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CARE OF MILK. An authority on dairying says that "all the results of scientific investi- gation which have found such great. practical application in the treatâ€" ment of disease, in disinfection and in the preservation of various pro- ducts, are almost. entirely ignored in milking.” On the above subject Mr. F. W. Bouska says that this is not because the application of these principles is diflicult or hard to un- derstand, but rather because their value is not realized. Continuing, Mr. Bouska points out the great pains that are taken in selecting and buying cows, as well as the care exercised in bringing up the calf. It usually takes about three years before the heifer comes in and starts the credit side of her acâ€" count. In addition to this, considâ€" arable expense is involved in the buy- ing or raising of feeds of the proper character, so that the cow, together with her care and the feed she conâ€" sumes, represents considerable capi- ta‘l. To this must be added the la- bor of milking, there being no re- turns until money is received for the milk. The value of the milk deâ€" pends upon its keeping quality. If it is sold for table use it should not only keep until delivered, but a reas- onable time afterwards to give satis- faction. If it is to be made into butter or cheese it should keep well, because otherwise ta'ints develop that may lower the value of the product enough to materially cut the price. At the best the entire profit on milk is comparatively small, and when the quality is poor IT MAY OCCASION A LOSS. It is deplorable that after so many laborious and expensive de- tails milk frequently is more or less injured through lack of care just before it passes out of the farmer's hands. The additional effort involvâ€" ed to keep the milk properly is scarcely appreciable when compared with the routine involved before the milk can be marketed, even in a poor state. In this matter success may truly be traced to the little things. For example, the milk should be drawn by a clean milker into clean pails and pans; these uten- sils should be washed with hot waâ€" ter, a. brush and such materials as salso-da, borax or washing powder. After this the vessels should be rins- ed and aired perfectly in the sun. The stable and cow; should be kept clean, for exclusion of dirt is one of the two principles of milk preserâ€" vation. The other principle is cool- ing. This should be done rapidly by pouring from one vessel to another, passing it over an aerator or stirr- ing in the vessel for some time. Of course in cool:wéathei‘ the tempera- , ture will lower somewhat quickly if the milk is allowad to stand, but it is better to hasten matters by stirâ€" ring or pouring. Morning and evening milk mixed usually keeps poorly because of the fact that the morning milk raises the temperature and consequently brings about conditions for the development of the organisms in previous milk- ings. If mixing is necessary morning milk should be cooled at least to the same temperature as the evening be- fore adding. KEEPING UP THE FARM. One of the things that the wide- awake farmer needs to look to more than ever before is keeping the farm up to a high standard of production. When produce of any kind is sold off of the farm it takes with it a certain amount of fertility. To return it back to the soil in as economical a way as possible is a matter of no small consideration. When market- ing a crop the farmer should make a note of the kind of crop and the field on- which it was grown, price received, and cost, as near as possi- ble, 0f the production of the pro- duct. At the end of the year, by a comparison, he will .be able to prac- tice a. correct rotation of crops, and also be able to get an accurate ac- count of his profit and loss. “But farming” is anything but modern farming, and the sooner the farmer learns to estimate his farm plant and study in detail his conditions and how they may be improved by the introduction of new methods, the better it will be for him. The well posted farmer now-a-days is the suc- cessful one. While special farming will always find a place because such farming is adapted to certain localiâ€" ties, still diversif‘ied or mixed farm- ing is bound to find a large place in this country, and it stands the farmâ€" er Well in hand who is engaged in diversified farming to husband his crops and stock in such a way as to put back into the soil as much fer- tility as possible that may be taken out