HomeMy WebLinkAboutThe Clinton News Record, 1916-10-12, Page 6'1
roigabation
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IV XI a
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SOLD A T A L L GROCERY CERY STOR)i✓S
4Oc,, . 5Oc., 60c. ` and 70c. ao n
p u d
THROUGH THE DARK SHADOWS
Or The Sunlight of Love
CHAPTER VIII.—(Cont'd).
Behind him glittered the long
French windows of the morning -room,
one of which stood open, revealing
the luxury of the' room beyond; the
table with its silver and delicate
china service, and the purple hangings
of the walls.
-Prey ently he stopped in his stroll
and turned his stern eyes towards the
landscape stretching beneath him.
Through the confusion of the dark
woods there lay a long line of turf,
cut here and there by formidable
hedges, and divided by a streak of
glittering silver, which was in real-
ity a dangerous stream—indeed, high-
er up it became a torrent --forming
the final obstacle of the Barminster
• steeple -course. All the Leroys had
been fond of horses. The Barmin-
ster stables 'had sent many o satin -
coated colt bo carry off the gold cup;
and this race -course had been care-
fully kept and preserved by the family
for many generations.
While he stood gazing on it a light
footstep sounded behind him, and a
slender hand was laid on his shoulder.
He turned slowly, and with a kind of
kingly courtesy kissed the long white
fingers.
"You are early as usual, Constance,"
he said approvingly.
Lady Constance Tremaine smiled as
she turned with him and walked along
the mosaic pavement of the terrace.
She was little more than a girl, with
a slim, graceful figure, and clad in a
simple white morning gown, which
served to enhance her youthful beauty.
Her face was a pure oval, with clear-
cut features and an exquisitely curved,
sensitive mouth, while her grey -blue
eyes gazed beneath their thick lashes
with a calm serenity that bred faith
and confidence in those who looked
into them. Crowned with a wealth
of pale golden hair, together with her
delicate complexion, she looked as if
she had stepped from one of the old
Florentine pictures of the saints.
As the two so typical of youth and
age stood side..byside in the clear
morning light, the resemblance be-
tween them was marked, Indeed, they
were related, for the Tremaine; were
a distant branch of the Leroy family,
and the same proud blood ran in their
veins. Lady Constance had been
brought up, in the Barminster house -1
hold, and Adrien had grown to regard
her in the light of a loved and trusted
'sister; but, as yet, nothing more. .1
"Won't you come in to breakfast?",
she said, as they reached the end of
the terkace. "Aunt Penelope is not
coming down; her nerves are bad this
morning.''
ti ; Penelope Leroy, Lord Bar-
1
manatee's only sister, was not strictly;
speaking Constance'; aunt, merely a
distant cousin; but as a child Con -I
stance had been accustomed to call her;
her so, and the habit had grown up
with her.
Lord. Barminstersmiledgrimly.
"J advised her to let the cucumber
alone last night," was his only corn -1
green or ripe, in
jelly, spiced con-
t
serves, or simply
i' preserved in light
syrup, snake a delicious
and inexpensive additiont
to your Winter supplies.
vtt
e,
because of its purity and
FINE. granulation, is
best for all preserving.
2 and 5-tb Cartons.
10 and 20 -lb .Bags
".File Al1-d-'nrpoie Sugar"
PaE5ERviNc- 7AnEas sass
04 gummed arid printed InIelo foo
n. redrnh t oloolork. Saud to
Atlantic Sugar Refineries, Ltd:
rower nice..,:Si, :Arent ag
ment as he turned towards the break
fast -room.
Constance smiled too, for she know
that when Miss Penelope complained
of her nerves, it was in reality nothing
but a ease of indigestion.
"How bright the course looks this
morning!" she said, with a charitable.
wish to change the subject, for Lord
Barminster 'was apt at times to wax
caustic over his sister's small weak-
nesses.
