Newspaper Page Text
ggdg
A Hint to Wheel\vom<*n.
A suggestion worthy of considera
tion, especially by women who go in
for something more than “show riding”
in the park, is made by an English
bicyclist. He remarks that, in view
of the numerous cowardly attacks
which have been made on women cy
clists in the country highways, it would
be welt to provide themselves with an
ammonia gun, a recent invention which
has probably sprung up, as such things
do, simultaneously with the demand.
A charge of ammonia m the face can
scarcely bo construed, even by the
most foolhardy, into an invitation to
“come on” in any but the most sarcas
tic. sense, and would speedily demolish
the hopes of the budding highwayman,
—New York World.
White Wool Skirts and Silk Waists.
Taffeta silk waists worn with white
woo! skirts are popular and effective.
They are much more striking than the
ordinary shirt waists, although they
are without trimming, except occasion
ally narrow tucks laid in clusters from
the shoulder to the bust, and some
times tucked sleeves, which may be a
characteristic feature of these waists.
They are worn with stick collars and
ribbon, metal or leather belts. The
ribbon belts are the prettiest, and are
made with ribbon put twice around
the waist and tied in a long bow’ at the
side. Bright colors are preferred—
reds, bright rose, pink, light blue and
China blues. Green is not universally
worn, but is also fashionable. The
skirts have no trimming, but are made
up in silk and show the perfection of
cut and “hang,” and the waists also
bear the mark of being made to order,
so it is small wonder these costumes
are at present much the fad. They
are by no means inexpensive, and are
go satisfactory that few can resist them.
—Harper’s Bazar.
I'sc of White Silk.
The use of white silk is one of the
important and novel developments of
the present season. Until of late years
white satin and white silk were not
considered at all suitable for mqrning
wear, but it is not so uow. Paraso's
are made to match the vhito gowns,
though these are generally unlined,
while the frocks are elaborately lined
with some gay color. Sometimes the
yokes of white gowns are embroidered
with cord or covered with guipure.
One white Bilk toilet seen recently was
trimmed at the hem with seven very
closely set rows of black velvet, then a
palpable divison and live more, and
then three; this trimming constituted
the yoke and the belt. People are be
ginning to realize that peach color is
('harming for summer dresses. It is
trimmed with white chiffon, bouil
lonnes and lace and w ith black velvet..
Blue and black, shot, light and dark,
is fashionable, and white muslin
dresses, trimmed with deep Vandykes
of black lace insertion, are carried
from the waist to the hem, w’hile bows
of lace are also appliqued on these
thin materials. Green is a favorite
trimming to pink, while so far as de
signs go nothing is more popular than
the skirt entirely covered with small
flounces to the waist.
A Business Woman.
Mrs. Nellie Kimball has demonstrat
ed the good results of industry and
business circulation. Six years ago,
in the beginning of her widowhood,
she decided to continue the business
left by her husband, this being a coal
and wood yard, situated near the shore
of Lake Erie, entirely away from the
active portion of the town. She was a
young woman, had just recovered
from a long illness, and did not feel
equal in any way to the work before
her, but she went bravely in. Under
her excellent management the busi
ness has grown, and is now large and
thriving. In addition to a good local
trade she has the contract for supply
ing all the coal used by five dredges
employed by the Government for
cleaning the harbor. The contract
calls for about 3000 tons. She has to
“coal up” two or three dredges every
evening. She is her own and only
bookkeeper, weighs every ton of coal
sent out from the yard, hires and dis
charges the men and gives personal
attention to the care of her horses.
Her days are filled with work, which
begin at 7.30 a. m. and ends at irregu
lar hours in the evening. Quite re
cently she has added a farm of eighty
acres to her business cares. Mrs.
Emma Hamilton is the owner of a
large coal and wood yard. She also
sells drain pipe, fire brick, tiles, ce
ment, etc., has a trusty man in her
office, but oversees the books and her
business generally herself. Besides
this she was President of the Woman’s
Educational and Industrial Union for
three years, when she retired on ac
count of business and family cares.,—
Boston Advertiser.
The Old-Fashioned Woman.
“When one judges truly what it is to
be ‘old-fashioned’ in some of the
modern ‘progressive’ ideas, it does
not appear so bad,” writes Edward W.
Bok, discussing “On Being Old-
Fashioned” in the Ladies’ Home
Journal. “It may be true that one
who refuses to be so essentially ‘mod
ern’ in all phrases of life misses some
things. But then these ‘progressive’
spirits seem to miss some things, too;
they seem to miss in about everything
they do, and incidentally miss, as
well, the true aim and essence of life.
And there are often strong compensa
tions in the attitude of the ‘old-fash
ioned. ’ It brings fewer after-regrets;
fewer pictures one wants to blot out.
