TH E . Ev E NI News .12 E :r T E
,for cleaning purposes
that skill can produce.
Essa Eases 111 One
'1" pure white CIys
every package of _
Hih-Rqshl
“LLLIHM 1'
5:", ‘1.
We pet a cs Eco A
cerinc Soapa 1.1
Wesi g PoWder.
;; 3. You pay for the washing pow-
- A, I dcr and not for the soap.
Ivorian is the finest article
1’“! J. I. WILLIAMS C0..-
GUS‘I’ONIUIY. CONN.
Ins-c on Imus-v luau. cum-c "no.
C)
j .
A Wise Man Keeps
his Home Insured
Against Fire. .....—
BEST EUMPAIIIES BEPRESL
INTER
W. H. BYINGTON.
soon I. 11sz nunnma. - -
GET. YOUR
Ionunmen
:ag-ETTE OFFICE.
GOOD WORK. PRICES RIGHT.
1,
New Direct Fast Line
-—-——BET WEEN—
llen lorlandtne Mediterranean
Regular Passenger Service
BETWEEN—
,Nen York, Naples and Genoa.
During Entire! Year.
OUTWARDS
To Naples $18
“ Genoa
”18
I “ Messina 20
K. “ Palermo no
TICKETS CAN BE OBTAINED A?
PREPA-IDS.
From Naples $17
“ Genoa r7
“ Messina 16
“ Palermo 19
THIS OFFICE.
.‘Im
NEW YORK FASHIONS:
It is in the trimming and the mode
CURRENT COMMENT.
. It must have been before the game
of golf and its awful cadd3 was in-
of application that the only touch of vented that the phiflS-i “no man is a
Originality is seen, and here there is a
wide field to” choose from. The garni-
tures this year are-exceptionally love-
ly and when properly employed serve
to give a chic appearance to the simlest
frock.
net, and applications of all kinds
are all the rage, and some of the lat-
ter are distinctly novel. Large fiow-
ers or sprays put on with artistic bold-
ness, sometimes forming the sole trim-
ming across the front of a, skirt is an
exquisite mode of ornamentation for
a thin dress.
Another fashion which the swell
couturierie is endeavoring to make
popular this season is the elbow sleeve.
Although this year’s style is not as
pretty as the puffed elbow sleeve of
former years, which unfortunately has
been relegated to the background, the
models which have. been on exhibition
are certainly very attractive and will
undoubtedly prove popular, This
model is tight fitting, with generally
a small epaulet or tiny puff at the
shoulder and a full was at the el-
bow to relieve the severity. They are
employed on visiting and street gowns
as well as on gowns intended exclu-
sively for indoor wear. »
A lovely toilet designed for a ma-
tron is composed of black net mount-
ed over green silk. The skirt made
in two parts, has the upper part trim-
med with black spangles and chenille
work and is cut at the base in deep
points from which depends the flounce,
the latter finished top and bottom with
full ruches of the net. The acreage of
"silk is made with a bolero of embroid-
ered net, edged with a full rufiie of
filmy lace and ribbons. A beautiful
dancing frock designed for a young
belle is composed of white crepe de
chine mounted on a yellow satin slip.
The bodice cut low in the neck is
filled in with exquisitely fine lace. This
same dainty garnlture also falls
gracefully over the sleeves and the
rich yellow satin gleaming through it
is very effective. The skirt is a plain
five gored model, the crepe de chine
simply mounted on the satin founda-
tion, while the waist is encircled with
a handsome sash of heavy yellow satin
which ties gracefully at the center of
the back. _,
In evening gowns the latest styles
. have skirt and corsage of the same
material and these are considered the
smartest, although many very hand-
some separate waists and skirts are
worn. A striking costume worn by
a lovely brunette at a summer fete
was decidedly novel. The material
was a delicate shade of mauve crepe
de chine embroidered in white. The
skirt made with a short train had a
deep fitted fiounce headed with two
bands of fine insertion. A second
fiounce superimposed over the first on
the sides and back had the inser-
tion trimming all around the edge.
