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HAVE A DAY TO SWEEP RULE THAT MAKES FOR ORDER LINESS IN THE HOUSEHOLD. ?Parlors and Dining Rooms Should Hav? a Thorough Cleaning Out Every Week, and the Bed rooms Every Two Weeks. Dining and living rooms need a thorough turning out and sweeping once a week, while every other week will usually suffice for bedrooms if they are picked up. as it is termed, each day-tnat is, kept tidied and well dusted. Before sweeping a room it is a good plan to remove as many of the larg er pieces of furniture as possible, es pecially The upholstered kind. If this is Impossible then each article should be covered with a dusting sheet, for 1* the dust once gets into tufted fur niture it is very hard indeed to get it out again. A soft brush will not re move lt, while a stiff one is apt tc Injure the covering. Carpets are much less used than formerly, rugs taking their place. To sweep a lance mp or carpet first Eprlnkle with something damp to keep the dust from arising. To my thinking the veo* best thing is a newspaper torn into small pieces and dampened, then sprinkled over thc carpet. Sweep toward the middle of the room. Take up the dust in a pan. running the sweeper over to take up r.ny that remains. Tum the rug up all the way around, and sweep the bare boards with a broom covered with a cotton flannel rag. The mistress can prepare the rooms so the maid can gc on witli the sweep ing from room to room. The maid will remove heavy pieces, but the mistress Wu" attend to the ornaments, washing any bric-a-brac, if necessary, aiso see the curtains are pinned up carefully afr.<?r bp.ins well shaken from the window. The piano is al ways weil covered to keep the dust out. By the time the floors are swept the room done first will be ready for Austrug. Mistress and maid can s-nare this betwee" them. The latter will clean the windows dust off thp pic tures, brush *h? upholstered iurn'ture and do any '.->!'shin?. She will also attend to th?- :ioor beyond th" ?.arpet. This is done tho last thine before put ting the furniture in place. The mistress 'will take care of the decorative furnishings of the room: also the plants, the lamps ana the books. Dustless ^npters are the best kind to use, the 'dither duster about the worst-for obvions reasons. Simple rugs are now used generally tc bedrooms and this simplifies the cleaning F**"??n a large one will not Toe too heavy to take up once a month or so and taken out of doors to be beaten. The floor can then be swept, wiped up with a damp cloth, and then rubbed with a good floor oil. The bed clothing must be placed on the windows or out of doors for a good airing, and all small articles can be dusted and placed on the bed un der the dust sheets. Silver toilet articles should b<- s^nt to the kitchen to be cleaned, and bed room day is a very good time to wash brushes and tidy thp top bureau drawer. Stained Floors, lt ls said that sawdust makes the best cleanser for a waxed or varnished floor that has become too dirty for the usual treatment. Soap and water viii ruin the polish, but if clean sawdust is scattered over the floor and a per son gets down and uses a scrubbing brush with the same movements as though using water, every bit of dirt and soil will come away. The saw dust is then swept up and destroyed, and the floor polished in the general way. Maple Fudge. Break about a pound of maple sugar into small pieces, mix it with a cupful of milk and put it on the fire. This mixture should come to a boil before a tablespoonful of butter is added. Cook the whole until a little dropped in cold water will become brittle "rake it from the fire and begin stirring at once until you notice it beginning to granulate a little. Then pour it into a greased pan, which should have been prepared beforehand. Mark into squares of any size wished and let it cool. Codfish Balls. To one cupful of boiled codfish chop ped fine add two cupfuls or more of mashed potatoes. -Moisten with one beaten egg, or two or three table spoonfuls cf sweet milk. Season with pepper