CLASTER S NEW JEWELRY STORE ! | 302 Market Street Na IN * Third St * | I S\ CLASTER'S returns sincere thinks to the hosts of I ij their presence and acknowledges with gra:itule th*ir generous compliments and expression} o: goxl will. JOSEPH I. CLASTER Our opening last evening marks a new epoch in the his- dise for your approval high-grade merchandise that we can E. L. EQOLS ~ tory of our store. Rebuilt, enlarged and beautified, we dedi- conscientiously recommend and guarantee. cate it to the service of you and others to whom we are This store will continue to be a store for the people. While indebted for our success as well as to many new friends whom if T y eleg 2T. t an f PP°Jnment - and while ° ur , as : I / sortments are conceded the largest and richest, the same cordial i I'm We s meet and number among our patrons as time goes on. welcome is here for one and all without preference or distinc- / i \ \ w/ tion. Our prices will be based on a small margin of profit—and //JBKSS&b\\ 4, -I kw?-'-'' " V C P anew our friendly consideration and shall en- a large, liberal value in every instance. / / jBSPn\ \ ] dea\or more than ever to merit the confidence and good will that To those who consitute our sales organization we extend 11 \ j \ I J • ou eso y accorded us during the many years we have our thanks for their loyalty and fidelity. To them this store i 4%jj| j \ WS^' s f' i oen s * * owes much for its growth and popularity. They are in better \ \ V >f^tlP.^ l A/ i. • c..,. ii u.u i- t . , position now than ever to give you the friendly attention that /// i L. I ic^, m e w . % V e J e we have strictly makes you feel at home, when you come here to make a <*. adhered to in the past, we shall offer only reliable merchan- purchase. VyV/ j MISS ETTA KLINE V ' We all unite in inviting you to make this handsome new store your store. MISS IDA E. KRAMER | Yours truly HARRY HURVITZ A. L. HUBER MAX KLASS JOSEPH A-DELSTEIN || OF INTEREST TO THE WOMEN A GIRL AND A MAN A New and Vital Romance of City Life by Virginia Terhune Van ie Water CHAPTER XIA'. Copyright, 1010, Star Company. William Hale had returned from his vacation. He nodded pleasantly to his secretary as he entered his office on the morning following the day on which Agnes had remained at home. "Good morning, Mr. Hale," the girl said rising and standing until he had taken off his street coat and put on his office jacket. "X hope," she added timidly, "that you had a pleas ant trip." "Fair, fair," he said. "But I am glad to get back here again. I al ways find an accumulation of mat ters to attend to when I've been away. I shall have to keep you very busy for the rest of the week." "Very well, sir." 'Without further preliminary she took up her pad and pencil as ho began to open the lirst of the pile of letters before him. "Oh, by the way," Mr. Hale re marked, "my partner tells me you've done excellent work during my ab sence in fact, that he has found you capable and industrious. X was glad to hear it." "Thank you," she murmured. "Mr. Bainbridge also tells me that you were absent yesterday at his suggestion for I called up the of fice to ask you about my mail as soon as I got into town in the early after noon. You have a relative who is sick. I understand." "Yes," Agnes said, "My. aunt is very ill." A slight sound in the doorway made her turn. Philip Hale was standing! looking at her, and she knexv he had heard what she said. Mr. Hale saw him at the same moment, and if the i older man had had any intention of I expressing sympathy for his stenog- j rapher, he changed his mind. "No doubt she'll be all right soon," j he remarked practically. "Now let's \ set to work." X'HTLTP LOOKS BACK Philip laid on his father's desk I the papers he had come to deliver, I and quietly withdrew. At the door, 1 ho glanced back. Agnes looking up met his eyes and was thrilled as she 1 had been at their last encounter. It ' was as if. without a spoken word, the I -l-rocess of reconciliation were going tha between the girl and man, silently! but surely. The idea comforted her. Her re- ' cent anxiety and distress had dulled the heat of the fires of resentment! that had burned in her heart. Mr. Hale had said truly that there ! was much to be done just now, and Agnes remained at the office later' than usual. Her employer had gone I home when she at last closed her desk for the night. As she crossed the outer room on 1 her way to the cloak-closet, she met I Hasbrook Bainbridge. He stopped her by a word. "Will you be too busy to come to' my home this evening to bejrin that copying I want done?" he asked in a low tone. "Why, no." she answered surpris ed at the formality of his manner A second later Bhe understood it, for Annie Kooney was standing at the SATURDAY EVENING, | other side of the