davidaulloa/AmericanStories huggingface dataset:
The Grit-advocate., 1906-03-30
About Skirt Innings.

Few of the skirts this year are
lined. or, if a lining is used. it is in
the form of a drop Skirt or petticoat
and is often made separate from the
outer skirt. having its own waistband
and placket closing.
In neutral colors or black, one lin
ing skirt may be worn with different
outside skirts. though. unless the ma
terial of the gown is transparent. the
lining skirt is replaced by one o. the
colored petticoats of silk or its mi
lations, now so generally worn.
The tlat-lined skirt. as it is called
when skirt and lining are made In
one, is scarcely ever seen; its return
has been rumOred. but 1t seems hardly
likely to find much favor. as skirt of
this sort is always heavy. 1t is true
that SO much cloth and so much lin
ing have probably the same actual
weight weather made together or sep.
arately. but the unlined skirt worn
over the foundation petticoat is appa-
rently much lighter and certainly
more graceful.
The Grit-advocate., 1906-03-30
The Making Of Prize Cattle.

The University cattle which won
third prize at the Fat Stock Show in
Pittsburg recently, were the last Of
six carloads purchased three years
ago for the purpose of determining the
influence Of age upon the cost of beef
production which the Experiment Sta
tion Is conducting in cooperation with
the Federal Department of Agricul-
ture.
One-third Of this original bunch of
cattle was finished as yearlngs, and
topped the Chicago market for the
year. The second third was finished
as two year olds, and also topped the
Chicago market for the year. The
third portion Of these cattle won third
place as stated above, and topped the
Pittsburg market for heavy cattle,
bringing $40 per hundred, the next
best load Of heavy cattle bringing
$3.50. They were high grade Here.
fords. purchased in the neighborbood
OF Columbia
In the meantime the Experiment
Station has In the same experiment
matured one bunch of yearlng Angus
and bunch of yearling Shorthorns.
They now have on feed ninety Short.
horns with a view to covering the
same ground with different breed, In
addition to the test of the influence
oc age upon the rate of cost of gain
these cattle were divided into lots OF
eight each and fed different grain ra
tioHs on pasture, one group receiving
shelled corn alone, apother one-fourth
cottonseed meal and three-fourths
shelled corn, another one-fourth lin.
seed meal and three-fourths she'll
ed corn, another onefourth gluten
meal and three-fourths shelled corn
all having access to equally good
grass.
In the case Of the yearlinss and two
year olds. more rapid gain, and as
r'lle cheaper gain was made on
the mixed feeds than on corn alone
1t !; also true that in every case the
ycaager cattle receiving mixed feeds
became fatter. carried better bloom
and were from every point of view
more marketable. In the case of three
year old or the mature cattle how.
evej, the difference in the rate aud
ecoromy of gain between straight corn
anG the mixed feeds was almost in.
apr.eciable. and there was not a ma rk
ed difference in the fatness of the diff
ferf mt groups.
II. ]. Waters.
lean Mo. Agri College.
The Grit-advocate., 1906-03-30
For the Younger Members.

For young girls many new suits are
shown in the various shades Of gray.
There is nothing prettier than gray
for either young or old, and the
jaunty short Etons' CT the trim pony
coats are employed with excellent eff
feet in making up girlish and stylish
suits for misses and young women.
The Peter Thompson suits are, how
ever, as satisfactory and as modish
as any dress a schoolgirl :an wear,
and if the young girls realize how
much better and how much more
stylish they appear in these sailor
suits than they do In copies of their
mothers or grandmother's gowns
they would not be so desirous of
looking older than their years and
would cheerfully don these becoming.
suitable and girlish suits. Unfor-
tunately, they like to be thought
grown up and nothing will do but
that they should be replicas of older
members of the family so far as
clothes go.
The Grit-advocate., 1906-03-30
Sheep as Manure Spreaders.

speaking of manure spreaders, there
is nothing so cheap and cffectual as a
flock of sheep as handled at MILLER.
tor where they come into the barns
adjoining the pasture at will to eat OF
the hay thrown off the NOV in the
RACKS each side the inner walls of the
haln. have just walked out over the
pasture where one flock of 14O have
the run, and it would seem they have
remained but few nights in the barn
thi: winter. as the more elevated
places are sprinkled over with their
droppings, just as 1t should be to
maintain the fertility Of the soil and
a heavy growth of grass during sum.
me-. Some Of these fields have been
in pasture twenty years and are i'm.
proving or maintaining more grass
thaa formerly. The sheep are not
running down" either. as is often said
to be the case by those who probably
overstocked their pastures.-I. NJ. Mil.
leI. Grant Co., Ind
The Grit-advocate., 1906-03-30
Some New Desserts.

