HomeMy WebLinkAboutThe Exeter Times, 1894-5-10, Page 3A Raclung Cough
Cured by Ayer's herry Pectoral.
larS, E.. D. HA,T.,L, 217 Gene8Sed Sl.,
Lockport, N.Y., says
"Over thirty years ago, I remember
tearing My father describe the wonder
-
lid curative effects of Ayer'sCherry
pectoral. During a recent attack of La
eiarippe, magah assumed the form of a
atarrh, soreness of the /tinge, imamiinied by an aggraaatieg cough, /
used varotjs remedies and prescriptions.
NMI() some of these medicines partially
ealeViated the coughing daring the day,
none of them afforded me any relief front
that tepasinoclic action of the lungs which
wellld seize nee the moment I attempted
Ls ,
to lie clown at night. Aftet ten of twelve
uch nights, I was
- .
Nearly in beSpalris',
and had about decIded,to sit up all night
'
ay easy chair, and procure what
sleep I mild in that way. It then oc-
, %Fed tome tha 1 had a bottle of
`ATeris Cherry Pectdral1 took a
spoonful of this preparation in a 'little
vratele and was able to he downwithout
,Rughing. /n a *few moments, I fell
4106P, and awoke in the morning
greatly refreshed and feeling much
biitter. I took A tea,spoonful of tbe Pec-
tOtal every' night for a Week, ihen grad -
flatly decreased the dose, ana in two
weeks my cOugh wits cared."
Ayer's Chorry Pectoral
Prepared by Dr. J.C.Ayer It; CO, Lowell,llass.
Promptto act, sure to cure
,CENTRAII
Drug Store
FANSON'S BLOCK.
A full stook of all kind.s of
D3i&stuffs and package
Dyes, constantly on
harid. Winan's
Condition
Powd-
er,
the hest
in the mark-
et And always
resh. Family recip.v
ees carefully prepared at
Central Drug Store Exete
C1
NERVE
BEANS
IfERVE BEANS are s new Ws.
covery that cure the Worst eases of
Nervous Debility, Lost Vigor and
Failing manhood; restores the
weakness of body or mind causeby d
crer-work, or the erromyor sx.
cosies of youth. This' Remedy ab.
solutely cures the most obstinate eases when all other
TILEITMENTS have failed even to relieve. Cold by drug.
eats at $I per package, or six fax gd, or sent by mail on
fr receipt of Delco by addressing/NE JAMES MEDICINE
00, Toronto, Ont. Write for pamphlet. Sold in --
Sold at Browning's Drug Stere, Exeter,
DYSPEIR CURED
zitt: GLO. ut.t.t.
, DJIAit.
itea4 the Prettt.
sy.no.-ri writs you to Say that for edibe
,time I had been suffering front acute endiges,
4101.1 Or dyspepsia, and of course felt verk•treat
Inconvenience freM.,,saine my•gezieral bust,
liess. theroupou deeidecle to tra•llurdoetta
13106(1' Bittorg, and after tilling •tViro, bottles' 14
eptied X was quite another man,for 1343.,, Th eitet
tirely'eurea me. / have also used it for ntywife'l
and family ,and awes) ,teendete 0110 beet thing'
they eanl take, And from past experience:Li, two.,
every pllognioln 8trong1yrecoMma1i1ingil,R.14.,.
tO 13.1 thy friends.
I write you bboanse t tb1t thee it 81104/d.ber
•geneeally kaown What'13. Ilq3, eamtlet eta:11390i t.
°woo „ „ .,„ „
• 1:t,nut frothfulIV. ; • . .7, ;,„‘,
• ' '
•
r.:
, , •
it ie eaid that the tf,ti.shie4 iti
levee natmaaeacie '4000,t y.eitrs.• appp,
husbanclil
ABOUT CRUSE 1VIAWG,
; •
eine Nene., .
The aheeseanaleir wile destreus that
his oheeie Ada be of thy fined giality will
accept nothing but good, pure milk. All
tainted or emir milk and bhe first milkinge
(colostrem) should be refused.
