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The Commoner.
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VOLUME 13, NUMBER 24
Back to tlio Homo!
I know a' littlo bachelor, with lots
and lots of pelf,
And all tho ponnios. that ho gets ho
spends upon himself;
But oh, how ho CAN moralize! And
oh, how ho DOES plno
For tho "sweet old-fashioned wo
man," and extol the "clinging
vino!"
And when, oach night, ho meets
"the boys," where golden break
ers foam,
Ho cries in tones dramatic, "Wo
man's place is in the I-iqME!"
I know a lot of lovely maids, oh,
quite a score or more;
And each would make a charming
wife for this same bachelor;
But the "horrid things" INSIST on
trotting downtown every day,
And slaving in an office Just to
keep tho wolf away.
They SHOULD bo darning someone's
socks or knitting baby-shoos.
Their place is "in tho home," of
course somebody's home but
WHOSE?
I know a girl of scarce sixteen, who
rouses mo to scorn.
Sho never stays at home at all, but
trudges off oach morn
And pounds a little type-machine
oh, "just to pass tho time"
And help her mother pay the rent.
Such jolly is sublime!
Someone should really tell her to her
pretty littlo face
That girls were made for "orna
ments." The HOME is Wo
man's place!
I live, myself, within a big, luxurious
hotel;
And, when I want my dusting done,
I slinply ring a bill.
I never do a single thing, but
SCRIBBLE all day long.
I know, alas, this "idle" life is very,
very wrong.
I should be doing fancy work, or
polishing my nails,
But how I'd pay my bills that way
well, there my fancy fails!
What ARE the women coming to to
go at such a pace!
Tho "sweet old-fashioned c'rV Rnt
'round and just massaged her
face,
Worked cushion-tops, and curled her
hair, and gossiped by the hour;
But lo, tho modern woman goes at
sixty-five horse-power!
Ah, well, I trust that some of them
will read this littlo "pome,"
And realize, at last, that "Woman's
piaco is in mo HOME!"
Then Katy will not como back each
day to put away my clothes,
And who will write my quips for mo
well, Heaven only knows
Tho typist and tho laundry-maid, tho
' waitress and tho clerk
Will stay at homo, like ladies, then,
and do "a woman's work,"
And all the men will gather where
tho golden breakers foam
And wonder WHO on earth will do
tho work outsido "the HOME!"
Helen Rowland in St. Louis Post-Dispatch.
should bo a good ice cream freezer,
with plenty of ico and rock salt,
which is bettor than common salt,
and can bo bought for the purpose;
but coarso barrel salt may be used.
Tho best whole milk is none too
good, and if you can get rich cream,
it is better; read well tho directions
for the use of tho freezer, and fol
low them. Tho ice should bo cracked
into pieces not larger than a pigeon's
egg, and it may bo shaven closely
like snow instead of pounding. Al
low two pounds of coarse salt tb six
pounds of cracked ice. After pack
ing tho pail, pack tho ico and salt
around it firmly, turn tho crank
slowly -and evenly, as this will insure
smooth, velvety cream. If you have
the book of directions which comes
with tho freezer, and which every
one should preserve, you will know
just how to proceed. There are a
largo number of good freezers on
tho market. For freezing water
ices, more time, and more salt is re
quired than for making ico cream.
For a plain ice cream, one may
either use or not use eggsr But the
cream made with eggs is richer. If
a fruit cream is wanted, the fruit
may be added to the plain cream
when you stir it in freezing. If pure
cream is used instead of milk, or
milk and cream, it will double in
quantity, and when you find it has
doubled, do not stir any more, but
take out the dasher or beater, .cover
up and repack with ice and salt;
cover tho freezer with anything that
will keep off the heat, such as an
old blanket, and let stand until the
cream is solid.
