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HomeMy WebLinkAboutExeter Times, 1896-2-27, Page 2„atatrat Your husband will notice a great improvement in your cooking, when YOU usv2. Corifis4gNE Your house will not be filled with the odor of hot lard, when Y3U useriNE Your doctor willose some of his Dyspepsia cases, when You use ,....n.,°""LENE Your children can safely eat the same food as yourself, 1-Alzen You useff E Your money will be saved, and your cooking praised, when yytt use ,:oljeLE Ar'-veen Famous cooks, prominent phy- sicians and thousands of every- day housekeepers endorse it. Will you give it a trial? sal in -Sand 5 pound patio, by all great) • Made only by The N. K. FeirbanR COITipany, Wellington and Ana Sta., DIONTREAL. C,A3 rf.> CoN PATI 0 N, G\ BILIOUSNESS, DVS Pr,1*S IA0 SI k HE; j7).,...A.C11 RES LATL LIVD21. ONE PILL. AFTEli-ii7=ittele INSURES GOOD DipESTION. PRICE25 ITIS:PEDOPD8 LOST 011 FAILIN3 MAREOOD, &mord and Nemo DelVT, 'Meknes! of Body and Mini, Meets ell Errors or Excesses in Old or Young. Robust, Noble Manlairod fully Restored. How te Enlarge and Strengthen Weak,17ndevelope4 Organs and Bans of Body. Absalutely un- failing Home Treatment—Benefits in a day. t len teitify from BO States and Foreign Como ales. Write them. Descripdve Book, ere etrestion and proofs mailed (sealed) free. ilEMCAL Cji.a notinies NA% eteleriagana Zach-Aclie, Face -Ache, Sciatic Pains, Neuralgic Pains, Pain in the Side, etc: Promptly Relieved and Cured by The "OE L” menthol Piaster Having used your D. L. Menthol Plaster for severe pain In the hack and lumbago, I unhesitatingly recommend sumo aa a safe, sure aznu1ne. diatilliTmedNlinZgght)hey alixo Price 25e. DAVIS & LAWRENCE CO., L. Proprietors, MONTREAL. _ raTOWIT15-- S f 4 afo. Norway Pine Syrup. Rich In the lung -healing virtues oftlie Pine combined with the soothing and espectorant praportiest of other pectoral barbs and barks. 1,. ill PERFEOT cung Pop. 1 ' OdtiO:148 Alli'D 0O,0 1 Hoarseness, Asthma Bronchitis. qeire, Throne Croup aid ell asniRsa,tdd. iaaritielIlida emit' 1---14.3eci Dta-d".'ateE, S. Obstiaate coughs vadat ::::etsr. other roneeles yield proreptiv to this , pleasant: piny ayrup. PIVQZ 200. Art,3 ea& Pee aormnd env:. DT a TA eRttenisIV. afaaniamAnFaradeaameemoutear HOUSEHOLD. Route -Made Sausage. One of the earliest methods a prepar- ing mat Wes in the form a steusegee. .The sausage ven.dor is a common person- age in the comedies of Aristoplienes. The men of old seem to beve known no other method a treating tough pieces a meat tine to mince them. The secret a hang- ing beef and meats in a colt atmosphere until the tibias soften is a comparatively modern one. • The Roman. preparations a minced meat, seasoning and bread crumbs were more like a modern force meat than a sausage. The best sausage makers of those days. as well as of these, used no bread crumbs, but lean of beef, veal or pork:. mixed with clear at o pork,and seasoned with spices and herbs. Excel- lent sausages of clear meat were made le Roman times at Mordeaut, and pro- bably at liereana, now Bologna. The tree Bologna sausage is always boiled: before it itt sold in ruarkei. There- . fore these sausages are properle' served • without further cooking. They should be merely sliced in the tlainneet pos- eille slices and served witli a slight gar- nish aparsley. Lyons s.ausage are serv- es(' the same way. Tile best Bologna eaussege is made to -day of the, lean of :beef and fat of pork. These two vari- :eties of sausage are the only ones of :foreign make that ran be purchased !without suspition. The teem:eori pork sausage a the but- cher shop is somos made a unsound and unclean scraps of meat. But it is :an Wee- matter to snake sausages at home with a meat cutter. A gOOl.l. meat !eleopper it; most valuable in the kite/I- :en foe hashing up mated meat for two- , quettes aad other animas, as well as for : cutting raw meats for soups, sausages ;and force meats. , Tee best rule for sausage meat calls for time times as much lean meat as fat. Lean pork er lean veal may be used. or beef, as in holognas, and clear :pork fat, or even beef suet. Take seven -pounds and a half of view), lean pork iand two pounds and a half of larding pork, ground to a fine mime. Acid three ounces of ealt, one Of peppeathree- quarters of an ounce of sage and half an ounce of eumieer savory. These 'eates- ' ages