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TOPEKA STATE JOURNAL. SATURDAY EVENING, NOVEMBER 9, 1901. 13 The continued warm weather blinded many of us to the fact that winter was sure to come, and when it did finally coma it found ua unprepared. The care ful housekeeper had her fires all ready to licht at the first cold snap, but her mora careless sister was panic-stricken one day when the thermometer rapidiy dropped to the freezing point, and found her with only a. little toy grate to keep the house warm, and unable to obtain fuel at suck short notice. And the same with the wardrobes; many had not yet discarded their sum mer clothing, and had neglected to lay la a upply for winter, so the sudden cold found them in pretty bad shape. As soon as the sun came out bright and warm Monday morning the stores filled up rapidly, and the clerks have been In a scramble ever since to take cars of their impatient customers, who are just beginning to get ready for winter. A Coat Novelty. A novelty In coats is shown in one of the leading stores on the avenue; it is of heavy black kersey, three-quarters lengtlx The back of the coat follows the line of the figure, but it has a loose flttlnj; front. It tias a triple cape of the kersey, reaching well over the should ers, and a high collar. It has good Bixed revers of a soft gray velvet, strapped with b!rk velvet ending wlUi tiny cut steel buckles. The Rajlan. The raglan Is growing In popularity If not In beauty. A -raglan is a very convenient wrap to possess, for it Is so long and loose fitting that any kind of a gown may be worn underneath. But there are many disadvantages about the raglan. If they are long they trail In the mud or dust, for it is Impossible to hold them up; if they are short and worn with a long skirt it is an utter im possibility to hold the skirt up, and if the short ones are worn with short skirts they look very ungraceful. The raglan Is so conspicuous that unless one has other wraps to change off with few wotnen care to put their money into them. Most short women fight shy of the raglan, for it cannot fail to make them look shorter, and there is scarcely a tall woman who has not a hankering after them, for they tend to lessen her height. The raglans with the half fitting backs are especially pretty. The light ones are more striking, but the dark ones are mare serviceable and will be worn more this winter. Americans Set Style For Paris. INTRODUCE SHORT SKIRTS. The American woman has the satis faction of setting a fashion now and then, even In Paris itself. The latest blessing she has conferred upon the French women is i the short walking skirt, says a writer in the Sun. During the Exposition the Parisian women cast envious eyes at the Ameri cans. Nine out of ten of the latter wore walking skirts. They shared the dis tinction with the Knglish women; but with all true cousinly affection for the Knglish It must be said that "their fig ures are not our figures nor their walk ing skirts our walking skirts." In fact, the look of longing which would creep into a French woman's face when she saw an American girl in golf skirt and trim shoes would fade into a nay-nad Pauline expression when the caught Bight of a lank English wo man bearing down upon her. The Paris papers too'rf up the skirt question and seemed to promise that the short skirt would be worn by French women before the summer was over. But the Parisians are prone to regard any foreign fashion with suspicion. They are buying no pigs in pokes. So the Exposition shut its gates and yet the short sktrt remained the sign of Americanism. The only encouraging thing was the appearance in the shape of the double faced cloths for the making of these skirts. Even then the tailors did not know, how to handle them. They talked about linings and gave estimates on a suit with silk lining or with a cotton one! But at last the inevitable has hap pened. The Parisian woman has yield ed to temptation. A Paris fashion cor respondent writes: "Coats are much stitched and the skirts of walking dresses are being made shorter; in fact, to show the foot. There has been no end of talk here about the length of the gowns worn in the street and much uncertainty as to what would be adopted; but it is now beyond dispute that all really smart people wear their walking gowns well off the ground." Independent Ella Wheeler Wilcox. I have always rebelled against the Slavery of fashion, writes Ella Wheeler Wilcox in "Good Housekeeping," relat ing some of her experiences in matters of dress. I remember a gown one sea son which I knew made me look like a guy, only it was fashionable. When I scolded about it, my friends comforted mo by telling me it was a most stylish costume. One day at a Turkish bath, when the attendant knotted a sheet about ma, I thought. "Now, here is comfort, common sense and the most graceful lines imaginable." Next day when I went to my dressmaker I car ried a fine linen sheet in my bag. I took it ot and draped it about myself, fill womaa stood looking at ma in amazement. Her amazement turned to consternation