food Value of a Qunrt of Milk.
Much attention is now being paid
to the selection of feeds for our farm
animals and but little heed is given
to the comparative value of foods for
the human family. We quote the
following paragraph from Prof. At-
water:
"A Quart of milk, three-quarters of
a pound of moderately fat beef, sir
loin steak for instance, and five ounces
Dt wheat flour, all contain about the
same amount of nutritive material;
but we pay different prices for them
and they have different values for
nutrient. The milk comes the near
est to being a perfect food. It con
tains all of the necessary ingredients
lor nourishment, but not in the pro
portions best for ordinary use."
Scarcely any of ub realize what a
Valuable food milk is until we com'
pare it with something else that we
considered very good and are accus
tomed to paying a rather high price
lor it. Three-quarters of a pound of
Sirloin steak sells for about fourteen
tents and a quart of milk for from
five to seven cents.
It is not 'customary for the Ameri
can people to look at the nutritive
value of foods, but they purchase the
foods that suit them, regardless of
the amount of nutrients that they
sontaln. If more attention wero
given to the purchase of foods upon
the basis of nutriment, more milk
would b? used and less sirloin steak.
Hoard's Dairyman.
Hay Rack For Sheep.
'. With a rack made like the one
shown in rut the sheep cannot rub
the wool off their necks trying to get
at the feed, neither will seed, dust
and rubbish fall into the wool. They
cannot pull hay down and muss it
over.
Good Hay Rack For Sheep.
The rack is easily made, and lambs
cannot get on top of the hay. Mako
the frame out of two by six's, says
Farm and Home. For the end pieces
at the bottom saw two by six's diag
onally. The rack should be thirty
Inches high above the cross pieces
and two feet wide. There should "be
a brace frame every four feet. If
the sheep are to feed only on one
side, make the rack eighteen inches
l)lh.
Pipping Angoras.
Although, the Angora is not sub
- Ject to the sea mite which infects
4 sheep, yet he has a parasite which
seems especially adapted to him. The
goat louse has bpen upon the Angora
ever since he landed in America, over
fifty years ago. Some of the older
breeders used to say that the Angora
was not healthy unless he was lousj.
To-day we know that It is impossible
for a goat to be in prime condition
and lousy at the same time. The
question arises, how shall we get rid
of the lice upon the goat? Some
have tried blue ointment, rubbed into
the groin or accessible parts of the
animal. This is only partially suc
cessful, and the danger attending the
use of mercury is extreme. Modern
methods suggest the use of dips. The
parasite is external and will die if
suitable germicides are applied di
rectly to the germ. But.havlne- mind
the louse, we still have the nit. or
egg o: tne louse to deal with. Prob
ably we cannot use din strong
tough to penetrate and kill th wo
without injury to the goat. There
fore we must wait until the eggs
Sifltnti nnrl K 1.111 1 1. - 1- m.'.
wnii nuu iuu:i Kill me louse, mis
inquires a second dipping, and this
dipping must be done before this
generation has time to lay its eggs.
This should be betwean six and eight
days after the first dipping. The
Epitomist.
How to Make Cotfaje Cheese.
The manufacture of cottage cheese
on the farm can be carried on very
extensively and Eome profit can be
derived from it if it is properly made
and put up into neat packages.
Whole milk does not have to be used,
but Bkim milk can be used in every
case. The advantage in using skim
milk is that a lot of the butter fat
can be saved which would surely es
cape into the whey. By using skim
milk' all this fat can be saved and af
terward added to the cheese and thus
Improve the quality of the cheese to
great extent. In fact different
rades of cheese can be made by sim
ply regulaTing the amount of cream
added. This addition of cream to
the cheese entirely changes the flavor
f the cheese.
i Twenty-four hours before the
cheese is to be made, the skim milk
Ehould be set in a warm room having
a temperature of from sixty to sev
enty degrees. A starter should be
added to this milk so as to insure a
proper degree of ripeness. If a start
er is not added, undesirable bacteria
are apt to get into the milk and thus
spoil its flavor to a great extent.
