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Relics of an Unknown Race HE fascination of mystery still hangs heavily upon the pre historic peoples of the Ameri can southwest. While science is busy about them and lias T been able to read in the ruins left by them much of the pursuits, customs, habits and religious beliefs of the builders, it is silent as to their origin HU 1 (Inal destiny. What is now southwestern Colorado, central and northern New Mexico, northern Arizona and southeastern ‘Utah, comprising a territory of 200.000 square miles, was at one time, hun dreds, yes, and perhaps thousands of years ago. the home of a race of peo ple who from the peculiar location of their dwellings nre known as the Cliff Dwellers, writes W. C. Mcßride in the current number of the Pacific Monthly. A better conception of the term Cliff Dweller is obtained by bearing in mind the fact that the country wherein they dwelt is unlike any other on the globe. •This territory drained by the San Juan river and its tributaries, and particu larly tha. part known as Four Corners, [where Colorado, New Mexico, Arizona lam i;tah form a Junction, is without a •doubt cite of the most rugged, broken, lerld und desolate appearing regions in •the continent. The zigzag water ■courses, most of which for the greater ipart of the year are absolutely dry, flow i t the bottom of deep gorges and canyons, Bhut in by perpendicular sandstone walls, towering at some place to the height of 2.500 feet. From the main canyons others branch off in various directions, und from these still others until one becomes lost in a veri table labyrinth of cracks of Mother Garth; : intricate system of canyons. On he high deserts or mesas the other extreme is met, for here on every hand rise Immense cliffs and ciag3 of an colors and at all angles, single and In groups, one upon the other In bewilder ing confusion. Worn by the action of the elements Into every conceivable shape aud semblance, a landscape view from a high point is magnificent, gorgeous, sublime. Here Is a natural bridge beside which the famous arch or Virgin!' Is a toy; there Is a cathe- Idal or temple, many times larger than St. Peter's; Just beyond, a baronial castle with towers und turrets, while still beyond, down near the horizon, is a city with it 3 domes and spires twice as high as the Washington mon ument. First Known to History. The first historical accounts of the relics of this Interesting people come from the Spaniard:: aud from informa tion collected by them we learn that the ruins of to-day are the same as they were 365 years ago. Prof. Holmes, of the Smithsonian In stitution, one of the firs*, to study the ruins from a truly scientific method, makes the following classification, which has generally been adopted by students. First —Lowland villages In wbiclt dwelt the purely agricultural classes, the sites chosen being always Jn the most fertile valleys aud close to rivers. k.'cond—Cave dwellings, caves arti ficially enlarged, olten closed and strengthened with stone or adobes of kneaded clay dried in the sun, such as are still used by the modern Pueblo In dian for building tiieir huts. Third—Cliff houses, true fortresses to which tlie people of the valleys probably retired when danger threat ened. It may be well to state here that It is the opinion of most recent Investiga tors that the lowland cities and vil lages were inhabited by a different people from those of the cliff dwellings proper. These valley towns were laid out with great regularity, usually In the form of parallelograms or circles, ap parently with the intent of affording the best protection from the invader or the sandstorms peculiar to that re gion. That the inhabitants of these ruins were the agricultural classes there peems no doubt, for we find Indisputa ble evidence of their irrigation works ns well as of a city water supply. The arid deserts were reclaimed through a system of storage reservoirs by dam ini rig the mountain streams and con ducting the water to the lower plains In canals in the same manner as the government is now doing in many arid sections of the west. When we con sider that they were constructed with out the aid of our modern excavating machinery and explosives, or even tLj common pick and shovel, we are com pelled to admit that here is evidence of an intelligence far In advance of that ever shown by any of tbe Indian tribe l. It !s the cliff dwellings proper, or the ruins of the cliffs or