Remprse.
I killed a robin. The little thing.
With scarlet breast on a glossy wing.
That comes in the apple tree to sing.
I flung a stone as he twittered there;
1 only meant to give him a scare.
But off it went—and hit him square.
A little flutter—a little cry—
Then on the ground 1 saw him lie;
2 didn't think he was going to die.
But as I watched him I soon could see
lie never would sing for you or me
Any more in the apple tree.
Never more in the sunshine light.
Never more in the sunshine bright.
Trilling his song in gay delight.
And I’m thinking every summer day.
How never, never can I repay
The little life that I took away
—Sidney Dayre in Youth's Companion.
Fun Fishing for Apples.
A great many places about the coun
try have no water where fish may be
The- Apple Fishhook,
found, and hoys and girls living near
them have little' or no opportunity to
fish. Those very places, though are
apt to have apple- orchards, and fish
ing for apples may furnish a new
amusement.
Beginning in August, there are gen
erally a lot of poor apples fallen from
the trees, which lie about on the
ground underneath them. They are
known as “windfalls.” Gather a lot of
them and put them on the ground
inside a barrel hoop. Now, for a
hook get a stick about six inches Ions,
as shown in the picture. Point it at
one end and make the other not over
•half an inch round. Push a good hard
apple on this round part and fasten
!a cord to the part of the stick stick
ing through it. Any long stick will
•do for a fishing pole, but the cord
mast not be shorter than four feet.
Those who want to fish may gather
around the apple pile amf with pole
and hook properly prepared should be
gin together. To catch an apple the
pointed stick must be poised above it
and then dropped suddenly. If the
aim is true the apple will stick upon
Catching an Apple Fish.
the point and may be drawn from the
pile.
There should be no interference
with each other unless the last apple
is being fished for. But at no time
when fishing must the bait or hook
be touched.
A large stone placed in the pile
will spoil more than one point, and
the time taken in sharpening it will
be lost to that fisherman.
Some Conundrums.
If Santos- Dumont fell from his air
ship what would he fall against?—His
inclinations.
Why is a little dog’s tail like the
heart of a tree?—Because it is far
thest from the bark.
What is smaller than a gnat’s
mouth?—Its tongue.
Why is a map of Turkey in Europe
like a dripping pan?—Because there is
Greece at the bottom.
When is a man thinner than a lath?
—When he is a-shaving.
Why is an egg like a horse?—Be
cause you can’t use it till it is broken.
If a man who is carrying a dozen
glass lamps drops one. what does he
becomef—A lamp lighter.
What is the weight of the moon
in ronnd numbers?—Four quarters.
There is a well-known word in the
English language, the first two letters
ot which signify a male, the three
first a female, and the four first a
great man, and the whole a great wo
man.—He, her, hero, heroine.
Woodpecker's Savings Bank.
Among the woodpeckers of Califor
nia there is one1 kind, popularly called
(fee carpenter,, which is of such care
thl habits that many a friendly society
might take ar lesson from it. Althongt
Che winter Is not very severe. th<
Mrd well knows how hard it will ther
Be to obtain food. So it begins earij
to lay by for the frosty day. It stuffi
the holes of trees with acorns, and t
is artful enough to choose those tha
contain the larvae of insects. Th<
larva thrives on the fruit, and in th<
mane of time becomes a fattened tit
Bit tor the bird. Pine trees, on whici
acorns db not grow, have often beet
dotted or plugged all over wftl
Sponge Land.
Although the best sponges come
the-Mediterranean, where divers
- them up from the rocks in the
- of the blue sea, a goodly num
ber ■»? be found on the shores of
■sgland, lying about the beach,
washed up by- the tide, or sticking to
•hells into which they have bored.
«he shore between the marks of high
wnter and 16w water has been called
gjrorge land. Within these limits
sponges of many colors may be hunt
ed for in the pools. They brighten
the brown beach, these scarlet, orange,
yellow, green, white, gray and black
patches of sponge. The sponge one
usually sees is the skeleton of the
jelly-like living animal, and several
of these skeletons make pretty orna
ments.
For Girls Who Crochet.
For one who crochets and knows
the annoyance of having the spool of
cotton roll about the door, where it
tangles and becomes soiled, the sim
ple little spoolholder in the illustra
tion will fill a long-felt want.
