CAP* MAY 001

TIMES, SKA ISLE OUT, W. J,

WHAT WILL THE HARVEST BE? When The-llother-of-rire dropped *n for n friendly chit with the mother of The Little Mild the found her frantically eewln* on a flltny lace frock for lt> ® Child, who «ood at the window, her treat, wlitfnl eye* watchln* the children at play in crlip winter air. T hire had a wonderful tramp." said The-Mother-of-Plre. “The winter air 1* such an excellent tonic'to the nerves. It Is beautiful out Why don’t you put up your sewins and take The Little Maid out In the glorious sun-

shine T"

"O. I cant." answered The-Mother-ofOne, In a superior tone. "The Little Maid Is to dance for the Twentieth Oentury Club today. I hare worked for a week on her dress, n is Just about finished now. and 1 am too tired to go out "Margaret, for goodness sake, stop tl»*t fidgeting and fretting "she ended. Irritably, addressing the fire-year-old girl who stood at the window. The Mother-of Flre glanced at the finery on the speaker s bp—the finery that had shut both mother and child away from the lifegtrlng air and sunshine for a solid week. But, what of that! Isn't a lace dress In which to show off The Little Maid’s tncks of more importance than the air. the sunlight, and the throb of *he earth! Then.." said The Mother-of-One. “It

dropped Into a moving picture show When they had slipped Into their seats and their eyes had become a ecus totted to tho darkened room they saw that they sat beside Tho-Molher-of One and The Little MaW. "Margaret did her dance just, beau tlfuUy,” said the mother of The Little Maid proudly to The-Mother-of-Flve ’’She was so tired that I thought 1 would Just drop Ir here for a litth rest.’’ she went on to explain. Best! What a place for a little girl of fire summers to rest at 10:S01n the

evening!

The first film was that of “The Night Riders." When the masked men bound 'their victim to a tree and lashed him Into seeming insensibility TheMother-of-FIre took the hand of The Little Maid Into her own and felt Its convulsive quivering, and she was not surprised, for the horrors depicted on the screen set her own pulse leaping and tore at her own nerves until they were on ragged edge. Then what of this frail little child who should have been In bed hours ago after a day spent largely In the great out-of-doors? The Mother-of-Flve looked from The Little Maid to The Mother-of-One. THE-MOTITCR-OK-ONE WAS LAUGHING. At 11:30 The-Motber-of-Flve passed the home of The Little Maid as she made her way home with her John.

Butterfat the Only Nutrient in Whole Milk That Is Lacking in Skim Milk—Extremely Valuable In Cooking. (Prcpcr-d by the United Bute* Department of Agriculture.) The possibilities of skim milk as a human food have been rather neglected. according to speclalbu In the United States department of agrtcullitre. Butterfat la the only nutrient vhole milk that Is lacking in skim milk; practically all of the mineral substances, carbohydrate* and protein remain In the skim milk. Because of the Urge proportion of the protein In It, skim milk, like whole milk, may be classed with such foods i e-gs, meat, fish, poultry and cheese. Protein not only serves as fuel for the body—a service performed also by fats, sugars afid starch*#—but also supplies nitrogenous tlsaue-bulldlng erial. Two and a half quarts of aklm milk contain almost as much protein and yield ahput as much en- ■ as a pound of round of beef. A quart of-skim milk eontatna more than twice as much nourishment as a quart of oysters which cost several times more. An economical aqd profitable combination is an oyster stew made with skim mQk. In cooking there la indeed little or 10 difference In taste between skimmed and unskimmed milk. In the making of cereal mashes, for Instance, the use of skim milk In place of waadds greatly to the nutritious' value, particularly by raising the amount of tissue-forming materials. In making milk soups, chowders, custards and cakes, also, it can be profitably used. In chowders the lack of fat la made up by the use of salt pork. The following recipe for corn chowcalls for no Ingredients that are difficult to secure and will be found attractive and nourishing. One can of corn or one pint of fresh com. grated, four cupfuls potatoes, cut into small pieces, two ounces pork, one small onion, chopped, four cupfuls skfm milk, one tabletpoonful salt, four ounces crackers. Cut the pork Into small pieces and fry It with the onion until both are a delicate brown. Add the potatoes ‘ corn; cover with water, and cook until the vegetables are aof- Add the milk and salt, and reheat. It Is well to allow the crackers to soak the milk while the potatoes and corn are being cooked. Borne people cook the cobs from which the corn been removed. In water, and later his water for cooking the potatoes nd corn. In recommending skim milk as food, the tact should always be kept In mind that It has gone through one more process In the course of Its preparation for family nse than whole milk has—that of separation or skltnn This. In the case of a food material able to become contaminated and to be the carrier of disease. Is a very Important matter, and the const should take even more pains tha buying whole milk, to know that It has been carefully handled, particular* ly tf It Is to be used raw. The provision * of the food and drugs act and common bonnety require aklm milk should be aold for what It is. and never for whole milk. It should be plainly labeled as aklm milk. To sell It as whole milk would not only be s violation of the federal and drugs act. In cases where that law applies, but also a violation of the state law In any state where It might bo aold.

