Indiana State Sentinel, Indianapolis, Marion County, 20 June 1894 — Page 9

SECOND PART. t PAGES 9 TO 12. t ESTABLISHED 1822. INDIANAPOLIS, WEDNESDAY MORNING, JUNE 20, 1891-TWELYE PAGES. ONE DOLL A 11 A YEAR.

FARMERS IN HARD TIMES.

SOMB TIMELY TIIOl GUTS FOR. Ol II AGIUCILTIRAL FHIEMIS. Competition It Advantiuje and DincoaraKfDif al as Applird to the Farmers of the Ferlod All Aronnd tlie Farm A Basket of Slrawberf le ' and the Delicious Dianes to De Mnde from It Useful Hints to HousekeepersA Collection of Valuable Recipes. A few thoughts for the consideration W the many who are anxious to improve their farms, increase their incomes, enhance by many fold their net profits, surprise their neighbors, and themselves, says an Ohio Farmer contributor. It is amusing at times to hear expressions evidently emanating from the very heart of some ambitious though misguided "tiller of the soil," attributing his inability to make money as rapidly as he planned, directly to the effect of "hard times," brought about by various reasons, most cf which, according to his version, are exceedingly absurd, to say the least, inasmuch as they have no special reference to his individual Interests except, perhaps as a reason for varying his occupation to suit the times which, if wisely determined upon, would cause the times to mellow a little in his interest. Very 'briefly let us consider some of the advantages to be derived, the losses to be avoided, by properly adapting ourselves to our surroundings, being able to compete with our competitors. If we ever become wealthy, except by i Inheritance (or accident) it must be th-a result of net profits, r.ot of gros3 earnings. Income must be in excess of neeessarv exDenditnres or failure attaches ItSelf to our exertions. In order to obtain , a satisfactory ret profit in our business, 1 whatever the business may be. we must ; be able to produce. If a manufacturer or Tarmer, or buy. If a merchant or dea'T, ihe crood3 we have to offer at as little cost to ourselves, quality considered, as j UUJf Hi l II c UlOUSailU lUIIHit'UUHS MIHI whom we are surrounded. Failure to do this in proportion to its extent, will measure, definitely, the duration of our existence as a formidable competitor in the great struggle to which every life is subjected; will afford us riches or subject us to the inconveniences of being Ioor. In order that I may be more clearly Understood in making such suggestions, illow me to assume the ownership and control of a medium-sized Ohio farm. Bay of 163 acres, with a mortgage of $2.0"0, of which I am ever mindful during the day, the consciousness of which dis- i turbs my slumbers and affects my health. The question is. how shall I rai? the mortgage and my spirits, restore my peace of mind, make pleasing the nature of my dreams, and impart such degree of faith In myself as is necessary to my success for without faith we are failures, morally and financially. As I said before. I must be in competition with somebody. Who shall it be? Who can I compete with the most successfully? Can I make money by raiding horses that won't sell? Eleetrh ity. bicycles, and administration, have knocked them nut. The supply is far In excess of the demand. I desire luxuria for myself and family. "Will th production of horses an.l mules at present prices afford me such? I will leave th matter for the decision of such as have already a "horse dairy" of fifteen or twenty head, whose daily consumption of food, without income, would give me the nightmare! How about the wool business? This Is some better, but will 12-cent to lS-cent wool afford me an opportunity to pay off my $2,000 mortgage from the net profit? . Let us look a little into the beef business. It is estimated to cost in Ohio per year to keep a cow. Can I tach ft calf to drink "fklm milk" (provided I have It) or to feed himself direct from the cow (which I admit is less trouble), und keep him till he Is three years old, perhaps older, and sell him for !'" to $J", and pay even the Interest on my 12,000 mortgage out of the net profits, when h. has cost twice the amount I receive for him? Place a Jersey cow and well-bred steer side by ide. fed at the same expense, and while the steer Is laying on two pounds of flesh worth 7 cents, the cow will make you a pound of butter that will sell for 20 cents, and the skim-milk pays fr the trouble of milking. A three-year-old steer sold In Ohio for less than JD0 13 sold at a loss. A cow that doe: not make more than $30 worth of butter In a year is of no value. I hav a brother in western Nebraska who has one field of over 13,000 acres nicely fenced and supplied with tunning water, who says he can raise steers for 1 cent per pound. Fhall I compete with him and others who can raise steers on land worth J10 an acre, at one-flfth the cost to me of producing them on land worth $."0 an acre? It would hardly afford me the necessaries of life, to say nothing of the luxuries. A good butter cow will afford me an income of not less than J50 per year, which is equivalent to selling a three-year-old steer for $150, or three times as much, at the eame cost to myself, and I receive my money every month, always have It, in fact, to apply where It is most needed. Just a word In reference to grain raising In the middle states and what to do with It. What Is done with the greater portion of grain raised in Ohio? Did yoa ever think of this? It Is shipped Last and fed to cows, to make butter front. Did you ever hear of shipping grain WKt to feed steers to make beef from? Why not. If It pays as well to produce beef as It does to make butter? Grain should be fed where It Is raised ind the product shipped east in competition with the goods offered by those who are less favored, whose grain costs more mony, the transportation- and handling of which affords profit to the railroads' and middlemen, but not to the producer. You cannot compete with the far west In the production of grain anl beef, but you may compete to advantage with the New England farmer In the production of butter and cheese, which sell today at nearer "war time prices" than anything else you may be ebb tr produce. "With good cows and the use of enpilapre. properly cured. I car make an Income on any 160-acre farm of not less than $3,000 per year and raise all the grain I feed. It may Iou?lbIy coat me $2.0O a. year for expanses and taxes, leaving a net profit of J3.000 Pr year with which to pay off my mrrtgage and afford me luxuries. ath you satisfied, perfectly, with your Income? If not, why not profit by th above suggestions "get out of the old rut." and set an example to your fellow-men that will make you famous nd well-to-do? Did you ever think of the actual difference existing in the value of cows for butter purpose? Generally epeaklng, a man gets, what he in willing to pay fvr. and people are usually of a disposition to buy what Is rheapest not what Is best. Let us see which Is most profitable. Assuming that It costs $30 per year rach to keep a number of cows and that ach and all are pastured In the same field, fed In the same barn, exactly the pa me amount and kind of food, miiked by the same man, the cream skimmed from the milk of each cow and churned separately In the same churn, and sold at the same price per pound: placing them cn exactly the same basis, each cow be

