GETTING THE MOST OUT OF GARDEN SPACE
The Combination Fruit and Vegetable Garden. Strawberries Are Grown
Ur.der the Grapevines Which Are Trained on a High Trellis. Young Fruit '
Trees Also Are Growing in This Garden.
USE EVERY INCH
OF GARDEN SOIL
“Intensive Farming” Applies as
Well to Small Plot as to
the Large Tract.
EASY TO GROW VEGETABLES
_
Careful Gardener Can Find Poem for
Additional Plants if Best Judg
ment U Used in Plan
ning Seed Bed.
“Intensive farming'* long ago won j
the <>. K. of the practical agriculturist I
who found that it was to his financial
Interest to make two or more grow
where one grew before.
The same rule applies, or should
apply, to the cottage gardener the I
fellow wiio has only a few feet of!
space, compared with the three or four
hundred acre farm.
it is just as essential that the hack
yard "fence corners" he made to pro
duce as it is that the formerly un
used places on the farm be brought
into a state of production.
In tlie back yard of the majority of
small homes, in both country and city,
there tire spaces that have been
neglected because the man of the house
was not exactly in the mood of spad
ing it up when planting time arrived.
Spading time should extend from the
time the one crop was garnered the
previous fall to Ihe time "hen the soil
Is actually prepared for the next sea
son. Spading In the fall is not a had
idea. The leaves and Other fertilizer
producing growths can be turned under
and also made to work for you.
Value of Rich Soil.
If you arc fortunate enough to ob
tain a load or two of stable manure,
of rour •<* it is better to turn Ibis
under In the fall and allow it to be well
rotted by sprlug —and not blown away
by tbe winter winds. Although nun'll
manure lias a large quantity of straw
mixed with it. the straw also enriches
the soil.
With the ground well eared tor In
the fall before tbe freezing weather
starts, it Is In condition to be brought
into tbe best producing stale in the early
spring, when little, if any. spading "ill
be necessary to make the seed bed
and the worst of the work is over and
the home gardener is happy xvltli ids
prospects.
Then—when actual planting time
cornea—when the ground is warm and
there seems to lie no danger of frost —
that is the time to make the most of
the situation.
No plants will do their best if
crowded, but there are many vegetables
(hat will do well by being planted
Hose together. Those that require
im>!|t space should have all they need
but it Is well to remember that some
of the small vegetables that grow dose
to tbe ground and are out of the wax
early cun tie grown between the larger
plants, such as tomatoes and oeans,
which develop slowly.
When Crowding Can Be Done.
By exercising careful Judgment a
little more crowding may be done 111
some instances than has been (.one
by many gardeners, and more Inter
cropping—planting between the later
developing plants—may be carried out.
much to the gratification of «ne
gardener. ,
It is a great pleasure to the proud
gardener to see the young plants
Ing up in every nook and comet "
back yard—r.o weeds--stakes "r 1
more rapid grow ing plants ex«i > t .1 h v
looking prosperous.
With reasonable weather cor 1 • ''
It us just tis easy to have a "V- ^
garden us it is n poor ow and no
nnx li experience is required to obtain
llu* desired results. Just a little plant
study and tlie knowledge of your soil
—then you are sure of a garden that
will supply your table, if the garden
is properly cared for throughout tlie
season. There is no greater pleasure
than that of growing a good garden—
one that Is the envy of your neighbors
and friends.
WHEN TO PUNT SWEET CORN
Seed Should Not Be Sown Until
* Ground Is Warm and No
Danger From Frost.
Sweet com should he planted on rich
land and cultivated the same as field
corn, riant the seed as soon as the
soil is warm in the spring, and make
successive plantings every two or three
weeks until lute summer. The same
results can he obtained to some extent
by planting early, medium and late
varieties. Plant tlie seeds about two
indies deep in drills three feet apart
and thin to a single stalk every 10 to
14 inches.
Sweet corn, when grown in the
South, passes so quickly from the milk
to the dough si:.go that care should
lie exercised to gather the crop just at
tin* right time, in order to secure the
most satisfactory results. The flavor ,
of sweet corn depends upon its stage
J
Corn in the Heme Garden.
of maturity and the method of han
dling tlm product from the plant to
the table. Sweet corn loses its sugar
content very rapidly after being re
moved from the stalk. It should,
therefore, he picked only a few hours,
and preferably ti few minutes, in ad
vauce of the time when it is to be
placed in the pot.
