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An authority on dairying says that "all the results of scientific investi- gation which have found such great practical application in the treat.- mcnt of disease, in disinfection and in the preservation of various pro- ducts, are almost entirely ignored in milking." On the above subject Mr. F. W. Bousku says that this is not because the application of these principles is difficult, or hard to un- dcl'stund, but, rather because their value is not realized. Continuing, Mr. Bousku points out the great pains that are taken in selecting and buying cowa, as well as the care exercised in bringing up the calf. It usually takes about three years before the heifer comes in and starts the credit side of her ac- count. In addition to this. consid- erable expense is involved in the buy- ing or raising of feeds of the proper character, so that the (row, together with her care and the food she conâ€" sumes, represents considerable capi- tal. To this must be added the la~ bor of milking, there being- no re- turns until money is received for the milk. The value of the milk deâ€" pends upon its keeping quality. If it is sold for table use it should not only keep until delivered, but a reas- onable time afterwards to give satisâ€" faction. If it is to be made into butter or cheese it should keep well, because otherwise ta-ints develop that may lower the value of the product enough to materially cut the price. At the best the entire profit on milk is comparatively small, and when the quality is poor IT MAY OCCASION A LOSS. It is deplorable that after so many laborious and expensive de- tails milk frequently is more or less injured through lack of care just before it passes out of the farmer's hands. The additional effort involv- ed to keep the milk properly is scarcely appreciable when compared with the routine involved before the milk can be marketed, even in a poor state. In this matter success may truly be traced to the little things. For example, the milk should be drawn by a clean milker into clean pails and pans; these uten- sils should be washed with hot Waâ€" ter. 8. brush and such materials as salsoda, borax or washing powder. After this the vessels should be rinsâ€" ed and aired perfectly in the sun. The stable and cows should be kept clean, for exclusion of dirt is one of the. two principles of milk preserâ€" vation. The other principle is coolâ€" ing. This should be done rapidly by pouring from one vessel to another, passing it over an aerator or stirr- ing in the vessel for some time. Of course in cool Weather the tempera- ture will lower somewhat quickly if the milk is allowed to stand, but it is better to hasten matters by stir- ring or pouring. Morning and evening milk mixed usually keeps poorly because of the (act that the morning milk raises the temperature and consequently brings about conditions for the development of the. organisms in previous milk- ings. If mixing is necessary morning milk should be cooled at, least to the same temperature as the evening be- fore adding. One of the things that the wideL awake farmer needs to look to more than ever before is keeping the farm up to a. high standard of production. When produce of any kind is sold off of the farm it takes with it a certain amount of fertility. To return it back to the soil in as economical a way as possible is a matter of no nnall consideration. When market- ing a crop the farmer should make a note of the kind of crop and the field on which it, was grown, price received. and cost. as near as possi- ble. of the production of the pro- ‘ duct. At the end of the year, by a ‘ comparison, he Will .be able to prac- tice a correct rotation of crops, and also be able to get an accurate acâ€" count of his profit and loss. "Rut farming" is anything but modern farming. and the sooner the farmer learns to estimate his farm plant and study in \detail his conditions and how they may be improved by the introduction of new methods, the better it will be for him. The Well posted farmer nowâ€"nâ€"days is the sucâ€" :essaful one. While special farming will always find a place because such farming is adapted to certain locali- ties, still diversified or mixed farm- ing is bound to find a large place in this country, and it stands the farm- er well in hand who is engaged in diversified farming to husband his crops and stock in such a way as to put back into the soil as much fer- tility as possible that may be taken, out by