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About The Loup City northwestern. (Loup City, Neb.) 189?-1917 | View Entire Issue (Oct. 27, 1904)
Parish Fashion Notes. Velvet and velveteens, plain and In Mttle fancy checks, will be among the most fashionable fabrics worn in Par ts for street and visiting gowns this coming fall and winter. Fall hats, too, will be made entirely of velvet (or trimmed lavishly with it), to go with the velvet gowns. Fancy galons will be a favorite trimming for both velvets and cloths. Trimming makers have never befpre made so many nor such exquisitely ttsisty styles in galons and braids. Efts of color twinkle In and out be tween the heavy, coarse meshes of the braid in a way that adds wonder fully to the charm of the gown. flowers and plumes, In every tint of yellow, on down through burnt or ange and coq de roche, to terra cotta mad rich wine color, are being shown on all sorts of stunning hats. White chiffon and white mull hat3, with deli eate touches of silver are among the prettiest of the evening hats. Norfolk Coat. Norfolk coats always possess a cer tain smartness and are much to be desired for run about suits and jackets. This one is adapted to both purposes and .3 all seasonable ma terials. As illus trated it is made of wood brown cheviot stitched with corticeili silk and trimmed witn | pearl buttons. The | shaped yoke that extends over the shoulders, giving the broad effect, is a specially noteworthy feature and is peculiarly attractive while the cuffs harmonize with it to a nicety. The coat is made with fronts, that axe cut in two portions each, back, sidebacks and under arm gores, the plaits being separate and applied oter the seams, while the yoke is arranged ever all. The sleeves are rn one piece each and are laid in box plaits which j are stitched for a portion cf their length, their fullness forming puffs below, and are gathered into bands ever which the cuffs are arranged. The belt is slipped under the plaits and closed at the center front. The quantity of material required for the medium size is yards 27 inches wide, 4 yards 44 inches wide cr , 9% yards 52 inches wide. Kimona Sacque. The kimona in all its variations has hecome an established fact with West- I ern women and is ever taking on new forms. This one is made with a slightly open square neck, while the shoulders are t r i nt m e d with straps which give the fashionable broad line. The material from which the model was made is pale Mac cashmere, stitched with corticelli •ilk and trimmed with fancy silk mmd• into handing but all the mate rials suited to negligees of the sort can be used. The kimona is made with fronts, back and sleeves. The fronts are tacked to yoke depth and allowed to fall free below that point while the backs are tucked to give a box plaited effect and stitched for a portion cf their length, being pressed into place below. The sleeves are wide and gathered at the upper edges where they are sewed to the sacque beneath the shoulder straps. The band at the front and neck is cut in two portions, which are joined at the center back, and Is arranged over the kimono on indicated lines. The quantity of material required tor the medium size is 4% yards 21 Inches wide, 4*4 yards 27 inches wide or 2% yards 44 inches wide, with 11k yards 21 inches wide for banding. j Novelties in Evening Gloves. Two novelties in white kid evening gloves contest for favor. Each is pretty enough to win patronage. In one the vogue of shirring is shown. The whole top of the gloves, for a distance of five or six inches, is gath ered into Wide shirring. In the other the novelty consists in lacing up the side seam with s silk ribbon, ending la teasels at the top. Latest Skirt Design. Paquin's newest skirt is a very plain one. That famous designer aeons to have discarded the balloon hop requiring yards and yards of ma terial folded around the waist, which he recently delighted in. This newer ekirt has a seam down the front, one ever each hip and one in the back, ft measures about seven yards around the bottom. Ca*Ujrs should always be a part ot •mtj shirt-waist box or box couch. To keep milk sweet for several days aid a teaspoonful of fine salt to eaeh yurt of new milk. ▲a undercover of rubber sheeting, or Aarbleized oilcloth under the linen •over, preserves the top of a wash Japanese trays may easily be cfissaed by nibbing them with a cloth Moistened with a few drops pf oil, and polishing it 6ff with a soft duster Asets of piste glass, the exact sias Ot ike tops, are-often seen fitted to Mghty polished mahogany tables. washstands, bureaus and chiffonien to prevent scratching. To keep insects from birdcages great care in the matter of cleanliness is needed, but, to make assurance doubly sure, it is