t Milslmctory frock*. Tbe

GIRL'ti COSTCMr.

r material In panel pink,

pith chemiaette and undcraleevea of •rLltc India Bilk, trimmln? of a elmplc

n appllnt ft ribbon

various fabric*,

lawn, batiste and the like, as well as

simple childish silk*.

The foundation for 'the waist Is a fltted lining that closes at the centre front. Oh It are arranged the full front

and five-eighth yard of v or collar and stock.

The following method is employed to keep the pouched fulness of a blouse front from spreading unbecomingly from side to aide. Where the fold* are drawn down to their narrowest the doth or silk Is hold together at thq middle by a couple of gilt buttons linked by a few Inches of gilt chain. Tbe disposition of the pouched front below the waist gives trouble to some dre**maker* and amateur*, as It should not protrude too much. Tbe fulness should be carefully diminished below the waist, as you do not want to carry a bump of lace or satin as tbe

seen in flower design* in jewel*. One pin, which I* particularly attractive, 1s in violets, two of the blossoms, one white and one blue, tbe blue In sapphires. the white lu diamonds and the

drooping branches of tfcc flowers very much reduced lu size, b a charming little pin in cnaincL • • Rom* Rtrllsh Costs. Very coarse white serge coats are stylish: so are coats of a liner serge, and cream alpaca coats sometimes have yokes of lace or net. A stylish cream alpaca coat Is trimmed with hand and revere of - black taffeta. Krenchwojnen arc wearing stylish little rose-colored coats with a semifa i'-or - made- effect. In three - quarter length. Ease and relnxatloa are well understood by all the Oriental races, and nerve-driven American women are

'A FAVORITE FANCY WAIST.

and the waist, which Is tucked and Joined <o a square yoke and finished with a novel and becoming collar. Tbe, sleeves include snug portions beneath wplcb the soft full cuffs make a charming effect- The akin is slightly circular./with a flounce at the lower edge. and b - * Is laid lu Inverted pleats Both It and the waist are-peculiarly adapted “to girlish "figures and fall In soft folds below the tucks. To cut this ccstum: for a girl eight years of age six gad an eighth yards of material twenty-^e Inches wide, four and a half yards thirty-two Inches wide, or three and three-quarter yards forty-four Inches wide, will be required, with one yafd twenty-one inches wide for chemisette and undersleeve*, four and a half yards of Insertion ■and .one-quarter yard of all-over l«Cf for collar to trim as Illustrated.

adopting., their negligee gsrornoug which no one is more rt KUnona. While by no means an exact replica of those worn by tbe Japanese. It includes all the essential features and make* on ideal dressing sacque. The May Manton model Illustrated U admirable In every wny and Is-well adapted to many materials. The original la made from Japanese cotton crepe with a band of plain colored Japanese silk, but flowered mnsllns and dimities are pretty for warm day*. French and Scotch flannel and flannelettes are excellent for cooler weather, and still handsomer saeques can he made of figured Oriental or foulard silks. The yoke Is perfectly smooth and extends over the shoulders at the from. The skirt portion Is simply gathered and reaped to 1U lower edge, while a band extends round the entire garment, making a finish. The sleeves are loose and flow-

Tbe waist with tbe open front is a favorite, and promises to remain such. The excellent May Manton model 111nstrated to tbe Urge engraving U suited both to-the odd bodice and tbe entity costume and jo almost tbe entire range of dress materiaU. crepe de Chine, albatross and slmlUr light-weight stuffs. As shown. It Is of fouUrd. showing - white figures on a soft gray ground, and U trimmed with panne veil cream Uce and tiny jeweled butte the full front and andersleeves being of white chiffon. The fonodatloq U a fltted lining that closes at the centre front. On It are arranged the pUln baric and the fnll fronts. The full, soft front Is attached . to the lining at the right aide, bring In-, rinded In both shoulder and neck' seams, and Is booked over onto thrift aide. The from* proper are finished with a big ornamental coUar and.close Invisibly at tbe centre. Tbe sleeves are novel and a feature. The upper portion U pUln and flu smoothly, but the\ lower edge U slashed to form straps, that are velvet-triinh-cd. and between which the nndersleeves are seen in soft full -puffs, while the extreme edge Is finished with a band of Uce. At tbe neck lc a stock of the eelVet with a band of Uce en applique.

