Evening star. [volume], December 02, 1902, Page 15, Image 15

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
Ba)kRng
.to be
Done
from now until
the holidays, and
S every precaution
si hould be taken
to insure the
success of every bake.
A great many
failures can be
avoided by using
the best flour.
The best and most
delicious Cake and
Pastry and the lightest,
whitest, most wholesome
3 lirea(l and Rolls are
invariably produced by
all who
UOV
.
F lCores" Flour In best
because it haa the quality
and purity to make it so.
.. Sold by all grocers.
Refuse substitutes.
' Wm. M. Gait & Co.,
X Wholesalers of "Ceres" Flour,
..
J First St. and Ind. Ave.
White Floors,
Shining Knives.
S Pn-tty 9inkq. Spotless Bath Tubs
and m n$ other things are made
posible by the use of a very l4t
tIle lubor and
Army and Navy
Scouring Compound.
Get a package and have everything
looking new.
20=Ounce Bfx, 5 Cents.
ALL GROCERS.
3. =1:: m -. 2
GOLD MEDAL
At Pan-American Exposition.
Unlike Any Other!
The full flavor, the deli
cious quality, the absolute
PURITY of Lowney's Break
fast Cocoa distinguish it
from all others.
no adulteratin with flour tarch
but the nutritive and isthiblg
prouct of the choicest Cocoa
Ask Your Dealer for It.
COMPANY2
EXTRACT OF BEEI
GENUINE
SIGNED.
IN BLUE
STRENGTI
FOR T HE
STRENUO1J
North, South, East and West
it's proclaimed the best.
gt.ECTIRg
SilverPolish
SILiCOIl
abr ona made tim aoh
world. Unlike allothem. Soldeerywhea
J.JayOoul
~m4Rsei qu ain a k ai
If You don't like the
rest you will like
the best
Because you may not like ordinary
figs, it doesn't follow that you
won't like
CRESCA FIGS
Cresca Figs are different-better.
Clean, tender and delicious,-thel
Taste Like Figa in Fig$md
SOLD EVERYWHNERE .TMREE SZES
I. 2 and 3 Ibe.
REISS MBABT, EV YO RK.
Glone to the Bad- for Uood
Dan Darnell was wholly givrn over to ple. Whor
be couldn't get pie, he chunked doughunts. A
thirty he had an ache instead of a stonineh.
Ho got so thin he had to carry a pillow aroun
with bim to save the urniture. Doctors said h(
had .Malnutrition." Dan's verdict was les- ele.
gant: "Geess sonethin's wrong with my works,"
On!e day Dan was loafing around a grocery .stor
aniffing what he (ouldn't eat. when his eye wa
ttracted by a clean-looking package, labeled Itead:
XBits.
"Wimt's R'at'.' said Dan.
Cer-tl; ihole w%heat: good to eat: pw-kages
13 It[n;:heavy po-nd." replied the grocer.
"IIw do yn cook it ?" asked Dan.
"Don't cook it. It has be-n cooked three times
already. It's ready-to-eat.
"S>'in I." said Drn. "(;imme a packag.."
A incnth after. his physlelan met Dan go!lig to
work. ~ie had beonie .so rotund that lie waddled
"i. ty lis flone it," said Dan. * ni (he fel
low n%ith the st.nach that you said had gone t<
the Lad for goxd."
S=Ef=R=V=E
Cullmbacherd
OBeer is an well brewed-as care
fully bottled-aa pure-as palatable
-as appetizing or as stimulating
as Culmbacher. Therefore, drink Culim
bachor. 24 pts. for $1.25.
Washington Brewery Co.
4th & F Sts. N.E. 'Phone E. 254.
de2-tu,th&s-36
TRICKS TO GET DEER.
Sometimes They"Stop When You Tell
Them to-Red Attracts Them.
From the New York Sn.
There are some tricks In woods hunting
that nre common property. For instance
most hunters who pot partridges while the
covey are sitting on a pine or spruce tree
know that the lowest bird should be shoi
first. If this is done, nearly all of the covey
will sit still to be butchered, but if the
highest bird be shot the survivors will fly
instantly. They are disturbed not only b3
the noise of the dead bird coming down
through the branches, but they see it fal:
and take warning.
