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The Commoner.
VOLUME ,rNTJMBER SI
Thd "Sometime" Land ments, spend much time longing fori
,r i i f , lofv i "qnTTintlmo" the trees and grasses with whicn tne
The and of tho lazy Is Sometime Bupp0Bcd to De
surfeited. City paries aro always at
1 n n f 1
Its boundaries aro "After awhile;
Its citizens wear tho "Mean-to
brand, ..
And "Golng-to" garments aro all
tho stylo.
In tho land of tho lazy littlo is done,
For tho dwollors crowd to tho
county "Shirk,"
Thoy aro man-liko martyrs, every
ono,
At tho very namo of work.
In tho land of tho lazy Ambition dies.
For it can not livo in untonded
soil;
And ltB bright twin, Progress,
straightway flies
Away to tho living town of Toil.
In tho land of tho lazy, you and I,
As a matter of course, have never
been.
But I toll you what wo would best
look spry
Or before wo know it, we'll enter
In. .
-Suslo M. Best in Golden Days.
i
Work for July and August
Wo have so many requests for
pickling, preserving, etc., recipes that
wo give largo space to this line of
work, as many things must bo done
In tho months of July and August,
or not at all. If information is .want
ed, wo shall, be 'pleased to do our
beBt to furnish, it, and shall be glad
to hear of bettor methods of doing
tho work.
.Among the most Important works
to .bo carried out this, month, is that
of at least thinning tho ranks ,of the
house-fly. I(; s claimed that w,ith
tho installation of, improved systems
of water supply in largo cities, the
death rate -has. been largely reduced.
By many authpritles, water is
claimed to bo the principal source
of typhoid and other like diseases;
next to it is milk, but one of the
moBt-to-be-dreaded carriers of dis
ease is tho house fly. Extreme care
should be taken to keep tho source
of water supply as pure as possible,
and this can, In a measure be done;
the milk supply is harder to control,
owing to diseased cattle, unclean
methods df handling, and environ
ments in which the milk is drawn.
But the house fly, which is a terrible
menace, should be shut out of the
houso by screens, and its ranks
thinned oven to extermination by
tractivo and well arranged, dead
trees removed, dead branches lopped
off, brush kept trimmed, flower beds
artistically laid out, and tho grass is
beautifully smooth and velvety. But
tho "Keep off tho Grass" boards aro
maddening reminders that the grass
is to look at, not to lounge on. So
the cityito packs his grip and hies
him to the country, where visions
of great stretches of grass and beau
tiful trees lure distractingly, deter
mined to enjoy his fill In the glories
of country life. Of course he is
greatly disappointed when, instead of
the velvety green inviting him to roll
and rest, he finds the grass either
dead, or no grass at all, or bo over
grown as to be only a snare, and a
tangle; while as to bush, trees,
weeds, vines, briars and' creeping
brambles, everything is in a state
of nature. Ho begins to realize the
c6nstant attention the city park de
mands and gets, hundreds of men
doing nothing else but look after
them, while the water wagons and
sprinkling hose are kept busy at all
seasonable hours. It costs money
and time to keep the parks In good
condition, while in the country, only
too often the small door yards, to say
nothing of wide stretches of Hold, are
seldom touched by the mower or the
hand sickle. And the citizen goes
back to tho city and hunts up the.
parks with a stronger love for life
between the brick walls.
'IT
The Money Question
One of the ways of making money
is by saving it, and there are many
ways through which leaks may be
stopped, and the surplus made to
"pay the piper." One of these ways
is the canning of fruits and veget
ables that would otherwise go to
waste because of distance from mar-
Iket, no demand at the time for fresh
tnmgs, or lowness or price when the
fruits and vegetables were ripe or
ready to gather. Canning by hand
is a slow process, and requires much
time and labor often more than can
be given, and very often the work
is imperfectly done and the materials
spoil. Canning machines are not ex
pensive, and will soon pay for them
selves. By the use of a canner. you
keeping everything about the prem- save haulI,ng the raw material in ulk
sell, and do good, reliablouwork, yqur
market' will find you out. uike every
other profitable business, It must',Jbe
buili up through good, thorough
work and integrity of character.
