The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

EDI TORI/1 L- NO TBS. Three questions vitally affecting the stability of British rule in India and the general condition of its subject POPualtions are calling for urgent con- sideration. ’I‘he first is the state of Indian finances. the second the neces- 8“! for some modification: of the pre- sent system of land settlements. and the last the new lamvof sedition. The necessity for a. complete remodelling of the methods of Indian finance is shown by the budget just laid before the Indian Legislative Council by Sir James Westland. ancial organ in London, it is described as a "romantic budget," and the Times smoke of it as “a rather bald array of figures," which "must be criticised with some reserve.“ Other journals criticise it more or less severely. The deficit for the financial year just clos- ed amounts to about $17,600,000, reck- oning three rupees to the dollar, which is about 310,000,000 more than the esti- mate made a year ago. This deficiency is laid to the famine, which cost al- most $18,000,000. and to the war exâ€" penditure of 812,130.000, not estimat- ed for in the budget of the previous year. Several items of the revenue gave 52.530000 in excess of the esti- mate. but the opium returns were 31,- 900,000 short. Through an improvement in the ex- change of about one rupee in the pound sterling, attributed to artificial prop- ping up. and the postponement of con- siderable railway expenditure. the gen- eral result is made to look rather bet- ter than it is. The comments of the English press in generle disclose a suspicion that the-re has been a consid- erable "adjustment" of figures to produce the very optimistic appearanâ€" ces presented by Sir James Westla-nd’s statement. In the budch for the com- ing year he‘esliutates a surplus of $2,- 960,000, which. if realized. will be the unspent residuum of borrow-ed. money. A loan of $30,000,000. Of which $13,200:- 000 will .be new. money. is to be raised in England. and a rupee loan of $10,- 000.000 is to be issued in lndia, mak- ing for the year a. total addition to the existing debt of that country of some $23,200,000. In addition, the maxi ous railway companies. contemplate carrying out extensions that will fur- ther add to the liabilities of the coun- try. The floating debt of $30,000,000 now outstanding in London will be renewed, there being no available re- sources out of which. to clear it off. .â€"_..â€". The investors‘ Review, in an able article on the financial condition India, points out. who‘d; is matter of common knowledge, that thle excess of Indian exports over imports has not for a generation sufficed to meet the remittances that; have to be made to England to meet the charges. private and State, for which’ lndia is made liable under her present system of gov- ernment. The deficiency. in the nabu~ ral order of things. has- to be met; by borrowing. which one day must reach its limit and then suspension be- comes inevitable. '.l‘.he aggregate of the charges to be met every ycar in England by India out of the surplus of exports over imports is estimated at $150,000,000, or between 450,000,000 and 500.000.000 rupees. according to the fluctuation of the exchange value of the rulicc: The difference in 1894-95, which was a favorable year. was 370.- 000.000 rupees; while im $96-07 it. drop- pcd lo 240,000,000 rupees only. â€"â€"-â€"- Concurrently with the disorder created in the finances of the country by the "forward" military policy. ex- travagant expenditure on unneces- sary public works. and arbitrary in- terference with the exchange. the eviction of the people off the land is going on at an alarming rate. in l887- 88 the total of the. "compulsory trans- fers" of holdings. as they are officially described, the intervening years to 1.817.707. a terrible comment on the increasing. poverty of the pcoplc. lndiun public opinion an: now calling for a revision of the laws relating to: land settlement. by which the tenant. may be secured in his holding and pro- tected from the rack-renting to which * he is now subjected by the State. under laws in the making of which he has no .votco. over the administration of which he ins no control. Another question? that lies at. the bottom of the troubles 2‘ and poverty of the lndian peasant in British India is that of tho