THE
ERADICATE LICE ON CATTLE
Plan Given to Destroy This Pest
Which Causes Injury and Retards
Growth of Stock.
ared by the United States Depart-
0 ment of Agriculture.)
Cattle lice are injurious to all
lases of cattle, but the greatest losses
occur in young stock and poorly, noiir
lsbe(i old animals. Losses are caused
by irritation, digestive disturbances,
arrested growth, low vitality, and In
creased death rate.
Ordinarily lice on cattle are not ob
served until they become so numerous
that they cause unmistakable signs of
annoyance. Usually the animals whose
lousy condition first attract attention
are the poor, weak, unthrifty members
of the herd, and frequently the owner
thinks they are lousy because they are
unthrifty, whereas the unthrifty condi
tion may be caused by the lice.
Three kinds of lice are commonly
found on cattle, and all three species
may be present at the same time, but
the same method of treatment may bte
used for any of them. When they
make their appearance on the cattle
during the fall or winter they usually
spread rapidly until every animal is
infested. When a herd Is grossly In
fested it is not uncommon to see some
animals with large areas of skin part
ly denuded of hair, and limited areas
bruised and raw from rubbing against
posts and other objects. Cattle in this
' '
A Purebred Angus Bull.
condition will not thrive or gain weight
normally, and during winter often re
main stunted until the old coat of hair
is shed in the spring, at which time
"most of the lice disappear. Hand ap
plications, spraying, and. dipping with
insecticides are the methods which the
bulletin recommends as remedies. In
southern latitudes where the winters
are mild-cattle may be dipped during
the winter months without injury from
cold weather, but in the northern Sec
tions winters are usually too cold for
dipping or spraying. All animals in
the herd should be treated regardless
of the number showing infestation, and
the treatment should be repeated In
15 to 16 days.
Hand applications are practical only
when a few animals are to be treated,
but are specially valuable in holding
the parasites in check during weather
too cold for dippieg or spraying. Some
dusting powders obtainable on the
market are good when this method Is
used. The following home-made liquid
remedies are also effective : Equal
parts cottonseed oil and kerosene, or
kerosene and lard mixed in the pro
portion of one-half pint kerosene to
one pound of lard or crude petroleum.
Apply these remedies with a brush or
cloth, covering the entire body, being
particularly careful about the head and
ears. For spraying and dipping arsen
ical dips, coal-tar creosote dips, and
nicotin solutions are recommended.
They may be applied with a hand
sprayer, but the most effective method
is to provide a dipping vat and com
pletely dip the cattle two or, In some
cases, three times.
TONIC FOR MOON BLINDNESS
i
Recommended for Horses Afflicted
- With Aliment Rather Than Cut
ting Out Teeth.
Moon blindness Is a recurrent oph
thalmia or inflammation of -the con
junctival membrane of the white of
the eye and the lining of the eyelids.
Close, dark, ill-ventilated stables pre
dispose the horse to moon blindness,
The peculiar characteristic is its peri
neal recurrence and Its serious
results. Because the attacks often
follow each other at intervals of about
a iponth, many erroneously suppose
tnat they are Influenced by some phase
f the moon hence the name.
The ienorant recourse to knocking
out tho wolf teeth or cutting the haw,
or winking cartilage, cannot be too se
verely condemn!. Tonics are recom
mended for horses affected with moon
kindness, as well as such other meas
ures as tend to the Improvement of the
arse's condition.
SHED NECESSARY FOR SHEEP
Animals Go Out In Stormy,. Cold
Weather and Snow and Rain
Sticks to the Wool.
A good stable or shed for sheep if
necessary if the flock Is expected to
yield a pont, because they go out In
stormy, cold weather, anc wet snow
find cold rain will stay ln: the wool
a long time and the sheep will be
weakened little by little until they
get sick and sometimes dip from pool
care.
