1
, HATPIN HOLDERS.
In these days of ninny hatpins the
hatpin holder has become a necessary
adjunct to the well-appointed bureau.
They are mode now as one of the toilet
et, comprising brush, comb, mirror,
powder .box, tray, etc., or may be had
eparately In very pretty designs. An
ingenious substitute for the silver
bolder," and one In reach of every girl,
Is a tall glass bottle with a mouth wide
enough to hold several pins comforta
bly. Nearly everybody has a pretty
bottle or two put away, and one of
these, with a bow on the neck or a
little picture pasted on the side, will
hold the hatpins all right until Christ
mas, when one of the new silver hold
ers will probably appear.
A WOMAN, TOO.
A young woman who was spending
the evening with the family of Lord
Coleridge, the eminent English Jurist,
was about to start tor her home at 10
'clock when be offered to accompany
tier. She, with the respect due to his
age, and with the fearlessness of youth,
due to Ignorance of the dangers sur
rounding young women, said: "I thank
yon, but I do not want to trouble you.
Cannot the maid occompuny me?" ' Ills
answer showed the respect In which he
held all women. Ho said: "My dear,
the maid Is a woman also." If all men
were as truly courteous there would bo
no complaint on the part of women
that they do not receive the treatment
they should receive from the opposite
sex. New York Tribune.
OBSERVE nOME ANNIVERSARIES
The happiest households are that that
o not let die out the sentiment con
nected with various anniversaries. Al
though gift-giving or recognition of
such events in a suitable way mny be
ut of the question owing to the strait
ened clrcumstancesof those "within the
fates," there can yet be a little air of
festivity when mother's or father's
birthday comes round, or some wed
ding anniversay is to be celebrated.
An extra dish, a llttlo bunch of flowers,
or some special music prepared for the
occasion, will show the kindly spirit
nd the loving remembrance that count
for more than the money value of any
gift. A the children grow p, If these
festivals are encouraged, they will
have much to look forward to and
much more to remember in the year3
to come when they go out to do battle
with the world and find that senltaout
Is crushed under foot and affection i
Vegarded only as a side issus,
CHILDREN'S TARTY SUrmtF.
The most charming thing about any
taeal Is a surprise connected with it,
nd in this supper there are several,
f a simple character, easily prepared
nd Intended for the smallest children:
dlam broth In cups with whipped
cream.
Animal crackers.
Crpamed chickeu; rolled sandwiches.
Small cups of cocoa.
?aper roses with plain Ice cream con
cealed In them; little cake?.
Put the chicken Into small square
taxes and covers and glue a tiny
Jlowny chicken on the cover of each.
Serve the sandwiches tied with rib
ftons, and the cocoa In little after-dinner
coffee-cups with little spoons. (Set
ome large paper roses and remove
the centres, fitting a little paper cup In
each, and laying the flat centre on
gain when It Is served; pass the plates
.with the little lighted cakes with this.
VHarper's Bazar.
'i SAVE TISSUE PAPER.
The tissue paper In which parcels
Are wrapped should never be thrown
way, but smoothed out and laid away
A a drawer for future use.
A small pad of tissue paper sprinkled
"Sith methylated spirit will give a bril
liant polish to mirrors, picture gliifse
Snd crystal. The pad, used without
he spirit. Is excellent for burnishing
steel, rubbing grease spots off furni
ture, polishing silver, etc.
For packing glass, china and orna
ments a roll of tissue paper Is invalua
ble, says Home Notes.
When packing hats a wisp of tissue
paper should be twisted around all ujv
standing ends of ribbon, ospreys and
wings to prevent crushing. Dress and
blouse sleeves should be stuffed with
soft paper, and a sheet of it placed be
tween the folds.
Silk handkerchiefs, ribbons and lace
should all be ironed between a layer
of tissue paper, and the latter Is a fine
polisher for steel buckles and hatpins.
DRESS FOR THEMSELVES. .
