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./ 'rmixture with cream dressing. Mould niggegagaegégegegmggglfroo from grounds. Return to cor: G? g; fetLpot and repeat. Add foneâ€"haill '99 - lcup of cold water which per ects tie Si file egz‘clearing. Place on back of range. ‘5‘ lwhere coffee will not boil, until iserving-time. Serve in afterâ€"dinner o..°flouse ,COlICt‘CUpS, with cut sugar. This re- 96$30¢933393@0‘ USEFUL RECIPES. Chicken Saladâ€"For the chicken salad buy fowl rather than chicken. and let boil until tender, in as little': water as possible. Cut the cold‘ boiled fowl in oneâ€"half inch cubes. A ~‘ivc pound fowl should yield three cu s of dice, and two fowls of this si’ ought to serve a company of twentyâ€"four. To six cups of meat. cubes add eight cups of celery cubes. To prepare celery, wash in cold wat- er, scrape to remove stringy por- tions, and cut in small pieces. It is much improved by being allowed to stand in cold water to become crisp and thoroughly chilled, then drained and dried between towels. As near servingâ€"time as possible, moisten on salad dishes, and garnish with the yolks of hard boiled eggs rubbed through a sieve, capers, and celery tips. The artistic garnishing of a salad should never be overlooked, as it adds much to its attractive- ness. Cream Dressing for Saladâ€"Now for the cream dressing, which is a pleasing substitute for mayonnaise, and much less expensive. Mix one tablespoon salt, one tablespoon mus- tard, one and oneâ€"half tablespoons sugar, two eggs slightly beaten, five tablespoons melted butter, and one and oneâ€"half cups melted cream; then add slowly one-half cup vinegar. Cook in double. boiler, stirring conâ€" stantly, until mixture thickens; then strain and cool. Salad Rollsâ€"Of course any milk or milk and water bread dough may be shaped and baked into rolls to serve with the salad, although Parâ€" ker House Roll mixture, a richer dough, is decidedly preferable. Just a few words about the shaping. First make. in small round biscuits, place in rows on a floured board, cover with a cloth, then with a pan, and let rise until light and well puffed. Flour the handle of a wooden spoon and make a deep crease in the mid~ die of each biscuit, take up and press together the two parts thus made. Place closely in a buttered pan, cover, let rise again, and bake in a hot oven. The rolls may be baked in the morning and reheated when needed. Bisque Ice Cream.â€"In serving ice cream, caterers allow one quart to each six guests. It must be remeni» bered that cream swells in freezing. Therefore the following rule for bisque ice cream will furnish a suffi- cient quantity, if the one who does the serving plans aright. Mix two tablespoons flour, two cups of sugar, oneâ€"fourth teaspoon salt, and two eggs slightly beaten. Pour on, gra- dually, four cups scalded milk, and cook in a double boiler tWenty min- utes, stirring constantly at first. Should the custard chance to have a curdled appearance, it will all disap- pear in the freezing. When the mix- ture is cool, add two tablespoons vanilla, and two cups English walâ€" nut meats finely chopped. Freeze using three parts finely crushed ice to one rock salt. It a larger pro- portion of salt is used the mixture will freeze in a shorter time, but will be of a granular rather than a fine-grained consistency. Turn the crank slowly and steadily to expose as large a surface of the mixture as possible to ice and salt. After the mixture is frozen to a mush, the crank may be turned more rapidly, adding more ice and salt if needed. Never draw oil the sat water until the freezing is accomplished. It must be remembered that it is the salt water that effects the freezing. After the freezing, draw off the wat- er, remove the dasher, and with a large spoon pack the cream as solidâ€" ly as possible. Put cork in opening of cover, then put on cover. Re- pack freezer, using four measures of ice to one measure of salt. Place over top newspapers or a piece of carpet until serving time is at hand. Salted Almonds.