by disposing of farm products. If he. is selling considerable live stock he should aim to produce as much of the feed used as possible, and feed with an idea of getting returns from the compost heap. Equally as great care should be exercised WHERE FEED IS PURCHASED, and feeding with judgment to waste is essential. Those who sell butter and milk de- prive the soil of large quantities of nitrogen and phosphates. This holds avoid ' Apparatus good with those who raise, buy and fatten cattle for market. Nitrogen, phosphoric acid and lime are sent off of the farm in live stock and dairy products, leaving a greater part of the potash behind. Stable man'ure in most cases is richer in potash than in nitrogen and phosphoric acid. especially so when produced by growâ€" - ing animals or dairy cows, the latter substances going largely to the pro- duction of bone, hair, flesh, milk and tissue and are consequently sent away from the farm. Specialists who are studying formu- las of commercial fertilizers for crops are depending more upon the natural production of the“ sections to which they are sending their fertilizers, than upon analysis. It is well for the farmer to understand thoroughly the products he is selling, or the crops he is producing and selling off of the farm, and then strive to reach a balance in nature that will prevent a one-sided development of his Soil. If the farmers throughout the length and breadth of our country would put more thought upon the sustainâ€" ing of their farm and in keeping up the fertility of their land, there would be fewer mortgages, less rentâ€" ers, and many rural communities now going backward would become pros- perous farming centres. BRAN AS A FOOD. One advantage possessed by Ubran is that it contains a fair proportion of the phosphates, and for that rea- son may be used with the ration in order to render it more complete. It is now advisable to feed it in the soft condition if it can be used by sprinkling it on cut clover that has been scalde'd, although a mess of scalded bran and ground cats in the morning of a‘ cold winter day is very invigorating and nourishing. Even when the food is not varied some advantages may be derived by way of compensation for emission of certain foods, by the use of bran and linseed meal. Two pounds of bran, mixed with one pound of linseed meal and a pound of ground meat fed to the hens once a day, allowing a pint of the mixture to ten days, will greatly add to the egg producing materials. As a food for chicks bran should always .be scalded and allowed to stand for an hour or two in order to soften. ._._.__Ԥ.__.._. SMOKE MADE USEFUL. Which Separates the Various Elements. _ Smoke is not only a waste, it is a. nuisance, when produced in great quantities, as it is in our large cities and manufacturing centres. It darkens the light of day and vitiates the airâ€"a sort of visible symbol of error and ignorance. What now if smoke could be turn- ed to some good by which in its disâ€" appearance the air could not only be purified, but heat and light could be produced? If only the symbolized error and ignorance of society that vitiates the vital air of goodness and obscures the light of truth could be treated in the same way ! Smoke, we are told, is made up of pulveru- lent matters, incombustible gases, as nitrogen and carbonic anhydride and combustible gases, such as oxide of carbon, hydrocarbides, and hydro- gen. In the treatment of smoke the desideratum is, by burning its comâ€" bustible elements and making it disâ€" appear, to find some profitable use of the process of destruction. La Nature has recently given a description of an apparatus used by M. Tobiansky who succeeds in se- parating the various elements in smoke and making practical use of the combustible ones. In detdil La Nature says : “The operator by means of an inâ€" strument of suction forces the smoke into a. filter filled with a porous sub- stance which is saturated with a volatile hydrocarbide such as naphâ€" tha or petroleum. The porous mat- ter is a combustible; for example, coke, and We will see in a moment ,WI-IY THIS IS SO. In passing through the filter the smoke deposits on the coke a por- tion of the hydrocarbidcs or tars which it contains, at the same time becoming charged with the vapor of the volatile hydrocarbides with which the porous matter is saturatâ€" ed. After filtration the smoke is only composed of combustible gases, such as oxide of carbon, hydrocarâ€" bi‘de vapors and hydrogen, and of incombustible gas, as