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Southern Agricultural Topics. Modern Methods That Are flelpful to Farmer, Fruit Grower and Stockman. Corn Facts and Figures. Dr. Tait Butler recently delivered an add re on corn culture before Fanners’ Society at Pendleton, S. C. In the course of his address Dr. Butler said: As the corn crop is grown for food purposes only we should its food value and harvest it so as obtain the most from it. Taking whole corn plant— Forty-six per cent, is ear (grain and cob). Fifty-four per cent. Is (stalk, blades and shucks). But the animals are able to use feed a larger percentage of the than of the stover, hence the value of the corn plant is: Ear fifty-one per cent. Stover forty-nine per cent. The greatest food value will obtained from the plant when it put into a silo and fed as silage. When harvested for .the grain ears the whole plant should be and the stover used as feed for stock. Pulling Corn Fodder is Expensive, Wasteful and Does Not Pay.—In periments made to test the effect pulling fodder on the yield weighed and shelled corn per the following results have been tained: Georgia—Pulled, 23.9 bushels acre; untouched. 27.3 bushels acre. Loss 3.4 bushels per acre. Florida—Pulled 28.2 bushels acre; untouched, 31.1 bushels acre. Loss 2.9 bushels per acre. Mississippi—Stripped. 35.5 els per acre; loss, 8 bushels per acre. Topped, 29 bushels per acre; loss. 14.5 bushels per acre. Untouched, 43.5 bushels per acre. Alabama (two trials)—Loss, 4 bushels per acre. Average loss, C bushels per acre. Fodder Obtained.—Georgia—2 7 0 pounds per acre. Florida—580 pounds per acre. Mississippi—936 pounds per acre (tops included). Average—695 pounds per acre. These figures indicate that on an average six bushels of shelled corn per acre were sacrificed for 595 pounds of fodder, and the labor and cost thrown in. The feeding value of six bushels of corn Is nearly as great as 595 pounds of fodder, therefore the man who pulls fodder pays for this fod¬ der obtained in loss of corn and lias the pleasure he gets out of the de¬ lightful task of pulling fodder as his sole reward. One acre of corn, yielding twenty* five bushels of shelled corn, will give an average of over one ton of stover (stalks, leaves and shucks). To har¬ vest an acre and shuck the corn shred the fodder costs from $3 to $3.50. A ton of stover is worth as much for feeding as 1500 pounds of timothy hay bought from the North for $25. This stover costs $3 a ton to secure with the harvesting of the corn crop thrown In, and if fed to steers they will pay $5 a tdn for it. At least they have paid me that much l’or it for the last three years. 1 X Make Your Bushel Crates. Our illustration shows a substan¬ tial bushel crate that may be made at very little expense and which, once well put together and properly cared for, will last for a very considerable length of time. The side and end slats, if an espe The Bushel Crate. daily substantial and lasting crate is desired, may be made of half-inch stuff, preferably of some light wood. The bottom may be made of half or three-quarter-inch stuff, the latteJ being preferable. The corner posts should be made of good, clear mate¬ rial 1*4x2 inches. The crate is nailed together with the corner pieces on the outside to prevent the bruising of fruits and vegetables. Shipping Vegetables. The suggestions given below were condensed from an address given by iHon. John Parr before a Louisiana State Horticultural Association meet¬ ing: Beets, turnips, parsley, shallots, mustard and spinach packed for shipment, should be placed in sugar barrels and iced with from seventy five to one hundred pounds of ic& Packed in this way they can be ship¬ ped from New Orleans to Chicago or ’New York with practically no loss. | Lettuce, endives and escarole should j | also iced be with shipped about in twenty-five sugar barrels pounds and of Ice. Cucumbers can be shipped in bar¬ rels or small crates, but if barrels are used the same should have ven¬ tilation and be lightly iced with about •twenty-five pounds of ice. The first cucumbers of the season carry bet tr»r when wrapped in brown paper and shipped In small crates. Egg plants should be shipped the same as cucumbers, while small crates, hampers and boxes may be used for tomatoes. Ship green corn In sugar barrels, well ventilated and well iced. Muskmelons should be shipped In barrels or small crates; watermelons in bulk. Ship snap beans in bushel and half¬ bushel hampers, or in two-thirds bushel and one-bushel boxes. Do not ice. White celery should be shipped in barrels containing twenty to twenty five bunches to a barrel and should be'xvell ieed. Okra should be shipped the same as beans and no ;lce used, except when picked in barrels and it is best then to use whole blocks of ice, standing the cakes up in the middle of the barrel and packing the okra around’ them. ■ Potatoes may be shipped in barrels, sacks or hampers. They are the easiest of all vegetables to ship, as they do not rot so quickly as other vegetables. When it is possible vegetables should be shipped by freight, prefer¬ ably, of course, in refrigerator cars. Express rates are usually too high j to leave much of a profit for the • grower, after an allowance