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The Commoner
in
wf
Equality
Within a stately palao sat
A rich man on his throne;
To east, and west, and north and
south
A splendid kingdom shone.
This man, ho waved a haughty hand,-
k Behold, 'tis all my own!"
But Death said clear, in passing by:
"Even tho rich must die"
Within tho senate's marble hall
A mighty statesman spoke,
And to tho poople gave such strength
A tyrant's rulo they broke.
"This man, ho waved a prldcful hand,
"Twas I who Freedom woke!"
v
Yot Death said clear, in passing by:
"Even the great must die."
Within a humble cottago bent
' A tiller of the soil;
Tho palace and the senate hall
Wero built from out his toil.
This man, he waved a weary hand,
"Pate holds mo in its coil!"
And Death said clear, in passing by:
"Even tho poor must die."
Guy M. Stealey.
somo fertilizer into it, so much the
better. Consider the conditions
amount of sunshine or shade, and
select your seeds oV plants accord
ingly. In order to garden intelli
gently, you just must understand
tho needs of tho different growths,
and if you read every word in the
catalogues, you will not Know any
too much. If you don't know much
about plant growth, stick to tho old
stand-byes and- let the novelties go
to tho "regulars."
Tho "Spring Opening"
If is high time you havo provided
yourself with the various catalogue
which seedsmen and florists send out
for the asking. Tho horticulturist
als"o sends out catalogues well worth
asking for, if you have any space for
oven a few fruit plants or slips of
trees. Wo are warned that high
prices for everything eatable wil
.prevail for somo time to come; it
would bo well to look over your
grounds and see how much of a gai
don you can got out of it. Many of
tho early vegetables will pay to be
raised even In the city back yard, for
it is tho early vegetablo that gets
tho slippery dime and nickel. If you
have not yot secured your catalogue,
do not delay to sond for it; send for
several from different Arms,- and
then, when they corao, study them
over carefully and at tho sam-e time
study your available space. While
waiting for tho catalogues, or for tho
spring to "oiptf ." you should got ma
nure, proportioning the amoui t
tho ground, and the condition of it
as regards fertilizers, or tho lack of
them. Well-rotted manure, if it has
not been exposed to tho fall and win
ter rains, will bo best; but if it has
been exposed, and the life allvashed
out of it, you would better got the
manure and "fork it over" as it fer
ments, and when you have tho gar
den plowed, or spaded, havo it scat
tered .over the surface to be turned
under! For tho hot bed of more or.
less sizo according to your need, you
must got rather coarse, strawy ma
nure from tho horso barn, by th
load. If you don't know anything
(or oven if a very little) about mak
ing and caring for hot beds, write to
tho Department of Agriculture,
Washington, D. 0., and ask for llt
eraturo on the subject; then,' when
tho bulletins come, study them close
ly and follow directions. A little
experience, however, will beat the
ory, and you should combine both.
Your ground muBt be in good con
dition, well spaded and raked and
pulverized and if you have worked
Getting Itbndy to Garden
Don't allow any ono to tell you
that "any one can gow vegetables."
Any one who knows how, can; but
a lot of people, while loaded down
with theory, have very little practical
knowledgo of plant culture, and they
havo to learn a few lessons. The first
thing to do is to get your ground in
good condition, through spading, or
plowing, raking and pulverizing the
soil, and not any back yards are ricn
enough to grow things well without
an application of soil-food. Stuay
everything you can got your hands
on that teaches the lesson, and if you
havo a neighbor who is a successful
grower of garden stuffs, don't hesi-
tato to ask him how ho does it. But
I apply yourself and use a lot of com-
I Tvirwt bMtnrh flftf tfrttit nnnlti ftt'fr n
reliable firm; don't buy "them at-department
stores, or from street
stands. Tho best is never too good,
and only the reliable seed Arms ha ye
these, You can not buy good seeds
for nothing. Remember that every
thing will cost its full value this
season. If you buy manure, don't
take "chip" manure, for that is slow
to heat, and will check the growth
of your plants. In cities, and else
where, the bedding for horses is oft
en shavings from the various fac
tories, because straw or hay is too
costly to be used, but no matter how
cheap tho shaving manure is, it will
not servo in your gardens". Many
things can bo started in boxes in tnt
house long before it is warm enough
outside for them; but if you start
them indoors, you must transplant
them into other boxes, as they grow,
because if allowed to grow too thick
ly, they will bo "spindling" and
frail. Transplanting will make thQm
stocky, and ablo to stand transplant
ing outside when the time comes.
Little thumb-pots made of paper,
filled with dirt, and tho seeds plant
ed in each of these (three to six
seeds in each) and the thumb-pots
set in shallow trays with soil sifted
in between, will make good growth,
and when too large for tho trays, can
be shifted into larger paper pots and
set in other soTl-fllled trays, and when
tho boil outdoors is warm, they can
be slipped into tho ground without
disturbing, tho delicate roots. To
make a success of your gardening,
you must know a whdrto lot and it
is time you began looking into the
subject from all sides.
make a thick batter. Mix these ln
gredients well, and drop by tea
spoonfuls on a well-greased pan,
bake in a moderate oven. Mrs. N. M.
