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TOPEKA STATS JOURNAL., SATURDAY EVENING, NOVEMBER 8, 1902.
15 FOR THEVOMEN. A Few Remarks About Making the Hair Curl. Xot Necessary to I'se Fluids or Papers." . THE PAQUIN SKIRT. It Is the Latest Thing in New York. Sew Things in Coats Seen in Topeka. "It is my theory that any one's hair will curl." The sneaker was a young Topeka matron whose lovely curling brown hair is the envy of every woman not similarly blessed. Her hearers star ed at her in amazement. ' Well, if you'll tell me what to do to make my hair curl naturally I'll do it if it kills me." said one of them. "No reason whv it should kill you, Baiil the woman with the theory. "But my hair was as straight as yours origi nally. I never use curling tongs nor curling fluids nor papers nor 'kids' eith er. Don't you know how when you shampoo your hair, even if it's very straight it hangs in waves? Well in etead of combing or rubbing those ring lets straight I let them dry curly. Every time my hair is washed I tiress it into waves with my fingers and a comb, fasten it with side combs and let the waves drv in. Hy the time it is dry it is as curly as if I had used heatd tongs p.nd the curls don't come out in fhe moisture either. At first it is ad visable to wet the hair and curl it ev ery day but after a while at shampoo ing time is often enough. If there is the least natural curl to your hair you should treat it in this way and not straighten as well as deaden. H with hot Irons." Kvery line on fashions from New York mentions the new Pao.uin skirt which shows moderate fullness and plaits all around the hivs and says it is the latest thing but adds that it has not yet been taken up to any great ex tent. The fashionable importers are ex hibiting it but smartly gowned women continue to appear in skirts that fit their figures closely from the waist to below the knees, even though it is tuck ed and plaited. The yoke skirt is one of the most popular models the yoke fitting the hips as closely and carefully as possible but fashions are varied enough to suit any fancy and the oc cordion plaited skirt has blossomed out again recently to add another mode to the list of possibilities in fashionable wardrobes. This style Is not confined to the very thin, light fabrics, either, since street gowns of walking length are made in this way of any fancy or plain wool material. The skirt is cut circular and then plaited, a h"m finishing the bot tom. It is hung over a drop skirt. Shirrings. tuckings and cordings are spen on all the thin fabrics but an ac cordion plaited skirt in clumsy wool is a. novelty indeed. In strong contrast to this is the gored skirt in seven, nine or eleven gores with close fitting habit bhek. The seven-gore skirt with one or two plaits added at each seam below tle knee in a graduated line shorter in front than in the back Is a good model for a plain heavy material. Some little ornamentation at the head of these plaits is necessary and it may be a diamond shaped stitched piece of the material, or three short straps of vary ing widths fastened at either end with cloth covered buttons. Skirts are surely growing shorter. The skirt whk-h rests about two inches on the ground all around is the popular length for dressier street wear and the plainer ones clear the ground. One of the prettiest of the young saleswomen employed in a Kansas ave nue shop, a girl of a striking Oriental type, is wearing this fall a very becom ing hat, the work of her own deft fingers. It is one of those tucked taffeta affairs in black and the entire price of the hat, she assures her frinds. was only a few pennies. She accounts for the inexpensiveness by explaining that the trimming was all left over from former seasons and trim the material of the hat was an old silk umbrella cov er which she rescued from the rag bag and utilized, so that her only outlay on her fall street hat was for the wire of which she made the frame. Talk about inventive genius! The resources of the girl who dresses on "noth.ng a year" are positively marvelous. There are some swagger new winter coats being shown in the Kansas ave nue shops just now. The most popular style is of course the Monte Carlo and while many of these are sold in the shorter lengths for street and general wear the most expensive and. beautiful models are the three-quarter lengths and longer. One in a gray green covert lined in a hunter's green satin comes to within six or seven inches of the bottom of a long skirt, is very full in the back and has a single wide shoulder cape, giving the fashionable effect of extreme breadth across the shoulders. In black silk or velvet lined in white" or pale gray these wraps are very stunning for car riage or evening wear. Double