Jasper Weekly Courier, Volume 35, Number 50, Jasper, Dubois County, 25 August 1893 — Page 7

r

OME SANITARY ASPECTS BREAD MAKING.

OF

T CTBUi KDSOX, M. I., ealta CoanaiMloaer. New York City. It I necessary, if one would uncles Und Ums sanitary aspects of bread waking, to fully comprehend the present theory held by scientists of germs and the part phiyed by thetn in disease. The theory of disease germs is merely the name given to the knowledge had of those germs by medical men, a knowledge which is tljo result of innumerable experiments. Ilcing this, the old term of a "theory" has become a misnomer. A ;crm of a disease is a plant, so small that 1 do not knowhow to express intclligi'ily to the general reader its lack of t;izc. When this germ is introduced into the blood or tissues of the body, its action appears to be analogous to that

wMcn Ulkes place when yeast is added to dough. It attacks certain elements of the blood or tissues, and destroys them, at the same time producing new substances. Hut the perms of the creator part of tlie germ diseases, that is, of the infectious and contagious diseases, will develop or increase in number without being in the body of a human being,

fond their way Mlo the blood and t.iat the call for our services winch followed, has rounded off this sequence of events. 1 I lmve already pointed out that tho geras of disease ara to be found in the air and dust. The longer any sulstance to Iks eaten is exposed to the air, the RTcater the chance that perms will be deposited on it. ISread raised with yeast is worked down or kneaded twice before being baked and this process may take anywhere from four hours to ton. It has, then, the chanco of collecting disease genus during this process of raising and it has two periods of working down or kneading during each of which it may gather the dirt containing the fjcrms from the

Hauers hnnds. As no bread .save that raised with yeast, goes through this long proceM of raisinir and kneadinc

so no bread save that raised with yeast

no, so gooci a clance of gathering perms. What if meant by "raising" bread is worth a fdv words. The introduction of the yeast into the moist douph and the addition of heat when the pan is placed near the fire produces an enormous prowth of the yeast funpi the yeast "frerai," in other words. These funpi effect a destructive fermentation

aiSHASE OKUMS FOUND THEIR WAT IXTO Tlin VKAST BREAD."

IS

the f of a portion Of tll (tnrclip

the flour one of the most valuable

nutrient elements in the Hour. The fermentation produces carbonic acid

gas, and this, having its origin in every little particle of the starch which is itvlf everywhere in the flour, pushes aside the particles of the douph

mm lisen room. This is what called raising the bread.

It needs but a plance to sec that it is, in its effects on the douph. purclv mechanical. The dough, which wa's before a close-grained mass, is nowfull of little holes, and when cooked in this condition is what we ordinariK-

call light. This porons quality of bread enables the stomach to rapidly and easily dipest it, for the gastric juices quickly soak into and attack it from all sides. The fermentation of the douph. however, uses up a portion of the nutrient elements of the loaf. If it be possible, therefore, to produce a lijjht porous loaf without this destruction and without the "kneading" process, which fills the douph with germs and filth, and without the long I

provided always you give them

proper conditions. These conditions are to be found in douph which is beinp raised with yeast. They arc warmth, moisture and the organic matter of the flour on which thepenns, after certain chaupes, feed. It is necessary to remember at this point that yeast is perm prowth, and when introduced into a mixture of glucose or starch, in the presence of warmth and moisture sets up a fcrvncntation. If tho mixture be a starchy douph the yeast first changes a portion of the starch into plucose and then decomposes the plucose bychanpinp it

into iwo newsnustanecs, viz., carbonic acid pas and alcohol. Now the platen, which is also a constituent of douph and moist starch, affords, with the latter, an excellent idus for the development of perms of disease as well ns for the yeast perms. The perms of cholera, as of typhoid fever, would, if introduced into doug-h, find very favorable conditions for their growth. I do not wish to "pose" as an alarmist, nor am I willing- to say there is very much chance of the ircrms of typhus and of cholera reaching the stomachs of the people who eat bread which has been raised with j-cast, lint while I am not afraid that cholera

and typhus will be greatly spread bv i yeast-raised bread, I have not the J slightest cause to doubt that other (liscases have been and will be carried ' about in the bread. Ihave met journej-men bakers, suffering from cutaneous diseases, work- , Ing the dough in the bread trouph with j naked hands and arms. I suppose I ! need scarcely say this wnsnutaston!

