Indiana State Sentinel, Indianapolis, Marion County, 7 March 1894 — Page 3

THE INDIANA STATE SENTINEL. WEDNESDAY MORNING, MARCH 7. lSgi-TSTETTE PAGES.

THE FARMER AS A CITIZEN.

A PIPOUTAM MUJKIT KOtt II II AfifllCl liTl'Ii AL ,FHIH.DS. Othrr JlnHcr .Tlmt oiircm Tlirm llnndlinc anarr mm otctl ly n IIITc(r of lir Ohl Kipfrinifiilal Mutton tVedine Whral to rie prajrr for .rtlen I r-a Knarllalt Urrrilrr n Vinn Shipping Unffii lire Kreilincr (h Ickern How to !kr npRIInnnrkreprr' lllnt . Vnlnnble Ilrcipr. A pi rap 't con versation l-tween two business men waR m-rtheard by The Sntliil farmer th mher day that deserves som consideration. "Why is it.' Mid one, "that yo many great men have ( orae from the farm?" The answer was: "Because! this is a great agricultural nation; but let m tell you that within twenty years you won't hear much -f the farmer. He hasn't txrn as prosperous as formerly and hin influence in public affairs will gmw less. We will have fewer farm t-ys working "p t hisrh positions." The statement is a. 1 i t tle startling and the fiit ejuestln is. Is it true? Is this business man a trinprop.het, jik1 is the time owning when ve must cea?e boasting that many of i'ur grea.te.st men wer onco farmer boys? I a F"me lark of prosperity to be the means of se handi appins our youth that within another Keneratlnn th towns w ill furnish the most of our bright and groat leaders? We think not. Wealth brinps to its posspppnrs both advantatrp an1 diadvanta. Thre is a certain kind of power in mony. but the very farmer boys who have made for thf-mpelvfs great names, have in the main been poor boy. The nons .f ri U men in country as well as in town have ner?ed.el no better than thousands of ambitious but poor boys. Priees if agricultural products are now so low that there is little net protit fn-m the farm, but he who imagines that tlr? farmers propose to permit their rla-ss to loe in prestige for tliis reason , not. understand th- situation. There is all the nvre incentive to educate ourselves and children. ThTe are obstacles to overcome, and nothing but constant brightening of our wits will give us su--e?s. This is an ace of reading and study on the 'farm. Pro.pr--ity ofre?i dull?. wh'Ic some hardships only servo to develop the faculties in th highest rigre. As prices have gone down in the past five years, fanners have read and studied to cheapen the i?t of production nioie. The children of farmer? are ling better educated every year. With pood minds and naturally st:rns bodies th?y e making their way as well today sis in the arly history of our repuhli.-. Th boy who wills it can set an education, iespite his rverty. Aro some booming liscourapcd ? For you we writ". The io..rs are open if you have the will. Our agricultural colleges can (five you a pd training at small cost. Industrial schools can be found open to the rieht kind of ;t boy. The public schools ?ive a pretty ponü education. Hard work, economy Jit.d push will win. Thousands of our boys are climbing up dpite their po -ity. Tens of thousands are Ret tint? educations by the aid of parents who can ttl'foid It. Are the farmers losing ground j-o ially and intellectually? No, they are educating their children as they ii'-ver did before-. They cannot afford to do otherwise. The- men who count the farmer out ef the race because wheat is worth only .". cents a bushel are badly mistaken. A little adversity only leads t harder study, and in the end to more active influence amene men. KerfliiiK When! to IM. II. Warren Phelps of Franklin county, Ohio, read a. paper at the recent swine breeders' Institute in Dayton. on the lrffit eif fceeling wheat to hops at present prices. He started out with the assertion th-it advanced agriculture had made it possible to prow twenty-five to thirty bushels of wheat per acre, where formerly only five tt ciht were produced. Ditching tile, ami fertilizers, 1 .roper preparation of soil, Irrigation, etc.. were the improved means. Wheat production is increasinp. hence the importance of seeking new methods of disposing of this prain. The wants and tastes of the people avo ever changring. There is now preat demand for fruits, and horticulturist, are reapinp the benefits of this demand. Wealthy residents of cities do not require large supplies of meat and bread: they demand lucious fruits and the tiner qualities of meat, such as lamb, veal, choice roa-sts. poultry, etc. The prices at which farmers have sol. their wheat during the last decade has been the subject of much comment. Comparisons of prices at elevators, railway stations an I mills throughout the middle and western states, with prices paid Bt seaboard markets, prove that the difference between the producers and nmturners' prices is about the same whether the former is $l.2." er e0 cents per bushel. The percent eharged for buying, shipping, selling and converting wheat inte flour has ler-n doubled elurinp the last decade. The e-onsumets cf the flour do not realize the benefits thereof. The miller, instead of returning forty and forty-one pounds of flotir for every sixty pounds ef wheat taken to the mills, as ihey did in 1 S75 to lRSrt. now return thirty-five pounds, with a decreased amount of shorts and bran. The common carriers, commission men. millers and merchants must have the same price for their labor, rather than percent on first tost for services and profits, and the farmer, t