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"an we, r ‘ H.111! .r. A 5V“1.:7K c-fl '3- M: l AoEiEUIJURAL ~ «Ax . 4‘ -4_‘.-- 7-- s. care has caunxmo or SEPAR non cam. _ (By '1‘. C. Rogers, Ontario Agricultur- al Couture) The cream being at a high tempera- tune as it comes from the separator. it is very necessary that ample proviâ€" sion be made for cooling it to a proper ripening temperature immediately af- ter separation. High ripening and churning temperatures give the butter a bolt. oily texture that diminishes its value. Plenty of ice should be securely atored at the proper time for use when needed, and a cream cooler should be made to hold ice and water, over which the cream may flow from the separaâ€" tor to the cream vat. This vat Ihould be deep and narrow with a sev- en or eight inch .space around it for water and ice, so that, for ripening, the. cream may be cooled to sixty degrees Within one hour after separation, and to a louver temperature in warm weath-' er. In creamer-lea where the cream cannot be quickly cooled to sixty degrees, the button-maker should persist in cooling until a temperature lower than sixty degrees is reached before night, espec- ially in warm weather when the lac- tic acid is already devaloping in the milk before separating. if the cream is to be held for two days before churning it should be cooled to fifty-two degrees in winter and to fif- ty degrees in summer. At these low ripening temperatures, the texture of the butter is better. Cream should be stirred frequently for the first six hours after separation and occasionally afterwards, while ripening, to improve: the butter gathering too much by the condition ding tern attire and addltioual churning. Always run the lactic acid. eeferuleinpwe‘rarm weatho (the churning. and when washing. WASHING. The quantity of water used for washâ€" ing the butter should be equal to the quantity of cream churned. and should be at a temperature of from 54 degrees to 58 degrees in winter and 48 degrees i1n summer, if the butter into be salted on the worker; and at 45 do I . or llower, when it is to be 33.1 in the .ohurn. If the water which you have m geummer is too warm, use about two i uarts of salt in the water and let it s nd for ten minutes before drawing off. Avoid using water at high and low itemperaturea on the same lot of but- ter, as it has a tendency to_cause ; white Specks and an uneven body in the butter. \Vhen the butter is to be pack- ‘ed for export, or held for some time, iwaah it twice, but only pnpcgvhen it E is going into consumption “'lllllll about {a month. ' Unwashed butter, from ,cream churned at a low temperature. ‘gives good satisfaction, if it is put up in pound prints and forwarded to marâ€" ket as soon as it is made. This method , works well in fall and winter and where iwater is scarce. \Vhen not intendng to wash the butter, the maker will find it an advantage to add an extra quan- : tity of very cold water to the contents inhurn at a high speed when finishing lof the churn when the granules are the l proper size, and revolve the churn quickl ' for a. few turns before drawâ€" ing of the buttermilk. This will cause ithe buttermilk to run off 1 a butter ,morc freely and give less tro e when lworking the butter. It is also well to luse a little water to wash the butter- lmilk from around the butter when ‘near done working. but none on the ,‘buttcr. l SALTING. : The butter should remain in the churn Ito dry for twenty or thirty minutes lbefore salting. Salt for butter should Ihave a. fine even grain, and be kept in ,a clean, cool place .free from bad odors. 