to in very short order. I have no reanon to suppose bakers are less liable to cutaneous diseases than are other men, and I know, as every housewife knows, yeast-raised bread must be worked a long time. This is an cxcccdinply objectionable thing from the standpoint of a physician, and for the reasons that the germs of disease which are in the air and dust and on stairways and straps in street cars, arc most often collected on the hands. So well do physicians know this that there is no ablution practical equal to that which they undergo before they perform any kind of Burpical operation. Anv wrsnn trhn

. ,

nas ever kneaded

the way in which

hands. In other

that anv mrnis

J O - - - . aas J Al It 4 a V a CT i " a " - lodging- place on the hands of the lnat eery particle of gluten produces baker before he makes up his batch of ! ls Hltlc bubble of gas and thut thcrcfcrcad are sure to find their way into j forc tlic bread is properly raised that the douph. and once there, to find nil i is, it is raised everywhere. It is an-

thc conditions necessary for stibdi- j parent that if we are to substitute any

ision and growth. This is equivalent

w saying- that we must rely on heat to

it is well to sound a note of warning in this direction or the change from the objectionable yeast to an impure baking powder will be a case of Jumping from the frying pan into tho lire. The best baking- powder made is, at shown By analysis, the "Itoval." I

contains absolutely nothing but cream of tartar and soda, refined to a chemical purity, which when combined under the influence of heat aud moisturo produce carbonic acid gas, and having done this, disappear. Its leavening strength has been wund superior to other baking powders, and as far as 1 know, it is the only powder which will raise large bread perfectly. Its use avoids the long period during which the yeast made douph must stand in

order that the starch may ferment and there is also no kneading necessary. The two materials used in the Royal, cream of tartar and soda, are perfectly harmless even when eaten. Hut they are combined in exact compensating weights, so that when chemical action begins between them they practically disappear, the substance of both having been taken up to form the carbonic acid gas. More than this, the proper mothod of using the powder insures the most thorough mixing with tho flour. The proper quantity being taken, it is mixed with the flour and stirred around in it Tim mixture is then sifted several times jnd this insures that in every part of the flour there shall be a few particles of tho powder. The salt and milk or water

being added, the dough is made up as quickly as possible and moulded into the loaves. These are placed in the oven and baked. Uut the very moment the warmth and moisture attack the mixture of cream of tartar and soda, theso two ingredients chemically combino and carbonic acid or !eavening gas is evolved. The consequence may bo seen at a glance, the bread is raised during the time it is baking in tho oven, and this is the most perfect of all conceivable methods of raising it. Here, then, there is no chance for perms of disease to get into the dough and thence into the stomach, more than that the bread is necessarily as sweet as possible, there having been notimedurinp which it could sour. This involves the fact that the bread so made will keep lonper, as it is less likely to be contaminated by the germs that affect the souring process.

It will be strange if the crowds of visitors to the world's fair do not greatly increase the number of contagious disease, which we will have to treat. Under these circumstances is it not folly of follies to open a single chan

nel through which these germs mav reach us? Is it not the part of wisdom to watqh with the greatest care all that we eat and drink, and to see that none but the safest and best methods are employed in the preparation of our food? To mc it seems as though there could be but one answer to questions like these. I have shown the danger of using the yeast raised bread, and with this I have shown how that danger may be avoided. The ounce of prevention which in this case is neither difficult nor expensive is certainly worth many pounds of curn.

and the best thinsr almnt it. ta

that it may be relied on almost abso

lutely. Tl :ose who during the comim?

summer cat bread or biscuits or rail

AGRICULTURAL HINTS.

1 HE

lew II

HANDY

MECHANIC.

