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One advantage of a city being shaken
down and burned up is that it can b«
rebuilt on a grander, finer scale than
•ever before, so that eventually the
catastrophe turns out to be a blessing.
As the years progress this is going to
be true of San Francisco, for out of
her ruins there is slowly but surely
rising a finer and better city. And
then in such a time of need there are
so many to aid in the building of a
grander city that many unexpected
features present themselves for the
embellishment of the city. Among the
many such is the gift of a design for
a temple of music and art, a wondrous
plan which represents 12 years of
4. work by Hendrik Christian Andersen,
the master architect and sculptor of
Rome, a man to whom the most
captious critics accord the greatest
honor. They say that no sculptor or
architect of the world save Andersen,
to-day embodies so thoroughly the
vital creative genius of the immortal
Michael Angelo. Andersen is but 36
years of age.
Perhaps because California is re
garded as another “sunny Italy,” where
there is a just appreciation of music
and the other arts, perhaps because
of the sympathy born of kindred mis
fortunes, and surely because Ander
sen wishes to see this work of love be
come a reality, he sent all these beau
tiful plans and their detail to San
Francisco with the hope that the new
world, and, incidentally, the most at
tractive part of it, might have the
finest temple dedicated to the arts in
any country. Freely, fully and with
genuine good will, Andersen gives to
San Francisco this result of 12 years’
work, plus his genius. It surely cost
a pang to send these plans from the
place for which they were intended,
particularly as the reason that they
were not developed in Rome lay in the
repeated disasters that came to Italy.
So much money was needed for the
desolated, suffering people that the
fund designed for the temple was di
verted to their use. Under the circum
stances there could be no thought of
this architectural dream in Rome, but
the creator of it believed in the possi
bilities of the rich, new country.
This temple o; music and art was t^
) have been built by the municipality
of Rome. Because of the large ex
penditure involved in this scheme
some money had been set aside an
nually for several years. Just about
the time the first definite steps were
to be taken for the building of this
monument the recent Vesuvian dis
asters came and because the claims of
suffering' humanity some first the
money for the temple was given to the
victims. Then came San Francisco’s
time of trial and Hendrik Andersen
sent the plans thither, thinking that
<in the upbuilding of the newer and
greater city the temple could be real
ized.
To attain the result Andersen has
achieved in these plans, he visited and
studied all the galleries of art and
many of the opera houses of Europe;
and, out of the centuries of competi
tion and experience, he conceived this
splendid composite. The plan em
bodies a double stage, one for grand
opera and the other for symphony
•concerts or other big musical expres
sion. The two stages are back to
back and so arranged that they can
be thrown into one when necessary.
The auditorium of the grand opera
house has a tremendous seating ca
pacity; that for the symphony con
certs is proportionately smaller. A
circular promenade affords equal and
fitting access to the art galleries which
surround the auditoriums, where per
manent exhibitions would be placed.
Adequate entrances to the varied in
terests in the temple from outside are
provided for.
It Is true that the magnificence of
1 the design for this temple means a
.<*■ suitable setting with possibilities of
egress and ingress on all sides, but
all this would be possible on the half
block site of the former Mark Hop
kins institute of art. It is not too
much to dream that this great struc
ture might Im built on one of the
many hills oi San Francisco instead
of one of the seven hills of Rome.
As a prece of architecture nothing
could be more impressive than Ander
sen's design and nothing more fitting
to crown an eminence. A dome of
harmonious lines well fitted to the
proportions of the building proper has
its groupings of statuary as has the
building. Across the three doors of
the main entrance a frieze in relief
done in bronze like the groups adds
great beauty and dignity to tbs fine
ensemble of art and architecture. Fig
ures in fine relief have been designed
for the wings where the galleries are
placed. The bronze is recalled further
in the doors for every entrance, allow
ing harmonious proportions of stone
and metal.
Some thing of the character of the
sculptured figures designed for the
temple may be realized after a consid
eration of some of the work of Ander
sen that is ornamenting the peerless
city. At present, in his colossal studio
in Rome, an army of Italian workmen,
under his direction, are busy with the
gigantic group designed for a fountain'
typical of nature. The figures repre
sent day and night, the progress of
love, the new born day of Joy and, as
a whole, the evolution of man. They
are being done in bronze. Andersen
has four years more to work on the
“Fountain of Life.” He has already
devoted seven full years to this mas
terpiece. The fountain is to have 42
figures in all, and two hors»3, the
horses typifying progress. Besides
this piece of work, Andersen is at
work on the giant Lafayette and
Washington statue, conceded to have
no equal in modern sculpture for sym
metry of line, lofty poise and techni
cal skill. The figures are of gold
bronze and the pedestal of granite.
