.Tit costs more to live than lt did
years ago." said the man who com
plains. "Yes," answered the man
who ..njoys modern conveniences, "but
itt worth more."
THOUGHT FOR THE INVALID.
Invalid cooking is a most impor
tant and interesting subject, and one
which '.emands a
knowledge o? die
tetics as well as
taste, tact and pa
First and fore
most in dealing
.-ith an invalid we
m u > . remember
that he is out of balance mentally as
tren as physically. In the days of
convalescence, when ife is beginning
.o be worth while, the small things
.of every day will interest anC little
things will irritate, which would never
be noticed in health.
It lr not necessary lo mention that
the tray should br . nmaculate in
'Its appointments, nc matter how sim
ple, as are all other things about an
invalid. WLei.. laundry needs to
be considered, .here are any number
a pretty paper napkins hich can be
bought in . !erent designs and col
ors For x child the bright, colors
will oe interesting and a variety will
be r source ox entertainment. In
case of infectious diseases paper nap
kins are quit a necessity. The small
paper cases, too, may be used for a
'tiny custard or bit of dessert.
A flower or two on the tray will be
anost welcome. The tiny vases which
bold a small bunch of violets or a
cingle rose are well adapted for use
on * tray.
Set the tray as carefully as a place
is laid at the table, and in the same
order. A small pot of steaming tea
which may be poured by the invalid
rfs an item to be remembered.
Never ask a patient what he would
lite to eat or drink. Let his food be
a surprise, as it will taste better.
Do not watch every mouthful he
eats, for some people do not enjoy
i tho sensation. Do not serve fried
Hoods to a sick person, nor food in
any large quantity. It is much bet
?ter for them to want more than be
j surfeited at the sight of too much,
?Twice baked bread should be served
with the broths and neef juices.
Sponge cake is the only desirable
kind to serve.
Sjj Cocoa is better than chocolate, un
less the patient needs the fat, and is
LaMe to take care of it
" " . nothing stings
rWed liver out of its monotony
Of richness like a root of fennel,
Jlse with the parsley.
COCO THINGS FOR THE TABLE.
TOT a company cake the following
jiecipe is especially fine: Take the
whites of six eggs, the
yolks of five, one cupful
each of sugar and fiour.
three-fourths of a tea
spoonful of cream of tar
tar, the juice and rind
of a large orange. Beat
the whites very stiff and
add half of the sugar
beat the yolks and add
the other half, beat five
minutes, add the orange to the yolks
and when well mixed add to thc.
whites, then fold in the flour that ha?
been sifted with the cream of tartar
Bake slowly 40 minutes. If using r
gas oven, light the oven just as tnt
cake is put in.
Chocolate Caramel Caks.-Take two
?traces of chocolate, one cupful o;
sugar, one-half cupful of milk, a QU?r
ter of a cupful of butter, two cupfuls
of flour, two eggs, two teaspoonfuls o'
baking powder and one teaspoonful o.f
vanilla. Mix as usual and bake in lay
ers. For the filling cook together a
cupful and a half of sugar, half a cup
tal of sweet milk, a tablespoonful or
butter; cook until it hairs. Cool, adc
Date Torte. - A cupful each of
chopped dates, nuts and sugar, a table
spoonful of flour, and a teaspoonful of
baking powder with two well-beater,
eggs. Bake and serve with whippet:
Almond Tartlets.-Line patty tins
-erith rich paste. Planch and chop a
third of a pound of almonds, add two
tablespoonfuls of rolled cracker
crumbs, sifted, three eggs, beaten, a
third of a cupful of sugar, two cupfuls
at milk, salt and vanilla to taste. Fill
the shells and bake.
Date Bars.-Take a cupful of dates
chopped fine, beat two eggs, separat
ing the yolks from the whites, add
three-fourths of J. cupful of sugar to
tbs ^olks, then add six level table
spoonfuls of flour, a teaspoonful of
baking powder with a fourth of a tea
spoonful of salt, add the chopped
dates and a cupful of walnut meats
chopped, then fold in the whites and
bake in a slow oven in a sheet. Cut
wbec cold in pieces the size of a wa
* By IZOLA FORRESTER. J
"And later on, after the nations have
decided to settle down and act de
cently among themselves, we'll tak6
you to Germany and Paris, Mildred,
and you can finish up there on your
harmony and whatever you may need.
