. . . .
Negligee With Round Yoke.
TnstefulllCsll cl's are among the de-
lrnblo things of IIfo of whIch no
wOUlan orer 'ct I.AI ( too many. ' 1'hls
one Is graceful. becomIng and simple ,
wllhal , and cnn bo mAde from a va-
riel } ' or matcrlAhl , 'rho round yol\O
xtcnded well O\'cr the shoulders ,
gives the broad lIne of fashIon lIII
the pointed slel'\'t's ta1to the long lines
"nd folds thal alwars nro deslralJtc.
-rho model Is mnde of whlto hatlste ,
: wlth the ) ' 01\0 of allover Valenciennes
lnco banded with narrow folds of the
ntcrlal and the sleeves Iged with
. . . .
'
.
, d" ' " , - - , - , - . . " - -
'taco ' Insertion , but the design wl11 bo
.found admlrablo for soft slllts and
wool fabrics as well as for wasllable
ones.
The ncgllgee Is made with futl fronts I
and baeIt , that are joined to the yalta ,
nnd wIde , full sleovcs. As l11ustrated
ft Is closed by means of tlos of rb- !
bon but buttons and buttonholes can
bo substituted If preforred.
The quantlt ) ' of materIal required
for the medium size Is 414 } yards 27
Inches wide , 3 % ) 'ards 32 Inches wi e
or 2 * yards H Inches wide , with : If. :
yard of all-over and 2 % yards of In-
sortlon to malte as Illustrated.
Showing the Coming Mode.
Ono now gown In advance of the
Geason deserves mmltlon , since It represents -
resents , the coming mollo In dress
toilets. Intended for 0. blond6 ) 'oung
womo.n , It Is of the loveliest shade of
toso plnl , sllle of a weaye closely e-
if BombUng Loulsleno. The sldrt Is danc-
fng length and Is male ( on a foundll'
tlon of whlto taffota. The rumes ,
whIch are deep , are shirred on In
fllncy desIgn , maldng scallolls anll
small roseLle effects. There are two
of these ruffies , whleh run Into 11
straIght panel In fmnt. The bolllco
has a ) ' 01\0 of cream. snowdrop.pattorn
lace and a deep fall of the sarno over
the shIrred front of the bust and over
the shoulders : the sleeves are elbow
in length and consIst of au upper
sleeve In three deOl ) seallops of slllt ,
shIrred on the edges and bordered
, with lace , u11der whIch Is a full puffe
sleo\'o of rose plnlc chllIon wIth a lace
I fall. The high glrdlo is of sllle and
Illco with jet nailheads set lu the con'
tel' of each of the sIx small rosetteE
whIch form the frout as well as tbe
back decorntlon. About the bottom 01
the short hodlco Is a deell flounce 01
I lace , whIch falls o\'er the hIllS an
( arms a rume. The stoelt aull the front
ill
\ of the ) 'olee show a narrow trace oj
gold and blaclt , which , together wltl :
the jet nallhends , gl\'es the requIsite
touch of blacle whieh Is almost Indls
pensablo \ [ the costume Is to hll\'o tll (
best style.
.
-
. oadoir riP )
Con idenc _ .s
Coarse meshes rule In volls.
ShIrred "nun's tuclts" malto an eJ
. [ ectl\'o and st'lIsh garnlturo.
Fine tuclts In body depth are a [ CD
j turo of the gowns at IIttlo girls.
All sorts at rosettes are made a
II hand sarno double.faco rIbbons.
RIbbon bows and sashes add a 111'01
ty touch to most thIn gowns.
Gulmpes will plllY an Important par
In the smllll gIrl's wardrobo.
ChIffon scarfs , two yards and aha ]
in length , will fioat tram sarno till
.Qts.
i'1I11 , fluffy modes ( \1'0 maI'o becon
Ing to the tall , slender girl at awl
ward agCl.
A scalloped lower outllno marl !
many st'lIsh co11ars and deep bertha
on gIrls' bodIces.
, Embroidery on Gowns.
