Democratic Sentinel, Volume 8, Number 38, Rensselaer, Jasper County, 17 October 1884 — Page 8

Mr. Blaine has been telling the West Virginians how nuch they have been enriched by taxation. He told them at irafton that at the close of ;he war .their realized (wealth >,t the most liberal estimate lid not exceed $100,000,000; hat in 1870 it had increased to 190,000,000, and in 1880 to $350,00,000. And then he turned limself loose thus: “What agency was it that nerved the irm of industry to smite the nouiitains and create this vealth in West Virginia? It vas the protective tarifi, and i financial system that gave ■on good money.” After mounding the praises of the inancial system for a time, he etumed to taxation as a ource of wealth. “Under the >rotective tariff,” said he, ‘your oal industries, andjyour iron ndustries, and the wealth of rour forests have been bro’t >ut, and it is for you, voters of West Virginia to say whether ;ou want this to continue, or vhether you want to try free srade.” And this sort of thing passjs with some people for statesnanship and powerful argunent The logic of it is just his: “Your state has increasid in wealthsince the civil war tnd during this time you have rad a high tariff; therefore the ligh tariff has made you rich, .t is probably beneath the dignity of a great statesman to ittempt to show, that any relaion of .cause and effect exists letween the two things. It is statesmanship to‘take all that ‘or granted. But why not ake some other things for ’■ranted? Why not say this: There was a furious civil war from 1861 to 1865, in volving an expenditure r;n both sides of eome ss,' 00, () 00,000 of treasure, md the loss of some hundreds )f thousands of lives. You lave grown rich since the war. Therefore the war . and the mmense war expenditure and oss of life made you rich.— Isn’t that jnst as good logic as 31aine ? s? Isn’t it, injact, exictly his logic? It is . the post roc ergo propter hoc argument in which the taxationists ilways indulge, It is as rational as to say that there lave been a member of polar expeditions while we have eeen getting rtch; therefore the polar expeditions ,have made us rich. To the rational mind itiwo’d ippear that taxation is better alculated to impoverish "than o enrich those who pay >the axes. When they are collected, as under our tariff laws, rom some of the people .by >thers of the people, and pocketed by the latter, they are nade rich, no doubt; but the people as a whole can not very veil be enriched by the transer of the earnings oi some of hem to the pockets of others f them. But if, Ju spite of axation, the people have the adustry, the soil, and econoiy to increase their wealth, he beneficiaries of the taxaion system and the econolists of the Blaine school rise p with one accord and say: ve did it all with our little ix. If we hadn t taxed you n average of more than 40 per ent. on pretty much aU the lanufactures you have to buy, ou wo’d to-day be miserable, overty-stricken wretches in . ittered clothes, and with . arely food enough to keep ?. ody and soul together. This ; < a efficiently impudent claim, ;id insulting enough to the 5 itelligence of the people, but is put forth without a blush y the Blaine sort of statesen, and the men whom gov-j-nment has kindly invested ith the taxing power, ihe y eople ought to resent suchan ; isujt to their common sense. Mr. Blaine felt called upon ' *■) make another attack on the . iorrison bill in his Grafton >eech The Morrisan bill,” t dd he “would have struck at '> le interests of w est Virginia i.i many vital respects, and it •• an amazing -fact that the ipresentatives in congress □m West Virginia voted for iat bill.” Now the Morrison ■j 11 was not perfection by any eans,butit ill becomes Mr. 'laine or any economist of his hool to find fault with it It as based on the tariff f i amed .d enacted by a congress contiled bi just such econosta a ..himself, and it speciy provided tnat no duty ould be less than that laid / the WorrilL tariff of j 1861, ich at that time was quite

satisfactory even to the ;pro tected recipients of the taxing power. And, to crown all. it proposed no greater reduction than the tariff commission, composed wholly of recipients of the taxing power and their friends said ought to be made. It ill becomes them to criticise the Morrison bill.—Chicago'Times.

To Blaine—Greeting.

