Historical Newspapers of South Carolina

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OSWEKS TO COMMOX l.NljllKlES AttOlT THE ARMY WORM By A. F. Conradi, Entomologist. Prosperity. S. C., June II, 1917. 1 was called today to the farm o Si". Elbert Hunter of the St. Luke': cection to look after a crop pest anc lound a species of army worm. Ir appearance it resembles very closely tfee corn ear worm that is found ii the ends of roasting ears. We ar< treating the infested crops with arse siate of lead mixed with equal parti of air, slacked lime, dusting it on Anticipating that we will have othe: outbreaks in the county, l am en ?I-.-:.,? ? j~.iitraoticD nt' flip arm* v* '-'iivy * v Wi vm k AOV Vi vu w ? 'worm by Prof. Conradi which you wil please publish in Friday's issue o The Herald and News for the infor roation of the farmers. The farmer should keep a sharp watchout for tin first appearance of the pest, and a: Bcon as discovered begin active meas nres lor tneir aesirucuuu. Yours very truly. T. M. Mills, County Agent. 1. What is the Army Worm? An insect having f&ur life histor; stages,? (a) eggs laid on food plants (b) caterpillars resembling corn ea wjrms (worms) which hatch fron these eggs; (c) pupa; When the cat erpillar becomes full-grown, it goe into the ground and changes to th zesting stage or pupa; (a) mom \vtoich comes from the pupa. 2.?Why called Army Worm? Because when the caterpillars ar very abundant they travel in droves % ton and other cultivated plants in 3.?What are its food plants? It iias a large number of foa .plants. It has a preference for veto and tender grasses. From these tk caterpillars migrate to corn and cot * ton and other coltivated plants in nln/linn tro r-ri cin PTYinc Tt ic foild n OlUUlUg V* V|/V. -v the pods of vetch. 4.?Has the insect appeared yet thi season ? Yes. 5.?Will it do much damage? Is very likely unless stopped. How many generations a season Four. 7.?When first seen what should b done? Kill the worms as far as practica fcle by one or more of the method caggested below or_others that tin ?Huation ^'av suggest. ?When coined to a field of vetcl or grass can they be prevesi^i from spreading? Yes, you can plow a deep furrov ground the field and when the worm; pile up in the furrow drag a lo* through it. Poison the adjoining mar gins of corn and cotton fields. Graz< aroo Vioa/vflv Tf th ( llki U<M-V;u UiVU -ground is level use heavy roller. I a road or driveway separates the in f?6ted frojn the theatened crop, usi drag in killing the caterpillar whei crossing. Cut and cure the infester grass for hay if far enough advancet and plow and plant to an other crvfl ?When a crop is generally infeste< what can be done? Dust poison. 3-0.?What are the poisons? Arsenate of lead, Paris gTeen ar teest in order named. 31.?How much porson is used pe acre: About two pounds, less for ver young cotton and two and a half t< vvoriars Non SU Car /> The Standard Rai SPECIAL OCCASIONS: Jun ! Ticket and Passenger Agents and As information we wish to tions have been booked up to dat during the month of June: Laundry Association of the Carol Independent Order of Red Men oi North'Oarolina Bankers Associal Hardware Association of North a ^Southern Textile Association 2J.C. Baptist Chautauqua, or Ass We take pleasure in advisin .and rumors to the contrary, that season as in former years; that th< trictions whatsoever as to allumin | ^'Lumina'4 will be open to the p 'improvements have been made in ' and in many respects the beach s< iban heretofore. W.J. CRAIG. Passenger Traffic Mai three pounds for cotton more than three feet high. 12.? How is powdered arsenate of lead prepared for use? It is readv for use when purchased. 13.?How is Paris green prepared?; By mixing it, equal parts with air slaked lime. 14.?How is London purple prepared? Same as Paris green. It is not rec ommended except in extreme emerg encies, as on weed3 or other plants j 1 not valuable. ! 15.?Is there danger of burning foil-! age and injuring plants? Arsenate of lead does not burn. Paris green and London purple may burn more or less severely, therefore j powdered arsenate of lead is emphati cally recommended. 