In our issue of Sept. 4th we made appeal to 775 of our sub- scribers who were in arrears at that time. Since then 76 have respond- ed, and to them we make grate- of their promptness in coming to relief of ful acknowledgment the financial strain we are under. We are still hoping that the remaining 699 are not going to fail us. By the way: If you have Anything, large or small in the line of com- any printing jobs. mercial printing, we would like to do it for you. There is always one cer- tainty about job printing done at this office. at prices no higher than are It is well done, and often paid for work that is not so good. The Democratic Watchman T | FOR AND ABOUT WOMEN. 1H DAILY THOUGHT i 88 | | ii il § i } | | | I i 1g Il | cept I | i ! | | ‘By all we think and do and say, | In every hour of every day, | Some stone of destiny we lay. i ‘By all with which our hours are filled, oa ve a oe house of character we build. By all the things on which we muse, By all we seek and all we chose, By all we challenge or refuse, | BY all we love and all we hate— Ay, whether these seem small or great— We daily make and seal our fate. —Alex. Small. tell how to pronounce the name of the great French hat Empress—and ‘mostly getting it wrong. | It adds to depression. | There's nothing hard about it ex- the first syllable, “Eu,” for | which there is no precisely equiva- |lent sound in English. Clear your mind; | breath: Pucker your lips for “u” but say we” instead; add “zshay”; finish up | with “knee.” Don't accent any one syllable more than another. Stress all alike.” | Then simply put on your hat and | be imperially happy. take a deep —It's the “odd-Jenny” hat that millions of women are wearing, the | Academy of France says. | To make the pronunciation as correct as the new style that has caught the world's fancy, the acad- |emy announced that the only cor- ‘rect way to speak of the little chap- eaux is to call them “ood-Jenny.” | The “oo” is pronounced as in | “ooze.” | —If you will keep a supply of* table salt convenient in the bath- room the morning shower or cold bath can be made twice as invigor- ating. stepping under the shower. the skin a tingling, exhilarating sen- sation. | A handful of borax tossed into the tub will soften hard water. Com- mon baking soda, used the same ‘way, makes the bath restful and re- laxing. You can soften water to use on | your face by boiling one pound of bran in a gallon of water for half ‘an hour. Strain and dilute in basin. Eye make-up is being chosen for | contrast more often than to accord | | I | | | | with the natural color of the eyes. | Brown is worn with green or blue ‘eyes; blue shadow is worn with black or very dark brown eyes; light green is often selected by (1 | blonds. | _Riddle: When is a suit not a [ | broken th suit? Answer: If you're clever, it's when you take off the jacket. Then it become a dress. It all depends on the blouses you choose to wear with your suit. The smart idea is fall is not to look the waist when you take off the jacket of your new fur trimmed suit. So the newest blouses to wear with the fur-trimmed suit are over- blouses, not tuck-ins. And that starts the half-and-half fashion be- {low the waistline. They have less of the frilly, ruf- fly look you're apt to associate with the blouses of the last few seasons. But they're not plain. Far from it. There material is manipulated in all sorts of ways to give a dressy dress- like look. Blouse necklines too are like dress necklines. V-necklines and one- sided surplice effects. Soft drap- ings like flat scarfs or knotted in bows. Yokes—and these often ex- tend over into the sleeve of the blouse just as they do in dresses. Just as the bodice of the fashion- able dress is fitted through the waistline, so are blouses this more fitted silhouette. Some | by belts. Some by “cinching-in” at the seams. Some by coyping the lines of the old-fashioned basque or the new-fashioned basque dress. The fashionable materials—satins, heavy crepes and fine light jerseys _ make smart contrast with the rough surfaced wool fabrics of which the suits are made. Fabric contrasts is a dress idea, too—wool with silk, satin with dull crepe. White jersey is new and smart. And a finely ribbed taffeta blouse is making an appearance in some fashionable women's wardrobes. __The coat that buttons is more fashionable than the coat that closes with a belt. Groups of buttons are a favorite way of fastening coats— three or four or even more, some- time above and sometimes below the waistline. - Others fasten with one large, dec- orative button. And some coats shown in the fall collections of the Paris dressmakers buttoned all the way down the front. Scarfs on coats—fur on fabric— are newest when they button, one side onto the other. Much newer than the pull through scarf of last year. Even more buttons dresses than on coats. Coat-dresses fasten with them—in groups of three or four. Surplice dresses close with them—one or two at the point where the surplice crosses. One interesting way of using but- tons that's reminiscent of the way they were used in the last century is when they're put on to imitate the way they used eo outline the basque of the 1890's. Many sleeves actually use the but- tons you find there, though. Espe- cially when the sleeve 1s a loose one. Then a button is sometimes put on so the loose sleeve can be buttoned close to the wrist if you prefer it that way. are used on es ———— A physician says that the nose is one feature about us that never changes. Of course, this doesn’t apply to the noses of people who are always sticking theirs in to oth- | er people's business. We are tired of hearing people Rub the dry salt over the Et body before You will find this gives | adopting FARM NOTES. —The beak of a good hen is | short and curved. —When fruit is being picked a good supply for exhibit ‘can be selected. should be large for the variety but Blemished and in- mot Overgrown. | jured fruit should not be saved. loaded with green fruits are appar- ently going to be caught by killing frosts, they may be pulled and