The Topeka state journal. [volume], December 08, 1900, LAST EDITION, Editorial Section, Page 13, Image 13

About The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980

Image provided by: Kansas State Historical Society; Topeka, KS

                
TOPEKA STATE JOURNAIj, S ATTTRDAY EVENING. DECEMBER 8. 1900.
13
FOR THE WOMEN.
me
to Think of Christmas
Presents is Here.
Popularity of the Umbrella For
Gift Purposes.
THE TEIL NOVELTIES.
"Double Faced Illusions'
the Yery Latest.
Are
Things of Intere st to House
keepers and Others.
Whn on the search for Christmas
presents the umbrella department
should come in for a share of ones at
tention. True a pretty umbrella coe.a
several dollars but the giver should bal-
: mfT.i the cost of the article
autc i . i uij .
j k. r,mhf- of times ne in
?i r,r .irip the year by the re
.tV- ,l.ubtle?3 decid
him. Every time the umorelU is ta.
from the rack a Feasant thought of
ken
the
mind.
An umbrella makes an equahy ac
cepuon eift for either a man or a. wo
man. The very newest and 5 est
-inr.sf in handles is the run metal,
Wks a trifle like exidized silver arvt
ernes in two styles, opera crooks ana
princess: most of them are sit with im
itation stones. They cost from three
dollars and a half up.
no-her rrtttv handle is of r.earl and
gold: about four inches is of solid moth
er of pearl with a stretch ot poia at
either side and is finished at the end
with a jtoM ball. Handles of Roman
K"id set with jewels are a;fo very ef
fective. One cf the prettiest umbrellas
f jr men has for a handle a real elk horn,
jiolished and carved.
Nearly all of the umbrellas now shown
are plain black as they are more appro
priate for winter, but very pretty color
ed on-s are to be found which may be
saved for summer. The plain taffeta um
brellas now shown in cciors are very
I.r-rty". trimmed with several rows of
i ib'.;on of a contrasting shade in several
widths.
Veil Novelties.
Double faced Illusion veils are the lat
ets rwveltv. Thev- come in pink, blue,
red and in" fact all colc-rs .and are over
liid with squares and dots of black. The
!'S ripti 'n does not sound very attrac
tive but they are a decided improvement
over the vivid green veil? which were a
fad of th- fall, but a fad that did not
pain much of a foothold in Top-eka. The
1 ink. ones with black dots are really
very beoominsr, in fact the clerks de
clare that thev will make any one loo
prettv. Chiffon vei'.s are again becoming
i-opufar and it is said that scarlet ones
are to be worn this winter. Plain blaett
veils however. ar more universally be
coming, and are always in good ta&te.
White is Popular.
This is the month of foes, and yet
whit-" is a popular color, though I never
know if or, ouetit to call white a color
or not. writes .Madame. However, be- it
ca"."d as it may. there is a perfect rape
for white raiment. For evening wear it
in charmirsf. and has advantaees.but for
day wear in London during a November
f.nr. surely It is extremely extra-v-aa-ant.
Not that the Question of extravagance
ever enters into the minds of the fash
ion auth h ities.
Take, f ir example, the fur muff and
nik!et of the moment: also headarear.
The prettiest specimens are all whire or
largely trimmed with it. What could d
mi.r attractive than a huge sable muff,
with three- larz frills of white tulle ar.d
a ltninsr of white satin? An enormous
sable boa or collarette,' with a larsr3 in
rier ruffle of th white, and a hat resemb
ling a mass of white tulle, would be
worn with that muff. And a more be
coming yet incongruous fashion would
ie hard to discover.
Then we have a fancy for white feath
ers, and again hats, muffs and necklets
correspond. Already our headgear sup
ports so many feathers that if the crae
Increases we shall shortly resemble the
primeval savage. But what matters, so
long as we follow the fashion of 13u0?
'l here is something fascinating in
white feathers, shaded with pale pearl
gray. Very few wonvii look weii in them,
but how many will attempt them?
As for ermine and white caracul coats
fr day wear. I think they are perfcctiy
hideous. and too suggestive of third rate
theatrical style to be ever quite le
rieur. I am glad to say it is but the
fad of a few folks who wish to out
fashicn Fashion.
These two furs are lovely, however,
w hen utilized as linings and peeping- out
of hug" collars: especially are thev
charming when the exterior is of some
ready rich fabric, such as ruby or pur
ple velvet, with exquisite black and gold
embroideries or similar trimming upon
them.
That Lonj-Waisted Effect
The long-waisted craze shows it3e!f
as much in the styles for young girls as
ft does in the styles for older women.