well, in any case, to tie a little surphur in a silken bag and to suspend it in the cage. WH!L& THE? TEA &&EK3 I* A touch of orange velvet marks the newest long silk coats. Pockets, and many of them, are ap pearing in the fall coats. Red currants are embroidered over a white silk muslin gow’n. A dainty mauve and white check is among the 18-cent suitings. Panama cloth is a nice choice for the light weight outing skirt. Pompadour wreaths catch up the folds of the dancing girl’s frock. Featherboning is a most important feature of the summer wardrobe. A deep belt of orange silk finishes one of the lavender muslin gowns. Repousse and oriental laces are much used on lawn and thin silks. Graduated shades are much in evi dence in costumes cf ^lace taffetas. Long, loose separate coats are quite the most picturesque item of the sea son. There is something indescribably ethereal about the finely dotted Swiss frock. Bisque of Oysters. Scald a pint of oysters in their own juice, strain them through a fine sieve and save the liquor. Press the oyster through a puree sieve into a saucepan, pour their liquor over them, stand them over the fire, add, a little at a time, half a pint of hot milk, stir gent ly to keep the mixture from curdling, and when it has boiled one minute, strain into another saucepan through a fine sieve. Blend to a cream in a sauce pan two tablespoonfuls of butter and a heaping tablespoonful of flour and add half a pint of milk slightly heated, stirring it till perfectly smooth. Stand this over a slow fire and very gradual ly add the oyster mixture from the other saucepan, stirring the whole con- ! stantly. I.et cook two minutes, then season well with salt, a little red pep- I per, a level saltspoonful of powdered mace and the same of cloves. Put a tatiespoonful of finely chopped parsley in a soup tureen, pour the bisque over it and rerve. This is one of the most delicious and nutritious of sotips, but the utmost pains must be taken in its preparation to keep it from curd ling. New Colors. Shore resorts give many hints of new’ styles. One notes that bleu passe (old blue) is one of the coming colors which will be worn in late autumn and in the winter of 1004-05. Broadcloth shows it well, but it is displayed to perfection in the new velvets and in soft-finished cashmeres and the rich looking Irish poplins. Other so-called new colors to be worn chiefly In evenf ing gowns or In velvet or satin eon piecements to tailor frocks are almond green, the exact shade of the pale nut color seen in nougat, and the flushed yellow called moidore, after the old time gold pieces and the burnt orange (cog de roche). Taffeta Is Popular. With each week taffeta seems to be. given a new lease of life, and cos tumes built of it are used for all oc casions. Its adaptability for varied functions naturally depends entirely upon the lines on which it is built. It is also material that does not be come monotonous, and one wardrobe can safely contain two or three taf feta gowns. Checked taffetas of all kinds remain modish. One recently built in brown and white check has a skirt cut round, barely clearing the ground, hung in small unstitched box plaits. The blouse jacket has a roll ing collar of black satin and below the collar the sides turn away in point ed revers that are faced with Russian embroidery. The sleeves are finished with a loose cuff faced with black satin and trimmed with straps of the embroidery. The undercuff is of white pique and there is a waistcoat but toning with small pearl buttons to the turn over collar. Circulai Skirt With Box Plaited Flounce. Skirts that clear the ground and render walking comfortable at the same time that they are hygienic appear to gain ad herents week by week and month by month, until it is fair to say that no other sort is quite correct for the costumes of general wear. This very excellent model is quite new and is made snug fitting and plain over the hips while it gives abundant and graceful flare at Its lower portion and is made with a full length back which is always de sirable. As illustrated, the material is one of the new green and blue che viots trimmed with black velvet, but the model is adapted to all seasonable materials. The skirt is made with a circular portion, flounce and back gores. The circular portion is fitted over the hips by means of tiny tucks and the flounce is box plaited and joined to it, the pointed edge falling over the plaits. The back gores are laid in two box plaits that extend from the belt to the lower edge and the closing is made invisibly at the center. The quantity of material required for the medium size is 9 yards i.7 inches wide, 4% yards 44 inches wide or 4 yards 52 inches wide. Bedroom Color Schemes. If ever there wa3 temptation tp