Indiana State Sentinel, Indianapolis, Marion County, 7 February 1894 — Page 6

the INDIANA STATE SENTINEL. WEDNESDAY MORNING, FEBRUARY 7. 1S94-TWELVE TAGES.

THE FARMERS' COLLEGE.

YHERR Tili; VOXS OF THIJ AGKI. ClLTi n.VL CLASS ARK EDICATEÜ. i. r.oud U oril for ihv Pnlilio Schoo 1 E .gcallon I Itrcouiingr a. !o-iaiy The Whrnt Mtuntion Kemel Imlro finrnl--A n AH-Purpoe llorc tAlfulfu l.tmirnei in llorr-.Vounn OrchanU Tanninsc Hides Graf tingr irapr Vinrn Kciiiim. "The public F. hofll is the farmer's collK." In other "Word, 1h children of farmers usually pot no jichoollngr beyond that of ihf public rhoMs. Those who are 8bl to attend hierher Institutions of learning form only an exception to the rule. In view of this. w call the attention of cur readers to the schools their children are attending this winter. Youth is full of opportunity, but how quickly t omes that time of life when school day? arc past, opportunities heroine limltel, mud the boys and Ktrla have fixed their limitations for life. They m'jrht continue to learn and grow intellectually, lut the preat majority do not. In th!r school days they are Rettins their equipment for life, and seldom rise hipher than tho plane on which thy enter life. Of course wo write of the great majority und not of the exception. The public Fchools have a supreme interest f'T the fa ri ners. Education is nt mly a necessity to tlie Individual who would succeed linantially. and who would have a due influence over his fellows, hut it is one pi-at protection of the farmers HK.iinst the asKrest'ion of the wealthier . lasses'. Js it nt clear to the most unobservant that v. e tr ncai ing- a. crisis in this country? AVealh Rives power, and we now have da-sses that would reduce the American farmer to th lvel of the Kuropea-ii fanner, who are even u-nv ready to assert that only infii of preat tupin-ss expwfieiice. or Immense financial interests, or the shrewd attends of such men, ehould l-o entrüstest with our government. "What d.s a farmer know of state affairs? I.et him attend to his farming." Thw ar expressions too- often heard "-flay. We are not an alarmist, but it j tru- today that there id urgent ned of mure education among; us, as a cla-ss. to enable i;s to a-ert ourselves in the t-ouncllij of state and nation. The public st hoois have prepareil many men for lines of preat usefulness and honor. In the future they must be the pride of the farmer To thtin we must J'Hk f r the opportunities that our ehilrlrea neel To them we commit our best Interests. What care. then, are we taking that these schools are what they should I ? Have your children, my reader, the Jind of teacher they should have? Have you Interested yourself in this matter? 2o you visit the schools? Can you afford to let a year be wasted by your children? 3 o the directors in vour district realize that they have iu charge the most important work that will ever fall to them to perform? Can thev afford to be re-t-ponsible for a year's partial waste of the lives cf all the young in their district? Jj- we seem to exapperate the importance of this work? Then look back to your boyhood's days and see what a pood "vr's schooling- is worth, or might have Lr-i' worth, to you. And you are filly one ot ir.atiy. Purely mechanical labor receives low wage. We mu H us our he'tds as well as ur hands. Th successful farmer is the one who uses his brain. The public, school is the ager.t for development of the minds of our children. They must be taught to think. The teacher should not only impart information, but he should esie(iul!y teach the boy or girl Jiow to pet information. lie should Know how t make men of the boys that have the elements of true manhol in tlfem. If lie i. not such a teacher he js a