Women do not dress to attract the ad
miration of men; vanity, I nm afraid,
is the author of this suggestion, writes
a correspondent of the Loudon Daily
News. Neither is It to excite the envy
of women. Why do men everywhere
fall so easily Into this mean estimate
of our sex?
God has planted, I believe, a true in
stinct Into all true women's natures
perhaps partly on account, it may be,
of their very subtle and universal In
fluence as mother, wife, sister, friend
not only to be attractive, but to ap
pear so.
We could count numberless instances
to support this theory. The world is
dark and cold enough, our eyes refuse
to be satisfied with garments of black
and brown, or even chocolate or coffee
colored; these are quite as, and more,
expensive than the sweet, fresh toilets
made lovely by rainbow-tinted flowers
nd ribbons that rejoice the eye of the
troe artist
f urely It wss not ti cequett to In.
spire the admiration of men that ths
woman whose price was above all
rubies whose husband trusted In her,
and in whose tongue was the law of
kindness, clothed herself in coverings
of tapestry, silk and purple. I think
rather her raiment matched the innate
dignity and benuty of her character.
And when I see the pretty garments
around me I like to feci that they are
most often the outcome of sunny, wom
anly natures, whoso desire is to please
and to be pleased. Manchester Union.
A WOMAN PATENT ATTORNEY.
The experience of Miss Florence
King, of Chicago, patent attorney,
shows that the "self-made woman"
has arrived along with the "self-made
man," of whom America has long been
proud. She handles the most intricate
inventions and complicated cases, nnd
practices in the Supreme Court of the
United Slates. She became famous
when sho won the case of Mrs. Hamil
ton Rogers against a great corporation,
a case which men attorneys had repeat
edly refused to touch as hopeless.
She was born in a lug cabin, Iff t an
orphan nt five, went to district school,
earned her first money in the kitchen
at 51.25 a week, worked her own way
through college, started business life as
a stenographer, studied law, special
ized lu patent law, and after various
other successes was admitted to the
Supremo Court in I'.KKl. She took a
course In mechanical and electrical en
gineering at Armour Institute, and can
pass, It Is said, expert opinion on me
chanical inventions before presenting
tlicm at the Patent Ollice.
STYLES IN NECKWEAR,
Scarfs of lace and printed chiffon
for evening wear are so closely allied
to neckwear that they must be men
tioned with it and the newest come in
frilled and pleated effects that are ex
tremely pretty. Crepe do Chine is em
ployed for the making of some dainty
slocks and ties, both in white and col
ors, and medallions and frills of lace
lend a touch of ornamentation. In
pastel colorings these collars are dainty
and charming. In tailored neckwear
a fancy is observable for long tnb ends,
and whether of wash material or of
silk this elongated effect is evidenced.
Taffeta embroidered In colors and In
black and while designs is a favored
material for theso fancy tailored
slocks, oniV then there are the handker
chief ties in bright tints and Oriental
colorings which are exceedingly smart
for autumn or winter wear with a plain
!ih t waist, whether of linen or heavier
fabric. The trim little turnover collar
with embroidered edge nnd worn with
a narrow silk or satin tlo is as much
in style as ever. There Is a neat air
about this collar that is very fetching.
Of course, the linen collar for wear
with strictly tailored waists is never
entirely out of fashion, nnd it is hot
likely to be while the vogue for the
shirt waist continues. In referring to
neckwear, the scrim collar and cntT
sets must be included, for they are
very appropriate and becoming with
waists of mohair, Henrietta, flannel
and tho like, especially in plain colors,
the cross stitch decoration In bright
blue, green or less vivid hues giving
the required note of color. Few wom
en are indifferent to neckwear displays,
and this season they are certain not to
be for the array In the shops Is fas
cinating to a degree Brooklyn Eagle.
Tiny toques go well with small fea
tures unless their owner Is tall.
For a small nose, wear a hat under
the medium size, small flowers.
It the forehead is high keep it In
shadow-. Avoid a hat that rolls up.