when I told her I wanted n gown made exactly after this style. She declared she could not do It. She would be wasting material, ruining her reputation and making me look perfect ly ridiculous. "Very, well," I said calmly, "I can. find somebody who will make it." She re lented, and my first loose street gown was the result. The public of our little shore resort was shocked as much as the dressmaker, but gradually they ceased to look their wonder. With one gown after another improvements have been made, till now I have all my clothes, house, street and evening gowns, cut after the same comfortable, graceful style. I also consider myself the pio neer In another emancipation. I was the first woman In this part of the country, at least to bid defiance to etyle and don a short skirt, such as you find today in nearly every feminine wardrobe. I had grown perfectly tired of the combination of country life and trailing gowns, so 10 years ago I had a skirt made that just reached my shoe tops. What freedom! What exhilara tion! The woman of today realizes the comfort of it as I did. A New Wrinkle. 'I was puzzled the other day by the actions of a handsomely dressed wo man who was walking down Amster dam avenue," said an observant citizen. "In one hand she carried her white kid gloves, while the other she employed in holding up her long skirt. "Suddenly she turned out and stand ing with her heels on the curb and her back to the roadway, began to put on her gloves. The trail of her skirt hung over the curb just clear of the pave ment, says a writer in the Sun. "It took her several minutes to put on her gloves and her unusual posture at tracted the attention of many pedes trians, but she didn't seem to mind that a bit. I stopped on the corner to watch her and never realized why she stood there until she started down the avenue again. "Then I knew by the careful manner In which she gathered up her skirt that she had let it hang over the curb to keep it from contact with the pavement while putting an her gloves." Adaptability. Adaptability is one of the most desir able qualities in existence, and goes far toward making a man or a woman a popular person. It must be conceded that the ultra-fashionables possess this attribute far more generally than well-to-do people who are not nearly as smart, for, always provided that their friends belong to their "set," they will visit at a palace or a cot with equal readiness, enjoying the simplicity of a ONE OF THE NEW New felt hats are soft and easily bent into picturesque shapes. This model is extremely handsomo with its long ostrich -plume and trimming of black satin ribbon and gilt ornaments. farm apparently quite as much as the tsately grandeur of a princely establish ment. "It must seem a great contrast to you," said the young mistress of a little cottage at Hempstead, as she conducted her guest (one of the most sought-after society girls in New York) to her room, "to come here just after stopping at a magnificent establishment like the Tip tops." "Why, It is all about the same thing," answered the cosmopolitan young wo man. "You give me 5 o'clock tea, dine at 8, but send up my breakfast on a tray. No one can do any better than that, however grand they may be. I must confess to being a creature of babit in those respects, but I find that nice people live about the same what ever the size of the house or the num ber of footmen." It Is most noticeable In traveling that those who have been accustomed to luxuries take what. comes with equani mity and make fewer complaints than those who have less at home. In fact, with men and women of the world it may be said to be a sort of noblesse ob lige to be adaptable to circumstances, whatever they may be. Champion, Man-Hater. DIES AT ADVANCED AGE. News comes from Vienna of the death of Fraulein Marie Irrgang, who claimed to be the "champion man-hater" of the world. The fraulein was loyal to her sex-antagonism to the last, and in her will directed that no man should be al lowed to take part in her funeral pro cession. An early disappointment Jn love Is believed to have been the cause of Marie's hatred of the "mere man." She was a member of a society called the Jungfrauen Verein, an association of old girls and young girls who had been converted to the anti-man views of Fraulein Irrgang. Though the frau lein decreed that no man should take part In her funeral procession, she could not prevent men from looking on; and the streets through which the pro cession passed were thronged with the male animals she so much detested, gazing curiously at the unique sight. The procession was composed of an im mense throng of women of all ages and all social conditions, and of depu ties from every woman's society in Austria. But Marie's directions were not carried out to the letter after all, for the banner of the Jungfrauen Vere in was so heavy that no woman could be found who was strong enough io carry It, says the New York Press. So it was born aloft by one of the hated SOFT FELT HATS. sex, -who marched along, the only man in tne precession. Fraulein