"Yes," he said grimly; "like all
things dangerous, it is pleasant to the
eye. I hate that strip of green—it is
the grave of many a Leroy'a best
hope. The turf has always been a
fatal snare to our race. ' But, come,
he broke off, "let us go in. Thank
goodness, Adrien arrives to -day."
"To -day?" repeated Lady Con-
stance, a delicate flush rising to her
sweet face. "I thought he was not
going to arrive until the morning of
the race,"
"The race is to -morrow, but he
comes to -day," anew ered Lord Bar-
minster. "I had a note from him Iast
night saying he would be here by
lunch time, and was bringing a few
friends down with him."
"And Mr. Vermont, too?" inquired
Lady Constance almost timidly.
The old man's face darkened and his
thin lips set in a hard line.
"Yes," he said fiercely, "I suppose
so. Adrien is as much in love with
him as a young fellow with his first
sweetheart. I know that he's a
scoundrel and a rogue—butthere, what
would you? Times have changed since
my day; we have replaced horses by
motors, to spoil our roads and ruin
our lands, and gentleman friends by
base -born, scheming adventurers."
"Oh, but, uncle," Lady Constance
timidly remonstrated, "surely Mr.
Vermont is a gentleman?"
"Yes, by Act of Parliament!" snap-
ped the old-man,in whose aristocratic
eyes a lawyer was but little removed
from the criminal whose case he de-
fended.
"Certainly it is strange that Adrian
should be so attached to him," the
girl said musingly; she, herself, had
little liking for the gentleman in ques-
tion, though her sense of justice had
made her speak a good word for him.
"But he is a clever steward, at least."
"A rogue's only virtue," said Lord
Barminster dryly.
"Amusing, too," she suggested.
"We've no longer need of a court
jester," -returned her companion, with
sarcasm, "But never mind, Adrian
will find out his mistake for himself
one day. ' Certainly, I am not going
to attempt to strip the meek off his
friend's face. Give him rope enough,
and he will hang himself. Meanwhile,
give me some more coffee, and leave
the fellow's name alone; I hate even
the thought of him."
Lady Constance refilled his cup and
brought it to the end of the table, for
she loved to wait on the old man. As
she did so, his sharp eyes caught the
glitter of a piece of needlework across
the back of her chair, and with a
curt gesture towards it, he said:
"What is that?"
She blushed, almost deeply, then
took it up, and opened it out for him
to see. It was a silk riding jacket, in
the scarlet and white racing colors
of the Leroys, and their coat of arms,
worked in silver, upon the breast.
"For the Grand National," said
Lady Constance, as she refolded the
jacket,
"You worked it yourself?" ques-
tioned the old man abruptly.
"Yes," she replied, blushing again.
Then, as he was silent - for some
minutes, she said almost timidly:
"You do mot mind, uncle, do you?"
He started. "Mind! Good heavens,
Child, why should .i.? You know the
wish of my heart only too well. What'
better favor could he wear than
yours? As far as. I. am concerned,
you were plighted in your cradles. Le-
roy and Tremaine are no unequal
match, No—no-my dear, make his
jacket, and win his heart ---if you can!"
Some few hours later, panting and.
throbbing, the Daimler motor drew up
in the Castle courtyard—Adrien and
his friends had arrived for the great
steeplechase,
Attracted by the sonnei of the bark-
ing dogs, who apparently disliked the
unaccustomed monster—Load Barmin-
ster himself invariably using horses
--Lady Constance stepped from her
room on to the balcony which looked
down upon ;the courtyard beneath.
The gentlemen's hats flew off in
greeting, and, as Adrien looked iap, an
unusual thrill ran through him as
he noted the simple beauty of the girl
above him.
"We thought we'd left the sun be-
hind us, Constance, but evidently 'she'
is still overhead," he said ,smiling.
She looked, clown with mock reproof,
playfully shaking at him a flower
which she held:in her hand,' IC r//fes
"I. thought compliments' were gut of
date; Adrian: Have yea enjoyed MIS tor the' Home
your drive?'i t l 1 J
"Not half so much as the welcome,"
was the courteous reply, as.he caught
the rose which she had let fall. I
She laughed, and blushed a little,
en urne to e of er members of
the party, who had now alighted from
the car.
