Newest Things :
m press
SSf
There is nothing new under
tlie sun. unless it is in dress,
and woman—that is, fashionable
woman — is constantly on the
qui vive to catch the latest hints of
fashion, and to accommodate them to
her peculiar needs and her pocketbook.
Perhaps the newest novelty for the
winter season is the “Beau Brummel”
tie. It was first introduced across the
water, and was instantly taken into
feminine and fashionable favor with
an enthusiasm easily to be understood
—and certain to be shared when once
you see for yourself just how conveni
ent and how charming it is. So as such
knowledge will increase both your
comfort and your smartness this win
ter we show above the faithful por
trait of the new tie for all to study
and admire, and I may tell you that its
fastening is most simply and success
fully effected by the mere passing of
one end through a loop of the fur,
while by the same means it can be ad
justed to fit the neck as closely and
cosily as you will. It is indeed a won
derfully protective little affair, and
will be a most welcome addition to
the coiiarless coats w’hich continue su
preme in fashion's favor, while then
according to your mood of the moment
or the style of your accompanying
headgear you can either let its ends
be piquantiy poised at one side or
ntote demurely folded in front, the
charm of variety being thereby added
to its account.
The more "dressy’’ tailor-made coats
are for the most part of half-length or
to the ankles. Very few short ones are
seen in cloth or serge, though there
are exceptions made in fur sacques
and boleros; in fact, at any minute
the little sacque coats may be re
vided, but for the moment let us con
tent ourselves with the long graceful
semi-fitting coats which are so becom
ing to most of womankind.
In our illustration we show one of
the latest tailor-mades. As can be
readily seen It is of the most graceful
design of the very latest and most
fashion-favored coat and skirt cos
tume. It is made up in fine face cloth,
which comes in all the newest shad
ings. and is finished in a most effective
device in broad and silky braid. Its
newest treatment or
STRIPED
exceeding smartness is too obvious to 1
need comment, but the long, graceful
lines of the coat and the full skirt
will be found very becoming to most
figures.
In our other single column picture
we show the latest treatment of the
popular stripes. In this costume the
striped material is cut in different
ways so as to supply their own trim
ming, as for instance is seen on the
the skirt. Bands of plain cloth in har
monizing color and a lace yoke com
plete the design. The hat is of white
felt with fancy plume.
As for the newest things In millinery
we show below two very pretty but in
expensive hats. One of the twain is
made in cinnamon brown satin brim,
soft full crown in chine silk, finished
off with the chou of cinnamon satin
and the new ostrich mount. This is a
hat which can be worn with any cos
tume and can be made in any color
desired, and made in black satin un
derlined with velvet would be very
striking.
The second hat shown in the illus
tration is of an equally dainty crea
tion. It is made in a dead shade of
mauve satin underlined in velvet in a
darker color with a charming wreath
of two shades in velvet flowers fast
ened in front with a bunch of deep
rich cerise silk roses. This lovely hat
would go well with a rather colorless
gown. It can be made in all colors, and
would have a very smart effect.
m.iw noDXd m ^a?
SENDS FOST CARDS TO HIMSELF.
Absent-Minded New Yorker Has In
genious “Memory Jogger.”
There is an absent-minded man in
New York who keeps a stock of post
cards on hand for his stenographer to
send to him’. If he makes an engage
ment he will ring the bell at once for
the stenographer.
“Miss Smith," he will say, “kindly
address a po3tal to me, at my resi
dence, saying, ‘Remember to call on
Dobson & Dewey on your way down
town this morning.' I want it to reach
me at the breakfast table to-morrow,
understand? If I stand it up against
my tumbler, and start off with It in my
hand, perhaps I’ll manage to keep that
engagement in mind.”
Or it may be: “Miss Smith, kindly
send a postal to me at home, and get
Joe to post it at once. I want it to
get there in this evening’s mall. Please
dont forget It's most importanL
-What’s the message? Now, what
was it I wanted to remind myself or.
Oh. dear. yes. That just shows how
Absent-minded I'm apt to be. Sajr.
‘Remember ! have bought theater
tickets for to-night.’ That should
reach me about seven, as we are sit
ting down to dinner.”
