Catoctin clarion. [volume], February 13, 1913, Image 4

About Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940

Image provided by: University of Maryland, College Park, MD

                
KfeABINET
Hr tpe pipw would
iold or drive.
“Want of oare does more damage than
want of knowledge."
—Poor Richard's Almanac.
DISHES FOR DINNER.
Here Is an unusual Creole Gumbo:
Joint and fry a young chicken until
tender In butter, an onion, a clove of
garlic qpd a tablespoonful cf flour.
When the chicken Is brown, pour over
Jt enough water to cook it, gently sira
rnerlng for an hour. Just before serv
Ing add a generous tablespoonful of
ground sassafras and season with
cayenne and salt. Oysters may be
added, If liked, and should be In the
liquor Just lung enough to curl the
edges. In serving this dish, put a
spoonful of rice on each plate and
place the Creole Gumbo on this.
Ralqln CqokXea.—Occam together
one cupful of butter and two cupfuls
of sugar, add two well beaten eggs,
two caps of raisins, stewed and
chopped fine, two tablespoonfuls of
sour cream, oue tablespoonful of nut
meg. two of ciuugmun, and two tea
spoonfuls of soda, with flour enough
to make a soft dough. Bake lu a
quick oven, watching carefully. tM*
these cookies burn ea.ily.
Cherry Pudding -Mu together the
following Ingredients: One and a
third cups of sugar butter Ibe size of
an egg, one cup of milk, two cups of
flour sifted with two teaepoonfuls of
baking powder, the yolk of an eg;i
and the white beaten stiff and added.
Pour this batter over a quart of cher
ries from which tlie JuJee has been
drained, and steam for half at) hour.
To make the sauce, mix a tablespoon
ful cf flour with little of the juice;
add to the remainder with a table
gpoonful of butler, a dash of nutmeg
and sugar to sweeten Cook until
smooth.
A pretty dessert is prepared by cut
ting bananas In Valves lengthwise:
spread them v hh -aspherry jam and
put the slices together. I,ay on a
plate and heap *v. • etened whipped
cream over the fruit.
SgIfITCIIEN
jSEjgABINET
IH i --
H G THAT rlselh late most ir )l
MLMk all day, and shall scarce over
tune ms business a; night whll,- lar.lrn ss
travels so slowly that poverty soon over
takes him.
EVERY DAY FOOD.
The following ate some of the com
Tnon dishes which we like to know
how to prepare well. When a piece
of round steak seems to be hopeless,
use the edge of a saucer and pound It
until well cut, sprinkle with flour,
season with salt and pepper and a bit
of onion, and saute In a little butter
until well browned, then cover with
boiling water and just simmer on
the back of the stove or, better, cook
an hour or two Ip a tireless cooker.
Doughnuts. Doling the winter
there Is nothing that tastes quite so
good (or breakfast as a good dough
out. The following Is a well tested
recipe; Heat together two eggs and a
cup and three fourths of sugar: beat
until the sugar is dissolved, then add
a half teaspoonful of salt, a cup and
a fourth of sour milk mid a fourth of
a cup of sour cream, a teaspoonful of
soda and nutmeg tor flavoring. Use
as little flour aa possible for rolling
and cutting, and chill the dough be
fore rolling out
Graham Gems.—To a cup of sifted
graham flour add a cup of sour milk,
an egg, a half teaspoon of salt, a tea
spoonful of soda, two tablespoonfuls of
sugar and three tablespoonfuls of
shortening Hake In gem pans.
Coffee Cake.—Warm three-fourths of
a cup of shortening. Uiat three eggs
very light, stir a half cup of sugar
and a cup of raisins with the other in
grtdleuts into five cupfuls of bread
sponge. Mix well, add flour and set
to rise In a pan In which It Is to bake.
