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to to Ut- accurate in- tho varionl try. and w. masarv «le- ESTU Iron ant I: ah. nomeono would dnsputes at. 0 among tho 3 they felt at into their own »s would ro- Nita an ¢ .‘Dfl P" en IUD. vhern ml in”) urnishiug not -’ ETE rule as of OI In the way grassed at yrs our out with to an In an '. Milli uld Opened. and re information from telAahlo t0 I. IN during Ana's an lrf' 'cu ’UG H W LIL IE Sll OI] I'D xtm if 1n in! l'l M58 ion Mr. Dawson and and “r 01' a 8d- !‘t' I. work MN XI un- uk- OP 8U s an any the ll un- s of “rs would o;mo back to the host. would drain what remained and swal- law the piece of tomt i1 honor of all ‘,tl. hienda assembled a. his table. THE \VORD “TOAST." The word “toast." used for describ- ing the proposal of a health in an af- ter-dinner speech, dates back to me- dieval times. when the loving cup was still regar‘ded as an indispensable fea- ture. of every banquet. The cup would be filled to the brim with wine or mead in the renter of which would be floating a piece of toasted bread. ‘After putting his lips thereto the host would pus the cup to the guest of honor seated on his right hand, and the latter would in turn pass it to, his righbhand neighbor. In this man- nor the cup would circulate around the table. each one present taking a I VIDEOS Ulla polish and hardness of mother-of-pearl. The fins are always highly prized by the Chinese who pickle them and serve them at dinner as a most delicate dish. we Europeans: who do not appreciate e fins as a foo-l. convert them into fish-clue. As for the flesh of the I'llâ€"that deSpite its oily taste. is eaten in certain countries. . The ice- bnders. who do a large business . in Iharks' oil. send out annually a fleet at a hundred vessels for the capture gal M... ~_..-L £2_L of the great fist}: Sharks furnish a number of valuable products. The liver of the shark con- tuim an oil that possesses medicinal Moreover, his long experience in European politics tends to confirm his Position and extendhis influence, for as the only great statesman still in active service who took part in the Berlin conference of 1878. he has an inside knowledge of political affairs the value of which can hardly be over- estimated. Again. whatever else he rors. never flounders about without a. policy, even though he may fail to do what he intended to do. while his intel- give him a firm grasp ofevery phase of a subject. All this is not saying that as a‘statesman he is without 'faults. and perhaps the most serious one of them is the fact that he does grasp all sides‘f a question. that he sees too many lions in the way, is, in! short, in the language of the scien-: tists. unable to isolate his phenomen- -on. The result is a certain timidityi and indisposition to strike straight for f the ends upon which he has apparently l determined. a weakness doubtless atg' the bottom of Prince Bismarck’s reâ€"f? mark that he was “a lath painted to§« look like iron." He never seems fully ’ to realize that the longest way round is not always the shortest and safest way home, and is always inclined to avoid responsibility when prompt-ac- ceptance of it would be the best and easiest solution of the difficulty. as itl t would clearly have been in the Turkish i 1; nuddle. ‘ ' l 1 l t ( l l C her ability to turn the scale by throw- ing her weight on either side, the ar- biter among the powers. Very natur- ally. a prime minister upon whose de- cision largely rests not alone the out- break of war, but its ultimate issue. attains an importance not accorded to other statesmen. and in the desire of both parties to secure 'his co-opera- tion, exerts an influence which would not otherwise be conceded. But while this is true. in the main Lord Sans-1 bury's preâ€"eminence is due to the posi- tion he holds in English public life and to his personal character, to the fact that he is at once premier and foreign secretary. and to his wide experience and intellectual ability; The union of these two offices in one person makes their possessor virtually a dic- tator in foreign affairs, the only