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8U Soiv MORNING.
HSRI
>r •••***r ‘hit 1 in.
The science of successful farming,
well as success Id any other line,
recognizes the all-important factor of
economy. Everything mu3t be made
use of; nothing be allowed to go to
waste. The bran of the mill must be
turned into feed, the manure to soli
ud so on; everything must be put to
use,
tnfHiisr Cm a Kurin.
The beginner on a farm usually es
timates t.ie Cost of the farm as the
largest expenditure, but a farm is aa
incumbrance if Lie owner has not
sufficient capital to derjpe t.ie most
from the land. T.iere is a heavy out
lay to be considered for buildings,
horses, cattle, wagons, machinery im
plements, seeds and labor. The cost
for the first year may.exceed the val
ue of the farm itself. It is better to
begin with a small farm where the
capital is limited than to undertako
too much and lose all by going into
debt.
Rir#l• and vr*ad .ad.
While all birds abl the farmer In de
stroying Insects it remains for a num
ber of them to eat weed seeds and
thus help xeep the weeds in check.
The family of birds that do the most
toward this are the native sparrows.
The English sparrow is not to be
classed with them in this regard. Eng
lish sparrows do harm, also, when in
large numbers. In driving away the
native birds from their nesting places,
thus exposing them and their young
to danger in more exposed nesting
sites. They also eat grain and are
more harmtul than beneficial.
On the other hand, (he song, vesper
and chipping sparrows, as well as the
field bunting, consume great quantities
of weed seeds from the time they first
ripen until late in t.ie tall, and the
song and tree sparrows with the snow
bird practically subsist on them during
the- winter.
The redwinged blackbird also eats
large quantities of weed seedß, and tne
meadow iark and brown thrasher both
crißßiime some during certain seasons
of the year. ,
It is pleasant to see and hear these
birds, but it is pleasanter still to real
ize that they arc preventing thp growth
of a great deal of noxious vegetation.
—H. E. Haydoek, in New York Tri
bune and Farmer.
Omrilnc
To pay the same price for rancid
cream as lor aweet cream is manifestly
unfair and ruinous to tue wtioie busi
ness. To absolutely reject all olf grade
("•earn wiil improve the grade of but
ter made. But off flavored cream has
eome value, although less value than
good cream. Only three things are
possible—mix all together and dam
age the whole (burning, return the
peer grad" and lose the patronage and
insure heavy loss to the patron, or
grade and j ay for each grade according
to appzovimatc value.
It takes a man with a trained nose
and trained taste to grade cream. It
can be done by mechanical tests, but
practically tue human senses are to he
relied upon, and a man without these
senses wall developed Is out of place
in a creamery. \Ve are speaking of
gathered cream plants, and believe that
au ambition to get into the best class,
best In honors and best in payment,
can be stimulated among the patrons,
and that time put In showing the pa
tron how he cau get there and stay
there Will be very profitably spent,
litis Is something more than theory,
tor It has been made an accomplished
fact in so many cases that it must be
acknowledged to be practical. We do
not mean that grading cream, holding
ir. different, vats and churning sepa
rately, have become every day prac
tices in ertameries, but that keeping
out the worst and churning it after
ward can be done, and that rushing
direct, for the home of a putron with
a road horse and road cart has done
wonders in improving the cream of
those patrons. In all such cases the
cutter maker should not stop to argue
or talk much, but speak to the point
and leave at once without listening to
excuses or recriminating palaver.—
—Creamery Journal.
OverfreJittg of ('ltinkn.
The overfeeding of chickens so sel
dom happens that it may seem a little
strange to call attention to it, but over- !
feeding In connection with too little
exercise is so common that many
might proflt by considering the ques
tion. Feed ihe chickens with a liberal
diet of cornmeal, mash, oats, bran and
middlings, and if they do not take too
much exercise they will become dumpy
and heavy, and some will actually die
over night without any apparent cause.
S*ome chickens are naturally active
enough to take all the exercise they
need to keep their systems in good
condition, but mere are others consti
tutionally lazy, and they will fatten
themselves to death, and never at
tempt to work ofr the great amount of
food accumulating in their systems.
