LEM TODD'S GIRL
U By JANE GORDON
'/j
Wcsiern Newspaper Union.)
T
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UK J
voiiii^ woman who stepped from
a as it drew into the coun
: ;)H?kotl about in happy an
trj stit"
lerod with a thrill. If
f"it i '* v mune woultl st-'1 ^e over
s* re
ii. Iiei
fit known everywhere as
.. ,>;l
her
Kn
??Tii.'
had tiit',i
sk '!:il
-T.pni
Though Iter father
her very young girlhood,
T>m s uirl."
..j '* Kosa Lee faltered "to
^ m\ f..:hor's "Id store. I am Lem
'I. i or."
n!'l >
Tlu1
l' \ ?ung man was politely atten
.vf , ..ought i ho place," he told her,
" j,i;, v?i Wilson. Came here from
v|v V, : > N??t vory well acquainted
v<i-!f v I* yt hing I can do for you?"
Tl;c a ? : woman stood silent. In
her ?
ICA
<yr..
among strangers she had
, happy dream of a home
i'io v?Ui town of her parents,
: ^ s,'e hopefully ques
lioneti. >?'
-pii-ii." 'he young man answered
i bought the place from Vhis
y w l?o loft town."
-Kv/ ? r old Orchard house?" Rosa
\jt "Is iIrs- Simpson stilT in
she was recalling the pleas
jjjli,.-. f unman who had brightened
| ^ oh; days. And the Sunday
? jjners :l.?,r?? ;? -her father had often
lie;; }..x motherless girl to Mrs.
Sunday dinners ? fresh vege
fr -:ii the garden, green corn, a
jjr> r.?i s ? nc chair for her on the wide
: fterwanl, ?
Sin psoTi went to live with her
before I came here," the
tonne man said. "A woman from Bos
ton t;'> a tearoom there now. You
t.l f.rnl it vory nice."
R^-Loc sank into resigned disap
pointment. "I don't think I will try
tfc:earo.<m today." she decided.
The beautiful spot l^ Cover's wood,
there -he and Larry used to have
tteir picnics, must at least ,be un
ffcaitfeil. She would buy things for a
p.tnii' lun-ni now.
You knvw Larry Stephens?" she
qefssiwed. ;is the young man wrapped
ber packiipes. He nodded, "I have
hear-i >>f him. Making a name for
h:n.?eif in the city ? they are going to
*5.! him to congress."
Rosa-I.ee went on her way, a whim
sea! <mi!e curling her lips.
"I. .".rry Stephens going to congress!**
?and she had laughed, long ago, at his
presumption in asking Lem Todd's
dlufhter to marry him.
Re old spot In Cover's wood was
^changed. She leaned against z
friendly willow and let the breeze lift
tie wfivin.x' hair from her hot fore
head, a man, whirling from the oppo
se sid* of the tree, faced her. "I bef
m pardon." he said. Jumping to his
IM. 'I was Just going." He had a I
pleasant, frank face, fhls big man, and ;
his bla<-k hair was graying at the tem- ,
pies.
Rosa-I.ee smiled. "It seems to me," J
ihe remarked. "that I should be the
one ro apologize for trespassing. I've |
ten looking the old town over ? I used
to live h^re and thought this would be '
? nice place to Vest." She paused,
Iwking up nt him. wistfully eager. "If
*ou live here you may remember ray
hther. I am Lem Todd's girl." j
TV mnn's face brightened. "I do
wnwnher Lem Tedd. Used to hang
?round Ms store with 'the gang.' That
Tas before my family sent me away to
wllejre. I have been away from Or- (
Harris ever since. Thought I'd drop J
^ the train today and renew old ac- :
?fluintances. Sort or' ? the big man
ttuM- "prosperous former citizen re
tlme*! to show 'em/ But most of the
MU nr?- L'nne or are busy> Women
**mwi to he canning things where I
t(,n'urH to rail, and I felt In the way
M '?atne out here. As I remember,
a favorite courting place of
There was a certain Minerva ?
r"'i^' all these days of my bachelor
'?'""1 I'v** remembered the sylphlike
lin^rvn. she was one of those at
Jton* foiiay.'* The big man laughed.
%c sy l phi Ike no more," he said,
an'l h'-r young family were gathered
8h"ut her ample skirts." '
InipuKi v??jy Kosa I.ee motioned to |
tt:P at her side. "Won't you sit
^"wn. she invited, "and tell me who
,Tr"1 USf"' to he and partake of my pic*
n!r' ltiiie), v. .