check upon him being the qualified veto of the cabinet with respect to radical changes of policy; and of late Lord" Balisbury's dictatorship has been emw Phasized by possession of a mandate. from both the arpnt .mmamn “Mn-.. l 1 v to t‘1e position occupied by Great Britain in European affairs, 8. position which, in the division of Europe into two great hostile camps by the Triple and Dual Alliances. makes England, in Although the rumor that Lord Sal ishury desires to lay down the burden of his high office is denied by himself it has been current for some time. am? is apparently justified by the condition of his own and Lady Salisbury's health It has been intimated, indeed, that hi desire to retire issostrong that but for the many serious questions pending-â€" the Graeco-Turkish, South African. ant‘ othersâ€"it would have already taken place, But whether true or false, the rumor will. as forsbadowing the ulti- mate withdrawal from political life of one who may rightly be called the greatest of acting EurOpean statesmen, be carefully weighed in every contin- ental capital. Lord Salisbury occu- pies a higher position in European POli‘ tics. and wields a greater influence and power within his sphere of action, than any other active statesman. A part} of this pre-eminence is due, no doubt.l res or policy; and of late Lord :ury's dictatogship has been em- zerl by possession of a mandate both the great political parties. N0 TES A NDCOMMENTS. v, and to his wide experience ellectual ability.- The union two offices in one person noir possessor virtually a die- foreign affairs, the only check T0 MANY USES giepth. The depth. The ground is then i . P back k to thc‘furrowa over the A very good way to cheapen tile drainage is to plow the field into lands just the width between the drains, or thirty feet, making the wa- ter furrow come where the ditches are to be cut. Plow in this manner. for three successive times, first for a and deepening the water furrows. *It will be found that better crops have been raised than when the ground was plowed and left level. The water fur-« rows have drained the water from ad- i joining lands during \winter and spring months and the soil is more' porous. Then there is only eight to twelve inches of dirt to spade in or- der to get the tile laid the. ”‘0 r Afittfh Th4. m.--) 2- Al I- p6 ural sod on clay lands secured two or three good craps; then they learned that the fertility had been so inter- mixed with the under clay soil that ’it is only during the most favorable seasons, with extraordinary care, that a fair croy of grain is secured,. says a writer. In other seasons, failure ocf curs. Ditch deeply these clay soils and lay tile drains. The ditches should he ‘CLAY LAND DURING DROU'I'HY SEASONS. 3:18 Tl CHANGING- FROM SUMMER TO self WINTER FEEDING; ‘ng- 0n the majority 09 farms than are tier. two marked changes in the manage llth nent and feeding of the farmers’ class hi )f stock These changes occur in the fol“ all and spring of the year, and are 18- .nuch more marked at these seasons anl’ than at any otherl time during the lien year. For many classes of live stock the the approach of winter means an en- llti' tire change in the system of feeding, a of not only in the food given, but also a the complete change in surroundings and 19”, manner of feeding; hence it requires not a little skill! on the part of the feeder that these rapid changes from succulent to dry food he made with as little disturbance to the animalsas‘ han possible. Fattening cattle, especially,l art should be watched carefully, for three lbt' or four weeks when they are taken eat from pastures and. placed in feed lots ‘0“ upon dry food, as they are especially 2:: liable to suffer if the change 13 not ing yards without many of them los- ing a week an two. We have found le- . . 