HI im j i ii M iiiii "i ay miiir Tar
' . The 8llver Tea Kettle.
Another novelty and an expensive
article Is the solid silver tea kettle to
help but the modern' bride In iher
housekeeping. This costly kettle Is no
toy, but a very practical contribution
to the bridal outfit So many friends
send massive silver trays, "waiters"
and platters -to1 a. marrlage'eastjttiajtl
It will not be difficult to select one of
these In a style of make and decora
tion approaching that of the kettle.
It would be a good Idea for a pair of
friends to make a joint agreement
concerning these expensive articles
one to choose the charming tea kettle
and the other to contribute a hand
some silver salver to match. The ar
ticles being in themselves so expen
slve, there Is nothing out of the way
in sharing that cost of such an outfit
between two friends.
Quotations About Women,
A calendar has recently been
adopted by a woman's club which was
compiled by Mrs. Elizabeth P. Hall of
Chicago, III.. Quotations, bits of poe
try, aphorisms and rules of conduct
adorn each page. Some of the quota
tions are:
"My dear, whenever you feel that It
would relieve your mind to say some
' thing, don't say It."
"Deliver us also from the woman
who is fussy over her shiny doors, her
rags, window curtains and draperies."
"The average man Is tolerant to
anybody but a bore; and Is not so par
ticular In inquiring Into antecedents."
"An Ill-natured man is like a tallow
candle; He always sputters and
smokes when he Is put out."
"Deliver us ' from the ' women to
whom things are of more Importance
than comfort.'
To Wash a Flannel Blouse.
This Is not a difficult task, even for
an Inexperienced person, but, like
everything of Its kind,. It needs a lit
tle care to prevent the blouse shrink
ing. First make some soap Jelly, and
dissolve two tablespoonfuls of It In
half a gallon of warm water. Add
one teaspoonful of Scrubb's cloudy
ammonia, and put the blouse In this.
letting It soak for about ten minutes',
wash the blouse In the usual way,
taking care to rub the parts which are
most soiled; no soap must be rubbed
on the blouse. Squeeze the water out
and wash the blouse In fresh water
prepared In the same way! Put It
through the wringer; then rinse It In
clear tepid water, to which ammonia
has been added In the same propor
tion as to the lather. Again put It
through the wringer, fold it evenly
and pass It through again and . . yet
again. By taking this precaution, says
Woman's Life, the moisture will near
ly all be pressed out of the flannel,
and It will only 'require to hang out
for a Bhort while.
One Woman's Way.
I desire to have all my children's
meals served at the family table, so
that I may give attention to the kind
and quantity of food, which they eat
f and also to their manners at table.
' As we have so many guests, I partic
ularly wish my children to appeal
well bred, and for the Bamo reason I
do not wish to be obliged to be contin
ually talking to them at the table. My
children coax for pennies like other
children, and I teach them the value
of a penny while they are very young
In this way: When we go Into the din
ing room I place In front of my plate
a penny for each child. At the close
of the meal the child who has not
been corrected in any way is given a
penny, i They are encouraged to talk,
but not to interrupt. They are
taught to eat properly, to ask. propci
ly for anything they may wlBh. Any
misdemeanor which they understand
to be such results In the loss of the
penny. Sometimes , they are fined -a
penny besides -for any particular un
pleasant act For any disrespectful
word to the waitress they are at onco
sent from the table. It may not be
the best way, but one thing Is certain,
the meal hour Js the pleasanteat In the
day to children, guests and myself. -Inez
Redding In Epitomlstv.i
Novel Designs In i Veils.,", ' ,.'
Period veils are on the market, but
It takes a brave woman td .wear one
ef them, and; they must be used only
to complete a period costume. One of
these is an all-lace veil with a touch
of embroidery, a, notable, example be
ing a long veil of real Valenciennes of
the finest pattern set ofT by chenille
dots. 'The lace, is.-' 'of 1 course, white,
and dots may be either white or Macs.
