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Show aH w s3? HWm!-' S ,ix 7 i '!?' B Ht ffis aWI H WlWB gfi : H ) AilosS weaMziTMi Lap H H nfl , H: "TXONT WASTE!" That is the watch-word of the govern' HI !- I y ment and people of the United States today. Invest ! IB. - your money carefully for the safe and sure return. Ml H'' Buy intelligently to increase your own usefulness to your' Bf '' self, your country and the Great Cause. wfl mjM . It is to accomplish just this General Good to increase personal MM ' H ' an collective efficiency that the intelligent and effective. MM J men and women of the country are buying the Paige Mm MM Linwood ,,8ix'39" a car that gives- the most consistent WM S , and economical service at a time when every minute and Mm WM every penny count WM MM Essex "Slx-H" 7-passenger $177$; Coupe "SU-J5" 4-passcnger M ' ' S2850;Towndr"Slx-;f'7-pasKnger$n)0;Llmousine"Slx-f$'! 1MB 7-pHMMer$)2)0;Sea,,SU-$V'7-Mi$enaer$Z8;0;Larchmont WM , - ''354fMaenfcrS1899;Unwood"Six-)9"$-fMsxnger$n30: MM MM, Glendale ,Slx-JVTChuaimy Roadster 91330; Cabriolet "Sta-39'- BM - $1630;Drtmoor"Six.39"ior3-ps3iter13JO;Sekn"Slx-39"- MM ' ' J-pssssnger $192J AH Prices f.o.b. Detroit H" HH BAS MM PAIGE-DETROIT MOTOR CAR COMPANY, DETROIT. MICHIGAN H H' LOGAN SALES & SERVICE COMPANY, H BY 15 East First North Logan, Utah H ' RANK FOOI.WHHK88 You occasionally see it stated that colds do not result from cold weather. weath-er. That is rank- foolishness. Were it true colds would be as prevalent in midsummer as in midwinter The microbe that causes colds flourishes in damp, cold weather. To get rid of a cold take Chamberlain's Cough Remedy. It is effectual and is highly recommended by people who have wed It (or 'many yovtn f occasion required, aud toe its real value. Obtainable everywintt. flUvt. ' ' lr NEW TERM OPENS MARCH 11 Utah Agricultural College Offers Much New Work During Its Spring Term Plans are now complete for the opening on March. 11, 1918, of the Spring Term at the Utah Agricultural Agri-cultural College. At this time one hundred and three new courses cours-es will be, open to 'students, including' in-cluding' work-in all departments of instruction at the College. Both college and vocational subjects sub-jects will be available. Especially gnat emphasis will be placed on technical course training the men for war-time service, on conservation conser-vation courses training the women for true economy in the home, and on courses in stenography and typewriting training men and women for the many openings in these subjects. Students entering for work March 11 Will be able to enter courses just starting and they will receive credit for one-third year's residence work upon completing a full term's work, . DRAFTEES TO BE TRAINED BY U. A. C Utah College Asked to Train Teckakiaas for Amy, The Federal Board for Vocational Voca-tional Education, Washington, D. C has asked the Utah Agricultural Agricul-tural College to give special wartime war-time courses to physically fit men of classes one and two of the selective draft, according to an announcement just made by President E. G. Peterson. This request is made because of the great present need for mechanics and technicians in the arxny. The College has already organized its work to meet the request and at present thirty-five courses especially espec-ially designed for draftees are open. These cover practically all technical subjects that are hated by the War Department as necessary nec-essary in war-time industries. Those eligible to take this work may register immediately. Each applicant will be handled as an individual and not as a member mem-ber of a class. The length of the course will depend upon the previous pre-vious experience and the ability of the student. Upon reaching the standard efficiency, the stu- ,4iiu .will receiY & j&riiiicate oi The Spirit of the Times and I the 1918 Harley-Davidson I II For 10 yonr8 Ilnrloy-Dnviilsnn Motorcycles linvc led the wny in motor- MM I cycle development. M II Motorcyclists know that wo nlwnys wore able to offer just whnt tlio Jljl H ruler wanted about a season boforo it was expected. In this way wo Mw explain our success. H .Tlio 1918 Harley-Davidson Motorcycles will ngain stand liend nntl I H saddle above competition. "Whilo the llarloy-Davidson has always led I H in economy of operation that ono possibility for improvement lias been II H (I further, developed. For 1918 tlio TIarloy-Davidson engineers havo I H I given us a motorcycle capab'le of even greater economy. ' ' MM 50 to 75 Miles per Gallon Gasoline 600 to 1200 Miles per Gallon of Oil KH 5000 to 8000 Miles per Set of Tires II Thero are several important improvements in the latest Ilarloy- II H II Davidson creation refinements that make for greater efficiency and I H I even longer life. II I H iWe know that ovory person who ever rode or expects to rido will want -. H II to see the new beauty so tomorrow we throw wide our doors and H I 'open house" will be tlio rule. Come in. Swing into the snddlo of tlio H latest Ilarley-Duvidson. See tlio luxurious new sidecar. We'll bo" H I . looking for you. II H N. J. DeSandert Bicycle & Motorcycle Co. H lTj .. Logan, Utah H Hav9 you seen tht 19X8 Harlv-DayUUon Bicyclist 11 MmM BBHSJ . bbbbbI excellence which will insure his detail to army work in the vocation voca-tion for which he is technically prepared. '1 lie College is prepared to handle han-dle several hundred men at any one time in this work. FAT IS