When light, spread with butter,
sprinkle well with sugar and cinna
mon and bake
Popovera.—Sift together a cup of
flour and a teaspoonful of salt; mix
with a cup of milk and when smooth
add two well beaten eggs Hake In
hot greased pans. Too hot an oven
will keep them from rising.
Rlgg Griddle Cakes. —Mix and sift a
tablespoonful of baking powder, a half
teaspoonful of salt, with two and a
half cups of flour, add two tablespoon
fuls of melted better, an egg and a
cup and a half of milk with a half enp
of cold cooked rice Cook the same
as any grille rKee
Cat May Save Big Salvage.
Left behind when the crew of the
British steamship Alcazar abandoned
the veaael off (’ape Lookout on Christ
mas eve, a Maltese cat may return
good for evil by saving to the owners
of the vessel about $75 000 claimed
for salvage by the Merchants and
Miners Transportation company, own
ers of the steamship Dorchester
which towed the disabled craft to a
safe anchorage. The owners of ths
Alcazar contend that there can be no
legal abandonment of any vessel so
Jong as any living thing remains on
hoard They declare they will fight
the matter out In court
fKJTOOOR CELLARS FOR FARM
Directions for Constructing Concrete
Affelr That Should Be of Much
Convenience Anywhere.
A aultable size for outdoor farm cel
lars Is 10 by 14 feet Inside, with self
supporting arched roof live fq,et above
floor at sides and seven feet eight
Inches in center, says the National
Builder. Tl*e side tyaJjß Are eight
Inches thick. Dig the hole eleven feet
four Inches by fltteen feet four, to the
depth desired, usually five feel. At
ope end cut the earth to a width of
four feet four laches and slope upward
for seven concrete steps with rise of
eight inches and tread of ten Inches,
and for a thickness of four Inches of
concrete back of the steps proper. Ar
range for 18 inch landing at bottom of
stairs.
Make side wall forms of Inch siding
on two by four uprights, spaced two
feet. As concrete floor will be four
inches thick, sot up the forms on four
inch concrete bricks. To curve the
end wall forms lay them out with a
six-foot string In the same way as de
scribed later for arch rings. At en
trance, to provide a doorway, set be
tween the forms a frame of two by
eight-inch stuff, three by seven feet
In the clear.
Mix the concrete one part cement
to four parts bank run gravel. Lay
the four-inch floor the same as a side
walk, but without joints. Six Inches
from the top of side walls and one
Ss
Outdoor Storage Cellar.
Inch from outside put two three-eights-
Inch steel rods the lull length of cel
lar, and in the concrete above door
frame lay three four-foot lengths ot
three eights-inch rot’s. Roughen the
top of wails to make a good bond with
root.
When side walls are a week old be
gin the roof. On a floor or bit of
smooth ground murk a half circle with
radius of five feet eleven Inches.
Aurora this lay a board ten feet long,
so that its ends will Just touch the
mark. The part ol circle above the
board is the correct shape and size for
the arched roof. Cut boards to mutch
this arch ring and space the rings two
feet, fastening securely to side wall
forms. Cover tightly and reinforce
with three-elghU-itich rodds 12 Inches
the lung way and six Inches crossing
the cellar, wiring the rods together
where they cross. Cover with five
Inches of concrete. Give the roof a
smooth finish, lu about three weeks
the forms may be removed. Any form
of ventilation desired may be pro
vided. The cut shows a cross section
of such a cellar.
FATTEN SHEEP FOR MARKET
Where Work Has Been Postponed
Until Too Late for Pasturing
Special Food Is Needed.
All old and such young ewes as the
owner does not desire to keep should
be culled out to fatten a short
time before the ram Is turned In with
the breeding ewes. The cull sheep
can be fattened earlier In the season
by turning them Into a rape field as
pasture, but if you put off too late
special food Is required. In pure
bred flocks the ewes are often kept
until they die of old age, as their
lambs are worth more than they are.
but lu a graded flock It does not pay
to keep ewes that do not have sound
mouths. An old ewe is likely to prove
unsatisfactory.
