Ligonier Banner., Volume 39, Number 26, Ligonier, Noble County, 22 September 1904 — Page 3

-~ IN ROYAL CIRCLES. : The sultan of Turkey has conferred the order of the Hamedami-el-Osman upon the Austrian emperor. The crown prince of Siam, who has been traveling in Europe, is to enter the Buddhist priesthood next month. The czar’s salary of $5,000,000 annually is paid him by monthly checks of $400,000, each on the National bank of Russia. H ; - The approval of King Edward of the reappointment of Lord Curzon, of Kedleston, as viceroy of India has been announced. The queen of Roumania has taken a great fancy to Florizel Reuter, a youthful American violinist. She calls him her “flower child.” | Emperor Francis Joseph has anmnounced that henceforth, owing to advancing years, he will be unable to return abroad the visits of foreign monarchs. Whenever the German emperor goes to Norway he always engages as his pilot a mariner named Nordhus. On every trip the latter receives 3,000 marks. ; ~ The shah of Persia is having a $5.000 cigar case made in Birmingham. There are to be no jewels in it, but it will have some magnificent enameling. It s thought it is intended for King Edward. One of the most studious queens in Europe is the German empress, who cares very little indeed for pomp and ceremony. Her majesty’s favorite study is medicine and she has instructed herself so well in the art of healing that she is regarded as quite an efficient adviser in cases of ordinary illness.

NOTES ABOUT SCHOOLS. —_Ji.—__ . = The averaée pay{ a month for men teachers last year in Kansas was si3 and for women s3s. . In one of the leading English schools the boys are taught to swim, as in other schools, but they are taught to swim fully dressed. Clay modeling i:} schools is condemned by Eur )pean doctors as “worse than slates” as a means of transmitting infectious disease. It is said that no fewer than 7,769 school gardens exi{‘st in Austria, not including the sister kingdom of Hungary. They are connected with both private and public schools, and are used for purposes of practical Instruction in horticulture and tree-

growing. Coiumbia university’s summer school is clearly ahead of all of its rivals, so far as the names of two of its students are concerned. One is a full-blooded African from the goid coast named James Euman Kodwo Mensa Ostiwadu Humanpunsam Kwe-gvir-Aggrey. The other, Srirangan Desikachar Lyrngar, is an East Indian. Both are said to be good students. This year, for tﬁe first time, all the chilaren in the schools of Berlin were examined as to their health. There were 15,000 children and 36 examiners. The results were astounding. Ten per cent. of the pupils were found init;ﬂiciently developed in body or mind‘and had to be excluded for half a year or longer; 16 per cent. were not .strong enough to-attend school owing to the Gebilitating effect of scarlet fever and other diseases; 15 per cent. suffered from anaemia or scrofula; five per cent. had tuberculous trouble, etc. ~— CHURCH CELEBRITIES.

The dean of Rochester is according to report the tallej!t churchman in the church of England. He is six feet three inches in height. Archbishop Faxﬁlﬁy, of New York, has directed that hereafter no Jews or infidels shall be emFloyed in the choirs of churches in his| diocese. The Rev. J. C. Adams, of the Park Presgyterian church, of Newark, N. 1., is the only Quaker minister in that city. He is a descendant of: John Adams. . = e The Rev. J. R. Lawrence, United States government expert potato grower, North Middleboro, Mass., believes that ‘“‘there is more room in the world for a farmer who can preach than there is for a minister who has to farm to get a llving.” C. V. Hibbard, formerly secretary of the College Young Men’s Christian association, of Chicago, has gone to Manchuria, where he will take charge of the Young Men’s Christian association work in the Japanese army. He will make his headquarters at Antung. =

CHANGE FOOD . Some Very Fine Results Follow. The wrong kind of food will put the body in such a diseased condition that no medicines will cure it. There is no way but to change food. A man in Mo. says: “For 2 years I was troubled so with my nerves that sometimes I was prostrated and could hardly ever get in a full month at my work. c . “My stomach, back and head would throb so I could get no rest at night except by fits and starts, and always had distressing pains. *“l' was quite certain the trouble came from my stomach; but two physicians could not help me and all the tonics failed and so finally I turned to food. “When I had studied up on food and learned what might be expected from leaving off meat and the regular food I had been living on, I felt that a change to Grape-Nuts would be just what was required, so I went to eatngit = & :

