{ title: 'The Suffolk County news. (Sayville, N.Y.) 1888-current, October 15, 1926, Page 15, Image 15', download_links: [ { link: 'http://www.loc.gov/rss/ndnp/ndnp.xml', label: 'application/rss+xml', meta: 'News about NYS Historic Newspapers - RSS Feed', }, { link: '/lccn/sn84031477/1926-10-15/ed-1/seq-15/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn84031477/1926-10-15/ed-1/seq-15.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn84031477/1926-10-15/ed-1/seq-15/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn84031477/1926-10-15/ed-1/seq-15/ocr.txt', label: 'text/plain', meta: '', }, ] }
Image provided by: Suffolk Cooperative Library System
Fruit Responds Readily to Ac tion of Brine. i< Prepared by the Un!ii>t1 suites Department r or Asrrlcultur c.) : Tomatoes which develop late In the season are often preve nted liy frost from matur ing. It is not necessary, howe v er , to lose them entirely as they can be uti lized lu a number of ways . Where a lar ge crop must be handled hurr iedly. It la s o me ti mes convenien t to brine them. Green totnatoes , when put In a wea k brine for a few weeks have a ver y agreeable flavor , and can lie eaten when taken direct ly from the br ine. It Is believed by the United S tates Department of Agriculture that tills offers a ver y satisfactory method of preparation for Immediate use. A weak br ine is made by adding one- half pound of suit to nine pints of water. A stron g brine la desirable for pre- servin g green tomatoes when It Is necessar y to keep them for any length of time. It has been found these fruits re- s pond very readily to the action of brine . A 40 per cent brine , made b y dissolvin g one pound of salt In nine pints of water, Is the most satisfactory st ren gth to use for green tomatoes . As the brine must be maintained fit the same stren gth throughout the entire process of curin g, nnd as juices which dilute the brine are drawn out of all products . It Is necessary to add salt from time to time. A sallnometer , which Is a simple Inex pensive piece of apparatus , Is the best means of de- terminin g when the brine Is of the re quired strength. Its use la recom- mended wherever , possible , especially If any onantlty I* being handled. U tck- liitt n Hiillnometer , n si mple .household teat for n 40 per cent brine ' Is to drop s fresh egg In It. The egg should* ba rely Mont, being almost submerged. A keg or n stone Jar U satisfactor y for brining. Kegs mast b* well washefj with hot water , and soaked overnight with fresh water to be tare thsr *f* watertight, hound board covers coat- ed with hot paraffin are used to keep the vegetab le submer ged In the brine , ('lenn bricks nra used ns weights , An- other large round wood cover over the top of each keg Is necessary to keep out t he dust. At frequent Intervals It Is necessar y to remove, with n large wooden spoon, the scum which forma on th«V surfac *. This contains wild yeast , molds isnrt various organisms. Covers ' nnrt weights should he washed and the strength * 1 of tlm brine tested whenever the scum Is being enred for. The salt Is removed from tbe brined tomatoes by sonkln g them In fresh water , - They can then be made Into sweat, sour or. mixed pickles, insp ection Mark Harmless -People often ' wonder whether tha purp le men . (.Inspectio n mark Is harm- ful. Th* piirjiU d»e arid all oHjsr In- grsdtent * of tha marking Raid as ap- plied to moat* Jijjr the federal meat inspection service are entirel y harnv taM [ add nmy be stiten with I mpunity. Oreems Males, With Vaemun Ulipt. A . tt riUUswb , Thi rd FlelU . sm Ulary, Tort Benjamin Harrison , hag lOTMtWI a v«onom cleaner which doM t M WBta oi momlmr the arssi hortaa M« *«iil**v Tht roscalne ls swisttiiot- M *rt *r>* j«n*r*l fashion ot imm t yunen ^ vti m wtsin Usivrss ts- sMaU> v «4fttt« 4 to ejoanln l «aW»w M^&ot^s . iywiuij^ • *>W& M l^^l^.wfli); whjoh tt« Wcka K|ffi ^mi) f#:l)la ^ a *MslM Mft ^ H«jj»1awww^ KflMaalssWfla *™ T. M PHaaT Ks^Wil' - f m vUSBsm^K.