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IPEF TEA DAHKIS
HAIH TO ANY SHADE
Don't stay Gray! Here's an
Old-time Recipe that Any
body Can Apply.
The use of Sage and Sulphar for t
storing faded, gray hair to its naturml
color dates back to grandmother's
time. She used it to keep her hair
beautifully dark, glossy and attractive.
Whenever her hair took on that'dull,
faded or streaked appearance, this
simple mixture was appiled with won
But brewing at home is mussy and
out-of-date. Nowadays, by asking at
any drug store for a 50 cent bottle of
'Wyeth's Sage wud Sulphur Com
pound," you will get this famous old
preparation, improved by the addition
of other ingredients. which can be de
pende(l upon to restore natural color
sand beauty to tie hair.
A well-known downtown druggist
says it darkens the hair so naturally
and evenly that nobody can tell it has
een upplied. You simply dampen a
sponge or soft brush with it and draw
this through your hair, taking one
strand at a time. By morning the gray
&air disappears. and after another ap
plication or two, it becomes beautifully
dark and glossy.
Wyeth's Sage and Sulphur Com
pound is a delightful toilet requisite
for those who desire a more youthful
appearance. It is not intended for the
sure. mitigation or prevention of dis
l lint be Isurpriq * 1 call you
lip at your ofleo, md an"'
"I won't, if t s to. af d
RMARKABI.iA 1.2WTR FROM A WELL
KNOWN WItilN 2TON DRUGRST..
3M refereneC 1Ito Eitr F1A bepk %' e grea t refted
1r cAille and fever aad A. mlzarial disa ees.
*withIn the lamt- ,n itdis I hare sld, S.X
brr ;cf Ei xr Babt6.o.rat -Chiusand
FeIe. Our cu4IM~ne4 sneak very well of It,
* . U~~et.-' KTain *n r dM.. N *. Wa.ingrwn. D C."
- E ~llizir Ra bek 3%0 &aa ,tmi. or by
1ar.~ee Ns1. rePai-4. t-v% KXKsewsi a 0.,
V a&-a~ t, '.
A Bad Sar-e.
-VL: AI 're K.' M. hss:Mc
A~~~~~~ ''Cvest .ls fa ~k
ed i i t'. yo ge u ,.i play
' Mis.sy. he C~ o. eiin
b.i e d't- ga: ste ie --tp't
'V's: tr' O hat *~ -~c ~
01dtni'..sflre~-'. Shw honey DeV
Yist.:n' A:t' I: ske':c-. Theaph'dlus S-o
had~ da he .:: .:.i p~ayi~ right
'- on NA~ .Pr-ame Dogs,.
tp:VcWi's t n
on Her- Gues rt wo~m
FM.u- cy~a .' ce~ when
t: ....: m. o 4:::u ayn
S~ he re
-, rewa the
-' up from~ a
~ ~r'~ ' Ito a ime
- anto help the
-- A ei y to Postuta
Mm ae tn two tor'as:
PN4tume Cereal-t .twsal tonn
41wtnt Me gegegogew..
04Ne ggyog %t *.
A an~sit ad aSP*r94aba
The world Ist lk IkIn)-en 'at
?ivftsas bak lo eveinn1 , t hlil ti lt
of h-la own -ac . n t ilt It I%
turn wll 'look ftbt'ry u ria . Iun h
at It arnd with it and it 1i % a.y
A FEW DELCIbOUS *ALAtM
A slice of fresh tomAtti hi k ,risp
white lettnee leaf with a ap-nful of
kled with hopped
chives will malke'
a most dtainty andi
mixed with one
FA N 'third the quanftty
of pecan m eat(s1
and dressed with mayonnaiso, oervotd
on head lettuce is another delicious
Cabbage Salad.-Chop enough enh
bage to make two cupfuls. add chopped
peanuts enough to flavor it well. t wo
tablespoonfuls of scraped onion find
French dressing highly seasonedwt
salt and red pepper. A little red pep
per cut in fine strIps may be used asi
a garnish to this nice salad.
Potato Salad.-Mix cold boiled pota
toes. cut in cubes with crisp cucum
ber, also- cut in cubes. sprinkled with
chopped onion, pour over mayonnelse
and garnish with minced parsley.
