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TWENTY THIRD YEAK. Yearly Subscription $1.00. VA-KEENEY, KAN.. SATURDAY, JULY 27. 1901. H.S.GIVLER.Prop. NUMBER 21. TALMAGE'S SERMON. FINANCIAL PANICS THE SUB JECT LAST SUNDAY. "from the CertDtMnth Chapter or Jere miah. Ver. 11 1 he Ksfinemen t or Ule ftad Caneowsary Expenses of tfae Home end Family Lin Economically. Copyright. 1901. Louis Klopsch, N. T. "Washington, July 14. In this dis course Dr. Talmage shows the causes of great financial disturbances which take place every few years and ar raigns the people who live beyond their means; text, Jeremiah xvii, 11, "As the patridge sitteth on egga and hatcheth them not, so he that getteth riches, and not by right, shall leave them in the midst of his days and at his end shall be a fool." Allusion is here made to a well known fact in natural history. If a patridge or a quail or a robin brood the eggs of another species, the young will not stay with the one that happen ed to brood them, but at the first op portunity will assort with their own species. Those of us who have been brought up in the country have seen the dismay of the farmyard hen, hav ing brooded aquatic fowLs, when af ter awhile they tumble into their nat ural element, the water. So my text suggests that a man may gather under his wings the property of others, but It will after awhile escape. It will leave the man in a sorry predicament and make him feel very silly. Kxtravarence Cnses Rain. What has caused all the black days of financial disasters for the last 60 years? Some say it is the credit sys tem. Something back of that. Some say It is the spirit of gambling ever and anon becoming epidemic. Something back of that. Some say it is the sudden shrinkage in the value of securities, which even the most honest and intel ligent men could not have foreseen. Something back of that. I will give yon the primal cause of all these disturb ances. It is the extravagance of modern society which impels a man to spend more money than he can honestly make, and he goes into wild specula tion in order to got the means for "?h ordinate display, and sometimes the man is to blame and sometime his wife and oftener both. Five thousand dol lars income, $10,000, $20,000 income, is not enough for a man to keep up the style of living he" proposes, and there fore he steers his bark toward the maelstrom. Other men have suddenly snatched up $50,000 or $100,000. Why not he? The present income of the man not being large enough, he must move earth and hell to catch up with his neighbors. Others have a country seat; so must he. Others have an extrava gant caterer; so must he. Others have a palatial residence; so must he. Extravagance is the cause of all the defalcations of the last 60 years, and, if you will go through the history of all the great panics and the great financial disturbances, no sooner have you found the story than right back of it you will find the story of how many horses the man had, how many car riages the man had, how many resi dences in the country the man had, how many banquets the man gave al ways, and not one exception for the last 60 years, either directly or indi rectly extravagance the cause. Toe Refinements of llre. Now for the elegances and the re finements and the decorations of life. I cast my vote. While I am consider ing this subject a basket of flowers is handed In flowers paradisiacal In their beauty. .White calla with a green background of begonia. - A cluster of heliotropes nestling in some geranium. Sepal and perianth bearing on them the marks of God's finger. When I see that basket of flowers, they persuade me that God' loves beauty and adorn ment and decoration. God might have made the earth so as to supply ' the gross demands of sense, but left it without adornment or attraction. In stead of the variegated colors of the seasons the earth might have worn an unchanging dull brown. The . tree might have put forth its fruit without the prophecy of leaf or blossom. Nia gara might have come down in gradual descent without thunder and winged spray. Look out of your window any morn ing after there has been a dew and see whether God loves jewels. Put a crystal of snow under a microscope and see what God thinks of architecture. God commanded the priest of olden time to have his robe adorned with a wreath of gold and the hem of- his garment to he embroidered in pomegranates. The earth sleeps, and God blankets it with the brilliants of the night sky. The world wakes, and God washes it from the burnished laver of the sunrise. So I have not much patience with a man who talks as though decoration and adornment and the elegances of life are a sin when they are divinely recom mended. But there is a line to b drawn between adornment and decora tions that we can afford and those we cannot afford, and when a man crosses the line he becomes culpable. I cannot tell you what is extravagant for you You ,. cannot tell me - what