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TQPEKA STATE JOTTRXAL, SATURDAY EVENING, OCTOBER 20, 1S00
13 -rthas no terror J' v! I for the dy wepric I " Vl whenitunaae I jrV 7 O A '(MS"." It U perfectly Eget:bie, which lird is not. It is dean';? and free from isease-taint to which rw ine, from which lard is ir.aae, are liable. Dvspeptks can with impunity enjoy food made with it. It gocj twice as far as Lard or butter and is therefore cheaper. Wesson's Salad Oii is far greater value than the finest olive oil and has the same f.avor. Ask vour friendly grocer to supp'.y you with Wesson's Ou. J. C. ELLIOTT Guns. Amunition. Sporting Goods. Fishing Tackle. Hammocks. Base Ball Goods. Sprat's Dog Medicine and Dog Cakes. Guns to Rent. Hand -loaded Smoke less Shells. AH Rinds of Repairing a Specialty. 728 Kansas Ave. E. G. KINLEY. Carriage Maker, For general repairs, painting and trimming, I era ploy first clisi mechanics in each branch of the business. Prices as low as good henest werk will allow. Have some Buggies and road wagons on hand. The best rub ber tires on the market put on. Call and See me and Get Prices. 424426 Jackson St. TEL. 436. Wi. So Topeka Tent and Awning Co. 127, 129, 131 Kansas Ave. "Wagon and Horse Covers, Camping Tents, Awnings. Bed Springs and Mattresses T. A. BECK, DEALER I2f Grain, Flour, Feed, Hay and Straw, Field and Garden Seeds. Nos. 212 and 214 East 6th Ave Phone 90. hick. FOR TIEWOfilEN, Shirt Waists Are Popular For Winter Wear. Also Many Beautiful Creations Iu Dress Skirts. SEEN IN TIIE STORES. Many People Welcome Advent of Larger Sleeves. Interesting Information For Housekeepers and Others. Phirt -waists and fancy waists of all kinds promise to be worn to as great an extent this winter as during any pre vious season and the stores are showing many pretty styles of skirts to be worn with them. One of the handsomest separate skirts shewn has for a foundation rich black taffeta with an accordion pleating around the bottom; over this Is draped white chiffon, while the outer drapery consists of pretty black net. The skirt has panels of black taffeta applique, rut on in a sort of a scroll pattern and edged with black chenile. It is made with a siieht train and about the bottom is an airar.genieot of the silk edeed with the 1 ;;inile. which has the effect of two :ufi'is The skirt is an elegant affair, but should only be worn with waists e!U't!;y as handsome; for instance, ntt, thirrun, liberty silk, or some other soft fauri'" Seen and Heard In the Stores. French flannel is a popular fabric for fall shirt waists. It comes in exquisitely pirtty colors and tints and is made- up ery similar to the summer shirt waists. The patterns best liked are stripes and polka dots. The woman with thin arms will hail j yoi:s!y the announcement that the sir-t-ves are gradually jrrowing larger. M'-st of the fall shirt waists are made with bishop sleeves and even "dress up" sleeves ale mucll looser than they were last season. The ceo! fail days bring out all sorts of pretty, 5ainty jackets in many colors and styles. But the fad this fall is the scarlet jacket. Of course it is con spicuous, but when it fits well and is worn on a trim, pretty figure it is de cidedly jaunty. liuckles wii! be or.e of the features of trimming for fall and winter gowns. They may be either large or small and sometimes four or five will be seen on one gown. '1 hey are used to fasten belts, either in the front or back, and some times both. lreen is on of the popular colors this season: not the bright, glaring green which gives one a bilious feeling to look at it. but a soft., dull shade which is restful to the eye and harmonious with other cciois. An effort is being made to combine scarlet with this shade of green, but it is not a pretty combination and is not likely to become popular. Oilt buttons are another fad of the hour. The larger ones are used for f trimming whne the snialier ones are more useful and fasten the waist down the front or back. The v Oman who poseses a set of solid gola buttons is indeed fortunate. The Popular Bodice. The bodice which promises to be most popular is the blouse, a revival really, for three years ao it was largely worn. A decided majority of the newest bodices show the sagging front. One sees a iarge number of gu-wns cut with what is called the French blouse that is. a biouse that falls over the belt both back and front. It is considered as suitable for formal gowns as for everyday service. Much of the success of the up-to-date blouse is due to the new style of corset. The difficulty in designing an autumn t or winter dress is to evoive a bodice over which a warm coat will slip easily off and on. Many of