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HOPEFUL FLOWER MAIDS
Queon Alexandra attended a Man
sion House fete In London.
One of the diminutive flower maid
ens was both pretty and plump, and,
when her majesty stopped for an in
stant to smile down upon her, what
did she do but put up her wee mouth
for a kiss, which she received.
“Molly! ** gasped her astounded
mother, after the distinguished visit¬
or had passed on, “how could you?”
Molly gave good reason, I
fought," said she, "it ud be interest¬
in' to tell my grandchillern. Har
per’s Weekly.
THE NEW WOMAN IN CANADA.
"Woman in the Dominion of Can¬
ada,” said Lady Laurier, wife of the
Liberal leader, "occupies the middle
ground between the ultra claims of
the United States and the conserva¬
tism of the mother countries, Al
though they are admitted freely to
share in all the advantages of the
higher education, there is but one
woman registered as a practicing
lawyer in all of Canada. There are
less that six medical practitioners,
and the custom which prevails in
some denominations in the United
States and the older world of calling
women to the pulpit never has been
followed in the Dominion. The Civil
Service is open to women, hut so far
they have applied only for subqrdi
nato positions. Canada takes special
pride in her successful women farm¬
ers. Last year 15,000 women took
complete charge of farms, and nearly
all made them paying propositions.
Fruit farms appeal strongly to Can¬
adian women, and they are among
the most successful growers of the
world. There is an apple farm near
Montreal owned by three girls under
twenty, all still completing their ed¬
ucation. Last year they picked and
packed with their own hands 2200
barrels of apples. In the domain of
religion, where women always shine,
Canadians have not lagged, Two of
the most successful and energetic
ders of the Catholic church were
founded by French Canadian wom
en. Mlle. D’Youville founded the
Grey Nuna'in 1747, and Mme. Game-
ca. •* Queen’s Aspic. Put three-quarters of a pint of aspic
jelly into a basin and add three tablespoonfuls of tomato
02 ia catsup and quarter of pint of stiff mayonnaise sauce, Al¬
OB TO a a
& low this mixture to set in a round mold. Slice some tonrn
O ft toes, an equal quantity of peeled cucumber and about half
3 >- the quantity of sliced cold potatoes which have been pre¬
(5 oil and vinegar and
viously boiled. Dress with arrange
=3 around the cold aspic.
lin the Sisters of Providence. Mile.
iMance was the foundress of the great
Hospital Hotel Dieu of Montreal, and
her sisters afterward assumed charge
of the lepers of New Brunswick.
"Canadian women still retain the
primitive love of home, and no mod¬
ern tendency can shake their belief
that the most valuable work lies
along the lines of being a good wife
and mother, and keeping the home¬
stead in immaculate order. Go
through the rural districts and look
through the open door of cottages,
with their thatched roofs and half
acre patch of garden. There will be
seen the genuine Canadian life, and
the homes of the rich are only the
apothesis of the humble ones. The
floor is yellow with many scrubbings,
the stove is bright as new tin, and
the best bed stands in stiff solemnity
in frilled curtains and covers. House
cleaning makes up the epochs of life,
and every l’east.—Christmas, Easter,
the family birthdays and familiar fes¬
tivals—are always preceded by a gen
eral sweeping, dusting and scrubbing,
It still is fashionable in Canada, be
you rich or poor, plain or aristocratic,
to be known in your community as a
fine housekeeper.”—New York Press.
A MODEL ARM.
' Anna Haverland, who died recent¬
ly near Dresden, was a well known
tragedienne, possessed of a fine, w’ell
proportioned figure, a handsome face,
large eyes full of expression and a
voice clear, sonorous and flexible.
But it was her arm and its perfect
shape that won for her historical and
artistic interest, for it was the model
for the imposing figure of Germania
in the Niedenvald, who holds in her
right hand the German Imperial
Crown, while her left leans on a
sword. This monument, says a Ger¬
man correspondent, is the work of
Prof. Schilling, and it was a long
time before he could find an arm
worthy of becoming the piodel of that
famous figure. One evening he was
seated at the Court Theatre v ,^vhere
Anna Haverland was playing “jfhus
nelda.” Scarcely had the actress
raised her arm with an imperious
gesture than Schilling,, starting to his
feet with a half suppressed-ejacula¬
tion, rushed from his box to the stage
and as the curtain fell appeared be¬
fore her with a beaming face. Hers
was the long looked for arm that was
to bear the German Crown and grace
! the statue of Germania. Fortunate
Anna! Beyond her little world she
was unknown till the sculptor lmmor
tallzed her arm. It Is almost as
great a distinction as having no arms,
Mm the Vonus of Milo. But stay!
