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the yeai\ It would cost no more to feed 
the cows or any more men to milk them. 
Three hundred dollars was 10 per cent, 
interest on .$3,000. That was better in¬ 
terest than he was getting on his money 
in the local bank. Before he went to 
sleep he resolved to go and see a couple 
of modern stables, and before night he 
had a good carpenter drawing plans for 
a new r stable. About the time the stable 
was completed the inspector came around, 
and for the first time in his life Brown 
was anxious to see him. 
“Hello! Put out your horse and stay 
for dinner,” were his first words. The in¬ 
spector, who had been there before, nearly 
fell out of the wagon. That 20 per cent, 
premium had done the business. 
The last bait the company has thrown 
out is a 10 per cent, per hundred pre¬ 
mium each month if the milk is cooled 
down to 50 degrees each day when deliv¬ 
ered to the station. This went into effect 
April 1, 1914, and most of the farmers in 
this vicinity have laid in an extra supply 
of ice, hoping to succeed in getting that 
premium, too. 
Returns for Care. —Occasionally I 
hear some farmers long for the good days 
when milk was bought without regard to 
test, and inspectors were never seen. Now 
I, for one, am not at all anxious to go 
back to the old ways. I will tell you why. 
About 20 years ago, one Summer my 
father drew his milk to the nearest sta¬ 
tion for the large sum of 44 cents for a 
40-quart can, a little less than 52 cents 
per hundred pounds. This I know to be a 
fact. During the present month (April) 
our milk is testing 5.3 per cent, or eight 
points above the standard. We receive 
four cents a point, or 32 cents premium 
on test. Then if we get 10 per cent, for 
cooling, and adding the 10 per cent, bac¬ 
teria test, 10 per cent, barn score makes 
a total of 02 per cent, in premiums; that 
is 10 per cent, more than the first price 
my father received for his milk. As to 
the future of the milk business, I wish I 
could see 10 years ahead. It seems as if 
there would be an increasing demand for 
good milk, especially in July and August. 
Physicians have found that the acid in 
sour milk is very beneficial in certain dis¬ 
eases. We all know that good buttermilk 
is one of the most healthful drinks known. 
How much better in every way it would 
be if the millions that are spent each year 
for beer, wine and whisky could be spent 
for good milk, buttermilk and grape juice! 
If I can read the signs correctly that day 
is on the way. J. C. G. 
Let Drunkeness “Cures” Alone. 
M Y friend came to me yesterday; she 
had read an advertisement about 
-. Iler husband has become 
a drinking man, and now that he is only 
working on half time, work being dull, 
he is drinking worse than ever. He is a 
nice man, but for this one thing. He has 
one child. Drink seems to make him ex¬ 
tremely cross. The home is being ruined 
by his drinking. IIis wife is ' a nice 
woman, very intelligent. She read that 
- would cure the desire for drink. 
Will this stuff cure or even help this 
drinking habit; are these testimonials 
true? And secondly, will this treatment 
in any way injure the person to whom it 
is given, mentally or in any way? She 
would have to give him the treatment un¬ 
known to himself as he would not take it 
if he knew. sirs. s. p. s. 
Among the most heartless of the cruel 
frauds perpetrated by medical quacks are 
those which appeal to the love of a moth¬ 
er or wife for one who has become a 
drunkard. This love and the helpless 
misery oftimes accompanying it are 
traded upon by those who advertise secret 
remedies for the drink habit, and the 
very fact of the necessity for secrecy is 
depended upon to save them from ex¬ 
posure at the hands of their dupes. As 
a type of these secret cures, the one 
named is one of the most widely-adver¬ 
tised. It has been investigated by the 
American Medical Association and its 
fraudulent nature exposed. In the ad¬ 
vertisements of the concern behind this 
“cure” you are asked to write to a Mrs. 
Margaret Anderson, who professes to 
have cured husband, brother and several 
neighbors by a simple remedy which she 
is anxious to tell others of. If you write, 
you receive a letter in well imitated hand¬ 
writing, assuring you of her heartfelt in¬ 
terest in you and telling you that she has 
asked the Physicians’ Co-operative Asso¬ 
ciation of Chicago to send you a trial 
treatment of the remedy that has worked 
such wonders in her own hands. Of 
course, you promptly receive this trial 
treatment, which consists of a number of 
variously colored tablets which you are 
to administer to the unfortunate victim 
of alcohol. You are also urged to send 
for a complete treatment, and if you do 
not respond promptly, you are bombarded 
by “follow up” letters in which the price 
of the treatment is gradually reduced 
with the hope of at least getting some¬ 
thing out of you. An analysis of some 
of these tablets in the laboratory of the 
American Medical Association showed 
that their most active and dangerous con¬ 
stituents were strychnine and tartar 
emetic, drugs which, it is hardly neces¬ 
sary to say, could not possibly cure' alco¬ 
holism, and which in the hands of the 
ignorant or careless are dangerous pois¬ 
ons. Until the time comes when all rep¬ 
utable journals refuse medical advertis¬ 
ing, as the more conscientious among 
them already do, the miseries of humanity 
will furnish a field for exploitation by 
quacks, and among all their victims few, 
perhaps, are more to be pitied than the 
wretched sufferers from the drink and 
drug habits. Jl. B. D. 