can be wade from time to time as they are needed. Wilen, packed iu round niustin bas about leaf the dia- meter of email salt bags they sail' keep a Lang time, if the bag is dipped ui • melted lard before it is twat away. The lard fills all tite interettes of the mus- lin wean t ha,rdens and thus effeetu- :ally shuts out the air. These sausages •axe very dainty when the leanof veal substituted for pork. In either way tees- make a. MEt delicious breakfast dish when properly served. Beet sausages require special treat- , mean Subetitute seven and a, balf :pounds of lean be for the lean pork, :and add two cloves of earlie Minced as fine as possible and mixed thoroughly through. Add two teaspoonfuls of ground cloves and somas nutmeg to the flavoring herbs. Beef suet tem be used in place of the larding porkbut it is :not as good. The udder fat of veal is nice. bowever, in veal sausages, but dif- ficult to get, as it is usually sold with the leg of veal. Beef sausages are bet- ter packed ia bags half the diameter of small salt bags, and boiled slowly for one hour and a half, They may then be cooled in the pot. liquor and cut into thin slices wheu cold for tea. These sausages somewhat resemble the Duteh "roliehes," a famous Knickerboeker dainty of olden time. Veal and pork sausages are not often boiled. They are either fried in a. pan or browned in the oven. The latter is a delicate way of cooking then. A nice manner of serving an ordinary fresh, wellanatie pork sausage is in a brown sauce. Fry. a sonali ehite ottion,which has been intneed fine in a tablespoonful of butter, two tablespoonfuls of weak vinegar if liked. Put in six sausages and brown them for three minutes on each side; then pour over them. a cup of rich brown sauce and let the sausages cook for five minutes longer. Take up the sausages, skini off the fat and pour the gravy around them., About six aninc.ed mushrcoms added when the brown gravy is poured over the saus- ages are an improvement. Always serve a rather tart apple sauce with sausages or cut apples fried in round cored slices. Fry theni in the sausage fat and use them as 4 garnish to fried sausages.. One Way To Make Bread. 'When tired of ordinary home-made bread, why not vary the rule of mak- ing, and get a different flavor.- Here is one way of making bread, which gives a loaf a trifle lighter thaa usual, yet it is not crumby and dry like baker's bread. If your oven has a brisk heat for the first few minutes, to cause the loaf to rise rapidly, it will be very flaky. It has quite a nutty. flavor. Roil three fair -sued potatoes m their , jackets. Have ready two cups of flour an a jar, and pour boiling hot potato water an the flour. keel and mash the potatoes, and add two eakes of corn- pre.ssed ye.ast to this when. cool. Pre- viously set your yeast to rise in a cup with a teaspoonful of sugar, a little milk and vvarra water. The amount of yeast can be varied, for some women t can get a larger number of loaves from the same quantity of yeast. Use as much water to cool the flour as for your ordinary baking of six large loaves. I sometimes keep the water strained from the dinner potatoes to cool the other; sometimes use a oup of sour milk or buttermilk. When the butter foams on starringet is reads, to put in the flour. Make a very soft dough with your iron spoon and mix a little melted butter in. When this batter is risen, put in equal parts of salt and auger, and all • the flour you ease without getting it too stiff, and set to rise again. Next time do not handle it very mach, just mould lightly an.d place in tins. When light, butter your hands and lift eaah loaf out; rapidly mould or fold over in your hands, and replara in pan. R is best not to allow it to rise too lightly be- fore placing in oven, a,s the brisk heat will effect suffieient lightness.. It may seem a tiresome process, but it repays for the trouble. It is very good for making toast axid bread-pudaings. If carefully baked there will be no fail- ure or waist. Some Hints. •:A. cute laundry beg that is being made for a comieg fair is one of the Brownie designs and shows the funny little fellows in the ace of hanging up a shirt several times larger than. them- selves, -which they have just washed. Mealy Bugs.