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/ About the ....House SOMIC CHOICE REUirES. ^5allel•kru^lt Salad â€" A friend of Biine liud iiuidc all Iht proparutions (or II ciibl)«Be stilud f(ir lea, wlien She found to her dismay that it wn.s Hot pos.sililf to get any cris]), fresii tMbbaRC that day. nowo\or, she bad a happy inspiration. Slio l/ouglit 1 iiuart of sauerkraut, ur- l/anK-ed it in her aalad bowl, gur- flishcd it with parsley and poujctl over it the inajomiait^o (Ire.vsiiit; iii- tcmlcd for the cabbage. '1 he re.sult Was u very delicious salad. Potato Uolls â€" lloil and mash live larKO i)oLatoes with butter the size of an egK and tabl(S|u,on Jard, 4 CK'Ks beaten separately, 1 cup milk. lli.x all together with 1 teacup ,of yeast and 2i pounds sifted Qour. â- Set it to rise at 10 o'clock in the morning. At 4 o'clock in the after- noon roll them out on«^half inch thick and cut into biscuits with very little handling. I'ut lliem into the pans and let them riae until tea time. liake a light brown in a ipiick oven. Celery Croquettcs^t'iit well clean- ed stalks of ceiery in small pieces. Cook until tender in sailed water and then ilrain. Melt i cup butter and cook in it i cup Hour, i tea- spoon salt and a dash of bfack pep- per. Add gradually, stirring all the time, 1 ciii) of tlic water hi which the celery was cooked, or 1 cup chicken stock, i cuj) each, and 1-8 cup cream, also 1 well-beaten egg and 1 pi celery measured aftor cook- ing as ahovc. When cold, .shape, dip into heaten egg and bread crumbs and fry to a golden brown in deep fat. lUpe Tomato I'rcscrves â€" .Select J peck nice, s.nootli tomatoes, not over rile. Scald, |e.l ai:d weigh. To each 1 lb allow 1 llj sugar, juico and rind of 1 lemon, and a s-mall piece of ginger root cut into small slices. I'ut all this in a porcelain kettle and cook gently three hours. The tomatoes should not los* their shape but should be clear and tender. Put into tumblers and stand away to cool. Tic up with two thicUaesses of lis.sue paper. Moisten the top with walCi- or white of egg ;ind wlun di.v, jdaco in a cool, dark idaco to keep. Mother s Fried Cake.^ â€" Two cups Sugar, ;i eggs, 1 cup sour milk, 1 tcnfpoon soda, 1 tablespoon but- ter, season with nutimg. Mix just stid enough to handle, roll out about an inch thick and cut with a cake C'.itler in rings. Kr.v in hot lard. 'Pake out ol lard and ha\e a dl.'-h of granulated sugar. Jtoll the iiot cakes in the .sugar and lay on a dish to cool, 'fandle carefully. Hot W'at-er Sponge Cakeâ€" Two well beaten cgRs, 1 cup sugar, 1 cuji flour, 1 lC:iHiioon cream tartar, well mixed with the (lour, 1 teaspoon extract of li'iiion, I tea-spoon salt. Stir all together until <|uite smooth, then add } teacup boiling water, in whioh J teasiuvou soda ha.s \uvn dissohed. Stir luLskly, and i>ut ia the o\en as seion as jio.ssiblo. JJuked Indian I'udelliig â€" Scald 1 pt milk, J cup Indiaii ine'al moistened with a little milk stirred in. (."ook until it thickoii.-;. atld a little salt and gingei-. a litl'e spice if .von like, 4 cup raisins, and jioiir into .voin- baking disl. Add 1 ([t cold milk and 1 well heaten ogg. Hake three and a half or four hours. Servo with sugar and cicam slightly sour or whippcil cieain. t'ombination Marnmlado â€" .Select 1 bushel red tart apples and i bn.shol grat-e.-*. Hoil the ap|)l(S in a little Water 'till the.v arc (|iiile solt, then rid) thiough a sieve with a spoon. Take the grapes from the .stems, pul in a diwh, add a litllo water and cook till the stods and siluns will feparale easily. Then mix the .sieved api les and grapes together and artKl from J to 1 lb sugar, as desired to each pound of the ap- ples and grape mixture. Cook till thick enough to suit, and then can the !-aiuc as fruit. Quince Honey â€" I'sc live i.'oundn cof- fee sugar. Hoil till thick as tally. Have grated six .piiuces. Doil till logcl her from lllre^e to live minnlcH, Mlirring nil the time. I'ut into jelly glasses. White Corn Hrea<lâ€" Tnko 2 cups white corn meal, 1 cup (lour, 1 lea- itpoon soda, I leaMpoon salt. Mi.\ thoroughly uhile dry. Then add onoiigh Four milk to n.ake a hatter thicker than for caUi-. Ilont until very light. Crea.se the pans (irst, and ka\e on hack eif the hio\o un- til wanted. Have them on the front whore they will kco]) hot while (illing. Hake in -i very quick oven. retlidiat Tails.