RURAL ENTERPRISE FALL COATS PASS IN REVIEW; FROCKS IN WOOL OR SILK MFR0VED UNIFORM INTERN AUGNAI CANNING TIM E TABLE IS Q UITE USEFUL HE procession of new fall coats Is tantes, for presentation at the court of beginning to puss In review ; Im­ ) fashion. One style show follows unoth- portant looking and gracious garm ents, j er In the large cities and here the new th a t Im mediately Inspire respect and arrivals make th eir bow. T here has interest, are In th e vanguard and we ! been some doubts us to w hether some are meeting them for the first time. 1 of them would be well received or T here Is nothing easy-going and cas­ 1 n o t; for certain of them have little ual In th eir style points—they are I lineage and few can point back to original, beautiful, assertive and In­ ! any particular period for th eir origin. creasingly em phasized when coats for They are modernists and original, but form al w ear o r sem idress come Into well behaved and rarely bizarre. view. F irst and most Im portant Is the The most Im portant style note Is the tailored note In street and afternoon changed silhouette—the new coats are frocks and In coats. T here Is no d o u tt fuller and the flaring skirtltne has about its success for American women gone a long way tow ard replacing the I have long adm ired tailored styles. la T Blanching an d Processing F ruits and Vegetables. The following lime table shows the blanching lime required for the vari­ ous vegetables and fruits, and also the time for processing in a hot-w ater bath outfit, and a steam pressure cannel*. The periods given in thia table are for quart Jars. Add 30 minute« for 2-quart Jara atnl deduct 5 m inutes for pint Jars. For a few vegetables, such as corn, beans, peas and asparagus, the United States D epartm ent of A griculture reconnnenda that when u hot-w ater outfit is used in the South, they be processed interm ittently, th at is, from one to one and a half hours on three successive da)«. M ary G raham ,^« B r j» o n «w n - er Z ? .»»sei S«*i Mw SICK RHINOCEROS P r o c e s s in g B la n c h in g P r o d u c ts **I feel so aick, I feel so sick,** said the Tw o-llorned Rhinoceros in the loo. “What is the m atter with you?*’ asked the other Rhinoceros next door. “I feel ao sick, oh, I feel so sick,** repeated the Two-Horned Rhinoceros. “How do you feel sick? “ W here do you feel sick? “ Why do you feel sick? ‘‘Tell us about it,” th e other Rhinoceros said. “Oh, neighbor, and kind Rhinoceros friend,” said the Two-Horned Rhi­ noceros, “when a creature is sick he can’t answ er questions. “He doesn’t know why he feels sick. H e doesn’t know much about anything then except th at he hurts and Is sick all over, and feels as though he couldn’t do anything at all. “Oh, It’s horrid to be sick !" “Poor Two-Horned Rhinoceros,” said the other Rhinoceros. Then the Two-Horned Rhinoceros began to cough, oh. such a cough. It seemed as though he could not get his breath, he was coughing so hard. The keeper heard him cough and came hurrying to him. “You poor Rhinoceros,” said the keeper, “you have whooping co u g h ! “Those terrible Whooping Cough W retches have come to visit you now, Just as they visited those splendid boys John and his baby brother earlier tfds season. “It was dreadful when they visited those two nice boys. “I beard about it. “And those mean w retches now have come to bother my poor Two- H om ed Rhinoceros.” Then, w ithout asking any questions, or fussing with him, the keeper at once gave the Two-Homed Rhinoceros St e a rn l ’rea \ \ « t e r • u r« Cooker M in u te « I.b a M in u te « Hot M in u t e s A p p les ........................ ........................ ............ .. e B l a c k b e r r i e s ............ ................. 14 1 to 2 3 to 4 N one 1 to 10 3 G o o s e b e r r ie s ......... ................. 1 P e sch a a P e a r s .......................... P e p p e r s ...................... .......................... ................. P in e a p p le s ........................ P lu m s .................................... Q u in c e s ............................... R a sp b e r r ie s ...................... R h u b a rb ............................. F a ls if y ................................. S p in a c h or a n y g r e e n s S tr in g b e a n s S w e e t p o t a to e s .................................................... T o m a to e s S ou p m ix tu r e s S tr a w b e r r ie s CORN GIVES MOST CANNING TROUBLE Speed and Care Demanded in Following Directions. N one 2 to 5 2 to 6 3 to 5 15 s e c o n d s R o a st S to 5 P r ic k w ith n e e d le IU N one N one 6 4 8 to 8 S tea m % »lone— p e e l 30 to 60 s e c o n d s N one N one 12 20 120 90 13 15 120 60 90 25 ISO 16 12 16 . • • • 10 6 30 30 5 10 10 30 40 40 15 1« .. •, “You Poor Rhinoceros," Keeper. Said some medicine which would help him us much as possible. Night a fte r night and day a fter day the Rhinoceros coughed, and every minute w hich could he spared the keep­ er was with him looking a fter him and seeing th at he was mude as com­ fortable us he could he made when the Whooping Cough W retches were visiting him. T here they were, quite uninvited, Blanch the Corn In Hot W ater. and yet staying around In a mean way th at they have. They don't care w hether they are id for leaks) and tops should he boiled 15 m inutes and then he left In the hot Invited or not. I’eter Gnome was perfectly furious w ater until ready for use. The rub­ about It. He argued with the Whoop­ bers should be pluced In a hot soda (olutlou made with one