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THE BURLINGTON FREE PRE8S: THURSDAY, SEPTEMBER 21, 1905. 6 Good Cookery DOMESTIC SCIENCE IN THE HOUSEHOLD "Peter Piper picked a peck of pickled eppers." tow good digestion wait on nppetlto Mid health on both, Shakespeare. MENU, SUNDAY, SEPT. 21. TOEAKFAST. Baked npples with cream, Cereal, Creamed Flnnnn Haddle. Drolled Tomatoes. Whole Wheat Genu. Coffee. DINNER. Tomato Bisque. Tickles, Celery. oast Keof, Yorkshire Pudding, Hrown Potatoes, Succotash. Comiito and (!rpen Pepper Salad, with French Dressing, .male Dumpling, Lemon Sauce, Colfee. SUPPEH. ircumrd Potato. Cold Host Ileef, Chill Sauce. Crullers. Cheese. Cider. Apple Sauce. Tea. It was the captain of a precinct sta tion In Jersey City last year who thus Oracularly gave expiession to his opinion f the deleterious e ffect ot pickles upon 5he residents of his precinct, who are praily nil Oerinnns. "Nino out of every leu persons who attempted suicide In my precinct," he Faid, "ate fond of pickles fend other sour foods. Pickles are to jlame for the nations of Mrs, Louis leberkon, who ate a qu.-mtlty of them ith salted herrings, and shortly after lashed her throat with a knife and fazor. Thi'io lira moto suicides In tier Innny than in any other country In Eu rope, nnd according to ninllenl authori ties the sour food of tho Cirrmnns Is re sponsible, for tho suicidal mania, which characteristic, of their temperament." Without presuming to doubt the hon sty of this student of cause and effenti Ma premises may be wrong to start with. How about the "salt herring" and lt Consequent thirst, that frequently takes omcthing stronger than water to Suench? Is there not a ehanco right ere for a lit (In temperance sermon in stead of a diatribe against tho whole! pickle family? While it Ib evident to every thoughtful person that largo quantities of ncrld nnd Indigestible chemlcnl constituents, as Inost of the trado products nrc composed f, cannot be taken Into tho stomach Without producing und acldulnted, irri tated u abnormal condition of tho physical system in which tho mental nt Jltudo and hnblts of thought and ex pression partake, there nrc pickles nnd pickles, relishes nnd relishes. Those iade nt homo of the beet fruits and Vegetables, pure fruit vinegars nnd un adulterated spices, are a fur cry from bargain counter catsups made up from pumpkin, colored with red paint to a tomato tint, nnd preserved with chemi cals, or pickles whose "sour" comes from ulphurlc acid, whose color again Is paint or virdlgrls and yplclncm a conglomer- What the NATIONAL BISCUIT COMPANY Has lione and is Doing The National Biscuit Company has brought the science of baking close to the point of perfection, practi cally revolutionizing the baking of biscuit, crackers and wafers. It makes them better than they have ever been made before; it keeps them fresh in moisture proot packages, as they have never been kept before, and all this goodness it guarantees by placing a trade mark in red and white on each end of the package, so that even the toddler peeping eagerly over the counter's edge, may buy as safely as the thoughtful housewife. If every woman in the land could actually know the high quality, the never-ending care, the infinite skill, the absolute cleanliness that is represented by every package bearing this trade mark of the National Biscuit Company, it is certain that there never would be another biscuit, cracker or wafer sold in a common paper bag That this happy consummation may come to pass, the National Biscuit Company will invite the ladies of this city to foin thei. in pleasant entertainment and thus become acquainted in a really delightful way with the most delicious baking in the world Watch for the Announcement NATIONAL BISCUIT COMPANY ate of factory sweepings, grounel cocoa nut and peanut shells, colored Hour and grounel redwood. Home-made pickles, catsup, chills and vinegars are not to ho rated In the same category. Cold cuts and fish, as well as all the pork products, require, n whedc- omc