All young frirls now have the w-aists of
their (Towns cut to be pointed in front
and with some blouse effect. This is,
of course, very becoming to the un
formed figure of a schoolgirl, and her
frocks can be made, in consequence, to
have a b.uite smart look. A simple but
effective little gown has a blouse edged
w ith a narrow band of cloth bright red
or blue, for instance and fastened with
GOLD MEDAL, PARIS, 1900
The Judges at the Paris Exposition
have awarded a
COLD MEDAL
to
Walter Baker & Go,
the largest manufacturers of cocoa and
chocolate in the world. This is the third
award from a Paris Exposition.
BAKER'S
CGGOAS AND CHOCOLATES
are always uniform in qual
ity, absolutely pure, deli
cious, and nutritious. The
genuine goods bear our
trade-mark on every pack
age, and are made oaiy by
Walter Baker & Co. i.f
DORCHESTER MASS,
two round gold buttons. It is cut low In
the neck to show a tucked yoke of
taffeta or velvet, and the turned-back
cuffs match, the joke. The skirt fastens
at one side tinder a. band of the same
color, and la finished with a flaring
flounce. There is a. narrow velvet belt
fastened with a gold buckle in front.
Harper's Bazar.
The Psyche Knot
Fashionable young women are again
affecting the Psyche knot, in the way of
hairdressing. This style pleases the
Uadonna-faeed types, but not the wo
men with high foreheads and retrousse
noses. Young matrons still adhere to
the Marie Antoinette coiffure, only the
pompadour roll Is considerably lower,
directly in front, and has much less of
the frowsy Nauteh girl appearance than
has been common recently.
High, stiff collar bands are gradually
disappearing- from our wardrobes. The
fashion for transparent lace neckbands
during the summer has taught people
the comfort and wisdom of having
something light and soft round the
throat. A lace tuc ker, held up by a rib
bon velvet threaded through the top. is
visible on many gowns, and even w hen
inter comes roiled and turned-down
collars will be- the vogue rather than the
high Medici shape, with which we have
striven to hide the) contour of the net k
for the last few years. The way the
head is poised on the shoulders and its
graceful carriage are not among the
hidden treasures of the wise woman,
and to her the change will be a welcome
one. Ruffles and boas w ill be worn well
away from the throat, resting rather on
the shoulders. Ruffles are caught to
gether at the waist with a jeweled serp
ent or a. fanciful clasp of some kind.
Sleep Beautifies.
If women once get an inkling of the
splendid beautifying effects of refresh
ing, healthful sleep all the petticoated
beings of the earth would go to bed
with the chickens.
Sleep is nature's restorer, tonic and
medicine. During sleep the body gath
ers new forces and makes up for gen
eral wear and tear on nerves, muscles,
blood and tissues. Therefore, restful
sleep is indispensable to health and
life.
Have two windows In your room open
or a window and a door, so that a cur
rent of fresh, invigorating air will dis
turb that blanket of heavy exhalations
and give new life materials to the
lun--s. It is not wise to have the cur
rent blowing over one, but a screen
near the bed or a larse garment thrown
over a chair will hold back any stiff
breezes that may chase in.
Impure air is the parent of more
colds than draughts. Invalids with tu
berculosis go to awrm climates and
sleep out of doors, the cure being en
tirely in filling the lungs with pure,
life-giving airs. There should not only
be a big supply of fresh, moving air
in the sleeping apartment, but there
should be nothing to contaminate it.
Queen Victoria as Matchmaker.
Queen Victoria has always been more
or less a matchmaker. She is in favor
of early marriages, and if not early,
' better late than never." There is a
good story of a motherly kind of appeal
which she made to the Rev. Cosmo Gor
don LanK. the vicar of Pc-rtsea, a cler
ical friend, who twice a year by special
invitation preaches to the queen. Af
terward she chats with him, more par
ticularly about the poor in the neighbor
hood of the dock yard. He dines with
her majesty at least twice a year, gen
erally after the preaching. One niht
she asked her bachelor guest if it was
true that he had ten curates. He said
it was quite true.
"Would It not be a wise arrangement,
ilr. Lang." said her majesty, "if you
reclamed the number of your curates to
seven Ami took home a wife to Fort- !
sea?
The queen has a very sweet and per
suasive smile, and she smiled graciously
upon Mr. Iang.
"You see, ma'am." he replied, "if I c.is
agree with my curates we can part: but
if I were to disagree with my wife it
might end in my having to leave my
parish."
"A droll, but unconvincing- excuse."
said her majesty, and laughingly
changed the subject. Newcastle Chron
icle. Patti's Fan.
In days to come the world will crowd
to see lime. Patti's autograph fan.
Though comparatively plain, it is one
of those few objects that gather value
as time rolls on. Even now many of
the signatures written across this
dainty piece of chicken-skin could not
be repeated. The late Empress of Aus
tria. Alexander II of Russia, the old
German Emperor "William I to these
three signatures now attach a pathetic
interest, the more so when it is remem
bered that the first two died by the hand
of an assassin. Mme. Patti was even
fortunate enough to obtain not only the
signature, but a long sentence in our
own sovereign's beautiful flowing hand
writing: "If King Lear spoke the truth
when he said that a sweet voice was
the most precious gift a woman can
possess, you, my dear Adelina. must be
the richest woman in the world." Lon
don Xews.
