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Exeter Times, 1897-8-12, Page 3THE EXETER TIMES Sarsaparilla Sense, Any sarsaparilla is sarsapa- rilla. True. So ,any tea is tea. So any flour is flour. But grades differ. Yo:,-want.tle best. It's so with darsaparilha. There are grades. You want the 'best. If you *understood, sarsaparilla as well as youdo tea and flour it would be; easy to :determine. But you don't. How should. you? When you are going to "buy a commodity whose value you don't know, you pick out an old established house to trade with, and trusttheir ex- perience xperience and reputation. Do so when buying sarsaparilla. Ayer's Sarsaparilla has been on the ma'rket so years. Your grandfather wed Ayer's. It is a reputable medicine. There are many $areaparillas'-- bat only one Ayer's. 'lt cures. A COMBINATION or RARE, SEARCHING AND POTENT ESSENTIAL DISTILLATIONS FOR INFLAMMATION EXTERNALLY For all Pains, Aches,Sore Joints, Sprains, Bruises, r Scalds, Burns, Stings, Bites and Chilblains. INTERNALLY For Colds, Sore Throat, Croup, Asthma, Colic, Dlarnccea, Pleurisy, etc. BY ALL DAUGGiCTG AND DEALERS PDICa ea°, AND 500. Pen BOTTLE THE DODDS MEDICINE CO. TORONTO, ONT. Murray & Lanman's FLORIDA WATER THE SWEETEST MOST FRAGRANT, MOST REFRESHING AND ENDURING OF ALL PERFUMES FOR THE HANDKERCHIEF, TOILET OR BATH, ALL DRUGGISTS, PERFUMERS AND GENERAL DEALERS. ftkkk 11k a,RALYSis CURED—SWORN STATEMENT. Ont., swears that Ryakie man s "Koo27 tenay Ours" oured tier of Paralysis which rendered one side of her body entirlame ely heryver useless. eco ering the use of her l mbs. there was noo Hope deserted her, but to -day she is walking around telling her friends how ityckman's " Kootenay .Cure " gave - her life and happiness. Sworn to, July 10, 1890, before J. W. Seymour Corley, Notary Public. SWORN.: STATEMENT OF A GRATEFUL 3JOTIIER. Louisa white, nine years' old, who .suffered with Somme since her birth, has been entirely cured and Ler general system built up by Ityokman's "Kootenay Cure." The above facts are given in a sworn state - meat male by her mother, Mrs, George White, 139 Stinson St., Hamilton, Ont,.dated July B, 189: tutee J. FPu. ifonck, Notary Public. A COMBINATION .DiSTURBED - SWORN STATEMENT MAi11E. Charles E, Newman, 13 Marlborough St., Toronto Ont., had • complication of blood troubles, Rheu- matism, severe Kidney 'trouble and constipation. Was frequently disturbed at night, loot his appetite and was a very sick plan, His Kidneys are now in a healthy condition, his appetite good, sleep undis- turbed and constipation oared ; all this was done by eeelenan's "Kootenay Cure." He makes :,worn. statement tui the above facts before J. W. Seymour Corley, July 10, 1890. THE i'. Y.1Ti' 1,3 R. T! MES OF ANY PRACTICAL FARMING.. SHALL , ORC RD BE OUGH.D HA S PL 1r As importance quei ton of the gravest to the orobardist is "How shall I give my orchards such care as will paake them most. healthy and give me (the 1quality?" ?" argent crops of fruits. of best oral y Everybody admits that peach and pear oroiiards must be constantly cultivat- ed in order to bear most fruit and live longest. One might as well destroy a peach orchard at once as to allow it to go into grass, and fee fruit grown on a peach • or pear orchard in grass can't be marketed at any price, says a writer in Prairie harmer. But with apples it is a debatable question whether to keep them in constant cul- tivation or to make bog and sheep pas- tures of them. There is no doubt but ori orallard highly 'manured and under constant tiith will give larger apples than with any other treatment, but those apples will not be of as good quality or as !highly colored as when grown on orchards in pasture. It Is also true that just now the !demand is for large apples, but of high color, and the wise buyer will prefer the medium, highly -colored apples to large, over- grown, poorly -colored fruit. Everyone who has investigated the matter knows that the very large apples of any variety, even when as well colored, are not so good in quality as the medium sized, nor will tbey keep near too well. Take Baldwins, for instance. A barrel of them running from three to five in- ahes in diameter will not keep so long as one from two to three in- ebes, and the grain of the large ones is coarse and quality not half so good. As a rule they will not be (colored as well. I was in a large city this winter calling on a friend and he asked pm to go with him to buy some