Newspaper Page Text
ft ? __RD__NHEIM. » S
i^ The Famous Stock Farm Recently Sold by the Kittson Heirs. U^l I
The recent sale of Erdenheim by the
Kittson estate to Robert M. Carson
not only gave rise to many rumors as to
the future of the famous stock farm,
but it revived in the memory of many
horsemen recollections of past years,
when the name of the old place was a
familiar byword to the sportsmen and
turfmen of this country. Erdenheim
occupies a unique position in the hls
tcry of the American turf, and it is
quite safe to say that no other breed
ins: establishment today can boast a
history more replete with associations
and incidents which were of real con
sequence in racing history. For it
was under the classic shade of Erden-
PRIVATE STABLES, ERDENHEIM.
heim that the famous Iroquois and
Parole first saw the light. Here the
great bob-tailed trotting mare, Flora
Temple, and the almost equally cele
brated dam of Iroquois reared the off
spring which were destined to play
such great parts in the world of horses.
Here amid the scenes of such equine
triumphs, Leamington, the mighty
sire of Iroquois, Parole and other gi
ants, lies under a gray stab of granite,
sleeping his last sleep, while close at
hand are the graves of Flora Temple
and Maggie B B.
Surely any lover of horses who has
a spark of reverence or sentiment in
his composition must be touched when
he looks upon these mute though elo
quent witnesses to an eventful past.
There Is nothing about Erdenheim to
mar the romance of the place. Every
thing is in keeping and worthy of its
glorious past, from the ancient home
stead itself, so rich in its outward evi
dence of a hospitable history, to the
custodian of the place, John McClos
key, whose life has been practically
spent upon it.
Erdenheim is about two miles from
Chestnut Hill proper and overlooks
the glorious Whitemarsh valley. The
beautiful Wissahiekon winds through
its pastures within a stone's throw of
the homestead itself, and the spectacle
of half a hundred brood mares and
foals pasturing upon its banks in the
great fields, is one that is more than
pleasing to a horseman, especially
when he remembers that these very
horses are all aristocrats of their kind,
representing the very highest and
purest strains of thoroughbred blood,
and that many of their ancesters have
pastured for generations amid the
tame beautiful surroundings.
Erdenheim is always associated with
the name of the late Aristides Welch,
who first made the place famous as a
stock farm. Mr. Welch was a charac
ter in his way. He must have pos
sessed great foresight and ability in
the selection of his breeding stock, for
in a short time after he established
the farm, Erdenheim stood at the
head of American breeding establish
ments. He purchased the place some
time in 1862 or '63 from Dr. McCuen,
whose country place it was, and fitted
it up as a stock fram.
In 1869 he purchased Leamington
from R. W. Cameron, now called Sir
Roderick Cameron, of Staten Island,
paying $11,000 for him. At this time
A ris tides Welch was not a very
wealthy man, and it was only through
the assistance of a prominent citizen
of Philadelphia that he was enabled
to purchase the horse. The price was
considered very large in those days,
and there were many who thought it
great folly to put so much money into
a horse, and did not hesitate to say
so. Contrast this figure with the price
paid for St. Blaise a few years ago,
$100,000, and then compare the results
in both Instances, and it will be seen
that Aristides Welch was very far
from foolish when he bought the great
Leamington. The thoroughbred year
lings which were produced at Erden
heim in the earlier days were not sold
by auction in New York city, as is the
custom now with most stock farms,
but Mr. Welch disposed of his young
stock at private sale to his regular
customers, among them were the Loril
lards and other leading turfmen of the
Awarded Highest Honors.
MOST PERFECT MADE.
. pure Grape Cream of Tartar Powder
Vms from Ammonia, Alum or any other adulterant
40 YEARS THE STANDARD,
country. It is said that the few year
lings he thus disposed of realized for
him every year at least $25,000, which
was a much larger sum then than it
Leamington died May 6, 1878, at the
age of twenty-five, from apoplexy, as
was shown by a postmortem examina
tion. He was bred by Mr. Halford and
came to this country with the prestige
of many victories in England. Here he
won many races, but it was as a sire
that Leamington distinguished himself
most of all. As has been said, Mr.
Welch purchased Leamington from Sir
Roderick Cameron, who imported him.
The price paid for him in England,
$7,785 In gold, at that time was equal
to $12,000 in our money. ,
It is interesting to note In Mr.
Welch's old stud books certain entries
such as this one on the page devoted
to Maggie B B and her produce:
"Brown colt by Leamington, born
March 27, 1878. Sold to P. Lorillard in
These are the few words which
chronicle the birth and sale of the
mighty Iroquois, the only American
horse that ever won the Derby.