disposing of farm products. If he is selling considerable live stock he should aim to produce as much‘ of the feed used as possible, and‘ feed with an idea of getting returnsi from the compost heap. Equally asl great care should be exercised. and feeding with judgment to avoid waste is essential. Those who sell butter and milk deâ€" prive the. 510:1 of large quantities 0f nitrogen and phosphates. This holds WHERE FEED IS PURCHASED, KEEPING UP THE FARM CARE OF MILK good with those who raise, buy and l QQQQQQMQQQQMW fatten cattle for market. Nitrogm. ‘ phosphoric acid and lime are sent u'T i j of the farm in live stnL-k and Ildll'j," the ‘ products, lom'ing a grvntvr part of the potash behind. Stable man-my in most cases is richer in potash, ....H0use than in nitrogen and phosphoric (\cil'l~ ‘ “WW-V 5° “9" P”)de by m”- Imam ing animals or dairy cows, the latter substances going largely to the proâ€" T0 LIGII’I‘ICN LAUNDRY WORK Washing day is justly arcade duction of bone, hair, flesh, milk and Anything that, lightens the Wor'k tissue and are consequently Sent, lawn-V front the farm' thnrnfnrn nqnminllu mnlrnmn hl Specialists who are studying formu- las of commercial fertilizers for craps are depending more upon the natural production of the sections to which they are sending their fertili7ers, than upon analysis. It is well for the farmer to understand thoroughly the products he is selling, or the crops he is producing and selling off of the farm, and then strive to reach" a. balance in nature that will prevent. a one-sided development of his soil. If the farmers throughout the length and breadth of our country would put more thought upon the sustain- ing of their farm and in keeping up the fertility of their land. there would be fewer mortgages, less rentâ€" ers. and many rural communities now going backward would become pros‘ porous farming centres. One advantage possessed by bran is that it contains a fair proportion of the phosphates. and for that rea- son may be used with the ration in order to render it more complete. It is now advisable to feed it in the soft condition if it can be used by sprinkling it on cut clover that has been scalded, although a mess of scalded bran and ground oats in the morning of a. cold winter day is very invigorating and nourishing. Even when the food is not varied some advantages may be derived by way of compensation for omission of certain foods, by the use of bran and linseed meal. Two pounds of bran. mixed with one pound of linseed meal and a pound of ground meat fed to the hens once a day, allowing a pint of the mixture to ten days. will greatly add to the egg producing materials. As a food for chicks bran should always be sealded and allowed to stand for an hour or two in order to soften. Smoke is not only a waste, it is a. nuisance, when produced in great quantities,- as it is in our large cities and manufacturing centres. It darkens the light of day and vitiates the airâ€"a. sort of visible symbol of error and ignorance. What now if smoke could be turn- ed to some good by which in its disâ€"l anpearance the air could not only be‘ purified, but heat and light could be‘1 produced ‘2 1! only the symbolized‘ error and ignorance of society that vitiates the \i‘al air of goodness and obscures the libht of truth could be treated in the same way ! Smoke, we are told, is made up of pulveruâ€" lent matters, incombustible gases, as nitrogen and carbonic anhydride and combustible gases, such as oxide of carbon, hydrocarbidcs, and hydro- gen. In the treatment of smoke the desideratum is, by burning its comâ€"' bustible elements and making it disâ€" appear, to find some profitable use of the Process of destruction. La. Nature has recently given a description of an apparatus used by M. Tobiansky who succeeds in sch parating the various elements in smoke and making practical use of the combustible ones. In detail La ‘Nrature says : Apparatus Which Separates the Various Elements. La. Nature description of M. Tobiansky “The operator by means of an in- strument of suction forces the smoke into a. filter filled with a porous sub- stance which is saturated with a. volatile hydrocarbide such as naphâ€" tha. or petroleum. 