tt
FOR WE PKERS
lIIXTS ABOUT FURNISHING ROOMS
FOR WARM AM) COOL
CLIMATES.
SELECT A COLOR SCHEME.
A SIMPLE BEDROOM TASTEFULLY
DECORATED IN BLUE AND
GOLD.
fOME VERY SAFE PRINCIPLES. j
flic Gradation of Color From the
Floor io (he Ceilinu: Should
Follow Nature.
prom Womankind.
In warm climates, let the furnishings
of houses be in cool colors. This will
afford a pleasant relief from the
warmth and glare of the sun. The
same rule may usually be followed
with wisdom in a south room in any
climate. Blue, sage, pale gray and
grayish colors give an aspect of cool
ness to a house or apartment; especial
ly, is this true of the tints of these
colors. Very often a room with many
windows admitting the full sunlight
is rendered too light and bright for
comfort by the use of much yellow and
ecru or of other sunny coloring. On
the other hand, a room for use in
severe climates may be made cheery
and inviting by employing warm hues
for walls and furnishings. More or
less of red or yellow in the composition
of a color will give the desired glow.
Beds, old rose, old gold, golden brown,
will afford apparent warmth. This is
likewise true of many other colors
which, as has been suggested, show
traces of red or yellow.
A definite color scheme should be
decided upon before anything is done
to finish or furnish any room, for only
in this way is it possible to secure a
harmonious result. Two colors which
combine or contrast pleasantly may be
selected, and several shades of each
may be used. Should blue and gold be
preferred for the bed chamber, the
straw matting may show a blue figure,
ami the walls may be covered with pale
yellow cartridge paper with blue and
deeper yellows in the border. White
fur rugs and rugs of golden brown will
be tasteful upon the floor. Furniture
of birdseye maple with a white enamel
ed chair touched up with gold, and with
a table of brass, will be well chosen.
Some of the drapery and cushions
may be in white and blue or white and
gold; others a plain blue or a plain yel
low. Pictures will be pleasing in
maple and gold frames.
Yellow Holland shades, and sheer
sash curtains of white with a tiny pale
blue figure will be tasteful. Other de
tails may continue the chosen scheme
and produce a most charming effect.
For rooms which are in constant I
family use, quieter darker colors may I
be desired. A preconceived plan should
be followed and will yield equally good
results. Let nothing mar the room in i
the way of discordant colors, foreign I
to the original intention. Several safe I
principles are given which may be re- j
garded with confidence; the walls j
should be lighter than the floor and i
darker than the celling; in other words,
the floor covering must be darker than
the walls, and an effect of gradual
lightening be seen from floor to ceil
ing; the fringe or border at the top of
the walls, however, which represents
strong timbers, upon which rests the j
ceiling Or upper floor, must be in tones j
deeper than the side walls, to enable ;
it to take on an appearance of strength. !
The gradation of color from floor to
ceiling is on the principle that in the
outside world the ground is darker in
tone than anything we see to right
and left, and the latter is usually
darker than the sky tints.
Nature is the school in which are
learned all lessons of art. A careful
observation of the outer world and the
aid of a few timely suggestions may do
much to implant truer ideals.
Large and prominent patterns upon
wall papers or carpets are to be avoid
ed Something unobtrusive in design
is much better; something low-toned is
usually preferable. By low-toned is
meant the combination, in ground work
and design, of colors or shades of one
color not pronounced in effect and
which are but slightly different in de
gree.
To return to the matter of brighten- j
ing a room by the furnishings and fin- i
ishings. An apartment which is dark, !
perhaps closed in by high buildings
which cut off the supply of light, may
be made quite acceptable if every light j
and cheerful hues are chosen for its j
decorations. The importance of such '
selection, viewed in the light of the )
pleasure and health of the room's oc- i
cupants, can scarcely be overestimated, j
It is quite as easy to have one's home j
speak cheer and pleasure on every j
hand as to have it dreary and forbid
ding from an unwise choice of interior I
decorations. Taste and wisdom may j
be acquired, built up, in these days j
when 3c much is being done to render i
houses beautiful, and when the higher
Ideas are being spread broadcast.
All. ABOUT "WHOLE WHEAT BREAD
.Why It Is More Nutritions and
Whole-tome Than Other Kinds.
The movement of opinion, somewhat
excessive, perhaps, that has taken
place during the last few months in fa
vor of what is called "whole bread" is
justified by the fact that the advances
made in methods of milling have un
questionably detracted from the nutri
tive value of flour. The bakers' only
aim is to make bread of good appear
ance, very light, white and tasty, and
the public encourage them by their ex
igencies, under the conviction that
bread of that sort contains all the por
tions of the wheat berry that can be
assimilated.
COMPOSITION OF THE WHEAT
BERRY.
A reaction, however, is now setting
In, and we have only to consider the
composition of the wheat berry and to
know what portions of it are used for
the bread we eat to realize the amount
of material that is wasted in the pres
ent system of panification.
