a
a
Boman
—-———m gn
: Bellefonte, Pa., December 2, 1921.
BEST MONTH TO MARRY.
(According to an old rhyme—)
Married in January's hoar and rime,
Sorry you'll be before your prime.
Married in February's sleety weather,
Life you'll tread in tune together,
Married when March winds shrill and roar,
Your home will lie on a foreign shore.
‘Married ‘neath April's changeful skies,
A checkered path before you lies.
Married when bees o'er May blossoms flit,
Strangers around your board will sit.
Married in month of roses—June,
Life will be one long honeymoon.
Married in July, with flowers ablaze,
Bitter sweet mem’ries in after days.
Married in August’s heat and drowse,
Lover and friend in your chosen spouse.
Married in September's glow,
Smooth and serene your life will go.
Married with leaves in October’s thin,
Toil and hardship for you begin.
Married in veils of November mist,
Fortune your wedding-ring has kissed.
Married in days of December cheer,
Love's star shines brighter from year to
year.
—Home Notes,
re
DRINKING HABITS OF ANIMALS.
To me, it was an astonishing state-
ment that there are animals that nev-
er drink. I went into the matter for
a thorough investigation.
Really, most of us know but little
about the use of water by animals.
We know that “meat animals,” like
dog, lap up water with the tongue,
while vegetarian animals, like the
horse, suck the water up. We know
that all the common animals with
which we are acquainted drink at
least once a day, some of them many
times. If we were asked what ani-
mal can do without water the longest,
we probably would name the camel.
Most of our pet animals, like the
dog and cat, drink nearly as often,
and would die of thirst nearly as
quickly, as a person. This is partly
their nature, but very largely a result
of habitation. A horse can, when he
“has to, do without water several days,
though he suffers greatly after the
first day.
Camels travel four or five days
without drinking, but they are not do-
ing without water all that time. A
camel’s stomach is peculiarly made,
with a number of pouches—‘“pockets
on the sides.” Water is stored here
when the animal drinks, and he can
draw on these “reserve canteens” one
at a time for bodily moisture. His
keenness in detecting water at incred-
ible distances makes it easy for him
to regulate his water rations between
drinking places.
Hunters and naturalists say that a
giraffe can do without water three or
four days. One famous explorer
states that in Africa he kept a herd of
giraffes under closest observations for
a week, and that not one of them
drank a single time.
Some of the African antelopes drink
but rarely; the eland, in spite of its
bulk and fat, goes for weeks without
a drink. The hartebeest drinks when
water is handy, but goes drinkless
without apparent inconvenience when
necessary. The klepspringer, one of
the liveliest of antelopes, and the
gerenuk, called by the natives “little
camel,” are said never to drink. The
long-snouted dikdik could not get wa-
ter even if it so desired; its home is
a hot, dry thicket which it never
leaves. The jerboa, a sort of kanga-
roo rat, is another curious creature of
the Dark Continent that lives entire-
ly without drink—under conditions of
heat and dryness that to 2 man with-
out water would be fatal within forty-
eight hours.
According to Dr. Heller, eminent
scientist and explorer, autopsies on
these non-drinking animals proved
them not organically different from
other mammals. The most feasible
explanation is that of habituation. It
is significant that no flesh-eaters (car-
nivorous) are among these “water
fasters;” it is probable that they, be-
ing more ferocious, drove the timid
animals from the streams and water-
holes back into the high, dry altitudes
As the centuries passed the herbiv-
orous developed, by compulsion, a
constitutional tolerance of thirst. We
will never know how many genera-
tions perished prematurely because of
insufficient water; but adaptability,
that wonderful power God has given
to all His creatures, finally triumphed,
and evolved the non-drinking animal.
—OQur Dumb Animals.
reser sree fees nee.
U. S. Gets Formula to Test Strength
of Rope.
How strong is a rope? Tests made
at the bureau of standards at Wash-
ington have resulted in answering the
question with a formula. For three-
strand regular manila rope from one-
half to four and one-half inches in di-
ameter, the following computation,
experts at the bureau state, will give
the breaking load of the rope:
The average breaking load in
pounds equals 5000 multiplied by the
diameter of the rope increased by one.
This, experts add, will give the aver-
age maximum weight that the rope
will hold, but the working load that
a contractor may apply with safety
would be considerably less than the
load given by the formula.
——————————
134 Years Old.
Ka-Be-Nah-Gway-Wence (Wrin-
kled Meat), also known to tourists as
plain John Smith, of Cass Lake, Min-
nesota, who recently celebrated his
134th birthday. The skin on his face
is almost ossified. The aged Indian is
veteran of nine marriages and six
battles with the Sioux. He has the
war bonnets of five Sioux chiefs
whom, he says he killed. Ka Be came
out of the Canadian northwest and
settled in Cass Lake ten years ago.