^OiiJllmrt 'JNiNlmmtX&xtXlftti ¦¦-¦ ¦¦ — i — — WAY T O PRESER V E GREEN TOMATOES Ma tter of Wet or Dry Stuf - f ing Is Problem. (Prepared by the United States Department or Agriculture.) Select a plump young chicken weig hing frrmi 4 to 5 pounds for bilk- in g . If you need a larger chicken It would he bet ter to get a capon or to buy two weighin g H or 3% pounds each . T here shou l d b e p l en ty of meat on the breast and thighs. T he end o f the breas tbone should be pliable and the sk in beneath the wings should break eas ily. A ynvmg bird wttl hav e few hairs but a good many pin feath- ers. The feet am soft. Singe Ihe h airs , if ( hero me nny, remove the pin feathers nnil wash thoroughly. Rub i he o u ts ide of t he chic k en over with butter, milt ami pepper , nnd p re- pare a stuffing. Th e mat t er of we t or dr y stufllng Is one of universal con- troversy. The Uni ted States Depart- ment of A griculture recommends one that is dr y nnd Is made as follows : Pull out the cen ter of a loaf of stule bread and rub be tween the fingers till the crumbs are even la texture. A quart of crumbs will be ' about enou gh for a four-pound chicken. Melt four tablos poonful B of butter In a pan and cook In It a table spoonfnl of minced onion till tender but not fried. Mix the melted butter and onion with the bread crumbs , add about a tables poon- fnl of salt , accordin g to taste, and a little black pepper. Add half a tea- spoonful of poultry seasoning or nixed ssge and thyme If you like It. Here ' s another good stuffing for those who like the wot kind : Th ree cupful* of finely broken stale bread , one tea- spoonful of salt , one-fourth teaspoon- fnl of pepper , one-halt teaspoonfol ground sage and thyme (more sags than thyms) , one- and one-half tea- spoonfuls of baking powder , four ts- blespoonfuls ot batt er , one tablespoon- faX rolnced onion, two stalks of celery, chopped small, one-fourth cup of boil- ing 'water. Cook the celery and onion In butter Ave minutes. Mix with the bread, bakin g powder , seasonings , and hot water , and All the cavity In ths chicken, putting a part In the space formerly occupied by the crop. Saw up the cavities and start the chicken In a hot oven with a temperature of 400 degrees Fahrenheit , with a cup- ful of hot water to keep It from dry- ing out. Reduce the temperature na the chicken begin* to brown. Baste frequentl y. Huho from an hour to an hour and a half If the chicken Is ten- der. The giblets nro put through the food chopper snd simmered In another pan while the chicken Is baking. The liquor used to baste tho chicken should be added to the giblets In making the gravy. Jtetf Sediment in Water The red sediment in some welt waters consists ol oxide of Iron which was held In solution by carbon di- oxide lu the form of ferrous bicar- bonate. When tlin water Is boiled or allowed to stand , ths carbon dioxide escape* In ths form of a gas and t|w Iron oxide, commonly called Iron rust , Is precipitated. -It gives the water in unpalatabl e appearance but Is , not ba sinful. Tuts Firm Causes H lMtefq.U ' cHt wire* hung ovet nulls and , o||* w its thrown into a corner ar* tw» <>f *njf thi ngs which give the news- papers , - stories about \flros of unknown eJH*\S»>; v;. ' ¦ ' . \ -i v ¦ .' - . . \ ' ¦ ' . . t «¦ i i» K ill i ¦ > Wing Spread Variss ; The . sbtfsd of an Albatross ' wi ngs Is t€imw& i $ l0*Jw i P ** : *f ^ -^^ bSlsy^^ tS ' dT ' ' STUFFED C HI C KEN BAKED V ERY G OO D : ¦ ¦¦ ¦ . -.. . - • ¦ • V ¦ - . . • ¦ : ,... : J. . Find s Lif e a Mystery ¦ Sir Oliver Lodge , at a recent lecture at Christ church , London , g ave h i s latest views of life. He said it Is quite as mysterious as the life be- yond the grave. It is not a form of ener g y, \It is, ra t her , a guidin g and d irecting principle. It uses energy and It uses matter , but i t does not seem , Itself , t o belon g to the p hys i cal frame of thin gs at all. \ S ir Oliver cited as proof of hla theory that life Is not ener gy the . fact that a seed can give rise to