excessiva= usury-.mid for agricultural loans to the private money lender. which runs all the way from ii to 30 per cent.. and. in destrurtive of all industry. By dint of long~continued agitation and pressure on the Government. George Hamilton was brought to say the other day that the Indian Govern~ inan was "only waiting for u quiet time to consider a number of pro- pomls for the purpme of freeing the people as far its possible from the inâ€" fluence of the money lenders." When the dilatory methods of the British lndia administratoin are considered. the prospect of an amelioration of the condition of the lndian peasant seems vary remote. The, only hope for. him ha in the necessity which the Govlern- meat Winner or later will find itself under of pronoun itself. for the‘ load revenue is can the main sources a! the Government income. v-” By a leading fin- . “as 1.230.089. in 1895-96 it . had risen by a steady increase duringi “ f do not touch “1" Nude“ 0f l cmmu begins to bubble at side of pan, Lord. ? :oouvoooowooooooeoooooo: O 9 g About the House. g 0 O O 0 0660606000060 0000000000. HOUSEHOLD HELPS. Before grating lemons it is well to wash them in a basin of lukewarm wa- ter. for oh examination it will Le found that the outside of a lemon is anything but. clean. and if put under a microâ€" scope it will be discovered to have many tiny specks on it. which are the lminute eggs of an insect. 1 If a pinch of powdered alum is stir- red into the batter of which ginger snaps are to be made the snaps will be {more crisp and brittle. l Table linen. the napkins particularly, lshould to carefully looked over before ' they are put. into water to see if it is stained with fruit. By rubbing peach stains in alcohol l‘efore the linen is put into water the stain may be readily re- moved. Decanters and bottles that are stain- ed inside may be cleaned with. a mix-f ture of vinegar and. salt. rock sultlie- ing lest for the purpose. To a handful. of salt allow a gill of vinegar; put lzom in the decanter and shake well until the stains have disappeared. Rinse I well. Cheese may be kept from getting moldy by wrappinlg it in clothr-dipped in vinegar and wrung nearly dry. Cov- er the cloth with a. wrapper of paper l and keep in a cool place. r .A pretty finish. for a l~edroom where matting is used. whether it be on the floor or in wall treatment: is a. bamboo frieze. This is really fringe of bamboo about. three feet wide, which is sold by the «yard for the purpose. It is in. deep browns and mahogany color. pick- ed out with colored beads, and is a most. effective finish for cottage and subur- ban furnishings. "Fuller's earth‘ is one of those things which no family should to without. \Vhen grease has been spilled upon the carpet. a paste of magnesia and fuller's earth in equal parts. mixed with boilâ€" in-g water. sh‘ould'be applied and let dry. \Vhen- it is hard brush the pow- der away. and the. grease spot will have disappeared. Fuller's earhh and ben- zine will remove stains from marble. Hot lard can be tested to see if it is 2 at the right: heat by putting into. small 'piece of bread. If it browns immedi- lately the lard is hot enough for fry- ing. In' making glue. break the sheetsin- to small pieces. cover them with strong I vinegar and let them soak a few hours. ’Then heat to toiling. When the glue lemmas cold it should be like a. jelly, ‘When the glue is to he used the vessel containing it should be placed in a. dish . oration. of toiling water to soften the glue. In the cleaning of closets and storeâ€" rooms the ’best'. thing to wash the walls and shelves with is a strong. hot so- lution of alum water. A brusihx should its used for the purpose. as that: will reach every crack and crevice. Hot , alum water is a good eraclicatnor for all Tsorts of pests. and - aid in hatching them. SOME G001) RECIPES. llricasseed Chickenâ€"Take a spring chicken weighing four pounds. P'utj it in about two quarts of cold water and watch that the water does not; boil away. \Vlhen tender add a quarter of a. pound of butter; salt to taste minke a thickening of a dessertspoonful of flour. mixed with: a. little cold water. Make a dumping consisting of one [int teaspoont‘ul of cream of tartar. one-half teaspoonful of of flour. one heaping soda and a little salt. Mix soft as pos- sible to roll; have the dumpling the