Father says he won't stint you one
particle. You know how he is cnce
he takes hold of an idea. Hear me,
"Yes'm," answered Mildred passive
ly, regarding the lake shore drive and
gray iake waters beyond without in
terest. She was a tall, slender girl, j
who gave the impression of being over
grown, probably because she was
dressed too young even for eighteen.
She hated the future and the plunging
around in search of the best teachers.
"I suppose we ought to run down
home for a few days," went on Mrs.
Tankerville happily. "Your grand
mother'll expect us. You can get
back in time for your January course
Mildred said nothing. Her dark
blue eyes were gray with anger. No
body knew how she had always re
belled against being a genius.
Her father had owned the Sioux
Rapids City bank back home, and had
given up his active share in it just as
soon as the family was sure of Mil
dred's marvelous powers.
"I've worked hard all my life," he
had said comfortably, "and now
mother and I'll jog around the world
with the little girl and give her a
"But I don't want to go, father," Mil
dred had declared tearfully, even at
thirteen. "I don't want to study so
hard. I love home."
"Well, you can come back to it
some day, and there'll be the town
band to the depot to welcome you,
end the mayor with a speech of wel
come," he had laughed at her. "Kid
die, you don't know what it means to
reach middle life and find you've not
had a chance to make a single dream
come true. That was me. I wanted
to be a great musician. Well, we were
country folks, and a large family,
down in Kansas, and I went out to
work, herding cattle on my uncle's
ranch. Not much chance there for
musical study, was there, unless I
read the notes of the heavens by night,
and caught the music of the spheres.
Then I met your mother, and she was j
from Chicago. All she wanted me to
do was get rich Just as quick as I
could, and I did. She's satisfied, but
you came into the world with the love
of harmony in you. and, by the ever
lasting jimlny crickets, you're going j
to have all you can swallow of what
So for four vears Mildred was trot
ted around from city to city in the
new world and parts of the old. seek
ing the perfect teacher for her music,
e.nd always with the memory of the j
'ittle home town warm in her heart
and o<" one boy sweetheart there who
had asked for a 'eek of her hair and a |
post card now and then.
They had spent the last year In \
New York, and now nad stopped over i
?t Aunt Anna's in Chicago. After the i
drive. Mildred followed her mother up j
?he steps of the big. gray stone house.
Ther*' would be guests for dinner, and
she vould h?.ve to play. She set her
teeth and went into the shadowy hall, i
Her father was standing in the recep
tion room, talking and laughing with
somebody and the mere sound of that j
somebody's voice sent the blood rac
lng to her cheeks.
"You remember Hal, Mildred, of
course." her father said. "Little Hal j
Thurber-used to live in the old white
house back in the pines below the
' T remember." Mildred said, looking
Into Hal's eager eves. "T never for
get anything or anyone back home.'
Aunt Anna's face was radiant. She
was Mr. Tankervillo's sister, and to
her Mildred was never a possible
genius-just a dear lovable girl at the
mercy of h?r oarents' loving kindness.
She invited Hal to luncheon the next
day. and ordered him to take Mildred
out for a walk up the drive every
morning to pet the color in her cheeks.
Lunch time came and passed with
out the two returning. By five. Then
the early winter twilight fell, Mrs.
Tankerville was ready to 'phone tne
police, but her si<;t?r-in-law held her
hnck ulacidlv. It.was not until seven,
when dinner was served, that she
sprung rhe news at the dinner table,
beaming happilv on the others.
"Nov. ? suppose you'll blame me ter
ribly, but I couldn't help it. H9I asked
you the first, day he came, didn't he,
N'^d. fer .Mildred's hand in marriage,
and vou told him she was dedicated to
her music? So T think you deserve
everything. They wore married."
Airs. Tankerville cried softly into
her napkin. Her husband stared down
the table at his sister's happy face,
and his own cleared. He raised his
'God bless them Doth, anyway.'' he
said. "I guess i've been an old fool,
eh. motner? Stop your crying ana
help me fix up a olegram for tnem
that will make them nappy."
(Copyright. 1915. by McClure Newspaper
World's Largest Painting.
"Paradise." by Tintoretto, is th?
largest painting in the world. It is 84
feet wide and 33% feet high, lt is
now in the doge's palace, Venice
About three aundred species of tur
Ue and tortoises are known.