Scalding Will Nof- Seriously Affect Flavor and Will 'increase Keeping Qualities. When meat must fur spy reason be kept for unnaually time or when I vorable in hot be resorted to ping the meat 1 few minutes Its flavor when upon the table, a much better It la importanl dipped In a lari ter. If only a Is used, the Ini will lower the an extent that come* worthless.

v*a! or ]

ought to be. thoroui

caution can be earrie^ ,'^rther and the Joints partially coqtred oof ore being stored away. Cafe should be taken,

however, to tee that thoroughly dony.

t the rocooktng is

SECRET OF COOKING BACON Frying Pan Should Be Hot and Meal Should Be Ice Cold and Cut Thin. To cook breakfast bacon so that It will be dry. crisp and a delicate brown first cut It thin and have it Ice cold when put Into the frying pan The pan should be hot. but not red hot. There la no better or easier way with a gas stove than to cook the oven. Lay the slices In a sheet Iron baking tin or spider, one slice overlapping the other, so that each strip of lean rests on s strip of fsl underneath Bacon Is also Improved If first dipped In sweet milk, then In Cour. and tried In a little hot gr« It will be crisp, brown and sv without a strong flavor, if a little lessee Is put In the pan.

It Was Pretty Enough—th# Swirling Little Figure In tho Soft Lino Frock.

Is finished. Come bare Margaret ao-1 let's try on your new frock. ’ A light flickered up la The UlBe Maid s eyes and brightened her wairn features as akr came to her mothot a calL 8b* responded eagerly to the finery. "Now recite Little Orphan Annie. " Th>- Mother-of-One Invited the Little ft.iA whoa she was all decked out In b«r filmy tace. and the child, respond lug to the prtae in her mother s voice. Itonwl th* Una* of the poem, embel llshlng it with many bodily contortions am! much uplifting of the eyes that looked like veritable moona In U>* wan little face.

•nd of "Utile Orphan Annie. " She 1* like her mother to the core— poor Util* Maid—oagwr to abow off!

' It maa pretty ooough. the twlrllv [B re in th* soft mo* frock but tb.-c-of Five tost interest in t'>* > ptetur-.s

The light* In the parlor werw stilt glimmering brightly, and sounds of revelry penetrated the walla. "1 wish The Little Maid would die." aaM John. -OH! exclaimed Tho-Mother-of-Flve.” shocked. "Tee; 1 wish she would die." Insisted the husband of The Motherof-Plve "It would be a mercy If she did. For If aha Uvea—* "What will the harvest be?" came the singing voice of The Utile Maid to the passing couple, and with Its shrill and weary tone was mingled the load applause of the foolish Mother-of-One.