Gllmpscs at a few new gowns an
blouses Indleato thllt hand emhrohler
wlll-bo lllvishly used. Porslan effect
In embrolderod banlls or bold doslgt :
form tbo ncwest garnlturos. WeJ
gowned women are wearing long-slllr
cd or basque coats , tlghtl ) ' fitting. aJ ]
I buttoned down the front. 1\Iost 4
these ha\'o the regu atlon coat sleov
Others llave . leg.o'.nmtton sleeve
wittl gauntlet cuffs. Where sleo\ ' (
I
I 61'0 Inrgt ho fullness Is general :
above the elbow. To bo worn wit
these long coats , tailors are malth :
strlltlngly smart lIttle LouIs X
vests. These are made of the han
some vestings whIch come :01' men
wnIst o t.s , i lace , and tucked not ves
are worn wIth , lressy' broadclol
I
gowns , where narrow bnndA of fur
are tlsod S n hod lea and slllrt trim.
mlng. S0ll10 of the ahort walltlng
Bults ro Illao fUI..trlmmed.
- -
Lovely Drawlng.Room Gown. i
A 10\01) ' gown WOI'l1 In a fashion.
ahlo drll wlng.roolll the ether dQ.y was
of black nct. It was trim DIed with a
very heavy lace applique. 'fhls trimming -
ming extended around the foot of the
gown and till the front. The lining
of the dres8 was of black satin.
But the dlsUngulshlng fealm'e lay In
its note of blue. 1"01' the gown , which
\vas of hcav ) ' black net , lustrou8 Ilnd
trImmed wIth much gOl'gcousness , WIlS
holted I1round the wnlst with a wMo
hluo sash. 'fhls , whleh was bllnded
around the waist to form a gIrdle , was
tied on the bael , In a heavy Imot ,
whllo the ends hung down to the foot
of the sldrt. They were wldo sash
ends , too , and mudo a beautiful note
of color tlIOn the sldrt.
This fanc- : for wearing a blue sash
with n. black gown Is qulto a growing
ono and Is to ho observed frequently.
Again , a wide red slltln rIbbon sash Is
tied around the waist of an nll.blacle
'gown. So that the note o ( color fs
completo.
Velvet Hat Trimming.
A new and slmplo method of usIng
wldo rIbbon velvet on a largo hat was
oxompllfied by n woman lunchIng at
Sherry's. 'rhe hat was a dull green. It
had a wldo brIm and low round crown ,
the latter very small In proportion to
the brim. The straw was a fine chIp ,
A band or dark green velvet encIrcled
the crown , and from It. at Irregular
Intervals , extended plaIn fiat widths of
the velvet ribbon , the ends cut In two
points-that Is , a V'ShnlOtl section was
cut out of the centro nt each end.
'fheso pointed sections were of dIfferent -
ont lengths , and ono extended nearly
to the edge of the brim. Two or three
shnllar sections were fastened to the
uuderbrlm , whleh lIared up a mtlo atone
ono slde.-Now Yorle Tribune.
.
Whlto Linen Embroidered.
Yoke waIsts made of linen embr ltl-
ered in oponworlt , or eyelet , st"le
nro'much worn .and always ar hnnd-
some. ThIs . . . .ory stylish model is
peculiarly well adapted to the treatment -
ment , QS It Includes a central box
I
I
1 \ \ \
Design by 1\Ia : , Manton.
plnlt and shaped cuffs both of whIch
are omlnontly offoctlvo , and Is closed
hn'lslbly. WheuIIOd , \ , however , the
yollO and U\O box plait at the baclt ,
whIch Is Ilppllell , can bo omitted nn
the model used for u lllalnor waIst
Also the back can elthor bo made te
blouse or drawn down snugly as I\1tod \
'I'o make the waIst for 11 woman 01
medium slzo wl11 bo required fj1
) "urds 21 , 4 % 'ards 27 or 2 * yards 4.
Inches wIde.
Everything Tucked.
Ever 'tblng Is shIrred or tuclted thl :
summer. ShIrt waIsts are tucltell
and' whole frocks are tuclwd , ani
smart little coats are tuelwd or 1)lall
ed all over. Go\Yns or soft materIal
are shirred , and it is the prettiest pm
sible wa ) ' to mnl\O thelll. The on
Illustrated thIs week Is a charm In :
example. It Is of whIte dImity , Ilotte ,
with plnlc. The wnlst hns a shlrm
yolto , nnd tben blousas over a Ilrdl
at plnlt sl11e. The skirt Is shlrroll I :
foul' places , and finli.hed . wIth a Ifttl
ruillo at tbe foot. A hat of whit
shlrroll lawn Is worn with thIs frocl
the only trimmIng beIng a bIg soJ
bow or pale Illule rIbbon , The sh\ \ !
waIst l11ustrated thIs week Is of a de
sIgn sullable for sl11e lInOl1 , or I\n
wash goods. Thg fiat lIltlo box plait
arc . . . .en. smart , and the Illco or on
broIdery used down the front an
around the necle gIves a very 1)l'ett
finIsh.
