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â- J-.'a*- ^^kiSsz. M-Pfigfe® â- ^1' » SKIM AlILU von TIIK CiUOWINU IMG AND CALF. Hoard's rairymun, lu u recent is- Kue, Kuys :â€" I'rcach as long ami well as we can on the fccdinff value of skim milk, there are thousands of faruicrs all over the land who have no true idea of its value or how to preserve it as its best value, or how to feed it to the lioiit ndvantaRe. This lock of judgment on the skim milk question is clearly shown by the 'Creamery Patron Investiga- tion' we have been making. Note the number of farmers who estimate Bkim milk to be worth only ten cents a hundred pounds. No man who is as well postetl as a -ery ordinary dairy farmer ought to bo would nuike an answer like that. What is skim milk worth at the present prices of pork '? At least 30 cents a hundred, if fed to young, growing pigs, and fed with good feeding judgment. II. B. Ciir- ler, the noted dairyman, made e.\- lended experiments to learn the value of creamery skim milk, and he found that, if fed to shoats weighing 100 pounds, it was worth 25 cents a hundred when pork is worth $4. no per himdrod live weight. Uut this widespread ignorance of the value of skim milk is shown in the way men take care of it after they get it. The palion hauls it home from the creamery, dumps it into a sour, stinking swill barrel that hasn't been cleaned in a year, and if it is not sour he then does all he ran to make it sour AS ,S(K)N AS POSSIBLK. If he would read he could know that nearly half of the solids of that skim milk is milk sugar. It is the milk sugar that is K])lit up into lac- tic acid and makes the milk sour. The fattening power of the sugar is gone when it is turned into acid. Hut the effect is still worse when this sour skim milk is fed to caives, for the calf will not thrive on such food HS well even as the pig. In our own work wo lind that sweet 6kim milk is worth considerably more than can be got from it in pig feeding by using it to feed to grade lieifer calves. To raise likely heifers till they are ten months old and then sell them will bring more mo- ney for the skim milk than if it is fed to pigs, or course, the pront in Btill more increased if the milk is fed to thoroughbred calves. Hut what amazes us is the low estimate farmers who really [iretend to be dairymen put upon the feed- ing value of skim milk. The following bit of experience will ehoxy what it can be made to be worth : Wo know of a farmer but a short distance awny who raLwd a bunch of Guernsey grade heifer calves and sold them at ten months of age for S~0 each. They were line and thrifty, hut not fat. Ho fed them 4,000 pounds of skim milk each, and to each a dollar's worth of oats and a dollar's worth of flaxseed meal. He counted the calves worth S2 when a week old, for that was what the calf-buyers would pay him. Tak- ing §4 out of the twenty to pay for the infant calf, the oats and flax- Reed meal, he had glO left to CUEDIT OF TIIH SKIM MILK. The labor of feeding and care would be about the same, whether lie fed it to calves or pigs. This calculation would make the skim milk worth 40 cents a hundred. The oats and (laxsced meal were charged to the calf at just what they were worth in the markets. All this was done with ordinary creamery skim milk, but there was good calf sense shown in feeding it. Thus we have another proof of the money value of intelligence. Whili! skim milk is a most valuable food for young iiigs, if it is not at bund sonu! satisfactory substitute must be used. A mixture of three parts coriimeal, three jiarts mid- dlings and one jnirt tankage (con- taining about ."iO per cent alliu- minoids) nnide into a medium slop will luiiiish a highly relished and nutritious combination for young jjigs and will i)romote rapiil growth. After considerable use of tankage with pigs from ten weeks old and upwards it seems apparent that it furnlHhes a food of great value. Oil- meal nu\y be useil in jdnce of tank- apy, but it will hardly lake its place. As the pigs increase in ngc the percentage of middlings nmy be decrenr.ed and that of grain increas- ed, though the change should be Blow, I'tu'e-bred piijs of high class niny be grown on this diet. KATITII WOUMS. Among agricultural workers Jier- haps the earth worm receives the least attention nn<l consideration. Its value to the land is seldom ap- preciated. It bores through the Boil, making little tunnels in every direction, thereby admitting the air and moisture not only to the soil, hut through the soil to the subsoil. During the process of boring it cats Itfl way along, tlicrcby grinding uji little |)nrtlcle8 of earth, rendering them, finer and In better condition to retftih moisture especially what is known us film moisture, Avhich fee. Is tlie tiny rootlets of plant life with soluble compounds Ihnt h.ive