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4k TWENTY-SIXTH YEAK. Yearl Subscription $1.00. WAKEENEY, KAN., SATURDAY, APR. 16, 1904. H.S.GIVLER.Prop. NUMBER 7. n n Y Mrn I IH IH III II II WWW JMP WW I I Child's Double-Breasted Coat. The double-breasted closing circular capes and box-plaited back are charac teristic features of this nobby little coat, which may be used for either boys or girls. It is a style that is par ticularly becoming and one that 'will not go out in one season. The coat is shaped by shoulder and under-arm eeams and one of the capes may be omitted if desired. The strapping down the front gives a pretty finish, and may be covered by braid like that on capes, if one chooses. These little military coats are among the newest designs and are deservedly popular. The coat is particularly full and has a style about it that can not be had in the every-day modes. Red lady's cloth or corduroy with white or black stitch ing and juo-iueui bullous "would make an attractive design. Other de sirable selections which will find favor are velvet, melton, kersey cloth or peau de soie, if a heavy coat is not de sired. New Style for Trimming. One material laid on another by way of trimming is a marked feature of the fashion of the day. Cloth bands of applique designs of cloth on velvet gowns, or the precise reverse, velvet cut out in points or patterns laid upon cloth, or silk used for edging cloth, or bands of cloth, looking a little out of place in themselves, but indubitably up to date, on silk skirts here is a fancy of the moment which is likely to maintain it3 popularity. Such decora tion is seen on the capes or collars or pelerines of the bodies, as well as in the shape of bands round or down the skirts. In the last mentioned situa tion, too, scallops of the material of the gown, bound round with the trim ming fabric, as, for instance, cloth edged with silk, are adopted. Ribbon makes good strappings or bands, and can be had in such variety that there is no difficulty in meeting the require ments in the way of color or relief of the dress material. Bands of embroid ery are often applied to smarten a blue serge dress. Tempting Outlook for Spring. Ribbon embroidery is much used as a trimming for the fancy separate waist. Some dainty design often dec orates the front of the blouse or out lines the deep yoke. Shirred ribbon if formed in artistic designs and pret ty effects, are obtained by having the ribbon the same color as the blouse, only a tint lighter or darker. Silk voile, Swiss embroidered mull, ombre chiffon, lace and printed Brussels net, as well as the new soft taffeta with a messaline finish, are the materials most used for the blouses which are now being worn. A little later on the lingerie blouse will outrival all oth ers. It will be a mass of fine lace and hand embroidery, and for its founda tion the finest India lawn, organdie and batiste will be used. Very many of the blouses button up the back and are made with a deep yoke and" cuffs. Chocolate Wafers. One cup brown sugar, one cup granulated sugar, one .cup butter, one egg, one cup grated chocolate." one teaspoonful. vanilla; sifted flour to make stiff. Roll thin. One may use two-thirds cup good cocoa and a pinch of soda instead of chocolate, but don't use soda or baking powder with the chocolate. Decorating Skirts. Skirts are no longer decorated with patches of trimming in the way of applications of lace or of passemen terie, or with streamers or any sort. The correct style is to place all the decoration around the hem. Two stitched folds of taffeta silk li exact bade of the gown sewed on half an lach apart make a pretty finish en even the thinnest fabrics. For heav ier cloths an unstitched band of velvet seven or eight inches wide headed by tucks of the cloth is a new French fdea for the bottom of skirts. Tassels hang from every point. Gold and Bilver appear in laces for spring. Braiding of all kinds is used ex travagantly. - Stockings positively must match the gown, says fashion. The newest raincoats are very smartly made of men's suitings. Strawberries appear on a few frocks and they are generally hand-made. .Russian embroidery is here for a long stay, possibly the entire summer. The trimming on the full skirt is nearly always put on in running-about lines. Hand-painted lace is going to be worn by those who can afford perish able things. A new trimming is a braid which is made of punched velvet with satin ribbon run through the openings. Large lace cellars have a rival In those made of passementerie, some times worked over a foundation of lace. Dressy Frock of Simple Design. Dresses worn by children to after noon parties for outdoor play are plain. Just of white linen untrimmed or of madras made French fashion, with the. short full skirt; the sort of frocks that can be cheerfully consign ed to the