Evening Republican, Volume 15, Number 206, Rensselaer, Jasper County, 31 August 1911 — Page 2

PURELY FEMININE

FEEL SUMMER’S HEAT gj-g- t PARISIAN SOCIETY HAS DESERTED THE CAPITAL. "Holiday Season” Is On—Color In Boft Shade* Given to Costumes —Pretty Effect Achieved in White Lawn, With Variations. Every shutter of social importance in Paris is now closed until the comins of autumn, writes a correspondent The heat has been an important factor in chasing society from its favorite field of action. Year by year the Paris setson grows later. Although rejoicing in the brilliant summer heat we cannot regret the sudden wave that, in all probability having crossed the Atlantic, has’sent Parisians to their summer resorts and haunts a few days earlier than had hitherto been 'expected. Anyway, we must not grumble yet awhile, as for several years past we have beefl somewhat ill treated by the weather man with regard to sunshine, and now that we are fully supplied it would be an ill-chosen moment to murmur or complain. The summer season has begun. By these words is meant to be conveyed the idea of the foreign or “holiday season," when the Gallic capital is crowded with excursionists from all' parts of the world. These summer visitors do not perhaps realise the aspect of Paris in its most mundane or ultrasmart character; but they are certainly called upon to view the beauties of the capital in a more secure and quieter spirit than during the evanescent and exciting period of la grande saison. A short time ago the craze for white over white was referred to, or white

BUCK AND WHITE POPULAR

All Materials and All Widths of Btripes Are Included In the General Favor. What a hold upon the public the black and white fabrics have taken! They are excessively pretty and have always been liked by a certain set of women, but one did not think they were novel enough to have created so much of a real sensation. It Is In Paris and London, as it is here with us in America, an endless amount of these frocks made in all materials and In all widths of stripes. Linens, ginghams, and lawns are used for the inexpensive one-piece frocks which a woman must have in plenty during the hot weather; then cotton marquisette, voile, chiffon cloth, taffeta, and satin are the chosen fabrics for the other class of gowns which one wears for afternoon teas, garden parties, wedding receptions and card parties. All this kind of social life takes place in the country now, so that one can indulge in more conspicuous frocks than in the winter, when town life was the thing. The combination of black and white has been in the forefront of fashion for a year in Paris. It began when the English court went into mourning for Edward VII., and it was supposed

FOR THE DAYS OF VACATION

Articles That Are Almost a Necessity In Period When Cares Are Forgotten. Our sketch Illustrates two articles that will most certainly be required by many of our readers during their summer holidays. The one is a practical

cover for a tennis racquet, in which It may be carried and protected at times from rain; and the other is a simple case for containing baggage labels. The cover for the tennis racquet can be carried out In brown holland or canvas, bound at the edge with braid. The racquet is inserted, handle first, at the broad end. and there Is a fold-over flap that fastens with ribbon strings to secure the case when closed. A button and buttonhole may take the place of these ribbon strings if desired. For carrying the case a leather handle is fitted on one side

over soft, pretty tones of satin, employed as foundations to summer, race, or afternoon costumes. Today variations on the same theme must be added, inasmuch as given the up-to-date beat, somber colors are absolutely out of the question. At Maison Laffltte, a few afternoons ago, was seen a very pretty- and at the same time novel costume of white lawn, finely plaited and inset around the hem, or rather slightly above, with a broad band of exquisitely fine filet lace. The foundation was of pale pinh satin, veiled with white mousseline de sole,, and the gulmpe sleeves, back and front of the corsage, encircled the waist in empire fashion, while a scarf of similar tulle lightly enwrapped the shoulders. The fringe fashion on taffeta gowns, or rather around the hem of the skirt and collar of the vest, still prevaiL

PICTURE HAT

Of black cbantilly lace, with transparent brim and black satin crown.

to cease when colors were worn by the court set, but not so; the public liked the idea and held on to It In fact, the whole world Vent Into half mourning, or, to be more exact, that part of It that pays attention to the fashions in clothes. Of course, In the happy lands of the Orient the women folk wear the same kind of gowns for 2,000 years, and thus are immune from the anxiety of changing fashions.