THE THIEF.
A wicked sort of thieving lass
Is pert and pretty Nancy.
When first we mot—’twas in the spring—
At once she took my fancy.
I thought of her, I dreamed of her;
Her image in my breast
Kept me awake—I could not sleep;
She robbed me of my rest.
I grew unhappy If for long
Fate kept us far apart;
The truth I did discover soon.
She robbed me of my heart.
But «;hen I’d press her with my love,
And ask to name the day.
She’d blush and laugh and just evade,
And then she'd steal away.
When her owa way she wanted sore.
She’d piquant be, and arch.
But soon as I was off my guard.
Then she would steal a march.
Her father said. “Win you, then, rob !
Me of icy daughter, prayT"
“Oh, no,” said I, “you promised me
Tou’d give her, sir, away.”
—Baltimore American.
AmilKA
WATER WORK'S WHERE ANTHRACITE WAS
FIRST TRIED IN PHILADELPHIA /^P
It Is hard to believe that people once
thought that anthracite coal was tin
burnable because too hard, and that
it was only by the most persistent
efforts of the few Investigating minds
that it was finally demonstrated that
the black rock had a high fuel val
ue, but such is the case. It is now
almost a hundred years since it was
conclusively shown that anthracite
would burn. This was accomplished
at Wilkesbarre, Pa., and in February
next at that place that event is to
be suitably celebrated under the aus
pices of the Wyoming Valley Histori
cal society.
In Philadelphia attempts to burn
the “stone coal" were made before the
year 1808, when Judge Jesse Fell of
Wilkesbarre succeeded in burning the
coal in a grate which he devised for
the purpose. The introduction of an
thracite as fuel should not be con
fused with the successful burning of
bituminous coal, which, in a limited
way. had been in use in forges for
nearly half a century at the time.
What is known as Lehigh coal was
discovered by a hunter who was gun
ning in the neighborhood of the pres
ent town of Mauch Chunk in 1791.
From its nature it became known as
“stone coal,” and those who believed
it to be possible to ignite the anthra
cite were numbered among the intelli
gent as well as among the ignorant.
Few persons at that time had faith in
its value as a fuel. However, a com
pany was formed in 1792 to take up
the land in the immediate vicinity of
the discovery. Tills corporation was
called (lie Lehigh Coal Mine company,
and not a little of its early difficulties
were connected with the problem of
transportation. A great deal of work
had to be done before a pound of coal
reached Philadelphia.
In time—for there were difficulties
with the legislature in the attempts to
get a charter—some of the coal was
brought to Philadelphia. When this
was and wh8re the first attempt was
made to burn the fuel here are mat
ters still in dispute. The assertion is
made that a load of anthracite was
brought to Philadelphia and put under
the boiler of the pumping engines in
the Center Square water works about
the beginning of the last century. It
is told that when anthracite was tried
under the boiler in the water works it
actually put out the fire. The preju
dice against the “stone coal” was so
great that it was years before another
attempt was made in the same place.
John Binns, who some 50 years or
more ago was a democratic politician
of importance in the Quaker city, in
his book of recollections claims the
honor of having been the first to
make the attempt to burn Lehigh
coal. He fails to give the exact date,
but what he says possesses interest.
“When this coal was discovered, about
the year 1805,” he says, “there was
much speculation, and not a little anx
iety, as to its quality and quantity.
In the legislative session of 1810-11
an application was made for an act
of aswwWv to incorporate a company
to work the Lehigh coal mines. To as
sist in obtaining this charter the per
sons most interested induced a German
mineralogist to explain to the mem
bers of the legislature the nature of
the coal, the probable extent of the
mines and the facility with which, at
a moderate expense, the cof.l could
be brought to market.
