FbrSumrnerft tomachTrouble V&Lj / The season's foods and easy fermentation causae lots of trouble , In bet weather. /Pe-ru-na has been meet* 'in* that emergency for mora than half a cen 3 tury. It is re com - mended for every catarrhal condition of which stomach trouble it but one. Sold EvoxTwhera WOMAN'S PAINS LIKE TORTURE Kentucky Lady, in a Dangerous Condition After a Siege of Influenza, Found Cardui Very Helpful. Louisville, Ky. ? Influenza left Mrs. Volney A. Handy, of 127 North Six teenth Street, this city, in a dangerous condition. "I suffered tortures with my sides," she says, "and across my back. It seemed the pain would start at the back of my neck and down in my back and sides ? a pain that fflt like I was pulling in two. I couldn't stand on my feet. My limbs just gave way. . . . "I had taken Cardui as a tonic. I knew it was good. I told my husband I would try it again. 1 had used other things without relief. . . . After one-half bottle of Cardui, the pain got less hard, and I seemed to relax. I could straighten up. After one and a half bottles, I was able to walk around and do my work. My back was stronger and the bearing-down pains left. I took altogether three bottles, nnd it strengthened me. "Why, before I took Cardui, I was so nervous and in such a fix I couldn't eat or sleep. Afterwards my nerves were better. I gained my strength. I began to eat and sleep and was like another person." Womanly pains cause great suffer ing, and a medicine that will relieve them is indeed worth knowing about. Thousands of women have written to tell that Cardui helped them, relieving such symptoms as those described abova If you suffer in this way ? ? Take 5CARDUU > TheWoman'sTonic S ? h? faselii" aqbafcfu> aidtt* CHESEBROUGH MANUFACTURING CO. (Consolidated) Stat* Strwrt Ntw York Vaseline RegUSPatOff Yellow or White PETROLEUM JIUT Copied Monarch in Wearing Wigs. It was in the Seventeenth century that the wig found Its maximum de velopment in the peruke The Abbe La Riviere, it appears, started it all by attending the court of Louis XIII in a wig. The king, who was prema turely bald, thought ft an excellent idea, and, in adopting it for himself, made it obligatory among discreet courtiers. Why Glove Is Removed. Taking off the glove when shaking hands is a link with the time when this was done to show that no knife was conceal ed. Call for Affidavit. I had been on a visit to my father and was returning home with an ex pensive typewriter he had given me. He insisted I write my name and ad dress <>n the bottom. I put It in the rack on the train, forgot about it, and got off. A few days later it came to me by express. I never knew who found it and was so kind to return It. ? Chicago Journal. \\"S ?\ . disagrees drinks Postum ?Then* ?%"*'" { DEAD AND DYING SCATTERED EVERYWHERE IN RADIUS OF I 60 WILE OF TOK 10. Capital of Japan is Now City of Tombs, Ruins and Destruction ? > Many Small Towns Totally Destroyed. I j Sail Francisco, Salif. ? >kio is un der martial law. Nobod.\ s admittc.! into the city unless tlie\ nave '? r own provisions. Nihonbashi w;.,j is virtually annihilated. A railway man from Tokio says casualties there are estimated at 100,000. This informa tion was received by tin Kadio Cor poration from its Iwaki .v ..tion, near Tomioka, Japan. Nihonba hi is the downtown business center of Tokio. Several more earth shocks were felt at Yokohama at 1 o'clock Sunday afternoon. Tokio is still burning and explosions there are frequent. Cities Between Tokio and Osaka All ' Destroyed. lVkir.g. ? All i-ities and towns he- ; tween Thkio and Osaka were destroy- ! I ed by the earthquake. says a message 1 picked up by the new Mitsui wireless I station here. The message came from south Japan. The streets ot' Tokio are said to be headed with the bodies of dead. Fire is raging from one end of t h ?* J city u> the other. The casualties are declared to be inestimable. Most or the big buildings of the capital are destroyed. The dispatch added that Yokohama suffered tremendously from the earth quake, while the tadal wave which fol lowed it nddod to the terror of the population, who fled * * * ? ; ior. Central Japan is entirely without means of communication. The streets of Tokio arQ heaped j with bodies of dead, according to ad- ! vices from south Japan. The casualties in the Japanese cap- ( ital are said to be inestimable. Most of the big buildings were de stroyed. Nagoya, a city of several hundred , thousand inhabitants, 170 miles south- ' west of Tokio. has been virtually de stroyed. At Yokohama the naval | station was overwhelmed by a tidal j wave. Nagoya in 1904 had a population of ; 288,639. It had an old castle, numer- j otis temples, and monasteries, and ( many manufactories. The industries j there include lacnuered wares, tex tiles, porcelains, carved wares and cotton, silk and embroidery works. Many Suffer For Food and Water. Shanghai, China. ? One hundred thousand persons have perished in Tokio and Yokohama alone, according to bulletins received from Japan. In Tokio the