Cure For Lovesickness.
Xew cure for the love-sick heart has
been discovered bicarbonate of lime!
The waters of the well of Alanje. in
Spain, have been found to be a potent
remedy for girls suffering from the un
requited passion. Strange to say. the
waters do not work with equal efficacy
in the case of men sufferingg from the
mitten.
Recently the water of this wonderful
spring has been analyzed. The result
has been to find that it contains no oth
er sajts than that named above. Yet
the cures go on. Hysteria yields to its
gentle yet powerful influence; nervous
troubles are cured.and lovelorn Ophelias
bathing once or twice in its magic wa
ters return to their friends cured of
their blue devils.
Dr. Martinex Regeura, a physician of
renown in Spain, has recorded some of
the more marvelous cures. A country
maiden fell in love with a military
cousin who failed to reciprocate proper
ly. She lost her appetite and became sj
wildlv hysterical that she had to be put
under restraint. After some months she
was taken to Alanje. bathed in the
morning and at night, and soon return
ed cured of her sickness and her love.
A lass of Seville, aged IT. took such a
dislike to her betrothed that at the sight
of him she went Into a frenzy, spoke in
coherently and refused all food. Nor
could she sleep. Her course at the won
derful spring was only half finished
when speech returned, she began to
sleep naturally, and best miracle of ail
her affection for the despised one re
turned. To a girl of 20 whose lovesickness took
the form of melancholy and rolling on
the floor, the bicarbonate of lime water
brought r cheerfulness, and after
twenty baths she was cured.
All aboard for Alanje and the baths
which would have enabled Romeo and
Juliet to live, perchance, until today!
New York Journal.
Fads and Fancies.
It is predicted by fashionable dress
makers that white cloth frocks and
oats will be much worn this winter.
But cream cloth, fur trimmed, is equal--"
pretty and may have a larger vogue.
A rose colored tweed coat seen the
other day was long arid semi-fitting and
had chinchilla facings and cuffs. For
coats of this description many bright
shades of cloth are used, and when
trimmed in dark furs they are rich and
becoming.
Some of the prettiest party frocks for
little girls are of white washing siik,
with many encircling rows of Valen
ciennes insertion about the skirt. Light
blue or pink nun'a veiling, lace trimmed,
is another favorite material for such
occasions.
The introduction of gold braid on un
derskirts is frowned upon by women of
good taste. Those who know say that
the gold craze has run its course, arid
will be shortly superseded by silver.
The Louis XIII cola is a host in it
self, and adds a softness to the face,
giving almost every woman & pic
turesque appearance.
A novel and extremely stylish bodice
for demitoilette is composed of brocaded
satin, with undersleeves and basque of
chiffon, edged with chenille, the decol
letage trimmed with tagged ends. Folds
of ciiiffon and large reve-rs of Renais
sance lace complete the original model.
The trimmings for street gowns
range from machine stitching on
cheviots to raised embroidery on broad
cloth. This season's crepe, as trimming, is
used in masses, but not in narrow folds.
In the general reversion of things,
flannel is being combined with velvet.
There is a craze not only for the tails,
but for the paw a of the fur animals.
There seem to be no sleeves to full
evening toilettes. Some dinner gowas
have elbow or even the long sleeve, but
for the ball room the shoulder strap suf
fices. Transparent yokes and sleeves are
lined with chiffon in the faintest pink
tint.
Corselet ceintures in. velvet or satin,
of a contrasting color to the gown, have
become a sort of winter fixture. No
body thinks of encircling their waist in
a straight around ceinture these days.
The President's Niece.
It is seldom that a young girl who
may have wealth and the highest social
position chooses the drudgery and irk
some duties of a school teacher. Such a
unique specimen of fair American maid
enhood is found in the orphan niece of
President McKinley. Miss Grace McKin-
ley. A year ago last June the president
and Mrs. McKinley, with a party of
fritnds cabinet officers and other prom
inert officials went to that staid and
distinguished seat of learning. Mount
Holyoke college. South Hadley, Mass.,
to see Miss Grace take her degree of i
A. Miss Grace stood at the head of her
class, while her record during the entire
course had been one of praiseworthy en
deavor. The president, to show his ap
preciation of her success, bestowed on
his niece a beautiful diamond pin. The
graduation dress, a dainty creation of
white chiffon and lace, was Mrs. McKin
ley' s gift.