Irrgang' had a rival In Frau- lein Gretchen Marie Schultz, an old maiden lady of Berlin who was known throughout Germany as "the man-ha ter." Having had an unfortunate love affair 60 years ago she vowed that she never would speak to or. if nossible. look upon a man again as long as she uvea, and. being a woman of wealth. she was able to keep her vow until her death not long ago. She bought a re tired house about a dozen miles from Berlin and equipped it from basement to garret with furnishings made by the nands of women. She surrounded her self with a band of women, each of whom took a similar tow of perpetual hatred of the opposite sex, and so skill fully were things managed that for 00 years the fraulein neither saw nor spoka to man or boy. Another man-hater, and one who car ried her hatred beyond the tomb, was Marie Lenoir, who died in Paris a few months ago. By her will she left her whole estate, valued at J15.000, in trust to two women of her acquaintance holding similar views with herself re garding men, "to be used in wagin warfare in such ways as may seem fit ting to them against the selfishness and tyranny of man." , The Cause of Popularity. "It Is all very well to theorize on what makes success, what causes popularity, why some people are such great favor ites and why others are not, but the whole thing remains perfectly Incom prehensible," remarked a woman re cently. "Take F"annie M. for Instance," says the New York Dally Tribune. "She is no longer young, she is comparative ly poor, , she never was pretty, she Is not even clever and her family Is prac tically unknown, yet she is asked to places to which women who are far more attractive, apparently, could not get an invitation, and she could visit all the year round at the nicest houses if she wished. She is the greatest suc cess in her way of any one I know, yet I cannot see why she should be any more than any number of others, but all the same she is. "Then there Is Bobby X. He is a masculine exponent of the same sort; he is actually stupid, and has no quality that could distinguish him from the av erage young man, and yet he has be come an habitue of the most exclusive houses. It Is the same way about mar rying. Why should some women make such excellent matches? Have you never wondered, in looking at an as semblage of prosperous dowagers, how some of them ever managed to attract their husbands, and what quality they possessed that served in lieu of the personal attraction which they certain ly could never have been gifted with? I have often wondered and have always failed to make out the why and the wherefore. "The successes of the men in business and public life present the same puz zling conundrums. While many owe their prominence and triumph to per sonal ability, many undoubtedly do not. Some people think that chance is the ruling divinity, but, although the blind goddess may choose her favorites In discriminately, the people I speak of do not owe their position to her. They have the talent of succeeding, but of what that talent conissts and how it can be cultivated Is one of the puzzles which, I fear, will remain forever unsolved." ads and Fancies. The fur and feather toqua is one of the season's favorites. A handsome ex ample is of cream caracul, the brim turned up and draped with white cloth, partially concealed with a bird's breast of many colors, and ornamented with a handsome, strasse buckle. Among the novelties are hand paint ed velvet and cloth hats turned up at one side and caught with two leather quills. Stitched panne velvet Is considerably used for trimming cloth tailor gowns. Basques of all lengths and shapes are a feature of the newest tailor-made costumes. The range Is from tiny tabs to the flowing basques of the Louis coat. An English fancy is the pigskin quill. either plan, embossed or picked out in brown like yokes work. Buttons and buckles of gun metal and steel are used on the newest travel ing coats. Plaid strappings on zibeline are con sidered chic. The newest waists are In amethyst, cedar green, Pompelian red, mahogany, russet, champagne, claret, oyster and amber. The handsomest bat pins are of enamel. On the dressy coats shown this sea son for children silver knob buttons, richly chased, are among the novelties. Corduroy and velvets are extensively used for costumes for the little ones. For their elders, gowns of brown or mouse gray corduroy are considered more stylish than velvet- The windmill bow of satin ribbon or velvet is seen on many of the latest de signs in children's hats. Chinchilla fur, combined with white dahlias and foliage, is the latest Idea in winter millinery. Deep Vandyke lace collars are seen on many of the gowns intended for out door and indoor wear this winter. Trimmings of suede kid on cloth gowns Is a Parisian fancy. Cream white Persian lamb Is used for trimming some of the handsomest new white and clay cloth coats. Lace will be used for trimming all but the corduroy waists. A Lost Art Letter writing has been termed a lost art for a number of years, and now it looks as if note writing, which