mage,
BD —————————————————
Bellefonte, Pa., August 26, 1921.
I'LL TELL YOU WHAT'S KEEPING
YOU DOWN, JIM.
I'll tell you what's keeping you down,
Jim,
On the sane job year after year—
Though your service has been long and
faithful
And your record is straight and clear;
I have thought of your case many times,
Jim,
And of what I could do for you—
I'd be glad of a chance to promote you,
But what other work can you do?
There is work to be done all around, Jim,
That carries more money. And still,
Of all the jobs that surround you,
Is there one you can fill?
True, you've werked many
service
And you've never been known to shirk,
But what time have you spent in prepar-
ing?
To take up some other man’s work.
years in the
On the heavy up grade of achievement,
Where the footsteps of others have led,
It’s the men who are always preparing
That are constantly forging ahead.
There are places ahead to be filled, Jim.
For those who are playing the game;
But some won't prepare for promotion.
The firm is not always to blame.
—=Salesmanship.
SPRUCE FOR THE
AEROPLANES.
After the United States had enter-
ed the great war, Mr. Hollinsworth,
master of the High school in a small
town in Maine, had his four classes
assemble every Friday afternoon and
read the news of the week. Boys and
girls alike took part in the reading.
Afterwards they studied the large
maps on the school room walls and
talked over what they had read; in
that way they gained a good idea of
the monmentous events that were
happening in Europe.
One winter afternoon there was an
unusually enthusiastic discussion of
the plans that the government had
just announced for building a large
fleet of =roplanes. Four of the sen-
iors declared their purpose of going
to an aviation school as soon as they
were graduated in June.
Mr. Hollinsworth had a small model
of an aeroplane, and using it to illus-
trate his remarks, explained why
aeroplanes can fly. Then Clarence
Berry read an account of how the
frame is built and braced. In the
course of the article the writer said
that, since lightness and stiffness as
well as strength are essential, the
wood best adapted for the frame is
dry, straight-grained spruce, and that,
since Maine is the home of the spruce
tree, the supply for the new aero-
planes would perhaps be sought in our
eastern forests.
“Well, now, if spruce is what they
want, I know where there are some
fine big spruce trees!” Ansel Cum-
mings exclaimed. “Behind that old
saw mill on Moose Brook, and all
round Sheldrake Pond, there’s spruce
enough to make ten thousand aero-
plane wings!”
“That’s so!” cried Herbert Cary, one
of the sophomores. “That is where we
dug spruce gum last fall. Say, to-
morrow is Saturday; let’s go up there
and see how many trees we can find.
If we discover good ones, we can
write to Washington and tell the aero-
plane commission what we have got
for them here. We'll be doing some-
thing to help.”
“Let’s do it!” several cried, and Mr.
Hollinsworth added, “Good schieme!
How many of you have snow shoes?”
All of the members of the Snow-
shoe Club had them, and four or five
others thought they could borrow
some. In all twenty-four, including
Mr. Hollinsworth, proposed to make
the trip.
“But it’s eleven miles to that saw-
mill,” Melba Dunn observed. “We
girls don’t want to walk so far.”
“Then we’d better hire Jim Lam-
bourne to carry us all up in the old
school barge as far as the sawmill,
and wait there to take us home,” Bil-
ly Elkins proposed.
Every one approved the suggestion;
and Mr. Hollinsworth, in a final word
of instruction, cautioned every one to
be on hand promptly at seven o’clock
the next morning, since they would
need to make an early start. He also
advised every one to bring a good-
sized luncheon, for appetites were
likely to be sharp.
By the time the young people had
gathered the next morning, and had
bundled themselves and their snow-
shoes and lunch baskets into the old
barge, half past seven had struck on
the town clock. Even then it was no
more than light, for the day was bleak
and cloudy. But nevertheless the spir-
its of the young people were high
when the barge set off along the coun-
try road.
Four miles above the village, the
barge entered the forest that with
HUNTING
only a few clearings extends up to the:
sawmill on Moose Brook. There were
no houses near the mill. The sawmill
itself was now deserted, for two years
before a severe freshet had carried
away the dam that husbanded the wa-
ter for the driving wheel.
