Jasper Weekly Courier, Volume 56, Number 37, Jasper, Dubois County, 3 July 1914 — Page 2

STORE MANURE FOR GARDENS

Bett Practise Is to Place Fertilizer in Obscure Comer- Spade and Turn Frequently. A common practise is to manure the garden every year, l&te in the fall, or before planting in the spring, no further attention being given. This practise, however, is not the best. The manure for the garden should be kept in a large box With a lid, or so screened that flies cannot enter it Manure heaps are tho natural breeding places of these pests and if they are allowed to remain neac the house, uncovered, will prove a great nuisance. A good plan Is to use a very close wire screen nailed to a frame with binges for the top. The manure should be spaded often on the top so that the water from the clouds or the sprinkling pot may penetrate to all portions of it. If kept in a box a spout should be placed in one corner, at the bottom, so tat the water may drain into a sunken barrel. This will supply liquid manure which can be used at all seasons when vegetables and flowers, are growing. The manure in the box should be worked over once or twice a month, working the bottom to the top so that the entire heap may rot. Manure may be kept in this manner if fhe boxen are placed at the farthest point in the garden from the house, and if surrounded with vines their presence will never be noticed from the dwelling. BAD WEED IN THE PASTURES Burdock Is Typical Back Yard Plant, But Is Found in Fence Corners and AM Waste Places. Burdock is a biennial plant with a large, deep tap root. The leaves, U'hich are large, are gerorally fuzzy beneath, and the leaf stock is hollow. The first year the plant merely develops a leaf and root system. The second year the branched flowering stalk lis sent up, sometimes six feet high. At the ends of the branches purple tinned flower burs are formed. The 9 m burdock is especially bad in sheep and horsc, pastures, as the burs get into the wool of the sheep and manes and taile of the horses. Burdock flowers in July and August and seeds in September. It is a typical back yard weed, but is found In fence corners and all waste places. Continued cutting will exhaust the plants, and, in time exterminate them. The process may be hastened by cutting off deeply below the surface and Burdock Showing Top of Plant With Burs Also Large Leaf applying a handful of salt or a few drops of gasoline or kerosene to the root of each planL Mangels for Cows. Mangels are good cow feed, but are not of high value as a horse feed. They contain about nine per cent of dry matter and 91 per cent water, 1.1 per cent protein and six per cent carbohydrates and have a nutritive ration of 1:5.:. They are valuable as succulence in feeding milk cows, a very important consideration when animale are being fed on dry hay or fodder where one has no silo to keep silage In. The manuals are far more valuable for maintaining the healthfulness of the animal than for the food in them. Carrots are the best horse's root feed In prei rence to all others and the sugar beet for swine and turnips for sheep. Spraying Outfits. A barrel spraxer will spray from flvo to ten acres of m hard and costs, complete, from $12 to $30. A bucket npraer is useiu! for whitewashing or h praying a dozen trees or lese; costs $'.'. ro to $v I c small hand comj.r. ! .i v and knapsack outfits are used for spraying potatoes, nursery trees, berries and vineyards. They cost from $5 to $K All spraers should have bsaSS working parts wlrch are not injured by a Summer Diet for Pigs. Id solium r 'h animal heat is kept up with but little effort, and in consequent e a light r diet should be fed to pigs. The food should be thinned down with some good sweet why. kitchen slops or waste milk t he pigs will drink this with a relish, and It w ill lie bettor for them in every way than Chick, heavy food.