Procure a strong wire hairpin and
pinch it together at the top. making a
loop by which the holder is hung from
a button on the wearer's shirt waist.
About three-quarters of an inch
from the ends bend the points in, and
these points can be sprung into the
ends of the spool, which hangs in such
a way that it unwinds easily with
every move of the crochet hook.
Cigar Box for a Boat.
A practical vessel, capable of forg
ing through the water a distance of
five or six yards after each winding,
can be made of a cigar box, the rib of
an old umbrella, a rubber band, a
candle and a little cord. After these
articles have been used in the con
struction of the boat itself, many addi
tions, such as deck-houses and don
key engines, can be affixed by a lad
who is handy with his penknife.
The first thing to be done is to se
cure a good, strong cigar box and to
rip away its lid. Cut two pieces of
pasteboard, each the width of the box
by one-third of its length, and tack
these across the front and back of the
opening. This makes a fore and after
deck. With a hatchet chop from an
umbrella rib two masts a foot long,
pushing one through the fore and
one through the after deck, and pound
ing both firmly into the bottom of the
cigar box. Take what remains of the
umbrella rib, say three inches; lay
half of it along the middle of the fore
deck, allowing the other half to pro
ject; secure it to the pasteboard with
sealing wax, and the bowsprit is in
position.
Now the cigar box eommfnces to
resemble a ship, and it is time to be
gin the propeller. For this purpose
cut from the cover two strips of wood
an inch bread and tack these to the
sides of the box just at the bottom,
so that five inches stick out at each
side of the back of the box. The po
sition of the strips to the bex is the
position of shafts to a wagon, except
that they are behind instead of in
front. They must be tacked very
strongly. When this is done run a
stout rubber band from the end of one
shaft to the end of the other. Cut out
of what is left of the cigar box top a
paddle four inches long and an inch
and a half wide, and the motive power
of the boat is ready. You have only
to push the paddle between the sides
of the rubber band, midway between
the shafts, and turn it round from left
to right until the rubber is twisted
tight. When you let go of the paddle
it will turn rapidly until the elastic
is untwisted, and if the boat is in the
water the turning will send it ahead.
The stronger this apparatus and the
tighter the rubber is twisted the far
ther the boat will go.
What remains to be done is only to
make the box water-tight and to in
crease its likeness to a ship. The
first task can be accomplished by
calking the cracks inside the box and
the holes made by the masts with
putty or gum. If neither is handy,
light a candle and let the tallow drip
into the proper places. Run a string
from the mainmast to the foremast,
and from the foremast to the bow
sprit for rigging, and glue a tiny flag
Cigar Box Boat.
to the top of each. Cut portholes
along the side of the boat, or paint
them there with ink. A spool can be
made to look like a donkey engine, a
tiny box will serve as a cabin, and
the vessel is ready.
Mind Reading.
It takes two persons, boys or girls,
to perform this feat, which is v«y
simple, but nevertheless mystifying to
everyone who has seen it.
One of the performers leaves the
room, and the door is closed so that
he cannot hear what goes on. Then
the company names some object that
the absent player is to tell when he
returns.
When the object has been agreed
upon the absent one is recalled, and
the first performer says:
‘ While you were out of the room 1
told the boys and girls here that ii
they would name some object, r.o mat
ter what, yen would guess it the first
trial on your return. Did you heat
the object named? No. of course you
didn't, fer the door was closed, and
the name was spoken in so low a tone
that yen could not have heard. Now
let me ask you: “Was it a book?”
“No.” “Was it r. vase?” “No.” “Was
it a chandelier?” “No.” “Was it a
chair?” “No.” “Was it a flower?*'
"Yes.”
“New, hew did the player know
that it was a flower?” Simply be
cause the understanding between the
two performers is that the first per
former, in asking those questions,
names some four-legged object just
before he names the one that the
company has agreed upon. When,
therefore, he asked “Was it a chair?”
his confederate knew that he would
name the real object next, because a
chair has four legs.
THE BOTTLE CANNON.
Do you know that from two bottles
you can make a cannon which will
shoot a projectile to a quite respectable
distance without powder of any kind?
