Evening Republican, Volume 20, Number 56, Rensselaer, Jasper County, 6 March 1916 — Page 3

PLENTY OF ROOM IN THIS BONGHLOW

Constructed With the Idea of Accommodating a Fairly Large Family. ** EXTERIOR IN WHITE AND GRAY Porch Construction Has Been Handled In a Way Somewhat Out of the Ordinary—Casement Windows Afford Best Light and Ventilation. By WILLIAM A. RADFORD. Mr. William A. Radford will answer questions and give advice FREE OF COST on all subjects pertaining to the subject of building, for the readers of this paper. On account of his wide experience as Editor, Author and Manufacturer, he Is. without doubt, the highest authority on all these subjects. Address all Inquiries • to William A. Radford, No. 1827 Prairie avenue, Chicago, 111., and only enclose 1 wo-cent stamp for reply.

The accompanying floor plans and perspective show an attractive bungalow that contains plenty of room. On the ground floor there are five rooms, including two bedrooms, and there are also three other bedrooms on the second floor. This arrangement makes this a good house for quite a family. The exterior of the house is finished in true bungalow style. All the structural members are allowed to show and are not covered as they are in the ordinary type of house. The wide, overhanging eaves are supported by brackets which, instead of being concealed, are painted white so that they stand out against the finish of the building. It is absolutely necessary with an overhang as wide as this to have brackets supporting it, to prevent sagging. All the exterior wood trim is in white, and the Btucco on the walls is finished in gray. The combination of the white trim, stucco, and the brick chimney makes an attractive appearance. The front porch is handled in a very different way from ordinarily. The porch is built across the entire front of the house and Is divided into

two parts by the root construction. The side of the porch near the front door is covered with a small gable that is built out from the house. The other side has no roof over it and is covered with a pergola. This is a pleasing and unusual way of finishing the porch. The three porch pillars ire finished in stucco and have triple posts on them to support the roof. A small dormer window is built toward the front of the' house, and the saves are supported by brackets the same as the other eaves. This breaks op the broad roof expanse that would otherwise give a flat, unattractive appearance. The front door opens into a reception hall that has a wardrobe in the back, where coats and wraps can be

First Floor Plan.

hung. The stairs to the second floor can also be reached through this hall. A very attractive living room is connected with the reception hall by a wide cased opening. The windows in both this room and the dining room are of the casement type. This type of window has been characterized as having 100 per cent Ventilation. The casement window has several advantages. It is very easily handled and can be opened or shut <juiekly with theminimum amount of labor. In nice weather the entire window is open and is not partially blocked, as with the sliding sash. Metal sash can be obtained, and this, combined with •n attractive lock fixture, will make a '4 , : 'V .

window that will’add considerably to the appearance of the room. The casement window is mighty convenient and can be - made wider than other types of windows for a given space, because no room is wasted for sash weights, etc. One side vt the living room is completely filled by a fireplace with a small bookcase oh each side of it. Above each of the bookcases is a small casement window. This room is of fair size, and with the large fireplace Is unusually cozy and homelike. The dining room and this room form practically one large room and are connected by a wide cased opening. They can be readily used together, so a large unobstructed floor space fs provided, which is very important in any house. For entertaining, such a space is most desirable, and'this plan provides for it in good style. The side of the living room opening to the front porch is filled almost entirely by six casement windows. The outside wall of the dining room is

Second Floor Plan.

also largely taken up with four. These windows insure the bright and cheerful appearance of these rooms, either separately or when used together. One of the best features of a bungalow is the arrangement that is possible with the rooms. By means of halls such as cannot be obtained in the flats in a city all the rooms. are easily reached and yet privacy is insured. The back hall in this design makes all the rooms accessible and yet the living part of the house can

be shut off from the rest by merely shutting one door. A small back porch 1s provided in this design, as it is not needed for storage space with all the room in the pantry and back hall. The pantry Is conveniently placed between the kitchen and the dining room, where it will be the most useful and convenient On the second floor there are three bedrooms, a sewing room and a toilet. Plenty of closet space is provided in this part of the house for all kinds of storage purposes. These closets are built under the eaves. Light is provided for the two side bedrooms by windows in the gables, and the two other rooms are lighted by dormer windows. A hall through the center of this floor makes all the rooms very accessible. The entire plan shows a' welfarranged house that is well suited to the needs of a fairly large family.

