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Show PAGE TWO . THE LEIH SUN, LEW, UTAH Thursday Augtj rvuLilU SKIM MILK FOR HENS IS FAVORED , Skim milk Is great pig feed, but the man who feeds the milk to hit hens 'and take bis proQt In the form of Increased In-creased egg yields Is the one who makes the most money from his milk, according to lows State college poul-trymen. poul-trymen. , .. Seven years of continuous experimentation experi-mentation at the college has proved that milk, when fed to poultry, will return irom inree 10 biz uines as much profit as when fed to pigs. It has also been found that, when eggs are selling for not less than SO cents a dozen, ekim milk Is worth around !$2 a hundredweight as feed for good Ipullets. There Is practically no differ-Jenco differ-Jenco between the value of skim milk land buttermilk for poultry, repeated 'tests have revealed. . When hens fed tankage or meat jmeals as their main source of pro jteln were compared with those that 'also had milk, It was found that the imllk-fed birds outlayed the tankage-jfed tankage-jfed birds by 25 to 40 per cent during I cold weather. Milk should always be fed sour because birds will consume i more of It In this condition, It has a iSlJghtly laxative effect and the lactic acid combats many disease germs. . From October 1 to May 1 it is profit able to give the hens nothing but milk to drink and from May 1 to October Oc-tober 1 they may be allowed to choose between milk and water. When birds are given all of the milk they will drink, the amount of tankage or other packing house by-producta may be reduced one-half, for milk furnishes one-half the protein necessary for laying lay-ing bens. The Iowa poultry specialists special-ists advise the keeping of only as nilinv tifrria ne win ia otirmflnrl mltti 'milk. ! Laying Hens Need Moist Mash in Warm Weather . . Summer feeding of farm poultry can be carried on economically and to good advantage, says Cora Cooke, extension poultry specialist at the I university of Minnesota. The amount :f feed required on the average farm j Is less than In winter, a higher pro ' tluetlon can be counted upon, and prices of eggs are usually ascending after the low period caused by the spring surplus. The specialist points ,out that the cost of the ration can be reduced by cutting down the meat tcrap one-half and omitting it altogether alto-gether If plenty of milk is available, and also by reducing the amount of corn and, in the case of dual purpose flocks, omitting It entirely. "The principal prin-cipal thing to look out for is that plenty of mash Is used," he says. "As warm weather comes on a moist mash once a day will do wonders In keeping , up egg production, liens that molt , early should be disposed of before poultry prices drop In the early fall. j Reports of storage conditions presage a favorable season, says Miss Cooke. A recent report said that 13 per cent fewer eggs and 39 per cent less dresi-ed poultry are In storage than a year ago. Marking Broody Hens to Cull From Laying Flock There is a wide variation In the amount of broodiness In hens In the same flock. Some lay a comparatively few eggs between spells of broodiness. Others go broody rarely If at all. An excellent practice Is to mark through some method or other the number, of times the hens become broody during the season. A simple and yet effective method is to use celluloid rings to slip on their legs. A bunch of rings of one color can be used, thus leaving other colors for other marks If desired. Hai-h time a hen Is placed In the broody coop or set, If the chicks are hatched and raised with hens, a ring can be plnced on her leg. Any ben that accumulates more than two before be-fore midsummer could be culled from the flock. Frequently a hen will go broody every two or three weeks, even w hen she Is placed In the broody coop at the tirsl sign of broodiness. Such should be sold or eaten at the third attack. - Proteins in Whey , Whey contains milk sugar, fat, minerals min-erals and proteins of very high quality. qual-ity. It Is therefore an excellent feed fur poultry. However, It contains only about 6.8 per cent of dry matter, therefore it is difficult for a hen, with her limited capacity, to consume ejoiu.ii to supply her wants. Keep the usual feeds before the hen, so that she, will be sure to get enough fc eat Since the whey contains so much water, It would be well to take away other sources of water. Poultry Prospects Says the Massachusetts Agricultural college: "The outlook for egg, broiler and poultry prices Is slightly better than in