El Reno Weekly Globe. (El Reno, Okla.), Vol. 2, No. 30, Ed. 1 Friday, September 20, 1895 Page: 2 of 8
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AGRICULTURAL HINTS.
EXTREMES IN PIGEONS.
Pouters and lull a Are Two Hobble* of
Seoteli Fancier*.
It would require a large volume to
enumerate all the varieties of pigeons,
*nd a wonderfully interesting work it
would l e if it could carry us through
all the experiments and changes that
have been used in producing the varia-
tions from the original iilue Rock
pigeon. It is difficult to under.stand
how all these changes have been
brought about, how even the most
thoughtful breeding and selection
could produce so many wide differ-
ences. We have over one hundred va-
rieties. as different in outward appear-
ances as so many kinds of wild birds,
yet all so quick to revert to the
original stock if allowed to breed in-
discriminately. In the illustration are
seen two favorite hobbies of the Scotch
pigeon fanciers, each brought, to its
highest state of perfection in Scotland.
Long before the days of poultry and
pigeon shows these two extremes were
bred to these astonishing forms, and
now that the fanciers of Great llritain
have the stimulus of keen competition
limil-IillKD I'OPTKK AM) PA NT AII. I l-
OKONS.
and liberal cash premiums at the ex-
hibitions of their country, still further
development may be looked for. The
stately pouter cock in the engraving
was sketched from a winning bird
shown in England by the well-known
Scotchman and writer on pigeons,
Robert Fulton. These birds have in
their show cagcs a pedestal on which
to stailri that they may pose erect, this
being the ideal carriage for pouters,
as the length of their tnils prevents
the bird from standing straight when
shown on the floor of the show cage.
Length and slenderness of girth are
properties quite as much looked for iu
these birds as is the large, roundly-
intlatcd crop. The fullness in the back
of the crop in this pouter was a point to
which Mr. i'ulton especially called my
attention as being much coveted and
prized by fanciers. These birds meas-
ure from 18 to -JO inches from top of
beak to tip of tail. The legs, also,
should be long—ti to 7 inches being
expected on a good bird—and to stand
well'up a bird requires good length of
limb. It was my good fortune to see
the model of the portrait of the fan-
tail, iu the lofts of his breeder, not
long before the exportation to this
country. The precaution which the
owner took in handling this specimen
while showing it to me was only a
sample of the great care taken by
iiritish fanciers in rearing the birds
and training them for show purposes.
The way in which the show fantail is
picked up means almost as much for
the development of a well-formed and
well-carried tail as does the bird's very
breeding. Not a feather must be
twisted or displaced, not a movement
of the head restrained—for the car-
riage of these birds' heads is a valued
point if correct, and very offensive to
a judge of them if the bird is deficient
iu this respect. I have seen these
birds so proud and at rutting, so high
on tiptoe, that their gait, if so it might
be called, was but dancing, ami ap-
parently as mim.v steps were taken
backward an forward, while scarcely a
half-dozen in succession were per-
formed either way. Their motion was
whirling and turning, backward and
forward, all the while sticking the
head and neck forward and backward
in a nervous, strutting fashion, the
very picture of self-consciousuos anil
pride. Such is the fantail as seen at
our best exhibitions of pigeons and
poultry. The sight of a group Is not
unlike that of a bed of larg> white
lilies or tulips shaken by the wind.—
Orange .ludd Farmer.
AMONG THE POULTRY.
Boir.KD eggs which adhere to the
fchell are fresh laid.
Ik the hens are well cared for while
molting they will lay before winter.
A I.A.Y1KG hen should never be so fat
as to preven t the gizzard from being
easily felt.
Mixing corn meal with boiling water
partly-eooks it ami makes it better than
if fed raw.
8km, off the surplus cockerels and
the late-hatched pullets that will not
lay until spring.
Cornmr a I. and sweet potatoes cooked
together for their breakfast makes a
good fattening ration for turkeys.
Tiik stj'le of the house is not so im-
portant as it is to have plenty of sun
light, a dry floor and no direct
draught.