I
wko-t-x-X'S-x r a i
r a s fr
KITCHEN
A friendly look te a better book
F precePt than you'll And
Mongr the sage wise or the libra
ries With their priceless, wealth of mind.
I .A. H. Japp.
INVITING DISHES FQR COOL DAYS
It Is .often the little touch of garnish
given to a dish which takes it out of
J - the nrdlnnrv nnd
makes it a thing to
be remembered.
The woman who
loves cookery and
enjoys originating
and experimenting
will very often
r,., 1, 1 X
most happily with the various results.
A half cupful of whipped cream and
an ounce wedge of heese may figure
In a most tasty ga -nish. Heap the
whipped cream on either pumpkin or
apple pie ; and sprinkle over it the
grated cheese. If the pie is served at
the table it should be covered before
taking in. If cut, each piece may be
decorated. The latter makes a more
attractive' dish.
Marrons Glaces. These will be fine
to send to the sailor lad who loves
sweets. Shell some large Italian
chestnuts and blanch them in boiling
water until the inner skin and outer
shell can be easily removed without
breaking the nut, .Drop each nut In
warm acidulated water for a few min
utes; then simmer them in a sugar
sirup until tender, using one part sugar
to two parts water. When the nuts
are tender bottle and fill with the
thickened sirup, sealing like ordinary
fruit. When wanted for use drop the
nuts into a heavy sirup that cracks in
cold water. Dip the nuts into this
singly and dry on oiled plates. Wal
nuts, almonds or pecans may be dipped
in melted chocolate and dried In the
same way.
Rabbit Casserole. Cut up the rabbit
at the -joints and lard the legs and
breast with strips of bacon. Fry In a
little fat until well browned, season
with salt, pepper, sliced onion and
sprinkle with flour, then brown again.
Add a pint of stock and cook in the
oven until tender. To many the wild
flavor is objectionable. This may be
removed by soaking In salt water a
few hours. A bunch of herbs may be
added to the rabbit while cooking if
high seasoning is desired. Cook iq a
casserole and serve from it
A hiot chocolate sauce served with '
stewed ripe pears is a dish much liked
by chocolate lovers.
- - . !
It is unfortunate that many who
might entertain simply hesitate for
fear of criticism; and so they lose the j
pleasure or giving and tneir meno
the taking of their "hospitality.
BBS
Man is not only his own architect,
but he is even his own posterity.
THANSGIVING VEGETABLES.
The time-honored mashed potato,
baked squash and boiled onions are
still our favorites, yet a
change In the manner of
serving these same com
mon dishes will make
them much more interest
ing. Beets that are baked
in the oven have a bet
ter flavor than those
which are boiled. Care
shouljd be taken in turning them not to
break the skin. Serve them chopped
or sliced and seasoned with olive oil,
cayenne and a teaspoonful of sugar,
with salt to taste.
Stuffed Onions. Prepare as many
onions as there are people to serve.
Parboil until tender but unbroken.
Drain and remove the centers and mix
with a little cooked h.am, fine
ly chopped. Moisten with cream and
the yolk of an egg well beaten ; season
with salt, pepper and sweet fat. Place
a little fat on top of each, place In a
deep dish and bake, basting with milk
or better, cream, during the baking.
Cook covered for the first few min
utes, theri heap a spoonful of buttered
crumbs on top to brown.
When the large fresh mushrooms
may be obtained there Is nothing more
delicious to serve with stuffing or
forcemeat made of chopped ham and
seasoning. Fill the caps and bake in
a hot oven fifteen minutes.
Braised Cabbage. After cutting a
good-sized cabbage in half let It stand
an hour or more, then boll In boiling
water to cover until tender, adding sait
when nearly done. Drain and remove
the hard center after it has been cook
ing twenty minutes. Put into a sauce
pan one sliced carrot, one turnip,
sliced, one stalk of celery, a few sprigs
of parsley, one styced onion and a
bunch of any herbs. Lay the cabbage
'on top, pour over two cupfuls of stock
and boil until tender. Drain and serve
oh a hot dish.
