Bellas Hess 
Pays All 
Postage 
Every BellasHess] 
Woolen Outer 
GarmentisMoth ■ 
Proofed by the 
Larvbx Process 
Y & ' Y 
Pull Chrome *" 
X Patent Leather 
k V "v Sandal 
jj^^^^^^Lattice 
\ m Front 
FREE / Your Bellas Hess New Fall 
Winter Catalog is Now Ready 
Bigger andBetterlhanEver With 312 
Large Pages Showing NEW YORK’S 
latest Best Styles in All Kinds 
of Wearing Apparel Forlhe 
Whole FamilyI £ 
American 
Marten 
Choker 
29Z96 
Japanese 
Wolf 
I Collar 
and 
Cuffs 
Post. 
FREE 
All Wool 
Velour 
Full lined 
All Wool 
Checked 
Velour 
5Z97 
3 5Z95 
Post. FREE 
35Z95—To give you an idea 
of the astounding values in 
the new Bellas Hess Fall and 
Winter Catalog, we picture 
above a real S12 value Dress 
at a clear saving of S5.00. It’s 
one of the very latest New 
York styles—a straight-line 
Tailored Coat Dress of firmly 
woven, smooth finished All 
Wool Checked Velour. Has 
long Tuxedo effect collar, 
slashed flare cuffs, self cov¬ 
ered button trimming and self 
belt in back. Colors: Rein¬ 
deer, brown or navy blue with 
harmonizing chepks. Sizes: 
For women, 32 to 46 bust; 
also for misses and small 
women, 32 to 38 bust. Skirt 
lengths: 33 to 39 ins. Deep 
basted hem. Guaranteed 
mothproof by the £/? no 
Larvex process.s>U.OO 
Postpaid. 
29Z96—Smart Choker Scarf 
of silky, dense haired, splen¬ 
did wearing American Marten. 
Has fur on both sides and is 
trimmed with head, paws and 
tail. About 30 ins. long, in¬ 
cluding tail. Colors: Stone 
marten brown or <t4 on 
platinum grey.«)>**.Do 
Postpaid. 
Postage 
FREE 
20Z502 — Just one example of the 
famous Bellas Hess Shoe values—a 
stunning latest model Sandal of glossy 
black Full Chrome Patent Leather for 
only S2.59. Easily worth S3.50! Has 
stylish lattice front and dressy perforations 
on q; arter and vamp in wing tip effect. Good 
wearing flexible leather soles: walking height 
robber heels. Sizes: 2 X to 8. tflO CQ 
Widths: D and E. Postpaid. 
5Z97 — As convincing proof 
that you can get quality 
goods at lowest prices from 
Bellas Hess, we show this 
high grade, smart, stylish 
Coat priced at $14.98, just 
one out of hundreds of 
equally amazing values in 
our new Vail and Winter 
Catalog. Material is All 
Wool Velour, well woven, 
soft finished, good looking 
and durable. Collar and 
cuffs are of Japanese Wolf, 
a dense, long haired, very 
becoming fur that wears ex¬ 
ceptionally well. Back shows 
smart arrangement of stitch¬ 
ing in panel effect. Large 
button and Hand Made but¬ 
tonhole at side-front closing. 
Two inset pockets. Full lined 
with lustrous, durable Striped 
Satinette. Colors: Brown, 
navy blue or black. Sizes: 
For women. 32 to 46 bust; 
also for misses and small 
women, 32 to 38 bust. 
Length: About 49 ins. Moth¬ 
proofed by the C* f A qo 
Larvex process... 
Postpaid 
Clip Off This Handy Coupon and Mail it Now fprYour Copy! 
i 
J Satisfaction 
or Your Money 
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BELLAS H £ SS & C° 
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Hour 
Service 
WASHINGTON, MORTON & BARROW STS. 
, Re«ed NEW Y ORK CITY, N. Y. 
j Fill out blank below with your name and address (cut out on dotted line and mail to us). 
{ BELLAS HESS & CO., New York City, N. Y. A. A. 10-24 
Gentlemen: — Please send me your FREE Catalog No. 116 of New York’s Latest Styles. 
I NAME . 
I 
I 
STREET 
J TOWN 
u_ 
STATE 
t 
American Agriculturist, October 4, 1924 
How to Put Up Chicken 
Every Step Described by an Expert Canner 
’VT O WAD AY S when our home demon- 
^ stration agent and poultry specialists 
are traveling around telling us to sell the 
cockerels, the housewife wishes some of 
the nice, tender, juicy meat could he 
saved for home consumption. 
The process is very simple and easy 
and what a pleasure it is to know that 
when company unexpectedly arrives you 
can serve them with an extra fine meal! 
A platter of cold roast chicken garnished 
with parsley—chicken croquettes, pie, 
or even a tasty chicken soup, and best of 
all you can enjoy your guests more be¬ 
cause .you are not so tired. 
