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10 - -- THE PROGRESSIVE FARMER. f f
Thursday, March 11, 1909.
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Paint Talks, No. 4 Painting Farm Implements
Do not buy "dipped" implements. Know beforehand, if possible, that
your implements are painted with Pure White Lead and linseed oil. But
if you cannot be sure when you purchase your implements, at least in
repainting them you can make sure that nothing but the purest White
Lead and linseed oil are used, i
The extent to which your implements are exposed
to all kinds of weather makes necessary the same
extreme care in painting as you would exercise in
painting the exterior of your buildings. The cost
of your implements runs into big figures, and the
use of a cheap paint only increases that cost; where
as, the use of a goodpaint keeps your implements
in the best repair and pays interest on the invest
ment. To be sure you're getting only the purest
White Lead and linseed oil, look for the Dutch
Boy Painter . trade-mark. ('
Meantime, send for our Painting Outfit, and if you need paint
immediely ask your dealer for White
Lead with the Dutch Boy fainter 1 rade
mark. It is the common-sense paint ma
terial for farmers who manage their farms
on a business basis,
NATIONAL LEAD COMPANY
An office in each 'if the following citieif
New York. Boston, Buffalo, Cincinnati.
Chicago. Cleveland. St. LouUj (John T.
Lewis t Bros. Company. Philadelphia) ;
National Lead & Oil Company. Pittsburgh.
Painting Outfit
Free
We have prepared a
little package of things
bearing on the subject
of painting which we
call House-owners'
Painting Outfit No.
It includes:
1 Book of color
schemes sta te
whether you wish
interior or ejtte-
rior schemes.
2 Specifications
for all kinds of
painting, i
3 Instrument
for detecting
adulteration in
paint material,
with directions
for using it.
Free on request to
any reader who asks for
House-owners' Paint
ing Outfit No.
3kE
And I ron Fences
RALEIGH MARBLE WORKS
Cooper Bros. j
Raleigh.
Catalogue free.
.. N. C.
We Day the freight.
MM
M1
IF YOUVE
NEVER WORN
youVeyet f
to learn the bodily
comfort it gives in
the wettest weather
made for i
Hard service-
AND
GUARANTEED
WATERPROOF!
3
AT ALL COQD STORES
CATALOG FREE j
A J TWER Ctt BOSTON. U.S. A.
TOWEO CANADIAN Ca LIMITED. TORONTO. CAH
The Hew Models 10 and 11
REMINGTON
HAVE
Every merit that Remington Typewriters
have always had. I
Every merit that ANY typewriter has ever
had. I
New and revolutionary improvements which
NO typewriter has ever had.
Model 10, with Column Selector
Model 11, with Built-in Tabulator
f;- CAPITAL. STOCK, 830,000. f
RIKINFtt When you think of "going to
uuoiiiLOO school, write for Catalogue and
Special Offers of the Leading Business and
Shorthand Schools. Address J. II. KING,
President King's Business College. Raleigh,
N. C, or Charlotte. N. C. , f
We also teach Bookkeeping, Shorthand,
Penmanship, etc., by mail. Send lor Home
study circular.
Remington Typewriter Co.,
(Incorporated)
RICHMOND. VIRGINIA.
Protection Against Fire !
For North Carolina Farmers.
V
It need not cost a North Carolina farmer
more than 15 cents on $100 worth of property,
or $1.50 on $1,000. to insure his dwelling, barns,
stock, etc., per year. There are 22 counties
now enjoying protection at this marvelously
low rate. If you are Interested write,
A. K. S. UNDSEY, Sec,
Farmers Mutual Fire Insurance Asso.,
Raleigh, N. C.
V- THE HME CIRCLE i
AU letters intended foJOtisnevartment should be addressed
to "Aunt Mary," core ot rroaressine Warmer, Raleigh,, N. C
The Height j of the Ridiculous.
m
if "
WROTE some lines once on
a time , J f
Tn wnndrous merry inood,
" c
j 4-v,rrVit ns usual, men would
say
They were exceeding good.
Thpv wprfi so aueer, so very queer
I laughed as I would die;
Albeit, in the general way,
A sober man am I.
r miipd mv servant, and he came;
How kind it was of him, j
To mind a slender man like me,
He of the mighty limb! 1
"These to the printer," I exclaimed,
And, in my humorous way, j
I added (as a trifling jest), .Ju
"There'll be the devil to pay."
He took the paper, and I watched,
And saw him peep within;
At the first line he read, his face
Was all upon the grin.