16.?What is a practical way of apply ing the poison? On small areas dust it through a| cloth bag attached to a stick, j 1*.. t1:? most practical way! of dusting large areas? Two sacks and pole carried on horse back. 19.?How is ?this made? A strip of wood three inches wide, I on? lncn iniCK, a.nu uue iwl njugci J than the width of cows. .Six inches | from each end bore a hole one inch j or more* in diameter. Make two sacks ; f.ccp ;;nd twenty inches long and! I about the width of the strip of ! - 3 rrM? o r?rv 4- c r?lr qH tA WOOQ. i ne uyeu smea en ^ i,o.wv^u. the ends of the strip (called pole) and j these can be filled with poison i through the auger hole in the end! of the pole. A funnel can be used to advantage. Flour sacks having no starch are excellent. . J 20.?How large an area can one man poison per day? | With the apparatus for poisoning (two rows at a time, carried od Iiorse , back one man can poison twenty acres i per day. i 21.?Is there danger of poisoning stock? j Yes, after one or two Tieavy rams; ' i there is practically, no danger norj after an interval of about three weeks, j s, The only cases of stock poisoning j known are those where poison was; J wasted when filling sacks and stock; | broke into the field. , 22.?Do these poisons aggravate I wounds or sores on man or am ! mals? j Sometimes they do. Before using' i the poison, it is well to cover open -' sores or wash them after the work! is done. . j 1 23.?How can I prevent the mule from' eating poisoned cotton or corn? I ' Muzzle the mule. I 24.?Will poison blown on the mule' be, injurious to the animal? s' Wash the muie auer uue ?uia ? ;1 done. - 25.?Using the stick and bag method e how do I know when I am dust-j ;, ing the Tight amount? ? f I By weighing pole and sacks before - and after dusting a known area. Use 3. good judgment, A small variation is; i immaterial. '* j I 26.?When is the best time to dust?, i In the morning when the dew is on: i. and no heavy wind. j 1 i (.?iMay tne sacKs iouc" mc ivnag^ 1 when dusting? | No. It interferes with the amount. ! passing out of the sack. When the ,' e leaves are moist it will clog the sacR. i | 28.?How can I regulate the amount1 r of poison dusted? j i. By judiciously varying the amount! y i of jarring of the pole. 3 29.?Is it important that the poison vy ^4 Hi?h Grade Complete Litomobile Jj. CAROLINA AUTO CO. PHOSE 172, EWBERRY, SOUTH UAKUiiUA a i Coast Line ilroad of the South Wrightsville Beach, N. C. e 1917 Connections:- j ? J a4- f Vin PaII Aivinnr nf\T\\7f* tl clUVlbC lilctu mt n/nu mujj e to be held- at WrightsvillejBeach [inas June nth-i2tlij F North Carolina " 13th-15th! tion * I9th-2isc| ?3 c ...tU J' tntVi.0 r<;t"! I1U OUULil vaiuiiua. . . *y *? - .... | " 22nd-23rdj embly " 27th-29thj g further, notwithstanding the report i Wrightsville Beach will be open this! e government has not inade any res ating the beach; that the hotels and mblic as heretofore; that materiai! hotel accommodations and attractions, j ?ason promises to be more attractive ; T.C. WHITE ! lager. Genera! passenge Agee be dusted uniformly? Yes, it is very imi>ortant\ 30.?Is it necessary to repeat dust-' ins immediately after a heavy j rain? #It is rarely necessary with the ar- > senate of lead, but Paris green and London purple wash off easily. These tx>isons must be redusted after rain.' 31.?When an array of caterpillars is not threatening a crop, should they i be destroyed by poisoning or oth- j erwise? i Every time. This is to reduce as far j as possible the generations which are' to follow. : WINTHROP COLLEGE, ROOK HILL, S. . Home Demonstration Department. ' May 25, 1917. The Drying of Vegetables j Drying is a cheap way in which to keen vegetables and it has this advan tage, that the vegetables keep well and require but little space. Dried vegetables can often take the place of canned. I Almost all vegetables are blanched! or given a light cooking in boiling water in order to change or coagu-' late the albuminous matter and there by prevent the