Froceeding from the outside to the
inside the wheat berry is composed of
the following portions: 1. An extern
al wrapping, or episperm, containing
only fibers, fatty and aromatic sub
stances, and salts, representing 14.36
per cent of the total weight of the ber
ry. 2. A farinaceous portion equal to
84.21 of the total weight and whose
richness in starch increases from the
periphery to the center, whereas the
amount of gluten and phosphates in
creases from the center to the peri
phery. 3. The germ, or embryo.which
is only equal to 1.43 of the weight of
the berry, but is very rich in phos
phates and in nitrogenous and fatty
substances. "r y
Agriculturists - and chemists are
unanimous in recognizing the impor
tance of phosphates In the development
of plants and have shown that there is
an important relation between the
quantities of nitrogen and phosphorus
that should be contained in the. ground
or in fertilizers. When the latter con
tain too much nitrogen arid not enough
phosphates vegetation Is rapid and
flourishing, but the result Is not satis
factory, the flowering being bad and
the fruit small and of poor quality,
but if in a portion of the same ground
the phosphates are added that were
lacking maturity is rapid and the crop
abundant in every way. A fertiliser
is, therefore, only complete when it
contains strong and settled proportions
of both nitrogen and phosphorus.
What is true of plants and of ani
mals is equally true to man. The nutri
tive value of a form of food does not
depend exclusively, as was thought a
short time ago. on its tenor in nitro
gen, carbon and fatty substances, but
its richness In phosphates has also to
be taken into account. Mineral inani
tion was formerly solely remedied by
preparations of iron, but today phos
phorus, in the form of phosphoric acid
or phosphates, lias to be administered
on such occasions, and experience has
furthermore shown that the phosphates
are far more assimilable when they
form an integral portion of our ali
mentary substances than when they
are administered in the form of medi
cine.
WHAT SHOULD WHOLE BREAD BE
From what we have said it will have
been seen that as regards introduc
ing phosphates into our daily food it
■ ■~ '"■ B ** 0F W « V. MWW TOE BUOC Mt R S .
would be very advantageous to use
not only the germs but. the most per
ipheral gray and red portions of th?
grain. Bread will only be entire when
it contains all .the truly alimentary
portions of the wheat berry.
This, however, is very different from
what is meant by .persons who consider
entire bread as ordinary bread to
which the bran has been added. Once
more let it be said that the only bread
-worthy of such a denomination is that
made with flour containing all the as
similable elements of the wheat, by
being sent a number of times through
the grinding surfaces. The difficulty
is to separate, by bolting, the coarse
bran, which Is of no use, from the
starchy portions, which adhere so
closely to the fine bran that lines the
coarse wrapping of the berry. '
Majendie demonstrated a long time j
ago that dogs fed exclusively on white I
bread die in fifty days, whereas + hey j
live, and without signs of falling off,
on coarse bread. These experiments,
which were made many years back,
should not have been forgotten, and j
amply warrant the campaign that has
been undertaken in favor of entire
bread. '*• --■••■■• • *>-• •■* •» •• ' "
TO COOK MACARONI.
Many Toothsome Ways of Preparing'
the Dish.
Macaroni is of more value as a. food
than bread, and It is not seen upon
American tables so often as its excel
lent qualities warrant. It is inex
pensive, can be made very palatable,
and admits of many variations. Now
is a good time to add it to the list of !
Lenten dishes* **.!''
For Baked Macaroni ßreak the !
macaroni into pieces three inhces long
and lake half as much as will fill the
dish in which it Is to be baked.. Throw
the pieces into salted boiling water
and cook until soft. Shake the sauce
pan often to prevent the macaroni !
from clinging to the bottom and j
scorching. When soft drain it in a |
[ colander. Butter a pudding dish and I
j put in half the macaroni; sprinkle it i
with salt, pepper and bits of butter, |
and cover with a layer of grated cheese. \
Put in the remaining macaroni and
I season in the same way. Fill the dish
| with cream or rich milk, and bake
! in a moderate oven until the milk
! is absorbed and the top of the maca
i roni is a. nice brown. In place of the
| milk and grated cheese, strained stew-
I ed tomatoes may be used. This makes
j a delicious dish. *
To Bake Macaroni With Oysters —
Break into two-inch lengths a quarter
of a pound of macaroni and boil it
until tender. Butter a baking dish and
put into it a layer of macaroni. Sprin
kle with salt, paprika and tiny bits of
butter, and sift over a light layer of
cracker dust. Take one pint of oys
ters, and put a layer over the crackers,
adding alternate layers of macaroni
ami oysters until -the materials are
used, having macaroni over the top
layer. Pour over all the liquor from
the oysters and half a cup of cream.
Cover the top with browned, crumbs,
and bake thirty-five minutes in a hot
oven, covering the dish with a tin plate
the first fifteen minutes.
It is not a Lenten dish, but the way
macaroni was served at the home of a
Greek consul in New York was ex
ceedingly good, and worthy of a trial.
Break three-quarters of a pound of
macaroni into three-inch lengths, and
boil in salted water until tender. Have
one pound of raw beef chopped fine,
and put it in a spider with a little but-
If you want a sure relief for pains
in the back, side, chest or ii'mbs,
use an '
Allcock's
Porous Plaster
Bear in Mind— Not one of the
host of counterfeits and imitations
is as good as the genuine.
