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The Commoner
VOL. 16; NO. 3
r
uro with them during all tho season,
from tho earliest blossom until tho
snow falls upon their latest buds.
Ifi r
ife
i
(UPiQpE fDeparimesrri: v
Recompense
Straight through my licart this fact
today
By Truth's own hand is drlvon
God ncvor takes ono thing away
But something olso Is given.
I did not know In earlier years
This law of lovo and kindness;
I only mourned through bitter tears
My loss In sorrow's blindness.
But, over following each regret
O'or some departed treasure,
My sad, repining heart was met
With unexpected pleasure.
I thought it only happened so;
But timo this truth has taught
me
No least thing from my life can go .
But something olso is brought me.
It Is tho law, complete, sublime;
And now, with faith unshaken,
In patience I but wait my time
Whon any joy is taken.
No matter If tho crushing blow
May for a moment down me,
Still, back of it waits love, I know,
With something else to crown me.
Ella Wheeler Wilcox.
to get what they want, thero is an
outcry, with kicking, fighting and re
bellion, until they aro humored at
whatever expense to their hosts, and
certainly the shamo of their mother.
They could not bo kept off tho beds,
and left their foot-marks all over the
white covering; piled the furniture
on the floor, rioting over it, and in
fact, creating pandemonium in every
room. At tho table no ono was al
lowed to eat in peace until the child
ren had all they wanted of any dish
that struck their fancy, and in most
cases, the meal would bo abandoned
in order to have peace. Have you
not, every ono of you, seen such
children, and did you not really pity
tho mother because of her mistaken
kindness in allowing such lawless
ness? - Many children will not mind,
no matter what punishment Is prom
ised or meted out to them, but this
is usually because of the unwise
course of the parent, through weari
ness, and the fact that the mother
has too much to do to train the child
ren into ways of peace. What would
you do about it? What advico would
you give?
Kobe! Timber
One of tho most Important things
tho mother has to do is to impress
upon tho budding intelligence of her
omul tno tact mat it has to take her
word for a whole lot, and obey what
slio says. It does not crush tho in
dividuality to bo made to
conform to necessary rules, and to
recoghizo that othor people have
rights which must be regarded, no
, matter what the child may want to
tho contrary. Thero Is nqthing sweet
er than a little child; but When it has
, boon allowed to grow up selfish, bead
strong, tyrannical, thero are few
things that are more disagreeable to
liavo about. According to observa
tion, thoso much-talked-of individual
tendencies of children aro to have
their own way, do as they like, re
gardless of tho likes of others, have
everything they want, and get into all
tho mischiof they can crowd into
their waking hours.
Ono of my friends has a trio of the
'doarost little children, bright, sjnart,
pretty, and to soo them at their best
ono would begin to look for wings.
But tho friend has theories about in
dividual proclivities, etc.; tho child
ren aro allowed to follow the bent
of their own sweet will, and know
nothing whatever of discipline. Un
der tho mother's hands, these child
ren are terrors, and frankly, nobody
wants them about. Tho mnthpr is
hardly welcomed at the homes of her
best friends because of them. In
every gamo tho little ones play, tho
other children soon leave them, and
with good reason. They aro loving
little things, but are utterly selfish
and indifferent to tho feelings of oth
ers; they have few playmates, and
aro shunned wherever they go. It is
not because they aro bad children,
but simplv hponimn they have never
been trained to think of other-"
"want to do just as they please, and
carry things to suit themselves.
'Among themsolves, it is the same,
and there are "wars and rumors of
wara" wherever they are. Now, don't
you know, they are going to have
some hard lessons to learn when they
take their place in the world of
ohool children?
In thd homes of their mother's
friends, they aro perfect terrors;
they are Jnto everything; if they fail
How to "Grow Old Gracefully"
One of our readers asks hoV old
people may keep the mind from fail
ing before the body is worn out. On
ly by cultivating and exercising it.