â€"Homeâ€"made saltâ€" ed almonds are, to my mind, more delicious than those ordinarily bought at the confectioner's. Blanch one pound almonds and dry on a towel. The blanching of almonds is a. simple task. Simply cover with botling water, and let stand five minutes; drain, cover with cold watâ€" er, and then the skins may be easily rubbed off. Put oneâ€"third cup lard in a sauce pan. When hot, put' in almonds to cover bottom of pan and fry until delicately browned, stir- ring constantly to keep the almonds in motion. Remove with a. spoon or small skimmer, taking up as litâ€" tle grease as possible, drain on brown paper and sprinkle with salt. Repeat until all are fried. Cool and - keep in a covered dish in a dry place until needed. Coffeeâ€"Always make .in a graniteâ€" pot. A sufficient quantity for twen- ty-four would better be made in two twoâ€"quart coffee-pots. There are but few households where one of larger capacity could be found, and the two smaller ones do just as well. Now for the recipe for one pot, which needs but to be repeated for the second. Scald the cofi‘eepot. Wash one egg, break, and beat slightly. , Add one-half cup water. the crushed shell, and one and one- half cups ground coffee. Turn into the coffee-pot, add sixâ€"cups boiling Water, and stir thoroughly. Place on front of range and let boil three minutes. The spout of the pot should be covered or stuffed with sclft paper. Stir, and pour some in afeup to be sure that the spout is I again iception colTec is made half as strong as the ordinary coffee used for the breakfast beverage. SWING I .\'(l Sl-IELVES. Are a great convenience, occupy no room when not in use, and are made at a trifling cost. Shelves may be placed over the sink and over other large wall spaces. These will proâ€" vide a place for the clock, cook books, tradosman's order books, etc. The broad window seats where a few pots of herbs may be grown, makes the kitchen still more attrac- tive. lIerbs seem to grow better there than in any other part of the. house and the conveniences of having fresh parsley, tarragon, etc., at hand when needed will abundantly repay one for one's trouble. There should be two chairs in the kitchen, also a. scuttle table with a box seat which may be so adjusted as to provide an ironing table, or a comfortable seat, and the box seat may be used as a receptacle for kitchen lore, domestic science magazines, etc. The, kitchen should be provided with a good clock, a’calendar, a thermometer, a slate for memorandums, and where- ever there are jogs in the walls these spaces may be converted into shal- low cupboards for small utensils, duster, brooms, brushes, etc., pro- tecting them from the dust. Such spaces are as found alongside of chimney may be utilized in this way. Tablets, pencils, :3. pin-cushion, large and small needles, a spool of No. 8 cotton for trussing poultry or game, a ball of cord; a wasteâ€"paper basket should be found under the kitchen table where scraps of paper, short pits of string and any and all litter might be thrown. This basket may be of the half-bushel fruit baskets that are so plentiful during fruit season, or it may be of wire. A towel rack fastened to the wall, which may be dropped back flat against the wall when not in use, is a convenience. A small step-ladder, that may be so adjusted as to serve the purpose of both chair and ladder will be found a great comfort when something is to be got down from the high shelves. Bracket and rollâ€" er for roller towels must be placed convenient to the sink. A covered galvanized iron garbage pail and ash barrel, are both absolutely no- cessary and should be just outside of the kitchen door for convenience sake, and both should be protected from the weather by some means of shelter, and only ashes placed in one and dry garbage in the other. The latter should be thoroughly cleansed, and should be scalded at least three times a week with a strong solution of sal soda. [HIRED LUNG AGO BUT STILL [HIRED S. KERNOHAN’S INCURABLE DISEASE CURED BX DODD’S KIDNEY PILLS. Five Doctors Agreed There Was no Hope for Him, But He Has Been Strong and Well for Years. Gelert, Cnt., Sept. 7â€"(Special).â€" The wonderful cures by Dodd's Kidâ€" ney Pills published almost daily, re- call the case of Samuel Kernohan, of this place. It is years now since he was cured, but as he is still cured it is well worth recalling the facts, and Mr. Kernohan delights to relate them. “Some time in December, 1893,” he says, “I was taken sick and laid up for fourteen months. During my confinement to my house and to my bed, I was attended at. various times by five doctors. Three of them de- cided that my disease was incurable, Floating Kidney, and two of them that it was Spinal Disease. All agreed on one thingâ€"that my case was incurable. "When my money was all gone, as a matter of necessity and as my last hope I tried Dodd's Kidney Pills. I had only taken three boxes when I was able to walk about. I took in all, eighteen boxes, when I was enâ€" tirely cured and quite able to work. "Dodd's Kidney Pills are the best friend I ever found." +â€"â€"â€"â€"â€"p FOOD FOR THE NERVOUS. As a rule, salt meat is not adaptâ€" ed to the requirements of people, as nutritious juices go into the brine to a great extent. Fish of all kinds is good for them, Raw eggs, contrary to the common opinâ€" ion, are not as digestible as those that have been well cooked. Good bread, sweet butter and