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HOLDING THE LIGHTHOUSE [Copyright, 11*04, by T. C. McClure.] Asa sergeant in a Federal infantry regiment I had been detailed to take charge of a lighthouse on the North Carolina coast, and one evening during ILe last year of the war 1 was driven Inside by seven Confederates, who had frruled from a sloop near by and whose rdos'on was to destroy the light. I w. ~ well provided with arms and am r ;..an, ars ! as they came within rg distance 1 opened fire aiul wounded one of them, Ali of them at unco in. ' to the left to ...et out of canye. mu . . 0 minutes later there was a demand ti at 1 surrender. In case of refusal they wqulJ burn me out. As the lower door was a stout one and loopho’ed far musketry and as there was r: > drift stuff witnin a mile ef ns to ms so a fire, I was not greatly worried over the appearance of the cien and tlieir threats. 1 made the door secure and then climbed to the top of the lighthouse, and just as I got there the sloop from which the soldiers laid landed and which had been loft to take rare of itself was floated off the beach by the rising tide and soon passed be yond recovery. The situation now pre sented war. a rather curious one. 1 was a prisoner inside the lighthouse, but the gang were prisoners outside as well. We were on an island, and there was no escape for them without a boat. I expected to be fired on when I light ed the lantern, which was in an ex posed position, and, sure enough, they opened on me with their muskets and shaved me pretty close three or four times. I got down safely, however, and then had only the door to iook after during the night. I got another demand to surrender, but only laughed at it, though two of the men crept softly up and gave me several bullets through the loopholes, which might have finished me had I been standing erect. The fellows could not tell whether I had been hit or not, and about 9 o’clock I heard them crawling up again to lis , ten. As one of them nibbed against the door I fired through a loophole, and the yell which answered the shot was proof that Iliad wounded another. What the unwounded would do during the nignt I could only guess at and be on the watch to checkmate. The two wounded men must have suffered a great deal, but the leader was a deter mined fellow and bound to carry out his orders. Soon after the wounding of the sec ond man I heard tne whole party mov npr away/and it was a matter of two hours before they returned. They had searched the shores for driftwood and brought back loads of it. Or a sudden, while I was listening with the closest attention, the loop holes were stopped up with sticks thrust into them, and then the supply of firewood was heaped against the door. There were three men engaged in this work, and all at once 1 threw th|> door wide open and blazed away at them with my revolver. All went down, and before the others could come up I iiad the door shut again. It was not until two hours later that 1 knew whether I had or wounded the three. I had managed to clear the loopholes and was on the alert for any farther move when 'one of the gang crawled as near as be dared and shout ed: “Say, you in there, we want to sur render!” “How many of you?” I asked in re ply. “Seven, and five are wounded and suffering. The sergeant will be a dead man unless we can get help pretty soon.” “Where are the two un wounded men?” “They swam off to get the sloop and have either been eaten by the sharks or drowned. Say, sergeant, for heav en’s sake don’t go back on us! We were sent to capture and destroy the lighthouse, but we have got the worst of it and are ready to surrender to you.” I looked on it as a plot to take me off my guard and refused to open the door. Twice more before daylight the same man came and again appealed to me, but lie received the same answer. The ones I feared were the two un wound ed ones. I believed they were in am bush instead of going off after the boat. When daylight came I went upstairs and looked down from the parapet and soon made out that there w as one man dead and no others about except the wounded. Before descending and open ing the door I made them disarm, and just as I was going out to them my assistant, who had been away ever since the morning before to secure fresh supplies, ran his boat upon the beach. Wo took the wounded in hand together. The sergeant in command of the squad had bled to death during the night of his wound, and some of the others were in a very weak condition. We bound up their hurts and made them as comfortable as possible, and that afternoon a Federal craft was sig naled, and she ran in and conveyed the liv ng to Georgetown as prisoners of war. About the same time the Confederate sloop came driving back with the tide aid was easily secured. Several sur prising discoveries awaited us. She had about $500,000 of Confederate money aboard, which was entirely worthless as currency, but we also found S9OO in gold and greenbacks, jewelry which afterward sold for over S6OO and a number of firearms of a new* pattern. M. QUAD. ! ‘<l All the Guests. In the days of King George 111. of England the Persian ambassador to liis court demanded, but was denied, prece dence over all other foreign representa tives. He refused to go to court, caus ing it to be reported abroad that be was ill. He met the prince regent at the house of the Lady Salisbury of the time. “I am very sorry to offend your royal highness by not going to court,” he said. “Now, sir, my sovereign, he tell me 1 go first; your people say I must go last. Nov, this very bad for me when 1 go back to Persia.” So say ing. he made a significant pass toward his head, expressing decapitation. The prince tried to appease him. “But, sir, you still angry with me. You have not inched me to your party tomorrow at." The prince explained that it only a children’s party, but the ; hns.