With all the possibilities in this, grift
of architecture and art laid at the
feet of San Francisco, it is commend
able that the west should dream of
their fulfillment, even though this be
a day of the strictly material upbuild
ing.
The President’s “Den.”
Just across the hall from the head
of the double stairway which leads
to the living-room floor of the White
House is Mr. Roosevelt’s library and
den. Book shelves hug the walls
on three sides of the room, and while
the books form only a small part of
the president's library, there are vol
umes present which touch upon near
ly every subject which are likely by
any chance to occupy the presidential
attention during his term of office.
There are many nature books; many
political books, and many historical
and “literary’’ books..
There is a fireplace deep and sweep
ing let into the middle of the room's
east wall. Nothing but wood is ever
burned in the fireplace, and following
a camp habit, Mr. Roosevelt oilten
makes the fire himself. In his out-of
offlce-hours time, which means the
evening, the president entertains his
personal visitors in his library, light
ed by the wood fire and by a double
student lamp which burns on a writ
ing desk between the two south win
dows, and from which in the daytime
one can see the sweeping White
House lawn, the meadow stretches be
yond, the Washington monument und
the Potomac river.
Henry Clew’s Gift to His Daughter.
Henry Clews has bought and pre
sented to his daughter, Mrs. Herbert
Parsons, the country estate at Lenox,
Mass., known as Bonnie Brae, formerly
owned by Henry A. Barclay.
Bonnie Brae consists of a twenty
room dwelling, with spacious grounds
of thirty acres, covering some of the
highest land in Lenox. It was in the
stable on the property, just then com
pleted at a cost of $40,000, that Mrs.
Barclay gave her celebrated “stable
ball.”
It is said that Mr. Clews has in view
still further improvement on the
place.
REALLY DID HEAR SOMETHING.
How Messenger Had His Previous
Suspicions Confirmed.
Portsmouth, N. H., is a town rich
in quaint memories. An additional
charm has been woven about the
dreamy old place by the magic pen
of the late Thomas Bailey Aldrich,
who was born there, and has written
of it in his “Old Town by the Sea."
In those days one of the charms of
the town was the large number of
persons living there who had individ
ualities marked enough to make them
/ known as “characters,” and Mr. Ald
i rich, in his whimsical way, says that
( a serious accident which marked the
running of the first railway train was
the killing of “Local Character.”
Few men who were boys in Ports
mouth but remember Wilbird Penhal
low and his sky-blue wheelbarrow.
With his vacant, white face lifted to
the clouds, seemingly oblivions of
^(everything, yet going with a sort of
heaven-given instinct straight to his
destination, he trundled that rattling
wheelbarrow for many a year over
Portsmouth cobblestones.
So unconscious was he of environ
ment that sometimes a small boy
would .pop into the empty wheel bar
i-ow atnd secure a ride without Wll-'
bird arriving at any clear knowledge
of the fact.
His employment in life was to de
liver groceries and other merchan
dise to purchasers. This he did In
a dreamy, Impersonal sprt of a way.
One day he appeared at a kitchen
door with a two-gallon molasses jug,
the top part of which was lacking; it
was no longer a jug, but a tureen.
“Goodness gr&clous. Wilbird! You
have broken the jug!” exclaimed the
mistress of the house.
His features lighted up and ho
seemed immensely relieved as he re
plied:
“There, I thought I heard some
thing crack!"—Youth's Companion.
“Why don’t you call in Dr. Hear
asked the friendly cricket.
“Not for me.” promptly replied the
sick centipede. “I had him once.”
‘What’s : the matter? Did he poll
your • leg?”
“Did he? Why, he pulled all of
them!”
mumimeif
Three pretty yet easily-nMde blouses are shown nerq; they are suitable
for almost all blouse materials The first is in pale blue chiffon taffetas; the
yoke of piece lace has a shaped strap of taffetas laid on It. The front is laid
in seven box-pleats stitched at the edges for 3 inches, each being trimmed by
a fancy button. The joining to the yoke is covered by a strap. The sleeves
are box-pleated at lower edge, and are finished by a lace cuff and narrow frill.
The second is in white lawn finely tucked in front; the small yoke and
the strap down front are of white lace, with collar and sleeve band of the
same; both are edged with bands of lawn.