Even if the room in which the milk is
bein soured is perfectly clean, the
undesirable bacteria are still liable
to get into the milk, for these bacte
ria exist in the atmosphere and wait
august such a chance to multiply
and they surely will, very rapidly at
ter they once get in there. An artifi
cial starter may be used, but this ia
not absolutely necessary.
A. good starter is prepared by tak
ing a littlo buttermilk forty-eight
hours before the cheese ia to be made
and mixing it up thoroughly with a
littlo skim milk; In twenty-four hours
this starter will be ready to be put
into the skim milk to be turned into
cheese. Warm the skim milk to
about sixty-five degrees. Within
twenty-four hours this milk should
have a mild acid flavor and be thick
ened. The proportion of starter
should be about five per cent, of the
whole amount of skim milk used
Good success can also be obtained by
using simply pure buttermilk as a
starter, but the operator will have to
watch very carefully to see that the
buttermilk used is not too sour, for
that will make the cheese taste too
strong; on the other hand a mild sour
taste in tho cheese is desirable.
When the milk is fully ripened,
heat it very slowly to ninety degrees
and keep it at that temperature for
about half an hour, for the curd will
take that long to heat through thor
oughly. Stir the milk slowly during
the whole time that it is being heated
so as to have the whole mass heat
evonly. . After this has been accom
plished drain the cheese with cheese
cloth until the whey stops dripping.
Mix enough salt with the cheese to
suit your customers' taste If you
know what it is; if not, suit your
own. Work the cheese a little while
mixing tho salt until it is a trifle
pasty; then add as much cream as the
price that can be obtained warrants.
Some customers will pay a higher
price if more cream is added. Put
the cheese Into small balls and wrap
it up in regular butter paper. This
will make a nice appearing package,
which will greatly facilitate the sale
of the cheese and improve the price.
A much higher price can often be ob
tained from the use of Bkim milk by
making it into cheese than by feed
ing it to live stock. J. Ratner; in the
Country Gentleman.
Butchering Recipes.
The following recipes have been
tried and not found wanting in our
home: After the jowls are removed
and the remainder of the heads pre
pared for cooking boil until the bones
slip from the meat, remove the heads
from the broth, salt, let stand until
the grease comes to the top; remove
the grease, and as soon as the broth
boils stir in cornmeal Just as for
plain mush. This la good warm or
sliced cold. Some prefer it well sea
soned with pepper and sage; some
prefer just salt. As soon as the heads
are cold remove all the bones and
gristle, run the meat through a chop
per, season with salt, pepper and
sage, pack in a crock, weight and
serve cold in slices.
The liver that is not wanted for
pies cook with the heads, or in the
head broth. Cook until done, then
allow it to cool in the broth. This
prevents its being so dry (and this is
true of any meat). Run through the
chopper, season with salt, pepper and
sage and mix In enough of the broth
to make it moist, pack In crocks or
dishes, weight and Berve cold in
slices; this is llverwust.
There are some families who do
not relish this dish at all. These
should mix the ground liver with the
head meat, part of it at least.
The liver for frying should be
sliced thin and allowed to stand in
salty, cold water several hours, then:
drain, roll in cornmeal and fry brown
in hot fat; when well browned pour
in boiling water, cover tightly and al
low it to stew for twenty minutes,
uncovered, and when almost dry re
move to a hot platter. Thicken the
gravy with flour and milk, season
well and serve in a separate dish.
The hearts should be soaked In
cold brine until all the blood is
drawn from them. Boil until tender
with a piece of jowl, or other fat
meat; allow them to remain in the
broth until cool, then slice and serve
so, or fill the cavities with a good
dressing and hake until brown. Cover
the bart with thin slices of baccn
while it is baking. A calf heart is
most excellent this way, and a hog
heart almost as good.