and a little butter. Make small flat cakes; flour and fry a deLjcate brown in hot drippings of lard. A more delicate dish is made by dip ping the cakes in beaten egg, then In bread crumbs, and frying as above stated. Lemon Tarts. Mix well together the juice and grated rind of two lemons, two cups of sugar, two eggs and the crumbs of sponge cake; beat lt all together un til smooth, put into twelve pattypans lined with puff-paste and bake until the crust is done. Cheese Sandwiches. Grate any kind of cheese, add salt, a few drops of vinegar and paprika and a speck of mustard. Mix thor oughly and spread between thin slices of buttered bread. WOULD be friend to al) the foe. thc friendless I would be riving and forget the gift; I would be humble, for I know1 my weak ness: I would look up-and laugh-and love aud lift. -Howard Arnold Walters. COOKERY FOR THE SICK. Sir Henry Thompson Faid: "I have come to the conclusion that more than half the disease which embitters the middle and later life is due to avoid able errors in diet." It is safe to say that two-thirds of all diseases are brought about by errors in diet. The study of focos and their effect cn the individual is of equal impor tance to the study of drugs. Often the entire return to health is dependant upon the food prepared for tbe patient. Children more readily succumb to disease than older people, hence the necessi-.y of Dr-yiDg the strictes; atten tion to their nourishment and diet. To those who are accustomed to vis iting children's hospitals, the subject cf mal-nutrition is very much dis cussed, as its evidence is everywhere manifest. .'herc are comparatively few foods tbat\are at their best in an uncooked state. They neither taste so good, nor are they a.? digestible ab when treat ed io some kind of cooking. The question of feeding of persons in health is always of great impor tance, but when one succumbs to dis ease, ihe feeding is of supreme mo ment. Where the temperature is high, and there is great wasting of the tissues, it is necessary that a large amount of easily digested food, usually in liquid form, be used. Water is used in quantities, as that carries off waste products. Wira some convalescents food must be restricted, while others must be stimulated to eat. Some of the important things to re mombor iu feeding sick people, are -not to ask them what they would like, for usually when they get it the desire for the food is past. The food should appeal to the eye. It. should appeal to the taste. It should be digestible and nourishing. O NOT be troubled because you have nut ?creal virtues. God mude a rnilllor. spears, of grays whin he mad? one tree. The earth is fringe*] and carpeted, no: with forests, but with grasses. Only have enough little virtue* and common fidelities and you need no: mourn because you ar*- neither :t hen nor a taint. -Henry Ward Beecher. WHAT TO EAT. Here are a few dishes that are sug i festive, if one does not care to fol j low out the recipes entirely: j Baked Steak.-Rub fine one canned I pimento, add a pound of minced beef. I half a pound of minced veal, a fourth ' of a pound of minced ham. and season I with salt. Form into a loaf and jay in a greased paper, folding it well to ' gether; set on a pan in a hot oven ! ?'ind bake thirty minutes. When done j remove the paper, slip the loaf on a hot platter and cot with bits of but . ter. I Orange and Prune Salad--Steam c j dozen large prunes until puffy, thon j cool tl.em, remove the pits and mb: j with an equal amount of orange pulp. ? Carefully mix. not to crush the or : ange, and serve with a tart salad dressing, mixed with whipped cream. Chicken Griddle Cakes.-Meat one ! egg, add two tablespoonfuls ol chick ? en fal melted, a cupful of minced ! chicken, half a teaspoonful of salt, a I tint of milk and Hour enough, =ifted with three, teaspoonfuls of baking i powder, to mak<v a batter, j Crecy Soup.