room waiting for her. "Be there at eight-thirty," he said curtly. "Here is my address." "What did the old cross-patcli want with you?" Annie questioned, as. slipping Bainbridge's card in her pocket, Agnes joined her. Agnes felt an impulse to resent the style of the query, but decided that [ it would be imprudent to do so. "He wanted to speak about; a bit of work he ordered me to do," ; she replied. "You know I was his J | stenographer during Miss Durkee's : i absence." "You surely were!" The sharp j | voice made both girls start. Miss i ! Durkee had come behind the pair j ' noiselessly. "I congratulate you. Miss : Morley," she went on spitefully, "on having played your cards so well." i "I do not understand you!" Agnes* gasped. "I have done my work when I told to by my employers that's all." "Indeed!" exclaimed Arabella Durkee in a voice she meant to make sarcastic. "And stealing other girls' ! jobs or trying to was a part of : I your scheme, too, wasn't it? I sup- ! pose almost any doll-faced empty-1 : pated chit thinks she can do as she | ; pleases with any man if she doesn't care if he's married, single or divorced and as you're one of that i sort, you thought you could do it too. I Well, that's where you were mistaken. | You've not succeeded in getting my I place away from me as yet and I ! from what I see I guess you won't, j With a toss of the head, she flounc- ! ed away, leaving the two girls gaz- I | ing after her in amazement, i Annie Hooney recovered her com- j | posure first and giggled as at a good ! joke. "What does she mean?" Agnes de manded, laying her hand on her com -1 panion's arm. "What' do you care?" Annie) laughed. "She's mad, that's all, be- 1 cause you can do better work. Sho | doesn't like Bainbridge, but her job ; is her bread and butter, and she's : afraid she'll lose it, for she's not young and she can't type near as fast : as the younger girls. She and Baln bridge are all the time scrapping." "But what does she mean? Is jis Mr. Bainbridge married, or divorced or or I don't under ; stand why she said that." Annie laughed again lightly. "I , don't know and I don't care and < you needn't, either. I've heard he I has no wife and I guess that's true. ' But what does he matter, anyway? 'You've done his work well and that's all you'll ever see of him. Prom his j manner it's plain he knows you're l ' not one of the fool king. "Come along! I waited to walk ' | uptown a ways with you. It's nice | and cool and too fine to go right to I the sub. Cheer up can't you! • Suppose Durkee does think vou're ; playing for her job? As for Bain- i ; bridge, you and 1 can forget all about i him out of the office and there, 'too, for that matter lie's not ourl i meal ticket!" (To Be Continued) !A MODISH DRESS FOR YOUNG GIRL Plain Serge With Plaid Taffe tas Is in the Smartest of Styles By MAY MANTON 9100 (With Basting Line and Added Seam Allowance) Girl's Dress, 8 to 14 years. The plaid materials this season are exceptionally beautiful in color, they make some of the smartest little girls' and they are perhaps, especially charming when trimmed with plain ma terial. This dress is made of plaid taffeta combined with serge and it is very pretty as well as serviceable, A different effect could be obtained by making the dress of blue serge and the trimming of plaid taffeta, but in whichever way the two are combined it will be smart. For a simpler frock, serge could be used throughout or serge could be used with collar, belt and pockets of silk only. The pockets hang tree and are attached to the skirt at the upper while the pretty ornamental belt is adjusted over the scam and simply attached into position. For the 12 year 6ize will be needed, 3)4 yards of material 27 inches wide, 2*/ i yards 36 or 2*j yards 44, with iV$ yards 36 inches wide, for the trimming, or 5 yards 27, yards 36 or 3}4 yards 44 inches wide, to make of one material. The pattern No. 9100 is cut in sizes for girls from Bto 14 years. It will be mailed to any address by the Fashion Depart ment of this payer, on receipt of fiiueu cents. v' ■ ■ ; v 'V*; . HARRISBURG qfiSflg. TTLEGRAPH I POULTRY-AD ews SINGLE COMB BLUE ORPINGTIONS I When tlie late William Cook origin- i j ated the Orpingtons, he created five I differently colored fowls bred with both ] rose and single combs, making ten vari- ; ■ eties in all. Since his death there has i [been such an increasing demand for j "Orpingtons that other fanciers have i ] turned their attention to creating and I i perfecting still other varieties, notably l 'the Blue Orpington. This is a hand some fowl and It is bred with both I single and rose combs. It was pro- j duced by a cross between the Black j I and White varieties, which will pro- j duce blue plumage, with the admixture of the blood of another