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The Poodle is commonly acknowledged to be the most wisely intelligent of all members of the canine race. There is a general belief that he is a fop, whose time is largely occupied in personal embellishment, and that he requires a great deal of individual attention in the matter of his toilet. It may be true that to keep him in exhibition order and perfect cleanliness his owner has need to devote more consideration to him than is necessary in the case of many breeds; but in other respects he gives very little trouble, and all who are attached to him are consistent in their opinion that there is no dog so intensely interesting and responsive as a companion. His qualities of mind and his acute powers of reasoning are indeed so great that there is something almost human in his attractiveness and his devotion. His aptitude in learning is never denied, and many are the stories told of his marvellous talent and versatility.

Not merely as a showman’s dog has he distinguished himself. He is something more than a mountebank of the booths, trained to walk the tight rope and stand on his head. He is an adept at performing tricks, but it is his alertness of brain that places him apart from other animals.

The profuse and long coat of this dog has the peculiarity that if not kept constantly brushed out it twists up into little cords which increase in length as the new hair grows and clings about it. The unshed old hair and the new growth entwined together thus become distinct rope-like cords. Eventually, if these cords are not cut short, or accidentally torn off, they drag along the ground, and so prevent the poor animal from moving with any degree of comfort or freedom.

Corded Poodles are very showy, and from the remarkable appearance of the coat, attract a great deal of public attention when exhibited at shows; but they have lost popularity among most fanciers, and have become few in number owing to the obvious fact that it is impossible to make pets of them or keep them in the house. The reason of this is that the coat must, from time to time, be oiled in order to keep the cords supple and prevent them from snapping, and, of course, as their coats cannot be brushed, the only way of keeping the dog clean is to wash him, which with a corded Poodle is a lengthy and laborious process. Further, the coat takes hours to dry, and unless the newly washed dog be kept in a warm room he is very liable to catch cold. The result is, that the coats of corded Poodles are almost invariably dirty, and somewhat smelly.

Poodle’s General appearance
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Head: Long, straight, and fine, the skull not broad, with a slight peak at the back.

Muzzle: Long (but not snipy) and strong not full in cheek; teeth white, strong, and level; gums black, lips black and not showing lippiness.

Eyes: Almond shaped, very dark, full of fire and intelligence.

Nose: Black and sharp.

Ears: The leather long and wide, low set on, hanging close to the face.

Neck: Well proportioned and strong, to admit of the head being carried high and with dignity.

Feet: Rather small, and of good shape, the toes well arched, pads thick and hard.

Legs: Fore-legs set straight from shoulder, with plenty of bone and muscle.

Hind-legs: Very muscular and well bent, with the hocks well let down.

Tail: Set on rather high, well carried, never curled or carried over back.

Coat: Very profuse, and of good hard texture; if corded, hanging in tight, even cords; if non-corded, very thick and strong, of even length, the curls close and thick, without knots or cords.

One fact attendant on habitual drinking stands out so prominently that none can call it in question. It is that of the steady growth of appetite. There are exceptions, as in the action of nearly every rule; but the almost invariable result of the habit we have mentioned, is, as we have said, a steady growth of appetite for the stimulant imbibed. That this is in consequence of certain morbid changes in the physical condition produced by the alcohol itself, will hardly be questioned by any one who has made himself acquainted with the various functional and organic derangements which invariably follow the continued introduction of this substance into the body.

But it is to the fact itself, not to its cause, that we now wish to direct your attention. The man who is satisfied at first with a single glass of wine at dinner, finds, after awhile, that appetite asks for a little more; and, in time, a second glass is conceded. The increase of desire may be very slow, but it goes on surely until, in the end, a whole bottle will scarcely suffice, with far too many, to meet its imperious demands. It is the same in regard to the use of every other form of alcoholic drink.

Now, there are men so constituted that they are able, for a long series of years, or even for a whole lifetime, to hold this appetite within a certain limit of indulgence. To say “So far, and no farther.” They suffer ultimately from physical ailments, which surely follow the prolonged contact of alcoholic poison with the delicate structures of the body, many of a painful character, and shorten the term of their natural lives; but still they are able to drink without an increase of appetite so great as to reach an overmastering degree. They do not become abandoned drunkards.