always used to be considered as indicative of a ladv more than anything else, was also in its decadence, says the New York Tri bune. The neatly turned, clever little missive in the characteristically English hand writing of the time which her mother Used to write would be an impossibility to the modern young woman, who, with her blunt pen, in awkwardly vertical cal ligraphy, tells vou that she had an "aw fully jolly time" at your house party. that she is "dreadfully cut up" about being obliged to decline your invitation, or that she "will come like a shot'" if she is able to accept it. "Which girl among those who wrote these notes should you say was the best educated and which the most ignorant?" said an up to date hostess, tossing half a dosen envelopes into the lap of an old school southern woman who was visiting her. The latter drew out the monogramed and perfumed sheets and read them critically. "It does not require much discrimina tion to tell that," she answered. "This one." holding up a page covered with prettv, graceful looking handwriting, "is the only one that I should think was written by a lady. The others look like housemaids' effusions. It is more difficult to pick out the worst, but I should say it is this." And she laid an irregular, childish looking scrawl upon the table. Her hostess laughed heartily. "That one!" she exclaimed. "Why. that was written by a young woman who has been to college and has no end of degrees attached to Tier name, and the one you like comes from a little girl In the coun try, who was educated by her mother. It just goes to show how neglected such things are in the modern curriculum. There is no standard nowadays of elegant writing as there used to be in our time. It is a Bort of go as you pieass develop ment, and the result is atrocious. Epis tolary accomplishment is considered alto gether too puerile a study for the stren uous work of higher education, while rapid note taking at lectures, etc., finishes the ruination of handwriting and style. the result being as you have just ob served that our daughters write like housemaids and express themselves like schoolboys." Superlative Adjectives. What this language needs is some more adjectives suitable to accompany a first class report of a wedding. Too many of those now in frecuent use are not only tired, but decidedly superfluous. For ex ample, we have observed during a career of about 137 years that when a couple are married in a private house it is almost invariably conceded to be a "pleasant home" wedding. Now, what's the use of either of these words? Would anybody on such an occasion write of an unpleas ant wedding, or of an unpleasant home whichever the adjective may be taken to refer to? It is an old rule of correct writing to go through the article after it is drafted and eliminate every adjective not needed to tell the story. Applying that treatment to pleasant home wed dings, they would appear simply as wed dings. The rest goes without saying. Sim ilarly the frequent explanation that a wedding occurred at "high noon" seems to be about one word too long. Is there any other than one kind of noon? When does low noon come in, if 12 o'clock is high? We have observed, too, that when people are married they are very apt to receive "wedding gifts." What else would the gifts be at that time? The reporter wno wrote or some one that sent a Christ mas gift for an unpleasant weddteig in a homeless house at low noon would ex perience a fall In his "profession." Every cupaDie dictionary is aDunaantiy outnttea with adjectives. But still those exactly suited to these festive occasions do not seem to present themselves at the time when their services are especially re quires iartiora uourant Table and Kitchen Conducted by Lida Ames Willis. Mar quette building, Chicago, to whom all in quiries should be addressed. Alii rights reserved by Banning Co., Chi cago. Tasty Dishes. Truth, voiced in homely way, comes irom one or lieorge i-Jlot s characters. "It is poor eating when the flavor o' the meat lies i' the cruets." Still the con tents of the "cruets" have their uses whether from perverted taste, unfavora ble environments, lack of natural taste in tne toods used which create a demand for those accessories that are condemned by advocates of natural foods, or what ever the cause. One can not deny that the value of the food we eat depends large ly on the flavor. To the natural taste that has not had the sensibility deadened, by over indulgence in highly seasoned dishes, there will be sufficient flavor in the plain nourishing foods to render them pleasing and satisfying as' common arti cles of diet. On tha other Hand it is quite possiDie that one may lose tneir powor to distinguish these single and natural flavors, or they may be destroyed by ig norant cooking of the substances. In either case the most valuable of nutri ents may become comparatively useless for a dependent diet. HOW TASTE ADAPTS ITSELF TO NE CESSITY. When ordinary foods are distasteful on ccount of their unsavoriness the indi vidual will seek such remedy as will give