Varieties recommended: For early
corn < lolden Bantam and Adams
Karly are suggested, and for medium
and late varieties lllack Mexican or
White Mexican, Country Gentleman
ami StowelPs Kvergreen. The last
named variety has the largest ears and
Is the most productive.—United
Suites Department of Agriculture.
GROWING CELERY
Growing celery for family use by the !
bed method cannot lie excelled for at
taining crispness and delicacy of
lluvor, according to horticulturists of
the Ohio experiment station after test
ing the various schemes of intensive
garden culture of this crop. Accord
ing to their plan celery may be ob
tained in the small garden from No
vember till midwinter. For this crop
a level bed four feet wide and as long
as desired is selected. A ditch is dug
six inches deep, full width of the
bed. smoothed on the bottom, covered
with three inches of stable manure
and then with three inches of the best
soil saved for the purpose. Soaking
the ground causes it to settle. If de
sired, radishes, lettuce or any early
crop may be grown before planting
celery.
GARDENS MUST HAVE CARE
A good start for a garden is
often lost about the time the
weeds appear. No matter bow
carefully tlie garden may be
planted or how rich the soil or
costly the seeds, failure will
surely follow if the proper culti
vation and care are not given
during the growing season.
Where Your Taxes Go
How Uncle Sam Spends Your Money
in Conducting Your Business
By EDWARD G. LOWRY
Author “Washington Close-Up*." "Banks and Financial Systems.** etc. Contributor
Political and Economic Articles to Leading Periodicals ana a Writer of Recognized
Authority on the National Government's Business Methods.
Copyright, Western Ne ways per Union
XIV.
THIS WAS YOUR MONEY
Consider for a moment, ft you will,
some further figures. This is your
money I am talking about.
For every fiscal year from 1860 to
1806, inclusive, there was a surplus of
receipts over expenditures. During
this period of 28 years the surplus of
receipts over expenditures totamd $1,
920,208,013.41.
For the fiscal years 1894 to 1899, in
clusive, the expenditures exceeded the
receipts in the aggregate of $283,022,
991.14. For the fiscal years 1900 to
1904, inclusive, the surplus of receipts
over expenditures aggregated $310,
319,165.04. For 1905 the expenditures
exceeded the receipts by $78,770,
622.30.
For the years 1910 to 1914, inclus
ive, the receipts exceeded the expendi
tures by $149,024,404.27. For 1915
the expenditures exceeded the receipts
by $33,488,931.53. For 1916 the re
ceipts exceeded tlie expenditures by
$55,171,553.59, and for 1917 there was
a deficit of $29,724,864.73.
From 1866 to 1917, inclusive, the re
ceipts exceeded the expenditures for
each year with the exception of 1894,
1895, 1896, 1897, 1898, 1899, 1905, 1908,
1909, 1915 and 1917. Tiie total amount
by which the expenditures exceeded
the receipts for these 11 years just
named, is $443,766,744.70. For the 52
fiscal years, 1866 to 1917, Inclusive,
the receipts exceeded the expenditures
in 41 years, the total of such excess
for that period being $2,591,453,184.16.
For the fiscal years 1866 to 1910, the
revenues were ruised through au in
direct system of taxation. Beginning
with the fiscal year ending June 30,
1910, the receipts from direct methods
of taxation have usually grown each
fiscal year, as will be seen by the fol
lowing table:
1910— Corporation tax .
1911— Corporation tax .
1912— Corporation tax .
1913— Corporation tax .
1914— Corporation excise tax
1914— Corporation Income tax
1914— Individual income tax.
1915— Emergency revenue.
1915—Corporation Income ta:
1915— Individual Income tax.
1919—Emergency revenue_
1916— Corporation Income ta:
1916— Individual Income tax.
1917— Emergency revenue —
1917—Corporation income tax
1917— Individual Income tax.
ISIS—Income and excess prof
its tax .
1919—Income and excess prof
Its tax.
20.951
33,616
£8,533
35,000.
10,671,
32.456
28,263
62,069
39,156
41,046,
84,278
56,993,
67.943
96.297
179,572
180,106
780.97
,976.59
303.73
299.81
077.22
,662 67
.534.85
26.29
,596.77
162.09
.302.13
657.98
594,63
,553.88
887.86
,340.10
838.999,894.28
596.008,702.70
The number of corporations mak
1 lng Income tax returns showing tax
able Income, aggregated 52,408 in the
calendar year 1900, and that number
Increased to 232,079 for the calendar
year 1917. The number of Individuals
making personal income tax returns
aggregated 357,598 for the calendar
year 1913, and that number increased
to 3,472,890 for the calendar year 1917.
