Evening Republican, Volume 21, Number 143, Rensselaer, Jasper County, 25 June 1918 — Page 2

WESTERN CANADA'S CROPS

Got an Excellent Start. Big Yields New Assured, Never in the history of Western Canada did the seed enter the ground under more favorable conditions. The weather during the month of April was perfect for seeding operations, and from early morning until late at night the seeders were at work, and every acre that £ould be profitat-X sown was placed under requisition. Farmers entered heart and soul into the campaign of greater production. There was the time and the opportunity for careful preparation, and as a consequence with favorable weather from now on there will be a vastly increased yield. They realized it was a , duty they owed to humanity to produce a'l that they could on. the land, not only this year but next as well. In -addition to the patriotic aspect, they are aware that the more they produce greater will be their own return fn dollars and cents. Tn many districts wheat seeding was completed by the Ist of May. after v hi ch date oats and barley on larger acreages than usual were planted. As has been said, favorable weather conditions made possible excellent seed-bed preparation, and the seed has gone into the ground in unusually good shape. The available moisture in the soil has been added to by rains, which have not been so heavy, however, as to interfere long with the work in the fields. The grain is germinating readily, and on many fields the young green blades of the cereal are already showing. An optimistic feeling prevails among farmers that Western Canada will reap a record harvest. If the season from now on is as favorable as it has begun, these hopes should be realized. Mr. J. D. McGregor of the Federal Food Board, who is also an old and successful farmer in Western Canada, asserted a few days ago at Calgary that crop conditions throughout the Prairie Provinces were excellent. “Speaking generally,”- he said, “the crops have never gone into the ground in better shape than this year, and with an even break of luck as far as the weatb er Is concerned, there should be an enormous crop.” His present duties in connection with the Food Control Board, taking him in all parts of the West, Mr. McGregor has exceptional opportunities of observing conditions all over the country. —Advertisement.

BRING THEIR OWN WELCOME

Advent of Twins Not Displeasing to English Father, for Somewhat Peculiar Reason. Capt. Norman Thwaites of the British intelligence department said in New York the other day: “The sugar shortage is felt keenly over the water. It's odd how you miss your sugar over there. You long for it as you'd long for tobacco. “A Bayswater special constable hurried home from his beat at the Marble Arch the other evening to be present in a very interesting occasion, and, as he sat in his library small hours, the nurse came in and said: ‘“lt’s all right, sir.' “The Bayswater man swallowed; he moistened Ins dry lips ; then he asked : “ ‘ls it a boy?’ The nurse smiled soothingly. “‘One of ’cm’s a boy. sir,' she said. “And the Bayswater man. instead of turning pale or smothering an oath, as he’d probaldy done in peace time, uttered a cry of joy. “ ‘Thank heaven 1” he exclaimed. “That gives us two extra sugar rations.’ ”

Confused.

General Leonard Wood, said at n Washington luncheon: are so many rewards for bravery and devotion on the other side that a poor soldier naturally gets confused among them. “There’s t-he V. C. or- Victoria Cross, the 51. 51. or Medalie Milrtaire, the D. S. O. or Distinguished Service Order, the C. G. or Croix de Guerre, ami so on almost indefinitely. “A doughboy had a grudge against his captain, who was a bit of a martinet. Well, in the Y. 51. C. A. one night a’ waitress said to the dough boy: “ ’Did you know they'd given, your old captain the C. G.?’ “The doughboy laughed aloud. “'Serve him darn . well right,’. s e said. "How many days?’ ”

Gilded Chicken Feet.

It rnay tie because of war economies and it may lie “something else again,” as Abe said to Mawrus, but it - a fact nevertheless that new and unusual fields are being invaded to furnish.. milady’s headgear. At the same time splendid opportunities are offered to earnest nature students. One of thb most novel skypiece ornaments seen here is gilded chidden feet. One woman appeared on Broadway the other day in a bontieLJrimined with English walnuts cracked open to show the kernels, whil,e another woman wore a merry widow of single alligator skin garnished with a single gray squirrel. New York women seem to have lots of new millinery thought, these days.

Knowledge Not Everything.

“Mrs. Gabson knows enough to keep her month shut, doesn’t she?" “Oh, yes; but she lacks control."