7The salt should be fresh and clean, Use labout one and oneâ€"eighth ounces of 'salt to each twentyâ€"five pounds of milk, separated, or‘to the number of pounds of milk required to make a pound of butter._ Sift on about half of the salt; then tip the churn gradually to turn “18 fill-V0? and ripen it more uniform“! the salted portion under. Sift on some 1y. .We think that the best results can be attained by using a starter to devel- op lactic acid in the cream, sufficient to cause it to thicken, or coagulate. about six or eight hours before the time. for churning. Our experience is that a. good clean flavored starter used in this way improves the flavor and keeping quality of the butter and enables the butter-maker to ripen the cream more uniformly from day to day. The cream should always be carefully examined before retiring at night and the per- Ion in charge may arrange to have the temperature gradually lowering some- what, especially in warm weather, so long as the ripening is not delayed too much . A STARTER. Take one gallon of skim-milk or fresh whole milk (having a good flavor) for each ten gallons of cream to' be rip- ened, and warm it to ninety degrees“ ' add to it about a gallon and a. half of clean water for each ten gallons of milk used in making the starter and let in a. clean warm place foa‘ twenty F) tygentyâ€"four hours. Then break up lne y pouring or stirring,,and strain Into the cream the amount necessary to {ma it pro rly in.the desared time. . _ a ‘ flavor is got in this way, 1 is adv stable to propagate it by Pas- urizm the milk used in making the 3 _er om day_to day. Do this by ttlng the milk in boiling water and touring constantly while it is healing 100 degrees; then remove and let stand for twenty or more, and_ turn the churn the oppo- sxte way till the remainder of the un- {salted portion is exposed; then sift on the remainder of the salt. Use a. long wooden fork or spade to mix the but- | for and salt evenly. If the work is done lproperl v. 1t wdl not be necessary to re- lyolve t e churn. The butter should re- main in the churn, if the room is cold lenough; if not, it should be removed l‘to the cold storage room for from two ‘ to four hours before working. Saltin ‘ in the churn is the most perfect metho Iof salting butter, as by that method a lmore even color is obtained and the ;textu1‘e of the butter is preserved in aconsoquence of less working being ne- cessary. \Vhen salting butter on the lworker, use about one ounce of salt to jone pound-of washed butter, and one [and a. quarter ounces per pound of un- jwushed butter, varying the quantity to land; [he taste of the market. About one-half to three-quarters of an ounce per pound suits .the English market when the butter is shipped fresh. \VORKING THE BUTTER. \Vork carefully and evenly all rts of the butter alike, turning in an out and, doubling alternately on the re- volving worker. \Vhen the butter is ,salted on the revolving worker, the worker should be turned twenty-four times to finish the butter at one work- ing. \Vhen the butter is to be work- ‘ed twice, about eight turns the first time will be sufficient, and say ten turns, or just enough to make the. color even, the second time. \Ve prefer work- ing butter twice when packing for exâ€" port, as in this way we get less momâ€" l ture, a. closer body and a more even 001- or. It is also preferable to the one- iworking method for the inexperienced ‘ butter-maker. “'hen the butter is salted in the thirty minute§-lchurn. ten to fourteen revolutions of Atwrw‘u'ds place in com wall“ and St” ' the worker will be sufficient. the aim till it cools to seventyâ€"five or eighty de ees; then add about a quart of the ol starter (having the good flavor) to ' done in every case_ each ten 1‘allons of Pasteurized milk, with a and a. half of clean wa- ter at the same temperature. Mix and not in a. clean warm place. Do not stir again until it is wanted; then use from one to four quarts of the starter in each ten gallons of cream to varying according to the condition of the cream, the season of the year. and the time allowed for the cream to rip- an. The starter should be put into the cream vet when the separating I also have being to remove the excess of moisture and. get an even color. This should be The butter, when working, should in no case be colder in winter or warmer in summer than fifty-five degrees. PACKAGES. Ash or spruce 'tubs should be soakâ€" be ripened. : ed for twenty-four hours with a strong, :hot brine, or for two days with a cold brine; then be washed clean and lin- ed with parchment paper. Tubs or boxes lined with paraffin wax should parchment paper inside. Pack the butter in the tubes or boxes close iaround the sides and corners. Fill to N 3113‘ deflll‘able bacteria develop in’ within half an inch of the