fur nish a bedrcom in one color scheme it is certainly this year, for all the good shops are offering complete Bets in bed furnishings in one color. In baby blue come California blankets bound in bread white taffeta ribbon. The cover for these is a heavy white linen, done in eyelet work or broderie anglaise in a florid pattern. The palp blue blankets may show through this eyelet work, or a slip of blue silk may be used beneath it. The down puff, which is to be rolled at the foot of the bed, is of pale blue satin, with the centerpiece and corners worked in flowers, evolved from narrow ribbons. The effect of the ribbon embroidery is that of renaissance work. THE FASHIONABLE RED. Deep rich red is always fashionable for cool weather and possesses a cer tain inherent charm when worn by young girls. This very attractive frock shows the color in a light weight novelty wool material and la trimmed with fancy banding, in which are threads of gold, combined .with collar and cuffs of plain red. The dress is an attractive yet eminently simple one and is made with a blouse waist and full skirt which are joined beneath a pointed belt The wide col lar gives the breadth that always is becoming to growing girls and the, closing is made at the back. - The quantity of material required for a! girl of ten years of age Is Sft yards 27 or 3% yards 44 Inches wide, with! % yards for collar and cuffs. Environment of the Feeding Steer. The environment of the feeding steer has something to do with the use he makes of his food, and this something is more than we usually think. The tests to determine whether steers do best in barns or in open sheds have given sometimes one re sult and sometimes another. An in vestigation of these results has con vinced the experimenters that the con dition of the feeding yards has had more to do with the gains than the question of temperature. Where con ditions have been such that the steers have been comfortable they have made better gains than where conditions were such that the steers were un comfortable. A feeding lot must be well-drained or it must be well bedded, and if it is both so much the better. In this connection it is hard ly supposable that steers that have to wade through a barnyard a foot deep in soft manure will do as well as where the yard is kept clean. There are numerous yards where the animals are purposely kept in filth for the sake of pulverizing the accumulating ma nure and hastening the rotting of the rubbish that is thrown in from time to time. Some feeders are coming to the practice of paving their yards. An experiment at the Illinois station showed that the paved yard gave bet ter results than the unpaved one. Similar results were obtained at the Pennsylvania Experiment station. The comfort of the animals has a financial value. Alfalfa for Hcgs. There is do doubt that alfalfa is one of the best foods that can be raised for hogs. The cattle man has come to appreciate the value of alfalfa, and wherever he has been able to raise alfalfa he has done so. He has recog nized it as a cheap source of protein. The hog raiser on the other hand is coming to realize only slowly that the hog needs protein at all. He has come to think of the hog as an animal that needs a food that will make fat, and, as a result, we see little alfalfa growing on the farm of the man that makes hog raising one of the principal features of his agriculture. Alfalfa can be fed in the same way as clover is fed, with the exception that it is not so readily pastured. Alfalfa may be pastured so close that it will only slowly revive from such treatment, while clover can be pas tured close and still come up quickly. But alfalfa is a good green food and is good when dry, if it is cut up and mixed with soft food or steamed. It has been charged that too much alfalfa makes a soft pork, but this is the case only when the hogs are not properly finished on grain. No one believes that a feed like alfalfa should be fed almost exclusively. It is a good thing to build up the frame of the animals; but it does not provide enough carbohydrates to make it serve the double purpose of a devel oper and a finisher. When to Begin Grain Feeding. A good many steers are annually fitted to be slaughtered in the winter. The time of beginning the feeding of grain to such animals must be deter mined by the condition of the pas tures. One of the causes of poor re sults with such cattle is the begin ning of the feeding of grain some weeks after it should have been be gun. As soon as the pastures begin to fail the owner of the cattle should begin giving them grain. The fall pasture needs to be watched in this respect, as it frequently occurs that it begins to fail long before the owner suspects it. In some cases it is the practice