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IPEF TEA DAHKIS HAIH TO ANY SHADE Don't stay Gray! Here's an Old-time Recipe that Any body Can Apply. The use of Sage and Sulphar for t storing faded, gray hair to its naturml color dates back to grandmother's time. She used it to keep her hair beautifully dark, glossy and attractive. Whenever her hair took on that'dull, faded or streaked appearance, this simple mixture was appiled with won derful effect. But brewing at home is mussy and out-of-date. Nowadays, by asking at any drug store for a 50 cent bottle of 'Wyeth's Sage wud Sulphur Com pound," you will get this famous old preparation, improved by the addition of other ingredients. which can be de pende(l upon to restore natural color sand beauty to tie hair. A well-known downtown druggist says it darkens the hair so naturally and evenly that nobody can tell it has een upplied. You simply dampen a sponge or soft brush with it and draw this through your hair, taking one strand at a time. By morning the gray &air disappears. and after another ap plication or two, it becomes beautifully dark and glossy. Wyeth's Sage and Sulphur Com pound is a delightful toilet requisite for those who desire a more youthful appearance. It is not intended for the sure. mitigation or prevention of dis ease.-Adv. l lint be Isurpriq * 1 call you lip at your ofleo, md an"' "I won't, if t s to. af d RMARKABI.iA 1.2WTR FROM A WELL KNOWN WItilN 2TON DRUGRST.. 3M refereneC 1Ito Eitr F1A bepk %' e grea t refted 1r cAille and fever aad A. mlzarial disa ees. *withIn the lamt- ,n itdis I hare sld, S.X brr ;cf Ei xr Babt6.o.rat -Chiusand FeIe. Our cu4IM~ne4 sneak very well of It, * . U~~et.-' KTain *n r dM.. N *. Wa.ingrwn. D C." - E ~llizir Ra bek 3%0 &aa ,tmi. or by 1ar.~ee Ns1. rePai-4. t-v% KXKsewsi a 0., V a&-a~ t, '. A Bad Sar-e. -VL: AI 're K.' M. hss:Mc A~~~~~~ ''Cvest .ls fa ~k ed i i t'. yo ge u ,.i play ' Mis.sy. he C~ o. eiin b.i e d't- ga: ste ie --tp't 'V's: tr' O hat *~ -~c ~ 01dtni'..sflre~-'. Shw honey DeV Yist.:n' A:t' I: ske':c-. Theaph'dlus S-o had~ da he .:: .:.i p~ayi~ right '- on NA~ .Pr-ame Dogs,. 1L~1 Il tp:VcWi's t n wlISE e3STESS on Her- Gues rt wo~m FM.u- cy~a .' ce~ when t: ....: m. o 4:::u ayn S~ he re -, rewa the s pro)parly -' up from~ a ~ ~r'~ ' Ito a ime - anto help the -- A ei y to Postuta Mm ae tn two tor'as: PN4tume Cereal-t .twsal tonn 41wtnt Me gegegogew.. 04Ne ggyog %t *. A an~sit ad aSP*r94aba The world Ist lk IkIn)-en 'at ?ivftsas bak lo eveinn1 , t hlil ti lt of h-la own -ac . n t ilt It I% turn wll 'look ftbt'ry u ria . Iun h at It arnd with it and it 1i % a.y comlpa-ntoni. A FEW DELCIbOUS *ALAtM A slice of fresh tomAtti hi k ,risp white lettnee leaf with a ap-nful of mayonnitse sprin. kled with hopped chives will malke' a most dtainty andi tasty salad. fited pinoapple mixed with one FA N 'third the quanftty of pecan m eat(s1 and dressed with mayonnaiso, oervotd on head lettuce is another delicious salad. Cabbage Salad.-Chop enough enh bage to make two cupfuls. add chopped peanuts enough to flavor it well. t wo tablespoonfuls of scraped onion find French dressing highly seasonedwt salt and red pepper. A little red pep per cut in fine strIps may be used asi a garnish to this nice salad. Potato Salad.-Mix cold boiled pota toes. cut in cubes with crisp cucum ber, also- cut in cubes. sprinkled with chopped onion, pour over mayonnelse and garnish with minced parsley. Apple-Cheese Salad.-Pare apples and cut in small balls with a Flrench vegetable cutter, marinate in French dressing and chill. Mash a cream cheese, season with a teaspoonful each of worcestershire sauce and chopped red pepper. Shape into balls the same size the apple and heap a few of each on crisp lettuce. Serve with French dressing. Meat Salad.-Cut chicken, beef or veal into fine pieces, removing all fat and gristle. To each two cupfuls of meat add a cupful of chopped celery and one small onion, flnely minced. Just before serving add enough boiled dressing, highly seasoned. to make it tM:d together. Cabbage Salad.