Get Him at Last. Old Eben was walking along the street one morning and one of his arms was in a tltag. Mrs. Horton, who had often employed the old fellow for odd Job*, happened to meet him and asked: "Why. Ebeu. have you mot with an accident’" "Yea. ma'am." replied Eben. 1 did. 1'** done up now. fer sho'! You see. dl* arm In de sllug. msam. don't your "Yea. Eben." said the woman sym pathetically, "what has happened? ' "ell. ma'am.' th* olQ colored man answered. "1U oe seventy-one years

Blackberry Cordial. Mash the blackberries and cook slowly without water for half an hour. Strata and measure the juice To each quart add half « pint of sugar, half a teaspoonful of cinnamon, onefourth of a tear poonful of ground cloves, and half a nutmeg, grated. Boll halt an ho.T. cool and add a gill of brandy. Dottle and keep In a cool place. This It excellent for elderly people or for patient* with a tendency to bowel trouble.

One-Egg Cake. Cream one-quarter cupful of butter, add gradually half a cupful of sugar, heating thoroughly. Add one egg. well beaten, one and a half cupfuls flour, two and a half teaspooufuls baking powder, alternately with half a cupful of milk. Beat until wall mixed only. Bake In a buttered Soured shallow pan. then Ice.

Peas and Carrots a La Creme. Scrape and wash quite young carrots. place In a pan of cold salted ter, bring to the boll, boll for fire minutes, and drain. Place two oum of butter In a casserole with two small sprigs of mint chopped, half an onion parboiled and chopped fine, pinch of sugar and two tablespoonfnls of milk. Add shelled peas and carrots, cover and cook gently for threequarters of an hour, stir up. add Belt and pepper. Send to table with parsley sauce poured over, using all the moisture drained from the dish mingle with the sauce.

Glass Cooking Utensils. Glass cooking utensils are new. Already glass stew pens have bnen used and found practical, says the New Haven Journal-Courier. These utensils are apparently not affected In any way by Intense heat under them, or by the contracting tempers! utes of the articles which they contain. Glass Is superior to either enamel or aluminum. being affected by none of the adds or alkalis found or usod In cooking- Glass will not crack as enameled ware does, and to therefore mors desirable.

Boiled Haddock. Scale, remove bead and tall, wash and fold In square of cheesecloth, tie each end; place In shallow pan. cover with boiling water, to which Is added one table#poonful of aalt. a targe onion cut small and a pinch of red pepper; boll SO minutes: lift the fish out on a platter; when drained remove bone and skin (though this Is a matter of choice); pour over butlei sauce, sprinkle with parsley.

Meat Loaf. Butter a long cake tin and Use It with cold mashed potatoes, smoothed down with s spoon. Have it about an Inch thick, add a layer of chopped beefsteak seasoned with salt and pep per. few drops of on Me Juice, moisten mashed potatoes. Smooth down. Bake in a hot oven half an hour and turn out on a platter. This la delicious served with tomato sauce.

Ravages of Little Rodents Result in Serious Losses.

Problem of Controlling Animals Is Ons cf Considerable) Importance to Farmer* and Ore bardlets— Plaa for Eradication. (By D. E. LAST*.) Short-tailed field mice are commonly known as meadow mine, pine mice and moles; locally es bear mice, bucktailed mice or black mice. The term includes a large number of closely related specie* widely distributed over the northern hemisphere. The runs of meadow mice are mainly on the surface of the ground under grass, leaves, weeds, brush, boards, snow or other sheltering Uttar. They are hollowed out by the animals' elawa and worn hard and smooth by being frequently traversed. Meadow mice are Injurious to most crops. They destroy grass In meadows and pastures; cut down grain, clover and alfalfa; eat grain left standing In shocks; Injure seeds, bulbs. Sower* and garden vegetables, and are especially harmful to trees and shrub bery. The extent of their'depreda lions is usually In proportion to their numbers. When present even In ordinary numbers meadow mice cause serious injury to orchards and nurseries. Their attacks on trees are often made In winter under cover of snow, but they may occur at any