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TREAT HOGS FOR PARALYSIS

Unbalanced Ration, Inbreeding and Parasites Have Each in Turn Been Assigned as Cause. (By GEORGE H. OIjOVER. Colorado Agricultural College.) Partial or complete paralysis of the hind legs of hogs is seen so often in swine herds that a common cause has been suspected but not definitely determined. Inbreeding, parasites and an unbalanced ration, have each in turn been assigned as the probable cause of this particular form of paralysis, and now it is quite generally attributed to a lack of phosphate of lime. This salt in a form that can be appropriated may be deficient in the ration or not properly appropriated by the tissues of the body, or again, it may be because of a drain on the system for phosphates to nourish the growing fetus or the young afterbirth. It is a well-known fact that there is a deficiency of phosphate of lime in the bones and other tissue of pregnant animals and in those that are suckling their young. This is especially true of the sow. But this condition is not A Fine, Healthy Specimen. confined to pregnant animals. In one instance a herd of 44 hogs, of both sexes and ages, ranging from ten months to two years, nearly all of them were affected with partial or complete paralysis of the hind legs, The ration had been largely raw potatoes. They appeared to suffer no pain, the appetite was quite normal. A balanced ralinn would nrohahlv have prevented this condition. The following treatment has been recommended and should be helpful in these cases: One tablesnoonful of cod liver oil, 15 grains phosphate of lime and three drops of fluid extract of nux vomica mixed with the food twice a day. FERTILIZERS FOR BERRIES Tankage or Peruvian Guano. Ground Bone, Sulphate of Potash and Soda Are Recommended. The following are recommended in the culture of this fruit: Tankage or Peruvian guano, 600 tiniinHa nor anrp1 fine cround bone. 1.000 pounds; low-grade sulphate of notash. 600 pounds; nitrate of soda, a a cnHo m w m 100 pounds. All these materials may be mixed, applied after plowing and before setting plants and thoroughly incorporated in the soil by harrow ing. Dried blood, 200 pounds per acre; low-grade sulphate of potash, 600 pounds tankage or Peruvian guano, r,i)0 pounds; basic-slag, meal, 1.000 pounds; nitrate of soda. 100 pounds. The slag is not mixed with the blood, tankage or guano, as it causes a loss of ammonia. It is better to apply the slag by itself, but all of the others may be mixed before application. GOOD HINTS ABOUT FENCING Of Importance to Note Shape of Fields because it nas mucn io uo wiw Material Needed. A'hen building fences note the shape of the fields, because it has much to do with the amount of fenc ing and material required to inclose or reconstruct it. Thus: A square ten-acre field is 40 rods each way, and will therefore need half a mile of fencing. A ten-acre field four times as long as wide is 80x20 rods, and will consequently require 200 rods of fence, or 40 rods more than before; so that a square field needs less fencing than an oblong one of the same size This is ftoTi thnueht of bv a Kocd manv Fighting Hog Cholera. While the matter of fighting the disease of hoe cholera successfully is a matter largely of cleaner and more sanitary hog houses and hog yards, and of a larger use of pastu res and forage crops aunng ino J . 1 growing season, the presence of the reneralbf through the disease germs hog producing sections, requires also that we must exercise care also along other lines. Don't Work Too Hard. A splendid well handled farm is a good thing, but if to have it we must deny ourselves everything else worth living for. we are paying too much for It. Life isn't so very long at most. Fatal to Nuratry Trees. Hot lime and sulphur dip is fatal to young nursery trees. Hetter have your nur.-crynian guarantee to send you tree that do not need dipping. Hut then- all guarantees are not good Watch the Sheep. This is the time to watch the health of the sheep, and more especially the lambs. Com Grower's Motto. "Early and often' is the successful ooru grower's cultivation motto.

FOR BATHING FROCKS

8TYLE AND MATERIALS VARY ENOUGH TO SUIT ALL. Elaboration Permitted. Though It Will Be Frowned On by the Women of Taste Black and Dark Blue the Popular Color. rP.y MARY DEAN.) Smart bathing frocks are ae varied ; In style as are the finest dresses of , the season, and they may be made as plain or elaborate as the taste of the wearer dictates. However, the I woman of refinement who is fond of bathing for the sake of the sport, will preter to err on the side of con- J s ervati v eness i rather than to drees conspicuously and attract undue attention to herself. Black, and dark blue are the most popular colors for these water suits, al

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(hough plaids, ; employed, one will stripes and solid get a whole seacolors in bright i son of hard wear

hues are seen in Home of this seas o n s models, N o w a d ays the skirt and blouse are joined at the Serge and Flowered Eponge.

waist line, which grades do not stand the salt water, prevents any unpleasant separation Nothing can compete with cravenetted ! after the wearer has entered the wa- mohair for good hard wear, and this ( ter. The blouse portion of the modish 1 material is quite as light and cornsuits all show pretty much the same fortablc to wear as any of the silk I lines; the waist and sleeves are gen- weaves merftioned. When making