To M < 1ke Cup Custard.
Ono quart or mlllt , fj eggs , 5 heal
Ing tableSlOOn3 SUftr , , 1h Sl\ltslloo ,
snIt , 1 tensl'on yt\l1 111 a. IIoat mill ;
beat ergs ; , whItes n. yolks BC1H\rt ,
Iy. beat salt aul sugar Into ) 'ollts ; nd
heated milk tI. HtUo at a time , st
well ; then ndd beaten whlte8 anei r ,
turn to fire. It Is nlmo.3t Imposslbl
te make custArd nuccCflsCully wltbol
0. 110ublC ) boiler. Use two pans It yo
bl\T no boiler. Stir gonUy " ; 7hl :
( - conkJnc. W en cnstnrd Is nearl
's cooked , the foam on top dlsnlpear
ts the custnrtt cllns , to the slloon. 1 :
lh not leave It n 6eeond : cllr constmU
.
J
. - - -
WIlOn cooltl ( perfectly nmooth. taka
from fire nnd turn to cool In cups In
whIch It Is to bo served. Sherbet
glasses are most cOl1ll1lonly used.
Taffet < 1 : : and Point D'Esprlt.
Llttlo jrlcltota of nil sortn are grellt.
Iy In vogno and malte Ideal summer
wrnps. 'I'hls one Is worn over wl1let
of IIOl11t d'esprlt nnd Is of antique
green tafCeta matching the skirt , the
trimmIng beIng toldA of velvot. The
wnlst Is Shll111y full with wldo sleeves
that are finlshel with gmceful frllll' ' !
of lace but Is eminently becoming and
suits Jace , net and nil thin materials
to a nlcoty. The bolero 18 cut with
fronts , Imclts anel wldo sleeves nnd Is
lalel In plaits over the shoulders that
glvo the droollng ! effect. The quan.
tlty of matorlal required for the medium -
dium slzo Is for waliilt 4 % yards 21 ,
. .c- .
' 'IN. ' " ' ' \ \ \
, It if 'j j 1\1j' . \ .tl'\\.1i\\ : " \ u
4 ) 'ards 27 or 2 % yards 44 inches
wldo : for bolero 2 % . 'ards 21 , 2 ynrds
27 or 1 % yards 44 Inches wldo.
.
Currant Jelly.
To malto currant jell ) ' tllat will leeep
111most any length of time : WeIgh'
ono pound of sugllr to each pound of
frultj after weighing , put the currants :
In 11 valent wIno press or In 11 fine
sieve that the seeds will not go
through j It Is not necessary to strIp
the currants from the stems ; press
the julco all out : then strain it :
through a very fine Siilevo or through
a ehoeso eloth : pour UlC julco after
straining Into a preserving Iettlo , and
stnnd it over a slow fire. When UlO
julco Is qulto hot , stir In the sugar ,
I1nd l\Oop stirrIng until It Is dissolved.
Let the Whole simmer gently till It
drops as thlcle as jelly from the
spoon : then 1I0ur the jelly Into glasses
and stand It In the sun until It Is I
qulto stiffened : then paste IHlIQr over
the , tops o ( the glasses.
Asbestos Table Coverings.
A new covering ( or dinIng tables Is
made from asbestos , especlal1y prG-
lIared , covered with doublo-faced canton -
ton flannel. It Is so soft and fledlJlo : :
that It can ho folded rnto any deslr d
slzo wIthout beIng clumsy. The same
material can bo hlld In do'lIes and
mllta to put under plates , chafing
dlshos and platters , when no dining
cloth Is used. The covers of linen are
then laid over them , and ono Is spared
the vexation of finding a handsome
table covered with the spots and rings
lett by hot dIshes.
Leather as Trimming.
Leather Is malting its appearance
again as a trImmIng and Is omplo'OO
not only on raincoats but on cloth
blouses for rough wear. It Is not likely -
ly to be much used , although on certaIn -
taIn materlnls for hard usage It Is ap.
proprlate.
