Beauty doctoring has become a rec
ognized profession, and the use of lo
tlons, cleansing creams, and many
Other toilet preparations, is an estab
lished habit with thousands of wom
en. There Is no getting away front
tile fact that complexion and hair re
spond to die care and treatment that
counteract the ravages of sun, wind,
"(>rk and, to a great extent, time.
Those who have most successfully
combated these enemies of beauty >-ay
that it is tiic little time (say a quarter
of an hour) that Is given KVKKY I>AY
to the complexion or the hair, the reg
ular blyearly visit to the dentist,
whether there Is an apparent trouble
with the teeth or not, and the ability
1o avoid worry, that has kept them
looking young and fair for many more
Jfenrs than their negligent sisters.
Care of the Hands.
Hands get considerable rough
treatment, but some women manage to
keep them sightly notwithstanding the
housework they must do. The homely
and inexpensive oils, acids and pow
ders that anyone has will answer as
well ns any others In the care of the
hands.
first nf all the hands must lie thor- j
•onghlj ele. ued before treatment for
ttny dot t r applied to them.
A scon: tig brush should lip u<od
■with a miUI soap and lukewarm water i
every night, :n<I apply it vigorously,
(iining the hands thoroughly; use n
tonspoonfu! of borax to a basin of
water.
Any simjili snap may bo used, bat
strong kinds should be avoided. A nail
brush is necessary, and an inexpensive
one will be as cleansing as a costly
one. «*
As soon as the hands are wet they
must be lathered, and tlien the brush
rubbed over the soap and the palms
and backs scrubbed, brushing so the
skiti will not be irritated, yet suffi
ciently brisk to take out the dirt.
To Whiten Hands.
A very good blenching paste can be
used at night, avoiding the nails, with
a pair of kid gloves worn over it.
Snowy hands are produced by dip
ping thorn in alntond oil; let them ab
sorb till the oil, and then dip them in
French chalk atad wear a pair of loose
old gloves that night. Another plan
Is to wash the hands in peroxide of
hydrogen, letting it dry on them, and
tlw-n rub on cold cream and wear old
kid gloves. In the morning wash off
with lemon juice, vinegar or cider, hot
water, and tin.'.", a disappearing cream.
Stained Hands.
Cream of tartar will remove dye
stains from tin* hands. Huh with soap
and apply the powder thoroughly.
Frocks for Schoolgirls
Tiv uv« n 1 •; i-o>. \n Mil arms «n
twlncd. s•,■!;■« -Is ur«* sauntering
tlirough (1: - reels nnd gladdening
our w<irlu < ' lu ai ts. It scorns that
their slen ;\ supple bodies witi1
I,ever so tiiim.i; ami becomingly clad
«IS they nr. ti fall. Since mothers
have grown laminating. and spe
cialists luivi d.-v.-ted their energies
to providing 'Imbes for the young
person who go< to school and other
wise occupies her time, we itave ap
parel for l!« young miss that is a
tiling of heauty and a Joy till she
■outgrows It.
Any of the plain and substantial
«tr,>ss materials of wool are suited to
tlie very pretty frock for a girl of
sittren (or soinowhero neat that age)
which is so adequately shown in tin*
photograph above. Tricoilpe or serge
and gabardine rank together in point
of serviceability.
The fro k pictured Is of serge, in
dark blue, and is brightened up \\ith
a vest of tric. ii tie in American Beau
ty shade that 1ms three groups of
three tucks «■; »<> embellish it.
There Is a grc mate for this color
combination In M imniglrls dresses
this fall, the red usually showing In
pipings and In small Insets. In this
frock the bodice turns hack at each
side of the vest In straight rovers
hound with silk braid, like the frock
In color, and there arc three snappy
little brass buttons set on each rever,
The use of braid and buttons In ad
dition to the Introduction of a colored
vest makes an unusual amount of
trimming for ft dress of this kind, hut
It Is well-planned and not overdone,
very youthful In character, und It Is
7
ii'i’i-i* titan likily to please Its.
wearer.