to keep the steers on pasture all through November and a part of December. Frost after frost has re duced the amount of food and deterio rated what was left. No exact time can be set for the beginning of the feeding of grain, for the reason that pastures in different sections differ greatly as well as the time of the com ing of killing frosts. But this thing may be set down as certain, that if the steers are allowed to be but partially filled for a week or two it will check growffr, and this growth once checked is very slow to be resumed. Notes on Sheep Raising. If lambs come in winter ewes should be fed a little grain two or three weeks before lambing, then after the first few days feed the ewe a variety of grain and the best, roughage you can get. Lambs should be fed apart from the ewes, oats, corn and a mix ture of nine parts bran, one part oil meal, fed In different boxes, give the right variety. Many flocks are allowed to carry their wool, or part of it, until very warm weather, muck to the discom fort of the flock and loss to the lambs, because ewes that are too warm can not give as much milk as if comfort able. Keep the flocks clean outside by dip ping. Keep them clean inside by fre quent change of pasture and variety of feed. Keep yourself hustling to improve your flock by selecting new blood and weeding out poor stock. Keep posted by going to fairs and visiting your neighbor’s flocks. Go slow and learn the business.—W. C. Bradley. Cold Weather Calves. During cold weather calves should be kept with their dams in warm, clean box stalls for the first couple of weeks, except for a few hours during the warmest part of the day, when the cows may be turned out and the calves given a sunning by themselves out of sight of the cows, says H. W. Crew. In nice weather it is better to separate the calves from the cows after two days and let them suck all they want three times a day for the first week and then twice a day until they are about six months old. If some do not get about all the milk they want from their dams they may be allowed to finish other cowa giving a surplus that have calves about the same age. The first month after seed corn has been husked is the most critical pe riod with it. Dairy Cows Must Be Cared For. In looking over many of the reports from men who have been through the country taking a cow census, I find that the dairyman who has tried to improve the stock by introducing into his herd a thoroughbred sire of some of the distinct dairy breeds, is the one who has realized the most profit every time. I want dairymen to have the best cows, and if I speak of the special purpose dairy cow and do it forcibly, it is because I believe the dairyman who is doing anything short of this is not living up to the full pos sibilities of his business. As I travel through the country and see the con dition stock is in and how they are cared for and the feeds used, I am inclined to think that perhaps there is a place for the common or dual pur pose cow, until such a time as he shall turn over a new leaf, “Quit his mean ness,” as Sam Jones says, and improve his ways of feeding and caring for his stock. i nave been in places this wmtei right here in the state of Wisconsin where cows were kept out of doors al' winter, with a run in the old corn field a little poor hay and the straw stack for shelter. Would the strictly dairy cow be able to do business under these conditions? She might possibly sur vive, but the idea of profit would be entirely out of the question, for ii would take at least the first half oi the summer for her to pull body and soul together, and by that time she would have got all out of the notion of giving much milk. Dairy type is not r i accident, and there is good sense in every point of make up. In the matter of judging a dairy cow there ( is nothing so reliable as the milk scale | and the Babcock tester, but a pros pective buyer in some cases, or v judge in the show ring, must have a quicker way of Judging and he must have the ability to recognize at a glance the signs which have proven to be the evidence of the true dairy type.