Avoid large picture hats with small
features, says the Lowell Dally Mali.
If the features are Irregular, a hat
whose brim is crushed In here and
there, is usually becoming.
Small bats were not frequent In the
collections from which was obtained
the Information of present purpose.
Those no longer young look best in
oval or round toques, with deep, not
wide, brims. Soft rich colorings or
black and white.
Collarettes,' of ostrich feathers are
among tho latest novelties. They are
less expensive than the boas and quite
as pretty. At cither cud they ore fin
ished with bows and long ends of rib
bon and black velvet.
Women who find time hanglug heav
ily on their hands may provide them
selves with extremely pretty hatpins nt
very little cost. It Is only necessary to
buy the common pins, crush off the
glass beads and replace them with
Indian heads. Tho latter can be at
tached with sealing wax or solder.
A medium large hat, with medium
wide, low, square crown, covered ob
jectively with cloth surfaced with
breast feathers of Impeyau pheasants,
has the crown encircled by a folded
band of mlrolr velvet in tobacco brown,
the band terminating In a bow at the
left side, and the bow holding a pair of
pheasant wings.
They say that the "baby Irish,"
which Is to be worn so extravagantly
this winter for trimmings yokes, cuffs,
collars and chemisettes Is not made in
Ireland at all, but in France. The
French women, however, are not using
their fingers for it, but simply employ
the real Irish patterns on tho baby
Irish net, doing tht whole on machines.
HOUSEHOLD
FFAIRS
BLISTERING IN LINEN.
To prevent blistering In linen, which
Is almost always due to bad starching,
but occasionally to ironing the articles
when too wet, each article must be
well starched through, and when about
to iron it, it must be dampened evenly,
but not wet. Collars and cuffs that
have to be turned down should be fixed
lu the proper shape immediately after
each one Is ironed, for then the. starch
is still flexible.
SELECTING AND COOKING FISH.
Fish should enter Into the diet of
both healthy people and Invalids. Its
chief disadvantage for folks In good
health Is that it is not satisfying. This
Is largely owing to the great amount
of water that it contains.
It Is an agreeable change from meat
Any white fish is easily digested. To
be renlly good and wholesome fish
Bhould not only be strictly fresh, but
Id season. It should no more be eaten
out of season than game, says the Bos.
ton Traveler.
Care should be taken also that ths
fish is mature, so that the flavor of the
meat may be nt its best. After spawn
ing It makes a very poor diet. Ths
flesh is then soft and of a bluish color
and after It Is cooked it has not the
flakinesg that characterizes good fish.
Fish must be perfectly fresh, otherwise
serious results may follow after eat
ing it. It deteriorates more quickly
than most food nnd consequently the
first essential is freshness. If it Is at
all "woolly" its flavor is gone and the
meat is insipid.
CLEANING FEATHERS.
ncre is a process which may seem
somewhat long and tedious, but you
will have the consolation to know that
you hnve done a good Job, for this
method was once awarded a prize by
the Society of Arts.
Prepare sufficient lime water for the
quantity of feathers you have to clean,
In the following manner: Mix thor
oughly one pound of quick lime In
each gallon of water required and let
it stand until all the undissolved lime
is precipitated ns a flue powder to the
bottom of the tub or pan, whereupon
pour off the clear liquor for use.
Now, having put the feathers in a
clean tub, pour the lime water on them
and stir them well In It until they all
sink to the bottom, by which time
there should be enough lime water
to cover them to a depth of three
Inches. Let thera stand in this three
or four days, then take them out, drain
thein in a sieve, and afterwards wash
and rinse them well in clean water.
Dry them on nets having about the
same mesh as a cabbage net; shake
the net occasionally and those feathers
that are dry will fall through. When
they are all dry, beat them well to get
rid of the dust.
Orange Punch Boll one pound of
sugar and one pint of water with the
grated yellow rind of one orange for
live minutes. Take from the Are and
strain; add tho Juice of tbreo oranges
and two lemons and set aside to cool.
