HOUSEHOLD
r FAIRS
f BITS OP LACE.
A bit of real lace will often contrlb-
ate greatly to the style of a frock, and
It ! an excellent plan to rip from the
garment! before they are thrown aside
ny lace trimmings. No matter how
badly soiled, every scrap of lace Is
brorth saving. And this applies to the
Imitations as well as to the real, for If
there Is only sufficient to trim a stock
collar it may be used for that purpose
jrery conveniently and effectively on
some future occasion, and as lace does
taot occupy a great deal of space and
to not so popular with moths as.re
many other materials It may easily be
preserved.
HVILL COLLEGE EDUCATION TAY?
! Ixvrd Chesterfield advised his son to
marry a woman who "Is wise as well
as rich, for," says he, "tfiou wilt find
there is nothing more fulsome than a
be fooL" In proportion to woman's
intelligence and education, man will
look: upon her as a companion and
(equal and not as a mere doll or play
thing. For the sake of her home as
IWell aa for her own uplift and enjoy
ment, a woman should got every bit
f edncatlon she possibly can. Ignor
ance is as great a handicap In the
borne aa it Is In the business world,
ffha home presided over by a broad
fnlnded, educated woman, will be well
ordered, systematic, happy and pros
perous, as far in advance of the one
ruled by a narrow, ignorant mistress,
a the business establishment of an
up-to-date, intelligent, progressive man
prill be. ahead of that of his dull, ignor
ant, nnprogresslve competitor.
Men want educated wives. The
world wants educated mothers. The
Intelligence of its mothers measures
the strength and importance of a na
tion. AV11EN DOES WOMAN LOOK BEST?
t Every man will probably reply ac
cording to his individual tastes. M.
Nimrod, for example, will declare that
Phen she is riding across country Lady
iana looks her best The boating
nan will think Undine most charming
as she lies amid the pretty cushions of
V print dressed en suite. The man about
jtown will award the palm to the wom
an who Is best dressed in the park.
! I have beard a man declare that he
thought a woman never looked so well
'as -when wearing a perfectly plain
:own of some washing material,
whereas it Is obvious that some of the
ex find us most attractive in what
they describe as "full fig" or "war
paint" And, speaking generally, I
suppose a woman does have almost
tvery chance In a becoming evening
gown. But one woman can lay down
tio hard and fast rules as to when a
iwoman really looks best. Much de
pends on the woman, much depends on
(What she Is wearing, and much de
pends on her environment, but I can
not conceive a woman looking her best
iwhen engaged in exercise which is
either very violent or which dishevels
lier In any way; nor is she likely to
look her best when the dress does not
fit her surroundings. This is a fact
iwhlch. should be well borne in mind
liy women of a certain age bent on
ruralizing, and, indeed, by women of
all ages, at all times and in all places.
London World.
TRAINING OP GIRLS.
'Almost before they know it parents
Had that their daughters have slipped
beyond their control. The spirit of in
eubordinntion to in the air, and it is
'fostered by current educational theo
ries, until what with the fear that the
dear child will have her "Individual
ity" suppressed by hearing a good,
round "Don't!" and what with the de
aire to turn all work into- play to level
very hill difliculty, even at the ex
pense of never reaching house benuti
fnl, many parents are hard put to it to
force themselves to even an attempt at
discipline. Then some day they wake
tip to the fact that if their daughters
are to be controlled it mnst be by some
other hand than theirs. This be wholly
their own fault Or it may be partly
the result of those subtle antagonisms
of blood that sometimes arm children
against parents kin against kin and
make sympathy and confidence impos
sible, even in the presence of loyal
love and trust Whatever the cause,
When the home does not teach the les
aona of respect ond obedience the girl
most learn tbem elsewhere or the dis
cipline of life will find an uuready mil
rebellious subject, Sometimes, until
che goes away to school, the poor child
.doee not know what It is to obey.
Then the school, with its steadying
Tontine, its quiet Insistence upon un
questioning obedience, its unspoken
demand for respect for authority and
those In authority; lay Its hand upon
3ier, and almost before she knows it,
he is quieted, humbled, started to-finurdself-eontrol.
Gpod Housekeeping.
LOTTERY AND PORCELAIN.
' "How shall I know pottery from
'porcelain?" is a question often asked.