been tH|*,nred in the great chemfcal laboratory of nature for this spe- cial ourposo. On most of our farms angle worms n.ro the best If not the only subsoil workers in use â€" they are probably the most practical sub- soilers that are at work on any farm. When the ground ts dry, earth worms bore deep, but with each shower tlie.y conio to the surface, bringing a load of subsoil which they deposit on the top of the ground. They also come irp every night, always bringing a load of subsoil to liiix with the upper earth, and always leaving a channel to lead the air nnd moisture down. lOarlli worms are night workers ; thoy i)refer to lie quietly in the deiiths of the cool earth when the sun shines, but after-fall they are very busy. It is dilTicult to realize the extent of the changes brought al>out rt.e land in this way, but it is estimated that earth worms on ricH, moist soil that is especially adapted to them, will bring up an inch of earth in a single season. 'I'bis would, of course be an excep- tional case, but their work on any good soil is sufficiently noticeable. Tn this way they assist the good farmer who has supplied his land with plenty of humus in which they delight to work. SMOKED MEATS. An Knglish farmer who has often been complimented upon the excel- lent character of his smoked meats in a letter describes the method he pursues in an Australian journal. The outlit for smoking bacon con- sists of a large hollow log or a cask. If a log is used cut out a piece about four feet in length, stand it on end and around the top, inside, drive a few nails on which to hang hams and shoulders ; then drive two forked sticks into the ground inside the log, one on each side, and across the forks place a stick with two hooks, one at each end, upon which to hang the bacon. With an inch auger bore a hole near the bottom and when the pork is hung inside cover the top with two or three thicknesses of bagging. Having everything ready get a cold- blast smoker, charging it with slow- burning smoky wood, and force the smoke through the suger hole in the log for about five minutes at a time three or four times a day. A [ilug should bo placed in the hole after each smoking. At the expira- tion of three or four days, ho states the bacon will be nicely browned and ready to take out. HOESE PECTILIAEITIES. A Dentist's Experience With a Savag^e Stallion. There is something about a highly organized, intensely nervous horse that makes him quick to form likes and dislikes, says Francis M. Ware in "Our Noblest Friend : the Horse." Horses are perfectly sub- missive in the hands of some men, although they have never seen them before. A certain "horse dentist" was sent for to attend to the teeth of a very savage stallion, but, through a mis- take, was not informed that the aninml was vicious. He came, and finding no one In charge of the stable, nnd seeing that there was only one stallion there, concluded that that was the patient. lie en- tered the stall and was busily work- ing on the stallion's teeth when the man in charge returned. The groom could scarcely believe his eyes, as he had himself for years been the onl.y one who could handle the horse. The secret of it was that the doctor, not knowing that the horse was vicious, had no fear, and the horse accepted him, very pro- bably, since he did not speak, as his regular attendant. Certain race horses have been known either to fly into a frightful rage, or to shake and sweat with dread when they heard the voice of a jockey who had brutally iiunishcd them in a race ; yet this same rider could stand diroctl,v before them, and no demonstration followed so long as he did not use his voice ; but the merest whisper was enough to e.xcite them. One well-known race maro was so upset every dny by hearing the trainer's voice giving orders to the boy rider when at exercise that no- thing could bo done with her tuitil a code . of signals was arranged by means of a stick. From- that day, although the trainer changed his appearance in no respect, she was I)erfectly quiet nnd tractable, in s|)ite of the fact that the man was always about her, both in and out of the stable, lie might he in her box for a long time, handle hor In any wny, but if he spoke she would fly nt him instantly, and act like a wild thing for some time afterward. Certain raee horses also take such n violent antipathy to certain riders About the I ....House I COOD THINGS TO KAT. Potato .Soup. â€" Put on one quart of milk to boil. Take six potatoes, one stalk of celery, one even table- spoonful of butter, half a small onion, salt and pepper to taste. Pare and boil the potatoes. Wien the milk boils add it to tJie onion and celery. Mash the potatoes and pour over them the boiling milk, add the butter, salt and pepper. Strain and servo. Black Uean .Soup. â€" One quart of black