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n 4 NOTES AND COMMENTS. One of the most surprising develop- ments since the close of the war in South Africa is the sudden multi- plicity of books by Boer authors. Before the War the world had scarce- ly heard of a. 130 book, and the si- lence on that/vgz during the hos« tilities seem d to confirm the im- pression that the Afrikan-der farmers were an inarticulate race. Now evâ€" ery burgher seems to have thrown down the rifle only to take up the pen, and we have the phenomenon of a. Boer literature created out of hand. Ex-President Kruger has written his reminiscences and Gen. De Wet has told the story of his three-year campaign. Gen. Botha has given his version of the fight, wife of Gen. De la. Rey is and Eng-â€" and the about to record her sufferings experiences in a book. The lish papers have just finished reviewâ€" ing extensive volumes written by Gen. Ben. Viljoen and the chaplain ' of President Stcyn. The Free State president himself is still to be heard from, and so is Gen. Cronje. but these and a half a, score besides are not likely to remain silent. Tl'e con- ditions are peculiarly favorable for this literary outpouring from the defeated ‘side; the Boers are natural- ly proud of their strong resistance, while the British public is in a‘ genâ€" erous mood, which gives the burgh-ers a large audience in that country as well as in America and Europe. The quality of these books is alâ€" most as noteworthy as their quantiâ€" ty. The Dutch Afrikanders write as vigorously and intelligently as they fought. They show less bitâ€" terness than might have been ex- pected, and the British press treats About the » ....House WWW FOR THE COOK. Ja-nacksâ€"â€"-Take 1-} cups fine cooked oatmeal, 1} cups Indian meal, 2-3 cup sugar, 1 teaspoon soda, 2 tea- spoons cream of tartar, 1 egg, thor- oughly beaten, 1 teaspoon shorten- ing. Add just a little sweet milk. a pinch of salt and stir all together. Bake in gem tins in hot oven. Griddle Puffsâ€"One qt new warm milk, 1 teacup sweet yeast or a yeast cake, é teaspoon salt, 3 beatâ€" en eggs, 5 cups flour beaten to a batter. Set to rise over night, add- ing butter half size of an egg the last thing. If one has cream, make the quart of milk a cup short and fill up with sweet cream using half as much butter. Some put the but- ter in next morning after sponge has risen. Have everything warm, flour and all. Have gem this very hot and set on stove while dropping in puffs, a mixing spoonful to a puff. Bake in hot oven for break- fast. They may be cooked on well- greased griddle, like fritters, but are more work, and served with syrup. Simple Soupâ€"Get a bone of beef from the market, and boil it slowly all' the morning. About an hour beâ€" fore dinner chop about é pt cab- bage and 1 or 2 potatoes, onions if liked, add 2 tablespoons rice. and season with salt and pepper. To make the thickening for the soup, take 1 egg, break into some dry flour, stir until it can be rolled very thin, keeping plenty of flour about it to lfeep it from sticking together. Then roll as you would roll jelly cake. and with a sharp knife cut in very thin slices. These are to be dropped into the soup 15 or 20 minutes before taking from the stove. One egg prepared in this way will make thickening enough for 1 gal. them with a. reasonable degree of res-of soup_ All this is fortunate politicâ€" ally. It is likely to do a good deal toward reconciling vanquished and victor, thus simplifying the difficult task of reconstruction. The only disâ€" quieting thought is that these liter- ary soldiers, having had a taste of the Pierian spring, may lose their presence of mind and join the innumâ€" erable army of novelists. In that case Tolstoi’s story of the evil ef- spect. fects of all wars would be estab- lished. In talking about newspapers not long ago a college professor is reâ€" ported to have said‘that twenty min- utes a day was all that one ought to give to newspaper reading. It is to be feared that such advice will fortify the skipper and the skimmer in their helter-skeltcr habits. Not that there is no justification for skipping and skimming. There cerâ€" tainly is. The perfect, ne plus ultra reader is the one who can adjust his ter which he is perusing, who can float lightly over passages which do not concern him and plod conscienâ€" tiously through passages which do concern him, who 'has acquired the power of rapid survey without losing the power, whenever it is necessary to exercise it, of accurate insight. This kind of reading machine, capa- ble of being adjusted to any requirâ€" ed velocity, and to any required de- gree of thoroughness, will do more work in a day than any other kind of reading machine that can be deâ€" vised. It remains true, however. that most people skip and skim unintelli- gently. They fall into ways which are fatal to mental health. They be- come too cursory. Such people should give their paper more than twenty minutes a day. They need not read everything that the paper contains. The headlines will enable them to pick out those artiCIes which are of particular value to them. Oth- er people will pick out other articles. That is the plan on which the daily paper is constructed. It is not meant in all its parts for all peo- ple. What it attempts to do is to give each of its readers the things which he is interested in. When he has found those things 'he should read them carefully. Unless 'he does he will find that his acquaintance with current events is exceedingly unsatisfactory. The farmer who pIOWS through the columns of his paper with much more care than speed is, of all men in the country, the best informed on many subjects of political moment. The thing we need is, perhaps, not that newspaâ€" per reading should be less absorbing biit that it should be more discrim- hinting. ¢‘ . Feeling is like smoke, indicative not of heat but of the fun. Speed to the importance of the matâ€" 95mm! Brown Bread Roll With Cream.