Historical Newspapers of South Carolina

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Additions to N Prepared by the U. S. D Purchase totaling G6.3S1 acres lu th lachlans and Arkansas at an averag approved by the national forest reser congress to purchase land on the heo protection of their watersheds. The ac fulness of the new national forests In from the beginning of purchase work I The commission also decided to req an appropriation of $10,000,000 In five "i ii ?"rM?3WTg-TT? Lost River Issuing From Underground. Forest, to Which Has Been Added National Forest Reservation Comm extending purchases. The program coi ance of definite sums being available f of years. Without such assurance the tracts contiguous to lands already appi tated In part by considerations relating fire-protection measures. The lands re< total area acquired or being acquired 1,835,308 acres. =========n i 35 Executions in Army During War Ten Put to Death In France; Twenty-Five in the U. S. The annual report of Maj. Gen. Enoch Crowder, judge advocate gener? ml of the army, was given out a short time ago, and with it there was made public for the first time an official summary of the "capital" cases occurring in the army since April 5, 1917, the beginning of the war period. Death penalties were adjudged in 145 cases from that date to June 30. 1919. and execution was consummated in 35 cases?ten in France and 25 in the United States. Murder was charged in two of these cases, murders and mutiny in 19, jfi;sault in 11, and assault and murder in three. "In no case." according to the report, "was a capital sentence for a purely military offense carried into execution." General Crowder made no specific reference to the attack upon his administration by former Brigadier General Ansel!, but in an appendix gave detailed statistics covering military courts martial. FEED TO INCREASE EGG PRODUCTION ! I It Is the practice of a large percentage of the most successful poultry men to feed a part of the dally grain ration ground. Most of them feed the ground grain moistened with either milk or water, although some feed It dry. A fowl's gizzard is capable of grinding all kinds of grain, but it is generally considered to be more economical to have a part of the grinding done by steam or water power. The soft-feed Idea, however, must not be overworked, says an authority. Hens like ground feed better when it is moistened than when dry. Al- . though full fed on dry mash and grain they will eat a little bit more of moist mash. For this reason many poultry keepers give a light feed of moistened mash once a day to increase egg production. When handled right it is very effective. A beginner often reasons that It is Most Perfumes Chemical And Not From Blossoms The great bulk of perfumes are chemical productions. The Wall Street Journal says the commercial problem Is whether the American perfumer of the future is to be an artisan or an artist. Shall lie deal with the fragrance of Powers or chemical odors and scents? The idea of the layman is that the cosmetic chemist seeks the odor of flowers, but as a matter of fact, synthetic chemistry not only crowns his work with the crushed oil of roses, violets and jessamine, but seeks to rival the fragrance of flowers with superior scents originating wholly within the laboratory and trade-marked us such. Masks Worn to Represent Supposed Faces of Gods Masks have a religious origin. Away back in prehistoric times they were doubtless worn by priests and others who took part in religious ceremonies; and this is the case today umung lational Forests department of Agriculture e White mountains, the southern Appae price of $3.91 per acre have been vation commission, a body created by idwaters of navigable streams for the tlon of the commission means that usethe East, the Inception of which dates in 1911, will be greatly Increased. ;uest, for the fiscal year beginning 1921, i annual Installments of $2,000,000 for iiSB * M ~"N ^jaP3 Wpy \ H ^ A Scene in White Mountain National a Large Tract by Recent Action of the ission. utemplated Is contingent on the assur or making purchases through a period policy will be to restrict purchases to oved for purchase. This policy is dieto the administration of the lands and cently approved for purchase bring the I under the act of March 1, 1911, to I cheaper for the miller than for the fowl to grind the grain; but the powerful muscles of the gizzard are there to he used, and experience has shown that the balance of power of functions in the fowl's economy makes the vigorous exercise of the gizzard beneficial. When feeding moistened ground feed have it a comparatively dry, crumbly mash, and not a thin slop. Give what they will eat readily in 15 or 20 minutes. B" M@fl ?