Indiana State Sentinel, Indianapolis, Marion County, 24 January 1894 — Page 6

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THE INDIANA STATE SENTINEL, WEDNESDAY MORNING, JANUARY 21. lSOi-TWELVE PAGES.

FARM AND HOME TOPICS.

the iMPonmcr. or coxuitioxs roil KAl'ID TILLAGE. Other Mutter for the Consideration if Acrleultarlsts The $mall FAriu nail lit Aitruulagen-Hard Time Atfecdne Cattle l'rlcew Extending Our Market -Early Gardening The Uearn Why Home Kail with I'oultrj Sheep Keeiliiis A Herniation deeded Sm- llorc Unul's Household Uinta lleei pe. In this age ol machinery when very little han1 work 1? d"ne by the farmer, it is important that fields be in the best possible share ar.d condition for rapid tillage. The writer never appreciated th loss that comes from a bad arrangement of field boundaries until h onr f'iund it necessary to till a corn-fleM with rows running: the short way of the field, and found that it required Just exactly ') per cent, more time to plow the corn in short rows than it did to plow lengthwise if the long, narrow liell. The cultivation of irregularly i-haied patches and nooks is a costly pW-e of business. Now that we ue tv-horse teams in almost all tillage, tiie lr.-s f,t time and waste of crops by t nrning is a big ium, and with low-pri-.-fd protects the xtra time used in . uliiva tioii often maks big inroads upon the net profits from the crop. In a m-ishbor's lu ll a ditch ran diagonally the entire length. It was neceshaiy to turn on its bank, and the result was ihn ewry i')v in this rice, f-quare full was a point row. The v. ayfe of ground by the ditch was conKidorabk but th Ims-s from turning and 1 ramping w;i.i far greater than the ther. Iif t fall the owntr run a tile .l this :In h and now tho plow can go fom one t-id-; of the fiel i to the other, 'the ixi-ii was not over J2", the int rts on which will be less than J2 per rnnuni. This much he can pave in time wiihiu a month next summer, and Hi- i I at ure of cultivating long rows, the escape- 'f tramping of the crop i:i the cjil-r of the lkM and the ground gained whore the op-n ditch had been, will of much clear profit. This inMain e is given to illustrate the value of siuh improvements in the surface of Fields ar often irregular because adjoining land is wet. It pays to unticrirain Mii h nooks and corners and arlange for long rows. This matter may teem a t-mall civ t j farmers?, but it is not rerard'd as such by those who have tried both ways and know the advantage l regular-shaped fields. Wh'-n the reader has been riding on the railroad has he not been impressed by the number, of trees that are left Manding in plowed fields, taking up the strength of the soil and shading the crops. How many needk-sg trees have you, reader ? 1'asture fields need shade, Miid an occasional tree on the side of tilled land is pleasant for horse and man, but the waste from needless trees in the middle of fields is not business-like. They :ire in the way. They harm crops. Their roots cause breakage of implements. It is better to grub them out. The labor is not usually great if a very windy day is chosen for the work, and the roots on the riqht side are cut first. Then the stumps that stand here and there are a nuisance. They cause loss of crops, loss of temper and breakage of tools. Dig, pull or blow them out. "When done once, this work is done forever. It hastens cultivation and lessens cost. We must study to cheapen production or go to the wall. L.ong rows, regular fields and absence of unnecessary trees and stumps do much to cheapen the work of tillage, save horses much unnecessary lat-r and make farming pleasanter." Tins winter is the proper lime to effect these rt forms. The Small 1'ariu. Our good frir.d. "Waldo V. Drown, always has words of cheer for the man who has only a small farm. He has succeeded n such a one and thinks others can do t . lie says: I met on lately who sold his farm a few years ago and had just $2,000 in cash, left, which, fortunately, was safelyInvested where it brings 8 per cent, intret. This farmer lias learned something about taxation, for while I pay on real estate and personal property 33 mills e n th dollar, this farmer in town pays mills, and he said to me: 'My taxes use up aim- st one-third of my income.' "Now, I believe there is no man who can weather financial storms with so little distress as the farmer, and none who can pet so large returns from a tmall investment. He is never out of profitable employment. "With even a f-mill farm, all the fruit, vegetables, milk, butter and poultry products needed in the faiiiiiv tan be produced, and some hurplus of all, and usually in addition to this the bread stuff and mast of the meat. The firm referred to contained twentv-five acres, half of it fairly good plow-land and the remainder good pasture, set with permanent bluegras3 and containing a spring. It is on a. free turnpike within fifteen minutes' drive of a good market. All that is left of the income from what thi farm wm sold for, after the taxes are paid, will not pay the rent on as good a house as there Is on It. "There is another thing in favor of a small farm little time is lost going to and from from one'3 work, and the man is alwaa within call. If it rains you are at home to do some useful work under cover, or to go to the house and read, and you are your own master. All the big shops may close, but you will not be thrown out of employment, and no iroor union can dictate to you what you shall do or whom you shall employ." ... - ? Hlendin Our Harket. The cry of "adulteration" Is used to prevent the increase of our exports of food products to foreign countries. An American, writing from Germany, says: Kxtended sojourns in Kuroj- justify me in expressing the belief that the market for our food products could be considerably extended here if the proper effort were made. The most important obstacle to be overcome is to clear them 't the reputation attaching to them of being more or less adulterated. In the analysis published by the boards of nealth, our lard, flour, canned goods, etc.. do not always appear to advantage, and their standing in the market is further injur' 1 by malicious exaggerations on the part of the press. I have noticed tbi.s in Germany especially. When American canned beef was first Introduced into the country in considerable quantities, a number of prominent rerman newspapers and farm journals tried to prcjudk-e the people against it by asserting th tt the cattle were diseased and the inode of preparation unlean, but this had little effect, as the demand for our 1 f is on the increase. It may be of interest to state here that there is a good deal more adulteration practiced evtn in Germany than is generally supposed, and as far as my experience K-.es their live stock is no healthier than ours. That a great part of the milk, butter ar.d cheese foil In the cities is adulterated Is a well-known fact. Of a thousand samples of butter lueht at the markets and stores in Uerlin several weeks ago, it was found upon analysis that 174 were adulterated, in many cases with as much a 60 per cent, of oleomargarine. The losses to German farmers by the cattle plague and hog cholem amount annually to millions of marks, and nearly all of the neighboring dates have for this reason

