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WM A RADFORD.-^.
—I. —.... r —i-rar. r~.v ag '- J=ac*— " '■'•; I ssgaa=g^ Mr. William A. Radford will answer juestions and give advice TREE OP :OST on all subject* pertaining to the lubject of building, for the readers of this taper. On account of his wide experience is Editor. Author and Manufacturer, he s, without doubt, the highest authority an all these subjects. Address all inquiries to William A. Radford, No. 178 West Jackson boulevard, Chicago, 111., and only enclose two-cent stamp for reply. A good front hall, four rooms, and i bathroom downstairs, and three -ather large bedrooms upstairs, is a :rlef description of the interior of the aouse shown in the accompanying de sign. Looking at it from the south east corner It appears especially well provided with verandas; and so It I*. It Is a regular summer resort in the summertime, but the verandas are not wide enough to darken the rooms much in winter. Some people have a horror of an overhanging roof to shut out the little light that nature pro vides between daylight and dark dur ing the fall and early winter months; out there Is a possibility of designing a veranda so It will answer the pur pose Intended without a correspond ing disadvantage. This is a good, big, square house as dimensions go in these days of high prices—just the kind of house to sup port a good veranda. In fact, the long veranda gives an air of elegance to what would otherwise be a rather plain exterior. To save expense, the kitchen part is only one story in height, but the house Is large enough then for an ordinary family of from four to six adults and children. A bedroom downstairs is liked by old persons because they object to climbing stairs. This style of house permits the building of a bedroom and bath on the first floor, and still pro vides for large living rooms conveni ently arranged. Putting the pantry away back in the northwest corner has the advan tage of coolness. You cannot have a pantry too cold in a house that is heated by steam, hot water, or warm air furnace. The arrangement of kitchen, dining room, and pantry must depend to a great extent on the way you want to keep house. If you use a big ice box and take ice the year round, you can manage without a cold pantry; but if you prefer to do without ice during the fall, winter, and spring months, you want a pantry like this with an outside window' looking to the north or the east, and you w'anf this window protected by a very line wire screen, so that you can leave the window open both top and bottom and still keep out the flies and dust. It is difficult to estimate the cost of a house like this. It is large enough to require a great deal of material in the construction work. The cost of building materials varies a good deal in the different sections of the coun try. but there Is a greater difference in the tastes of people building. Some are satisfied with an inside finish of ordinary wood that is commonly got- U A TTfAOV Ii I . \o4^j! r c**c *x*t ■ MVJt 'W OES? MOOft /J. * Ai 1 mmjo* | Kune* L- First Floor Plan. ten out in large quantities and is kept regularly in stock by all dealers. An other man building the same kind of house wants finishing lumber brought from a great distance, and he is not satisfied with the moldings and de signs kept on hand, but he must have “something different." This means that other things must corre spond. It Is like the man who waa ruined by building anew stable. When the fine building was finished, the old horses, harness, rugs and sleighs were not in keeping. He fancied tljey didn’t look well in the new up-to-date stable; so they were sold, and he bought an entire new outfit. The stylish /Igs re quired a stylish coachman —which called for more style—and before he got through with it he found it neces sary to sell his fine property, and his pride was such that he could not come down to earth in his native town, so he moved away to a distant city. I don’t know just where the moral comes in, but I suppose there is one somewhere If you hunt for It. I have r?en a great deal of non sense in building. What Is very com mon In one section of the country is a rarety two or three hundred miles distant. Red brick, for instance, is common in one section, because the mixture of clay and sand used for brick burns red. In other sections the clays are yellow and the brick* are yellow. Well, as foolish as it seems the snob living in the red brick coun try sends away and gets yellow brick because he thinks it is more tony. At the same time another snob living in the yellow brick section sends away to the other place and gets red brick. Both men pay more originally than I \\/' ! k 1 " 1 rqffa ft RTO ROOM 5 s UO */£ o BTO ROOM it e'mc' j —I ceo a vc*; /-# a' aoc , f Second Floor Plan, the brick would cost at home, and they pay freight and extra teaming, besides a couple of profits; and the loss from breakage is considerable. But their pride is satisfied, and they puff out quite chesty when some igno rant person admires their good taste. With good management, however, and