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\r. B. G. DUNN, Publisher. EO. MAHONEY & CO., Princeton, Minn., DEALERS IN AND MEDICINES. Patent Medicines, Choice Cigars, Pare Wines and Liquors for Medicinal Purposes, Etc, Etc. pi ENERAL STORE. 8. M. BYERS, Main St., PRINCETON. The Lowest Prices ever known to the Retail Trade in Princeton. "A nimble sixpence ia better than a slow shilling." lyEWELL A. ROSS, DEALER IX Stationery, Assorted Candles* Canned Fruits, Dates, Figs, Walnuts, Pecans, Filberts, Almonds, Brazils, Peanuts, Tobacco, Cigars and Cigarettes. At P. 0. Princeton, Minnesota. r\CEAN STEAMERS. WHITE STAR LINE. FROM AND TO EUROPE FROM NEW YORK. Procure through tickets by the cheapest and best line of Steamers to Liverpool andQueens toWn., Dublin, Belfast, Londonderry, Glas gow, Cardiff, Bristol, Bergen, 'Christiana, OhrUtensand, Stavanger, Throudhjen, Bre men, Copenhagen, Gotheni-urgh, Groningr, Havre, Hamburg, Harlingen, Malnio, Paris, Rotterdam and other European continental cities, as -well as tickets by rail to New York in connection therewith, and all necessary in formation regarding the same of A. P. BARKER, Agent, Princeton, Minnesota. L. BRADY, GENERAL INSURANCE AGENT. PRINCETON, MINNESOTA. Companies Represented. St Paul Fire & Marine, Minn $ 858,422 German American, N. 1,000,OUO German, HI 586,283 ./Etna, HaTtford, Conn 3,000,000 Liverpool, London & Globe, England and America 4,301,102 Continental, New York 3,000,000 Newark, N. 760.45S Traders, Chicago 853,183 Policies accurately written, at lowest rates, and Losses equitably and satisfactorily ad justed. t^TAU business will receive prompt at tention. PROFESSIONAL. /^IHAS. D. KERR, ATTORNEY, Corner Third and Robert Streets, St. Paul, f2TWill attend Terms of Court in Mille Lacs County. P. A H. F. BARKER, A. Attorneys at Law, A. P. Barker:Office at Princeton. H. F. Barker:Oiflce at CambnJge. 8. BRADY, ATTORNEY AT LAW, Office in Brady's Building, Main St., Princeton H. MITCHELL, M. D., Physician and Surgeon, ELK RIVER, MINN., Speeial attention given to Surgery and Diseases of the Eye and Ear. F. LYNCH, DENTIST. Office over Head & Lorlng's 8tore, residence at North Star Hotel. PRINCETON, MINNESOTA C. GILE, Physician and Surereon, Office at Pioneer Drug Store. PRINCETON, MINNESOTA. P. CALDWELL, M. D., J. PHYSICIAN AND SURGEON, PRINCETON, MINNESOTA. A. GALEY, CLERK OF THE DISTRICT COURT, Princeton, Mille Lacs Co., Minn. By act of Congress, you can go before the Clerk of Court and prove up on your claim or homestead you need not go to a U. S. Land office. TJRINCETON WAGON SHOP, Main Street, Princeton. All kinds of work In my line neatly and promptly executed. I can and will give satis faction. A. J. BULU8.Trop'r. ^W* O 4-1 O FIRST STREET, LMER WHITNEY. PRIN YOLUME V. PRINCETON, MILLE LACS COUNTY, MpNESOTA, THURSDAY, SEPTEMBER 15, 1881 CALEY NEEL Main Street, Princeton, NHnn. -DEALERS IN Heavy and Shelf Hardware, Stoves,Tinware, Axes, Ropes, Window Class, Chains, all Everything that is to be had in a First* Olass Hardware Store. FARM MACHINED Ghampion Self Binders, Reapers and Mowers, McCormick Harvestei Gorham and Peerless Sulkey Cultivatoi Hollingsworth and other Standard Horse Rakes. LARGE STOCK OF Carpenter's, Farmer's and Joiner's Tools, Pocket and Table Cutlery, Harness Trimming? Whips, Wheel Barrows, Wooden Pumps, Lead Pipe Cistern Pumps, Wagon and Carriage Stock, Paints,* Oils and Lubricants, Together with a thousand other articles which go to comprise a First-class Hardware Store. ^-ALSO A HEAVY STOCK OF Furniture, Sash, Doors, Blinds and Building Material. Special inducements offered in Sto All kinds of Jobbing Work done on short notice and at reasonable Rate*. Close Cash Buyers will *do well to call on us before pur chasing elsewhere as we Defy Competition. Prescriptions Carefully Compounded at all Hours of the Day or Night. The Best Assortment of Goods in this line north of St. Paul and Minneapolis. Drugs, Chemicals, Patent Medicines, Oils, Paints, Dyes, Colors, Perfumery, Lamps, Brackets, Toilet Requisites, Combs, Musical Instruments, Trusses, Pocket Books, Pocket Knives, Stationery, Candies, Cigars, Tobacco, fec. fcc -^AX EXCELLENT STOCK OF Pure Wines and Liquors! FOB MEDICINAL PURPOSES. The Singer, and New American Sewing Machines on Hand and for sale cheap, AMERICAN HOUSE, PRINCETON, MINNESOTA. HENRY WEBSTER, PROPRIETOR. Telegraph and Stage Office at this House. Splendid Sample Room for the accomodation of traveling salesmen. Livery Stable in connection with Hotel. Good Stabling Accommodations. The Proprietor will take good care that the splendid reputation, which this House has achieved in the past shall be maintained in the future Guests can be assured of receiving courteous