countless generations. He declared : \It Is like the influx of some thing from outside , as I f we were ta pping an- infinite reservoir which can , by p roper arran g ement , be brou ght to Interact with matter for a t ime, and then depart whence It cam e. \ Stud ents in Double Role A comb ina t ion c ho r al and a t hletic Invasion o f Eur ope this summer is planned hy North westerr university. Three hundred s tuden t? anil profes- sors have been mobilized for the tour , leaving New York Ju ly 3 , returning 78 days la t er Dick Howel l , Olympic swimmin g s t ar , will double in bass . C harles Holt , Norwegian pole vau lter . w i l l take h i s bride on the tri p and probably enter some American uni- vers ity on his ret urn. The univer- sit y ' s wor ld-record swimm ing relay w ill enter the 14-mlIe River Seine swim. The group Is being organized In to a chorus under the director of the glee club. A violin and piano soloist wi ll go along. Im She Convinced? \Rastus , does you love me?\ \Mandy you Is one woman I don 't like none other no better than. \ Related En glish Magi strate—Are you relat- ed to th is woman? Witness—Yes , sir; I' m her friend. He Believed Her \Bi lly anil I are engaged. \ \You d o n 't mean it. \ \No , but he thinks I do. \ Anxioum \What ' s on now , dear ? \ \Bagpipes fro m Aberdeen. \ \Will our set stand it? \ O TTO'S — OTTO'S — OTTO'S .~~.~. OTTO'S — OTTO'S — OTTO 'S j <P oj BUTCHER'S DAUGHTER f I F i rst t o Sw i m En g lish Channel \ £ Good meats play important part in developm ent Q • | of remarkable American girl. Good meat will | <\ help to develop your children always. © : ? 3 1 o TELEPHONE S AYVILLE 400 %\ i For the Best Meat and Poultr y I I OTTO'S MARKET ISSiSuS ' s ^ f j OTTO'S — OTTO'S — OTTO'S ~ OTTO'S — OTTO'S — OTTO'S j How Fruit Ripens The Depar tment of Agriculture says that the re are several reasons why all the fruit of a tree does not ripen at the s ame time. In some Instances this will be a characteristic o t certain varieties . The exposure of the sun Is another factor, fr uits which are di- rectly exposed ripening first There Is also some differenc e In* the fruit wher e the fruit is grown In cl uster s. It Is i nteresting to note that the cen- ter ones will ripen In adva nce of the oth ers. This Is because it Is fertilized with noil en before the others _are. Preparing Appl es for Canning. rrapars a Br tn« unltm States Department of Aft-rtculture.) Xo prevent wasting windf all and im- jerfect a pples , and also the varieties hat cannot be successfu lly stored, can hem. They ma y be put up ready for ise as sauce , in pieces suitable for >les , or whole , bo i led In a s i ru p or laked as for serv ing. Gree n apples nake a particularly good sauce , iplced If you like the flavor of nut- peg or cinnamon. Water-Bath Method Favored. • In the latest publication on the sub- j ect , - Farmers ' Bulletin 1407-F , \Can- lin g Fruits nml Vexctnhles at Home , \ lie United Stiites Iiepurtinent of Ag- riculture recomm ends the water-bath nethod for cunn ing apples. I'ie ap- >les s hould be pared and cut Into the izes desired. If the pieces must H and , place them in a mild salt so- u tlon (one-fourth cupful of salt to >ne gallon of water ) to prevent them torn turn ing dark. The y may be >acked direc tly into jars and covered with boil ing hot thin sirup, made b y leatin g together one part sugar and three parts water. Proc ess quart and pint glass Ja rs for 15 , minutes In boil- in g water and Noy 2 and No. 3 tin cans for ten minutes . Apples packed raw shrink In can- n ing so that the containers are not full. Th is can be pr evented If they are boiled for five minutes in the sirup before packing. In this case fill the apples into the Ja rs hot , cover with siru p boilin g hot , and p rocess containers of all sizes for live min- utes in b oiling water . May Also Be Baked. Ap ples may also be baked as for serving, a dding sugar to taste and water If necessa ry. They may be sp iced and colored with cinna mon d