household Cleaning Spoil. Nothing else wakeB a dress look bo ratidy as spots on the gooda. These pots are most frequently found in the front of the waist and skirt if from fruit, fce cream, etc., but the lower part c the skirt will sometimes show spots from almost anything of a liquid na ture -with which they come in contact. One of the best agents for cleaning spots is soap bark Jelly. This is made by dissolving a handful of soap bark Id quart of boiling water and letting tt cool. To clean the garment lay the spotted portion over a folded towel and rub the spots gently with a damp cloth dipped in the Jelly. With another cloth and clear water wash off the Jelly, dabbing It gently with the wet cloth nnd chang ing the cloth under it. Rinse with nu other clear water and a clean cloth, ' then let dry In the air. When nearly dry, cover the place with a thin cloth and press with a moderately hot Iron. A dress skirt or waist that has lost Its first freshness may be improved by a good brushing and sponging. After every bit of dust has been brushed and shaken out clean any spots that may be fonnd, as directed, then sponge one portion at a time and press it with a cloth between the material and the Iron. Use white cloth for light goods and black for dark ones. fihnes That Creak, A good many children's shoes (after they have had unwary but intimate knowledge of the contents of alluring puddles) have a way of creaking that is absolutely maddening. No one ought to be forced to listen to it when the remedy is so simple. The cause lies in the rubbing of the Inner sole against the outer, nnd the wetting may cause one to shrink so that this, rubbing is an inevitable fol lowing. , Take a large plate or a platter and pour Just enough oil fin it to cover the bottom well. Then stand the shoes with their heels propped so that the sole of the shoe rests in the oil. Let them stand over night, and in the morning wipe off any excess of oil there may be. v If you are careful to iet the oil only barely cover the bottom of the plate the shoes will probably absorb all the oil and be seemingly as dry as when you put them in. If you put too much oil the leather may be greasy. Then the shoes should not be worn for a day or two until the oil has had time to sink in thoroughly, or it will make ugly spots upon rugs and carpets. But the treatment, simple though it Is, is effective, and the "squeak" will, in nine cases out of ten, be found to have disappeared entirely. If it hasn't a second application will finish it. New Haven Eeglster. Self-Gnvernment t VaMar. So far weaknesses In the student government have resulted In reform, not so much in this or that particular, but in general. The most notable case of this kind occurred now some years ago, when a kind of slackness crept Into the association and the elders be gan to wonder if student government was losing its grip. The answer to that question was the advent of a sen ior class persuaded in its own mind as to Its destiny, and determined to im press its conviction upon the associa tion. That year its house was swept and pnt into an order which has never since been seriously disturbed. The event not only Inspired the association with fresh confidence in itself, and with higher ideals, but inspired the college with a confidence well deserved and of which the students are fully aware. Of course one of the most obvious menaces to a good government by stu dents is the fact that every year it loses a body of its best Informed and best trained citizens, and has to accept in their place a still larger body of the unformed and uninformed, coining from the comparative dependence of .schools and families, and likely, like any other immigrants, to be either in- different or overcxeeutive. It is hard to see how any executive body so constituted can keep to a steady policy. Tet the association docs. Georgia A. Rendrick, in Harper's Bazar. WomflR at Oklahoma. , At the ranch we were pleasantly wel comedastonishing fact, despite our in troductidns, for the hostess bad Just .lmlae. Inn. - 1 , 1 n . ....... .t.A had stayed with her through the show. The house was still in confusion, for they had not expected to entertain pore than halt a dozen; but the six Invited ones, relying upon her well- know hospitality, had calmly multi plied themselves by five. The parlor, lis we entered, proved to be a large, handsome room with a hardwood floor and mahogany furniture. Magazines and papers were scattered about, among them, on the centre table, a big pistol. The daughter was introduced to us a Vassar graduate and instead bf talking murder and sudden death, we discussed psychology and recent fiction. Also the servant-girl question. They would have no women servants on the ranch, they told us. Girls were always sick when the mistress felt under the weather; they would rise to no extra occasion, such as thirty guests instead of six, but explained that they