and triple shoulder capes are more fashion able than ever and the sleeves are invar iably the new bishop stylewith an ex aggerated flare above the wrist and, usually, a wide reversed cuff. But the American wife? Henry James has summed up the American wife in just one sentence. He says: "The American wife knows nothing of her husband's af fairs except that they are of not the slightest consequence." This I both epigrammatic and exactly true. The American wife has quite a genuine affection for her husband. Even after years of marriage have gone by. she thinks of him with unaffected friendliness. He is so useful. She credits him with al most all the virtues, except perhaps the virtue of being interesting and she over looks that one defect of his with charlta ble toleration. She sees him come and go each day with clock-like regularity. She vaguely knows what h: profession or vo cation la. She thinks better of him if it is a pro:e:noii or vo cation that is generally regarded as quite creditable; but this is prricti'Mlly all she knows or cares about it. Sh. sees him ris ing early and hurrying ii hi-- office. She hears him sitting latx1 into ilic- night in the room overhead; and she is probably aware that he is i-nmer?d in : jt,reat sea of papers and oooumnt--. of pome kind or other tiresome and stupid tilings that he will persist in bringing home and fussing over. She finds that he must sometimes stay in town all through the summer when the I thermometer is in the nineties and when i the sickly heat rweats o? the very walls i or sizzles on the pavement. She thinks j it very inconsldo nte of bi-n to do this. : She would really rather have him go with her to the cool, wind-swept nook that she selects for her own summer outing. Just why he does not go, she cannot possibly imagine. It is one of the curious, irrational traits which he possesses and which prevents her from taking him quite seriously. Per haps he will run up there for a day or two, and when he does come she is very nice to Mm. apart from scolding him a little for getting so hideously thin and sal low. But he is not particularly comfort able there. He follows her meekly into the dining room three times a day for a while, and then he has to go back to what ever it is that he does in town. Just what it is she doesn't know. The household bills are paid; the checks come to her regular ly. She does the things she likes to do, und sometimes dimly recognizes the fact i that it is pleasant to have somebody to I see that her various projects and arrange ments all come out so nicely. Her hus band is really quite what a husband ought to be. He does his duty perfectly, and she has a very accurate notion of what that duty is. To provide whatever she re quires, to fetch and carry out her bidding, to leave her absolutely free from care, re sponsibility or worry such is the whole duty of the American husband. And then, she is so very sure of him! It never enters her head that he has any thing to wish for. that he can possibly be conscious of a yoid somewhere in life, or experience even the faintest stirring .of dissatisfaction; that he could ever imagine anything different from what he has; that he might ever dream of an existence where he should be something better than the: household banker, a glorified butler, a superior maitre d' hotel. She is absolutely satisfied with herself and absolutely sure of him. She does not want another kind of husband, so why should he desire a different sort of wife? Ainslie's Magazine. The fact that the latest of rugs comes from England and that the handsomest examples are in shades of royal red is no doubt responsible for the name. Cor onation. The handsomest ones are in two or more shades of red, but since there are many rooms done in colors which would "swear" at this shade the rugs in vari ous greens are of equal value. Indeed, green goes with anything, and is, there fore, always safe. These are in two or more shades each, beinK on the olive, empire, grass, reseda and bronze tones. Heretofore about the only rug one could get that looked well with the j lightest Wilton carrets was a silky : white goat skin or a Polar bear. Polar bears, unfortunately, do not grow on ev ! ery bush. Even if they did, one would i like one of these new little rugs in ad i dition, since with rugs it is as with fine j laces and china a woman never gets enough. These newest of mohair plush ! rugs are delicate cream white in broehe effect. Outside of the white fur rugs and the palest, silkiest and most expensive of Oriental rugs, it is next to impossible to find one that is in perfect harmony with the almost white drawing rooms and boudoirs now in vogue. These are the newest of the mohair plushes. In a Dolly Varden room the