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TOPEKA STATE JOTTRNAIi, TTEDNESDAT EVENING. SEPTEMBER 17, 1CC3.
Or, RAILROAD NEWS. President Rouse of the "KatyM Gives Annual Report. Goes Into Detail Upon South - western Extensions. TERRITORIAL LINES. Says They Are Being Pushed as . Rapidly as Possible. . Laying Track at the Rate of a Mile a Day. In his annual report to the stockhold ers, Henry C. Rouse, chairman of the board and president of the Katy rail road, has submitted along with a table of statistics some Interesting mattei relating to the southwestern extensions, especially those of Indian and Okla homa territories. Part of it is con tained thereafter: The management has recently entered Into the, most Important plan of con struction which has occupied its atten tion for some years, by taking steps to maintain its hold upon the region in the Indian Territory west of the main line, which, formerly dependent upon the Katy, has recently been Invaded by extensions of the Chicago, Rock Island & Pacific railway, the Atchison, Topeka & Santa Fe railway and the St. Louis San Francisco railway. Oklahoma territory Is one of the most fertile re gions, and when set apart from the In dian Territory attracted an emigration almost without parallel In the history of the country. Already large cities have sprung up there, particularly Oklahoma City and Guthrie, whose business is much sought for by the railway sys terns traversing the region. The nat ural connections of this territory and the market for Its products are in St. Louis and Kansas City: hence, there has been great pressure by the citizens of Oklahoma and the merchants of SU Louis and Kansas City to induce the management to extend the Coffeyville branch from Stevens in the Indian Ter ritory to Oklahoma City and Guthrie, thus making the northern termini of the Missouri. Kansas & Texas railwav the nearest and most desirable outlet of the country, and at the same time en abling the merchants of St. Louis and Kansas City to deliver their goods to this rapidly growing district by the unortest ana most advantageous route. This line will also not only afford the shortest route to Chicago and point3 beyond, but will strengthen the strate gic position of the Missouri. Kansas & Texas system in the section of the country where the greatest develop ments are now going on. To meet this demand the Missouri Kansas & Okla homa Railroad company, organized In Oklahoma, Is now constructing such a line, with a branch through the fertile Arkansas river valley. Relating to this new Oklahoma line a dispatch from Vinita, I. T., says the work of constructing is being rushed as much as possible. The Grigsby Kinser Construction company has the contract for all the line both Stevens, Wybark and Oklahoma branches and sub-contracts for the 270 miles have been given with the excrotion of about 60 miles. The Grigsby-Kinser company has two locomotives and a steam track-laying outfit which are In service on that part being constructed southwest of Stevens and they are expected to complete that part by September 21 and move to Wy bark. Tracklaying is carried on at the rate of a mile a day and on the Wybark part Is to be finished to Coweta by October 1. All the Missouri. Kansas and Oklahoma line will Drobablv be done and ready for tracklaying by March. By way of reporting on the agricul tural conditions along the route Presi dent Rouse adds that crops were early damaged by drouth, but that later In the season floods came and did consid erable Injury but he thinks "the pros- pects generally are excellent, SOUTHERN1 GROWTH. ; Cause Is the Consolidation of Rail road Lines. Baltimore. Sept. 17. The - industrial growth of the south is attributed to the consolidation of railroad lines into strong systems, operated on a strictly business basis, by the Manufacturers' Record In a summary to an article in this week's Issue. The facts are gleaned from recent annual reports' of several railroads. - The report .of the Southern railway shows that during the year there were established on or near the company's lines industrial plants representing a value of $112,441,559. and that 566 plants completed and put In operation repre sented an investment of 189,070,959. Forty-two new textile plants went Into operation, and there were additions of 368,840 spindles and 8,857 looms to old plants, while at .the close of the fiscal year there were 21 new mills under con struction which will operate 342,200 spin dles and 7,600 