The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-12-10
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clan takes from his stove-pipe hat at
the trick show.
Before the dog Is introduced into the
household his requirements and his ma
ture should be understood so far as
these emanate from his race and not
from his individual self. The individual
study will come later on.
AS a puppy he win need milk only
until about eight weeks old. The milk
in most cases, is better for being boiled
After eight weeks time he will be ready
for bread broken in his milk, and per-
baps a little mashed potatoes. AS a
puppy his meals should not be limited
TO three each day. Four. five or even six
times will sometimes be needed. When
three months old he may have a bone to
cut his teeth upon. 1t should be stripped
bare of meat. He will need very little
meat before he is a year old.
There are two excellent recipes for dog
food which are inexpensive-especially in
cases where table scraps are left from
each meal One of these is made from
bits of meat not seryiceable for kitchen
purposes. Odds and ends of raw meat
well boiled and mixed with vegetables
also boiled and mashed together.
Boiled corn meal forms another good
Dish. The meat bits and vegetable odds
and ends should be first mixed together
and while the corn meal is boiling stir
these in. Set it in a cool place and allow
1t to harden. A couple of good slices of
1t will form a meal for him. Cornmeal,
the kennel men say, gives a dog the CLOS
siest of coats. But to these dishes he
must be accustomed from an early period
of his career.
The proper feeding varies according to
the breed of your animal. Settlers, point
ers, beagles and dogs of this variety who
are used for small game need no great
amount of meat, but greens, mashes,
bones, meal and so on Pugs need but
little meat, and spaniels should have about
the same treatment. Terriers of all kinds
are active little beings and should nav
good meat food once a day. Never give a
sog a full meal of meat. Accustom him
20 taking bread scraps, vegetables and so
on at the same time. Aecustom a house
dog to take a breakfast of bread and milk.
The hard dog biscuits which are to be had
at grocery establishments are excellent for
dogs both large and small. These hould
be placed in a cloth, broken with a ham
mer, and dealt out to him a handful of
pieces at a time. They are not. properly
speaking food. But help to keep his teeth
in good order and to make a change in
his d.et.
Above all give him plenty of good cool
water. Let this stand in an earthen
BOW in some shady corner. AS to the
bath, in summer the dog should have
49, <,,Ah;1- noot, D,t t. ,115o-
weather once a week is usually enough
Have a good brush and comb for him
and brush out loose hairs. In washing
him use a good soap and rinse thorough
iy afterward.
If the weather be cool don't allow him
to run out doors after the bath. Dry
the hair as well as practicable and then
ALLOW him to lie a while by the stove.
Young dogs are subject to as many all
ments and diseases as are babies of the
human race If the attack seems serious
it is far better to go at once for a good
veterinarian Amateur attempts at doc
toring a dog are apt to result is mistaken
J treatment.
are liable to distemper. This
shows itself in rusty hairs hot noses
sneezsng and red eyes. One form of
mange is brought on by disordered blood
Eoften due to overlooking. Fits are
often brought on by teething. Anyone
unused to dogs is likely to mistake these
fits for h~ydrophobia. The poor animal is
apt to run about yelping and frothing.
To fail upon the floor beating his head.
etc This is not madness, but a convul-
sion. Send for the veterinary and while
waiting dash the animals head with
cold water or lift him into a tub of it.
Every dog should have plenty of good
exercise. Don't expect him to get it
upon a carriage cushion. When walking
don't keep him always in leash. What
he needs to keep his digestion in good
order and his coat silky is a bona-fde
scamper.
The wraps worn at the opera do not indi-
cate any ideas of economy, as the richest
velvet, brocade, velveteen, lampas and
glace silks are used, with fur, lace, chif-
fon and bead embroidery trimmings.
In colors it seems that cherry mink
gold. rose, turquoise and sky blue, brill
iiant green, golden tan, pearl gray, cream
and deep red prevail.
Even black velvet becomes brilliant
hen lined with brocade, jet embroidered
and finished with a white or gray fur
collar.
A satin brocade showing yellow on a
shaded green and heliotrope ground has a
collarette and long revers of yellow satin
embroidered with pearls, as is the Medici
collar.
The lining Is Of yelIowish plush. the
once prominent lining for such garments.
and which is still used in London-made
eloaks. Of course yellow chiffon forms .
fluffy ruche inside of the collar. which
seen on fur and cloth garment indicates
that they are of recent origin.
Miroir velvet In violet. dark red. san
phire and rich old rose shades is made M
IN the loose cloak and circular designs.
with ermine or Tibet fur, the velvet pile
seemingly demanding white fur. Satin
btoche or plain for the lining, which is
half Of the beauty of the garment, says
the Dry Goods Economist
Handsome qualities of yelveteen in tbe
above mentioned shades are made IN as
silk velvet and wear well. while the ap-
pearance Is all that may be desired. the
Innings and trimmings being the same.
The lampas woven with gold or silver
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