When ready to use it, add a pint of
shaved Ice and n quart of water.
Pineapple Ice Cream Three pints of
cream, one pint milk, two ripe pine
apples, with two pounds of sugar; peel
and slice the pineapples, cover them
with sugar and let stand about throe
hours; then chop the fruit Into the
syrup formed nnd strain through a fine
sieve; beat into the cream and freeze.
Some of the fruit can be cut In small
pieces and stirred Into the cream.
Peach Ice cream Is made in the same
way.
Mushrooms a la Provencale This
recipe has Just been sent me by a
friend who is spending a year In an
old French chateau studying French
customs. "The Provence cooks," she
says, "first blanch the mushrooms in
boiling water, to which a tcaspoonful
of vinegar has been added. Remove
and let them He for an hour In a bath
of oil, salt, pepper and a pinch of gar
lic. Then take out the mushrooms
and set the saucepan over tho fire to
heat the oil. When very hot add the
mushrooms with a little minced pars
ley. Toss the mushrooms while cook
ing, then take up, drain, squeeze over
them the Juice of a lemon and serve
with quarters of lemon, garnishing the
dish on which they are served." New
York Evening Telegram.
Virginia Barbecued Ham Cut raw
ham in thin slices and soak in scald
ing water one-half hour. Tuke them
out and lay them in a frying pan. Pep
per each slice and spread on one-fourth
tcaspoonful of made mustard. Fry in
vinegar, one-half tenspoonful to each
slice, turning often. A delicious break
fast dish with pork Is scrappcl. Take
the head, .heart and any lean scraps
of pork and boll until tho flesh slips
from the bones. Remove all fat, gristle
and bones, and chop flue. When cold
remove the fat from the surface of the
liquor in which the meat was boiled
and return to the fire. As soon as it
bolls put on the chopped meat and pep
per and salt to taste. Allow it to come
to a boil again and thicken with corn
meal, letting the meal slip through the
fingers slowly to prevent lumps. Cook
an hour, stirring very often, and then
push back on the stove to boll gently
for another hour. Mold in a shallow,
square pan, and when cold fry In slices,
the same as yon do cold mush.
Wimom
Htntsi
New York Clty.-Every fresh varia
tion of the blouse is sure to find its
welcome. Here is one of the smartest
and best that tho season has to offer
and which Is adapted to a variety of
materials and to a great many com
binations. In the Illustration white
taffeta is stitched .with heldlng silk
and combined with n little chemisette
of tucked mousscllne, but tills clieinl
setet can beTof lace, of embroidered
material, or. Indeed, of almost every
thing that may make an effective con
trast with the waist. Again, if liked,
the little turn-over collar can be of
velvet or of moire, both of whlvl ore'
greatly in vogue this season. Also
the waist will be found equally well
Misses' Box floated
adapted to tm separate one and to
the gown. The deep scalloped yoke
collar makes a characteristic feature
and the sleeves are quite novel as well
as exceedingly becoming, while nt the
waist Is worn one of the deep girdles
that mark the latest style.
The waist Is made over the fitted lin
ing, which is closed at the centre front,
and Itself consists of tho fronts and
back with the yoke collar, which Is
finished nt the lower edges and ex
tends siigiitly over the sleeves. These
sleeves are full and tucked to fit the
arms below the eibows and are finished
with becoming roll-over cuffs.
The quantity of material required for
the medium size is live and one-fourth
yards twenty-one, four and one-half
yards twenty-seven or two and one
fourth yards forty-four Inches wide,
with five-eighth yard of tucking for the
chemisette and seven-eighth yard of
silk for belt.
Meitlutn I.itrirtt Turtinti.
A medium large turliun. wllli pointed
front, having the brim turned up on a
plane with the crown, but not attached
to the crown at its upper edge, has the
.rown covered with black royal vel
vet, and facing of velvet, and above
the facing on the brim, two puffs of
Mack satin ribbon divided by a band
of sliver galloon. Folds of the black
satin ribbon eiiclnl'.- the crown; laid
on the brim at the right side Is a
full cock's plume mounted with a
feather cockade set witli n fancy me
dulllon; and set on the bnudeau under
Jnweleil :otnl tu ttia llMlr.