- Motoring, which is really responsi
ble for the tremendous . vogue for
veils this season has given 'to the
practical wman who may not be for
tunate enough to own or ride in an au
tomobile, a very practical fashion for
wearing her veil in windy weather. ','
The motorinn veil is a complicated
affair wired and draped snugly over
the motor cap. ' In a modified form it
is Just the thing which a woman who
must face all sorts of weather should
don when winter winds play havoc
with her millinery and her coiffure. It
fits snugly around the crown of the
hat and is shirred on a very narrow
milliner's wire. The veil need not be
dropped over the fa but may be
folded so that it comes just to hide
the brim of the hat Then It la
Crossed In the ' back, drawn, around
and tied under the chin. With the
right kind of a veil, the hat for travel
ing or shopping may be as simple as
possible in fact, the simpler the bet
ter
Chinese Ceit Latest.
, Any woman with an eye for the
picturesque is bound to fall in love
'with a Chfn'eSeE6at' done over Into a
room gown.
These coats of richest satin anr,
silk are of a sort which the Chinese
minister might wear with eclat.
Of yore It was the vogue to- wear
them over a pretty petticoat and let It
go at that.
Now we are more elaborate.
The latest examples show a gradu
ated accordeon flounce of liberty silk,
This trailing flounce is edged with a
ruche and is fitted up into the Bide
slits that distinguish the Chinese
coat The flouncing is also used In
Ride the broad sleeves. This flouncing
does not necessarily match the coat
material In color. It may contrast vivid
ly. One black coat Is stunningly em
broldered with brilliant birds and
blossoms flounclngs of vivid cerise,
Red Is, Indeed, very much the vogue
especially In the raspberry and straw
berry shades. - naii light hyacinth
and periwinkle blues are much liked
also, as these colors often figure sup
erbly In these embroidered garments.
AH the pretty rose shades are noted
In these flounclngs. So Is emerald
green. .
Such a robe Is much less undress
than the same coat when worn with a
uetlicoat, however ornate. Washing
ton Times.
The Choice of a Wife.
There are few girls who seem to
realize what a man really requires in
a wife. It I necessary that a girl
who wishes to be happily married to
a good and true man should remember
that In choosing a life partner a man
Invariably decided on a woman who,
were she a man, would be his best
friend and closest companion, says
the Gentlewoman.
Some men, of .course, marry their
opposltes. But the majority Incline
toward the woman whose tastes, char
acteristics and sympathies are iden
tical to their own.
There are many glrla who cannot
take an interest In a man's pursuits
and ambitions In life. They give it a
purely feminine world, so to speak,
composed mainly of dress, fashion and
amusement. Occasionally they may
dabble In domestic work; but they re
gard the latter In the light of a nov-
'elty Instead of something to be seri
ously undertaken and thoroughly
learned,-In order to fit them for the
position of wife which they may one
day attain. '
To them a man's work and ambi
tion are as difficult to understand as
the Greek and Hebrew , languages.
They hope the man in whom they
may be interested will succeed In
what he wishes to do, but beyond that
they are not capable of thinking or
acting with him.
A man wants more than this from
ho girl he is to marry. She must
sympathize with him and his Ideals.
and not only sympathize, but gain
some intimate knowledge of his work
and ambitions, so that he may be
able to talk to her and be understood.
By tactfully Inviting ' a man to talk
over his worries and difficulties, a girl
can learn all she needs about the in
terests In life.
And It is surprising how a man will
be drawn to her In consequence. It
is to her he will come to talk over the
triumphs and failures, knowing full
well that he will obtain delightful
praise, 6r sympathy and comforting
words, which will encourage him to
make another start.
The simpering, gushing, frivolous
girl does not appeal to the average
man. Sho appears to. be too selfish.
There seems to be little concern or
thought for others In her nature. Of
course. It is few men who like what
may ba termed the thoroughly serl-
ous-mludod girl. She must be one
who can amuse, and who exhibits at.
times 'those feminine foibles which
make a woman so dear to a man's
heart At the same , time, she muBt
be capable of deeper feelings, and the
girl who can combine these character
istics Jias by far the best chance of
marrying. " '
The practical-minded girl,, as. well
as the. serious-minded, is much sought
after bv men In, search of a wife.
There are some girls who are con
fident of marrying, and marrying well.
but who rarely succeed In their ob
ject the class who put on airs.
Gentlewomen never put on airs, be
cause good breeding and conceit do
not ro together, while -the girl who
la born In a humble sphere of life
and works for her own living, soon ac
quires too much common sense to be
conceited. It is tho girl who apes the
lady, that looks In vain for a husband.
You find this girl everywhere the
daughter of parents In comfortable
circumstances. She knows nothing of
tno Hardships of the world.