They become lazier the more they eat
of the heavy food. One must in such
instances eitner reduce the quantity
and quality of the food or make the
chickens take more exercise, ’me lat
her is not always satisfactory because
oi the effect it lias upon their egg lav
ing.
Tae beat method Is to study the food
question. We must learn something
about the individuality of our flocks
!’- order o understand their needs
properly. Some breeds are so much
more active and nervous than others
that the same rations and treatment
will not apply to them aa to some eth
ers. The nervous, restless chickens
should be made to flock together. They
would pine away and die If confined In
a narrow enclosure where the dull,
heavy chickens might find ideal quar
ters. A defective flock needs heavy
feeding to bring them up, and an over
fed flock needs smaller rations and a
little more exercise.
As the flock is fed it will be found
that some individuals will show pecu
liarities of their own. and they should
t-c separated from the others to pre
vent injury to the others. We can do
no better than to study the flocks in
this way end gradually sort out the
prolific layers, the active and nervous
ones, and the dull phlegmatic ones to
form new flocks. —Annie C. Webster,
in American Cultivator.
Orchard* In fha 1.
During the late fall is the best and
moat suitable time for giving attention
to the trees, not only because there is
better opportunity for so doing, but
also because the pruning of the trees
and the removal of diseased portions
can be done less hurriedly than in the
spring. Neglecting the orchard is the
cause of frees being unprofitable, but
where farmers have recognized the or
< hards as sources of profit, and regard
ed the trees as something more than
ornaments, or as occupying the ground
from custom, the returns have been
satisfactory. The land used for the
orchard Is frequently forced to bear
two crops the year, one of grain and
one of fruit, the latter crop coming be
cause it is natural for trees to attempt
to bear fruit, even under unfavorable
circumstances, while the grain was In
tended for market. When land is thus
taxed it will be but a few years before
it is exhausted, as it is better to cut
the trees down and give the land whol
ly to grain than to leave the trees to
reduce the grain yield and at the same
time produce only unmarketable fruit.
Grain and fruit crops on the same
land remove the fertilizing materials
of the soil very rapidly; yet farmers
seldom apply manure on orchard land,
preferring to use it on other fields. The
orchard must take care of itself, be
coming the prey of insects and dis
eases, and the trees make but little
growth, or die, when they could, with
care, bo made to produce good paying
ciops at less cost for labor than grain.
A crop of grain or grass may be
token from the land occasionally, but
it requires time to establish an or
chard; hence it is a serious mistake to
neglect, trees and allow them to become
diseased when the labor of making an
orchard and the loss of time waiting
for the trees to reach the bearing
stage is considered. When an orchard
has bet onto overrun with weeds, or the
trees show signs of decay, the first
work should be to cut away all dead
or diseased limbs and then plow the
gtound, applying 10 bushels of lltne per
acre, or 25 bushels of wood ashes, har
rowing the land. Work in an orchard
1c difficult, on account of the roots,
but it should be plowed as well as
possible, so as to break up the hard
surface soil. Rye or crimson clover
should then he seeded, If in the fail,
and the ground plowed again in the
cprtng, tinning the rye under. Cow
ptas tuay then be sowed on the ground,
after danger of frost is over, and if
<li sired the cow peas may' be fed off
by sheep, as the animals will return a
large proportion of the crop to the soil
as manure. With the application of
manure or fertilizer tne orchard ntay
then be seeded to clover, but no or
chard should be kept permanently in
gtass. The proper plan is to plow the
clever (or any grass crop) under, and
then grow late potatoes, cabbages or
some other crop that Is cultivated be
tween the rows and which requires
manuring. Peach trees thrive best
when given clean cultivation, like corn,
a crop of any kina sometimes doing
harm. Clean cultivation, with a mulch
crop, such as rye. sowed in the fall
and turned under in the spring, is usu
ally beneficial.