Since the day was too chilly for the
team to stand outdoors after the long
drive, Mr. Hollinsworth advised Lam-
bourne to proceed to a settler’s clear-
ing, three or four miles farther on,
where he could shelter the horses. He
was to return to the sawmill at two
o’clock.
After some discussion they decided
to set their baskets of food inside the
eld mill and to postpone eating their
luncheon until they got back from
their tramp. So, putting on their
snow shoes they crossed the brook on
the ice and climbed the wooded hills
beyond.
ith the master and the older pays
leading the way, and the girls and the
younger boys following bravely after,
they made fair time. Chill and som-
bre as the day was they were a mer-
ry party, and the silent wintry forest
resounded with their shouts and
laughter.
In the course of an hour they reach-
ed Sheldrake Pond, and at once set to
work counting she large spruce trees
and measuring their girth with a tape
measure. By means of a simle method
of triangulation that Mr. Hollinsworth
improvised, they determined how long
a log, free of branches and knots,
could be cut from each tree. For use
in building aeroplanes a tree should
furnish such a log forty feet long, but
they found only ten trees that met
those requirements.
Ansel thought that he had seen
larger spruces around Club Pond, per-
haps two miles away; and accordiugiy
he and the master, with four other
boys, set out for that place. The rest
of the party stayed behind to dig
spruce gum.
Before Mr. Hollinsworth and the
boys had reached Club Pond, snow be-
gan to fall. With a gusty sigh the
wind began to stir the thick tree tops,
and fine icy pellets came sifting dow.
Soon the whole forest assumed a be-
wildering misty appearance. Decid-
ing that it was unwise to delay, they
made a very brief survey of the
spruce trees there and then hurried
back to Sheldrake Pond. By the time
they had found the rest of the party,
the storm had increased in violence.
Telling the boys and girls to keep to-
gether, the master at once started to
tead them back toward the mill, but
the snow was so thick that they soon
went astray. When at last they
reached the Moose Brook, they were
a mile or more above the mill. It was
now after three o’clock, and as they
plodded wearily along the brook they
looked forward eagerly to the baskets
of food that awaited them at the saw-
mill. But when at last the old build-
ing loomed dimly through the driving
snow, Mr. Hollinsworth said:
“I think we had better start for
home at once. We can eat our lunch-
eon in the barge. It's getting dark
already.” But to their astonishment
and dismay, on emerging in frout: of
the old sawmill, they saw no barge.
For some moments they looked round
in the fast-gathering dusk, but could
discern no trace of it.
“Why, Lambourne ought to have
been here more than an hour ago!”
Ansel exclaimed.
“Could he have gone on without
us?” Herbert Cary suggested.
“No; something may have happen-
ed to delay him,” Mr. Hollinsworth
said. “We'd better wait a while. We'll
shelter ourselves in the mill and eat
our lunch.”
The old sawmill, however, did not
offer much protection against the
storm. The whole front side was opén
and the interior was bleak at best.
Getting as far back in it as they could,
they opened their baskets and hastily
devoured the much-needed refresh-
ments. Fortunately, the coffee and
the cocoa they had brought in vacu-
um bottles was still hot.
As they ate they listened eagerly
for the jingle of the barge bells; but
minute after minute passed, an hour
dragged by, and still there was no
sign of Lambourne. By that time it
was dark and the storm was growing
even worse.
“I don’t believe he will come,” An-
sel whispered at last to the master.
“Hadn’t Herbert and I better start out
for home and get teams?”
But Mr. Hollinsworth would not let
the two boys start off in the storm and
darkness, for there was every chance
that they would stray from the road,
becgiie bewildered and perish. The
temperature was sinking toward zero,
and the blasts of wind were icy and
cold. He considered setting out for
help alone, but decided that he must
remain with his charges.
“We must do something,” Herbert
whispered to the master. “The girls
can’t spend the night here. They
don’t complain, but they’re shivering.
The storm drives in, and it will get
awfully cold by midnight.”
