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The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, July 27, 1913, EDITORIAL SECTION, Image 33

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-Common Sense m tk Home
Edited ^Marion Harland m
I MIDSUMMER JAMS, JELLIES, AND CONDIMENTS.
THE midsummer days are the times for
putting up jams, some Jellies, and
a good many pickles and relishes.
Later in the season, when the white
peaches come and the pears are at
their best, the work of preserving and
brandying these and other fryits attends
you. But there is much you can get out
of the way now and your store closet can
be well hlled before the large fruits make
their demand upon you.
Again I repeat the counsel 1 have given
you in other seasons. Have everything
ready before you begin. See that your
supply of jelly glasses and jars is renewed,
that rubbers and tops are in good condi
tion/ that your preserving kettle Is ready
for work, that you have all you will ie
quire in the w?ay of vinegar, sugar, spices,
and the like, and will not be interrupted and
*' held up " in the midst of your labor by
the need of something you cannot manage
without. The business of putting up fruits
or vegetables in any w ay is bound to make
a drain on the strength and patience, and it
is rank folly to add to the difficulties of
the task and to put obstacles in the way in
stead of making the path as smooth as
you can.
Try to choose cool weather for the work.
If possible. Plan out the routine in ad
vance and don’t try to crowd in anything
else on the day when you give yourself to
pickling or preserving. In every way make
the work as easy as it can be made and be
sure that it will always be taxing enough!
Dress for the task, wear loose clothes and
easy shoes, and lay in a large stock of pa
tience and philosophy. You will need all
you can get!
BLACKBERRY JAM—To twelve pounds
or six quarts of berries allow nine pounds
of sugar, that Is, in the proportion of a
pound of fruit to three-quarters of a pound
of sugar. Put the berries in your preserv
ing kettle, crushing them with the hack
of a. wooden spoon, and let them come slow
ly to a boil. To avoid the risk of scorch
ing it is well to put a thick inverted plate
In the bottom of the kettle. Cook steadily
half an hour after they reach the boll,
Stirling them often, and then turn in the
sugar. Cook for twenty minutes after tuis
goes in, have your jars ready, and put the
jam into them while boiling hot. Roll each
jar in boiling water before filling it or stand
it on a wet cloth or put a spoon IrTIt. Any
of these expedients is a protection against
breakage. *
the berries are not exceptionally dry
there will probably be more juice than tn«*
Jam needs, ana this you can dip out and
put up separately. It may be converted
into jelly or into blackberry vinegar or
shrub, or canned to use for flavoring icr
pudding sauces in winter.
RASPBERRY JAM—Put up either blaclr
or red raspberries by this same recipe,
winch is also good for blueberry jam.
GOOSEBERRY JAM—Top and tail the
gooseberries and boil one hour, stirring con
stantly. To each pound of the uncooked
fruit you should have allowed three-qu&r
terfcyof a pound of sugar. After the hour s
1 oiling is'-ended, dip out any superfluous
juice—which will make delicious jelly—put
in your sugar and cook an hour longer.
Tuir the jam ’n:o glasses or small jars and
seal. When this is served with cottage
cheese or cream cheese it is a fair equiva
lent for the Imported bar le due.
PLUM OR DAMSON JAM—Stone your
damsons or plums, and after this weigh
them. Be careful to save any juice that
comes from the fruit while stoning it. Al
low a half pound of sugar to each pound of
fruit, unless it is exceptionally tart, m
which case increase the proportion to three
quarters of a pound of sugar to a pound of
fruit. Stew the fruit for half an hour, put
in the sugar, and simmer gently for an hour.
By this time the Jam should have cooaed
down until it is quite thick and may be put
into glasses or jars and sealed. Small, uu*t
plains may be used for this jam.