In the hair this winter women will
wear two combs In the back, the lower
one smaller than the tipper, and both
Jeweled at the top. These will be
varied by the old Colonial type of
comb, for a different style of coiffure,
and it is more than probable that the
Colonial comb will shore favor with
Its twin sister, the Spanish comb, high
and broad, and intended to be used
effectively in draping the mantilla upon
the head. As mantles will b among
the brim, at the right of the back, Is
white velvet camellia blossom, mount
ed with greet! leaves. Millinery Trade
Review.
Walat For F.Tsnlna; or Day Wiu,
The square neck evening waist
makes a feature and a novelty of the
season nnd Is very generally becoming
and attractive. Illustrated is one of
the best possible models that Includes
sleeves of the very latest sort and
which Is ndapled to the entire range of
soft and criishaliie fabrics of fashion.
Iu the llliisl ration pale pink messalliin
crepe Is trimmed with ecru lace, but
colors as well as materials are exceed
ingly varied tills year and trimmings
are almost numberless. Lace Is always
pretty and attractive, but embroidered
bandings can be utilized If better
liked, In addition to all tiiese advan
tages the waist allows of making with
the yoke and lung sleeves, si becoming
adapted to daytime wear. The sleeves
with the slant puffs and fitted under
portions are among the latest designs
noted on imported models and are to
he much commended. In this instance
there are frills which add largely to
the effect.
The waist Is made with a fitted lin
ing and Itself consists of fronts, centre
front and hacks. The fronts are tucked
and Joined to the plain centre, while
the closing Is made Invisibly at the
back. The trimming that finishes the
neck Is arranged on indicated lines nnd
effectually conceals the edges of the
frills, which are arranged over the
sleeves ami waist. When high neck
and long sleeves are used tho plain
portions ot the sleeves can be made
Blouse, 12 to 10 years.
to match the yoke or of the material
of the gown, trimmed as liked.
The quantity or material required for
the medium size is two and three
fourth yards twenty-one, two and one
half yards twenty-seven or one and
one-fourth yards forty-four inches
wide, with one and three-fourth yards
of lace ond four and one-half yards of
applique to trim as Illustrated, one and
oite-fourlh yards of all-over lace when
hlgli neck and long sleeves are used.
the smart autumn ond winter styles,
tlie Spanish comb will be practically
Inevitable, although as yet not In
vogue.
OrnamitiiU of Platinnra.
Platinum Is not used not only for
delicate chains nnd mountings for dia
monds, but also as the foundation of
fancy crosses in openwork set with
diamonds, and in arabesques framing
a very pale stone, as a light aquama
rine la brooch.
THE APPLE'S FAMILY TREE
History Shows That tha Fruit Wa
Known Centnrlei Afo.
Among the fruits of the rose family
re apples, pears, peaches, plums, cher
ries and quinces, as well as strawber
ries, raspberries and blackberries. Ths
apple Is a fruit of long descent. Among
the ruins of the Swiss lake dwellers
are found remains ot small seed ap
ples which show the seed valves and
the grains of flesh. The crab apple is
native of Britain, and was the stock
on which were grnfted the choicest va
rieties when brought from Europe,
chiefly France. 'Apples of some sort
were abundant before the conquest,
and had been Introduced probably by
the Romans. Yet often as Saxon man
uscripts speak of apples and cider
there is no mention ot named varie
ties before the thirteenth century.
Then one may read of the pearmain
and the costard Chaucer's "mellow
costard."
In the roll of household expenses of
Eleanor, wife of Simon De Montfort,
apples and pears nre entered. In the
year 128(1 the royal fruiterer to Edward
I. presents a bill for. apples, penrs,
quinces, medlars and nuts. Pippins,
believed to bo seedlings, hence called
from the pips or seeds, nre said not to
have been grown in England before
1520. The exact Drnydeii, writing of
the orchards of Kent at that period,
can name only the apple, the orange,
the russeau, the sweeting, the pome
water and the reinette.