An indifference to healthy progress is
injurious to any one. But when pro
gress seeks to improve upon those ele
ments in life which are God-ordained
the wisest of us are those who stand
still or fall out of the ranks. There
are some things in this world which
even the wonderful genius of this een
jury cannot improve upon. They
were fashioned by n skill lieyoud our
ken. And we would better let them
alone. ‘Forward,’commands the old
proverb, but then it adds, “b it not
too fast. The cautious woman, the
home-loving woman, the woman fond
of her children, and with a belief in
God, who gave them to her, the woman
of pure heart and good purpose, the
woman who loves and is beloved, need
never he disturbed that she is called
‘old-fashioned.’ Perhaps she is. But
it is no disgrace to be ‘old-fashioned’
in some things. She is truer to her
womanhood by being so. And she is
always in good company.”
Where Weight Tells in Woman.
“Whenever I hear woman complain
ing of growing too fat,” said the re
turned traveler, “I think to myself
that Mark Twain was right when he
said everything on this earth was ow
ing to the point of view. In all
Eastern countries the men have a de
cided preference for moon-faced wo
men. If there is one thing that a
Moor or a Turk admires more than
another it is a woman whose counten
ance is broader than it is long. In
the language of the American small
boy, he dotes ou a girl with a pie face.
The Orientals are far more solicitous
as to the number of pounds then*
prospective brides weigh than about
the stock of accomplishments they
possess,
“In fact,” he went on as the three
stout women who composed his audi
ence grew more interested, “there
are villages throughout the empire of
Morocco and in Tunis where most
elderly people are professionally en
gaged in the pursuit of fattening
young women for the matrimonial
market of Barbary. How is it done?
The process is long and sca-siekness
must be tame by comparison. It be
gins before a girl is in her teens. Her
hands are tied behind her every day.
During this time her master stands
over her with a matraque or big stick,
and her mistress at short intervals
pops into her mouth a ball of couscons
sou. This is a maize porridge,
kneaded stiff with grease. The ball is
mado large enough to be swallowed
without, the patient’s choking. Do
the girls rebel? Certainly, hut they
are compelled to submit to the fatten
ing treatment in the end, so most of
them resign themselves quietly to the
torture and gulp down the sickening
balls rather than be beaten black and
blue. I should think that stout; wo
men the world over, instead of com
plaining so much of the burden of
flesh, would be thankful to think that
they grew fat Stoutness is
also considered the essential point of
female beauty in Brazil, and the
greatest compliment that can be paid
a Brazilian lady is to tell lier that she
grows fatter every day.”
“Fool!” ejaculated the three in
saccato unison, and the returned
traveler smiled and began to talk of
something else.—New York Sun.
Fashion Notes*
Gold and jet are commingled on
black chiffon bands.
Revers of ecru lion, with ribbon
bows and lace insertions, form a pret
ty garniture.
Revers, lined with white, cream or
ivory silk, accompany most of the cor
sages for day wear.
An exquisite bodice is of the novelty
rose silk, shot with white. This shows
beautiful when kilted.
Violet and pink in all their shades,
blues and light greens are still in high
favor for hats and turbans.
Among the vivid colors in vogue for
garniture, orange continues very pop
ular. Orange velvet is lovely with
fawn cloth.
An elaborate passementerie for even
ing costumes is composed of metal
cords that provide a setting for colored
stones and jet beads.
The new mourning parasols and
“en tous cas” are rich and distin
guished, with their handles covered
with tiny pearls and very fine cut jet.
Nun’s veiling, another modish ma
terial, is made over bright or light
silk, and has for garniture lace, gauze
ribbons in flat rows and lace appli
ques.
The gown of grenadine or ladies’
cloth with soft, silky surface in navy
blue is a great favorite; the trimming
consists of vivid grass green in the
form of belts and closely-pleated chif
fon ruches.
Plethoric purses are going in liber
ally for lniings of the very new and
exquisite taffeta silks in cheeks aud
stripes. The new Roman stripes are
exceedingly beautiful, retailing at
eighty-five cents.
For lining the closer weaves of can
vas, etamine and similar materials, the
fair shopper, who will not indulge in
the luxury of a pure silk lining, seeks
the finer sateens and silk-finished ba
tistes. The lattef, in blacks, are par
ticularly soft aud pretty, and show a
faint watered pattern. They are a yard
wide, and the price is only twenty-five
cents.
A novel idea is to face the lapels of
dark cloth jackets or vests with finger
wide Hillings of taffeta, for which
stem and laurel green or currant red
are among the chosen colors. These
frillings are put on closely together,
so that they lap each other slightly, in
horizontal rows, usually, and this dec
oration, as a rule, extends to the in
side of the standing colar.