CABBAGE IN VARIED FORMS
Vegetable That ls Usually Considered
Somewhat P?ebeian Has Many
Cabbage has not a very good reputa
tion among some people, and it is a
stand-by winter vegetable of thousands
of others. Even for the fastidious
taste there are delicious ways of cook
ing cabbage, and in salad it can also
be used with appetizing results.
Chop a small head of cabbage, re
moving the heart. Put three table
spoonfuls of butter in a frying pan,
and two tablespoonful of flour, and
turn in the cabbage after the butter
and flour are well blended, then pour
on gradually a cupful of milk. Bring
to the boiling point and add two tea
spoonfuls of salt, a few dashes of pep
per, mix thoroughly and cover tightly
and cook forty minutes on the back of
the range. About five cupfuls of cab
bage are used for the other ingredi
ents. All vegetarians will relish this
toothsome dish. Its flavor is delicate
Baked Cabbage.-Soak cabbage one
hour in cold water, then boil ten min
utes after cutting in good sized pieces.
Place in a baking dish and cover with
one tablespoonful of butter, one of
flour and one cupful of milk. Salt and
pepper to taste. Cover with bread
crumbs and bake one hour.
Creamed Cabbage.-Soak a cabbage
for hali an hour in cold water, then
trim it and cut it In eighths, and drop
it into a saucepan of boiling salted
water. Add a clove and a whole onion
and cook until tender. Remove the
onion, drain the cabbage and chop it
fine. Fut in a saucepan with a table
spoonful of butter and slowly add
three tablespoonfuls of cream. Heat
thoroughly, season with pepper and
salt and serve.
USES FOR PARAFFIN PAPER
Cheap Article Which lt Will Be Found
Economical to Keep Supply
Paraffin paper costs only about five
cents or ten cents for a big roll, and I
try to keep some on hand always.
Besides being fine for lining almost
every kind of a mold from cake to ice
cream, it's also good to use inside a
dish in which fish, like salmon loaf or
some other souffle dish, is being
cooked. It's easy to remove-and, joy
of joys-as you throw away the par
affin paper you throw away the fish
aroma which makes the washing of
fish utensils so odious.
Then it's also good to use to wrap
around foods before placing them in
the ice box. Of course, I cover almost
all foods with the cover that comes
with the dish. But what can you U3e
to cover a roast that has been cooked?
I haven't a dish cover of any kind
that's large enough or shaped right
to do this. Answer, I wrap it in a
little paraffin paper dress. The paraf
fin doesn't absorb the juices as tissue
paper would, and it keeps away odors
of other foods. In fact, a little sheet
cf paraffin paner cnn be used to cover
any dish in the rDfrigsrator in lieu of
any other kind of cover, and it is a
sure protector against the dish ab
sorbing odors from neighboring foods.
Cut slice of salt pork into small lots,
with one onion minced fine; cook un
til a nice brown; add one quart of
boiling water, let simmer five minutes,
then add one nound round steak cut
into strips one-half-inch thick and two
inches long: bring this quickly to a
boil, then simmer until the meat Is
tender; add four or five pared and
sliced potatoes, season with salt and
pepper, add more boiling water and
when potatoes are tender add one and
one-half cupfuls of good rich milk or
ci .?am: split six or eight crackers, put
inte soup dish and pour chowder over
them, ?erving at once.
Ta Starch Fine Lingerie.
Many housewives experience great
difficulty in laundering fine lingerie,
such as dainty waists, jabots, collars
and so forth. The chief difficulty
seems to lie in giving them just the
proper degree of crispness. Rinsing
thora in a solution of borax gives the
right degree of stiffness and renders
them Just like new. Two heaping ta
blespoonfuls of borax to five quarts of
water is a good proportion. This is
a!ro excellent for thin dresses
trimmed with lace.
Corn With Cheese.
Cut cold boiled corn from the cob,
put in double boiler with milk enough
to cover. When hot add cheese to
suit your taste cut in thin bits, pep
per and salt. Keep hot till cheese
melts, but do not boil. Nice for sup
Wash one pound figs, cover with
i one pint cold water. Soak over night.
In the morning add two bay leaves
and cook one-half hour. Strain gen
! tty. Boil sirup down to one cupful and
pour over figs. Chill, serve with sweet
i cned whipped cream.
Warming Over Meat.
! Tb? best way to warm up a roast of
meal is to wrap it in thickly greased
I paper, and keep it covered while irs
the oven. By having it covered tlvi
I steam will prevent th? meat from be
coming hard and (Irv, and it will be
come heated through in lets time.