washtub after one afternoon of "real fun." And many sainted mothers let their children go to out door afternoon "plays" in plain gala tea or gingham frocks. For how can a child be merry with a fear of a spot shadowing the horizon, and where with.il shall she Jt eo!fertfi-5si..tb'r''' is grass stain on her ribbons and laces early in the games? Don't allow grease to burn on the outside of your frying pan. Kettles may be thoroughly cleaned by boiling potato peelings In them, says the Chicago News. Never put a' table linen that has fruit stains into the hot soapsuds. It sets the stain. Don't throw or drain vegetables in the sink. It will necessitate your call ing the plumber, as pieces will get into the pipes. To have a custard pie of an even. nice brown when baked, sprinkle a lit tle sugar over the top just before put ting into the oven. When cooking green vegetables a small particle of soda added to the boiling water just before putting in the vegetables will keep them in fresh color. The Spring Fashions. In the spring fashions it is interest ing to see the' two varying types of skirts which will be worn. . There is the trotteur skirt, one inch from the ground and shorter, which is the acfc knowledged fashionable skirt for gen eral every-day knock-about wear. Aad then there is the soft, full, trailing skirt for dress occasions, with its in troduction of plaits and shirrs and gathers. With tire short skirt it is imperative that the foot has an up-to-date appearance, and every girl who wears the walking skirt knows this and is acting accordingly. That's why shoes are interesting her more than ever before. The new Oxford tie Is made 'without a tongue this rpring. It is of kid or patent leather, with a sensible, prettily shaped Cuban heel, and ribbons are used instead of shoe lacings. Some of these ties have but four big eyelets two on either side of the shoe and the ribbon used Is wide and ties in a big bow. Woman's Home Companion." Wood alcohol rubbed on a polished table stained or marred by a hot dish will restore the finish if followed by a polishing with linseed oil. The odor of wood alcohol is not pleasing, but it is cheaper than medicinal alcohol. As starch is very apt to rot clothes they should be .washed, rough dried without starch . and pressed out smoothly when they are laid away for the winter. . . To remove panes of glass lay soft soap over the" putty which holds them and after a few hours the putty, how ever hard, will become soft and easy to scrape away. - Earrings Worn Again. The wearing of earrings is a custom that should be adopted with caution and the form of the earrings left very much to the individual taste of the wearer. They have never quite gone out of fashion, and they certainly have not quite come in. A tall woman can wear longer styles than a short one, and perhaps the increased height of the English women will give an im petus to the wearing of longer ear rings. Americans have a great predilection for them. Parisians are fitful in their appreciation. At present it is pearls and diamonds that are most worn, and some women are wearing odd ones, a white pearl in one ear and a pink one in the other, or a white and a black one. Pear-shaped pearls are well suit ed to earrings. Studs of colored stones, quite minute, are a favorite stvle of fashionable earrings. Spring Hat Trimming. Leather strapping is a popular trim ming for spring hats. The simplest of sailors have no other decoration than a band of leather and a buckle, while the more pretentious affairs are strap ped around the crowns, brims are caught up or down, wings and quills are held in place, and even bows are made secure, all with the aid of dainty straps of leather and brass buckles. The same form of decoration may be seen on the newest spring suits. Cuffs collars and belt of bright colored leather make an elegant as well as .slnple trimming, and a very beautiful effect may be obtained by having the leather stamped with a conventional pattern in gold and using gold buttons. Styles that Demand Taste. Some beautiful effects have been ar rived at with shot taffetas, decorated with floral patterns in silk and che nille. Such trimmings, however, are apt to look old fashioned unless they be very cleverly manipulated. Still they play a part In the fashions of to day and to-morrow and therefore have to be considered. Gown of Mixed Colors. Gown of rough mixed stuff red. green and blue. The skirt is trimmed on either 'side of the plain tablier with stitched tabs of white' cloth. The bod lee Is draped and crossed at the Bot tom, forming all the girdle there is. . The guimpe is of guipure, and over this is a deep cape like shoulder col lar. OMBlnr wlHnlv 4 fnwt fin ished around the neck with a band of ta white cloth, forming straps In front. The sleeves, very full at the bottom, are drawn Into wristbands of