a disposition to take advantage of circumstances, home prices, and home talent, this house should be built in a very satisfactory way for $2,500 or $2,600. Treatment That Effected a Cure. The good wife was very ill, so bad that she was having a serious talk with her husband. “James,” she said in a low voice, “in case of —of anything happening to me, I think a man of your tem perament and domestic nature should marry again, both for your sake and for the sake of our children.” Janies dashed the moisture from his eyes ere replied, “Do you thinl so, my dear?” The woman weakly nodded. “Certainly I do,” she said “Oi course after a decent interval.” James* face brightened up. “There, my dear, that relieves my mind of a great burden!” he said gleefully. “The little widow next door has acted very friendly toward me since you have been ill. She's not such a fine woman as you are— not so strong natured and intelligent —but she is a pretty, plump little thing, and I think I’d better give hei a hint.” Next day the good wife was able to sit up. The day after she came down stairs. And on the third day she went out for a walk —and cut the “lit tle widow’ next door” dead! —An- swers. Was Polyphemus a Gorilla? A German savant has offered a the ory interesting to readers of the “Odyssey.” He suggests that the one eyed giant whom Ulysses blinded in his cave on the slopes of Mount Etna was in reality a gorilla. The German contends that the original of Homer’s story was a reminiscence of an actual encounter between early civilized men and one of their monstrous prehuman ancestors. This theory is in opposi tion to th|it of Grimm, who held that the story of Polyphemus is a mythic acount of the strife of the elements. It has been pointed out that the fact that gorillas dp not now exist near the Mediterranean Is not In conflict with the German's argument, since it is well known that in prehistoric times Europe contained many animals that at present are peculiar to Africa and other distant lands. To Prevent Screws From Rusting. The best method of keeping small screws, brads and tacks from rust ing is to place them in small-wide mouthed bottles, tightly corked. The bottles should be perfectly dry before using. Sand paper can be kept per* fectly dry and in good working condi tion by rolling it and keeping It in a wide-mouthed jar and screwing dowu the lid. v Her'Demands. Idealist —In writing for the native drama I am going to hitch my wagon to a star, Manager—You’re lucky if you can [ connect a star with anything cheaper khan a touring car. ATTENTION TO DETAILS WILL INSURE PROFITABLE RETURNS FROM POULTRY Experience of Louisiana Raiser Proves That Clean Quarters, Fresh Water, Good Food and Systematic Care Are Few of Essen tials Required With Fowls. Rhode Island Red. (By Pearl C. Stegall, Louisiana.) I built all my poultry houses 10 i by 15 feet and let the cover extend 6 feet in front and 8 feet on each side. I find this a good style of house for this climate, as it gives good sheds for nests or coops for the young sters. I make the roofs of strips three Inches wide, not over three feet high, and fasten them slightly at each end and by Cleats so they can be removed for cleaning. The floors of my houses and the sheds as well are made of dirt pack ed smooth and then covered with ■wood ashes. After this has been sprinkled with water a few times it becomes quite hard and Is easy to keep clean. The floors of the houses and sheds are somewhat higher than the ground outside. There Is a door on each side and one in front and two windows placed rather high in the back above j the roosts. The doors all open into the I sheds under shelter. The doors i should be made of wire netting in order to prevent mink and ether animals from carrying off the chick ens at night. Nests are made movable and are placed on low benches in the sheds. A house of this size will give room enough for 100 hens. The houses are kept open all the time except in cases of very severe storms. I Two feed coops for biddies and the young chicks are kept under the front shed, w'here they are always dry and which allow' the young chicks to run out on the ground in the garden. I divide my poultry yard into two I plots, one of which contains some fig j and peach trees. I sow oats in the ! fall and field peas in June. The plot next to the poultry yard is sown in oats In October and they furnish the great deal of green food during the winter, and may be cut if not eaten off by June. I give my chickens free range after they are three w'eeks old, but take great Care to keep them out of the rain and early dew. If you are unable to have poultry house and scratching shed, separate White Plymouth Rock Hen. nesting house, roosting house, bone cutters, self-feeders and all that sort of thing, just try my plan and you will have good success. I make nests of clean leaves, straw, cotton seed or light trash with plenty of tobacco leaves. I give a broody hen one old nest the first day r two until I am satisfied she really Intends to set, and then place 12 or 13 eggs under her. I always select the quietest