—To destroy these pasts on house plaaats, carefully rub off with the hand or 4 brash all the insects that readily yield to this treatm.ent, and then spray the affeeted parts of plants with kerosene eirtuLsion. Prof. Comstock has destroyed anealesbugs by dusting the wet plants with a mixture wide by grinding in a mortar equal parts of smoking to- bacco and, flowers of sulphur. A gown may bts freshened by the ad- ditive of a pretty collar and belt of rib- bon, the hooks and eyea are concealed by four loops on eaeh side; two long ones project sidewise and two shorter loops are thrust str tight out backward. 'rhen for further decoration. straps of the rib - lion may be added aver the shoalders (ending half way to the belt back and .front under a sma,11 bow which may hold a faney buckle; or the straps may be brought down to the waist line and fastened with a bow. To Cure Meat—h'or pork use salt 9 Ihs, saltpeter 1 oz, New Orleans sugar 1-4 to 1-2 lie et'ater 3 1-2 gals, meat 100 lbs. For beef, salt 51-2 lbs. saltpeter 1-2 oz, sugar 1-4 to 1-2 lb, :water 31-2 gals, meat 100 lbs. For beef, sprinkle enoegb salt to draw the bloat (a mere sprinele will do it), pour this off. Make the brine and skim, it well. then pour it on tee meat and let it lie some 30 days Jae til the heaviest pieces are salted through, then hang, and smoke to suit the taste. COUNTRY NEWSPAPERS. aolible the Value ter City Newspapers As Ads ertising eledlimee Tlie• value of the country newspaper as an advertising raedium is, propor- tionately, mixt greater than that of The naetropolitan newspapers, writes Mr, John Chester. The country paper exerciees a greater influenee Over its readers than does the city daily over its perusers. This is a fact that needs elves consideration when relative circulations are being taken into account. Tee analysis of the subject is conducted in this way: • A 2,000 country circulation, costs, we will say, one-tenth as much as a 20,- 000 city circulation. On a eammon sense reasoning,, svhieh is the cheaper ativertieing? In the country people bases little to do in the way of mental recreation except readbag. The local Vsnea is their guLle, pliilo.sopher and friend. It chronicles the news of the county and neighborbood. It records events that are atterestinet only to the community for whicb it is published. It prints lomil serial go.ssip an whieh every individual member of that WM- munii y is almost personally interested. Por that reason it is read word for word and line for line—not an item is overlooked—even the ads are sure of regular perusal. I believe that the percentage of country papers not thor- oughly read is infinitesimally small. Thus the advertiser may be said to ef- fectually cover the district, and may feel reasonably sure that everybody who reads the paper hue reaci his ad. It is a totally different thing in the city. We lame little time for newspa- per reading, and anueh of what we do es done on the ca,ns on the way to and faxen business. Our limited tirae makes it necessary that we should ab- sorb all tbe news we can between home and the *Mee, or viee versa. We rapidly skink the head -lines, the news captions, hastily read any article that particularly interests us, consult the market. reports and throw the pa- ner aside. Many city business men have the faculty of gleanbag all the im- portant news from their morning paper in a. few minutes. There is little time for reading ade, though the evening papers stand a better chance itt this re- spect than their morning contem- poraries. The percentage of 20,000 city read- ers who have time to read the ads in their newspapers is not large. R is not the fault of the ads, the mediums or the anen—they sinirly haven't time —that is Till. It is essential that they should read the news, it is not necessary that they should read the ads. So, lack of time on the part of the cityreader hurts the advertiser to a certain extent. Lack of something, better to do on. the part of the country reader benefits those who advertise in country papers. From this standpoint I firmly be - believe that, to the general as well as local advertiser, country papers are worth, in proportion to their circula- time at least double what city papers are. There might be one or two lines of busine:ss for which the reverse would be the case, but these excep- tions would only prove the rule. THE SMART TELLER. Ilis Stratagem ibi- Securing au Increase of Ells Salary. The paying teller refused to honor the check and went to the easier. "They