miserable failure. What kind of a teachr lias your boy this winter? If he is a pood one, encourage him; if he is not. see to it that he is not employed in your district apain. Let us think more about our common schools. Pa-i them be the pride of our locality. lve the boys and pirls the best chance possible. This winter is the time to join the teacher in making the school the most important Interest in the bx-allty. The "Wheat Mtnution. The course of the wheat market knocks rut all the calculations of speculators fend difapioint3 the hopes of all legitimate sellers, says the Ohio Farmer. The a isible supply continues to Increase and Is now about equal tu that of a year wgo. Receipts are decreasing, but exports decrease also. The total exports for last year, flour counted as wheat, were 181.593.C00 bushels, against 202.2S6,txo the year l.foiv, a decrease of over ro.000,000 bushels. The value, on account of lower prices, decreased $60,303,Mft. No wonder Secretary Carlisle has to isu bonds fur J'AwO.OOO in a time of profound peace, when our natural balance of trade is wiped out and turned against us in this manner. The Cincinnati Trice Current reviews at considerable length th condition of the wheat market as to supplies and reaches the conclusion that the estimates of the statistician at Washington for 1893 are the meet faulty ever made by the department .f agriculture. In nine states that supply n littla k-ss than half the crop the government estimates fall far below those of state officials, the discrepancy altogether amounting: to 52.000.000 bushels. In the ix täte Ohio. Michigan, Illinois, Iowa, .Missouri and Kansas the government -stimate wan 113.634.000 bushels and the official state estimates 142.148,00) bushels, a difference of 2-,514.00j bushels. If the average disparity was the same all through the difference would be 74,500.000 bushels and the total crop would be 470,-o-jO.OOO bushels instead of 396,000,000 as reported. The Trice Current, in the light of existing evidence, places the wheat crop at not less than 4.'0,no000 bushels. It declares that the government report for January la the most faulty ever issued, that If the statistical bureau of the department "cannot more nearly refct actual conditions It is time that some properly organized Independent effort be instituted to accomplish this Important work." On the basis of 40,0ö0,O'tO bushels It Is estimated that there were C2.000.fW) bushels available for export on Jan, 1. Itoanl Iinprovfurat. Everybody wants good roads, but we must watch that our rate of taxation does not get too high. The fact is that we waste much of the money we now expend annually. Mr. Abner L. Fraier, who has studied the question well, says that one of the obstacles to road improvement has be-n the want of knowledge and appreciation of the requisites of a good road by the people, and uf a uitable Jystem to accomplish tlx? wrk. Our efforts, consequently, have been little better than patchwork, directed by unskilled men. County commissioners and township trustees, who have had charge of this business, cannot be justly blamed. Generally they are men of practical good nense. but their education ha not been- in this line. The evidence of this is apparent in the fact that whatever aiproxlmation w have to good roads are such an have been built under skilled direction. If we want to have a horse shod we go to a horse-shoe-r. If we have an important law suit we employ a competent lawyer. If we have a house to build w e get a skilled carpenter, mason, painter, etc. Koad building is a science, and it ls no more discredit to a farmer or a mechanic to say that he has not the skill of an enginer, which ls required to locate and construct a road, than, It Ls