Eyelet Kimono.

Among the new fancies of the lingerie people are kimono blouses made of eyelet embroidery, thin or thick. The design is not very open, and the blouse is cut In the well-known jumper shape. It can be worn over another kimono blouse of china silk, white or colored, or it can be worn merely over a dainty corset cover run through with pink ribbon. It should have a guimpe of net or lace, as the sleeves are rather wide and somewhat short and expose too much of the arm for any occasion, except house wear. As It is quite the fashion to wear flesh-colored slips under one’B blouses the idea may be carried out with artistic result under these eyelet kimonos. One Bhould finish the elbow sleeves of the under slip with a three-inch hem of net. plain or dotted, or an equally wide band of lace.

and a portion cut from any old strap may be used for this purpose. On the reverse side of the case to that shown in our sketch initials of the owner may be worked. The case for baggage labels may be cut out entirely in one piece, and those portions which form the pockets turned over and sewn down, and the edgee bound with narrow ribbon. The case should be lined, and have an Interlining of thin cardboard, scored down the oenter, where it folds, and ribbon strings are provided on either side to secure the case when closed. The case is, of course, intended for holding baggage labels of the two kinds —those to tie on and the adhesive labels. The words “baggage labels" may be worked upon the exterior, and the sketch so clearly shows the nature of the case that further description is unnecessary.

Hints of 1860.

There have also been hints of the 1860 style In the summer fashions, but these are all a matter of bodice, sleeve, and short jacket effecta In varying any one single idea designers must touch on many periods In or der to get the various interpretations, consequently in the little short jackets and fichu bodices of today we find suggestions of almost every period la which these styles have been used— Louis XVI., revolutionary, 1830, and second empire.

Stockings In Pairs.

When soiled stockings are taken off pin them together with a smai. safety pin; these do not rust and. therefore, do not have to be removed when washed. In this way no stockings are ever mislaid or lost.—Harper's Basar.

GETTING ALONG WITHOUT ICE

Old-Fashioned “Coolers'* Will Take the Place of the Modern Useful Receptacle. It will come ah a surprise to a good many housekeepers to learn that toe, however desirable as n luxury, is by no means a necessity for preserving food in warm weather. Experienced campers know how to get along without it very well. They have several methods of constructing iceless refrigerators, all differing more or less in appearance, but alike in being based on tbfe principles of the old-fashioned “coolers," with which the cooks of our grandfathers' and grandmothers’ time were familiar. . A peach crate makes a very good refrigerator; or any box of openframe construction, with slats for sides Instead of solid boards, will da Arrange in it as many shelves as yon need, or have room for; provide a door, with hinges and'a catch, and cover the sides, back and door with burlap. Place an enamel pan on top, and from this pan hang wicks made of strips of flannel four or five inches wide. These wicks Btart from the inside bottom of the pan and hang over the edge of the crate until the

ends come in contact with the tfcp of the burlap. The refrigerator Is to be placed outside In the shade, but where the wind can blow upon it, and the pan is to be kept foil of water. This water is drawn up by the wicks and distributed through the mesh of the burlap by capillary attraction. The breeze causes the moisture to evaporate, and the evaporation reduces the temperature inside the refrigerator. It will keep butter firm on the warmest days In summer.—Youth’s Companion.

TO CONSERVE KITCHEN SPACE

Many Good Ideas That Have Been Absorbed by Younger Generation of Cooks. “When young housekeepers began buying discarded office furniture for their kitchens, it used to surprise me," Bald a dealer in second hand goods, "but now I know what they’re up to and it’s a mighty clever idea. These new fangled kitchens don’t allow of any waste of floor space and anything that offers drawer space in compact form is considered a great prise. One bride took a set of drawers that reached above my head though the. floor space covered was only a little over a foot each way. There were twelve small drawers and she planned to put all her kitchen things away in them. Another young girl bought a case, divided in thirds, which had been made for a set of office ledgers. These she was going to hang, she said, and use like shelves. But I was floored when one young housekeeper wanted a high •office stool such as bookkeepers use. *lt’s to sit on when I stir cake and make pies,’ she told me. *1 bought a high narrow desk at another dealer’s and now this stool will match it.’ She explained to me that they were taught this way in cooking school nowadays and were warned against bending over low tables and getting a backache.”