-Melt two tablespoon : fa? of butter in a frying pan. add two I -ablpspoonfuls of butter in a frying I pan. add two tablespoonfuls of Hour, I and when stirred together pon*- in a . pint of milk and cook to the consis I tency of thin cream. Season with i salt and pepper and add a cup of j cooked carrots pressed through a I sieve. Roll up and serve very hot. Add finely shredded onion to baked beans, and when ready to serve cover j with thinly sliced cheese. Serve as soon as melted. J - j Radium and Gems. i It is possible to change the color o? I precious and semi-precious stones by i exposing them to the action of radium. ? A German who has devoted himself to this study has obtained remarkable results. He bought sapphires of dif ferent kinds and put them in a box with a small quantity of radium. At the end of a month the transforma tions were as follows: White sap phlre8 had become yellow; blue, ?reen; ' violet, blue; wine-colored stones, red; dark blue, violet.-Har per's Weekly. No matter what your walk in life, or what your station may be, you have an opportu nity to be the possessor of a bank account, and it only re mains for you to realize the importance of this one thin to render you independent cr OFFICERS: J. C. .Sheppard, Pr??.; W. W. Adam* Vice pres.; E. J. Mirai?, Cashier; .?. Ii. Alien..assistant Cashier. DIRECTORS: J. C. Sheppard, W. W. Adams, J. Wm. Thurmond, Tho*. H. Rainsford, J. M. Cuiji*. B. H. Nicholson, A. S. Tompkins, C. C. Fuller, W. E. Prescott. ? I We desire to notify our farmer f riends that we are ready to supply them with fertilizers in ail of the popular brands and formulas. We sell the cel ebrated brands Bradley, Baldwin and Etiwan These ?oods h ive been used by farmers of this county for many years and have yiven satistaction. We also have contracted for a large supply of ingredients for mixing fertilizers at home. Bear in mind that we can Hil vour orders lor any ki wc! of plan: food, the dependable kind. Come in to see us. W. W. Adams & Co. laves Expe T WAS NECESSARY for the Attorney to have a personal talk with a client in a distant city. The journey would seriously interfere with several important engagements made for that day. He used the Long Distance Bell Telephone, had a satisfactory talk with his distant client and was able to keep all his engagements at home. The Long Distance Bell Telephone increases che efficiency of business men who adapt it to their needs. It can serve you with equal satisfaction and economy. By the way, have you a Bell Telephone? SOUTHERN BELL TELEPHONE AND TELEGRAPH COMPANY ECONOMY IN CAh'? or o.rt. Good Plan ls to Buy a Reliable Ar ticle in Quantities, as lt Im proves by Keeping. i As water alone cannot render grease soluble, it is impossible to cleanse I most clothes without the aid of an j agent which is capable of so doing. I The cleaning and solving properties of soap are entirely due to the alka line constituents, the fatty acids being employed only to modify the injurious properties of alkali. When buying soap it is desirable to procure that made by a well-known re liable manufacturer, as one is less likely to get an inferior article, it is also better to buy it in large quanti ties, as large quantities are usually sold at a considerable reduction in price, and soap improves in quality and durability by keeping. Soap may bc- used as a solid or it may be dissolved and use as a liquid: In whatever ferro its action is that of a grease solvent and purifying agent. li ls used in the solid or hard state for strong material without coior, when its strength may be concentiated by rubbing ii on the particularly dirtj parts, so that they may be more eauily and thoroughly cleansed. Soap powder is principally compose d of soda and water, and as washing j soda does not cost more t.h?? one-fifth the price of soap powder, it would he more economical for the housekeeper to use that substance with the addi tion of a little roap solution to the water, which would form a lather equally aa well, and the work of Cleansing would be as effectuai as when soar? powdar is used. BEST TO SHRINK MATERIALS Saves Much Time ar.d Worry Later, and Reaily Involves Only a M?n imum Amount cf Trouble. Shrinking materials before making them ?jp saves a great deal of time and worry. There will be no hems to be let down, no sleeves to leDgtbet ?r belts to widen. When shrinking muslins or ging hams plate them in a pan and cover wit li clear, warm water, to which has been added a little salt The salt pre ven?s the colors from running. Allow the material to stand for a half hoar then v.ring ii as a.