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THE EVENING BULLETIN: HONOLOLU, H. I., SEPTEMBER 9, 1899.
A FIGHTING EARL.
A MASTERFUL SHOWING OF HANDSOME
For Men and Boys,
AT FRIGES TO SUIT THE TIMES.
A fine fitting suit
fortable as it is stylish.
Serges are just the thing for the
weather-no kind of suit is more
popular. These suits usually sell
for $25.00; they are now $15. No
tailor-made suit can excel them.
Joy and hopeful pleasure
abound here. There is a peaceful
and contented satisfaction in the
countenance of this man. It is a
counterpart of the feelings of the
man who buys his clothing and
furnishings of us. Good material,
latest summer fashions, at popular prices.
Linens-Mesh Underwear did you ever try it?
Its wearing affords delight. We are sole agents.
9 AND II
Canada's New Governor General IIm Won
Fame In Ilattle.
Tho Enil of Mlnto, Canada's new
governor general, is far from bolng nn
oxnmplo of decadent English nobility.
Ho is pbyslcnlly mid mentally sound,
lias figured in no society scandals, ban
a baudsomo wlfo mid Rorao pretty daugh
tors and bas for tho best part of bis G8
years lived busily and respectably. As
a Boldior bo took a baud In tbo Turco
Russian war, fought tho Afghans and
served in Egypt, whoro bo was wounded.
lie was military secretary to tho gov
ernor general of Canada when tbo Biol
robolllon broko out mid at bis own ro
quest was inado chiof of staff to Major
General Middlcton, gaining fresh laurels
for gnllautry in action.
Tbo earl is n splendid horseman. Ho
owns many stcoplochasors ana nt ono
time was known as tbo bost cross coun
try rldor in England. Lady Mlnto is
also fond of sport and still bas tho repu
tation of being ono of tho finest lady
skaters in England. Sho acquired tho
art nt Ottawa during bor previous stay
in tbo capital.
Both tho now govornor gcnoral and
his countess aro fond of socioty and the
HOW TO CURE CATARRH.
Information aa to Diet, Drinks, riathlnr.
Clothing and General Care of Hie llodj.
A puro (Hot of fruits, grains and nnts,
itirl If tuillr in ut-ptl Int. It bn tnUnii In tlin
form of buttermilk or koumiss. Avoid
milium tins aim greasy msnes, condi
ments, meats and all Indigestible food
stuffs. A dry diet, which must bo woll
ohowed, is prcforablo, and tho two meal
a day plan of eating. Drink freely, but
not at mealtime. Tbreo pints a day is
Bono too much in hot weather.
At bedtimo tako two or thrco times
i ,,;r.,.,v,7w. 'm
Nautical Talk for People
From the Water.
The coming race for the America's cup
ami numerous yachting contests on Inland
lakes and rivers hare increased Interest
In nautical subjects. Landlubbers, how
ever, are still in ovcrwhelni.ng majority,
sloops and cutters have competed In races
for the America's cup. For many yean
the cup challengers and defenders were
all schooners, and there was some talk
of a schooner challenger for this year.
A schooner has two mnsts Instead of
one. Her sails, ns numbered lu the out-
Weary Baggies Do first t'lug doso
Spaniards do will bo to land at Conoy
Tattered Tom Whatdamago can doy
Weary Baggies A wholo lot. Dey
can shoot do shoots. New York World.
Tfe 1 1
TUB EAItLOF JltSTO.
functions nt Bidenu hull will probably
bo more enjoynblo than they havo un
der tbo Bway of somo of tho past gov
Tbo now governor general bas been
nn car only slnco 1803. Bcforo that ho
was known as Lord Molguud. His full
titlo is tho Bight Hon. Gilbert John
Elliot-Murray -Kynyninond, Earl of
Mlnto und Viscouut Mclguud, Baron
Mlnto nud baronet of Scotland. Tho
family natno is generally given as El
liot, tho other two surnames being con
Tho Earl of Miuto is descended from
tbo celubrated General Elliot, who was
created Baron Hinthflcld for his gal
lant nud successful dofcusoof Gibraltar.
His nix'Cbtor Gilbert Elliot was created
a baronet of Nova Scotia In 1700.