“Before he left the mines he sent
to me to Philadelphia a wagonload of
the coal, the best he had, in the hope
that I would, in my newspaper, give
it some celdbrity, which, in truth, I
was well disposed to do. To enable
me so to do I paid a stovemaker $50
for a semicircular sheetiron stove, and
had it put up in my private office, in
order to burn that coal. A sufficiency
of charcoal, it was thought, was put
into the stove and the coal, which was
in pretty large lumps, was laid on the
redhot charcoal. To assist ignition
we drew and kept together the circu
lar sheetiron doors. It was a cold
morning; there were some half dozen
friends watching the experiment; but,
alas and alackaday! after some hours
and the consumption of much char
coal, the ‘stone coal’ would not burn,
and all it would do was to look red
like stones in a well-heated lime kiln.”
Mr. Binns relates that anthracite
was discovered about the year 1805,
but in this he was in error, for it is
on record that coal was found on the
Lehigh ten years before he came to
this country, in 1802. So far as the
company of which he speaks is con
cerned it may be said that, although
it was formed in 1792, it did little
to advance its business for many
years, and frequently was before the
legislature for the purpose of securing
a charter. Witii due regard for Mr.
Binns' statement, it may be said that
the attempt in the water works in
Center Square seems to have preceded
his expensive attempt t<> burn “stone
coal.”
The reason that anthracite was re
ceived with so much suspicion was
due to the fact that those who attempt
ed to burn it did not know how. Xo
wonder they called it “stone coal.”
It was left for Judge Fell, as men
tioned, to devise a proper grate for
the purpose so that the necessary
draught could be obtained. Some
years afterward he told the story of
his success in Stillman’s Journal, now
known as the Journal of the Franklin
Institute. In this account he says:
“From observation I had conceived the
idea that if a body of this coal was
ignited and confined together it would
burn as fuel. To try the experiment in
the month of February, 1808, I had
a grate constructed for the purpose,
eight inches in depth and eight inches
in height, with feet eight inches high
and about 22 inches long (the length
is immaterial, as that may be regulat
ed to suit its use or convenience), and
the coal, after being ignited in it,
burned beyond the most sanguine ex
pectations. A more beautiful fire
could not be imagined, it being clear
and without smoke. This was the
first instance of success in burning
this coal in a grate in a common fire
place of which I have any knowledge,
and this experiment first brought our
coal into use for winter fires (without
any patent right).”
Just 50 years after Judge Fell's suc
cess four young men were riding to
gether in a coach which was traveling
toward Wilkes-Barre. One of the four
was a grandson of Judge Fell. He
had that day been reading an account
in an old copy of a well known Ma
sonic book of the experiment made by
his grandsire, and w-hen he mentioned
it, one of the members of the party
happened to recall that the date of
this event was just 50 years previous.
The young men were struck by the co
incidence, and determined that some
thing should be done.
When they arrived in Wilkes-Barre
they set about stirring up interest,
and called a public meeting, to be
held that evening in the same old
tavern in which Judge Fell had car
ried on his experiment. The four
young men were James Plater Dennis,
grandson of Judge Fell; Henry Mar
tyn Hoyt, later governor of Pennsyl
vania; John Butler Conyngham and
Stanley Woodward, the latter after
ward one of the leading jurists of the
state. These four became the found
ers of the Wyoming Historical and
Geological society, formed as a result
of that night’s meeting. It is this or
ganization that now purposes to cele
brate the 100th anniversary of this
experiment of Judge Fell and the 50th
anniversary of its own founding at
the same time.
ANYTHING FOR "SIR WALTER."
Instance of the Popularity of Great
Scottish Author.
There is testimony to Sir Walter
Scott's popularity with all classes In
the “Burford Papers,” a chronicle of
former days and doings In England
and Scotland.
In 1831 Scott was invited to a break
fast at an Edinburgh house. He was
so pleased with the Yarmouth bloat
ers that were served piping hot,
that one of the feminine guests went
to the market the next day to order
some for him, to be sent to Sussex
place, where he was staying.
“I don’t send so far,” said the fish
monger.
“I am sorry,” said the lady. “The
order was for Sir Walter Scott”
The rough fishmonger started back,
then pushed forward to the lady
through his piles of fish.
“For Sir Walter Scott, did you say,
madam? Sir Walter Scott? Bless my
soul, he shall have them directly if I
have to carry them myself! Sir Wal
ter Scott! They shall be with him
to-night;” then pausing, “no, not to
night; for to-morrow morning a fresh
cafgo comes in, and he shall have
them for his breakfast. Sir Walter
Scott!"—Youth’s Companion.