ing dependent on her breeding, or ability to assimilate her food more readily to the production of butter, the one making $:3 worth of butter in a year, another $40 worth, and so on up to $70 worth of butter in a year; and assuming still further, that the cow making $35 worth of butter in a year is worth $3.", the cow making $70 worth of butter in the same time, at the same cost, Is worth J2S0, or eight times as much, because she makes her owner eight times as much net profit. $30 a year being required to keep either one. the $35-cow making you a net profit of S., the other a net profit of $40, or eight times as much. The cow making $50 worth of butter is worth $120, because she makes her owner four times as much net profit as the cow making $35 worth of butter In the year, which we assumed was worth $35, being about an average price paid for cows In Ohio, tnaklng an Income of about $33 per year. My fellow dairymen, did you ever think of this? Are you satisfied with the net profits of the $35 scrub cow, when you can get much better cows at a trifle higher price and pay for them out of their own product? Farm Note. One has said that storage rooms out of doors for farm tools are cheap In the first Instance, but most costly in the final reckoning. There is a larger profit in growing little things and In fine products than in the larger staples, but it requires a different system of management. All lines of business have their tips and downs, and it Is only those who stick to what they have undertaken, and follow it intelligently, who are successful. If you are not getting the top prices for stock look around for the cause. There is no good reason why one man should not raise as good stock as another. There is often a considerable loss of value in barnyard manure, caused by leaching. The best place for manure to leach is on the ground where the crops are to grow. At the Wisconsin experiment station careful feeding trials showed that whey was worth 7 to 8 cents a hundred for mixing with cornmal and shorts for p!g3 when hogs bring the prices they now command. An exchange says that If a cow gets choked with an apple or potato, holding up its head end breaking an egg in ltd mouth is a sure cure. The same remedy Is recommended for horses under similar circumstances. The butter fat that is lost by careless setting of milk in private dairies is enormous. Faying 10 per cent. Interest on borrowed capital i3 nothing to it. This Is one of the leaks In dairying that cuts down the net profits. Hog? will eat the spoiled corn, wheat, oats or potatoes. Nothing else will. Herein is the hog the best of farm animals. When feeding inferior grain or vegetables be sure to feed plenty and some sound food at the same time. Beans as a staple crop will find favor with farmers this season who are reducing acreage in wheat. Friees are not liable to fall much for several years. In Michigan, where great attention is given this crop, they seldom net as low as Jl per bushel. Good butter can be spoiled with poor salt, as well as hy poor handling. There are plenty of good grades of dairy salt, and it H a great mistake to use a poor salt because it is chep. Many creamery men have found this out to their sorrow. A medium grain is more desirable than a salt In which the grain is very fine. A writer recommends the following as a good lawn grass mixture: Forty pounds to tho, acre of timothy, orchard, blue grass, red top. perennial, rye grass and red clover. Timo.hy d .os well on well-drained land; red top on moist land; orchard grass is a good all-around son; blue grass on limestone, ai.d it is a good pasturag? and lawn grass. Quitting field work enouch earlier so as to get the milking done by the usual time for quitting- work n a farm is the best and about the only way, says a writer, to keep good help on a dairy farm. Hired help cannot be blamed for not wanting to put in a full day's work in the field and then put in an hour or more after dark milking and doing chores. Most farmers have learned the value of persistent labor; many more have yet to grasp the Importance of systematic work. These latter often wonder why the city man, who takes to farming, frequently make a financial success, backed by no practical experience. Usually it Is because his school, college or business training has taught him discipline of mind. Pr. Allen, assistant director of the office of experiment stations, discussing in a recent bulletin the value of leguminous plants for green manuring, says: Grow more leguminous crop?. They furnish the cheapest food for stock and the cheapest manure for the soil. They do this because they obtain from the air a substance necessary for plants and anb mal alike, which costs in the form of fertilizers and feeding stuffs from 15 to 25 cents a pound. G. W. Pemiree, writing in the American Bee-Keeper concerning the outlook in bee culture, says: "The business is settling down In more permanent form, apicultural goods and supplies are becoming more uniform and staple In character, and less excited by doubtful and worthless Invention. And 'fitness of person is taking the highest rank in the bee business, in place of honey-producing hive and fixtures. This is the most hopeful feature of our times pertaining to the future bee business." An Ohio farmer says: "Last September I had twelve fine shoats which ha 1 been on clover all summer and were in fine condition, weighing l.MtO pounds when put in the pen. I fed those hogs fifty bushels of wheat, soaked twelve hours before feeding. I sold those hogs at $550 per hundred, and they weighed 3.000 pounds. A gain of 1.2'JO pounds at $5.60 per hundred would give me $67.20 for fifty bushels of wheat, which I would have sold at 52 cents per bushel. $2tl. Now can any farmer say it doesn't pay to feed wheat?" There is some disposition to laugh at men who go Into agriculture late in life. This is all wrong, as It is a tribute t the attractions of the occupation. It may be that they do not go to work in a practical manner, but most of them have soma good ideas. Often these men have money enough to Indulge In fancy farming, and then, by bringing in Improved stock, etc., they prove themselves a valuable addition to the community. Do not discourage any rruan who wants to try fanning, but give him all the aid you can. Thre is room enough for all who come, In some branch of the Industry. It will be unfortunate If the low price of wool shall oblige farmers generally to give up keeping sheep. There Is no farm animal which can be so easily and quickly dressed when fresh meat is wanted. A whole sheep will furnish palatable variety In food for three or four farmers' families while It keeps fresh, and If there are several in the neighborhood who keep sheep the interchange of fresh mutton when one or the other kills a sheep gives the farmer the advantage of a city butcher shop and his supplies of fresh mutton much cheaper than the butcher can afford to supply it to him. For those who wish to keep land in clover only a single year the alslke variety Is probably best. It bears Its seed in the first crop of the second year'H growth. When that Is cut the plant dies. But aisike hay is sweeter than hay from the first crop of common red clover. It does not have long tap roots reaching Into the subsoil as red clover does; but Instead a network of roots that run

through the soil nearer the surface. It is probably the greater amount of warmth that aisike clover roots get early in the season that makes its hay better than that of red clover. When the soil warms deeper later in the season the red clover hay becomes more nutritious. If you have fat hens cut down their feed. Keep them on oats, and do not feed corn or wheat. The best remedy for this trouble is exercise. The more active the fowl is the less likelihood there is of Its becoming too fat. For this reason the Minorcas and other fowls of the Mediterranean class are usually exempt from this trouble.