After the tongues have been scald
ed and skinned, cook with the heads
or hearts and remove the broth while
yet warm, shape in a circle, press
and when cold serve in thin slices.
All these meats should be cooked
in seasoned broth, that is, seasoned
with salt and pepper, the powdered
sage should be added afterwards, and
the sage will powder much better if
it is heated in an oven, then pow
dered as soon as cool. Use care to
not scorch the leaves else it will be
ruined. Indiana Farmer.
Not His Fault.
A first grade boy brought perfect
spelling papers home for several
weeks, and then suddenly began to
miss five and six out of ten.
"How's this, son?" asked his
father.
"Teacher's fault," replied the boy.
"How is it the teacher's fault?"
"She moved the little boy that sat
next to me." Llpplncott's.
The South Metropolitan Gas Com
pany of London apologizes to its cus
tomers for raising the price of gas
from fifty to fifty-six cents a thousand
feet.
On the Tomblgbee River, Alabama,
Is enough limestone to supp'.y a ce
ment plant for 100 years.
LAWN AND GARDEN SEATS.
By FREDERICK KLEIM.
Perhaps no single condition better
reflects the increase of our country's
prosperity and its effect upon the
home life of those who have shared
In the material well-being than the
growing love of the beautiful and
particularly with the Increased orna
mentation of the home grounds, be
they large or Bmall, with trees, shrubs
and decorative plants. Twenty yenrs
ago even ten years ago no such
interest and affection was manifested.
The suburban residents, with their
horses, cows and chickens, were such
an inconsiderable few that tho pub
lic took but a languid, humorous,
and somewhat cynical view of these
disciples of the simple life.
I wiiipaiy 11
LAWN AND GARDEN SEATS.
The refuse 'from the eltv and its
atmosphere, care and money grub
bing, was well enough, but all who
sought an escape were not able for
one reason or another to e-nt intn tlm
country. Naturally they have been
uoing ine next thing, bringing the
beauty of erowine nlants. building;
and blossoming, to them, and they
have without a doubt changed the
atmosphere of the home life much to
its betterment.
But even with a different environ
ment, tt would seem that there still
remained a problem. It may not be
a serious one, in fact "how to enjoy"
might resolve itself into the mere
premise that enjoyment was purely a
menial condition and subject, there
fore, to an endless argument hope
lessly entangled with the i ntrlrsnlns
of unproven theories of nsvcholoev.
In any event, physical comfort is es
sential to the full appreciation of the
beautiful, as those will testify who
have tramped through art galleries
or nioug the Grand Canyon with
blistered feet.
To enjoy your lawn on vnnr flowpr
garden for any length of time, to
really get into itB atmnKrihnro nnj
breathe its fracrance von Rhnniri ait
down. The most artistically arranged
nuwer garaen witn its graveled paths
lined with ribbons of erowine nlanta
or blossoms seems to offer you only
an avenue ror present enjoynrcnt, and
lack of garden seats, or- places to sit
down and rest, make th
forbidding by their absence as the
legend, "Keep Off the Grass," does
by Its presence.
Lawn seats, lawn swings, chairs
and hammocks are so plentiful, va
ried, comlortable and reasonable in
price nowadays that there appears
but small excuse for their absence
upon any lawn or garden. They are
made in devious patterns and some
are fitted up with patent contri
vances, all intended, (and a good
many live up to their purpose) to
make the home-owner comfortable.
There are, however, a number of
lawn seats which, because of their
unique patterns, have a special ap
peal, and though they are somewhat
unusual in design they do not lose
their value for, purpose of repose.
From a purely decorative point of
view they have marked an advance
over most of the lawn furniture on
sale in the stores. A great many ad
here to straight lines, and indeed
some of them partake of all the
requisites to be placed In the mission
style class. Of course, the size of the
lawn should have a great deal to do
with the way the lawn seats are
made, for a great, long, ponderous
seat at the rear of a very small lawn
area would be such a glaring In con
grulty that the tentative invitation to
rest would be withdrawn from your
mind by a picture of yourself trying
to be inconspicuously comfortable In
that particular place.
