! v
LAND VALUATION
CAN BE DOUBLED
rnproper Utilization i$Qil in.
High-Grade 'Agricultural w
District Is Related.
STREAM WASTES MM ACRES
- . . ...... ..' 1 ,,: ": v.
farmer Can Redeem" Much "Valuable
Soil By Regrouping Different Build-'
ings Without Sacrificing; , .
Convenience. . .... 1 ,
Prepared by the United States Depart-
ment or Agriculture.) , :
"Stannard, on the next farm, has of
fered me 5 acres of land next to the .
jue fence ior an acre, l need
jiore himl, and I've half a notion to
Jake the offer."1 j..,1 .-. ' 'v
ITiic Sunday quiet and the , warm
prini: sunshine had lured the farmer
ivl his visitor to a"ijerc& on the top
j-ail of the cow-lane fence, where they
Mi into discussion of United States
pepartment ' of Agriculture -'Imports.
.Tlie visitor thought for a , moment
while his eyes s roved across , the flat
farm land before them. .
Why pay $200 an acre?" he in
quired finally. MWhy not buy the few
Vrts yor need from a man who can
Wll it to you for half as much?"
Land Gets Full Price. V
One hundred dollars an. acre for
farm land in this country? I guess
not ! Pete, you don't know farm val
ues out here. Back in your New Eng
land hills you may find land as cheap
as that, but you can't buy a rod of
tillable land in this section without
paying the fall price for It 1"
He laughed as he said: -MIf you.
can find 5 acres for sale in this town
ship at the price you mention, m buy
it provided it is within 8 miles of
my home." ' ,"
"Closer than that," said the New
Englander cheerfully. "In fact, you're
standing on a part of it right how-
sitting on it, I mean."
"But this, is mine already!" . ;
"Of course," retorted the other.
"It's your cow lane and you're the
man. You can sell . yourself a few
acres of first-class farm land at $100
an acre rless for some of it, perhaps.5
I bought a few acres from myself last
spring, after I had learned how sim
ple the transaction was."
The farm owner laid a firm hand
on his friend's broad shoulder. 1
"Quit talking riddles," he warned,
"and come out with the story or I'll
tip you off into the nettles!" -
"You can get all the land you. need
by making your wasted landjproduc
tlve. You own' the wasted land, and
you can buy it from yourself at the
price of making it tillable; thaf s
what I mean.
"But the waste land on this farm
can't be made productive. There's
only an acre or so in that stony hil
lock over there and I'm even getting
cash returns from r that by planting
cherry trees among the stones!" '
"I didn't say 'waste land; I said
wasted land," the other reminded
hlin. "Waste land Is land made un-
THis Unconfined Brook Wastes Many
Acres."
profitable by nature; wasted land is
productive land that man himself has
failed to make use of. That's the
difference. ' .-' -' ' ':
"The size of your farm business
has more to do with your Income than
any other feature. -'V While; you've been
planting cherry .trees among the rocks
on a stony acre you've been using this
long lane for no other purpose than
as a path for cattle to pasture. You
could use the public road almost as
conveniently. This lane is right in the
heart of J your corn-land, too. It must
be 500 yards long and It's a rod wide
at least. There's about three-quarters
of an acre of prime soil right there
for the price of taking out one of
tnese - fences. ' ;; , - :-u . : :. ; "..y .
"And the road borders your, farm
for the whole length of your field.
don't know what the highway , laws in
this state are, but certainly they don't
squire all the land that lies between
your fence and the road. Find out
how much the highway encroaches on
your land and move .your, fence -up.
mere 8 another fat acre there . v
"Then there's . that : Osage ; prange
hedge fence your father planted along
the line running west .from' the ; house,
That hedgerow robs you of more land
'Pr rod than any other, fence on the
Tarm. it not only occupies an acre to
very . 200 rods but jnders worthless
for cropping a strip 20 feet wide pn
ach side of it It will be money s to
X
some time r wnen work isV slackr axid
nake,that old, hedge out, bythe jitim;.
You can put,; this ;rari fence ther lpr
you can put a wire fence there and use
these rails -tor stake-and-rlder some of
'yourtthefrall .fences. 7 ?C;
i; "k.tqVyoiu brooks Tandrditches.
