Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1911-08-11

II / MIGHT HAVE Ny WISH.
II ] might only have my wish
Come my last hour soon or late
I would not on the hither shore
OF the mysterious ocean wait.
watching the shadows gather in.
Hearing the nearing pillows beat.
Feeling the tide that knows no ebb
Wash higher Ger my chilling feet
Dear life. sweet life: fun nfei when
Must render thee TO Him who gave.
I'd yield thee UP. unterrtfed
b thoughts of death there and the
grave.
If / might only have my wish.
The wind would blow fresh from the
sea-
Between me and the conscious stars
Swing pale blooms Of the locust tree;
with tender thoughts OF friends beloved.
And humble hope OF sins forgiven.
~ prayer half said. I'd fan asleep.
And say. Amen" at dawn In heaven
Marion Harland.
As some OF the new housekeepers write
me, ssyou have given chats on all sorts
or subjects since you have talked to us
about the table and fixing good things for
ones family" 60 once more I am going
10 give N0M q ASM AEIAtN%@ AN& N4AC RA~0~A~
and the future II may be false economy
10 pay a high price for things that you
want 70 can, or preserve. but 1t is mighty
satisfying to 20 20 ones own pantry and
ret q lar OF goodies" that one has fixed
herself On the other hand. IL is q waste
or good material 10 see vegetables ruin
IN the garden when little time would
add them to the winters supplies for the
table
In putting up things the first thing
20 consider is the cleanliness OF the uten-
ais used and OF the material: q porcelain
lined or an enamel preserving kettle Is
necessity. and IL possible use II for no
other cooking. as the enamel Is so likely
% chip OF.
I am going to give some general ideas
on the subject for have had some let
tiers that show me that among our read
ers are some who do not know one thing
about these very important accomplish
menrs. canning. preserving and drying
things for winter
Choose fruit that Is Just ripe. not soft
nor bruised. and that means that IL You
can gather your own fruit. little every
day and fx a can or two at time you
can get Ii done with less fatigue and
have better material But IL you must
bay II. get the best you can. clean it
thoroughly. and. for mercy sake. don't
let the flies settle on Il. Hard fruit. pine
apple and ounce. for instance. have to
be Boiled In clear water and that water
afterward be used &c cook the sugar the
syrup thus obtained can be poured over
the fruit
Now about the jars. and here comes
tire secret OF so many failures. You neve-
er can tell what has floated in the air
ana settled in the jar you washed and
put away for this season. so place
those thoroughly washed jars in ket-
tie that has rack. OF several thfcknesses
or cloth on the bottom FIJI the kettle
and the Jars with cold water. bring TO
the boiling point and let boil Is or % min
utes Remove them 20 a wet cloth and Ill
with the fruit. And when you are hning
them let them really get full to the top.
for If any air is left In them there Is
sure 70 Be fermentation. Turn them up
side down and IL any bubbles show, then
open and add more hot syrup, for the
bubbles show that the jars are not full.
some or you wonder why your grape
5ellv Is not clear. do you carefully stem
themg The stems win surely darken the
Jelly. Add the sugar to the cooked juice.
and stir long enough TO melt the sugar.
One pint or sugar to one Of juice Is the
proportion In making marmalades the
proportion i half as much sugar as fruit
and one-third as much water as sugar
Boil the trait and water together for an
hour. add the sugar and boil for another
hour. stirring often.
Green Grape Jelly.-Free the grapes
from stems and leaves and put in the
preserving kettle and heat slowly Mash
them a. they begin 10 soften. and after
the mixture reaches the boiling point
simmer for half an hour. Cover a seive
placed over q large bowl with cheese
cloth. dip the grapes and juice from the
kettle and let them stand on the seive
ten minutes. without forcing. move the
cheesecIoth back and forth: let all the
juice drop through that viii. and con-
tinue till the mixture has been strained.
Measure the juice and. having carefully