A taffeta underslip of yellow worn
beneath this skirt lent a. pretty
changeable effect to the gowu which
was very attractive. Narrow ruffles
of yellow tafieta formed the trimming
on the blouse waist, which fitted snug-
ly in the sides and back, while the
full ruffle down the front was of soft—
estvblack chiffon. The epaulets over
the shoulders were composed of four
tiny taffeta ruffles to which were at-
tached the sleeves of Spangled chiffon.
White, which. is the predominant
color in summer frocks comes in every
imaginable material, every one of
which is fashionable, including mous‘
selaine de soie, crepe de chine, India
silk, grenadines, poplins, veilings,
serges and in thinner goods muslins,
lawns, batistes and the popular pique.
Forthe young debutante these snowy
gowns are usually made up with sweet
simplicity. Oftentimes the trimming
on the frOcks consists solely of plait«
ings or ruches 'of chiffon or gauze,
with a sash of softest silk or satin en-
circling the waist.
A very girlish gown worn by a re-
cent' graduate is worthy of note. The
material, white India mull was made
over white taffeta. Tiny frills, edged
with narrow satin ribbon trimmed the
base of the skirt, which form of orna-
mentation served to keep the skirt in
better shape as it gave some weight to,
the hem. The round corsage, made
quite full was cut out at the neck and
a guimp of soft net was substituted.
The sleeves Were elbow length and the
gloves worn on this occasion were fine
white silk. A girdle of mull encircled
the waist and with black silk stocking
and. patent leather slippers this dainty
graduate formed a decidedly pretty pic-
ture and one worthy of imitation.
n and - . . .
Embroideries on musli 'm'e hungnble for a Short distance by
l
'. ed
hero to his valet” 3111s coined.
Porto Rico is unusuuil3 well watc1-
for :14 small island. F01t3—six
streams El TlG‘ill‘ 0D. the 1113. , and some
1
small merchant vessels. Venomous.
snakes and insects are few. The
greatest animal pest is an army of iml
mense rats, which are especially de-
structive in the Sugar cane fields.
There are numerous harbors in Porto
Rico where a mllitarygexpedition might
be conveniently landed.
A western exchange calls attention
to the fact that in the early part of
the civil war the volunteer army con-
tained an Illinois colonel, an Ohio ma-
jor, an Ohio staff officer, a New York
State .adjutant general, an Indiana
captain and an Ohio private, each of
whom afterward became President of
the United States. Is this the subtle
starting of a continuous boom for
Dewey, Miles, Merritt, Hobsou and so
on?
It- is probable that the most impres-
sive development of the war thus far
to the professional military man is the
accuracy attained in the aim of heavy
guns. The rapidity and precision with
which the sharpshooters of the Amer-
ican ships can pick off the objects at
which they fire would be creditable
even to small arms. The nicety of
mechanism has much to do with this.
But there is also much in the cool
head, the practiced eye, and the steady
hand of the gunner.‘
In nothing is the patriotism of the
American people more conspicuous
than in the very general display of
flags that was made after the war
broke out. This is patriotism that
costs something, since even the small-
est flag is worth money, and there is
no compulsion about it; no man is
criticised by his neighbors if he fails
to make the same display that they do;
yet flags are everywhere and float alike
from the rich man’s mansion and the
poor man’s cottage. It is a. beautiful
exhibition, and one that cannot fail
to impress valuable lessons on the
minds of the rising generation.
The excellent suggestion is made
that the Government could help the
good roads movement materially, with
profit to itself, by simply putting
broad tires on the wheels of its army
wagons. It is a constant cause of
complaint in all military movements
that the immense number of wagons
required is one of the greatest, if not
the very greatest, hindrances to celer-
ity, and one principal reason for this
is (that the wheels cut up the roads,
and, after a. time, render them almost
impassable. Broad tired wagons
tend to smooth the roads and make
them better, rather than to spoil them,
and the effect of their use would be to
expedite movement and to promote
economy of transportation; while the
object lesson thus taught the soldiers,
who will return to civil life, and
many of them to sections of the coun-
try where good roads are badly want-
I’ed, cannot but be beneficial. This is
one of the minor but important de-
tails that still remain to be learned in
the art of war.
