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mm M I I I AX TWENTY-SIXTH YEAH. Yearly Subscription $1.00 WA-KEENEY, KAN., SATURDAY, OCT. 8, 1904. H.S.GIVLER.Prop. NUMBER 32. The Velvet Band. One by one we are exploiting the pretty fashions of a bygone day, and that of the narrow velvet neckband is among them. In Paris it is enjoying quite a rage, and is worn either above or without the high semi-transparent lace collar, says the New York Globe. Sometimes it is matched by a wristlet or velvet threaded through a jeweled slide, which shows up very well on the long white or pale straw-colored gloves that are worn with elbow sleeves. Girl's Apron. Attractive aprons are always in de mand for little girls and are as charm ing as they are serviceable. This one Is novel and gives long, unbroken lines at the front that are almost uni versally becoming, while the skirt is full at sides and .back. As illustrat ed the material is ' lawn with trim ming of embroid ery, but all mate rials in use for aprons are equally suitable and the trimming can be varied to suit In Bretelles of needle dividual tastes. work are pretty and easily made, but . those of the material with dainty fin ish often are preferred. The apron is made with a full length front, backs that extend to the waist line and a full skirt. The skirt Is joined to a belt that, in turn, is joined to the backs and to the edges of the skirt. The quantity of material required for the medium size -(10 years) Is 2 yards 36 inches wide, with 2i yards - of embroidery and 44 yards of Insets tion to make as illustrated. A Stylish Gown. A stylish gown is of lilac Louisine ilk, set off with medallions of deep pansy-purple panne velvet cut in disks, a little too large for the stamp ed setting on bands or panels, on which they are to be placed. The disks are gathered around the edge, slightly drawn, which gives tnem a yuuea appearance In the center. A little soft cotton wool is introduced beneath the center and the disk is then fitted on Its appointed place on the panel. As it is drawn up in the center it then fits to the place, and around it is set a ring trimming of either ribbon or bias-cut band, which forms a deep setting like the cabo chon setting of a jewel, which ap- veara to De sunken in its golden con fines. The disks should be graduat- ea in size, so as to produce the best effect on long bretelle straos for th shoulders or on panel fronts and long .raps ior tne skirts. It Is noticeable mat the straps are of unequal width, being comparatively narrow at the waist line and increasing in width as me strap descends the skirt. Lavender Blue and Silver. Dume women seem to think that porcelain blue is the prevalent color and so, perhaps, it is. but blue of a lavender shade is far more delicately lovely and uncommon. An exquisite sown maae of lavender blue mous cuuo as trimmed with velvet of xne same hue, describing lozenges and bands, which rather heavy form of embellishment Brussels lace appli cations and silver gauze braid bright ened more charmingly. Kxiaoir 6g Confidences Gun-metal green is a smart shade in veiling. Brown in various tones continues In high favor. A touch of orange is lovely with brown shades. A clear buff color Is much liked for tub materials. Satin-finished silks may be counted upon to make their reappearance. At Longchamps the leading colors were white, lavender and shades of blue. Check silks are used for everything from traveling frocks to the most ornate visiting gowns. Headings, buttons, rings, buckles tucks, bows and tiny rosettes adorn the backs of the fashionable wide girdle. The coolest hat seen was of dull green silk stretched over a light frame, and a thin scarf wound care lessly around It ' A decided leaning toward dullness In silks and toward gloss In woolen 1 ri. L - taE 0- stuffs is a prominent feature of new autumn dress fabrics. High Girdles Popular. A woman's belt may be the making or the unmaking of her career. There is scarcely a more conspicuous or a more important detail of her dress The high girdles of soft silks in white and black and colors matching the costumes have had a popular vote and one that has elected them the long term of preference. Still there are leather belts, and exquisite ones of soft, pliable calf, richly embossed with gold and clasped, perhaps, with a military buckle of Russian enamel. Embossing is the smart ornamenta tion of the season for belts and .s found only in the good style cuts. The buckle is usually about three inches long from end to end, and severe In shape. A distinctly English belt is of plain wuiLe giove Kid, stitched with black, ""u uucKie in tne form of a round disc of yellow metal, gold plated, monogram enameled in color. any Watermelon red, if worn with the right gown, is an exceedingly fetch ing coior ror the belt The buckle adorning It may be absolutely unique, with its Tieavy square of gold-plated yeuow metai as a border for the monogram. Tie latter, also heavy nut nat of surface like the mono- grams of all sorts, are used and are extremely pretty and Individual. Girl's Dress. Pretty dresses that also are simnln are