The Housewife and the War

(Special Information Service, United Jtatea Department of Agriculture.) RHUBARB—MAKE THE MOST OF IT

Rhubarb Fresh From the Garden. Ready for Use in Any One of Half at Dozen Attractive Ways.

RHUBARB IS ONE OF BEST PLANTS

Advance Guard of Many Good Things in Way of Fresh Fruits and Vegetables. i 9 YOUNG LEAVES ARE TENDER Expert of Department of Agriculture Relates Her Experience in Making Delicious Dishes—Some Recipes Are Given. I always hail with delight the first tender stalks of rhubarb that grow in my garden. They are the advance guard of so many good things in the way of fresh fruits and vegetables that the spring and summer bring to us. Even the back yard or city garden can have its clump of rhubarb. I find it one of the most useful plants in my garden. By cutting out the bloom stalk before it matures and pulling the stalks oflen I have good rhubarb all summer. If neglected too long the leaf stalks become woody, but the young leaves in the center of the crown will be tender and usable all summer. The leaf area should not be reduced too much by harvesting, as it will weaken the root and reduce the harvest the following year. Even when fruits come I do not forget the rhubarb, and in preserving time it my care by saving me money. Making Preserves. Strawberries and raspberries are usually expensive~tcrbuy by the crate for preserving, but I make preserves, using from one-third to one-half by weight of rhubarb. Both raspberries and strawberries have a decided flavor, so that the rhubarb is not noticeable. I allow the rhubarb to cook down until fairly concentrated before adding the berries. The result is a delicious jam or preserve. From time to time I cut the rhubarb and, if it is not wanted for immediate use, put up a few cans for winter. I have kept seme very sue cessfully by cutting into half-inca pieces, packing in jars and filling to overflowing with cold water, then sealing the jars as usual. Later in the summer J make a few jars of rhubarb conserve, cooking the rhubarb with sugar until concentrated, then adding nuts and raisins. When rhubarb made its appearance this spring I resolved to find a way to use it without using more than my share, of sugar. I have found that by ■ using corn sirup I can make rhubarb sauce successfully.

Rhubarb Sauce. ■ Wash the rhubarb and cut in halfinch pieces. Put three cupfuls of the cut rhubarb in a saucepan with ' two tablespoonfuls of water and cook for five minutes. Add on'e and one-half cupfuls of corn sirup and cook together until the rhubarb is tender. If you desire a sweeter sauce, a tablespoonful or so of sugar will tfelp. One of my favorite desserts is rhubarb tapioca. Rhubarb Tapioca. Soak a half cupful of pearl tapioca In two cupfuls of water until soft. Put in double boiler and cook until clear, adding more water if necessary. Add* a half teaspoonful of salt and stir in two cupfuls of rhubarb sauce. When cool add a teaspoonful of vanilla. Chill and serve with cream. Another favorite of mine is rhubarb scallop. I save all left-over muffins or ‘biscuits made from the wheat substitutes and grind them into crumbs. These I use as a basis for scalloped dishes. i Rhubarb Scallop. Wash tender rhubarb stalks and cut Into pieces about an incn long. For each cupful of crumbs use a cupful and a half of the cut rhubarb. If the crumbs are very dry, moisten slightly

THE RENSSELAER DAILY REPUBLICAN, RENSSELAER, IND.

with water. Butter a baking dish and put a layer of crumbs sprinkled with cinnamon or nutmeg, then a layer of rhubarb and three or four tablespoonfuls of corn sirup. Dot with butter. Repeat until dish is full, covering the top with buttered crumbs. Bake for 20 minutes and brown on top. This may be served hot with or without sauce.

RHUBARB-HOW TO USE IT

One of the food specialists employed by the United Sta[te’§ department of agriculture is an enthusiast on rhubarb. Not only does she demonstrate it in the departmental kitchens and elsewhere, not only does she commend its good qualities to women everywhere, but she grows it in her own garden and prepares it in her own kitchen for use by her own family. Read her statement of some of the excellent uses she finds for it.