The New York canal commissioners
have discovered that an
amount of excavation, which was
classed as “rock cutting,” and paid
for as such, was really soft earth,
which dissolved into mud when treat-
ed with water. There is nothing
strange about the discovery, but there
should be. It is one of the few sinis-
ter marks on the American form of
government that the people have be-
come so much accustomed to rascal-
ity in public affairs that they expebt
more 01' less of it, as a matter of
course, and instead of rising in indig-
nnnt protest at its first manifestation,
treat it rather as a joke and begin to
grumble only when, it has passed from
petty theft to downright robbery of
the treasury on a large scale.
There may be—--doubtless there are—
lnstances in which men are getting
rich by Government contracts, just as
they did during the Civil War, but it is
not probable that they are doing so to
any such scandalous extent. There
are many indications that the civilian
side of this war is being conducted
more economically, not to say more
honestly, than was the case in that
one. For instance, railroad transport-
ation is done at the lowest of excur-
sion rates, and Congress has very
properly put a stop to one species of
extortion which promised large pro-
fits in the matter of ocean t1"anspmt-
ation. American ship owners, confi-
dent t'h-nt they had a monopoly, were
disposed to make the Government pay
very‘dearly for the ships it needed to
carry troops to Cuba and elsewhere,
but the simple process of granting
American registry to the vessels
which foreign owners were willing to
let the Government have (in reason-
able terms put a sudden stop to that
scheme. It is believed, too, that there
is no such scamping in equipments
and supplies as characterized the open-
ing of the. war between the States
indefinite '
f
I 337111: WEEKLY MENU :3. "
RMI- "-211
MONDAY.
I Breakfast.—Cracked Wheat, Sugar
and Cream. Dried Beef in Cream.
Fried Potatoes. Toast. Cofiee.
I Luncheon—Thin Slices Cold Meat.
ICreamed Potatoes. Apple Sauce.
{Cookies Tea.
I
Dinner.——Onion Soup. Sirloin Steak.
Baked Potatoes. Spinach. Lettuce.
French Dressing. Wafers. Cheese.
Apple Pie. Coffee.
TUESDAY.
Breakfast—Blueberries, Sugar and
Zream. Boiled Eggs. Creamed Pota.
:oes. Toast. Coffee.
Luncheon.——Smoked Salmon. Potato-
Salad. Brown Bread and Butter. Stew-
ed Prunes. Iced Tea.
Dinner.——Cream of Spinach. Veal
Z‘utlets. Potato Balls. Asparagus with
Dream Sauce, on Toast. Lettuce and
Tarragon Salad. Pineapple, Sliced.
Sake. Iced Cofiee.
WEDNESDAY.
Breakfast—Raspberries and Cream.
Tried Hominy Cakes. Ham and Eggs.
Rolls. Coffee. , ‘
Luncheon-Cold Roast Beef, Sliced.
Brown Bread. Radishes. Cocoa. Apri-
:ots.
Dinner.—.Bread Soup. Sirloin Steak.
dashed Potatoes. String Beans. Let-
:uce and Tomato Salad. Raspberries
1nd Cream. . Cake. Cafe Noir.
THURSDAY.
Breakfast—Sliced Tomatoes. Wheat-
na, Sugar, Cream. Salt Mackerel;
Broiled. Coffee Rolls. Coffee. -
Luncheon—Boiled Ham, Sliced Thin.
Watercress Salad. Wafers.
'ies. Iced Chocolate.
Dinner.—Tomato Soup. Loin of
Lamb, Stuffed. Potatoes. Cauliflower.
Lettuce and Radish Salad. Raspberry
ice Cream. Cake. Cofiee.
FRIDAY.
Breakfast. - Apricots. Shredded
Wheat Biscuits, Sugar and Cream.
Bacon and Eggs. Bread. Coffee.
.Luncheon.—Salt Codfish in Tomato
Breakfast. Stewed Cherries. Hominy,
iugar and Cream. Hamburg Steak.
