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Cyjy OFJRIOUS BREEDS
I . ic Early Matu.ing, and Be,
Kand0 2?. , M,ated Is Not Dfftt.
" 3 cult to Fatten.
, bv t10 United States Depart-
PKPnnt of Agnruiture.j
The common classification of breeds
Lilt v - lno In Vi o (ran.
1.,1inT to tneir imiv-ca -"
-,1 scheim1 oi
JJVtheni into three principal classes,
king fret 1 hrPPrt thnr
ready Jind persistent ej
re not as
Splendid White Wyandotte.
producers as the laying breeds; and
not as meaty ana as easy to ratten
as the meat breeds, yet combine in
t ; i 1 -T 1 ,1
Olie lnulMUUHi iuwi verjf guuu iniug
capacity with very good table quality.
The Leghorn, Minorca, Andalusian,
Ancona and Campino are well-known
breeds of the laying class ; the Brahma,
Porkin? aril Cornish of the meat
class; the Plymouth Rock, Wyandotte,
Rhode Island' .Red" and Orpington of
the gi-ne.ral-i'tirpose class. -
The liiT'ls mentioned as of the lay
ing class-with the exception of the
Minorca, are relatively small, very
'ener;:otie and lively, mature early, and
are easily kpt in good laying condi
tion. The Minorca Is of larger size
and modi lied somewhat in the other
particulars mentioned, yet has more
the character of the laying class than i
of any other.
In tho meat breeds, there Is not the
same uniformity of type that is found
in the laying breeds. The three men
tioned differ decidedly. The Brahma
is most popular because it is at the
same time the largest and the most
ragged in constitution. The Dorking
excels in o unlit v of meat, but Is een-
erally considered somewhat lacking In
hardiness. The Cornish Is rather
hard-nnated, but, being very short
feathered, has its special place as a
large nuat-producing fowl In Souther
ly sections where the more heavily
feathered Rrahina does not stand the
Among the popular breeds of the
general-purpose class there are also
differences in type, adapting breeds tc
different uses. The Plymouth Rock
Is generally regarded as the type meet
ing the widest range of requirements
In the general-purpose class.
The Wyandotte Is a little smaller
and earlier maturing, but still very
well ineated and easy to fatten.
The Rhode Island Red has nearly
the same standards of weight as thf
Wyandotte, but is a more active bird.
not putting on fat so readily. Conse
quently it approaches the laying type
and is popular with those who want
eggs and meat but want eggs most.
"rpmgton is at the other ex
treme in the general-purpose class be-
"j a n.avier, meatier fowl than the
au-n a hst of breeds affords so wide
a range 0f choice that poultry keep
ers can always select a standard breed
adapted to their locality and
-ir purpose than anv nonstandard
t ""' can procure and having
jne further advantage of producing
DRY LITTER FOR SCRATCHING
-p Materia! Is Practically Use-
ess Clean Out and Renew It
at Frequent Intervals.
prepared hy the United States Depart
mtnt of Agriculture.)
' 'row and similar material gathers
'Oixturo and when the litter become!
w,vs,i 0 De nmp it is prac
Yy y useieSS for fowlg tQ scratch In
ir Krain feed. Scratching litter
poultry house Is essential, but
fS 1 he cleaned out and renewed
Best Pullets to Keep.
0 . 7 me Pullets which mature
. v My an(1 start laying first. Those
d.J :s!art ,ayinS when less than 200
hJ.i' , " or nearest that age, are the
cZ ayers if ey have had the best
j iui Lirae riocKS.
,1S pretty generally
sin n!?bator and brooder are neces-
. "nere large flocks of poultry are
IN THE MOVIES.
"Cluck, cluck," said Master White
Chicken, MI know-something, I know
something. Yes, cluck, cluck, I most
certainly know something."
"Well, well, cluck, cluck," said Miss
White Chicken, "that's very nice in-
aeea. xou think you are a mighty fine
cnicKen i suppose. You'll strut around
as though yon were as big as a
rooster, uracious, I do hate to see little
so conceited 1"
"I'm not a little boy. Tm a chicken,
cluck, cluck, and It shows you don't
know very much not even to know
"Of course I know you're a chicken.
But you're not a grown-up chicken and
you're not a Miss Chicken as I am.
Therefore you are a little boy If I wish
to call you one 1"
"Dear me, dear me," said Master
White Chicken, "you are very stub
born." "Maybe, cluck, cluck," said Miss
"Well, all the same," said Master
White Chicken, "I know something."