lean meat are the best food for the nerves. People troubled with insomnia and nervous starting from sleep, and senâ€" sations of falling, can often be cured by limiting themselves to a diet of milk alone for a time. An adult should take a pint a meal, and take1 four times daily. People with weakâ€" ened nerves require frequently a larger quantity of water than those whose nerves and brainsare strong. It aids the digest-ion of these by making it soluble, and seems to have a direct tonic effect. Even the expecting the worst to happen sometimes be disappointed. may llL‘l‘VOllS ‘ people who are always Blunth-igh: r SOME VERY LARGE ONES GREAT BRITAIN. The most Remarkable Is at Crews â€"An Immense Station at Edinburgh. IN Whatever may be said against the British railway companies, it cannot be alleged that they have not pro- vided us with fine railway stations ‘says London Tit-Bits. Twentydive stations, picked at random in this country, have an area of 6183» acres, able of all these stations is that at Crewe. Great and costly works are now in Progress to enable the North-West,â€" ern Company to deal efficiently with its enormous traffic at that point. The new goods station is now comâ€" lpleted, and the alterations in the 'passcnger station have just been beâ€" gun. The old station, including the goods and passenger area, cover- ed ninety»three acres; now it has an area of 223 acres. In the new goods station the space roofed in is 40,000 square feet, or eight acres; there are 220 sidings, with a length of thirtyâ€"one miles, and 4,000 waggons are made up and dispatched every day. On 130 acres newly acquired accommodation for 2,500 waggons at one time is pro- vided, and these waggons extend over some eight miles of line. Through the passenger station as many as 1,000 trains pass in twenâ€" ty-four hours at Christmas time, and on an August Bank Holiday the number has been 1,250. The length of the station from one end to the other is two and a half miles, and there are also two and a, half miles of platform in the passenger section, though that provision will be, much extended when the works now in progress are complete. Crewe will be a great station when this work is done. but the largest passenger" station in the United Kingdom is neither Crewe nor Livâ€" erpool Street, as many suppose, but: the Waverley Station at Edinburgh, which has also been enlarged enorâ€" mously in the last few years. The. extensions and reconstructions there have cost no less than $10,000,000. It covers an area now of twenty- three acres of which eleven and a half acres are under one roof. There are two and threeâ€"quarter miles of platform, with seven main lines running through the station, and fiftyâ€"six dock roads and sidings. Alongside the platforms thirteen trains of ten coaches each can stand at one time, and the traflic is con- trolled bv 600 signal and point levâ€" ers. The reconstruction of this station was a work of great engin- eering difficulty, but it was made necessary by the growth in the traflic to the North. New Street Station, Birmingham, is another station of similar charac- ter, with an area of thirteen acres, eight and three-quarter acres being roofed in. The platforms extend for nearlv two miles; there are twelve throdgh lines, and some 700 trains pass in and out. in a single day. Liverpool Street, which is the largest and, in many rcrpects the busiest station in London, has an area of twenty-two and a half acres, of which six and a quarter acres‘are under roof. There are tWenty lines of rails, and it is estimated that 100,000 people use the station every weekâ€"day. The traflic in and 'out controlled by 424 signalâ€"pomts is ~ ' I and levers. Waterloo Station, \vith' twelve platforms and an area of sixteen acres, holds the record for traffic, the number of trains and enâ€" gines passing in and out in twentyâ€" ‘four hours being about 2,500. For the sake of comparison some facts as to the size and traffic. of other great stations may be glven. Paddington Station, which was built by Brunel at a. cost of $1,200,000 15 ohe of the largest in London, the area for passenger and goods traffic being seventy acres. The Liarylo bone Station of the Great Central Company has a similar area, 'and there is one goods warehouse With a floor space of eleven acres. London Bridge covers eight acres, but the Brighton Station is even larger, and receives and dispatches 2:10 trains a dav. In the, sixteen acres of Bus- ton Station there are fifteen plat- forms, some 1,000ft. long. i The area of King's Cross Station is almost as great, and St. l’ancras Station is the largest in the country under a singleâ€"suan roof. Broad Street has 133,000 square yards unâ€" der roof, and deals with 030 trains a day. At Cannon Sti'ect,.o\'er 1,000 trains and engines pass Ill and out daily during the twenty hours the ‘ ~ ' ‘. 