Kite a

Cm Supply thm Farm

with Hot Water. A friend of mine has not only carriea water into the kitchen in pipes, but with hia own hands has made a connection for the kitchen stove, which heata an abundance of water for all household purposes without lifting and without any danger of explosions frosa steam. A box holding 4 to 30 gal Ions of water must be mounted near tho sink and lined with copper or tin; or a strong-iron-bound keg will do. In either caa it must not have a tight-fitting lid, or an explosion of confined steam would result To fill the tank, a short piece of pipe or trough is placed so that water will run from the cold-water faucet into it (tseeAincut) Another faucet for the water from the tank makes the work easier than dipping it out Tha heating is done as follows: The water tank is higher than the kitchen stove. A pipe connected with the box at the bottom is carried along the wall to the back of the stove, enters it through the pipe above the collar, turns in several coils just over tho oven, and passes out as it came, ending midway in the side of the box close to the wall. With

tight joints all the way, no leakagi

p

SUMMER RECEIPTS.

Baked Corn. Cut the grains of ose dozen ears of corn down tho middle and scrape; add one cup boiling milk, one-half cup butter, wilt and pepper to taste. Put in buttered baking dish, dot over small bits of butter and bake

in moderate oven three-quarters of an

hour.

Currant Summ. Wash a sufficient quantity of currants to mnkc a quart

of liquor, first through a coarse sieve and then through a muslin bag; to this add one quart of water and sugar to taste. Strain after the sugar is thoroughly dissolved and then ice well be

fore drinking. Detroit t ree Tress.

Le.mo.vads Sir.up. With one pound

of lump sugar rasp the rind of six 1cm

ons. Moisten the sugar with as much

water as it will absorb aud boil it to a

clear sirup. Add the juico of twelve

lemons, stirring in well. Ilottle at once and cork when cold. Mix a little

with ice water when wanted. House

keeper.

Pickled Cherries. Five pounds ol cherries, stoned or not; one quart of

vinegar, two pounds sugar, half an

ounce of cinnamon, half an ounce of

cloves, half an ounce mace ground and tied in a muslin bag. Put this in the

center of the jar of cherries; scald the

vinegar and sugar together and pour

over the cherries hot. ltoston Globe.

. a rim tady nocomes still fairer b ualaf i Ulcnu's Sulphur Houp. I HÜT Hair and Waiskar Dye, 50 cent.

Example is as contagious a tbe taisUBcaa.

iura' liora.

'August

Flower

99

DOLLARS AND CENTS.

AfcEEaäaWiWEEKM assv jsmss"BTTBI .avasEBBfaKpll

Tery annoying thing in any kitchen

win occur. The coldest water falls to

the bottom of the box always, whence it finds its way to the stove, and, being heated, returns, entering the top of the tank by the other pipe. The arrows in

the cut show tho motion of the water. Instead of expensively drilling the side or back of the stove, a slot is merely cut

in tne stovepipe, which is easier, and

ust as effective for the entrance

! of the water pines. GalvaniztMl ninn

is not needed in the stove, and proba-

oly it will be necessary to get a length coiled for the purpose by a plumber, as

tnis is a difficult job to do without spoil-

ingit If one be fortunate enough to own a stove or range with a water

front of course the pipes may be simply connected with it Two pairs of pipenippers will be required to screw on

the joints, but these can easily be bor

rowed wnere the pipe is bought After taking measurements, the different

lengths of pipe can be cut and threaded

in a short time at the same place. The

only soldering required will be for the

tank and lining and pipe attachment

ix a keg be used, a strong oak one should be selected, and the pipe screwed

mionoies bored a trifle too small and painted. When wet the wood will swell and make a tight seam about the

pipe. Galvanized pipe, connections, elbows and faucets may be bought so

cueap mai it is a shame not to have

many country houses arranged for com4 m. f A. 1 . A M 1 .

t leasv uie simple manner shown, that the time and strength of

xne ever-ioo-busy farmer's wife may be saved. One will be surprised to see how quickly and easily the work may be done after the arrangements are completed, and will wonder how he ever lived previously with so small a supply of hot water. Ily using a larger

uiuK, waier ior a oatnroom may be always warm and ready, and be conveyed 1 1. ft. . i .

immer oy a separate pipe. II. bage.

iu xmrai iscw l orker.

