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TWENTY-SIXTH YEAK. Yearlv Subscription $1.00. WA;KEENEY, KAN., SATURDAY, APR. 30, 1904. H.S.GIVLER.Prop. NUMBER 9.
Blouse Eton. Walking costumes made with short coats and skirts that clear the ground . are the latest shown and are charm ingly graceful as well as hygienic and somfortable. This one is made of 4674 Blouse Eton, 32 to 40 bast. 4673 Walking Skirt, 22 to 30 waist, mixed homespun, in tans and browns, with revers of tan colored cloth, and includes the fashionable tucks in both blouse and skirt. The drop shoulaers, the wide sleeves and the crushed belt all mark the blouse as essentially smart, while the skirt with front and back alike and short tucks between is one of the newest and best liked. To make the blouse for a woman of me dium size will be required 3 yards of material 27, 26 yards 44 or 2 yards 62 inches wide; to make the skirt 7M yards 27, 5 yards 44 or 3 yards 52 Inches "wide. A May Manton pattern of blouse, No. 4674, sizes 32 to 40, or of skirt, No. 4673, sizes 22 to 30, will be mailed to any address on receipt of ten cents tor each. Voiles for spring wear show faint colored plaids and raised dots, some times both in the one pattern. Small three-cornered hats are to be worn, their severity softened by a ribbon rosette holding a falling bunch of flowers at the side. Don't try to wear that new "Alge rian" blue unless you have a faultless complexion. Some of the spring walking hats are trimmed with foulard handkerchiefs, -which show Japanese centers and plain borders. Lots of tawny yellow shades and timbers will be worn by those who can do so without endangering their good looks. Cotton Crepes. Crepe marquise is one of the new spring and summer fabrics that can be washed. It has a crepe ground cl ' monotones, and is distinguished by ; embroidered dots. Crepe Jacqueline, another silk and cotton goods in monotones, runs through the gamut of . colors from pale ecru to black, with overrunning jacquards. Crepe Ar ' marine Is similar to crepe marquise, save that silk stripes instead of dots break Its surface. Crepe princess is : all cotton, but is a charming fabric. ' Voile duchess is a new" and cheap all cotton goods, with three threads wov ' en together in such a way as to pre i vent sagging of the material. Pompa ; dour crepe is another new dress ma ' terial, with the softness of crepe and the lustre of silk, and printed., in 5 Pompadour designs. - -. Louis XV Ribbons. There is a suspicion of the influence of Louis XV in the new ribbons. A beautiful long white satin cloak has a cape composed entirely of puffings of chiffon, toning from dark to light. -Other effects are produced in evening gowns by placing one color over an other; pink, gold and blue produce a quite delightful nuance, and there are many others, deep purple shading up to the palest mauve, brown to flame color. Panne, velours, mousselines, beautiful in themselves, are capable of displaying lovely coloring to ea hanca their grace. Bordering of such The Latest of the Decrees of Fashion Crepe Marquise One of the New Spring and Summer Fabrics Jap anese Satins That Are Bound- to Be Popular. fur as ermine and miniver are a beau tiful accompaniment to orchid tones. The various shades that characterize bunches of violets now are notably beautiful, and they often peep out from a background of cerise velvet, while light blue gains an added charm in contrast to the Russian violets. . Old-Fashioned Brocades. Velvets of light and delicate colors combined with heavy patterned gui pure and rich Venetian and Spanish point are being employed for the most exquisite tea gowns and . evening dresses, trimmed with bands of pale and dark fur. We are coming to pan niers, especially for weddings. The mothers of. the brides are falling back, on brocade, and the guests are often seen in velvet gowns trimmed with chinchilla, the elder ladies favoring black velvet gowns. Red and Pink Combined.- A combination -of colors most people would exclaim at has become very popular this season. It is red and pink, and brunettes may consider this a blessing, as it is particularly becom ing to their type. Pink is used for the foundation of the frock, and it is trimmed with clusters of cherry or deep poppy shades that blend with it. The effect is very rich, and a hand some gown is the result if cars) is taken in the shading of the color. Veils Are Passing. Veils will be much less worn le cause of the veil effects in the lace trimmings, and feathers, though seen occasionally, will be far less popular than flowers. Roses stand first in favor-" very large and small, and pink more than other colors. And all the handsomest ornaments are in art noveau tinted to match all the spring flowers. Alcohol cleans piano keys; kero sene, oilcloth, table and shelf covers. A tablespoonful of vinegar mixed with three of pure linseed oil will freshen and polish mahogany. For sponging out bureau drawers or sideboards use tepid water containing a small quantity of thymolin. To clean plaster of paris ornaments cover them with a thick coating of starch and allow it to become per fectly dry. Then it may be brushed off and the dirt with it. Polished iron work can be preserv ed from rust by an inexpensive mix ture made of copal varnish mixed with as much olive oil as will give it a degree of greasiness, and after ward adding to this mixture as much spirit of turpentine as of varnish. To clean a clock lay in the bottom a rag saturated with kerosene. The fumes loosen the dirt and cause it to drop out. In a few days -place an other cloth saturated in kerosene in the clock, The fumes lubricate the works. When