has been made for shrinkage, loss*and com¬ mission charges. It should be borne in mind that a well-packed package and one that is as attractive as it can be made, will always command a larger price than a poorly packed, unattractive package. ■ v <r - Fertilizer to Use After Peas. A correspondent writes as follows: “In the month of September I cut stalks and peavines and turned all in, breaking as deep as I could with one team. This was followed by a heavy top-dressing of lime. What fertilizer should I use on this to grow corn, cotton, peas, potatoes and oats this year?” It Is probable that this land needs phosphoric acid and potash. If you have turned down a growth of pea vines, these have added organic mat¬ ter that will go through the process of nitrofleation and will furnish all the nitrogen needed by cotton and corn. And the best thing you can do for the future of your land will be to use some of these on the pea crop and make hay of it to feed to stock and make manure. Tho best thing you can have for corn is barn¬ yard manure and the peas will help you get this. Then adopt a regular system of rotation, and farm instead of dosing the soil with fertilizer for every crop grown. A mixture of 300 pounds of acid phosphate and twenty-five pounds of muriate of potash will be of use on the cotton and corn, but if you feed stock and raise manure you can put them with peas .and let them do the rest.—W. F. Massey. What the Teeth Will Tell You. Between two and a half and three years old the horse has the two mid¬ dle teeth in the lower and upper jaw developed; between three and a half and four years he has four teeth in the lower and upper jaw; between four and a half and five years old he has six developed, or as horsemen say, he has a full mouth at five. Stallions and geldings have tusks; mares usually do not. After this we go by the appear¬ ance of the teeth, or rather the marks or cups or black marks, as they are called, in the teeth. At six the marks in the two middle teeth of the lower jaw have about disap appeared; at seven those in the next two teeth have almost vanished; at eight those in the corny teeth of the lower jaw have nearly gone; at nine those in the centre pair of the upper jaw have about gone; at ten those in the next two have about gone; at eleven the marks should be out or nearly out of the corner teeth of the upper jaw.—Progressive Farmer. Profitable Beekeeping The main element in profitable bee¬ keeping is to have the stocks strong. Those who are unable to do this ought to keep out of the business of keeping honey-bees. A good many things need to be remembered and practiced in order to succeed in this business. The colony must have steadily a fertile queen or it will perish. THE PACE THAT KILLS IN HOSPITALITY. SMALL INCOMES UNEQUAL TO STRAIN. Young Matrons Sacrifice Health and Happi¬ ness Trying to Rival Wealthy Entertainers. IH. JM o u n t, There are few things more delight¬ ful than to give ana receive'^hospital¬ ity, and few things more nerve rack¬ ing than the effort of persons of lim¬ ited means to entertain on tlis scale of the wealthy who can afford the best talent procurable to furnish a feast and its accompanying diver¬ sions. Must ancient hospitality cease, or will modern hostesses consent to of fer it in a sane and simple fashion? This Is a question which disturbs many ranks of society. No better illustration of a false standard adopted by many in this re¬ spect could be had than is furnished this season, when little entertaining is bein^-done and some have abjured its pleasures, altogether because it has become a 1 fad to surround it with an ostentation as expensive as it is unnecessary to real enjoyment. Too frequently one hears of mat¬ rons in the heydey of youth and strength retiring to sanatoriums for treatment because they have broken down under the strain of entertain¬ ing. M-any women have abandoned homes and gone to live in hotels be¬ cause they §aid they could not stand the constant round of dinners and luncheons expected them. Brides ere the wane of their honeymoons have collapsed from the effort to show suit¬ able hospitality to friends who had bestowed attentions upon them at the time of their marriage. The habit of foreign travel has grown with num¬ bers of housewives, who claim that only in this way can they escape the exhausting duties of a hostess. Do any of us recall a time when our grandmothers were laid up with ner¬ vous prostration after dining rerkember their friends? Do . any of us seeing them lose their calmness over the selection of table equipments and fret themselves into headaches and “nerves” for fear that their table lace, furbelows and' service would not com¬ pare favorably with those of some; wealthier acquaintance? Least ’of all, do recollect seeing those 1 any of us stately dames offer presents to a guest after a repast? Costly -Table Coverings. It never occurred to them to pay their friends for accepting . hospital¬ ity. It never .occurred to them to cov¬ er their tables with lace instead of damask. Flowers did not overload the board, nor were-! elaborate place cards considered necessary among friends. As for ribbons and sashes, they were relegated to the nursery hospitality was lavish and constant: their tables as handsome as fine nap ery, china, crystal,, cut glass and sil¬ ver could make them; their own but¬ lers were in charge of the servihg men; their own cooks in charge of the kitchen. There were no souven¬ irs to purchase, no needless adorn¬ ments to provide. Hence there was little to worry about or to induce nervous breakdown after a succes¬ sion of house parties. An overdressed table is like an ov erdressed woman—fatiguing to the eye. Were the modern housewife of average means to copy the mode of giving dinners established by her grandmother she would be able - to afford such chefs and butlers of her cwn as to dispense with the neces¬ sity of turning half her house over to hired caterers and their assistants. And should she prefer hired caterers at least she would not be burdened with anxiety lest a lace tablecloth, worth thousands of dollars and Impos¬ sible to duplicate, should be injured. Wealthy New Yorkers have dined from lace bedspreads wrought by royal fingers centuries ago, , altar cloths whose wonderful tracery was designed by great artists of the past and wall hangings which once lent a delicate effect of coolness to Italian palaces tapestried with blue; they have glimpses between china and crystal of magnificent embroideries wrought in colors by artistic Orien¬ tal fingers and take mental notes as to whether the work was done in the Orient or in America, how many thousands -were paid for a rare wall panel tablecloth' of ; Flemish lace and whether the hostess often ripped out its centre an’d motives for use j n I dress trimming. Souvenirs and Place Cards. Manv newly married couples to-day j are oppressed with the idea that they must secure just such costly cover- \ ings for their tables, and will often even so into debt and suffer hard ships in other ways to obtain them, forgetting that a congenial company, and ’ that properly amused aware 1 their hosts have not exceeded their j means in providing accessories to the { appetizing meal served them, will or j should feel at ease and enter into unrestrained enjoyment of one anoth- | er’s society with not a thought of the j tablecloth. The p:ep 2 .)Hi:on and serving of the :f ' most delectable dinner is a matter of trilling trouble and cost as compared to the care and sums expended for wholly inappropriate table lace, which many visitors do not respect a hostess any the more for so using, and for elaborate decorations and souvenirs, These young couples sel¬ dom imagine that the candelabra or candlesticks and shades which it has been such a burden to obtain would no j p e niissed by their guests provid ed the sidelights or chandelier globes were veiled in the right tint and fur¬ nished sufficient illumination. They know that some wealthy persons do not like nor use table lights, but be¬ cause they are costly ornaments these young people imagine they must have them. For the same reason they imitate the fad of certain social lead ers by using some one flower upon their tables at every luncheon or din¬ ner-in the season, generally selecting the fashionable blossom they can least afford. A few inexpensive flow¬ ers prettily arranged would give just as charming an effect and prob¬ ably win the silent approbation of those in whose honor they were pro¬ vided. Sometimes the souvenirs and place cards of the rich are merely dainty trifles, imposing no sense of obliga¬ tion upon the guest for the one, nor feeling of envy that she h4s never obtained anything so charming as the other. If a well meaning friend men¬ tions this to a young coupie strug gling along on an income pholly inad¬ equate to- ostentatious entertaining, they often say, with , a sigh, that “rich people can afford to be simple, and noor people can’t, So the bride purchases souvenirs that her guests would perhaps far rather not accept, and breathes a fervent hope _that her trousseau will last until Doomsday, since means to replenish it appear a* distant. Another expense which many a young hostess undertakes is that of getting such imported vegetables and fruits as are out of season, and consequently expensive. Her chef tells her that he can prepare fine qual¬ ities of tinned vegetables, so that they will taste just like the fresh ar¬ ticle, which costs nearly ten times as much. The young entertainer, however, would not dare permit a sub¬ stitution to which her wealthier sis ter would be indifferent. She knows that fashion demands viands out of season, and she gets them at any cost. She is also as insistent about the selection of expensive fish and meats and the provision of several varieties of wines. By the time she reaches the wine list, her ex¬ penses have mounted so high that she errs on the side of variety rather than of qualit?, and purchases all the different kinds she thinks she ought to serve, leaving it to her guests si¬ lently—and often impatiently—to real¬ ize what she should have provided. Simple Pleasures Forgotten. Art in entertaining has not changed nor has human nature. The greatest degree of enjoyment is compatible with the greatest simplicity in hos¬ pitality. People today appreciate well cooked luncheons and dinners, brilliant conversation and just enough of floral adornment, and, per¬ haps, music, to give an aesthetic to things material, just as their enjoyed them three and score years ago, when conversa¬ tion was practised as a fine art for use and wit was as neces¬ to ?, feast as good wine. •Simpler modes of affording amuse¬ to friends, such as an invitation the evening with cards or music, do not appear to suggest themselves to many young couples. They are in¬ by the true spirit of friendli¬ which would have a guest break bread with them, but too often this spirit of the home is clouded ostentation, and the straining to a form of hospitality only jus¬ in the rich makes itself un¬ felt, while many desir¬ acquaintances draw aloof from whose methods of entertaining hey are unwilling to copy.