hung in the cellar or a cool room where the fruits will ripen for some time. —As pastures become shorter the protein in the grain mixture for cows should be increased. When pasture grass grows older and more mature its protein content de- creases. —One of the essentials in produc- ing high quality eggs is to give the birds access to an unlimited supply of oyster shells or some other egg shell-forming material. Usually the addition of cod liver oil to the ra- tion will strengthen the egg shells. —“You pay for drainage whether you have it or not,” is an old saying that is true, especially on farms where there are wet spots which will not produce crops or that hin- der farm operations. — Farmers in southern Pennsyl- 'vania counties have found that win- ter barley is a good grain to raise in place of wheat. It yields good crops and is a fine feed for live- stock, say State College agronomists. — Experiments on the 50-year-old soil fertility plots at the Pennsylva- nia State College prove that the producing ability of soil can be maintained by the use of commercial fertilizers and lime. —One of the greatest advantages of fall preparation of ground is that seeding can be done earlier in the spring. Each hen should lay an average of 13 eggs during August. purposes The fruit chosen HIGHWAYS AS REPAIR SHOPS ARE UNSAFE | “Don’t make a repair shop of the highway when something goes wrong ‘with the car.” | That advice is given automobile ‘operators by W. W. Matthews, dep- uty commissioner of motor ve- hicles. It is based on the all too Prevaless custom of strewing tool | kit equi t and tires along | the oo, A Te are |frequently added to by solicitous friends of the operators who ‘aid in blocking the highway. CREDIT he business of the world is done on credit. Credit is based on faith -- on the belief that promises will be kept. Hence the most important thing a business man can have'is CHARACTER. | The first question asked about his is, “What | ishis reputation for honesty, for reliability ?” The lack of these qualities is not long conceal- ed. One’s neighbors know. | | THE FIRST NATIONAL BANK BELLEFONTE, PA. | Less * than that means that closer culling pg of the flock is necessary. — Boiled rice, from which all the water has been boiled out, is good for chicks. It regulates their bowels and prevents diarrhea. Train pullets not to be afraid of you. Fowls that are easily frightened never do so well, and cause lots of trouble about the hen house. A wild pullet is a nuisance in a well-regulated flock. —A properly trained dog is a de- light to himself and his masters. He loves to do his master’s bidding, and were every dog well-trained, there would be little complaint about dogs and their deeds, states the Chappel Kennel Foundation, Rockford, Illinois. Baney’s Shoe Store WILBUR H. BANEY, Proprietor 80 years in the Business BUSH ARCADE BLOCK BELLEFONTE, PA. Probably 95 per cent of dogs have the ability for training and only re- quire effort, patience and repetition to bring it out of them. The early training of a dog is most important. A dog not train- ed or disciplined during the first twelve months of his life, will not be nearly as manageable and de- pendable when grown. Only one person should be the dog's instructor during the entire course of training. After a dog is trained, he should go through the commands for anyone who gives them properly. The first and biggest lesson you can teach him is obedience, found- ed upon full confidence in you as his master. All the rest will take care of themselves as a matter of , course. Causes of failure to secure obedi- ence from a dog after weeks of training may be set down as two. The act has not been repeated often enough or it has been repeated too many times on the same day. Two or three commands a day are suffi- cient. But stop work only on a successful performance. A dog does not know the difffer- ence in the meaning of a word. After many trials and mach work he can ‘be taught to do so and so when a certain word is spoken. But the meaning of the word itself is be- yond him. A word spoken in a kind way will make him glad and wag his tail; the same word spoken in a rough way will make him run in fear. Another cause of poor control over a dog is failure to reward him. A dog likes to be praised and feel that he is appreciated. A kind word, a pat on the head will usual- ly go about as far as anything else. A bit of such food as kibbled bis- ! cuit, given at the end of each suc- cessful act helps him to feel that he is appreciated. Silage is one of the most useful feeds that is produced on the aver- age farm. The entire crop is pre- served with much less cost than from any other method in handling. Good clean silage that is free from mold is greatly relished by all class- es of livestock. With corn silage and alfalfa hay as the basal ration, supplemented with linseed meal and corn, experiments at the Michigan State College experiment station, as well as at other experiment stations, have shown that considerable grain may be saved by inducing the calves to eat more silage and hay in the early part of the feeding period. When starting on feed, calves weigh- ing 375 to 400 pounds will gain practically as fast for the first two months with about six pounds of grain and all the silage they care to eat as if they are eating eight to ten pounds of grain and sonsider- ably less silage. In fact, calves fed six and one-half to seven months gained almost as fast and were prac- tically as fat when fed approximate- ly two-thirds as much corn as oth- er calves that ate from a self-feed- er. The selling price was the same |two years out of three. Look for high quality wool- ens, fully shrunken before cutting. Look for tailored in, not pressed in, shape- liness. Unless you're a clothing expert, look for a dependable store—and leave the quality up to them. Then you will get value and satisfaction. Our Fall Suits Start at $22.50 Fall Top Coats at $20.00 Your money's worth or your money back at whatever price you pay. A. FAUBLE Ea
Significant historical Pennsylvania newspapers