PEACH MARMALADE-Peel and stone
peaches. The smaller or yellow-varieties
will serve for this. Weigh the pared and
pitted fruit, allowing to every pound of it
thiee-quarters of a pound of sugar, and
cook the fruit by itself for three-quarters
ui ar. hour, stirring it constantly. At the
end of this me turn in the sugar and cook
for ten or fifteen minutes, taking off any
scum w hich may rise to the top. You may
either put it up at this stage or you may
add to it the kernels of a dozen or so of I
peach stones, chopped fine, and the juice cf
a lemon for every three pounds of fruit,
or you may put in a tablespoon of preserv
ing brandy for every pound of fruit. With
ary treatment the marmalade is delicious.
There should be a good deal of extra juice
and if this is dipepd out after the addition
of tiie sugar and or any flavoring and sealed
in kettles It makes a fine sauce for baked
01 boiled puddlngr.
A1PLE OR CRABAPPLE JELLY
Qur rter and core ripe crabapples or any well
^flavored tart apples and heat slowly In a
preserving kettle. Unless they are juicy
add enough w’ater to protect them from
scorching and cook at a gentle simmer
until the apples are broken to pieces. Put
the pulp into a flannel bag and let It drip.
If you squeeze the pulp the juice is likely to
be cloudy. Measure your juice and to each
pint of It allow a pound of granulated sugar.
Put the juice on the tire In a clean kettle,
cook it for twenty minutes after it comes to
a boil, skim carefully, and add the sugar.
tum, small cucumbers of uniform sixe. none
of them more than three Inches long, In a
large earthen crock, witn a layer of salt
upon every layer of cue umbers Pour In
enough cold water to cover them, placing a
heavily weighted plate on top to prevent
boating. Every other day stir the pickle*
up from the bottom and leave them in the
brine for ten day*. At the end of thi* time
M»es<-s of the grape leaves over the top,
cover the kettle closely, and simmer slowly
tor six hours. Don't let the kettle boil,
lake oilt the cucumbers, which by now
should be well greened, throw them In cold
water, and leave them in tills for a couple of
flours Prepare a pickle vinegar of one cup
of sugar, a dozen blades of mace, a dozen
and a half wnoie allspice, three dozen each
MIXED PICKLES.—Make these by the
preceding recipe, using string beans, nas
lurt.um pods, clusters oi cauliflower, and
tuny onions. The onions and the cauli
flower do not need to be greened.
CilUW-CHOW (plain).—Cut a medium
sized cauliflower ta»to jmail clusters; peel
half a pint of small onions; put with them
Mt'.x green tomatoes sliced, six green pep
Let the jelly return to the boil and cook
for one minute and take from the Are. Have
your glasses ready and fill immediately,
but do not close or attempt to cover with
paraffin until the jelly is entirely cold.
PEACH JELLY—Make by the precodins
recipe, but add a tablespoon of lemon juice
to each pint of the peach juice, and put this
ir» after straining the juice from the fruit.
SMALL CUCUMBER PICKLES.— Lay
pour it off and pick over the pickle*, throw
ing out those that are soft. Put those
which are left in fresh water and leave
them in this twenty-four hours, change
agai n to fresh water, and let them lie in
this another day.
L*ine your kettle with grape leaves and
place the cucumbers or. thes»e. sprinkling
each layer of them with a little powdered
alum, pour in cold water, la: several thick
of whole black peppers and cloves, and
lour quarts of vinegar. Boil all these to
gether for five minutes aft*r the boll begins
and pour over the drained cucumbers,
which you should have packed into small
jars. The vinegar must gj on them scald
ing hot and the jars be covered closely.
Bet them season for at least two months
before eating them, and keep in a dark,
cool place.
pers sliced; one pint littla cucumbers; two
large cucumbers sliced. Arrange a thick
layer of vegetables in an earthen crock;
strew with salt; make another layer of the
vegetables and of the sail, and continue in
this way until all are used. Pour In cold
water to cover, laying a weighted plate on
top of aiL At the end of three days pour
off the brine, pick over and rinse the
pickier, cover them with fresh cold water.
and leave them in thli ror one day. Th.
plcktc vinegar la made as follows:
One teaspoon each cm celery seed, white
mustard seed, whole cloves, whole black
I-eppera, whole mace, and grated horse*
radish, one cup and a half of brown sugar,
one gallon of vinegar. Bring to a boll and
cook for five minutes, drop In the pickles,
and boll together for thirty minutes. Put
up la air tight Jars.