The draped hat will be in the front
rank of popular favor this season, and
with good cause, for certainly nothing
dressier, more becoming or more chio
can be obtainable than one of these
with soft crown of velvet, silk or cloth,
with brim of fancy braids or fur, and
trimmed on the sides with flowers aud
plumes. On mauy of them brilliant
buckles and pins are used to fasten
the flowers and feathers, .. .....
‘"' r ' r THE CHIN AS AN INDEX.
A Face-Header Telle What He Thinks of
Some Vten’e Featuree.
When a face-reader was asked for
his opinion of an article, “The Chin
as an Index,” printed in the St. Louis
Clinique, he replied:
“The thing is unscientific. The
writer says the protruding chin marks
the get-there type of man; that the
broad chin denotes dignity; that the
dimpled chin denotes coquettishness;
that the reheating chin is the chin of
failure, and that the other kinds of
chin which he describes stand for the
other traits of character which he as
sociates with them. His statements
are unsupported by proofs or illustra
tions from life or from pictorial art.
Had he given the names of people,
notably historical persons, rather than
contemporaries, having chins of • the
several "varieties spoken of, his de
scription of the traits of their posses
sion would have been more entertain
ing; for, in each case presented, one
could have formed his own opinion as
to the correspondence between the
feature and the mental quality which
he seeks to associate with it. Cortez,
for j example, Cromwell and Peter the
Great were certainly men of the get
there type, but he would hardly say
that they had protruding chins.
“So also in regard to the other kinds
of chin, from the dignified and the co
quettish to the executive and the hum
ble, I would say, let him show me the
portraits of some pf the parties whose
chins give confirmation to his theory.
My own study of the pictured features
of the eminent men of past and present
times has led me to believe that a face
reader must be very wary when he
makes remarks upon the chin as an
index to character. I could refer you
to the features of plenty of men who
are yet among the living. There was
in New York last year a famous Chi
nese stateman of the get-there type,
Li Hung Chang, not very yielding or
helpless or easily discouraged; yet no
one who saw him while he was here
failed to observe that he has a retreat
ing eliin, one which retreats almost
out of sight, so that not even his best
friend would speak of it as protruding.
What about that? Again, it will be
admitted that Bismarck belongs to the
get-there type of humanity, and yet his
chin falls behind the frontal line and
also the line of the molar bone; it is
far from protrusion. Look at the chin
of ihe pugilist, Fitzsimmons.
“I could take up all of the kinds of
chin described in the Clinique’s arti
cle and show you that plenty of the
people who have any one of the kinds
do not possess ttie mental or moral
character set down over against it by
the writer in that periodical, who must
he a very poor sort of face-reader.
“There are physiognomists who,
after studying a man’s features from
his chin and nose to his upper story,
can make a pretty fair guess us to the
nature of his invisible traits. But they
cannot always be sure that they get
things right, and everybody knows
that they often get things wrong, more
especially when they ha ve not previous
ly hud any knowledge of the man’s life
or idiosyncrasies. I repeat that it is
very hard to get at the characteristics
of any one’s mind by bis chin; and, in
truth, it is not easy to get at them by
any or all of the lineament s of his face.
Many a great man has had features
which would very surely lead the
sharpest physiognomist to draw erron
eous conclusions from them. Who,
upon seeing the face of Thomas Car
lyle, without knowing of his works,
would ever have taken him to be the
great thinker that he was?
“There have been plenty of heroes
whose looks were misleading, and lots
of poets whose features could not be
made to rhyme; and some saints whose
faces would never remind you of a
cherub; and any number of other peo
ple between whose facial conformation
and mental traits it would be impossi
ble to trace the correspondence. I
know a strong character who has a
neck of no account, an anomalous
mouth, inexpressive eyes, a narrow
brow and not much of a chin; you
couldn’t guess what kind of a soul he
had by looking at him. A witty
writer once said that if Cleopatra s
nose had been shorter, the face of tiie
world might have been changed; and
perhaps it, might. Look at that fea
ture in Socrates, or in some of the
mummied Egyptians who were once
lords of the Nile, or in several of the
English kings, or in nearly all the il
lustrious Chinese, or hi most of the
Finnish bards, or in squads of the
German princes. I have seen a pic
ture of Captain Kidd, once famous as
a pirate, and it seemed, when carefully
scanned, as though genius were there,
i t was said of Mirabeau that he \\ as
ugly enough to be the nephew of the
Old Serpent, Thus things were and
thus they are yet. So it goes all along
in history, and'all through the inscruta
ble apparition of time.
“You had better throw into your
waste basket the article of the incon
sequential speculator in the Clinique
who talks about chins.”
Arctic Game.
The rabbit supply is now reinforced
by hundreds of thousands of frozen
rabbits from Australia, and the price
of home-bred rabbits lias fallen in con
sequence. In spite of the murderous
destruction of sub-arctic game, the re
gions from which it comes are so huge
and the facilities for catching it, for
freezing it, and transporting it by
sledge so great, that we may expect the
supply to be larger eacb year than less.