A brook that ganders: at- will ' through
gooid farm land : wM put inuchof i it
beyond the reach of the plow a dltcb
will Bet it straight ' a v
j Scattered 0 ve r ' Wch Soli. i j
1 MMany farmsteads have their build
ings scattered widely over rich. lafcd.
The farmer can buy back a lot Of vaiu- J
awe soil by regrouping the clusters
morei economically -without sacrificing
either beauty or convenience. Where
farm land increases In price," as it has
in this section; it pays the farmer to
go over his place with an eye opM
for wasted territory. It won't always
VMM
1
! em
CROP
CM
NCHMtO
Ml
Plan of a Farm - Plan of Same Farm
Showing Wasted After Elimination
Land in a Lane.- 'of the Lane.
be profitable to reclaim all that he sees.
He can't for instance, move a barn to
gain a rod or two Of land, but he'll be
sure to see mucb that can be done.
Every foot brought under, profitable
cultivation increases the farm business
and the farm profit'
"I , never realized that the matter
was so Important,' mused the farm
owner.; i
"Neither did I," was the reply, "un
til the Department of Agriculture
wiped the economic dust off my busi
ness spectacles I"
FEEDING -FARM FLOCK
RIGHT KIND OF FOOD
Important If Hens Are fo Give
Profitable Results.
Aim Should Be to Use Grains That Are
Grown on Farm-f-M (stake Not to
'. Supply. Animal Food of Some
. Description.
(Prepared by the United .States Depart
ment of Agriculture.) uft
"Feeding the farm flock the right kind
of food is important If it is to be a
paying proposition. If hens do not get
sufficient or proper feed they can not
be expected to give satisfactory and
profitable results. A complicated ra
tion : is not necessary. The aim In
feeding the hens should be to use, so
far as . possible, the grains that are
grown on the farm or that are avail
able in the Immediate neighborhood
One of the most successful methods of
feeding is to give a light feed of grain
or a mixture of j grains in the morning
and a feed Of Jthe same material at
night, the night feed consisting of
about as much as the hens will clean
up. ' - ,
In addition a dry mash . should be
provided where tbewhens can have ac
cess to it continuously. - When con
slderable quantities of waste food are
available for, the hens to pick up from
the ; fields, the amount of grain fed
may" be cut down. Oftentimes judg
ment in this respect Is faulty and but
for the dry. mash there would be
danger that the hens would not re
ceive enough feed. With the dry mash
at their . &sposal they are able to make
up any deficiency of feed-due to faulty
judgment as to -the quantity they get
in the-fields. - f
One Of the most common mistakes
made in feeding farm poultry , is fail
.ure to provide animal food In some
form. - Of course during the spring
and summer, -when quantities of in
sects are available, , they may supply
the hens', -wants In this regard, but
during those parts of the year when
Insects are not available, or are
scarce, it becomes necessary : to pro
vide animal food. Milk, usually fed
either as skim milk or buttermilk, pro-
riocr nn pxcAllent source of 'animal
food but when milk Is not available
the. hens should have beef scrap or
meat " scrap. While this product is
high in price, it Is economical, and
should be included in the hens ration
because of the increased production
that will result ; ; -
-During' the winter It Is necessary to
provide some form .of green or succu
lent feed," such as mangels, cabbage,
clover, alfalfa or sprouted oats.
SHELTER SAVES IMPLEMENTS
Farmer Would ' Be Surprised to See
How, Much Trouble Could Be ,
. Avoided by Keeping Off Rain.
v "Shelter will double the life of farm
machinery" says O. R. Zeasman of the
agricultural engineering department of
the .University of Wisconsin. ,Tf
famefs ,vould only keep the rain and
rust away from their implements, they
would be surprised to see how much
trouble would be saved." :
- 'Ttust can cause many troubles. For
example,' an adjustment may become
woom I
chop
so badly msted, tjbat Jt cannot bft
used. It is often damaged or broken
In loosening."
- ', - . -
niPROVED UKirOEH IimiKNATIONAi
IBy REV ft
Teacher of EJagllsli Bible in the Moody
- Jf X-t tt A i&K.. ' ire- i
joioie institute ot Chictcro.) t ' ' ,s h
. mi, Western JCe wpa tier Union.)
