PSESIDtwrS DAUGHTER If
I SHOWS MEAT PLUCK.
While riding with President Roose
velt, her father. Miss Alice Roosevelt
had a narrow escape in Washington
the other day. The horsed were trot
ting along Seventeenth street toward
the boundary, when, upon' reaching
Rhode Island avenue, a lumbering
lierdic came upon them, frightening
Miss Roosevelt's horse so that it
swerved suddenly.
The President was riding slightly in
•advance, and was interfered with by
the vehicle and prevented from going
MISS ALICE ROOSEVELT.
(The President's eldest daughter.)
to his daughter's assistance. In the
meanwhile the intrepid horsewoman
had gotten her steed under control.
President Koosevelt turned so quick
ly that the horse seemed to stand im
movable, the rider sitting erect, like a
■sentinel 011 guard. An orderly in uni
form was half a square behind.
President Roosevelt lias purchased
the original drawing of Bernard Par
tridge's recent London Punch cartoon,
representing the President as a llougli
Rider. A reproduction of the famous
picture is shown on this page.
THROWING THE BOCMERANC.
Flight of Hio Australian Weapon Ana
lyzed by ancient iat.
Tiie wonderful flights of the boom
erang, described by travelers, are sel
dom seen to-day, and, though there are
many natives of Australia who can
L;e a boomerang go to a distance of
feet before it returns to them,
there seems to be only one trustworthy
account of a much more sensational
throw. According to this account a
boomerang described five circles in
iho ir, traveled to a distance of about
-TO feet from the thrower and rose to
ii height of 135 feet.
There are two principal types of
tliis weapon, as described by a recent
experimenter. The first, shown in
figure No. 1, is bent almost to a right
angle, and has the cross section shown
in No. 2. The cross section diminishes
slightly toward the ends, and the
weight is about 230 grams. The arms
are twisted from the plane, like the
fails of a windmill, being rotated in
the direction of a righthanded screw.
A boomerang of the second type is
shown in figure No. 3. It has a cross
section similar to that of a boomerang
of the first type. Its arms, however,
are twisted in the opposite direction,
and thus involve a lefthanded rotation.
011 both types one side is more round
ou than the other.
A boomerang of the first type is held
with the more rounded side to the
left, and the concave edge forward,
and is thrown in a horizontal direc
tion. As much rotation as possible
is given to it, but instead of remaining
parallel to its original direction, "the
plane of rotation has an angular veloc
ity, first about the direction of trans-
PRESIDENT BUYS DRAWING OF THE
PUNCH CARTOON.
PARTRIDGE'S CARTOON IN PUNCH.
lation, and second about a line In Its
plane perpendicular to this. The ef
lect of the latter is that the path
curls to the left, while owing to the
/ "" nc a = " a "
O
a
A.
former the plane of rotation inclines
over to the right, i.e., rotates in the
direction of the hands of a clock fac
ing the thrower."
After it lias described nearly a com
plete circle the boomerang goes more
slowly, and Anally falls near the feet
of the thrower. In figures Nos. 4 and
5 its flight is illustrated by means of
projections on a horizontal and 011 a
vertical plane. Until the velocity be
comes small tiie up hill path is nearly
straight, but the moment that point
has been reached the weapon starts
to return along a track close to that
of the ascent.
If the thrower wishes the weapon to
describe a second circle in front of
him, lie must cast it from him with
much greater force, so that after one
circle has been described it may still
have sufficient velocity to make a
second one. Moreover, after the weap
on has described tne first circle and
while it is over the thrower's head the
axis of rotation must point in an up
ward direction in front of him, for if
it points behind him the subsequent
path will be behind his back, and a
figure of eight will become possible.
If a path with a second loop in front
of the thrower is desired, a boomerang
with much twist and w r ell rounded
should be chosen, and the thrower's
body, while throwing it, should lean
over to the left.—Chicago Itecord-ller
ald.
inltUli War Office.
This picture illustrates the famous
British war office in London, which
lias been the European centre of inter
est in the great South African trouble.
Here are received .ill the official tele
grams from the front and here are
posted the bulletins which the author
ties see fit to publish. Ever since the
war began the street before the grim
old building has been crowded with
anxious relatives of the fighting men,
eager for news of husband, brother,
sweetheart 01 father, and many have
been the distressing scenes the war
officials have been compelled to wit
ness.
The average duration of marriages
in England is twenty-eight years.
Russia, with thirty years, is the only
country to beat her. In France and
Germany twenty-six years is the aver
age duration.