Thk principal objection to allowing
guineas to hatch out their own eggs is
that the young guineas are apt to be
wild and unmanageable.
It is a good rule to market all poul-
try as soon as it is fully ready. Chick-
eus. ducks, turkey* and geese should
be fattened as rapidly as possible ami
sold as soon as ready.
Extkhirxck has proveu that for egg
production the early-hatched pullets
and the more vigorous of the two year-
old hens are the best. Then your old
hen* sometimes pay. but it is an ex-
ceptional case when oldei hens than
these will pay for their keeping
through the winter.-± t. Louis Repub-
lic.
MANAGEMENT OF PIGS.
It I* a herlous MNlnki* to I Only Out
Kind of Feed.
A pig is not a gentlemanly animal,
says Farming World. The term pig
headed has come to be looked upon a
expressing the very lowest form 01
stupidity and seltishness. Much us w<
might wish to defend him, we have tc
admit that there appears to be rollet'
into one carcass a greater amount o!
pure cussedness" than is found in an.)
other domestic animal, the mule ex j
cepted. The pig is a cannibal of tin i
most revolting order, often devouring ;
its own young. It is a gormandizer o>
the first water, scarcely anything com
ing amiss from a luscious grape to an
old boot. As for generously yielding
anything for the good of others—pooh,
not to be thought of, if he can hold it.
There is just one trait in his charactei
that makes us almost ashamed of hav-
ing said that he never considers an-
other's comfort he will never cat raw
onions; they would make his bivatli
offensive. "Hut with sill his faults, we
love (part of liiin) still" If you banish
him from the farming world you will
create a blank that nothing else can
fill. If we thus vilify the hog, he
may, with perfect fairness, turn upou
us and say: "You lords of civation ex-
pect me to perforin impossibilities.
For ages you have maoe me the scav-
enger of your farms and your homes.
You feed me often with food that al.
other animals refuse; my home is any-
where and anyhow'. No care is taker
as to the laws of sanitation. I
am lodged in the vilest hovels,
often only partially covering me; un
able to getaway from filthy surrounti
ings, 1 unavoidably become defiled,
and then you call me a dirty pig. You
fancy, because 1 happen to choose tc
wallow in the mud during a hot day.
that my tastes are low. Well, it ii
often the only bath you allow me, ami
since you have robbed me of most o!
my natural protection against the
stinging, tickling flies, 1 do this in
self-defense, (iive me a chance of be-
ing clean, feed me with wholesome
food, give me good shelter and a drj
bed and I will repay you a hundred
fold for your care."
Piggy has good ground for his com.
plaint. It has been too long the notion
that anything was good enough for a
hog. This has been the cause of untold
loss. Many a poor cottager might save
one-fourth to one-third of his outlay it
producing his annual supply of ba-ot
if only his pig was kept warm tine
clean, and had his food been given it
a more wholesome form and witlj
greater regularity. If growing is tin
object, give as much exercise as is con
venient to obtain, with an occasional,
if not a regular, bite of grass, a little
salt and wood ashes within reach,
failing wood ashes, ordinary cinders
and ashes. If rapid fattening is the
object, a mixture of meats with boileii
potatoes and house scraps, togethei
with perfect quiet. It is a serious mis
take to use only one meal, no mattei
what kind. A mixture is intinitelj
better.
This treatment applies with equa
force to one or live hundred.
A GREAT CONVENIENCE.
llamly ArriiiiKciiii'iit for Hanging Wiigon
Beds and liny-Rigging*.
After a lengthy experience, no sys
tem of ropes and pulleys to directlj
raise a wagon-box or rigging is satis-
factory unless the coiling be sufficient-
ly high to permit the suspension out ol
reach of the heads of men and horses
and usually of top carriages A bettei
plan, requiring less tackling, is a pair o:
heavy brackets on the side of the slice
or haymow, with a rope and single pul
ley in the side wall of barn frame
above where the box or rigging will
reach when turned on edge upon the
bracket. On removing the rigging
etc., drive close beside the bracket!
and attach the rope to its opposite
FARM AND GARDEN.