canyons, that are by far the moßt Interesting and the pour of the greatest speculation and wonder. Maj. Powell, United States geologist, expresses his surprise at “seeing nothing for whole days but perpendicular cliffs, everywhere rid dled with human habitations which re pemble the cells of a honey comb more than anything else.” Unlike the low land or valley ruins the walls of tbe cliff dwellings were constructed almost entirely of stone cut to shape, well laid und joints properly broken. Being un gcqualmod with use of lime, they replaced It with a mixture of clay and lAuilerr- jud sometimes charcoaL often colored to match the stone and to-day on this mortar the marks of the tools used and even of the fingers of the workmen are plainly discernible. It Is truly wonderful to note how well this peculiar people turned the decaying canyon walls into account. By the natural crumbling and falling away of the softer strata, caves of all shapes and dimensions were formed which, when partitioned off into rooms and the opening walled up, formed an adobe safe from fire, storm or flood; warm In winter, cool In summer; but more than all a fortress behind which the lord and master of this aerial man sion could protect his family against a horde. A Great Palace. It is this style of ruin that Is most numerous, being scattered promiscu ously throughout the region; In caves ns above described, In the beds of can yons, sufficiently elevated above high water mark, aud on the open mesas; In fact where one would least expect to find human habitations, these mys terious relics confront us. A few con tain but a single room, others, 10, 20 and as many as 50. while the great Palace of the Mancos originally em braced not less than 1,000 rooms with in its walls. One on the Mesa Verde covered an area of 480,000 square feet and contained 600.000 cubic feet of masonry. Great skill was shown In joined the wallß to the cliffs and in Im itating the coloring and aspect of the neighboring rocks, Indeed, in certain narrow gorges one must needs have a good pair of eyes to detect them amid their rugged surroundings. The win dows und doors are small, the latter being very narrow and rarely exceed ing fot or five feet in height. This has given rise to the opinion held by some that the Cliff Dwellers were a race of pygmies. But their mummified remains show them to have been cr the ordinary stature. The cave or cliff dwellers are found from 200 to SOO feet above the bed of the stream. Holmes mentions some so high r.rd well concealed that with the aid of a telescope they can hardly be distinguished from the surrounding rocks. Imagination is lost in at tempting to account for the means em ployed In conveying their construction material and the every day necessities of life to those lofty homes. HAD MADE THE TRIP BEFORE Blinks Was Not the Man to Be Caught Twice, Hence the Seemingly Foolish Cargo. Blinks’ little party was getting ready for Its regular 1,000-mile run in the early spring, and ns Tompkins, who was going along ns 'an Invited guest, stood on the front steps of Blinks' house, he was amazed. If not startled, at the character of the objects which Blinks and his chauffeur were burfily engaged in stowing away in the ton neau aud on the trunk tt the rear. "Great Scott! Bllnksky,” said he, as a huge lawn roller was hoisted up on the. trunk shelf, “what are you loading up with? A spade, a hoe. a hand plow, six pairs of rubber boots and lawn roller? What do you think you’re do ing. giving a garden party?" "Not on your life. Tompy,” said Blinks. “I’m simply getting ready for possible trouble ahead. I took this same trip last year, and I made up my mind then that If I ever did It again I'd take along material to build my own roads when I needed ’em. Jim.’’ he added, turning to the chauffeur, "hoist In those barrels of gravel and cement and wo’ll be off.”