@@ig There la an old old storv as old as Moth er Morey, That, If you give, the world gives back to you. With Interest fully double. Why not take the trouble To give the world a cherry smile or two! Seasonable Foods. Those who are fortunate enough to have n saddle of venison will enjoy this recipe: Roast Venison. Let the haunch hang for a week in a cold place. The day before It Is to be used, wash in warm vinegar and ' water, then rub with butter to soften the skin. Cover the top and sides \VIth well greased paper and over this put a layer of paste made from flour and ! water mixed together. The next day put the venison into a baking pan, allowing three hours for a 12-pound roast. Add a pint of water to the pan and cover closely. The oven should be hot. At the end of an hour baste well. Half an hour before serving, remove the papers and baste thoroughly with a cupful of cider and a tablespoonful of melted butter. Dredge with flour and return to the oven to brown. Repeat the basting four times. When the roast is ready to serve remove to a hot platter and take off the surplus fat from the gravy. Add a tnhlespoonful of flour and stir until well browned. Add a cupful of cider, salt and pepper to taste. Stir well. UUU Hit11 a ^liiSMUi ??i v in nun and when it is melted pour the gravy into the gravy boat. Almond Stuffing for Fowl. Use only the white crumbs of bread well dried. For three-fourths of a LIGHT AND AIRY i? '? <! A conceited man revolves j! ?> around himself. j? j! Telephone girls never Invite j> J> you to cull again. jj jj Girls will be girls?if they ]| J? can't l?e married women. jj J; A free thinker isn't a free jj I; thinker when lie is in jail. jj j; A woman will have her own jj s way even if it Is a roundabout jj s way. !| | It Is impossible to forget the j! > majority of things that should <! s be forgotten. n * <? primitive peoples all over the world. The masks are supposed to represent the faces of gods, whose parts are taken in the ceremonial by individuals assuming the character of divinities. In Polynesia the native deities are naturally oceanic, and many of the masks in that region represent astonishing fishes and monsters of the sea such as no human eye ever beheld. Use Ingenious Methods to Determine if Unhatched Egg Contains Male or Female Probably ns n result of the late Dan Leno's researches, the breakfast egg is usually regarded ns a sexless Individual, yet were it possible to determine such a point on Its entry Into this world, the poultry inurket would be increased tenfold. Some people contend that one can tell an egg's sex, and a favorite method of determining this is the following: Hold the egg with three fingers of the left hand towards the sun or gas light. Shade the point qf the egg with the right hand and look for the a I. space or "setting," a dark spot about the size of a threepenny bit, says London Answers. If this is found at the top of the egg, it is a male, hut if found lower down on the side, it Is a female. A method employed by ?n Australian poultry fanner is ingenious, though rather elaborate. He places a two-shilling piece on a table, threads a fine sewing needle with n piece of cotton, and holds the cotton in one hand so that the point of the needle Is ranging just over the center of the florin. In his other hand he takes the egg and holds this immediately above the cotton. If the chicken inside Is a cockerel the point of the needle swings from side to side above the coin, like a pendulum. If the chicken Is a pullet tlie needle swings in a circular motion round (he coin. HER MUSIC 1 f It trembled off the keys?a parting kiss So sweet?the angel slept upon his sword, As through the gates of Paradise we swept? Partakers of creation's primal bliss! ?The air was heavy with the breath Of violets and love till death. Forgetful of eternal banishmentDeep down