â€"- One cup of sifted rye meal, one cup fine granulated wheat or fine graham lour, oneâ€"half cup granulated corn- meal, oneâ€"half cup flour, one tea- spoon of salt, two level teaspoons of baking powder, oneâ€"half teaspoon of soda, one-half cup molasses, pint sweet milk. Mix the rye, graham, cornmeal, flour, salt, bak- ing powder, and soda thoroughly toâ€" gether, then add the molasses and the milk. GreaSe four small baking powder cans, one-half pound size, fill them about half ful with the batter, cover them and steam two hours. Cut into slices oneâ€"third of an inch thick and serve with thickâ€" ened milk or cream. Cook one level tablespoon of flour in one level tablespoon of hot butter, add one cup of hot milk and a little salt. Strain before serving if it is not smooth. To Cook and draw. Wash and wipe dry. Pare several carrots, place inside the duck and parboil for one hour. Or if pre~ ferred, use a slice or two of lemon to take away the raid; flavor, in- of the carrots. Allow the liquor to simmer until only a pint or so remains in the kettle. Then add a generous lump of butter, salt and pepper to suit taste. Have Wild Duckâ€"Pick, singe in several waters small ready 1 qt bread crumbs, into which has been broken 1 tablespoon dry sage leaves. Over this pour the liquor in which the fowl was boiled, retaining a small quantity for bast- ing. Add 2 eggs well beaten, and 2 onions chopped fine. Place the. duck in the center of the baking pan and pour the dressing thus made around it. Bake in a moderate oven, bast- ing frequently, and turning the duck when nicely browned on one side. Serve with fruit jelly. Raised Doughnutsâ€"Scald one pint of new milk, and when it is lukeâ€" warm, add one level teaspoon salt and three I “It’s funny ! The feller said he was a great dorg for rabbits and one i l l yeast. Cover and let the sponge .rise in a warm place until very light. Then add one heaped cup of coffee crushed sugar and oneâ€"half cup of butter which have been creamed together, also add two well beaten eggs, one-half of a nutmeg grated, and enough bread flour to make a dough that you can mold without. adding more floor, but be careful and not get it. too stiff. Knead the dough oneâ€"half on a warm board, then roll it out oneâ€"half inch thick, cut with a small biscuit cutter. and place them on the warm board half an inch apart, and let them risc in a warm place until they are very light. Then fry them slowly, and while they are hot roll them in powdered sugar, if you like. This makes three dozen. If you do not care to have them as rich, use only one-half cup of butter and omit one egg, the remainder of the work the same as above. Be careful that they do not get too warm at any time before frying. CHILDREN AT THE TABLE. Mrs. Tilson writes on the. difficulty of teaching children to eat a va- riety, and especially those things they dislike. She. says :â€"Let’ me give examples how to do it and how not. A little boy and his mother were visiting us. Our meal: was codfish in cream, which he re- fused. His mother said he did not like white sauce or gravy, but that was nonsense and he should learn thcn and there, or go without his dinner. My mother, a woman of great tact. shook her head at such a positive declaration. But there was a scene, the boy cried. left the table for a while, and finally had ‘his dinner without codfish in cream. Those parents often succeed best who somewhat like .“Bre'r Rabbit” "lie low and say nuflin l” A boy who worked for me did not eat vegetables I asked whether they disagreed with him. “No,” he said, "I don’t like the looks and taste of the mushy things." I replied that as he had his own way to make, he might sometimes board with families who would eat principally vegetables and he go hungry, and I presumed he was willing to give everything in this world a fair trial.. Had I ridi- culed or commanded. he would have said in his heart, "I will not be bossed by a woman, and a little one, at that.” I made a show of caution, suggested he begin with a teaspoonful every time a vegetable was served, gradually increasing the quantity he ate ; then, drawing my- self up to all my inches, remarked that. I had great force of character and could teach myself to do anyâ€" thing in no time, but didn't, expect other people could be so strong. Of course the boy said in his heart, "I will not be outdone by a woman, and a little one at that.” When I thought he was equal only to a teaâ€" spoonful, he was ready for a table- spoonful, and when I consented to the latter, he was ready for more, being new a. fair eater of vegetables and in better health. Clo-xv HOW TO TREAT CAKES. To test whether a cake is baked press it with the finger and if no imâ€" pression is left it is done. If a cake is mixed too stiff or the oven too hot it will split across the top. An experienced cook will know that if the split is straight and dry the cake was mixed too dry, but if there are curves in the split the oven was too hot. Let a cake cool before frosting. “\__+.