Ix 1503 the first English shilling was

minted. It bore the king s image.

Ix tho fifth century before Christ refined copper was deemed as precious as

gold.

The trade dollar was intended for

use in commerce with China, India and

Japan.

The United States mint was estab

lished in 1792 and at once began oper

ation.

Aroancd and Regulated

Br that nurest and best of hntnnfn nltar.

stives, Hoftteucr'd Stomach Bitters, a dor

mant liver renews its sccrctivo action nnd Impels the bilu into the proper channels.

This welcome chanco is accomplished by a

uiuiH.-uruiicu oi viie ycnow lingo or tno skin und eyeballs, uneasiness in tho right

Biur, i-uuiiuaiiou, morning nausea, dizziness, furred appeuranco of tho tongue, and sourness of tho breath, which accompany liver trouble. Rheumatism, (iyspepaia, malaria nnd kidney cotnpluint are removed by

Charlet "So, Jim, you are extravagant enough to pay twenty dollars a dozen for your Iwndkeichiels. Don't you think that

wuk'oou aeai or money to Dlow in!"

iOiuinoia bpectator.

Turn sad Wholecoeae Quality

Commends to public approval the California liquid laxative remedy, Syrup of Figs. It is pleasant to tho taste nnd by actlni: pently

vu iuu niuupjrs, nvcr um uowcis to cleanse the system effectually, it promotes tho

neoiui anucomiort of all who uso K. and

wun millions it is tuo best and only remedy.

Thiivm matr hrnalr thmiiok ami

. HMM PWM but they can never mb tho telephone girl of

uer ring. reopiu siiotue journal.

Bcukvt and scorbutic affections, nlmnles.

and blotches on the skin are caused bv 1m-

jiuro uiuuu which iieccnam s mis cure.

Tub lino wheat will insure tho farmer and the English sparrow full crops. Cleveland

riainuoaier. K,' .9.1?CR!'' Mr- Clnra Scott, writes: "1 find Hall's Catarrh Curn a vnlunhin -m.

edy." Druggists sell it, 75c.

Doctor

Patient 1

mate I

Chicago Record.

I had been troubled five month

with Dyspepsia. I had a fullneat

after eating, and a heavy load in th pit of my stomach. Sometimes deathly sickness would overtake me. I was working for Thorns

McHeury, Dr ugKist.Allefirheny City,

Pa., in whose employ I bad wen fot

seven years. I used August llowet for two weeks. I was relieved of all trouble. I can now eat things I dared not touch before. I have

gained twenty pounds since my re

covery. J. u. t:ox, Allegheny, Fa. O

A BACHELOR'S BRIDAL

A Complete Novel by Mrs. H. Lovett Cameron, . Author of

"In a Grass County," "VeraNevill," "A

Daughter Heart," etc., is contained in

LlDPlncou's Magazine

For September (published August 21 )

Alno,

UNCLE SAM IN THE FAIR. By Ca

taix CiiAKLKs Kino, U. S. A.

IN THE PLAZA DE TOROS. (Ulna.

tratcd.) Uy MAititioN Wir.cox.

A GIRL'S RECOLLECTIONS OP

DICKENS. By Jlno. E. W. Latimkb.

THE CROSS-ROAD'S GHOST. (Illus

trated) (Notablo Stories No. VII.) Ily Matt Crim.

Alto pomj. essays, slorks.etc. by UvorM autbem

LIMIMfiflTT'S orlelnsWJ the compltta stoty birriRVWI I fMtUre. and. with H virM and Infer stlnc miscellany, is one of tha most attract Ivc- MairJxines now published. For sale bv aH nrws

an4 book dealers. Single number, 5 ceatt: fm annua. Sj.oo.

urmcoTrs auoiznre, raikstitua.

