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The Saguache Crescent
Saguache , Colorado
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October 9, 1919     The Saguache Crescent
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October 9, 1919
 

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I I II SAGUACHE CB~SCENT. I " a : OF THE SEA i : WOLVES : 0 Sl II II By RANDALL PARRISH CHAPTER XXXll--Continued. --20-- Haines was evidently reluctant, but sailor enough to follow as I lowered myself to the deck, clinging hard to keep my footing on the wet incline. A light spar had lodged here, and by tasking this a species of bridge, we crept ns far as the companion, the door of which was open, and gained a view of the scene below. It was a dismal hole In the dim light, but presented no obstacle to our entrance, and I led the way down the stairs, gripping the rail to keep from failing. The door of the captain's room gave, it required our combined efforts to press it open against the volume of water, slushing about within. For a moment my eyes could scarcely recog- . nlae the various objects as I clung to the frame of the door and stared blind. ly about in the gloom. Then slowly they ammmed shape and substance. Screwed to the deck, the furniture re- tained ItS place, but everything else was Jammed in s mass of wreckage, or el~ floating about in a foot of water, deepening toward the stern. There were two chests In the room, one of which I Instantly recognized as that of Roger Falrfax. The sight of this made me oblivious to all else. '.There's the chest we want, Haines," I cried, pointing it out. "Have the lads -back the boat up to this port ; then come down and help me handle it." '~Eea, sir," his voice trembling, "but ---but lmn't that a man over thexe---in the bunk? Good God, sir; look at him !*' The white, ghastly face stared at us. i~klng like nothing human In that awful twilight. I actually thought it a ghost' until with desperate effort the man lifted himself, clinging with gaunt fingerm to the edge of the bunk. Then I knew, "Sanchezi You I those cowards left you here to die ~" "No one came for me," he answered, choking no the words were scarcely in- t~lgt~le. * -"W~lo are you, and what brought you here?" 'TH tell you frankly, Captain 8anehez," and I stepped closer. "We risked coming aboard to save that chest--Roger Fairfax's chest--before it went down. This vessel has its back broken, and may slide off into deep water at any minute. We must get you out of here first." "Get me outl" he laughed hideously, 'To hell with your help. I want none of it. Iam a dead man now, and the easiest way to end all will be to go down with the ship-'twill be a fit eoJin~for Black Sanchez. By God ! I know you now---Geoffry Carlyle?" "Yes, let an enemy no longer." "That is for me to say. I hate your race, your breed. The very sound of your name drives me mad. ! accept no rescue from you l Damn you, take your gold and go." "But why?" I Insisted, shocked at Ihe man's violence. "Is It because I ln- lwfered between you and Dorothy l~Irfax?" "That chit; bah, what do I care for her but as a plaything. No, my hate runs deeper than that. How came you htq~---lfl'the~o~t stolen from the Na- murk' "No. Captain Stmchez. The day after we left the ship we boarded a schooner found adrift, the crew stricken with el~olere, with not a man left alive on d~k, or below. She lies yonder now, the 8ants Marie---a slaver." "Merciful God l" and his eyes fairly bland title mine as he suddenly forced his body upward In the bunk. '.The Santa Marie adrift! the crew dead from cholera? And the captain--Pars- dill& Francis Paredllla--what of hlmY' "He lay alone on n divan In the cabln--dead also." He tried to speak, but failed, hls fingers clawing at his throat. When h~ filmll~ gained utterance once more it w~ but a whisper. '.T-~II me," he begged, "there was no woman with hlmY' '~here was no woman." I sald gravely, "on deck or in the cabin." 