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FROM MEADOWBROOK FARM By William Pitt Why guess at things when it is safest to be sure? The road drag is a good thing to keep going the year round. Give your neighbor a lift occasional ly. You’ll feel better and so will he. Be sure you lay in Sufficient rough age for the stock for their feed dur ing the winter. Grain ration every day for the grow ing lambs. That means early market ing day and cheap mutton. The right brand of gumption mixed with the best quality of common sense Is sure to make the old farm pay. A well-balanced ration is that kind and quantity of feed which will pro duce the best results at the least pos sible expense. One way of cultivating the orchard Is to fence them and then turn in the hogs, and after they have cleaned things up plow and cultivate. The rainy days are godsends to the farmer not only because of the grow ing crops but because it affords him time for repairs and inside work which he would otherwise neglect. A trip through the fields and around the place for the purpose of inspection rather than driving away at some par ticular task will help you to see many things which you would not otherwise notice. What kind of watering places have you in the pasture? Look after them during the hot weather. Contaminat ed water supply means contaminated s'.ock. Especially is this true of the cows, and the milk supply. Mature brood sows can safely raise two litters a year and can be carried from year to year after weaning their litters, quite cheaply, with little or no grain after the spring litter is weaned until the fall litter comes, if they can have fresh grass or other succulent feed. We should learn to produce as much of the feed as possible. New grape vines may be propagated by layering. Select fairly well-matured branches of this season's growth near the ground, place them on the ground and cover with five or six inches of soil at a joint. If the runner is long It may be covered in more than one place. Hoots will spring aut at the joints covered with earth within n few weeks and later in the season these new grape plants may he separated from the parent plants. The well cultivated corn field will always give a better yield than the cine that is neglected. Give the boy a good team nnd an improved sulky cultivator, and he v/ill do more and better work than half a dozen inea with hoes and will take a pleasure in having the work well done. When corn 1h half grown, put wire muzzles on the horses, use narrow single trees and set the teeth to cut about four inches in depth, by using the shovel teeth fo throw a slight furrow to the hills at the fourth working, and the cultivator teeth nt the fifth working. The corn can then be thoroughly worked ar.d the iron, pig and rag weeds cut out before they are deep rooted and the field put in nice con dition for fall reeding. Nothing will upset a calf's digestive system any quicker than a batch of cold milk when it ha 3 been accustomed to warm milk. The prop er temperature of the milk for young calves is between 90 and 10) degrees F.. according to Mr. Woodward. A.' the calf becomes older and its dig -s tive organs stronger the feeding tem perature may be reduced. Hut in any case milk should be of a uniform tem perature all the time. It is well to use a thermometer occasionally to in sure that you are giving milk some where near the proper temperatur-. What has been said in regard to cold milk will also apply in part to sour milk. The milk for young calves should be sweet, but as it grows older sour milk or butter milk may be sub stituted without bad results. Milk should be sour all the time or sweet all the time. The American farmer has yet to come to full realization of the value of leguminous crops. Prof. G. C. Creel man.. recently returned from a trip abroad, and in giving his opinion of ag riculture as it is carried on in Italy, he has this to say: "In looking about to find out how the fertility of the soli was maintained in districts where live stock was not common, and hence farm manure was for from plentiful, I noticed that everywhere leguminous crops (or pulse) were the rule. I also discovered that in some form it was eaten every day by rich and poor alike. All the time I was in Italy I never once sat down to a dinner without be ing served with peas, or beans, or len tils, or some other variety of legumin ous annual. 