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Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, September 01, 1911, Image 1

Image and text provided by Washington State Library; Olympia, WA

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn84022770/1911-09-01/ed-1/seq-1/

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II S BEEN PTJBLISI LEO CONTINUOUSLY FOR OYER FIFTY YEARS
' Uii 'j|)\n gton
V(H,i • • ■ iu:k 21
■i\ ayiUttOtcii
. H "1 r R 3A Y Ivik f K
JOHN MILLER MURFHY
- ' tor a ! rictor.
•« yt «|*»1« w
On i» mXrau* 1 50
riiil ny »!•(•»
(Mn* 'in-*! jcrv.-nr ?i2
|M*r unrtor 4
()ii«* - i •• "' •*
rli< n«
A 1 v *. v :Hin«r. four squares or upward by
t|if» v*»nr. libera) rat* w.
« ii .tic h 4rii 1 ! i*hi%rj?* *l to t»*
autborisiiiK theirloaer-
Al v r? i N»!n»*otrt aent fr« >m *
n.i«i trans.*-fit initios* iiuiHt tie accompan
tH« I hv tl»«' (' IMtl.
A i;»i •:n • fOUMitn ot b!rl»*
*n<i U»nth«« i j; - ert<*<l freo.
<ihit-iarv i»' »tiv *'». r«'M*»hiti«!im of recoct
nut *rtn'l*« which «io not iiopnea* a
KftiAra internal will f-t* innerteu on®
liail the r»t< h for lniHi»eimitlvM'rt>.seiiienU
ALFRED THOMPSON
Conveyancer and Notary
Abstracts ol Title Carefully Prepared
20 Years' Txptritnce
JLYUPIA NATIONAL BAN K B'LD'C.
PAUL'S PLACE
NJTEO fOfi CUALMY OF THEIR LIQUCRS
THE FINEST
w ines, Liquors
and Cigars
Olyuipia Beer a Specialty
115 till K i ll STKKKT.
Courteous Treatment to All.
VAITI. HETHLE^aEN.
JEAN KEAKNB,
Proprietor*.
Tips and Topics of the Olympia National
Bank.
Thi* Sank i« under Government inspection and
supervision.
* ★ *
The chief function of bank i* to receive
depoci'.s and to loan money. These thing* we
are prepared to do in a manner acceptable to
our patron*
★ * ♦
Kvery transaction lietwfeD the bank and ith
cqiUnbcti we regard as ol a private nature, not
to We divulged by u*.
★ ★ *
With ample aiid experienced management
this bank must commend it-elf to all who have a
need of the r**rvices of a bank.
t ♦ *
The management of this bank haa endeavored
to pursue a iiioirvHiiye I olicv, to be lineral iti
(ta treatment. auii to adhere strictly to the legit
imate nut* oi nauKing
# # *
|n directing thi nflaira of this bank, the offic
ers iurfst upon a strict compliance with every
rule having tor its object the safety and security
of the institution, ity cloudy aud carefully
studying the cause* that lead to failure*, we
have avoided the rocks upoL which other* have
bueu wrecked.
tit
We are not unmindful of our obligate!) to the
tuauy friend?* from whom we are deriving pat
roiiage and support. Having one * secured your
K»airouagc it wttl be our eainest endeavor to te
laiu it.
# * *
Anion*: the many i»atroue of tKiif> hauk are
found the most careful and conservative j>eoi»le
lu the community.
it it it
Should avytbini! ever igo wrung with your rela
tion* wiiii this hank wc niionUi eoteeni it a favor
if yon wi'l In.nkly t*-ll ua wht-ro the trouble ia.
an<l lli'i* allow uh to rt-nieil) the (litliciilty.
* * *
The qnetit'on frequently ar'ne-: 44 Where
• haii I d>i my limiting htiaineaa ?" Our reply tc
thin. 44 At the Olyutpia National llaLk.'*
X THE ORIGINAL jj|
TONY FAUST
| RESTAURANT. \
| JOHN MKIXX: it • - PuOI'KIFTOB. !