Your ammunition in this case is
water. Think of that! When one
thicks of firing a cannon, one usually
thinks, too, of fire and smoke as neces
sary to the discharge; and you use
fire in this instance—a fire of such
size that one can hardly realize it—
oceans and oceans of liquid fire—for
you use the sun.
Get two plains white bottles, one a
short, flat flask and the other taller
and heavier; for instance, an old gin
ger ale bottle. Fill the small flask
with water and insert in its neck a
cork a little large for it, so that it al
most refuses to go in. Hammer this
cork in tightly, and be very sure that
it is firmly and securely in place.
Fill one-third of the larger bottle
with water and cork it with a cork
that fits well, but not too tightly.
Drive a forked stick into the ground
so that the fork is about three inches
from the earth, and prop up the
tall bottle on this rest, so that it
points at an angle of about forty de
grees.
Now drive two more forked sticks
into the ground just behind the bot
tom of the bottle, one on each side of
it. These are to hold your flask,
which must be laid across them so
that one edge is higher than the other
and its upper side turned directly to
ward the sun.
You will notice that the sun’s rays,
shining on the slightly convex side of
the flask, seem to focus or all gather
together at one point just beneath the
flask. If you put your finger on this
spot you will find that it is very, very
is on the glass near the bottom where
the water is. Now you must be pa
tient and wait for something to hap
pen, but if the sun is hot you will not
have to wait long. In a few minutes
you will see the water in the largei
bottle begin to bubble, and then a
vapor will begin to arise from it. If
will bubble more and more, and the
vapor will grow thicker and thicker
until it fills the bottle.
Suddenly you hear a noise like a
small pistol shot; the cork flies
through the air like a bullet, followed
by a cloud of the vapor from the bot
tle. lour cannon is discharged!
The sun’s rays shining upon the
upper side of the flask and passing
through it, focused upon the water in
the larger bottle, had the same effect
upon it that they had on the paper—
they heated it. The white vapor was
steam, the same force which moves
locomotives and all sorts of engines,
and as more and more steam gathered
and began to exert a pressure in all
directions, it piled up a lot of force
ll
hot If you put a wisp of paper there
you will see its edges curl up, turn
browD, and presently, if the sun is hot,
take fire, just as if some one had
touched a match to them, and tLe
whole paper will burn to ashes.
Now you must change the position
of t^o larger bottle until this hot spot
because it was held in check. Then
as its force grew greater and greater
it began to push the cork out, for that
was easier to do than to break the bot
tle, and at last the cork was sent fir
ing and the steam escpade, juat as It
does from the mouth ef the tea kettle
on the range at home.
Why Stock Need Fresh Air.
Formerly all classes of cattle were
considered upon the same general plan
as to stabling and care, but to-day the
experienced feeder of beef cattle se
cures best results when animals are
allowed to seek shelter at will, to
choose between outdoor and indoor
conditions, as the system may dictate,
said H. M. Culbertson, in an address
to Wisconsin farmers. Opposite meth
ods are found advisable with dairy
herds, for the cows quite closely con
fined, well protected from cold and
storms, yield most returns for food
consumed. This, however, brings to
our attention the possibilities of dis
ease, unless these animal quarters are
well supplied with pure air and a sys
tem of ventilation.
We are told that all the activities of
the body are dependent upon the cir
culation of blood, because it carries
to every extreme and minute part the
required elements, in solution, to build
and replace worn parts, as nature sug
gests, at the same time flushing the
system and carrying away worn and
exhausted tissues and compounds poi
sonous to the body if permitted to re
main. Returning to the heart, the
blood is forced to the lungs, where
about eighteen -times each minute a
supply of fresh air finds its way down
the very small air tubes leading to the
air eelfcs, whose walls are composed of
extremely delicate tissue or membrane,
which is crossed and recrossed by
countless numbers of tinv blood pas
sages from which this waste product
from the body, called carbonic acid, in
quantities one hundred times as great
as pure air contains, finds its way
from the blood to these air cells. At
the same time the oxygen of pure air
passes into the blood, and a very im
portant transfer takes place. In about
t ~o minute* every portion of the blood
is returned to again unload more
refuse matter and be replenished with
the oxygen of pure air, the wonderful
invigorator of the system.
it 13 said that in an animal of 1.000
pounds live weight, about three pints
of blood passes with every heart beat
and there are about fifty beats per
minute. This means that great quan
tities of blood are being exposed in
the lungs for purification, and that the
activities within the animal, the diges
tion and assimilation of new foods, the
growth in the young animal, the build
ing of the meaty tissues in the feeder,
the replacing of worn material in the
laboring animal and production of
| healthy milk in the milk cow, all de
pend upon the circulation of the blood.
