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URGE CLEANLINESS IN DAIRY Mechanical Milker Admits No Dust or Dirt, but Must Be Kept Scru pulously Clean. Much is said of the cleanliness of milk. Most people like to use a pail in milking that has as small an opening as it is convenient to milk into. The mechanical milker has no opening that can admit dust or dirt into the milk except where the milk is taken into the tubes. These can he packed with clean cotton if necessary, thus preventing the entrance of dirt or dust. But the milk taken into the ma chines may be contaminated by the dirt left in the machine from the Dirt Cannot Be Kept Out of This Pall. former milking. This makes it imper- | ative that the milker be well cared for. ' The milk separator should receive no more careful cleansing than the milker. After milking it is a good plan to dip the teat cups in cool water j and allow the machine to pump water through the tubes. All parts should be scrubbed with a brush and washing soda and then rinsed. The metal parts may be well sterilized with steam and the rubber parts kept suspended in a solution of ll pounds of salt and five ounces of chloride of lime in 10 gal- j lons of water. The solution will have to be changed every week, and it is j well to put in an extra ounce of chlo- i ride of lime every other day. When proper care is taken, extreme- 1 ly clean milk can be gotten with the milkers, some dairymen producing i certified milk with them, but on the ' other hand, if no care is taken to keep the machine clean it wiil prove to be a collector of dirt. DAIRYING QN BUSINESS BASIS* Farmers Must Use Milk Scales, Tester and Record Book-Keep Account With Each Cow. In order to put dairying upon a busi- ' ness basi3 every farmer needs to use the milk scales, the tester and the rec ord book. Farmers must come to this proposition and do a little simple book keeping to know where they are. Every successful business man has a ledger to guide him in his transac tions. Every dairyman needs to enter a separate account with each of his COWB so that he may have an indicator to tell him at the end of the year just how much feed each has consumed, the amount of milk produced and the percentile it tests. Too many farmers of this country are still keeping scrub cows, feeding and^ milking them twice each day, fourteen times each week and sixty times each month. Place for the Fall Calf. A clean, well-bedded place, well lighted and well ventilated, is impor tant for the fall calf. The calf pen preferably should be on the south side of the barn and in a part of the bara where the temperature does not vary much, and where there is no direct draft Avoid Dairy Drudgery. Do not make dairying or any other farm work a drudgery. Milking cows In the early morning, and late at night, and doing a full day's work in between, during the day will eventual ly drive the boys to the cities, and the hired man will lose Interest BEST OF CANDIED FRUITS Man> Delicious Varieties That May Ba Put Up itt This Time of the Year. Seasonable fruits for preserving Just now are sickel pears, sections of or anges, bits of pineapple and grapes. A sirup is made from two cupfuls of sugar, one cupful of water, and one eighth teaspoonful of cream of tartar. ! This is boiled until it will make a soft ball when tried in cold water. Then the fruit is dropped in sufficient to cover the surface of the sirup. In about ten minutes this should be skimmed out and more fruit put in until all is cooked. Tender, juicy fruits may not take quite ten minutes, while hard pieces like pineapple will probably take longer. Care must be taken not to puncture the outside cov ering of any sweet, juicy fruit, as the sirup will not candy if the juice be comes mixed with it. When all the fruit is cooked it should be drained and allowed to lie in granulated sugar till dry. Amber jelly is another delicacy out of the ordinary that can be made at this time of year. The ingredients are one grapefruit, one orange, one lemon and granulated sugar. The fruit is peeled, being careful not to remove the white pulp with the skin. Thia must be saved for the pectin (jelly making substance) it contains. After peeling, the fruit is cut into lengths, removing the white center cf