UCKSKIN REECHES

EST MADE, BEST FITTI W, BEST WEAMHt

IB 'ill' Is?

JEHJ PflflTS X3Y rKm WOJT.T.

"fet. ky THE GOOD W1I CLOTHIMG CO, " Uoctor-'Ifs too chaa. 1.- rw..in..., . .

MXTOKTXKM.

THE MARKETS

KTZXT PAIS WAXRAirTam

UATTXF. Nntlvc Siccru OOTTON-Mld.lltiitf .... . . KIUIt-UMntcr VI,eal . I

BREAD WITHOUT TEA ST " HE

MOST TERKECT eF ALI. COXCEIVABLK "TATS OF RA1SIXO IT."

period during which the raising procevs goes on, the gain in food and the gain in the avoidance of the germs is excecdingb plain.

But while vre can easily sec the dan'

"""t, UlUlVltlMillU - - - - - " ' V .... It,... 1 . . 1 ...I. : .1. I

mc tiougn cicanstlic :-"" wc -rcsicuiaiing cncct , o Mroniriy urca

words, this means produced ly " on the dough is to the i write to the IUi

ivlllnti mnv tn,,n ' list ClcCTCe TMrfrt- Itf tllt-s T mn-n I .BVV 0r.

I

made at home with Royal baking

powder may be sure they have abso

lutely stopped one channel through

wnien uiscase may reach them.

JMvrn. Hou'ckeepcrs deMrirur information in rccard to the nrenaration nf tlm

on for aanltarv reasons

ior cencrai ue. should

iyai Ualung t'owdcr Com-

them: germs, because it is almost

certain that they will be there. Sow,

other sj-stcm of bread making we must have one which will give us, first, mechanical rer.ults equally as good, that

is, that will produce minute bubbles of

underdone or doughy bread is a form ! carbonic acid gas throughout the mass

winch every man and woman has seen. 1 of dough. 2sow it is in no way difflIt is a belief as old as tlm hills flint I cult to nroducc carbonic acidrMs'elirm-

nuenionc bread is unhcalthful. This Reputation has been earned for it by

At

Ii r n ?

vArjencc 01 countless gencraons ami no careful mother will wish ncr children to cat bread that has not cn thoroughly cooked. The reason Svcn for this recognized unhcalthfuless has been that the uncooked yeast ?h is very difficult to digest, and LlH "n41 Las value. Ko one but a Pnjslcian would be apt to think of disgerms which have not been killed "r'nff the process of baking as a c of the hickness following the sc or uncooked yeast bread. Yet this ftli. ,from this cusc is more than 5Ä1?.1 haVC not thc Bl!ffhtest juiuthat could we trace back some '"ie eases of illness wh ich w meet our practice wo would find that collected by thc baker have tkat I t,r way lnto the yast broad 4.tI. at ,,as not Mfllcicnt to JJoy them, that the ancooked yeast has been eaten and with it the ! etnas, tkat tbev kare

ically, but when xve are working at bread we must use such chemicals as

are perfectly healthful. Fortunately these arc not hard to find. The evils which attend thc ycastB&ds bread are obviated by thc use of a properly made, pure and wholesome baking powder in lieu of yeast. Baking powders arc composed of an acid

and an alkali which, if properly combined, should when they unite at once destroy themselves and produce carbonic acid gas. A good baking powder docs its work while thc loaf is in the oven, and having done it, disappears. Hut care is imperative in MIccting the brand of baking powder to be certain that it is composed of non-injurious chemicals. Powders containing alum or those which are compounded from impure ingredients, or I those which are not combined in proper proportion or carefully mixed and which will leave cither an acid or an alkali la the bread, mmt

II Hail Sn tlm Hrarreroir.

One Somerville young man, who has

just been spending a fortnight in the

country, Iot all chance of making a favorable impression on the farmer's

pretty daughter the very first day ho

came. Her father came by the front of

the house where the young man was

trying to make himself agreeable, and

the girl introduced him, saying: 'This is my father, Mr. Smythe."