1 found also that the poorer classes consumed large quanti ties of pulse, it being used to a large extent as a substitute for meat. Where tip? Ir‘»h peasant finds his balanced ra tion is potatoes and pork, the English man in bread and cheese, the Scotch man in oatmeal and milk, so the Ita lian rests content with macaroni and pulse, and the land gets the benefit in xestored fertility.” Cover the bread In a stone crock to keep it moist. Sow a cover crop in the orchard after the last cultivation. Dry and clean stalls should be pro vided for the calves. The good idea is worth sticking to, but be sure it is a good one befoie risking too much upon it. The crop of flies on the farm can hr: reduced considerably if the manure ia kept cleaned up. Manure put on the soil in big chunks is not readily incorporated with the soil and may do more harm ' than good. A mixture of salt, copperas, lime and ashes is god for the hogs and should be placed where they can have access to it at all times. With other food stuffs increasing in price why should not milk go up also? There is not enough margin of profit for the farmer under the present scale of prices. If there is no pasture for the ram provide a paddock in which he can ex ercise. It is a shortsighted policy which would keep him shut in the barn these days. Look at the nuts on the buggy occa sionally, and the other vehicles, too. Easy to tighten them, but mighty hard to repair the damage sometimes when a wheel comes rolling off. Does every cow in your herd re turn you a profit? you cannot know unless you have tested the milk and keep a record of the yield. Use the scales and the Babcock tester. It is the only way. If by careless handling a piece of farm machinery lasts you only five years when it might have been mack? to do good service for eight years »*r perhaps ten years, see what a loss your carelessness has cost you. In discussing the feeding of cows, Ex-Gov. Hoard of Wisconsin declares that when the American farmer's wife, a few years hence, hands her husband the shopping list there will appear the following: "Chocolates for daughter Susan, taffy for little Bill, and a gal lon of molasses for the cow! Cows like sweets,” he said. “ I feed my herd a regular ration of molasses ev ery day. and I find that they thrive on it. It makes their flesh fat and their skins glossy. It gives zest to their appetities and helps their digestion, it increases the quality and improves the quality of their milk, for it puts the cow in a good humor, and a good humored cow is the best milker.” Wheat and oat straw have a value of about six dollars per ton for feed and four dollars a ton for bedding if handled right. Much straw is wasted from careless ricking. If possible put all the straw in one large rick close to the barn. The straw should be thoroughly tramped down, keeping the middle full. When the grain is threshed by a large stenmpower there should be three men at least on the rick to properly place the straw as it comes from the carrier. A large, high rick, well put up. and after it settler, nicely topped o.T and wired down, will shed rain perfectly. Paralysis in swine most often fol lows over-feeding of rich nitrogenous foods to animals that are closely con fined. Pigs do best when allowed a considerable range and not fed too highly. As this affection involves the spinal cord, it is not only liable to prove fatal, but is not, as a rule, sat isfactorily treated. First, remove the cauke. Cut down feed and allow plenty of rr.nge, and If not fed too liberally they will forage about and get exer cise. Young pigs only partially para lyzed will often come right treated as above advised. Old animals will not often respond to any form of treat ment. Farmyard manure Is weak in both phosphoric acid nnd potash, nnd these elements are supplied In fertilizers. While they may be used alone. It is customary to use them In connection with farm manure, which will prac tically mean crop Insurance, and will nclually prove so with sufficient mois ture. Crocs can be grown continuous ly on fertilizers containing all the ele ments of plant food. This was demon strated at the experiment station at Rothaunstead, England, where for 42 years wheat was grown on chemical fertilizer without manure and yielded a larger average crop per year than a similar section on which farmyard manure was used. Sore shoulders can be avoided on the horses with proper care. No sen sible driver and ow ner of a horse will allow his horse's shoulders to gall aud become sore, because this is a danger that can be wholly avoided. The prin cipal causes of shoulder trouble in horses are ill-fitting collars, the per nicious sweat pad and too low a draft on the hames. It is the uigent duty of every one owning a working horse to see that the collar is fitted exactly to the shoulders of