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OCEAN LANES and
THEIR ORIGIN -d &OAT HEN the survivors of the Ti tanic were picked up by the Curpathia. which had been summoned to their assls- w tance by wireless less than six hours before, people who could see more than the appalling horror of the tragedy that had preceded the res cue, wondered and said: “But how fortunate that there was a ship near to pick them up. Suppose there hadn't been?” As u matter of fact, nobody but a landlubber would have made such a remark. Any man who knew the sea arid its ways would have been decid edly surprised had the Titanic’s sur vivors been compelled to wait longer than they did. situated as Jhcy were In the direct track of all vessels fol lowing what is known as the southern course across the Atlantic. Indeed, the testimony before the senate inves tigating committee disclosed that at least one steamer had been within nearer range of the distressed liner than the Carpathia. and. according to still other participants in the tragedy passed within five miles of the Ti tanic before she wont down. Now. if you really are a landlubber and If. conversely, you know nothing about the lawß and customs of the seas, you will, like the people referred to above, remark what a wonderful thing it was that so many ships could respond to the Titanic's "C. Q. D.” call, and dismiss the whole affair as a remarkable coincidence. On the con trary. there was no coincidence about It—not any more so than If an auto mobillst on the Merrick road should break down on a lonely stretch out be yond Sayville, let us supposo, and should receive help from a brother of the gasolene fraternity within the next fifteen or twenty minutes. A Much Traveled Thoroughfare. No. the Titanic’s misfortune hap pened to her on one of the most fre quently traveled thoroughfares of the many that sere the seven sens all over the globe. Outside of a few thickly frequented marine highways, like the British channel, or certain stretches of the .Mediterranean, or our own Long Island sound, the Titanic could not have picked out a better place to sink in. with reasonable hope of rescue in a short time. Had it not been for a slip-up or misunderstand ing which has yet to be explained, the nearest ship to the wrecked liner would have been alongside In ample time to take off all her passengers and crew. Nowadays, as. for that matter, from time out of mind, ships do not stray off certain well defined lanes unless driven to do so by unprecedentedly se vere weather. But nowadays this holds true even more than formerly. In former times, the prevailing winds at different seasons, the set of vari ous ocean currents, and similar nat ural phenomena, played considerable parts in the determination of the great trade routes, just as the loca tion of wells and oases determines caravan routes sfbross the African deserts Ships naturally steered pn courses on which )hey were most help ed by the winds blowing at tho differ ent season of tho year, as well as by vurrents like the Gulf Stream. '1 lie lines used by the great trans atlantic liners, however, are governed entirely by the lee-drift from the Tiortli. This ice-drift is a regular phe nomenon, and clogs the seas as far sc i/th ai- the latitude of Cape Hatteras a point about 40 degrees west long itude. not very far from the Azores. That is to say. about half the seas be tween the American and Euroi>can continents are subject to the peril of the iceberg Years ago skippers dis covered this, and when transatlantic travel began to assume the propor tions of an industry, the custom grad ually grew up of setting regular routes -of travel across the Atlantic, depend ing upon the presence of ice. North and South Lanes. The northern, or short lane, is fol lowed late In the year, after all the Greenland floes and bergs have drift ed down and disintegrated In the warmer southern waters; the southern or short course is that followed the greater portion of the year, when tho presence of ice is a constant menace to navigation: -There is not a great deal o! latitudinal difference between the two, and there is' no attempt to get wholly below the limit of tho ice drift, for that would involve an impos sible and really futile detour; but the southern course was always regarded as absolutely safe, until the disas ter to the Titanic. To find the beginnings of sea lanes of travel, you must go far back to the beginning of things, to the days when men first ventured on the sea and pushed timorously from cape to cape, anchoring by night and rarely sailing out of sight of land. Tho Phoenician