C < 1rc of the Hair.
Eau do qulnlno has no effect upon
the color of the hall' and Is excellent
to mallO it grow. Sprlnltle It on the
sClllp three times a. weele before reo
tiring and massage It In with tbo tI : s
of tbo ten fingers , then dlvhlo the ball'
Into small proportions and brush well.
Whenever lOsslble , lot the hall' fall
loose" ThIs will add to Its growth.
Pure vasellno also massaged Into the
> > scalp once a weole Is very gooel ,
Novel' touch the hall' with a curling
Iron , but If It needs fiuffiness , rough Il
underneath with the comb as the hall"
dressers do. ThIs should bo carefully
brushed at nIght.
Latest Nelk Trimming.
The latest neele trImmIngs are dou.
s blo ruchIngs , formed by combIning two
wIdths of the goods , or two Itlnds or
materIal , In different wIdths. The
wIder portion is foldell down. glvlns
the effects of a turnover collar , whlo !
the narrower portion romalns uprIght
In the form of n ruch. This t\\l'IIovel
frill Is usually three times D-S wlelo ns
tbo other. It Is of sl1 < : er goolls. r \ \ chan
an fine batisto. and Is lmlte-plalted.
In using g"bullno , what Is left maybe
bo agaIn utilized. In a Cew da's It
w1l1 hllvo settled and the clear part
may bo poured off Into otber bottles ,
Potnto peelings , It dried In the oven ,
are saId to bo very useful for firc
Idnd11ng. l ( sumelontlr abundant they
may bo used Instead of wood , but. IIJ
pany case. they will economlzo It.
n' Gallon bottles are best for gnsoIlnc
: j ami the careful woman will not brln !
0them Into the house at all. Unles
, d ono lias a IJl\cl , ) 'ard or a porch clean
Iring wIth these dangerous agents Is
0best 1I0t undertaken at all.
10 Lam stow Is very lIIuch Improyec :
It by the Ildelltlon of curry pcwder , eSlle
IU elally It It Is a recll uffeo or " 1Jt
10 oYer. " 1IIado ot cold roast meat , wtt !
Iy trcab rrow potatoolJ nnd the curry. I
s , becomes delicious tJntreo , desel''Thll
10 of : l IUl\1 e eUllI\Qno,1f3 ! name tIml
" . "
y. "otow.
A Trick In Seed Selling.
The Grain Dealers' National Associ.
atlon , recently In ! Sesolon In Mllwau ,
Itee , pnssed the following resolutions :
Whereas , Seed houses do a large
business III the sale of seed gro.lns ,
aud thereby may matorlally arrect the
general buslncss of the crops ot grain
thus 'llroduccd , elthor for better or
worao ; and ,
Whereas , It Is Imown thllt seed
thus sold by seed 110usos does not ai-
wa's possess the morlt of typo and
hreedlng sufficient to meet the expectations -
tations at UIO purehaser , and In fact
of ton does not tend to ralso the
ata.ndard at the general crops pro.
duced. For example It has been too
l'ommon practlco for seedsmen to' '
purchase ordinary corn from farmers'
cribs and soli the sllme under specIal
brnnds when In fact It pOS essed no
IIleclal ; merit whate\'er , with respect
to typO and breeding , and the same Is
true In regard to other graIns ; therefore -
fore ,
Resoh'cd , That the GraIn Dealors'
National Assoelatlon , now In convention -
tion assembled In 1\iI1waulteo thIs 23d
day of June , 1904 , does hereby urgently -
ly request all firms engaged In the
selllng of seed graill to adopt a Uno
of buslnoss polley that wl1l result In
sl\'lng more attention to the questions
of type and breeding and adaptability
p.nd thereby assIst III Improvlnc the
quality and yield of grains : also ,
Resolved , That tbo secretary bo In.
structed to send a copy of this 1'0&0'
iutlon to all the principal firms engaged -
gaged in the busIness of selllng seed
graIns In the graIn producIng states ,
and also to all the leading agricultural -
tural papo.'s In the country.
. . .
The pr\Ctlce against wMch the resolution -
elution is directed Is ono that has
long been condemned by conscientious
dealers. It not only Injures the farmers -
ers , but injures the firms tbat are try.
Ing to do an honest business. It Is
graUywg to see a great assocIation
ta1o the stand that thIs one has talton.