Meanwhile Billy Elkins, who had
been skirmishing about the great pic
of slabs and waste at the lower end of
the mill, had groped his way round to
the back where it stood on wooden
piers over the bed of the stream. That
side of the building was sheltered
from the storm; and, striking matches,
Billy peered round underneath. There
was a large irregular space under the
entire length of the mill, partly fillec
with great heaps of yellow sawdust.
hs place was not only sheltered but
ry.
“There's a nice, sheltered nook down
under here,” he cried, hurrying back.
“Get hold of me, somebody, and string.
out a line, one behind another, and Il
pilot you down there.”
“All right. Show us the way, Bil-
”
«Just look round!” Billy cried,
striking a match, when they had
reached the shelter. “Good, dry spot!
Clean sawdust to sit on!”
“And what’s to hinder us from hav-
ing a fire?” Grant Wright suggested.
“There are plenty of slabs out there.”
Mi. Hollinsworth thought there
would be no danger to the mill if they
kindled the fire pretty well out in the
bed of the brook, and he, with Her-
bert, Ansel and several others, began
to carry down armfulls of slabs. In
a few minutes they had kindled a
crackling blaze, which shone forth in
the storm and lighted up the space far
back under the mill.
“My, doesn’t that warmth feel good
to cold fingers!” Melba exclaimed.
“I am not sure but that we can get
through the night here—if the barge
doesn’t come,” Mr. Hollinsworth said
as every one gathered round the fire.
The boys continued to bring slabs
and soon had built so hot a fire that
the whole space beneath the old mill
was very perceptibly warmed. Out
beyond the ruddy blaze the snow still
drove down, but it did not come in up-
on them. Indeed, the nook under the
mill was soon fairly comfortable.
When they had burrowed seats for
themselves in the sawdust, they over-
hauled the lunch baskets again and ate
what remained from their hurried re-
past. Once they heard a noise in
front of the mill; and, thinking that
perhaps the barge had come, Billy
made his way up; but he discovered
nothing.
“False alarm,” he announced when
he returned a few minutes later.
“Do you suppose that Lambourne
can have lost his way while comin
back here?” Ansel asked; and, indeed,
every one felt some anxiety concerns
ing the driver. :
Sleep was out of the question. To
pass the time Mr. Hollinsworth pro-
posed that every one should tell a sto-
ry. Several excused themselves, but
the rest voted that whoever failed to
tell a story should have to garry eight
armfuls of slabs for the fire. Several
of the boys preferred to carry slabs;
but Ada Kimball began the story-tell-
ing by relating a laughable incident
that had occurred at a Red Cross gath-
ering for knitting army sweaters, a
fortnight before. Ansel’s turn came
next. He was in the midst of an evi- |
dently manufactured ghost story,
when a sudden interruption occurred.
There was a scramble in the bank
of sawdust behind them, and some
species of wild animal, scattering saw-
dust right and left, leaped boldly over
Melba’s head! Landing in the brook
bed, it dashed away before any one
had got a clear view of it. All had
jumped to their feet, and several of
the girls screamed.
“What's that?” every one shouted.
“A bear!” some one exclaimed.
“No, no, it’s not large enough for a
bear,” Mr. Hollinsworth said, to calm
the panic.
“J saw rings on its tail,” Billy El-
kins remarked.
“Probably a raccoon, then,” the
master said, “hibernating under the
bank where those logs are cob-housed
up to support the front of the mill.
That would be a good place for them.
Qur fire waked him up.”
“At any rate he saved me from fin-
ishing my story,” Ansel remarked. “I
was getting into a hard spot.”
He and Grant crept back over the
niles of sawdust and peared into the
dark corners, but they could ‘sez noth-
ing; and after the excitement had sub-
sided, the story-telling began again.
it was now Billy’s turn, but he had
scarcely begun when amidst another
shower of sawdust a second raccoon
shot forth. This one leaped clean over
the fire!
“What a jump!” Grant cried.
“Probably a pair of them were win- |
tering under the bank,” the master re-
marked.
“Well, that lets me off,” Billy said.
