Indiana State Sentinel, Indianapolis, Marion County, 8 March 1893 — Page 9
PMS 9 TO 12. ESTABLISHED 1S2L INDIANAPOLIS, WEDNESDAY MORNING, MARCH 8, 1893 TWELVE PAGES. ONE DOLLAR PER YEAR.
SEGOND PART. t
i )
KEEP UP WITH THE TIMES.
THE INDIANA FARMER MUST KEEP HIS EYES OPEN.
T.ituw'of Scientific Knowledge The Orchards and Tlieir Products Compared Observer's Notes If o. 8 One Point to Be Noted. Seasoning Farm Jlorsen sllosand J'.n milage Auction Sales for Farm l'roduce "sentinel"' Pointers A Collection of Valuable lieceipts.
The farmer who will not keep abreast of the propren of the sa does not have a Iright iutura before him. Competition mone producers id preat, and profits exist more in the quality thaa the quantity of products tbat maybe pat upon the market. There is not usually any eurplas of choice vegetables fruits or eren stock upon the market, and the prolucnr of the Lest praia etili has it within bis pewer to dictate prices to a limited extent at least. In no department of rural work is the value of scientific knowledge and practice more emphasized by the variation in the incomes of producers than in horticulture. Our attenticu is called to two orchards whose producta tin;! the same markets. The owner of one is a fairly intelligent man, with noma education, is a trood citizen, bat he never vaiued the work of pcintilic experiments us highly as it danerves. Lust year his apples dropped otr Ladly. Those left on t.'.e tree were incline i to be scabby a mi diu not color ud as nicely as they bhoald have done. A lr-e lot were shipped to the East, and failed to pay expenses of barreling and ehippin. The grower had packed and marketed his crop as well as he knew and toiay he regards ayple-growing aa an uncertain business. The other orcbardist is a careful reader cf evervtinz partaininz to hia work, lie learned that our scientific horticulturists Jied discovered remedies for the two trreat fecouvea of occnardisti the applu worm a.id the scab, lie bought a graying macuine and bean work lust pi in a as e on tvj th leavts uui'i.ded. With the outlay of a few cents per trte he eavei his fruit from the ravages of f-mi an I insects. The other day he told The .Slntinkl farmer that the gpruyiuj; mm:li;ne was worth S-jiR) to hißt last year. Hi apple crop wai fair in quantity and very fine in quality. The?e two caeo are illustrative of two clauses. Tho public ss willing to pay for choice fruit. The progressive orchardist will buppiy this detuned and maüe cvi.e money. The man who Iaüs to avail hi melf of the cid of ecietici and continusa to iurnish a common article when a choice one is demanded must co to the wall. Tl: iuture will only intensify this condition of thinps. While strivingafter quantity the progressive farmer will he av:tke to all the aids of fcienco in assisting to improve quality. Oherver's Xotm No. 8. "Observer" sajs :!iat ninry farmers are turni.ig to diirjiisj. Wou! : Lt u.lvise in to ttkj etnek ia a crresiery. custiu Hi out The Sin o.'i-r 10 build ami operate it iut a few weeks tn 1 prove that the crewuery vi. I do all taal ii claimed for it. I.vocikkk. That depends upon eevernl things. Hundreds of thousands of dollars are !- in annually invested in these Inrjre factories, and 1 know that some of them have brought disappointment. An aent troes into a county and after talking up Ids creamery ht oilers to take a tew representative inon to a western town where the operations of the factory may be etudie j. There men go and find a community that i thriving in the dairy industry, and its prcsperi.y ia in large part due to the creamery. Ihey return and report to their neighbors what they have s en. and the conclusion is jumped at that pu jI a creamery is just what s needed in this county or township, tctk is take n by tha farmers, notes Leiru' given for the amount taken by each. The creamery is constructed and it does very good work. The xictea are collected, the aircnt Jtavt-s. Now here is the sum of c3.(;(M) invented by men who need all tue money they hav but the factory is confidently expected to repay that amount within a short time, and to make the community as prosperous as the one visited by the committee. .Now the qne3tion arises, will it do this? I ypeak only whereof I know when I eay that there ro plenty of these factories standing idle throux"Out thia country and the investment has proven a total loss. What ia the matter? Ad answer is easy to find. In the first place, it is no ea?iy matter to cet a ;itlicient amount ot tnilic in mögt neignborhoods to kep Fuch a factory running at full capacity. .Scores of people may make a promise to furni.