By-Products of Famous Men.

“Little Verses and Big Names," recently published, has some of the smallest verses, both as to quantity and quality, in the history of poetry, and it can boast of some of the biggest names in our contemporary life. Only three of the poets shall be mentioned here. Myron T. Herrick’s lightness of touch suggests that at some-formative period of his career his name began with a “D,” and that Robert of the pastoral lute is no an cestor. John D. Archbold takes up his lyre (spelling correct) and sings of trußts. James J. Hill, who bound a continent with steel, is represented by limericks that show the effect of Northwest snowß upon the muse. But the critic is disarmed. The poets represented to this remarkable anthology attempted |q mount Pegasus only to s®rv ; fr-% very worthy charity. In these days of the cult of the vocational test, however. “Little Verses and Big Names” serves a purpose. We now know why the possessors of the big names have written so little verse. —Cincinnati Tlmes-Star.

Eager, Prying Eyes.

“Try to imagine the huge ditch, over 300 miles long, facing another diUdi which with Eyes; thousands, nay millions, qf Byes. On the first edge of the ditch the Eyes, are thick in line, further back are groups of Eyes, acd Byes soar up in the air.”— London Morning Post. .

THE EVENING REPUBLICAN, RENSSELAER, INP.

MAKING PREPARATIONS FOR SPRING WORK

Perhaps you have been raising poultry for many years but with indifferent success —Just fooling along with a few henß, of many different breeds, feeding any oldthing, in old, tumbledown houses, alive with mites and lice, and unclean. Maybe you wondered why you have not had the success that some of your neighbors had and perhaps are discouraged and ready to say there is nothing in the poultry business. This is true if you continue in the same old way, but if you will follow a few simple rules, which every successful poultry raiser must follow, you cannot nelp being successful in Just the degree of painstaking care with which you carry on tne work. •

In the first place you must have clean, well ventilated poultry houses. These do not cost much and on the average farm they can be constructed of old boards and by the labor of a handy man, in one or two days. The houses must be provided with clean nests. Build the houses whenever possible, facing the south, leaving the front open except the covering of small mesh wire to keep out predatory animals. If you intend to use incubators and brooders provide a comfortable brooder house which can be closed up to shut Out the cold, damp drafts of early spring. Set your incubator in a warm place—in the attic, the cellar, or in some room well protected. Next, we want to impress you with the fact that you cannot raise good chickens from poor eggs. If you are satisfied with the mixed breeds, good, bad and indifferent, there is'little advice to give you as to their management If you propose to raise good chickens, fowls that will lay the greatest number of eggs, or produce the greatest number of pounds of meat, select your breed, and then buy purebred eggs. You can only get these by buying from breeders whose integrity is jinquestioned. and who are ready, to guarantee that their eggs will produce birds true to type. Insist upon eggs from hens and not from young pullets. Eggs from a hen that is fully grown and

PRINCIPAL RATION FOR EGGS

Cracked Com, Wheat and Heavy White Oats Are Three Chief Ingre- - • dients of Mixture. One of the principal rations used in one of the most successful laying contests of the year consists of: Pounds. Cracked corn Wheat 60 Heavy white oats jo Barley ••••• ‘JJ Kafir corn JJj Coarse beef scraps io We believe that plump oats, wheat, barley, cracked corn and beef scraps would give about the same results, writes M. F. Greeley in Dokota Farmer. Six thousand eggs to the farm, is the way our statisticians have it, or about 70 eggs to the hen. And this with ja goodly number of trap-nested birds producing over 200 eggs, not a few over 250 to 286. Too many roosters, old hens, late, good-for-nothing chickens and culls generally are largely the cause of this low average. Let’s all try to raise it. Since uillity, and not quite so much foolery, governs the selection of prize fowls now much more than it did, the so-ealled moss-back farmers are taking more interest in poultry shows; and not only that but they are taking more birds home with them when they go than when birds were judged wholly by stripe, comb and feathers. Sensible farmers, refusing to be fooled, have" brought much of this change about.