Henry A. Mott, Ph. D., F.
C. S., late Government Chem
ist, certifies :
"My investigation of AUcock's
Porous Plaster shows it to contain
valuable and essential ingredients
not found in any other plaster, and
I find it superior to and more efficient
than any other plaster."
THE SAINT PAUL DAILY GLOBE: MONDAY MORNING, MARCH 16, 1896.
ter and salt, and stir over the fire until
it is slightly browned. When the mac
aroni is cooked spread a layer upon a
hot platter, then a thin layer of
grated cheese, next a layer of the pre
pared meat; repeat this, and pour over
the whole two tablespoonfuls of melted
butter. Place the platter in a hot oven,
leaving the door open, for eight min
utes before serving. Half a cupful of
cheese is about the amount required.
Fine or small macaroni is called
spaghetti, and it makes a more delicate
dish than macaroni proper and is gen
erally used when the food is to be boil
ed and served with a cream or tomato
sauce. Have ready a kettle of boiling
salted water, and take a quarter of a
pound of spaghetti, holding it together
in the hand at . one end. Put the
other end into the boiling water, and
as the sticks are moistened bend and
coil them in the water without break
ing, and boil twenty-five minutes. At
the end of that time turn them into
a colander to drain. Put into a spider
one and one-half tablespoonfuls of
butter, and when it is melted stir in a
spoonful of flour. Then add a cup of
stewed and strained tomatoes, salt and
cayenne pepper to taste. When the
sauce boils add the spaghetti, and turn
the mixture on a hot, shallow dish to
serve.
A delicious dish is macaroni a l'ltal
ienne. Break a quarter of a pound
of macaroni or spaghetti into two-inch
pieces and cook in boiling salted water
twenty-five minutes. Put in a sauce
pan three tablespoonfuls of butter,
and place it over the fire. When the
I butter becomes soft beat into it two
HOW TO TURN SKIRTS IXTO BLOOMERS.
heaping tablespoonfuls of flour. Have
ready two slices of carrot and one on
ion chopped fine. Stir them into the
creamed mixture with one bay leaf.
Add two cups of milk, or white stock
is better if it can be used, and salt
and cayenne pepper. Let the mixture
come to a boil, then cook it very slow
ly for twenty minutes, add a cup of
cream to the sauce and strain. Drain
the water from the macaroni and add
to it the sauce, with a cup of mush
rooms cut in halves. Place again over
the fire until thoroughly heated, and it
is ready to serve. '
To Make Macaroni Croquettes— Break
the macaroni , into pieces and throw
them into a kettle of boiling water
and cook for twenty minutes. Put the
macaroni in a colander to drain, and
and pour over it cold water. For six
ounces of macaroni put over the fire in
a sauce pan or double boiler one cup of
milk. Rub to a cream one heaping ta
blespoonful flour with one of butter, and
stir into the milk when boiling. Stir
until it thickens; then add two table
spoonfuls of grated cheese, salt and
cayenne pepper, the drained macaroni
that has been cut into half-inch pieces,
and the beaten yolks of two eggs. Mix
well together and turn into a shallow
dish to cool. When cold, make the
mixture into egg-shaped balls, and roll
them In beaten egg and then in bread
crumbs, being sure that every part is
covered. Fry them a light brown in
smoking hog fat. Serve with tomato
or cream sauce poured around them.
A delicious Italian sauce for macaroni
is made thus: Chop a good fat onion
fine and put it in a sauce pan with
three cloves and two tablespoonfuls
of butter. Cook until the onion is
browned. Stir into this mixture a scant
spoonful of flour, «\nd then add four
tablespoonfuls of the water in which
the macaroni was boiled, a little cay
enne pepper, and one tablespoonful of
cream. Rub the mixture through a
coarse sieve, and add to the s.li'ce half
a dozen mushrooms cut into quarters.
Let them simmer over the lire a few
moments, and then the sauce is ready
to serve. In place of the cream a
tablespoonful of stewed and strained
tomatoes may be used. This sauce Is
excellent to pour over boiled macaroni
or around croquettes and timbales.
To Make Macaroni Timbales —
the macaroni in salted water fifteen
minutes, leaving it in long pieces.
Drain it, and when it is cold, measure
the height of the mold to be used, and
cut the macaroni in lengths to fit.
Butter the mould and line the sides
and bottom with the pieces of maca
roni. Fill the center with a filling made
thus: Take one pound of solid meat
or fish of any kind, pounded or chopped
fine; place in a -double boiler one cup
each of milk and cream and one cup' of
bread crumbs; let them cook fifteen
minutes before putting in the pounded
fish, salt, cayenne pepper, and two
spoonfuls of butter; when well mixed
take from the fire and add one spoon
ful of chopped parsley and two beaten
eggs. When the mixture becomes part
ly cool fill the dried mould with it and
cover the top with greased paper.
Place the mould in a baking pan of
hot water, and bake in a moderate
oven forty-five minutes. To serve,
turn on a hot . dish and pour around
the mould a sauce. If spaghetti is used
in place of macaroni, It does not re
quire to be cooked longer than ten min
utes, and instead of cutting into
lengths, commence In the center of
the buttered mould with the spaghetti
and wind it around until the rim is
reached.