minutes to half an hour after putting it in before serving. Creamed Potatoesâ€"Ono quart of [)0- tatoes. \Oltl, boiled, one half pint cre':m. or rich milk, one saltspoon of salt and pinch black pepper, one teaspoonful flour: cut potatoes in oneâ€"half inch :squares; season them and put. in stew- ing pun ; add cream ; on top of potatoes put the butter; and over all sift the flour; five minutes before you wish to serve them put stewpan on the stove; the the potatoes until and then stir constantly till thick; lserve at once on a hot dish. l l’otato Puffsâ€"Prepare the potatoes jas for mashe (1 potatoes. While hot ‘ hsape into balls the size of on egg. size of the kettle and make an incision in the center. Let it cook for twenty 'Have a tin plate buttered and place falls upon it. Brush all over with , leatcn egg. Brown in the oven. W hen : done slip a knife under them and slide 2 onto a hot platter. Garnish with pars- Z ley. . Pieplant Pieâ€"It the stalks are young and tender wash them and cut with a I sharp knife into inch lengths without flaking off the skin. which gives it a pretty pink tint. After the pieplant gets old it must be skinned. Put into a saucepan with a very little water and. cook till soft. \1‘0 each cup of the stewed pieplant. allow it teaspoonful of ,; butter and one beaten egg. and sugar ‘ to make acceptable to the p..late. Bake with under crust only. .‘f‘o prevent the crust fromsoaking rub it over with white of egg. For pie with upper crust do not cook the fruit. but put it. into ‘a pie tin lined with pastry. Sweeten generously. add a tablesmonful of water and a drake of flour. but on top cunt and bake. Best miten cold. sad nice with whipped cream. To cook pioplant for saure. cut it. up a directed for the first pic. add the will also kill the eggs. while hot water and soap seem to Wear and set on the back of. the store. Where it will heat up gradually. “'hen the sugar is melted. or nearly so. put where it will heat to the scalding or Simmering point. and leave till tender. In this way the pieces remain whole. the sauce is rich, and. syrupy and of delicious flavor. Apple Frittersâ€"Try a. dish of apple fritters before the. apples are all gone. i First pare and core four sour apples and slice them. sprinkle with sugar and the spiceâ€"cinnamon or nutmeg and make a soft. butter of sent cup of 5 en mi k Lwocggs. yoks and whites loafer) separately. 3. pinch of salt. a tzilnlesimonful of butter and a cup of flour. or sufficient to make a gcod latter. stirring in the whites of the eggs last. uSift a teaspoonful of taking powder with the flour. Coat. the appleâ€"the slices should: be nguart- er of an inch thick. with the latter and fry in deep fat like doughnuts. Serve the appleâ€"the slices should be a quart- flavored with vanilla. Any otherfruit: as preaches, oranges or bananas can be used instead of apples. or the batter can l'e d]‘npp?d l).v’spoc.-n'ul.~ in.o the h .t fat and served as plain fritters. At this season of the year a little lemon juice squeezed on the apple with the sugar improves the flavor. DOMESTIC RECIPES. Delicious Roast of LainlLâ€"A delicious roast of lamb is secured by par-boil- ing a carefully selected. leg. with four or five small onions in the water. “’lLen it is put into the oven the on- ions. which are, of course, by this time softened and scattered over it. Onc might fear that the dish would be disagreeably permeated with onion. but it is not: rather there is obtaincd a. fine delicate: suggestion of the vege- table. mingled with the native flavor of the lamb, now quite devoid of any suggestion of wooliness. It should he busted often while! it browns. Baked Rice with Cheeseâ€"Wash and pick over a teacup of rice. Drop in- to boiling water slightly salted; ra- ther less than a quart of water. Boil without stirring” so that the grains will be distinct. When tender. have ready 5. buttered baking dish with a layer of grated: crumbs on the bottom. Put in a layer of rice, then a smaller layer of grated cheese, until rice and cheese are used up. Then put on a layer of bread crumbs, and pour over it this mixture: One well-beaten egg. one cup milk. two tablespoonfuls but- ter. one scant tablespoonful salt, one- fourth-teaspoonful dry mustard. one pinch cayenne. Bake twenty minutes in quick oven. Salsify Fritters.