A TIMBER-FUME IN BRITISH COLUMBIA.
The flumes, which are used to float logs and hewn timber from the mount
ain tops to the sawmills, are fed by the mountain torrents, and are in some
cases between three and four miles lon p. The lumber men, after their
week's work in camp, save a tedious journey by constructing a rough wood
en skiff and using the waterway, traveling at times at the rate of a mile a
minute. A gaff is used as a brake.—London Illustrated News.
5K MOK JKs(eK3tefei©!?X€sKslC»^sK>issj€
* >K
| Great and New
| National Industry.;::
Millions of Acres, ForMacaroni
i| —T HE United States Department
I of Agriculture lias just an-
I nouueed one of the most val
' liable discoveries of recent
years. It is the introduction of tlie
drought resisting macaroni wheat, im
ported from the Volga region of East
Russia. This wheat is adapted to
semi-arid districts and can be profita
bly grown in the great plain regions
of the United States far beyond the
100 th meridian.
Already astounding results have
been obtained by tiie Government.
In South Dakota, where the crop has
just been harvested from one locality.
"Terrifori) it) which macaroni wheat will sutcccd best, &r,c! without' irrigafiof
JaSsSs 50 lorjo 43 tt)e Sunjrrjer rainfall is at least to tricots
::::::::: Territory \q v/t)ic!) macarotji wheat njay b« growi). bur lh< oualiry
c f js e will i)or bt so good
it is reported that the yield of maca
roni wheat will be from thirty-five to
forty bushels per acre, which is one
third more per acre than the average
yield of the regular wheat from this
section.
The establishment of this new wheat
industry will be of incalculable benefit
to agriculture In the semi arid plains.
A million or more of acres can thus be
given to profitable wheat raising,
which, on account of drought, have
heretofore been entirely idle.
Macaroni wheats differ radically
from the ordinary bread wheats. The
grain is much harder, and in the best
varieties contains an unusual amount
of nitrogen and a correspondingly
small amount of starch. The quantity
and quality of the gluten make it ex
ceedingly valuable for making maca
roni.
The area outlined by the Department
of Agriculture where macaroni wheat
will succeed best is a long belt extend
ing northward and southward through
the great plain from North Dakota to
the Texas coast. In width it embraces
nearly the whole of the two Dakotas,
Nebraska, the greater part of Kansas,
Oklahoma and the eastern sections of
Colorado, New Mexico and of Central
Texas.
The most remarkable thing regarding
macaroni wheat is this: It is not only
true that it can be grown in dry dis
tricts, but it must be grown there in
order to produce the best quality of
grain, and up to a minimum of about
ten inches of an annual rainfall the
drier the better.
Probably the most important an
nouncement from a commercial stand
point as a result of the new wheat in
dustry is the fact of immediate mar
ket for these wheats. The entire pres
ent crop of this year, which will be
about 100,00(t bushels, was contracted
for even before harvested at a good
average price. Another important
business enterprise may be brought
into existence, for the reason that the
macaroni wheat from Southern Eu
rope is succeeding so well in the great
plains as to warrant the establishment
of macaroni manufacturing. About
15,000,000 pounds of foreign macaroni
is imported into this country each
year, solely because being made from
true macaroni wheat it is considered
to be of better quality than our domes
tic macaroni, which is made almost
entirely from bread wheat. All the
costs of the imported product can now
be saved to this country if the farmers
and millers will furnish our factories
with the right kind of material, and
the factories are anxious to have the
same.
The area of wheat in the United
States in 18!)!) was over 44,000,000
acres. At the lowest estimate, there
fore, if the average yield of wheat is
increased only one bushel per acre we
will have nu increase of 44,000,000
bushels, worth at the former price for
1000—nearly sixty cents per bushel
about $20,000,000. These figures will
give at least au idea of the possibili
ties for the new macaroni wheat imlu
try.—New York Herald.
NECK ANP NECK.
A Queer Sport That Find* Favor in tlm
Bavarian Alps.
One of the queerest sports is that
known as "Street Katzeiiziehen" (.i
word wlfich absolutely defies trans
lation) —which is practiced by the
sturdy sons of the Bavarian Alps.
It is a trial of neclc strength. Two
men, says a writer in the New York
A NECK-AND XECKTUG-OF-WAR.
Herald, lie down facing each other.
Then a rope is passed over their heads,
as shown in the illustration. Two
chalk lines are drawn between the
contestants. The object is to draw the
opponent so far that his finger tips
shall be beyond the second line. This
rough pastime means sore necks and
bleeding ears, but it is greatly enjoyed
by all beholders. The winner usually
receives a cash prize, and the contest
is invariably followed by dancing on
"the arena where the bloody conflict
was pulled," as the local prints dt
scribe it.