CHOW-CHOW (mvftard).—Prepare veg
etables as In preceding recipe up to the
etage when the pickle vinegar Is made. To
the ingredients named add two teaspoons
of turmerla and tnree tablespoons of
ground mustard, cook all together for five
minutes, and put the pickles Into the vine
gar Simmer for five minutes, take the
pickles out with a skimmer, pu: them Into
a stone crock, pour the vinegar over them,
and leave them In this tor two days. Drain
oft. the vinegar, heat It again, add a table
si oon of curry powder, noil up once, pour
over the pickles, and when they are cold
put them In small Jars and seal. Not good,
to eat unde.- a month.
CHIU SAUCK.—Peel twelve large, ripe
tomatoes and four good sized onions; seed
two green peppers and chop all together
until tine. Put them In a saucepan and stir
into them two teaspoons each of ground
allspice, cloves, and cinnamon, two table
spoons of salt, four tablespoons of sugar,
one teaspoon of ground ginger, and a
quart of vinegar. Boil steadily for two
nours and when cool bottle and seal.
TOMATO CATSUP.—Boll together until
soft eight quarts of tomatoes and six large
onlona jpress through a colander, and
strain the liquid that comes from them.
Put this over the stove with a dozen sprigs
of parsley, two Day leaves, a halt teaspoon
of grated garlic, a tablespoon each of
ground cloves, mace, otack pepper, salt,
and sugar, a scant teaspoon of caj'enne
pepper and a tablespoon of celery seed tied,
up io a Dll of cheesecloth or gauze. Cook
live hours, stirring frequently and watch
ing that the mixture coes not scorch. By
the end of ths time It should bs reduced to
half tho original quantity and thick. Take
cut the bag of celery seed, add a pint of
vinegar, and bottle and seal when Ihe cat
sup is cold.
CUCtJMBSIP. CATSUP.—To one quart of
peeled, seeded, and grated cucumbers al
low tws green peppers, seeded and chopped;
one grated onion, one gill grst*d horserad
ish, two teaspoons of salt; put over the firs
end simmer an hour. Add one pint of
vinegar, bottle and seal.
MARION HARLAND’S HELPING HAND.
- —— -/
. S many friends have told me of
• k not having success In canning
peas, beuns. corn, and other
■ * vegetables. I ventu:.. to write
my never failing method to the
Corner. First of ail. have your kitchen
clean and dusted with a damp cloth, if
you are putting up string beans, break
them into small pieces, wash them thor
oughly, and scald your Jars. Fill these up
with the beans, add half a teaspoon of
salt to each pint jar, then fill to overflowing
with cold water. Have a wooden rack to
stand in the bottom of the wash boiler
(mine l made from an old box) place Jars
on the rack, the rubbersand the
covers put on loosely, and pour cold water
into the boiler about half way to the top of
the jars. Now cover your boiler tightly
and let the water In It boil for one hour after
the boiling point Is reached; then uncover
the boiler to let the steam escape, seal jars
tightly, and let them stand until the next
day, when loosen tops, place In the boiler,
and boil again as you did the first time.
Do this on three successive days, put the
jars in the fruit closet when they are cool,
and they will never spoil. The secret of
pucecss lies In boiling only one hour on each
cf the three days, instead of one long boil
ing. May I ask for aVecipe for making plum
and also apple butter? Mrs. G. D. R "
This recipe is so simple there seems no
reason why any one should not succeed
with It. I wish the giver had stated if she
Is equally successful In putting up corn
by the same recipe. That is a vegetable
w ith w hich the home canner usually has
more difficulty than with any other. On
that account 1 am glad that another cor
respondent has sent in her directions for
putting up green corn. These 1 will give
after supplying the recipe for apple butter
naked by Mrs. G. D. R.:
Peel, core, and cut up apples in abun
dance. put them over the Are with just
enough water to keep them from scorch
ing. and let them come to the boll slowly.