In selecting rams the aim should be
to select those that are strong In the
points In which the ewes are weak
Kor Instance, ewes that have an open
coat and are narrow breasted should
be bred to rams that are strong on
those points Hy this method a very
uniform flock can be established In
a very few years. It Is a good idea to
turn the ram with the ewes In the
evening after be has been ted and
lake him out in the morning before
being fed A ram ahould be well fed.
Bran, oats, roots of vegetables, make
a good ration with clover as rough
age.
Wheat, Rye and Barley.
Wheat and rye have about the same
composition, although wheat Is some
what richer Ip protein. Rye is in gen
eral tougher and harder to grind.
Both are quite digestible, but less so
than corn, on account of the larger
percentage of hull. When they can
be had at at>out the price of corn they
may profitably form a part of some
rations. They are fed more satisfac
torily whan ground than when whole.
Harley seems to rank between wheat
and oats. It Is not used very ex
tensively as a stock food In the east,
except when the quality Is too poor
to permit Us use for malting pur
poses.
Garden
Farm Notes
Keep a record —our memories are
short.
Now la a good time to examine the
seed corn.
Almost all our common garden veg
etables require a somewhat alkaline
soil.
Let the manure freeze after being
hauled to the field; not around the
barn.
When the silo Is thoroughly dry It
Is well to treat the Inside of it with
coal tpr.
The finer the soil, the better the
vegetables, both In quantity and
quality.
Most farms should carry more live
stock, In order to help maintain the
fertility of the soil.
To kill Canada thlaU.es In a fli ld, put
the field In some cultivated crop and
keep the weeds down.
Riding on a manure spreader has
assisted many a man to where be
o>gl<] rMg.Js Ah automobile.
mpT(StIEN :
ggSgABINET I
Outweigh all the joy that we crave;
But tomorrow will teach ua the leaeon
That Ufa la worth while to be brave.
SEASONABLE DISHES.
Here le one way of preparing ham
burg steak: Take a pound of round
steak finely chopped, not ground, add
two tablespoonfuls of suet, a finely
chopped onion, a tablespoonful of
chopped parsley, a quarter of a cup
of bread crumbs and salt and pepper
to taste. Shape in balls, roll In
crumbs and broil before a clear fire
or pan broil until brown. Serve with
the sauce from the pan and garnish
with parsley.
Curried Mutton.—Cut up a pound of
mutton and fry In butter until brown;
add the onions, stir and cook until
they are colored yellow; add a dessert
spoonful of curry powder, salt and
pepper to taste, two cupfuls of stock
and simmer for an hour. Serve with
a border of boiled rice.
A delicious small cake which Is rel
ished by young or old is a simple cup
cake mixture baked In gem pans and
frosted with a white boiled frosting
When cold, a circular piece is cut
from the top and a portion of the in
side of the cake is removed and the
cavity filled with preserved fruit of
any kind desired.
Deviled Sardines.—Bone and skin
a dozen sardines, dust with paprika
pnd mustard, and dip In beaten egg
and fine bread crumbs and brown in
a hot buttered pan. Drain and serve
on strips of buttered toast. Garnish
with lemon slices and water cress.
Vanities. —Beat three eggs, add a
tablespoonful of sugar, one of cold
water and a quarter of a ♦easpoonful
of salt. Stir In Hour to make a rath
er stiff dough. Knead well and roll
out after dividing the dough Into four
portions. Roll a portion until very
thin, the thinner the better, then tear
a piece half the size of the hand (the
more Irregular the prettier they are),
and drop In deep fat. When brown
sift powdered sugar over them. They
will be filled with bubbles and a:e
very dainty little cakes.
ISSAbiivet
Tomorrow the ."K'os will he fair;
Tomorrow our hearts will he lighter;
We ll cast inside sorrow anJ care.
Remember, when haarlslck anil weary.
The sunshine comes after the ruin;
Tomorrow le llrhe to be cheery—
Tomorrow we take hope again.
