The Cedarville Herald, Volume 34, Numbers 27-52

wtmiiigai» «A> ^*WKSraaw*<; megtimtsi P ianos! Pianos! One $200 Valley Gem u jpjght piano , , $76.00 One $000 Wessor Bros, upright piano , $150,00 One$300 H. P. Nelson piano . , . ,.$175.00 One $310 Maynard piano . . . . . . $ 200.00 One $315 Lagomla piano . , . . . . . $265.00 Everett, Schumann, Weaver, KreM-French Jesse^ French p ian os cut $100.00 DON’ T WAIT CALL AT ONCE Terms toSait You B o th P h on e s G r e en St., X e n ia , O, MAKE YOUR DOLLARS WORK 5and l-2Per Cent. Is W ha t The Springfield Building & Loan Association Pays for Deposits in Any Sum, Start an Accoun t Now Deposits made on or before November 10th, will bear interest from November 1st. Our assets are 82,201,930.46 Our Reserve Fund is $112,954.12 Springfield Building & Loan Association, 28 East Nfain St., Springfield, Ohio. THE RAPID Folding Go-Carf I combines comfort, durability and appear* ance at.the lowest possible price consist* ent with quality, Mother's .motto “ Nothing too good for the baby.” We also , manufacture Thompson’s Folding Crib, Sanitary, comfortable,1 fflBB I convenient, durable and economical, Ask your dealer to show you a “ Rapid w Folding Go-Cart" and Thompson's Fold­ ing Crib, both of which are necessary articles for the baby, The best.one motion Collapsible Cart made. If your dealer does not handle these two articles, write us direct for price and circulars. MISHAWAKA FOLDING CARRIAGE CO., Mishawaka, Ind, This month’s Butterick Patterns 10c and ISc—none higher • Filth is tho feacdsfiohit® c# diseaee, r.ul tlit’3la true of tho row ctah'.e, tlict l.'lni*ra» tfcu lumiiou.-a' and tin) komo atl, X gasoline engliy* is murh like Komr> other lliiagj that might be nr»sjt*d—a great aid ami labor aayor If rightly handled and well behaved an*’ an all around bugbear otherwise. Thu actual Jars In the handlin'? o f' one "loafer” In the dairy herd In the course of a year will often-more than pay for n JRabeock milk tester, which can be bought at between $4 and i?3. f FRUITJELIESHIGHLYPRIZED J S ATABLEDAIHTY Every HousewifeTakes Pridea making fiasdJelly, Which SMii BeClear,Transparentai FinEwtsSi I d KeeptheShapeatthaMold •While many folks lay great otore by Luck,"so called, It la always well to ceduefi tho operation of thfs uncertain factor to a minimum, which can he done by the use of one’s wits, good judgment and careful planning. , ^ * ___ y * . While there is some conflict in aim In the attempt to secure a type of cat­ tle haring beef and dairy capacity in marked degree, there Is in the case of sheep no dlOieuIty in .the raising of a type rrhich will do well in the line of both wool and mutton. General thriftl- iiess and vigor are the prime essen, tlala hi the case of both meat and wool, Time was not many years ago when cotton seed was considered a virtual­ ly useless byproduct of the cotton rais­ ing Industry. Today, in addition to furnishing enormous quantities of oil used for various commercial purposes, the seed Is ground Into meal, which contains a considerably larger protein content than flaxseed meal and costs about the'some per ton. ■ . Many a street laborer looks with longing at the brownstone front and wishes ho wefe tho owner of It, while tho owner of the same brownstone front, with health knocked out by the strain and tension of business cares, would probably give a small fortuno for the appetite and zest with ^which tho laborer consumes bis midday lunch of bread and meat. Now and then a lawyer may be the Instrument of getting .a fellow into trouble. As . often, if consulted, he may1make It possible for one to avoid a good deal of trouble. In the above we have in mind referring to a good lawyer contracts or other legal instru­ ments involving obligations to be as­ sumed. Such advice may cost several dollars, but it may save ns many hun­ dred. During 1010 the federal fish commis­ sion distributed 3,233,032,572 fish and flail eggs, which exceeds the record of the, previous year, by, 4 iper cent. Of this total 433,177,000 eggs mid 7,423 fish were delivered' to several state fish commissions, and, 500,000 salmon and troilt egg-; were shipped to France, Jipau nmT Argentina. . The - report shows that the commercial fisheries of the country represent an invest­ ment of about $05,0001000, while the value of the output for the year is placed at $62,000,000. While San Jose scale is more fre­ quently observed on the limbs and trunks o f trees which it infests, It of­ ten appears on mature fruit la the case o f apples like (he yellow Newtown Its presence la indicated by small deep c4R spots slighUy raised in the center where fhd scale Is established and Shading to a thinner color In much the same way as would a boll or sore oh one’s hand. Often these, scale spots may not appear at the time the fruit Is packed, but develop by tbc time It reaches its destination or Is taken from storage, ________ Import statistics gathered by the. de­ partment of commerce and labor show that of the coffee Imported into the United Slates In