Not many hunters know, however, tha1
a deer under full headway, speeding dowr
a runway as if a legion of hounds were
after it, will often stop still and instantly
if it hears a shrill whistle. 'The whistle is
the deer's signal of warning, of challeng
and of sociability, and it always attracti
attention from them.
Similarly a running deer will often stoi
if it hears an unusual, but not terrifying
noise. A half-breed Chippewa of the Flam
beau reservation, named Sam Pogon, as.
serts that deer understand the meaning oi
the English word "Stop!" and alwayt
obey it.
Whether this is true or not, and it isn't
Sam always says "Stop!" ina a clear, mik
tone instead of using the whistle, and hih
deer generally stop. He does a good dea
of guiding, and it gives h.is patron rathe,
an eerie feeling to lie hidden by a runwa3
with him and hear him give his brief com
mand.
The brown deer of the wood,s is as muel
attracted by a red handkerchief or anj
other bit of scarlet cloth as is the antelope
Red sometimes angers animals and some
times arouses their curiosity, but it neve:
terrifies them.
That is one of the reasons why most In
dian hunters wear red cloth boond arount
their foreheads; the other reason is tha
it is a distinguishing mark of a humam
being, and brother Indians or amateurs ari
less apt to mistake them for game and po
- them as they move slowly through thi
trees.
It is a fact not commonly within thi
knowledge of sportsmen that a wounde<
deer, shot while speeding by a stand, wil
always come back to that stand if it has
strength enough. More deer are finally bag
ged by men, who simply inspect the blood
marks and sit down and wait, than by met
who take up the blood trail.
E Of course, it is wise to follow the bloo<
for a half-mile on a chance that the deei
-has gone down, but if it goes beyond tha
distance it is pretty much of a certainta
that it will continue for some time longer
and in that case the beat place for anothe
shot is at the old stand. Why the deer doe
this is not postively known, but it is prob
ably because it is best acquainted witi
that runway and in its hurt condition likes
to be near its haunts.
Some men in the woods will not shoot
doe at any time of year, no matter hoi
tempting the shot, and they earn credit a
self-restrained sportsmen. Others are no
so conscienaceful and take deer of eithe
sex as they come.
A few of these men are wise enough ti
know that in case a buck and doe are to
gether, and it is wisdhed to bag both, the on:
to shoot first is the doe. If the buck be
-shot, the doe will flash away, never to re
turn- if the doe is shot, the buck will prob
ably' make half a dozen jumps, going ou
_of sight, but, If no noise be made, will a!
ways return to sniff at the body of hi
companion.
This may be because the male has mar
affection than the female, or merely be
cause his courage is higher and he ha;
less caution.
'GRAINO
TE PURE
ORAIN COFFEE
Even children drink Grain-O be
cause they like it and the doctors sa
a. it is good for them. Whiy not? I
contansa all of the nourishment o
~I the pure grain anld noue ofl the pr$
sonis of cofee.
-rYv rr -rnAY.
weeM meenqrwgmama a. Us. w m.i
Table and Kitchen.
Xufins and Cookies Xade Without
The cost of an egg seems but a small
item in the sum total of food expenses In
the average household, but when one con
siders their bulk alone, and not the addi
tional nutriment they furnish In connection
with other materials which compose the
dish, they are not cheap. - They come under
the head of luxuies when they are not
used as necessary food and solely depended
upon in place of like quantities for body
nutrition. There are innumerable recipes
which call for eggs, such as cakes. in which
the number might be lessened without any
serious detriment-or loss to the confection.
In fact, there are some recipes which, when
closely followeid as to~ number of eggs to be
used, have a very decid.el and not palatable
"eggy" taste. As It is, the little fores that
steal the grapes, the small waste and use
less expenditures'which give the housewife
the most annoyance, as they requ.ire Ohe
elosest watching and study, it Is always a
help to find ways and ineans of avoidin
these pitfalls when pracipcam1e.
. There is a decided 'difference in- flavor and
quality -in ordinary fowl's eggs, the feeding
and; forced habits having a far greater InJ
fluence 'ovei- the flavor than is usua&ly rec
ognized. The breed of- the fowl also in
fluences quality, and the length of time of
keeping an egg after It tins been laid,. has
much to do with Its value. Most decidedly
one should not use any but the freshest
eggs for serving as a meat, and while an
egg may be too fresh-laid for cake-making,
it must be "strictly fresh" to get the best
iesults. Therefore if it is a necessity to
save in the expenditure for eggs, curtail in
number used, not in quality. Unlike meat,
the price of eggs is not determined by cus
tom or fancy, but quality alone and the
cheaper eggs are not just as good or a lit
tle more nutritious as may be the case with
the former.