The third blouse pictured is in white washing silk. The yoke is com
posed of lace insertion of two widths, mitred to form a deep point in centre
front and on each shoulder. The silk is finely tucked where it joins the yoke,
the tucks being 3 inches in length. The collar and sleeve bands are of lace
insertion strapped each edge with silk. The fullness at top of sleeves is
pleated intoTiie armhole.
Abundance of This Trimming Seen on
Frock at Fashionable Resorts.
There is no doubt that this is a sea
son for laces, for all of the-frocks for
the fashionable summer resorts show
abundant quantities of this trimming.
One of these is a dream in palest sil
ver gray chiffon cloth trimmed with
transparent insertions of very fine
Irish crochet lace. These are at
tached to the material with a fine net
work of embroidery silk and narrow
vandyked insertions formed with tiny
rondeaux of the cloth, forming an open
design through which the lining of the
palest iris taffeta is visible.
The bodice is en suite and about the
waist there is a fitted girdle of iris
colored satin, boned front and back,
and trimmed with little rosettes of
embroidery in the center of which are
small jeweled buttons. Elaborate
trimmings of fine_ needlework and
strappings trim the bodice, which has
a vest of • plaited chiffon over which
fold inside revers of lace, joined by
narrow bands of ribbon velvet. The
sleeves are in doubles of chiffon cloth,
with underpuffs of chiffon, gauged
into elbow cuffs of embroidery and
Irish crochet.
Big Brooches.
Big brooches are all the go—really
big ones, such as were worn two gen
erations ago; only, with the exception
of the cameo pins, they are more gor
geous affairs. The modern big brooch
gleams and sparkles or is a sheet of
vivid color. There is nothing de
mure about it—it is a striking, effec
tive ornament. ’
Most of the big pins hold a single
semi-precious stone. The stone makes
the brooch, for the setting is simply a
narrow rim about it. Transparent
stones are not, as a rule, backed with
setting, as this detracts from their ap
pearance.
Amethyst and topaz seem to out
number other transparent stones used
for these big brooches, such as gar
net, peridot, aquamarine, etc. Well
cut topaz pins gleam like living Are;
the amethyst pins glow with a more
subdued light.
Foulard and Rajah.
A few foulards are blossoming with
the swisses and-mulls and other sum
mery stufTs. The foulards already
shown are chiefly of the dotted va
riety, showing very slight variations
upon designs already familiar. There
are women who will not consider
planning a warm weather outfit with
out including in it at least one
foulard frock, and no other silk is
quite its equal for general utility wear
in warm weather.
Plain rajah is offered in all the
leading shades which are likely to re
tain their popularity, and it is said
that this material is to be tremend
ously worn for motor and traveling
coats and costumes.
Ruffles Must Be Coaxed.
The majority of laundries have not
yet learned how to iron satisfactorily
the platings so popular this season on
the front of shirtwaists. The best way
is to fasten down the plaiting with
two rows of basting before ' it is
washed. The piece should then be
ironed on the wrong side to press the
plaits in shape. When this is done,
draw ont the bastings and iron on the
right side. Some laundries flute them,
but they do not look so well. If the
plaiting is edged with lace it will need
careful picking out with the fingers.
Some girls have found it less trouble
and more satisfactory to buy the plait
ing by the yard, and, after it is soiled,.
throw it away.
Length of Skirt.
Remember that the length of the
skirt is decided by the purpose for
which. It is to be used. Walking skirts,
both cloth and linen, are from three
to four inches from the ground. All
formal gowns, however, for afternoon
and gvening wear, train slightly.
Simply Process That Will Insure a
Correct Drop to Finished Garment.
Finish your skirt all but the bottom,
then give It a thorough pressing. Take
a large pail or a small tub, or any
thing round that measures about 19
inches in depth and about 75 inches
around the top and has a good edge.
Be sure your depth measures even all
around. Put your piano stool in cen
ter of tub. If the top is hollow put a
board over to make it level. Now you
can raise and lower your stool, accord
ing to the length you desire your
skirt. For a full length the stool
must be even with edge of tub; if
shorter, lower your stool as much be
low the edge as you want the skirt to
measure from the floor. Stand up on
stool perfectly still, allowing your
skirt to fall over tub. Have some one
mark on the edge, on the right siile of
skirt, with a piece of tailor chalk,
being careful not to slide the skirt
away from its natural place. Turn up
according to chalk line, and you will
have a perfect length.
The skirt and bretelles of this pret
ty frock are of pink linen trimmed
with bands of the same. The blouse
is of white batiste with a little em
broidered figure in pink.
