Rheumatism
makes the joints ache and causes the afflicted person much misery.
For quick relief use
BALLARD’S
SNOW LINIMENT
It Is a Powerful, Penetrating Remedy
The relief is prompt and very gratifying to the sufferer. It eases
the joints and conveys a strengthening influence that soon restores
normal conditions. Use it also for healing Cuts. Sores-Wounds,
Bums, Scalds, relieving Stiff Neck Lame Back or Sore Muscles.
It rarely fails to give good results. Price 25c, 50c and $1 per bottle.
JAS. F. BALLARD, Proprietor, ST. LOUIS, MO.
For sale at Union Saw Mill Co. Store.
Boys and Girls
Club Work
Eight Studies In Education
Through Club Activities._
EDITOR’S NOTE.
The Extension Division of the tnl
versity of Arkansas, in co-operation
with the United States Department or
Agriculture, will offer this yeaJ'
through this paper, a free correspond
ence course in "Boys’ and Girls’ < luo
Work," consisting of eight lessons or
articles. These lessons will appear
in this paper at intervals of six
weeks. Those who wish to take
this course should write to the
Director of Extension Work, Uin
ver?*ity of Arkansas, Fayetteville,
stating name, age, occupation,
and stating that he (or shf.;
proposes to carry the work through
for the eight lessons. A farmers bul
letin will be sent to supplement lesson
No. 1, and later for each lesson it the
question blank be returned f°r , *}e
preceding lesson. These blanks will be
sent with each bulletin. Preceding les
sons will be sent on request. The les
sons on Boys’and Girls’Club Work w ill
consist of the following: (l) Educa
tional Value of Club Study,” (2) “Prm
ciples of Corn Growing for Boys
Clubs,” (3) "Fundamentals of C an
ning," (4) "Science of Growing Pigs,^
(5) "Some A EC’s on Poultry Growing.
(6) "Primary Rules of Cotton Grow
ing.”
III. SOME RULES FOR CANNING.
By Miss Emma Archer, In Charge
Girls’ Club Work for Arkansas.
The first step in canning is sterili
zation. All new glass jars, tops, rub
bers, tin cans and caps should be
boiled at least five minutes. Old glass
jars should be boiled at least fifteen
minutes. Never use old rubbers, if
old tops are corroded or battered out
of shape new ones should be purchas
ed, but if the old ones are in perfect
condition sterilize for fifteen minutes
and they will be ready for use.
Assorting Fruits and Vegetables:
Fruits and vegetables should be as
1 sorted according to size, color and
degree of ripeness. Eacli variety of
fruits and vegetables should be
1 canned by itself. It is no more profit
able to can over-ripe fruits than It is
green ones.
Preparing Fruits and Vegetables rnr
I the Can: All fruits and vegetables
have to be prepared for the can first
by a thorough washing. Those from
which the skins are to be removed
should be peeled or realdad.
Blanching: Blanching consists of
plunging the vegetable or fruit into
boiling water for a short time. Use a
wire basket or cheese cloth square tor
this. The blanch gives a more thor
ough cleaning, removes the strong
odor and flavor from certain kinds of
vegetables, improves the texture and
gives a clearer liquor. It also shrinks
the fruit or vegetable and makes it
more flexible. A full pack is then
more easily made. The time required
for blanching varies with the state of
maturity. Beans should be blanched
until tender enough to bend without
breaking. Peaches will pack better it
blanched for an instant in water be
low boiling (about 180 degrees K.)
lowering peaches into it for 15 sec
onds. The same blanch will make
the hard varieties of pears pack her I
ter and give them a more transpar-'
ent appearance: and used for cher
ries will prevent splitting and crack
ing. Spraying fruit with cold water
after blanching will make it firmer.
Frequently it is well to put the vege
table into cold water for an instant j
after blanching to make more crisp.
In blanching asparagus, tie a few
stalks in each bundle, low'er bundle in
to water, tips up, blanching the lower
ends one or two minutes before im
mersing the tTps. Blanch the tips on
ly two or three minutes.
Packing: The Federal laws require
the cans to be filled as full of food as
is practicable for processing and to
contain only enough liquor to fill the
spaces and cover the contents. Weign
a sufficient number of cans before and
after filling to obtain an accurate idea
of average net weight. On account
of expansion In processing, corn can
be packed less full than other vege
tables. These instructions do not
cover the canning of corn for market
Mark cans with pencil or knife to
show contents. Plan in advance and
work rapidly. Let one person u
packing and another attend to the
weighing. Do not allow filled cans t<
stand before adding liquor and ex
hausting.