It was after this great event that the
president offered to adopt Miss Grace,
formally, and thus make her the reign
ing belle of the nation the social leader
of the capital the only young girl In the
great presidential mansion at Washing
ton. This was surely a tempting offer, but
it did not swerve this beautiful and bril
liant girl from a long cherished aspira
tion. She wished to use her gifts in a
fitting way in one to which she had
endeavored to train herself during her
long and severe probation at Mount
Holyoke. She chose the arduous pro
fession of a school teacher, and this fall,
on her own application. sustained by her
record at college, she secured a position
in the high school of Middletown. Conn.
She began her duties in September.
Success.
A Queer Custom.
At the birth of a Japanese baby a tree
is planted, which must remain untouch
ed until the marriage day of the child.
When the nuptial hour arrives, the tree
Is cut down and a skillful cabinet-maker
transforms the wood into furniture, i
which is considered by the young peo
ple as the most beautiful of all orna
ments of the house. The burning of the
bride's playthings is part of the wed
ding ceremony in Japan. The bride lights
the torch, which she hands to the
bridegroom, and he lights the fire, and
the toys are destroyed.
Growing Friendliness.
"It is interesting to note that the begin
ning of the closer intimacy and friendship
between English and American society
reailv originated in a great calamity that
befell the United States." says a writer in
"The Iondon Daily Telegraph." "It dates
from the wounding of President Garfield
by his assassin and the long and painful
illness that preceded his death. During
that trying period the tender and woman
ly sympathy evinced by the Queen toward
the stricken head of the great Republic
touched the American people very deeply.
The friendly feelings engendered by it
have continued to develop and promise to
frow into something that will permanent
y affect the cordiality of the relations
subsisting between the English, and Amer
ican peoples. No part of the population
of either country is more anxious that
this should be so than the American col
ony in Ijmdijn. It is ritting mat the wo
men of England and America should come
more and more together.
" 'Why is t.' said an American woman
in Iridon the other day. 'that most of
you English people will persist in takine
the noisy young woman of eighteen or
twenty, who stays alone at a hotel and
is her own protector and chaperon, as
the typical American girl?' Probably the
easiest reply would have been to say that
the real Americans are so quiet and lady
like that they attract no attention, and
that the pushful hotel young woman was
taken as the real representative of her
countrywomen. It would not have been,
however, a fitting answer. There Is no
such thing as commonplace American
women. Their cleverness, wit and bright
womanly qualities make them conspicu
ous. They aim at being real, helpful com-
? anions to their husbands and brothers,
'erhaps that is why they have the best
time of any women on earth. They have
earned the position they enjoy In the esti
mation of their men foik. which made
Max O'Rell declare that If he had any
future reincarnation to undergo he would
beg the Great Ruler of the Cniverse to
make him an American woman."
Chinese Proverbs About Women.
There is much of philosophy in the sub
joined sayings found in Chinese literature
and having relation to women:
Respect always a silent woman: great Is
the wisdom of the woman that noldeth he
tongue.
A vain woman is to be feared, for she
wiil sacrifice ail for her pride.
Trust not a vain woman, for she is first
in her own eye.
A haughty woman stumbles, for she can
not see what may be in her way.
Trust not the woman that thinketh more
of herself than another; mercy will not
dwell in her heart.
The gods honor her who thinketh lon
before opening her lips. Pearls come
from her mouth.
A woman that Is not loved is a kite
from which the string has been taken: she
drives with every wind and cometh to
naught by a long fail.
A woman and a child are alike: each
needs a strong, uplifting hand.
A woman that respects herself Is more
beautiful than a single star: more beau
tiful than many stars at niarht.
Woman is the ease for that which pains
the father: she is balm for his troubles.
A woman who mistakes her place can
never return to where she first was: the
path has been covered up from her eye.
A woman desirous of being seen bv men
Is not trustworthy; fear the glance" from
her eye.
Give heed to her to whom children hax-e
come; she walks in the sacred ways and
lacks not love.
When first a woman loves she fears:
she fears not that to which she has be
come accustomed.
A mother not spoken well of by her
children is an enemy of the state: she
should not live within the kingdom s wall.
Against Objectionable Cognomens.
Elizabeth Cady Stanton thinks there is !
a great deal in a name, and her latest fad
consists in cautioning all young women
against marrying men with objectionable j
cognomens. She instances several which
she has picked at random, like "Kick"
and "Ashbox." and advises young women
who are so unlucky as to be engaged to
men with undesirable names to insist, be
fore marriage, that they have their names
changed by legislative act.
Training the Chili
We must choose, then, the influences of
sight and sound which are to be for our
children the means of growth. And in or
der that we may choose intelligently in
order, too. that these means of growth may
advance by gradual and continuous stages
corresponding to the development of the
children themselves, we must study the
needs of childhood at each stage of its
development. These needs may be re
vealed to us in various ways. By watch
ing children at piay we discover what na
ture impels them to do and to enjoy. By
recalling our own childhood we reaiixe by
what instincts we were governed at cor
responding periods of growth. By study
ing the history of mankind we learn in
what order hia Impulses were manifested
and by what means they became the stepping-stones
to higher forms of activity.