walls are SHE WILL WED AN EARL. "Walter Baker & Co., of Dorchester, Mass., U. S. A., have given years of study to the skilful preparation of cocoa and chocolate, and have devised machinery and systems peculiar to their methods of treatment whereby the purity, payability, and highest nutrient char acteristics are retained. Their prep- tions are known the world over and have received the ' high est endorsements from the medical oractitioner. the nurse, and the intelligent house keeper and caterer." Dietetic and Hygienic Gazette. I i ft There are many imitatins rti, on the market. Don't be milieu vy uiem. iNore ine trade-mark on every pack age of the genuine goods. A new recipe book (80 pages) sent free. Walter Baker & Co. Ltd. D0RMCTER 40 Highest Atvards in Europe and America M 1$ iWL TRADE-MARK 11 . ' 7 1 11 " J ft )! 'I l ' " -v , , , ll'flffi ' V'rFvU s IT I " i ' l r: : i r i '' - , -..ft I 3! Wr Besides departing from all aristocratic precedents by going upon the stsge, the Earl of Rosslyn, who is in this country, has shown himself to be unlike his fellow British noblemen by becoming engaged to an American girl without a fortune. She is Miss Beatrice Simpson ana belongs to the theat rical profession. The happy pair will marry around Christmas time. hung with flowered cretonne, and the wide, comfortable pieces of furniture are daintily draped with, flounced covers of the same material. There is a pretty flowered wall paper which resembles cretonne and is less expensive, for, like all woven fabrics, it is very difficult to hang. Only a profes sional decorator knows how to impart a smooth, well-matched surface to the cloth. Furniture is easier to manage. In many attic store rooms are quaint specimens of cushioned furniture which will look very attractive if recovered with cretonne. Shaped a little like a Davenport is what old-fashioned people call "lounges," ah inelegant term, per haps, but one which admirably defined their uses in the old lane syne. Now that we are more rigid in our deport ment and our terms we refer to such luxuries as couches because we are sup posed to no longer commit the gaueh erie of lounging. Before covering a couch a pattern should be cut out of paper or old and discarded cotton goods.. This should be pinned together and slip ped over the frame to make sure that it fits correctly. Then take it apart, lay the pieces over the cretonne and cut the cover. Flounces should be lined with plain chintz. This will prevent the dra peries hanging in flabby, ungraceful lines. Any number of cushions can be thrown in comfortable fashion on the couch. Several of them would look well made of the same material as the "lounge," with Dossibly a plain green pillow. The newest lamrs for the drawing room and library are of metal and nat urally form a fitting foundation for those beautiful bent irlass domes in leaded effects or other metallic settings. A number are in art nouveau effects: one of these is of oxidized brass. In shapes they range from graceful forms (not the very squat shapes) to tall mon umental affairs of the banquet variety. A clever thing of Grecian form with low, graceful supports is in mandarin bronze, and is very attractive. One chaming oxidized bronze lamp is In the old Dutch style, tt simple, sturdy loving cud as to shape and the column resting on three savage looking griffins. Choosing a lamp is easier than choos ing a shade, for a shade must look well when lit up, and it must be becoming. Table and Kitchen. Conducted by Lida Ames Willis, Mar, quette building. Chicago, to whom all in quiries should be addressed. All rights reserved by Banning company, Chicago. How to Make a Pilau. Varieties of this dish are "very common among the population dwelling in coun tries borderhip on or near the Mediterra nean, from Spain to the Levant. It con sists chietlv of r:ce lightly boiled in broth of a fowl or veal. This basis is very sus ceptible of various slight modifications and additions of fowl or lamb, or fowl and lamb mixed, or capon, or turkey. Some put thin slices of bacon, or grated beef or ham, a littie cuiry powder, fried onions, mushrooms, etc., into the pilau pot; but this is not admissible in making the true oriental creation, as the pilaM is strictlv a Mussulman dish. The true Turkish pilau, or pilaff, ' Turdah Pilawo," is made of rice boiled for five minutes in water, drained, then placed in a stewpan with butter, salt and pepper to tate. stirred well, adding by degrees about half a pint of good fowl broth. In about 15 or 20 min utes the rice should be properly done and each grain swelled out and separate. However, a dish of boiled rice having a sort of culinary affinity to veal, and poul try, is well fitted to form a wholesome basis for dishes into which