.( tltn BAin(A man nnil urAman afrrA
a week a warm full bath for cleanliness, ly know the dtffeiencc between the dlf-
Hn rl nn rnrli iiinrnlnir Jnko n cool or rerent Kinus or cran. uniy scnoonere,
cold spon go or shower bath. Gradually
lower tho tonipcrnturo. Bub tho skin
well, and In cold wcathor apply a Httlo
vaselln or cacao buttor.
Tako a sullicicnt amount of oxcrciso
tally to produco perspiration, and bo
very careful to avoid taking cold after
ward, changing tbo clothing if neces
sary nud cooling tho skin by n cool
sponging. Thero is no danger in n cool
bath whllo perspiring unless thero is
considerable fatiguo as well as free
Tho clothing must bo carefully ad
justed to tho weatiicr and seaeou. It
must not bo too warm. Bather light
clothing, both day and night, tends to
health and vigor of tho skin nud tho
system nt lnrgo. Wear linen under'
clothing next tho body. Open, looso
toxtnro is best. Woolen clothing may
bo worn over tbo llucu as may bo needed
Tho clothing of tho foct is especially
important. Warm shoos with thick roles
nro needed. Tbo uppcrB may bo of leath
er in summer and felt In winter, if need
ed for warmth. Avoid rubbers except
for brief wear when exposed tomoisturo
underfoot. When rubbers havo been
worn for nn hour or two, tho shoes and
stockings nBwell as tho rubbers must bo
removed, for tho reason that they are
damp from retained perspiration and
tho foot will bo chilled by evaporation
after tbo rnbbew aro removed if dry
clothing Is not supplied, 'ljo kiiiio
principle applies to tho weiring of
mackintosh cloaks and other waterproof
clothing. Tho skin of tho wholo body
must bo kept dry and warm. Special at
tention niuKt bo given to tho feet and
lcgB. Avoid too warm clothing of tho
neck by means of furs, olc. Dr. J. II.
Kollogg in Now York Volco.
' Is any old thing
good enough for you?
Or do you want your
Stationery, and other
Measured For Matrimony,
Feony (going up with tbo prematura
blast) And to t'inlctliot nun account ot
boin nfrnid nv gettin blown up 01 g
np mo good jog on an American war
vessol farr this job. New York Journal.
liow to Make Ox Kje.
Ont flvo slices of bread into rounds
With a largo cutter and then cut out
the center. Toast them an even golden
brown. Buttor a largo plo pinto. Put
tbo rings of toast on tbo pinto, breuk
flvo eggs carefully nud pntouo into each
cavity. Sprinklo lightly with salt and
pepper, pour u littlo cream in between
tbo toast and set in tbo oven until the
egg whlto is Arm. If tho oven is very
hot, placo tho dish over boiling water,
that tho egg may not bo overcooked.
The questions are unnecessary. You can get the best at the
p JOB PRINTING HOUSE.
210 KINO STREET, HONOLULU, H. I.
I DhUGATt I ", " DRLK.IOUA1 f OAliTy I "l H
J " ' ' 'ilillUlin sPEciALLf fob maa"iJi
" v. T. J3am m "Mtn l V . W !. IrW-'.J'Yt-'' !!
ir -&!s-viv; h
OrveTrul will pro Ihcir mer
Consult WANTS in To-day's Bullctingg:
Frau A. So that's your now husband!
A littlo man, isn't hoi I thought yon
were going to marry that tall soap
maker. Fran B. Oh, that soapmaker would
havo inaiio a good husband enough, but
my dear departed Johami's cluthes
wouldn't havo fitted him! Hoitoro.
Tit 1'or Tat.
Mrs. Graves Well, yon might bo sool
slo and laugh now and then when I tell
jnn a gmd tlilngl I'm sure If you wore
to Aay something olovor you would cxpoot
U)(i to luugli.
Mr. Ornvcs Oh, no, my clearl 1
tboiiMii't expect you to understand It
New York Truth.
How to Dlvt Fur Oii-lrlii Catarrh.
Avoid all foods which rcnilily under
go decompobitiuu, hiich nscheebo, meats,
milk, butter and utiimnl fats. Adopt
, the plan of eating twice dally, and
mulco tho diet exceedingly simple. If
you can go to bed for a couplo of weeks
I nnd live wholly upon buttermilk, kou-
j miss or kumyzoou, this will givo you
n good btart. Or you might adopt n
fruit diet for u few days. In tho uso of
fruit, yon mubt bo careful to avoid
seeds nnd skins. Grapes, cooked apples,
stewed peaches and fruit juices uro tho
bei-t fruits for you to tako. You might
tuko in addition a small amount oi some
well prepared cereal food, such a1
granoso, and may also bo ablo to digest
moderate quantities of maltol and bro
Uow to Prepare Onion ruree.