-h milk, but when the time comes they fail to do eo. Otners furnish milk for only a few months in the year. It new worl:, and come wait to see what th-i outcome will Le. There is a lack of system and order. On paper there is a fu l complement of cows, but in fact thera ia not over half enough during the Ummer and less during the winter. Then there is inexperience in the factory, or elaa b;jr ea'ariss to experts. Thsre are little jeilousi-. a and suspicions. All breeds of cowd are represented, and one farmer it pure that a neighbor's cows furi.isb too little butter fat ia the miik. .Soon the factory shuts down. Now. "Inqu.rer" will please understand that this doe9 not always happen. I am telling why many creameries have failed. If he knows that his community has enough cows to supply a factory: "if tha patrons wi I bo loyal to it; if the community is one that pulls together; if most of the people havo had eome experience in dairying; and, lastly, if the factory cons only what it id worth, then you may do yery well to iuvt:-t If all of you uiean bueines-j you should succeed. Use only businees methods in building your factory, and then run it in the same "way. Will those of our readers who have had experience in public creameries kindly writ, giving their experience? We want both sides, and hope the facts will aid others. OrtsEiivtn. On Po'iit to Jl-i Note-1. When TrtK Sentinel Farmer s man who does not rea l but succeeds anyway it seta Lim to wondering how great such a man's eucces would be if he took advantage of the truths that he cannot well learn by expTtence, because their existence is hated upon farts beyond his personal knowledge. Take for instance the feeding of cotton gd meal, both for the maintenance of fitoe'e and for manure. As our readers know there are two kinds of this meal. th decorticated and the ondecorticated. That in to say, by one process the hubs of the seed are removed before the oil is pressed out, while by another the oil I extracted without removal of the hulle, and so the ir.eal is called unundecorticate 1. A ton of the latter is not so rich as one of the former simply because part of the weight is due to the bulls, which have a low feeding value. The diSerenca of value ia tiie two kinds
of meal depends . upon quality, but the decorticated is probably worth from 03 to 50 per cent, more than the other. Two samples analyzed by Prof. Vorhees showed a difference of 513 a ton, estimating the elements according to commercial value feeding purposes. In this case, however, the decorticated was good, the nndecorticated was poor. The manure made from feeding the decorticated is much the more valuable also, as it is far richer in nitrogen, phosphoric acid and potash. This is also due to the absence of the hulls, which Kives more weight than quality. Of the two samples mentioned above the manurial value of tho decorticated meal was $10 oer ton greater thaa that of the other. When the food value and the value of the manure are estimated it can readily be seen that the man who nnwittinply buys and feeds the undecorticated meal at the same price as the other is the loser by many dollars a ton. The decorticated meal is yellow in color and is usually finer than the other, but a sure test is given by Prof. Vorhees, and the writer believes it can be made worth many dollars to each of ie readers who fend meal and are not expert judjres. The test is as follows: Take a half-ounce of the meal, place it in an ordinary water tumbler, 11 the tumbler two-thirds full of water and let the material Bettle. If the meal contains pieces of the Lulls they will petti first and corer the bottom of the tumbler with a black residue; if the meal is of good quality few. if any, black specks of tho hull will be seen on the bottom. This method is capable of execution by any one. and will indicate at once whether the meal is decorticated or undecorticated. S"Jsonn5 Tarm Horses. Spiing is the hardest season of the year on farm horses. During the winter they are partly or wholly idle, and they come oat of the etables with softened muscles and tender shoulder?. spring work pushes, and too o:tsn tsams are overworked. They loosa flesh and becomo ja led before the spring crope aro planted, 'it is far better to do only moderate work for the first two week. This does not mean not half work at all, but only a little husbanding of strength until the muscles