'What mean ~Ou bY saying that? "l here was one ~ board I Don t lie to me.* In an hour I am dead--but first tell me the truth. Does the woman live?" "No, she died before. We found her .body in a cheat, preserved by some devilish Indian art, richly dressed and decked with jewels." "l~ngllsh ?" "I judged her so, but with dark hair and eyes. You knew her?" "in the name of all the fiends, yes. And I know her end. He killed her-- Paradilla ktHed her---becalms she was as false to him as she had been to me. Hell !. but It IS strange you Id2ould be the oneto find her---to bring me this tale, Oeoffry Carlyle l, "Why? What is it to me?" "You go b~ck to England and tell the duke of Bucciough how his precious sister died." "HIs sister! Good God, you cannot mean that ~oman was Lady Sara Car- lyleT* ,Who should know better than 17" sneerluglyo "Once I was called in Eng- land/Sir.John Oolllnswood." He sank back exhausted, struggling ~er bresth, but with eyes giowl~ ~opyr~ht, A~ C. bAClurg & {20. hatred. ! knew It all now, the dimly remembered story coming vividly back to memory. Here then was the ending of the one black stain on'the family honor of our race.: On this strange coast, three thousand miles fl'om Its beginning, the final curtain was being rung down, tim drama finished. The story had come to me in whispers from others, never even spoken about by those of our race--a wild, headstrong girl, a secret marriage, a duel in the park, her brother desperately wounded. and then the disappearance of the pair. Ten days later it was known that Sir John Colltnswood had de- faulted in a large sum--but from that hour England knew him no more. As though the sea had swallowed them both. man and woman disappeared, leaving no trace behind. The face I gazed dumbly into was drawn gad white with pain, yet the thin lips grinned back at me in savage derision. "You remember, I see," he snarled. "Then out of here, Geoffry Carlyle. Leave me to die In peace. The gold is there; take it, and my curse upon It. Hurry now--do you hear the bark grate on the rocks ; it's near the end." CHAPTER XXXlll. Before the Governor.. The sound startled me; I Imagined I heard the keel slipping, yet before we had reached the door opening on deck the slight movement ceased. My hand gripped the frightened Haines. "Tell them In the boat to do as I said; then come back here." "My GOd, sir, she's a goin' down." "Not for some minutes yet. There are thousands of pounds in that chest ; you've risked life for less many a time. Jump, my man !" The boat lay in close, bobbing up and down dangerously, yet held firmly beneath the opened port. The box was heavy enough to tax the strength of two men to handle It, but of a size and shape per'mitring its passage. Sanchez had raised himself again, and clung there to the edge of the bunk watching us. "Now let down easy, lads," I called. "No, place it amidships; get it even. or you go over. Fix it to ride steady, and stand by--we'll pass a wounded man out to you!" I stepped across to Sanchez. He saw me coming, and drew back, his ghastly face like a mask. "No you don't, Carlyle I" he snapped angrily. "Keep your hands off me. So you want me to die with my neck in a, noose, do you? I was born a gen- tleman, and, by God ! I'll die like one-- and go down with my ship. Get out of I~re now! You won't? You will, or else die here with me ! I'll give you a minute to make your choice." He left no doubt as to his meaning. From beneath the blanket, the black muzzle of n pistol looked straight into my eyes. The hand holding It was firm, the face fronting me savagely sardonic. "I'd like to kill you, Carlyle," he hissed hatefully, "By God, I don't know why I shouldn't. Every time 1 look