(From the New York Tribune, Scpt.-^8,1872.) If Hueaker Blame thinks be lias effectually ‘squelched’ the Credit Mobilier scandal bv his pompous denial, be may find new exercise for his peculiar talents in that direction in the story which we print to-day. In the course of railway litiga ion, proofs of Mr. Blaine's operations in raitwav stocks have come out and are now i possession of lawyers in lawyers in this city., We publish as much of this business as Mr.. Blaine will find'time to attend to at once. By these documents, the Speaker is .proved to have received 32,500 of assessable s <>ck of the Union Pacific Railway, lE. D., and 2,000 unassessable shares of'the same.— Why was the Speaker of the House dabbling in this business* Why receiving stock? The entries show was assigned to him, among others, to secure the ratification of the Delaware and Pottawatomie treaties and the passage<of i. oill in Congress. Mr. Blaine’s record in regard to railway matters grows dariier as it is examined. He has never yet given any explanation of his conduct iu peddling stock in the Fort Smith and Little Rvok Railroad among his neighborsdn Maine He has now an opportunity Unriseto an explanation of bis extensive operations iu Union Pacific E. D., stock. It may be nobody’s business h >whe has become a millionaire on a Congressman's pay; but it is the business of his constituents and of the country to know how the Speaker of the House or Representatives came into this rich railway speculation.

NEVER GIVE UP. If you are suffering withlowand depres sed spirits, loss of appetite, general debility dlsorded blood, weak constitution, headache, or any disease of a billious nature, by all means procure a bottle of Electric Bitter you will be suprlsed to see theiapid improvement that will follow, you will be inspired with new .ife; strength and actively will return; pain and misery will case, and henceforth you will rejoiee in the praise of Electric Bitters. Sold at fifty cents a bottle by F- B. Meyer 35—6

AGRICULTURAL.

The United States census shows that of the whole number of farms the largest proportion occupied by actual owners is in New England—9l per cent. The next largest is 82 per cent., in the Pacific States; in the West it in 79 per cent.; in the middle West and in the middle group it is 78 per cent.; in the South it is.6o per cent. At the Illinois Dairymen's Associating, Coh D. T. Curtis, in peaking on the subject of grasses, an id we must have plenty of good grass, r we could not expect success in the dairy. We must also have plenty of pure water for the cows. He was not particular as to breed. Select good milkers from any of the breeds, and then keep up the dairy stock by. careful selection in breeding. Vick says that gladiolus bulbs may be kept over winter in sand in the cellar, or wherever they will not freeze. Tuberose bulbs, in order to preserve their germ, which will perish in a low temperature, especially if accompanied with moisture, need to be kept dry and warm. If possible the temperature should not fall much below 65 degrees, and near 70 degrees is better. Kept iu a warm place, in ja.drawer for instance, in a room that is -always heated, they winter in good condition. The Farmer's Magazine thus says regarding sunflower's.: “The sunflower more seed than corn. A bushel .qf seed will yield a gallon of oil, and the residuum is equivalent to that of linseed. The flowers make good dye, and furnish bees with material for wax and honey. The stalks make excellent fuel, ■and furnish a fine fiber for working with silk. The leaves are a good adulterant for Havana fillers, and are eaten iky stock. As food for the table the seeds can be ground into flour and made into palatable, nutritious bread.” If it is our purpose in rearing pigs that they ehall be fattened and sold on the market for pork, it will not be necessary that the dam is a pure-bred animal. Care in this regard is needed only in case of the sire. If he has come of a well-established pure-bred family of good feeding animals, his progeny from well-formed and vigorous common or grade sows are usually all that can be desired as rapid growers and good feeders. Such sows will generally prove quite as profitable for this purpose as the higher-priced pure-bred animals. In fact, common sows are, with a good show of reason, often deemed the better suited for rearing pigs to be fattened than are the pure-bred sows —first cost being left out of the question altogether. They are believed* to be more hardy, from the supposition that their digestive and vital organs are better developed. In reading your remarks on silos and other methods of curing com fodder I was reminded of the way in which it is r often cured in Maine. After the corn is husked ('which is done as soon as the corn is cut) the fodder is put in a mow or on a scaffold—a- layer of straw and then a layer of fodder three or four inches thick, or so as to cover the straw, and so on. Usually some salt is scattered over each layer. The cattle eat it readily in winter, straw and all. It is doubtful whether in this climate and with the com fodder as green as it is usually cut, it could be kept in that way. But if fodder from corn planted for fodder only—to be cut before the corn is matured, or that from com matured, is carefully cured and kept from the weather it makes an excellent food for cattle or horses. If cut and steamed I doubt not it would be equal if not superior to silo-fodder. When left out in the fields, exposed to the weather, mixed with dirt, dust and sand by the rains and winds, it is of little value. —«7. P. S., in Philadelphia Record. I