Flora Temple, the famous old bob
tailed queen of the turf, was pur
chased by Mr. Welch, Oct. 25, 1864, for
$8,000. Flora Temple's history was per
haps the most checkered of all the
eventful careers which some of our
great trotting horses enjoyed. She was
foaled in 1845 on the farm of Samuel
Welch, near Utica, N. V., whose last
name, strangely enough, was the same
__f -J-jßr* _ j__H J^**__l * i ___rra___F___l
•Vv/», ** _*«___■. €_6»T_7*_|ii_! _isfc^^_«_______3
— . .v 1 A* t_i', „fc w^wlk_L _§__________•*> _ __________________ 9______l.__________________l ______
as her final owner's. She was sired by
a horse called One-Eyed Hunter, by
Kentucky Hunter, and her dam was
a mare by a spotted Arabian horse
owned by Horace Terry. So unman
ageable was she and so unpromising
in appearance that she was sold to
William H. Congdon, of Smyrna, N.
V., for $13, who sold her to Kelly &
Richardson for $68. Jonathan Vielle, a
horseman of some reputation, saw the
mare passing his house in the shafts of
a drover's wagon after she had passed
through several hands, and, taking in
her good points, he purchased her for
$175 and sold her in two weeks' time
for $350 to George E. Perrin, of New
York. Perrin bought her in 1850, and
in his hands she developed a great rep
utation, winning many races on the
road and one on the track in 2:49. She
was sold then to John C. Perrin for
$575, and in 1851 she was thrown out of
training by an accident. In 1852 she
passed into the hands of the great
Hiram Woodruff, and it was then that
her turf career began in earnest. This
is too well known to describe here. She
beat all the best horses of her day,
winning seventy-three races of mile
heats, most of them three in five;
eleven of two-mile heats, and two of
three-mile heats. Her two-mile record
in harness, 4:soi_, made Aug., 1859, was
perhaps her greatest achievement. At
Kalamazoo, Mich., in 1859, in a third
heat in harness, she beat 2:20 for the
first time by trotting in 2:19%. Dur
ing her turf career she became the
property of Mr. William McDonald, of
Baltimore, from whom Mr. Welch pur
chased her. Her offspring at Erden
heim were three in number. The first
was by Rysdyk, dam Lady Duke, by
Lexington, a filly, sold to A. B. Conger
for $1,500. The second was a colt,
Prince Imperial, by William Welch, a
son of Hambletonlan. sold to Mr. Rob
ert Eonner for $5,000. The third foal
was a filly by Leamington, sold to Mr
Robert Steel for $2,000.
Flora Temple died Dec. 21, 1877, and
was buried on the lawn at Erdenheim.
To return to the place, Commodore
N. W. Kittson purchased Erdenheim
in 1881 and under his ownership and the
management of Maj. Hubbard it was
continued as a great breeding estab
lishment. At his death It passed into
the hands of his sons, who were in
terested in the farm until Its recent
sale to Robert M. Carson. Various
rumors have been circulated to the
THE SAINT PAUL GLOBE: MONDAY, AUGUST 24, 1896.
effect that Mr. Carson purchased the
place in the Interest of the Union Trac
tion company and that it would be
established as an excursion ground,
but such a course is highly improbable.
Mr. Carson's reasons for purchasing
Erdenheim have not been made pub
lic, but it is more than likely that it
will be continued as a stock farm
for some time to come.
The old homestead Itself, except
from a purely equine point of view,
Is probably the most interesting thing
about the place. It stands there,
white and stately in the sunlight, over
looking the lovely Wissahiekon and so
suggestive of by-gone hospitality that
it almost seems to speak and bid one
enter. It is vacant now, but in excel
lent order, and it does not need an
active imagination to fancy it tilled
with the fair women and brave men
of the old days or to hear the voices
and laughter of the jovial spirits who
were prominent in the affairs of our
turf in its earlier history. The style
of the house is Colonial with great
pillars running up to the roof, and
inside the halls and room* are large
and comfortable with great fire-places
and large windows.
To the right of the house and within
a hundred feet of it, is the stable which
Mr. Welch built for Leamington in
1876. It has since been fitted up as an
office, but the care and elegance with
which it was built show how devoted
Mr. Welch must have been to the com
fort of the great stallion.
On the left of the house and in the
shade of some of the stately old trees
which abound at Erdenheim, are the
graves of the three great horses men
tioned above. Flora Temple's comes
first, marked with a gray slab of gran
ite, and next to her lies Leamington,
whose grave is similarly indicated. But
Maggie B. 8., his famous mate, the
mother of kings, lies next to him in an
unmarked grave. Surely she, too. de
serves a stone to tell future genera
tions where she lies and to remind
them that she, too, as well as Leaming
ton, was the parent of a Derby winner.