Heat the mine to 86 ° Rehr. Tae rennet
test should then be used to aseertein the
degree of ripeness. To make this test take
8 oz, of milk from the val, add to it atm
drachm of rennet), stir rapidly ten seconds
and if coagulation takes place in from 17 to
20 'morals the milk i sufficiently matured
for the addition of the rennet. A slight
variation from this n -ay be necessary to
suit different Meelities, but a few trials will
ez able the maker tb tell when the milk is
properly ripened. A very simple way to
tell the exact moment when coagulation
takes place is to drop a bib of burnt
match into the milk. It assumes
a rotary motion when the milk is
stirred. Then count the number of seconds
from the aadition of the rennet until the
stick oeasee to move. This gives you the
exact time required for the milk to coagu-
late.
Ripen the milk to that condition that all
the whey may be run off in 2* hours 'After
setting, and the curd showing * inch acid
after dipping. Great care and watehfulnese
should be exercised at bids season as acid
developvery rapidly-, during the early
period of lactation,
ease sufficient rennet (from 3 to 5 oz. per
1,030 lb.) to coagulate the milk At for cut-
ting in from 15 to 20 minutes. In cutting
use the aorizontellenifefirst an d begin when
the cierd is somewhat -tender. Cut slowly,
with a firmatteady motion and continuously
until the cutting ie completed.
Let the mud settle- a few minutes to
allow the surfaces to heat slightly, then stir
with the bands—very gently and elowly at
firet—for about ten minutes. Rough hand-
ling at thia period sets free a"great number
of email particles of cued, which go off in
the whey and very materially lemma the
yield. Then the agitators may be put in
and the steam gradually turned on. Takeabut 30 or 35 minutes in heating up to 98 0•
Continue stirring about ten minutes after
the steam has been turned off, when the
curd may be allowed to settle. Draw eff
portion of the whey at this time that you
may not be caught by a rapid development
of acid. Then stir the curd occaaionally (a
common hay rake is beet suited for the
purpose) to prevent matting and to secure
a thorough cooking of each particle of
curd.
When the curd is thoioughly cooked and
'shows about la inch of acid on the hot
iron, the whey should be removed. After
dipping, the curd should be well stirred
with the hands to effectually draM off the
whey before allowing to mat. When et
has become sufficiently Matted, cut into
convenient strips (about 8 inohes wide) and
turn, In about ten minutes- they may be
turned again and piled two deep. Turn
frequently (foga or five times an hour) to
prevent any Whey collecting, on or about
the curd and to °inure oniform ripening.
The temperature should be mainbained at
about 94 ° while ifie breaking -down process
is going on, and when the curd presents a
flaky appearance on being pulled apart and
shows acid to about a inches, lb may be
milled and then aired by stirring occasion -
:11y, When it.becomes soft and velvety,
molls like newly -made butter and showS
some fat on being pressed in the hand ib
may be salted at the rate of from]a to 21b.
o,f salt per 1,000 lb. milk.
The temperature when salting should
not be higher than 86 0. Put to press in
about fifteen or twenty minutes, or when
the salt is t horoughtler dissolved. Have
the temperature at this time between 80 0
and 850.
Apply pressure gently at first, until the
whey begins to run olear, then gradually
increase. Af tee the cheese have been in
press about 45 minutes, they may be taken
out and neatly bandaged; only pure water
should be used. They should be turned
again in the morning. See that no rims or
shoulders are left on the cheese, but have
them neat and stylish in appearance and of
uniform size. They should. be pressed for
at least 20 hours , before being removed to
the curing room.
The curing room should be kept at an
even temperature of about 650 or 700, and
should be well ventilated,
SUMMER (MEESE.
The same treatment is required in hand-
ling and oaring , for the milk as for spring
cheeee. Aeration and cleanliness should
have the seine careful attention. When the
milk arrives at the factory each can should
be subjected to strict examination by the
cheese -maker (doh'e leave this to the poor-
est helper) to detect, if possible and reject
all bad flavored or tainted milk'. There is
'no 8=180 for having milk of this kind.