havo become hardoned. The horse that in grain-fed during the winter bears np under epring work better than one kett in pocd condition on more tu!kv food. The oats, bran and corn ration make firm tissues. In any cape it is but humanity to accustom the teams to work by degrees. Shoulders should be washed every evening with strong salt water, and the draft on coliar carefully adjusted. Hame hooks ou most patent hamea are too low, letting tho weight come on the point of tho f iioulder. Collars are more often too larp.e than too small. Silos nnd Knilngir. The Maryland station inaJe Feme experiments that will have interest for those possessing eilo. Thrao cheap silos of matched lumber were built in 18SS. Tho sides of two of them were coated with crecsoto of oil, when bui.t. and tho third received no preservative dressing of any ?ort. When the third pit was emptied last year, the wood, Virginia pine, was eo rotten that a foric tine con d bo pushed through it, while the other two pits were in good condition. The app ication of oil pays bijr. Another poiut: When pita are emptied ali mouid ehordd be scraped olf the sides, should there be any, eo that decay may be prevented. Whole corn, was putin one silo, but did not giva satisfaction. It molded worse than tho cut and the lon stalks made it most unpleaflHnt to handle. It ia important that each pit be mad- eutliciently small to permit the silage being fed as faet as decomposition takes place at the surface. Probably three inches a day efiould be taken out for a day's feeding to insure the palatabiiity of the next day's food. Corn was cut for ejisilags at three stages of growth first, when the kernel was yet unformed ; second, when it was milky; third, when it was hard and nearly ripe enough to harvest for grain. The last gave much the most dry matter, and this is in accord with the views anil practices of our advanced eilosts. Tho food contains le.-s water and more nutriment. .haJiow culture gave 10 per cent, nioro dry BubHvauce than deep cultivation. Thee experiments were practical and will be helpful to the farmer. Auction Snlen for Fnrm Produce. The present method of disposing of the products of the farm through commission houses does not givo perfect natisfaction. The most of the produce consigned by tho fanners is perishable etu T, and u few day's delay in disposing of it often impairs its value seriously. Then, too, kooio houses do not make as prompt returns as tho ehipper thinks possible, and if thvre is any loss through tho neglect on ths part of the consignee, the owner of thu goods must bear it. A correspondent of the Country Gentlrvi'in has bten investigating the auction sales of produce as a substitute for present methods and writes as follows: "I have been ask-d the question hundreds of times within the past three yeara, 'How shall we market our butter?' It has been a hard question to answer. .Many times I have advised to make a quality that would stand the criticism of the market and then 8-nd it forward to some reliable merchant or dealer when it was fresh and at its best. At a recent visit to Chicago I attended a sale of California fruit. 1 got. an idea there that I think will solve the question of how to market our butter. When the fruit ia shipped an invoice is ent forward giving the name of the shipper and a detailed invoice of each lot, all of which is stampe 1 with th shipper's name. The invoice is printed on cards giving the quantity, mark and owner's name of each lot. On arrival :he goods are placed in a warehouse, arranged so that each lot can be easily inpected by the would-be purchaser. The next morning after the arrival a sample of eacn is opened for inspection. The buyer inspects the goods, makes his notes on the invoice card and is readv for
Unlike the Dutch Process
No Alkalies or Other Chemicals
are used in the preparation of
W. BAKER & CO.'S
ÄakfastCocoa
tp Horn
Make3 an every-day convenience of an c!d-tirne hxury. Pure and v.holesome. Prepared with senspvious care. Highest award at ail Pure Food Expositions. Each package makes frfro larg; pies. Avoid imitations and insist on having tho NONE SVCH brand. AIERRlLL Sc SOLLE, Syrsaae. N. Y.
n tefttrh is absolutely ' Mj pure and soluble. I ! i t' 1 1 Ithsumorathanthrretimet
''t j , ' I thattrrnytit of Cocoa mixed JV'Hwith Starch, Arrowroot or rSTSuear, and is far more eco
nomical, costing ics3 than one cent a cup. It is cteUcious, nourishing, and easilt DIGESTED. Sold by Grocers everywhere. W. BASER & CO.. Dorchester, Mais.
