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THIS TUCUMCAIU NEWS
TUCUMCARI NI3YV MEXICO. A New York girl hns had a man put In jail because lie admired her. Yet alio would probably have despised him If ha hadn't turned to look. vlng Alfonso Is again reported to be engaged to be mnrrloij, nut a good many people will refuse to believe It until he exhibits the license. The fashionable thing is not often the comfortable one, but very shortly a well-sewed pair of walking glovea will be welcome on any old plea. A Brooklyn woman committed sul cldo because she had no friends. Some peoplo would regard that as the finest kind of encouragement for living on. Young Mr. Rockefeller gladly would part with some of his. ability to buy rich viands if ho could only purchase a good digestion wherewith to enjoy them. It is doubtless true that no man can ifford to dress poorly, but It is proba bly also true that somo men eaunot afford to dress as well as t. ey habit ually do. We do not believe that George Ade Is making more money than ho knows what to do with. Did anybody ever make more money than ho knew what to do with? Franco and Germany have reached an agreement on the Moroccan ques tion. It doesn't matter, of course, whether the agreement is satisfactory to Morocco or not. A former baseball pitcher who drer a salary of .$5,000 a year is now mak ing $1.50 a day in a lumber camp. It doesn't make much difference to hire when the season closes. Schumann-Heinle hns sprained her voice. We wonder how it is that peo plo with bull voices, foghorn voices, nutmeg-grater voicen and sawmill voices never sprain theirs. C W. Schwab is going to havo $150,000 silver gilt dinner service. Even with thai, however, he will prob ably find It impossible to take more than one mouthful at a time. "What shall wo do when the lobutcr disappears?" anxiously Inquires the Boston Globe. But there Is no danger that the lobster will disappear so long as the chorus girl is. on earth. Another cure for consumption has been discovered. The remedy consists of the juice of vegetables. Certainly the juice of corn haa mado many at Seast forget worse woes than connunip tlon. Weber and Fields are talking of joining forces again and "Kid" McCoy is going into vaudeville at $700 a week. How can anybody continue to worry about the condition of 'he American stage? The Breadwinners' college, a school or those who must work for theh liv ing, has 'jeen opened in Boston. Whether it succeeds or not will de pend largely upon the showing Us foot ball tep.m is able to make. It seems odd to read that a young wife has sued for divorce because her husband wants to kiss her too much, devoting so much t'mo to his demon strations of affoclion that ho neglects his work. That is not tho uf .ai com plaint. A new law Is soon to go into force In parts of Russia permitting the na tives to discuss politics. If they dis cuss them as fervently, as noiselessly, as Ineffectively as some thoudands of our people do, the blessing of tbe law wUl be deeply disguised. HERE IS SLANG AT ITS REST. What the Vernacular Is Coming To j in Colorado. Judge Benjamin B. l.imlsoy, v. ho has made a national reputation for himself by his work at the Denver juvenile court, tells In tho American Magazine tho story of Fol Martin, a typical bad boy. whom the judge has sinco succeeded In reforming. The following is one of the boy's exploits: One of the boy's methods of beat ing liis way about the country was to board a train and after it had started to creep into an empty berth in a sleeping car. On one occasion Martin was awak ened by the porter's startled exclam ation: "Good Lawd, the's a kid in heah!" Then, as the boy phrased it. "I flew tho coop while the coon guy went to tell the conductor. I waa ditched at a town they call Reno, In Nevada. Course I was dead broke. I touched a guy for a half and bought me a cane and some chewing gum. I walked into a bank and right up to the guy in do monkey cage. I said I wanted work, and ho said he hadn't none. I told him I'd clean up do hack yard and while he went to ask do head guy about it rammed do gum on de end of my cane, shoved it Trough do cage and swiped a twenty that stuck to do gum. Then I took a hike mighty sudden. I lay low and went out on the express that night." The Sentimental Cook. I must bo fond of scenery or of poetry or som'pn, 'Cause I love to sot upon the wharf and watch tho llshcs Junipln'. The sky It really spreads so nice and the water looks so line, And the air It makes you teel as good as drlnkln' sherry wine. Yes, there must bo pot'ery In mo 'cause It sets my head to thumplu' To set upon tho wharf and watch the little Dalits jumpln'. There Is nothln' more delightful than at- tendln to your cookln', But 1 sometimes wipe a tear away when no one ain't a lookin', I wipes It off be'eauso it comes from lookin at the lake. Which stretches off so lovely whllo I'm fryln' of the steak. But at mornln' and at evenin'.whcn the little skiffs are bumplu' Tho thing that moves mo deepest Is to watch the fishes jumpln'. 