Perhaps those lost arms are now on
Germania.—Boston Herald,
WHAT ABOUT OUR GRANDMAS?
Considerable pulpit energy is being
wasted in consideration of the femi¬
nine style of dressing, and the hurt¬
ling of charges that It is indecent.
The special grievance seems to lie
in the waist known as “peek-a-boo >»
and in the elbow sleeves favored in
warm weather. These styles promote
comfort, and therefore seem to con¬
cern alone the persons adopting
them.
The habit of attending to one’s
own business is so excellent that it3
wider prevalence ought to be encour¬
aged. If these articles of wear are
offensive to the unco guid what pangs
would have torn them had they come
into contact with the gowns of their
sainted grandmothers!
The grandmothers garbed them¬
selves in a manner exposing to the
sunlight and the general view their
shoulders, arms and chests. Over
part of this exhibit they draped a
scarf or a filmy pretext of lace.
They also displayed their feet and
ankles absolutely without a blush, ac¬
cepting as a fact the theory that the
existence of the feet and ankles had
been known and would be tolerated.
Thus arrayed the belles of the six¬
ties, reviving a fashion of a genera¬
tion before, paraded the streets in
the afternoon.
Perhaps they were railed at for
their temerity, but if so, they paid no
heed, and the reformers of the day
'accomplished no more than the re¬
formers of the present are apt to do,
this being a total of nothing.
When men took to the shirtwaist
the change was radical, but the men
found it comfortable. The women
had not the impertinence to rebuke
them.
To let the tastes of the women find
unhampered expression would be only
fair play, so long as this does not
interfere with public rights. The out¬
| cry against the gigantic hat is on a
different basis, for this hat is a
nuisance.—Philadelphia Ledger,
P retty ^JTiines r*' ~
Plaids are much worn and form
some of the smartest suits.
Long sleeves are invariable with
the new tailored shirt waists.
“Fruity brownish” tones is a term
used to describe the new reds.
Embroidery figures on stockings
for afternoon and evening wear only.
A spreading hat of thick grey beav¬
er is trimmed with three velvet heart¬
: ed roses.
j J shoes with patent leather prominently vamps
J an( j cloth tops will figure
t hj S W i n t er .
Button boots—as they are under
j j s t otH i are considered the smarter
for stree t wear.
A knot of tulle matching that at
the throat is used to tie the flowers
worn at the belt.
The fichu effect is employed exten¬
sively in the development of the back
of the elaborate empire gowns.
Various shades of brown and
green hose are being shown for wear
with heavy fall tan oxford ties.
New fancy plaids include such
combinations as browns and greens,
deep peacock blues and slaty grays.
Turbans range in size from medi¬
um to very large. The box shapes
with protruding crowns are most in
favor.
Braid, both plain and in fancy
weaves, will be much used for trim¬
ming. Touches of black satin, too,
will be in favor.
The dog collar of satin or narrow
ribbon is worn over the collar of the
lingerie waist and is a little newer
than that of beads.
While all other colors come and
go, the navy blue suit of tailored fin¬
ish remains as a standard, and the
girl who wears vt nearly always looks
well dresqed.
Many shirt waist sleeves are but
’toned from shoulder to waist—not al
together for ornamental purposes,
but largely because the buttons make
the long sleeve much easier of ad
justment. ........ . __________________________
PRACTICAL ADVICE ABOUT
DIVERSIFIED FARMING
■ 4 + »♦ -» 4 4 444 - 'ttzxntzmttttxnttxxtnax
Spurs For Ponltrymen.
Do not let very fat old hens be un¬
necessarily exposed to the hot sun for
want of shade and then wonder why
they drop dead from apoplexy.