UnbaKod Guillotine Trap, ter of growing vegetation or dry litter. Tho animals have been known almost totally to destroy large nurseries of young apple trees. Older orchard trees are sometimes killed by mice. In Kansas the writer saw hundreds, of apple trees, eight to ten years planted and four to alx Inches In diameter, completely girdled by these pests. The list of cultivated trees and shrubs Injured by these animals Includes nearly all those grown by the horticulturist. Hne mice Inhabit chiefly forested regions and are unknown on the open plains. Ordinarily they live In the wood*, but are fond of old pastures or lands not frequently cultivated. Their harmful activities Include the destruction of potatoes, sweet potatoes. bulbs, shrubbery and trees. In the eastern part of the Vnlted States pine mice do more damage to orchards than do meadow mice, partly because their work Is undiscovered a til trees begin to die. Methods of destroying field mice or holding them in chock by trapping and poisoning are equally applicable to leadow mire and pine mice. It mice arc present in small : hers, as Is often the case In lawns, gardens or seedbeds, they may readily be caught In strong mouse traps of the guillotine type. These should be balt1th oatmeal or other grain, or may

Practically All Are Result of Carelessness and Can Be Prevented— Three Excellent Rules. .By W. E. MARKET, lows Experiment Station.) With tho opening of the silo filling season there will be frequent reports of serious and fatal accidents. The manufacturers of silage cutters have greatly improved their construction In recent years, and most accidents nowadays are the result of carelessness; practically all of them can be avoided by the exercise of reasonable care. In addition to the exercise of common sense at .the feeding end of the machine. here are some things that the inexperienced man should do: 1. Be sure that the machine Is being run at the proper speed. 2. Take care that corn is never pot Into the machine until the motion la up to full speed. 3. la stopping, be careful not to abut off the power until the elcvatoi Is empty. If the elevator is not empty, the cut material will fall back and lodge In the fans. Then when the machine la started again, the cut corn Jams the fans, and as a result they are bent or broken.

PROPER SELECTION OF SEED Determining Factor In Production of Maximum Crop of Potatoes—Bulletin Explains Methods. (1) Good teed is a determining fae tor In the production of maximum cropt of potatoes. (2) Good seed may be obtained by the tuber-unit and hill-select! on methods of selection through the elimination of unproductive and weak plants. These methods are explained In Farm era’ Bulletin 633. "Good Seed Potatoes and How to Produce Them." (3) Like produces like. It tubers from unproductive or weak plants ore used a similar harvest will be reaped. (<) An tubers showing marked discoloration of the flesh should be reeled. (6) Purity of seed stock Is an essential quality of good seed. Serious ss are sustained by the grower through mixtures.

EFFECTIVE AS SCARECROW Inflated Bags Tied to Arms of Ordinary Ragman Will Materially Aid In Keeping Birds Away. The ordinary ragman used ns a scan-crow can be made more effect!vt by adding to It something to make It move, or some part that flutters In th« wind. This can be accomplished In one way by blowing up paper bags to expand them to their full extent, tying

Baftcd Guillotine Trap.

be set in the mouse runs without halt On larger areas where mice are abundant, poisoning Is the quickest means of destroying them, and > on small areas It has advantages over trapping.

RAKE FOR STIRRING ALFALFA

Side Delivery Tool Rolls Hay Up Loosely So Air Can Get Through

It Without Sunburning.

A Dainty Hint.

The odor of soap that often clings to clothes Is not at all desirable. A lump of orris root put In the rinsing water for fine pieces such ss handkerchief'. lingerie and Mo-iae* will give a delicate violet perfume more per manent than that of the ordinary

Peaches and Rice. Arrange a mound of boiled rice t the middle of a dish Have ready o

trubbl# tn my day. ma'am, out oy dr | grace er God 1 mlaa de Kaklux as i ; miaa a- '.VUitecapa. ma'am an' i mis* da Vtg lance Committee an da Regu j

a around the

e and gour their Juice, formed with tar. over the mound and rice. When Hanging Curtain*.

