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Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, April 16, 1904, Image 1

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Persistent link: https://chroniclingamerica.loc.gov/lccn/sn82015485/1904-04-16/ed-1/seq-1/

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TWENTY-SIXTH YEAK. Yearl Subscription $1.00. WAKEENEY, KAN., SATURDAY, APR. 16, 1904. H.S.GIVLER.Prop. NUMBER 7.
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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.

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