the grapefruit, which is very bitter. The pulp with the skin of the' orange cut fine is measured, and to each cup ful of pulp a cupful of water is added. This is put over the stove and boiled for five minutes. Then hot water is added equal to one-quarter the amount of water originally added. When this comes to a boll the kettle is removed from the stove and the contents meas ured. To five cupfuls of the pulp four cupfuls of sugar ls the right propor tion. This ls bolled for 45 minutes, then poured into jars and sealed. THREE HINTS FOR HOUSEWIFE Excellent Use for Discarded Feather Bed-Broken-Needle Holder In the Work Basket A good use for discarded feather beds is to put a small portion of the , feathers into a tick made of muslin ' the size of the bed. Spread the feath ers evenly, tack the case on quilting frames, cover both sides with silko line, and knot or tie as you would a comforter. A most excellent substi tute for a down quilt is the result For a broken-needle holder for the work basket use a small, round bottle about two inches long, with a plain crochet covering of silk of any de sired color, and cover the mouth of the bottle with a piece of silk fastened with narrow ribbon. A medium-sized cork, covered with crocheted silk, in which to insert the point of the scis sors, is pretty and useful for the work basket. Probably you believe that you are practicing all of the economies known to the up-to-date housekeeper, but have you turned inward the out-edge of a half-worn tablecloth? It is done exactly as a wide sheet is rejuvenated and if a very fine seam is carefully felled on the wrong side of the damask, the joining will never show. Cornmeal and Salt to Clean. Any light woolen material may bo cleaned by this method: Mix corn meal and salt in equal parts, then spread out the material or garment on a white cloth on the kitchen table and cover it with the cornmeal and salt mixture. WlTen it has been on for a short time, cover your clothes brush or scrub brush with a soft white cloth, and go over the entire surface of the garment After it has been brushed thoroughly, shake well and hang in the open air. The same process may be used with white doeskin gloves. Halibut au Gratin. Take five pounds of fresh chicken halibut, peel off skin and take out bones. Cut into small pieces, put in a roast pan, season well with salt, i cayenne pepper, table sauce, one-half pound melted butter and ono gill sherry wine. Bake about 15 minutes. When ready, mix the fish well with three pints of cream sauce. Put in baking dishes, around it a border of mashed potatoes, on top some grated cheese and bread, small piece fresh butter. Bake in a hot oven for ten minutes. Serve very hot. New Laundry Bag. An ordinary wooden coat hangar forms the top of this cretonne laundry bag. The top is curved to fit smooth ly over the hanger. A slit from thc top half way down the center of the front is bound with ribbon and forme the opening. The hook of the hanger is bouna with ribbon and finished witb a bow. This style of bag is much su perior to the drawstring laundry bag. Ginger Puffs. Beat one egg well, add one-half cup ful sugar, one-half cupful molasses, one-fourth cupful melted butter, one half cupful warm water, two cupfuls of flour sifted with one teaspoonful each of cassia, ginger and soda and one-half teaspoonful salt. Bake in to dividual tins. Cocoanut Cups. One-half cupful cocoanut, one cupful sugar, one cupful milk, one egg, one tablespoonful butter, one teaspoonful vanilla, two cupfuls of flour, two tea spoonfuls of baking powder. Beat well. F??1 greased cups half full and steam one hour. To be eaten with whipped cream. ALL WORTH SAMPLING VARIETY OF DUMPLINGS TO SUIT ALL TASTES. May Be Made the Chief Part of Meal or Only n Course of the Menu as May Be Desired for the Meal. Chicken Dumplings.-Mix and sift _ three level teaspoonfuls of baking pow der and one-half a level teaspoonful of salt with two cups of flour. Add suf ficient milk to make a soft dough. Roll lightly on a floured hoard and cut into small biscuits. Place on a greased pie plate in a steamer and cook 20 min utes. Do not move or uncover the ! steamer while the dumplings are cook ! lng. Do not start to make the dum j plings until the chicken is tender. It can wait, but not the dumplings. Soft Dumplings.