Just beyond these historic graves and
near the entrance to the homestead is
the handsome private stable built by
Mr. Welch. It is in excellent preserva
tion and quite in keeping with the
beauty of the old place
Across the road from the homestead
Is the old main stable, the stallion sta
ble and the training stables. The old
stable and stallion stables were built by
Mr. Welch, but the circular training
stable, with its covered track, was
built by the Kittsons. It contains
forty-two loose boxes, each fourteen
feet square, and is as complete in its
way as anything of the kind in the
In the stables just now there are sev
eral horses of national reputation, the
property of various owners. For In
stance, there is Devotee, quite a cel
ebrated stallion, owned by Edward
Kelly, of New York. Devotee won first
prize for thoroughbred stallions at the
recent Philadelphia horse show, be
sides many other victories in the show
ring and on the turf. He is a handsome
hay, 9 years old, by Alarm out of Sis
ter of Mercy, and was bred at Erden
Here also Is Longford, by Longfel
low, the property of a New York gen
tleman and a famous performer in his
Theodore Cuyler Patterson, who has
always taken deep Interest in the place
and whose name has been identified to
a very considerable extent with its his
tory, keeps here his famous Americo-
Arab stallion, Abdul Hamid 11., by
General Grant's imp. Leopard. Abdul
Hamid 11., was bred by Mr. Randolph
Huntington in pursuance of that gen
tleman's theories regarding the cross
of the pure Arab upon the Clay strain
of American trotters, and certainly he
is a splendid type of a horse. From a
purely artistic point of view he is
probably the handsomest animal in
the country, and as the medel for a
statue he would make the reputation
of any sculptor. As a sire Abdul Ham
id 11. has proved himself as good as he
looks, having- sired Kasim, also the
property of Mr. Patterson, and a win
ner in many show rings.
It Is difficult to justly estimate the
value of these horses, since they are
unique in their way, and the horse
shows do not provide classes for them,
but their influence in breeding horses
and ponies of the harness and saddle
types can only be realized long years
from now. It is only a question of
time when the breeding of a fine grade
of ponies of the larger sort for polo,
saddle and harness purposes will be
taken up very extensively here and be
come as much of a hobby with many
breeders as it is now in England, and
when it does the value of this strain of
blood which Mr. Patterson is so care
fully conserving will be more appre
ciated than it is at present.
In an adjoining stall to Abdul Hamid
is Cupid, Mr. Patterson's prize-win
ning saddle and harness pony, as clever
and sporting-looking a little roan as
ever stood on four legs. Near him is
Omar, the yearling c_lt. which was
entered in the thoroughbred class at
the horse show and barred out by the
committee upon the ground that he was
not a thoroughbred. Whatever he is,
he is certainly a grand-looking colt,
very large for a yearling, with superb
bone and conformation. He has all
the lines of a fast runner and a great
jumper, and he is now being trained.
If he does not distinguish himself on
the flat he is almost certain to develop
into a steeplechaser of a type which
the present revival of that splendid
sport is rendering very valuable. He
is by Abdul Hamid 11., out of By Play
of the Liver, Kidneys
and Bladder are quickly
relieved and permanent
ly cured by using
Dr. J. H. McLEAN'S
LIVER AND KIDNEY
For sale at Druggists, Price, $1.00 per bottle
The Dr. J. H. McLean Mcoicinc Co.
ST. LOUIS, MO.
f THE HOUSEHOLD.
THE LUSCIOUS PEACH.
Pie, Pudding, 00-bbler, nutter and
* -catlier" Matfdc *Irom __i_ Po_> fi
That luscious fruit, the peach, is rel
ished by almost everybody, In what
ever form it ma*y appear. The usual
manner of cooki»g peaches is canning,
preserving, or pickling for winter use,
but the fruit may be prepared also in
many other delicious ways, each one
seeming more acceptable than the
The skin of the peach is very un
wholesome, coohaed or in the natural
state, and always should be removed.
The peach stone contains a nut meat
that is exceedingly good to use as a
flavor in custards, creams and syrups.
To make a peach compote: Put into
a saucepan, inproportion two cups to
one, granulated sugar and water; put
over the fire, and when the sugar is
melted and the syrup boiling put in,
a few at a time, the peaches that have
been peeled and cut Into halves, and
cook them until they are tender but
not soft enough to lose their shape;
take the peaches out with a perforated
spoon and arrange them in a circle or
pyramid on a glass dish. Cook the re
maining peaches and add to the others.
