Bellefonte, Pa., Nov. 17, 1905. FARM NOTES. —Wet pastures are bad for sheep and lambs. The highest, driest part of the farm{should be devoted to sheep. Lambs never do well when the weather is exces- sively wet. We cannot control the weather, but we often may the pastures. —Tenants should be as much interested in improved, methods as the owners of farms, as they must first pay the tax of rent before they can make a profit. No one should attempt to own a farm if he is unsuccessful as a tenant. —There is no reason for retaining an un- profitable cow, yet in all dairy stables may be found cows that do not pay for their food. The profit derived from the best cows is made te cover the loss from others. It is easier and cheaper to keep only a few good cows than to retain a large number composed of animals of different degrees of quality. , —The amount of salt necessary to be ueed in butter is generally accepted as one ounce of salt to one pound of butter, but in salting the butter the state of the weather is to be considered as well as the perference of the market. In winter less salt is required, and in some markets but- ter that is very salt is not sold as readily as when less salt is nsed. —The amount of vegetable in a given amount of green fodder corn, cut at the beginning of the glazing of the kernels, is known to be not only twice as large as that contained in an equal weight of green corn fodder cat when just showing the taseels, but it is known also to be more nutritious, containing a larger proportion of sugar, starch and nitrogenous matter. —Where the ground is not frozen it is not too late to plant a few selected nuts and raise trees sufficient to plant out along- side the farm. Walnut, chestnut, hickory, pecan and butternut trees make the finest of shade trees for roadsides and in pastures, and will add largely to the value of the farm and beauty of its surroundings.— Phiiadelp/ia Record. —Frequently when the food of cows is suddenly changed the flow of milk de- creases. This is due to the fact that the cows may not readily accept the new food and do not eat as much of it as of the food to which they have been accustomed, as some cows are very dainty. Changes of food should be made gradually, so as to allow the cows time to become accustomed to it, increasing the allowance daily. —When a flock of sheep is kept on a field the land will be made fertile in a shor time, as the sheep not only distribute the manure, but press it into the ground by trampling, the loss being bus little. For that reason, it has been said that ‘‘the foot of the sheep is gold to the land.” A flock of sheep, however, cannot add any- thing to the land other than to prevent waste of materials which they naturally consume, and are, therefore, more valuable when they are fed at the barn at night, the additional food rendering the manure more valuable. —Any horse worth wintering should have some green food in winter to keep its bowels open. It is dry and concentrated food that causes fevers by constipating the bowels, making the hair rongh. The good effeet of oilmeal consists in the fas, uot that it directly makes fat, but that it enables the stomach to digest food more perfectly. Carrots have the same effect, and a few carrots given daily will enable the owner of a horse to diminish the grain ration and keep the animal in better order at less ex- pense. —Old strawberry beds are sometimes well covered with dead crab grass. In such cases the dead grass should remain as a winter mulch. In February or March, while the ground is frozen, put salt hay, straw or any saitable material on the rows and burn the rows over clean. The plants will not be injured while the ground is frozen. Then mulch with clean straw or hay, to be removed later in the season. Burning the bed over destroys many in- sests, weed seeds, leaf blight and rust, and leaves the surface clean. In the spring the new growth comes out better than when the bed is encumbered with o'd grass and weeds, fertilizer can be better applied and cultivation will be much easier. Old beds always improve by such treat- ment. —The old theory that sap could not flow, and top growth take place while the roots of a tree or vine are frozen, was shown to be faulty by an interesting experiment at the Missoari station. A