If animals are not constantly replen
ished with pure air and are forced to
breathe over and over again these im
purities, poisonous if taken back into
: ihe system, nature cannot do its work,
’ complications arise and disease is like
ly to result sooner or later.
The Good Stallion.
Where an enterprising farmer buys
a good stallion be should be patron
ized by the other farmers. Etit in a
great many sections no fanner can
be found that will invest a Ip’-ge sum
, of money In a flrst-ctaSa slaiXu for a
| number of reasons. One of these is
that he does not feel sure that he
will receive the patronage of the
other farmers. Another reason is
that he knows that if the investment
should prove to be a good one some
other farmer Would want to make
money, too, and would be likely to
buy a good horse and establish a com
petition that would be ruinous. So
he concludes to let things remain as
they are. This is the strongest factor
against getting our farmers to im
prove their horseflesh. The easiest
solution seems to be to organize as
sociations that will buy stallions for
the use of the communities. Then all
are financially interested and no one
will want to secure a stallion for the
sake of competing with the one al
ready purchased.
Action That Stays.
Action in the gait of a horse is to
a large extent inbred. A good many
horsemen succeed in educating horses
to step correctly, but this education
does not stick with a good many
horses. Some horsemen shoe their
horses heavily in front to get them to
pick their knees up, but this does not
become a fixed habit, and the horse
,soon falls back into the old ways
when he gets used to the heavy shoes.
Some try speeding the horse over soft
ground, and to some extent this im
proves his gait, if it is continued long
enough to develop the muscles con
cerned in that action, but if the speed
ing is discontinued for a long time the
action disappears. Another way to
induce an artificial action is to lay
down poles for the horse to step over,
but this, too, produces but a tempor
ary improvement. Only by selecting
and breeding can the action of the
horse be permanently improved.
The Cool Curing Idea.
The cool curing of cheese has been
a matter that has engrossed the at
tention of our dairy experts for the
last two and three years. The suc
cesses obtained in the experimen's
conducted in Canada and America will
surely exert a powerful Influence on
the industry everywhere in the world.
We note that the largest cheese fac
tory in New Zealand and perhaps in
the world has adopted this process
which is apparently far superior to
every other method. In the first
place it makes the control of the con
ditions easy and obviates the necessity
of building expensive curing rooms
where the tempergtare can- be -kept
at between sixty and'seventy degrees
the whole season through. In cool
storing It is merely necessary to place
the cheese in cold storage and the nat
ural forces in them will do the rest
It is infinitely easier to keep cheese
below the freezing point than it is to
keep it at any degree higher. More
over at a low temperature the bac
teria that make bad cheese do not
grow, while the desirable ferments de
velop. This is a way of getting ahead
of the elements that give bad cheese.
When this system is perfected and
adopted we may expect to have only
good cheese placed on the market,
with a consequent increase in the
sales.
Dairy Cows Pay.
Leading dairymen declare that cows
pay better than any other kind of farm
live stock, for the reason that the :
money is coming in every day. This ,
is apparent to every one that has con- !
sidered the dairy cow in comparison ;
with the steer. The cow pays better
but requires more constant attention,
which is the great point against her
and will continue to be unless some
way is found of extracting her milk by
machinery. The price for the beef
steer comes in but once and that a
long time after the original invest
ment has been made, while the profits
from the dairy cow come in continual
ly and sometimes she pays for her
self in a single year. Under some
conditions a good dairy cow will pay
for herself twice over in a year. That
they will continue to pay well is evi
denced by the fewness of the men
that go into dairying. In other kinds
of commercial effort the fact of profit
is enough to draw men into the busi
ness until the trade is crowded. Not
so with the dairy cow. The farmer
does not like to be confined to his
farm and will forego the profits for
the sake of a more enjoyable life. No
one will find fault with him for this;
but the fact remains that the profits
in the business are assured. Espe
cially is this the case with farmers
living near cities or towns where they
can deliver the milk themselves and
get six or seven cents a quart for it.
