woonm EEN
—The squirrels of the United States
rank as nature's most important chest.
nut, hickory and walnut tree planters.
Contrary to common belief they do not
lay up their winter store of nutsin a
mass; instead, each nut is buried sepa-
rately, and since they never need one-
tenth of the provender they store, what
they do not consume nates and in
this manner we get the uniform nut-tree
forests, which would otherwise grow in
clusters under the parent tree where
nuts fall.
—Pasture grass is the body of summer
feeds for all farm animals except work
horses. ‘Lhere is no better general feed
than good grass for and produc-
ing animals of all kinds, including hogs.
The green feeds supply a la amount
of easily digestible matter, the high
water-content makes these feeds easily
assimilated, cooling, and a tonic to the
animal system. In mixed pasture grass-
es there is a variety of elements, an es-
sential in correct animal feeding.
Almost all animals, young and old, will
do well on good pasture, but there are
times when any pasture does not furnish
all the good feed the animals will con-
sume. At such times it is important to
give the animals one or two feeds daily
of some other kind. The farmer who
makes the most with his animals does
not study how to get along with the least
amount of feed, but how to maintain the
health and tone of the animals so that
they will consume large amounts.
—Prof. Gamnitz, of the Division of An- |
imal Husbandry at University of Wiscon-
sin, says that fine-wool sheep live longer
than the coarse-wool sheep. The former
have been used successfully as breeders
from one to eight years, and the latter
from one to six, and more rarely seven
years. The prime of life probably ex-
tends from one to five or six years.
The lamb has a short and small head
as opposed to the head of the mature
sheep. Its teeth are smaller in every
way. They are usually smooth and white
as opposed to a more corrugated, dark-
surface in the old sheep. The age
of sheep is told by the four pairs of in-
cisors which are found only on the low-
er front jaw. These are all present by
the time the lamb is six weeks old.
Ia the yearli the central pair of
small incisor teeth are replaced with a
large pair when the lamb is ten to four-
teen months old. They are almost twice
as wide and much longer than those at
either side.
At the age of two years the animal gets
a second pair of large teeth. It would
then have three pairs of large teeth and
one pair of small or lamb teeth.
The four-year old has a full mouth of
four pairs of large teeth. The outer
ones are never as large as those in the
center.
After the sheep is four years old it is
difficult to tell the exact age. With age
the teeth usually grow longer and nar-
rower. They begin at six years to re-
semble shoe pegs. Sheep that are livi
on short pasturage and get sand wi
their grass wear their teeth short, even
in old age.
: —The proper feeding of farm animals
is a subject that must be closely studied.
The object in feeding such stock is to
produce meat, milk and eggs. Efforts
are made to produce breeds which can
consume large quantities of feed and
make good use of it.
Improved breeds almost uniformly dif-
fer ATO ative or unimproved aningle
in that they have greater capacity of
stomach and intestines and ay of
ability to give profitable returns from
large quantities of & hus ben
prov that the greater ve ca ty,
increased fertility and earlier maturity,
if not accompanied with loss of vigor,
make pure breeds or first crosses more
scrubs.
A study must be made to ascertain
what feeds are most effective in animal
production, aud in what og they
ou or greatest profit. It, too,
must be ascertained what combinations
of feeds are most effective, and what ef-
fect the various feeding stuffs have on
the product—meat, fat, milk and eggs.
The wise stockman, in fattening, is
animals, aims to put them in tion
joe 8 market jen the shortest Josie
ng peri They are gradually in-
duced to eat a maximum amount of feed
—all that they will eat up clean. They
are, however, much influenced by the
quality and palatability of the feed.
That there may not be a loss of ap-
petite, which would be a severe check in
the process of fattening, c in the
grains and coarse fodders ration
are made from time to time. In these
changes substitutions are made accord-
ing to the relative feeding value of the
different materials.
—Several years ago the Massachusetts
Experiment Station made some pig-feed-
ing experiments which proved that the
best results were obtained with In
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IMPROVING THE TABLE LINEN
Daintily Embroidered Initials Add to
Appearance as Few Other
Things Can.
Nothing so vastly improves the ap-
pearance of table linen as daintily em-
broidered initials in the corner. To a
certain degree the fashions change
each season; but a safe rule for the
conservative needlewoman to follow
is:
For tablecloths, letters two inches
long,
For napkins, letters three-quarters
of an inch long.
Sheets, two inches long.
Other articles are marked according
to the taste of the embroiderer. But
the best method of marking linen is a
problem which presents itsell very
often.
There are many ways to choose be-
sides the plain embroidered initial
stamped either in script or block type.
Perhaps the most attractive method
of working large initials is to em-
broider the letters over fine net, cut-
ting away the linen underneath, so
that when finished it will give a trans-
parent effect that is unusual and beau-
tiful.