grape vine grow- ing by the side of a house had its top drawn through a hole into a warm room, and this top leaved out and made several inches’ growth while the roots were tightly locked in frozen earth. The tops store np in their own branches during the fall the cellular energy for the earliest growth the following spring, while the roots are thaw- ing ont, hence the theory that early bloom- ing can be provided by heavy mulching over the roots after a hard freeze to keep the sun’s warmth from thawing the ground is fallacions. When the sun warms up the tops the sap starts independent of wood action, the buds swell and eventually burst into bloom. SELECTING SEED CORN. —Recent experiments of the Missouri State College show that if the farmers of the state will give proper attention to the selection of seed corn this fall the value of next year’s yield will be increased $9,000,- 000 in value to the farmers in that state alone. The principal thing these experiments show, which farmers have heretofore over- looked, is that it is just as important to select the stalk from which the seed ear comes as it is to select the ear itself, and hence the mistake of thinking that the best seed corn can be selected from the crib where there are no means of telling on what kind of stalk the ear was produc- ed. Ot course the best time to select seed, in accordance with those snggestions, is in the fall while the corn is being husked in the field. The ears should be sound, and well matured, and with deep straight kernels, loosely set; the stalk of medium height, strong and vigorous. Extremely tall stalks usually produce long loose ears that are not desirable. After the seed is collected, it should be stored in a dry, airy place and sufficiently warm to protect it from freezing or losing its vitality. If these directions are followed closely by farmers the additional yield, both in quantity and quality of the corn crop, will abundantly pay for all the extra oare and precaution that will be required in secar- ing good seed.— The Pennsylvania Farwer. 1 1 FOR AND ABOUT WOMEN: A Toast for the Day. Here's to the good word which is as soon said as an ill one—And to our deeds that travel with as from afar—for what we have been makes us what we are. When a dinner is to begin with raw oysters or clams, six of these surrounding a piece of cut lemon are usually served on a bed of cracked ice on plates that come especially for the purpose. The plate con- taining this first course must be set upon a large dinner plate and placed at each cover just alter the meal is announced, but before the guests enter the dining room. When the oysters are finished, both plates, the oyster plate and the dinner plate that was underneath it, must be removed. The soup tureen and a pile of warm soup plates must then be put before the hostess, who proceeds to ladle out the soup, the wait- ress taking the plates from her as they are filled and passing them to the guests. If wine is to be served at the dinner, the host now fills the glass of the lady at his right with sherry or claret or white wine, or whatever wine is to be used, and then passes it to the gentleman at her right. This gentieman repeats the action of his host by helping the lady at his right and then filling his own glass, and so the bottle circulates. If champagne is used at dinner, it should never be opened until the fish course. After the soup plates bave been removed the waitress brings in the fish plates, which must be warm, and sets them with the platter of fish before the host, who carves the fish with a silver fish knife. The waitress stands beside him, ready to take each plate and pass it to the guest. Very often, however, this course is served direct from the kitchen instead of being carved on the table, or various little entrees of fish baked in scallop shells or in tiny square individual dishes, each placed on a fish plate, take its place. Next to the fish comes the principal meat dish of the meal, the roast or ‘“joins,’”’ as our English cousins call it. The host carves the meat and the maid passes it and then passes the vegetables which accompany it, each guest helping himself from the dish. It is in good taste for the host to ask the guests to take a second helping of the meat course, but they are never asked