Crack the stones, remove the meats,
blanch them and add to the boiling
sugar. Let the syrup cook fifteen min
utes, or until it will almost jelly; when
cold take from the fire, and when the
syrup is cool, but not set, put with a
spoon over the peaches. The syrup
should be cold enough to remain on
the fruit. When the peaches are per
fectly cold, serve them with cream or
A delicious dish is made thus: Peel
as many good-sized peaches as are
needed, cut them in halves, and lay
them in cold water to keep them from
turning dark. Remove the meats from
the stones, blanch them, and add dou
ble the quantity of blanched almonds
that there are peach meats; chop the
nut meats together. Drain the pre
pared fruit and fill the space in each
half with the chopped nuts; place the
halves together and stand them in a
baking dish, one beside the other, so
they cannot fall apart. Put a tea
spoonful of sugar upon each peach,
add two tablespoonfuls of sherry, cov
er the dish and place in the oven in a
pan of hot water. Cook from fifteen
to twenty minutes. When the fruit be
comes cold so the peaches can be han
dled without breaking, carefully re
move them to a glass platter. Serve
them very cold. Sweeten and flavor
with wine or scant pint of cream, whip
and drain it well, and pile it around
Sponge cake with peaches and
whipped cream is an exceedingly nice
dessert. Bake a delicate sponge, sun
shine or angel cake, in a biscuit tin,
making a thick sheet. When the cake
becomes cool enough to handle, split
it with a sharp-pointed knife through
the center, around the edge and break
the cake apart. Lay the lower part on
a pretty platter, cover the cake thickly
with peeled and sliced peaches, sprin
kle powdered sugar over them, and
place the upper part of the cake on
the prepared peaches. Meanwhile
sweeten some cream and flavor with
wine, whip light, drain well and keep
in a cold place. Pile over the cake,
covering it all. Blanch and chop flne a
few almonds and scatter over the
A peach pudding may be made of
stale sponge cake. Cut the cake in
thick slices, dip them in sherry, and
put a layer in the bottom of a pudding
dish. Fill the dish with peeled and
sliced peaches and sprinkle the fruit
with sugar. Make a meringue of the
whites of two eggs, beaten light, and
two tablespoonfuls of sugar; spread the
meringue over the peaches and place
in a moderately cool oven long enough
to lightly brown over the top. Make a
custard of one pint of milk and half
a cup of sugar. When the milk boils
stir in the beaten yolks of the eggs,
cook a moment and remove from the
fire. Stir the custard until partly cool,
then flavor with one teaspoonful of
vanilla, and serve with the pudding
for a sauce. Both the custard and
pudding should be ice cold.
For a peach and rice^pudding: Wash
half a cup of rice and soak for an hour
or more in water enough to cover it.
Put two and one-half cups of milk over
the fire in a double boiler. Drain the
water from the rice and put the rice
with the milk; add a saltspoonsful of
salt and cook slowly two hours with
out stirring. Select one dozen large
peaches, peel, cut them in halves and
lay in cold water to prevent their turn
ing dark. Make a syrup of one and
one-half cups of sugar and an equal
amount of water; put the prepared
peaches in the syrup and let them just
simmer fifteen minutes. Then take up
the rice and arrange half of it in a
mound on a hot dish. Over the rice
put half of the peaches. If any of the
halves are broken use them on this
layer. Cover these with the remaining
half of rice and arrange the peaches
that are left prettily over the top.
Add two tablespoonsfuls of wine to the
hot syrup, pour it over the rice and
peaches, and serve,
A pretty way to serve peaches whole:
Select perfect fruit and frost them by
first dipping them in boiling water fer
a moment; then rub the skin off. Have
beaten light the whites of three eggs
and add to them a couple of tablespoon
fuls of water. Dip the peaches In the
egg mixture and then roll them in
sifted powdered sugar; place upon a
plate, not allowing one peach to touch
another, and put the plate in a window
where the fruit can get sun and air.
When the coating is partly dry, roll
again in the sugar. When perfectly
dry put in a cold but dry place until
ready to serve, i Arrange them on a
dainty dish and garnish with maiden
hair fern or geranium leaves.
The old recipes of the grandmothers
are perhaps better than any new ways
that can be found. One is for peach
cobbler. Line a pudding dish with a
thick crust. Peel and cut Into quarters
peaches enough to fill the dish, heaping
them; cover with .sugar, a little ground
cinnamon and th© juice of half a lemon.
Cover the dish with a thick rich pie
crust, put the ddsh In the oven, and
bake very slowly until the crust Is
of a dark brown. When it is baked
take a silver spoen and break the top
crust into pieces, jetting some of them
mix with the fruif. This "pie" may be
eaten hot or coJd and a pitcher of
cream should be served with it.