LESSOMFORMARCH 13
.TW fiASTPASSOR- ,
i. .
i LESSON' TEXTMatt24-30.;; '
viauispi text As often as ye eat mis
bread, and drthk this cup. ye do show the
Lord's death till , he corne al Cor; 11:?6. ;
REFERENCE MATERIAL - Mark . 14:
1V26: Luke- 22:7-23t John 13:1-30; I Cor.. 10:
16. 17; 13:23-24. . . ,
PRIMARY -TOPIC Jesus- af Supper
With His Friends.
JUNIOR TOPIC r-Remembering Our
Lord Jesus. -
INTERMEDIATE AND SENIOR TOPIC
The Lord's Supper and Its Meaning. -YOUNG
PEOPLE AND ADULT TOPIC
Communion With Christr . "
I. The Bargain of Betrayal (w. 14-
16).
This is a dark picture. , Satan had
so completely gained the mastery over
'Judas that he sold his Lord for the
price of a slave (Ex. 21:32). Judas'
sih was not of a sort that one would
suddenly be overtaken with, but one
of deliberate purpose. ;
M. The Passover Prepared (W..17-
19).,. f ,
1. The disciples' inquiry: (v." 17).
They Inquired - of Jesus as to where
they should prepare for the Passover.
They were7 no doubt" anxious to be
of service to Him. We should be nol
only ready to do our Lord's bidding,
but should inquire of Him as to what
He would have us do. ;
2. The Master's strange directions
(v. ,18). They were to go into the
city where they would meet a man
bearing a pitcher of water. It .was
usual for the women to carry th
water. This unusual occurrence
would - make It easier for them to
find the man. To him they ' were to
say, "Where is the guest-chambtr
where 1 shall eat the " Passover with
my disciples?" "And he will show
you a large upper room furnished and
prepared, there make ready for us"
(Mark 14:14. 15).
3. The obedience of the disciples.
They did as. Jesus had appointed them.
They did not stop , to question the
sanity of the command, but like, true"
disciples obeyed. Christ Is omniscient.
He knew just bow the matter would
turn out.
III. The Betrayal Announced (w.
20-25). - - '. :
1. The time of (w. 20. 21).: It was
while they were eating the last pass-
over that Jesus - made this announce
ment. Perhaps the reason why this
feast should be disturbed by such a
sad announcement t was that Judas
might be given an opportunity at this
last moment to repent. God does not
will that any shotild perish, but holds
out to the most wicked man to the
last moment an opportunity to repent
2. The sorrowful question (v. 22).
Theydid not seem to suspect one an
other, but directed personal attention
to themselves, We should always ex
amine ourselves rather than "others.
3. The darkness of the crime f v.
23). "He that dippeth his hand with
me In the dish, the same shall betray
me." does not point, out the traitor,
but indicates the greatness of the
crUne. J- X-::,.. -f
4. The betrayal of Jesus was by the
determinate counsel and foreknowl
edge of God (v. 24; Acts 2:23).
Nothing takes place by chance. "Woe
unto the man by whom the Son of
Man Is betrayed ; It had been good
for that man if he had not been born."
To have been born in the world and
lived s for a while, leaving an impres
sion upon it for good is a great priv
ilege., but to be face to face, with such
a great ' privilege as Judas Iscariot,.
and to make such a miserable fflll-,
ure of It is worse than nonexistence.
5. JudasV evll; deternfination. un
shaken (v. 25). In the face of all
that Christ had said, he went forward
and tried to cover up his purpose by
saying. Master is it I?" -
IV. The Feast of, the New Covenant
Instituted (vv;)25-30L :
This took place at , the close of the
passover supper. .
1. The bread a symbol of Christ's
body jy. 26). This is a fitting emblem
of Christ's body. As bread pourlshes
and strengthens our bodies, so Christ
Is food to our spiritual lives. Unless
we feed upon Him. we shall, perish.
2. The cup a symbol of Christ's
blood (vv, 27, 28). This was - sym:
bolic : of the atonement which was
made by the shedding Of His blood on
'the.ross.
3. Drinking; anew in the kingdom
(v. 29). This does not mean that In
heaven this service will be renewed
but that this was symbolic of thl
heavenly : reality.
4. Going to the cross with a song
(v. 30). With all the sorrows and
the burdens of the world upon Hlrii
He pressed forward with cheerfulness
Those who have come under the shad
ow of His blood can go forward bear
ing their cross ' with a song, of joy. '
1 " N
r Religion. V , , '.
