My thoughts come flying forth in
flocks,
flay, eager ones of vivid lice,
lit oh, the little winged things
.li.it will not flutter through!
The little lovely wistful things
I hut stal l afrd then draw hack
with fear:
These are the ones of all
That I hold vast I v dear.
—Grace Bostick.
SANDWICH FILLING OF VARIOUS
KINDS.
A sandwich inny be filled with meat,
ch It ken or iish, making a sandwich
whit'll Is in Itself
a men!, or filled
with sweets, a des
sert or a dainty to
serve with a cup of I
tea or a glass of
cooling beverage.
Cold meat put
through the meat
chopper, with a sweet pickle or two
■and hound together with a nnlud dress
ing, makes a good sandwich and one
1n which leftovers may he used with
out remarks from the family.
Veal and Tongue Sandwiches.—Put 1
the veal and tongue through the meat
chopper and moisten with a small
amount of soup stock; season with
paprika and nutmeg. Spread on but
tered bread after chilling the meat.
Any kind of meat, minced or sliced,
mixed with various seasonings such
as capers, pickles, nuts or olives will
make, with a little ingenuity of the
cook, a countless number of good and
appetizing sandwiches.
Thinly sliced radishes, cucumbers,
onions, chopped green peppers and let- ■
tueo make most tasty sandwich fill
ings.
Olives, either stuffed, green or ripe,
may he mixed with nuts and boiled
dressing, or added to cream cheese or
to cottage cheese.
Cottage cheese with chopped candied |
cherries (or cream cheese is richer),
makes a most tasty sandwich for a
sweet sandwich.
Chopped celery and cheese (the
American) and Roquefort are all good
as filling.
A club sandwich is enjoyed by the
men prepared as follows: Place a ;
slice of tomato with salad dressing on i
n buttered slice of rye bread, add a
layer of cream cheese mixed with
chopped nuts, then top with a slice of
rye bread.
Chopped hard-cooked egg mixed with
butter, a pinch of mustard, salt and
pepper makes a most appetizing sand
wich.
IJfe is not so complex If we do
not persist in making it so We
nerd faith; we need to be brave;
we nerd chronically to keep the
corners of the mouth turned up
and not down. And after all it is
only a step at a time. — TValph
* Waldo Trine.
FOOD FOR HOT DAYS.
There is nothing that takes tin*
place uf good vegetables for hot ;
weather dishes;
they rank with
fruit in i in p o r- j
tariee. A healthy
diet must include
vegetaldes. for they
not only build up
the bones and teeth
but supply I) u 1 k,
wlii.li is an essential to intestinal
movement; their eliief value is !n
th> ir mineral salts, which are needed
to make good blond and produce
changes in the body cells which are
necessary to keep the body young and
Stipple.
A rule which lias no exceptions, is
to cook vegetables in boiling water
and most liquors should be saved for
soups or to serve as a sauce with the j
vegetable; the liquor from beets is on^ j
to except.
String beans served with a bitter
sauce or in a rieli cream sauce are j
delicious, but for variety cook them !
two to three hours with a quarter of
a pound of salt pork or a few slices
of | aeon if preferred. Cook down
with the saucepan uncovered until
the moisture is nearly nil absorbed |
and evaporated, then add a tablespoon- i
fnl or two of vinegar, salt if needed,
and a dash of cayenne.
Creamed Onions and Tops.—Take
tingec sized onions, cut, leaving a
three-inch stem, cook until tender and
serve- in white sauce on tonst as es
paragus is served. Young beets, tops
and all, tire very good served as a
vegetable. Cook them until tender,
chop or cut up In coarse hits and
serve with butter and vinegar. The
secret of snvoriness in vegetables is
care in seasoning. Co not always
serve the same dish w itb the same
seasonings.
When teaching n child to like n cer
tain kind of vegetable make Ir as at
tractive as possible In appearance, and
go farther to avoid disappointment,
make it so tasty tlmt no further urg
ing Is necessary.
Such vegetables as tender green
pens should he cooked in ns little
water as possible, not to lose the good
flavor. For tills reason steaming Is an
economical method to use. The I1 r#r.ch
cook peas In lettuce leaves In the top
of the steamer: the lettuce is served
ns greens, making a most tasty dish.
Serve with butter nnd a dash of vine
gar.
Salads of various kinds, using both
•vegetables nnd fruits, are most ac
ceptable hot weather dishes.