always in demand for school wear and are shown in many light weight xnis one is exceptionally at- tractive and is made of small blue and green plaid with a fancy handing fin ished with a black edge as trimming. The box plaited ef fect at the front produced by tucks turned in opposite directions, and the becoming cape collar make the distlngui shing characteristics, but the lines are good and the style is desirable in every way. The dress consists of waist and skirt which are joined beneath the pointed belt. The waist is made over a fitted body lining and is tucked for a short distance below the shoulders, beneath the cape-collar, and for its en tire length at center front and back. The sleeves are full, finished with straight cuffs, and the skirt Is straight, gathered at its upper edge. The quantity of material required for the medium size (ten years) is 5 yards 27 inches wide, 4 vards 32 inches wide or 3 yards 44 inches wide, with 7 yards of banding to trim as Illustrated. Brandy Peaches Without Spirit Cut perfectly ripe clingstone peaches, not soft, but ripe. Into pieces, after peeling them. Use two 2-gallon stone jars, if you want a eal-. Ion when done, as they shrink away nan. -ut m a jar a layer of peaches, then a layer of sugar, and so on till the jars are full, sugar on top. Put weights on and set jars in a cocl place until peaches have done shrink ing. Then put the fruit all in one jar, and cover with the juice. Cover tne jar with stout pieces of paper, rubbed over with the beaten white ot an egg, press down closely on out side, put on more paper the same way and tie over the top a stout cottoi cloth. Will be ready for use in three or four weeks. Variations in Veils. Chiffon veils often show a bit of embroidery on the hem, which gives them a charming note of daintiness and novelty. A veil of the most dream like shell pink will have four-leaf clover in pale green lightly powdered over its broad hem; or, maybe. It Is a brown veil, which has little nastur- j lums in a fashionable shade of nranc-A sketched along its hem by the young sin woo means to wear It with a. mnil. colored taffeta frock. The variations are limited only by one's imagination and skill with the needle. Paper Doylies and Center Pieces- I The woman who wishes to slmnisfv I her housekeeping finds one aid in the new paper doylies and center pieces, is mat look so much like linen. They are not of the Japanese paper variety, but look very like those fine things of linen that any lady used her eyesight and time to elaborate. They are so dainty that even fastidious women use !.. : them for many Informal occasions. i ney have the further virtue of being inexpensive. Fried Ego Plant. Pare and cut in slices half an Inch mick. Sprinkle a little salt on oh slice and press down for an hour men rinse in clear water, and dry wen m a towel. Dip In ess and roll ed cracker and fry a nice brown In not cottolene. Season more, if quired. Change in Tan Shoes. Tan shoes for walking are no longer mannish in effect They have high Spanish heels and the low ones are extremely low cut in front. An un usually wide range of color is shown in mis year's tan shoes, beginning iia a aencate champagne tint and ending with a deep warm brown. iiuu a. uieajving nmge with a very T - - ,- . . son ieaa pencil. Emery powder will remove any or- ainary stains irom Ivory knife han- ales. Pineapples, either raw or cooked are ood for people with weak I mroats. xo remove soot from a carpet sprinkle plenty of salt over it and sweep along the grain of the carpet Repeat until every trace of the soot is removed. gasoline put on stains on a white silk waist, followed by as much lump magnesia as tne gasoline will take up, wel1 rubbe in. will generally remove I lne slams- wnen grease Is spilled on the I kitchen table or floor, pour cold water I on il at once to prevent it soaking into the wood. It will quickly harden and can be lifted with a knife. Black and White Combinations. Black and white combinations are I Probably the most chic creations that n give ner patroness, I but at the same time the most dif- i cuuer artistically. Just a triflo, too much black at the wrong piace win give too heavy a line of contrast and the entire gown loses all style. In one effective gown a white chif fon cloth with hair-line stripe of black and black novelty lace are used over a foundation of white taffeta veiled with a very sheer mousseline de sole. This underskirt is circular fi f t i n t, closely to yoke depth and i3 habit back. A plaited ruffle finishes at hem. Over this the mousseline is in five gores with a deep graduated flounce. slightly fulled, and edged by a ruche. The chiffon skirt has panel front a full flounce the depth of one beneath and gored sides, shirred in voke ef fect with tucks and again above knee. Cream Serge. A delightful, fine cream serge cos tume examined lately showed a bolero thickly braided with flat silk braid and finished with tiny silk ribbons. The skirt was made with a braided panel all down the front and was also decorated with buttons; the braiding appeared again on the hips, and five enormous flat