looms. Similar progress is reported along the lines of the Central of Georgia, its annual report snowing that Z99 indus tries representing 31 different kinds of manufactures were located in its ter ritory during the year with a eapitallsa- tion of J2,S9,350, ana with 4,062 em ployes. The industrial commissioner of the Illinois Central railroad shows that out of 378 industries established during the year along its system 218, or more than 66 per cent., were south of the Ohio river. Agriculture has advanced with the growth of manufactures. During the year 683 farmers from the north purchased 171,255 acres of farm lands In the territory of the Southern railway, representing an investment of $2,010,000, while there was a phenomenal increase in the acreage devoted to cantaloupes, watermelons and strawberries along the Central of Georgia railway, with 1,134, 779 peach trees planted. ST. LOUIS VALLEY ROAD. Will Bo Takes. Over by George Gould. St. Lot. Sept 17. "We -will take over the St. Louis Valley rairway and make it a part of the Missouri Pacific- Iron Mountain system as soon as tha. details of construction and a few other matters have been - settled," statefl George Gould, president of the absorb ing lines, who passed through here yes terday en route east. The St. Louis Valley railway is being constructed a distance of about 125 miles almost due south of East St. Louis, in the valley of the Mississippi river. It has been completed and is under operation between East St. Louis and Chester, 111., a distance of 69 miles. This new line of railway will afford to the Gould system a new outlet from St. Louis to the south. Officials of the Mis souri Pacific and Iron Mountain dwell upon its importance from the stand point of economy in that it shortens the haul and does away with heavy grade climbing through the Ozark mountains. STOCKING PLATTE CANON. Colorado and Southern Putting in Jaore Trout. General Passenger Agent Fisher of the Colorado & Southern has begun stocking the- river in Platte canon with trout. He was notined by tne hsn com missioner the other day that 15.000 steel heads were ready for distribution, and these will be placed at different points in the canon. In addition to these, thero will be about 100,000 more trout dis tributed along the river. ' ; "Platte canon is growing in popu larlty, and as its popularity increases the fish disappear," said Mr. Fisher. "I am having placed in the river several hundred thousand fry, and by doing this I can assure the people that they can always find good fishing in Platte canon. I am going to continue this every year, so that there will be no danger of the trout in Platte canon be coming exhausted." Machinists Thank Officials for Raise. C. Christy, J. Dennis and J. Stein acher, a committee representing the Santa Fe .machinists, presented resolu tions to Mechanical Superintendent Jim Dumps sued out on sidewalks hot And looked In vain for one cool spot; And vowed he ne'er again would eat A lunch of heat-producing meat. Once more has "Force" restored his vim. Although 'tis hot, he's "Sunny Jim." ,. She Btadj-to-Ssr? zn&Kes comfort possible on a sweltering day. Joughins thanking; him for the Interest he bad taken in procuring a raise in their wages of 25 cents a day, and. ex pressing their warm thanks to the com pany. Mr. Joughins responded briefly to the words of the men and promised to send copies of the resolutions to the higher officials of the road. The resolu tions are the official - expression - of lodge No. 15 of the International Associ ation of Machinists. SANTA FE CENTRAL LINE Will Be in Operation by the First of the Tear. Senator W. IT. Andrews, nrwrtiimt of the Santa Fe Central railway, has re turned to Santa Fe, N. M. senator Andrews is mishine his line and expects to have it in operation by about the first of January next. They have ordered five locomotives from the -ittsourg Locomotive Works of Pitts burg, Pa, They have ordered several hundred cars from the Pullman works at Pullman, 111., .which will also be ready for delivery in a few weeks. xne grading on the line, which is to he 146 miles long, not including the branch irom iorrence to Koswell, which will be ninety-six miles long has been al most completed. They also have the Dridgmg and trestle work completed and will be ready to lay the first con signment or rails when they arrive, which will be about the first of October. ABOUT RAILROAD PEOPLE. David MrRpp Is n new man m th. alt- brake repairs. Arthur