the animal, and if this is done no evil-smelling and skin burning sw'eat pad will be necessary for the comfort of Dobbin. Many of the working harness outfits, nowa days. are not made with the comfort of the horse in mind. This is seen particularly in the placing of the draft in the construction of the hames, for in the majority of cases the point of application of the pulling force is fixed entirely too low down on this important part of the harness. When the animal is at work, the pull thus comes on the “point" of the shoulder where it is not evenly distributed over the surface as it is when it comes up a bit higher on the shoulder where the draft should naturally be applied. There Is more muscular action near and around the "point" or lower part of the horse's shoulder than is noticed on the flat surface of the muscles that cover the shoulder blades, hence there Is less chafing and rubbing against the face of the collar there. It is to I the best interest of the horse as well jas to his master that the draft be I properly and comfortably placed. BETTER THAN HOT REPASTS. Some Cool Dinners That Agreeably Fill the Bill When the Ther mometer Is “Away Up.” Savory Beef.—Buy a pound of bot topi of the round and grind in your meat chopper. Butter a baking dish well, line with a layer of meat, then add a layer of macaroni, cooked for 30 minutes previously in salted water, and then one of tomatoes; repeat un til dish is full. I use a third of a pack age of macaroni and one can of to matoes, and season each layer well with salt and paprika. Cover with cracked crumbs dotted with butter and bake 1 u. hours. Salmon Cream. —Take one pound of salmon, either canned or fresh boiled, and flake it. Make a white sauce of one pint of inilk, salt and pepper to taste, thickened with one heaping ta blepsoonful of flour, add the salmon and, when thoroughly heated, a can of peas or one-half peck green ones. Serve on toast. This should all be made in the double boiler. Hlce and Honey.—Wash a cupful of rice, put in a double boiler and add a pint and a half of milk. Steam till the rice has absorbed all the milk, and then add one-half pound of seeded raisins. Serve with strained honey. HOUSEWORK APRON. Attractive housework apron of blu linen. Tiie cut is slightly empire anu i seam down either side of the front i\es It shape. The armhole Is very arge so that the apron slips on easily. V little handkerchief pocket udorns the front of the waist. Two buttons art sewn on at the waist line and from them hang a flat holder and a towel. Rather picturesque Is the dusting cap *f the same blue linen. Stuffed Eggplant. Choose a large eggplant and cut it n half lengthwise. Scrape out the In iide and to the pulp add two chopped oinntoes, a minced pepper, and a half ‘upful of bread crumbs. Season to aste and fill the halved shells of the ggplant with this mixture, molding t high. Sprinkle with crumbs, dot with bits of butter, and set in a bak ng pan. Pour a cupful of hat water ibout the eggplant and roast for ah hour, basting every 15 minutes with butter and water. Transfer to a hot Jish and pour tomato sauce about the vegetable. Egg Sandwiches. Mnsh the yolks of hard-boiled eggs to a powder and moisten with olive oil and a few drops or vinegar. Work to l paste, add salt, pepper and Freneh mustard to taste, with a drop or two it tabasco sauce. Now chop the whites of the eggs as fine as possible (or un til they are a coarse powder) and mix them with the yolk paste. If more seasoning Is necessary add it before spreading the mixture upon sliced graham bread. Beef Heart Spanish. Trim most of the fat off a beef's heart; cover with water and boll un til tender. After It has cooked a while, add salt. Slice an onion, also one green nnd one red pepper; fry them together until brown; add them to a little over half a can of strained tomatoes. Add this to your beef's heart. When it has boiled ten der and water is low, let cook awhile and. Just before serving, thicken a little. Serve on platter whole or in slices nnd pour gravy over it. Heart must be cooked very tender to be a*, its best. Sweetmeat Recipe. Ginger Pears are a delicious sweet meat. Use hard pears, peel, core and cut them into very thin slices. For eight pounds of fruit, after It has been sliced, use the same quantity of sugar, the juice of four lemons, one pint of water and one-half pound of ginger root sliced very thin. Cut the lemon rinds Into long, thin slices. Put all Into a porcelain preserving ket tle and boil slowly for an hour. The Best Ever Raisin Pie. One cup of vinegar, one cup of wa ter, tahlespoonful of butter, four table spoonfuls sugar, and one and a half pounds seeded raisins. Stew slowly half an hour. Beat two eggs with a half cup of water; mix with a heaping tablespoonful of flour; stir in with raisins and boll five minutes. This will fill two large, covered pies. Spinach Souffie. 