to partake twice of soup or fish. FASHIONABLE DINNER HOURS. After the meat comes the game—in a simple dinner this can be omitted with perfect propriety—and after this the salad and then the dessert, which is always help- ed by the hostess. After the dessert has been removed, if there is to be a course of fruit, the maid puts before each person the finger bowls on the fruit plates. The guests lift the bowl and doilies from the plate and set them in front of it while the waitress passes the dish of froit. Last of all is served the black coffee. If the hostess prefers, however, this can be served in the drawing room at the couoclusion of the meal. A very large and fashionable dinner party, where the service is always ala Russe—that is, no carving is done on the table—is given at half-past 7 or 8 o’clock, but it is better taste to have a simpler and less formal affair, such as I have just been describing, at the usual dinner hour in all our large cities, at half-past 6 or 7 o’clock. A small dinner lasts about an hour, while an elaborate function may take anywhere from an hour and a half to $wo hours to serve. Guests should arrive promptly at the time set for the dinner or five minutes before it. It is unpardonable to be late. But if this should happen, it is not custo- mary to keep the dinner waiting for the tardy person more than fifteen or twenty minutes past the appointed hour. When dinner is ready the maid should come to the drawing room door and ina low but distinct voice annoance that *‘Din- ner is served.’” The hostess then leads the way into the dining room, and the guests follow her, the host coming last. At a formal dinner each gentleman offers his arm to the lady his hostess has asked him to take out. SAVORY STEW OF CHESTNUTS. Boil the chestnats for fifteen minutes, throw into cold water to facilitate shelling and skinning. Remove every bit of the skin, which is bister when cooked. Put into a saucepan and cover with gravy left from roast chicken or other poultry. If giblet gravy is used, thin and strain it be- fore pouring over the chestnuts. Stew gently fifteen minutes and serve in the gravy. This is a delicions accompaniment to roast poultry. CHESTNUT SOUFFLE. Boil and skin enough chestnuts to make a cupfal when rubbed through a colander or vegetable press. Beat four eggs light, stir the chestnuts into the yolks, add a tablespoonful ‘of melted batter and two tablespoonfuls of fine cracker dust, two capfuls of milk, a tablespoonful of sugar; salt and pepper to taste; lastly, the frothed whites. Bake, covered, in a buttered pud- ding dish for half an hour, uncover, hrown and serve before it falls. Eat with meal. CHESTNUT STUFFING FOR TURKEY. Boil one quart of chestnuts, shell and peel them. Mash smooth and rab into them two tablespoonfuls of butter; salt and white pepper to taste. Stuff the turkey with this as you wonld with any other kind of dressing. A CHESTNUT CHARLOTIE. Boil and shell chestnuts, remove the skins and rub the nuts through a colander. Sweeten to taste and beat to a soft paste with a little cream. Form the mixture into a pyramid in the centre of a chilled platter and heap sweetened whipped cream about it. SWEET POTATOE CRO- QUETTES. Boil and mash enough sweet potatoes to CAESTNUT AND make two oupfuls and enough Spanish |’ chestnuts to make a cupful. Rub the nuts and potatoes together while hot and beat to them two tablespoonfuls of butter, four teaspoonfuls of cream, two beaten eggs and season to taste. When cold, form into croquettes, roll in egg and cracker crumbs and set in a cold place for an hour before frying in deep, boiling fat. CHESTNUT CROQRTTES—PLAIN. Shell and boil two cupfuls of large chest- nats, skin and rub through a colander. Work into them a tablespoonful of butter, a little salt, a few drops of lemon juice and a dash of paprika. Turn into a double boiler and make very hot; then set aside to cool. When cool, form into small cro- quettes, roll in eggs, then in cracker crumbs and set on the ice for an hour before frying in deep, boiling fat. Peanut croguettes may be made in the same way. MIDDY UNDER ARREST Meriwether to Face Trial For Fatal Fist Fight. Annapolis, Md., Nov. 13.