A writer in the Christian Union says: “Comfortable barns save fodder and at the same time promote tue growth and thrift of the stock. Cattle kept in warm bams require less food to keep up the temperature of their bodies than do those who are kept in cold ones. The temperature of the body must be maintained at its normal position, 98 <degnees. If the surrounding temperature is down to zero, it is evident .that there must.be a great loss of heat from the animal. Every one knows that if the animal were killed the temperature would soon fall to nearly the same degree as that of the surrounding air, yet the great change that would then take place is no more rapid than is constantly going on from the body of the animal. This great loss of heat has to be supplied by the burning up in the system of some of the food taken in the fat of the body. If the animal is -exposed to a verv low temperature, it will require nearly all the food ordinarily eaten to keep it > from freezing. This is a method of keeping cattle warm that does not pay. Farmers are realizing the truth of this, and are making ’barns warmer than they were accustomed to formerly.” The turnip-root celery, under which name this variety-of celery is generally sold, is comparatively little known out•side of our large eity markets, while on .the Continent of Europe it is grown to •the almost entire exclusion of the stalk kinds. In these vtwo varieties of the ;same species it is simply shown how •much systematic ai d persistent cultivation can accomplish in the development of special and different characteristics. While in the one the vital en- • ergy of plant becomes directed to its • development of the leaves, in the other it is turned to the of the roots. In celeriac .the productions of large, tender roots is the object to ba ;attained. These roots, which are irregular, round, of the size of a large turmip, white outside and inside and of a texture similar to patsnips, are princiused as salad. They are boiled like beets, peeled, sliced and dressed with vinegar, olive oil,. salt and pepper. A favorite way of serving this salad is to arrange it in theccrtterof a dish, and surround it with a broad rim of red coldslaw, edged with «<>me leaves (4 corn-salad, the contrasting colors of red, green and whit • making an ornamental anil attractive dish. The sowing of the seed, transplanting and after management differ but little from that of commun celery, except that, as it requires not to be hilled-flip, it may be planted closer, placing the rows two feet apart and setting the plants a toot apart in the xews. To obtain large and tender roots the soil must lie loose, deep and moderately rich, and in ,dry seasons a thorough soaking of water should be given every two or three days. The roots are not injured by light frosts, but they are not hardy enough to winter out doors, and should therefore be heeled-in it a cool cellar, .or kept in box es coveted with soil or sand. —Ameriican Garden.

A Great Discovery. Mr. Willara Thomas, of Newton, la., says: ‘My wife lias been seriously affected with acoaifli 'or twenty-five years, aid this spring tn-oe sever-|y ihxo ever I'tXoie. iSbc imii usee many reaaediej- " itfi'-ut relict, and beimt u:gel (,o try Dr. King’s New Discovery, did with most gratifying results. The first boU lie .relieved her yery much, and the second bottle has absolutely cured dier. She has not had s« good health for thirty years.’.’ Trial Bottles Free at F. B. Meyer’s Drug Store. Large size 35 -«

HOUSEKEEPERS' HELPS.

In frying meat, fish or fowl, never se* them back on the stove to cool in the grease. Always take rap while it is boiling hot. Roast Ibeef, or fowl, will be much nicer if they are kept covered while roasting; it keeps them moist; uncover just time enough to let them brown. Velvet Pudding.—Five eggs, beaten separately, <one cup of sugar, four table-spoonfuls of corn starch dissolved in a little cold milk and added to the yelks and sugar; boil three pints of milk and add the other ingredients while boiling; remove from the fire when it becomes quite thick; flavor with vanilla and pour into a bakingdish ; bake the -whites of the eggs to a stiff froth, add half a cup of sugar, turn over the pudding nd place it in the oven and let it brown slightly. To be eaten with this sauce: Yelks of two eggs, one cup sugar. table-spoonful of butter; beat well, add one cup of boiling milk, set on the stove until’it comes to a boiling heat, flavor with vanilla. Kentucky Fried Chicken.—After thoroughly washing the clucken drain all the water off: never let chicken soak in water. When you are ready to fry it take a clean towel, lay it on the ttfble, lay the pieces of chicken on it and turn the towel over them so as to soak up all the moisture: then pepper and salt it and dip lightly in flour; fry in lard and use plenty of it; lard is‘better than butter to fry chicken in. Have your frying pan hot when you put the chicken in, and give it plenty of time to cook; when it is done, if it is not browned evenly set it in the oven a few minutes, take it up as soon as done; never let it stand in the grease. To make the gravy, put a sufficient quantity of flour in the grease to make a thin paste, and stir it until it is perfectly smooth, then p’d in sweet milk until it is the right consist-nxy; don’t g :-t it too tliick, and htit boi about five minutes, and season to taste; then pour it over the chicken.