801 l a measure of spinarh in enough water to cover It. with a pinch of salt and another of soda. In ten minutes press the spinach through a strainer, then rub through a wire sieve. Add two well-beaten eggs and a cup of milk, a dash of nutmeg and pepper and salt. Mix thoroughly and hake in buttered souffle disheß. Hot Sauce for Cutlets. After frying the cutlets, make a lit tle brown sauce by stirring into the fat a dessertspoonful of flour. When browned add a quarter of a pint of water, and stir till it bolls. Add one tablespoonful of chopped piccalilli or chutney, and a tablespoonful of hopped parsley and serve. Almond Cream. The most delicious lee cream in the world is made Irotn pure sweet cream. Mix this with giound almonds, sweeten with powdered sugar, and freeze as usual. Lady fingers go well ith this. Indeed, sponge cake Is a! ways better with any cream than pound cake. “MAKES -BETTER RAILROADS." Western Writer Pays Tribute to Railroad Magnate as Builder-Up of the Country. Mr. Edward H. -Harriman is on a trip to Europe. Ordinarily there would need be nothing added to this announcement beyond an exhortation to Emperor William to chain down his railroads and to other monarchs to put their crowns and other valuables in the safe at night. Bui Mr. Hnrri inan is going off on a pleasure trip, and bo many mean things have been said about him that it will not hurt any to chnnge the tune a moment while he is out of the country and not able to take any advantage of the lapse from the cold attitude of se verity that is usually used in men tioning the name of Harriman. Of all the great railroad men de veloped in thiß generation. E. H. Har riman is easily the biggest and the best, says a writer in th<- Hutchinson (Kan.) Dally News. The head of a railroad compuny, under the rules of the game, must work for uis stock holders, whether it is for the advan tage of politicians, shippers or con sumers. It is his job to do the best he can for the interests entrusted to his care. Harriman is not only a financier, but he is a builder and an operator. Lucky Is the town, city or community that has a Harriman road. He insists on a good roadbed, level track, safe track and the con venience and comfort of the traveler and the shipper. The Harriman roads are noted as the best in the coun try. When Harriman gets hold of a one-horse or played-out track and right of way he proceeds to put it in first class condition. He does not raise the rates of fares although he doubtless charges “a plenty,” but he insists that enough of the funds go into real Improvements to make a railroad. And that is where he stands ahead of a good mnny others and why Harrimauism is not such a had thing as some people have been led to think. He makes better railroads, and there is more need improvement that way tiian there is in some others which are being discussed. So far as we can see, he belh-\cs in giving every interest ulong his road a fair deal. He Is a public benefactor from that standpoint. He uses his power fairly. He is a great nmn, and as good or better than the ordinary citizen who looks upon him us the personification of the money power, seeking whom it mny devour. He is a strong inan in the financial world, but that should not be against him, when the finan cial world is the object which most of us want to reach. He is a good American and he spends his money on American railroads, not on foreign titles, race horses, old editions or other bad habits. If he is not per fect—and we don't think he Is—he in no exception to the rub* and Is worthy of the praise of his fellow citizens for the good he does nnd has done. Laughter a Series of Barks. Laughing is barking, say the sci entists. The neck and head are thrown hack while a series of short barks are emitted from the throat. However musical the barks may be, they are barks. The laugh begins with a sudden and violent contraction of the muscles of the chest aud ab domen. Hut instead of opening to let the air pass out of the lungs, the vocal cords approach each other and hold It back. Hut they an not strong enough to exercise such opposition for more than an instant, ami the air. which is under pressure, promptly escapers. As it does so it makes the vocal cords vi brate producing t !»