h producer of the what. is compelled to Fiiffer th" losses. Therefore the farmers have hct-n seekinp se-m either inede e,f disposing of their surplus wheat, and the question as to whether or iiet it is more profitable to feed wheat to live stock than to sell it by the bushel. In the markets, is being discusse-d. Surely farmers are propressinp in their lines of business. Farm- rs p'-nerally hesitate alut feeling wheat to hoRs, as it has been used only as food for man. Renerally, and whenever it is ued as food for live stock we immediately hear the cry of waste. Hut do those who make this cry wh"n wheat is beinp fed to hops, sheep or rows, consider the fact that by so feeding those animals a better quality and a more palatable meat will be produced for the use of human brings than by feeding all corn, as grain rations? Hlti'MInf? Mnnurr. Director Tnorne of the Ohio experiment station says that the number of those who advocate hauling the manure from the table Immediately to ttv field, when the weather permits, is constantly Increasing'. I These fanners are realizing the fact that th chemical changes which take plac In a pile of fermenting manure involve far preateT loss than is ordinarily experienced by the washing of well-scattered manure in the fields. They have learned from the chemist that the moment manure begins to heat it begins to lose ammonia, for such heating is due to the formation of ammonia. This ammonia escapes from the manure-pile in the form of an invisible gas, and hence those ignorant of chemical proeses have not detected Its eseape. white th"y have b'-en ab! to see the coff re-coloreej watcT running away from th- manure scattered In the fields. Another point has befn overlooked; r.aniely, that ordinary clay ha, a wonderful f.Tulty for catching and holding water, so that even on a. steep hillside the water flows but a short distance until It loses its coleir. ft Is snid that the prcw-es. of refining sugar was discovered by observing the white tracks left by an old hen with nuddy feet as $he walked over a pile ef

brown sugar, and this property of clay has been demonstrated in many oth r ways. As the matter stands ikvv. it Is probable that the occasional locoes which may follow the spreading of manure upon frozen ground or snow, when the spring thaw comes with a heavy fall of rain, are far more than offset by the certain Jofses which ensue if the uunure is allowed to heat, either In the barn yard or in plles'in the open field, for this heating begins the moment the temperature rises above the freezing point. Shipping leei Hee. A correspondent ef the American le Journal, among other things, tays: "One thing I would do If I were making a business of shipping bees to this part of the country from the Fast or South during the summer and part of the spring, would b to have my shipping cages contain a small phial so corked that the .bfs could sip out as much water as they required. Such cags could be constructed for very little more than they now cost. I think if they were made In the right way t'tat they need not weigh over an eunce when provisioned and ready to ship with the queen and bees. When so constructed suich a cage would not require so much candy, which would make it lighter; then some of the wood could be bored away to irike room for the phial. I remember that a cage something like the one I have in mind was made and used some ten years a.qo to some extent by eastern brcedrs. Instead of th' water receptacle being trade of gl.iss it was made of tin. That these care:; OH mU come into general t;se for shipping purposes i attribute lo the fact that they were made too shallow. "I think our queen-breeders will not construct their shipping cageS with water reservoirs in them, or if they cannot make a "randy" that will remain perfeefiy soft for six or ten days without either becoming too hard or too soft, ff that a small cage nee.t not. weigh oyer or ounce when ready to drop Into the postoffjee, then ttiey should demand in their advertisement that when queens are to be sent to distant places say I'.tK'O miles ' across the continent to points on the Pacifc- coat the purchaser should add enough more; to the listed price to pay for th cost of extra-sized shipping cases and provisions. I thirk that P cents would be a fair price to add for this extra cost. This would allow the shipper to use an export cage, or one of those reservoir cage? containing water. A little more liberality on the part of both purehasei and breeder would be thrt means of saving the hfe of many a queen bee." In leaving this subject I would again impress upon the breeder who is about to ship a queen to this pnrt of California or for that muter to any part of this state, to be sure that the candy he intends to provision his cage with, will remain in a nice, soft cv.iition during the entire trip, and that the ventilation be ample during the summer and limit'd during the spring, as during the latter time the bees may have to pass through a mountainous country much colder than the region where they were reared. I' not think th;t bee .i use your queen is g -ing to California she is going to get into paradise the moment she leaves your hands. There may be a very ;eyt re purgatorial eriil before her. and, H'th ips, this probationary spcl! might be so severe upon her that she might be obliged to go to a worse place than California.