â€" TuKo li.J ciqis flour. '; cup sugar, J cup butler. Hub batter Into (lour, add sugar. Mix with Hulllcieni water to make a smooth dough. Divide into two pieces, lioll into round cakes, si/o of a dinner plalo. Cut a round cake from the center of each with tumb- ler, then divide outside of caih into H picca'f, prickle on top with fork, dimt over with ur.o ground sugar anil bake in a modcrato oven about '20 niiniilcM A Dainty .lolly Dishâ€" Make a plain Jelly from gelalliio: (lavor with orange. Take oranges and cut them half In two. Take out the pulp, cut them (Paw ti-fth) nronnd thi- edge, (ill with the jelly with v\hi|i|«d «r«am on the top. This dl: h makes * table look very nice. ViMc>rar CriddiemkcHâ€" if yon havo I no sour milk, siibstitnte in sweet ' milk griddlecakea for the cream ot tartar a tean|.oon of viuc'tjar to a teaspoon of soda. Ul^LATINE SALADS. Thu.su salads are very appetizing and when daintily garnished with j lettuce, endive or cress will, oft- times tempt tile most capricious al>- petilc. Dressing â€" Alelt 1 tablespoon but- ter, 1-y can of tomatoes. To this add a slice of onion and a bit of \ dricel red |)ei>por. t'ut In a pan over j the lire und let boil two minutes. [Add suit and 2 tahUspoons gelatine 1 whii h lias been soaked for llireo [mimiias. When the gelatine is thor- oughly (lis;,olved strain into small jcuiis. When cold, turn out on a I lettuce le>af and servo with cheese ; crackers and the following dressing. Dressingâ€" Melt 1 tables'i.oon butler 1-y pt vinegar, 1 lablesiioon each ' Water and augar, a dash of reel jpepiifr und a sullspoon salt. Heat i the yolks of 2 eggs, turn into the above and cook in a double boiler until it thickens. Add a fevv chol>- jHjd l!:a.<lish walnuts. When cold servo over the tomatoes. Fruit Salad â€" 'i'o 1 i>kg gelatine add i pt cold water. l,et soak for three mimites. Add the juice of 2 Iciiioiis, i pt sugar, 1 qt boiling water. Place to cool. W'hon it be- gins to thicken, add 1 sliced ban- ana. 1 orange, shiedded, a fevv raisins, and u few white grapes, 'i'urn in a melon mold. Wiien thor- oiLghly chilled turn out, garnish well and serve with the same dress- ing used with tomato vsalad. A Clear .Salad â€" Place in a granite pan over the fire 1 ]>t stock, a slice of onion, a l)inch of nince, a little chopped celery, the juice of half a lemon, a bit of a dried red popper, and a sallspoon of salt. lx>t thi.s sininior for .sovernl min- utes. Add 1 tnble.spoon gelatine, whieli has been soaked. When the gelatine is thoroughly disfrolved, strain and color green. Cool in a -.-imall mold. When ire cold, garnish with cress and serve with a French dicssiiig. HOW TO ^SAVE MONr:Y. lly adhering to the simple rules given here any grade of woolens can be cleansed without shrinkingâ€" but they must be follovvod carefully. Never put woolen blaii'-ets into the rogulnr wash, and choose a windy dny if possible. The colored hor- deis of the blankets will sometimes fade, in .spite of every i-recaulion. but .\ou need never havo them shrink. 'I'wo persons aie always n;.eded to pull a blanket into shajie properly. Have the washing and running waters of about the same degree of heatâ€" aliouX as hot as you cait bear the hands in comfort- ably â€" and allow one level leaspoon- ful of powdered borax to every gal- lon of water. Jnimerse the blankets into the suds, and let theiu stand ten or (ifteen minutes before wash- iJi.g; tl-en work them up and down, ftfiuoeze and rub with the hands, hut never on a vvashboard. Never hang vviiolens in the hot sun or out of doors in freo/ing vve'iil.h.'r. Hinse through two waters, using a little less borax and no soap. Never rub woolens on a washboard. After wringing pull into shape and dry a.s (piickly ns pos- sible, pulling out during the ju-o- cess of drying. In winter you can dry on clothes bars, standing the latter over » furnace regi.