A Long List.
“Goodson is an awful bore—always
parading his virtues.”
“Yes, and they take so long to pass
a given point.”—Chicago Post.
| FARM NOTES.
—Although lard is often consider-
ed a by-product, it is one of the most
| important of the various foods to be
{ found within the well-stuffed hide of
{the fat hog. Fat makes up a high
. percentage of the dressed weight and,
| therefore, a good deal of care should
i be exercised in preparing and preserv-
ling the lard made from it.
! Lard comes from the various parts
! of the hog and the quality varies with
| its source. The leaf or kidney fat
| that clings to the back walls of the
abdominal cavity yields the best grade
of lard. Persons experienced in
butchering remove these layers of fat
first in order to facilitate cooling of
the meat. The removal is best ac-
complished by peeling the fat upward
with the fingers, beginning at the bot-
tom. The kidneys, which are in this
fat, are removed. The leaf fat is then
hung up to cool.
The fat on the intestines and the
membranes connecting them is known
as “gut fat.” It often has a rather
strong odor and is generally kept sep-
arate from the other lard stock and
rendered by itself. It should be thor-
oughly washed and left in cold water
for several hours before rendering.
The leaf fat makes the best lard,
but the back strip of the side also
make a good quality, as do the trim-
mings of the ham, shoulder, and neck.
Leaf fat, back strips, and fat trim-
mings may be rendered together.
To obtain the best and clearest lard
it is necessary, first, to remove all
skin and lean meat from the trim-
mings. To do this cut the fat into
strips about 1% inches wide, then place
the strip on the table, skin down, and
cut the fat from the skin. When a
piece of skin large enough to grasp is
treed from the fat, take it in the left
hand and with the knife held in the
right hand inserted between the fat
and the skin, pull the skin. If the
knife is slanted downward slightly,
this will easily remove the fat from
the skin. The strips of fat should
then be cut into pieces and hashed or
ground.
When the fat is ready for rendering
pour into the kettle about a quart of
water and fill it nearly full with fat
cuttings. The fat will then heat and
the grease will be brought out without
burning. Render the lard over a mod-
erate fire. At the beginning it is best
to have the temperature around 160
degrees F., and it should be gradually
brought up to 240 degrees. When the
cracklings begin to brown reduce the
temperature to approximately 200 de-
grees, but not to exceed 212 degrees,
to prevent scorching. Frequent stir-
ring is necessary to prevent burning.
When the cracklings are thoroughly
browned and light enough to float, the
kettle should be removed from the
fire. The lard is then pressed from
the cracklings. Then strain it through
a muslin cloth into the containers, and
to aid cooling stir it frequently. Stir-
ring also tends to whiten the product
and improves the grain, an important
point to consider if the lard is to be
sold. White lard also helps the appear-
ance of the dishes in the preparation
of which it is used.
Lard which is to be kept for a con-
siderable time will remain in bette:
condition if placed in air-tight con-
tainers and stored in the cellar or oth-
er convenient place away from the
light. These precautions have much
to do in preventing rancidity. Fruit
jars make excellent containers for
I lard, because they can be completely
sealed. Glazed earthenware contain-
ers such as crocks and jars, may also
be used.
All containers should be sterilized
before filling, and if covers are placed
on the crocks or jars, they also should
be sterilized before use. Lard stored
in air-tight containers away from the
light has been found to keep in per-
fect condition for several years.
In order to have the lard keep well
in the jars that have been opened for
use it should be removed evenly all
the way across. Do not dig down in-
to the lard and take out a large spoon-
ful, leaving a well with a lot of sur-
face exposed. A thin coating left
around the walls of the container is
almost sure to turn rancid because of
the action of the air.
Lard is not a hard porduct to han-
dle, but a little extra care at butch-
ering time and in putting it away will
insure a product that will be better
than the kind the average man makes.
If you have customers for the surplus,
this little difference, as in the case of
sausage, hams, and bacon, will help
greatly in building up and maintain-
ing a good demand.
—The impression that hog cholera
is a disease that will be eliminated be-
fore many years through the use of
anti-hog cholera serum has been
spread throughout the country, but
there is little ground for such a belief,
says the United States Department of
Agriculture. The serum treatment,
when properly given, will protect
hogs against the disease, but it does
not go to the source and eliminate the
germs from the country, which would
be necessary if hog cholera is to be-
come a thing of the past. It might
be possible to eliminate the disease if
every hog in the United States could
be kept immunized all of the time, but
such a measure would be impractical,
if not impossible.
Hog cholera is of varying preva-
lence, both as to the time of the year
and as to the periods of several years.
In the fall—October and November—
there is more of this disease than in
the other months. The number of
hogs per thousand affected by it
changes greatly from year to year,
also. There have been years, such as
1887, 1897, and 1913, when cholera
raged throughout the Corn Belt, caus-
ing great losses to farmers. In the
years intervening between these high
points the losses were relatively low.