Meals Without Cooking. 
N the matter of getting meals, we have 
grown into an artificial way of life, 
which entails untold work on the women. 
Especially is this hard on the farm wom¬ 
an. Our horses and cows get the same 
feeds year in and year out, and they con¬ 
tinue healthy and able to perform duties 
required of them. Horses have mainly 
oats and hay and water. Cows have 
bran, silage, grass and hay (sometimes 
only water and straw). These things for 
animals are supposed to furnish a bal¬ 
anced ration. We can have an equally 
well-balanced ration just as simply, but 
age old custom has decreed that we should 
put on a good deal of “fuss and feathers” 
in preparing “tempting” dishes. You 
don’t have to “tempt” the appetite of a 
hungry, healthy man. 
For myself, I can go out in the yard 
or garden and dig out large stones, spade, 
and do other heavy work without break¬ 
fast, and at 10 oclock, come in and eat 
two shredded wheat biscuits and apple 
sauce and cheese, and be satisfied until 
the next meal, at four o’clock, which may 
consist of another dish of apple sauce 
and some cold corn bread, with sour milk, 
or sweet milk, or buttermilk. On this 
diet, I can work hard, day after day, and 
at the same time, practice music and 
write. 
But you will say, “How about your 
men folks? They, we imagine, would 
hardly be satisfied with a hunk of cold 
corn bread and some sour milk. Hogs 
might, but not men.” Well, our man 
(that is, the head of our family), who is 
one of the strongest men in the neigh¬ 
borhood, as shown by his being able to 
outdo most of the others in muscular 
feats—our man eats for breakfast, two 
shredded wheat biscuits, some cheese, ap¬ 
ple sauce and cream, and that is all. 
When I thought of writing this article, I 
asked him what kind of a meal he would 
like, if he had just what he wanted. 
“One thing,” he replied, “either peas, 
cooked with cream and bread and butter, 
or sweet corn, on the cob, or canned, with 
bread and butter, or cream tomato soup 
and bread and butter.” 
“Wouldn’t you like anything more 
than that?” I asked. 
“No, not if there was enough of it,” he 
replied. So you see the man of the house 
wants something hot. But you can also 
see that it ought not to be a very heavy 
burden to provide meals for him. And 
he gets up at five and works hard all day, 
and sometimes into the evening. I often 
have a lot of potato salad ready and if 
he has that at night, with bread and but¬ 
ter and an egg or two, he is more than 
satisfied. So all the trouble about his 
supper is to boil him two eggs. 
I have stopped cooking for hired men. 
My life was frittered away over the cook- 
stove for men, often rough, and often crit¬ 
ical, who demanded more in the way of 
pies and cakes than we should ever care 
for, and for whom there always had to 
be a lot of fussing and cooking, which is 
almost entirely eliminated when we are 
alone. Life has become a different mat¬ 
ter to me since this tri-daily recurring 
burden has been lifted from me. And we 
are never sick, not a day, and we were, 
before. 
We have all kinds of vegetables and all 
kinds of fruits and melons. We use a 
great deal of fruit, also can it, and vege¬ 
tables, having a steam canning outfit. 
We also can pork and beans in our steam 
outfit, and they are said to be equal to 
those which advertising has made so fa¬ 
mous. Generally there is some one here, 
so we cannot always observe this prim¬ 
itive simplicity of diet, but we do when 
we can, and in Winter have only two 
meals a day. As the breakfast is always 
the same, and requires no cooking we 
have very little work. We simply shove 
a piece of ham or fresh pork, or sausage 
into the sitting-room stove, on the coals 
and warm up a few potatoes in the same 
place, and presto, all is ready ! We now 
have a fine fireless cooker, so the work 
can be still more simplified. 
ELLEN E. DE GRAFF. 
Removing Surplus Hair. 
ILL you inform me how to kill hair 
that is not needed? The hair on 
my neck is as thick as on my head. 
I want to remove the hair so it will not 
come back. s. a. r. 
All sorts of questions come here. At 
about the time this question came we 
had a visit from a bald-headed man who 
was grieved because there was no hair 
growing on the top of his head. This 
man was grieved because certain ladies 
of his acquaintance seemed to’ dislike the 
appearance of his head. Another young 
man was grieved because he seems unable 
to grow a beard, and yet here comes one 
who wishes to get rid of surplus growth 
of hair. It is said that people with too 
much hair or those who have too little 
or those with the wrong color 
help to support an army of doctors. 