A delicious English tart is made
by filling a deep baking dish with
SLICED apples, we'll sugared. covering
: with thin, rich paste, and baking
brown; this is to be eaten fresh, not
quite cold, with cream and cheese.
Canned apricots, drained Of their
juice, may be used instead Of apples.
says Harper's Bazar
, A pretty dessert is made with a
quart of rich custard for basis, and
for this the yolks Of three eggs are
to be used. When still hot half a
box of gelatine, dissolved in cold wa
ter, is stirred in and the whole
strained. Last of all, the stiff whites
are to be folded in when the custard
is cold, and the whole is put into a
fancy mould on ice. When needed it
will be found to be in three layers,
the top one transparent jelly, the next
custard, and the bottom one foamy
white. Candied violets may be put
around and on it, and whipped cream.
The Grit-advocate., 1906-03-30
T4AKl!2:YY
Dr0lES
Curing Cheese.

Much of the cheese on the market
to-day is only half cured. 1t is for the
advantage Of the cheese interests that
only well-made cheese and well-cured
cheese be sold The cheese-makers
are constantly faced by a double sit.
uation. On one hand they know that
only cured cheese is digestible. On
the other hand the merchants are will
ing to take their cheese when 1t has
been in the curing room only few
weeks. They know that a hundred
days Is better than 10 days curing
But since they cannot get a cent more
for the other and since they have lost
something by evaporation they al
most universally sell their cheese as
soon as they can dispose OF it at
fair price. We do not believe that 1t
will be possible to secure well-cured
cheese unless there is some decided
movement in favor of this. Well
cured cheese is one of the most diges-
tible of foods. green cheese one or
the most undigestible. This proves
above all other things that the cheese
we have been eating has been mostly
green cheese. In the curing of cheese
a temperature Of about Go degrees Is
advisable. Cheese cured at rs and 81
degrees have bad favors and are de-
cidedly too sharp. II is hardly pos.
sible in the ordinary curing room In
winter to get temperature above 20
degrees, although this is easily done
in the summer time. The cold curing
of cheese means placing 1t in a room
where the temperature is from 80 to
40 degrees. At this temperature the
chemical changes 60 on very slowly
and 1t will take six or nine months to
cure cheese as much in such a ten. per.
ature as could be cured at Go deg
in three months. In the winter lime
the ordinary cellar is fairly adapted to
the curing of cheese, as it has TEN.
perature varying from so to G5 de-
grees. A large number of tests lave
been made to determine the quality
Of cheese as effected by the tenn era.
ture at which 1t was cured. In all
cases the cheese cured at GO te' G5
degrees have been much better In
flavor than those cured at Is to 30 de-
greeS
The Grit-advocate., 1906-03-30
'IIVE1|
STOCK
The Farmer a Wealthy Man.


A wealthy man is generally under
stood to be one who has
large amount of money
or property Accepting money
as the proper meaning of wealth We
cannot claim to be equal with men In
some other branches OF business.
Neither do farmers include the poor
est population. There are compare
lively few millionaires and few who
are very poor. Taken as class farm
ers occupy a comfortable position be-
tween the two extremes. We all ad-
nit that there are some conditions
which are not favorable to our prog
ress. but in other ways We have the
advantage. The farmer occupies the
ground floor of the worlds great busi-
ness structure. More than most men
he is his own master. In times Of bust
ness depression and strikes. when
banks fail and manufacturers close
down and laborers are idle. the farmer
goes right ahead. Land may decrease
In price. but it makes little difference
since 1t is not usually for sale The
oS'' 30 Jho' dS pl ouuttiNt anu
as well as in years OF business pros
perity. At such times We may be COM
PEELED to accept reduced prices for our
surplus crops. but there is sure to
be a demand for them. Even granting
that there may be enterprises that
pay larger profits there are none that
are surer Of its reward. Agriculture
is by no means the poorest enterprise
and by improved methods it may be
made one Of the best. A friend of
mine heard large manufacturer say
he thought farming must be the most
profitable business or farmers could
not leave their machinery out OF doors
and still succeed. Yet this is only
one expensive farm leak and there
are others no less. The farm Is quick
to pay for any extra care that we may
give 1t. Indeed it is the best care that
brings the best profits But money
alone Is not wealth. Whatever ele.
ments contribute to comfort, health
and true happiness are worthy Of our
efforts and equal in value to gold II
these elements and money enough to
meet our requirements are furnished
by the conditions of our occupation
We are wealthy. To most people
the beauties of nature have value.
Those people who are confined in the
noisy cities are robbed of the full
benefit OF these luxuries. Sunshine,
pure air, pure food and exercise are
the best and cheapest medicine. The
country Is natures great free sani-
sarium. Here Is the farmers home
and occupation, where he may at the
same time add to his health and
wealth.-W. Barker. Hamilton Co.,
Ind, in Farmers Review.
The Grit-advocate., 1906-03-30
Toast in Variety.

