Newspaper Page Text
Biscuits Better
Baked
You never tasted
daintier, lighter, fluffier it
biscuits than those / LV
baked with Calumet .y
They’re always fj /T j
good— delicious. jf Jjjg i
for Calumet in-
stircs perfect L -jjE
baking. jl j/Jy I/A r i
RECEIVED I It
HIGHEST AWARDS
World’* Pur. Food
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MARBLE AS LIGHT SCREEN
Experiments Have Proved That It Is
Both Advantageous and
Practical.
The visitor to Florence will recall
(ho ancient church of San Miniato al
Monte ami particularly its apse suf¬
fused with a soft, cool, bluish light
which seems to come from nowhere
and to penetrate everywhere, says a
writer in the Independent. If he is of
an inquiring turu of mind he will dis¬
cover either by personal investigation
or a reference to Baedeker that this
effect is secured by substituting thin
eltibs of marble for glass in the five
windows of the apse. The churclj is
some six hundred years old, yet no
onq seems to have followed up this
Ingenious idea. But recently two Ger¬
mans, Voege and Engel, have been ex¬
perimenting with marble as a light
fleroen and find It advantageous and
practical.
As is well known, the light we see is
accompanied by invisible rays beyond
both ends of the visible spectrum. The
ultra-violet, those having too short a
wave length to affect the retina of the
eye, are injurious when at al! intense;
in the sunlight they cause sunburn
and in the B rays they produce more
serious sores. The Fin sen treatment
of lupus and cancer uses the ultra¬
violet rays. Fortunately these rays
a re mostly cut out of ordinary artifl
cial light, by the flasa which is opaque
to them.
But the infra red rays of a wave
length more than twice as long are
also harmful. They are heating, for
one thing, as w ell as hard on the eyes,
although Invisible. By passing light
through thin sheets of marble, how¬
ever, these rays beyond the red are
liitered out as effectually as the rays
beyond the violet are by glass. The
loss of light by transmission through
the marble is not so much ns might
be expected, for by impregnating the
polished slabs w ith oil under pressure
the spaces between the crystals are
filled and the marble becomes so
translucent as to absorb only one-
fiftli of the light from an electric lamp
behind It, which Is only about half the
proportlou absorbed by the ordinary
in^lk glass used in shades. The panes
of marble may be from an eighth to
four-fifths of an inch in thickness. The
transmitted light is diffused and white
and very** greeable.
T Farmers’ ~jj~] and Co-Operative Educational
Union of America
Matters gf Especial Moment to
the Progressive Agriculturist
Any fool can waste—it takes a wise
man to save.
A grouch Is one who prefers vinegar
to cream for his coffee.
Success in this life is not always
measured by the dollar sign.
It is often easier to deliver the goods
than to collect the pay for the act.
For the evils of our Christian civili¬
zation suppose we try Christianity.
Complaining is a habit that drives
many a man Jo drink or wife beat ing.
Every excess carries its own retribu¬
tion; every moderation its own meas¬
ure of happiness.
It is posstble for one to be nervous
during a thunderstorm and not be such
an awful sinner.
Every man’s family owes him, in re¬
turn for the best home he can provide,
its loyalty and love.
Give the wind-bag a chance and he
will blow up. Then when the dust set¬
tles lie cannot be found.
Happiness costs nothing, and is
worth everything. Why not use it
liberally throughout 1915?
Every farmer ought to have a deep
interest in politics, but not one of us
ever should be a politician.
When it comes to the ills of man¬
kind, Imagination will supply almost
everything save a broken leg.
One of the live problems for farm
clubs to consider Is: “Why should not
our club establish a brand for its
goods?”
Because the population in this coun¬
try tends to overrun the food supply,
it means an everlasting hustling if we
get food enough.
Speaking quite seriously, warm feet
are as essential to our well-being as
warm hearts—and frequently they in¬
dicate the latter.
Start out 1915 with a well-laid-out
plan for the year’s farming operations.
Plan to establish a systematic crop
rotation and stick to it.
Doing things the harder way just
to show one’s muscle is one of the
many reasons why the farm boy de¬
cides to become a clerk in the city.
Sometimes unsatisfactory conditions
surrounding the co-operative creamery
arise from working the butter too lit¬
tle, and the buttermaker too much.
Co-operation—working together — is
coming because we are being driven to
it. We work together in harvesting
and threshing. Lei. us also work to¬
gether in money matters — selling
crops, buying machinery, food and
clothing.
LEGISLATING FOR DIVERSITY
South Carolina Farmers Asked to De¬
vote Less Acreage to the Pro¬
duction of Cotton.
