uv
]
W. N. U Service
FILASH
The Lead Dog
ee Bye
GEORGE
MARSH
Copyright by
The Penn
Publishing Co.
SYNOPSIS
Up the wild waters of the un-
known Yellow-Leg, on a winter's
hunt, journey Brock McCain and
Gaspard Lecroix, his French-Cree
comrade, with Flash, Brock’s
puppy and their dog team, Brock's
father had warned him of the
danger of his trip.
CHAPTERIII
Ts
On the Yellow-Leg Trail
Through the early afternoon the
deeply loaded canoe followed the flat
coast. From the stern Gaspard, the
better canoeman, driving his narrow
blade with the straight-armed lunge
of the Cree, watched with frowning
eyes the increasing blackness of the
northe.n horizon.
The sun was hanging over the
muskeg behind the spruce beyond the
marshes when Gaspard glanced into
the north and shook his head.
“We better find camp ground be-
fore de tide leave us,” he warned.
“We run up some creek.”
“You're right,” Brock replied. “We
can’t run the chance of getting the
flour wet.”
| For n hour the paddles of tire
canoemen churned the gray bay wa-
ter as they reconnoitered the flats
ahead for a hospitable creek mouth
into which they could run for shelter
from the blow which threatened them
at the turn of the tide.
As the .nuskeg smothered the sun,
Gaspard stood in the stern, searching
the beaches to the north. Somewhere
ahead a friendly little river must
‘cross the marshes to the sea, or a
hospitable sa~d-spii thrust out to meet
the tide.
' “Looks as if we had a night in the
boat ahead of us,” said Brock, as the
stern-man sat down and silently tool
up his paddling again,
“If she blow hard when de tide
come in, de boat will fill,” was the
gloomy comment of the other.
On they traveled, searching for a
way In to a dry camp ground on the
marshes, bait in vain, Then, as the
tide turned, the wind rose, and the
bronzed faces of the canoemen set
grim with the knowledge that the
filling of their boat on the flats meant
the abandonment of their winter on
the Yellow-Leg. For without flour
they dared not enter the unknown
country.
Kneeling in the bow, teeth clamped,
the stubborness of his Scotch ances-
try battling all thought of failure,
Brock drove his paddle with all the
splendid power of his muscular arms
and back. From the stern the sinewy
Gaspard—taking them on the quarter
—eased the nose of the able boat
through the short seas. But loaded as
they were, the stern-man realized that
the rising wind would soon kick up a
sea in which the heavily loaded canoe
could not live. It was a matter of
minutes. His decision was quickly
made.
“Look out!” he cried, “we turn in-
shore!” And burying his paddle, with
the prompt aid of Brock he swung the
bow.
Blindly they drove the boat in
through the thickening dusk. As they
shot into the white shoals they
dropped paddles, seized their setting
poles and pushed desperately on
through the low-breaking flood tide.
Suddenly the canoe stopped with a
jolt, throwing the polers forward to
their knees. A following wave lift-
ed and swung the stern inshore. The
next would wash over the boat,
grounded broadside on, filling her.
The flour!
Leaping into the water, desperate
with the fear of the loss of the pre-
clous car: +, with a great heave Brock
eased the bow off the hummock be-
neath it, ~nd with Gaspard pushing
at the stern, headed the lightened boat
in over the flats where she grounded
beyond the break of the waves.
“They're dry as a bone!” shouted
Brock, reaching under the heavy can-
vas to the flour bags. “Whew! That
was a close call!”
“Good ting de beach is flat here,”
cried Gaspard. “I tho't she fill for
sure.”
“The tide’s not half full yet, is it?”
“No, we got to float de cano’ in,
as de tide rises. You look out for de
boat and I go back to high ground
and build a fire.”
So, with the stern lashed to a pole
to keep the boat from swinging, Brock
curled up in the canoe to wait for the
tide to float her, while Gaspard went
inland with kettle and frying pan,
for the hours of toil since noon had
left them desperately hungry.
It was not long before Brock saw
a light flicker, back on the marsh.
