PLANNING FOR EARTH ROADS
Bearing That Location and Design of
Dirt Roads Have on Future Im
provement Emphasized.
(Prepared by the United States Depart
ment of Agriculture )
lit view of the present widespread
activity in every form of road build*
ing and since nearly all public roads
ar* iaid out originally as earth roads,
tin* bureau of public roads emphasizes j
the bearing that tin* location and de- ;
sign of dirt roads have on future high- 1
way improvement. In locating and de- j
signing public roads the following con- !
siderationx should be borne in mind:
Sharp curves should he avoided be
cause they arc n menace to traffic.
The width should be ample for ve- j
hides to pass each other without leav
ing the traveled way.
If a road ever becomes of any con
siderable importance, its users prob
ably will demand that all the steeper
grades be reduced to the lowest maxi
mum that would conform to the gen
eral topography of tin* region which
the road traverses.
Let the road planners remember that
aside from the advantages to traffic
of a short route, each mile of addition
al road involves a considerable extra
early expense for maintenance, and
this alone nmy warrant the extra ex
Sharp Curves Should Be Avoided.
pense uf shortening the route when
the road is eonstrueted, provided that
the decrease in distance does not ma* I
lerially increase the steepness of tho
grades.
Land lines should he regarded only
in go far as this may be done with
mi. decreasing the usefulness of the
read or increasing its ultimate cost.
The pleasing features of the route
should not lie overlooked. Remember
that a large part of the travel on most
country roads is for pleasure.
Avoid the necessity for subsequent
changes in location. Such changes
nearly always work hardship on some i
of those who have built homes along j
the original highway.
IMPETUS FOR BETTER ROADS
So Many Factors Are Working for Im
proved Highways That More Money
Is Being Spent.
TIip cause of good roads goes ahead
nn<i gathers impetus. I'-very good road
Is a challenge to every bad nmd. In
i he competition for traffic between
roads the better road wins. Travel fol
lows it and property values increase
along its course, while the rule Is that
they decline along the course of the
had road. So many factors are work
ing for good roads that counties and
states are spending more money each
year for road betterment. Encourag
ing sums are being set aside for this
work in the "had roads bolt,” that is,
In the South. In Washington’s neigh
bor state of Virginia Hie highway com
missioner reports that road projects to
cost $3,105,929 are either under con
tract or being surveyed, says Wash
ington Star. Figures showing the
amount of money being spent on roads
in Maryland arc not at hand, but in
a recent summary of good roads work
Maryland was set down in the class
with Ohio. Pennsylvania and Georgia,
Which had lately approved road im
provements calling for the expenditure
of $1,000,000.
Unimproved Roads Costly.
Each one of the sis million one hun
dred and odd thousand motorcars in
this country, when it runs on unim
proved roads, pays, about twice as
much for tiros and gasoline as when
it runs on bard surfaced roads.
Some Water Is Essential.
Water is as essential to the making
of most roads us the road materials
themselves, but an excess of It can
destroy almost overnight tha r**ul»
•g court) careful work.
EVERY FARMER OWES HIMSELF DUTY OF
STUDYING NEW BULLETINS ON FARMING
A typical Chirr,ney-Ccrncr College of Agriculture.
.Prepared by the United States Depart
ment of Agriculture.)
Tlio poets, when they trot going on
tlie calendar, usually ran to spring
and summer months, ending at about
“knee deep in June.” Thomas Hood
did succeed in getting as far as No
vember, but it wasn’t a good poem.
•Mi. it was a eh*vep piece of crafts
manship, and nl! that, but unjust. It
"’as all negatives—‘‘No morn, no noon,
no other time of day; no sun, no
moon, no t’other side the way”—some
such libelous stuff as that about a
perfectly gorgeous month. But they
didn't write even negative eulogies
of I leeemher. 1’oe mentioned it. along
with “dying ember,” "midnight dreary.”
and such like gobs of gloom. Just
the same. December might he made
the subject of a very excellent poem.