ti I'iiiiIImIi Itrceder on I'igs. A writer in the Xorth llriiish Agriculturist has an extended article on farrowing and raising pigs, from which we ixtiact. as interesting. Ill" following: "Having decided on the brood to keep, whatever it may b, I think the bt way to start is to buy one or two straight, do -p. light-shouldered sows, each having not less than twelve sound Uats, and due to farrow their second or third litl r. This is preferable, I am sure, to buying yelts, as often great disapjM -intment comes through thee breaking their ser ice or proving bad mothers. Having secured a nice sow or two the breeder can save the best volts from them, and by selecting a straight, deep, clean-shouldered boar, one should have the foundation of a go d herd at a small outlay. To obtain these one may attend at advertised sale, or communicate with one of the many I feeders of the class required. Care must be exercised in order to obtain sows with as much ei'iality as p -sihle. The coat and skin are. as in other ;:iirnals. th" ! t indication of quality; th- form . r should be fairly long and fine, while tie- latter should he smooth and free from wrinkles of any sort. I have b -en often aked whether the lxar or the sow has the greater influence on the progeny. I am incline. 1 to favor the sow. from the fact of having had many sows breed good pigs from different boars. At the same time. I would not use anything but a go.xl boar. "As the young pigs come on the scene, they should each one be taken away and put into a lox or hamper kept in readiness, and their little teeth nipped off by pliers made for the purpose. There arc eight teeth, two at each side of the upper and two em each side of the lower jaw. They are as sharp as needles, and if not cut off they punish the soy considerably. This causes her to be unease, and In getting up and down she usualiy kills some of the yeungsters. I am sure I save a great many pigs eacli year by insisting upon having the teeth attended t; if the little pigs are many days overdue the teeth appear etra I ng. no doubt making an additional growth in the sow-. In cold weather the tail. of the little pigs should be .rubbed at the root with lard or lard oil for a week or ten days after birth, say each alternate morning; it prevents thojr getting chapped and falling off. and thereby saves a great loss in the value of breeding' or show pigs." Sprayers fer (.urdeii I m. Mr. C.reiner says that the knapsack sprayr Is a useful thing in the garden, in small vineyards, young orchards, et'-. You can use it in the greenhouse to water flats or benches in which line seeds are sown, or outdoors to tight insects and blights. It comes very handy for almost flatly use. even if it is not a perfect implement. J!ut when you have a larger area to go over say an acre or two of grapevines or potatoes, etc-., it in ans work to carry and operate the machine. 1 am glad, for this reason, that there is now- a sprayer In the market which seems to me just the thing for spraying potatoes in large plats. As it is te be wheeled lx-twoen two rows, spraying the row on- either side or on t)th sides, as may lie desired, and as it is geared from the wheel, needing no extra exertion in pumping, I think that hereafter we can do our spraying in the potato-tie Id pretty easily, and c an well afford to spray often, not only for the jxdato bugs, but blights as well. I confess that heretofore the necessity of spraying has been my bugbear in potato growing. With this new wheelbarrow sprayer I fear it no longer. IVedlosr 'lileken. Feeding little chickens prpper and salt in their food is of benefit. The 8alt seems to give them an appetite and the pepper keeps them warm and prevents many colds ami I believe many attacks of gates. If you wish to give your chickens a half-holiday and hear them giving a coneert for pure contentment, give them two or three wheelbai i oyloads of horse manure in a bier, flat box, then stand back one side and see them enjoy It; this Is particularly applicable to chickens) of considerable growth and soher-golng old hens do not object to taking a hand in the scratc hing and the concert. Fed the owls once eir tivle a week with enrnmeal mixed up with kepKon" nil and water to the proportion of one dessertspoonful oil to one pint water. This la said to br a sure cure for the little white il..e hat are so 1 roiiblesome. Keep the mothers and chicks free from lice by - using Insect powder,- tobacco leaves or stems, cedar bough or airnlakM lime in the nets. More chickens die from ll- e from th" mother than from nil other causes combined, l'ced thrown

