Jasper Weekly Courier, Volume 54, Number 52, Jasper, Dubois County, 4 October 1912 — Page 2

FDIVOLITTES

PRETTY AUTO BONNETS NOW RECOGNIZED AS PART OF FEMININA EQUIPMENT. New Model Shown Are in No Way Inferior to These of Previous Seasons Good Examples of the Best Displayed. The auto bonnet lias made a new record of success during the past summer. It has came to be recognized as the proper thing and the essential thing for the autoist, and it has become a bewitchingly pretty affair. A great number of pretty n ;W models are shown for fall, most of them made of. taffeta over rice net foundations, and all of them finished with a veil which Is a part of the design. A good example is shown here. It Is of light tobacco brown taffeta trimmed with lace and lace covered buttons. The crown is soft and plaited jinto a band about the face. The edge is a frill of plaited taffeta and the veil lis arranged to be thrown over the face if needed. This model is becoming to almost every one and ir made an all the staple colors. Another model is not so soft for.it Ms made with a round stiff crown. But the brim is made over rice-net and is therefore not rigid. Black taffeta laid in fine plaits covers the brim, and light blue taffeta is stretched over the crown. A large, square, chiffon veil in light blue is finished with a fborder of black taffeta ribbon. The veil is laid over the hat, falling on all sides. A narrow boxplaiting of taffeta ribbon is laid over the veil at the base of the crown, and sewed to place here. This confines the veil, "which may be thrown back at will. This bonnet is made in many color combinations, as pink and black, light &t.:.-. V.V.V. JW. JttU m-fW .0 . yy. :. TO 3fc .Vt-' - . .-.v.'green and black, white and black, and is very pretty in white and taupe and :in solid colors. JULIA BOTTOM LEY. J Done In Colors. In the dainty hand-embroidered linen Dutch collars the scalloped edges are in many cases worked in. colors. A collar of white pique decorated with dots worked in white floss has a brown edge, while another pretty collar in flue white linen is worked in klark blue. These form a pretty fin ish at the neck line of the tailored blouse, and as they match, the skirt of the coat suit, when the coat is taken off a pretty little color scheme is revealed. (TEND TO DIRECTOIRE MODEL iSurts and Gowns Are All Showing the Leaning to This Decidedly Pretty Effect. Carrying out predictions of a few months ago, fashion designers are emphasizing v.'ith decided success the directdire model in suits and gowns. There is a jauntiness about the cut, the lines and trimming that gives just the charm, the "chic," as Parisians say, to a costume. The combination of materials is most easily carried out, because of the cuffs, the lapels and collar with the vest and patch pockets which characterize this style. Buttons play an important part, and the Tjroad girdle and sash give opportunity for a color note that will contribute liridiyidualitv and character to a gown jor suit. Generally, the coat has a turned'back collar of satin or cloth. It can be quite fiat or it cap stand in a high stock effect, tied up with black ribbon or velvet, the knot or bow at the side. ! Straight lines of buttons are used, jgreat emphasis being placed on round nforms of brilliant bone, or brass balls, or on ornamental styles of enamel and (tortoise ßhell. Th fnvoritf directoire dress and isuit have vest effects. This important pert of the costume Is shown in velTet, cloth, embroidered satin or fig ured cretonne. It is buttoned unoer buttons and can be fashioned of straight pieces or crossed 'portions. 'iThe whole length of the vest can be Uhown if the jacket is the cutaway 'type. If it is crossed and fastened, .(the vest is teen below the waist line, i There lire natch pocket! at the hips