Diseases sometimes almost Imper
ceptibly spread in winter. No mat
ter how careful the grower may be he
will frequently leave fallen fruit, dead
grass, leaves or any other refuse ma
terials around the trees in wiuter. They
are the vehicles of germs, and as the
winds scatter light substances to other
locations the failure to clean away
the refuse from a single infected tree
may cause the spread of disease over
the entire orchard. It is useless to cut
away dead limbs and burn them if the
spores of fungus diseases can be scat-
tered broadcast by materials that
could easily be cleared up and in a
Short time. Work during the winter
can be done to good advantage in de
stroying the borers, and the eggs of the
millers which produce worms can be
cleared from the trees; in fact, every
tree will be benefited by scraping and
washing with a strong solution of lye,
while painting the trees in winter with
crude petroleum is claimed to be a
remedy for tue scale insect. The trees
of an orchard usually show the effects
of good treatment. The peach, which
sometimes appears to succumb to no
cause, will respond to severe pruning
and take on new life. Many trees, es
pecially those in old orchards, are just
as they were when first set out. never
having been trimmed. They can be
improved by pruning, but it should be
done judiciously, and not by going into
the orchard with an ax and saw to cut
away the tree indiscriminately. Or
chards that have never paid a dollar
can be made to give good profits if the
same labor is given them as is be
stowed on grain crops.—Philadelphia
Itccord.
A KrN’iit.
Currie—Bighead is quite a charac
ter. is he not;
Peters—Yes. He is one of those fel
lows that are willing to make fools
of themselves to show their individual
ity,—Judge.
.
"aso/
A Pocket No Thief Can Pick.
A pocket to defy the most accom
plished thief has been invented # aad
can oe utilized by both men and wom
en. It is inside the regulation poc
ket, and is purseiike with the flap
buttoning inside, thus leaving the poc
ket to be used in the ordinary way. It
can be readily manipulated by the
wearer from the inside, but cannot be
opened from the outside without con
siderable difficulty. A tailor is the in
ventor of this unique article.
Woinfiw,
It is an extraordinary but incontest
able fact that some women when at
the age when most people die undergo
a sort of natural process of rejuvena
tion —hair and teeth grow again, tne
wrinkies disapear from the skin and
sight and hearing acquire their former
sharpness. A Marquise de Mirabeau
Is an example of this rare and remark
able phenomenon. She died at the age
of 86, but a few years before her death
she became in appearance quite young
again. The same change happened to a
nun of the name of Marguerite Verdur.
who at the age of 62 lost her wrinkles,
regained her sight and grew several
new teeth. When she died 10 years
later her apeparance was almost that
of a young girl.—Pearson's Weekly.
M*r<r*ri/,d Fabric*.
Every woman is more or less fam
iliar with "mercerized” fabrics, but
comparatively few know why they
bear that name or how the name orig
inated. The cotton yarn with its silky
luster from which these gooda are
made was first produced by a French
man named Mercer. The process was
discovered by him more t.ian 40 years
ago. but it nas only come into popular
use within the last few years. Mercer
discovered that by treating the cotton
yarn to a bath of caustic soda and sul
phur it would become translucent and
elastic and all impurities would be re
moved. After this treatment the yarn
was stretched to prevent its shrink
ing and afterward subjected to the
usual process of dyeing or bleaching.
The One-Color Croze,
The old-fashioned notion of the
fight blouse with a dark coat and skirt
is only permissible for purely practi
cal uses. Even then it is surely better
to have some sort of connection be
tween the blouse and the skirt. For in
stance. if you have a dark bine Rus
sian coat and skirt, and you want to
wear a shirt beneath, way not have
It of dark blue muslin, lawn, or wash
ing silk, striped with white If you will.
There is a craze this autumn among
smart women to dress entirely in one
color, from headgear downwards. At
this season It is easy to carry out a
pretty conceit of this kind, for the pre
vailing colors are blue and brown, and
in the latter we can carry it out even
down to our boots. And how very
smart a whole-brown outfit is if this
color suits you. If not. surely blue
does, and remember there are many
shades in each, and you can wear at
least four at once.
Hat* fir Children.
Hats for little girls that are the
most popular are in the shepherdess
effect and made of white French felt.
