Newspaper Page Text
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-V 2 Farm Topics^
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KEROSENE AND PETROLEIM. i
Attention has been called to the im
portance of using £-rude petroleum in
stead of kerosene. Kerosene is irritat- i
ing to the flesh, while crude petroleum I
is soothing and serves as a liniment.
It is excellent for many diseases of
poultry if given in five-drop doses, and
will kill every louse it touches. It also
removes the scales from the legs of
fowls due to scabby legs.
SCREENINGS.
Screenings are not economicaj.
Whole wheat, though apparently more
expensive, really contains more nutri
ment than double its quantity of
screenings. The only advantage pos
sessed by screenings is that such mate
rial may be more easily fed to chicks
when they are just hatched, and they
also contain certain seeds of weeds
which are acceptable.
CABBAGE ROT FROM SEED.
Black rot has been very destructive
upon cabbage and cauliflower in New
York State, and any means of relief,
even slight, will be welcomed by grow
ers. Recent investigations by the sta
tion at Geneva have proven that the
germs of the disease may be carried
over winter on the dry seed, a fac;t
previously doubted by scientists, and
that these germs may produce the dis
ease when inoculated into healthy
Pin nts. It is, therefore, a wise precau
tion to disinfect the cabbage seed as
removing one possible source of infec
tion. This can be done very cheaply,
easily and safely, by soaking the seed
for fifteen minutes in corrosive subli
mate solution, one to 1000 in strength.
FOR KILLING FOWLS.
AYhen beheading fowls, a mechanical
<h>viee like one shown in cut is a great
help in keeping the bird in position,
as well as in guiding the blow. The
spikes are far enough apart to easily
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slip the head in between, enabling one
person to hold legs and chop head off
at the same time, being much easier
than striking an aimless blow.—C. B.
Morse, in The Epitomisv.
SEPARATOR MILK FOR CALVES.
The cream separator, which secures
the warm sweet milk for the calves as
well as pigs, makes them doubly val- .
liable. In an address on raising calves I
Professor Haeckel - , of the Minnesota
Agricultural College, said that he had
been raising calves for twenty years,
and that in his experience just as good
calves can be raised on separator milk
as on whole milk. He allows the <*alf
to suck its mother only once. Nor The
first week he feeds whole milk fresh
from the cow. The next week he feeds
half whole milk and h;«u skimmilk.
After this he feeds separator milk
only, adding a tetispoonful of ground
flaxseed morning and evening, and
gradually increasing this to a table
spoonful. He says the important
points afe strict regularity in time of
feeding, quantity and temperature of
milk. Most farmers make a mistake
iu feeding too much milk. Three to
live pints, according to the size of the
calf, twice a day, is abundant.
BREEDS AND UTILITY.
There are breeds that excel in b?au
ty of plumage, or in some characteris
tics for the show room, but for hardi
ness, or for practical purposes, some
are given a trial only to be discarded.
With all the breeding for points or
leathers that has been done, only the
hardy breeds—those noted for laying
and for gracing the stalls of the mar
ket—are accepted by the masses. The
others are reserved as pets or to make
a display in the show room. It may
take time to produce a breed, yet any
farmer may do so if he has the pa
tience to select carefully of the best,
note their characteristics, discard all
undesirable specimens, and work on
until his object is accomplished. And
if the farmer does not care to attempt
to produce a breed let him at least
make it a point to select his next
year’s stock from tliQ best of those he
has. The farmer of the present day
has a great advantage in having the
pure breeds already established as a
foundation upon which lie can improve
or build something better. He has the
advantage of half a century’s work
already done for him, and his labors
will be easy and light compared with
the difficulties of those who took the
old Asiatics under their guidance and
transformed them into some of the
breeds that we are familiar with in
the present day. No matter whether
the farmer has used the pure breeds
or not, he has at least nothing to lose,
for by direful selection he may gain
largely.
^HOUSEHOLD
1 AFFAIRS
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CLEANING THE SINK.
A true housewife should take the
greatest pride in her kitchen sink and j
keep it spotlessly clean. The easiest
and best way to clean a galvanized
irou sink which has been more or less
neglected is to rub strong soap powder
into every corner and over every inch
of surface. Let it remain on for ten
or fifteen minutes, then with a stout
brush go over the whole, dipping the
brush into boiling water. When the
sink is thoroughly scrubbed, polish it
with kerosene, rubbing the oil into the
iron and leaving no residue of grease
behind. The kerosene prevents it from
rusting after the "trong soap powder
and boiling water are used. Care
must be taken ibat the painted wood- i I
work around the sink does not come
into contact with the powder, as it ;
may eat off the paint. The kitchen i
sink should be cleaned as thoroughly I
as this twice a week, and every day j
carefully rinsed out with hot soap j
suds.