Muffins Without Eggs.
A quart of fresh buttermilk, one teaspoon
ful of soda, a pinch of salt and enough
flour to make a stiff batter and tioo' three
tablespoonfuls of sour cream. Dissolve the
soda in a little of the buttermilk, then add
to the rest; add salt and cream and'the
flour. Bake in gem pans-In.a hot oven.
Bread Sponge Munas.
Late in the evening set a sponge as for
water bread, allowing a pint of warm water
for -a dozen muffins, a third of a cake of
compressed'yeast, and a pinch of salt. Mix
the batter a little thicker than'-for pan
cakes and beat thoroughly. In the morning
have gena pans greased, and in cold weather
warm them; pour in the batter without
stirring; filling half full; let rise at least
an hour and bake in a hot oven-.
Hygienic Muffins.
GreAse muffin rings and put them into the
oven to get very hot. In the meantime put
a pint of ice water and a- teaspoonful of
salt in a large mixing bowl;- measure three
and a half cups of entire wheat or sifted
graham flour and taking itiup in the hand.
holding it high over the bowl, which should
stand in a current of air, if possible, let
it sift slowly between the flnge's into the
ice water, while you- heat rapidly; as soon
as all is In and batter smooth, pourf it into
the hot rings and put at once into a very
hot oven and bake thirty minutes.
Maple Biscuit.
Measure a quart of sifted flour, add. to it
three teaspoonfuls of baking powder and
a little salt and sift again. Then rub two
tablespoonfuls of butter well through the
flour with a spatula or flexible knife; the
success of the biscuit depends on the care
with which this Is done. Stir in: enough
sweet rich milk, about a Spint, to make a
soft dough. At this point add a cup of
maple sugar cut into pieces about thd size
of peas. Turn out the dough on a floured
board, dredge it lightly with flour, roll out
quickly until about an inch thick; cut out
with a small biscuit cutter, two inches in
diameter, and place them in a greased pan
so they will not touch. Bake for fifteen
minutes In a quick oven. Serve hot.
. Eggless: Cookies..
Take two-thirds of a cup of melted but
ter (not oily), one and one-half cups of
sour (not too thick) cream, two cups ,bf
sugar, a pinch of soda and enough flour to
roll out easily. Stir the butter and cream
together, then add the sugar and beat well.
Add the soda to the flour and mix into a
smooth dough, roll out, cut and bake in a
quick oven. Keep all the materials as cold
as possible while mixing, rolling and cut
ting, and the cakes will require less flour
and be very much nicer and crisper.
Eggless Cake.
Beat one cup of sugar and half a cup of
butter to a cream; add a cup of milk, mea
sure two cups of sifted flour, add three tea
spoonfuls of baking powder, a level tea
spoonful of cinnamon, half a teaspoonful of
grated nutmeg and a pinch of cloves. gift
several times until the flour is light and
fluffy, then stir into the other materials
and add a cup of seeded floured raisins.
Bake in a moderate oven.
Eggless Gingerbread.
Mix one cup of molasses, one cup of
brown sugar and one tablespoonful of but
ter together, add gradually, one cup of
milk. Measure five cups of flour, add two
teaspoonfuls of baking powder and one and
oneshalf teaspoonfuls of ginger and the
same of cinnamon. 'Sift and add - to the
other mixture. Bake in a large shallow
biscuit pan and eat warm.
Ginger Wafers.
Cream one cup of butter with one cup of
sugar and add one cup of molasses 'and
half a cup of 'strong colid coffe~e. Sift to
gether two teaspoonfuls of soda,. one table
spoonful of ginger and enougli flour to
make a dough just stiff enough to rolL4mut
thin. Cut out with a cookey cutter and
bake In a quick oven.
Egglt ~ ess Ginger Gems,. f u
grand one large tablespoonful of butter
in a saucepan and warm slightly, beat up
well and stir for ten or twelve minutes;
then add two teaspoonfuls of ginger, one
teaspoonful of cinnamon, and gradually
- stir in one cup of milk. Sift two tea
spoonfuls of baking powder 'with five cups
of sifted flour and add to- the mixture. If
you want them a little richer, stir in half a
cup of seeded raisin. or chopped dates.