rops for special occasions. Pack hot I n the containers , co ver with hot sirup and p roce s s con t a i ners of a il s i zes for five m inutes in boiling water. A pple sauce Is cooked and sweet- ened t o taste , then packed boiling hot and p rocessed I mme d iatel y for Ave m inutes , wha tever size container is used. p ^^^ ii ^R ^ N&AJj i- - AND PO OR APPLEi ¦—ns»m - ' in ' ' I i i . ' i- i n . X a ' f / ^ j) How About Your I / £ FALL HOSIERY |i ? ^^ JP»»5 ^ e nave it f ox men , ladies and •{; X ^ sasassC^-sSS*^ c hildren . It ' s time now to lav |. ? ^ - —^5T^ 2Sg8| ' n your supply. Also ? I gSf fipP ^ FALL UNDERWEAR | SWEATERS FOR ALL AGES | S choo l D resses , Windbveakera ? ;; . All kinds of Embroidery Supp lies. Start now on your X ; Christmas presents. - X Linen Tablecloths , Nap kins and Towels X : M ADEIf ' C FANCY GOODS STORE , f I IflAltblV O 84 Ra ilroa d Ave., Sayvill e. ¥ O * Q*ee **-t4O+++ *4+O **+<>44 *4 ^r *+++O+444o4tt04St4666*t + t4 ( SAVING TIME by telephone WE know a man who makes a tour of the United States once a week, by telephone , savins; the equivalent of many weeks ' time every year. ITiere ' s another man in New York City who has business in San Fran cisco every Wednesday afternoon. He gets there in ten minutes by telephone . Still another merchant goes from Tarry town to Plain neld , N ew Jersey, every m orning, in about a minute and a qu arter by telephone , saving a t , leas t three hours a day, ; Thaas man aU uss Long Distance and ToU < Ulsphons service. Ths? have learned how ^ »«W* t!w« att4 tov *w\»afl^ ¦A\T: , .4jl^' gniatet vemdk:m Ni^ x p^m • ¦ .. ¦ \ ' . j!' ¦ , V ' . ¦ ; ' 7 ' • ' ' . : •Iffifl ^ ^v , f . r \ \i ¦ ' - V-^ ^^ ¦ \ r;. .^^ : : ' a :v. ! i ' ,^v ~;' ' - . ¦ \ • ' , ' 1 • ¦ • ¦ ' • ¦ . ' ' ¦ , ^ r^s ,: :i, ' ' s ' *' \f' 'r 1 ^a ' '^; H' ^ ;f ' *«i^JS^' i ' ' . iiil^ Fearful . declines lit the val ues of f a rm lands I n the . West a nd South em- ph asise the relativel y large prosperity I n New. England , for the val ue here of farm l ands shows but slight loss compare d to five years ago. This Is o nly one of several respects In which o ur ilx states compare favorably with oth er regions. Good , old New England Is coming back stron g:—New England H omestead. Zoo Century Old The Taonilor. , Zoological society is makin g arrangements for the celebra - ti on of the one hundredth year of Its existe n ce early this year. New England SattMrteJ V . ' , . . .. . . \ ' , „ ¦ - . - ' ¦ , ' . ' SSgBB MI \ ll> ' >MI< * >,w » , ^ , » M '» ll > 's»»»s»^^ ' ^ a HEADNAl/ tJ flr,. Qould B atte rg ¦I Why We Personally Il Recommend Gould Batteries III vttHEK we sell a battery, i t is our responiibility to see that ill VV yon ge t »*tUfaclory lervice from it. Tola u not always III easy. Even we can fin all y judge the quality of battery only H | b y i ts-past service record. Ill Longest Lif e by Owners ' Record * ill Gould Drea dnaug h t Batteries have shown rervice records svers f- IHI m g a yean and I month in a recent Gould Endurance Contest. II! Such a •ervice record under actual ev cry-day working condition * ill cwa on ' v mcan qua lity, economy, freed om from operating ^roubles. Ill Tha t ' • wh y we recomme nd Gouid Batteries . Drop in and let III UB te \ y oa *k° ut tnem - * i^^^b KARL PAUSEWANG jWlpI^ Tel. 281 Sayville , N. Y. BH l fi OUW / I Square Deal Battery Service • ^Hm5 V <xV Repair s Replacement * Refilling ^fl jal ^ * §AT\& _ „ Recharging for Any Battery ^H ^^ * - ~ ~ ^ ^ n W * Supply a CoaU Battmry f ar Any Car Suffolk County Distributor Are You \Toxic ?\ It Ii W e ll tThen, to Learn the Importance o f Good Elimination, FUN CTIONAL inactivity of the kidneys permit * a retention of waste poisons in the blood. Symp- t oms of t h i s t o x ic co n di t ion are a dull , lan guid feeling, drows y head- ach e s a nd , some times , toxic back- ach e and dizziness. That the kidneys are no t func t ionin g as t he y should is oft en shown by scanty or burning passage of secretions. Many readers have lea rn ed t he v a lue of Do an ' s Pills , stimulant diuretic to the kid- neys , in this condition. Users every- where endorse D o an ' s. Aak your neighbor. ' DOAN' S P S^ Stimulant Diuretic to the Kidn.y Fo uel-Milbura Co., Mfs- Cfaem., Buffalo , N. Y. i nere s ^^^^^^g^^^^^oms^^^^^^g^^^^^^^ ^^HK *BBB«i^aBB9EBsBsfl5l5i Tg**^ n .