eahlog, nicely served | e»pecUlly nppetixlc* und ernteful on > tot da). The (ollovinc are old standby*: Normandy Salad.—Cut In cute* three cm cum b*rr. three hard-cooked e Kir it. add a cupful of of chopped olives and threefourtfc* of a cupful of nut meats. Serve in tomato cup* or on lettuce ires with mayonnaise dresdng- | Sweetbread Salad.—Parboil and react# all fiber from a pair of *weetIrrads. Cut In a mall cube*, add equal I-art* of celery and cucumber and jterre with boiled dreaain* to which I little Worcestershire sauce has been added. Chicken Salad.—Take a cupful of F the breast of cblckeu. cut In cubes. ' one cupful of walnut meat* or any nut preferred, two cupful* of celery, mix with n good boiled dre**lnx a mayounaiaa is lust ri«ht for thl* salad, as the white meat lacks fat. Cheese Salad.—Take one or two bricks of cream cheese, add thick sweet cream to soften, add enopped chives and green pepper* with nuts. Make in small balls or heap on lettuce leaves. Serve with or with®., dreasing. Danish Custard-—Put two-third* or s cupful of suga r Into a saucepan and place in s hot place on the range to melt When a light brown In color, act the dish into a large pan of cold eater to stop the conking, ttur the dUh so that the sides will become coated with the caramel. Heat five eggs, add x fourth of a cupful of srgar. half a laaspoonful of sail and ooe tea rpoonful of vanilla, then on* quart of milk. Strain Into the dish n-ith the caramel, set Into a pan of hot n-atar and hake until firm. Chill and turn ■m to a cold plate to aerve. Whipped cream may be served with this 01 It may be aervra alone. Do not allow the caramel to become too brown or the custare will have a turned taate. A simple dessert well Ukad. la any kind of canned fruit with a spoonful of whipped cream as a garnltb.

economicil. as the large heavy stone in the larger date weighs much

more.

A most delicious little spice cake w-yh date* Is this and betides being good, they keep moist a long time. Use a cupful of sour milk, a quarter of a teaspoonful of soda, two cupfuls of flour and a teaspoonful of baking powder mixed with it. apices to taste, s half cupful of chopped dates, two well beaten eggs, two tablespoonfuls of melted shortening, salt to taste Mix well and bake In gem pant. Data Bread Puddinp.—Take two cupfuls of chopped dstee. two cupfuls of fresh bread crumbs, four cupfuls of milk, three eggs, a table*pooctul of butter and a quarter of a cupful of sugar. Mix the dates and crumbs together and put them into a baking dlaL which has been well buttered. Add the eggs, slightly beaten, to the milk and sugar reserving one white to go over the top as a meringue when the pudding Is nearly done When a little pie crust Is left make a few date turnovers Chop the dates, add orange Juice, a few bread crumbs, a Utile butter; fill the small crusts and turn'over, fluting the edges Bake In a but oven. Date Salad.—Save orange cup* or those of grapefruit to serve the salad In. Take a cupful of stoned, washed datee. add two cupful* of orange pulp, a half cupful each of celery and cocoanut and cream salad dressing. Mix lightly and fl:i the cup*. Place on let tuee leaves when serving. Other nuts may be used In place of cocoanutMarmalade—Dates and rhubarb are a good combination. Take two cupfuls of dates to three cupfuls of rhu barb, and a half cupful of sugar. Put all together and slowly cook, well covered. Simmer one hour, then put tn glasses.

These navy officer*, graduates of the naval academy at Annapolis, hare been Uklng courses at Columbia uni venlty and are n-arcblng from the exercises at which they received thc«r degrees.

niRKIsFwAF^ ON LEMNOS

SUCCESS WITH SWINE Hog Is by Himself as Economical Producer of Meat

First Necessity Is SuiUble Building* or Pens—Animal Should Be Treat^dWith Common Sense—Alj/f ' ow SufflcUnt Space. Special farrowing pens are provided only when many breeding sows are kept, but where there is to be a removal from the ordinary quarters to a special place it should be done In good time ao that the sow may become thoroughly accustomed to her new surroundings. There Is considerable difference of opinion as to why sows kill and eat their young, and no doubt the causes are as diverse as the theories advanced to account for It. One of them, however, and not the least common Is insufficient space. A sov when she lies down In clcse quarters I; ap’ to catch an unfortunate youngster between her carcass and the wan, against which she generally places her back when suckling her pigs. The farrowing pen should, of course, be regulated to some extent by the size of the breed kept, hut generally