His empty stomach clamored for the
tea and fried goose that Gaspard was
cooking. Then for a space, his tired
body conquered him and he dozed,
to be wakened by the swinging of the
canoe, atloat, again, in the tide.
Tumblin; out in his water-tight seal-
skin boots Brock guided the craft
through the shallows uatil she again
grounded, and, lashing the boat to a
setting pole, ne started for the fire
where ho tea awaited him, As he
crossed the marsh to the alder thicket
which served as a partial windbreak
for the fire. a chorus of yelps chal-
lenged his approach.
“Say, I'm half starved, cook!” cried
ithe hungry youth as he fought off the
caresses of the welcoming dogs. “How
about a little bite?”
Gaspard smiled as he turned the
sputtering goose in the pan with his
skinning knife.” “You lucky you not
half drown. You stake de boat when
you leave her?”
“You bet. But she’s far in now
where there's no wash, I'll go back
when I've filled this hollow, and bring
her in as the tide rises.”
So dogs and men ate their supper
by the little fire of driftwood while
the wind rocked the alders above
them. After midnight, when the tide
had turned, they brought their tent
and blankets in from the canoe and
rolled up for needed rest after the
hard day.
By daylight, a kettle of goose was
already bubbling over the fire, for the
wind had cleared the weather and a
long paddle up the coast lay before
them, Again, with the dogs following
the shore, the canoe headed up the
coast,
“Tonight we camp at de Big Owl
—tomorrow de Yellow-Leg,” said Gas-
pard, settling into a vicious stroke.
“Right! Tomorrow the Yellow-Leg!”
And the paddles churced the gray bay
water as the boat sped up the low
coast.
Late in the afternoon, the lean face
of Gaspard widened in a grin as he
searched the coast to the north.
“Dere she is, de Big Owl,” he an-
nounced with satisfaction, “We mak’
good tam today, eh, Brock?”
The following noon the voyagers
reached the mouth of the Yellow-Leg,
which, like all west coast rivers, de-
bouches into the bay through a delta.
“The Yellow-Leg, at last!” cried
Brock, standing in the canoe, hands
shielding eyes.
“Big river!” replied Gaspard,
got t'ree mouth.”
“By golly, there’s that schooner
again!” Brock pointed into the north.
Gaspard’s black eyes studied the
“she
dark object on the water, far up the |
coast, “W’at she hang off dis riviere
for?’ he muttered.
“I'd sure like to run on up the
coast and have a look at them,” said
Brock.
“No, we got big job ahead before
de freeze-up, Brock.” Then with a
sweep of his paddle, Gaspard swung
the bow inshore, “Here we go for de
big hunt on de Yellow-Leg.”
Day by day through the following
week the canoe bound for the un-
mapped headwaters of the Yellow-Leg
bucked the strong current. Often they
were compelled to get out the track-
ing line, and, walking the shore, tow
the boat up through water too strong |
for poles to push her. And nowhere
on the shores of the wild river did
they meet with signs of a portage or
old camp ground.
As he watched the wilderness pan-
orama unfold before him, the realiza-
tion that it was free country—un-
trapped, theirs, by the law of the
north—thrilled Brock to the marrow.
Then one day the river forked.
“Which way?” asked Brock.
“We tak’ sout’ branch,” replied the
stern-man. “Once, to de nord of
Starving Riviere divide, my fader saw |
It might be headwater of |
beeg lak’.
dis branch.”
“He was headed for that lake coun-
try when he left your camp last win-
ter, wasn't he?”
Gaspard nodded. “He went to look
ovair de country for game sign.”
“He couldn’t have starved, Gaspard.
He was too good a hunter; he must
have met with an accident.”
“No, he had plenty grub w’en he
left an’ he was best hunter een dis
countree.” Gaspard’s voice roughened
to huskiness as he spoke of the father
he had loved. “Somet’'ing happen—
he nevaire starve so long as he can |
travel.”
“Queer thing not a dog ever worked
his way back—wolves, I suppose.”
“Not a dog!”
For a space they sat in silance while |
the canoe drifted, the dark face of
Gaspard Lecroix bitter with the mem-
ory of his lost father.