What one patron can do all can do—care for
it properly and have it arrive at the factory
in the very best possible condition
up gradually to 86 °. When this has b
een
done, try it with the rennet testi to ascer-
tain the degeee of ripentee. It is advisable
to do this even in handling very- ripe milk,
for -it eatables the cheese -maker to know
just abdut ho W fae.te the curd is going to
Work. If possible, have the in that
condition that all the whey will be drawa
in from 2a to 3 hours from the time the
rennet M added, with Mole acid on the
curd by the hot iron test Us
meek enalealy, draw off pert of the Win all
soon as possible, dip curd with to acid,
sttrwcU before allowneg to mat, griud early
and mature wolf before sa1t:411g.
In the case of gassy curd, try to retain
morel moisture in it when theievhey 18 deaven
off, by stirriug less. Grind in about the
Mita time, and whim it ie pertly ripe pile
deep, and if the whey bogies to lodge
around it epee% the pile to allow ,the whey
to drain off, then pile again, Conti/Me in
that way until the mud becannee velvety
and buttery, when it is ready for melting.
Use at the rate of 2.1,1 to 2a lb. of sole per
1,000 lb. of milk. Hoop in from la to 20
,minutes after the melt has been well stirred
111.
Apply pteseure very gently at first
After the whey begine to run clear, it may
be safely increased. In frotri 45 to 60 min-
atea the pressure may be removed, the
hoops taken off, the oheese dressed neatly,
and put back to press again. Apply full
premium before leaxing"thein for the night,.
Turn in the hoops in the morning, pare
°flatly corners or shoulders which may
arise from imperfeob fibbing followers,put-
tingbikek to preee for five or six hours longer
when the cheese will be ready to take to
the curing room, which should be kept
as cool as possible during, the summer.
moisture in the curd. The temperature at
this etage should be about 86 0 . The curd
may be hooped and put to press in from 15
to 20 minutes after the eelting is done.
Apply the preaaure very slowly at first, or
untiathe whey begins to run somewhat
when all the pressure cam be safely
applied,
Allow the cheese to remain in the press
not less than 45 minutes before takingout
to deem.
See that the dressing is done neatly. Do
not allotv any wrinkles to remain in the
bandage, but have it drawn up smoothly
and laid over each end about a in. Use
clean, sweet cap-oloths'one on each. end of
the theese, and have thetn, laid on smoothly.
Only pure, warm water should be used in
bandaging.
Turn thecheese in the hoops every
morning and never allow a cheese to be
placed in the curing room without a perfect
finish. The temperature of the •curing
room should be maintained as near as pos-
sible to from 600 to 65 °. Cheese when
taken to the curing room should be placed
on the top shelves and removed to the
lower ones when room is required, as by
doing so there will be more uniformity in
curing.
We would strongly advise cheese -makers
to keep a redOrd of each vat, the condition
of the milk, and how it works each day.
Stencil each cheese with the date when
made, the number of the vat it was made in,
and by so doing a great many difficulties
maybe Overborne.
FALL mans,
Milk in the fall is usually sweeter and in
better condition than in summer, so that
the heat may be applied sooner or when it
is being received into the vat; care being
taken to bave it stirred carefully all the
while the smo,m is going on. Heat to 860
then apply the rennet test to ascertain the
condition of milk, and if found too sweet
for the application of rennet,use some clean
flavored starter. Set vats at that stage of
ripeness which will insure thorough cooking
of the curd before the removal of the whey,
which takes ordinarily three. hours from the
time the rennet is added until it is all re-
moved and curd showing a inch acid.
Enough rennet should be used to cause per-
fect coagulation in frcon 40 bo 45 minutes.
When ready for cutting, start by using
the horizontal knife first and cut contin-
uously until completed.
After the cutting is completed the curd
should be stirred very carefully for 10 or 15
minutes Before any heat is applied, then
raise the temperature gradually to 98 0,
taking about 45 minutes to ,do so.
Stir the curd carefully all the while steam
is going on and for some time after the
desired temperature has been reached to
prevent matting and to insure a more
uaiform and thorough. cooking.
