Newspaper Page Text
6 Ithe household! r.........i...........i- HINTS ABOUT PLIMS. PudrfiiiK*, Pies, Jim in, and v Soap to Be Made With This Fruit. The markets are displaying fine plums in many varieties. Plums make a desirable sweetmeat, as well as many ether excellent dishes. Here are a few hints: In localities where plums are plenty j a favorite way of serving this fruit is to peel them, cut them into halves, | and remove the pits. Serve them in J glass dishes with powdered sugar, J Bherry, and whipped cream. Another I way of serving plums is to frost the I edge .and sides of a loaf of cake, leav- j Lag a wall an Inch and a half all the way around. Fill this cake box with ' (the prepared plums, sprinkle them with powdered BUgar, and heap whipped cream over the top. To make a plum jam for meats. For ] three pounds of plums allow one and i one-half cups of sugar and three-quar- I ters of an ounce each of cloves, mat •*. cinnamon and allspice. Put the sugar over the pitted plums In a preserving j kettle, cover and let them remain over i night In the morning put the kettle ! over the fire. Add the spices tied in a j cheese cloth bag and cook very slow ly until there is a thick jam. Put it Into jelly glasses, and when cold it should turn out and keep in shape like Jelly. An old-fashioned recipe is for blue plum cheese. Fill a large earthen bowl with plums, stand the bowl over the fire in a pan of water and let the water boil, replenishing it as it evaporates, until the plums have become soft. Then rub the pulp through a coarse sieve, rejecting the skins and pits. To a pint of pulp add half a pound of cut sugar and cook in a porcelain lined kettle very slowly until it is a thick mass. Crack the plum pits and remove the meats, blanch and add them to the cooking mixture. When it is as thick as desired turn it into glasses and when cold cover. A plum pudding Is made thus: Cut the fruit into halves and remove the pits, having enough to a little more than half fill a pudding dish. Sprinkle the fruit with sugar and add two table spoonfuls of sherry or port wine. Put the dish into the oven, cover, and cook fifteen minutes. Make a batter by stir ring together one cup of sugar, two tablespoonfuls of melted butter, and one beaten egg. Add two cups of flour, with two teaspoonfuls of baking pow der. Meanwhile remove and let the dish get cool before pouring the batter over the fruit. Bake in a quick oven and serve with rich sauce. In making a plum pie the paste should be rolled very thin. Pit the fruit and fill the lined plate, heaping it. Dredge lightly with flour and sprinkle with sugar. Cover with the pie-crust, making large vents to allow the steam to escape. A plum pie should bake slowly. To make spiced plums, damsons are the best veariety to use. For seven pounds of plums take three and one half pounds of brown sugar, one pint of vinegar.and one ounce each of cloves, allspice, and mace, and two ounces of cinnamon, putting the spices into a muslin bag. Place the ingredients in a preserving kettle and cook slowly un til the juice is a thick syrup when cold. This is a delicious relish to serve with meats or poultry. To make plum sponge: Soak half a box of gelatine in one cup of cold water. Beat the yolks of three eggs with a generous cup of sugar. Pour half a pint of boiling water over th«» soaked gelatine and add to the egg mixture. Put the whole over the fire and stir until the eggs begin to thick en, but do not let it boll. Meanwhile have ready a large cupful of plums peeled and cut into halves, with the pits removed. Pour the hot mixture over them, stir together, flavor with sherry, and let the dish stand until ■cold. Beat the whites of the eggs to a j stiff froth, and when the jelly begins j to set beat until it is light and spongy j and will just pour. Turn into a mould j and when set serve with whipped cream. The following is a Oerman recipe for plum soup, and is said to be good: Cover several dozen large purple plums with boiling water; let them stand a few moments and turn the water off. Peel the plums and lay them In a stew pan. Sprinkle over them two table spoonfuls of sugar and the grated peel of half a lemon. Moisten with a little white wine and pour over the whole one pint of water. Boil until they are soft and press through a puree sieve. Put into a china tureen. Make a thin ! syrup of one cup of sugar and one cup j of water. Peel two dozen plums, cut in halves, and drop them into the hot syrup. Cook five minutes, add a cup of wine, and pour the whole mixture Into the tureen. Put this soup" where it will become ice cold, and serve with zwiebach. OYSTERS TO TEMPT AW PALATE. All Are I).-! i. -Ion's. Whether Cooked in the < hating Dish or on the Range, Those fortunate In living near the coast may eat oysters at almost every season, but the oyster lovers at a dis tance watch eagerly for the cool Sep tember days to gratify the palate with thir succulent bivalve. Many new methods are now known for preparing this favorite shell fish besides the usual stew, broil, and fry. One thing should always be remembered; too much cook ing toughens and spoils an oyster. A prevailing way of serving this de licious sea food for a first course is in oyster cocktails. A small oyster is used for the purpose, five or six being the number desired for each person. For half a dozen plates mix together three teaspoonfuls each of vinegar, grated horseradish, and tomato catsup, six teaspoonfuls of lemon juice and one of Tobasco sauce. Have the oysters very cold and place them in glasses. Put an equal amount of the prepared Sauce into each glass over the oysters and serve. The glass should be placed upon a plate and served with both an oyster fork and a small spoon. Ice dishes may be made for serving cock tails. Put upon a handsome plate, they make an attractive and unusual' dish, being looked at closely to determine if they are made of glass. Those Ice shells may be made at home by filling large scalloped patty tins with water and putting them in a packed ice-cream freezer nnd letting them remain until the water becomes solid. Before re moving the Ice from the tins take a hot iron poker and melt out the center of the ice, making the space large enough to form a saucer and hold the oysters and sauce. Thin slices of buttered brown bread are served with raw oy ster cocktails. A celebrated Baltimore dish Is oys ters baked in a loaf of bread. Bake a long, thin