tucks were noticeable at the hem. The New Ribbons. The new ribbons show the Louis XVI. irffluence in a touch of gold. Pale colorings such as blue, lavender and pink, in taSeta- ribbons are embroid- ered In tiny &ld bw knots " Blouse Waist. Blouse waists with shallow yokes are among the latest of fashion's of- renngs and are adapted to many at tractive combinations. This one gives tne Droad shoulder line that is the very latest edict and Is made of tan colored veiling, barred with a yoke of cream lace over white, and band ing in tans and browns. The fact that the closing of the waist is made at the front that of the yoke at the left shoulder. Is a specially note- f v vji luj leuiure ana the model will be found adaptable alike to and to the odd waist the gown The waist consists of the fitted lin ing, which can be used or omitted as preferred, fronts, back, sleeves and yoke. The sleeves are joined to the waist and the two are gathered to gether, then arranged over the lining, when that is used, nr ininod tr thA trimmine hand when ihn ui . o " u-wu , iiuiug g omitted. Tlocn hmi ni.h i- i edges of the sleeves and at the t,.v a regulation stock. The quantity of material required In the medium size is 4 yards 21 Inches wide, 3 yards 27 Inches wide or 2 yards 44 inches wide, with i yard of all - over lace and 1 yards of bandine to trim as niuEtrated. PTn.iifTiiiri.rii till Increasing Capacity of Cows. Professor W. L. Carlyle, in an ad dress to Wisconsin dairymen, said: After fifteen years of study and ob servation and five years of experi mental investigation of the dairy ca- pacity of cows representing practically nil hA . . ijiiea oi cows Kept on me farms of this state, I am willing to risk my reputation on the statement that there is not a healthy, normal ..if j . - calf dropped upon any of the farms of this state, of any breed, that will not if properly reared, fed and cared for from birth onward, produce at least 300 pounds of butter In a year, when at her best At the same time, I believe quite as firmly that there are many dairy cows bred for the specific purpose of milk and butter production through many generations that will produce 600 pounds of but ter per year under most favorable conditions as readily as some other cows not having these inherited ten dencies will produce three hundred pounds. While I do not wish to ad vocate the breeding of anything but the best of dairy cows, or to underes timate in any way the imDortance of inherited tendencies, yet I am assured from the results of our work at your Experiment Station at Madison, that there are thousands of choice dairy cows in our state that are not re turning their owners a profit, for the reason that they are not surrounded with the proper environment Includ ing suitable feed, shelter and manage ment Of the cows purchased for our dairy herd at Madison, as manv of vou know, only two or three have cost above $65.00, and many of them much less. They include cows inheriting beef tendencies, as well as those dairy tendencies, and yet there is not a ma ture cow in the herd.exceDt a Dure bred Jersey or two, that has not pro duced over 400 pounds of butter In a year. The trouble with so many of the dairy farmers in our state is that they are accustomed to look upon and think of a cow as a machine, into which if you put a certain amount of raw material you will get a certain amount of finished product irrespec tive of the fact that each and every cow is an individual with certain pe culiarities and tastes that must be studied and understood, and the most suitable raw material, supplied in the matter of feed, not to mention the nu merous other conditions, before the particular, individual cow will manu facture the finished product to the best advantage. Of the fifty or more cows that have been in the Station herd in the nast five years, the three cows producing the greatest amount of butter in a year have belonged to three different uccua uu, wniie mey naa many or the essential characteristics of large Fwiiw:ia m Gummuo, yet tney all showed strongly the type of the breed to which they belonged. The largest yearly record of butter pro duction of any cow in the herd was made by a grade Red Poll; the second largest record by a pnre bred Jersey. and the third by a grade Shorthorn. The phenomenal production of these cows was made possible by a careful study to supply each one of them with the kind of feed and environment that was best suited to the particular de mands of the Individual animal for greatest production. If all three cows had been given similar feed and treat ment In every way, there would have been a wide difference In their pro duction and some of them would have yielded much less milk and butter. Foam in Skimming Tank. H. R. Wright Dairy Commissioner of Iowa, says: There has been a very considerable amount of discussion in regard to the methods of prevention of foam, which is the one objection to the pasteurization of skimmed milk at the creameries. The experience of numerous buttermakers, who have tried numerous plans, is convincing that there is no. successful method of