want that poo,ca," he said; "what are you going to do about it?" "Pay it, of course," said the cashier. "You have the money." "Yes, I have the money, but I don't groperea to pay it." "What do you mean, sir ?" the cashier exclaimed. "It is your business to pay it. I have given you. the money, and the check must be paid." . I am working here on a salary of $2,000 a year. I have asked for an increase, and the directors think I am getting enough. I cannot agree with them. It is true that I have the e300,000, but I inte,nd to keep it. I have not been treated right, and I must take this course to get my deserts." A long argument followed, Vehich was referred to the hoard of directors, which was hastily called together. The teller was ordered before their majes- ties. He admitted all that the cashier had said of him, and added: "Gentlemen, I a,m serious. I have the §800,000 safe. You may dowhat you please. If you take the matter to the courts the most 1 ca,n get is ten years. I shall leave the pc:literal:1,r y at the age of 40 worth $300,000. If I re, main with you at my present salary I won't be wortha cent. Do as you will. Give me $5,000 a year or send me up." He was a hard customer to deal with, and they quickly agreed that if he would return the $300,000 and pay the check they would do as he wished. He made them sign a bond, releasing him in every possible way and guaranteeing him 85,000 a year for thirty years. One of the directors, an old, gray- haired fellow, who was president of the insurance company, said: "Young man, you are tea smart to be paying teller of a bank. Come down to any officeand I will give you $20,000 a year." He went home, got the $800,000, re- turned to the bank and went into the nail:ante business, Maw The Cream Will Not Churn. As liatre received a nit mber of letters from differeat puts of the country, ask- . mg far information how to churn cream, that main' are finding so difficult to Wenn in fall and wbater, 1 thouget it svould not be out of place to give your readers the benefit of my experience, and offer some suggestions that would benefit those who will follow the sug- gestions given of the Ontario Agri- ult utal Collage. I hive chn reel et.eim in all conditions and degrees of ripe- ness; and have never had any difficulty wean the temperature was right, Some of the muses why cream will not ehmni are as follows: lst. Ninety-five times out of 100 the temperature is too low. There is no temperature that will suit all kinds of cream, neither will all einds of cream, churn at the &nue temperature. ha a dozen, differeut dairies, as raany different temperatures may be requir- ed, to churn the cream of each dairy in thirty to forty-five manatee when all ot her temlitions are the same. We were coxnpelled to ohurn at 47 to 50 degrees, ifl the early part of last summer to get IL goad, firm body in our butter. But et the sante time eburning \vas done in many goal dairies at 62 to 00 degree% giving equally asgood butter, and with as good texture as ours. These are ex- treme temparaturee for the season, ae the usual eburning temperature is abet' 58 degrees in the summer months. I might say the only: reason we have for our cream churning at sueh low temperature ie that we have a. good number of coWS added to the herd in the spring:, their cream being much easier to eborn than any we have ever churned before. Our churning tem- perature as about 60 degrees at tiM0 of writing, white some are forced to churn at 68 to 70 degrees; so that no one tem- perature will suit all kinds of cream. Our rule and guide to And the Prolleb churning temperature is to uote the time taken to churn. If it takes over er temperature, and if less than teirty minutes, we churn at a lower teMPera- tfourmte.efive minutes, we churn at a high - 2d. Churning in a told roora delays t he butter. The churn could be warmed to overcome the, low temperature of the room. The tetanerature of the room should be as warm as the cream. 3d. Fillies; a churn half full and, over is a very bad practice, as the create swells while churning leaving, no reom for concussion. Take a portion of the eream from the churn wben trouble like this is met. 41.1), The. per cent of butter fat or skint milk an the cream efferte the tune re.quired to churn. Cream containing 25 to 3.) per cent butter fat. will churn at a low temperature, but cream contain- ing front 10 to 12 aer mat am hardly be churneii at as low a temperature. There le no difficulty in churning cream containing 17 to 39 par cent butter fat or cream that will yield a pound of butter from. less than four and one- half pounds if the temperature is right. 