the white cloth. This Season's Stocks. The Stocks are as interaaHna. T,o waists themselves this season, for tney, too, display many new modes. A Stock of white silk had a htir .nnr buckle In front. And through this DucKie mere was drawn wide ends "of scarlet taffeta, three - inches hemmed upon each edge and the whole abundantly stitched in red silk. These ends were pulled through the buckle In such a way as to look like a great bow at the throat. To Improve the Native Crab We often read of the ODDOrtunitles which nature offers to improve our uauve rruits. and if existing kinds nave been developed from the origin al forms to the extent which writers tell us and which seems possible from what is being done with the na tive plum, then surely there is a chance to improve our native crab pple (Pyrus Ioensis) sufficiently to place it among our cultivated fruits. This species presents such a wide range of variation in its native state that great results might be expected by following a long course of. selec tion and breeding up to a certain standard. The native crab-apple in its best varieties has qualities to commend it to the housewife for Jelly, preserves and an improver of the flavor of other fruits to such an ex tent that if the best of the present existing wild varieties were culti vated they would soon make a ready market for themselves on their mer its. Mentioning to friends an intention to improve the qualities of this fruit by long continued selection, encour aging interest has been shown, and, in most cases advice has been given to depend on producing hybrids by crossing with the best varieties of our common apple. The desirable qualities of our native as a jelly fruit or to tone up the flavor of sweet ap ples and other fruits would be lost in this inharmonious combination, and it is difficult to conceive how the cultivated apple would be benefited Certainly not through hardiness, for we have no evidence that our native crab-apple is more hardy under culti vation than our hardy orchard varie ties, nor would it be improved in quality, for each has qualities of its .own, which do not harmonize with those of the other. It is possible that our native crab-apple may not become a dessert fruit, yet it seems probable that we might have a fruit for culin ary purposes equally as popular and much more valuable for this climate than the quince. Let us consider the qualities of the subject under consideration. All va rieties are yet too small to be satis factory, although we find some over two inches in diameter, while others are quite small. Some have a con siderable degree of astrisgency and bitterness, while others are very free from the above. All are sour to a varying amount, but when free from bitterness, as is the case with some kinds, this acidity, with the delightful aroma of many kinds, offers us a com bination which is gratefully accepted by many and is as much in harmony with the character of the fruit as is the same quality In the quince, cur rant and our cooking cherries. All do not possess the same degree of acidity, there being as wide variation in this respect as is found in the cur rant. The flavor varies in the same degree as the aroma, and some kinds ere without scent, so in our" work in grading up there is a chance for nice discernment in selection for flavor. While none of the varieties are mel low, yet there is a wide variation in texture of the flesh, some beng tough as well as hard, while others are quite tender, crisp and Juicy, so we have great reason to expect improve ment in mellowness. The flowers too are such general favorites, with their exquisite odor and wide range of delicate coloring from light pink to deep rose. They also possess a great variety in full ness and size of petals and season of blooming, which, together with the picturesque form of the tree make them desirable as an ornamental. It seems fitting here to refer to 'the beautiful double form, the Bechtel Crab. It can be held as a shrub for so long a time that it should be in cluded in every collection of shrubs. Many of the states have adopted a state flower, but the question is still open for Wisconsin. - It seems desira ble to choose one that is strictly a native and has good qualities to com mend It. Such we have In our native crab-apple and the Wisconsin State Horticultural Society might well take the initiative by selecting this as the state flower. I have In view then the following Vnes of improvement for our crab- apple: Increased size of fruit and se lection of most shapely form; preser vation and improvement of flavor with probably a - variety of flavors: improvement in the texture of the flesh, which varies greatly; choice of color of fruit, which although con fined almost wholly to shades of green and yellow, yet gives us some pleasing combinations of tints; breed ing out