'rite length of the skirt in a dress
like tin's varies a little according to
the t::r and future of the girl it Is
linttle for. If site is antler sixteen It
will he nhotit that of the f^ock pic
tured. A neat-looking hox plnit at the j
front, will* wide plaits at each side
and In the back, take care of the full- !
ness about the waist, and a braid j
binding and three buttons finish oft
the opening at the side. The bodice
and skirt are set together under a
wide, plain belt of the goods that hut
tons at the left side.
Narrow silk braid is considerably
used for finishing irocks for girls ns
well as suits for them and for grown
ups. it appears wi neat rows and as
a binding with better effects than
ever, hut it must lie faultlessly placed!
and sewed.
The Linen Ft ock.
Shown side by side with frocks of
batiste, organdie, dotted Swiss and
ehainbray, there are the loveliest |
frocks of linen In white and delicate
colors. ISotii tin* fine soft linen, almost
like the French handkerchief linen,
and tin* heavy coarse weave are liked.
The heavier quality makes up beauti
fully into tailored dresses, stilts or
smocks.
Ihits are also made of this coarse
linen. One lovely model was in a
delicate stiade of pink and was
trimmed with a heavy cotton fringe.
dinner.—Washington Irving.
RE SERVING SMALL AMOUNTS OF
MEAT.
A cupful or two or nny kind of well
rooked meat may make a most tnst.v j
dish if carefully j
prepared.
Chicken Gou
lash. — Cut into
dice two medium- j
sized uncooked po
tatoes. Put into a
frying pan two ta- j
tilt-spoonfuls of ol
ive oil, and when hot add the potato I
dice. Stir, to keep from burning, and j
cook five minutes. Then add a dash j
of paprika, a cupful of boiling water, i
a erushed clove of garlic, a cupful of
cold cooked chicken chopped tine, and
salt to tasfe. Cover and cook until the
potatoes are done, stirring frequently.
Spanish Chicken.—Make a sauce of
one tablespoonful of butter, two table
spoonfuls of flour and two cupfuls of
water in which a little beef extract has
been dissolved. Add one cupful of
cooked chicken cut fine, one small on
ion cut in slices and parboiled, one pi
mento cut in bits and two tablespoon
fuls of cooked peas. Heat thoroughly
and serve on toast.
Beef Fricadelles.—Take two cup
fuls of cold cooked beef minced fine,
season with salt and pepper, sage,
thyme, lemon juice and grated onfon.
Add half a cupful of cold boiled rice,
or dry bread crumbs and one egg well
beaten. Add a little water if needed,
to make a paste. Form into flat cakes
and fry In hot fat.
French Beef Hash.—Prepare as usu
al, and fill a buttered baking dish or
Individual dishes two-thirds full, ('ov
er the top with seasoned mashed po
tato made very light with the white
of an egg beaten to a stiff froth. Bake
in a hot oven until the potato Is puffed
and brown.
Deviled Chicken.— Make a sauce of
salt, pepper, dry mustard, paprika,
grated lemon peel, lemon juice. Wor
cestershire sauce and a few drops of
tabasco. When very hot, add some
cubes of cold cooked chicken and cook
until heated through. Add a table- j
spoonful of butter and serve. Pork,
veal or beef may be served in the
same way.
Frankfurts sliced very thin and heat
ed until hot may be used In place of
other meat in an emergency. Serve
with creamed or lyonnaise potatoes.
is It rainy, little flower?
Be glad of rain;
Too much sun would wither thee.
’Twill shine again;
The clouds are very ihick. 'tis true;
But just behind them smiles the blue.
SOME SIMPLE SALADS.