The yoke is of lace trimmed with
bands of insertion and bordered with
a ruffle of lace or embroidery which
forms the epaulettes. The sleeves are
finished with cuffs of the pink linen
trimmed .with bands of.the same, .and
the girdle and buttons are also of the
pink linen.
To Unwind Silk.
Wind over back of chair as much
silk oft the spool as you think neces
sary for the work. Slip off chair, hold
silk firmly, and cut at one end. You
now have all your thread the same
length. Next take a piece of beeswax
and wax well. Press with a-warm
iron and tie with string in center of
threads to keep all together. You
thus will be able to use every inch
of silk without the usual knots and
snarls.
Gathering it Correctly.
Use two run threads, about one
third inch apart, and pall one from
each end of gathers. Draw tight and
stretch or pull the goods down from
the threads. .Then push gathers out
on the threads to the length desired
and <me can baste them in position
without the threads twisting up in
front of the needle, as they do other
wise
BEEF CROUTONS A DAINTY.
Savory Flavoring Is the Most Im
portant Part of Dish.
The secret of success in making
beef croutons lies in the savory flavor
ing. Fruit juices play a large part in
their preparation. Here is a timely
recipe for a tasty meat dish: Mince a
pint of cold meat very fine, with a
small shallot and the grated rind of
an orange. Season with salt, pepper
and a pinch of grated nutmeg. Put
a cup of port wine over the fire and.
when hot, add a few teaspoons of
brown sauce or good gravy, and a
dash of catsup. Finally turn in the
minced and flavored meat and simmer
gently for five minutes; add a tea
spoon of lemon juice and boil up once
more. Set back on the stove to keep
hot. Cut half-inch slices from a
medium dry loaf of bread and shape
with a tin heart-shaped cutter. Melt
butter in a frying pan, fry the bread
to a golden brown, drain on paper and
arrange on a hot platter. Heap the
minced meat on these, garnish with
chopped, hard-boiled egg, or serve on
-each crouton, forming a nest in the
meat, a poached egg.
PACKING THE LUNCH BASKET.
Newspaper Not Proper Thing to Wrap
the Eatables In.
When it is not expedient to carry a
basket or smajl box, at least see that
the eatables are daintily wrapped—
not promiscuously jumbled into a
piece of newspaper. One is surprised
and sometimes almost disgusted to
see the method employed by many
women who are fastidious in other
respects, and it is amazing that they
eat with any relish at all when bread,
cake, pickles, a banana and possibly
a cold boiled potato are tied in news
paper without other wrapping. Every
one should know that strong chem
icals are employed in the manufacture
of paper, together with rags and
refuse, and it is not a cheerful thought
that the things we eat come in direct
contact with them for several hours.
The moisture from the viands causes
more or less ink to be absorbed, and,
while not necessarily harmful, it is
not appetizing, to say the least.—
Home Magazine.
Shoulder of Lamb Grilled.
A shoulder of lamb Is excellent
roasted, but is often preferred cooked
in the following manner: Score It
about an inch long and rub it over
with a little butter and the yolk of
an egg, then dip it into sifted cracker
crumbs. Sprinkle over _ salt, pepper
and sweet herbs, roast until ? light
brown. This is good with plain
gravy, but better with the following
sauce:
Take a quarter of a pint of drip
pings from the meat, mix it with the
same quantity of water. Place on the
Are. When it boils up thicken with
a little flour and water mixed. Add
a tablespoonful of tomato catsup; sea
son with salt and pepper.
Florentine Eggs.
This is a good chafing dish recipe;
nice for Sunday night high tea and
very delicious. One dozen eggs boiled
hard, let cool; one can of mushrooms
chopped fine, two heaping tablespoon
fuls of flour, two heaping tablespoon
fuls of butter, due tablespoonful of
onion chopped fine. Put butter and
onions in the chafing dish, allow the
onions to fry to a very light yellow,
add flour, stirring rapidly, then two
cupfuls of milk. Into this turn the
chopped mushrooms and the chopped
yolks of the eggs. Allow all to cook
together until it thickens properly,
season to taste with salt and cayenne
pepper. Serve on a platter, garnish
the top with rings of the whites of
the eggs.
Green Tomato Preserve.
To every pound of green tomatoes,
add one pound of sugar. Weigh the
tomatoes and put into preserving ket
tle with enough water to keep them
from sticking down. Let boil gently,
taking care they keep their shape.
Remove the tomatoes as fast as they
soften, and put in colander to drain.