the yfcar ended July, 1910, 97.2 per cent cutae from South and Central America rtml Mexico. Of the small remainder, 0,1 of 1 per cent came from Aden and was sold a.s Mochd, and 4.3 was Java coffee and came from the East Indies. It is in­ teresting to note that, while the import price of all the coffee shipped hi from American countries averaged but a small fraction over 8 cents per poundj it cost the consumer from 20 to 33 cents per pound. Culture. Some people understand classical music so well that they hardly ever break in and applaud at the wrong time. Only Once in a Lifetime Yon will buy a boiler i f you buy wisely. A boilerwillgive ycrti ( SUMMERMEM INWINTER, will heat every’ portion o f your house, and the money invested will give mors comfort, health and happiness than can he obtained in any other manner. It will banish colds, pneumonia and will ROBWINTERC>FITS TERRORS , and rigors. While indoora YOU WILL NOTKNOW IT IS WINTER* " WithoufcbOiler heat you are missing the greatest comfort and blessing in life. . , Find out the cost to secure such heating and you willwonder Why yon did not have it done before. ' HIGH GRADE STANDARD BOILERS furnish well heated houses at minimum cost o f installation and for fuel. Twenty-two years* experience shows us what to furnish to secure best results. (ByEhna Perry Foulk, College of S INCE only tho juice of frtiiln iz used la jelly making, tho food val­ ue of the product Is not high in consideration of tho amount of money and labor oupcndccl. Fruit jellies, how- ever, are among the most Beautiful of table dainties, and almost every house" keeper makes a number of glasses each year; cUo always takes pride in pood jelly, which should bo clear, transparent and just firm enough to keep the nhapo of Lue mold when, turned out. It should not be tough, sticky, gummy, nor “ many,” The jellying of fruit juice is due to th® presence of a substance called pectin that hus tho properties of tho familiar gelatine. This pectin, how­ ever, will not act unless an acid Is also present. All Housekeepers know that sweet fruits alone will not jelly. Acid.by itself, on the other hand, is useless unless the jdice contains pec­ tin. The fruits that are rich in both pectin and acid, and for that reason easily jellied, are green*.or partly ripened grapes, currants, phuns, crab- apples, sour apples, huckleberries, blackberries; arid raspberries, The fruits that 'contain pectin, but insufficient acid, are sweet apples, peaches and pears, Quinces contain enough acid for jellying hut, when Used alone the product is tough and Agriculture, Ohio State University,) to the strength of that obtained by the first cooking. In any cqao tho su­ gar should not ho added intil the juice has ceokcd about oHo-htJf tho ti.-n j required for the making of the Jelly, Warm tho su-'ar before patting in to preyent cooling the juice. Tho juice for jelly making should always be obtained by cooking the’ fruit, since this brings out the pectin better than any method of grinding and pressing when cold. Soft, Juicy fruits, cu'di as grapes and berries of various Linds, are heated In a kettle with Jn.cc enough, water to prevent burning. During the beating, which should be dene slowly, though faster than mere, simmering, the mass is stirred from time to time, to prevent sticking and the fruit mashed with a wooden spoon or potato masher. The juice IS separated, from the pulp by putting tho cooked and mash­ ed fruit into a jelly bag and allowing it to drain. The bag should not be , squeezed as this will cause some, pulp to come through and make the Jelly cloudy, besides' forming more scum which must, be' skimmed off after­ wards during the cooking. Comfort and speed in working is helped by a pro­ perly made jelly bag. Two thickness­ es of cheese cloth, or one Of white flannel, . sewed together should be used. Embroidery hoops or two short TABLE AND BAG USED IN MAKING JELLY- oi -poor flat or, and for thi3 reason, the juice of sour applos is usually added. Of fruits containing much acid but little pectin, the sour cherry Is the only common example. Sugar, while not essential to Jelly­ ing, has an effect on the amount and quality cl jelly that can he made front a given portion of juice. The addition of sugar causes the jellying to take place sooner. Too much su­ gar, however, spoils the texture and If in large excess gives a thin, "runny" mass. For currants and partly rip­ ened grapes use one cupful of sugar and one cupful Of juice, For rasp­ berries, blackberries, and generally for fruits, cooked in considerable wa­ ter, such as apples and crabapplefl, use three-fourths cupful of sugar to one cupful o f Juice. If dilute juices, those obtained by cooking ,the pulp a second or third time, are need they should not be measured for the addition of sugar till, after they have been boiled down sticks crossed can be used to keep the mouth; of the bag open during fill­ ing, * . - From two to four cupfuls of juice are put into a preserving kettle and set over v brisk lire so that it may heat as rapidly as possible. After boiling begins the proper amount of ; sugar is added and boiling continued, j The "jelly test’.’ should now bo made. {This Is made by taking a little of the hot juice' in a spoon and allowing it to flow slowly back into the kettle. When it jellys in doing this the ket­ tle Is removed from tho Are and tho juice poured into glasses. The glassea should be dean and hot, by having them in a pan of boil­ ing water. They should he filled with the hot juice which in cooling shrinks enough to make room for the paraffin cover. The _paraffln should te melted and heated for some time so that it will be hot enough to do* fjtroy any mold pores that may he on the surface of the jelly. CLEAN MILKING | The process of milking is the first step In the preparation of a human I food whether it is to be consumed as ! milk or as a manufactured product. Therefore it should be performed in the cleanest manner possible Why i ate such materials as cow. hairs, dan- ¥ *V ‘ 4 ; V Y*.‘ ■■>*' gB-.jf % ■*,*-■ S fc> .7iv\ ’ ■ Diagram to 8hpw Hovtr *■ covered Milk Pali Keep* out the Dirt, druff, dust, cow dung and straw com­ monly allowed to got into milk? Attention to some simple thlngu will make the milking process a cleaner one. Keep the stable as clean and free from odor* a* its construc­ tion will permit. Do not kan'.V bed­ ding Or feed, especially hay, Jo. t be­ fore milking, because they fill the air with dust, ’ / Keop the Cow clean. An occasion­ al brushing will help do this, but should not be given before milking because of the dust' Wipe her flanks and udder with a clean, damp cloth just before mllldng to make the dust, dandruff and loose hairs Stick to her instead of falling into tho milk. Clip­ ping the flanks and udder is advis­ able. tTSe a covered pall, A hood of tin covering a part of the top is all that fa necessary. The old stylo flaring- top pail catches all the dirt possible. Experiments, in which tho actual amount of dirt and bacteria allowed to enter tho milk in covered and open pails has- been determined, have shown a very decided advantage for the covered pail. ■ Be sure tho milker- has clean bands and clean clothes. ' 0. V. CUNNINGHAM, College of' Agriculture, O. S. tl. OUR CATALOG IS FREE;* A»k for Itand for enjr ln?om*tldn nbont Ite*tlnjr. C I B L I N <U CO I I U T I C A , N. Y. THE H lf H GRADE LEHR PIANO 18 U6ED AND ENDORSED* BY f haCtfrmCanterbury afMafic, NewY*rkCity. ThePenneylMfii*Celias*atMwtle, Philadelphia. Chicago CaniemUryAHUtht*Stheel ofOpera,Chicago, ThePushtoCaaUrvAteryMMusic, Pushto, Colo. AND OTHtlt LKADINU CONSERVATOR!** Ar,Wfcel>yct»filllftfti and powerful tone, exqnfalter s, perfect adjusttotht mil durable workroonobin placo ft In tbo front rank ori!uiti‘snnsSrr:r,:ui(*T»fv’o to-day. It la tho idtal piano f.'.r tbo limne,where its masedcofRftRigaoFcnltiirottKl refinement. „ „ , The M in n j>(A\o is naunflicinfcrt wider nfeunlorly^W&mbloeondiiioafi pinch lease* ■ * ...........................................—toten&iitiostnunemt jr Sum £ i i ^ n * $ t a r eoea. the aost of prailtteMoil, and it has achieved nVirU1iaa( uc;iW<a* tho V' I t t in'.trnrneot la fite market at s asiftfitclcry price, W 81 TU FOR VAVAU «JE AM> 1TMCIM, H; LEHR A COMPANY, Manufrs, > “ The Smartest o f Chic Autumn Millinery A t Prices That A re so Varied That . They W ill Please A ll Customers Velour and,brush felt in hood and tur­ ban effects. So far no hat has been so con­ sistently popular, Can be worn untrimmed or with a simple “ stick up” wing; al*o the ostrich feather band with flower finish make glorious affairs for occasions of dress. We are showing the soft fur hats develop­ ed in contrasting furs harmoniously com­ bined, 37 Green St-t * * # « Xenia, O- Palace Meat Market FRESH & SMOKED MEATS FRUIT & GROCERIES & Rohler . SUCCESSORS TO C. C. VOTER. . Ccdarvjllc - - - - Ohio. ANNOUNCEM EN T I have purchased the blacksmith tools and business, of Arthur Townsley ahd I have con­ solidated the’ same with my harness business and amsnow located on South Main Street, Cedarville, where an invitation is extended to all friends to call. I am prepared to do first class blacksmithing; wood work, .harness making and repairing neatly done and at reasonable prices. All work guaranteed to please. I am also prepared to build cement columns for porches and ornamental, work as- well as cement building blocks. Friends and former patrons are urged to call when in need o f work along our line. Respectfully, R. E. TOWNSLEY. South Main St., Cedarville, Ohio, Medium Weight Clothing for ■Fall and Winter A medium weight suit fo r fall winter is demanded at this season o f the year. W e have selected our patterns w ith this in v iew . * . * Our line o f correct shades and co lor ings in fine serges, cassimeres, tweeds for suits, and the best and latest fabrics for overcoats is' not surpassed in the coun ty . W e fit and fash ion y ou r suit o r overcoa t so that it g ives distinctive style, correct fit and shape. GIVE uTTCALL. KANY, The Tailor, Xenia, Ohio a****#