apples. Ile selected a barrel of Baldwins, very large, averaging from three and alai/ to four inches, but I prevailed on him, rather against his judgment, to take with it a barrel of the same variety les a a 1 ed whichthe PP wlwithalTse eat , in averaged from two to not over three inches, but they were smooth andvery well colored. About a month later I was in the same city, and calling on my friend I found the barrel of Med- ium apples gone and another with It, while the larger ones were used only for cooking, and as the lady remarked, "not very good for that." My friend said he had learned a valuable lesson. What the grower wants, then, is en ed- tum-siz d applesofhi h color and good quality and that will keep well, and the question for his consideration is hew to get them ottenest. I am utterly opposed to the raising of two crops on the same land ht the sante time. I do not believe we can raise apples and hay in the same or- chard the same year and have !both produce good crops. One or the other will suffer, and the apples ars tbe ones to be effected, whieh we can least afford. It is conceded then that unless we can properly pasture the orchard with sheep and hogs that it had better be cultivated. But here comes another question of great im- portance, How shall we cultivate, and when shall it be donee In order to answer this question we must make a study of the tree. We ;see the tree putting out its leaves each spring and the same leaves dropping when the autumn comes, but do we know that the feeding roots, those little ten- der food seekers that run all through the soil, sucking up the soil water and with it to needed elements to continue the growth of the tree, and the ;mak- ing of the fruit crop, also the each au- tumn and are revived again in the spring. Knowing this we see it will be wiser, if we plow our orchards. to do so in the spring before these feed- ers fill the soil. Nor should we plow very deep. In no case or on any soil sbould tbe orchard be plowed more than three inches deep—just enough to turn. under the vegetation growing on the soil. After this plowing no tool should be used that cuts More than two inoh:es deep. I know of no imple- ment for this after cultivation super- ior to a smothering harrow. If this be run through the orchard once a week or so, first one way and then teh other, it will keep down all weeds. Stir tate surface so as to keep it mellow and let in air and conserve moisture. Tihese are all the objects to be gained by eltivation. Having at- tained tbe object of cultivation, a good growth of tree and crop of fruit it is necessary to provide for ' he rip- ening of wood and keep as much of the foliage as possible' in the orchard. To do this we should now put some trop on the ground that will take moisture and form a trap to catch and Mold the leaves. Where crimson clover will grow, no crop is superior. Sown the middle of August, twelve pounds of seed per aore, and harrowed'in, it comes on rapidly, forms a solid mass of fol- iage and will furnish an abundance of nitrogen tor use of trees. Common fat turnips are a splendid crop, or Dwarf Essex rape may be substituted. Of either sow three pounds of seed per acre, and harrow in. They will cover the ground and be worth a great 'ileal when plowed down in the spring. 1f nothing better can be had mix oats and rye or oats and wheat in equal parts andsow two buohels per here and Marrow in at the same time. 'While neither of the latter will add anything to the soil not drawn from it, (except. humus, they will help to catch and hold all elements of fertility that may become available in the soil and also the leaves, so that all may be (plowed down at the spring plowing. WATER IN PASTURES. One of the things which needs atten tion at the present time is the water supply in the pastures. Animals nenst have water to drink or they will soon. perish. When they are not totally de- prived of it, but are given an 'insuffi- cient quantity, they suffer greatly and their owners do not obtain from them as large a profit as they should receive. But quantity is not the only :thing to be considered. Quality, also, is of great importance, And it is here that trou- ble is moat likely to occur. There are. veryfew farmers so thougihtless as to confine their animals in pastures that are, even in tidies of severe (drought, destitute of water, but there are a great - many who are not nearly as eareful as they should be to provide water that 's