*• bark. This obstruction and liberation of the air expelled from the lungs repeats itself again and again at intervals of a quarter of a second. There* arc thus in a hearty laugh four barks a second, and if continued, they go on ut that rate* as long as the* air reserve in the lungs holds out. The* empty lungs must then fill themselves, nnd this In tervnl Is mark* d by a quick gasp for breath, after which the barks are* re newed. The barks occur In series with gasps for breath at intervals. When laughter i - violent, the* entire body participates The uppe»r part of the trunk bends and straightens itself alternately or sways to right and left. The feet stamp on the floor, while the hands are* pressed upon the loins t o moderate* the painful spasm. Interviewing the Professor “So you don't think Mars would re ply. even if we did send signals?” “I am almost cor . inred that there would be no response.” answered Prof. Thlnktum. adjusting his glasses. “Then you don’t believe that Mars Is inhabited?” “On the* contrary. I think it ox tremely probable ' at life similar to our own exists on Hie Bister planet.” “Hut you don’t give those people credit for lutellige-' re equal to ours?” "Yes. ! am incl ■ e*d to credit them with even great' r intelligence than we display Thr-f arc many indica tions that they ha* ** a civilization old er than ours, in which ease they should have too much sense to fool away their time* on any such imprac tical proposition ” The Way He Did It. Jenkins—Well. sir. I gave it to that man straight. I < t tell you. lie is twice as big as i in. too. but I told him exactly what > thought of his ras cally conduct right to his face, s?nd I called him all the names in the; dic tionary. and a lot of others as well. Studds—And didn t he try to hit you. Jenkins? Jenkins—No, sir. he didn't. And when he; trie-d to nswer back, 1 just hung up the t#l *-; hone receiver and walked away Up on Hoyle and Blackstone. Sir Frederick Thesiger, while en gaged In the conduct of a case ob jected to the Irregularity of the coun sel on the opposite side, who. In ex amining his witnesses, put leading questions. “I have a right answered the coun sel. “to deal with my witnesses as I please.” “To that I offe*r no objection." rct torted Sir Frederick; "you may deal as you like, but you sha’n’t lead."— London Tribune. Bags of Patent Leather and Others There has b?en a new favor ac corded to patent leather and many of the smartest new bogs for practical use are In this leather. It does not wear so well as many other black leathers, but It has a brightness for eign to any of the other leathers, save morocco, a youthful air, and made up In attractive shape with lining of some gay color. It certainly deserves popu larity. even if It does show wear ra ther quickly. The patent-leather bags are In al most every case more effective than any of the other leathers. The de tails of the bags give them individ uality even when shapes vary little and the last word ‘seems to have been said In the matter of fittings. For luncheon downtown there Is a smaller bag (nlso used for matinee purposes), containing the indispens able vanity equipment, mirror, pow der puff or cloth and possibly other items. It may have the little opera glasses and fan, too. For visits a flat envelope bag or small handsome bag with handle Is the thing If one carries anything In leather. A purse or bag of netted gold, silver or gumnetal is often pre ferred, but it should be large enough to hold cards as well ns handker chief. and if one Is traveling by car a small change purse. Lizard skin is considered a good skin for dressy but the leather workers are so clever in their use of dyes now that one may have a bag to match nlmost any costume. The very pale biscuit and gray tones and white are used for beautiful purses and small bags, often gold mounted and having precious stones set in their clasps. A new shape ns shown by pno well-known leather goods firm shows a succession of overlapping flaps Inclosing separate pockctß. This model has taken ex tremely well. Another well-liked mod el has its original note in the smooth, plain mounting of metal curving down ward slightly in the middle, and In the plain metal handle, which seems a continuation of the mounting. From this same shop comes a bag with right angle double handle of leather, beneath which the bag is cut down a little, the sides being left higher. The flap of a small change compartment buttons down on the outside of the bag. Neat Candle Shade Design for Candle Shade, with One-Fourth Pattern. IX manner of fairs, bazars and lawn parties are being held ’ or.e purpose or another and those* ..l. ...... .. n... #.n it... IfKilrnnt fnr fHiniTK A In