nitrogen and carbonic acid. “By this method M. Tobiansky ob- tains from smoke of all sorts the greatest possible profit, utilizing first the heat which is present in the smoke for the purpose of heating the hydrocarbides of the filter, the volâ€" atilizafion of these hydrocarbides beâ€" ing all the more complete and their (unployment all the easier since the heavy hydrocarbides, such as petro. lcum, while being cheap, may per- fectly answer every requirement of this system. The heat of the smoke warms the water of the refrigerator which surrounds the filter, and this hot water in turn can feed a boiler. Finally the porous matter, the coke of the filter, after having been charged with condensed hydrocarâ€" bides and with the carbon in suspen- sion in the smoke, forms an excellent and very rich combustible. In fact, the Tobiansky method makes the combustion of material employed in whatever way as complete as possiâ€" ble, and this is no small economy when one considers that in a locoâ€" motive where all is combined to produce the smallest loss the return is only fifteen per cent," masses-seems TO LIGHTEN LAUNDRY WORK. Washing day is justly dreaded. Anything that lightens the work is therefore especially welcome, but though the tools of today are su- perior to those of our grandmother's modern invention has done compara- tively little to lighten the labors of the laundry. In spite of the cost of washing machines and the representaâ€" tions of their agents, a perforated zinc rubbing board is still the most useful tool that a good laundress can command. One of the most important parts of washing is the asserting of the clothes. There are many stains which, like those of prcspiration, dis- appear magically with a little cold water and soap, and others, like fruit and coffee, which must be treat- ed with boiling water, but are per- manently set by lukewarm water. If it is the practice of the family to soak all the clothes in cold water beâ€" fore the washing has begun, a great many stains will be permanently set; but if the various kinds of stains are carefully sorted out and properly treated hours of rubbing will be saved. A housekeeper whose clothes alâ€" Ways look as white as the driven snow says that it is best to soak coarse clothes in. cold water, but the table linens and fine clothes need not be so treated. The same housekeep- er says, that as soon as she has reâ€" moved the stains. from her clothes she puts them in cold water in a boiler and brings them to the boil- ing point, and then puts them in the washtub to be rubbed for the first time. The boiling starts the dirt, and the rubbing is much easier than it would otherwise be. After rub‘ hing, the clothes are transferred at once to the first rinsing water, then to the second, and when they are thoroughly rinsed they are put a few at a time into the bluing water, proâ€" vided they have not been .blued for several weeks. If they have, they are wrung out with. the wringer and put out to dry. All white clothes should be dried outdoors in the strongest sunlight. Both the freez- ing cold and the heat of the sumâ€" mer’s sun bleach them. Brown soaps usually contain resin and soda, and are good for washing white clothes, but they should not be used for colâ€" ored clothes or flannels as soda bleaches the one and the rosin is in- jurious to the other. Use a good white soap for this purpose. All colored clothes should be dried as quickly as possible in the shade. Starched clothes are dried in the house in laundries, in order to keep them stiff. If they are yellow. they are bleached in the sun, and after‘ ward starched and hung in the house to. dry. Colored dresses which are trimmed or combined with white should be rinsed in col-d water in which salt has been dissolved in about the proportion of a tablespoon- ful of water. ~â€"â€"._ DOMESTIC RECIPES . Cookies.â€"â€"â€"One cup molasses, one cup brown sugar, one-half cup lard or butter, one teaspoonful ginger, one dessert spoonful soda. Roll thin, bake quickly. Salad Dressingâ€"Mix one teaspoon- ful flour or cornstarch with one of dry mustard; one pinch salt, one dash pepper and one egg. Mix with oneâ€"half cup vinegar, then add one- half cup boiling water and set on stove to boil until rather thick. Keep in a cool place. Fruit Cakeâ€"Three eggs, one cup brown sugar, twoâ€"thirds cup butter creamed, one cup of sour milk, one cup molasses, one teaspoonful soda, two teaspoonsful cinnamon, one tea- spoonful cloves, one nutmeg, three cups flour, one pound currants, one pound raisins, oneâ€"quarter pound'cit- ron. Bake in a pan loaf. Cucumber Chowchow.