11 T * ?
'? "<?'? man told her, as he prompt
i ;,mP "<i the Invitation, "am John
a'"T. v. r, r,f a better John Tabor,
'0wri's o](j attorney. You must
aJp a iittie tot before I left
I Imve of; heard my father speak
jours- itosa-Lee said delightedly;
have an old-town reunion,
0,1 :i! '! I. as we eat our lunch."
i",H " ' 1 antment of Cover's wood
! liem when they reluctantly
. ..r , J 1_
to say good-by.
% ' : .n will soon be coming," the
^ nan said.
Aik| john Tabor added re
^ f'i! i \ "!?ut i cannot go without
liv ' f M'''in*?r y?u ? though I
* ti:re?. tiiousand mites away, In
t ^ laughed Rosa-Lee, "I? too,
# ^ive'ing t(? California. It Is there
'* (>i;r ? ompany has its main office."
^ f',an **iree mont^* after
faiif ' n ' H^)0r stopped his car? In
^ (,'n: 1 -that his wife might ad
m :i ' vrtain view.
^inirMs me of Cover's wood," he
Jn'! Lem Todd's girl smiled. %
1 '1" believe, John,'* she said, "t^at
|u n'urried me so we might remi
''irether about our old h<MM
T^KffcHEM !
i CABINET !
^ ? at m m m
?e came un '***" ^
He made 2 <? say
He had hard lnol"0? that aw?y.
And settled downa"Plenty' to?'
through, and fought her
He JusTTookT he *0t a Jolt
Sapped back goV tlKhter holt,
climb, ,e when he tried to
8ut came up smiiin.
v smiiin every time.
?James W. Foley.
0000 TH,NqS for every day
"billed '.Hnner""1!? ?f ^ When 8
nner is appreciated. Of
course it Is odor
ous. but It is
worth It. A few
minutes with
u P e n wjndows
and doors will
carry away all
truce of the
I tables, lr i . cooked vege
kitchen <1 good I,lan To kee^ the
1 WJ f"'" d0Sed '""1 a window low.
? e<-4 r Cabh wi,iie t,,e e?oki"g 'S
rots Dot tit Cabb,l?e, rutabagas, cur
I ally conlf IT8 Mre the ve?etub,eS USU
! piece Z ^ UPt,,er A n*e, fat
fat iiorlr ? bee? wltn a Plet'e ?f
1 meat i makes a good tiuvor. The
and cookp!!1 flnt? the ve^table kettle
j t0tnil4i|. un hour at simmering
I iddid T? Mr the vegetable, are
i ??rv . cabbagc is cut into quar
for ?"/ n SU1MU tWO wUI be ne?ded
and ML k n ?f flve Who are hei^thy
a id like boiled dinners. A good, big
, rutabaga, weighing three or four
I ? unds. should be cut " into wedge
almped pieces; the carrots, if small,
0 be cooked whole; otherwise they
cut. into halves and quarters. The
potatoes are best left whole, and
should be of uniform size. Cook
s on 1^ for an hour or more, then
ser\e with vegetables arranged in al
ternating colors around the platter,
with the meat in the center.. The
hash, which may be made from the
left-overs, is often as much enjoyed as
the original dinner. Chop the vege
tables, add some cf the broth and
chopped meat, stirring until well
mixed and seasoned. Salt will need
to be added unless the meat Is very
salt. The broth Is very nice and
tasty, and . may be kept for a dinner
soup later In the week.
Rice Salad. ? Take one cupful of
cooked rice, one cupful of diced
cooked beets, and two cupfuls of
minced celery/ Season with one-quar
ter of a teaspoonful of mustard, oug
tea spoonful of powdered sugar, a dash
of cayenne. an<j moisten with a good
boiled dressing.
You can bear me witness that I have
endeavored to convince you of man's
Inextinguishable Individuality, and of
the organic nature of society; that
there is no right without a parallel
duty, no liberty without the supremacy
of the law, and no high destiny with
out perseverance? that there can be
no greatness without self-denial.?
"From Francis Lieber's address to
former pupils.
MORE GOOD FOODS
In the spring when all the winter
store of canned and preserved fruit Is
gone, a very good
conserve Is the
following:
Raisin Peach
Conserve. ? Wash
and soak three
cupfuls of drjed
peaches; cut them
? Into small pieces
and use unee cupfuls of water. In
the morning after soaking ail night a<id
one and one-half cupfuls of chopped
blanched almonds, three cupfuls of'
raisins and three cupfuls of sugar;
cook until the mixture thickens ? about
thirty minutes. Add the almonds just
at the last, scald them well and pour
the conserve into glasses. Seal with
paraffin when cold.