—Harper’s Weekly. Displeased by Adulation. Maurice Maeterlinck Is grievously troubled by a fame thnt has over whelmed him. He feels that there Is something uncanny in this breaking of a precedent which decrees that a great man must be a long time dead before he is recognized as great He says: "Is there a single poet worthy of the name to whom this has hap pened? It Is not a good omen. When 1 think of men like VLlllers de I’lsle- Adam ami Barbcy d’Aurevllly, who died without knowing a moment’s glory, I feel I am no longer worthy to die. It has been Impossible to work for weeks. If this Is what they call glory nowadays, then the artist should long for deuth.” Maeterlinck says that he will take refuge In some cor ner of England “till this tyranny be overpast.” Saved From Dreadful Death. An extraordinary scene occurred In the cemetery at Zurawlca, Galicia, dur ing tne funeral recently of a local land owner. The priest had given his last benediction to the departed and the coffin had been lowered Into the grave, and the family and friends were throwing clods on It, when suddenly hollow cries for help broke from the grnve. Most of the mourners ran away panic-stricken, while the priest and sextons got out the coffin and opened the lid. To their amazement, they found the supposed dead man alive. He soon recovered and was able to walk home unaided. He is now perfecetly well. The Kitchen Cabinet 9 i HE pleasures of the table may be enjoyed every day. In every .•IImate, ut all ages, and by all conditions of men. —Brlllat-Savarln. SOME FOOD FOR THE SICK. Set a dish of milk away until It is thick and smooth as Jolly, then put It on ice for an hour and serve In glass dishes with cream, sugar and grated nutmeg. Tomato Cream. —Take a quart of cold milk that has been scalded, add four eggs well beaten and cupful of tomatoes passed through a sieve, with sugar added to taste. Cook in a hot oven in custard cups surrounded with water. Sago Jelly.—Take half a cup of the Juice of raspberries or strawberries, three-quarters of a cup of sago that has been washed and a cup of sugar; boll all together until the sago Is soft, pour into a mold and set on ice to cool. Banana Cream.—Take, the skins from six bananas and cut them up Into i saucepan with half an ounce of gela tine that has been dissolved In a cup of water; add the juice and peel of a lemon, and sugar to taste. Cook gent ly for ten minutes, then pour into It a cup of cream; beat all together and set in a mold to cool. Green Pea Soup.—Take a third of a cup of freshly cooked green peas, one quarter of a cup of cold water, a quar ter of a tablespoonful of butter and Ihree-quarters of a tablespoon of flour, two-thirds of a cup of scalded milk, a little salt and white pepper. Add wa ter to the peas and let them simmer ten minutes. Rub through a sieve and thicken with the butter and flour cook ed together; add milk and seasonings. Strain into a hot cup. Serve with squares of toast. Creamed Fish. —Prepare a white sauce of a teaspoonful of butter and one of flour cooked together; add a quarter of a cup of milk. Season with a few drops of cold flaked fish freed from bones and skin; add the fish to the sauce. Serve in a large, stuffed potato, which has been cut open, the contents mashed, seasoned and re turned to the shell; leave a depression to hold the creamed fish. Garnish with parsley and serve piping hot. Scrape the meat from a slice of round steak with a spoon, leaving all the stringy portion; season with salt and cook In a hot pan In butter. Make In balls before cooking, and lay three on a slice of buttered toast; garnish with parsley. “I REGARD tbe discovery of a new dish us a fur more In- I 11... f .. teresting event than the discovery of a star; for we have always stars enough. h'it we can never have too many dishes.” A WEDDING BREAKFAST. In these days of many weddings when all nature Is in bloom to assist In making them impressive and bcau tifula few suggestions on the Important subject of eating may not be umiss. If tbe wedding repast Is to be a break fast many dainty dishes which would be out of place for an afternoon or evening collation may be served. For a first course at a breakfast fruit seems especially appropriate, and as there are countless ways of pre senting this dish one may. If inge nious, originate something unsual. There is no prettier dish than fresh strawberries with the hulls left on surrounding a mound of molded pow dered sugar and garnished with the fresh leaves of Ihe strawberry, though that is not at all new. Chopped and mixed fruits sweeten ed with a heavy sirup is another appe tizing beginning. Doubtless there may be better ment dishes than fried chicken, but the most of us mortals will still hold to our fondness for the tender fowl. With the fried chicken let us have some creamed potatoes, prepared by cutting In uniforrti cubes and cooking them until tender, then after draining them heat In a rich white sauce made of two tablespoonfuls of flour and butter cooked together, salt and a dash of red pepper and a cup of thin cream or rich milk. Cook until