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> ?