charge are on the lookout for things both novel and useful. Attractive candle shades fill the bill admirably, .ns they prove ready sellers. One of the most effective and at the same time inexpensive variety of shades is made on a frame of heavy water proof paper, painted with a thin paper, such as Japanese rice paper or very thin water-color paper, pninted in beautiful bright colors and lined In India ink to give the efTeot of leaded glass. It is very simple to make and charming when finished and lighted. The design for a round candle shade is given and one-fourth of the pattern. The pattern given is merely repeated four times, with a half-inch seam at each end. to be turned in at right angles to the shade and fastened with brads. Another way to finish is to leave a tlap on one side only and glue the .other side over it. A strong glue must be used; mucilage or pho tograph paste will not do. INVOGUE Shirrings are on their way back. The separate coat Is more fashion ible than ever before. Gray, tan, khaki and even darker shades are more worn than the white linens. Belt buckles, necklaces, hatpins, and stickpins are ablaze with ame thysts. The one-piece princess dress is sup planting the separate waist and skirt. White buckskin shoes with wide buckles of burnished gold are smart. Stockings match every variety of shoes and the more fashionable dress shades. Soft, cool blouses of Chiiia or Jap anese silk are popular for summer wear. New stlk parasols have handles to match, made of enameled or lacquered wood. Proper Service at Dinner Table The young housekeeper, setting up her own establishment, sometimes finds it difficult to instruct the maid who serves the family meals to do the work noiselessly and properly. Per haps the first principle to learn is that everything should be handed to the left side of the person who Is sit ting, which enables them to serve themselves easily with the right. In laying the tabic one must have an eye to preserving balance with ev erything that is put on. That is, If a salt cellar Is placed at one side there must be another in the corresponding place on the other. A fern or a dish of fruit or even an empty dish, If It is a pretty one, must always be placed in the very center. Around that are the extra forks and spoons, as attrac tive as you can arrange them. In front of the places of persons who are to be seated there must be a plate. The knife Is put at the right side and the forks at the left, the tines pointing up. If there Is a soup spoon it goes beside the knife. The oyster fork also is next to the spoon and knife, but that for oysters is the only fork that Is placed at the right. All the others go to the left. If more than one is required, as for salad after the meal, the larger fork goes next to the plate. Spoons for dessert, whether they are large or small, are over the plate; that Is. are across the top. The napkin should be folded with two points under and laid In the M>late, a square of bread being tucked awny In it If the meal is dinner. Few housekeepers have more than the roast on the table these days, veg etables being at the side table from which they are handed by the maid, who returns them there after each person has been served. If they are to ls» kept on the table one would be at one side, another at the other side of the meat, or two dishes might be put St the foot of the table. That is a matter of individual preference which ench housekeeper decides. The maid serving should wear a small white cap and n big npron with bib and straps over the shoulders and crossing at the back. Quiet in the dining room Is a thing that must be striven for by the maid. A no'sy person is an abomination nnd the rattle of dishes and clash of silver should not be permitted. Tin* first step is to trace the pattern on the heavy water color paper by means of carbon paper, then paint It blac!w nnd cut It out. The frame will then look like the small diagram in the upper right-hand corner of the sketch. Next the panels may be traced and paiuteu in water color, using these colore: Clouds, white; sky. light co balt blue; water, darker blue; trees, green; land In foreground, a shade darker green; hills iw middle distance, yellow green; hills in distance, vio let; castle, medium gray, with roofs in soft old terracotta; windows, pur ple; bridge, darker gray than castle, underneath part of bridge purple; re flection of bridge in water, purple; reflection of clouds in water, white. When the paint Is perfectly dry go over all the lines with India ink and a coarse pen. The panels nre now ready to glue into the frame. The tiny thumb sketch