at you I '~tee h~" face. If you take a step nearer I pull the trigger--go !" It was a hard pull back to the Santa Marie. Dorothy greeted me first, and we stood eleae together at the rail as the men hoisted the chest on deck. She said nothing, asked nothing, but her hands clung to my arm, and When. ever I turned toward her ou~ eyes met. There was a sudden cry forward, and a voice shouted: "There she goes. buckles! That's the last o' the Namur !" I turned swiftly, my hand grasping her fingers as they clung to the rail. The battered hulk slid downward, the deck breaking amidships as the stern splashed Into the depths; then that also toppled over, leaving nothing above water except the blunt end of a broken bowsprit, and a tangle of wreckage tossed about on the d~st of the waves. I watched breathlessly, unable to utter a sound: I could only think of that stricken man in the cabin. those wild eyes which had threatened me. He was gone new--gone! I yet held Dorothy's hand tightly clasped In my own, and the depths of her uplifted eyes questioned me. "We will go aft, dear, and I will tell you the whole story," I said gently, "for now we, are homeward bound." s s s s 1 write these few closing lines a year later in the cabin of the Ocean Spray, a three master, full to the hatches with a cargo of tobacco, bound for London, and a market. Dorothy Is on deck, eagerly watching for the first glimpse of the chalk cliffs of old England. I must Join her presently, yet linger below to add these final sen- fences. There Is, after all, little which needs to be~ said. The voyage of the Santa Marie north proved uneventful, and. after that first night of storm, the~ weather held pleasant and the sea fairly" smooth. ! had some trouble with the men. but nothing.serious, as Wat- klns and Haines held as I did, and the )ledge of Dorothy's influence brought courage. I refused to open the chest, believing our safety, and chance of pardon, would depend, largely on our handing this over in good faith to the authorities. Watklns and I guarded it night ami day until the schooner rounded the cape and came Into the Chesapeake. No attempt was made to find quarters below, the enth'e crew sleeping on deck, Dorothy comfortable on tl~e flag locker. It was scarcely sunrise, on the fifth day, when we dropped anchor against the current of the James, our sails furled and the red English colors fly- ing from the peak. Two hours later the entire company were In the pres- ence of the governor, where I told my story, gravely listened to, supplement- ed by the earnest plea of the young woman. I shall never forget that scene, or how breathlessly we awaited the decision of the great man, who so closely watched our faces. They were surely a strange~ rough group as they stood thus, hats in hand, waiting to learn their fate, shaggy-haired, un- shaven, largely scum of the sea, never before in such presence, shuffling un- easily before his glance, feeling to the full the peril of their position. Their eyes turned to me questioningly. Opposite us, behind a long table, sat the governor, dignified, austere, his hair powdered and face smoothly shaven; while on either side of him were those of his council, many of the faces stern and unforgiving. But for their gracious reception of Dorothy and their careful attention to her words I should have lost heart. The~ questioned me shrewdly, although the governor spoke but seldom, and then In a kindly tone of sympathy and un- derstanding. One by one the men were called forward, each In turn con~ palled to tell briefly the story of hi~ life; and when all was done the eye~ of the governor sought those of th~ council. ge :Y~ ::v eh ea 1 Is a~ ldik e, ,~e:t~ldi :h ii :: 1~ hath ever before been brought beforq this colony, Would you leave decision to me?" There was a murmur of assent, a~ though they