Presumptlous ambition to raise
many birds before success has been
attained with few has wrecked many
who might have done well with poul¬
try if they had started more cau¬
tiously.
What poultry pick up on the wide
range found on the farm and the
good exercise they get when roaming
about enable the farmer to raise
poultry more cheaply than anybody
else can.
Some who think they would like to
have oyster shells for their poultry,
but who do not like to buy them, can
pick up clam shells along streams and
pound them up into something quite
as good as the prepared oyster shells.
The time is upon us when eggs are
expected to he low in price. They
are just as wholesome and nutritious
now as when they are worth four
times as much per dozen, hut the av¬
erage person begins to think he does
not like eggs about the time their
price falls. This is a queer freak of
wide proportions, feeling that eggs
are more desirable when they will
sell for the most on the open market.
Waterglass is the best medium for
keeping eggs in good condition for
some months that the farmer can use,
but packing eggs in bran or salt is
likely to be more convenient for the
farmer. Either will keep eggs in fair
condition for some time if the eggs
are strictly fresh to begin with, but
the salt or the bran should extend at
least two inches beyond the eggs on
all sides, the top and bottom included.
While eggs are cheap those who
wish to economize in the securing of
food may feel that eggs are being
used on the home table so much as
to become tiresome. They should
consider in how many ways eggs can
be prepared for the table, and how
different they will look and taste
when prepared differently, When
using meat that is not salted there
is more or less danger that its con¬
dition will not be the best in hot
weather, and digestive troubles may
result. But if eggs are bad, it can
be noticed before they are put on the
table, and they are to that extent to
be preferred.
Apoplexy is more likely to appear
among poultry in summer than at
other seasons. Extreme heat may
cause it. Its immediate cause is a
rush of blood to the brain, when a
blood vessel is burst. Over-eating or
sudden fright may cause it also. If
an affected fowl is taken in time
treatment may help, but usually it is
too late for treatment before the trou¬
ble is noticed. The treatment is
bleeding from the under-side of the
wing, but the bird should not be bled
to death. A cool place where the
fowl will be quiet should be used to
keep the bird in after treatment.
If it is desired to dust a large num¬
ber of chicks that, are at least as large
as quails it may be quickly done by
a simple arrangement that any intel¬
ligent man—and many women—can
make at home. Use a barrel that lias
two fairly good heads, cutting an
opening in the end about eight by
ten inches, and arrange hinges or
buttons to fasten back the part that
is removed. The chicks are put in
the barrel through this hole, some in¬
sect killer is put in the barrel, and
the barrel is rolled over the ground.
The chicks will flutter and stir up the
powder till it penetrates every part
of their feathers. There should be a
few holes bored in each end of the
barrel to admit air and prevent the
chicks from being smothered. With
such an arrangement a dusting may
be given at intervals of a week about
three times, so as to kill lice that
may hatch from time to time, and
the work will be quickly and thor¬
oughly done. Rolling the barrel
about a minute is enough.—Progres¬
sive Farmer.
Feeding Beef Calves.
A. G. P., Jeffersonton, writes: We
have a bunch of pure bred Angus
calves which we wish to keep growing
and in nice shape to sell as breeders.
They are five to six months old and
weigh about 500 pounds. Have been
running with the dam so far, but we
will wean them and put them on
grass in a week or two and want to
feed, so they will suffer as little set¬
back as possible when the milk sup¬
ply is cut off. What grain ration
would you suggest and how much?
We are now feeding them four pounds
per head per day of a mixture of
eqvial parts of cracked corn, crushed
oats and wheat bran.
Answer: It is a very difficult mat¬
ter to wean calves that have been
raised on the dam without their suf¬
fering any setback. The best oppor¬
tunity to do this is when-they are go¬
ing on grass which ' 'provides' 'them
with a succulent, nutritious and eas¬
ily digested food, and one that keeps
the digestive system in fine condition.