in the up j*r left-hand corner of the cut shows the completed shade. The Evening Hood. In spite of the warm weather there Is no abatement of the popularity of the evening hood, which is an ideal head covering for girls flying about In motor cars to parties. To be both utilitarian and picturesque is recom mendation enough for any article of apparel, and the hoods have this merit, for they admirably keep the hair from blowing, while affording r moat charming frame for the youth fit* f&ce. Made of dainty mull and delicate lace, the summer ones will be particularly fetching. Glove Lore. Most gloves absolutely refuse to be presentnble after having been wet with rain. For some reason it is al most impossible to efface the wrink ling and shrinking and hardening ef feet of the water. The best plan is to place the .gloves in a cool, dry room— never near a fire —and. when dry, massage little olive oil into their skin before putting them on again. This will return the soft texture If any thing will, bur the gloves will never really be the same. AN EASY WAY. How to Cure Kidney Troubles Easily and Quickly. It is needless to suffer the tortures of nn aching back, the misery of back aches, rheumatic pains, urinary disor ders. or risk the danger of diabetes or Bright’s disease. The cure is easy. Treat the cause —the kidneys—with Doan’s Kidney Pills. H. Mayne, Market St., Paris, Tenn., says: “Weak kid neys made my back stiff and lame. The urine was cloudy and irregular and I had to get up many times at night. I lost en ergy, became weak and could not work. Doan's Kidney Pills removed all the trouble and re stored my health and strength.’* Remember the name —Doan's. Sold by nil dealers. 50 cents a box. Fos ter-Mllburn Co., Buffalo, N. Y. Strictly After Nature. A public building wa« In course of erection In one of the western towns of Scotland, in front of which a bust of The Bruce was being carved. A well-known bailie halted opposite the sculptor one day and called out: "1 say, sculptor, d'ye no think ye hae that beard inclining a wee thing to the left?" "Man, bailie,” said the sculptor, "d'ye no see the win’s blawin’ up the street the noo?” —Tld-Blts. Chicken-hearted people are always ready to hatch up an excuse. nProducts Libby’s Cooked Corood Boot There’s a marked distinc tion between Ukhy*m OooA«if O•r m m d OMf and even -the best that’s sold in bulk. Evenly and mildly cured and scientifically cooked in Übiy's Oromi Wtdtm KHohon, all the natural II flavor of the fresh, prime beef is retained. It is pure wholesome, delicious and ready to serve at meal time, Saves work and worry in summer. Other Libby “Healthful’* Meal-Time-Hintt, all ready to serve, are: Peer loam Dried Boot Viommn Sautaps I foal Loaf Cwaoormimd Milk Ohow Ohow Mixod Pioktom “Purity goes hand in hand with Products of the Libby brand”. Write for free Booklet,— “How to mako Good Things to Eat”. ■ UOOy’m a t your grocers. Libby, MoMaill SICK HEADACHE Positively cured by CARTERS They also relieve Die ■B ITTI F tre»h fr«»t!l I»> -|.rp-l:i, In- Tl »llg«*Ht lull Tim i Heart y HIVFR Rating. A perfert rem || cly for Di/rliiem, Nni.- B PILLS. m-i». I>ro«Hi„,„H. u».l Kfl M Thsli- In tin- Mouth. c:.*ut «-d In —— Isid,.. TORPID LIVER. rbey nkvUU tbe Dowel*. Purely Vegetable. SMALL PILL. SMALL DOSE. SMALL PRICE. nnrredel Genuine Must Bear LAHICno Fac-Simile Signature IH6 MoB REFUSE SUBSTITUTES. WEAJU •4 44 W. L DOUGLAS SHOES sro Better ud Value for tbe Price Than Ever Before. S® 00 The .xnWIT, worfcm.n.Mparvt ityi* rangnt *••• 1* *i<-e|lrd. A trt-'l la nil tli.r i. needed to •3.00 ronTinre an yon* lh.it W. L. lAouyUa ah... . ut hr.fil th-lr at n... ft better Aral wear tonyr $3 90 than other inakea. Shoaa W. I. laan-laa r*r>nt»tlon forth* heat ahneg that ran t* pwata. rr| for the prt.-e i« world- S7T a n Id*. 11* at*n*a t*nrk of everr pa.r and (rnaran'**a full vain* 10 ll.* wearer, to CAUTIOIf. —a* W. f. I**.*'., nine end $3 00 th#re..MnHeaU,l»«ni»**on.hehati •• la.. ii TAKE MO SUBSTITUTE. I Shoes for Kerry Member of thr Family, iII••ii. Kurt, Women, Wleeea anil Children. Wherever yon Itr*. W. L. InmiMaa afc«*a ».* w*»l in yonr r*a**i. If your neater cannot ftt you. ant* for Stall Order Catalog. Btin tlou. Maaa. Alaska-Yukon-Pacific Epsitlon The wonder of the went; you'll lik* it Fine album of plates of the bulMlnu* sent for 30c money order, and anotnerof theeibol SEATTLE THE “GEN OF THE COAST" Very tine, for lI.Vi. postpaid. Live In tseuttle and be happy. Jared W. Smith, 417 Sullivan Bids. Lock Boa 1912, Seattle, bianington. PATENTS ■ M I male I V«a reference* Beat rwtu.ia. W. N. U., DENVER, NO. 33-1909.