loaf for the purpose or pur chase a stale Vienna loaf. Cut a deep slice from the top and with a spoon scrape out the soft *oart, leaving a wall all around. Fii) this "box" with oys ters, seasoning them with salt and pep per and a little tomato catsup; put plenty of pieces of butter over the top and replace the slice of crust. Place the filled loaf in a biscuit tin and pour over the loaf two spoonfuls of the oys ter liquor; put upon a grate in a brisk oven and bake from tw*enty to twen*v flve minutes, putting some of the oys ter liquor over the loaf from time" to time. Serve very hot. Small Vienna rolls may be used In place 0 f a loaf serving one roll to each person. A lit tle chopped ."clery is often substituted in place of tomato catsup. This makes an excellent winter dish for Sunday night teas.' To make oyster fritters: Stir one and one-half cups of sweet milk Into two well-beaten eggs; add flour until It makes a thin batter. Chop a generous pint of oysters rather fine and add to this batter. Have a kettle containing boiling lard and drop this mixture in by the spoonful and fry a delicate brown. Drain on brown paper and serve hot, garnished with sliced lem ons. This is a nice breakfast dish. The Rhode Island roast will always remain a popular way of serving oys ters. Put the large shell down to re tain the juice and cook the oysters in their shells upon clear coals until the shells are opened; remove the opper shells, take up quickly, Beason gen erously with salt, pepper and butter and serve at once in the shells witn crisp hot squares of buttered toast. If preferred, the toast may be put upon a hot platter and the oysters removed from the shells and arranged upon the toast. For any one having dainty china in dividual bakers, the following Is a nice way of serving oysters: Cut thin slices of stale bread to fit the bottom of the bakers, toast and butter them, moisten them with the oyster liquor, and place in the bottom of the dishes. Cover the toast with a layer of oysters, sprinkle them with pepper, and cover with thin bits of butter. Put the dishes in a baking pan, cover the top with a sheet of tin or heavy paper, and place in a hot oven. The oysters will cook in about eight minutes; when the edges of the oysters are ruffled they are done. Before taking from the oven lightly s .jUcn the oysters with -salt, replace the cover, and let them remain a mo ment longer In the oven; then serve immediately. Horseradish sauce is ex cellent to serve with this. A delicious course for a company luncheon in place of patties is baked oyster dumplings. Select good-sized oysters, pour over them some lemon juice and season with salt and pepper. Stand the dish containing the oysters and seasoning in a cool place while the crust is making. Roll nice puff paste very thin and cut it into squares with a pastry wheel, having the pieces at least four inches square, and brush them over with the white of an egg. Place upon each square two or three of the prepared oysters, and put a lit tle piece of butter on them. Bring the four corners of the paste together and fasten by sticking through them small Japanese toothpicks, leaving the crust open between the points. Put the dumplings in a biscuit pan and bake in a quick oven a delicate brown. Re move the picks before serving the dumplings. To make oysters au gratin: Put one quart of oysters with their liquor in a double boiler, put over the Are and let the oysters come to the boiling point; turn them into a colander or sieve, saving the liquor that drains through, take a cup full of liquor and return it to the double boiler. Mix together two tablespoonfuls each of butter and flour, and when the liquid is again boiling stir in the flour mixture and cook for three minutes. Add one gill of cream, salt and cayenne pepper to taste, and one tablespoonful of Par mesan cheese. Add to the drained oysters and draw the boiler to one side of the Are while you butter a baking dish; then turn the mixture into it. Cover the top with bread crumbs and put a thin layer of grated cheese over all. Place the dish on the upper grate in a brisk oven and bake fifteen min utes, serving as soon as taken from the oven. This may be baked in indi vidual dishes if preferred. Baking oysters in the shells serves to make a variety. Chop the oysters fine, and to two cupfuls put a half cupful of crumbs, one beaten egg, and season with salt and cayenne pepper. Make this mixture quite moist with the liquor from the oysters. Use the deeper side of the shell and fill with the mixture, rounding it over the top. Scatter a few browned crumbs over this and some tiny bits of butter. Bake in a quick oven about fifteen minutes. Serve in the shells, sticking a little sprig of parsley in the center of each one before serving. For oyster potpie take one quart of ! oysters .and scald them in their own I liquor. When it reaches the boiling ! point take out the oysters with a skim i mtr and put to one side in a warm place. Stir together a good-sized piece of butter and two tablespoonfuls of flour and moisten with some cold milk. Add two small cups of boiling water to the liquor, season highly with salt and pepper, and then stir in the flour mixture and let it cook until it thickens like cream. Make a light biscuit dough and roll into litte balls, drop the balls into the boiling mixture, cover the saucepan and cook until the dough is done. It should not take more than fifteen minutes. Put the warm oysters upon a hot platter and pour the biscuit balls and sauce over them. Serve im mediately. Spindled oysters make a dish that Is always welcome. For this use the large, fat oysters. Cut thin slices of bacon into three equal pieces. String ! the oysters and bacon on skewers, al ternating them and taking care to run the skewers through the hard part of I the oyster. Take a narrow pan and j rest the ends of the skewers on the ! sides, letting the oysters hang down, : but not touch the bottom of the pan. I Have a little space between skewers jso the oysters will cook evenly. Place i the pan in a hot oven and bake from ! six to eight minutes. Toast slices of I bread and cut them into long strips ! and butter them. Arrange on a hot platter. When the oysters are done place a skewer with its contents on I each strip of toast. Pour over the i whole the juices which have run into | the pan. Serve immediately. The chafing dish is especially nice ! for cooking the