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. ! -V 2 Farm Topics^ **nc 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 sg Is m f. ^r*r: 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 cm# ** i •*. . OR! • V*. t; 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 | | ? \oVioEno^^ r - , | I v ■< .4 r' RECIPES < tM**'*^*' ’—' 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. Niche=!ike DecgratioBS of Walls, ClsaiuChan. > ,■ M ><• 'St: •.■K- CKfA T h°M£> of ^o£|| & "' mm i«Bia i " ..... v •v, .ar*' fT. i^flG. m n Hioh '< &X* -#• ••-. « v/xv 'O •> <’;.. v. : X: ■ N >. >;.* >• 1® S^s:. ?■ :<i>s£fri S m N‘ y. J ;h-X .•*•- • //A'V ■••WWw -■< MNM/ d£Z JS»< J „ . A- . 3 4 - * ' •~i ■ mM ■?* >Sm "*'■ U «.;>:■:.>:-:->x ll’ ~'r > V y.-> x^sME If. m m $3$ m ■ jjjR ' A pj mm mm /fejU iv.vyfS vC k i v 'S\V' yj x-avvisv ■••svatSoy'/' r ■;4 m My : : x%i #■>£ & v. :• ;*>K; I w Si* >X s I* < -.sv.; • / % ^X:‘.vy. -Xy';X > ' t P^vX- s + v zm. ‘x': ;Xv x'v; s i K ■ N W! y- 'M: ■' mMM i s am ■J*. ... •ays:i ■ ■ '.V f; « V'g m K & 1 •• V *y,' Pi «K*’.N m vv>-X ImWM ■y. ivxi ■hi v * v xtSXy/A ^ Mmk V- , n Mr"' VA ,•( :• y-v ■; •i; fh mb > 'V^> :s>; tyj.vX £ V- y ; ys C/;.' ?:>> m • : v sxm r y.. Fv. • y-. iiimm: :4y V.V mm m SSS£ mm pm- •s'. m ip «fcK 5>r, I ; •v. Wv i ; tir vxy.;.v-;* .*> SsSiS m m ■y. •X.v >X; •>* m: ■ i X-.-.v ’W ■ Xv x >s : mm w, !/ 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 m / PH V- m mmm wm. m v# * M ; - V: ' m V i i liliiiif* ■r-jl pity' ■ •• 4 ' |tg t/W. f yy’/rV- w% Ay: fte.s. h m . .. ' iil 'tv •V-St 'M& - m, m A; <y ' ' ■ - ■ P & MB v//- - mmm tel? ' N'iK a y :;i mmm ip . ;. X*v .. Urs V&MSi jMgjj V'/V/y/v’. mmm pi zdL* 3 MtMICll mti 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 to: * Wb ta^sgrT. -i m:; M ' 4 T> ' % .... . . mmm > § I m ■ mm : Mis .f-W* JH MW- 3 aE| p a|fe^M W;:M mmSi - WM mm ■I ■0mm WB % 3 A- :|§y^vt m 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.