IT was on May 8, 1867, that I start
ed from St. Gall on a two months'
tramp through Switzerland, with
a light heart, a light purse and
light baggage, the latter consist
ing of a small knapsack, while tn my
pocket I carried a sketch-book. This Is
much too early In the year to reach
the hlgber parts of the country, which
are then covered with deep snow. In
deed, some of the highest resorts are
accessible for only two montlm In the
year July and August, writes Harry
E. Brook in the Los Angeles Times.
Tramping is not only the most Inde
pendent, but'ls the best way to see a
rough country like Switzerland, where
one often has to take trails and bridle
paths that are only accessible to men
mid mountain goats; that is to say, If
one withes to get among the people
and see how they live. Travelers who
move from one big hotel to another
come back with very littlo Impression
of a country beyond the menus and
hotel bills. The Germans tell a story
about an Englishman traveling up the
Ithine who sent his son on deck while
he sat below in the cabin with a
bottle of Rhine wine and Murray's
guide-book, and checked off the places
of Interest as his son called out the
namce. That is one way to "see" a
country, but it Is not the best.
A Cheap Trip.
On my trip 1 averaged about thirty
mllrs a day. Sometimes I would take
n train or Ptiige or steamboat for a
short distance, but nine-tenths of the
trip was made on foot. It was a cheap
trip, as I gave myself out as a Swiss
student. 1 put up at second clutu lio-
Mil i!.;p
Ctreeit Scene in Bcrnc
tela, which are much more comfort
able than the big caruvansnrles, where,
unli s you have a lot of lugKUgo, they
are likely to shovo you up Into au
ttlc. My total expenses on this trip
did not average over live francs, or
$1. a day. I'robably they would be
somewhat more today, for tho coun
try has to a great extent been spoiled
by the sciimlcw extravagance of
Americans.
One never hns any trouble about
finding accommodations In Switzer
land. Almost every peasant house Is
to seme extent an Inn, keeping on
hand a little plain liquid and solid re
freshments, and a few beds, for there
are no licenses to pay. One evening
I wne crossing tho mountains that
border the I-ake of Geneva on the
torth on my way down to Vevny, as
It was growing late, I put up for the
night at a peasant's cottage near the
ii in in It of the purs. All they could
offer mo In the way of refreshments
wiis a largo Swiss cheese, some home
made bread and a flask of country
wine, with a clean bed In an attic
room. In the morning, when I asked
the daughter of tho houso how much
1 owed, she told mo It was one franc
20 renin. Another time, In the upper
Ithine valley, I was charged only ten
rents for a room. However, condi
tions have i hanged of lute years, al
though one may still travel quite In
expensively f one knows something
of the bticuage. Is content with mod
nl lure, and dues nut muke great pre
tentions. One charm about traveling In Switz
erland Is the excellence nf the mads;
another Is the i-bsulute cliunlineas ev
erywhere. I have slept In severul hun
dred different places In Switzerland,
and never found a dirty room. When
one irotses over the burd-r Into Italy
the contrsst Is striking. There one
tomes scrci.s dirt and other draw
tacks that mske liavtlltig unpl.-amnt.
I) ii my Journey I would often en
counter a couple of "hnndwrrkt
tuisthe" (Apprentices to a iiieehau
ii si trade who, undnr the law pre
vailing In Germany and some other
ounlrUs, litis to Uavcl around fur
a certain time before they are per
mitted to work as craftsmen. ' They
are a jolly, care-free crowd, their bag
gage usually consisting of an under
shirt and a pair of shoes.
In Napoleon's Footsteps.
On my Journey I covered the great
er part of Switzerland, which Is not
a difficult task, as It is only about
three-fourths as large as San Bernar
dino county. Among the greatest
charms of Switzerland are its beauti
ful lakes, some of them encircled by
enowclad peaks. I went all around
the lakes of Wallenstedt, Zurich, Zug,
Lucerne, Geneva, Lugano, Como and
Maggiore, and then by Bteamer across
them.
At tho conclusion of my tramp I fol
lowed in the footsteps of Napoleon,
crossing the Alps over the Simplon
pass, which he constructed to carry
his guns into Lombardy, a wonderful
road, smooth as a billiard table', wind
ing by easy gradients. At short inter
vals on one side are stone pillars, for
the protection of vehicles. From Brleg,
in the Rhone valley, to Domo d'Os
sola, In Italy, Is over forty miles. I
made, the trip In one day. Dy means
of the Simplon tunnel, the longest In
the world, the traveler now Is car
ried between these two points In about
half an hour.