Toast may also be used as a des-
sert at lunch. and there are dozen
ways in which its plainness may be
improved upon. For the children trim
all crust from the thin slices and
pace in the oven until golden brown
all through. Smother it in apple
sauce or pour over the heated juice
from canned fruits and serve cold
with milk or cream. Dip the cut slices
in raw custard-one egg to half
pint of mi,k-and fry quickly with hut
ter. Serve hot with butter and spiced
sngar-tiis is var.ously known as
German, French and nuns toast Cut
the slices in circles. saute quickly in
butter; drop on each piece a large
spoonful of rashd prunes. and serve
with cream. whipped or plain. Stewed
figs or an" narmalade which is not
too rich may also be used.-What to
Eat
The Grit-advocate., 1906-03-30
Feeding the Dairy Cow.

There are two common mist.:ke
made in feeding cows: first, not feed.
ing literally enough; second, feeding
a ration not properly balanced. 1t
has heen found by experiments that
about 60 per cent of what cow can
eat is necessary to merely maintain
her without producing any milk or
gaining in weight This being true. 1t
is evident that it is not economy to
feed only a little more than this 60
per cent needed to keep up the cows
body.
Below are given balanced rations
that will furnish the materials neces.
sary to produce milk in about the right
proportions. BY the term ''rations" is
meant the feed for twenty-four hours.
If COW will not give good flow OF
milk in the early part Of the milking
period, when fed liberal amount OF
one of these rations, 1t indicates that
she is not adapted by nature to be a
dairy animal and she should be dis
posed of. The amounts given are
considered about right for cow CIV
ing from twenty to twenty-five pounds
of milk per day. For heavy mixers
these rations are to be increased and
reduced for lighter mixers. In max.
ing I'D these rations it is designed that
the COW be given practically all OF
the roughness she will eat and then
sufficient grain is added to furnish the
necessary amount Of digestible ma.
terial.
/. Glover hay, 20 pounds; bran, 5
pounds; corn, to 8 pounds.
.. Glover hay, 20 pounds; oats. to
) pounds; corn. 6 to 8 pounds.
5. Glover hay, 20 pounds; corn and
cob meal. to 10 pounds; gluten or
cottonseed meal. pounds.
4. Alfalfa or cowpea hay. Is to 20
pounds; corn. 9 to 12 pounds
S. Alfalfa or cowpea hay, 10 pounds:
corn stover, 10 pounds; corn. 8 to 10
pounds, and bran, pounds
C. H. Eckels,
Prof. of Dairy Husbandry. Mo Agl.
College.
The Grit-advocate., 1906-03-30

One monster grins with the very hor-
rOr of a laugh, another is in sort OF
comic despair. and near him beast
howls furiously "a the city that is
beyond his reach. There is a do;
tearing at the bu!iock's throat. a
monstrous bird. apes. elephants and
Shiny brutes with scales. dragons. and
shapes of evil. There is but one
human form among them. man vino
twists his fingers in his beard, and
strains out over the city as though
longing for release from all these hor
rOrS.
There is legend OF the ruined
churches in Provence which the poet
Mistral has told which gives a most
vivid pen picture of these strange
monsters at the hour when the last
day is dead and the next one has no,
been born.
Then the shadows become alive
and these chimcras in response to the
deep peal Of the bells snuff the nigh,
air. and strile. shuttle or walk. each
with his own peculiar gait toward the
summit of the bell tower Through
the thick darkness are sounds of ho
low laughter, of grinding claws. and
clapping wings, mingled with the wall
of the wind Then the first ray OF
morning blaZes upon the house and
the river. and the weird shapes Greer
back to their own places; with a
murmur of returning life the city
wakes, and once more the cathedral
dies.
Grand old unfinished pile. No one
can overlook the stately grandeur OF
the Arch of Triumph the splcndor OF
the Louvre. the beauty Of / a Sain'5
Chappellc. The fascination Of the
Tomb of Napoleon, but for vital his
toric episodes this church stand:
alone as a symbol for the whole city
in ell is memorable experiences
Los Angeles Times
The Grit-advocate., 1906-03-30
Checked Wolfe Morninq Gown.