oyster. A few recipes may be acceptable. For panned oysters: Whep the dish ! becomes hot put in two tablespoonfuls ; of butter, add two dozen oysters, half a cup of cream or oyster liquor, salt j and paprika to taste, cover the dish, \ and cook three minutes. Turn the ; oysters upon squares of buttered toast. Another way to pan oysters: Melt a , large tablespoonful of butter In the i heated dish, put In a teaspoonful of I flour, and stir until it is well blended. j Add oysters enough to cover the bot | torn of the dish without crowding, and ; season with salt and cayenne pepp«r. Cover the dish and cook the oysters \ until the edges are ruffled, stirring . them to have both sides cook alike. i Pour over the oysters a couple of j spoonfuls of sherry, and serve them on pieces of crisp toast. Another method is this: Put in a ; chafing dish a tablespoonful of butter, ■ and when it is melted add a dozen and ! a half large oysters. Scatter over the i oysters some finely chopped celery, ; salt, and cayenne pepper. Cover the | dish and cook until the oysters are j plump and the edges ruffled. Then I pour over them two tablespoonfuls of j lemon juice and serve on toasted I crackers. For a curry of oyster: Put one ' tablespoonful of butter in a heated j dish. When it is melted stir in one : tablespoonful of grated onion, the same j amount of flour, and a teaspoonful of 1 curry powder. Gradually stir in one i cup of oyster liquor and stir until it thickens, add two dozen oysters and i season with salt Cover the dish and ! cook about two minutes and serve. Creamed oysters: Put one table* I spoonful of butter into the chafing dish and stir Into It the same quantity of flour. When they are frothy add one cup of cream and let the mixture come to a boil; then stir in one and a half dozen oysters that have been heated to boiling point in their own liquor and drained. Add one egg well beaten and two tablespoonfuls of sherry or not, as one may desire. As soon as the egg is stirred in, cover the burner and serve. For oyster saute: Put two table spoonfuls of butter In the dish, and whin hot put a single layer of large, well-drained oysters in the bottom of the dish. When browned on one side turn them and brown upon the other, adding more butter if it is needed. Season with salt and paprica, and servo with toasted crackers and sliced lemon. THE SAINT -PAUI, GLOBE: MONDAY, SEPTEMBER 7, 1896. JvagWverS THE CORN-STALKS. Did you ever oh_noe to see them, All those gentlefolk of corn, Who bow from morn till evening And from evening until morn? How they bow and bend and curtsy With the music of the breeze, Which whistles all their tunes to them, And rustles in the trees! How polite they are and stately As tbey bend and dip so low. Like ladles In the minuets Of long and long ago! —Youth's Companion. BICYCLE. SONG. Light upon the pedal, Firm upon the seat, Fortune's wheel in fetters Fast beneath our feet, Leave the clouds behind us, Split the wind we meet, Swift, oh, swift and silent, Rolling down the street! When the dark comes, twinkling Like fireflies in the wheat, Bells before us tinkling Falrlly and feat, By the gate of gardens, Where the dusk Is sweet. Slide the apparitions Through the startled street! Spearmen In the desert Maybe fly as fleet, Northern lights in heaven, Sparkles on the sleet! Swift, oh, swift and silent. Just before we greet The outer edge of nothing Turn rolling up the street. —Harriot Prescott Spofford in September St. Nicholas. NAY, ASK NO VOW. Nay, ask no vow, dear heart! Too lightly slips The wori "forever" from our careless lips. We pledge eternity— who in one day, Forgotten, silenced, mingle clay with clay ! How do you know your eyes will always shine With that glad welcome when they meet with mine? How dare I sa, this heart for aye will Ewell To answer yours— knowing its frailty well? Today sees plighted troth and clasping hands; Tomorrow, shattered faith and broken bands. Oh, pitiful for mortal lips to swear! More fitting this: unceasing fervent prayer That our love's flower, escaping frost and blight, May bloom immortal, as we hope to night! —August Century. ROSAMOND THE IDLE. Miss Rosamond May was so idle, they say, That her wise fairy godmother took her away To regions of fairy-land, cloudy and gray; And there she must stay for a year and a day, Or still longer, I fear, Till she does all things that she didn t do herel All the stints and the chores that she thought such bores; The running of errands to market and stores, The making of beds and the sweeping of floors, The tending of doors and the lessons in Ah, the poor little Miss! '"___.. How long it will take her to finish all this! —Little Men and Women. IN A GARDEN. IVY. Upon the walls the graceful Ivy climbs, And wraps with green the ancient ruin gray; Romance it is, and these cr.sp leaves her rhymes Writ on the granite page of yesterday. ROSE. Screening her face of loveliness behind The garden's leafy curtain, waits the Rose For the enamored nightingale to find A lyric hidden in his book of prose. PANSY. Amid the grass one purple Pansy caught. Looks up with gentle, gracious eyes that seem To hold the beauty of some fragrant thought of summer, and the glory -of her dream. GRASS. Here is the cloth whereon the dew and sun Fash on their bright embroideries of bloom; For dreams a pillow, and, when dreams are done, A fragrant cover for the dreamless tomb. —Harper's Weekly. HINTS FOR THE HOUSEHOLD. It is sometimes useful to know that a tea spoonful of cornstarch is equal to one egg, and may be substituted in case of a scarcity of eggs for part of the eggs in custards or other dishes where milk and eggs are called for. Among the new silver table accessories is a dish for nuts. It is quite shallow, and the irregular edge is finished with a perforated border an inch in depth. A graceful little squirrel is perched at one side, nibbling at a nut which he holds between his paws. Ginger beer is a wholesome summer drink and good to keep at hand. The following re cipe is easily carried out and very satisfac tory: For two gallons of water allow two ■pounds of granulated sugar, two ounces of pulverized ginger, and one lemon. Slice the lemon thin, place It in a large dish with the other Ingredients and pour the boiling water over them. When the water becomes luke warm add a quarter of a yeast cake dissolved in a little water, and bottle, fastening down the corks. It will be ready for use