These are Solid Facts.

The best blood purifier and system rc gulator ever placed within the reach of guttering humanity, truly ie Electric Bitters. Inactivity of the Liver, Biliousness, Jaundice, Oonstipalicn, Weak Kidneys, or any disease < f ihe urinary organs. or whoever requins an apetizer. tonic or mild stimul.-mr. will always fiud Electric Bitters the best ai d only certain cure known. They am surely, and quiykly, every bottle ut’; ran teed to give entire satisfaciion or m< ney refunded. Bdd at Fifty ce.iti a bottle by F. B. Mej e..

PORTRAITS OF CANDIDATES FREE. THE INDHU STATE S ENTINEL Every subscriber to the Campaign Weekly Sentinel, at 40 cents, will receive <* present, a fine 23x3i» inch steel engraving of our caiKtidstes. CLEVELAND and HENDRICKS This elegant Picture is prepared especially for the Sentinel, and should be in every Democratic home and ciuhr.room in the State. The picture alone will be sect for 25 cents, or 5 for SI,OO. Also CLEVELAND and HENDRICKS Songster, containing over 60 pages, will be sent, postage paid, for 12 cents. Any .erson sending 2 subscr bers for the Campaign Weekly Sentinel with 75 cents, will receive the Songster as a present. Address, Indianapolis Sentinel Co. A Walking Skeleton. Mr. E. Springer, of Mechanicsburg, Pa., writes: ‘I was afflicted with lung and abscess on lungs, and reduced to a walking Skeleton. Got a free trial bottle of Dr. King’s New Discovery for Consumption, which did so much good that I bought a dollar bottle. After using three bottles, found myself once more a man, completely restored to health with a! hearty appetite, and a gain in flesh of 48 lbs? Call at F. B. Meyer’s Drugstore and get a free trial bottle of this certain cure for all Leng Diseases. Large bottles. SI.OO. 33-3

CLEVELANO~-e with his co-operation and assistance, by the renowned Goodrich. Largest, cheapest, handsomest. beat. Elegantly illustrated. Costs more per copy to manufacture than the other lives that arc sold for twice its price. Outsells all others ten to one. One of our auents made a profit ol over SSO the first day. A harvest of gold will he realized by every w -rker All new be gin iers succeed grandly. Terms Sree. and the most liberal ever offered. Save valuable time by sending 25 cents for postage, ete., on free outfit, wh'ch includes large p ospectus bmk. Act quickly; a day at the start is worth a week at the finish. H. HALLETT st CO., July 18,1884—3 m. Portland, Maine.

Wbichts Indian Vegetable Pi lls POK THE LIVER And all Bilious Complaints :Safe to take, being purely vegetable; no griping. Price 25« ts. All Druggists.

HP. BENJAMIN, Having purchased the stand of F. L. Cotton, will keep constantly on hand a full and com piety supply of Lumber, Lath, Shingles, Windows. Ooarsi S sh, Etc., HARD <S SOFT COAL. My stock has been bought for cash, and I can offer superor inducements to cash buyers. Please call before going elsewhere. Rensselaer Ind., Dec. 7,1883. Mi rfi ww rWI frsri W IW We would most respectfully announce that we now have a omplete line in new styles of KURNI'rUBiEI ? a I lo £M? Cliamber sets Cottage sets, Walnut and common beds, Mattresses and Springs, Book Cases, Ward robes, Bureaues, Marble and wood top stands and Tables, Easy Chairs Cane-seat and wood chairs, Kitchen furniture, Safes, <fcc.— PicTurTTframeS,

Carpets, Floor and Table cloths. Rugs, Ottomans, Foot-rests, di'/jU '^ ia(^es > Queensware, Table and Pocket cutlery rlated bpoons. and many Novelties on our ’ 5 CENT COUNTER.