A very pleasing idea is smart
morning gown in checked vole. The
color scheme Is practical one, suit
able for street gown of unusual
smartness. Black and white is al
ways good and very generally becom-
ing. The body of the gown is Of
black and white checked voile. The
bolero is original in design. Accord
ing to the latest mode it is rather
large, almost meeting upon Elton
lines. A pretty fancy is the buttoned
fichu.lke ends which fasten upon the
girdle with large velvet buttons A
wide collar gives breadth to the fig.
1lre. This, as well as the tiny applied
collar of embroidery. is outlined by
white braid and Richelieu plating.
Braid and plating likewise mark the
skirts devant and the wide cuffs. The
skirt is a circular model. Two rows
of braid and plating set above the
hem form its trimming.
The Grit-advocate., 1906-03-30

The gown at the left is of black and
white checked taffeta. The skirt is
covered with tunic, which is plait-
ed over the hips. and bordered with
tucks and a wide band of ecru gui
pure, the latter edged with black
taffeta. The blouse has sort of
plastron of the material. trimmed
with the guipure, edged with taffeta.
The rosettes are also of black taffeta.
bordered with little frills of the same,
OF which the straps are also made.
The chemisette is of white silk.
embroidered in green and black, and
the jabot is OF lace The sleeves each
form two puffs, and are finished at
The Grit-advocate., 1906-03-30
WHILE the
J TEA DRE1

Chenille fringe is noted on many
white cloth gowns
Smooth satin crowns as a feature
are marked on many of the spring
hats.
Braces of material to match the
skirt are worn with the corslet skirt
over the lingerie blouse.
For the theater there are little bo-
leros of silk musline covered with va
lenciennes ruffles and insertions.
For morning wear smart little
toques Of fine straw or erin are
trimmed with a single stiff wing in
front or to one side and a bunch of
ribon loops at the back.
A soft gray walking hat Is turned
up on the left with a huge gray bird,
The Grit-advocate., 1906-03-30
Standard Milk.


BY standard milk and cream Is
meant that which has a certain known
composition, thus establishing true
basis for valuation.
Let it be clearly understood by pro-
ducers, consumers. city councils and
everybody, that in these days the
dealer can furnish the customer with
milk of any desired richness, without
regard to the quality ordinarily yield
ed by the COW, and all milk should be
either so standardized or else bought
and sold according to its natural COM
position.
Selling milk by measure alone is Mn-
just to the producer as we'll as to the
consumer. While the fallacy of the
system is apparent to few. the
majority of people seem to think that
milk is milk, that one quart is worth
as much as another so long as it is
still sweet. The reason for this is
partly a lack of knowledge as to what
constitutes good milk, and partly be-
cause milk is an Opaque liquid, and it
is difficult to judge Of it's composition
or food value simply by appearance
For this reason many unscrupulous
milk dealers dilute their milk with
water or remove portion OF the
cream. W. J. Fraser.
University of Illinois.
The Grit-advocate., 1906-03-30
Useful Chiffon TaHeta.

For silk shirt waists and shirt-waist
suits, and for the extra little dress of
silk which comes in" for a hundred
uses all summer long (and spring,
tool, chiffon taffeta is making hosts
of friends, either in plain colors or
those odd two-toned kinds. with little
figures or blocks happening off and on
the narrow stripes which make it up.
Yet so perfectly are the two shades
toned. and so nearly alike are they,
that at little distance the silk seems
plain, except for the simmer which
plays over it--a simmer which seeks
out and reveals the color.
The Grit-advocate., 1906-03-30
Substitute for Chiffon Scarf.


The delicately colored chiffon scaris
So much worn are not only expensive.
and easily ruined. but come in so few
shades that a substitute is gladly
welcomed. particularly by those who
like to have their garments always
fresh. The long wells, made of chif-
fon, as are the scarfs. but costing
much less. are worn by many girls.
and have the additional advantage
over the regular scarfs that they
come in a much greater variety OF
colors.- Adjusted SO that the border
is neatly hidden the effect is exactly
the same, as If miladi wore scarf,
and she may have one for each gown.
and renew them with much greater
frequency without making a very
large hole in her pocketbook.
The Grit-advocate., 1906-03-30
Savjno Manure,

In the handling of barnyard manure
it is our practice to clean
OUT the stables and keep the
manure in the yard well rotted. We
recognize the value Of liquid manure
and save as much Of 1t as possible but
have no special contrivance for that
purpose. Bedding helps to do this,
and I use this great deal. We do
very little composing. We do not
haul out our manure in winter, spring
or in summer. usually hauling out
only in the following autumn. In our
experience the best method for hand
ling and applying barnyard manure Is
to let 1t become well.rotted In the
barnyard and then apply 1t evenly.
The time Of application matters but
little II the manure Is we'll ro:ted,-
Stephen Rlgney. Stephenson Coscxy,
The Grit-advocate., 1906-03-30
Practical Fashion Is Back.