Do not turn them on grass too soon,
as young and watery grass is an un-
satisfactory food, and particularly for
young calves, You have acted wisely
in teaching the calves to eat grain
freely, and do not think of any sug¬
gestions that can be made for improv¬
ing the ration, though the whole
grain can be fed with equally good if
not better results than the crushed
oats and corn, The mixture suggest
ed is a very good one, indeed, and
should be fed ab libitum, though care
should be taken to see that the calves
do not eat too much. It will be neces
sary to continue the grain ration and
keep them on the best pasture avail¬
able keep them from “going back. »
to
As to the amount of grain that
should be fed per day, that must be
determined by the individual feeder
and by the individual capacity of the
animals. The vigilant feeder can de¬
termine this point by watching the
calves daily, A little oil or linseed
meal might, be added to the ration
with advantage, from one-quarter to
one-half pound per day being suffi¬
cient. A tablespoonful of dried blood
will also prove helpful at times. These
condimental foods supply protein in
considerable amounts, and have a
toning effect on the system, generally
speaking. Dried blood in particular
has been found quite useful as a cor¬
rective for white scours, and this
point should be guarded carefully if
the calves are weaned suddenly and
put immediately on grass, If the
weaning process can be made gradu¬
ally and the calves taught to eat
some bright hay and the grain ration
suggested they are not so likely to
suffer a setback as if they are cut off
from the milk supply all at once.—
Professor A. M. Soule.
•> w.
Plant Ensilage Com.
When I was growing corn for the
silo, and annually putting up 600 tons
of it, I always planted my silage corn
in July, for there it followed a crop
of clover hay on the same land and,
in the cultivation of the crop, clover
seed were sown again, so that on that
rich bottom land I generally got two
tons or more of clover hay and twenty
tons of corn silage every year. I was
engaged in cleaning the bottoms of
weeds and making manure for the
hills, for with this annual treatment
there was hardly any such thing as
exhaustion of that bottom land where
the soil was nearly ten feet deep, be¬
ing the accumulation on an old mill
pond bottom where the stream had
cut a deep channel.
On any moist lowland of good fer¬
tility July is early enough to plant the
ensilage corn. It then comes in at a
comparatively leisure season, where
a man grows no tobacco or cotton,
and even the cotton will not be push¬
ing much early in September when
the corn is ready.—W. F. Massey.
Angora Goats.
There are four points in favor of
Angora goats: (1) They will im
prove pasture by killing weeds and
brush. (2) They yield fleeces of fair
value. (3) The flock increases with
reasonable rapidity. (4) They sup¬
ply the land with very good fertilizer
and distribute it evenly, there being
no large piles of it. Sheep are the
only other animals that can compete
with the goat in regard to point one
and two; and, as for improving a
pasture, particularly if it is has much
brush in it, the she^p do not compete
vere strongly.
Raise Pure-Bred Cattle.
If our farmers will raise pure-bred
stock and feed liberally, judiciously
and regularly, make and save their
own fertilizers and raise stock enough
to warrant slaughter houses to come
into their midst, they will And a good
paying market for good beef stock;
otherwise raise, feed and ship in car.
lots to New York, Baltimore or Chi¬
cago at profitable prices.—Progres¬
sive Farmer.
When to Cut Alfalfa.
There is one especial point that we
wish to call attention to in cutting
alfalfa. That is, pay no attention to
the blossoming period, but look for
the sprouting of the next growth at
the root crown. If the sprouts for
the next growth are out, cut the alf¬
alfa whether blossoms appear or not.
If they are not out, do not cut it.—
Hoard’s Dairyman.
•/>
Cabbage Worms.
The treatment for cabbage worms
is to dust the cabbage while the dew
is on the plants with a mixture of
eighty parts flour or lime to one part
of Paris green. As far as my experi¬
ence goes it seems that heads in
which worms have wmrked rather
free’y show a decided tendency to rot
during hot weather.
Good For Seed.
— Treating the seed of corn, okra,
watermelons* and other seeds a coat
of coal tar and then rolling them in
dry ashes or dry earth will keep
everything from disturbing them in
the ground. — ----------
WILE RECORDS ON LAND.
Electric Locomotive Makes the Best
—Auto Comes Next.
For convenience in ocpnparlng
speeds made on land by various veh¬
icles as well as by horses and men
the following table of mile records
has been prepared by a writer in the
Metropolitan:
Electric locomotive, 27 seconds,
1903.