An ear of corn and a potato or two,
with French dressing, makes a tasty
add a hit of helled dressing and place
the whole on a crisp lettuce leaf. Be
hold, a salad'
Egg and Cabbage Salad.—Cook six
eggs hard: when cold, cut In two
lengthwise and takeout the yolks. Itu!>
the yolks through a sieve, season with
salt and pepper and grated onion and
mix to a paste with mayonnaise.
Mold into small halls and set aside.
Shred the whites of the eggs with a
sharp knife and add twice ns much
shreddvd cabbage. Mix with mayon
naise; arrange on a bed of lettuce and
drop the egg hails on the salad.
Cabbage Salad.—Chop a firm head
of eahhage very fine, with one good
sized onion. Brown n thick slice of
salt pork, cut in small dice, until crisp j
and brown, l’our the smoking hot fat
over the eahhage; stir and mix well, j
adding salt and cnyeune; taste to he
sure tt is well seasoned, then pour a
third of a cupful of boiling hot vinegar
over all and garnish the top with the ;
hits of brown cubes. Serve at once.
Shredded Cabbage With Cream.—
Shred crisp, firm cabbage as tine ns
possible; let it stand in ice water to
chill, then drain; add sweet cream,
sugar and enough vinegar to give It a
snappy flavor and serve ns a salad.
Sour cream, if not too highly flavored,
may he used, omitting the vinegar.
Cabbage and Green Pepper Salad.—
Shred finely a crisp, hard head of
cabbage and mix with half as much or
less of green pepper. Serve on lettuce
with a highly seasoned boiled dress
ing ami garnish with minced red pep
per.
Cabbage and Potato Salad.—Cut a
large, perfect head of cabbage Into n
howl-shaped receptacle. < ’hop the enh
bngp, add equal parts of cold boiled
potato, it good, wdl-seasoned dressing
and a finely minced cucumber and on
ion. Fill the cabbage bowl, place In
a nest of lettuce, chill and serve.
Pleaseo at Her Appearance.
June was busy entertaining herself
by looking at the photograph album.
Soon she came across a picture of her
self taken when she was n tiny, bald
headed baby, and In nil earnestness
*he said: “What*a tunnln’ homely
baby 1"
small salad. If
tills does not
make enough to
serve, cut a small
tomato for each
salad into the
form of a dower
and sprinkle t lie
salad over this;
IMPROVEMENT IN QUALITY AND UNIFORMITY
OF PORK THROUGH USE OF PUREBRED SIRES
r
IL
J
Uncle Sam Owns Over One-Third of All the Swine in the World.
(Prepared by the United States Depart
ment of Agriculture.)
The United States contains consid
erably more than orte-third of all the
swine in the world. Swine are less
numerous than either sheep or cattle
in the world at large, but are more
numerous than either in the United
States, which this year lias more hogs
than its ten uearest Competitors com
bined.
Those facts showing the vast extent
of the American hog growing industry
are cited by Dr. J. it. Mohler, chief
of tlie bureau of animal industry, Uni
ted States department of agriculture,
ns “an anchor of confidence for weath
ering periods of adversity in pork pro
duction.”
He concludes that pork products
have become as well established in the
diet of the American people as hogs
have become established on farms, and
that as more than two-thirds of tin*
total 1918 exports of meat were pork
products and more than five-sixths of
file animal fats exported were lard,
there is a great potential pork-absorb
ing ability in the densely populated
European countries.
“We must take care of that business
properly and realize that conditions
are constantly changing, both at home
and abroad,” says Doctor Mohler. “We
must study carefully what to do next
and then do it promptly.”
Foreign Demand for American Pork.
Latest reports from department rep
resentatives in Europe indicate that
pork importation by the United King
dom may he considerably smaller in
the future.than during the war, price
being an important factor. In gen
eral, it appears that American fresh
pork products have met with favor on
the British markets, but there is room
for improvement in the curing of hams
and bacon. It is reported from France
that the swine industry there de
creased most rapidly between 1913
and 1910, hut the decrease since 1910
has been comparatively small. Rapid
recuperation seems possible with a
good grain and potato crop this year
and a continuation of present high
prices. While the best grades of
American hams and bacon met with
French approval, it is said that these
products ore too expensive for the av
erage French family. It is not likely
ttiat France will import breeding swine
to any large extent, although contin
ued importations of meats nnd fats
are expected.