into the coop the-last thing-at night furnishes them a breakfast as soon as thy are awake in the morning and prevents their running out In the wet quite so early. We hear a god deal about tying up a cabbage head to make the hens exercise by jumping after it. Now my hens are too lazy to do that, but will work from early dawn until hen ledtitne. scratching and sinclng over the autumn leaves, baff and stuff kept on the floor. Seven-eighths of poultry-owners feed their stock too much. When I get near the house In dayligjit and don't hear t he hens sinpriiiR 1 make h descent ut'O'i them and carry off every eatable thing and a diro famine reigns in that region until the scratching begins again in good earnest. Then the rations ar carefully kept down until I am pure thy have lean streaks enough to keep them busy trying to catch up again. A lazy hen is an abomination, always wanting to set and bothering round, thinking her v hol duty is d"n if she has laid half a d zen eggs in a month. Karin and Home.

lieiW to iaki: tim:m. 4'nrefiil Direction for the Preparation of I'nlnliible Soup. First, the meat to b' used, and the bones, must be placed in cold water. The meat should be mt into pieces of moderate size and the bones should b" broken. The bones are used with the object or adding the "flavor of the marrow to the soup; the fat yielded by this clement is to be sKimmed off later. As all fat must he taken from the soup in the process of making, there being no severer condemnation of the dish than to pronounce it "greasy," only lean meat should he used. I It at th whole slowly, to draw out the albumen liefere it coagulates. Part of the albumen is combined with the other extracted elements; the rest floating on the top In the form of a film must be skimmed off when the water has reached th" boiling point. Then add the vegetables anel the spices needed to 11 a vor the soup, and I'd all cook gently, simmering but not boiling, for several hours. When the vegetables are done they should h taken out, for what th soup wants is the flavor of these, and not any part t f their dissolved substance. Soups may be divided into four classes or kinds, as follows: Clear soups, thick soups, purees or bisques and chowders. Clear soups include all modifications of the bouillon or broth. Thick soups have for their foundation the consomme, or rich broth, which is usually the bouillon reduced by boiling whence the name, signifying perfected or improved and with a ihi kening ingredient added. Consomme is a very ri-h and nourishment dish, and is to old men, says Prof. r,.t. what milk is to babes. It may be said generally that a cook who can make a good consomme can make any kind of soup. A puree is made by cooking the vegetable ingredients of the soup soft, and rubbing them through a sieve. A bisque is simply a puree of fish. Chowders are quite different from other soups, being compounds of any fish, flesh, fowl or vegetables, in such proportion as may suit the ideas of the cook; the compound when complete should be thick, highly seasoned and palatable. but the ingredients should not be cooked to the consistency of the puree. l'.ouillabäise. tie famous French dish, which so d-lighted the palate of the famous novelist Thackeray that he composed a jiorni in its praise, is a chowder. We are told that th re are no less than one hundred recipes know n in France for making this famous dish, and as many ways of spelling its name. In making soups of all kinds, the slow, even prolonged simnniing. not boiling, must be observed as all-essential to the good result. The French say that the soup pot should only "smile;" that is, it should never show any bubbles on the surface, but should cook slowly, at an even heat just below the boiling- point. It is because our cooks and housewives cannot, or rath-r w ill not understand this rule that the soup of the average American house hold is stu b "a mere pretender to the name." It is not enough, as certain blunderers seem to fancy, to koep the constituents of the broth hot for several hours; it mut cook incessantly, never stopping for even a moment'?, time. Furthermore, all the water need-rd for the soup should to put Into it at th.' beginning; a serious loss of flavor is risked if more water has to le ac-d'-cl during the process of cooking.A good, char soup should be of a fine brown color. The use of the best of mat rials, and prolonged boiling, will insure this attractive color, but should these be lacking, several ways may be tried to supply the deficient hue. Hrown vravy fnm a roast nny be added, but tins, even when strained, is apt to impair the clearness of the broth. A better way is to use a little caramel or burned sugar, or a very excellent preparation, to be