beans, soaked over night. In the morning add three quarts of cold water and boil six hours. (When done they should nmsh easily), strain and add a quart of rich stock, a few whole cloves, a scant tea- spoonful of allspice, a bit of mace, cinnamon, parsley, celery and sage. Three table.spoonfuls of butter, a small onion, a small piece of turnip frie<l in the butter. After taking out the vegetables add an even teaspoon- ful of flour to the mixture and strain the second time. Add slices of lem- on after it is in the tureen. Chicken Pone. â€" Take two chickens of about four pounds in weight, cut into pieces to pack closely in a saucepan, cover with water, sprinkle with pepper, salt and sweet mar- jorum; keep the pan covered while it holla. Allow it to boil till the flesh drops from the bones. Remove from the fire, take the meat from the liquor, remove the bones, fat, skin and gristle; then cut the meat into very small pieces â€" it is better not to chop it, as that absorbs the juices, but it should be nmde as fine as possible on a plate. Uoil the wa- ter down to one pint. Have ready two otmces of gelatine and place it over the lire, stirring until dissolved. Then add the seasoned chicken and let all boil together a few minutes, stirring gently to keep from burn- ing. Pour into molds and when cool set on ice to harden. An old or tough fowl served in this way makes a very palatable dish. Goose Dressing. â€" Take four apples, peeled and cored, two small onions, a pinch of sage and one of sweet niarjorum. Boil them in sufficient water to cover, and when done rub through a sieve. Then add enough mealy boiled potato to cau.se the dressing to be dry. Add pepper and salt, and stuff the goose. Sweet Potato Pudding. â€" W'hen bak- ed sweet i)Otatoes have been left over, an excellent way to use them is in a sweet potato pudding. Mash the potatoes â€" half a pint or one cupful â€" smooth with a silver fork. Stir with it the beaten yolks of three eggs, one cupful of siigar, a half-cuplul of molasses, a pinch of salt, a little grated orange peel, and milk enough to umke a stiff bat- tor. Ttake, stirring in the first crust that forms. Potato Yeast. â€" f Irate five new potatoes. Put a small handful of hops in three quarts of water and let boil one hour. Place the potatoes in a dish, add one-half cup of salt nnd one-half cup ' of molasses. Then strain the boiling hops into it and let it stand imtil cool. Add one cup of yeast and it will rise quickly. A Delicious Dessert. â€" A delicious impromptu dessert can be evolved with a fresh pineapjde and some whlppe<l cream. Flavor the cream with a little sherry, whip to a stiff froth and pile in the center of a Hat glass or china dish. Shred or dice the jiineapple, and arrange around the cream, dotting the latter with a few maraschino cherries. These pre- serveil cherries, it may be added, combine agreeably with sliced ban- anas and whipped cream. nice Cakes for Dessert.â€" Take a pint of boiled rice nnd wash in a bowl till smooth. Mix with it two well beaten eggs, a i>int of salt, a pint of sour milk, half a tcaspoonful of soda, dissolved in a few drops of water and sufficient flour for a bat- ter. Fry on n hot giiddlo. butter when hot and sift sugar over them. A dust of powdered uuicc with the sugar is a good flavoring for rice cakes. Serve Immediately. ough. Flavor to taste. Put part of it on the bottom of one cake, lay the other coke on with the top up and put the remainder of the cream in a pastry bag containing a star tnbe in the end and decorate the surface with dots of the cream. HINTS TO HOUSEKEEPERS. How few housekeepers know any- thing about rice except as a basis for a cheap pudding! And yet, in digestibility and nutritive value rice takes a very high rank. The rice- eating nations are said to be famed for unimpaired digestion, and still to have nmch physical endurance. Kice- eating Japanese soldiers, in the war with China, were able to outmarch all others. In the south, rice takes the place of the potato and of oat- meal also, and is no doubt superior, in nutritive value and ease of diges- tion to either. Cooks must learn to serve rice properly. Generally it is served as a pasty, bluish mass, uninviting in appearance. Plain boiled rice must be cooked rapidly, in plenty of wa- ter without stirring and should go to the table each kernel white, flow- erj' and tender. Served to be eaten with butter, or with a rich brown gravy, it is excellent. It forms the foundation for many made dishes, it makes rice mufFms of superior quali- ty, also croKi'uettes, it is a valued in- gredient of stuffing for chicken or veal, nnd it is good to add to stock in the making of soups. Mrs. Wilcox says the moat delicious brown bread is made without mold- ing and with only one rising. For two small loaves soak half a yeast cake in a little warm