prohibited at times the Importation of German live stock. The inspectors of meat In Saxony report that of 60,S4 head of cattle butchered in the slaughter houses of fourteen cities in the kingdom, 11.343 were tuberculous: Herr Hausberg, director of the Berlin slaughter house, said, in a recent address, that of 134,000 CAttle butchered in that city in ISI'2. 21,300 were. tuberculous, and of the B-'l.OOO hogs killed 7.250 were affected with the same disease, many of them to men an extent as to be utterly unfit for food. Concerning the health of the 8.000 noble steeds who were Faerifleed for food In the German capital during this period, statistics are discreetly silent.

Why Some Fall nllh Poultry-. Nearly every farmer keeps chickens, and yet the foreigners are called upon for eggs. 31. J. Marshall tells us why this Is so. Says he: Millions of egjrs are annually imported Why fs, this so? One principal reason is "Why si this so? One principal reason Is because the poultry business on the farms is not managed a it should be. Nearly every farmei in the land, and a great many that are not farmers, are continually striving to supply that demand. Hut only a small portion of them are producting more than enough to supply the needs of their own household. I think you will agree with me that the cost of producing a dozen eggs, under ordinary circumstances, is verysmall compared with their average price in market. Then why are we not producing more eggs, as a nation? First, the lack of practical knowledge of how to successfully breed and manage poultry with a view to profit in egg production. Many that are attempting it are jroing it blind, so to speak, without the aid of any brooks or periodicals upon the subject, but are under the impression that they- know all about it. simply because they krov that if a hen is determined to sit and she happened to have a. few etrgs under her, and if the pigs or something else did not come along during incubation and eat egq, hen and all, she will, at least at the end of three Weeks, hatch two or three wh bits of chickens, to be dragged arcynd through the weeds and wet grass until the gapes or some kindred disease relieves them of the burden of life. This is about all he knows about it and he thinks well, they may import their eggs, this business don't pay. When his hens are successful and lay well he is generally too careless to gather them except, perhaps, on Sunday morning, when he is loafing around lookin after thirps in a sort of a general way, he stumble? upon a nest in a straw stack with about forty ejrsrs in and three hens tring to spoil them. He taks them in the house and nuts them into a bucket of water to test them, to pee which are the least stale: the rest go over the fence into the adjoining field. And about every fortnight the schoolboy is sent under the barn upon his hands and knees upon a timilar errand. He generally drasrs out from two to four dozens of similar produce. No wonder the farmer thinks this does not pay, and well he may when ' the system of "take care of yourself, chickens," rules the roost. Sheep Feeding. A good many of our grain-growing farmers of western New York, says I. C. Reynolds, make a practice of picking up enough sheep late every autumn to consume their spare fodder and coarse grains, feeding them a few weeks until they are fitted for the shambles and then disposing of them in the best accessible markets. So far as I have been acquainted with these feeder? I have learned that they generally realize about as much for their crops in the form of mutton as they could have done in their crude forms and enough more to pay cost of feeding, leaving the rich manure upon the farm as clear profit. Whore such result can be attained it is a good investment in the line of profitable farming. Successful feeding depends largely upon the selection of good, healthy, thrifty, improvable sheep, warm quarters and a. constant supply of pure water. In addition to this, they must have regular feeding of sensible rations by the same man. Sheep are timid animals and nothing that will frighten or worry' them should be permitted. One very successful feeder of my acquaintance was in the habit of gathering every autumn a flock of long-wooled lambs, generally Cotswolds or of other good mutton breeds. He thought they made better gains than older or