-.uhor might come if he chose. ’. 1 ' id choose, for no went and, being e <: i’v ambassador there, led all the . -' •■ s. thus scoring heavily for Persia, v-d-lcii made him comfortable ribout the male again. Restoring- Failed Ink. Faded ink on old documents, papers, parch meats, etc., may be restored so as to render the writing perfectly legi ble. The process consists in moisten ing the paper with water and then passing over the lines a brush which has been wetted with a solution of sulphide of ammonia. The writing will immediately appear quite dark in color, and this color in the case of parchment will be preserved. On paper, however, the color will gradually fade again, but on a fresh application of the sulphide of ammonia it will reappear. Writing executed in ordinary ink which has been rendered illegible by age may be restored by carefully moistening it with an infusion of galls or a solution of ferrocyanlde of potassium slightly acidulated with hydrochloric acid. Care must be taken to apply the liquid so as to prevent the ink from spread ing. ‘ Sandy’s Initiation. A Scottish gillie was invited by the laird to take a pull at his flask after galling the first fish of the day. * “I eacua trink oot a bottle,” protest ed the gillie, with a frown of disap proval. . - “Aweel, try, Sandy.” said the laird encouragingly. And Sandy tried—tried so thoroughly that the laird gazed in mingled awe aiul admiration as the whisky gurgled and gurgled out of the flesk down the swarthy throat until, with scarce a heel tap Left in it, the “pocket pistol” was handed back to the owner. ' ‘ Hoot, Sandy, maybe ye were rieht; maybe ye canna trink oot of a bottle,” gasped* the laird, with a mighty sigh, “but, eh, inou, ye’d soon learn!”— Baby’s Magazine. Benefits of Proper Breathing. The habit of slow, measured, cleeg* breathing that covers the entire lung surface is of more value and impor* tanee than you will ever believe untE you have tried it, and when you hav* established the habit of breathing in this manner you will say some remark able things in its favor. It will reach all points of your physical system. All the benefits that occur from healthy condition of the blood will in a greater or less degree be yours, for the manner and completeness with wiiich the in spired air comes in contact with the blood in the lungs are of the utmost im portance to every vital process.—Chris tian Work and Evangelist. Hissing? In the Theater. Formerly there was no hissing in the theater. The benevolent audience were content to yawh and fall asleep. The invention of hissing is no older than 1680 and took place at the first repre sentation of “Aspar,” a tragedy of Fontenelle. so we are told by the poet Roi in his “Brevet de la Calotte.” A farce was produced in Bannister’s time under the title of “Fire and Water.” “I predict its fate,” said Bannister. “What fate?” whispered the anxious author at his side. “What fate?” said Bannister. “Why. what can fire and water produce but a hiss?” In LU?ht Distress. Anew term was heard the other day. An old lady and her two daughters came into a millinery store. The young women wore meurning hats. The old woman said to the clerk: “I want a mourning hat, for I am in mourning. But my datter here.” indicating, “is a widder of two years’ standing, and she *s in light distress. Give her a hat with blue feathers on it.”—Chicago News. Schoolboy Humor. Etc. is a sign used to make believe you know more than you do. The equator is a menagerie lion run ning around the center of the earth. The zebra is like a horse, only striped and- used to illustrate the letter Z. A vacuum is nothing shut up in a box. Definitions by London School Children. That Was Different. Mrs. Tittle—What a beautiful world It must have been when there were only Adam and Eve in it! There was nobody to say nasty things about them. Mrs. Tattle —But, then, tliej’ had do body to talk about. Mrs. Tittle—Well, I guess, after all. the world has improved since their time.—Boston Transcript. A Dreadful Disappointment. “They say lie was disappointed in love.” “Yes. tier father failed in business just a week before tlie day set for wedding.”—Cleveland Plain Dealer. The Bliss of Riches. “Money,” said the wise man, “dBS not bring happiness.” “Oh, yes, it does,” said the still wiser man, “if you have just enough of it.”