1U 7
Approved Afternoon Gowns
The long underslip of satin or fou- |
lord, used as a foundation for after- j
noon or evening dresses lias proved
r wonderful help in the summer ward- j
robe. The same slip serves for wear
with long blouses, and the very popu
lar smocks that just now hold the
• enter of fashion's stage, as well as ,
tor the original and special overdress
that caused It to be made. Dresses
made with an underslip with various j
kinds of overdress are not outrivaled
by any others fur afternoon wear. !
.Sometimes the underslip is plain, with
overdress in a figured fabric and some
times this order is reversed, as iu the
afternoon gown at tiie left of the two
shown above.
Foulard and georgette make the
most popular of all combinations for
dresses of this kind. Here they ap
pear in a long underslip of figured
foulard with bodice and overskirt of
plain georgette, laid in box plaits and
with a border of foulard about the
bottom of the overdress. The georg
ette provides the sleeves, girdle and
collar, lint foulard accounts for the
cuffs. There is a lace collar also and
lure appears in the sleeves. Kvidentiy
the plain neck is passing and few will
regret it for the plain neck finish is not
becoming.
A later arrival In styles for after
noon frocks is shown at the rigid of
the picture and it foreshadows ‘■anno
thing new for fall. This Is a gown
made of shot taffeta silk, and it sag
Rests the “bustle dress” of two or
three years ago. One material and
eleverly managed drapery of it, are
tiie means at hand with which the
designer lias succeeded In making an
interesting and very pleasing dress
lUinehy drapery Is caught at the rigid
side below the hip. with riblwn in long
loops and ends. Frills of lace “et off
the neck and make a pretty chemi
sette, adding their daintiness to the
sleeves. This model, modified a little
and made up in light-colored silks,
makes a lovely evening dress. One of
these in blue taffeta shot with grav.
has the silk draped at both sides of the
skirt, a slip-over hod ice (with Chinese
eollar) that extends below the waist
line in front and forms a sash. This
i» tied in a buoyant bow at the bade
The Last Arrivals in Blouses
Tlu* latest arrivals in blouses are not
different from those that came early
In the season, except in inconspicuous
details of making or trimming. There
is no good reason why designers
should run after strange gods as
long as there is an insistent de
mand for the styles now in vogue or
until some change in skirts opens the
way for a change in blouses. \\ hat
women are most concerned in is
knowledge of the merits of materials
used in blouses and of the most prac
tical and becoming styles for various
uses.
Tlie most durable and at the same
time dainty blouses for daily wear are
mode of fine cotton voile. It does not
seem possible that so sheer and line a
fabric could have such powers of re
sistance to wear and tubbing, but the
fact remains that it will outlast any
other. When made up with strong
eluny or fillet, or hand-crochet laces,
one may depend upon a voile blouse
for two years' wear, some times more.
Tutting makes ns fine a finish as the
most fastidious taste can ask for
blouses made of voile or other cottons.
Batiste Is a softer material than
voile and gives good service. It Is not
expected to last ns long, and the
finer lingerie laces, val, eluny and fillet
are used with it. It is n beautiful
background for hand embroidery su
that very fine Mouses are made hj
hand of it and rank with the best of
silk blouses. The hand-made blouses
are expensive, the time required to
make them being the chief item in
their cost. Women who are expert with
the needle can make them for them
selves and in this way own waists
that are fsir out of reach of the aver
age pocketbook.
In silks, crepe georgette, crepe de
; chine, pongee and silk shirtings are
all dependable if carefully laundered,
and crepe georgette, most fragile look
ing of all, will wear as long as any of
them. It is of all silks the most popu
lar for blouses. One of the two
i blouses pictured is made entirely of
it ami the other is a combination of
georgette and crepe de chine. In the
latter, shown at the left of the pic
ture. a skeleton waist of crepe de
chine Is slipped over a Mouse of geor
gette. Edges are finished with piping.
This makes a “V” of georgette at the
front which Is embroidered with silk.
The blouse at the right reflects the
Chinese Inspiration and is handsomely
ornamented with soutache braid sewed
“on edge." The short, looped-over glr
die at each side Is innde of the crepe
CONTACT SPRAYS FOR APHIDS
Only Effective Means of Controlling
Small Insects Which Do Much
Damage to Trees.
Coi,tact sprays arc the only effec
fivi- moans of controlling the various
kinds of aphids, the small insects
which by feeding upon the juices of
tho plants do much damage to the
r
Double Action Hand Spray Pump.
fruit and foliage of orchard trees, cur
rant, gooseberry and grape. As the
aphids do not eat the plant tissues,
but drain the sap from them, the va
rious kinds of sprays containing stom
ach poisons, such as paris green, ar
senate of lead, etc., are ineffective.