is extravagant for me. What is right for a queen may be squandering for a duchess. What may be economical for you, a man with larger income, will be wicked waste for me, with smaller income. There is no iron rule on this subject." Every man before God and on his knees must judge what is extravagance, and when a man goes into expenditures beyond his means he is extravagant. Meetlnx One's Obligations. Of course sometimes men are flung of misfortunes and they cannot pay. I know men who are just as honest in having failed as other men are honest in succeeding. I suppose there Is hardly a man who has gone through life but there have been some times when he has been so hurt of misfortune he could not meet his obligations, but all that I put aside. There are a multi tude of people who buy that which they never intend to pay for, for which there is no reasonable expectation they will ever be able to pay. Now, if you have become oblivious of honesty and mean to defraud, why not save the merchant as much as you can? Why not go some day to his store and when nobody is looking just shoulder a ham or the spareib and in modest silence steal away? That would be less" crim inal, because in the other way you take not only the man's goods, but you ta&e the time of the merchant and the time of his accountant, and you take the time of the messenger who brought you the goods. Now, if you must steal, steal in a way to do as little damage to the trader as possible. John Randolph arose in the Ameri can senate when a question of national finance was being discussed, and, stretching himself to his full height, in a shrill voice he cried out, "Mr. Chairman, I have discovered the phil osopher's stone, which turns every thing into gold pay as you go!" So ciety has got to be reconstructed on this subject or the seasons of defalca tion will continue to repeat themselves. You have no right to ride in a carriage for which you are hopelessly in debt to the wheelwright who furnished the landau, and to the horse dealer who provided the blooded span, and to the harness maker who caprisoned the gay steeds, and to the liveryman who has provided the stabling, and to the driv er, who, with rosetted hat, sits on the coach box. Oh, I am so glad it is not the abso lute necessities of life which send peo ple out into dishonesties and fling them into - misfortunes. It is almost always the superfluities. God has promised us a house, but not a palace; raiment, but not chinchilla; food, but not can vasbaek duck. I am yet to see one of these great defalcations which is not connected in some way with extravagance. Extravagance accounts for the dis turbance of national finances. Aggre gations are made up of units, and when one-half of the people of this country owe the other half how can we expect financial prosperity? Again and again at the national election we have had a spasm of virtue, and we said, "Out with one administration and in with another and let us have a new deal of things and then we will get over our perturbation." I do not care who . is president or who is sec retary of the treasury or how much breadstuffs go out of the country or how much gold is imported until we learn to pay our debts and it becomes a general theory In this country that men must buy no more than they can pay for. Until that time comes there will be no permanent prosperity. Look at the pernicious extravagance. Take the one fact that New York every year pays $3,t00,000 for theatrical amusements. While once in a while a Henry Irving or an Edwin Booth or a Joseph Jefferson thrills a gEeat audi ence with tragedy, you know as well as I do that the vast majority of the theaters are as debased as debased they can be, as unclean as unclean they can be and as damnable as damnable they can be. Three million dollars, the vasfc majority of those dollars going in the wrong direction. : Barafal an. I Conocoasery Kipasaa. Over a hundred millions paid in this country for cigars and tobacco a year. About $2,000,000,000 paid for strong drink in one year In this country. With such extravagance, pernicious extravagance, can there be any perma nent prosperity? Business men. cool headed business men, is such a thing a possibility? These extravagances a so account, as I have already hinted, for the positive, crimes, the forgeries, the abscondingsof the officers of the banks. The store on the business street swamped by the residence on the fash ionable avenue. The father's, the hus band's craft capsised by carrying too much domestic sail. That Is what springs the leak in the merchant's money till. That is what cracks the pistols of the suicides. That Is what tears down the banks. That is what stops insurance companies. That is what halts this nation again and again -in its triumphal march of prosperity. In the presence of the American peo ple so far as I can get their attention I .want to arraign this monster curss of extravagance, and I want you to pelt it with your