-.â€".-. MR. MORGAN’S PROFITS. The following are the profits made by Mr. Pierpont Morgan during 1902 in financing the following “confliincs”: From the Steel Cor- poration, $20,320,000; from the Northern Securities, $4,500,000; from the Steamship Combination, 2,500,000; from the Harvesters Merger, $5,500,000; from the Louisâ€" ville and Nashville Railroad,$7,000â€" of 000; from the Realty Company, $3,- Cakes of compressedIOOO,OOO-'â€"a total of $41,830,000, 1"- “Guess he meant when dey wus fried i"- - .31 D RR F0 an» assess WHAT TO BREED FOR. Dairymen who are not breeders of pureâ€"bred cattle often boast that their dairies produce as much (or more) milk or butter as the herds of pure-bred cattle. owned by the breed- er. If they would only give the mat- ter a little thought it would seem very clear why cattle not so well bred should be greater producers for a short time. In the first place one should not imagine that a breeder is simply a feeder. lligh feeding is the rock that has shattered the bark of many a would-be breeder. The modern dairyman, generally buys his cows at from four to six years old. Ilc feeds them a ration to produce able. It is true that many breeders follow the highâ€"feeding plan and make money at it, but we should not lose sight of the fact that the object of the true breeder is to ini- prove the breed of cattle he fancies, and not simply to get rich and then slip out from under the landslide of condemnation heaped upon the cattle by the misguided people who bought his weaklings, bred from great proâ€" dueingr but overtaxed parents. 0n the other hand, we do not ad- vocate scrimping cattle and thus producing the meanest of'all cows, the purebred serub. Speaking of scrimping calls to mind the case of a young village man who commenced farming. He bought some pureâ€"bred pigs and learned from his farm pa- per that. brood sows should be MODERATELY FED. The result was that after his sows farrowcd he nearly starved them to death, pigs and all. He lacked ex- perience, and didn't know the differâ€" ence between moderation and starvaâ€" tion. The well-bred dairy cow will surely eat a lot of food without in- jury, but she cannot eat everything, and the man who knows the type of cow that produces, and then comes Ithe nearest to knowing how much she can stand feeding, is the man who improves his herd. We occaâ€" sionally find a cow that seems to run all to milk, and we are elated. But we find to our sorrow that she has reserved but little for her off- spring, and they are even below the average of the herd. We ought to have known before they came to maturity that they would never be good cows because they lacked the dairy type. They were not beefy, but they were too delicate : they lacked luster of the eye, breadth of muzzle and size of nostril. Their heart girth was too small and their dinner basket too small also. had the general openâ€"made dairy conformation and their tails were of regulation length. They had good udder indication as heifers. but they lacked that great essentialâ€"conâ€" stitution. The only saferule to folâ€" low in breeding dairy cattle is to 'breed to a fixed dairy type. If a great producing cow (loos not drop calves of the right type she is not desirable as a breeder, and on the other hand if a cow of but moderate milk producing capacity drops calves that collie up to the desired standâ€" -ard of dairy conformation and con- stitution, she may safely be dependâ€" ' rather than to weaken with in the herd, it, as is sometimes the case cows that are great performers the milk pail, but lacking in stitution or lasting qualities. C011â€" BOTS IN HORSES. Now and again we hear some far- bots," and in explaining the details of the dead beast’s ailment, “they cut through the stomach, etc.," and so killed the horse. It will yet be a long time before llllally horse owners will be willing to believe that bots cannot cut or cat through a horse's stomach. Now and again, so-callcd intelligent men will tell you that they have seen in- stances of horses killed by bots. commentary on our twentieth \tury light, education and knowledge. Bots are developed in the stomach_ of the horse from the egg of the gad ifly. The egg is laid somehow in the hair, where the horse can lick itself. In this way the eggs are taken into the stomach. They adhere to the lining of the same by hooks and are nourished by the absorption of digested food, through the skin, They adhere to the lining one season, and the following spring they are ejected in the droppings. In due time, they develop into the mature gad fly, which in turn, puts in its work in depositing eggs IN THE HAIR 0F HORSES. vas the opportunity may arrive. When bots are present in very large num- bers they may, and probably do cause disturbance in the digestion, but it is not really so serious as is frequently supposed. The idea that they cut through the lining of the stomach