making a pudding don't for get to make a pleat in the cloth at the top of your basin, so as to allow the pudding room to swell. The hands can be cleansed better with warm water than with cold but they should always be rinsed afterward, with cold water, as this keeps them in a better condition. A good, polish for stoves is made of one teaspoonful of powdered alum mixed with the stove, polish.' The brilliance that this polish will give to a stove will last for a long time. To preserve stair carpets put pads of old blankets on each step. If there is no store of ancient blankets to draw from, a substitute may be made of several thicknesses of brown paper. When a spoonful of. borax is put into the last water in which white clothes are rinsed, it has the effect of whitening them. Before It is added to the rinsing water the borax should be dissolved in a little hot water. Popular Laces. Bruges and duchesse figure on many of the new Paris gowns, which means it is hoped that Honiton will have a look in. It is so pretty combined with soft Suede in belts and in appliques on materials. - Black lace sparkles -with jet and is accompanied . by beautiful collars, which are- more wonderfully cut than jet has ever been. Child's Frock. -Long-waisted or. French frocks are among the most fashionable shown for the little folk and are charming in the extreme. This one is made of mercerized blue chambray with trim ming of white embroidery and is em inently simple as well as attractive 4852 Child's Frock, 2 to 8 years. of 5 years of age will be required 3.& but the design can be reproduced in many materials. The slightly open neck is a special feature and the, wide collar is peculiarly stylish and becom lug. To make the frock for a child yards of material 27, 3 yards 32 or 2 yards 44 inches wide. A May Manton pattern. No. 4652, sizes 2 to 8 years, will be mailed to any address on receipt of ten cents. Japanese Satins. How lovely are the gauzes, some of them exhibiting velvet brocade, some satin stripes; many are embroidered with gold wistaria blooms. Printed satins show something of the Jap anese element, and though we cannot quite make up our minds whether we are to be faithful to silk and return with all our allegiance to it, it is cer tainly making its way for picture gowns, and soft makes are delicately painted 'with chine effects. Diaphan ous silk muslins and tulles cannot be beaten for evening wear, and the am plltude of skirts show them off well. Initialed Handkerchiefs. Men's smart handkerchiefs once more display at one of the lor angles the exact representation of a wax seal, perfectly .imitated with the needle and washing silk, either in blue, red, gray or pink. In the center of this solid stitchery are worked out in white silk small delicate initials or interlaced monograms. Larger and heavier ones are fretted, Richelieu fashion, and entirely embroidered In white silk or lustra cotton within a formal square outlined with stem stitch. Savory Minced Beef. Ingredients One pound of cold roast meat, two ounces of butter, one small onion, two ounces of flour, one pint of white stock or water, half a cupful. of tinned tomatoes, half a doz en mushrooms, one teaspoonful . of salt, pepper. Cut. the" meat into very thin slices and fry with the butter and onion minced until quite brown ; stir in the flour and add the stock or wa ter, also the tomatoes and mushrooms, salt and .pepper; beat all well to gether and serve. . . - - v- Beaders of this paper ean Score any May VT"" pattern illuatrated above by niltncouk ail fw-ir in ooupou. and jnatliz, wiUk lOeec to XL 2- Harrison & Co.. 65 Plymouth Plaoo. Chi caaa. Pattern will be mailed promptly. 'Patten Nx Waist Measure (If tor skirt). Boat Measure (If for waisn Acs Of child's or miss's pattern). Write plainly. Flu out all blanks. Enclose 10a. ltelltoKK, Hnaoa JtOo..Flynaoaa c'JSraa, CBiosco, Egg Shell Material. It is comparatively easy to supply material for the shell of the egg. Old mortar pounded, oyster and clam shells ground op, and bones cut up quite fine and ground, all serve the needed purpose. It is far easier to keep the hen supplied with egg-shell material than it is to keep her sap- plied with grit. About one-tenth of the weight of the egg is the shell. In 100 pounds of eggs there are ten pounds and over of lime In the form of the shell. When eggs sell for twen ty cents per pound this means that $2.00 has been taken In for lime in the shell, a material that cost nothing as a feed." The better the supply of this material the stronger will be the shell. Weak shells are never desir able. - When the supply of lime is cut off the shells are poorly formed and are sometimes so thin that they break too easily. This is a great annoyance to the buyers; it prevents their ready transportation, and it is the cause of frequent accidents with the eggs in the home pantry and kitchen. We have seen eggs with shells sq thin that they broke under the pressure of the thumb and fingers when they were being handled with the usual amount of care. The -worst feature Is, how ever that the eggs break in the nests and start the hens Into the habit of egg-eating. Andaluslans. The andalusian is one of the pret tiest fowls of the feathered race, be ing of a beautiful light and dark blue plumage. It is called the Blue Ania lusian, and is the only variety of Its class. It is not as popular in this country as it should be, owing to the BLUE ANDALUSIAN HEN. sentiment against white skin and blue shanks. English and French poultry men prefer these qualities in a bird, and with them it is very popular. They are nonsitters and splendid lay ers of large white eggs, averaging in