thick, then add the potatoes. With this dish of chick en and potatoes a few tips of aspar agus seasoned with butter and served on toast triangles, all on the same plate, will make the main dish. An unusual salad and very good, too, Is pear, pineapple and nuts with a little dressing served on heart leaves of lettuce. This, with rolls, makes a nice salad course. Strawberry ice cream, with crushed berries as a sauce served on It. and the bride’s cake with coffee, finishes a repast fine enough for any bride. Olives and salted nuts may be served with the meat course, and can dles make a pretty table decoration that may be passed after the coffee. SOME GOOD ENTREES. There Is such a diversity of food combinations, of fritters and vegeta bles, meat and fish used for entrees, that he is indeed hard to please who cannot find one to his taste. Pickled Fish.—Cut into pieces for Plant Secret. An old and experienced florist taught me many valuable and useful things in regard to plants. One of his tricks was that whenever he trans planted any flower or plant he always sifted steel filings Into the new soil before he put In the plant. He ex plained to me that the steel filings rusted when the soil was watered and that the rust made the plants grow rapidly. In the long time that I was associated with him I never knew his method of treatment to fail. serving any kind of white fish, boiled and cold. 801 l a pint of vinegar with one-half a bay leaf, one teaspoonful of cloves and a tablospoonful each of all spice and pepper corns twenty min utes. When It is cold pour over the pieces of boiled fish. When ready to serve, pour off the vinegar and gar nish with parsley. Sardines dipped in fritter batter and fried in hot fat, then served with a hot tartar sauce, are a pleasant va riety to serve. Meat Dumplings.—Season one cup of fine chopped cold meat and mix with the unbeaten whites of two eggs. Shape in balls and drop into hot water or tomato sauce for five minutes, and serve on toast. Fish Timbales.—To each cup of creamed fish, salt or fresh, add one well-beaten egg, and seasoning If de sired. Pack In buttered cups, or in one dish, and steam or bake until firm enough to turn from the molds. Chicken Timbales. —Mix thoroughly one pint of chopped chicken, one cup of stale bread brumbs or chicken stuf fing. one-half teaspoonful of mixed herbs, saltspoon of pepper, half a tea spoonful of salt, a cup of milk or stock and two beaten eggs. Celery salt, cayenne, parsley, onion and lemon Juice also may be used for seasoning. Pack in small molds, well buttered, and steam fifteen minutes. Turn from the molds and serve with or without sauce. A most delicious entree may be prepared from the canned fish balls. A hot white sauce in which to heat and pour around them, is served with them. They are so delicate and spongy that they appear to be some thing quite unusual. T O MAKE n perfect salad there should be n spendthrift for oil. a miser for vinegar, a wise man for salt and a mod cap to stir the Ingredients up and mix them well together. —Spunish Proverb. SOME SUMMER SALADS. Palatable salads may be made tne year round with the standard fruits and vegetables found In the markets. No luncheon or dinner seems quite complete without some kind of a salad. Surprise Salad.—Cut In bits two cold lamb chops freed front skin and bone. Make a Jelly by straining and seasoning a cup of tomato and add ing an eighth of a box of gelatine. Fill small earthen cups with the Jelly, and when firm on the edges, but still soft inside, mix some of the central por tion with the meal and pack into the center again. When firm serve on shredded lettuce with a teaspoonful of salad dressing for each portion. Remoulade Dressing.—Rub the yolks of two hard-cooked eggs through a sieve, mix with a raw yolk, season with salt, pepper and mustard and. little by little, beat in a cup of oil, as it thickens add a few drops of vine gar. Asparagus and string beans make a most satisfying salad, cooked and served with French dressing. Make this by adding a tablespoonful of vin egar to three of olive oil. with season ings of salt, pepper and mustard If liked. Thin slices of radishes used as a garnish for a lettuce and onion salad Is a variety to add to the list. The materials at hand and the geni us of the cook will often produce re sults most gratifying. A most appetizing salad for those who are able to gather the fresh mushrooms is one in which the stems of the mushrooms are reserved for the