—Midship- man Minor Meriwether, Jr., has been placed under arrest to await his trial by court martial for engaging in a fistic combat with Midshipman James R. Branch, Jr, who died of his in- juries. The arrest of young Meri- wether followed shortly after the re ception of the order from the navy department. He is confined to his room in the midshipmen’s quarters, under what is known in the service as a “military arrest.” Minor Meri- wether, Sr. arrived at Annapolis and had a talk with his son. It is said that evidence will be ad- duced before the court that will place Meriwether’s case in a better light than has been indicated. NAVAL PAYMASTERS WANTED Competitive Examination to Be Held In Washington January 9. ‘Washington, Nov. 13, — Announce ment is made by the secretary of the navy that a competitive examination will be held at the navy yard in this city, beginning January 9 next, to fill 12 vacancies in the grade of assistant paymasters in the navy. Applications for permission to take this examina- tion will be received by the assistant secretary of the navy up to and in- cluding December 15, 1905. An assistant paymaster is a commis- sioned officer in the navy and has the rank of ensign, which corresponds in grade and pay to a second lieutenant in the army, the pay of an assistant paymaster being $1540 per annum at sea or $1309 per annum and quarters or commutation thereof at $24 per month while on shore duty. Perils of the Palm. A French physician warns the world once more against the perilons practice of shaking hands. It leads, he tells us, to a circulation of microbes on the very large scale. The human hand is especially fre- quented by microbes. A fraction of a square inch barbors on an average 80,000,- 000 of them, whereas an equivalent area on the arm or chest can boast of no more than a paltry 25,000,000. To avoid the dangers attendant upon contact with these myriads of germs Dr. Nalpasse suggests the Oriental : greeting known as the ‘‘temenah,’’ which | consists in touching one’s own heart, lips and brow with the right hand. i Frankly, says the London Graphic, the proposal is not one that greatly likes us. Its florid symbolism seems ous of keeping with the British character, while the pru- dence of shaking millions of microbes into one’s mouth on meeting with a friend re- | quires elucidasion. But perhaps there is | ‘‘another way,” as the cookery books have | is. When Sir Henry Irving was called be- | fore the curtain for the —th time he clasp- ed his left hand with his right, in order to | get the true state of his feelings across the | footlights. Have we not here a solution of | this weighty problem? Let the cautious citizen of the future shake hands with him- | self in full view of the person to be saluted. | In this way shail he compass his personal | safety without violating too grossly an an- cient social tradition. | | ——Jack—‘‘I am so glad we are engag- | ed. You know itis love that makes the | world go round.” Helen—‘‘Yes, but it is not love that makes a man go round at nights after he is married.’’—Chicago News. i —— “What! You want the court to be lenient because yon have been brought be- fore it a dozen times?"’ ‘ ‘Yes, your honor, I expect to be treated | like a regular customer.’’ i ——Grayce—‘‘Oar preacher has done a | great deal to break up golf playing on Sun- day.”’ Gladys—‘‘How did he manage it?" i Grayce— ‘Mainly by saying that he did | AN ENGLISH AUTHOR WROTE: —‘‘No shade, no shine, no fruit, no flowers, no Insurance. leaves,—November !”’ Many Americans would add no freedom from catarrk, which is so aggravated during this month that it becomes constantly troublesome. There is abundant proof that catarrh is a constitu- tional disease. It is related to serofula and consumption, heing one of the wasting dis- eases. Hood’s Sarsaparilla has shown that what is capable of eradicating scrofula, completely cures catarrh, and taken in time prevents consumption. We cannot see how any sufferer can pus off taking this medicine, in view of the widely published record of its radical and permanent cures. It is undoubtedly America’s Greatest Medicine for America’s Greatest Disease— Catarrh. Williams’ Wall Paper Store OU INTEND Certainly you do and we wish to call your attention to the size and quality of our stock of veosenne WW A ds ds LI A LI Ly Lvecesssaes It consists of 50,000 rolls of the most beautiful and carefully selected