dried vegetables from tasting like hay. They are boiled from five to six minutes (except as stated below) counting time from the moment the boiling commences. The vegetables are cleaned, rinsed and pre pared before the boiling, so that they after being dried, need on:y to be rinsed in cold water, then soaked in luke warm water arid boiled as fresh I'opptflhips; A wire basket is very handy to use during the boiling or blanching. The vegetables are placed in it and the basket then lowered into the boiling water, a cneese cloth bag may also be used. After the boiling or blanching, the 1 ? Vv* >1?ni?nA^ nfP n-oll hofftpp >VctLt?r I11U51 UC Ui aiucu yju. ?i vii MV&V* v the vegetables are placed on the dry-1 ing trays in the evaporator. (If it is but a small lot. the stove oven may be used. The pans or trays are then covered with paper. Some drying trays of galvanized wire netting made to fit the oven may be used. The trays or pans are cleaned by brushing ith soda water and then rinsed.) The "heat must, to commence with, be 110 degrees F. (or 43 C.) increasing to 135 degrees F. (37 C.) to 145 de grees F. (63 C.), and the drying re quires from 1 1-2 to almost '6, some times four hours. In order to taXe the correct tempera ture of the oven or evaporator for dry ing vegetables or fruits, put a ther mometer in a cylinder glass filled with sweet oil, cooking oil, or olive oil. and set in the oven. When the drying is complete and while the vegetables are warm they are very Drune, out una wm awn disappear with exposure to the air. Then they are packed away in tin or woodei; boxes lined with parchment paper and with parchment paper be tween the layers, (each layer about 1-2 inch thick.) The dried vegetables IHllSt U6 ptlL'ivtru VHJSCij' aim uuc uua closed, not to be opened until they are' ready to be used. Where the climate is very damp, a good way to keep the dried vegetables is to put them in small paper sacks, tie with a string and then paint all over with melted paraffin, which will prevent the ab sorbtion of moisture. Remember that vegetable^ lose in weight during the drying process. < Beaus *A1I varieties of string beans canse dried. If jtesired to dry them whole use only young string beans. Wash and string, put in wire baskets or cheese cloth bag and blanch in boil ing water from 6 to 10 minutes, de pending on age of beans. If it is de sired to preserve the green color, i add 1-2 teaspoonful of soda to each gallon of water in wnicn iney are blanched. Drain well, spread on cloths or in sunshine in order to re move surface moisture. Place on dry ing traps and put in evaporator or ov en at 110 degrees. Slowly increase fAmnnMhmn f/\ 1.4ft ,T?r 14." H fi<rrPP<3 (1T1 icuipci ami u iv nu vi m?/ v.w0. x ? about 1 or 1 1-2 hoiys) and finish drying at that temperature. They wil! dry in about 2 or 2 1-2 hours. Tf string beans are a little older (half or three-fourths grown) wash nnd string, slice in 1-4 inch strins cross-wise with knife or vegetable slicer. blonch six minutes and dry as above. Old string beans (not ripe) are hulled, put in boiling water six piinutes and dried. Wax beans are treated like string beans. Lima beans, if young and tender, are blanched 5 to six minutes. If full grown and still not hard, blanch from 8 to 10 min utes. and dry as above, only increase the hpat more slowlv in order not to dry a hard crust on outside titans and thereby leave inside moist. j Sugar Peas. (Where pods are used) Drv when voung and tender. Cut in 1-2 or 1-4 inch pieces, blanch and dry like string beans. English Peas. Shell and blanch for 3 minute*, if more matured, for 5 m*nutes. Soda in blanching water as for beans may be used, but it is not necessary. Raise temperature of dryer from 110 to 14n riesrrees in about 11-2 to 2 hours. If drying in oven, ary m very imn lay ers. stirring occasionally. Will drv ;n from 2 to 31-2 hours. Soak at least over night in water before j '*ng, and cook in the same water w'th! the addition of a little sugar, salt, I and very little soda. Field Peas. Are di>d li*e string bean*. Canllflower, Broccola. Divide in little bunches, droo in ^oilinsr water 3 to 6 minutes, spread. and dry. Po not increase tern-1 ^erature too quickly hut give time drv ail the wav -through. Cauli "owe^* will tum ouite dark in drving. ' -it will regain n*rt o? roinr lost in 1 "evoking. Speciallv good soun* or omelets. Drv in about 3| N" ?