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THE SAINT PAUL DAILY GLOBE: MONDAY MORNING, NOVEMBER 25. 1895.o
fifTEK TflE FEAST.. *
HOW TO .SERVE THK REMAINSHOW TO SERVE THK REMAINSOF THE THANKSGIVING DAY
TURKEY.
MANY DAINTY METHODS.
RECIPES which thk frugal
HOUSEWIFE WILL), find
worth TRIAL.
BOYS IN COOKING SCHOOLS.
A Teacher Claims They I.earnWith Greater Facility Than
Their Slaters.
Tin re arc many dainty ways of us-ing nits of cold turkey. To scallop tur-key cut the meat from the bones ofcold boiled or roasted turkey, removethe skin, and cut the meal "fine. Putin the bottom of a buttered dish alayer of bread crumbs moistened slight-ly with Ik—or. if it is a boiled turkey.use some of the liquor it was cooked in—then spread a layer of the mincedturkey, with bits of the stuffing, somepieces of butter, and pepper and salt,then another layer of crumbs, and al-ternate them until the dish is filled.Pour over the whole whatever dress-ing may have been left, and if thereis not enough add a little hot water toit and season with a teaspoonful ofWorcestershire sauce. Spread crumbsover the top and scatter bits of but-ter over them. Cover the dish with aplate and bake in a brisk oven. As
soon as it is thoroughly heated removethe plate and brown. Serve at once.
An appetizing way of using hiCs ofturkey cold is thus: Take the piecesof key and free them of bone andskin: if there are any good-sized piecescut them in half. Put the meat in asaucepan with whatever stuffing anddressing may have been left and atablespoonful of butter. Season liber-ally with salt and cayenne pepper.Place over the fire, and when themixture boils break into it an egg andstir thoroughly. Turn into a butteredmold, and when cold turn it out on adish and slice nicely.
To make creamed turkey, pick themeat from the bones of a roasted orboiled turkey and cut into small pieces.Allow one pint of meat for the follow-ing dressing: Put in a double boilerone pint of cream or rich milk andplace over the fire; rub together twotablespoonfuls of flour with one ofbutter, and stir into the milk whenboiling: add salt and cayenne pepperand stir until it thickens like custard:mix the meat with the dressing andfill buttered individual shells with themixture; sprinkle cracker dust over thetop of them with bits of butter andbake- in a hot oven fifteen minutes.
To bone a turkey, slit the skin downthe back with a sharp knife, and. rais-ing one side at a time, with the fingersseparate the flesh from the bones untilthe wings and legs are reached, un-joint these from the body, and. cut-ting through to the bone, turn backthe flesh and remove the bones. Theflesh may be reshaped by stuffing.Stuff with force meat made of vealand a little pork chopped fine, andseason with salt, pepper, sage or sa-vory, and the juice of a lemon. Sewi:, shape, and press the wings and legsclose to the body, and tie all firmly sothat the upper surface may be smoothand plump. Lard the breast with nar-row strips of firm fat pork, and bakeuntil thoroughly done, basting oftenwith salt and water and a little butter.Serve with a giblet dressing, to whichhas been added a cup of strained to-matoes.
To boil a boned turkey: When it isstuffed roll the fowl tight in a pieceof cheese cloth and tie firmly withtwine to keep secure and in shape.Place in a stock previously preparedby putting the bones in cold waterwith some herbs, an onion peeled andstuck with a dozen cloves, a carrot,and a turnip sliced. Boil the turkeygently lour hours at least, then takeit out and remove the cloth and placeon a dish. Strain the stock, removethe fat, and set over the fire. Add twoounces of gelatine dissolved in coldwater. Strain the liquid jelly througha line sieve over the turkey. Whencold, garnish with parsley or cressesand sliced lemon.
To make giblet dressing for roast tur-key, put the giblets and neck in a'saucepan with cold water and add anonion, salt and pepper and a slice ofdry bread that has been made verybrown in the oven. Boil until the gib-lets are done, then strain the stock.-Chop th? giblets fine and put them andthe stock back into the saucepan,dredge with a little flour, add thebrown gravy from the bottom of thepan in which the fowl was cooked.after skimming off the fat. Serve hotin a gravy boat.
Sauces for Boiled Turkey—Chestnutsauce: Shell and blanch three dozenFrench chestnuts. Boil in waterenough to cover them for thirty min-utes. Drain off the water and poundthe nuts to a paste. Add one table-spoonful of melted butter, half a tea-spoonful of salt, and a dash of cayennepepper. Stir gradually into the pasteone pint of milk. Rub the mixturethrough a coarse puree sieve, and placeover the fire in a double boiler to cookfor half an hour.
For celery sauce, cut one quart ofcelery into small pieces and add onequart of milk. Put in a double boilerwith an onion, in which four cloveshave been stuck, add a blade of mace,
and cook until the celery becomes ten-der. move the onion and spice andthick! with a little flour that has beenmoistened with some of the stock thatthe fowl was boiled in. Season withsalt and pepper and boil for five min-utes. It should be as thick as custard.
To make oyster sauce, put one pint
i|v J)\ to every wor-n an —washday
fy 3y /panel house-clean-
i \x\ /S« *ithUV *v*o i fyftheir grimuV Jv^> f^y their grimR^vx —'/7f / attendants ;
V-T'^xn. \ / "aching\ back," "low
spirits," "tired to death,'"worn out," "out of sorts.'Why don't you get rid of thesethings? Use Pearline. Thereare directions on each pack-age that will show you thelatest, safest, quickest, andbest ways of washing. Thewonderful success ofPearline(used by millions) alone oughtto move you to try it. A trialmean, continued use. 473
fiilta&MyftK
Of small oysters, with their liquor, Intoa saucepan and h at them to boilingpoint. Skim out the. oysters and addto the liquor one and one-half cups ofmilk, and when it is boiling add one-third of a cup of butter creamed withthree tablespoonfuls of flour. Seasonwith suit and cayenne pepper, and letthe sauce boil up once. Then add theoysters, and it Is ready to serve.
An astonishing statement has beenmade by a public school cooking teach-er, who says boys learn the principles
of cooking with much greater facilitythan girls, while a chafing dish teach-er assures us that a helor can beinitiated into the mysteries of a Welshrabbit or lobster Newburg in one les-son, while women are bunglers. Per-haps this Is because a man does nothave to unlearn the inherited tenden-cies to cooking on a stove that awoman do:s. The art of chafing dishcookery is as far removed from thestove art as that is from the fireplaceand great brick oven.
WRINKLED YOITH.
The Woman at Home.••How am 1 to prevent wrinkles?"
In the old days this question only agi-tated the minds of foolish society
women who wished to appear youngwhen they should have been studyinghow to grow old gracefully. Now-adays one hears it oftenest from youngwomen, who, for serious reasons, can-not afford to look old-, r than they are.Youth is one of the qualifications forth ir various callings. . Month aftermonth we receive letters from youngwomen — comparatively youngwomen apologizing for their desire to
get rid of wrinkles. "It really is not
from vanity," says one. I am a gov-erness, and have twice been told I amgetting too old for my work, and I amnot yet thirty."