1t_ that whenever a steer has recelved ' do a set-back due to carelessness in the to change of feeding methods that he . rarely recovers during the entirefeed- ot . . . . -a- ing period which follows. Many good lld feeders follow the practice of commenc- ile ing to feed their steers while still on is- Pasture, hauling out the corn, stalks 3i- and all, and scattering it on the ad ground. Of course only' a limited .ct amount of this is given at- first but ‘ rn 5 it is gradually increased until the I i cattle are taken permanently from the "6 pastures and placed-in the feed lot. 1 in Winter protection for stock‘ is also a' )n ‘ questlon of vital. importance to farmers c_ and feeders in the western states, and ‘ ‘k I especially in those sections wllerethe l thermometer hovers about zero agood portion of the time. We have seen as s fine a lot of cattle as were ever driv- 11, cu out of feed lots fed in Open yards 1 1‘ 3 without any shelter whatever, except- ing a Windâ€"break from the north, or; t .6 possibly long ricks of straw located in . favorable parts of the feeding lot ; 0 of l his system of feeding in any part of "‘ ltlle western states. We believe that S, n a rain-proof shed will, be profitable in ,f‘ s every instance for the shelter of fat- 1‘ r telling cattle; and, of course, cows and [I 0 stock. cattle should not be left out dur- b mg inclement weather. Calves, par- ‘ f‘ 3 til-.lllzlrly, should be housed early at g f‘ a night and not turned’ out so early in l n 3 the morning as the older stock. Dairy l 0‘ _ cows need particular attention; each tl cow should have a separate consider- ‘ i“ 3 ation, and we believe that the weather I tl - must be exceptionally favorable to war- 3“ I. rant the turning out of this class of : ’ stock. The careless housing of sheep, and the change from pastures to dry {Dad is atten 18d ith A 1-....- m. .88. l centage of lciss, t‘han, perhaps, Wlth In any other class 09 stock. It is advis- able that a liberal supply of succu- l 93 lent food he laid in for: their early win- ! 13 ter support. Turnips and, cahhage'Be make a very good feed, and in fact a 13 good supply of these should be- on hand un for the entire period._ of winter feed- i all ing. Horses need particular care, and 9 ti," , we do not consider it a good thing to 3 nu allow them to run at will in the stalk ; ,h-U: ’ fields or pasture fields during the se- ; "ll vere weather of winter. Many farm- l 0-f l are follow the practice of turning their ' th‘ fwork horses out into the fields to 8 5"rough it” as they! call it, after the 9 fall work is over. While the horses 0T3 éget all the roughing it that they cer- PM ,tainly need, we doubt very much 01d lwhether this is a good practice to V9! follow. The fyoung colts should he ma ully in the matter of feeding. and should be stabled early and late. and only permitted to run TO out during the middle of the day. We believe that. if farmers and stock V raisers would exercise a little more by tt Fl . a large degree the amount of food that and is usually required to carry them over 89’“ the winter months. :ln‘l besides. the M. stock would come out in the spring in and a much thriftier condition. THE FARM. Ambitious Yohifizfionsensel Raver n’t I just passed a civil service ex- amination for fourth assistant spit- toon cleaner? Friendâ€"Enter college? May be you could not get in without a long course of propa atog ”Pd-E ‘ A __l, 9;! _ ODCB. Ambitious Youthâ€"Oh. «it I only had a lxttle money! I’d enter college at AnnA ' To salt dried Beefâ€"To every thirty salt, one tablespoonful fine saltpeter, and the best W‘est India molasses, enough to color the mixture 9. light brown. Mix and ruh‘ over each piece of meat and pack: in a large jar as closely as possible, and put on a weight. In forty-eight hours turn over the tap pieces, and if it is packed close enough, there will be brine enough to cover. In four to six weeks it will be ready to dry. ° year, and as the med: kept the best and was the nicest. we ever had, will send it for others to ry, writes Aunt M. Cut up the meatas soon as coldl and put it in a cool place where it will not freeze, to rilen for four to, eight days, according toage of creature - five days is long enough for a‘ two- Year-old. Then take an ron Loiler two- tlzirds full of boiling; vater, be sure !it boils, and put in a: many pieces. ’of meat as it will hold, put on the cover and let it