From the Atimonial Point of View.
He—So your marriage was a fail
ure?
She—Oh, I don't know-.
He—Why, I thought you had se
cured a divorce?
She—I did.
He—Well, don't you call that a com
plete failure?
She—Hardly. You see, my partner
made an assignment and I received a
very neat sum as a preferred creditor.
He—Oh—um—er—I beg your par
don!—Judge.
Profit and Loss.
“Goodness, child, don't eat so many
sweets!”
“But, ma, you said I could have
some sweets for taking that medicine.”
“Of course, but so much will make
you ill again.”
“Well, ma, then I can take some
more medicine and have some more
sweets, can’t I?”—Royal Magazine.
AT THE FIRST MEAL
PROPER DISHES FOR A SUBSTAN
TIAL BREAKFAST.
Leftovers of Meat Can Be Served in
Appetizing Fashion—Recipe for
the Making of Popovers
or ‘‘Tortonis.’’
A substantial breakfast should con
sist of one fundamental dish, fruit in
season, one or more dishes of a light
er description for those whose appe
tites require an extra relish, according
to Elizabeth Pyewell. Patotoes are
the best to add, as there are many
ways of cooking them.
Leftover of meat should always be
kept for the next day's breakfast and
be served hot.
Popovers, or “tortonis,” as they are
railed abroad, are excellent. They
should be hollow in the inside and
brought to table the instant they leave
the oven, else the crust is apt to be
tough.
Friday is the best day to select for
fish as it comes in greater quantity
and the risk of buying those kept over
is less.
A good-sized rock fish may be boiled
for Friday's dinner. What is left will
serve as the basis of a dish for break
fast on the following day.
To one pound of cold boiled fish al
low a half pint of white sauce, three
cold white potatoes, three hard
boiled eggs sliced, a spoonful or two
of rich milk or cream and milk mixed
half and half and chopped parsley.
This can be prepared over night and
set aside in a cool place. A few min
utes will be sufficient to simmer the
fish.
Take the remains of the fish free
from skin and bones, break this into
flakes. Put the white sauce into a
saucepan with the flaked fish, three
cold potatoes sliced and three hard
boiled eggs also sliced. If too thick
add a little hot milk. Simmer for
about five minutes; place on a hot
dish, and sprinkle chopped parsley on
the surface.
For popovers or tortonis have half
a cupful of flour, two scant cupfuls of
sweet milk, yolks of two eggs and
whites of three.
Beat the whites of the eggs; when
light add these to the yolks and beat
together.
Add three-quarters of a teaspoonful
of salt, next the milk, after this one
and a half cupfuls of flour (sifted).
Stir quickly until free from lumps.
Heat the cups in the oven, grease
'Veil, pour in the mixture and bake in
a quick oven.
N'o breakfast is complete without a
cereal; those which require cooking
are considered the most wholesome.
Fruit in season should be eaten first,
followed by a cereal.
Cleaning Portieres.
The dusty portieres you wish to
clean should be thoroughly shaken and !
placed in a washing machine in the ;
yard and covered, not just dampened, j
entirely with gasoline. Throw some
thing over the machine to keep in the
fumes and leave for at least half an
hour. Do not attempt to rub or
squeeze out the dirt, but gently lift
out the curtains, place evenly .on the
line and allow to drip and dry. When
dry beat lightly with a rattan carpet
beater. The gasoline loosens dust and
dirt and the gentle beating throws It
off the same as dust. You will find
they are perfectly clean. Leave as
long as possible in the hot sun, since
heat kills the disagreeable odor.
What They Will Make.
Left-over cold meat—Salads and
scallops
Cold fish or fowl—Salads.
Stale bread—Bread crumbs for roll
ing.
Cheese—Rarebits, crackers, maca
roni.
Gravies, bones, etc.—A stock pot for
soups.
Stewed tomatoes—Scallops and soup
flavorings.
Mashed potaoes—Breakfast balls,
luncheon puffs or souffles, purees,
crust for meat pie.
Beets or onions—Salad.