* The table will be served with all the]?
X •lclh'acie* uf »lie neaaon o|>en <1 A3' ! C
! ni.i night. Her vice. Kight (trice*. X
|j NKW LOCATION |<
ij'Cor. sth & Wasli. Sts.js
Sooooooooooooooooooooooooo
BYRON MILLETT
Lawyer
i,Jl " r ' Afc ! "Ijmpia Wstfeia^Ua
DANIEL CABY
ATTORNEY nt LAW
AND NOTARY Pt'BLIC
Washington St . B«-t. 4th and sth, Olympit
WiiL'ivn Ivik'y
AM) M* KG EON
Washington, bet 4tli and sth Str««U,
Olympia. Washington
* t
{ M. A. IIOTJJSKEJ *
i ■»
X 41; t rus Of Oca Ft HOWS L'cutwir j*
I *
4 'BO3 Higclov* Avi . OIVMPIA, WN. *
■*•»•*»'» »v v*
CEO. C. ISRAEL
Attorney at Law
01>YM)I a wash
1 unk-\uliand Building
C ■ 'C Con Carrie and Clam Chowder
Served daily ..t 1 !,.•< .lore Wenen's
lunch co • ■ r ?>„. „ a , ~f Charlies
11,I 1 ,' 1 '"" 1 1 :t) In yet a liowl.
X?'' -nd ■: iut- 1,11 !I A . M.
Merchants lu!.ehatnoon. "Teddy '
always greets the hungry with a
Btnie"
Scrap Book
A N«me»»k«.
A genial, g:oTulou9 old Irishman
frmo the country districts van vlslt
'ng Dublin for the first time. Taking
a seat In a train
ear, he found
himself next to a
stiff and pomp
ous looking swell.
This didn't dis
concert I'at in
the least, and he
e o in in eneed a
one sided conver
sation with his
dlgullled neigh
bor In a rather
free and easy
style. At length
the mighty one,
"SHAKE HANDS.SAME- raising his oye-
BAKE." brows, said:
"My good man,
reserve your conversation for one of
your own equals. I'd hove you know
I'm a K C "
At tills the countryman stood up
with outstretched hands, exclaiming:
"Shake hands, namesake. UegorrL,
I'm a Casey meself!"
Will.
Tiifre Is no chance, no destiny, no fat«.
C*n circumvent or hinder or control
The firm reaolve of a soul.
Gifts count for nothing. Will alone la
great.
All things give way beforo It Boon or late.
What obstacle can stay the mighty force
Of the Boa peeking river In Its course
Or i-auso the ascending orb of day to wait?
Each well bom soul must win what It de
serves.
Let the fool prate of luck. The fortunate
Is he whose earnest purpose never swerves.
Whoso slightest action or Inaction serves
The one great aim. Why. eve» death
stands etUl
And waits an hour sometimes for such a
will.
—Ella Wheeler Wilcox.
Wrong Diagnosis.
A certain high rolling student nt
Heidelberg was ponderous, bibulous
and somewhat stupid, bis thirst for
knowledge not being quite op to the
standard of bis
thirst for beer.
This student
tbe morning aft
er a corps meet
ing, a meeting
whereat be bad
drunk by actual
count flfty-three
large mugs of
beer, awoke to
And himself in
bed, but half un
dressed. with bis
feet resting on
tbe pillow.
From the low
■ «"' IUB DIB T EET ON T|II RLL .
footboard the , ow
student regarded
for a moment bis large Teet propped
side by side on the white pillow. Tben
be muttered:
"fllmmel! Here I've been thinking
all night that I bad the toothache, and
it's my shoes that have been pinching
me."
On* of Byron's Jokes.
Byron had given to Murray, his pub
lisher. as a birthday present a Bible,
magnificently bound, which he enrich
ed by a very flattering inscription.
This was laid by the grateful pub
lisher lu bis drawing room table and
somewhat osteutatiously displayed to
all comers.