the second day, but It is better when older. Linoleum is a good substitute where tiling is not to be had. Floors covered with it are easily brushed up or wiped off. A strip of linoleum thirty-six Inches deep put above the baseboard in a kitchen, and finished at the top with a narrow moulding, is better than wood wainscoting. Always remember in making cakes or pud dings with fruit In them that if a little flour Is sprinkled over the fruit just before stirring It Into the latter it will prevent the fruit from settling to the bottom. In camping, or where one does not wish to take extra bedding along, a warm covering may be made by basting together three thick nesses of newspaper and putting it under the spread. It is very warm and light, and may be thrown away when not needed. Denim coverings are excellent for nursery floors as they am easily brushed, and rugs look well upon them. Double carpet lining should be used under the denim to give the proper warmth for cold weather. A medium-sized paper pad with a lead pen cil attached hung over a kitchen table will be found of great convenience. If articles needed are written down upon this pad they will not be overlooked. When the housewife starts for market the outside slip can be pulled off and taken with her instead of her trusting to her memory, with the danger of forgetting some simple "but most Important article. Do not put fruit jars Into a closet where the silver is kept. The rubber bands upon the jars will affect the silver and make It tarnish quickly. A little kerosene oil is excellent for cleaning a zinc bath tub. Rub the oil on with a wool en cloth, then wash it off with hot water and polish with powdereed bath brick. The result is very satisfactory. _«_». Practically Illustrated. Washington Star. "A good many things depend on tho point of view," remarked the philosopher. "That's so," replied Farmer Corntassel. "Ye never said nothin' truer 'n that." "Have you noticed it?" "Sh'd say I bed. Ordinary seat In circus costs 60 cents. Ef ye git a reserved seat it costs a dollar, an' ef ye're a boy an' kin snealc In under the tent it don't cost nuthin' 'tall. I tell ye It makes a heap o' difference." From Bitter Experience. Cleveland Plain Dealer. "I understand old Plummit wouldn't let you have his daughter." "No, he said he'd never consent to her marrying & man who let his newspaper sub scription run behind." "That's* funny." "No, it isn't. The olfl man used to pub llsh a country weekly." Rock Spring Table Water ""•J* Jacob Kites B«tUik_- Works . •- okojxe, MUm. SMJiMP IS STiltlt OP CORN AND OATS WOW LOWER IN CHICAGO THAN EVER BEFORE. I i ,__m FALSE START FOR WHEAT. ■ OPENED AT" AN ADVANCE, BUT THE REACTION CAME AT 1 ONCE. HEAVY RECEIPTS RESPONSIBLE. Provisions Repented Their Per formance of. the Day Before and Clotted at a Log*. CHICAGO, Sept. s.— Corn and oats both went through their accustomed performance of making new low records today, closing %c lower each. Wheat suffered from appre hension of heavy Northwest receipts, and closed %c lower. Provisions declined 3@loc. Wheat at the opening made a false start at about 14c advance, and had to immediately re turn and commence over again. December, which closed yesterday at 58@58%c, com menced this morning at 58% c. In about ten minutes It was down around 58%e, with oc casionally a few seles at 1-lCc below that. The Immediate course of the opening rise was the comparatively cheerful tone of the financial columns of the morning papers and the announcement of .3,859,862 bushels as the flour and wheat exports of the week, compared with 2,260,000 bushels on the sim ilar week of the year before. Cables did not respond to the decline here yesterday, and this was an additional source of strength. The weakness which so quickly succeeded was ostensibly the result of the receipts at Minneapolis and Duluth, reported as 1,117 cars, against 1,1.9 last year. The effect of this was dissipated, however, when it was learned that the receipts at Minneapolis were the accumulation of two days, but it had the effect of calling general attention to what may be expected from that source. An accumulation of over 1,000,000 bushels for the week, ex pected as the result of the movement, with that much more to be carried in the visible • supply on a stringent money market, was without doubt the chief reason for the de cline. The Chicago receipts were 268 cars, only 10 of which were of contract quality. The clearances from Atlantic ports were' lib eral, and New York reported a good inquiry there for export, but nothing could revive the bullish spirit of the market. Lower conti nental cables intensified the weakness and a general selling out of purchases made around 58%e carried the price down to 57%@58c at the close. Corn was still weaker than it had been, and reached an even lower depth. September declined to the unprecedentedly low price of 19% c per bushel. May opened a shade higher at 24%@24%c, but soon turned weak and declined to 24% c, the closing price. Oats were slow and weak, prices reaching a lower figure than ever known before. May opened unchanged at 18% c, and declined to 18%@18%c, where it closed. Provisions vir tually repeated the performance of the day before. January pork declined from $5.65 at the start to $5.55, closing at the latter. Jan uary lard from $3.62% dropped to 13.57%, and closed at that. January ribs fell from $3.32% to $3.30. Estimated receipts for Monday: Wheat, 325 cars; corn, 900 cars; oats, 400 cars; hogs, 35,000 head. No markets Mon day; legal holiday. The leading futures ranged as follows: Open- High- Low- Clos ing, est. est. Ing. Vv heat — September 56% 56% 55% 55% October 58% 58% 57%-5S 57%-58 May 63 63% 62% 62% Corn — September 19% 19% 19% 19% October 20% 20% 20%-% 20%-% December 21% 21% 21 21-21% May 24%-% 24%-% 24% 24% Oats — September 15 15 14% 14% October 15% 15% 15 15 Mel* Pork- 18% IS% "* W * September 5 55 October .....-..:-' 5 57% 5 6?% 550 555 January 665 665 655 655 Lard- September 3 20 October 325 3 27% 3 22% 325 January 3 62% 3 62% 3 57% 3 57% Short Ribs- September 3 15 October 3 17% 320 3 15" 3 17% January 3 32% 3 32% 330 330 Cash quotations were as follows: Flour— Quiet; winter patents, $3.20@3.40 --straights. $3<Ji3.30; special spring. $3.45; spring patents, $3.20©3.30; straights, $2.90@3; bak ers', $1.90@2.25. Wheat— No. 2 spring, 55%@ 56c; No. 3 spring, 51%@52c; No. 2 red, 59%<& 60c. Corn— No. 2. 