A FEW RUSSIAN DISHES.
If these recipes are tried they will
prove altogether acceptable;
Russian Hash. —Chop two pounds of
uncooked beef from which the fat Is
removed, with a fourth of a pound of
suet, one large onion, and a half a cup
of bread crumbs. Season with salt,
pepper and parsley; add a pint of
good soup stock or beef tea; mix well,
season with salt and lemon Juice and
sprinkle well with bread crumbs.
Hake until well browned, turn out on
a platter and garnish with mashed po
tatoes.
Russian Soup.—Put two tablespoon
fu's of butter or suet In a soup kettle,
aid when hot add two large onions
; chopped fine, and a pint of lender cab
i bilge chopped fine Pry brown and
add two tablespoonfuls of flour. Sc u
sot, with salt and popper and minced
pan-ley: add a quart of stock and elm
m* r for an hour. Pry a few small
balls of sausage until brown; add the
sausage to the soup with a cup of
tarragon vinegar, and serve.
Coullbac. —Have ready a rich pastry
dough and roll it very thin. Spread
this with a savory meat of mush
rooms cooked and chopped, hard
cooked eggs, and cold veal; moisten
with butter and broth, and roll It like
a roly-poly. Place In a baking dish,-
sprinkle with crumbs and bake one
hour. Slice and serve with a sauce,
seasoned with vinegar.
Rocks. —Cream a cup of butter, add
oue and a half cups of sugar, two
eggs, two and a half cups of flour, a
teaspoonful of soda dissolved In a
tablespoonful of warm water; add
spices, dates and walnuts, a cup Drop
by spoonfuls on buttered baking
sheets.
Bounds Llks Football.
"She threw herself at him.”
“She must have heard that he Is a
good catch.”
"So she had. But he dropped her.
It seems ” —lxmlsvllle Courier-Journal.
When we look upon a glorious land
• po. It Is every blade of grass, ev
,',i;i)te detail that counts in the
' Stanley ,1
Sometimes Doubtful.
“TV. you think a college education
pays?"
“Well. I must confess that there are
times just after I have attended fra
ter ifv banquets, when I am Inclined
to .ink It doesn’t."
Benefit.
"After all,” remarked Mr. Qrowcher.
“the twists are of great benefit to the
public.”
“In what way?"
"They give people with family trou
oles something else to talk about”
GRINDS ROOTS FOR POULTRY
Machine Intended Mainly for Chop
ping Cabbage Will Be Found of
Convenience for Fowls.
The grinder is Intended mainly for
chopping cabbage when making sauer
kraut. but it is also of much service
In grinding vegetables and roots to
be cooked for poultry, says the Popu
lar Mechanics.
The base, A, is made of a plank, at
least one foot wide and four feet
long, with a nine and one-fourth by
pine and one-half Inch hole cut in the
center. The grinding part, or cylin
der is made of wood three Inches In
diameter and nine inches long, with
eight-penny nails, spaced three-six
teenths Inches apart, driven partly
into it and then cut off so as to leave
one-fourth inch projecting. The
cylinder is turned by means of a
crank attached to the end of the
shaft.
A hopper. B, is constructed four
by nine and one-half inches inside
measurement at the bottom and as
large as necessary at the top. A
space is provided at the bottom as
shown to receive the concave C, which
consists of a one-inch board, three to
four Inches wide and nine incites long,
with nails driven in and cut off us de
scribed in the cylinder.
The hopper Is securely fastened on
the top of the baseboard and over the
cylinder. The concave is slipped into
place and held with wedges or by driv
ing two nails in Just far enough to
tasten it temporarily. The concave
A—
Root Grinder.
can be adjusted for grinding the dif
ferent vegetable products, or replaced
at any time with a new one.
the ends of the base are supported
on boxes, or legs may be provided if
desired. When grinding cabbage, cut
the heads into quarters and remove
the hearts. Tress the cabbage on the
cylinder and turn the crank. Fine bits
of cabbage, suitable for sauer kraut
will be the result.