After a few weeks spent among the
Italian lakes, I took the train for Mi
lan, for sensible- people do not walk
In Italy. Resides the climate, there
are too many other Inconveniences.
The cathedral of Milan to the top of
which I climbed with Its 6,000 stat
ues, I regard as one of the artistic
t .1. .
marvels of the world. The Taj Mahal,
In India, Is more artistic, but it Is
beauty of another order. When one
comes suddenly Into the square in
which stands the cathedral of Milan,
against a background of blue, one Is
forced to gasp. It looks for all the
world like a magnificent piece of white
lace hung up In the sky.
After a few days at Milan I took
the train to Genoa, tho Liverpool of
Italy, where I spent a month. It Is a
most Interesting city of narrow, wind
ing streets and tall, dilapidated
marble palaces, that have been trans
formed Into lodging houses and offices.
On the sixth floor of one of tbeso
I hnd my modest room. In an apart
ment kept by a broken down Russian
countess and her daughter. Elevators
wcro, of courso, unhard of, and there
were no lights In the stairways and
halls, but one could purrhaso tiny wax
tapers, called "scallcttl," that would
burn Just long enough to enablo one
to reach the top floor without barking
one's shins.
Value ef Dead Flits.
Dead files are worth ten cents a
hundred In Chatham, N. J., and that
amount will bo paid for them at Nor
ough hall by a number of prominent
citizens who have organlred the Clean
up club. It -was for tho purpose of
making i natham more sanitary that
tho fly swatting campaign was decided
upon. As a part of the anti-fly cam
I pslgn thousands of swatters will be
! purchased and presented to all school
pupils and householders, storekeepers
and men working about business
! houres. Tho c lub has decided also to
do away with all poison Ivy within
the limits of the municipality.
Inersastd Responsibilities.
"Ho you think a member of congress
ouriit to have more sslury?"
"Yea, sir," replied the plain person.
"Time was when sit he had to do was
lo shake hands, send around garden
seeds and tell funny stories. Now he's
got to sit down and study and try U
understand thlncs."
ATTENTION TO CHICKS
WARM BROODER AND PROPER RA
TION ARE ESSENTIAL.
Eggs Should Be From Carefully Se-
lected Stock, Well Fed and
Housed to Produce Sturdy
Stock What to Feed.
(By DR. SANBORN, Holden, Mass. Copy
right, mt.)
There Is less fuss In rearing of
chicks than a few years ago. A warm
brooder, some fine litter, cracked grain
and grit, with perhaps a mash con
taining ground grain and animal food,
and you should raise 90 per cent of
the chicks.
Every chick deserves to be well
hatched, of sturdy ancestry and prop
erly reared. The eggs should be from
carefully selected stock, well housed
and fed, to produce chicks that stand
adverse conditions. The hen or Incu
bator should do Its part well, as many
a slip Is made between the laying of
the egg and the hatching of the chick.
I prefer the lamp heated brooder to
either the hen or the heatlesa brooder,
for while Borne hens do good brooding
and in some seasons you can raise
good chicks with the tireless brooder,
yet for easy, successful brooding ol
60 chicks my preference Is for the
heated brooder.
The chicks, when dry, are taken
from the hen or machine and trans
ferred to the well warmed brooder. I
prefer It should be fully as warm un
der the hover as was the Incubator,
then, If too hot, the chicks can be
spread out Into the less warm part ol
the brooder floor, or If at any hour
the temperature drops the chicks can
retire to a warmer place under the
hover.
What to Feed Them..
At the start the chicks get cool wa
ter to drink and only the food that Is
In the barn waste Is used to cover the
brooder floor. Really they need . nc
food, and what they find In the waste
Is plenty. When a few days old they
need light feeding of cracked wheat
good fish or beef scrap (personally 1
have found nothing better than a good
grade of fish scrap) added at elghl
days of ago and finely cracked, dry
corn at ton to twelve days. It Is Im
portant that all chick feed be sound,
sweet and clean. Avoid musty corn,
scrap that Is fit only for fertilizer,
and stale drinking water. Unless
there Is Borne grit in the barn waBte
that Is used for brooder floor it should
be supplied. Chicks need a warn
place to retire to when cold, an open
room to get out into and- exercise, at
well as a grass run to range over
when two weeks old. Close confine
ment to hot brcodcrs tends to Klvo
'.leg weakness. As the chicks grow
In age tho heat of the brooder can bt
reduced to about 80 degrees. Toe
'many chicks aro hatched that arc
doomed to die because from weak
stock or Incubated wrongly, but the
blame is usually laid on the brooder
Yearling hens make the best of breed
era.
