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.Tit costs more to live than lt did years ago." said the man who com plains. "Yes," answered the man who ..njoys modern conveniences, "but itt worth more." THOUGHT FOR THE INVALID. Invalid cooking is a most impor tant and interesting subject, and one which '.emands a knowledge o? die tetics as well as taste, tact and pa tience. First and fore most in dealing .-ith an invalid we m u > . remember that he is out of balance mentally as tren as physically. In the days of convalescence, when ife is beginning .o be worth while, the small things .of every day will interest anC little things will irritate, which would never be noticed in health. It lr not necessary lo mention that the tray should br . nmaculate in 'Its appointments, nc matter how sim ple, as are all other things about an invalid. WLei.. laundry needs to be considered, .here are any number a pretty paper napkins hich can be bought in . !erent designs and col ors For x child the bright, colors will oe interesting and a variety will be r source ox entertainment. In case of infectious diseases paper nap kins are quit a necessity. The small paper cases, too, may be used for a 'tiny custard or bit of dessert. A flower or two on the tray will be anost welcome. The tiny vases which bold a small bunch of violets or a cingle rose are well adapted for use on * tray. Set the tray as carefully as a place is laid at the table, and in the same order. A small pot of steaming tea which may be poured by the invalid rfs an item to be remembered. Never ask a patient what he would lite to eat or drink. Let his food be a surprise, as it will taste better. Do not watch every mouthful he eats, for some people do not enjoy i tho sensation. Do not serve fried Hoods to a sick person, nor food in any large quantity. It is much bet ?ter for them to want more than be j surfeited at the sight of too much, ?Twice baked bread should be served with the broths and neef juices. Sponge cake is the only desirable kind to serve. Sjj Cocoa is better than chocolate, un less the patient needs the fat, and is LaMe to take care of it " " . nothing stings rWed liver out of its monotony Of richness like a root of fennel, chopped Jlse with the parsley. -Browning. COCO THINGS FOR THE TABLE. \ _____ TOT a company cake the following jiecipe is especially fine: Take the whites of six eggs, the yolks of five, one cupful each of sugar and fiour. three-fourths of a tea spoonful of cream of tar tar, the juice and rind of a large orange. Beat the whites very stiff and add half of the sugar beat the yolks and add the other half, beat five minutes, add the orange to the yolks and when well mixed add to thc. whites, then fold in the flour that ha? been sifted with the cream of tartar Bake slowly 40 minutes. If using r gas oven, light the oven just as tnt cake is put in. Chocolate Caramel Caks.-Take two ?traces of chocolate, one cupful o; sugar, one-half cupful of milk, a QU?r ter of a cupful of butter, two cupfuls of flour, two eggs, two teaspoonfuls o' baking powder and one teaspoonful o.f vanilla. Mix as usual and bake in lay ers. For the filling cook together a cupful and a half of sugar, half a cup tal of sweet milk, a tablespoonful or butter; cook until it hairs. Cool, adc vanilla. Date Torte. - A cupful each of chopped dates, nuts and sugar, a table spoonful of flour, and a teaspoonful of baking powder with two well-beater, eggs. Bake and serve with whippet: cream. Almond Tartlets.-Line patty tins -erith rich paste. Planch and chop a third of a pound of almonds, add two tablespoonfuls of rolled cracker crumbs, sifted, three eggs, beaten, a third of a cupful of sugar, two cupfuls at milk, salt and vanilla to taste. Fill the shells and bake. Date Bars.