“From the start I got stronger and better until I was well again, and from that time I haven’t used-a bit of medicine, for I haven’t needed any. “I am so much better in every way, sleep soundly nowadays and am free from the bad dreams. Indeed, this food has made such a great change in me that my wife and daughter have taken it up and we are never without Grape-Nuts on our table nowadays. It is a wonderful sustainer, and we frequently have nothing else at all but a saucer of Grape-Nuts and cream for breakfast or supper.” Name given by Postum Co., Battle Creek, Mich. Good food and good rest. These are the tonics that succeed where all the bottled tonics and drugs fail. Ten days’ trial of Grape-Nuts will show one the road to health, strength and vigor. “There’s a reason.” ~ Look in each pkg. for the famous little book, “The Road to Wellville.”

Fashions Winter Will Bring Us M) A 0 oSN iy o, //)‘/ IV 'of/':q, N \.\W, S Y %A% i ey W VR &e . :4;’ 3 ) //’I"l/"'//')'"_; i A’,V‘“‘ . / 7,? i '/ f "w"’“ "' ,'/'/‘ Lo vs "?’iz/rc'/é/"»’-t )\‘\ .'"ﬁ:‘.'-‘-'. - B [ ;% iy 7 A R, AR o i S OAT RO 88, Nk Qi ey . "/ 3, XS '2’((&{l[“ ;{‘f’:‘}’, },,/’f\.\ ‘n‘. - % ) | 1 ,//// e\ T O NSR A « \WESr A AR | v\\\: \ Ant aa \ ) VAT ){’ i & B e - 2 ,“ r \.\ A ¢ SNI | 3 s‘,;‘/‘;7 \\‘ g ";;;7/ L. . \‘." % 45 .’l’f/’ J i '?‘\ . EAR - e ol Ry e(N ""é\ . R e .;//;‘“’,‘ ,-S‘? “A}‘ ,V':""; : 'L‘lv'_: “ 2 .-.- | ;‘,;/', > /i;t‘\:/zf/{", e 1 o 8 ”-‘,- N = !| A :-’vf",/j*‘ A e e — =7 Ay 4 2 4""'9”*‘ ‘ B% / i L " . }2\/’-'-"4‘ #2517 ’*{/%"w? : s o RN )t LA L) { 3”§ ' M eYR e o Y DL N TN gz 7 Jo., ' 2oos, Wao W OIS T s R Al R .’”*‘i""-‘\' b D ”/éé{“/ NN Y TR e SN 7/, M SEAMN, =T G Ry coooi s A AR, T R s Y G MRI S R N O A ey e i T ~:ﬂ,"‘.41%;f/x N R L T L A (‘"'Jﬁ‘ﬁ'.’“’f‘“'f”{}“'"""ﬁ‘}'. ek et e A ?%.’ ~\~e B e oY i sae N\ gS AN gf'?:’;w B A e i sU S A\\Vo e i B Y b s 0o ‘}|‘ e Sa *\& *z '. ;‘ ’, ~.., ‘-ﬂ- . "".T‘l“ BN ‘( 3 “,j}b“.,‘s‘?.«‘\w/ :';T g -""_m N{' il !Jl,& AT R B ‘\]\! t‘\\ ,"”\d e iy ;:L &W i \JV, \\s \‘?@\\\\\' N\ \W} e ¢ N A !i’jn@‘!-‘\" JJ}\(@\ "\-3...“*‘: e S(B IR - sOV R AR TR D RAER WA e s e hw l.’l-fW:rat\W BUEN e TSR /L, 2\\BN N e 2 Ea AS L ‘\\ ‘n 3E W ; XS5A|i3 5 N P B 2 O] o R WlS?l£Ba T R ' B Tass G ‘\‘ S lﬂ’/"\;; "',{'A',‘ "ﬁ' ',‘\\V \v", E:Mb .’ﬁp' \“F \\\%\P : ‘\‘ h}}i “'ﬁ'z’ oty A "f"‘\”'{.s‘i‘@!' VAR BB 77 A s is” /' /-['l'l g ;:ef -%f}y)s“"w; /,ﬁhi‘;\ ,-\ \\\ {.\ ;5/,‘;‘ ~,«ss";f;{ Mt alf /41 (Tt N @\L\ AR Not PSR ASo [ JU PUPR AR SRR AV - \“ ~3“ I" l l“mti(( Eh‘ n-,t ‘x\“&\ lj[\\ N 4 \\\\f\\& A\ \\‘,\ F;,{ SR TG G \y«t ORI S Y \N NN \ :;,‘M/!‘ ¥ g 'f.,-’\\\«‘l—nu\'\\{\l\f”‘]’ N\\ \ \ ~.;"r A 7 L\ N\ 0 TR £ N Gy , \Q"\‘\ / 4 / \'\ \ \ .\ I /,‘._ ou "“'-“\-':‘ il \ N 1 i S k AN AUTUMN AFT ERNOON GOWN. , T - Of Soie De Chine, with Brod erie Anglaise, Silk and Velvet.