OVERFLOW FOR BARREL-TANK
Pipe Can Be Removed If Desired ant
vvaier Level bnanged by Taking
Out One of Corks.
Deeming It unnecessary to add an
overflow to a barrel section which 1
'had fitted up for a tank and not car
Ing to remove any of tho attached
pipes, I slipped a piece of rubbei
tubing over the end of a pleco of pipe
so as to make a water-tight fit. and In
scrted it in the outlet In the mannei
Detachable Overflow.
shown, writes James M. Kane ol
Doyleetown, ra., in I'opulur Mechanics
Holes were drilled In tho pipe at In
tervals and plugged with corks. Tin
Water can bo mndo to overflow at any
height by removing a cork In thn nine
It that level. The rubber tubing can
De discarded and the pipe threaded
lo fit into the waste nut at the bottom.
Red Raspberries.
Red raspberries should not be
nipped, but should bo pruned back
from two and ono half to three and
rne-half feet before growth starts In
Ilia spring. Of course, thn olil itaad
canes must be removed and all the
young ones that aro weak. With
pcnancr ana Columbia, the now
growth should bo nlmieil whnn It at.
tains a grow th of 18 Inches, in order
nal a Dusny growth may darelop.
Feed for Gi owing Ploy.
Growing pigs may bo fed a mixture
)f corn or cornmeal seven or eight
arts, and tankage two or three Darts.
As the pigs mature tho tankage may
oe diminished until It occupies about
jne tenth of the rntlon.
KohlRsbl Plants.
Cow seed of kohl rsbl as toon
possible In fine, el! prepared soil
;ow in rows unci thin I ho plauU
itAud ctlgbt Inches ayart.
to
FOR THOSE WHO LIKE TRIPE
Prepared In This Way, Called a la
Constance, It Is Sure to Be
Appreciated.
Wash a pound of thin tripe In cold
wnter, and then blanch It by putting
It In cold water over the Are, and al
lowing It to come to a boll. Remove
from the stewpan, throw away the
water, drain the tripe on a cloth and
cut It In strips two Inches wide and
four inches long. Cut half a pound
of fine bacon in thin slices and Into
strips size of tripe. Chop fine a little
parsley and lay the strips of bacon on
the tripe; sprinkle a little parsley on
each, roll up together and tie with a
string. Cut up a small onion and
small carrot and place, with a bouquet
garni, In a saucepan with the tripe
rolls and a pint of stock. Let simmer
two hours and then take out the rolls.
Mix two ounces of butter and .one
ounce of flour together In a saucepan',
strain in the stock and stir until the
mixture thickens. Add the juice of
half a lemon, a tablespoonful of hot
table sauce .or catsup, the rolls of
tripe, and let remain over the Are long
enough to get thoroughly heated
through. Arrange the tripe rolls
around a mound of -mashed potatoes
or rice and pour the sauce around It
or serve In a separate sauce bowl.
GurniBh with parsley.
SHOULD EAT MORE SALAD
People Would Enjoy Better Health If
Delicacy Were Part .of the
Everyday Menu,
Probably no detail of the French
menu Is so Important to us as the
salad. Very few American families
know what an Invaluable delicacy a
genuine French salad, with a dressing
of good olive oil and pure, fragrant
vinegar. Is Invaluable, because of Its
effect on digestion and health.
There Is very little nourishment in
salad leaves until the oil has been
added, and the oil is what many of us
need, according to doctors who de
plore the Insufficiency of fat In the
average American's diet.
It Is excluded therefrom for the
very good reason that the average
American finds It difficult to digest
Hut It is right there that the salad
comes to the rescue.
The vinegar In It, If genuine, excites
by its fragrance and acidity the di
gestive glands not only In the mouth
and stomach, but In the pancreas,
which acts on alt the constituents of
food, particularly the fats.