No man safe who drinks. ———————-

But no man who begins the use of alcohol in any form can tell what, in the end, is going to be its effect on his body or mind. Thousands and tens of thousands, once wholly unconscious of danger from this source, go down yearly into drunkards’ graves. There is no standard by which any one can measure the latent evil forces in his inherited nature. He may have from ancestors, near or remote, an unhealthy moral tendency, or physical diathesis, to which the peculiarly disturbing influence of alcohol will give the morbid condition in which it will find its disastrous life. That such results follow the use of alcohol in a large number of cases, is now a well-known fact in the history of inebriation. The subject of alcoholism, with the mental and moral causes leading thereto, have attracted a great deal of earnest attention. Physicians, superintendents of inebriate and lunatic asylums, prison-keepers, legislators and philanthropists have been observing and studying its many sad and terrible phases, and recording results and opinions. While differences are held on some points, as, for instance, whether drunkenness is a disease for which, after it has been established, the individual ceases to be responsible, and should be subject to restraint and treatment, as for lunacy or fever; a crime to be punished; or a sin to be repented of and healed by the Physician of souls, all agree that there is an inherited or acquired mental and nervous condition with many, which renders any use of alcohol exceedingly dangerous.

The point we wish to make with you is, that no man can possibly know, until he has used alcoholic drinks for a certain period of time, whether he has or has not this hereditary or acquired physical or mental condition; and that, if it should exist, a discovery of the fact may come too late.

Dr. D.G. Dodge, late Superintendent of the New York State Inebriate Asylum, speaking of the causes leading to intemperance, after stating his belief that it is a transmissible disease, like “scrofula, gout or consumption,” says:

“There are men who have an organization, which may be termed an alcoholic idiosyncrasy; with them the latent desire for stimulants, if indulged, soon leads to habits of intemperance, and eventually to a morbid appetite, which has all the characteristics of a diseased condition of the system, which the patient, unassisted, is powerless to relieve since the weakness of the will that led to the disease obstructs its removal.

“Again, we find in another class of persons, those who have had healthy parents, and have been educated and accustomed to good social influences, moral and social, but whose temperament and physical constitution are such, that, when they once indulge in the use of stimulants, which they find pleasurable, they continue to habitually indulge till they cease to be moderate, and become excessive drinkers. A depraved appetite is established, that leads them on slowly, but surely, to destruction.”

Soil primarily had its beginning from rock together with animal and vegetable decay, if you can imagine long stretches or periods of time when great rock masses were crumbling and breaking up. Heat, water action, and friction were largely responsible for this. By friction here is meant the rubbing and grinding of rock mass against rock mass. Think of the huge rocks, a perfect chaos of them, bumping, scraping, settling against one another. What would be the result? Well, I am sure you all could work that out. This is what happened: bits of rock were worn off, a great deal of heat was produced, pieces of rock were pressed together to form new rock masses, some portions becoming dissolved in water. Why, I myself, almost feel the stress and strain of it all. Can you?

Then, too, there were great changes in temperature. First everything was heated to a high temperature, then gradually became cool. Just think of the cracking, the crumbling, the upheavals, that such changes must have caused! You know some of the effects in winter of sudden freezes and thaws. But the little examples of bursting water pipes and broken pitchers are as nothing to what was happening in the world during those days. The water and the gases in the atmosphere helped along this crumbling work.

From all this action of rubbing, which action we call mechanical, it is easy enough to understand how sand was formed. This represents one of the great divisions of soil sandy soil. The sea shores are great masses of pure sand. If soil were nothing but broken rock masses then indeed it would be very poor and unproductive. But the early forms of animal and vegetable life decaying became a part of the rock mass and a better soil resulted. So the soils we speak of as sandy soils have mixed with the sand other matter, sometimes clay, sometimes vegetable matter or humus, and often animal waste.

Clay brings us right to another class of soils clayey soils. It happens that certain portions of rock masses became dissolved when water trickled over them and heat was plenty and abundant. This dissolution took place largely because there is in the air a certain gas called carbon dioxide or carbonic acid gas. This gas attacks and changes certain substances in rocks. Sometimes you see great rocks with portions sticking up looking as if they had been eaten away. Carbonic acid did this. It changed this eaten part into something else which we call clay. A change like this is not mechanical but chemical. The difference in the two kinds of change is just this: in the one case of sand, where a mechanical change went on, you still have just what you started with, save that the size of the mass is smaller. You started with a big rock, and ended with little particles of sand. But you had no different kind of rock in the end. Mechanical action might be illustrated with a piece of lump sugar. Let the sugar represent a big mass of rock. Break up the sugar, and even the smallest bit is sugar. It is just so with the rock mass; but in the case of a chemical change you start with one thing and end with another. You started with a big mass of rock which had in it a portion that became changed by the acid acting on it. It ended in being an entirely different thing which we call clay. So in the case of chemical change a certain something is started with and in the end we have an entirely different thing. The clay soils are often called mud soils because of the amount of water used in their formation.