HE glories of this golden month almost tempt one into thinking 'that the dark V - days are far in the dim future, but autumn with its stealthy tread gives place before we are aware to the first chill days of winter. . From the point of view of fashion we shall see undoubtedly a winter season remarkable for tine choice in picturesque dressing, for early Victorian and Directoire modes have inspired almost every notable style. Given asense of becomingness and good taste, every woman ought to be suitably and prettily dressed. - - ' The tight bodice, with a point front and back, is very popular again; but this has in nowise deposed the blouse, the varieties of which are as numerous as the moods of its wearers. The plain morning shift of soft suede-like flannei is a sine qua non with the short walking skirt, and smartiittle coat which has a short basque, loose fronts with a seam running up the center of each into the shoulder, and fastening in Chesterfield fashion; or else the coat is built with an inexpressibly smart effect with its plain vest of contrasting material. ‘Vests ‘both plain and ornate are a prominent feature in tailor costumes, particularly those of the Directoire order. .

Undeniably the short skirt has come to stay. It is endless in its variations of pleats, tucks, flounces, and applied folds. The most popular forms usually spring into pleats at the hem, which treatment gives the requisite flare round the feet. Another type has a-double and rather wide box-pleat in the front width, and a pleat in the back to eorrespond. When the short skirt is quite unadorned, it sets rather full round the waist, and falls in soft lines to the hem, where it is of full and uniform length. Deep kilted fiounces, and also gathered ones having a rather wide heading which looks like a little frill along the top, are uged for gowns of faced cloth, checks and all silk goods. Strappings, folds of all widths, cordings, ruchings, and elaborate designs in braiding are alil in evidence. Very charming day toilets are in taffetas, glac? and heavy old-fashioned corded silk. Some of these frocks are most picturesque trimmed with narrow flounces edged with velvet, galon, lace, or finger-width fur. A touch of age-yel-low lace is seen on them, and the silk used must be thick and soft without any rustle. - Velvet in the most deliciously soft and pliable texture will rival silk for supremacy. In deep plum shades, wine color, and all the range of browns, greens, and blues, are some of the love-

The Autumn Modes of Paris

ARlS.—There is but little new to relate where modes are concerned, and once we have realized the craze for the colored boleros and sleeveless jackets, millinery strikes the real note .of variety -and novelty. Of course, the Viennese tailors are selling furs and are making beautiful cloth frocks for the early autumn and for wear at sundry watering places. Green and bronze seem the colors of the moment, and I understand that gray will be popular; therefore, gray astrachan and gray fox will be amongst the favorite furs. I hear, too, that ermine will be as much in vogue as it was last year: Some of the very flat hats are still trimmed with thick ruches of taffeta instead of flowers. The mushroom shape, with a very large beefeater crown, in two colors, is also worn. : . As I have before told you, large checks will be used by two or three leading tailors. Red and white mixtures promise to be received with favor. I have already seen an example; the skirt is of some rough fabric in red and white check, and the sleeveless coat is of dark red cloth, finished with a rolled velvet collar. There is something smart about a plain cloth coat with a check skirtand cloth strappings which evidently appeals to la belle Americaine. The cut-away Directoire coat is revived, worn with beautiful waistcoat. The paletot in taffeta is a feature of the