One model is trimmed with three
inch black velvet ribbon. This ribbon
is caught into a fiat, broad bow at the
front, from which the ends are drawn
through the brim, one on a side, two
or three times. Each end is looped
once, the ends falling a bit below ttie
shoulders. They do not meet at the
back. Raced effects are particularly
good.
Another model is in white French
felt also, in exceedingly novel fashion
is cut away a narrow section an inch
from the edge of the brim, the raw
edges being caught together in ajour
effect. This same adornment is noted
near the edge of the broad flat crown
The stitch which holds together the
pieces of brim and crown is fancy, but
not unlike the herringbone. Black
velvet, ribbon ia also knotted about
this hat.
Return of the Earring.
The earring is "in" again, and even
the old fashioned long ornament meets
with a smile of approval from Dame
Fashion these days. Contrary to the
customary method of reviving old
styles it was not the arbiters of the
fashion world of Paris that brought
about the return to favor of this or
nament beloved by the ancients as
well as the woman of modern days,
but the Princess of Wales, to whom
is ascribed in England the credit of
having turned the scale and restored
this article of feminine adornment, to
its former high estate. The earring
has been “out” for some years, al
though occasionally the possessor of
a handsome pair of solitaires would
display them in her ears; for the most
part, however, women who made any
protense to following Fashion's lead
discarded the earring, and as a conse
quence many an artistic example of
the goldsmith's art embellished with
gems rich and rare has been care
fully preserved in jewelry wrappings
awaiting the inevitable return to favor.
It is claimed that earrings are among
the few jeweled ornaments that en
hance a woman's personal beauty for if
rightly chosen, they emphasize the
THE BRUNSWICK DAILY NBWS.
best points in hair, features and com
plexion. and lend light and color to the
face. The solitaire pearl or diamond
earring will always remain the special
treasure of the woman so fortunate
as to own a good specimen, but there
are also many valuable and beautiful
earrings set with other precious stone3
and modern art and ingenuity will pro
bably evolve many more now that the
ornament has come in again. At pres
ent Parisian jewelers are producing
earrings combining two gems such
as turquoise and diamonds or emer
alds and diamonds, in what is known
as the “swing" pattern. The Princess
of Wales is said to wear earrings al
ways, and of different shapes and sizes
often choosing the long ornament that
has not been worn to any extent in
this country or in England either for
some time past.—Brooklyn Eagle.
An Otld Occupation.
This is what one little woman, a
sickly one at that, accomplished in
an occupation which was certainly an
odd one for a woman to undertake.
She runs an express business, and
tuns it uncommonly well. Many men
have run express businesses, and it is
conceivable that some women could
do so equally well, but this particular
proprietor of horses and wagons mana
ges her affairs largely from her sick ■
l ed. Hers is a carious case, indeed.
So situated ,fpw women would have
had courage enough to attempt more
than the management of their medi
cine kettles, but that sort of life did
not suit iter energetic mind, whatever
her body nad to say about it.
This woman express manager inherit
ed the business from her husband. He
had made some money; at least, she
might have sold her horses and wagons
and lived the li'e of a sofa invalid.
But she knew something about her
husband's affairs, and felt that she
could run the business quite as well
as it had been run in the past. In
stead of selling, she boug.it. Her man
agement was strict, and she watched
details carefully. Her first thought
was merely that she could keep the
business at the same level as before;
but she soon proved net-self a better
manager than her husband. Her patron
age increased, and steadily her staff of
workers increased. Her wagons rum
ble through the street and are known
of aii men, but few suspect that the
surname painted across their great
sides belongs to a trail little woman,
who, as likely as not, is in the doctor's
bands at the very inutnont.
Women are energetic am! can attend
to detail, but it is rare that one pos
sesses the executive ability necessary
to run a great business without being
actually on the spot continually. Of
course, this woman expressman has
good subordinates, but it is not, with
her. a case of someone else doing the
work while she remains a picturesque
head. She knows well exactly what
goes on in her stables.
Besides ill-health, this woman has
hart to contend with organizations
far larger than her own—with tae
great express companies of the coun
try. four or five of which send wagons
into her territory, and even with the
street car company, which operates a
trolley express almost past her door.