-Take a cupful of dates chopped fine, beat two eggs, separat ing the yolks from the whites, add three-fourths of J. cupful of sugar to tbs ^olks, then add six level table spoonfuls of flour, a teaspoonful of baking powder with a fourth of a tea spoonful of salt, add the chopped dates and a cupful of walnut meats chopped, then fold in the whites and bake in a slow oven in a sheet. Cut wbec cold in pieces the size of a wa re; nftnmui * t *'- T * By IZOLA FORRESTER. J "And later on, after the nations have decided to settle down and act de cently among themselves, we'll tak6 you to Germany and Paris, Mildred, and you can finish up there on your harmony and whatever you may need. Father says he won't stint you one particle. You know how he is cnce he takes hold of an idea. Hear me, Mildred?" "Yes'm," answered Mildred passive ly, regarding the lake shore drive and gray iake waters beyond without in terest. She was a tall, slender girl, j who gave the impression of being over grown, probably because she was dressed too young even for eighteen. She hated the future and the plunging around in search of the best teachers. "I suppose we ought to run down home for a few days," went on Mrs. Tankerville happily. "Your grand mother'll expect us. You can get back in time for your January course all right. Mildred said nothing. Her dark blue eyes were gray with anger. No body knew how she had always re belled against being a genius. Her father had owned the Sioux Rapids City bank back home, and had given up his active share in it just as soon as the family was sure of Mil dred's marvelous powers. "I've worked hard all my life," he had said comfortably, "and now mother and I'll jog around the world with the little girl and give her a chance." "But I don't want to go, father," Mil dred had declared tearfully, even at thirteen. "I don't want to study so hard. I love home." "Well, you can come back to it some day, and there'll be the town band to the depot to welcome you, end the mayor with a speech of wel come," he had laughed at her. "Kid die, you don't know what it means to reach middle life and find you've not had a chance to make a single dream come true. That was me. I wanted to be a great musician. Well, we were country folks, and a large family, down in Kansas, and I went out to work, herding cattle on my uncle's ranch. Not much chance there for musical study, was there, unless I read the notes of the heavens by night, and caught the music of the spheres. Then I met your mother, and she was j from Chicago. All she wanted me to do was get rich Just as quick as I could, and I did. She's satisfied, but you came into the world with the love of harmony in you. and, by the ever lasting jimlny crickets, you're going j to have all you can swallow of what I mls?ed." So for four vears Mildred was trot ted around from city to city in the new world and parts of the old. seek ing the perfect teacher for her music, e.nd always with the memory of the j 'ittle home town warm in her heart and o<" one boy sweetheart there who had asked for a 'eek of her hair and a | post card now and then. They had spent the last year In \ New York, and now nad stopped over i ?t Aunt Anna's in Chicago. After the i drive. Mildred followed her mother up j ?he steps of the big. gray stone house. Ther*' would be guests for dinner, and she vould h?.ve to play. She set her teeth and went into the shadowy hall, i Her father was standing in the recep tion room, talking and laughing with somebody and the mere sound of that j somebody's voice sent the blood rac lng to her cheeks. "You remember Hal, Mildred, of course." her father said. "Little Hal j Thurber-used to live in the old white house back in the pines below the cnurch " ' T remember." Mildred said, looking Into Hal's eager eves. "T never for get anything or anyone back home.' Aunt Anna's face was radiant. She was Mr. Tankervillo's sister, and to her Mildred was never a possible genius-just a dear lovable girl at the mercy of h?r oarents' loving kindness. She invited Hal to luncheon the next day. and ordered him to take Mildred out for a walk up the drive every morning to pet the color in her cheeks. Lunch time came and passed with out the two returning. By five. Then the early winter twilight fell, Mrs. Tankerville was ready to 'phone tne police, but her si<;t?r-in-law held her hnck ulacidlv. It.was not until seven, when dinner was served, that she sprung rhe news at the dinner table, beaming happilv on the others. "Nov. ? suppose you'll blame me ter ribly, but I couldn't help it. H9I asked you the first, day he came, didn't he, N'^d. fer .Mildred's hand in marriage, and vou told him she was dedicated to her music? So T think you deserve everything. They wore married." Airs. Tankerville cried softly into her napkin. Her husband stared down the table at his sister's happy face, and his own cleared. He raised his glass. 'God bless them Doth, anyway.'' he said. "I guess i've been an old fool, eh. motner? Stop your crying ana help me fix up a olegram for tnem that will make them nappy." (Copyright. 