It seems incredible, but it is true, that
Russian game can be brought from St.
Petersburg to Leadeuhall Market at
a cheaper rate per ton than Surrey
fowls can brought from Horsham to
London. The Trans-Siberian Rail
way will tap another enormous game
area, and the supply from the two ex
tremes —the tame peasantries of Eng
land and the uninhabited forests of
the sub-arctic continent —will continue
to stock our market. Frozeu pheas
ants aud other game are regularly
brought into London market from
Pekin. —Cornliill Magazine.
Lizards Thousatids of Years Old.
An expedition sent out on May Ist
last to Wyoming by the American
Museum of’Natural History to search
for fossils of extinct reptiles has un
earthed specimens which .will enrich
the scientific treasures of that institu
tion. Dr. Wortman and Mi’. Brown
have found two gigantic lizards, each
about fifty feet long. They lived many
thousand years ago.
MOVING A GREAT CROP.
HOW THE WHEAT OUTPUT OF THE
COUNTRY IS MARKETED.
Money, Muscle am! Machinery Unite to
Transport Half a Billion Bushels of
the Holden Cereal to the Seaboard-
Unique Features of the New Elevators.
Tt is estimated that the wheat crop
of the United States for the present
year will be almostsoo,ooo,ooo bushels,
and that 21)0,000,000 of this will be de
manded by Europe.
An ordinary freight car will hold
1000 bushels of wheat. It will require
500,000 cars to move the present crop;
coupled together in a single train they
would reach from New York almost to
San Francisco. A fleet of 1500 ordinary
grain carrying vessels will hardly bd
enough to transport to Europe the part
of the crop that will be exported. If
the Erie Canal gets only its usual share
of the grain carrying business, 10,000
canal boats will be filled with wheat,
enough to make a tow half as long as
the canal itself.
If we put the figures in the form of
dollars and cents the array is even
more’striking. Half a billion bushels
of wheat at sixty cents per bushel—
the average price that, the farmer is re
ceiving—means $111)0,000,000.
But this is not all. To convey the
grain from the fields to the Atlantic
seaboard costs about twenty cents per
bushel. On the portion of the crop
which must he moved half across the
continent this will mean tens of mill
ions of dollars for the railways and
elevators, lake vessels and canal boats,
for the commission man and the la
borer. Europe must pay well for all
she takes, and that means $150,000,-
000 or more coming across the Atlantic
to pay for American wheat.
This rich bounty, so great and so
wide-spread, is not won without a vast
expenditure of human effort. The way
in which this flood of yellow grain is
moved, controlled and directed is
highly interesting as an object lesson
in modern industrial development. It
is interesting, too, to note that if the
present crop is the largest of recent
years the facilities for handling it are
also most perfect. This year, 1897,
has seen the largest harvesting ma
chine, the most gigantic elevator ever
built.
Out in Bedlands, Cal., they have
been cutting grain this season with a
harvester that is truly a mammoth of
its kind. It has a cutting bar over
fifty feet in width, cuts the grain,
threshes it, ties it up in sacks and
turns out hundreds of these sacks per
hour. In going a mile this machine
reaps nearly ten acres, and does more
work than our grandsire, with his
cradle, scythe and flail could in a whole
season.
This is tiie starting point of the
wheat on its journey marketward. The
sucks that are thrown out by the great
harvesters are gathered up in wagons
and driven off to the nearest railway
station, whore they are dumped into
grain ears or small storage warehouses.
A grain car is an ordinary box car fit
ted with an inside partition and an
extra door of planking that, can be let
down, making tiie ear perfectly tight.
The cars from the various branch lines
are hurried off as soon as loaded, to
one of the great transfer stations, of
which Kansas City and Duluth are
perhaps the largest. There itis turned
over to tiie big trunk lines or lake ves
sels for tbe next stage of the journey.
There are two great wheat routes
from the west to the Atlantic sea
board. ()ne is a water route via the
great lakes and tbe Erie canal, and the
other is a land route via the four great
grain carrying trunk lines. The
former is the cheaper and the latter is
the more expeditious, and the compe
tition between the two prevents the
prices of transportation from rising to
an exorbitant height. Tiie larger part
of the grain moved between Duluth
and New York City travels by a com
bination water and land route, in big
steel freight boats down -the lakes to
Buffalo, and thence by. rail to New
York. The lake rate from Duluth to
Buffalo is 2J cents per bushel during
the busy season, and, as tbe newer
grain ships have a carrying capacity
of 160,000 bushels, the business is a
profitable one for them.
At present there are nearly 700 ves
sels which are engaged, for a part of
ihe season at least, in carrying wheat
on the lakes. This is more than are
employed in moving the export crop
across the Atlantic, and what may
seem more surprising, the largest lake
vessels are considerably larger than
the ordinary ocean craft engaged in
the same line of work.