One evening aa a Targe company
Were gathered around the table one
of tbe guests happened to open the
Testament and saw some writing on
the margin. Calling to Murray, he
aald. "Why. Byron has written some
thing here!" Narrower Inspection
proved that tbe profane wit bad eraa
ed tbe word "robber" In tbe text and
substituted that of "publisher." so that
the passage read thus: "Now. Bnrab
baa was a publisher."
The legeud goes on to atqte that the
book disappeared that very night from
the (Irawing roam (able*
No Quarter Granted.
Thla story. which ts told of a Scottish
blgblander who served lu the French
war. Illustrates either tbe bloodtblrstl
ness or the unique Ideas of humor of
the Scotchman:
This blghlauder had overtaken a flee
ing Frenchman and wus about to
strike him down when, falling on bis
knees, the Frenchman cried:
"Quarter! Quarter!"
"I'll no' hu' time to quarter ye," the
Scot answered. "I'll Just cut ye In
twa."
On* R•commendation.
The members of a political party la a
ewtatn county were holding a conven
tion to nominate a candidate fur treas
urer. The leading aspirant was a man
who had formerly beau noted aa a
baseball player. Be bad made a great
record as a batsman, but was noto
riously slow lu running bases. The
men who had placed him In nomina
tion made a speech eulogizing bim as a
man and a citizen. lie wus followed
by others In the same vein, and things
seemed to be going smoothly enough
when one of the delegates rose and
said:
"Mr. Chairman, are good men so
scarce that we hare to choose a base
ball player for the most iini>ortant of
fice In the county. Invulvlui; the Uan
flllnjr of huiidreda of thousands of dol
lars?"
"Mr. Chairman." replied the original
mover. "It is true that the candidate I
have mentioned was a ball player, but
let me ask you, Mr. Chairman, la there
a man here wbo ever knew bim to
ateal even a baser*
ETew to the Line, Lot the Chips they M(iy."
OLYMPIA, WASHINGTON: FRIDAY MORNING, SEPTEMBER 1. 1911.
RFASONING IN A CIRCLE.
Or a Little Thought on the Question, Do
Good Wagon Roads Pay?
" You are reasoning in a circle.
I my friend, when you ought to cut
across lots."
' Thus, did Si Hawkins, a plain
untutored, but hard-headed farmer,
puncture the labored philosophy of a
high-browed exponent of domestic
I economics who had just climaxed an
i address to a gathering of farmers
j with the statement " that the cause
jof high prices and the high cost of
I living are freight rates, and the cure
j is a reduction in rates."
" I am only a plain farmer," con
tinued Hawkins. " but I, too, have
given the cost of living some thought;
not, however, in a rocking chair in a
richly furnished study, but in a lum
ber wagon up to the hubs in mud,
and while walking between the han
dles of a plow. That is the college in
which I matriculated and learned
what 1 know of economics.
" Before this. 1, too, had formed
some opinions from garnished soph
istry which I found in books and
speeches by theorists and office seek
ing politicians, but it was hauling
half a load of hogs to market the
other day over a road knee-deep in
mud that made me realize there were
other things than freight rates in
volved in the high cost of living. 1
had a case of eggs at my feet on one
side and a tub of butter on the other,
both bringing such good prices that
mother—bless her dear heart, she
looks l»etter in calico than other wo
men in silks—cautioned me against
reckless driving.
"A new idea came tome. It was
that by giving the consumer the
benefit of the waste that attaches to
existing methods and conditions, we
could by this alone greatly reduce
the cost of living.
"That set me to figuring. It took
me a whole day with a team and
wagon to haul lbs. of hogs the
ten miles I had to go. At the rate
of $3.50 per day for team and driver,
I easily ascertained that the wagon
haul, without allowing anything for
repairs or kwping of myself and
team, was costing 46 cents a ton per
mile. Great Heavens! that was over
sixty-one times more than the aver
age charge a ton per mile by the rail
roads, as shown by the reports of
the Interstate Commission, and yet
everybody seeking to reduce the high
cost of living was bitterly inveigh
ing against railroad rates and blindly
marehiug behind blind leaders to that
end. When roads were not muddy,
I hauled 2,500 lbs. to a load and yet
that was 28 cents a ton per mile, or
over thirty-seven times more than
the average charge by the railroads.