To do any good the sprays must come
in contact with the bodies of the in
sects ami great thoroughness in spray
ing is therefore necessary.
Nicotine lias been found to be one
of the most effective substances for
killing aphids, and as it may lie ap
plied with entire safety to plants it
is possibly the best suited of all the
substances used in the control of these
insects. The cost of the concentrat
ed article is high, but as it may be
greatly diluted, the actual cost of
supplying tin* spray compares favor
ably with tiiat of other contact sprays.
Washes made of fish oil or laundry
soap are also effective against aphids,
and are especially suitable for use on
a small scale. The fish oil soap of
different brands on the market varies
greatly in water content, so that the
precise quantity of soap to he used
with a given amount of water will
vary also. Manufacturers, however,
| are required by the Federal Insecti
cide Act of 1910 10 state on the label
the amount of active ingredients, in
this ease soap,\ and of inert ingre
dients. This will enable purchasers to
make up a solution which should range
I from one pound of soap for five gal
j ions of water to one pound for seven
I gallons, depending upon the amount of
i water present in the soap.
HUMUS IN RASPBERRY PATCH
More Important During Early Growth
Than After Plantation Has
Been Growing.
Humus in the raspberry patch is
! perhaps more important during the
i early growth than sifter the plantation
lms bei n going for some time. Then,
too, it is much easier to apply manure
liberally when the patch is first plant
ed than when the canes sire in the
way. A cover crop in the previous
season to planting usually makes a
fine bed for the new berry patch.
Horticultural
TiOTErS
Grapes require no very extensive
preparation of the soil.
m * *
A high pressure and thorough work
are essential for success in spraying.
* • *
You cannot raise good apples and
plums without pruning and spraying
at the right time.
* • *
Strawberry plants produce the heav
iest at the first season's fruiting and
decline very rapidly after that time.
• * *
The branches of the tree should bo
thinned, removing the weaker ones,
which will stimulate the growth of the
remaining limbs.
* * *
Grapes will grow in any kind of
soil that Is well drained. Sunny soil
is best for the Seuppernong and
grapes of that class.
• * *
Probably the one most Important
operation in the farm orchard is spray
ing. All the work done in the orchard
is practically a total loss If the trees
are not sprayed.
• • *
Good cultural methods and correct
I soil management will do more thaD
anything else to prevent many of the
diseases of fruit trees, such as curly
leaf, little leaf, June drop and mattled*
eof of ciiruR.
LIVE STOCK PROBLEMS SOLVED UNDER
GOVERNMENT SUPERVISION OF MARKETS
** m:- j
One Step in the Marketing of Live Stock—Cattle at the Stock Yards.
(Prepared by the- United States Depart
ment of Agriculture.)
Live-stock markets of the United
States are more completely organized,
more efficiently conducted and better
protected against, loss to the producer
than almost any other class of mar
kets for farm products. However, like
all other large enterprises, the live
stock markets and meat-packing cen
ters have created problems of super
vision or regulation because of their
extensive rainiflcations and their di
r,?ct influence upon the affairs of ev
ery producer and user of meats and
Ihe long list of animal by-products.
As a consequence of these condi
tions and 'In view of the war needs
for meat and other animal products,
the government found it necessary,
about a year ago, to conserve the meat
supply for the war period by exercis
ing tlie war power conferred upon the
president by ttie food control act, and
to place the live-stock markets under
supervision. A proclamation to that
effect was Issued by the president
June 18. 1918, which provided that
public stock yards and those handling
or dealing in live stock in such yards
should be required to operate under
federal license on and after July 25.
1918. The administration of this serv
ice was placed under the secretary of
agriculture, who designated the bu
reau of markets to enforce the regu
lations governing licenses.
Suggestions From Industry Used.
Before the formal issuance of the
regulations a tentative draft was sent
to all interested parties with a request
for suggestions. Numerous confer
ences were held with each branch of
the industry, including representatives
of the national and local live stock ex
changes. As a result many practical
and useful suggestions were received
and incorporated In the final draft of
the regulations.
At that time the bureau of markets
was represented in most of the large
live-stock markets by its market re
porting organizations, and tlie.se rep
resentatives were at once instructed
to perform additional duties as acting
market supervisors. As rapidly ns
competent candidates could be found
they were appointed and assigned to
duty in the various live-stock mar
kets, extending from Boston to Port
land, Ore., and from Jacksonville to
Los Angeles, including up to the pres
ent time some thirty offices. One hun
dred and twenty-one stock yards, 204
exclusive commission firms, 785 trad
ers, 107 ortler buyers, 231 packer buy
ers and 1,051 concerns doing two or
i more classes of business have been
licensed.