erally cut in one with a lacing, or i fancy vest finish at the front and a I turn-down collar of contrasting goods. I It is in the skirt portion that the strik- i ing features are introduced. The tunic, SUMMER CURTAINS OF NET Wide Variety Is Offered, and Prices Are Not Beyond Reach of Moderately Filled Purse. In selecting made curtain in pairs. It is difficult to keep to the It is difficult to keep to the ideal of simplicity for the summer -home, for the designs lead by insidious gradua tions from the plain bobbinet to most elaborate curtains of imported, hand made lace. To begin with, there are the net curtains with tiny edges and a two-inch insertion. The net is finer in thread this year, the lace daintier in design and the heavy cluny is discarded for better thread lace, yet prices vary little from laet year. Then there are curtains with plain grounds and woven borders which suggest German influence; whi! hile some of the copies of "ice uorue rs, on plain net, are so well done that the beauty of effect wins pardon for the imitation. Another imitation worthy of acceptance is a narrow insertion and edge of Venetian point lace, v. hich is made by machine on curtains of plain net. A hand embroidery which has the appearance of lace is that which decorates a new style of net curtain. It resembles shadow embroidery to some extent, and is done with soft, flat threads of silky cotton. The design is first outlined and then entirely filled in with a sort of darned work. These curtains have a delicacy that suggests expense, yet they are less in price than many which have heavy cluny embellishment. They are finished with a simple hem in order to keep their efUghtne To Clean a Plume. A white plume can be cleaned suecessfully by dipping it in raw. cold starch. sl fh,.y b ued then . dry and shake off the powdered starch. If not clean repeat. PRETTY THINGS FOR SUMMER Home Accessories Are Designed to Give Effect of Daintiness Much Cluny Lace Is Used. For furnishing the summer home cretonne table covers and ptliows of oblong, round, square and roll shapes i are new. Patterns have white or natural grounds, with bright floral designs for the various accessories for the summer home. Other cretonne sfts have the flowered fabric combined vtth a band across each article of heavy lilet or cluny insertion, or handcrocheted insertion. Table scarfs, cushion covers, bag! of various shapes and sl,...s and dresser covers in eretonne with red. pink or delft blue desisns. and ivory or natural filet lace . . i 1. - are unisn u ui a in. uiaiu ui panmenterie having a fringe Art rep in natural shades forms an artistic cushion cover edged with a heading and fringe of a deeper -hade tll;U1 tH p0ods. The -i ign consists ' 0j gnireful scrolls and long .-prays of tinted leaves Ueautiful samples of stamped goods in rep and rough and smooth linen have unusual scrolls, large flowers, lruit. etc. French knots. satin and stem stitches are worked with large silks. Dainty samples have rosebuds in stripes on English-looking trellises Much cluny lace is used with white linen. Net motifs on linen pieces are new. The work Is done through the net. which is basted on and the lin n cut away, leaving the net parts sheer. Luncheon sets made of Japanese toweling are quaint and effective. Narrow widths of this material are taaoted together with edgea hem-

I the Dlaited skirt, the Care skirt and I

the pantaloon skirt all have their place, and vie with each other for popularity. Quite the newest and most unusual to be seen is the pantaloon skirt This has two plain top flounces with a third under flounce that is divided. Ry means of rubbers each side of the skirt is drawn in closely to the knees and thus forms pantaloons. It is claimed for this skirt that not only ig it a pretty, graceful model, but that it is comfortable to wear and easy to swim in. This model is hardly suitable for stout figures, but then there is the long tunic that is sure to prove becoming to the majority. The choice of material is importaut and should be governed by its wearing qualities and by its appearance when wet. Satin has long been a favorite because it looks well even after it has been in the water and, if a good qualitv is Plain and Checked Silk. out of it. Salt water satin comes about thirty-six inches wide and costs about two dollars a yard. Taffeta and moire are ateo used for bathing suits, but to get satisfaction I very good quality must be bought, for the cheaper these suits the rule of pearl, or bone buttons should be observed whenever they can be made do service, for hooks and eyes are apt to rust and be very unsatisfactory. DAINTY ACCESSORIES Tiie group above shows some dainty furbelows which may be made from the new embroidered chiffon ribbon. This comes in many different dainty colors and is embroidered in white with a plain chiffon edge. This edge is shirred and wired to form the butterfly wings, he body being made of self-tone silk or satin which has been tucked and padded to the required shape. The little cap is of the embroidered and plain chiffon, with ruf11 o lace. Striped Silk Linings. Coat linings are receiving much attlou. Vivid stripes are used inside the plainest or' tailored cloths. A dark serre is most inconspicuous until the coat flares open to display brilliant orange, green, or blue stripes on a, white ground. stitched. They are especially attractive for outdoor or porch use or sumnur cottage purposes. Sets can also be made from Japanese cotton crepe which comes by the yard, edged with a narrow gimp in white and dark, blue. Red a Favorite. There is a decided revival of red abroad for informal street wear and sprint wear. Sometimes it is a brilliant shade bordering upon scarlet and at other times a new shade, also Drignt, known as sealing wax red. To make the color even more marked it is being worn with white. There are stunning tennis blouses of red crepe de chine worn with wnue sKins. tometimes tnese tennis blouses are long waisted middy effect and hirred tn :i Innto hut - v. num u.mu about the hips. The blouse Is thus neat!y confined and yet is loose enough to give and move upward when the arm is raised to catch high ball. Advanced Summer Blouses. Cotton crepe, voile, fancy crepe and embroidered voile are the materials used for the popular summer blouses. They are fashioned with the raglan and finished with collar and cuffs of fine transparent voile. They come in tango, maze, peach, azure and pink. They are often finished with a cord, which ties in the front. S'milaHty of Patterns. It Is interesting to note how closely the patterns in cotton fabrics follow those tn silks. The result Is delightful combinations in dressy summer frocks.