A HASKKT OK STRAWBCnniES. Many Delicious Dinhe ami I)eserf May !! Marie from It. A great many delicious desserts, says a writer In a New York paper, can be made of a single basket of berries. Fine Bavarian cream, excellent mousse, a good, charlotte and many other dainty desserts can be evolved from it. A "mousse" differs from an ice-cream in being made of beaten cream packed In ice and salt and left to work out Its own perfection; while a regular ice-cream is made of unbeaten cream frozen in a freezer. The mousse, as its name implies, has a mosslike consistencey, while a "cream" is smooth. For a strawberry mousse take a basket of ripe terries, sort them over, anl dip any in water that need washing, but do not plunge in the basketful, so that half of their flavor is soaked out before they tan be perfectly drained. Set the strawberries, covered and sugared using about a tc-acupful to a basketful in a warm place for several hours. At the end of this time a rich juice should cover them. Strain them through a sieve line enough to prevent the seeds from going through, and add the juice of half a lemon (unless the strawberries are very acid, when it may be omitted), and twice the volume of the strawberry puree gradually in whipped cream. See that the mixture is sweet enough; if the berries are very acid a little mere sugar may be needed. Pour the mixture into a mousse mould, which is a long, .lender, covered mould, or in a high tin pail, and cover tightly, u.-ing a paste to prevent the salt and water of packing from penetrating into the cream. Pak in salt and ice. using about twice as much salt in proportion to l-e as is used for freezing ice-cream. This is a delicious dessert served with white cake. There are a treat many people who contend that a strawberry Is only served in perfection fresh from the vines. Small berries should certainly be carefully hulled, but when the berries are large and fine in shape the most attractive way of serving them is In the foreign fashion, with their stems and hulls untouched. A quaint little dish of powdered sugar is placed before each person, and the berries held by the stem are dipped into the sugar and eattsi. One of the most popular ways or serving fresh berries Is in a shortcake. The best methol of preparing this favorite American doli'-ncy has been frequently described. People, hoewver, need to be warned against serving it, as is often done, with unwhipped cream; by this method the cream penetrates into the shortcake, making it sodden and unwholesome Thrt cre-tm served with a shortcake should always be whipped to a froth. There is scarcely any more delicious method of serving rich, luscious berries than concealed in the center of a mo'd of vanilla or caramel ire cream. Served in this way the berries come to the table deliriously cold and. in perfection of llavor. Still another method of using fresh berries otters variety at a "strawberry tea" or other entertainment given dui-pig the bight of the strawberry fr:ison. Set a quart of berries wxll sweetened in the sun. coyoting it with win lowglass, and put half a package of gelatine to soak for two hours. Then strain ihe strawberries, which should by this time be covered with juice. There should be three cups of the strawberry juice after it is strained. Heat this juice to the boiling point and add the soaked gelatine and. if you wish, the juice of a lemon. Stir the mixture till the gelatine is well dissolved and strain it several times through a flannel cloth. Use two charlotte ruse molds, one holding two quarts, the other one quart. Pour In the bottom of the two-quart mold enough jelly to cover it to the depth of half an inch. Set the mold on the ire, and when the jelly i.s hardened set the quart mold filled with cracked ice on it squarely, pour In enough jelly to till in the space between the two molds, an l pet both the molds in a pan of cracked Ice, or in the icebox. When the jelly is firm remove the lie from the inner mold and fill it with warm, not hot water, so it can be lifted out carefully. Fill tho cavity left by the inner mold with fresh strawberries, well sweetened, and pour over them the remainder of the jelly to keep them firm. Set the mold in Ice water so that the jelly round the strawberries cajv form. As soon as it is firm turn out the mold in the center of a low crystal pit' tor. Wreath it with whipped cream col jred pink with strawberry juice, and conceal the edge of the glass platter under a wreath of green strawberry leaves. t Kcful Hint for Housekeepers. Lemon stains on cloth may be removed by washing the goods in warm soapsuds or in ammonia. Mildew may be removed by dipping the stained part in buttermilk, and then put the article in the sun. "When the fingvr nails are dry and break easily, vaseline rubbed on after the hands are. washed will do a. world of good. ltubber gloves aro a great saving of time and labor over the hands, as they keep them free from any grease and dirt likely to be absorbed when doing housework. A raw egg swallowed immediately will generally carry a fish bone down that cannot be removed from the throat by the utmost exertion, anil has got out of reach of the saving linger. When riled walnut furniture begins to grow dingy, it can be made to look a3 fresh as new by re-oiling. Linseed or even olive oil can be used, but pure, good kerosene oil is much the best. Itub it well in wich a soft woolen rag, and polish vIth clean, dry flannel. Ink stains on silver or plated articles may be effectually removed without Injury to the articles by making a little chloride of lime into a paste with water and rubbing the stains until they disappear and afterward washing the article with eoap and water. To remove ink stains from a mahogany table, put a few drops of spirits of nitre into a teaspoonful of water, and touch the part stained with a feather dipped into the mixture. Immediately the Ink stain disappears the place must be rubbed with a cloth dipped in cold water or there will be a white mark. Dust and marks of children's fingers can be removed from windows by rubbing them with a sponge which lias been dipped In ammonia and water. To remove finger-marks from, and restore luster to the keys of a piano, wash off the marks with a chamois skin wet with cold water; then rub tho surface with' sweet oil, mixed with half Its quantity of turpentine. tA liberal rubbing with this mixture will prove, effective. Ink stains may be removed from colored table covers by dissolving a teaspoonful of oxalic acid In a teaspoonful of hot water and rubbing the stained part well with the solution. Ink stains may be taken out of anything white by simply putting a little powdered salts of lemon and cold water on the stain, al