Housewives may borrow from" the
vegetarians' book vegetable cutlets,
which are said to be very nice. To
prepare them cook beans, peas, pars
nips, or almose any vegetable until
soft, and hub them through a coarse
sieve. To a quarter of a pound of the
cooked vegetables add one tablespoon
ful of melted butter, one teaspoonful
of chopped parsley, and the same
amount of onion juice, salt and pepper
in plenty, and two tablespoonfuls of
fine dry bread crumbs. Mix these well
together with a beaten egg, and mould
them into small cutlets. Cover every
part with beaten egg and then with
bread crumbs, and fry them in hot
lard. A cream or tomato sauce is
pourned around them when served.
Of vegetable pies there is a great
variety, and they are a favorite dish
at the vegetarians' table. . They are
an agreeable surprise to those who
have not made their acquaintance be
fore. A delicate pie crust, or one made
of light mashed potatoes, may be used
to cover them. Almost without, excep
tion the vegetables for pies should be
cooked beforehand. They will be rich
er if first fried in a little butter, then
covered with either stock or water and
cooked very slowly until tender. The
following combinations go well togeth
er, placing the vegetables in the dish
in alternate layers: Carrots cut in fin
ger lengths, slices of onion, spoonfuls
of canned tomatoes, and a layer of
cooked macaroni covered with crumbs
and bits of butter for the top of this
pie. Season highly with salt and pep
per, and fill the dish with the liquor
from the to toes "or browned gravy
If it may be used. Another pie is made
with alternate layers of -peas, mush
rooms, a little onion and stewed cel
ery. Moisten with the liquor the cel
ery has been cooked in. In fact, all
vegetables seem to be capable of being
made into pies to suit the taste.
COMBINES SKIRT AND BLOOMERS.
■i* •■•*! •
Invention of a* Chicago Woman,
■niil How to Work It.
CHICAGO, March 15.— Mrs. Ida Con
verse believes "she has provided" a
means for ending* a controversy be
tween the skirt: arid bloomer factions
among women who ride bicycles by a
simple little invention that makes It
possible to transform a skirt into
bloomers just before going out for a
spin and then 'changing the bloomers
back to a skirt, when the ride Is . over.
It is nothing more than a metal band
about six inches long, having a couple
of broad, flat hooks at the back and
a clasp at each end in front. The
hooks fasten the "band to the belt of
the costume, and »the clasps" hold up
the skirt by the lower, back edge,
when it is lifted forward between the
feet and up into place. -
The skirt, thus fastened, assumes at
once the bloomer shape, and when re
leased falls Immediately as a skirt
again. It is thus .(possible for a lady
to be in bloomers and without the an
noyance of skirts while she is on her
wheel, and properly attired to walk
where she pleases simply* by dropping
the skirt into place when she dis
mounts. That" removes one of the
strong objections many women have to
bloomers— they are considered all right
for riding, but not at all proper as a
walking costume. «..„.-., «. :
The change of the skirt to bloomers
Is easily and quickly made. Leggins
that reach to the knees ' are worn of
course. When the lady in skirts wishes
to transform . herself into a bloomer
girl she deftly raises one foot, catching
the back of her' skirt on it. and 'car
ries it forward' to- the other knee.
I here the skirt is easily, reached with
the hands, and drawn up to the belt
band in front and fastened by the back
seam. A little arrangement at the
knees Si 68 at once the bloomer leggln
effect. Any skirt can be arranged in
JvM,t, Way ' but those of three yards -
width are most convenient. .
SOME SCIENTIFIC MEMS.
They Contain Ail That i» Xece«ory
for Proper Livina. ,V:y-;
Mrs. Rorer. who is more or less suc
cessfully trying..to save "the national
rdSr Ch «ih ha i Come forward with a new
idea. She has 'arranged a few menus
on a scientific plan, and though "he
meals are very simple she claims that
they contain all that is necessary for
Pi. per inS - The first breakfast menu
cream of grapes, wheat granules with
cream whole-wheat . bread pulled
fie c^ egSS a s. nd a cup of Fr ench cofl
ree. Those who are accustomed to a
heavy luncheon will probably be start
led and positive that starvation would
be the result of so simple a luncheon
as four large, mellow apples, or oysters
in a chafing dish, with whole-wheat
gems, or .„ a bunch of grapes with a
few Brazilian nuts - or a pint of bouilon
with bread sticks, or steamed figs with
cream and water wafers. Yet none
of the luncheon menus consists of more
Us?" t.ree.rarely more than two dishes.
The dinners are more elaborate, and
consist, in one model, of vegetable
soup, chopped beef with pepper sauce,
baked sweet potatoes, salad of water
ciesses, wafers, cheese and cafe noir
Another dinner •" begins with barley
broth, followed by mutton pie with
brown sauce, hominy, spaghetti with
pine nuts, cheese , soufle, celery with
French dressing, wafers and black cof
fee. Other breakfasts are made up of
such foods as warm baked apples,
wheat granules -with cream and ome
let, a roll and a.cup of coffee, or grapes,
creamed salt cod with a baked potato
whole-wheat rolls and French coffee.
r.- . A
Pretty, Useful, and Salable Things.