5th. The breed of COWS will effect the time in churning, but the, proper tem- perature will overcome the difficulty. Cream from Jersey and Guernsey cows is generally more diffieult to churn than from some of the other breeds. 6th. The length of time cows mei milk- ing has very much to do with the trouble itt some dairies. The chinning should be done at higher temperature where, the churn is filled one-third full and rue at 70 and 80 revolutions per minute. The room as warm as tbe cream, the cream containing no less than 16 per cent. butter -fat, and can't be churned at any temperature, then the cause can be traced to some one or more COWS at the herd that have been milking a very long time. The cream from the suspected cows should be used for some other purpose or churned by itself until the cows causing the trouble are found. out. There is no such thing as a witch in the churn, but a good cause can be found for all the troubles met with in so many dairies. 711). Sometimes the butter icomes ip small granules, but will not gather. This is caused by to large a. percent- age ekim milk in the cream and. churning at too low a temperature, or adding a quantity of very cold water too soon after the, butter breaks. With a churning like this, it would be better to draw off about half of the butter- milk through a fine milk -strain to catch what butter may come out. Re- turn this butter to the churn and con- tinue churning until the butter is gath- ered. The temperature of the water added to the cream should not be less than 5 degrees colder than the cream, except in very warm. weather. Adding hot wa,t•or to cream when churning is the worst of all practices, as the, color and body of the butter is destroyed. This is the chief cause of the white, soft, spengy buttet so com- mon on all our markets. How to Have Trouble.—lst. Run the dairy without a thermometer. 2nd. Have two or three tunes es much skim milk in the OM= as there should be. 3rd. Chura without considering tempera- ture. 4th. Fill a cold churn half full and over. 5th. Pour in an abundance of cold water at first appearance of butter; then the patience of anygood man or woman will be sorely tried to get the butter. How to Avoid. Trouble.—lst. Skim the milk easefully, having as little skim milk in the cream as poesible. 2nd. Make intelligent use of a thermometer in tempering the cream for ripening and churning. 3rd. See that the cream is at the proper temperature before pouring into the churn. 4th. FM the churn only: one-third. full. 5th. Speed the revolving or barrel churns 70 or 80 revolutions per minute. 6th. When the butter is about half gathered, a,dd 10 to 25 per cent. of water about 5 de- grees colder then the cream, but at a lower temperature in hot weather, or when the butter is comiteg too fast; then continue the chinning until the granules are as large as wheat. If „these directions are carefully fol- lowed and butter can't be got, raise the temperature; if the temperature w-on't do it, then search for that cow tioned above. The Orchard. • • Many of the orchards of our try are are shamefully negleeted, and it would naturally appear from obvious in- ference, that the farmer is unwohng to give his fruit trees even as little care as is ordinarily expended upon crops of corn or potatoes. An established each - axe, consisting of standard varieties of fruits, is one of the beet paying pro- perties the farmer can maintainft hould be borne in mi.ud, however, that solnething can never come from nothing. Fruit caianot be produoed, except • the aoil contain the proper materials for • Ile formation of the samg. A eon- i!h'elarori flee it'er 11-i+ehnee eneteria, emessasumemememesameusser tinual taking away will stalely tend to emptiness in the end; and that soil, that has produeed many crops of apples or other fruit, must soon become sterile and unproductive, unless a, restoration of plant food is regularly made. Why not feed the orcharct every year as well as market garden crops? As a fertilizer for fruits, nothing surpasses a, mixture of hard wood ashe,s and round bone. This produces sound,rge, richly