arsenal exploded, de stroying the arsenal nd the adjoin ing printing bureau. There were several thousand casualties here. Most serious damage was done to the tract covering the Yama-No-Te district. In the Nihonbash and Kanala wards, in which scarcely a single structure is left standing, thousands lack water and food. The Kaijo building in the Maru- ? nounchi district collapsed, with a thousand casualties. | The loft buildings lining the streets! opposite the Tokio Central railway j .station were burned. The main build ing of the Central railroad remains | in tat t. At Yokohama the fire started in the | lhind and spread through Ronton and ' Iszaki strets, wiping out the bus.ness ' (I. .strict. j At the foot of Mount Fuqj.' several ! villages were completely razed and hundreds of lives lost, At Atami alone 600 person*? were killed. j The governor of Yokohama makes I an urgent appeal for food for the I people. Communication 'nter 'upted. All communication with Tok.o is in j terrupted and indirect reports indl ! cate that a great typhoon broke over : Tokio Saturday morning, subsiding at ! noon. 1 Tile typhoon was followed b 7 ter j rific earth shocks and conflagrations ! which threw the city into chaos and j struck terror In the hearts of the in ! habitants. Virtually every building in Yoko | haina has been destroyed. j Tidal waves washed away many houses in the vicinity of the harbor A number of small towns at the foot of Mount Fuji are reported to have been completely demolished/ Hun dreds of lives were lost. American Red Cross Sends Aid tc Japan. Washington ? The machinery of tht American Red Cross was set in inotior ro speed aid to the stricken millions in the section of Japan devastated bj Saturday's earthquake. Instructions have been cabled tc the society's central committee in th< Philippines and China, its chapters ir the Orient, to inform headquarter? here immediately as to the numbei of Red Cross nurses and the amoun< of relief supplies available for quid dispatch to the zone of disaster. RURAL WOMEN HELP THROUGH CLUBS Demonstrator Explaining Use of Dre-s Form. (Prepared by the United States Department of Agriculture.) The achievements of women's clubs In Wisconsin under extension direc tion are described in a report recently received by the United States Depart ment of Agriculture. Some (>4 clubs have been organized in the state since 191J). In one county, Marathon, there are 30 clubs which have formed a county federation meeting twice a year to take up county-wide problems. Dur ing the past year each of these clubs has been working on the addition of labor-saving devices in the home. A number of homes have put in water systems,' others have Installed light ing systems, and many have purchased smaller articles to help the house wife. Several of the clubs are mak ing paper dress forms and. are plan ning to have every woman in the neighborhood who wishes one sui> plied. In addition to what they have done to improve conditions, in individual FRUIT CUP IS OFTEN USED AS APPETIZER Mixtures Are Easy to Frepare and Require No Cooking. (Prepared by the United State? Department of Agriculture.) Fruit cup is often used as an appe tizer at the beginning of a luncheon or dinner, especially when soup is not relished. There Is something partic ularly refreshing and pleasant about a mixture of mildly acid, slightly sweet ened fruits, chosen because they com bine well together. Just as cantaloupe, grapefruit, or ange pulp, strawberries, honey-dew melons, or watermelons in their vari ous seasons are appropriate separately for an appetizer course, so mixtures containing any of these fruits cut up together with still other fruits have come to be popular at the beginning of the meal. There is no reason why these good combinations should be re served for formal occasions. They are easy to prepare, requiring no cooking, and in most families more fruit is really needed than is actually served. The United States Department of Agri culture points out in Farmers' Bulletin 1313, "Good Proportions in the Diet," and in Farmers' Bulletin 871, "Fresh Fruits and Vegetables ns Conservers of Other Foods," how important it is to supply the family with plenty of fruit at all times. Most fruit cups are best if about a third of. the material consists of either orange or grapefruit pulp, or both. Tlie. mild acid of these citrus fruits is needed to give zest to less definite llavors. l'ears, peaches, apricots and pineapple, either fresh or canned, are delightful in small quantities in a fruit mixture. Any or all of these may be added according to the number to be served, the materials on hand, and the individual preferences. Banana and apple, judiciously used, are excel lent. A little cantaloupe or water melon, when In season, is good. A few Tokay or Malaga grapes, berries of any kind, sweet cherries, whether fresh . or canned, add a decorative touch as well as additional flavor. One or two dates in each portion can be introduced in the same way. A few chopped nut meats, a little spiced pre serve, some