Frozen Milk in Europe.
In Europe a good many experiments
are being made with frozen milk. Up
to the present time the matter ol
shipping frozen milk has created the
most interest in Germany, where the
practice has been inaugurated of freez
ing milk in bottles. The men that
have made a scientific study of the
process say that the rapidity of cooling
regulates to a considerable extent the
preservation of the milk. The freezing
is evidently not so complete that
changes do not go on, for the observ
ers say that the milk can be brought
back to its original consistency only
if it is kept a few days or weeks at
most. Where it is kept for months
insoluble compounds are formed that
do not rcdissolve. The French have
paid little attention to this matter
probably because the French people dc
not as a rule use Ice extensively. Any
one can see the advantages of frozen
milk if it can be handled perfectly. 11
will doubtless be found that the de
mands on the transportation com
panies will be a considerable offset tc
the advantages of the cold. It would
take only a very short time in uniceo
cars in summer to change the frozen
mass in the bottles into a liquid, anc
the freezing reduces the keeping qual
ity of milk, if we may trust populai
belief and apparent experience.
Dry Parchment Paper.
The use of parchment paper has be
come quite common with makers oj
butter whether on the farm or in the
creamery. As a usual thing it has
been auvjscd to P2* £Plv wet th^
paichment paper but to soaJT Tt ioi
hours or even days in strong brine
It has been implicitly believed that
tliis would prevent its becoming a
means of spreading molds which sc
often become detrimental to the keep
ing quality of butter. A professor in
Belgium has been making some ex
periments to determine whether the
soaking really does help the parch
ment paper to keep the mold away
Butter was wrapped in dry parchmenl
paper and in wet parchment paper
For six or seven days there was nc
difference in the keeping quality ol
the butter, but after that the buttei
wrapped in moist paper took on a dis
agreeable smell and in time became
rancid. The butter wrapped in dry
parchment paper kept eight days long
er than the butter wrapped in moist
paper. The report of the experiment
does not, however, say whether the
paper had been moistened in strong
fcrine or antiseptic solution or wheth
er unsterilized water was used. I|
the latter was the case the experiment
pas little or no value.
Formaldehyde Test.
M. Eury (in Bui. Soc. Pharm., 1904)
recommends a new reaction for detect
ing the presence of formaldehyde in
milk. Place 5 c. c. of milk in a test
tube, add 5 c. c. of a 50 per cent solu
tion of sulphuric acid, and 5 drops of a
1 per cent solution of perchloride ol
iron. Shake well and heat to boiling
If formaldehyde is present a violet
coloration soon manifests itself and
lasts for 5 or 6 minutes. By this
process the presence of 1 mg. of for
maldehyde in a liter of milk may be
detected. This reaction may also be
applied to any food stuff for detection
of this preservative. The substance is
distilled and the substances that go
over are mixed with a little milk oi
casein together with the acid and iron
salt as above. Under the same condi
tions salicylic and benzoic acid do not
give the same reaction.—N. Y. Produce
Review.
Profit in Fattening Poultry.
The farmer that raises poultry
should understand the science of fat
tening fowls, so that he may get the
benefit of the possibilities in the
frame of the chick, instead of the mi#
die man that buys of him with the
purpose of fattening for the final mar
ket. A good many-men are-now go
ing through the country buying up
half-grown birds for the purpose of
fattening them. The men that do this
realize,that the fanner has,taken all.
the risk with the chicks. - He has lost
many during the first month after
the chicks were out of the eggs and
while they were getting feathers, and
he has lost others later from lice and
predatory animals. By the time the
packer or middle man gets hold of
them they have passed the danger
stage and he can take the birds, and
in less than a month greatly increase
their weight It is not wise for a
farmer to let go of half-grown birds
unless he can get a good price for
them.
California leads all the other states
in the value of her annual production
of fruit
//me* i
MID
TALKS T
XT ^
New Ideas in Furs.
In fur coats for winter wear there }
are a number of new shapes in bole- I
ros, and while the blouse coat in fur
will be less worn than last season,
still styles in blouses are also shown.