size those of the Minorca. Specimens of their eggs have been Been in com petition and the award of merit be stowed for size and weight. The chicks are hardy, mature early and pullets begin laying when five or six months old. Transmitting Consumption to Cattle. Experiments are being; continually made to determine the trans mlssibil ity of tuberculosis to animals from man and from animals to man. The later experiments seem to quite gen erally demonstrate that the terrible disease is easily transmissible. In Germany a number of tests have re cently been made to determine to what extent animals are. subject to the tuberculosis germs . in human sputum. In these experiments 3 cows and calves were used, the cows be ing two years old and the calves 4 to 5 weeks old at the beginning of "the experiments. Each animal received from 60 to 60 grammes of human sputum In the milk: or upon green fodder. . No alteration of temperature was observed in any of the during the course of the experiment. After a period of four- months- .the, animals were killed and examined. la all - cases infection had taken place and was apparent in the various ab dominal organs. The origin of the in fection appeared to have been in all cases the lymphatic glands - in the region of the pharynx. Positive - re sults were obtained from the exam ination of diseased glands for the presence of tubercle bacilli. The ex perimenter expresses the opinion that the sputum of tuberculosis human pa tients is one of the important sources of tuberculosis in . cattle. Hogs and Salt. ' From time to time we hear about hogs "being killed as a result of salt- and brine. One man says that In Ui vicinity the ice cream makers threw out the salt from the freezers and the hogs ate it and died. Other hogs also drank the brine from it and died. There is no necessity of putting the matter to the test. A little salt is a good thing, but there is no doubt that a great deal of salt will kill almost any animal. There would seem to be no mystery connected with the kill ing of pigs by salt when it la eaten In large quantities. m Planting , in Blocks. ' " It Is not advisable to plant any- one variety of apples, pears or plums in blocks, - even Of a hundred, unless there are other varieties on all sides of the block. Within comparatively recent years it has been discovered that many -of ' our varieties 'of the above mentioned fruit are largely in fertile to their own pollen, some more so than others. This 'kind of plant ing has caused many a 'good orchard to be infertile, without the owner even suspecting the true cause. -i It- was first found that plums re quired to be cross-pollenized to in sure a harvest. Then - some one dis- covsred that the Kelfer pear was a very uncertain quantity without some other varieties near it. The investi gation was continued, with the result that several other varieties of pears were found - to be in need of cross fertilization. At last the scientists made some elaborate experiments to determine to what extent the apple came under the same laws as to pol lination. To the surprise of almost every one it was proved that very few of our varieties of apples do as well fertilized by their own pollen as by the pollen of another variety, and some of the varieties are found to be almost sterile when fertilized by the pollen of that variety. It Is, there fore, best to so set out apple, plum and pear, trees that the pollen of one variety may "ie used on another va riety. This will greatly increase the probability of a crop. Retopping Apple Trees. This is the time of year when much of the grafting-work is done. There are a good many trees in the orchard that may be made valuable by being entirely top-worked. The trees that proved not true to name and are bear ing inferior apples in place of the good ones they were supposed to bear, can be made to bear the good kind in a very small number of years. It is surprising how many trees of an unsatisfactory nature are allowed to go on year after year producing fnvit that is only fit for the hogs or for cider. A whole new top can be started on a tree In three years, cutting off one third of It each year, and inserting scions of the desired variety. If the whole top were cut off the first year, it would generally result in killing the tree. By cutting oft only one third each year, the circulation of sap is kept up, and the scions of the first yeas, start a good growth. On the second year, when the second third of the tree top is cut off, the first year scions have developed into fairly good-sized branches, and by the third year the new growth of wood made by the scions previously set is enough to keep up the circula tion of sap in the body of the tree, T7hich would be the part of the tree to first fail in its function, if all the limbs were cut off and the stumps grafted . in one year. Cherry Growing . in Iowa. " Iowa is making steady progress as a fruit growing state. The census of 1890 reported 3,140,588 apple trees growing within her borders. In 1900 the number had reached 6,869,6887 In 1895 there were 707,606 plum trees in the state; In 1900, 1.302,217. In cherry trees the increase is even more strik ing, there being 200,000 trees in 1890, against 800,000 in 1900. While the climate of the northern part of the state is no doubt too severe for suc cessful cherry growing with any ex cept the hardiest varieties, - this . de licious fruit can easily be grown in the central and southern parts. The tree id handsome and ornamental and is appropriate for lawn and garden. Dairy Equipment. The care which is given to milk on the farm where produced, whether it is to go to a milk market or to be made into butter or cheese, with the location, construction and . arrange ment of dairies or milk rooms, their equipment and management, show great variety and lack of uniformity in every country, says Henry EL Al vord. , .