We can very easily- believe that sucha woman has a stronger reason forwishing to look young than the desireto look well, but even this desirewould be blameless. It Is unnatural,and therefore wrong, for a woman ofthirty to look forty, or a woman oftwenty-five thirty. It is the right andthe duty of every woman to look aswell as nature meant her to look, foras long as she can; to deface our fairappearance by submitting tp unneces-sary evils is as irrational as it wouldbe to needlessly destroy a fine land-scape or injure a beautiful tree.
The wrinkles of old age are not inthemselves unbeautiful, because theyare not unnatural, but the wrinkleswhich come from outside worries, fromthe wear and tear of modern life, frcmnoise, anxiety, ill health, or overwork,or over-conscientiousness arc anothermatter. These do not tell the truthabout us—they are sheer libels on
young faces, and fortunately, they may-be in a great measure prevented or re-moved.
Overanxiety is the first cause ofwrinkles. Now. It Is no use whateverto tell an anxious person not to beanxious, or a conscientious person notto worry. We can only say, worry aslittle as possible, and when you areworried hold your forehead smoothwith the ends of your fingers, pressing
softly from the middle of your fore-head* to the sides. This will prevent
the forehead wrinkling, and will fre-quently prevent a headache. It willnot prevent the worry causing indiges-
tion, but a large- cupful of hot watersapped slowly will; weak tea will donearly- as well, but It must be weakand hot and freshly made.
Never accept a headache, or any
other ache; or a feeling of depression
as a matter of course, nothing aches
without a reason; find the reason outand remove it. This does not meanthat one should fly incessantly to thephysic bottle; avoid drugs altogether,
unless recommended by a doctor, butthink whether you need food, or haveeaten in a hurry, or over-exerted your-self, and set right whatever Is wrong
by the proper remedy.
Never go too long without food—ger always gives a strained look to theface: if owing to your household orother work the intervals between arebound to be long, take something be-
tween them. "You have always beentold it is unhealthy to eat betweenmeals," you may say. Quite so. Al-
most all books and articles on health
are written for prosperous, idle people,
who work neither with their minds
nor bodies. The advice one would give
them would be the worst possible ad-
vice to give to overworked, anxious
women of limited means. Very few-
women who work with their brains tatenough— that is to say, though their
food is sufficient ln quantity, it fails Inquality. -
Women who work their brains should
eat cream, apples, and brown bread be-
tween meals— of these, th? latter in
the form of biscuits, could be easily
taken at odd times. The governess
whose letter we quote has derived great
benefit from taking a little cream with
a brown biscuit at a dairy close to herpupils- house every morning after a
long tram ride and every aftern<*)n be-
fore a long walk home. Then, whentoo tired to feel any inclination for ahearty meal (which generally meanstoo tired to digest it properly), she
takes a cup of hot Lieblg's extract withanother brown biscuit, and rests for
half an hour before supper.Those who wish to avoid wrinkles
must never on any account wear tight
shoes. Tight shoes will make even ayoung face look old and drawn in acouple of hours. They should bathe
the feet when tired in hot water, in
which a portion of some invigorator
has been dissolved, and rest with the
feet raised, for at least half an hour
in the middle of every day. A busy
mother, on her feet superintendingthe lesson or play of her little onesall day, would find relief In removing
her shoes and raising her feet for fiveminutes at a time several times in theday.
Another cause of wrinkles is sleep-
lessness at night, and this is frequent-
ly caused by unconscious hunger. Acup of milk heated on a spirit lamp, ora cup of cocoa and a piece of breadand butter, will often Induce a pleas-
ant, healthy sleep, when without it onewould have lain awake for hours andrisen with an aching head, every littleline in the face deepened and empha-sized, and an unpleasant taste in themouth. : .**,' -yT
Two other small causes of wrinklesmay be avoided. No one should sitfacing a strong light, or stoop whilereading or writing. \\u25a0.'\u25a0\u25a0'-•.''['
So much for prevention; for the cureof wrinkles patience and perseveranceare required.
A simple remedy is to lie flat on theback for half an hour every day, keep-ing the face entirely covered withcloths wrung out in hot water. Thiseases the strained muscles pleasantly.
Then, if more time can be spared,gently massage the face by placing theeight ends of the fingers together, nailstouching nails in the middle of thebrow, and drawing them softly apartand around the outer corners of theeyes. Then rub along the lines at thecorners of the mouth . upwards withthe thumbs. This Induces a deliciousfeeling of rest. If there I*s no tendencyto superfluous hairs a little lanollno onthe ends of the fingers quickens theeffect of the remedy.
These remedies are good separately,and any one would derive benefit fromany one of * them applied * regularly-day by day. if only for ten minutes.Professional masseuses generally re-sort to all in the order we have giventhem, devoting almost an hour to thework. . The result is then immediatelynoticeable. Of course the face doesnot keep permanently the look .offreshness •It wears for the first few.hours after the massage, but it doesnot quite go back to its. previous ill-appearance, .so that each day thj>por-mal condition of the facets Improved.
It must* not. be forgotten that after
the use of hot water, either for mas- "sage or washing, ' the face should in-variably be sponged in cold to reclpsethe pores and prevent the skin fromstretching and so causing otherwriu'iles. :*-f*y
SPIRIT OF THK HOME-COMING.
Harper's Bazar,There are many people who regard a
Thanksgiving day as a meaninglessday, and its celebration once a year awaste of time and a mockery. It mighthave en, they go on to say, a day of-reality to those who in early colonialtimes had hostile tribes, Inclementweather, and threatened starvation tolight, and whose natures were wroughtupon to all their depths of fear andgratitude. But for us in these days ofno national crises, in these days ofmoney-getting and materialism, aThanksgiving day means only a day
In which, oftener than not, observancesare a bore.
Y< I for all that, and In spite of whatthe croakers say, year after year inevery home In town and country someglad preparation for it is made. Feastsare prepared. Welcome stands ready.
To the returning wanderer arms areoutstretched; to the homeless way-farer the hand Is extended. Cost oflabor and pain of preparation are for-gotten in th? joy of reunion. All theyear that has gone has been with manybut as a vista looking toward it. Formem all the year to follow shines asa new pathway leading to the samebright end. ' ' '.
No New Englander, close pressed ashe may be*, stays willinglyaway from
the family gathering on that day.
