The commoner. (Lincoln, Neb.) 1901-1923, April 01, 1916, Page 18, Image 20

Below is the OCR text representation for this newspapers page. It is also available as plain text as well as XML.

The Commoner
tho world with its sweetening. It is
anticipated that the problems of the
present food supply may bring about
the use of many vegetables not now
in use for foods, and as there are said
to be about 500,000 species of plants,
with only a few thousands now used
as foods, many things will be put up
on the food list because of a scarcity,
or shortage through circumstances of
the food plants now supplying the
In Making Flour
Somebody wants to know how
many bushels of wheat it takes to
make a barrel of flour. From the
eight-year milling test conducted at
tho North Dakota Experiment station
we have the following: It takes four
bushels and forty-one and one-half
pounds of Fife wheat to make a bar
rel of flour; four bushels and forty
four and one-half pounds of Blue
Stem wheat; four bushels and fifty
pounds of Velvet Chaff, and four
bushels and forty-four pounds of
Durum wheat.
God's' Wisdom
Thousands of people pray for things
with which they could no more be
safely trusted than tho average small
boy with a pistol, for they would be
pretty certain to hurt themselves or
others if they got what they ask for.
If God wero not wiser in withholding
than wo are in asking, thero would
bo infinitely greater misery and dls-
Doubles the Joy of Dishwashing
Because It Halves the Labor
Yoh Can't Appreciate It
Uatll You Try It
You don't have to dip your
hands in water.
Tho wator runs out of tho sink
as fast as it runs in.
A very small stream does the
best work. Many are surprised
that no moro water Is needed
than in tho old dish pan way.
Every dish in fresh clean water.
jNo mpro half washed sticky
dishes, no matter how slack
tho servant.
Does away with greasy cloth,
dish pan and dirty water.
Cuts in half the usual time of
vdlsh washing.
jbhojm yrm In ) r (i 1
JPStliiiilr Iff 'III fttr
immmmUm llVAMi ill 'If 7mJ
mwMSMmwmmi ibfiiM iff
BMBBm imw I M I 'Ife 1 '
8c Tost PaM
Pneuvac Company
59 Temple Place
Boston Mass.
(Continued from Preceding Page)
dres3. Sleeve cuffs, collar and belt are
of contrasting material.
7000 Ladles' Apron Cut In sizes 34
to 44 Inches bust measure. In this all
covering apron, the entire body is In
one piece, tho front almost a waist, the
back a trifle less so. The skirt has a
nlaln front! nnrl sirinc whinii
gathered to tho band.
7K uiris DrcsH Cut in sizes 8, 10.
12 and 14 years. A most attractive little
frock to h( mflrift with nlnlfo1 nr, n.
ered skirt The waist had visihio ninn.
ing at centre front; shoulder plait at
either nldfi Iorak t Una vnin ,.i
depth to give fulness.
7aw indies' House Dress and Cap
Cut in sizes 34 to 42 Inches bust meas
ure. An nnnrnnrlnto vo r.K i.
ticular housekeeper who wants to be
tumiui iuuic wiuiq in sno routine of
home duties and at the same time, pre
sentable. High or regulation waistline
.iiujr mv uncu uau tno BKirt is cut in
three gores.
70S Ladles' Waist Cut in. sizes 36
to 44 inches bust measure. A perfectly
plain waist and yet there are interest
ing touches of detail that will set off
the garment, when made up. The full
blouse has front closing and so deftly
does tho insertion outline this closing
thnV5reAef.?n V136.1 vest s"Sgested.
7071 Children's Aproa Dress Cut In
sizes 4. 6, 8 and 10 years. A pretty
style, not too practical in appearance
!rv? ais a dresa- Mad0 with long
or short sleeves a noticeable detail Is
the Pocket at either side in fancy cut
and finished with edging.
rnri:hHdl ? Gut In sizes 34
to 44 Inches bust measure. The plain
ness of tho blouse of this dress Is re
Ive?i by ? p"rlta" collar n either of
iWn!03' nJ?vIn,B the neck U8t a trifle
2E?t edTh? 8leeves may be long or
short. The three gore skirt may have
either raised or regulation waistline
VOL., 16, NO. 4
70SG Girl's Dress Cut in sizes 6, 8,
10 and 12 years. This dress shows a
garment that is really very stylish and
up to date. It has a separate guimpe
And admits of being made with long or
hort sleeves. The waist is gathered
SSSfoi b.$i? a y that .ugfe.t.;
r?7rVuUc? Waist Cut in sizes 34
to 44 Inches bust measure. This natty
shirt waist has back and shoulder yoke
in one. while the fronts are gathered
at the top and open in the tenter, dis
playing a plain vest cut in one with the
tilT'"'" Pces Cut in sizes 36
to 42 inches bust measure. This design
Is one of chic simplicity. The full
blouse is slightly gathered at the waist
lino under an embroidered belt of tho
material. Attached to a body lining is
the. foV?ored skirt which, with In!