salad. Cut them In strips, mix with a few shredded almonds and serve on lettuce with French dressing. The stems are to be uncooked. Little bits of left-over salmon mixed with cocoanut. makes a nice salad. The addition of a sour chopped pickle or two gives zest to the salad. Veal or chicken, equal quantities, chopped and mixed with celery, sea soned with a French dressing and served with mayonnaise, is one of our standard salads. To a quart of mixed celery and chicken use a cup of may onnaise. The blanched ends of tender dande lions added to lettuce Is a good com bination. ■ i HE community cannot rise much above the level of the lndl- i pl-u-s- nnlv hv virtual home, and the home rises only by Ihe pull of the community regulations or by tbe Initiative of a few especially far sighted Individuals. —Ellen Richards. How Taste Is Cultivated. People who live in climates where malaria abounds, frequently have to take no much quinine that they get to love the taste of it. and to take if daily, even when they do not need it Just because it tastes good to them And yet quinine is one of the bitter est of drugs and these Bame people did they move away from the malaria district for a few years, would soon get to detest the taste of it Exponent of Economy. txpuncm w« ■ - A widely known Republican was asked if he was for a certain candi cate for governor, and he answered: "No; I don't want to waste him The situation is like an event in a Dublin theater. Some fellow had made a dis turbance in the gallery, and the cry was raised, 'Throw him over! Throw him over!' Thereupon a solemn-look ing man rose from his seat and im pressively shouted: ‘Hold on! Don't waste him! Kill a fiddler with him.'" —Everybody's Magazine FASHION'S LATEST FANCIES CONTRAST OF COLORS IN EVERYTHING SOME FORM OF VARIATION IS DEMANDED. Even the Plainest Coats and Skirts Must Follow the Fashion—Two Excellent Examples of the Prevailing Style. Even In plain coats and skirts there la a fancy for certain forms of trim ming, or the introduction of another fabric of contrasting color to obtain the requisite variations. On the left of the page before you la a becoming coat and skirt composed of the fash ionable lemon shade of crash linen, with these is introduced a striped black and white galatea, which ap pears to face the revers of the coat In front, and forms a pointed cape collar at the back. A narrow strip of the same outlines the basque of the coat, and appears as a panel let in to the skirt to form the under pottlcoat. The wide Breton sailor hat of white Tagel straw Is sim ply trimmed with a large bow of black and white ribbon. Our second illustration is a coat and skirt of dark brown foulard with white spots. The wide collar and- re vers, deep cuffs and sash are all of a thick brown crepe do chine, the sash has a heavy fringe to afford the neces sary weight. The skirt has a plain flounce put on at a slanting angle just plain enough above the knee to grudingly give the necessary latitude for walking. With this is worn a white Panama hat trimmed with bows of white “Teny” ribbon, while the brim shows a lining of brown straw. Both these toilettes ere practical and smart. CHANCE FOR HOME MILLINERS Girl With Taste Should Do Well at This Occupation—May Lead to Higher Ventures. Home millinery is a paying proposl lion for the girl who has a gift for trimming hats. Often women who have learned the millinery trade open par lors In their own homes, where they WAIST OF VOILE This new model is of watermelon pink voile, with deep, plain yoke of the same, to which the blouse and sleeves IDEAS COME FROM ABROAD Imported Models of Blouses Are Ex tremely Pretty and Well Worth the Copying. Linen and sheer lingerie materials are combined in some of the Imported models of blouses. Fine linen, batiste or marquisette may be used for long, semi-transparent sleeve and guimpe, with an overbody and skirt of linen, or the sheer stuff may form a chemi sette, collar frills, cuff frills and per haps some panel or glimpse of petti coat in the skirt. A full length panel of finely cross-tucked linen was uaed with a tucked collar and tucked cuffs on one pink linen, and another in a deeper tone of rose had a narrow, full length front panel with a tiny box plait in the middle and little plaits or tucks on each side. Down the inch wide box plait were set small pearl buttons, which were sewed on with black silk, and a smart little cravat bow fastening the finely embroidered lingerie collar was of