Rich and poor alike are stirred by onecommon Impulse—to go home. Oneman may want to feel once more thecomfort of 'an old familiar chair that
no change of fashion has moved from
its long-accustomed place. Anotherwants th? sense" of peacefulness thatbelongs to a certain sunny windowwith geraniums in it when all the
world without is quiet and stillnessreigns within. Some want the nursery,
with its tattered books, and some theassociations of old sounds, as the click-ing of the gate or the hurrying of fa-
miliar footsteps up th** stair. Somewant the friends of childhood; and
back of all, and through all, over all,each and every one wants the finding
again of the mother, the face and thevoice and the touch of her— of her
whose love has never faltered, whosesympathy has never failed, who wel-comes them without reproach, who re-joices in them without envy, who isproud of their success without measur-ing their failures, Who has kept herideal of them undimmed, and yet whowill minister to them the livelong day
as to one saved from an angry tempest,
her arms their support, her warm heart
their resting-place.
A DAI'GHTERIS PART AT HOME.
Harper's Round Table.One of the sweetest things a girl can
do Is to receive friends graciously, par-
ticularly at home. In one's own house
a cordial manner is peculiarly fitting.
Do not stand off In the middle of the
room and bow coldly and formally tothe friend who has called. Walk over
to meet her.: give her your hand, andsay pleasantly that you are very glad
to see her again. Stiff, cold and for-
mal ways of greeting acquaintances
are not proper in a girl welcoming
guests to her father's house. Adaughters part is to assist her mother
on every social occasion. The girlpours the tea In her mother's drawing
room when friends drop in at fiveo'clock. Quite often, when no maid
is present, she helps the guests to thesandwiches, and the cakes which areserved at a five o'clock tea, and her-
self hands the cups, and takes themfrom the guest who would like to be re-lieved, -y-y:
Apart from and more important eventhan her manner to a guest who hap-
pens in for an hour or a day, is themanner of a daughter to her father and
mother. The father returns to his
home after a wearying day at business.He is tired in body and mind. Coming
back, as his latch-key turns in the
home door he throws off care; he isjoyous at the thought of the dear oneshe will »neet after hours of absence.
His young daughter, in a pretty gown,
with the bloom and freshness only girl-
hood wears, should be ready to give him
the attention he loves— the kiss, thecherry word— help her mother and
the rest in letting her father see how
much he is loved at home. Men give
up a 'great deal for their families— theirtime, their strength, the knowledge
they have gained in life's experiences—they spend everything freely for theirhome's sake, and the home should, pay
Its debt in much outspoken love.
READ THIS ANYHOW.
YOU MAY FIND PROFIT IX THE
PERUSAL.
A Couple of Short Tales AhontTwo Prominent Gentlemen Liv-
ing in St. Paul, Minn.
One day last July A- M. Knox, busi-ness manager of the St. Paul Dis-patch, had as a visitor Hon. Eli S.Warner, of St. Paul, well known aslegislator, business man and public
spirited citizen. During the interviewMr. Knox took what he called "one ofthose pretty, ptnk pellets"—namely-one of Dr. Charcot's Kola Nervine Tab-lets, since grown into so wide a fame.Mr. Warner asked about the remedy
and Mr. Knox gave h'.m a box. A
short time ago Mr. Knox asked Mr.
Warner whether he had received any
benefit from the use of the remedy andthe latter replied:
"Oh, there wasn't and Isn't anythingthe matter with my nervous systemthat I know of and your gift wasn tpecuniarily very profitable. I knowthis much, Ihave had to buy two boxesof the Tablets since for use in my fam-ily."
The point Ilea in the fact that whenthe merit of the remedy Is proved bytrial, nervous people insist upon hav-ing the Tablets on hand.WHEN SILVER CROWNS THE
TEMPLES.Many gentlemen of active life, as
the years go on, find that while theyare not specially ill they are not asstrong and well-toned aa when young-er. They feel the need of a stimulat-ing tonic which, without evil effects ofany sort, will brace their nerves andbrains and re-invlgorate their bloodand muscles. To such Dr. Charcot'sKola Nervine Tablets (the greatestmedical discovery of the century and.compounded upon the prescription of-the most famous nerve specialist ofthe age) are invaluable. Major T. P.Roberts, of the Metropolitan hotel,known to hundreds of readers in St.Paul and. elsewhere, writes as follows:
"St. Paul, Minn., Nov. 13, 1895. Eu-reka Chemical & Mfg. Co., La Crosse,Wis.— Gentlemen: After an active lifeI have found, as I grow older, that Ido not enjoy the sweet sleep of youth.A prominent newspaper man recom-mended me, a month ago, to try Dr.;Charcot's Kola Nervine Tablets. Ipro-cured a. box and have taken the rem-edy regularly. It has had a very goodeffect Indeed. I sleep soundly every.night, and, consequently, am In first-rate condition for work every day. Myhealth is not, nor has it been, at all.bad, insomnia being my only trouble,,but that Is now a thing «of the past, andlI have no doubt it will remain so aslong as I.continue to take Kola Ner-vine Tablets dally. Yours sincerely. \
\u25a0\u25a0\u25a0\u25a0\u25a0\u25a0\u25a0\u25a0:.\u25a0- -..- --\u25a0 . .—"T.P.Roberts." ,$1.00 per box (one month's treatment).-
Sec Dr. Charcot's name on box. Kolabooklet free. All druggists or sent- di-rect. Eureka Chemical & Mfg. Co.,La Crosse, Wis. /
THE REASON WHY.
We learn Itall in history—you didn'tthink I knew?
Why, don't you s'pose I study my les-sons? .Course I do.
The Pilgrim Fathers did it, they madeThanksgiving day.
Why? O, I don't remember; my his-' . tory doesn't say,
Or p'rhaps I wasn't listening whenshe was telling why; . 'v.
But If the Pilgrim Mothers were busymaking pie,
I s'pose they couldn't bother, and sothat was the way -.
It happened that the Fathers made ourThanksgiving day.
** * yyy —Selected.
AT THE HORSE SHOW.
Said a much beribboned Hackney, aproud veteran of the show.
To his neighbor, a Green Hunter, inthe next adjoining stall:
"Well? what think you of the hvseshow? For I'd really like to know
A novice's impressions of the peopleand it all." •
"Why," answered the Green Hunter,"I'm favorably impressed
With the way the show Is managed,and they treat you very white;
And the people are amusing, though Ithink they're overdressed - .
And don't seem too intelligent, but'tis a pretty sight.
"Still 'twould be a big improvement 11*they all were numbered, so
By referring to a catalogue a horsecould quickly see
The ones that are worth looking at.But after all, you know,
It's the horses at the horse show thatreally Interest me!"
LOVE-HAUNTED.
"I can forget him In the woods," shesaid
Oh, foolish maid!—And thither went she;
But in her thoughts she met him every-where;
The very airBreathed tender words that he had
spoken to her,The young leaves stroked her cheek
and seemed to woo herAnd call her fair,
His name alone the flitting wild birdssang,
His name alone the nodding flower-bells rang:
"Ah, no, not here can I forget," shesaid —Love-haunted maid.
"Perchance," she said, "the rush of thegreat town
Love thoughts will drown."And there she hied her. .