colored fruit of a firm tex- ture, that brings the highest market price. Let an mutual applieation of front one ball to a whole ton of ashes, and from two eundred to five eundred pounds of ground bone be made on each acre of orchard area. The winter season affords eacellent opportunity to make this dre,ssuag, as it may be broadcast on the surface of the a:19w, which will materially aid in rendering it soluble and evailable as plant food. If a tough old sod has formed in the orchard, break it up .by ploughing shallow furrows, or by ware fying the surface with a sharp cut- ewaY harrow. The idea is. of course, simply to loosen azed, mellow the ser - face soil without disturbing martY roots of the trees. Every orchardist needs to give some attention to pruning, The time for this work is during the in- fancy of the tree, when undesirable and unnecessary shoots may be removed with thuTab and finger. After a tree has attained maturity, it Shonld not be required to sever any large breeches, but merely to cut out any dead wood or shoots, that interlock or render the head a the tree too dense 411(i come pact. It should be remembered that a tree with a rather low head LS much more bandy for picking apples from than a high, rangy growth. CARVED HIS OWN IMAGE, Very Remarkable Handiwork or a Famous Jateanese Artist,. The image of himself carved in wood by Hananuma ala.salciehl is undoubted- ly the greatest work of art of its kind ever done. None but a manning Japan- ese could hal*ve hoped to ever approaeb, its marvellous excellence. The figure itt every particular, even, the most min- ute, is an exact counterpart of the artist who carved it. The size is the same, the skin is the same in color and apparent texture; the hair is the same, the blue veins are the same; the pose, the features, the toes, the knots and seams of muscles, the prominent collar- bone, showing, ttvo bollows in the neck; the outline of the riles, even the specta- cles, are absolutely perfect reproduc- tions of the original. When gazing at the image you are strongly moved to converse with it. This wonderful image is carved out of 2,000 separate pieces of wood. These pieces are dovetailed. and glued to- gether with such extraordinnry skill that not even a ;powerful magnifying glass can detect the joints. In the glare of an electric light the surface appears exactly like the skin of a Japanese—a peculiar reddish -brown. This appearance is given by a COATDIG OF PAINT the use of which is said to be known only to the Japanese. This paint re- produced the coloring of his own skin to the most delicate variation in ehad- ing. After the exterior had been, properly coated with this paint, minute holes were punctured in the skin to receive the hair. A separate hole had to be made for each hair. This, no doubt, was one of the most tedious parts of the artist's task. The hairs for the head were longer than nece,ssarywhen ineerted, and image so the age received a haircut when the work was completed. Anyone might suppose that this opera- tion of putting hair on the image would have occupied a dozen years at least, yet the artist did not spend more than two years on the whole statue. The attitude of the statue is one of intense thought. In the left hand is held a mall mask, tvItich the model is represented as carving. In the right hand is a carving tool. Hanantuna Masaltichi is the greatest artist in Japan. In his particular line, it would be hard to beat him anywhere in the world. He is now about sixty-three years of a,ge. He was fifty-three when he made this image of himself. A Dog's Remarkable Instinct. A remarkable illustration of a dog's intelligence has occurred in Sutton, England. A married lady there has a small pet, and an her removal to a Lon- don hospital, owing to ill -health, the animal becaine greatly distressed, run- ning hither and thither in search of his mistrees, to whom he was greatly attached. A week afterwards the dog disappeared, and two days later return- ed to its home footsore and weary. It subsequently transpired that the faith- ful terrier bad found his way to the hospital where his mistress lay. No one guided him and he traveled the whole way atone. He waited about for hours trying to gain admission, and finally, after many rebuffs, succeeded rtm- nieg into the hospital and finding the bed where the lady lay. With great delight he hailed her, and