If 27. Feed costs on the other band are expected to continue high, at least during the first half of rite year." Weve covered nine sheets of pi:jr trying to figure out whether that's intended as encouraging-or discouraging, dis-couraging, says the farm Life. Our own opinion is that poultry looks better bet-ter this year than last, and weTe go tog r'gl.r Lecd tr a it?e Sock. WHAT IT COSTS TO GOVERN US By PROF. M. H, HUNTER Oapt. af Economic. UohwnUtp ! lUinota. Where Uncle Sam Gets His -. ' Money , ' ' : ' ' -pHKEE and one-balf billion dollars It g jot of money. The annual In come of the federal government, bow-ever, bow-ever, is approximately this amount. To be able to plan upon this amount year after year, its source must be one upon which a great deal of reliance can be placed. One of the first acts of the first -congress In 1780 was to pas a tariff bill, because the need for raising revenue rev-enue was extremely pressing. Since this early beginning, there has never been a time when reliance has not been placed upon the tariff for some revenue. During the fiscal year end Ing June 30. 11127, the total receipts from this source were something more than $005,000,000. The early receipts from the tariff proved Insufficient and were roon supplemented sup-plemented by a tax upon carriages, whisky and a few other commodities. These were unpopular, the one on whisky so much so that the whisky rebellion was the result These taxes on commodities were given up early In the Nineteenth century, but were called Into cse again to help finance the War of 1812, only to be discarded In 1817 to be used no more until the Civil war. Since the Civil war taxes upon commodities have been continuously contin-uously u?ed, the list being greatly extended ex-tended la time of emergency. At pres ent the principal levies are upon tobacco, to-bacco, playing cards, automobiles and accessories. The total receipts In 15127 were about $800,000,000. During the Civil war the federal government levied a tax on personal incomes This was given up In 1872 and no revenue was again received from this source nntil 1913. In 190i an excise tax was first levied upon corporations measured by a tax on the net Income. Both taxes continue In the present revenue system and were responsible in 1027 for receipts totaling total-ing more than $1,082,000,000. At different emergencies the federal government has taxed inheritances or estates. An estate tax was introduced during the World war which has been continued in modified form. The receipts re-ceipts from this source In 1027 were but a few million dollars. . The federal government Is the owner of a number of securities which are productive of revenue. The foreign obligations brought in 1027. through payment of principal and Interest, about $206,000,000. The receipts from railroad securities were about $00,-000,000. $00,-000,000. those from the sale of surplus property about $13,000,000, while the I'anama canal tolls were about $25.-700.000. $25.-700.000. Business and Occupation Taxes P1IOULD a tax be levied upon bust- nesses and occupations? Some use of such a tax, generally with tit-tie tit-tie concern as to ability to pay, Is found In most states and municipalities. municipali-ties. The purpose of the levy Is either regulatory, or to receive revenue, rev-enue, or both. The use of license payments Is much more extensive In the southern states than elsewhere, although their use In other states has been Increasing rapid ly in recent years. The early and e tensive development In the South can be explained by the activities of the owners of large plantations because of their desire to have the tax bur'len on property reduced to a minimum Any southern state might be chosen to Illustrate the extent to which II cense payments have been applied to businesses and occupations. Some or these found In Oeorgla will serve t Indicate the condition. The animal license upon an adjust merit bureau Is $."0 for each adiuxic-r employed: auctioneers. $."0 to S'.MO depending on kind of goods sold; psr rases. $5 to $50, depending on sir.i of dty billiard tables, each $"; nnr ber shop $5 per chair; baths. !": brokers. $25 to $250. depending on nature ot business; restaurants $5 to $100, depending on size of city The license on retailers varies from $5 to $000, depending mostly on the nature of the business, although th size of the city Is sometimes con sidered. Electrical contractors pay nn annual license of $10; laundries. $2 to $100, depending on population; packing houses. $25 to $.Hi. depending depend-ing on population; peddlers. $50 