hens for brooders and shut up the others in a well ventilated slat coop and feed lightly on green cab bage leaves or other green stuff with plenty of water. Baked corn bread is excellent for broody hens. I mave the slat coops every day, always placing them in the shade. I believe success in raising poultry is Orchard Culture. Years ago we did not look for re sults In an orchard under 20 or 25 years. By the present methods we do not have to wait so long. This year I harvested from my orchard of four acres, set just 12 years, from two to four barrels of apples a tree. Last year 1 picked two barrels from some trees. This orchard has been worked every year. By proper care and spray Ing, we get results In a short time, which makes it profitable, says a due as much to absolute cleanliness as anything else. It requires a great deal of work to keep your coops and poultry houses and drinking and feed vessels perfectly clean, but it pays better than any other kind of work a woman can do in the farm. For grit In winter I save every piece of broken dishes and with a hammer and old piece of railroad iron I pound it up fine and keep a supply before the chicks all the time. I use this piece of iron as a dinner bell and my chicks all come running the mo ment they hear the strokes of the hammer upon it. Sometimes I trade a fat hen to a res taurant or boarding house for a bas ketful of broken dishes. Let me urge farm women folk to keep but one breed of chickens —the kind you like best, and the best for your purpose—that Is for eggs or meat. If you keep turkeys, ducks or guineas do not let them into the chicken yard, but keep them In a separate place. Everything about the duck and must be kept as clean as possible all the time. If the drinking vessels and feed troughs of the ducks and turkeys are allowed to become sour and dirty, trouble will surely follow. Cut out old wood in currant bushes. Everyone should have a strawberry bed. The bulk of the dairy cows fail to earn their board. The pruning shears can be used every month in the year. The beef cow ought to produce enough milk to rear her own calf. When w T e all adopt the pure food law' on our farms there will be less hog cholera. To increase the supply of cattle it will be necessary to stop the slaughter of heifer calves. Get rid of the windfalls as fast as possible. It means the destruction ol many insect pests. The Shorthorn-Angus cross, produo ing the so-called “blue grade,” is verj popular in Scotland. The raising of winter lambs is a specialty that yields good returns anf which makes pleasant work. In packing grapes discard all green overripe or shriveled specimens. Us ten pound baskets. Strive for neat ness. Horticultural work goes on forevei and is hard labor. If you don’t like the work you will not make a success of it. Unless you have more than you car profitably dispose of nearby you will find it best to sell in the home mar ket. The cow that always looks wild out of the southeast corner of her eye surely has a master that needs edu eating. With a pair of scissors or sheet shears pinch off the blackberry canes when they reach a height of three or : four feet. If you want a little fun leave the lot gate open. But the stock will get more fun out of getting out than you will get out of getting them In again. It is poor policy to allow a young boar to cover more than one sow a day. Thus it is not advisable to allow the young animal to run with the sows. The breeder of pure bred stock of any kind cannot ignore the market for common stuff, the sort of stock de manded by the buyers and the types that are most in favor. writer in an exchange. A buyer who came into my orchard before we had picked any of the apples this year said to me: “That is a sight which compares with the western apples that grow just that way. The trees are about the same size.” Every ap ple was perfect. It showed that by proper care we do not have to wait 25 or 30 years to get fruit. Load the team according to theh strength and use the whip as little iv possible. '* • , t FOUR TEMPTING DISHES 9 MEANT FOR SEMI-INVALID, OR THE JADED PALATE. Proper Method of Making Noodles— Calves’ Brains With Eggs —Recipe for Orange Cream Pudding— Mushrooms and Macaroni. Rolling Out Noodles. —Beat up one. egg. add a little salt, red pepper and; grated nutmeg, and enough sifted; flour to make a stiff dough. Kneadf on a floured baking board until; smooth and elastic. Roll out as thin as a wafer, and cut with a noodle cut ter; then cook in boiling salted ■waterj or soup stock for twenty minutes. Serve hot in soups. This paste may be spread on the bottom of in verted dripping pans and baked in a hot oven. Crease before removing! from the pan. Calves' Brains With Eggs.—Soak; one calf’s brain in salted water, wash it w r ell and remove the veins. Then blanch it and drain and chop it small.; Melt one heaping tablespoonful oC butter in a saucepan; when hot add four well-beaten eggs, the calf's brains and seasoning of salt, pepper and paprika. Now add one tablespoon-* ful of cream and cook for five min-i utes. stirring all the time. Serve with fingers of toasted bread. Making Orange Cream Pudding.