fowl, very pop -1 ular in the North of Kngland and Scot i land, known as the "Rose Combed Blues." j These hens are reputed to be ever lasting layers in their native country |and large In size. Louis Wright credits' their origin to Blue Andalusians and | | Blue Langshan crosses. They breed | Advantages of Selling Live or Dressed Chickens in an Es-' tablished Market How to Fatten, Kill, Pack and Ship Chickens For Highest Returns By Frank C. Hare j Poultry Husbandman, Clemson College, South Carolina It is not surprising that persons en- i ter the poultry business on a large j scale without selling experience. Their i ' entire attention is centered on the equipment of the poultry farm and the ' production of the chickens and eggs; 11 | they do not realise, the greater the j I j number of chickens they rear, the more ! i i difficult it is to sell them at a profit. 1' ,llow to sell advantageously Is the sub-p I Ject of this article. I I | Ignorance of marketing chickens andj! single combs as well as rose combs, and I considerable introduction of this blood | into the make-up of the Blue Orplng j ton is no doubt responsible for the j latter's accredited laying qualities. | Blue Orpingtons possess splendid ; type and size vying with the Blacks j for these honors, and all the speclmons |so far shown are as handsomely iJol -1 ored as the long-established Blue An- I daluslan. j In shape the Blue Orpington should | be long In body and very deep, giving I the specimen a heavy stocky appear ance. Its legs should be thick, short and set far a part. In plumage the male has a brilliant bluish- black top color, i. e., neck liackle, back saddle and top of wings, while the feathers of the breast, body, wing, bow and wing secondaries are light bluish-steel i gray. The feathers of the female in all sections are covered like the breast jof the male. eggs is the primary cause of many I large poultry plants going Into the | hands of a receiver. A knowledge of I the successful method of hatching and (rearing chickens to the broiler age, and ;of inducing hens to lay, is insufficient ito warrant a man undertaking the [management of a poultry farm. He j must know how to finish, ship and mar ' ket his products. The first class of chickens to be sold are the early-hatched broilers. The cockerels are fattened and marketed at twelve weeks. The pullets are re tained for the laying house. The cockerels should be specially fed from the tenth to the twelfth week to make them plump in body and well fleshed on the breast. No method of finishing equals mllk-feedlng, confine ment In a wire-bottom fattening crate with three meals a day of equal weights of cornmeal, wheat shorts and i ground oats mixed to a thin slop with | buttermilk or sour skim milk. Other, food or water Is unnecessary. Ten j weeks' old chickens so fed for 'two : weeks gain on the average three-quar- i ters of a pound In live weight, are > known as milk-fed fry*, and brin# the 1 highest prices on tbs market. The coat | NOVEMBER 11, 1916. of milk-feeding chickens in crates is less per pc-und grain in Jive weight than i for similar chickens confined in houses ior fed on range. The reason is that the crate-fed chicken does not exercise and use part of the food to repair his muscle—what he eats goes to the de velopment of edible flesh. Another method of finishing these ten weeks' old cockerels is to confine i I them for two weeks in an open-front I house and feed twice daily n mash of | equal parts of corn meal, ground oats, j | wheat shorts and meat scraps (prime j f feeding rqttonsecd meal can be sub- j j stituted for meat scraps In the South) j mixed crumbly wet with water. At ; 1 noon scatter grain in the litter. Equal I j parts of cracked corn, wheat and kaf- I fir corn (or oats, barley, buckwheat, or : cane seed) is a good mixture. South-' Jem poultrymen should add one part !of cowpeas by weight to the grain 1 mixture. If you have buttermilk or sour skim milk you can use the regula- j tion milk feeding diet, giving the thin slop morning and evening and the grain mixture at noon. Have a vessel of j drinking water in the house. Clean the j house frequently and eradicate the parasites. Always confine poultry for two weeks before selling. Confinement, with les sened exercise, softens the tissues of the muscles, and the food increases the amount of edible flesh. Selling tough, unfinished, thin chickens off the range will injure the reputation of any poultryman. Soiling to n ConiinlaNlon Merchant One of the best methods of selling these twelve weeks' old fattened chick ens is to ship them alive to a commis sion merchant in a large city. Your State Department of Agriculture can furnish the name and address of the I nearest reliable commission merchant to whom to consign your