“My thanks to that coon.”
The others would not listen to that
excuse, and Billy had to resume. Be-
fore he had reached his climax, still
another coon shot past.
Grant and Herbert Cary then got
long strips of slabs and, creeping back
over the sawdust, began to prod the
holes behind the logs. For some time
there was no stir; then suddenly a
fourth coon dashed out past them, fol-
lowed, a moment later, by two more!
The startled girls had run in a
group to the lower end of the mill. It
was astonishing how regardless of the
fire those raccoons seemed to be. One
of them, in leaping over it, left a dis-
tinct odor of burning hair behind him.
“What a pity to let so many coon
skins get by!” Ansel remarked regret-
fully. “Enough have escaped to make
a sixty-dollar coon coat!”
He and Herbert looked around for
clubs, with some notion of stopping
the next raccoon that came out. But,
though the boys continued to prod for
a long while, no more appeared.
Eventually the story-telling began
again. They went the rounds twice
before the first dim light of Sunday
morning dawned. On going up in
front of the mill the boys found that
fully a foot and a half of snow had
Sellen and that deep drifts blocked the
road.
Of course they had long since ceas-
ed to look for the barge, and as soon
as it had grown light they strapped
on their ; snowshoes and ; set off. for
home. For breakfast, every one in-
dustriously chewed spruce gum.
They had gone less than four miles
when they espied four sleighs plod-
ding laboriously toward them; it
proved to be a relief party formed by
anxious parents. Climbing into the
sleighs, the young spruce hunters
reached home without further, inci-
dent.
Two days passed before the mystery
of Lambourne’s defection was solved. |
Then the fact came out. While at the
settler’s clearing, Lambourne had fall-
en in with a “bootlegger,” as an illicit
peddler of intoxicants is called; and as
a result, when he should have been at
the old mill—and for no less than thir-
ty-six hours afterwards,—he was ly-
ing drunk in the barge at the settler’s
arn.
Mr. Hollinsworth wrote to the au-
thorities at Washington and laid be-
fore them the facts that his pupils
had gathered about spruce trees in
that region. His letter led to the first
shipment of spruce for the new air
fleet, though later the government got
its timber for aeroplanes from the re-
gion of Puget Sound.—Youth’s Com-
panion.
een pee.
Predicts Severe Winter Ahead.
The coming winter will be a severe
one if the predictions of C. H. Cant-
ner, a Freeland lumberman with a
wide reputation in that section as a
forecaster, prove correct.
Mr. Cantner bases his predictions
on observations of wild life. The
wasps he says are building their
nests high in the trees, the squirrels
are more active this summer than us-
ual, apparently storing up food for a
hard winter, and some of the varieties
of trees have begun to shed their
leaves earlier than usual.
Money-Value of Education.
The United States Bureau of Edu-
cation some time ago issued a bulle-
tin bearing the title, “The Money-val-
ue of Education.” :
This bulletin contains three figures.
With no schooling at all 31 persons
out of five million attained distinc-
tion.
With elementary schooling 808 out
of three million achieved a like level.
With High school education 1,245
gmerged out of a group of two mil-
ion.
And with college education 5,768 ar-
rived at this point out of a group of
one million.
The bulletin also shows that in the
New York city bridge department the
average salaries for positions demand-
ing only reading, writing and arith-
metic are $982, while for positions
demanding High school and two or
three years of college or technical ed-
ucation the average salary is $2,400.
Another statement is that a large
coal and iron company has on its pay-
roll more than 17,000 men, and that of
this number 300 receive $3,000 a year
or more, and that of these three hun-
dred 286 are college graduates.
Know and believe in yourself and
what others think won’t disturb: you.
—Exchange.
——Subscribe for the “Watchman.”
| USE OF MILK DOUBLED SINCE
1890—NOW 44 GALLONS.