To these we must add Proebel's great
principle of self-activity, of "freedom un
der law." Having discovered the needs
of our children and the means of gratify
ing them, and having supplied these
means in the environment of home or
school, we must still leave body, mind
and soul free, to do their own growing
No, Impatient forcing of faculties which
seem to us slow in their In their unfold
ing, no arbitrary grafting of our per
sonal convictions upon minds which must
open to the light in their own way. but
a patient and steadfast maintaining of
the great general principles of right liv
ing physical, mental and moral until the
little organism grasps and assimilates for
itself the materials nature impels it to
seek. Harper s Bazar.
Table and Kitchen.
Conducted by Idda Ames Willis, 71S
Chamber of Commerce Building. Chicago,
to whom all inquiries should be addressed.
All Bights Reserved by Banning Co.,
Chicago.
Good Floor and Good Bread.
The present day process of flour mak
ing is generally conducted on thoroughly
scientific principles by the best millers:
and the rules that govern competition are
based, not so much upon an effort to
make a cheap product, but upon the
amount of the nutritive elements possi
ble to retain in producing a iiour pleas
ing in the sight of the housekeeper. Be
ware of a flour that has no other claim to;
merit but cheapness.
SELECTING FLOURS.
When selecting flour, remember the oft
repeated admonition given to buyers of
food materials: "The best is always the
cheapest." Housewives have so far
learned this to their advantage: that the
very white flours, those having a bluish
tinge, are to be passed by for those
having a rich, creamy, yellowish tint.
The dead-white flours are a delusion and
a snare. They contain no more nourish
ment than the same quantity of corn
starch and do not make the finest ap
!earing or daintiest colored bread, even
if one is willing to sacrifice wholesome
ness to appearance. Upon the kind of
grain, its perfection, age and care in
cleaning, as well as the method of mill
ing, depends the quality of the flour,
whether white or dark. While the color
of the flour must guide to a certain ex
tent, there are other important points to
be considered. The flour must be sweet
to taste, dry antl free from any sour
musty smeii. Entire wheat flour, if it be
of good quality, has a sweet, nutty flavor,
and when moistened produces a quanuly
of gluten, In regard to the gluten, this
same rule holds with a good white flour
as well. The dark flours require especial
care in selecting, as they are often made
up of the poorer variety of grain, bran
and such inferior mifl products: and oft
times are not uver-ciean. In these adul
terated flours the rich flavor is lacking;
in fact, they have little if any flavor ex
cept that in some grades there is a very
noticeable bitterness.
THE CHEAPEST FLOUR.
Comparing the amount of nourishment
contained in a loaf of good bread with
the very little extra cost for the finest
grades, the best Hour is the cheapest.
Good flours wiil make a great deal more
bread than the poorer qualities. Stutiy
the brands of flours: just as closely as you
study the quality of wearing materials.
The trade-mark on a barrel of good flour
is of more vital importance to your fam
ily at large than whether your gown be
all sliK or near sllK.
COMBINATION OF BREAD AND
MEAT.
Here let us say that people do not seem
to reutize that the wheat gnxin and its
products should not be combined too fre
quently with meats, as a g'od flour
should contain the same nitrogenous ele
ments. When all the necessary fod
elements are combined and starches are
furnished in sufficient quantity in rice or
potatoes, bread is superfluous, except in
the form of small breads served with soup
and salads, it is not the expense for what
we actually need, but what we waste in
various ways, that makes the cost of liv
ing such a grievous problem. In the selec
tion and purchase, the cooking and eatirg
of our food, we must employ scientific
knowledge and common sense.
TO MAKE GOOD BREAD.
Good flour will not make good bread
without a conformation to certain fixed
rules and principles, governed by natural
law. Good bread :s not the result of
chance. The best flour is of little value
without an intelligent understanding of
how- to transform it into proper food.
How to convert the valuable properties of
the grain into a form adaptable to the
average digestive powers of man and at
the same time render it pleasing to the
ta.ste.
The first step necessary is to separate
the particles of. flour and .surround them
with moisture. Therefore we add a given
amount of liquid. This moistens the
starch, dissolves the sugar and albumen
and also develops tenacity in the gluten,
which binds the substances together in an
adhesive mass. This we call batter or
dough. In making unieavened bread,
which is very wholesome for those able
to digest it and who will properiy masti
cate it. the next procedure would be to
bake this dough. But in order to make it
more porous and readily digested we must
go further and employ some agent and
means to this effect. The giuten of whe:-1
flour is very elastic: therefore when we
add yeast or some form of gaseous sub
stance to the mixture and thoroughly in
corporate it by kneading this leavening
power causes the gluten to expand to a
very great degree, forming- elastic wall
around little cells as the dough rises and
increases in bulk. The more thoroughiv
the ferment or air is distributed in the
dough the finer the texture of your loaf.
