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K 1 ? EVENING ULLETIN.
. Ttttt HEW TO THE LINE, LET THE CHIPS FALL WHERE THEY MAY.
YGLUS3S 1. MAYSVILLE, SATURDAY EVENING, FEBRUARY 25, iS82. NUMBER 82.
Published every afternoon and
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more of a newspaper than a political
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Time table in ellecl March 111, 1881.
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Uen'l Emigration Agt., Covington, Ky.
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NEW MARBLE YARD.
WE respectfully announce to the public that
we have opened a marble yard on Second
street, above Yaucey A Alexander's stable, and
are prepared to furnish Monuments, Tomb
Stones, Freestone, Pavements, and building
work of all kinds, promptly on short uotice.
COOK A CLARK.
GRANITE AND MARBLE.
J. A, XoCA.ISrrV,
SAMDBL J. DAUGHERTY,
Second St Opposite Myall A Riley's,
Freestone Pavements and all kinds of Building
Stone on hand. Having had an experience
of thirty-two years in the business, I oiler my
Bervices to the public, confident of rendering
To Farmersand Shippers,
BUTl'ER, Eggs, Cheese, Poultry, Wild Game,
Venison. Furs, Grain Apples, Potatoes,
Onions, Dried Fruits, Ac, Send lor price lists
and tags. J. E. PHILLIPS A CO..
niaim 841 Greenwich Street, Now Yoik,
General Produce Commission Merchants.
HOUSE: AND SIGN PAINTER,
glazier, paper hanger, Ac, Second street, opposite
pork house.. Will tIve prompt attention
to all work in mv line, and usk but a reasonable
price. ' " mnr24;
Meat Versus Vegetable Diet.
The most plausible argument we have
seen ottered against the vegetarians for
sometime, is contained in a recent number
of the Boston Journal of Chemistry.
It relates experiments of Professor
Hoffman, which tjnd to show that a far
greater proportion of a meat diet is assimilated
than of vegetable diet. It is
said " we must consider not merely how
much nutriment each put o into the body,
but how much of it remains there and
how much goes to waste." Prof. Hoffman
fed a servant on vegetable diet and
found that not one ha'f of the
matter had beeu digested. The
snine man was next fed on beef, fat and
flour, and only one-fifth of the
substance passed off as waste.
Experiments of other physiologists nre
quoted that gave siini ar results. The
writer then concludes that " the results
of these experiments by independent
investigators evidently agree in proving
that a much larger fraction of nutriment
is utilized in the case of animal thau in
that of vegetable food. They go far toward
knocking away the very foundations
of vegetarianism by showing that
our digestive apparatus is better adapted
to deal with the former than the latter."
The experiments referred to by the
Boston Journal of Chemistry are not
logically conclusive. There is a flaw in
the premises or lots of room for one.
The men experimented upon had in all
probability been raised upon a miscellaneous
diet, and their digestive
powers are an unknown quantity, and so
the experiments cannot prove much until
they are repeated upon a healthy person
who has been raised as a vegetarian.
As people are now, doubtless meats are
digested with less waste than vegetables,
and possibly it remains true for everybody
; but to determine just how much
advantage of this kind is to be credited
to meat diet it will be necessary to make
a large number of careful experiments
upon fair specimens of meat eaters and
vegetarians, trying each on the different
kinds of diet and comparing results.
The animal kingdom furnishes abundant
material for such investigation in
different classes of carniverous and
herbivorous domesticated animals, which
field invites the attention of practical
physiologists who desire to settle the
question. Dr. Footers Health Monthly.
A Close Shave.
Tes, I have had some pretty close
shaves in my lifetime," answered the
captain as he sat down his glass and took
a seat by the stove.
"Go ahead," called three or four at
"Just seventeen years ago this fall,
when I was sailing the Martin from ."
