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Show V Chicago Has New Dairy Laws. The Chicago city council has Just passed some new and stringent laws relating to the milk traffic. There has been for a long time much complaint of the very loose way In which milk was bought and sold In that ity. Its handling was otten conducted under conditions that were likely to make milk a conveyor of disease. Moreover, in some of the poorer localities the milk sold for whole milk was both skimmed and watered. In many cases It was so nearly sour that its use for childrens food resulted In much sickness and some mortality. The new laws create a milk and food department in the board of health. One of the most startling innovations Is the rule that all cans containing skim milk shall be painted bright red. This Is because the . sale of skim milk has been largely conducted under the pretense of selling whole milk. It is not desired to prevent the sale of skim milk, but only to prevent Its sale as unskimmed milk. The cleanliness of cans and other utensils is to be rigidly enforced. Mixtures of any two or more of the Is following articles prohibited: 'Whole milk, skimmed milk, cream, condensed milk and buttermilk. Cans containing any one of the foregoing are required to be labeled in three-inc- h letters. The caps of bottles are similarly required to be stamped. The test provided for milk Is 3 per cent butter fat and 9 per cent other solids, a total of 12 per cent solids. For cream the minimum fat must be 15 per cent. No skim milk can be sold if it contains less than 8.5 per cent of solids, Including butter fat. Watered milk, adulterated milk and impure milk will not be permitted to be sold at all, nor can the milk be sold from cows diseased or kept in a filthy con dltion on fed on slops or refuse. Any attempt to sell such milk will result in a fine of from 35 to 200. Impure or condemned milk must be destroyed. Cow stables must be washed dally and diseased animals must be kept away from the well ones. Refuse matter must not henceforth be stored In dairies. As a notice that the laws adopted Monday last are to be enforced, the milk inspectors on Tuesday seized and twelve cans of watered milk poured their contents Into the gutter, The men that sent them cannot be fined, as they are outside the Jurisdiction of the city. It is doubtful, however If they send any more watered milk to Chicago. : t milk-holdin- g Errors In Milk Testing. Professor Eckles of the Missouri station says: If cream Is tested by measuring .out with the 17.6 c. c. pipette, as Is done with milk, the reading will be too low for two reasons. 'The basis of the Babcock test ts 18 grams. The 16.7 c. e. pipette delivers this weight of milk, but as cream is more adhesive than milk, a considerable amount will stick to the In sour or thick cream this pipette. error may be as much as 1.5 per cent This error is easiest removed by fill full Ing the pipette about of warm water, shaking to loosen the cream from the Bides, then adding this to the cream In the bottle. The other cause for error is on account of the lightness of the cream, as compared with milk. A 17.6 o. c. pipette full of cream does not weigh quite 18 grams, the regulation amount, but somewhat less, depending upon the richness of the cream. If It is necessary to have an exact test of cream It can be obtained best by using delicate scales and weighing out the desired amount. Scales especially arranged for this purpose can now be purchased at a reasonable price. The temperature at which cream bottles are read Is of great importance. A difference of over 1 per cent can be made by changing the temperature from 110 degrees to 180 degrees; extremes often met with in various testers. The exact temperature at which reading is correct has not yet been determined, but should be somewhere about 120 degrees. The best way to get bottles at a proper temperature is to set them In a pan deep enough to bring the water up near the top of the bottle. one-thir- d I - - I 1 . Wh Buttermakers Quit. Is a fact, I think, that butter-maker-s leave the business after shorter period of service than men do Jn other lines of business, for we see very ' few old buttermakers. Is It not that the daily grind gets monoton- It ous, and the risk of ones health In the too often unsanitary conditions that surround the creameries forces Itself on the buttermakers attention end reminds him that he can stand but a few years of such laborT He reflects on the early rising, and the long days he has to put In in order that everything shall be ready for the pext days run, and the uncertainty that he should be so fortunate as to remain in one place for any length of time, and that when the time does come when he will be unable to get around with his old time vigor that his employer will be casting around to find another man for the place, forgetful of the responsibilities which have been so manfully borne, and the fact that through him alone was the .success of the business possible. J. S. , Moore. Grading Up. The Production of an Egg. Anyone, upon opening