the smart dresses are now made with an Eton or boiero over a more or less ornamental front, and with collar and rcvers that would sadly interfere with the outline of an outdoor jacket suitable for Wfar in cold weather. The French fashiort models show few designs for bodices pure and simple, with outline as guiltless of excrescences, so as to be worn unj-r a coat w ithout making the shoulders look round, even hump backed. Almost invariably these bodices are pouched at the waist, not so em phatically or ohstrusively as they were a year or two since, but sufficiently to take away the straight trimness to which we were once so wedded. Some of the pouched fronts are carried up in straight lines on either side of the front to the shoulders, the space between be ing filled in with collar and vest in white, cream color, or some tint har monizing with the dress and its trim mings. Others are made with stitched bretelles of the material of the gown, the lines of which meet at the waist at the bark, but end in a sort of stole at each side of the front. Sometimes these bretelles are covered with guipure. Fads and Fancies. Silk and wool mixtures will be favor ed this tall, and silk wiil drop into the background, say Paris authorities. Persian and other Oriental embroid ery designs are the newest idea in shirt waist decoration, embroidery bands be ing inserted diagonally at the front. Quite the newest thing is the delicate lingerie neckwear for the shirtwaists of rir.e flannel now being shown for early fall. Some of the handsomest cloths that have arrived are worth talking about. U'avy broadcloths that hang so beauti fully and are so fine and soft in texture are to be seen in beautiful soft pastel shades, the different tores which come under the heacijof tans, blues and pinks, the latter varmg from a delicate pink through the soft old rose to the deeper shade of the same and a rich crimson and wines. There are beautiful shades cf rich heliotrope and purple. They cost between 12 and $3 a yard. Squares of oriental cloth make stylish and inexpensive trimming for cloth gowns, if artistically used in combina tion with gold buttons, buckles or braid. These squares of Oriental embroidery, oa coarse eci u cloth, can be bought for two or three dollars apitce, and have un til now been used only for house decora tion; but this fall they will figure in vests, waistcoats, hats, revers and all the color touches of a dark costume. The gir! who never before wore silk stockings wears them this season. It is in the air a statement less improper than it sounds. Women have suddenly developed a mania for fancy and beauti ful hosiery, and the stocking counter of a good shoo would make a rainbow feel faded. The ooen-work stockings have ti ached a point of filminess that is more marvelous than beautiful, and the most modish women prefer tine silk in solid coJor. hand-embroidered or with Inset lace or applique over the ankle. One woman at Newport has started a fad for plain silk stockings in one solid color and with the owner's monogram ex quisitely embre-'uf red on the ankle, and stocking embroidery is becoming a lav- orite fancy work of the summer girl. It is prophesied, ton. that next Christmas; instead of a deluge of cnibroidere d sus penders and dress shirt protectors, men will receive dainty boxes of silk hose, each pair embroidered at the tops in front with elaborate monograms. OS course, the men would rather, far rather, have bright purple hose zigzagged with scarlet lightning, but they will have to endure the affliction the best they can. The long absent lace shawl has been pulled from its hiding place and is used, not only in sections for trimmings, but in all its original character as a wra;. The unprecedented hot weather in Lon don during the opera season made opera cloaks a thing not to be thought of. and some of the social leaders adopted the idea of winding lace shawls about them when they entered their carriage. That was all that was neede to start a fash ion, and straightway lace shawls be came the approved thing once more. The idea has reached the Continental water ing places; but it isn't every woman who can make herself picturesque in a lace shawl. Picture hats are evidently the accepted keynote for autumn and winter millinery and it is to be hoped that if women will affect picture hats they will take them seriously. Such a hat should be made especially for the wearer and every de tail of its effect studied with the utmost care. The droop of a feather, the curve of a line may make all the difference' between a ravishingly becoming and a fashionably hideous picture hat; and the brim must be bent, the trimming adjust ed to suit the individual