mariners, who sent their galleys through the Pillars of Hercules and up to Ireland for cargoes of tin, were nrnong the first to rnap out recognized routes for sea commerce, and one cannot resist a deep respect for their daring in thus exploring away that their ancestors must have looked upon w 1 4 li wholly superstitious dread. I*. jincieut world, it is true, the ocean lanes were not many. Princi pal among them were the several courses from the Pillars of Hercules, either along tho African coast, via Carthage, or the coasts of Gaul. Italy, and Greece, and so on. to the com mon base of all, the ports of Asia Minor, where the commerce of the ancient world met and was sifted and then redistributed on Its way to thou sand smaller marts. Countless less Important routes branched out from these, carried them on or projected into limited areas of water, surround ed by lurge populations which had a commerce of their own. In every case the paths of the trading galleys were invariably the same. The middle of the Mediterranean was probably sel dom furrowed outside of the few tracks pursued by vessels traveling from one side of It to the other, say from Carthage or Alexandria to Ath ens or Rome. Men crept along the coasts or rowed uncertainly from island to Island, unless they could not help themselves. And It Is strangely true that nowa days. when the ocean lanes are so much greater In number, so Incompar ably far flung In character, the same general conditions hold good on the grander scale that has been assumed. The waters of the world —or that por tion of It which is to any extent In habited—are criss-crossed In every di rection by innumerable paths followed by vessels, both sail and steam; but It is still possible to find wide areas In which a sail or a steamship’s smoke are not sighted for months on end. What vessel blown Into the middle of the vast tract In the South Atlantic, roughly delimited by the routes fol lowed by vessels from North Ameri can portu to Gibraltar, and by the course of ships from the South Ameri can ports hound for Europe, would have any logical hope of assistance? Teacher Has Her Own Farm. Miss Anna Nedobtyty. teacher at the Franklin school, has demonstrated her ability as a practical farmer by raising asparagus on her five-acre country home near Davis Crossing on the White Bear road. After -25 years of teaching in the St. Paul public schools Miss Nedobyty de termined to try her hand at vegetable gardening. She first decided on the bee indus try. but after investigating gave It up because of the amount of time it takes to care for the bees. She then spent a summer on a berry farm to learn how to raiße berries. That was aban doned because of occasional failure of crops. After consulting with experts on farm products she decided on as paragus, because a crop is certain re gardless of frost, late spring or dry summer. Then. too. it is easy to take care of, the cutting being all over with by June and nothing Is left to do but keep down the weeds until about the middle of August. Miss Nedobyty will soon make the first cutting, and she declares she will have a good yield. Two years ago a modern two-story six-room house was erected, and since that time Miss Nedobyty has lived there each year from April until De cember 1. When school is in session she comes in each morning and re turns each evening, tho farm being 30 minutes’ ride from the downtown district. —St. Paul Tloneer Press. The Meanness of Mose. A typical southern “mammy” en tered the office of a well-known attor ney, and. after mopping her shining brow with a Bandanna handkerchief, said to the man at the desk: “Ah wants t’ git a divo'ce f’om mah husban’. Mose Lightfoot.” “On what grounds?” asked the at torney. "Hes' Jes' natchelly wufless,” was the reply. “What is your husband’s occupa tion?” ,“He Jes’ sets roun’ de house all day and p'tends to mind de baby.” “Does he take good care of the child?" “ 'Deed he do not! Ho is too lazy. Dis mawnin’ he tried to make de dawg rock de cradle by tyin’ its tail to one of de rockers." “Did the scheme work?’ ’ ”I>and sakes, no! Mose am so evah lastin’ grouchy dat he couldn’t speak enough kind words to make de dawg wag Its tall!”