: Fourty-four gallons of milk are
'used by each person in the United
States annually. This estimate refers
to that which is consumed in the form
| of whole milk and does not include
lice cream, cheese and butter. The
; amount is about twice as much as that
| used in 1890, when the per capita con-
i sumption was approximately 22 gal-
'lons. The dairy specialists point out
| that the increase in the use of milk in
{the last 30 years is as great as that
in the preceding 280 years.
i The present-day consumption of
; milk in the United States, they say, is
! equal to about one pint per day, or as
| much as two small glasses. ‘that is
| not a great amount when it is known
| that it includes not only the milk that
is used for drinking, but also that used
!in cooking. This 1s a small amount
| compared to the per capita consump-
i tion in some European countries. In
| Sweden and Switzerland, for example,
| nearly 70 gallons are used by each
| person annually.
'" A high value has always been plac-
‘ed on cows in many European coun-
tries, and history records a campaign
' conducted by Juiius Caesar in central
wurope where ke found German tribes
living almost exclusively on milk. 1n
oider to provide pastures they forci-
' bly resisted the settlement of any peo-
' ple near them. :
in relating the growth of tle dairy
‘industry in this country, the depart-
ment specialists say that in pioneer
days each family kept its own cow.
"The denser the population became the
! more important it was to have a well
| regulated and ample commercial sup-
i cows increased, and in time a dairy
business grew up in various sections.
|The development of modern methods
'in the distribution of milk, with eco-
‘nomic and sanitary handling, has been
| closely accompanied by the larger use
‘of this food.
{Much of the milk now used in cities '
many miles, and recently im-
methods have made it possible
, comes
| proved
| to
{erator cars. At the National Dairy
' Show in Chicago in 1919, the milk
| shipped from the Pacific coast took
first prize in the market-milk compe-
| tition with the highest score given to
{ milk in recent years.
| Cities have always used a smaller
| amount of milk in proportion to the
number of people than general farm-
ling communities, the statistics show.
| For example, Philadelphia reached
| the rate of 23 gallons per capita in
| 1905, which was 15 years later than
i the country at large reached a con-
| sumption of 22 gallons. There are,
| however, many agricultural and non-
| agricultural rural districts where
cows are not kept and where modern
| methods of milk distribution are not
| equal to most cities. The people in
| such places have to depend on can-
ned milk of various kinds, and this,
!the dairymen say, is an exceedingly
| valuable means of supplying a need
| which 20 or 30 years ago could not
have been supplied at all.
| CRYSTALLIZING CORN SUGAR.
| Commercial production of a sugar
| possessing the approximate sweetness
lof cane sugar, obtainable from a
i source of low-priced raw material,
| with the finished product resolving it-
| self into a crystallized form, has been
‘the objective toward which chemists
‘have struggled unceasingly for de-
| cades, says Popular Mechanics. Now,
“thanks to the unremitting research of
lan Eastern chemist, sugar is being
! made commercially from corn.
i A Baltimore manufacturing estab-
| lishment, working two shifts of 12
| hours each, is producing approximate-
| ly 79,000 pounds of corn sugar daily,
! chemically known as “intervose.”
| The new process involves the pro-
{ duction of sugar of a group technical-
ly known as ketohexoses, or fruit su-
gars. The fruit sugars are sweet, the
sugar obtained by this process being
| 80 per cent as sweet as cane sugar, and
possessing other favorable qualities.
Corn, containing from 65 to 70 per
cent. of starch, was selected for its
starch-yielding capacity, and by rea-
son of -its well-nigh inexhaustible sup-
ply and availability. One bushel of
corn will yield 46 pounds of invertose.
The method is first to produce an
intermediate compound from starch in
the material used and then convert
this intermediate into fruit sugar by
well-known means. The second reac-
tion is effected by any of the well-
known methods of reduction, such as
hydrogenation, or treating with hydro-
gen gas, whereupon is formed the
| fruit sugar or invertose.
Only six hours elapse from the time
the ground corn—either cornmeal or
flour—is placed in the machine for the
formation of the starch until the fin-
‘ished product comes from the evap-
| orators in the form of a syrup to be
| barreled for shipment. Invertose is
‘not a by-product, but is made direct-
| ly from whole corn, with no waste, as
| about 16 pounds of wet mash to every
| bushel is recovered as cattle food. If
| sold in crystallized form, two days are
' required in which to crystallize the
product. It is really marketable to
confectioners, preserve and fruit pack-
!ers, ice cream manufacturers, soft-
drink bottlers and for use by the res-
taurant trade.