The reports of the Interstate Com
merce Commission showed that the
average cost by railroad was i of one
cent a ton per mile.
"In a pamphlet issued by the De
partment of Agriculture, I read that
the farmers of several States, partic
ularly the farmers of Pennsylvania,
by the construction of good roads h >d
doubled their wagon loads and there
by decreased the cost of wagon trans
portation 50 per cent. That meant
on poor roads a saving of 23 cents a
ton per mile, and on the dry roads
basis a saving of 14 cents a ton per
mile.
"When I real law! that the enor
mous wuste applied to all the great
farm crops of this great country —
for every pound or ton of surplus
farm products must lie moved by
wagon to the ears, or elevators at the
railway station—l was staggered,
first at the enormous waste and sec
ond at the stupidity at so-called ico
nomic philosophy. It cost me W. 50
to haul 1,500 pounds, whereas with
good roads I could haul 6,000 pounds
at the saine cost, showing very clear
ly to me that on that wagon haul I
had a clean waste of 75 per cent. The
average amount I would have to pay
the railroad for hauling the same
load the same distance, in less than
6 cents. In other words for what it
cost me 50, the railroads do it for
less than <5 cents, and the average
amount the railroad charges me is
actually less than 3 per cent, of the
amount that is wasted in wagon haul.
" I got cents a pound for my
hogs that day, 28 cents for the but
ter and 25 cents a dozen for the eggs.
When I computed the cost of wagon
haul on my hogs and ascertained
that it was 2 1-3 cents a pound,
and when just before going homo I
stopped at the meat market and paid
the butcher 52 cents for two pounds
of the pork, which but a few hours
before I had sold him for 16 2-3 cents,
I easily concluded that the primary
cause in respect to the high cost of
living was clearly one of great waste
and large profits.
" There may be other elements of
1 waste I have failed to mention, but
| unlike the curbstone philosopher, 1
do not pretend to know it all and I
simply want to remind my high
browed friend that if he desires to
effect a practical solution of this
problem, he may well set as'de aca
demically garnished sophistry and
turn to the more practical effect of
muddy roads, expensive wagon trans
portation, middle men's profits, ex
travagant and unsystematic methods
of distribution and other kindred
causes. These may be new phases of
the real cause of high prices, as
viewed by the economic expert who
plows, sows and reaps in rocking
chairs within four walls, but they
are hard realities to the farmer."
Odors th2t Worker* Hate.
W hat is more delicious than the
odor of essential oils? Yet they
are abominated by men at the docks
and elsewhere who work in an atmos
phere that is impregnated with them.
Delightful though they are to the
stranger, they produce headache and
nausea with many who breathe them
hour after hour.
lo some gardeners the odors of
certain flowers are no less detestable.
That from a variety of the primula
(comprising the extensive primrose
family) is positively harmful, and
there have been many cases of illness
directly traceable to this and other
flowers of like species.
Onion-peelers equally dislike the
pungent odor of the bulbous roots
they handle, not, however, l>ecause it
prejudicially affects their health, but
Ijecause it clings to them as the lim
pet to the rock. In some districts
where many women are employed in
peeling onions, this tenacity is curi
ously manifested. If some of the wo
men go to a concert or other enter
tainment, the odor of onion soon be
came so powerful, notwithstanding
the peelers had changed their cloth
ing, as to become distressingly ob
jectionable.
Fish-friers are troubled in much
the same way. Some of those who
from their shops make the
best of things by never introducing
their working clothes into residences.
At best, the odor of fried fish is ob
jectionable, while under some circum
stances is a positive nuisance, Every
thing smells of it, and unless special
precautions are taken, milk, butter,
etc., taste of it.
So objectionable is the smell to
some of those engaged in a tiade,
that a young fellow in England delib
erately refused the succession to a
£SOO a year. His father proposed to
make it over to hini when he came of
age, but he said he was " sick of the
smell" and emigrated to Canada.