To 1 ( cupfuls of onions bollod and
rubbed through u siovo add one-third of
a cup of cream, tho yolks of two eggs.
Salt and peppor to taste. Beat together
thoroughly und reheat boforo serving.
How He IlilTne Theiu.
First Spaniard Tho orouturo, ah, so
magnlllcuntl Who it M
Second Spaniard You not know! That
is General Klmeter, tho commandant of
thu forces Aiuurlcim.
Flit Spaniard Ah, ah I Ee be cot
well fed? Clovcland Tlaln Dealer.
How to Make Chlrkcn Stew.
Tako two nko chickens about 10
montliB old, cut them In oven sized
pieces, wlpu them very dry in clean
towel or napkin, havo somo nlco fat
ready to fry thum till they aro u nlco
brown, chop one onion, a littlo garllo
and parsley very fine, put it in and cov
er, but do not let it bum. About IS
uiiuutcH boforo it Is cooked add one good
glassful of wbito wiuo und ono can of
French mushrooms. Allow them to lient
through, und It Is ready to bcrve.
How to Cook Vral llrarta.
Veal hearts aro much moro tender
than beef. They should bo pnt on in
cold wuter nnd cooked till tender, nnd
should bo boiled ns soon ns they coino
from tho market. After boiling they
will kcop, nud when wanted for lunch
should bo treated in tho following wny:
Put n tablespoon ful of butter in tho pan
and a slice of onion and n fow shreds of
enrrots, then fiur hearts and a cupful of
tbo water tho hearts wcro boiled in and n
heaping saltspoon ot salt. Oovcr tightly
and allow them to simmer half nn hour.
Turn them whilo ccokiug. Placo on
plattor sllcoH of toast; on them placo
tbo hearts, strain tho gravy, season with
thrco dabhes of paprika and turn over
How to Make Fire Lighter.
Melt ono pint of tar with a pound
and u half of resin, nud ns it cools add
half n gill of spirits of turpentine nud
mix in ns much charcoal and sawdust
ns will make a dry pasto. Spread this
In layers to cool, and when cold break
Into small portions, of which two or
thrco laid at tho bottom of a gratu will
bum brightly and rapidly iguitu tbo
wood nud coal laid upon them.
How to Huh 1'ork.
This is nn excellent niothod of using
np cold roast pork. Cut tho meat into
thin slices and seasou them with pepper
and salt. Chop up two onions and try
them till nicely brown, add thuslkts of
pork to them, together witii ono tea
spoon ful of Hour, two blades of pounded
muce, two chives, n tablespoouful of
vinegar, and hall a pint of gravy Stew
the wholo gtutlyior about half an hour
nud servo up u slues of toast or simply
garnished with sippets of toast.
How to Conk Artlrhoke.
A rather common wny of cooking nr
tichokcu is to bako them. They should
bo peeled and trimmed ns for boiling,
then put in a baking tin, witii two
ounces of butter (melted) nud Kilt and
pepper. Baku for half on hour, when
they should bo a uico brown, but the
must bo well basted to achiovo tho lat
ter result. Artichokes aro good tried in
chips, tbo chips being quite thin and
tho frying medium butter.
Not a Smoking- I'M.
It was a Boston lady to whom tho con
"Madam, this is a smoking car."
Sho looked it over and answered, "I
suspect that you aro tho victim ot an op
tical illusion, duo to thu presence of n
number of smoking men." Washington
BCIIOONEII, WITH 8A1IJ), SI'AHS AND PlltKCt
1. Jib topull. 2. Jib. 3. I'omiijtM. 4.
Forrull. I. Milnwll. 0. Main gad topsail. 7,
Fore gaff topull A. Malnlxxjin. II. Milnmait.
