The Cedarville Herald, Volume 35, Numbers 27-52

•’ll *5* NOTMAKE OUROWNSUGAR? Their 4th Anniversary Sale !> ' ^ 'i »*?i3 Beginning Thursday, Oct. ioth It's our fourth birthday and W r e mighty proud to be able to celebrate it in a way that will Wing you great pleasure. I t ’s many a year since the buying public.have been invited to suc^ a bargain feast. « a r r ^ 1 ’ ’' DURING THE SALE) THE SAVING P E R WIliXt BE ON AN AVERAGE OF m ® " c e n t ; . T i j - i ^. ji . 1 . .i.JJ.U inm , i. M ... l ..iiininrmp rj r* t 1 * We can say, without fear, of contradiction, that, this, our fourth anni­ versaryaale, will be an event pf great economies, the greatest exposition of ;. fashion and the offering of better merchandise for the price than any other store . in Ohio hss ever presented. , \ Everything in. thestore is included on all four floors.’ Eveiythingwill be reduced . : . Silks, Dress Poods, ’Linens, Underwear, Domestics, Laces, Trimmings,'' Curtains, Draperies, Rugs, Blankets,-Comforts,, Gloves, Notions, Coats, Suits, Skirts, l^aists, and all Novelties. . ■ ' ■* ' ’ f. ' , ,i ; ^ t 9\ - \ « h.. , ^’ h • " - Be here every day of the sale if possible. Opening day, Thursday, Oct. 10th; continuing ten days only. Member* Merchants’ * ' •We-Pay Your Fares , ..to, Springfield, . • ' and .Back Home * - ,,<Agat?i Op,AIL, 1 -Purchase*,/'pt $15 > or over y . * , > . . . T H E . . . FAIRBANKS BUILDING, Springfield,0. •S’** >fi- 12 to 2 4 . Main St. i ?* % r ft* * . We Pay Freight 1 or Express Charges Witbin-a Radius of 60 Miles'Prom r / Springfield On All Purchases of $6.(»0or Over. > ■?* A poor furnace is no t only a source o f discomflort^ but causes •Ifr'' HIGH GRADE ISTANDAED FURNACES ffiva -younotonlywarmair, butpure, fresh air,-to breathet smdit is iwfirraed to the proper temper­ ature. *• - ' - " FURNACES ,are honestly made of the best materials, iand will pay for rthemselves in a veryshort time bythefuel they save. They are not an expense, they ARE AN INVESTMENT * ,earning you larger profits than almost anything else you can buy. G ib l in & C o . OurCatalog i$ Free. Ask for t t and m v forsmvinformationatom*Hooting, JJjICA , N. Y. r . , it, mm ■**winretwtf Would Sate $ 100 , 000,000 I M i SUGjLfl BEETS THE REMEDY. W# Could Rais. Enough of Thom In On* gistV Declare* the sicrfUry of Agriculture, fo Supply th . Need* of ■th* What* Notion. * ; By 1 JAMES WILSON, .Secretary of Agriculture, One wuuld tbink that, wo had enough sunshine and wind and rain, Ja .thla , country for all pur needs, but at pres­ ent we are paying out to foreign, na­ tions the good ypund sum of $100,000,- (KK) each, year for these things. Jphls atnoupt elips away from us for our an­ nual importations - of sugar, which comes simply from the carbon dioxide o f the atmosphere, There is ho reason .why we Should not' save this flmpunt for. our own people, our farmers end .laborers^ and so.on. • We could, grow enough sugar beetain a, single state to supply the, uoqdSjOf the entire-nation. Jibopu some day- we shall gro-^ all the ,sugar we need .right here a t borne-' -But -at present we are paying this-eiicrmoua aunt each year, to the caue producer in the tropics, employing* the cheapest la . bor under a foreign flag.' - / When i first .‘entered the cabinet as sfiecretary of agriculture under Presi­ dent McKinley iu 189T I had beeu cOU; nected rwith ,-the-riowa State. Agricul­ tural college for slit years, and -out Ithere we had,made experiments which ' taught tis the great value of- thc-sugar .fleet not oniy for’its sugnr/.flut as an ,aid to- the other 'crops and in its by .products a food for the stock! • •. ‘ Wo made experiments with'all sorts of root props—potatoes, sugar., beefs, turnips, and sq on—to ascertain which .ft*;:-..;-,, j ' . v 'V a JK.* * - - ' r ^ ' ' v - i A hi*■*&&?*"* t j . • ■ th D a i r t n r «i>- CQMPAmri c u x p a g o , u m > SavbM om ey B «U Phone Main 626 ‘,V'"‘ H. E. WOODS :- , ' cJ• i: ' '■ D««l«r In and ripArrar df MUSICAL INSTRUMENTS ^ H ighG rade S trings and Su p p !i« * All work guerfcijt^ed , Bdw rc-lmiring a specialty iiopm 3 Lyric T'hehtro Btilldlng, bayton, Ohl<y. Very Serious &!