(TO BE CONTINUED.)
Code Employed for
Telegrams in China
The transmission and receipt of tele-
grams in China is not so easy as in
western countries, because the Chinese
language lacks an alphabet and ex-
presses itself by characters and signs
that represent words. In consequence,
for purposes of telegraphing, an exact
list has been made of signs in quan-
tity sufficient for ordinary correspond-
ence, and to each of the signs a differ.
ent number is given which is transmit-
ted by the Morse telegraphic system.
The code consists of 9,800 ciphers, the
whole forming a pamphlet of 49 pages,
each one of which contains ten series
of 20 characters with its correspond: |
ing number. On receipt of a telegram
the operator looks up in his book the
characters represented by the numbers |
and |
transmitted by the apparatus
transcribes them into legible Chinese,
—Washington Sunday Star.
The Better Part
“We cannot choose good friends,”
said Hi Ho, the sage of Chinatown,
‘but must hope to live so worthily
that good friends may choose us.”—
Washington Star.
Lay up treasures in heaven. No one
on earth will try to rob you of them
The
DAIRY.
FAVOR SOY BEANS
FOR DAIRY COW
Protein Supplement.
Soy beans provide an excellent pro-
tein supplement for use in the grain
ration for dairy cattle. Numerous ex-
periments conducted by some of the
leading experiment stations have
proved ground soy beans to be equal
to linseed oilmeal as a protein sup-
plement in the dairy ration. Usually
high protein feeds such as linseed oil-
meal, cottonseed meal and corn gluten
feed are high in price and if dairy-
men would grow more soy beans it
would make them more independent
of these high-priced protein feeds and
insure a greater dairy income.
In feeding trials conducted at the
Purdue university agricultural exper-
iment station in 1923 comparing
ground soy beans with linseed oil-
meal, soy beans proved to be equal to
linseed oilmeal as a protein supple-
ment for dairy cattle when fed in
the grain ration of corn and oats.
Experiments conducted at the Pur-
due and South Dakota stations com-
paring soy bean hay with alfalfa hay,
soy bean hay was found to be prac-
tically equal to alfalfa hay when fed
| to dairy cattle.
Trials conducted at the Jowa sta-
tion in 1922 in comparing ground soy
| beans with linseed oilmeal, as a pro-
tein supplement for the dairy ration,
the ground soy beans proved to be
worth $60 per ton when old process
linseed oilmeal was selling for $45
per ton, In other words, the ground
soy beans fed as a protein supple-
| ment to the basal grain ration of
asrn and oats were worth one-third
more than the linseed oilmeal.
As a roughage for general herd
feeding, good quality soy bean hay
has proved to be just as good as al-
falfa hay in the Purdue dairy herd
the last winter. In fact we think so
much of the bean hay that this year
we will have 75 tons for winter feed-
ing.—J. H. Hilton, Purdue university.
Figures Tell Story of
Dairy Herd Improvement
Figures from more than 100,000 indi-
vidual yearly records from cows on
test in dairy herd improvement asso-
ciations in the United States indicate
that, on the average, cows producing
100 pounds of butterfat a year returned
but $14 over the cost of feed.
Cows that produced 200 pounds of
butterfat returned $54 above feed
costs; those producing 300 pounds re-
turned $96; the 400-pound producers
returned $138; and the cows of 500
| pounds butterfat production returned
$178 above feed costs. Thus the man
milking a 500-pound producer would
have more net return than if he
milked a dozen cows producing only
{ 100 pounds of butterfat. This would
| take no account of the added labor of |
! milking and caring for the larger herd
or of the much greater expense of pro-
viding stable room for a herd instead
| of a single animal.
The production figures used in this
calculation were obtained by the United
| States Department of Agriculture from
the cow-testing associations of the
country and the returns from butter-
fat are based on farm prices reported
| from all parts of the country.
HHH HHH HHH HI RHHS
| Dairy Hints
TH HHH HHH HH HHH
Milk, especially when warm, absorbs
odors rapidly.