The large curved stalks of well
bleached celery may be filled with sea
soned cream cheese and served as a
garnish to a dish of salted nut meats.
The meats are heaped in the center of
a letter with the celery stallb radiat
Injparound them. Nnts coo&d In a
little olive Oil and seasoned wjth salt
and a little cayenne are especially ap
petizing. Pecans, walnuts and hickory
nuts make a good mixture.
: After middle age the great tempta
tion tor to 'overeat.- If this war does
nothing more for our morals than to
awaken a habit -of abstinence it4 effect
will have a farireaehing benefit. t
CABINET
On the Shores of
THERE is a bit of seashore of
such vital importance to our
world today that thitherward
is directed the anxious gaze
of all the leaders of the nations. It
figures prominently as one of the ques
tions involved in the great war,-is the
territory of an important campaign,
and was, in fact, one of the prime fac
tors in the causation of the war. it
has been a region of high Importance
since the first morning of our' civili
zation, rich alike in history and fable
probably the cradle of western culture,
the playground of many empires gone
(and perhaps of others yet to come),
whose undulating sands and hills hold
the ruins of sixty centuries. It is a
haunt of tranceful dreams and infinite
fascination, a latitude which can lay
most plausible claim to the considera
tion of all of us.
And yet. In our time of knowledge,
these coast lands, famous for ages,
are scarcely known no more probably
than they were to the curious Greeks ,
of Herodotus' time or to the Chaldeans ,
who studied the 6tars and the sea a
flozen centuries earlier assuredly no
more than they were to the geogra
phers of Bagdad or the merchants of
Ispahan in the days of the good Ha
roun al Raschid, writes Proyer Bura
nelll In the New York World. The Per
sian gulf lies brooding with the ages.
Around Its ancient waters are set the
luster-shorn crown Jewels of Islam. It
Is a solitude of obscure wonders await
ing exploration.
The Persian gulf Is a landlocked
body of water of oblong shape lying
between Arabia and Persia. It is about
five hundred miles long by an average
of two hundred miles wide, extending
from northwest to -southeast. Its out
let to the Indian ocean, the Straits of
Ormuz, Is less than three hundred
miles from the outpost frontier of In
dia, so that a power controlling the
gulf, say by holding a fortress at the
tip of the Pirate coast, the Arabian
side of the narrow strait, would have
an immediate sally port for excursions
against the empire of the east. Indeed,
with proper railroad facilities in Asi
atic Turkey, the Persian gulf becomes
the logical route to India.
So It Is not astonishing that when
the heavy spectacles of German schol
arship formed an alliance with kaiser
lich mustachios the Idea of the North-sea-to-Persian-gulf
railroad cropped up
immediately and showed extreme per
tinacity. The center of equilibrium
in the Orient lies in the control of 'the
Persian gulf.
As in the Days of the Prophet.
To one side is Persia, to the other
Arabia, with crumbled Babylon look
ing down from the north. Where a
fairer setting for tha romancer? Along
the low, sandy and forbidding west
shore lie the provinces of El Hasa and
Oman, the latter with that precious
territory known as the Pirate coast.
Here the various touches of modern
culture are perfectly unknown. The
Arab holds forth much as he did when
the prophet was raising the first ruc
tions of the Islamltlc storm And the
Arab is a person of wide and deserved
reputation. On this coast he is seen
in his most characteristic guises and
also In roles comparatively unknown
to the outside world. Camels, sand
storms and the desert are the usual
settings for the burnoused follower of
the prophet. But on the Persian gulf
coast the Arab has become an expert
sailor and pirate. He follows both
of these worthy avocations with all the
guile traditional of his breed and
often it is guile quite fantastic to the
occidental mind.