is erron- eous. It is impossible for them to do so, as they take their own food as much milk as possible, and at the age of eight or nine they fail. and are replaced by others, Now this course will not. do for the, breeder. llis foundation cows cost too much to be sacrificed in this manner. llesidcs, a cow should not be overworked if she produces the best ofi'spring of which she is cap- They ‘ ed on to work genuine improvementl at. mer say, “My horse was killed with‘ This erroneous impression is a table; cen-, by absorption in the absence of a mouth. Because of the irritation to which this presence sometimes gives rise, and because of the annoyance. which the gadâ€"fly gives the horses, all possible measures should be taken to protect them from such annoy- once. It is usually farmers who have lost poor, runâ€"down horses who lay claim to death by bots. But when we consider that bots do not cat by the mouth, but are dependent on sustenance by absorption, it is plain that a poorly fed horse must needs be able to support a much less num- ber of bots in the stomach than 9. Well fed horse. Ilence the erroneousness claim of death by bots. 4-â€" BABY’S FIRST WORD. _‘ A Child’s Efforts to Make Itself Understood. of the - The most interesting period in a child‘s life is that in which it makes its first efforts at understanding and being understood. A child produces :sounds only for the first few months but these sounds are very expressive, ‘if one is an attentive and sympa- ‘thetic bearer, and arise from the 'many changing feelings of suffering jor pleasure. The scmam of a child in pain is altogether different from the roar of anger, and both are un- rlike the fretful cry of hunger. A lib- ‘tle later the small being begins to practice on the vocal organs a re» ‘hearsal of the sounds which in time ,will become language. 1 In this baby twittering the vowel sounds come first, and modifications of the "a" are continuously strung ltogether, often in odd ways; later ‘the child apparently becomes Con- scious of amusement in making these noises and then bab‘bles, because to ‘do so affords him pleasure. An un- ‘tusually loud shout will be followed ‘by a pause of admiration, and there will be plain efforts to renew special sound effects as he grows older. The first articulate sound made by baby is usually the syllable “ma,” Ias everyone knows, and the result. is that almost in every language this syllable is part of the word mean- .ing "mother," as madie in Italian, ,mater in Latin. A baby will exert his lumgs to the utterniost extent in order to obtain his end when in carn- iest need of attention. The parting lof the lips and opening of the mouth ‘to its widest naturally produce the 'sound “mo,” and, as his Majesty's 'desires are usually attended to by ‘the mother, the syllable comes to be jun-derstood as her appellation. ’ How many aeons have passed since lfirst this word was thus used none Ican know; but there can be little {doubt that it. was one of the very .earliest in primeval language. â€"â€"â€"+- .â€"â€"â€"_â€" PRIZES OF THE BRITISH BA_R. High Salaries and Large Fortunes Are the Rule. The Lord High Chancellor of Great 1Brituin is second only in position to the Archbishop of Canterbury, and he enjoys‘an income of £10,000 a year. ,’l‘he Lord Chief Justice of England has a salary of £8,000 a year. The ‘master of the rolls has a salary of ;£6,000 a year, and the lords of ap- peal in ordinary have thc same. The Lords Justices of tilt: (‘ourt of Ap- peal and the Judges of the High Court earn £5,000 a your eszh. The Masters of the High (‘omt are chos- ‘en either from bfll‘l‘lSH'l'S or from so- licitors. but all the (Illlv‘l' otlice holdâ€" ers to whom we have alluded must have come from the bur. says the iCoruhill Magazine. } The Attorney-General makes much more money than any of these digâ€" ‘niAaries. His salary is only £7,- ’00(). but he has fees as well, someâ€" ‘lllllCS to a very large amount. The Solicitorâ€"General has £6,000 a iyear, besides his fees. Of course, the [double work, legal and parliament/- iary, which these cflicr-rs' have to unâ€" dertake is most arduous, requiring :an iron constitution and a mind that .requircs but little time ful‘ rest. The private practitioners in some few ’cases make larger incomes than any iof the official persons at the bar. It ‘is not indeed many ulio make five figures, but there may be always one for two leaders who are achieving this. The leaders who are chiefly cases . {before the public in ordinary ido not often make more than from £5,000 to £6,000 a your. Larger fortunes are frequently made by men ‘who specialize in patent cases, who are engaged in rating,r appeals and compensation work, or who practice their profession at the parliamentary bar. â€" uRâ€"â€"* 1T BEATS EDISON. They were two wretcht-s of men, who met in the seclusion of their club. “What are the three quickcst modes of communication?” queried one. "Telegraph, telephone. and cable- :gram.” ‘ "No; wrong in the last one.’ “Well, what are they?” "Telegraph, telephone, and â€"â€" tell ; a woman!" HER IDEA. "Mrs. Hunker has the queerest fa .“ said Mrs. Giddlings. “She collects umbrellas." "Perhaps she is trying to lay something for a rainy day," Mr. Giddlings' guess. The greatest grief may be gilded with some gratitude. up was