* *V«y wrioa* ekttsc toask for on* medicine and have the wrong one given you, For thf* nwioa w* urge you in.buying to b*caroful to get the genuine— Th*r*tnst«tlonof thl# old, rella- If bl« modfcln*, tot conetlpatiohr In- ' dig#*don andUvef troublv ia firm- ' ly Mtablished. It does not intltato other madloine*. It la better than !- othena or it would wot ba .the f*- L vorita liver powder,with a lorgat | #*l» Bumall othera combined, k »CHU)OfTOWW Vi l , JAMaewmsoN, • ■ would be the 411081 profitable for the loWa farmefs and dairymen,' We had * lafge herd' of dairy cdw». and-we/ tested thcae 'dlfforfent vegetables oa the-cows- to.learn their effect in -the prttdnctlon of milk and butter. We found that we-could not get "good re­ sults from turnips, potatoes end- cab­ bages- because, o f n- deleterious add that affected' the butter, but'from* sugar beCta wo got a fine quality* of -butter. Theimportance of thisf la in the- fact that the farmer needs to use -a ’reot-crop1 ltt h!s! rotation to clear the ground, The: cultivation required by sdeh hi Crop improves the yield of all succeeding cropsi „* ‘ - Kurope bad learned the vnltle of the beet-and the northern continental': na­ tions were making their own' sugar from Hand by using It in.rotatlort with other crops had been obtaining sur­ prisingly big/yields per acre. But here vre had been backward In realising It* importance. Tbe-Jenr I chme into the Cabinet the tfnUefl States had produced only 50,006 tons o f beet «uttar, I managed to get public spirited per­ sons fu contribute beet seed to begin investigations, and we found that the two lioftbern tiers of states had the most favorable cohdltlone £gr beet cui-. ture. We made elaborate lhqtitrios, sent seed In atT directions and had, the beets sent bn<k to us for testings. At the same time WC started en­ couraging beet growing in the north we began to stimulate the growing of rice in the south, >And I anticipated that by this time onr farmers would be‘growing ftrtoUgh of each of these products for our needs. But, while the grow today iSiibstantlfllly as much rice as la consumed ifi the United -Stntca, the test crop furbishes only a -small proportion Of onr sugar, t t is more difficult to educate our farmers to beet raising, t t is a more complicated -form of activity. ' Bast year:our Sugar beet crop netted 508,4591 tons of sugar, worth -$65,505,- 000.-Of thl*. the farmers received abdut $26^160,000 for the beets.’ a fraction overdO percent, Urn beet tops brought $8 an acre, ammnrttlhg to $1^58.478! the pulp (left after the sugar is extracted from' the bests) was worth $s,tM,i08r and the -molasses, a byproduct Of the sugar, $l,j211.086. 80 the total value .Of the crop Was over,$70,000,000, There Is no more profitable crop than the slight* beef. * Personal Affront, ‘ . * Striking members of the Amalga­ mated Skirt Stitchor* were bolding a conference. “Where U that tall, thin girl who joined the union last Weekf' Inquired the walking delegates. * The secretary arose to reply: ‘ “She handed in her resignation this morning.’' “What was her reasont” “She took oVense Whan she wal- oalled on to ant as a picket."—Judge, “The production of tha sugar requires the highest style of Intensive culture that science has been able suggest. The principles of feeding tha Bugar crops, the methods of culture and handling, the attention and skill of the worker** are such an to create Iu every field and factory devoted to sugar culture an agricultural expert* ment station of the highest type. The soil and climatic conditions in the great­ er part of .the United States are thor­ oughly favorable to beet culture, ant . America is the greatest sugar market in the world. "In* the case of the sugar bpot tbs crops which are grown in rotation-with If yield very much larger returns than when the old fashioned system of agri­ culture prevailed,* The reflex action ot this influence -becomes a benefit to American agriculture the value of which It would be difficult to measure in dollars and vents.’' Dr, Wiley proceeded to give n graph 1 c picture of how the sugar bed trans forms as by a fairy wand, fermiug and farm life, “Wherever the sugar beet,Is