'l‘he porous mat- ter is a combustible; for example, coke, and we will see in a moment .WHY THIS IS SO. In passing through the filter the smoke deposits on the coke a. porâ€" tion of the hydrocarbides or tars which it contains, at the same time becoming charged with the vapor of the volatile hydrocarbides with which the porous matter is saturat- ed. After filtration the smoke is only composed of combustible gases, such as oxide of carbon, hydrocarâ€" bide vapors and hydrogen, and of inconibustible gas, as nitrogen and carbonic acid. “By this method M. Tobiansky obâ€"i tains from smoke of all sorts the‘ greatest possible profit, utilizing first the heat which is present in the smoke for the purpose of heating the hydrocm‘bides of the filter, the volâ€" atiiization of these hydrocarbides be- ing all the more complete and their employment all the easier since the heavy hydrocarbides, such as petro. leum, while being cheap, may perâ€" fectly answer every requirement of this system. The heat of the smoke warms the water of the refrigerator which surrounds the filter, and this hot water in turn can feed a, boiler. Finally the porous matter, the coke of the filter, after having 'been charged with condensed hydrocar- bides and with the carbon in suspenâ€" ‘sion in the smoke, forms an excellent and very rich combustible. In fact, the Tobiansky method makes the combustion of material employed in whatever way as complete as possiâ€" :ble. and this is no small economy when one considers that in a, loco- motive where all is combined to produce the smallest loss the return .is only filwcn .per cent," SMOKE MADE USEFUL. BRAN AS A FOOD. l geawewgeeseeseeemg IN “1 , 1%b0utuw § 1' (3 V ."Jiouse g LBW 111 st lit st ‘1 In 1n Washing day is justly dreaded. Anything that lightens the work is therefore especially welcome, but though the tools of to-day are suâ€" perior to those of our grandmother's modern invention has done compara- tively little to lighten the labors of the laundry. In spite of the cost of washing machines and the representa- tions of their agents, a. perforated zinc rubbing board is still the most useful tool that a good laun'dress can command. One of the most important parts of Washing is the assorting of the clothes. There are many stains which, like those of prospiration, dis- appear magically With a little cold water and soap. and others, like fruit and comm, which must be treat- cd with boiling water, but. are per- manontly set by lukewarm water. If it is the practice of the family to soak all the clothes in cold water be- fore the washing has begun. a great many stains will be permanently set; but if the various kinds of stains are carefully sorted out and properly treated hours of rubbing will be saved. A housekeeper whose clothes al- Ways look as white as the driven snow says that it is best to soak coarse clothes in cold water, but the table linens and fine. clothes need not be so treated. The same housekeep- er says, that as soon as she has re- moved the. stains from her clothes she puts them in cold water in a boiler and brings them to the boil- ing point, and then puts them in the washtub to .be rubbed for the first time. The boiling starts the dirt. and the rubbing is much easier than it'would otherwise be. After rubâ€" hing, the clothes are transferred at once to the first rinsing water, then to the second, and when they are thoroughly rinsed they are put a few at a time into the bluing water, pro- vided they have not been .blucd for several weeks. If they have, they are wrung out with the wringer and put out to dry. All white clothes should be dried outdoors in the strongest sunlight. Both the freez- ing cold and the heat of the sum- mer's sun bleach them. Browu soaps usually contain rosin and soda, and are good for washing white clothes, but they should not be used for col- ored clothes or flannels as soda bleaches the one and the rosin is in- jurious to the other. Use a good white soap for this purpose. All colored clothes should be dried as quickly as possible in the shade. Starched clothes are dried in the house in laundries. in order to keep them stiff. If they are yellow. they are bleached in the sun. and after‘ ward siarched and hung in the house to dry. Colored dresses which are trimmed or combined with white should be rinsed in cold water in lwhich salt has been dissolved in about the proportion of a tablespoonâ€" ful of water. Cookiesâ€"One cup molasses, one cup brown sugar, oneâ€"half cup lard or butter, one teaspoonful ginger, one dessert spoonful soda. Roll thin, bake quickly. Salad Dressingâ€"Mix one teaspoon- ful flour or cornstarch with one of dry mustard; one pinch salt, one dash pepper and one egg. Mix with one-half cup vinegar, then add one- half cup boiling water and set on stove to boil until rather thick. Keep in a cool place. Fruit Cakeâ€"Three eggs, one cup brown sugar, two-thirds cup butter creamed, one cup of sour milk, one cup molasses, one teaspoonful soda, two teaspoonsl‘ul cinnamon, one tea- spoonful cloves. one, nutmeg, three cups flour, one pound currents. one pound raisins. one-quarter pound cit« ron. Bake in a pan loaf. Cucumber Chowchow.