after eatisfy- ing himself that she was safe he trotted back to Sutton, about fourteen miles dis- tant. • How to get a "Sunlight" Picture. • Send 25 "Sunlight" Soap , wrappers (wrapper bearing tbe words "W"y Does a W oman Look Old Sooner Than a Man") to Lever Bros., Ltd., 43 Scott St., Toronto, endyou will receive by poste, pretty picture, free from advertising, and well worth fram- ing. This is an easy way to decorate your home. The soap is the best in the market, and it will only cost lopostage to send in the wrappers, if you limve the ends open. Write your address careftilly, Big Increase in Britain's Navy. The Glasgow Herald says that the COlil in g British navalprograen..me will call for an expenditure of 9,5110,000, with which will be constructed four bettloships,' four first-class cruisers, four third-class cruisers, and sixty tor- pedo destroyers. • • age,' nee .11 , CURED! STARTLING FACTS'FOR DISEASED VIOTINIA3. Ve'CUR'ES GUARANTEED OR NO PAY y ? tfvIner:t;7(Atlgt;elt'Igniyac-,A,9Eouii=1...zoiypgtgful: eyea acumen, red and marred; penpiee on face; dreams and nisht losseti; restless; haggard looking; weak hack; boas pains; hair loose; ulcers; sore throat; wericoesdet deposit itt nrine aria drairat at stool; (118truat2u1t want 02 Confidence; Jackof energy mai istrength eeIN14- OAN CURE YOU I RESTORED TO MAIIIHOOD SY' DRS. K. & JOHN A. MANLIN. JOHN A. MANLIN. CHAS. POWERS. CHAS. POWEItil. DrXORX TELCATISENT, AFTER TREATMENT. BEFORE TNEATAIENT. Asesas earensuoie, NO NAMES OR TESTIMONIALS USED WITHOUT WRITTEN CONSENT. John A. Mmelia ea: -"I was 0120 of the countless vise tiros of early loner:awe commenced at 15 emers of age. i tried seven medical Ones andement Vele without avail. I gave up itt deepair. The (trains on my arab ni were weakenutg ray intellect as well as my annul and phrsical life. My brother advised me as a lest reaort to consult Drs. Remedy ailergan. I commenced their New Irothod Treatment and in a few weeks was a new man, avith new life mci axnbitton. Thi was four years ago, and now I are married and happy. I retiomraeati these reliable specialists to all my eflieted fellowmen." CURES GUARANTEED OR NO PAY.— CONFIDENTAL. "Tho vices of early boehood laid the foundation of my min. Later on a "gay life" and expoeuro to blood di. scarce completed the wreck. I had all the symptoms of Nervous Debility—streken eyes, emissions, drain in urine, nervousuese, weak heck, tee, Syrhilis caused my hair to fall out, bone pains, iilrpr in mouth and on tongue, Vetches on body, etc. I thank God I tried Dm. liennedyr liergan. They restored um to health, Tiger and happiness." CHAS. POWERS. VARICOCELEi EMISSIONS MI. POTEN CY-- CURED, Syphilis, Emissions Varicocele,. Cured. egr We treat and cure Lrarieocele, Emissions, Nervous Debility, Sem:Wail Weakness, Gleet, Stricture, Syphilis, Unnatural Discharges, Self Abuse. Kidney and Bladder .Diseases. 17 YEARS IN DETROIT, 200,000 CURED. NO RISK. REenr., 0 I Are you a eirtim? Hare yon lost hope? Aro you contemplatrrig mar. r-4 1.0 ro.. I I • riage? Has your Blood le en diseased? Hare you any meekness? Our New Mothol Treatment will core on. Whet it hag done for othore it will do for .evou. CONSULTATION FREE. No matter who line treated YOU, write for tin hentet (minion lave of Cherge Cluing`, reasentible COOKS FREE — "The Golden Monitor ' (illustrated), on Diseases of Mon. teenee posture, 2 cants. vectled. rel"*NO NAM eS thiED WITHOUT WRITTEN CONSENT. PRI - 1 VAT. leo me di, Ina s nt C. O. 1.,i No names on boxes or envel- tapes. Everything confIdonttal. Question list and cost of Treate merit, PRE L.. ITPEPy KEPAN td3 g. DETROIT, MICH. No. 148 SHELBY ST. 3'=.3rer,v, DR. SPINNEY tic CO. The Old Reliable Specialists. 83 Year Experience In the treatment of the Throat and Lung Troubles, Catarrh, Asthma, Bronchitis, Nervous, Chronic and Special Dis- eases of men and women. Lostnhlroodert:dieesrtoreodu—leidney and Blad- cliflraechtai—Gciall tr hies peernanently Gonorrhoea, Varscocele and s triue without pain. No cutting. Isypisaeond B ace Diseases cured without mercury. Young Nen Debility, Loss of Memory, Despondency, ySouuftein folliesmor itilendfsffcercettfon0s2 or any troubled with Weakness, Nervous' Aversion to Society, Kidney Troubles, or any disease of the Genital -Urinary Or- gans, can here find safe and speedy cure. Charges reasonable, especially to the poor. CURES