John Wlnthrop is usually held re
sponsible for the introduction of the
applo iuto the New World. But as a
matter of fact when AVintlirop anch
ored off Cape Ann the recluse Black
stone -already hod apple trees growing
about his cabin at Shnwmut Neck.
Some of the best of American apples
were brought over by the Huguenots
who settled In Flushing, L. I., in 10(,
and planted there, among others, the
pomme royale or spice apple. Chicago
Chronicle.
WISE WORDS.
Every man must bear his own bur
den, and it. is a fine thing to see any
one trying to do it manfully.
A little thinking shows us that the
deeds of kindness we do are effective
In proportion to the love we put into
them.
There is nothing In the world so
much admired as a man who knows
how to bear unhappluess with cour
age. Seneca.
"I shall pass through the world but
once, therefore, any good thing that I
may do, or any kindness I may show,
let me do it now; let me not neglect it,
as I shall not pass this way again."
Skepticism has ruined many a noble
mind and many a hopeful work, but it
has never helped to produce anything
of its own, hopeful or noble or beauti
ful or great. Father Henry Coleridge.
Never to tire, never to grow old; to be
patient, sympathetic, tender; to look
for the budding flower, and the open
ing heart; to hope always; like God, to
love always this is duty. Aniiel's
Journal.
Let man, then, learn the revelation
of all nature and all thought to his
heart; this, namely, that the Highest
dwells with him; that the sources of
nature are In his own mind, if tho
sentiment of duty is there. Emerson.
A WltneM and a Hoodoo.
"I heard an amusing diologno in
court the other day," remarked Dr. D.
D. Lustig, "which shows to what trials
and tribulations the patient and long
suffering legal profession is at times
subjected. A witness was on the stand
and ho was asked to state his age.
" 'Sixty-nine years, umbcschrlen, re
plied the witness.
" 'Umbcschrlen,' It might be ex
plained, is a Yiddish anti-hoodoo word.
But, of course, the court could not be
expected to know that. And that start
ed the wrangle. -
" 'Once more, answer the question:
How old are you?' said the Judge.
".'Sixty-nine years, umbeschrlen, re
plied the witness.
" 'Now I want you to answer that
question briefly, clearly, without any
unnecessary qualifications or amplifi
cations,' declared the court with some
feeling. 'How old are you?'
" 'Sixty-nine years, umbeschrlen,'
aid the witness.
" 'If the court please,' broke in one
of the attorneys, upon whom the light
was beginning to dawn, 'I think I can
get the witness to answer the question
properly.'
"And turning to the witness he sold:
" 'Umbeschrlen, how old are you?'
" 'Sixty-nine years.' "San Francisco
Chronicle.
A Smaih-tTp.
H-nry Vignaud, the venerable sec
retary of the American embassy in
Paris, has done unique work as a his
torian, having proved that Columbus
was, among other things, a good deal
of a prevaricator.
Mr. Vignaud was laughing the oth
er day about his reputed smashing of
Columbus' reputation.
"I have not smashed Columbus at
all," he said. ' Columbus still remains
a great, a noble historical figure. But,
to hear some people talk about my
book, you might think that it con
talned a smash-up as as great as "
Mr. Vignaud laughed.
a smash-up," he continued, "like
that which the New Orleans woman
saw. She was walking along a quiet
lane' one pleasant morning, when a
man on a bicycle halted her. -
" 'Madame, he said, 'I am trying to
overtake a friend of mine. Have you
seen, up In that direction, gentle
man riding a bicycle?'
" 'No, 1 have seen no bicycle,' the
woman replied, 'but there's a man up
rhuoA !fttnw ati f Vi a flrra mm mom-lino nm.
brellas.' " Chleaio Chronicle. I
i Farm Topics?