1915. by McClure Newspaper Syndicate.) World's Largest Painting. "Paradise." by Tintoretto, is th? largest painting in the world. It is 84 feet wide and 33% feet high, lt is now in the doge's palace, Venice Nature's Lavishness. About three aundred species of tur Ue and tortoises are known. CABBAGE IN VARIED FORMS Vegetable That ls Usually Considered Somewhat P?ebeian Has Many Possibilities. Cabbage has not a very good reputa tion among some people, and it is a stand-by winter vegetable of thousands of others. Even for the fastidious taste there are delicious ways of cook ing cabbage, and in salad it can also be used with appetizing results. Chop a small head of cabbage, re moving the heart. Put three table spoonfuls of butter in a frying pan, and two tablespoonful of flour, and turn in the cabbage after the butter and flour are well blended, then pour on gradually a cupful of milk. Bring to the boiling point and add two tea spoonfuls of salt, a few dashes of pep per, mix thoroughly and cover tightly and cook forty minutes on the back of the range. About five cupfuls of cab bage are used for the other ingredi ents. All vegetarians will relish this toothsome dish. Its flavor is delicate and delightful. Baked Cabbage.-Soak cabbage one hour in cold water, then boil ten min utes after cutting in good sized pieces. Place in a baking dish and cover with one tablespoonful of butter, one of flour and one cupful of milk. Salt and pepper to taste. Cover with bread crumbs and bake one hour. Creamed Cabbage.-Soak a cabbage for hali an hour in cold water, then trim it and cut it In eighths, and drop it into a saucepan of boiling salted water. Add a clove and a whole onion and cook until tender. Remove the onion, drain the cabbage and chop it fine. Fut in a saucepan with a table spoonful of butter and slowly add three tablespoonfuls of cream. Heat thoroughly, season with pepper and salt and serve. USES FOR PARAFFIN PAPER Cheap Article Which lt Will Be Found Economical to Keep Supply on Hand. Paraffin paper costs only about five cents or ten cents for a big roll, and I try to keep some on hand always. Besides being fine for lining almost every kind of a mold from cake to ice cream, it's also good to use inside a dish in which fish, like salmon loaf or some other souffle dish, is being cooked. It's easy to remove-and, joy of joys-as you throw away the par affin paper you throw away the fish aroma which makes the washing of fish utensils so odious. Then it's also good to use to wrap around foods before placing them in the ice box. Of course, I cover almost all foods with the cover that comes with the dish. But what can you U3e to cover a roast that has been cooked? I haven't a dish cover of any kind that's large enough or shaped right to do this. Answer, I wrap it in a little paraffin paper dress. The paraf fin doesn't absorb the juices as tissue paper would, and it keeps away odors of other foods. In fact, a little sheet cf paraffin paner cnn be used to cover any dish in the rDfrigsrator in lieu of any other kind of cover, and it is a sure protector against the dish ab sorbing odors from neighboring foods. -Exchange. Beefsteak Chowder. Cut slice of salt pork into small lots, with one onion minced fine; cook un til a nice brown; add one quart of boiling water, let simmer five minutes, then add one nound round steak cut into strips one-half-inch thick and two inches long: bring this quickly to a boil, then simmer until the meat Is tender; add four or five pared and sliced potatoes, season with salt and pepper, add more boiling water and when potatoes are tender add one and one-half cupfuls of good rich milk or ci .?am: split six or eight crackers, put inte soup dish and pour chowder over them, ?erving at once. Ta Starch Fine Lingerie. Many housewives experience great difficulty in laundering fine lingerie, such as dainty waists, jabots, collars and so forth. The chief difficulty seems to lie in giving them just the proper degree of crispness. Rinsing thora in a solution of borax gives the right degree of stiffness and renders them Just like new. Two heaping ta blespoonfuls of borax to five quarts of water is a good proportion. This is a!ro excellent for thin dresses trimmed with lace. Corn With Cheese. Cut cold boiled corn from the cob, put in double boiler with milk enough to cover. When hot add cheese to suit your