Cook at a gentle simmer for several hours,
adding a little more water from time to
time If there seems to be lang :• of the
fruit sticking to the kettle. After four or
five hours' boiling try a Utile of the apple
in a saucer to see if it is thick and smooth
and does not separate. S isoi to taste
with ground cloves nnd cinnamon and add
a little sugar—enough to remove the sharp
acidity without making the butter too
sweet.
If you prefer making the apple butter
with cider, put this over the Are and boil
for a couple of hours before adding it to
the apples as you would water in following
the preceding recipe. Plum butter may be
made in the same way, removing the skins
and stones from the plums.
Canning Sweet Corn.
" .Sweet corn is readily canned if the corn
Is used 4 in milk 4 and packed in sterilized
Jars, a little at a time, pressing down with
the small end of the potaio masher until
the milk keeps above the corn. Fill the jars
to overflow,ing. put on the rubbers, and
screw on the tops, but do not tlgh.en them.
Place in the boiler on a rack and cover with
water. Boil three hours. Lift ana tighten
the covers and cool as quickly as possible
" (Jreen beans boiled in salt water fifteen
minutes, packed in jars, and sealed; you
must be sure to have entirely covered with
boiling water before sealing, xtr two days
following the canning place the Jars in the
boiler, cover with water, and after it haa
. . • i
reached the boiling point -oak lor several
minutes before turning off the heat or tak
ing the boiler from the stove. These will
keep Indefinitely. A Reader."
These directions are much the same as
those given in the earlier letter, but there
is enough variation to justify me in printing
both. 1 hope their us* may be crowned
with success.
*]• »*•
Recipe for Keeping Tomatoes.
" Will you please giVe the recipe for
keeping tomatoes—the recipe for which
certain proportions of vinegar and water
are required? It appeared a while ago,
but 1 lost it. Can you give It again?
" Mrs. A. A. k."
I regret that \ have not a copy of this
recipe at hand. If there is any reader who
possesses it, will she be good enough to send
it to me? It may interest other housekeep
ers at this season of the year, when toma
toes are at their best.
# *
Danish Recipes.
“ In answer to the request of Mrs. A. L. S.
for Danish recipes, 1 offer the following:
" SWEET SOUP.—One cupful sago, two
quarts water, three sticks cinnamon bark,
one cupful prunes, one cupful raisins. Boll
slowly for one hour and thirty minutes, then
add two cupfuls brown sugar and one-half
cupful vinegar. Lemon juice may be sub
stituted for the vinegar if preferred.
“KLIN Eft (Crullers).—Two eggs and one
half cupful sugar beaten lightly together,
one-lialf cupful sour cream, one-half tea
spoonful baking soda, a little nutmeg, add
two and one-half cupfuls flour, which will
make a dough sufficiently stiff to roll out on
a floured board; then cut in about two and
one-half inch diamond shaped pieces, cut a
slot in center, and double one end through
the hole. Drop into a skillet of hot lard and
let them turn to a light brown. These are
excellent.
“ ABLESKIVER (Apple Fritters). — One
teacupful granulated sugar,one tablespoon
ful butter, mix thoroughly, add one egg and
beat lightly; one-half teacupful sweet milk,
two cupfuls sifted flour, one heaping tea
spoonful baking powder, pinch of salt. Peel
and slice two nice large cooking apples,
chop fine, and add to the batter, beat well,
and drop from a spoon into hot lard. W hen
nice and brown sprinkle with powdered
sugar. Serve hot or cold.
“ These are genuine Danish recipes and
have been used by t he writer for twenty-five
years, always with the best of success. At
present I do not know- where you might se
cure a Danish cook book, but I may be able
to locate one if the party so desires. I hope
these recipes will meet with your approval.
*M. M. A,”
I am grateful fur these recipes and I have
no doubt Mrs. A. L. S. Will be delighted to
have them. I will hold the address of M.
M. A. and I hope she may be able to lay
hands on a Danish recipe book or tell us
where one can be found. It would interest
me personally to get hold of savory re
cipes for Danish cookery. I confess they
appeal to me more than the sweets, and I
hope some of our Danish readers may be
able to supply a few.
* *
Moons Influence on Plants.