After all the tomatoes are cooked, add
the sugar to the water and boil to a
syrup. Then return tomatoes to the
syrup, place on the back of the stove
and gently simmer about three hours.
The longer they are cooked the better
will be the preserve. When about to
remove from the stove add two thinly
sliced lemons to each pound of toma
toes.
Veal Cake.
A few slices of cold roast veal, a few
slices of cold ham, two hard boiled
eggs, two tablespoonfuls of minced
parsely, a little pepper, some good
gravy. Cut all the brown outside
from the veal, and cut the eggs into
slices. Procure a pretty mold and lay
veal, ham, eggs and parsley in in lay
ers with a little pepper between
each. When the mold is full get some
good gravy or stock and fill up the
shape. Bake for one-half hour, and
when cold turn it out.
Cracked Wheat with Cream and Sugar.
Into four cups of boiling water stir
one cup of cracked wheat and a small
teaspoonful of salt. Boil for two hours
in a double boiler; serve with cream
and sugar. If desired the wheat may
be cooked the day before and placed
in a cool place until the next morn
ing. If this is done serve cold with
cream and sugar.—What-to-Eat.
Apple Taffy.
Wipe small apples carefully and run
a thin skewer through each. Make a
sirup of a pound of sugar and a small
teacupful of water, and, when a little
hardens when dropped into iced wa
ter, add a tablespoonful of lemon juice
and dip the apples into the sirup. Lay
on waxed paper to dry.
Kow to Cook Meat.
Never put a roast in water to wash
it Wash off with hot water and clean
cloth, and then sear on both sides in
a hot skillet Put it in the kettle with
enough boiling water to cover and one
large tablespoon of vinegar. When
partly done add salt The vinegar
gives it a fine flavor and makes it
'tender.
Egg Lemonade.
Beat an egg light and sti^ thorough
ly in lemonade. Allow one egg to iv
ory four classes of lemonade.
We had met all the representatives
of the sheep business, but when the
hayman came upon the scene we real
ized there were rogues at large other
than sheep men. We recognized him
when he tied his mule to our only
cherry tree. He wore a large flock
of hair, in which he carried samples
of his hay and cockleburs, and had
targe, well developed feet encased in
overshoes, which left marks on our
porch reminding one of a relief map
of the Alps. He looked at us loud
and angrily through a pair of window
panes and demanded we hand over
the ready cash which we have made
in this business, amounting to several
thousand dollars. Upon our refusal
he gave us the choice of settling with
his attorney or going to the peniten
tiary. Considering there was little
preference, we consulted with his
lawyer, who charged us $50 besides
postage.
He is a shining light in his profes
sion, and his tall,', hungry looking
form swayed with emotion as he laid
down the law to us, which he had
learned at his mother’s knee back
in the early ’40s. He tried to compel
us to sign over this sheep ranch in
settlement of his fee and we wish we
had. No lawyer would ever bother a
sheep man again with such an experi
ence recorded in Blackstone. How
ever, we think his aspirations point
toward the sheep business. This oc
curred to us when we compromised
by assigning our bank book to him,
but he didn't like the idea of carrying
around a bottle with a rubber cork
with which to feed motherless lambs.
It wasn’t the right kind of a cork;
nor bottle.
He said the collection had been put
in his hands because the hayman had
forgotten his multiplication table and
couldn’t figure it out. He produced
a bushel basketful of hay tickets
which he said were ours. We are glad
he recognized them; we didn’t. Every
great mind has a hobby; collecting
old hay tickets must be his.
We contracted this hay at four dol
lars per ton, but when they tried t»
make us pay $16 we flatly refused,
put on our dignity and our late hus
band’s overcoat, which he left hang
ing behind the kitchen door—he didn’t
stop to take his coat when he found
out we were going into the sheep
business—and determined to fight it
out. Sheep men should hang on to
their dignity and overcoats. It is
probably all they will have left if the
landslides continue in the sheep
market
The hay was not only full of sand
burs, but it wasn’t hay. We forward
ed a sample to the department of agri
culture; they were unable to classify
it, but said they would have it ana
lyzed and make report. ' We would
advise all sheep men to raise their
own hay as well as lawyers, as it
saves much loss and annoyance and
does away with the necessity of send
ing them to Washington for analysis
to find out what they are good for.
Do not buy hay containing sandburs.
They not only injured the mouths and
stomachs of our sheep, causing them
to die before we could get them off
on our commission man, but they
have a disagreeable way of clinging
to the dress of our hired man, mak
ing him feel like a young porcupine;
as well as his socks.