BAKING.
The process of fermentation must be al-
..-' :." wC
in
,LrNV
and the Lily
illuMi-aie the difference
between lard and
WESSON
ODORIBSJS
rV''.N. m
EI
r
A PURELY VEGETABLE PRODUCT. B
Animal fit may cittt se witk it and be 1
unclean and very indigestible
Wesson' Odorless Cooking Oil w pm,
sweet an4 clean. It never becomes rancid.
It goes twice as far as Urd or butter!
Wesson's Salad Oil is fir better value than
the finest olive oil and has the same flavor.
Ask your friendly grocer for it.
'--.-fl-rs,
Jj lislMI
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fj rrswi fri rc t '! T rsm
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miLILMPmiE u
V - V
Til Giosf Bsiildor of SiManrjth, Poujos, z:nd
Life is not the same as strength.
Weakness may undermine the
stateliest structure, and nobody
dreams of danger until the fatal
collapse comes.
So it is with the body. Yon
may look well but lack vitality.
Poor blood and weak nerves may
have undermined the consti-tution.
Do you have anv of the
rr'? many forms of dypc psi.t.
-SA biliousness, or indigestion r
JiX Are you unable to sleep
well and unable to get pro
per rest when you do sleep? Do
you worry? Are you startled at
every unexpected sound ? Do you
have the blues? Does everything
go wrong with you? Are you
troubled with headaches, nervons
exhaustion, weak, tired feelings or
palpitation of the heart ?
These are some of the symp
toms of impure blood and weak
ness and prostration of the nervous
system. Thousands of people worse off
than you are have been quickly and per
manently cured by
Or. Greene's Nemira
BLOOD AND NERVE REMEDY
Hit s zl
- IT . - 3'
i
a as
i. I i I I :m;.' f,A
1 r ii fr-v
111 ! R-J--
the wonderful restorative of health, strength,
and vigor. Everybody needs this greatest and
best of all curative remedies.
MR. A. L. BARTOE5, of Loganton, Pa. fays:
I hare osed Dr. Greene s Kmira blood and nerve rrmed v. I
j., wL , A" C"1' - lummriT nam
"urai a cximnwnceii me ue or lr. Urwnc fervors I tt 11 n
appetite and could eat wail, and mv desni for ,tnm .;., 1, r
ery nervous, and at times my head felt as though it vould ur-t me but n
j " Xj L. , . " ;"r.'' . - ". "no, and warp
r I sav- to all who wish fob. healthy and irtrong, I woald adviw tbr if m, k. tn Us Dr.
. -e fin" us , siiu Gioxxi remw v. I am W illlir 1 k.nd.. .rf .
rneary medicines in my drug rtore and know what ia aai.i of tTem ail : but wlmm-r I f-. rr
sl.auriX.: t .TT - ,'..-'7;iV J"" """ Ior ooa rwuli. arid I
' wauw x &uuw i.i.e value Ul lb uy azperceocc ua CI JSC it.
Pellef e tu 1 j , . . . .
thank.sVlvin tH .k" f , ucrsI,r r:1-n cnaraaente ciooa ana nerve diseases Is Indeed cauc f
L-A?.??- ,?Jner the mSd Influence of Dr. Greene's Nervura blood and nerve remedy, the tt, . .Zt
i. Jf MBCrV iiseii ana wo want to tell the jrood news to all the world. This is whv Ir
iSLi ln,h3!,0, t"t!n?ni,l,r0m PP1. " low.rich and r woo
share in their owa health and happiness, by usinz this grandest of rernediea. uilerers may
Of". flrfVH ln;U.. lA-Af . . . . -
Vv-r,V - - - - - - mnsuiiaugn ana rivei examination and advice free or bv letter at h!a yffi.-
35 West 14th Street, New York City. All letters are strictly private and onfidentUl. '
now
lake
or
of
lowed to fro on until the whole ma? is
fully fxparnifd. but not too lonsr. ' If the
nreaii I lig-ntentd by yeast termfnt it
require careful management in order to
prt-wnt the chemical ohan-s from con
verting the nutritive properties of the
wheat grain into substances of iittle food
value. If fermentation continues too lv.g
aeetic arid is formed and the riouuh be
comes sour. Yet a little further and d--composiriv.n
wiil render the gluten pow
erless: then you have heavy as well us
sour bread.
Fermented, bread Fhould be bntked b3
fore the formation of alcohol and car
bonic acid gas is complete, in oroVr to ob
tain a. perfectly sweet loaf of bread.
Bake thoroughly in separate loaves in
order to kill the yeast plant. When yeast
bread is properly btked there is no odor
of yeas' t, but a decidedly aweet smeiL
Inquiries Answered.