Rolls. Cofiee.
Luncheon—Plain Lobster. Brown
Bread and Butter. Watercress Salad.
Wafers. Sliced Pineapple. Cocoa.
Dinner.—Lamb Stew, Dumplings.
keen Peas. Boiled Onions, in Cream
Sauce. String Bean Salad. Wafers.
Strawberry Ice Cream. Coffee.
A Competition of Noses.
Milan has recently been the scene
if one of the most remarkable competi-
;ions on record. The “Societa dei
Buon-temponi," or the “Society of Jolly
Boys,” offered tempting prizes to the
owners of the most striking noses in
ltaly; and scores of competitors who
were nasally gifted above their fellows
entered the lists.
The prizes were awarded at the Della
Assa restaurant, in the presence of an
anthuSiastic crowd. A long poem, ex-
;olling the nose as a feature of great
mportance, was read by the Secretary,
Signor- Brlvio; and the vice-president
fol-lowed with a. learned review of the
.nfluence‘ of noses on human history.
The prizes were then awarded.
The first prize fell to the lot of For-
:unato Micheluti, a vendor of “wax
sights," whose nose, of remarkable
sength and thinness, was an object of
envy and despair. It belongs to the
ere-Grecian type, and is without a. ri-
val for inserting into “other people’s
nusiness." The second prize was
awarded to a. Roman nose of such bold
:urve and proportions as to make 3
Wellington die of despair.
'l‘o Mount Pictures.
The best thing to use to mount pict-
ires is boiled flour paste. It should be
entirely free from lumps and made
lbOllt as thick as boiled starch. In ap-
flying it, use a flat brush and also rub
he paste smooth in case of any possi-
Jle lumps. If mucilage or gum-arable
1nd water are used, it should be re—_
nembered that the picture should be
moistened on the back before the mu-
:ilage is applied; otherwise they will
iry in blisters. So many good pictures
ire in circulation it is a pity not to at-
;empt the mounting of them in inex—
pensive fashion. Passe-partout mount-
Ings are within the reach of every one,
and are a perfect protection to the
picture as well as an effective method
at displaying them.
Dainty Gray Gown.
The gray gowns this year are ex-
:remely dainty and handsome, and they
appear in every sort of material, from'
linen, pique, batiste, nun’ s veiling, and
-cashmere, on through the array of at-
itractive dress fabrics to crisp stand-
'ilone taffeta, satin foulard, crepe de
:hine, moire, faille, and summer bro-
:ade.
Watered Silk.
The most elegant black gowns just
now shown at the importing houses are
of very lustrous watered silk,.made in
princesse style, and trimmed very
elaborately on the bodice portion and
front of the gown with black lace, with
girdle and yoke, bretelle or vest-piece
3f the finest cut jet.
Parasol- Thll Sen-on.
There are no surprising novelties in
parasols this year. Chiffon is almost
omnipresent, and when this is absent
lace is found. There are far more.
fancy models exhibited than those for,
1 1tility uses, the-only serviceable styles:
I iisplayed being those of pongee or of
dlk in plain or fancy patterns.
. ......a
‘ a
Blueber- ‘
sauce. Rye Muffins. Blueberries.
Brackets. Iced Tea.
Dinner.—Bisque of Clams. Broiled '
Bluefish. Riced Potatoes. Butter
Beans. White Onions. Preserved:
Strawberries. Iced Coffee. '
SATURDAY.
Uuthreshed Oats for Horses.
For several years I have fed un-
threshed oats to my horses and the
longer I f01low the plan the more I
like it.
In harvesting oats that are to be fed
in the bundle, the cutting should be
done a few days before they are ripe.
The grain is as good then as it will be
later, and the straw is much better.
And early cutting prevents the loss
that otherwise would occur from the
dropping off- of grains when handling.
If one has barn room the bundles may,
be hauled in directly fiom the shock
as soon as dry and piled up in close
fitting rows. If there is no room fer
them Under cover they may be stack-
ed outside. When the stacking is well
done oats will keep all. winter and!
both straw and grain will come out
fresh in the spring—all excepting the
coarse ends of outside bundles.-
Horses seem to like oats served in
this way just as well as though they
were separated from the straw. And
they derive more benefit from them,
for they are obliged to eat more slowly
and masticwte more' thoroughly.