black. The grille or filet mesh linen Is supply their friends’ needs In head gear. Frequently a girl has developed by practlco and by studying styles shown In the newspapers, magazines, in the shops, sho is able to apply In a practical way In helping women of smnll incomes to do over their last season hats and to make up new ones. A great deal depends on the make-up of the girl herself, whether she Is go ing to succeed in her home money making ventures. It generally holds good that the girl who has ingenuity and grit enough to make a small in dependent business pay would be successful in a largor venture. Fashion’s Fancies Striped materials are mostly trim med with the stuff, used In the reverse fashion for bands and facings gener ally. In many cases the train of an eve ning gown is finished with a largo tas sel. the material being gathered into It. A novelty belt that is quite pretty Is of morocco, with a design framed by the Interlacing of narrow strips of cut leather. Dark blue is becoming more *nd more the fashion of the hour, and the dark blue tailor-made is the suit of the smart woman. In the regular handbag the flat Idea is still adhered to, and no good dresser will carry a bag that Is more than an Inch thick. The very newest thing in the fabric bags are the ring bags, which are real ly a reproduction, on an enlarged scale, of the ring purses of 25 years ago. Perfuming Rooms. So many ideas are in vogue respect ing new ways of perfuming rooms, that one ventures to describe yet another and more simple novelty which Is be ing used for this purpose, of making rooms fresh and fragrant. This Is known as the violet hanger, which conßtsts of a group of dainty little wicker baskets filled with pot pourrl of violets and covered with silk. These are strung together on long hanging ribbons which can be hung In front of a window, or door, or any place where they catch the breeze, so that the sweet perfume emitted through the wicker work Is wafted about the room. To Court Sleep. Don’t lie with a lot of pillows under your head. And don't think of how much you have to do tomorrow. Nor of all the things you have neglected today. Heave your worries with your clothes on the chair. Have fresh night clothes and sheets as often ns possible. Cultivate lazy evenings, with a short walk, followed by a warm bath, be fore getting Into bed. Leghorn Hat. The ever popular Leghorn hat, lined with a darker straw, is promi nent on the list of correct headgear. An attractive model is swathed with soft apple green tulle, while nestling between the filmy folds is a wreath of small pink roses, making a lovely con trast to the bright green of the tulle. are both gathered. It Is trimmed around the neck and bordering the nar row plastron with a band of lace. This same lace, also a narrow ruf fle of lace, trims the sleeve. The plastron is of white tulle. The Tennis Girl. The tennis girl does not wear her heavy, heelless rubber soled tennis shoes through the streets or in the trolley car, going out to the club, but keps them in a locker there and trips back and forth in neat, buttoned shoes or oxfords which look very trim be neath tho short tennis skirt of linen or pique. The change to lighter, heel ed boots is also more restful after an afternoon spent in running about the court in the heelless rubber-soled foot wear. New Sleeve Trick. The new trick with three-quarter sleeves, by the way. is to have a plait ed ruffle turned back and one turned down. The fabric la usually fine mus lin or net, and it may be black or white, according to the color of the blouse or coat—for these sleeve frills are now used on Jackets. much used In combination with plain liuen, and there are soft, heavy, loose woven cottons which have filet weave to match. These cottons are flecked with white In pepper and salt fashion, and are very good looking in the cool grays and tans, though It seems possi ble that the loose woven stuff might stretch and pull out of shape. Some very likable frocks and suits are made up in gray linen, of which there are many lovely shades this season, and these are best relieved by lingerie of the yellowish, antique tone, though frills and collars, etc., of pure white sheer stuff are pretty with the gray. Jewered Stockings. Silk stockings embroidered with tiny rhinestones are one of the sea son’s new luxuries for ÜBe with sim ilarly adorned evening slippers and jeweled gowns. Of course, they are not selling at bargain counter prices, though the