pure. e, KT/MOWERS. It is said that a fourteen acre field of sunflowers was a novel sight last fall on tbe farm of Mr. Chas. A. C uneilma near Glyndon, Pa, a nr n a Y . Mr. Councilman pays a great deal of attention to milk, as well as being an extensive farmer, and has satisfae- toril y tested the milk -producing qual- ities of iha seed of the sunflower, when fed in connection with other provender. He says that sunflower seed contains a large quantity of protein, which isrich- er in that important element for Milk production than • cottonseed meal. He feeds to his eons what he calls "bal- aneed rations." A ration for each cow a day he says is composed as (follows: I! our pounds of ground sunflower seed, 6 pounds of barley, 15 pounds of clover hay and 30 pounds of sweet ensilage. dard. This approximates the German sten- Milk produced from cows fed ori SUR - flower seed, Mr. Councilman says, will bring 2 cents a gallon more then the usual market price on account of its highs percentage of creaan-22 to 24 per cent. Ile does not sell milk direct- ly to the consumer, but furnishes it through a dairy company, His fourteen acres of sunflowers, be said, would produce about a thousand bushels of seed. Wlion mixed with barley, the cows like IL T'ibe seed is gathered in September, tbe beads cut from the stalks and the seeds threshed cut a>;d stored away lilt: grain, and will not beeolue mouldy if properly dried before being placed in the !bins. Mr. C'ouneilanan has been experiment- ing for some time upon his farm with raising and feeding sunflower seed, and is much pleased with tbe success that lies attended his efforts. The feeding of such food to cows is done in ISurope, C'ouncilmap says: and reading re- ports of the success obtained there led him to try the experiment. In Russia hs says, millions of tons of sunflower seed are raised annually and sent to Denmark, Iialgium and elsowbere to be fed to cattle. Mr. Councilman. it is said, was for- merly known its the champion potato grower in the county, but of late years bas not been giving so much attention to stLarhem, though his annual crop FEET OF FLY AND SPIDER, HOW A FLY " BITES" IN CLOSE, STICKY WEATHER. The Foot or a ;+aider Shows Ilea Nature I.i .E'er Foresighted in all '1'1111148. While as a general thing he is a very polished little gentleman, disdaining to bedraggle himself even in the delicacies he most relishes, the jolly fly carries beneath the arch of bis slender instep ti pair of ice hooks, that xnight serve a more vicious insect more becomingly. The popular mind ie hardly prepared to believe that upon the foot of every fly if a pair of tweezers, sharper than steel could be made by the most delicate workmen. It is with these be clutches an object. which is too deeply lodged for him to properly masticate, and with a " heave-o-hee" fetches it out. Inside the tweezers is found a soft, downy growth, which ordinarily hides the fly's nails. With the assistance of this ma- terial which whew spread upon a smooth surface produces the suction power that holds the insect to it. It is by means of this arrangement that Mr. Fly can turn his little brow i back upon the world, with his feet toward heaven, and navigate without the slightest incon- venience, but when it comes to rough- er surfaces the tweezers are BROUGHT INTO REQUISITION. The leg above the tweezers, or foot bas a. number of joints, and is coated with a close growth of hair. The many joints are for the purpose of giving him that springy action by which he is enabled to jump and spread bis delicate wings in the open. Mapping the anatomy of the fly from the toot and 'agile is found to be one of the most exquisitely cre- ated and fashioned creatures alive. His eyes are veiled by his wings, and thus protected. Lift up the silken transpetr- ent wing of a fly and under each one will be found a tiny white bulb, fasb- ioned much like a drop incandescent light. If these two lobes are torn out the light of. the fly is gone forever and he wheels a zigzag flight, like a ship in a storm without paddle, screw or rud- der, and is soon a pitiful wreck upon a reef. Quite ,ails much interest attaches to the hoof gear of the little fly's original enemy and traducer, the spider. His foot is gloved in a mesh of delicate growth closely resembling hair, but much more delicate than the viscidweb he secrets. Projecting from this growth at uncer- tain distances are seen to be prongs or enlarged bairs, with which he is