Marriage should, of course, be easy
for a girl with so much time at her
disposal to make friends, and with
all the opportunities for introduction
of eligible men. But her first Idea Is
that she must marry a man of means.
and she adheres to It with a persist
ence that very often leaves her with
out a chance of marrying at all.
For Burned Dishes.
China dishes often become dlscol
ored when put In the oven, but thlt
fault may be remedied by rubbing the
discolored parts with ordinary whit
ing. .
Monograms on Llnetr,
In marking napkins the newest
fashion is to embroider the Initials
right In the centre of each napkin,' so
folding the linen as to display this In
me centre of the square on top.
A Corner Closet,
If the nursery be very small a cop
ner closet will be found a good econ
omizer of space. It may be a mere
cupboard upon the wall or It may
reach to the floor. Tho latter Is best
as a couple of steps may mean a
fall. Such a closet may be made by
fitting a door across a corner, or two
doors with a moulding between.
Of course, a curtain may be rigged
up to cover corner shelves, but it Is
not as hygienic, and is rarely taken
down and washed With sufficient fre-
uency. We plan to do these things
but draperies have a way of staying
up for long periods.
Whether such a closet occupy a cor
ner of the nursery or sitting room It
will hide a multitude of the soldiers
building blocks and whatever else
goes to make the pride and heir
happy.
Change of Menu.
So many housekeepers make the
mistake of having regular schedules
which they follow for the week. Yet
too much Importance cannot be laid
upon constant change.
Mutton Monday, beef Tuesday, and
so on, coming regularly, week after
week, certainly Isn't conducive to ap
petite, especially If It's at all "finicky."
It's bad for the .housemother to
know every one of the "21 meals a
week" in advance. But unless It's
absolutely necessary, the same se
quences of meals should be avoided
says the Philadelphia North AmerS
can.
Boarding houses nearly always have
regular meals regular nights a mis
take that is got into by the effort for
a system. But system isn't In having
the same things over and over again
in the same way. There's system In
constant change, especially in con
stant change In menu.
Another mistake on the same lines
is made usually by the very young
housekeeper, and that Is In dishing
up the left-overs at the very next
meal, instead of giving the palate time
to forget.
. Recipes.
Creamed Celery Cut enough celery
Into Inch pieces to make one pint;
wash and put them Into boiling water
and cook until tender; heat one table-
spoonful of tsutter; when melted add
one tablospoonful of flour and stir un
til smooth; add gradually one cupful
of milk; stir over the fire until boil
lng; add salt and pepper to season
and a little grated nutmeg; when the
celery is tender drain off the water
and add the celery; serve very hot.
Henriettas Beat the yolk and
white of one egg separately; add to
the yolk four teaspoonfuls of cream,
a pinch of salt and one-fourth tea-
spoonful of baking powder, one-fourth
teaspoonful of cinnamon, one tea
spoonful of orange Juice and flour to
make a dough to roll out; toss on a
floured board; roll as thin as a wafer
and cut with a pastry Jagger In small
squares or diamonds; fry in beef fat
a good hour; i drain on paper and
sprinkle with powdered sugar.
Stewed Lemon Pudding Make a
lemon mixture with three tablespoon
fuls of lemon Juice, grated rind of oni
lemon, three level tablespoonfuls ot
butter; cook these for three minutes;
add one cup of sugar and three eggs,
beaten a little; wait until mixture
thickens; cool; spread six slices pf
bread with mixture and arrange them
in a buttered pudding mould; beat two
eggs a little; add three tablespoon
fuls of sugar; a pinch of salt and one
cup of milk; pour this over the bread;
cover and set In a pan of hot water;
bake one hour in a moderate oven, ' '
Sweet Potato Pie Rub enough
cooked sweet potato through a sieve to
make two cups, add one-quarter cup of
butter and two tablespoons of lemon
Juice,, one cup of sugar, the grated rind
of half a lemon, a level teaspoon , of
salt, and one-quarter nutmeg grated.
When all are, well mixed, stir In slow
ly two cups of milk, the beaten yolks
of .three eggs and beat again. Add
last the stiffly beaten whites of three
eggs. Pour Into a large paste-lined
plate and bake Jn a moderate oven un
til firm and browned slightly like a
pumpkin-pie. Serve fresh but cool.