'i Religion Is not- a lot of things" thai
a man does, but a new life that he
lives; not- a thing for weak souls, but
a thing for the manliest soul. Phillips
Brooks. - ' ' -
xi Watch Our Beainninas. r -Let
us watch well our beginnings
and results will manage themselves. -
... , -The5 Life Preserver. 1
i Every man's !4task is hl life pro
Arvr. KraprsoTi.
2 I
I I llf! - - BaaT x. , MM j lUf - BH . H ' S SB Bi. - SB SB M ' SWL Wi m mm n BB MM - . - IgT -W -W ' I S'I m BWBBff WW WaTanarWaTaWSaaS ST W
llrft 9 Utt lll J 'HIH 1'r;fe- Today 1,; ours. hat: do we feart X'
i : r J v,. ,v. ss?! 11.. ! v WSwKSSwjJ Pifltl1 1 - l riiB oaiusu ousiness. Daman sorrow;
IN THE gay world of evening gowns
, it is hard to choose only two for
illustration. There are so many dif
ferent kinds of them with charms so
varied and captivating, that the dis
tracted fashion reporter would gladly
display them all. They differ In char
acter more than other gowns, because
there is little restraint put upon the
fancy of their creators they furnish
a playground for It. The two chosen
for illustration here include a net
gown at the lief t a modest, unpreten
tious but elegant affair- and a bril
liant and glittering creation made for
high occasions beside it.
The quieter of these two models is
equal to many demands and, with a
little helping out of the bodice, may
take on - the responsibility of serving
for afternqon wear. It is made of
brown dotted net , In a warm shade,
over brown satin, and could hardly be
more simply designed. A plain bodice
T
N THE spring the milliner's fancy;
1 lightiy turns to thoughts of com-
panion pieces for hats, or so it appears,
and we have hats with bags or para
sols or scarfs - to match that easily
inveigle many extra dollars out of the
seekers after; spring headwear. Hats
with bags to match are almost Irresisti
ble, the same fabrics going to make
each of them. . Among these, .turbans
of. georgette crepe with bead trim
mings, 'have 1 made ( the way , oft the
modiste easy" for bagsof ' georgettes
flounces, applied to silk foundations
and fringed with beads, present no
difficulties In the : making and are
wonderfully -alluring., . , ,
Ribbons - lend . themselves to , hats
and bags" with , equal, success and ' mlk
linery. fabrics, including them,,, find
themselves In demand for scarfs and
parasols, to match . head weir. How
effectively crepe-de-chine may be. used"
tippea.rs In the hat and scarf set shown
in" the Illustration. H has a rival in
Hats Take on Companions
and full skirt of the satin serve as a
foundation ifor an .over bodice and full
sKirt or ner. v . : . ; . . . 1
.. Brown' and gold tissue make a nar-j
row binding at the bottom of the skirt
that widens at the left side and is
extended on an overlapping seam to
the ' waist line. Brown and gold are
combined In the wide girdle of i bro
caded ribbon and brown footwear will
complete an evening "toilette.
Satin and sequins In the handsome
gown at tne ? ngnt are aestinea 10
?f n.f J ltte?g career nnder artt-.
ficial light. The apron and bodice
drapery of sequins are posed over an
artful y draped dress of plain satin with
a very generous and handsome sash at
the left side. Sequin covered fabrics
satins and one can imagine with pleas
ure this gown In lovely blues and
greens that , call to mind the glorious
plumage of the peacock.
j georgette when , an added degree of
daintiness is required.
In the set shown here, the designer
chose crepee-chlne in light gray and
gray yarn . as mediums" for working
out a lovely . little spring wrap and
.a quiet hat. They hare been com
pletely developed - by- means of corded
shirrihgs In - the crepe together with
yarn tassels and stitchery. The wrap
is merely a wide scarf fastened .to the
waistline at the front" and at the back
where one of its long tassels finds a
place of importance. - . v 4,
CprrUOKTST VemtN WV3MRS UNMH
. r New Fancy Bags.
Fancy, bags made of frayed flounces
of changeable- taffeta are new acces
sories seen in London. - - -
HINTS FOR THE HOUSEKEEPER.
When' roasting pork slit ll at Inter-;
vals.and Insert, slices of tart apple.
the gravy a de
rl liclous'fiavor.
. When salting al
monds use olive
oil Instead of but
ter.' It gives a
better flavor. - ,
. Candy animals
may be made from the celluloid ani
mals bought at the ten-cent store. .