en- abled to walk the tight ropes he has stretched. The foot of the spider termin- ates with a pair of tweezer-shapedelaws designed evidently for strength. It is a singular fact that in the case of the insect or the animal whose propensities are to devour other insects or animals, nature has placed her seal upon their endeavors by supplying them with the might required to accomplish their pur- poses. In this remarka.ole predisposi- tion might be found food for a, sermon of consi.dera:ble length., for the natur- al prey of thee: creatures seem to have been created with the fraility neces- sary to consummate THE EVINCED PURPOSE. In the case of human spiders and flies, if there is not a physical predisposition to fall into the web, folly mune along, and three meals a day are served in the tent of tent of the spider ! To compare • the flyand. the. spider un- der ofP the fee der the mioroscope one might think the foot of thespider belonged to the fly and vice versa. By means of microsco- pic photography inroads are being daily made throughthe realms of the infin- ite which is below the world as seen by the naked eyes, a,nd by astronomical photography the same results are be- ing. harvestedin the rea.hns beyond, but it is a, question which of the two in- finities withhold from mortal man this most gigantic secrets and surprises, Vie tie •imps ,o signature( of la on 444( eve r9 'wpm' P THE HOME. PALATABLE COOKERY. i , The art of makimg ptlr food palatable, and the art of serving are distinct. A dis!in may be attraetive tolook at,yet prove i s oSteJul, end few People gen- erally ge -erally speaking, care for something which does not please the taste, For Instance, an orange pudding will looik joist as attractive whien bitter ae'wben. sweet, but whlo enjoys eating it 1 The palate leas been called the conscience, of the stomach, quickly telling what will satisfy the hunger. Many house. wives have heard. the head of the house- hold say: "What haveyoa done, to this sauce l" or "What is the matter with this bash ? it does not taste right any- way and I don't tbiink it's good." Per- haps the salt has been forgotten, and most men cannot tell what seasoning to add to make, food taste right. The art of sea,scniing1 lea great point. Die 'not confine yourself to salt and pepper all through the year ; get a little celery seedif you, cannot procure tbe fresh celery, and there are many . eweet herbs which are licked by almost every one, and which should find a plate in every kitchen garden. A pinch of sage, or thyme, or summer savory. or sweet marjoram will make scalp, or this little dish oferoquettes, or bash, an entirely different thing. Never season highly. The art of seasoning 15 in getting a flavor, which cat scarcely be distin- guished. Ralf a olove is often suffi- cient, to give soup tam desired flavor, and do not use, ground clove if it can he avoided. The seasoming of croquettes may be varied by rising celery, parsley, sage, a cline or two of onion or tomatoes, and a bit of sea :el if one likes; all are good, bet of cc'irse but one should be used at a time. The next time you make dressing for chickenor tua-key try the Wowing rule; Make the dressing as usual for chicken or turkey and the last minute add orae teaspoonful) oft baking powder. It will make it ligiht, delicate, end di- g stibl f ! all who e in oat slrr r se to � a ,p have not tasted it. Try mustard in your baked beams instead of baking soda. Why do we eat pickles and catsup, and all this little relishes we have to put up or buy ? It he simply to make our food more tasty or Dm other words ere - ate, am appetite for food. Few things show the difference between comfort- able and slovenly housekeeping more quickly than the serving of vegetables. Poio,toea which are eerved in nearly every h hnot aRlt�(1 al eel'sday,are d a Y served One time in tion in apalatable manner. Many ways to serve this vegetable take little more time but aro enough wetter to pay weal, especially when old Ines are, used. Green vege- tables require to be (*yoked in freshly, boillimg, salted water, and. uncovered to preserve their color and appearance al- so the best flavor, as ainyth: ng that affects the color of hrulit or vegetables affects also the flavor. The questiaxi of food. is not confined to the tempting of theJ palette. In nothing iLs the change so noticeable as in the lessening taste for that old-fashioned sweets, cake and snob forms of food, and the suibstitution of simpler