to ay that the mjriner liai' t tle knowledge and experience necessary to make him a successful farmer. Let us reooKnize these conditions .and act accordingly. One thing 1 certain tn, efforts at road building- have generally ben-failure. The bewt may have been done under the existing condition, but the conditions were Inadequate. Hence th necessity now for a new system which will accomplish the purpose. The first thing to do Is to top what wo are doing. In onr anxiety for govd roads we have bwi deluging the legislature for authority to load our counties with debt. The desire to improve is commendable, but the idea of improvement is Immature. To till mud holes with earth and cover the roadway with gravel may be an improvement, and a step of progress, yet it ls mere patchwork, and costly.

lAmtnt-M irt HorxcH. In an address before the Ohio state institute Dr. TV". C. Fair epoke as follows: "In th treatment of lameness first try to ascertain the cause. It will, it found out, greatly assist you In prescribing treatment. All sprains require rest. Apply either hot or cold applications frequently at the start. Also apply mild stimulants and counter-irritant to the parts. Keep the animal's bowels open and Jiis kidneys acting freely. Should mild remedies fail to give you satisfactory results, then resort to blisters and firing the iron. An error which i.-t frequently committed is the turning of lame horses to pasture. Weak and lame horses need no exercise. It prevents them many times from making a complete recovery. If exertion and fast driving caused lameness, why not remove that cause and keep them in the stable and allow them to have absolute rest? That is ihe very reason that s many truck and race horses never pet well. Kither their owner or trainer or their veterinary adviser, or all three, use bad judgment in allowing him to be jogged and exercised while suffering from a weak limb. True, exercise will develop muscles, tendons and ligaments, provided the animal is not lame and weak in any one quarter. He does not po lame as a rule if he does not suffer pain. Therefore it is wisdom and humanity to let him have rest. Surely none of us would tafc.e miles of exercise daily were we suffering' from a sprained ankle or knee. Therefore, rest is absolutely necessary in the treatment of sprains. Splints, spavin?, ringbones, sMehon.es, etc.. are bet treated by rest, blistering or firing. Rheumatism is best treated by the use of soothing and counter-irritating agents, applied externally; also remedies given internally to tone up the system and to neutralize the acids In the blood. A change of food is always advisable. Keep the animal In a comfortable, dry stable. Rheumatism is the cause of much lameness in cities; not much In the country. Owners of horses leave the shovs on too long. Horseshoers remove too much of the sole of the foot. They do not take pains enough to level the foot. Consequently, by an uneven distribution of the p-essure, the horse goes lame. The joints must properly socket, and if one side of the fo,,t be higher than the other he must sanier or later go lame." Alfalfa. There are many Inquiries about alfalfa, and not a few farmers are, as we think, wasting time and money in experiments with it. We are glad to be able to quote Prof. Massey as follows: "Notwithstanding all that has been written in regard to alfalfa, there are still correspondents all over the eastern, middle and southern states who ask about its culture and value. If alfalfa had any particular valua for farmers east of the Mississippi it would have tome into common use long ago, for alfalfa is no new thing. Th writer has seen it on trial for forty years and has never yet seen a success so conspicuous as to show that it has any value over the cow peas in the South, or over red clover over all the great section where red -clover thrives. It is of great value iu the arid sections of the West and Southwest, because it meets there conditions which place it, for farmers, ahead of other forage crops, which lead it in the Mast. These conditions do not exist in the Mast, but we have conditions that favor better crops, and we cannot understand why farmers are so inclined to slight the crops- suited to their wants and Sei k after things more difficult to grow. "With cow eas and soja beans we prow more and better forage in one season than we can with alfalfa iu two, and with more benefit to the soil. For piusturage alfalfa is the most dangerous of crops, as it bloats cattle worse thaii any other plant. For hay it iA the hardest to cure in good condition: It requires very rich land to pive a fine crop, while our cow peas and soja beaus thrive 'on land of only moderate quality. This search after far-fetched things,' which is all right in experiment stations, which farmers take up after the stations have found things lacking, ls one of the ways in which agricultural advancement "is retarded. Hold fast to the good things you have, and work with them systematically to the Improvement of your land until those whose business it Is to test these things have found something better." An All-l'nrpoMe Home. To an average farmer, says an eastern writer, an aJl-purpose horse or team is an absolute necessity economy and general utility considered. The theory that farmers must necessarily have large horses, weighing 1,600 to l.SOO pounds, had a long and impartial trial, but after due deliberation it was pronounced impracticable. Most farmers do not need or require a horse of huge dimensions; and not many farmers can afford to ketp specialty teams and riding horses. The farmer usually desires a horse or team that will answer all purposes: that is, work to the sod-brcaker, the stirring plow, the cultivator, the reaper, the mower, the hay-rake, the farm wagon, the light or spring wagon, the buggy and the road-cart. Now there are many who of necessity, require all these desirable qualities of their limited numW of horses. This work may be satisfactory or it may be performed in such a way as to give only partial satisfaction, owing to the kind of horses employed. If the number of horses be limited, as is usually the case, it is easily seen that the heavy draught horse will not answer the purpose to any reasonable degree of satisfaction. This style of horse is emphatically a specialty horse; and as such, not the kind the average fanner should own. In his special sphere the heavy draught horse is both useful and profitable; but outside this sphere he cannot work to the satisfaction of his owner. Yet for the heavy draught horse there is a good market and a steady demand, and generally at figures that are remunerative. For the farmer the most profitable horse ls neither the largest nor the smallest, but one of that weight and symmetry which will enable him to perform all kinds of work; he should weigh from 1.150 to 1,250 pounds. YoBDf Orchard. The noted horticlturlst. Prof. Mass', urges the cultivation of young orchards. He says: "During the early years' of an apple orchard's growth, we are In favor of a careful cultivation. We ertalnly would never put any small grain, which grows and matures quickly in warm weather, like oats. In a young orchard. No deep plowing should be allowed, and if crops are grown they should be such as do not necessitate deep plowing The ideal method for a young orchard would be to cultivate shallow, without any crops at all until July cr August, and then seed with crimson clover to die upon the land Jn spring and then plowed In shal lowly. Seed down to grass in the fourth or fifth year. Pasturing, with annual manuring, would do no harm If the .stock pastured only in the grass. Uut cattle and horse WiU bite the tree. The only stock that can be allowed In an orchard safely are hogd

with rings in their noses. As trees attain" size they should be encouraged as much as possible to spread their roots near the surface. The constant mowing and decaying of th? cut grass on the surface will form a mulch of vegetanle matter that will encourage the surface roots more than any other treatment." .