—Judge. New Enterprises In Finland. A shoe factory is starting in Finland with modern machinery, with a daily output of 500 pairs. Workmen largely subscribed the $20,000 capital. Among other new enterprises are a bobbin fac tory at Tavastehus; biscuit works at Abo, equipped for a daily production of 1,000 kilos. A steel pen factory Just started at Helsingfors is the first en terprise of the kind in Finland. Natural Mistake. “Mrs. Irons. If that infernal cat of yours keeps mo awake again as he did last night I’ll shoot him!” “I wouldn’t blame you a bit if you did. Col. Stormlcy. Only it wasn't the cat—one of my boarders is learning to play the oboe.” PAPER BAG COOKING wmnw®®™© W«IMM(EMD gmiwroe €ooE[7<2g§^> A PAPER BAG LUNCHEON. By Martha McCulloch Wllliarm.. A paper bag cooked luncheon, with bridge to follow, or an afternoon col lation prepared in the paper bags and served after tho game, will provide a new noto in social hospitality. With a largo party It is not wise to undertake individual bag cooking. Better have bags for each tableful, limiting the tables to playing size. The two menus here riven are ad justable either to luncheon, afternoon collatlona or late suppers. Claret punch, Sauterne cup, or tea-lemonade should be served with each, winding up with black coffeo or chocolate made with a little brnndy and very lightly sweetened. Salted nuts, olives and radishes are also served, either together or separate, at *he discretion of the hostess. Diamonds of Chicken on Toast Green Peas Sliced Potatoes Hot Biscuit Fruit Endive Salad Sherry Dressing Asparagus with Cheese Cheese Cakes Sliced Marble or Spice Cake Nuts Raisins Crystallized Fruit Diamonds of chicken aro on the sur face extravagant, but less so than !hey seem, for the rest of the chicken leed not go to waste. The diamonds ire the breast cut in half lengthwise, )oned, trimmed, and flattened, but lot mashed. They nre very well but :ered, lightly seasoned with salt and lepper, have a sliced mushroom laid m top, and are wrupped In thin sliced iacon, then cooked in a well buttered >ag about twenty minutes. While hey cook get read; thin diamonds of oast. Cut it from stale bread and nake as crisp as possible. Butter 11b irally, and keep very hot without icorching. Lay a chicken diamond >n each piece of toast and keep all lot while you add to the gravy In the >ag. which must be poured Into a imall saucepan, minced olives, minced telery, a little lemon Juice, a lump >f butter rolled very lightly In flour, and the lightest sprinkle of powdered sweet herbs. Cook over lot water till well mixed, then add a spoonful or so of cream, stir it well through, and finish with a spoonful or so of sherry. Do not cook after the wine is In. Pour the sauce equally over the dia monds and send to table very hot. Green pens and sliced potatoes have been heretofore ascribed. Make your biscuit very tiny, also very short and light. For the salad cut up French endive in inch lengths, along with peeled high flavored apples and heart celery. Mix all well together, put henping spoonful*: upon crisp lettuce leaves and garnish with celery tips and strings of pimento. Pour over a dressing made from three tablespoon fuls best oil, one tablespoonful lemon Juice, one tablespoonful sherry, half a teaspoonful of sugar, a pinch of salt, red and black pepper to taste and a few drops of tobasco or chill vinegar. Mix the dry Ingredients well, .'.dd the lemon Juice, beat smooth, then put in the tobasco. Then add alternately the oil and sherry, beating in each portion well before add another. What follows sounds simple, yet may turn out more troublesome: Savory Mouthfuls Sweet Potato Straws Celery Hearts Mushrooms Stewed In Cream Apple Brown Bread Sandwiches Sliced Cake in \%riety Fruit Nuts Bon-Bons For the savory mouthfuls first make a good puff paste, roll it very thin, then cut neatly into smjil squares— say .hree inches across. Tut upon the Puddings of Degree By Nicolas Soyer, Chef of Brooks’ Club, London. Pudding a la Baronne: Take half a pound of well-washed, dried and picked currants, hall - pound sultana raisins, half a pound of breadcrumbs, an ounce of chopped citron and four tablespoonfuls of golden syrup. Mix all well together, then add an ounce of self-raising flour nnd the well beaten yolks of two eggs, mixed with a pint of milk. Beat all well together and finally add the wiiites of the eggs, whipped to a firm froth. Fill with this a well-greased paper souffle dish, place carefully In a bag and bake In oven for an hour and a half. Turn out carefully and servo with a little heated golden syrup poured over and around 1L Pudding a la Mayence: Rub half a pint of breadcrumbs through a fine Not Strong on Ancestors At That, Only One the Old Traveling Man Could Remember Was Victim of injustice. A crowd of traveling men were coasting about their ancestors. One told how back In the dark ages his illustrious ancestor was king of Eng land. Another traced his family back to the ark, and also showed how some members of his