after death the body of a hen, will find a cluster of eggs In formation much like a bunch of grapes, and called the ovarium (see cut). These, however, are but rudimentary eggs, says the Agricultural Gazette of New South Wales. Each of these eggs Is contained within a thin, transparent sac and attached by a narrow pipe or stem to the ovary. These rudimentary eggs have neither shell nor .white, consisting wholly of yolk, on which floats the germ of the future chicken; and as they become larger and larger they arrive at a certain stage when, by their own volition, weight or other cause, they become individually detached from the bunch, and fall into a sort of funnel leading into a pipe or passage way called the oviduct this organ In the ben being from 22 to 26 Inches long. During the passage of this egg or ovum to the outer world it becomes coated with successive layers of albumen the white s which Is secreted from the of the oviduct In the form of a thick gliary fluid, and is prevented from mixing with the yolk by the membrane or sac which surrounded it before it became detached from 'the It Is also strengthened by cluster. a second and stronger membrane, formed around the first Immediately after falling into the funnel, and having what Is like two twisted cords of a more dense albuminous character, blood-vessel- six-inc- Pretty Theater Waist. silk trimBlouse of med with lace and with bunches of grapes in a rais ed, white applique The embroidery. lace forms a sort of yoke, with extending points down on the a sleeves, and borderwaistcoat ed with a band of the silk and fastened with passementerie s t r a ps and stress buttons over a plastron of colored s fraw mousseline de sole, which is shirred and pulled and covered at the bottom with ruffles of white lace. The sleeves are made and trimmed to correspond. Wiener Mode Album. straw-colore- d Needed for a Picnic. the edge of the woods, with water near. Several persons with a sense of humor. A camp fire where corn and potatoes may be roasted and coffee boiled. A red tablecloth and little napkins. Wooden plates, knives, forks and spoons All sorts of sandwiches, carefully packed and wrapped in waxed paper. Rye bread with chopped peppers, brown bread with cream cheese, lettuce and chopped and seasoned meat sandwiches are Best. Lettuce In a pail and dressing in a bottle. Tiny buttered biscuits. Deviled eggs in waxed paper wrappers. A roast chicken, disjointed and ready for slicing. Ice cream in bricks and whole cakes, A nice picnic menu is: Sandwiches, cold breast of chicken, cold veal loaf, water-crespotato salad and stuffed eggs, cake, coffee and ice cream. A spot on d Tas Ovubt m Oviduct or 4 Lorn called by anatomists chalazes, which pass quite through the white at the ends, and being, as It were, embedded therein, thus preventing the yolk and germ from rolling about when the egg is moved, and serving to keep the germ uppermost, so that it may best receive the heat Imparted during Incubation. It la during the passage of the egg through the lower part of the oviduct that it gets covered with the two skins which are found inside the shell. These, although lying close around the egg, at the thick end become separate, and form what Is or chamber. called the When the egg has advanced more down the oviduct, it than half-wais still destitute of shell, which begins to be formed by a process of secretion, and wuen about completed the various shades of brown and tinted coloring matter is Imparted In those breeds In which colored eggs are peculiar. Pretty Door Drapery. Abolish the cheap, trashy, musty, cosy corner out of disease-breedin- y Value of Soft Feed. From Fanners Review; My experience In feediug both mash and cooked feed to fowls and chicks Is that it Is the best morning feed one can give. 1 have obtained better results from feeding mash once a day than by feeding all hard grain. My hens lay more eggs, the eggs are more fertile and my fowls are healthier when I teed a mash once a day. I think it necessary because It furnishes variety,1 Is economical and allows one to utilize feed that would otherwise be wasted, and It Is beneficial because it permits one to mix certain Ingredients that will keep your fowls healthy. My experience has been that the right kind of a condition powder is of as much benefit to poultry as it is to horses or cattle or as a blood purifier or a tonic is to people. Powdered sulphur and linseed meal is given at the proper time and is one of the best muscle and bone forming feeds. Feeds of this kind should be fed in the mash for best results. I was born and raised on a farm and have always had poultry, and my fowls have free range now. I take full charge of all of them. When 1 feed hard grain in the morning the fowls in summer will hunt a shady place and sit around for a couple of hours and In winter some of them will even go back on the rooet, but when I feed mash they dont seem to be satisfied and so have to scratch around for more. I find the mash to be the best morning feed because it is very nourishing and digests much quicker than hard grain