pleasure to the sensory organs that so jealously guard the digestion. It be hooves the ruler of kitchen providence to increase the gustatory pleasure or suit able foods by providing natural flavors wnere tne quality seems iacKing to tne organs concerned in their appreciation. There are many flavors, the most com mon being that of the onion, that are most distasteful to many individuals on their first introduction into their dishes. and yet, with judicious handling, become very pleasant and necessary after a time. In the same way the tastes may be led throuen a srraduai cultivation to relish and desire the most pungent and piquant accessories until they reach that point where he wno seasons tne nignest is surest to please." This is an Intemperate and harmful indulgence that Is sure to bring disaster. When the organs of taste and smell are yet able to make the fine and subtle dis tinctions in a large number of different flavors, it is safe to trust their guidance. And never attempt to deaden the natural and refined sensibilities that can find suf ficient flavor in plain, natural foods as will render them entirely palatable, wnen conditions deprive the individual of nec cessarv flavoring substances that make their food palatable, then resort to. the cruets, but use their contents with judg ment and oare. AMERICAN DISHES. While we have a few very distinctively American foods and dishes we original ly made up one list chiefly from Eng lish and French methods, adapting them to our own original ideas and tastes. But so cosmopolitan have we become in our possessions, tastes and experiences that a modern American encyclopedia of cook ery would in all probability give sample dishes of every class of cookery known to man. Not that we are, what we have been termed "a nation of feeders," but because it is characteristic that we let no good thing escape us and we are not provincial in our tastes even if very new. Spanish. Creole and Indian dishes have found favor in a modified form in many American homes where the characteris tic feature of the preparation is not known or even considered, so long as the dish is one to please tne tamny taste and is, to them at least, something new. A DELICATE INDIAN CURRY. Slice a medium sized -Bermuda onion and fry a light brown in an ounce of but ter. Soak a small slice of bread in half a cud of milk. Grate six or eight sweet almonds; beat two eggs in half a cup of milk and tnen mix all tne ingredients together with half a pound of meat minced fine, a tablespoon of butter and a level teaspoon of curry powder. Rub vour baking dish with butter and lemon juice; turn in the curry mixture and bake in a moderate oven for half an hour. Serve with plain boiled rice in separate dish. SANSARTEES. Take the fillet end of a leg of mutton. Cut it into small cubes, lav them in an earthen or agate dish, season with salt, a few drops of onion juice, a spoonful of celery powder and squeeze over all the juice of a lemon or lime, cover and let stand over nignt. J. nen put tne pieces on skewers, alternating the fat and lean. Hroil tnem over a quick, clear nre ana serve on a bed of plain boiled rice. INDIAN MODE OF DRESSING RUMP- STEAK. Panbroil a rumnsteak. then out into a stew pan with a pint of water, one onion sliced, one spoonful walnut catsup, light pepper corns and teaspoonful of salt. Cover closely and stew gently until ten der. Take out the steak and thicken the strained gravy with butter and flour rubbed to a smooth paste. Two level tablespoonfuls of flour and same of butter to half a pint of liquid. Pour over the steak and serve. If the steak is covered with oil and vlneerar and allowed to stand over night it will be very tender cooked in this manner. ROLLA CHEESE. Take the skirt of beef and cut into thin. narrow strips and lay the fat and lean on pieces of- prepared tripe, with the rough side of tripe next to the meat. Season each slice with salt, pepper, a lit tle chopped green ginger or chili peppers. Roll up the tripe (the slices of tripe must be wider than the beef) tie the edges of the tripe together or sew them with a strong thread, making them into neat rolls. When all is made drop them nto a stew nan of viot water and let them simmer gently until you can in sert a small skewer readily. Then take from the water and pack them in layers, in a wide earthen jar, strewing a few bay leaves, cloves and bruised mace between the layers. When cold cover with vlne erar and water, nut a board and weight on top t press them down. They are nice served for luneneon or tea. cut in thin slices. The spices between the layers of rolls may be left, out if you desire a plainer mode of preparation. ARROZ CON POLLO. Joint a voung fowl and fry each niece slowly in enough oil to brown it nicely on all sides while the chioken Is cooking, fry a sliced onion in a little oil; add a half pint of tomato pulp, two or three small chili peppers bruised, and when the chicken is done, in about half an hour, add the mixture to the chicken with half a pound of Carolina rice, washed and drained, and a pint of broth. Cover