W. T. K". writes: "I am enjoying your
articles and will be many tims obliged
to you if you will kindly mad me your
recipe for finnan haddie, LVlmonico style,
prepared in the charing- dish."
FIXXAN HAI'DTK. DELMONICO
STYLE.
Make two cupfuls of egg sauce as fol
lows: Melt four level ta.bie:-poonf uls of
butter in your cutiet pun; then stir in
four level tablespoon? uls flour; when
smooth add two cups of milk. Stir rnd
cnok until it begins to thicken: sea'-n
with a level tablespocnf ul of salt nni
paprika to tas'.e. Add one nip of fluked
fish; cook a few minutes. Then add two
hard-boiled eggs, the whites ch.fppv-d very
fine or pressed, with the yoiks. through
a sieve : t he uncooked yolks of two egK
diluted with a little milk or cream aivl
half a cupful of grated cheese. Heat
t h iroi iffh! v and serve n bti f t r-,l t. i-.i
The hard-boiled eggs can b omitted, e- !
pt-daily it tne dish is served late at night.
ROAST GOOSE.
J. F. E. write: "Will you kindly give
$oon a menu for Thanksgiving dinner
with goose as the meat, and please tell
how to roast a goose tiii.ely '.''
A Thanksgiving dinner menu was pub
lished in last issue, w beiiev, before
your inquiry was received.
Singe the goose, remove ail pinfeathers
and scrub the skin thoroughly. Then
draw carefully, wipe the inside with a.
damp towel. Fill with potato Ftufi'mir
t he Germans use sauer kraut). s-w up
the goose and tru.-s same as chicken or
turkey. Place in a baking pan on the
rack, dust well with pepp-r. lav thi .
strips of fat rork over the bony "part of
breast and wings, add a cup of hot w.tter
and a teasponf ul salt in the ptn. F't.o.e
in a hot oven and roast twenty -five mir -ures
to ettch pound. Baste every ten or
h f t e n m m u t es after it be gi n s to brown.
hen it has cooked ore hour m tf r;M
the heat of oven and finish at a to wr
temperature. Serve with gibiet gravy and
apple sauce. Vegetable soup, mashed oo
Utt es. t urrups. stowed or; ions. s -v! e i
t-abbage or cold slaw can fe served With
goose. Garnish with cres. bright red
cranberries and fried potato bn! is. Gos
lings may be r o as t e d . Thy require but
fifteen minute to everv pound.
P tTATO STI FFING.
Mash th1 potatoes in usual manner: to
every two cups add a teaspo.,ntui ori m
juice, yoiks of two esgs and a tab;
spoonfuf of chopped par-ley. a little atr-.
I not fill th1 gooss too full, as drsing
will swell a iittle.
Metros.
ERKAKFAST.
Fresh Fruit,
Cereal. Cram.
Fried Oysters. Rroffed Bacon.
Creamed Potatoes,
Rolls. Coffee.
1'IXXER.
Xoodle Soup,
Roast Goose. Apple Sa'ioe.
Sweet Potatoes. Caui itlower.
Lettuce and Cetpry Salad,
Grape Whip,
Coffee.
SUPPER.
Potato and Sardine Salad.
Cream Cheese. Wafers. Cocoa.
ERKAKFAST.
Fruit.
Cereal. Cream.
Broiled Ham, Scrambled Egg3,
Toajt. Coffee.
LUNCH.
Potato Chowder,
Brown i'.read and Butter,
Cereal Coffee.
IUXXER.
Plain Soup.
Salmf of Goose, Mashed Potatoes,
Cranberry Sauce. Stewed Salsify,
leaked Apples. Cream,
Coffee.
EREA K FAST.
Fried Mush. Stewed Prunes.
Broiled Salt Mackerel, Creamed Potatoes.
Milk Biscuit. Coffee,
LUNCH.
Macaroni BalU. Cheese Sauce,
Rolls, S'ewed Fruit,
Tea.
DIXXER.
Bean Soup,
Scalloped Swee Potato,
Corn Oysters, Tomato Sauce,
F.Ke Salad,
Prune Whip, Coffee.
Only Three Little Questions.
From Tit-Bits. J
One day two well-dressed young- women
approached the desk in the rmdtng room
of a big I'brary. On-1 of them took a
memorandum from pockMbjok.
"Can you tell me how mny y;uM oh.
that's the wrong list !' she "&a"id hastily
bringing forth ;i not her slip of pupr.
"Here it is. Will you pleas tell me who
is Ru 'yard Kipling s favorite author?"
'l am unable to tell you. never having
heard th.it he had one," admitted one of
th librarians.
D-tar me; paid th young woman irri
tably. "It s one of th1 quesriors for our
next club mertin. Well.' 'which one of
Thackeray's bo., jo brought him in the
larir-st income?"