or any other feed. I have obtained better results from this method than any other and have never had any disease among my fowls. David O. Bootz, Peoria County, Illinois. Farmers Review: In grad ing up a herd I start with ordinary cows, but always with a full blooded eire and, by the time his get Is old enough for breeding, I change my sires, only using the same one two years. By the eighth cross you have ss near a full blood as can be, unless It To Keep Milk Cans Clean. be a thoroughbred. For a general purFrom Farmers Review: On return pose cow I would rather have the cross, my choice for a general pur of cans from factory, empty at once, warm with pose cow being the Durham. L. H. wash cans thoroughly water, then put in boiling water, put Allen, Clinton County, Michigan.' covers on, let stand five minutes, empty and wipe dry, put in sun and When a ligature Is bound closely let stand until milking time, rinse with found a branch, the obstruction that It cold water and use. In case the cans Imposes to the descending juices should be sour, add a teaspoonful of causes an enlargement or swollen ring soda to the boiling water. H. H. Morabove the ligature. in ey, Van Buren County, Michigan! From Parasols That Are Toilet Bottles. The newest parasol and umbrella has more than one mission to fulfil. Those of latest importation have richly and exquisitely carved art nouveau bandies of whitest ivory. They are long and heavy and Bcrew on to the wooden shaft that supports their silken mounting. These handles are hoi vial low and contain a tiny to be filled with cologne or toilet water. By pressing an ornament in the carving of the handle, the top of the vial opens and sends out a Bpray of Its fragrant contents to moisten a handkerchief or dampen the temples of a fatigued or fainting lady. Sometimes the handle of the parasol is filled with delicious Russian salts instead of cologne. your hall. The art of draping began long before the birth of Christ, In the people, and yet, days of when It comes to furnishing a house, some of us are yet Let us not fill our rooms too full; far better have fewer furnishings, and the few of better quality. Most Important of all, have your color, schemes harmonious in their general effects, and do not try to make impossible combinations. The accompanying sketch shows an arched door leading from hall to library. The drawing sufficiently explains the method of treatment This cover and a couch with a thrown over 'It Is sufficient drapery for any large hall. Los Angeles Times. semi-barbari- c c sauce, a teaspoonful of curry powder, teaspoonful of bread crumbs and a tablespoonful of French dressing. The paste should have the consistency of butter. Spread It between thin slices of buttered bread, placing a lettuce leaf in each sandwich. Trim and cut In the usual manner. fire until it begins to thicken, then let cool. Take some light rough paste, roll It out into two pieces, spread one with the mixture, moisten the edges, brush over with beaten egg, cut into squares, and bake for fifteen minutes. Serve hot even-size- even-size- d d The Curvature of the Earth. At the last reception and exhibition of the Royal Society in London, H. Yule Oldham showed how one could demonstrate the curvature of the earth with a camera having a Dallmeyer telephoto lens. A canal in Norfolk is crossed by two bridges six miles apart; marks were fixed on both White pongee is gaining favor for bridges and half way between them, morning and outing wear, and if care- all three at the same level above the of water. The camera permitted fully handled launders well. Wistaria and other trailing blossomphotographing the three marks from ing vines are favorites among the lat- the one end, and the middle mark apest designs for flowered mousselines, pears above the others. chiffons, etc. Exercise Brings Beauty. on Swiss Fine hand embroidery muslin is the first choice of the PaEvery woman who wishes to retain risian woman for the trimming of her health and beauty should walk at blouses and washable summer frocks. least two miles a day. As soon as Fringes are, it is said, to be more breakfast is finished the woman who popular than ever in the autumn. A knows the proper way to care for her narrow ravelled fringe of silk used health rests for half an hour and then with a piping of the same silk is a starts out for a long walk, the longer She chooses the sunny new fancy, and a cut fringe of cloth the better. trims some of the new cloth gowns side of the street and starts oft at a smart trot. If she is seeking for slimand mantles. An expert buyer of hosiery for a ness she covers five miles without If resting. large shop gives this advice: you will wash the feet of new stockBlouse of Ecru Tusser Silk. ings before they are worn you will The yoke and tops of the sleeves be gratified at their increased lasting are plain and trimmed with tabs of quality. Bead work has become the rage. the material piped red taffeta Long chains of all sorts, bags and with belts, have been popular since early and striped diagwith red and spring, and now stunning