There would ba vastly less Intestinal
Indigestion In this country If every
family followed the French custom ot
eating salad at least once a day.
Boiled Fruit Cake.
Two cupfuls of flour, one cupful ot
raisins, one cupful of currants, one
cupful of water, half cupful of lard,
one cupful of sugar, one teaspoonful
of cinnamon, one teaspoonful ot
cloves, one teaspoonful of soda, one
fourth teaspoonful of salt Flavor
with lemon extract. This cake Is
called boiled fruit cake, because you
boil together all the Ingredients ex
cept the flour, soda and extract Put
everything together In an agateware
saucepan and bring to a bolt. Let It
boll a few minutes, take off, and when
lukewarm sift In flour and soda, mix
well and add flavoring. Bake about
one hour in a moderate oven. This
makes a two and one-half-pound loaf
and Is really very good. The recipe
calls for no eggs and no butter and
the cake la therefore quite Inexpen
sive. Rich 8trawberry Ice Cream.
In a double boiler over the Are put
half a pound of sugar and one pint
of cream; when the sugar Is dissolved
stand It aside till very cold. Stem
and mash one quart ot strawberries,
add half a pound of sugar and stand
aside tor one hour. Then press through
a colander. Add ono pint of cream to
the cooked cream that Is now cold;
turn Into the freezer and freeze mod
erately stiff. Then add the strained
berries, turn the crank evenly and
moderately till the mixture Is again
frozen rather hard. Remove the dash
er, smooth down the cream, repack
and stand asldo for an hour and a
halt to ripen.
Pineapple Pis.
One can pineapple chopped One (or
gut the shredded from your grocer).
Add Juice, one and one-halt cupfuls
sugar, one tablespoonful corn starch,
yolks of three eggs, grated rind and
juice of one lemon, one tablespoonful
butter, pinch of salt. Cook until thick.
When cold bake In one crust. Beat
the whites of eggs stiff, add three ta
blespoonfuls sugar, frost pie and set
In oven to brown.
Queen of Puddings.
One pint of bread crumbs, one quart
ot milk, yolks of four eggs, sugar and
sslt to tasto. Flavor with lemon.
Hake 20 minutes. When cold add
thin Inker of Jelly, and frost the top
with the four whites and one cupful
ot sugar. Drown la oven.
' Vegetable Hint
When vegetables have been strained
and are ready to be put in the dish,
It a piece of dry toast is laid on the
bottom of the dish first the remaining
water will be absorbed by the time
they are served.
Use Olive Oil.
When next making white sauce use
olive oil or peanut oil In place of but
ter. The consistency of the sauce
will be quite the same as though but
ter were used and the Savor in do
af Impaired,
O-fOOO-fO-fOOOVO-fO-fOOOOO-fO-fOOO-fOOO-fOOOOO
New Indian Animal Stories
Why the Deer's Teeth are Blunt
By JOHN
00040OtO0-fO-fO000OiO0OtOOiOO-fO00005
Color the Animal
(Copyright, by McClura Newspaper Syndi
cate.) Long time ago, the deer had no
horns. He was a great runner, and so
was the rabbit. All the animals wanted
to know which could run faster, and
they arranged a race. But the rabbit
was caught trying to cheat, and so the
beautiful boms which they hal made
as a prize for the winner were given to
the honest deer.
Tho rabbit said to himself, "I must
get even with the deer for taking the
horns," and so he fixed up a plan.
First the rabbit stretched a big
grapevine as thick as your arm
across a trail and gnawed it with his
sharp teeth until it was almost cut In
two. Then be went back on tho trail
a little distance and made a running
Jump at the vine. He did thlB again
and again, and finally the deer came
along and asked him why be was doing
It
"Can't you see!" said the rabbit. "I
am so strong, and my teeth are so
sharp, that I can bite through that
grapevine at one jump."
"Well, I'd like to see you do it,"
said the deer, who didn't believe what
the rabbit had told him.
"Watch, then!" said the rabbit, and
made a great jump and bit the grape
vine through Just where he bad
gnawed It before.
"If you can do that I can, too," said
the deer. So the rabbit stretched an
other grapevine as big as the first
across the path, but this time be did
MAKING A COASTING WAGON
Boys Can Usually Find Sufficient Ma
terial Lying Around to Build
Dandy Little Coaster.