CSE OF EGOS AS FOOD. EXPERIMENTS MADE BY THE DEPARTMENT OF >AGRICULTURE. Inlrmtlnc InfonusiloB *iippilsd-»t»U»-llr« .Kr.pacilDK Common Artlelo ol f«« for Infant.—Mrurtnral roranitoi.. Exhaustive expcrlmenta have been made, under the" superintendence qf Mr. A. C. True, director of the bureau of experiments, and as authorised by Secretary Wilson of the departmset of agriculture, regarding the value of eggs and their use as food. The report made of these experiments states that "perhaps no article of diet o mml origin is -j In all countries variety of ways than are cggs7 JHens' eggs are most common, although the eggs of ducks, geese and guinea fowls are used to a greater or leas extent. More rarely turkeys' eggs are eaten, but they are generally of greater value for hatching." The eggs of so me wild birds, Mr. True ascertained, are esteemed a delicacy. Plover eggs arc prized In Eng Und and Germany, while In this country the eggs of sea blid* have long been gathered for fopd. On the eostern shore of VlrglnU eggs of the

were a few years ago gathered in great quantities along the coast of Texas. Thousands of eggs of gulls and murres have been gathered anifually on the F&rallone Islands, off the coast of California. Eggs besides those of birds are sometimes eaten. Turtle eggs are highly prized in most countries where they are abundant. They were once more commonly eaten In America than they are now. possiowtng to the more abundant sup-

The eggs of the

bly os -ply In

To tort this Kimona for a w< size four yards of t

s w;ds, or two and

three-quarter yard* thirty-two Inches wide, will be required, with one and three-quarter ysrda In . any width ha-

value

appreciated and that they

one of the

former times.

terrapte are usually served with the flesh-ln aome of the ways of preparingIt for the table. Fish eggs, especially those of the sturgeon, are eaten In large quantities, preserved with salt, under the name of caviar. Shad roe Is also a familiar example of the use of fish eggs os food. Mention "may bo also made of the use of the eggs of alligators, lizards, serpents and of some insects, by races who lack the prejudices of western nations. However. In general, the tern eggs, when used In connection with food topics, refers to the eggs of birds, usually

domestic poultry.

The appearance of an egg—the shell with its lining of membrane, inclosing the white and yolk—is too familiar to need any dlacnsslon. The physiological structure of the egg It perhaps less familiar. A fertile egg contains an embryo and Is at the same time a storehouse of material [of the development and growth of the young Individual from the embryo, until It bos reached such a stage that life la possible outslde'the narrow limits cf the shell The embryo la situated quite close to the yolk, which furnishes the nutritive material for Its early development. the white being used later. For convenience b'.trfs may be divided into two groups—those In which tbe young are hatched full Hedged and ready. In a great measure, to care for themselves, and those In which the young are hatched unfledged and entirely -dependent; upon the parents. Domestic poultry are familiar examples of the first group; robins and sparrows of the second. The eggs of the two classes differ materially In composition. It seems evident that more nutritive material la needed proportionally In the first case than In the second, since the growth Is continued lu thq ah ell until the bird reaches a more advanced stage of de-' velopmcnL The quite marked differences In composition of the two aorta of eggs have been shown by chemical

that the high food value of eggs Is

and very

diet In the American household.