GUARANTEED. There are many troubled Middle -Aged Men—with too frequent evacu- tions Of the bladder, often accompanied by a slight smarting or burning sensation, and weakening of the svstem in a manner the patient cannot account for. There are many men who die of this difficulty, ignorant of the cause. The doctor will guarantee a per- fect cure in all such cases and healthy restoration of the genito-urinary organs. Con- sultation free. Those unable to call, can write full particulars of their case and have medicine sent by express, with full instructions for use. Mention this paper when writing. Office hours: From 9 a. m. to 8 p. m. Sundays, 9 to lIzTaimi.z.illso- ceADTE0D. 1ATEs.N'C DR. SPINNEY & CO. <Ira. .°n°trD oth St. DETROIT, MICH. 1 COMPARISON OF THE TWO. What the Etrigush Hay Have and inia. Amerkans Could iao. M. Vignand's statement that the American fleet would be able to destroy or to paralyse in one month all the corameroe of England, and that the United States would immediately find the millions for as many warships as they might need, has not--eafluenced the English, says the Paris Figaro. Con- fident of the power of their 44 battle- ships, their 142 cruisers, and their 110 torpedo boats, our neighbors on the oth- er side of the strait look with a cer- tain contempt upon the fleet of the United States, which numbers. only about 40 vessels, or nine battleships, 25 cruisers, and a few torpedo boats. This disproportion of forces appears to the English so utterly crushing that they will not admit the possibility of a re- pulse. On the other hand, the Americans, itt blowbeg the war trumpet immediately after the defiant message of President Cleveland, swan to be 4 little too hasty. It is evidently the recollection of the wonders accomplished by their sailers during the tva,r of the rebellion that fires their ardor. It is true, that dur- ing that fratricidal struggle, which lasted during four years, the federals and confederates succeeded in creating fleets almost out of nothing. It is also true that, taking advantage of theninitiative spirit and the bold, neee which have never deserted the Americans, the men of both north and south were able to revolutionize the art of naval warfare. They made im- provements, introduced tovelties, and invented new engines, such as iron - dada monitors, add torpedo beets. But ea 1861, al, the. contmencoment of hostilities, the two adversaries were 1 evenly matched in the Smeans at theix disposal, means which were UTTERLY INSUFFICIENT, if not completely worthless. The con- ditions of the possible fame conflict are altogether different. Ifethe te•phit of invention and of enterprise_ still remains as active aseverameng t4e „ es ha.ve been developed duri • the America,ns, if their industrial re •c-\-, • ii r past few years in. marvellous iropor- times, if by intelligent and pe i tat a - forts they have been able te'create an effective fleet, Without (Viewing upon any foreign products, it Must none the less be rernembexed that they prepese to maarrel with a power essentially maritime, which, on the one hand, oc- cupies itt an industrial point of view an, incomparable position, and on the other possesses the greatest navy, in the world. Englishmen woulddo evell.to remem- ber that he 1.812 the Americans made , war upon Chem with a fleet small in number, and weak in preparation. But for all that, five English frigates fell in ' to the hands of ita enemy during the very first, months of the struggle, and it didnot take long for those in ' London to become convinced that their ' enemy so much despised on the out- break of hostilities, was well'worthy of serious consideration. What happened at that time might be repeated, again, to that gram:tome tale he told 'nee, and and the American navy of 1895, how- ever small it may be in the nixnaber of its ships, might tvell be able to make a more imposing enemy suffee very con- siderable lasses• A nation that lives upon its maritime commerce alone hoe much to dread, from the attacks of cruisers baldly commanded. And since the Americans have refused to sign a sanction of the treaty of Paris, which would bind them to the suppression of priva.teeting, they are at peefeet, liberty , to create any number they please of auxiliary cruieers, so that the wax which they amid we ge upon , eteamere and. aniline -,,essels might be rechnibtall'e in, the eee; ere,