He read the next; the grin grew
broad,
And shot from ear to ear;
He read the third; a chuckling noise
I now began to hear.
The fourth; he broke into a roar;
' The fifth; his waistband split;
The sixth: he burst five buttons off,
And tumbled in a fit.
Ten days and nights, with sleep
less eye,
I watched that wretched man,
And since, I never dare to write
As funny as I can.
Oliver Wendell Holmes.
f;
Dainty Desserts of Many Kinds.
9- ' '
if. ;
How to Make a Number of the Most Tempting and Most
jAVhoiesome.
. N. IIUTT.
hours and served with cream sauce.
In it are 3 cups butter, 2-3 cup
sugar, 1 egg, 1 cup milk, 2 cups
flour, 4 teaspoons baking powder,
2 squares Baker's Chocolate and
14 teaspoon salt.
To make the cream sauce: Cream
4 cup butter, add gradually 1 cup
isugar and teaspoon vanilla, then
mix it with cup of heavy cream.
The chief things to remember in
making batter puddings, if you de
sire a spongy, even-grained texture,
are to cream the butter, add sugar
gradually, then the yolks of the eggs,
beaten or unbeaten, then milk and
flour alternately, that the mixture
may not separate. Add the baking
powder to all, not a cup of, the flour,
and do not get careless about sifting
the flour well. Run a knife or some
thing over the top of the spoon or
cup to be sure that the measures are
level. .
Soufflles.
A lemon or chocolate or fruit or
coffee souffle is good but must be
eaten as soon as taken out of the
oven. Prune souffle is the exception
as it may be prepared the day be
fore. Lemon souffle is made by beating
the yolks of 4 eggs until thick and
lemon colored, then beating in 1 cup
sugar and the grated rind and juice
of one lemon. Beat the whites of
4 eggs until dry and then fold (not
stir) into the mixture. Turn into a
buttered baking dish, Set in a pan
of Jiot water and bake in a moderate
oven until firm, which will be about,
half an hour. Souffles as well as
baked custard should not have a hot
oven. Foamy sauce goes well with
this pudding.
Cold Desserts.
The cold desserts that we can pre
pare the day before are a joy indeed.
Prune whip is good, as are also com
binations of oranges, pineapples, ap
ples, cherries, cocoanuts or any fresh
fruit.
Men may make fun of gelatins all
they wish, but we women like them
the gelatins, I mean.
Always soak gelatin in cold wa
ter, dissolve it in hot water, but nev
er boil it. It is usually safe to add
the juice of a lemon to a recipe to
hide any little gelatin taste there
might be. All fruits may be used
by Mrs. w
VERY easy thing it is, as a
rule, to say what wo shall
have for the main part Of din
ner, but just why it is so difficult
to decide on what desserts we shall
have is hard to say. Perhaps itjj is
because there is such a variety from
which to choose. The basis Jof j;all
desserts is sugar with fruits and
their juices, eggs, milk, butterf flour,
nuts and flavoring to add J taste,
beauty, and variety. The dayj when
people thought of sugar as ajcondi
ment instead of a food has been long
gone. It is now everywhere jrecpg
nized as a cheap and easily absorbed
source of heat and energy fpr the
body.
Just a word about the history;' of
sugar may be interesting. I Sugar
from the cane was known inlChlna
fully two thousand years before it
was known in Europe. Merchants
brought it west with spices, perfumes
and other rare and costly merchan
dise. For centuries it was used ex
clusively in medicines and was- called
Indian salt." 1
About the time the Canary Islands
were discovered, in the 14th -century,
it was brought from India and; began
to be used by the well-to-do wThe
superstitious, however, preferred to
use honey because sugar was "not
natural" and was the "product! of
forced invention." It was in 1749
that a German chemist discovered
that beets contained crystallizable
sugar, since which time its price has
gradually dropped from forty-five
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Different Kinds of Desserts.
- ' $
Of desserts we have to choose from,
hot puddings with their sauces, cold
desserts, such as gellatins, whips and
custards, frozen desserts and pastry.
In hot desserts there are the rice
and bread puddings, so dear
to the
heart of our childhood. Both t are
made from milk, sugar, eggs, flavor
ing and big fat raisins, while intone
is put well-cooked rice and in the
other stale bread. Sometimes on a
cold day in winter a Brown Betty
with its layers of bread crumbs and
apples sprinkled with cinnambnyand
sugar is particularly relished!, espe
cially by the children. Baked apples
are always good. Children are par
ticularly found of chocolate pudding
steamed in a buttered mould tot two