The work is not difficult and can be
done rapidly by one who has any ex-
perience in needlecraft.
HOME-MADE VANILLA EXTRACT
Preparation Needs Care and Time, but
One May Be Sure of Its
Wholesomeness.
There are various recipes for mak:
ing a preparation of vanilla extract
or essence and some of these are too
complicated to be practicable in ama-
teur hands at home. If plenty of time
can be allowed for the strength of the
flavoring to be exiracted from the
beans the following is a simple and
satisfactory recipe for a home-made
preparation for home purposes: For
an eight ounce bottle, take eight Ton«
ka beans, split them in two, soak
over night in two tablespoonfuls of
warm water, and fill up the bottle
with deodorized alcohol. It takes
some time for the beans to digest in
the fluid, but the extract is of excel
lent strength. Here is another prac-
ticable recipe for a good home-made
vanilla essence: Deodorized alcohol,
five parts; proof spirits, three parts;
sugar, one part; vanilla bean, one
part. Slit the beans and cut them
fairly fine; mix with the sugar and
bruise moderately fine, add the alco.
hol and spirits and mascerate, or al
low them to soak for two weeks, oC-
casionally shaking. Then strain and
filter.
Chicken Chartreuse.
Neatly dice or cut fine the remains
of a roast chicken. Wash one cupful
of rice, drop it into a kettle filled with
salted boiling water and keep at a gal.
loping boil until the grains are tender,
then drain. Have ready a buttered
mold. Line it an inch thick with rice.
Season the meat and to one pint add
a sauce made with one tablespoonful
of butter, two of flour, three-quarters
of a cupful of milk, salt, pepper and
onion juice to taste, a half teaspoon-
ful of lemon juice, a tablespoonful of
chopped parsley, and, when taken
from the fire and slightly cooled, two
well beaten eggs. Pack this mixture
in the center of the mold, cover with
the remainder of the rice and steam
for an hour; turn out carefully on a
hot platter and serve with cream or
tomato sauce, passing grape Jelly as
an accompaniment.
————————————————
Aromatic Mustard.
To make this relish use six table-
spoonfuls of ground mustard, one ta-
blespoonful of flour, two tablespoon-
fuls of sugar, one teaspoonful of salt,
one teaspoonful of pepper, one tea-
spoonful of cloves, one teaspoonful of
cinnamon. Mix to a soft smooth thick
paste, using a little vinegar—about
one-quarter cupful—in which one
onion has been boiled. Allow the mix-
ture to stand some hours before us-
ing, and keep closely covered or mois-
ten the top with a few drops of olive
oil.
A ——————————_
Soup for the Sick.
A good simple soup 18 made of pearl
barley. Soak one cup of the barley
over-night, drain and cover with three
pints of boiling water. Add one tea-
cupful of seeded raisins and the
grated rind and juice of an orange.
Set the saucepan on the back of the
range and let it simmer four hours,
adding a little water If it evaporates
to much. Serve this with thin sand-
wiches —Harper’'s Bazar.
Salt Pork Cooked in Batter.
This is a great favorite with French
of salt pork in batter made with a
beaten egg, one cup of sweet milk,
plenty of hot fat rendered from fat
salt pork. Allow them to cook to a
rich brown without burning.
Plantation Salad.
Peel and cut up fine one large
cumber, one green onion, one
radishes, three boiled potatoes, and
shred one small head of cabbage. Mix
good
all together and cover with salad
dressing.
Cheese Pls,
One and one-half cups cottage
cheese, one-half cup flour, one and
one-half cups sweet milk, two eggs,
yolks added to milk, whites for frost-
people in country districts: Dip slice
AUNT JENNY'S JOHNNY CAKE
How This Most Popular of Table
Dainties Is Put Together by
rem.
A cupful of sweet milk, a cupful and
a half of buttermilk; a teaspoonful
each of salt and of soda—the latter
sifted three times in a cupful of
meal; one tablespoonful of melted
butter. Enough meal to enable you to
roll the dough into a sheet half an
inch thick. Begin with two cupfuls
and add at discretion.
Knead the dough briskly before
rolling it out. Have ready a clean,
sweet board of oak, hickory, or hem-
Jock (never of resinous wood), butter-
ed and heated. Set before the red
coals under the grate at an angle that
will not let the cake slip down, and
prop it in place. Spread the dough
upon it, patting it gently to make the
surface even, and bake. As soon as
it is hard enough to keep its place, set
the board upright. Begin then to baste
it with butter, lightly going all over
the sheet. Do this three times. The
cake should be nicely browned and
crisped.
Cut with a sharp knife, held per
pendicularly, into squares.