Cheese Spread. ? Put two cupfuls of
milk into a double boiler ;jvhen hot add
two teaspoonfuls of salt, one-half cup
ful of Hour, mixed well with four table
spoonfuls of butter, add one pound of
cream cheese cut fine, cook until
smooth, beating well. The addition of
a little chopped pepper or pimento will
vary the flavor. Spread on buttered
breud or wafers, or use as a sandwich
filling. <
Orop Cakes. ? Cream one-half cupful
of butter, add gradually, while beating
constantly, one cupful of sugar, then
add two well-beaten eggs, two squares
of melted chocolate, one cupful of
chopped almonds, one-fourth of a tea
spoonful of salt, one-half teaspoonful
of vanilla, two-thirds of a cupful of
bread flou'r. Beat well and drop by
spoonfuls on a buttered baking sheet
about two Inches apart. Ba!%e In a
moderate oven.
Buttercup Jelly. ? Soak one-half of a
box nf*gelatin in one-half cupful of
cold -v ater. Mix the beaten yolks of
three er'gs with a pint of boiling water
nnd pour over the gelatin When dis
solved add one cupful of sugar, one
cupful of orange Juice and the juice of
a lemon. Strain, mold and serve when
c6Jd with whipped cream.
Spoon Corn Bread. ? Take one cup
ful of cornmeal, scalded with boiling
water, add one pint of sweet milk, one
half cupful of flour, two tablespoonfuls
each of sugar and melted butter, two
eg*s well beaten, one tea spoonful of
baking powder, a little salt. > Beat well
and bake In a wdl-fcreased baking dish.
Serve from theyll?h- . . ? . .
V' mf /
Frocks Smack of the Orient;
since the widely heralded dlth
covery of King Tut- Ankh-Amen's
tomb, fashion's pilgrims have been
wending their way to Egypt for ideas,
if not literally at least figuratively.
As a result we are in the throes of an
enthusiasm for modes Egyptian, and
stylists are carrying the fad to almost
an extreme.
Printed silks especially reflect this
vogue in characteristic designs made
up of strange hieroglyphics, camels
and human figures in weird Egyptian
- An Out-of-the-Ordinary Gown.
costume. That the artistry of the
modern designer is equal to the occa
ilon, is evidenced in the very charm
ing silk frock herewith pictured.
Thia out-of-t he-ordinary gown is typi
cal of the new styles which are crowd
ing in multi-colored splendor before us.
Note the camel conspicuously printed
as the piece de resistance of this
Egyptian design.
However, there is no monopoly of
take the form of delicate outilne In
floral patterns *nd ^scrolls. or they de
pict very large roses, fruits and foliage
stenciled, as It vere, In solid colors
and all-over pattern*.
What an elusive intangible quality
is style, and yet what a price it
commands. How we dote on the
\jtord and consider the( goal of our
ambition in matters of dress achieved
If our critics pronounce our hat or
gown or costume entire as having
"lots of style."
i 17=^1
There rs a certain air of uistluction. |
style If you please, about the ihree
piece suit with "the three-quart 8r- :
length coat. These long coats of slen- \
der line ace of direct appeal to a 1
patrician clientele. The flapper age j
may chocse Its sjiort flare jacket of
youthful lines, but those of exclusive
mode know the aristocratic grace of
long slender lines. Three-piece suits
of this type, that is with coats reach
ing below the knees, are fashion's
latest contribution to the season's cos
tume successcs. *
Not only do the "lines" of the suit !
count but elegance of fabric is also ;
,a factor in the formal suit frock,
'tchedulod t'or future triumph. A suit
which will appeal to most discriminat
ing taste is the subject of the accom-*
panying illustration. It is fashioned of
a pure silk hemstitch striped ratine, a
material jiromlhent among the hand
somest novelty weaves. With the coat
removed, one is clad In a charming
one-piece straight-lined frock.
There Is a perfect mania for top
ping out the one-piece dress, under
the long coat with paisley and tapestry j
patterned silks. This gives the ad
vantage of a conservative smart suit
until the coat Is removed, when presto I j
Will Appeal to Most Discriminating Taste.
Egyptian motifs, for rauny patterns
woven or printed in Chinese or Jap
anese themes enrich modern fabrics.
Kashmyr designs and square or round
geometrical patterns 1b intricate all
over effects and In refined artistic
color blendings are winning foremost
favor of discriminating taste. Batik,
hand tie-dyed or printed in semblance
thereof, is also among the feading Ideas
in novelty silks, especially for blouses,
parasols and accessories
Summer days will bring out scores
of frocks whose silken fabric will
stress black or colored patterns on
white backgrounds. ?- These traceries
a frock of ravishing coroi and design
reveals itself.