A most practical fashion last sea
son that is again in favor this year is
the waist and jacket made to look
alike, so that when desired a thin
lingerie waist can be worn un( err
naeth the outside garment, and II
more warmth be required, then she
waist to match the skirt may be clos
en-. The close fitting waist makes
this easily possible. Narrow plating
and ruchings of fine lace are favoiite
trimmings on the sleeves of all ,he
new costumes. The elbow length
sleeves still continue in style. but
Judging from the legion of attractive
cuffs or undersIeeves that are to be
found for sale everywhere. bare arms
will not be SO proudly displayed as
they have been for the last twelve
months.
The Grit-advocate., 1906-03-30
"Notre Dame de Paris"
History of Grand Old Cathedral in the Capital q
the History of The French Nation

The cathedral church of Notre
Dame is almost as closely connected
yGth the history of the French people
as is the Abbey of Westminster with
II at of the English. The graywhite
bl ilding with its feet nearly washed
by the waters of the Seine has seen
grand pageants and lurid tragedies
..l ch as even Victor Hugo could not
w'ite.
But no one who had read this au-
'hor's graphic story. "Notre Dame de
Paris can ever forget the Archdea-
rcp clinginS to its roof and at last
IA ling to terrible death on the
pa vement far below.
1T is strange that where 30 much
liz S been changed, this building has
The Grit-advocate., 1906-03-30

the elbows with rufTles of the materia.
and lace. The girdle is Of the black
taffeta
The other gown is of old blue tat
feta. The front breadth of the skirt
is cut in one piece with the corslet,
which is slightly draped. The rest OF
the skirt is plated over the hips and
encirclod at the bottom with tucks.
The bolero is of English embroidery
in black. over a foundation of blue
and is trimmed all around with a
shaped band Of the lace. The turn
owe: collar and cuffs are OF velvet
and the guimpe jabot and sleeve ~;
tles are of lace.
The Grit-advocate., 1906-03-30
New ScaHs.

Long, wire scarfs to throw lightly
over the shoulders promise to be the
distinguishing feature of light-color.
ed toilettes this spring. Among the
most seductive novelties which the
early spring has up to now produced
are charming floral scarfs In all man.
ner Of colors and varieties. Mounted
f.a a foundation of mousseline de sole
Sn fne crepe de chine. these scarfs
The Grit-advocate., 1906-03-30
ZzXSzz||!!!ik|S[g{ kkA|[ kk|[!lZz|lEEI|([ Azl{lskd$$&{

are fashioned ont CT flowers in silk
gauze. the petals sewn lightly to-
gether. so as to form a solid floral
network
Large petaied flowers. such as full
blown roses of all kinds, anemones,
clematiS and lilies. are most in ia
vor. but clusters of hydrangeas.
daisies and even forget.me-nots are
effectively introduced against a back
ground of chiffon.
The Grit-advocate., 1906-03-30
EtchinQs Not "Pictures."

That all the ignorance of the fin.
arts is not confired 70 Chicago was
aptly illustrated in a local picture gal
lery one day last week, where there j.
IN exhibition of Whistler's etching
IN view. A wealthy woman Wake
into the shop and asked to see the
pictures" remarking that she ha'
noticed the sign in the window. When
she entered the room where the e.ch'
:l:2s are hung she looked around an
asked Where are the pictures
The attendant waved his hand
around toward the four walls and re
olied: "They are here, madam"
She looked at them in Geld dis1air
and replied. scornfully: do you call
'hese scratches on paper pictures? I'd
ike to see some finished ones. .'--Sew
York Press.
The Grit-advocate., 1906-03-30
hints S1Xzssz:5'3s: 1 'z=:': :: a5}
EmM|[pJANNI6

A brush dipped in salt water vii!
clean bamboo furniture.
A solution of salt and alcohol is eX.
vellent for rubbing on weak ankles
Books will keep better if exposed
to the air than when shut in a book
case.
To remove a porous plaster quickly
and painlcssly try an application Of
alcohol.
Cold tea cleanses oilcloth or limo
leum. After the application polish
with little turpentine or linseed oil
The Grit-advocate., 1906-03-30
When Bakinu Pies.

Bake all very juicy pies in the hot
test of ovens. placing them on the
ovens bottom first to insure the
browning of the under crust. Let
these juicy pies cool. and reheat them
before serving. This second heating
seems to give the necessary crispness
to the crust-a crispness that is hard.
er to accomplish than in drier pies.