were thus gladly rell~zed of responsibility In s~ serious a mat. tar. The governor smiled, his kindl~ eyes surveying us once more; then with extended hand he bade Doroth~ be seated. "The story is seemingly an bonsai one," he said slowly, "and these sea. men have done a great service to the colony. They deserve reward rathel than punishment. The fair lady whe pleads for them Is known to us all. and to even question her word is lm possible. Unfortunately I have no~ the power of pardon In cases of piracy. nor authority to free bond slaves, with. out the approval of the home gover~ ment; yet will exercise in this case whatsoever of power I possess. Fol gallant services rendered to the col. ony, and unselfish devotion to Mistreal Dorothy Fairfax, I release Geoffr~ Carlyle from servitude pending ad. vices from England ; I also grant pa. role to these seamen, on eondltio~ they remain within our Jurlsdlctlot until this judgment can be confirmed and full pardons issued, Is this Judg meat satisfactory, gentlemen ?, The members of" the council bowe~ gravely, without speaking. "The chest of treasure recovered from the sunken pirate ship," he wen~ on soberly, "will remain unopened un- til final decision is made. As I under stand, Master Carlyle, no one amonl you has yet seen its contents, or earl. mated its value?" "No, your excellency. Beyond doubl it contains the gold stolen from Roses Fairfax; and possibly the result el other' robberies at sea. "The law of England Is that a aerials percentage of such recovered treasure belongs to the crown, the remainder its true ownership undetermined, to be fairly divided among thosa'recoverin~ it." "Yet," spoke up Dorothy quickly, "ll must surely be possible to waive all claim In such cases?" "Certainl;" as private property il can be disposed of In any way desiredL Was that your thought?" "A Falrfax always pays his debt," she said proudly, "and this is mine." There was a moment's silence a~ though each one present hesitated tc speak. She bad ylsen, and yet stood, but with eyes lowered to the floor. Then they were lifted and met mine In albfrank honesty. "There is another debt I owe." she said clearly, "and would pay, your ex- cellency." "What Is that. fair mistress?" ~le crossed to me,. her hand upon my arm. "To become the wife of Geoffry Car. lyle," THE END. ofloleL As for myself I am turned contrac- tor of hammock netting for the orioles. taklng my pay In notes. I throw strings out of the window and they snap them up at once. They sit In the cherry trees hard by and war- ble, "Hurry up l hurry upW I never found out before Just what they said. But if yon will listen you will find that this is what they first say, A vul- garism, t admit, out native.--4~owell. LATr MAR K E T ~UOTATIONS Western Newspaper Union News Service DENVER MAIII~.ETS. Cattle. Beef steers, eh. to prime..$12.00@13.00 Beef steers, good to ciioi(:e 10.50(~11.50 Beef steers, fair to good.. ~.75(;J) 9.50 Heifers, prime ........... 8.75(~ 9.50 C,gws, fat, good to choice.. 8.25~ 9.50 Co~:,s, fair to good ........ 6.50~]) 7.50 Cutters and feeder cOWS..5.50(g) 5.50 Caa~ners .................. 4.25@ 5.25 Bulls ..................... 5.50~ 6.25 Veal calv,~s .............. 9.50@ 14.50 Feeders, good t(~ choice... 10.25~11.00 Feeders, fair to ~ood ...... 8.75~ 9.50 Stock,;rs, good to choice.. ,~.75(q) 9.25 Stockers, fair to good ..... 7.50~) 8.00 Stockers, plain ........... 5.50@ 6.50 llogs. Good hogs ............... $16.40@16.75 Sheep. Lambs, fat. good t~) ch .... $14.00@15.00 l.alub~, fat, fair to go,)d... 13.00@14.00 l,ambs, ft;eders ........... 11.00 ~ 12.50 Y earlin~s ................ 8.00@ 8.75 Ewe.~, fat. ~o,)d to choice. 6.00@ 7.00 I,'eed~r ewes ............. 5.00@ 5.75 t~recding ewes ...........7.50( 8.50 I)resse,I Poultry. The followin;4" prices ~n dressed poul- try are net F. O. B. Denver: Torkeys 5,'o. Is .... 