Weren't hired for that. A man cook, now, did his work without fretting and furnished as many meals as might be Vequlred. They had had Englishmen, tared men, and now had a Chinese, and they hat all provil utiifactory The ladles took care of the bedroom themselves. Murlon Foster Wash burne, in Harper's Bazar, Cheap Una. A cheap rug, says the House Beauti ful, shrieks out its pitiful price to the passing critic most unmistakably. Bet ter bare floors, or one good rug rep resenting self-denial and economy, than a floor lavishly covered with base imi tations. And if only one or two rugs can be bought at first, choose soft, rich tones, which will harmonize with everything, and patterns which are good, but not very striking, and you will never tire of them. Hardwood floors as a back ground for rugs are of course the most desirable, but even a cheap softwood floor may be stained a rich dark blue, green or brown, so that the attention will be distracted from the scarcity of vugs. There is no rug to compare with the Oriental rug In beauty and dura bility; but for upstairs rooms, where the wear is not very heavy, there is nothing more charming than the rag rug, particularly if woven in colors harmonizing with its surroundings'. The Indian Dhurrl rugs are good in color nnd design, but have an exas perating habit of refusing to lie flat upon the floor. Perhaps po cheap rug gives more return for the money ex pended than the Navajo blankets, but their brilliant hues make them difficult to use. Those with a great deal of white In them are the safest purchases. While the rugs woven of bits of carpet are not beautiful, they often help cover a bare floor, nnd if made of soft dull colors are unobjectionable. Evening Post. Business Woman at Home. When the business woman gets home at night she is tired and hot from her day's work. It may be her custom to sit down at once to her evening meal, nnd shortly after retire for a bath, and bed, fooling too worn out to spend the evening in any relaxation or amuse ment. Vet after a day in office or store she needs the diversion of a little amuse ment, and this would be possible, even after a hard day, if she followed the plan of resting, bathing and changing her clothing immediately on going home. Say she gets home at 0 or 0.30. One hour later she can feel like a new per son by following out this routine. The first thing to do on getting home is to remove all clothing worn during the day and hang it to nir for morning. The next thing is a bath, and this should be tepid, as cold water will not remove the hent and perspiration of the day, and hot water is too exhausting. Stay in the tub ten minutes. Then slip on a night dress, let the hair down. braid it loosely, and lie at full length on the bed for fifteen minutes. During this resting period the nerves should bo relaxed, the eyes closed nnd all worrying thought banished. If con sciousness is lost, so much the better. At the end of this time get up and rub the body gently with alcohol or any toilet water, patting It gently, so as not to increase circulation and over heat. Then dress slowly, putting on entirely different garments from those used during the day. This can be managed without extravagance by keeping two sets of Underclothing out, using one for day wear and one for evening; the following week take the evening set for day and get a fresh set out for evening. In this way one set a week need be sent to the laundry, although in hot weather the possession f plenty of underwear and frequent changes is an extravagence well worth while. Put on different shoes and stockiugs from those worn during the day, and a pretty frock. And by this time, which need not be an hour from the time you came home, you will feel refreshed' and ready for an enjoyable evening. Instead of go ing to the evening meal hot and dragged out and cross, you will be cool and almost as fresh as if the day had just begun. New Haven Register. ' The light and white cloth costumes that were so popular Jast winter are again in fashion this season, and, if possible, are more elaborate than ever. . Short boleros of caracul dyed to match the cloth, or made of Irish lace, are one of the features of this year's styles, -and certainly are charming as a novelty. A ravishing bolero is of chinchilla, ornamented about the neck with er mine and having the sleeves finish much below the elbow with a band of ermine. In Paris now the furriers reign. Their word is law and their products are more beautiful than ever. And all the garments they mnke are graceful and becoming. White cloth gowns are almost in variably becoming and effective. To trim chiffon with cloth is another pop ular fad, and the contrast of the two materials Is certainly most effective. The favorite fur of this season in Paris is without contradiction chin chilla. It shares to some extent popular favor with ermine, but the latter is easily Imitated, and