HIGH ART WITH V,
To properly boil eggs for table use is
a high art. Many rules have been
given as to the time required to prop
erly boil an egg, but the cook cannot be
looking at the clock all the time, and
it is a very poor rule, anyhow. Nearly
r 11 cooks put the egg in boiling water.
It is a very bad habit and a bungling
way to cook an egg. Soused into boil
ing water, one of two things is sure to
occur. Either the shell will burst,
permitting part of the egg to escape,
and water to enter the shell, or the silk
on the inside of tiio shell, and the white
of the egg, will be made tough and un
palatable. The result is that when an
attempt is made to break the egg at
the table the silk comes off with the
shell. Cooks have often complained
when trying to take the shell from
hard boiled eggs that pieces of the
egg sticks to the shell. Of course they
will, if the egg has been immersed in
boiling water. Every kitchen ought
to be provided with an egg tester.
They easily made, but efficient !
are very
ones can be purchased at a small cost *
The eggs should be tested before being
put in tiie water. When ready, put
your eggs in cold water, place upon
the stove, and as soon as the water
comes to a boil they are ready to serve, I
if soft boiled are desired. If medium ! i
or hard boiled are preferred, let them
boil a minute or two. Eggs thus pre
pared are palatable and nutritious, and j
you will always know when to take !
them off without having to look at the I |
clock all the time. i |
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■< .4
r' RECIPES <
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English Pudding -One cup molasses,
half a cup butter, one cup sweet milk,
one teaspoonful soda, one teaspoon
ful different spices, one cup chopped
raisins, three and a halt cups flour.
Steam two or three hours and serve
with whipped cream.
Fish Chowder—Six large potatoes
sliced thin in two quarts water: boil
fifteen minutes; cut three slices fat
pork in suiail pieces and fry out; when
done put in one large onion and a little
water; cook three minutes; then put
with the potatoes, pepper and salt to
taste: when tha potatoes are most
ready add thtjpe pounds fish; let boil
five minutes; then add one pint sweet
milk and let 'come to a boil: last of
all drop in a few common crackers.
Baked Beau Soup—Two cups cold
baked beans, one large onion sliced,
tops and trimmings of one bunch* of
celery. Add one and a half quarts cold
water and simmer gently three hours;
strain: stew one quart can tomatoes
thirty minutes and strain it into the
other mixture; add one large spoonful
sugar and salt to taste; rub one large
spoonful butter and one of flour to a
paste; add a little of the hot soup to
paste and when dissolved add to rest
of soup and boil up till thickened and
serve with croutons. Very nice and
eceonomical.
For Making Bread in Day Time
In the morning dissolve in three pints
of warm water two cakes compressed
yeast; iT.ld to same two tablespoonfuls
salt, three of sugar, a little shortening
if wanted and enough flour to make
a smooth dough; knead well for ten
minutes; let rise in a warm place for
three hours; knead again for five min
utes; let rise for one hour and fifteen
minutes; form into loaves and let rise
until about twice its size, usually one
raid a half hours, then bake in a
moderate oven. Careful attention to
these directions yvill enable anyone to
make with ease that rarest of all table
luxuries, perfect bread.
Fatal Disease Elsewhere.
Nearly one-fifth of the deaths in
Valparaiso are from pneumonia. In
Bombay the deaths from the same dis
ease ere in the ratio of only tweaty
six • lix *-» tl:e 10,000.
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ADOBE RUINED HOUSES IN COURTYARD, CHAN-CHAN.
IVuins
of the
Ancient
Inca Empire
By Walter L. Beasley 1
T is said that the Inca tribe
’ i J; O did not commence until they to had be
V conquerors
i first shown themselves to
be statesmen and wise and
efficient administrators, Having ob
tained a fairly advanced civilization,
they began gradually to overawe and
incorporate the territory of less cul
tured tribes of the coast and slopes
of the Andes, who slowly absorbed
both the religion and superior liandi
craft of their conquerors. These con
quests extended over a period of sev
oral centuries. The ])ermancnt estab
lishment of Inca power is attributed
to their having secured the good graces
of their new subjects, and to their lib
eral treatment and policy of concilia
tion, than to force of arms. This con
tinued until the limits of Inca rulfe ex
tended from the central plateau of Bo
livia to the western coast of Peru,
north to Ecuador, and soutfi to north
ern Chile. The inhabitants of this ter
ritory embrace many different tribes
with local rulirs, living in different
stages of enlightenment.