scorn and hurl at it your anathema. - How many fortunes every year wrecked en the wardrobe. Things have got to such a pass that when we cry over our Bins in church we wipe the tears away with a $150 pocket handkerchief! I show you a domestic tragedy in five acts: Act the first A home, plain and beautiful. Enter newly married pair. Enter contentment. Enter as much happiness as ever gets in one home. Act the second Enter discontent. Enter desire for larger expenditure. Enter envy. Enter jealousy. Act the third Enter the queenly dress-makers. -Enter the French mil liners. Enter all costly plate and all great extravagances. Act the fourth Tiptop of society. Princes and princesses of upper ten dom floating in and out. Everything on a large and magnificent scale. En ter contempt for other people. Act the fifth and last. Enter the as signee. Enter the sheriff. Enter the creditors. Enter humiliation. ' Enter the wrath of God. Enter the contempt of society. Enter ruin and death. Now drop the curtain. The play is ended and the lights are out. I called it a tragedy. That is a mis nomer. It is a farce. Providing for One's Own. I know it cuts close. I did not know but some of you in high dudgeon would get up and go out. You stand it well! Some of you make a great swash in life, and after awhile you will die. and ministers will ..be sent for to come and stand by your coffin and lie about your excellences. But they will not come. If you sand for me, I will tell you what my text will be: "He that provideth not for his own, and especially for those of his own household, is worse than an in fidel." And yet we find Christian men, men of large means, who sometimes talk eloquently about the Christian church, and about civilization, expend ing everything on themselves and nothing on the cause of God, and they crack the back of their Palais Royal glove in trying to hide the one cent they put into the Lord's treasury. What an apportionment! Twenty thou sand dollars for ourselves and one cent for God. Ah, my friends, this ex travagance accounts for a great deal of what the cause of God suffers. And the desecration goes on, even to the funeral day. You know very well that there are men who die so'vent, but the expenses are so great Before they get underground they are insol vent. There are families that go into penury in wicked response to the de mands of this day. They put in cas ket and tombstone that which they ought to put in bread. God's Canse Impoverished." And then look how the cause of God is impoverished. Men give so much sometimes for their indulgences they have nothing for the cause of God and religion. Twenty-two million dollars expended in this country a year for religious purposes! But what are the twenty-two millions expended" for re ligion compared with the hundred mil lions expended on cigars and tobac co and then two thousand millions of dollars spent for rum? So a man who had a fortune of $750,000 or what amounted to that, in Lopdon spent it all in indulgences, chiefly in gluttonies, and sent hither and yon for all ' the delicacies and often had a meal that would cost $100 or $200 for himself. Then he was reduced to a guinea, with which he bought a rare bird,, had it cooked in best style, ate- it, took two J hours for digestion, walked 'out on Westminster bridge and jumped into the Thames on a large scale what men are doing on a small scale. Oh, my friends, let us take our stand against the extravagances of society. Do not pay for things that are frivo lous when you may lack the neces sities. Do not put one month's wages or salary into a trinket, just one trink et. Keep your credit good by seldom asking for any. Pay! 'Do not starve a whole year to afford one Betshazzar carnival. Do not buy a coat of many colors and then in six months be out at the elbows. Flourish not, as some people I have known, who took apart ments at a fashionable hotel, and had elegant drawing rooms attached and then vanished in the night, not even leaving their compliments for the land lord. I tell you. my friend, la the day of God's judgment we will sol only have to give an account for the way we made our money, but for the way we spent it. We have got to leave all the ' things that surround us bow. Alas.lf any of yon in the dying houi felt like the dying actress who asked that the casket of jewels be brought to her and then turned them over wltb her pale hand and said, "Alas, that 1 have to leave you so soon!" Bettet in that hour have one treasure of heav en than the bridal trousseau of a Marie Antoinette or to have been b it ed with Caligula at a banquet whica cost its thousands of dollars or to have been carried to our last resting place with senators and princes as pallbear ers. They that consecrate their wealth their time, their all, to God shall be held in everlasting remembrance, while I have the authority of this hook Ten announcing - that the name of Ut wicked shall rot. DAIRY AND POULTRY. INTERESTING