But in the clangor of the throngedstreet
The many feetSeemed treading to a measure soft and
lowThat he had song to her not long ago,
And clear and sweet \u25a0\u25a0 .7- :\u25a0\u25a0-\u25a0
From steepled bells rang out the oldrefrain —
"I love thee, Love"— and stillagain. '*.'--'
"I shall go mad with loving here," shesaid. ."_-'.*.-.v
Oh, wretched maid!"Haply," sho. moaned, "at home Imay
find pc?ee,And calm surceaseOf tortuous thoughts."
But 'mid the garden's subtle fra-grances,
'Neath evening skies,Her heart grew sore with yearning and
regret."Alas," she said, "I never can forget.
My fierce pride dies.All that earth offers I would gladly
give M;-**-To be his own. For him alone I live.""As I for thee," his voice beside her
said.Oh, love-blessed maid!
Lippincott's.
THANKSGIVING.
h ohuT lehtrnoggha $oiwit SHRDYPThrough the long day the peasant
woman wentGleaning the stalks the workers left
behindIn the wide field—and yet, when- day
• was spent, : \u25a0 :'\u25a0•;:-:--.•i But scarce an armful had she then
to bind.
Two sheaves she made thereof— onesmall and fair, y- . j.
And as she passed the .shrine alongthe road •
She left the tiny sheaf of gleaningsthere
In thankfulness— though light indeedher load.
Harper's Bazar.
NOVEMBER.
The old year's withered face is hereagain,
The twilightlook, the look of reverie.The backward-gazing eyes that seem
to seeThe full-leaved robin-haunted June re-
main ----- 'Through devastating wind and ruin-
ous rain, -'•\u25a0 ***A form that moves a little wearily,As one who treads the path of mem-
ory -.:*-.Beneath a long year's load of stress
and stain.
Good-night! Good-night! the dews arethick and damp,
Yet still she babbles on, as loath togo, -.*. ;:-
Of apple buds and blooms that usedto be,
Till Indian summer brings the bedtimelamp,
And underneath a covering of snowShe dreams again of April ecstacy.
—Harper's Weekly.
With the Regularity of a. Shuttle
And nearly as swift, the trains of theAnd nearly as swift, the trains of theLake Shore & Michigan Southern Ry.make their trips between Chicago andNew York, weaving closer and closerday by day the many mutual interestsof these great commercial centers ofthe United States. Departing from theVan Buren St. Station, located in theheart of the business district of Chi-cago, and arriving at the Grand Cen-tral Station, 42nd St., New York, thepopularity of this line In point of timeand convenience is readily understood.It seems almost superfluous to addthat for this service the equipment
embodies all that is new and modernin the art of car building: apparentlyno thing that would give one a feeling
of safety, comfort and luxury hasbeen overlooked. The schedule pro-vides morning, afternoon and eveningtrains. Latest time table with any in-formation desired will be promptly fur-,nished on application. J. E. Hull, T.P. A., 154 E. Third St., St. Paul, Minn.C. K. Wiiber, Western Pass. Agt., Chi-cago.
Editor Was Timid.Special to the Globe. •;
SIOUX FALLS, S. D., Nov. 23.— 5.iB. Van . Busklrk, assistant United!States district attorney, was arrestedlast night on complaint of Mark Scott,editor of the Sioux Falls Journal. Itseems Van Busklrk heard Scott wasgoing to publish a story concerningtroubles in the Van Buskirk family.He went to Scott and threatened ifthe article was published that hewould "shoot a hole through him."The article was published in the Jour-nal this morning, accusing Van Bus-kirk of brutally beating his wife. Thearrest was made and Van Buskirkbound over to keep the peace. Thetestimony of the defendant was that!since making the threat he conceived!such contempt to Scott that he wouldnot stoop to Injure him in case hewas dismissed, y \u25a0\u25a0
Cheap Excursions -via the "Maple
Leaf."l.enf.""
—On Nov. 27th and Dec. 11th the Chi-:cago Great Western Railway will sellHomeseekers' Excursion Tickets ,tonearly all points in Arkansas, IndianTerritory. Oklahoma, Texas, Louisiana*Kentucky, -Tennessee, Mississippi andSouthern Missouri. One fare, plus $2.00,for the round trip. . For full particulars
call at Maple Leaf Ticket Office, cor-ncr of Fifth and Roberts streets, St.Paul, or 7 Nicollet House Block, Minne-apolis.- - ....: . "yy:y:.
\u25a0 '"ma :'\u25a0\u25a0 .-y-.Pardoned Long After Release.Pardoned Long; After Release.
Special to the Globe., PIERRE, S. D., Nov. 23.—Gov. Shel-don this afternoon pardoned JosephFragley, who served a sentence of oneyear for forgery in 1892. The pardonnow Is to restore citizenship, and it is
I the first case of. the kind in the state.
»4 \u2666»»»-»\u2666»»***»f ABOUT THE FARM. Itt ABOUT THE FfIRM. X}\u2666\u2666\u2666\u2666»»»»\u2666»•»
A DEAD HORSE.| , A DEAD HORSE.
J ,The Many Useful Things Obtained1 The Mini) I Metal TltliiK'M Obtainedj •**•''* ' From an Equine (ureas*.
j New York World. . . i-_>. eyy; New York World.I ' 'in these bicycle days, when a horse! IsJ] hardly worth the price of his oats,, u»d he is a -better source of revenuei when dead than, when he was alive,| lt(|may be interesting to know what, be-
cifmes of the carcass when it goes to; the rendering works In Paris, or inj Portland Or. Not long ago thej Portland concern bought one round-j up of Montana horses for $3 each.The canning of horseflesh for Europ-ean consumption Is yet in its infancy,and there is but slight probability thatIt will ever become a profitable In-dustry. As a matter of fact, thehorse carcass is more valuable) for its
i chemical products than it will ever beas an article of food.
\u25a0 Horses- that have served useful andhonorable careers of twenty to thirtyyears are useful only for the chemicalprocess. When the retired animal Isdragged in, It Is first relieved of itshair by a shaving process. • The tailand main are especially valuable, andfrom these is made the hair cloth ofcommerce. The short hair taken fromThe hide is used for sniffling cushionsand horse collars, and thus the deadare' made to minister to the comfortof the living.
The hide of thei horse is quite valu-able, and the leather known as cor-dovan is made from the skin over therump. This leather is used in themanufacture of high-class hunting andwading boots, as it can be made im-pervious to water. The other leatheris soft, and is used mostly for slippersand heavy driving gloves. The hoofsof the animal are removed, and, afterbeing boiled to extract the oil fromthem, the horny substance is shipped jto the manufacturers of combs and '\u25a0
what is known as Mikado goods.Next the carcass is placed in a| cyl- I
inder and cooked by steam at a pres-sure of three atmospheres.- This sep-arates the flesh from the bones. The |leg bones are very hard and white,and are used for handles of pocket j
| and table cutlery. The ribs and headare burned to make bone-black after ithey have been treated for the gluethat is in them. . In the calcining of jthese bodies the vapors arising are con- |densed and form the chief source of jcarbonate of ammonia, which consti- jtutes the base of nearly all ammontacal Isalts. There is an animal oil yielded jin the cooking that is a deadly poison, ; iand enters into the composition ofmany insecticides and vermifuges.