We wish to say we have 40 tons of
this hay product for sale. Someone
may know what it is good for. We
don’t; neither does our lawyer, but
it might be turned over to a new
sheep feeder at a profitable advantage
by some one who knows how.
CHARLOTTE WHITNEY.
Good Plan for a Granary
Arrangement of the Granary.
A granary should be so constructed
that all of the different kinds of grain
produced by the farmer can be stored
in it and yet use all of the available
space. The illustration given here
with shows the same buildings so far
as width goes, but gives it at varying
heights. This gives a ten-foot drive
way, with a nine-foot clearance. On
either side, we have the corn crib,
eight feet in width. This illustration
is given to show the capacity of vari
ous heights, when this particular
width is used. You will note the oat
bin in the center. The farmer who
also raises wheat can vary the bins
to suit his individual needs. This will
be determined by the size of his va
rious crops. Each loot in length of
this building with studding ten feet
high will hold 144 bushels of corn and
oats; 12 feet high will hold 173 bush
els of two kinds of grain; 14 feei UigJi, .
202 bushels; 16 feet high, 231 bush
els; 18 feet high, 260 busheis, and 26
feet high, 290 bushels. With these fig
ures, says Northwestern Agricultur
ist, any farmer can easily determine
how long a building he will need after
deciding on the height he wilt build,
or after deciding the length he can
determine the height he will need to
build in order to take care of his
crop.
A SEED CORN TALK
By Prof. R. A. Moore.
During the five years’ work with
com at the experiment station a few
things have been learned that are of
vital interest to the corn breeder.
For improvement of yield we should
observe careful selection of seed ears
when stalk study is permissible. The
ears should not be taken from the
stalks until well matured. Seed corn
should not be dumped on a floor, but
hung up in a well-ventilated room or
top of corn crib to dry. A well-ven
tilated furnace room is an admirable
place to cure corn. A small outside
building, well ventilated, with corn
racks arranged, and shielded stove in
center of room, is preferable for dry
ing large amounts of seed com. After
seed com is well dried it will stand
cold weather without serious results.
The ear we desire should be cylin
drical and true to type; tapering ears
are objectionable, as they do not
carry uniform kernels. Kernels should
be of medium depth and of practically
the same width from butt to tip of ear,
with edges fitting closely from crown
to cob. Ears having 16 to 20 rows
are preferable for our latitude, as by
carrying that number of rows they dry
out more readily than If carrying
more. A slightly roughened seed coat
is desirable, and the com should come
well down around the shank, which
should be. of medium size. The tips
of the ears should be fairly well filled,
but do not discard the ear if a few tip
kernels are missing when other good
characteristics are present
Ears should be of uniform size,
eight to ten inches in length, and six
to seven inches in circumference. Uni
formity in size of ear usually carries
with It uniformity In size of kernels.
The secret of good crops is largely
In the seed. Only the best should be
[luted. No uniformity of stand can
be secured unless seed has good ger
minating power. All corn of doubtful
character should be tested. General
test should first'be made by taking at
least two kernels from each of 50
ears and making test in simple plate
tester. If test is from 96 to 100, strong
and vigorous, and corn was cured un
der similar conditions, the farmer can
be reasonably certain the corn is all
right. Resort to the ear test, if gen
eral test is low, or If any doubt ex
ists, as it will amply repay for time
and trouble.
Try It.
Prove the question of deep or shal
low plowing for yourself this year.
Try a piece both ways. Plow one
field four inches deep and another
six or even eight inches. Give both
equally good culture, and see how the
crops come out.
In stead of finding any sentiment in
the harvest field, we find a good deal
of hard work. Self-binder harvesters,
like the proverbial self-made men, are
not perfect. Both leave a good many
loose bundles behind them, unless*
compelled to do the work right
There is danger of the next genera
tion demanding upholstered seats on
all farm tools, a canopy over them, %
cigar and cigarette case attached to
the tool box and a wireless message
receiver, ‘'toned” to catch all the
neighborhood gossip.
Lime at a Disinfectant.—Lime is not
only cheap, but is one of the best dis
infectants that can be used about a
poultry house. It should be air
slaked to avoid creating sores on the
legs and faces of the birds.
Dangerous Practice.—Forcing egg
production is a dangerous practice if
the flock is a good one. Keep the
fowls in good condition, and they will
do their part
Spring ha* been unkind to the mos
quitoes, potato bags and cutworm*.