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HAS PROPER DRESSY EFFECT

For visiting and smart occasions this might well be made in Nile green Shantung. The skidt is a plain, well-cut shape, made with a wrapped seam down the center, while the coat is Russian in style and has the deep basque connected with the coat by a narrow band; vandyke lace is taken round the neck and edges the fronts, also sleeves. Hat of coarse .straw, lined with black satin and trimmed with a feather. Materials required: 6 yards Shantung 34 inches wide, 1 yards lace. Metal Ribbons, Picot Edged. In accordance with the general vogue for metal effects this season, ribbon manufacturers are devoting much attention to the production of metallic novelties, says the Dry Goods Economist. Not only is a touch of gold or silver employed, but many allmetal numbers are in evidence. Pi cot-edged silver and gold ribbons arö shown, in widths from No. 7 to 16. Other handsome metal novelties in widths up to No. 9 are distinguished by a grosgrain edge. Self-colored striped metals in gold and in silver are shown, especially suitable for use in fashioning hair ornaments. Quantities of these new metal ribbons will be used in millinery and in fancy work. Transparent Materials. Allover embroidered transparent materials play an important part in the gown. In some of the models a sham skirt of allover handwork ap pears beneath the long tunic which drapes the front of the gown. It is attached at the waist line in the back and falls away as a train. of many directoire coats. Sleeves are usually long, with ruffles of lace at the lower edge or running up the outer seam. Turned-back cuffs are also in vogue. The skirt of the directoire gown shows increased fullness obtained by either panniers, draperies or pleats laid flat and pressed, so that the silhouette Is not daringly modified. Directoire styles will insure a beauty in dress that will be unusually general this fall and winter. The grace, the variety and the opportunity for using short lengths are too good to be forgotten in the interesting song of the styles. Let the interesting chap, ter of French history be opened again when you plan your new clothes. Fjashiurfs Fwfci Persian embroideries, with brocade and a good deal of silver, will be used in evening models. Fashion favors small ribbon ruches and bows of picot edged ribbons for millinery purposes. At the seaside a refer of ratine or loosely cut Ivory tweed Is desirabls to throw on over light dresses. White dresses for afternoon and evening are charming with bright green, red and amber trimmings. The new Medici collars, with extended ruffs in the back, ar likely .to be warmly welcomed this falL In the finer gowns two-toned mirror velvet appears, usually a black stripe on blue, green, gold, purple or red.

GETTING RID OF MICE

LITTLE PESTS IN A TRAP OF - - THEIR OWN MAKING. Expensive Patented Snares Not in It With the Sugar Bag, to Which Housekeeper Hereafter Will Pin All Her Faith. Mice always bother the people who do light housekeeping more than the ordinary householder, probably because the former is more apt to have few mouse-tight receptacles for food. Various traps have been tried by one couple who Indulge in light housekeeping in a three-room apartment, says the Philadelphia Record. Sometimes, at large intervals, they managed to catch one of the pests. Every scheme of baiting and setting traps which they could find or invent was tried and the mice continued to eat everything they could get at, falling back on a diet of clothes when every bit of food had been successfully cached. The mice seemed too wise to try the traps, no matter how fresh and well toasted was the cheese and bacon rind. The couple was almost in despair, and had nearly decided upon using poisons, to which, for sanitary reasons, they had hesitated to resort. The mice themselves, waxing over greedy, fell into a trap of their own setting, and one has been caught every day or two until now there are only one or two left, but the happy housekeepers have great hopes of catching them all. One of the few provisions which had not been stored was the sugar, which is bought in a large, rectangular box, holding five pounds. The cover was slit a little way at one end and the sugar bowl ailed by pouring from this aperture. The sugar was left out, because it was thought that mice did not possess a sweet tooth. Then one day when a large quantity of the boxful had been removed at one time, the woman opened the closet door, to stand frightened at some scrambling sounds she heard. She quickly located them in the box of sugar and realized what had hap pened. The mice had discovered the sugar and had been feeding from it, gaining the tiny opening from a shelf beside which the box stood. She had taken out so much sugar that on its last trip the mouse, in Its sudden fright, could not make the leap which would carry it through the small hole. The woman quickly put a piece of sugar over the opening and then carried the box to a pail of water, into which she shook the mouse. Several others have trapped them selves in the same way and the woman declares that when they have eaten all the sugar she will rebait the box with some more, and never, never spend any more money on patent trapf . Ä1LÄRÖLND HOUSE A fine grater is better than a knife for removing the surface of anything that is burned. In washing laces that have become stained with perspiration first wash them with cold water and soap, and after the stains are removed put them into warm water. Pine pillows should be made of butcher's linen. This is to be preferred to the color linens, for the oil in the pine will strike through in time and necessitate a thorough washing. To clean a vinegar cruet put a teaspooiiful of lye in it and then fill it with water. Let this remain in it a few days and then rinse the cruet out thoroughly, when It will be perfectly clean. Mushrooms, or food3 containing mushrooms, must not be eaten after having been allowed to et cold, as they are apt to develop injurious properties and become poisonous. Either eat all that Is cooked or throw away what is left. Tn order to clean bronze the ar ticle should be immersed in fboiling water, then rubbed with a piece of flannel dipped in yellow soapsuds. and dried with a soft cloth and chamois leather. Damson Tart. One and one-half pint damsons, one quarter of a pound of brown sugar. Put the damsons with the sugar be tween them into a deep earthenware dish and put in the middle of it a small cup turned upside down to pre vent the juice from spilling; line the edges of the dish with pie crust and cover with same. Bake one-half or three-quarters of an hour In a good oven. Serve hot at table with cream. This Is the English style and there will be found an abundance of fruit with each portion of crust. Yellow Cake. Large tablespoon of butter creamed with even cup of sugar, two eggs creamed in, one at a time, two-thirds cup of sweet milk, one even cup of prepared flour, two-thirds oup pastry flour; beat well, flavor to taste: bake in a sheet in not-too-hot oven; frost with white frosting made of butter, with one cup powdered sugar, one tea spoon of butter, boiling water to mix to thick paste and spread on warm cake. I bake until it stops singing nbout 25 minute. Kxchang.