-" . . , . The good, the bad and the indiffer ent are common to all. Good milk rooms, well located, thoroughly built, shaded, cool and well kept are not hard to find in any dairy district. Con struction is heavier and more durable in Europe; convenience and ease of management are common in America. Excepting Denmark and Sweden, no country compares with America in the general appreciation and use of cold water and ice in the care of milk. The almost entire absence of re frigeration in France and the general ignorance of the value of cold in dairying is truly astonishing. In the matter of dairy appliances and equip ment the United States is surpassed by no - other - country, although Den mark and parts of Great Britain stand about as well. Slow Progress in Butter-Making. In the middle west we have four ttates that are particularly noted . for airying, Iowa, Minnesota. Wisconsin and Illinois, said Prof. O. L. McKay in an address. Iowa, Minnesota and Illinois are especially adapted for but termaking, Iowa being the -banner state, as more butter 4 is. made here than in any other state in the union. ' This has the effect of making us rather boastful; in fact, it is a com mon thing to hear some of our publre men eulogize this state so much that we sometimes overlook what they are doing in other states. It is true that we have things to boast of, but, when we approach the question of milk production,' we find that we have not kept abreast of the times as com pared with the advancements made tlong other lines of agricultural- pur suits. In the year 1830 it required 17c worth of labor to produce one bushel of wheat. In 1896 it required but SVc. In 1850 the average time required for producing a bushel of corn was four and one-half hours. Take up the pro gress that has been made in the horse business. Not many years ago a three minute horse was considered quite a novelty; to-day a "three-minute horse ranks nothing better than a good driver. When we speak of a fast horse now, we look for a two-minute horse. See the great progress that' has been made in the beef business, good sires selling way up in the thou sands. What do we find in the dairy business? The average of our state, 140 pounds of -butter per cow, in this enlightened age. We certainly have nothing to boast of in such a record as this. It is true that we have some herds in the state that are averaging over 300 pounds per cow. There is no reason why every dairyman in the state should not strive for a herd of this kind. When we get such herds we will hear no complaints that dairy ing does not pay. 1 . ' The rapid increase in the, price of land during the last five or six years makes it necessary that farmers must farm more intelligently than they have ever done before. Economic problems must be studied more carefully if we expect to get adequate returns from the money invested. We have a coun try as Veil . adapted for dairying as any in the world. Our soil is rich, our climatic conditions are- good, and we have an abundance of grass and pure water. In connection with this we have a progressive, intelligent people. Nevertheless, we must admit that we are producing milk just about as ex pensively as we did twenty years ago. Dairying in Colorado. Some of the figures recently pub lished on Colorado dairying - follow: 8,000 cows supply milk to Denver, and 43,000 daily supply milk to the rest of the state. It takes 25,000 obws to supply the cream used. About 45,000 cows are supplying milk to cream eries and 7,000 are supplying milk to cheese factories. It is estimated that 12,000 cows are supplying butter to the ranches. . The annual milk con sumption for the entire state is put at 89,425,000 quarts, and the" number of quarts of cream used is reported at 5,475,000. The value of all cows in the state is given as $5,119,600 and the wholesale value of the milk Is placed at $2,906,312. Feed for Chicks. It must be remembered that the little -chick has absolutely no need for food for the first twenty-four to forty-eight hours after "coming out of the shell. Nature has arranged a food for it, and this is already in process of being digested. So the fear that the little thing will die for lack of nourishment is unfounded. The little piece of sharp bone on the beak at this time can be left on, as it will fall off soon enough for the good of the chick. If it be picked off and the chick fed within a few hours after birth, so much ' the worse for ' the- -chick. - When the chicken gets the . scale off its beak and really wants food, it will show it with plainness. It will begin to peck at everything around. The first food given should be soft food, as that would be the food that would naturally come to the chick In a state of nature. It has no grit in its crop at this time and con sequently cannot readily nse things that have to be ground. In its wild state it would have picked up small bugs and worms. Feed it soft food. One of the best that can be given con sists of stale bread dipped in milk. This should not be wet so much that it will not crumble. Bread newly baked and that is soft and mushy can hardly be recommended for chick's at this age. A little later ground grain of almost any kjind may be mixed with milk and feed. One way to improve this is to permit it to soak in the milk for some hours before using. This renders it soft. Sweet milk is best to give at this period, while sour milk, and curd may be used later.