An old-fashioned sweetmeat Is peach
butter. Peel ripe peaches, remove the
stones, and put the fruit in a preserv
ing kettle with sufficient water to cook
the fruit soft. Rub the peaches through
a colander and to every quart of peacb
pulp put one and one-half pounds of
sugar; put over the fire and boll very
slowly one hour. Stir frequently to
prevent burning. Put in jars, and
when cold cover and keep in a cool
To cure peaches in the sun: The yel-
low peaches are the beat to use for
preserving in this way. Peel the
peaches, cut them into halves, and re
move the stones. Make a syrup of two
pounds of sugar and one pint of water
for six pounds of fruit. When the sugar
is dissolved put in a few pieces of the
fruit at a time and let them cook slow
ly until the peaches begin to look clear;
take them out of the syrup with a per
forated spoon and carefully spread
them on plates and put in sun to dry;
sift powdered sugar over them, putting
on a little at a time as the fruit dries
and covering all sides. If any syrup
comes from the peaches remove them
to fresh plates. When the peaches are
quite dry lay the halves carefully in
a jar, sifting a little sugar between the
layers. Many years ago these were
used for an after-dinner sweet, and
would be welcomed, no doubt, at
A very old sweet, favorite with the
Southerner, is peach leather. Rub the
fruit hard to remove the fuzz and take
out the stones. Stew as many peaches
as you choose, allowing one-quarter of
a pound of sugar to each pound of
fruit; cook them slowly and with a
wooden spoon mash the fruit smooth
as it cooks. When the mixture has
cooked down dry enough so it will not
run, spread the mixture very thin over
buttered papers and place in the sun
to dry. When dry it can be rolled up
like leather. Wrapped in a cloth and
put in a tin box it will keep from sea
son to season if locked up and the key
lost. When needed, cut the leather in
thin slices from the rolled end and
place them on bonbon dishes to serve.
USES FOR MELONS.
They May Be Made to Serve as Des
sert as "Well as a Breakfast
The melon, so highly prized by many
as a breakfast fruit, may also be made
to serve as a dessert, entree, or relish.
Cantaloupes or muskmelons should
be washed when brought in from the
market and laid beside ice to become
cold. The method of cutting melons
in halves, removing the seeds and
filling the space with ice to cool them
draws the sweetness from the fruit.
Frequently melons will be found
which are not quite ripe; they may be
made into a delicious spiced fruit by
allowing three and one-half pounds of
brown sugar to seven pounds of fruit
and one pint of vinegar. Peel and cut
the fruit into little-finger pieces. Put
the sugar and vinegar in a porcelain
lined kettle, with an ounce each of
whole cloves, mace, allspice and stick
cinnamon. Place It over the fire, and
when the vinegar boils add the fruit
and cook fifteen minutes. Take the
kettle from the fire, cover, and stand
it on one side. The next day let the
fruit slowly come to a boil, and again
put it on one side until cool. Repeat
this four times, then place the fruit
in jars and seal.
To make melon fritters: Soak some
slices of melon in sherry and sugar for
half an hour or longer. Make a batter
of one cup of flour sifted into a bowl,
a saltspoonful of salt and a teaspoon
ful of sugar; separate two eggs and add
the yolks to the flour mixture, with one
tablespoonful of melted butter and
half a cup of milk; beat the whites of
the eggs light and add last, beating
the mixture very hard before stirring
in the white. Drain the pieces of
soaked melon, dip them in the batter,
and fry them in smoking hot lard until
they are a golden brown. Dust the
fritters with powdered sugar or serve
the following sauce with them: Stir
together half a cup of powdered sugar,
one heaping tablespoonful of butter,
and one teaspoonful of flour. Gradu
ally stir in half a cup of boiling water,
place over the fire, and cook until clear,
stirring all the while; add the strained
juice of one lemon and serve.
For melon cream: Peel the fruit and
remove the seeds; slice the fruit and
put it into a preserving kettle. To one
good-sized melon add half a pound of
granulated sugar and cook until the
fruit Is soft. Add a quarter of an
ounce of gelatine which has been soak
ing in a very little cold water, and
rub the mixture through a sieve and
flavor with a teaspoonful of wine.
When the mixture is cool beat it with
a whip until it is light, then beat in a
generous quart of whipped cream and
pile upon a glass dish and serve very
cold. If desired, more wine or a little
Jamaica rum may be used.
