Newspapers / The Progressive Farmer (Raleigh, … / Oct. 27, 1887, edition 1 / Page 5
Part of The Progressive Farmer (Raleigh, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
THE 1887. someb6dy-s darling. Into a ward of the whitewashed walls,' Where the dead and dying lay Wounded by bayonets, shells and balls, Somebody's darling was borne one day. Somebody's darling so young and so brave Wearing yet on his pale, sweet face, Soon to be hid by the dust of the grave, The lingering light of his boyhood grace. Matted and damp are the curies of gold Kissing the snow of that fair younjz brow, pale are the lips, of delicate mould Somebody's darling is dying now. Back from his beautiful blue-veined brow Brush all the wandering waves of gold; Cross his hands on his bosom now. Somebody's darling is stiff and cold. Kiss him once for somebody's sake, Murmur a prayer soft and low; One bright curl from its fair mates take T.iey were somebody's pride, you know. Somebody's hand had rested there; Was it a mother's soft and white ? And have the lips of a sister fair Been baptized in the wave of light ? God knows best. lie was somebody's love, Somebody's heart enshrined him there; Somebody wafted his name above, Night and noon, on the wings of prayer. Somebody wept when he marched away. Looking so handsome, brave and grand, Somebody's kiss on his forehead lay. Somebody j,clung to his parting hand. Somebody's waiting and watching for him, Yearning to hold him again to their heart, And there he lies, with his blue eyes dim, And the smiling, child-like lips apart. Tendeil bury the fair young dead, Pausing to drop on his grave a tear; Carve on the wooden slab at his head, "Somebody's darling slumbers here. RAW TOMATOES. Skin the tomatoes by putting them in scalding water for a minute, allow to cool, cut into slices and squeeze a good lemon over them. FRIED CAKE. Two eggs, two cups of sugar, six taplespoonfuls of melted Jard, three teaspoonfuls of baking powder, one and a half cups of milk. STEWED POTATOES. Tare and cut into lengthwise strips, cover with boiling water, and stew twenty minutes. Turn off nearly all the water, put in a cupful cold milk with salt. FRIED CHICKEN. Cut up the chicken and salt and dip in flour; have a dripping pan with plenty of boiling lard into which lay the chicken; put in a well-heated oven, frv brown on both sides. WILD GRAPE JELLY. Boil and strain the grapes; to one pint of juice allow three -fourths of a pound of sugar; boil the juice about twenty minutes, heat the sugar and add the juice, boil five minutes and pat in tumblers. ROASTED QUAILS. riuck, draw and singe them; wrap them in vine leaves and slices of bacon, wrap in buttered paper; if the paper burns put on more, roast them until well browned, and serve them on pieces of toasted bread. BREAD FRITTERS. Cut thin, round slices of bread, but ter teem very lightly, spread with jam and stick together in pairs. Fry in boiling lard, after dipping in a batter of one egg, one pint of milk, a pinch of salt and flour enough to make a pancake batter. MOCK MINCE MEAT. One and one-half cups powdered crackers, one cup eaoh molasses, chopped raisins and vinegar, two cups sugar, one-half cup warm water; same of melted butfer, one cup currants if desired, one teaspoon each of cloves, cinnamon and nutmeg. PEACH PIE. Line a deep pie plate with good, but not richpaste. Fill with pared peaches, stoned and cut in halves. Sweeten well, and if the peaches are not soft add a little water. Cover with rich paste and bake. This is a delicious pie if eaten on the day it is booked. SUET PUDDING. Chop fine three ounces of beef suet, same quantity of bread ciumbs, small pint of flour, pinch of salt. Mix well, then add one teacup of preserves and enough water to make it soft; then put in a floured bag and boil three hours. Any fruit can be used instead of preserves if preferred. POTATO SALAD. One quart of small potatoes, two tablespoonfuls chopped onions, two of chopped parsley, four of beets and enough of any of the salad dressings r clear vinegar to make it slightly