To each egg take one tablespoonful
of flour, a pinch of salt, a pinch 01
baking iv.wder and add enough milk
so it will pour or-.si ly into the pan.
Make about as thick as griddlecakes.
A GOOD FAMILY COUGH SYRUP.
Can be made by mixing Pine-Tar,
Acoriite, Sugar, Hyoscyamus, Sassa
fras, Peppermint, Ii)eeac, Rhubarb,
Mandrake, Capsicum, Muriate Am
monia, Honey and Glycerine. It is
pleasant, healing and soothing,
raises the phlegm, and gives almost
instant relief. For convenience of
those who prefer not to fuss, it is
supplied ready made in 25c. bottles
ander name of Dr. Pell's Pine-Tar-1
Honey. Can be had at your drug
gist. Insist on getting Dr. Bell's
Pine-Tar-Honey and SP? that the
formula is on the package. 3
SPRING ONION FOINTERS
Some Practical Suggestions About
How and When to Plant Seeds
and Sets for Best Onions.
Onions may be grown in spring from
seed or from sets. However, spring
planting of seed is not generally so
satisfactory and sets are recommend
ed for the man who neglected to plant
in fall and who wants early onions.
For best results with seed, plant
them in October, in order that the
plants may beccme established before
severe winter weather begins and that
the onions may -grow off rapidly in
spring and mature early in June.
Still, if seed are planted very early
in spring and conditions are favor
able, they will make good onions, al
though they will be smaller and later
than those from fall-sown seed.
Onions should be planted on very
sandy loam. After the land has been
thoroughly prepared by deep plowing j
and repeated harrowing, apply ferti- '
lizer and manure broadcast and har
row into the first three or four inches
of soil very thoroughly. Lay off rows j
fifteen inches apart, plant the seed in j
the drill, and cover the seed to a depth I
of one-half to three-fourths of an
inch. When the young seedlings ap
pear, cultivate frequently in order to
destroy weeds and maintain moisture.
Thin out the onions so as to leave
them standing three or four inches I
apart in the row.
To grow onions from sets, prepare
and fertilize the land as when plant-1
lng the seed and plant the sets Just as !
soon in spring as soil conditions will
permit. Plant them three to four ;
inches apart in rows fifteen inches I
White Pearl and Prizetaker are the
two most reliable varieties for this
Sets are more convenient for the
home-gardener, but for a commercial
onion planter, seed-planting is to be
preferred, because onions grown from
seed keep better than those grown
from sets and because seed cost less
C. C. NEWMAN,
Professor of Horticulture,
Clemson Agricultural Calla?'?.
Edgefield Druggist Pleases
Penn & Holstein reports custo
mers greatly pleased with th*
QUICK action of simple buckhorn
hark, glycerine, etc., as mixed in
Adler-i-ka. This simple remedy
drains the old foul matter from th"
bo wei s soT H OROUG H LY th a tO N E
SPOONFUL relieves almost ANY
CASE of constipation, sour or gas
sy stomach. It is so powerful thai
it is used successfully in appen
dicitis. Adler-i-ka never gripes
and the INSTANT action is sur
Times were a trifle hard and mon
ey a little scarce, relates The Sat
urday Evening Post. Evidently Un
cle Ephraim thought so. for he
came up to his supply merchant the
other day and said:
"Marse John, times is tighter)
than I is ever seen- 'em before. Po
you know, Marse John, I can't gel
no money at all? No, sir, I can't
get mithin'! I can't even get hold of
a nickel! Do you kno.v, Marse John,
hit actually looks like I'll have to
go to preachin' in order to make a
livin.' I done it once and I ain't too
good to do it again!"'
New Through Sleeping Car.
Between Aiken and New York,
Washington, Baltimore, Phil
adelphia, effective November
23, 1915 on the Augusta Spe
cial Via Southern Railway.
Lv Aiken 1:45 p m
Lv Trenton 2:25 pm
Ar Washing 7:U0 a m
Ar Baltimore 8:32 a m
Ar Philadelphia 10:5uam
Ar New York 12:57 p. m
Drawing Room, State Roora and
Open Section Steel Electric Lighted
Sleeping Cars'? Dining Car Service
For All Meals. For reservations
and information, applv to
J. A. TOWNSEND,
Ticket Agent, Edgefield, S. C.
