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The Commoner.
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"Making tho Dog Go JJack"
Nover a sign of Shep about
All, what a threadbare ruse!
Down tho lane,' to the gate, and out,
' Sorry tho scamp Is loose;
Visions of trouble close at hand,
Keeping one on the rack;
Hard for a boy, you understand,
Making tho dog go back!
Whistled to come, day after day,
Lured with endearments fond;
Snlfflng you up out In tho hay, '
Swimming with you In tho pond;
Chasing your foe with bristling mane,
Hot on tho rabbit's track;
"wonder It goes against the grain,
t Making tho dog go back?
J3a, there ho is, low in tho grass,
Only his ears Jn view;
Spying tho way that you must pass,
Keeping his distance, t6o;
' Heedless alike to wile and threat,
Sneakinc awav to tank?
Small returns for your pains you get,
Making tho dog go back!
Another halt, a fow rods on,
And a bootless chase the while;
The homestead disappears anon;
But, again, within tho mile,
Shop's bland nozzlo is peeking out
The gate's gaping crack;
Heady to call it quits, no doubt,
Making tho dog go back!
Many a memory fond is there,
Dear days that now are o'er;
And over the heart is fain to .faro
Tlje, old home road once more;"
Only in dreams I now may .see
Old. Shep upon my track,
And morning seems unkind to mer
Making tho dog go back!
Kansas City Star.
, Gleanings
"Modern Medicine" tells us there
is much division of opinion, even
among medical experts, as to wheth
er or not drinking at meals should
uo encouraged or interdicted. Dys
peptics suffer from one of two oppos
ite conditionseither .too much or
too little acid in the stomach. In
case of deficient acid, drinking ag
gravates tho,trpublebydIhfllng the
H2toS JMIce; whon l0 mch acid,
tlie dilution encourages, digestion.
Persons with dilated or feeble stom
achs should drink very little. As
Jew of us can say to which class we
belong, wo will have to stumble
wltl' What best ''agcoes"
The modern, machine-made lunch
counter pie must go. It is declared
to be a menace to health, as the ben
zoato of soda used as a preservative
is damaging to tho stomach. Even
the pie that "mother used to make"
is declared against, on general prin
ciples. According to the Woman's Medi
cal Journal for October. 1906, the
Z?ln 0V(jrnmmt is imposin
lines for tho women who persist in
rearing long skirts on the street,
as physicians insist that the dust
found on women's trains contains
serms bacilli and poisonous growths
of portentous multitudes. Women
3?S 55 thQr through the
., dust of the streets carry home to
their families the, horrihie accumu
lation of death-dealing germs to be
-found nnlv In Q,,i. ::t l - ue
so doing advertise either that the?
-are lacking in good sense, or are
i t
,&D AND WELL TJRIED ItEMEDY
iin-i?.""!"? .""" "o Kums.allaya
-.. r-iinvuiCD nuiu cone ana ih tho best ramadv
UrdJ.rrhcea. Twenty-flreeente abottS
criminally Ignorant. Tho gospel of
cleanliness ajid sanitation should be
constantly preached to them. Let us
cling to tha, short skirt.
The Medical Advisor tells us we
should rinse our mouths after eat
ing, with a diluted (not too much
.aj ijuunuiy ui puroxiue oi nyciro
gen, or dioxogon, as a disinfectant,
- .w..w,.u uj u. vru.011 Ul IUJHU
water in which a few drops of lister
ine or witch hazel have been poured,
as a healer. Especially should per
sons with decayed teeth do this,
ueanliness in all things Is the only
sure way to get and stay well.
Somo Picklo Recipes
Mustard Pickles Two quarts each
of onions, cucumbers, cauliflower.
green tomatoes, and a half dozenr
large green peppers. Measure after
cnopping, and sprinkle over them a
pint of salt, leaving stand over night.
Drain in the morning and scald in
Tiiubu.i ciiuuBii tu uuvur, to wmen
has beon added a lump of alum as
large as a hickory, nut. Scald until
tender. Lot cool, and when cold,
add two or three chopped heads of
celery, and pour off the vinegar.
Then mako a dre'ssing in this wise:-
Ona nmtnil nf . i i ..
w 1-uuuu ui. giuuuu musiartt, naif
OUnCe of tlimprln nnn nimfnl n.
half an ounce of celery seed and two
ClinflllH Cif 7rnwn micrni. OU. XI. l
into one gallon of boiling vinegar,
in the pickles and boil ten minutes.