preventing, absolutely, the foaming of the skimmed milk when it is heated by the introduction of steam into the milk. The foam, however, can be taken care of at slight expense so that it will not be at all annoying. For some unknown reason practically every creamery has been built with the skimmed milk tank inside, a fact for which there exists no necessity. A skimmed milk tank built outside the creamery at a reasonable distance from it and situated over the drain, is me meat skimmed milk tank, and In any case, in order that the foam may be controlled, the skimmed milk tank must be a closed tank. There should do a mannoie in the cover of the tank so that It can be cleaned, and besides the opening of the Inlet and I outlet for the passage of the skimmed I uiua, mere Boouia De another open- I , lng in the eover of the tank from 7"6-fbl cenUmeters- Were possi which a tin or sheet Iron nine 12 or "l" f AeA' .A. send to the ate ex- 14 inches in diameter load, dT.. ... I is flnaJlv r,. "J Mjnua. such a device is cheap and . easily made by any tinner and will effectu ally dispose of any amount of foam that may arise. Buy a Thermometer. We have dften advised our readers that make butter to buy a thermom eter, whether they are engaged in making butter on a large or small scale. In fact they should purchase a number of thermometers, as they are frequently broken, and cost but little. In Kettine them, however. It is best to be careful and get good f' a"there are manf on ""T I Jtet trmt om roralacelv mtllA And "l "ai are carelessly maae ana will t ., .!,. J"6" tA larS number of agents that ha thermometers handle only ex- I ceeriins-lv shA n ..t-n. tha rh- ceedingly cheap makes with the ob ject of making as much money as possible out of them. If the farmer tries to buy a "dairy" thermometer from them he will be told that they do not know anything about such thermometers and never handle them. Perhaps they will refervto a catalogue and show an expensive thermometer made on an elaborate scale. The writer had this experience In trying to get a thermometer in Chicago. Most ofthe stores visited had ther mometers, but not of the kind de sired. One 'or two had thermometers made for floating around in liquid, but costing more than they were worth for practical use. At last one place was found that had dairy thermome ters that sold at 25 cents each and which proved entirely reliable. A dol- J" thermometer is as likely 1o ba broken as a twenty-five cent thermom- mis is a contingency uiu must be provided for. The buttermaker of the past seldom never used a th.rmnmL, as or never used a thermometer and as a result made a very uneven lot of butter, taking one make with another. It is certain that no scientific butter maker now ever thinks of making but ter without learning the temperature of his cream. There is nothing that can be relied on to give this tem perature record but the instrument created for the purpose. Drainage from Creameries. x The drainage from creameries often becomes a source of much annoyance to people living In the vicinity. The drains become foul with decaying casein and other refuse. As most of our readers are aware, putrid sour milk has not the smell of roses. Resi dents in tie neighborhood of such ditches make complaint at the nui sance, while the cattle and other stock that are in the habit of drinking at the brooks refuse to take the water. Some creameries undertake to remedy matters by running sewers for a long distance to some brook that is at a considerable distance from houses, but even in such cases some of the objectionable features remain. This may be remedied by the building of large tanks that will receive from 3,000 to 6,000 gallons of the drainage material at a time. These tanks can be constructed so that the water in tank will be kept nearly full at all Ume8. In effect this is a septic tank. It should be kept closed at the top. so that the air will not have free access to the tank. The result will be that the casein in the slop will largely rise to the top and form a scum. In this the bacteria of a kind that do not use air will work and destroy all the organic matter, precip itating the ash only. The water then Sows away clear without odor and can be allowed to run into any brook without a suspicion of polluting it The Pipette and Test Bottle. A good many of pur readers are using the Babcock tester. To such we would say, "Be careful as to the cor rectness of the pipette; as a variation in the gradations of this may result in rendering the test of no value at all. For many years this matter has been discussed, and in some of the states laws have been passed In an attempt to regulate it. It has been decreed that every creamery should provide itself with a pipette approved by the state, this pipette to be used to test all the others. But a good many creameries paid no attention to the law and others bought the pi pettes , and laid them away carefully. it was easier to assume that the pi- pettes bought from the commercial houses were right than to find out bv testing them. But to the man that purchases a tester for the sake of finding out