Apple-Cheese Salad.-Pare apples
and cut in small balls with a Flrench
vegetable cutter, marinate in French
dressing and chill. Mash a cream
cheese, season with a teaspoonful each
of worcestershire sauce and chopped
red pepper. Shape into balls the same
size the apple and heap a few of each
on crisp lettuce. Serve with French
Meat Salad.-Cut chicken, beef or
veal into fine pieces, removing all fat
and gristle. To each two cupfuls of
meat add a cupful of chopped celery
and one small onion, flnely minced.
Just before serving add enough boiled
dressing, highly seasoned. to make it
Cabbage Salad.-Chop a small cab
. he~ad very fine, with an onion, fry
U".d b7-rwn a slice of salt pork cut In
fIe :' . our over the cabbage the
hot fa. and browned cubes. stir and
season we". with salt and red pepper.
then ad-i enough boiling-hot vinegar
to s n well and serve hot. This
is a salad which may take the place of
a vegetable at dinner.
'ello or gelatire used with cut fruit
and served with a French dressing.
makes anotber nice salad. serve on
Sws ~ in !!fe depends on staying
Swer t!e reson fOr fallure in most
aee :s !.-3 caf pecrsev-erance. Men
If : t sn't for the captimist the pes
*- 3 wei:'t,': k" 'w !cw haippy- hce
OTHER GOOD RECIPES.
Celery is so infreqjuently served ex
cept freash or in salatds thait few people
know how good it is
cooked outside of soups.
As an escaloped dish it
is most tasty. Arrange it
in layers with buttered
erunmbs and top the last
layer with tomatoes, sea
son well and bake.
. Anothe'r- unusual dish
is corn wvith canuned p1
muentos. Put the corn in
the uaking dish with layers of the
chopped liimentos between, with
bread crumbs and seasoning, cover
wuhi nuim ansud hake as usual.
Add stuffed chopped olives to the
inacaroni and cheese dish sonme time if
youc want a savory change fromn the
A* little grated ginseng ronot added
to the chicken dish, no matter how
served. stewed, fried. fricasseed, is a
new tlavor for America but one which
you are sure to like.
Soiled Cabbage-lhrown a chopped
onion in two tablespoonfula of butter,
add a quart of cabbage, finely shred
dod, cover and cook ten minutes, then
add a quart of hoiling wvater, salt and
pepper, and cook uncovered until ten
der Sprinkle with a little sifted flour.
add two tablespoonfuls of vinegar and
Liver Dumnpings.-Take a pound of
9lver anid r.un it two times through
tha chopper, add t wo onion-s and tour
stalka of celery, all finely cut, two
eggs, two tablespoonfuls of butter and
the crumbs from fourteen cracicara
rolled. Add enough flour to make the
mixture stiff enough to roll into balla
the asoa of a walnut and serve after
cookilng ten minutes in any kind of
soup stock. Serve with the soup.
Orange Ple-Orate the rind of an
or-an~g, add a tablespoonfu of flour to
a eupful of sugar, mix well, add salt,
a cupful of water and a tableapoonful
They wanted Him,
A newspaper man ran across the
arter the othier day to a detry lante,
lie was~ ir a buv y. lie Ieaned aglttns
the marb~le couster and ordered S
1ambI stew. A man who had been t
all aitgte awayer agatast hle .eerA
times and hisa hret abhaed w44hi
and onions. "OpewIe One et4~Wt
the bioy me~ gt 10t
T)",h Nnec sIIAI eq i st's , 11, t 1
fooll N\, aprpitmelj
1 d p r t ani I ni t
w itI the b 1 It Ii n t
w'hat he would 111,'
ont. for the vnri'is' !Imr
pr'ise. 'will hrll, to ti,- o
Tho- tra,% oi whieh the
food IF tiorvoil 4shnh! hei
onverotd with n apotloiss mipk In. foldt.
to cover a good-sind trai Th Pmult
oust.. orottlosil dihshoutld 'he- pinned
()n J(itfnel rv r t It , sit , n riorderly
mannIr All ht frits 1 )01ho111! he
served ht 1I1 (10r1 fAod1j 'nlc nt,
l'"or is FtvAr paitieti. frit, *ut it.
Cold water maknA mAI rf:r'oshing
drinks. Sr'rvv in smail glassrthm
than in too large cuantities.. This ti
a rule which should he oboirved in
all serving to sick people..
Oatmeal Gruel.-Take two-thirds ot
a cupful of oatmeal, add three pints
Df boiling water and a teaspoonful of
salt: cook for two and a halt hours
n a double boiler. Remove from the
5ire and strain. When using for a
ratient, use half a cupful of the gruel
aith a half cupful of thin cream, two
ablespoonfuls of boiling water and
sugar to taste. A grating of nutmeg
)r cinnamon may be added in some
:ases. Other gruels may be prepared
in the same manner, using barley,
-ornmeal. rice or farina.