0 )en. ‘Sthtdfslidl? Ltlmdon some of the largâ€" est stations are Victoria, Manchester which now has an area of thirteen and a half acres, fifteen platforms and nearly 800 trains a day, and 15 being greatly extended; the Central, iManchestcr, with an area. of ten‘ iacres; the Central, Glasgow, with i . about ten acres, now being enlarged. , ‘St. Enoch's, in the same City, with ltbirtcen and a half acres, and lCarlisle, with seven acres. Ilut the ‘busiest station in this country, andi perhaps in the world having regard to its very limited area, is bloor- gate Street, on the Metropoutan IllaiIWay; nearly 1,000 trains pass in 1and out of it every day. +..__â€" Miss Schreecher: "Papa is think- Iing of giving my voice a trial." Mr. almost as great as that of Ilyde Park and Kensington Gardens to» gether. Perhaps the most remarkâ€" Natural Cey101 G brated Black Teas of “ reen is Delicious and "PURE." Sealed Packets onlyâ€"same form as the cele- w.ma:auu J‘I‘.‘H_”l I“ w-\»_._â€"~_.-___I . the Right Sde. Discard the use of Japan Teas altogethei 311ey’re a. doctored make up at their besl Salada. ” brand. J SENDING WINTER WHEAT. A rich soil is always desirable for winter wheat. The plant is a gross‘ feeder and requires an abundant sup- ply of feed for the largest yields. This does not necessarily mean that the ground must contain as much humus as corn ground, but it should be abundantly supplied with this maâ€" terial, in addition to phosphoric acid and potash. If soil is not naturally very rich and stable manure is avail- able, supply as much of this as can be obtained. It can either be appliâ€" ed to the crop previous to wheat, or if well rotted, can he put on the ground just before plowing for wheat land. If not well rotted, the most satisfactory method of enriching the soil for wheat is to top-dress during the fall and winter, spreading quite evenly over the surface. In this way the available plant food in the ma- crs of soil and is ready for immediate use by the young plants. Furthermore, this top-dressing is a. first-class protection against the dis- astrous effect of winter freezes. Where it has been tried, it gave most excellent results. In some localities it may pay to supply phosphoric ferâ€" tilizers. but this question each and every man must determine for him- self, as it depends almost WIIOLLY UPON THE SOIL. In most winter wheat sections it is of utmost importance that preâ€" paration of the ground be started as early as possible. Where wheat is to follow oats. barley, potatoes, field peas or some spring crop, get these out of the way as soon as posâ€" sible, then plow the ground without delay. This cannot be done too early, for it is absolutely necessary that wheat land be well compacted before the seed is put in. Summer or fall plowing a: this kind need not be Very deep. On some soils 5 inches is sufficient and it is seldom necessary to plow more than 5; or 6. Some farmers get good results in plowing 4 inches deep. See that the ground is thorâ€" oughly plowed and that there is no skipping or “cutting and covering." As soon as plowed. it. should be harrowed at least once, so as to create a soil mulch and to compact the land in such a way as to preâ€" vent free access to the air and a conâ€" sequent loss of soil moisture. The ground should be watched care- fully, and just as soon as there is evidence of excessive uvaporation of moisture go over the surface with some light instrument which will3 maintain the mulch. If weeds apâ€" pear, thcse must be killed while small. This is an excellent way of, getting rid of perennials. Do not alâ€" low the leaves to reach any size. By‘ killing them at this stage. the roots will not be able to give any nourishâ€" ment and will consequently perish.‘ This method is adviSed for getting rid of such persistent perennials as ‘to be regularly sown. 1 conditions nure is absorbed by the upper lay-I ‘poverty. Canada thistle. Occasionally it may be necessary to use a disk or acme, barrow in order to kill the weeds. In some fields, particularly foul, a spad-. ing harrow ‘ MAY BE If the seedbed has been given this careful attention, it will be in excel-1 lent condition by September 10, at Ni-zci-tss.\.nv. I which time seeding may begin, un-f less there is danger of hessinn fiy.