candied orange or grape fruit peel, citron, preserved water melon rind or ginger are other suit able llavors for making a fruit cup that is a little out of the ordinary. It is not possible to give exact recipes because the fruits on hand depend somewhat on the season and somewhat on the leftovers available. The equivalent of half an apple, banana, peach, or pear per person should be allowed, with plenty* of Grunge pr grapefruit. The following combinations may be suggested to strrve six persons at different seasons: Win ter, 2 oranges, 1 apple, 1 banana, 1 slice of canned pineapple, four cooked prunes; spring, 1 grapefruit, 1 canned peach, 1 banana, 12 white cherries, 12 strawberries; summer, 2 oranges, 2 slices fresh pineapple, one half cantaloupe, 24 raspberries; au tumn, 1 grapefruit, 1 pear, 12 white grapes, 1 apple, 1 spiced peach, 0 :hites. The fruit should be cut up In fairly small pieces for convenience In eat ing. This should be done at least an hour before serving time. ? Sugar should be sprinkled over the mixture iccording to faste, and It should be tirred well before standing. If preferred, the fruit cup may be homes, these clubs have accomplished much commendable community work. One club Installed a bubbling drink ing fountain in the village school and bought good lights for the building. This club sponsors evening commu nity meetings in trhe schoolhouse. An other (cliib repaired, decorated and re furnished the town hall which Is now j their meeting place as well as the center for all community meetings. &till another purchased a moving pic ture machine for use in the rural com munity and displays good pictures at J regular intervals. One lias bought j playground equipment and employed a play supervisor for the children of the village during the summer months. One club cared for a motherless fam ily of children, helping the oldest girl to learn to cook and feed her family well, and clothing the children so that the family was kept together until the . older ones were able to carry on the j home without aid. served for dessert instead of at the I beginning of the meal. When used as j an appetizer, the fruit mixture is usually served in sherbet cups or glass dishes with stems especially made for this purpose. These are set on tea size underplates. Powdered sugar may be passed'. As a dessert, fruit cup may he brought on the table in a large dish and served into berry dishes set similarly on underplates. ? The same mixtures unsugared are suitable for fruit salad, with the ad dition of lettuce and mayonnaise or a special fruit salad dressing. PLAN FOR WASHING SWEATER Knitted or Crocheted Articles Often Lose Shape Unless Precau tions Are Taken. Sweaters, scarfs and other knitted i or crocheted articles often lose their , shape when cleaned unless special s precautions are taken. The United States Department of Agriculture says the best way is to work as follows: Measure the article. Use lukewarm water and soap solution. Wash the article by squeezing rather than rub- I blng and keep it under water as much as possible. When lifting It, keep the hand under and put It Into a pan. Rinse until the last water is clear, j Squeeze out the water either with the hands or by putting through the wringer, keeping the hand under the ] garment to prevent stretching from the weight of the water. Put through { the wringer several times, changing the folds to take out as much water , ps possible. Place on a covered table and stretch or pat into the original shape and size as shown by the meas urements. If desirable, It may he pinned or fastened in place by thumb tacks. LABEL FOR CANNED FRUIT ff Any Is to Be Sold by Housewife She Should Consult State Food Authorities. i While the careful housewife usually labels her jellies, jams, canned fruits tnd vegetables for her own later Infor mation, the United States Department J cf Agriculture suggests that If she In tends. to sell any of her products she should consult the state food authori ties ns to the regulations concerning weight or measure and ingredients and the proper labels to be used." Howeiiold ? 1 ? Questions Watch the custards ? If they are j cooked too long they will be watery. | * ? ? Add salt to starch water and it will prevent the starch from freezing out. * * * A shelf in the closet for shoes Is far better than placing them on the floor. , ? ? * To prevent mustard from drying In the mustard pot, add a little salt when making It. ? ? ? When boiling eggs hard, use ones that are four or Ave days old. They peel very easily; the shell usually clings to a fresh egg. ? ? ? Save the eggshells, tie up in cloth, and drop into the wash boiler while the clothes are being boiled, and the lime from them will help whiten tbt clothes. ? I LIVESTOCK I NEWS ; [ ? j ^|<|l|,,g|,gl gngngng t~t i i i ? ? ? i i < i ? j I i breeder Is Anxious for Strong Litter of Pi^ When the sows sturt farrowing ia the fall the breeder Is uuxlous that there will be large litters of strong 1 and vigorous pigs. This can be ac complished if the feeding und cart- of the brood sows is adequate. Usually j the herd during the summer month* are under more favorable conditions than, in the winter. If they have plenty of succulent forage, shade iu.d water, most of the problem of feeding is solved. The sows should gain enough to equal J that which they will lose during the i time of farrowing and the lactation ! period which follows. This gain for ' a mature sow should be in t he neigh borhood of 75 or . 