For colts unthreshed oats are din-CE?
excellent feed. The grain being in a
less condensed form there is less dan-
ger of injury resulting from its use.
I sometimes run the bundles through
a cutter before feeding. If the straw
is long and coarse, the last six inches
of the bundle are thrown aside.
Cows relish a daily feed of unthresh-
ed oats, and the needed variety may
be widened through their use. To
feed threshed oats unground, or whole
grain or any kind, to cows is an or
travazant waste. To have the cats
ground only adds another unneces-
sary expense to cost of threshing.
The co-w will do her own grinding and
do it well when the 03-1: are fed' to
her as nature furnishes them, straw.
and all—C. L. Hill, in Agriculturist.
The Peach Tre- Ibo-o 'i
It is a common complaint among
fruit growers that their peach trees
die the first or second year'froxn plant-
ing, especially so if that person should:
be an amateur in the business. The
loss that occurs at this age of the tree
is nearly as great as from the dreaded
“yellows,” and to the uninitiated is
much of a mystery. if one examines
his young trees about the let of Sepn
tember he will notice at the base of
some of them a kind of sawdust mix~
ed with gum adhering to the bark;
scrape this away» and a small hole
will be found extending under the
bark various distances, according to
the time the insect has been at work.
This is the work of the borer. and if
he is allowed undisputed possession he
will girdle many of the trees to death.
This worm is known to be the pro
duct of a moth'which lays its eggs
in July or August on the bark of the
tree near the base, and as they hatch
work their way downward into the
bark. They live in the roots of the
tree nearly a year, when they enclose
themselves in a pod- -like case, in which
they remain a few weeks. and then
emerge again as a moth to again prop~
agate their species. A great many
ways have been suggested and tried
by which they may be exterminated,
but only one safe method has yet been
discovered of doing it. and that is to
dig them out. —Troy Times. ' J
. 7.}
Cleanliness in Mllklng. ' ,1 I
To prevent milk so-urlng, or at least
to delay the process,,keep it perfectly
clean. Brush the cow's flanks and
udder and wash them if necessary.
See that the milker has clean hands
and wears clean clothes“ Milk the
first two or three streams on the floor,
as these contain great numbers of
bacteria. Milk out of doors if possi-
ble. as stable air contains more germs
than that outside, but in any case
keep the stable well aired. Be espec-
ially careful about straining. Pro-
vide several thicknesses of strainer
cloth and allow the milk to- trickle
through slowly. Use nothing but tin
pails and cans. Thoroughly sea-1d
with steam and expose to the sun.
Remove the milk from the barn as
soon as-drawn and cool as quickly as
possible.
<~ . a ,
Green Pumpkins for Feeding. .1
_ While there is generally a market
for all the large, ripe pumpkins at
more than their feeding" value, there
are always green specimens that are
not salable which are nearly as good
for feeding purposes. Remove the
seeds and cook them. All the defi-
ciencies in nutrition will be made
good by some meal, which will be
better digested than if given without
the cooked pumpkins. If the seeds
are not removed the nutriment of the
pumpkin will be largely neutralized,
as the seeds have a strong diuretic
effect. It is also important to remove
the seeds from pumpkins fed raw to
cows. Even the green pumpkins may
be kept till January if protected
against freezing.
When to Sow Fall Turnips.
.Fall turnips can be sown from July
1 to the middle of August. A piece of
well-rotted sod ground is best. Pul-
verize as thoroughly as possible and
sow on seed broadcast at the rate of
three to six pounds per acre, cover-
ing with the narrow. Turnips will
grow well upon rich bare fallow. No
labor is required after the seed is in
the grohnd. The roots can be allowed
to mature _or sheep may be «turned into
the field two months after seeding.
I
n
They should have free access to the
turnip field, just as they would to
Wim- . .. _ .1.
Norwalk Chronicler