hoil alout ten min-E utes, then take out and put in some' more for the same length of time, be- ing sure there is a gun. fire and the water is boiling hot! every time. This process closes the pores of the meat on the outside and keeps the juices from going into the) brim. When the meat that is: to be salted has all been cooked a few minutes, pack in the meat barrel, put on a weight and add the following brine, boiling hot: 'l‘wo ounces saltpeter, two pounds brown sugar, six pounds coarse salt, to four gallons of water. TO SALT BEEF AND DRIED BEEF T or other small grain in thlitter to in- : duce them to scratch. Aood author- ' ity on brooder-raised chi:s says they should have "rolled" dry :ts for their first food scattered where .ey can pick it up. Stale bread: cruml, dipped in fresh milk, are also good. hese should be placed in little trough; After the ‘fourth day,give the brea and milk for the morning meal, reed oats at l noon, and cracked wheat, nd cracked icorn at night, with occasinally a lit- i tle chOpped eggs or. meat. After they lare ten days old feed the; anything [they will eat, compelling them to i scratch as much aspoesihle. a 6. Supply water in such a way that he chicks cannot get themelves wet. Furnish grit in the shapeof coarse . L . undad nialla. u. so , hard I ma Griff. . ‘ n” '7. The main requirement. 1‘.“ suc- ! cessful raising of thrifty bropler chicks IS warmth. If the chizks .srowd toâ€" gether at night, you'may be‘ sure there is lack of warmth. I they separate under the hrooder thy are comfort- able. In wlnter, the temperature of. the breeder should I): not less than! ninety degrees and mt more than a; hundred degrees. Exanine the heat- lng apparatus, as wel as the position of the chicks, at bedtine. also early in ,. the morning. 8. Keep the brooderl 3108.11. 9. Feed a variety af fOOd. but let cracked wheat and cracked corn be a part of the ration' after the chicks are old enough to eat' the!!- Give cut 010- ver bay for green food. Fresh milk, may be given, bult mt sour. 1 4. When chicks droopmd appear sleepy, look for large gr: lice on the heads or necks. 5. Dry feed is Lest for hicks, feed three times a day, but atter miHet NO FEAR OFâ€" FACULTIES. 2. Like full-grownz-oultry, GhiCks need exercise. Kec; them “113“? scratching in light lltr furnished for CARE OF BRoom CHICKS.- 1. The down of "j.ustatched” chieks is no protection from ld, amt in wm- ter great care must» baxercised that no chick becomes chill. After the soil has-en plowed in Spring, there should hfuorough culti- vation before plantin l‘hen with due diligence in tilling a ward, good paying crops will rest even during drouthy seasons. Thnen who say that they are not ab to tile drain their lands, can sure] thoroughly! . dram one acre, and th area properlyi fertilized and tilled w produce 800d creps and means with'hich to tile drain other acres. Seral years 380 I drained two acres of H clay lauds with hardpan clay smil which had failed to produce payi’ crops, at an expense of fortyvfive (lars. “9 “’33 plowed and drilled to mat. The crop amounted to fifty-six shels and sold for 848.16, or $3.16 mophane the drain- ing cost. 'I‘en loads (stable manure were applied to the wilt during the winter. The tile drains“ call-388 the soil to be more poro. and 891113.108 the rains to carry the.rface fertility deep into the soil. ‘ ‘“ ‘VV'“‘ ‘1“. At each plowing tin under as much coarse fertilizer as a be secured at reasonable rates. Th incorporated mth the clay soil to depth of ten inches, takes up moiste and holds it for the benefit of thevuts 0f plants in drouthy seasons, asteady growth 18 maintained. ~.'trawy manure or ill-stalks. from (.116 stable yard, li brush. old rot Led wood and ru. plowed undo Keeps the soil from " g. The tiles men carry off the a co waten much more quickly than an the dryins .lre put through the .rd clay, thirty or thirty-six inches idepth. The soil should hes-deepened 311105 at each plowing until a fun-(ten inches deep nag-been secured. lacy (at t Sole house eaten and co. This p mattress, is ad is quil ovr a matt. to make Up the beds they are nicely aired. I In bed making as in everything else 'there is a best way, which is just as a simple when practiced as a more care- 'less method. It requires very little more time, and certainly adds tenfold to the comfort of the occupant. careful housewife is particular fairing the bedclothes every morning. 