Tanning Hides. Kemove all fatty and fleshy matter from- the skin. Take a sufficient quantity of a mixture made as follows: Four ounces of alum, the same of salt, and half an ounce of borax; dissolve these in a quart of water; when cool enough to bear -the hand in. stir in sufficient rye meal to make a thick paste. Spread this iaste a quarter of an Inch thick on every part of the flesh side of the hide, which Is then to be folded together lengthwise and left for two weeks in an airy place; then remove ihn paste, warn. th skin and han.r it up to dry. flesh aide out. When narly dry. It must be worked and pulled, and scraped with a blunt knife made for the purpose, shaped something like a chopping knife, or with a piece of hard wood worked to a sharp edge. The more the skin ls worked and scraped as It dries, the more pliable It will le. The working and scrapingshould continue until the skin is thoroughly dry. Other skins, as furs and sheep skins, can be tanned in the same way. In tanning rheep skins, the wool should be first washed than with soapsuds, and the suds bo thoroughly rinsed out. Pretty house rugs can be made of tanned sheep skins with the wool on, by dyeing them any desired color. Now that buffalo robes are out of the question, and wolf, bear and other such so expensive, a resort to robes made of hides of bovine animals is quite desirable. Any one can make them from these directions. The hides of black animals with long soft hair, make the most desirable robes. Such would meet with ready sale if one should make a, business of tanning them. (rnftlni; lirup- t lnr. In this country, says tlardeti and Forest, the most approved practice In to cut the vine low and graft lelow the surface of the ground. In large vines, tieft grafting is generally impossible, because the grain of tho stock ls so twbted that it will not split true. Ride grafting in various ways is reconimerwied. n of the tet is to make an oblique groove on th- side .f the stump with a flne saw and chisel. Th Krowt should be about a quarter of an inch across, according to the size of Ihe cioq. and about as deep as its diameter; a seHal saw. making a draw cut about an eighth of an inch wide, instead of a push cut, is sometimes used for thus operation. The cion. which must have two bads. Is then shaved off on opposite sids, half way between the buds, so that it will fit Into the groove. When it is placed there one of the buds should be telow the level of the ground, and the other one above; all the exposed surfaces are then carefully waxed and the stump with the lower bud is covered up with earth, while one bud remains above ground to make growth. Of coui"se the cion should be dormant, although Ihe stock may be making active growth. If cions are not already taken they may be cut any day during the winter when they are ist froy,eu. and kept in sand until they are n coded in spring. Ynlnnblc Ileclne. Creani'd Beef Scrape perfectly lean beef to pulp, Jninee, put in a pan with salt, pepper, one tablespoon ful of water, two tablespoonfuls of rich cream, butter the size of an epg. Cook two minutes, stirring constantly. Add one tablespoonful of cracker-dust, one teaspoonful of made mustard. Aunt Addie's Sponge Cake Three eggs, one and one-half cups powdered supar, one and one-half cups cold water, one teaspoonful of cream of tartar and one-half teaspoonful saleratus. put in Hour dry, two cups of Hour. Heat the whit'-s of the eggs to a stiff froth. leut the yolks with the sugar. Sift the saleratus. Canning Meefsteak Cut the beef in suitable pieces for the table, sprinkle half a teaspoonful of salt in the bottom of a mason's can. put in a layer of meat, season it with salt, and i pper it as for immediate cooking, and also with a dash of sifted, pulverized saltpetre. Put in another layer of meat, and season as before. Fill the can within half an inch of the top, season the top layer and fill to the brim with lard heated to run smooth. Seal and keep in a cool place. 