parasol onally handles covered with woven bead yellow galloon. To the this yoke work are shown. blouse is plaited fine in plaits Fancy Waist. Blouse of gray louisine, made with which open out way box plaits and trimmed with bands of about half cerise liberty. The down. In the midi front is ornament- dle of the front is motifs a wide box plait. ed with The full sleeves of and pendants are plaited at the passementerie. The shoulder col- top in the same all way and are finishlar, tucked ed with deep cuffs trimmed with the over, is bordered with the cerise tabs. Wiener Chic. band and trimmed Claret Jelly With Cream. with applique moSoak an ounce of gelatine in a gill of tifs of black Chanand then pour over it half a pint tilly. The sleeves water, are plaited on the of boiling water and stir till the gelaoutside, the plaits tine has dissolved; add one pint and a to quarter of claret, the juice of half a opening out form puffs, which lemon, and sufficient sugar to taste. If are drawn In to form cuffs trimmed you have It, also a little noyeau. Place with the cerise bands. The girdle is the jelly in a wetted border mold, and Fill the cavity when set turn out of the cerise liberty. Neueste Blou-sewith flavored whlppeu cream tinted a delicate pink. The Care of the Hair. The latest word of wisdom regarding the hair is that it must not be London hairA famous brushed. dresser is reported as saying that those who follow this antiquated method are brushing all the beauty of Clean decanters and other glass bottheir grown of glory. If a head of hair which has been so treated hap- tles with fine pebbles instead of shot pens to be beautiful, it is in spite of which leaves behind it a portion of the brushing, not because of it The oxide of lead. reason assigned for this dictum is that Dampen the clothes for Ironing with the new hairs are easily destroyed, hot water. This dampens them much and are therefore worn out by stiff more evenly than cold; also the things brushing. The roots, trying to make will be found ready for the ironing up for this destruction, are forced to more quickly. A wooden rolling pin, without hanabnormal growth, until their life force is exhausted, and baldness is the de- dles and covered with flannel is used lightful result. by one woman when pressing sleeves The pin is Inserted and wristbands. Here Is Something Nice. into the sleeve, which, she says, will Savory Cheese Put six ounces of then press as readily as if it were a grated cheese and a tablespoonful of flat surface. fine cornmeal into a basin, mix thorThe care' of gold decorations on oughly, flavor with a pinch each of china has been a source of debate with Many believe that, It ground mace and cayenne, add the housekeepers. yolks of two eggs, a tablespoonful of should not be put into hot water. A cream and one ounce of boiled butter; dealer says that It will stand unlimwork the mixture till smooth, pour ited washings in hot water if soap Is into a saucepan, and stir over the omitted. Value of Stable Manure. In a recent report of the Oklahomastation Director Fields makes the ioilowing statements regarding the value of stable manure, which apply to othas well as er portions of the country to Oklahoma: On the outskirts of every town in Oklahoma may be seen a collection of manure piles tht have been hauled out and dumped In waste places. The plant food In each ton of this manure Is worth at least $2 that Is what eastern farmers pay for similar material, and they make money by doing it. And yet, almost every liveryman has to pay some one for hauling themanure away, fhis is simply because farmers living near these towns are missing a chance to secure some- thing for nothing because, perhaps, the profit Is not directly in sight. But from most soils there is a handsome profit possible from a very small apmanure. of stable plication On the farm of the Oklahoma Agricultural Experiment station is an acre that has been In wheat for eight years. It had never been manured. of the acre f In the fall of 1898 was manured at the rate of 15 tons per acre and the other was left unWhen the crop was harmanured. vested, In the summer of 1899, the manured piece yielded at the rate of 30 bushels per acre and the unmanured yielded but 12 bushels per acre. An increase of 18 bushels of wheat was secured the first year from an application of 15 tons of stable manure. If all of the effect of the manure were exhausted the first season there were 18 bushels of wheat to pay for hauling about 10 loads of manure. But the effect is lasting and extends through a period of several years. Here is a feasible plan to Increase the wheat crop: Put every bit of manure obtainable Into the soil. Eighteen hundred bushels of wheat will pay for one man and team hauling manure for 450 days and the profit is directly in sight . ka-za- k To serve with meats: With roast beef, grated horseradish. Roast veal, tomato or horseradish saUce. - ' Roast mutton, currant Jelly. Roast pork, apple sauce. Roast lamb, mint sauce. Roast turkey, chestnut dressing, cranberry Jelly- Roast goose, tart apple sauce. Roast