The European war has brought
home to the people of the United
States the great dependence of the
South on its cotton. With its cot¬
ton market in large part closed, a
considerable part of the country feels
helpless and demands extraordinary
aid from the rest of the nation.
Many Southerners are convinced
that this dependence on a single crop
is not only unnecessary but unwise,
says Cleveland Plain Dealer. The plant¬
ers have been urged to devote part of
their land to other crops, so that in
such an emergency as that which now
confronts them they would bo in no
danger of ruin.
It has remained for the South Car¬
olina legislature to put this advice
into the form of law. A bill has been
passed to compel every planter of the
state to devote at least one-third of
his acreage to some crop other than
cotton.
Such a law is paternalistic in the
extreme, and It is doubtful if it could
be enforced. To dictate to a land
owner what he shall do with his land
has seldom been successfully attempt¬
ed in the United States. The law,
however, may not be without merit.
Even if it is unenforceable it will
Berve the purpose of informing plant¬
ers that the best opinion is in favor of
crop diversification.
ORGANIZATION IS REQUIRED
Products Must Be Standardized to Get
Top Prices—Co-Operation Will
Solve Problem.
1. In order to get top prices for
any products, they must be stand¬
ardized—must be of the same vari¬
ety or properly assorted varieties,
and properly packed. Only by co-op¬
eration can we get farmers of a com¬
munity to grow the same kind of
product or to pack uniformly.
2. Only by marketing in consider¬
able quantities can adequate prices be
obtained. This again necessitates co¬
operation.
3. Markets must be served regu¬
larly year after year and season after
season, if the trade of good customers
is to be held. This also calls for busi¬
ness organization.
4. Organizations can advertise on
a scale which individuals cannot af¬
ford, and can send out agents to hunt
the best markets wben individuals
could do nothing except accept the
first offer made them.—Progressive
Farmer.
THE CAHNESVILLE ADVANCE, CARNESVILLE, GEORGIA.
TEXAS WOULD AID RAILROADS
Farmer*' Union at Fort Worth
Ago Declared That Facilities
Should Be Improved.
It has been represented that the
farmers generally have been opposed
to the movement to increase railroad
freight rates, but that is not the posi¬
tion taken by the farmers of Texas,"
remarked Sherliue Falk of Fort Worth,
while in Washington recently. "Tho
Farmers’ union at Fort Worth a year
ago declared that railroad facilities
should be Improved and mileage In¬
creased, and that undoubtedly reflects
the sentiment of the farmers of the
state.
"There are approximately 2,500 miles
of railroad in Texas in the hands of
receivers, and in 1914 less than fifty
miles of new track was laid. If we
are to Improve facilities we must have
an Increase in net revenue, which can
only come from an increase in rates
or a reduction of operating expenses.
"I believe it to be the attitude of all
farmers in TexaH that capital invested
in railroad property should receive as
good compensation as capital invested
in agriculture, which, as a general av¬
erage, is about 5 per cent, Em-
ployees of railroads should receive an
average wage as high as farmers, who
get approximately seven cents an hour
for 13 hours a day, and their board
and washing. The farmer should not
be asked to pay capital and labor
higher wages for hauling his products
to market than he pays to the men on
the farm, but he is willing to pay
them as well. The farmer does not
advocate a reduction of wages as a so¬
lution of the railroad problem, and it
seems that the only way under the cir¬
cumstances is to grant the roads the
increase they ask in freight rates,
which will enable them to improve
their facilities and extend their mile¬
age, and thereby help the farmer.”
HINE FAVORS CO-OPERATION
State Dairy Commissioner of Kansas
Addresses Manufacturers’ Con¬
vention at Indianapolis.
Co-operation on the part of the
state dairy department, creamery
owners, and dairymen was advocated
by George S. Hine, Kansas dairy com¬
missioner, in an address before the
Indiana manufacturers of dairy prod¬
ucts at Indianapolis. Mr. Hine, who
spoke on “Buying Cream on a Qual¬
ity Basis,” was the only speaker from
outside Indiana.
Improvement of the quality of
cream without decrease in quantity,
and the education of the public to
demand and be willing to pay for the
superior article, are the purposes of
the co-operation urged by Mr. Hine.
Mr. Hine discussed the history of
efforts at cream grading in Kansas
and treated in detail the methftd now
employed, which before being put
into effect was unanimously accepted
by the Creamery Men’s Improvement
association.