The semi-circular or rectangular
benches, built of good, strong mate
rial, and looking sound and substan
tial, with a round or square table
Just within reaching distance, are
exceedingly popular, and are partic
ularly adapted, of course, for lawns
and gardens of considerable area.
Usually tfcese benches are tapable
of comfortably seating from six to
nine, but the design has been success
fully reduced In. size. When made of
lighter material and Intended to teat
comfortably but three they have a
cozy look and Invite little chats with
her or suggest sessions with books
and magazines, with the little table
right handy to hold the fruit, cake,
ices, tea or whatever the delicacy the
appetite wishes to dally with on a
lazy day.
The tree-seat everyone can not
have, for the very good reason that
all lawns are not provided with trees,
and all trees are not trees for tree
seats. The tree-seat Is a very an
cient scheme for a resting place and
the fiction of years ago dwelt with
tender Interest around the tree-seat
which was the trysting place. Upon
large estates in this country the tree
sent Is frequently found. In England
It Is quite common. They are made
either square or circular about the
tree with wide flat strips sot an inch
apart for the seat proper. The backs
are made to conform symmetrically
to the outline of the seat, and are
built so that no portion touches the
bark of the tree.
Rustic seats and chairs are not
without their. champions, and their
number doe3 not seem to show an
appreciable decrease even though the
sentimental persons have learned
that rustic seats are turned out by
the dozens by manufacturers in the
hearts of some of our populous cit
ies. It has been urged, half In earn
est and half in Jest, that the machine-made
rustic seat is tho best ap
pearing rustic seat ever Invented. A
genuine rustic seat is 'a thing of
beauty, but to rest upon, back to
back, Is often a task for a contortion
ist. Not everyone who hnq a in-n i
enough of a carpenter to make these
lawn seats, and again some who are
blessed with suinelont
ability do not have the inclination to
use it, so in six cases out of ten a
carpenter is called in to fin tho nrnclr
While the initial cost of these home
mado lawn seats is higher than that
of the manufactured, rpnilv-tn.oit.nn
article, they possess a higher valuo
because each is an orlirlmii natta
more substantial and will last much
longer.
A carpenter is not. hnwnvor
lutely essential. Measurements can
be made, the number and size of the
pieces set down and thn nrrinr nisn
to a planing mill, which will deliver
uie separate pieces to you as ordered.
The labor noceKsarv tn nut n,
. -v. i' i. b luvm
pieces together is practically nil, Just
.-mmgn -io inKe up a part of a morn
ing before going to the ofllce or an
afternoon away from the store. And
then In the end it is all your own,
and with garden seats, as with every
thing else, there is a secret apprecia
tion of the comforts our own handi
work has brOUEht Whlnh hni
ey value, and it is this feeling that
makes a lawn or garden a place
where weary limbs and tired nerves
will find comfort and quiet repose.
The Home Magazine.
Rayner and the Teachers.
Senator Rayner, of Maryland, is a
stout advocate of larger salaries for
teachers in all sorts of schools. Re
cently at a reception he told a story
about a teachers' meeting in a dis
trict where the salaries were unusu
ally low.
"A rich, portly banker opened the
meeting with an address," said the
Senator. 'The banker concluded his
remarks with an enthusiastic ges
ture, and the words, 'Long live our
teachers!'
" 'What on?' shouted a thin, pale,
seedy man in a black coat smeared
with chalk marks. Washington Her
ald. Where Cows Wear Earrings.
In Belgium all cows over .three
months old are obliged to wear ear
rings. Breeders are obliged to keep
a record of all cattle raised by them,
and each animal has a registered
trade number, which Is engraved on
the ring fastened to Its ear. Indian
apolis News.
