OTJAND OLD PARTY. THE BLACKEST PUBLIC CON TRACT EVER MADE. r% Tin ltft.ni. for III. t.ntnnt t'lrv.laml llnnd Ill'll- t.lnonln nn loan.—Tho Mil I lor.ii‘ I rimiti: mill Hi. Ilaj.r W»ll« to Huy—A ITunl Hoi-optlon. _ I A Itlurtc I ontr'irt. . Senator l.odge spoke none too I •trongly when ho characterized Mr. Cleveland's recent bond deal with a foreign syndicate an tho *• blackest public contract over made by tho gov ernment of tho United .states.” Hy secretly disposing of the >0,000 thirty-year loan at 1011, when pre cisely tho sumo class of bonds with only twelve years to run were being quoted at over 110, the administra tion, tho professed champion of na tional good faith, dclihoratoly dirkod tho public credit. At the same time it practically robbed tho treasury of nearly ♦lO.mO.oo >, tho dltTeronco tio twocn the sum which the now issue wan sold ut and that which It would have brought in open market. it is folly for Senator Hill to at tempt to defend such nn outrageous transaction, says tho New York Ad vertiser. It cannot bo dono. Tho last 150,000,000 loan was negotiated •on a basis of 2.87H per cent, and in his annual report last December Sec retary Carlisle asserted that another loan could lie floated at 2.50. Tho price which 4 per cent bonds expiring in 11)07 now command shows, that this •estimate was not wide of tho mark. Instead of taking advantage of this favorable sentiment toward our gov ernment securities, howevor, Mr. <'levo!and premeditatedly entered into a back stairs bargain with European •capitalists on a basis of .4 j per cent. Ho not only made no effort to obtain "the host, terms possible for tho new •loan by giving tho public an opportu nity to bid for it but. evidently con scious of tho shamelessness of tho ail now carries it mostly in his im agination. ITEMS AND IDEAS. Henry Clay knew personally ana remembered the names of thousands of his constituents. It was his strong point during a canvass. A Now Yorker, in the employ of a manufacturing jeweler, has confessed to stealing one gold ring every work ing day for the last eight years. A new railroad uniting the Atlantic and Pacific is nearly completed. It crosses the Andes and brings Buenos Ayres within forty boors’ travel of Valparaiso. - V • DAIRY AND POULTRY. INTERESTING CHAPTERS FOR OUR RURAL READERS. Bow RuccMMful Farmers Operate This Department of the Homestead—Hints as to the Care of Lire Stock and Poultry. A Dairy Discussion* At a farmers' institute held in Woolcott, N. Y., recently the follow ing discussion took place, as reported by Orange County Farmer: 'Q—How long will the “starter” Mr. I Eastman spoke of this morning, keep in condition for use? Mr. Eastman—Make afresh "starter” every day, and use the milk of the cow last to come fresh in milk. That is about twelve hours old. It is no trouble to make it. If you churn day prepare the starter the morning before. Q-—Can you make as good butter from deep Betting cream as from that from open pans?j Mr. Eastman—I don’t know why. We have had fully as good success; but just as good butter has been made from cream raised in the open pans as in the submerged cans. But oftentimes the conditions are such, especially in summer, that this can not be done. As a rule the maker can not control the conditions of milk in open pans as he can in the gravity process; especially is this true during thunder showers, and sudden changes of temperature would not affect submerged milk. Q.—Will butter made from cream raised in open pans keep as well as that from deep setting cream? Mr. Eastman—We have never kept butter,therefore I am unable to answer the question. We sell our butter as fast as made, but I know of no reason why butter well made from such cream should not keep. Q.—What causes white flakes in butter? Mr. Eastman—There are two or three principal causes for these white specks found in butter. As a rule they are found in butter made from cream raised in open pans. They are bits Of H riPfl fiyaam InLinL _ .ill il_ seams or edges of the pans. Being hard and dry they will not churn. If the churn is stopped when the butter is in the granu lar form, and the butter floated, these specks will be drawn oft in the butter milk or be washed out of the granules, if the work is well done. If they get into the butter they will pro duce rancidness very rapidly. An other cause are bits which were thrown up during the cream raising process When the pan of milk has been left too long before skimming, a slight mold will form on the under side of the film of cream, and these caseine flecks will adhere to it. They then get into the churn just as the dried cream flecks do, and Bhould receive the same treatment. The flecks or specks are not found in separator cream, and as a rule, not in submerged cans. Q* Has the dehorning of cows proven satisfactory to those who have adopted the practice? Mr. Eastman—We have heard this question discussed at very many insti tutes in this state during the last two years, and a diversity of opinion ex pressed concerning the advisability of its operation, a few opposing it and many commending it. We have never found a man, however, who has had his herd dehorned who would have the horns put back again if he could. All were well pleased at the result and only those men who have never had the horns taken from their cows, and therefore know nothing about the re sults or effects, and the few agents of the Society for the Prevention of Cruelty to Animals and who are paid for their work in making war on those who have had their cows dehorned, are making any opposition to the prac tice. Q.