At Buffalo the grain that is brought
down the lakes again passes through
the elevators for reshipment to New
York and Boston. Its fortunate posi
tion has made Buffalo one of the
greatest grain ports in the world. Two
new elevators, which are now in pro
cess of completion there, are the
largest in the world, and embody some
new aud interesting arrangements for
the handling and storage of grain.
The larger of these is the Great
Northern elevator, which will have a
capacity when completed of 3,000,000
bushels. The other will be known as
the electric elevator, and is being
built for a capacity of 1,000,000 bush
els, with the probability of enlarge
ment to 2,000,000.
The unique feature of these new ele
vators is that in them the old-fashioned
wooden bins have been abandoned.
Their place has been taken by a series
of gigantic cylindrical steel tanks. In
the Great Northern elevator there will
be three rows of these, with ten tanks
in each row, each with a capacity of
100,000 bushels. The steel bins will
be eighty-four feet high, aud will be so
arranged that they can be hermetically
sealed in order to protect the grain
from moisture. Between the rows of
lofty steel bins will be smaller storage
bins, into which the grain will first be
moved from the vessels and afterward
elevated to the larger bins by the
usual cup method. The method of
discharging the grain is equally in
teresting. The huge steel cylinders
are raised above the floor and rest on
square steel columns. Their lower ends
are bowl-shaped with a valve at the
lowest point so that by simply moving
a lever the grain will run out and can
be conveyed by steel tubes to cars or
boats without the use of hoisting ma
chinery. Every bit of machinery in
the new elevators will be run by elec
tricity from Niagara Falls, and 1000
horse-power dynamos are now being
built for the purpose.
From Buffalo the wheat travels East*
ward again by canal and rail. At the
seaboard the grain is weighed, in
spected and graded, and takes its final
transfer to the ocean vessels, In New
York harbor this transfer does not take
place directly, but is made by means
of barges. The cars containing the
grain are run into the elevators; again
the leg of a long chute is let down into
the car and the iron cups carry the
grain in a steady stream forty, fifty or
sixty feet to the top of the building,
where it passes under the eyes of the
weighers and inspectors. Wheat is
graded according to its weight per
Winchester bushel. Tim hopper bins
have a certain capacity in bushels.
The weigher sets his scales at the mark
required at No. l-or No. 2, according
to the grade to which the wheat is sup
posed to belong, and when the liar lifts
he moves a lever and lets the grain run
out into the bin prepared for that par
ticular grade.
From the bottoms of these same
bins streams of wheat run into another
set of weighing bins, and thence into
the barges that lie alongside the ele
vator. These barges are then towed
alongside the ocean steamers which
are to carry the grain to its destina
tion. Here another elevator, this
time a floating one, picks up the grain,
passes it along to another set of weigh
ing scales and thence into the ship’s
hold. The numerous weighings to
which the grain is subjected act as a
safeguard for the different companies,
as any discrepancy greater than the
one per cent, lost in dust and in the
process oi handling would require an
explanation, and would indicate that
somebody had made a mistake.
When the wheat passes out of New
York harbor it ceases to pay tribute to
America, but in tbe course of its
travels from the plains of the Dakotas
to the Atlantic tides it gives employ
ment. to thousands of Americans, and
scatters its golden increment broad
cast over the land.—Robert Earl, in
St. Louis Star.
FORGERY IN BIBLES.
ISo£Ufi Handwriting of Marlin Initlicr
Falincd Ofl Upon the Credulous.
Barnum was right when he made a
certain statement about a fool being
born every minute. This was exem
plified in Europe the other day, aud
now scientific and antiquarian circles
in the Old World are wondering how
they happened to be buncoed.
All Europe is discussing, and per
haps cussing, the trial ’of Hermann
Kyrieleis and bis wife Anna, who are
accused of having forged the hand
writings of Martin Luther on an ex
tensive scale. The man did the forg
ing and the woman sold the alleged
specimens of the great reformer’s
handwriting to antiquarians, muse
ums, and even to the German Govern
ment.
The scene of the forgery extends
over sixteen of the largest cities of
Germany, Austria and Italy. Kyriel
eis had a remarkable faculty for forg
ing and put it to a unique use. His
method was to buy old Bibles of the
time of Luther and then to write a
dedication to some imaginary friend
and to sign Luther’s name to the
screed.
These Bibles were taken by the
wife, who invariably spun a woful
yarn of poverty to tbe prospective
buyer. In this way the couple man
aged to dispose of hundreds of forged
documents.
Everything went as smoothly as the
proverbial wedding bells, until Ky
rieleis made a fatal error. He bought
a Bible ami forged the usual inscrip
tion. Then he sold it. The buyer
happening to look at the date of the
book discovered that it had been
printed in 1770, some 250 years after
Luther’s time.