—F. H. Scribner at Wisconsin In stitute. The Cow and the Pig. In some sections of the country many more cows are kept than pigs, even where butter has to be made on the farm. In such a case of course the skim milk is abundant and as the hog can make more use of it than any other farm animal, it should be thus used. There is no doubt that every farmer that keeps a few cows should also keep a sow and raise at least odc litter of pigs per year. A great many farmers say they do not keep pigs for the reason that they can keep only one or two and many springs the crop of pigs is so light that none are for sale. It is the practice now, as it has been for no one knows how long, to buy pigs iu the spring. The argument against keeping a sow i§ that more pigs will be produced than the farmer has any use for. But as young pigs are always in demand for eating, there is scarcely a difficulty in this regard We have seen pigs sell at $3 each in the spring, and a litter that numbers six eight is therefore profitable. The cow and the pig are natural allies, even more so than the steer and the pig. Pig raising Is almost an integral part of dairying. It is evident that under such conditions the pig is about all profit, and for that reason every farm should raise a number, and where they are always raised the number should be increased. Silage for the Calves. Opinions differ as to what time of life the calves should have silage fed them. Some would give it to them when they are six weeks old, but more careful ones say wait till the calf is six months old. The same people do not turn their calves onto the pasture till that time at least if the date would bring them on the pasture while the grass is still filled with succulence. The digestive organs of the calf do not seem to be adapted to either fresh grass or silage or any succulent food. But when the calf is six months of age it is safe to feed silage, but the amount should not be rapidly in creased. The feeder must know enough about the animal to tell from day to day the effect of the food he is giving, and must regulate the feed- : ing accordingly. When a calf gets old enough so that the silage will not hurt him by reason of its succulence it becomes one of the best foods pos sible to give. Not only is its effect healthful, but It is a cheap feed. The farmers that have much young stock to raise would find the silo a valuable adjunct to their feeding equipment. Sour Milk an Elixir. For centuries men hunted for a fountain of perpetual youth. Failing in that quest, they have turned to hunting for some thing that will lengthen life. We doubt if they have been able to discover anything that will have that effect, or if they will be able to find it. It is interesting, however, to note that sour milk is de clared by a professor of the Pasteur institute to have the power of length ening life. “Sour milk,” says this pro fessor, "contains a large bacillus re markable for the great quantity of lac tic acid it is capable of producing. This microbe does not exist normally in the body and can be introduced with great benefit to the health, as it preys on the hundreds of thousands of mi crobes that infest the intestines.” He claims that the Bulgarians are long lived because they are great consum ers of sour milk. Italian Cheese. This variety of cheese is manufac tured from milk which has been de prived of about half its cream. It is not pressed, like American cheese, but is worked and molded with the hands. After molding the cheese is put into brine for three or four days, and when thus salted, is taken out and hung up to season or cure. The finished product resembles a summer squash in shape, being provided with a knob on one end. The taste is some thing like that of a Switzer cheese, and the texture is rather dry. The manufacture of Italian cheese is rather expensive, and consequently it brings a very fancy price.—N. Y. Produce Review. I The Roots of Legumes. Recently in walking through a field in Illinois with Professor Hopkins, that gentleman remarked that the roots of leguminous plants differed very greatly as to their value when turned under, on account principally of the differences in their volumes. This is contrary to popular impres sion. The idea has been that all leguminous plants had large roots that supplied a considerable amount ol matter to the soil when turned under. The professor had in mind the con trast between the cow pea and red clover. The roots of the red clover contain three times as much manurial value as do the roots of cow peas. Last winter we published a number of articles on the value of the .cow horn turnip for fertilizing the soil, at least so far as the adding to the soil of vegetable matter is concerned. Cow horn turnips do not belong to the legumes, but it will be easily under stood why some of our farmers think ’° well of them for plowing under when we say that over forty per cent of the manurial value in the cow horn turnip is in the roots. With most other plants it is far dif ferent, the great bulk of the fertility being in the tops. With alfalfa even, deep rooter as it is, we find the value of fertility in the roots to be only 40 per cent of the whole, or thereabouts. Of course proportion will differ as the crops differ in volume and the kinds of fertility in the soil. In a rough way we may say that about 30 per cent of the manurial value in the red clover plant is found