For plain ico cream, heat three
quarts of milk and add one and one
half pounds of white sugar; dissolve
two tablespoonfuls of corn starch in
a little cold milk and add to it eight
eggs beaten very light; stir this into
tho heated milk, and stir long
enough to cook the oggs and starch,
then strain and set away to cool.
When perfectly cold add ono quart
of fresh cream, flavor to taste and
freeze. '
dress a true, womanly style. Then
mother could rest mind and body
from this fearful strain felt most for
cibly by our country sisters.
"So, mothers, look the clay is good,
Plastic, pure, not tangled sod;
Let wisdom be the wholesome food
That builds our image of our God.
Blest be this strong, pure mother
lovo
That holds us firmly as we grow,
Until we're strong, and look, above
The down path, here below."
A. M. B.
Ico Cream
Ono of rour boys wants to know
why we don't have ice cream once in
1 a while. There aro so many recipqs
tor ico cream that It had not oc
curred to us to glvo them, but there
are sonio items that may help. There
"Tho Blame of It"
I am tempted to give you tho
following excerpts from a letter
just received, referring to the
article in a late Homo Department,
entitled, "Who pays the cost?"
"I rejoice in every article I read
tending to awaken our women to
the dreadful results of our slavedom
to what must I say fashion? or
certain commercial spokes in our
wneei of exchange which, at the ex
travagant expense of our women,
mental, moral and physical, aro kept
turning. As for blaminc tho wnmnn
themBolves why not? Not just
one mother; but who are to blame,
if women are not? Tho art of
dressmaking is not dead; our trouble
is that styles change so fast that we
lose heart, and the mother is con
fused and weakened until she has
reached the stage whore "her chas
tening power" is lost Effects pro
duced by us return most to us; for
instance the succestivo mni" i,
singer reaps most of the effects as
sho is connected with tho atmosphere
of her song. The way we clothe our
selves has its effect, and our nation
as well as humanity must pay the
cost of effects produced by us as in
dividuals. How ready wo are for
some woman leader (not man) to
como to our rescue! Influence and
leadership, from high places can
easily bring about a settled style of
Swiss Cliard for Greens
One of our good friends, .who be
lieves in passing along a good thing
when she feels that it will benefit
another, sends us the following about
an excellent salad vegetable: "Men
tion has been made of raising dande
lions for greens, and I would like to
call attention to Swiss chard, raised
for the same purpose. It is sown
and cultivated like beets, but must
be sown, thinly, as the plants grow
quite large. It must not be pulled
up, but the larger leaves cut off and
used. It keeps growing right along,
grows fast, and is, we think, equal
to spinach. It is fine to can for win
ter. When I want some for dinner,
I get enough to fill two or three cans
besides enough for tho meal, and put
it up. For those who are fond of
greens, it has no equal, as it may be
cut until freezing weather. If the
roots are mulched in cold weather it
will come up in the spring; though
it is rather nicer if the seeds are
sown each spring and new plants
used. It Is not yet too late to sow
tho chard seeds this season."
Mrs. A, B., who sends in the
above, says in her letter some very
kind things about The Commoner
and our editor-in-chief, with which
wo, of course fully agree, and would
like to put the message in print, but
fear the manuscript .would be "held
up" at the editorial desk. Many
thanks to all our friends for their
delightfully encouraging words.
In lookiner ovpr nur Avt-n-t,,
library of useful knowledge," we
fail to find the slightest mention as
to how swlss 'chard is cooked. Won't
our kind friend send us her method
of preparing it for the table?.
Diseases of tho Arteries
ne o011 readers who signs the
name Bird," asks answers to the
following questions: "What causes
brittle and other diseases of the
arteries? What is the remedy?