treatment. Good Meals and Clean Beds at the American House. WHITNEY'S -AT THE OLD STAND ON If you want anew wagon, a pair of Tote or Logging Sleds, a Cutter or Fung, or,if you want repairing done in a workmanlike manner, at W hitney5s -oaraaafsaau 'inm O PRINCETON. Wagon Shopcall to PROPRIETOR. TO N is, Jl% A CHILD'S EMBARRASSMENT. A LEGEND. There went a widow woman from the outskirts of the city, Whose lonely sorrow might have moved the stones she trodtopity. She wandered weeping through thefields,by God and man forsaken. Still calling on a little child the reaper Death had taken. When, lo! upon a day she met a white robed train advancing, And brightly on their goldenheads their golden crowns were glancing. Child Jesns led a happy band of little ones a-Maying, With flowers of spring and gems of dew all in nocently playing. Ear from the rest the widow sees andfliesto clasp her treasure "What ails thee, darling, that thou must not take with these thy pleasure?" "O mother, little mother mine, behind the rest I tarry For see how heavy with your tears the pitcher I must carry. If'you had ceased to weep for me when Jesus went a-Maying, I should have been amongst the blest, with lit tle Jesus playing." Emily Pfeffer. SEVENTY TEARS AGO. How the People of New Lived. England Then A bronze water fountain costing $10,000 was recently presented to the tcwn of Beth el, Conn., by P. T. Barnum, the veteran showman. On the occasion of the present ation Mr. Barnum made a speech, in the course of which he said: I am surprised to find that I can distinctly remember events which occurred before I was four years old. I can see as if but yesterday our hard-.working mothers hatcheling their flax, carding their tow and wool, spinning, reel ing and weaving it into fabrics for bed ding and clothing for all the family of both sexes. The same good mothers did the knitting, darniner, mending, wash ing, ironing, cooking, soap and candle mak ing, picked the geese, milked the oows, made butter and cheese, and did many other things for the support of the family. We babies of 1810, when at home, were dressed in tow frocks, and the garments of our elders were not much superior, except on Sunday, when they wore their "'go-to- meeting clothes" of home-spun and linsey woolsey. Bain-water was caught and used for washing, while that for drinking and cooking was drawn from wells with their "old oaken buckets" and long poles and wells-weeps. Fire was kept over night by banking up the brands in ashes in the fireplace, and if it went out one neighbor would visit ant pother about daylight the next ntorningi*it f?i^ a pair of tongs to borrow- a coal of fire 'to *""l kindle with. Our candles were of tallow, home-made, usually with dark tow wicks. In summer nearly all retired to rest at early idark, without lighting a candle except upon extraordinary occasions. Home-made soft soap was used for washing hands, face and everything else. Families in ordinary cir cumstances ate their meals on trenchers (wooden plates), As I grew older our fam ily and others got an extravagant streak, dis cardea trenchers and rose to the dignity of pewter plates and leaden spoons. Tin peddlers, who traveled through the country with their wagons, supplied these and other luxuries. Our food con sisted chiefly of boiled and baked beans, bean porridge, coarse rye bread,spple sauce, hasty padding, eaten in milk, of which we all had plenty. The older portions of the family ate meat twice a day, had plenty of vegetables, fish of their own catching, oc casionally big clams, which were cheap in those days, and shad in their seasonthese were brought from Norwalk and Bridge port by fish and clam peddlers. Uncle Caleb Morgan, of Wolfpits or Puppytown, was our only butcher. He peddled his meat through Bethel once a week. It consisted mostly of of veal, mutton or fresh pork, seldom bringing more than one kind at a time. Probably he did not have beef oftener than once a month. Many families Kept sheep, pigs and poultry, and one or more cows. They had plenty of plain substantial food. Droves of hogs ran at large in the streets of Bethel. Our dinners several times each week con sisted of "pot luck," which was corned beef, salt pork and vegetables, all boiled together in the same big pot hanging from the crane, which was supplied with iron hooks and trammels, andswung in and out of the huge fire-place. In the same pot with the salt pork, salt beef, potatoes, tur nips, parsnips,. beets, carrots, cabbage, and sometimes onions, was placed an Indian pudding, consisting of plain Indian meal mix ed with water.pretty thick,salted,and pour ed into a home-made linen bag which was bed at the top. When dinner was ready the pudding was first taken from the pot, slipped