and more wholesome articles. All women should understand that cookery is a &nonce and that on the choice of food axed the pre,p.aratinon of it depends the health and care:Dart of the household. It its not enough for a housekeeper to so manage her Utile 4.0 just satisfy hiumgetr, but she should study to ghee food that will nourish and will accord with health, and at, the same time she should make the food palatable and dainty looking. WAYS OF S]hRIVINGI EGGS. Egg soup is rt very nourishing and, palatable preparation. A double boiler is necessary in order t'hkat the milk will not scorch. Put a quart of. miillic on to boil. Moisten a little cornstarch, in a spoolnfuA of cold. milk, axed stir into the boiling milk, also the beaten antes ilii( two eggs. 'tvixeln the milk should: be lifted from 1 he fire, but must tee kept warm. Chop coarsely tbree or four hard boiled eggis, put them into a bowl with a. teaspoonful of butter and orae of salt. Pour over them the hot soup. To make it look prettier heat the whites of the two eggs until light and harden i't by dropping* spoonfuls for a. few milauites an boiling• wa,tier. These little mounds of both can then lie lift- ed up and placed on the soup. A delni:aus dish fear luucbeon or tea its made. in thus niamnmu•. Roil the eggs for twenty milnu;tets, shell and cut lengthwise. Remove the yolks and mash them fine, with grated conked ham, a little butter, pepper, salt and mustard. to taste. Befiill each half, lay in a pan and brown int a het oven. Serve with toast. Another wary is to mince or grate some cooked ham, seasonwith pepper and mix with crisp bread crumbs and a ]rattle milk to moisten Lt. Lay a spoonful is little gems pans, break an egg over, each, sprinkle with cracker crumbs and a bit of butter. Bca,ke Until the eggsl are set. Stuffed eggs to be served odd are also delicious.. Boil twemty minutes, shell and. cut an two lengthwise. Remove the yolks to a bowl mad mash together with a little salt, pepper, butter, a pitch of mus- tard aced a little milk to soften it. Re- nal this halves and, lay !heir oei a bed of lettuce leaves.Eggs Ina m - be pre- pared P a•dimwt Ie thee wayieli a'vel• little conation added if lid and fried in boil- ineg laird. Thely shrould be first dip- ped itn white of egg and then in crisp bread crumbs Wore fryiing Omelette is a favorite dish, with ma,ny.. penile, and if well made is very good. The yolks and wbaites roust be briskly beaten, and in separate bowls. Add a pinch of salt to the whites. Have the pain ready with a generous piece of but- ter well meted. Poux the whites into utile yod:kis and mix with three or four strokes of the spoon. Do not stab for iltlets out the aleand reduces the light - nem. Pour It into chin hoten and loosen it around t e sides. When the eg begins to cooksee it into the oven a tow rn1 lutes. Clhoppedi ham, parsiey, bacon ser anything desired' should be sprinkled over the top. Then the doe - lens should be folded once over and relov n ed taawarm d (wk.. .Ercalloped eggs are delicious.. Boil them hard and cut into slices. Butter an earthen pudding dish sprinkle a layer of crisp iyread crumbs on the bot - tam, then a layer of eggs, season with salt, pepper and bits of butter. Then alternate layers at crumbs and eggs until the dish is full, finishing with oruxnbs and bits of butter; Pour in a little rich milk to soften the crumbs and bake about twenty minutes in a hot oven. Lay a few fine strips of east pork over the top and it will brown nicely, Another dish to be, served wa.rxn and which is delicious is made as follows: Cut hard boiled eggs it two and remove the yolks. Have a platter lined with nice squares of golden brown toast lightly battered. Celt the white in rings and spread on the toast, Press the yolks through a coarse salve and sprinkle this over the top and cover all with a cream dressing made in the fol- lowing manner: Put one pint of good milk or ereaan on to boll. Rub rata a heaping tablespoonful of flower un- til smooth, Stir this into the milk when et commences to boil. Season with salt and pepper. Pour over the eggs and garnish with parsley if want- ed very time, VARIOUS RECIPES. Onions as a nerve tonic. --A well known !medical authority on nervous diseases says; "Options (make a nerve tunic not to be despised. No other vegetable will so quickly tone up a w•arnnut systeam, and they should be eaten freely, particularly by brain w'arkers, and those suifexing from blood or nervous diseases." The