The coast has long been a refuge
for outlawed characters from western
Europe. They partafce readily In the
robberies and piracies of the natives,
which in : spite of English gunboats
flourish exceedingly. Slave trading
and gun running are lucrative proies-
filnns. And the warriors of central Asia!
are enabled to make large amounts of
trouble, thanks to the rifles placed in
their hands by these hardy rascals of
the gulf littoral. 1
All along the sandy waste lie treas
ure stores of ruins. Travelers have
described half-burled stone formations,
the relics of man long before the early
civilization of .the region. There is a
resemblance to the famous stone age
work at Stpnehenge and other remains
"
;
the Persian Gulf.
of prehistoric man In Europe. . South
ern Arabia holds the remains of what
seems a very, early and quite unknown
civilization. Excavation may add a
new and revolutionary page to the his
tory of culture.
Large parts of Arabia have never J
been j explored by the outsider, some,
not even by the Arabs themselves, it
would seem. The natives will tell you
that certain section? are Impassable.
Some of this may be taken with a trifle
of reserve, for wily desert merchants
have been known to spread horrifying
reports as to the fatal characteristics
of this section or that that the very
air is poisoned thereby frightening
away thieving tradesmen from the
right of way of well-laden caravans.
Land of Romance and Ruin.
The Persian side shows a rugged
beach formation with bristling cliffs
and rocks. There He Bushire and Bas
ra from this latter SIndbad, a histor
ical character, sailed on his never-to-
be-forgotten voyages. To the interior
He Shiraz and Ispahan, of poetico-
romantlc glory. It is a land as strange
as Araby Itself. Take the punishment
of slaves. When a slave has misbe
haved himself seriously enough he Is
punished by being freed and left to
earn his own living, which virtually
consigns him to a lingering death.
Across the Straits of Ormuz, oppo
site the tip of the Pirate coast, Is the
once great trading city of Ormuz, now
a ruin, showing evidences of vanished
magnificence. Western travelers who
visited the city In the days of its splen
dor five hundred years ago used ex
travagant language in describing the
wealth and luxury which prevailed
there. But Ormuz after undergoing
spectacular ups and downs finally de
cayed and fell into dust, and is now
an object for the philosophic rumina
tions of the tourist, a cadaver for the
dissecting picks and shovels of the
archeologlst.
There are few ports on this rough
coast and the Interior is harried by
robbers and fractious tribesmen. There
are sites and cities untouched by the
ravages of tourists, although they have
been drummed into the head of the
western world by the great Persian
poets in their latter-day occidental
vogue.
At the narrow? northern shore of the
Persian gulf lies the ancient land of
( the Chaldeans. It Is here that the -sto
ried rivers, the Euphrates and the Ti
gris, unite and flow into the gulf.
On the Tigris is Bagdad, the city
of the Arabian Nights. The ruins of
Babylon are near the Euphrates; the
rivers run almost parallel. On every
side, on the sands, or more often be
neath them, are the decayed remnants
of days which stir the Imagination of
the dullest. Persia, Chaldea, Arabia
all clustered about the gulf and the
tourist found them not.
HIS ALL-IMPORTANT QUESTION
Many Things Happened While Eager
Young Man Waited Answer That
Meant So Much to Him.
He had asked her a question of the
greatest Importance and one which he
felt warranted an immediate reply.
She seemed very calm and collected
herself much as an Indianapolis street
car conductor would collect a nickel
fare and one cent for a transfer.
As he searched her face and found
nothing but a small brown mole near
the end of her nose he knew that she
must answer his question. Something
told him that she would, but, of
course, he didn't know what. Slowly
a hectic flush began to suffuse her
cheeks. He didn't even know what
hectic meant and, therefore, didn't ap
preciate one when it suffused. He
would have recognized a straight flush
In an instant.
'Must he hound her for a reply?