‘ In this case delay seeding until the last of the month. or the first Week in October. As a rule, however, .where hessian fly is not present, car- ly seeded fall wheat does best. The seedbcd at sowing time must be thoroughly pulverized and well compacted. If it is in this condiâ€" tion, the young plants will start vigorously and attain a good starts before freezing weather sets in. L The seeding is best done, all things considered, with some kind of a press or disk drill. As a rule, press drills-r give satisfaction, particularly on light soils, during a dry autumn. If the season is very wet, the ordinary shoe drill answers wry well. Of recent years. the disk drill has been exceedingly satisfactory and is be:om-; ing very widely used, If you con-' template purchasing a new drill, it would pay you to look into this mat- ter very carefully. Use from one “\Vell, I hope, for yet”- sake, he'll not select a jury from lamong your neighbors." bushel to six peeks of good plump sccd to the acre. Clean the seed . I thoroughly by running through a fanning mill, which will blow out all' light and imperfect kernels and Will screen out all small grains. FALL FEED PROBLEMS. Millet and buckwheat may be sown as emergency crops. Millet; will ger- minate and grow with light rainfall and in high temperatures, and may be sown July 1, writes Mr. H. H. Cook. Buckwheat. requires more soil moisture for germination, but will thrive at a lower average tempera- ture. Both are low in feeding value, and I should not depend upon them Where soil am favorable alfalfa stands above all known forage plants for the dairy cow. The almost im- penetrable subsoils of the northern granitic region ofier a serious draw- back and I feel quite sure that un- derdrainage deep enough to break up these subsoils may be necessary to nake its g-rowfh safe and sure. Securing a catch is almost assured, showing that. the proper bacteria are not wanting. but when the roots be- gin iheir downward growth there fol- lows the inevitable tendency to throw out in the spring. Upon these soils I am sure we are not giving red clover a fair chance to compete. with its cousin alfalfa. The feeding value. is only slightly less. If cut early for soiling medium red clover will produce three good crops UPON RICH SOIL. It has the disadvantage of being biennial, but it is altogether surpris. ing how persistent it will be if giv« en a top dressing each winter with stable manure and supplied with pot- ash in some form. If in the soil 8 top dressing of dissolved rock will bring it out. If not there, an an« nual dressing with the manure 0! 200 to 300 pounds muriate of pot! ash costing $4 to $6 will pay liber- al profit on the investment. I begin to feel that a change of base upon our dairy farms is urgent The old practice of leaving a sod al most indefinitely bred Weeds ant We have practised shon rotation, and I think it may hav been considered upon dairy farms a; indication of up-toâ€"datencss. Cef tainly there has been soil and crcq improvement and a preparation to drouth and soiling crops; for CV01; emergency. The expense, however, yearly increasing, and I am satisfio substantially the same results mal be secured in another way, thereb! saving the cost of such frequent breaking, which is yearly increasint with me and in northern New York In sections where grass is not I natural crop, where the sod is thin frequent or biennial breaking is nee essary. With us a field left entirely alone, will, if rich enough, gras- over in two years. Is it, therefore ,not to be a wise practice to expene the extra force which must be plu into labor or fertilizers into the 1th tier alone and lengthen the rotatinn‘ decrease A He: This system will, perhaps, the grain and corn output. 1all, what crop will bring greater net return than two or three cuttings o: clover and timothy, which will come in the SECOND ANI) TliIItI) YEAR. li‘orty dollars to 8.30 of milk per acn is easily obtained from such land The question always conu-s back, can a crop be insured against drouth? (.‘rops are governed lai'gvly by rain- fall. I know it is possible to grow lone crop with very little rain. A well established clover seeding, if topâ€"dressml during the winter, will grow and cover the ground in time to prevent direct evaporation. The Inulrh pl‘otvt‘lihll given by stl'awy manure is twofold, feeding the plant and holding moisture. This practice ‘cannot be followed by those farmers who haul their manure in thu- spring after a goodly portion is wasted, and when it must depend upon summer rains for Solution. I am confident for our northern dairy sections, that the oat and pea, corn, alfalfa, and the, emergency crops, like millet and buckwheat, must continue to be a source of sup- ply for supplemental feeding. In connection with these We must begin toetreat grass; growing as a specialty and an art. ‘~â€" _.._.. “Yes,” said the wife's mother, "3 see it was a mistake for my daugh- ter to marry you at all. She is just as different from you in every re spect as Sllt‘ can be," “Well, well." replied tl.e great brute, "how yo), flatter me I"