Virginia water ground meal should
be used for this delicious cake. The
northern cornmeal! will not do. Nor
does the southern cook put sugar into
corn bread. She holds that the meal
should be sweet enough without it.—
Chicago Tribune.
70 TS
Paraffine rubbed on the heels of
stockings will cause them to last much
longer.
Orange fritters are as delicious an
accompaniment to broiled or fried ham
as apple sauce to spare rib. .
When beating eggs separately, bea
the whites first and then add a tea-
spoonful of the beaten whites to the
yolks soon after starting to beat them
and they will not stick to the egg beat-
er and will grow lighter much quicker
than when beaten without the addi
tion of the bit of beaten whites.
Comparatively few people realize
that the gas bill may be very percep-
tibly reduced by exercising care to
light the gas properly. Hold the light.
ed match to the burner, then slowly
turn on the gas. Most people turn
the gas on full force, and then apply
the match. A slight explosion en-
sues, which affects the meter and
sends it rapidly forward.
When Food Burne.
“With too many irons in the fire
some will burn.” This old adage often
proves too true to the busy housewife.
She has forgotten to add water to
the cooking food, and the odor of the
burning meat, vegetable or fruit re-
minds her of the fact.
When this happens quickly seize the
pot from the range and immerse it
in a vessel containing cold water,
The steam will escape from the out-
side instead of passing upward through
the food.
Place the food In another pan and
continue cooking or dress to serve.
The most critical person cannot de-
tect a burnt taste in the food. This is
a suggestion worth trying.
Spiced Chocolate Cake.
Melt a square of baking chocolate
over hot water, add one-quarter cup
light brown sugar, one-quarter cup hot
water. Cook until smooth. Cream
one-half cup of butter, add one and
one-half cups of brown sugar, two
well beaten eggs, hot chocolate mix-
ture, two teaspoons cinnamon, one
teaspoon cloves, one-half teaspoon nut-
meg, one cup chopped raisins, one
cup chopped nuts, one cup sour cream,
in which dissolve one-half teaspoon
of soda and three cups flour sifted,
with one teaspoon of baking powder.
Mix in order given. Bake in a sheet
or in layers and put together with
white frosting, or bake in gem pans
and sprinkle before baking with chop-
ped nut meats and granulated sugar.
Quick Sally Lunns.
One egg, onejuarter cup of sugar,
one cup of mile, salt, baking powder,
two teaspoons and two cups of flowr.
Beat the egg in the mixing dish, add
sugar, milk and salt and beat all with
the egg beater. Then add baking pow-
der and flour, Last of all add about
one and one-half tablespoons of melt-
ed butter or lard. Delicious. Bake in
iron gem pans about one-half hour.
Sweetbreads.
Soak in cold water thirty minutes
and blanch in boiling water containing
salt and lemon juice for twenty min-
utes. Now #plit each sweet bread and
season and coat with ofl or butter;
sprinkle with flour and broil over a
quick fire for about ten minutes, turn-
ing constantly.
Two Excellen. Ideas.
The best way of whitening kitchen
tabies is to scour them with wood
ashes and soap. Floors can be also
most effectively scrubbed with cold
water, soap and wood ashes.
A cork soaked in oil makes a good
substitute for a glass stopper.
Candied Sweet Potatoes.
Parboil the potatoes and slice a
little thicker than for frying; cover
with butter and sprinkle with sugar
and bake im a moderate oven until
brown.
___ Fine Job Printing. _
FINE JOB PRINTING
oA SPECIALTY—0
AT THE
WATCHMAN OFFICE
Hohe dne
SS
There is no
cheapest *
BOOK WORK,
that we car: not do in
factory manner. and at
ent the class of work.
most satis-
consist-
on or
Insurance. |
EARLE C. TUTEN
(Successor to D. W. Woodring.)
Fire,
Life
and
3
Automobile Insurance
None but Reliable Companies Represented. |
i
Surety Bonds of All Descriptions. i
Both Telephones 3627.y BELLEFONTE. PA Thesaly Place io the county where that extraor-
JOHN F. GRAY & SON,
(Successor to Grant Hoover)
Fire,
i
Life
Accident Insurance.
This the la Fi
] Agency represents rgest Fire |
panies in the World.
— NO ASSESSMENTS —
Lo not fail to give us a call before insuring your |
of Provedy as we are ia position to" Write
43-18-1y. BELLEFONTE. PA.
The Preferred
Accident
Insurance
THE $5,000 TRAVEL POLICY
BENEFITS:
i
iil
:
gis
FITTEE
222228
ie
8 "Hg
2
§
Fire Insurance
1 invite your attention to
ance mat and gH
Solid represent
r.
tensive of
pL ns Sf
H. E. FENLON,
Agent, Bellefonte, Pa.