lowing it to remain about five minutes, and then washing It out with soap and water, when the stain will disappear. Ileclpew. Strawberry Cream Bruise a quart of fresh strawberries with a wooden spoon in a basin, with six ounces of fine sugar; rub this through a clean hair sieve. Add to a p'.nt of whipped cream two ounces of dissolved Isinglass or gelatine; mix with the strained strawberries and put in the moid. Pineapple fritters make a delicious dessert, and can be made either of fresh or canned fruit. Peel the pineapple, taking care to remove all the eyes; cut In slices and remove the core, dip in butter and fry a delicate brown. They may be eaten with a sauce made of sugar boiled to a sirup and flavored to taste. Strawberry Jam Choose the strawberries not too ripe and of a firm sut ui.d good color; allow three-quarters cf a pound of sugar to each pound of fruit, put them into the preserving pan. and stir very gently so as r.ot to break up the fruit; simmer for half an hour, and pour into the pots; cover in the usual way. Strawberry Tapioca Wash half a pint of tapioca in cold water, then cover with cold water and soak over night. Next morning add one pint of boiling water, place over the fire and simmer until clear. Stir in one quart of ripe strawberries, turn Into a dish and stand away to cool. Serve very cold, with sugar and cream. Ice Cream Cake One cupful of sugar, one-half cupful of butter (scant), onehalf cupful of milk, one and two-thirds cupfuls of flour, one and one-half teaspoonful of baking powder, white of three eggs. Frosting YoIks of three eggs, one cupful of sngar (pulverized). Flavor with vanilla. Put on the cake before removing from the pan. and set in lh-3 oven to harden. Good Housekeeping. Pickled Pineapple A delicious pickle may be made of pineapples. Slice the fruit, which should be firm and ripe, (lu ff thin and put it into a large stoneware dish. For the sirup, take two pounds of sugar to one pint of vinegar, and ppice with one heaping teaspoonf ul each of ground cinnamon ,-uul mace, half as much cloves, and a piece of ginger. Pour this hot over the fruit, and let it stand till the next day. Then scald again, and seal. Cocoa Icing Cocoa is now much used in the place of chocolate for icing enke. The icing- is made by treating the whites of two eggs and mixing with them nearly a cupful of powdered sugar. Add two tea-' poonfuls of cocoa.. An Icing that many prefer is made without any eggs. Boll four tablespoonfuls of granulated sugar with the same quantity of water for a minute, then add a teaspoonful of vanilla and two teaspoonfuls of cocoa, boil a minute longer, and the i:'ng will be ready to use. To Preserve Strawberries Whole To each pound of the finest lump sugar put half a pint of watr, or, if preferred, the juice of fresh red currants. Let this boil (skimming carefully all the time) until it begins to get thick and has the appearance of returning to sugar. Now very carefully put into each pound of sugar one pound of fine, fresh-picked strawberries, and let them boil gently for about a quarter of an hour, or until the fruit appears to be done. Pour the preserve into a basin, taking care not to break the fruit, and allow it to s'and until the next day, when can fullv drain all the jub-e from the strawberries. Put the juice into the preserving kettle and let it boll until it will jeilv. skimming it as before; then put in the .-tniwb.-r-ries and boil them very genily from livo to ten minutes, taking care to keep theoi unbroken. Put the preserve into small glasses or pots, 1-t them stand uncovered for a week. If at the end of that time it do-3 not appear to be satisfactorily ruide the last pnteeöä must be repeated. Strawberry bavarian Cream Soak hal f a box of gelatine as directed above. Mash a quart of strawberries, and press them through a sieve to remove the seels; add a cupful of sugar and stir until dissolved. Melt the gelatine over boiling water, and strain it into the strawberry juice; turn it into a tin basin, set the basin into a pan of ice, and stir continually until the mixture thickens; then add one pint of whipped cream, and stir carefully until thoroughly mixed. Pour into a mold and stand in a cool place to harden. Strawberry Shortcak? Two heaping teaspoonfuls of baking powder, sifted into one quart cf Hour, scant half teacup of butter, two tablespoonfuls of s-tgar. a little salt, c-nnuah swet milk or water to make a Foft dough; roll out almost as thin as pu crust; place on. layer in a baking pan and spread with a very little butter, upon which spi Inkle some Hour; then add another lav.r of crust und spread as before, and so on until crust is all used. This makes four layers in a pan 11 inches by 7. Lake about fifteen minutes in a q-iiek oven, turn upside down, take off the top layer (the bottom while baking), place on a dish, spread plentifully with strawberries previously sweetened with pulverized sugar, place lawer upon layer, treating each one In the same way, and when done to be served warm with cream and sugar. To have light dough, mix it quickly and handle a.s little as possible. Oranges can be used instead of strawberries; remove the peel and white skin, cut into small pieces, sprinkle with sugar, and let stand a short time before using.