Chicken Custard.-Take a cupful
and a half of crumbs from the center
of a loaf, add to them two tablespoon
fuls of finely chopped chicken breast.
Beat the yolks of two eggs until well
mixed, add to them a dash of celery
salt, a pinch of salt and a cupful of
milk. Mix all well and pour into a
custard cup set in L.ot water and bake
until the custard is set. Serve hot.
Simple custards are both wholesome
and dainty to serve to an invalid.
PlIoat-isiand, with small cubes of Jelly
mn the egg white, makes a most at
ractive dish which will be especially
leasing to children. The sight must
e appealed to in the sick. so a study
f pretty combinations pleasing to the
ye is wvorth while.
There are three kinds of peo~ple in
the wo'rld. the Wills. the Won'ts and
the Can'ts. The first acc"omplitsh ev.
erything. the secon~d oppo'se every
thing atnd the third fail in everything.
MORE GOOD THINGS.
(orunmeal is a vatluable food, being
-teh in fats andiit minerals.
Br ea d.-i~x to
gether a cuptul
atnd an eighth of
corunmeal and a
half cupful of
. . bread flour, a ta
blespoonful of su
gar, three tea
sp~tonfuiS of baking powder, a touth
of a tenapoonful of salt; mix well,
iithen add a cupful and a halt each of
Sweet milk and a beateun egg. Add
two tablospoonfule of drippings into a
hot frying pan and pouir in the mix.
ture. flake in a mioderate oven 30o
minutes. Serve with jolly.
Cornmeal Crisps.,-Mix together two
cuipfula of cornmeoal, two teaspwonfuls
of salt; boat in gradually two cupfuls
of boiling water, add two tablespoon,
fula of buttter and spread an inch thick
in a large~ dripping pan. Ilake uti
crisp. about fifteeni minutes, (ut toi
squarea and servo as crackr.
Savory Mush,-$uir into a quart of
muaih a teaspoonfuli of sage or of pou1
try dressing. When ready to try rut
in slices and dip in flour, fry in a lit,
tie hot bacon fat and aerve with fried
bacon at breakfast,
Popoorn Salls,--BolI a ,uptul of
corn airup with a tab liponful of vIn
tar until It hardens in water, Pour
over the corn while hot and butter the
handa well before forming the bal.,
' D aninals and insacte feally
"'I havns a langua~ge, so te Squeakf'
the m~on roeaonNt,
it whir "
Maeheraen O..; PieW4 Rsh
eta, opeated by J40149a, at b
m ~ ~ ~ % 0 Wm iea ?~t A d4 a
_ W\ 11 iWNI.1 Oh
Iwh l 4 ha &05 WA *Wu
0 fn o 4 l th , l d40ih ikh' VtA
"Vs ihteitlik IbUt&'r?' 'N 'that A
h'hiit Ib ' h, M41a illl)s
it M wi, <4t01h4eta ' MA toM
of~ huj~gf'5j(l ishft tant)A la tGtober
n -rtn tkit '4 'ishet andt the
tssmnnho~r of pstent ijtrera5d to 17,
Morl' r'stt#' wie.+*Ar omtm tile to
I11(l. (4ut hrsP hht, h:st*Asting In more
FINtraln,. nthI'l i A slswr , 191'N. after a
4,' 4kr' r. 1, farrhts wore send
IIP In th ertAr i-ari \%! cowa The
Rta amnrmt of bitt-erat dolivered to
et o he rOam thmAt mouth was 14,815
POUns. Por it the, farmers received
an average of approximately
The significant feature of this cream
ery's success, however, Is not the
amount of money that it brought in,
but the fact that it opened up an ab
solutely new source of income to the
community. Before its establishment
dairying was unthought of. If there
was a surplus of milk on a farm it was
usually disposed of as butter at the
nearest store in return for a little
sugar or tea. The ordinary run of
farm butter, however, was so little
thought of that even when taken in
trade it brought only about half of
what the creamery could afford to pay
for the butterfat. In consequence qo
one regarded milk as a reliable source
of income. That it could be actually
made to bring in cash each month was
a revelation. So new to the people
was the idea, indeed, that the checks
from the creamery were frequently
stored away instead of -being cashed,
and the managers had to -go over the
routes and explain the necessity for
turning themi in.