Seal in small bottles.
Stuff od Mangocs--U8e small green
cantaloupes, about the size of a pint
bowl. With a sharp knife cut out
pne section, and remove the insides
thon replace tho section, tying in
place with a cord. Prepare as many
as you wish, and put them in a brine
strong enough to float an egg, and
leave a month to six weeks, being
jure they are well weighted down in
the brine. Take out and soak in
fresh water for twenty-four hours
wipe dry, take out the section and fill
the melon with a. stuffing prepared as
follows; Scald, scrape and chop fine
naif a pound of race ginger; add half
a pound of scraped horseradish, two
whole nutmegs grated, one ounce of
whole black poppers, half an ounce of
mace, a dozen largo onions peeled
and chopped, one ounco of tumeric
and a small sized box of best ground
mustard. Pound and mix the in
gredients together, and smooth into
a paste with -just enough olive oil;
Jin this into-each melon, packing it
tightly, replace the section and sew
it to the melon. Pack .these into a
jar large enough: to hold them, boil
enough vinegar to fill the jar, putting
into the vinegar one half ounce each
of ground cloves, ginger, .mace, and
allspice, letting it boil a minute; then
pour over the mangoes while boiline
hot. Cover tho jar very closely, and
let stand as long as you can, as they
imnrove with neo hf V -72-
after three monthVEr$.
Some Timely Kccipcs
Rhubarb Jelly July -is the month
in which to make rhubarb jolly, and
nice, tender stalks, wash, and .cut-in"
to inch lengths without peeling; lay
them in a porcelain Hae'd Vessol "and
fwl ClSeli- , notadd watery
there should be sufficient' moisture
from the washing to start them, and
let them steam until very soft thSn
.. mam uvr nignt; or the rhu
barb may be put into a cheese cloth
bag, as preferred; allow one pint of
sugar to each ,pint of juice. Set the
juice on tho stovo and let simmer for
ten minutes, or until it begins to
thicken on the edges, then-add the
sugar and -let simmer till it jellies
on the spoon, or when dropped on a
cool surface. Remove carefully
whllfl rnnlrfnw nn.,, u4.
form, and when it jellies, turn into
w. e.uuwa, auu nuuu VU1H
pour over the top one-fourth inch of
melted par&ffine. This is excellent
to be used with meats.
Green Peas After shellingthe
peas, -wash the pods nicely, rejecting
any damaged ones, and boil -five min
utes or so in water; drain the water
oft and turn the peas into it and
cook as usual, adding a very little
sugar, with salt, pepper and butter.
The water from the shells adds to the"
flavor.
SWfifik Annlo Praasmmn If.l..
Usyrup of three-fourths of a pound
, j t , uve'J pouna or apples,'
to which add the juice of one lemon '
or add the lemon sliced yery thin.
Peel, quarter and core the apples,
boll in the prepared syrup until
transparent, but not long enough to
allow them to break to pieces; then,
place them carefully in a jar. Boil the
syrup down thick, pour boiling hot
oyer the apples in the jar, and cover
closely with oiled paper. Or, put-the
cio xu uii.-aeunug jars.
"Furred Kettles"
A reader asks if . any one has ever
scleed.ed .-keeping the "crust" out
of ttie tea-kettle by leaving an oyster
shell .in the- 'kettle We see this
method recommenced fretiuently, hut
I have never knowji of any one uslntr
it successfully. My own experience
has, until within a very short time,
been with soft, or rain water. The
lime crust that all water- except rain
l c , Hi water leavs the Inside
pf a kettle may be.loosened by boil
ing a strong solution of potash, or
sal soda, in the kettle for a few min
utes, then letting it stand until the
water gets cold, is recommended. If
l l?3?J ?e allowed t get very
v nuuuui uuiiger or meltintr tho
seams) the crust will crack and peel
off. This can be done with an iron
?n cS'fnf ?TUIe' but is nofc advtoSS
in case of the copper vessel.