verted plaits at the sides of back with
Plaits at front sides also, lends ItseR ffi
panel front and back. t5elf to
r2S1r"Il,d,es' Skirt Cut in sizes 94
to 32 inches waist measure A smart
stylish model this is, having a sllSJfiv
raised waistline; to give it thn , iSilX
character necessary f conwffl
tho inserted side sections arTf fee'
. 72S0 Ladles' Skirt Cut In sizes 2?
to 3G Inches waist measuW 5nn?oif2
suited to the heedJ of stout women fhll
Plain walking skirt Is- iriado with eVw
700 Ladies' Ckemlse Put i t
3fi. 4n nni aa i; ,!5 ut n sizes
Is a Perfectly cut ga?mentaSma'dJh,,s
regulation or envelope Wv J,' nadlt!ni
round- or: square nffi U L Ji!
the Ti TaSiroVaW0
may bo used to trim. ombrIdering
cord in the world than we now see
and which always subsists in fainil
lies where the parents, though mis
taken and unwise, think to gratify
every expressed desire of their child
Odd Bits
Plant some chervil in the garden
in April; it is an old-fashioned gar
nish, and looks like maiden-hair fern.
A short row will furnish enough of
the lacy garnish for a whole summer;
it can be potted for winter use, just
as you do parsley. The color is a
delicate green, and it is sometimes
used in soups to give a delicious
flavor. '
'iry the Swiss Chard for summer
greens, it will make delicious salads
so long as the leaves are tender, and
when they grov old, the leaf stalks
should be stripped off the green leaf
and cooked as asparagus. Cut only
the leaves, and they will grow out
if your wall paper needs cleaning,
take cheese cloth bags, nil with bran,
and use as you would a scrub brush;
bran is excellent for cleaning the bath
tub, and for mail, other ' purposes,
used in little bags of cheese cloth.
The cleansing qualities of flour and
bran are many.
For cleaning the linoleum, go over
it once a week with a cloth dipped in
equal parts of turpentine and linseed
oil; then, when -t is clean, rub
briskly until polished .with a clean,
dry cloth. It will look like new, and
wear much longer.
If you must use hard water for the
laundry, and are obliged to rinse and
blue your garments in the same, it is
said that a cupful of sweet milk add
ed to the water before putting -in the
bluing, will keep it from- streaking.
Another way is to soften the water
with a little powdered 'boraxv or even
a little potasli, and the' bluing-will
be all right.
It is said that brown or tan shoes
that have become darkened- or dis
colored may be renovated by apply
ing to them a mixture of equal pro
portions of liquid ammonia, milk,
and wter with a soft cloth. Let get
perfectly dry, then polish with a pad
until the surface shines.-
When moving into a new house,
the paint should be sponged with wa
ter containing a little ammonia, and
when the dirt and :dust of previous
tenants have been "removed, the en
tire woodwork should be: wiped care
fully with a clotL moistened with
crude oil. Once or twice a year go
over the woodwork, witlr an oiled
rag, and it will retahrjts finish and
remain ckan without; any-hard labor.
Such places as handles ofi doors, etc.,
where dirt is apt to gather, .should be
sponged occasionally throughout
the year or whatever the . house is
cleaned, and the halworlr.o scrub
bing will not be necessary.
When ink stains are to be removed
from wash, goods that are fast-col-.ored
or white, try soaking for half an
hour in a weak solution of cider vin
egar; wring out and drop into a basin
of water containing a tablespoonful
of any good washing powder, set the
vessel on the back, of the .stove and
bring slowly to the. boiling-point, but
do not let boil. Then wring out and
Wi the U8ur! m&nher, and you
i .i. thG 3tuin removed, and the'
white goods beautifully bleached.
Here is the new way of polishing
silverware Mix -no tablespoonful
or salt, using level measure, one level
tablespoonful of powdered alum, one
level teaspoonful of cream tartar,
uu two quarts of rain-water. Stir
until dissolved, then put in a bottle
and cork. Shake well before using.
Lay silverware in a small vessel, and
partly cover with the liquid? turning
until every part is wet, then take out
and let dry about ten minutes. When
dry, polish with a piece of chamois,
or a soft woolen cloth.
. ..n,(j?lu