PRESERVING EGGS.
Old Method* Which lluve llt-cn Tried and
Never Found Wanting.
There is no known method by which
eggs can be kept to be equally good as
fresh eggs, but there are many ways
of preserving them so as to make a fair
substitute for use in the kitchen. The
great object to be attained is to pre-
vent evaporation. Cutting off the air
from the contents of the shell pre-
serves them longer than any other
treatment. At present cold storage is
considered the best method of preserv-
ing etfijs, but few have the necessary
facilities, and where the amount is
small one of the following >recipes
will be found acceptable:
Kggs may be preserved by packing
small end down in salt, sjjtid or dry
bran, care being taken that they do
not touch each other. They must be
well covered with the packing mate-
rial and kept in a cool place. If pre-
ferred. they may be wiped before pack-
ing with vaseline, to whicl^ salicylic
acid has been added, or given a coating
of salt butter, or covered with spirit
varnish made by dissolving, gum
shellac in alcohol.
For preserving in lime a pickle is
made iu the following way: Take
twenty-four gallons of water, twelve
pounds of unslacked lime and four
pounds of salt, or in that proportion,
according to the quantity of eggs to
be preserved. Stir several times daily
and then let stand until the liquor has
settled and is perfectly clear. Draw
or carefully dip off the clear liquid,
leavihir the sediment at the bottom.
Take live ounces each of baking soda,
cream of tartar, saltpeter and borax
and an ounce of alum. Pulverize and
mix these and dissolve in a gallon of
boiling water, and add to the mixture
about twenty gallons of pure lime-
water. This will about fill a cider bar-
rel. Lower the eggs in carefully in a
basket or colander, so as not to crack
any of the shells, letting the water al-
ways stand an inch above the eggs,
which can be done by placing a barrel
head a little smaller upon them and
weighting it. The eggs should remain
in the brine until ready for use. If it
evaporates more water may be added,
hut the pickle should never be used
more than once. These proportions
will give brine enough to preserve
about one hundred and fifty dozen
t'ggs.
ARE SPLENDID LAYERS.
Wliltv Credited Illaek Polish Said to lie a
Very Profitable Breed.
Polish fowls are unknown in Poland.
It is conjectured that the name comes
from the peculiarity of the head, or
poll, and that the pollish or polled lias
been shortened to Polish.
All the varieties of this breed have a
large top knot or crest, shown iu the
illustration, which represents the
white crested black. This is one of
the oldest varieties of the Polish
fowls.
When well bred the plumage is a
deep black with beautiful iridescent
tints on the hackle, saddle and tail
AKUANOK.MKNT FOR HANGING WAGON*
11KDS AND 11A Y-KlUOINGS.
side. Having caught one edge on the
brackets, draw up on the pulley and
turn the awkward thing up out of the
way. A short rope or chain will hold
it where it is put. The brackets cat
be made of two-inch plunk, as shown,
or nutural knees may be cut in the
woods and hewed into shape.—Fariu
Journal.
Hint* About Marketing Honey.
There are a few things to learn about
marketing honey. The tirst thing nec-
essary is to see that the honey is care-
fully sorted. Then it should be thor-
oughly cleaned and put into neat,
white crates. Another very important
thing is, the crates should be the same
all through; that is. the honey should
all be just what it appears to be on the
face of it. There is a great deal of
talk nowadays about low prices and
slow sales, but the man who has ac
honest, clean, tlrst-class article of any
kind need not go begging for custom-
ers, eveu in these times.
Carrot* an I'.mmI for llorses
Carrots are highly relished by horses,
A few carrots, fed raw, after being
sliced, will prove a delicacy to cows,
and fed once a day they will promote
the appetite and keep the animals ir
good condition when other foods mnj
not be acceptable. Carrots are used bj
some dairymen as regular food foi
cows, in order to give a deeper color tc
the butter, and are highly esteemed by
them for that purpose. Cooked ami
thickened with bran they make an ex
cellent mess when fed warm on a colt)
da*.