Separate each animal along the seam.
, with a sharp knife and fill the mold,
after giving it a coating of butter, with
fondant. In a few minutes remove
arid set aside to dry. The children
will be delighted with these candy
animals.
A good foundation for any cream
soup is one tablespoanfui each oY but
ter and flour, the butter bubbling ho
when the flour is added. Cook until
smooth, then add one pint of milk, sea
soning, arid one 'cupful of a riy vege
table which hus been maslied or. put.
through a s!eve.! For tomaro soup a
pint 1s the usual quantity with a pinch
of sods and a teaspoonful of sugar. '
Use a discarded safety razor blade
to scrape paint from windows as well
as to rip with.
Sprinkle corn with warm water be
fore putting it into the popper. It "
pops much more evenly.
- Keep cress, mint, parsley well'
washed In a glass jar .screwed tight.
It will keep fresh and crisp for a week
or more. Keep fn ac0ol place. .
Make a mat of discarded fruit jar
rubbers to use under the dishpan In
the sink. It will save scratches and
stains.
Cream of tartar, a" soft brush and a
little water will clean filigree, jewelry.'
When making, layer cake, to keep the"
slices from sliding, stick toothpicks "
through the layers to hold them In
place until the icing or filling is set
A pair or day pillows may be kept
for the bed during the day, or fresh,
pretty slips may be put on and re
moved at night, thus keeping the bed .
looking fresh. v
If a cream soup scorches slightly,
add a teaspoonful of peanut butter,
after It Is set Into a dish of cold wa
ter and stirred well; . The peanut but
ter will effectually disguise any bitter
taste., '
Dried orange peel put through -the
mieat grinder may be used for many
things. A pinch added to the tea when
making a1 cup will add to its' flavor. .
The sirup left from, spiced peaches
may be used In the mince meat, adding
a delicious flavor to the mince pies.
. jTo smile at trials which fret and fag1.
And not to murmur nor to lag
The test' of greatness Is the way
One meets the eternal Everyday.
, i Edmund " yance Cooke.
FOODS FOR OCCASIONS.
The following dishes are like ,"leis
ure. a " pleasant garment, but ' not
.fit for constant
. wear."
These -
dishes are nice
occasionally1 but
can never take
the, place of the ::
ohl stjiiidbys: !
Round of Beef
Vit.i Haisins.- '
Put Into a casserole- one-fourth of a
cupful of sweet fat or butter, and
when melted add . one cupful of the
following mixture: . Equal parts of
celery, ; carrots, : - onions, and ham
chopped together. Cook until the veg-,
etables are brown, then lay over them
a round of. beef; from the tougher end, ,
about four pounds. Cover-with a sec-,
ond cupful Of the mixture" arid cook In n
a hot oven for three-quarters of an
hour. Remove the meat from the cas
serole, strain off the vegetables add ,
a cupful of stock to the strained liquid
and return the meat to the casserole.
! Over the meat spread one cupful of '
seeded raisins. 1 Cover and cook ' for -one
hour arid a quarter longer. Serve
from the casserole. - x : . '
Green Cheese. Take two ounces of
fresh parsley, ?ne ounce of water-.
' cress, one ounce of celery.- Dry .the'
parsley in the oven until crisp, but
not until it has lost Its bright green
Chop the cress and celery, add to the
crumbled parsley and mix with four, ,
ounces of fresh creain cheese. ' Season
with - one-fourth ; of a teaspoonful of - ,
salt and a .small speck of cayenne;
'pass the whole .through a . colander :.
and form Into small clieeses to pass -with
the salad. .-, '
Stuffed Baked Potatoes. Bake, po- ,
tatoes of uniform size. When done' cut f .
;a slice from. one side and remove. the ''
potato pulp, ; to leave, the skin for a ;
case. . , Press the . potato . through , a t
ricer,. add orie-half cupful or more of '
choppedL cold boiled ,ham, season .with
salt, pepper, a little mustard and , but- j -tef
and milk or , cream rr beat1. hntilj
light;- and fluffy.. Fill the cases , with ; .
the mixture, rounding abovt tre edgps.
Brush .'over wiih melted J.uf ter and V
return to the men to reheat the pota- .
to and- brown (. Serve with ; a green ;
salad. ; t k ' 4 v ,
vttit
n