The Fnt Fighter Is Doomed. Lilly Madden, the well known trainer and manager of pugilists, believes that a pugilist who takes on a great deal of llesh can never gc5 into good fighting- trim again. In a talk with P. Jay of the New York Recorder recently Madden cited numerous instances where men once great in the prize ring suffered defeat as soon as they once became fleshy. "When I started out with Sullivan." he said, "I went and took a look at Ryan, and then I knew we had a dead cinch. I went back and told Sullivan, 'You have a snap." I knew Ryan would not do, because he had a paunch like an alderman, and I knew he could not train It oiT. It was because Goss had been hog fat that he suffered defeat when he met Ryan. It wa3 Sullivan's great girth that defeated him at New Orleans and caused Mitchell to be like a schoolboy at Jacksonville. "A boxer may reduce in weight and harden hi3 flesh until he looks like an ideal man. but he will po to pieces early In the battle Just the same. While reducing his avoirdupois and building up muscloa, as they call It, h? is reducing his vitality. When the night of battle comes, he looks to be In prime fettle, but he has no stamina, and he soon finds that he has lost his speed. They don't know what is the matter with them and cannot explain why they are slow, but I know. They reduced all thir power as they reduced their weight." Corrected. The robber chieftain confronted his fair captive with glittering eye. "Either yield or die!" he hissed. A look of calm resignation transfigured the countenance of the maiden. "Eyther," she murmured, and bowed her head. With a snarl of rage he turned away. "Curse It." he cried, "when shall I learn to bridle my tongue!" N. Y. Truth. Another Cnatlnnen. Mr. Benjamin (calling from window) "Ikey! Ikey! Vot for you standt tlere und let dot Yankee poy knock you all to bleces for? Vy don'd you run avay?" Ikey "I cannot run avay, mein fader; I am standing on a nickel." Judge,

A STUDENT OF DEATH.

STOIIY OF A MAX CI It S KT WITH THE SC1KXTIK1C IXST1XCT. A Mysterious Stranger Tells of Ills Fated Life As a Hoy He Envied Others the Vital Spark of Life anil Hated Them for Possessing? It Poison the Weapon I'sed Against Ills Fellow-Men Ills Family Exterminated and Sow He Is Again at Large in Search of Victims. Sitting quietly on the rear seat of the smoking car cf a train that was speeding toward Indianapolis a few days ago was a middle-aged man of perhaps forty years. His forehead was ample and his features were of a cast that told of intellectuality above the average. The- only peculiar mark in his appearance was the intense pallor of his face, which was so bloodless as to give it a deathly and almost uncanny appearance. His bleached eyelids served to bring out into even more prominent relief his black, glitter ing eyes, which wandered restlessly from object to object as the train sped by. His clothes vere new and cheap, In marked contrast with the aristocratic bearing of the man. He was a mystery, as was evidenced by the unusual attention which he attracted from the other passengers. The mysterious stranger sat by the open window gazing curiously at the green fields, tall trees, farm houses, grazing flocks and herds as they shot by. They seemed to be strange sights to him, though calling up recollection of former familiarity with them. The look upon his face was one of almost childish Interest and yet he was a middle-aged man of apparent refinement and education above the ordinary. As the train sped along, the cool draught of pure air that llowed in at the open window by which the stranger sat seemed to have a peculiar effect upon him. His breath came in long and irregular gaps, his chest heaved and every few moments he would open his mouth and gulp down great swallows of the air as though he were famishing for it. His actions resembled those of a fish that has been thrown out upon the land. As he held his long, thin, white fingers up to his head, it could be seen that the blood seemed to be dammed up at their tips, while his hands trembled as though with the palsy. Could the man be dying there in the car filled with his tell jw-num and no one. olft.-r to give him aid? A gentleman sitting opposite to the stranger, who had been quietly watching his peculiar actions for some time, arose and walked across the aisle. "My friend." said he kindly, "you aro sufferirg. What can I do for you?" Thost- glittering eyes turned with a sudden start from the moving panorama without and for a moment searched the inquirer through and through with an expression of mingled curiosity and distrust. He seemed to be reassured and attempted to reply, but his voice failed him and it was after considerable effort that he was at last aide to speak loud enough to be heard. His voice was low and husky from long disuse. "You mean physical suffering, I presume?" "Yes. you seem to be in pain and I want to aid you." Those piercing eyes again searched the speaker with rn ar of surp;io and then be asked: "And do you mean to say that it would pain you to see another person suffering?" "I most certainly do." "Well, then 1 only wish that I could tell you that I am suffering; but tho truth is, I tun not. My actions may have led you to think so, and I suppose it was natural for you to come to my assistance. Strange how some people look at those things. And so I act differently from other persons, do I?" The stranger gazed thoughtfully out of the window for several minutes, and then turning with a sudden motion, said: "Now, sir, if y u had but just returned to earth after an ahsence of years; in fact, if you had just reached this world a middle-aged man, which you left as a boy, don't you think that, try as hard as you might to prevent notice, you would appear different? Now, sir, listen" those fbon eyes seemed to burn with a frightful light due to suppressed excitement "this is my first day on earth for nineteen years." There