Sailors dislike many odors that are
not objectionable to ordinary folk.
Their chief aliomination, perhaps, is
a cargo of coffee, which makes a ship
hateful. The odor becomes a burden
and gives the flavor of coffee to near
ly everything on board. Even the
water supply, they maintain, tastes
of coffee.
Scientific loitruments Compared with Hu
man Orfani.
"The inferiority of the human
sense organs to the instruments of
science, is pointed out by Dr. Carl
Snyder,' says the American Inventor.
He says that whereas the human eye
can see but little more than 3,000
stars on a clear night, the photo
graphic plate and telescope can dis
cover countless millions. It is diffi
cult for the eye to distinguish divis
ions of the inch if they are smaller
than 1-200 of that unit of measure,
an inch, yet a powerful microscope
will make an object 1-10,000 of an
inch in diameter look comparatively
large. It would lx? a delicate ear that
could hear the tramp of a fly, yet the
microphone magnifies this sound un
til it sounds like the tramp of caval
ry. The most sensitive skin cannot
detect a change of temperature less
one-fifth of a decree, but a polometer
will rogister on a scale an increase
ar.d decrease of temperature of 1-1,-
000,OfR) of a degree, and can easily
note the difference of temperature in
a room caused when a match is light
ed a mile away.
. •••
Little Help*.
Any dri»Hl fruit is richer if cooked
in the water in which it has been
soaked for 10 to 12 hours.
Muskmelons should bo served ice
cold, but the flavor Is much injured
by putting ice in the cut fruit.
Crackers are sure to absorb the
dampness when there is the slightest
humidity. By putting tho crackers
in the oven for a few minutes before
the meal, they will be crisp as one
could wish.
A MAN with a new auto auto has
as many friends as a successful can
didate.
Building Material* ind Noiie.
A German scientist named Xuss
bauni has for a long time been study
ing the question of the suppression of
noise in dwelling houses, lie has ex
perimented both iu the lalwratory
and iu private houses. One point ho
has ascertained is that the more solid
and tough and strong the building
material is, the more quickly and
loudly it conveys sound, and its con
ductivity can best be tested by strokes
with a piece of metal. The higher
the tone the greater the conductivity.
Nussbauut has made many experi
ments with juirt iron walls. He has
found that those of tiles and cement
transmit sound most and those of
solid clay least. Between the two
comes the wall of ordinary brick, and
the more the brick is burned the more
noise it transmits. A quickly hard
ening lime-mortar is to be preferred
to a clay mortar. One experiment
showed that when a floor was covered
with sand and cork mats spread over
it barely any noise penetrated to the
room below, but that when the cork
mats were joined together by any
material underneath noises were at
once preceprible.
To the question. How are the
sounds of the piano or the violin in
the neighborhood apartment to be ex
cluded? Nussbaum has returned the
suggestion that the ceiling be treated
as he successfully treated his tele
phone cell, namely, to line thom with
a layer of zinc or lead.
Mining for Coffin Planks.
Harper's Weekly.
One of the most curious industries
in the world is the business of mining
for coffin planks, which is carried on
in Upper Tonquin, a portion of the
French possessions in Southeastern
Asia. In a certain district in this
Province there exists a great under
ground deposit of logs, which were
probably the trunks of trees engulfed
by an earthquake or some other con
vulsion of nature at a comparatively
recent i>criod.
The trees are a species of pine
known to the natives, and also to
some extent to European commerce
as " namhou." The wood is almost
imperishable and has the quality,
either through its nature or as the
result of its sojourn underground of
resisting decay from damp. This
quality makes it particularly valuable
for the manufacture of coffins, and
for this purpose it is largely exported
to Kurope.
The trees are often a yard in diam
eter. They are buried in sandy earth
atadepth of from two to eight yards,
and are dug up by native labor as de
maud is made for them.
The Bifjest of All Nests.
The nests of the jungle-fowl, so
called, in Australia, are not only the
largest of nests, but the heaviest as
well.
