' MIDWINTER MILLINERY. Popularity of the White Hat Increases— Decorative l'lns. The prophecy of n white winter has proved veracious. Hats of such fluffy, fllmy whiteness that they suggest the sunny days of midsummer are con stantly seen disporting themselves at theatre, concert and even church. They K may he of felt or velvet or tulle, or all three, with equal propriety, and are adorned with feathers, lace, fur or flowers. White velvet flowers are par ticularly iu demand, and are mingled with foliage of so faint a green as Just to escape being white. Branches of white holly, with the merest touch of —green, aud with white berries, are among the novelties in this direction. A particularly beautiful hat seen re cently was made of imitation Irish crochet lace. The crown was square. The brim was flat in front, lifted at the left side and allowed to droop In the back. A multitude of tiny folds of chiffon faced the front. Around the crown was a garland of large roses, in palest shell pink and cream white, their surfaces glitteriug with simu lated dewdrops. Dusty miller leaves .were mingled with the roses. Two roses and a cluster of the leaves were arranged under the brim at the left side. Fur appears in combination this year with velvet, tulle, chiffou, lace and flowers, and is less often seen alone than in previous winters. A large tuque, particularly dainty, bus a wide crown of Canada mink fur and a brim draped with folds of creamy white chiffon under draped veiling of applique lace flouncing. A garluud of pink crushed roses encircles the crown, and a long cluster of pink crushed roses lifts the brim at the left of the back. The most popular flower lints are the toques covered with violets. A new model Is i:( pule English double violets, and has a lacing of pale violet chiffon. A natty black toque has Its broad, flat crown covered with black silk embroidered lace over a draping ,of black tulle. The brim up gently all around aud is smothered under a multitude of closely set, double tulle ruffles, each of which Is edged with a row of tiny gold spangles. A bow of black velvet clasps the brim at the back. Many are the designs in milliners' Jewelry. In addition to the ornaments for finishing the ends of feathers, to be had both for one and two feathers, (. there are all sorts of devices for fiu isliing the great variety of velvet bows which are so much used. The palm shaped arrangements of black bows are mounted in curved bars made for the purpose. Fius are in dull silver and gilt. Those set with turquoise are amoug the prettiest. Jet pins continue in vogue. Brooches iu filigree, gold and white pearls are among the nov elties. These are generally set in a flat rosette of lace aguinst the upturned side of a brim. Buckles are for the time less used than other ornaments.. Among the new shaiies lu hats is one between the toque and capote. It lias a coronet brim of Marie Stuart form, and the crown Is low and broad. The material with which the crown Is cov ered is laid on in flutes, all of which converge into a point at the back. The Marie Stuart brim dips in front and tapers off In points behind the ears.— New Y'ork Tribune. l'ut Your Gloves 011 Properly* A glove with the seams twisted Is anything but neat, and docs a great deal to mar a woman's appearance. The correct way to put on gloves is as follows: First shake a little soap stone powder into each linger; then place your elbow firmly on the table with the band upright, und the thumb extended toward the palm. Draw the body of the glove over the fingers and after seeing that each seam of the glove is straight with the lines of the finger, coax each linger into the cor responding linger of the glove. Re member that the appearance of the glove ever after, and of its wearing possibilities, also, depend upon tile way you put on the glove for the first time. Be sure that the stitching on the hack of the glove Is straight. Then Insert the thumb and look once more fto see if the seams are all straight; [ if not, pull the glove off, and begin again. The seam at the top of the thumb should be iu line with the mid dle of the thumb nail. Smooth the wrist neatly and then put on the other glove. When both gloves are on and well worked over both fingers and palm, begin to button the left hand by skipping the first one and fastening all the others. Then treat the right hand in a similar manner; finally go back to tlie first button aud the left, then on the right hand. The glove will not fit the hand as It should uutil this first button is fastened. Buttons, not books or fasteners of any kind, are used on the better quality of gloves. Gloves should be worn so that they fit snugly, but must never squeeze the hand.