business. At nine o'clock the buyers meet in a room adjoining the warehouse, where the poods are put up and sold at auction. In two hours the goods are net only sold but put up and removed from the warehonso. making room for now receipts. And one of the best features of tho scheme is that the net receipts are romittad to tho shipper the day of the sale. If this system of marketing our butter couivl be established and made practical, it would bo of incalculable beneüt to the dairymen, as it would bring quick returns and stimulate to better quulity. Now our butter is sent to market, and it is often weeks and often months before remittances are made; frequently it is held uutil it is stale end of! color." i:Tect of Feed on Quality of Milk. One of the agricultural experiment stations recently asked the following questions: "Is it truo that the kind of feed a cow eats has noinfluence worth speaking upon the quality of her milk?" "Js it true that the farmer who feeds highly nitrogenous mill feeds and byproducts in the endeavor to keep his milk up to legal standard of quality (in states which lix a standard by lav?, attains no nearer to the end than does his neighbor who. having the same breeds of cows, feed9 onlv cob-meal, corn and timothy?" These are old questions, and it seems as if it were time that our experiment stations had solved them. Tho etat ion quoted can find little or no improvement in qna ityof milk by generous feeding, and believes that food aOecte quantity only. It attributes tho percentage of cream in the milk to the breed or personality of the cow and advices the careful selection of animaln. The advice is certainly good and bhonld be tnken, but many dairymen will be Blow to believe
that the character of tho food does cot affect the quality as well as quautity of miik. Several of our stations think that they have found that they could increa-e tho percentage of solid matter in milk bv rich food, and the belief is quite common nu ong dairymen. It is true that tho individuality of the cow controls the quality of the milk in a drgre, and too much stress cannot be laid upon this fact. Until it is proven otherwise it will he hald that both breed and feed afiect both quality aud quantity of milk. The Position of the Farmer. The farmer of the future will either come to the front in this country at an early day or he will accept the seat reserved by our pushing competitors for him that of an inferior order, a governed class. The latter we cannot endure, and yet will we push forward and obtain our true position through force of character, strengthened by trained mental power? The man who loves agriculture and has a true feeling of brotherhood looks upon the future with anxiety. If we win and stay on top in this county it will be through the power that intelligence gives. There is no other permanent ground. Maiiiirial Value of Urun. In feeding bran all the profit is not gotten in growth or in lle&h. The manure from bran-fed animals is far moro valuable than that from corn-fed ones. The starch in the corn is wortii nothing in the manure as carbon is in abundance everywhere for plant growth ; but bran ia rich muscle-forming elements and these contain the costly parts of fertilizers. Tho manurial value of a ton of bran is more than half the usual Belling price. In calculating the cost of rations take into account the manurial value. Valuable l.ecines. Sweetbread Croquettes A large cupful of minced Bweetbreads, one-half teaspoonful of salt, one saitspoonful of white pep
per, a dash of cayenne, a teaspoonful of lemon juice and a very little of the grated rine. Mixed with the following sauce, and when thoroughly cold, shape into croquettes and roll first into cracker thumbs, then in beaten eggs, and again in the rolled crackers. Quenelles of game ere very nice, especially if a fcance piquante be served with them. The meat of the cold game, freed from the skin and gristle, is pounded in a mortar with a little fat pone or cooked bacon, seasoning, herbs, and a littlo Dutmeg. then made into tiny sausages, with eome gravy, if too dry. These sausages are dipped into beaten egg, rolled in brown raspings, and fried in boiling fat; served in pyramid form on a dish, garnished with fried parsley and the sauce handed round in a tureen. Cake Mix thoroughly one-half pound of flour, one-half pound of ground rice, onehalf pound of currants, one-half pound of sugar, one half pound of mace and cloves, some mixed peel, a few bitter almonds (pounded), some sweet almonds (split) and one