A little practice makes it easy to can 
chicken for winter use. The bird should 
If you so desire you can can your 
chicken after cooking. Place the chicken 
in wire basket, and cook until meat will 
remove from bones. Or only partially 
cook, fill into jars, remove bones from 
meat cooked done, and fill spaces in jar 
with boiling liquor. Many prefer this 
method but we find the meat is too well 
done to suit our tastes. You may also 
fry or bake the birds and then fill into 
jars. There is no reason why anyone who 
can successfully can fruits and vegetables 
will not have success if above instructions 
are followed.— Mabel Fern Mitchell. 
THE A. A. PATTERN SERVICE 
not be fed for twenty-four hours before 
killing. Kill in the usual manner, remove 
feathers, singe and plunge into cold water, 
and cleanse carefully. In drawing the 
chicken, care should be taken that the 
contents of the digestive tract do not 
come in contact with the meat. The 
following procedure is the best known for 
cutting up the bird: 
1. Remove the tips of the wings, cut¬ 
ting at the first joint. 
2. Remove the wings. 
3. Remove the foot, cutting at the 
knee joint. 
4. Remove the leg, cutting at the hip 
or saddle joint. 
5. Cut the removed portions of the leg 
into two parts at the joint. 
6. Place the bird on the back so the 
head is toward you, and cut through the 
neck-bone with a sharp knife. Don't cut 
the windpipe or gullet. 
7. With the index finger, separate the 
gullet and windpipe from the skin of the 
neck. 
8. Cut through the skin of the neck. 
9. With a pointed knife cut through 
the skin from the upper part of the neck, 
thus separating the wing opening made by 
removing the wing. 
10. With a sharp, well-pointed knife, 
cut around the shoulder blade, pull it out 
of position, and break it. 
11. Find the white spots on the ribs and 
cut through these points, separating the 
ribs. 
12. Cut back to the vent, cut around it, 
and loosen. 
13. Begin at the crop and remove the 
digestive tract from the bird, pulling it 
back to the vent. 
14. Remove the lungs and kidneys. 
15. Cut through the back-bone at the 
joint or just above the diaphragm. 
16. Remove the oil sack. 
17. Remove the breast from the back¬ 
bone by cutting through the white spots. 
18. Cut the fillet from the sides of the 
breast-bone. 
19. Cut in sharply at the point of the 
breast-hone, turning the knife and cutting 
away the wish-bone with the meat. Bend 
in the bones of the breast. 
A skillful packer can place a whole 
chicken in a quart jar, and this is the 
method used: 
1. Pack the saddle with a thigh inside a 
hot jar. 
2. Pack the breast-bone with a thigh 
inside. 
3. Pack the back-bone and ribs with a 
leg insidet 
4. Pack the leg, large end downward, 
alongside the breast-bone. 
5. Pack the wings. 
6. Pack the wish-bone. 
7. Pack the fillets. 
8. Pack the neck-bone. 
9. Never pack the giblets with the 
meat. 
10. Pour on boiling water to one inch 
of the top, add a level teaspoon salt, 
place rubber and top in position, par¬ 
tially seal, and sterilize for three and a 
half hours in a hot water canner, or 
twenty-five minutes at twenty pounds 
pressure in a steam pressure canner. 
Remove the jars, tighten the covers, in¬ 
vert to test joints, and wrap jars in paper 
before storing. 
Any woman who can 
sew at all can make 
herself either of the 
dresses shown this week. 
No. 2179 is a diagram 
dress which alloics for 
pleated side-insets and a 
becoming Sash. It comes 
in sizes 16 years, 36'38, 
40 , 4% and 44 inches 
bust measure. Size 36 
takes 3 yards 44-inch 
material. Price 12c. 
XJT’HEN school begins, the 
' ' one-piece dress is the 
thing! Easy to slip into in a 
hurry, it still has a pretty, 
becoming' air and suits the ' 
growing girl as well as it does 
her mother. No. 2217 may be. 
made with short or long sleeves, 
and the waistline may be 
finished in two different ways. 
Sizes: 6, S, 10, 12 and l\ 
years. Size 8 requires 2 yards 
36-inch material. Pattern 
12c. Hot-iron transfer 706, 
in blue or yellow, 15c. 
No. 2219 is a one- 
piece slip-on, cut as 
the diagram illustrates, 
which has the trig, boyish 
effect so much seen in the 
best shops this year. It 
needs only becoming 
collar and cuffs to 
complete the smart effect. 
No. 2219 cuts in sizes 
16 years, 36, 38, 40, 42 
and 44 inches bust 
measure. Size 36 re¬ 
quires 3H yards of 40 - 
inch material, with 3 
yards binding and Ys 
yard contrasting. Price 
12c. 
TO ORDER: Be sure your name, address, 
pattern numbers and sizes are clearly written; 
enclose the proper remittance in stamps (if 
coins are sent, wrap very carefully) and 
send to Pattern Department, American 
Agriculturist, 461 Fourth Avenue, New 
York City. 
It costs only 10c—our big new Fall and 
Winter Catalogue. It gives all the new styles 
for women, misses’ and children, designs for 
men and boys, embroidery suggestions, 
dressmaking lessons and many other useful 
features. Add only 10c to your order and ask 
to have it sent you. 