Tomato Fig.

One-half peck green

sliced; sprinkle with onehalf cupful salt and let stand overnight. In the _

morning dreln and cook one end three- _ 11,0 • lde dell ™7 '* •**>“* t»>e quarter hours, with one pint of vino- b ** t UM ^ U and one-half pounds sugar ro11 * * he ha Y up loosely ao that tho taaapoonful cloves, one teaspoon- ^ ‘ l without hav-

Ing It burned by the hot nun. Great care should be exercised In handling alfalfa so as not to lose the leaves, the most Important part of the plant. They are worth as much, pound for pound, as wheat middlings, so It pays

one-half tea* poonful

ginger (ground splcoj. Seal while hot

la Jars.

Grapefruit Cocktail.

Grapefruit cocktail may be served at an appetiser To make It take a glass nearly full of shaved Ice and pour on It four tablespoonfuls of currant Juice, one tablespoonful of mars •chlno Juice. Stir together, strain and put Into a sherbet glass, with one

» try t

Alfalfa hay can be handled la mux., the same way as clover, except that a little more care must be observed to prevent It from getting loo dry. In handling alfalfa cut It down In the

Ubl^pon.™ of Pblt. Tbl. ' " “ " . I tip. tii-til ■ftem.vir* then rafae Into wltt.l.

►uii atop "This i* period furniture. Is it aotr ; ■It s tha very last o! that kind ot Junk I'm going to buy. tf that’s what !

rule Is enough fur one portion.

Red Currant Fool.

This Is a very dainty deoaert If It Is served very cold. (Tush raw or stoned currants through a sieve, to remove skin: and se-eda. Mia them with a thick custard, and then add a little gelatin, dissolve tn hot milk ('bill thoroughly and serve In g'. a vara with a little whipped cream on top.

Lamb Scallop.

. One cupful cold lamb, chopped. on> j cupful stewed tomatoes, one cupttl broad crumbs. Arrange tn layers lu j a buttered dish, having crumbs on t^n. I with bits of butter Season wall with

until afternoon then rake Into wl row* with the aide delivery, and either put Into rocks that evening, or the next morning after the dew Is off. It Is preferable to let the bay do most of the curing In the cock a«

s little better feed

In this way It can be put into the eorka when quite green and If the weather Is at all favorable It will

a day or so and make hne

the opening* as If they were filled with some commodity for the house hold and fastening them to the arms of the dummy as shown. s*y» Popular Mechanics. Throe will swing and Cutter about In a way that will materially aid In scaring away the birds that damage the crops. SAFEST FORM OF INSURANCE •ucculsnt Feed Assists Materially In Keeping Herd tn Good Health and Insuras Milk Flow. 'By ROT T HAKHIfl. Wisconsin 1 paflnwBl Htatkm.) A silo Is not only the safest form ot crop Insurance for the farmer, but Is stock Insurance as well. The aurcu lent form of feed helps to keep the herd In good health and Insures s flow. The farmer; who have silos are not uneasy because of tho backwardness of the com crop. Even If the season has been backward they are confident that the crop will go Into the alio fine shape for the stock. And many farmers who. before this year, have not thought of Investing In silos, now asking themselves. "What kind ahall 1 build?" The ralur of rllage as a food cannot be overestimated during any year, but a year like this the worth of a silo making sure an otherwise somewhat doubtful harvest la emphasised. UTILIZE ALL WASTE PLACES Wet Spots Can Ba Put to Good Use By Preparing Them Late and Sowing Quick-Maturing Crops.