South America, on the other hand, is
Importing swine from' the United
States with considerable regularity.
Since the first of this year there have
been seven purchases ami shipments,
ranging from about 30 to 70 head each
of pure-bred stock for breeding, in ad
dition to a number of smaller ship
ments.
Replacing Inferior Sires.
“The most recent activity of the de
partment likely to affect the swine in
dustry, as well as other live stock, is
the proposed new plan for hastening
i he replacement of inferior sires by
good pure-breds. Early in June an !
outline of the plan was mailed to j
about 1,200 prominent breeders, live j
stock officials and extension workers,
soliciting their comments before the
campaign is definitely launched, Brief
ly, the plan includes recognition for
the owners of pure-bred sires of the
main classes of live stock, namely, cut
tle, horses, swine, sheep, goats and
poultry. The recognition will take the
form of a printed emblem bearing the
breeder’s name and which he may dis>
play. We feel that this plan will con
siderably hasten live stock improve
ment in the United States and discour
age the use of inferior sires. ‘Inferior
sires’ include inferior pure-breds as
well ns scrubs. In a few months the
campaign is expected to take definite
form.”
Other Help for Swine Men.
Other principal policies of the bu
reau of animal industry relating to
swine are the following:
Improvement in quality and uni
formity through the use of good, pure
bred breeding stock, especially sires.
Encouragement of swine shows and
exhibits, swine judging, pig-club work,
community breeding and similar activ
ities.
Proper supervision of feeder and
stocker hogs redistributed from mar
ket centers for additional feeding.
Effective supervision of the manu
facture and distribution in interstate
commerce of anti-hog-eholera serum
and virus to insure the purity and po
tency of these products.
Immunization of valuable swine, es
pecially breeding stock, against hog
cholera. Immunization of market iiogs
at an age depending on local condi
tions; also the immunization of swine
introduced into a herd where all the
animals have not been vaccinated.
Suppression of tuberculosis in bogs
hy eradicating that disease from cattle
which the hogs follow, and also from
'dairy cows whose milk is fed to hogs
as skim milk, whey or in other form.
Control of internal and external par
asites on hogs through use of sanitary
precautions, suitable disinfectant, and
general care.
Sanitary housing, and careful stud
ies of feeding for the purpose of mak
ing gains conducive to producing pork
at a low net cost.
Improved methods of slaughtering
hogs and curing pork for home use.
Research in animal genetics ns a
basis for practical breeding.
Farrowing of fall pigs in Northern
! states not iater than October 1.
Raising two litters of pigs a year
from matured sows in Southern
states, and also in Northern states un
der favorable conditions of care and
housing.
Continuous feeding and breeding ex
periments, accompanied by prompt an
nouncement and publication of note
worthy results.
Compilation of statistics and meat
inspection data governing number,
weight, dressed percentage and other
useful information regarding pork pro
duction and consumption.
HIGH-CLASS BULLY BEEF
(Prepared by the United States De
partment of Agriculture.)
An Oklahoma farmer had two
registered Shorthorn yearling
* trulls that he priced at $100 each
for breeding purposes. A butch
er saw the bulls, asketMhe price,
hut learned that theyVere reg
istered, and that it would take
$100 each to buy (hern. lie
bought them, killed them, and
stated that they were the cheap
est cattle lie had bought for
some time, because they cut
the better kinds of beef, and
more of it.
PREPARE HONEY FOR MARKET
After Removing From Hives It Should
Be Graded and Packed According
to Established Rules.
(Prepared by the United State* Depart
ment of Agriculture.)