cult! voted,“ he continued, “the farmers are ail prosperous, no matter What kipd of other crops they raise. The beet gen erally improves the productiveness o the sol) iu, all kinds of agriculture. I causes the employment of more labor and Indirectly benefits commerce* and transportation and- produces in every community conditions of prosperity- hr agriculture, which It would be diffl cult to bring about in. any othe way. “The scientific principles’of agricnl* tiire must be fully uuderstood in order to grow, sugar beets with success, These principles are essentially the same for all kinds of agriculture, jEty teaching them the culture of the sugar beet becomes a general biesslng to all In beet 'gro lug communities the farm er’s fields become richer, weeds grow less numerously, fences are improved barns' are painted, or whitewashed and kept in a-neat condition,* bathrooms are built 1 n the houses, atfd farm life ccomes more attractive and prOfltable to the farmer, his wife and his chit dren. The necessities of transportation ■bring good roads. Good roads bring Visitors. The Increased activity adds additional value to the farm, and hi tew"'years the-farmer is surprised to find the land worth*double what It was before beet vulture,was Introduced. •“The culture of the beet brings into the neighborhood the large sugar fac tory using fuel and other raw mate -rial and with its complement Qf labor­ ers and experts, thus giving a better ,nnd.more profliable market to the sur­ rounding farmers for all their prod -ucts. .The factory being close a t hand, Its* operators are likely 4o keep .Jn ^friendly touch with the farmers and to work .in close co-operation with them for general'improvements. . 4 < “One ot the best -things about sugar .beet culture from,the point of -viewof •agricultural improvement 4s -that <It -fits in so- perfectly with' dairying and Stock growing, I t Is, of course, one of the elementary /facts of, ^practical ’dairying.that the rearing, and keeping of live stock afford the,easiest, cheap eat and mdst, natural’means of Im­ proving the fertility, of,the soil.! , : 'The residual pulp from^the Bugar beet,, after, the factdryf has extracted the, aapchnripe matter.' Is a .valuable nhei wholesome food, for' cattle rtm Other farm.*, animals, and. the .byprod uct of'ra'plhsseS/When mixed "withptji# er foods, fattens' aqd improves the ap­ pearance arid value or the “Cattle. .The farmer Incidentally finds himself get­ ting larger quantities qf manpre. (n better condition, -than ever before,. Bo teams to be more; carcftil'about pre­ serving this natural fertiliser. “Sugar beet culture should bo en couraged -not only ns an aid fo agri­ culture. hut for the, product it$elf. Sugar Is n most valuable food ele­ ment, arid we are learning to cpnsqriie more of It-every year. I t is. oi coiirse. only a partial food, giving beat arid energy anti building up the fatty tis- , sues, bat not buildlqg muscle or bone or restoring waste. I t Is a most abun­ dant and delectable fnel for tbo human machine- It Is*particularly valuable for a man engaged in-hnrd physical labor. “The sugar fleets then* Is a great fac­ tor in making farm llfp more* attrac­ tive. Bnt farming Is at best a strttg gtlng occupation. The farmer should have a fn.lr chance In the markets, gov­ erned by supply and demand ns to rise nnd fall, nnd hot have everything he rrow a and ererytliing he buys mnnlpu- fnted as to.price by people who have nobody's interest ht* heart but their own; The farmer cannot tell a steer today or a bushel of wheat of a btishet of corn at a price governed by supply and demand. • “While the yield from our tilled lancfc] Is far below"what it should be arid far below what it may becotnriwlth intelli­ gent effort and While the returns which the* farmer receives from his la­ bor and investment' are still fob mek' ger, I.do not see in this situation any. reason for discouragement. Instead It should te mapur to greatef, and more systematic "effort. The cohdltldris of country living have been .vastly, im­ proved ip the pflafc forty 1 year* nnd are improving ail the tlnie. Through the activities of the federal and state,gov­ ernmeats, tlifongh the work 0 of e^uca1- ttorial -institutions and .through a va­ riety of other efforts 1 believe' that the standards of cultivation will be Sureif if slowly raised. I want to see the farmers prosper more In accordance with -their dub iri ri material 1 way, but there are rewards In a farmer’s life that money cannot buy. Though the recognition may be *}o# In Coming, It purely will te recognised In time that agriculture la the cornerstone of out national prosperity and development and that it should .be encouraged ae* lordingiyv* Too Talkative, It was a beautiful evening/ and f)le, who had screwed up courage to ‘take Mary for a ride, was carried away, by the magic of the night “Mary,” he asked, “will you marry me?” ■■■■.*■■ ■■■■*■f ■ “Yes, Ole,” she answered softly., Ole lapsed into a'silence that at last became painful to his fiancee. * .“Ole,” she said, desperately, “why don’t you say .something?” “Ay tank,” Ole replied, “they bane too much eaid olrcady.”—Success; How 8 h» Fflt About it ’ , Hubby (who has just received, the bill)—You look awfully jolly in that ‘dress, Nelly, hut it cost a frightful lot of money. 'Wifle—YeB, dear, I know It did, hut I don’t care about money when.lt.’s a question of pleasing you.-—Illustrated Bits. •What Makes the. Valet, • “It’s so ridiculous,” add -Cholly Sap head, “to say that ’clothes don’t make the man.” ' “Indeed?” said Mrs, Peppery. didri wouldn't need, a man .1 Standard and Times. Catholic Th* Truth.. “Jaggs told a story about being held up the other night on his way home. Do you think'there was any truth in I t? " “Certainly there was. I saw - the whole thing-myself, and his friends on the job had their hands* full- bold- ing him up, too.” * ' warm. vr;*w Going, a 1 Distance. “His doctor *recommended - baths" - ' “So?” - ' \ “YeB; pnd he’s going to Europe to toke^them.*' . , < - “He was always that way. Even ah a boy he would put off taking baths as long as possible," ■ * ' - WAY a b o u n d . OV35 if*** gfPML VotlftTiaf. : not« wOd.drSM* of and » madaaaa of daalra—oh, *»’ k’v* not that—I t tt goodnaaa , o 4 honor, and peace and pure livln*—y»«. |ov* b> that. and Is tte bwt Uriteito tba jro&&, and the thing th a t live* lon*<wt, . __ _ —HegryVAnJWMt - SOME LUNCHEON D itH i* . The** dishes AfuAUitAte* for •ither luncheon or supper;' r •'When there are hits of leftover chicken (not enough for * meal) pi#-, pate it by cutting i t in #$*»' pltees, •dd. to a white sauce and n cupfiil of tender cooked celery. Serve on round# of buttered toast , when there are a few eilces of cold roast pork left ffom dinner, chop and mix with equal parte of celeiy, add dressing And serve on lettuce, leaves. . Veal and Jamb a r e ’ equally good served,in this* way. , Milk toast 1#,a most delicious dish for'supper. Prepare the toast not later than flye fnlnutte before serv­ ing; dry it iri the oven untIL hot, then toast a golden brown; dip the edge# into hot water to soften, spread gen- ' erously with "butter and pouf over a white sauce made of two tablespoon­ fuls each o f butter .and flour Rooked together and a cup-of-thin cream .or ■ rich* milk added. - T^o cups, will he heeded for a large dish ot toast. A lit- , tie grated cheese of proriounced flavor .grated, over the dish Just before nerv­ ing adds to it. ' . Bits ofbacdu left'from breakfast, added to a white sauce and served with pdached -eggs jiTa-change that i« *quite 'acceptable ftomi the everyday poached eggs. * ' The old-fashioned codfish served Jn “Yaas. You see, if’a fellow like m q*^ good' white aauce with*steamed or in’t ha.ve.such lots of clothe* he baked potatoes is a dish which most enjoy. . . If one has a little cdld boiled ham chop It aufbadd i t fo a thick white sauco, which may, bp used* to coyer broiled chops;,-then fry,in, deep f»t - and serve piping hot.' .The chop *wIU need to.he treated to, egg and crumbs,' as are croquettes. pish chowder is another dish which . may be served,, a t almost,, any meal except breakfast. • . ; / . . / . Hash served In -teounds with ’ a poached egg on each; Js a nice way to serve both of these common dishes, ' Potatoes" 'B'callopod “and seasoned ,with,cheese, or,r .mixed .with, „hard cooked eggs varies that time-honored dish. The.Edition.of a,few, fresh mushrooms is relished by most , |t ,HQSE! who' bring mmahbf* Into __ t tfle lives ofJ otherA pann°t keep it from themselyea • "* , ■ , ^-J. 2 C. Band*' ‘'."