Remove the whey when the curd
ineh acid. Drain well by hand, at
before allowing to mat and when tr:
sufficiently out or break into co
tent 'strips, and turn them ove
casionally, reversing the positio
the curd each time. Piling ma
allowed at this sta.ge two or three
but never allow any whey to gather in
on or arotind the curd. If this is not
at any time, the curd should be opened
at once and whey allowed to escape.
up the temperature to not less than
until grinding. When card feels me
and will pull apart in. flakes or show 1
inches of acid, it should be put thr
the curd mill. Stir and air well atm
lately after milling and at intervals
keep it from matting until ready for
salt.
When the curd is well mateited and
o velvety feel and a buttery. appeara.
the salt may he applied. Use at the
of alto 31 lb. per 1000 ib. milk, v
Mg the quantity to the amount
When coloring pour the coloring int
dipper of warm milk from the vat t
shows
irring
°Abed
nven-
a cm
-
n of
y be
deep
pools
iced,
out
Keep
ea 0
llow
a to
cugh
ed-
• to
the
has
nee,
rate
ary
of
o a
hen
draw the dipper quickly along under the
of the milk from one end obthe vat
to .the other, then stir well tend there will be
no danger of streaks in the card. Have a
dipper with a long handle for the purpose.
Reanet should be diluted to one gallon of
pure water for each vat, and the milk should
be well stirred for at least five minutes after
thau rennet has been added. In case the
milk is very ripe two minutes will be ample
time to stir thee adding the rennet.
Everything in and about bhe factep
e kept scrupulously clean. The
aker who fails to do this need not
if his patrons follow his example.
miners, sink-olothte eta, should be
lied, then scalded and thoroughly
h time they have been used.
Mepails, curd -sinks, etc., shoeld
ed with boiling hot center altar
.
and if the water can run out rea
• When the milk has been received, heat surface
g should b
rennet to coagulate the milk sufficiently for, -cheese.,
early. Take plenty of time and don't bash
or slaeh the (turd. Use the horiaontal knife well was
All str
first, finishing with the porpencliculer. eteea eae
When the cutting ia finiahecl, dart to stir The va
very gently at firet or 'until the curd is be Beam
somewhat firm. DO not apply heat for ten weeeteg.
cutting in 30 minutes, Startato out a little grutrNi
or .fifteen minutes after stirring habsr 9c8crt
eo- Illy they.
menced. Heat gradually Upto 913 ° ,
taking fully one -hall hour to do . so. On. egeetey le
, oot wipie
tinue stirring for some dale after' tile desir- the Aga,
ed tem ; perature has bee reached to prevent • aa
matting and to ensure a more uniform cook,
ing of the curd, "" '
, a '
, Draw offpart of the whey soon after „the , Mother
heating beechen. finirthed,.. and if then% are , aeatle 1)
any; bad 'odors, or tainte, • draw the wheY , ,i,hd if;thel
downspaite. close tts the curd. ty keeping ' ' r• -
it atirredahd well aired, the fia.vor will be .. There is
very much ireprcivect. Draw off' all 'the who turns
Imki.ey, when the eurd showsi inch acid by "—he take
the hot, leon test, and amain ne'lland editing tgarinehts
iteeil it is sufficiently. dry before allowing le How .or
will dry off in a few- minutes with.
g. 1to tic b use a diali.cloth, as it
ayes an unpleasant finvon—tFrom
ultaral College Bulletin.
Too Much Candy.
--*,'What is the matter out there?'
ob—" Johnny has •the 1.1(0061.141m
haa the shecottqlm."
no earthly excuse fora talloet
out poor work if—" "If what))
a the tighb measuresto have his
fit" • ' ,
do trot, and, Atihen !flatted, break ot Oat Ightnegr of.:0
;into con verti en taetripe-andeturnedt ovet at ,.iso)tj a ,
,Chprt, inailryale(eboue fi4t5lea aiinutes),
arouted , ea, ehaueeg114.