kept on hand for the purpose of coloring soups, may be made as follows: Take an earthen jar and till it with alternate layers, first of moderate-sized onions, a ciove stuck In e-ach, then a layer of brown sugar, ami a small piece of butter, and so on until the jar is filled. Put this into the oven in the evening, when the tire is going down, and leave it there over night. Repeat this for a number of successive 'nights, till the onions have cooked down and a. dark sirup is formed. Then put the jar aside and use its contents a fewdrops at a time, to color soups and gravies. If a simple straining ej.x-s not make a soup as cl ar as desired it should be clarified with the whites cf epgs. The whit" of one egg is enough for three pints of broth It should be stirred unieaten Into the cold soup, and the shell of the egg. crushed, should be threwn in also. Then put the soup m the fire, bring it to a boil, and let it ln'il rapidly for from five to ten minutes. Then take it off, let it enol for a few minutes, then strain it through a flannel bag. In straining soups as in straining jollies, in this way. the bag must not lie squeezed, but must be suspended, allowing the liquid to drip sohdy through. Cloud Housekeeping. Holme Weeper Hints. The most delicate way to boil an egg is to pour boiling water over it. and allow it to remain, without boiling, for ten minutes. It will be found to be perfectly cooked. If it is necessary to lathe in hard water add a few drops of ammonia, er prepare iwwderccl borax In hot water and iour in a little. The borax can be kept lwdtled for use. When the piece de resistance is chicken, don't ask a guest If he prefers white or datk meat; serve a portion e.f both. With roasts it is customary to find out if he likes the lieof rare or well done. Neufchatel cheese Is elolj. ions fer spreading a brown-bread sandwich. Cut the bread thin, use very little butter, then spread with the cheese. Dip some water crosses in a French salad dressing, drain a moment, and Inclose them between the slices of bread. A cooling, wholesome elrink is made by mixing two tablespoonfuls of pearl barley with a quarter of a pound of lump sugar. Pour on It rather more than two quarts of boiling water. Add ibe peel of a fresi lemon, l.et It stand all night, then strain, and it Is ready for use. When you are heated elon't bathe the face in told water. After a journey, give the face a hot bath, which will remove the dirt and coal dust which has . permeated the skin; then rinse hi cool, not cold, water. At night, liefere retiring, bathe the face in hot water, then in cool, and will dry with a soft towel. When dampening clothes for ironing use water as hot as the -hand can bear; sprinkle the linen, fold smoothly, roll up tight, and they will iron much easier. The ,ot water penetrates, more readily, and it is not necessary to dampen so much as when using old w-ater. A rlan whisk broom. knpt for this purpose nnly, forms a handy Implement for sprinkling. Thousands of little dish mop, are sold. They are cheap and very helpful for washing pitchers, jogs, vase forms and conitnou wurcs that are not likely to be

injured under a stream ofN hot. water. The mop Is nothing mere than a round stick, about the length and thickness t-f a poker, with a tuft of eoff cajidle w1-k on one end. P "Ine china requires delicate handling, but Pekln and nueensware can be- mopped and dried without wetting the hands. The flour cf the kitchen and dining-room should b? brushed after every' mral, the sideboard rearranged, and the table piepared for the coming- meal. This Is an important matter when th housekeeper attends personally to th dlning-roora. The receptacles for sugar, salt, the various table sauces, etc.. the glasses, silvev, napkins and cutlery may be placed ready for use. and tha table prepared ready for the water, bread, etc.. and then covered with a clean cloth large enough to protect it entirely from dust and disarrangement. A good way to amuse a sick child who cannot sit up or entertain itself in ways ordinarily dear to the infantile soul j to arrange a mirror -on an easel in such a way as to reflect the objects to be seen from the window. If no easel i procurable an upright stkk fastened to the back ef a chair will answer the purpose, and the minor can be tilted at various angles and moved backward -and forward to bring different portions of th outdoor scene into view. If the child tires of the panorama of che street the glass can be made to reflect the restful blue of the sky or the billowy cumulus clouds, Avhi.-h will generally have a soothing effent and make tired eyelids droop and tired little bodies relax into Lralthglving slumber.