-One cupful of fine-1 ly chopped beef suet, one generous ( pint of flour; one teaspoonful of black j pepper, 1% teaspoonfuls of salt. Mix well together and add enough cold wa ter to make as thick as biscuit dough. Roll out and cut with a biscuit cut- j ter or knife, drop into boiling water j : and cook for one-half hour, drain and-, i serve hot. Serve with roast meat, or j j the dumplings may be slightly browned 1 in the oven after boiling. They are j also good added to a meat stew. Liver Dumplings.-Chop one-half '. pound of liver and one-fourth pound of bacon, uncooked, as fine as possible, j I Beat two eggs lightly and add one-: fourth cupful of butter to them. Then add the moat, tho seasonings of j chopped parsley, white herbs, salt and pepper, and 1% cupfuls of bread ] crumbs, adding more bread crumbs if j necessary. This will depend on'the softness or dryness of the crumbs and on the size of the eggs. The mixture should be just stiff enough to make a paste which can be formed into balls. ; Divide into portions, roll smoothly in : the hands and poach in boiling water before bolling, cooking about fifteen minutes. Potato Dumplings.-Grate four cold boiled potatoes and add to them one cupful of stale bread crumbs soaked in a little milk, just enough to moisten, ! also on^ cupful of bread crumbs ! crisped in a little butter or drippings. ! Add two eggs, two tablespoonfuls of I flour and seasoning of salt, pepper and 1 nutmeg. Form into medium-sized . balls and steam or boll 20 minutes, j Turn on to a serving dish and sprinkle I with the remai ning fried bread crumbs. Drip Dumplings.-Three eggs, one half cupful of milk, two tablespoonfuls ol' butter, one cupful of flour, one-half teaspoonful of salt, one-sixteenth tea i spoonful of pepper and a grating of I nutmeg. Break tho whites of the eggs ; into a cup and add enough milk to fill the cup. Mix with the butter and flour in a spider and stir as lt boils until it leaves the spider clean. When cool, stir in the yolks well and season to taste. Drop from a teaepoon^iio boiling soup five minutes before serv ing. I Cornmeal Dumplings.-Scald four cupfuls of cornmeal with a sufficient quantity of hot liquid in which ham has been boiled, add a dash of salt, stir together well, make into balls and dip into the ham Ifciuor when lt is very hot. Boil for twenty or twenty-five minutes, occasionally stirring to keep from sticking to the kettle. ? Turkish Loaf Candy. Toast one-fourth pound shelled almonds (blanched) and one-half pound shelled walnuts in the oven un til a delicate brown. Cut one-eighth pound figs and one-eighth pound can died pineapple into strips. Work these ingredients together with one-fourth pound seeded raisins, into the fondant, which has been .flavored with -vanilla. Shape into a loaf and cover on all sides with melted chocolate. When hard and ready for use, cut in slices. -Mother's Magazine. Prunes and Chestnuts. Soak three-fourths pound of prunes over night In just enough water to cover; then stew until tender. Shell and blanch one pound chestnuts and cook in bolling, salted water until ten der. Drain, then add them to the prunes; add one slice of lemon and slowly cook both until the prunes and chestnuts are very tender and the juice of the prunes has become thick. I Queen Cake. One cupful sugar, one-half cupful butter, one-half cupful milk, three ! eggs, one cupful flour; stir sugar and butter to a cream, add the yolk of the eggs with railk, then flour into which has been stirred two heaping tea spoonfuls baking powder and corn starch; beat thoroughly together; add whites of eggs beaten last. Potato Rissoles. Season a pint of hot mashed pota toes to taste with salt, pepper, butter and a little hot cream. Add a well beaten egg and mix in a cupful of fine ly minced cold lamb. Form into balls, roll in egg and fine bread crumbs and fry in deep fat. Serve at once, gar nished with crisp lettuce leaves. Christmas Pound Cakes. One pound butter, one pound sugar, one pound of flour, one pound of-eggs (usually eight), salt, one pound of raisins, a little nutmeg. Put in just a little baking powder. Bake this in a large tin and cut it into four small cakes when done. To Clean Raincoat. Sponge with a mixture of ether and ilcohol to which has been added a ittle ammonia. TO CURE CHILDREN'S COLDS Keep child dry, clothe cruforta bly. avoid exposure and give Dr. Bell's Pine-Tar-Honey. It is pleas ant, soothing, antiseptic, rai*e> phlegm and reduces inflammation The first dose gives relief, continu ed treatment with proper care will avoid serious illness or a long cold Don't delay treatment. Don't let your child suffer. Get a buitie to day. Insist on Dr. Hell's Pine Tar-H<?ney. 25c. at Druggists. 