the dusk of passion-haunted ways. Lost in the dreaming alchemles of toneDrenched in the dew no other wings frequent. ?Our thirsting hearts drank In the breath Of violets and love In death. There was no world, no. flesh, no boundary line? | Spirit to spirit?chord and dissonance, l Beyond the jealousy of space and time Her life in one low cry broke over mine! j ?The waking angel drew a shuddering breath Of violets and love and death. ?Martha Gilbert Dickinson. Kanaka Swimmers Salvage Valuables From Schooner One of the characteristic and inviting features of life at Honolulu is the surf-bathing and swimming. In which the natives are distinguished. Their skill in the water, however, is something more than a national pastime. This may be seen from the fact that expert Kanaka swimmers have salvaged 300 tons of cocoanut oil from the cargo of a stranded schooner. il 8001& Pj : JYLtyvtdlJL ^0' pounil of crumbs (the inside of a pound loaf) nllow six tablespoonfuls of butter. Melt the butter and toss in the crumbs, stirring until all are covered with butter. Blanch one-fourth pound of sweet almonds, chop rather fine, then pound to a paste; add the white of egg as needed to keep the paste from becoming oily. Beat the yolks of three eggs, add half a cupful of cream, a pinch of nutmeg and half a teaspoonful of salt, bent again and add the bread crumbs alternating with the almond. Beat the whites of the eggs stiff and fold into the mixture. Do not press too closely when stuffing as the dressing swells. Any leftover dressing may be shaped in a small loaf and baked in the pan j with the fowl. Plum Pudding. Take two cupfuls of fine bread crumbs, the same of chopped suet, one cupful of sugar, half n pound each of raisins, currants and chopped nut meats, one-fourth pound of sliced citron, one-half cupful of flour, one-half nutmeg grated, one-half teaspoonful of salt, one-fourth teaspoonful of nince, four eggs. beaten light, and one cupful of milk. Mix and steam six hours in a buttered mold. Serve with hard snuee. Twin Electric Fans. Contending that two small electric fans are more efficient than one large one, an Inventor hns mounted a pair on separate arms from a common pedestal, at different heights and separately adjustable as to angle. Mummies Natural Products in the Desert Countries Mummies, generally speaking, are j products of rainless regions?as, for example, Egypt. Thus it Is not suri prising that the ancient Peruvians should have mummified their dead, and likewise the cliff dwellers and other early inhabitants of our own Southwest. Mummies are natural products in desert countries. The embalming process adopted by the oldtime Egyptian nriests whn?. r?.,.??..?.1 business it was to do till of that work, merely helped. Mummies of camels and men, lyinp where they fell and died, serve as waymarks for caravans in the Sahara. For lack of moisture to promote decay they have dried up. Molding Seamless Coats. Seamless boats are now molded out of thin steel. A plate of the metal Is run into a huge hydraulie press, which forces or stamps it into the form of a boat, and turns it out virtually ready j fur the scu. pSevKnt! alfalpakilline Common Sayift Among Well Posted Farmers That Plant Won't Stand "Wet Feet." AVOID DEEP IJOOSE SEEDBEI On Land That 1^ Not Well-Draine Crop Will Eithar Drown Out or Heave Out In Course of Few Seasons?Other Factors. Poor drainage Is one cause for wlr ter-killlng. It is a common saying thn alfalfa will not grow with "wet feet, and in land which is not well draine the crop will either drown out or heav out in the coursejQf^p few seasons, i deep loose seedbed is an unfavorabl Splendid Field of Alfalfa. (condition for starting alfalfa, and th .young plants In such a seedbed ar likely to dry out or heave out durln the first year. Other factors whlc have to with decreasing the vltallt of alfalfa plants, thus making thei more susceptible to winterkilling, ar 'weeds, Insects, diseases and anlrai pests, particularly moles and gopher The factors named are quallfyln factors which reduce the vitality < ithe alfalfa, making It more likely t winterkill, but even under the mos favorable conditions of growth, alfa ;fa frequently winterkills In our nortl em climate, and this is the conditio which we desire ^^Investigate. Kinds of