"I don't see any reason for being so
proud of yourself because you know
something," said Miss Chicken. "I
know a number of things, and I don't
act as If I were the most wonderful
chicken on the whole farm. I know
too much for that."
"What, pray tell, do you know?" ask
ed Master White Chicken.
know what is good to eat I know
enough to dislike the water. I know
my mother and I know the farmer
and his children. I know good worms.
I know lots of things not just one."
"Yes," said Master White Chicken,
"you know all those things and perhaps
a few more. I know all of those things
too. But you don't know anything spe
cial you don't know anything magni
ficent I Nothing at all. Poor Miss
Well If you know something that is
so magnificent, why don't you tell It to
me, instead of bragging and boasting
and telling me I don't know anything!
That's no way to do ! Tell me ! Cluck,
cluck. Tell me what you know that' Is
so wonderful and fine."
MI will 'said Master White Chicken.
"Do you remember a while ego when
some men came here to talk to the
farmer and with them they brought
queer looking black Instruments?"
4T remember," said Miss White
Chicken. "What of It? They didn't
do anything to us they didn't even
give us any food."
"Food, food," said Master White
Chicken, turning up his little beak as
With a Very Haughty Expression.
best he could, with a very haughty ex
pression, "can't you think of anything
else but food, food. Cluck, cluck, it is
"Well, If I'm wrong, explain to me,"
said Miss White Chicken.
"Those men had cameras and with
cameras they take pictures," said Mas
ter White Chicken. "But those men
took special plctures the kind they
call moving pictures children speak
of them as the movies. They took
photographs of us and now they're
showing them all over the country.
They're throwing these pictures on
screens and people sit in rows and
rows of seats and gaze up on a stage
at something like a big white sheet
upon which pre the pictures of us as
we move about. The pictures actually
move and they're of us '. Now isn't that
something to know?"
"It Is," said Miss White Chicken, in
a hushed and proud voice.
They show a model, perfect farm
which Is the one upon which wo live
and they show how chickens should be
treated as we're treatedand how
handsome we are ! There are different
scenes about us. We walk up through
the yard from all the hen coops and
we are seen eating and strolling
"Oh," said Miss White Chicken,
"that is wonderful ! I've always longed
to be in the mo les. They say that so
many great ladles are in the movies
and that they g.-t so rich ana so ram
"Now. now. Miss White Chicken, a
step at a time;' said Master White
Chicken. "You're not a lady, but a
Miss Chicken, but you have acted for
the movies and so you're famous; we
all are. And we're rich as we live on
n model, nerfect farm !" And there
was great rejoicing when all the hens,
roosters nad chickens heard the good
Aunt Emllle Alan, isn't that your
mother calling you?
Small Alan-Yes, ma'am.
Aunt Emllle Then why don't you
answer her? . -Small
Alan What's the uset Pa
Where Last Eg
Mseds West I
'TI3L VT-ilkJm -If
View of Saloniki Harbor.
ALONIKI is one of those extraor
dinary spots where East meets
West, where man's latest Inven
tions are seen side by side with
the simple implements of centuries
ago, a land of many people and quaint
customs. War has brought Saloniki
Into the limelight, and In years to come
many of those who soldiered there will
feel that they have added a strange
experience to their lives. It has al
ways been the fashion to criticize mil
itary administration; still, however
slow war office machinery may be, It
usually gets you somewhere In the end.
It may not, of course, be the place you
particularly wanted ; but you get there
just the same and make the best of It,
write a British officer In the Christian
Dcieuce Aionitor. l never mougni oi
going to Saloniki, but one fine morning
orders came for my dispatch, and In
due course to the Orient I came.
Of the country I was bound for I
knew little or nothing. It was a part
of the Levant, most of the European
powers had a post office there, and I
had heard something of the wily Le
vantine and his ways, that was all. I
was quickly to absorb a good deal
more Information, for the moment you
land in Saloniki It thrusts Itself upon
you with a joyous shout and many
Pearl of th Orient.
It was midday when we entered the
harbor, perhaps one of the finest in
the world, and, taking Into account Its
I natural possibilities, little wonder that
Saloniki is the Pearl of the Orient The
first Impression Is good, nothing could
: be finer or more picturesque than the
general appearance of the town.
Countless minarets rise above the
houses, and an occasional group of
tall, stately poplars give the neces
sary tone of green to relieve the white
mass of buildings. The town slopes
up from the sea front, the old citadel
in the Turkish quarter behind making
a good background and helping to re
mind one that this, until recently, was
a part or the Ottoman empire. Be
hind the town again stretch the seem
ingly endless ranges of hills, tier on
tier, devoid of trees and with signs of
habitation few and far between.
