?rwv i
W.s
The Commoner
t fep a ri-meni f
- mwwr l III ""-
My Boy
Toll me, boy, was It years ugo
Wo quarellod and kissed, and you
teased mo no?
You dreamed of a day that would
bring you famo,
And now you wako to a soldior's
namo.
Only a boy, and they want you there
Facing the torror and death and
glare
Of tho blazing guns and the poison
ed air;
And you go with never a shadow of
care.
Flinging tho strongth of a pure
young soul
Into tho hope of a troaaurod goal,
A single unit in ono huge plan
Oh, toll mo, boy, are you child or
man?
In tho soothing mass of a million
souls
,As tho swift, sure tido of the battle
rolls
O God, protoct, make strong the
good,
For a man stands whoro a boy has
stood!
Bless him with strength of mind and
will,
A hoart of stool and a soul to thrill
With a lovo for all that tho winning
means
To mold men's lives and gild their
dreams.
Caught in tho scourge of blood and
Are
That yields to tho world its, sacred
pyro,
Undor tho stress of its lurid ban,
Say, boy, my boy, will you be a man?
Gortrudo M. Whoelock in
tho Youth's Companion. '
filler made from woolen cloth or felt
and fixed to a hoop of iron, so that it
can be suspended wherever neces
sary. The juice Is then poured into
clean bottles, space being left at the
top for the liquid to expand when
heated.
A good home substitute for a com
mercial pasteurizer is an ordinary
wash boiler with a thin board fitted
over the bottom on which the filled
tiniflna nrn oot nrr1inn.rv frlaSS fruit
jars serve tho same purposo equally
well. Tho tub snouiu do mieu wuu
water to within an inch or so of the
tops of tho bottles and heated until
tho water begins to simmer. The
bottles should then bo taken out and
Bealed or corked immediately. Only
new corks that have just been soaked
for about 30 minutes in warm water
a a temperature of about 140 degrees
F. should be used. It is well to take
tho further precaution of sealing the
corks with parallln or sealing wax to
down to half the original volume. By
boiling it to a thick lump, loss sugar
is required. To each gallon of sweet
cider use a gallon of pared, cored,
and sliced apples. Either add these
to tho boiled cider and begin cook
ing, or stew them into apple sauce
and add 'the sauce to the boiled sider.
Cook gently but stir often for two
hours, then add a half pound of
sugar to each gallon of product, or
use no sugar. Continue cooking and
stirring until thick enough, stir in
spices to taste, pack in sterilized con
tainers and cover with melted paraf
fin.
VOL. 18, NO. 9
Save Fruit Without Sugar
There is no reason why any fruit
should be allowed to go to waste
simply because of the shortage of
sugar or because the price of sugar
may be high. Fruit can be canned
without sugar just as well as with it.
rm .m . . i . -
nrVflnf H,o nnfrnnna nf l7l rma 0 Process IS.lCientlCai, OXCept 111-
Wl,nn rn,1 4lnA 1. r1nli. Mm ?tead dropping the fruit into boil
When red juice is desired, the fieau 0l topping uie iruit into uon-
iiftliiul mnM hoi.M fircf hn hflntml inS & -dr0D mto bilm& Water,
, Make your Own Grapo .Tuicc
Tho sugar shortage makes it ne
cessary that housewives find other
ways to take caro of their surplus
fruits. The natrlotic crowor will look
I into tho possibilities of homo-mado
grapo juice, which is mado without
sugar, and which is so wholesome
used as a bovorago or in desserts of
ono kind and anothor. For the bene
fit of sovoral Inquirers, we reproduce
below tho method recommended by
( the United Statos department of
agriculture. Tho directions follow:
Only clean, sound, well ripened,
but not overripe, grapes should be
. used. These may bo crushed and
' pressed either by band or in an or
dinary cider mill. If a light-colored
juice is desired, tho crushed grapes
ro put in a clean well-washed sack
and either hung up and twisted or
grasped by two persons, ono at either
end, and twisted until the greater
part of the juice is expressed. Then,
in a doublo boiler or its equivalent,
such aB a largo stone jar placed in a
pan of hot water, so that tho juice
does not come in direct contact with
tho fire, the juice is gradually heated
to a temperature of 180 degrees to
200 degrees F. The temperature
should never bo allowed to go above
200 degrees F.