There are two classes of depilatories. 
Some of them are chemicals which re¬ 
move the hair but do not destroy the 
roots. Many of these are scld under high- 
sounding names, and fortunes are made 
by. the manufacturer, but the hair grows 
again. The effective treatment for kill¬ 
ing out hair is the use of the electric 
needle. This is slow and painful, each 
separate hair root being treated by itself. 
The roots of the hair are destroyed and 
it will not grow again. Many people 
actually use a clipping machine or razor 
daily to keep such hair in check. The 
electric treatment appears to be the only 
really effective method. 
Grease Trap in Septic Tank. 
AM planning to put in a septic tank, 
and in Circular 34 of the Wisconsin 
Experiment Station, find it stated 
that a grease trap is an essential part 
of a satisfactory system, giving instruc¬ 
tions for its construction. For the body 
of the trap they use two 24-inch glazed 
sewer tile costing $2.50, but I find that 
here they would cost about $12. Is it 
necessary to have a glazed surface? I 
could make it much cheaper of cement. 
My fall is limited, so it will be necessai’y 
to build the tank as high as possible. 
There is no cellar under the kitchen, only 
a space about two feet high. Would iff 
be safe (on account of sewer gas) to 
build this trap under the kitchen with 
the tank located outside the wall? 
Brookfield, Mass. j. w. s. 
As the principle upon which a grease 
trap operates is simply the providing of 
an accessible chamber in which the grease 
may rise to the surface of its contents 
and be removed before entering the septic 
tank, it may be built of any water-tight 
material. Except in connection with a 
dairy room or some other place where 
a very large amount of grease is dis¬ 
charged into the sewer they are not, I 
believe, often installed. As the type of 
grease trap you mention is in itself a 
trap for the sewer gas from the septic 
tank, I see no reason why one could not 
be safely placed under a kitchen floor. 
sr. B. D. 
Poison Ivy Notes. 
S to goats eating poison ivy, I put my 
flock of Angoras in a field in which 
there was a log cabin which was about 
half covered with it. They ate it as high 
as they could stand on their hind feet 
and reach. I cut the big main stems 
through with ax and they kept the suck¬ 
ers eaten off till all was dead. It did not 
harm the Angoras, but there were so 
many they did not have much of it to 
eat. With two or three goats in a large 
patch of it, it might turn out differently, 
but anyway Angoras will eat it. 
Arkansas. c. e. degroff. 
1 HAVE an old place completely over¬ 
run with poison ivy, and when we 
get rid of it in one place it crops up in 
another. My doctor gave me the follow¬ 
ing remedy that is so simple and has 
proven so efficient in cases of ivy poison¬ 
ing that I am glad to add it to your list. 
Add enough quinine to vaseline or lard 
to make a thick salve and apply to af¬ 
fected skin. Even in severe poisoning 
the curative effect is seen after a very 
few applications. mrs. donald wilson. 
North Carolina. 
Canning Ear Corn. 
M OST housewives are familiar with the 
process of canning sweet corn when 
cut off the cob. Of late years there 
has come a demand for corn preserved on 
the cob. The Department of Agriculture 
gives the following directions for prepar¬ 
ing it: 
“Blanch in boiling water five to 10 
minutes, according to ripeness, size and 
freshness; plunge quickly in cold water. 
Pack, alternating butts and tips; add 
just a little boiling water and one level 
teaspoonful of salt to each quart. Place 
rubber and top and partially tighten. 
(Cap and tip tins.) Process ISO to 240 
minutes in hot-water bath; 1% hours 
water-seal outfit; 60 minutes under five 
or more pounds of steam ; 40 minutes in 
aluminum pressure cooker. Remove jars, 
tighten covers, invert, and cool. Heat 
up for table use in steamer, not in water. 
If corn seems flat or water-logged, it has 
been over-cooked or allowed to stand in 
too much water. Use one or two-quart 
glass jars if not needed for other pro¬ 
ducts. Quart jars will hold two ears, 
two-quart jars will hold from three to 
five ears, according to size of ear. Do 
not can large ears. Half-gallon or gal¬ 
lon tin cans with large openings should 
be used in the canning of ear corn when 
idle glass jars are not available. Gallon 
tin cans will hold from six to 12 ears. 
They should be graded to uniform size. 
“One advantage of sweet corn canned 
on the cob over other canned corn, is that 
all the best food values are kept with the 
cob. In cutting corn off, the germ qual¬ 
ity of the kernel, which keeps up its stan¬ 
dard. is usually lost. This germ quality 
is the part of the corn that is sought by 
rats and mice when they look for food in 
the corn bin. and is the most vital part. 
Much of the corn is also rendered mushy 
when it is cut from the cob.” 