As people advance in years, if they
would keep young in mind and body,
they 'should do less physical work,
and read, study and think more. And
tho advico to read does not mean that
tho hurried absorbing of the fiction
literature of Hip dnv, or even the pop
ular discussions of tho "pr
so exploited by certain literary lights,
is all that Is necessary. The world
is full qf interesting writings, and sci
ence, literature, politics, religions,
aro all dealt with in an interesting
and instructive manner suited to even
tho unlearned, if the natural tastes
move along those lines. The reason
why so many aged and aging people
have a blank where o.ey should have
a mind is because the mental nnwprs
aro not exercised and kept alive by
culture. The rust gets so thick that
thoughts can not bo formed. It is
"the still arm that stiffens," and one
should keep alive and in touch with
the times so long and as perfectly as
their waning powers will permit. No
one can. "keep young" forever, and
tho timo comes to all when tho phy
sical powers fail to respond to the de
mands or the mind; the curtains dr
and the mentality is shut out simply
because the physical nnwpra v.nir
down in spite of all efforts to keep
them in working order. Read the
best books op pnv line that suits your
tastes; but think over what you
and learn to voice what you thus
know. It is tho physical body that
fails; when that is worn out, the
mental has nothing to act through.
Something- Now for tho Gnrden
Our up-to-date seedsmen are listing
a new vegetable, and giving no end
ui recommendations. The namo of
it Is Witloof chicory, and whoro it is
known at all, it Is often called French
endive. The vegetable is of Chinese
origin, and its Chinese namo is Pe
Tsai. It is classed with tho cabbage
family, looks like cos lettuce, and is
making a favorable impression 'on
vegetablo growers and consumers. If
you want to know about it, send for
the seed catalogues and road tho de
scription, ways of growing it, and uses
after it is grown. It can bo cooked,
but it is much more liked using the
crisp, half-blanched head like lettuce;
eat it with sugar, or French dress
ing. The way to got it is to sena
for a packet of seeds 5 cents and
grow it yourself. You will hardly
find it on tho market yet. Tho seeds
should bo sown in April in tho open
ground. Send for the catalogue,
then send for the seeds and see what
you can do. Send for Swiss chard at
tho samo time. You won't regret it.
Siicrar neas. Enclish vegetable mar-
rows, tho new pumpkin, sow these
not later than June. A packet of sea
kalo seeds should also be sown. Two
years are necessary for tho growth of
the kale, but it is worth it Tho old
stand-bys are very good, but the
seedsmen and market gardeners are
teaching us that there aro some
things "just as good." Tho new
"string beans" that have no strings
to entanglo our teeth, are fine, and
you should try tho striugless string
beans.
If you haven't gdt tho catalogues,
don't wait any longer to send for
them; they aro worth having, and it
only calls for a one-cent card to have
them brought to you.
There are many Vegetables that
may be grown for winter use, needing
no canneries, but keeping their de
licious crispness into tho winter. If
you have only a pocket-handkerchief
igardqn, try sonio.ot tho new things;
tho standard things are cheap enough,
but the new things are not to, bo had,
in many places, for any money value.
Pruning the Rosebushes
It is ati astonishing-' thing to see
how, year after year, the certainty
of obtaining a good crop of rose
blopms is frittered away through neg
lect or unintelligent pruning of the
plants in the spring. Thousands of
rosebushes, all over the countr , even
in otherwise well-tended yVdens,
never produce .good flowers, and the
explanation is generally 'to be found
in the fact that no reasonable plan in
pruning is followed, though the
bushes have made a fine growth dur
ing the previous season.
Dwarf rbso bu&hes, at the begin
ning of the year, generally consist of
several much-branched stems whlnh
carried bloom in the previous season,
and several strong, straight shoots
springing from the base of thp nianf..