tstu gag Devoe of onions, that Is so objectionable to many, is xeraoved if they are soaked for a short time in wagon salt water, before being cook- ed. It is claimled that if after eating umcooked onions, one eats a sprig of paxsfelx dipped n strong vinegar, no unpleasant tell-tale odor will annoy. Stuffed Oneons: Boil six large Span- ish onfions gently for fifteen minutes; xeanovs them from the waiter, and with a slearp kmete cut a email piece fnoim the ceniter of each.. Mix toget- her two tablespoonfuls of finely chop- ped ham, three of bread crumbs, one of butter, three of milk or cream, one egg, half a teaspoonful of salt and a braa of ciayetnine pleppeir.: 1131 one ?panting maid: in the centre of the on - tons with this mixture. Sprinkle with dry crumbs and put a teaspoonful half - full 01 butter on tbe top of each on- ion, place on earthen or granite plates. and bake steely for one hour. Onion and Apple Salad. --This com- bination for a salad is something new; the recipe for it is taken from the Ama,egiean Kitchen Magazine: Boll one cupeui of vinegar. If strong use half water. littix odes teaspoonful mus- tard, one teaspoonful cornstardh, half a teaspoonful salt, and, half a salts beaten uI' with one well Ff PP er vl one Pe egg, Stir this into the boiling vinegar and. cook until creamy. Pour it over two mildly acid apples and ono onion chopped fine. Serve it with lettuce cups: A Good Curry,—Cut two onions and two apples tato thin slices, and cook to a light brown, La an ounce of butter item uncovered stew pan. Add a little ground ginger, nate, nutmeg, and cloves. Mix two tablespoonfuls of cur- ry powder `vithh a little milk, add to the other mixture, and stir till fried enough, then add a quarter of a pint of stock and. water. Boil for two or three minutes. and add the meat to the boiling stock, and let simmer one and a balf to two hours for fresh meat, half an, moue for cooked meat. SCHOOL OF EMBROIDERY. The glory of Vienna is bhe govern- ment art school of embroidery, the classes of which are under the direc- tion of Mime. St. Geolrge, perhaps the meet accomplished designer and needle - women im tam, world, writes a corres- pondent, The entire course of instruc- Lien, which is quite free, lasts five years, but many pupils leave after two or three years, especially ladies who do not intend to make art work a pro- fession and are satisfied with .knowing the rudiments of either lacework or art embroidery, for every year has its special course. Every year's course has its special room and instructress, and the pupils cannot go from one to the other until the Cate ex ''rets. The oithtn2" reit.Y � lh pupils of the last year's course were busily mending a magnificent canopy, the work of the Empress Maria Theresa. An idea may be foamed of the mag- nitude of the talk when it is said that ten girls under Mme. St. George's sup- erintendence has been working at it for tan years already, wad she expected it would take two years more to complete it. Every kind of embroidery, includ- ing Persian, Indian, Japanese, Turkish, etc., is done here, and I was astonished to see some beautiful samples of the '"nap -duty," or spider's web, made by the Guarani women. of Paraguay, and rarely seen in Europe. This lace is made of tlh,e fibre of the aloe, and it is so fine that it is made 'Inside the huts, with the door shut, so that not the Least breath of wind can theca. it. I was still more surprised when Mme. St. George assured me that the sample be- fore me 'was not really Para.guayant but copied by Ibex principal assistant. This l c lady. !las been equally succe,sful in copying old Venetian, Irish,. Brussels, boniton, etc.—en fact, every kind of lace of all countries. DRESSING HIM DOWN. T believe you would stand before a mirror all day," said Mr. Closely snap- plshly, doing nothing but change your Perhaps I wound, replied Mrs. Close - lye dreamily, if I had the. dresses. Liver 1�1 Like' biliousness, dyspepsia, headache, consti, 'patine sour stomach, indigestion are promptly 'eured by Hood's Pills. They do their work easily and thoroughly. Best after dinner pills, 21 cents. All druggists, Prepared byowell C. 1. Rood & Co.,CQ , , Mass 'The only Pill to take with' Hood's Sarsaparilla. A NOVELT! IN BRIDGES, UNIQUE STRUCTURE JUST PLACED ACROSS BUFFALO RIVER. JR Folds, Lifts and Closes — Works like e 4lkurru,uud le Worthy of a Visit to t4 l.Yty to See 1t'—Wt,lled Bascule Bride.. Buffalo has a new bridge. It lifts