These nests are built in the form of
great mounds, the average measure
ment in height being fifteen feet, in
circumference they are one hundred
and fifty feet. They are constructed
in secluded, sheltered spots and are
skilfully interwoven with leaves, grass
and t-vigs, together with such other
suitable material as the fowl has lieen
able to obtain.
The bush turkey employs a similar
system in the construction of nests,
though its home is more comprehen
sive in design. The shape is pyramid
al. Australian naturalists aver that
the nests of the turkeys are some
times so large that the services of
several men are required to move
them.
Be Warned!
Scott C. Hone, formerly <xlitor of
the Washington, (D. C.) Ilrmht, is
to assume editorship of the Seattle
/ W- Intelligmerr, taking the place
made vacant by the resignation of
Erastus IJrainerd, its editor for seven
years.—AVim Jtrm.
That Father Time brings change*.
To tliix you Mill aj»ree,
As for John L. Wilson —
Wait u bit; let'n .see.
For years John eat pie, cake ami plum,
To political fruit was prone.
But now, 'lis pitiful; holy gee!
He's k'lad to get a —Bone !
—f.ae V. Vernon.
End ot the Honeymoon.
It was along toward the waning of
the honeymoon that this dialogue
too".< place.
"Are you sure that you love me as
much as ever?"
" Perfectly sure."
"And you will never, never love
anylx>dy else?"
"Never, never."
"Is there any thing you wouldn't
do to make me happy?"
"Nothing within tho bounds of
reason."
"Ah! I thought so! You have be
gun to reason. Tho honeymoon is
over."
EGGS IN MANY WAYS.
Directions (or Preparation of a Number of
Timely Dishes.
There are about as many ways of
boiling eggs as there are of house
wives; but the familiar one of cover
ing the eggs with hot water and let
ting them stand covered, away from
the stove for a requisite time is one
of the best. An old rule says that a
quart of hot water just below the
boiling point should be allowed for
two eggs and ten minutes of time.
Four eggs want couple quarts water,
and soon, according to the number
of eggs. If the water is increased
the time does not need to vary. This
will insure the eggs with the yolks
aud whites jellied and not hardened.
Another, still lietter way, is to cover
the eggs with cold water and let them
come to just a boil. When the boil
ing point it reached they should be
taken promptly from the stove if a
soft stage is wanted. Hut whether
the Soft or hard egg is desired, this
method cooks yolks and whites evenly.
There is probably no egg dish that
is surer to please everybody than a
scramble with minced ham. This
scramble may be cooked in individual
shirred egg dishes and served with a
slice of very crisp bacon on top. A
tablespoonful of minced ham to an
egg, is the usual allowance. Put a
level spoonful of butter into each dish
and when it bubbles turn in an egg
that has been beaten light without
separating the white and the yolk
and has been mixed with the ham and
seasoned with salt and pepper. Put
the dishes into a pan of hot water on
the stove and stir and turn with the
point of a teaspoon from the center
until the eggs are creamy.
For creolc eggs put a little butter
into the bottom of individual shirred
egg dishes, and when it melts drop in
an egg without breaking the yolk.
Cook in a pan of water until the yoke
and white are set and then pour
around the egg the following sauce,
dot with butter, and dust with salt
and pepper: For tho sauce, cook a lit
tle minced onions in butter until it
begins to look yellow and then turn
on three Spanish red peppers cut into
strips and a cup full of canned to
mato pulp drained from the liquor.
Season with salt and paprika and let
the sauce simmer for 10 minutes or
more.
A tablespoonful of cheese to every
egg used in an ordinary omelet not on
ly contributes to the flavor but adds
to nutriment of the dish. The usual
rule calls for a tablespoonful of water
or milk to every egg. Rich cream is
liked by many persons; others say
that water is better than either milk
or cream, as the latter has a tend
ency to toughen the eggs.
Poached eggs on toast with tomato
sauce covering them make a delicious
luncheon dish. Cheese may be sprink
led over the sauce. For a savory
dish, spread hot buttered toast with
anchovy paste and serve a poached
egg on tho top.