-pter or near the kitchen range. Woolens havo a fresher, sweeter odor without ironing. .Smooth with the hands. This way has been given n thor- ough trial, and has been satisfac- tory. TUlil'KNTlMlO. A tablespoonfiil nddod to a pall of water, with which the door is scrubbed, will take away the clo.so smell and make it delightfully fresh, ft will also brighten a faded carpet to sponge it after sweoiiing, in the above i roportion. MAUIUACI'; IN FllANCK. In Franco a man on entering tho bonils of niittriinony renders him- self legally res|>oiisiblu not oidy for the siipiJorl of his wife, but for that of her pariMits in case thoy fihotdd heemiiu destllute, and tho same obligation is incurred b.y the wife In regard to the father and mother of her hiishaud. PitEPArilNG COWS FOU WINTEU. The time is fast approaching when dairy stock must lake to winter quarters and in many dairies pass through an ordeal not particularly productive of prolit, writes Mr. H. E. Cook. Stables are not warm nor light. Unpleasant surroundings sure enough, and tho poor cow comes to dread a long, cold winter even though an abundance of food is at hand. This lack of favorable en- vironment always makes for less. I speak of this because there yet re- mains lime before winter to coil the stable on the inside with rough lum- ber, if nothing else is at hand, 'i'his can be covered with a coat of white- wash and studod between with marsh hay or straw. There is no excuse this year for lack of material. A few more windows put in will surely produce better results. The great majority of dairy cows, are pastured. I know from 25 years' creamery experience tliat cows invariably shrink when lirst stabled. 1 have taken in milk at tho weigh stand, when cows standing out, even in cold, iinre.asonaibio weather, would give more milk than those in the barn. Surely this seems paradoxi- cal, what shall wo do, leave them out? Not by any means. Tho cows that are stabled are usually SHORT IN THEIR RATIONS. We rarely take into account, even wlien feeding liberally in the stable, the fact that cows get some food value in the field. I vvus carefully ob.serving one of our herds recently, after eating all the.v would, in the stable of second growth clover. They then went in- j to an old pasture and secured a lit- itle more. If they were deprived of this run, as thoy will be when sta- ! bled, a shrink would surely follow. I We should, therefore, very malcrial- I ly increase the food allowance when |sita;bling begins. If this Is accept- jcd, then early stabling should cer- tainly be practiced. Again, the breed will in a moiusure govern our actions. If A.vrshires or .Shoi thorns, they will not mind tJie earl.v fall changes as keenly ns the Channel Island cows. Tho condition will also make a vast difl'erenco. If cows are thin in (lesb tlic stable must provide the heat and protec- tion, if the cows arc fat, thoy of- ten seem to enjoy the cool weather. Aninuils stdler most when wet and cold. Even when the temperature is comparatively high tor the sx^a- ion. elampness counts for loss. I saw cows in Ilocember standing much ot the lime out of doors and reall.v sulTering simply from the ef- fect of a damp atmo.s-phere. IT WAS ABOVE FHEEZING. At the same time our own cows were happy in a stable at ,5H to GO degix>es. when the temporaturo oul- [side was zero. We think of the cold of the.se northern latiludci;, but i have seen as much animal sulTering in the milder si'ctions as 1 havo in our northern climate. Dampness is death to animals. Continued, it means niilk shrinkage lirsL and di- .sease following. I do not thiidi this is fully appreciated as a fact. The beef animal has nature's protection, fal; the dairy cow puts her fat into the milk i)ail. From .September to October 30 is perhaps the most critical time of the year for abundant food. In the (irst place the same milk production rei|uires more food than iluring the summer, (Ui account of less favora- ble weather and an increa.sed per cent, of solids in the milk. In oth- er words the food cost of UK) lbs. ot milk is increased just at a perioel when homo grown foods, grasses pnr- ticularl.v, are each da.v growing less. If they are not at hand, fal.se oconom.v prevails when purchased concentrates arc withheld. I am a (inn believer of gi'ovving ever.v pouiKl of food upon the farm if possible. I would not. however, consider such nn iron-clad rule al- ways advisable. In fncl. tho conser- vative cons<-ientio\is writer or speak- er upon farm matters often feels like forover IIOLDINO HIS PEACE. A dairy might ahundantl.v pa.vr for (â- xpensive grain food at this critical period against tho common prac- tice of tho farm. In m.v judgmont, with dairy-bred cows, the generous ins IDEA. Do you think it's right for a man to call his wife down r It isn't a (pieslion of right ; it's a fiue.stion of courage. PERSONAL POINTERS. Notes of Interest About Some Prominent People. Mr. Baylis, K. C, though provid- ed with a retiring pension by the Liverpool Corporation, at the age of eighty-five still retains and per- forms all the duties