wearer's face and head. T'nhappily. all big black hats look alike to some women, and it is safe to prophesy that during the coming win ter innumerable crimes will be commit ted in the name of .Oainsboropgh. French Miiiinery Notes. The French felt hat for next season are as soft and fine as velvet. They are fashioned In many ways, some becom ing, others less so. The Ladysmith and Hough Kider styles are stiil prominent. Brown, grey, gulf red. and black are among the leading colors, white felt models being retained to wear until cold weather, with costumes of white cloth, mohair, serge and cashmere. Velvet flowers and shaded foliage in defp green and also in brilliant autumn leaf effects combined with masses of black ostrich plumes, will constitute the leading garnitures on felt and velvet hats for the autumn and winter seasons. O'.adioli blooms, nasturtiums, wallflow ers, jacqueminot roses, sumac sprays, bitter-sweet buds, geranium blcrssoms. and large fluffy chrysanthemums -all cf superb colored velvet wili be among the riowers most artistically used on French round hats and toques. ! A new siik, which is like quicksilver i in appearance, has appeared. It is plain, ' not figured, and is used for waists in- . stead of taffeta. I As an outcome of the Paris exposition Tunisian rings are a fad. These jewels consist of a flat gold ring, cut open un derneath and surmounted with two or ' three heavily set gems, such as tur- quoises or emeraids. j ("loth of gold and of silver, indeed, j with all manner of gold and silver braids and buttons are bring used in profusion, and these metals are being incorporated I into the wool novelty materials for ! autumn with charming promises of ; beauty. f Long ties or neck scarfs of white crepe j de chine have Roman striped ends. fringe ' trimmed, and axe intended to be wound ' twice about the neck and tied in a large, , loose bow slightly to the left of the front, j They are for house wear. ; Kibbon fobs are of black or white j moire, with buckle slides of the "new art" gold, which is in all colors, or in ; yellow gold, besides those In jeweled de- j vices of every kind. Velvet Bows and Rosettes. The up-to-date woman keeps on hand a collection of velvet bows and rosettes for wear with her different gowns. The rosettes are placed on one side of the neck on the bodice at some becoming angle or on the w aist line, w herever iney can add to the beauty of a gown. The large ones used at the waist line have a series of irregular loops and ends hang ing half way down the skirt. In Paris it Is the fashion to tag these loops with tinv crystal drops, cut jewels, pear shaped pearls and such like. The small er bows are more effective when wired. Care of the Hair. TBy Helen Ward. Irrssing the hair becomingly is quite a problem with some, especially with those not blessed with abundance. A really fine head of hair is rare, and, therefore, the difficulty is pretty gen eral. The great thing is to dress the hair to suit the features and shape of face and head "Arrange your hair with art and grace. Let each peison learn the style best suited to her face." is advice worth following, and Ovid was wise in his generation. Many a charm ing face is rendered plain-looking by blindly following the fashion, instead of arransing the hair to suit the individ ual. This is not a difficult matter if a hand-glass is held so that a side view is obtained of the face. A good plan is to Princess Auersperg Lends Her Name and Beauty to Grand Bazaar for Sufferers in Texas Hurricane. T V - n " - ".ijw princess Auersperg is the brightest and handsomest of tne many brainy and beautiful women who are employing-their charms of feature, costume and marner to raie funds f.r the recx r.struction of GaJvePton and the relief of the h'irricane suilerers, at the grand bazaar in the Wal Jar f-Astoria hotti, Mew york. let a first-class hairdresser do your hair in a style to suit the shape of your head and face, then copy it. Washing and brushing the hair with a medium stiff brush w ill keep it in good condition, and prevent dandruff, but the latter sometimes is a trouble independ ent of this care. Dyspepsia, combined with acidity of the stomach, rheuma tism and an affection of the scalp called pityriasis all result more or less in dandruff and dryness of the skin gener ally. The latter causes the hair to fall to an alarming extent, leaving patches of baldness which take a long time to care, and grey hairs appear very quick ly under this unsatisfactory state of things. ' To restore the scalp, the treat ment should commence with a weekly wash, employing soft soap, a little of , which should be ruDoed on the hair, then rinsed off with hot water to