\ as possible aT;d hang on the linc. When hali dry press with a hot iron. If yet; <ifi ire to shrink woolen fabrics w er sheet and spread !t over a table. Pince one thickness of the goods lengthwise of the sheet ar-r beginning at one ead, roll sheet a. material together. Lay aside the roi. until morning. . Then unroll the goods and prtss with a hot ircn. If it is difficult to determine the right side of the material mari; it with a thread at one corner before shrinking. Shrinking never injures the ma terial, ano it will always appear frc-3h I and bright after pressing. To A.r a Bed. The proper way to air a bed. if you are opposed to removing the bed clothes from the bed. ie to throw the sheets over the footboard across a .'.hair placed to keep them off the floor, and then lift Ihe mattress in the middle, tilting it up so that the sir passes under and over it. Oue-half hour of this will thoroughly air the bed. the windows to be open all the lime, of course. In making up the bed shake the sheets weil as they are put in place.. Von will then have n tidy, fresh bed and an orderly room .oon after you arc dressed. This will help make your housekeeping easy. Tutti Frutti Tarts. Peel and cut one banana into bits, st une one cup of cherries, hull e ne cup of strawberries, add one cup of sugar and put the mixture in the top o? the double boiler over boiling wa ter until the sugar is melted and the juice is drawn out. Then sweeten to taste, and let it hoil up directly over the fire until quite thick. Line tartlet pans with a i bin. rich paste and brush over nith white of egg: fill with the mixture and bake quickly. Wheat Cakes Without Eggc. Take a cup and a hal. o? wheat flour and mix dry with a scant two tea spoonfuls of baking powder and a half a teaspoonful of salt. Heat in enough milk to make a BO ft batter. Have the griddle 'ery hot mid bake at once. Serve with butter and sirup and the cakes will b<~ so nice the eggs will never be missed. Floating Island. Scald one and,one-half cups milk and pour over ore-fourth cup sugar mixed with two eggs. Cook in the double boiler until the mixture coats the spoon; then strain, add one-half teaspoon vanilla and a few grains salt. Heat, the white of " -gg stiff; drop by spoonfuls OD' je custard and brown in the o- Serve cold. C I fjnnish Cream. One ai - ne-half cups hot coffee, one-half cup milk, one tablespoon granulated gelatine, two-thirds cup sugar, pinch of salt, yolk of two eggs. Cook like a soft custard. When a little cool add the beaten whites of the eggs and one-half teaspoon of vanilla. Hominy Cakes. Two cups of cold, boiled hominy, one cup of flour, one ouart of milk, three well beaten eggs, one teaspoon of Bait. Mix thoroughly and bake at once. New Way to Serve Peas. Heat a can of peas, and while heat ing stir in a tablespoonful of beef ex tract It is delicious. NEW DESSERT tilU?tS TEMPTING SWEETS THAT HAVE BEEN DEVISED BY AN EXPERT. Maple Nut Pudding Will Be Appreciat ed by Those Who Are Fond of the Flavor-Rhubarb Tapioca Worm a Trial. Miss Farmer demonstrated !he mak ing of som*; new and tempting des serts this wee*. J-oilowing are the recipes: Maple Nut budding.-To lVz cup fuls of brown tugar add 2 cupfuls of boiling water ano 1-3 cupful of corn starch diluted with % cupful of cold water. Cook over gas Hame until mix ture thickens: ih^n in double boiler for 15 minutes, stirring occasionally. Remove fron! range, add whites of 3 eggs beaten si iii . id K cupful of nut meat* broken ?ii pieces. Serve with a custard sauce made of the yolks of eggs. Rhubarb Tapioca.