teaspoonful of carbonate of soda; melt one-half pound of frc-fh butter in three-quarters of a pint of warm milk, and the yolks and whites of four eggs beatoa separately, pour this by degrees on the dry ingrediants, add a giaes of brandy, beat it well, put into A buttered mould and bake. Beat up one-half pound of icing sugar with the whites of one and a half eggs till still and smooth, add a little orange-flower water. While the cake is still warm spread the icing over it evenly. Ornament with candied fruit and put in a moderate oven to harden, but not to color. Sauce One pint of boiling cream, to aven teaepoonfuia of butter, four heaping tablespoonfuis of Hour, one half teaspoonful of salt and a pinch of white pepper. Melt the batter and when it bubbles stir in the flour. Cook for a few minutes, but do not a low it to brown, then pour upon it slowly the boiling cream and stir till perfectly smooth. Add seasoning and mix with the sweetbreads. The sauce must be very thick, otherwise the croquettes will absorb the fat. The croquettes are fried in deep fat hko doughnuts, and it is essential th&t the fat be very hot. As soon as they are a line brown skim them out. If allowed to cook too long they will burst. The croquette moulds are rather large for these delicacies, and it is more satisfactory to shape them with tho
hand. This is easily done after they are ro led in cracker dust the first time. A good wsy is to drop a tablespooful of the mixture into the cracker dust and when coated finish their preparation with the ringers. Tomato sauce, such as is served with chops and fi h, is an excellent accompaniment to these croquettes. Orange jelly is apt to be an insipid dish if it is served alone as a dessert, or if it is made of a mixture of orange juice and water, as ii so often is. If, on the contrary, it is made with sweet-rinded Mediterranean oranges of pure orange juice.well flavored with the grated peel, it is as delicious as it is brihiant in appearance and needs no vulgar addition of cochineal to give it color. It forms an atttractivo garnish to Bavarian, creams and other cold desserts, or a mold of the jsllv filled with bits of orange pulp, preserved and flavored with eherry, makes a 6imple, excellent deesert itself. The best
rule for the jelly includes two cups of orange juice, the grated rinds of three oranges (using only the yellow part), a cup of surar and a third of a box of gelatine soaked in half a cup of the orange juice and melted with half a cup of bohing water. Mix all these ingredients. Add, if you wigh, a teaspoonful of curncoa, though most persons prefer the pure orange flavor. Strain the jlly through a flannel bnz two or three timet to make it bright and shining. Ex pert cooks sometimes mix a little blotting paper, made into a pulp with water, in thefr jelly before it is strained in order to clarify it, but with the excellent gelatine now in uso this is not often neceeary. Orange Granite An orange granite is a refreshing ice which it is customary to oifer during the course oi dinner like on ordinary sorbet or Iloman punch. It is usually served after the roast. Grate the yellow peel of three, oranges into a pint and a half of water. Add a pound and a half of granulated fugar. Heat the svrup till the sutar is entirely melted and it aiii ost comes to the boiliug point. Prepare the lobe- of eix oranges in exactly the same way that they are prepared for moulding and jelly. Let the orange lobes pteep for two hours in the warm syrup at the back of the stove where they will not cook. Then brin the syrup again 'to the boiling point and strain out the orange lobes. Freeze the pyrup to icicles by oacking; it in tho can of a gallon freezer without the beabr, using ahout two quarts and a half of salt to ten quarts of fine ice. When the granite has bean p acked one hour, scrape the frozen mixture ofT the sides of the can and mix it with the liquid in the center, but avoid beating it; it is not desirable to have the granite smooth, but full of icy particles. Ker.eat this process at tho end of the second and the third hour, and then add the
preserved oranges. Cover the ice for fifteen tninute-j after the orans are added and serve at once in granite glasses. Evrry Man Should Kend This. If any young, old or middle-aged man eulleriug from nervous debility, weakness, lack of vigor from errors or excesses will inclose stamp to me I will send him the prescription of a genuine, certain cure, free of cost. No humbug. No deception. Address Charles Gaua, box 27L Marshall, Mich.