thse meats may be introduced, furnishing pleasant fla vor and odor to an otherwise rather insipid dish. Rice is well fitted also to be the vehi cle for producing innumerable flavors and odors, as well as colors at the table and capable of furnishing various dishes, ac coriing to treatment, and the materials for addition that are available in the dif ferent localities. A REAL INDIAN PILAU. The following is a recipe for pilau brought from India by an English offi cer: Take one seer (12 ounces) of good rice, one seer of butter, two fowls, half a pound of sultana raisins, about three tablespoonf uls of almonds, one ounce of a mixture of allspice, powdered mac1, cardamons, cloves; one tolah (one-fortieth of a pound) of saffron, two ounces ginger, one ounce salt, half an oimce of w hole black pepper, one whole onion, one pound of dhiey (curdsl. Boil the rice until it is half done; fry the onion brown in the butter, take out. put in the raisir.a and fry, or boil them. Then cut the fowl to pieces and rub with the gip.e and dhiey.. and allow to remain for two hours. Put some butter in the bottom ot a casserole, over this a layer of rice, and distribute over this some of the onion, raisins and almonds; sprinkle with saf fron and water, then put in a layer ot meat, and so on alternately till the ves sel is filled: then pour the butter over it: cover the casserole and close it with paste so that no steam will escape; put it be tween a slow top and bottom or braisini; heat, or in the oven and cook three hours. TURKISH PILAU. Throw a pound of rice into a quart ot boiling water, adding a few grains of salt. Set over a slow fire and whea all the wa ter is absorbed pour quickly over the rice eight ounces of boiling butter. Cover tun pan closely to prevent the ateam from escaping and set it over a moderate fire for nearly half an hour: then stir up light ly with a silver fork to separate the grains. Arrange it In a dome shape in thu center of a hot dish. RICE PILAU. Boil one cup cf rice in a quart of salted water nearly done, drain and throw into a pint ot boiling chicken broth; add half a cup of tomato pulp. When done, add two tablespoonf uls of melted butter, sait and paprica to taste and one teaspoonful of curry, press into a heated, buttered mould; then turn out on a hot dish and serve. A TURKISH PILAU. Put one cup of stewed, strained tomato In a saucepan with one cupful of stock, highly season with salt, pepper, minced onion and green peppers. Boil and add one cupful of washed rice; stirring lightly with a fork until absorbed, then add small half cup of butter.' Steam in a doubla boiler for 20 minutes. Remove the covor and put a folded napkin over the top ot boiler to allow the steam to escape. Servo as a vegetable with cold cooked meat or poultry. MUTTON PILAU, SULTANA STYLE1. Wash one pound of rice, put it in a cloth and tie up, leaving room for tne rice to swell. Cut-quarter of a pound of the bent part of mutton in small pieces, put them in a saucepan with one quart of water; place over the fire until it boils. Then skim the liquor; move to the side of the fire-,and simmer for halt an hour; strain the -liquor eff into a basin, add foil ounces-pf butter to the meat and. fry un til nicely. brqwned.. jReurn tbe-XIquor tp the saucepan with 'Two tablespoonf uls oi peeled. pistachios and one tablespoonf ul ot washed currants: add a small quantity of mixed spices. Mince -two ounces of mut ton and fry It in butter until brown'.'d, then add to the other ingredients. When the liquor boils put in the rice, place over a moderate fire and simmer until soft. Whf n done arrange- tastefully on a hot dish and serve at iJDiie. CHICKENPILAl. Select a chicken weighing about two pounds, singe and draw it, wipe well with damp cloth: cut into 12 parts of equal size. Put these into a stewpan with an ounce of butter and brown: add one chopped on ion, one green pepper and cook six minutes stirring lightly with a silver fork. Add a pint of rich chicken broth and half a cup of tomato sauce; add two ounces of dried mushrooms that have been soaked in wa ter for several hours; or else use a, dozen canned mushrooms. Season with salt and pepper half a teaspoonful of diluted saf fron. When the ingredients are thorough ly mixed add half a pint of well washed, uncooked rice and three tablespoonfuls ot grated Parmesan cheese. Cook for 20 min utes more, then serve. PILAU OF FOWL, Truss one fowl for boiling; put into a stewpan with three pints of cold water, and let boil gently until tender. Wash and soak one pound of rice in three wa ters, drain drv and fry in a half a pound of butter until it begins to color, then re turn to saucepan with three bay leaves, a level tablespoVinf ul of whole cloves, a little mc.ee and salt. Add