Undertaking department , Our . Undertaking Department is complete. We carry the best stock to be found in the county, Metalic, Draped Walnut and White Caskets, all sizesand prices. Nice stock of Burial Robes. JNo charge for Hearse. C. G. SEARS, OppositeUourt House. dr* \

ONLY TRUE &7IRON WTONIC FACTS RECARDINC Dr. Barter’s Iroa Tonic. It will nurify and enrich the BLOOD, regulate the LIVER and KIDNEYS, andSffokT™ HIALTH and VIGOB of YOUTH! In all those diseases requiring a certain and efficient TONIC, especially Dyspepsia,Wantof Appetite,lndigestion, Lack of Strength, etc., its use Is marked with immediate and wonderful results. Hones, muscles and nerves receive new force. Enlivens the mind and supplies Brain Power. I A OIEQ suffering from all complaints Ml EOpeculiar to their sex will find in DB. HARTER'S IRON TONIC a safe and speedy cure. It gives a clear and healthy complexion. The strongest testimony to the value of Dr. II a iitek’s Iron Tonic is that frequent attempts at counterfeiting liave only added to the popularity of the original. If you earnestly desire health do not experiment—get the Original and Bkst. (Send your address to The Dr. Barter Med.Co.W St. Louis, Mo., for our “DREAM BOOK.” ■ Full of strange and useful information, free. Dr. Harter’s Iron Tonio ts for Sale by all Druggists and Dealers Everywhere. CWHES Q Puts Known to Men of Fame and Science for Removing ILL IMPURITIES OFTHE BLOOD. Aetaovriedgeii Gr»n4, Pleasant, and Efficient Cuts for CONSTIPATION, fiyy*.SE** nYQPFPQIA known by irregular npne- ** «Or &roiH, sour belching, weight and tenderness at pit of stomach, despondency. LIVER C° m pl | »nt, Biliousness, Malaria, Chills and ***'*"’" Pever, causing soreness in back and side" also bottom of ribs; weariness, irritability, tongue coated, skin yellow, hot and cold sensations,eyesdull,dry cough,stifled and obstructed feeling, irregular pulse, bad colored stools APOPLEXY Epilepsy,Paralysis, dire nrurLLA i sound in ears, giddiness, confusion in head, nervousness, flashes of light before eyes, loss of memory. Diseases of Bladder and kinNFVQ urine dark or light, red deposit; MUnd O, burning, stinging,beariagdown sensations, frequent desire to annate, unearlneM, inflamed eyes, dark eirdes, thirst. Disea mu of 14 FART severe pains, fluttering or weight near nt-Mfl I , heart, more so on moving quickly and when lying on left side; out of breath on exertion. IJFAnAPHF dull er sharp pains in temph-s, llLnUnuriL, eyes or head; faintness, nausea. Dropsy is caused by watery fluid. Rhcmnn. tiara, Ac.. by -.ric acid in blood. Bovrel Disorder* by corrupt matter. Worms by the peats within. Colds by choking of the secretions. SWAYNE’S PIIjIiS, by gentle setion. removes the cause, making a permanent cure. Sent by mail foe 26 cents box of 30 Pills; S boxes, SI.OO. (Ia postagestamps.) Address, DR. SWAYNE A SON, Pa. Sold by Druggists.

HOUSEKEEPER’S HELPS.