more common sheep. They are of right age to find a very ready sale at highest prices. Others have succeeded fairly by feeding older sheep of Merino giades. Bright clover hay makes an excellent foundation for a ration and it should be fed in appropriate racks. Whole shelled corn and oats in about equal proportions by weight make a good grain ration which is improved by the addition of wheat bran. Many have found it a good practice, after the morning feed of hay and grain is consumed to fill the racks with straw for them to pick over until their evening feed. Water should be brought to them In their sheds o that they may help themselves freely at any time, without going out into the cold. Sheep, even in cold weather, will drink quite frequently if water is of easy access, although they may not drink much at a time. One thing of the greatest importance is that they Bhall be fed regularly, at stated times, every day and by the same man. Karly Gardening-. Th noted gardener, 3Ir. T. Greiner, gives th? following good advice: "Success in market gardening nowadays depends chiefly on being one of tha 'early birds.' In order to be able to bring your products before your customers In advance of your competitors you must have an early start In planting, and before you can have that you must have your supplies in time, and to do that you need seed catalogues the very first of the new year. It will be none too early, when this comes before the reader's eye, to ask dealers for their catalogues and price lists, ar.d none tro early when these come into your hands to look them over carefully, study your needs, and how they can be best supplied, and then place your orcers without delay. This, for the market gardener, is simply a necessary business transaction. We wish to have early potatoes, and must sow the seed not later than early in February If we wish to be ahead of our competitors. For the best results with onions we must start I'rizetaker plants eight or ten weeks before we can set them in open ground. At any rate I aim to finish sowing seed in plats or on the benches by March 1. Cabbage, lattuce, early celery and earlycauliflower seed also ought to be sown by about that time, and altogether It seems one has but little time to lose between the time when seedsmen usually Fend out their catalogues and the time when the seed is wanted for sowing. Even if no delay occurs between the placing (on the gardener's part and the filling on the seedsman's part) of the order or orders. It is not safe for the commercial grydener to be tardy In doing his part in the transaction. Make sure of every point and leave nothing to chance. Hard Time Affecting Cattle Frlre. Summarie of receipts and shipments of live stock at the great market centers of the country for the past year, says the National Stockman, show quite a decrease in the receipt of cattle. Under ordinary qjreum stances such falling oft in the supply as has been experienced In the past six months would have affected values quite a good deal. The feeder who six or nirwe months agt figured on lighter supplies and consequently higher prices for cattle during this fall and winter made no great mistake. He was only unable to foresee tho financial stringency which Is now prevailing, and to judge the effect of it upon the cattle markets. The classes of people who are now out of employment in our great eitle are as a ruPs our greatest meat eaters, ,The- volume

of trade at the butchers' stalls Increases or diminishes as the working classes are busy or idle. It is very apparent how greatly the demand for beef Is affected by any depression which disturbs labor, for the laborers of cities eonsum the greater part of the fresh meats. Had the business of this country been as brisk during the past few months as it has been at the fame season for the past five years there i no doubt but cattle prices would have made quite a different showing. The demand has fallen off fully as much as if rot more than the supply, and taking everything into consideration prices for cattle have done remarkably well. If beef could be cured and held for future markets, like pork, the case would be different. As it is the demand is greatly affected by the available cash to pay for cattle, and butchers are often obliged to curtail their operations on account of their inability to collect.