taste cut in thin bits, pep per and salt. Keep hot till cheese melts, but do not boil. Nice for sup per. Fig Compote. Wash one pound figs, cover with i one pint cold water. Soak over night. In the morning add two bay leaves and cook one-half hour. Strain gen ! tty. Boil sirup down to one cupful and pour over figs. Chill, serve with sweet i cned whipped cream. i Warming Over Meat. ! Tb? best way to warm up a roast of meal is to wrap it in thickly greased I paper, and keep it covered while irs the oven. By having it covered tlvi I steam will prevent th? meat from be coming hard and (Irv, and it will be come heated through in lets time. German Pancakes. To each egg take one tablespoonful of flour, a pinch of salt, a pinch 01 baking iv.wder and add enough milk so it will pour or-.si ly into the pan. Make about as thick as griddlecakes. A GOOD FAMILY COUGH SYRUP. Can be made by mixing Pine-Tar, Acoriite, Sugar, Hyoscyamus, Sassa fras, Peppermint, Ii)eeac, Rhubarb, Mandrake, Capsicum, Muriate Am monia, Honey and Glycerine. It is pleasant, healing and soothing, raises the phlegm, and gives almost instant relief. For convenience of those who prefer not to fuss, it is supplied ready made in 25c. bottles ander name of Dr. Pell's Pine-Tar-1 Honey. Can be had at your drug gist. Insist on getting Dr. Bell's Pine-Tar-Honey and SP? that the formula is on the package. 3 SPRING ONION FOINTERS Some Practical Suggestions About How and When to Plant Seeds and Sets for Best Onions. Onions may be grown in spring from seed or from sets. However, spring planting of seed is not generally so satisfactory and sets are recommend ed for the man who neglected to plant in fall and who wants early onions. For best results with seed, plant them in October, in order that the plants may beccme established before severe winter weather begins and that the onions may -grow off rapidly in spring and mature early in June. Still, if seed are planted very early in spring and conditions are favor able, they will make good onions, al though they will be smaller and later than those from fall-sown seed. Onions should be planted on very sandy loam. After the land has been thoroughly prepared by deep plowing j and repeated harrowing, apply ferti- ' lizer and manure broadcast and har row into the first three or four inches of soil very thoroughly. Lay off rows j fifteen inches apart, plant the seed in j the drill, and cover the seed to a depth I of one-half to three-fourths of an inch. When the young seedlings ap pear, cultivate frequently in order to destroy weeds and maintain moisture. Thin out the onions so as to leave them standing three or four inches I apart in the row. To grow onions from sets, prepare and fertilize the land as when plant-1 lng the seed and plant the sets Just as ! soon in spring as soil conditions will permit. Plant them three to four ; inches apart in rows fifteen inches I apart. White Pearl and Prizetaker are the two most reliable varieties for this region Sets are more convenient for the home-gardener, but for a commercial onion planter, seed-planting is to be preferred, because onions grown from seed keep better than those grown from sets and because seed cost less than seta. C. C. NEWMAN, Professor of Horticulture, Clemson Agricultural Calla?'?. Edgefield Druggist Pleases Customers. Penn & Holstein reports custo mers greatly pleased with th* QUICK action of simple buckhorn hark, glycerine, etc., as mixed in Adler-i-ka. This simple remedy drains the old foul matter from th" bo wei s soT H OROUG H LY th a tO N E SPOONFUL relieves almost ANY CASE of constipation, sour or gas sy stomach. It is so powerful thai it is used successfully in appen dicitis. Adler-i-ka never gripes and the INSTANT action is sur prising. 3 Times were a trifle hard and mon ey a little scarce, relates The Sat urday Evening Post. Evidently Un cle Ephraim thought so. for he came up to his supply merchant the other day and said: "Marse John, times is tighter) than I is ever seen- 'em before. Po you know, Marse John, I can't gel no money at all? No, sir, I can't get mithin'! I can't even get hold of a nickel! Do you kno.v, Marse John, hit actually looks like I'll have to go to preachin' in order to make a livin.' I done it once and I ain't too good to do it again!"' New Through Sleeping Car. Between Aiken and New York, Washington, Baltimore, Phil adelphia, effective November 23, 1915 on the Augusta Spe cial Via Southern Railway. Lv Aiken 1:45 p m Lv Trenton 2:25 pm Ar Washing 7:U0 a m Ar Baltimore 8:32 a m Ar Philadelphia 10:5uam Ar New York 12:57 p. m Drawing Room, State Roora and Open Section Steel Electric Lighted Sleeping Cars'? Dining Car Service For All Meals. For reservations and information, applv to J. A. TOWNSEND, Ticket Agent, Edgefield, S. C. Only One "BROMO QUININE" To set the trenuine, call for full name, LAXA TIVE BROMO QUININE. Look 1er signature of E.W. GROVE. Cures a Cold in Ouc Day. Stops cough aud headache, aud works off cold. 25c. cures Old ?mz, Stn* ?temet?iaa Won't Cure The worst ca?