11 ace each tan in a paper bap. I have kept beefsteak from January to July sweet and nice. Cutlets in Aspic Nicejy trimmed cutlets, one-half pint tomato sauce, onehalf pint aspic jelly, hard-boiled eggs. Praise the cutlets until tender with a few sliced vegetables and a cupful of stock for about three-fourths of an hour. Take them out of the stewpan and press between two boaids till cold; trim them r.eatly, mix the aspie and tomato sauce together, color with a few drops of cochineal, mask each cutlet on one side with the tomato mixture and. when set, decorate with hard-boiled white of egg cut in fancy shapes. Dish on salad and garnish with squares of aspic and wtiite of egg. Simnel Cake Peat one pound of butter to a cream; add the whites of six eggs beaten to a froth and the yolks also well beaten: ten ounces of powdered sugar, one and a quarter pounds of currants, one pound of flour, five min of citron and three ounces of candied lemon peel, cut up finely; five ounces of almonds, blanched and rounded; a little grated nutmeg, cinnamon, allspice and a little salt. These ingredients must be all beaten in separately and thoroughly. Make a paste of flour and water, and roll it out; fill with the mixture, and tie up in a cloth like a pudding. Boll for three hours, remove It from the fire, take off the cloth, and, after brushing over with egg. bake in a slow oven tiJ the crust Is hard. Chicken Creams Cold ehielten, two ounce butter, pepper, salt, cayenne, finely-chopped parsley, a tablesjoonful of cream, one-half dessert spoonful of lemon Juice, one egg, a little grated ham, a lev breadcrumbs. Mince the chicken very finely, and pound It in a mortar with two ounces of butter and two ounces of grated ham to one pound of chicken. When quite smooth, add a teaspoonful finely-chopped parsley, cream, lemon juice, a tablespoonful fine breadcrumbs; mix thoroughly, then add the egg, well beaten; stand aside for one hour, then fill small cups with the mixture, and steam for three-quarters of an hour. Turn on to a dish, and when cold garnish with beetroot, aspic and white of egg. Raised Doughnuts To a pint of lukewarm milk add a teacupful of melted lard, and stir into this enough sifted Hour to make a thick batter; add a teacupful of yeast, and keep It in a warm place until the batter is light. The batter Is usually made just before going to bed, and allowed to stand over night. Work into the batter when light four beaten eggs, two cupfuls of granulated sugar, a teaspoonful of salt and one of cinnamon or grated nutmeg. When the whole is well mixed together, knead in flour until it is about as stiff aa biscuit dough. Cover with a bread cloth, and put it in a wann corner near the stove. When of a Fpongy lightness roll the dough out half an inch thick, and with a cake-cutter or small tumbler cut it into cakes. Once more let these remain until light, then fry in hot lard. Take them out in a drainer or colander, set in a pan to drain, and let your assistant roll them while they are hot In pulverized 6ugar. When properly sugared they should resemble snowballs. . Apfelkuchen Make some light pastry and roll It out to two different thickneases; lay the thickest piece on a buttered tin, stew it with crushed rusks or "zwiebach" (any dry. plain biscuit would answer the same purpose), over this arrange a thick, even layer of apples, cored, quartered and thinly sliced, about two ounces of shredded almonds, the grated rind of one or two lemons, sugar to taste, and a little pounded cinnamon. Cover this with very thin pastry, or. if preferred, cut it in strips and arrange