* * -
It will pay to grind oats at 20 cents
| per 100 pounds when it is fed to dairy |
| cows.
| . . #
taste of market milk
manure and
The “cowey”
is due to mixture of cow
absorbed impurities.
LJ * -
place will be a comfort bossie will
readily appreciate,
* - *
Free access to water or watering
cows at least twice daily will increase
the profits from winter dairying.
- * *
Comfortably warm, well lighted, well
ventilated stables insure health and
good werk on the part of the cows.
* » *
It is always cheaper to sell a hard
milking cow to the butcher and buy
another cow than it is to try to cure
the case.
- . -.
Don’t let the cows shiver. Cold
cows don't turn in much cold cash.
They cannot fight cold and make milk
with the same feed.
» LI
less
mul-
It seems that lice prefer the
thrifty calves and on these they
tiply and feed until the calf stops
growing, loses weight and has very
resistance left.
- . .
It should be clear that after giving
a cow the first half of a full ration
necessary to keep her alive, and after
giving her barn room, running the risk
of her dying, and doing chores for her
| the year around, it is the poorest pos-
sible economy not to give her the sec-
| ond half of a full ration, which she!
will use in wroducing milk.
|
;
little
7
|
Equal to Linseed Oilmeal as | costume, often worn over other cloth-
Warm water offered in a sheltered |
| the foreshank, which will be used to
: make the forcemeat stuffing,
| the
|
THE PATTON COURIER
BOY’ 5 PLAYSUIT
MADE PRACTICAL
Not Necessary to Put Young-
ster in Heavy Overalls.
(Prepared by the United States Department
of Agriculture.)
It used to be thought necessary to
ress a little boy for play in thick
heav denim overalls of blue or
tid reaching to his ankles. This
ing, was unsightly and uncomfortable,
especially in warm weather, The over-
alls were hot, impeding freedom at the
knees and ankles, and often at the
shoulders because the straps pulled
heavily. Very seldom were they real-
ly clean after the first newness was
lost by playing in the dirt. One of
the poorest features of the overall was
the fact that all the valuable rays of
sunlight were effectually kept from
reaching the small boy’s skin, where
they can do so much good when un-
impeded,
The small boy can have playsuits or
rompers quite as attractive and prac-
tical as those his sister wears. They
may be made of lightweight, easily
laundered cotton materials, like broad-
cloth, sateen, rep or kindergarten
cloth, which will stand frequent wash-
ing, for, of course, they will be sub-
Jected to hard wear. Darker colors
like blue, brown, and green, will usual-
ly be accepted more cheerfully by the
boy than by his sister, and will not
Practical Playsuit for Boy.
inattention to mere dirt
lighter shades.
collars or
reveal his
quite so plainly as
They may be relieved by
trimmings of brighter hue.
A bay's rompers should, above all
thing, be comfortable to wear, not in-
terfering with normal active play in
any way. They dhohld | be made short
and loose in the legs so they do not
straight |
Short sleeves are liked, |
In cold weather a sweater may supple- |
ment the romper without detracting |
catch at the knees, with
trouser legs.
from its masculinity,
In the romper or playsuit illustrat-
ed, a small straight collar and front
faeing of tan was used to relieve the ADVERTISING EGGS
severity of dark brown sateen,
or make extra work for the laundress.
Cuffs are also of tan. The straight
It is |
not large enough to bother the wearer
BRINGS PROFITS
There is a market waiting for the
front opening with three or four flat | eggs that the progressive poultryman
buttons makes it easy for the little | advertises.
boy to dress himself.
Like his older |
So says W. A. Sumner of the agri-
brother’s garments, the small boy’s | cultural journalism department at the
clothes should have the left
lapped over the right,
side Wisconsin
just opposite | Many
Agriculture,
finding large
College of
poultrymen are
from the way a girl's or woman's gar- | profits in a “direct to the consumer”
ments close.
Kimono sleeves with a shoulder
seam provide ample width through
the chest. There is a drop seat, and
the always necessary pocket is
trimmed with the tan material to
match the collar and cuffs.