and folds, and is a source of 'wonder to those who see it. Tt is ,called the bascule or jackknife bridge, and spans the river at aliohigan street. It is the only bridge of its kind in the world. and appears to have all the qualities of easy operating, width of span, clear channel, durability, and moderate cost, It is built of structural steel, and with good care ought to last fifty years. Its total length is 250 feet, and 500 toes of steel were swallowed up inits con- struction. There is a double roadway, twenty-two feet in width, with side- walks six feet wide, on each side of the structure. Work began on February 15 last, and bbs bridge was thrown open to traffic on June 29. The cost of the bridge was $38,700. The bridge is in two spans, each be- ing seventy-six feet long. These are car- ried by two steel towers on either side of the canal, these towers are eighty feet high and contain the lifting ma- chinery. When the spans are lifted they rise almost parallel with the per- pendicula.r towers. Each span is bing- ed at the base of the towers andoper- ated separately. There is a seventy-five horse power Kriebel engine in each el- evated power house, which operates a chain and sprocket gearing attached to an immense and very powerful screw. This screw is fifteen feet long and six inches in diameter. 1t is stationary in the tower and extends to tbe upper angle of the nearest truss, passing through it at an angle of FORTY-FIVE DEGREES iust enough to give it plenty of "pur- chase.,, Each revolution 1 on of the great screw draws the span inward and up- ward, precisely as a jackknife is dos- ed. As soon as the e w ei ht of the an is removed from the live load tie barse which sustain it when down, it is tak- en up completely by monstrous coun- terbalances at the top of the tower, which work on a very steep incline and weighthirty-five tons apiece, or 140 tons in all. Steel wire cables, one and a half inches in diameter, connect the spans with the counter -weights, over an in- genious system of "sheaves," and the cables are also ingeniously controlled, so that the strain is always equal on each. The long hinged zigzag steel bars which unite the middle of the towers with the span fold up ld as g the bridge is elevated, and unfold to assume the weights of the structure as soon as the spans settle and meet in the centre. Simply stated, the bridge is lifted by the engines, the weight being taken off the engines by the counter -weights al- most as soon as tb.e span begins to rise. if the engine should give out there would, be no harm done. The spans would be supported by the cables, and could be raised or lowered by handpow- er from below. The engineers claim it was a wonder- ful mechanical achievement, to find the precise curve far the track on which the counter -weights travel. These enor- mously heavy cylinders are at the top of the towers when the bridge is down. When it is raised they roll down on tracks, pulling at the cables, and al- most wholly supporting the rising structure. When the strain is first put on the cables the counter -weights roll, or -rather drop, down a track that is nearly vertical. As the span rises the strain is reduced and the vertical track gives way for a curve on which the exact balance was ascertained only af- ter long experiment. WRONG CONCLUSION. The Canadian Gazette tells an amus- ing story of one Who was too quick at draweng an inference. 314 happened that a Glasgow professor wbo was vis- itimg Canada with the British Associa- tion im 1894 was desirous of seeingsome- tbixig of Northwestern life, and for this purpose repaired to an Alberta ranch. T fitted him up as well as I could, the rancher says, but he complained that he did not like sleeping with his clothes on. So after the first night I stretched a cowskin across the shack, and told harm he might undress if he liked. He took off most of his garments, and put on a long white n'ght-dream. In the morn- ing my foreman came in while the gentleman was still sleeping. Observ- ing the white night-dress be said in a evihisper: Rather sudden!. eh? What? T asked. ? Ribs death of the old man.' i He's not dead; ms's asleep, I explained. Toren what's he wearirn' them: b'iled clothes for? was the reply. (Never saw a clap land out in Wiled clothes afore, 'rept he were dead. SCOTCH THRIFT. M'cSporran, leaving home—Noo, Jan- et, di nna forget to mak' Ieetle Sandy tak' his glass e'e oot when he's na look - in' at aething. DRAWING THE