â€"Peel ripe or seed cucumbers and measure three quarts: chop three pints of onion and two green peppers. Add one cup of tender nasturtium seeds, two ounces of White mustard seed. one table- spoon of black pepper and a few bits of horseradish or one round, syrup until it is thick, then pour over the tomatoes, which have been placed in small jars. Seal and set is a dark place, as tomatoes do not keep well in any form if exposed to the light. Tomato and Onion Pickleâ€"Peel and slice half a peck of onions and slice a peek of green tomatoes. Pack in layers, sprinkle salt between them, using about a. cup in all. ‘Let the mixture stand over night, then drain ‘and put in an agate or porcelain llined kettle with an ounce of Whole ‘mustard seed, one ounce each of lground allspice and cloves and four ll'C‘d peppers cut into shreds. Heat some vinegar to the boiling point and pour on enough to cover the pickle. After it comes to the boil- ing point put into jars with a. few pieces of horseradish on top of each. lDo not omit the horseradish. Apple Buttcr.â€"Boil unfermented ap- ple juice until one-third has evapor- ated. Pare, core and slice good ap- ples and put as many into the juice as it will cover. Cook slowly and when the apples are so tender as to break take out with a skimmer, draining well. Put In a second sup- DOMESTIC RECIPES ply of apples liquid will cove first. Turn first. Turn all together and let stand over night. Return to the kettle and cook until a. smooth mass, stirring often, until the color is brown and there are no lumps. Add spices to the taste and put in small jars. Stuffed Green Poppersâ€"Slice large green peppers half Wsz across the stem end and pour boiling hot brine over them and let stand twenty-four hours. Drain and again pour scald- ing hot brine over, using one-cup of salt to one peck of peppers. At the end of the second twentydfour hours drain, 'take out the seeds and fill with the following mixture: Chop fine enough re’d cabbage to make four quarts, stir in three quarters cup of salt and cover with boiling water, let stand over night, drain, add two cups of white sugar. a rounding tab- lespoon each of whole cloves, all- spice and ground cinnamon. Fill the peppers. sew them together, lay in a. stone jar and pour cold vinegar ‘ovor. Keep the pickle under vinegar by a plate laid on and it will be ready to eat in about four weeks. If any stuffiing is left put it in a jar, cover with hot vinegar and serve as a. chopped pickle. A piece of narrow tape long enough to go around the Waist and tie will do much toward keeping the shirt Waist in place. The tape should be stitched across the back and sides, and well toward the front. The front of the waist should be left unconfined by gathers, and when the tape strings are tied together, the fronts may be made to blouse neatly and evenly without that baggy look under the arms so annoying to many people, especially if they happen to be stout. When the belt with the pin attach- ments, which now-a-days all well groomed shirt Waist wearers considâ€" er indispensable. is buckled around the waist, the blouse may be ad- justed and kept just where it is wanted Without any fear that it will gradually widen until it reaches the underâ€"arm seam. Pasting a bit of velvet or Chamois in the heel of the shoe makes it more comfortable for a. long tramp and saves the heel of the stocking from Wearing out so quickly. One should always darn the heels of a. pair of hose before they are ever Worn, especially when one Wears fine cashâ€" mere, lisle thread or silk stoc‘kings. Odds and ends of crochet silk I like best for darning material, both for wear and the appearance of the darn- ed article; the silk finished cottons are my next choice, While darning cotton loses its color and seems un- satisfactory in other ways. Very pretty and decorative plants may be obtained by planting the top from a pineapple in a mixture of loam, leaf mold and cow manure, equal parts. It is equally as pretty :1 plant when well grown as any pandanus. It requires to be kept constantly moist, same as ferns, but not too wet and never allowed