NICE WITH AFTERNOON TEA

Suggestions for Delicacies to Serve at Function So Popular With the Gentler Sex. Scald half a cupful of milk, add half a cupful of boiling water, then cool j to lukewarm. Add one compressed yeast cake, mixed with three tablespoonfuls of lukewarm water, then add half a tablespoonful of lard, two tablespoonfuls of molasses, one cupful of chopped English walnut meats, half a cupful of white flour and three cupfuls of wheat flour. Knead and bake as ordinary bread. Favorite Sandwiches. Cream two heaping tablespoonfuls of butter, add a cupful of grated cheese, two tablespoonfuls of anchovy essence, a quarter of a tablespoonful of paprika, a quarter of a teaspoonful of mustard and a half cupful of finely chopped olives. Spread between thin slices of buttered bread. Date Finger Sandwiches. Put one and a half cupfuls of stoned, chopped dates into a saucepan, add half a cup ful of water, then boil gently for half an hour. Remove from the fire, add two heaping tablespoons of sugar, one teaspoonful of lemon juice, and half a cupful of whipped cream; beat till well blended, then spread thickly be tween lady fingers. Use the Wheel Tray. This wheel tray can be used for luncheons, din ners, teas, porch parties and also for functions where refreshments are served. Any woman who entertains needs this invaluable assistant to be up to date, to provide correct service and to save the useless steps and un necessary fatigue required to carry trays around. IN PUTTING UP PRESERVES Matter of Importance Is the Selection of the Right Kind of Fruit to Be Handled. Fruit for preserving in any form should be fresh-picked, or gathered, and slightly under-ripe. Such fruit ensures more perfect shape in the fin ished product and eliminates the possibility of fermented fruit or the loss of pectin or jelly-making property. Handle soft fruit (peaches, berries, etc.) as little as possible. If it is to be canned in jars, put it into the jars, at once, on hulling or otherwise pre paring it. If berries must be washed, put them, a few at a time, into a colander, pour cold water over them and turn at once upon a large sieve to drain, then hull. Large hard fruit, as apples, pears, and quinces, should be washed and wiped dry before paring. Cut apples and other hard fruit, for jelly, into quarters, removing all wormy places or imperfections. Re tain the skin and cores. The cores of quinces should be discarded, as the excess of gummy properties does not improve jelly. Use a silver-plated knife to pare fruit. Peaches, soft pears, plums and tomatoes, set into a wire basket (fry ing basket) may be plunged into a saucepan of boiling water; after three or four minutes remove to a kettle of cold water for the same time, when the fruit may be quickly and easily peeled. This method of peeling is ad missible when a large quantity of fruit is to be put up, but it is thought to detract somewhat from the flavor. Chicken Pie. Cut up the chicken and stew it un til it Is tender, season It with one tea spoonful of pepper, one tablespoonful of salt, half a teaspoonful of ground mace, one teaspoonful of ground gin ger, one tablespoonful of chopped onion and two tablespoonfuls of chopped parsley. Take a deep pie dish and line it with a pie crust, then put a cup in the center of the dish (this cup will hold the gravy). Then put the chicken in the dish, two raw potatoes cut in thin slices and one hard boiled egg cut In slices. Put the potatoes and egg on top cf the chicken and cover the dish with pie crust, bake and serve hot. Swedish Meat Bails. One pound of finely ground lean beef put through a meat chopper twice, also a small onion, if you like onions; one tablespoon of flour, a little pepper and salt, and cold water enough to mix easily with a spoon; then wet your hands in cold water and shape into balls; put a piece of butter in the fry ing pan, have pan hot before putting balls in, fry on both sides and push to one side; make brown gravy by browning a small piece of butter and a teaspoon of flour; pour hot water over all and cook five minutes. St. Denis Salad. Cut cold boiled potatoes in one-half-Inch cubes. There should be 1 cups. Cut cold boiled beets in one-quarter-inch cubes. There should be onethird of a cup. Mix the potatoes and beets, add three hard-boiled eggs fine ly chopped, one-half tablespoon of chopped green pepper and one-half tea spoon of chopped cheese. Moisten with dressing and serve in nests of lettuce leaves. Tart Paste. Take one-half cupful of water, onehalf cupful of lard, the beaten white of one egg, three tablespoonfuls of powdered sugar, one teaspoonful of cream tartar, and one-half teaspoonful of soda; add flour enough to make a moderately stiff dough. Troy Pudding. One cup of milk, on cup of molases, one cup of suet or three-quarters butter, half cup of raisins, more or less, three full cups four, teaspoon of soda. Boll or steam four hours.