Roberts, bollermaker, is on duty after a sick lay off of about a week. Fred Woodburn of the machine shop has returned from a short visit in Chicago. Advertising car No. 3 of the Ringltng circus was in town Tuesday, going east on 113. William Hercules, who has a Job In the spring shop, has lost a day or two this week. It is reported that the Maple Leaf has bought the passenger terminals at Sioux City, la. Harry Henry is at his post In the boiler shop after a sickness which lasted more tnan a week. T. E. Lavden. assistant enrtnner nt test has gone to La Junta, Col., to Indicate O. J. Wood of the Santa Fe legal depart ment, has been in Concordia for a few aays attending court. There was shinned over th. Artermn. nnA New Mexico road recently a brain load of copper, vaiueo. at i3z,uuu. Boilermaker David Amnel has arrived home from a two weeks' recuperation in Illinois and Michigan. Harrison Zinn, who has been assisting with air brake repairs in the sheds, has gone to repairing cars. Zell Dutton, a helper in the blacksmith lng department, has been sick and laying oft for two or three days. "Vincent Parkinson of the water service has been, detailed to -run the air compressor in the new blacksmith shop. Rev. Frank Mallorv. castor nf th Third Christian church, is billed to speak at the coacn snop gospel meeting xnursday noon. Lee Carr of the boiler shon. who drnnned a piece of metal on one foot about ten days ago, will be ready for business Mon day. S Mrs. Fannie Winters, widow of a former Gulf, Colorado and Santa Fe engineer, is here from Cleburne, Tex., for a visit with ineiius. Five hundred cars of potatoes have gone west over the Santa Fe main line within about a week. Many of them come from tne naw valley. There will be a musical and literary en tertainment at the Third Christian church this evening. A large number of shop men are interest ea in it. Fred Austin and "Smoke" Williams are employed in the boiler shop of the Missouri Pacific at Osawatomie. Both used to be witn tne santa tf e nere. - John Nichols has been obliged to give up his machine a few days in the shops and care for an eye which was Injured by a piece of steel striking It. At Hertngton the Rock Island Is complet ing a 40 stall roundhouse and Is adding to the capacity of Its coaling station there by putting in 12 more pockets. J. W. Kendrick, third, vice president of the Santa Fe, has been on the extreme western lines of the system within the last week on an Inspection tour. General Superintendent Hurley, Chief Engineer Storey and Superintendent of Telegraph Gaunt have been on the Chica go division for a few days inspecting that district. John Paul and Frank Sillix have been hired as hammersmiths. Both used to be here. For some months Sillix has been in CsrtalJ Sweet, crisp flakes ef wkeat ami Helps Him to Keep CooL 'Torce' is a blessing to hot humanity. I find sinoe eating it and I wast 11 erery morning that I am able to go through a hot day with much more comfort than when I used to eat hearty meat breakfasts. It has taught me how to live. Ctaa f aialslMd as appiicanos.) the employ of the 'Frisco at : Springfield, Mo. Machinist Thomas Cdushlln of Mitchell's gang packed his tools Tuesday and- will leave at once for San Bernardino, Cal., where he plans to remain about a month. G. W. Hutaon. manaeer of the Harvey eating house at Gallup, N. M., is having the dining room of that Institution cleaned and generally overhauled preparatory to tne winter ousiness. .: . - . : Rock Tsland engineers are renorted to be operating In northern Arkansas, whence a line is to be run to Baileyville. I. T., wnere connection is maae witn tne (jnoo taw, Oklahoma and Gulf. Fred Stltea. who for some months has been an air brake repairer, has withdrawn and his place has been taken by his brother, Herbert F., who has been In firing service at Argentine. There is considerable feeling between the towns of Wichita and Wellington because of the fair festival which is to be held In each next week. The Santa Fe is prepar ing to handle special trains for each. Frank Brooks, assistant to Enelne In spector Manley, has gone to Cheyenne, Wyo,, returning for a short stop in Den ver and being away in all about two weeks. G. P. Tflton. the air brake inspector who for some months has been in Las Vegas hospital, Is a little better, according to tbe latest reports. He Is able to correspond witn soma oi nis irienas. William Riley, who used to be timekeep er for the engineers and firemen at this point, ana now 'snop timekeeper at Cle burne, Tex., has returned to that place after a short visit in Topeka with rela tives. Stack No. 3 for a furnace In the black smith shop, was being raised to place Tuesday. It Is the plan now to put three hammer gangs on duty there days and two nights, the night force going on this ev ening if possible. 