SUCCESS IN RAISING TURKEYS
First Consideration Is Desirable Loca
tion and Suitable Range —Few
Other Essentials.
What do I consider the most Impor
tant essentials to be a successful tur
key raiser? First important consider
ation desirable location and good
range, next, sound, healthy fowls of
standard breed to begin with, for no
one can succeed without sound, heal
thy birds to start with Third, careful
feeding. Fourth, keep free from lice.
1-ast, but not least, dry roomy coop
so they can be kept out of sudd, n
showers. These equipments, coupled
with sound Judgment and proper care
of poults, should make anyone success
ful in raising turkeys, says a writer in
an exchange.
The way I manage mine after years
of experience, I gather the eggs dally,
keep in a place neither too cool nor
too hot; turn eggs ever day When
the hen gets ready to set make a coop
In some dry place, placing 15 or 16
eggs In nest; bring ben up late in
evening, place on nest, keep fastened
up two or three days, turn out so she
can get something to eat and drink.
Watch to see tf she goes on same nest.
When eggs hutch leave poults in nest
36 hours Move hen and poults to
large roomy coop inclosed in pen to
keep anything from running over
them. Dust hen and little ones with
some good insect powder to kill lice.
Feed them egg bread first few days,
(live them plenty of fresh water.
When they are a few days old give
them lettuce and onion tops chopped
f'ne with bread crumbs. Also give
them a little chicken feed consisting
of grain, small seeds, grit and oyster
shells. Keep fastened in coop until
strong enough to keep up with hqn;
turn out in the morning, but see that
they come home at night to roost.
Sprinkle a little black pepper occa
sionally in their food but be sure not
to overfeed, ns it brings trouble and
disaster In its train.
Rules for Poultrymen.
It is urged that all farmers and
poultrymen adhere strictly to the
following rules In handling their
poultry and eggs:
1. Keep the nests clean; provide
one nest for every four hens.
2. Gather the eggs twice dally.
3. Keep the eggs In a cool, dry
room or cellar.
4. Market the egag at least twice a
week.
5. Sell, kill or confine all male
birds as soon as the hatching season
is over.
Cleanliness Is Profitable.
Cleanliness in the poultry pens puts
many dollars into the pockets of the
poultryman.
Few ol us realise how important
bees are to our farm, garden and or
chard crons If the bees were termi
nated this year there would be a fall
ere of the clover seed crop; the some
would be true of many vegetables and
fruits Many flowers must be cross
fertilized, and It often requires some
Insect to do this. The apiary may
1 pus serve a doen'e purpose; furnish
ne family with sweets and increase
ihe seed, vegetable and fruit produc
tion
mesrm,
ftCAMMOCK
A-- FASM
A round silo is best
Corn likes mellow soil.
Exercise produces warmth.
There is no better place to fit a colt
for market than on the farm.
Leaves mixed with straw make an
excellent cover for strawberries.
Promptly gather up and burn all
brush and rubbish in the orchard
The coming of the silo is developing
some new high records for high-priced
beef.
Increase the cow feed a little morn
ing and night us the weather grows
colder.
It is as an egg producer that the In
dian Runner duck has gained the
most fame.
Poultry balance their own rations If
they are given u wide variety of feeds
to select from
Eggs that cost 25 cents per dozen
will bring $7 to $8 when hatched and
sold us broilers.
All young stock on hand now that
you do not Intend to keep through the
coming winter should be marketed.
Bran is a very good feed for cows.
11 is light, palatable and rich In min
eral matter, especially phosphorus
A set of scales will guess a good
deal better than you can as to the
weight of the milk each cow gives.
It is usually mere guesswork to tell
the age of a hen by her appearance
after she has passed the pullet stage.
A hen over two years old 1s fit
only for the pot and to mother chick
ens. She Is past her profitable laying
days.