Pumpkin Pie Cook the pumpkin a
long time, until dry, then sift through
wire Btrainer and measure four cups.
Add one' cup and three-quarters of su
gar, four beaten eggs, a tablespoon of
molasses, a saltspoon of salt, four ta
blespoons of melted butter, five cups
of hot milk and a saltspoon each of
cinnamon, clove, nutmeg and ginger.
Mix, and if the pumpkin was very dry,
a trifle more milk may be needed.
Bake in paste-Uned plate with the
scalloped rim built up round the
edge, which was a feature of the old
fashioned pies. Tho oven should be
moderate. -
New York City. The up-to-dute
horsewoman demands a coat, which;
shall fit perfectly and appear well upon
the saddle, and allow. perfeot,-freedom
MDINO COAT.
of movement at the same time. This
one was designed and cut with nil the
requirements in view and Is eminently
smart. The original Is made' of black
Venetian cloth stitched with cortleelli
A LATE DESIGN
silk, but all materials used for cos
tumes of the kind are appropriate.
The coat Is made with fronts, back.
side-backs and uuder-artn gores, and is
finished at tho neck with the regulation
coat collar and lapels. -The fronts n re
fitted by means of single darts and the
backs are laid one over the other below
the waist line. 'The sleeves are In coat
style with moderate fulness - at -the
shoulders' In 'conformity with the sea
son's demand. 1 ' .
The quantity of material required Tor
the medium size Is .four yards twen
ty-seven, two and seven-eighth yards
forty-four or two and an eighth yards
fifty-two inches wide, - ''
f i.arge Puff. Rag. - .
A large puff bag, mounted in gnu
metal was of white satin heavily em
broidered In gold. A , similar , - bug.
mounted in the same manner, was of
white satin brocaded In a rich shade
of, yellow. Bags In the sume shape,
but somewhat smaller, were of white,
pink and blue suede. These were very
A Sparkling Vanhlon,
Fashion decrees, says the Lady's Pic
torial, that we shall once more be
spangle ourselves, for our huir, as It
were, with fireflies, wear trimmings
nd ornaments and embroideries that
shine, and carry little shimmering bags
and sparkling funs, and set our feet
in shoes that are lucrusled with golden
and- metallic beads. It Is a good sign
that social life, too, will have some
sparkle and glitter, and that for a sea
son, at all events, we are going to
look on the brighter side of everything.
siihstiiiitiiil, and are to bo recommend
ed on that account as well as for their
beauty. Among the spangled bags
must not be forgotten one of white
silk with a wreath hud garland design
In liTldosccnt ' beads. In a Japanese
Importing house were seen some beau
ties in black 'tit tin heavily embroidered
in gold. Others of ' heavy Japanese
brocaded silk fastened with odd little
ivory clasps were most attractive.
' An Envelop flat. -
An envelope bat of chinchilla had the
top brim trimmed with many line frills
of gray Valenciennes lace. A large
cluster of shaded pink roses trimmed
one side, the trimming, as usua!,
running over the upturned brim.
Klitlng- Skirt,
The riding skirt of the modern wom
an is a comfortable mid satisfactory
one of Just sufficient, without pnneees
sary, length, and It fitted with care.
This one. compiles with all the require
ments and is both shapely and smart.
As Illustrated the material is black
broadcloth studied with cortieelll silk,
but oil those used for skirts of the sort
are appropriate.
The skirt is nut do In three pieces, and
is shaped by moans of darts to allow
ample space for the knee and to fit
smoothly over the hips, while the clos
ing Is made at the left of the front.
When worn upon the horse It falls just
low enough to cover the feet and can
be looped, as Illustrated, ,to render it
convenient for walking.
BY MAY MANTON
The quantity of material required for
the medium size is three and a quarter
siding skirt.
yurds forty-four or - two and five
eighth yards fifty-two inches wide.'
Jetted ltubei,
' Jetted robes are very much In evi
dence. The jots are solid us a rule, and
are put in In large paillettes or huge
Bower designs. One gown of this de
scription is made with the Inevitable
luce yoke, which this time is spangled
with silver.
Cunt Trimming.
The three-quarter coats will intro
duce a band of trimming either galon
or coarse lace around the bottom edge,
and across the flap of the pockets.
Bristles.