-Chop a small cab . he~ad very fine, with an onion, fry U".d b7-rwn a slice of salt pork cut In fIe :' . our over the cabbage the hot fa. and browned cubes. stir and season we". with salt and red pepper. then ad-i enough boiling-hot vinegar to s n well and serve hot. This is a salad which may take the place of a vegetable at dinner. 'ello or gelatire used with cut fruit and served with a French dressing. makes anotber nice salad. serve on head !ettuce. Sws ~ in !!fe depends on staying Swer t!e reson fOr fallure in most aee :s !.-3 caf pecrsev-erance. Men If : t sn't for the captimist the pes *- 3 wei:'t,': k" 'w !cw haippy- hce OTHER GOOD RECIPES. Celery is so infreqjuently served ex cept freash or in salatds thait few people know how good it is cooked outside of soups. As an escaloped dish it is most tasty. Arrange it in layers with buttered erunmbs and top the last layer with tomatoes, sea son well and bake. . Anothe'r- unusual dish is corn wvith canuned p1 muentos. Put the corn in the uaking dish with layers of the chopped liimentos between, with bread crumbs and seasoning, cover wuhi nuim ansud hake as usual. Add stuffed chopped olives to the inacaroni and cheese dish sonme time if youc want a savory change fromn the ordinary. A* little grated ginseng ronot added to the chicken dish, no matter how served. stewed, fried. fricasseed, is a new tlavor for America but one which you are sure to like. Soiled Cabbage-lhrown a chopped onion in two tablespoonfula of butter, add a quart of cabbage, finely shred dod, cover and cook ten minutes, then add a quart of hoiling wvater, salt and pepper, and cook uncovered until ten der Sprinkle with a little sifted flour. add two tablespoonfuls of vinegar and serve hot. Liver Dumnpings.-Take a pound of 9lver anid r.un it two times through tha chopper, add t wo onion-s and tour stalka of celery, all finely cut, two eggs, two tablespoonfuls of butter and the crumbs from fourteen cracicara rolled. Add enough flour to make the mixture stiff enough to roll into balla the asoa of a walnut and serve after cookilng ten minutes in any kind of soup stock. Serve with the soup. Orange Ple-Orate the rind of an or-an~g, add a tablespoonfu of flour to a eupful of sugar, mix well, add salt, a cupful of water and a tableapoonful They wanted Him, A newspaper man ran across the arter the othier day to a detry lante, lie was~ ir a buv y. lie Ieaned aglttns the marb~le couster and ordered S 1ambI stew. A man who had been t all aitgte awayer agatast hle .eerA times and hisa hret abhaed w44hi and onions. "OpewIe One et4~Wt the bioy me~ gt 10t hltttes e T)",h Nnec sIIAI eq i st's , 11, t 1 fooll N\, aprpitmelj v ",I 1 d p r t ani I ni t w itI the b 1 It Ii n t w'hat he would 111,' ont. for the vnri'is' !Imr pr'ise. 'will hrll, to ti,- o his aIIPptite. Tho- tra,% oi whieh the food IF tiorvoil 4shnh! hei onverotd with n apotloiss mipk In. foldt. to cover a good-sind trai Th Pmult oust.. orottlosil dihshoutld 'he- pinned ()n J(itfnel rv r t It , sit , n riorderly mannIr All ht frits 1 )01ho111! he served ht 1I1 (10r1 fAod1j 'nlc nt, woll-chililed el19hos. l'"or is FtvAr paitieti. frit, *ut it. Cold water maknA mAI rf:r'oshing drinks. Sr'rvv in smail glassrthm than in too large cuantities.. This ti a rule which should he oboirved in all serving to sick people.. Oatmeal Gruel.-Take two-thirds ot a cupful of oatmeal, add three pints Df boiling water and a teaspoonful of salt: cook for two and a halt hours n a double boiler. Remove from the 5ire and strain. When using for a ratient, use half a cupful of the gruel aith a half cupful of thin cream, two ablespoonfuls of boiling water and sugar to taste. A grating of nutmeg )r cinnamon may be added in some :ases. Other gruels may be prepared in the same manner, using barley, -ornmeal. rice or farina. Chicken Custard.