Kyrieleis. was arrested, and then a
flood of his forgeries came to light.
From every part of the Continent
came Bibles with Luther’s inscrip
tions, and things looked very black
for the accused couple. It was then
that tiie man’s ingenuity took another
turn. He shammed insanity so well
that he was acquitted of the crime on
that ground.—New York Journal.
The Army of Kussiu.*
The army of the Russian Czar is
composed of twenty-one corps d’arme,
divided up into fourteen conscrip
tions. The strength of each corps is
about 45,000 men. The infantry com
prises about 165 regiments of the line,
twenty regiments of chasseurs, sixteen
regiments of grenadiers and twelve
regiments of the guard, says ail ex
change. This is a very fine army, well
organized, of great resisting power and
prodigious tenacity. It is armed with
a repeating rifle very much like the
French Lebel, and which is highly
esteemed by the Russian generals.
Tiie artillery is composed of ninety-six
siege batteries, 194 field batteries,
fifteen mountain batteries, forty-three
batteries a cheval and three mortar
regiments —altogether nearly 5000
light pieces and 1500 siege guns.
Besides this, there are brigades of
engineers, military train, railroad elec
tricians, torpedoists, velocipedists,
police, etc. As to the imperial cav
alry, it is well known to be one of the
finest and by far tbe most considerable
in Europe. It is composed of regulars
and regiments like Cossacks, for exam
ple, who eujoy a certain degree of in
dependence and some privileges, and
who yet submit to the usual discipline.
This cavalry is divided into 671 squad
rons, of which 352 are regular cavalry,
cuirassiers, dragoons, uhlans and huz
zars and 319 Cossacks.—New York
Herald.
Advertising Enterprise.
The palm for enterprise in advertis
ing will, without a doubt, be conceded
to belong to a Dutch company, which
has made a contract with a well known
European actor, Francois Rivoli, that
compels him every evening, wherever
he may be, to include in liis own rep
ertoire a representation of the bead of
tbe firm, who is to be mimicked ex
actly by tbe actor. In exchange for
this service the firm supplies the
necessary scenery and pays the actor
a yearly income of 1200 Dutch gulden.
Milk Bricks.
Milk bricks are now sold in the
warmer countries of Europe. It is
frozen solid, and is broken off' in pieces
as required. In Copenhagen, Den
mark, a company has been formed and
arrangements have been completed for
the export of frozen milk. Contracts
are already made for the delivery of
of 110,000 pounds per week.
v HOUSEHOLD MATTERS.
Ink Upon Linen.
When ink is spilled on linen, fry
dipping the damaged material in pure
melted tallow. The hot tallow seems
to absorb the ink, and, after washing,
the stain will be found to have disap
peared.
Making; Custard For Fmlilingrs.
When making custards for pudding!,
and the filling for custard pies, if the
milk is brought to the scalding poini
and then stirred into the beaten eggs
and sugar, and placed at once into the
oven for baking it will require only
half tbe time usually allowed for cook
ing. The range oven is not always ii
tbe proper condition for baking whei:
most needed, and causes much annoy
ance. A custard pudding may lit
steamed, and is oftentimes nicer that
baked, being more delie.ite. A riij
custard will be steamed sufficiently ii
fifteen minutes.—-Philadelphia Record,
For tli Season’* Cleaning*
To clean picture frames take as macl
soft soap as will cover a quarter, put i'
into a bottle with a taacupful of watei
and shake well. Add a u incglassfu
of spirits of ammonia. Paint the frame
with the mixture, using a soft brush.
After a few minutes rinse off with an
other brush dipped in clear,cold water.
Dry in the sun and rub with chamoii
leather.
To remove mildew take soap and nil
it on the spots, then scrape clialk fine
and rub it on the mildew; lay the liner,
on the grass and wet it ns it becomes
dry. Continue to apply the chalk aui.
soap until the spots are removed.
To clean mother of pearl apply t
paste of whiting and wash oil’ with cole
water.
To clean looking glasses sponge first
with a little spirits of wine. Then (lust
the glass with powdered bluing dom
up in a bit of cheese cloth; rub ofl
with a soft cloth and wipe with an old
silk handkerchief. Treated in this way
there will bo no cloudy appearance to
ihe glass.-
The clean ivory make a paste of sal
volatile, prepared chalk and machine
oil. Apply to the ivory; when dry add
a second coat and allow to remain on
over night. Rub off and polish with a
dry cloth.
To Make Oysters Delicious.
The famous chefs of Philadelphia’s
leading hotels have all made a study
of the oyster’s possibilities and have
prepared new dishes for the lovers of
the succulent bivalve. Seven of tbem
will vie with each other this winter in
making their new dishes popular.