In many of the dietary studies male In the United States data were recorded of the cost of different foods and and relative amount of nutritive ma terial contributed by each In proper Moo to the total cost Compared with other fobda at the usual prices eggv at 42 cents per dozen were found to be a cheap source of nutrients: at 16 cents per dozen they were fairly expcr.alvc.'and at 25 cents per dozen and over they were very expensive. Bggt are also Valuable for giving

the diet and for furnishing

material for growth and development of the young Individual for a considerable time. It la evident that it msst

a perfect food

Milk la a

familiar example of Unlng all tbe elepletc food for the ig Individual' Milk

und eggs are frequently opoken of as * ' on this account The

■ of a < C and gn

true that they contain all the required elements for the growth and maintenance of the yonng bird or the young mammal, at the case may be, the elements are not In the right proportion for the sole nour T Ishment of an "adult Individual. The egg Industry la of coumlderablc number of eggs produced in the Unit ed States In :8»0 was estimated-ta be 820,000,000 doten. and these figures are quite often said to be loo low. The United States formerly Imported a large number of eggs and exported very few. The ratio has changed within the last 10 year*, and now tbe export* largely exceed the Imports. In 18*0 the total number exported waa In round numbers 881^ 000 doxen. worth $58,000; In 1899. 8.694.000 dozen, worth $641,000. In 1890 this country Imported 15,000,000 doxen. which were valued at $2,000.m and In 1899 only 825,000 doten.

tilled at.$21,000.

Taking Into account the fire years up to and Including 189*, 61 percent of tbe exported eggs were sent to

ansis and 11

Dazing the

Cuba. 20 percent t

> period 96 perce: rted cam# from Ci China and the r

ad*** ?* 4

These statistics Of tbe egg trade are of interest, since they show the great growth of the poultry Industry, and Indicate what It may become In the future. Bomp of the developments may bo ftirly attributed to the work of the government ahd the agricultural experiment stations. For many re a contldereble number of the

dons, especially those In Al Ifomla. Indiana. Kentucky. Inna, Maine. Massachusetts. Ml New York. North Carolina,

.'Uhl

years a contldereble i

stations, especially those In Alabama,

tt

kota, Oklahoma. Oregon.’ Rhodo Island, " ‘ Carolina. Utah and West Vlr-

upon K for

glnla, have been «

Is of feeding . the comparatl

poultry, the comparative value of different breeds, the possibility of In-

t production by j

' b select it probl

partment of agriculture has done much to encourage the poultry Industry by collecting and distributing Information and In other ways. Poultry raising Is often carried on In conjunction with general farming

such

may bo i lines.

When It is followed as

an independent enterprise Its potslblll ties arc also great There Is alwaj a market for poullry and eggs ft food, while the raising of fancy stock for breeding purposes Is frequently

worth ^consideration.

Judged by available statistics, eggr 1 favorably with the more

I foods, and It Is shown

variety to t * light, c*

food especially suitable for breakfast or any other light meal, an Important Item for those of sedentary habits.. Many families of moderate mean*

make a practice of buying fresh for but one meal a day. i. cring for breakfast eUher.b

left-over meats, etc.. >r supper bread and

.. dlnnci

t, oodflsh or I for lunch c

cake and fresh fruit

The statement so frequently mode by housekeepers that eggs at 25 cents per doxen are cheaper than meat la true In one sense-—no't, of course, with reference to the total amount of nutrient* obtained for the money expended. but because a smaller amount of money is needed to furnish the meal: that U to say. whereas at least one and one-quarter pounds of beefsteak, coating 25 cents, at 20 cents per pound, would be necessary to serve five adults. In many families five eggs, costing 10 cents, at 25 cents per dozen, would serve the same number and probably satisfy them equally well. If the appetites of the family are such as to deman£ two eggs per person, doubling the cost, tbe cost Is still 20 percent less than that of the.nteak. Many persons eat more than two eggs at a meal, but the average number per person. It Is belU not generally exceed two in niea. and a hotel chef Is authority tor the statement that at least one-half the orders he receives are for one egg. Frequently when omelets,

About seven years! ago Mr. Withee was presented with two hounds and wishing to try their .training and their he took them/out to do k-iktle

banting.