—Is tuberculosis an infectious dis ease? Mr. Eastman—Yes; that is, the scien tists say it is. The disease may be transmitted from one animal to an other when both drink from the same pail or trough, or eat from the same manger. The diseased animal leaves saliva in the water or manger which the well cow takes in her food. It is also claimed that the diseased animal will also convey it to other animals which ieea m me same pasture. The sputa left on the grass becoming dried and powdered is blown about and falling on the grass the well cows eat’, they become diseased from taking the germ into their stomachs. It is also said that the disease can not be taken from the breath of the diseased cows. Q.—Which two breeds of cows are best for milk or butter? Mr. Eastman—I don’t know just what is meant from the question. I want a cow that will give me at least 5,000 pounds of milk in a year, and do it for the least possible cost When I find that I hare such a cow I keep her never inquiring about her pedigree or of what breed she is. I don't care of what breed she comes. Performance at the pail is what counts; 5,000 or more pounds of good milk given in ten months suits me better than pedigree, tolor or breed. We want a cow that willtyve us a profit on the cost of food and care. They are in all the breeds, just as the scrubs are in all breeds, and we must get introduced and be made acquainted with them. I am not one of the sticklers for a par ticular breed while ignoring all others, but am one for the butter and there fore money producing cow. Sags is a native of south Europe. Thk cucumber was originally a trop ical plant. Tbk walnut is a native of Persia, the Caucasus and China. The Yonnjr Cmlt. New milk is best for calves, and for the first week or two nothing else should be used; longer if they are weak, writes Miss Humphreys in The Dairy. But new milk is an expensive food, so something else must be substituted for it as soon as possible. Lessen the quantity of new milk by degrees. First give five quarts of new and one quart of skim milk, then four quarts of new and two quarts skim, and so on. While young, calves should get sweet skim milk, as sour milk would not be nat ural food for them, but when older they will live and thrive on thick milk or butter milk, and it is more digesti ble. It is particularly necessary to keep calves in comfortable, clean, well aired pens; above all they must be dry —wet bedding is an immediated cause of disease. Change of food is necessary, and every change should be gradual first from new milk to skimmed or sep arated milk and from that to solid food. If skim milk is scarce use calf-meal, this is a useful food when the supply of milk runs short. It is generally necessary when giving skim or separated milk to compensate for the butter fat removed, by some thing else; for this nothing is better than linseed, either in the shape of boiled flax seed or linseed meal. If milk is scarce make the flax seed into a jelly; this will provide both food and drink. If milk is plentiful, give eight quarts of milk and some linseed cake, broken in small pieces, as well. Crushed oats or some other meal as a change occasionally is very desirable, but it is best to keep principally to the linseed. After calves are a month old they may get a little good hay to nibble. If possible, continue to give linseed until the calves are 3 years old; it is a great means of keeping them free from the disease known as “black quarter.” “Prevention is better than cure," and ail care should be taken to keep calves, if possible, in good health, as once they get ill it is not easy to cure them. Chicken Cholera* L. N. Barr writes, saying: “Can you or any of your readers tell me of a cure for chicken cholera. I have been losing from three to five a week. I have tried nePDer tea without anv good effect.” We nave no confidence in remedies for chicken cholera, and believe the prevention is the only thing that can be done. When cholera breaks out among fowls the first thing to be done is to separate the sick from the well fowls. At once give a change of food, which should be of a nourishing char acter. Many writers believe in giving iron in some form. The old method was to put rustv nails in the drinking water. English poultrymen use whai is known as “Douglas’ Mixture.” This can be made by putting eight ounces of sulphate of iron (also called copperas or green vitriol) into a jug; (never use a metallic vessel) with two gallons oi water, adding one ounce of sulphuric acid (oil of vitriol). The ingredients can be obtained of any druggist. This medicine is to be put into the drink ing water in the proportion of a tea spoonful to a pint, and is found to be a useful tonic. As soon as the disease breaks out give this to the sick fowls, and also to the well ones to help them resist the disease. One writer says that he made a satu rated solution of alum, and whenever a bird was attacked, gave it two or three teaspoonfuls, repeating the dose next day. He mixed their feed.Indian meal, with alum water for a week. After adopting that course he lost nc fowls. Others advocate cayenne pepper, gunpowder and turpentine, feeding a little every other day for a week. Fowls that are well fed,well housed, and kept in a dry place, will seldom have cholera. In fact