— Chicago Tribune. THE. DAIRY SIRE. Importance of Gooil Blood In Build in*; Up the. Herd. After a fair trial all mature cows that do not come up to a profitable standard should be disposed of at once. A heifer may not do avcll with her first calf, but if she is a promising individual in other respects she should still be retained. If, however, she is a poor producer during her second lacta tion period, she should be kept no iaagm- Affce? the cows have been tested for ■2 pear and the best ones determined, ibould be bred to a sire of some f Iseed, one that is both an eg eciimi individual and whose female ancestors have for several generations been large producers. In no class of animals is the pedigree of so much importance as in the dairy sire. In oth ers something can be told of the sire's individual merit for the purpose for which lie is kept. The speed stfi.ll ion can be tested on the track, fijio wool ram by is fleece and all fie.-.;li producing animals by tlu/ devel opment of high priced portions of their bodies, while the ability of the dairy bull to produce good milkers must be determined almost entirely by the rec ord of his ancestors. Again, in no class of animajs do we have the opportunity to determine the individual merit of the females from a standpoint of production so well as in dairy cattle. An exact record of the yield for the entire year may be easily kept and the .animal’s actual worth be .determined while still comparatively young and without destroying the ani mals, as is necessary for the block test. The old saying that “the sire is half the herd” does not always express whole truth. In a sire whose ancestors have been bred for dairy purposes only these characteristics have become firm ly fixed and when crossed on cows of no special breeding will produce calves more like the sire than the dam. In this case the sire counts for more rtian half. A dairyman niay start with nothing but tlib grade cows of only fair quality and by simply purchasing dairy sires of excellent -quality have a line grade dairy herd in a few years. Too much stress cannot be laid on this point, and money and time spent in finding an excellent sire will prove a remunerative investment. Professor Fraser of Illinois Agricultural College. Dairy Profit* Show Quickly. Those engaged in dairying as a nil 1 are prosperous. The e are a host of reasons for this. The prime one is that it is a cash business. You feed your cow today and get your returns tomor row. The dairyman does not have to wait until after the harvest to pay Ins hired man. lie has his cash at the end of every month. He need not run a bill at the store. He is engaged in a cash business and can pay as ho goes. This is one of the foundation principles of •jSSjfj—* r‘2nnrs Advocate. | the Cow’s Milk. as® many ways to test the -5i9 oaiw'a milk besides the churn, and the matter of testing should never be neglected. Influence of Fooil on Cows. Rich food will decrease the quantity of milk, but will increase the quantity of butter. Kind Treatment Pays. Milk and feed regularly, and with kind treatment the cov/s are certain to respond. Hints For Milk Farmers Hand separator cream needs to be kept as carefully as any other kind of cream. Progress in this lias been made but slowly since the introduction of the gathered cream system, or in deed since the introduction of the hand separator. Considering the small vol ume of gathered cream compared with the whole milk system, there seems lit tle reason in every farmer not having a perfect arrangement for keeping it. But it must be acknowledged that so far as we are able to learn by far the greater part of the cream from hand separators is still kept in cellars with vegetables and all kinds of things that have an odor that is not an addition to the flavor of the cream.—Hoard's Dairy man. , Give the Cow a Chance. Kind and considerate treatment goes a good way in getting the best results from the boy or hired man. Try it on your cows. The Good Cow. The good cow is cheap at a big price, and the poor cow is dear at a very low price. Test the milk from each cow, and do not let a cow that is only worthy of a place as a beef animal work you. Keep Milk Clean. This is the time in the year when farmers, not realizing the danger, allow the milk to stand in unclean stables, where it takes up objectionable odors that may be present. The ’result is tainted milk and a deterioration in the quality of butter. Sampling Milk. The weighing and testing of one mess of milk are of no value, but the milk should be weighed and sampled several consecutive milkings if a true average production of the cow is to be oDtained. —Hoard’s Dairyman. When to Cut Hay. All grasses designed for hay should be cut when in that stage of growth ins the most protein. With redtop, blue grass, or grass and alfalfa, that means rast before or at the beginning of the ' ■ tage. One pound of hay made at this stage and cured rightly is worth two pounds for milk nuking or the growth of young animate of or dinary hay. CHOOSING A DAIRY COW. Points That Indicate Milk Producing Qualities. 