top of the be- to fix the flavor of the cream be- 0 it CHURNIUG. Separator cream should contain about thirty per cent. of butter-fat and be cooled to fifty-two degrees to fifty-four degrees in winter and fifty degrees to fifty-two dances in summer. about two hours (and l oped at. hi h ,tcnipcmiures) before the time for c turning. Cream containing n. high pcn‘cmnge of butter-fat gives leis volume to cool and handle, and it can be churned at a lower temperature which gives the butter a. firmer texture. The churn should first be cleaned with hot water. and then cooled with coldl watt-r. before straining the cream into it. The churn should not be filled half lull; one-third full is utter. Add but? ;er color to thepream infordetarting. if required to give the butter the pro- per color to suit the market. of coloring to 1,000 pounds of milk. A smaller quantity of colorin is requir- cd in the spring; but, in the fallt the amount mav be gradually increased to the above figure. Cream containing a high percentage of buttcr~fat will lilK‘kOl’l. in churning. and the desired concussion may then cease. At this stage. add to the cream about one gulâ€" ion of water to each two gallons of cream being churned (at the same tem- perature), and continue churnin until he butter is about half gathere ; then add aufficieht water at a pcrature to kee ular form unti the cream is properly churnedâ€"till the granules are even in size and not largvr than grains of wheat. The churn should make from sixty to seventy revolutions ier min- ute, and the time required 0 churn should be from fortyâ€"five to sixty min- utes. The lower temper-alumni. which swam can be churnin,‘ in this len t]: of time. the better wl he the te‘xté‘re of the butter. if small attacks of but- ? appear on the first buttermilk drawn ll lower tem- then the churning should be com waddle vet. and more water beeddedi therein dangerof ongcr if the cream is rip-l It may be. added at the rate of about half an ounce the butter in the gran» tub and finish off level without giving the butter a greasy appearance. Cover the butter with parchment paper or butter-cloth and put on a paste made of salt and water. Then put into cold lstorage at fifty-six degrees, or as much 'lower as the temperature can be kept uniform. Changes in temperature have an injurious effect on the keeping of ibutter. Fresh brine should be added loccasionally to keep the paste on the ltop of the tub in a mmst condition. i SHIPPING. The tubs or boxes should be clean and the lids fastened on properly; the weight of butter in all the tube" or boxes should be the some. and it should be marked llainly on the outsrde of each; about ha f to three quarters of a pound extra. should be added to each, when filling. to make the butter. hold out in weight. When the butter is shipped in one-pound prints, it should be secure- lly protected from the sun in warm .Weather by the use of ice in the ship- ping box. A piece of clean brown pa- per laid over the top of the butter wdl protect it fmm the sun and heat. CR EAhLGA'l‘HER lNG CREAMERIES. - ‘ Only competent. honest, courteous men should be em lo ed in or about creameries. It won d )e of very great advantage to the patrons, if the cream- gntherers had a good knowledge of cream-raising, so as to give instruc- tion where needed. There 18 enough cream. or butter-fail, lost in the skim- ‘milk through carelessness and neglect 'nnd ignorance, to pay the entire cost of manufacturing the butter in most, of.-these creameries. The cream-gath- crcr should be accurate and just in measuring the cream. Ming samples properly, and domg all in his power to promote harmonv between the patrons sud 'manugcrs of thee estuary“; p. f e 'wangous ehoul he éoVered to protect the tanks or cans from the sun, that the cream may be delivered at the creamer: as cool as possible. After the cream is strained into the cream vgt, the buttermekel‘ should examine its er in to cool the cream from ' to fifty-dz or fifty-eight degrees, hol at this temperature over nig t, and churn at about fifty ‘ ht degrees in the morning. When he cream is deliver- ed cold and sweet in the fall. the tem- perature should be raised to sixty de- ‘m“- . Some fresh butter- 1W8 considered stiff and mannish-look- grass to ripen. milk may be used to hasten the fig ening process. The cream may churned at sixty de in the fall. Perfect cleanliness and fresh air are extremely important factors in e creameryâ€"so important that, without them, success is impossible. -â€".