Eggs and mulberry trees were sent
out to Georgia by the British govern
ment shortly after the settlement of
the colony.
Murks or 11 COIHI Milker,
There may be certain marks which
indicate a good milker, but there is
no sure guide except to weigh the
milk and the food. The farmer will
then know exactly uie kind of cow he
has and how much her milk costs.
"White Clover in Hardy.
White clover is a hardy plant, and
if seeded on bare places in the pasture
or wherever there Is a vacancy it will
soon germinate and secure a hold. It
may be seeded late and will make
considerable growth if winter doe 3
not appear too soon. White clover is
one of the best for sheep, and it is
subject to fewer insect attacks than
red clover.
Value of Wood Anhe*.
A great difficulty in the purchasing
of wood ashes is the fact that ashes
absorb moisture, even the apparently
dry ashes containing from 10 to 20
percent of moisture while the propor
tion of moisture varies according
to the humidity of the atmosphere. No
correct estimate can be made of the
value of ashes, but 100 pounds will
contain about 40 pounds of lime, five
pounds of potash, two pounds of phos
phoric acid and also proportions of
magnesia and other mineral sub
stances. It is seldom that ashes con
tain sufficient plant foods to reach
the value of $lO per ton.
Value* of ( lover nncl Timothy.
It is said that timothy of good qual
ity contains a little more than a half
pound, or fourteen-twentyiifths of a
pound of nitrogenous matter in
25 pounds. Good clover hay
has two pounds in 20, or
two and a half in 25, and lucerne
has two and one-fifth in 20 pounds.
This explains why clover is so much
better for milk production, or for fat
tening stock than timothy hay. Mr.
J. S. Woodward claims that barley
straw is better than timothy for feed
ing to sheep, but he probably means
barley cut, as all grains should he
while yet in the "dough," or soft
enough to be crushed up between the
thumb and finger. We do not put a
very high value on straw, corn stover
or hay of any kind that has been al
lowed to stand until the seed is fully
ripe before it is cut. Chemists may
tell us that only the water has dried
out of it, but the material juice of a
plant is not the same thing as the
water from the well or brook. Wo
never saw a chemist who could make
a slice of good apple or peach by add
ing water to the evaporated fruit, al
though we own that the fruit dried
quickly in the evaporator does not un
dergo the same change as it used to
under the old process of drying in
the sun. And dried beef will not
make a good beefsteak by soaking it
in water.
Milking Porioil of Town.
We have not hesitated for many
years to express our opinion that a
good cow of a milking typo (and
that may be Jersey as well as an
Ayrshire or Holstein, for the type
shows the tendency to produce milk
at all times, and even under unfavor
able conditions, more surely than it
indicates the largest quantity she can
be made to produce), can be milked
continuously for years, from one calf
to another, if she is properly cared
for, although as the milk is not good
for family use or butter making, the
last month before she freshens, and
sometimes for a longer time, we think
it would be better that she go dry
for that time, if she can be induced to
do so by a gradual reducing of the
food given her, but never by ceasing
to milk her or to take all the milk
when she is yielding three or four
quarts a day. It is batter to take such
milk and give it to the pigs than to
leave it in her udder, but do not give
it to sows that will farrow soon, or
that have sucking pigs. Like the col
ostrum or milk given directly after the
calf is born it may be too physical,
and perhaps too healing for the sow.
But the Farm and Home of London,
England, raises a new question that
is in a way connected with this. How
soon should the cow be served again
after her calf is dropped to produce
best results in milk production?
They say that the first time in heat
might do for strong, robust cows, par
ticularly those that have had several
calves, while heifers, thin co\vs, and
such as have not thrived since calving
should be kept one or two months
longer. We have no records in our
experience to give us any very decided
opinion, but our preference would be
that the cow should not drop a calt'
any oftener than once a year, and if
we desired to change the time she
came fresh we would prefer to have
her time extended instead of les
sened.
K«o|> tlio Ho?* Thriving.
I came to the conclusion several
years ago, writes John McMullen of
Vermont, that hemlock boards were
cheaper than corn, so built a hog
house 24x30 feet, with 12 feet posts,
and a ventilator through the roof. I
double-boarded with matched boards,
putting heavy paper between the
boards. I put three windows in the
east side and two in the south side.
These admit plenty of sunshine, which
I think is very essential to the com
fort and health of the hogs.