In euch county; skating rinks, 25 to $100; undertakers, $10 to $200. " A lona list of professional license ts also found. The annual payment vary from $5 for book agents Mod horticulturists, to $200 In each comiti for bond makers. Most praotitiom-rs. such as lawyers, dentists. phylcl:ins. and public accountants, must pay a license of I IS annually. In addition to the above, there are a large number of miscellaneous license li-cense requirements. The payment re quired of a circus Is from $100 to $500 a day, depending upon population popula-tion of city for each grand opera concert In cities of lessahan 100,ooti population, the license Is $1,000; In larger cities, $2,500. Moving picture theaters pay from $2.50 to $12.50 n month. - - - These levies are all for state purposes. pur-poses. In many esses they are duplicated dupli-cated by localities, until the result Is that the total payment Is much greater great-er than justice would warrant. SATIN FOR DAY WIDE DIVERSITY IN MILLINERY A HE "they going to wear" patin again this tall I "They" most decidedly are. It promises to be very much of a satin season. Not only will satin' assert itself in the afternoon mode, but, according to fashion's foreword, fore-word, satin Is to have a very special vogue for evening. Black of course, and tors of It, but the new note is the advent of furclnaling dark colors, especially handsome greens, and blues and (bat which hi the last word-dark word-dark brown. There is going to be atte a con diet waged between the new colors snd black. Brown especially will prove a competitor, In that It Is Interpreted In-terpreted in so many beguiling shades such as leaf brown, chocolate, and burnished copper and brick tones. Particularly lovely shades are exploited ex-ploited for evening wear, In what are is 5 ,lmmmlmmK i . -'"-' it'.-. i 1 I i ' r A Charming dedgnuted us the off whites, and eggshell egg-shell tints. Flesh, too, and tea rose and faint apricot are colors expressed in terms of satin. There is an added attraction given to the new autumn satins, In that they are so Ingeniously fashioned. There are such intriguing details observed ob-served In advance satin modes as skirt fullness massed to one side, scarf panels dropping from the shoulder, draped necklines, swathed hips, tiered skirts, circular flares, many plaltings, marvelous seam work, and many other treatments which express sophisticated styling. The blouse insets of the satin frock in the picture stress the luster side, while the front and back show the re- ferse crepe fiuIslL russet Drown i'f I liv aatlu Is complcincnied with the iltH-u etru of the luce collar and cuff l inctirvNirated la the making of this frH-k The pule beige double foj sear! mliid ile tiiiiil tomb of beauty to the color scheme. And that reminds the Importance ol the separate fur neck piece Is emphasized throughout the wutumn nwde. Speaking ot satin for evening wear, il ts urtdoubtedly In the formal gown thai the art of the couturier reaches the .lelglits. Absolutely without other adornmeut the satin frock enthralls with the grace and beauty of Its classic drapes. For those seeking new beadgear, there ts everything from which to choose. Brims are of the widest or not at all or of any preferred measurement meas-urement between, with no restrictions as to the media employed. Straw. Uce, fabric or feathers It matters not ..... -v. ess V - -A t 8 rmv; 1 A . AND EVENING; to the mode, providing the hat 1 becoming be-coming and bespeaks that charming femininity which la characterise of fashions throughout The five distinct types in the picture pic-ture are convincing proof that cur-rent cur-rent millinery covers a wide range of ideas. The broad-brimmed mllan struw shown at the top Is an outstanding outstand-ing favorite. To those who have a fondness for very wide brims fashion Is giving every encouragement at least until summer bids farewelL During torrid days, heat Is forgotten in the comfort and charm of sheer flowery frocks topped with buge transparent capellnes. usually in pastel colorings. The little shape In the oval to the right above whose brim assumes a smart Irregularity dipping Jauntily to the right side, Is tremendously smart It is a balllbuntl straw, this being mmmmmmmmmm 5k -4 Satin Frock. one of the most successful straws ol the season, sharing honors as It has with similar exotic types Including sisol, bukou and other linen-like effects. ef-fects. One of the most charming entrants Into the millinery realm Is the little hat of lace. The one In the oval to the left is a cloche and there are hundreds