Indeed, with a verse here and a verse
there, it may almost be said that the
United States department of agricul
! lure has written a great poem on it —
one of the didactic kind that, in addi
tion to adorning the tale, points a
moral, entitled to In? considered poetry
because truth is beauty, and beauty is
poetry. The theme of the thing must
!>o said to lie that December is such
a tremendously important month to
the farmer.
December Important Farm IVionth.
Now, having pulled up long enough
to climb over ii period and walk around
the nook of a paragraph—consider. Of
course, December has not been gen
erally considered an important month
in agriculture. On the contrary, it
lias been o very much neglected month,
almost a month ignored. None the
less, it doc- come very close to being
the most important month in the year
for the farmer. it is a month of
such tremendous potentiality, a month
whose usefulness may be so spread
out over the other 11.
There is no end of things that
should he done in December besides
getting ready fer Christmas. That,
to borrow a phrase from a very old
charge on duty, “is not on any ac
count to he neglected,” but it is due
to be coordinated.
\ou have read in tno old pioneer
stories how the boys had to work in
the clearing all summer, started to
school it' '1',‘ "Inter. That ought to
ho true still for every farmer, no
n atter how old or young he is. De
eetnher should mark the beginning of
the session in his school. His school
house may very well he in his own
chimney corner. He lias not much
time to read all spring, summer, and
fall. Now. he does begin to have a
little leisure—not that he has any time
to loaf, hut he has his heels on the
ground. During the year ihere have
linen primed a considerable number of
good text books on farming. Special
ists of the United States department
of agriculture and other specialists at
the state agricultural college have em
bodied in bulletins the result of long
and patient labor on various things
pertaining to farming, have put in type
facts that "ill mean dollars to the
farmer who b urns them and puts them
Into practice.
Pupils Study What They Like.
Of course, this chimney-corner
school of agriculture allows its stu
dents a lot of leeway. The curriculum
is largely elective. The farmer may
study this and leave the other alone,
as iiis interests may dictate. But
there will be enough bulletins that are
of interest to him to make a pretty
full course of study. If he has
neglected his education at all and isn’t
-up* to his grade.” there may he a
-reat deal more than he can handle in
one winter. The United States depart
ment of agriculture has been publish
ing bulletins for a great many
years. There are more than a thou
sand farmers’ bulletins now on the
list, and every one of them discusses
something that means money to a
large class of fanners. Many of the
subjects have been supplemented and
localized by state agencies—the agri
cultural college or the state depart
ment of agriculture. There i* abso
lute no reason why any fanner may
not have all the scientific information
that exists on all phases of agricul
ture that mean anything in his par
ticular operation. All he has to do is
to go to school to himself by his own
fireside. If he needs tutoring, there
is the county agent whom he can con
sult when he goes to town on Satur
day—or he might possibly have the
agent out to supper and a session by
the fireside some night.
The United States department of ag
riculture maintains printed lists of its
various publications, arranged by sub
jects. Any farmer—or any city dwell
er or suburbanite who is interested in
chickens or a garden or any of the
things that pertain to farming can
have n copy merely by writing for It.
I'or the average farmer It is worth
aoetM'.'og an evening over, rending the
titles and chocking the ones ho Is In
terested in. Then he can mail this
checked list to the department of ast
ro u! hire, and the bulletins checked
will be sent to him without charge.
There are a few bulletins the supply
of which has become depleted and
copies are no longer given away, but
they may be bought at a very low
price from the superintendent of doc
uments at Washington. The pro
cedure is explained on the list that is
furnished by the department of agri
culture.
Chimney-Corner College Co-educational
Every farmer owes it to himself and
his family to find a little time to go
to school every winter—to read half
a dozen, or a dozen, or 20 bulletins
that will help him make better crops,
to keep his live stock ip better con
dition with less feed, to carry on his
operations with less exhausting strain
on himself.