CHINESE DINNER
VERY PALATABLE
Vegetables and Seasonings
Make It Like Real Thing.
(Prepared by the United States Department
of Agriculture.)
Why not invite your friends or fam-
ily to try a Chinese supper some
evening? Even if you cannot get wa-
ter nuts, bamboo shoots, bean sprouts
and some of the other ingredients the
Chinese use, you can get vegetables
and other seasonings almost any-
where that will enable you to serve
a palatable “chop suey” very similar
to the real thing. It will be almost
perfect in flavor if you can get soy |
sauce; if not, worcestershire sauce |
will do. Soy sauce contains a good |
deal of salt, so the amount of salt
needed in your chop suey will
pend on which kind you use. The
recipe is furnished by the bureau of
home economics, Serve the
|
| tention in
| it is paid for by
| business and are building up a flour-
ishing business through small inex-
pensive classified advertisements in
city and town newspapers.
Jefore beginning, however, Sumner
emphasizes that the future advertiser
must be sure that he has something
worth advertising and that he ean
give prompt replies to those who an-
swer. To get top prices for his eggs
and bring repeat orders, the poultry-
man must have strictly fresh eggs that
he can guarantee. But, it pays to sell
them, for city customers are willing to
| pay from five to ten cents a dozen
above the retail strictly
fresh eggs.
Often a single insertion of an ad-
vertisement will bring enough in-
quiries to build up a steady trade for
months to come, but the sules copy
must be attractive enough to draw at-
competition with all the
other advertisements in the column.
In writing the advertisements, Sum-
prices for
ner gives this hint: “Make the
copy detailed enough to furnish all
| the Decessary information, including
| prices.” The copy must be brief, for
the words, but no
| important facts should be left out.
|
de- |
chop |
suey with hot flaky rice, and for des- |
have some preserved ginger, if
wish to keep the Chinese note
The Orientals do not
butter because they
sert
you
in your meal.
use bread and
A trade mark also helps when sell-
ing to out-of-town customers, if it is
attractive and easily remembered.
When it is used on neat cartons,
crates, or packages containing clean,
fresh eggs, it helps bring more orders
and makes it easy for customers to
tell their friends about the poultry-
| man’s products.
have the rice, but you may serve it if!
your family prefers.
1 fowl, weighing 3 2 cups sliced Bra-
to 4 pounds.
2 cups shredded rusalem arti-
onions, chokes,
2 cups shredded 4 tbs. soy sauce,
celery, 2 tbs. fat.
1 green pepper, 1% tsp. salt, de-
shredded. pending upon
2 cups chicken amount of salt
broth, in sauce.
1 tsp. cornstarch,
1 tbs. cold water.
Put the fowl on a rack in a kettle,
half fill with boiling water, cover
tightly and simnmer until the meat is
nearly tender. Let cool in the broth, |
remove the meat from the bones, dis-
card the skin, and cut the meat into
small pieces. Cook the green pepper
and onion in the fat in a heavy skillet
for three or four minutes, turning
them frequently. Add the celery,
chicken meat, salt and broth,
and simmer from five to eight min-
utes, depending upon the tenderness
of the chicken. Mix the cornstarch
and cold water until smooth and stir
into the mixture. Then add the nuts
or artichokes. Add the soy sauce in
zil nuts or Je-|
cover, |
sufficient quantity to give the desired |
flavor, and more salt if necessary.
ROAST STUFFED BREAST OF LAMB TASTEFUL |
Breast of Lamb With Stuffed Onions.
(Prepared by the United States Department
of Agriculture.)
To enjoy roast lamb, it is not nec-
essary always to buy a leg or even
a shoulder. Did you ever try roast
breast of lamb, stuffed with force-
meat? Specialists in the bureau of
home economics of the United States
Department of Agriculture give the
following directions for preparing so
that all the flavor of roast lamb |
is retained and the fibers of the meat
are tender and palatable, The breast
is one of the least expensive parts of
the lamb:
Select a breast of lamb, including
Have
butcher crack the bones of the
breast so that it can be carved be-
tween the ribs. Wipe the meat with
a damp cloth, remove the foreshank,
and trim off the meat and gring it.