The harbor itself Is a fine picture
and affords an excellent setting to the
whole panoramic effect. Few types of
craft are not represented there, from
the modern battleship flying the tri
color of France, to the quaint, gaudily
painted vessel, rigged with a single tri
angular shaped sail, high out of the
water at the prow and stern, a relic of
the days when the hardy Phoenician
mariner made Saloniki his port of call
There are British, American, Italian
and Russian traders lying side by side,
and a little way out a white hospital
ship, which, In more peaceful times,
flew the house flag of the Union Castle
line. Picture all this under a tur
quoise sky, and the result is not un
The military landing officer: Is soon
on board and after a few words with
the O. C. troops, we commence the dls
embarkation ceremony. Yes, the best
Impression of Saloniki Is to be had
from the deck of a transport and for
choice the boat should be outward
Groups Talk on Street.
As we land we get a closer and bet
ter view of the nearest buildings and
the strange crowds of people. At Salo
niki the quayside belongs to every
body; just as the boats of all nations
come to anchor In her harbor, so do
men of every race, caste and station
come to rest on the waterside. Along
the front are shops of all kinds, one or
two of the chief hotels, and the conti
nental style of cafe is present in force.
The shops are mostly of the' open
kind ; that Is, you are expected to do
business through an open window
A Fetching Colored Leghorn Hat
A fetching cream-colored Leghorn
hat with a crown of black oilcloth was
trimmed solely with an
of black oilcloth. A trimming like
this could be easily Imitated by a
clever home milliner. Black oilcloth
adapts Itself to almost the same ef
fects that the varnished and glazed
ribbons known as cire ribbons do.
Undergarments and sport
are made of artificial silk.
while you stand on the pavement. You
will, of course, be In the war jof all pe
destrians, especially as thttre will be
sure to be one or two Interested spec
tators of your deal; but then, to stop
the traffic, either on the Ring's high
way or on the sidewalk, b quite per
missible In Saloniki. ' ?
Two friends meet In the Street, they
stop, exchange salutations, ! an ani
mated conversation ensues They take
up a great deal. of room;j but every
one respects the unwritten law of the
Orient and our two worthies continue
their discourse, heedless ctf time and
place, as only your true (frlental can
be. This sort of thing woud;be entire
ly out of place In a western laud.
Should we attempt It, ourjj fellow men
would resent It, and we should become
exceedingly unpopular. this may
seem rather a small matet; to dwell
upon; but It Is really onefol those pe
culiarities which make a great Impres
sion on the new arrival. in course of
time we grow accustome fto It, and
usually find ourselves respecting the
law of the East. j
As we pass from the landing stage
on our road to the base I damps it Is
borne home to us that th inhabitants
j are of many and varied faces, and if
iunner prooi were wanuEjg;tne ciamor
of many tongues would it; once con
firm It. Bearded, sun-tanned fishermen,
fine fellows, who would itdd luster to
any stage production fj "Slnbad,'
spruce, well-dressed cleic? and mer
chants and hosts of ragged, nonde
script rascals mingle together on all
sides. Turkish women vijith yashmak
and quaint trouserings, fall complete,
move side by side with -Greek ladies,
arrayed in the very latest vogue, and
heedless of the passing fMong strides
a tall Greek priest, umb'tela in hand,
with his flowing black robes and his
ample locks crowned .bf the quaint
headdress of his creed hat unlike an
inverted tall hat J
Crowds of soldiers of course are
there, khaki-clad . English jj and Serbs,
Frenchmen, prominent jnlj their new
blue uniforms, sage-coatelj Italians and
Russians In their tightly 'bblted blouse
tunics. Add to all this jmjotley crowd
swarms of partially 4ajd children,
whose never ceasing oy" Is "penny,
Johnny," and you haveGspme Idea of
what a Saloniki crowd is like. Include
the noise, smell and Indescribable dirt
and you have Saloniki complete
Familiar Traffic !,Officer.