The third sort of soil which we farm people have to deal with is lime soil. Remember we are thinking of soils from the farm point of view. This soil of course ordinarily was formed from limestone. Just as soon as one thing is mentioned about which we know nothing, another comes up of which we are just as ignorant. And so a whole chain of questions follows. Now you are probably saying within yourselves, how was limestone first formed?

At one time ages ago the lower animal and plant forms picked from the water particles of lime. With the lime they formed skeletons or houses about themselves as protection from larger animals. Coral is representative of this class of skeleton-forming animal.

As the animal died the skeleton remained. Great masses of this living matter pressed all together, after ages, formed limestone. Some limestones are still in such shape that the shelly formation is still visible. Marble, another limestone, is somewhat crystalline in character. Another well-known limestone is chalk. Perhaps you’d like to know a way of always being able to tell limestone. Drop a little of this acid on some lime. See how it bubbles and fizzles. Then drop some on this chalk and on the marble, too. The same bubbling takes place. So lime must be in these three structures. One does not have to buy a special acid for this work, for even the household acids like vinegar will cause the same result.

Then these are the three types of soil with which the farmer has to deal, and which we wish to understand. For one may learn to know his garden soil by studying it, just as one learns a lesson by study.

I trust this initial effort of mine in the world of letters will find a place among both novices and experts in the tennis world. I am striving to interest the student of the game by a somewhat prolonged discussion of match play, which I trust will shed a new light on the game.

May I turn to the novice at my opening and speak of certain matters which are second nature to the skilled player?

The best tennis equipment is not too good for the beginner who seeks really to succeed. It is a saving in the end, as good quality material so far outlasts poor.

Always dress in tennis clothes when engaging in tennis. The question of choosing a racquet is a much more serious matter. I do not advocate forcing a certain racquet upon any player. All the standard makes are excellent. It is in weight, balance, and size of handle that the real value of a racquet frame depends, while good stringing is, essential to obtain the best results.

After you have acquired your racquet, make a firm resolve to use good tennis balls, as a regular bounce is a great aid to advancement, while a “dead” ball is no practice at all.

If you really desire to succeed at the game and advance rapidly, I strongly urge you to see all the good tennis you can. Study the play of the leading players and strive to copy their strokes. Read all the tennis instruction books you can find. They are a great assistance.

More tennis can be learned off the court, in the study of theory, and in watching the best players in action, than can ever be learned in actual play. I do not mean miss opportunities to play. Far from it. Play whenever possible, but strive when playing to put in practice the theories you have read or the strokes you have watched.

Never be discouraged at slow progress. The trick over some stroke you have worked over for weeks unsuccessfully will suddenly come to you when least expected. Tennis players are the product of hard work. Very few are born geniuses at the game.

Tennis is a game that pays you dividends all your life. A tennis racquet is a letter of introduction in any town. The brotherhood of the game is universal, for none but a good sportsman can succeed in the game for any lengthy period. Tennis provides relaxation, excitement, exercise, and pure enjoyment to the man who is tied hard and fast to his business until late afternoon. Age is not a drawback. The tennis players of the world wrote a magnificent page in the history of the World War. No branch of sport sent more men to the colours from every country in the world than tennis, and these men returned with glory or paid the supreme sacrifice on the field of honour.

The following order of development produces the quickest and most lasting results:

1. Concentration on the game.

2. Keep the eye on the ball.

3. Foot-work and weight-control.

4. Strokes.

5. Court position.

6. Court generalship or match play.

7. Tennis psychology.

concentration.
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Tennis is played primarily with the mind. The most perfect racquet technique in the world will not suffice if the directing mind is wandering. There are many causes of a wandering mind in a tennis match. The chief one is lack of interest in the game. No one should play tennis with an idea of real success unless he cares sufficiently about the game to be willing to do the drudgery necessary in learning the game correctly. Give it up at once unless you are willing to work. Conditions of play or the noises in the gallery often confuse and bewilder experienced match-players playing under new surroundings. Complete concentration on the matter in hand is the only cure for a wandering mind, and the sooner the lesson is learned the more rapid the improvement of the player.