â€"._ PEARLS 0F TRUTH. As it‘ adde‘th deformity to an ape to be so like a man, so the similiitude of superstition to religion makes it the more deformedâ€"Bacon. Power exert-med with violence has sel- dom been of long duration. but temper and moderation generally produce per- manence in all thingsâ€"Seneca. The smaller the drink. the clearer the head and the cooler the blood; which are great benefits in temper and business. â€"\\ illiam Penn. . There is no thought in any mind, but it quu‘kly tends to convert itself into a power and organizes a huge'instruâ€" mentality of meansâ€"Emerson. 'Vl helsoever situation in life you ever wish or propose for yourself, acquire a clear and lucid idea of the inconveni- ences attending it.â€"Shcnstone. Terror itself, when once grown trans- c:ndental,_b_ecomes a. kind of courage; as frost sufflCl‘Hlll)‘ intense, according to 1h". pact, hfilton. will burnâ€"Carlyle. One telling Socratcc that such a one' nothing improved by his travels. I very Well believe it," said he, “for he took himself along with him."â€"Mon- tuignc. It rt‘quli'esa great deal of boldness and a great deal of caution to make a real: fortune; and when you have got It, it requires ten times' as much wit to keep Lt.â€"-ltothschild. O. guard thy rovmg thoughts with jealous care, for speech is but the dial plate of. thought; and every fool reads plainly in thy words, what is the hour of thy thoughtâ€"Tennyson. All travel has its advantages. If the passenger Vlslls better countries, he may learn to improve his own; and if forâ€"' tune carries him to worse, he may learn to enjoy his ownâ€"Johnson. It is the same with understanding as ‘ with eyes; to a certain size and make, Just so much light is necessary and no more. Whatsoever is beyond brings darkness and confusion.â€"Shaftesbury. _ God often lays the sum of his amaz- ing provrdences in very dismal afflic- tions; as the. limner first puts-on the gpskytfiolorston which he intends to aw e por ralluré of some illustri beauty.â€"Charnock. ous Flowing water is at once a picture and a music, which causes to flow at the same time from my brain, like a limpid and murmunng rivulet, sweet thoughts. charming reverics. and melancholy re- membranccs.â€"Alphonsc Karr. FILLED CHEESE. A "filled cheese ” bill has been pass- ed by the United States House of He- presentatives, and is likely to become law. It does not prohibit the manuâ€" facture or sale of filled cheese, but handicaps that business by heavy taxes. It provides that makers must pay a license fee of $400 a year, and an ex- cise tax of a cent a pound on their proâ€" duct; that wholesale dealers in it must pay a license tax of $250 a. year; and retailers one of $12 a year. Even this stiff scheme of taxation might fail to kill the industry. as similar imposts have failed to put a stop to the manu- facture of olcomargarine. But so heavy a burden, along with the requirement to sell the. article for what it actually is, would drive a. good many makers of bogus cheese out of the business, and perhaps into that of producing honest cheese. Hence a. certain effect would be to raise the average quality of United States offerings on the British market. Our cheese makers should note this, and rather redouble than. relax their care to keep their product up to the highest standard of excellence. BEE STATISTICS. The following calculations have been made in regard to the work done by the honey bee: When the weather is fine, a. worker can visit. from 40 to 80 flowers in six or ten trips and collect a grain of nectar. if it visits 200 or 400 flowers, it will gather 5 grains. Under favorable circumstances, it will take a. fortnight to obtain 15 grains. it would, therefore, take it several years to man- ufacture a pound of honey, which will fill about 3,000 cells. A hive contains from 20,000 to 50,000 bees, half of which prepare the honey, the other half at- tending .to the wants of