A plain omelet served with peas
makes a tasty and slightly luncheon
dish. Drain the peas for their liquor,
and when the omelet is ready to turn
put a couple of tablespoonfuls in the
center and fold and remove to a
plate. Then turn the rest of the
peas around tho omelet and serve.
HOME HELPS.
Jellied veal can l>c deliciously sea
soned with lemon juice and celery salt.
A delicious jelly is made of gelatine,
flavored with grape juice and served
with blanched nuts and whipped
cream.
For spring suppers, sliced oranges
and shredded cocoanut, put into a
dish in alternate layers, is very
appetizing.
If fancy-shaped croutons are used
for garnishing, touch the under side
with white of egg. They will then
stay in place.
A variety may be secured by bak
ing potatoes with a slice of bacon in
side. The bacon is put into a hole
made by an apple corer.
A frying basket should be dipped
in boiling water or heated in the oven
before being put in the hot fat. It
will thus not reduce the temperature
of the lard.
When preparing potatoes for bak
ing cut one paring around the largest
side of the potato lengthwise, and
when baked the skin will slip off from
each side very nicely.
Tomato Butter
Scald and peel three gallons of
fruit, cook soft and rub through
colander; add one gallon of sifted ap
ples or cooked squashes, two gallons
of sugar; cook two hours, stir to pre
vent scorching; add spice to suit the
taste. Place in small jars or crocks.
This keeps nice without sealing.
THE SHIP'S COURSE.
It Startled the Salt Water Sailor an
Lake Michigan.
Tho skipper of the 11. W. Oliver
was In a reminiscent raood as he sat
In the hotel window watching the
muny theater lovers wade throujrh the
mud on their way to the brilliantly
lighted entrance.
"That long, slim fellow there re
minds me of the watchman 1 had on
the ship last year," he snld. "He was
city bred, but when he came on bourd
the ship would not admit he was any
thing but n salt water sailor. I first
saw him on the fo'c's'le slushing down
the deck. 1 nskid him where he came
from.
" "I Just blew In from salt water,' he
replied, and 1 knew In a minute he
was handing me bunk.
"lie was so willing to show he knew
everything that we Hied up a Joke on
him when he was casting the lead up
on Superior in a fog. The mate left
him casting on the fo'c's'le, calling the
depth and tasting the butter to place
the location. In the end of the lead
there was tallow to catch the soil on
the lake bottom. By the soil we could
tell where we w£re at
"The new watchman heaved the
lead. The mute stepped forward and
when the lead came over the side sub
stituted one which he had heated to
redhot color In the furnace at the place
where the tallow was placed.
" 'How deep Is It ?' I cried.
" 'About five fathoms.' he answered.
" 'What's on the butter?' I called.
"He brought the lead to his Hps,
touched his tongue to the hot tip and
Jumped a foot in the nlr. dropping the
lead on the mate's f->ot
" 'Great heavens, eaptul-- stop the
ship!' he bellowed. 'We will all be In
hell In five minutes.' "—Milwaukee Free
i'ress.
Men Wanted.
Two Irishmen died. One went to
heaven, and the other went to the other
place. Mike called down from heaven
and asked Tat bow he was getting
along. "I'm shoveling coal," said I'at
"Do you have to wohk very hard?"
"Not very," he said; "we have shifts.
I work only about three hours a day."
Pat then luqulred of Mike bow he waa
making It "I'm sweeping down the
golden stairs." "l>o you have to work
Tery hard?" "Yes." said Mike. "1
have to work eighteen hours n day.
We're short of men up here."—Missouri
Bbnrpshooter.
Properly Resented.
An extremely timid widow living
aloue In the suburbs of the city was
afraid that agents aud tramps would
discover she bad no protector, so she
wasted no words upon them. Answer-
TBI STKANOEB MILDLY rEItSISTKO.
leg a ring at tbc frout door, the man
standing before ber asked:
"Is the gentleman of tbe bouse at
home?"
"So, be la not." said the widow
shortly.