Breadless Meals Save Wheat. How are you saving wheat? One way is to serve breadless meals now and then. Have you ever tried them? Breadless meals need planning ahead. You can’t take just any menu and take the bread out and expect the family to like it. Bread has several functions in the meal, and fully deserves the high opinion which we have of it. It is one of our best foods for fuel, furnishing carbohydrate In the form of starch and also body-building protein and mineral substances. But if the meal contains enough other food to furnish the starch and the protein needed why not save the bread? Try. planning your meals so that these wheat-saving dishes take the place of the bread. Potatoes, sweet potatoes or dasheens —mashed, baked, boiled or riced —rice, oven-fried cornmeal mush, hominy grits, large hominy, baked beans, lima beans, split peas—all are good served as vegetables, with meat and grayy. It is not necessary to serve more than one of these starchy foods at a meal, but serving two of them, for instance, well-brow’ned, crusty croquettes or fried mush (and these can be cooked in the oven instead of in the fat kettle) in addition to potatoes or sweet potatoes, makes the meal more tasty for many of us and is an easy way of securing variety. Aside from the question of economy qnil convenience the important thing in such a case is not the number of cereal foods served, but the character of the meal as a whole, which must be truly varied and not made up almost entirely of any single type of food. We' must have other kinds of food in our diet in abundance as well as starchy foods. > Therefore, in planning your breadless meals make, sure that you serve an abundance of fresh vegetables, such as green cabbage, kaje, turnip tops, onions, onion tops, dandelions and other greens, asparagus, green peas, tomatoes, spinach, carrots and so on, choosing those which are in son and abundant in your hr your market. With a varied\jn>hl. planned in the usual way, except that the seryings of the starchy foods and the vegetables are larger than usual to make up for the bread, you can have a breakfast, dinner or supper which may be pleasing to the taste and which will meet the body needs. There are other food combinations and dishes which you can take advantage of in planning the meals with bread. For instance, you may prefer to replace part of your usual allowance of bread with a wheat-saving dessert. These desserts furnish much the same food materials as bread, but in a different form: Rice pudding, hominy pudding, Indian pudding, tapioca cream or fruit tapioca, cornstarch pudding, baked bananas (use bananas which are underripe, because they are richer in starch than the ripe ones), or gingerbread made from the wheat substitutes.

FADS “OVER THERE”

Reviving Skirt With Ankle Slit— The Sugar Chatelaine. Tiny Case Is Used to Carry the Very Scarce Sweet—Tin Helmets With Brims.of Straw. The wool shortage works out differently in London and New York apparently, for word comes recently that English women are reviving the skirt with an ankle slit. Skirts must of necessity be of scanty dimensions, and one simply vannot wear a skirt that is only a yard and a half wide and hope to walk with ease. Hence the slit, states a fashion correspondent. Five years ago the slit skirt was undoubtedly merely a freak of fashion. We didn’t have to wear such narrow skirts. But now, apparently, it has come back in London as a matter of necessity, if not of actual patriotism. Here, of course, we manage, as we think, more cleverly. We combine wool with silk and other fabrics in a way that makes it possible to have the minimum of wool in our frocks, without a skirt so narrow as to make the slit inevitable. During the sugar shortage last winter there were some hostesses who added a line bearing the words “Please bring your own sugar” to their cards sent out to invite friends to afternoon tea. At least one woman, who was particularly frank, resorted to this device when her own sugar supply had been reduced to zero. But that is so long ago, and so remote now is any actual famine in sugar, that we have forgotten all about It. It seems now as if ■wheat was the only thing that we had ever had to conserve. However, in France, and to a certain extent in England, sugar is still a scarce article. In parts of France there simply isn’t any. It isn’t a question of conservation there, for how can you conserve that of which you have positively none? When there is any sugar it is prized as were costly spices from the Indies prized in the days when to seek a short route to such prizes was sufiicient incentive to make Christopher Columbus brave the unknown seas. French people never knew how much they liked sweets until now. And among the most recently produced “vanity” accessories for the fashionable woman’s chatelaine is a tiny sugar case. It is carried to tea parties. Presumably, the woman fortunate enough to have a supply of sugar profits thereby and drops it into her own tea, while those about her go without Or perhaps she takes the sugar box with her so that she may share her good fortune with those with whom she drinks tea. Just why the women of England should feel constrained to wear tin hats it is hard to see. Surely there is no demand for straw in war work? So in using tin they are not effecting any sort of conservation. These helmets are made in all sorts of colors, and, strange to say, are extremely light—really lighter than the average crown made of straw’. The tin helmet is combined with a brim of straw or fabric, to make hats of various shapes and sizes.