W^erkilllng. Winterkilltng,vHTbrought about 1 different ways?by'the heaving of th soil, by the smothering of the plan! under Ice, and through the killing ( the roots by the extreme cold. The heaving of the soil by alternat freezing and thawing lifts the rot growth, and when the soil thaws, I settles with It. The soil, on free lng, takes a new hold on the root which are again raised. Thus the a ternate freezing and thawing flnall draws the roots of the plant out of th ground, sometimes several Inches breaking off the tap root, and In th case of young plants, the roots are fr< quently thrown out on the surface. Winter rains or winter thaws ma cause the fields to become covere with a sheet of ice, which, if it cor tinues long, Is almost sure to sraothe alfalfa or clover, and even Brasses an fall grains are liable to Injury In thl way. The killing by extreme cold Is raos likely to happen In a dry open wir ter, nnd new seeding?, especially lot seedings in which the plants are shal low rooted, and afford little cover, ar most likely to be affected. Often old fields which have bee: pastured are practically destroyef while fields which had considerabi fall growth left on the ground are no damaged so much. In the ordinnr winter, the protection afforded by i strong fall growth Is usually sufflclen to prevent any winterkilling. Winter Protection Favored. It is evident that when the cond! tions are too severe, winter protectior while it may help some, will not pre vent some winterkilling by which . good stand is thinned or desfroyec Precaution should always be taker however, to give such winter prote< tion as may be afforded by the gwwt of the alfalfa after the Inst cuttlnj Too late cutting should be avoided a well as too close pasturing. In fne it is doubtful whether alfalfa field should he cut or pastured after Set tember 1. A light dressing of manure spren on alfalfa late in median is orren ver useful in preventing soil heaving, es peelally in newly seeded fields, an this practice is recommended wher ever it is possible. The dressing o manure Is particularly beneficial t young alfalfa, not only furnishing win ter protection, but also supplyfn some food for the young plants th next spring, and likewise forming i mulch which helps to conserve th soil moisture. VALUE OF POULTRY PR0DUrT< Equal in Value to One-Half of Cori Crop?Easy Matter to Double Output of Chickens. The poultry products nf our natloi are equal in value to one-half the en ire corn crop of th^ nation. !t wouli he fairly easy to dotyde the output a poultry and make that industry equa in value to the corn crop. Raising Dairy Calves. Raising the da(rye?Uf is hecominj a real problem. efc|5eclally on thns< farms where whole tnllk Is sold am but little skim milk (Is available. i i FEEDING SILAGE TO , DIFFERENT ANIMALS P Feed Any Place Where It Can Be Done Without Waste. Good Plan to Supply It to Cows In Barns After Milking Has Been Completed?Not Advisable to J Give Too Much to Horse. -t? nt ,lnnr? t A-iirn miuge may ?e i*:u uui u?.d in bunks. In the stall, or In fact uny place where animals can eat It without waste," says It. W. Clark of the Colorado Agricultural college. "In feeding milk cows It is a very i- good plan to give the hay In racks j t outside or some place where the nnl? mals will not waste It. and feed the j i ensilage In the lmrn after milking. It e may he given twice a day In rations \ from 10 to 15 pounds at a feeding or 20 e to 30 pounds per day. "Some large animals will tnke as "1 high as 40 to 50 pounds of silage per day and mnke good use of it. In feeding fattening stock or steers, silage I may he fed twice a day In smaller ra- 1 , tlons rnnglng from 10 to 15 pounds at a feed for grown srock and for young animals from 6 to 12 pounds. "Sheep will consume from 2 to 4 pounds daily and horses from 4 to 12 pounds when not working. "It is not ndvisnhle to feed work I horses large quantities of sliage no more thnn to give them large quantij ties of new grass, j "Feed the ensilage so that the nnlj mals will eat it up oenn, as it spoils when exposed to the air for several i days." ADVANTAGE OF SELF-FEEDER Hogs Not Entirely Finished In Cornfield Should Make Profitable Gains in Drylot Some feeders believe that hogs which are not entirely finished In the cornfield do not make efficient gains if removed from the field and fed grain in a drylot. There Is no reason why this should be true provided the dry,/li '? "?""i In ?inAtint and mini I IUI 1U11U1I IS Cl|um ill UUIVUUI ? - .J-.