'They may be distinguished by the fol
lowing very simple test: If you hold
your piece up to the light and can see
through It that is, if it is translucent
jt la porcelain. Pottery Is opaque,
and ia not so hard and white as porce
lain. The main differences In the man
factor of stoneware, earthenware
and porcelain are due to the Ingre
dients ased, to the way they are mixed
to the degree's! heat to .which
thT urn subletted in firing. Most Of
the old Encllsh wares found In, this
country are pottery or semi-china, al
though the term china is commoniy ap
plied to them all. Potteries In Stafford
shire, covering an area of ten mllea
long, were the most Important in mg
Intnl. Tiipse notterv wares were sold
at ridiculously low prices when they
were first made, and the price baa
risen little by little until it has become
quite preposterous. It must be dis
tinctly borne m minu, uowever, mni i
I a i historic eroekerv only which is
so valuable, decorated with scenes re
lating to our own early history or to
our heroes, and, with but a few excep
tions, made in rich, dark blue. With
reference to a particular ware, people
often say that they own Wedgwood.
I always ask, "Is it marked?" You
may set it down as a rule that all real
Wedgwood, that is, "Old Wedgwood,"
Is marked with his name. It was trial
pieces only, and such as escaped the
workman's notice, that left the pottery
unmarked. There are peculiarities
about this marking, too, which must
be noted. The name, in small capitals,
is always clearly and carefully marked,
whether Impressed or printed in color.
From "The, Collector's Manual," by
N. Hudson Moore, In the Delineator.
A NEW WRINKLE.
Here is a new wrinkle for the girl
who likes to make things. She will
need as a starter a shirt waist of-very
fine white linen or lawn. Tan Is even
better or a pale shade of buff. This
waist is the starting point for one of
the prettiest articles in the wardrobe.
Take any thin linen waist, or a waist
of washable organdie, or anything that
is sheer and dressy looking and match
it with a piece of lace. You will need
Just enough to go across the front ltt
yoke fashion, and enough for the cuffs.
Take the lace and apply it. Then, with
embroidery stitches, buttonhole
stitches, fagoting and cross stitch, go
over the lace working it here and
there until It seems to be a part of the
waist material. When It is done,
dampen slightly and press flat. In
this way you will get the effect of lace
worked In the material like a pattern
dress. There Is something of an inlaid
effect, though the lawn or the linen ia
not to be cut out underneath.
A lovely waist was made recently
for a woman who likes pretty things.
It was a white linen, very heavy, with
heavy lace medallions worked into the
linen. They were elaborately stitched
into the eoods and were then pressed
until they seemed a part of the mate
rial. This same idea can be carried
nut with a flannel and cashmere, as
the lace seems to sink into the material
better and become a part of it. Care
must, however, be taken to use a
great many stitches In order that the
medallions He perfectly flat. They
must be stitched in the middle as well
as along the edges, sort of worked Into
the pattern.
Ore fry?
wtv VV
The smartest glove is undoubtedly
the elbow-length white Suede inous
quetaire.
The economical shopper will be glad
to learn that maline ruchlng boas are
for sale by the yard.
A maize-colored mull was very pret
ty, with profuse trimmings of whits
Valenciennes insertions.
No womnn who once tries the expe
dient of making a gown with two
waists will ever abandon the practice.
A fine mull gown, printed all over.
with a shadowy pattern of gray leaves,
had scattered over its surface a few
pale green sprays.
Cordays and sailors are the usual
shapes, and are almost universally be
coming. The lints soil easily, of course,
but they dry-clean very well.
Ribbon purchased nt almost any of
the large shops may be tied by experts
at the ribbon counter in just the right
kind of a bow to finish the hat
. Many of the finest lawn and muslin
gowns are trimmed with rufllesof fine
Brussels net and this trimming Is rec
ommended for its delicacy and airy ef
fect A pale blue mull was greatly ad
mired. If time were of no particular
object such a gown as this could easily
le made at home, but It would prob
ably have to be built on a form to
preserve the accuracy of its lines.
Watch the lace sales, and nt the right
time invest in two pieces of Inch-wide
Valenciennes. Buy a frame,, cover it
neatly with white wash net for a foun
dation, and just as neatly put on the
lace In a series of ruchlngs. Any wom
an can make such a hat.
VFhf Ho Was Tardy.
The late Mr. Giles Holloway waa
leaving Tappanuli, and was collecting
the money due him from the natives.
One of the latter called later than the
others, and explntned his delay as fol
lows: "I would have been here sooner,
but my pangulu (superior officer) was
detected flirting with my wife. He
was condemned, and I stayed to eat
my share of him; the ceremony took
us three days, and It was only last
night that we finished him." London'
Truth.