For the fiscal year 1900 the total
ordinary receipts aggregated $603,589,
489.84, of which §300,711,933.05 came
from customs duties, $246,212,643.59
came from interna! revenue, and the
balance was received from the sale of
i public lands and other miscellaneous
items; whereas, for the fiscal year
ending June 30, 1919, the total re
ceipts from customs amounted to $184.
457,867.39, while the internal revenue,
including income taxes and corpora- j
tion and excess profits taxes, amounted
I to $3,839,950,612.05.
So you will see that uutil 1910 the i
money you paid toward the support
of the government was slipped away
from you so easily that you hardiy
knew anything about it. You did not
know that you were paying taxes to
the national government.
Indirect taxation is the most se- I
duetlve form of raising public rev
enue. You never came in contact with
the federal government except when you
bought a postage stamp. But now you
know It every time you buy a drink at
a soda fountain, or a bottle of medi
cine, or sand a telegram, or make a
long-distance telephone call, or per
form any one of a score of other nor- j
inal activities of daily life. Some
thing must be put in the kitty for the
government. Its annual rakeoff runs
Into the billions. You pay it and the
government spends It.
But all that part of the party is
about over now. The oysters have
been eaten and put in the bill. They
must be paid for. It is perfectly clear
that in the future by fur the greater
part of the revenue required for con
ducting the public business must come
from direct taxes. It is also clear
that the ordinary expenses for run
ning the government will in future
probably exceed four billion dollars a
year. That is a lot of money to take
out of your pockets, and mine. Hadn't
we better see what is done-with it, and
whether we can save any of it? Con
gress, which is very far-sighted, and
able, when its own skin is concerned,
to distinguish r. hawk from a hand
saw at a very great distance, is be
ginning to take notice
REMEDY IN YOUR HANDS
I have been asked many times, and
particularly since this series began:
"What is the remedy for the condition
and situation of government business
that you have described? What can
we, the averuge man or woman with
out Influence, and with no knowledge
of politics, what can we do about it?”
Well, rhe answer is that you can do
everything about it. The remedy lies
wholly within your own hands, as I
have tri(*| to point out in each one
of the articles that have preceded
tills one. It is a remedy easy to pre
scribe but, I confess, difficult to put
into effect.
Difficult. I mean, in the sense that
you will have to give up time from
your own engrossing private affairs to
pay some attention to what you prob
ably think of as public affairs and. as
such, not concerning you. The whole
point I have to make Is that public
affairs are your affairs.
T do not suggest that you go into
politics. I do not suggest that you
attend political meetings. I do sug
gest that you take an interest, a direct
personal interest, in the business of
government as distinguished from the
jHilitics of government.
A part of the remedy you ask for
the conduct of the business of govern
ment lias been applied when die facts
and the conditions are spread broad
cast and made known to every tax
payer. Bad conditions are in a way
to be remedied when they become
known.
Rut some hundreds of you have
written me and asked: “How can we
help? W'.int can we do?” Let’s take e
concrete case
Congress has committed Itself to the
policy of building twenty first-class
battleships In the next few years.
Armed and equipped, those battleships
will cost In the neighborhood of $45.- ;
000.000 each. That will make a total
cost of $000,000,000; that Is, just short
of a billion dollars.
Do you approve that expenditure?
Do you think It wise and necessary?
Do you think we ought to spend our
money that way? Do you think we
ought to spend 80 or 90 per cent
of our total nntionul Income for wars,
past, present and prospective? Thsit
Is what we are doing. If you approve
of It you have only to sit still and
say nothing. If you disapprove of It.
ler your congressman know.
You live in a congressional district
and every two years you send a man
here to Washington to attend to your
public business. Do you know hint?
i Do you know what he Is doing here?
1 Y<>ur state has two senators, who also I
u i-ese. It -o-} we siot i
i “A-^4 jLi1
represent you fairly, you cnn keep
them at home. Whatever a majority
of you want you can nave.
To tills moment a majority have
approved, at least by silence, the great
military expenditures that have been
made from the money you have paid
in taxes. If now you have come to
the conclusion that it is too much, you
have only to say so.
Do you realize that this conference
on tile limitation of armament which
President Harding called arose fun
damentally out of the circumstance
that all of the so-called big nations
are paying more than they can afford
to pay by way of preparation for war?