the hive and the family. On a fine day, 10,000 to 20,000 individuals will, in six or ten trips, be able to explore from 30,000 to 1,000,000 flowers, say several hundred thousand ilants. Again, the locality must be avorable for the prcparation of the honey, and the plants that pro- duce the most nectar must flourish near the hive. A hive inhabited by 30.000 bees may, therefore, under favorable conditions, receive about two pounds of honey a day. PAPER TELEGRAPH POLES. Paper telegraph poles are the latest development of the art. of making papâ€" er useful. These poles are made of paper pulp. in which box-ax. (allow, etc, are mixed in small quantities. The pulp is cast in a mold. with score in the center. forming a hollow rod in the de- sired length, the crowpieces being held by lug-shaped wooden pieces driven in on ei er aide of the pole. The paper poles are said to be the lighter and stronger than those of'wood, and to be unaffected by sun, ram. dampness, or any of the other muses which shorten the life of a wooden pole. . , MARCH or SCIENCE. Ardent loverâ€"If you could see my heart. Belinda, you would know how fwdlYâ€""" . . Upâ€"to-Dete Gtrl (producmg camera).â€" I intend to see it, Hiram. Slt still, please. THETlOME. ~M~M~ u". M‘. THE smuwmsr. The woman will be poor indeed who will not have a shirt-waist the coming A few Summers ago they ling. but now they are universally worn ‘11! 5'0ng and old and are deemed .eo_ ,Oomfortable that they cannot be drew i Pensed with. The materials for them range from the common calicoee lto the handsomest silks. The favorite, materials this summer will be grass lin- ens and Madras cloths. Many shirt» waists are made of beautiful organdies, i503“? 0‘ (lofted S\\'isses.‘0thers of dimity; great numbers are made of percale be- ICause of its good wearing qualities and :because it launders very easily. I > A new idea, and'a splendid one, is the iadjustable cuffs and collar. It rarely happens that the body of at waist is sod- fled when the cuffs and collar are. Now _ {one may have three or four sets of col- : lore and cuffs for one shirt-waist. Then too, cuffs and collars ,of a material dif~ ifcrcnt from that of the waist. are .to i be worn. Cuffs and collar of plum white .are often seen on shirt-waists of corn :linen or striped or figured material. I \Vilh this fashion one may have as plain I ' fancy collars and cuffs as one, or as “khaki f 1 "(1 1w wi a rut c o cmn‘m cry or a 9, _ to match are, very pretty. 'Embrmder‘ed or hemstitched ones of white linen w ill look extremely pretty wuh figured or striped dimity or batisteu how that the Persian craze. is upon us many of the ,materi-lls suitable for these waists \\ ill show this pattern. Turn-down collars edged with : The belts to be worn this summer are I *ver narrow, few being more than an incli-wide. Leather, gold or Silver braid spnnglcs sewed on elastic bands, heavy ribbons, some of solid colors. others striped, barred or plaidâ€"all are used for belts. They are fastened With small buckles or clasps, plain or elaborate as the wearer’s purse wrll_allow. some. 'very handsome ones are in the forms of metal ropes and chains. In r'neckties, small bow ties of bright, gay checks and small plaids are the favorites at pres- ent. but other styles may develop as the ’ summer advances. The shirtâ€"waist on_ the woman who knows how to wear it is a. dainty artiâ€" cle of a parel, but it is an'cxception, "rather t an the rule, to see 11_ properly put on. To begin with the waist should 3be drawn down tightly m the back and pinned securely to the corset before the skirt is placed over it. The skirt should then be pinned carefully to the waxet, a little above the. waist. line at the back. The skirt band should be pushed well down in front and pinned, so that the round of the belt will be perfect, and the line from chin to worst Will not be several inches shorter than the line from waist to neck. If one is the owner of a fancy belt-pin it can be placed at. the 'back, fastening bell, skirt and waist to- =ther. \Vith such attention,'1hei‘e is no danger of a. woman's clothing fall- ing apart. ! PRACTICAL SUGGESTIONS. 