For baked melons: Pick out canta
loupes or muskmelons that are not
quite ripe, peel them, cut in halves,
and take out the seeds. Fill the space
with chopped apples and prunes, al
lowing one good-sized apple to half
a dozen prunes. Chop them together
and stir into them the juice of half a
lemon, three tablespoonfuls of vinegar,
and a dash of cinnamon, mace and
ginger. Put the filled half lemons in
a baking dish partly filled with water,
place the dish in a moderate oven and
bake about forty minutes. Serve the
baked melon cold.
HINTS FOR THE HOUSEHOLD.
The following is an excellent substitute for
cream to eat on fresh fruits: Beat together
the whites of two eggs, a level tablespoonful of
sugar, a piece of butter the size of a hick
ory nut, and one teaspoonful of corn starch.
Stir in half a cup of cold milk and beat very
hard. Put one cup of milk over the Are and
when It boils draw the dish to a cooler part
of the range and pour in the egg mixture
Let it simmer until the milk thickens a little.
When cold, strain through a sieve.
If a clean cloth wrung out of water to
which half a teaspoonful of ammonia has
been added is used to wipe off a carpet which
has been recently swept, it will remove the
dusty look and brighten tho colors.
Do not throw away old preserve jars which
have lost their covers or whose edges have
been broken so that the covers will not fit
tightly. They are excellent for holdine
pickles. When filled tie a piece of cotton
cloth over the top to keep out Insects and
put the jars away in the storeroom closet.
If you have not a cool stcreroom where any
amount of butter may be kept sweet and firm
cover the butter with a brine. First make
the butter into rolls and wrap them in pieces
of muslin. Make a brine of six quarts of
water, using so much salt that an egg will
float in it. Add two tablespoonfuls of granu
lated sugar and half a tablespoonful of salt
peter. Have the brine come to a boil, and
when it is coid strain it over the butter.' The
brine should more than cover it. A weight
can be put over the rolls to keep them under
the surface to exclude the air.
If grass stains in white goods are rubbed
with alcohol fcef&re articles are put into s->ap
and water the stains may be readily removed
When swansdown becomes soiled it can be
washed in the following way: Baste the strips
on a piecs of muslin and wash in warm
water with white castile soap; the**- rinse and
hang in the wind to dry. Rip the pieces from
the muslin and rub them carefully between
the fingers to soften the skin.
If an unexpected lunch box has to be pre
pared and there is no meat available for
sandwiches, take the yolk of a hard-boiled egg
and mash it smooth with a tablespoonful of
melted butter; add half a teaspoonful each
of salt, white pepper and mustard, and one
quarter of a pound of common cheese grated.
Then stir in a scant tablespoonful of tfnegar
and spread between thin slices of bread.
Such sandwiches will be hailed with delight.
One of the most convenient things to be
found in a kitchen is a set of tin meas
ures with a small lip. They should measure
from a gallon down to a half-gTII. They fit
one inside the other, and so require a very
Put a piece of horseradish root into each
Jar of pickles. The vinegar will retain its
strength longer and the pickles will be less
likely to become soft and mould.
Black and dark colored lawn and cambric
shirt waists and dresses are best stiffened
with gum arabic. If, however, starch is
used it should be made very dark with indigo
blue and the garment turned wrong side
out when put into the starch. That will
prevent the starch from showing plainly on
the right side when the garment is ironed.
It is said that when you are molested by
ants they may be destroyed by taking a quar
ter of a pound of flour of brimstone and two
ounces of potash, putting them in an iron
or earthen dish and standing it over the fire
until they are dissolved and mixed together.
When cold rub the mixture into a powder;
put a little of the powder in water and
sprinkle it around. The ants will leave and
YOU ARE ALL COMING
WHICH WILL YOU DO?
It's easy to guess if you read our offer on Another Page.
VAGRANT VERSE. \
THE ROOF TREE.
Home, no more home to me, whither I wan
Hunger, my driver, I go where I must.
Cold blows the winter wind over hill and
Thick drives the rain, and my roof Is In the
Loved of wise men was the shade of my roof
The true word of welcome was spoken in
the door — /
Dear days of old, with the faces in the fire
Kind folks of old, you come again no more.
Home was home, then, my dear, full of kindly
Home was home then, my dear, happy for
Fire and the windows bright glittered on the
Song, tuneful song, built a palace in the
Now, when day dawns on the brow of the
Lone stands the house, and the chimney
stone Is cold;
Lone let It stand, now the friends are all de
The kind hearts, the true hearts that loved
the place of old.
Spring shall ccme, come again, calling up the
Spring shall bring the sun and rain, bring
the bees and flowers;
Red shall the heather bloom over hill and
Soft flow the streams through the even
Fair the day shine as it shone on my child
Fair shine the day on the house with open
Birds come and crop there, and twitter in the
But I go forever and come again no more.