W~hen the creamery opened, the
proper equipment for dairying was
practically unknown. The people had
to be instructed in the use of the sep
arator and in practically every detail
connected with the handling of cream.
F'urthermore, the available cows were
all native scrubs which received little
attention and gave in return little
milk. All this has been changed very
materially already and is being
changed still more. Of the 44 dairy
houses built in South Carolina during
the fiscal year eniding ,June 30, 1915,
40 were built by patrons of the cream
ery. On one of the cream routes the
farmers united in the co-operative pur
chase of a good bull and on five others
live stock associations have been
formed for general improvement, The
number of cows is also being in
creased, one man distributing a car
load among lia neighbors. Another
farmer is described in a letter as "trad
ing bales of cotton for cowa."
The importation of good bulla, both
,for beef and dairy herds, is of spa.
cial signifleance, since this was prae-.
Uicaily out of the question in the
tick days, becauae of the dlangm'r of
death from~ Texas fever. ia conse
quence. the grading up of the herds
was impossible, and there was too
little -.noney in the feeding of ticky
scrubs to make it an attractivoe under.
taking. This was also true of dairy.
tng withi the same kind of stock, for
the mtilik product ion, poor at hoast, was
reduced by* t he ticks in canoa~ of heavy
infestation by as nie AS 41) per cet
On the other hand, the oatilitioa of
profit in gradinig up herds aire
great, The biiatory of a large planta,
tion ini Tennsses i a i ano of
The pliace was an old cotton pilanta.
tion whtih was ao run down that. much
of it had been abianded altogotther
andt was overrun with sedge grane and
ebriers when thei owe determinedt to
niake, It into A stock farmi, At that
time Tennessee was not yet troa feom
tk. that ho had to din hits own
dipnIn the tNnran of a year ha
I n'eeated in got tin ridt of the a*Otlgo,
and tiurolrrd iShorthorni bunl weuo
than, hrughi in' Thoan werte naed
with ths nastti1 oWs, whilel 'rngeid In
vlie frw it to *1td a 'hiAud and~
e~iv Whchnul i, ad WAghi., l
pennti i A luuuuv*h hiu1 1'mi
Thi t~iitIi i 0 Abin~ molh~nt nIt
htfrI4R *k#0W aehtpn aw h g gi
We 1 iature In Mississippi.
Wi'vhl hull, ThE smiall farinor with
OW M, twi t'owi Milus, however, Just
;A* Itoint i pinllorotion by brooding
hm hi n pirrtuiiil instead of a scrub,
mdl the iniiB lit tivtn nore important
hun, im r thin romason the depart.
Vont a nwtv tincouraging the forma.
tio of 1ivo itoik asociations and bull
0th In which a number of farmere
lie ite purchano of a bull. The
viut iy iin11n a mid special demonstra
oitw nre ulo urging upon farmers in
ithe nriitatn rcmittly treed from the
toilk Ohm following plan for getting a
stunt in the live stock industry:
E, tiet lkermuda grass started on all
paitiiurei. iuprovo the pastures further
hy niowing some lespedeza and bur
vlover on the uplands and some aluike
elover or white clover on the bottom
2. (row more hay and other forage
on which to winter the stock; or erect
a milo if you have as many as 10 dairy
cattle or .10 beef cattle.
3. Bring in good bulls to use for
grading up the native cattle. Do not
try to raise purebreds to begin with.
4. If not able to buy a bull for indi
vidual use, form a bull club.
6. Form a community club or county
live stock association so that members
may exchange bulls every two years
and thus obtain the maximum service
from a bull without breeding him to
his own offspring.
6. Heifers of the beef breeds should
not drop calves until they are thirty
7. Breed all beef cows so as to calve
during February. March and April.
8. Breed all dairy cows so as to
calve In the fall.
9. Wean the beef calves iD the fall.
Give them plenty of good. bright hy,
silage if available, and about one po-ind
of cottonseed meal per day for Lhe first
month. After that they can be win
tered on the roughage produced on the
place and a little concentrate.
' 10. The breeding stock in the beef
herd may be given the run of the stalk
fields until the middle of winter and
then fed on roughage. As the cows
will be carrying calves, they should
be kept in a thrifty condition.
11. If possible, dip all of the stock
each spring and fall to keep them
free of lice and to put their skin in
12. Never keep a grade bull for a
sire if a purebred one can be secured.