â€"~Scrape one dozen salsify roots, throwing them into cold water as you do so, to prevent discol~ When all are. done, 'cut‘ them into slices and boil thirty minutes. Drain and mash through a colander, add to them one teaspoonful salt. one tablespoonful flour. one-quarter toa- spoonful pepper, two well-lwalzen eggs: Mix well, form into oyster-shaped cakes. Fry in very hot lard. turning both sides. - Beef Saladâ€"Chop fine enough cold- boiled beef to make one pint: add one tablespoont‘ul chopped onion, two stalks celery chopped fine. one hard-boiled egg. sliced small: a. small cup bread crumbs, two or tluree cold potatoes chopped fine. one te‘aspoonful of salt, one-half teaspoonful pepper. oneâ€"fourth ic-aspoonful made mustard. one cup and a half of the liquor the- beef was boil- ed inâ€"or a. cup of gravyâ€"or one tableâ€" spoonful each of flour and butter rubâ€" bed together, and one cup hot water. Mix -thorou.gh'ly: butter a. granite pun. pour in mixture; bake fifteen minutes. Cucumber is excellent if cut into thin strips, well floured. and fried light brown. Serve with chops or steaks. SUl‘rGFSUYIONS T0 HOUSEKEEPERS. "Most people who cook corned beef." remarked an experienced housekeepâ€" er the other day. "do not cook it long enough. Corned leer should cook slawâ€" ly. and a long time. Watch it as it: heats up and remove the. scum that. rises on top: let. it come to a lOll. hhen m *‘OOW. : On the Farm. 3‘ i O‘ms.”â€"â€" â€"o.~mo I . THE HILL PASTURl). In silky bulls beside the stream \ here thick the yellow co“ slips gleam 'l‘he pussyqvillows stand. lxpon the reedy land. And up the hillside, grccl‘. and steep, 'l‘he lacing dogwood boughs In fleeting glinwses show lb:- sheep Like blossoms as they browse. The redbud trees are wrapped in rose. The hawthorn throbs and poles. And launched by every breeze that blows The elm seeds Spread their sails. lThey float like shining spangles bright Adown the sunny air. And cargoes swveet. of sheer delight into my heart they bear. ln happy dreams I watch the flocks. While. like a lavish king. \Vith golden key the day unlocks. l‘he treasures of the spring. THE FOOD OF DAIRY CATTLE. “'ith: the advent of the growing sea- son lxrgins a lessening of the cost. of food for stock. Dairymen will have less labor to perform in spring and sum- mer, as the cows can be pun; on pus- ture. and consequently feed themselves Nevertheless there are many points from which the matter of producing; milk and butter at the lowest. cost .may be viewed. Every dairyman should first know the characteristics of the cows in the herd. \Vith the aid of the Scales he should be able to estimate the am- ount of food consumed by each indiv- idual, and by the use of the. milk lestâ€" er he can keep himself informed of what; each cow is doing. l3uless he uses these precautions 110 will be operat- ing in the dark. There is a wide dif- ference in the capacity of cows, even when of the same breed. and this dif- ference may be such as to cause a loss from one cow. while the other gives a profit. In a herd of from twenty to forty cows there may be some excel- lent animals, and the entire herd may give a profit. yet among them may be some that entail a loss. and at; the same time increase the cost; of labor. In a recent test it: was found that; a cow in a herd that produced 296 pounds of-‘Uutt'cr in a year, only gave a profit; of $30. while another cow that. pro- duced only 2.70 pounds in the same period gave a profit: of $60. The cup- acity of one cow was to digest. and asâ€" sidfi'ldte the food better than the oth- er. The profit was not in the quan- tity of butter ploduced. but in the re- duction of the cost. The cost of the food largely depends on the means for procuring the food. if a herd of cows are given a llarge pasture field of twenty or thirty acres, the use of the land must be considered, and if the crops are eaten off by the cows it. means a corresponding reduction of the buy at harvest. Limo. if more food can be grown on ten acres than the cows can consume on twenty. the farmer utilizes less land for his stock and increases his area for cultivation of grain. buy or some other crop for the market. His cows. however. will give the most product. and keep in better condition on succulent fbod in the sum- mer. ’lfhe question comes up whether it. will pay him to grow the green food on less land or givo