Harper's Round Table! ••■
Many pretty and salable things may
be made for fairs by girls who know
how to embroider. .You may, for ex
ample, make a notebook by cutting a
piece of white linen a little larger than
the ordinary pad which you buy at
the stores for five or ten cents. On
this either draw in pencil or stamp a
pretty pattern of leaves,' flowers, for
get-me-nots, or vines, or, if you choose,
the letters which form a motto .or a
friend's name. Embroider these in
delicate colors, and then cover the.out
side flap of the pad as neatly -as pos
sible. You will need a yard or so of
ribbon to bind the back and finish off
the book with a graceful. little bow. A
spool-case is a convenient thing to add
to one's workbasket. You take two oval
pieces of pasteboard, cover them j very
neatly with silk or linen, on which you
have embrodered some dainty device,
and on 'the inner side of each you run
little shirrs of silk, in which you fasten
spools of different sizes. One is al
ways losing spools or ' getting them
tangled up, and by this contrivance
ycu can keep a half-dozen spools in
order. Such a case a*j this, if properly
made, should . sell for one dollar at a
fair, . A pad for the bottom of a writ
ing case' or. bureau drawer, made by
laying a fold of wadding, sprinkled
with sachet powder, between two. cov
ers of silkolin«oK«ilk, is a dainty gift,
and .an acceptable offering for a
friend's table 'At aLsale. ■-*-"--
A conveniens cftSe may be made . to
hold the magazines which accumulate
In . a family by simply covering two
large pieces of_thick carboard with silk,
linen or canvas, on which the little ar
tist. may pain? a delicate design if she
prefers to do that \i*ith her brush-rather
than with her? needle. These covers
should be fa*ten'<*d' together by long
i pieces of broad .white -silk elastic, and
a neat person will very glad to put
in such a case the half-dozen papers or
magazines^ which otherwise litter up
her table. A pretty little book for 'en
gagements, addresses, etc., may be
made by covering cardboard with crepe
paper. Make this just like the cover
of a little book. Fasten inside a small
pad and. pencil, and to the outside at
tach a little bunch of paper violets per
fumed and tied with ribbon.
VAGRANT VERSE.
IX LEAP YEAR.
Sweetheart, should you propose,
It won't be captious quite;
I won't turn un my nose.
For that would not be right.-
I will not blush and say:
"This is so sudden, dear."
I will not turn— nay, nay—
To you a drumless ear.
Rut, sweetheart, If you should
This year your love confess,
I'll promise to be good
And meekly answer "Yes.".
-Life.
BOY WHO BORROWED TROUBLE.
Though extremely fond of coasting, this most
peculiar lad,
1 While' flying swiftly down the hill, would
wear a look of pain
For already he was thinking— and it really
made him sad —
I That very soon he'd have to cl'.mb the whole
way up again.
. —March St. Nicholas.
A LITTLE GIRL'S AVISH.
■
"Mayn't I be a boy?" said our Mary,
The tears in her great eyes of blue,
"I'm only a wee little lassie,
There's nothing a woman can do.
" 'Tis so, I heard Cousin John say so,
He's home from a great college, too;
He, said so, just now, in ihe parlor,
'There's nothing a woman can do.' *'•
Ok
"My wee little lassie, my darling,"
Said I, putting back her foft hair,
"I want you, my dear little maiden,
To smooth away all mother's care.
"Is there nothing you can do, my darling?
What was that 'pa' said last night?
'My own little sunbeam his been here
I know, for the room is so bright.'
"And there is a secret, my Mary,
Perhaps you may learn It some day— •
The hand that is willing and loving
Will do the most work on me way.
"And the work that Is sweetest and dearest,
The work that so many ne'er do,
The great work of making folks happy
- Can be done by a lassie like you!" —
— Ladies' Home Journal.
MY HEART SHALL BE THY GARDEN
My heart shall be thy garden. Come, my
own,
Into thy garden; thine be happy hours
Among my fairest thoughts, my tallest flow
ers,
From root to crowning petal thine alone.
Thine is the place from where the seeds are
sown
Up to the sky inclosed, with all Its showers.
But ah, the birds, the birds! Who shall
build bowers, .
To keep these thine? ~o friend, the birds have
flown.
For as these come and go, and quit our pine
To follow the sweet season, or, new-comers,
Sing one song only from our alder-trees.
My heart has thoughts which, though thine
eyes hold mine,
Flit to the silent world and other summers,
With wings that dip beyond the silver sea.
Alice Meynell.
A WATER LILY.
Radiant and pure as a pearl
The exquisite petals unfold, y
And fragrance like frankincense floats
From the bosom of tremulous gold.
Such mystical, innocent beauty, - ■'-><*'- •'"'
With subtle-sweet, odorous breath,
Has sprung where the water broods black
Over evil and darkness and death.
—Harper's Magazine.
CCMMIXGS WITH NO EATIXG-PLACE.
Old-Time Printer Criticised for ji
Double-Leaded Appetite.