In the case of hybrid perpetuals, these
older branching stems should be cut
completely out, leaving only the new
shoots1 from the base, and these,
themselves, should be considerably
shortened. If the old spray-wood be
left in, it produces no flowers worth
having, while the weak and crowded
growth with which the plant becomes
covered, afford a perfect harborage
to every known rose pest. The hardy,
June-blooming rosebushes should be
pruned after blooming is done, and
the new wood will set buds for the
next season. The evp.r-hinnmino.
sIioul(? ,be Pruned frequently, cutting
off a bit of stem with the flower
taken, as it is the new wood that buds
and blossoms every month. The
tender plants should not bo uncov
ered too early in the spring, but the
manure protection should be spaded
into tho soil as a fertilizer.
In selecting tea roses, try to have
a variety of colors, and try to ge
the free-blooming, hardy kind. Then
give them good care for the first
year, and you .will havo untold-pleas-
Contributed Recipes
Rye Bread Pour tho water In
which you havo boiled your peeled
potatoes into a pint of rye flour, or
enough to make a very stiff batter,
having the water boiling hot. Add
to this three or four boiled potatoes,
mashed fine; let cool. When cool,
add a cake of yeast which has been
dissolved in a little water, and leave
stand until night; then add a pint of
warm water and enough rye flour to
make a stiff batter; the batter, or
sponge, must be made very stiff, if
you want good rye bread. Next morn
ing add one-half cupful of sorghum
molasses, one-half cup of lard, and a
small handful of salt, with enough
water to rinse out "tho crock well. A
heaping tablespoonful of salt will be
an abundance. Mix with wheat flour
and. knead until it will not stick to
the hands, then set to rise. When it
rises to top of pan, knead again;
when it rises a second time, work in
to single loaves; when light again,
bako with a steady flre.
To Season Sausage When one
guesses at the quantity of seasoning
to bo used, the result is seldom satis
factory. Here is one ' housewife's
way: Ono rounding tablespoonful
each of salt and pepper, and ono tea
spoonful qf sage, powdered, to each
gallon of meat. If the wea'ther is
warm after butchering, tho sausage
may bo kept fresh longer if pressed
down tightly in crocks or jars and
the top covered with fr,esh lard,
melted just so it will ruri over the
meat and form a close covering. This
will exclude tho air and prevent the
sausago getting strong for several
weeks.
Potato Pancakes T.b.-oiie' ciipf ul of
cold hiashed potatoes, add 'brie'eutf! ul
of milk: sift together in another Ves
sel one-half cupful of flour, one-half
teaspoonful of salt, one teaspoonful
of sugar, and a heaping teaspoonful
MORE THAN EVER
Increased Capacity for. Work. Sinco
Leaving Off Coffee '
" , ' ,
Many former coffee drinkers who
have mental work to perform' day
after day, have found a, better capa
city and greater endurance by using
Postum instead of coffee. An Illinois
woman "writes:
"I had drank coffee for about
twenty years, and finally had -what
the doctor called 'coffee heart I was
nervous and extremely despondent:
had little mental or physical strength
left; had kidney trouble and consti
pation. "The first noticeable benefit which
followed the change from coffee to
Postum was the improved action of
tho kidneys and bowels. In two
weeks my heart action was greatly
improved and my nerves steadier.
"Then I becamo less despondent,
and the desire to be active again
showed proof of -renewed physical
and mental strength.
"I formerly did mental work and
had to give it up on account of cof
fee, but since using Postum I am do
,lng hard mental labor with less fa
tigue." Name erivpn hv Pnotum nn
Battlo Creek, Mich. "
Postum comes in two forms:
Postum Cereal tho original form
must be well boiled. 15c and 25c
packages.
Instant Postum a soluble powder
dissolves quickly in a cup of hot
water, and, with cream and sugar,
makes a delicious beverage instantly.
30c and 50c tins. t '
Both forms are equally delicious
and cost about, the same per cup.
- "There's a Reason" fqr Postum.
-rsold-by Grocers.
&iafejwsi ,