—New Tribune. The Feminine Playgoer. A lady is infinitely better behaved in a L ° ndon the * A tr * a i^n is. She raake ° f much setter and a more in elhgent onlooker. If. however, she has a relative or a friend in the piece, she ceases to be a P art of the audi ^ nce s h e becomes a terror.—Weekly Dispatch. A Mere Trifle. Mrs. Back Bay—Mercy, Bridget, you broken that 400-vear-old vase! Bridget .with relief)—Oh. well, mum, i: it was an ould thing liko that, yez can take it out av me next week’s wages.—Boston Transcript. ' 5 - V An Arctic Circle Doctor. Dr. James F. Rymer, a natir e ol Croydon, will soon gain the distino tion of being the first fully quallQed English medical man to carry on p rc fesslonal work within the Arctic Cir cle. A few days ago Dr. Rymer left Ed menten, Alberta, Canada, on a lcnelj journey of 1,800 miles along the Atha¬ basca. and. Mackenzie rivers, His das tlnatfcii Is Fort Good Hope, which is about 100 miles within the Arctic Civ cle. He does not propose to retarr to civilization fer at least three years ■Dr. Rymcr’s patients will be Indian and Esquimaux.—London Dailv n GW3 DON’T CU r YOUR CORNS. If you suffer with corns, bunions, sere, callous spots on tho feet or soft corns be tween tho toes, go to your druggist or send 25c. by mall for Abbott’s bast Indian com taint. It cures quickly and permanently without cutting, burning or “eating” tho flesh and leaves no pain, or sprenesa. Ad¬ dress The Abbott Co., Savannah, Ga. < Aeccrdmg to Dr. Hadle j • president of Yale, the idle rich are the curse of tho country. John R. Dickey’s old reliable eye water cuces sore eyes or granulated lids. Don’t hurt, feels good; get the genuine in red box. Advises the Newark News: The housewives of the country should chip in and erect an imposing monu¬ ment to the servant girl who recent¬ ly died in New York after remaining with cue family thirty-two years. ECZEMA CURED. J. R. Maxwell, Atlanta, Ga., says: “1 suffered agony with a severe ease of ecze¬ ma. Tried six different remedies and was in despair, when a neighbor told me to try Shuptrine’s tettebine. After using $3 worth of jour tettebine and soap I am completely cured. I cannot say too*much in its praise.” Tetterine at druggists or by mail 50c. Soap 25c. J. T. Shuptbine, Dept. A, Savannah, Ga. DUMB SUFFERERS. Patient—Do you think raw oysters aro healthy ? Physician—I never knew any to complain.—Judge, Northern and Suuu.oi-n Roasts. The Northern idea as to coffee is to roast it a light brown and brew it into a thin liquid resembling tea. The Southern idea is to roast the coffee to a rich, dark brown and make it into a .thick black, • frothy liquid of pro¬ nounced strength and flavor.. The Southern roast is by far the most economical, for a very small quantity with an extra amount of water will give a coffee up to North¬ ern table standards, while the usual quantity made in the usual way satis¬ fies the Southern taste for a strong sustaining beverage. These facts should be kept in mind in buying coffee. To be assured of satisfactory results, one should use a brand pre¬ pared according to Southern idea— say Luzianne Coffee, put up in New Orleans and now sold everywhere throughout the South. We know of no better brand on the market for all around family uso and for economy of expenditure. Dutch Sumatra in revolt, Portu¬ guese Guinea in revolt, Japanese Kor¬ ea in revolt, British India seditious— a hard time, my masters! Sv.vi V' /ML This woman says that after months of suffering' Lydia l> Pinkkam’s Vegetable Compound made her as well as ever. Maude E. Forgie, of Leesburg,V a., writes to Mrs. Pinkham: a 1 want other suffering women to know what Lydia E- Pinkham s vege¬ table Compound has done for me. io r ■: months I suffered from feminine ib’ so that I thought I could not Lye. t wrote you and after taking Lvdia B , Compound, and Pinkham’s Vegetable prescribed i using- the treatment yon now felt like a, new woman. I am strong, and well as ever, and thank" you for the good you have done me. FACTS FOR SiCSC WOMEN. For thirty years Lydia E. iiflk ham’s Vegetable Compound, been the from roots and herbs, has standard remedy for female v- >f and hap positively cured thousands e women who have been troubled v, if a displacements, inflammation, ulcera¬ tion, fibroid tumors, irregularuvs, periodic pains, backache, that -par¬ ing-down feeling, flatulency, indiges¬ tion, dizziness or nervous prostration* Why don’t you try jt ? Mrs. Pinkham invites all sick women to write her for advice* She has guided thousands to health. Address, Lynn, Mass.