canvasback duck, apple bread, black currant Jelly. Roast quail, currant jelly,- celery sauce. Roast chicken, bread sauce. Fried chicken, cream gravy, corn -- fritters. one-hal- Locating the Peach Orchard. In spite of the disasters experienced by peach growers during the last be- years, peach orchards are fDg planted in considerable numbers This Is a wise Qn jarge areas. thing to do, as a big crop now and then help to average up the lean freeze year8 an(j the years when the jggtroy large areas of peach orchards, Qra(jUaiy localities are being found ju mo8t 0j our gtates where the dieasters come rarely and where crops of peaches are common. Soil for peach orchards may be of almost any character, except swampy. Wherever situated It should enough sand to permit of a BOrt 0j natural drainage about the roota where there is a hard, compact ciay beneath, peach trees should noj jj0 panted. as the roots of the trea fln(j jt difficult or Impossible to penetrate it and are compelled to feed ony in the surface soil. When the water in the surface soil Is gone, the roots are exposed to the drouth. When they go into winter in this condition they are more easily affected by the cold. It is now believed that moisture In the soil has a very important Influence in bringing trees through severe winters unharmed. In addition, where there is a hard pan that will hold water, some of the trees will most likely be set in basins that will keep their roots immersed for weeks during the wet weather. This often results in the destruction of the tree, as the roots of peach trees must have air as well as water to enable them to grow. The texture of the subsoil has much to do with the success of the peach orchard. It must not be so impervious to water as to hold It for long periods and It must not be so porous as to permit It to leach away too readily. The Boil should be loose enough to permit the passage of water but must be close enough to keep the law of capillary A good attraction In operation. peach soil Is neither too rich nor too poor, A too rich soil gives wood growth at the expense of fruit gin Water for Plants. Our friend the scientist states that for land to do Its best Its water content should be steadily maintained to within from 40 to 50 per cent of saturation. Prof. King tells ns that where this has been maintained by the application of the needed water their smallest yield was four tons of dry matter per acre, and the largest seventeen tons, and an average of over cases seven tons when twenty-twwere tried. We all know that that is very much in excess of what most of us are doing. We also know that all plant food In the soil is soluble in water under certain conditions, and that all plant food (with perhaps one valuable exception, that of carbon) is taken Into the plant through the moisture that Is in the soil. This being the case, no matter how rich our soil may be, if it Is perfectly dry the plant has no means of getting hold of the plant food. The vegetable matter is made available through the millions of bacteria that are in the soil. Our flint corn takes 8,750 gallons per acre each day less moisture to bring it to perfection than any other crop we grow, using some 230 tons of water to grow one ton of dry matter; Dent corn 300, and other crops varying amounts, till we reach oats, which use from 500 to 700 tons. An apple tree, during the time it produces its fruit, will use 250 gallons per day, or on an acre, with the trees 35 feet apart, 8,750 gallons per day. Prof. King tells of four stalks of corn that used in thirteen days as they were coming to tassel 150.6 pounds of water, or nearly three pounds for each stalk per day. This gives us some idea of the importance which moisture has in the growth of plants. o Reducing Water In Butter. In order to decrease the water content where it Is necessary, the following rules should be observed, says a Swedish buttermaker. Churn at a low temperature, wash the butter t throughly and drain well Add the salt before the working is commenced. After the salt has been added, do not work the butter more until after it has become hard, preferably the next morning, but then thoroughly and not in too large pieces. Place the butter in an ice box or refrigerator after the first working and not in water. At all times in making and working the butter the quality must, of course, be considered In the first place and the water content only in the second. High water per cent is no hindrance for high quality but must not be gained at the expense of the quality. As one of the requirements for high water per centage is that the butter Is to be worked while It Is still soft, the butter after it is packed in tubs must necessarily be kept at a low temperature. If there are no affective means for cooling the butter at hand, a method of working must be employed, which, at the expense of the water content, gives the least grain to the butter. A Lesson from the Forest. If the forest fails to coax a greater amount of rain from the clouds. It does not fail to make good use of what does fall. The water which reaches