After honey is removed from the
hive it should lie prepared carefully
for market by proper cleaning of the.
sections, and especially by grading and
packing in strict conformity with es
tablished grading rules.
BANISH SCRUB SIRES FROM UNITED STATES
With confidence that better live stock will bring satisfaction and many
benefits to its owners, I invite the concerted action of farmers, stock
men, and others in banishing scrub sires from the i'nlted States. Tin
widespread use of inferior male breeding animals* has been for many
years a cause of low production per animal and of needlessly poor
quality.
The continuance of such conditions is uneconomic and unnecessary.
The direct and practical mentis of improvement is to use breeding ani
mals, especially sires, which are true representatives of breeds developed
for a definite, useful purpose.
I am confident, too, that the public, knowing production to be per
formed with maximum efficiency, will look upon stock raising with in
creased respect and understanding. In a few localities noteworthy im
provement in special lines has been taking place through individual and
community efforts. Let us now hasten such improvement wherever live
stock is keid in the United States.
J. R. MOHLER,
Chief, Bureau of Animal industry.
PREPARE GUSHES FOR WINTER
Cut Out Old Fruiting Canes of Rasp
berry and Blackberry—Mulch
Patch With Manure.
(Prepared by the Unit<>:t States Depart
ment of Agriculture.)
If tin* old fruiting canes of the
raspberry and blackberry bushes have
not been cut out, do this before win
r
I
Homemade raspberry-cane cutters
used to cut out the old canes and
superfluous new ones. The total
length of the cutters is about 34
inches. Straps on the handles of
those at the right enable the worker
to maintain a firm grip. The V
shaped blade on the cutter at the
right is considered the most desir
able.
ter begins. After the fruit crop is
matured the fruiting canes die and
are likely to harbor insects and dis
eases. Cut out and burn these and
: also all small weak canes. Mulch the
I patch with rotted stable manure or
other decayed vegetable matter and
work this into the soil in the spring.
BIRDS ARE BEING CARED FOR
In Some Communities Little Songster*
Are Coming to Have Recognition
as Farmers’ Friends.
Birds work 8(55 days a year the coun
try over, to rid orchards and fields of
noxious insects, and few people ever
Rive them a word of praise, but let
them eat a few cherries and the whole
countryside is up in arms, say the
ornithologists at the state college at
Ithaca, N. Y.
But for the birds, the college work
i ors say, the crops would, in many in
stances, be total failures. Grasshop
pers, grubs, caterpillars and locusts
would have free sway if their natural
enemies, the birds, did not intervene
to save the crops.
Tn some communities the birds fire
coming to have proper recognition as
friends of man. They are being pro
vided with safe nesting places and sup
plies of drinking water and with food
in times of stress.
An Interesting instance of the ap
preciation of birds is the erection at
, Salt Lake City of a monument to the
gulls that saved the crops, if not the
lives, of tlie early settlers, by devour
ing the crickets.
Tlie .state college at Tthaca, N. Y„
lias an interesting bulletin on birds, in
their relation to agriculture, which may
be obtained for the asking. A request
for It. C. F. 7(1 will bring a copy.
Horticultural Notes
When pruning leave no stubs to do*
cay and destroy the tree.
* * *
The most difficult parts of the tree
to reach are the ones that need spray
ing the most.
* • *
Trees are too valuable to feed to
the mice. Wrap them with quarter
inch mesh wire.
* * •
Spraying will pay on every bnrreD
orchard which is barren because of
insect and disease attacks.
f. * *
Sun-scald is common on trees that
have not sufficient foliage to shade
their own trunk and main limbs.
• * *
Berries—all kinds—are llkoiy to be
a profitable crop nest year, and for
years to come, and it behooves the
grower to gei all the clean manure
he can, and use it freely on them.
• • •
Fruit trees need some attention
during summer. It Is advisable to
cultivate in such a manner as to con
serve moisture nud keep down weed*.
The trees should be kept la • gww»
lug condition.