Arab brown, 'cocoa, rust, gray and
navy are favorite colors for these
fashionable suit-frocks whose claim to
distinction is verified In the below-the
knee-length coats. Not Infrequently
one notes an introduction of tuck#
throughout the costume.
%
<fi 4MI, WdUfk
.'I,
Ualoa.) '
? ?*
* ' ' ? -TKifortfrifTTf
I ??
I i
Horticultural ]
PointsT;
! &'? 1 ? ? ' j
LITTLE PRUNING fOR PEARS
Certain Definite Recommendations Now
Believed to Be Justified by
Geneva Station.
How to prune pears to the best ad
vantage has occupied the attention of
horticulturists at the New York ex
periment station at Geneva for several
years, and certain detfnite recommenda
tions are now believed to be justi
fied by the results of the station tests.
The merits of high and low headed
trees have been compared, and a study
made of the effect upon tree growth
and fruit production of much and little
pruning. . Low-headed trees receiving
little pruning have proved most satis
factory in all respects, declare the sta
tion specialists. : ' ' .
Experiments ;hav?< been conducted
with such well knbwn varieties as An
jou, Bartlett, Bosc, Clairgeau, Keiffer,
Sheldon, Seckelm and Lawrence to
study tlie relative value of high and
low ftbading. Certain of these varie
ties 'ha vfe also been used in tests of
much and little pruning for pears.
"With regard to results secured in
tJiese experiments^ it would seem that
low heads were best for all varieties of
pears, especially for thet tall, upright
growing types," say file horticulturists.
"Low-headed trees produced denser,
larger and rather fliore symmetrical
tops than did the high-headed ones.
This would be particularly advanta
geous for unwieldy varieties of the
Keiffer type. Careful heading am'
early training are always de-iirable.,
"It can be safely recommended thai
all varieties of pears will respond
more satisfactorily to llttlw pruning
than when severely pruned and thinned
out. Little fpruning seems to produce
rather more symmetrical tops as well
as larger bearing surfaces. Heavy
pruning appears to stimulate a greater
wpod growth which results in rathei
cumbersome, rangy, unwieldy branch0.*
and relatively smaller bearing areas.'
RIGHT CARE OF GRAPEVINES
Main- Thing to Do After They Have
Become Established Is to Keep
Them Clear of Weecis.
The main thing to do for grape
vines after they have become well
established Is to trim them end , keep
them clean of weeds. The best time
to trim is after the main cold weather
of the winter has passed and before
it has become warm enough for the
sap to start to flow; and it is best
to err in trimming them too early
than to wait until too late.
The idea "in trimming is to reduce
the amount of cane so that greater
strength from ttye roots roiy be se
cured for the top growth Which re
mains. Reducing the amount of oanes
or top growth permits the fruit to
be better nourished from the roots.
There are different methods of trim
ming, and the amount of canes re
moved in trimming depends some
what on the total amount made, which
also depends somewhat on the variety
of fcrapes and the nutrition supplied
by the soil. ?
As a rule, It will be sufficient to
remove about two-thirds of the caniis
and shorten the other third to sev
eral buds. Different methods of train
ing the vines are practiced. They
may be trained on posts or on wir*s
attached to posts set at propel- dis
tances apart. If land is rich enough
to force the vines to make large
growth, a good plan is to ftave two
wires attached to posts on which the
vines may be trailed as they start to
grow.
Light cultivation should be begun
quite early in the spring; at least
early fenough to prevent interference
from weeds, and the . cultivation
should be continued until about the
first of July, after which none need
be given, though large weeds should
be kept mowed down.
GROWING MORE FRUIT TREES
Important Part of Family Diet Which
Money Crops Are Making Dif
ficult to Secure.
The growing of more 'fruit trees Is a
part of fhe general campaign for live
at-liome farming? a means of supply
ing for home consumption that im
portant part of the family diet which
short money-crops and high freight
rates are making, annually, more and
more impossible to secure from far
away shipping centers. "But," says
the board of agriculture's general bul
letin, "the primary purpose of a tree
plantfhg week is not so much to in
crease commercial orchard planting as
to endeavor to Induce every home own
er to grow enough fruit for family use
ajid plant a few shrubs and flowers
about the home. Fruits are a food
necessary for the health of the family.
A little time spent In planting trees
and shrubs will be returned in happi
ness manyfold."
TILLING HELPS ORCHARD SOIL
Aerating and Ventilating Needed Just
as Any Other Part of Farm ? ? <
Wet Soils Cold.
* I
? The orchard soil needs aerating and
ventilating Just as any other and tiling,
renders the rootbed all the more re
tentive to moisture, so necessary to
the fruit In the growing season. Wet
soils are cold and often Mr, neitl er
of which tends to produce the best ap
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