-Take a cupful and a half of crumbs from the center of a loaf, add to them two tablespoon fuls of finely chopped chicken breast. Beat the yolks of two eggs until well mixed, add to them a dash of celery salt, a pinch of salt and a cupful of milk. Mix all well and pour into a custard cup set in L.ot water and bake until the custard is set. Serve hot. Simple custards are both wholesome and dainty to serve to an invalid. PlIoat-isiand, with small cubes of Jelly mn the egg white, makes a most at ractive dish which will be especially leasing to children. The sight must e appealed to in the sick. so a study f pretty combinations pleasing to the ye is wvorth while. There are three kinds of peo~ple in the wo'rld. the Wills. the Won'ts and the Can'ts. The first acc"omplitsh ev. erything. the secon~d oppo'se every thing atnd the third fail in everything. -1 a'vidson. MORE GOOD THINGS. (orunmeal is a vatluable food, being -teh in fats andiit minerals. Spider Corn Br ea d.-i~x to gether a cuptul atnd an eighth of corunmeal and a half cupful of . . bread flour, a ta blespoonful of su gar, three tea sp~tonfuiS of baking powder, a touth of a tenapoonful of salt; mix well, iithen add a cupful and a halt each of Sweet milk and a beateun egg. Add two tablospoonfule of drippings into a hot frying pan and pouir in the mix. ture. flake in a mioderate oven 30o minutes. Serve with jolly. Cornmeal Crisps.,-Mix together two cuipfula of cornmeoal, two teaspwonfuls of salt; boat in gradually two cupfuls of boiling water, add two tablespoon, fula of buttter and spread an inch thick in a large~ dripping pan. Ilake uti crisp. about fifteeni minutes, (ut toi squarea and servo as crackr. Savory Mush,-$uir into a quart of muaih a teaspoonfuli of sage or of pou1 try dressing. When ready to try rut in slices and dip in flour, fry in a lit, tie hot bacon fat and aerve with fried bacon at breakfast, Popoorn Salls,--BolI a ,uptul of corn airup with a tab liponful of vIn tar until It hardens in water, Pour over the corn while hot and butter the handa well before forming the bal., Afte Pshlon, ' D aninals and insacte feally talk?" "'I havns a langua~ge, so te Squeakf' the m~on roeaonNt, it whir " Maeheraen O..; PieW4 Rsh eta, opeated by J40149a, at b m ~ ~ ~ % 0 Wm iea ?~t A d4 a _ W\ 11 iWNI.1 Oh Iwh l 4 ha &05 WA *Wu 0 fn o 4 l th , l d40ih ikh' VtA "Vs ihteitlik IbUt&'r?' 'N 'that A h'hiit Ib ' h, M41a illl)s it M wi, <4t01h4eta ' MA toM of~ huj~gf'5j(l ishft tant)A la tGtober n -rtn tkit '4 'ishet andt the tssmnnho~r of pstent ijtrera5d to 17, Morl' r'stt#' wie.+*Ar omtm tile to I11(l. (4ut hrsP hht, h:st*Asting In more FINtraln,. nthI'l i A slswr , 191'N. after a 4,' 4kr' r. 1, farrhts wore send IIP In th ertAr i-ari \%! cowa The Rta amnrmt of bitt-erat dolivered to et o he rOam thmAt mouth was 14,815 POUns. Por it the, farmers received an average of approximately $17 each. The significant feature of this cream ery's success, however, Is not the amount of money that it brought in, but the fact that it opened up an ab solutely new source of income to the community. Before its establishment dairying was unthought of. If there was a surplus of milk on a farm it was usually disposed of as butter at the nearest store in return for a little sugar or tea. The ordinary run of farm butter, however, was so little thought of that even when taken in trade it brought only about half of what the creamery could afford to pay for the butterfat. In consequence qo one regarded milk as a reliable source of income. That it could be actually made to bring in cash each month was a revelation. So new to the people was the idea, indeed, that the checks from the creamery were frequently stored away instead of -being cashed, and the managers had to -go over the routes and explain the necessity for turning themi in. W~hen the creamery opened, the proper equipment for dairying was practically unknown. The people had to be instructed in the use of the sep arator and in practically every detail connected with the handling of cream. F'urthermore, the available cows were all native scrubs which received little attention and gave in return little milk. All this has been changed very materially already and is being changed still more. Of the 44 dairy houses built in South Carolina during the fiscal year eniding ,June 30, 1915, 40 were built by patrons of the cream ery. On one of the cream routes the