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POULTRY FOR BEGINNER IN POULTRY Two Dozen Hens Are Plenty to Start With for One With No Experience American Breed Best. For one who has had no experi ence with poultry two dozen hens are plenty to begin with. It Is better to begin with one of the American or Asiatic breeds. The Mediterranean breeds are weak when, small because of feathering so fast. Free range is best, writes William Zimmerman of Selma, Okla., in the Farmers Mail and Breeze. If they must be put in pens, 12 hens and a cock to each pen is about right. For good, strong 'Interior of Poultry House. chicks, the cock bird should be not less than one nor more than three years old, and the hen3 two years old. I have kept hens in pens 16 by 66 feet, 12 to a pen, and had good re sults. A house 14 by 16 feet and 6 feet high at the eaves is large enough for three dozen hens. I am keeping about 100 in one of that size. My house is built facing the south and all the south side is made of lath one inch apart. The east, west and north sides are boxed tight, but there is a door across the north end for a cleaning off the sliding drop board. I use no curtain in front of the roosts, and I have no frozen combs or sick poultry. As a feed to make hens lay there is nothing better than wTheat and Kafir in equal parts. If the hens are kept In pens feed all they will eat. Throw the grain in straw or hay. Don't dose your hens to make them lay, and if onie gets sick, separate it from the flock. KEEPING AND STORING' EGGS Well Dissolved Solution of Water, Slaked Lime and Salt Is Recommended Don't Crack. There are many plans suggested for keeping and storing eggs, but a very simple one appears in a recent ex change: To every three gallons of water add one pound of fresh slaked lime and one-half pint of salt. Have it well dissolved. Drop in your eggs one at a time, but mind do not crack them. If you wish to keep them one or two years you can' do so. But you must use them as soon as taken out or they will spoil. When you put in all' you wish, take a thin piece of board and put on top, and on that put a little salt and lime that the top may be as strong as the bottom. If these are kept at sea and in different climates, why not keep on land in a cool cellar? Should you wish to keep to transport, dissolve sufficient gum shellac to make a thin varnish in alcohol, let them dry, then after giving each egg a coat pack them in bran or sawdust. "When wanted wash off the varnish and they are ready to be cooked. TREATMENT FOR BROODY HEN Unique Plan Is to Provide Wooden Boxes With Screen Bottoms Fowl Soon Cools Off. A unique plan for curing broody hens is carried out by making a few boxes with screen bottoms with legs attached to keep the box up from the ground and allow free circulation of air, says the Iowa Homestead. Com mon window screen is all that should Box for Treatment. be used for a bottom. Into these place the old hatchers until they give up hatching. Several days in such airy quarters cool them off and they go to laying. Kerosene. Kerosene is sure death to lice if applied as a spray. Spray the walls, roosts, corners and nestings and the oil will kill all vermin. Sprinkle the bottom of the nests with it. and cover with a heavy coating of straw. Kerosene is also very valuable in preventing and curing scale disease In fowls. If it is used freely on the roosts once a week you will have no scaly legs. It promptly destroys the red louse that preys on the fowls at night, sapping their vry life blood and retires to th roost pole during Xk daytimtw