Bake them in well greased gem pans and
-eat them hot for luncheon or tea.
Boiled Icing Without Eggs.
Put one cup of sugar, half a.cup of milk
and teaspoonful of butter in a saucepan
and boll ten minutes. or until it is thick,
add a teaspoonful of vanilla and beat until
cool enough to spread on the cake.
Ice Cream Fil2Iing.- --
Take a pint of t'he thickest sweet cream
and 'beat- it until it looks like Ice cream,
then make very sweet, flavor with vanilla
and stir in a pound of almonds, blanched
and- chopped. Spread this filling in very
thick layers on the cake. The cream- and
cake -should -be very -cold when eaten.
Suet Pudding.
Take one cup of finely chopped suet
and, add to It one .teaspoonful of salt,
one teaspoonful of cinnamon, one tea
aspoonful of cloves and -half a nutmeg grat
ed. Warm a cup of molasses, add to it a
teaspoonful of soda and when the latter is
dissolved pour the molasses over the .suet
and spices, mix quickly and stir In a cup of
milk (sour preferred). Bift and measure
three cupfuls of flour and add enough tb
make a batter thick enough to show the
track of the mixing spoon en the- surface
for a few seconds--after the- spoon-is 'quickly
turned around in the batter. A cup of seed
ed raisins, currants or chopped figs anay be
added to this pudding, touring them well
before they are put in the batter.
Xaron Glaces (raiedm Ohestants).
Remove the puter shells from the ehest
nuts, cover with boiling water and let thin
stand a few minutre until the brown skina
can be removed eafBy.. Aai- osver them
with boiling water and seek thoem viay
ilwly unti they are tandm, but-not soft.
Put half a pound of granunatedm sugar a
half a pint af water In a sananta. and. atr
unt tihe sar is dmsived; thes t,n Aho
trop -intil, they ari ;-t1en very dam
fully turn whees, 0141; 4k e A" M Vft
out bteikuTn ~the AQ let them oo
Pbur the strained sirup back into 'ti
auepan and cook "am it is-bad sno4g
tW form a ball when tried In coid watel
Remove fro, the. afstew drops (
lenon jule and: t of vannis
Dr4r the thestnuts Into this sirup, one a
a tna, and turn thow =%U they are thinl
coated with the .sirb a -aandy wir
dipper for the purpose), remove the ch..i
nut to oiled inarble ght- or paper, or dro
ech one into the little paper case. oin
above amount of air Intended: for. dt
pinjr at least a dosed e large chettniti
HernbUs.
CreaWn one euPDtLM randonaand on
imaf cups of sugar*W geher; then ad
o6 cup of- - r%Aisins rabd chQVse
two ounces of citron chopped fine; thre
eg well beaten. Ad oetea'poonful eac
of grognd s-llspis'RQd-einnamon. an
figursuffcientl to roll out. Ro(M a littli
t er tbanrffan.a . Ifer'- Cut-in round
bake in a moderate oven.
Fereni u avhpe Win
Mash the grapes caregWMy so as not t
crt*h the seeds; t..ehn @trin the juic
th~reirg a q ifstaid u...unt 'be
to fenten. d to eao Q4rt of juice dn
QUart of *te, ap4 thre p oin f sug
IAqt It frment ' l - 4. t Veek.
its lear eaoh Y. I ihto Ca"k aw
leave it open for I to -fo"o irn the
seal up, but do not bottle it for lite mohthe
Cof'ee Cake.
The fplloving recipe -Jone of the sin
pleat and best for coffee cake. 'ake
of bread sponge, add one egg well beater
half a cup of granulated sugar, two ounce
of butter, and a half a pint of luke-warr
water. Mix these wel. together and ad
sufficient flour to .make,a thin dougb. Le
it rise until it has doubled .its QrIgInal bull
Then turn it out on a i,ured board and ro
out,an inch in thickness. Butter a -bakina
tiu large enough to .hold the rolled ou
dough and fit It into the tui. C6ver and le
it rise until It doubles its size, and whe
ready to place in the even brush the to
wlt4 an egg beaten u with a teaspoonfu
of qugar. Sprirrkle thi4 thickly with-gran
urated sugar, adding a few blanched an
coarsely chopped alknoridB.' Bake fna tiod
erately hot even. If prefered the doug
ma3 be Made-into little twists or braids in
stead of the large cake.