Vegetables—Soup.
Sour milk—Gingerbread, biscuits,
cheese.
Morning Glories.
Morning glories can be raised in
the house during the winter. Planted
in pots they will bloom in about seven
weeks. Put three or four seeds in
each pot and place near a window, and
put tumblers over them until they
begin to sprout. Let them run on a
basket or piece of featherbone, and
when it is nearly covered bend it over
and stick the other end in the pot
and there will be a circle of blossoms.
Nasturtiums may be grown in the
same way.
Indian Apple Pudding.
Peel and core a dozen tart apples.
Scald a quart of milk, then add a cup
of Indian meal, mixing and cooking i
carefully for several moments. Add
a teaspoonful salt, a cupful each mo
lasses. and finely chopped suet; then
pour over the apples, arranged in a
buttered dish. Bake a couple of
hours. This is a southern dish, ccca
mcnly known as apple pone.
Apple Float.
Cook tart apples with skins on;
mash them through a colander with
out the juice; sweeten and season;
beat the whites of tw-o or three eggs
very stifT, adding the apple a little at
a time, stirring it in lightly with a
fork. Do not put enough apple in to
make it heavy. Serve with a thin
custard.
Delmonico Potatoes.
Delicious with cold meat and easily
prepared. Chop cold boiled potatoes
quite fine. To each cup of potato add
three-fourths cup of white sauce. Sea
son well with salt and pepper. Pour
into a buttered baking dish, cover the
top with buttered bread crumbs, and
bake for 20 minutes in a hot oven.
Pineapple and Peach Cocktail.
This is a sweet course for the be
ginning of & dinner. The fruit ia cut
into small pieces, marrons are added,
and sherry or lemon juice poured over.
Add a little powdered sugar, mix,
make very co>4 and serve in cocktail
glasses.
"iV- » •-* ''i-.- \ f&i'J' ,"VJ
• ■: :--A •24 -.35ri'i.1,-. -
u-=» ' AN EtfyH GROWERS <5UCCE<M •
The Grower.
American fruit growers will be Ira
terested in the success of an Englisii
orchardist, John Lee, of Higher Bel1
ington, in Cheshire, who has won con
siderable distinction by the superio.
grade of apples which he grows. A:
most of the provincial fruit and flowei
shows this year where he has exhib
ited his fruit he has won the bulk ol
the premiums.
The curiosity of a representative ol
Country Life being aroused^ he paid
a visit to Mr. Lee's place. It is situ
ated about three miles from Liverpool
in a district of yellow sandstone, cov
ered with a few feet of rich soil. Un
der the shelter of a strip of w-oods Mr
Lee's orchards are located, an idea
site with a gentle rail, just enougn to
insure perfect drainage, sufficient sur
face soil for his purpose and under- ^
neath the sandstone which enables
him to keep the roots of his trees
well under control.
To those who associate the size of
a plant with that of its fruit, Mr.
tee's trees would come as a surprise,
there being few over six feet high,
land many of them considerably lets.
They are planted just sufficiently far
apart to allow free movement between
diem. Accustomed to seek our apples
towards the top of the tree, we find,
ander Mr. Lee’s guidance, the process
considerably reversed, branches bend
ing beneath their burden of fruit only
two feet from the ground. Anothe
Surprise experienced was the very
drastic way the knife is used. Though
no believer in summer pruning, he
Cjoes it sufficiently early in the au
kumn to allow the sap on its way back,
fis he naively expresses it, to visit ami
jtrengtnen ine uuu-uuuo ui ** *
,-ear; so during September, while still
rearing, all the new wood is cut back
,o within two or three eyes of the
parent branch, reminding one some
what of the plants in a tomato house
Ivhen fruiting is well advanced. Mr.
Lee is essentially a modest man, and
ilaims no particular skill for his
Brobdingnagian apples—they grow,
ind he gathers them, ju3t as he would
bis potatoes or cabbages; but one
notices a twinkle in the corner of his
sye which belies the childlike sim
plicity of his countenance as he makes
he statement. Of course, be is not
>oing to give his secrets away, but he
fdmits that he believes in plenty of
!ich top-dressing and during the dry
eason a plentiful and frequent water
ag with manure water.