Many Improvements Made.
At a number of stock yards addi
tional facilities and Improved service
j have been installed through the aetivi
j ties of the market supervisors, accord
ing to government officials. New
scales, pens and sorting alleys have
been built, better feed has been fur
nished, dirty pens have been cleaned,
additional yard men have been em
ployed, arrangements for loading, un
loading and moving stock through the
yards have been amplified, a closer
check on weights of feed lias been
made, more prompt service on termi
nal railroads has been furnished, and
numerous other features of stock-yard
service have been improved.
At one important market the time
required to move stock trains from
the end of tin- terminal to the unload
ing chutes, which formerly was from
four to twenty-four hours, has been
reduced to a period of from forty-five
minutes to two hours. The officials of
the live stock exchange at that mar
ket say they hud tried for 25 years
to secure relief from terminal delays
but without result. At another mar
ket the baskets formerly used for
measuring corn were discarded und a
new si't of standard bushel baskets
put In their place. Feed charges have
been reduced In some cases on sugges
tion of flie local market supervisors.
Supervisors as Umpires.
Besides the direct purpose for which
the supervision service was estab
lished It lias been utilized in other im
portant matters. The department rep
resentatives were in a position to be
of assistance to the representatives
of the food and railroad administra
tions, exchanges, packers and stock
yards during the critical days of the
period of stabilized hog prices which
this country has recently passed
through. In this situation, ns In many
other matters, it was found that a
neutral official representing no prlvute
or class interest could aid with a de
gree of satisfaction to all concerned
which would have boon impossible If
loft to the Interested parties to work
out. In other words, the government
men have acted as umpires, and, as
always happens, the game has been
played more fairly and with less fric
tion.
One of the most Important benefits
from the supervision service, accord
ing to officials of the bureau of mar
kets, is the confidence—lacking for
many years—that lias been estab
lished in the minds of producers and
shippers of live stock. They say there
is no question that tin* tendency
among farmers and stockmen to in
crease their stock-growing and feed
ing operations is due in large part to
the knowledge that Uncle Sam is su
pervising the markets.
BETTER SHEEP CARE
PAYS FLOCK OWNERS
Results Given of Demonstrations
Held in Missouri
Animals Given Highest-Priced Feed
Returned Biggest Net Return on
Investment, Most important
Point to Raiser.
(Prepared by the United States Depart*
ment of Agriculture.)
Seven farm sheep demonstrations
were held lust year in Missouri—flock
owners co-operating with sheep spe
cialists of the United States department
of agriculture and the state agricul
tural college—the results of which,
among oilier things, showed that it
pays well to give sheep proper care.
In two of the demonstrations, where
grade animals were kept, one flock
produced 108 per cent of lambs, which
means that some of the ewes liad twin
lambs, while the other flock products!
only 59 per cent of lambs, which means
that a large number of the ewes did
not produce any or that the lamb*
were too weak at birth to be saved.
The wool from the first flock was sold
at 0(5 cents a pound, while the wool
from the second flock brought 04 cents
a pound. The cost of feed of the first
flock amounted to $7.05 for each anh
null, while the sheep of the second
flock were fed at a cost of SUM ench.
The total cost, in the first flock
amounted to $8.30 an animal, as com
pared to $2.57 for the second flock.
But the net profit a head—the point
which Is most important to all sheep
raisers—was $5.74 in the first flock as
compared to $2.22 in the second flock,
and the net return on the investment
amounted to 21.77 per cent in the first
flock as compared to 1#.23 per cent In
the second flock.
SCIENTIFIC FEEDING IS BEST
Waste Saved by Carefully Studying
Composition of Feeds and
Their Digestibility. ..
(Prepared by the United States Depart
ment of Agriculture.)
To supply food in the right propor
tion to meet the various requirements
of the animal, without a waste of food
nutrients, constitutes scientific feed
ing. It is by carefully studying the
composition of feeding stuffs, the pro
portion In which they are digested by
different animals and under different
conditions, and the requirement of
animals for the various food nutrients
when nt rest, at work, giving milk,
producing wool, mutton, beef, pork,
etc., that the principles of feeding
have been worked out. In ap’dying
these principles in practice the cost
and special adaptations of different
feeding stuffs must, of coarse, be
taken into account.
Live Stock
Notes
Weeds give way before sheep.
* » *
The fruit and truck farmer can well
afford to have a span of horses to sett
each year.
• * *
Raise two or more colts every year
and help supply the farms of thl*
country with teams.
• • •
Where pigs have access to good ptt
ture most any grain or mill feed ea*.
be used through the summer month*.