so vulgarly, Its vojue tt diminishing. jVfotters To Oln GIom to Linen. If a gloss is desired on linen add teaspoonful of salt to the starch when making. To Remove Onion Odor, Rub the hands well with a piece of celery after peeling onion to remove the odor. Made Class fixture! Clean. Clean brass fixtures with cut lemon, afterward washing with warm water. If you wish your window panes to be bright and clear use no soap on them, but sprinkle ammonia in' the water with which they are washed. If news pnper is used for drylivj a polish will be obtained. A Salntl Coarse, A mixture of sliced and shredded oranges, seeded white grapes, thinly sliced bananas and pecan meats, dressed with orange and pineapple juices and heaped orange shells, was served as n salad course at a luncheon the other day. The orange cups stood on grape leaves which served in place of dollies on pretty plates. Cooking Boxen. In Norway much progress has been made in the use of air-tight cooking boxes, in which food that has been thoroughly heuted continues to simmer till it is cooked. In Germany progress is slow. Cooks are proverbially con servative and do not seem to under stand how the same feathers and wool that keep people's bodies warm eon prevent the escape of heat stored iu foor by previous exposure to fire. Oatmeal Brown Bread Mix a pint of rolled oats, a pint of rolled wheat, half a pint of granulated yellow corn ineal, half a pint of whole wheat flour ami one teaspoonful of salt. Dissolve n teaspoonful of bicarbonate of soda in two tablespoonfuls of warm water; add it to halt a pint of New Orleans molasses; stir and ndd this to a pint of thick, sour milk; mix with the dry ingredients. Tour in a greased brown broad mould and boil or steam contin uously for four hours. Mrs'. Rorer. India Relish Chop fine a small head of cabbage, six onions, twelve green peppers and two quarts of green to matoes. Sprinkle over them one cupful of salt and let them stand twenty-four hours. Drain and put the vegetables in a porcelain lined kettle. Barely covet with vinegar. Add half a cupful of mustard seed, half a cupful of sugar nnd a teaspoonful of celery seed. Cook five minutes, remove from the fire and add one tnblespoonful of English mus tard. A hslf cupful of sugar may be added If you prefer the pickles sweet Pack in glass cans cr a stone Jar. Orange Omelet Grate the rind of one orange over two tablcspoonfuls of sugar; then pare and cut two oranges into thin slices and sprinkle over them iwo tablcspoonfuls of sugar. Beat to a silt froth the whites of live eggs, ndd the sugar and orange rind, a very little salt, the beaten yolks of the eggs and three spoonfuls of orange juice. Put two tablcspoonfuls of butter into a hot omelet pan and pour in the mix ture. When it begins to thicken, spread over the sliced oranges, turn out on to a hot dlMh, place in the oven for a couple of minutes and serve Imme diately. Graham Bread-Scald a pint of milk; dd half a pint of water; -njien luke warm add one compressed yeast cake dissolved in half a cupful of water; add a tablespnonful of molasses, a level teaspoonful of salt, nnd sufficient grn hnm (not flue whole wheat) flour to make a batter that will drop from a spoon; beat for five minutes; cover and stand in a warm place (seventy-five degrees Fahrenheit) for three hours. Add and beat in another pint of gra ham flour; beat well; pour into three greased square pans; cover and let stand for one hour. Bake in a mod erate oven for three-quarters of an hour. Sirs. Rorer. Gluten Bread-Scald a pint of flour; when- lukewarm add half a cake of compressed yeast dissolved in a quar ter of a cupful of cold water; add half a teaspoonful of salt and the whites of two eggs well beaten; stir in slowly two cupfuls of gluten (whole wheat) flour; beat thoroughly and stand asldo in a warm place (seventy-live degrees Fahrenheit) for three hours; then ndd slowly as much flour as the dough will hold and enable you to stir it. Pour the batter in two square greased pans; cover and stand iu some warm place for one and a half hours, then bake In a moderate oven for three-fourths hour. Mrs. Rorer. Turkey in Aspic Remove the meat from the turkey carcass, keeping the dark and light separate, and chop fine ly. Break the bones and let them dim mer slowly with cold water, a bay leaf and a piece of mace. As soon as the broth is reduced to half a pint, strain. aud while hot add a rounding teaspoon ful of gelatine which has Teen soft' eued in a little cold water. Set aside until slightly thickened, add one cup ful of the light meat, and another cup ful to one cupful of the dark meat Now place the aspic and light meat in the bottom of a jelly mold and the dark meat and aspic on top. When cold and firm serve with hot fried weet potatoes. New Tork City. The round chemi sette is always a pretty and becoming one and here is waist that Includes both that and lather attractive features. In