was a look of affright in the face of the gentleman who sat opposite and he inadvertently half arose from his seat. A terrible thought had flashed through his mind; the man before him was a raving maniac. With wonderful perception, as though instinctive, the stranger Interpreted the sudden motion and responded: "No, you are mistaken, sir. I am not raid. My reason is unimpaired and my mind as clear as that of any rational person In the world that is as I remember them. You know sanity and Insanity are but degrees of the same thing and are connected by a graduated plane. Insanity is like sinfulness; present in all to a more or less extent. Those who think they have less of sin call themselves holy; those wiio have less of insanity call themselves sane. Is it .not so The Poisoner's Story. The man waited for a moment and then, receiving no reply, continued: "But I am mys'tifying you. This is my story: "My father was president of one of the largest colleges in the country and I inherited from him a powerful scientific instinct coupled with a philosophical mind that tended to speculation upon life. This was observed in me by my parents when I was but three years old and I was considered as a prodigy. My characterise, tendencies were fostered by my proud parents and I was delpned for a second Agassiz, a Humboldt or a Spencer. Dui"-the stranger gave way to a rattling laugh that caused a cold chill to dart through the hearer "what my father fostered and cultivated in me soon grew and developed until what was intended to be the equipment that would send me to the summit of fame beanie my overshadowing curse and the instrument of my destruction. "As a child I would delight in holding my breath until I was black in the face for the sole purpose of seeing how long I could stand it and live. I would puncture the arteries in my wrists to see the flow of the blood and calculate as to how low? It would take meto bleed to death. Several times I was brocRht back to life after great-trouble, but these experiences did not stop me. Then r.s I grew cider I began practicing on animals. I would put a cat or dos In a vise and slowly squeeze it to death to see which part of the body would burst and to Fee what organs could be crushed without terminating life. I studied physiology, zoology, botany, chemistry and every other kindred study I could get my hands on in my father's library. At sixteen I was an advanced student in chemistry with my whole mind absorbed with experiments with the various poisons. Suffering was nothing to me. I regarded It with the calm, speculative study of a philosopher and spurned with contempt animals or persons who allowed pain to le shown by word or sign. With me I had so cultivated the will that I could bite a great mass of flesh out of my arm without betraying a sign of pain. I took delight in it. As a boy I had nearly exhausted my resources in way of punishment and torture on domestic animals and myself. Twice I ha become Involved in considerable trouble by experiments on my younger playmates. Once I gouged out the eye cf a littls

neighbor girl and was trying to put it back when I was driven away. The result was that the pirl lost her eyesipht by my not being allowed to put the eye In its place at once. Then I bound and gagged a cousin of mine once and pierced one of his lungs with a brass tube for the purpose of blowing air Into his lungs to see If persons who were drowning could not be resuscitated in that way. The boy contracted blood poisoning from the brass tube and came near dying, but was saved. "For these escapades, as they were called at the time, I was severely punished and several times shut up In. a room for weeks at a time, but my father would come to my assistance and help me out. He regarded my researches into science, as he called them as the natural bent of a powerful mind, and looked forward to the time when I would be at the summit of scientific fame. Hegrnn Stntlytii- Subtle Urnen. "And then I became acquainted with poisons. Ah! that was a revelation to me. How I reveled in them. The mineral poisons and vegetable poisons I considered as my personal property. I hated the druggists for being able to sell them. I wanted them all to myself. For two years I devoted all my "time to them, until I was perfectly familiar with every one. from the subtle hypercyprianic aei i to the powerful and terrible prussic acid. "Well, what followed was but the natural consequence of my early training and tendencies. Having beeome familiar with the several poisons, I must experiment with them. I wanted to see the slow action of each. I longed to see th t color of the victim gradually change, his steps grow more feeble, his appetite leave him. his eyes become glazed and his vital nergy succumb. It was paradise to me. And then I thirsted for an opportunity to try the more powerful drugs. Those that consumed the victim with a burning fire or froze Ids life blood in his veins; those that frenzied his brain or merely deadened all sense of paia within his pao-alyzed limb. The desire almost consumed me and I could not sleep at night. But I was cautious. I knew Xhe penalty of the poisoner, and I did not wish to suffer It until I had satiated myself with experiments In torture and death. This was my sola thought; my one ambition; my religion. I knew nothing else. Was I doing wrong? Did I realize that I was violating th-i laws of God and man? I knew no wrong; I knew no law but nature and its force; I knew no religion but science; no Cod but results. "There were five children in nur family two older and two younerer. They were a',1 happy and loving, while I was different. I could not enjoy their simple sports or laugh at their jests. While they accompanied my father and mother on gay excursions I pored over my chemistry and enviously watched the living beings passing the window. My object and ambition was to feize the vital spark of life