19% c. Oats— No. 2, 15c- No. 2 white, 19%@20c; No. 3 white, 12@19c Rye— No. 2, 31c. Barley— No 2, nominal- No. 3, 21@33c; No. 4, 20c. Flax Seed— No 1 64V.C Timothy Seed— Prime, $2.57%. Mess Pork— Per bbl, $5.55@5.60. Lard— Per 100 lbs $3.22%. Ribs— Short sides (loose), $3.15@ 3.25. Shoulders— Dry salted (boxed) 3%<5.4c Sides— Short clear (boxed), 3%fi,3%e. Whis ky—Distillers' finished goods, per gal, $1 18 Sugars— Cut loaf. 5.57 c; granulated. 4.95 c. Re ceipts—Flour, 6,000. bbls; wheat, 140,000 bu corn, 423,000 bu; oats, 493,000 bu; rye 1 00(X bu; barley, 20,000 J bu. Shipments—Flour 2,000 bbls; wheat, 259 000 bu; corn, 529,000 bu' oats, 308,000 bu"; barley, 188.000 bu. On the produce exchange ..today the butter market was dull; creameries, 9@l6c; dairies 9<Ql4c Cheese steady;, . 7%@S%c. Eggs firm; fresh' 12c. Liverpool. LIVERPOOL; Sept s.— Wheat closed: Oc tober, 5s 2d, unchanged; November, 5s 2%d- December, 5s 2&d; January. 5s 3%d. Maize-^ Spot American mixed. 2s 9%d; September 2s B%d; October, 2s B%d; November, 2s B%d- De cember, 2s 9d; January and February, nothing quoted. *** eMilwankee. MILWAUKEE, W'is., Sept. s.— Wheat steady; No. 1 northern, 55% c. Corn very dull- No. 3, 20% c. Oats, weak; No. 2 white. 18c | No. 3 white, 16@18c. Barley nominal- No 2 32% c; sample, 19@30c. Rye steady;' No' L 32% c. Provisions weak. Dulnth and Superior Grain. DULUTH, Minn.. Sept 5. -The market was dead today. There was but little trading and no speculative tendency at all. The only sign of business was In the cash demand sales aggregating about 275,000, the mills tak ing 15,000 bu. The market opened at 59% c yesterday's close, sold down to 57% c rallied I to 58c, but fell off at the close to 57% c asked j September gained %c on December. The ! close: Cash No. 1 hard, 67%@57%e- No 1 , northern, 56@56%c: No. 2 northern, s3%@s3%c • j No. 3 spring, 51%@52%c; rejected, 45%@51%c' To arrive; No. 1 hard. 57% c; No. 1 northern : 56c bid. September No. 1 hard, 57% c; No 1 j northern, 56c bid; October No. 1 northern ' 66% c; December No. 1 hard, 59% - No i ! northern, 57% c; May No. 1 northern 63% c . Receipts— Wheat; 349,547 bu; Shipments 222 --021 bu. Cars inspected, 423; last year, 542 i Rece'pts — Corn, 8,372 bu; oats, 24.421 bu' rye 5,716 bu; barley, 8.698 bu; flax, 7,578 bu ' Oats : closed at 17@15%c; rye, 31% c; flax, 64% c. Cash sales were as follows: 1 car No. 1 '• hard. 58c; 8 cars No. 1 hard, 57% c; 10,000 bu No. 1 northern, 56% c; 4 cars No. 1 north j em. 56% c: 55.000 bu No. 1 northern. 56%c --30,000 bu No. 1 northern, 66% c; 120,000 No. i northern. 56c; 4 cars No. 2 northern, 54c; 2 cars No. 2 northern, 58% c; 2 cars No. 2 northern, 53% c. Batter and Eggs. NEW YORKflrSept s.— Butter steady; West ern dairy, B%@l2c;> Western creamery, 11%@ 16% c; Elglns, _$%cj factory, 7%@11%c. Eggs steady; state -»n_~ -Pennsylvania, 15%@17c; Western, 16516 c. CHICAGO, Se*t s«+-Butter dull; creameries, 9@l6c; dairies, 9@l4c. Eggs firm, fresh, 12c. New York Prodnce. NEW YORK.'^Sept,. s.— Flour— Receipts, 20 --500 bbls; exports, 4^,548 bbls; dull and barely steady; Minnesota patents, $3.40@3.65; Minne sota bakers, $2.50@2.90. Rye flour dull; Corn meal duil. Barley steady. Barley malt, quiet. Wheat—Receipts, 162,800 bu; exports 19,109 bu; spot-rd___;* No. 2 red, 64%; No. 1 hard. 65% c elevator; options opened steadier but at once sol _* elf,' .losing at %@%c net de cline. September closed 67% c; December, 65 l-16@65%e, blosea, 65% c. Corn— Receipts, 119,200 bu; exports,* 100,150 bu; spot easier; No. 2, 25% c elevator; options were weak, making low records and closing %@%c net lower. September, 25% c; December, 27%® 27% c, closed 27% c. Oats— Receipts. 86,100 bu; exports, 386 bu; Spot weaker; No. 2, 19@19%c; options closed %<§.% c ne t lower, making a new low record. September closed 19c; De cember, 20% c. ST. PALL MARKETS. No Change in Quotation* for the Day. Quotations on bay, grain, fesd, •tc, fur- nished by Griggs, Bros., commission mor chants: WHEAT— No. 1 northern, 68@540; No. 2 northern, 51%@r.2%c. CORN— No, $ yellow, 20@21c; No. 3, 19%@ 200. OATeS—No. 3 white, 17@17%c; No. 3, 16® 16% c. BARLEY AND RYE— Sample barley, 203 25c; No. 2 rye, 28<g)29c; No. 3 rye, 27<3>27%c. GROUND FEED AND MILLSTUFFS— No. 1 feed, 2 bu corn to 1 bu oats, $8.50@8.78; No. 2 feed, 1 bu corn to 1 bu oats, $9@9.25; No. 3 tied, ground, 1 bu corn to 2 bu oats, $9.50® 9.75; cornmeal, bolted, $13<3U4; cornmeal, un bolted, $8.50®8.75; bran, bulk, $4.50@5. HAY — Receipts and demand both light; price holding about steady; choice wild and upland, $5®6; fair to good. $4@5; good to choice timothy hay, $7@B; oats and rya straw, $3@3.50. mm, 'Mb j co„ WHOLESALE D-ALKRS IN Flour, Feed, firain, Hay, Etc. Northwestern Agents tor PII.LSBUKY'S BEST FLOUR. State Agents for Griswold Bros.' Hay Bale Ties. Write us for prices, IM, 1 tst. and 186 _.s«t Gth Xt.,«L Paul MINNEAPOLIS MARKETS. Dull Trade, With Quotation* In clined to Weakness. There was a dull, light trade in specula tive wheat, with prices inclined to be easy during the greater part of the session. The opening was firm in sympathy with higher fables and higher prices quoted at other markets. But the advance found plenty of wheat for sale, ai)d the market for December wheat at once declined to around 55c, around which point it held throughout the greater part of the session. There was a good demand for all offerings of wheat of contract grade, either on spot or to arrive, but the market for off grades was dull and more or less depressed. Following are clos ing prices: No. 1 hard, on track, 55c; No. 1 norihern, September, 52% c; December, 54%@54%c; on track, 54c; No. 2 northern, on track, 53% c; new wheat on track. No. 1 hard, 53% c; No. 1 northern, 52% c; No. 2 northern, 50@51%c. Cash sales by sample and otherwise include the following sales: 28 cars No. 1 northern, new, 53% c; 2 cars No. 1 northern, new, 53c; 6 cars No. 1 north ern, 54% c; 3 cars No. 1 northern, 54% c; 10.500 bu No. 1 northern, to arrive, new, 53% c; 2 cars No. 1 northern, new, to arrive, 53% c; 14 cars No. 2 northern, new, 51c; 3 cars No. 2 northern, new, 52c; 1 car No. 2 northern, new, 51% c; 1 car No. 2 northern, new, 52% c; 3 cars No. 2 northern, new, 50% c; 1 car No. 2 northern, 53% c; 5 cars No. «8, new, 50c; 1 car No. 3, 52c; 1 car No. 3 corn, 17% c; 1 car No. 3 white oats, 16% c; 1 car No. 3 cats, 16c; 1 car No. 3 oats, 15%e; 1 car No. 3 oats, 15% c. Received, Sept. 