HLtRj

FEEDING WHEAT TO CHICKENS Exercise Given Hens in Scratching Out Grain It Conducive to Egg Laying at All Tine*. (By H. H. SHEPARD > Last year, being short of hay and having only a small wheat crop, we cut all our wheat with the mower and put It up for hay. harvesting It a few days before the regular wheat harvesting time. Our wheat-hay etored In the barn was fed to the horse* from the time it was harvested till late In the winter when It was all used up. Incidentally. It proved to be one of the best bora* feeds we ever used. But the chicken* had the run of the barn and lota, picking up and scratching out all scattered wheat As soon as our wheat was In the barn and Its feeding began, the hens began Immediately to lay more egg* than usual. They continued to lay unusually well all summer, fall and through the winter till the wheat-hay was all fed out and gone. Within leas than a week after this wheat-hay was gone our hens dropped tn their egg yield noticeably and they did not come back to a heavy yield la spring till we reluctantly purchased wheat at 31.(0 a bushel and began to feed this grain.

bay

Lamb* o» Higher Type.

The first rroos of a good, htgb-ciaas ram. on a rather Inferior lot of ewe*, will bring tamos ot much higher type

Ksop 3est E«v* Lambs.

Gee rtd of lbs inferior ewsa, sad

keep tbs boat aw* iambs.

Nearly every • Iras land on

•.•count of b. Ing too wet. cannot be put Into corn or the early smsll grains,

be produced Th,-** spots can be utlUx*d to good

advantage by preparing them late and •owing quick-maturing forage crops like the sorghums or the millets. These spots ure usually very fertile and produce heavy yields and tho winter forage they may return is likely to be most acceptable. They should never he permitted to go to

weeds in any year.

No Place ft-r Milk. Don't let the ml-k stand in the Stahl* Take It tc the dairy and strata or separata It before tt ho* cuotad.

Pure-Bred Orpington. Then they did come back to their former high yield. The hens lay enougk more egg* when fed on wheat to make the wheat bring even better than war price* tor grain. They seem to do much bettor, too, when they are given wheat In tlm straw, or bundle, than wles fin- th^ pure thraahed min. It seems ttfC the exercise they get in scratching It out is conducive to egg laying. SOME TROUBLES OF TURKEYS Common Cauls of Dloeaso Termed Chicken Pq* It Overissuing With Com—It Congests Liver. Turkeys are sometimes Infected with a disease which might be termed chicken pox—a condition In which the beads become covered with large yellow sore*, which dlsrhir*. . ;. U1 » and form scab*, giving the birds a most unwholesome appearance, writes I. B. Henderson In Farm. Stock and Home. This Is a form of scrofula, and It seems to spread from one bird to another, ao that it needs to be dealt with on definite lines. We believe a common cause of this to be overfeeding with corn, which. In spite of advice to the contrary, still remains a favorite food for turkey* with many farmers; but It overheats the system, and. being of a starchy nature, tends to r ingest the liver even of young stock. The blood In this way becomes filled with impurities, for ths simple reason that the digestive processes cannot be properly carried out. and these eruptions, especially If the birds get Inoculated with the complaint from some other source, will appear and will work untold mischief. The only way to deal with this Is to separate the birds, bathe the sores as they appear with a fairly strong solution of permanganate of potash, paint with disinfectant, dose the bird with epsora salti:. and keep on a fairly low diet. Such a treatment will giro the bird a art-back so far as llrshtng tn concerned, but It Is abimlutcdy necessary to follow out such a treatment If the trouble U to be checked.

Wheat for Laying Hens. Wheat In the sheaf Is not only one of the very boat feeds for laying bens, but It is very good for little chickens and young growing stock. We cat wheat for all our poultry as soon as grain Is formed, and continue the feeding for all the rear. There Is not K tng better for the birds Wheat tn the •rfew In the ben bouse In sinter furnishes both grata and » ratrhlng Utter of the heat kinds. It pays to feed wheat If you want lots of egg* for all seasons

Money Well Spent.

Each year, as trap nesting la practiced. betlrr return* will be obtained i fewer bens It Is Important. The time spent In looking after these near a

Is th* best exp.

i alroady men'

wall

oi the poultry

•peot. But. la equally