SriCED TOMATOES.
Remove the inside from a half dozen
firm, ripe tomatoes and mix with half
a cupful of brown sugnr, pepper and
salt, and a little vinegar and mustard.
Stir well and Oil the tomato shells with
the paste.
PINEAPPLE WAFERS.
Cream one cupful of butter and two
eupfuls of sugar, then whip in four
eggs and add two tablespoonfuls of
pineapple Juice. Use Just enough flour
to mix so that the dough may be
rolled thin.
BOILED SALAD DRESSING.
Mix with the yolks of three eggs, in
a double boiler, one teaspoonful of
salt rfnd one-quarter teaspoonful of
paprika; slowly add two tnblespopn
fuls each of lemon Juice and vinegar
and four tablespoonfuls of melted but
ter. Cook until cool. When ready to
serve add one-half cupful of rich cream
beaten stiff.
SALAD LOUISIANE.
To one pint ot shredded celery, fine
ly minced, five oranges and two lem
ons, diced, add one pint of large straw
berries cut In halves which have been
put on ice to chill. Beat two egg yolks
very light, add one teaspoonful of very
flue salt, the juice of two lemons, and,
lastly, one cupful of strawberry juice
poured over the salad Just when served.
ORANGE TAPIOCA.
Wash thoroughly a cupful of tapioca,
then cover with cold water and let
soak over night. In the morning put
over the fire with dne pint of boiling
wafer, and allow It to simmer slowly
until the tapioca Is perfectly clear.
Cut Into small pieces a dozen sour
oranges, sugnr to taste, and stir into
the boiling taplooa. Turn into the serv
Ing dish and set away to cool. Serve
with cream.
FLAVORING SAUCES.
The art of flavoring sweet sauces
Is almost instinctive in some folks
happily endowed by nature; but the
majority of people have to learn it by
successive failures, unless some guide
Is given to them. Roughly speaking,
to half a pint of melted butter, more
or less rich according to taste and
purse, the grated rind of one orange
or lemon will be found enough wlien
these flavors are desired.
TOMATOES WITH CUSTARD.
Mix together one pint of canned to
matoes, one-fourth cupful of grated
bread crumbs, one tablospoonful of
finely chopped onion, one teaspoonful
of sugar and salt end pepper to taste.
Pour into n buttered baking dish. Beat
four eggs, ndd half n teaspoonful of
salt, a teaspoonful of sugar and a cup
and a half of milk, stir over hot water
until thickened slightly, pour over the
tomato mixture and bake In a slow
oven for three-quarters of an hour r
until set
ELDERBERRY CATSUP.
Tick a gallon of elderberries, when
very ripe, from the stock, put In an
earthen Jar with a gallon of boiling
vinegar, and set over night on the
back of the range. In the morning
drain the liquor off, nnd rub the berries
through a sieve, put in a granite kettle
with three or four blades of mace, a
piece of ginger root a teaspoonful of
cloves, a pinch of cayenne, one grated
nutmeg and a stick of cinnamon, nnd
set over the fire to boll for ten minutes;
take up, and bottle with the spices,
seal and let stand for six weeks; drain
off, strain nnd bottle. This is an Eng
lish catsup, used for flavoring sauces,
and is served .with fish.
Hints tor,, the)!
Housekeeper!
The label on a glass jar will keep
clean and in place longer if pasted on
the inside.
Use a silver knife to peel apples, and
the hands will not be blackened as
when a steel knife is used.
See that the sides or walls of your
refrigerators are occasionally scoured
with soap, or soap and 6lakcd lime.
Paraffin can be used the second time
to cover Jelly and Jam if it is washed
clean and boiled before being turned
over the fruit again.
The short ends of candles are most
satisfactory to ttart a fire with, since
they burn with a steady flame till the
kindling wood is well Ignited.
It Is said flies will not congregate on
the outside of a screen door if the
woodwork is rubbed occasionally will
kerosene, the odor of which seems to
be offensive to them.
Shabby dark leather will look like
new if rubbed over with either linseed
oil or the well-beaten white of an egg
mixed with a little black Ink. Polish
with soft dusters until quite dry and
glossy.
To clean very dirty brass, scrub with
a nail brush dipped In powdered bath
brick dust and pnrnflin. Even the most
tarnished brass can be cleaned in this
way. Polish with the dry dust and- a
soft duster.