fla.ntivetwidio.an.pi1/2.41ts,10,4,,,tlidy '
piling a ttiila deeper ettele time it ,tatcaeca •t, . •
• Grind early, or wheinthe--elircl at -rings 1 13 00,
to,1A 4
in.,on%tlie,hoktikott.',, 'Hoop it aprb i•
e' co
aAdwAil ii,ltirell•1.14, *eel a, fter ,••gritidi '
until read for salting. Pv •-•, PA' , ' ' -ilk
,In handling over ripe„milk, set at a,lower , 1311t wo
She o
oprietor—"-We don't elloW caw
hence - here."• Goan bler—" Thia
e of charms.- My friend here las
„ • • •
• „ •
so mime the 1ceman:4 sante,
nak es 118 1001 so, Nate
ITE'at'4P, jn84,0na
al Man caa baugh, teo.
ants bid litble. tie.re belola
geed fan he can ;
man asks for even luta—
aly wants the nitu,
,„ r r‘;fi (1/31ili.90.P
4, ). 41 1
• 'Y.1
tir0aP8i4,491rgotileerbetr 1
IV:1414i 'AVAqa '1!1'4.• ar. ee e`r.
C.C:4 k`$ 0440 it. Oft, 0.1!Mtr/i
4/410.14,1: tal' ells'''. a' .0 t'''Hri.°"fi0
U4040. •
,Nb4.
••
EXT1141 TIIVIBS
OTTAWA SOCIETY EN FETE,
SNEURDAY'S DRAWING-ROON A
13RILEIANT FUNCTION,
The Presentations to Iterill anti ltedy
Aberdeen oecnpy Two lean iiours—A
clay SCOilt thichanced,ISy Ina sibtrottoui...
arts cel.ers of the Cost itIttell tmd,
rortas,
The drawing.room held on Saturday even-
ing by His Extiellency Lord Aberdeen and
Lady Aberdeen in the State Chamber at
Ottawa was one of unusual brillianoy. Lord
Aberdeen wore a court uniform of black
coat and gold lame, white eittin knee breech.
08 and white stodkings, and Lady Aber-
deen a blaelt satin court dress 'and train,
diamond corone t, black oetrioh feathers
headdress with a veil, They stood on the
dais, while a number of ladies belonging to
the viceregal household and set supported
her. Thous all had court dresses with white
feather headdresses and veils.
IN ORDER OE PRECEDENCE.
The ininisters and their wives were the
first to be presented, then judges of Sup-
reme Court, the senators and the common-
ers and thee the officials and the public,
accompanied by their ateives and daughters.
After the mittisters ated their wives had
been presented, they took up stations near
bhe dais, or as it is called an Parliament
and court circles, the throne. Quite a num-
ber of the ladies presented wore court
dresses and made the regulation bow curt-
aey followed at Her Majesty's drawing.
rooms,
TWO ROURS OF CONSTANT ROWING.
'
The court curtsey was the feature of the
evening, ao to speak, and had evidently
been studied with, care by those employing
it. The ladies and gentlemen presented
walked between a row of officers until they
reached the dais; then their names were
called, whereupon they bowed to His Ex-
cellency and then to Her Excellency, re-
ceiving bows in return, and so on along a
line that took over two hours to pass.
After the reception Lord and Lady Aber-
deen left the dais to call on the Speaker of
bhe Senate and the Speaker of the Com-
mons, both of whomdispensedrefreshments
iberally.
As Lady Aberdeen descended from the
dais her train was born by two pages, her
son and nephew, 9 or 10 yeara old, who
wore handsome court dresses, knee breeches
and Mile swords, with beaver hats and
ostrich plumes.
The Ministers all wore Windsor uniform.
What with the ofacial uniform of the
Ministers and the official dress of the judges
and others, these state affairs are becoming
quite imposing functions in this Demooratic
country.
A mounted bodyguard accompanied the
Governor-General and staff and one of the
regimental bands played in the corridors.
Percy Sherwood, diet of Dominion police,
had eliarge of the arrangements for rege.
lating the ceremony.