Cooking Fish In boiling fish, al
ways tie in a cloth and add a dash
of vinegar to tho water, the vinegar
serving to keep the flesh Arm and
white. When frying, be sure to have
plenty of fat, and have it hot; as this
fat, after fish has been fried in it,
can be used for nothing else, have a
separate vessel to put it in, and use
again for fish. Corn meal or flour,
whichever one likes, may be used to
roll' the fish in for frying, but it is
claimed that tho corn meal combines
best with tho fish. M. M. Illinois.
Suckers are very good qating, the
flesh being firm and of fine flavor, but
the fine little sheaves of bones are
disagreeable and troublesome. Score
the pieces -deeply with a sharp knife,
and fry wqll in deep fat. Or, put the
fish in a jar or bean pot, cover with
water to which has been added suf
ficient vinegar to give it a sour taste,
a teaspoonful of salt, a saltspoonful
of pepper, three each of cloves, cin
namon buds and allspice (whole
grain) ; bake slowly for three hours
and servo cold. C. F. Iowa. ,
Sauces for Fish
Poulette Sauce Half a cupful of
butter, three tablespoonfuls of flour,
yolks of three eggs, one pint of stock
or water, one tablespoonful of lemon
juice, one-eighth teaspoonful of pep
per, ono level teaspoonful of salt.
Beat the butter and flour together
until smooth and light, then add
salt, pepper and lemon juice; pour
the boiling water or stock upon this
mixture and simmer all for ten min
utes. Beat the yolks in a small sauce
pan and gradually pour the boiling
sauce upon them, beating; set the
sauce pan in another containing boil
ing water and stir for two minutes.
Then remove without delay.
' "VOL- 17, NO, 2
until tender, then season with a very
little popper to two tabloapoonfulTS
rich cream. They ay also be mixed
in equal quantities with rice that hS
been boiled until tender, the lentil!
having been cooked also. Lent J
j uuu uo .ciJt uy me country mer
chant, but in the largo cities they can
usually bo had. Any of the legumes
may take the place of tho highly
popular little navy bean, but none
of the. i will taotc "just as good" un
til we get used to them, even if then
but they are all nutritious. '
. . With ry Readers
Mrs. E. C. asks about shrimps: The
best shrimps in America are procured
in southern waters, and only boiled
ones are to De had away from the
shore, except, perhaps, in the markets
of the large cities. They are In sea
son from May until October on the
coast, and are prepared for use by
removing tho shell and intestinal
vein; they are very attractive when
served in scallop shells, or in salads.
They may be had at all times in cans,
and cStted shrimp forms the basis
of salads served on a lettuce leaf with
mayonnaise dressing, or mixed with
apple or cucumber cubes, celery
strips, sliced tomatoes or nuts. The
meat is usually marinated in French
dressing, thoroughly chilled, and
when ready to serve, lightly mixed
with the other ingredients, and cov
ered with mayonnaise. Lemon or
onion juice is usually used with shell
flsh, according to one's taste.
Creamed shrimps may bo used on
thin slices of toast.
M. M. We are told that "the fat
ter the fish, the more digestible is its
flesh." Of the fat group of fish, the
best are salmon, herring, mackerel
and eels; of the non-fatty, the cod
fish is the most generally used. 0:
sters eaten raw are almost sal-C -gestive,'
but lobsters and crabs ar
not only foul feeders, and as such
7"
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Contributed Recipes
Ginger Drop-Cakes Ono cupful of
light brown sugar, two-thirds of a
cupful of butter, one-half cupful of
cold water, one egg, two-thirds of a
cupful of molasses, ono large table
Cooking Lentils
A friend asks for methods for
cooking lentils. This member of the
legume family is not as 'well known
by Americans as it should bo, and in
most' cases of those who try them,
the taste for them must be acquired.
I But, once you get used to them, they
are well liked. Here is ono way to
cook them: Soak the lentils over
night in cold water and put on to
boil with a teaspoonful of soda, in
the same water in which-they were
soaked. Let the-u boil hard for about
two or three minutes, then drain,
rinse with hot "water and return to
the fire with fresh boiling water
salted a little. When they are tender,
finish as follows, being careful not
to allow to boil too long, so they are
a muBhy mass: Mince a slice of ham
and fry it with a small onion and a
few sprigs of parsley, or any pre
ferred herb. As the grease cooks out
of 'the fat ham, dust flour over it, us
ing only what it will absorb; when
the ham is nicely browned, pour over
It a cup of cold milk, allQw it to boil
up and add to the lentils, stirring in
just at the last, two well-beaten eggs,
but do not allow to boil after the
ggs are added, as the mass will be
hot enough to cook the eggs.
Another way is to cook as above
in soda water, then drain, and .use
You Can Soap
spoonful of ginger, ono large tea
sp'oonf ul of soda aud flour enough to 1 8t0ck or strained vegetable soup, boil
Your Rogers
v
at the ill effects
of "caffeine when
. you change from
coffee to
POSTIJ
"There's a Reason"
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