form a lather, rinsing thoroughly after. This soon eradicates dandruff, and cures slight scaip affections. To preserve the hair, washing it once in five or six weeks with glycerine soap and a little subcarbonate of potash and applying a simple lotion occasionally are ail that is necessary, combined with brushing every night. When the scalp is naturally dry. with a tendency to dandruff , one-half ounce glycerine and borax in eight ounces of elderflower wa ter form a nice dressing for the hair. If it is inclined to premature graynes, or there are "silver threads" already in ev idence, sulphur soap -should be substitu ted for the glycerine. By scraping a cake of curd soap in an enameled sauce pan with an ounce of olive oil, and stir ring over the fire until liquid, then mix ing one-half an ounce of precipitated sulphur with it. and pouring into a jar to set. stirring until thick, you can make an excellent soap for gray hair. lany washes for promoting the growth of the hair and preserving it may be made at home, especially by those living in the country. For instance, boil two ounces southernwood and six ounces box leaves I in four pints of water for an hour, let muiiu 1111 coi'-i, n:tfii Mmiii auo auci a little rum, or eau de cologne, to preserve it from fermenting. This wiil strengthen the hair wonderfully. A Rare Git't Octave Thanet possesses a novel ac complishment rare among writers, since writers as a class are proverbially self centered people who absorb far mor-3 than they give out. Fhe will create and carry on an impromptu conversation be tween an imaginary company of people, modifying her voice to represent the characters, and changing the facial ex pression in irresistible mimicry, creat ing the monologue as she speaks. The dramatic element is so strongly develop ed in Miss French that had she not found her work with the pen, the stage must surely have claimed her for a rare comedienne. Harper's Bazar. Sayings of Women Haters. The comments of some famous men with regard to women have been collect ed as follows: Franklin: He that takes a wife takes care. La Fontaine: Foxes are all tail, and women are ail tongue. Boucicault: I wish that Adam had died with all ribs in his body. Victo Hugo: Women de test the serpent through professional jealousy. Fielding: In the forming of a female friendship beauty seldom rec ommends one woman to another. So crates: Trust not a woman when she weeps for it is her nature to weep when she wants her will. B en Johnson: A woman, the more curious she is about her face, is commonly the more careless about her house. Southey: There are three things a w ise man will not trust the wind, the sunshine of an April day and a woman's piighted faith. Simple Way to Save Worry. A careful woman, who dreads gray hair las what woman does not?), and believes that it is largely due to worry uses this method of prevention: She keeps an ordinary note size riting pad on her dressing table, and on this she jots down a list of engagements, letters to be answered, business to be attended to. articles needed for house or for per sonal use, conveniences, charities, and all the other interests that enter into a busy life as they come to her mind. By this means she relieves herself of the worrying sense of something forgotten, w hich is apt to haunt the woman or man w hose days are filled with a multiplicity of demands and who has no secretary to keep him or her remembering details. Oood Housekeeping. Table and Kitchen. Conducted bv Lida Ames Willis. 719 Chamber of Commerce Bui'ding. Ch cago, to whom ail inquiries :hauid b.' a-ldrss-d. All P.ights Reserved by Banning Co., Chicago. ANSWERS TO INQUIRIES. Mrs. A. B. P.. Detroit. Mich., writes: Will you kindly publish o rtc pe fr plain, mixed pickles, containing cucumbers, on ions, string bean, green tomatoes and cauliflower? As this Is my fir.-t attempt at canning ani pickling, I would ask for a thorough recipe. MIXED PICKLES. One quart of string beans, one head of . cauiiriow r. one quart iiy cu. umors. one i quart button onions, one quart of green tomatoes, one quaxier of a pound of Kng- i , -. t. -I .'Kt " ct t't il l I " rs . V 4 4 " - lish mustard, half an ounce of tumrlf. two tHbsttooT-tfui of white mustard s'd. two tablfpHnfu!s nf brown mustard f eed. one t bisponf ul bb,ck ppppor, half a iralln of vinegar, one cupful fijirar, one (rtfl of salad oil. Break t he rauh flower into small bunches, cut the beans in men pieces and the tomatoes and cucumbers in siicea. Boil the cauliflower, onions end beans separately until tender. Cover the cucumbers and tomatoes with strong pale water and let stand twenty-four hours. Then drain out ali the water from all the