Work at first for a reputation, then
IMU iuuu.uy Win uo auucu uuiy ,uu.
Lot your business bear investigation.
i(
For the Seamstress ,
When turning hems on cotton
goods, fold and press with a slightly
warm iron, and they can be stitched
without basting. Be sure the hem
is kept even with the thread of the
goods.
When putting a wide facing on
cotton goods, much time and trouble
may be saved by placing the garment
on the ironing board, brushing the
facing lightly with weak starch wa
ter, paying carefully in place and
pressing with a warm Iron. This
will hold it even better than bast
ing, and will not injure the fabric, ,
A strip of goods folded to make
twoextra thicknesses and put1 in
wberq button-holes are t? be made,
or buttons sewed on, will save "and
strengthen the button-hole and pre
vent Rearing off of buttons.
, If the small boys have suspenders
for, ths pants and wear. blouse waists
bverthem, It will save a great deal,
"of, annbyance from torn, bon-hjbjea
and pissing buttons. t Even 'the boy
with, tijte first pants vpijl be,', pleased
with suspenders, and It will save
many stitches.
Finish the bottom of blouse waists
with a narrow casing ot hem .thrqu'gh
which a tape may be run. The! waist
may be' drawn up and the 'tape tied
In front 'with the ends tucked inside
the pants. This is much more con
venient than 'to finish with a waist
band, and the waist can be opened
out and much more easily ironed.
hundred walnuts are rto be used in
this recipe.. To each quart of strong
vinegar allow two ounces of whole
black pepper, one ounce of allspice,
one ounce of bruised ginger, a littlo
whole. mace and half a nutmeg
sliced. . Prick the walnuts freely with
a fork. Prepare a strong brine of
four, pounds of salt to each gallon of
water, and let the walnuts remain
in this brine for nine days, changing
the. -(brine, every third day. Then
drain off the brine, put them on a
platter in sunshine until they becomo
perfectly black two or three days.
Ktyvo ready, dry jars, pack the wal
nuts in them, but do not quite fill
tho jars. Boil sufficient vinegar to
coyer them for ten minutes, with
spaces in above proportions, and pour
It 'toiling hot over the walnuts, which
miqst be quite covered with the pickle
and kept under tho vinegar. Cover
to' keep out insects, and keep in a
cool, dry place. They will be ready
for use in three months.
Some recipes recommend boiling
and skimming until the fruit can bo
pierced with a straw; ,then left in
cold brine for ten to fourteen days,
then soaked for twenty-four hours in
clear water, after which the seasoned
vinegar should be poured, boiling
hot, over them, poured off and re
heated for five mornings.
ises as clean as possible. Much can
be done by proper attention to
drains, removal of garbage, and
proper sanitary regulations about the
home. This is a matter of extreme
importance, and tho benefits of such
safe-guards aro far beyond tho first
cost of weapons of warfare,
4 During the hot months, the house
wife should bo a littlo selfish and
spare herself as much as possible. I
Avail yourselves as much as possible
of conveniences C-r lessening the heat
of tho kitchen, and the confinement
to its toils. A home-made cooking
chest is far bettor than none, and
there aro many other conveniences
which the "gude mon" can make at
odd hours, if the family purse is too
slim for the "store" article. Study
out ways and means of doing tho
most work w,ith tho least fatigue.,
several miles over rough roads to its
damage; the surplus may be "done
up" by littles, and the odds and ends
that would otherwise go to waste can
be made use of. In the work the
children can help, and working all
together, they enjoy it, and if they
Lare paid something for the labor, they
will work more willingly. There is
. Using Green Walnuts
Walnuts for pickling or making
catsup should be gathered fresh from
the trees before in the least hard
ened. They should be soft enough
to admit of piercing through with a
long needle. It requires from two
to three months to pickle walnuts
thoroughly, and the older the bet
ter, as they keep for several years, if
properly made, improving with time.