moist; to the latter, if used, add a lit tle melted butter. Keep in a cool place until ready to serve. COTTAGE CAKE. Three-fourths of a cup of butter, one cup of white sugar, one and one half cuns of flour, four esrers fvolks and whites beaten separately), one tablespoonf ul of sweet milk, one and one-half teaspoonfuls of baking powder,-a little salt; flavore with lemon. Rub the baking powder into the flour. ICE CREAM CAKE. One cup of sugar, two eggs, one-half cup of sweet milk, 1 1-2 cups of fiour, piece of butter the size of an egg, three teaspoonfuls of baking powder. Cream for cake : One-half cup of sweet milk, three teaspoonfuls of powdered sugar one teaspoonful of corn starch, boil until thick; flavor with vanilla. LEMON PIE. One teacup of boiling water, two ta blespoonfuls of corn starch, cooking until a thick paste. Add one cup of sugar, piece of butter the size of an egg, and set to cool. Stir together the yolks of two eggs and the grated rind and juice of one lemon. Mix all together; bake quickly. Frost when done. GRAHAM BISCUIT. Three cups of graham flour, one cup of wheat flour, two large teaspoons of baking powder well mixed with the flour, rub in two large tablespoons of butter, a little salt, half a cup of sugar, one beaten egg, and enough sweet milk (cold) to make a soft dough, roll out, cut with biscuit cutter and bake imme diately. FRICASSEE OF EGGS. Take some hard-boiled eggs, cut them into quarters, yolks and whites. Heat some gravy seasoned with shred lemon peel, parsley, thyme and grated nutmeg. Put in the eggs together with a piece of butter rolled in flour; shake it gently over the fire till prop erly thickened ; garnish with yolks of hard-boiled eggs, chopped small. APPLE MERINGUE. Prepare six large tart apples for sauce. While hot put in a piece of butter the size of an egg. When cold, add a cup of fide cracker crumbs, the yolks of three eggs well beaten, a cup of sweet milk or cream, a little salt, nutmeg and sugar to taste. Bake in a large plate with an undercrust of rich paste and a rim of puff paste. When done, take the whites of the eggs, half a teacup of white sugar and a few drops of essence of lemon; beat to a stiff froth, pour over and put back into the oven to brown lightly. HINTS TO HOUSEKEEPERS. Warm borax water is excellent for removing dandruff. Never put the sweepings of the room into the waste-paper basket. For children there is nothing better than saffron tea for teething and fever. When sponge cake becomes drp it is nice to cut in thin slices and toast. A cup of hot water drunk before meals will prevent nausea and dyspep sia. A pint of mustard seed added to a barrel of cider will keep the liquid sweet for an indefinite time. Equal parts of ammonia and turpen tine will take paint out of clothing, no matter how dry or hard it may be. Saturate the spot two or three times, then wash out in soap suds Peach stains may be removed by putting the article in boiling water be fore washing it. Once the suds have touched them the stains are set and cannot afterwards be removed. In case of a cut, smoke the wound with burned red flannel on which has been placed a small quantity of sugar, then tie up, after sprinkling with sul phur, and it will heal immediately. To clean bottles, put into them some kernels of corn and a taklespoonful of ashes; half fill them with water and after a vigorous shaking and rinsing you will find the bottles as good as new. To cure warts take an Irish potato and cut a piece off the end and rub on the wart two or three times a day, cut ting a slice from the potato each time used. Very often one potato is suffi cient for the cure. To set the black in home-colored woolen goods so it will not smut, soak the colored goods of wool over night in sweet milk, ring it out and dry, then rinse well through water, and the color will be as fast as it can be. Candied fruit should always be kept in the dark to preserve its rich color and flavor. Tomatoes will often spoil in glass jars, becoming thin and watery simply from the action of the light, and preserves