-ity to that which the hogs have been obtaining In the cornfield. If the unfinished animals are full-fed on corn, e properly supplemented, they should 'e make profitable gains In drylot if they K have been previously doing so In the h cornfield. The trouble is usually caused y n e I | ^ ^ ^ ^ .f ie v ' :s r v c - " rT,<" . )f ' e Fall Pigs at Self-Feederi. )t by the fact that the amount of the rait tion Is decreased when the hogs are rez moved. A self-feeder can be used to :s excellent advantage In such cases. I t | ADVANTAGES OF A SILO | e j J|! 1 ; i *. I ' |1 (By R. W. CLARK. Colorado Agrl- 1 1 ' I cultural College, Fort Collins. ; ! I ; i: Colo.) ; ; y ;i; 1. One-third greater returns ;; d i j! can be secured from the land i ! i- 1thnn when the corn Is cured the j j r !!; ordinary way. ; ; dj!|i 2. More live stock can he !! si's' kept with silage than without ' il: !t I : ' w ? !-*/> /inm ni?An onn 4 ' ;t I 4} O. lumc m nit: *-*?i n viv|; v.u?? y, ?!;; he saved thnn In any other <1;! e way. This saving varies from |. :|: 35 to 50 per cent. e 4. Surplus silage can he car- !|! Iried over to years of scarcity. n I !j; Good silage will keep for years. J;!; 5. The value of straw is !j! e greatly Increased by feeding it j|j with silage. v ijj! 0. Silage nearly doubles the !j' J, ;!; profits of dairying. <! t |7. Silage Increases the profits ii|! of beef from 25 to 50 per cent. jij 8. Good silage Is a splendid ;j; and economical feed for horses, " but poor silage may kill them, i l- i: ^ * RETAIN FERTILITY ON FARM 1, *> Much Taken Off That Might Be Reh turned to Soil if Crops Were ? Fed to Live Stock. s t. In the marketing of hay and rough s age there Is a large bulk to handle ; >- and haul to the point of delivery. The United States department of nuricnId ture points out that this means much y extra labor for the men and teams on 5- era in and crop farms, and much ferd tillty is taken off which might be rei turned to the fields If the products f were fed to live stock. FAILURE IN RAISING CALVES s e One of Most Common Causes Is That 11 of Overfeeding, Which Usually e Results in Scours. One of the common causes of failure J In raising calves is that of over-feedI ing. which usually results in scouring, j n I When scouring occurs, the amount of | inilk fed should be reduced, or in j severe case no milk at all given until j the trouble ceases. a i- Real Service From Hen. il If you give the ben half a chance, i f she will tin you a real service, and I will reprotlce regularly and freely. little care often is worth a lot of feed. Average Egg Output. ; Tn one western state they say that i? the average annual output of eggs is J .SO for each hen. Judicious culling nt J pour layers would increase the figure, i Pa KITE fcaCAB He Is not educated who refuses to eat whatever is set before him.?G. 8tanley Hall. The above presupposes an educated cook who will provide food which Is eatable.?N. M. SEASONABLE GOOD THINGS. The dessert adds the finishing touch to the meal. It should he appropriate, that is, following a heavy meal be light and daln^ ty. or a men! less substantial may have a \tmm\ more filling dessert. The I dessert is valued for Its DNI decorative effect as well EISm fifflBjj ns f?r its food value. Date Pudding.?Hoil together ten minutes two cupfuls of water threefourths of a cupful of brown sugar, and three tablespoonfuls of cornstarch. Add ' one cupful of sliced dates.* Mold in sherbet cups. ...t?u ?.kir?nA/l oroom nnH VJillllllMI Willi ?tvuiu ??..? chopped nuts, or pieces of cherry or dntes. Apple Snow.-?