New Orleans has twenty-seven lines
of steamers connecting It with eighty
seven ports.
Now York City. There Is a certain
charm Inherent In the shirred waist
which always renders It desirable for
ofa materluls. This season when
everything fashionable Is pliable In the
extreme and can be crushed into the
smallest possible space, It has been
more than usunlly in demand and ex
ceptionally attractive. Illustrated Is
one of the best of all models that Is
eminently simple yet which gives the
best possible lines. In the case of the
original the material Is pale blue ru
dlum silk, but the list of available
Bilks alone Is a long one, while the
chiffon voiles, moussellno, chiffon and
the like are all much to be desired, as
also are embroidered and lace nets.
In this Instance the waist Is worn with
a skirt that also Is shirred at its upper
edge, the two being joined together
and giving a girdle effect, but the com
bination is not obligatory, as the waist
can be used either with this skirt or
with any other that may be preferred.
The waist is made with a smoothly
fitted lining and itself consists ef the
front and backs, which are shirred to
form both the yoko and the girdle, the
closing being mndo Invisibly at the
back. The neck can be finished with
a little frill of laco as Illustrated, or
with a regulation stock as may bo
liked and the sleeves also allow a
choice of the elbow or three-quarter
length.
The quantity of material required for
the medium size Is five yards twenty
one, . three and throe-quarter yards
twenty-seven or three yards forty-four
Inches wide with four yards of lace
banding to trim ns Illustrated, and five
eighth yards of all-over lace for cuffs
if long sleeves are used.
Jewelry In Winter Hrartwear.
The requirement for Jewelry to lend
finish to headwear trimming, and to
assist in its adjustment, .having been
losseno'd by tho modo of the last few
seasons, again thero In fouud for it re
vived request The stylos principally
now called for and seen on tho now
models sent over from rrte, are of
French cut steel, in setting of Rhine
crystals, and of French cut Jot, with
some of enameled metals, device com
prising larger and smaller buckles, of
square and of fanciful shapes, bars,
In Whtta Ham. ,
A white lace gown was trimmed with
greenish white roses, these arranged In
garlands above a deep knee-flounce.
The gown was a princess with a
yoke effect, since the bodice was de
collete, of white tulle thickly shirred.
Brown Telia the Base.
There seems to be a vogue this sea
son for brown veils, Just as there was
once for emerald green. The motoring
woman revels in brown chiffon veils,
QSually spotted with chenille or velvet
a, uvre pssisk by way wahtoh.
bands, caooohons and various othei
conceits In brooches, etc. Mllliuerj
Trade Review.
VlstlnfUlstilns; Iileas.
Toques of diminished size, and ap
propriately modified In character, and
the crown of the French capote with a
projecting rolled brim rising to a polnl
at the top for the most'part represent
the distinguishing Ideas which have ex
presslon in the bonnets seen In collec
tions of headwear In the recent open
ings. Millinery Trad-j Review.
Surplus Waist.
There Is no simple waist that gives a
more satisfactory result than this one
made In surplice style. It allows of
wearing a chemisette of embroidery,
tucked muslin or anything that may
be liked, which being separate, can
easily be renewed und consequently Is
exceedingly dainty In effect ns well as
In the height of style. In the Illustra
tion It Is made of white butcher's lin
en with banding of embroidery, the
chemisette being of embroidered all
over, but it can lie made available for
almost all walstlng of the warm weath
er and also will be found a most ex
cellent design for the light weight flan
nels, albatross and the like which are
sure to be 1n demand In cooler
days. When these latter materials
are used the chemisette would pref
erably be of muslin either tucked or
embroidered, although tucked and
plain tutl'eta are used while banding
can be almost anything that may be
liked, but nothing gives a prettier ef
fect than the material with some sim
ple embroidery executed by hand.
The waist Is made with fronts and
back, the hitter being plain while the
fronts are tucked at the shoulders.
The right side laps over the left and
the closing is made invisibly beneath
its edge while the separate chemisette
Is closed nt the back. The sleeves are
the favorite ones that are full at the
shoulders and are gathered into
straight eiiffX
The quantity of material required for
the medium size is three nnd a half
yards twenty-one, three and three
eighth yardstwenty-seven or two yards
forty-four inches wide -with five
eighth yards eighteen Inches wide for
for chemisette and two and a quarter
yards of banding.
Trains Are KMentlnl.