thus lose much of their richness and flavor. Try keeping all fruit in a covered chest or trunk down cellar, if you have no enclose cup-board there. A nice accessory to a closet without drawers, suitable for laying in a nice aress, is to make one or more bags to cover over a nice dress, and thus pro tect it from dust. These bags are made longer than the dress skirt and button up and hung up by loops. To clean black dress goods, take an old black kid glove, cut into small pieces and let stand over night in a pint of soft water. In the morning add as much more warm water as will be needed, also a few drops of ammo nia. Have .the goods well brushed, then with a sponge wet them on the right side with the water and rub quite hard ; smooth with the hand and hang out of doors in the shade; when nearly dry iron on the wrong side. v. USEFUL TEACHINGS. 7 CO At no time within our recolletion have the leading periodicals religious, agricultural, scientific and miscella neous given so much space and so strong expression concerning the im portance of teaching the hand as well as the head, or the one through the other. One of the leading St Loriis papers believes that "The next development in educa tional lines will be in toe field of direct ing youths to the practical study of mechanical pursuits." A jprevalent fallacy, cherished by fond parents who make sacrifices to send their children to classical colleges, and by pupils themselves, is referred to by The Popular Science Monthly, as follows : "The common people are elegantly assured that they will be supremely blessed in some mysterious and unspeci fied manner by the presence of educa ted -i. e., college-bred men among them, while at the same time it ap pears that the educated man will have a very nice and agreeable job in taking care of the public." The same magazing objects to waste of school time with books, to the ex clusion of " study of things," as a sur vival of old error, and adds: " The real aim of school education should be to create a desire to con tinue in after life the pursuit of the knowledge and the skill acquired in school. In other words the school should be made, as far as possible, a preparation for the whole work of life, and should naturally lead up to it. The endeavor of all educators should be to establish such a relation between school instruction and the occupations of life as to prevent any break of con tinuity in passing from one to the other. The methods by which we gain information and experience in the busv world should be identical with those adopted in schools." One of the most experienced and successful educators of the country, in urging the " absolute necessity" of industrial training in the schools makes illustrative use of the country chil dren's well known superior equipment for " hand mess," a most valuable facil ity that must stand to the credit of rural life. " Experience proves and instances could be cited from every place where industrial training has been underta ken that boys who do physical work a part of the time do better brain work the remainder of the day. What are schools for ? They are meant to edu cate vouths for citizenship, vet now we neglect entirely to drill the hands. Hands and head belong to the same boy, and he must get his living by their use. The lads who used to fre quent our old academies in Winter and work on the farm in Summer made capital men, We have got to command something like the same con ditions now, if we desire to produce like results and the movement is un der way." Mr. J. W. Warr brings to the discussion of the subject the pic turesque individuality characteristic of his " Western Plowman." Shall the boys be crammed or developed; educa ted for utility, ornaments, or useless ness; their minds strengthened by ju dicious training, or lumbered with knowledge that can .never be utilized? These are the questions that must be answered. The lavish expenditure for public education is not producing a proper return. When the boy leaves school he is in many instances, no bet ter fitted for bread