The roadway Is packVtjjwlth traffic,
too. Slow moving bulRicjs carts hold
up the flying motor lorsles and the
horse and mule transport jj of the allies
comes and goes In1 never-ending
stream. Leaving the firjgjlsh quay, we
come to a large open space, the junc
tion of four of the principal thorough
fares, and here the pres is worse than
ever. This is, Piccadilly circus, for
wherever the English soldier goes he
dearly loves to christen places after
familiar spots in the h1me country. It
may be a communication trench or It
may be a road or streetc It is all one to
him and a name it has. In the middle
of all this Is a tall kha'dfclad military
policeman. With a wifve of his arm
he holds up the stream' of traffic to al
low our column to .B.ass. There Is
something very familiar in that majes
tic action, it Is done so. Viaturally, there
Is no shadow of doubt In his expres
sion as to the signal being instantly
obeyed. Our soldier policeman Is in
his element, his presenf; lob Is not new,
it Is child's play for hijaj this handling
of a few lorries and ajjswarm of noisy
Orientals after the traffic in Piccadilly
over the sea or it jtaiy have been
the Marble arch forj his name and
number wlil be.foune fn the roll of
honor of the London police, force. He
has done a bit of soldiering since he
left England and now'bie is once again
the guardian of the ptfbUc a power to
b reckoned with.
Wipe Sink WCth Paper.
Use paper to wipe $ut your sink and
! spider before washing it. It prevents
patches of grease get'ng into the pips
whlrh mnkps so nsicn iroume. ;.i
glass stoppers stick, try! greasing them.
Trimming Surmnr Frocks.
Tucks are the nrsj xiioice in trim
ming for the light summer frocks.
Hlgh-Heelell Shoes. ,
There are as manyhigh-heeled shoe
worn as there are lcvones.
When we look Into the long avenue
of the future an see the good t nere Is
for each of us to do, we realize after
all what a beautiful thing it is to work
and to live and be happy. Stevenson.
MEALS FOR THE DAY.
In these days of conservation of
wheat, the breakfast helps one meal
to pass with little com
ment or a great deal of
planning. We have any
number of breakfast
foods that will supply a
fair meal with top milk.
A good dish of well
cooked oatmeal with top
milk or thin cream will
be all the children will care for. The
older members of the family will prob
ably like muffins or griddle cakes with
a cupful of coffee. Most delicious,
fluffy corn flour cakes can be made
by using one beaten egg, a half-tea-spoonful
of salt,-a cupful of sour milk ;
the richer the better, and a half-tea-spoonful
of soda ; stir in enough corn
flour to make it of the consistency
liked for cakes. The thinner they will
cook and turn well the more delicate
is the texture of the cake. Serve
these with maple sirup or corn sirup
and the family will ask for them again
Fried cornmeal mush is another
good and substantial breakfast dish
"which will stay by" until another
meal. Bits of meat, chopped dried
fruit like dates and figs or nuts are
all good to add to it and increase the
food value of the dish.
Vegetables, because of their bulk,
are most necessary and should form
a large part of the food of the entire
family after it is out of themilk stage.
Vegetables are rich in mineral salts
and vegetable acids as well as-, the
wonderful and little known, growth
determinants. "An onion a day keeps
the doctor away." If the women who
are an ounce overweight would cut
out one meal a day or eat very lightly
at luncheon and not gormandize at
dinner, they would feel better, be hap
pier and able to accomplish ! more
work and at the same time be: doing
something to help win the war by con
serving food. Children should. not be
stinted, as they need food for growth;
but the average man or woman; might
easily cut down the food from one
quarter to a half and gain In physical
as well as mental power by so doing.
It is not well to Serve cornmeal at
noon or -night if it has been served in
any form at breakfast, unless the fam
ily is especially fond of it.
Cottage Cheese Club Sandwich.
Toast three slices of bread on one side,
butter and cut In halves diagonally;
spread thickly on the untoasted side
with cottage cheese; add water cress,
salad dressing, and the other half of
toast. Garnish with cresV or parsley.
For a hot night nothing is so good
as a slice or two of cucumber with a
good salad dressing used as a sand
man Is ne'er contented with his
lot, the saes say; !
In summer's heat we long for March,
in winter time for May. ;
COOKING IN CAMP.
For the housewife dependent upon
her modern equipment to aid in mak
ing housework a
pleasure, the sim
pie outfit' of the
real camper would
find her helpless
We need to get
away from all the
make life enjoy
able to really ap
preciate our blessings, while the nov
elty for the time being of going with
out and using our own ingenuity, is a
source of pleasure.
The camp cook who can j produce a
good meal with the background of a
hunk of bacon, a frying pan and a
sack of meal, is worth further ac
quaintance. He builds his fire, mak
ing a stove of stones, on which he
places his frying pan ; then with a little
salt pork or bacon soon sizzling in it
he lays in his fresbly caught fish all
rolled in seasoned meal, and a crisp,
delicious hit satisfies the appetite of
a hungry camper.
Fish, fresh from the ruining brook,
broiled before a fire while held by two
sticks, will give the uninitiated the
taste of a savory dish which civiliza
tion never can produce.