It should be mentioned, too, that this
chimney-corner college of agriculture
is coeducational. A very large propor
tion of the bulletins are devoted to
household subjects. They contain in
formation that will enable the farmer’s
wife better to carry iier half of the
load—to feed the family better with
less work, to realize more for the por
tion of the farm output that comes
under her direction, to have the mini
mum of Inconvenience In the house
: nd to get the maximum of comfort
out of it—a thousand things that will
help along in making farm life pleas
ant and profitable.
MAKE PROPER STUDY
OF RABBIT PROBLEM
Attractive Possibilities Are Quite
Often Misleading.
Before Starting on Enterprise It Is
Advisable to Consider How Ani
mals Can Be Disposed of to
Best Advantage.
(Prepared by the United States Depart
ment of Agriculture.)
The attractive, not to say startling,
mathematical calculations which are
sometimes made in estimating breeding
possibilities of rabbits not infrequently
have led persons to engage in rabbit
raising without proper study of the
problem. Before starting on this en
terprise. It is advisable also for one
to consider well how such rabbits as
can be raised may be disposed of. In
the vicinity of towns where there are
restaurants, hotels and hoarding
houses, arrangements can usually be
made to furnish market men or land
lords a regular number of rabbits
weekly. But one should not begin rais
ing rabbits on a largo scale in a lo
eality where people are unaccustomed
to eating them. No breeder can ex
pect to make a profit until he has de
veloped a market. He can demonstrate
the desirability of the meat of young
rabbits to his neighbors and sometimes
to other agencies. If a breeder is not
able to carry out an educational cam
paign singly, he should endeavor to or
ganize with others in such an under
taking. By combining they can save
cost in advertising and stabilize their
output.
Rabbits of recognized breeds con
forming in size, build and color to ac
cepted standards are always in de
mand for breeding stock. Those born
of registered parents are preferred and
are spoken of us “pedigreed.” They
can be registered if the owner so de
sires. The cost of keeping pedigreed
or registered stock is no more than
that of ordinary stock and the returns
are considerably greater. Such stock
can usually be disposed of by adver
tising in poultry and pet journals,
if there is not sufficient home demand.
Rabbits for meat are sold at greater
profit when from two to four months
of age. Ordinarily they are shipped
to market alive in crates, like poul
try.
Permanent pastures produce pros
porous people.
• * *
Heavy wire costs more now but less
la the long run.
• * *
The lasting qualities of manure when
applied to land are considerable.
• • •
A little land well tilled will product
more profit than wore land neglected.
the -
KITCHEN
CABINET
HOLIDAY CANDILS.
A varied diet will not promote
health, resistance to disease or effi
ciency and longevity In the same de
gree us a diet containing liberal
u'lmunts of milk and leafy vegetables,
— McCollum.
Who could Imagine the holidays
without candy? (.'undies made at home
art* doubly delicious mid
usually more wholesome.
One may have an elab
orate equipment or one
which is very simple. A
few wooden spoons, a
thermometer, a few bowls
and basins and a few
aluminum saucepans, a
pair of scissors and a
candy hook to pull the
boiled sugars on. some
bon-bon cast's; these may lie saved
from time to time, saving the buying.
Tin* candy thermometer is of the
greatest convenience; it is made of
wood and copper or brass and regis
ters ;i'_’0 degrees.
When boiling sugar tlie steam of
kettles and pans should lie avoided. A
clear bright day is best. When sirup
Is cooked to a high degree of heat it
Is apt to sugar. Cream of tartar and
glucose or a few grains of citric acid
added to ttie mixture will keep it from
graining, A tablespoonful of glucose,
a quarter of a tea spoonful of cream of
tartar will be enough for a pound of
sugar.
The making of fondant Is the most
important step in candy making. It Is
used in many ways, both as a covering
and also as filling.
It is far wiser if one has no ther
mometer to make the fondant in small
quantities. To four cupfuls of sugar
add half a cupful of water and a table
spoonful (heaping) of corn sirup or
glucose, or a hit of cream of tartar.