FUEL FOR FIGHTERS Wast of Fat Unpatriotic and .Unnecessary. Declaring that "fa"t is fuel for fighters" Miss Gertrude Mc-Cheyne, Mc-Cheyne, extension professor of home economics, Utah Agricultural Agricul-tural College, says that any waste of fats is not only unpatriotic but unnecessary. Hard fats, strong fats, any kind of fats can be utilized in cooking, says Miss McCheyne and to prove her assertion as-sertion she has prepared the following fol-lowing pertinent suggestions on fat utilization: To aaako fata savory To make use of fats of strong flavor or odor, od-or, brown with each pound of fat a-thick slice of onion, one sour apple and a scant teaspoon i of ground thyme or mixed herbs in a cloth, or a bay leaf and a few berries of allspice. These fats can be used to saute potatoes, hominy, rice, etc. or for flavoring vegetables or soup. To render fata Chop fat by grinding through a food grinder. Render it by heating it in the top part of a double boiler, then strain off the clear fat. or render it by Heating the fat in boiling water, then straining, allowing it to cool. The cake of fat can then be removed. re-moved. Fat keeps better if 'not heated at too high a temperature. Store the fat in clean tin pails or in crocks tightly covered. Keep in a cool place. To use the cracklinga-Salt them pilt them into a glass jar. Use them jn corn bread or suet puddings or in combination with lean chopped meat in various dishes. To use hard fata Beef kidney fat, lamb, and mutton Tat arc not satisfactory to use in flour mixtures mix-tures because they must be melted melt-ed in order for them to mix easily and because the product made from thenvdried out more rapidly than it does when soft fat is used. Soften hard fats by mixing two parts of hard fat with one part of soii fjt, suclj as lar.d .or cotton- seed oil. To utilize mutton fat Remove the strong flavor from mutton fat and soften it thus: Melt two parts of mutton and one part of soft fat in Milk (sour being preferred) pre-ferred) in a dpuble boiler, (J$ cup milk being used to each pound :( fat.) Strain the rendered fat through a cloth, cool and remove the cake of fat from the milk. This may be used as a butter substitute sub-stitute in cooking. To clarify fata Mix boiling water with the fats, boil, strain, allow the mixture to cool, remove cake of fat. To remove flavors of food from fat, melt the fat, add thick slices of raw potato and heat gradually until it ceases to bubble and the potatoes become brown. MORE FRESH AIR, MORE EGGS Fresh Air as Essential as Clean Water and Good Feed. Give your hens more fresh air and they will give you more eggs, according to Professor II. V. Sanborn, extension poultry expert. ex-pert. Utah Agricultural College. Professor Sanborn says that fresh air is as necessary to laying hens as clean water and good feed. "Badly ventilated houses make hens lose vitality," says Professor Sanborn." "They lay fewer eggs, and often bc-coine bc-coine sick and stop laying altogether. al-together. Ventilation is needed need-ed also to keep the house dry. When the circulation of the air is poor in cold weather, moisture collects on the inside of the walls and roof. At a freezing temperature under such conditions there is a rapid accumulation of frost on these surfaces which makes the house very uncomfortable. uncom-fortable. "Ventilation to provide pure air and dryness in a poultry house is simply a matter i(f keeping doors and windows open as much as is necessary to keep the walls dry. Few poultry keepers have any difficulty in doing this until the temperature goes low enough to freeze water in the house. Then the tendency is to close doors and windows to keep the house warm, A general ru)jf may be followed ' PP is to open doors and windows H as wide as is necessary to H keep the house dry in cold H weather and to keep them H wide open when water in the. I H house will not freeze. J H HOOVERIZED MENUS FOR H MEATLEES DAY. Expert Gives Recipes that Please aH both 'Palate and Purse. v. 's (O WM One solution of the meatless H (lav problem is the following, H offered by Miss Ilortense White, M of the home economics depart- saaaal incut, Kxtension Division, Utah sbbbbI Agricultural College: ':'H Breakfast 1 Tlaked Bananas with cream H Omelet 1 1 Graham Muffins H Luncheon H Cherry and Peach Cocktail (hot- M tied peaches cubed and served 'H with bottled cherries.) H Boiled Fondue H Kicc pudding served with jelly. tMM Boiled Fondue: WM yi cups bread crumbs M Vz cups cheese cut intv small M pieces H 2 T. butter 'i cups milk fl 1 a'kr n 6 ox. crackers. MM Soak the bread in the milk. H Moll the butter and add the WM rhepse. When the cheese has jH melted add the soaked bread SB crumbs, the eggs slightly beaten, p and the seasoning. Cook a sh-irt i time and serve on toasted crack- &S' ers. bsp Dinner Jjf SaY-on Loaf White Sauce ' wi Mashed Potatoes :K Lettuce salad O'ccbee S.'.lad . $' Dresing) t Steani' d Apple Pudding. ym Salmon Loaf:: Sfg Mince 1 eup salmon; add V$ cup E stale bread crumbs, 1 slightly 3Ey beaten egg. '4 cup milk. Season HM with Vi t. s..lt. Put in an oiled rag mold and stenm or bake 30 min- iflEf utcs. Turn from mold and serve mm hot with white sauce or other fish 'bbbbI sauce or without sauce, sliced Mm sH Peebee Salad Dressing 'Mm 2 ttablcspoon$ful peanut butter t 4 tablespooiisfuljtjiin sour cream H 1 tablcspoonfut lemon juice H 4 tablespoon gait, speck of pep- MM per M i tablespoon mustard mX Beat ag, together .. u ..,.tf, |