in the roots. It it interesting to note the great dif ference in value between rod clove: 2nd crimson clover, as to the roots. The latter named plant has only about five per cent of its manurial value in the roots. Not knowing this, doubt less a good many men have raised crops of crimson clover and plowed under the roots with the impression that they w'ere increasing the manu rial value of their land. In the case of crimson clover the whole crop will have to be plowed under If much good is to come from it. In the tops are generally found the greater portion of the potash and nl trogeu. There is an exception in the case of red clover in which the great er portion of the nitrogen is usually found in the roots. It must be under stood that the proportions of the fer ! tilizers found in tops and roots are subject to very great fluctuations, running in some cases as high as 40 per cent. in the mam the relative value ol roots for turning under are over-esti mated. The popular impression has been built up in some measure by the occurrence on the roots of the nodules that are known to contain nitrogen. The tubercles are however so small a proportion of the whole plant that this is of little consequence. But in the consideration of the value of the nitrogen in the root tuber cles another factor enters in, and that is the greater availability of the ni trogen in the tubercle.—Farmers Re view. Plowing Up Grasshopper Eggs. The eggs of grasshoppers are laid along in the latter part of summer, in clusters about an inch below the sur face of the ground. Each cluster or mass is surrounded with a frothy ma terial, which seems to act as a pro tection from excessive moisture. Plowing the ground where eggs are laid breaks up these masses and de stroys the protection; in some cases it turns the masses down so deep in the soil that the young hoppers, even though they hatch, cannot force their way upward to the surface. Almost no grasshoppers will hatch in ground that has been plowed. Hence it is de sirable to watch closely the egg-lay ing habits, and see if the eggs are not laid in places where plowing can be done. With the Rocky Mountain lo cust, this has several times served to destroy a whole swarm. With our principal species there are certain pre ferred kinds of soil for egg-deposition. U Market Lake they selected gener lly the edges of slight depressions in he plains. These depressions or hoi jws were low enough so that they jroduced a kind of salt-grass, and not i sage-brush. The absence of sage nade them more conspicuous than the lifference of level. About the edges of these places the newly hatched young were very numerous. Plow ing could have been applied here with good results. The land in Big Camas Prairie lies differently, and does not offer many of these spots. Here the hoppers showed a marked preference for sandy or gravelly places along the edges of creeks. I did not have an opportunity to judge whether plowing could be done in these places. Ground under cultivation is rarely or never used for egg-laying by grasshoppers. All the species seem to prefer a hard er texture of earth and some will even choose the wheeltracks of roads.—J. M. Aldrich, Idaho Station. Slack Methods Costly. One creamery I visited was clean and neat, yet, through the buttermak er’s antipathy to the use of commer cial starters and an alkali test, he allowed the quality of his butter to be dominated by the character of the feeds used to such an extent as to lose about $500 in a very short time. The buttermaker was also careless about the granular butter being washed out of the churn onto the floor and down the drain which he made the manage ment believe was unavoidable.—Prof. J. G. Moore. Corn Intended for seed should not be stored on a shelf or on a floor, as in such a position the circulation of air is imperfect and the kernels on the under side of the ears often mold. The corn should be placed on a rack Seed corn when stored may appear perfectly dry, but as soon as the mois ture begins to work out of the com moisture will appear on the surface unless the circulation of air is con stant enough to dissipate it Take Census With Beads. The recent census of the nativ i\ the Transvaal was taken with Each headman was furnished \\i' : a number of beads of different < !ors. and twine on which to string tl * rn. A big black bead represented an adult married native, a big yellow ' . • ,1 a grown single man, a big blue l a married woman, and a whit- el a singe woman over fifteen yen. Id. A small yellow bead stood f. and a small white bead for a THIS WOMAN KNOWS WHAT ONE OF THE SEX DiSCOV ERED TO HER GREAT JOY. Mrs. De Long Finds That th; Inde scribable Pains of Rheumatism Can Be Cured Through the B cod. Mr3. E. M. De Long, of X West