SPRING GOWN, LATTICE HAT

This spring costume, In blue and white, is exceedingly attractive. Bands, frills and embroidery are cleverly combined.

GINGHAM PLAIDS ARE USED

Needlework Also Calls for This Popui lar Material for -Numerous Pur- ' poses About the Home. ' Everything Is taking to gingham plaids, even needlework. And this is not to be wondered at when you consider how neat and symmetrical for practical purposes the gingham check and plaid can be. Here it is applied to the end of a useful scarf or runner

SMART GARRISON CAP MODEL

This officer’s garrison cap, made In black Milan, banded with embroidered satin ribbon and crowned with a wreath of pink roses, shows what beauty can be worked into a military fashion.

in 18-inch width. The gingham part of It is simply a matter of outlining those squares with neat stitches in one color, most likely blue, or any color to match the general scheme of your room. This-scarf may be stamped on linen, if you can afford that luxury—or doily cloth, cotton rep, lawn, batiste, crash tow’eling or linene. It will not be hard to do this stamping yourself; merely repeat the design on each end of the scarf. In this way you can make it as long as you like, and should you not want an 18-inch width you can reduce it to 15 very easily by removing the last row of squares on each' edge. The design remains exactly the same, but not quite so wide. Now as to treatment, you will find colors the best choice "Instead of all white. Let the squares he outlined with the color you want to emphasize. Note that the intersections of these lines are interrupted by a cluster of lour small single stitches of another color and a knot of a third color.

IN FASHION LAND

Lace Is being used profusely. A new two color coat is very chic. Country frocks are made of linen. New parasols are edged with fringe. Belts and sashes are made of ribbon. Shawl collars appear on the new coats. Black lact. over white Is greatly worn. Sweaters are being knit from baby ribbon. Satin is very fashionable for spring frocks. Blue serge is frequently embroidered in red. There seems to be a revived interest in color. Cinnamon brown is a fashionable color for hats.

Old Comforters.

Sometimes from two badly worn comforters it is possible to make one that is satisfactory. The cotton can be carefully looked over,, and that that is badly worn or soiled thrown away and the bne remaining comforter made thicker or longer than either of the two original ones. The covers may be cut over so that from one comforter the top cover may be taken and from the other, the lining. Sometimes from a single old comforter a child’s comfort can be made, or a comforter for a baby’s crib. But if you have a. thimble and a needlebook and some Spools of heavy thread, a set of ten fingers and wits of an average sort never throw away old comforters.

Sleeveless Coat in Vogue.

The combination of the sleeveless coat with long semimllitary cape in suits, which is one of the late spring style developments, Is meeting with general approval throughout the country, according to reports from several New York manufacturers. That the cape on these garments is detachable is thought to be one of their most desirable features. This combination is also being made up for wear with separate skirts, and seems to b* very popular with women In many sections.

A Vogue for White.

Quantities of delightful models, both Imported and domestic, are developed in white—white wool, white silk, white linen and white cotton —and both the oyster white and ivory white are featured as well as the clear wfliites. In heavy crepy tissor of oyster white there are some admirable frocks and three-piece costumes, and the deep ivory whites are combined in especially felicitous ways with old blue and Chinese blue.

The All-Georgette Frock.

The ail-georgette frock, especially In some serviceable color, is one of the best Investments, sartorially, that a woman can make, an authority states. The material wears spendidly, if st good quality is selected, and for summer such a gown Is very cool and delightful, and always dressy and smart.

Two-Tone Colors in Neckwear.

The newest color combinations in neckwear show two tones of pink, the underside of deep pink satin and the top of flesh, which when rolled reveals both shades, says the Dry Goods Economist. A very narrow white Irish crochet edging is applied on colored linen and pique collars.