of the office ol Judge of the Liverpool Court of Passage. Ho has occupied this pos- ition .since 1876, and it is believed he is the oldest occupant of a judi- cial office in the country. Lord Dunmore may be said to be tho most intrepid traveler of whom, tho peerage boasts. Ho has rough- ed it as mucli us any man living, and is never so happy as when trav- eling. On one oxpedition he lived in the snow at an altitude of some 17,000 feet to 18,000 feet above the sea level for a fortnight, and on another occasion, while hunting in Asia Minor, brought down 1,600 head of game. Though onl.v twenty-four years of age tho Marcjuis of Graham, the eld- est son of the Duke of Montrose, has had considerable e.xporienco both as- a sailor and a soldier. He served an apprenticeship in the merchant .service and hold's a captain's cer- tilicato. Two years ago ho navigat- ed Lord Brassey's yacht, the Sun- beam, from Australia to Cai)e Town. There he disembai'ked and, joining the Army Service Corps, took nn active part in the Boer war. The Archduchess Elizabeth, daugh- ter of the Crown Prince Stcphano. is a very clever artist, and recently sent several tirawings to her grand- father, the Emperor of Austria, as a birthday prcs«?nt. Among thorn were several portraits of chililren. feeding of rich, nitrogenous concen- trates, bringing the ration under 1 to (>, is after all a mistake if prac- ticed for long periods. There is a limit to the milk (low innd the King humorously a.sked why of every cow, a constitutional bar-lihoy all had their mouths open. In rier beycnd which wo pbould not go , explanation tho Princess wrote: when feeding for continued profit. A I'-The children remain still only when strong temptation faces one to crowd I promis-c them sweets, and then in extra gluten, distillers' grains, etc., when we note the increa.sed luilk flow'. Watch out closely, how- ever, for the strength, vitality and health of the madvine you are work- ing. It is the boiler capacit.v linal- ly that governs the strength and they open their mouths wide.' It is rather a peculiar coincidence that the early days of two Vuch well- known theatrical celebrities as Mr. Henry Arthur Jones and Mr. Wilsjon Barrett should have Ijccii so curious- ly similar. Each is the son of a speed of the engine. When that fails ! farmer, and the parents of both were no elaborate energy will do tho ^„ strongly prejudice<l against the- work. Prepare an abundance of aires that" their sons were forbidden, coarse, bulky food, like grass, clov- „,j(ier jjcavy penalties, to e>ntcr their or or silage at this season and then ijoors. In" spite of snch discournge- add to it according to condilions, market value of milk, milking per- iod of the stock, llieir condition, tho stable Ihev ma.v have and very many mcnl, however, both havo become fa- inous in the theatrical world. i Tho Czar's bodyguard consists of fifteen Circassians noted for their contingent fancies or facts that face Uponness and courage. Thoy accom- tho judgment of the owner, a vary- ing (luanlit.v of concentrates. I'ut pany the Emperor cver.vwhciv. some- i times in disguise, sometimes in uni- tlie.se cows where they are comforta- f„,.,]i, and on occasions as private ble indoors. or out. and wo have jvontlemen of tho Court. Thoy keep done about all that we can do health, comfort and profit. for In an a special watch on tbe kitchen, and examine everything that is cooked j before it is placed on the ImiK-rial I table. The wine is tasted Ihreo or four times a dav for fear that it interesting paper on the j,i,o„ia bo drugged, and every ar- MORTGAGE LIFTER. **'***fe^^'^>€: "OooU Heavens, I hope ilut boar can rmrt I" MJKe above subject before the Iowa .Swine Procder.s' Association. Prof. C. F. Curtiss said that no other domestic animal is capable of converting the ; foodstulTs of tho farm into linisheHl meat products so economically as the \ hog. This ability has won for him the well deserved apiiellation gf "mortgage lifter." The modern hog is capable of making from twelve to fifteen pounds of pork from one bushel of corn, tho choice pans of which are worth from twenty to ! thirt.v cents per pound retail. Ow- 1 inp to its nature, the hog is very | son.sitivo to climatic chaiiges. and >, this should be recognized in its j treatment. Under domeslicalion the digestive oi-gans of ibe hog havo i been enlarged, which in turn givo greater capacit.v ns well as depth and length of