Only acute management could enable
ber not only ti. hold her own, but to
prosper, in the face of this rivalry. She
does not expect ever to run an express
business as large as those of some of
her rivals, but so long as there is a
comfortable annual increase in the
amount of business done and the num
ber of dollars on the fair side of the
balance accounts she is content to re
main prosperously local.
Her success, be it added as a last
word, has not bad any especial luck
as an important factor. She has found
herself "up against” misfortune more
than once. A fire, an accident to her
horses and other calamities have fal
len to her share and made inroads on
her profits. She is so far from being
a favorite of fortune that she might
have posed as a "poor thing" if she
hadn't made up her mind that she was
going to be "master of her fate," and,
incidentally, a good, paying business.
—Washington Star.
Belts with stocks to match will be
much worn
Large lace corsage collars orna
ment many very attractive bodices.
Black will, of course, be the favor
ite for every-day wear, and is always
standard.
Lace collars adorned with velvet
spots are very pretty and promise to
be much worn.
Braids, passementerie and buttons
used in novel forms are among the
popular autumn trimmings.
A fancy velvet season is predicted,
but time has yet to verify the general
adoption of such unusual and fancy
stuffs.
The chignon is once more coming
into vogue, and it can certainly be
said to be very becoming to youth
ful faces.
For evening wear, capes of pale
tinted fluffy material, having long,
wide streamers of ribhoa and lace,
are to be the order oi the day.
Antique lace in filet is the embodi
ment of exclusive style. Beautiful
skirts are made of it in an open in
sertion on a coarse linen foundation.
The new shapes, while showing a
wide variety, are far less eccentric
than for several seasons back, and
are very pretty and graceful, the
chief feature of many of them being
a raised side with a drooping back.
Oolite.
O dollie. doliie, we can’t go
Out doors In this hard wiud and snow,
But in the house must p.ay;
Now X as teacher will taka part.
And you as scholar must be smart,
And good your lesson say.
No, no, I cannot have you cry,
I’llnut you in this chair so high
Where dogirie can not reach;
Now you must say your A. B. C,
Amt not look Mas lily so at me,
Or else I cannot teach.
What, you have fallen down, O my!
And put the pencil in your eye.
O dear, what shall I do?
No more school I see today,
For bow can you with one eye play.
And that one swollen, to.
Now to the doctor’s you must go
Although the ground is white with snow,
And have an eye put in;
So careless ’twas of you to fall.
And bring great trouble to us ail,
O naughty you nave been.
—Brooklyn Eagle.
Zulu Dolls.
The little Zulu girl has plenty of
leisure. She has no clothes to put on.
no beds to make, no floors to sleep, and
very few dishes to wavh.
She does not attend school and.
therefore, has no lessons to learn.
Sometimes she is sent to drive the
monkeys away from the garden palm
where they have come to steal the
pumpkins, or she brings water *rom
the spring or dig3 sweet potatoes, for
dinner.
These s mall duties, however, do not
occupy much of her time. And how
do you think she spends the bright
days in her pleasant summer land?
Let me tell you. She plays with dolls
just as you ando —not waxen ones, with
real curls and eyes that open and close,
but clay and cob dolls, which she
makes with her own little black fin
g< rs. She mixes the clay and moulds
it into small figures, baking them in
the sun Then she takes a cob. and
funs a stick through the upper part
for arms. She thus finds herself
the owner of two styles of dolls. It
is not the fashion for either the little
mother or her dolls to be dressed, ow
ing to the great heat. So there are no
clothes to be spoiled by wailing in the
brook or rolling in the sand.
Hr Love for C at*.
Denver has a cat hospital.
It develop? I from the love of
a little school girl for cats and
the care which she gave to
sick and injured members of the cat
family. She took t.iem in. and learned
by practice and study how to heal their
wounds. She bandaged broken legs,
and dressed torn places with antiseptic
washes. She dosed poisoned cats with
lard and fed sick cats with the spoon.