The delicious mushrooms growing
in such abundance in the woods and
fields will make a full meal when well,
prepared. One must have enough
knowledge to distinguish the good from
the poisonous varieties. There is an
endless variety of good foods which
may be prepared in the woods.
A fowl or- wild game of any kind,
dressed and covered with a paste of
barley flour and water to keep in the
juices nnd flavors, may be buried in
hot ashes and roasted to toothsome de
liciousness. Remove the paste, and
any ashes clinging to it will come off
with It. The seasoning, of course, must
all be done before it goes into the
If one is not able to go for an out
ing, unhampered with weight and
ready to enjoy even the discomforts of
simple foods prepared in the open, he
would better stay atlioaie, for such are
not agreeable companions. The broad
est, most helpful people are they who
never lose the childlike enjoyment of
MORE HORSES NOW ON FARES
Increase In Number of Animals
withstanding Large Use of
(Prepared by the United States
ment or agriculture.)
Substitutions for the horse have
far failed to diminish his number
farms, where he is mostly bred.
railroad did not verify the comBoa
prophecy of the house's gloomy future
nearly a century ago, and many yean
elapsed before the heyday of the
cycle arrived with its expected menace
to the horse. That machine of pie
ure and toll diverted attention
the first real antagonist of the horse,
thn electric street railway, and this
was a formidable one. Street-car serv
ice could not have been developed fey
horses to the extent that It has beea
carried by electricity, yet there was am
enormous displacement of horses
when they no longer jiUlled street cars.
It is roughly estimated that 2,000,000
horses would be required to move the
street cars now in city service, and
that farmers would need to keep m
stock of perhaps 3,000,000 horses to
produce this supply. Yet, horses kept
Apparently the most effective foe tf
the horse has appeared in the last tea
years in the motor vehicle, although
its importance in this respect is pop
ularly exaggerated. According to sta
tistics collected by the United States
department of agriculture, the total
state registrations of motor cars woe
48,000 in 1906, about 500,000 la 13MI
over 1,000,000 in 1012, over ,400,000 is
1915 and 3,512,996 in 1916.
Automobiles do; not merely displace
horses but many! are used by men is
occupations dependent on either horses
or automobiles for personal movement,
such as real estate agents, buildont
and some merchants and manufactu
rers, and there Is also the large public
automobile passenger service in cities
and, again, the large number of auto
mobiles owned by farmers In place of
' With motor trucks and commercial
vehicles the case is different Here Is
clearly a complete substitution of fuel
power for horse power. It is the opin
ion that every motor truck on the av
erage displaces three horses. The stale
records often merge the reglstraiiom
of motor trucks and commercial re
hicles with that of automobiles, but
to the extent that the separation ts
made, it is known that 118,682 of the
former were registered in, 1916. Prob
ably the displacement of horses by mo
tor trucks andg commercial vehicles
American-Bred Percheron Mare, the
Type That Is Always in Demand.
represents a stock on farms of a few
million horses, and to these most be
added the stock eliminated by the au
tomobile. Last of all, the farm tractor has ap
peared, with conjectural possibilities,
but as yet with no .perceptible dis
placement of horses.
Unusual and large demands far
horses for war purposes have bees,
made since the autumn of 1914. Dhp
ing the ten years preceding, from 13r
000 to 40,000 horses were exported
nually, while the Imports were
5,000 to 33,000, so that the net exports
were no appreciable draft on domes
tic production. In the first year of the
war 289,340 horses were exported, la
the second 357,553, and in the third
278,674 horses, and within less than a
year the needs of the army of this
country have called for i large number
Notwithstanding the various forces
that have been working against fa
crease of horses at their breeding
places, or rather, in common expects.
tlon, to reduce their numbers at a
strong ra,te, the fact is that horses a
farms Increased at the average yearfj
rate of 183,000 since 1900 and mora
than that since 1910, or 216,000 per
year. Per capita c the popnflatinm,
farm horses tended to Increase roaa
0.19 of 1 horse In 1850 to 0.24 inl
and 1900, after which the deellae las
been to 0.20 in 191S. or saBl-Abore
1850. At the same tivie, ln&msever, tj
means of machinery the farm hone
has constantly gained as a producer.
Strange though it mity seem, die av
erage price of a hora st fhe fans,
all ages and conditions included, is
less than it was four years argo, and
even eight years ago; Since 1S3T
horse prices at the fawn for January
1 had risen from $3L5x to $11L48 by
1911, the highest average to the de
partment of agriculture's record of 3
years, but a decline followed to$lCLQ
In 1916 and then a gal to $10123 Is.
1918. apparently caused by the
! i - ..' "'