— Dissolve tw r o heaping tablespoonfuls of powdered gelatin in one cupful of boiling water, then add two cupfuls of sugar, two cupfuls of strained orange Juice and the yolks of three eggs. Beat all well together, then add two cupfuls of whipped cream, pour into a wet mold and turn out when firm. Serve with stewed fruit. Mushrooms and Macaroni. —Heat half a cupful of cream or milk in the chafing dish; add two heaping table spoonfuls of butter, half a cupful of chopped canned mushrooms, one cup ful of cold boiled macaroni and four well beaten eggs. Stir over boiling water for ten minutes and season to taste with salt, pepper and grated nutmeg. Orange Puffs. Cream one-third cup butter, add one cup sugar, gradually, and two eggs, well beaten. Mix and sift one and three-fourths cups flour with three teaspoons baking powder and salt. Add alternately with one-half cup milk to first mixture. Bake in individual tins. Serve with orange sauce. Orange Sauce —One-fourth cup but ter. Brown butter, then add one fourth cup flour with a few grains cayenne and one-half teaspoon salt, and stir until ■well browned. Add one and one-third cups brown stock grad ually, and just before serving add juice of two oranges. two tablespoons sherry wine and rind of one orange, cut in fancy shapes. Fewer Pans. Cooking in casseroles or other earthenware dishes Is growing more popular each year. It is indeed a sav ing of time, for the foodstuffs may be served in the dishes in which they are cooked, thus materially lessening the number of pots and pans to be washed. Among the most generally used cooking utensils of earthenware, aside from casseroles, art} the pie plates, pudding dishes, shirred egg dishes, bakers, au gratin dishes, bean pot marmites or bean pots with cov ers, tea pots, hot water jugs, individ ual ramekins and custard cups. Tempting Club Side Dish. Take the skin, juice and seeds from nice, fresh tomatoes, chop what re mains with celery and add this dress ing: Yolks of two hard-boiled eggs, rubbed fine and smooth, one teaspoon of English mustard, one of salt, the yolks of two raw eggs beaten Into the Dther, dessert spoon of fine sugar. Add very fresh sweet oil, pour in by very small quantities, and beat until suite thick, then add vinegar till as thin as desired. If not hot enough with mustard, add a little Cayenne pepper. Cottage Soup, Baked. One pound of meat, two onions, two carrots, two ounces of rice, a pint of whole peas, pepper and salt, gallon of water. Slice the meat and lay one df two slices at the bottom of an earth enware jar or pan; lay on It the on ions sliced, then the meat again, then the carrots sliced and the peas, pre viously soaked all night, and the gal lon of water. Tie down the jar, put it into a hot oven for three or four hours. Time, three and a half hours. Sufficient for five or six persons. Apple Sauce Cake. One cup of sugar, one-half of shor tening. Cream together. Pinch of salt and a little nutmeg, about five times ovfer the grater, one teaspoon of cassia, one-half teaspoon of cloves. Then the cup of unsweetened apple sauce hot, in which a teaspoon of soda previously dissolved In a little hot wa ter and after It Is done foaming, has been added; one and three-quarters cups of sifted flour over one cup of seeded raisins and stir well. Bake forty-five minutes. Beefsteak Pie. One and one-half pounds of beef steak cut into small pieces. Put into boiling water and cook until tender. Remove any fat or gristle; add a piece of butter and thicken the gravy with cornstarch. Salt and pepper to taste. Line a deep pie plate with plain paste. Put in meat, which must be cold, cov er with a top crust and bake. Serve hot. For Grease. Blotters kept in the kitchen will be found useful for a number of pur poses. Buy a package of ordinary desk blotters, and when fruit Juice or grease is spattered on clothing or table apply the edge of a clean blotter and most of the liquid will be quickly absorbed. Grease spilled on the floor may be taken up in the same way. - Stewed Parsnips. Peel the parsnips and slice them; boil in a covered vessel until tender, with thin slices of pork; salt and pep' per to taste BEARS MEXICANS’ PLEA TO PRESIDENT Senor Zeferino Dominguez, a S wealthy Mexican planter, as repre sentative of land owners, agricultur ists and other citizens of the twenty seven states of Mexico, recently sub mitted to President Taft a plan . which, he hopes, will bring peace, and insure, permanent freedom from unrest in his country, ‘ The plan I have in view Is that t the land owners of Mexico Join with the government In giving the poor people access to the land. At pres ent 7,000 families own all the land In Mexico. There are 12.000,000 per sons who own nothing and have no Interest whatever in the land. “The way to pacify the poor pco- HS pie is to give them an interest In i\ |i something As the situation stands. ' they can earn more In two hours' il*TOwiw looting than in one year’s work. “The plan I offer includes also the establishment and maintenance of a strong army