Answering several calls, we give two
recipes:
For Catsup Gather the walnuts
while still soft enough to be pierced
with a needle, and bruise about one
hundred and twenty of them ,into a
mass. Add to this th'r'defodrths of a
pound of salt and one quart of good,
strong vinegar, stir well every day
for two weeks, then strain through a
coarse muslin cloth, squeezing out all
liquor possible, and set aside. Put to
the husks in the bag a half pint of
jfj ,jf. Pickling Corn
lA reader recommends this method
of putting up corn 'for winter: Take
good, firm ears, not too hard; pick
clean' of' silks and poutf boiling wter
on' a tiibful of ears thus prepared.
Have .a barrel or icask half full
of good i strong orine; take the
ed.ro from the tub and pack
closely Uo within foufc'or five inches
of the'top; make a goodjstrong cover
'to fit inside the keg, weight it down
and f keep the 'corn 'under th6 brine
all the; time. The corn -will not be as
salty as1 would be supposed-, as the
cob absorbs the brines When to bo
used, cut tho corn from the cob and
soak overnight. , Early sweet corn,
planted early in July, will usually
mature in time for putting up in this
way.
nothing about canning that is hard vinegar ana let stand, over night,
or heavy; it may be tedious and tuen Hiram ana squeeze as before.
Disillusioned
People whq spend their days in the.
shadow of brick walls, and whoso
laborious, but when the canning out
fit is used, the peeler, slicer, ma
chine for pitting fruits, and other
helpful inventions rob the work of
much of its drudgery. There might
be "canning bees," where several
neighbors get together and help each
social side of nature is developed,
making it a sort of holiday for the
qld and young. If portable canners
are used, the work may be done un
der tho trees, away from the heat
and stuffiness of the house. Then.
as to a market, nearly everything can
putting the fresh liquor with the first
straining. Add to this one and one
fourth ounces of wholet pepper, forty
whole cloves, half an ounce of nut-
.meg sliced or grated, and half an
ounce or bruised ginger. Boil all
together for half an, hour, closely
other, as in tho old days, and the covered, then strain. When cold,
bottle for use. The corks must hn
new,, well wired or tied down, and
tho necks of the bottles dipped In
meltod-paraffine wax , )(j ,
Pickled Walnuts .. Gather the'
green walnuts fresh from thLtrio&
.. iiii . .. j"
wuuo buu boh. enougn, to admit
be sold close at home, and if it Is through them a lbng needle.
pathways .ead ovor hot. hard pave-1 taownttat yo"u Vave to aUould notSewoodV" Abolt 31 aa" ttt ZaTTa Tiaf "avingtt
The liato Garden''
litany 'things, planned this month,
w.ill be in good time for canning,
pickling and preserving. Beans,
beets, early dwarf sweet corn, cu
cumbers, late cabbage, late cauli
flower, and many , pther vegetables
will be ready for, late pickling. The
main celery crop is usually set during
July (and early August. The late
garden,, with a little care, pays welh
i
Jams, Marmalades and Jellies
' Remember, none oft these are "but
ters." Jellied aTe made of the clear
juices,, allowed to drip from the flan
nel bag, sweetened and boiled just
.a few minutes until it will "jell."
Jams are the wholer fruits cooked up
into' a mass a little thinner than
marmalade, and marmalades are tho
fruits Cooked, the seeds rubbed out
through a sieve, and sweetened to
taste and boiled down until a thick
almost stiff mass, while butters are
cooked, stirring all the time, until
the mass is thick and rich, and more
or less flavored with spices or other
flavoring materials.
For making grape, blackberry and
raspberry marmalade, cook till done;
then rub through, a .flour sieve with
a handle, to remove all seeds; add
water .as needed- tol permit the pulp
to pass through tho sievo and do not
have the pulp toorthipk, else it is
more like butter, and. will require
constant stirring. -When made "just
right,'' It cooks into a smooth mass
likef i Jelly, and .can almost be cut
wltlL &' knife into jsUqeq when cold.
nThoyl 6a the top of jeljy; and jam as soon
.. .,
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