>l-2 hours. "Vv^en used rinse in. >ld water and sr^]d in boiling water. I "Brussels SUvroots. Trent like cmliflower. but add soda ! ? water in which they are blanched. Cabbage, Kale, Collards, Etc. Wash, shred as for kraut, or slice ] in about 1 inch strips. Boii well \ (10 tc 15 minutes, according to age and J thickness of leaves).' Dry at the same j temperature as for beans, about 2 1-. . to 3 hours. i>ett Tops, Mustard and Otii-! er Greens. TITrt .1 L? TYiinufAf* 1 VV ClSii, -cut, UlClIlVJil 1 tL> l) iUlUULCd. I Dry like cabbage. Okra. Young tender pods of okra can be dried whole. Blanch in boiling water, containing a little soda (1-2 teas-j . poonful to gallon or water) for D' minutes. Drain, and dry in sun or: ( in evaporator. Okra can also be; washed and sliced crosswise in about; 1-S to 1-4 inch slices. Blanch in clear! boiling water from 1 to 3 minutes.! Rnrpari nn pvnnnrfitnr travs and drv ! at same temperature as for beans. Beets. Wash ami boil until almost done. Put in cold water, peel and slice cross wise 1-4 inch slices. Spread on evap orator trays or on cheese cloth in sun and dry like beans. Carrots, Turnips, Parsnip, Salsify, Turnip Rooted Celery, Kolil-Rabi, Rotabagas, Etc. vvasli, scrape or pare, tiiancn o minutes and dry like beans. J Squash, Egg- Plants, Pumpkins, Etc. Your summer squash is washed, sliced and blanched for 3 minutes, then dried. If older, pare, take out seed and fibers, slice in about 1-4 inch slices, blanch 3 minutes and dry. Eggplants, pumpkins, etc.. treated in the same wav.\ i Celery. Cut 1 inch strips, blanch 3 to 5 minutes, dry. Thyme, Parsley, (Celery Tops (for flavoring) Bay Leaves, Etc. Do not blanch, but rinse in cold water, dry. Peppers. Blister over fire or in hot steam, peel and remove core and seed. Dry without blanching. Onion, Leek, Etc. Peel, cut in 1-4 strips, blanch for 5 minutes, dry. Dried onions may ' be used any place where fresh onions would be used. Leek is cut in 1 inch strips and dried the same way. Corn. , Select young freshly gathered sweet corn in "the milk stage. Husk, silk, and blanch in boiling water 10 to 15 minutes, according to the age of corn. Drain and cut grains from cob. Slice grains twice and scrape cob, with dull knife or back of knife.!, Spread on evaporator trays and dry . in evaporator or in oven at 110 de- t grees, increasing s4owly to 140 or 145 - degrees. May also be partly dried' in the sun and finished in oven or' evaporator. Wash in cold water &nd soak over night before using. Drying of Fmits. The temperature of oven or dryer \ should be the same for fruits as for | vegetables. They may also be dried In the sun, but it will take a longer time and it is hard to protect the j drying fruits from dust and insects. Fruits must not be blanched before drying, and must only be dried until they are leathery and pliable. Blackberries Dewberries, Raspberries, Etc. : Spread in sun until iruits iook will ed, dry in evaporator or in sun. Cherries, Plums, Apricots, Etc, Cherries can be dried with the pit in. Plums and apricots, split and pit removed. Dry slowly in sun or evap orator. I Peaches. Cut in halves, remove pit. Dry SlOWiy in sun or in evayuraLur. , Apples aid Fears. Pare, core, slice in about 1-8 inch pieces or a little thicker. Dip for just a moment iri cold water containing salt'(2 oz. salt to 1 gal. water), but do not let* the fruit stand in it. Dry in. sun or in evaporator. I Figs. Let ripen fully oij trees. If desired to dry figs the Smyrna figs, use large fully ripe figs, dip for just o moment in boiling salt water (2 oz. salt to 1 gallon water). Be- sure to only dip in salt water, do not leave them in it. Spiead to dry in sun for a few hours, Split on one side, dry in oven or ev-; aporator until leathery, but still plia-i ble. Pack in