It diagonally over the apples. Bake In a fairly hot oven till the ap.des are tender and the pastry assumes a good golden color. Another Wayv-Take one and a fourth pounds of good sifted flour, one small cupful of butter slightly melted, a dessertsivful of lard, two tablespoonfuls of caster sugar, one egg and one breakfast.eurful of cold water. Work these ingredients well together t make the dough and roll it out in two parts u before; after having placed the thickest laser in a buttered tin cover It as above with apples thinly sliced, sprinkle them with r little sugar and cinnamon, and cover with pastry. Roll the pastry wheel lightly over this in every direction, to prevent bubbles from rising in the dough;

J fold the lower part of the pastry over the upper layer all round the edge and bake quickly in a hot oven. Sauces for Cold Ham Put into n mortar the hard-boiled yolks of four eggs. Just moisten them with a little vinegar, then stir them steadily with the pestle, adding at the same tine four tablespoonfuls of good I.ueca oil (this must be dropped in. as for mayonaise); when this is done put in gradually six tablespoonfuls of good red wine, two tablespoonfuls of mustard, the Juice of two lemons, some white pepper and salt to taste, a tablespoonful of linely chopped shallots and the quarter of a sour apple, also finely chopped; finish oft" with a small pinch of sugar, and if the sauce is not sufficiently acid add a little vinegar. The stirring should be continued all the time, and until the ingredients are thoroughly well mixed. Another Take two tablespoonfuls of calf's foot jelly, three or four of good, oil, three of tarragon vinegar, one of shallots and one of chives and jmrsley. all chopped very line; seaSon to taste, and Mir till the sauce is thick and smooth. Herring Sauce Soak a smoked herring in sonic warm milk and water to soften it. remove the skin, pick alt the flesh carefully from the bones, chop it up tine with one onion and the hard-boiled yolks of three eggs, season it with pepper, and add enough oil and vinegar to make a good sauce, tierman Sauce Stir up together two parts of French mustard to one of thick red currant sirup, and serve when thoroughly mixed. This extraordinal y mixture is I much recommended for all kinds r.f j smoked meats.. I do not know the sauce 1 made of niHUiialado and horseradish, but all sauces madte with the latter are good to oat with ham. KILLED HIS SON-IN-LAW, Anil After Mm1I tntiott Took Iii rvn Life. BKCKMU. Mo.. Feb. 1. A shocking murder and suicide has taken plate about two miles from this roint. Henry Fries and his father-in-law, John Schultz, have held a grudge for several years against each other over seme trouble about land. Tuesday night the old feud was renewed and according to Schultz, Fries dared him to shoot. Schultz took the dare and killed Fries. He surrendered to the nearest justice of the ieace. who refused to hold him. Schultz then, returned home, slept all night and while feeding stock in the morning blew his brains out. Fries was about forty-three years of ape. He loft a widow and five children. Schultz was sixty-six years old and has several grown children. PRINCESS COLONNA'S SUIT. Proceedings lit tbe Divorce C'ae f 31 rx. .MacUnj DxiiRliler. PARIS, Feb. 1. The suit of Princess Colonna, daughter of Mrs. J. W. Mackay, against her huslwtivl for a legal separaj tion and the custody of their children, was resumed ' today. Maitre Uesjardins, i counsel for the prince, complained that ! the princess had changed her abode with out giving notice. Maitre lu Huit, advocate for the princess, said he was not awaJ-e of the fact that the princess had j left the hotel designated by the court as her residence during the trial, but he would furnish full explanations to the court. IttirliiiKtoti Hotile. The Burlington Route is the best railroad from Cliicago and St. louis to St. Paul. Minneapolis, Kansas City, St. Joseph, Omaha. Dead wood and Denver. The scenic line via Denver, Colorado Springs, Pueblo, Meadville, (Ilonwooq Springs, Salt Make City and Ogden to all California points. All its trains are vestibuled and equipped with Pullman sleeping cars, standard chair cars (seats free) and Burlington route dining cars. If you are going West, take the best line. 0OCOOOCOOOOO BA Clock out of Q Arrl " f c-Ii t-r f - t It r a o o o a face. When the hu- 2 man machine goes vron, the physiognomy tells tales. If you ä do not look well, take f a. Beecham's r) Pills a Box. a s cent a box lJ eoooeooooQ o THE TAPJITE CO., STROUDSBURC. PA., o o I O MANUFACTURERS OF Kmery: Bolid Emery Wheei; cirinding Machines; Paint for Boiler Fronts or Smoke Stacks: Liquid and Paste Polish, for Steam and Fire Fngines, and for Sijfns. Show Cases, Harness Mountings, Ixior Brasses and Household Metal Ware; Knife Cleaning Powders: Knife Sharpeners, and Solid Kmery Whetstones. Having closed its Indianapolis Agencies, the Tanite Co. now seeks the direct trade of dealers and consumers in Indiana. Its large stock and its quick processes enable it to give PROMPT SERVICE and its ability to deliver goods quickly In Indiana is increased by the opening cf its own office, store and warehouse st I West Pearl Street, CINCIN VATf. H Safr .4 uro. b.d 4o. Jr - V A U EAuUA&iX M UooX Baeeltla Ctmy i'hll.. I'm. PLAYS?: Ptnlocaes. Speaker, for School, uh Kl iT.rior. i ftraMiroe irr. 8. DENISON, roblucacoa.'l. AGENTS WtoUd. MWral Malar? rM. II boot or lot rv. 1. Thu fartb4 frt. T. a VKJitST, auU, It. n i Pto' r.cmeclr for Catarrh la tba Bett, Fulit to Use, and Cbcapcut. n

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SEND OR BRING $2.25 in currency, money order, or N. Y. draft, to the address given below and you will receive a copy of this wonderful book, with an interesting and authentic description of the same. RCMFMRFR PaPer rias tie exclusive right to make the distribution of this reprodacnLmLlflULIl tjon from the official Government Photographs which are to be preserved ia the archives at Washington. npnpi A I DCnilFQT Please favor your friends who may net be regular readers of this OILUIAL ItliyULO 1 1 paper by informing them of the particulars of this unequaled offer. P A IITIflM In sending for Shepp's World's Fair Photographed, do npt.include any other re-

umu I ium quests, inquiries,

UWrite plainly your name and address and send same

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Valuable, Interesting, Instructive or business with your order. mimn mm 23 ft ILLINOIS

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u $4.50 $2,25 ES GAT OK to rm Vi 1 umviinjju STREET, XTsrrx

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