0 when I die and go before the throne to get my due. 1 hopes as how they'll recognize the good ness of my stew; I hopes they'll give mo credit for the charity I done, And also my creation of the sugar-coated bun. And when I gets my robe on and my heart with Joy Is thumpln, I II JtiRt sit there with folded wings and watch tho tlshos jumpln. New Orleans Times-Democrat. The Key to Power. Success in life Is a delicate and dif ficult thing to define. To many right ly or wrongly it is synonymous with the accumulation of wealth, the stand ard of achievement and the end of all ambition worthy of human endeavor. But whatever may be our delineation of this subtle and somewhat fickle goddess, the possession of a substan tial bank account is, for most persons for ail, In fact, who are not degen erates a most laudable object of am bition. It has a psychological value all apart from Its conventional, com mercial value. It is veritably tho key to power not alone through what It buys, but through what It does un locking those secret sources of strength that transform the delinquent Into the alert, the vacillating Into the confident, kindling the embers of hope, and giving the race to the slow, the battle to the weak. Business Men's Magazine. Pitiful Plight of Aged Man. Because Oliver Powe. a builder ol Ansonla, Conn., put all his property in his wife's name and she died childless he lost it all, according to the probate court's ruling, and is left penniless at the age of 72, too infirm to work. Be lieving that at his wife's death he would be her heir. Mr. Powe had his home and savings. $22,000 In all. transferred to her, so she would have no trouble In getting his estate should he die first. Mrs. Powe died a year ago, her estate was promptly claimed by her relatives and the probate court sustaiued their claim. Mr. Powe has brevsut h suit for equitable vojief Hardwood Floors Of tlx woods used for Hoofing pur poses, those most common are the Georgia or Southern pine, oak. birch, beech, hickory and maple. Kach has its own merits and most have their disadvantages. The Georgia pine lias thus far been more used for lloorlng in our country than any othor wood, and this 13 part ly due to Its incxpensivenoss, the aver age cost per square foot when laid being five cents. In color it is a light yellow and admits of an excellent pol ish, but It has one great disadvantage that is, a tendency to sliver which can be only partially overcome by the manner of laying the boards. Though the most careful workman ship may be used in the laying of the floor the Inequality of surface can bo removed only by a thorough sand papering. No water must touch the wood until the polishing has been ap plied; in fact, water should never touch the wood itself but only the ap plied polish. The American Architect and Build ing News says: "It must bo remem bered that not a drop of water has touched the wood since it left tho saw mill and none must touch it until de manded by soiling incidental to daily use, or more strictly speaking, none come nearer the wood than the pol ishing covering tho wood. After the floor is perfectly smooth and free from all stains or dust tho following mixture should be applied hot: Four ounces of English resin, twelve ounces paraffin and one gallon turpentine. This mixture will make a solution on ly tinder heat and should be applied to the floor as hot as possible, with a cloth or brush, or better still a felt applicator. After standing a lew hours It should he briskly rubbed with felt or woolen rubber; it is then ready for use. This protects wood from water or whatever else may fall upon It. and also fills in tho pores, thus preventing shrinkage, which is a very important factor in keeping a floor smooth." The proper tools for keeping a hard wood floor in good condition are neces sary. If the floor Is to be waxed after varnishing a good wax brush must be used, also a hair brush and a hard floor mop. There are a number of reliable polishes which can be pur chased and these may bo applied by anyone who will follow the simple di rections