Xenus.
WEDNESDAT.
BREAKFAST.
Fruit.
Cereal. Cream,
Cuban Eggs, Hashied Brown Pitktoed
Sally Lunns. Coffee.
Salk Cod a la Delmonico,
Duchess Potatoes
qo,ttage Cheese, Hot Gingerbread,
Cocoa.
DINNER.
Vegetable Consomme,
Veal Loaf, Bolted Rice,
Stewed Onions,
Egg Slaw,
ottage Pudding, Lemon Sauce,
Coffee.
THURS5AY.
BREAKFAST.
Cereal. Grape Sauce.
Parnned Ham. Cream Sauce
Criddle Cakes, Maple Sirup,
Coffe
LU:
Baked Beans, omato Sauce,
Raisin Brown Bread, Apple Compote
* ral e -aC9.
Noodl 9.oiP,
Boiled Corn Bee . Turnips,
Plain Boiled Potatoes Cabbag
Cress,,
Snow Pudding, Coffee.
FR'IY
BREA" T.
Ciir"al. - Cream,
Boiled Ma ckerel, Ct!e mfed Potatoes,
Corn Pone. :.. Coffee.
- LU,iCt
Escallopefi Av1ter.
Celery,,
Hot Rolls- a d I offee.
Cream of,la#Rg44p.
Macaronb. a#*c Cheesqe.
Broiled Live Lobister, Greamed Potatoes.
Celery- Malonnaise.
. Lemon Souffle. Coffee.
SATVRDAY.
BREAIFAST.
Stewed Figs, . . Cream,
Corn Beef Hash Croquettes,
Cream Sauce, .
To4sat. Coffee.
LUNCH, .
Potato Chowder,
Fried Oysters, Egg Slaw,
TOasted English Muffins.
Quiue Marmalade.
Grape Juice.
DINNER.
Cream of Turnip Soup,
Brown Stew of Beef.
Baked Sweet Potatoes. Stewed Tomatoes
Spiced Beets,
Apple Snow, -_ Coffee.
HOW DALY LOST HIS CASE.
The 31ury Went Out an~d Measured .thi
Well He Kad Dug.
From the Kansas City Star.
A civil suit was decided in a novel ma,n
ner! in Justice Pursley's couirt recentl3
There wasn't more than $25 involved I
the case, but it furnished plenty of ex
citement for the court, Jury arnd attorneys
The suit was -styled Daly vs. Farrar. EI
G. Daly, the plaintiff, dug a well on A
M. Farrar's place, on South Bales avenus
He :failed to receive full payment for hi
work,. he said, so he brought suit, for $B
A jury was called -in to decide the just
ness of Daly's claim, and the case went, t
trial. During the takcing of testirnon
somle one remarked that the well- Wasn'
thirty- feet deep.
"Why," excldimedy Dily, who thoughtt h
knelv, since he had done the work, "a
course, it's every bit of thirty feet deep."
But Farra-r took exception to his claim.
"If the well is twenty-nine feet deep,
he asserted, "I'ii pay you the $16 and a
the costs in the case besides."
"I'll take it," was Daly's rejoinder.
Tlne furymen and lawyers boarded
street car and proceeded to the' site of th
well. Here the lawyers began 'to wrangl
over the manner in which the rneasure
ment should be made. The forerran of th
jury was getting angry. He ordered th
lawyers and interested .persons to. retire t
the ' shade of a neighboring barn. The:
the 'jury proceeded to decide the case ura
disturbed.
It was obvious that a tape line couldn'
lie. It recorded exactly 28 feet 11 3-8 inche
as the .depth of the well. Daly had los
hIs case by the amall fra,ction of fiye-eighth
of an inch.
* Starting~J''~i.
S. E. Kiser in theAll Icaq e~qjddleyald.
Now te seasn is beg bu0wes soeiety get
They are fixing up-the lEar b~als, reception
*and for tea. s *,SI
Soon'the fashionabl ~ Alh~Out of breati
From performIng with l st.~i on at function
auc e these!