The following recepts have been pre
pared by them for use in this great
work;
Vol-au-Vent d’Huitres ala Walton.
-—Prepare a large vol-au-vent, made
of puff paste. Poach two dozen prime
oysters aud some oyster crabs in a
liquid, drain well and then put in a
saucepan with some eo'eked heads oi
fresh mushrooms and some quenelles
made of lobsters. In another pan
prepare a rich white sauce in which
the oysters were parboiled, thicken it
with egg yolks, finishing the same
with a pinch of cayenne pepper and
small pats of the best butter. Strain
tbe same over the oysters, oyster
crabs, mushrooms and lobster que
nelles, and fill with this preparation
the vol-au-vent above mentioned.
Serve on a napkin decorated with
parsley and trussed crawfish.
Stewed Oysters ala Colonnade.—
Take a dozen prime, freshly opened
salt oysters, drain and then stew them
in butter, adding minced celery and a
half dozen buttons of fresh mush
rooms, previously cleaned and washed;
add reduced cream. Season with salt
and paprika to taste. Cook for five
minutes and serve in a hot tureen.
Oysters ala Philadelphia.—Put two
ounces of butter into a pan and let it
cook until brown, then add twenty
oysters well drained and wiped. Fry
these till a golden color, then pour
over them quarter of a pint of oyster
liquor. Season with salt and pepper,
then serve on toast in a deep dish.
Oysters en Brochette—Take nine
medium-sized salt water oysters, par
boil them in their own gravy, then re
move the eye. In the meantime cut
an equal number of very thin slices of
salt pork and fry them for about a
minute. Then place the oysters on a
silver skiver interlaid with the pork;
then dip them in melted butter and
then roll in breadcrumbs. Broil until
nicely browned, season to tnste and
serve immediately, having first sprin
kled with parsley.
Oysters ala Poulette—Put three or
four dozen medium-sized salt-water
oysters in a saucepan in their own
juice and let them come to a boil.
Strain the oysters off and skim the
juice and add to it a half pound of but
ter; add thickening until you have a
gravy a trifle thicker than cream. Then
strain it over the oysters through a
fine sieve and add a little lemon juice.
Season with salt, cayenne pepper and
mace and serve immediately.
Scalloped Oysters ala Creole—Take
two dozen large salt-water oysters.
Put them iu a pan in their own juice
and place on the fire until they boil,
then drain. Take five ounces of best
table butter, one largo tablespoon of
flour; mix and let it simmer for a half
minute without getting brown. Then
take half of the oyster juice and add
an equal portion of cream, and let it
cook to thick sauce; mix it with the
oysters and flour and butter. Season
with salt, a little cayenne pepper, a
" soupcon of nutmeg and a little Worces
tershire sauce. Wash and clean thor
oughly a dozen large, deep oyster
shells, tlieu put about six oysters in a
shell; sprinkle with parmesan cheese,
bread crumbs and a little fresh butter.
Bake for ten minutes in a brisk oven
and serve immediately.
Currie of Oysters—One dozen large
salt-water oysters. Stew in a chafing
dish iu their own juice until they boil,
then strain; add one teiispoonful of
currie to the juice and make a little
thickening by adding one teaspoonful
of flour aud a piece of butter as large
as a nut. Season with salt and flour
over the oysters. Serve immediately
in chafing dish.
Boston’s .N• vr School.
Boston is to have anew public
school named after Paul Revere,
which will cost, inclu ling the site,
about $3,000,000. The building will
: be constructed of light pink granite,
; grey, red and white buck and terra
j cotta. It will contaiii public bathing
j facilities for the child) u.
WAITING.
Bewne I fold my hands and wait, -
Nor care for wind, nor tide, nor sea. •
I rave no moro ‘gainst time or fate,
Tor, Jol my own shnll oorno to mo.
f stay my linsto, I make delays,
Tor wind avails tills ongor pace; 1
I stand amid tho stomal ways,
And wind is mine shall know my (aue
Asleep, awake, by night or day
The friends 1 seek are seeking me,
No wind can drive my bark astray.
Nor change tiie tide of destiny.
What matter If t stand alone?
I wait with joy the coining years:
My heart shall reap where it Inis sown
And garner up its fruit of tears.
Tho waters know their own. and draw
The brook that springs in ■ vl-nc
heights;
So flows the good with 'equal law
I'nto the sour of pure delights.
The stars come nightly to t Ik* sky,
The tiilnl wave unto the -*- a;
Nor time, nor space, nor deep, Her fiigli,
thin keep my own away from me.
-John Burroughs.
PITH AND POINT.
He—“l was brought np on infant
food.” She —“Terrible! You don’t
look like a cnnnil al.” —Adams Free
man.
“There’s a man who never sleeps.”
“All! A famous detective?" “No; a
father of triplets.”—Philadelphia
North American.