The agitation Is sure to bear frult.-
Farmers' Rovlew.
Spelt ( Triticum Spelta ) .
Spelt Is a cetealThlch In appeo.r-
! inca Is intermedlato between wheat
! lnd barley , but , In reality , is ono of
lho types Into which wheat is di-
ylded. It Is 0. nnUvo of the countries
near the Mediterranean sea. At the
present Umo It Is grown prll'lclpally on
the poorer salls in Swltzerlnnd , southern -
ern Q < ) rmany i1.nd northern SpaIn. It
Is nlso grown at an elevation In Swlt.
zerland where the common , wht'at
( ' 1'rltlcum vulgaro ) wl1l not thrive.
For general cultivation Is is eonsld-
ered much Inferior to the finer varie.
Uoa of wheat. The head Is epen. narrow -
row , beaded or bald , and Is usually
very long. When the graIn Is threshed
the head brealcs Into pieces at the different -
ferent joints , or nodes , leavIng the
traIn stlll clnsped firmly by the charr.
In order to maleo a soparaUon of the
chatr trom th" seed , spoclal machinery
Js requlrod. The grain. is medium
hard , and Bomowhat compressed at
the sIdes. The graIn in Ontario frequently -
quently called Spelt belongs to the
Emmer class , and Is , therefore , 1m-
vroperly named. To find out the
vo.luo of Spelt foc growing In Ontario ,
wo have Imported at dIfferent times
no less than ten yarlotlcs tram Switzerland -
zerland , Russill , Germany , the Argentine -
tine Uepubllc and the United States.
' 1'wo of these variotles proved entire
fnllurcs , two others gave poor results ,
and the other six varl es ylehied
.
moderatel ) " well. As the grain Is on-
clolled b ) " a chaff somowhnt sImilar to
oats , and weIghs less than 40 pounds
pOI' measured bushel , the results hero
pl'esented are gIven in pounds , instead -
stead of bushels of grain per aero.
Ode o ( the best varlotlos or Spelt hIlS
now been grown in the experlment 1
plots tor five ) 'oars , Ilnd has gIven an
average yield of 1G23 pounds of crain
per acre.-Ontarlo Station.
Losl ! In Over-Ripe Wheat.
In 1879 , Dr. R. C. Keeleic , In an ox.
haustlvo Btudy of the rlponlng at
wheat , poInted out that there was a
alight losa In weight between complete -
plete ripeness and the stage generally
desIgnated as dead ripe. Subsequent
exporlment at tbls college and elsewhere -
where have gIven like rosults. There
Is not only D. loss by shelling when
the raln becomes over'ripo , but a
gIven number or well dried lernels ; : ,
or the produet of D. gIven arclj. , ltopt
In the ordInary manner , will weIgh
less It talten tram an over.ripo field
than f ( taken fyom a field cut at the
IHoper tlmo. Moreover , the amount
nnd quaIlt ) , of the fiour produced and
the germinating vigor of the graIn
Itselt are loss If the whent Is allowed
to become over-rlpo than If eut ut an
early lerlod. These tacts are now
1'0'011 recognIzed b " farmcrs , nnd ordl.
u r ) " practice Is reulated : ; b ) " thIs
knowledge. 'rho loss In shellln , ; Is un ,
,
c10ubtellly the most hUl > orlant one. and
ror1.unatel ) " it can ho controlled In n
11\.1'10 measure by a proper seloctlon 01
urletles combined with han'ostlng
't " the proper scason-Jmchlgnn Sta ,
tion.
Whlte'ash Is good In the hog Iens
as well ns In other parts of the build'
I in s doYot d to 11..0 stacIe. The appll ,
CRtlon of thIs once or twlco a year
will go : I long ways towards l\Cepln ! ;
- tl10 lice tlut of the woodworle ot th ! ;
pens.
- -
\ " , . .ed I 1plant. . out of place ,
W\lo.\l \ tH\r ho weed In a corn field
1 an" , ' .111'11 R1)011 iu a wheat field.
-
, . . . . , , .
. - / . . . . _
' . ' / . " ' -
I'Fi6 \ tllj. : . -
. ' .
, l ! II / : r . , .
'
. 1. .
' i ; . . , "
1. ; , ' ' . . " "
; : , / \ I .
, .