liest velvet fabrics imagfnable. These will be seen in evening gowns, as well as those for day wear. All the rough hairy cloths of last yeay are very close shaven this season, for smooth-surfaced materials of every description are once more the fashion. For evening dresses crepe-de-china, soft silks, and voiles are worn in combination with lace insertion spangled and embroidered. These gowns show tight-fitting bodices pointed front and back, very well boned, and high in the best. Sleeves are frequently of elbow length with deep frills of lace. Black velvet bows, prim and neat, adorn these bodices in the front, and are really very effective. In fact these tricky litde finishes appear much on-blouses, especially when the sleevgs have deep lace cuffs. The bows are then sewn on down the back seam, and begin very small and get gradually larger towards the elbow. A series of narrow flounces reaching to the hips trims many an evening skirt of net, cilk, or any thin material; or it may be three flounces graduating to a point in front and deeper at the back; or one flounce very high at the back, and ending quite narrow in the front, or breaking off at each side of the frant width.

Smocking has been resorted to as a variation from the tuckings and shirrings, and it looks charming executed in rather coarse silk of a contrasting shade or to match material, in any of the pliable fabrics, such as delaine, veiling, silk, crepe de-chine. In coats, the newest have tight-fitting backs, but the fronts hang straight-and loose, with only one dart in each side to shape them. Many have a seam down the center of each front which comes straight. from the shoulder. Basques are fashionable, and the close-fitting, single and double-breasted Newmarket coat with very deep basque is quite a favorite. oA Long mantles have sacque backs, or a seam down the center, or the back may fit closely,'but in any case the fronts are straight and semi-fitting. The arrival of tight-fitting coats has in nowise displaced the comfortable slip-on sacque shape, which is as fashionable as ever, with one, two, or three capes, either rounded or in pointed pelerine style. The sieeve of the moment for dresses and coats is of the “Charles Surface” shape; gathered at the wrist, with a broad turned-back cuff, and a deep friil of lace or lawn falling over.the hand. ‘These wide cuffs give scope for the display of rich embroidery of an oriental order, or applique work. ; ELLEN OSMONDE.

early autumn; no doubt it will give place later to velvets and brocades. Moire antique is being a great deal used both for day and evening wear. ‘ Parisian couturieres are still making fine Indian muslin frocks for young leaders of ‘society. Soft folds of muslin and Valenciennes lace are extremely becoming. The skirts are gathered, pleated and variously adorned with quaint ruches, entre deux of lace and beautiful hand stitchery, for though bodices may perhaps be getting more simple and sleeves less voluminous, skirts are fuller than ever. Soft fabrics, such as muslins, certainly are at their best in picturesque styles which do not carry any particular date. ; The more costly examples of evening dress will be composed of velvets and silks, and many will be made with the old Louis XVI. court bodice. This is a distinct change from the drooping pelerine effects, though these latter have not yet disappeared. No doubt by the time the leading designers have brought out their autumn models a happy compromise between the three distinet styles of the Louis XIV., XV., and XVI. periods will have beeen eflected. . ANNETIE GIVRY. The Passing of the Bore. The Bore—Hod de do? he, he, he! 1 passed your house yesterday. = Acquaintance—That was really tor awfully kind of you~—Ally :Sloper. '

ABOUT TAKING COLD. Various Ways in Which May Be Con~ tracted a Very Annoying ' " Ailment. If a person sits all day with wet feet or damp clothing, or goes out in inclement weather insufficiently clothed, lies on the ground before it 18 thoroughly warm and dry, sits in a draft to cool off, or does some other equally imprudent thing, he will not need to wonder if he catches cold. He will know. exactly what has caused him to take cold. It is a plain violation of the common sense laws of health, says Medical Talk for the Home. But quite often a person takes cold and cannot tell just why. He has been very careful not to expose himself in any foolish way, he has violated no hygienic law, so far as he knows, and yet he finds himself every day taking cold. Perhaps it may_he just a slight cold, but mnevertheless very annoying. He becomes exceedingly careful and watchful, and yet in spite of all his solicitude he is daily taking cold : In nearly every case of this kind the trouble will be found to be that

the person is over-exerting himself. He is doing more work than he should. .He is fatigued, exhausted, and kis bodily vitality is kept at the lowest ebb. : ;

This renders him very susceptiblc to taking cold. The body is too tired and exhausted to resist the least untoward influence, and cold is easily taken. It is generally in the evening that the cold makes its appearance It may be, after a good night’s rest, it will disappear, but after another day of exhausting toil the cold again makes its appearance. ; Of course, the only remedy is rest and a let up in the daily work. Give the physical powers a chance to regain ‘their vitality, then with less work and ordinary carefulness in regard to the laws of health, you will find yourself proof against taking cold. : 3