wanning than the boy who has not been in school at all. He is unable to use his hands under tha direction of his brain in a way that will be profitable. Our educational system must undergo a radical change, the useful must be substituted for the ornamental, the real for the unreal; and above all, our boys must be taught how to use their hands as well as their heads, and that manual labor is as honorable as any other occupation. RICHMOND & DANVmCE R. R. PIEDMONT AIR-LINE ROUTE. Condensed Schedule In Effect Sept. 4th, 1887. Trains Run by 75 Meridian Timk. TRAINS GOING SOUTH. Sept. 4th, 1887. No. 50, No. 52, Daily. Daily. Leave New York. . . 12 15 a ra 4 30 p m Leave Philadelphia. 7 20am 6 57pm Leave Baltimore. .. 945am 9 42pm Leave Washington. 11 24 a m 11 00 p ro Leave Charl'tsville. 3 35pm 3 00am Leave Lynchburg. . 550pm 5 20 am Leave Richmond... . 3 10pm 2 30am Leave Burkeville. .. 517pm 423am Leave Keysville. . .. 5 57 pm 505am Leave Drake's Br'ch 6 12 p m 5 21am Leave Danville. .... 8 50 p m 8 05 a m Leave Greensboro. . 10 44 p m 9 48 a m Leave Goldsboro. . . 8 30 p m 8 10 p m Leave Raleigh 5 50 pm flOOam Leave Durham 6 52 p m 2 37 a m Arrive Chapel Hill,. S 15 p m : . . . Arrive Hillsboro... . 7 25pm 3 32 am Arrive Salem.. t7 20 p m 6 30 ami Arrive High Point.. 11 16 p m 10 16 a m Arrive Salisbury.... 12 37 a m 11 23 a m Arrive Statesville. . . 777777777777 12 81 p m Arrive A sheville 5 38pm Arrive Hot Springs 735pm Leave Concord. . . . 1 26 am 12 01 p m Leave Charlotte 2 25am 100pm Leave Spartanburg. 5 ,28 a m 3 34 p m Leave Greenville. . . 6 43 a m 4 48 p m Arrive at Atlanta. . . 1 20pm 10 40 p m Daily. TRAINS GOING NORTH. Sth NDany-; Saily' Leave Atlanta 7 00 p m 8 40am Arrive Greenville. . . 1 01 a m 2 34 p m Arrive Spartanburg. 2 13 am 3 46pm Arrive Charlotte. ... 5 05 am 6 25pm Arrive Concord . . . 6 00 a ml 7 25 p m Arrive Salisbury. ... 6 44 a m 802pm Arrive High Point. 7 57 a m 9 11 p m Arrive Greensboro. . 8 28 a m 9 40 pm Arrive Salem. 77) "rF40alnJTl2 34 a m Arrive Hillsboro. ... 12 06 p m f2 44 a m Arrive Durham 12 45.p m f4 05 a m Arrive Chapel Hill. f8 15 p m Arrive Raleigh 2 10 p ro f6 35 m Arrive Goldsboro. . . 4 33 p mj fll 45 a m Arrive Danville.... 10 10am 1129pm Arrive Drake's Br'ch 12 44 p m 2 44 a m Arrive Keysville. ... 1 00 pm. 3 03 a m Arrive Burkeville. .. 140 pm 355am Arrive Richmond. . . 3 45 p m 6 15am Arrive Lynchburg.. 115 pm 2 00am Arrive Charl'tt sville 3 40 p m 4 10am Arrive Washington. 8 23pm 810am Arrive Baltimore. . . 11 25 p m 10 03 a m Arrive Philadelphia 3 00 a ro 1235pm Arrive New York. . 620am 3 20pm t Daily except Sunday. SLEEPING-CAR SERVICE. On trains 50 and 51, Pullman Buffet Sleeper between Atlanta and New York. On Trains 52 and 53, Pullman Buffet Sleeper between Washington and Montgomeiy, Wash ington and Augusta. Pullman Sleeper between Richmond and Greensboro. Pullman Sleeper between Greensboro and Raleigh. Pullman Parlor Car between Salisbury and Knoxville. Through tickets on sale at principal stations to all points. For rates and information apply to any agent of the company, or to SOL. HAAS, JAS. L. TAYLOR, . Traffic Manager, Gen. Pass. Agent, J. S POTTS, Div. Pass. Ag't. Richmond, Va. W A. TURK, iv. Pass. Ag't, Raleigh, N. C. GLORIOUS PROSPECT FOR Magnificent Crops! THE FARMERS ARE HAPPY AND - We are Glad of It! Their prosperity is the prosperity of the mer chant. The terrible ordeal of hard times the severest ever known in their history will not be forgotten, nor will it fail to teach a most valu able lesson. One of the lessons is, lhat goods should be bought where they can be had cheapest. THE BOSS INSTALLMENT HOUSE, At 218, South Wilmington St., Raleigh, N. C, keeps on hand .A, Splendid Stock Of ail kinds of Furniture, Clocks, Pictures, &c, and all we ask is that onr friends, when they come to the city, shall call and look through our stock. It will cost you nothing, and we are always glad to show our goods. We have opened this House to sell goods, and we are going to do it, if if low prices andfair dealing can avail anything. Look for the RED