According to this plan, first-grade
cream must be clean, smooth, free
from undesirable odors, clean to the
taste, and sweet or only slightly
sour. Second-grade cream comprises
a product that is too sour to grade as
first, that contains undesirable flavors
or odors in a moderate degree, that is
foamy, yeasty, slightly stale, or too
old to pass as first-grade cream. Third-
grade cream, which is not accepted by
the creamery companies, is very old,
rancid, moldy, dirty, or curdy.
A distinct improvement in the qual¬
ity of the product has been the result
of the grading system. Five creamer¬
ies receive only first-grade cream.
CO-OPERATION AIDS FARMER
Neighbors Join in Helping One Anotlv
er in Business and Cutting Out
Middlemen’s Profits.
The Nebraska Farmers’ congress,
which held its annual meeting in
Omaha recently, represented 57 organi¬
zations with a membership of more
than sixty thousand agriculturists The
trend toward co-operation in Nebraska
is not more marked than in some other
states. One of the significant develop¬
ments of the last few years has been
that of farmers getting together to
help one another In business and to
cut out the middlemen’s profits in
marketing agricultural products
Some states, notably Minnesota and
Wisconsin, have hundreds of co-opera¬
tive creameries that have been estab¬
lished within a decade or two. The
farmers in all parts of the country are
co-operating in building and operating
cheese factories, in owning elevators
for the marketing of grain, in carrying
on live stock marketing operations and
doing many other things that are a
part of the business of farming.
A success lias been made of co-oper¬
ative shipping of live stock in some
farm districts, says Indianapolis Star
Neighbors join in furnishing the stock
needed to fill a car, or several cars,
and one of their number goes to mar¬
ket to do the selling, thus cutting out
commissions and middlemen’s profits.
Similar saving is effected in buying
supplies.
Alfalfa for Idle Horses.
There Is no kind of hay, straw or
fodder feed that will equal alfalfa
for the colt or idle horse. It Is safe
to risk wintering them on alfalfa,
with a very light allowance of corn.
One or two ears of corn each day,
with alfalfa hay in rack or crib, where
access is had throughout the winter
season, guarantees a good growth
of colt and a rejuvenating influence
on the overworked or out-ofeonditie*
hort-w.
properly BAKED ham
SOMEWHAT LENGTHY PROCESS,
BUT WORTH WHILE.
Expert Gives Explicit Directions for
Preparation of Dainty—May Be
Soaked in Claret or Cider, as
Is Preferred.
An old ham is best, but any thor¬
oughly smoked, sound ham will do.
writes Martha McCulloch Williams.
Scrape it all over with i blunt-edge'
knife, then sprinkle well with a good
washing powder and scrub In tepiu wa¬
ter with a coarse cloth. Wring the
cloth dry and wipe the ham, then
rinse it in clear cold water and put it
to soak over night. The next morn¬
ing scrape it afresh if any superfluous
matter has been loosened, rinse, and
put it, skin side down, to cook in cold
water, having a rack or plate in the
bottom ol the boiler to prevent scorch¬
ing. Bring the ham to a brisk boil,
then throw in a pint of cold water
and let it stand two or three minutes;
skim off the scum, then throw into the
pot a dozen whole cloves, as many
allspice and black peppercorns, a
small pod of red pepper, slit length¬
wise, and a blade of mace. Watch
closely, and when boiling begins lessen
the heat so that there will be bare
simmering. The water must stand
two inches above the meat—fill the
boiler up as it wastes away. Keep on
the lid, but loosely, and let the ham
simmer until it is very teuder—the
time depends upon the age, weight
and hardness of the ham. When the
haunch bone shows a little through
the meat the ham is likely to be done.
Let it cool in the water in which it
was boiled, take it out, drain well and
trim off the rusty fat from the edges,
and a little of the smoke darkened
flesn underneath. (The hock had bet¬
ter be sawed off before boiling, but if
that has not been done, loose the pro¬
jecting bones and cut to neat
end.) Skin carefully, hen stick
all over the fat portion whole cloves
in a lozenge rnttern, .fter which’
dust thickly with black pepper and
paprika, sprinkle lightly with soft
sugar, and fit the ham into a deep
agate or earthenware vessel. Pour
in sound claret >r sweet cider and
let it soak six hours. Then put on
a low rack in .n agate pan, pour the
soaking liquor around inti bake very
slowly from one to two hours, ac¬
cording to size. Baste with the liquor
in the pan two or three times each
half hour; as the liquor evaporates
add either cold water or more wine or
cider. If the ham is very fat cool
the pan after taking it up, and re¬
move most of the grease on top; then
i add a dash of boiling water, a light
! seasoning of herbs and ten drops of
onion juice; cook for three minutes,
stirring constantly, and then pour into
your gravy boat. Pass with the ham;
else use the savor stews and minces. *
It is, perhaps, worth while to add
that in judging a ham, dry, black-green
mold upon the flesh side is ranked by
epicures the hallmark of excellence,
highly desirable.