Test Hatching Eggs.

In selling eggs for hatching, it is a wise and a safe rule, no matter how 'healthy your birds seem, not to assume the eggs produced are fertile, or that they will hatch. The safe plan is to test them at home. If a setting from any given mating hatches reasonably well with you—then go ahead.

Keep Front Open.

Don’t, because/of freezing weather, close up the chicken house front! Cold weather is just the time to keep the front open. But stop the cracks at the back, sides and to the roof. Drafts and leaks are the trouble breeders.

An Excellent "String” of White Wyandotte.

matured will naturally produce more birds and stronger birds than eggs from pullets who are still in a state of growth. * Sometimes it is true that pullet eggs hatch out well, but they do not produce birds with the vigor and stamina that come from mature eggs. And you will find that the chicks from pullet eggs will be more subject to disease and more will die. If you have a good breed and raise your own eggs, separate the best hens of your flock .and select the best" eggs from these. Never set an egg from a hen that is puny, or that has had a touch of disease at any time, or that is any way deformed, no matter how slightly. If you use an Incubator, you must watch it day and night, and after you have learned all that the manufacturer tells you in the directions on the machine, you must use your own common sense and comply with the varying Conditions of climate. When the youngsters come out of their shell they, too, must be watched every "day ,and be cared for in every detail all the time. Young chickens cannot be raised by any person who is frequently away from home for long intervals. One must be on the job all the time. The most important thing in starting young chicks is to refrain frofn feeding them a single atom for at least 36 hours. Nature has filled their little Btomachs before they left the shell and if they are stuffed as soon as they appear, many will die. Give them plenty of water and after thirty-six hours feed them lightly on fine rolled oats or coarse cornmeal. Then, just as soon as they show strength and vigor, let them run on the tender, short grass for a little while every day. Watch for lice from the start, and if any are found on the heads or under the wings, touch the spots lightly with lard or vaseline. Having* started right by following the above directions, your success depends upon the fidelity with which you manage the dock until they become fledged or are ready to be sent to the market.

HENS PRODUCING MOST EGGS

Comparison Made of Hen-Hatched Chickens and Artificially Hatched —incubator Is Favored. Experiments conducted by the New York State College of Agriculture, extending over a period of three years, disproved the theory that hen hatched chickens are of higher vitality than those hatched in incubators. The first year the hen matched pullets laid more eggs than the incubator hatched ones. The second year the incubator pullets succeeded, both in number and in profits, as they laid more reglarly during the season when eggs were high priced. During the third year the balance was still more in favor of the artificially hatched hen. Also, she was in better condition. The chicks were hatched from eggs of the same quality, and fed and housed in the same manner. The experiment will be continued for many years, so that more accurate conclusions can be arrived at. So far, the chicks, hatched by incubator from eggs laid by hens hatched from incubators, have proved more steady and valuable egg producers.

WHY CHICKENS CATCH COLDS

Too Close House Has Bame Effect as Drafts and Exposure Fowl Does Not Sweat. Drafts and exposure are causes for chickens taking cold;* but a too tight house will bring about same results. The fowls come out—not sweating, for a fowl does not sweat —but fairly steaming from the heat of their own close bodies. The cold air strikes them and they take a quick chill. Sometimes it is their heads and eyes that first, show the effects of that chill, sometimes it is the throat or lungs. :

Eggs Absorb Odors.

A fresh egg will absorb odors as readily as fresh milk. Mustiness or moldy growth in egg cases or fillers will taint the egg and lower Its quality.