acid accompntilmcnt, and It Is tho good housewives' privilege to sen that they are supplied, In tutting up pickles, avoid ttsltiK Iron, tin, cheap agate or brass kettles, unless the latter are thoroughly scoured with hot vinegar and salt just before, using. A porcelain-lined kettle Is always best, l.'so a wooden spoon In their stirring, and when the pickles are finished put into earthen or glass Jars, but not those with metal tops. When an earthen jar is used, keep a plato and weight like a stone, on top, to keep tho pickle well un der the vinegar. A few bits of horseradish root put In with any pickle helps to keep the strength ot tho vinegar, and prevents mould. Grape leaves are nlso excellent to lay over pickles. Just under the cover. The following recipes are nil from old family cookbooks, treasured, tried and true: MP.B. QIMCK'S CHOWCIIOW, The Ingredients required for this ex cellent pickle are two large, solid heads of cabbage, three cauliflowers, broken Into ftowerettes; thirty medium sized cu cumbers, one-quarter peck small onions, one pint grated horseradish, one-halt celery seed, one-half small cup ground pepper, and the same amount of cinna mon, and tumeric rowder. Cut tho cu cumbers In small slices, nnd chop tho cabbage. Puck cabbage, cauliflower, on cumbers nnd onion In u lnrge stono Jar Have ready In n saucepan some lint milk over night, with a large cup of salt .,,, water, add the mushrooms and cook sprinkled between the layers. In tho ., frw moments. Take out and put Into morning pour oft the brino, and sonk u j.,r wt, iv nttlo salt to season, Cover ihe vegetables In vinegar and water forinv(.v with a cloth. The next morning a d.iy or two. fitrnln again, pour over pri, vinegar to cover the mushrooms and them scalding hot, six quarts of vinegar, mined with the spices, and three pnundii of sugar. Itepent this two mornings. When cold add two boxes of Kronen mus tard, well mixed with one pint of olive oil In fore nettling. MP.S. QPICK'B CHILI SAT'CE. Chop line one dozen ripe tomntoes, four ripe peppers, excluding the seeds, nnd two laige onions. Add two tablespoon-' fills of salt, three cups elder vinegar, two tnblespoonfuls of tugar, the same amount of cinnamon, nnd conk one hour, AUNT MATIY'S COLD TOMATO PICKLE. Scald one-half peck rlpo tomatoes, peol, chop fine nnd drain In n colander for two hours. Put into n large earthen bowl with a quart of vinegar and let it stand while the rest of the pickle Is being prepared. Chop enough onions to make one cupful, one small red pepper, two or threo heads of celery, and ono cup nasturtium seeds. Add to these chopped Ingredients ono cup each of sugar, grnted horseradish, and white mustard seed, one-half cup salt, two tublespoonfiilH black pepper, onn tnblespoonful each cinnamon nnd cloves and one teaspoonful mace. Add the to mato, mix well and can without cooking, AUNT MATIY'S SALAD PICKLE. Peel twelve medlum-Blzed cucumbers MRS. WINSLOW'S SMTMM SYRUP lloosof Motbm forthtlr riny xtars. ., HTTlt DMbaMOl and sllrn thin. Add three mt dium-slzcel onions peelrd and sliced and mix In lay ers with one-half eup of salt sprlnkted between. Let the vegetables stand two hours, then drain and dry. Add three lourtbs pint of vinegar, a large cup of oil. ' ouo-hnlf cup white and black mustard seed mixed, and one tablrsponful of eel- ety seed. This is ready for immedlato use, but Imptoves with standing. ('OPSIN JANE'S ItED CAHHAOE PICKLE. Trim off all defective leaves from somrt fine red cabbage, shave thin nnd place In a large stone jar, allowing a half cup of salt to each small cabbage. Leave In the salt for a day or two, then drain. Pack In Jars, allowing for each cab bage one reel beet sliced and a half eup spices mixed. Cover with scalding hot vinegar, and as soon as cold, seal, to ex clude air. PICKLED Mt'SIIKOOMS (IUtOWN) SALLIES. Take one quart large button mushrooms and wash in vinegar with a piece of flannel. Chop three anchovies fine, nnd add to tho mushrooms with a few blades of maec, n teaspoonful salt, a half tea-jend