CHAPTERS FOR OUR RURAL READERS. Bow ftoeeeasfnl Fannm Operate Thll Department or the Farm A rear Bints as to tKe Care of lave Stock and foolery. Renovated or Process Batten Farmers Bulletin 131, of the Depart ment of Agriculture, says: Renovated or process butter, having been before the public for a few years. Is little known as to the methods employed in making it The better grades of it are made from miscellaneous assort ments of country butter, mainly rolls, produced by farmers' . wives remote from creameries and sold or exchanged at the country stores, this material be ing treated while relatively fresh. The poorer grades result from the treat ment of inferior raw material; for ex ample, the aforesaid "country butter" by unfavorable conditions has suffered great deterioration. Experience has shown that only a poor article of ren ovated butter can be produced from rancid stock. The process may De briefly outlined as follows: Melting of the butter and settling of the curd and brine, skim ming off of froth and scum, drawing off and - discarding of the curd and brine, blowing of air through the mol ten fat to remove faulty odors, mixing of milk very thoroughly with , the molten fat, rapid cooling and "granu lating" of this mixture by running it into ice-cold water, draining and ripen ing of the granulated mass for a num ber of hours, salting and working out of the excess of milk, packing or mak ing into prints. By this process, when used upon comparatively fresh raw material, butters of low grade are ma terially Improved, the farmer's reve nue Is Increased, values are enhanced in short, a good thing is done. Harm begins only when the renovated is sold for the genuine - (that is, the original) article, for they are not the same thing. While the fats In the two are practically the same chemically, the nitrogenous portions are not. More over, since the article known now and for ages past as "butter" is an article the last step In whose manufacture is the ''churning of cream, it is evident that the product of an elaborate sub sequent process, a process entirely for eign to the manufacture of "butter," should be designated by a distinctive name. To Tell Butter. Process Butter and Oleomargarine. Several of the states have already enacted laws requiring the distinctive branding or labeling of the new product when offered for sale, and as a consequence chemists have, during the last year or two, devoted considerable study to methods for dis tinguishing between the genuine and the renovated article. The Boiling Test. An important means employed in distinguishing be tween genuine and renovated butter is the boiling test. - This test was first mentioned In scientific literature by Dr. Henry Leffmann, who states that it was shown to him by a Mr. Morris, a detective in oleomargarine prosecu tions. It has been in use about ten years, and was originally used - only for the- detection of oleomargarine; but after the advent of renovated but ter the test was found to serve almost equally well in distinguishing this product from genuine butter. There fore, this test distinguishes between genuine butter on the one hand and oleomargarine and renovated butter on the other; and, fortunately, it is so simple of execution that it can be em ployed in any kitchen almost as well as in the laboratory, and requires no special skill on the part of the opera tor. It consists merely in boiling brisk ly a small portion of the sample and observing its behavior the while. In the kitchen the test may be con ducted as follows: Using as the source of heat an ordinary kerosene lamp, turned low and with chimney off, melt the sample to be tested (a "piece the size of a small chestnut) in an ordi nary tablespoon, hastening the process by stirring with a splinter of wood (for example, a match).- Then in creasing the heat, bring to as . brisk a boil as possible, and after the boil ing has begun, stir the contents of the spoon thoroughly, not neglecting the outer edges, two or three times at In tervals during the boiling always shortly before the boiling ceases. In the laboratory a teat tube, a spoon, or sometimes a small tin dish. Is used in making this test- From the last named utensils the test Is often called the "spoon test," and sometimes the -pan test- A gas flame. If available, can be used perhaps more conveniently than a kerosene lamp. - Oleomargarine and renovated butter boil noisily, sputtering (more or less) like, a mixture of grease and water when boiled, and produce no foam, or but very little. Renovated butter pro duces usually a very small amount. , Genuine batter boils usually with less noise, and produces an abundance of foam. -- " ' Poultry driers. - It ' Is said that the interest being manifested in the poultry industry is greater than ever before. ' At no time previously in the history of this coon- try have so many educated men been engaged in the business. Poultry farms of considerable magnitude are being