O,let' s pity the -pOggggi
Who is booked to doiti. simirl,
Whol must start out nti thoring and keep at I
- late at night;
E ridge and ping-pn b lyd
There are call. that ad
She snmst dance and pour' ctra once droj
eut afE sIght. - n '
There i4 glad anticiptgny;f the- fragile de
They are tting waists apinAler that are ,ery, ver
* tel awa withine her tooa wIll hi
Soon her girlishness, alas I
With her innocee will pa
SIte will learn toe fsle gagl where the daint;
. glasses ete
They will take ier oat amog
Othera ho sweet. and
Ete they learped to -at vitue Were the $Sl
of Scandal's thic.
They ass puttigrthe weegatnt Mthe cask
They ase atrlgf ter trmble that- Up .with
Who wa eniat ga1e eais beal
Tey 4h , m
4
t
TE RET P,U ,0N
A G r t t Some
- g ,r;
nnsteoo
Th Grmea Bods of the Northwest cotai
two varieties of grouse and the partridge,
making three distinct varieties, yet of
strongly similar appearance.
The ruffed grouse may always be distin
guished by the ruff of longer feathers about
the neck. In the -males this is black, In
the females it Is shorter and brown.
The partridge in devoid of the ruff and It
is not feathered to the toes like the grouse.
It Is also considerably smaller than the
grouse, but It is practically of the same
coloration and Its habits are almost the
same.
It affects the samne kind of cover and eats
the same kind of food. It Is not so wild
as the grouse, and will lie much more
closely to the dog as well as permit a near
er approach hy a man on foot.
-There is' little or no difference In the
flesh of the two. The partridge Is not so
numerous as the grouse. Indeed, Wiscon
sin and Minnesota, co.d as they are, are
a little far south for It. It thrives best
and Is most common In the unsettled coun
try north of Lake Superior.
The other grouse Is the great spruce,
grouse. It lives In dense spruce thickets
and generally on marshy or semi-marshy
land. Further west, In the mountains of
Idahio, Montana and Wyoming, It Is known
as the foot hen because of its fearlessness.
It will often sit on a limb over a road
some ten feet high and permit a man to
walk under It. Not Infrequently it Is
knocked down with a stick or pole.
It Is at least one-half larger than the
ruifed grouse and twice as big as the par
tridge. Its flesh, while there Is a lot of It,
Is never desirable; late in the season, when
It has fed for a long time upon spruce
buds only, it Is bitterly uneatable.
The fool hen Is not bad shooting when it
can be got to flush decently, as It goes fast
and far with a tremendous amount of
wing clatter, but it is not much followed In
the northwestern woods, mainly because it
is not good to eat. People up there are
utliaranhutes ndbeor teybrn
I- cas tlvso adtasalotold
- smc.salr
spruce ird together Nohest omeou
tmes Kanione. he olHn
.From the Syne Dairy Telgrn h
The rerestaties of the orhwncotainus
t-wfiftyimtles fn grosae an the partridoat
tomkngthMmee distan Saeptesbet She
s tr limilaro apeaandce. utalab
th n.In tmaesmshiora i lck the
ilot fathered watno the iegrouthe
It is alopansihdrabl remakale tan theb
grouse upecdted prarience. of theae
colrationhak, aiot twelve areeaot inlnthe
Itaffoe the am kchndappcer n whach
as thoe grose,ndm will lie muh goreo
cloel tochnper doge and Welascapemt. Thea
er larsackhoo by th man chan wasohrow
nut,rous the ravengouse brute'bed Wi,can
i waaught Minnlsoandplt, cookeyae are
a litesmen ougdthe far t.o theivessbe'si
ansde IA moge cook In the unettor cken
try norh wstehedotof Lake water.r
Te other roew ripe the greate spue
groume t lead in dneta pr.uT e thcitaorns
and enral onr marown orvemi-arhan
tlthen botheraw were hced moutainofh
sdake. ontn aeurn Wyoming,h Ntinownu
asthe fhel fhe becase remaine,asnethe
shar wll oteredom overA rua road
methse tfethg andseemsitk abut te
walkpande it. otnretontee t fIs
Itay, returneas tonehal ltarer thn te
rufed onraouheran ticeo asbigt the -ar-s
tridge ts stleswhmi whiete e a lost
it hasfedf -Ta longfish cupowi spruc
buth only whot isf bisl ntorfrmea. t
Thied thel henis oft pbatd sootin whi
ad fayr withn remedoushlk bfonte.