-Soak 2-3 cuprul of pearl tapioca lu cold water to cover over night, brain and cook in double boiler with 1% cupfuls of boiling wa ter and 2-3 teaspoonfuls of salt: when I tapioca has absorbed wirer, add 3 cup ful? ol Rhubarb cut iu 14-inch pieces 1 crosswise, and 1 !-:: cupfuls of sugar. I '"cok nn?l tapioca is transparent and 'hubarb is soft. Serve hot with sugar and cream. ' Orange 'irepin Sporge-Melt 3 ta , ^spoonfuls or but^r. add % cupful . of hoar, pour cn ! cupful of hot milk ? ?md brin? to the boiling point. Add i /rated rind of 1 orange and 1 table I spoonful ot orange juice to the yolks 1! ? eggs. and beat until thick and lemon-coiorrd; then add gradually 1 cupful of *\y;:\r continuing tbs beat I mg. ("crnbir.e mixtures and feld in 1 ...hites o?' -? eggs beaten stiff. Turn I into a meier mould, cover and stearn I tsinutes, or cook in blazer 'IO min I ites. Serve with orange sauce For j this b--::? '.vhiies of .'! eggs until stiff, j idd gradually 1 (mpful of powdered i .ugar and very slowly the juice of 2 ! ?ranges p.lso the grat'-d rind and juice ! if 1 lemon. I Raked Gingerbread with Apples. j '.'ut f. large ajiples. e;;cb in pieces, t und remove skin and seeds. Cook in 2 tl?:n syrup made of cupful of ; '.agar and \\ cup'.'.i! of water until j .ibout ha::' done; t!:j:i drain off syrup I and put apples in an earthen baking : dish, pour over apples gingerbread '. and bake until firm. Serve with I whipped cream sweetened and fla vored or Cambridge sauce made after rhis ruh-: Cream 1-3 cupful of butter, add gradually I cupful of powdered j .-u?ar. Uilute 2 teaspoonfuls (lour with ? : tablespoonfuls of cold water, add to :*> cupful of boiling water and let boil '?> minutes. Cool, and just before sending to table add combined mix rr? s and spoonful of vanilla and ; 1.3 teaspoonful of lernen extract, j Gingerbread.-Melt \. cupful of but ! ;er. add : cupful of molasses, 1 egg I well beat? % cupful ol' sour milk. 2 teasponfuls soda mixed with 2 cupfuls I of flour and it h l teaspoonful of gin I e,i r.--Posion Transcript Cuban Stewed Chicken. Piv i?; f. slew pan half a cupful of pun. .-live oil. one chopped onion and .-. bruised clove of garlic. Cook until they begin to rum brown, when the chicken, divided as for fricassee, and z Quarter o! a pound of diced bacon rn uld be added. When the chicken has cooked to ;i delicate brown add a half dozen tomatoes, a bay leaf, a Roupie nf cloves and a green pepper -ceded and cut fine. Cover and cook slowly for half an hour. Add one pint of boiling waler and one cup of wei! washed rice, salt and pepper to tasfe. Cook until the rice has absorb ed al) the liquid, then place back on ?ne stove and let the rice steam for twenty minut iger. Novel Cake Container. A large car!hen jar can be used for safely storing pies, several layer cakes ur loaves of fruit cake by this sys tem of shelves, lt is made by nailing two spools under four corners of a grape basket cover. Place one 1 *t of cake on bottom of jar. plac.. a shelf over it and another.cake on this with a shelf above and so on. The spools raise the boards just high enough to protect the cake and the shelves are easily removed. The earth en jar keeps the contents in much better condiiion than does a tin or i wooden cake box. Soft Custard. Yolks of four eggs, one-half cup sugar, one pint milk, pinch of salt, vanilla. Put milk in double boiler and when just beginning to boil add the beaten yolks of the eggs and the rest of the ingredients and cook until tho mixture coats the spoon. Onion Gruel for Colds. ! Thi6 gruel is excellent for a cold. Slice a few onions and boil them in a pint of new milk: stir in a sprinkle of oatmeal and a very little salt, boil till the onions are quite tender, then sup rapidly and go to bed. Good Way to Fry Fish. The secret of frying fish crisp and brown without either eggs or bread crumbs is to dry it well, dredge both sides with plenty of flour and plunge it into boiling 'at. Re sure the fat is boiling and that there is plenty of it. Creamed Eaked Trout. Clean the trout, put in pepper and salt and close them. Place the fish in the pan with just enough cream to cbver the fins. Bake fil leen or twenty minute?.