what his cows are doing mis carelessness will not be passed by in silence. He has his own inter ests to act as a spur to make hfis careful. One of the common methods of testing bottles is to make the tests and then compare the results from the different bottles or pipettes. If ail agree it Is quite safe to assume mat me pipettes and bottles are cor rect This does not, however, neces sarily ioliow; for the reason all of the pipettes and bottles may have come from the same manufactory and been all made wrong. On the test bottles the neck from 0 to 10 should contin 1 5wo bic centimeters of liquid, and capacity or f""""fc get sample hot- "e "u p,Pelte8 to be acco- rate. w armers Review. Wisconsin Buttermaklng. Prof. J. G. Moore, after, an inspec tion of Wisconsin creameries, says: The methods Of maklnir hnttAr ,n by no means uniform. Some butter- m""s have success 'with high tern I . & waa I neratnro t , .... .7. . :. ..iuiuis, omers will low creamery - have to determine for the buttermaker what plan hTwm pursue I . .. no will pursue to get the best results, as it is mani festly impossible for a maker to prac tice high ripening temperature unless he has Ice or some other means at his command to control the temperature at will. However, more important than methods of making, to my mind, is the factor of cleanliness both in the handling of the machinery in the factory and In the care of the milk by patrons. The through which the milk passes should be cleaned much oftener than they are and to this one cause a great deal of off flavored butter can be traced. The gates to the milk too, are liable to become contaminated and prove a lively source of bad flav ors. Churns are usually kept clean, although not always, as I have had frequently to clean churns this last Bummer The reason toLTll iTl good many cases due more to ignor- ance than j,,, . . . 7 dirty. There is -v..uwaw3 ucaire LO DO however to r7i, , , cnance' T?' to.reacb- the slovenly maker man mere is to Impress the average patron with his shortcomings. In look ing over the cans brought tr, rot, it is rather a delicate task for the maker to tell a man that his cans are dirty and his milk impure. Not only from the fact that he will incur his enmity, but that he will told that if he does not want to take his milk in, there are other cream eries where they will be glad to take it, and this Is too much the case and where a creamery is eettine hsrdiv enough milk to pay expenses the loss of a patron or two is keenly felt Milk Powder. At different times we have discuaaort in these columns the matter of milir powders and have cautioned our read ers against' too quickly accepting the statements that are going the rounds of the press, so far as the maklnir of milk powders that will change back into milk is concerned. There never was a time when this matter was re ceiving so much attention as at the present time. Yet in the matter of milk powder we have ma.de lutionary discoveries. The makine of milk flour has been followed for some years and this Cour is nnw an ai-tlola of commerce. The men that Dut out the new processes claim to have dis covered some way of making a powder that will quickly turn back into fresh milk. On the Investigation of anv one of these powders It is discovered not to have this valuabln nrnnertv. A report from Germany says that an that counts .T " .17, '-.raugauon into milk powders In short of FihV nTaV TZt.TZL T. back into milk but do chmn into a. liquid that has a sediment and is little like milk. To Can Corn. Slice from the cob when in the best condition for eating; pack in mason jars as fully and solidly as possible, screw on the covers, but not to iha final twist as there should be left a chance for the steam to escape in cooking; plunge in a boiler filled with cold water and with straw or a cloth on the bottom, upon which th jars can rest Heat the water and let boil for three hours. Then remova cans from the water, turn upside down, and when cool enough to han dle comfortably twist the covers as tight as possible. Store in the dark as light is believed to promote fer mentation. Aberdeen Sandwiches. Chop very fine any cold meats veal ham, beef, or poultry; for each teaenn. Tul ess-sizea wt of butter, pep- r."".6111 " """e' a teacup of sift- ed bread crumbs and a very little wa ter to mix to a smooth paste. Roll or work on the board into strips and then into oblongs; place each between two lettuce leaves and roll separately in waxed paper. Household. Very thin curtains or those whose day of service is very nearly over will stand the ordeal of washing much bet ter if care be taken to baste them up on sheets of cheesecloth first This relieves them of much of the strain, of wringing and prevents them from being whipped to pieces by the wind in drying. Keeping Horseradish. Grated horsAradlsn ian t. . hand readv for n and v-D I'fresh flavor If well covered with vine,-. gar and put Into an air-tight Jar im mediately after grating. When it is to be used take out quantity desired dilute slightly with cold water and" mix with one teaspoonful of sugar tai two tablespoons of horseradish.