“ Will you be good enough to listen to an
old woman for a little while? I find you
laboring under an error concerning the In
fluence of the moon on plants, as well as on
human beings. U is not a superstition as
many seem to think. Observers of these
things have learned by experience that th®
moon exerts a m eat Influence, just as cer
tain planets aft'ec\ the weather on the earth,
as is well known by astronomers. My hus
band. who is 81) years old. tells wiiat he
know’s to be facts about the moon’s influ
ence, learned by personal experience and
also from his father. If you plant corn in
the new of the moop, about the first quar
ter, the stalks will not run up ten feet, but
will be lower and bear large, heavy ears of
corn. The same holds good in planting
vines and shrubbery and fruit trees. In
the full or the dark of the moon Is the time
to plant potatoes and such things as grow
down under the ground. If planted in the
light of the moon they go mostly to tops. In
killing hogs for meat, the <fcest time is in the
full of the moon in January. If killed in the
dark of the moon the meat will go all to
grease in the cooking; if killed in the full,
the meat does not shrink. These are plain
facts. In laying the bottom rail of a fence
composed of rails, ley this in the dark of the
moon and it will remain Intact; otherwise It
will rot. The suckers that come up arqfund
the base of a peach tree if removed in the
dark of the moon never come up again, and
the same holds In killing noxious weeds.
•• Mrs. S. W."
This is at least interesting, whether we
accept the theory or not. J am not a farmer
and although I have heard statements like
those of Mrs. S. W. all my life I have never
proved them. If they are to be relied upon
I do not see why noxious weeds of all sorts
should not speedily disappear from the
earth. In any event, I give the directions for
planting as they are given to ine and I shall
hope to hear from those who have tried and
proved them, one way or the other.
# *
Girl Needs a Wheel.
“ I write to ask a favor. My husband is
old and not able to work and I myself am
badly crippled, although I still manage to
earn a little by my needle. Our greatest
help is my little 13 year old daughter, who is
employed in a factory thre© miles from
where we live. She earns $3 a week. Sixty
cents of this goes for car fare. 1 wonder if
any of your readers have a discarded girl s
bicycle they would be willing to pass along.
One of our neighbor’s little daughters works
at the same factory and site has a wheel, so
they could go together, but it is utterly im
possible for me to buy one. though we need
the UU cents that goes for car fare. I have
a good fountain pen that 1 would like to pass
on to some one, also some Hot Springs
crystals we have had in the family for over
thirty years. 1 cannot pay the transporta
tion on the bicycle, even if it is given to
me, I am sorry to say. 1 ran send a letter
from our pastor or our mayor as reference,
if you wish it. Mrs. A. J. O.”
The pathos of a child of IS being the chief
support of her parents will appeal to the
heart of every parent—and to many besides,
if the gift of a bicycle will help to lighten
her lot, I trust with all my heart that the
wheel may be forthcoming. I hold the ad
dress and I trust requests for it may not
come merely in order to secure the pen or
the crystals but with the desire to present
the bicycle or to give other substantial help.
* #
Offers Music to Young Men.
“ I am a young man pianist and teacher
and get a great deal of music whiich I do not
use. I would be glad to hear from any
FAMILY MEALS FOR A WEEK
SUNDAY.
BREAKFAST
Red raspberries.
Molded oatmeal.
Broiled chicktn.
Rye gems.
Toast.
Coffee.
LUNCHEON.
Anchovy toast.
Egg salad.
Toasted gems ta ’eUover).
Saratoga chips.
Cookies.
Iced tea.
DINNER.
Green pea soup.
Roafct shoulder of \eal.
Boiled new potatoes.
Baked toms' j<*s.
Cherry dumpling*.
Coffee.
*
MONDAY.
BREAKFAST.
Melons.
Boiled hominy.
Bacon.
Boiled eggs.
Roll*.
Toast.
Coffee.
LUNCHEON.
Chicken mince (a leftover).
Potatoes hashed and broured (.a leftover).
Hominy muffins va leftover.)
Cream chert*.
, Jam.
Crackers.
Tea.
DINNER.