water until dis- solved. Make the batter with warm water, sweetened to taste. Thicken with one-third fine flour and two- thirds Graham flour, and beat the batter five minutes. It is of the right consistency when a spoon will stand upright in the center. Put in pans, lot rise till it doubles in size, and bake longer and more slowly than white bread. THE HOME DOCTOR. Brown sugar stops the bleeding of a fresh woimd. For indigestion try the beaten white of an egg in a wineglasslul of cold water directly after meals. A mixture of equal parts of sweet oil and tincture of iodine is said to relieve corns and bunions. Headache, toothache, backache or most any joint ache will be relieved by heating the feet thoroughly with the shoes on. Mucilage has been found to be an excellent remedy for burns. Apply it to the burn and lay on any soft blank paper. The mucilage soothes the pain, while the paper excludes the nir. For a stiff neck, pains in the chest, etc., warm some sweet oil nnd loib on thoroughly with the hands, then cover with sheet wadding, the shiny side out. Wear it until you feel comfortalile. A treatment highly recommended by a scientific magazine for poison- ing from ivy is to wet a slice of bread with water, dust it with com- mon washing soda and apply to erruption, keeping the bread v/et from the outside. Half an ho\ir of this treatment is said to be a sure cure. the Si>onge Cream Cnke. â€" Two eggs that they will not try to roee when Ijjnd three-fourths of a cup of granu- TWO SWfelOT CAKES. aingerln-ead. â€" Porto UIco mo- lasses gives a darker gingerbread than the higher pnc<"d grades. Add one cup of molasses to one cup of sour milk. Mix and sift two and a third cups of (lour, two level tea- spoons of ginger, one-half level tea- spoon of salt, and one and three- quarters level teasi)Oonful of soda. Combine the mixtures, add one- quarter cup of melted shortening and beat vigorously. Pour into a but- tered shallow pan and bake '2o min- utes in a moderate oven. ridden by them, but s\ilk and refuse to run ; nor are these boys alWay; those who have abused them. "I'm sorry we haven't much of n dinner," said Spraltn to Hloobum- per, whou> he had urgcul to stay for that meal. "You ought to have dropped in last evening. We had a stunning dinner then." "Why, papa," chirped Sammy SprnltB, "that's just what you tohl Mr. Taddolls ^t dinner yesterday." lated sugar beaten together very light. .\il(\ (\vo lablespoonfuls of boiling water (be snre the water is boiling) as qiiickly as po.ssihle. beat slightly, then add a cup of flour sift- ed twice, with a tcaspoonful of bak- ing powder and a salt spoonful of salt. Flavor slightl.v with lemon or vanilla or nutmeg. Bent until the flour is absoibcd, no longer. Bake in two jolly cake pans 12 minutes |in a quick oven, 'i*e batter is so thin the wh(de process of mixing can jlie done with the egg benter. Whip one cup of cream stifV, swcot- 'thero are 8ix cnnats connected with 'en witli pulverized sugar, milling it the TlinnieB, which ciler.d altogether ! a hpotinful at a time whilo you are I <}.S4 ' milgs. j beating until you have it smooth on- LEPROSY IN FRANCE. Special Hospital to Be Erected For Its Treatment. The revelation that leprosy exists in Franco to such an extent as to call for the erection of a special hos- pital has caused quite a scare in Paris. It appears that there are nearly a .score of cases under treat- ment in the St. Louis Hospital, and the Municipal Council has been asked to vote a^OjOOO francs for the erection of a special pavilion, so as to isolate them from the other pa- tients. It appears, however, that leprosy is not a contagious disease and that the other patients run no risk of in. ferlion. The doctor in charge of the hospital, however, fears that the lepers may be attacked by tubercu- losis, to which they are peculiarly subject. As cases of tuberculosis are treated in the same ward, he thinks it better to erect a special pavilion for the lepers. This declaration as to the non-contagiousiu'ss of lepros.y will come as a surprise to mo.st peo- ple, as it is a popular belief that the disease is contagious in the highest degree. As, however, there is not the slightest grounds to doubt these declarations of men of the em- inence of Dr. AUopcan and his aids, the Parisians need not fear the out- break of an epidemic of leprosy. ] DIDN'T KNOW JOHN. A short time ago, in a certain part of Scotland, a clergyman who had not been long in the place, hav- ing occasion to offlciato at tlve funeral of one of his Hock, made In his sornuin some touching allusions to the widow of the deceased. On coming out of the church the lady who had been the object of his compassionate remarks, turning to his pastor, said : â€" "That wos a grand sermon, Mr. X ; but what did ye mean when ye said, 'This woman strickeft wi' grief ?" "Why, you, of course, Mrs. Dâ€" â€" ." "Oh, well, well, of courfe. .ve meant kindly enough, ma dool ; but then, mon, ye sec, ye didna ken John."