I divided it into eight pens, 10 feet
deep, with an alley four feet wide in
the centre, which makes it very handy
about feeding. A door open's from
each pen into the alley, which makes
It very convenient about removing
the hogs. There Is also a door be
tween each pen, so that four pens can
be turned into one if necessary, which
I do when not In use for breeding
sows. The upper part of the building
I made into a henhouse, with a glass
front facing the south and an outside
entrance to keep it separate from the
hog room. The entire building cost
$250.
I keep about six breeding sows of
no particular breed. They are fed on
whey except when suckling pigs and
for two weeks previous to farrow
ing. Then I mix in wheat middlings
or barley meal, the latter preferred
I have the sows farrow in March and
August.
After weaning I feed the pigs skim
milk and barley meal or middlings, till
they are two months old, giving them
all they will eat. At the end of that
time substitute whey for the milk
but continue the meal with the addi
tion of a few ears of corn. The ob
ject is to keep them growing and fat
enough to kill at any time. I market
them in May and October, my expe
rience being that pork brings the best
price in these two months I let them
run in a large yard in the summer and
have never had any trouble with lame
pigs. I usually keep about 20; 10 in
summer and the same in winter.
I keep a summer and a winter dairy.
so that I have whey the year round. I
sell my skimmilk at the separator for
10 cents per 100 pounds and get the
whey back, which I think is the most
profitable way.
There are four things necessary for
the profitable keeping of pigs, viz,
cleanliness, a warm place, good dry
straw and plenty of it for a bed, and
all they will eat from the time they
are dropped till the day of killing. I
feed my hogs regularly three times a
day, and never have squealing hogs.
My neighbors sometimes remark,
"How do you make money on hogs?
It costs me $2 to make pork for every
$1 I get back." But when I inquire
their way of caring for their hogs it is
no mystery to me. You can throw a
cat through the cracks in their pens.
They feed only when they happen to
hear the pigs squeal, and wait until
husking corn in the fall to fatten them.
They dump in enough green corn in
the moriling to last all day, of which
one-third is wasted. I would rather
have two bushels old corn than three
bushels new for fattening purposes.—
New England Homestead.
Note* from Many Source*.
Separate the young roosters from
The hens.
You cannot keep the poultry quar
ters too clean.
If possible, feed pigs of different
ages separately.
It's a difficult matter to feed too
much succulent foot! to stock.
When fowls are deprived of green
food the yolks of their eggs are a
very pale yellow.
Now is the time to carefully watch
and tend the poultry intended for the
Thanksgiving market.
You can never have a good dairy
herd unless you have an occasional
weeding out of the poorer cows.
If there was more attention paid to
the swill barrel there would be less
attention paid to doctoring hogs.
See that wormy fruits are picked
up and destroyed. Sheep and pigs will
tend to this work and do it very cheap
ly.
Any farmer who persists in pro
ducing anything that is not up to
the standard must expect to see hard
times.
Give the hogs only the amount of
food that they can eat up clean.
Any more than this is sure to be
wasted.
When a horse is "off his feed" bran
mashes with a li fi .le careful nursing
will generally bring the animal
around.
Don't let the fowls begin to roost
on fence tops and in trees. Many
cases of roup have their beginning
in this way.
Don't let your hunting dogs train
in the poultry yard. Hens are afraid
of dogs, and a bad scare will do much
to stop laying.
The Plymouth Ilocks, Wyandottes
and Langshaus make the best winter
layers. Some strains of the Light
Brahmas are good also.
Live stock may now be watched
ana cared for to advantage. Be sure
you have all animals in good shape
togo through the winter.
See that the roof on poultry house
is perfectly tight and the floor is dry.
Fowls will not be healthy if com
pelled to live In damp houses.
If possible, keep all male fowls in
a 'separate yard. They will be less
likely to fight and injure themselves,
and the whole flock will do better.
First make a few hens pay you a
profit, then start the large flock.
Many a man has made his hens un
profitable jy starting on too large a
scale.
Don't let the hens go into winter
quarters covered with mites. You will
not notice them so much in cold
weather, but they hurt the fowls
worse.
What is wanted by the mutton con
sumer is a lean, tender and juicy
meat. Sheep raisers should breed and
feed so as to furnish meat of this
character.
One part of corn meal ground as
finely as possible, one part of bran
ground with the corn, and one part
of cottonseed meal makes an excel
lent mixture for lambs.
Treat fowls kindly, and teach them
to regard you as '.heir friend. If any
are to be caught, don't chase them,
but goto the house at night and lift
them gently from the roost.