vegetables. The tomatoes should be scald ed in boiling water and then ?altc-d. Mix all the vegetables together. Put the vims gar in a porcelain-linwl kettle, mix mus tard and tumeric together, and mi.isten with a little vinegar and stir into the vinegar. Stir and cook until ii begins to thicken; then add sugar, mustard see-ti, pepper and oil. and stir until thoroughly mixed and boiling hot. Have the vege tables in glass jars: pour the hct vinegar over them, seal and put in cool, drv uliice. Stand jars in hot water while riding, to prevent creasing. OLD-FASHIONED RICE m'DDINO. Mrs. W. C St. Paul, Minn., writes: Your column is of great interest to house keepers. Many thanks for old-fashioned rice pudding. Can it be right, only two tablespoonf uls of rice to two quarts of miik? No: the recipe should have been printed two tablespoonf uls of well-washed rice to a quart of miik. It is the slow- cooking with the frequent stirring down of the cream that makes it so rich and creamy. It must not be stiff enough to reed the addition of cream or sauce when served. This pudding was a great favorite in my own home, and the method was to set it on the back of the range, where It could r.ot possibly boii. until nearly done, then set in over to brown a deep, rich color. Thank you for caliing our atten tion to the error. EGG PLANT PILAU. The same correspondent requests rule for egg cutlets and one eg-g muffins. Pare and cut a large egg plant into inch cubes. Put into a deep bowl and sprinkle well with salt and cover with b ili - g water, and let stand for fifteen minuses; then squeeze cut all the water; slice two medium-sized onions and fry a gulden brown in a tablespomf ul of but ter. Skim out carefuby. Wipe the egg cubes o and turn into the saucepan with the butter; add a quart cf hot water and a pint of g-jed stock. Sea son to taste with salt and pepper, and bring gradually to boiling point. Add two cupfuis of well-washed ricr?, and simmer slowly until the rice absorbs all the liquor and is tender. Stand back on the range, where it will not burn, for twenty min utes, and then turn into a deep, hot dish. Two tablespoonf uls of table sauce may be added to this to give it piqu -. ncy. Or by adding curry powder you may have curry of egg plant. EGG CUTLETS. Hard boil six eggs. Press yolks and whites through a vegetable press tr chop very fine. Season to taste with salt and white pepper or paprika, a tablespoonful of chopped parsley and a few drops of onion juice. Put one cupful of miik in double boiler to scald. Rub to a cream two level tablespoonf uls of butter and six level tablespoonfuls flnur. Pour the h!-t milk over this, and stir until dissolved. Then return to the double boiler and the tire, and stir and cook until quite thick and smooth. Mix sauce with the eggs and turn out on shallow dishes to cool. Form into cutlet shapes, cover and fry same as croquettes. Same mixture may be made into croquettes. ONE EGG MUFFINS. Sift together three and one-half cup fuis of tl-jur. three and one-haif tea-p on f uls baking powder, one teaspoonf ul of salt and three level tp.blt.sp. ouiuls sugar. Keat one egg until lieht, and add to one and thr-e-quarter cupfuis of milk, with three tablespoonfuls f melted butter. Add this gradually to the Hour, and beat to a smooth batter. Hake in hot. buttered g-m pans for twenty-five minutes. EGG CUTLETS WITH CHEESE SAt'CR. Mrs. F. W. Flower, Carthage, Mo., writes: In menus I notice two dishes given, the recipes of which I should like to have. They are "egg cutlets with cheese sauce" and "stuffed pepper.-." In recipe f--r pine-apple pudding you say srve with vani.la sauce. How is sauce made? The recipe for egg cutlets is given above; the sauce is made as follows: CHEESE SAUCE. Rub to a cream two level tablespoonfuls of butter and same of flour. Pnur over this ore cupful of hot milk. Stir until dissolved, and then return to fire: add quarter of a cupful cf prated, soft cheese, half a tejspoonful of salt, a d.ish of pap rika and beaten yolks of two eggs. Cook a few minutes until smooth. VANILLA SAUCE. Mix half a cu'ul of sugar with two level tablesponf Uis of cornstarch. Pour over this a cupful of boiling water. Stir and co dc five minutes. Remove from the fire, and stir in while hot. two tablespoon fuls of butter and a teaspoonfui of va nilla. STUFFED PEPPERS. Same correspondent wishes recipe for stuffed peppers. This has been given re centiy. but we repeat it: Choose peppers of uniform siz- rather round than long: cut off the stem sn the peppers will stand leu el: then cut off the top. and remove all the seeds: cover with boiling salted water and parboil for five minutes. Turn upMde and drain. Fiil with following