the fowl and water in which it was boiled and let sim mer slowly until it is quite dry. Th?n arrange in mound shape on a hot dish with two onions sliced and fried strewed over the top and some hard boiled ena cut in half, placed around the edge of the dish. Inquiries Answered. Mrs. E. P. D. desires a recipe for eco nomical drop cakes, creamed chicken with mushrooms and sherry baked in pulf paste. PLAIN SWEET DROP CAKES. The most economical drop cakes are those matte without butter, of course. The following recipe Is for sponge ciroj cakes and very nice: Beat four egg yolks very light; add gradually- half a cup of pow dered sugo.r and beat again; tnen add a teaspoonful of lemon juice. Beat the white of the eggs to a stiff dry froth, with a pinch of salt added to them and care fully fold them into the batter. Measure three-quarters of a cupful of sifted flour. Sift again twice and stir carefully into the cake mixture. Drop by spoonfuls on a well buttered pan: sprinkle over with coarse granulated sugar and bake in a slow oven for 12 or 15 minutes. CHICKEN PATTIES. Take the white meat of a boiled fowl and cut into dice: add a can of mushrooms drained frrm their liquor and cut in halves. Melt two tablespoonfuls of but ter and stir in two tablespoonf uls of :lour: when smooth add a pint of croa'n or rich milk: stir until it cooks rather thick, then add the chk-ken and mushrooms and let it get thoroughly heated through, season to taste with salt and white pepper and just before taking from the tire the sherry, al lowing quarter of a cupful to every pin; of chicken. Do not cook after adding the wine but let the mixture get thoroughly heated: then fill the little puff paste patty cases, which should be heated thoroughly in the ov?n before they are filled. Ycu can buy these cases if you do not wish to make them. REQUESTED RECIPES. M. D. writes: "Kindly answer the fol lowing in yesterday's paper: Brown stetf OATMEAL MUSH AND DIABETES. Dr. Pavy, of England has shown that diabetes is due to an imperfect digestion of starch and its absorption in the blood. It Is impossible ' for -the stomach to digest cereal foods taken in the form of mush, in which the starch is less than half cooked. This ist one of the reasons why diabetes is becoming so common in this country and British Is lands. French physicians long ago dis covered that toasted bread or dextrl nized starch is an excellent remedy in diabetes. The best - dextrinized food, however, is known to be Toasted Wheat Flakes, sweetened with Malt Honey, made by the Battle Creek Sanitarium Food Co. These flakes are thin, thor oughly cooked and browned. They are very appetizing, partly pre-digested and quickly assimilable. . of. beef with dumplings, glazed carrots, hot oanr.ed 'salmon, boned salt mackerel, corn - bread, flannel or wheat griddje cakes.. . - ' ' : - I am at a loss to know If the recipes will be sent to me or if I shall expect them in. the paper." . We gladly furnish recipes through the household columns for any of the dishes mentioned in the menus, but as our space is limited and requests are very numerous we can not give more than two recipes in same issue' to any one correspondent. We will publish the first two you nave asked for in this issue and the others will soon follow. For desired information you wished fur nished by mail send self-addressed and stamped envelope. For any special re cipes, etc., sent in this manner a small charge will be made, according to the na ture of request and time consumed in fur nishing such matter. BEEF STEW WITH DUMPLINGS. Take two pounds of beef suitable for stewing; the neck piece preferred, two on ions, two large potatoes, two quarts water and two tablespoonfuls of flour. Cut the beef into inch square pieces: put some of the beef fat in- a frying pan and when hot put in the onions sliced thick and stir und cook about ten minutes over a brisk fire. Dredge the meat well with flour and put it in the fat and stir until well, browned; then add a teaspoonful of salt and quar ter of a teaspoonful of pepper and the wa ter, which must be boiling, simmer until meat is tender; about one and a half hours and then add the potatoes cut in thick slices; simmer until potatoes are very nearly done: then drop the dumpling bat ter by large spoonfuls on top of stew;cover and let boil for ten minutes; do not lift the cover in the meantime or they will fall. Use baking powder biscuit recipe for the dumplings, only make it soft enough to drop from the spoon. Or you can make up into tiny biscuit, and stew on top of the stew. Serve with the dumplings on top of the stew. GLAZED CARROTS. Parboil two bunches of spring carrots in salted water for ten minutes. Drain them and plunge into cold water; drain again and wipe dry; then