Nope: decidedly nope. Must he ask
pher again? Nope er that Is to say,
yep or rather, yes ma'am.,
"Well, what do you think of Ger
many's reply ,to ,Mrt Wilson?" he
squiggedV alternating from 'one foot to
the other until lie had tried! all two .of ,
them., . . . .. , .,. r. ,
1 ..lQn Jujow, .George," 'she ,re?t
bounded, as she broke into the chorus
of "Don't Feed fheHand That. Bite
You. "Indianapolis News.
maris
H ATT IE, THE ELEPHANT.
"I'm tie keeper's pet," said the ele
phant named Hattie.
But the children didn't know that
Hattie was speaking to them as they
stood about her cage.
"Hello, Hattie," caned the keeper,
who came In at that moment.
"Hello," called Hattie, In elephant
tones.
"Well, how about some tricks to
day?" asked the keeper.
And all the children gathered
around the keeper and said to him :
"Will the eleL&nt do some tricks to
day? Oh, won't that be fine! Oh,
please ask the elephant to do some
tricks, Mr. Keeper."
"Well, how about it. Hattie?" asked
the keeper, going into Hattie's zoo
home.
Hattie didn't answer, but made a
tiny little noise, and taking her great
trunk, knocked off the keeper's hat.
'All the children laughed, and the
keeper said: "I guess you feel like
doing some tricks today, all right,"
said the keeper, as he put his hat on
once more, and no sooner had he put
It back on his head than with another
swing of her trunk and a funny little
"Well, Another Trick!" Said the
tteeper.
elephant chuckle,, Hattie had knocked
the keeper's hat off again.
"What does that mean?" asked the
keeper. "I suppose you think that is
a very fine trick, and so you must do
it twice, like folks who sing or who re
cite poetry, and they do it again, or
something' else like lt If people clap
enough Is that It, Hattie?"
Hattie said nothing, but waved her
trunk from side to side as though to
say, "Yes."
"Well, another trick," said the keep
er, and he nudged the end of Hattie's
trunk, so she knew that was the signal
to stand up straight on her hind legs.
Then she swung the keeper up, too;
and then she slowly got down to the
ground, let the keeper off, rolled over
and then got up.
The children all looked on eagerly.
"More, more, Hattie," they shouted.
So Hattie looked at the keeper and
the keeper looked at Hattie and said :
"They seem to like our tricks, Hattie,
o we'll do a few more, eh?"
And once more the elephant knocked
the -keeper's hat off.
"Hattie means, 'Yes, we'll do some
more tricks,' explained the keeper.
So Hattie stood on her front feet,
ind then she knelt down while the
keeper got under her, and she got up
once more, very carefully stepping so
as not to hurt the keeper.
Then the children were allowed to
give Hattie some peanuts, and they
didn't see at first that Hattie was tak
ing as many as she coffid and ot try
ing to eat them at once, for fear she
would miss getting a few others.
She held them in her trunk as she
took more, and if she had been able to
speak to the children she would have
said :
"Gracious, goodness, mercy me ! There
is no use in having a trunk If one can't
store away things in it. I have no best
clothes to pack away, no winter furs
to store for the summer and no sum
mer swimming suits to put 'away when
winter comes around.
"But I can put away a peanut or
two or three while I am getting la few
more.
And when the children saw
what the elephant was doing
they
were highly amused.
They fed the other elephants, too,
but only when the keeper told them
they might, for they knew that giving
elephants or any animals all the food
they wanted was not being good to the
animals.
They didn't know how much food the
animals had already had, and they
might make them sick. And it's hard
to be a sick animal, for an animal
can't talk and tell people of his aches
and pains.
So they gave just what the keeper
told them they might, and they thanked
Hattie most politely for doing her
tricks for them, and as they thanked
her, Hattie once more knocked off the
keeper's hat, which the keeper said
means, "Good-by children. Call
again !"
The Good and the Best.
The good method wfll do till you
find a better one. But It is a fatal
mistake to be satisfied with the second-best
when the first-best is attain
able. The proverb which says that
the good is the greatest enemy of the
best might be carried further with
out forcing Itttnduly. Tot the good
Which makes us satisfied to stop short
of the best is the enemy of all prog-
reos and crmwtH rjlrl'a Ctomnaxiion..