—American Queen. Something About tlie Fashions, Moire silk is being revived for the three-quarter-length coats. These are beautiful for receptions, for all day k affairs, and for the theatre when even- A ing dress Is not to he worn. When 1 is used the pocket flaps, deep cuffs, revers and collar are combinations of yhe silk and lace or are embroidered. Tills is a season when a wouiun who Is skilled in art needlework can add many beautiful trifles to her toilet which, if they are to be had only by buying outright, are within the reach of only the very few, but are the latest touch of elegance. Black and white silk embroideries on chiffon and taffeta are used in many ways for trimming. Black on white is another beautiful combination, while colored embroidery, including spangles and Jewels, is to he used extensively on chiffon. Jet Is used, but not a great deal. The line silk embroideries are in floral designs, hut chenille is employed in scroll fash ion. Embroidery is seen even on but tons. These latter are used a great deal as trimming, and when made of silk, lace or velvet to embroider them is the lutest fancy.—Woman's Home Companion. How to Grow Old Gracefully. Mrs. Elizabeth Cady Stanton has been writing on the subject of how to grow old easily, happily and gracefully. She is now in her eighty-fifth year, and sho says life to her is as sweet as ever. She has no aches or pains, no regrets or forebodings for herself; all her sorrows are for the troubles of others. • "I attribute my vigorous old age in part to advantageous circumstances," she says, "in part to a happy, hopeful temperament, a keen sense of humor, sympathies for all my fellow beings, and a deep interest In all the vital questions ol' the hour. "One must have an earnest purpose in life beyond personal ambition and family aggrandizement. Self-centred characters do not possess the necessary elements of a high development. If one would have a happy old ago the first condition is a sound body; to that end exercise, diet, dress, sanitary con ditions are all important. "Nature does her best nt all periods of woman's life to make each change one of added health and happiness. Those obedient to her laws rejoice in every step from youth to age. "Fifty is the heyday of intellectual life. Then the vital forces used lu reproduction are garnered in the brain, giving new ideas and adding force, clearness and beauty to thought. "There comes to a woman eloquence of expression and she finds a wider field for her sympathies. She has new Interests in the great world which is the future home of her children, in which she Is now to labor to make it fit for them to live lu. "My philosophy is to live in the pres ent. Regrets for the past are vain; the page is turned; there is 110 remedy for what is done. As to the future, anx ieties are equally vain; we do not know what one day will bring forth; what we hope or fear may never occur; the present is all that Is ours." —New York Sun. Eccentric Woman's Hobby. Lady Constance McKeuzie is one of the most aristocratic women in Eng land. She lias won for herself quite a reputation for eccentricity and is adding to it day by day. Her liohhy is handling a pet snake, and everywhere she goes the snake has to go with her. Of course, the snake is a very small one, hut still It is a suake, and as many people have an aversion to reptiles, 110 matter what their size, this fad of Lady Constance's has aroused much comment. I The reptile lodges in the bodice of Lady Constance's dress, and the latter plays with it on occasions ns If It were a piece of Jewelry. She feeds it upon nsli and Insects, and says the reptile is possessed of more intelligence than many of her acquaintances. A Novel Hat. A new and pretty hat for a dressy occasion, whether of straw, horsehair 01- tulle, has the brim edged round with a tiny mcliing of black velvet. Above tills Is a drapery of white tulle studded with flowers, while the rest of the bat. which is quite flat, is entirely of flow ers. Oyster shell shapes are also edged with a garland of flowers on a drapery of uiHe, the fiat crown being entirely of flowers. Wide gauntlet cuffs are seen on many of the new gloves for women, particularly those of heavy pique. Leather embroideries and buckles have made their appearance on some of the new designs by French milliners. The Angora dot, so-called because it is white and fluffy, Is iu evidence on many of the new veilings iu fancy meshes und chiffons. In addition to ermine, caracul, broad tali, astrachan and other skins in white are utilized by fashionable milliners for trimming purposes. Jewel boxes lu the form of minia ture dress suit cases are a novelty. They are to bo bad in different shades of leather and are velvet lined. Parisian designs are using bands of suede richiy embroidered with gold and brown cord for trimming sealskin and other varieties of fur coats. Fur toques are relieved by trimming of flowers, an effective mink model showing facing of yellow and white chrysanthemums. Dahlias and came lias are used on many of the new i'ur hats. Lace gowns embellished with em broidery are