WHY WE FEAR SNAKES.
If you come upon a small snake dur-
ing your country rambles, why do you
get “that creepy sensation?” !
Your fear is probably the survival
of a saveage instinct, or, going a step
farther back, is inherited from some
ancestral monkey. Before man devis-
ed that useful weapon, the club, he
was mortally afraid of snakes; and
monkeys are still afraid of them. If
we were to put a snake in the monkey
cage at the zoo, the inmates would be
terrified out of their lives, for mon-
keys can not tackle snakes and have
never found an effective way of deal-
ng with them.
ometimes the mere presence of a
snake will cause a monkey to drop un-
conscious. .
Similarly, our dislike of spiders is
out of all proportion, and is inherited
from jungle days. But for this un-
natural inheritance, a colonel would
not recently have stated that the only
spiders entering his tent!
ply ot milk. Gradually the number of
ship it for long distances in refrig- |
fear he had on active service was of
FOR AND ABOUT WOMEN.
| DAILY THOUGHT.
That person who tries to do something
and fails is infinitely better than he who
tries to do nothing and succeeds.—Lloyc
Jones.
Pasteurization Keeps Fruit Juice
Sweet.—Sweet cider or grape juice can
be preserved in a sweet condition in- .
dfinitely by the directions furnished by
specialists in the bureau of plant in-
dustry, United States Departmeat of
Agriculture.
. As rapidly as the juices are pressed
from the fruit place them in clean’
or tubs,
vessels. Wooden barrels
which have previously been thorough-
ly scalded will serve the purpose very
well, although earthenware jars, if
available, should be used. These are
allowed to stand over night, or for not
more than 12 to 14 hours, in the cool-
est location possible so that much of :
' the solid matter suspended in the juice
will settle to the bottom. Glass jars
or bottles must be thoroughly steril- |
‘ized to receive the juices, which are :
drained off without disturbing the sed-
iment.
If truit jars are used they should be
fitted with sterilized caps and rubbers,
and the cap tightened down as far as
it can be turned. .If bottles using
crown caps are used, the bottles are
capped as. they are filled, using caps
which have beer steriiized. In case
bottles closed with corks are usel, set
the previously sterilized corks in place
in the bottles and tie them down loose-
ly with strong cord so that steam may
escape. To relieve the pressure dur-
ing sterilization the bottles should be
filled only to the neck.
A wash boiler or other convenient
vessel can be prepared for a “water
bath” by fitting it with a wooden rack
on which the containers filled with
‘ juice as above indicated, are placed.
The bath is filled with cold water and
‘the bottles or jars, if closed, are in-
verted or laid on one side so as to wet
the inside of the caps thoroughly with
' juice. If bottles closed with corks are
used, the bottles must stand upright
in the water, which should come up
' to the necks of the bottles.
i The heating is then started. A ther-
| mometer is hung so that it will dip
i for half its length into the water.
| which is heated gradually until its
| temperature reaches 175 degrees F.
! Allow the bottles or jars to remain in
' the water for 30 minutes if quart or
half-gallon jars are used, and from 40
| to 45 minutes if gallon bottles are
used. If corked bottles are used,
| drive the corks firmly into the necks;
| invert each bottle so as to wet the
{ cork thoroughly with the hot juice;
| then complete the sealing by cutting
| the cork off smoothly and pouring hot
| paraffin over it.
| Place the product in a dark, cool,
| storage room. Watch it for a period
| of a week or more for the beginning
i of fermentation, which will be indi-
cated by frothing at the surface of the
{ liquid. If any bottles show signs of
| fermenting, return them to the wash
+ boiler and repeat the process exactly
| as before, loosening the. tops, of
. course, before heating begins, and
' closing down firmly again before tke
I liquid is allowed to cool.