Let it boil, washing down the sides
with a swab to keep the grains from
forming, until when a drop is added
to cold water it makes a ball which
can just Ik* handled. I’otir it carefully,
not scraping the dish, into a buttered
platter and let it cool until it can be
handled. Stir with a wooden spoon
from the edges to the center until it is
! all creamy and onnvoth. Then pack in
1 a howl, cover with a buttered paper
' find set away for a day or two. It Is
■ now ready for any of the flavors, eol
i urs or kinds one wishes to make of it.
| The softer the fondant 1he more de
I iicious it is for tin* tilling of chocolate
creams. Chili the fondant and mold
in balls; chill again and dip quickly
In melted chocolate.
SEASONABLE GOOD THINGS.
The national sons of Cliina is that
suns by its teakettles, and our poets
liken it to the echoes of a cataract
muffled by clouds, a distant sea break
ing upon the rocks, a rainstorm sweep
ing a bamboo forest, or the soughing
of the pines on a distant hill.—Dr. Wu
Ting Kang.
A little cure and thought in the ar
rangement of food will make of a very
c o tn in o n <11 s h
something worth
while.
W 1th sugar
keeping up In
price It will be
hoove almost any
householder t o
“keep a hee.” A
hive in an attic will prove a most
valuable addition to the family larder.
And when one may take sixty pounds
from a hive it seems quite worth while
to h aru how to care lor a hive of
bees.
Honey Custard.—Heat two eggs,
add half a teaspoonful of salt and one
third of a cupful of s rained honey,
two cupfuls of milk and mix thorough
ly. Turn into four custard cups and
set in a dish on folded paper with
cups surrounded with boiling water.
I.et bake in a moderate oven until
linil in tlie center.
Apricot Omelet.—Press canned or
stewed aprieots through a sieve to till
a cup. Melt two tablespoonfuls of
butter. In it cook two tablespoonfuls
of Hour and one-fourth teaspoonful
of salt. Add life cupful of apricot
puree and stir well. Add gradually
to the yolks of five eggs beaten very
light, then fold In the stiffly beaten
whites. Melt one tablespoonful of but
ter in a smooth omelet pan, turning
tne pan to have the sides well greased.
Pour in the apricot mixture and cook
ou the top ot the stove for two min
utes, then set in the oven. Cool; un
til done to the renter. Score at right
angles and fold at the scoring. Turn
on a hot platter. This will serxe
eight.
Potato rrnd Mackerel Salad.—Flake
I cooked salt mackerel, using half as
1 much tish as potato cubes. Mix a pint
i of potato with half a grated onion and
the linked lish (one cupful), a taldc
spoonful of finely minced parsley, one
dill pickle chopped line, one cupful of
mayonnaise and half it cupful of
i whipped cream with a teaspoonful of
horseradish. Garnish with sliced
canned tomatoes.
Shirred Egg3 Creole Style,—For
three eggs cut half a green pepper
and half an onion In shreds. Cook In
n tablespoonful of butter until soft.
Add three-fourtlis of n cupful of
cooked strained tomato, nnd salt to
season. Turn Into egg dishes and Into
the tomnto break a fresh egg. Set In
the oven to cook until the egg Is set.
Serve at once.
Paper, as a substitute fur linen, is
making itself valuable to the house
wife and to tin' managers of tea rooms
and cafes. Not so much in the former
?ase as n matter of economizing in
linen, its economizing in labor. Nap
kins, tray cloths, doilies and center
pieces of linen are so cleverly made of
paper that they sire proving altogether
satisfactory substitutes for it, except
upon occasions of more or less formal
ity. Napkins, once used, are thrown
away. Centerpieces, tray cloths and
doilies of paper 1-1)11 he used until
soiled. They art' prettily made, very
cheap and eliminate laundering. Re
sides a very pretty table may be set
forth with them.
Besides these paper furnishings for
the table, paper decorations for house
hold use are gaining ground. There is
n fail for lamp arid candle shades of
parchment paper. These are hand
painted and do not suiter by compar
ison with silk or glass shades, but are
far less expensive. Besides they allow
variety—when they finally become
soiled there is no great loss in destroy
ing them and providing new ones.