tablespoon ing Cough Wretches. “How mean of you to come nnd |oda and one quart of boiling water. bother a nice anim al such ns the Two- If a hot-w ater hath canner Is used (either homemade or commercial), Horned Rhinoceros,” he said. “C an't you stop these mean ways have the w ater heating In It before startin g to cut the corn from the cob. of yours?” A steam -pressure canner Is recom­ But the Whooping Cough W retches did not care. They were so mean mended for use In the canning of corn. If nsed. the w ater In It should he they liked to be mean. How they did act, and how sad started to heating beforehand. A c o ii - w as the keeper, and I’eter Gnome, and taln er of boiling w ater should he In readiness In which to blanch the com. the Tw o-llom ed Rhinoceros. "K eeper,” the Two-Hom ed Rhi­ noceros would try to say between coughs, “make me well. “Please make me well, keeper." And the keeper would say : “I will make you well, If my medi­ cine and good care cau do so. Rhi­ noceros.” When the keeper spoke to the Two- Horned Rhinoceros the Rhinoceros seemed to feel more encouraged and more cheerful. It had been th at very way with John and his baby brother. They had felt so much b etter when their mother or th eir daddy or th eir lovely, young I I, . ■»’ grandm other had talked to them and played with them. * j ' ' J ; A fter a wretched tim e of suffering ; '.>Z for the Rhinoceros he was made all well, and oh, how he did enjoy being well a g a in ! Never were two visitors less w ant­ ed. Never was sny one more de­ lighted to see them go than were the Cut Prom the Cob. Two Homed Rhinoceros, the keeper Remove husk a and silk; blanch and P eter Gnome. The Two-Hom sd Rhinoceros en­ (boll) com for one to five minutes ou joy«! being well more than he ever the cob. Dip for an Instant In eold had In his life before, for he had w ater. A fter cold dip, cut Immediate­ known w hat It was to be 111 and the ly off cob with a sharp, thin bladed great, great difference between It and knife. Speed Is requisite In successful can­ being well was truly rem arkable. ning of com. The best results can be obtained when one person cuts the IV as B a b y S le e p in g ? com from the cob and another Dlls the ag me moving some chslra containers. I’ack the com to within In readiness for the assembly In | one Inch of the top. Add one level tea­ y school, a little four-year-old spoon of salt and one-half teaspoon of »reeded to he helpful by doing ! sugar to each quart. Fill the Jars with me. Since she was quite noisy, I hotting water. But rubbers and tops In­ ; "Sh, don't make so much to position <>n the Jars. When ualng w h e r e u p o n s h e c a m e c lo s e to j Jars with glass tops which have wire d asked with the most charm- i balls the top ball only ahould he put noceace: "W hat'a the m atter, j la place. baby aleeplng!” 1 Place the tilled Jars on false bdttom x . of the N sw com ers. placem ents on dressy coats. A hand­ [ faced wool cloth, rlbhed silk o r crepe some coat of th e sports type th at will satin and one may study in the picture m ake a strong appeal to younger wom­ ; its adaptation of certain favored style en is shown In the picture. It Is made ' features. A group of plaits a t each o f n atu ral kasha, lined with red crepe side. In the skirt, release a little ful­ which appears In the turned hack cuff ness below the hips and they are ac- and revers. It Is bordered with Amer rented by buttons about them, cov­ lean opossum fu r and has a decora­ ered with m aterial like the dress. The tion of buttons down the sides In this vestee and undersleeves ap p ear to be model th e fullness Is developed In of tucked net banded with a very n ar­ front and the fu r border em phasizes row tr a ld and th e tie of narrow rib- the flare In th e skirt, but th e coat bon with long ends is a particularly effective ttnlah for an excellent m odel bangs straig h t at th e back JULIA BOTToMLEY. New style points In fall dresses («, ISM. Wwtsrs Navspsesr UBMaJ are earning In like a ttutk of debu- O ne . : t i ' • L esson for S ep tem b er 6 PAUL W R IT E S TO T H E P H IL IP P IA N S . L E SSO N T E X T — P h i t 1 :7 -1 « ; «1. G O L D E N T E X T — "I can d o a ll th in g s th r o u g h C h r is t w h ic h a t r e n s t h e n e lh m a '— PhIL «:1S. P R IM A R Y T O P IC — P a u l an d U la F r ie n d s. J U N IO R T O P IC — P a u l P r e s s in g T o ­ w a r d th e G oal. IN T E R M E D IA T E A N D S E N IO R T O P ­ IC— C h o o s in g th e B e s t T h in g s . YOUNG P E O P L E A N D A D U L T T O P ­ IC— T h e C h r is tia n e OoaL 10 40 15 10 30 45 10 it 10 10 10 30 of opposition 15 45 70 4. D uties enjoined (1:27-2:18). 5. P aul's promise to send Tim othy and E paphroditus (2:10-30). 15 35 25 120 16 30 of wood In the w ater-bath container or Into the steam -pressure canner. With the hot-w ater hath runner have the w ater above the tops of the cans. When one period of processing Is used, boll steadily for 180 minutes. Corn seems to give the Hverage home canner more trouble than any other product. It 1» especially Impor­ tant, therefore, that extrem e care bo used ami that directions he carefully followed. Much depends upon the age and condition of the com. Select fresh, tender. Juicy corn which has not reached the starchy stage. A little ex­ perience In selecting the car and the ability to recognize corn th at Is Just between the milky and dough stage are Important. Have the utensils In readiness be­ fore starting. T he Jars (already test- the p b f i t z w à t ï h . d d . r>«