80 pounds. The gain should be a little larger In the case of yearling sows. During the first part of the gesta- 1 tlon period It should not jae necessary to feed grain if the sows have access to a good pasture. Every attempt j should be made to maintain them upon green forage, because the sows will then have plenty of exercise and the cost of feeding and care will be mate rially decreased. In addition this is the ideal condition for a brood sow and later they will have an easier time in pigging, the pigs will come lu bet ter condition, and the milk flow will be ample. The sows should never be allowed to lose flesh. They should make the required gain In flesh indicated above and this can Tie done during the last half of the summer. During this time and up until the time of farrowing tiie sows should receive some grain. If the pasture is one of the legume crops the feeds necessary to supple ment this mety be home-grown feeds or those which are usually easy to obtain. If thf; pasture is Just an ordi nary one It may be necessary to pur chase such feeds as tankage, llnseed oil meal, shorts or middlings to supple ment the corn fed. The amount of grain to feed and the time to start feeding the grain will all depend upon the condition of the sows. The feed which a sow requires is Important but the shade and water are also Important . considerations. There should be plenty of shade and the j water should be fresh, cool and in am- | pie amounts. In extremely hot weather there should be some place in which the hogs can wallow. ? B. \V. Fair banks, Associate Professor Animal Husbandry, Colorado Agricultural Col- ! lege. Profitable Weight for Marketing Young Hogs When n pig In northern Ireland reacheB a weight of from 170 to 19j pounds he had better be marketed, re ports Vice Consul Barringer, Belfast, because to fatten him up any more would require more feed than the ex tra pork Is worth. The smaller the pig the greater the gain in live weight from the consumption of a given quan tity of food. Farmers are being urged, therefore, to market their pigs when they weigh from 170 to 195 pounds nnd not to continue feeding them unlil they have reached heavier reights. Different Ailments Are Confused With Cholera With the gradually Increasing con trol of hog cholera, it Is important that swine growers give attention to the many other ailments which cause losses, some of which are frequently confused with cholera. Among the diseases wpii symptoms confused with those of cholera are anthrax, epilepsy, gastroenteritis, necrobacillosls, pleur isy, pr.eumonia, poisoning, tubercu losis, swine plague and worms. Brood Sow Should Have Feeds Rich in Protein Brood sows should have feed that Is rich In protein, such as alfalfa hay, wheat shorts or tankage, when pasture is not available. The greatest devel opment of the unborn pigs takes place during the last 00 days of the gesta- j tion period, hence the Importance of i feeding brood sows from now until ' farrowing time. LIVE STOCK NOTES I If given constant access to the j proper feeds the hog cannot be over- | fe.d. ? * * More trouble comes from not giving the sows care before farrowing than after farrowing. ? * ? Th?? mr.n who pins his faith to good j hogs and slicks by them through thick and thin, wins out in the long run. ? ? ? The placc in which the sow is to farrow should be warm enough that large quantities of bedding will not be needed for warmth. ? ? ? Give the pigs plenty of water and shade throughout the warm months. Both are essential to the best Jiealth and growth of the animals. ? ? * It Is the amount a steer eats over an.l above what he needs to maintain his weight that makes fat. The aim Is to keep him eating as much as pos iible, without going feed. Mood thin? t0 remembe? Sealed in its Purify Package flavor **5*# ? SraSi tfij Drive MalariaOutofW A GOOD TONIC AND m CONTAINS NO QTSJi Special Oilers Maltb^ 5?, eta. for a full size WtLshinR^or.. D. C. "Mor>;. mi MERCHANT UNTIE! Ml Judg.riert of a Mode Smi Proved of S o-t Bt4 the Red C':* The U;:u;u;k due to t!i?' fit'*! \ j Is U diplomat :is and philanthropist. One day two' wait: i store and as they shop "Sic" n?>tiw] a $51 floor," says the K*i ('-si "I>id either of :!> .iia he asked. 'They d:i* i agreed. They uvre nn t as their <?Mtainty plexity did likewise. "There are litre* this," he said. "UVas in two and jrive ea<!i t\ which would I"* 1' it myself. ' Since you ean't have ir. let's w , Imported <1^ She? Wh.. !??:! lrj five? lie ? V ? u r i: ' ? She? As if >! " it* ? Host"! Trir> ?

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