Some of the young ladies`made the draw-
ing -room the occasion of their coming out,
and it Is likely that greater resort welt be
had hereafter to similar functions for a like
purpose, Said ono Democratic member
from the west last night: "If this goes
on we'll soon have all our daughters going
to Ottawa to make their bow to polite so-
ciety." The M. P.'s and their wives turned
out in force at the ceremony.
A COLD-BLOODED MURDER.
510 Shoots and Rills a Pretty 01r1 and
Attempts suicide.
A Cincinnati despatch says :—Mary Gil-
martin, a pretty clerk, was shot and in-
stantlyekilled this morning while on her
way to work, The man who committed
the murder was arrested and gave his name
as George leeed, aged SO, but letters in his
pocket identified him as a Catholic priest
named Father Dominick O'Grady. Insane
jealousy of the girl and her desire to get,
rid of his unwelcome attentions caused the
tragedy.
EATER DETAILS,
Miss Gilmartin was born and raised in
, Sligo county, Ireland, where several of her
brothers were edueated for the priesthood.
One of her brothers is a professor in the
college of Maynooth,and the other is Father
M. S. Gilmartin, of Chicago. She was edu-
cated in a. convent hi Sligo county, and there
became acquainted with the priest whoaf to-
wards murdered her. Miss C4, ilmartiiroame
to this country in September, and four
inontbs later Father O'Grady followed her.
At 6.30 a.m, she left home, accompanied by
an old lady, who walked a short distance
with her and then returned home.
Just as she was about to board a oar
o'anAnr FOLLOWED RED.
ahe turned around, gob off the oar and
started home. O'Grady overtook her on
Chestnut street, when he stopped hen The
old lady whce accompanied Miss Gilmartin
to the street car had been in the house but
a few minutes when she was startled by a
scream from the street. The next moment
there was a rapid dietharge of a revolver,—
five shots in all. The people in the neigh-
borhood rushed from their houses and saw
the girl lying on the sidewalk gasping her
last. Over her stood Father O'Grady, who
was (dill trying to discharge his empty
revolver. He snapped the trigger .several
times, glabeed at the gun, looked at his
viotim a moment, adnilniatered 12rutal
kick and then, stumbling over the body,
allied rapidly toward John street, but
s captured by three citizens just as he
reached that thoroughfare. The dead body,
of the girl was carried to her home. A
tiny stream of blood trickled from a hole
in the lefb temple.
When the murderer was taken to the
Central station a small Vial containing arod
fluid was taken from hire., When the vial
was laid down he quickly grabbed it, drew
tile cork out with his teeth and
swAr-Lowtn 4 atouTuvut.
,
of the stuff. Before he could repeat the
operation the bottle was snatched from his,
hand by the policeman, . When asked what
it was , he swellowea, .0'Gredy said; "Oh,
it'a only medieine for a cold." He wes
hurried off to the City hospital in a patrol
wagon ,and jumped out. Ever siace
O'Grady has been in the City be has hut.
ed the neigkihorhoog of the girl's home and
called Several times. Bach, time oho reftis-
ed to see him and always expressedfear
for him, and espoially vo elt `afraid
that O'Grady would find out w ore she
werkod., .
For years Pettekboro' has had Mere hotels,
In proportion to, populatien.than auy abet
town in Carieda, ehel, after Mey„ toe, rano,
IS hoteind 'Mae ehop ileeases win be
the lime+ „.
THE FIRE ELENA,
IThOlehale Clreeesetin. Uon1ri
owettOro
One of the 'biggest Ares Cot hove taken
pia in Montreal for some time started
about four o'clock on Friday morning in the
wholesale grocery store of Messrs, Laporte,
Martin 4 Uo„ on the corner of Seigneurs
and Notre Dame streets, The lire started
in the lower portion of the building, and
the garnets sprawl rapidly, their progress
being aided naturally by the quantity of
liquors and other inflammable material in
etoek. The entire brigade WAS called out
and aeon fifteen strains from fire engines'
were playing on the fire from different
points. The water -tower was also set to
work, but it was impossible to prevent the
destanotion of Messrs. Laporte & Martina
building, and the efforts of the firemen were
directed mainly to preserving the Adjoin-
ing houses and stores. In tide they suc-
ceeded so well that the damage to these
places Was eomperatively slight. The large
grin:Jere,' store however, is entirely destroy-
ed, the wall alone being left standing.