After a while it got noised about
among the Denver cats generally, and
subsequently when any old fighter had
been making a night of It on the alley
fence and turned up in the morning
worse for wear, or when some helpless
Kitten had been tossed out of a third
story window to see it land on its feet,
over many times, they would make
straight for this girl’s front door and
wait on the stoop tii! she came to take
them in.
Finally the girl’s father said if the
house was going to be turned into a
permanent, cat hospital be might a.
well build an annex. So he built a
little hospital out in the back yard,
and there the girl, now a young wom
an of 2d. takes temperatures and counts
pulses, applies llmiment and bandages
wounds. —New York Tribune.
In vs Amon- tlis Knur*.
Below is anew way of playing an
eld game, turnisn to each player pa
per and a pencil. Dictate the flower
romance, calling "blank" w;. never
you come to the words here enclosed in
parenthesis. Each guest writes the
dictation and signs it. Then allow
a reasonable time —say 10 minutes —to
fill in the blank spaces with the name
of a flower.
A general exchange of papers is
made, and the hostess calls for the
reading if the papers. Each paper
is numbered in the order it is read.
The players note the relative excel
lence. and vote by numbers for the one
considered best. Tne number receiv
ing the most votes wins, and the name
of the writer is then announced.
The Romance.
At the waning of the moon in May
Bridal Rose was married to Sweet Wil
liam. The courtship had been a long
one, and, like the course of many a
true love, had not run smooth, for
Willie had plenty of rivals. When the
war came he resolved to enlist. Bridal
Rose was at tue station to see the com
pany off, and as she said good-bye she
whispered with a tear in her eye (For
get-me-not). This gave him courage
to hope, and he was a brave soldier.
Ho was hit but once all through the
war. and that was by a (Snowball).
During a walk one afternoon soon af
trr Willie returned from the war he
and Bridal Rose chanced to And a pret
ty vine-covered bower, with (Maiden
hair) ferns growing all about It was
a romantic spot, and he (Aster). She
named the day. When the engagement
was announced there were not a few
(Bleeding hearts) among Willie’s ri
vals.
As the sun rose on the wedding day,
he shone in ail his (Morning Glory).
The bridesmaid was (Lily of the Val
ley). and (Mandrake) was the best
man. Little (Black-eyed Susan) was
the flower girl. The bride wore a gown
of delicate (Pink). Precisely at (Four
c'Clock) the bridal procession started
for the altar. (Phlox) of friends were
present. The (Hare bells) chimed out
the wedding march, her (Poppy) gave
the bride away. (Jaek-in-th-PulpitJ
said the werds. and then Willie kissed
the bride ox her (Twoiips). As the
party left the church rice and (Lady
slippers) we ye thrown after the couple.
The wedding luncheon was a simple
aflair. the coffee being appropriately
sipped out of dainty (Buttercups). The
bride said she was happy, though she
did not (Marigold), and added that she
was willing to be ruled by love, but not
by a (Goldearod). At the dance which
followed the most distinguished guest
was (Mareschal Niel), wearing (Lark
spurs). Tbe (Johnny Jumpers) danced
uproaroosly and quite shocked several
(Old-fashioned Roses) vfho sat in rows
along the wall. The papers next day
said the bride was an (American Beau
ty), and declared that sßet William
was a (Daisy).—New York Mail and
Express.
Two St. Lonii (iiilflren.
She had taken her little girl out to
a friend’s to tea. Later the hostess
gave the child a paper bag, with the
following explanation:
"That is a bag of cakes that I made
especially tor you; but you must not
look until yo
aable to resist the temptation, the
child took u a.j _ .... —>
opportunity of doing without being
detected. When she was ready to go
home she boldly opened the bag. and
fixing aer -l.cstess with her eyes, ex
claimed as sue drew fortn a cake and
threw' it on the floor:
"1 hate sponge cake."
Her mother was nonplussed for a
moment "oil attempted to smooth mat
tux.
“The child is tired and irritable,"
sue said.
"No. I’m not." replied the tot,
stamping with her foot, and throwing
another cake away. "I just hate
sponge cake.”