hun-dreds and hundreds ot lace types similar sim-ilar to this, some In tinted lace, others of black chantilly. In fact the wee thin black hair shape covered smoothly smooth-ly with black lace has registered as a leading midseason type. Ingenious handwork is lavished on the cloche centered below, and this represents a certain trend which Is heartily indorsed by the mode. The Soma of the Latest Hats. feather turban la the final oval la important because It Is said that Its vogue Is assured for early autumn. In Paris the feather toque In lovely pastel shades bas been having a very successful run during the summer. This enthusiasm for feathers has also manifested ltslf la novelty trimmings on felt and straw shapes. This vogue will be emphasixed for fall JULIA BOTTOM LET. & 1111. Wtstara Nnrnw Catoa, I MARY GRAHAM BONNER m.i.m. i ii COrtUG1 a VtttUM MlWaM WrtW i ' ' UNUSUAL ADVENTURE "1 could give a lecture, and tell of my adventures, and be paid for it," said the mouse to the other mice. What would you do with the money?" asked the other mice "Buy cheese," said the Lecturer House. 'But yon can't buy cheese. Tou can steal It If yoa get the chance, but you can't buy it," one of the mice said. Of course not" Bald another. "What would a lady do, for example, if she were marketing and sitting on a stool in a grocery shop glylng he order for vegetables and groceries? "Just suppose you should Jump on the next stool, what would happen? "Do you suppose the grocerymaa would say: "Tray pardon me, Mr. Mouse, I am waiting on a customer. " I will wait on you in Just a moment "Why he would shoo you away, and the lady would be quite frightened, without a doubt, and he would say: " Til try to catch that mouse. I do hope you weren't very nervous, my dear madam.'" "Yes, I am afraid that Is what he would say.w "So money would be of no use to you," said the other mouse. "Of no use," they all said in their squealing voices. "Dicky Didn't Mind" "Well, then I will lecture free." said Lecturer Mouse. "And we will listen free," said the mice. "In the good old days I lived In an apartment "I was the only mouse In that apartment. apart-ment. It was in the big city. "I lived on one floor. "There was no cellar, and no garret, and I was glad when I moved. "I did have one good friend, though. That was a canary bird. Every night I used to go to Dicky's cage and share his seed and water with him. "Dicky didn't mind. 1 didn't hurt him. Of course, the people used to be angry when they found the seed went so much more quickly at night than In the daytime. "They didn't understand it was my good mouse appetite, but when they saw me they made such a fuss that I ran away, for I didn't like to stay in that house, or rather In that apartment apart-ment "Yes, 1 have had many adventures, as have all mice, but the greatest of all was my sharing of the bird's seed and paying a call each night to bis cage. "Don't you think that adventure Is worth two of any other kind?" "It Is," agreed all the other mice, "It's a most unusual adventure." Not Fit to Marry Dal, Jr., Just seven, was struggling valiantly to tench Anna Jean, Just five, to read. Deapnirlng finally of the success he expected, he suggested that they play house and have a tea party. Over the cookies and milk Anna Jean's mother provided, Anr.u Jean enld, sweetly, "Let'' pliiy tcV married, mar-ried, Hal and tha this is our verv i own home." "All right,- agreed Hal. Jr. Then. suddenly shaking his head, 'je sighed. "Nothing doing, Auna Jean. Don't talk to me about marrying when you haven't gumption "nongh to learn" tc read." , Tell Me Willie Daddy, are flies flies became they fly? Father 1 suppose so. Willie Are fleas fleas because thej flee. Father Sure. ' What of It? Willie I told teacher bees are bees because they be. Lsdles' Home Journal Jour-nal i Havlne a Jimmy, aged four, was having a fine time playing ball with the grown ups of his family. Csually he could h lured away by an Invitation from nis playmates across the street Rut this time when they called. "Jiimnie-e-el Jimmie-e-el Come on over!" he re plied, "Aw, I don't want to. Wt're having a commotion over here. Does It? Robert I've a question to ask. Lee All right shoot nohert If the boy Is a lad. and th. hid had a stepfather Le... deeply ti:rested-Go n. R.KTt f walking awayf-rtoec that !le t:;. !aa , Pppl 1lerjTbe ":;rt'-t 'KITCHENS j CABINET I & 1S. Wutern N8w.pp Un""""' Bad would th aalt waves b And cold the ilnglng Mi ' And dark the gulfa that echo to th. even-atrlnged lyr. 1 If things were what they Mem. If life had no fair dream. No mlrag-e