' It is best to uso a thermometor; if
j nono is available, however, tho juice
may bo heated until it, steams, but it
j should not bo allowed to boil. It
should be poured immediately into a
glass or enameled vessel and allowed
to settle for 24 houra; tlmn tim 4uin
should bo drained from the sediment
and run through several thicknesses
o wean llannol or through a conic
crushed cranes should first bo heated
to a temperature of not more than
200 degrees F., then strained through
a clean cloth or drip bag, no pressure
being used, and set away to cool and
settle. Tho remaining procedure is
tho same for the red as for the light
colored juice.
Many poonlo do not even take the
trouble to let tho juice settle after it
is strained, simply reheatinc and seal
ing tho vessels and setting them away
in an upright position in a cool place
where they will be undisturbed. If
bottles are used, tho corks should be
sterilized and the necks of tho bottles
sealed with sealing wax. The juice
settles, and when desired for use the
clear liquid is poured off tho sedi
ment.
Any person familiar with the pro
cess of canning fruit can put up grape
juice, for tho principles involved are
tho same. Caro should be taken not
to sterilize the juice at a temperature,
higher than 195 degrees F., or the
finished product will have a scorched
taste. The bottles or jars should not
be so largo that when they are open
od, tho juice will snoil before u
bo used.
Unformented grapo juice, properly
made and bottled, will keep indefr
nitely if not exposed to the atmos
phere or to infection from mold
germs; when a bottlo is once opened,
uuwuver, me contents, like canned
goods gonerally, should be used as
soon as possible. Unfermented juice
may bo mado not only from all vari
eties of grapes, but also from some
other fruits, such as apples, pears
and cherries. Some berries also
yield excellent juices.
cook until done, then fill hot, steril
ized jars, adjust brand new rubbers
and be sure the top is absolutely air
tight. Fruit canned this way keeps
for years. When can is opened then
sweeten to taste, or, a better way, is
to use about one-half cup of sugar
to the juice, bring to a boll and drop
in the fruit, boil ono or two minutes
and set aside to cool and you can't
tell but what it was 'Canned with
sugar.
Drying is another way to save fruit
without sugar known to many of the
older housewives. The United States
department of agriculture at Wash
ington publishes a free Farmers'
Bulletin No. 841, which gives minute
directions on how to dry fruits and
vegetables in the home, either by
electricity, by sun or above a cook
ing stove. This may be had free
upon request, and should be in every
housewife's library. By carefully fol
lowing directions all fruits and vege
tables may be saved and a ready
market found for them.
and dilute it until it runs easily frnm
a brush. -Apply tho liquid to 2
under side of the rug with a paX
brush, and then the ruga are as VonI
as new. mi
Muffins baked in an iron muffin
pan are much lighter and crisn r
than if baked in agate or tin Thl
iron pan should be thoroughly heat"i
and brushed with fat before the bat
ter is poured in.
You can renovate the limp veil so
it looks like new. Make a solution
of gum arabic and water. Dip the
veil into this, then stretch and pin it
out to dry just as you would a lace
curtain.
To remove yellow stains nmicnri u
bathtubs and basins by the dripping
of the faucets use pulverized chalk
moistened with ammonia.
To clean granite pail that well
water has made yellow and rusty
looking pour-strong vinegar into pail
(settlings of jug or barrel will do)
and, lot stand all day, then wash well
and it will', look like new. This will
work when all scouring powders will
fail to remove one bit of it.
Cayenne pepper is excellent to rid
cupboard of mice. The floor should
be gone over carefully and each hole
stopped up with a piece of rag dipped
in water and then in cayenne pepper.