â€"Peel ripe or seed cucumbers and measure three quarts; chop three pints of onion and two green peppers. Add one cup of tender nasturtium seeds, two ounces of white mustard seed. one table- spoon of black pepper and a few bits of horseradish or one round, syrup until it is thick, then pour over the tomatoes, which have been placed in small jars. Seal and set is a dark place, as tomatoes do not keep well in any form if exposed to the light. Tomato and Onion Pickleâ€"Peel and slice half a peck of onions and slice a peek of green tomatoes. Pack in layers, sprinkle salt between them, using about a cup in all. Let the mixture stand over night, then drain and put in an agate or porcelain lined kettle with an ounce of whole mustard seed, one ounce each of ground allspice and cloves and four red peppers cut into shreds. Heat some vinegar to the boiling point and pour on enough to cover the pickle. After it comes to the boilâ€" ing point put into jars With a few pieces of horseradish on top of each. Do not omit the horseradish. Apple Buttonâ€"Boil unfermented ap- ple juice until oneâ€"third has evapor- ated. Pare, core and slice good ap- ples and put as many into the juice as it will cover. Cook slovv1y and when the apples are so tender as to break take out with a skimmer, draining well. Putin a second sup- ply of apples or as many as the liquid will cover and cook like the first. Turn all together and let stand over night. Return to the kettle and cook until a. smooth mass, stirring often, until the color is brown and there are no lumps. Add SpiCeS to the taste and put in small jars. Stuffed Green Peppersâ€"Slice large green peppers half way across the stem end and pour boiling hot brine over them and let stand twenty-four hours. Drain and again pour scald- ing hot brine over, using one-cup of salt to one peck of peppers. At the end of the second twenty-four hours drain, 'take out the seeds and fill with the following mixture: Chop fine enough red cabbage to make four quart's, stir in three quarters cup of salt and cover with boiling water, let stand over night, drain, add two cups of white sugar, 3. rounding tab- lespoon each of whole cloves, allâ€" spice and ground cinnamon. Fill the peppers, sew them together, lay in a stone jar and pour cold vinegar over. Keep the pickle under vinegar by a. plate laid 'on and it will be ready to eat in about four weeks. If any stufi‘dng is left put it in a jar, cover with hot vinegar and serve as a chopped pickle. SHIRT WAIST COMFORTS. A piece of narrow tape long enough to go around the waist and tie will do much toward keeping the shirt waist in place. The tape should be stitched across the back and sides, and well toward the front. The front of the waist should be left unconfined by gathers, and when the tape strings are tied together, the fronts may be made to blouse neatly and evenly without that baggy look under the arms so annoying to many people, especially if they happen to be stout. V When the belt with the pin attach- ments, which nowâ€"audays all well groomed shirt waist wearers consid- er indispensable, is buckled around the waist, the blouse may be ad- justed and kept just where it is wanted without any fear that it will gradually widen until it reaches the underâ€"arm seam. BEFORE STOCKINGS WEAR. Pasting a bit of velvet or chamois in the heel of the shoe makes it more comfortable for a long tramp and saves the heel of the stocking from wearing out so quickly. One should always darn the heels of a. pair of hose before they are ever worn, especially when one wears fine cash- mere, lisle thread or silk stockings. Odds and ends of crochet silk I like best for darning material, both for wear and the appearance of the darnâ€" ed article; the silk finished cottons are my next choice, while darning cotton loses its color and seems unâ€" satisfactory in other ways. A NOVEL HOUSE PLANT. Very pretty and decorative Plants may be obtained by planting the top from a pineapple in a mixture of loam, leaf mold and cow manure, equal parts. It is equally as pretty a plant when well grown as any pandanus. It requires to be kept constantly moist, same as ferns, but not too wet and never allowed to become dry. «ydâ€"- WIâ€"IALEBONE GATEWAY. In many parts of the country whalebones are made 'to serve useful and ornamental purposes.