-Pare, core and cut about four apples into quarters. Cover V.ith boiling water and cook slowly until the apples are soft and the wnter has almost e>aporated. Cool, put through a vegetable sieve. Add powdered sugar to taste and fold in as much whipped cream as you have apple pulp. Chill and serve. Peach Cup.?Take eight canned peaches, two eggs, one-half cupful of milk, one and one-half cupfuls of flour, three teaspoonfuls of baking powder, one-half teaspoonful oi' salt, and one teaspoonful of butter. Mash two of the peaches and add the wellbeaten yolks of eggs. Add the milk and the dry ingredients sifted together. Add but:er melted. Beat the mixture in a buttered custard cup. add half a peach, cover with batter, sprinkle the top with sugar und bake in a moderate oven twenty minutes. Serve with whipped cream or a hard sauce. Apricot Ice.?Take four cupfuls of dried apricots, four cupfuls of water, the juice of three lemons, one-half cupful of sugar and the whites of three eggs. Soak the apricots until soft; cook until tender. Press through a potato ricer to remove the skins, Add sugar to the pulp, then water and cook ten minutes. Remove from the flre, cool, add lemon juice and freeze, When the mixture Is partly frozen, remove the cover and add the beaten whites of eggs. Cover and finish freezing. Apricot Whip.?Take two cupfuls of apricots, one-half cupful of sugar, one teaspoonful of lemon juice and the whites of two eggs. Wash and soak me npncois. look m iut? wmc wmn until soft. Remove stonfes and rut through a sieve. Add sugar and cook five minutes. Beat the whites of the eggs until stiff and fold them Into the apricot pulp when It Is cold. Add l?mon Juice. Bake In a buttered baking dish for twenty minutes. Serve with cream or custard sauce. "Go forth this day with the smallest expectations, but with the largest patience, with a keen relish for and appreciation of everything beautiful, great and good, but with a temper so genial that the friction of the world shall not b"ir upon your sensibilities." TABLE DAINTIES. For a cake out of the ordinary, try one made from the following recipe: Lightning Cake.? RMflflHj Cream a half cupful of shortening, gradually. 1 -~j with half a cupful of suftar, four beaten egg yolks, three tablespoonfuls of milk and one cuprtii ful ofslfte(^ flonr' w,th a teaspnonful of baking ^4^4^ powder. Spread the mlxture in a shallow pan and over It spread the frosting whose recipe Is given below; dredge with sugar and cinnamon, and bake thirty minutes. For serving, cut In strips about two Inches long and one inch wide. Frosting for Lightning Cake.?Bent four egg whites very light, gradually add three-fourths of a cupful of sugar and a half cupful of blanched and shredded almonds. Spread on the uncooked cake dough and sprinkle with one tablespoonful of sugar mixed with half a teaspoonful of cinnamon. Rhubarb and Raisin Jelly.?Cook three dozen large, choice raisins In boiling water to cover, until tender. Add more water If needed. Cook until tender two cupfuls of rhubarb cut In small bits, with one cupful of sugar; shake the pan to keep the pieces unbroken. Soften two tablespoonfuls of gelatine in half a cupful of cold water, then add the raisins and hot liquid to dissolve the gelatine; add rhubarb .ind turn into a mold. When cold and firm, serve unmolded with whipped cream. There should be a scant quart of material, counting the water In which the gelatine was softened. Baked Ham.?Take a slice of ham two inches thick, pnrboll in water to nearly cover. Itemove the ham to ? baking pan. spread with brown sugar and mustard, using a teaspoonful of mustard to two tablespoonfuls of sugar. Add the water from the pan. and baste occasionally. Rake until well browned. BIDING HER TIME. Florence was visiting her grandmother and maiden aunt. The former was indulgent, while the latter was Inclined to be severe. One day while grandma had gone shopping. Florence was left lo the mercies of her aunt, to whom it appeared she was unusually naughty. Upon being told that she would get spanked if she did not behave, she looked up at aunt and with tears In her voice, said: "I'm going to cry when my grandma conies back." :hcnH INCTfeSi There's folks that chide their neighbors, An' there's folks that pass you by; There's folks that hold their troubles Till you nearly want to cry. ^^Jhere's folks to crush the weaklings And there's folks to curb' the strong, An' now an' then there's folks that tikes To Jolly folks along. NUTRITIOUS DISHES. With etres at the nrlee thev are It does not seem economy to use tliern in nny quantity, but ' VM with food combinations 1 HL--F ^ two or three eggs will ' supply the protein needed, yet make an tnex\ Yvf] Pensive main dish, i Eggs and Dried Beef Scrambled. ? Chop fine ,ia'f a cupful of dried 1 beef. Melt two tuble! spoonfuls of sweet fat in an omelet pan. Add