Automobile, 28 1-2 seconds, 1906.
Steam locomotive, 32 seconds, isf)3.
Motor paced cycle, 1 minute 6 1-5
seconds, 1904.
Bicycle, unpacod, 1 minute 49 2-5
.seconds, 1904.
Running horse, 1 minute 35 1-2
seconds, 1890.
Pacing horse, 1 minute 55 seconds,
1906.
Trotting horse 1 minute, 58 1-2 sec¬
onds, 1905.
Man skating, 2 minutes 36 seconds,
1896.
Man running, 4 minutes 12 3-4 sec¬
onds, 1887.
?Ian walking, 6 minutes 23 seconds,
1890.
It will he observed that the dif¬
ference between the locomotive and
the automobile is trifling. For 100
miles the record of the steam locomo¬
tive is much better than that of the
auto. However, both the electric lo
eomotive and the auto may be ex
uected to show further improvement,
as their development is incomplete,
while their steam brother has attain¬
ed about the limit. The horse rac¬
ing records added to the table were
all made in recent years. Evidently
we breed better and train better
than before.
FISH WITH A SAIL.
Hoists or Lowers It at Will and Navi¬
gates Shallow South Pacific Waters.
Few marine animals-seem at first
glance to betray less intelligence
than the jellyfish. Up with the tide
and down with the tide, carried along
by thisi or that current, moving with the
eddy of a backwater hither and thith¬
er, the jellyfish has become almost a
synonym for helplessness.
Scientifically, of course, the popular
idea of the jellyfish is wholly mis¬
taken; but it is perhaps only in
tropical waters that he is found in
the perfection of intelligence. In
the South Pacific, around the islands
of Polynesia, and as 'far south as the
upper portion of the North Island o!
New Zealand there is a jellyfish who
not only knows where he wants to
go but is even provided with a sail
which he can and does hoist or low¬
er at will. The sail, like the rest of
this curious animal, is almost trans¬
parent, hut unlike the body of the
fish, which is of the usual gelatinous
construction, the sail is a membrane
almost as hard as shell.
Roundabout the Ellice Group the
navigating fish is often found with
a sail measuring five inches across,
and he navigatos the shallow island
waters with the skill of a’Hooghly
pilot, steering in and out of snaggy
places and avoiding obstructions both
above and below the surface with un¬
erring skill. Like his cousins in
home waters this navigating jelly¬
fish has the power of stinging its
natural enemies and its sting is fa¬
tal to fish and dangerous to man.—
London Standard. y
Butter 300 Years Old.
After lying burled for three cen¬
turies a firkin containing one hun¬
dred-weight of butter has -been dug
up in Fallagherane bog, County Ty¬
rone, Ireland, by a farmer. The hoops
and staves of the firkin, which was
twelve feet under ground, collapsed
when lifted up, but the butter, of
pale yellow color, is in a perfect
state of preservation.
CAUSE AND EFFECT.
Good Digestion Follows Right Food.
Indigestion and the attendant dis¬
comforts of mind and body are cer- I
tain to follow continued use of impro¬
per food.
Those who are still young and ro¬
that, bust are dropping likely to overlook will the fact a J|
as water wear
stone away at last, so will the use of ^
heavy, greasy, rich food finally cause
loss of appetite and indigestion.
Fortunately many are thoughtful,
enough to study themselves and note
the principle of Cause and Effect in
their daily food. A N. Y. young wom¬
an writes her experience thus:
“Some time ago I had a lot of trou¬
ble from indigestion, caused by too
rich food. I got so I was unable to
digest scarcely anything, and medi¬
cines seemed useless.
“A friend advised me to try Grape
Nuts food, praising it highly, and as
a last resort I tried it. 1 am thank¬
ful to say that Grape-Nuts not only
relieved me of my trouble, hut built
me up and strengthened my digestive
organs so that I can now eat anything
I desire. But I stick to Grape-Nuts.”
< ( There’s a Reason. »»
Name given by Postum Co., Battle
Creek, Mich. Read “The Road to
ville,” in plcgs.
Ever read the above letter? A
new one appears from time to time*
They are genuine, true and full of hu¬
man Interest.