- A case in point is at Shaldon, in South Dc- von, England, where a gateway is composed of this novel material. Pre- sumably the relics came from a car- cass which was stranded on the coast. Bones seemed 'to have had a fascination for the owner of the house, for they form quite a feature of the dwelling, the nameâ€"Hunter's Lodgeâ€"on the front being made of knucklebones from shoulders of mutâ€" ton. “They tell me, professor, you have mastered all the modern tongues." “Well, yes; all but my wife’s and her mother’s l” Sunlight Soap your blankets or harden them. i( 'will make them soft, white and fleecy. 73 H will not injurt WHEN YOU RIDE IN MEXICO â€"â€" Don’t Take the Cab With thf Yellow Flag. Cabs in Mexico city are only a trifle more expensive than in Paris. The charge for one "course" in Par- is is one franc and a half, or 30 cents, and the charge for on: “viaje” in Mexico city is three reals. or 37‘} cents. The cabs are drawn by shaggy lit- tle ponies which are driven at break‘ neck speed, and are forever racing to the curbs on the broad "paseo" at the imminent risk of disaster. The one that arrives first gets the pas- senger. There are three grades of cabs in Mexico city, which are known as the red, or ‘ colorado;” the blue, or "azul," and the yellow, or “amaril- 10.” The latter must be avoided like the plague, which their color seems to typify. They are used to carry the lowest kin-d of peons, pro~ fiigates and criminals, and mort often than not are carrying a load of passengers who do not pay any fares, but who transfer their affec tions to any uninfeste'd neophyte wha happens to have the misfortune tc enter the cab. The blue cabs are ac- ceptable when a red cab is not to be had, .but the red cabs are the best. TheSe three grades are distinguish- ed by little tin flags of the corres pending color which are in plain view up by the seat of the driver. There is a joint in the stick which sup- ports the flag, and when the cab has a fare the flag is bent down. The cab fares are regulated by law, and a. slip of paper must be pasted inside each cab opposite the seat to inform passengers of the rates, but the cabby always expects a' slight “propina.” For a threeâ€"real trip he generally secures half a dollar from a. foreigner. The climate is so even and so beautiful and invigorating that more than half the vehicles are . open victories, but the rates for them are the same. There is just one point upon which the uninitiated is likely to trip. There are scores of "fiestas," holi- days, on the Mexican calendar, and on a "fiesta." day the usual rate if olmost doubled. I The drivers are uncxceptionallj dense, and if one makes the slightest mistake in pronunciation they throv up their hands in despair, and resort to the universal Mexican fatalistii expression: "Quien sabe?" The 0an equivalent in English which woull indicate the same amount of indiffer, ence and despair is “God knows." Of course, the cabbies all try ti cheat the "tourista," but an appea to a gendarme will quickly bring th cabby to his senses. The gendarm in,Mexico city is armed with a ra volver hanging in a. holster on th left side, and he has no comounctios about bringing a cabby to time wit! a flourish of that weapon. At night the gendarmes stand i. the middle of the street with a lan tern between their feet. They main tain the same position for hours, bu even if they go away, the lantern i sacred. Woe to the cabby who run over it. A convilval Yankee wh once facetiously kicked one of t}: lanterns was stabbed by the polim man. Fortunately the United State was represented in the person of An bassador Clayton, and he understoo the honor in which the police la] terns are held, and managed t smooth over the difficulty. ~.U‘.‘.'-Prr‘ ,2', '~.‘: ~‘ ' .' ‘.... A use. ray 'w'. warren/:55: w; «New? '- ~'- nu .~. to eat it." ‘:..-:«t;>‘.4:==!rs;~.:were» gram..accgfiwfirwit‘fis Jim Dumps a little girl possessed . Whom loss of appetite distressed. “I des tan’t eat l " the child would. Mg: scream. ‘ 55 Jim fixed a dish of “Force” with cream; She tasted it, then, joy for him! She begged for more from “Sunny Jun.” The Ready-Lo-Serve Cereal a good fairy to all youngsters. Perfect Food for Children. “ Wheat is a perfect summer cereal, and efforts should be made to teach children LOUISE E. HOGAN, in “How to Feed Children." - ‘ .;‘ P¢?~?':"-'z Hume‘s-é an? -' -_;.!r'}'_‘,',. “LI-LC. ‘4‘. ,A ,.~/ -. J‘V. w .x,._,«_, f4, /.‘ . -..~b.r -/“v‘ \V"v‘~â€" ‘ . erfiwr'”.3‘g§’;rw«fg “I V 3,: ’ wigs-WW *, xâ€"xr'trc’y-i 1‘ 4- A’s/«g . ._ ‘ 4. “me ~--..-.- ~ “I '* warez-Amwate :l'LV-‘W «‘9 “51 'N. 0 _ w