SWAMP-DRAINAGE
BY BORE-HOLES
The application to swamp drainag>
of a method sometimes used for draw
ing off surface w'ater by opening u
holes to a lower water-bearing statun
is proposed by B. G. Cope in a cot.
tribution to The Manufacturers’ Re
ord, and will prove interesting to tt>
famer.
“The method employed is to bo®
holes of large diameter through tie
overlying plastic stratum, stoppiig
the holes in sand or. gravel be»,
where the water may have easy accas
Bore Hole for Swamp Drainage.
to the lower stratum. For drainirg
swamps or low ground, where an optn
ditch or sewer line would be ex
pensive, the bore holes are the most
practical solution.
"The usual method of procedure i
to select the lowest point on th
ground to be drained, and drive in six
or eight-inch wrought iron pipes down
to the sand, gravel or rock formation,
sink a pit about three feet square, and
fill with stone and gravel to filter the
water when going down the hole, so as
to prevent sticks, leaves, etc., from
entering the pipe. A gravel bed eight
to ten feet thick will take care of a
stream of water in many instances to
the full capacity of the drive-pipe."
NURSE CROPS
INJURE ALFALFA
By Prof. V. A. Clark, Arizona
Agricultural College..
Although nurse crops, particularly
wheat, barley and oats, are quite gen
erally sown with alfalfa, this practice
is in recent years losing ground. It
has been found that the young alfalfa
does not usually need the protection
afforded by a nurse crop and that it j
does not profit by dividing space, !
either above ground or below, with
other plants.
In the fall of 1905, with a view to
ascertaining the effects of nurse crops
upon alfalfa, under southwestern con* j
I
flitions. the writer planted successive
plats of alfalfa in pure culture, and
jWith wheat, rye, barley and oat3 as
purse crops. Conditions of irrigation
were identical, observations being
made in March following, upon the
well grown plants about three weeks
before bloooming.
Effect on Height of Plants and
Stooling: At this time the height of
the plants in the pure culture was
from 15 to 17 Inches. In the nurse
crop, the alfalfa varied from 12 inches
down, being generally not morn than
six or eight inches high. Near the
edge of the pure culture plat the
plants at this stage had generally
two or three full grown stems, de
creasing to as few as one or two in
the middle of the plat. Y*rith the
nurse crops, however, the alfalfa
plants had but one stem.
The alfalfa pla.nt also stools or
throws out shoots from the crown,
which in turn become other Btems.
The more vigorous the plant the
more numerous are the offshoots. The
root development was also aTected
disadvantageous!)-. Where the alfalfa
was sown by itself its roots at a cer
tain time had reached a depth of over
two feet, while the roots of alfalfa
planted with oats had reached a depth
of only six inches.
The plats planted with nurse crops
came on slowly, a fair cutting was
not obtained until fall and a normal
cutting not until the next season. In v
the meantime, during the drought the 7
shallow-rooted plants had suffered
more than the deep rooted plants and
save for prompt work in cutting, the
stand would have been lost
In conclusion, it appears from the
above observations:
1. That the nurse crops hinder the
development of tops and roots of al
falfa. especially when by reason of a
thick stand or rank growth shading
effects are excessive.
2. After the removal of the nurse
! crop the weakened and undeveloped
| alfalfa plants are poorly fitted to
withstand drought and the stand may
be lost.
3. In the average instance the loss
in yield of alfalfa due to a nurse crop
probably more than offsets extra re
turn from the nurse crop Itself..
Milk Sugar.—Milk sugar, recognized
late in the seventeenth century, it
found only in milk, where it exists in
a state of perfect solution. It is not
as easily soluble in water as cane su
gar, and possesses flnly a slightly
sweetish taste. The quantity in nor
mal cows’ milk varies from three ic
six per cent., with a probable average
of 4.80 per cent. The sugar can be
separated from the milk and brought
into a solid form, resembling pow ^
dered white sugar. It is used more oi
less by druggists and in infant food
preparations. The commercial demand
for it is limited and does not warrant
I Its manufacture In large quanti ties.
^' X I