MAGIC! HAVE IT ON THE DRESSER CORNS STOP HURTING THEN LIFT OFF WITH FINGERS. Just drop a little Freezone on that touchy corn. Instantly It stops aching then you lift that corn right off. No pain at all! Costs only a few cents. Get a tiny bottle of Freezone for a few cents from any drug store. Keep It always handy to remove hard corns, soft corns, or corns between the toes, and the callouses, without soreness or irritation. You just try it! Freezone is the sensational discovery of a Cincinnati genius.—Adv.

Barrel Gardens.

The New York State College of Ag- ® riculture at Cornell university recently furnished directions for a barrel garden for city dwellers whose yards are paved or untillable. Cucumbers, radishes, peas, and beans can be raised in this way.

ECZEMA CAUSED YEARS OF INTENSE AGONY “I have suffered Intense agony from Eczema on my leg and other parts of my body for years, and received only temporary relief from other preparations. It is. only a month since- I started to use PETERSON’S OINTMENT, and there is no sign of Eczema or itching, You can refer to me.”—Geo. C. Talbot, 27 Penfield St.. Buffalo, N. Y. I’ve, got a hundred testimonials, says Peterson, just as sincere and honest as this one. Years ago, when I first started to put out PETERSON’S OINTMENT, I made up my mind to give a big box for a. small price, and I’m still doing It, as every druggist in the country knows. I guarantee’ PETERSON’S OINTMENT because I know that its mighty healing power is marvelous. I say to every one who buys a box that it is rigidly guaranteed for Eczema, Pimples, Salt Rheum. Old Sores. Blind. JBleedfng and Itching Plies, Ulcers. Skfn Diseases. Chaflncr, Burns, Scalds and Sunburn, and if not satisfactory any druggist will return your money. 30 cents. Mail orders filled, charges prepaid b” Peterson Bros., Buffalo, N, Y. Adv.

No Fool Like an Old Fool.

Turtle—Ha, ha! There’s that ok near sighed Mr. Duck trying to flirt with that decoy. *

Important to Mothers

■ i a ipvi Examine carefully every bottle of CASTORIA, that famous old remedy for infants and children, and see that it Bears the Signature In Use for Over 30 Years. Children Cry for F ?tcher’s Castoria

The New Diet.

“Why is it that man always wants to get up and spout after dinner. Is lie training for a speaker?” “No, but he’s been eating this new dish of whale steak.” »

SHAKE INTO YOUR SHOES M bath. It relieves painful, swollen, smarting feet and takes the sting out of corns and bunions. Used by the American, British and French troops. Alien’s Foot=Ease is a certain relief for Vred,,achipg feet. Sold everywhere. Adv.

Optimistic Thought.

lieviewers are forever telling authors they can’t understand them. The author might often reply: “Is that my fault?” *

Dandruff and Itching. To restore dry, falling hair and get rid of dandruff, rub Cutlcura Ointment into spalp. Next morning shampoo with Cuticura Soap and hot water. For free samples address, “Cuticura, Dept. X, Boston.” At druggists and by mail. Soap 25, Ointment 25 and 50. —Adv.

Breezy.

“He’s a breezy fellow, isn’t, he?" “Oh. yes, always blowing in when you arc busy.’’—Judge.

WHY WOMEN DREAD OLD AGE Don’t worry about old age., Don t worry about being in other people s way when you are getting on in years. Keep your body in good condition and you can be as hale and hearty in your old days as you were when a kid, and every one will be glad to see you. ~ The kidnevs and bladder are the causes of senile aldietions. -Keep.them clean and in proper working condition. Drive the poisonous wastes from the system and avoid uric acid accumulations, lake bULU MEDAL Haarlem Oil Capsules periodically and vou will find that the system will always be in perfect working order. Your spirits will be enlivened, your muscles made strong and your face have once more the look of youth and health New life, fresh strength and health will come as you continue this treatment. When vour first vigor has been restored continue for awhile taking a capsule or two each day. Thej- will keep you in ondition and prevent a return of your troubles. There is onlv one guaranteed brand pt Haarlem Oil Capsules, GOLD MEDAL. There are many takes on the market. Be Sure vou get the Original GOLD MEDAL Imported Haarlem Oil Capsules They are the only reliable. For sale by all first-class druggists. —Adv. Even the mouth of the braggart is not big enough to swallow the world. She is a wiSe girl who is known by the company she declines to keep.