There is a boy up town, 10 or 1t
yiars old, who is extravagantly fond
of bis pet <at. The animal lives in the
basement, and the boy makes daily vis
its there unless some accident pre
vents him from doing so. Recently he
underwent an operation for the relief
ot enlarged tonsils, and as a result
hr was compelled to remain in bed for
several days. On the second day ot
his confinement to his room other
members of the family caught a
glimpse .of the cat making her way up
stairs with something in her mouth
She made her way to her master’s
room, and jumping upon the bed, gent
ly laiJ a tiny kitten beside the pil
low. After noting the astonishment
with which the boy regarded the ad
vent of this unexpected visitor. th<
mother at maue her way to the base
ment a';ain and returned with a sec
ond kitten. This was ail the famll.t
■pussy la 1 and she purred with satis
faction at the delighted expression oi
the sick toy.
The boy. who was so fond of his cat
was aiso passionately attached to tlv
maid who had taken care of him ah
through his earlier years. He fre
quently vowed that he would marry hei
when h-' grew up, and besought her tc
vuit, for him. One day he was sud
denly taken with the todPh-' he, and a
visit to the dentist became necessary
it was decided to extract the tooth
and laughing gas was administered.
“Mamina.” stammered the boy thick
ly as he was lapsing into unconscious
ness, "will you do me a favor?"
“Yes. anything you want,” replied
the indulgent ihother.
"Then raise Annie’s salary $5 a
month."
After -he tooth had been taken out
the hoy ould remember only one thing
that had kappeneu, and lhar was tliai
mamma had promised to raise Annie'?
pay. As the mother had always
•ought up her children in the way ol
truth she was obliged to accede to th>:
request, and Annie was made that
Tnuh richer. —St. Louis Star.
Fahrenheit Th#rntninlfir.
Sir Samuel Wilks, writing to Knowl
edge. gives the history of the origin oi
Fahrenheit's . thermometer, which it
generally used in this country. It was
realty invented by Sir Isaa.- Newton
and the starting point of his scale was
the heat of the human body. Newton's
paper is to be found in the "Philoso
phical Transactions" for the year 1701
He describes his instrument as a glass
tube, filled with linseed oil. and to it
iu- attached a stale to measure the de
i. rev of heat of the liquid into which
he piling >d it. His lowest point was
that of freezing, as his highest poinl
was lhat of boiling water. He chose
for the starting point on his scale the
! iat of the human body, and this he
called by the round number 12. the
duodecimal system being then in use
—that ia. he divided the space be
tween the lreeziug point and the tem
perature of the body into 12 parts. ttr
further dated lhat the boiling poll;
would be about 20, as it was nearly
three times that of the human body.
A few years afterward when Fahren
heit was wonting at the subject ot
brat, he took Newton’s instrument
f< r his experiments, but, finding the
scale not minute enough, and so made
i’ degrees instead of 12. He alsc
did more. tor. finding he could obtain
lower temperatures than freezing, and
notabljf that of ice and salt mixed to
gether, he took this for 1 hie starting
point, it was from this point he began
to count 2! degrees up to body heat.
This ma le, by his measurements, eight
the freezing point. Boiling point lie
made 53. It then became zero: freez
ing eigh': body heat 24. ana boding
v. mer 53. This was really the same as
Newton's, only the scale started lov
er and the numbers were doubled. La
ter on. finding that he could measure
increments of heat more minutely.
Fahrenheit divided each degree iruo
four parts. It will now be seen that
if the numbers just mentioned are mul
tiplied by four we have the thermom
eter which Is now in use.—New Orle
ans Times-Demoerat.
NOVEMBER 23
The Drip Board.
A slate drip board is much more
sightly and more easily kept clean
than a wooden one, yet is much more
apt to nick the dishes. A piece of cor
rugated rubber, such as is used for
doors, may be bought for a trifling
sum and will obviate thi3 difficulty.
Cleaning Fponge*.
Sponges will not bear boiling, and
this fact has prejudiced many care
ful people against their use. They
may, however, be made almost anti
septically clean by being placed in
boiling water to which has been added
a little strong ammonia. Cover the
vessel and set aside for 15 or 20 min
utes. Squeeze the sponge vigorously,
and rinse in cold water.