1 Frank Russell, a hammersmith who Is known in the shops of Topeka and Albu querque, N. M., where he has worked, has taken transportation to San Bernardino, Cal., and it is understood that he expects to remain on the coast. President Trumbull of the Colorado Mid land savs there is a scarcity of rails all over the country. There is little new In this except that President Trumbull should have been wheedled into saying such a Blaming tmng. James A. Semple, the pioneer passenger agent of the United States, died recently In Denver, Col., at the age of 77 years. He had held important positions on both east ern and western railroads and was widely known all over the country. Will Owens has been put on as day caller in the office of Trainmaster E. A. Austin. P. A. Hollar, who has been doing the day shrft for a short while, has gone .... n; V, , ...,1 Vntua nnLlii. -hn resigned to enlist In the United States navy. A. M. Hughes of the shops was Informed Tuesday afternoon of the death of a sister in the forenoon of the same day at Rose dale, a suburb of Kansas City. The body was brought to Topeka on No. 5 this morn ing and the funeral held from the Santa i e aesot. T. S. Cafferty, roadmaster for the east ern division, has returned from Milwau kee, Wis., where he was in attendance up on the National Roadmasters' convention. He was away several weeks, but most of that time he put in visiting kin down in New X or It. - i George Hutton, the coach carpenter, who has been in the company hospital here for recovery from an attack of typhoid fever, is getting better and is now well enough to have company at his bedside. He has not been at his place In the shops for about a month. Ray and Hazel, daughters of Mechanical Superintendent Risteen, have arrived in ToDeka from Chicago, where they have been visiting for two weeks. Mr. Risteen' s family is moving into the residence of E. F. Ware, on West Sixth avenue, and ex pected to be settled in their new home to day. - T. J. Clark, formerly traveling passen ger agent for the Roek Island in south ern California, has been transferred to the Portland territory and has been succeeded in the first named position by F. W. Mil ler, until recently the agent-for the same system m f nuadeipnia. - ' It is the plan of the Pennsylvania road to put on a fast train which, will make the distance from Broad street: Philadelphia, to Thirty-fourth street. New York, 91 miles In 75 minutes. It is believed this will be feasible as soon as the North river tunnel is finished. . j It is announced that the Southern Pacific is to enlaree its shoos at Sacramento. Cal., so that they will give employment to aDout z.uuw instead or tne 500 men now working there. The plant which the same company has been erecting at Los Angeles is being finished, although it is possible that a foundry and additional coach shop may ue constructed: , - Contrary to rumors which have been abroad for some time, it seems probable that the Rock Island Is to build on the Gulf of Mexico. Monday the company filed malt eatea coM. Agif: 1 deeds to right of way property south of uuiu, Tex., ana tne rignt ot way agtm there says that the situation is rapidly getting in shape for the extension. William Mespelt, who was appointed to the fore mans hip of the planing mill at San Bernardino, Cal., has arrived there from Topeka and has assumed charge of the de partment. The position is newly created, that Institution heretofore Having been di rectly under the Jurisdiction of the car shops foreman. Mespelt has two brothers Gus and A. L. working in San Bernar dino, -v All excent the frame and the trucks of the new. 223, which is being rebuilt for a business car to be used by General Mana ger Wells of the coast line, has been dis mantled, and it stands in the coach shop a bare skeleton. It will be one of the best specials on the system and that means a good deal, for the Santa Fe officials have more and better special cars than those of any western railroad. Owing to an additional train being put on by the Chicago Great Western, which uses the Santa Fe tracks for a distance of a few miles between South Leavenworth and the national military home. It nas