established in localities whera they have never before existed. There are probably more people writing ar ticles on poultry today than ever be fore, and the articles, written are bet ter. The poultry business is develop ing enormously. " . The would-be successful poultryman must be a good feeder. By good feed er we do not mean a heavy feeder but correct feeder. No matter how good the breed may be or how pure, it will prove a failure without proper feed ing. Now, perhaps some one will ex pect us to follow that remark with a set of rules for good feeding. But in stead we wish to say that feeding is a science that has to be learned just like any other science. The inex perienced amateur cannot even carry out rules laid down by others, since their carrying out . requires judgment, and correct judgment comes only with experience. e e The following scraps of information may be interesting: Hen manure should not be permitted to become very dry, as in that Case it will lose much of its nitrogen. It may be ac cumulated in barrels or boxes, which should be covered to prevent the dry ing out by the air. Do not mix dry dtast with it. When any kind of ma nure Is mixed with absolutely dry dust or greatly diluted with water bacterial and chemical actions are set up that are very nearly annihilatlve In their results. A mean must therefore be followed, and the manure kept slight ly moist and cold. Little change will then take place. In summer the drop pings from the poultry should be cleaned away often and applied at once to the land. . A con temporary assigns as one cause of soft-shelled eggs the over-feeding of meat. This may be so but is not probable. At least few of our poul trymen can be accused of feeding so much meat that the ration is over balanced, see Rheumatism In fowls can be to an extent avoided by giving dry house quarters. Rev-tying' Drowning Chlcka. It is now the time of year when sud den showers are frequent, and some times a sudden downpour, and lots of us poultry raisers have found chick ens and poults out on the range, and .it is Impossible sometimes for us to get them to shelter without a - half hour's warning, says a writer In Poul try Tribune. Before this season we have brought in drowned chicks by the apronful or dozen after one of those showers, some dead, and others died because I didn't know how to ap ply warmth. I have been taught since by an older head to double a piece of carpet or other thick cloth and" cover the bottom of a warm oven with it, put the' wet chick on this, and those that seem dead immerse all but their heads in warm water, have it so warm that you can barely hold your hand in It, and hold the chicks there until they can move themselves easily. You will be surprised to see how soon an apparently dead chick will revive,-if you have never tried this remedy. -But alas, this remedy will not bring a dead chick to life. ' " -- After you taKe them from the wa ter, wipe them with a dry 'cloth and put them in the warm oven to dry. We do not have all this bother with brood er chicks, for their mother is always in the same place, .not a gadabout all over the farm, and the chicks know which way to run when they need pro tection. We intend to do away .with hens for brooders as soon as possible, because artificial brooders are not half the bother and we raise the chicks. . Expelling- the Cleer-T ' Lice are most always the cause of chicks- dyings -seemingly without caupes. so to speak, writes a. corre spondent of the Illinois -Poultry Ga zette. After the chicks are hatched I leave them under the hens for about thirty-six hours before feeding" them any at all. They require no feed for that, length of time, for nature pro vides for their nourishment for that length of time and that length of brooding makes them become -strong and vigorous so as to be. ready for the battle of coming existence.- Usual ly when chicks are two days old I put a wee little speck of fresh lard or sweet oil on their heads just back of their little comb, rubbing it in gently, but being sure to not get too much grease on them, as the results might prove fatal and put the little downy balls to sleep forever. The sitting hens must be thoroughly dusted with some good insect powder which can be procured at most any drug store at a small cost. Before I set the hens I paint their nest box with lice killer and put tobacco leaves or stem In bot tom of box and then fine hay on top of this, but be sure not to let any of the lice medicine touch the eggs. After the hens is on the eggs a few days I place a camphorated ball in the nest. By such application, if there happens to be any lice or mites left in the nest box or on the sitter they will mosey out without waiting for a written no tice to vacate the premises in ten days. - - - . - - Who is in the right 'fears, who is in the wrong hopes.. The Poland-China. . While it is a fact that we owe prac tically all of our Improved breeds of live stock to foreign