The bones to make glue are dissolvedin muriatic acid, which takes the phos-phate of lime away; the soft element,retaining: the shape of the bone, isdissolved in boiling water, cast intosquares and dried on nets. The phos-phate of lime, acted upon by sulphuricacid and calcined with carbon, pro- !duces phosphorus for lucifer matches.The remaining flesh is distilled to ob-
I tain carbonate of ammonia. The re-! sulting mass is pounded up with potashI and then- mixed with old nails and iron jj of every description; the whole is cal- ii cined and yields little yellow crystals
—prussiate of potash, with which tis- jsues are dyed a Prussian blue and \iron transformed into steel. It alsoforms cyanide of potassium- and prus-sic acid the two most terrible poi-sons known in chemistry.
In the course of a lawsuit in St Louisyears ago it was put in evidence that |
J the River Rendering company, which jj had the contract for the removal of! dead animals in the city's streets, I
made a clear profit of $24 on each horsecarcass that it-handled.- -.'-.'- \u25a0 ;•:
Curing- Better Than Killing-.Caring- Better Than Killing.
Orange Judd Farmer.The remarkable cures of consumption
in human beings that have been ef-j fected by Paquin's anti-tubercle ser-im
in this country and by Maraglino'sserum in Italy (the latter is now beingtested in a New York hospital), are j
j such as to arrest wide-spread attention.Richet and Hericourt in France and i
I Babes in Hungary are also at work in ji the same direction. Dr. Paquni writes .I us that his serum treatment has not ;I been tested in dairy cows, but he sees jI no reason why it should not be as !j successful in large animals as in the \u25a0
| smalller animals with which he hasi experimented. Certainly the resultsj from Piquin's serum applied to humani consumptives warrant its careful testI on dairy cows, and our experimentali stations and the U. S. bureau of ani-.i mai industry should no longer hesi-tate in making such experiments.
I Scientists have been eager to test tub-erculin as a diagnostic, now let them
i co-operate in experiments with serumi until c vaccine is perfected with which
cows may be vaccinated for insurance' aganist tuberculosis, just as people are{ nowl vaccinated for protection againstI smallpox, while the serum treatment! may also be used to cure bovine tv-: berculosis. This would certainly bei the greatest of the numerous recent\ triumphs of bacteriology.
Milking" by Machinery.
' Hoard's Dairyman.I H. C. Wheeler, of Sac county, lowa,'. has lately made a trial of a new milk-; ing machine on his. herd of. 100 cows,1 which the Marshalltown Times saysI was a great success.| A continuous gas pipe passes alongj the bottom of the manger in front ofi each stall and to it is attached a rub-! ber hose, four feet long, to which are1 attached the milking cups. These cupsare fastened over the teats of the cow
• and held there by air pressure, the1 suction qftickly drawing the milk from! the udder. The pressure for the en-; tire number of cows is supplied from\u25a0 a machine outdoors. The cows takeI very kindly to the new machanism;; .In'jfact, if their actions count for any-I thing it is. away ahead of the old pro--1 cess. The Iron pipe leads to a large| reservoir and the most absolute clean- j
liness is insured. Two men can fast- |en' the cups and milk 100 cows, an *
hour. ,*• '•>:d Dana Sketches Allison.
New York Sun.! \u25a0Hon. William Boyd Allison arrived! in Chicago the other day clothed inI his usual bland smile, an unusual airj of mystery, and his statesman's suitI of customary black. As a portrait of- a, statesman, a friend of everything! good and a foe of everything bad. a-man eminently safe. If he knows him-' Self, a non-committal nonpareil, who*" can make a three-hour speech with-
out disclosing his opinions. Mr. Alli-! son Is worth the price of admission.
HUSKING MADE EASIER.
A correspondent of the Country Gen-tleman thus describes a husking rack,;saving backaches, fodder and time:. The rack should be four to six Incheslower than the point touched by yourhands when they rest in a comforta- !ble position a foot in -front of you.Then your body, hands and arms ,
• will be' in the least tiresome position
while you are husking. A fixed rack'is most easily made by driving downfour- stakes at the corners of a rec-tangle four or six feet. This is for'Illinois corn, which this year will ay- !
,erage-well, I won't say how longthe stalky are; I've seen some: abovefifteen feet tall. For shorter . corn,the stakes should be* only four; orfive feet apart. Across the stakes nailtwo pieces four feet or more in length. •A foot nearer one end of the rectan- \u25a0
. gle. than the other— l prefer to have *
it on my left when husking—drive two jstakes, leaving them ' three or fourInches higher than the others, and jacross them nail a piece. On these,
I
three pieces put the fodder corn. Theobject In having the middle piecehigher than the other is that this makesthe corn fall apart somewhat wherethe ears are and you get hold of themmore easily. If the middle piece werethe lower, the corn would tend tofall closely together where 'the ears
are, and you would have to hunt forthe ears, while the stalks would Inter-fere with the movements of yourhands.
A CHANGE IN TASTE.
Cor, Breeder's Gazette.So much has been said by the public
press against the practices of packersand- compounders that. the stomach of
I the public has been turned againstI very fat pork. The corn-fed pork of| America has been the fattest porkI placed in the markets of Europe, and! the English packers at Wiltshire, Eng.,j are catching onto the anti-fat crazeI and are sending circulars weekly to; the farmers of England and Ireland of-fering extra price tor bacon pigs weigh-
! ing from 190 to 210 pounds when theI fat of the back Is not over two ami a! quarter Inches thick. The next grade
Is under 210 pounds, with back fat lessI than two and a half inches thick.
The English are our best customersfor hog products. For the year endingJune 30, 1894, they paid us $54,285,932 forhog products, and most of it for bacon.The well-to-do Englishman loves his
j beef and mutton, but he must have hislean bacon for breakfast. The Wilt-shire bacon and hams command thehighest price, the Danish bacon comesnext and Canadian singed bacon next.The Danish bacon brings within a dol-lar per 100 pounds as much as the bestWiltshire meats. The Danes cater tothe English tastes, and as their baconarrives in England in one day aftershipment itis in fine condition and canbe as mild in cure as English products.Danish bacon averaged last year inEngland $14.18, while that from theUnited States sold for $9.72— im-mense difference. The Danes have nocorn to. feed, but they feed barley, oats,mill feed and the wastes of the dairy.The Canadian bacon is made withoutcorn, and their bacon outsells ours inEngland. : -T. ..-.'V
GO TO THE INSTITUTES.