stock of Wall Paper ever brought TO BELLEFONTE. —SPECIALTIES—— Our specialties consist of a large line of beautiful Stripes, Floral De- signs, Burlap Cloth Effects and Tapestries, eviseire OUR PRICES......... Are right, ranging in price from 5c. to $1.00 per Te We om 2 es line of Brown Backs at 5c. and 6c. per roll with match ceiling and two band border at 2c. per yard. Also a large assortment of White Blanks at 6c, to 10c. per roll and matched up in perfect combination, Our Ingrains and Gold Papers are more beautiful than ever before with 18in. blended borders and ceilings to match, in fact anything made in the Wall Paper line this ‘year we are able to show you. Siienicreins SKILLED WORKMEN............ Are necessary to put on the paper as it should be put on, e have them and are able to do anything in the business. We do Painting, Graining, Paper Hanging, House Decorating, Sign Writing, Etec. "US AND BE CONVINCED... Also dealers in Groceries SECHLER & CO. |L% ji an PURE FOOD STORE. We carry a full line of all goods in the line of Foods and Fine Groceries. MANHATTAN DRIPS A fine Table Syrup in one quart, two quart * 12e., 250. Maple Syr cans. and four quart tin. pails, at , and 450. per pail; try it. up in glass bottles and tin NEW ORLEANS MOLASSES The finest new crop New Orleans—a rich golden yellow and an elegant bak- er. That is the report our customers bring to us. Fine Sugar Syraps—no glucose. MARBOT WALNUTS. These Nuts are clean and sound, heavy in ¢ he meats and in every way very satisfactory. We have some very good California Walnuts bus not equal to the Marbots. Fine Almonds and Mixed Nu Peaches ts. EVAPORATED FRUITS. 10c., 120., 150. and 18c. per pound. Apricots 150., 180. and 20c. per pound . Prunes 50., 80., 10c. and 12¢. per pound. Raisins 100. and 1%- per pound Currants , either seeded or unseeded. 100. and 12. per pound. Citron, Orange and Lemon Peel. Dates, Figs and fine Table Raisins. All these goods are well worth the prices named on them and will give good satisfaction. MINCE MEAT. The foundation of our Mince Mea is good sound lean beef, and all other ingredient Ss are the highest grade of goods. Ib represents our best effort and our customers say it is a success, and at 12}c. per pound is very reason- able in price. We are finest Cal Florida bright and sweet fruits. FOREIGN FRUITS. now receiving some of the ifornia Naval Oranges and This fruit is just now reaching its very fin- est flavor. They are exceptionally fine and ab reasonable prices. Lovers of Grape Fruit can be nicely suited on the fruit we have. Lemons for some time past have been a difficult proposi- tion, bnt we now have some fine fruit. SECHLER & CO. Pure Food and Fine Groceries. 49-3 BELLEFONTE, PA. Picture and Room Moulding, Oil Paintings, Green’s Pharmacy. not consider it particularly wicked,’ . Water Colors, p y i Window Shades, A. ont atl tls. otf, lb clef. ofl afl, willl oil. ile rT | Paints, ] : ——Take Vin-te-na and the good effect | 7. & will be immediate. You will get strong, al Et : you will feel bright, fresh and active, you | “45% Li¢ 2 EPPER ; will feel new, rich blood coursing through | : edie { your veins. Vin-te-na will act like magic, | S. H. WILLIAMS, ; Aa £ will put new life in you. If not benefited | . High street, BELLEFONTE, PA| rr f money refanded. All druggists. | ; { - Twelve years ago ground black pep- i Cavstori per was selling here at 40c. the Ib.— i astoria. and not the best at that. We thought | ee = we could save our customers money : by buying in large quantities, direct i from the men who imported and F ground it—packing it in pound pack- F ages ourselves—we did so, buying - ceceeee A $8838 TTETT ~~ 0000 RRRRR 1I A Singapore Pepper, and for five years C 7 S T 0 0 R R NH AA 1d i is . EB g ol S I 5 Q E BH Sa sold it to you at 15¢ the Ib.—then it ad £ € A : A SSSSS T 0 O RRRRR 1 A A vanced to 20c. For the past three F gy, A AA! a 5 r 9 > i 3 4 fasaas years we have sold it for 22, itis © cceeee A A SSsss T 0000 R R II A sifted free from stems and dirt before { grinding and is just what we repre- 3 The Kind You Have Always Bought, and which has been in use for 30 years, has Sentit b h CHAS. H. FLETCHER orne the signature of and has been made under PURE SINGAPORE PEPPER L his personal supervision since its infancy. Allow