35 'l'url~:eys, o d refits ........ 30 Turkey~. choice ........... ". _ 30 tlen~, b .............. z7 @28 D . " ..... ~(ks. yot~ng . ............. 23 @24 Heese ..................... 18 @20 I~oo~ters .................. 14 (fl~ 15 i.h'e Po*iltry. Turkeys, 9 lbs. or over. ..... 30 @32 tie' .................. i8 ~ 25 [)ucklin~ .................. 2O (loslln~s ................... 20 Broilers, 1919 ............... 24 @26 Cox ........................ 12 (q)15 Springs .................... 22 @24 l~:gKe. Eggs. strictly fresh, ease count .................. $13.75@14.25 l|atter. Creameries, ex. ~st grade, lb. 64 ('reame~ies. 2d grade ........ 60 Process butter ............. 57 Packing stock .............44~t ~47~ It'rn|t. Apples. Colo.. box ........... 1.25@3.50 l~lack raspberrie.s, crate ..... 3.50 Cantaloupes, Rocky Ford, standard crates .......... 2,25@2.75 Cantaloupes. pony crates .... 1.50~J)1.75 Cherries. crate ............. 3.00((/)3.25 Pears. Colo.. Bartlett. crate. 2.50@3.00 Pears. cooking ............. 2.00(~2.25 Peaches. Colo.. box ......... 1.25@1.50 Plums, Colo.. crate .......... 1.50~J)2.00 Vegetables. Beans, navy, cwt ........ 8.50@ 9.00 Beans. pinto, cwt ........ 3.50@ 4.50 Deans, lima, lb .......... 25 Beans, green, lb ......... 03@ .10 Beans, wax. lb ........... 180 .20 Beets, Colo.. doz. buncl~es .15~) .20 Bests. new, cwt ........ 2.75@ 3.00 Cabbage. new. Colo.. cwt 1.50~ 1.75 Carrots. doz .............. 40@ .45 Carrots, new. cwt ....... 2.75~ 3.00 Cauliflower. lb .......... 07@ .09 Celery. Cole ............. 35~ .60 Corn. Colo.. doz .......... 20~) .30 Cucumbers, h. h.. doz ..... 60@ .75 Leaf lettuce, h. h.. doz.. .30(g) .50 Lettuce. head. doz ....... 75~ 1.50 Onions. table, doz ........ 15@ .20 Onions. Colo.. cwt ...... 2.50@ 3.00 Peas. new. Telephone .... 12 t~@ .15 Potatoes. new. Cole ..... 2.25~ 2.50 Radishes. round h. h ..... 40(t/~ .50 Tomatoes. lb ............ 03@ .04 Turnips, Colo.. doz. bchs. .30 ~) .40 Turnips, new, cwt ....... 2.00 Flonr nnd Su~a~. (Wholesale Prices by U. S. Bure~ of Markets.) Wheat flour (in quarters. halves and 98-lb. sacks), per cwt ................. ~.. $5.50 @5.0S Cornmeal. yellow and white. per cwt .................. $4.20 @4.30 Sugar, granulated, per cwt.. 10.05 lUDE5 AND Pi~I/r$. Denver Prlee last, Butcher, 16 Ibs. and up ......... 40e Butcher. under 18 lbs...: ...... 40c Fallen. all weights ............. 38c Bulls and stags ................ 20e Culls .......................... 10c Dry" sale hides' 6c per lb. les~. D~ Flint Pelt~ ~/ool pelts .................... |5c Short wool pelts ............... 30c Butcher shearings, No. 1 ....... $5e No. 2 and murrain sllearlings... 10c Bucks. saddles, pieces of pelts.. 20c Green Salted ltldes ECte. I~reavy cured NS. 1 (over 25 lbs,) 27c Heavy cured No. 2 (over 25 lbs.) 36c Bulls. No. 1 .................... 20c Bulls. No. 2 .................... 18c Glue hides and skins ........... 15c Kip, No. 1 .... ~ ................ 40e Kip, ..o. 2 ..................... 38c Calf. No. 1 ..................... 60c Calf, No. 2 ..................... 58c Part cured hides, lc per lb. less than Ctl red. Green hides, 2c per lb. less than cured. Green ~;~tlted llnr~ehhles. No ..................... 1 $10.00@12.00 No. 2 .................... 9.00@10.00 Headless. 50c less. Ponies and glue .......... 4.00@ 7.00 Colorado Settlement Prlee~. ][~tr silver. $1.30~.. Copper. pounu, ~zq~24e. Lead. | 6.25. Spelter. $7.06. Tunt~te~. per unit. $7.50@12.00. EASTERN LIVESTOCK. At Ch/engo. Chicago. -- Hogs ~ Heavy, $14.50@ 16.00; medium, $15.00@16.25: light. $1b.b0@~6.3a; light light, $15.00@16.00; heavy packing sows, smooth, $13.75@ 14.25: packing sows. rough, $13.25@ t3.75: p~gs. $14.75~15.50, Cattle--Beef steers, medium and heavy, choice and prime, $16.50@18.25; medium and good, $11.25~16.50: com- mon. $8.50@11.25: light, good and choice, $15.00@18.15; common and me- dium; $8.00@15.00; butcher cattle. heifers, $6.50@14.75; cows. $6.50@ 13.50; canners and cutters. $5.50@ 6.