To save wheat in making berry
pies some flour is required to absorb
the juice. Use a few cracker crumbs
instead of flour; they are much
better.
Try peroxide of hydrogen to re
move scorch stains from wool, or to
dip tho stain in water and salt it
heavily, then hang it in bright sun
light. A repetition of this may be
required if the scorch is bad.
When cream will not whip add the
white of an egg to it. Let both cream
and egg be thoroughly chilled. Then,
try again and it will whip easily.
Discoveries
Apple Butter Saves Surplus
Do not let the surnhiR nnnino f f
,., . l ., . , ' t,l J.U
wuBtu muite uiem into apple butter
Summer apples make-splendid apple
butter, even without the use of boiled
tii tV. T however, is a desirable
addition if it can be obtained. Pare
core, and cut up the apples, add a
little water and rtew into apple sauce.
Let this simmer gently at tho back
of tho stove for several hours, stir
ring occasionally as needed to pre
vent sticking. , When it is two-thirds
done add one pound of white or
brown sugar to each gallon. After
cooking thick enough stir in spices
W uoic. umv iu Biaruizeu containers
uuu tuvoi- witu meuea paraffin
If sweet cider is to bo used boil it
For a Family of Five
A family of five, including two
adults and three children under 12
years of 'age, under ordinary living
conditions, should have stored for
each month of the winter season the
following food supplies: l bushel of
Irish potatoes, bushel of other
root veKetables. mini na t
turnips, and parsnips; 25 quart cans
5 thoege.tableB' and 2( arts
of canned fruit and preserves. These
ttKS aQ? ?aae n estiraes by the
United States Department of Acri-
3JniXrie' wWo5 adds that mo8t this
SL
. . 3y.iui-ouienis, takinc in
to consideration the length of the
winter season in any given Reality
In Making All Green Salads, the
edible green must be washed and
thoroughly dried, for if any mois
ture adheres to the leaves tho dress
ing will not coat the leaves properly,
Many of the higher varieties of dress
ing can be most easily made by plac
ing the incrediehts in a small fruit
jar, adjusting the rubber and cover
and shaking briskly until slightly
thickened.
Any left-over bean, pea or nut and
cheese loaf is good fried and served
with a seasoned sauce. '
A pinch of sage will help a loaf
along and make it tastier.
One-half corn sirup and one-half
sugar added to stewed fruit not only
saves sugar but gives a different aud
better tastd,
Keep different left-over breakfast
roods and make into a musn wmwi
when fried, is new and good.
To try out fat, cut fats into small
pieces and put in double boiler or
in pan in oven and cook slowly sev
eral hours. Whon fat is melted strain
it through, cheesecloth, pressing to
obtain all the fat. Scraps left may
be used in steamed suet puddings and
in ginger-bread. To lessen any un
desired flavors of rendered fat aw
equal amount of water; heat slow')
and boil one hour. Cool and allow
. . i -i .-' - nirA mi ton anu
IttL IU UtllUUU 111 U. Uttiva u --
Tilings Worth Knowing.
it fi maJ not b0 generally known that
AUJLeasy out ink stains
w f I, Za tl soaa' DamP the stain
with cold water and then cover it with
SfEihPLef? u for about "S
it ,w! "ta,hl comP1etely disappears
Whi. eaV a mark aftor
When the rugs come from thn
B,fv ft ?8 Deen takon t of them.
Buy 10 cents worth of glue dlAnivl
It in water, then let it come' to to
remove carefully. Heat iai &w .
.slowly to. drive off any water.
color and flavor are not satisfactory
process may be repeated, sever
times.
proV
Rules for Dating
The Committee on jtiei" -
lems of the National Council oi
cation offers the following rules
right eating:
What to. Bat. Weil cooked cere
als, vegetables "and fruits; w
wheat, broWu'or corn bread; iewv
- '- t',rffij,