Messrs. Laporte, Martin & Co. had built
this store about three years ago, and had
not qnite completed all their internal ar-
ro,ngernenM. An extensive -telephone aysteni
within the building had nearly been cone-
pleted. The night watchman left the place
ab about half an hour after midnight. This
was the usual practice when winter was
over, at it was not thought necessary that
a man should remain on the premises all
night after the furnaces had ceased to be
used. The total damage to Messrs. Laporte,
Martin & Co.'s building and stock is
estimated at $150,000. The stock consi-
ed of a large qoantity of sugar, 'besides
brandy, wine, gin, and other merchari-
diae. There is a branch of the Merchant's
Bank of Halifax in the building, as well
as a branch of the post -officio. The valu-
ables deposited in these places were
stored in fireproof iron -vaults, and
have practically not suffered. The firemen
kept several streams playing on the ruins
all morning. At eleven o'clock the eastern
wall fell with &great crash,partlyinto the
ruins and partly into Seigneurs street.
The telephone wires were carried away, bub
nobody was hurt, although some of the fire-
men had a very narrow escape. Four lad-
ders, with twenty-five men were at work
on the front of the building. When a large
stone fell from the front wall among the
the men, the Chief ordered the ladders and
men avviat, and the lest ladder had just
been removed when the whole front wall
collapsed. It was a narrow escape for the
firemen, as many of the stones weighed
several hundred pounds,
CARRIED AWAY SIX FARM
^
MILES OF COUNTRY DESOLATED BY
THE QUEBEC LANDSLIP.
The Ste. Anne River, Formerly a Rile
Wide, Now a Narrow Stream—A Farm
RouSe and Several Acres or Land
carried a distance er six alites—siea,-
000 Worth of Property Destroyed.
A special from Sb. Albsn, Que, gives
further details of the terrible landslip at
that place.
A SCENE OF WILD DESOLATION.
For miles there is nothing but desolation -
Where the Ste. Anne River was once near-
ly a mile wide, it is now only a narrow
stream, raging and surging in a vain at-
tempt to break its new bounds. Woods,
houses, cattle, all are gone and nobhing left
but barren ground for six miles back. Here
and there the debris of the ill.fated fartn
houses, granaries and outhouses M seen in
little heaps tangled up with uprooted trees
and carcases of dead cattle, but most of it
has been swept into the St. Lawrence.
The river bed has risen at least 60 feet.
LA.NDSLIP AND FLOOD.
It was 5 o'clock in the evening when the
banks caved in, and with the hundreds of
tons of sand on top sliding in the river the
noise was terrific. The ground kept on,
vibrating as from an earthquake. The
water rose and rose till for miles it covered
everything. It was fully 100 feet deep
when the earbh began to move ; first slow-
ly, then faster, and finally so fast that
those who were far back from the river
and tried to run from it were thrown down.
The ground near the river began to move
first, and the houee of the Gauthiers shared
the fate of the pulp mill sent down by the
first break in the shore. The earth. behind
began to move next, going much faster, and
soon overtook the first part of laud and
piled up on top of it, and so on till only a
small portion of the river was left unob-
structed, and the high blab had been
bransformed into a deep valley.
11017SE, TREES AND LARD CARRIED six amts.
It is difficult to exaatIy desoribe the state
of affairs. The debris of the houses and
trees and the dead animals is situated in
what wag before Friday the middle of the
river, and one white farm house, that of
Darya, still stands. The best idea, of the
landslide is given by the;fact that this house,
with several acres of soil to/mounding it
and tie.% or three trees vallich stood near it,
were carried bodily along for a distance of
six miles. The value of the six cultivated
farms destroyed does not average more than
$2000 each, and a large tract of excellent
farm land besides has been actually wiped
off the face of the earth, Fully $400,000
worth of property must have been destroy.
ed,
The Origin of Indian RealpIng.