boxes lined with parch-1 mcnt paper. Sugar may be sprink-, ip.ri hptwpen lavers if desired. Evaporators. May be bought through leading hardware dealers, or ordered through mail order houses, such as Montgom ery Ward & Co.,. New York, fitting on top or oil or wood stoves, or with mmnlofo hpntino- A.r)i>nratus. An evaporator may also be easily made in the home. Directions for making one may be secured from yourj County Home Demonstration Agent, j The June Woman's Home Companion Well rounded in fiction and special articles, the June Woman's Home Companion is an entertaining and use ful number. The fiction includes "The 'Ineligibles." by- F^'eanor Hoyt Brain I erd; "The Shell," t>y Mary Stewart Cutting;" 'Straight Facts About Todd," by Margaret Busbee Shipp; "Mostly Starch," by Mabel Dill, and "The Beautiful Joke." by Annie Hamilton Donnell. _ I Will infantile paralysis recur this summer? is the question asked by Dr. Roger H. Dennett in. his article en titled "After Infantile Paralysis." Other articles are: "Uncontrollable .igsters. Three Points of (View,' by Miriam Finn Scott; "Ethel Newcome." by Laura Spencer Portor; "The Choc olate P>onbons Look," by Katherine Lawson; "An Automobile Camping Trip," by Zoe A. Tilghman, and "The Last-Minute Garden." by Grace Tabor. In the department on Fashions is an amusing article by Grace Margaret Gould entitled "The Fun of It," which crivoc anmo nspfiii information on what to avoid in spring costumes. Miss J Gould also discusses the summer wardrobe and summertime cfotlies. The regular departments and sec tions have innumerable hints for i housekeepers, cooks, automobilists, amateur gardeners and everybody Hse. There is libe;al entertainment for children in the section for young freaderB. LE.VYli WELL PERSONS ALONE Physicians of Opinl?n That it Does 3lore H.jrm Than Good to Set lrp ! a Cause for Worry. i The question of whether doctors should treat sick men or iveli men rent the serenity of the New York *.cademy of Memcine, says the New, Vnri- Timps iTTa rlphntp r.tarted over! ei discussion as to how to doctor up' Americans so as to make this the most efficient cf nations. The doctors were no nearer a solution of the problem! when they adjourned than when the discussion began. After a prolonged discussion of tbe proper remedies for the presence of inefficient persons lit tfie community,! in which it was prophesied that the day was coming when it would be fashionable to be examined, physically and mentally, every now and then,! Doctor Meltzer said: "That will only! make people sicker?to examine them. Do you know why a dog- doesn't lie? I'll tell you?a dog never knows why; he is living and that he is going toj die: after he's dead, lie doesn't know; it; therefore a dog never lies. People go on for years living orderly lives' until somebody, maybe an insurance, doctor, tells them they have something' the matter with them, and thenceforth \ until they reach their grave, they! are sick. Let the physician treat the, sick and let the well alone, it is time more was done for the sick man. The doctor's job is with the sick man.'' CANNING WITH LESS SUGAR Exchange. No doubt you are already meditating on the_subject of summer canning andi your thoughts probably go something like this: In the face of the present high?and always soaring higher?cost j of living, you want to do all you can to turn your uwu uiuc aowuui. mj way of preparing inexpensive foods for winter. If you can economize Uy canning your own fruit, you want to do it. Yet, you reason, sugar is very high. It may be less by winter time, or before all the canned fruit is con sumed. If this turned out to be the" case it wouldn't be so bad to have spent so much of an outlay on buying sugar at its present high price? Well, there are two answers to this objection. In the first place, fruit is so much cheaper in season than it is out of season that it does pay even when sugar is high to can it and otherwise | preserve it for winter use. Then, too,' if you have to pay a high price for 3ugar, so do the canners. And theyj will charge accordingly when