astringency and bitterness; keeping in mind all the time a vigor ous hardy tree of shapely form. Also considering the flowers alone our sub ject is worthy of our best efforts. - This experiment to improve our na tive apple has been carried on bul ree years and already iriends have in asking for results, but thus far .. reward has been in finding differ ent varieties in the wild state and learning something of its hybrids. Seeds have been sown and the young trees eared for, but progress in breed ing can only be made at the rate of production of succeeding generations of. seedlings, and as It takes several years for fruit to be produced from seed, for some time our knowledge of what to expect can only be theoret ical. Reference has " been made -to hybrids of the native crab. These seem to be mostly the result of natur al crossings, so here we may have a disturbing element in our plans, bnt If there is , an outcropping of such results, careful note will be made and we shall procure and make experi ments with some of the best hybrids to see if these outcrosses may help to break the tendency to hold to na ture's established line of breeding, but the endeavor shall be to breed up a line or pure natives and this study of hybiids will be separate and independent of our efforts to improve the native ciab. W. A. Toole before Wisconsin Horticultural Convention. Hardiness of Fruits. Fruit trees vary enormously in their ability to withstand hard conditions. To know lust how hnrHv thn iUfferunt varieties are is to be able to set out orchards with a certainty of getting good results. In Missouri the win ter has been very severe on the peaches and plums and a special in vestigation has been made on the present conditions of the buds, with a view to comparing the relative re- sisimg power or the different fruits. The work has been principally done by the men in charge of the . fruit station located at Mountain Grove, and refers to the young orchards at that station. It would not, therefore. De iair to assume that a like condl tton exists in all narta of t.na xtnte Out of 118 varieties of peach trees growing on the station grounds, 32 had all of the buds on them killed in January. Only 13 varieties had more than one-fouth of all tha hnila allva and only five had half of the buds auve at tne March report. Many of Course of these trppa vra nf nav varieties being tried, but some of me oia varieties or peaches were rep resented. Thus all the buds on the Blbertas were killed, rnlnmhlo h.ri 70 per cent of the buds alive at the last report, and Early Louise had 50 per cent alive. Lemon Cling had 60 per cent alive and Mlaa had 7K per. cent alive. Piquett's Late had aiso on per cent of its buds alive. No others made as good a showing as mese. The report covers observations with 15 Varieties Of nlnmn mnat rf tkum Japanese or hvbrida with soma -Tan. anese blood in them. Out of the 15 varieties only three rn m t nttf of the oraeai with their buds uninjured. They were naries juownlng (a Wild Goose variety), Maru (Japanese), and Pur ple Yosemlte (Am remarkable that the Marti ahnniri hava escaped, as most of the other Japan- varieties were practically wiped OUt. Not a bllrt wan loft nn lhitnil. ance. Burbank. and rnnrpmn ait Japanese varieties. All the buds were Kiuea on the Bartlett, Chalco, Climax, Gold and Shiro. all hvhi-frim havine- Japanese blood in them. The Apple pium, a hybrid of a Japanese and Americana cross, had onlv 2 mr cent Of the buds left. The Whitaker. a Wild Goose varietv. had 95 ner cent ox 113 Duas spared. The experience at Mountain n would seem to indicate that it is not a locality adapted to the growing of .Japanese piums, with the possible ex ception of the Maru. The cherries. Baldwin. RaHv nioh. mond. Monarch. Montmnrenrr - Knrla Hardy and Wragg came through the winter without the loss of a bud, which speaks well for the loMlitv an far as cherry growing is concerned. The Olive in California. Only In recent veanr hu tha ni(a become a considerabla fitnp in thai fruit producing regions of California. ine oiive seems to be especially adapted to California. The tree Itself is a slow erowinsr ererrnun nf nui longevity and productiveness. In some 01 the older countries about the Mediterranean, trees hnniiraria years old and sometimes twenty feet ana more in circumference have been reported. When, grown naturally the tree attains a height of 40 feet or more and. has a rounded form. The leaves are small and himukinai dull areen above and aflvm-a- hMtii Though the. olive was grown In Csslt- lornia y tne early Mission fathers, it Is only within the last twenty years that it has become of commnrriii in. portance. As yet the growers of olives are experimenting with the soils suited for it, and have many things to learn. The industry Is somewhat checked by the sale of cottonseed oil for olive oil. Olives