A Regulator deeded. The writer put up a new stove two months ago and since then has carried from the cellar every ounce of coal used in It. It used up an Immense amount of fuel and ttlll did not give wholly patisfactory heat. Investigation proved that the draughts could not be nicely regulated. If we closed them we could not get heat enough; if we opened them we had too much heat, and wasted fuel. A damper in the stove pipe gave just the check needed and we have been able to save enough coal to run a grate fire. Before that, fuel was wasted In heat that went up the chimney. Now we get the benefit of it. That stove is like most men. They waste time and energy by doing too much or too little. Wh n they do too much there is a surplus wasted: when they do too little it is almost all wasted In-cause the job amounts to little. Such men need a damper a regulator and the place for it is Inside the head. It may bö'a question, though, whether the average man most needs a damper or a draught. Rural New Yorker. Some Horse "Dont'.." Don't keep my stable very dark, for when I go into the light my eyes are injured, especially if snow is on the ground. Don't make; me drink ice cold water or put a frosty bit in my mouth. Warm the bit by holding a half minute against my body. Don't compel mi to eat more salt than I want by mixing it with my oats. I know better than any other animal how much I need. Don't forget tho old book that Is a friond of all the oppressed, that says: "The righteous man is merciful to his beast." Exchange. Don't forget to file my teeth when they are jagged and I cannot chew my food. When I get lean it is a sign my teeth want filing. Don't trot me up hill, for I have to carry you and the buggy and myself, too. Try it yourself sometimes. Run up hill with a big load. Don't leave me hitched In my stall all night with a big cob right where I must lie down. I am tired and can't select a smooth place. Don't say whoa unless you mean it. Teach me to stop at the word. It maycheck me If the lines break and save a runaway and srrmshup. ,t . AITLKS. Ileclpes for Yarion Kseellent IMhen .Made of Apple. A nvost delicious compote of apples is made of firm, tart apples, peeled, cored and quartered. Put the apples in the oven in a pcecelain-lined dish, with just water enough to prevent their burning. About a cupful will be required for a quart of apples. Add a cup of sugar and the yellow peel of half a lemon in bits, and let the apples cook, covered with a china plate, for about threequarters of an hour. At the end of this time the quarters of apples should be nearly transparent and thoroughly done, but whole. Cool a little of the juice, and if it is not yet a jelly boil it down to one. Remove the apples to the dish in which they ar' to be served. For this amount of apple add a tablespoonful of brandy to the jelly and pour the jelly over the cooked apples in the compote dish. Let them then stand for at leat twenty-tour hours to become thoroughly set before they are served. Serve them with whipped cream. A compote of apples, cooked whole, but peeled and cored, is very nice. It may be prepared in the same way as the quartered apples, except that the place of the cores should be filled by some fine jelly or marmalade, like crabapple or peach. The apples may then be served surrounded by whipped cream, sweetened and flavored with maraschino. Ginger apples are made by boiling a quarter of a pound of ginger-root in a quart of water. The ginger root should be scraped and cut in slices. L.et it boil in the water for half an hour. Then add four pounds of sugar and the juice and yellow rind of three lemons, and finally five pounds of pippins, peeled, cored and cut In quarters. Boil a few of the apples at a time In the syrup until they are clear. When they are all cooked in this way pour the syrup over them with the ginger-root and lemon peel. Let them etand sealed up two or three weeks before beginning to use them. Any firm, well-flavored fall apple will do for this purpoee. There is a large fall apple that . frequently has transparent places through its pulp, which makes an especially nice ginger apple. A small, sweet apple like a russet Is generally chosen for a spiced or sweetplckled apple. As russets do not come Into perfection until uprlng, a small lady apple may be used In the fall, or any very firm, sweet, small apple. Stick two cloves in each apple. Take out tha flower of the apple and the stem, but do not peel it. Make a syrup in the proportion of four pounds of sugar to two quarts of vinegar. Boil the apples whole in the vinegar and sugar until they are tender enough to be pierced with a straw. Then add two ounces of cassia buds and about an ounce of whole mace. A little ginger-root is an excellent addition to this spiced fruit. Put two ounces of the root, scraped and sliced, in the vinegar and sugar oefore you begin to cook the apples. N. Y. Tribune. Hoaneliold Uinta. The most thorough housekeepers are learning the value of charcoal as a preservative and purifier and absorbent of moisture. Many keep a shallow vessel filled with it broken quite fine in the ice chest and food cupboards throughout the summer. A few pieces of- it are often put into poultry or game that has been drawn, when, if wrapped in confectioner's paper and hung In a cool place, they will keep sweet several days. Fresh fish may be cleaned, sprinkled with salt, wrapped in paper, and then covered with charcoal. To clean gilt frames rub with cold water, or, after dusting the frames well, paint the gliding with a camel's hair brush flipped In the following mixture: One gill of water In which one ounce of common salt, one ounce of alum and two ounces of purified nitre have been dissolved. Cabbage Is as delicate as cauliflower in the summer and fall If boiled in plenty of water, to which a teaspoonful of soda has been added, as fast as possible for twenty minutes or half an hour, then drained and dressed. In winter it should be cut In six or eight pieces, balled fast, in plenty of water for half an hour, no longer. Always gave 1t plenty of room, let the water boil rapidly when you put it In the pot. which set on the hottest part of the fire to come to that point again, and you will have no more strong, rank, yellow stuff on your table, no bad odor In your house. An old and tried cleaning solution for black dresses Is a handful of fig leaves boiled in a quart of water till only a pint Is ieft. Dip a brush or bit of sponge in this and rub the spots and stains. Black cloth that Is only dusty and gen