family had taken part In the crusades. Another attempted to prove that he was a thirty-second cousin of the present king of England. All the while the old traveling man sat still, drinking his ule and taking long puffs at his pipe. “Tell us something about your an cestors,” said the youngest man in the party, who had Just declared that one of his ancestors had commanded a wing of Washington’s army at York town, while another fought with Scott In Mexico, while Lis own father had commanded an army during the Civil war. "There isn’t much to tell,” said squares several Borts ol filling— I cooked chicken minced with olives I and seasoned with incitei butter nnd lemon Juice, or cream :.nd sherry; ham shaved as thin as possible, then cut across and mixed with finely minced cucumber picxle; salmon freed of skin and hone, drained, high ly seasoned with lemon juice, or tar ragon, salt and pepper, or lean roast mutton, mince and mixed with cur rant jelly, melted In a little claret or vinegar. Anything tasry and easily handled will suffice. Use only a bit of filling, fold over the paste, pinch tight nrd bake, keeping tho triangle ns true as possible. Serve either tiot or cold. Sweet potato straws are better hoL Cut potatoes In slices lengthwise, peel, then cut the slices into straw's — they should be less than a quarter inch each way. Dip in meltod butter or bacon fat and cook inside a greas ed bag ten to fifteen minutes. Take up, let cool partially, lay on clean pa per to absorb any grease. then i sprinkle lightly with fine salt, and set again In a hot but tireless oven. Peel the mushrooms and cut away the stalks, but do net wash unless they show dirt. Put them in a thickly buttered bag with half a gill of cream to the pound, a lump of butter rolled in flour and a very little cold water, sny half a spoonful. Seal, put In hot oven for five minutes, slack heat, and cook fifteen minutes longer. Take up In a hot deep dish, add a wineglass of sherry, stirring It In lightly, then dust with pepper and serve very hot. To make the sandwiches, mince fine or scrape highly flavored apples, mix with a little sweet French dressing, made with lemon juice Instead of vinegar, and spread betw’een thinly buttered brown bread. PUDDINGB CAN BE BOILED IN PAPER BAGS. It Is not beyond paper bags to boll things, especially puddings. They must be put in thin molds with tight fitting tops, the molds filled only two thirds—even a little less for some sorts. After the tops are on tight the molds must be set in a lightly greased bag, which has been gently flattened at the bottom so as not to break It, and reinforced along the seam with thick paste, which has been allowed to dry before using. After the pudding is In the bag, the mold standing upright, pour in enough cold water to come three parts up the sides, fold and clip the bag, set it on t. trivet with feet an Inch high, and put the trivet upon the bottom of the oven. Have the oven hot, keep It so for ten minutes, then slack heat half and cook as long as necessary. Here follow sundry receipts for puddings adapted to this paper bag boiling, along with a caution—pastry for boiling is better shortened with finely minced suet than with either butter or lard. Place of honor for the Wilson plum pudding—the lady of the president’s plum cake can not be too much re ferred to. She says: "Mix one cup of sugar, one cup of butter, six eggs beat en separately, four cups of flour browned, one cup of sweet milk, one half cup Jelly, one half cup of mo lasses, one-half pound suet chopped fine, two pounds of raisins, cut and floured, one cup of cherry preserves, three ounces of citron cut fine, one teaspoonful each of cinnamon and cloves, one nutmeg grated. Put in well greased small molds, or square coffee cans, leaving room to rise, use lard for greasing, boil five to six hours; when done remove from molds or cans, wrap in oiled paper, and place in cake box till needed, then steam until hot through, then serve with sauce." For peach j'uddl-'g make a square mold of paper bag paper, clipping the folded corners very wel., grease it thickly, and put level over the bottom a pint can of peaches, the very best, drained of all syrup. Pou- upon them a rich custard made with two cu r s of crumbled cake, half a cup of sugar, a scant cup of rich, new milk, four eggs beaten very light and either a large wineglass of sherry or the Juice of a lemon. Strew a few sultana- or macaroon crumbs on top, slip in an other bag very well greased, seal, and at slow heat about an hour. (Copyright, 1911, by the Associated Literary Press. ) wire sieve, add a tumblerful