The long-skirted Louis XV. and i
Louis XVI coats in fur have vests of j
embroidered cloth, velvet, or a con
trasting fur, and the new fur. yetta,
which can be embroidered, is also
used.
Moired caracul and baby lamb, be
ing short-haired, will be much seen in
these coats. Pony skin in black will
be another favorite in long coat furs.
Sable paws are being worked up
into coats as well as muffs, and while
i much less expensive than the sable J
! skin garments, the cost cf combining
the small pieces into coats renders
them anything but cheap.
In squirrel skin garments, the heads
j of the animals will be utilized, and
the matching of the stripes will re
sult in effects quite unlike the furs
made of whole skins.
The making of these small pieces
»f fur into garments is done in Ger
many, where manual labor „is much
cheaper than in this country.
Bear, raccoon and fox furs will be
much seen in neck pieces, the long
nap making them a softening setting
for the face.
Flat stoles and pelerines are to be
much worn, and in muffs the flat
j shape will be the most fashionable,
I though dealers are trying to get up
some new-shaped affair for the wear
| of exclusives.
Fashions in Velvet.
In the broadcloth costumes that are
to share the vogue of velvet, no mod
el seems complete until it shows some
touch of this rich and elegant pile,
1 and, since one good turn deserves an
other, the velvet costumes are show
| ing the touch of the fine broadcloths
; in pretty nearly all of their trimming
I schemes. This is chiefly in the gowns
for outdoor and informal wear. Vests
and revers are usually fashioned in
this wise, and there is simply no end
to the exquisite embroideries, passe
menteries, appliques, needlework and
such that are used in their embellish
ment. Here the girl who is clever
with her needle can add that touch of
originality and individuality to her
velvet gown that will go far toward
making it a conspicuous success, and
when the buttons are made to match
then the design is complete. The
family button bag will be ransacked
this autumn for treasures of long
tgo, and the more quaint and old
Jashioned the buttons the better will
they fit in with current and coming
styles.
Styles in New Skirts.
The new skirts—many of them ar^
| veritable old-fashioned models. They
positively invite crinoline into their
folds. Over the hips, however, they
are fitted snugly and with great skill.
As yet there is no suggestion of pam
i ers, though perhaps the new short
basque jacket may be a forerunner
in disguise of this fashion of other
days. It is below the hip-curve that
the modish skirts this autumn began
to show their fullness, and as they
near the bottom they become grace
fully full and flaring. Of course,
there is a reason why they hang in
this correct and fascinating fashion.
' The new light-weight princess hair
| cloth has much to do with it. Some
1 times it is used in the skirt proper,
and then again it is sewed in the
flounce or flounces of the drop-skirt.
Heavy cords are another device for
giving a full skirt the proper flare at
the bottom. Frequently two or three
featherbone cords are us3d in the silk
drop-skirt.
Veilings.
Veilings of all kinds make very use
ful gowns. An effective dark blue
nun’s veiling has a skirt made with a
plain yoke coming over the hips and
then down into the front breadth to
i "tn a panel. It is built over green
f !c. The jacket blouses and is plait
e : and is caught into the waist line by
F die of green taffeta. Around the
r ck and down the front, which
b< oked invisibly, was the same de
sign. At the top near the neck there
t: e two long ends of dark blue chif
k n finished with fagoting and lace,
i'he sleeves are plaited and flared
fver the elbows and caught into deep
cuffs of green silk covered with a
braid design in blue.
A Group of Pretty Collars.
Ycke-collars make important fea
ture! of present styles and serve an
eminently practical end, inasmuch as
they completely transform any waist
over which they are worn. The group
illt- strated supplies admirable designs
ar 1 is replete with suggestion. No. 1
is made of batiste embroidered and
trimmed with dotted banding; No. 2
la made of inserted tucking with
puffed muslin between; No. 3 of sheer
lawn with motifs and frills of em
broidery; No. 4 of all-over embroidery
with a narrow frill and No. 5 of tuck
ing with motifs of lace and harmon
izing frills. The entire number, how
ever, are amenable to many varia
tions. No. 1 includes a circular ber
tha, but the others are yokes only,
either left plain or trimmed with frills,
and to each one is attached the regu
lation stock collar. To make any one
of the yoke-collar3 for a girl of 12
years of age there will be required %
yard of all-over material 18 inches
wide with % yard of any width for
the bertha of No. 1; 3 yards of band
ing for No. 2; 3*4 yards of insertion
and 21,6 yards of embroidery for No.