~0: veal calves. $19.50~20.75; feeder steers. $7.00~ 12.50: stocker s~teers. $6.25~10.00: western range steers. ~,$8.00@15.00; cows and heifers,$5.50@ 13.00. Sheep--Lambs. $13.75@16.15: culls and common, $9.00@13.25; ewes. me- dium. good and choice, $6.75@8.00; culls and common. $3.00@6.25; breed- ing, $7.00@13.25. Chicago ]Prodnee. Chicago.~Butter- Creamery, 49@ 63c. Eggs -- Firsts, 53@54e; ordinary firsts. 44@45~c" at mark. cases in- cluded. 45@49c; storage packed ftrsts. 54~& ~ 55c. Poultry--Alive, springs, 27c; fowls, 22@27c. Potatoes~Northern. sacked, bulk. whites~ $2.15@2.35; Red River Ohios, r. 9 $2.60@2.7a; Triumphs, $~.00. Cash Grnln tn Chleago0 Chicagc.--Corn~o, 2 mixed, $1.43~ ~1.46; No. 2 yellow. $1.47@1.151. Oats--No. 2 white, 71~.@74c; No. ~l'ite, 69@72e. Rye No. 2, $1.43'~. l~arl~w--$1.22 ('& 1.4,). Timothy---S8.50 ~ 11.25. BREAD FOR EXHIBITION OR FOR 'FAMILY USE MUST POSSESS CERTAIN QOALITIE One of the First Requirements of Good Bread Is Attract;re Appearance. (Pre"pared by the United States Depart- ment of Agriculture.) The first few weeks after American families returned from substitute breads to that of 75-100 per cent wheat flour they were fairly content with any wheat bread whatever, whether it was excellent or not. However. now, since it Is becoming once more a common part of every- day meals, almost* every housewife is interested in knowing Just how her bread would compare with other wom- en's. Many of the housewives took a loaf to the county fair this summer, and they especially will be interested In knowing the points most often con- sidered by the jud.ges. Score the bread you make next bak- ing day, and Jf it does not suit the requirements of an ex'~ellent loaf find out what Is the trouble. Perhaps you will findyou are using too much flour or are 'keeping the dough too warm or baking it in too hot an oven. If you are having any of these or the many other troubles which often arise In bread making you will find the United States department of agricul-] ture's Farmers' Bulletin No. 807, "Bread and Bread Making," of value In solving the problems. It will be sent free on request. The following score card is one used I in the office of home economics, de-! partment of agriculture, in scoring breads made in the experimental kitchen : Points in Bread Judiling. Appearance--lO points. Consider the general shape of the 'loaf as a whole, the shape of the top and the roundness or flatness of the dome. The surface should be smooth, with no 'cracks, wrinkles, bulges, lumps, or bumps. Lightneu--10 points. This is the size of the loaf propor- tioned to its weight, measured by the extent to which the dough has risen and the amount of "spring" taking place In the oven. Crust--10 points. The depth or thickness of the crust should be about one-eighth inch, and its color should be a uniform golden brown, neither dark brown nor pale nor floury. The ideal crust has the natural bloom of a well-baked upper surface. Glosslness, due to the use of egg white, butter, or milk as coat- ing, may be considered desirable in some circumstances, but is not neces- sary. The qualities sought are ten- derness, crispness and elasticity. A hard or tough crust would be graded low. Crumb---30 points. (Color, 5 points; texture, 15 points; moisture and elasticity, 10 points.) Color---5 points. The best wheat bread Is white or eream~, not gray. Textui'e---15 points. The slze of the pores should be uni- form, circular, or elongated upwards rather than transversely. Streaks, un- leavened areas, large holes, and crev- ices help to make the texture of a loaf rank low. Moisture and Eiasticity--lO pOints. The crumb of the loaf should