- I NEW AND STRANGE Ballooning is the latest cure for consumption. The patient has to make ascents at stated intervals, in- creasing or decreasing the altitude in accordance with his condition. â-  A piece of skin cut from a human body will show signs of life for ten days after separation. This dis- covery is important In connection with the grafting of new skin over a damaged part of the body. A French inventor has devised a combination horn and bell for cy- cles. The bell is placed near the india-rubber air bulb for the horn, and the cyclist can squeeze it with his hand while the thumb of the same hand moves the bell clapper. Fresh air tablets are a preparation discovered by a French scientist. It was while investigating acetylene that he discovered that he could combine certain chemicals into a tablet which, on being dropped into water, dissolved, and gave forth pure o.xygen. These tablets will be exceedingly useful in a closed car- riage, a submarine boat, a m'ine, or anywhere else where the air has be- come vitiated. The latest novelty in tops is one that whistles and rings as It goes round. In the hollow upper portion are a pair of metal discs and a hammer, while round the side are- several holes leading into tho hol- low. The air is sucked into the hol- low chamber through an opening at crown of this new toy, and is driven through the openings in the side, causing a whistle. The hammer strikes the discs and so produces th» ringing. Electric sticks for drovers are the latest device tor getting cattle into the slaughter house. Two insolated wires are carried along a stick, which las two bi-ass knobs at tho end. Tho cattle are touched with the "pimchcr" and receive a shock of 125 volts, which is just sullicient to give the beasts a sliarp sting and make them hurry up. There is no brutality about this method, as with the ordinary stick or goad, and the flesh is not bruised. A tumbler cleaner is an apparatus for use chiefly in hoters. When not in use, it presents the appearance of a sponge (shaped like a tumbler) protruding on a rod from a small Water tanlf. To use it, you place tho glass over the sponge and press downwards ; the rod sinks into the water as it descends, until the glass is submerged. The rotating move- ment of the sponge cleans the inside, whilo submersion and subsequent wiping docs tho same for the out- side. Three machines connected with ore another, and needing the services of only one attendant, make the bags for holding tea, con"ce, and powdered foods generally, pack these foods in tho bags, fold them up, and deliver them ready for sale at the rate of twenty-five per minute. The first machine makes the bags and passes them on ; the second- shakes the tea_ into the desired quantities, and turns those separated quantities into moulds, in which the bags have already been placed. The filled bags are shaken in order to "settle" the contents, then folded at the mouth, and made into firm packets. A novel contrivance for feeding poultry is now in use in Europe. It looks like a big washing tub on a stool : from the bottom hangs a rod, and at the end of this rod is a cup with some grain in it. but cov- ered with wire so that the fowls can- not get at it. They naturally peck at the wire in their efforts to get the food, and this makes the rod swing. The effect is to open a .small door in the bottom of tho tub and shut it again at each oscil- lation, and as the door opens a cer- tain quantity of grain falls out. If the tub is filled it lasts for two or three days, and there is no need for an attendant to feed the poultry at. stated times. ALL, IN NEW CHARACTERS. When Mr. Good came homo to din- ner ho found his wife in a state akin to despondeney, which was quite un- natural with her. "What, my dear, is the matter ?"â-  ho anxiously inquiretl. "Matter enough," said she. "Our servant has left us, and here is a letter from Sarah Armitage saying she will be here to-morrow and ex- pects to stay over Simday with us. W'hat on earth is to be dore ?** "Oh, that will be all right," said Mr. Good. "Harold can act as din- ing-room waiter, Millie can be maid of all work, and you can be cook. You know you are a good one. Wo wil^get along swimmingly." "And what will you do '!" quietly in(|uired Mrs. Good. "Mo ? Oh, I'll be a gentleman,'* he replied. "Very well, wo will try your plan, P'dmund," said she, cheerfully, "but I am afraid that wo shall all feet r.Tther awkward In our imacjcu.s- tomed roles." Mr. Good sa.ys she w-as as cheer- fid as a lark all tho remainder of the evening. The surest sign that an oil-lamp is not burning well is Virhen the flame is yellow in color. Foul lomys are always liable to cxplou.-