nlualilr lieeipe To Cure Feathers Put them in a bag and expose them to the air for several weeks; but do not let the sun shine on them. Waffles One and a half pints of milk, four cgrs. ha'-f a cup f melted butte:-. one quart of flour, four heaping leispoonfula of baking powder. .Mix thoroughly the flour, baking powder and a teaspoonful of salt, then add the eggs. well beaten, milk and butter. Btke in waffles irons. Cauliflowers a la Sauce Blanche Two cauliflowers, three ounces butter, halfpint sauce blanche, salt and water. Clean the cauliflowers well, lioll ttem till tender In salt and water, with thc above proportion of butter, and be careful not to break them when taking them up; drain them well, and dish them, pour the sauce over, and serve hot and quickly. P.laek Cake One pound each of flour, butter and sugar, nine eggs, two pemnds of currants, three pounds e.f raisins, one pound of citron, three tablespuunful each of cloves, cinnamon, maize and nutmeg, one glass ef wine, one glass of brandy, teac-up and a half of molasses. Hrown th" flour in the oven very slightly before using. Bake in deep pans in a moderate oen between three and four hours. I-emon T!e The juice and grated ped of three lemons, two good-sized apples, grated (or three crackers), two cups of sugar, three eggs (reserving the whites ef two for the meringue) and one cup of milk. Hake half an hour in nice pie crust. When baked, cover the tops of the pies with the whites of three eggs beaten to a stiff froth. Smooth it over with a knife, and .set it in the oven to brown. Lemon Creams Pare two lemons thinly and throw the yellow peal Into six tablespoonfuls ef water; squeeze the juice of a lemon over a epiarter of a pound of sugar. Beat the yolks of five eggs thoroughly; add the peel, water and juice gradually, to them and strain through cheesecloth into n saucepan. Stir always one way until it thickens, hut do pot let it boil. Serve in custard cups. Wet the cheesecloth before using it to strain the Juice through. Old House Apple Sauce Six pounds ef apples, three fKiunds of white sugar, juice and grated rind of three lemons small. Allow a little more than a teacup eif water to a pound ef apples (about three pints of water to six pounds of apples). Cover and tew the apples over a brisk fire about fifteen minutes. Remove the cover and stir; add the lemon peel and juice, bejlng careful 4o remove all seeds and the sugar; stew fifteen minutes longer, Stirling all the time. P.ios of neef Rolled and Stuffed Make a nice forcemeat oitt of four ounces of bread crumbs, two ounces of butter melted, a litile grated lern in peel, a little grated n"tmeg, tvi-per. -salt and sweet herbs to taste. Mix all together with yolk of one egg. Lay this forcemeat on this beef, roll up. and fasten with a skewer, and a broad piece of tape in the shape of a round. Put in dripping pnn on meat rack, baTe frequently with butler. About twenty minutes before it is done rub it over the top wih butter, dredge it with fl.mr and brown handsomely. Remove the skewer and tape and serve with a g'"Hl gravy round it. Calf's Liver and Bacon Take two and eme-half pounds of calf's liver, "soak the liver in cold water for half an hour, then wipe it dry and cut it in thin, narrow slices. Take about a peunel of tiaeon er as much as you require, and cut it into an eq tal number of thin slices; fry lightly, take out and keep hot. Fry the liver in the same pan, seasoning it with pejuper and salt, and dredging it with a little flour. When it is a r.iee brown arrange It around the dish, with a roll of bacon between each slice. Pour off the fat from the pan, put in about two ounces ef butter and a tables-ptonful of flour. When smooth and brown add a cupful of hot water, boil it, add the piece of one lemon, and pour It into the center of the dish. Apple Pie Peel, halve and core about leu good -si zed greenings. Put into a saucepan three cupfuis of while sugar, the juice and grated peel of one lemon, a little mace, and a large cupful of water. Lot this boil up; then lay in the apples carefully and let them sinuner until tender and clear. Lift them out on a dish with a sjioon. keeping them a.s whole as possible. Lot the sirup lioil away until there is only enough juice left for the pies; line the plates with a good crust, and lay in the apph-s carefully. Add a glass of wine to the sirii,. put a double edge of puff paste around the rim of the plate, turn in the sirup and brush qver the apple and paste with the white of an egg. and sift a little tine sugar over it. Bake it until the crust is done. I Cure Nervoiine nml Conat Ipn lion. Dr. Shoop's Restorative Nerve Pills sent free with Medical book to prove merit, for 2c stamp. Druggists, 25c. Dr. Shoop. Box X, Racine, Wis. A remedy which, ff rscd by Wives about tocxperienco tho painful ordeal attendant upon Child-birth, proves an infallible Fpecif.c for, and obriatc the tortures of confinement, Iwtaninfr tiic danjferthcreof to both mother and child, .-old Ij all druggists. Sent by exprees on receipt of price, ?' ') per bottle, ccargt pre. paid. "DFIe: REGULATOR CO.. Atlanta. Ga. SEXUAL SYSTE El cf tba male may be brought to that, condition essential to he a 1th of body end peace of mind. How to DE VELOr rt!,tunted, feeble organs E APLAI Ti bü in our new Treatise, " PERFECT MANHOOD." A Itnrle, lotallifcle, mechanical method. Indorsed br rbvBlrip. Book is JfKEE, aealed. Addref s (in cbnticiencc), ERIE MEDICAL CO,, Buffalo, ll.Y.