SIGN, on Wilmington St., near Market Place. A. Gk Rhodes & Co. jur71y WANTED! Canvassers, male and female, for The Home Library Association. Work pleas ant, profitable and popular, because so easily shown that membership in this As sociation may not only cost nothing, but save money. Apply to H. W. Reinhart, Gen. Ag't, ap21tf Raleigh, N. C. VOCAL MUSIC ! A School for preparing Ladies and Gentlemen in the art of teaching and conducting Singing School, Sabbath School and Congregational Music. Six weeks of diligent study will enable one to enter upon this good . work. - First session from Nov. 1, '1887, to Dec. 15, 1887. Second session from Jan. 2,.1888, to Feb. 15, 1888. Entire expense per session, $60, including tuition, board and room in best private families. Instruction on Guitar $10 extra. Use of text txolts free. - Correspondence solicited. Address - C. L. WILSON, . sepl56t Raleigh, N. C. TO THE PUBLIC! Associating ourselves as Whiting Bros. to,'engage in the clothing business, we have purchased the en tire 6tock and good will of R. B. Andrews & Co., and as their successors will continue the business at the old stand. Our constant aim and endeavor.will be to supply the wants of the public for clothing in all its branches at popular prices. Thanking the public for the liberal patronage of the past we hope to merit a continuance of the same in the future. Respectfully, . S.W. WHITING, C. G. WHITING. OUR PALL STOCK 1 Is arriving daily and we are now prepared to supply your wants. OUR CUSTOM DEPARTMENT Is ready for inspection, as we have received the latest fall styles of samples. WHITING BROS. Successors to R. B. ANDREWS & CO. CLOTHIERS and HATTERS, RALEIGH, 1ST. C- RYTTENBERG BROS. Trade Palace! GRAY BLOCK, WINSTON, N. O. NO TIME LIKE THE PRESENT TO SECURE Unparalleled Bargains. The people are overwhelmed at the vast array of inducements we offer, and our willingness to give .full value for every dollar spent with us, secures the ravor and confidence or our patrons, and fixes be yond all question our cJaim to the distinction of Leaders In Our Line! Strongly protesting against the common practice of trickery and deception, the low prices we name for first class articles, strike with terror all competition. We know the wants of all classes. We supply them in the most satisfactory manner. We are the recognized authority on Fashion and OUR IMMENSE STOCK THIS SEASON, EMBRACING EV ERYTHING NEW AND ELEGANT, maintains our reputation. We ask you to lookat uie complete line or Fashionable Fabrics! that are burdening our shelves and counters. Com- Sare our prices with any house in the city, and we o not fear the result. We show all of the LATEST STYLE WRAPSi. at inarveloiislv low figures. Full line of NOTIONS AND MILLINERY! And with a first-class Milliner and Dress Maker in the house, we flatter ourselves that we are able to meet the wants of all. Make your headquarters at The Trade Palace, When you visit Winston: and save money on al your purchases. Very respectfully, RYTTENBERG BROS. TO SCHOOLS. IN ORDER TO MEET THE GKOW ing demand for specialties in the print ing of Programmes, Invitations, Catalogues, Etc. for the Schools of North Carolina, we have recently purchased a large lot of fresn, new type, and a beautiful line of PAPERS, CARDS, ETC. and respectfully solicit your patronage for anything you may need in the print ing line. . For a number of years we havo done the printing of the leading Colleges and Schools of the State and their continued patronage is the best evidence we could offer of their satisfaction. Very respectfully, EDWARDS, BROUGHTON & CO., Printers and Binders, RALEIGH, N. C. J. W.WATSON PHOTOGRAPHER, RALEIG-H,N.C, Is prepared to make Photographs Portraits in CrayonTlndia Ink, Water Colors, Oil, fcc. All executed in the highest excellence of the Art. For particulars call at No. 181, Fayetteville Street. junSOly. i 1 OO rf
The Progressive Farmer (Raleigh, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Oct. 27, 1887, edition 1
5
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75