2 The RAYO LAMP SAVES TROUBLE YOU don't have to spend the greater part of your time cleaning it-and won dering why it won't burn. The Rayo is simple in construction and in design. It lights without removing the shade and gives the best sort of light-the kind that won't hurt your eyes. Lamps Rayo lamps are an ornament to any home. They require very little attention-yet always add to the attractive ness of the room. The Rayo is the symbol of efficiency-economy convenience. Use Aladdin Security Oil or Diamond White Oil to obtain best results in OH Stoves\ Lampsand Heaters. \ The Rayo is only one of our many products that bring com fort and economy to the farm. Ask for them by name. Matchless Liquid Gloss Standaro Hand Separator Oil Standaid Household Lubricant Parowax Eureka Harness Oil Mica Axle Grease If your dealer does not carry these, write to our nearest station STANDARD OIL COMPANY (New Jersey) BALTIMORE Washington. D. C Charlotte, N. C Norfolk. Va. Charleston. W. Va. Richmond. Va. Charleston. S. C. HEMSTREET & ALEXANDER GUNS REVOLVERS CARTRIDGES, ETC. JUST BELOW Ga. R. R. Bank 647 BROAD STREET AUGUSTA, GA. B.F.JONES Graduate Veterinarian EDGEFIELD, S. C. FOE SALE. A car lo.-td of Cypress shiners just, received. While they last I will .ell for $4.UU per 1,UUU cash. I have . Iso just received a car of flooring, el ling and weather-board in g that I . ill sell for *20 per thtuisand. E S. JOHNSON. , ; --'}.: ?.VT "Jfi . ? BlUO?SKJ?SS .a tt$2 . ? SLHS? AXDKIDNEYS IT MAKES HOME, Om So HAPPY To Have A BANK ACCO C0S7tiffht 1909, by C. E. Zimmerman Co-No. 44 F all the unhappy homes, not one in a hundred has a bank account and not one home in a hundred who has a bank account is unhappy. It seems almost foolish to put it off any longer, when lt is such a simple, easy matter to start a bank account. BANK OF EDGEFIELD OFFICERS : J. C. Sheppard, President; B. E. Nicholson, Vice-president; E. J. Mims, Cashier; J. H. Allen, Assistant Oashier. DIRECTORS : J. C. Sheppard, Thos. H. Rainsford, John Rainsford, B. E. Nicholson, A. S. Tompkins, C. C. Fuller. E. J. Mims. J. H. Allen. J. C. LEE, President F. E."Gibson, Sec. and Treas. FARMERS. MERCHANTS, BUILDERS, If you are going to build, remodel or repair, we invite your inquiries. COMPLETE HOUSE BILLS A* SPECIALTY. We manufacture and deal in doors, sash, blinds stairs, interior trim, store fronts and fixtures, pews, pulpits, etc., rough and dressed lumber, lath, pine and cypress shingles, flooring, ceiling and siding. Distributing agents for Flintkote rooting Estimates cheerfully and carefully mane. Woodard Lumber Co. AUGUSTA, GEORGIA. Corner Roberts and Dugas Streets, Our Motto: SSS I VOTAN TEA The Tea of Marked Distinctiveness ? reason for it being handled by us exclusively Penn & Holstein THE FARMERS BANK OF EDGEFIELD, S. C. Capital and Surplus Profits.$120,000.00 Total Assets Over.$400,000.00 STATE, COUNTY AND TOWN DEPOSITORY Does a General Banking Business. Offers its Services to You as a Safe Guardian and Depository for Your Money. Invest in One of Our Certificates of Depositj Bearing Interest. It is a better investment for you than a mortgage of real estate. You do not have to consult an attorney about titles. It does not shrink in value like lands and houses. You do not have to insure against fire. Finally you do not have to employ an attorney to foreclose to get your money. You can get your interest and principal the day it falls due. Safety is the First Consideration in Placing Your Earnings. FARM LOANS! Long-Term Loans to Farmers a Specialty. Yoorfarm land accepted as security WITHOUT ENDORSER or other COLLATERAL. Unlimited funds immediately available in oW nomination* of Three Hundred and up., Established 1892. JAS. FRANK & SON. Augusta, Ga. i