Hand-Made Rugs.

In our grandmother’s day spare moments were spent in cutting rags to be braided or woven into rugs when occasionally comes upon some of these ocasoinally comes upon some of these rugs made in the long ago, which were so deftly fashioned that they are well worth preserving. The modern woven rugs of cotton goods are now to be had In every conceivable combination of color and in many sixes and designs. Nothing prettier for cottage üße can be found than these. This season there is another rug being shown in the shops, which recalls the past—the braided rug. Instead of rags, rush is used. The rugs are usually oval or round, and tfre just the thing for cottage or porch. Usually a single braid of the colored rush is used to form a finish or border.

Salade a La Russe.

Cut up separately into small diceshaped pieces a cupful of cold roast beef, ham, tongue, chicken and mutton and two truffles. Arrange the cold meats In the salad bowl, separating each row with boned anchovies and leaving room In the center for the heart of a head of lettuce filled with mayonnaise. Arrange a garniture of lettuce hearts on the outer edge. After the dish has been brought to the table the meats and the mayonnaise may be mixed and Berved. This salad may be concocted with any convenient cold meats.

Old-Faehioned Root Beer.

Boil % pound of bops in 3 quarts of water for 1 hour. Strain and add % bottle root beer extract, 10 drops spruce oil, 10 quarts luke warm water and 1)4 yeast cakes. Bottle and jrtmnd in a dark, cool place 48 hours.

USES OF BUTTERMILK

SOME RECIPES THAT MAY PROVB OF VALUE. Valuable Ingredient in Either Biscuit, Bread or Pies—Makes Delicious Shortcake—Adds Flavor to Gingerbread and Cookies—Mulled. Buttermilk Spoon Biscuit—One quart of buttermilk, one teaspoonful each of soda and salt, two tablespoonfuls of soft butter and flour enough to make a stiff batter. Drop in hot gem pans and bake in a quick oven. ' '■

Buttermilk Corn Bread—One pint of buttermilk, one teaspoonful each of soda and salt, one well beaten egg, one heaping pint of cornmeal. One heaping tablespoonful of sugar may be added If liked. Bake In a dripping pan or gem pans, in a quick oven. Buttermilk Piecrust —One cupful of buttermilk, one-half cupful of soar cream, one-half teaspoonful each of soda and salt, and flour to make a soft dough. Make out and bake as any piecrust. Buttermilk Shortcake —One pint of rich, fresh buttermilk, one teaspoonful of soda, one teaspoonful of salt, and graham flour to make a tolerably stiff batter. Bake In two jelly cake tins In a brisk oven. When done, spilt and butter them, and spread with any kind of sauce or fresh fruit, mashed and sweetened, and serve either hot or cold, with cream. Buttermilk Cake —Two cupfuls of C sugar, one cupful of butter, two cupfuls of buttermilk, two level teaspoons of soda, one taUlespoonfhl of cinnamon, one-half teaspoonful each of cloves and nutmeg, one cupful each of seeded raisins and currants, and flour to make a not too stiff batter.