When the silver bug does not buzz—if bugs buzz— in the ear of Farm,Stock and Home, and its commonsense gets a fair chance, it flows in alimpid, strong stream. So the farmers,discouraged by low prices from attend-ing farm Institutes, It says:
The fact that prices are low, thatprofits are infinitesimal or nil, pro-claim that better methods, the mostskillful practices are necessary to sal-vation. Cost of production must bereduced to the minimum, and thatcan bei done only by employing the bestpossible means of production, whetherin farming of manufacturing. It isnot to grow more crops that institutesteach, it is how to grow them at lessexpense. If the productivity of theacre Is doubled it ought not to implydoubling the crop, but halving theacres. Which in turn means reducingthe cost of labor, less hired help, lesswear and tear of machinery, in short,less cost of production. There arecows that will make butter at halfthe cost of other cows; steers that. willmake beef at less cost than othersteers; food that will make butter andbeef at less cost than other food;methods of cropping and fertilizingthat will insure more bushels to theacre than other methods, and is itnot more essential to learn the bet-ter ways when prices are low thanwhen they are high? Instead of keep-ing away from institutes, present con-ditions and prices should make farm-ers flock to them more eagerly, morenumerously, more intent upon learningthan ever.
This Is precisely what every businessman, every manufacturer, is doing,and is compelled to do or go into bank-ruptcy. It is and has been for yearstheir constant study, and. singularly,these men are not dreaming that freecoinage of silver will relieve themfrom the need of strict, constant at-tendance to the details and econo-mies of their vocations.
•Beef, Not Tallow, Wanted.
Breeder's Gazette.The Chicago stockyards market sup-
plies daily evidence of the fact thatearly maturity is the "one thing need-ful" in meeting existing conditions inthe beef cattle trade.. While hundredsof 1,400 to 1,600-pound steers are goingover the scales at $3.50 to $4.25 it isworthyof note that a load of nice 1,050---pound yearlings sold one day last weekat $5.05. Baby beef's the thing. Thebig tallowy ox has had his day; and1, 100-pound yearlings that will bring $5on a demoralized market cannot bebred from "scrub" sires and dams.
Farm Values in England.
In Great Britain the value of farmshas much depreciated through thelow prices of products, and many hold-ers of estates are disposing of theirproperty, not infrequently at auctionsales. An estate of 1,200 acres locatednear Winchester sold recently at aprice equal to $75.58 per acre; 2,700 acresand mansion located on the River Rule!have changed hands at $71.15 per acre.An auctioneer has just sold under thehammer 130 acres at Weston, Notts, insmall parcels for £3,794, equal to $112per acre, a property which twenty-years ago cost £10,000.
FARM NOTES.
Two beet sugar plants in Nebraskaexpect to turn out 4,000,000 pounds ofsugar this season. The season lastsabout three months and began Oct. 1,and is a* busy one for the factoriesand profitable for the farmers whileit lasts.
Hay to sell and corn fodder to feedwill be the rule in the West this year.There is a scarcity of hay in general,and there is a brisk demand for it atgood prices. Last year taught somany valuable lessons ln regard tothe value of fodder that farmers willsell their hay without hesitation.
The London Live Stock Journal saysthat good heavy draft horses are get-ting very scarce in England, and thatgood ones bring good prices in thecities for heavy work. The whole worldwill soon find that such horses cannotbe had. The breeding of such havingstoppped largely for three years ormore, it will require time to grow anew supply.
A few inches of dry earth over a pileof fermenting manure will effectuallyprevent loss of ammonia. This is amuch more common cause of loss wheremanure is piled than is leaching. Wedoubt whether during summer anduntil cold weather the piles of manureleft out of doors get more rainfallthan is good for them. This Is espe-cially true of horse manure, whichwill burn into ashes and lose most ofits manure value if kept where raincannot reach it.
If it requires fifty horses to conducta given traffic upon a given length ofa very dry and smooth road. It willrequire seventy-one horses to drawthe same traffic on the same piece ofroad in a moist or dusty condition: 102horses if the road is covered withruts and mud; 192 horses If the ruts
are deep and the mud thick; 240 horsesif the road is covered with soft gravelone and one-half inches thick. Ifthere be hills upon the road", the num-ber of horses will have to be corre-spondingly increased, according to thegrade of the hills, says a member ofthe Wisconsin League for Good Roads.
"Farmer Morton," as our secretaryof agriculture prefers to be called,was asked by the New York Timeshow he liked its city. From his answerwe make the following excerpts: Asan agriculturist I enjoy visiting NewYork. It contains somewhere betweentwo and three millions of stomachsthat make a constant demand for farmproducts. The New York appetite forgood things to eat and drink couldnot be enlarged even by legislationseeking to Improve the home market.
If the farmer could understand thatthe vast accumulations of money onWall street in New York are the earn-ings and savings of several genera-tions of men, and that much of themoney Is owned by people who havepassed the working days of life andreached the age which renders intel-lectual or manual labor impossible.the farmer would not be so oftengalled Into the belief that the ownersof money delight to have it idle. Hewould soon learn that money,- con-gested as it is at times in New York,is always as anxious to be had andto be used as our Western people areto borrow and to use it. Money isthe only thing which mankind strug-gles for which never confers a bless-ing upon Its owner until it leaves him.It must be exchanged for some otherdesirable whether It be a farmproduct or a farm mortgage. Is a mat-ter of no consequence. Until It goesout either to buy a commodity or to
earn an income for its owner it is asuseless to him as Is the air to a deadman. - * '-'...-
The people of New York demand offarmers the very best food products.With those food products the farmer-buys New York money, and he de-
sires the money to be as high inquality as are the meat and breadwhich lie sells. The agriculturist can-not fool New York stomachs with flatbeef or pork, and he does not intendin the long run to be- fooled himself bytiat money. New York depends uponthe farm for daily bread) and the farm-er is largelyl dependent upon New-York for sound finance. The farmersand New Yorkers are equal stock-holders in the government of thisgreat) republic. Their shares haveequal rights in electing its director.l)and determining its policies.
Till* RIDE with MOLLY".
The bees were in the blossom an' thewoods were white as snow.
With miles an' miles o" daisies in aspringtime long ago; ',
An' the winds from dreamln' mead-ows came with kisses an' kind
When l drove the cows from pastur'an' when Mollie rode, behind.
I remember all about it—the pathwaythrough the dells,
Where the old mare timed her foot-steps to the music of the bells
That clanked the whole way home'ardsto the merry milkin' place,
But mostly I remember Molly's curlsabout my face.
For, ridin' there behind me, everybreeze a-blowin' free. -.*--'
Would catch 'em an' would kiss 'eman' toss 'em over me:
An' sometimes, too, 1 turned my headto see her bright eyes shine.
An' our faces came together an' herlips were close to mine.
I didn't mind the labor in the fields orin the glades—
The long and weary furrows where theyoung corn waved its blades,
For 1 knew that 'fore the twilightcomea sweet reward I'd find—-I'd drive the cows from pastur* an'Molly'd ride behind.