we do not know that they ever have it when prop erly handled. We would like to hear further about the place where these chickens were kept, whether there were any cold drafts allowed to strike them at night, or whether their pens are cold, damp and dark. Also, what has been their food? Tuburculoua Butter. Now comes a new danger. It has been generally conceded that though milk from tuberculous cows might be dangerous the butter was not so. The bacilli, being heavier than the cream, sank to the bottom and left the butter pure. An English exchange has the following: xne statistics or slaughtered ani-1 mala in Prussia, Hanover, Switzerland and other European countries show that from 3 to 12 per cent of the cattle are tuberculous, yet the milk must in most cases have been so. We can guard against tuberculous milk by sterilization, but now danger is threat ened us from the butter. Several years ago Heim showed that butter from tuberculous milk contained bacilli and could produce infection. Bang reached similar conclusions. Prof. Both of Zurich has, however, recently made experiments of more striking significance. He went into the markets and purchased butter from twenty different sources, repre senting different cantons of Switzer land. He then inoculated guinea pigs with this butter. In eighteen series of experiments the results were negative, but in two the inoculations were fol lowed by tuberculosis. In other words, 10 per cent of the butter of the Swiss market contained tubercle bacilli. Quite independently of Both, Dr. Brusaferro of Turin made experiments with the butter of the Italian markets. In nine tubs he produced infection once, which gives about the same pro portion as Roth’s. It is not to be supposed that 10 per cent of market butter is necessarily dangerous, for in many instances the number of bacilli is small and quite unable to cope with the juices of the stomach. StiU, infected butter is not safe to the predisposed, and the fact of its existence in Europe at least should be borne in mind. Pure Blood Is absolutely necessary in order to have good health. The greatest affliction of the human race is impure blood. There are about 2400 disorders inci dent to the human frame, the large majority arising from the impure or poisonous condition of the blood. The best remedy for all blood dis eases is found in Hood's Sarsaparilla. Its remarkable cures are its loudest praise. It is not what we say but what Hood’s Sarsaparilla does that tells the story. No remedy has ever had so marked success, or won such enormous sales. Scrofula in its severest forms yields to its potent powers, blood "poisoning and salt rheum and many other diseases are permanently cured by it. For a general Spring Medicine to remove those impurities which have accumu lated during the winter, or to overcome That Tired Feeling, nothing equals I wish to say that three year, a beautiful boy born to u8 TV*”’ months he breathed hts last pure blood. On Aug. 4, i®i V®* was born, who at the age of t*n came afflicted with the same disT" believed the trouble was coasting not commou sore mouth. I rmv,, “■ It regularly to both mother .ad bJ! provement began at once. We have,/ in eradicating the scrofulous blood 2 system, and to-day we are blessed *i,h? fat baby boy, 18 months old-thc vert Picture of Health all life and full of mischicf-thaoiI!oBd Sarsaparilla. I am a minister in the Meta Protestant church, and it affonj, ^ pleasure to recommend Hood’s Sarsanno all as a safe, sure remedy. Evcnm after taking Hood’s, became health, lleshy and has the bloom of girlhood L Rev. J. M. Patb, Brookline Statloa 2 HOODS Sabsapabiui 35 Gent Patterns lor io gI These patterns retail In fashion bazaars and stores for twenty-five to forty cents each, but In order to increase the demand among strang ers we offer them to the lady readers of this paper for the remarkably low price of only lO Cents Each. Postage one cent extra. The patterns are all of the very latest New York styles, and are unequaled for style accu racy of tit, simplicity and economy. For twenty four years these patterns have been used the country over. Full descriptions and directions - as the number of yards of material required, the number and names of the different pieces in the pattern, how to cut and tit and put tho gar ment together—are sent with each pattern, with a picture of the garment to go hr T patterns arc complete In every Dnrtlit being a separate pattern for every of the dress. Your order will be Miami day It Is received. Order patterns by number uni eivt a Inches. Ever^ancrn^aranmMt,^ To get get BUST and BREAST mease the tupo measure ALL of the way area body, over the dress close under the ana Trice of each pattern, 10 cute i ordered on coupon printed below. Postage one cent extra on EACH tana Ladies' Dress Sleeves. Pattern No. 6262 Is cut in three sizes, viz.: 38, 36 and 40 Inches bust measure. No. 1 Is the butterfly sleeve here shown in mouseline de sole over bright colored satin. This style of sleeve Is much in vogue for swell occasions and can be made with or without the lower fitting portion as preferred. Stylish ear niture of passementerie, insertion or ribbon in bows or rosettes are sometimes displayed over h® shirring that marks the center of puff with added attractiveness. The desicn is suitable lor all materials, either to match or corre spond with the dress fabric. No. 2 is the Baglan sleeve and is very becorn taSE.,.°S1?,,1