Ar
V $K ,v . r n -r? rr
THE NEXT MORNING I FEEL PRIGHT AND HEW AND MY COMPLEXION 13 EEFTER. My doofor ssrg it acts firntlr on tfca rtomseh.-Jfrer and kirlncys, iid a pleaamiit lAx.Mivr. Ihi dun;; ia fiiije frum htrbs. aud ia Lire par, d Cur use ais caaily as tu. It's voiicd . ItSHE'S MED1GIHE Ali drapglst s grll it r. S-Tc. ftnl fl.OO n pat Irnre. If Ioucsrifx.t iff I lt.si.!l Tonra-M res fort reinp!. ,unt's Inir.lly Mrtiii lne moves Ike bwl each 4ajr. 1 - ori- rto he f!f hT.llH.MKnecfuitsrr. AlL:-a, OUAiOU f. WOIUMVAIID, U1.UV.S.V.
m hi ii I
BcS Barteaod roltereall tha troctflea tsc flott to a bUious FV.to of the sysra, ton ad Xnxxlneas. )Uua, Pro-waineM, DistreHa aftee eating. uu la tüe f Jo, to. Wliilo theagpoae jtiaitaUe rjooera fciA ben Rhonra la mu-Ljg j
tTcsCadha, yot Cnrtcr'g LI '.Co LItw rffifl 8 equally yaloablc !a Oomrtlptttion. enrtna and rre Vüiiting tble annoying oamploint.'wliUo thoyaJno corroct til dlaordumof theatoiuacUUmiüni tho liTcr aud rvtt!.te tl bomia. Bvoaif tüsjOLig I Acta th7 wold I aimoet priod frothoawr-tM troi'er from UJsili:trsiing ooriauit; but forttttate!ytbolrgrxdr.e!dxyi n(tcinther9,ftnd those Xrho onoe iry Utoin will, a cd tboao little pill vniur.bleln Bomftoy vnrsttat they vail net tx WIS tlC to do wUhout Uis-xu CctateraUaickboa4
mm
is Ol rjaoe of so many Hv that acre la wVre wo icai our grwUboaat. Our pilia cure itwfcUe Cthera öo notCartefa LltUo lirer PCla are wy iraaafl a4 r!Tj eay to take One or two villa tuolu a dose. Thry at Btrictly Y;etable and do not grlye or j) uiy, but by UioirgoEtlo action plooaoaU 'wba caothem. InYiabißtaSccnUs fWefor $t. ol &7 Cragßiata rrerywiawb or eout by mail. CARTER MIDtOSNF CO., Hew York. SmPia. SHALL DOSE. SALL PRICE
211 North Illinois St. INDIANAPOLIS, (KD. A Private Sanitarium for the Treatment of Surgical Diseases, and U.eeases of the EYE, EAR, NOSE, THROAT CHCSS EYES SmiCHTFKED l!l CUE Mlll(iTI And all Diseases of the Kye, Kar, Jfos, Throat Kect-ive Kminentlv Suecevful Treatment. Spectacles Adjusted. 'tVrite for Full Information.
1593 INDIANA STATE
IS93
106
LiOWui I
s ir n nf riOR
Northern Grown Tested Seeds, Furnished Us May & Co., the Leading Northern Growers. ALL SENT POSTPAID.
by
If
Offer N
o. I
Our Ladles' GoilsGilon.
Offer To
PHLOX, ALL COLORS.
O.
Vegetable Garden. Tlii eilloctloQ is ma le up of Undard Tariptiei, and are the l-??t Tfgetal.les lhat can lis r.-.li for family a e; thoy kr particiilnrlr miipUvl to our northwest. For C1."J we ni l send thelNMANA STATE St ono year and our Vegetable Oariiea Collection. .
To every one smlinj? us 1.10 for a year's subscription to THE 1NDLVXA STATE SEN-
i2i TINEL we will send postpaid the following
collection of FLOWER SEEDS, which amounta at seedsmen's catalogue prices to 81.25. This collection includes some Choice Novelties, and is just the selection for a flower garden. ONE PACKAGE EACH. Paii'T Mammot'i firman 29 fcwi- t 1'r' l.ckf"rJ's (.'iioico Mixed J J..iblia t'rystal i'aince Corupacta - l'a :.iMurti uii Till Mixe - y Fii!tT tiarden A ii U ndid niixtura of 2 )J varieties - 1 V-..y-Jatiane... lVtunia F;nt.t Mixed - a Swcot Alyjui'ii White -- - Bai-amn All Color - - V Ciirymnthoüiui.i Tri-Color Mixed - j toili tia Kvery t Undo aud color - Marigold-I t loral -. -
a .-t.i"! ii in Iii u a
i.. , - ....- . -t
ONE PACKAGE EACH.