CROQUETTES AND FRITTERS. Croquette* and fritters never go out of style and when well-seasoned and well-made, are most delicious. The Important things to remember after tbe croquettes are made Is to give tbetn a good coating of sifted crumbs, then dip tn egg and another coating of crumb*, shaking o3 any surplus so that it does cot make tbc ■ iatlag too thick. The 'it should be smoking but and then tested with a small cube of bread, if it browns in «u second* It is hot enough for all i uncooked mixture*, a kO-second lest of the same will be rignt for all looked mixture*. When fat bubble* and bolls, too much moisture Is in tbe mixture and a few less should be *dd rd to toe fat. Five or six croquette* or cakes are sufficient to cook st one time. After removing from the hot fat the food should be drained on pa l*r. When fat need* rlarifjlng. add a lew slices of ra* potato and cook unta blown, then .train tbe fat through double cheese cloth to remove all set

Uiuga.

Cheese Croquettes -To throe table-

.poonful* of melted butter add a. third <>f a cupful of flour and stir until well blended, then pour graduall) one cupful of milk. Bring to the boUlng point ai d add the yolk* of two egg*, slightly beat^p and diluted with two t^bl«with threo-Tourtb* b! a TfflpooSful oT uu and a few dashes of pepper. S; reaion ^ plat* to cod Shape, dip In crumbs, eggs, and fry In deep f*t-

Raism Crome Friharw.—Scald two

cupfuls of milk In a double boiler with an inch stick of cinnamon Mix thoroughly one-tourth of a cupful of corn•larch, three taWospounfuls of flour aad dilute with a fourth of a cupful of cold milk Beat the yolk* uf three • Kg* slightly, odd a half cupful of • ugar a»«i a half teaspoonful of salt, t'omhiae the dry and egg mixtures and 1-our the milk on; cook li minute*.

I a lablsepoantui of butter.

WARM WEATHER DIBHEB. As the warm weather approaches tli* housewife is able to prepare and serve well chilled many dlfchr* which are espe dally grateful to the appetite. Dessarts and salad* of many kind* may be prepared before they are needed There Is no dewsert that is so popular a* the froser. one and the counthae combination* which ar# at hand make variety and »re easy of nccompllshment. Maple Parfalb—ThU mi) b. lacked and frozen In a mold or stirred and froien as one doe* Ice cream The dlt ference In the texture depend* upon the niethcd of freezing Beat two egg* well and add to a cupful of hot maple sirup, cook lu»l long enough to *et the egg ('bill and add a pint of rich milk or thin cream and freexe If to be packed a* a partalt. wparate the whites from the yolk* and do not cook them, but fold Into the mixture beat cn stiff Just beiore packing In the j

mold.

Sunday Night Salad. — Cut cold , bolted potatoes In half Inch piece*, then cut the slice* In cube*; there should he one and a half cupful*. Add j three hard rooked <*K*. finely j chopped, one-fourth of a finely chopped J onion and one canned pimento, j drained and dried on a towel and cut in Urn •trips. MoUten whb **md | drs**lnr and aerve In neats of crisp lettuce Mavt*. Company D‘s»..—Soak a tablespoonful of gelaUn In a fourth of a cupfnl ' wairr and dissolve It jn cupful SonfiTt water; then add a fourth of

Croup of Turkiah prisonc.s of war

Mudros. isle of Letanoa. on their way from c

AUSTRIANS REPAIRING BRIDGE IN GALICIA

FINE GIFT TO MISS CLARK

Austrian troeps at work repairing a bridge on the '.allclan slope of Ih* Carpathian* which had been blown up by the retreating Kuaslars.

until plump. Turn

the mixture threefourth*

thick. Dtp tn crumbi

thicken add a kaU cupful

shredded cabbage, tbe *amr amount of cooked pea*, and cucussbcr tube* and a few cubes of cooked beets Put into a ring mold and when ready to serve fill the center with a good firm aalad dressing and garnish the plat ter with neat slice# of cold roa*t of lamb and crisp sprigs of water cress, or mint will be appropriate with lamb.