prices asked for a pair of them do not seem high when the rich ness of the silk texture and the work involved are considered. They are worth a visit jjust to look at, even If a woman does not care to buy them. SANDWICHES! What’s tastier than tied Ham It's exceptional in flavor and doesn’t cost a bit more than ordinary kinds. British South African Empire. The South African possessions of England require 10,000,000 postage stamps per annum. When In need of a good laxative give Gar fleld Tea a trial and lie convinced of Its merits. It is made entirely from pure herbs. And would ye partake of harvest’s Joys, the corn must be sown in spring. —Carlyle. Standard of Sanity. Shakespeare was asked if Hamlet was sane. "As sane ns the Fourth of July,” he replied. Bleated Sympathy. Sympathy with animals blesses and humanizes men and women. To get Into real relations with an animal Is a liberal education. It Is something to he really Interested even In a plant and to observe the working of life In any sphere not our own. How much more when that life Is directing a personality which consciously looks up to us and will love us if we will let it!—Christian Register. Ruling Spirit Still Strong. Mrs. J. L. Story, who has just pub lished a volume of reminiscences, tells of a lady relative who had all her life been afraid of damp sheets. When she was dying Mrs. Story en tered the room, to And the fireplace barricaded with a large assortment of bed linen. She was having her wind ing sheet wanned. "I never have lain in damp bed clothes while I was alive,” said the old lady in a feeble whisper, "and I’m not going to do it when I’m dead.” Willing to Oblige. A story comes from a town where firms advertise to sell fish direct to small purchasers. The glowing ad vertisements asked for the sending of half a dollar with a list of the va rieties of fish preferred. One letter read: "I want two salmon, a dozen whit ing, a dozen fresh herring, some floun ders, and If you have them you can add a lobster.” The next day the lady received a letter, which ran: "Dear Madam: Please send another dime and we will forward the fisher man.”—Dallas News. Her Unfortunate Error. A literary lady at a society dinner was given a seat next to a noted scientist whose views were very ma terialistic, and at some remark he made on the origin of mankind, the lady found her temper tried beyond all bearing, so that she retorted: "I really don’t care what you say. I be lieve in the Dible, and there we nre told that Adam was the father of all living.” ”1 really think you are mistaken,” he said with a smile, and so the sub ject dropped. A few days later the lady, writing to a bosom friend, told her of the oc currence and added: "I am too morti fied, for I have looked the matter up and it only says that Eve was the mother of all living, and so I don’t know whether to write to the profes sor or not." GOOD NIGHT’S SLEEP No Medlcino So Beneficial to Brain and Nervea. Lying awake nights makes It hard to keep awake and do things In day time. To take "tonics and stimulants” under such circumstances Is like set ting th© house on fire to see If you can put it out. The right kind of food promotes re freshing sleep at night and a wide awake individual during the day. A lady changed from her old way of eating Grape-Nuts, and sayß: “For about three years I had been a great sufferer from indigestion. After trying several kinds of medicine, the doctor would ask mo to drop off potatoes, then meat, and so on. but in a few days that craving, gnawing feel ing would start up, and I would vomit everything I at© and drank. "When I started on Grape-Nuts, vom iting stopped, and the bloated feeling which was so distressing disappeared entirely. "My mother was very much bothered with diarrhoea before commencing the Grape-Nuts, because her stomach was so weak she could not digest her food. Since using Grape-Nuts food she Is well, and says she don’t think she could do without It. "It la a great brain restorer and nerve builder, for I can sleep as sound and undisturbed t\fter a supper of Grape-Nuts as in the old days when I could not realize what they meant by a ‘bad stomach.’ There Is no medi cine so beneficial to nerves and brala as a good night's sleep, such as you can enjoy after eating Grape-Nuts.” Name given by Postum Co., Battle Creek, Mich. Look In pkgs. for the famous little book, "The Road to Wellville.’’ Ever rend the above letter? A new one nppenra from time to time. Thev *’"* ot •>«»•»