1 Variety of diet is not necessarily more expensive than that dreary sameness which is only too often the order in; so many homes. Of course one must often have what is most quickly and easily prepared, but even for this meal one need not have the same menu three hundred days in the year. I A good breakfast dish requiring but little time to prepare, is "hash on toast." Any kind of cold meat chopped fine, moistened well with cream, season- ed with butter, pepper and salt. and heated thoroughly, is heaped on well browned and bulncrcd slices of toast. Send to the. table on a. hot platter. The cream in the hash softens the toast so do not have the moat too dry. Cold chicken is vary nice used in this way. This dish, with good coffee, some plain cookies or fried cakes, and oatmeal por- ridge with sugar and cream, makes a ivory satisfactory breakfast. l Apropos of fried cakesâ€"some one says the only wholesome portion is the hole in the middle. Possibly and even pro- bably true; however, if properly made (and we do not have them too often) w crclish them with our coffee, especiâ€" ally'cold mornings. l have used the years, doubling it same recipc for sometimes. Let the lard be smoking hot, turn carefully to avoid pricking them. (I use knitting needles); cook un- lil niecly browned and thoroughly .done. Drain on brown paper. if the fat is hot enough and the paper is used, you “‘lll find little superfluous fat in [ht-m. So many painttblc disbus may bg made from rrcamâ€"swvet or sour. Cream biscuits are always relished, particular- ly by the men, and are more . mad» than any other kind. 'l‘ht-st- \Hll’l fresh barrios, canned frui! or carefully I €00le dried fruit, acrording 10 the sons- on or th.‘ lardcr’s resources. are "good enough" for any one. Or take the same kind o‘-. dough, lnk- as a (.‘l'llst. over some kind of fruit and you may have a dc- licious pudding which may be eaten with cream and sugar or any kind of pud- ding sauce. A very goo: pie is made by using this crust rolled thin to line a deep pic tinâ€"-fillin§,r “ith fruit and covâ€" ering as for’nny pic. To. be eaten fresh with cream if desired. . “'hippcd cream is not difficult to pre- pare while the wmznher cool (or at any other time. if cm is so fortunutcns to haVe ice) and is nice served in in- dividual sauce dishes with a little dot of crimson jelly on top of each to be eaten with pie for the Sundav dinner desert, or with cake for luncheon) A one crust pie becomes something rather .better than ordinary pic if covered to the depth of an inch with the whip (1 cream just before cutting for the ta;le. . Tapioca. is no more expensive than rice, Smokes a good pudding and is a desir- ‘ able change. 1 Don't forget to now some parsley seed this Spring. The ‘cris . curly leaves form a pretty garnish or cold meats salads, pickled eggs, etc, and are also fine for flavoring chickens. stews and soups. Cottage cheese either in soft little and up - border?” I th cuffs ‘ easily I ballsorinoneroundmold lookacool t cur-mun1y ded by e£pmarslem on emomen use lnthleweyendaddsvery munhto'the’ appearance. of the food, which offeni means eddmg to the relish of \it. ! LAUGHABLE INCIDENT. A nan Bleeds Quart: or on When a Ca) ' Runs over Illm. Moralists will find it difficult to draw a satisfactory lesson from an incident which all Paris is laughing over toâ€"day. A very corpulent individual was knock- ed down in the street by a cab near one "of the gates of the city. The vehicle passed over his body to the consterna- tion of the spectators. A crowd gath- ered round the victim, who lay on the ground. not in a pool of blood. but in one of oil. He was only slightly stunn- ed by the shock. and soon arose with. profuse thanks for the sympathy of the C-l‘O‘Vd. Disregarding the offers of aa- SIStance. he began to shuffleoff as fast as his legs could carry him. Eye- wntnesscs went to an employee of the octroi (the tax levied upon commodities carried into the city) and gave an no. count of the episode. upon which that official, running after the viotiuf. ex- tended to him a polite invitation to reel in his office. ".I assure you 1 am not hurt," ex- claimed thc. old gentleman. who dis- plzftyed great anxiety to take himself 0 . - " So much the better." replied theem‘ ployee, "but I want