Only One "BROMO QUININE"
To set the trenuine, call for full name, LAXA
TIVE BROMO QUININE. Look 1er signature of
E.W. GROVE. Cures a Cold in Ouc Day. Stops
cough aud headache, aud works off cold. 25c.
cures Old ?mz, Stn* ?temet?iaa Won't Cure
The worst ca?-er>. rio matter ci liowlor.ff standing
nre cured by tho wonderful, old reliable Dr
".'oner's Antiseptic Healing Oil. It relieve)
?.ailiand Heals.M inssnw.:. rfc.50c.$1.0
9t "imf$ Hew Dnewerj
ILLS THE GOUGH. CURES Tli? I?NC?.
Ford Cars Have
Stood the Test
The experience of scores of own
ers of the Ford Automobiles has
proven that there is nothing better
made for the Edgefield roads. Ford
cars will carry you safely over any
road that a buggy or any other ve
hicle can travel.
An All-the-Year-Around Car
They are light, yet substantially
built. They are cheap, yet the best
of material is used in their con
struction. Are you contemplating
purchasing a car? Let us show
you a Ford Run-About or Touring
Edgefield Auto Repair Shop
Next to Court House
ARRINGTON BROS. & CO.
Wholesale Grocers and Dealers in
Corn, Oats, Hay and all
Kinds of Seeds
Corner Cumming and Fenwick Streets
On Georgia R. R. Tracks
YOUR PATRONAGE SOLICITED
See our representative, C. E. May.
How to Grow Bigger Crops
of Superb Fruit-FREE
YOU need this practical, expert information. Whether
you own or intend to plant a few trees or a thousand, it is infor
mation that will save you time, labor and money. Get it ! Simply send us your
name and address on the coupon-or on a postal, if you prefer.
We will gladly mail you a free copy
of our New Catalog-an ll x 8 in. bcok
that is simply packed with hints that
will enable you to secure bumper crops
of finest fruit-and sell them at top
market prices. The whole book is filled
with facts that will interest and instruct
you-facts about hov/ fruit-growers
everywhere are trettingr prodizious
crops and large cash profits from crops
of younsr, thrifty, genuine Stark Bro's
trees-facts that emphasize the truth
of the axiom "Stark Trees Bear Fruit."
Beautiful life-size, natural-color photos
of leading fruits all through the book.
Send for your copy today to
Stark Bro's Nurseries at Louisiana, Mo.
Read it and learn about the new fruit
tree triumph of Stark Bro's lone Cen
tury of Success -thc "Double-Lite,r
Grimes Golden-the tree development
that resists "collar rot." Get the New
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Early Elberta, and all the latest
peaches, Stark Bro's-grown, J. H. Hale
Peaches, also Lincoln Fear, Stark
Montmorency Cherry. Mammoth Gold
Pium and ali the other famous Stark
Bro's fruits,berries and ornamentals.
M Louisiana Mo;
Get Our New Catalog w Slark
FRFF ll x 8 ir.ches-filxd f Bro'?
,S?,VCLt0 _f Dept A
cover with beautiful pho- Af. .. ,,
to-raphs. Mail the ^Louu:ona,Mo.
coupon or a pcstr.l, $cn? mc st onPCi
be.irintrvourname ^'postpaid, your New
and address. AV Cttriug, tcllinsr just
^ hov.-lriiit-ttrowi-rs are
Stark Bro's j_P rr.^-\n? record-breaking
I expect to plant.trees
DR J. S. BYRD,
OFFICE OVER POSTOFFICE
Residence 'Phone J7-R. Office 3.
A. H. Corley,
Appointments at Trenton
How To Give Quinine To Children.
FEBRILINE is the trade-mark name given to an
improved Quinine. It is a Tasteless Syrup, pleas
ant to take and does not disturb the stomach.
Children take it and never know it is Quinine.
Also especially adapted to adults who cannot
take ordinary Quinine. Does not nauseate nor
cause nervousness nor ringing in the head. Try
it the next time you need Quinine for any pur
pose. Ask for 2 ounce original package. The
Vame FEDRILINE is blown in bottle. 25 "-enU.
Whenever You Need a General Tonic
The Old Standard Grove's Tasteless
chill Tonic is equally valuable as a
General Tonic because it contains the
well known tonic propertiesof QUININE
and IRON. It acts on the Liver, Drives
out Malaria, Enriches the Blood and
j Builds up the Whole System. 50 cents.
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