farmers united in the co-operative pur chase of a good bull and on five others live stock associations have been formed for general improvement, The number of cows is also being in creased, one man distributing a car load among lia neighbors. Another farmer is described in a letter as "trad ing bales of cotton for cowa." The importation of good bulla, both ,for beef and dairy herds, is of spa. cial signifleance, since this was prae-. Uicaily out of the question in the tick days, becauae of the dlangm'r of death from~ Texas fever. ia conse quence. the grading up of the herds was impossible, and there was too little -.noney in the feeding of ticky scrubs to make it an attractivoe under. taking. This was also true of dairy. tng withi the same kind of stock, for the mtilik product ion, poor at hoast, was reduced by* t he ticks in canoa~ of heavy infestation by as nie AS 41) per cet On the other hand, the oatilitioa of profit in gradinig up herds aire great, The biiatory of a large planta, tion ini Tennsses i a i ano of this The pliace was an old cotton pilanta. tion whtih was ao run down that. much of it had been abianded altogotther andt was overrun with sedge grane and ebriers when thei owe determinedt to niake, It into A stock farmi, At that time Tennessee was not yet troa feom tk. that ho had to din hits own dipnIn the tNnran of a year ha I n'eeated in got tin ridt of the a*Otlgo, and tiurolrrd iShorthorni bunl weuo than, hrughi in' Thoan werte naed with ths nastti1 oWs, whilel 'rngeid In vlie frw it to *1td a 'hiAud and~ e~iv Whchnul i, ad WAghi., l pennti i A luuuuv*h hiu1 1'mi Thi t~iitIi i 0 Abin~ molh~nt nIt htfrI4R *k#0W aehtpn aw h g gi fl.RA'DIOATION We 1 iature In Mississippi. Wi'vhl hull, ThE smiall farinor with OW M, twi t'owi Milus, however, Just ;A* Itoint i pinllorotion by brooding hm hi n pirrtuiiil instead of a scrub, mdl the iniiB lit tivtn nore important hun, im r thin romason the depart. Vont a nwtv tincouraging the forma. tio of 1ivo itoik asociations and bull 0th In which a number of farmere lie ite purchano of a bull. The viut iy iin11n a mid special demonstra oitw nre ulo urging upon farmers in ithe nriitatn rcmittly treed from the toilk Ohm following plan for getting a stunt in the live stock industry: E, tiet lkermuda grass started on all paitiiurei. iuprovo the pastures further hy niowing some lespedeza and bur vlover on the uplands and some aluike elover or white clover on the bottom 2. (row more hay and other forage on which to winter the stock; or erect a milo if you have as many as 10 dairy cattle or .10 beef cattle. 3. Bring in good bulls to use for grading up the native cattle. Do not try to raise purebreds to begin with. 4. If not able to buy a bull for indi vidual use, form a bull club. 6. Form a community club or county live stock association so that members may exchange bulls every two years and thus obtain the maximum service from a bull without breeding him to his own offspring. 6. Heifers of the beef breeds should not drop calves until they are thirty months old. 7. Breed all beef cows so as to calve during February. March and April. 8. Breed all dairy cows so as to calve In the fall. 9. Wean the beef calves iD the fall. Give them plenty of good. bright hy, silage if available, and about one po-ind of cottonseed meal per day for Lhe first month. After that they can be win tered on the roughage produced on the place and a little concentrate. ' 10. The breeding stock in the beef herd may be given the run of the stalk fields until the middle of winter and then fed on roughage. As the cows will be carrying calves, they should be kept in a thrifty condition. 11. If possible, dip all of the stock each spring and fall to keep them free of lice and to put their skin in good condition. 