for defense and for the sup pression of outlawry. We suggest that the army be a form of militia and that the soldiers, when not engaged In military duties, be employed on farms set aside for the purpose. As an inducement to men to enter and rmain in the service, each soldier would receive a small farm at the end of his term. “The situation which confronts us in Mexico is this: We have a govern ment which cannot control the rebels, and we have rebels w r ho cannot defeat the government. "Intervention would be disastrous to all. The United States might send an army of 500,000 men Into Mexico; it might hold the City of Mexico and all the principal ports, but it will not hold the country. There are too many mountains and too many tribes.” PRESIDENT FALLIERES IS CALLED STINGY President Fallieres Is again being ; ' " | subjected to criticism on the score of parsimony. When, a few years ago, I||P the king and queen of Norway were ! guests of the republic, an accident J& \ happened at Versailles which might easily have had fatal consequences • ■ T. for the queen and Mme. Fallieres. Ji The postillion who was riding ono % $$ ■ ef the horses drawing the state lan dau, in which they sat. took too \ V sharp a turn in croslng a bridge & spanning the ornamental lake near |.-ff | Trianon, and fell with his mount into j* the water. Happily the carriage ro- It was stated at the time that since J?' ‘ M. Fallieres’ installation the Elysee i stable was farmed out, and that horses and servants were supplied by M'- - a contractor. Thus the accident was '4 | explained on the ground of the pos- tillion’s inexperience. M. Fallieres was then accused of farming out his *||ia stables in order to reduce the ex penses of his occupation of the Elysee. and a part of the Paris press de nounced his efforts to economize at the expense of the prestige of the | republic. Similar attacks are being made now In connection with the visit of thd Grand Duke Nicholas Nlcholalevitch, who, with his uncle, has been provided with vehicles of shabby appearance, poor-looking horses, and coachmen in ill-fitting old liveries. M. Fallieres’ popularity with Parisians Is not enhanced by this official niggardliness at the Elysee, the blame for which is laid upon him. One paper says: “The Chief Magistrate cannot urge the poverty of his allowance. Count ing credits allocated to his civil list, he receives 1,200,000 francs ($240000) a year, an amount sufficient to guarantee a certain magnificence In the r*cep tlon and entertainment of the nation’s guests." WINS NOMINATION AFTER SIX DEFEATS - - - - - - . — ~ ~ William Sulzer. representative in congress from New York city, was nominated for governor of New York _ ® event k *ime he had been a candidate residence has never been changed tlon as a speaker and debater in (be Cooper Union Debating society. Aft er graduation he took up the prac tice of law, and also entered actively into politics, his first public appear-j ance being as a speaker for Cleveland in the campaign of 1884. In 1889, young Sulzer was elected to the assembly from the old Four teenth district, and was re-elected every year up to 1894. He quickly took a prominent position among the Democratic members of the assembly and hi* name is attached to many measures Intended for the benefit of the people of the East Side, among whom he has always had a devoted following. In 1893 he was elected speaker of the assembly, being the youngest man, up to that time, who had ever held the office. In 1904 Mr. Sulzer was elected to congress from the Eleventh district and has held the position since. He has been mentioned several times for speaker of the house. | RAJ RANA OF JHALAWAR A REFORMER 1 1 —l The Raj Rana of Jhalawar, whose .... portrait is herewith presented, is the representative of a most illustrious branch of the Solar race, the ruler of an important state, and a reformer mtmm who is endeavoring to introduce mod era conditions without giving um brage to the upholders of past tradl tions, than which, as we know, there Is no more difficult task. The his torian of India shows how the Brit ish conquered the peninsula from a > . number of races' by converting the I enemies of one period into the allies of the next; but It has never been .. ,|| .. | made sufficiently clear that there was wg : i one race with which England never ; Bp warred, the Rajputs of Rajasthan, II “the Land of Princes." It was due to the wisdom of an ancestor of the i Rana of Jhalawar, that the Rajputs sought and obtained an alliance and protection in the critical period of V the eighteenth century, when the " Marathas seemed for a moment likely ; to anticipate Great Britain in the unification of India. This prlnoe was Zallm Singh Regut, and, practically speaking, ruler of Kotah for fifty years. Ol him Colonel Tod, in perhaps the most entrancing work that any Englishman has penned on India, has given a vivid picture, as the wise man who con ducted his country through the shoals and breeOiers of a stormy period, and his reflected gJ>n descends on his successor, Bhawani Singh, ■‘he subject o f thu nortrait