thE. Kothser n' cg Reod-ealyd.auei
Ti.nothgood thworl eatoplen upe there ae
-Titriaonent ersra and bere tepbin
ahnthinger potrwant te cktnfo thti iest
The aspue thatue, wnher not uncommoned
ofd they peluir trior d iotr afts. be
- as i ie on lad hYo'k amot.old
ashetnka theyrig and er,vedruse, n
iThey prorinknther losks from wever weatngher
*The thekmtae do not rhise lare roo
ahn itby'r unuse u thse thone than wo
spre grouse toeer.l fAl covey four
P'rm te CalIn Sha'k. rn
Thtrgeprsthativo theirailn' pincipsal Au,
t fit mi'les fromt Bisbae I te pilotboa
astrveling from Cwsanda ato Astaid,
f m.-t o the maiseas Mwherabieth
pilt bheoatte ws witin fo the Morah
UP
4 60i's cer
3 otsGen'Myt
Acts Plasartly
Acts Be.reficial FY
6cis -.mysa laxative .
S of Figs appeals to the cultured and the
wel -in ormed and to the healthy, because its com
ponent parts are simple and wholesome and be
cause it acts without disturbing the natural func
tions, as it is wholly free from every objectionable
N -quality or substance. In the process of
manufacturing figs are used, as they are
pleasant to the taste, but the medicinal
virtues of Syrup of Figs are obtained
from an excellent combination of plants
known to be medicinally laxative and to
act most beneficially.
-' . To get its beneficial effects-buy the
genuine-manufactured by the
Adi l1A 6 lP 04
--San-Fr-cisco.- Cel.
Louisville, Ky. riew York. ti.Y.
Sa*. by all. dru5fists. Pri.eo fifty cents pei- bottlo
Different
in every way
CroftfswCocoa
Digestible. Does most to the cent. Dainty.
Money back (ait your grocer's)
if you want it. Packed in glass.
CROFT & ALLEN CO., Makers. PilladelUhL_
W-p eo
Nitrates for the ra
MALT-The life of grain; nature's tonic; digestive
* jnvigorator.
-"The Perfect Food."
Wheat and Malt Combined.
- Thoroughly cooked, ready to eat.
Delicious with Warm Milk or Cream.
The ideal food.for old or young, sicker well.
ALL GROCERS.
. SOME MWA RIE CURIOS. rubxe,.codn otesn n h
Many Strange Objects to Be Seen in a I~ pten
Unique Shop. - emtia on viw u sasltl
From the NYrk Pot. untrlads nprpit hti
-The love pOf the ocean as well as of gainroeusakdwtexacofnwow
is the 'aish d'etre o'f a little shop recently hy recroi h emis ae
opened in thia .city.. The stock in trade lvn rwhi h ae erteIln
consists of what ' may be termed -marineofurn,otarrmVec.Thba
oddities offficient beauty to be available.hv entemdlfo hc h ee
for ometic,decratoa.The ropiet rceta arin embda th eoar point ace nyf
a brighteyed woan withan exte siednie aterinteetn.pcmni
knolegeofthetrasre o th Alatiteo eriaan it silk ibes pab Ie
ocea nd theCaribban g,A e ueeursi mols whic sal e n
ofas,rano, not.far finaromkenich heu
"I pend hisPl8~"shemai. On -tinks neworlke thsortam hsaidto
peope ing~neaI i thewondrfulloavbentemdlfo which coti oeguysbtne Vent
for domesth oeoatin. Thea prpieto isian rtisanhe at the hmel ote oe
an bri-ee Tha ihanetnie Vnube. Aot hr tateetn specimdeendis
imowlede of~d.~haeseimn.adntuo the forcere of the Ataantic the prlac beT e he
freank h. Carpgibease. ngaostrehas. andosen J he. in a cb ih he
ti opense thils l he sai "orpn ac-h ptinks woumake an wofabve head-ow
wcntas of the4er-grwiterest tany urerst e thins hrecets wlq onghimern
tiuar-t. Ante natuty is te plae bt where hhps slibe to be
dried devil dsh, wMk h M hiems both In struck by hayaes he fairly surrounds
are~. fam lsGasemb u er thon's lk h spO ke
- sm bas the .mint rang of team.