Congressman Amos Cummings, who
expects to be Mayor of New York
city by the grace of Tammany and" the
voters of Gotham at the next election,
does not hesitate to tell a good story
on himself. He had been invited to
appear before the local typographical
union recently and give "reminiscences
of his service with Horace Greeley,
and the appointed evening found him
surrounded by a large crowd of type
stickers. Among them were several
old-timers, who had been at the case
with Amos, as they took commenda
ble pride in telling, and they were
probably the most interested and ap
preciative of his audience.
For more than two hours and a half
the New York congressman kept the
boys in good humor by drawing on
his inexhaustible fund of stories and
incidents of the early newspaper days
at the metropolis. But his throat be
came parched and his stomach empty
and it occurred to one of his former
case mates that perhaps Amos might
want a bite to eat after the lecture.*
Word was accordingly conveyed that
a cold lunch would be served to the
distinguished guest and a few selected
craftsmen in a small room below the
lecture hall of the typographical union.
"When I went down stairs for my
refreshments," said Mr. Cummings,
"I found that they consisted principally
of sardines and soda crackers. Hav
ing, neglected to eat dinner before go
ing to the lecture, I found myself pret
ty hungry when I had concluded my
task, and the sardines and crackers
were consequently unusually tempting
and appetizing. Before satisfying the
cravings of my inner man it prob
ably fell to my lot to consume three
or four boxes of sardines and about a
pound of crackers. But my feelings
can better be imagined than described
at hearing two of my quondam friends
discussing my gastronomic abilities.
One old chap who did not know I could
hear him talking addressed the chair
man of the committee on . arrange
ments to this effect:
" 'Say, Purely, it's all. right to have
these dude printers come in here and
talk to us about Horace Greeley and
other old-timers, but the next time
' you pick one of them up for a talk
make sure in advance that he's got a
boarding place.'
"It was on the same tour," contin
ued Mr. Cummings, "that I heard a
novel definition of the word epicure.
I was crossing the ferry and happened
to overhear a conversation between a
couple of deck hands as to this word.
" 'What is an epicure, Bill?' said one
stalwart roustabout.
" 'One of them fellows that can eat
anything,' was the reply, and this
seemed to settle the question to the
satisfaction of the other chap." —
A Pertinent Inquiry.
Before Whitelaw Reid became minister to
France he devoted a good deal of his time to
the conduct of his paper, the Tribune. The
copy editors who put up the headlines of
stories of the day fell into the habit of mak
ing most of them interrogative, as, for in
stance: "Was It Murder or Suicide?" or,
"Did She Kill Him for Love?" or, "Will the
President Sign It?" etc. The entire paper
was speckled with interrogation points. This
thing had been going on for weeks, until one
day a postal card arrived, addressed to Mr.
Reid, and marked personal. It read as fol
lows: "I'm getting awfully tired of your
questions. Why don't you find out something?
A great newspaper is supposed to know every
thing, and ought not to annoy Its readers
with needless inquiries.' This morning you
! ask: 'Will Mr. Piatt consent?' How the h— l
j do I know?"
Maple Leaf Route Much the Quickest
The Chicago Great Western Railway (Maple
Leaf Route) makes by far the quickest time to
and from Kansas City and points between.
Elegantly equipped evening train leaves at
7:30 daily. You going?
ABOUT THE FARM
Supplanting- the Hatter-Worker.
Breeder's Gazette, y'.-y
The question of working butter has
claimed much attention from dairymen,
and the consensus of opinion now is
that the less the butter is worked the
better it will be. The grain is easily
destroyed by working, and it is claimed
that much of the flavor and aroma is
lest by the crushing of the butter glob
ules under the worker. Some butter
makers wash the butter thoroughly in
the granular^ form and let it drain well
and then pack it away, and claim that
they have no use whatever for the but
ter-worker. . On the other hand it is
! asserted that the butter cannot thus
! be sufficiently freed of buttermilk and
j water to insure good keeping qualities.
I Whichever has the better of the argu-
I ment theoretically it is a fact that the
j butter-worker Is in almost universal
! use in our best factories, not only to
j free the butter from water, but also to
incorporate the salt. At the same time
it is significant that all advice concern
ing this process is to "work lightly."
It is generally admitted, we believe,
that butter would be better if it
did not receive any working at all, but
the process is used for the two reasons
stated.
A new invention now threatens to
supplant the butter-worker— the but
ter-drier, which rids the granules of
water without rolling or bruising them.
In a recent issue of a London paper
Prof. Sheldon goes on record quite
stoutly against the practice of working
butter and commends warmly the work
of the Bradford drier and molder. In
the use of this invention the butter is
churned as usual,, washed in the gran
ular state, and then "brined." After
remaining in the brine half an hour the
granular butter is ladled out and put
in muslin-lined tin moulds of any de
sired size— for pound, half-pound or
other weight packages. The filled
molds are then placed around the inner
periphery of a wheel that is revolved
at high speed and the centrifugal mo
tion drives out the water in the form of
spray and also packs the butter in the
molds without injury to the grain, so
that in two minutes' time the dried and
molded butter is ready for the wrap
per or package. The butter is perfect
ly granular and breaks freely on slight
pressure, being somewhat crumbly and
on that account possessing so it is
claimed an aroma and flavor that can
not be retained under the crushing of
the rollers of the butter-worker.
i
Down East Bimetallism.