*B*>«S??Ji *>lllE9aaBtBBBBBHnaBv9U Ka bXft ^KBL Wsff lltSS f M ^^LWM m oaik c Many styles ^J|^^WS^^^^^^ 5^S|^BB H'^?^raiB Pji ^^j^^^ |k and sizes a*BSB!7 <|ji|j myugwnnttra choose f rom ^HraM ^^^^^ I^^ H^^ H^^^^^^^^^^^^^^^^^^ V |H^^^^^ ||^^^^^ a __ BI - aaaaaa ||^^^^^^^^^^^^ V pric es , vKsef ^^^^^ ^^^^^^^^^^^ — ^^^ ^^ ^Su UUt Porcelain Asf nU Room Saver Enamel or 'J W ww -• MM IB f or small A Household Pearl Gas and Coal Range knows all there is to know about cooking and baking and is right on the job every minute. Jedlicka Bros. SAYVILLE aitjiy ttmiuiM» jjwi »'MMUii r \ , | , \;7iHHirrf1 ^ | vy OU B/ At Long Island wWa / I ^BBsl Railroa d Crossings SMH <Hp. 4 SAFETY efforts of the Long Island eliminating grade crossings. More I Railroad management concern than 30O crossings have been elim- jj not onl y passengers and employees inated in that period. I but also those who use grade croa- To prevent acc idents at existing ings over the company s track- . crossings the company employs ****** about 700 crossing watchmen , traffic . , , , , officers and tower men and main- In the interest of safety of passen- ^^ an extenrive system of ,,/ety gers on tra ins the Long Island Rail- devlcM Jnduding ' te8 , beU 8 , «,„». road has Invested in the last twenty h blinking li g ht* , si gn-pott. years more than $13, 000 , 000 in steel ind siBntJs. cars for passenger service. Out of B «?«««» 1321 passenger cannowowned near- , , , • . Iy 1100 are of all steel construction. Investi gation of ace dents which 7 „ occur «t grade crossings notwith- Othcr miUions of dollars have been standing all safety warning * and spent for tht Installation of auto- devices shows that in most instance * mafic block si gnals , heavier ralli , they are due to either careless or rock ballast and general Improve * reckless driving , ment of the roadbed throughout . , . , - . th e system. '* '• t\e constant aim of the man- 7 ' • * »»»« agement to prevent injury and loss or , Uf a snd to this end the company I n the iMt twenty-five years the Long seeks the co-operation of all who I sland Railroad has done more than use grade crossings over the com- any other rsuiroad in the state toward p anjrs tracks. n . Aboatto f* ol^bmUmM ltisXii systttosd ps i s sn sar *s»romsautsts ssmbmm-: , - *j| d t^ossSr* tkstmtsJos Mnset of low s»m ftramuas tiasv ftrsa , .a H^n L), f, ' , th>|BMfti«««na *iiolAs^ni lsUwd l snrosfn *slts< to s^ rtiisa ^Hss^^ LSi| i ' ,. ' , SsT sfallo«Rs gpatroastha 1mm t i>os»IUs sar»iw, ' ' ;;\ v - , Wrffli'f EVf :f|tt« &ja ^^ V'Fi MSSoisBMi' aiM ssadsodv. , FL\ • ' : V < ,:r*BBtH9 ^H^ f' «& »fflHPf^f .v \^- \*sfWf\«- »' n-^.- , - 'fi n_« Wlliii . ' . wLlJL jiaU^J 1 ¦/ HaasaBaavi?. ;F. ' i qwoiisi 11 , Vtt f %* eoss^ i»uemf im, wm>9mtsTm^ . VHHjBD. ; !. No Boss Over Him \What does your father do, son?\ \Nothin ' , he ' s got his own o ffice. \ — Chicago Daily News. Easily Arranged \No , Geor g e , I cannot i nurry you My duddj - wants to go to Europo. \ \But I'll go along. \ Not Superstitious , but — \Are you superstitious?\ \No , but I hate to lend anybody $13. \ —Exchan ge. ' It must be greiit to live In I'Inr lda and su ffer from chronic spring fever. Eddy Kett says tlmt iiinnni ' rs are a lot like knives—lack of use makes \ em rus ty. We mourn our Inst youth wlion we see a h lKh hat and don 't ilnr« shy a rock at IL The sluggard no longer itoos to tlie ant. Hp kops on a picnic und th e nuts come to him. Kennet h Knnhs says Hint «n iitn- hrella Is Ju st as Iniril to purk tlie.se days as an au tomobile. To support lier In the stylo to which she has bfen licciistonipil. nmvp rl ^ lit into her dad' s home. —Chicago Herald and Exam iner. i HUMOR FLASHES