WHITE CHESTED HI.AC'K POLISH.
feathers of the mate, the crest alone
being pure white. There will gener-
ally he a few dark feathers in the
arest, but the fewer the better.
As ma y be supposed, this combina-
tion tfi ves these birds a striking ap-
pearance and they are much admired
when on exhibition.
The Polish fowls are unexcelled as
layers, but their eggs are not large.
They are classed as non-sitters. In size
they are small to medium, the mature
hens weighing from four to five pounds
and the cocks live to six. In favorable
situations they are profitable to keep,
but are not considered to be capable
of enduring exposure to rain, wind and
cold like some other breeds. —Farm
Journal.
CARING FOR TURKEYS.
It Pays to Provide the llird* with a He-
cure Koostlng Shed.
The turkey usually seeks a high
roosting place, as a matter of protec-
tion from enemies, but the jumping
from the tree limbs often causes lame-
ness. They are also exposed in win-
ter. which causes roup. A cheap shed,
open on one side, with a high roost,
will protect them from winds, and at
the same time give them all the ad-
vantages of being in the open air.
Such a shed will cost but little, but
care must be taken that no holes or
crncks are in the walls, as small cur-
rents of air are more injurious than
exposures outside. The walls may be
lined with tough paper of some kind,
which may be tacked on. By this ar-
rangement more turkeys can be raised,
and they will be less liable to disease.
They can be easily taught to go under
the shed by placing wire mesh along
the front and confining them therein
for a few days. The house should fuce
the south.—Farm and Fireside.
If your pasturage is short, feed coen
fodder and help out the corn with
some fall pasturage; barley, for in-
stance, or winter rye. Sow these now
where the earlier grains have been
takeu off and you will get well paid.
HANDY FEED RACK.
When Properly Conntru<*ted ft Is Said to
. < ive Perfeet Satisfaction.
When on a recent visit to Mr. A. .T.
Proctor near Chardon, O., our atten-
tion was called to a novel and con-
venient device for feeding horses, con-
structed by his Son Lyman, a young
man of twenty. At our request he
draughted a sketch of the arrange-
ment, a zinc etching of which appears
herewith, which will be understood
with the following explanations:
A denotes stall partitions. H is a
rack for ha}', and is hung on hin es at
the bottom, so that by taking hold of
the rope ((I) and pulling it out of the
notch in the board (II) the front part
of the rack ma}' be let down at right
angles with the back part. The hay
is thrown upon this lowered part and
then by pulling the rope (ti) it can
easily be raised to the position shown
in the cut. At each end of the rack
there is a piece of strong canvas which
serves to keep the hay in the rack and
also holds the front part of the rack
when let down.
10 is a feed box eighteen inches widi
at the bottom; this box runs the entire
length of the ruck.
I> denotes supports for the rack and
should overhang the front edge of the
feed box about two inches. The back
part of the rack should be nearly per-
pendicular and set to the extreme
front of the supports, so the horse
will not get hayseed in his eyes and
inane. The space between the bottom
of the rack and the top of the feed box
should be about eight or ten inches, so
that the grain may be fed through
this space from the front. 1 is a pulley
wheel through which the rope ((■ >
passes. The grain boxes (F) are built
under the feed box (K); they take up
very little room and are handy to get
at. This device gives perfect satisfac-
tion in all respects when properly con-
structed. —Ohio Farmer.
POULTRY ON FARMS.
No either Work That A fiords a-* Much
Pleasure and Prolit.
There is no other work on the farm,
perhaps, that affords more pleasure,
and often profit if well managed, as
the care of the poultry. In the first
place, the chicken house should be
free from lice and vermin. The
chicken coops should Ik* made so that
they can be quickly cleaned; board
floors ore best for early chickens,
ground floors will do later; both
should be cleaned often and sprinkled
with dry dust and lime. Stale bread
dipped in sweet or sour milk, with the
scrapings from the table, makes a food
for young chickens. Fat meat, the ref-
use of hams, shoulders and sides, cut
fine and fed to them twice a week will
both cure and prevent gapes. 1 tried
this experiment about five years ago
with a flock of chickens that were bad-
ly afflicted with gapes. The result
was, the chickens were entirely cured
of gapes. We have not had the gapes
since, and have used it ever since as a
preventive.
liens may be set asearly as February
or March, if comfortable quarters are
prepared for them. Five or six hens
can he set at one time, as fifty chick-
ens are as easily taken care of as
twenty-five if the coops are not scat
tered. One hen can take care of twenty
chickens. Select the tamest hens; they
always make the best mothers. A
piece of sod inverted and sprinkled
with lime makes a good nest.