* 1 Withfe let the

while h<was get-, qxpectmg them

dogs out :

ting i

to be back in a short breakfast. was over the dogs had returned, so taking his gun Mr. thee started out In the direction \ had fdne. After traveling obou mile op faint barking- of dogs a be heard aud it was then plain the doga had not returned. They

BCfcnted game urn' The sound of the up the side of a m came In sight of around the upturn! Mr. Withee crepi within about 15 1 was near by and t Jlboa could be u ^rcota. Taking goo 44 calibre end .v-y,

3i far an he a ding

M.

until

i the 1 his After l thi : him

£

ling

end ..

minutes 1

cave, and what he a shock'Vrom wfcl covered. Two tea

more were so stunned that a few quick pastes with a knife settled them. For the feur bean Mr.- Withee received $20 bounty, $27.50 fox their hides and $42 for the bear oil, yaking $80.50 for/pne day's hunt—Maine Woods. .

Astlqsltr arth* Mom.

The rose dates back 4.000,000 years to the tertiary period. It belong* to a useful as well os ornaments!'finally, as maty of oar beat fruits are developed from Jt or rather from, diver-

From a creewlag ; after the lapse o:

G. F. GXJIBORT Sanitary Engineer I HOT WATER QA*‘InD V CO L M•!NAT?QN FIXTURES | STEAM HEATING E£»tlmate» Cheerfully FurnlehedHKDUlUg’MCOIIMI 105 Jactson Street, CAPt MIT, IU DFjy GOODS rrd’notions Also a complete stock of heavy and light weight UNDERWEAR ftxrDIX WRAPPERS A Specialty. We charge nothing for showing good.. Therefore, we tru.t yon will rslTsnrl examine our stock before going ebewhere. OUB MOTTO Is TO PLEASE MRS. M. A. CLARE o052 Brondwny anti Turnpllce, CA-BE MAY N. J.

Geo. C. Edmunds

Groceries, Meats and Provisions.

41 Broadway, W^st Capo May.

MPT DELIVERY.

CHOICE GOODS ONLY

E. BENSTEAD, Choice goods handled onlyi Strictly pure canned goods etc. Goods delivered to any part of the city.

Cor. BROADWAY oi

I MYRTLE AVE-,

WEST CAPE MAY. N. J

J. D. CR^IG, REPAIRER OF jewing Jftachines & @rgans 420 Washington Street.

J. R. WILSON & SON, STOfES DP flOOSE FO VBIMC MIS Mattings, Oil Cloths and Linoleums. Oo». ‘WjiaacrsroTOsr alsts I3msa.~~cr»

If You Want to Make a Present Buy some of our Diamonds, Jewelry, and Seasonable Novelties. WE HIVE JUST WHIT IS WMTE9 FOR 1 WIFE. I BRIDE OR FRIEND In addition to our excellent assortment of luxuries, we have many of the necessities in Watches, Clocks, Eye Glasses, and, indeed, everything that can be found in a modern Jewelry Store IN OUR FACTORY ALL KINDS OF - - - REPAIRING IS DONE - - - Diamond Cutting and Setting a Specialty JOSEPH K. HAND, 311 Washington St.

CHARLES T. CAMPBELL,

WkoUule and Retail Dcslcr In

Milk, Cream, Butter & Eggs

SOLE AGENT FOR THE

Thatcher Mig. Co.'s Creamery S applies.

CAFE MAY CITY. N. J.

DECATUR STNCCT

ffl. (s. Bengke^ip § Sons, - - ^lumlers - - ©as and ^(eam ?i{teps. smidva!&v tokis a apstsaM,?? Estimates Furnished. Al© WA.SHIKOTON S*. Ca.pb May. N.'J. THE GAPE MAY HERALD Is » Clean Family Local Paper, Published for the betterment and advancement of Cape May l . _ Issued every Saturday Morning / — JLT— 50S Washington Street StTBSCRIP^IOH PRICE $1.00 PER TEAR. The Herald

^JobOfficeJ# Is oqupped with New and Modem Type^ v Ideas thoroughly up-to-date and practically handled. Can tum-ou\fint-clRss Work at short notice, and at reasonable prioee. All kinda\f COMMERCIAL PRINTING^ Book and ©abulaj^ Q5o^. ’ Satisfaction Guaranteed /