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NEW BISCUIT DAINTIES

RECOMMENDED AS FROM STANDARD VARIATION RECIPES. Appetizing With "Filling" of Stiff Orange Marmalade Nut-Drop Confections Popular With Everybody Clover Biscuits. Light, flaky, biscuits, temptingly browned, always receive a smiling welcome at the table. But have you ever tried any variations of your standard recipe? 1 have experimented and have concocted some goodies that disappear like cake, writes a contributor to the Woman's World. They are delicious not only for the home meal but for lunches. And the housekeeper finds them just the thing to serve with chocolate as light appetizing refreshments to guests. . Orange two-story biscuits are my own idea. To make them, lift togeth er two cupfuls of bread flour, two teaspoonfuls baking powder, half a teaspoonful salt and a tabh sponful of sugar. Heat one entire egg and add two-thirds of a cupful of sweet milk for wetting the dough. No shortening is used. Knead the dough lightly and roll thinner than biscuits are usually made. Cut the lounds with a cookie cutter or the open end of a pound baking powder can. From half of the rounds remove the centers with a smaller cutter. Spread the whole rounds with melted, butter, lay one of the dough rings on each and till the centers w ith stiff Grange marmalade before baking. Nut-drop biscuits were my next successful trial at making "goodies." For them, sift together a pint of flour, half a teaspoonful of salt and two teaspoonfuls of bakinc powder. Rub in a generous tablespoonf j1 of butter and stir to the consistency of a thick ! batter, using sweet milk to moisten, Add half a cupful of chopped nuts and drop the dough with a spoon upon a greased baling sheet, leaving an inch between "drops" for swelling. Sandwich biscuits require four cupfuls of flour, four tablespoonfuls of baking powder, a teasponful of salt, two tablespoonfuls of meat drippings, half a cupful of milk, and water to complete the wetting to the ordinary biscuit consistency. Roil the dough thin, like pie crust, cut, spread half the rounds with butter, add a filling of seasoned, finely ground, cooked ham, then lay on the covers and bake. Clover biscuits are dainty mouthfuls. Use any standard recipe for regular biscuit dough. Cut into rounds an inch in diameter. (I use the center of my round loaf cake pan, inverted, as a cutter.) Place the tiny rounds in threes in greased gem cake pans and glaze the tops with egg yolk mixed with a little water. When baked, the group of three from each mold will come out in trefoil shape. They are nice to serve with cheese. Hot-cross biscuits taste, good at any season of the year. Their ingredients consist of : One quart flour, one teaspoonful salt, four teaspoonfuls baking powder, half a cupful of butter, half a teaspoonful each of ground cinnamon and nutmeg, one tablespoonful finely chopped citron or candied orange peel, half a cupful of currants, one egg, and sweet milk to make a firm dough. Some brands of flour absorb more moisture than others, so the amount of milk or water used for biscuits is not absolute. Holl an inch thick, cut in large rounds, cut two gashes at right angles across the top of each, and moisten the tops with milk before baking. Some cooks like to fill the cross cuts with sugar. Poached Eggs in Muffin Rings. When frying or poaching eggs for breakfast, slip into the pan a muffin ring for each egg, break tho gg into it, and when it has set as much as desired,, lift it out with a cake lifter, ring and all, then remove the ring. The white of the egg is in a nice circle, and not only looks better and. is tenderer because it is thicker, but it is easier to serve. The washing of the muffin rings is not as much trouble as trying to "slide" a broken egg to a plate from a hot frying pan. Mixed Fruit IceThree oranges, three lemons, three bananas, one cupful dried apricots soaked several hours and cooked, three cupfuls of sugar, three cupfuls of water. Squeeze the juice from the oranges and lemons. Put the banan$j and apricots through a sieve. Cook the sugar and water together to make a thin sirup (ten minutes). Add the juice, pulp, and freeze. Very inexpeasive and good. Prune Ice Cream. Prepare cream same as for vanilla ice cream. Drain and seed carefully cooked prunes. Rub through the puree sieve cf a colander, or they may be even chopped very fine. For every quart of sweet cream use one pint of the prunes, unsweetened, and one tablespoonful of lemon juice. Freeze, pack and let ripen for one hour. What to Do With the Covers. Save the covers of cocoa or mustard boxes to use for cleaning frying pans and saucepans. Hammer down sharp side. Scrape with the sharp lower edge. The rounding corners of the covers fit in the round pans much better than anything you can buy for the purpose. When Making Potato Salad. If potatoes are being rooked salad boll them vith tfc skins They will be leas soggy. for on.