The surest way to hold a match in mind is to play for every set, every game in the set, every point in the game and, finally, every shot in the point. A set is merely a conglomeration of made and missed shots, and the man who does not miss is the ultimate victor.

Foxhounds were the very first of the canine races in Great Britain to come under the domination of scientific breeding. There had been hounds of more ancient origin, such as the Southern Hound and the Bloodhound; but something different was wanted towards the end of the seventeenth century to hunt the wild deer that had become somewhat scattered after Cromwell’s civil war. The demand was consequently for a quicker hound than those hitherto known, and people devoted to the chase began to breed it.

Head:-

Somewhat broad, not peaked like the Bloodhound, but long from the apex to the frontal bones, eyebrows very prominent, cheeks cut clean from the eye to the nostril, ears set low and in their natural condition thin and shapely, but not large, nose large, jaw strong and level, and small dewlaps, expression fierce, and with the best often repellent.

Eyes:-

Very bright and deeply set, full of determination, and with a very steady expression. The look of the Foxhound is very remarkable.

Neck Should be perfectly clean, no skin ruffle whatever. The length of neck is of importance, both for stooping and giving an air of majesty.

Shoulders:-

The blades should be well into the back, and should slant, otherwise be wide and strong, to meet the arms, that should be long and powerful.

Legs and feet:-

The bone should be perfectly straight from the arm downward, and descend in the same degree of size to the ankles. The knee should be almost flat and level; there should be no curve until coming to the toes, which should be very strong, round, cat-shaped, and every toe clean set as it were.

Coat:-

The coat is hard hair, but short and smooth, the texture is as stiff as bristles, but beautifully laid.

Colour:-

Belvoir tan, which is brown and black, perfectly intermixed, with white markings of various shapes and sizes. The white should be very opaque and clear. Black and white, with tan markings on head and stifles. Badger pied a kind of grey and white. Lemon pied, light yellow and white. Hare pied, a darker yellow and white.

Height: Dogs from 23-1/2 to 24 inches; bitches from 22 to 22-1/2 inches.

The desire of pleasing is, of course, the basis of social connexion. Persons who enter society with the intention of producing an effect, and of being distinguished, however clever they may be, are never agreeable. They are always tiresome, and often ridiculous. Persons, who enter life with such pretensions, have no opportunity for improving themselves and profiting by experience. They are not in a proper state to observe: indeed, they look only for the effect which they produce, and with that they are not often gratified. They thrust themselves into all conversations, indulge in continual anecdotes, which are varied only by dull disquisitions, listen to others with impatience and heedlessness, and are angry that they seem to be attending to themselves. Such men go through scenes of pleasure, enjoying nothing. They are equally disagreeable to themselves and others. Young men should, therefore, content themselves with being natural. Let them present themselves with a modest assurance: let them observe, hear, and examine, and before long they will rival their models.

The quality which a young man should most affect in intercourse with gentlemen, is a decent modesty: but he must avoid all bashfulness or timidity. His flights must not go too far; but, so far as they go, let them be marked by perfect assurance.

Among persons who are much your seniors behave with the utmost respectful deference. As they find themselves sliding out of importance they may be easily conciliated by a little respect.

By far the most important thing to be attended to, is ease of manner. Grace may be added afterwards, or be omitted altogether: it is of much less moment than is commonly believed. Perfect propriety and entire ease are sufficient qualifications for standing in society, and abundant prerequisites for distinction.

There is the most delicate shade of difference between civility and intrusiveness, familiarity and common-place, pleasantry and sharpness, the natural and the rude, gaiety and carelessness; hence the inconveniences of society, and the errors of its members. To define well in conduct these distinctions, is the great art of a man of the world. It is easy to know what to do; the difficulty is to know what to avoid.

Long usage a sort of moral magnetism, a tact acquired by frequent and long associating with others alone give those qualities which keep one always from error, and entitle him to the name of a thorough gentleman.

A young man upon first entering into society should select those persons who are most celebrated for the propriety and elegance of their manners. He should frequent their company and imitate their conduct. There is a disposition inherent, in all, which has been noticed by Horace and by Dr. Johnson, to imitate faults, because they are more readily observed and more easily followed. There are, also, many foibles of manner and many refinements of affectation, which sit agreeably upon one man, which if adopted by another would become unpleasant. There are even some excellences of deportment which would not suit another whose character is different. For successful imitation in anything, good sense is indispensable. It is requisite correctly to appreciate the natural differences between your model and yourself, and to introduce such modifications in the copy as may be consistent with it.