S. T. Shurtliff, a farmer in Androcog
gin county, Maine, tells the Farm News
what the down-casters regard as bi
metallism. He gets his notions of
Western sentiment from the monopoly
of expression by a few blatant dema
gogues or noisy fanatics. The trend of
Western opinion, that really knows it
self, is the same as in Maine. He
says:
Here in the East when we talk bi
metallism we mean it. Unlike a large
class in the West, who talk bimetal
lism, but mean silver mono metallism,
we talk and mean bimetallism. What
we want is the concurrent circulation
of both metals. There is in this coun
try over $1,200,000,000 in coin, about
equally divided between gold and sil
ver. We wish to retain it in the cir
culation. We are opposed to any policy
that would drive one-half of it out of
circulation. It is well known, in fact,
no one here has the cheek to dispute,
that silver coinage, at the ratio of 16
to 1, by this country alone, means any
thing but the immediate withdrawal
Of $600,000,000 gold from circulation and
the contraction of the currency to that
amount. * It is regarded here as a
sinister attempt to place this country
upon a silver basis. If the 16 to 1
policy becomes the leading issue in the
next election it will be opposed by both
political parties in the East, on the
ground that it means silver mono met
allism. There has been a great deal
written upon the free coinage side of
this question; a vast amount of dust
has been raised that tends to obscure
the real issue. We care not for irrele
vant questions. We cannot waste time
on side issues. Silver mono-metallism
is a danger that overshadows all other
issues. - _
k . Good Mending Material.
Homestead.
> A. useful article on the farm is paper
pulp, made by the thorough boiling of
waste paper. " Mixed with glue and
plaster of paris or Portland cement, it
is a very superior material with which
to stop cracks and/breaks in wood.
It can be kept in a close-stop'pped bot
tle and when required for use reduced
to the consistency of gruel in hot water
i with plaster of paris added to make it
I slightly pasty, a/id then use .it at once.
It is valuable for stopping leakage
t around water pipes of all kinds. It will
I stop the leaks in iron pipes if the water
be shut off long enough to allow it to
i set. When used for this purpose the
empty pipe should be wrapped with a
single thickness of cheese cloth, just
wide enough to cover the break, and
I then apply the pulp, pressing it In
place much after the fashion of a lead
[ pipe joining, only larger, and then
I around this wrap a piece of muslin.
Where farms are provded with a water
I system, bursting does sometimes occur,
and it Is usually a long distance to the"
plumber.. A knowledge of this use for
paper pulp may save many a plumber's
bill. Paper pulp and fine sawdust
boiled together for some hours and
mixed with glue dissolved in linseed
oil, make a perfect filling for cracks in
floors. It may be put on and left until
partly dry, and then covered with para
fine and smoothed with a hot iron.
A knowledge of good domestic methods
of making repairs of this kind is espe
cially valuable to the farmer,- because
of his distance from the shops where
such work is carried on as a business.
. Weather, A'ot Tariffs, Now.
Breeders' Gazette.
Speculators in cold-storage eggs in
1 this city must charge up a loss of some
thing like $200,000 to the "soft" weather
1 of January, which encouraged the in
dustrious "biddies" all over the country
: to supply with fresh-laid eggs the win-
I ter market that was relied on to absorb
\ cold storage holdings at a profitable
price. The "ice houses" contain about
60,000 cases of eggs, and as Chicago's
■ daily consumption is about 3,000 cases
we could do without receipts from the
! country for about twenty days; but
I shipments of fresh-laid eggs have been
i quite up to the consumptive demand
i the past month, and as the "musty"
Recommended
- by Physicians.
Horsforis
Baking Powder is itself a Nutritious Food.
No other powder has this quality.
cold-storage article cannot compete id "
the open market with the : "strictly,
fresh laid" speculators will drop a" "
wad." Cold-storage stock has been -
sold at 5 to 6 cents a dozen, while fresh,
eggs command only about 12^. cents,,
wholesale. So long as the mild weather
permits and encourages the hens to ".
work over time prices will remain at a
low range.
Quit Talking; Fannin!* Do,vn. 'y
Much appears weekly in the farm,
papers on "Agricultural Depression," ,
and life subjects, says "Farmer" in. %
Farm News. Theburden of these ar
; ticles Is the lamentable condition of the
farming interests of this country and
the long list of causes that has -
brought about this condition.
As a business, is it any worse than
other branches of business? It Is
claimed a healthy man can be talked
sick; that if a number of men agree to
tell this healthy man he is looking -
badly, whenever any of them chance to
meet him, he will soon feel sick and
call the doctor. It is claimed also that;
a congregation can talk their pastor up
or down, make or break him.
For ten years or more it seems to --*-
have been the business of good many,
people,- and most of them farmers so
called, to steadily talk down agricul
ture as a business. It Is oppressed by
legislation, by the monetary system, by
railroad corporations; and the govern
ment, even, by giving, away her lands,
has added to the oppression and so oa ,
ad infinitum. !