,/nat when the mutilation of the dead by
tearing the skin from the head began will
never be known, for the origin is lost in
the mist of ages, the reeord extending back
beyond even the mythical ,petiod of man's
exietence. In the book of Maccabees 1 t is
recorded that a t the termination of one of the
battles of which that bloody history .is so
full the victorious aoldiertr torethe akin
from the heads • of the vanquishing foes.
This would be evidence that the custom
scalp -taking was one of the indulgencea
even of those people of whom we have re -
cora in the Bible.
Be thet as it truty, it is an establiehecl fact
that the eastern is a universal one so fames
savage man, is eoacerned. Whether oth
aologiste can build a theory of A common e
°viva of tnan from this or not, or whether
this can be taken as an evidence that the
Indiana are descendants of the lot Israelite
tribe, beeeariee of their Imaits of twitting,
memeatoeof hair from their aellen tutem-
lee, is sotricithiatt time Alone can, develop.
Be that Olt:may, it is a fact that all Ls,
dian tribes, to a certain (latent, spell) their,
enemies who have fallen in battle, . Some,
writers on,the sabjeet.of Indian inthits and
cuatonta deny this,, but X believe that, no
tribe is absolutely roc from , the tainic
having taloa the
Cbildryt Cr for rtth- or
DOES YOUR
IFE
Do HER OWN
1
he does, see that
the wa.sh is made Easy aid
Clean by getting her -
SUNLIGHT SOAP,
which does away with the
terrors of wash day.
Experiene .will convince her t at
VVASHINC
• , .lt PAYS fo use this soap,
4.1.....mammamown
ATURE tYIELOS ANOTHE
SECRET !
rt has orten been contended b
physiologists and men of science gen
orally, that nervous energy or nerv
ous impulses which pass along the
nerve fibres, were only .other names
for electricity. This seemingly plans-
ible statement, was accepted for a
tin iir but has been completely aban-
doned since it has been proved that
the nerves are not good conductors of
electricity, and that the velocity of a
nervous impulse_is but 100 feet per
second--wlaicht; very much slower
than that of electricity. It is now
generally agreed that nervous energy,
or what we are pleased to call nerve
fluid, is a wondrous, a raysterious
fore, in which dwells life itself,
A very eminent specialist, who
has studied profoundly the workings
of the nervous system for the last
twenty -Pe years, has lately demon-
strated that two-thirds of all our
ailments and chronic! diseases are
due to deranged nerve centres within
or at the base of the brain.
All know that an injury to the
spinal cord will cause paralysis to the
body below the injured point. The
reason for this is, that the nerve
force is prevented by the injury from
reaching the paralyzed portion.
Agin, when fo,od taim iAto the
y stomach, it coftiee in °MAO SA
'
onfumthbiearloerstsann,elyvheiefihbraci
ts onnotohegonvrari
nervous impulse to the nerve eentren
which control the stomach, notifying
them of the presence of food; where.'
upon the nerve centres Send down a'
supply of nerve. force or nerve fluid,
to at once be-giu the operation of.
digestion. But let the nerve centres
which control the stomach be dol
ranged and they will not be able tee
respond with a sufficient supply of
nerve force; to properly digest the
food, and, as it result, indigestion and
dyspepsia make their appearancn,'
So it is with the other organs of the
body, if the nerve centres Nalaich con-
trol them and supply them with '
nerve force become deranged, they ,
are also deranged.
The wonderful sueoess of the
remedy 'known as the Great Sontli:
American Nervine Tonic is due tot:
the fact that it is prepared by one off '
the most eminent physicians and!
specialists of the age, and is based
on the foregoing scientific discovery4!
It possesses marvellous- powers fc
the cure of Nervousness, Nervo
Prostration, Headache, Sleeplessneset,
Restlessness, St. Vit1.113'5 Da1100,
tal Despondency, Hysteria, Reark
Disease, Nervousgese of Petualt!f
Hot Plashes, Sick Headache
Big) nn absolge smite for ,aI
*touch troulka '
C. LUTZ ,Sole Wholesale and Retail Agent for Exeter.
Da. lyloDanuazo, Agent, Ilensall.
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