A little cold may seem a stlight thing, but continued day after day it will soon make dangerous inroads upon the vitality and health. Nothing will be gained by working so hard all day that at night the body is so tired that it is not able to resist the slightest attack made upon 'it. To work:until one is fagged out, able only to fall into a chair in' complq&e exhaustion, all the jpodily functions lowered, is a sure Wzly to invite disease and disaster. B

If you find yourself taking cold easily, without any perceptible cause, slow up a little. Take a thorough rest. Build.up your general health. Let every muscle and nerve and brain cell be thoroughly recuperated, and then do not dissipate their vitality by’ overwork or taxing them in any. way beyond the limit of their strength. SYMPATHY WITH CHILDREN Helping Them in Their Sorrows ana Pain Does Much Toward Winning Confidence. The writer and his father were sitting many years ago, at a small table on whigh were strewn a heap of tin soldiers, French and German; for the incident occurred at the end of. the Franco-Prussian war. The boy, with all the enthusiasm of war’s spirit iu his veins, begged his father just to play soldiérs with him. From weariness or lack of sympathy with his son’s feeling, the father excused hiniself, says the Prairie Farmer Home Magazine, It had seemed to the boy that just then to play soldiers was the most important thing in the world, and the refusal of his father was a rebuff that saddened and ‘disappointed him. To this day the disappointment has lost none of its wvividness; but like the best effects of sors row it has taught the grown-up man a lesson to guide him with children of his own. The child-world is as real as-the man-world, and its pleasures and pains just as deeply felt. The writer has secretly resolved that no selfish consideration shall keep. him from entering into the experiences of his children, from joining them in their play and granting any reasonable request for compagnionship. in pleasure and work. This goes far toward solving the question of “gety ting hold’” of the children. Live with them their experiences ‘and there will grow -up a sympathy between pa.reet and child that will ripen as the years pass into a confiding friendship. This will be a source of protection to the child when questions of right and wrong arise that the boys or girls might be inclined to settle by standards different from those who wish for them the best. :

Gooseberry Pudding. A delicious English pudding is made of a pint of milk, a heaping cupful of flour, with which a heaping teaspoonful of baking powder is sifted, four eggs, whites and yolks beaten separately; a slice of bread, dried and crumbed, and a quart of green gooseberries, ‘‘topped and tailed.” ‘Mix the yolks of the eggs with the milk, adding a little of the liquid at a time, then stir in the flour and baking powder gradually to\i avoid lumps; add a teaspoonful of salt, the crumbed bread, and finally, the whites of the eggs, beaten to a stiff froth; last of all, add the green gooseberries; pour the pudding into a well-buttered mould and let it steam in boiling water for one hour. Serve it with a hard English :sauce of butter, sugar and any seasoning preferred.—-People's Home Journal. Green Corn Omelette. This is delicious as either a supper or a breakfast dish. 'Add to the pulp scraped from four good-sized ears of corn five well-beaten eggs, one teaspoonful of-cream, a scant half teaspoonful of salt and a saltspoonful of pepper. Heat a frying pan, drop into it a teaspoonful of butter and shake until the sides and bottom are evenly greased. Pour in the mixture, shake, and tip the pan until it is evenly cooked, roll and serve on a heated platter.—~Washington Star. Putting Off the Evil Day. ; Milley—You know, dear, we've been engaged for two years, and I think ii’s time we were getting marriea. Tilly—Oh, I don’t know, dear. If you really love him you’ll let him be ‘happy for a little longer yet—S§tray Stories. , :

M. ey R & : i.ﬂtaﬂ‘t ol mx.@ LT wR H & @R[C 5 .m‘.‘/ﬁ%*‘ Jﬁ"’. . m Py A . il T\ Y " “o *s\ n",,— 0 x A SUGGESTION FROM OHIO Durability and Usefulness of a Wire Fence Depend on the Brac- ~ ing of End Posts. ' The matter of putting in end posts is a very important factor in the construction of wire fences. On passing along different farms in observinz fences, as a general rule, you will see that the anchors have been pulled up by the drawing of the fence, or are leaning. I present a plan which I have used and find it to be very satisfactory. The posts that I have used have been white oak and walnut, having secured them from the farm. Posts are about ten inches in diameter. The main post, as will be seen by cut, is placed in the ground four and onehalf feet and two two-by-fours spiked across the bottom. I then fill with