! An' once the folks got anxious, an'said: "The cows are late,"
j An' they looked an' looked for Molly' an' the old mare at the gate;An' the reason was I'd "said the word,"
. an' kinder spoke my mind;The old mare run away with me an'
Mollyrode behind.—Frank L. Stanton.
RICHEST ON EARTH.
i Culm AYould Pay Two HundredCulm Would Pay Two HundredMillions of Spain's Debt to lieFree. -Free.
NEW YORK, Nov. 2-I.—A special to' the World from Tampa, Fla.. says:
"The freedom of Cuba," said Revolu-tionary Treasurer Guerra. "means the
! establishment of probably the richest1 republic; on earth in proportion to size.i I expect the United States will recog-
! nize us at the next session cf eon-j gress. Brazil, Chile, and the Argentinei republic will followin the order named,i and I believe that by next summer wei will be treating for peace with SpainI upon the basis . bt absolute independ-I ence for the island. The Cubans wouldi pledge themselves to pay $390,000,000 ofI Spain's present debt if she would give! us independence, but the offer would. have to come within the next thirtyI days. -;... 7.j "Our success will also determine the, freedom of Porto Rico, but we will bei In no way connected. It also means,
in my opinio"", the overthrow of mon-: archy in Spain."
HAVANA, Nov. Details haveI been received here from Santa ClaraI of the capture of Fort Pelayo by Max-| imo Gomez. Gomez may or may not: have been driven across the Yazaj river, as officially stated here, but hej is undoubtedly now in the vicinity of
Santa Spiritus with a considerablej force of men. Gomez has been finding: dynamite a very successful weapon inj his warfare, and it was by its use
that Fort Pelayo was captured. The
' fort, howevger, Is only a small, woodeni affair, garrisoned by forty soldiers.j They yielded when Gomez threatened! to have dynamite thrown into the fort.; The battalion of Gen. Galicia fought
in the district of Santa Clara a num-ber of bands of Insurgents, twelve ofwhom were killed.' PHILADELPHIA. Nov. 23. — The
schooner John W. Foster cleared from! this port Tuesday last, ostensibly fori Tampa, Fla., but was seized early1 this morning by the deputy UnitedI States collector at Lewes, Del., as; she was about to put to sea. The yes-i sel was seized at -the request of Senor! De Lome, Spanish minister at Wash-j ington, who had been Informed that! the schooner was engaged in carrying: ammunition and arms to the Cuban
insurgents. Collector Sharp received: Instructions from Washington tonight
to detain the vessel until further or-ders.
mm
CALLS IT TYRANNY.CALLS IT TYRANNY.
Prominent Preslijterlnn Attacks
the General Assembly. '
CLEVELAND, 0., Nov. 23.— The ac-! tion of Allegheny seminary in acceding
i to the request of the Presbyterian gen-j eral assembly, that all seminaries of
j the church shall so change their char-, ters that these institutions will be en-! tirely under the authority of the assem-j bly, caused a stir among the Cleveland
I Presbyterians, many of whom belong| to the liberal party. Rev. Dr. S. P.i Specher, of the Euclid Avenue Presby-
'\u25a0 terian church, on? of the most extreme| and brilliant liberals in the church.
' said:"The liberals hoped for better than
j this, but are not greatly disappointed,
! fci- Allegheny is one of the most con': servative of the seminaries. I don't
' believe the majority of the seminaries;will accede to the assembly's demand.
j This question is more likely to split th?church than the Briggs case. The act
! of the general assembly was one ofj extreme tyranny, as can.be well imag-
ined."
3 NIGHTS TO SAX FRAXCISCO::3 SIGHTS TO SAX FRAXCISCO!!
Via <iThe \orth-AVestern Line. J"j Via UTUe Xorth-AVestern Line."Every night in the week fast Cali-
I forniaj train leaves Minneapolis viai "The North-Western Line" 7:20; St.! Paul 7*5, landing passengers in San! Francisco third day 8:45 p. m., Los! Angeles next day 10 a. m.. or a wholei night quicker Into San Francisco, and
; a whole day and night quicker into LosI Angeles than 's possible by any other
existing line. All meals en route1 served in Dining Cars and Pullman'si finest sleepers to both cities.| Every Thursday night, as heretofore,
' a Pullman Tourist Sleeper, leaves Mm
: neapolis. 7:20; St. Paul, 7:55, and runs
' through to San Francisco and Los An-i geles For tickets and further infor-
i mation about the best line for all class-• es of passengers to CalifA-nia. call on
'- agents, 395 Robert stret, corner Sixth,! St. Paul: 13 Nicollet House Block, Mm
I neapolis, or union depots in both cities.
Wooden Ships.
That wooden ships are not entirely
! out of the race in the carrying trade: and must still be reckoned with In the| matter of sailing qualities, is shown by
! the recent victory of the American ship
j Manuel Llaguno, which came Into port
' recently with 2,730 tons of sugar stowed
under her hatches, having made thei voyage from Honolulu in one hundred1 and two days. The metal ships Troop.
i Helen Brewer and Tillia E. StarbuckI sailed from the same port on the same! voyage. about the same time, and were' all badly beaten by the Llaguno, the
j metal ships requiring 140, 117 and 116
' days respectively, to make the trip.! The Llaguno Is considerably the oldest
of the four.
»_. Trains leave St. Paul Union Depot
t^Sftf' daily ns follows: 0:00 p. m. for NewItfWf-f York, Boston, .Montreal and all sea -CyWil side resorts: 9:0."' a. in. for Seattle**r=rr^ Tacoma. Portland and Pacific Coa-points. (Dining car attached to both trainsThrough sleeper to Boston attached to (>:') ip m train. D:o' a. m. for RhineliindorThrough sleeper to Seattle and Tacoma atachoa to 0:33 a.m. train. Leave daily ex-cept Sunday. Glenwood accom. 8:45 p. m.from Minneapolis. St. Croix accotn: 5:>Jp. m. * Brontwav nnd Fourth «trepi;
DLeave Union Depot for
a. m : Arrives from Chi-
Depot'for Chicago ami
t :45 a, ui..«daily.*I
To Californiac The Land of Plenty ,•- '. t• The Land of Plenty • .
on aon a"Maple Leaf"
Through Tourist 9Sleeping Car.
"So Change of Cars to tho Coasf.'No Change of Cars to tho Const!The Chicago Great Western Railway
(Maple Leaf Route) runs Tourist SleepingCars to Los Angeles, California, via KansasCity and the Santa l'e Route, every Tues-day. The Tourist Car rale is but $6.00(.$3.00 each, if two go) from St. Paul orMinneapolis to Los Angeles, California .andthe trip 24 hours shorter than by otherlines. No Sunday traveling is necessary.The cars are divided into sections, the sameas Palace Sleepers, and are in charge of acolored porter. They are plentifully sup-plied with fresh clean bedding, curtains andlinen, and have a little kitchen at one endfor lightcooking. These cars were designedto give comfort in a long journey at th*lowest possible cost to the traveler.