New York City. The later de
velopmens of the over waist idea are
exceedingly attractive and charming,
many of them being made with much
modified loose sleeves. This one la
exceptionally desirable and can be
made to match the skirt or as a
separate blouse as liked, while it is
adapted to all the light weight ma
terials of indoor wear. In the illus
tration It is mado of crepe de Chine
piped with velvet, with the fancy col
lar of taffeta embroidered, while the
gulmpe isof aslmpie embroidered net.
But while the crepe de Chine Is both
graceful and very fashionable, It is
only one of a great many suitable
things. All tho pretty soft silks and
wools are adapted to the design, and
it can be varied in a number of ways.
The fancy collar and the belt can be
made of the same material or of a
contrasting one as liked, or the belt
can match the waist, while the collar
is made of all over lace or some sim
ilar material. Again, the gulmpe be
neath is adapted to all the nets and
laces and also all the lingerie mate
rials, while still again the over blouse
could be made of such material as
cashmere or veiling, while the blouse
s a very thin silk or chiffon of the
tame color.
The gulmpe Is a simple one with
plain front and backs and with the
full elbow sleeves. The over blouse
Is tucked in a rnovei and becoming
fashion and Includes sleeves that are
graceful and that fall in pretty folds
and lines. There is a shaped belt to
which the over blouse is attached and
the closing Is made invisibly at the
left of the back.
The quantity of material required
for the medium size is three yards
twenty-four, two and one-half yards
twenty-seven or one and three-quarter
yards forty-four inches wide, with
three-quarter yard of taffeta for the
collar and belt and three and one
quarter yards eighteen Inches wide
for the gulmpe.
Big New Sleeve.
A fashion which is making a great
headway is the big, loose sleeve, or
to describe It differently, a big drap
ery about the armhole, which an
swers as a sleeve. It Is a wonderfully
gracefully fashion and seems almost
universally becoming. The idea is
simply a development of the shoulder
drapery which has been In vogue all
Beason. It has now grown volumin
ous and Is pushed farther off the
shoulder.
Blouse or Shirt Waist.
Simple blouses are among the most
fashionable Just now, there being a
very great tendency, toward restric
tion In the use of trimming. This one
Is made In a distinctly novel fashion
and la eminently attractive, yet ia
absolutely free of over elaboration. In
the illustration the material Is hand
kerchief linen and the fronts are
made to lap one over the other, while
both they and the cuffs are finished
with little frills of the lawn, but tht
edges could be simply stitched, or
frllls'ot embroidered edging could be
used, or again the waist could bo
made with plain hemmed fronts, as
shown In the small view. Madras,
linen and all the washable walstlnga
and also taffeta, messallne and other
light-weight silks are appropriate as
well, as the Scotch and the French
flannels that are so desirable for the
first cool weather and for traveling
at all seasons of the year. The turn
over collar, either made of the ma
terial or a separate one of linen, can
be worn with the waist or It can be
finished with a neck-band and worn
with a regulation stock.
The waist is made with the fronta
and the back. The back Is quite
plain, but the front Is tucked at the
shoulders. When lapped as illustrat
ed thoy are slashed on a diagonal
line and the-edges are finished as
liked, but if a plain waist is desired
they are simply .hemmed. The mod
erately full sleeves can be made In
either elbow or full length and the
elbow sleeves can be finished either
with tho pointed cuffs or with bands
The quantity of material required
for the medium size Is three and tbree-
quarter yards twentv-one. thre tM
one-half yards twenty-seven or two
yaras forty-four inches wide with
two and three-quarter yards of ruf
fling. Curls Have Disappeared.
Curls have quite disappeared from
the Parisienne's coiffure.
Ruffs and Boas in Favor.
To the many women to whom tho
are becoming it will be welrnma intel
ligence that ruff a and boas -are going
io do worn, for the most part they
will be wide and flat rather than
fluffy and billowy.
Gray Kid lioos.
Gray glace kid and smoke trrav
suede with patent lpather tips are
among tho novelties Introduced bj
the shoemaker.