It Is well to remember that there
are fen buyers for horses worth S2OO
and upwards to one that is worth $ 100
or less.
Goose eggs require from twenty
eight to thirty-one days to hatch, ac
cording to variety and method of
hatching.
It Is a well known fact that the
cow that makes the largest profit is
given the best care and moat comfort
able shelter.
When the farmer makes a selling
of his crops with as much a business
ts does the buyer he will find fann
ing profitable.
Of almost, if not quite, as much 1m
portance as their food is plenty of
exercise. Exercise and sunshine are
great sheep tonics.
If you live where stones are plenty
land they are found In most sections)
never wade through winter mud in
going between house and burn
It pleases the cow to be milked
quickly, and gets her In the habit of
giving down promptly It Is often the
slow milkers that make the strippers
If you plan to take the horns off
your cows, better do It early In the
spring. It is a trying ordeal at
best Be as humane about It us you
can.
Vitality Is a verv Important char
acterlstic In the dairy cows or any
other farm animal If weak along
this line the best returns cannot be
expected.
Next to using a Pabcock machine a
pretty good test of milk may be made
liv putting samples In lumblers and
poling 'he thickness of the cream sev
eral hours later
Sugar beet growing means more
than the mere profits from growing
the beets It induces a higher type of
agriculture and the crops raised in
rotation are better
Whatever ration one may be able
to provide for the flock of hsns one
condition should be kept In mind—
namely, they should be compelled to
scratch for most of the grain they
receive. This means exercise and ex
e’,_ : ; ! e men"® health
NATURALLY.
The Tragedian—They've sent pool
Knight Stands to the almshouse.
The Comedian— He won’t mind It
He’s been used to poorbousas for
. . .
wrmfflrniiiiii™ H IK I H
GASTORIA
For Infants and Children.
f ASTORIA The Kind You Have
WsgaSßß Always Bought
i Vegetable Prcparatioufor As- # *1
I s'cmlatingtheroodandßegula- . #
j| ting the Stomachsandßowels of , BedlS tll6 \
l| ,l< ™ Signature / A\i
j Promote s Digestion, Cheerfu- g y IV
ness and Rest.Conlains neither n f Ay A IF
Opium.Morptuno nor Mineral, j vl #l\ IU
Not Narcotic. A Ulr
Stage o/ Old BrSAMVELPJTCHEB | V
JKunpkvt Setd~ I I '
Jlx.Senna * 1/1 ■
Ji*A*U* Sj/is • A I M
AnUtSetd ♦ A ■ V 111
f\merrmnt - |\ i (| " 111
InCariaMtt SmJ* * I 1 II M
/Mm Seed - j II Ar 1
as***;- j M T II on
Aperfect Remedy for Conslipa- I ll O'
tion.Sour Stomach.Diarrhoea, 1 ICj _
Worms ,Convulsions,Fevcrish- I JM Caw Dll OK
oess and Loss OF Sleep. lUI UVul
Facsimile Signature of "C* I ■ m
! Thirty Years
Nil: pmnßlA
tXACT COPY OF WRAPPCB. | ||f^
THK eSNTAUR tOMMNV. NEW VORH CITY.
CORTRIGHTS
■>of Fire-proof Lightning-proof I
it roof for the new building, or re-roof the old, I
examined the Cortright Metal Shingles. |
G. L. Winebrenner,
I
McCall’s Magazine
and McCall Patterns
For Women
Have More Friend* than nnv of'e
magazine or patterns. MeCaii'sis the
reliable Fashion (iuide monthly iii
one million one hundred thousand
homos 1’ side;, ■••how.ng all the latest
designs ot M Cal I’altei ns, cadi i-sue
is : ranfi'l of sji.irl hng snort si ries
and heipful infonnatioa for women.