be soft and springy, not sticky, wet, sog- gy, or stringy, nor yet dry, harsh, or crumbly. Whett the cut surface~ls pressed lightly, it should dent easily and spring back to the level instead of refusing to be moved or remaining permanently dented. Flavor---30 points. The Ideal flavor is the slight "nutty" taste of the well-baked wheat grain. S~lting should be sufficient, yet not es- pecially prominent. Any flavor, such as the rank taste of poor yeast or of rancid fat, would make it necessary for a Judge to subtract nearly the en- tire 30 points given to flavor. Keeping Qualities---10 points. Does the loaf keep well for three days when carefully treated~ or does It mold, soften, become stringy in the center, darken, or develop bad flavor or odor? Total--100 points. Can you make a 100-point Deflect loaf of bread? THREE-WAY BRUSH IS BIG HOUSEHOLD HELP Can Be Placed0n Porch to Re- move Mud From Shoes. Device Is Inexpensive and Will 8ave Considerable Work for,Housewife --Foot Scraper Is Quite Valuable Adjunct. (Prepared by the U~nited States Depart- ment of Agriculture.) If the male members of the family will place a three-way brush conven- iently on the porch and use it to clean the mud from their shoes before they enter the house, they can save consid- erable work for the housewife. Thls mud remover is inexpensive and can be made at home from three scrub- bing or cleaning brushes, or pur- chased from most supply houses. It consists of three foot-brooms which are arranged~ one at the 33ottom and the other two at the sides, In such a way that the foot can be drawn backward and forward through the device so that the dirt and mud will be re- moved. A strong box of the desired size, with its ends removed, makes a good foundation onto the sides of whlch the side brushes and one on the bottom may be nailed. Obviously no dhnensions which could be given would be very useful because the size must suit that of the shoes to be cleaned. Since they are so easily con- structed one could be made for the men and one for the children, the chief cautlon being that the side brushes should be close enough together to cause good friction on the shoe as it Is drawn between them. Because of the friction taking place the device should be fastened securely to the doorstep or other firm foundation. If an old-fashioned foot scraper, consist- ing of a piece of metal, were placed beside the broom device it would prove a valuable adjunct. Some farmers practice the plan of ~ways entering the house through a work room or shed or closet, where they remove their boots and doi~ slip- pets. The objection to this method is that too often at the noon hour the farmer is hurried and neglects to take the time to make the change. For use on dairy farms, where con- siderable work In washing milk cans and other dairy utensils is necessary~ the wooden or steel-soled shoe Is rec- ommended, and Is Inexpensive enough so that the average farmer can put It to good use. . . STORE VEGETABLES IN FALL Thole That Cannot Be ~anned, Dried or Pickled Should Be. Put in Convenient Cellar. (Prepared by the United States Depart meat of Agricultu~e.) Don't let any vegetables go to waste this fall. It will be wise economy to store all that you do not can, dry, pickle or brine. A well-ventilated cel- lar is a convenient sto}'age place. If there is no such available space an outdoor pit storage is satisfactory. Se~ lect a well-drained spot, pile the vege- tables In a shallow trench, cover with straw then a layer of dirt, etc., to pro- tect from freezing, and provide venti- lation at the top. Before stuffing green peppers par- boil them. Rhubarb tapioca is excellent ser~ ed with custard. * $ Peanuts are in reality more like beans than nuts. Dry flour a II With newspape~ wili clean tinware. Every child should have nearly a quart of milk each day.