Here six of the men took out pencils
and scraps of paper and began to jot
down names and dates, and, as the captain
observed it, he continued : " But" I
think the closet miss 1 ever had was
about ten years ago, when I commanded
the Daylight. One night, along towards
the last of November, wo were trying to
make Buffalo. That was to be our last
trip. . Well, that was the darkest nigit
I ever saw, and the wind blow great
guns. The schooner climbed mountain
high, and then slid down as if she
meant to strike bottom, and I thought
every plunge would be her last."
"And she finally went on her beam
ends?" asked one.
"Oh, no she rode" as level as a duck."
"And didn't she lose her masts ?"
"Not one. She wont into Buffalo
with evory tiling as taut as you. please."
"Thon where was the miss'?" asked a
"Why, I come within four seconds of
missing the midnight train for Detroit i"
was the calm reply, as he turned over
hii quid. '
The Champion Conversationalist.
All Frenchmen, and especially French
women, know how to talk when they have
nothing to say. This is a most valuable
accomplishment Many a man with any
amount of information inside of him,
which he longed to rid himself of, ha-?
been obliged to remain silent all his iifo
and die dumb because he could not get
started conversationally by talking when
he had nothing to say Your very wiso
aud very reticeut man thinks he must
say something worth saying every time
he opens his lips. This'is a great mistake.
Indeed, it is very questionable
whether the best of his self-reputed wise
sayings wore really worth saying Yit all.
A great deal of the 1 arned sense of a
hundred or two hundred years ago has
turned out nonsense, and it may be the
same way with our reputed profundity.
The man over-careful with his talk
himself from his kind, n.idisn
hermit in a crowd. I doubt if a French
hermit was ever known. The advantageof
being able to talk when you have nothing
16 say is, that it paves the way for talk
when you have something to say. This
has been the secret of the French
and in this, also, is involved much
of the charm of the Frenchwoman.
Another commendable practice of the
Frenchman is that ho (to speak American
gambling vernacular) "plays his kind
for all they're worth," intellectually and
socially. Frenchmen who may meet for
the first time around a table will not
remain strangers. They know that conversation
enlivens a meal, and conversation
they will have. Englishmen, and
Americans, too, in like conditions, remain
glum. They freeze up immediately
on coming in contact with each other.
Frenchmen thaw out. The Frenchman
doesn't care who or what the man opposite
him is, or who he may be or may
have been. He wants some talk out of
him for the present moment and he gets
it. All parties are amii3ed for the time
being, and none are injured. They part
friends and remain strangers. Every
individual, to the Frenchman, with whom
ho may come in transient contact is as
the flower to the honey bee, out of which
he extracts some sweets, then flies away
and forgets it forever. Prentice Mul-ford.
A Charming Luxury.
Snail-eating, says Mr. Thomas
in the Troy 'J'imcn, has been in
vogue for many centuries, and was considered
by the ancient Romans one of
their table luxuries. In Pliny's time
Barbary snath stood first in repute,
those in Sicily ranking next ; and it was
the custom to fatten them for the table
by dieting them upon meal and new
wine. In modern Rome fresh-gathered
snails are hawked by women from door
to door, who boil them in their shells,
stew them or fry them in oil. Snails are
gathered off the vines by the peasantry
in the wine district of France, and are
sent up in cases and wicker baskets to
Paris bailee, whero they are sold by auction,
and are purchased by people who
make it their business to prepare them
for the restaurants and charcutiers.
They are killed by being placed in
scalding water, and, after being removed
from their shel& by the aid of a
piece of wire, are thrown into an immense
copper kettle and boiled for three-quarters
oi an hour in a mixture composed
of water, vinegar, salt and herbs.
They are then replaced in their shells,
the mouths of which are closed with
butter and parsley, and are ready for
sale. To prepare them for the table, it
suffices to plav Jiem in the frying-pan
for a few minutes with a small piece of
butter and without removing them from
their shells. They are sold at the
and charcutiers at thirty and forty
centimes per dozen.