Tho diagram given herewith shows
a coasting wagon or automobile. After
securing four wheels, get a board 18
inchea wide and six feet long. Tho
front wheels should be attached to
the steering gear, which Is made by
running a small piece ot pipe through
Coasting Automobile.
a larger piece, with the steering han
dle attached, as shown In diagram.
Chains or ropes are attached to the
crosspfece ot the lower part of tho
steering gear, and to each side of the
axlo of tho front wheels. Boys can
usually find the wheels, pipe, and oth
er material lying around the houso
and barn to mako ono of these.
8oms Rowing Hints.
Here are a few hints which you
should remember when you go row
ing: Do not, when learning to row, al
ways watch your oars; you will never
learn to scull or row If you do.
Take great care when getting In or
out of a boat not to upset It.
Don't change seats In mldtrram,
but always wait until you are close
to tho bank.
If you hire a boat, make suro that
everything Is In good condition.
You should not go rowing without
knowing the "rule of the water."
A row-boat going against stream or
tide keeps to tho shore or either bank,
ind keeps Insldo all boats meeting It.
A row-boat going with stream or
:lde keeps In the middle, and outside
ill boats meeting It.
Plausible Prosy Man.
Why Is plausible but prosy man
ike an unrlllcd gun.
Because he's smooth bore.
M. OSKISON
to Suit Yourself
not gnaw it at all. Then the deer went
back on the path, made a long run and
a Jump, as ho had seen the rabbit do,
but when he struck the gravepine It
only threw him backward on his head.
He tried It again and again, bat could
not bite through.
"Let me see your teeth," said the
rabbit at last. So tho deer opened hta
mouth and showed the rabbit his
teeth. They wcro long, liko a wolf'a
teeth, but not very sharp.
"No wonder you can't do the trick!"
said the rabbit. "Your teeth are too
blunt to bite through anything. Let
me sharpen them for you and mako
them like mine. Mine cut through
things Just like a knife!"
The deer thought that was the right
thing, and so the rabbit got a rough
plpce of stone and began to filo away
at the deer's teeth. Ho filed them until
they were down to the gums.
"That hurts!" said the deer, but the
rabbit told him It always hurt a littlo
Just as tho teeth were beginning to
get real sharp. So. the deer kept still.
"Now try It again," said the rabbit
at last. And the deer made a run and
Jump at the grapevine, but this tlmo
ho round that he could not bite Into It
at all.
"Now," said the rabbit, "you've paid
for your horns!" and he ran away
through the bushes.
Ever since then the deer's teeth have
neen so short and bluat that ho cannot
chew anything but grass and leaves.
SOME rOINTS ABOUT DIVING
Few Boys Who Swim Know How to
Travel Under Wster Properly
Practice Makes Perfect
Almost every an.a!I boy who has
ever been In swimming knows how to
dive after a fashion, but few of them
can dive properly or In such a way
as to run no danger of being hurt
while enjoying the lport if you know
how to do It you can dive about aa
well in two feet of water as In twen
ty and Willi equal safety. In varioua
parts ot the country there are now
professional divers who are nightly
making crowds of spectators hold their
breath with apprehension while the
diver drops from a height of 50 feet
or more Into a small tank of shallow
water.
When you dive draw the head down
slightly toward the chest and stretch
the arms forward on a level with the
breast, not raising them above tho
head. Bend the knees a trllle and
make an oblique plunge, taking care,
not to keep the body too stiff. Don't
push too hard with the feet or you will
come down on your back or side.
After entering the water Instantly
throw the head back and turn your
faco toward the surfaco. This will
make your body assume a crescent
shape, bending upward, and you will
slip to the surface Ilko a greased eel
If you have made a deep dive, a swift
stroke or two downward with the
hands will mako you rise very quick
ly. When Jumping from a great height
the legs, arms and head should bo
kept porfcclly rigid. A feeling oi
fright and an odd sensation In tho
bowels give ono a deslro to spod tho
legs and arms or to bend thn body
Doing this will be sure to result In dis
aster. Don't try to make any high
dives unless you have had long nrac
tlco in diving. v
Materialists.
Why may fishmongers be called
materialists T
Because tholr soles are always be
ocala their notice.
Celling Whacks.
If a man bumped his head against
the top of a room what article of sta
tionery would he be supplied with?
Celling whacks (scaling wtt).