12. Never keep a grade bull for a sire if a purebred one can be secured. BARLEY VS. CORN FOR SWINE Former is Highly Valued as Hog Feed in Denmark and Germany--Give Brood Sows Tankage. Experiments indicate that it takes about 110 pounds of barley to equal In feeding value 100 pounds of cornmeal. In Denmark and Germany barley is very extensively used as a hog feed, and is highly valued. It is looked on in Europe in much th same light as we look on corn here. Middlings, oil meal or tankage should be fed In con nection with it to balance the ration. With food prices, as our correspond ent mentions, we suggest' that the brood sews be given about one-fourth of a pound of tanikage daily in connec tion with enough barley to keep 1thm gaining at the rate of about half a pound per head daily. The spring pigs which are being fattened should be fed from one-fourth to ona-third of a pound of tankage per head daily, in connection with enouiga barley to keep them gaining, MINERALS NEEDED BY SWINE Mhtture of Charcoal, Hardwood Ashes, Salt, Lime, Sulphur and Cop peras Is Recommended. Illega require continually milneral siupplomonita to their foed. 'These have beoin tuernished in seome of the South "e states by~. allowinig themu free an. en the following miixtire Alix~,~',e~ tiona..h....th..timelt and eudlhur, amit theni mix with the char ieOaI anid ashea, lDisantvo the cnpperas in two parts of hot wateta and *prin kla ner the whno mass, mixin~g it th nhly, Koep meul nt this mil, turI'n in a tax betore thn bngs at att Avoid Undealtable Quatti.. Whiln heening fom' aso and) uri farinit of tarmt horses, donit ag liarsiment of the 6lros ahti dama, tja thestrahl in alit t hibst tepera e'lt fa llmeh to be avotded as the., of iman~ratte Slnd iii *hape . Att Seni tot Vs als Its V###taisa Ii a k m bad chee? Stoa ch altive? A little .eug - strength? Tire tV Ofter effects of this ad . Yes, they are datatrhaL !G is a catarrhal disease ou can nevet be wel as Ion a& catarrh remains in your Byes term, weakening your whole body with stagnant4blood and unhealthy secretions. You Need PERUNA It's the one tonic for the after effects of grip, becaUse it' is a catarrhal treatment of proved excellence. Take it to clear away all the effects of grip, to tone the digestion, clear up the nflammed membranes, regulate the els, and set you on the highway to complete recovery. Perha a one or more of your friends ave found it valuable. *ae and have tod us of.,t. Marty thousands more have been helped at critical times by this reliable family medlcine. IPredes aim. ta~lgfnfr ear auyi... Sustaining His Credit. Knicker-Does Subbubs- pay his debts? Docker-Yes, he returns the snow shovel in spring and, borrows the lawn mower. 'Druggist Gives Highest Praise to Kidney Medicine For the past fifteen years I have been selling Dr. Kilmer's Swamp-Root - -an.d my customers are always satisfied with the results obtained from its use and they speak in the highest terms regarding Swamp-Root. I have used it in my own family and the results were the most fav orable. I believe it is a fine medicine for kidney, liver and bladder diseases and I always recommend it for such troubles. Very truly yours, CHAS. BRUTON, Druggist, Jan. 5th, 1916. Dover, Tenn. Letter to Dr. Kilmer t Co. Binsthamnton.N.Y. Prove What Swanip-Root Will Do For You Send ten cents to Dr. Kilmer & Co., Binghamton, N. Y., for a sample size bot tie. It will convince anyone. You will also receive a booklet of valuable infor mation, telling about the kidneys and blad der. When writing; 1 su're and mention this paper. Regular fifty-cent and one, dollar size bottles for sale at all drug stores.-Adv. A man may be a googi story teller, but his wife seldom swallows his yarns. Macaroni or -Spaghetti The Quality Food-the tastiest, most 'healthful and most economical food that can grace youkt table. At All Good Grocers' Save the signature of Paul F. Skinner on each package and obtain a set of Oneida Community Par Plate Silverware free. I Write us for Atall particulars no obligation-and we will send you also a beautiful 36 page book of reCipes-all free. Write today. SKINNER MFG. p. OMAHA, NEB. rae Levrest Macaront Factory in Ameriea hanlers of r, BIo the South. What haveU you to ab Ipt The high Ianteed with qulek returs Gleu a rI~1 Referene lst N~ational Bank. Richmond. Va. WOONORMB CO., Comils Mvobauis18 Dept, g,'tlotlnond. Ye. Agents 'Atoention! po tl*orY ay s