have to have a temperature that never falls lwlnw n degrees, and succeed best -where the lowesx temperature or the year Is not below 43 degrees. The trees ara wail suited to sandy lands rich In potash. Sometimes a" man - avnirla a aorana by letting his whiskers grow. Canadian Cheese Inspection. The province of Ontario has 1.000 cheese factories. Sixteen traveling; cheese Instructors are employed. They find this number insufficient and un satisfactory and wish to increase it. ' Each of these Instructors gets from $700 to $1,000 for the season. There, the traveling cheese instructor watches a group of from 20 to - SO factories. Some of these he visits but once in a season, others as often as once a month, the number of visits depending upon the necessities of the factories. He gives counsel, sees that the factory is kept clean and by re porting to the proprietors or farm owners is able to weed out. the poor cheese-makers and encourage and stimulate the worthy ones. He Has no absolute power, his work being strictly advisory. The province of Quebec has about 50 of these traveling instructors. Here the dairymen are largely of French descent and the cheese factories are smaller than those of the province of Ontario and relatively more numer ous. Here a different plan is fol lowed from that of Ontario. The cheese factories are allowed to form syndicates, so-called, that is, twenty to ' thirty factories near together are allowed to form an association for hiring a traveling cheese Instructor. If they hire one approved by the gov ernment, the government will pay to ward his salary up to the limit of $250, but not more, and not more than half his salary in any event. The instructors receive from $600 to $800 for the season. The difference be tween the government allowance and the total amount of the salary is .met by the factories themselves. Thus it will be seen that the Provincial Gov ernment of Quebec pays out more than $12,500 annually for these trav- eling instructors, while the patrons of the factories themselves must pay at least $20,000. J. Q. Emery. Old Milk and Cream. As summer is coming and with it the conditions that make it difficult to keep milk for several days, the farm ers wife should use greater precau tions to keep the milk and cream pure when butter is to be made from them. One of the great reasons why farm made butter is not generally as good as that made in the creameries is that farm cream is kept too long before being churned. A butter maker of experience says that the churning should be done every day if the best butter is to he obtained, but that every other day will give fairly good butter. However, we know that it is the common practice on some of our farms to churn once a week both in summer and winter. Much of the cream is too sour, espe cially in summer, when the days are hot and the facilities for keeping It are not of the best. Even with ideal coolers and -with ice it would not be an easy matter to keep cream a week and have it in a good condition for the making of butter. The man with only two or three cows has a particu larly hard time of it to make butter that Is good. , Sometimes cream that Is very old is put into the churn to save it, with the result that the flavor of the whole churning is spoiled. It would have paid far better to have given the too sour cream to the pigs or to have used it in some other way. Our but termakers have found out by long experience that It is very possible to have too much acidity in the cream out of which butter is to be made. In Buying a Cow. Some of our dairymen have anite elaborate rules they follow when they go out to buy a cow; yet it is the opinion of the writer that about ail the rules will be found to be at fault now and then. .. One writer on dairy subjects says that in buying a cow .we should beware of tne easy keeper, or, rather, of the cow that looks easy to keep, as she will take care of herself before providing for the milk and cream her owner wants. This may be a fairly good rule, but we have certainly seen most excellent cows that were easy-keepers. - It de pends a good deal on the individual ity of the cow. One cow will be sleek. give a good mess of rich milk and prove a continuous milker, while an other that looks exactly like her will prove a fair milker for only" a few months. How shall one tell whether a cow will milk for six months or for twelve months r After all the Indica tions are heeded, there is still much uncertainty in regard to the cow. Not till she has been kept a year can we know what kind of an animal we have and even then we may not know. If the cow be young. As much as pos sible the farmers should raise their own cows, as only In that case will they be able to know for a certainty the real value attaching to them. Kren tie despised bill collector la often invited to call acaln.