•*■'■-*u;• ') :<*- •*.-•_* ><■ *A**.-.* *’•. A*,*.-.*, ' It’* the sours you sing and tha smiles -you wear that-makes the sunshine every­ where. Jess-—Did ho tell you that he loved •you? Tess-^No; but he hugged me. Jess—That’s -a roundabout Way of letting you know it. A Hot Day Tragedy, The little boy who clasps; a cent, Stands sadly on the street alone And wonders where* th a t fellow went Who sells th* cooling Ice cream, cone. One Form of It. “I thought you said Mrs. Grlbbet - didn’t gamble?” "She doesn’t, gamble. The Idea'of Much a thing!" * "Umph! She's teen married three times” Objected to the Odor,. Bacon—I see that garlic came from Asia and has been used since the ear­ liest times. It termed part of the diet 'of the Israelites in Egypt Egbert—Do you suppose that be- counts for their being driven out ot Egypt?.j » Handing Him One, Pedestrian—Hey, you! Do you know you dropped a brick that al­ most bit me on the heed? Workman—All right. Tees ' kin have ’em, oi've got lots mor* av 'em. —Judge. Astonished Him, Tcfr. "James, I wonder how you can sit ther* and look me ip the faoe!” “So do' I, my dear, but it’s aurprts- ing what a really bold, brave, restless, bad man oan do;”—P, I. P. A* Foxy gchsmg; “My wife ia trying to get all the other shftrkgettes to come out in so cent hate" “What's her idea?” “Thbfi ih6’ll Appear in a fifty dolite confectidi." 11<» tin*: proof i porous, not evat ELASTIC " ' 'V p*ter» rubeteld^ * weathte o rru e t, AV 111 rite crate, peel, Mirier :>Oiiee*eti'-‘X*igiM tee ingmatteM. „ * ^ ^ _ and liiuefvridte■•esiterto te tee IW- . <ter a i a major p m of tew eteosaed .»of MMi-iNm»***«•«• I t p i W W M W * tbe maritet te^«y*WMte H te m m - I »n4 m «W«tT»<rtlVa k» metal* and fibre*, sod «* V PICKLING TIME/ ■ Every frugal housekeeper likes, to have hef shelves Well stocked with good “things' for the’ winter. ■Today one may. buy Such good canned gdoda that much of the work has been given up; but "we'ait have a few tlme-hori ored and>handed-doWn recipe# which we propane each year. *The following are a lew which are Old and reliable: TO Dan Grain Corn Without Cook­ ing.—Take nine cups of com cut from the cob, have the com just pick*1' one cup of sugar, half, a oup of salt and a cup of cold water; rifix all to­ gether and. place |n Sterilised wans, Sealed tight. Freshen when using. .. Beit Relish,—A quart of bolted 'beets chopped, two cups of sugar. ta* thlispoonful of salt, a teaspoontul of white peppir, half a teaspoon of red* pepper and a cup of grated horseradj ilsh; mix all together'and add enough (Vinegar to make it moist. Can odd. ’ ; Canned Red Pappers>-^Theit deU 'clous"little appetisers which cost tm much In the Winter to have Often, may be canned successfully a t home raise yotir own sweet peppers, .when ready to can,, wash and out strips with tha scissors, cover .boiling water and let stand live UtesV drain, and ptuuge .into log ter to cover. In which there it a li piece qf toe. Again drain., and 'into pint Jars. To otte quirt of gar add two cups of sugar, Boll gethqr fifteen minutes and pour ,the pePPirS until overflowing and store in A cold place. Ripe Tomato Pickle.—Mix the' lowing Ingtedlehte in A stone Three pints of peeled and chop; tomatoes* a cup cf celery & ' 5r four 'tablespoOnfuie o f chopped, pippte. the “bity” kind, and blespoonfuls of chopped Ohkm, same cif adt,'''slx *t&llispoidbter/ same ,of .salt, Six tsblespooufuls tesspoohful .*c£rcWVte, ;'ihe'''ssaj|i' ciuhamon, & tesspoonlel.. of g nutmeg, and two cups of rinega*1. will keip a .fete, ^ tt tbod-te1': in a week,' Fine for meate. I i s t t k - Fairness Above All. The essence of telHlry was dtt*; played by William Bmlth G’Brieri. the leader bt Irelands MftehAi pmy ^ O'Briei called tett; ^Tkop; no %»a|, I pw i*» Hif)bppon«nt’s second adtg$te#& lug, “This is irregular, sir, What do yo tw tth?” *%be g te iltesfi me^^answered OrBrleb, *%$$ i«i th* [ s *%