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THE AUTOBIOGRAPHY PERSONAL REMINISCENCES OF MAJOR-GENERAL BENJ. F. BUTLER, ENTITLED "BUTLER'S BOOK." HAWTHORNE'S WORKS IN FIVE VOLUMES, Printed on good paper,, clear type and handsomely bound in cloth. SI.05 h IilWlsiii Mb. By J. Fenimore Cooper. Fine Cloth Edition. Five handsome volumes, $1,25

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Sentinel have anyway. 01 the Collapse. Paper ani Biniing Cost tha Pollster. I Twenty-Five Cents: and two copies of this advetjtjsement, when presented afj the Sentinel office, will entitle the holder to any book from the list given below. Each volume J J is well bound in cloth, and con' J K tains from 200 to 350 pages. When ordered by mail enclose ? W cents extra for postage. J Memoirs of Mar! Anto'r,"tt. Alien House. Anderson's Kxploratlor.s in Africa. sparine: to Fpand. The Martyr's Wife. History of thd M. E. Church. Warren, the Texan Hefugea. Eminent M. E. Preachers. Three Visits to Madagascar Life oT Loui1 Napolean. Family Doctor. Woman and Her Disease Major Pauline Cusiiiaan. Osgood's Poems. Wreath of G?ma. Rainbow Around the Tomb. Nicaragua Pa?t, Present and IltrrtV Sketches of Life and Character. Everybody's Lawyer. Miss Tarkington's Knitting Work. Pioneer Life? in the West. Lights and Shadows of Heal Life. American Practical Cookery. Hunting Adventures in Northern Wild" Anderson'3 South Western Africa. The Helle of New York. Annt Cltvton. : Female Life Amocg the Mormons. 'The Hero Girl. i I Th Fatal Glass. ' Fanny Hunter's Western Adventures. ! Life of Gen. Marion. Life of Gens. Davis and Jackson. Sweet Home. Our Neighbor's Corner Hou?e. Wonderful Adventures by Land andSe Heart Histories. True Riches. Life of Stephen A. Douglass. Trials and Confessions. What Can a Wor.-:a.n Do? The Enchanted Beauty. What Came Afterward. The Good Time Coming-. Funny Adventures on a Ci-utch. The Young: tdr at Home. Advice to Young Men. 'Way Down East. Adventures of Early Settlers. The Christian s Gift. Male Life Among the Mormons. Fashionable Dissipation. Rev. Mr. DalswelL Cook's Voyages. Forest f.nd Prair'e. Six Nightä In a Block House. The On han Iioy. j Margaret MoucrieTe. i Life of Gen. Jackson. I Boyhood s Teril and Manhood's Cur. I Twelve Years a Slave, i Ruspo-Turkish War. ! Morning Star on the Symbol cf Christ. ! Sigourney's Toems. Nothing lut Money, i Life cf Rev. Judson. ! Hand without the Heart. The Little Trarpcr. ; History of the War in India, j Woman's Mi.-sion and Influence" I The Orphan Girl. ! The White Rock, or the Robbers Den. The Parliament of Religions is a work which every student, thinker and moralist should have. It is dictated by no sectarian pens, the story of ho-.v pure -hearted, bright - browed men and women paused in their grand chorus of worship and gave to all, each of his best, is a priceless trust of our times. The cheapest book ever offered. 1i 2 frM"! ill 1L1L 0