Make a pocket in the breast by cut-
ting through the flesh close to the
ribs. Sprinkle the inside of the pock-
et with salt and pepper, pile in light-
ly the hot forcemeat, made according
to the directions below, and sew the
edges together Rub the outside with
salt, pepper and flour. Lay the
stuffed breast, ribs down, on a rack
in an open roasting pan. Do not add
water. Place the aoast in a hot oven
(480 degrees Fahrenheit) and sear
for thirty minutes. If there is not
sufficient fat to keep the meat from
drying out, baste with melted fat, or
lay a strip or two of bacon on top.
After searing, reduce the oven tem-
perature rapidly to 300 degrees
, Fahrenheit and continue the cooking
in the open pan until the meat 1s
The total time required will
be one and one-half to one
and three-fourths hours.
more stuffing than the
hold, bake it in a separate
use it as stuffing for
with the meat. Serve with brown
gravy made from the drippings.
For the baked onions, choose a
large, mild-flavored variety. Cut the
onions in
in lightly
half -done.
arrange on a
the centers
outer layers,
and add to
tender.
probably
breast will
dish, or
water until about
the onions out and
baking dish. Remove
without disturbing the
hop the onion centers
the forcemeat stuffing.
Fill the onion shells with this mix-
ture, cover, and bake in a moderate
oven for about one-half hour, or un-
til the oniong are tender.
salted
Lift
If there is | than letting them heat it with
| will
July
appeal to either people or laying hens.
serious
Fresh Warm Water Is
Essential for Layers
Ice water may taste good at a hot
picnic but in winter it does not
If either were forced to consume ice
water in winter they would drink no
more than absolutely necessary. In
the case of poultry this would mean
falling off in egg production.
It might mean serious injury to the
health of the fowls.
If water were an expensive part
of the ration all would probably see
that the fowls always had plenty of
it. They would also give it to them
in the most effective manner. But be- |
cause water is a gift of nature, we are
apt to overlook its importance.
The supply from a group of
laying hens can be practically cut off
in from two to three days by inter-
fering with the water supply or by
furnishing it in frozen buckets, ete.
With the winter months ahead it will
pay to see that the hens get plenty of
water and for best
not be too chilly. If fresh
given at least twice a day the hens
consume more than where it is
not offered fresh. For this reason do
not favor large containers; they are
water is
| apt to be neglected.
Poultry Hints
| OH OOOO
If a concrete poultry yard is used,
sweep or scrub it each day.
* * *
Frozen toes and feet are a bad
| thing for fowls, and if noticed need
| attention.
* - *
|
|
|
irlings in the
If pullets replace y
| fiock each year diseases such as T. B.
onions to serve |
+ . | other than yellow,
half crosswise and simmer |
Forcemeat is a chef’s name for a |
well-seasoned mixture of chopped
meat, bread crumbs and vegetables,
used for stuffings of various
The following combination is
with lamb.
sprig
cut fine,
tsp.
seed,
tsp. savory
seasoning,
1 tsp. salt.
1% tsp. pepper.
Ground lean meat 1
from the fore-
shank. 1%
2 cups fine dry
bread crumbs, Yi
2 tbs. butter,
14 cup chopped cel-
ery.
1 tbs,
onion,
Melt the butter in a skillet, add
the celery and onion, and cook for
two or three minaites. Add the grounc
meat, and stir until the juice evap
orates and the meat browns slightly.
Then add the bread crumbs and sea-
sonings and stir until well mixed.
celery
chopped
kinds. |
good
. |
parsley |
| ditions it behooves every
will be reduced considerably.
- * *
Heating drinking water for the hens
with coal or wood is much cheaper
food.
ol
Poultry culture, like any other busi-
ness, must be regulated according to |
demand. It is a proved fact that, for
table use, the dark-legged breeds, or
with legs of a color
are the best.
x ® x
at least those
The nesting boxes should be in the
darkest part of the hen house, and
should all face away from the door.
* * ®
Sprinkle a little carbolic acid in the
hens’ dust bath occasionally. After
each rain stir the dust and make it
fine again.