the Illustration pearl gray crepe de Chine is trimmed with silk banding and combined with ecru lace, but there are almost Innumerable materials which are equally well suited to the ' -Tucked Blouse Waist model, while again the chemisette can be of any lace that may be preferred or any one of the pretty Inserted materials in lingerie style. .As illustrated, the chemisette is made separate from the waist and closes at the back, so that it can be removed nnd rcucwed and varied at will, but it can be made in one with the waist, closing at the left shoulder seam, If that style Is pre ferred, also the sleeves allow a choice of three-quarter or full length. The waist is made over a fitted lin ing, which Is closed at the centre front, and itself consists of the fronts and the back, which are arranged in outward turning pleats. The neck edge is finished with a shaped strap, and the closing Is made Invisibly be neath the edge of the right front. The sleeves also are made over fitted foun dations and these are faced to form the deep cuffs when full length is liked. The quantity of material required for the medium size Is three and three- fourth yards twenty-one, throe yards twenty-seren or one nnd seven-eighth yards forty-four Inches wide, with one- half yard of all-over lace and three and one-half yards of luce edging to make s Illustrated, one nnd one-elghtb yards of all-over lace when long sleeves are nsed. ' All KlmU orjLare. - Very few laces of any kind, no matter what quarter of the globe they hall from, can be said to be unfashionable. A Simple Gowu. A simple dinner gown from a famous Paris house is worth describing. The material was pale mauve mousseline de sole trimmed with heavy satin of a matching shade. The full skirt bad knee flounce of Polut d'Alencon trimmed with five graduated bands of the satin. A band about three inches wide bordered the bottom of the flounce, and the band which headed it waa less than an inch in width. The waist was a surplice. Hand-made Cluny lace is again used in accessories and dress trimming, and both Maltese and Armenian laces can be bought over the counters, while lace coats and lace robes are as plenti ful as blackberries iu July. Fancy Bolero. Boleros of all sorts and all shapes are to be noted upon the more elaborate in door gowns of the season, as well as the costumes for street wear, and make exceedingly chic and charming effects. In the illustration are shown two equally desirable but quite different sorts, both of which allow a choice of sleeves or no sleeves. Number one as Illustrated is made of heavy faille with trimming of Oriental banding, but the model Is n favorite one for the very beautiful Mandarin embroideries, for silk and velvet embroidered with silver and gold threads, as well as for plain materials, so that It fills many npeds. Number two Is shown in baby Irish crochet, but it also Is adapted to all the materials that are used for little Jackets of the sort. Luce Is always pretty and attractive for dressy occa sions, but some of the embroidered and paillette materials mnke exceeding- ' ilegant effects. Number one Is made with fronts and back, fitted by means of shoulder and under-arm scums, but number two is cut In one piece, the fronts being turned over to form the revers. 32 to 42 Bust The quantity of material required for the medium size Is for No. 1, with sleeves, one and five-eighth yards twen-ty-soven or scven-olghth yard forty four inches wide; without sleeves, one yard twenty-seven or one-half yard for ty-four Inches wide; for No. 2, witn sleeves, two yards eighteen or twenty one Inches wide, or one yard forty- four Inches wide; without sleeves, one and three-eighth yards eighteen or twenty-one, or three-fourth yard forty four inches wide. A Felt Hat. A hat of smooth French felt in "Alice" blue, the facing and the crown being of a deeper tone of the color than Is the exterior of the brim,, has the crown encircled with two folded bands of silver tissue ribbon, a double flat bow of the ribbon at the left side hold ing a pair of half-folded wings in pale blue, and on the bandeau around the back, cachepelgne trimming of fluffing of blue chiffon from which depends a long rearf velL Abont the Radish. It the account of this radish, from the Garden Magazine, is not greatly exaggerated, the seed should be im ported and American lovers of rad ishes given an opportunity to test its merits. Picture to yourself a pure white rad ish the size of a baseball or larger, firm and solid. Such Is the Japanese radish. Cut it, and you And it. has the consistency of a Baldwin apple, Arm and fine grain; taste, and it proves to be away ahead of the most delicate spring radish that ever passed' your lips. It will thrive at any season dur ing 'the growing - year, It may be transplanted or left alone, cultivated or' uncultivated. It Is as good to eat when in bloom as in its younger days, and (one radish will