Deen round expedient to issue a supplemental time card, tnfnrmfne emnloves of the east ern division of the change. The train leaves South leavenwortn at :iu ana readies the home at 3:20. The Pennsvlvanla Railroad company an nounces a new system of tracing the de tention of passenger trains and for keep ing a record of the same. The system is to be of great value to engineers. Passenger detention sheets as furnished by the aver age operating office are extremely meager as to detail. They also lack In originality and have, not served as permanent passen ger records. By the means of the new de tention recoras, it wiu oe easy to deter mine the cause of trouble at any place. The wnrk of rhanelnir the narrow gauge line of the Burlington and Missouri River Irom ueaawooa to ieaa, a. u., a. aismncc of four miles, to an electric line, has been completed, but the line has not been changed to standard gauge, as reported. An extension one mfle long up the main street of Lead is to be built, which will make the total length of the electric line about five miles. It is expected to begin running cars about September j. . Beelnnlne a dav or two aeo the Chicago Great Western opened Its newly' built line trom Hampton to tjiarion. ta. tnu giving direct service between Chicago and Fort TVidure. The nieoe of track which is being opened for regular traffic was completed a few weeks ago and the construction gangs have Just finished blasting and otherwise preparing It. It nils a small gap in wnat in time will be the main line from Chi cago to Omaha over the Fort Dodge route. Passenger trains on the new extension will connect- with the trains on the main line from Chicago to Minneapolis. TABLE ASP KITCHEN. fnTvAiintoA Hn TJda Ames Willis. Mar quette Building, Chicago, to whom all inquiries snouia oe auureaaeu. All rights reserved by Banning Co. Chicago. - The Fragrant and Aromatic Quince. This frasrrant and strongly flavored fruit is Indigenous to Asia Minor and possibly to Greece, thus making Its way westward, like so many other modern and familiar foods, from the Levant. Both Greeks and Romans cultivated the ouince shrub by grafting. Though first cousin to the peach, pear, plum and ap ple, belonging to the order Rosacae, It never attains any very considerable growth, although hardy and easily cul tivated. The fruit Is inferior In many respects to all others of this class; but Its fragrance, aromatic flavor and mu cilaginousness which are wonderfully developed in cooking, make It a highly valued fruit for jellies, preserve and marmalade. . The fruit being tough and astringent It is unsuitable for eating in its raw state with us: but cooking modifies these objectionable qualities and makes them quite digestible. Careful cultiva tion has greatly improved the quality of this fruit and a variety known as the orange quince is very tender and ot most excellent flavor. The flavor of the quince is delicious combined with apples and especially in maklne desserts of many kinds. The quince is a very economical fruit to use, as there is no waste, tne parings and cores containing the mucilaginous seeds being employed In the jelly mak ing V This mucilaginous substance, which abounds In the seeds, will convert forty or fifty times their weight of water into a thick syrup; for this reason quince Jelly is the easiest of all to make suc cessfully. Like apples and pears the quince may be fermented. BAKED QUINCES. Pare and remove the cores from a dozen nice quinces; fill the cavities with granulated sugar, add a little gra ted lemon or orange peel, place in shallow earthern baking dishes with a little water in the bottom and bake slowly until tender: basting often with the syrup In the dish. When done, place in a glass dish: make a jelly with the parings, cores and water, with sugar in equal quantity to amount ot strainea juice; pour this over the quinces and let all get cold. XMice servea witn wnip ped cream or meringue on top. QUINCES WITH APPLES. If possible use pippin apples or a va riety that is firm and sweet. Take equal quantities of apoles and quinces. Pare and cut -the apples and quinces in round slices; remove the cores with a small round cutter. Stew the quinces In just enough water to cover them. until they are tender; then remove them and put the apples ip the same - water and cook tender without breaking them. PJace the fruit in separate dishes and cover with a hot syrup made of one part sugar and two and half parts wa ter; cover and let them stand over