out of the bag and eatenwith mo lasses. Then followed the "pot luck." I confess I like to this dav the old-fashioned "boiled dinner,"but doubt whether I should relish a sweetened desert before my meat. Sows of sausages called "links," hung in the garret, were dried, and lasted all win ter. There were but few wagons or carriages in Bethel when I was a boy. Our grists of grain were taken to the mill in bags on horseback, and the women rode to church on Sundays and around the country on week days on horseback, usually on a cushion called a pillion, fastened behind the saddle, the husband, father, brother or lover riding in front on the saddle. The country doctor visited his patients on horse back, carrying his saddle-bags, containing calomel, jalap, Epsom salts, lancets and a "turnkey," those being the principal aids, in relieving the sick. Nearly every person, six or well, was bled every spring. Everybody bad barrels of cider in their cellars, and drank cider spirits called "gumption." Professors of religion and the clergy all drank liquor. They drank it in all the hat and comb shops. The farm ers had it at haying and harvest times. Every sort of excuse was made for being treated. Anew journeyman must give a pint or quart of rum to pay for his footing. If a man had anew coat he must "sponge" it by treating. Even at funerals the clergy, mourners and friends' drank liquor. At public vendues the auctioneer held a bottle of liquor in his band, and when the bidding lagged he would cry: "A dram to the next bidder." The bid would be raised a cent, and the bidder would take a dram boldly and to the envy of most of tbe others. At house and barn raising li quor was also drank freely and danger ously. The public whipping-post and imprison ment for debt both flourished in Bethel in my youthful days. Suicides were buried at cross roads. COOKING EGGS. Many] Different LWays of Cooking and Using Eggs. Many housekeepers think they know all about eggs, but they will doubtless find in the following, something they had not heard of before: To tell good eggs, put them in water if the large end turns up they are not fresh. This is an infallible rule to distinguish a good egg from a bad one. Saw egg is a restorative to strength. Break afresh egg in a tunJbler, mix with a little sugar, beat to a strong froth, and add a very little ice water if liked, or it mav be taken without this addition. How TO USE EGOSEggs that are to be used in cake should be put into cold water in summer, while you are making your preparations, until you are ready* to'use them. Then break each one separately in to a cup, to see if it is good but by break ing all into the dish you beat them in, you risk thewhole by one egg. If good, turn into theNtish, and proceed the same with the others, EGG SANDWICHESBoil fresh eggs five minutes put them in cold water, and when quite cold peel them then after taking a little white off each end of the eggs, cut the remainder into four slices. Lay them between bread and butter. EGG EE ADOne pint of milk, twoieggs butter size of an egg, one-half cupfjfl of sugar, three teagpoonfuls of "sea foam," flour enough to make a batter bake. This makes one loaf. *To PREPARE AX EGG FOR AN INVALID Beat an egg until very light, add seasoning to the taste then steam until thoroughly warmed through, but not hardened this will take about two minutes. An egg pre pared in thiswa will not distress very sensitive stomachs. STTJPPED EG$SSix hard boiled, eggs cut in two, takeout the yolks and mash fine then add two teaspoonfuls of butter, one of cream, two or three drops of onion juice, saltand pepper to taste. Mix all thorough ly and fill the eggs with this mixture put them together. Then there will be a little of the filling left, to which add one well beaten egg cover the eggs with this mix ture, and then roll in cracker crumbs. Fry a light brown in boiling fat. WHITE EGG MUFFINS- One pint of flour, whites of eight eggs, beaten to a stiff froth. Add enough milk to make it in a thin bat ter. Put in a little salt. Very nice. HAM ANDJSGGPUDDINGSix eggs beat i.yery lights apmrbt^rour, a pint of milk, a smal piece of butter, salt and pepper to the taste. Sprinkle some slices of boiled ham (both fat and lean)with pepper, and lay them across a deep dish that has been greased then pour the pudding batter over the bacon and bake quickly. EGG AU PLATTwo eggs, two teaspoon fuls of bread crumbs, one ounce of butter, pepper, salt and a little nutmeg. Melt the butter in a small flat dish, and sprinkle over one teaspoonful of the bread crumbs, also the pepper, salt and nutmeg. Bake in a quick oven five minutes. FGBOED EGGS FOB SALADBoil six fresh eggs twelve minutes when cold, halve them lengthwise, take out the