Potato aoup.
Sliced veal (alef-.over).
Raw tomatoes, sliced.
Young onlona stewed.
Red raspberry shortcake.
Coffee.
♦ *
TUESDAY.
BREAKFAST
Black raspberries.
Cereal and cr *am
Broiled salt mackerel, with cream aaoae.
Stewed potamea.
Toast.
Coffee.
LUNCHEON.
Eggs a ja erftme.
Graham popov«. re.
Souflld of young onions <a leftover).
Currants and sugar.
Wafers,
iced chocolata,
DINNER.
Macaroni soup.
Curried veal (a leltever).
Boiled rice.
Cbilled banai as.
Green apple pie w'th vai.llt Ice cream.
Coffee,
sk &
WEDNESDAY.
BREAKFAST.
Cantaloupes
Certal and cream.
Baked omelet.
Rolls.
Toast.
Coffee.
LUNCHEON.
Pickier lambs' tongues
Baked potatoes.
Quick biscuit.
Uinger snaps.
Cheese.
Iced tea.
DINNER.
Clesr tomato soup.
Broiled lamb chops.
Rice croquettes ta leftover).
Green corn.
Blackberry steamed pudding.
Coffee.
* *
THURSDAY.
BREAKFAST.
Blueberries and cream.
Karina porridge.
Bacon.
Poached eggs.
Quick muffins.
Toast.
Coffee.
LUNCHEON.
Cheese foodu.
Groen corn fritters ta leftover).
Toggled muffing u leftover).
Red and black raspberries with cream.
Cookies.
Iced coffee.
DINNER.
Cream of turnip aoup. *
boiled chicken.
Summer squash.
New potatoes.
Berry tart.
Coffee.
* *
FRIDA V.
BREAKFAST,
Melons.
Cereal and cream.
Baked eggs in nappies.
Cornmeai gems.
Toast.
Coffee.
LUNCHEON.
Fried panfish.
Potatoes creamed (a leftover).
Blueberry cake.
Cheese.
Iced coffee.
DINNER.
Lettuce eoup.
Baked halibut.
Parisian potatoes.
String beans.
Fruit surprise.
Coffee.
SATURDAY.
BREAKFAST
Berries and cream.
Mush and milk.
Bacon.
Popovers.
Toast.
Coffee.
LUNCHEON.
Chicken eouflM (a leftover).
Mush muffins (a leftover).
Hot terry shortcake, with butter end anger.
Iced tea.
DINNER.
Chicken aoup U leftover).
Boiled fresh tongue.
Succotash.
Baked macaroni.
White custards.
Light cake*.
Coffee.
young men students who would care to
write for It or from young men student* who
are puzzled on some musical point that I
could explain by mall. I am Jiving in a
small place where I do not have much
chance to help others, but will be glad todo
so through your Helping Hand Corner. You
may keep my name and address and any
musical assistance I can render any one
—especially young men students (I am par
tial to young men taking up music)—I shall
be glad to give. G. W. S."
This' is a generous offer, and i have no
doubt it W'ill be eagerly accepted by music
lovers. Let me beg on behalf of the liberal
giver that if requests are sent either for
music or for instruction they may be ac
companied by postage. You remember the
proverb about “ riding a free horse to
death "? It is not fair to make the giver of
help pay too high for his generosity and
the least those w hom he aids can do is to
spare him money expense.
& *»*
Would Care for Child.
’* 1 «in desirous of having a little girl
with us. I want a child of clean parentage,
either an orphan or one whose parent or
parents are otherwise engaged and have
not ttie time tu give to the home influence of
The child, yet who desire for her a refined
and happy environment and would be will
ing to pay board for the entire charge. My
huaband is aw ay with the exception of Sun
days and so i am alone much of the lime.
TVe have no children. I was a teacher of
the kindergarten before my inaruageand
feel as if my experience warrants my tak
ing the care of some little child to whom
I could give out the patience, love, and dis
cipline I would so gladly bestow on one
of my own had we been so blessed, tf we
could afford to take the entire welfare of a
child I would gladly do so, but cannot see
the way clearly Just now and would b«
obliged to have compensation. Of course
unexceptionable references are required oy
us and gladly given. Mns. 0.