Office in Crider’s Stone Building,
| All kinds of Grain bought at the office Flour
| exchanged for wheat.
| can be secu
CURTIS Y. WAGNER
BROCKERHOFF MILLS,
BELLEFONTE, PA.
Manufacturer, Wholesaler and Retailer of
Roller Flour
SPRAY
and feed of all kinds.
OFFICE and STORE—BISHOP STREET,
47-19
be
INTE. PA.
MILL AT ROOPBSURG.
—— a
A Set of Harness in Nickle or Imi-
on
Rubber, at........... $12.85
harness is equal to any $15 set on the
flavor
Bush House Block, -
57-1
SAREE LEER SASS A EE SESS HE HOSES MLAS SHEL SEORAIRISIISIAENISE SHSRRISEATEIIREIELLAR ERASERS HAS |
The coffee market just now is a pretty hard proposition
But we are doing all that it is possible for us to do under
present conditions to give our trade good values.
We are selling a good sound coffee and of excellent
at 25 cents per pound.
And at 28 c. per pound and 30c. per pound we are
giving very high value for the price named. On our en-
tire line of Coffee you will always get better value her,
for the price charged. Give us a fair trial on our coffees
and you will find the proof in the goods.
Sechler & Company,
A A Al AA AB A AA BN SS AN A a 4
Beilefonte Pa.,
{
This is a GENUINE BARGAIN.
{
4
WY WY OW WY WYRE WY WY WW WY WY WY WY YW we we ew
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H-0 Increase Your Crops E90
Lime is the life of the soil.
USE CENTRAL PENNSYLVANIA LIME
Some Farmers have actually doubled their crops by use of “H. 0.” lime
Drill it for quick results. If you are notgetting results use “H. 0.” lime
We are the largest Manufacturers of Lime in Pennsylvania. Ground
imestone and Lime for all purposes.
[Works at Bellefonte, Frankstown, Spring Meadows, Tyrone Forger and Union Furnace.
Write for literature on lime.
AMERICAN LIME & STONE COMPANY.,
55-4-6m
Offices at TYRONE, PA.
red. Also International Stock Food
houses to rent
J. M. KEICHLINE,
SLY. A oe
y Pa. B. SP, —Attorney-at-Law.
= po in all Consultation
Flour and Feed. Bellefonte. Offies inCaer's
S. TA -
JAYLOR Attorney and at
tended to
J * SE peg ed Geter aa,
to promptly,
All kinds of business
legal attended
fonte, Pa. AMikinds o'tegal busingie 3¢-
Feed the cous 0 Orvis, Bower Ee rac
ours, n or German.
Corn Meal Jam venta Pps
d G . and German. } osultation in Endl
an rain professional Teceive promos at
| oManutactures and has on hand at all times the | eemee————————————————
! Physicians. i
i WHITE STAR : on _- a
OUR BEST W © GEL 0, Phin
HIGH GRADE i Seve county, Ta,
VICTORY PATENT a
FANCY PATENT Dentists.
. E. WARD, D. D. S.,
grade of spring wheat Patent Flour DF "ALC A room, Tigh iret ta
ing teeth. Superior Crown and ess snjsacs
reasonable
i
R- HW, TATE. Susgson Dentist, Office
D the Bush 4 Fa. All mod:
oth Slectric B3ed. Has had
Restaurant,
ESTAURANT.
Bellefonte now has a Fi
tau now has a First-Class Res-
Meals are Served at All Hours
half shell or 8
behadina minutes any I
dition [ have a plant prepared
iran aft Done tn bottles such aa
SANITARY PLUMBING
EE RT
Material and
Fixtures are the Best
Not a cheap or inferior article in our entire
establishment. And with
a with good work and the
Prices are lower
than many who give you y i
work and the lowest grade { ishings. For
the Best Work try olin
ARCHIBALD ALLISON,
Opposite Bush House - Bellefonte, Pa.
56-14-1v.
Coal and Wood.
EDWARD K. RHOADS
Shipping and Commission
Merchant, and Dealer in
ANTHRACITE ano BITUMINOUS
COALS
CORN EARS, SHELLED CORN, OATS
and other grains.
—— BALED HAY AND STRAW ——
Builders’ and Plasterers’ Sand.
KINDLING WOOD
by the bunch or cord as may suit purchasers,
respectfully solicits the patronage of his
friends and the public, at his Coal Yard,
near the Pennsylvania Passenger Statiom.
ws Telwhooe Calls {Eommmercia sa
. Meat Market. %
(Get the Best Meats.
a save nothing by buying poor. thin
LARGEST AND FATTEST CATTLE
a ls ma
EEE Easy
I alwavs have
~ DRESSED POULTRY —
Game in season, and any kinds of good
meats you want,
TRY MY SHOP.
P. L. BEEZER,
High Street. 4334ly. Bellefonte, Pa.