Buttermilk Gingerbread—One~Targe cupful of molasses, one well beaten egg, two-thirds cupful buttermilk, fill it up with shortening, two teapsoonfuls of soda, a pinch of salt, one tablespoonful of ginger, and flour to make ft not too stiff to run. Buttermilk Cookies—Cream two cupcqls of sugar and one cupful of butter, add one cupful of buttermilk, one teaspoonful of soda, spices or flavoring to taste, and flour sufficient to roll. Mulled Buttermilk—Heat five cupfuls fresh buttermilk to the belling point, then stir In one spoonful of flour rubbed smooth with one-half of buttermilk. Let it boll to keep It from curdling. If It curdles do not use It. Serve with sugar and cinnamon or nutmeg. Another way to make mulled buttermilk is to add a well beaten egg to one pint of good, fresh buttermilk, boiling for a few minutes, and adding sugar and flavoring to suit. Buttermilk Posset —This is made by boiling fresh, sweet buttermilk, adding noodles, then add sugar to suit the taste. Buttermilk Stew for Invalids—Boll one pint of buttermilk, add a small lump of butter, and sweeten to taste. Or add honey instead of sugar, and a teaspoonful of ginger.—Good Housekeeping Magazine.

ALL AROUND the HOUSE

Do not use a brass kettle for cooking until it is thoroughly cleaned with salt and vinegar. To clean rusty and blackened knives, use half a raw potato dipped in brick dust.

To take out dye stains from the hands, use cornmeal, pumice stone or fine sand, or a little chloride of lime in water. Many stains can be removed with vinegar or lemon juice. Tumblers which have contained milk should first be rinsed in cold water before washing in hot water. Graniteware should not be left to dry over a hot Are, as the heat in expanding may cause the outside to scale. When material is being dyed it should be stirred well. This allows the dye to penetrate to all parts alike, thus producing an even shade. Never put meat directly on the ice, but always on a plate, as direct con.tact with the ice will destroy its flavor. Pish, lemons and cheese, or any strongly flavored food, should not be placed in the same compartment with milk and butter.

Dark Cake.

One-half cup butter, two cups brown sugar, three-fourths cup raisins (seeded and chopped), three-fourths cup of currants, one-half of citron thinly sliced, and cut in strips; one-half cup of molasses, two eggs, one-half cup milk, two cups of flour, one-half tea-' spoon of soda, oqe teaspoon of cinnamon, one-half teaspoon of allspice, one-fourth teaspoon mace, one-fourth teaspoon clove, one-half teaspoon of lemon extract.

Washing Carpets on Floor.

Put one tablespoonful of ammonia Into one gallon of warm water, and with a sponge or soft broom go all over the carpet Tou will be astonished to see how It will be brightened up with the little work.—Suburban Life.

Foaming Sauce.

Beat one-half cup butter to a cream, add one cup sugar, granulated, and stir till white and foaming. Just before serving pour on one 6up boiling Rater and stir a moment

Comfort for Dairy Cows Essential to Greatest Profits

Dairy Barn With King System of Ventilation. No Rain, Snow or Cold Winds for Cowa Kept In Buch a Barn. Purdue University Expert, merit Station Dairy Barn.

Among the many factors that have a direct influence upon the profits to be derived In the dairy business, the comfort of the cow is one of the most Important. Every dairyman should recognize this fact and make an effort to provide comfortable quarters for his cows. Good light and ventilation, and stalls with plenty of bedding, In a barn that shuts out the wind, rain and snow, are factors upon which the comfort of the cow depends. The construction of the barn Is very Important, but It Is not Imperative that a new barn be built |n order that these features providing comfort be had. A little repairing and remodeling of the old barn in many cases is sufficient to enable a general farmer to change his old bam into a respectable dairy bam. It Is very true that many things will not be ideal, as would be desired In a new bam, when remodeling Is practiced, but the expense involved must be considered when the general fanner fits himself to care for a limited number of dairy cows. The old bam that has great cracks In the weather-boarding, with occasional boards and doors tom off, should receive attention before winter weather begins.

The cold wind or dfaft that strikes the cow makes her uncomfortable and robs, from the portion of feed intended for milk production, sufficient quantities to keep up the body temperature against the cold wind that whistles through the cracks in the weather boarding. This is expensive business when feeds are as high as they are sure to be this winter. When the barn is properly repaired, making it tight on all sides, the problems of light and ventilation must be met. The matter of light should not be difficult, although such would seem to he the case If we judge from the lack of provision for this necessity In the majority of barns throughout the country. A window about 2x4 feet or one of equal area should be provided for every two cows. This Is important not only because sunlight is a powerful germicide, but also because the attendant Is enabled to do his work more easily and see when the barn Is clean.