. Jf. J ,
(11 . t. $
, , , ' j a
. . " / / ' . , " 1.1 : : ( jJflJ { ! ; > > ' -
"I./Il z I.-I' ! z"
@ " " I ' ,
1.'II
1.- /
" ' . 'I. ' . /h/ '
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JMt.JJM : #
I
As Milk Grows Old. !
In an experhnent on the relation or i
temperature to the Icoplng propll'ty
of milk , at the Connecticut Storrs j
atlltlon , the bactcrla In mille n1UU- :
piled fivefold In twenty-four hours'
when the temperature was 50 degrees
F. , and 750 fold In the 6ame tlmo
\\11On the temperature was 70 deJreos.
Mille Itept at 95 , curdled In el hten
hours , at 70 111 ( ort.olght hours , and
at 50 In 148 hours. So far 08 the lteep-
Ing property of milk Is concQrned , low
temperature Is considered of more
Importance than cleanliness.
In milk lwpt at 95 the species de.
veloplng most rapidly Is the undeslr-
able 011e lmown as Daclllus IllcUs aero-
ger.es.
At a temperature or 70 thIs species
de\"olops relatlvoly less rapidly In the
majority of cases than Dllclllus lacUs
acldl , which Illtter Is very deslrablo.
In hath creo.m and ehoose rlllenlnS' . '
The ) , acterla In milk Itcpt at 50 Increase -
crease slowly , nnd later consIst of
very few lactic organIsms , but of mIscellaneous -
cellaneous t ves , IncludIng many
forms thllt render the mUl , unwhole-
.
some.
These bacteria continue to grow
slowly day after da' ) ' " , but the mme
keeps sweet because the IncUc organIsms -
Isms do not develop abundantly.
Such mille In the course of time
becomes' far maI'O unwholesome than
sour mme , sInce It is filJed with organ-
IswtJ thrlt tend to produce putrefoc-
tlon.
Although the temperature of fiO do-I
groos fs to bo omphatlcallr reccm-
mended to the dairyman for the Jlur-
pose or keeptng his milk swCt and In
proper condltlon for marltet , he must
ospeclall ) ' bo on bls guard agaInst the
feollng that m11lt whIch iI several
da13 old II' ' ! proper for marltct , even
thouSh It is still sweet and has IlOt
curdled.
Quite the reverse Is the case. Old
mille Is novel' wholsomo , even though
It has been ltept at a temperature o (
50 degrees and stUl remains sweet and
uncurdled.
ThIs very consIderably modifies
some of our ] X"evious Ideas concernIng
mlllt , for It hos been eneraUy belIeved -
lIeved thllt , so long as the milk remaIns -
maIns sweet , It is in &ood condition
for uso. QuIte the contrary in this
case , If It has been kapt at n. tempera.
:
ture of fiO dogrecs or In this vicinity.
.
It Is net unlikely that It Is this
fact that lea-ds to somg of the cases of
Ice cream polsonln ( : 100 common In
summer _
The cream Is kept at a low temperature -
turo for several da"s until consld-
erablo quantity has accumulated or a
demand has como for leo cream , n.nd . ,
when mad'o Into ice cream , It is 1I11ed
with bacteria In great Ilumbers and
of a suspIcious cho.racter.-Prof. H. W.
Conn.
When Salt Appears In Butter.
In the summer tlmo It Is quite common -
mon to see butter with salt standing
on It. AgrlcuItnral paperB ( requently
recolve letters n.aklng why the salt
comes out on the buttcr. The explana-
tl n is slmplo nBd the butter can bo
easillept III 0. norm.l : condltlon. The
salt comes out of the butter slmpl-
becmse the butter is kept In a dry
atmosphore. This causes the mols.
ture in the butter to move toward
the Burf1\ce at the butter and evaporate -
ate Into the air. As it was snit wat.er
In the butter It Is salt water when it
gets to the surface of the 1mtoor :
But In oo.'aporatlng It 'U1not tnlte the
Ralt with ft , but hn.s to ] eave It. At
first the amount of 6alt deposited is
so small thllt the r021due of Balt Is
not noticed. Later , however , the ac.
cumulations become so largo tllnt they
are apparent to thQ Q'e. If the butter -
ter were weighed boforc the evnpora-
tlon and afterward it would bo fOlmd
that the losa of wcl bt had been c.on-
sldorable. Kee'pln the butter In a
moIst place wllI preTont the accumulation -
lation of salt. If the place where the
butter Is Blared I iii oIJned f > Overal
tlmCfJ n. day It wU1 bo advlsablo to
loep ; : 8. crocle at wnter In It , that tilO
evaporation may rOiulato Itself. But
where butter Is stored In a cool place
that Is not often opcDed Ulcro wllI be
IIttlo trouble fem thIs cau . The
lower the temperature the less the
ovaporatlon. Places where the t.m-
peraturo Is high allQ ventilation good
dry out the butter qulcltly I1nd leave It
covered with slllt.