C. Main gait. I). Main lopmait. K. 1'ora gall.
F. Fore tepmaat. 0. Forrmaat. It. Forwlir.
I. Jil.al.jr. J. For. lopmait tay. K. Triatlc
atajr. U Uotau. M. Dowiprit. N. Main ahrtt.
line here given, nr as follows: No. 1, jib
topsail; No. 'J, jib; No. !, forestaysall;
No. -1, foru.ali; No. Ti, mainsail; No. 0,
maintop! nil; No. 7, foretopsall. llcsldci
those which are here numbcu-4 a racing
schooner has on board to be used when
reiulieil different sl'et of Jllitopmill, with
balloon jib. She also cairies a lnnjc tri
angular sail that Is winced out on a Ions
boom lowered down over the side, called
the sptnnaUvr boom, 'litis litiKc sail,
which extends from the topmast hrni
down and nut to tho end ot the spinuakei
bourn and lound Insuie the fmcmnnt, ii
called the spinnaker and Is used only in
running In quarterly or free winds. It
provides n large addition to the boat'i
speed and is often used with the balloon
Jib, the two bellyhn; out In front with
Due effect. The schooner also carries
club gaff topsail over the inalnnall, this
belnc of the rnnie shape as indicated In
the diagram of the cutter.
As the cup Is of lute years belnc sailed
for exclusively between cutters u general
understanding should be had of the rlgi
and sails of these vessels. The chnlleng
ere and defenders are now exactly allk
In appearance, so much so that In several
of the Inter contests it wns impossible to
tell the sails apnit. These sails consist
of a mnlnxall, hoisted aft of the mast
and between a gaff and a boom; a gnff
topvntl that Is set over the tfiifT : a jib top
sail, which Is tho highest of tho three
hendsails; a Jib nud a fnrcstaysnil. Ot
these the gaff topsail mny be of different
sizes, according to the strength of the
wind. It may be a little three cornered
sail, extending between the gaff and top
mast head, or it may lie a much larger
sail extended on poles be end the endit
of the gnff and topmast head. The pola
which extends it beyond tho topmast
bend Is called the yard, and the spnr
which extends It beyond thu gaff end Is
called the club. It was this club that
gnve Us name to the sail, and this large
addition to tho snll area of the boat is
called the club topsail. The use of this
chili, though not of the yard, was dis
tinctly an American production, though
it is now used by tho racers of both
Them are also different sizes ot Jib
topsails, including that which Is gener
ally culled the balloon Jib. This latter la
an enormous spread, covering the whole
front of the boat nud reaching from the
top-of the topmast down to the end of
the bowsprit, while the foot of It, stretch
ed straight, will extend hack aft of tho
must. Tills sail cannot Ijo lined when
the yacht Is close hauled, but may ho Wt
In a fieer wind that is not too sttong for
the si in In on the tnpuinst. This sail of
ten plays havoe with the upper sticks
and miller sumo conditions proves rather
aa elephant In the handling.
The spinnaker is a most imposing sail
when smnitly set. It is sent up tied
lightly iu stopt and appears more like a
rope as seen In the distance. When the
lower end of this rope U hauled out to
the end of the spinnaker boom and the
upper end has ascended to the topmast
i A W
HgA- .... 'TalL: -ss
To clean mirrors mako n pasto o!
whiting and a pint of wator. Lonvoi'
on till dry, and thou rub off tbo pow
der with n chamois.
A now filling for sandwiches oousists
of thin shavings of sugared ginger and
candied oruugo pool.
COTTKIl, WITH 8AII.K, Sl'AUH AMI I'lllNCIPAb
1. Malnull. i. Gaff ti.pui! 3. Club topull.
. Jib topsail. S. Jib. 0. Fun-nil, or "lorctr
ull." A. Mainbnom. II. Lourr unit, a Top
nunt. 1). C'l.ib topull J aril. I) Club topwll
club. F. Malnull gall. (1. Malnshrct. II. Dob-,
atay. I. Hon sprit. J. Topmast tor.-ntajr. K. Jib-'
stay. U Forotay. M. Topmast abrouJ.
head, a quick pull is given on the sheet,
which begins to break out the sail In Hi
central putt. The wind immediately tills
the part broken out, tho yam stops break
i awny, ami smiiieniy tue wnoie or me SKy
nmi landscape In front of the yacht t
shut nut from those ou board, while huge
mens ot light, crcatay fabric fall Into
their Intended setting and fill out and
belly away In front, rlslug high In the air.
' ns airy ns soap bubbles and as powerful
I ns a dozen hones.