among the most favored for evening wear. One benutiful tam bour lace robe is embroidered with stars executed with blue anil white thread, and showing tiny cgutres of gold thread. MRU AID GARDEN. rotntocH MS Foot! For Cuttle. When potatoes are cheap they may be cooked and fed with advantage to cattle, sheep and swine, not because the potatoes contain a large proportion of nutritiotis matter, for they do not, being mostly composed of water, but because when led in eouueetion with corn or oats, ground, the potatoes pro mote digestion and increase tho value' of the grain, the combination giving better results iuau either food alone. To Keep Milk. Caring for milk in the home is dis cussed in a publication of the New Jersey Experiment Station. Among tiie topics treated are "What onuses milk to sour," "How germs get into the milk," "The rapidity of the sour ing of milk," "How cooking affects milk," "Pasteurizing and sterilizing." It will be seen from the list, of sub jects treated that the scope of the bul letin is broad and that it deals with practical questions. It seems that with all the valuable literature which lias recently been furnished upon the sub ject of milk and its production and care, some distinct advance should have been made iu dairying, and we believe that tlie advance lias coine. To keep milk sweet for a long time in tlie absence of ice it should lie rela tively pure to start with, nnd must be pasteurized or sterilized as soon as re ceived, and this beating should be re peated at intervals of six to twelve hours, according to the temperature of the air in which the milk is kept. The warmer (ho air the sooner should the "scalding" of tlie milk be repeated. By the use of a good refrigerator only one heating is usually necessary. Xcoil of Warm Hon-Houses. Practical poultry keepers have long knowu the necessity nnd value of keeping hens In warm houses iu order to get the best results in winter egg production. It has been left for tlie West Virgiria experimental station to determine just how much difference there would be in egg production be tween similar flocks kept in warm and cold houses. Two houses, built exact ly alike, and situated side by side, were selected for the experiment, in each of which were placed twelve pullets. One house had previously been sheathed on tlie inside and covered with paper to make it perfectly tight. Both were lioared with matched sid ing and single roofs. The fowls were fed alike in each case. The morning mash consisted of cornmeal, ground middlings and ground oats, nnd at night whole grain was scattered in the litter. They also had fresh water, grit and bone and granu lated bone. The experiment started November 24 and continued for five mouths. t The following shows the number of eggs laid during each pe- First month, warm house, 87 eggs; cold house, 39 eggs. Second month, warm house, 130 eggs; cold house, 100 eggs. Third month, warm house, 138 eggs; cold house, 103 eggs. Fourth month, warm house, 120 eggs; cold house, 124 eggs. Fiftli month, warm house, 154 eggs; cold house, 114 eggs. Total, warm house, 029 eggs; cold house, 490 oggs. This experiment plainly shows that it is important to build warm houses for hens if you want them to lay a large number of eggs during tlie cold weather when eggs are high In price. Keeping Out the Cold. Where manure is thrown out of small barn windows that have a wood en slide shutter, there is much entrance of cold wind during the winter. Much of this trouble can be avoided by plac ing over such windows a quickly made "hood" such as is shown in tho illus tration. The bottom is open, permlt l ting the manure to fall down onto the pile below. A slied-roof should protect these piles of dressing from the weath er, or a cellar be arranged far below the tie-up. There are hundreds of barns where file manure is now thrown out under the eaves, that could lie raised a foot or so. or a couple of feet of the soil beneath removed, when a good manure cellar would result. The wise farmer knows well that the dressing from the stable is the main spring of the farm operations, and that the leeching in open barnyards takes out at least half of the value. We ueed a crusade ou this subject of careful handling of stable dressing, for the success of tlie farm depends upon saving all the fertilizer possible to apply to the soil. With a manure cellar or a manure shed the dressing would not only lie saved, but tlie win dows could be fitted tightly in the tie ups, keeping the cattle much warmer. —New York Tribune. Suppresaliig Serine Fever. The Board of Agriculture lias circu lated n leaflet appealing for the co-op eration of pig owners in their efforts to eradicate swine fever. After many years of futile but costly action tbe authorities are at last beginning to recognize that all attempts to extir pate tbe troublesome plague that do not include tlie energetic and conscien tious support