Since 1913 hog cholera has been but
slightly prevalent as compared with
the worst years, but there is no assur-
ance that other great waves of the
disease will not occur as they did be-
fore serum was used. It has been but
eight years since the last high point
in losses from cholera, and the records
of the Department of Agriculture
show that the period between the
high points of prevalence is usually
ten years or longer. This fall there
are reports of increased losses from
cholera, but some increase is to be ex-
pected every fall.
FOR AND ABOUT WOMEN.
DAILY THOUGHT.
YOUTH.
Deep in my heart a spirit dwells
That cheers me on my way;
His laughing face and merry spells
Enliven all my day.
His hopeful smile, his happy shout,
His mien so full of fun,
All care and worry put to rout
As clouds before the sun.
Ah, little guest, I prithee hold
Thy Kingdom strong for Truth—
Thou treasure richer far than gold,
The Spirit of my Youth!
—Harper's Weekly.
The Fagot Party.—A fagot paity
can only be given where there is an
open fire, and is prepared for by the
children, who should gather as many
bundles of fagots as there are people
at the party. The fagots can be of
ordinary wood or of the artificially
prepared driftwood which is sold at
many of the shops. It may also be
sprinkled with incense if desired. The
guests assemble around the fire, punch
and cake are served and the guest of
honor is bidden to place a fagot upon
the fire and to tell a Christmas story,
which shall last until the fagot goes
out. Each guest in turn places a tag-
ot on the embers and tells the story,
a prize going by vote for the best
story-teller and a booby prize to the
worst.
A Novel Description Contest.—A
correspondent asks for a simple, yet
amusing way to entertain twelve men
and twelve girls, “to cost as little as
possible and something which has not
appeared as yet in your department,”
as everybody uses your suggestions
and the ideas are generally soon snap-
ped up.
It seems to me that a new kind of
observation game of which I heard re-
cently would fill such a program with
satisfaction to hostess and guests.
The game itself costs nothing what-
ever, except the customary prize, the
character of which with that of the
refreshments will depend on the fund
in hand.
The fun consists, like that of the
better known observation party in a
test of the observing powers of the
company, but of this guests are not
made aware until the psychological
moment arrives.
The hostess proposes to show that
it is possible for a man to converse all
the way from five to ten minutes with
a young woman without having a
sufficiently definite idea of her appear-
ance or costume to describe either
with any degree of accuracy.
Naturally the incontestable proof of
her theory afforded by the game re-
sults in much fun.
When the last guest had appeared
each man in the room is given a dance
card on which are written the names
of the different girls of the party.
“Please converse with the lady
whose name is at the head of your
card,” whispers the hostess to each
man: Needless to say each list be-
gins with a different name.
This leads to the supposition that a
conversation party is intended and
usually succeeds in throwing the play-
ers completely off the scent, which is
what is intended.
In reality the conversation counts
for nothing in the game and the play-
er who exerts himself to produce
gems of thought or scintillations of
wit is destined to feel completely
“sold” at the end of the round.
When from five to ten minutes have
elapsed, a bell is rung as a signal that
the conversations are over.
The hostess then withdraws all the
girls of the party into an adjoining
room.
If possible portieres only should be
drawn and the doors rolled back or a
sheet suspended in the opening in or-
der that the feminine contingent can
hear what transpires.
Each man is then asked to write a
detailed description of the young
woman with whom he has just con-
versed, dwelling upon her personal
appearance and also giving material,
cut, garniture, etcetera, of her gown.
Their struggles to recall the color of
eyes, hair and the contour of the fea-
tures are only exceeded in amusement
by the necessity of distinguishing be-
tween mousseline de sole and tulle,
panne velvet and liberty silk.
After fifteen minutes which will
seem all too short to the harrassed
gentlemen, a bell is rung as a signal
to discontinue the description.
The latter are then collected and
read aloud, the girls being, of course,
recalled.
It adds to the fun if each lady is
asked to rise and face the company
while her pen portrait is being read.
When all have been heard .the com-
pany casts votes asto the respective
merits of the description.
The clever man whose work is pro-
nounced best should receive a picture
of some celebrated beauty (a photo-
graph from some masterpiece) in an
artistic frame, or he could be reward-
ed with a book made up of portraits
of fair women of the past.
The girl whose description won him
the prize should also receive some
gift in appreciation of the part she
has played in the success. ‘
A pretty hand mirror would be one
suggestion for this present, or a wee
mirror to be carried in the purse
could be substituted.
+ Saute Fish Creole.—Bone the fish.
Put into a heavy baking pan of either
iron or copper, a couple of tablespoon-
fuls of olive oil; put in the fish flesh
side down; turn it; brown on the oth-
er side; dish on a heated platter; cov-
er with creole sauce made from solid
pieces of tomato and red pepper,
nicely seasoned with onion.