put them in a deep saucepan with two ounces of fresh butter, two ounces of sugar and two cups of good consomme or clear beef or veal stock. Cover the saucepan and let boil gently for half an hour. Then set them over n brisk fire and reduce the liquor to a glaze (like jelly). Arrange them on end in pyramid shape on a hot dish and pour drawn butter sauce around them; sprinkle a little minced parsley over the sauce; pour the glaze over the carrots and serve at once while very hot. BLAINE'S FEAR OF HORSES. Would Not Have Been in an Accident I4ko That of Roosevelt. "Had James G. Blaine been alive and a member cf President Roosevelt's par ty at Pittsfleld last week." remarked Assistant Secretary of the Treasury Taylor today, "the disaster by which Craig lost lis life would not have oc curred. I don't think I ever met any one who was in such mortal fear of be ing in a runaway as was the brilliant Maine statesman. He would take ab solutely no risks with horses, anil re quired the most extreme precautions to be observed before he would submit himself to a carriage ride. I remember many years ago that Mr. Blaine was to visit our city of Milwaukee, and I was in charge of the arrangements lor his reception and entertainment One of the prominent liverymen of the town came to me and offered free of charge the services of a magnificent team of six white horses to draw the carriatje of Mr. Blaine. I accepted the offer, and when the statesman arrived at the de pot I escorted him to the street where the team and carriage were waiting. 1 was about to hand Mr. Blaine into the vehicle when he suddenly drew back. 'There is no one at the head of those horses,' he said, 'and I would prefer that you get some men to guard them before we Droceed.' I told the driver what he said, and the latter insisted that he had absolute control over his animals; that they were used to bands and other noises, and that there was not the slightest danger. I repeated this to "Mr. Blaine, and told him that I thought he could safely take a seat. But he wouldn't do it. 'I shall not put my foot into the carriage,' he said firmly, 'until a man is put at the head of each horse and is made to stay thers.' That ended it, and we hurried around and got half a dozen men together and had each hook on a bridle. Then Mr. Blaine got into the carriage and we proceeded up town." Brooklyn Eagle. THE TAAL DIALECT. Claimed to Be a Simplification of High Dutch Language. As compared with High Iutch it is infin itely superior in one respect. In High Iutch the genders of the nouns are heart breaking to learn, more Intricate even than in German; in the Taal they have been simplified almost as In English. Pferhaps the next point is hardly so good: the Taal has abandoned all distinctions of person in the verb "to be." To conjugate this verb sounds, therefore, as if one should say in English: I is, thou is, he is, wo is, you is, they is. This new language also employs the double negative. Hollanders who condescend to notice the Taal at all say this double negative came in through contact with the French Huguenot set tlers. It seems more likely that it came in as it comes to the man in the street, through pure vulgarity and ignorance: "I don't want nothing to dr with it." rhe Dutch have the Scotch fashion of using diminutives for every noun; thus, for ex ample, bookie, clockie, birdie are daily represented in the Taal as boekje, orlosje. Health and beauty are the glories of perfect womanhood. "Women who suffer constantly with weakness peculiar to their sex cannot re tain their beauty. Preservation of pretty features and rounded form is a duty women owe to themselves. When women are troubled with irregular, suppressed or painful menstruation, weakness, leucorrhoea, displacement or ulceration of the womb, that bearing down feeling, inflammation of the ovaries, back ache, bloating (or flatulence), general debility, indigestion, and nervous prostration, or are beset with such symptoms as dizziness, faintness, lassitude, excitability, irritability, nervousness, sleeplessness, melan choly, all gone " and " want-to-be-left-alone " feelings, blues, and hope lessness, they chould remember there is one tried and true remedy. Lydia E. Pinkham's Vegetable Compound removes such troubles. Case of this Prominent Chicago Woman Should Give Everyone Confidence in Lydia E. Pinkham's Vegetable Compound. " Dea.b Mrs. Pixkham : It affords me great pleasure, indeed, to add my testimonial to the great number who are today praising Lydia E. Pink Lam's Vegetable Compound. Three years ag-o I broke down from ex cessive physical ana mental strain, l was una Die wt secure proper rest, also lost my appetite, and I became so nervous and irritable too that my friends trembled,and I