11l tae year book of the Idaho state farmers’ institutes C. L. Smith de scribes an ideal dairy cow thus: She should have a big mouth, thick lip, large nostrils, a smooth dished face, wide forehead; large, prominent eyes; thin on neck and shoulder, but widen ing down; fore legs wide apart, so wide that one might crawl between them; full chest; sharp back, wedge-like; backbone rather prominent, ribs to start away from the backbone—that is, slant away and have two ribs right over ,small of barrel, far enough apart so that the open flat hand will go in between them. This is a particularly good indication of a large milker. The swell of ribs, pauncli, should be large, with a heavy muscle running from hip joint diagonally down across the abdomen; cow should be broad on hip and well developed over hip, hind legs well apart, with good show of ud der back of them, extending well up, udder also to begin well in front; but discard a cow that has a meaty, fleshy udder, the ideal formation being a cir cle shape, with the four teats well apart and square on end, and this in dicates an easy milker, while where the udder is well quartered up and the teats are big at shoulder and pointed it denotes a hard milker. The vein that runs from the udder to the heart should be large. If this vein is small and straight, look out. On the contrary, if big and crooked, it indi cates a heavy milker. Notwithstanding all these “good signs” the final test is the milk pail and the Babcock test, be cause there are exceptions to all rules. Motile* In Butter. During the fall and winter we more frequently hear complaints of mottles in butter. This may in a measure be due to too low churning temperature, says C. Larsen in Creamery Journal. At low churning temperature in a cool room the butter usually comes in a firm condition. In such, a condition butter takes s: it with difficulty. It is essential to work it more in order to get the salt’evenly distributed and dis solved. Such an excessive amount of working while butter is in a hard con dition causes an undue amount of wa ter to be expressed, thus making the condition for dissolving sufficient salt more unfavorable, besides lessening the overrun without improving its commercial value. Facts About Dairy Cattle. There are vast differences in the effi ciency and profit derived from indi vidual dairy cows. One cow may pro duce more than twice as much butter fat in a year as another on exactly the same feed. A good cow well cared for may produce five times as much as the average cow. Nearly all dairymen keep a portion of their herd at an actual loss. Many keep cows that pay only half as much a bushel for the grain con sumed as other cows in the same herd. The Milk Machine. The cow is a machine for the manu facture of milk and butter, and the stomach is the best and only labora tory in the world for the purpose. THE BUTTERMAKER. The best churning temperature can only be determined by trial and care ful observation, says L. W. Lighty in National Stockman. It may vary from 52 to 64 degrees. The nature of the milk, the size of the butter globules, the feed the cows eat and many other factors will determine the churning temperature. Ripen the cream proper ly and try, say, 56 degrees. The butter should not come in less than thirty to forty-five minutes churning, and when it comes the granules should be fairly firm, so they will not readily coalesce or smash together. If the temperature is too high the little granules will not keep their shape and it is impossible to wash out the buttermilk, and in our at tempt to work it out we ruin the grain of the butter and the butter will retain too large a per cent of moisture and will go off flavor quickly. It is gener ally a good rule to churn at as low a temperature as is possible to get the butter within one hour’s churning where the churn is not overfilled. Churning; and Working;* In the churning, washing and work ing of butter considerable good sense and skill are required. The cream should be brought to such a tempera ture that it will churn in a reasonable length of time—from .forty-five to sixty minutes —producing granules about the size of wheat grains and more or less irregular in form. The buttermilk can be readily washed from such butter, and this will add very materially to its keeping quality; also such butter, be ing firm, will likely, when worked, be close and possess a good grain and body. Care of Milk Vessels. There are some things about washing vessels which come in contact with milk that the average housewife needs to learn. The dishcloth as found in the average kitchen should never be used on dairy utensils. It is the ex ception where one will be found to Binell sweet an hour after it has been used, and yet milk utensils are often washed with it and wiped with a towel that has done duty on all of the china and glassware of the household and possibly the pots and kettles before the tinware of the separator is touched. Care of Milk. Warm milk from the cow does not absorb odors. While cooling keep it in a pure atmosphere. Heating; the Cream. Adding hot water to cream while churning is the worst of atf practices. THE ViW'Hf TIMES. pdblisbed Thdfsday of e&eh $2.00 per Ye&f. / \ ' * !■Vr'■ . ' I ' Leadings fjewspaper of i/Sayfield f/ ‘ * County, A Thoroughly Equipped lob . 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