The KITCHEN CABINET

To be sure of escaping all earthly Jar - Just hitch your good wagon to a star. A laugh la worth a thousand groans in any market, 80ME HOMELY SAVORY DISHES. Calves’ hearts are most delicious and tender and may be served as a hot

burning. T-wo small hearts will serve half a dozen people. Btuffed Cabbage-—This is a dish which may be varied in any number of ways. Cut out the center of the cabbage, leaving a thick shell for the tilling. Take a pound of sausage or hamburger Bteak or a mixture of chopped pork and hamburger, add a half teaspoonful of ginger, a pinch of nutmeg or mace, a teaspoonful of salt, a dash of lemon juice; stuff the cabbage and steam until tender. Serve in slices with melted butter, for a sauce or a white sauce' with hardcooked egg yolk and lemon Juice rubbed smooth added to the sauce. Braised Liver. —Wash two pounds of fresh liver and flour very thoroughly, seasoning with lemon juice, salt and pepper. Lay it in a casserole or enamel dish; add # two sliced onions and six carrots, shredded lengthwise, a bay leaf, a sprinkling of parsley and a pint of boiling water. Place thin slices of bacon over all, cover tightly and bake for an hour and a half; then remove the cover, baste and brown for ten minutes. Serve with tomatoes or chili sauce. 7 Creole Rice. —Chop one large onion and a small slice of cooked ham, very fine; put into a saucepan with one tablespoonful of butter, add a cupful of cooked rice, a can of tomatoes, a teaspoonful of salt and a little paprika. Mix well, then put into a baking dish, cover with bread crumbs and put into the oven for 15 minutes. Beef’s Heart Browned.—Wash and trim a beef’s heart, but do not remove the fat that surrounds it. Soak in weak vinegar and water over night, then stuff with any well seasoned force meat. Lay in a kettle and brown; turn until well browned. Add the water (boiling) in which it was soaked, cover closely and simmer three hours.

80ME GOOD SOUTHERN DISHE3.

For the average northerner the southern cookery has too much fat

and too much pepper, but with modifications these recipes may become most appetizing and popular. The ever present garlic, a mere suggestion, makes the dish more zestful and tasty, but it must be used with miserly crjre. Food need not be fried

in lard, butter may be used in its place or ham or bacon fat. .... Jambalaya of Chicken. —Fry a young chicken, cut in pieces, in hot fat with a few slices of ham. Put into, the fireless cooker. Fry a sliced onion, two tomatoes, and when nearly done add a cupful of rice, stirring constantly. Pour these over the chicken with enough boiling water to cover, season with salt, pepper, bay leaf, thyme, chopped parsley and a bit of red pepper. Cook ten minutes, then transfer to the cooker. This may need some cooking to reduce the gravy before sending to the table as the dish should be served quite dry. Two or three hours will be long enough to cook a young chicken. Creole Gumbo. —Cut in pieces a young chicken. Wash and sprinkle with salt and pepper and fry In hot lard. Pack the pieces in the cooker kettle. Add a sliced onion to the fat, removing some If there is too much. When the onion is tender, add a spoonful of flour, brown this carefully, adding a little hot water to keep it from burning. Have ready some small pieces of ham. two dozen oysters, two dozen boiled shrimps, and add these to the contents of the pan. Then pour over the three pints of boiling water. Cook together for a few minutes. then pour over the chicken. There should be enough liquor to cover the chicken. Boil five minutes, season to taste and place in the cooker. Before serving, heat to reduce the gravy. Pour into a tureen, sprinkle with chopped paisley and send to the table with chopped parsley and rice cooked dry. 1

Need for Consideration.

"What should one do." asks the young doctor, “when a patient comes In and diagnoses his own case exactly?" •‘ln such a situation.” explains fjhe experienced physician, “you must ture. If the patient is one kind of man-he will appreciate your agreeing with his diagnosis as showing that he knows as much as you do; on the other hand he may go about and toy that yon don't know any more than he ioaa * P» •

dish with sauce or slieed cold. They are most appetizing. Simply cook until tender in the oven, adding a little water at first to keep them from

’Twlxt the optimist and the pcMlmlaS , The difference ta drot), ' The optimist apes the dttirjtbnut The petisiniist sees the hole. ■ i±: SOME GOOD WINTER DISHES. *1 The use of the raisin has been by no means exhausted. Its delicate fla-.

