— Dem tc “Bellefonte, Pa., October 8, 1920. Sn FOR AND ABOUT WOMEN DAILY THOUGHT. A HEART SONG. Had 1 the voice I would sing, Had I the touch I would play, And oh! the beautiful world would ring With music all the day! Had I the gift I would write— I would paint, had I the skill, A world so fair and full of light That none should know its ill! Still—I am free to hear, Still am I free to see; And the cost of Life is none too dear, For life is good to me! —Charles Stephens in the I'eople’s Maga- zine, Little Misses Blue Serge and Taf- feta with their equally fascinating sisters, the Grays, the Browns, the Tweeds and the Homespuns, held high carnival in an admiration-compelling exposition of autumnal modes on the Boardwalk at Atlantic City. It wasa made-to-order morning for a fashion show, and all the smart young ma- trons, the flappers in almost matron- ly garb and the youngish-looking grandmothers, in high heels and fur- belows which the flappers might have worn, made the best of it. Some of the keenest of the observ- ers went so far as to say that there is even a supersupremacy for the femi- nist note as opposed to anything mas- culine in the dainty touches upon frocks and costumes. Certain it is, or at least many found it so, that milady is going in strongly for furbelows, with emphasis upon tucks and buttons, no end of braiding, fancy touches here and there, lacy veils, brightly hued scarfs, striped stockings, fringe and such frills in contradistinction to mannishly severe tailored effects, spats and the like. And the hats! No mere man ever could do justice to the rakish milli nery styles expressed in turned-up and turned-down brims adorned with braid and more feathers than the Boardwalk has seen in many a day. It is less certain than a fortnight ago that a small hat season impends, for many of the most impeccable of the Philadelphia matrons in the initial fall review rejoiced in tailored crea- tions that were neither large nor small, but a most admirable mean. Most of the new walking costumes on view had the low waist, trim lines, conservative sleeves and straight skirts that were neither long nor short as measured by Parisian standards. A mere man encompassed a world of de- scription of the more youthful silhou- ettes in the trenchant term “frilly.” If you would make ironing as easy as possible you must begin with the taking down of the clothes. Instead of tumbling them into the basket in the usual way shake them out and fold them flat. This will make them easier to iron, and, indeed, some of the Turkish towels and tea towels and some of the flannels, when thus fat- tened will need no ironing at all. Dampen the white pieces at least several hours before ironing. Let them stand over night if possible. Sprinkle them evenly with warm wa- ter, roll tightly (keeping them straight in the rolling), and pack ina clothes-basket which has been lined with old sheeting, so that the damp- ness cannot escape. Do not sprinkle colored pieces until shortly before ironing, thus avoiding a possible run- ning of the dyes. Never make pieces, colored or white, really wet, as it takes longer to iron wet pieces than merely damp ones. When ironing have a bowl of water and a sponging cloth near by to dampen dry spots. During tine cold weather it will save time to place washed handkerchiefs in a cheese-cloth bag or large flour bag and pin the bag to the line, allowing it to remain there until the handker- chiefs freeze. When they are brought indoors to thaw they will be ready for rolling into a bundle for future iron- ing without dampening. Pad board with several thicknesses of blanket and cover with old piece of seamless sheeting. Pad one end extra thick for the pressing of embroideries and the buttoned portions of gar- ments. For the small pieces that do not re- quire full weight upon the iron it is unnecessary to stand. An old piano stool that can be screwed to a com- fortable height or a stool of the right size should be used for sitting down to the ironing board. When it becomes necessary to stand, place a pad of several thicknesses of soft carpet or some quilted material under the feet. Electric and gas irons save those in- numerable trips from stove to ironing board. When using old fashioned flat irons have enough to insure a thor- ough heating for them before used, thus saving unnecessary steps because the irons cool quickly. To Launder Flannels.—Cut fine a bar of good soap and add hot water. Let it stand on the range until dissolv- ed, then add to it a sufficient amount of tepid water to make a good solu- tion. If the garments are badly soil- ed allow a tablespoonful of ammonia to two gallons of water. Shake out and brush the garments, then soak them for 15 minutes in a solution. Do mot rub soap on flannels and do not rub them, as this causes them to shrink by matting the fibers in the wool. Squeeze and press with the hands, and when cleansed press the water from them and plunge them into clear water of the same temperature. Rinse in two waters, then put them through the wringer. Dry in a moderate heat. While dry- ing stretch them into shape. When dry press with a warm (not hot) iron. In laundering colored flannels, if the color runs, rinse until clear, allowing two tablespoonfuls of vinegar to two gallons of water for the last rinsing, as this will set the color. To remove stains of blood soak them in cold salt water, then wash in warm soapy water and finish by boil- ing. Use warm water to sprinkle starch- ed clothes and the effect will be twice as satisfactory. FARM NOTES. : — Animals cannot express their ap- preciation in words for the care their owners bestow upon them, but they reciprocate kindness. They can con- vince most animal husbandmen that plenty of feed, sufficient shelter and gentle treatment are profitable as well as humane. They can grow, repro- duce and return income for the busi- ness judgment and acquired skill used to raise them on the farm. Tha choicest traits of human char- acter are shown in man’s care of ani- mals raised on the farm. He who feelingly caresses the animal when it is in pain, and soothes the wound that has been draining its life blood is mightier than the warrior who goes forth to battle to win fame. The far- mer who can call the cows to the barn, summon the hogs to their beds and coax the horses to accept their collars has leadership among the patient and the magnanimous creatures of the earth.