The talk has resulted In making ,
many farmers sick of their business,
and the wonder is that the business it
self is not sick unto death. Two years '
ago I made the statement in a public
gathering of farmers that the business
of farming is equally as good as any
other legitimate business. -.*
• How to Save Labor. ,-j:
Hoard's Dairyman.
Some one has found out how far a farmer'
has to walk to put in and attend to forty '
acres of corn. To plow the ground with a
16-inch plow he walks 350 miles, to harrow
It thoroughly before planting he walks 50
miles and to cultivate it afterwards he will
have to travel 350 miles, making a grand
total of 750 miles, besides garnering.— Ex-'
change. :
Now. suppose the farmer strives by all the
means in his power to bo conduct his farm
ing operations as to raise as much corn on 1
thirty acres as he usually does on forty,
acres. See what a saving in the distance' «
walked he would effect. The man who farms
two acres to raise what he ought to on one;
who keeps two cows to produce the butter
of one cow; who keeps two hired men to do
the work of one man, has not yet studied'
out what it means to be an intelligent,.
money-making farmer. And yet there are
thousands of such men who really think they
are farmers. Their pocketbooks tell them' *
every year they are not, but just as likely •
as not they think the trouble lies In a lack
of free sliver. Sliver ought to be as free as
water to such men, and then they would run
short. There is no escape from the conse
quences of our own folly. 1
—
Remedy for Garget.
-One of the most effectual and simple
remedies for that ofttimes troublesome
complaint of cows, garget, Is made of
equal quantities of glycerine and tinc
ture of lobelia. The bag should be
kept saturated with it till tenderness,
swelling and faver subsides. Con
joined with purgatives and laxative
feeding, and tube milking, a cure Is
almost certain. It has been used ire
the writer, herd of Jerseys, and often
recommended to others with unvarying
success. The noted English veterin
ary surgeon who recommended It first,
claimed that during the twenty-five --
years in which he had used this treat
ment he had not had a single case of
suppuration of the udder.— W»
O'Key, in Farming.
Give the Girl* a Chance;
But how is it in regard to the girls 7
Have you ever seen anything written:
in regard to "keeping the girls on tha
farm?" Or are they of so little ac
count that the only thought is to get
them married off as quickly as pos
sible, so that some other fellow can - '
support them, and so save that item
of expense? .. I say to farmers, give .
your girls a chance, and they will beat '
the boys all "hollow," not only In the
thoroughness of their work, but *In .
their enthusiasm for results, and in the
results themselves.
NOTES FROM MAXV FIELDS.
The politicians of congress are so eager to
conciliate their former constituents that they
have made war on the secretary of agriculture, .
and have passed a bill compelling him to .
continue the force of distributing garden and
flower seeds free at the expense of the United '
States treasury. These seeds go to a few pets
or toadies of congressmen and the great mass
of farmers never get any, but all must help
pay for thorn in taxes Just the same. What
do wily politicians care for that?
It is nor smooth sailing for the bill recently
introduced into parliament making permanent
the slaughter^at-port restrictions. Herbert
Gardner, formerly president of the board of
agriculture, attacks the measure in the Times,
condemning such restrictions when there la '
no danger from disease. The London papers
are denouncing it as a purely protective
measure. The fact of protection does not ap
pear to be objected to: it Is the attempt to
put the restrictions on an open and honest .
protective basis that seems to be arousing op- l
position. . /
There is a "balanced ration" In the matter
of employment on the farm If one will only
consider the matter. There Is a proportion
of brains that ought to go with each expendi
ture of a given amount of muscle employed
in the daily labors of the farm. One may bo
said to be the albuminoids and the other" the
carbohydrates, and they should be mixed In
due proportion. All brains and no muscle are
Just as bad as all muscle and no brains.
It is announced that an order has been
placed in this country for several thousand
remounts for the British cavalry. The low
range of prices lias brough large orders from
the Continent and Britain for our horses, and
the outlets thus opened afford great relief
from the pressure of our surplus of common '
sorts. It is said that the Trench war depart- .
ment has ordered the purchase of remounts
in this country to cease on account of the de
mand from home breeders for protection from
the products of foreign breeders. As French
breeders cannot fill the orders for remounts
themselves it seems scarcely probable that
their purchase In this country will be discon
tinued.
The cow. the hog and the sheep are man
ufacturing plants on the farms of the West,
turning raw material into perfect product".
Their management may be such as to af
ford a profit even In stringent times. After
the plant Is established, it cannot be "shut
down," as the manufacturers do when they
wish to enhance prices. When the farm
machine is started it has to run to a finish.
Improved machines, by the way. are just as
necessary in this line as In other lines of
manufacture.
I once heard a farmer say that he would
as soon think of selling a corner stone of
his barn as to sell a load of straw. The
corner stone of the barn supports the barn:
the straw is the supporter of the fertility of
the farm, from which arises the force of
the comparison. In the part of the stata
where I heard this I failed to see a straw
stack. All of it had been put Into larga
barns and carefully preserved. The same
farmer justly remarked that a cold bed and
lice were not conducive to the happiness oi
a calf. <• T. . ....•■