Seasoning: Adding brine, syrup or
water. After adding to with V» inch
of top. shake can gently to displace
all air within the can.
Exhausting: After placing the rub
ber on the tops of glass jars, the top
should be screwed on to the last tun
thereby leaving a space through which
the air can pass out. When exhaust
ing tin cans the opening in the top
of the cap is lel't open for the sarn
purpose.
Processing: After p.anng jars in
the hot water the time is not kept un
til after the boiling is started. Tin
boiling should be kept up until th<
required length of time is up, whte.i
differs, of course, with the fruits an i
vegetables. The tops of the jars are
fastened tight immediately upon re
moval from the boiling water.
Labeling: After eight to t^n days,
or immediately before selling, lab >1
all cans. Place the sealed end down
so that the opposite end will appear
at the top when placed on the shelf
Use a rather dry paste, and put i;
only on the label at the end so that
no paste will touch the tin. Labe!
all glass jars about one-half inch from
the bottom of the jar.
Ownership is a great thing. Let the
b'oy have something of his own—a
colt, a calf, or a flock of chickens, li
will pay a hundred times over.
Concrete vs. Salt Water. ,
A series of time tests to determine
the action of salt water upon different
grades of concrete has recently been
completed in Boston. Five years ago,
24 concrete piers were sunk into the
waters of Charleston bay. These
piers were 16 feet long and as many
inches square in order that a large
surface might be available for the
action of the salt water.
Last month they were taken up for
inspection. One was practically in
perfect condition. One was almost
completely severed near the middle
by the erosion of the water, and oth
ers showed signs of disintegration
Each specimen represented a different
formula for producing concrete. The
result of this test will be of practica
value in future construction of sef
walls, breakwaters and other concrete
work exposed to salt water.
i GREAT EMPIRE’S FLAG
COMBINATION REPRESENTED IN ;
THE GERMAN BANNER.
Council Appointed to Select Suitable
Emblem Had a Hard Task—Prus
sian Delegates Finally Set
tled the Question.
When the present German empire
| was established by uniting the sev
! eral German states Into one realm,
the Question arose as to what Hag
the new empire should fly. As it
happened, each state wanted its own
special standard adopted, and no two
of them were alike, though as a gen
eral thing each wras composed cf two
colors; thus Prussia had black and
white, Bavaria blue and white, Sax- j
ony green and white, and every other
state, no matter how small, possessed
a flag.
When the great German empire be
came an established fact, naturally
it was necessary to adopt a banner
I that w’culd be distinctive, and include
all the states, as every government
; insisted on being represented, A
council was appointed to take charge
of the whole matter, ar.d the diifl- ;
; cully it encountered in coming to a
| decision will be better appreciated
when it is remembered that there
, were at least -10 combinations to be
! made, if all were to be satisiied with
the arrangement.
The larger states, the kingdoms,
j proposed that tlitir flags should be
united and thus form the national
flag, but the delegates from the small
principalities objected so strongly to
the ignoring of their claims to recog
nition that this plan was voted down.
Another proposition was that all the
smaller states should be represented
on jack or corner of the flag, and have
a series of stripes, each repre
senting the five cities cf larger
states. This was also rejected as too
cumbersome an arrangement. Again
it was suggested to have each state,
large or small, represented in the
body of the flag, a method of por
tioning out the surface in squares,
so much to each state. This in
| convenient and inartistic plan was
: also rejected.
The Prussian delegates, however,
next prepared a combination of col
ors and, of course, black and white
j were not cast aside. The idea was to
adept a flag composed of black and
. white and red, as this latter hail
always been considered an imperial
color. The other kingdoms objected
j fiercely to the predominance of the
i black and white of Prussia over the
blue and white and green and white
! of Bavaria and Saxony, but the Prus
sian delegates found allies in those
1 from the smaller stales, who, reeog
' nlzing that there was no hope of
having the flags of their own little 1
states adopted, felt willing to have
the claims of the larger overbearing
states ignored, as well as their own,
so thsy voted with the Prussians,
and the black, white and red was ac
cepted.
Then again, the smaller kingdoms
insisted that each should keep its
own flag to fly at the head of its
own particular contingent in the
army. This proposition was voted
down, as it was decided it would
give valuable information to an
enemy as to the number of troops,
a great mistake in war times. An
other proposition, that of hanging
black, red and white stripes parallel
to the staff, was decided adversely,
on tlie ground that the red, white
and blue stripes of the French flag,
being hung in that manner, the two
flags might be confused in the midst
of battle. This ended the Question,
and the Prussian flag, with the ad
dition of the imperial red, was adopt
ed as the national standard of the
whole German empire.