provide bulk enough for three or four people or more. Buying an Axe. The essential points in a good axe are (1) good quality of steel in blade and well and evenly tempered; (2) pro per shape In the blade so as to get the best results for the force used; (3) the poll or back to be smooth und made of the iMfcht weight that the balance of the nxe Is right when swinging; (4) the weight of the axe to ne in proper pro portion to the. worker and user; (0) that the blade Is fitted with a suitable handle. By suitable .'lantlle Is meant: (It one thai has the grain the right way; (21 one that Is the right shape and thickness. For the first we saw In the description of wood what this should be nnd why so. Right grain is very important in nil axe handle for two reasons: First, if you break It, as you generally do, nt work, you may have to go miles for a new one, and when got lose a lot of time taking the remains out nnd put ting the new handle In. Farmer's Home Journal. Seed Growing. The proper behnvlor for carrots, onions and other plants of a similar nature Is to put in their time at grow 1 during the first summer. Seed growing should be reserved till the second year, when the roots that are found worthy may be given a chance if it Is desired. Now and then some root will go to seed the first year. Such seed is not desirable for planting, as it is the result of u tendency to de generate. A crop raised from it would show a still stronger propensity in that direction, till It would become an an nual, which would not bo wanted. With some plants this tendency is very strong and must lie contiuually guard ed against by the seed grower. They seem never to be satisfied with civili zation am! are continually lapsing to ward their wild state. "Back to na ture'' Is the cry of those who advocate a return from the city to the country. It may do for people, but It Is not wanted for plants. National Fruit Grower. Testing (lie fthoit Feed. 111 the sale of thirty-four steers, av eraging l.'ll.'l pounds, on the Chit-ago market, at $5.(!0, a very timely cattle feeding experiment by the Illinois Ex periment Station was terminated, re lates the Tribune Farmer. These steers were bought on the Chicago market the last week In August. As purchased they, were fleshy feeders, weighing 1073 pounds, and cost f 1.25 ou the Chicago market, and have been fed for ninety days. Professor Mumford, associated with II. O. Allison, n senior student in the College of Agriculture, who is to use the records of the experiment station relative to this test as n basis for a graduation thesis, planned this experi ment, as being one which would be likely to appeal to a large number of cattle feeders throughout the country, who have tried a similar experiment and who are not in a position to know accurately the results of their work. The cattle were fed in two lots, both, however, receiving similar rations, which consisted of corn men I, oilmen I and clover hay. One lot received these feeds after the common method of feed ing, while for the other lot the clover bay was chopped (cut Into two-Inch lengths by being run through an ordi nary ensilage machine at a cost of about $1 a ton), and mixed with the grain part of the ration. This mixed feed was then fed In a self-feeder, to which the cattle had access at all times. The Maintenance Ration. The Wisconsin station has made some Interesting experiments which seem to show that the maintenance ra tion may vary with the age of the uul mal, conditions of shelter, care, etc. This experiment deals with mature Poland-China nnd Berkshire sows eight weeks a'ter weaning their lit ters. Their average weight was 378 pounds. Their feed consisted of com, shorts, oil meal and skim milk. Of the graiu an average of 3.54 pounds dally was required and of the skim milk an average of 7.1 pounds to maintain weight. Per 100 pounds weight of sow the average of grain was .95 pound und of skim milk 1.91 pounds, a total of 2.87 pounds per 100 pounds live weight. This was found to be the average maintenance ration . of the pure bred sows of the weight given. Now, with the scrubs. It was some what different. In the experiment were four razorback sows, averaging 220 pounds. They ate an average of 3.19 pounds grain and 0.3 pounds milk per day. Per 100 pounds of live weight they ate 1.41 pounds grain and 2.81 pounds, milk per day, a total of 4.22 pounds against a total of 2.S7 pounds per 100 pounds of live weight in the Improved breeds. So according to this it costs more to keep a scrub sow than it does a pure bred on, which is an other point added to the many whicli prove to farmers that thej; should keep nothing but Al stock. Weekly Witness. Tha Corn Plant. Reliable figures show the great feed-! Ing value of the hard lower end of the corn plant generally known as the stubble, a part usually discarded or thrown to the hogs, but which, if prop erly prepared, would add much value to the