spoon rnch pepper and ginger, nnd three slices of onion or cloves or garlic. Put in a saucepan with vinegar to cover, nnd simmer until the mushrooms shrink. When cold put Into air tight bottles, pour vinegar over them nnd seal. PICKLED MI'SlHtOOMS (WHITE) MISS CIIAHY'S. Put the mushrooms In equal quantities milk and water, and wlpo with n flannel. om. ovrr them. MI'SIIHOOM CATSt'P, COT'SIN MAK C.ARET'S. lircali firm fresh mushrooms into quar ters nnd put In layers In an earthen J.ir with salt between each layer. Cover and set in a cool place for three days, stirring three times a day with a wooden spoon. At tho end of this time rinse tho mushrooms In cold water, then mash to a pulp and strain through coarse net ting, squeezing out all the Juice, Holt this ten minutes, then measure. Allow to each pint of the liquor a teaspoonful each whole peppers nnd allspice, a blndo of mace, two slices of onion, a bny leaf and a saltspoonfnl of parprlkn, Cook un til thick, strain nnd fill into small bot tles, Bcal tightly. Keep In a cool, dry pluce. As this spoils quickly when open ed, small bottles are nn essential. MISt POST'S "MYSTERY." To one peck green tomatoes, six onions nnd nlno small green peppers chopped fine, Mir In one-hnlf pint salt, nnd let the mixture stand twenty-four hours. Drain, put Into n porcelain kettle with vlnegnr enough to cover, and eook half an hour. Drnlu again, nnd return to tho kettle, Add ono-hulf pint vlnegnr, one pound sugar, two tablcBpoonfuls ground mns tnrd. mixed with ft llttlo vinegar, ono teaspoonful each ground allspice, clnniv nion and cloves, nnd one-half pint grated horse radish. Put up In glass cans. MIBS HOnEUTSON'S MIXED IMCKLEB This Is one of the most attractive look ing pickles and tastes ns well as as It Iqpks. To make It use loo or more tiny cucumbers, ono quart tender green string beans, one quart small white hulgen onions, on medium-sized cauliflower broken Into flowerets, and the rind of a half watermelon (small). A quart of small mnrtlnnes may bo added if ile.slred. Cut the martlnoes in halves, scald and peel tho onions, cut tint melon rind in small cub. s, and cut the larger oucum- Iters lengthwise into quarters. Put tho pickles Into a l.nge earthen Jar or tight wooden vessel anil pour over them a mine strong enough to lloat an egg. Put a large earthen plato ovi r them with si clean stone or brick to hold tho vogo- tables under the biine and leave them three days undisturbed. Remove, from the brine, throw into cold water and wash well to remove the slimy feeling left by tho salt. Put over the Hie with morn water to cover and cook three or four minutes, then drain and pack in a stono j.ir or tlrkin. Put Into a porcelain lined kettle two quints good fiult vinegar, a lump of alum (an ounce), a cup ot brown sugar or more if jucfeired quite sweet, and live rents worth mixed spices (about five t.-iblespoonfuls), taking care to havo plenty of the tiny red peppers that add ti the attractiveness or the finished product, Poll ten minutes, then pour Immediately over the pickles and set away In a cool place for three or four days. At tho of that time put Into glass, dividing tin spices evenly among them, nnd add- lug to each jnr two or three pieces ot horse radish root; then seal. DILL PICKLES. These are the enset of all pickles to do up, nnd are much liked by those of Dutch or Oermnn extraction. I'se for thesi pickles cucumbers fiom six to eight Inches In length. Wash and wipe careful ly. Add two pounds coarse salt to three gallons of water, boil and skim, replacing the water that evaporates so as to keep the same quantity. Lay the cueumbeis In a big stone Jar or keg without a head, placing one small All lean red pepper, i big bunch of dill seed on the stalk and a aver of grape leaves between each layer. Proceed in this way until nil the cucum bers arc used, then spicad over the tori more dill and a layer of c.ibbago leaves. Cover with a plate and heavy stone and leave for two or tlnce weeks, white a inlet fermentation takes place. At th'i