Th Lltluk Room.
in striking contrast to the stiff, inar
tistic partor of other days, where ev
erything which was choicest was re
served for “company,” is the little re
ception room of today. Dainty and
charming it is, to be sure, but, never
theless, it is a place chosen for the
guest, because it is the corner least
necessary to the family use. In the
new houses, a space 12 feet by 12
feet at the left of the staircase is us
ually set apart for the cellar and fitted
with conventional furnishings and dec
orations.
In the living room, the individuality
of the family is apparent, and it is
there that every one loves to stay. In
it are gathered piano, books, pictures
and household treasures. More space
is being given to this room then ever
in new and remodelled houses, where
it is being made as large as possible.
There is a growing tendency to lose
sight of the term “parlor," and to use
interchangeably the terms "drawing
room” and “living room.” —New Y'ork
Sun.
A Fw Marketing Kale*.
There are a few rules to remember
in buying beef, mutton or poultry
which the inexperienced housekeeper
does well to bear in mind. To test
beef, press it down with the thumb.
If it rises quickly the meat is good.
Beef should be fine grained, of a
br.gut red color, with streaks of clean,
white loosing fat. The meat will be
tough unless there is plenty of tat.
Mutton should be dark colored, with
the fat a clear white.
Veal should be fat.
Soup meat should have as little fat
as possible, and come from the round;
and also meat intended for beef tea.
In buying fish, the gills should be
red.
Poultry should have smooth legs ana
short spurs, with the feet bending easi
ly and the eyes bright. If the fowl
has begun to turn blue it is not good.
Grouse and quail both have white
flesh: the pinnated grouse, however,
has dark flesh. Birds with white meat
lake about 10 minutes longer to cook
than those with dark meat
KS€/P£S
Tomato Chutney—Scald, peel and
cut fine one dozen large ripe tomatoes,
add to them six white oniona>cut fine,
one cupful of vinegar, one cupful of
sugar, one cupful of raisins cuopped
and seeded, salted to taste; arid half a
teaspoon of white pepper, a little cay
enne; boil slowly one and one-Mlf
hours, and bottle.
Green Pepper Salad—Cover the green
peppers with boiling water and let
stand until you can rub off the skins
the same as with tomatoes. Then re
move the stem end and take out the
seeds and coarse veins. Cut Into thin
strips and mix with a small quantity
of fried bacon minced fine, and dress
with a sharp French dressing flavored
with a few drops of onion juice.
Indian Meal Pudding—Scald half a
cupful of Indian meal with two cup
fuls of boiling milk; put in a double
boiler; add two more cups of milk and
cool one hour; then add two table
spoonfuls of finely shredded suet or
one tablespoonful of butter, half a cup
of molasses, half a teaspoon of cin
namon. one-quarter teaspoon of ginger,
one teaspoon of salt and one quart of
cold milk; turn into a deep, well
greased pudding dish and bake one
-our and a half in a moderate oven
Crabapple Marmalade— Wash the ap
ples well, cut out blossom end and re
move stems and all defective parts.
Put the fruit in a preserving kettle
allowing three quarts of water to eight
quarts of fruit. Cook slowly until soft
thr°n gl l tO , maSh { ° * PUIP ' PreS3
hrough a sieve to remove core, seeds
and skins. Return to kettle and allow
a pint of granulated sugar to a pint
of the pulp, cook untif-lt will just,
spread, when a teaspoonful is placed on
a saucer.
Peach Mold—Soak a level tablespoon
cg atlne in a little col( i water
“ L diSSOIVe U hot wa
ter add the juice of half a lemon and
e fine PU!P aPd Juice of a (I ° 7 -
! ‘ fine ripe peaches. Turn into a ba
sin and set in ice water to cool. As it
begins to stiffen add a pint of whipped
ream, folding it in carefully so as to
is nol ti® tUre 83 Heht and f ro thy
Possible. Pour into a plain mold
ever closely, binding the overlaying
seam with a piece of buttered musHn
and pack in ice and salt “