1Just a few minutes will not suffice. but every piece should be spread out' upon a chair by an open window for‘ at least one hour. One very neat‘ housekeeper leaves her beds until all her other work is done in the morning. The windows areopened when theoe- oupants leave their rooms. the clothes, even to the mattress being turned over or taken off, and by the time she comes Every 5 . . . 'duty as washing ! ‘QIshes or. making the beds. In fact It! 18 most Important that there is good light, foot the eyes are too precious to ineglect Ln any way. ‘ ' neys crackimg after Elit for some time. upys crackmgfifter the lamphas beet; ht for some tune. Keen lamps where water will not he apt to Splash upon them. 01"}11'13)’ Wad? Cause 1. tn nranlr 1+ :. how brightly .a, burn. I The first requisite for good light is Eto have good lamps. Then if the best ’k'erosene is used and the lamps are kept clean, the light produced will be the safest to work and read by. It always pays to buy a good lamp. and if it is handsome it is quite an orna- ment. The best lamp for reading is one with a large round burner, which throws a steady bright light. A green shade or globe, preferably of glass. green on the outside and white on the inside is the most restful for the eyes. Some people prefer a yellow, but by no means ever use a red! shade to work th it dow°n and tuck” In all th'ew an quired. to produce a most disagreeable odor, and not only that, but the air becomes poisoned from it and is dangerous to breathe; In many ahome a lamp 13 left burning low all night in the sleep- ing rooms. This is a very foolish prac- 1.3-- In the house where lamps furnish the light, considerable care and attention are necessary in order to always have them bright and clean and free from disagreeable odors. A burning lamp consumes much of the oxygen in the air of a room, so that when lamps are lit some means of supplying fresh air to the room, continually is a necessity. If the wick is turned down) low it issure TO PROPERLY MAKF J HOUSEHOLD. A RED. they say he talks Just likooa book. Yes. ho doesâ€"just like a bunk hook . Miss Cuttyngeâ€"‘anw did you the play? Miss Prymmâ€"That disreputable Jack Buggby invited me to go to the theater wig} higl last niggt. Hatpins will be placed in the safe in the office. A limited number of questions will be answered at stated hours. Funny peeple will be searched before entering the dining-room. and their jokes. i they have any, will be taken away during the meal hour. Gentlemen wLo wear russet shoes should not appear iq evgnéng dress. "I_L_2__ _ 'II I Womenw yvho announce their inten- tlon of gomg to Klondike on wheel; will please carry out the name and not [lager _here. one ounce of cream tartar in an earth- en jar, then add three gallons of holl- ing water. stir well and let the mix- ture stand for two days. Collect th eggs fresh each day. carefully examint them to see that they are free fron cracks. lower them with care into th« liquid. and put them in a cool plac where they will not be disturbed. The liquid should stand above the eggs t! a depth of two int-hes. Look at then" from time to time to see if the water has not evaporated. If it has; add ' little cold water. One who has trim it-says that eggs will keep perfectly good for twelve months when put u. In this way. - Gentlemen will not occupy seats in the dining rpom withovt their coats. of 11 one en , â€" â€"v ‘vbvvuu o"_'l>L w; “I“ . troubled with apple or berry [”88 .run- ning out while baking, take a stun of cotton cloth a little more than one inch wide, wet in cold water and pin tight around the e e. and you will have no more trouble ° the sugar is put on bot- tom crust. To Preserve Eggsâ€"Place four poun’ls‘ of unslackerl lime, one pound of salt and' the hamds, make into a loaf Hana bake four hours. One tablespoon cornstarch “3111 take the place of eggs in' 8‘13“" pm. If the ramps calls for 4 eggs. Put "1 2, 8888 am; 2 tablespoons cornstarch. Pun the Rte Together.