"Oh, yc.V responded the young man,

LIVE STOCK NOTES.

Tnr. use of a pure bred sire incr.

nc value 01 the herd.

- .

V.1.0VXR is excellent food for n mi. it

W mirOCCnoUS. RUCCUlpnt nnH nli...

' waives v

iiu tue jiijfs 1IKC 1U

f enuuga farm animals are lpnt

a .. r -

w consume xne crops grown on the

larm. nuie fertility will be removed from it Selling grain constantly wears

uui lanu.

Sows which produce lars-e littrnf

gooi pigs and are careful with them

nau better be kept for breeders until

they are old. It is not nrofltabl tn

periment too much with young untried

sows.

jvekf some good oats is reaeh ni

young coits until they learn to eat. It

is a great advantage to have thrm f

frain well when weaning time arrives. TIlAW 1 1 1 . .

..cjr v-u uc ncm un in ncsll liv In.

creasing tne supply of grain and it

win neip mem duving the entire wia-

xer.

Thr palaUbility of a food has mni.1i

to do with its value, the animal's appe

Venr Vontr k nrr iq ta vy

SA.K-Nntlvc Steers 13 cn' Ch 6 k

7fW 7!t 1 03 4 00

ryiuM m .. ""''ii vi;

f-vestern Mixed ni w Si POItlf NcwMcms. 14 W to 15 Oi

ST. rxiltlft

VKKSsr" !'"..

Medium HOGS Fair to Select SIJEKP-Kalr to Choice

l-'LOrjIl-PatcnU 1'ancv In Kilra I In

WHRAT No " lto.1 VVI ntnr

JOINV No. Mlzml

v!Ä2

l"OllACCÖ-lVtw

., . Iiniurloy,

n.i 1 uirar-rimoiny. IIÜITKU-Cholcüüali l''.c:i.i.vui,

POItK Sl:iti(?iirii MM "ilinUi

UACON-Cloar UIL .. LAUU-Prluie Steirn

CHIOAOa

! Dairy

?Hn Vi U1 Q I 70 3W 40 4 45 r. 25 et i) 10 3 25 ffi . 4 1Ä 3 00 6fr 32.5 2 30 h 2K5 31 t 314

9 r2 & i.n 00 ct I (H a i i 50 tf& 22 fi ii'i

13 7."

sriisrfiTmwBiv iim

sv bbmj aaa a a.aa a er oui ihj 1 mm 1

IllllJnuilllJ SHAfVttrtllrMl

M ltars sf tmWUum.

hut ick AUTQpMAPH.

n aw j-fTfm mm

II AitJl ' THE

IL

GENUINE-

4M 50 10 0) 1000 17

It

... C6 9iy

OAlTr.R Stitnnlnir.

HOaS Fair to r.Unlrm

SHKEI'-Fnlr to Gholos... KLOUK-WlntcrPAlont.

3 40 4 4 rs

WHEAT

, hnrlrur Patonls.

no. 2. Sprlw

No. 2 Kcl...

A 45 A 0 21 1 2 75 S 4 2ft t 850 3 80 its- 3 I 9i wt tt

CORN No. 2

e-wnii mcm (new) 1

KANSAS C1TV.

g'M? Steers....

. .....J iW, III.IU., ...... .... ,, WIIKAT No. Sited !!!

oATs-Nas COHN-NoS .'

NKVV OltLUANS.

FfiOÜU-IIIßli Qrado.. a in

COUN-No. 2

PATS-Wtfittrn

HAY Choice...

rOIUC-Ncw Mem..

nACON-SIde

ITtmTIV 11. 1.111m.. m

wmuiiu(., o,'

CINCINNATL

WHEAT No. 2 fied

CORN No. 2 Mixed PORIC NewMeM... BAOON-Clear Itlba !"

wmjN-Midd 1 1 ns

01),

.... M S .... a 21 2 65 U 12 87!f 4 00 5 15 5 00 Ä 5 6ft .... 51 22 A 211 31 U .Tl'.