. ol : | B 1 AN~ \ -'.-'j *‘“”/5’3»”,”"'2@«‘%; 7 | N R 7% ¥ o 2 . ',7// 4 e d v % v 7 [ 77 ' BRACING END POSTS. dirt to the top of these two-hy-fousrs and tamp in solid. I then Afill in about one foot of small stone. Dirt is then put in and tamped solid to the top. The other post is get in the ground four feet and dirt tamped solid around it. The brace is put in about one foot from the top of the back post, and about the same distance -from the ground on tae front post. Wire is then placed around posts as seen in the cut and twisted tight. If the posts are put in in this way and the fence is drawn tight, there is never any danger of the posts pulling out or leaning, and the fence will always be tight. In connection with building fence I conceived ths idea of using the bars of section knives for supports for fence. Of course it may not be easy for every one to secure these, but I think they can be purchased from almost any junk dealer. £ The bars with the projection where the pitman fastens are from five and cne-half to seven feet, depending on length of cut of the mower or binder. The knives are removed, and where the pitman fastens I put a bolt or piece of iron about one foot long through hole. I then place this in the grouni as deep as the fence will allow. (The length of fence and length of bar determining this.) Then fasten the bar to the fence by wiring t‘hrougfx the holes where the knives have been removed. I fasten about three places, top, middle and bottom. This makes an excellent and cheap ' support, as hogs cannot raise the fence and go under. This may not be a new idea to some, but I have never geen it used elsewhere.—Harry J. Greek, in Ohio Farmer. A NEW USE FOR DYNAMITE Eastern Orchardists Uses the Explosive for Digging Holes for Trees He Wishes to Plant. : The use of dynamite to lift trees and stumps out of the ground is quite common, but here is a man who uses it in the planting of his trees, claiming that it not only saves pduch labor, but improves the conditiof of the soil as well. Writing in the Ruyal New Yorker he says: ' “Get your treesin time, and heel them in, never leaving the roots exposed to sun or wind. When ready to set (having trees heeled in), first dig the holes, and, if the soil is stiff clay or hard pan, I would use dynamite to make the holes, ps it thoroughly loosens up the soil and makes a fine bed for the roots. To use dynamite, take one-fourth stick of 50 to 60 per cent., with cap and fuse. Take crowbar and make hole about 16 inches deep. Drop in the one-fourth cartridge with fuse, and kick dirt tight around fuse at top of ground. Light the fuse and ‘light out.” It will cost only four or five cents each for digging in this way, and the soil will be in better tilth; and it is play instead of hard work. When holes are ready, take one tree at a time. Trim the roots where they are mangled, and cut off enough of the top to balance. Set tree in and work around the roots. As you fill up, tramp the soil, so that when you are done the tree will be as solid as a post.”

Neglect of Milk Utensils. It is no wonder that some of our milkmen continually have trouble with their milk, judging from the way the cans and other milk-holding vessels axe neglected. One item of this neglect is the taking home from cheese factories of whey, in the same cans that brought the milk and leaving the whey in the cans almost to the time when the cans are wanted again. Cans should not be used carrying whey at all, but, if so used, they should be emptied as soon as received at the farm house and thoroughly washed at once.—Farmers’ Review. Arsenate of Tiead Solution. Arsenate of lead, now being used as g substitute for Pari§ green, and which has proved_ to be less destructive fe the foliage and to possess superior adhesive qualities, is prepared as follows: Dissolve 11 ounces of acetdte of lead (sugar of lead) in four quarts of warm 'soft water in a wooden pail, and four ounces of arsenate of soda (50 per cent. purity) in two quarts of water in another wooden pail. These solutions are gufficient for 150 gallons of water in fighting the codling-moth.—Farm and Fireside. Despite all attempts, the gamblers cannot create a successful egg trast. Too liberal feeding of cooked vegetables ‘will produce bowel complaint.