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POINTERS FOR DUCK RAISERS

Pekln is a Great Layer, but Doc Not Possess Firmness of Fltsh of the Aylesbury. The market price for duck feather Is about half that for goose feathers. In France the term "duckling" ii applied to birds hatched the previous season, and not the present year, as in this country. In England it is claimed that while the Pekin is not a great layer, it has not the fineness of fiesh nor the early maturity of the Aylesbury. The Cayuga, the only American variety, furnishes a meat of fine Uavor, but on account of its black plumago makes a very unattractive appearance when dressed. The French epicures greatly appreciate the high quality of the Cayuga. This Is about the only American product that we are not overly proud of. The great secret of fattening ducklings is to begin early, and this can only be attained by keeping the stock duck young. In practice it is not profitable to keep the stock ducks more than two years. COMBAT POULTRY-YARD FOES Great Amount of Loss and Much Annoyance Caused by Insect Parasites How to Control. (By GEORGE M. TURPIN.) Insect "-parasites are the cause of a great deal of annoyance and loss to poultrymen. Some essential measures for their control are: Have the poultry houses separated from all other farm buildings. Have all of the interior fixtures of the poultry houses, such as roostpoles, nest boxes, feed hoppers, dropping boards, etc., removable so that every part of the interior can be readily cleaned and sprayed. Keep a good dust bath to which the fowls may have access at all times of the day. Common road dust with fine ashes and powdered sulphur or air-slacked lime added is excellent. The road dust should be gathered 4r...i...v,h.rM-W-rririT A dropping board easily removed, cleaned, sanded and replaced without going into the hen house. A. Dropping board proper. during dry weather for use during the winter. Spray the coops and fixtures with a good whitewash twice each year, adding two pounds of salt and onefourth gallon of crude carbolic acid to every fifty gallons of the spraying mixture. . Setting hens should have access to a good dust bath such as mentioned above. If lice are found later on the chicks, rub lard in the feathers of the head and throat, and in bad cases, also under the wings. TURKEYS THRIVE ON ALFALFA Two Hundred Acres of Land In Nebraska Utilized by Ranchman for Breeding of Birds. A Nebraska ranchman has more than 200 acres of wild land, too dry for cultivation without Irrigation, and makes a good living by raising turkeys. A small creek runs through the place and along its sides grow some cottonwood trees. About 200 acres of this farm has been sown to alfalfa, and in spite of the absence of much rain it thrives very well. The old ranch owner raises from S00 to 1,200 turkeys every year, and about the only care he gives them la to feed them alfalfa. Desirable eggs are said to weigh about 24 ounces to the dozen. If hens develop the feather-pulling habit send them to market at once. It is as an egg producer that the Indian Runner duck has gained the most fame. Poultry balance their own rations if they are given a wide variety of feed to select from. Eggs that cost 25 cents per dozen" will bring $7 to $8 when hatched and sold as broilers. It is usually mere guesswork to tell the age of a hen by her appearanc after she has passed the pullet stage. A hen over two years old Is fit only for the pot and to mother chickens. .She is past her profitable laying days. All young stock on hand now that you do not Intend to keep through the coming winter should be marketed. After hens are through laying they should be sold to the butcher unles they are needed for breeders next season. Goose eggs require from twentyeight to thirty-two days to hatch, according to variety and method of hatching. Hens, when thye cesn laying, fatten very easily and a fat hen Is a thrifty 'candidate for all kinda of poultry tlaaea.

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