What other diseases do diseased
arteries causo?" a ! .1..
answer is to the first question, calci
fication of arteries, due to age over
stimulation, and disease of the coat
ing of the arteries; to the second
question, remedy is diet, buttermilk
medicine. Varies and depends on
tho individual case. Diseases caused
are apoplexy, hypertrophy of the
heart, congestion and anemia
To make tho matter plainer w
copy the following from Home Ency
clopedia by Dr. E. B. Foote: The
from the heart, branchii g off to all
a2? ? the body, are called arteries
until they run off into the smallest
channels, and these are called capil
laries. The arteries have three
coats, like some rubber tubing or
hose; an outer firm, fibrous tublnS-
a ril?S mU8Cular ela8Ic layer, aid
a glazed inner surface. 'The most
ojon change in diseaVo is one
which belongs mainly, to advanced
life, called sclerosis, or hardening 0f
the arterieB; the tube loses its elas
ticity and becomes hard and stiff
through partial ossification Thi.
leads to various infirmities' of old
age. Any treatment, to result n
good, must be given by the phvsi
cian to the individual case. Sell
rosis results in thickening of ih
wall, diminution of the calibre, and
hindrance to the normal blood sun
ply. Atrophy and softening of tho
brain from lessened blood supply
apoplexy from a broken weal: vessel
and gangrene of the extremities arie
from this cause. Weakness of the
muscles gives rise to other distress
ing symptoms, affectirg heart
stomach, bladder, bowels. Aneurism
is a disease consisting oi a local soft
ening; weakening and expanding of
a blood tube. The tendency is to a
progressive enlargement and thin
ning of tho walls until death occurs
by rupture. If interested in the sub
ject, "3ird" should ask the loan of
medical works treating on the sub
ject from the library of the family
physician.
Some Fruit Syrups
Fruits which are rich and ripe, but
too soft for canning or preserving,
are fine for syrups. Fruit is cheapest
when at its prime tand plentiful.
Currant, cherry, strawberry, pine
apple, lemon, orange, blackberry,
raspberry are all good. The juices
are used for summer drinks by thin
ning with water and placing on ice;
the ice should not be added to tho
water, but packed about the vessel.
The fruit juices must bo canned in
air-tigKt jars or bottles. Crush the
fruit, drain off all the juice possible
without squeezing, and to each nuavt
of juice add three-fourths of a pound
of sugar. Put sugar and juice to
gether in a preserving kettle stir
over a slow fire until tho sugar is
melted, then boil briskly and skim
for five minutes. Fill self-sealing
jars or bottles as for canning, and
seal while boiling hot. If bottles,
dip the necks of the bottles in melted
paraffin wax, or in some sealing wax
to make air-tight.
An excellent drink for an invalid
is made by putting in a tumbler two
tablespoonfuls of fruit syrup, the
white and yolk of one egg broken in
the glass; finish filling the tumbler
with bottled soda, that has been on
ice, mix thoroughly in a shaker until
it foams, nour out, add a dash of
phospate, sprinkle over tho lop a
little grated nutmeg, and servo
quickly.
Query Box
A reader asks for formula for
making quinine wine: Who has it?
M. M. Chloride of lime placed to
cupboards or pantries will usually
drive away mice.
D. S. Aluminum kitchen ware
should be cleaned just as you would
silverware, with tho same care to use
nothing that scratches for polishing.
Annie S. If a sheet of sticky
fly paper is hung just outside tne
kitchen door, the flies, on struggling
to get In when the door is opened,
will get caught on the paper. Try it.
Housewife There' is a folding
bath tub on tho market, made 01
waterproof material hung in a
wooden frame, and when not In use
can be folded into a flat package
occupying littlo room.
Mrs. L. K. For tho damp cup
board, try setting a- box of unslakea
lime in tho corner, or smaller
pieces on the shelves; it will an
sorb tho moisturo and remove oh
musty odor.
Camp Sandwich Waxed paper.
comes In rolls containing many
sheets, and can bo had at the nv
and tqn cent stores for fiv cents
roll: or, .in rolls of thirty-six fees
for fateen cents. It is excellent for
wrapping all kinds of food, ana
v
MtAu'teJk