the cows plenty of room for foraging. Sheep also must. come in for a plan-A3. on the farm. as they will consume a large share of green food that will not be accepted by cattle. Unc point is admitted. which is. that even on the pasture it is cheap- er to hurdle the cattle on it portion of the field than to give them full liberty ovd’. the whole; of course, the cost. of the hurdles or fences. and the labor of removing and rearranging them. are objectionable. but the labor and cost of doing that which is most se 't l'arkw ‘ cit \i'll i mar - tl', . . “fl _her 5m, e gin Iimprint-ire to profit should not be an L“ 't ""01 m a“? “3”” “1 “thk lt‘ objection if the ultimate results are was cooked. and if your butcher gtive satisfactory. Farmers should givesome you a half decent piece it will be ten- der and well flavored. Slice thinly with a sharp knife across the grain. Should it smell a little 'offiwhile cook- ing. drop a few pieces of charcoal in the water." To make a good vinegar willloutrid~ er. take a gallon of water, boil and cool till it 'iS lukewarm. Add to it a. pint of molasses. stir thoroughly. and keep in. a warm place. .If possible. get some "mother" from good cider vinegar and pul into it. 'With the "mother." the vinegar should be fairly good within a month ; without it the provess will take I much longer. When .you don't feel like making pie or pudding for the Sunday dinner. get a pound of mixed nuts and of raisins and figs and use instead. Or serve bananas and cream with cake. or slic- ed oranges or shredded pineapple. Costs little and makes such an appetizing change. ._-__. A MYSTERIOL'S MALADY. Sheâ€"Love is like st-asickness. fillâ€"\Yhyf Sheâ€"Because you can have it aw- fully nnd yet. can’t describe it. YOl~ TH FUL REASON I NC . Tommy does a great deal of think- ing on his own responsibility and be broke out the othe rday with: Papa. I guess Old Father Time's kind of a back number. hain't he? What makes you think so. 'l'ommyl‘ 'Cause if he was right up to date he'd have a mowin' mershecn “stead of that. scythe he carries ’round." attention to green crops, whether they use tln- entire pasture or not. Green Tops afford a large varicty and cost css than any other foods giving large amounts of forage and assisting in keeping the land in good condition. Rye, crimson clover. red clover. cow lpcos, green corn. rope and mils are lull suitable for producing green food [in abundance, and, as rye and min;- gson clover give. a supply in the spring. flu-forc grass has made growth of any 'consequence. they should always be. in gthe lino of rotation. Oats and puns, ‘broarlcustcd together. may be seeded VHuVV if the ground is not: frozen. and :lllt‘y will give a larger amount of jgrcen food on one :tcrc than can be jsccured from three or four limes that farm of pasture, and the forage may .be cut off and given to the animals at ithc barn. \l'licn the; green food is no. longer suitable for cutting. sheep may it» returned on the remainder. and will ifind a fair proportion of food. Lnlcri cow peas may be sown. and they will leave the land in better condition than before. it is not too soon to sw Es- sex row. and. as many farmers have not given it a trial. those who will ‘make the cXperimenti with rape as igreen forage will not fail to givv it .a place on the farm hereafter. It can be cut or eaten off several times dur- mg the year. and yields enormouslv sheep being very fond of it, while cat'- t,le and hogs also relish it highly. SO‘VING MIX ED (IRA 1N. in many parts of the country very satisfactory r'esults can be seem-ml by seeding a mixture of oats, huh-y and wheat in the spring. allowing this (0‘ mature. then threshing and grinding the grain together. The combinalicm makes a wellâ€"balanced grain ration and is exceedingly valuable. particularly for all kinds of young stock and for fattening hogs. The amount of semi ‘01 course will depend somewhat upon ‘the. kind of land. but. it. is usually Kim custom. to mix the seed in the follow- ing proportions: “heat 2. barley 2.01m oats 1. Of course the proportion of each is entirely optional with the far- mer and the grain which does best in any locality should be given promin- ence. Sow 2 or 3 bu. of the mixture to the llt'rtl..lllt‘ some as spring: Wheat or outs. taking care to cover well and have the seed bed thoroughly pulverâ€" lzed. bow us curly llS convcnii-nt in the sprrng'unl do not harvest uulll ll}? gram is well ripened. it is adâ€" nsa‘blc to select varieties of. these grains that ripen as nearly at the some tune :is posstble. Spring wheat. barley. and oats usually mature lugutllcl‘. but by careful selection this can be made Ialmost certain. 