of owners of pigs must end in failure, hence the present circu lar, the contents of which we cordially commend to the serious attention o£ farmers and all who keep or deal in pigs. There can he no doubt, after these years of apparently fruitless ef forts, that the board have a heavy task in hand in the suppression of this dis ease, but If they receive the nssitanee. iu the shape of timely information of suspected cases and iu the isolation of fresh purchases, that they are perfect ly entitled to expect from owners, the undertaking should be materially sim plified and the prospect of successful achievement correspondingly improved. The authorities lay particular stress on the importance of seclusion or iso latum from contact or communication with affected herds—the disease never having a spontaneous origin and cleanliness about the sties, crates, nets, ropes, etc., used in the convey ance of swine. That the disease might be suppressed if proper care were uni formly taken to avoid or to check In fection is shown by the significant fact that an outbreak in a pedigree herd, though it may have sent specimens to all the leading shows of the year or for a series of years, is rarely heard of. It is sincerely to be hoped that the cir cular referred to will have some effect in inducing owners and traders in gen eral to render the assistance and to ex ercise the care that are reasonably to be expected of them.—London Morn ing Post. A Convenient Kettle Support. There are many farmers in need of something convenient to linng a large kettle on. Many support the kettle on three stones, which is unsatisfactory, THE KETTLE PEOPEBLT SUSPENDED. especially if the heat cracks one stone and the kettle tips over. The accom panying cut is drawn from a photo graph I took recently on a neighbor ing farm. The cut comes very near to explaining itself. The device con sists of three moderately heavy pieces of wood for legs, which are attached together at the top by a heavy holt. Some six or eight inches below the union of the three legs a heavy clevis Is secured to the middle leg. From this clevis two chains extend down ward to proper distance nnd double backward to fasten onto the ears of the kettle, which then hangs suspend ed. The length of the legs will depend on convenience and the size of the ket tle they are to support. Those shown ill the oat are eleven feet In length and wore made from medium-sized well seasoned fence rails. When the der rick Is not In use it can be lowered, folded together and lnid away.—C. P. Reynolds, in New England Homestead, riod of thirty days: Tlie Tainting of Milk. The most unpleasant taste of tainted milk which appears in a good deal that is shipped to market iu the fall and early winter Is due to a large extent to the condition of the pasture fields and the carelessness of the milk ers. Nothing probably prejudices city people more against drinking milk than to taste this disagreeable flavor. Dairymen who are careless in their methods do a great deal to condemn milk as a daily diet. More and more people are coming to the conclusion that milk forms tile best diet provided by nature, but people will not drink it so long as tliey have their sense of cleanliness nnd hoaltbfuluess offended by this disagreeable odor which comes from careless milking and feeding. If the trouble could not be remedied there would be some excuse for its existence. But it can, and very easily at that. Most of the odor and tainted flavor comes from weeds allowed to grow up in the pasture field. These weeds are ignored by tlie cows when tlio pasture is good, but when fall comes, and there is little else to eat in the fields, they will eat weeds. Now these tveeds ab solutely produce no good at all. They do not nourish the cows uor make milk. They simply taint the milk, cream and butter, and spoil its ebauees of sale. TBereforo, the dairyman who permits the weeds to grow iu the pas ture fields in tlie autumn is practically injuring his own interests at both ends. The weeds which are systemat ically rooted out and cut down every summer and fall cannot long persist iu growing, and the combat will be come easier and easier every year. But one season's crop that is allowed to produce seeds will counteract the good work of several years on the part of the dairyman. The matter of cleanliness in milk ing is one that should not neeo empha sizing, nnd yet the dirty, filthy methods followed on so many farms is sufficient evidence that careless methods are still followed. The milk that has a cowy flavor is tainted by the dirt and filth that drops iu the milk pail. Care less milkers are responsible for It, and they should receive their lessou In cleanliness by those who bundle the milk. If we would but remember that all such tainted milk hurts the whole business, and in most cases ruins the dairyman who practices the methods, there might be less poor milk shipped to market, and less poor butter made on the farm or creamery.