When the juice is placed in storage
; the suspended solid matter will grad-
‘ually settle out and sediment will ac-
' cumulate in the bottom and on the
| sides of the jars. In the course of two
or three months at ordinary tempera-
tures, this settling will be completed
| and the liquid will be fairly clear. It
‘may be used directly from the bottles
| or drawn off into clean bottles, which
| should be sterilized before they are
| filled and which should be corked and
| pasteurized by heating to 170 degrees
I. for the same length of time as in
the first pasteurization. If rebottling
lis necessary or desirable the second
{ heating should never reach the tem-
| perature to which the juice was first
heated, otherwise the clarification
which is secured by settling will be
defeated, as a second process of sedi-
mentation will occur. If the tempera-
ture be kept at 5 degrees below that
reached at the first heating, this re-
sult will be avoided.
A reliable thermometer is a neces-
sity for this work, as it is important
that the juice be heated to 175 degrees
F. in the first heating, in order to de-
stroy the organisms which would oth-
erwise cause fermentation. It is
equally important that the juice
should not be overheated, as this will
give it a cooked taste, which is decid-
edly unpleasant to many people.
If your salad greens are wilted, put
spoonful of vinegar or lemon juice has
been added. Set in a cold place for a
couple of hours.
warm water and soda, add a few drops
of ammonia to the water and wash
them with a well-soaked flannel.
Rinse in clean, cold water, dry with a
soft piece of linen and polish with a
newspaper.
Occasionally it happens that a jelly
is too stiff or “tough” for the house-
keeper to be proud of, for table use.
As a confection, cut up in blocks and
dipped in the sweet chocolate that
tory jelly is more than redeemed, sug-
gest home economics specialists of the
United States Department of Agricul-
ture. Figs, dates, raisins, nuts, and
marshmallows can also be dipped in
tions for children. Sweets of this kind
are especially good as surprises in the
monotonous school lunch box.
Another quickly made home sweet
may be had when berries are in sea-
son. Firm berries, such as whole
strawberries, blackberries, black rasp-
berries, and also pieces of pineapple,
or other fairly firm fruit are excellent
when dipped in white icing or fond-
ant, if they may be served within
three or four hours. Here is a sugges-
tion for “a little something” to serve
with lemonade or grape juice at a club
meeting.
Pineapple Sherbet.—One pint can of
grated pineapple, one pint of sugar,
one and one-half pints of water.
sugar and water until spgar is thor-
oughly dissolved. When cool add
grated pineapple and juice of two lem-
ons; freeze fast. When partly frozen
add beaten whites of two eggs, mix
thoroughly, take out dasher, pack
good, and let . stand for an hour or
| more. Freezing fast makes it light.
them in cold water to which a table-
To clean glass globes soak them in!
comes for the purpose, the unsatisfac- :
chocolate to make wholesome confec- |
Boil |
FARM NOTES.
—Try to have the cows well bedded,
not only for the cows’ sake but that
as much manure can be made as pos-
sible.
~ —AIll cows do not like the same
kind of food, neither will they do as
well as they would on some other kind.
Study the wants of the animal.
—To do well the cows should be
turned dry about six weeks before
' freshening. This will help the calf,
rest the cow and develop the udder.
—Fresh, warm, separated milk is
the very best of feed for growing pigs.
It is a good supplementary feed for
brood sows and in fact is a good feed
for hogs of all kinds and ages.
—All hoed crop land for spring
‘ grain should be plowed or cultivated
in the fall, and all sod land intended
for grain should be shallow plowed
immediately after the hay has been
taken off, worked thoroughly and
plowed again in the fall as deeply as
the surface productive soil will allow.
—The Missouri Experiment Station
has found by investigation that the
| red mold in silage is due to a lack of
moisture. Very often silage is put
away too dry. Molds develop in much
greater abundance where the silage is
only slightly moist. The station does
not think that the mold causes death
among stock.
—Through the “Farm Calender,”
State College specialists recently gave
several timely warnings of a serious
spread of apple scab in Pennsylvania.