The cleaner the feeding places, the
better the pork made.
Too much corn to the sow that is
suckling pigs Is apt to cause thumps
in the pigs. .
A whole lot of the success with pigs
comes from the owner's and feeder's
watchfulness.
One of the best ways of Inducing
exercise on the part of the sow U to
give her the run of a good clover pas
ture. 1 " ;
If . you , are raising a young boar,
train him while he Is young and grow
ing to mind the word and to be per
fectly manageable.
If the brood sow does not come In
heat It Indicates that something Is
wrong. If her pigs have just been
weaned, feed her liberally for a few
days.
A sow with a weak constitution will
produce plgB with a like defect, and
a slow-maturing sow will he the
mother of equally slow-maturing pigs.
In two more years in those sections
of Nebraska where alfalfa Is being
raised, hogs will be held until they
are two-thirds matured, and then fin
ished , with corn, which ' means that
marketing of light bogs will be the ex
ception before very long.
Variation In Soils.
Soils differ greatly as to the com
parative amounts of these elements
they contain. Some may . have an
abundance of potash for all agricul
tural purposes and be almost devoid
of phosphoric acid and nitrogen.
Again, the soli may contain an abun
dance of nitrogen and still be lacking
In the mineral elements, potash and
phosphoric acid-. What would be good
fertilization for one farm might not be
good for the other. The capacity ot
any land in the production ot farm
crops Is . measured by the elements
found In the smallest amounts in the
soil. There may be phosphoric acid
and potaBh to produce large crops,
and nitrogen enough to produce one
fourth of a crop; then that soil will
produce but one-fourth of a crop. The
farmer must experiment upon his own
soil with commercial fertilizers If he
wishes to use them Intelligently. What
Is nitrogen? Nitrogen is a gas, and
forms about three-fourths ot the at
mosphere or air. As a fertilizer It is
combined with other elements. Nitro
gen may be made to form a compound
with a mineral and with oxygen. For
instance, nitric acid united with soda
or potash gives nitrate of soda, potash,
lime, etc. Indianapolis News. '
The Value of a Cow,
Although the final proof of the value
of any cow and her right to be kept
in the herd should depend upon her
ability as shown by the scale and fat
test, it very often happens that a
dairyman must rely upon his own
judgment In the selection of cows for
his herd. The cow whose good rec
ords are known is not usually for sale.
Even if the buyer had time to make a
short test, that would not be sufficient
to prove the worth of the cow. Usual
ly he has to depend upon experience
and possibly In some cases, careful
study.
Thousands of dairymen have owned
and handled cows nearly all their
lives and yet are poor judges of cat
tle. The reason for this Is that the
knowledge which they have gained
from their experience Is, superficial.
They have made little or no study of
the cow except in the aggregate. They
have never proved or corrected their
Judgment by records or tests. The
type of a good dairy cow Is a vague
conception in their minds, based more
upon personal opinion than upon evi
dence or fact. ,
Intelligent and progressive farmers
and dairymen, however, are becoming
more familiar with the fact that milk
and butter producing qualities of cows
are accompanied by a general vigor,
conformation, temperanment, fineness,
bearing and other features that are
quite characteristic. Dairymen who
profit most In the keeping of cows
familiarize themselves with these
characteristics and understand their
relationship to capacity for produc
tion.-
The general constitutional vigor of
the cow Is of primary Importance, and
of nearly as great Importance are effi
cient digestive organs, strong heart
and ' good ' blood circulation, large,
strong lungs and a highly developed
nerve system. Professor C. L. Beach,
Connecticut Experiment Station.
Plant-Breeding.
Secretary Wilson of the U. S. de
partment of agriculture, reporting on
the plant-breeding work of the de
partment, states that in the breeding
and improvement of corn Important
advances are being made. The main
object of this work has been the selec
tion of strains of corn best 'adapted
to the different sections ot the United
States. The work is being conducted
in co-operation with twenty or more
state experiment stations and many
farmers. Each year the department
obtains pure seed from the originators
and breeders of the leading strains of
corn in various sections of the coun
try, and Is sending this seed to differ-'
ent localities for comparative tests.