accompanying the can. The floor should be wiped each day with white, soft cloths, and once a week smoothed with a rubber. The best remedy for a soiled floor is a washing with warm soapsuds, a thor ough airing and a reapplication of Polish. s. A. Osgood. Pure milk can he obtained only from healthy cows fed on good whole some food and supplied with pure wa ter. Damaged food, such as rotten silage, mouldy hay, or musty grain, will frequently affect tho flavor of milk, often giving it a disagreeable taste, and any food that is likely to Impart an odor to tho milk, such n.s silage, turnips, etc., should bo fed aft er milking and not before. As soon as milk Is drawn it should be removed from the stable to protect It from dust and to prevent absorption of odors, and immediately strained through a sterilized cloth strainer. These remarks apply to the produc tion of all milk, whether it Is to be made Into butter, on the farm, hauled to a creamery or cheese factory, shipped to the city for direct consump tion., or delivered to tbe consumer Care of the Milk i If it is to bo set at tho farm for ( roaming, either with tho shallow-pan or (loop-setting system, it should bo set a' once. If It is to bo used for ,iny of tho other purposes, It should ho' aerated and cooled Immediately to C,o degrees K., or below If possible, iind held at this temperature until It roaches its destination. If milk is al lowed to stand an hour before cooling, this shortens its keeping quality sev eral hours, because the temperature of the milk just after drawing Is the best for the development of bacteria, while if the milk is cooled to GO de grees F. their development almost en tirely ceases. Troublesome as it i.s at all times to produce pure milk, It is doubly diffi cult in hot. weather when conditions are favorable lor bacterial growth. To make good dairy products requires pure milk, and the question of how to obtain it will doubtless continue to trouble both the consumer and wide awake butter and cheese maker until there is a revolution in tho methods of the average dairyman. W. J. Fra ei ruivorsity of Illinois. Tomato Recipes Oaks Tomato Toast Scald the to matoes with hot water to loosen the skins; dip in cold water and peel. Slice and stew with a seasoning of. pepper, salt, butter aud sugar, if de sired. Toast and butter slices of bread at least a day old. Pour the to matoes over and serve hot. Stuffed Tomatoes Select medium sized tomatoes not over-ripe and cut off a slice at the stalk end. Removo the pulp and fill with a mixture of cold chopped veal, bread crumbs, a beaten egg, a pinch of parsley, salt and pepper and a few dabs o butter. Return the tops to the tomatoes, place in a pan with a little water and put in an oven to bake, basting every fif teen minutes. Preserved Tomato Pare and quar ter good ripe tomatoes and place them in a stow pan with a little wa ter, just enough to keop them from burning. Cook until tho juice is near ly all out, then add a pound of white sugar to each pin of fruit. Add also lemons enough to flavor well. Cook slowly one-half hour longer aud then can. Tomato Catsup Wash and quarter one-half bushel of perfectly ripe to matoes. Let them come to a boll, re movo from the fire and when cool enough to handle rub them through a wire sieve. To this ad two cups of salt, one cup each of allspice and cloves, ground, and one quart of good cider vinegar. Cook for one hour, stirring constantly to avoid burning. If very juicy they may need boiling for more than an hour, if too thick add a little more vinegar. Green Tomato Pickle Select, wash and slice one peck of green tomatoes. Boll for ton minutes one gallon of vinegar to which six tablespoonfuls or whole cloves, one each of mace, allspice and cayenne pepper and two of salt have been added. Add the to matoes and boll all together for fif teen minutes longer. Cool and put away in jars. Worcestershire Sauce Clean and quarter ouo peck of tomatoes. Add to them five lemons, sliced, rind and all, one cup of brown sugar, one of salt, two ounces of allspice and one of ground cloves. Cook all together, strain, bottle and cork while hot. Tomato Sauce Peel six ripe toraa toes, add salt and popper, one-third cup of hot olive oil aud a small gar lic clove, finely minced, and boll down to a thick creamy consistency. Curried Tomatoes A quart of stewed tomatoes, one cupful of rice and a teaspoonful of curry powder. Place the tomatoes and rice lu alter nate layers In a pie dish, finishing with tomatoes, sprinkle bread crumbs on the top and boll for about forty minutes.