night. In the morning, reheat the fruit and syrup and place in alternate layers in glass jars and seal at once. PRESERVED QUINCES. Pare and cut into slices and carefully remove the cores. Put Into a preserv ing kettle after measuring. To each auart allow two oranges and one lemon sliced. Mix together, being careful not to break the slices. Steam until tender. Cover the parings and cores with cold water and cook slowly lor two nours. When the water thickens strain it and put into a preserving kettle, adding su gar, a pound to each noundi of fruit. Cook until a clear syrup, then add the fruit and simmer slowly for an hour, then can and seal. - QUINCE BUTTER. Pare and core the quinces, cutting them up rather fine: cover with water and cook until tender. Place the skins, and cores in another kettle with just sufficient water to prevent their burn ing and cook until soft; then strain off the juice and add to the quinces. To each pound of fruit allow three-fourtns of a pound of sugar. Boll down until itis smooth and thick, stir frequently, as it will burn easily. Put in jars and seal like jelly and keep in a cool, dry 3 lace. r. SPICED QUINCES. Pare, core and cut the quinces into eighths. To every seven pounds of fruit allow four pounds of granulated sugar, half an ounce of green ginger root : scraped and sliced thin; two teaspoon fuls of cinnamon, one teaspoonful cloves, half a teaspoonful of mace.' . Mix the spices and then divide into four equal parts and tie up in little muslin bags. Allow a pint of vinegar to these proportions. Put vinegar, sugar, spices and ginger root in porcelain lined ket tie. Let boil up and skim carefully then add the quinces. Remove at ones from the fire and stand aside, covered for twenty-four hours: then drain oft the syrup and again bring it to a boil. pour back over the Quinces and stand aside- again until next day; repeat this operation for eight days and on the ninth let the fruit simmer in the syrup until it Is quite tender; then put It into Jars and boil the syrup down until like Pure Vegetable Oils These alone are used in Jap Rose; and glycerin . is one-sixth of all of it. So pure - that it's clear ; . you can read through it. ' . SdMip Can : anyone claim to know more about soap than Kirk ? Jap Rose rep resents, the best 'that we know. 'Tis the result of a5 life-time's , experience. JAMES S. KIRK COMPANY, CHICAGO i tYfllA ThlCcSatl lSeevWraperexcliaBtedfor W iHlC lvUSdlail valuable premiums. Write for list. jelly, then pour it over the quinces and seal up. Remove the spices before put ting Into fruit Jars. r - ' QUINCE' JELLLX. ' r When quinces are scarce the parings and cores of the fruit alone may -r be used; proceeding ,In same manner ' as when all the fruit is used. When - the whole quince is used, rub with a cloth until perfectly smooth, then cut Into small pieces and pack into a preserving Kettle or stone jar and , cover witn coia water, cook slowly . until tender -and then pour into jelly bags and hang up to drain wltnout " squeezing. - Measure the juice and allow a pound of sugar to each pint. Proceed as with other jel lies. Quince jelly will come more. read ily and therefore requires less cooking than other fruit jellies. , . , QUINCE FLOAT. - Wipe six quinces thoroughly: cut into small pieces and - stew soft in a little water. Rub through a coarse sieve or colander and sweeten to taste with pow dered sugar. Then when cold stir' in gently, the whites of four eggs whjp ped to a stiff froth.' Heap up in a glass dish and serve very cold. . QUINCE PUDDING. ' ' ' Boil seven large ripe quinces until soft; peel, core and mash them. Fold in the yolks of rour eggs beaten up with a pint of good cream. Sweeten the mix ture to suit the taste and flavor with a little powdered cinnamon and ginger. Butter the edges of a pie dish and ar range a strip of puff paste around it; pour in the pudding and bake in a mod erate oven- for forty-five minutes. , Sift powdered sugar over the top, when it is done, and serve with a rich boiled custard and meringue. . - QUINCE SYRUP. This is nice. for griddle cakes ' and waifl.es. Wipe carefully three . large quinces and grate them. Add three pounds of granulated sugar and three cups of water and simmer slowly for three hours: then strain and cool and put Into Jars. ( Inquiries Answered Mrs. A. G. S. writes: Will you be kind enough to give me a recipe for waffles? -. PLAIN WAFFLES. Heat a pint of milk and add half a cup. of butter; stir until melted, then cool and