of any wine and water, the grated rind of a small lemon, first washed and cried, three heaped up tablespoonfuls of powdered sugar and one ounce of but ter. Mix all togetuer nnd pour the mixture Into a buttered souffle dish. Add the well beaten yolks of two eggs and the juice of a small lemon care fully strained. Beat the whites of the eggs to a stiff froth with a pinch of salt and powdered sugar to taste, color to a pale green with a few drops of spinach coloring or pale pink with a little carmine or cochineal. Pile on top, place in a bag, put into a very moderate oven and bake till the meringue Is firmly set. (Copyright, 1911, by Sturgis & Walton Company.) the old man grimly. “The only ances tor I can remember Is my own grand father. They put him in prison in Texas, and he didn’t do anything ei ther." "That certainly was an outrage,” said the young man. “How did it hap pen." “Well you see It was this way,” bo gnn the old man. “My grandfather was walking along the road and he saw a piece of rope lying on the ground. He picked It up and kept on walking along. Finally after he had walked about three miles, carrying the rope all the while, he turned around, and guess what he saw?” “What?” asked the young fellow, breathlessly. "There was a cow fastened to the end of the rope.” "Ain’t It the Truth?” "Have you heard the story of the bed?” "No." “There you He-” FADS and FANCIES of FASHION PLAIN HATS POPULAR HAVE CAUGHT THE GENERAL FANCY AMAZINGLY. With Slight Trimmings They Show at Their Best In Mourning Millinery, Where Small Decorations of Crepe Are Effective. Plain hats, simply trimmed, with a single "stick-up” of flowers, ribbon or feathers, caught the popular fancy with amazing strength and rapidity. They became so popular, in fact, that their days with fashionables are num- bered. Those who are always looking for “something different” must, of necessity, insist upon something more elaborate. This fashion shone at its best in mourning millinery where graceful, beautifully made hats of crepe depend upon small decorations, also made of crepe, to complete them. Almost all the best models in mourning hats em ploy nothing but crepe in their trim ming. The popularity of stick-up ef fects gave the millinery an opportu BANISHING THE YELLOW SKIN Many Harmless Bleaches May Be Recommended to Produce the Perfect Complexion. Very yellow necks and faces can be whitened only by the use of a decid ed bleach that will gradually fluff away the old skin and just as grad ually disclose a fresh, new, white one. Such preparations cannot be made very well at home. It is a dangerous procedure when ' attempted by expe rienced hands, and is best done by a professional. The frequent applica tions of lemon Juice at night after a bath in bran-water will do wonders with moderately yellow skins. Sometimes poor soap causes the hands to be red. It really seems as If the hands tire of one kind of soap, and rebel against its use. Immedi ately after bathing the hands spread thickly with cosmetic jelly or lotion. When retiring for the night, after using the lotion, sprinkle thickly with talcum. Don’t wear tight collars or tight corsets —they will always make the hands red, and the tight collars will almost ruin the skin of the neck. When bathing use only tepid water, never hot nor cold, which invariably stimulates the blood vesesls. A Dear Bargain. At sale time, lengths of material can be picked up very cheaply, but care should be taken that the piece is sufficiently long to be of use, for when it has to be matched it may be found that nothing 'quite tho same tone can be procured, and the bargain is really dear as it cannot be utilized. SLIPPERS ARE OF ALL KINDS Either For Service or for Appearance, There Are Any Number of De signs to Choose. Slippers In rich shades of dark red, blue and violet combined with gold and silver are worn with gowns intro ducing those tones. These metal brocades can trace their popularity to the rich oriental ef fects introduced by the evening gowns. The slippers of paler tints In kid and satin are not considered “good style" for the present in Paris. The sandal slipper is generally well ljked. With four or five shapes orna mented with cut steel buckles, richly beaded, embroidered or jeweled, they fittingly dress the feet for formal oc casions. A number of these have elastic goring at the sides, causing them to fit snugly. Many of these appear in the popular combination of black and white. Another recent development in the world of fnshion is the wearing of nlty to copy all sorts of millinery trimmings, as wings, bows, cabochons and other