One tablespoonful of copperas dis-
solved in water and mixed with six
quarts of mill feed will keep tlu
poultry healthy. This is enough for a
hundred fowls. Dandelion cut up and
mixed with the feed keeps young tur-
ke}'S healthy.- Mrs. V. McCaughey, iu
i Mil ► Farm sr.
F«tod the IIciim Regularly.
It is not a good plan to keep food be-
fore a flock of hens all the time. If
this is done they will get fat and lazy
and not take enough exercise to keep
them in laying condition. It is the
best plan to have a fixed time for feed
ing fowls, especially at night, and not
feed them at irregular intervals. If
they are fed at about the same time
every evening they will soon learn
when to come for it and will be con-
tent until that time. If feed is thrown
to them at all sorts of times they will
come rushing around you as soon as
you make your appearance, and a good
many of them will stay close to the
house all day in expectation of being
fed. The best way to feed hens in the
summer is to feed them in the morn-
ing and ugain just at night, and not
give them anything to eat between
times. If kept confined they will be
fed at noon, of course.—Farm News.
Sour Milk for Pig*.
The feeders of swine were somew hat
surprised at the announcement made a
few years since by the Vermont experi-
ment station of the high feeding value
of sour milk when compared with
sweet milk. The Ontario experiment
station has concluded an experiment
on the same subject, w hich it gives in
the twentieth annual report of the
station. The trial is summarized as
follows: "Summing up the averages
of both lots when fed on practically
the same amount of feed for the «
weeks, we have a gain of ,1711 pounds
for the sweet milk periods, and a gain
of 438 pounds for the sour milk periods
—a gain of 50 pounds in favor of the
sour milk. This experiment would in-
dicate that sour milk is equal •• or
better than sweet milk for p^gs weigh-
ing from 140 to ','00 pounds, as an
economical producer of gain."
A lioo should Ih kept for every cow
on the average farm, provided there
are at least two acres in the farm for
each hog kept. Piggy needs room, so
do cows, horses, stieep and poultry.
WOMAN AND HOME.
BADGES OF MATRIMONY.
Worn by Women Everywhere, Kxrept In
the 1'nlted State*.
Americans are the only women in the
World who do not exhibit some sign of
matrimony. Of course those who fol-
low in the wake of European etiquette
would not appear with their daughters
wearing a hut without strings, but the
universal American woman buys what
| she likes, regardless of whether it be
j matronly or not and, what is worse,
her daughters will select articles of
dress only suitable to married women,
i In no other country is this the case.
Among the Germans the badge of a
married woman consists of a little cap
or hood of which she is wry proud, and
"donning the cap" is the feature of the
wedding day among the peasants of
certain localities.
The married women in Little Russia
nre always seen, even in the hottest
weather, with a thick cloth of a dark
hue twisted about their heads. In New
Guinea a young woman lets her hair
hang about her shoulders, but when
she is married this is cut short. In
Wadai the \<ivca color their lips by
tattooing them with iron filings; in
parts of Africa, the married women
perforate the outer edt'es of their ears
aud their lips and stick rows of grass
stalks in them;* and among a certain
Mongolian tribe of people, the Manthes,
the women wear suspended from one
ear a little basket full of cotton, to
which a spindle is attached. Thus in
every country, savage and civilized, but
our own, there is a sign or symbol of
some kind that distinguishes the matron
from the spinistcr.—St. Louis Republic.
VIOLET NECKTIE CASE.
Something I'Jfful for Jirntlemen of F. -
tldlous Tastes.