yolks, pound them to a paste with a third of their vol ume of fresh butter then adda quarter tea spoonful of race, and as much cayenne as will season the mixture well beat these to gether thoioughly. and fill the whites of the eggs neatly with them. A morsel of garlic, not larger than a pea, perfectly blended with the other ingredients, would, to some tastes.greatly improve this preparation. FORCED EGGS, OR EGGS IN SURPBISE (ENTBEMENTS)Boil and divide, as in the preceding receipt, half a dozen of fresh eggs pound the yolks perfectly, first by themselves, then with three ounces of good butter, a seasoning of salt, cayenne and nutmeg, or mace, a large teaspoonful or more of minced parsley, and the yolks of two raw eggs slice a small bit of the whites to make them flat hollow the insides well, fill them smoothly with the yolks, form a dome in the center of the dish, with the re mainder of the mixture, and lean the eggs against it, placing them regularly around. Set them into a gentle oven for ten min utes, and send them quickly to table. FOBCEMEAT EGGSSix eggs boiled hard one cupful of minced chicken, veal, ham or tongue one cupful rich gravy half-cup ful breai crumbs two tablespoonfuls of mixed parsley, onion, summer savory, or sweet marjoram, chopped fine juice of half a lemon one egg beaten light. W"bile the eggs are boiling, make the forcemeat by mixing the minced meat, bread crumbs, herbs, pepper and salt together, and work ing well into this the beaten raw eggs. When the eggs are. boiled hard, drop for a minute into cold water to loosen the shells, break these away carefully, divide each egg into halves cut apiece of white off at each end, that they maystand firmly when dished, and coat them thickly with the forcemeat brown them by setting them in a tin plate on the upper grating of a very hot oven, and heap neatly upon a hot dish pour the boiling gravy, in which a little lemon juice has been squeezed at the last, over them. SCBAMBLED EGGS WITH TOMATOES Break six eggs into a bowl and beat with a fork just enough to break the yolks. Take from a can of tomatoes as many medium sized tomatoes as you have eggs. Use only the pulpy part of the fruit, drawing off the juice and seeds as much as possible. Put a lump of butter into a frying pan, and, when melted, turn in the tomatoes, stir for a minute, add the eggs, and continue stir ring until cooked. Season to tatse and serve very quickly. POACHED EGGS WITH SAUCE.Make the sauce by putting half a cupful of hot water in a sauce-pan, with a teaspoonful of lemon juice,threetablespoonful of veal or chicken broth (strained), pepper, salt, mace and a tablespoonful of butter, with a little minced parsley. Boil slowly ten minutes, and stir in a well-whipped egg carefully, lest it should curdle.- Have ready some poached eggs in a deep dish, and pour the sauce over diem. ANCHOVY TOAST WITH EGGSSix eggs one cupful drawn butterdrawn in milk some rounds of stale bread, toasted and buttered a little anchovy paste pepper and salt to taste. Spread the butteted toast thinly ith anchovy paste, and with this cover the bottom [S: $2.00 Per Tear. NUMBER 39 of a flat dish heat the drawn butter to boiling in a tin vessel set in another of hot water, and stir into this the eggs, beaten very light season to taste and heatstirring all the timeuntil they form a thick sauce, but do not let them boil pour over tout and send to table very hot. EGG PANCAKEBeat six eggs light, add some salt, and one pint ef flour, and stir in gradually enough milk to make a smooth batter. Make hot a griddle or skil let, butter the bottom, and put in enough batter to run over it as thin as a dollar piece. When brown turn it. When done take it out on a dish put a little butter,sugar, and cinnamon over it. Fry another and treat likewise, and so on until a plate is piled. Send hot to table for dessert or breakfast or tea. EGGS A L'ARDENNAISEBreak the shells of one dozen eggs, separate the yolks from the whites, and keep each yolk by itself. Beat the whites to a froth add to them a little salt, pepper and thick cream. Pour the mixture into a well-buttered deep dish, and arrange the yolks upon the top. Put the dish into a gentle oven, and, when set, serve hot. LAIT DE POULE Beat 'till light the yolks of two fresh eggs, and two teaspoonfuls of powdered loaf sugar, and the same quantity of orange-flower water. Star quickly ani add a teacupful of boiling water. Drink while hot. THE BLUE-ETED LASSIE. A Reminiscence or Two of Robert Burns. In the course of his perambulations he was occasionally a welcome visitor at the hospitable manse of the Bev. Mr. Jeffrey, the worthy minister of the parish of Lockmar ben. One of the daughters of this good man, named Jean, happened to do the honors