erally grimv may be washed In soap bark water, drying without rinsing. Water bottles and vases that become discolored and dirty should have a raw potato cut in bits and put Inside with a tablespoonful each of salt and washing soda and two of water. Shake well and rinse In clear water. A baked lemon is said to be an excellent remedy lor hoarsness and one that is often resorted to by tingers and public speakers. The lemon is baked like an apple and a little of the heated and thickened juice squeezed over lump sugar. Violet and orris make the best combination for bureau and ci.ilYonier sachets. The orris imparts a delicious odor of cleanliness, ar.d the violet giveg just the suspicion of actual fragrance that is needed. Coffee stains should not be obstinate If treated as follows: Bub tn stain before the cloth has been laundried with a mixture made by dissolving the yoke of an egg in a little lukewarm water. Wash with clean warm water and the stain will vanish with it.

Ttecipes. Oyster Tie Half fill dish with oysters, seasoned, and their liquor added; thicken with braided flour. Cover with biscuit dough and bake. Roast Sweetbreads Dip parboiled sweetbreads in egg. then in cracker dust, pour over them melted butter, and bake, basting with brown sauce. Sweetbreads and Mushrooms Brown one can of mushrooms in two tablespoonfuls of hot butter. Take out. add two more tablespoonfuls of butter and fry four large, parboiled sweetbreads. Add mushrooms, and simmer in covered double boiler. Tartlnes a la Gorgone Mince roughly some underdone roast beef and sme olives and stir them in some of the Gorgona sauce given above, stiffened with a little aspic, and spread with this mixture some brown bread and butter, and finish off as in the preceding recipe. Fork Tie Make raised crust of one pound of flour, one-fourth pound of butter, one-half cupful of hot milk, scattering one-fourth pound bits of butter or lard over paste in rolling out. Line small dish or small dishes pinching a fold around the bottom. Fill with little pieces of seasoned pork and cover with gashed paste, rubbing crust with egg, and take. Parsnip Wine Slice twelve pounds of parsnips and boil in four gallons of vater till soft. Squeeze dry and strain the liquid through a fine sine. Add to each gallon three pounds of granulated fcugar. Boil for three-quarters of an hour. When nearly cold add a tablespoonful of yeast to each gallon. Let stand in tub or jar for ten days, stirring every' day from bottom. Put in jugs and keep full till fermentation ceases, then bottle. Cream of Bean Soup One pint of any kind of beans, half a pound of salt pork, half an onion. Put in porcelain kettle, pour over three quarts cold water, let it come gradually to a boil, and simmer until the beans are swelled; then boil until the beans are quite soft. Then press the beans through a colander or coarse sieve into the water they were boiled in. Thicken with flour or cornstarch and add a little grated nutmeg and pepper. To be served very hot, with fried bread cut In wnall squares. Cutlets a la Chatelaine Trim any cutlets left over, or else braise them and press them till cold, when they are coated with stiff soubise sauce, and served with a compote of cherries prepared in -lis way: Stone the cherries and save the kernels; to each pound of cherries allow a teaspoonful of salad oil, a few drops of tarragon vinegar, and a pinch of salt; add to this a tablespoonful of tarragon and chervil picked very small; tors them altogether, and leave it on ice till wanted. When cherries are out of season use the unervstalized ones. Quick Soup Take a can of peas and cook a few moments until very soft; then press through a coarse sieve and add one quart of milk, or half of milk and half of water, and butter the size of an egg; bring to a boil, thicken with either cornstarch or flour until the consistency of cieam, and add salt, pepper and a dash of nutmeg. Serve hot, with sippets of toasted bread. Rice, potato and asparagus soups are made in the same way. This is a good addition to a meal when you are surprised by a friend who Informs you she has come to spend the day, and your larder