-er>. rio matter ci liowlor.ff standing nre cured by tho wonderful, old reliable Dr ".'oner's Antiseptic Healing Oil. It relieve) ?.ailiand Heals.M inssnw.:. rfc.50c.$1.0 9t "imf$ Hew Dnewerj ILLS THE GOUGH. CURES Tli? I?NC?. Ford Cars Have Stood the Test The experience of scores of own ers of the Ford Automobiles has proven that there is nothing better made for the Edgefield roads. Ford cars will carry you safely over any road that a buggy or any other ve hicle can travel. An All-the-Year-Around Car They are light, yet substantially built. They are cheap, yet the best of material is used in their con struction. Are you contemplating purchasing a car? Let us show you a Ford Run-About or Touring Car. G.W.ADAMS Edgefield Auto Repair Shop Next to Court House ARRINGTON BROS. & CO. Wholesale Grocers and Dealers in Corn, Oats, Hay and all Kinds of Seeds Corner Cumming and Fenwick Streets On Georgia R. R. Tracks Augusta, Ga. YOUR PATRONAGE SOLICITED See our representative, C. E. May. How to Grow Bigger Crops of Superb Fruit-FREE YOU need this practical, expert information. Whether you own or intend to plant a few trees or a thousand, it is infor mation that will save you time, labor and money. Get it ! Simply send us your name and address on the coupon-or on a postal, if you prefer. We will gladly mail you a free copy of our New Catalog-an ll x 8 in. bcok that is simply packed with hints that will enable you to secure bumper crops of finest fruit-and sell them at top market prices. The whole book is filled with facts that will interest and instruct you-facts about hov/ fruit-growers everywhere are trettingr prodizious crops and large cash profits from crops of younsr, thrifty, genuine Stark Bro's trees-facts that emphasize the truth of the axiom "Stark Trees Bear Fruit." Beautiful life-size, natural-color photos of leading fruits all through the book. Send for your copy today to Stark Bro's Nurseries at Louisiana, Mo. Read it and learn about the new fruit tree triumph of Stark Bro's lone Cen tury of Success -thc "Double-Lite,r Grimes Golden-the tree development that resists "collar rot." Get the New Facts about "Stark Delicious." Stark Early Elberta, and all the latest peaches, Stark Bro's-grown, J. H. Hale Peaches, also Lincoln Fear, Stark Montmorency Cherry. Mammoth Gold Pium and ali the other famous Stark Bro's fruits,berries and ornamentals. Stark Bros M Louisiana Mo; >:Since:WW. Get Our New Catalog w Slark FRFF ll x 8 ir.ches-filxd f Bro'? ,S?,VCLt0 _f Dept A cover with beautiful pho- Af. .. ,, to-raphs. Mail the ^Louu:ona,Mo. coupon or a pcstr.l, $cn? mc st onPCi be.irintrvourname ^'postpaid, your New and address. AV Cttriug, tcllinsr just ^ hov.-lriiit-ttrowi-rs are Stark Bro's j_P rr.^-\n? record-breaking Dept. A Louisiana _\\ Mo. proh ts I expect to plant.trees Name. R. F.D. DR J. S. BYRD, Dental Surgeon OFFICE OVER POSTOFFICE Residence 'Phone J7-R. Office 3. A. H. Corley, Surgeon Dentist Appointments at Trenton On Wednesdays. How To Give Quinine To Children. FEBRILINE is the trade-mark name given to an improved Quinine. It is a Tasteless Syrup, pleas ant to take and does not disturb the stomach. Children take it and never know it is Quinine. Also especially adapted to adults who cannot take ordinary Quinine. Does not nauseate nor cause nervousness nor ringing in the head. Try it the next time you need Quinine for any pur pose. Ask for 2 ounce original package. The Vame FEDRILINE is blown in bottle. 25 "-enU. Whenever You Need a General Tonic Take Grove's The Old Standard Grove's Tasteless chill Tonic is equally valuable as a General Tonic because it contains the well known tonic propertiesof QUININE and IRON. It acts on the Liver, Drives out Malaria, Enriches the Blood and j Builds up the Whole System. 50 cents.