BICYCLES

SHor-SoiLn. on-Uilrd off. Srcond.

uriti.ans.niio com. Ordtnirir r,r with each Safety. Cat, and Hit fr.

ay noawilf. oia whI. ütAni fomew. 1'n.u. nutoaw

- .v.l. . v. m iami ji. unm

fl5aAÄ

NEEDLES, SHUTTLES,

' Vorall RAwlnffMArMn

The Trndo Muptill4 frtod forwholeralnprlev lUt. IlI-KKK-'K M ' Ct-VliI.OOUlLlt.Mt-I.nuli Mai

mini raja rarssMwy umma

DON'T FORCETiJÄ Hymmm, of Tli), Ohio, uiake Hnwlaaa Maohlasn and T00I1 for Döring and DRILLMI WELLlL aw-xun raw firaa.r, m

EDUCATIONAL.

SPRIX(iFIEI.n(ILU) Hl'HINlSW V0U.KÜK AH SIIIKTHA.MINTlTtrK. HcaoforcaUlosaaw av.tiiii mis rriatmir imtTNa

3 35 40

A 15 50

66 13 50 4 7

A 59 42 H it 00 am 01

a sa 1 mmmm

at -i

who hare weak langa or AMama, akoald aa Itao'a Car for H Coaaamptloa. It ass waraal 1 M thoaiaaaila. Itaaa aotlBlarH ed one. ItM aot ea totaka ' Ii U tka Uai eoatk ayraa. J 80M Terywkwa. aa.

A. N. K., B.

1461.

WRWt WRITIMO Tm ASTERTMERS rLXASti iau tkat jraa hi tava ASvartlaoaMaS 1a taaa

turning toward tho old man, and slowly tlte being a pretty good guide in feed holding out his hand, "I saw you stand- fog. As with men, individual animals

The food taust ba

ingovcr tn the cornfield a little while ago, when I came up the road." Sora

crvillc Journal

Mr. Chimpanzee "That ostrich est

enough for two birds. What do yoti

suppose makes him so greedy, Mrs.C.?" Jlrs. Chimpanzee "I heard the keener

say ae swallowed a pair of strong eyeglasses yesterday and they magnify

nis appetite.' Vogue.

"Do you go to school, Tom my 7"

" cs ra. "Docs your teacher like you, Tommy?" "You bet she docs. Every

evening most sne nates to have me

leave and keeps me in." Arkansaw Traveler. "I met Jack Stageloon last eveaiag'. lie tells me he is going out with a company next season which will produce Fireman Fred.' " "Indeed; what doe he play?" "Tha koaa." ttrofiklrf Kafla.

have varied tastes.

a a 1 a

uiuru 11 wiese or ocst, results cannot be attained. Different animals alan r.

quire uiitcrcnt quantities of a ratio

urange Judd Farmer.

Whrrn Clnrrr la Hrat aa rd.

The time durinir which clover .IK fAA

la at iU best is very short Only a week

or iwu wane ins plant is in full bios-

mvoA. iure mal wie ClOTCr M pOOf

anu tasteless, ana alter It ass drl.4

standing much of its best nutriment is

wssneu out of it by summer rains. Add to this, that clover, faore thaa anv at

the grasses, is injured bv beinr tramn.

led over, and we might almost make a tnle that clover ought never to be pas. tu red. But as a soiling crep, from tha time the blossoms besrln to innaar.

clover is one of the best On rich las

auccessive cuttiags may be made, esPfcfally if tha am t it made bobs.

Waat early.

DID YOU EVER try

"HORSE SHOE"

A BETTER GflEW THFRR NFVFR wok PLUG?

- -- . mm m mmmw I IWI

THE POT INSULTED THE KETTLE BECAUSE

THE COOK HAD NOT USED SAPOLIO

QOOD COOKINQ DEMANDS CLEANLINESS.

SAPOLIO SHOULD be uiid in eviry KITCHEN.