winter1 somes.. I The second answer is this: Sugar Is not needed in canning. And, though it adds very materially to the food value nf the fruit and is needed when the fruit is to be used as a dessert, it is not actually needed in the canning process. The old idea was that the i.ie sugar aid the preserving. The new idea is that sterilization kills the or ganisms that might make the fruit decay. With perfect sterilization, can ned fruits may or may not be sweet ened. Of course, in the case of mar ivaiades ind jams, that are not sealed closely, the sugai* does do the preserv ing, but with ordinary canned fruit tne sugar is not needed. If you have reas on to believe that the price of sugar will drop before you need to use the fruit, just put them up now and add the sugar later, or when the i[ruit is eaten. . If you want to know how to can frnH without using susrar. there is a very good bulletin on the subject is sued by the Department of Agricul-, ture that you might read to advantage. But any up-to-date book on household canning will tell you exactly how to can rruu uy mcauo ^ There are steamers on the market es-' pecially designed for this Kind of can ning, or you may devise one for your self by means of a clothes boiler. Ac cording to this method of canning, the fruit is first skinned and immersed. first in boiling water and then in cold.' Then it is placed in the jars. Boil- j ing water is then added and the Tub-: bers placed around. Then the jars are1 r laced in the steamer and the steaming i sterilizing process goes on for about; fifteen minutes, according to the kind j of equipment used. Yes, it is a fact tnat any irun can. be kept prefectly well without an! ounce of sugar. And the equipment) necessary for this Kind of canning is i so slight as to make it well worth! while when you are canning for a large family. ' A POEM. (Selected.) When the war is over, boys. Just take a tip from me; There will be no German submarine A diving through the sea. The Fatherland is Jtvaiser am, The guy we are going to lick, We will have a brand new Kasier a id that same will be a Nick. The police force then in Berlin *' ill be Nick from County Clare; And we yill put a brand new Kaiser In that palace over there. In every German parkway, You will see a sweet collect; And the waving fields or sauerkraut Will be trimmed with shamrocKs green. No sauerkraut nor sausage, TT'hen the Dutchman drinks his suds; They will get corned beef and cab bage, And good old Irish spuds. No long Tom guns nor gas boombs, We will throw them all away, They will have to use shilalays Or hricks of Irish, clay. They will wear no iron crosses; Shirre 'tis shamrocks they will wear. ?' "hen we put a brand new Kaiser In the palace over there. REMOVED TO NEW OFFICE LADIES' WITNESS ROOM Through the kindness of the busi ness men and county officials of New berry county an office has been pro vided for me in the nev,* 'court house. I am truly grateful to these gentle men tor tills favor. I feel that now I will be in a position to serve tne people of the county more efficiently. I hope to kctep on hand a complete ftct nt" fnrm hn lief ills SO that the farmers can get information on any subject relating to their work. I have only one day in the week to spend in the office, Saturday, and I take this opportunity or saying that I shall be glad to have the farmers visit me on that day and make my office head quarters while in town. Do not hesi tate to make known to me your farm problems. I shall be glad to discuss them with you and if I am not axe to give you the desired information I will get it for you if it can be had. I* shall be glad for you to report any crop pests or plant diseases that may come to vour notice and bring spec! mens along for my inspection. Many of these troubles are easily controll ed and I shall be glad to give you aid in these matters, 1 shall also keep oa hand bills of materials for silos, spraying calendars ror orchards and lipts of trees suitable for this section of country and many other things that will be helpful to the farmer. Your Demon stration