poultry. Empty, light weight, shipping crates will be loaned by the commission house that will receive your consignment. When the crates arrive by express, the fattened broilers are well fed and wa tered, weighed and placed in the crates and expressed to market. They should reach the commission house on Monday, Tuesday, or Wednesday, so that they can be dressed and sold to the house wife the latter part of the week. It Is advisable to place a small box of grain and a dish for water In each crate. Ship the chickens In the even ing, to arrive at the destination the next morning or afternoon. Breeders of the Single Comb White Leghorns, the breed best adapted to stocking poultry farms that specialize In white eggs, should sell the cock erels at not over twelve weeks old.. At tills age they bring a printable price when well fattened, but after the comb of the cockerel develops, and his spur hardens, it is difficult to sell him for more than the price of an old rooster. Broilers and frys can be killed and shipped in Iced barrels, but where the distance between the producer and sel ler Is not over 500 miles and the seller will pay good price for live chick ens, selling the chickens alive is recom mended to owners of small poultry farms. , Chickens to be killed should be starv ed at least fifteen hours. They should not be fed in the evening, killed early the next morning, and shipped to mar ket by the night express. One of the best methods of killing is by dislo cation of th neck. The feet and wings of chicken are grasped by the left hand, with back c-f the hand and chicken up. Insert the head between the first and second fingers of the right hand, with the back of the hand toward the back of the chicken. The comb Is In tho hollow of the hand, the little finger resting under the beak. Place the left hand In front of the left hip and the right hand at the right knee. Then bend th< head of tha chlckan back as far aa it will go, by pressing Uu UtUs linger on the beak, and at the same Instant push the head down hard. It will separate about an inch and a half from the neck, severing all arteries and causing the blood to flow into the empty space just created between tlio Head and the neck. ! By dislocating the neck in this man ner the body of the chicken Is as com | Pletely drained of blood as if the neck : were severed with an axe. The only ; part that holds the head to the neck |ls the outside skin. No air can enter the circulatory system and dry out the flesh. Since no raw flesh is exposed I to mold spores or flies, a starved chick en killed by dislocation of the neck will remain longer in a perfect con dition than if it were killed by any other method. Dislocation is the pre ferred method of killing In Europe. - After killing, the feathers are re moved before shipping to most markets. Dry plucking while the body is warm Is preferable to scalding the feathers and plucking later. Scalding is much easier than dry plucking and is satis factory for some localities. Have the water almost boiling hold the chick en by the b-gs and head, and immerse the body plumage only, thus prevent ing the tell-tale ghastly white head and legs of the scalded chicken whose extremities have been Immersed. Immerse the plucked carcass in ice water, or liang it on a rack in a cold room. Do not remove the intestines, crop, head or feet of frys, roasters or hens. Starving clears the crop and Intestines of food; the chicken Is clean inside. e \ Dry mash hoppers should be ac cessible, sanitary, convenient, non wasteful and serviceable. In next week's article Kobert Armstrong has prepared a number of practical de signs for hoppers that have given satisfactory service; and there are complete Instructions on how to build them. - ' I-""—"'" Get Eqqs Now Fall and winter eggs bring big money. Start your early-hatched pullets laying now—keep them at it all winter. Hurry along the late ones. Help the hens through the critical molting period when they are weak and liable to con tract many diseases. Make every bird a producer by using Pratts Poultry Regulator It make 9 hens lay by supplying the tonics they need at this season and quickly putting them in lay ing condition. It induces them to eat better —hastens digestion and assimilation—prevents dis orders of liver ana bowels—stirs the egg-producing organs into activity. Used by successful poultrymen for nearly 50 years. The cost is small—one cent a hen per month —results are big. Our dealer in your town Haa instruc tions to supply you with Pratt* Prepa rations under our squaro-deal guaran tee— Your money back if YOU at* riot aatiified" —tho nuarantao that hat stood for nearly 60 years. Poultry iimk —FREE, jj PRATT FOOD CO. Philadelphia Chicago Xt \ Toronto f 1 3
Significant historical Pennsylvania newspapers