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
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‘By all we think and do and say,
| In every hour of every day,
| Some stone of destiny we lay.
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‘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
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| 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