Agent is anxious to be of service .to you in any capacity that he can. You will find' him at his of fice every Saturday. At home nearly every night. Prosperity phone 2613. Call if you need him. - . T. M. Mills, County Agent. THE SPIDER'S WONDERFUL WE8 "If there were nothing else to com mend the spider, its web alone would make it a really remarkable creature." ^?rsr> Uncle Jack, as he made good his promise to tell Junior more of spiders and their cousins, tfie centi pedes. Not every child, and not every grown person, understands how mar velous is the s*kill, how extraordinary the character of the work done by the spider. It is the finest sprnner in the world. It does not provide silfc as gocd as that which comes from the silkworm, but it provides silk enough to make the most wonderful floating buildings in the world. Tne firmness and strength of a spider's web can never be matched by man. "What is the web, and how does the spider produce it?" asked Junior. "Before it leaves the spider," con tinued Uncle, "the web is a kind of gum. When it issues from tne Dody of the spider it takes.the form of the fi nest silk, almost too thinn to imagine, but stronger in proportion to its thick ness than steel bars. The spider is generally provided with six tubes? sometimes there may be cnly four? rlaced in the lower part of the body. Each of these tubes is more than a tuDe?eacn is reany me nnesi o\ sieves. The silk does not come out in one strand from the tube. There or-o t^nus^nds of holes to this sieve that the tube encloses. From each come3 forth as a sep arate thread, we remember. Then the six threads each formed a thousand or more threads, combine again to make the one therad or which the spider builds its nest. "Every bit of the web that we sea may contain from 4,000 to 6,000 strands of silk, all woven together to make the finest natural rope in the world.1 From this rope the spider builds its nest?the parlor into which the fly will never emerge because it. will be a meal for the creature that ?e! able to build its traps so cleverly. Some sniders use their silk for travel ing. Thev- send out theiT threads of silk as the garden spider sends out hers, but instead of waiting for the web to catch hold of some support they float away on t:ie little magic nf thpir orvn making. The wind catches the light strands of silk aM awav they ?o hp into the air, vritli the spider comfortably nt the end. In this way the spider travels great distances, for they have been met far out at sea." WORLD'S BHrGEST TELEPHONE f ARLE LAID I7\T)FR THTtf HTTI>Sft\ One step nearer a world telephone service in the opinion of engineers engaged on the work,, wasjtaken re cently, when the largest' submarine cable in the history of the telephone was laid under the Hudson River, be tween the little cities of Nyack and Tarry town. N. Y. It was designed to make an important connection be tween the existing systems on eacn side of the river, but the installation involved so much experimental work ctn^v An flip nurt tha +olonVn-vna operatives, to say nothing of numer ous physical difficulties, that its suc cess was regarded as significant of what may be accomplished in extend ing telephone cables under the sea in the future. The laying of the big caDie is aescriDea, with illustrations, in the June Popular Mechanics Maga zine. Besides the fact that 4,760 ft. of this heavist cable ever made was- re quired to span the bottom of the river, the remarkable feature of the installa tion included the use of two leading coils, incased in loading pots 6 ft. long and weighing over four tons each. The laying of the cable was accom plished by the use of a cable tug boat, a sand scow, and light-draft tug, anri tnnk oi^ht davs to <v>mnlpte step in the work had been carefully planned in advance by technical ex perts and involved many different operations, from the arrival of the specially made cable by freight to the final splicing of the wires, the strategic laying of the line, and the anchoring of it on the river bottom ? by means of chains. THE HERALD AND NEWS ONB TEAR FOR ONLY *1.50.