LINE. lDed s11e accept all your presents ? Everything 1 offered her until it same to my name. For Infants and Children. The far - Malik aigaaturo lc G+r ��, yn one NEW USE FOR R. BUgES. The rates for carrying cycles in. Eur- ope are now so low that a great num- ber umher of cyclists take their machines over to the Continent with therm, and on the return journey fill the pneumatic tires with tobacco, small bottls of per- fume, erfume, lace, cigars and even flasks of spirits specially made. When th'e steam- ers arrive from the Continent, and there are a number of bicycles on board, the officers adopt a very simple plan of inspection, but one which requires same prantice and experience before it can be relied on. They do not unscrew the air tube, nor, of course, cut the. tie . They simply cause the wheels s to revolve sharply and then listen atten- tively. For. Weak Backs llama Backs, � p1111 fu 11 ' B c 1' 48 O� 1• any kind of Bad Backs, M_ I1ICr Celery -Nerve Compri ind , the Great Back Strengthener. Wm. Ottawa street,Toren#o, Ont„ writes.—"!or smel.ber of years X have been troubled with a lame back. Some of the doctors I consulted called it Lumbago; eeftnoistei received no benefifrmh treatment.r atoc ryikyuhMaR tigtoroueetteeaknwotlebottle', thepain entirely left me, and 1 enTei 80adwno return of it for 8 m1e:,riir THE GREAT Family Medicine of the Age. Taken Internally, It Cures Diarrhcea, Cramp, and Pain in the Stomach, Sore Throat, &udders Golds, Coughs, eto., eta, Used Exterra;ly, It Curets Cuts, Bruises, Burns, Scalds, Sprains, Toothache, Pain in the Rice, Neuralgia, Rheumatism, Frost:( Feet 2:oatiiele ever, -Malted 10 each unbounded popular. t)•..-8atmA Obs„ cel, We can boar te.,eimnny to i1:, tr .y of the Pnie. Killer. . We have se 11 its n e 1 nt &nothing lha •ever st pain, acute, w it to 15 a b- t «itlela.—t.4noln, xateoisrat:h. I:othln sat iwprsa ed tie TIM:40or, irhneh is the moat vaeluable ble tamllymedicin+hinv teas1 er OMaas,e Organ. It has realm -tit; as a means of mrirrantr pats. ao nlndlelno iron acquired a repot ttioweins. to 1 e'4dn l:iller T rp,et 1 a Rmrare nr.... .. n. •-•,,,• 1161•:0 FOR TWBNTY-.SEVEN YEARS. DUNN7S BAKINO POWDER THECOOK'S BEST FRIEND LARGEST SALE Ih CANADA. :000000000900: oo � , Ei D�f MENTHOL • �.s para Tt�il • • O 2 Wive prescribed aiee*U el Plaster in aaumbor • °teases o: neuralgic and rheumatic pains, and am very tench pleased with the etre, ts and TER. M D gsHot 1 U forddA ston`l' x' CnnrEx• I have used Menthol Plutons in several caeca • ni or rheumatism. and. find In every oast • that it gave almost inst t and permanent relief, —J R iIOORa ma, We,hingt nn, n.Q. 1% It Cures Sciatica, Ltunbago, Nen- • (algia, Pains in Back or Side, or ® any Muscular Pains. • 0 Pric& Lawrence Co., Ltd, • 280. !DavisI Sole Proprietors, M1oam a:AL. lir Mi' -PECTORAL Positively Cures COUGHS and COLDS in a surprisingly short time. It's a sci- entific certainty, tried and true, soothing and healing in its effects. W. C. RloCottanoe & San, Boucbette, Que., report In a letter that Pyny-Pectoral cured Sits. C. Garceau chronic cold in chest and bronchial tubes, and also cured W. G. iicComber of a long.atandtng cold. Ma. J. H. HcTry, Chemist, 52.3. Yonge St., Toronto, writes: " As a general cough and lung syrup Pyny- Pectnr,i is a most Javan:alio preparation. It has given the utmost aatla:lrtion to all who have tried It. many having spoken to me of the benefits derived from Its use In their families. Itis suitable for old or young, being pleaeant to the taste. Its sale with me lots been lbontlertnl, and I can always recommend it as a safe and reliable cough medicines" Large Bottle, 25 Cts. DAVIS & LAWRENCE CO., LTD. Sole Proprietors MaoTith'AL 1„rir,TYYTITTTTYTT1,,,,,,tT„1r,•rTrYTr EThe Ds Is invaluable, if you are run- down, as it is a food as well as E a medicine. The D. & L. Emulsion Will build you up if your general health is E impaired. The D. & L. Emulsion Is the best and most pal preparation Oil, o ei g with tel t deli- catepalatable most stomaohs. The D. & L. Emulsions E Is prescribed by the leading physicians of Canada, i The D. & L. Emulsions Is 1'w: enarvellous flesh producer and will give o n appetite. y ua app ix 50o. & Si pier Seattle Be sure you get DAVIS & LAWRENCE Co., LTD. the genuine ( MONTREAL „ill! 111,1 411,11,111 i, 1 Ll,i l IIA, W • v wt Price centsB Fi°rl oper ox or 6 for c. 5, 0 5a,5 At Druggists, or Mailed en Receipt hl Price bet 1', MILBURN & CO.. Toronto.