— Robert Louis Stevenson.
Paulina's lips were all a-pout,
And wrinkles wreathed her brows,
As wrinkles do when pretty girls
Engage in petty rows.
The mother of Paulina had
Refused to let her go
A-wheellng with a nice young man
Paulina had for a beau.
"Nay, nay, Pauline," her mother said,
"You must not go alone;
And being stout you know that I
Won't act as chaperon."
"But, Mamma, listen," urged the maid;
"You know, or ought to know
How many miles I've gone when I
Am out an hour or so."
"You know that my cyclometer
Is certain to betray
The minutes that perhaps you think
We dally on the way."
Her mother frowned, "My dear," she said,
"Last night I chanced to see
Your beau and you absorbed in talk
Beneath a spreading tree."
"And as you talked, he whirled your wheel
Until the figures showed
That you had traveled twenty miles
Or more along the road."
Oh, maidens fair and lovers true,
If you would win the fight,
Don't play your cyclometrlc game
Unless you're out of sight.
— W. J. Lampton.
You like my little songs you say,
And have done so this many a day.
They are things that will not be forgot.
Albeit you understand them not!
You ask me what they signify;
You wish you knew. And so do I,
But neither you nor I can tell,
For I at most am but a shell,
And that which seems to sing In me,
The murmur of the distant sea!
— Richard Henry Stoddard, in the Independent.
A treeless stretch of grassy plains,
Blue-bordered by the summer sky;
Where past our swaying, creaking stage,
The buffaloes go thundering by,
And antelope in scattered bands
Feed in the breezy prairie lands.
Far down the west a speck appears,
That falls and rises, on and on.
An Instant to the vision clear.
A moment more, and it is gone —
And then it dashes into sight.
Swift as an eagle's downward flight.
A ring of hoofs, a flying steed,
A snout— a face — a waving hand—
A flake of foam upon the grass
That melts— and then alone we stand,
As now a speck against the gray
The pony-rider fades away.
TO A CIGAR.
Flower of Havana, cheer my lonely way
With wistful thoughts of sunny Cuba's Isle;
Where smart maids roll the golden leaf all
And with light laughter merry toll beguile,
Or glad Castilian lay!
While far away, alone I sadly ride
My weary Journey under sullen skies.
Bid me forget yearnings unsatisfied.
And close in reverie my aching eyes —
The hard world left outside.
Weary of heart and brain, and craving rest,
Firm friend, I turn from faithless friends to
Bring to my thoughts the purple mountain's
Thy home of mellow radiance bid me see —
The warm, luxuriant West.
Yet, while I muse, the precious moments
From solid life one sunny hour to snatch
And feast on fancied joys, thus, then I haste—
• • • • • * •
(Fill In full-flavored expletives to taste)
The train is off— l haven't got a match.
— St. James Gazette.
God and I, In space alone.
And nobody else In view.
And "Where are the people, O Lord?" I said,
"The earth below and the sky o'erhead
'And the dead whom once I knew?"
"That was a dream," God smiled and said;
"A dream that seemed to be true.
There were no people, living or dead;
There was no earth and no sky o'erhead —
There was only myself and you."
"Why do I feel no fear," I asked,
"Meeting you here this way?
For I have sinned, I know full well;
To spend the great Carni-
val Week in St. Paul.
Some of you will buy your
Railroad and Admission
Tickets— others will come
on Free Tickets furnished
by the GLOBE.
And is there heaven, and is there hell,
And ia this the Judgment Day?"
"Nay! those were but dreams," the great God
"Dreams that have ceased to be.
There are no such things as fear or sin;
There is no you— you have never been—
There is nothing at ail but me'"
—Ella Wheeler Wilcoxd, in the Chap-Book.
The knife used for peeling a pineapple
should not be used for slicing It, as the rind
contains an acid which is liable to cause a
swollen mouth and sore lips. The Cubans
use salt as an antidote for the ill effects of
OX EVERYBODY'S LIPS_
The City o* St. Paul Has Never Wit.
nessed Such Excitement an Is
Dally Seen at the Windsor Hotel.
Hundreds of people have visited the Greatest
Divine Healer, Prof. Bellairo, and all seem
to be dumfounded. The Professor diagnoses
all cases without asking the patient any
questions. If he accepts your case, he gives
y £ u » -written guarantee, and if no cure is
e&ected he refunds the money. He only caters
for such casea which have been entirely
abandoned by other physicians. He takes
cancers and tumors without the use of knife
nor pain to the patient; also cures consump
tion, paralysis, blindness, rheumatism and
all stomach and nervous troubles. As the
professor la perfectly reliable and responsible
we would advise all who are in need of his
skill to call on him and make an early en
gagement, as he came here by special re
quest, and will only take a very limited num
ber of cases, so call early at Prof. Bellairo's,
Windsor Hotel, Room 48. Office hours daily
from 9 a. m. to 7 p. m.