“Have you ever been at Cork.”
asked a gentleman of Foote. "No,”
said Foote’ “but I’ve seen ninny draw
ings of it.”—Argonaut.
Papa—“ Tautology? That- means
when you nefedlessly repeat something
you’ve Haiil before.” Frank -“Oh!
Like mamma.”—Puck.
“My dear, why are you saving those
old fly-papers?” “Why—you said
you always have to buy flics when you
go fishing.”—Detroit- Free Press.
She —“Oh! Is Jthat Miss Ootres?
I understand she’s as rich as Klon
dike.” He —“Y'es; and they say for
tune hunters find her just as cola."—
Puck.
Mr. Do Bar —“You ought to see me
make one of my century runs. ” Miss
Spray —“Oh, do try it now: I should
so like to see you!” —Detroit Free
Press.
Little Miss Avenue—“Wluit is
mammas for?” Little Miss De Fash
ion—“ Why, they is to scold the
nurses when we make a noise.”—-New
York Weekly.
“The doctor put my husband on his
feet ina week,” she exclaimed. It.
was no trouble at all. The bill lie
presented fairly lifted him out of bed."
—-Chicago Record.
Miss Cliarmynge—“Don't you think
I was meant for a business woman?”
Jack Hustler—“No, I don’t, f think
you were meant for a business man.”
—Brooklyn Life.
Waiter (to diner, who is absorbed in
the menu) —“What do you wish to oat,
sir?” Absent-Minded Professor— ‘I
haven’t time to talk now. Ask me
after dinner.”—-Tit-Bits.
After a girl has taken as many
three lessons on a violin she is profi
cient enough in the art of violin play
ing to have her picture token with it
in lier arms. —Atchison Globe.
“I want to go abroad the worst way!”
exclaimed the young thing. “Then
you should marry. I know of no worse
way.” Saying which the older thing
smiled harshly.-—Chicago Tribune.
The Referee --“But. my dear sir, f
trust you do not intend to proceed to
extremities.” The Irate Husband
“That’s just what I do intend; I’m
charging her with cold feet. ”—( love
land Plain Dealer.
Miss Singleton—“ They tell me that
happy marriages are rare. Tell me,
did you ever have any trouble with
your husband?” Mrs. May Tedd—
“No trouble that I recollect, except iu
getting him.”*—Boston Transcript.
“Don’t you envy those fellows in
that bout ?” “Not a bit of it. There’s
as much breeze and more shade here.”
“But think of the exhilaration of tack
ing to and fro over the water.” “Non
sense. I can tack as much as I please
on shore here, trying to avoid people £
don’t like.’’--Harper’s Bazar.
Tlii Country Has 40,801),376
There aro 40,000,276 hogs in this
etmnirv, not counting the human vari
ety, and they are w0rth,15106,375.770.
an average of $4.10 per head. fowa is
the banner hog State, with 2,737.070
and an average value of 35.67. Mis
souri is second, with 3,071,320, aiul
Texas is third, w ith 2,944,063. The
State with the least number of hogs in
it is Nevada, with 11,1-46, an average
of one hog to every four persons in
the State. Sew York has 632,52 4 hoga
of an average value of $6.64. The
highest priced hog is found in Con -
necticut, where his average value ;
$0.20, and the State carries in stock
53,737 head of this elegant specimen.
Ohio is well to the front with 2,234.-
662 and Rhode Island bristles all over
with 14,230, of an average value of $7.
Illinois, in which State Chicago is lo -
cated. has 2,249,401. The lowest
priced hog is a native of Florida, and
his average is but $2.02. fie is the
famous razor back, and he can root up
the fifth row of corn through the
cracks in the fence.—New York Sum
The Sparrow Came Out Alive.
A sparrow tied into the* Dickiiuti
shops in Scranton, Penn., the other
day, and getting near one of the
wheels, was sucked in. A workman
saw it, and supposed that it wait
instantly killed, as the wlieel was - o
volving'at the rate of 130 .'evolution*
a minute. When the machinery wa
shut down at noon, a gentle chirp a a*
heard from the wheel, and when
of the workmen looked the sparrow
was there alive.
It had clung to the strengthening
rod inside the wheel, and was so dazed
it could not fly. It was picked up and
placed oil a table, where it reeovereil
in a short time and Hen away. Th<*
wheel made 31,000 revolutions white
the bird was clinging to it, and tin*
sparrow had traveled a little more
than seventy three miles.—New Y rk.
Tress.
A Growing: Town.
On August 3 the village of Ilufiafo
Center, Minn., celebrated its third an
niversary, and thought that it had ►
right to celebrate in view of the fart
that within three years of the time .
field of grain occupied the site of tU<
village the people had put up a sl2,oot*
hotel and a $15,000 school house, asfl
the population numbered 3000.