0 this crop can be used for soiling. of. any time after it is mature cn- Ough to be of value. If cut. just be- fore the blossom appears the greatest- amount of digvstiblc. nutrients will be obtained. and the most beneficial re- sults. .By sowing a succession. soiling; material can be had during the cnlirt‘ season. particularly the last part. of summer and the curly weeks of autumn. when pastures are apt to be short. On many farms of the central west soil- ,uig craps are not. grown. but. sum” ' fields near the burn or food lot: will be ;found valuable. l 1 i llES'l‘ HORSES TO RAISE. For ccrtain classes ofhorsc's pros- ports arc. good. A large. heavy. sty- llish, well bred 1800 to 2000 lb draft Shown is in good demand and always will be. The oob is wanted if wcll bred. Hc should weigh 950 to 1100 lb.. have 'clcun limbs. high head, be a high step- pcr and attractive. Then the carriage horse is in demand. He should be 15.3 to 10 hands high. well bred, synunctri- cal, with fine hair. Lastly the trotter or pacer, but he must. be able to go nearly a mile in two minutes. and that is seldom done. but a horse that can go very fast is always salable. Raising trotting horses is a legitimate business. but it: is bet.- ter to let ‘thc other fellow do the camâ€" paigning. .-\ colt. that. will makc a very speedy horse will give promisc of it i if the boy is given a chance to drive him. Every man should consult. his own taste as to the class of. horses ll‘.‘ will misc. but be sure"to raise the bust of that. class. The better way. howovor. .is to raise horses of. each class. \Vln-n the demand for one class is slow the sales of another class will be brisk. The farmer can raise the trotting horse cheaper than can the man who givos his whole time to it. Trotting-bred horses make good work horses. and if used cautiously and properly. work on the form will not; injure their speed. THE (.‘ZAR'S YACHTS. The Emperor of Russia. who, in the Polar Star. which cost; over £1,000,000 sterling. and the Sl.andart;, which cost; about; half as much. possesses finch yachts than any other Euroman mon- arch. Four hundred thousand pounds was spent on the principal apartments on the main deck of the Polar Star. The decoration of the diningâ€"room cost; 20.000. Tho decks are very curious. being paved with red. black. and white marble. and there is a marble founâ€" turn. The big dining~room below decks will seat 200 persons. All tho npartmcnts are filled with rare stones and wood. The crew and stewards number 400 men. The yacht; Stark [ do rt is a, splendid vessel, somcwhnl. on the lines of tlic Paris and othcr steamâ€" ships that; run luntwccn Southampton and New York. Iler accommodation below is superb. tlwrn- buing suites of l cabins for eleven nu-mbcrx of the ltoy< ‘ul family. .- ONE \\'()lll.). A certain irrcpri-ssible bore had a formula which he always used whcn it was sought. to put him off. and spare the objects of his attentions tlio- trou- lblc of an interview with him. llul. l assure you i want. but i i WUI‘tl with himâ€"only one- word! an” [{6- called once on n celebrated lzuv- vcr. 'l'he lawyer's (‘lt-rk mm him wry solemnly with the rcmark: Why. haven't. you hoard ’( .\lr. ll. div-d ‘ last. night. ~ i H0 lmd warm-ly got tlu- Words out lwhen llw applicant was saying. conâ€" .ciliutingly: l But ‘I assure you I wont hp? (111., ' word with liiuiâ€"-only our word! HITTING 'l'Hl'I NA”. 05' THE HEAD. kluptn. v , Fossil-«What's it. "wall by lmuinu. Ill-rbie.’ Herbieâ€"0h, it‘s a any of linking things without thcre brim: any harm in it. Without there being any harm in il. Yeaâ€"filo the person that lulu-s '«m l I A RONA NZA. l l (‘lings claims '0 have an invention itbat will make him rich. l I guess he has. It is an artificial swa- l shore ten for people who cannot afford ‘to leave hour» in hummer. 31A l'f'Hl-Il) Do you wmr eyeglasses im-ausn ym think you look lM‘LN'l' with Ilium? 'nk ed Miss Perl. i wear them ten-mum I know “ml better with them. 1nswaed the shun sighted umn. sully. V; I w.”â€"