The endeavor to find a formula to
limit armaments is another way of
saying that the nations are trying to
find a way to save money. Since the
war the great powers are all living
beyond their means. All of them are
in debt. All of them, except ourselves,
owe more lhan they can pay. In all
of them. Including the United States,
government expenses are running be
yond government income, A nation
can no more stand that sort of thing
than a private person or a private
business.
If you will devote a half hour or
an hour every evening to thinking
nbout and talking about public busi
ness you will l»e amazed at the
prompt response you will get. If there
is any question you want to ask. write
to your congressman or to either one
of your senators. That will cost you
two cents for a postage stamp, and it
won’t cost him anyth’nx to reply, for
tils letters go through the mails free.
That Is one way of helpiug to remedy
the present condition.
An Arm« Cache in Crater.
A weapon storehouse In the Immense
crater of extinct Haleakala, where the
natives of Mau! many years ago made
their last stand aggalnst the all-con
quering king of Hawaii, has been dis
covered, according to Emil A. Berndt,
a business man of Honolulu, says a
dispatch to the Cincinnati Tlmes-Star.
Mr. Berndt says each of the three
white men with knowledge of the cave
stumbled across it when wandering
aimlessly about after losing their way
In the crater. He reports that it con
tains crude stone hatchets. Immense,
quantities of slingshot stones, spear
heads and other Implements of an
cient warfare.
First Weaving Machine 1733.
Weaving bus been practiced from
the earliest times; the aid of machin
ery dates from 17X3, when the fiy
au uiteuitU.
VARIOUS WAYS OF USING SMALL
QUANTITIES OF LEFT-OVER FISH
L_
J
Fish Loaf, Served With Tomato Sauce Is Appetizing Dish.
Fish contains practically the same
Amount of protein as dot's fresh meat.
It is easily digested and appetizing,
but the average appetite tires of it
sooner than of meat. Particularly Is
this true of the stronger flavored fish.
A small amount of this will be suffi
cient to flavor an entire dish of mild*
flavored material. The following rec
ipes do it successfully:
Scalloped Fish.
1*4 cupfuls fish. toes.
P4 cupfuls cooked 1 cupful white
rice or rlced pota- sauce.
Use canned, dried, salt, or left-over
fresh fish. If dried fish is used, first
soak it. Shred the fish and arrange in
alternate layers with rice or potatoes
and white sauce. Sprinkle with
bread crumbs and bake.
Fish Loaf.
1 cupful shredded or tine hominy,
fish (smoked salt, 1 egg.
or canned). cupful milk.
• potatoes, boiled ’A teaspoonful cel
and riced. ery salt.
2 cupfuls cooked rice ‘4 teaspoonful salt.
Form into loaf and bake 20 minutes.
Serve with tomato sauce.
Tomato Sauce.
Bring one pint of canned tomatoes
to tlie boiling point and rub through
a strainer, lleut In n saucepan one
tablespoonful of flour and one gener
ous tablespoonful of butter until It
Is smooth and light. Gradually beat
In the hot tomato. Add salt and pep
per and cook ten minutes. The flavor
of the tomato sauce may be modified
by the addition of onion, spice or
herbs.
Fish Timbales.
1 cupful salmon, or hominy.
tuna, or gray fish. l,4 teaspoonful salt.
1 cupful softened % teaspoonful pa
bread crumbs. prlka.
1 cupful mashed po- 1 egg.
tatoes, cooked rice *4 cupful mlllc
Mix Ingredients in order given. Pour
into small buttered molds, place ou
rack in pan, and surround with hot
water. Cover and bake until mixture
is firm. Turn from the molds and
serve with an acid sauce.
A small amount of left-over fish can
be made into a fish mold which is
especially good when served on a let
tuce leaf with salad dressing.
Fish Mold.
1 1-3 teaspoonful su
2 tablespoonfuls vine- gar.
gar. 1 tablespoonful gel
114 table spoonfuls atln.
cold water 14 cupful cold wa
14 teaspoonful salt. ter.
V4 teaspoonful celery 1 cupful minced
seed. fish.
Beat eggs until light, add season
ings, water ami vinegar, and beat
thoroughly. Cook over boiling water
until thickened. Soften one table
spoonful of gelatin in one-fourth cup
of cold water and dissolve by placing
over hot water. Add dissolved gela
tin and one cupful of left-over fish
to the dressing given above. Mold In
individual cups or one large mold.