ornaments, making them up of crepe folds or cords or plaltlngs. The exact and beautiful workmanship and the ingenious designs have result* ed in the most elegant and attractive crepe hats ever shown. The mourning hat made of silk grenadine and other special weaves of silk are covered quite smoothly and decorated with bands of crepe shaped to fit about the crown. These are also finished with a trimming made of crepe, us shown in Fig. 1. Crepe is one of the few fabrics which is equally good in the body of a hat and in its decoration. It is more used in the composition of mourning gowns and wraps than ever before. Here it is applied in shaped borders, panels and applique designs. Very rarely whole gowns are made of it, but there are numbers of beautiful blouses made all of crepe, or of crepe combined with other fabrics. BRASSIERE IS A BLESSING Keeps the Figure Looking Trim Above the Waist, a Highly Desirable Effect. One doesn't have to be uncomfort able in these enlightened days of the brassieres which support tho bust, keeps the figure looking trim above the belt, while below that may be worn hip restrainers, meaning stays, which have only a few flexible whale bones which you'll scarcely know are present. If you don’t care to buy ready-made a brassiere that Is all lace insertion and satin ribbons, you may make one for yourself by using as a pattern the upper half of a tight-fit ting underwaist or corset cover, the old-fashioned garment which is the ugliest thing Imaginable, but which still is lurking in the wardrobe of nearly every middle-aged woman. Make the brassiere of fine lawn, French dimity or batiste, fasten it over the shoulders with bands of hand embroidered lingerie material and edge it all round with lace, but don’t run ribbons through beading because that sort of frivolity has gone out of date and whatever happens, you don’t want to be behind the times. Use sat in flowers instead. Put a fine row of tiny rosebuds across one shoulder or a little cluster of forget-me-nots over the band where the fronts close and your brassiere will look so fascinat ing .hat you'll enjoy putting it on. Summer Scarfs. For the summer house there are now being shown quantities of bureau scarfs and pillow shams. Among the dainty fittings of this sort suitable for a simple bedroom are bureau scarfs of plaid muslin edged with plain ruffles slightly embroidered. SILVER AND VELVET This model is of silver with odd re vers collar of liberty or velvet of a darker shade, which is finished at the bottom with a large motif of heavy silk embroidery. The sleeves are fin ished with cuffs made to correspond. The chemisette and undersleeves are of tucked white tulle or muslin finished with little ruffles of the same The girdle is of the liberty. Children's III Temper. Among the various causes for cross ness of children are some very com mon ones, such as hunger or thirst, improper sleep, overeating, uncomfort able clothing, and the pernicious feed ing of sweets. black patent leather slippers with white hosiery. Tan-colored leathers are the correct thing for street wear. They har monize with the tans and browns that are the popular colors for the tailored suitr. Slifipers for less formal wear feature the military heel in preference to tho Louis Quinze. Water on the Face. Hard water, if use dally on tte face, will soon age you and make the skin coarse and discolored. Distilled water if used only on the face is not very expensive, as you need only dampen a corner of the towel with It, to wipe the face In the morning, if the skin has been cleansed with the cleansing cream at night. Mild Laxative. Drink a cup of hot water with a lit tle lemon juice, but no sugar, one-half hour before breakfast. Eat several figs every day, one apple and a glass of cold water before retiring, and you will not require medicine so often. A brisk walk every morning will also be beneficial. THE SAFE LAXATIVE FOR ELDERLY PEOPLE Most elderly people are more or less troubled with a chronic, per sistent constipation, due largely to lack of sufficient exercise. They ex perience difficulty in digesting even light food, with a consequent belching of stomach gases, drowsiness after eating, headache and a feeling of lassi tude and general discomfort. Doctors advise against cathartics and violent purgatives of every kind, rec ommending a mild, gentle laxative tonic, like Dr. Caldwell’s Syrup Pepsin, to effect relief without disturbing the entire system. Dr. Caldwell’s Syrup Pepsin is the perfect laxative, easy in action, cer tain in effect and, withal, pleasant to the taste. It possesses tonic proper ties