' That you can probably And out by con
sulting a book the number of which I will
give you," said the official.
"Oh. I can t stop to lo-.k It up!" said
she, hurriedly: thought you couM tell
me at urive. Well, there one more thing.
Bessie Cummock. my cousin in Manches
ter, had a splendid book wh-n I was there
last year for anecdores of famous pe.,j.i.
I can't remember th- nam of ir. or who
wrote it, but it was about so big" iIlu-
trating with one linger on the depk "pj
it had a ciark grten njvtr. N .w, tan you
tell ma what it is? Some day, when I
have time. I'd lik to g- t it .nt. Of f our- t
you mut havf tt in the ) i br h ry . "
For the third fun- th- nfii- i .I w i ohT
ed t confs his i- iitMOv lo -m h- r -rect
lnf'.rTr,.lion. She lt-d - i r:-n i
a piercing R.'if- ami t u r n.-l it wi i :
aU'!!tlv t-t h'T drrni'ti 1 'P.
"There! That "i-t ft.ow whet t' n
talk alout ti;,'jr bo;pir e;nnV'o f- r f"
tior.s in pubuc iittrMH. amu its t-' T! r
p'rtVctiy simjtle quitioiip, a(t on liu-r try
subjects, uad he touhJu L aibAcr uii" ot
them !"
THE KAHAITK JEWS.
(From Travail
These Karaite J. claim thjit th. ;
forefath3 wtrp arTimij ti." drn
way caf.tive ty Sh;i !ina n.. r. ar.l tii -dlPtinsuishini;
t.Ti t H n Mtiit m.1i---.-to
tlie letter 'f lh iiit.fi S ripiwr
with utt-.-r Uirar.J t lh autlu.i it ..
thy oral law or tra-iiti.n. Th. y ry ill
t am to th l'iima in th" tifih e.mn'
lf f'.rc th- .'hriMinn in, I tit 1 tn. .
!..thinic authrM t' 1 r
claim t. f5lit-m- auti.juity, tii.ni.-li fr..-
msi riiiUwns c.-i;.it..l Hn. fxiimnn-l I:
Klrkmiich. a Kasi.n J. lii 1 r i ,
cleat ions that, in the 'riin.;i at ih
Kiiiaitt-s iri;iy hiv.- f ! . 11 1 1 -n I i.
its th rirt hair rf tl- f-.-irth t.-ru-i
In th f-rvittry v ii r ... I tt... .
Flrk itch. wh'. ii"1 in I." Ai ...I .
tomb on whi h I 'ji.i'.- f.nu.l t
Hiz.t inn- of th." l' t.rw rhsnc ti i
l)inti iu ur.l Jis.;i.rt i t. h.- v. . 1
lhir.j. UE.fn whi h f.'?i .i.,f.Ms. r .
FHhi to havo tr!it1. n. th- ., i-st vf :,
l'h titiftry at l;.mn. h:f-tdi i" :,';.
shaded ohy (ks. cj n a:;. , 1 ,
trr-s. anl wan a m i.t f. .. f. t.-i.- ,. ;
clnt5 hat. a- t -.r :'- : to llu-nr'i,n I i
fver tnf Khann ih.J to rt fj..
th Jews n tt'"n i a aufTi. .-m
threaten thni with t O .1-m ru. ti...n .
the trvm for fup or tinit.r.
To Cure LaGripp, Colda or Neura !"
Tnk Bromolln: It mill rur a !.! 1
i n day. All dr'itr fi m .'.nth. red -
refiirni r.if.nev If it. iai; to (utc. J-'i.c- ...
centi pfr pc kags.
a'lmiiavUiiiAiiijaiM ji.jh "i. 1 1 n u. 1 .
ffrbi the storzszschh saic
Thorouphlv ror.Vol 1
Ptzdy for instant use I
Delicacies at ail ssasons and
for ail ages I
Chil.-frn tv3
because they are crisp, toot.i- S
some, and in the case of f t
.lotners like Granut for the
cnaaren Because it is
sterilized, pre-diges?ed,
and its rveet is not
cane sugar, glucose, or
other cheap sweets
made from corn
by chemical pro
cess, but "na-
H 'ure s sweet in
1 1
.55 i -j,a 1 '--yt t . 1
i Cy t
fen'"." proi-jr-J thrich j,.;
the d e.'stion cf $Luch by cur t
Caramel Cereal is the ;
onpirul arj gfir.uine siicci's- ,
t s.jr ta O -r: .-e. Las d .t.,:t ;
aroma r..t 'rj .K t. i .
rnosi scniitive stoiTuchi. f ,
(t Tf'nr msi r f." "f'Tt' t I
i iwi MMilKII t t -U 1
t'V lit Br.ir.t- f At. o.d gu
P.jttU Cr k r,U i i
ttrium Iiik1 ., 1 !
tttkOetit, Mich. I j
mrmim