..zz:.
MOST PRODUCTIVE HEN TYP
;
Poultry Keepers Aim to Combine
omy and Efficiency Mor
From Fewer Hens.
(Prepared by the United States
ment of Agriculture.)
American poultry keepers as a
have always aimed to combine
omy and efficiency In poultry pwdoe
tion. .In war-time patriotism ImpeEa.
them to extraordinary efforts in tS
direction, moving them to do evoy
thing, and to leave nothing undoo
that will help to quickly increase the
nation's supplies of poultry and egS
It is not the high cost of feed alone,
since America entered the war, thi-i
has led to more careful attention i
the routine work in poultry keeping,
and to greater judgment and skUI ta
feeding. The saving of money lets
been an incentive, but, abov'esnnd be
yond that, every poultry keeper real
izes that getting better productiwa
from less feed is doing double duty
conservation and productlon-psavingr
feed and at the Same time increasing
food.
That American poultry keepers artw
on the whole, more efficient in egg pro
duction seems to be plainly indicate
by the fact that, as compared th tke
period before the war, market receipts)
of eggs Increased more than receipt
of poultry. Reports from persons iia
tpuch with production in many locali
ties agree that more eggs are beinx
produced from the usual numbers rf
hens kept, and in many instances from
smaller numbers. It may well be pre
sumed that such efficiency in one line
of production extends to others closely
co-ordinated with It, and that poultry
meat is being grown more economical
ly though no common statistics indi
cate it, and It Is not so readily oJ- .
served in common practice.
Among professional breeders of
standard poultry the first result I
war-time conditions was to emphasise
afresh, and more effectively than eveti
the benefits of rigid selection of breed
ing stock and severe culling of the
young stock while growing. The high
cost of feed hit this class of poultry
keepers hardest because, even under
normal conditions, ' a considerable part
of their stock must be carried for quite
a long time after coming to maturity
before it is sold. The concehtratioai
of interest and industry upon thihg
immedlately relating to the conduct C
the war and the production of foe
tended to decrease the demand for
their stock.
So, with stock actually costing at
great deal more than in normal times,
they had to face the problem of eiti-er
reduced sales or lower prices on goo
grades of stock to attract trade. Some
chose one alternative, some the other;
but all adopted the policy of using only
Barred Plymouth Rock Hen.
breeders of the very best type, and ss
reducing to the lowest practical polat
the waste of feeding inferior young
stock.
Professional breeders were com
pelled to do this, because no other
plan of economizing comparable to St
In efficiency was open to them. Gooi
feed in abundance had to be used,
whatever the cost, or their birds wool
n attain full development and com
mand profitable prices.
Their methods generally are so weS
adapted to their work that no consid
erable saving of time and labor is pos
sible1. The only solution of their prob
lem was the exclusive production off
poultry of the quality that would bring
profitable prices, for in feed and cars
birds of high quality cost no more tm
produce than those of greatly inferior
quality.
For the professional breeder this ex
act adaptation of the stock to the en .
for which It Is designed Is a necessity.
In the matter of producing eggs ant
meat there is not the same absolute
necessity. The volume of production
can be maintained, and even greatly
increased, by the continuance and ex
tension of those better practices which,
have made possible so much of tha
increase which has already bee
attained. But If the producers of
eggs and poultry for the table are)
to do their utmost, to increase Qts
supplies of those products, the esa3
est the shortest and the sanest
way is through general use of the
most productive types ; that is, ly the
use on the part of every poultry keep
er of the most productive types In hs
stock. It is not meant that, there
should be wholesale replacement of op-,
dinary stocks by stock of strains cele
brated for extreme high prodoctknjL
That may be done to advantage Im
.many instances. But with the great
majority of poultry keepers immediate
gain in production must be made by v
good use of such stock as they have, '
-1
"t
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