FOR MILKINO.
On many farms the arrangements for
milking are very inadequate. Milking
In uncovered barn yards In all kinds of
weather Is an unattractive and un
comfortable Job for the women who
usually do this wot k, and besides, milk
cows left out In the rain and cold give
less milk. A llttlo thought and small
expense will provide comfortable
sheds or stalls and make the work
of milking much easier and more
profitable.
DAIRY NOTES.
A good dog is a nice thing to have
on a farm but its duty should never
be to run cows.
A few years ego tho Idea of making
baby beef from hand fed calves was
thought absurd. ' But the practice has
now become an established custom.
Tho Holsteln calves are fed, and
turned off as baby beef at sixteen and
twenty, months, and Will gain on an
average of one and three-quarter
pounds per t.ay, beginning from birth.
Those who hnve never screwed up
courage to buy a cream separator
should do so, for they ore a neces
sity almost on a dairy farm of any
size. i
Going to buy am- cows? If you are,
don't run out and pick up the first one
you come to. Take a little time. Find
tho very best cow you can, whether
the owner offers her for sale or not;
pay fur her, and don't go home feel
ing that you have been cheated out
of your eycteeth. You haven't. You
have done a first rate thing, and can
afford ; pat yourself on the back for
doing it.
Are you aiming to give the cows ns
many June conditions as possible this
winter? Good ventilation? Constant
fresh r:ater? Eighty per cent, of the
blood, eighty-seven per cent, of th
milk and about fifty per cent, of the
whole animal Is water, and by its
agency the food is carried through the
system.
AN IDEAL STALL.
When one is financially able to have
the stalls which combine all tho con
veniences they arc very desirable, but
the average farmer must put up with
much less. The Ideal stall has a space'
between feed rack and gutter of eight
feet and is five feet wide. A feed rack
Is arranged so that the nnlmul may.
get at the hay or roughage easily yet
not waste a great deal of It. At one
end of the feed rack is a feed box suf-
y CD
flelcntly large so that the cow can get
her month to it without striking her
horns. The sides of this stall consist
of a fence with three wide boards and
runs up four of five feet high, accord
ing to the ideas of the owner. At the
rear there is stapled to the floor a pleue
of 2x4 material to keep the bedding
In place and the animal from step
ping back into the gutter. Tho ide
of the fencelike sides is to insure ven
tilation and if any two animals are
inclined to quarrel they can. be sepa
rated by having an empty stall be
tween or by building up higher the
dividing fence. The illustration shows
the idea perfectly. Indianapolis News.
TREATING ROTATION CROPS.
It is granted by every intelligent
farmer that rotation of crops is neces
sary in order to preserve properly,
soil fertility. There mnv be. a differ
ence of opinion as to the crops which
snould follow each other, but this is
largely due to what individuals find
works best in their own particular
cases. It is an accepted fact that any
coll that will produce gsod grain crops
will produce good grass crocs, so that
corn and grasses are two of the
natural rotative: crops, although they
are not always correctly treated.
What is meant is this: Timothy is
frequently sown in clover, the idea
being that the clover will fertiliza the
soil and largely die out the first win
ter, leaving tho soil free for tho tim-
ainy. unis is good argument, of
conrje, and the plan works nicely,
when the timothy Is cut the following
season, but too often it is permitted to
make a second crop, and this uses up
the nitrogen taken, into the soil hv
the clover so that none of it is left for
the benefit of the grain crop which is
to follow in the rotation.
SV a certain extent the mistake, la
made with the grain crop In the same
way, the first crop being so large the
owner is tempted to trv n ceeonil n.
ing of the same crop on the soil and
tnus Dreaks the chain in ills system of
rotation and fails on the second grain
rrop or on the next crop in the rota
tion which follows the grain crop. The
future fertility of the soil depends, in
larger degree than, we think.
rotation of crops, but this rotation.
whatever it may be, must be carefully
and religiously carried on year after
year to produce results. Indianapolis
Sew.