The evidence of scab is now here, and
is the worst attack of the disease ever
experiencd in the State. Before the
summer is over foliage on diseased
trees will drop and fruit buds for next
year’s crop will not set. A thorough
application of lime-sulphur spray may
yet save many trees.
—An extensive fruit grower uses
this method of using lime sulphur with
arsenate of lead: In one four-gallon
bucket dilute the lime sulphur to be
used to that extent, four gallons. Next
slake three pounds quicklime and di-
lute to four gallons. This is poured
off into another four gallon bucket
' containing three pounds of arsenate of
lead paste worked down to the consist-
ency of thin cream. These two buck-
ets, the dilute lime-sulphur and arsen-
ate of lead and limewater, are then
poured into the spray barrel, running
together; the spray barrel to contain
a full supply of water. The lime
used has a tendency to neutralize the
burning effect of the water soluble
forms of arsenic.
—Many acres of marsh land could
be used for the permanent production
of crops by draining and application
of the proper fertilizer. Potash and
; phosphoric acid are the mineral fer-
' tlizing elements which give the best
returns, while barnyard manure also
causes a large crop increase in most
cases. Except on distinctly acid de-
posits, lime does not as a rule give
good results. Deposits which are not
suited to the direct production of
crops may be used to reinforce manure
either in composting or as a stable lit-
ter. In this way the manurial value
of the mulch is increased, while the
, valuable ingredients of the mixture
may be materially enhanced by the ad-
dition of the phosphatic material.
—If cows are fed at stated intervals,
they will not worry for food until the
time for feeding arrives. If it is then
given to them in proper quantity, they
will eat and lie down, chew the cud
and sleep or rest contentedly until
time for another feed. First give the
grain mixture, and milk the cows
while they are eating it. This routine
is recommended because, with some
cows, the milk comes more freely
while they are eating that portion of
their ration which has the most rel-
ish. Cured roughage should be fed
after milking because it fills the air
in the barn with dust. Succulent feed,
like silage and roots should also be
fed after milking, because of the odor
that it gives. Feeding twice a day
will bring better returns than more
frequent and wasteful feeding. Give
half the concentrates and half the
roughage in the morning, and half in
the evening. Cows will soon become
accustomed to this routine. In the
winter they should be allowed to
spend the day in the stall, and for
‘two or three hours about mid-day
they should not be disturbed. Turn-
ing them out into the yard, or giving
them access to a straw stack or field
of corn stalks, will cause them to
shrink in milk, no matter how much
or how well they may be fed in the
morning and evening. No more feed
should be given them than they will
eat up. The mangers should be abso-
lutely clean and free from any feed,
during the day and night.
—For Owners of Work Horses.—1.
: Do not fail to provide clean, warm
quarters in which your cows, ewes,
and mares can bring forth their
young. Navel ill comes from dirt.
2. It is dangerous to expose young
stock, especially foals and colts, to
spring rain-storms. A day’s exposure,
if not fatal, may stop a month’s
growth.
3. It is bad policy to turn the stock
| to pasture before the grass has well
' started—bad for the pasture and bad
‘ for the stock.
4. When the pasture season begins,
' turn the stock out at night, instead of
in the morning. Then they will feed
through the night, and not lie down
until the sun has warmed the air and
the ground.
5. Get your horses into condition
for spring work—the young horses es-
pecially. Many a colt has been ruined
| by being put to hard work without
preparation. It is the same with
green horses.
|~ 6. In warm weather thorough
i grooming is almost as important as
| feeding. Without it, dried sweat, dead
skin and dirt clog the pores, make the
horse uncomfortable, and affect his
health.
7. Lobk out for sore shoulders and
- backs, especially in plowing, Be sure
i that your collars fit. A co lar too big
"is as bad as one too small. If the col-
lar rides up, use a martingale, or a
girth running from trace to trace,
‘ back of the fore legs.
8. When the horses are at work on
'a warm day, lift up the collars now
and then to cool their shoulders, and
| wipe off the sweat and dirt with a
‘ bunch of grass.
Wipe off the harness marks on
your horses when you stop work at
noon and at night, and clean the in-
side of the harness.