A very dainty (fift for a (jontleman is
a necktie case, ami the one described
cannot fail to please the most fastidious
taste. The materials required are vio-
let-colored plush and cream-colored
satin, each twelve by twenty-one
inches, and one and a half yards of
two-inch cream color ribbon, ami near-
ly two yards of sillt cord. Cut me end
of both mater- Is as shown in the illus-
tration, sew (he two pieces together
NOVEL SEWING CASE.
The Clever and Useful Design of an In-
genious Woman.
That necessity is the mother of in-
vention is the most trite of sayings, but
it was the necessity of an unfortunate
bachelor which prompted a clever
woman not long'ago to devise a most
ingenious means for bis relief, and, in-
cidentally, for the comfort of a consid-
erable number of persons who are not
bachelors. The man in "question
was painfully endeavoring to thread
a needle, and confessed that his
occasional button sewing was a
difficult operation, because of the
effort to thread the needle.
So his friend put her wits to work and
by the next day she had evolved a most
valuable "bachelor's friend,*' as slie
called it. The scheme is as simple as
it is ingenious. Its designer has be-
TIIE CASE OPEN.
stowed them upon many another than
the one for whom her efforts were tirst
undertaken.
The materials required for the
"friend" are a little over a half yard of
ribbon, two ami one-half inches wide,
and a yard of half-incli ribbon match-
ing or contrasting in color. Half a
yard of the wide is not quite enough,
though one-sixteenth more will suffice.
A bit of collur canvas, a piece of tlan-
nel. a paper of number seven needles,
and a spool each of white thread and
black silk, with a rubber band, com-
plete the list. Cut. a piece of the can-
vas ten inches long by an inch and
three-quarters wide; cover one side
evenly with flannel, and on the other
baste the broad ribbon, folding the
edges over and feather-stitching them
to the llannel. Cut from a visiting
card four circles the siz v;f a spool end
and cover from the broad ribbon,
working an eyelet hole in the center of
each circle. Sew these circles, two in
each end, as shown in the illustration.
Fit a spool in the little niche thus
NECKTIE CASK.
| witn layers of wadding, sprinkled with
sachet powder between, and finish the
edge with the silk cord.
Turn the revers back at one em! and
fasten the point to the ease.
Turn two inches of the other end
down over the revers and secure at
each end under a bow of ribbon; place
a bow on the point of revers.
A bunch of violets should be either
painted or embroidered with Asiatic
lilo on tin* satin revers before putting
the pieces together.
The neckties are to be slipped in at
the end.—Good Housekeeping.
AEOUT CAKE-MAKING.
$ome Hints Whleh Housewives Would i)o
\ Well to Remember.
*Thero are many people who think
they have fulfilled their duty as cake-
bakers if they present a light cake.
Yet a light cake may be as complete a
failure as a heavy one. It may be per-
fectly risen, yet hard or dry and
feathery, like so many bakers' cakes,
suggesting nothing but sawdust. A
perfect cake is delicate and moist in
texture, and of such constituency as te
fullill the old housewife's phrase and
"melt in the mouth." No cakes made
by baking powder are quite as tender
and moist as those risen with cream
tartar and soda or with eggs alone. It
is easy enough to make a cake tough
by overheating at one stage or under-
beating at another. Where butter and
j sugar are used, they must be thorough-
: ly creamed together, and the well-
beaten yolks of the eggs added. The
milk must now be put in by degrees. If
it is poured in too rapidly the cake will
surely curdle, and it is impossible tc
make a cake of line grain from a
curdled mixture. When the cake ?*as
reached this stage the whites of the
t'fTffs must be beaten to a stiff froth,
but not to too tough a froth or the cake
will have a leathery constituency.
A large majority of cakes ara
spoiled at this stage by toughening the
white. It is unsafe to use any of the
patented beaters, because with such a
beater it is an easy matter to beat the
egg too much. The old-fashioned
whisk, or spoon, of fine wire, which
costs about live or six cents, is the
safest and best egg-beater. Patented
beaters are invaluable for l>eat ing salad
dressing and for many other purposes.