To approximate fairly the famous
French concoction, jambott au madere,
you should pour the boiling water off
the ham while it is still hot, after
the ham is done, then let it simmer
for an hour In enough of either claret
or cider to float it, turning the ham
from time to time and letting it cool
in tho liquor.
Some Oyster Hints.
All styles of panned, creamed or
stewed oysters should be cooked over
aa open fire or live steam, because
they should start to cook the moment
the heat strikes the pan or chafing
dish and continue at a forced rate un¬
til finished.
The cooking of oysters can be great¬
ly improved by the use of the chafing
dish instead of the saucepan in con¬
nection with the recipes where the
latter is mentioned.
Oysters most easily secured and
mostly desired are Saddle Rocks,
Rocks, Rockaways, Lynn Haven Bays,
Shrewsburys, Blue Points, Cotuits,
Lynnhavens, Cape Cods, Buzzards
Bay, Norfolk, Cape May Salts, Cherry
Stones, Chincoteagues and Oak
Creeks.
Chocolate Pancakes.
This makes a delicious dessert for
luncheon and one that is quickly pre¬
pared: Mix together two eggs, yolks
and whites, with two heaping table¬
spoonfuls of sweetened chocolate that
has been grated (if unsweetened brand
is used, then the mixture must be
sweetened to taste), half cupful of
milk, half cupful of flour. Beat all to¬
gether well. Fry like ordinary pan¬
cakes, brown on both sides and roll
them, lay on a hot platter, sprinkle
with powdered sugar and serve imme¬
diately.
Tagging the Piece Bag.
Here is a sensible way of tagging
the contents of a piece bag: On the
outside of the bag fasten the largest
procurable safety pin. When dress¬
making is over attach samples to this
pin of every remnant that goes into
the bag. A great amount of time and
patience is saved by this simple de¬
vice, for one can see at a glance just
what the bag contains.—Racine Jour-
nal.
Cream Cheese Tarts.
Make tart shells ot pastry, and fill
them with a cream cheese, half a cup¬
ful of cream, a cupful of currants,
three eggs beaten well and two table¬
spoonfuls of sugar. Bake for about
half an hour.
Nothing Anywhere Like
This Wonderful Old
Secret Blend
Look for the name French Market Coffee and the picture
of the old market that is on every package of French Market
Coffee, the wonderful old secret blend with a flavor all its own.
If you can be satisfied with an imitation take the brand as near
like it as the law allows, for both in name and appearance of pack¬
age French Market Coffee is constantly being imitated. But it
won’t he just as good, and it isn’t just the same! There is only one
FRENCH MARKET COFFEE.
french Market Coffee
The Wonderful Old Secret Blend
This wonderful old secret blend has a flavor all its own, for it is
a blend of the most specially famous built growths French Market of coffee, Mills roasted at New by a Orleans. special
process, in the
Send 10 cents for 12 cup sample and booklet
of the Story of French Market
1 Pound Cans • • $ .25
4- Pound Pails « I 1.00
French Market Mills, New Orleans, La.
New Orleans Coffee Co., Ltd., Props.
WHY NOT BOY THE
BEST MACHINERY?
WOODRUFF’S SAW MILLS tS
and SHINGLE MILLS are the best i
lumber makers.
FARQUHAR ENGINES are the best
CORNISH pullers. BOILERS the best steamers.
EARQUFlAR FARQUIIAR THRESHERS are the best grain SAW MILL
are
separators. WOODRUFF GASOLINE ENGINES simple
are
and most reliable.
We manufacture WOODRUFF machinery, and are
southern Jobbers for Farquhar machinery and WOOD¬
RUFF gasoline engines. Wo want an and opportunity prices and to
figure with you. Write for direct catalogue from manufacturers. get
save money MACHINERY by buying MFG. CO.. Winder, Ga. Branch oflict Atlanta,5a. liOODHCFf Quolloe Elgin*
SHL5ULK KILL WOODRUFF
PLANNING MONUMENT TO CAT
Probability That Feline Who Saved
Life of English Soldier Will Be
So Honored.
What, probably, will be the first
monument that has been raised to a
cat since the days when these animals
were worshiped in Egypt will, it is
now practically certain, be erected by
the quaint old Pembrokeshire town of
Newport, England, in the grounds of
its feudal castle. The feline to be thus
honored is a French one which.saved
the life of Lieutenant Lloyd of the
Grenadier Guards the home of whose
historic family as well as his own, is
at Newport.