close ly and stew very gently until the rice is tender and has absorbed all the liquid. Inquiries Answered. KTrn "M" C. M. writes: Will vou kindlv give recipe - for making Tartare Sauce WfilCn la icrvcu wnu Aiauat a uvf lucu at How Often it is Made Miserable by the Lack of Proper Advice at Just the Right Time. This picture tells its own story of Bisterly affection. The older girl, just budding into womanhood, has suffered greatly -with those irregu larities and menstrual difficulties which sap the life of so many young women. Liydia E. Pinkham's Vegetable Compound can always be relied upon to restore health to women who thus suffer. It is a sovereign cure for the worst forms of female complaints, that bearing down feeling, weak back, falling and displacement of the womb, inflammation of the ovaries and all troubles of the uterus or womb. It dissolves and expels tumors from the uterus in the early stage of development and checks any tendency to cancerous humors. It subdues excitability, nervous prostration, and tones up the entire female system. Mrs. Pinkham especially lnrites young; girls to write her about their sickness. She has made thousands of young sufferers happy. Two young women authorize us to publish the following letters. " Deab Mrs. Fdiixiii : I cannot praise Liydia E. IMnkbani's Vege table Compound enough. It is simply wonderful the change your medi cine has made in me. Before I took your medicine I could hardly stand the pains in my back. I tried different doctors but none did me any (rood. I took three bottles and feel like another person. My work is now a pleasure while before it was a burden. To-day I am a well and happy girl. I think if more women would use your Vegetable Compound there would be less suffer ing' in the world." Miss MlriULOl J. La..4.S82, saa 9th St., New Orleans, La. (Dec 30, 1900.) Dkab Mrs. Pinkhai : I suffered for several months with pains !n my back and sides. I felt worn out and weak. I tried many different medicines but nothing' seemed to do me any good until I began taking Lytliu E. Pinkham's Vegetable Compound. After taking several bottles, 1 feel entirely well. My improvement was simply wonderful. Thanking you for the benefit I hare derived from your medicine, (Janl2, 1901 ) I am sincerely yours, Fannie Clifton, La Due, Mo." Do not be persuaded that any other medicine is just as good. Any dealer who suggests sometbing else has no interest iu your case. Me is seeking a larger profit. Follow the record of this medicine and remember that tliese thousands of cures of women whose letters are constantly printed in this paper were not brought about by " something else," but by Liydia E. Pinkham's Vegetable Compound. REWARD M ( A ( , f Tv. '-jpi,.'-M number of times to got the recipe for sam and failed and 1 am very anxious to learn how it is made. Your recipes have always proven good and I will cer tainly appreciate your kindness If you will slve recipe for above auc. TARTARE SAUCE. Separate two epss carefully and beat the yolks until smooth; then add srraa uallv half a pint of aTood salad oil, stir ring" rapidly and alternating with three tablespoonfuls of vinegar or lemon juice When smooth and thoroughly mixed add a teaspoonful of sugar, mustard to taste, a tablesnoonful of chopped capers and same quantity of cucumber pickles, the juice of a small onion and cayenne and salt to taste. LOBSTER A L.A NEWEURO. A subscriber writes: The undersigned would be pleased to have you publish un der this section of your valuable paper a recipe for lobster a la Newburg. Remove all the meat from the shells of two good sized fresh boiled lobsters and cut into inch pieces. Place in a sauce pan with one ounce of good butter, sea son with quarter of a teaspoonful of salt and half a teaspoonful of cayenne, cook a few minutes, then add a wineglass of Maderia or Sherry; cook until reduced one-half for three or four minutes; then add the yolks of three eggs beaten up with half a cup of good thick, sweet cream; stir carefully for two or three minutes, until it gets thick and serve at once. This is nice cooked in th chafing diah. f- mm 101 5, OwinR to tht fact thai Hint skeptical people a trum time to tunc questioned the Ktnuine i of the testimonial letters we are constantlr uhlishin? we h.ive deposited with the National CitT Bank, of Lvna. Mass.. Sc.ooo, which will be paid to any person wko will show that the above testimonials are not genuine, or were published before obtaininc the writers' special permis sion. i,ydi K. PinkhSiBni Medicine Company, Lynn, Mavnn. X America's ChampionNA Food is 100 per cent YJ Nutrition. A Tf TROROi;iH,'v a COOKED Hates sweetened with Malt-Honey - Makes strong men and women. nine tH'ar a utt-ti;re of t:ie Jiartle Crrt-s (sanitarium on the packaira. nbrrs Imitations. BATTLE KKkK aXlTaMtn FOOD (O.. latttotrtik, n,rk. Orlajinal aaasfaatarera f atUe Cmk rs4s J J I B. ft. DOMOSB. X. M. F8BWEU. DeMOSS & PENWELL and Embalmers. FTrst-Clasi Sorvic at r-Moa- able prices. . J Ell Quiacy St.. Tcpek. Km. Telephone 192. Everybody read tie State Journal. X Funeral Directors J