Beat the whites merely long enough
for them to cling to the inverted whisk.
Add them to the cake after.the flour,
folding them in with a slender wooden
spoon, which is used by ull the best
cakcmakers to stir cake. When the
whites of the eggs have been put in the
oven should be ready. There should
j be a strong body of fire, but the heat
i should be turned off so that the oven is
i only moderately hot. Put in the cake
| carefully, and take care that it raises in
j the pan before it begins to brown.
When it is fully risen, increase the
heat. A loaf of ordinary cake of av-
erage size will bake in forty or fifty
minutes. Loaf cake will take an hour
or an hour and a quarter. A pound
cake ought to balre very slowly for two
hours, and fruit cake should be baked
four hours.—N. V. Tribune.
TIIK CASK CLOSED.
made in each end, passing the narrow
ribbon through the spool and eyelet-
holes and tying it on tlie top in a sin-
gle bow. or securing it at either end in
a bow that is sewed fast to the spool
ribbon.
The needles are placed in the flannel,
with eyes and points alternating;
through each row of eyes is passed a
continuous thread from one of the
6pools, and when it is necessary to sew
a needle is found threaded and ready.
The second sketch shows the case
closed, with a rubber band holding it.
—N. Y. Times.
Trunks as Veranda Seats.
If your country house is unpreten-
tious in size and there are more trunks
I to be stored away than there are rooms
to accommodate them, let one or two of
them stand on the veranda. I'npack
them first, and if they are round-topped
trunks have a carpenter to make a llat
board cover to put over the rounded
top so that they may be upholstered
and made into a comfortable scat.
Denim is the best material to use for
this purpose, as its wearing capacity is
great. The top of the board cover
should be cushioned comfortably and
then a deep valance of the dcuim hung
from the cover to the bottom, entirely
screening the trunk from view.
Can <iet Along Without Muter,
A carp taken out of the water may he
kept alive for over twelve hours by
placing a piece of bread, soaked in
brandy, in its mouth.
Foreign Partlelcs in the Kye.
As the summer is the season of travel,
and accidents to the eye are apt to oc-
cur from dust and cinders, a simple
remedy for removing foreign particles
from the eye will b<£.found useful.
Oculists arc not always procurable in
small places, so it is well for the tourist
to provide against accidents. A small
package of flaxseed will be found use-
ful. If cinders or dust render the eye
painful, place a flaxseed under the lid
of the eye and close it; the mucilage
which exudes from the seed alleviates
the irritation, and the objectionable
particle is apt to attach itself to the
gelatinous seed, so that when it is re-
moved the cinder or particles of dust
are also removed.—God ey's Magazine.
fines Well with Creamed Chleken.
Potato puff is delicious with creamed
chicken. To one pint of hot mashed
potato add one teaspoonful of salt, one
tablespoonful of pepper, half that quan-
tity of eelcry .salt, and hot milk enough
to moisten well. When partly cool add
the yolks of two eggs beaten well and
then put in the whites beaten stiff.
Hake ten minutes in a hot oven and it
comes out in a golden brown meringue
that Dclmonico might envy. That is
an especially good way to serve old po-
tatoes that have to be cut un a cood
deal in paring them.
A Painful Possibility.
Will —If you are so much In love
with that little angel, why don't you
propose to her?
tins (moodily)—I have seen both her
father and mother, and I can't be sure
I hat she won t grow to look like one or
tua other of theiu.—N. Y. Weekly.
A <*ood <iue«to.
"Papa!"
"What is it, Johnny?"
"I read a poem in my school reader
which spoke of 'dogs of high degree.''
"Well?"
"Papa, does that mean Skye ter-
riers?" — Pittsburgh Chrouiclo • Tel«-
irrarn.
%aar.^m
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Clute, William A. & Perry, D. W. El Reno Weekly Globe. (El Reno, Okla.), Vol. 2, No. 30, Ed. 1 Friday, September 20, 1895, newspaper, September 20, 1895; El Reno, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc165909/m1/2/: accessed May 9, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.