SILVERWARE LAID ON TABLE
Different Utensils Should Be Placed
One and One-Half Inches From
Edge of Table.
In Arranging the* dinner table all
pieces of silverware should be one and
one-half inches from the edge of the
table.
Leave a Ill-inch space in front of
each place to hold the plate. Arrange
the knife, sharp edge toward the plate
to the right and the spoons, bowls up,
to the rigid of the knife. The forks,
tines up. are laid to the left of the
center space, and to tin* left of the
forks the napkin is placed.
Tlie glass goes one Inch beyond the
tip of tlie knife.
The bread-and-butter plate goes
above tlie plate space to the left, while
any extra dish, as a sauce dish, is put
r
A Correctly Laid Table.
to the* right of the plate space, or If
that place Is occupied by the coffee
cup, pushed up a short distance.
All the serving dishes are evenly ar
ranged In good order on the table,
with the serving utensil, forks or
spoons, lying to the right, never in
the disites themselves.
It is a good plan after each meal
i to remove all the dishes and the cloth
and put a dark but pretty table cover
on the table. This takes a little extra
work, but the improved appearance
warrants it.
Eat slowly at a well-arranged table
and the meals will be a real pleasure,
not merely a necessity for actual
maintenance.
The Sink Pipe.
Once a month In the evening pour
a cupful of kerosene down the kitch
en sink, and next morning pour down
two gallons of boiling water. The
kerosene cuts any possible grease
from the sides of the waste pipes
and tlie boiling water dissolves and
washes it down, thus preventing the
pipe from being stopped up.
To Launder Corduroy.
Wash corduroy in it suds of warm
water and soap-flakes and rinse well.
When partly dry brush nap with a stilt
brush. When thoroughly dry brush
again.
For Kitchen Walls.
Oil paint, either a deep cream or a
light tan. is an excellent finish for
i kitchen walls, for it can easily be
! cleaned and is durable.
Don't Shake Rugs.
Holding rugs by one end and shak
ing is liable to loosen the tltreads at
the border so that tbe edges will be
gin to ravel.
Frying.
Don’t put anything into fat to fry
: until the fat is boiling Otherwise the
| food takes up U»«* tat and has a laity
1 tasitt.
USE OLD CARPETS AND RUGS
Discarded Articles May Be Rewoven
to Provide Suitable Coverings
for Home Floors.
Providing floor coverings for the
home is often a question of making the
best of what materials are at hand.
One way of doing this, the United
States Department of Agriculture
points out, is to have new rugs woven
from old woolen carpets and rugs too
shabby to be used as such. Factories
for doing the work may be found la
many localities. The old material is
cut into strips about three-fourths of
an inch wide, which, when sewed to
gether and twisted, make a cord some
what like chenille and form the tilling
of the new rug. Cotton string is used
for the warp. These rugs are heavy
and soft, alike on both sides, and dur
able, provided they are cleaned care
fully. They are generally rather
neutral in color and without a definite
design; borders, however, may be
woven from strips of carpet of solid,
color, or figured carpet may be dyed
for this purpose. In general, about
Gtfc pounds of old carpet Is required
to make a square yard of the rewoven
fabric, depending, of course, on the
weight of the old material.
Mopping Up.
The quickest way to mop up a pud
dle of water ou the kitchen floor of
linoleum Is to first moisten the mop
itself. It is twice as absorbent as as
absolutely dry mop cloth.
To Clean Feathers.
You can clean soiled quills and
feathers very nicely If you put then*
in a box of comment. Shake the box
gently. Then remove the feather and.
shake out the meal.
Household ®
@ Queslignf
The high stool in the kitchen is as
necessary us a chair In the diniitc
room.
• • •
Cold coffee is excellent for fern*
of all kinds. Use about once a
month.
• * •
A half slice of white bread put la
with the doughnuts will keep them
light and soft.
• • •
To prevent seams stretching wheat
cut on the cross, machine a piece of
tape in with the seam.
• • •
Do not use a sponge or wash cloth
for young babies. A fresh piece ef
absorbent cotton is better.
• • •
French fried potatoes should be re
moved from the fat the Instant they
are done, and drained dry.
• • •
If a corner is chipped off a gilt
edged frame camouflage it with chew
ing gum. Gild with jMd paint..
• • •
Fie dishes that have become brow*
from halting In the oven may be made
quite dean by soaking in a strong so
lution of borax and water.