to become 'dry. In many parts of the country Whalebones are made to serve useful and ornamental purposes. A case in point is at Sheldon, in South De- von, England, where a gateway is composed of this novel material. Preâ€" sumably the relics came from a. car- cass which was stnanded on the coast. Bones seemed to have had a fascination for the owner of the house, for they form quite a feature of the dwelling. the nameâ€"Hunter’s Lodgeâ€"on the front being made of knucklebones from shoulders of mut- ton. “Well, yes; all but my wife’s ahid her mother's !" “They tell me, professor, you havo mastcrod all the modern tongues." BEFORE STO CKING S WICA R SHIRT WAIST COMFORTS A NOVEL HOUSE PLANT WHALEBONE G ATEWAY Period Food for Children. “ Wheat is a erfect summer cereal and efforts should 6 made to Leach children to eat it.” Lamas E. H09”, in “ How to Feed Children.” and a good fairy to all youngsters. many :ook lik‘ {ether 11 Return smooth 1 the Cc like t ' and m to t )th ma; color The Reudy-toâ€"Serve Cereal Jim Dumps a little girl possessed Whom loss of appetite distressed. “ I des tan't eat I " the child would; scream. Jim fixed a. dLh of “Force” with cream; She tasted it, then, joy for him! She begged” for more from “ Sunny the the let. the Sunlight Soap will not injure your blankets or harden them. It will make them soft, white and fleecy. 73 Cabs in Mexico city are only a. trifle more expensive than in Paris. The charge for one “course” in Par- is is one franc and a half, or 30 cents, and the charge for one “viajc” in Mexico city is tint-e reals. Don't Take the Cab With the Yellow Flag. “viajo” m M or 37:} cents ’I‘hc cabs are drawn by shaggy lit- tle ponies which are driven at breakâ€" neck speed, and are forever racing to the curbs on the broad "pasco" at the imminent risk of disaster. The nnc that arrives first gets the pus- senger. There are three grades of Cubs in Mexico city, which are known as the red, or ‘ coloradof’ the blue. or "azul." and the yellow, or “amarilâ€" 10." The latter must be avoided like the plague, which their color seems to typify. They are used to carry the lowest kind of poems, pro- fligatcs and criminals, and more often than not are carrying a, load of passengers who do not pay any fares, but who transfer their nflcc- tione to any uninfcste'd neophyte who happens to have the misfortune to enter the tab. The blue cabs are ac- ceptable when a red cab is not to be had, but the red cabs are the best. Those three grades are distinguish- ed by little tin flags of the corres- ponding color which are in plain View up by the seat of the driver. There is a joint in the stick which sup- ports the flag, and when the cab has a {are the flag is bent down. The cab fares are regulated by law, and a slip of paper must be pasted inside each cab opposite the seat to inform passengers of the rates, but the cabby always expects a slight “propina.” For a three-real trip he generally secures half a. dollar from a foreigner. The climate is so even and so beautiful and invigorating that more than half the vehicles an open victorias, but the rates for them are the same. There is just one point upon which the uninitiated is like1§ to trip. There are scores of “fiestas.” holi- days, on the Mexican calendar. and on a “fiesta” 'day the usual rate is olmost doubled. ~ The drivers are unexceptionally dense, and if one makes the slightest mistake in pronunciation they throw up their hands in despair, and resort to the universal Mexican futalistio expression: "Quien sabe?" The only equivalent in English which would indicate the same amount of indiffer- ence and despair is “God knows." Of course, the cabbies all try to cheat the “tourista.” but an appeal to a. gendm‘me will quickly bring the cabby to his senses. The gendarme in Mexico city is armed with a. re- volver hanging in a holster on the left side, and he has no comounction about bringing a. cabby to time with a flourish of that, weapon. At night the gendarmes stand in the middle of the street with a lan‘ tern between their feet. They main: tain the same position for hours, but even if they go away, the lantern in sacred. Woe to the cabby who runs Over it. A conviival Yankee who once facetiously kicked one of the lanterns was stabbed by the police- man. Fortunately the United States was represented in the person of Am‘ hassador Clayton, and he understood the honor in which the police lan< terns are held, and managed tc smooth over the difficulty. 7' WHEN YOU RIDE IN MEXICO