stuffing. Chop fine any cooked, cold meat, and to every three cupfuis add one and one half cupfuis soaked bread crumbs, one largo tomato: one small onion grated, quarter tf a cupful cf butter, melted; one raw egr. beaten; a tablesp -orful of chop ped parsley, and season to- taste wi;h salt. GERMAN HERRING SALAD. A Subscriber. Detroit. Mich., writes for a recipe for herring salad, the real Ger man ne. salted Holland herring? I find the reed pes very good, and am anxious to know if you have a cook book for- sale of vour own for those who live so far? We have several recipes for German herring salads, and wilt publish two, hop ing one or both will proe satisfactory. HERRING SALAD NO. 1. Six herring soaked over night in cold water, and then ali skin, bones and parts not fit to use removed. Cut fine. Cut into tiny dice two did pickles, one email beet, four hard-boiled egg, two onions, two apples and hlf a pound of veal. Mix ail well together and with the following dressing; Mix half a cupful of cream and at least two tablespoonfuls of olive oil together. Rub the soft herring roe to a cream, and tir into this; add a little su gar with half a cupful of water, and stir into the dressing. Mix with the salad and st-t awav for at least six hours in a cdd place before serving- Garnish with dried currants: arrange in shape of a star and fill the points of the star with chopped beets and hard-boiled esrgs. alternating the colors, white red and yellow. HERRING SALAD NO. 2. Tri is made with the same Ingredients for the Siilad. and mixed with a dressing made bv stirring the herring milk or roe to a cream and working in gradually one cupful of oil. two tea spoonfuls of susar, four egg yolks, half a cupful of vinegar, two tablespoonfuls stewed cranbrr e and a pinch of cayenne or paprika. Gar nish with beets cut into fancy shapes, gherkins, olives, hard-boiled eg?s and mixed pickles. ! Menus. SUNDAY. BREAKFAST. Boiled Rice. Stewed Dttes. ! Broiled Ovsters. on Toast, Brown sauc?. Ham Omelet, Roils, Coffee. DINNER. Cram of Cauliflower Soup, Baked Rabbits. Stuffed with Chestnuts, Celery Sauce, Stewed Tomatoes. Buttered Turnips, Apple and Nut Salad. Fruit,- Coffee. SUPPER. Torgne Salad, Cottage Clwese, Baked Pears, Soft Gingerbread, Tea. MONDAY. BREAKFAST. Baked Apples, Cereal, Cream, Bread Omelet, Tomato Sauce, Fried Bacon, Rolls, Coffee. LUNCH. Broiled Ham, Potatoes Hashed in Cream, Toasted Muffins. Cereal Coffee. DINNER. Mock Turtle Soup (Canned , Broiled Chops. Mashed Potatoes, Creamed Cabbage. String Beans and Cucumber Salad, Rica Cream, Coffee. I n g 0 it it it it 8 11 it it 8 it 8 8 i I 8 8 8 8 8 8 it it it The Battle Creek Sanitarium I :-l?" -:--vt : is the pioneer in the vegetable diet crusade, has for nearly one-tSnrJ of a century advocated the use of cereal products as the proper food for mankind, and has served Caramel Cereal Coffee and health foods on the diet tables of the Sanitarium to patients from every part of the world. That their untiring efforts and unswerving purpose in push ing forward this good work have been intelligent and borne practical fruit is evinced by the fact of the host of cereal breakfast foods, whole grain products and cereal coffees manufactured by concerns in all parts of the country, now on the market to meet "the great natural demand from the public. Care should be exercised in ordering Battle Creek Sanitarium Foods and not simply Battle Creek health or pure foods, for the reason that a number of foods are put out from Battle Creek, the quality and the claims for which are not endorsed by us. CARAMEL CEREAL is the original and genuine successor to Coffee, has delicate aroma anj agrees with the most sensitive stomachs. BATTLE CREEK SANITARIUM TOOD CO., Battte Creek, Hkh. ii it it -it 4 4 4 4 4 4 4 4 4 4, 4 ncAl IU The only place to eat in the city is the CSreinniene OPEN DAY C. Tele. 626. M I I II I 114 I HI I I I I I X X X X e are W To say that EAGLE HEALTH BREAK FAST FOOD is made from Kansas wheat, made by Kansas mills, packed by Kansas people. X X Eagle Health : Breakfast Food j X is good enough to grace the best tables In X the land. Use it, X are using Kansas MANUFACTURED BY X j THE RALSTON YEAST CO. I TOPEKA, KANSAS. tHommin 1 1 01 1 1 1 X Q. F. MILLER Plumbing and Heating Co. Gas Fitting and Fixtures, Pumps and Supplies. 627 QUINCY ST. SOUTH OF WATER COWS OFFICE. Telephone 863. A HAND SAW IS A GOOD THING, BUT NOT TO SHAVE WITH." SAPOLIO IS THE PROPER THING SMOKE Ooifwr0(pii0!ij H.L. TROlir. fekkeegiu. Skertbaal Teiczrtfbai PewMaSI FktM il. 62UU Qaietj 1 HOMI AND NIGHT. L. SCOTT, Prop. 726 Kansas Ave. II It H I I ! I 1 1 , happy I and you know that you Wheat, Topeka, Kaoas. FOR HOUSE-CLEANING. TOPEKA.