Save good coffee from break'll

add cream and *u**r and chill Bcrr* „„ ... in Ull «!..«. -Ilk . .Pnonim a pan bv lng | nllta Ice cream to each glass

“““’"i'Kajuc. 7>w.i«4e.

Batter, Had Support

At a certain battle of the tlvll war

.-haplain happened to gel laity of a bsKer, of .nil was hotly vnanged. »hr

,lr shell* were plowing furmt the guo*. and toe can fere grimly and actively *i

r shot for shot The sed himself to a *er-

, very efficient but •« j ^

rather prof»n‘ -o the i P i -My Mend, if v-w go I

«xp»« lbs I

a menu: attitude. 1 fear, said the I man. that toroe. u* adhersubsist chiefly on vuwghnuu

This Is the pendant of tbe bea-ilful diamond necklace which will be presented by 'he house of representative* to Miss Genevieve Clark, daughter o! Champ Clark, when »fce u married on June 30 U> James M Thcmson of Ke<

Orleans Thu the necklace.

Front and Bide View of BubrUntial Hog House. It Has a Ventilztlng Window, 12 Inches by IB Inches, In the Rear Near the Top. Which May Be Opened or Closed as Desired the space allowed Is too limited and we frequently see big. heavy sow* with hardly room to turn around In the diminutive apartment that, previous to farrowing, served them as sleeping quarters. Small breeds should be allowed a space of not lesa than 8 feet by 8 ft a. Increasing In tbe case of the larger breeds up to II feet by 8 feet, •r II feet by 10 feet, and to prevent tbe young pigs from being crushed against the wall It Is a good plsn fix a strong rail around each side of the farrowing place, at a height of from seven to nine Inches from the floor and a similar distance from the

wall.

Thla will prevent the sow floundering down with her back against tbe tide of the pen and provide# a refuge for tbe ; "ungater* who can get under the projection. It la a great mistake to provide tbe farrowing sow with a Urge quantity of bedding. Under ordinary clroum stance* there Is no better bedding material for pigs than good wheat straw, but for the farrowing *»■« a moderate quantity of short •tuff Is preferable to the tong maierUl* In which the pigs are apt to get tangled and unable to escape qc‘:kly out of tbe way of a clumsy mother. The question whether at farrowing time the sow »bould be left to her own devices, or assisted m any way in taking charge of the pigs until tbe birth Is complete, la much debated by pig breeders. She should certainly be w a: coed In n-any cases the sow farrows during tbt night sod is found with her pig* all right and comfortable In tha

TO INCREASE TOMATO YIELD Mains Station Reports Cain of 60 Per Cent by Practice—Other* Report Fruit Rotted. <By B M. CUNTON.) We have never been able to lecrea— the yield of tomatoes or Improve the quality by trimming, although some experimenter*, among them the Mainstation assert that trimming is vn improvement. The Maine station reporta that the Increase in the yield due to trimming reached as high as 50 per cent and the gain In weight was very marked. The plants were started In tbe field June 1. beaded back July 14. August 8 and September 5. This work should be done earlier In tbe milder climates. eacju trimming the leading brancher we shortened about six inches and most of the tide shoots below the first cluster* were removed. Tbe other clusters were shortened and by tralnlnt the vines on w ee* to rur from five to ten feet high, the sunlight was admitted to all parts of th»

plant*.

In our own experiments we have found that when the vine* were freely med tbe fruit rotted to a considerable extent and did not ripen as quickly nor as evenly as when the vines were untrimmed In the same garden. In fact, three years ago wa trimmed every other hill, training them on stakes with croar pieces, and allowed tha other vines to go xrai rimmed, held In place only by a single frame. Inclosing the plant* on all *>dea. - about eighteen Inches high. That year we found the ripest and best fruit on the untrimmed vine*, while that on the trimmed vlnee ripened uneverly and showed a docl d-d tendency to rot. That was a dry • cason with u*. and it may be that the trimmed vine* received too much hot sun. Another thing noticeable was that the flavor of the tomato** on the ur trimmed vines was better and the fruit firmer i that on the trimmed rineo.

AUTOMATIC BRAKE ON WAGOM Device la Applied When Vehicle Start* to Move Forward Without Draft From Team Ahead. Meditative drivers aometlmcs forgot to put on the brake, or their wagono may be so loaded that they cannot get to the brake rod to threw It into piece, says the Farming Business. Here to shown an automatic brake for '

Bide and End View of a Durable and Warm Hoq House Covered With Drop biding.

a the result of tht want

attendant.