Trains are almost necessary on a
handsome gown. They make all the
difference In the world In the general
appearance of a woman. If she is
short, the train gives her height A
short skirt on a tall woman is never
agreeable.
Birds Mot In Fa tot.
Birds that look as If they had just
been shot or had their necks wrung are
In little favor this year. Most of the
so-called birds are make-ups.
New Orchards.
Where such a thing Is feasible farm
ers should plant nut trees, and thus
utilize the hillsides where nothing
else will grow for nut orchards.
Milking Up.
It is easy to milk a cow down in
two senses in one. A poor milker is
pretty sure to get her down In her
quantity of milk. Milking up again is
harder, but It Is possible. I heard
lately of a cow that bad got down In
two months, from 24 to six pounds a
day, without any apparent cause, as
far as she was herself concerned.
' The master milker took her In hand,
handling and petting her; he filled her
up on a mixed diet, salted, and wash
ed down with clear wnter. In a little
over two weeks she had gone up again
to seventeen pounds.
This man believes In the Scandina
vian plan of treating the udder witli
a kind of massage after the milking Is
supposed to be over. This Is done
for three or four minutes when somo
very rich milk Is produced. It seems
that there Is always some hiding away
in the cavities of the udder.
Instinct as well as experience makes
the calf go through with Its "hunch
ing," and no wonder the cow kicks the
calf in & not very motherly fashion, it
her udder happens to be tender. L. A.
Nash In Indiana Farmer,
Grooming Horses.
The process of grooming requires
great practice nnd experience in or
der to remove all the deep-seated dirt
and loose scales. Cleaning the legs Is
also an important point in grooming.
In dry weather simple brushing out
is sufficient, followed by hand rubbing.
In wet or wintry weather when there
is mud, washing of the legs is general
ly resorted to. This practice, as it is
commonly performed, should be con
demned. It is not so much the actual
washing that should he objected to,
as the fact that the legs are almost
invariably left damp. This Is a pro
lific source of inflammation sometimes
of a portion of the skin, as in cutane
ous quittor, erythema, etc. The mud
commonly gets the blame, but experi
ence shows it is not the mud, but the
washing aggravated by bad weather,
which produces these evils. If the
legs must be washed they should be
rubbed until they are not only thor
oughly dry, but warm. After this they
should be bandaged. Washing the
wholo body of the horse Is a practice
that should be wholly condemned. The
practice of washing destroys the flossy
appearance of a well groomed nnlmsl
besides removing the protective oily
material and subjecting the horse to
more danger from chill.
Study the Hay Crop.
Some fields are ready to cut before
others, and it is well to attend to
these first, as it should be the aim to
get all of the crop possible when nt
the most profitable stage of growth.
The wild or water grasses, where
there are any, should be cut early and
so should .any fields Infested with
weeds that should not be allowed to
ripen their seeds.
There is likely to be a considerable
amount of the white daisy this sea
son for some reason, and these should
be cut when in bloom when they will
make a fair quality of hay, but if left
until rlpo are nearly worthless, and so
of all weeds, with a proper rotation
and suitable cultivation there should
be fewer weeds In the mowing fields.
To cut the grasses early, or as nearly
as may be when In full bloom, is gen
erally considered best by all farmers.
In some rases it may be necessary in
order to do this to commence a little
early, so that all of the crop possible
may be cured before it has passed the
most profitable stage of growth. Were
it not for having the best of machinery
for the work and smooth meadows
this could hardly be done, but with
these ds there Is a great saving in
time and labor.
To get the hay at the right time and
in the best condition should be the ob
ject, then put the different grades by
themselves where they ran be had as
wanted for use another winter. E. R.
T., in American Cultivator.
Holding Back Milk.
According to Professor Stewart, the
following Is the explanation why cows
sometimes hold up or keep back their
milk. The production of milk is due
to a nervous action by which the gland
ular substance of the udder is broken
down into milk whenever the cow is
Influenced by sufficient excitement s of
the right kind. It depends upon the
structure and function of the udder
Just as much as the sections of other
glands do, which we know are wholly
subject to a set of nerves controlling
this distinct function. The udder is
not a mere vessel for holding milk that
is supposed to be secreted continually
and gathers In the udder, as one may
suppose a constant dripping of any
fluid would flll any other receptacle.
On the contrary. It is a gland, made up
of cellular substance, which grows by
separation (from the blood) of the
matter required. When It has attained
maturity, or when the necessary ner
vous action occurs, It breaks down
into a special product milk.