end of that time the pickles are dono nnd should bo transparent with a fine amber color and n grateful sub-acid flavor. EMMA DDPAOCIC TELIOUU. good bread is one made WISE KING FLOUR Kir not like other kinds; i flour nuae oy.tne most f country; It must; necessarily .Youwill havebetteriand whiter , bread if you'use it.' Wise housekeepers use Wise l.klng Flour. Your. grocer. sells it. flMnlMtyraa Mirty fry BICU fcBUL. AfCOb PRISON HEARING Contractor Mann Thinks Sups. Ookes Knew Little about the Shops. . TRIED TO GET INTERVIEW (Jakes nnd Ilnrpln Would Not 1M Ills Friend Talk with Mnry lingers J. (J. Onkes, Ilrnthcr of the Super intendent. Testifies Com lets Old a l.lltle Work Outside. Windsor, Sept. IS. There was a short hearing before (Jeneral Williams and Mr. llrlgham of tho prison Inves tigating1 commlt'on at the warden's office in tho State's Prison this after noon, (lovernor Hell, Attetrnoy-Oeneral Fltts, Judge C. S. Palmer anil (illbcrt A. Davis, counsel lor ex-Superlntendeut Onkes, and Eurlght i Uuck, counsel for E. II. Ilnrpln were present. The only witnesses e'alled were) Arthur E. Mann, who has the contract for the employ ment of the convict labor under tho linn name of A. E. Mann Sr Co., nnel John S. Onkes, brother ot ex-Superintendent Oakes, .Mr. Mann, who lives In Windsor about eight months in the year, testi fied that he had had a contract for the convict labor since HUH. Tho present e'nntract expires next May. lie pays "' cents (ter man for tho work and has certain power, lights and heat furnish, eel him. lie described his relations with Superintendent Oakes, Warden Ilnrpln anil the directors saying that tho war- from Wise King Flour 1 it isaspring wheat skilled miners in tne be a cerfectTfloui .' fMra r., M den visited the inside shop about every day while Superintendent Oakes would not go into tho shop more than threo or four times a yenr to the wtlness's knowledge. Mr. Mann said he thought the superintendent ought to visit the shop oftcner than ho did to keep In touch with affairs. He himself was In about every day that ho was In town. He also told of his uiiM-.rresf.ful efrnts to meet th" dlreelors at virion times thtnugh Mr. Oakes to urge some small repairs nnd at one fme to put ekurlc lights In th upper Hoot of the inside shop and nothing resulted fioin hi. ef forts, lie described an Interview with the rcslden. director when he asked pcimlssirn to build some stalls on the outside of the shop for the benefit of the female employes and n told that it was In iK ssible to allow it to le ,1' ne. TI.e fact was brought out by the com missioners that time were no lire es cape on the three story building u-ed by him. built upon land op-d by the State. He said that the dlse ipllne of the prison was good nnd he gave the ciedlt to Mr. Ilnrpln. Ho wrote a letter to flovemor liell January 10, W', recommending the ap- ' .olntni"iit of Mr. Ilnrpln a stip.vinifMi- dent should Mr. Oakes resign lie did rot say anvthlni; to the director about the appointment. Y itne did not koow of any grart nor how the Institution v.,s run by the superintendent exc pt n" lie observed the nfl.ilrs of the ItHdc shop us above stated. lie created a mild sen-itlon when he sale! tb.it ho had ucd his influence with . Mr. Ilnrpln nnd Mr. O.iUes to get an m- tervlmv for a friend t.r .iK a Loslnn re , porter, with Mary Hog. is nud Ind failed. He said he had nothing to do about getting I u local teporter In for the si. me papct and did not know Ml-s natcheleler. Ho never heard of her until after the Inter . view wa published. I Mr. Mann said the trusty convicts were given more Utterly thnn they ought to have, John O. Oakes, who worked under Superintendent O.itte In 11 for a few months and under hH In other from J sm to 1001, described ills duties In de tail while an employe of this Institu tion and told of Ills packing vegetables for his brother In a trunk to take to .Lake Suiianeo several times. He did not know ot any chickens or meat being taken over there. He had picked n few ears of corn n few