—Farm and Ranch. — Cows fed on a ration of pine saw- dust produce an increased supply of milk and cream. Also they increase in beef, according to a Madison, Wis- consin, paper. Preliminary experiments conducted by F. B. Morrison, of the Agricultur- al Department, in connection with the United States forest products labora- tory at Madison give these results. So far the ratio of sawdust has been only 25 per cent. feed in connection with other cow foods. New experi- ments are to be tried at once increas- ing the sawdust ration to 33 per cent. and ultimately to 50 per cent. It is believed by investigators and scientists here that a great cow food that is plentiful in the northwestern | States, where cows and beef are rais- | ed, has been discovered, and that mil- | lions of dollars will be saved to the cattle raisers as the result of these experiments. The experiments con- | ducted so far show that not only is | the treated sawdust nutritious, but that the cows eat it with relish. “We took white pine sawdust into | put it through a treatment that con-| verts the starch in the sawdust into | sugar,” said I. M. Butler, assistant | director of the United States forests | products laboratory, who assisted in | the experiments. “Then in co-opera- | tion with the agricultural department | of the University of Wisconsin a feed- | ing experiment was conducted. Five | dairy cows were given the sawdust | ration in quantities of 25 per cent. and | 75 per cent. of their regular food was used. “These animals were kept on this | ration for one month with the result that they increased in weight and the amount of butter fat produced. They | were then taken off the sawdust ra- tion and put back to normal feeding | for one month, with the result that both their weight and milk supply re- | duced to about normal. For a second | dust ration and again the weight of | the animals and the amount of milk | produced increased. | “These are only preliminary experi- | ments, but they show the food value | of sawdust is exceedingly good. | Further experiments will be conduct- | ed, first with a 33 per cent. sawdust | ration and then with a 50 per cent. ra- | tion. The cost of treating or hydro-' lyzing the sawdust makes the food much less expensive than the grain | and other cow feeds at the present time. The sawdust of all coniferous | woods, with the possible exception of | yellow pine, which is rich in resin, | can probably be used for feeding pur- | poses.” — Under certain conditions eggs, like other foods, may be accidental carriers of disease by conveying harmful bacteria or parasites. It is possible for an egg to become infect- ed with micro-organisms either before or, more especially, after itis laid, since the porous shell offers no great | resistance to micro-organisms, includ- | ing those which cause it to spoil or | rot. If an egg is eaten raw or only slightly cooked, micro-organisms, if | present, can be communicated to man, | and may cause disease if they are of ! the harmful kind. If an egg remains in a dirty nest, ! for example, defiled with typhoid fe- | ver micro-organisms carried there on the hen’s feet or feathers, it is not} strange if some of these bacteria oc- | casionally penetrate the shell, and the egg thus becomes a possible source of | infection. Perhaps one of the most common troubles due to bacterial in- fection of eggs is the more or less serious illness sometimes caused by’ eating eggs that are stale. This, often called ptomaine poisoning, is more correctly styled food poisoning, and is caused by micro-organisms that are commonly associated with filth, food specialists of the U. S. Department of Agriculture say. Judged by the comparatively small number of cases of infection or poi- soning due to eggs reported in medic- al literature, the danger of disease from this source is not very great. However, in view of this possibility, it is best to keep eggs as clean as pos- sible and thus endeavor to prevent in- fection. Clean poultry houses, poul- try runs, and nests are important. | Eggs should always be stored and | marketed under sanitary conditions. The subject of handling fccd in a cleanly manner is too seldom thought of, and what is said of eggs in this connection applies to many other foods with even more force. Since it is not wise to wash eggs that are to be kept, only clean ones should be se- lected for this purpose. Always, when eggs are used, the shells should be carefully cleaned just before they are broken, otherwise any dirt on the outside may find its way into the food. —Satisfactory and effective control of the destructive fungus disease, known as peach leaf curl, is more readily cured by fall spraying than by treatments at any other time of ‘the year. Several reasons conspire in favor of fall treatment, namely, greater ease of hauling spray outfits in the orch- ard, less rush of work at that season, spray outfits are usually in working condition, but best of all is greater control of the disease. Experiments show reduction of leaf curl disease by fall spraying to only 8% per cent. of infection, while 60 per cent. of disease showed on spring sprayed trees using the same strength i pox.” \ { all of whom failed so contract Smal! time they were put back on the saw- | | sons who ‘had grown horns like cows : hle check, is tested upon other ani. of lime sulphur solution. HEALTH SCHOOL Pennsylvania State Department of Health, Questions. 1. How may persons be protected against small pox? 2. What evidence of vaccination of children must teachers have? 3. Upon what authority may a child be excused from vaccination? VACCINATION Small pox, one time as common as measles, has almost disappeared. Four hundred years ago it swept through Mexico taking a toll of 3,500,- 000 lives. Last year Pennsylvania, with a population of over 9,000,000, had only two deaths from this disease. The knowledge that one attack of small pox afforded n life-time protec- tlon against a second invasion of the disease, early led to the practice of inoculation in the European countries. This consisted in the insertion under the skin of some part of the body of a small quantity of the secretion tak- on from a pustule of a mild case, in the hope that a similar miid attack wonld follow. The operation was usu- aily performed with a sharp pointed knife. but as a number of persons died from the Small pox thus artificially in. duced, the practice never attained widespread popularity. Cometh ng more than 100 years ago, Edward Jenner, an Knglish Physician, observed that milk maids as a class were particularly free from Small pox. 11 had long been known that cows were sphjeet to a disease called “Cow which, while milder in charac- tor. hore a striking resemblance to Small pox. Pocks or pustules appeared upen the ndders of affected cows, and the hands of milk maids, usually chapped from exposure. coming in contact with open pustules, were frequently infected. Since persons who had had Cow pox not only did not contract Small pox from others, but experienced no effect from attempted inoculation with it, Dr. Jenner believed that artificial inocu- lation or vaccination with the virus of Cow pox would in all cases serve as » protection against Smal! pox. He demonstrated his theory to his own satisfuetion. by frst vaccinating his own