—o. S. Wal thers, iu American Cultivator. JkNoUSEHoLD The Froper Care of Waxed Floors. Waxed floors should be dusted with a soft cloth or dust-mop. To remove dirt spots from sucli floors wipe with a cloth which has been dampened with turpentine. This will remove the wax, and it will then he necessary to go over the spots with a elotli slightly moistened with wax.—Ladies' Heme Journal. In Selecting Cushions. If more care were taken In the selec tion of cushion tops more artistic ef fects on benches or seats would be tbe result. Tlie usual arruy is entirely too conglomerate. Not too niuny to match to make monotonous, but a settled color scheme of some kind. For in stance, to keep to greens, soft yellows and russet browns, is a good combina tion or reds, old blues and a touch of green is another. Caro of a Husband's Coat. "Let a coat get soaking wet," said a tailor, "aud it will dry more or less out of shape unless proper care Is taken in hangiug It up. To prevent this, follow these simple directions: "Put the wet coat ou au ordinary hanger, and suspend where there will he room all around, so that the coat will hang clear of everything. Then button the coat up and get it Into its proper shape and hang; then stuff it out in form with newspapers. The newspaper Is opened out, and pages or double pages are crumbled up loosely into great open, spongy masses, and with these the buttoued up coat is geutly stuffed out into tbe form in which It would bo ou tbe body. Then give it, if ueeessary a final smoothing to get It true uud right everywhere, aud leave it to dry. "When it is dry you will find the coat in its proper original shape, free from drawings or wrinklings, aud looking all right, and you are sure not to regret the little extra labor bestowed iu keeping it so." Care of Hot Water liac. Do not put water into the bag that is hotter than you can hold your fiuger iu; fill the bag ouly about one-half full or a little more, then lay it in your lap before putting iu the stopper aud care fully press out tlie steam. This makes the bag softer, as it is relieved of tbo pressure the steam makes If left iu. Wbeu uot using the bag, drain out tbe water, let it haug bottom up for awhile, then take it down, with the mouth blow a little air luto it, just enough to keep the inside from coming together, tlieu put the stopper in tight and hang it top up. The air keeps the inside from sticking together, as it will often do if there is no air in it,' in which ease tho bag is quite sure to be ruined in pulling it apart. If you have a bag that is stuck together, put Into it some hot water with a few drops of ammonia, let it remain a few minutes, then with a thin, dull-edged piece of wood try to separate tbe in side, very carefully. Never fold a rubber bag after It has been once used. A flannel bag for covering tbe rubber bag is very useful.—Good Housekeep ing. \HeiissHe!.pF Rhubarb Jelly—Skin and out one pound of rhubarb in small pieces, put into a saucepan with one cup of sugar anil cook slowly until soft but uot broken. Soak two tnblespoonfuls of granulated gelatine iu one-lialf cupful of cold water until soft, then straiu into tlie hot rhubarb with two table spoonfuls of lemon juice. Pluce in a mold and thoroughly chill; servo with whipped cream. Carrot Pudding—Mix thoroughly one lialf pound of flour, one-half pound of currants, one-half pound of seeded rais ins, one-lialf pound of potatoes, one lialf pound of carrots grated, one-half pound of suet chopped flue, one tea spoonful of cloves, oue teaspoonful of cinnamon, one teaspoonful of soda dis solved iu a little cold water. Then add one-half cupful of sugar, one tea spoonful of salt and one beaten egg. Pour Into a greased mold. Boil for two hours or steam for three hours. Serve with hard sauce. Mock Maecaroou Pudding—Slice five halves of peaches. Place iu serving dish aud sprinkle over tliem four heap ing tnblespoonfuls finely grated bread crumbs. Separate two eggs; beat the yolks carefully with four tablespoons sugar; then add one pint of milk and cook until it thickens slightly. Remove from tbe fire, add ten drops of bitter almond extract, and pour over the peaches. Beat whites of eggs to a stiff froth; drop by teaspoonsful over a lit tle saucepan of boiling water; let stand a moment, tlieu lift with a skimmer, drain carefully and slip on top of cus tard. Dust carefully with two table spoonfuls finely grated bread crumbs. Serve cold. Very nice. DROWNED IN COLDEN SAND. - <• An Experience Thnt I>or Not Full to tbA Eot of Many. C. P. de Jersey-Grut and L. Simpson# both of Sydney, Australia# are travel ing on pleasure through the Unfted States. Mr. Simpson has had an expe rience that does not often fall to the lot of nmn—of being nearly drowflcd In gold. And it happened in this vise, he said to a writer for the Denver Re publican: "I was in New Zealand about