body. Tho increased digestive capacity gives earlier ma- (urit.v and a greater propensity t(< fatten. ALFALFA FOR MILCH COWS. A test with alfalfa was made at the W.voming ExiK-riment Station, comparing alfalfa with wheat bran as a ration for milch cows. As is well known, in ever.v dairy .section. tide of diet passes tho inspection of at least six members of the ever- wakeful guard before His Jlajesty partake's of it. The Shah of Persia, who one even- ing during his recent stay in Lon- don paid a visit to the Empire, could have furnished a "turn" him- self which would have been ciiviod by many a performer on the music ball boards. Ho could have given an astonishing exhibition of marksf- ir.anship. for the Shah is nn expert ishol with both rifle and pistol. Ho ! never misses, and can succo.s.sfiilly IX'rform all manner of trick shots. jOn one occasion a copper coin was thrown into tho air and ho shot a â- riole through its center, whilst at another time he snuffed a candle at. I a hundred paces. ! The following amusing story is itold rogareling tho Shah's relations I with his Poet Laureate. On one occasion the .Shah road to him one ot his own poems, and asked lor his loidnion. "Even if I desxrve your I Majesty's an.ger," said the candid poet, "l must say that it is nn.v- tliing but poetry." The Shah, feel- ing insulted, cried out te> those who waited on hii.-.: "Take this ass to itlie stable." After a little while. vvhciit bran ..s an exceedingly etll- „^ ^,5^^ the poet cent fml for tho product u.n "t ! ,,^ ...^^-i.,., ^,,i« time with a fresh m k. It IS etus.y digx-sted and U.o , ^> <",,, ^.^^'^^ ^vhen he had finished returns are always satislactorv. : ,. ,, However, it is - ^.-i,. | reading, the very costl.v in the western states, and alfalfa is cheap. Accord- ing to anal.vsis tho alfalfa contains a little more crude protein than bran and considerable more ash. With this in view, a tost was made for 20 days with some milch cows upon a neighboring farm. For the lirst ten da.vs a ration containing a small amount of bran and all of the alfalfa hay that would be eaten was given. The last ton eluys a heavy food of bran, with native hay was given. The ri'sults show that al- though the bran producetl tho high- est yield of milk, the alfalfa ration Was by far the most economical. 'set of ver.sos. poet started to go away. "Where are you going?" ask- 'ed the Shah. "To tho stable, your Majesty." was the reply of the poet. This time the Shah enjoyed the joke, juiul the poet wa.s forgiven. VAl.lETY FOU POULTRY. There is scarcely a vegetable fhot goes tipon tho farmer's table that ma.v_ not ho used to advantage in feeding chicks, both young and old. Thick sour miik ma.v be used for adults, while curds of milk make an excellent food for young poultr.v, but cannot bo used loo often. (!ri>en onion tops and garlic are much rel- ishoil by both chickens and ttirkoys. and will he found cimducivo to the health antl growth ot all kinds of young, ixjultr.v. A variety of fooil is (piite cs.sontlal to tho growth and highest state of health. Fowls arc feuding from nwvrnlng (ill night when provided with a gtiod range, and this is a ver.v essential feature. A con- stant acldition to tho supply ot food in the croi> appears to bo one of the laws of good digestion. NOVEL WAY OF SELLING TOYS. The iroprieloiK (vf a Chicago dr.v goods store have hit on a novel and ei'.ectivo method ol ensiuing the sale of toys. The iiriii has s-et up o miniature park anil l>lay-gi ouiul on the prenii>es, where children may en- joy theni'.iel ves while their miithers make lairrhases. The little ones can play on the grass, dig in the .-iand, and sail boats on the pond. The llrni supplies all. toys free of charge; and this is how the playground pays, for when the mother coii.es to tai^e away her child the sweet sor- row of parting with the toy asserts itself, with the result that t><r the sakiv of peace the toy is conveyed to the child by tho usual means ol purchase. CHiJl?CHK.S .SOLD HY AUCTION. In Henmark parish churches can be put iq) to public auction like any other chattels. Two have just luen solil on the island of Morsoe They formed part of tho estate of a bnnknqt feudal proprietor, ana were disposed <if under the hammer. A po.-it-ollico receiver bough' one for HO.dOO crowns. The bargain had more to rocommeiui it than .'omo would think, seeing that live pro- prietor has titling lights over th« ' pmisliioiiers. f- 9