possessed by others, whether human beings or animals. I envied them this; I coveted it; I thirsted for It. I grew to think that it belonged to me to be used in my researches; that they were wasting it, while I could put it to use by making it subservient to science. As I became satisfied that it was mina I lost all knowledge of right or wrong. All I realized was that each person passing possesed a vital spark called life, which beonged to me and I was entitled to it. Ills KJrt Innocent Victim. "Well, it was natural that I should begin first upon those with whom I was thrown in contact. These were the members of my own family. They, like all others, had these shirks whih I must have and I got them. My oldest brother died first . His was simply the subtle hypercyprianic acid. I held back his head, touched his tongue with it and he died with a smile. He was found in the hall where I gave him the drug. He gave t o his spark without a struggle. This v.'iis but partially satisfactory, one by one my other brothers and sisters died, each in more terrible agony. Yuu see my studies had not been in vain. I could make the separation as painless or as terrible as I chose. Of course the other members of my family were cast in gloom and bowed down with sorrow. They could not look upon It in the same light I could. Our house was supposed to be stricken as by fate. My father's prominence kept the blood-hounds of the law away and there was no investigation. All were gone within a year but my father and mother. I was still studying. I wanted to see the operation of poisons on the brain. I had conquered the body with them and now I must overcome the brain. My father was reserved until the last. 1 had prepared a combination poison, which I begun experimenting with upon my mother. The second dose drove her mad f.nd that nierht she tried to murder my father in bed. He escaped by a miracle and before I had completed my work they took her to the asylum. I visited her once in the Institution with another preparation, but she refused to take It and drove me out of her cell. It was strange and I have sometimes thought that her diseased brain hd been given some innate Intelligence denied It when normal. My father and I spent some time In studying the fortitude with which he bore up under what he called his terrible affliction. I?ut he would give way to it and this made me despise him. Then I began on him. Hut I made a mistake and one night got hold of the wrong bottle. He lived long enough to send for a cowardly physician and he saw the effects of poison. Father died, but he spoiled all my plans. nvlrted tit Lust. "Well, they searched the house and in the laboratory found the bottles with my writing on the labels. They convicted me and I was sentenced to be hanged. I received it with glee as I had a great curiosity to see how hanfring would fro. But my lawyers, against my advice and entreaties, got a new trial and I was sent to the prison for life. That was twenty years ago. "During the past twenty years I have continued my studies in chemistry at odd times and I now have perfected what I consider the key to painless death, as well as the drug which will cause death in its most nauseating form. The last poison I have already tried on one of the convicts and he will die next year. He has now been seven years dyinc. He b ;- gan rotting at the hands and feet and the putrefaction has now reached his vitals. It is now but a question of a few months. "All this time I have been a model prisoner and this has led to my pardon. I was liberated this morning. Twenty years! No wonder I seem different from other people, 1 was but a boy when 1 left the world. Most prisoners who have been ehut up so long come out with impaired minds. I have all my faculties becausa I have used my will power. I have exercised my brain and kept my mind employed. And now?" The Poisoner InsatUHed. The eyes glittered and shone with an Intensity that was horrible. A look of Wild expectancy darted from those eyes and he glanced ravenously at the persons sitting around the car. "And. now? Well, the current of my life has been unchanged, although It has been checked in its course. My hunger for those life ppasks is the same as ever. They are mine, and I have the right to them. I must continue my experiments. The knowledge I have acquired in a lifetime must not be lost. If people die, what's the difference so long as science is benefited. We kill dogs with impunity; why not persons? After all. death " The train whistled for Indianapolis and the man arose to his feet. "Now you have my story," said he. "and you may hear from me again. Should there be a few mysterious deaths that will bailie the officers of the law on account of the absence of both cause and motive you alone beside myself will know the truth. The cause Is my skill and knowledge and the motive U science,'!

SUNDAY SCHOOL LESSON.

lksov xnr. sncor qi authr ix TKIIXATINOML M:itll;s, Jt.U 21. -V Comprrhennlve Kfvievr of the ons of the Second tln.irteiwGoldeB Text, Dent, xxxii, J t'omiucnUtry by the llv. IJ. M. St earn. Lession I. Jacob's Prevailing Travel (Gen. xxxii, 9-12; x-xir, C1). tijllen text Gen. xxxii, 20), "I will ii"t Kt thee go. except thou bless me. The first part cS this lesson shows us Jacob lillcd with ai sense of his unworthine.-s, jt pleading and clinging to the promises cf God. Thsecond part sh iws us Jacob wi;h his thigl out of joint, helpless tr resist any longer, clinging in his weakness and coiisciou need to the Mighty 0: aril obtaining that which he sought. Tha wholo lesson teaches us how to obtain power with Go and men. H-.ro is found th-i "Word 'Ms rii-1" tVr the f.:st tim-'. Lesson II. Disi ord I:t Jacob's Fami-y (Cb.n. xxxvii, 1-in. ; M u Text (Gen. xlv, 21), ".Sre that ye r.ot out try tha way." Here we f' Jacob's sp-xlal Java f.r Joseph, the b-.-lowd lti- hd's firstborn, and are warned ct" the ua-,r- r cf having favorites among tho chili'.'