STORING FRUIT IN CAVES. Apples Can Be Kept There with Less Average Loss Than in Cold - . Storage Houses. : Some years ago fruit growers thought that the introduction of coid storage would revolutionize the business and about do away with ordinary cellar storage. They believed that early apples could be kept in cold storage throughout the fall season, and thus come into competition with the winter apples. While great success has" been had with refrigeration, the average farmer will still have no cause to change from the old-fash-ioned cellar method, if he uses common sense and care iy greserving his apples. !

In a properly constructed andswellmanaged cellar, fruit and vegetables should keep all winter. Farmers should bear in mind that it does not hurt apples to freeze, so long as. they are buried deep encugh to prevent thawing before springtime. It is wise to put on a mulch of straw or litter, after the ground “is frozen, to prevent the fruit from thawing during a. warm spell. Generally I would say a cave is more desirable than a cellar: A well-bricked cave arched over and.nicely cemented will not cost too much for the average farmer. The satisfaction of such a storage house will fully repay the extra work and expense. .Good results are obtained by subearth ventilators. In caves these are made as deep as the nature of the ground will permit, preferably so the top of the ventilator will not' be above the level of the ground. Tiling should be laid from some point that is several rods from the cave; it should enter at the bottom of the cave,.and be so constructed as to act as a drain in

case water should seep into the cellar. ‘Tiling should be large enough to allow a good inflow of air, and a good opening should be maintained for the exclusion of foul atmosphere 1 the cave. By the. use of this system :of Yentilation, cutside air is cooled and circulated in the cave while all impurities are carried off. If a farmer cannot see his way clear to build such a storage cave, his cellar should be opened in the fall, when the air is cool, and closed when the weather is yvet warm. The cellar should be Kkept tightly closed during warm and windy days of the fall. My experience has been that apples stored in a well constructed cave may be kept with less average loss than in cold storage, and certainly at a greatly reduced cost.— G. H. Van Houton, in Orange Judd Farmer. . , MAKING OF GOOD VINEGAR Some Authentic Information on a Topic in Which Many Farmers Are Interested. Bulletin 182 of the North Carolina experiment station tells'about the making of vinegat thus: Take sound barrels, or any suitably sized vessels of wood, earthenware or glass—never iron, copper_or tin. Clean thoroughly and scald. Fill, not more than half full, with the cider stock, which should have fermented at least one month. To this add one-fourth its volume of old vinegar. This is a very necessary part of the process, since the vinegar restrains the growth of the chance ferments which abound in the alr, and at the same time it favors the true acetic acid ferment. Next add to the liquid a little “mother vinegar.” If this latter is not at hand, a fairly pure culture may be made by exposing in a shallow, uncovered crock or wooden pail a mixture of one-half old vinegar and one-half bard cider. The room where this is exposed should have a temperature of-about 80 degrees F. In three or four days the surface should become covered with a gelatinous pellicle, or cap. THhis is the “mother vinezar.” A little of this carefully removed with a wooden spoon or, stick should be laid gently upon the surface of the cider prepared as above described. Do not stir it in. The vinegar ferment grows only at the surface. In three days ‘the cap should have spread entirely over the fermenting cider. Do not breakthis cap thereafter so long as the fermentation continues. If the temperature is right the fermentation should be complete in from four to six weeks. The vinegar should then be drawn off, strained through thick white flannel, and corked or bunged tightly, and kept in a cool place until wanted for consumption. If the vinegar remains turbid after ten days, stir into a barrel one pint of a solution of one-half pound of isinglass in one quart of water. Assoon as settled, rack off, and store in ti'ght vessels. Usually no fining of vinegar is needed. No pure cider vinegar will keep long in vessels exposed to the air at a temperature above 60 degrees F. “Vinegar eels” are sometimes troublesome in vinegar barrels. To remove these, heat the vinegar scalding hot, but do not boil. When cool, strain through clean flannel, and the ‘“‘eels” will be removed. 3

LADDER FOR THE ORCHARD g —_— It Is Quite Primitive and Easily Made at Home, But Possesses Con- : siderable Merit. In some parts of east Tennesseeﬂa primitive ladder, which seems to have some merit, is in use. It is made from a stiff hickory. pole cut out of ‘the ; woods. First an iron band is slipped out on the small end of }he polesand well secured! Then, beginning at the butt, the pole is split into two ?ual parts up to the band. Across these parts are nailed good, strong cleats, which should be cut shorter and shorter as the two sides come nearer together. When the ladder is finished it is broad -at the base and not =2asily averturned. At the top it iz pointed, so as to be easily thrust among the branches of the trees in trying to reach the fruit.—T. C. Karns, in Epitomist. = The manure-coated cow is a proof that her owner is in the wrong business. He should change occupations. : Statisticians assert that more money is spent in this country for ezggs than flour. s