—-— — j, } , eertainly an advantage to have Htetrionlc Wonder, | optnrnetd man at hand while the William Barnes. Jr., of New York, j •» farrowing, but there are many smiled the other day when the con oils associated with untimely or unversation In a prominent club turned ' j ue interference, things histrionic. He said he wr -

Automatic Wagon Brake. It was Invented by an Alabama . and the patent office bats recently granted a patent for It. Tbe brake automatically applied wb-u tbe wagon starts to move forward without draft from the uom that Is bitched, and when the bottom of tbe Incline to reached and the forward movement at h* wagon without hitch pull stop*, the brake automatically releaae* again. Note the slot in the tongue of the wag on where the doublc-treen are pinned the automatic arrange me at at once becomes clear to on* studying tbe sketch.

reminded of a Utti* story along ;

theatrical lines.

Some time ago Jones attended a j fashionable reception in a big new England town, and not haring met I al) of tkc people present the most prominent ones were pointed out to

him by a friend.

The young lad; b«lde the palm

1 yonder." said the friend. Indicating ! student gave the following

| a statuesque blonde.

garden?

Some of (he most essential points necessary to raising end keeping

In'crior of on* of the old fortrossrs -m the Dardanelles after I' bombarded by the allien, and name of the Turkish guni ’that w«r is tua fort of gedd-cl-Babr.

POULTRY AND GARDEN STUDY Some Essential Point* Necessary to Raising and Keeping Chicken*

Given by Student.

At one of tbe agricultural normal schools short course* In agriculture, a

era to

•Is Mis* Smith. I the question: What object* ar«- to be

She hi* great histrionic ability As j obtained In the study « Jtry and

a matter of fact, at amateur theatri-

cals she I* simply a wonder. ' "You don't really mean It"' responded Jone*. gazing at the fair charmer. ■Yes.'' smiled the friend, "she can

make the moat painful tragedy a i gin with.

source of genuine amusement."— I- In a suitable age. not too old. Philadelphia Telegraph. I 3- Keep the coop* clean and free

— I vermin.

A Strategist. j 4. Gi'

“1* that small boy of your* taking j bath*,

music lesson.?" | * Have good food and measured

i "No. He got a spanking y«st*rday ( rations,

wad persuaded hi. sister to plaj an 6. pry mash must be given.

! sccompanlment on the pjano so that

hrtn i be could tell the boy* *h® heard him j vegetables or grass.

shed I holler that " W

j »oca!

plenty of dust for dust

?. Have two-thirds ot the food g

he was only pi act icing

for the

8. Have plenty

I thicker.*

1 ». Keep coops frog of cold draft*.

IMPORTANCE OF CULTIVATION When Work I- f srden Is to Bt Don# By Horse Howe Should Be Long

and Narrow.

An Important consideration In planning the garden Is the kind of cultivation to be given. Horse cultivation is recommended whenever possible, and where the work Is to be done mainly by means of horse tools the garden should be long and narrow with the rows running the long way. The garden should, have no paths across the row*, hut turning spacre should be left at the ends. For ha.-G cultivation the rows can bw much closer together, and may run across the garden. In tbe suggested plan, where the distance between the rows Is less than two feet, hand cultivation with a wheel hoe 1* coale nr plated. If a hand cultivator or wheel hoe Is not available, the row* should be at least two feet apart to giro sufficient space for the horre cultivator. Straight line* should be followed. no matter what metfc:;d of «uV

true la used.

HOGS NEED CLEAN QUARTERS Many Allmsnts Of Animals Due to Sleeping in Warm House*. Then Feeding in Cold Ptaceo. iBy Walter ii unrrs > | Cough among the h'-ga may be doe to very dusty quarter*. With young hogs It la frequently due to mu.uv thrvadllke worms tn the broachtnl tubes A soft hacking cough t« a, very common symptom of hog cholera. Hogs also have the cominoo forms of bronchitis and pneumonia. Just iikt oth-r animals, aad people. With hogs, coughs and lung trouble* aside from cholera art frequently dee to sleeping tn warm quarters, possibly tiled uo. ard then going «•* into uoki