that streng hen the 3tomacb, liver and bowels an.i is a remedy that has been for years the great standby in thousands of families, and should be in every family medicine chest. It is equally as valuable for children as for older people. Druggists everywhere sell Dr. Cald well's Syrup Pepsin In BOc and SI.OO bottles. If you have never tried It send your name and address to Dr. W. B. Caldwell, 201 Washington St.. Mon ticello, 111., and he will be very glad to send a sample bottle for trial. The most powerful remedy against sudden starts of Impatience is a sweet and amiable silence. —St. Francis de Sales. Discriminating persons should know that Garfield Tea Is a uniquely efficient remedy for liver troubles and costiveness. Hibernian. Knieker —What is a stepless car? Bocker —A step in the right direc tion. Red Cross Bag Blue, much belter, goes farther than liquid blue. Get from any grocer. To Preserve Historic Building. A movement has been started in Frankfort, Ky., to preserve the "little red brick” building on the old State House square on account of its his toric interest. The building now standing is 98 years old, and Daniel Boone, on the occasion of vliits to Frankfort after it was erected, visit ed the offices on business. In two years the building will be 100 years old, if left standing, and is the oldest state building in existence. Repartee Off the Stage. In the big Weber-Fields dressing room Joe Weber and George Beban sat tense over a game of checkers. "I’m working him up to his part," murmured Mr. Weber, in a kind voice. “He must go on the stage in a tan trum In a few minutes. Every night I beat him a game of checkers in here before his entrance. It has Just tho right effect on him.” "Every night you don’t beat me!” cried his opponent. "I owe you $1.90 in 12 weeks. Is that much?” “Not so much, but I’d be glad to get it,” sug gested the sweet-voiced Weber. Joke on the Doctor. The physicians in Mankato had agreed that during their Chautauqua assembly they would employ a call boy, and each was to pay his e’nare of tho expense. This boy was to call any doctor who was wanted, without disturbing the speaker, as it was em barrassing to him and looked as if they were doing it to advertise with out expense. So it all went well un til the afternoon when Strickland W. Gilliland spoke. As he was talking away a certain doctor had a call from the platform, and he walked out rath er ostentatiously. Some of the peo ple who knew’ of the arrangement laughed or snickered, and the speaker got it. He said: “Don’t laugh, folks. That is the way my brother got hla start.” And everybody roared. Being a Baseball Star. A star’s Job is a hard one. The mental strain is even greater than the physical. For what he undergoes the fabulous salaries are not fabulous. Before going into details let us de fine a star —the ball player’s defini tion: "A star is any player who, through individual excellence, achieves n rep utation for brilliant work, thus at tracting fans to the park to see him play.” He is a star only so long as his performances stand out. He is paid the salary of a star ns long as his reputation brings fans to the stands and money to the box office. Tho day that sees the waning of Ills sen sationalism also sees the waning of his salary.—Edward Lyell Fox in Outing. DIFFERENT NOW. Since the Slugger, Coffee, Was Aban doned. Coffee probably causes more bilious ness and so-called malaria than any one other thing—even bad climate. (Tea is just as harmful as coffee be cause it contains caffeine, the drug in cofTee). A Ft. Worth man says: “I have always been of a bilious tem perament, subject to malaria and up to one year ago a perfect slave to»pof fee. At times I would be boils and full of malarial poison, was very nervous and had sw’lmming in the head. “I don’t know how It happened, but I finally became convinced that my sickness was due to tho use of coffee, and a little less than a year ago I stopped coffeo and began drinking Postum. "From that time I have not had a boil, not had malaria at all, have gained 15 pounds good solid weight and know beyond all doubt this is due to the use of Postum in place of cof fee, as I have taken no medicine at all. "Postum has certainly made healthy, red blood for me in place of tho blood . that coffee drinking impoverished made unhealthy.” Name given by Postum Co., Battlo Creek, Mich. t Postum makes red blood. ’ “There’s a reason,” and it Is ex plained in tho little look, “Tho Road to Wellville,” in pkgs. Ewr rrnil the above letter? A new one nppenrn from time to time. They • rr genuine, true, and full of human Interest.