New Z aland and Dairy Exports.
The genernl public docs not , perhaps -
haps , realize hO'T largo n place New
Zealand Is filling in tllo production of
butter and cheese for oonsumptlon In
England. Ncw Z 1.lnnd fs as 'et but
a thInly polmlated country , fU1d the
anl1ual receipts of sovera ] million dollars -
lars for butter and eheeso ROJd in the
EUIUsh marltet Is a oousidcrnble Jtem.
Th trade has largely been built up
durll1g the last teu years. It now
: \moul1ts to about lIenm million dollars -
lars for butter aud n. million tor
, cheese. For the ) -oar endIng March ,
1895 , New Zeabnll c1p01'tod : 'butter to
the valuc of 2j3,244 ( poun s wid ccCSIJ !
to the . . .aluo of lCO. 3 lQund5. , A
pound Is equal to $4.E6 in our moner.
By 1000 the oxpnrta of 1Juttcr from
Now Zealand WON ! 'Worth OJ3.7tll !
pounds and o ( chlNse 2 8f5S 1)0Ilnd5.
'fho develoment Wbeen vcr ) "
stelldy. showlu ! ; the 1I0:11th ) ' condl.
t tlon of the trnde nnd Ule l.'Tt1dunl Increase -
crease In the cow 1 llation of No\v
Zealalul. For the ) 'ear eUdlng ? IIr.l'dl.
. 1904 , the exports of bllttcr wem worth
, 1-140.237 pounds anl or cht'c3e 217.H9
pounds ,
ProhibIts Sorcery.
In the IUlo eslan Government 01\ . .
Eotto Is publlnhed n proclllm lon pro-
hibll1ng the praotlco ot sorcery
throuJhQut tbo territory , Including the
throwing at bones , the use of chnrms ,
any manncr of conjuration nndrlal
by ordeal.
Cattle Bring High Prices. I
At II. sl\lo of 5\1I0rthorn \ cattle In the
capItal of the Argontlno Rcpu\JlIc sen-
saUonal prices were recently paid for "
Scottish shorthorns ; oC2G10 was glv.
011 for N wton Slono , a Morayshlre-
bred bull.
Insist on Getting It. .
Some grocers Dny tbcy don't Iccell , ,
Defiance Starch bccnuso they havcI t ; ' '
l tock In hand at 12 oz. brands. whlcl1 , < A' I
lhcy know camaol be sold to II. cueto. J ,
mer who bll9 ncc used tbe 16 oz. ' <
pltg. Den"ncc Stnrch tor 9Qmc money , , ' . .
{
"
,
"
' .
Tibetan Earth Dwellers. ' . / >
Earth dwellers are common In TI- , : ' : <
bot. Strangely clod mon Ilnd women.
who slnco chlldhoOlI have rarely
looleed upon the sun , are found livIng
In roomy elllY apartments in a mode .
ns strlnsent 3 nny monastic order.
'rhey are supplied with food nd oth.
or necessarIes by their children , who
alone leave the CIl. rnB : and mucb
of their tlmo is occupied In cxlendlnc
'Ielr curious resIdences.
First Bomb Outrage.
The first "bomb outrngo" UC.'J co. , . . .
mltted on Christmas eve , 1800 , y
Salnt-NeJant , who wIshed to remove
Napoleon , then first consul , In the In.
tvrest of the RoyalIsts. Napoleon s.
aped , but nmong hIs escort ncl the
b'standers there " " 01'0 about 130 C < .SIl'
altles.
Value of Laughter.
Jt WII realized the pO'\Ter of good
cheer nnd the habIt of laugbter to retard -
tard the progress of ago and to stay
the hand whIch writes the wrinkles at
care and anxiety on the face , wo
flhouhl have dIscovered the fani d
fountllln of youth-tho elixir of I10.