Broadway, Council B; va, found herself suddenly at:; rheumatism in the winter < : i She gave the doctor a chanr- • her, which he failed to impr.t i then she did some thinking i. . perimenting of her own. She »a successful that she deems it her to tell the story of her escape fr suffering: "My brother-in-law,” she says, "was enthusiastic on the subject of hr. Williams’ Pink Pills as a purifier of the blood, and when I was suffering extreme pains in the joints of my an kles, knees, hips, wrists and elbows, and the doctor was giving me no re lief, I began to reflect that rheuma tism Is a disease of the bit od. and that if Dr. Williams’ Pink Bills are so good for the blood they . t be good for rheumatism and worth a trial. “I was in bed half the time, suff r ing with pain that cannot be desrr:; 1 to one who has never had the di < . e. It would concentrate sometimes in • • > set of joints. When it was in my i ■ ! could not walk; when it was in : iy j elbows and wrists I could not ev draw the Coverlets ovof liiy body, had suffered in this way for wet ks before I began using Dr. Williams' Pink Pills. Two weeks after I began with them I experienced relief and after I had taken six boxes I was en tirely well. To m?ke sure I continu- d to use them about two weeks longer and then stopped altogether. For sev eral years I have had no reason to use them for myself, but I have rec ommended them to others as an ex cellent remedy.” -v Dr. Williams’ Pink Pills furnish th® blood with all the elements that are needed to build up healthy tissue, strong muscles and nerves, capable of bearing the strain that nature puts upon them. They really make new blood and cure ail diseases arising from disorders of the blocd or nerves, such as seiatica, neuralgia, partial paralysis, locomotor ataxia, St. Vitus’ dance, nervous prostration, anemia and all forms of weakness in either male or female. They are sold by all druggists. Snuff Boxes With Histories. In the days when a snuff box was considered a necessary attribute to the perquisites of a beau—or a belle —much ingenuity was brought to bear upon the manufacture of these dainty trifles. The results were often very novel. Those with a taste for the morbid, could buy snuff boxes made from the wood of scaffolds, chairs that murderers had «at upon or parts of their houses. Study Prospective Bridegroom. A would-be bridegroom in Kamchat ka has to serve some time in a nu rial position in his prospective fa;h< r in law's household in order that tha brides family may have an opporft m ity of observing whether his habifs and temperament are worthy of her. Has 158 Descendants. Mrs. Alice Simpson, a Stockport England, nonagenarian, has five sons and three daughters living, seventy one grand-children, seventy-four great grandchildren, and five great great grandchildren, making a total of 153 descendants. At Least One. A South African constabulary com mandery office wrote to a local troop officer asking if tly?re were any don keys in camp. The reply came, in the troop officers handwriting: “Yes, one —R. H. Symes, Captain.” Cologne and Dartmund burn their garbage by means of electricity. SAFEST FOOD In Any Time of Trouble la Grape-Nuts. Food to rebuild the strength and that is pre-digested must be selected when one is convalescent. At this time there is nothing so valuable as Grape-Nuts, for the reason that this food is all nourishment and is also all digestible nourishment A woman who used it says: » “Some time ago I was very ill with typhoid fever, so ill everyone thought I would die, even myself. It left me eo weak I could not properly digest food of any kind and I also had much bowel trouble which left me a weak, helpless wreck. “I needed nourishment as badly aa anyone could, but none of the tonics helped me until I finally tried Grape Nuts food morning and evening. This not. only supplied food that I thought delicious as could be, but it also made me perfectly well and strong again so I can do all my housework, sleep well, can eat anything without any trace of bowel trouble and for that reason alone Grape-Nuts food is worth its weight in gold.” Name given by Postum Co., Battle Creek, Mich. Typhoid fever, like some other die eases, attcks the bowels and frequent ly sets up bleeding and makes them for months incapable of digesting the starches and therefore pre-digested Grape-Nuts is invaluable for the well known reason that in Grape-Nuts all the starches have been transformed Into grape sugar. This means that the first stage of digestion has been me chanically accomplished in Grape-Nut* food at the factories and therefor* anyone, no matter how weak the stom ach, can handle it and grow strong, for »I1 the nourishment is still there. There’s a sound reason and 10 days* trial prove*.