vor adds to many dishes.; Raisin Souffle. —Staam ; a generous half cupful of raisins until plump and soft, chop fine, add three tablespoon fuls of powdered sugar and ten drops of vanilla, mix; well and add to tbs 1 whites of four eggs.; which have been beaten!

until stiff, with a pinch of salt and a; quarter of a teaspoonful of cream of} tartar. Turn into a buttered dish.; dust with powdered sugar and bake In a moderate oven 20 minutes. When It seems firm, well browned and crusty, take from the oven and servn Immediately, as it falle quickly. A most delicious fudge may be made by using raisins instead of chocolate. Take two cupfuls of sugar, a third of a cupful of corn sirup, a half capful of milk, two tablespoonfuls of butter and boil to the soft-ball Mage. Add a half cupful of steamed chopped raisins, and tbe same amount of walnut meats. Fruit Salad.—Remove the pulp from two grapefruits, add three tablespoonfuls of pineapple, a half pound of grapes, skinned and seeded, a few. marshmallows, cut in whipped cream, with two tablespoonfuls of cooked salad dressing, stirred, into it, add seasoning of salt and a dash of cayenne. Handle as lightly as possible, for the grapefruit crushes aud becomes too juicy, spoiling the salad. * Grapefruit Salad.—Take two grapefruit, one red and two green peppers, and one cupful of finely diced celery. Remove the grapefruit to keep tbe sections unbroken, chop tbe peppers and arrange the sections (two or three) in a nest of lettuce, sprinkle with the peppers and celery and serve witb a good French dressing, substituting the Juice of tbe grapefruit for some of tbe vinegar in tbe dressing. Serve on watercress. One may serve this in the grapefruit shells; tben the sections should be broken In pieces and the other ingredients lightly mixed with the grapefruit. t

CHOICE DISHES FOR TABLE.

A most appetizing and delicious beginning for a dinner when entertaining

the pulp in a china bowl, add a half cupful of powdered sugar, four or five drops of cider vinegar, a little grated nutmeg, and the pulp of three oranges: allow the ingredients to stand in the ice chest several hours so that a rich sirup is formed and when ready to serve place in tall glasses, placing a cherry or two on top of each glass. Waldorf Salad.—Chop fine, four tart apples, squeeze over them a little lemon juiee and add two cupfuls of tender, finely cut celery and a cupful of pecan meats; toss all together lightly and add a fupful of mayonnaise dressing. Garnish with chopped green peppers or thinly sliced radishes. —— Hamburg Sponge.—Place in tbe upper part of a double boiler one pint of milk, add two well-beaten eggs and two tablespoonfuls of sugar. Cook until well thickened, remove from tbe beat and add a half package of gelatin which has been softened in water to cover. Flavor with orange Juice and the grated rind of an orange. When the gelatin mixture begins to stiffen, beat to a foam with an egg beater, fold in a tablespoonful of powdered sugar and a cupful of cream beaten stiff. Turn into large sherbet cups which have been lined with macaroons and place on ice to cbilL Serve garnished with candied cherries. neys in a little acidulated water for an hour, then cook in a little soup stock, to which is added a minced onion, a bay leaf, a stalk of celery and a carrot both chopped* When tender, drain and chop as fine as possible, add salt, paprika and two tablespoonfuls of grated bread crumbs and a cupful of tomato catchup; then turn Into tbe shells and sprinkle with well-buttered crumbs. Bake 20 minutes in a hot oven. Garnish with parsley.

Nature's Jewels.

nature s we is. , v. , !v . : What a world we live In! Where are. the Jeweler’s shops? Thereto nothing handsomer than a snowflake and a dewdrop. I may say that the maker of the world exhausts his skill with each snowflake and dewdrop that he sends down. We think that the one mechanically coheres and that the other simply flows together and falls, but in truth they are the product of stasy. finished with the artist s utmost skilL—Thoreau. ' . ■ ■ " -■ . ■ ■

is: G r s psfrult Cocktails.— Shred X\h pulp of three large grapefruit into small pieces, carefully rejecting all of the white membrane. Place