the chopped ment, three-fourths [: of a cupful of tomato, a teaspoon ] ful of scraped onion or a bit of Juice, half a teaspoonfui of salt and a few grains of paprika; stir until hot, then add three beaten eggs and cook until the eggs are creamy throughout. Serve on squares of buttered toust or with baked potatoes. Meat Loaf.?Put through a food i chopper one pound of veal steak, half a pound of beef from the top of the round and one-fourth of a pound of cooked hum. Mix well, add two eggs beaten light, a teaspoonfui of salt, a dash of paprika, two tublespoonfuls of chicken fat, two milk crackers rolled v fine, onion Juice, chopped parsley or Worcestershire sauce; shape into a loaf. Muke a depression In the center and set in end for end two hard cooked eggs, removed from the shell. Cover the eggs in the loaf and place in a baking pan. Baste with hot fat and bake two hours. Serve hot or cold with a saucer made in the pan. Codfish Balls.?Put hot boiled potatoes through a ricer, enough to make , two cupfuls. Have ready one cupful of salt codfish, picked very fine, cov i ered with cold wafer; Dear siowiy un> til the water is milky; then druln and dry In cloth. Mix the potato, fish, a tablespoonful of butter, paprika and a teaspoonful of onion juice. Beat with I a wooden spoon until light and fluffy. , Shape In balls, roll In egg, mixed with three tablespoonfuls of cold water, [ then in soft sifted crumbs. Fry In , deep fat. If the balls are made the . day before and left uncovered they will cook better. | Do you know what it meana to b? losing the flght? ' When a lift Just In time might make ; everything right? , Do you know what It means, Just a _ clasp of the hand, 1 When a woman has stood just all she< ; can stand? , , Were you . sister of hers when the time came of need? ' Did you offer to help ber? Or didn't I you heed? , 80METHING GOOD TO EAT. If one wishes a little Ice cream for three or four sherbet cups. It may be made In a pound baking powder can. Any kind gMpHgfl without acid may be used; fill the can twoIV'* thirds full, put on the IJTl cover and set Into a deep jar filled one-third salt 5r rSM all(' two-thirds ice, let It stand until chilled, then turn the cun in the mixture, occasionally removing the top and scraping down the sides. It will not take long to freeze and this saves using a large freezer when a small amount Is needed. One of the Thousand Isle Dressings. ?Take half a cupful each of ojive oil and lemon juice, one tablespoonful of grated onion, half a cupful of orange ' juice, tnree leaspoomuis ui ummi parsley, eight olives chopped fine, eight cooked chestnuts also chopped, one-fourth teaspoonful of salt, one teaspoonful of Worcestershire sauce, a dash of paprika and one-fourth teaspoonful of mustard. Shake In a mason jar until well blended. Combination Salad.?Cut a small tomato into quarters or eighths leaving the sections together at the stem end. Arrange on lettuce and heap over this a tablespoonful of chopped celery, a quarter of a thinly sliced pear and the tapering end of a banana, which may be placed In the center of the salad. Mix with boiled dressing and heap the minced and sliced mixture around the center. Shake a bit of paprika on the point of the banana and serve. A few grapes, skinned and seeded, may take the place of the pear or both may be added. The combination of flavor is especially pleasing with a mild salad dressing, enriched with whipped cream. Beans and Bacon.?Take one can of tender string beans, drain and season well. Cut up'two slices of bacon in emoii hits nnd frv until brown. Re move the bacon to the dish of beans nnd fry one small chopped onion In the hot fat; when the onion is well cooked., add the beans nnd when well mixed with the fat, add enough sharp j hot vinegar to season well. Serve hot I with frankfurter sausage. Ttctc*-*. vcdiSL I ROUMANIAN SUPERSTITIONS. Ghosts are plentiful In Roumnnia. , The Stripol are evil spirits which on ! St. Andrew's night make their way for mischief into every house whose doors nnd windows arc not anointed, with garlic, the scent of that plant being Intolerable to the ghostly nostrils. The Moroi are the spirits of unhnptlzed babes, crying for their mothers' bronsis nnd not to be appeased save by sprinkling their graves with holy 4 water for seven years.