4 and s— Wheat, 694 car 3, 506,620 bu; corn. 3,050 bu; oats, 49.440 bu; barley, 4,340 bu; rye, 5,400 bu; flax, 4.270 bu; oil, 328.562 lbs; flour, 274 bbls; millstuffs, 15 tons; hay, 178 tons; fruit, 800,511 lbs; mer chandise, 2,224,160 lbs; lumber, 14 cars; posts and piling, 1 car; barrel stock, 4 cars; ma chinery, 239,350 lbs; coal, 775 tons; wood, 138 cords; brick, 72.000; cement, 440 bbls; house hold goods, 47,500 lbs; pig iron, 20 cars; stone and marble, 11 cars; live stock, 3 cars; cured meats, 20,000 tbs; dressed meats, 100,000 lbs; hides, pelts, etc., 10,000 lbs; tallow, 20,000 lbs; railroad materials, 19 cars; sundries, 9 cars; car lots. 1,200. Shipped— Wheat, 138 cars, 106,000 bu; oats, 29,470 bu; barley, 1,460 bu; rye, 8,160 bu; flax, 550 bu; oil, 26,290 lbs; flour, 65,571 bbls; millstuffs, 1.228 tons; fruit, 168,800 lbs; mer chandise, 1.804,130 tbs; lumber, 43 cars; ma chinery, 332,000 lbs; lime. 1 car; cement, 250 bbls; household goods, 20,000 lbs; pig Iron, 20 cars; stone and marble, 1 car; live stock, 4 cars; hides, pelts, etc., 40,000 lbs; railroad materials, 18 cars; sundries, 14 cars; car lots. 945. FLOUR— First patents, $3. 25® 3. 45 per bbl; second patents, $3.05®3.15: first clears. $2.60® 2.70; second clears, $2.30@2.40; low grade and red dog Is quotable at 95c@$l per bbl. HAY— Choice to fancy, $5@6; coarse to me dium. $3®4.50; timothy, $808.50. CORN— No. 3 yellow, 18%@19c; No. 3, 17% c. Receipts, 5 cars; shipped, none. OATS— No. 3 white, new, 15%@16c; No. 3 white, old, 16@16%c; No. 3, old, 15% c; No. 3, new, 14®15c. Receipts. 48 cars; shipped, 41. BARLEY— New, 19@20c. Receipts, 7 cars; shipped, 2. RYE— No. 2, 28%@28%c. Receipts, 9 cars; shipped. 12. BUTTER — Creameries — Extras, perfect goods, 15% c; firsts, lacking in flavor, al most perfect. 14@14%c ; seconds, 11® 12c ; thirds, B®9c; imitations, firsts, 10@llc; imitations, seconds, B@9c. Dairies— Extras, packages in cluded, 14c; firsts, lacking in flavor, sweet, 12(512%c: seconds, B@loc. Ladles— Extras, 12 @12% c; firsts, 9%@ioe; packing stock, 7c; grease hutter, clean, 3c. EGGS— Strictly fresh, 9%@10c; seconds, 5® 5%c. Cases returned, %c less. Sales are made subject to candling, with loss off on rotten and broken eggs. LIVE STOCK Steady and In Pair Demand at South St. Paul. Receipts— llo hogs, 50 cattle. HOGS— Strong. Only a few bunches In, selling early to outsiders. Representative Sales- No. Ay. Price. I No. Ay. Price. 15 235 $2 90 8 168 $3 00 10 800 2 50i CATTLE— Stockers and feeders active; fat cattle steady and in fair demand; thin cows and canners dull and lower. Representative Sales — No. Ay. Price No. Ay. Price. 4 stockers . . 755 $2 40 I bull 1310 175 4 cows 1050 235 1 bull 730 165 6 cows 1015 250 1 bull 1100 210 5 steers 800 275 2 steers 825 285 3 bulls 1086 185 10 steers .... 902 295 1 calf 170 425 4 heifers ... 910 235 3 oxen 1843 250 6 cows 1011 150 2 steers 1525 300 SHEEP— Steady with yesterday. Representative Sales — No. Ay. Price.] No. Ay. Price. 21 lambs .... 66 $3 65 17 muttons ..104 $2 60 3 muttons . .116 2 50| Midway Home Market. Barrett & Zlmmermann's report: While there was no great killing made on the mar ket this week, trade on the whole was pood, and offerings of the better quality, both in draft horses and drivers commanded good, fair prices. The arrivals toward the end of the week were somewhat greater £han the actual demand, leaving a good supply on hand for next week's opening market. The sales at today's auction were the largest of the week, Western representatives being lib eral buyers of farm stuff at yesterday's quo tations. For the coming week the outlook Is favorable for an advance In prices. Some of today's sales: 1 black mare, 5 yrs, 1,050 lbs, quite speedy $150 1 team bay geldings, 6 and 7 yrs, 2,250 lbs 200 1 sorrel gelding, 5 yrs, 1,100 lbs, good driver 90 j 1 bay mare, S yrs, 1,500 lbs 85 ; 1 team bay mares. 7 and S yrs. 3.000 lbs 180 j 1 team black geldings. 7 yrs, 2.800 lbs.. 140 I 1 gray gelding. 5 yrs, 1.350 lbs 85 1 20 head from 1,150 to 1,350 lbs, per head. 50 Chicago. CHICAGO, Sept. s.— Today's cattle market j was of the usual Saturday character, receipts I being less than 500 head. These sold slowly, ! and at practically unchanged prices. Olfer -1 Ings of hogs were well taken at yesterday's ; range of prices, with fancy light 5c higher; i sale, averaging 5c lower than Saturday. Tha sheep market closed at an average cles-.Mine for the week of 15®20c in sheep, and 75,-,'? $1.25 in lambs. But for a good export de mand the drop would have been greater. Re ceipts—Cattle, 400; hogs, 14,000; shesp, I,GOO. Omaha. OMAHA, Neb., Sept. s.— Cattle— Receipts, 1,200; active, steady; native beef steers, $3.60 ©4.50; canners, $1.50@2.25; stockers and feed ers, $2.{.0@3.50; calves, $3.50@5.25. Hogs—Re ceipts, 2,300; market 5c higher; bulk of sales $2.75@2.85. Sheep— Receipts, 1.700; market steady; natives, $2.75®3.20; common and stock sheep, $-£2.60; lambs, $3.50@5. NEW YORK STOCKS. . Market Moderately Active and the Close Higher, NEW YORK, Sept. s.— The stock market today was moderately active with Sugar and St. Paul considerably outranking the general list In extent of trading. The speculation dis played an undertone of strength throughout, although realizing sales and offerings for short account caused occasional concessions, j especially after the publication of the bank statement That exhibit, as is frequently the case, failed, to a considerable extent, to ] indicate the actual condition of the banks, and. of course, did not include the $5,696,000 in gold, or thereabouts, which arrived too late to be reported yesterday, but which was deposited in the banks. Of the amount mentioned, $500,000 not being on the manifest of the steamer, was not reported until late in the day. The gold, with two other lots of equal amount, was deposited at the subtreas ury. The arrivals for the week made about the largest aggregate imports in any single week. The grand total was $10,106,468. The initial prices were a shade below Friday's closing figures, owing to realizations and bear offerings, influenced chiefly by lower London prices. After a brief reactionary movement, prices took an upward trend and firmness ruled all along the line. The closing' was dull but steady at slight gains on the day. Total sales of stock* today: Tobacco, 4,900; ABSTRACTS OF TITLE And List- of Property Ounrrt by Any Individual Fui-nlsht-d, THE ST. PAUL TITLE INSURBNCE k TRUST GO. C.L HAAS COMMISSION CO. Live Stock Commission. Union "tock If arda. South St. Paul Rogers <& Rogers LIVE STOOX CrtTI»IHSII»if, Union Stook Yards, South St. Pail. Mint Michael Oaran, Jame«l»oran. M. DORAN & CO BANKERS AND BROKERS. 