BARLEY VS. CORN FOR SWINE
Former is Highly Valued as Hog Feed
in Denmark and Germany--Give
Brood Sows Tankage.
Experiments indicate that it takes
about 110 pounds of barley to equal In
feeding value 100 pounds of cornmeal.
In Denmark and Germany barley is
very extensively used as a hog feed,
and is highly valued. It is looked on
in Europe in much th same light as
we look on corn here. Middlings, oil
meal or tankage should be fed In con
nection with it to balance the ration.
With food prices, as our correspond
ent mentions, we suggest' that the
brood sews be given about one-fourth
of a pound of tanikage daily in connec
tion with enough barley to keep 1thm
gaining at the rate of about half a
pound per head daily.
The spring pigs which are being
fattened should be fed from one-fourth
to ona-third of a pound of tankage
per head daily, in connection with
enouiga barley to keep them gaining,
MINERALS NEEDED BY SWINE
Mhtture of Charcoal, Hardwood Ashes,
Salt, Lime, Sulphur and Cop
peras Is Recommended.
Illega require continually milneral
siupplomonita to their foed. 'These have
beoin tuernished in seome of the South
"e states by~. allowinig themu free an.
en the following miixtire
Alix~,~',e~ tiona..h....th..timelt and
eudlhur, amit theni mix with the char
ieOaI anid ashea, lDisantvo the cnpperas
in two parts of hot wateta and *prin
kla ner the whno mass, mixin~g it
th nhly, Koep meul nt this mil,
turI'n in a tax betore thn bngs at att
Avoid Undealtable Quatti..
Whiln heening fom' aso and) uri
farinit of tarmt horses, donit ag
liarsiment of the 6lros ahti dama, tja
thestrahl in alit t hibst tepera
e'lt fa llmeh to be avotded as the.,
of iman~ratte Slnd iii *hape
. Att Seni tot Vs als
Its V###taisa Ii a k m
bad chee? Stoa ch
altive? A little .eug -
strength? Tire tV
Ofter effects of this ad
. Yes, they are datatrhaL
!G is a catarrhal disease
ou can nevet be wel as Ion
a& catarrh remains in your Byes
term, weakening your whole
body with stagnant4blood and
It's the one tonic for the after
effects of grip, becaUse it' is a
catarrhal treatment of proved
excellence. Take it to clear
away all the effects of grip, to
tone the digestion, clear up the
nflammed membranes, regulate the
els, and set you on the highway
to complete recovery.
Perha a one or more of your
friends ave found it valuable.
*ae and have tod us of.,t. Marty
thousands more have been helped
at critical times by this reliable
IPredes aim. ta~lgfnfr ear auyi...
Sustaining His Credit.
Knicker-Does Subbubs- pay his
Docker-Yes, he returns the snow
shovel in spring and, borrows the lawn
'Druggist Gives Highest Praise
to Kidney Medicine
For the past fifteen years I have been
selling Dr. Kilmer's Swamp-Root - -an.d
my customers are always satisfied with
the results obtained from its use and they
speak in the highest terms regarding
Swamp-Root. I have used it in my own
family and the results were the most fav
orable. I believe it is a fine medicine for
kidney, liver and bladder diseases and I
always recommend it for such troubles.
Very truly yours,
CHAS. BRUTON, Druggist,
Jan. 5th, 1916. Dover, Tenn.
Dr. Kilmer t Co.
Prove What Swanip-Root Will Do For You
Send ten cents to Dr. Kilmer & Co.,
Binghamton, N. Y., for a sample size bot
tie. It will convince anyone. You will
also receive a booklet of valuable infor
mation, telling about the kidneys and blad
der. When writing; 1 su're and mention
this paper. Regular fifty-cent and one,
dollar size bottles for sale at all drug
A man may be a googi story teller,
but his wife seldom swallows his
The Quality Food-the
tastiest, most 'healthful
and most economical
food that can grace youkt
At All Good
Save the signature of
Paul F. Skinner
on each package and obtain a
set of Oneida Community
Par Plate Silverware free.
I Write us for Atall particulars
no obligation-and we will
send you also a beautiful 36
page book of reCipes-all free.
SKINNER MFG. p.
rae Levrest Macaront Factory in Ameriea
hanlers of r, BIo
the South. What haveU
you to ab Ipt The high
Ianteed with qulek returs Gleu a rI~1
Referene lst N~ational Bank. Richmond. Va.
WOONORMB CO., Comils Mvobauis18
Dept, g,'tlotlnond. Ye.
po tl*orY ay s