is only prepared to feed your own family. Tartlnes de Saumon a la Trincesse Have ready some good tartare sauce, and stir into it some tomato and cucumber cut into tiny dice; Etir into this some flaked salmon or any other good cold fish; have ready some slices of neatly cut brown bread and butter, and spread half of them thickly with this mixture, press down on them the rest of the bread and butter; cut these sandwiches into neat shapes, spread the uiper side very lightly with butter, and sprinkle the side thus prepared with coralline pepper and very finely minced parsley. Remains of cold chicken and tongue may also be used up in this way. Creamed Potatoes Good creamed potatoes are usually acc?ptable to the most rwmpered taste, and good for breakfast, lunch, tea or a simple dinner. To make them appetizing, cut cold boiled potatoes In slices of uniform thickness, or chop them medium fine in a bowl. Make a white sauce in a saucepan by mixing a tablespoonful of butter with the same quantity of flour, or with as much flour as the butter will take up. Cook them together, and when smooth, add cold milk, milk and water, or cream, and stir all the time until the sauce comes to a boil. Season to taste with white pepper and salt, and drop in the potatoes. Turn them over carefully in the sauce, and leave there till they are heated through. Serve at once. For some tastes the potatoes are improved by adding a little chopped parsley. Excellent Hash That maligned dish, hash, 'f carefully mads and attractively served, becomes as dainty a dish as any sent to our table. It may conFist of one kind of meat or several, but all must be freed from coarse, stringy fibr and gristle, and cut in very' small bits. A cold chop, a bit of beefsteak, or chicken may be used when there is not corned or roast beef. Chop the potato and meat separately, and combine them in equal parts, or In any proportion you choose. Season to taste with alt and pepper, and moisten according to quantity with stock, cold gravy or milk. Do not add too much liquid. Heat a saucepan, put in enough butter to prevent sticking, and spread the hash flat on the bottom. Cook over the fire long enough to brown the under side, then cover and set In the oven where it will cook slowly for fifteen minutes. When dishing, roll the hash like an omlet and garnish with parsley. Chocolate Pudding Reserve one gill of milk from a quart, and put the remainder on the fire in a double boiler. Mix three tablespoonfuls of cornstarch with the cold milk. Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. Add this to the cornstarch and milk, and stir Into the boiling milk, beating well for a minute. Shave fine two ounces of chocolate and put It Into a small pan with four tablespoonfuls of sugar and two of boiling water. Stir over a hot fire until smooth and glossy; then beat Into the hot pudding. Cook the pudding In all ten minutes, counting from the time the eggs and cornstarch are added. Serve cold with powdered sugar and cream. This pudding can be poured while hot nto little cups which have been rinsed in cold water. At serving time turn out on a flat dlth making a circle, and fill the center of the dleh with whipped cream flavored with sugar and vanilla. The epgs may be omitted, in which case use one more tablespoonful of cornstarch. I Cnre Drspepla, Conatlpatloa and Chronic Nervous diseases. Dr. Whoop's Restorative, the preat Nerve Tonic, by a newly discovered principle, also cures etomach. liver and kidney diseases, through the nerves that govern tbeee organs. DooSt and samples free for 2c stamp. DR. SHOOr, Box X, Racine, Wis.

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DDCPIAI DPnilPQT Please favor your friends who n'ay iict be regular readers of this ull-UllL llCyULOli paper by informing them of the particulars of this unequaled offer. PAIITIflM n sending for Shepp's World's Fair Photographed, do not include any other reUAU I lull i quests, inquiries, or business with your order, as it is impossible to answer letters b this department. Write plainly your name and address and send same to

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