311 Jackson St., St. Pai 1 , Mini C_ H. F. SMITH & GO. v.mh., J Yorfe Stock Exchange. *. emDer , Chicago Hoard of Trade. Stacks, Bonds, Grain, Provisions aid Cotton. I'nvate wires to New York and Chi cago. 202 Pioneer Press Bldg.. St. Paul. Minn. Sugar, 13,900; Burlington & Quincy. 5,100; Gen eral Electric, 5,800; L. & N., 3,900; Reading, 4,700; Rock Island, 5,»00; St. Paul, 15,500; Tennessee Coal & Iron, 3,600. Hill I <_.T-_>-_l_T <^tock Operations ffSQLL &S rig.!. Is Carefully (on ducted. IWANIT..I., Explaining Best Meth ods. FH *-*._*.. Margins $.1 .00 upward. Cor respondence invited. S. J. PlU :__. _. CO , 62 Broswdiy, N. V. Established 1878. Members ConsoL Stock Exchange. The following are the fluctuations of the leading railroad and industrial stocks yester day- Open- High- Low- Clos ing, est. est. ing. Minn. Iron 48^ C, F. & 1 19% 19% 19% 20 Am. Tobacco 64 65 64 63% Atchison 11% 12% 11% 12 Am. Cotton Oil 9% 9% 9% 9% S., B. & Q 65% 66% 65% 66 C, C, C. & St. L 25 Ches. & Ohio 13% 13% 13% 13% Chicago Gas 59% 59% 58% 59 Cordage 8% 3% 3% 3% Delaware & Hudson 121 Del., Lack, ft Western 150 Am. Spirits 5% 5% 5% 5% Erie 12% Erie pfd 30 General Electric 2. 25% 26 27% Hocking Valley 14% Illinois Central _ .... 88% Jersey Central 101 101 101 101 Kansas & Texas 10 Lead 21.% 21% 21% 21% Louisville & Na_,hvllle..4o% 41 40% 40% Lake E. & West. pfd.. 64%** 65 1,4% 65 Manhattan Con 82% 83% 81% 82% Mlsesouri Pacific 18% 19% 18% 19% Michigan Central 87 N. P. Common 12 12 11% 11% Northern Pacific pfd... 19% 20% 19% 19% New York Central 92% 93 92% 92% Northwestern 98% 99% 98% 99% North American 4% Omaha 37% 37% 37% 37% Omaha pfd 115 Pacific Mail 19% 19% i_% 19% Pullman 14g Reading 15 15% 15" 15% Rock Island 58% 60 58% 59% Southern Railway. 7% 7% 7% 7% Southern Railway pfd. 21% 21% 21 21 Silver Certificates 66% Sugar Refinery 114 114% . 113% 114% Sugar Refinery pfd 100% St. Paul 69% 69% 69% 69% Tennessee Coal 20% 22 20% 21 Texas Pacific 6% 6% «% 6% t,nlon Pacific 5% 6% 5% 6% U. S. Leather pfd .... 50 50% 50 50% Western Union 80% 80% 79% 79% Wabash 5^ Wabash pfd 14 14% ii' " 14 M. & St. L. Ist pfd G7 M. & St. L. 2d j] 88% Closing* Stocks. Following are the closing quotations of oiher stocks of reported by the Associated Press: Adams Express. ..140 IN. W. pfd 1.3 - Alton & T. H 55 N. Y. & N.'s."" 20 American Ex 107 jOnt. & Western. . 13 B. &O. .......... 12% *Oregon 1mp...... % Canadian Pacific. 68 Itiregirn Nay. 15 Canada Sth'n.... 45%|0. S. L & U. N. 12-_ Central Pacific ... 14 |P., D. & E.. 1% Chicago & A1t0n. 152 Pittsburg ' 155 Con. Gas 145% Rio G. W. .. i. ii. 15 Col . C. ft I %| d 0 pfd 40 D. ft R. G. pfd.. 42%,5t. Paul ft Omaha 37% Fort Wayne 145 do pfd . 115 Gt. Nth'n pfd.... 112 Southern Pacific. 16% C. ft E. I. pfd... 90 Term. C. ft 1 21 *_-** Pa . u L & 5* 15 ' T - &°* C. pfd... 50 Kan. ft T. pfd.... 22 U. S. Express 35 Lake E. ft W.... 16 Wella-Fargo Ex 85 Louis, ft Nash.. 3 W. ft L. E .' 5% Louis, ft N. A... 2 do pfd 23% Manhattan Con .. 82%lMpls. ft St. L 15' I ♦Mem. ft Chas... 15 D. ft R. G 10% Mobile ft 0hi0.... 17 Nat'l Linseed....' 14% Nash, ft Chatt 68 Col. F. ft I 20 N. J. Central 101 *do pfd 90 Nor. ft W. pfd. . 13% T.. S. L. ft X.' C.' 4% U. P.. P. ft G.... l%i do pfd 10 •Offered. Bond List. NEW YORK, Sept. 5.-State bonds dull. Railroad bonds strong. Government bonds strong. U. S. ss, reg 110%'Erle seconds .... 59% do ss, coup 110% «G. H. ft S.A. 6s. 102% do 4s, reg 106 do 7s ... 96 do 4s, coup 107 H. ft T. Cent. 55.106 •do 2s, reg 92 do «s 102 •Pacific 6s of '95. .110% M. K. T. first 4s"' 80 ♦Ala.. Class A.... 100 do second 4s 50% * d 0 B 100 Mut. Union 65...;i05 , T do C 90 N. J. C. G. 5s 114% •La. new con. 4s. 90 N. P. firsts 113 •Missouri 6s ....100 do seconds .'."'105 **N. C. Non-Fund 2 N. W. consols . 133 Term. new set 6s. 73 do S. F. deb. 5s 105 £o 5s 108 Rio G. W. firsts. 69% * d ° old 6s 60 St. Paul con. 75.. 122% Va. Centuries ... 56% do C.& P.W. 55.109% „ d ° flfd * S. L.& I. M.G. ss. 69 Atchison 4s 74% S. L.& S. F.G. 65.103 do second A.... 34% Tex. Pac. firsts 80% Can. So. seconds. 99 do seconds 17 " C. P. firsts of '95.100 U. P. firsts of 'd 6. '99 D. & R. G. 75.... 112 West Shore 45... 102% do 4s 86 ♦Bid. •♦Offered. ** ' Bank Statement. NEW YORK, Sept. 6.-The weekly bank statement shows the following changes- Reserve decrease ; 607.650 Leoans, decrease 2,270 100 Specie, increase ..." 1,851 200 Legal tenders, decrease !!!. 3674 600 Deposits, decrease 4 863 000 Circulation, increase 924 000 The banks now hold $8,228,560 In " excess' of the requirements of the 26 per cent rule. New York Money. NEW YORK, Sept. 6.-Money on call easier offered at ;.@6 per cent. Prime mercantile paper, nominally 7f9 per cent. Sterling ex change steady, with actual business in bank _I?'.o*_! 1! ! ♦M*® 4 * B ** for demand and J 4 82% &4.82% for sixty days. Posted rates $4 X3(fr 4.84 and $4.55@4.86. Commercial bill's' $4 81 iT Bar silver, 66% c. Mexican dollars, 51% c. Chicago Money. _^*-^ S / S „? ITY ' 1 Se P-* 5-Cattle^Receipts. 200 head; shipments, 4,900 head- market nn ? h ™ S t d ' on 'y J oca - trading. Hogs-Receipts, 2,000 head; shipments, 1.200 head; market steady; bulk of scales, »2.95«g.3.05. Sheen— Receipts, 3.000 head; shijinents, SOO hefd- S ar _ k^ „ stead y' lambs, *2,40@4.40; muttons' ?1.40@3.00. ' Kansas City. CHICAGO, Sept. s.— Clearings, $11 IC4 664 Money firm; on call, 6e@7 per cent; on time' 7 per cent. New York exchange, $1.25 dis count. Foreign exchange unchanged de mand, $4.84, sixty days, $4.82%. ' Spet-ie Movement. NEW YORK. Sept 5. -The exports cf S D«cie from the port of New York for the week amounted to $7,300 In gold and $991 f,OO In silver. The imports were: Gold $10-04 648 --stive;-, $92,223. ' ♦' w ' l( ". Ma . Treasury Statement. WASHINGTON. Sept. 5.-Today's statement of the condition of the treasury shows: Avail able cash balances, $242,044,252; gold reserve $102,290,034. ' New York Clearings. NEW YORK, Sept. 5.- -Clearings, $83,399,470; j balances, $5,412,850. New York Dry Goods. NEW YORK. Sept. s.