Under Inca sway and influence, both
architecture and the various industrial
arts reached thoir highest degree of
efficiency. Few, if any, countries of
modern times have equaled the ex
treme and skillful utilization of land
that was practised during the time the
Inca Empire flourished. In many lo
calities they built their dwellings
among rough rocks, on arid slopes of
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ALTAR IN HEART OF ARTIFICIAL MOUND, RUINS OF CHAN-CHAN.
liills, in order to use the limited area
of soil for agriculture. They terraced
up every hill and mountainside until
not a single spare'foot of surface was
left unimproved. They likewise con
structed aqueducts for irrigation pur
poses, and also a series of magnificent
roads, from twenty-five to fifty feet in
width, paved with blocks of stone,
which connected their .royal capital at
Cuzco with the various provinces,
part of the way these were cut out of
solid stOne, aftul often asceuded precip-
itous heights by a senes of stone stair
ways Traces of these roads still ex
ist in many localities
One of the most noteworthy of the
coast ruins investigated by Air. Bando
lier, who was sent out under the aus
pices of the American Museum of Nat
ural History, were those of Chan-Clian,
commonly called Cliimu, near tlie pres
ent city of Truxillo, typical views of
which are here reproduced. The ru
ins extend for a distance of three miles,
and are one and a half miles iu
width. Nothing remains of the orig
inal appearance and former grandeur
of the buildings, except well-laid foun
dations, massive and peculiarly orna
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Burial Tower, SiHastaai, Peru.
merited walls and groups of single
story, gable-rool’ed houses and court
yards. Mr. Bandolier estimates that
some 40.000 persons occupied the place.
The architectural plan of Chan-Chan
comprised a series of ubout twenty
open squares of courtyards intersect
ing one another. On certain sides fac
ing these were erected a number of
palaces or religious edifices, Each
square was surrounded by an exter
ior wall of adobe blocks twenty-five
feet in height. The larger buildings
contained innumerable chambers and
corridors, traversed by narrow pas
sageways. Many treasures of gold and
silver are said to have been found in
these chambers and apartments.
Around one of the great public squares
were arranged some of the one-story
adobe dwellings o| the inhabitants.
These are to-day graphically outlined,
and preserve their original appearance,
showing sharply-pitched gable roofs.
There are no traces of windows. Light
and ventilation seem to have been f
nished by the door alone, it i S St
posed that some of the gneat sijuan
and inclosures were occuj)ie;l by r j
various craftsmen and industrial nor
ers in pottery, weavers and dyers<
fabrics, and fashioners of metal 01
merits for the use of the rules
household and his priests. One oft!
curiosities discovered by Air. Band
lier was an altar some fifty feet beta
the surface, which formed the heart j
a great artificial mound, ,aiul viiii
evidently occupied the central place j
a large building devoted to religioi
worship.
One of the noteworthy phases of ;1
Chan-Chan ruins were the ornamenn
walls of two of its buildings, tliougl pii
to have been devoted to sacred
poses, of the or to have served as the aboj
ruler. In one instance a sen
of designs in had the been sunk a half end foj
or more adobe over the
wall, these now seven have feet high. Possibj f|
may been apertures
hiding gold and other ceremonial d
ferings, and afterward sealed up I
an facade, additional adobe coating. height,I Anotlj
ten or more feet in
tastefully decorated with a network
frescoes in a series of duplicated <j
signs of a conventionalized bird. The
walls are surrounded by a mass
fallen debris, and nothing is left!
throw any light upon their ancid
splendor. Probably the most mod
mental and puzzling of all of the la
ruins is the great pyramid on the bad
of the Moclic River. Sphinx-like, tl
majestic artificial mound rises upw#
in the air loO feet, crowned by a serf
of terraces. It is 800 feet in lengj
The massive and imposing mow
reared by ancient builders, has marrj
ousiy defied time and vandalism, ai
still holds fast the secret of its ert
tion, for it remains to-day a verital
enchanting riddle to the archeologi
The best preserved architectural i
ins, and those showing to striking a
vantage the extraordinary skill off
Incas in handling, polishing, and s
ting massive stone blocks, are the Chi
pas or burial towers. A celebrated a]
typical group is found at Sillista!
near Puna, built on a promontory -
feet high. These peculiar find sum |
toons sepulchres are termed by
late E. G. Squier. an authority on I
ruvian culture, “the most wondcrj elaborj
and architecturally the most
works of aboriginal Americans, »i
one here pictured is twenty-live M
high, twenty-seven feet twenty-two in dreuiVj at
ence on the top, and othj
base. The majority are i •ound:
are square in shape. In these the l
ies were interred with .great pomp >
ceremony, together with rich offer)
of gold, silver and choice pottery.
Interiors of the Chulpas vary d 1
and construction; some have a si
vaulted chamber, others two, are :
over by stone. A few have niches
entrance is gained through a !«
opening at th o bottom, hardly
enough to admit the body of a
This was closed by a stone slab.
entitle American.
Sanctuary !u Korea.
of v * i'ol
In Korea the rooms a
motlic-r are the sanctuary of any H
who breaks the law. Unless
treason or for one other crime, be
not be forced to leave those roonr
long he remains under the P r0
so as is
tion of his wife's apartment ts he
cure from the officers of the L"
Month of Marriages.
In all countries more j
take place in June than in IU1 *
mouth.