At the same time extensive hybridiza
tion work is proceeding for the pur
pose of securing sweeter, more tender
and more productive strains ot sweet
corn for table use. Connected with
this work, also, there are being stud
ied problems relating to the handling
of seed corn, shed selection, etc. , '
Extensive breeding Investigations of
oats have been carried on, mainly for
the purpose of producing a profitable
variety tor the rich farm lands of the
great corn-growing states.jwhere oats
are used in rotation with corn. 'The
production, of a more desirable oat for
meal constitutes a part of this work.
Some vvery promising hybrids have
bean obtained from the naked oat of
China the so-called "European hull
less oat."
In the Improvement of potatoes im- ,
portant work Is reported along two
lines (1) typo selections, and (2) the
production of new seedling varieties.
This work was begun In 1902, and al
ready very promising results have
been obtained, especially from some
of the hybrids.
Other important lines of work, hav
ing for their object the securing of
new types of grains, fruits and other
crops, have been carried on. Impor
tant work has been done In the matter
of developing new varieties of pine
apples, new varieties of pears and
other fruits. Mirror and Farmer.
Value ef Stable Manure. '..
I have puzzled In the past a -great
deal over the matter of valuation ot
stable manure, says a writer in the
National Stockman. . It seems simple
enough to our scientists. A known
amount of grain, hay and concen
trates is fed to the live stock on ce
ment floors. Probably 75 percent of
the valuable elements of plant food is
retained in the voldlngs of the ant;
mala. Valuing the nitrogen, phos
phorus and potash at the prices estab
lished for commercial fertilizers, it Is
found that the manure from the
thousand dollars' worth of feed used
has a valuation of four, five or six
hundred 'dollars, according to charac
ter of the feed. But the farmer knows
no way of converting this wealth Into
so much cash, and the. manure, un
fortunately. Is not legal tender. .
I have no desire to detract from
the importance of farm manure. The
saving can, not be too careful, and
there is no question on that point.
But there is a discrepancy between
the estimated value of the voldlngs of
an animal In the stable and the .
amount of money that most farmers
can realize from its use. The causes
of this discrepancy interest me.
One may be found in assuming that
a farmer can afford to use any large
amount of fertilizer, high in nitrogen.
In soil-building, when the nitrogen. Is
valued at the usual price per pound.
If ho can not afford to buy several
hundreds of dollars' worth of nitrate
of soda for his crops he can not get
full value out of the nitrogen in his
manure at nitrate of soda prices. In
other words, the agricultural value to.
him Is less often far less than . the
estimated value.
The agricultural value of farm man
ures is close to the commercial value,
and neither is so great as the sum of
the commercial value of the elements
that could be extracted from the man
ure. Another cause for the difference be-'
tween the actual and the computed
value of manures lies In difference In
their availability. The commercial
fertiliser can be distributed evenly for
use as a sort of baby plant food to
force growth of w.ieat and grass be
fore winter, or of corn before a high
temperature makes soil fertility avail
able, while much farm manure is
coarse, and larger quantities must be
used to get equal results.
I am mindful of the fact that the
farm manures are carriers of needed
organic material, supplying valuable '
humus, and this has a distinct agricul-.
tural value that is lacking to the com
mercial fertilizers. Stable manures,
with the legumes, should remain the
substantial Bource of whatever fertil
ity Is supplied In manure. The farmer
who knows that his supply of stable',
manure does not have any such agrt-,'-'
cultural value as Is Indicated by the ,
commercial valuation put upon it In- ',
dines to lose faith in science. The "
manure is worth' Just what he could '
afford to pay for, It, as Is any other - '
sort .of farm supplies. Mirror , and .
Farmer. :. .tv . .'-
Here is the Ideal House
Lecturing in Philadelphia,. Dr. Rob-. .
ert Ellis Thompson described the city .
heme of tho future. He said It would
contain ho stoves. '' Cooking will be '
done by power,' the building will, be;
heated from a central plant, elevators
will Tun from cellar to garret, and
breakfast -lunch and dinner will be
supplied fronn : co-operative centres.
The era of scientific cooking on the co
operative plan has beeji inaugurated .
In Bergen, Norway, where for nearly
a generation cooking has been ban
ished from the home, and all receive
their meals from cooperative centres.
Not only will the house of the future
be cleaned by power, but the dust will
be removed by a pneumatic exhaust
system. Streets will be cleaned in
.Ke manner, and the dust and dirt will
be carried away into the country, so
that country people may yet visit the
cities for a breath ot fresh air.
A