The Rest Yet.
In addition to G. A. R., K. of P., State
Fair, Festival of Ceres, each with its own
special features, there will be Innumerable
other attractions, all combined, making Carni
val Week, Aug. 31 to Sept. 5, the grandest
display and most wonderful In the history
of our Twin Cities. The Soo Line appre
ciate this fact, and have compiled a twelve
page programme (in itself a splendid sample
of printers' art), giving in detail, day by
day, everything of interest to be seen. On
first page Is Index for ready reference, en
abling town people to see everything, and in
valuable to strangers. These programmes will
bo given free on application to Soo Line
Office, 398 Robert street (Ryan hotel).
Northern Pacific Changes Depots in
On and after Tuesday, Sept. 1, all Northern
Pacific passenger trains will arrive at and
depart from the Minneapolis station of the
C, M. _ St. P. Ry., corner Washington and
Fourth avenues south.
Bookkeepers and Cashiers Bonded
By the National Surety Co. W. B. Joyce N.
W. Mgr. ; E. S. Tuttle, agt., 26 Merchants'
Nat. Bank Bldg. Court and Contractors*
Interlake Regatta Trains.
On Aug. 25, 26 and 27 the St. Paul &
Duluth R. R. will run a special train from
White Bear Lake to Minneapolis, leaving Mah
tomedi. 12:20 p. m.; Deliwood; 12:23; White
Bear Beach, 12:25; White Bear, 12:30; Lake
Shore, 12:35, arriving at Minneapolis at 1:20
p. m., connecting with the C, M. _ St P.
train, arriving Lake Minnetonka 2:15 p. m.
Only passengers holding special round-trip
tickets to Lake Minnetonka and return will
be carled on this train; excursion tickets from
any point on White Bear Lake $1.25. Return
ing, passengers can leave Minnetonka 4:15
p. m., 6 p. m. or 9:30 p. m., making close con
nection at Minneapolis with St. Paul & Duluth
Half Rates to Milwaukee and Rctnrn
Via the C, M. & St. P. Ry., account national
convention Republican league. Tickets on
sale Aug. 23 and 24; good for return passage
until and including Aug. 29. Apply to "The
Milwaukee" agents, 365 Robert street, and
Cheap Excursion Rates.
The Wisconsin Central line will sell on
Sept. 1, 15, 29, Oct. 6 and 20 to nearly all
points In the South, Southwest, or Southeast,
home-seekers' excursion tickets at one fare
plus $2 for the round trip. For particulars
call at City Ticket Office, No. 373 Robert
street, St. Paul, Minn.
Complete, Unique and Tasly.
The Soo Line have compiled a twelve-page
programme, giving in detail every attraction
to be given in Twin Cities during Carnival
Week. It Is just the thing for ready ref
erence; nothing has been left out. The G. A.
R., K. of P., State Fair, Festival of .Ceres.
Special features all included. A limited num
ber will be given on application to City
Office, 398 Robert street (Ryan hotel).
Northern Pacific Changes Depots in
On and after Tuesday, Sept. 1, all Northern
Pacific passenger trains will arrive at and
depart from the Minneapolis station of the
C, M. & St. P. Ry.. corner Washington and
Fourth avenues south.
Gold or Silver,
Will be accepted for tickets to Ashland, Mil
waukee, Chicago and all points East and
South by the Wisconsin Central line. Two
fast trains daily. Cafe parlor cars on day
trains. Pullman sleepers on night trains.
Service flrst-ciass. City Ticket Office No.
373 Robert street.
A Complete Programme,
Giving in detail all attractions in the Twin
Cities during Carnival Week. This 1b a
twelve-page book and has been prepared with
a care for completeness, and Is In itself a
work of printers' art. A limited number will
be given away on application at Soo Line Of
fice, 398 Robert street (Ryan hotel).
BUELL— At Mountainville, N. V., Aug 23.
Kate Heany, wife of Frank A. Buell and
daughter of Mrs. If. G. Worley, of this city.
Minneapolis papers copy.
U Next Sunday, Aug. 30. ft
> One week— Matinees Thurs. and Sa'., <
g THE WOfflAN IN BLACK. <
> Great Cast- Magnificent Scenery. Sale <
Feats Wednesday. Popular Prices. r J
§ Aug. 20 to 28. »
ft Prof. O. R. GLEASON, $
6 America's King of Horse Tamers, &
U Admission, 16 and 25 Cents. M