Paper rope is fashioned into handsome
baskets for fruits, bonbons and flow
ers. Lamp stands and vases are also
made of it and serving trays as attrac
tive its those of wood.
Oradually the paper handkerchief is
j making a place for itself and the pa
! per hand towel. These commend
I -
themselves to the motor tourist who
is mnl.ihg a loti" run, tis especially
[iracticiil. Even hospitals are using
surgeons’ etips of paper and small pa
per handkerchiefs for patient?. These
are made very soft and absorbent, like
the towels.
Gib-loth finds a place on breakfast
tables and on porch tables in center
pieces and doilies that arc prettily
painted or stamped in sets of three
sizes, including one large plaque for
the center of tile table, six or twelve
smaller plaques’ for plates, and the
same number of still smaller ones for
cups and saucers. These are wiped
off when necessary with a damp cloth
after use and put away on a roll of
stiff paperboard or wood.
The smooth, light oilcloth is for sale
in department stores and is sold by
the yard. It may be had in white and
black and the sets cut out and dec
orated at home; or the sets are to be
had readymade, at n reasonable price.
They answer the same purpose as lin
en sets or those that we import from
Japan of printed cottons. Sets made
of cretonne having the edges finished
with a crocheted border of mercerized
cotton are very pretty, and they are
Inexpensive and durable. They have
proved attractive for the breakfast
and tea table and, of course, require
occasional washing. Light-colored, gay
ly-flowered cretonnes, make cheerful
sets, and these prove cherished Christ
i mas gifts.
GARBED AS FOR THE OPERA
“Where are you going, my pretty
maid™ is answered in one of two
ways by the picture shown above.
Either the theater or the dance is evi
dently ahead of tin* fair and youthful
lady in silk attire which the camera !
I has caught so faithfully. We should
1 say she is garbed as befits her for the
opera, and there is plenty of time to
analyze her outfitting. It is very much
to the point, being tasteful and appro
j prime, as well as in the mode.
The frock of light-colored satin has
; low-necked bod let? ami draped skirt,
' with long tunic at the front and sides
| and shorter flat loops of the satin at
the back. The neck and short sleeves
are finished with lace, and a big rose
| is posed at the front of the girdle.
■ But the frock is really less important
i in this costume than the long, black
! net scarf, run with gold tinsel, that is
thrown about the shoulders. Any light
| or bright eolored gown, simple enough
to prove successful in the role of a
background, will borrow splendor and
prove effective with a scarf of this
kind. The gold Is put on in an in
genious pattern, which shows to good
advantage when the scarf Is worn as
pictured.
In the same class us the scarf, the
gilt and silver wreath that adorns the
head is an achievement to he proud of.
A silk morning glory, shot with silver,
stamps this hair ornament as suited
to youth and loveliness, and the coif
fure Is of like character. No matter
how striking the toilet t«s that vie
with out' another at the opera or thft
play, none of them can boast of a
charm outstripping this, which is guy
and fleet ini; youth interpreted in ap
parel. Youth would better leave more
splendid things to older women.
Among these splendid tilings a gown
of nasturtium velvet front Paris lias
a draped skirt with a bouffant puff
about the hips, bordered at the bottom
with velvet grapes in small clusters
and In their natural colors. A gray
satin with silver roses scattered over
the surface looks at its best among
the stronger colors. Black velvet,
black spangled net and black lace
challenge anything to look more regal
than they do. even In the company of
gowns in which masses of colored
sequins are used. It takes an artist
to manage spangles—they may not he
used too liberally in colors, and even
in black or white glitter may be over
done.
l,nee is a dominant factor in tlie de
velopment of evening gowns and
frocks for special occasions. Black
lace, white and cream and ecru luce
nre used sometimes singly ; sometimes
two luces nre combined, then again
lace is combined with chiffon, gear*
gette ot metal (doth.
Lace a Factor.