Watermelon Ice King Onion The 8uitan. - Hadish Rosy 0' en Bran Kxtra Karly Rrfugoo Itet-ie JCctip e Cucumber Karly Rugilao ... Tomato Th iVrfection Lettuce i'rize Taker Kquash Hubbard Carrot Dnnrer'i Improved Parsnip liolln Cron Musk Melon L'xtra Early Hacktnsaclc l'ei.por tioldfii I.;wn , TurDip 1'urple Top C kry Crawford'a Half Luarl , Kfiinach Iaiii Standing Cabbaue Mar' Wakefield Piirup&In Connecticut .. Kadih While Strasburg . ..
Lttuce simpjoa
10c 1 JO loo fo
... ... Sa ... 5c ... l"o ... 0 ... .ro ... .r9 ... So ... 50 ,. r.o ... i"'0 .. 5o . r3 . ?(' .. 5c
THE BEST WATER 1Y)JE.,0N
NOVELTIES. Many of the varieties otfered in these collections are new and costly, being offered for the r i i u i j l. on. nA .r- t-of narl-pf hv ;rpflsmen. Tfif
ursi lime uy us inis seasun, aim are uein suiu au aua j j others are standard sorts which have withstood the test of years and proven to be unsurpassed.
THf XtRA !riLT pSH tlMAoll Offpr NTrt
two wccKs eru(. 1han 1hc roLE vAR1if5
rt ' -
....T-nTnv"- I ! Willi aTtiuT J S1LI "lllll I OfferNo.zL
Novelty Package.
In ourNoTelty Paca(r. will b found nearly alt of tha saw and rare Vegetables and iiower tds of recenl lntrodnetloa. many of the packet costiu 15 and 25 cents ach. II thia collection wer purcbaoad from a Klrm-a it would coat SAOo. W will eud it free. poftrald. to ail endin? " 1 for a year tab scriptioa to Tili: INDIANA STATE SLSTIS tl ONE PACKAGE EACH. P.n.r niant TO-lirian . . .,, 55
Candytuft New tnow OoJetia Pink r.oie Aster White Star - -- -- Verbena iiay'a MammotU.... riiloi Uwarf Mlxd.. ..........- Biliums- Caiuelia i lowered.... 'oj py Mikado . . . IWet i'-rfurt Pr'.f ... I-ettuce New York . Cucumber May'a l'ickliDg.-..-Tomato Volunteer AVater Melon Ice King l?.aa Buh Lima ItAdiah Queen of the Market Onion New Sultan -
OPIUM
Mo-pl.in ITablt Cured in 10 t20ipy. Njay till cured. DRJ. STECHEN 8. Lbaoa,Obid.
SURPRISE BOX.
Our Surprise Box is indeed a surprise to all who have seen it, as it contains many GRAND NOVELTIES as well as a complete selection of both Flower and Vegetable Seeds. To every person sending us ?1. 10 for a vcar's subscription to THE INDIANA STATE SENTINEL we will Fend a SUllPIIISE BOX FREE, POSTPAID. ONE PACKAGE EACH.
Pansy Blue Trinre ... J'lower Uhrden-A-s rie I package of 20U varieties..,
1 aUauis Double ('aninlia, I- low -red.. Chryantli-rimiu W. L. Gladstone 1ianthns Bulendid rarit.;: N.alurt oni l.inprea of India ZTiaiia New Grant........... 'etst Len tz.......M...M.....M........M .. Cab ha ii ro h a d ............. iAttuue Early lrcaaa - Water Melon Kiibr Gold
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THE FINEST CABBAGE.
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