* - *
Sweet milk and sour milk are about
equally valuable as chick feed, but
one of them should be fed exclusively.
If the milk diet is changed bowel
trouble often results.
* * *
Ventilation of poultry houses is es-
sential. One hundred hens give
three and one-half to four gallons of
water every 24 hours.
LJ » *
Large supplies of eggs are keeping
the prices down, and under these con-
flock owner
to get rid of his low producers.
* LJ *
Even though the culls must be sold
at low prices, they should be mar-
keted immediately, for they will lose
more money for their owners for every
day they are kept in the flock.
results it should ,
off |
|
|
{
|
|
|
|
| Milk
=
Eg
Children Cry
for It
Castoria is a comfort when Baby 1s
fretful. No sooner taken than the little
one is at ease. If restless, a few drops
When your
soon bring contentment. No harm done,
for Castoria is a baby remedy, meant
for babies. Perfectly safe to give the
youngest infant; you have the doctors’
word for that! It is a vegetable pro
duct and you could use it every day.
But it’s in an emergency that Castoria
means most, Some night when consti-
pation must be relieved—or coiic pains
—or other suffering. Never be without
it; some mothers keep an extra bottle,
unopened, to make sure there will al«
ways be Castoria in the house. It is
effective for older children, too; read
the book that comes with it.
CASTORIA
Color Films for All
A new cinematograph invention en-
ables motion pictures in natural col-
ors to be taken with an amateur's
machine, by placing a filter on the
lens of the camera for use with a spe-
cial film. This filter is a transpar-
ent gelatin disk, divided into three
sections representing red, green and
blue-violet. As the light passes
through the disk it becomes separated
into is appropriate color group.
Practical Proposition
Suitor—When I am away from
Aileen I plumb the uttermost depths
of despair.
Her Father—Huh! Get a more
practical and profitable job of plumb-
ing and I'll let you have her.—Boston
Transcript.
Value of Cool Mind
If a man keeps cool, he commands
himself and others.—Chicago News.
4
BUTT
ow; » A hh
When Food
Sours
Lots of folks who think they have
“indigestion” have only an acid condi-
tion which could be corrected in five
or ten minutes. An effective anti-acid
like Phillips Milk of Magnesia soon
restores digestion to normal,
Phillips does away with all that
sourness and gas right after meals. It
prevents the distress so apt to occur
two hours after eating, What a pleas-
ant preparation to take! And how
good it is for the system! Unlike a
burning dose of soda—which is but
temporary relief at best—Phillips
of Magnesia neutralizes many
times its volume in acid.
Next time a hearty meal, or too rich
a diet has brought on the least dis
comfort, try—
PHILLIPS
Milk
of Magnesia
THICK, SWOLLEN GLANDS
which make a horse wheeze,
roar, have thick wind or
choke-down can be reduced
with Absorbine. Also other
bunches or swellings, No
blister, nohair gone, and horse
keptat work, Itiseconomical,
Atdruggists, or$2.50 postpaid.
Horse book 3-S free,
A thankful user says: “Completely removed
flesh growth on gland about 7 inches diameter.
Sincerely thank you for good advice and
Absorkine.”
ABSORBINE
HOXSIE’S GROUP REMEDY
1E LIFE-SAV OF CHILDREN
No opium, no nausea. e cents at drug ists, or
KELLS C0, NEWRBURGH, N. X,
a... RE
HERE, YOUNG MAN fon
You CANT DRAW ON
THE SIDE OF HIS Z
HONESTLY FELI
HARDLY FACE A C
THOSE PEOPLE A(
MFTER THE WAY
TONGHT /
TY!
(Copyright, W. N. U.]
———————————
He(mic
SL )
¥
[1.3
Eid
©F ARUBBER
GIRDLE WILL RE-
DUCE THE WAIST,
WHAT SHOULD
THIS MAN WEAR
ANSWER:
RUBBER BOOT:
———
EXCUSE, PLEASE =
NS THE HOT
WEATHER. =
By PER
Copyright, by the