of the tea-table upon the poet's first visit. Jeannie was just 17, of sweet, winning manners, with waving golden tresses ana rosy cheeks but above all, a pair of laugh ing blue eyes. Burns was charmed with her artless manners, and particularly with her twa sweet eon '1 his susceptible heart was fired with admiration for the daughter of his host. The next morning at breakfast he pre sented her with the song which she little dreamed was to give her immortality. It was the seng of the "Blue-eyed Lassie." The blue-eyed lassie bloomed into womanhood, and, captivating the heart of James Kenwick, a young merchant from New York, who chanced to be in Scotland upon business, she married him and soon removed from this old manse at Lockmar ben to take up her residence in that city, where her husband became a prominent merchant of the highest respectability. Mrs. Renwick's house was a favorite re sort of Washington Irvinp, who was a firm friend of her son James, afterward the emi nent professor of chemistry in Columbia college, and author of some scientific and biographical works. When Irving built his beautiful residence at Sunnyside he was indebted to Mrs. Ren wick for the ivy which now so luxuriously embowers that delightful abode. Procur ing the slip at Melrose Abby, she planted it with her own hands, and often afterward had the pleasure of seeing it beautify the home of one of the most charming authors which America has procured. Mrs. Kenwick retained much of Borns's delightful portrait of her, even to her ma turer years. George Thompson, son of the publisher of the music and song of "The Blue eyed Lassie," who visited herjn 1822, and wrote his father an account of his in terview, said the "twa sweet een" which so fascinated the poet were still clear and full of deep expression that she had great suav ity of manners, and much good sense. She told him that she often looked back with a pleasant memory to the many evenings spent in the company of the great bard in the social circle of her father's fireside listening to the brilliant sallies of conver sation. "Many a time" said she, "have I seen Burns enter my father's dwelling on a cold night after along ride over the moors. On such occasions one of the family would help to disencumber him of bis dreadnought and boots, while an other brought him a pair of slippers and made lam a warm dish of tea. It was during these visits that he made him self perfectly happy, jnd opened his whole soul to us repeated and often sang many of his admirable songs, and enchanted all present with his many luminous observa tions and his frankness of manner. I nev er could fancy that he ever had followed the rustic occupation of the plow, because everything he said or did had a gracefulness and charm that were in an extraordinary de gree engaging." None of Mrs. Renwick's ehildren.of whom the late Commodore Wilkes married a daughter, survived her. After her decease, a brief memoir, print ed privately for her family and friends, spoke of her at the age of 77 "as adorning a high social position with all those sweet and cap tivating amenities of manner which had in her youth, joined to great personal attrac tions, rendered her one of the most fasci nating maidens of Annandale." How Thaddeus Stevens Came to "Swear Oft" From the Philadelphia Times. During the whole time of his resi dence in Lancaster Mr. Stevens was an uncompromising "teetotler." This is the history of his resolution to abstain: While he was in Gettysburg he was a membei of a select circle who were accustomed to meet around at each other's houses and spend the evening in playing whist and drinking wine and choioe liquors. One evening one of the party, a great ovorite, who was cashier of the bank in Gettysburg, becom ing a little inebriated was escorted home by two of his friends, who, finding his latch key, let him in and left him in the entry, supposing he could find his way up stairs. In the morning when his wife came down she found him lying upon the entry floor dead. He had had an attack of apoplexy during the night. When Mr. Stevens heard of it he went into his celler with a hatchet, broke open the heads of his wine and whisky barrels and would never taste anything of the sort afterward. When he became an old man and very delicate Dr. Carpenter prescribed some alcoholic stim ulus as a medicine. He absolutely refused to touch it. After holding out for several days he came to the doctor's office one morning, and dragginghimself wearily up the steps took hold each side of the door frame to draw himself into the room. Q$* complaining f great prostration the doctor, told him frankly that he must either take what was prescribed or die, -Then," said he, "by God I'll take it." a :j| ftj -.m