was unable to attend to my work. Our physician pre scribed for me, but as I did not seem to improve, I was advised to go away. I could neither spare the time nor money, and was very much worried when, fortunately, one of my club friends called. She told me how she had been cur ed of ovarian troubles, and how like my symp- isry i iff toms were 10 ners, bbvbii uouucs ui vuur jucmiwuv uuivv & fcV 'T JK her, and she insisted that I take some. , vV t' - w " 1 did so- and m f?'lad that 1 followi heI" 3sSs--i.3" '-WV n.rlv4f Within six weeks I was a different woman, strong and robust in health, and have Kf been so ever since. " A number of my friends who have been troubled witn ailments peculiar to fcur sex have taken your compound, and have also been ereatly benefited." Miss Elizabeth Dalet, President of the St. Ruth's Court, Order of For- 4 : n w 4Mjcy troubled with ailments peculiar to eur sex 270 Loomis St., Chicago, 111. Testers, Catholic "What is left for the women of America, after reading such lecisrs as we publish, but to believe. Don't some of you who are sick and nuyer able feel how wicked you are to remain so, making life a burden fur yourself and your friends, when a cure is easily and inexpensively obtained ? Don't you think it would pay to drop some cf your eld prejudices and "Try Lydia E. Pinkham's Vegetable Contpouwi, which is better than all the doctors for cures t " Surely the experience of hundreds of thousands of women, whom the Compound has cured, should convince all women. Follow the record of this medicine, and remember that these cures of thousands of women whose letters are constantly printed in thi3 paper were not brought about by "something else," but by Lydia E. Pinkham's Vegetable Compound, the great Woman's Remedy for Woman's Ills. Those women who refuse to accept anything else are rewarded a hitndred thousand times, for they get what they want a cure. Moral stick to the medicine that you know is the Best. Write to Mrs. Pinkham for advice. FORFEIT W we cannot forthwith produce the original letter and lgnator 0 abort testimonial, which will proro its ab?olnte genuiusnesB. I.jdia . Fiiikliam Medicia Co., Ijaa, Msgs, $50 vogrentje. The most picturesque thing- about South African Iutch is the number of oJd terms it has preserved for the natural character istics of the country. Many of these old Dutch words have died out of use in Hol land. But to South Africa they have im parted a distinction, a color, a romance which familiarity only endears the more. Into none but the most hopelessly jingois tic vandal's mind would the thought hav entered of tampering- with the names of places, such as Olifantsfontein, Witwaters rand. Komatieponrt, Luipaardsvlei. Only, Ift some cases, the heavy-looking doubl -vowels might be dropped In the spelling. It has been stated that Dutch is the lan guage of the majority of the inhabitant of South Africa. It is not so. The Rev. Mr. Bosman of Pretoria speaks of the lit tle army of the whole Africander nation in arms as 30,000 men. Now there must have been at least 50.000 able-bodied Brit ish subjects in the Transvaal before the war; and in the future the Hritish may in crease even more speedily than the Boer. There is not much probability, as has bea asserted, that Olive Schreir.ed's successor in literature will write in the South Afri can Dutch language. Bret Hnrte's literary successors In California do not use the pic turesque and racy dialect of "Tennessee's Partner" for their serious articles, or even their lighter sketches. A Seasonable Recipe The human body is built out of the.food eaten. A weak ness in the constitution means that one or more elements of the body have not been nourished sufficiently or have been over-nourished at the expense of other elements. Shredded IVhole IVheat Biscuit nourishes all the different ele ments of the body in correct proportion. Here is one of the many delightful ways in which Sliredded IVhole Wheat cuit is used Bis- -jJ er -tt"ti-.--s- wife- Pare, core and quarter 4 large apples ; cook 1 '.L lenaerwun y-i sss-ii. cup of water; add Si: i. run of sncrar and set N. Sffs s away to cool. M ake a pinr-C.r I ; of anv gelatine lelly. Spl SJtredded Wheal Biscuit, fill with the stewed apples; pour l of an inch of the jelly into a long, shallow pan, let harden; then place the biscuit sandwiches end to end on the jelly and cover with the remaining jelly. Set away to harden. Serve with cream. Anv seasonable fruit can be used instead of apples. Split Shredded Whole Wheat Biscuit and toast It for breakfast. SHREDDED WHOLE WHEAT BISCUIT is sold by all erocers. .cend for "The Vital Question" Cook Book, illustrated in colors.) Free. Address The NATURAL FOOD CO. 7Z MS Jellied .?anfwich Made with NIAGARA FALLS, N.Y.