3; 2% yards of edging for No. 4; 21;
yards of beading and 2% yards of
edging for No. 5.
Novel Neckwear.
Pretty neckwear of the dog-col’ar
description consists of a broad wl te
or colored satin band brought down
into a deep point in front, and adorn. ;
with alternate rows of ’ gold beads
about the size of hemp seeds ar.d
black ribbon, satin or velvet of baby
ribbon width, with a large penda: t
bead hanging from the center point.
It is especially with dresses cut
more cr less low around the throat
that this sort of neck band is worn,
and if the sleeve is long and drawn
tight at the wrist similar bands often
adorn it. The same notion is carried
out with narrow colored ribbon and
black or silver beads, but with less
good result, the foundation, however,
always remaining white.
For Morning Wear.
House jackets made with yokes
that extend well over the shoulders
are among the latest shown and are
tasteful and becoming as well as fash
ionable. The very pretty model illus
trated combines pink and white dim
ity with white lawn, the big dots be
ing embroidered and all edges finished
with fancy braid; but the design is an
admirable one for all seasons and for
all materials in vogue for garments
of the sort. To make the jacket for
a woman of medium size will be re
quired 4^4 yards of material 27. 4
yards 32 or 2% yards 44 inches wide,
with% yards 32 inches wide for yoke
and cuffs, _
Apple Tapioca.
i Soak breakfast cup of tapioca in
1 quart of cold water for a few hours
or pour 1 quart of boiling water over
it. Boil in an agate pan until the tap
I ioca is transparent. Stir often and
add Vt teaspoon of salt. Core and
pare 7 or 8 large apples and either
quarter them or leave them whole .If
quartered they must be stirred into
the tapioca with 1 breakfast cup of
powdered sugar and 1 teaspoon of es
sence of lemon and the whole turned
out into a buttered dish and baked
for half an hour. If whole the core
holes should be filled with sugar and
lemon juice. Pour the tapioca over
them and bake till the apples are very
soft. Serve either hot or cold with
sugar and cream. A delicious varia
tion may be made by using equal
parts of apples and fresh or canned
quince. s
a *
New Corset Shapes.
The new corset is, of course, of
great interest to women, for she who
has her corsets made to order must,
in a measure, conform to Dame Fash*
ion’s mandates along certain lines.
The new corset differs from the old
in that it supports the bust, but d&es
so without raising it, and sharply de
fines the waist, but without prevent
ing the straight line at the clasp in
the front. Thus it will be seen that
the box-front corset is not the mode
and that the smaller, rounder waist
is obtained by the use of the new cor
set. This does not mean the high
busted effect of the old curved corset
any more than it does the exaggerat
ed straight and box-fronted affair, but
a shape approaching more closely the
perfect and what should be the normal
figure.
Recipe for Mixed Pickles.
The ingredients needful for excel
lent mixed pickles are four large
heads of cabbage, one peck of green
tomatoes, two dozen cucumbers, one
dozen onions, one dozen green pep
pers. Chop them separately and very
fine. Mix all together, and put in a
layer of mixture and sprinkle with
salt. Let stand all night. Then
squeeze perfectly dry with the hands,
and cover with cold vinegar. Let it
stand twenty-four hours, and squeeze
as before and put in jars. Take
enough vinegar to cover it and add
two pounds sugar, one-half ounce each
of cloves, cinnamon, allspice and
mace. Let it boil, cabbage and all,
till tender. Put in jara and cover
closely.
« 4
A Singular Fancy.
A somewhat odd freak qf fashion la
the adoption of black taffeta waist
bands with colored costumes, even
when these are trimmed in color or
white. There is then an accompany
ing black rosette on the side of the
corsage, and occasionally also on the
sleeves. Such waistbands are invari
ably without ends.
Roses for Directoire Hats.
For wear on the new directoire pic
ture hat come roses six inches or
more in diameter. Frill bloom Ameri
can beauties are used on white hats
wftdh °ran*e
with bird of paradise aigrettes, are
used on brown velvet hats.