a year ago and was down in the southern part of the place. There is a river there named the Zaldas, and a very peculiar river it is in a good many ways. It is remarkable for the strength and swiftness of its current in the mountains, and it goes under ground for n space of about a mile in its middle course. But the chief of its peculiarities Is the gold-bearing quick sand to be found near its mouth. There is about a mile of the river there, where it spreads out, that is full of quicksand, anil for a good distance this sand is full of gold. It assays as high as SI2OO a ton, and is, of course, a very valuable thing. Until recently there was no known way of utilizing this gold, but about a year age a new method was found whereby the gold could be extracted. "Well, I was near there, with a party of friends, camping and shooting and fishing. The first niglit I rode out on my horse down the river to see some people that lived on a farm near the mouth of the river. There was a light wind blowing at the time, and it blew my hat all of a sudden from my head and out into the strenm. It floated down slowly, and I l-ode on the bank and followed and watched it. I thought that it would soon come near the bank, and then I would be able to go out and get It by making my horse wade in the stream. I hud not heard of the qulcksnnd. "Pretty soon, as it did not come near the bank, I urged the animal out into the river. The animal would not go, however, and neighed loudly when brought near the water. After I had made repeated efforts to get the horse out into the stream I gave it up, and then thought that I would wade out and get the hat myself. It was close to the bank and the river did not look deep. "So I .lumped off the horse and into the stream and then In an instant I knew what was the matter with the animal, for I had struck the quick sand. It was the place where the gold! is most to be found, and thnt sand there is worth lots of money; but it did not seem to make, any difference to me whether it was gold I was sinking In or just plain sand. It rose higher and higher on me, and I felt that It was surely the end. But the luck was with me, and I was pulled out by a chance passer on a horse, who threw a lariat over my shoulders. I thought that I was surely being cut in two by the lariat; but I was uot, and I was pulled out after a while and got over my scare. That sand where I was is now worth millions of dollars, and I literally was drowning in gold, but it wasn't any fun, I can tell you." In a Fifth Avenue Stage. 'A young lady hailed the Fifth ave nue stage at Twenty-ninth street, and was about to climb in, when a man. coming from the opposite side of the street, pushed in ahead of her. After he and his cane, which he stuck out belligerently behind him, were safely In, she followed. There was just enough space remain ing for two, and he did his best to oc-< cupy it all, but at a murmured request was forced to withdraw to one side. The man produced a nickel from his pocket. He sat nearest the box, an old-fashioned affair, In which passen gers are expected to put in their fares. In order to get change one must stand up and tap on the glass or ring a little bell until the driver,from his seat on the outside, hands down the change In a small sealed envelope. The man looked at the girl's palm. "Oh, thank you," she said; "it will save getting change," and she handed him her dime. He put the dime into the box, then stared a moment at the nickel in his hand and coolly slipped It into his pocket. Ho then gazed into vacancy. The girl -did likewise. The passengers snickered, yet not one of them, perhaps not even the man who did it, could have told why he took the nickel.—New York Times. "Master of Music." Sir Walter Fnrrott is the man to whom the King of England will turn if he wishes sweet melody discoursed. Although Sir Walter was master of music under the late Queen Victoria, there is 110 record of any English King having previously conferred such an honor upon a musician. Sir Walter is a Yorkshire man, from Hildersfleld, where he received his -early training in music. He afterward studied pri vately and successively became organ ist to a number of churches until he reached Oxford, where he played at Magdalen Church, to be finally com manded to St. George's Chapel, Wind sor, by Queen Victoria, who made him master of music and private organist to the Queen. In these offices King Edward has continued him. 1-Ie is also Oxford, Cambridge and Loudon Uni versities' examiner in music. He is now sixty years old and a very hard worker. The genial musician will not find himself unaccustomed to ids role of David to King Edward's Saul, for he has long been associated with the court. He is a great chess player. President of the Oxford University Chess Club, and for two years cap tained the Oxford eight against Cam bridge.
Significant historical Pennsylvania newspapers