"Do you think." the stranger mildly
persisted, "bo would be Interested tu a
chemical Ore extinguisher warranted
to put out tbc Qercest tire It taken In
tbe begin ulngV"
"No," replied tbe widow, deeply
shocked; "I'm sure he wouldn't lie. for
he's In no need of one."
The agent is still wondering why she
slammed the door so bard In his face.
Ths Scottish Viaw.
How an English church service
struck the Scottish Presbyterian of tbe
fifties of tbe last century Is told in
Mrs. L. B. Wclford's reminiscences:
"'There WHS tbe twa o' tberu,' cried
one of ber Scottish handmaidens lu
mingled terror and Indignation, relaps
ing Into tbs broadest vernacular, *tbae
twa men, dressed oot like folk at a
fair, bowla' to ench ltber nn' answer-
In' each ltber across the table and tbe
rest cryln' ower «u' ower. "Tho Lord
ha' malrcy upon usl' An' a' tbe time
there was the organ bummln' awa'
owerhcid! Me! 1 tbocht It was tbe
theater!'"
TK->y Traded Hersss.
"Two Oklahoma palefaces once
hunted In my camp." said uu Indian
who had a high opinion of tbc busi
ness astuteness of white men. "They
•I>eut tbe evening with me. and, over
tbe tine and firewater, they began to
barter and traflic und to make deals
and dickers.
"Flnnlly BUI said:
" 'Sum, let's trade bosses—my bay
for your roan.'
" 'lt's a go.' Sam agreed The trade's
a go. Shake on It. partner.'
"They sbook hands, 'l'heu Bill said
wttb a loud laugh:
" 'Sam, I've bested ye this time. My
boss Is dead. Died yesterday.'
" 'So's mine deud." said Sam. "I)led
this mornln'. And. what's more. !'»•
took bis shoes off.' "
WHOLE NUMBER ill',!!
Hotel Carlton
Columbia St.. mar Fourth
URim OK El iiUI'EU
As Guests May Desire.
Original Home of Commercial Trav
elers.
Five minutes walk from steamer
landings and depots.
As you step from the cur or steam
or, just follow tin; crowd.
Free telephone. No. 'J, for the cou
venience of guests.
HAKKY HARDIN, hop.
Don't forget the Carlton
t (JOTO TIIK *l* •
| OK I
| BARBER SHOP *
X FOR A GOOD I
t SHAVE. ♦
r T~" T
f l-or <i■ •«>< 1 Workmanship, Clean
£ lines* ami Fair Treatment T
♦- «ive us a trial. X
£ A. L. Armstrong - Proprietor X
C<(-X £fi£&Sß3C> i 2!C4
& $
1 WRiie Front saloon 1
| FINE X
i wines, :
H LIQUORS v
h' and £
I CIGARS
J9 r«
John MclntosH, Proprietor L?
| 119 4th St. Phone 599R |j
FRED. SCHOMKEU
350 Franklin St., Olympii, Waih.
Heal Estate, Insurance, Collec
tions, Notary Public.
? SHELTON BAR 2
Z William Forbes. Prop. /
■ 116 WEST FOURTH STREET ■
QORNER SALOON^
WILLIAM Coudy, Prop
All the Papular Brands ol
WINES. LIQUORS AND CIGARS
Are on sale at this place
310 Main St. - Phone 130
! Ofympia Packing: Go. i
i Jos. Zambfrlin, Prop. *
♦ DEALEIt IN ♦
♦ Fish. Oysters & Clams ♦
♦ SHRIMP AND CRABS A SPECIALTY ♦
♦ 405 Water St. - Olympla. Wa»h
t ... PHONE 133 \
DR. MARK ROSLER
IIKNTNT
Office hours: 9 a. m. to 5:3' l r-
White House Olympia. Ws
I CITY CHOP HOUSE I
HARRY KLINE. Prop
i <•'
X x
I ' I
8 ' ~ £*
X r
y *
5 <:
X We buy all kinds of Urm produce
X 123 E. 4?h St. Telephone 583 F»
i 6 O
1

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