â€"If any are L_-__l_l , I Bewitched Beetâ€"Two pounds beef chopped fine, 1 cup milk, 1 cup bread crumbs, butter size of an: 033, a“: and pepper to taste. Mix thoroughly with. --â€"- vuv vvuvva no pun uu at: Illut it will be impossible to turn the slices If the bread be buttered before it is wet, as most people do, it will not pene- trate into the bread but be washed off. The bread will also have a sort of crust over it. When' all is done. pour over it hot milk or slightly warmed cream If. desired. Take care not to get it too 1‘th for a very delicate stomach. leathery £43.30. Now quickly but- Ler and sa't it on both sides. When that_ 18 done add mores water if desirpd. Putxf'gl‘lthp wat_e_r_ be put on at, first. ‘ ---: â€"â€"â€"'_°- ‘- rfiv "\l n the skins. return the pulp to the sauce pan and add the sugar, stir till the sugar is dissolved. then pour into .a mold. If rou do not care to have It , Qlllte as je lylike add a little more wat- -W!'l never care to eat cranberry sauce JWithout removing the skins, Lemon Sherbetâ€"Halt a pint of lem- gon illicee two cups of sugar and two £901)? of cold water. Stir till the sugar , {8 dissolved, then freeze till thick. Serve 1!} .Sherbet glasses. Nice for Thanks- gleR‘ dinner. and to be served as an entree with the turkey. To Make Toast.â€"Lay the bread on to!) Of a hot stove, in the toaster or on aDYate in the oven until it is well dried on both sides. If it can be ren- tirely toasted on tOp of the stove, as it may easily be if the stove is very hot, so much the better. It not, when [It has dried ap ly it to the coals. A few minutes wil suffice to give it a de- heat? brown evenly distributed. Now lay It On a hot plate and do not out off ,the crust; it need not be eaten if dishked, but it should not be removed m the. making. Pour enough hot wat- f’r ‘93'81' the toast tosoak it to the Stewed Cranl;erriea.â€"-0ne quart cran- berries, two and a. half cups sugar, one cup water. Pick over the cranberries. stew them in the water till perfectly findef: Put through a press to_ remove of Fig Cakeâ€"Two cups of anger cream- ed with half a cup of butter, one cup of sweet milk. two cups of flour nndhelt a. cup of corn starch sifted‘ with three teaspoonfuls of baking powder. Add the whites of six eggs beaten to e stiff froth. Bake in two layers in 10118 tins. Take six or eight figs according to. size; stew till very tender, chop fine. mix with a frosting msde of one cup -2 --_ . of sugar and the white of en egé.§br.e;a hetween the two layers. Use a boned 10mg for the top. ONE GIRL AND ANO'IHER. as lar e as the shame. They stand up sti and straight. The shams are fastened to them with a few stitches. an dare thus easily lifted off every night without a crease or wrinkle. and set back every morning in front of the pillows. "v'd -â€" I.-. The pillows shou'id then be shaken up and laced up against the head board” illow slips for dail use are best if perfectly plain. finis 18d with a three-inch hem and about six or eihgt inches longer than the pillow. As a general thing it is a matter of much anoyance to keep pillow shams in their erect position. One ingenious housewife made two large. flat pads of white muslin. and filled them with straw, takingstitches here and there â€"â€"â€" .- ‘uVQU to keep thovstrav'rflin‘placg. .. These pad? are only 9n igch thnck and almost plus at the foot. and’ at the sides. The second sheet should be put somewhat higher up. and laid on wrong side up. Then each blanket and quilt should be put on separately and tucked in. They should never extend all the way up. but. as ‘muf‘h as possible should be tuvk- ,_ .__. vâ€"vâ€"~-v -â€"v_-_ W VUI,‘- ed in at. the foot. \Vhen all the quilts are in place the top of the upper sheet should. be turned over the edges of the quilts at the top for six inches or more. Then the bed is ready for the spread. which should be removed and folded every_ night. HELPFUL HOTEL RULES. DOMESTIC RECIPES. AND 801°!