The story runs thus:
After becoming separated from his
regiment near the French frontier, the
officer found refuge in an outbuilding
where he remained, in an exhausted
condition, for three days. When he
was found, a tabby cat was discovered
curled round his neck, and his res¬
cuers say that but for this cat Lieu¬
tenant Lloyd would have perished
from the cold.
Romance is added to the incident by
the fact that the officer in question is
the heir of Sir Marteine Owen Mow-
brav Lloyd, Bart, the chief commoner
of Wales, and the last of the Norman
lords of the marshes. He is hereditary
standard bearer of Wales, and lord of
the corporation of Newport. His resi¬
dence is Newport castle, in the
grounds of which it is purposed to
place a memorial to the cat that saved
the life of the future owner of the es¬
tate.
To the foregoing story of a Good
Samaritan cat, it is quite appropriate
to add that of a now famous rat—per¬
haps the only rat on record that ever
went through a military campaign,
and which was present, ensconced
snugly in its soldier-owner’s pocket, at
the battles of Mons, the Marne and
the Aisne, and which is now in Lon¬
don.
That owner, Sergent Johnson of the
Royal Field artillery, has just been
promoted second lieutenant and ap¬
pointed gunnery instructor. He was
wounded at Soissons, October 25, and
now, with liis strange pet, is in Lon¬
don on a few days’ leave.
Billy, as Johnson calls his rat, is
pure white, and was given to the Eng-
j lish soldier by a French girl at the be¬
ginning of the war. During the battle
of Mous the rat sat on its master’s
j right boot. Twice it wandered aw'ay,
but came back all right, and w r as in
the fighting all the way from Mons to
Melum, southeast of Paris, and back
to the Marne and the Aisne. Billy was
never hurt. When the soldier landed
at Southampton, after he had been
wounded by shrapnel, a woman who
saw the white rat, presented to John¬
son a black terrier pup named Toby to
keep Billy company, and the rat and
pup are nbw, curiously enough, close
friends
He “Won” Out.
“Were you gambling last night?”
“No, indeed. It was a donation party.
I came away a hundred to the good.”
Very Much So.
“My fate hangs on a hair.”
“Then you have but a bald pros-
____
.. If the .. silly actions .. of . a man are not .
due to his being in love, they are prob-
ably natural.
Worry kills more people than work,
because more go up against it.
Good News.
“Sir, I am going to raise your
rent.”
“Glad to hear it; I can’t.”
The certain way to be cheated is
to fancy one’s self more cunning than
others.—Charron.
(
-A 3 L {A
Or
A good cigarette must
be the purest of tobacco
and most choice in leaf.
Such is Fatima Ciga¬
rettes—the popular,
mild Turkish-blend,
now smoked univer¬
sally in this country!
“Distinctively Individual ”
OfctaaxGcr.
- < vtm flku —i
fu l\
«
tell 15 for *
No Crank? No Crank? No Crank?
The Sanitary Crystal Glass
Ice Cream Freezer
No Dasher, No Gear, No Rust. No Poison, No Metal,
ORKAM. Send for circulars. Price 91.25 anywhere
in United States, by P. P.
THJK CONSOLIDATED MFG. COMPANY,
11 Central Row, Hartford, Conn., U. S. A.
Kodak Films
DEVELOPED—lOr Per R«fl.
Return charges paid on all moll A.
orders addressed to and Dept
Bend for catalog prist
list on finishing.
Eastman Kodak Agency.
THE CAMERA AND ART SHOP
113 W. Dural Street, Jacbearilft, Fla.
WANTED m «n S4URY
to operate by County or Township presenting our
King’s COTTON PICKERS TRUCK
AUTO or BUGGY supplied men who prove efllcent.
Special $35.00 per Week try out offer.
Write at once for lull pasticnlars. Richmond, Va.
King Seed & Implement Corp.,
1 Look fetrsYkjJ over yol
old posS
, see if
!* I them. stamps ar^H
any stamps, excepting lc. 2c and 3c. aUm
from 1845 to 1890, especially those used hav^|
1860 to 1870. Let me know what you
send them to me and I will send their valufl f||
return mail. Address
HENRY E. JACOBY,
Build Up With appetfzer®^
Slf.biJ Wintersmith’s g ;,-'.* 1
remedy for malaria, chills and Tftnin ■ vnie
fever, colds and grip. 50c.
i
Winter Cabbage Plants
W’th order James Curetou, Austell, Georgia
W. N. U., ATLANTA, NO. 6-1315.