Man and Wife.
Buxton , N. Dak. , Sept. 12 ( SpecIal ) .
-Mr. lj. L. SIri..seth of thts plo.co
"IlS oeen added to the steadily growIng -
Ing ( allowing that Dodd"s KIdney
Pills ha..o In thIs part o ( the countr ) ' .
Mr. SI.rlvscth gIves two reasons .
.
for hIs faith In the Great American
KJdneCuro. . The first Is that they "
cured hl2 wIre and tbo Bocond Is that
tbey cured hImself.
"I must say , " says Mr. Skrlvseth ,
"that Dodd's Kidney Pflls are the
best remedy Cor Kidney Trouble I
ever Imew. : My wlfo had KIdney Dls-
ellse for years and she tried all kinds
of medicIne from doctors but it did
not help her any. An adycrtlsement
led her to try Dodd's , Kidney Pills.
Tbe first box helpetl her so much
that she took eIght boxes more and
now she is cured.
"I also toole three boxes m'selt
and the ) ' made mo feel better and
stronger In every way. "
Dodd's Kidney P1l1s have no..er yet
failed to cure any lddney dlseaso . , _
from Baclmche to Rheumatism , Dla'F - ' > > J
betes or Bright's Dlseaso. , ; ' . . '
Real Leaders of Men. " { . I ! ' ,
Men of genuIne excellence In
every , : r'
itlltlon o ( I1e-men of Industry. at In- ' : ;
tegitof high princIple , at stcrllng ' , .i' 1
! 1onesty of purpose-command the
SDontaneous homage of manldnd. It
! s natural to be110ve in such men , to
bave confidence In them and to imi-
tnte them. All that Is good in tha
world Is upheld by thorn , nnd wIthout '
theIr presence In It the wQrld would
not bo worlh livIng In.-SllmueJ
Smiles.
Catch Words or Phrase3.
Jt you deslro to get rich qulcl1y , Invent - -
vent catch.words or phrnses Ulo.t will
grIp the attention or the puIJ11e. Dig
sums are paId for the right article.
The inventor of a word now used for n
, brand of craclters Is saId to have 1'0-
I celved $5,000 for H. Manufacturers at
.
various things from soap to nuts havt )
paid nearly as hIgh. A railroad com- _
pan- gave $100 to n gIrl who suggested -
ed II. nllmo for ono of Its fast traIns.
Tribute to a Dutch Smol < er.
To pay duo reverence to tbo memo
ory of an ardent smollCr name On.
dersmans. who had died In Rotterdnml '
all his old cronIes came to the funern !
smelting long clay pipes. Ondersmana
loft a. sum of money to pay the me. .
pcr.ses of a ) 'earlr smoking ccncert to
Iteep hIs memory green.
Sarno men go through h10 pretty
mueh ns a dorg with a. chllln to hIs
collar and a woman ) 'aultlng at tile
busIness end.
WHAT'S TH E US ! : : ,
To Keep a "Coffee Complexion. "
A lady says : "Postum hils helped
my complexIon so much that my
friends say I am growing young agaIn.
M ) ' comple.ion used to bo correo colored -
ored , mUddy and yellow but It Is now
c.lear and rosy as when I was a girl.
I was Induced to try Postum b ) " a
friend , , 'ho hlld suffered just as I had
sufterc tram terrible IndIgestion , pal-
ptatlon ! o ( the heart and siuldng
spells.
"Atter I had used Postum a weele
I \ \ an so much better thllt I was
afraId it would not last. But now
two 'enrs hl1..o IJlssed : and I al1l II.
well woman. 1 ewe it all to leaving
n.ff coffee and dr1nldng PO : um la its " '
; 1
IJlaco. !
"I had ( lranlt coffee all my lire. I . : ;
ISUSIecteel that It wns the cause of my , :
trouble , ! Jut It was not until I actually 1'\ \
qlllt colIeo and stllrted to try Postllm 'f '
that I becl1me ccrtaln ; then all my ' "
trouble ceased and I am nO\T weU ) , "
nd strQng agaIn. " Name furnlshod
by Postum CP. , Dattlo Creolt , MIch.
' '
'lhero's a reason.
Lool. fn eacb pnclcnge tor a copy at '
the faClous llttlo book , 'Th.e Road to
I
Welh'11\o. \ "
-