Let not any man imagine, that he shall easily acquire these qualities which will constitute him a gentleman. It is necessary not only to exert the highest degree of art, but to attain also that higher accomplishment of concealing art. The serene and elevated dignity which mark that character, are the result of untiring and arduous effort.

The forehand drive is the opening of every offensive in tennis, and, as such, should be most carefully studied. There are certain rules of footwork that apply to all shots. To reach a ball that is a short distance away, advance the foot that is away from the shot and thus swing into position to hit. If a ball is too close to the body, retreat the foot closest to the shot and drop the weight back on it, thus, again, being in position for the stroke. When hurried, and it is not possible to change the foot position, throw the weight on the foot closest to the ball.

The receiver should always await the service facing the net, but once the serve is started on the way to court, the receiver should at once attain the position to receive it with the body at right angles to the net.

The forehand drive is made up of one continuous swing of the racquet that, for the purpose of analysis, may be divided into three parts:

1. The portion of the swing behind the body, which determines the speed of the stroke.

2. That portion immediately in front of the body which determines the direction and, in conjunction with weight shift from one foot to the other, the pace of the shot.

3. The portion beyond the body, comparable to the golfer’s “follow through,” determines spin, top or slice, imparted to the ball.

All drives should be topped. The slice shot is a totally different stroke.

To drive straight down the side-line, construct in theory a parallelogram with two sides made up of the side-line and your shoulders, and the two ends, the lines of your feet, which should, if extended, form the right angles with the side-lines. Meet the ball at a point about 4 to 4 1/2 feet from the body immediately in front of the belt buckle, and shift the weight from the back to the front foot at the MOMENT OF STRIKING THE BALL. The swing of the racquet should be flat and straight through. The racquet head should be on a line with the hand, or, if anything, slightly in advance; the whole arm and the racquet should turn slightly over the ball as it leaves the racquet face and the stroke continue to the limit of the swing, thus imparting top spin to the ball.

The hitting plane for all ground strokes should be between the knees and shoulders. The most favourable plane is on a line with the waist.

Never step away from the ball in driving cross court. always throw your weight in the shot.

The forehand drive from the left court is identically the same for the straight shot down your opponent’s forehand. For the cross drive to his backhand, you must conceive of a diagonal line from your backhand corner to his, and thus make your stroke with the footwork as if this imaginary line were the side-line. In other words, line up your body along your shot and make your regular drive. Do not try to “spoon” the ball over with a delayed wrist motion, as it tends to slide the ball off your racquet.

All drives should be made with a stiff, locked wrist. There is no wrist movement in a true drive. Top spin is imparted by the arm, not the wrist.

The backhand drive follows closely the principles of the forehand, except that the weight shifts a moment sooner, and the R or front foot should always be advanced a trifle closer to the side-line than the L so as to bring the body clear of the swing. The ball should be met in front of the right leg, instead of the belt buckle, as the great tendency in backhand shots is to slice them out of the side-line, and this will pull the ball cross court, obviating this error. The racquet head must be slightly in advance of the hand to aid in bringing the ball in the court. Do not strive for too much top spin on your backhand.

I strongly urge that no one should ever favour one department of his game, in defence of a weakness. Develop both forehand and backhand, and do not “run around” your backhand, particularly in return of service. To do so merely opens your court. If you should do so, strive to ace your returns, because a weak effort would only result in a kill by your opponent.

Do not develop one favourite shot and play nothing but that. If you have a fair cross-court drive, do not use it in practice, but strive to develop an equally fine straight shot.

Remember that the fast shot is the straight shot. The cross drive must be slow, for it has not the room owing to the increased angle and height of the net. Pass down the line with your drive, but open the court with your cross-court shot.

Drives should have depth. The average drive should hit behind the service-line. A fine drive should hit within 3 feet of the baseline. A cross-court drive should be shorter than a straight drive, so as to increase the possible angle. Do not always play one length drive, but learn to vary your distance according to your man. You should drive deep against a baseliner, but short against a net player, striving to drop them at his feet as, he comes in.

Never allow your opponent to play a shot he likes if you can possibly force him to one he dislikes.

Again I urge that you play your drive:

1. With the body sideways to the net.

2. The swing flat, with long follow through.

3. The weight shifting just as the ball is hit.