the ground may follow two distinct courses. Part of It may run away upon the surface, to quickly swell the streams and produce the spring or autumn freshet. Another part percolates Into the soil, being held there to be used again by plants, or, passing downward, supplies the flow of springs and underground streams. The proportionate amount of these two factors is of the highest importance to the welfare of the farmer and of the adjacent communities. This proportion is determined by the topography of the region, the nature of the underlying rock, the character of the soil and of its surface covering. Of these only the surface conditions are within the control of man. No better surface conditions for inducing underground flow are to be found anywhere than those which the forest floor presents. Its Irregularity, Its hollows and hillocks, its mulch of leaves and its coating of moss, the loose, granular condition of the soil beneath, and the large admixture of humus near the surface, all tend to hold back the rain and afford it an easy entrance into the soil. It may be said in passing that this large admix-- . ture of humus is one of the most important factors in rendering virgin soil so productive. It not only permits water to penetrate the soil more readily, but it also enables more water to be held. It furnishes the mechanical condition , best adapted to plant growth and least favorable to hardening or baking. The farmer may well take a lesson from the forest, and embrace every opportunity to add humus to his soil. Rhode Island Station Re- port Clover in Failing Orchards. Western prairie lands are generally sufficiently fertile for an orchard growth and need no enriching until the trees begin to show signs of weakness In vigor from crop bearing, and, even then, may be invigorated by use of crops of red or crimson clover grown among the trees, allowing the crop to fall and decay upon the ground each year. By this treatment a large amount of decaying vegetable matter will accumulate upon the land, rich in plant food and forming a moist protection from hot summer sun and deep freezing during winter, a condition conducive to health and vigor In trees. All lands lacking in humus can have this element restored to a great extent by such treatment, and orchards which have been treated thus with red clover maintain greater longevity, fruitfulness and greater excellence in fruit product, besides such treatment dispenses with the costly necessity of using special fertilizers. As to the Indications when a bearing orchard needs stimulating, the eminent pomologist. Dr. Warder, once said: When the growth ef the terminal branches fail to make an annual extension of at least one foot In length, Hogs on Sweet Potatoes. Bulletin 122 of the Alabama Sta- the trees should be stimulated 67 tion says: .From November 13 to De- manuring the land and giving it thorcember 18, 1900, a period of 35 days, ough cultivation. two shoats were penned on sweet potatoes growing on poor sandy soil, and Fattening Horses for Sale. furnished daily per head with two Fattening horses so that they will pounds ground corn and one pound reach market In good condition for ground cowpeas, which was regarded sale is quite an important Industry In as a half ration. The total weight at some regions, says C. F. Langworthy. the beginning of the test was 231 For instance, in Iowa, there are a pounds, and during the five weeks the number, of feeders who thus prepare two shoats made a total gain of 67 large numbers of horses for the requiring besides sweet po-- eag0 market, and officials of the lows tatoes, 8.13 pounds of grain per pound I Experiment Station have gathered of growth. The potatoes were not some data on the subject The geneaten with much relish, and after be- eral practice is to feed generously and ing rooted up they were left on the give little exercise. With proper feedsurface, some of them remaining there ing and care, as many as a dozen horses of a lot fed for market have until they decayed. Probably the waste would have been less if less in some Instances made an average grain had baea fed. The composition gain of 8.75 pounds per head per day the sweet potato leads us to expect Somewhat larger gains have been that it would be advisable not at any made under exceptional circumstances, s time to confine shoats to sweet po-- throUEhoul- a Period of ninety to but alone, give them while 1 Sandwiches You Will Like. Sandwich a la Mars. Take equal quantities of almonds and walnuts and chop them fine. Moisten with a little French dressing, then spread on thin slices of buttered bread. Add a crisp leaf of lettuce to each slice, cover with the other buttered slice, press together gently, trim off the brown crust and cut diagonally In two. Celery Sandwich. Chop and then d pound to a paste the yolks of five eggs, a small piece of butter, a little salt, a teaspoonful of anchovy - 1 hard-boile- Loulslns and Pretty Girlish Dresses of Pongee, Dotted Grass Lawn, Striped Llnon dlnde. food, such as cowpeas. peanuts, etc. ly developed in Asiatics. days-tatoe- W. ( |