- Hut we se alio tho social love cf Co 1 d Jcseth ir exalting him abovj fa.tl.tr, :.-.:-ther and bre'J-.ren, and choc-sirg fci:n to to a greatdeliverer, and b.ure tied, who cannot err we blow with adoration, fr r none can sayf to Him, "What d -est th;-u?" Lesson IU.-Joserh .Sold Into Esyj-t (Gen. xxxvii, 2Z-z:). Golden Text (Gen. X,i "Yo thought evibagn'a. st ise, bu; Qo&i mant it unto good." Joseph now entr upon his road to royalty, which meansi dcatii to faiikr, mothers, brothers. sisters, home and friends, self e:;J thj world, tV; find one's all in God. It is thti way cf tho. cross and means much suffering1 an 3 long:.sufftrir.g with patltneo an I J jyfuTness (CoL iv, 11). If w-j see Co l's Instruments,' we shall be sorely cast down eud discouraged, but if we se-? God ratLer than Ills, Instruments, as Joseph did, all will to-Wo-IL Lesson IV. Joseph Kuh r in Kgypt1 (Gen. xli. ÜS-4v). Golden Text J Sam. iLoe. "Tnem that honor Me I will honor." Tne twenty years' humiliation and1 suffering, the false aecu.-tins and imprisonment are now past, and Th3'. dreams are about to be lultilled. Joseph can now say from his position as ruler.f in the Joy of his gentile brilo ünd hisi two sons, "God bath müde me foryi-t alp mv toil; God hath caused mo to be fruitful" (Gen. xli, ül-..'h Through all his sufferings be was prosperous, for Gol was with ldm ( bjn. xxxix, 2, ZD, but it di 1 r.ot look so to the hinn in e'-s. Se3 the application t us ia itonu bi, ID; I John iii. 2. Lesson V. Jos. h Forgiving Hi Urethren (Gen. xlv, 1-1" t. Gulden. Text (Luke xvii, S.i. "If thy brother trespass against thee, rebuke him. and if be repent forpive him." The Fin f twenty years is at last uneovero-d and brought home to thm, but th re is forgiveness for them. Th.-y See now the reality and fulnllnvT.t cf the divams they d-j--pied, and they bow down to their brother Joti a.s their Kreut and only deliverer. When the Jews iigain look u;ou their brother Jesu after i.trliaps -,'H;J year dnee they snw Him 1 tt on the cr- iand hceüt'd not His eri-s, th-.-y will lind a wondciful para'.kl to V.-i history tf ji iPi-jih. Lesion VI. Joseph's I.at Pays (Gn. 1. 14-L'üi. Golden Text (Prov. iv. 1). "Th-3 path of the just is as the shining- light, that siilneth more ar.d more unto th-i perfect day." s-till misunderstood by bis brethren after great kindness, hi has again to comfort them and icassura them of hi-i unehanging love. If we have treated Jesus in any degree like this, let us be ashamed and question His love no longvr, tut with Implicit confidence male llim gl id by our fnith in Him. See Heb. xl, 22, as a fittingclose to this story. Lesson, VII Israel in L'gypt (Kx. i, 1-141. G.Jdeii Text (Ts. rxxiv, .). "Our hlp is in the name cf the Lord." Wo now com to the bonk cf redemption, but before the de'iveranee we must sea the bondage. Th word to Abraham concerning the EfiUction of Iiis seed is being fulfilled (Gen. xv. 13, but the words cf deliverance are j;'Pt a trU'- and they also shrll be fulfilled. Thi --- again th) story of the cross humiliation before exaltation. Lesson VIII The Cl.iMhood cf Moses (Kx. ii. 1-1"). Golden T t il'?. xei. IM. "I will deliver him and honor him." Here is God working. ev n through Ilia enemies. to accomplish His purines. Thos. who light agai.i-t Him are all unconsciously mad- to furth- r Hi ends to thdr own confui"n. Consider Joehehed'a faith and Its reward in the liurht of Heb. xi, 23. Lot your own heart fear no evil, "If God bo for t-s, who can be tgninst us?" Consider tie thre- arks of scriptum, cf which thlt is the second, each made to preserve Its contents. We aro preserved in Christ (Jude 1). Lesson IX iL serf Sent as a Drliverer (Ex. iii, 10-2e). Golden Text (Isa x!. 1), "Fear thou not, fr I am with tlHc" Moses at the age of forty thought that Isnu-1 would s-'o in him tle ir deliverer, but at the ago of eighty he is slow to obey the call of (b d and asks, "Who am I that I should go?" Tho prent lesson for vis is to hear God y.iy: I am: I will send the; I will b with th.ee. We are nothing except as we ar in ssongors cf God. The one who p -n ls u1 is everything, and His ne-ssauo is everything. We are notliii g except in so far as wo carry His message circctly and in His name. Lesson X The T'ass.oer Instituted (Kx. ii. 1-llh Grid 'U text (1 Cor. v, 7), "Christ, cur passover. is s oiiiicd for us." Tic pivat I.-ssujis le re a"e tho safety of the hrstl-. rn unoyr tho blood and tin ir occupation as sav d ones; teach-, lng us so jdrininsly tk.U it is the blood alone that saves, but there is no safety for us unless we are und-T it; then as saved cms we are continually to feed upon Him who saves us, vui as He said, "lie th-at e:teth Me, even he t-hall live by Me." Lesson Xr-Pass.ice cf the RM e (Kx. xiv, 19-2'.). Gold, n text (lb b. ii. 2'J, "Uy faith they i -assert through ths lied Pea." In the cloud we see God as Israel's light and s! i 11 an l rui-'e and a veneer. In the incident of the lesn we co how God leads Iii. peocl Into difficult loS that He may show His power on their behalf: that He may be j.-l.rified. When we find ourselves in straits an.l see no way out, let us stand tili and soj the salvation of the Lord. O rsidcr that lie who divided the sea i our God. th creator of heaven and ( irih. und ther Is nothing too bard for Him (Jcr. xxxii, 17. Lesson XTT The anointed king, a misrionarv lesson Gs. ii, 1-12). Golden text "(Ps. II. M. "Ask of Me. and I shall give thee the heathen f. r thiii- inheritance." This Is the picture of the Lord Gd of Jacob and J.sej.h and Moses, Israel's great deliverer and Messiih. who will in due time bo king over all tho earth, but not until He shall have received His bride, the church, and returned with her for the salvation cf Israel and judgment of the nations. It Is not what its proprietors say, but what Hood's Sarsaparilli do -s, that tl!3 the story of it& merit. Hood's fcjariupar 111.4 Cure