to have a. little talk with you." _ Sonic gentle force was required to In- ducc the corpulent one to enter the ‘Offit‘c. but came ihere he was made to undress. when he was found to be al- most askelefoal. lie-had between his waistcoat and his Shirt a Skill rccpp- 'tacle which was capable of containing fourteen or fifteen (garisof liquid. this occasion it had on filled with oil. and while it saved the bearer from mâ€" jury it had betrayed him, and he was removed to the lfirfccture of Police. amid the laughter of the people who witnessed the incident. A quantity of receptacles of the. kind described was found in his dwelling, and another m- dividuul has been arrested on auspic- ‘ ion that he was an accomplice. Of course the object of the scheme was to evade the octroi dues. I .-f-._ _. ...... MILLIONS OF BRILLIANT SUNS. Within the» twenty-four hours which elapse from one sunrise until anolhcn, :Lhe astronomers of the world have not ‘less than 20,000,000 stars within the range of their powerful tclescopes,which to-duy point out in all direction towards the “blue canopy which overahngs the earth." Those bright, shining. silvcry disks are not infinitesimal points of light, as they were formerly supposed to be. but czu'h is now known to be; a. burning central sun, surrounded wnh ‘lts own colony of planets. each of Ilium l20,000.000 "communitics of thc skies" Ihuving their ulloiu-d part to perform in [the economy of nature. When we con- sider that tho ncurcst of these is 250,- 000 times as far away from ms as our own light and life giver. and that Cili'h of those planetary colonies is from 10,- 000,000 to 50,000,000 miles from some oth- er family of swinging worlds, we begin to get some light conception of the grandeur and Iriugnificenw of the uni- vcrsc. Another thought; in this connec- ,tion :Each of those 20,000,000 suns )8 known to be moving somewhere through inimitable- space, taking its brood _of worlds with it, some of them traveling upwards of 200,000 miles an hour. it. is such stupendous facts as these that have caused the writer to often remark that no brain can conceive of what if! meant by "space," "universe" or "eter~ nily." E L' ltOPEAN LIBRARIES. ‘books than any other country in l‘iu- ropc. It has 577 libraries had 0,475}- 748 books, lwsidcs. manuscripts. Next comcs France, will) 500 libraries, 4,538,- ; 100 Looks and 135,800 manuscripts; Italy, with 495 lilu‘nrics, 4,339,281 books and 350,570 manuscripts; Germany, with 398 libraries, 2,040,250 books and 350,000 men- uscripts; England. with 200 librui'ics, 2,- 871,404 hooks and 20.000 manuscripts; Ba- varia, with 100 libraries, 1,308,500 books and 23,000 manuscripts; Russ-Ia, With 145 libraries, 952,000 books and 20,800 manu- scripts. . ' ' The largest national library is In France. lt has 2.0%,000 books. The British Mum-um has over 1,000,000lmks; the Munich Musvum. 800,000 books; the 'lcrlin Must-um, 700,000 hooks: Drastic-n, 500,000 books; Vimma, 420.000 books. The Oxford Univo-rsity has 300,000 hooks; the lividollx-rg linhcrsny. 300,0001nmks. 'l‘he Vmicnn Library (tOlllllll‘lh‘ 30,000 books, and is the rit-lwsl in "mulls-crime, rout-hing 25.000 in number. AN l“ .Vllll l'ZAKA BLE MIRROR. A Gcrnmn gcnius fills a. long-felt want by providing mirrors which will not hrcak. He simply employs collu- loid win-r0 plus“ was heretofore ".8011 A [li‘l‘rt't‘lly Immp'ircnt, u'clljpt)li§hcd cclluloid plow n-ccives a qmcksxlvw inn-king Iikv- that of a glass mirror This backing is in turn protected by another crilnloid plate which also mir- rors, so that practically a double mir- ror is furni~hwl, lighter, cl'waper anr' I‘lmru lusting than glass. l’ill-l'l'TY \‘l'l‘JlJ. \VOliN OUT. \Yearincss will smut-limos make a man go lame. What's the matter. linclc Rufus i ask- ed Mr. Hindhuud, [mu-finitely, in; the old man came limping in. ,(im, the goal? _ i No, sub. I’se got dis bill for (in! whitewashin' what i did for you last . yeah." i NO CAT NEEDED, i Bridgetâ€"Sure, now, ycz don't mam her say yer livin' in a familg phere there an't no cat. Who km ye lame things on! Annâ€"The _childer'. Oh, it's foolin' yc arc. ' They aren't her own chlldcr'; they're ’ the master's [ Austria [iosscsScs more libraries and .