Several experiments have been made
with the udders of cows in milking
condition that have been slaughtered,
and an examination has been record
ed of the udder of a cow accidentally
killed on the railroad when going
home to be milked, when she would
have given the usual ten quarts. The
microscope showed the minute globu
ules ot the tissue swollen and distend
ed, but the udder contained practical
ly no milk, except a very small quan
tity that drained from the divided tis
sue when cut across. .
We perceive that this function of the
cow Is wholly nervous in Its action, as
Indeed, every other function of the ani
mal is, and if the due nervous excite
ment is absent, there Is no functional
action. It Is wholly due to the right
Influence on the nerves that the milk
is produced and flows from every ulti
mate globule of the udder down
through all the ducts, small and great,
to the teat. Then, If all goes well, and
the cow is in her naturar, easily ex
cited, nervous condition, as soon as the
milker begins to touch the teats tlm
cow lets down the milk that Is, she
does not exert herself to oppose tho
action of the nerves of the mammary
glands. Massachusetts Ploughman.
Growing Calves.
It is the rule among all good dairy
men to take the calves from the cows
when a few days old at most It has
been found that the udder Is injured
and the cow damaged by any other
course. Calling attention to this fact
the London Live Stock Journal says
that the Injury Is more or less perma
nent when the calf is allowed to suck
any considerable length of time, that
the udder of the young cow loses ca
pacity to hold a large quantity of milk
If ever it had it and older cows,
becoming accustomed to the steady
half-hourly drafts of the calf, fall oft
rapidly in their yield after the calf
has been sent to market. It Is true
that calves fatten well on the cow, but
they can be fattened very nearly If not
just as well on the pail. New milk is
far too expensive a luxury for a calf,
which, after the first week of its life,
ran be put on a ration of sweet skim
milk, the loss of cream being made up
by the use of scalded linseed maal.
Where the milk is tho princiDL' tiling,
veal is secondary, and it is well to
sacrifice sotjie of the excellence of the
latter to the good of the dam. A heif
er that is allowed to rear her own
calf Is generally ruined as a dairy cow.
Her udder, never, becoming distended,
lacks capacity to carry the milk from
one milking to another; and when the
calf is at last taken away, not only do
the teats leak, but the distension of
the udder, causing discomfort, Tesults
in a decrease in the yield.
On the other hand, had the disten
sion occurred whpn the whole system
was In the plastic condition in which
it is just after calving, when the udder
is naturally swollen and more or
less painful, it would have become per
manently adapted to the circumstances.
The desirability, therefore, of
promptly removing the calf from the
cow is apparent, and it is, In fact, de manded
by every motive of economy.
Many farmers who do not desire to
rear their calves sell them when a few
days old for a trifling sum, yet they
all have the means at hand to make a
good profit out of the skim milk by
feeding it to the male calves and turn
ing them out as veal. Excellent veal
can be made mainly out of skim milk,
and many calves reach the butcher
which have never been fed a quart of
whole milk, after the first day or
two of their lives. If properly looked
after these calves look quite as well as
those raised on new milk.
Land Was Out of Sight.
"Yes," said one of the traveling men
who were telling stories in front of
the hotel. "I was once out of sight of
lnnd on the Atlantic ocean twenty-one
days."
"On the Pacific one time I didn't
see land for 29 days," said another. A
little bald-headed man tilted his chair
against a post and knocked the ashes
from his cigar.
"I started across the Kaw river near
Lawrence In a skiff once when I was
a kid," he said, "and was out of sight
of land before I reached the other
side."
"Aw, come off." came from one of
the crowd, "The Kaw river isn't mora
than 300 yar wide anywhere along
near Lawrence."
"I didn't say It was," said the little
man, quietly. "The skiff turned over
and I sank twice." Kansas City
Times. ,
Bathers Who Sleep Floating.
"To fall asleep floating on the waves
Is not an Impossibility," said an At
lantic City life-guard. "On the sun
warmed billows on an August after
noon I once floated off to sleep, and
when I awoke I was nearly half a
mile out at sea. I know a Camden
man who often takes a floating nap
off Chelsea.
"A good many people can't float
even though they can swim. They
can't float because they keep the line
of the body, from head to heels, stiff
and straight. The line should be kept
curved a little it should resemble a
very broad V and all the muscles
should be loose, relaxed. It is easy
to float. I have taught many children
of six or seven years to do It."
Philadelphia Bulletin.