food snpply. It is estimated . that the top part of the corn fodder contains less food value than the lower part of the stubble and that fifty-two per cent, of the food value is in the plant nnd but forty-eight per cent, in the ears. Moreover, the digestible con. tents are much greoter In the lower stubble than in the mnlu stalks farther up or in the leaves. , The reducing of this stulible to a condition so that the cows can eat it readily is where the great value of1 the shredder comes in, but with thei majority of farmers the old-fashioned cutter must take the place of the shredder. As nu experiment the writer took nu pld and very dull ax mid broke to silvers a lot of corn stalks, particu larly the lower part, usually thrown: nwuy. This muss was thoroughly, moistened In water which was quite warm, covered thickly with wheat bran and offered the cows. They ate. it with much appetite, although they, had previously partially discarded the fodder thrown into the mangers iu full length. They had become tired of the corn stalks fed iu the old way, but were glad to have it when presented Iu a new form, just as we humans like, our accustomed foods prepared with! more or less variety. ludiauapolia. News. CutHnd Grnond Alfalfa. In a few Instances we hear that alf alfa hay when dried Is cut In short bits by the cutter and then run through the corn mill and made into meal which Is mixed with coriimeal and so fed to hogs, the reason for this being that hogs not used to alfalfa will not est it readily when only cut. but will when mixed with coriimeal. It Is stated that an experiment in which ground alfalfa cut in half-Inch lengths for fattening pigs wus recently made by the Color ado Experiment Station. It required 4.77 pounds of corn and nlfalfa mixed at the rate of three pounds of corn to one of alfalfa to produce one pound of gain, while 4.81 pounds of corn and ground alfalfa mixed in the proportion of three part of corn to one of alfalfa were eaten for one pound of, gain, not counting labor. "With cut alfalfa costing $s a ton and ground alfalfa f 10 a ton, the cost of producing loo poui.ds of gaiu with the former was 2.02 and with the ground alfalfa J3.ll WHh corn and cut alf alfa fed lu equal parts by weight, the cost of producing loo pounds of gain was 2.72. With corn and ground alf alfa fed in equal parts by weight the cost was ?.;.!(. These results go to show that at the prices quoted alfalfa is more economi cal to feed than ground alfalfa, and that a ration consistingof three-fourths-' corn and one-fourth alfalfa is cheaper, than one consisting of half corn and half cut alfalfa for fattening pigs. Grinding alfalfa Is an expensive pro-: cess, and it is doubtful if machinery can be improvised which will grind it, as cheaply as it can be ground by an animal. Farmer's Home Journal. The Cnree of Acre. For years we have been accustomed to reading and beuriug of those who- have lieen land poor. How often we learn of some one who has had some very unpleasant dealings with the sheriff who. nfter it Is too late, openly ' acknowledges that such would not have been the case had he not been pos sessed of so much land. A writer in the National Stockman iu speaking of this subject of being "lund poor" says: "Many a man is burdened unneces sarily by the ownership of too many acres of land. The desire to extend one's business and to have income in creased is natural. In the ense of the farmer this desire takes practical' form in the purchase of more land very, often when It should be in the im provement of the land already owned. I believe 1 have met personally 00Q, farmers who were making the mis take of striving to be owners of more land than they should own. The evi dence was seen in the neglect of the opportunities offered by the farm, or by straining under a load of debt, de priving themselves and family unduly for the snke of nn expected reward la the future. "There is a vast amount of land in America whose nature and surround ings are such that it will give satisfac tory returns only when farmed by the owner, and In large part with home labor. In fact, there" U little land out side of the fertile black soil of the corn belt, or of the districts peculiarly adapted to a cash crop of unusual profitableness, that can be made to yield a good net income when all the labor is hired, and the farm usually owes much of its desirability as an in vestment to the fact that it provides, employment for all members of the owner's family, and rewards the skill of Interested workers according to their special skill and industry. If de pendence were placed entirely upon hired labor, in the field and in the farm home, ninety per cent, of the farms outside the districts named those having wondrous fertility or a special crop of unusual profitableness would not pay as investments., England has to import 70,000 Christ mas treea.
Significant historical Pennsylvania newspapers