4 : : : % P PTI e PR S lhs A 5 ~_:. : I OLA e B R de st 52N 1 B SOl Yy R \ 3 . | Pl ot e ) B . B R & 3 e lafe: 1 Rt i » P 1 - ‘;(::: ~ ) !-. ] < 'g & | ) - v W‘y : -@“ B *\\‘\g\.{\\ : o / ‘}]' (v > R : \\\ \ e /i D PR -5% ld I ;\\ 2 A \ | 1 LT \\\\f-f‘a_ _ SN 3 )| S Gt ﬂw‘ RV G ' _ X i . L S ; - oPR R e : !.\'% v 7. e semes ssy a S L\ s, o £ /’J”J T % RS A 2 “-/"“-\:'“" - p""‘“”'~.:~,;;‘:'.'l'- Y L L 7 | | Bl 52 NGShe ST e T "‘:'.::::._‘?-"::l‘Q:}‘(SE':'\‘::..&‘..‘_:.: R oy By . oG R i f! ‘ BN %o SRR e e ’4 '\ """-'.-.."‘ i ""1~~ ’,'.{:"" o I g 3%} . i ’ ° @ | Miss Ganrcn, Sec’y Detroit Amate%u' ki Art Association, teiis young women Wl}&at to do to avoid pain and suffering caused by female troubles. ® < : 7 . “ DEAR Mrs. Pixgray:—l can eonscientiously recommend Lydia B. Pinkham’s Vegetable Compound to those of my sisters sutfe m%Wlth female weakness and the troubles which so often befall women. I suffered for months with general weakness, and felt so weary th&t I had hard work to keep up. I had shooting pains, and was utterly miserable. In my distress I was advised to use Lydia E. Pinkham’s Yﬁggetable Compound, and it was a red letter day to me when I took the first dose for at that time my restoration began. In six weeks I was aichan%e(f woman, perfectly well in every. respect. I felt so elated and h:?ppy that I wantall women who suffer to get wellas I did.”—Miss GUILA (GANNON, 359 Jones St., Detroit, Mich., Secretary Amateur Art Association. ™ It is clearly shown in this young lady’s letter that Lydia E. Pinkham’s Vegetable Compound will certainly cure the sufferings of women; and when one considers that Miss Gannon’s letter is only one of the countless hundreds which we are continually publishing in the newspapers of this country, the great virtue of Mrs. Pinkham’s medicine must be admitted by all ; and for the absolute cure of all kinds of female ills no substitute can possibly take its place. Women should bear this important fact in mind when they go into a drug store, and he sure not to accept anything that is claimed to be ** just as good ” as Lydia E. Pinkham’s Vegetable Compound, for no other medicine for fem‘upe ills has made so many actual cures. % How Another Sufferer Was Cured. | &« Dear Mrs. Pingaam: —II cannot praise your wonderful| remedies enough, for they have done me more good than all the doctoL‘s I have had. For the last eight years and more I suffered with femula’ troubles, wag very weak, could notdo my housework, also had nervous pross tra?ion. Some days I would remain unconscious for a \\’llole{i day and night. My neighbors thought I could never recover, but, thanks to your medicine, I now feel like a different woman. ‘ “]1 feel very grateful to you and will recommend Lydia |E. Pink= ham’s Vegetable Compound to all. It has now been four years since I had the last spell of nervous prostration. I only weighed ninetyeight pounds at that time ; now I weigh one hundred and twenty-three. “] consider your Vegetable Compound the finest remedy made. Thanking you many times for the benefit I received from your medicine, Iremain, Yours truly, Mrs. J. H. FARMER, 2809 Elliott Ave., St. Louis, Mo.” Remember Mrs. Pinkham’s advice is free and all sick women are foolish if they do not ask for it. She speaks from the widest experience, and has helped multitudes of women. g‘ FORFEIT if we cannot forthwith produce the original letters and |signatures of above testimonials, which will prove their absolute genuineness. | 35000 Lydia E. Pinkham Med. Co., Lynn, Mass. |

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