— Considerable bus! ness was done through mail and wire orders i for p.ompt shipments. The close of the week i •bows a satisfactory business and more In sight for the coming week. Cotton goods market very strong and prices showing an upward tendency. Printing cloths Arm at 2 9-lSc. TRAVELERS' GUIDE. Train. Leave and Arrive St. Paul as Follow.: Union Dopot, Sibley «=>t. /&*&. TICKET OFFICE rOfi 162 >£&&* EAST THIRD ST. Dining; and Pullmsn Cars on —ST. PA I L — Winnipeg and C'c.ut Trains. Leave. Arrive. Pacific Mail (daily): Far*o, Bozeman, Butte. Helena. Mis soula, Spokane. Tacoma Seattle and Portland 2:45 pm 2:36 pm Dnkota Express (daily): Mcor hend, Famo. Jamestown. Kerens Fulls. Wnhpetou. Crookston. Grand Porks, Graf ton and Winnipeg 8:00pni 7:10 am Fargo Local Cdaily except Sun day) : St. Cloud, Brainerd fend Fargo 9:00 am f> :30 pm Union Station. St. Paul: Milwaukee Depot, Minneapolis. jHMTiET OFFICES; 395 ROBERT ST., ttbrffittfiffl corner six re, CPEONE 480 AND S^ralEE! UNION DEPOT. Leave, j tEx. Sunday. »DallyXT~ Arrive liIjCHICAUOiIiU tlO:loam .Duiuth. Superior. Ashland.! tiii.vjL *ll:«X»nm|.. Duiuth and Superior... •r,:s3ara *lo:osam,Su City, Omaha & Kan. City *6:s",pra +10 :05 am | Elmore, Su Falls, Pipestone :55pm t4-30pm|.Mankato, New Ulm. Tracy. +J:3sam THt:f „am:.Watertown. Huron. Pierre. +fi:sspm *B:lspm' Sioux City. Omaha, Kan. Cy. *7:2nam »f :15pm "California in Three Pars" I *7 :?sam GREAT NORTHERN RAILWAY Ticket Office. 199 E. Third St. 'Phone 1 142. Leave. 'Daily. tExcsPT Sunpat a mute. __ : .^ am gfeck. Division & Branches "to :35pm +B:3os__ F'gus Falls Div. & Branches +fi:ostjm Ts:a pm Wllimarvia St. Cloud -Mo:4sarn *7 :46pm Breck.. Farsro.Gd.F's. W' D eg *7:5' , «m ♦3:oopm Montana & Pacific Coast.. .. »fi :2opm *B:l'pm St. Cloud, Cr'kst'n.Gd. F'*s •7:lsam t4 :4spm Excelsior 4 Hutchinson ... +9 :4oam Hotel Lafayette. Mlnnetouka Beach, now open. EASTERN MINNESOTA a. W. RY. »n/aS__f Pul"th. West Superior j ~^ : .gPg NORTHERN STEAMSHIP CI, North Woes-. North Land. Exclusively Ptusentier. Leave Duiuth 1:45 p. m. Tuesdays aud Saturdays Leave Buffalo 9:^j p. m. Tuesdays and Fridays [hicagoTMiiwaukea & St. Paulllliroaiir Lv * ! * >t p - **• St - p * Chicago "Day" Express.. +B*>>-am +I0:i0pm Chicago "Atlantic Ex... *_:s."pm *!I :3sam Chicag > "Fast Mail" *B:sspm *2:!»pm Chicago "Vestibule" Lim. •_ :10pm ♦7*s'.an_ Chica<jo via Dubuque +4 :sopm +11 :00 am Dubuque vl _ La Crosse ... tß:o*am tlO:IOpm Peoria via M ason City •_ :Mpm »1 1 :00 am St Louis and Kansas City. *B :3sam fi :35pm Milbank and Way tß:2oam t6:3opm Aberdeen and Dakota Ex* press. «7 :ospm *B:lf*am ♦Dally. tEx. Sun. £Ex. Sat. Mon. For full Information, call at Ticket Office. Chicago Great Western Ri "The Maple Leaf Route." Ticket Office: Robert St., cor. sth St. Phono 150. Trains ieave from St. Paul Union Depot. ♦Daily, f Except Sunday. Leave. Arrire. Dubuque, Chicago, Waterloo, 1 17.30 am t7.28 pm Marshalltown. Dcs Moines, ■{ *8.10 pm *7.45 am St. Joseph and Kansas City.. ( »8.10 pm *l .55 pm Oodge Centre Local *3JSS pm *9.50 am ST. PAUL & DULUTH R. R. Leave Arrive ' H.Paul. 'Dally. tEx. Sunday. St. Prul. *.%%*■ m Bui-UTH 7*g:»__*-_: -^frglw. superior. ..^s:£ From Union Depot. CITY TICKET OFFIuK. 396 Robert Street. =3 111-p ST. P. & S. S_ M. R_ R. Union Station, Leave. | EAST. | Arrive".' 6:45 p m Atlantic Limited Daily. "»:'js a m 9:05 a __ ltninelandcr Local, ex. Sun. S:3'J p m WEST. C:OS a m Pacific Limited, Daily 6:30 p m From Minneapolis, Glen f.:fn p m wo, d Local, except Sunday. >:3"> a m WISCONSIN CENTRAL City Office, ..~_ Ko'ert Street. 'Phone Xo. 634. »nen i 1. •• Leave Arrive All Trains Daily. St. Paul. St. Paul. Eau Claire. Chippewa 1 Fallii, Ashland. Ilur- c.or>__, c.ik_ ley, Oshltosh.Mllwau- U .„5' t '* 1 * I*-n>.1 *-n>. tee, Waukesha, Chi- f - t -l^ m *- ?£? ™ caeo and the East and '-^'P-m. ♦-.J-p.m. South J I I •Arrive 7:90 d. m, on Sundays. WmtrfttZTmi'ti t '■ i points 7:45 a. m , daily. M. .ft ST. L. DEPOT-Broadway & 4th. MINNEAPOLIS & ST. LOUIS R. R "ALfIKU - I.VA ROrTF,." Leave [ Daily. -.Ex Sunday"! Atrivi~ J All.' t Lea. Dcs Moines, I 1 +9:la a.m. i Ced. Hp'.ls. Kan. City f +7 40 p m t* :•'.■. ( Watertov.n, New Vim) i4:sT>p m tS:O'J p.m. 1 New Ulm Local. f tlo:2oa.m. •7:o<> p.m. De« Moines & Omaha Liui •*s:3.">a m •<: 0 p.m. Chicago & St. Louis Lit. *:__.« m t4:4S p.m. AlbenLeu <_. Mantato Loc|tl,j:3s a.m NOTICE TO BIDDERS. NOTICE IS HEREBY GIVEN that bids ar« invited and will be received at the office of I the village recorder in the Village of Good ; Thunder, County of Blue Earth, State of I Minnesota, until Sept. 8, 1896, at 4 o'clock p. m. of said day, for the purpose of con structing a wa er works system and plant according to plans and specifications which | are now on file for inspection in the office ■ of l-airbanlt;B. Morse & Co., St. Paul, Minn. 1 and office of village recorder, Good Thunder' 1 Minn. The village council hereby reserves the right to reject any and all bids. Dated at the Village of Good Thunder this 21st day of August, A. D. 1896. " .' ■ F. L. AUSTIN, Recorder of the Village of Good Thunder. si CONTRACT WORK-SWEEPING BY IHND FIFTH AND ROBERT STREETS. Office of the Commissioner of Public Works City of St. Paul, Mini... Aug. 29. 1896! Sealed bids will be received by the Com missioner of Public Works in and for the cor poration of the City of St. Paul, Minnesota, at his office In said city, until 2 p. m. on the eighth 18) day of September, A. D. IS9B for sweeping by hand Fifth street, from Wabasha street to Broadway street; also Robert stieet, from Third to Seventh street the contract to be let separately for each street, in said city, according to plans and specifications on fi'.o In the office of said Commissioner. The said Commissioner reserve, the riah' to •.eject any and ah bids. JOHN COPELAND. .omo.al: Commls>>:oner. JOHN C. MUELLER. Clerk Commissioner of Public Works. A*ug. 30 to gent. 8. POUND MASTER'S NOTICE, Notice is hereby glv*n to the owr»r or owners, that one sorrel horso t/hti. s*»r In forehead, two white hind feci ir -r\j» about 1,200 pounds, la about el<-..'.n vc*'-» old; had part of harness on and has "be'-n taken up by police officer while -uiinlna: kk large in the city of St. Paul i_ viola: lon of the ordinances of said city. ar.-I !a mvo ailed at tho Margaret street floik-e HUdofi a. id that 1 will ec-11 said horse at pub:*.'* anctJon to the highest bidder for cash at t>\i«. Mk-_ garet street police station at 10 o'.-iovk 'n th* forenoon on Tuesday, the Bth day cf' <•>" tember IS9O. unless saJd horse l, b_for» __,";._ .sale redeemed.