countries it Is a matter for satisfaction that at least one breed of swine has originated in America. We refer of course to the Poland-China breed of hogs. Certain ly1, too, this is a breed well worthy of the fame it has attained not only here but abroad, for exportation of live animals for breeding purposes has been carried on to some extent of late years, and it may be said that if for eign consumers of American pork and pork products knew that the Poland China furnished most of this product they would more thoroughly appre ciate the breed as an American "in stitution." It is pre-eminently a lard hog, but at the same time the staple producer of farm bacon and hams and of a great proportion of all pork prod ucts in the market. Yet while it is an American breed pure and simple it is known by the comDlex. Demlexing name -"Poland-China"! What had Poland to do with its formation? Not a thing that we have been able to dis cover and China had almost as little. When the breed found its starting place back in the rich Miami valley of Ohio it is said that in 1816 John Wal lace Introduced to that county three breeding hogs called "Big Chinas." They were bought in Philadelphia and were said to be from China or bred from Chinese stock. This is the only trace of China we can find in the early history of the breed and facts regarding any Polish blood having been used are entirely absent so that It may be taken for granted that no such blood was utilized. It is evident then that our native breed of swine is poorly named for while it originated in America neither the Polaks nor the Chinese contributed anything to its success or formation yet receive the credit in its designation. The breed should have been called the "Miami County hog," or possibly the "War ren County hog," as it was once called, or should have been given some other name more correct and American than Poland-China. It is now too late to change the name and "P-C" will stick to the breed in all probability through out the future. Though the name will remain the same and has since we can remember it, the breed itself has changed and will continue to change in some slight respects as the result of continued breeding towards a de sired standard. The first specimens of the breed we can call to mind were much coarser than those of the pres ent day and had more white spots up on them, in fact some of them showed about as much white as black as may easily be seen by referring to some of the old cuts of Poland-China swine such for Instance as those published by A. C. Moore of Canton, 111., ' and other early and extensive breeders. It would seem to us too that the hogs have grown shorter and " blocker, a fact that cannot altogether be consid ered an improvement except for lard production; it certainly has not made the breed more prolific in breeding indeed it must we think be confessed that the breed is less prolific now than twenty years or more ago. It has much improved in head and ear being neater and finer and this may also be said of the bones which are less In bulk and possibly stronger in texture than when "all corn" was the prevail ing method of feeding. In capacity for lard production this breed has taken the lead of all competitors and as an all round farm hog, for feeding and killing it has very evidently given universal - satisfaction so that along with our. breed of trotting horses, also an American breed, we have at least two examples of successful breeding which will successfully compare with anything' the foreign countries have been able to contribute. American corn made the Poland-China. Ameri can corn is fast becoming cosmopoli tan in its utilization- as a food for man and beast and may yet change the type-of the foreign breeds of wine should it come to be fed in large quantities. Too much corn has proved dangerous to our swine but the increased foreign demand by increas ing the value of corn will reduce the amount used for swine feeding in this country and aanevitably lead to im provement of our swine the first im provement being Increased prolificacy of the Poland-China. Dairy Adnata. ' J. H. Monrad. writing In New York Produce Review, says: The separa tors have Increased the butter yield from ten to twenty per cent, the refrig erator machines have annihilated the "Dairy Belt," pasteurization has in creased the keeping quality an"d then with the aid of refrigerator cars, an- as near to the London market as Den mark was twenty years ago. Bacte-. riology has chased away ninety-nine out of the hundred witches which troubled 'the buttermakers of ye olden times and enforced the lesson " of cleanliness and lightened the burden for "the best" buttermakers, while testing and account keeping has don bled the income of "the best" milk producers, and dairy schools have created, a new interest and pride in the profession. Kangaroo skins to the value of over a million dollars a year are imported from Australia to the United States.