Fried Smelts with Sauce Tartare.—
Wash the smelts; clip the skin with a
pair of scissors and press out the in-
testines; wash and wipe them again.
Dust with salt and pepper; dip them
in egg and then in bread crumbs; fry
in hot fat.
Fried Oysters.—Drain the oysters;
dry them with a soft cloth; dust with
salt and pepper. Beat an egg; add a
tablespoonful of water; beat again.
Dip the oysters lightly in bread
crumbs, then in the egg, then again
in the crumbs. Fry in hot fat; drain
on a piece of brown paper and serve
while hot.
Thrift in the Balkans.
John Stewart Bryan, editor and
proprietor of the Richmond News
Leader, told a story at the recent
Washington meeting of the Council of
the Episcopal church, illustrating the
fleeting character of human greatness.
“A man I heard of,” he said, “came
in close contact with the ruler of one
of the Balkan States, who started out
to buy a pair of gloves, the price of
which was ten-fifty. He lacked the
odd half dollar, and the man advanc-
ed it. A short time later, maybe not
as a result of the loan, but just be-
cause the man was given the Fourth
Class Order of Something or Other
by the king, when he got home he
was pleased, of course, so he took the
order out and had it encircled in di-
amonds. In course of time he was
back at the Balkan court of his friend
the king, and he naturally wore the
order when he entered the presence.
The king examined it carefully, and
then a pained expression came over
his face.
“ ‘What!’ he cried, ‘Only the Fourth |
|
Catarrh Means
Impure Blood
It is a Constitutional Disease. |
When it affects the nose and throat |
and becomes chronic it weakens the |
delicate lung tissues, deranges the |
digestive organs, and may lead to |
consumption. It impairs taste, smell |
and hearing. |
Take Hood’s Sarsaparilla, which by
purifying the blood removes the cause
of the disease, and gives permanent !
relief.
“I had catarrh of the head and |
stomach, and dreadful ringing noises |
in my ears. I decided to try Hoods !
Sarsaparilla; my health improved
wonderfully, and I adopted Hood’s
Sarsaparilla as my family medicine.”
Mrs. M. Jenney Shaw, St. Johns,
Ohio. 66-47
HOOD’S SARSAPARILLA. |
|
FINE JOB PRINTING
o—A SPECIALTY—o0
AT THE
WATCHMAN OFFICE
pel ER
BOOK WORK,
that we can not do in the most satis.
factory manner, and at Prices consist-
ent with the class of work. Call
communicate with this *
® nn.
C THE D BRAND.
Ladics! Ask your Dru, t for
Chi.ches-ter 8 Diamond Brand
Pills in Red and Gold metallic
hess, goals] with Be Raho,
Drmagit. Askin OL OME ren 8
DIAMOND BRAND PILLS, for 85
years known as Best, Safest, Always Reliable
LD BY DRUGGISTS EVERYWHERE
Class Order! I meant, of course, to
give you a First Class.
“So he took the diamond-studded
bauble and put it in his pocket, and
handed our friend the top-notch dec-
oration. i
= ESS.
Attention
Farmers
This is the time to fat-
ten your hogs for Fall
There is Nothing Better
Than Fresh Skimmed Milk
Our price only 25c. per
ten-gallon can.
Western Maryland Dairy
66-24-tF Bellefonte, Pa.
PNA ALANA NPN
sm ans
Caldwell & Son
BELLEFONTE, PA.
Plumbing ana Heating
By Hot Water
Vapor
Steam
Pipeless Furnaces
Full Line of Pipe and Fittings
AND MILL SUPPLIES
ALL SIZES OF
Terra Cotta Pipe and Fittings
Estimates Cheerfully and Promptly
Furnished. S199
Ca a a oa ol
NEW AND ATTRACTIVE
NOVELTIES AND LAMPS
-----ARRIVING DAILY .-----
F. P. Blair & Son,
Jewelers and Optometrists
Bellefonte, Pa.
64-22-tf
HERE is hardly a greater pleasure than
knowing and feeling that you are well
gowned. What downright solid satisfaction
to know that there isn’t a single fault in
your appearance! and to know that your
clothes are even more than perfect—that
pass any inspection
Fauble Clothes
are the kind that gratify. They lend to you their own true worth,
quality and “blue blood” appearance.
Our clothes are made with more-than-custom care and have
"A “Pleasure “*
you can
a better-than-custom “air.” The crisp style lines, the distinctive
the man who
knows smart clothing.
A. FAUBLE
fabrics and the ahead-of-the-fashion correctness of these famous
garments has built them an unimpeachable reputation with men
who are careful to be well dressed.
The 1921 Fall and Winter models are every inch a treat to
yet