DODDER—AN ENEMY OF CLOVER AND ALFALFA

Small Seed Specialist

By G.M. FRIER,

Purdue Univenitr Agricultural Exteocioa

Dodder occurs more or less extensively in different parts of Indiana. Pew know its name or its destructive habits. This pest is on the Increase in the state. Our • people are being urged to grow more leguminous crops. Here is a hindrance to the growing of some of the most valuable of our legumes. Farmers would do well to learn to know the Dodder plant and its seed so as to be in a position to avoid the loss it causes. . It is an annual with slender yellowish or reddish thread-like stems which twine in more or less heavy masses about the clover or alfalfa. It attaches Itself te the host plant by means of Buckers through which it draws its nourishment, from the clover or alfalfa as the case may be. The plant has no leaves, but It bears clusters of whitish or pinkish flowers along Its twining stems. The seeds of the different species of Dodder vary somewhat in sixe, being from one-thirteenth to one-eighteenth of an ineh in diameter. They are greyish yellowish or brownish In color. In shape they are generally round, with the scar-be&ring side more or less angled in some cases. The surface is

teede of Clover, Dodder and Alfalfa, Showing Relative Sixes, Enlarged. roughened and pitted. A small magnifying glass la essential In examining commercial seed for the occurrence of Dodder seed. The seed of this pest Is common In samples of alfalfa, aal

By P. H. CRANE,

Dairy Dqartaat

fain Damnify AgioAnl Ertmiw

The problem of ventilation Is a little more serious than that of light, as the installation of one of the most efficient methods of ventilation, the King system, requires an expenditure of more or less money. It should, as a rule, be put into a new bam, and in many instances It is good policy to install this system In old bams. The system provides for a constant change of air, the fresh air entering the bam near the celling through ducts that have their exterior opening near the foundation, marked by the figure 3 in the accompanying Illustration. There are a number of these on all sides of the building to provide fresh air, while the foul air is allowed to pass off through larger shafts marked by the figure 2, which have their opening, for the entrance of the foul air to the shaft, near the floor and the outlet at the top of the barn, marked by the figure 1. The King Bystem fs a very satisfactory system of ventilation, but must be properly Installed If good results are to be expected. There are other systems that are not so efficient or ex-, pensive which are often wisely used In remodeled bams. The window that Is bo constructed as to drop in at the fop, a few Inches from the casing, and having pieces extending out from the casing on both sides of the window, give very good satisfaction when used properly. They allow the air to circulate through the bam in such a manner that the cold air is directed toward the ceiling by the position and construction of the window. They must be opened and closed properly according to the directions from which the wind comes If good ventilation, without draught, is desired. The comfort of the cow depends, too, upon the character of the stall she occupies. This stall should be'of such a character that she can not only be comfortable, but also keep clean. A stanchion that permits a cow of the maximum freedom and still holds her in the proper relation to the gutter, back of her, Is desirable. With such a stall, well bedded, the cow will usually he comfortable and, if other conditions are right, yield a profit

has occurred in a few samples of clover sent to the seed laboratory at the experiment station for analysis. Dodder spreads rapidly In a clover or alfalfa field. It shows up first in patches. Watch for these patches. Root up everything on them and burn with toe help of a little dry straw. This should be done before the seed ripens. Should a whole field become infested before being observed or the

Field Dodder on Rod Clover. A—Flowering Cluster; B—Cluster of Dry Seed Vessels character of the pest known, it Is beat to plow up before seed ripens and put In corn the following year. Should the seed have ripened plow shallow and early, harrow at intervals of a week In .fall and spring to encourage seed to germinate and to destroy seedlings. Follow wish a well cared for crop of corn. ‘ Avoid the use of seed containing dodder. Obtain representative samples of commercial seed before buying Send these to the agricultural extension department, Purdue University, Lafayette. They will be tested promptly and reports made wlthoui charge- Try It