Sava Money and K cp in Stylo hy f I sniMno
tor Mtl .i. 's Miim m. l- at oi.o;. O oi.'V Jr>
rents ,\ vt’r, i icSin.t'S any one ul tl.c ccicuratcd
AftCiUl Fallen.* Ire.:.
McCiOl Pntlerns Leiti all ethers In style, fit,
sinurlkitv, cc'iitaßiy ; ’id min.pcr sold. Mire
dealers s- i .Vrt:.,: Pu;-res t1..,n any mlier t-.eo
no ices'’ii:; ’ ,|. Knee I elier ihau iscents. Huy
ft .i.i your dealer, or by tnaii irora f
McCALL’S MAGAZINE
236-MG W. 37th £t., New York City
N r- >Vnpl Copy, I‘rmlum Ct*l *uo n.J I'Htern Ctuiogu* frwe,
Foley’©
Kidney
Pills
What They Will Do for You
They will cure your backache,
strengthen your kidneys, cor
rect urinary irregularities, build
up the worn out tissues, and
eliminate the excess urit acid
that causes rheumatism. Pre
vent Bright’s Disease and Dia-
Oatcs, and restore health and
strength. Refuse substitutes.
?°°° EKHiMr
sHOME
WARRANTED FOR ALL TIME.
If you jin rr hasp Hip NEW HOME you will
have a life asset ul the price you pay, aud will
Hot have an endless cliaiu of repairs.
, ‘~.rrr >
to - I Q ualit v
I £ ij_ - c° ns^ere< i
If you want a sewing machine, write for
our latest catalogue before you purchase.
I Ha New Home Sewing Machine Ca., Orange, Mass.
PEERLESS
Paper NEAT Sacks
Are wife and sun-to prevent slippers In meat
It the simp p dPeeitens on each sack
are I ul lowed.
i’aid "O ; s v f0l “, ow ruim vmt
V ] \ ./■ j, ;* V
h \4 I n.
Li tsai'i fi*.s‘r ’Jj. ■
A' soon :ls votir in PM Is smoked, in the mrly
s(ii i f. iH>fori* -iif lii w *r skipner lly puts In an ;i|-
pcaitiM/c, plm-c voui meat In the sack, following the
simple direct ions phil-ly printed on each one, ami
you ran rust assn.'c.i i hat you will not be both ere i*
wiili worms m your meat.
•*lVeiless” Pa|M*r Meat Harks arc made from *.
!••• lull- prepared, very lough, pliable, strong, clo-e
trilnei I *, heavy pap-r. with our perfect “Peerless"
Emrton. which Is air aurt water tight, and with care
pa- be for several years They are made In
lb*-. sU,-> >o Mill all sizes of im at, ami sr'.l at 3, 4
i..| Ac‘nfs piece, according to size. The larg* or
> •< i size rake the hums and shoulders of hogs
hlng (live weight) from 3AO to 000 pounds, ae
fouling to bow the meat Is trimmed; medium or 4
ceu size from 2Mi to :iSO pounds and the small or I
r, • * vf/e from 100 to 200 pounds.
At.. trial w ill fully sustain every claim for out
sac’ . ami we feel that where one® used they will
■ a household necessity,
t*/ \ k your grocer for them,
j price :i, i aud ft cents apiece, according to size.
MINTPACTTRID OHI.Y BV THE
i Great oulhfirn Ptfl. & Mfy. f’o ,
PHI- I'KMlt'K. M I).
THE
BALTIMORE
NEWS
Daily and Sunday
fA live, independent news
paper, published every aft
"’•noor / di;; lv ar 1 S'inda l '.
.. erf thormnriiiv :he
w. n+- v -l .e city, 1
.r>: uiu. tour.tr.
’[A newspaper for the
home—for the family cir
cle.
the confidence
and respect of its readers.
*jOne cent everywhere.
Buy It from your local
Newsdealer or order
by mail.
One month $ .30
Six months..., $1.75
One year 3.60
The Baltimore News
DALTIHORIQ, HD.