Tills is an undoubted opportunity for
some child, but it is harder to secure one
for this place than It would be for entire
adoption. You do not seem to think that
If the parents keep the hold upon the child
that they would do if they boarded it with
you for that Is what the relation would
mean, looked at from a business stand
point—they would have at claim upon her
and could take her from you at any time,
perhaps just when your heartstrings had
gained a firm hold on the little one. I
recognize w hat you say about the difficulty
nf assuming the expense, but if you had
been blessed with children of your own the
expense would have been the same or eveu
larger. The relationship as you outline
It seems to me rather anomalous—the child
would really belong neither to you nor to
her actual parents and there would be
room for all sorts of complication*. How
ever, I print the letter as you have written
It and will hold your address in hope that
the right applicant may call for It. You are
right In saying that it la a wonderful op
portunity for some little girl, and 1 hope
circumstances may bring her and you to
gether. You do not state, by the way. the
age at which you would tike the child to be.
Kindly Inform me on this point.
* *
Hospital Wants Books.
" Any one In New York or Brooklyn hav
ing reading matter to dispose of will find
a wide opening at the Metropolitan hos
pital, Blackwell's island. A card tu Walter
H. Conley at the hospital will bring their
motor truck to the door of the giver and all
books be taken away without the least effort
on the part of the giver. I might add there
are something like 1,000 inmate* in the
tuberculosis ward.' Mrs. C. D. F "
This will be welcome Information to the
many possessing magazines they do not
wish to throw away, but are at a loss to be
stow elsewhere but In the ash barrel. I am
grateful to the good Cornerlte who makes
the suggestion.
* * j '
Asl(s Embroidery Patterns.
" a recent issue of the Helping Hand
a correspondent offered embroidery pat
terns fur towels and pillow cases. If these
have not already been requested I would ba
glad to send postage for them.
" Mrs. H. C. M "
I'nfortunately for you the pattern* had
bren given away before your letter arrived.
1 print It here In the hope it may catch the
eye of some one else with such patterns to
give away as you desire.
Training the Boyr,.
" 1 can t bear to be misjudged as I fear I
must have been from the paragraph you
quoted from a letter of mine In a recent
talk of yours Perhaps I did not make my
self clear. I said, ' L love my hoys so that I
would commit inuMer to save one hair of
their heads.' 1 meant It. but that does not
prevent me from laying on the stick gener
ously when occasion demands. The mother
who through over love for her children al
lows them to rob and lie has no conception
to my mind of whet mother love :s nor has
she who allow s he.- boys tv develop selfish or
lazy tendencies. 1 make my boy* sha *
their things with one another and with me,
help about the housework, show me little
attentions, save, their money for gifts to
otlters. id title to have my boys say,
' Mother didn't teach u* how to work,' but
J d hate worse to have them say I didn't
teach thvin to be unselfish
" -Mrs L. W. P."
I am glad to'prlnt thlsand correct the 1m
pressiou mado by the first remark quoted.
An Injustice, <w n in thought. Is something
to be avoided in every way.
Water Spots on Satin.
“I w ould like to ha’ve a remedy for remov
ing spots of dirty water that was spat,
tered on a blue satin dress while out boat
riding. K y ..
Try washing them out with a soft, ciean
cloth dipped in cold water. Don't use soap,
but wash the spots with pure water. 1 am
not sure this will succeed with satin, but
1 have known It to take all traces of water
spots from a cloth dress. If this fails,
you would better try a little naphtha,
using it with caution.
sic Ik
Colleges of Dentistry.
“ Can you give any Information In regard
to colleges of dentistry 1 am anxious to
take a caurse, and fall to find any such
Institutions advertised.
" A St RHCRIBgR."
There Is an admirable one In New York,
end one of the best In the country In
Philadelphia, hut for Information as to
such Institutions In the middle west or in
California I nnmt call upon some of my
constituency. As soon as 1 get a response
I w ill publiehthe >*u' station for your !>*••
eflt.

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