mad to tip the dull line with Are. -Edmund William Go. DISHES YOU'LL LIKE There is no more delicious meat than a tender squab, boned and oroueu or stuffed and roasted. How-ever How-ever an older bird nay be also made tasty. Roasted Pi. Qeons Dress, clean and truss, then parboil six pigeons, MlxthreA cupfuls of bread crumbs, one-half cupful cup-ful each rf melted butter and the stock In which the birds were par-boiled par-boiled Add salt pepper and onion Juice. Put stuffing In six mounds and place a bird on each, brush over with butter and dredge with flour. Bake seven minutes, then cover the bottom of the pan with stock and baste, basting again after five min-utea min-utea Repeat until the birds are tender ten-der and brown. Macaroni Virginia Style. Break one and one -half cupfuls of macaroni Into one-inch pieces and cook In boiling salted water twenty minutes; drain In a colander and pour over one quart of cold water. Put half in a buttered baking dish, dot with bits of butter and sprinkle with one-half teaspoon-ful teaspoon-ful of mustard and one-fourth cupful of grated cheese; repeat pour over one and one-half cupfuls of white sauce, cover with well-buttered " crumbs and bake until brown. Boiled Fish With Hot Tartar Sauce. Tie a meaty white fish or any kind, well dressed and firm, In a cheese cloth. Drop into slightly acidulated water and boil until tender. Remove from the cloth and place on a hot platter. Prepare one tablespoonful of butter and one of flour; when well blended add one-hall cupful of milk. Bring ;to the boiling point and add one-half tablespoonful each of olives, pickles, capers and parsley, all well chopped, one fourth of a teaspoonful of salt, one teaspoonful of lemon Juice and lastly one-fourth of a cupful cup-ful of mayonnaise dressing. Heat over water until hot, but do not allow to reach the boiling point. Canape. Take one-half cupful of canned fish flaked, or any seafood de- . pired, add one hard cooked egg-chopped, egg-chopped, one tablespoonful of diced celery, one teaspoorvful of minced onion, on-ion, one cucumber pickle chopped, and two tablespoonfuls of mayonnaise. Spread on rounds of buttered nut . bread. - Seasonable Dishes. The following is a good meat loaf which may be served either hot or cold as desired: Meat Loaf. Chop one pound of fresh pork, fat and lean; one pound of veal and two pounds of beef. Mix and add one cupful of bread crumbs, one cupful of milk or tomato juice, one tahle- IS, .Ala . - . i K-! -T?, ,""1 spoon i ui SfVOlMJ .' ...... of salt, one-teaspoonful one-teaspoonful of eighth pepper and three eggs slightly beaten. Shape in a loaf, put Into a pan and lay across six slices of fat salt pork. Uoast one and one-half hours, basting bast-ing every ten minutes, at first with hot water then from the fat in the pan. ." Remove to platter. pour around tomato or brown sauce, garnish with parsley. Maryland Chicken. Clean, singe and cut Into pieces for serving two young ' chickens. Plunge Into cold water, drain, but do not wipe. Sprinkle Sprin-kle with-salt and pepper and coar thickly with flour, having as much flour adhere to the chicken as possl-hle possl-hle Try out one pound ot fat salt pork cut into pieces and cook the chicken slowly in fat until tender and well browned, turning frequently. frequent-ly. Serve with a white sauce made of cream and milk. Brsque of Lobster, Remove the meat from a two pound lobster. Add two cnpfnls.of cold water to the body bonps nnd ends of claws. Bring to the bolting ' point and cook twenty minutes. Drain, reserve the liquor and thicken with , one-fourtb cupful each of butter and flour cooked together. to-gether. Scald four cupfuls of milk with the tail meat of the lobster, fine- j ly chopped. Strain and add to the j li(Uor Season with salt and cayenne, j ihcn odd the tender claw meat, cut j Into dice and also the body meat Summer Squash. Steam well-washed j Bummer squash cut Into small-sized pif.-es without peeling When tender. ! mash and season with a generous ! portion of butter, salt, cayenne and ' a Hub hPHvy cream Orange Sponge. Melt three table ' spoonfuls of butter, add one-fourth f ; h -up.rul ot flour and one cuplul of I w-.il!e milk gradually. ?ring l the : hoiHru point Add one tablesiMmfu ' of range juice and one teaspooiiful of grated orange rind to the yolks of : four eggs and beat ' until thick : then ' add ne-fourth of a cupful of sup'-" sup'-" Cor.iMne mixtures and fold In the whites of four eggs beaten stiff. Turn : Inro buttered mold and steam th'r-I th'r-I ty-five minutes. Serve with orange ! sauce. E ... . ! 'IHSS5J |