Make KB Hijj^s)-jßi|E^l Get
your WmJft'lQ.Mmi^mmi Rates
plans WBB£Tfns3f?7r*sm aml
at \u25a0&Muh3JH^'*l*j| ticketj
once, !!532ifiSB at
Offices,? Nicollet House Block, Minneapolis,Offices, 7 Nicollet Bouse Block, Minneapolis,and corner Fifth and Robert Sts., St. Paul.
Tickets to Dubuque, CHICAGO and theEast, and Waterloo, M:irshalltown, DcsMoines, St. Joseph. Leavenworth. KANSASCITYand the Southwest, at 7 Nicollet HouseBlock and Chicago Great Western Depot,Minneapolis, or corner Robert and FifthStreets and Union Depot, St. Paul. O
The justlypopular Chicago Great West-crn iMaple Leaf Route i evening train, leav-ing Minneapolis and St. Paul, runs Privat'Chamber and Modern Section Sleeping Cars,Cafe Dining Cars serving delicious niealiSr. cents, up, and gives free use of news-papers. magazines and periodicals. Discrim-inating travelers, with an eye to personal com.fort and economy, unconditionally prefer tht\u25a0'Maple Leaf Route."
MAPLE LEAF ROUTE. Ticket Oflcei : Cor. F.obtrt andTilth Streets, and UnionDepot. Trains leave Union Depot,Et. Paul, .-.t 7:30 P. m. Dally, and 8:00 A. m.. ExceptSunday, for Dubnque. CHICAGO, Waterloo, Cedar Falli,Marshalltown, Dcs Moines, St. Joseph, Leavenworth andKANSAS CITY.Dodge Center Local leaves at 3:35 P. m. Daily. ~"*
Trains from Kansas Cityarrive at 7:35 A. in. Daily, and10:50 P. m...Except Sunday, and from Chicago at 7:35 A.m.and 3:30 P. m. Daily, and 10:50 P. m., Except Sunday.
/o^§j\ PICKET OFFICE
*$&&East Third St.Dining tars on Winnipeg *>T. PAUL.—,
and Pacific Coast Trains. Leave. jArrive.
Pacific Mnil (daily) for Fnr-Jamestown, Livingston,
Bozeman, Helena, Butte,Missoula, Spokane, Ta-coma. Seattle and Portland 4:13 5:55 pm
Red River Valley Express(daily) for Fergus FallsWahpeton. Crookston.Grand Forks. Graftou.Winnipeg, Sloorhead andFargo 8:00pni!7:10 am
Fargo Local (daily exceptSunday) for Si. Cloud.Brainerd nnd Fargo 0:00 am !*i :.'•>*> pra
Pullman First-Class nnd Tourist Sleepers
Chicago, Milwaukee & St. Paul Railroad~ Lv—St. Paul— Ar:Lv—>t. P.mi— ArChicago "Day'" Express.. it*:<js am ,*iu:lu pmChicago "Atlantic" Ex.. *.':.>*> pm[*i! amChicago "Fast Mail" *j:.">spm *-':D0 pmChicago "Vestibule" Lim. 1*6:13 pm| "7:50 amChicago via Dubuque ... It4 :10 pm Itl1:00 amDubnque via La Crosse... +**:05 an 10:10 pmPeoria via .Mason City... *4:!0 pm *ll:03 amSt. Louis iKansas City.. •3:85 am' *3:25 pmMilbank and Way "ft :30 am] +o:30 pinMilbank, -tFargo and Ab-
erdeen *":!"> pm *S:10 am\u2666Daily, tEx.Sun.. JKx. Sat.. *Xx Mon.
Fortull information call nt ticket office.
\u25a0gS^^fk TICKET OFFICES/^p#M|[lj39s Robert
:^fti!h*>i#r S*"Cor.6th,
I llyls^^P^ ('Phone 480)"Phone 480)
t££&^mjof and UnioniMgiBEEil Depot.
Leave. 1 tEx.Sun. AEx.Mon.*Daily. | AniveLeave. I+Ex.Sun. A Ex.Mou.**DAily. ! Arrive
+6:25 pS CHICAGO*I*=•'*\u25a0 Rm£K| CHICAGO;^-*6:lopm VAX*\u25a0 **" -H! V: *.i:....pm
tlP:.Viam ..Duluth and Ashland.. +s:so pm\u266611:00 pm ..Dnlutli and Superior.. •o:soain+S:4onm ...Omaha, Kansas City. .t *7:•-.**•> amtS:4O nm Su Cv. Sn Falls. Pipesfej +6:lopm+8:40 am Sioux Falls and Mitchell. AT-.-Ti am
+12:25pin Mankato. N. I'lm. Tracy. I+lo:4s am+12:25 pm Watertown. Huron. Pier t6 :lopm
\u26667:55 pm City. Omaha, Knu. Cy \u26667:25 am\u26667:55 pm "Californiain 3 Days"... l \u26667:25 am
~Z I Trains leave daily for PacificRHEA' -j Const 7:45 p. in.; Brcckenridga,~tfloV, Division Branches.B:(»a.m.j
N°Sl.ii\*VA^ Fergus Falls Division an 41 RAIL* Branches, *?:3't a. m.. except-___— Sunday: Willmar via St. Cloud,
4:00 p. m.; via Litchfield. 4:.V) p. in.
For Dii'titli and "West Superior.Eastern Minnesota Trains leave St. Pau
Union Depot daily, except Sunday. sawa. m.: dallyat 11:-'* a. m. Tickets 109 LastThird Street and Union Depot. Ask forfolder.
« Trains leave St. Tail! 12:33p. m. and 7:40 p. m. dailyfor Milwaukee. Chicago *
and intermediate pointsArrive from Chicago 8:15a. in. and 3:45 p. in. daily
-««j2>&*- City ticket office, 373 Kol>.
""^^ ertstreet.
DR. FELLER,750 E. Seventh St., St. Pau! Minn7 80 E. Seventh St.. St. Pau! Minn
Speedily cures all private, nervous*.chronic a.-.d blood and skin diseases ofboth sexes, without the use of mercuryor hindrance from business. NOCURE, NO PAY. Private diseases*,and all old, lingering cases where th«blood has become poisoned, causing ul-cers, blotchts, sore throat and mouth,pains in the head and bones, and alldiseases of the kidneys and bladder arecured for life. Men of all ages who arasuffering from the result of youthfulindiscretion or excesses of matureears, producing nervousness, indiges-tion, constipation, loss of memory, etc..are thoroughly and permanently cured.
Dr. Feller, who has had many years'"of experience in this specialty, is algraduate from one of the leading mcd-ical colleges of the country. Ho hasnever failed in curing any cases thathe has undertaken. Cases- and corre-spondence sacredly confidential. Callor write for list of questions. Mcdi-cine sent by mail and express every-where free from risk and exposure* ..- -. ...... .. . \u0084,.,
Recommended