Boiled Potatoes.—Parboil large potatoes and cut them into thin slices; broil the slices on a gridiron, which has been well greased, until brown on both sides. Season and serve on a hot dishTossed Potatoes.—Boil some potatoes in their skins; peel them and cut into small pieces, toss them over the fire in a mixture of cream, butter rolled in flour, pepper and salt till they are hot and well covered with the sauce. Serve while they are quite hot. Baked Almond Podding. —Beat fine one-fourth pound of blanched almond with a little rosewater, the yelks of nine eggs, a lemon grated and the juice squeezed on it, six ounces of butter, a quart of thick cream. When well mixed, bake half an hour with a paste around the dish. Lyonaise Potatoes. —Take a half pound of cold boiled potatoes, two ounces of onions, a heaping teaspoonful of minced parsley, butter size of an egg. Slice the potatoes, put the butter into a saucepan and when hot throw in the chopped onion, which must be fried a light brown, then add the sliced potatoes, which turn until they are thoroughly hot and of a light color, then mix in the minced parsley and serve immediately. Pressed Chicken.—Boil chicken until the meat will separate from the bones readily; use just as little water as possible to cook it in; after you have taken the chicken out and removed the bones, cut it in small pieces and put back into the kettle with the broth and boil until very tender, then put it into a basin and turn what little broth remains in the kettle over it; put in a press and leave until cold; when cold slice thin. Chicken Pie.—Divide the chicken at all the joints and boil until tender; season with salt and pepper, make a nice, rich, biscuit dough and roll to an inch thickness; line your pan or pudding dish on the sides only, letting the crust roll down over the edge of the pan; put in the chicken, and add butter generously and flour enough to thicken the gravy; let it boil up good, then pour over the meat until covered; boil the top crust and cover, having previously seasoned t.» ta te, pressing the crust well over the. edges; cut places in the tep for the tteain to escape. Bake one-half hour. Pork and Vegetable Pie.—Peel and slice thin six good-sized potatoes onion, one-half pound sweet salt pork cut in thin slices, and fry brown ; *one pound of beef or veal cut thin and also fried rare in pork drippings. Make a good crust as for biscuit, not too rich, line your pan around the sides only, line the bottom with the pork, then a layer of meat, potatoes and onions, season with pepper and salt to f aste and cover with a thin layer of crust; repeat until the vegetables and meat are used up,then pour in sufficient hot water to cover, finish with a crust. Bake one hour in a moderate oven. Dry Hop Yeast.—Peel, wash and boil six medium-sized whke potatoes; put into crock three pints or flour, press the potatoes through colander or seive into the flour; boil a large handful of hops in three pints of water for fifteen minutes, strain the water over the flour and potatoes, mix thoroughly and when only luke warm pour in cold water enough to make the consistency of sponge; soak half a pound of dry yeast and add to It; now let it set and rise very light, stirring it down and let it rise three or four times; stir down each time, then sift three quarts of corn meal into a bread-bowl, and pour the raised yeast into the middle of it, mix until quita stiff; if tins is not enough meal to make it stiff add more; roll out and cut in squares, place on dishes to dry in the air where it is shady; turn occasionally. Be sure to let it get perfectly dry before putting away. Keep in a dry, closed place. This makes beautiful bread ami mils with good flour. -

Brown Bread.—Take three teacups of corn meal, stir into it two cups of boiling sweet milk; when cold, add one cup of wheat flour and one cup of sour milk; into the sour milk stir well one teaspoonful of soda; add one-half teaspoonful of salt; steam three hours. Apple Puffets.—Two > eggs, one pint of milk, sufficient flour to thicken, as waffle batter, one and one-half teaspoonfuls of baking-powder; fill teacup alternately with a layer of butter and then of apples chopped fine; steam one hour. Serve hot, with flavored cream and sugar. Cream Pie.—Three eggs, one cup sugar, one and one-half cups flour, table-spoonful of sweet miik, two teaspoonfuls of baking-powder; bake in a shallow pan. Cream: three eggs, one pint of milk, three table-spoonfuls of flour, five table-spoonfuls sugar; a little salt, flavor to taste, and boil until thick. Egg Toast.—Beat four eggs, yelks and whites together, thoroughly; put two table-spoonfuls of butter into a saucepan and melt slowly; then pour in the eggs and heat without boiling over a slow fire, stirring constantly; add a little salt, and when hot spread on slices of nicely-browned toast, and serve at once.

Macaroni.—Simmer one-half pound of macaroni in plenty of water till tender. but not broke’.; strain off the i water. 1 ike fho yell’s of five and the whites of i, > uoo ha .£ pint of cream, white meat and ham chopped fine, three spoonfuls of grated cheese. Season with salt and pepper; heat all together, stirring constantly. Mix with the macaroni, put into a buttered mold and steam one hour. Potato Balls.—Four large mealy potatoes, cold; mash them in a pan with two table-spoonfuls of melted butter, a pinch of salt, a little pepper, one table-spoonful of cream and the beaten yelk of one egg; rub it together for about five minutes, or until very smooth; shape the mixture into balls about the size of a walnut or small rolls, dip them into an egg well beaten and then into the finest sifted bread crumbs: fry them in boiling lard.