Foreboding.
George Ade is in great demand as
best man at weddings.
At a recent wedding breakfast in
Chicago Mr. Ade said in the course
of a toast:
"I have often been asked why I nev
er married. T came very near marry
ing once. The girl was beautiful, and
I sat down at my typewriter one night
to propose to her in a passionate love
poem. The first line of this poem end
ed with 'cupid.' I made a thorough
search, hut 1 found that the only word
that rhymes with ‘cupid’ is ‘stupid.’
“This made me hesitate,” Mr. Ado
concluded, “and I've Hesitated ever
since.”
A Pocket Periscope.
There has been brought out in Eng
land a combination of two mirrors
joined by a collapsible frame. When
this frame is closed up and the ap
paratus is laid in its case yon might
suppose the soldier owner to be carry
ing a small camera, but when ne gets
into a tren. h he can open up nis peri
scope, stretch out the frame to the top
of the trench and see what is going
on about him through the reflection in
the two mirrors without putting ni3
head above, the ground.
Co Operative System Grows.
The co-operative system is growing
in Scotland, despite the war. Tin
report of the Scottish Co-operative
Wholesale society for the first half oi
191 f>, recently made public, shows thai
the volume of business transacted was
greater than in any corresponding
period in the past To some exten
thi3 was due to the higher marke
: prices of goods, but in nearly over;
department the quantities of good:
sold showed large increases.
!€>S©0OS«O!2O3Ofi
lOIKiE DIRECTORY.
ROWLAND LODGE No. 594 F. & A.
M.meets every second and fourth Satur
day evenings at 7:30 o'clock. Visiting
Masons aiways welcome.
L. M. Despain, W. M.
C. A. Berry, Sec'y.
HOWARD CHAPTER. No. 122. R. A.
M. meets every first and third Thurs
day evening at Masonic hail. Visiting
companions welcome.
L. G Gibson. H. F
D. F. Collett. Secy.
i LTIG CHAPTER No. tl'O 0«uer of
tne Eastern Star, meets every first and
third Friday evening at 7:30 o'clock.
Visiting brothers and sisters welcome.
Mr- J A 3- g ic. W. A
,rs. L. G. Gibson. Sec y.
HUTT1G LODGE No, 348 1. 0. 0. F.
meets every Tuesday evening. Visiting
breL n cordially inv'ted to attend.
E L. Ware. N 3
Harlan Senon. Secy.
HUTTIG RE3EKAH LODGE No. 65.
meets every Monday night at 7:50 o'clock
Visitors are invited.
Mrs. Lou Mil .tead, N. G.
Aiss Murray Ptiki ton, Seay.
SWEET BAY CAMP No. 41 I W.O. W.
meets every first and third Saturday eve
nings. Visitors made welcome.
C. A. McCormick, C. C.
J. C. Bridges, Clerk.
RAILROAD TiVit TABLE.
St. Louis. Irom Mountain & Southern
LITTLE ROCK a MONROE RY.
South North
5:25 a. m . . Huttig .3:23 p. m
7:55 a. m.Monroe 1:OC p.m
local. *
Leaves Arrives
1 1:55 p. m. Huttig 12:1 5 p. m.
St. Louis, Iron Mountain 4 Southern
farmerville a southern ry.
North South
4:42 a. m. Huttig 3:54 p. m
3:15 a. m. Farmerville 5:20 p. m
local, t
10:15a.m. Huttig 2:25p.m.
tArrives Monday, Wednesday, and .Fri
day from Monroe and goes to Farmer
: ville.
‘Arrives Tuesday, Thursday and Satur
day from Farmerville and goes to Mon
roe.
DRS. MAGEE & MAYFIELD
Physicians and Surgeons
At Company Hospital
Office Hours—8 in 12 a. m., 1 Lo fi p m
HUTTIG - ARKANSAS
s
I
To Our Friends
kifjMWLT7ner~1J«..MIUk.TWV>*'y T W’1
and Customers
1
1
I
£
g
$
1
I
I
«
We extend to you our best wishes
for the New Year and hope it will
bring to you much happiness and
prosperity.
“WHERE QUALITY COUNTS”
DEALERS IN EVERYTHING
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