VOLUME 7, -NUMBER 24
tions absorb our young girls in the
very years which -should be .spent at
home in practical training for -the
responsibilities of wifehood and
motherhood, there must continue to
be a very largo number of marriages
productive of poverty, misery and
disease, because of the ignorance and
inefficiency of the wives. So lomr
as such industrial conditions prevail
ignorance will continue to sap the
foundations of family life and mock
. twx ai leiorm. m such im
portant matters of domestic economy
as knowledge of food values, and
how to spend the family income,
what but failure can be expected
when a young woman graduates from
mill labor to wifeho6d?'l And the
Droblem of Tmw f !. i ,..
the necessarytraining while they aro
dependent upon their work for their
living, grows. How shall .it be
solved? x u
Glnten Bread
Gluten flour may usually be, had'
of grocers, and is a very healthful
breakfast bread. In making to
dough, use only water, as milk has
able for kidney sufferers. A tea
spoonful of baking powder to a pint
tablespoonful of lard, with' a little
t. "HCrtU tutJ aougn until quite
smooth and roll thin, cut into wafer!:
ad 51?6 in a uick oven." Wholi
wheat flour baked in this way'is very;
O W A
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Some Picklo Notes i
Only the best ciflar Trino,. i..i.icir'
be used for making pickles, and onlyA--porcelain
lined or agate ware kettles p&
should be used to make them' in Itf"-.
making large quantities, a hard wood -".,
- Uov,u, uui euiiuen jars
are best; for small quantities, bottles"
Or fruit .larn nv nwha-r. t i.i j!.-
twx i, i. .ibuaii iiu.ie jars ,
avQ beat.. Do not use any vessel &at
" -w.WcV Biaisp, ortnat smells
musty Keep the pickles' well under'
the brine or vinegar, as even a little
piece sticking out will spoil the rest.
Use coarse, barrel salt, and 4f mus
tard, horseradish, or cloves are use&.
let it be rather under 'than' over'
enough. - '
Pickled Peppers
Use thfi larbra -aT.rr.4 1.-11
Jsnaaa.tSS.
out th rr ",r . luo sme' and take
?n.fi eeds' beinS careful not to
tear the pepper; soak the Depners in
a brine strong enough to float n
?w?c'r ft0, dnyS' Chain& theabrine
2hiQf n ?lake a stuffinS of tender!
hrtitG cabbage, and green tomatoes
?orTlnlld Seasoned with a5SS
m?Kn manees, or chop onions,
red cabbage, nasturtiums, mustard
seeds and n nm - ' .u8iar9
sMa-jfiars
'J.?e& S ver -with
-r ,.wfa. imj vinecar mnv ha
with thVeim lm?' hoiliS h
brown o,ldiiln , 0f ,a OnP'ul Of
nf Ln. 6 "lieu anu tno process
of boiling repeated for four anorn-
ifSpnSfi. ' -rrf be
rpsoi;vinS CWld iifo
i w l I
' - "-" uiu tu M.inerir.an ATrtfiit
Hrnnnri ooVoi imu .vn,i4-.
h7id r t tai::. "srfn ot
the 5ffi "ZSriX?-
sfsefiffltBt
Oklahoma- - -
. -
T give you a land of sun and flowers
And summer the whole year long '
I give you a land where golden hours
Roll by to the mocking bird's song; "
j,w0 wio ut lou moomB 'neath the
southern sun;
Where the vintage hangs thick on "
' the vine '
Aland whose story is just, begun, C .' "
This wonderful land of mine. U'
A land where the fields of- goldelf -
Lik,e waves on a sun-lit sea- ', " ' J-'
As it bends to the breezes that sweep , '
the plain ..
Waves a welcome to you and-me T '
Where the corn grows higtiVneath '
. e atuimig SKy, -,.. ' -
Where the quail whistles low- In .the
-And 2 trqes greet witu men '
And perfume the winds thatljiassr:,
CHORUS . - - ;"
kahtT klh0: fairest " daugh-
r1 1 t vycol,- I S, i .
?. lg ttyou"Olclaholna; ?tisa todst
- we ym can ua ' :.
i 5a1Iot arOT. Camden. '
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Do not neglect" to plant for late
vegetables for canning. Many thngs
will mature sufficiently for Du.ttine
UP if planted quite late, and the but?
ting up may be dona f w l
And so W as"industriS fflXM!
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i i j i )j u i, " v -AIItasst
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'tikiasm.
-i' Pjiy iij.Wifimiin
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