EASY TO KEEP FOOD FRESH

Fruit and Vegetables May Be Bought While Cheap and Preserved AI- i moat Indefinitely. It is much more Injurious to food to keep it In a box with a scant supply of ice than to leave It covered on pantry shelf where there is a good supply of fresh air. If one must be economical y ith ice wrap each cake In a piece of old woolrn blanket. which must be removed and boiled la water and baking soda once a week. Fruit and vegetables may be bought at the height of their season, when they are at their best and cheapest, and by simple and safe methods kept until a later time, when they will b more of a delicacy because out of season and more expensive to buy. and more than likely not In the market at all. Lettuce, parsley and all other green things may be kept deliclously fresh if first washed in cold water, shaken and then packed in a tin pail that has a very tight cover, so that the air may ot penetrate to them, and set in a cool place. Tn the case of lettuce, when the cover Is removed tin4 leaves will pop up and you will find them as crisp and fresh as if they had just come from the garden. Even lettuce that has wilted to a aorry state will revive wonderfully if subjected to a few hours of sueh treatment. To purify greens that are to be eaten raw. use a pinch of boric acid powder in the water in which they are washed. Tomatoes picked when just ripe and firm and .attached to the stems will keep almost indefinitely with no Bja ticeable loss of freshness if covered with brine made by dissolving a laja cupful of salt in a gallon of pure, fresh water. Place them in an earthen vessel. A mixture of water and vinegar will aJ.so keep them fresh for a long time. To treat cabbage in order to bsn it retain all its fresh, crisp, clean qualities for a long time, strip off the root and old outside leaves clear dow n to a compact head. Take tm or three thicknesses of clean newspapers and wrap up each cabbage in a tight, neat little bundle. Place in a box or barrel. If you will take freshjy gathered green corn on the cob or carefully shelled peas or beans and dip them rn boiling water, then dry thm in a room in which there is a free circulation of air, they will keep for a lorn; time and retain all their freshness and flavor. WASH THE CELERY STALKS Advice Given by the Department of Agriculture Should Be Heeded by Every Housewife. Since the T'nited States Department of Agriculture has discovered that it is practically impossible to bring satisfactory celery to market unless the plants have been sprayed with bordeaux mixture, or the salts of copper declared injurious for use in food products, two warnings have been issued, one to tho lousewives telling them to wash the celery before using it. and the other to the farmers telling them that the danger in using this blight preventative was due to a faulty spraying apparatus.' It should be spread at high pressure to make a fine mist instead of in a stream which settles on the leaves and runs down the stalks. In this way ij settles in the roots and is not washed away by the rain, giving the celery a blue look. However, even if the spray is properly used the department of agricul ture advises the consumer to break the bunches and wash and scrub the stalks before they are eaten. CfeMfe ical analysis proves that his cleansing removes nearly all the coppet left by the spray and prevents injury to those eating the celery. Rhubarb Ice. Use tlw red stalk variety of rhubarb. Wash well, cut fiaely and .stew until soft iu plenty of water, making a thin sauce. Then strain and measure. Add a cupful of suar to a pint of juice. Stir until the sugar is dissolved and the mixture is coLd, then, freeze. A dash of orange petl may be cooked with the rhubarb, and the juice added to the cold mixture. This may be made into more elaborate ices by adding meringues plain or marshmallow or almond, candied orange peel or cherries and various other dainty touches will modernize the original idea Helpful Suggestions. After you have washed and starched your curtains spread on the lamn with a tooth pick in each scallop. To remove ink from white clothes soak in sour milk and wash ss usual. To take out mildew soak in chloride of lime and put in the sun. Use peroxide on scorched linens snd put in the hot sun. For green grass stain use molassei and wash. To remove paint from your clothes soak well to turpentine and wash while wet Raspberry Water Ice. Tress raspb llles through a fine hair sieve enough of them to make three pints of juice. Add one pound of powdered sugar, the juice of one large lemon, and one teaspoonfui of raspberry extract. Then freeze Lobster Creams. Whip one-half a pint of cream stiff, season it highly with cayenne snd aalt; cut up half a boiled lobater and mix with cream Fut into cases. Usr nlsh with parUsy snd eouas lototte? coral

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