times from the State grounds but that was all. Hp had used his brother's mileage to travel on. Tie suppose,! this was kept In a drawer with the State mileages. Some of the convicts had hoed out some cnbliages in his own yard two or threo times and ho hud known of convicts working nt Mr. Harpln's and no account mnde of It. lie had a raise In July from $25 to $30 per month in lMiii becanso he thought ho was worth more nnd he hnd more responsibility than tho other guards. This was procured by asking tho superintendent. Mr. Oakes denied the story of undue In- timncy with n female employe as testified to by an ex-guard at tho hearing In Hos Ion. He snld that as a member of th firm of Deano & Onkes he hnd sold sup plies to the Stale prison nnd had got no better prices thnn were inrged local liv erymen, who bought grain, etc, In eiunntllles. In Mr. Onkes'i opuilon 1h cost of carrying on the farm with convlot labor would be about the samo at with free hired labor. Attorney Oencrnl Tills announced that he would go to llurllngton lo-metrrow night to asslit in toe Williams murder trial on Wednesday nnd did not know when the Investigation would be resumed. D, A. R. ANNUAL MEETING Will He Held In Montpeller October 3 The Programme Nearly Com pleled. Montpeller, Sept. 1"'. Arrangements ora practically completed tor the annual meet ing of the State Chapter, Daughters of the Ami rlean P.evolutloti, which. Is to bo held at Montpillcr on Tiiesd.iy, October .i, the day befoie the centennial celebra tion. Mrs. V. S. Flrnnnhan of St. Albans, Slate regent, will pieslile. Morning nnJ afternoon sessions will bn held In tho Wood att gallery. The address etf wel come nt the tlrst session will be given by Mrs. A. O. Cummins, regent of Marquis de Lafayette Chapter of thl city. Knporti of chapters, ele-ellon of ntllcers and rou tine business will occupy the morning session. The programme for the afternoon ses. slon Is not yet complete, but it will be of an unusually Interesting character. It Is expected most of the delegates will nt tend the centennial ball In the evening nnd remain over Weelnesday to enjoy the cele Illation. All daughters who come as dele, gates and are unattended by their hua band will be entertained by the local chapter. Impossible to foresee nil nccldcnt. Not Impossible to be prepared for It. Dr. Thomas' Eclcctrlc Oil. Monarch over pain. II1W LONO SHOCLP MAN LIVE? Against cold, heat, and famlno the corpuscle all' powerless, but they Inter 'cno for tin ptntp-tlem of the organism ill the inse 'illke of a rnror scritrn or a umlte etf apoplexy. They alo strusglo nr.i. Inst the microbes of putrefaction. When tle human body 1 Invadi'd by melt lethal microbes, the phagorylea nu ll to Its defcrce. aud, In so far as lira in their capacity, they not only kill, but swallow nnd ellcevt, the hostile germs. This ua.tfnr--' Is taking rl.ire mcessantly in the pire's of the (.kin and of Hie diges tive tuh In the npengy walls of tho mouth and nostrils and throat and lunga -wherever, Indeeel, the nttarKIng mlc lobes seek to tind nn entrance. Fur onc that we are pre tccted bv spoon-1 1mm istereil medicine we are protected a thous.iiiel tli ics by the power of nn in numerable 'irmy of mlrron-oplc body guards. Professor Mrtehnlkoff'H latest icsenrches have shown that It should bo possible o to nvall ourselves of our knowledge) of the struggle betweea mic robes and phagocytes ns to bo ablo to arm the bodr for a great length of tlma against olel nge Itself, lie behecs that man docs not now live the natural Hpatt of life, but thnt the seore of years now allotted to the Mage of "middle nge" sheaild and will be r.t no rttstnnt elay ex tended to thras or four score years. Har per's Weekly, rEKSONAL. Miss Krederlca 'ebl.'r inarm t llnlph PullUer will take place on Satur day, October II, at Shellmrne Farms, thei Vermont country plnco of Iut patents, Dr. Mrs. H, Brw.ml Webb. Siow Yotk Trlbun- Two million Americans snr the torturing pangs of dyspensla. No need to. Hurdock Ulood Hitters cures. At any drug store-