add the well-beaten yolks of three eggs and salt to suit the taste. Stir the liquid into two cups of sifted flour making a smooth, thin batter. Beat the whites of eggs to a stiff froth and fold in, but do hot beat again. Bake immediately on a hot, well-greased iron. The batter must be thin enough to spread quickly when poured into the wattle iron. ' ,, RAISED WAFFLES. " Warm a pint of milk and two table spoonfuls of butter together. Beat . two eggps and add them alternately with about two cups of flour; beat well then add a level teaspoonful of salt and half a eup of good yeast. -' Cover and set to rise, and when light bake on hot, well greased .waffle Irons. CUCUMBER PICKLE. A subscriber asks for a recipe for put ting cucumber pickles down in a crock with vintfcar. Perhaps the following is what she desires: if not, kindly let us know: ' PICKLES. Pickles are prepared by first soaking in strong brine, then draining, drying and pouring hot spiced vinegar over them. For half a bushel of pickles, in this case little cucumbers or gherkins, the proportion for brine is one pint of coarse salt to six quarts of water. ' It should be boiled, skimmed and turned boiling hot upon the pickles. Gherkins must be wiped well before putting , in the brine. . - GREEN PICKLES. Put the gherkins in the brine and let them remain a week.- - When ready to pickle take one teaspoonful of powdered alum to every quart of water, using the same amount of water to the amount of cucumbers as in making brine. Dis solve the alum In the water, cold, then place - alternate layers . of grapevine leaves and the cucumbers rinsed from the brine in the pickling kettle. Pouv the alum water over them and allow It to come to scalding point. Let them stand, closely covered, on the back of the stove for two hours,- then drain and put them in ice water. - Prepare the vin egar pickle as follows: For every quait of vinegar take two - teaspoonf uls of cloves, one teaspoonful of - mace, one teaspoonful of celery seed, a few pieces of horseradish, one ounce of mustard seed, one saltspoonful of black pepper, a pinch of red pepper and a cup Oi sugar. Mix the spices together dry. wet them to a paste with a little vine gar, lay in the center of a square of muslin and gather into a bag. Heat the vinegar to. boiling point, put in the spices and sugar and boil for fifteen minutes. Drain the pickles, put them in the jar and pour the spiced vinegar, boiling hot, over them. An easier method,, but one which 1 not so certain to preserve the color ot the gherkins, is to prepare in brine, as directed; drain' from the brine and cover with cold water. ' Spice the vinegar, - let it come to boiling point, put in the pickles and let them remain long enough to be scalded. Skim from the vinegar, put them in Jars, add to the vlnega one teaspoonful of powdered alum for every two' quarts, and when the alum is dissolved pour hot over the pickles. Our minds make ar minds 1 us different from ani mals- let us use our minds and be men. - Put aside the heavy, heating foods of winter , and use Natural Food.' ia ".. Na.tural Food It contains all the prop- , ertie in correct pro- ' portion necessary to ' nourish every element ot the human body. FOR 6HORT CAKE -With sharp knife split Shredded Whole Wheat Biscuit lengthwise; pre pare pineapple as for sance, sc. car strawberries or oranges and bana nas, etc., and set aside. When .serving, ar ranee halves in layers - covered with fruit, add sugar and , whipped cream. SOLD BY ALL GROCERS Send for illustrated cook book "The Vital Question" FREE X3he Natural Food Co USE NISSLEY'S r SANATORY MILK Sealed Glass Jars FOOD OP THE CANARY ISLANDERS. The Canary Islanders are among; the most healthy people in the world. They live on gofio, which consists of wheat and corn parched or dextrinized in an iron kettle over a fire, then ground and eaten mixed with water. Attention was first called to this food by an eminent physi cian visiting the Canary Islands, who was cured of chronic dyspepsia by eating gofio. A prominent Chicago physician lived on gono for many years, which he obtained from the Battle Creek Sanitou-ium, where it was formerly used in the treatment of various digestive disorder. By an im portant discovery a great improvement was made in the preparation, which is now known as Toasted Wheat Flakes, sweetened with Malt Honey, crisp and delicately sweet, its use cures indigestion and chronic constipation. Everybody reads the state Journal. ijj telephone 537. i - . in