"Ah, Lord Standen, I did not know
you were corning." Then, as that
young man's face lengthened, she ad-
ded quickly; "Unexpected pleasures
are always welcome. -I am glad to
see you, Mr. Pexhorn."
After a word of greeting to Mor-
timer Shelton, she drew back into her
room; while the men, laughing and
chatting, passed into the great hall,
where they found Lord Barminster
awaiting them. His stern face soft-
ened Into a welcome as, with out-
stretched hand, he came forward' to
greet his guests.
"Ah, Shelton!" he said, "so you
keep my boy company, and you, Pax -
horn and Standen, Gentlemen, you
are welcome ---through' there's no need
to remind you of that, I know. Ar-
rion," turning to his son, "you have a
fine day, did you drive or ride?"
"We motored ^down, sir," answered
the young man, in his soft, melodious
voice.
His father frowned slightly. He
heartily detested all modern innova-
tions, and would never hold that mob-
tors—or indeed, any increased facil-
ities
f travelling were improve-
ments. "They breed discontent, sir,"
he would declaim 'vigorously. "In my
young days people were content to
stay in the place in which they had
been born, and do their duty. Now,
forsooth, they must see this country
and that, and visit a dozen places in
the year, where their grandparents
visited one. Anything for an excuse
to fritter away their hard-earned
savings!"
On this occasion, however, he made
no comment, but turned to Mortimer
Shelton.
"You'll find the roads here better
suited for horses than for oil -cans,"
he said grimly. "We are primitive,
as you know."
Shelton laughed; he knew his host's
ideas en this subject, and was apt to
respect them.
"So much the better, sir," he said
in a cheerful tone; "I am a hit tired
of the smell of patrol myself. Give me
Nature without a corset,"
"You'll certainly get that here,"
Lord Barminster replied, favoring his
young guest with an approving glance.
Shortly afterwards, they made their
way to the morning -room, Here,
luncheon had been laid, and Lord
Barminster, Miss Penelope, with Lary
Constance, were awaiting them. The
little party sat down to table, each
one secretly only too ready for the
meal; for the ride through the fresh,
country air had been a fairly long
one.
"I was really hungry, Constance,"
Adrien said, with his low, careless
laugh, "There must be magic in the
air oy Barminster."
"Yet still you come here so seldom,"
returned his cousin gently.
"Business and the cares of State,"
quoted Adrien, with a senile. "But I
might retaliate. Why do we not see
you up in town? Society misses one
of its brightest stars."
Lady Constance toyed idly with the
grapes on her plate; then she looked
up.
"Society has many brighter lights
than I, Adrian," she said quietly.
"Bub now, tell me about the race—
auntie is terribly anxious over it; are
you not, dear?"
"Yes, my love," returned Miss Pene-
lope, who, reality, hardly knew one
horse from another,
"Oh, Adrien always wins," put in
Lord Standen. "That's a foregone
conclusion. Have you seen the 'King'
lately, Lady Constance?"
"Oh, yes," she relied. "He is ex-
ercised in the paddock every morning,
and is in fine form."
Adrien smiled.
"Poor 'King Cole'; he'll be worth
his weight in gold if he wins tomor-
row! What about the other horses,
Stan; are they clown?"
"Yes," replied Lord Standen; "my
man saw some of them at the station;
but no sign of the Yorkshire chest-
nut."
"So much the better," said Adrien;
"perhaps his owner has thought dis-
certion the better part of valour and
withdrawn him."
(To bee ontinued).
-g
Lively Dodging.
"Do you take plenty of active ex-
erc?"
"Wellise, the street where I live is a
favorite one for auto speeders."
The One Who Kicks.
"Does it annoy your wife when
you take home unexpected company?"
"No, but the maid raises the deuce
about it."
For That Irritating
Cut or Scratch
There is nothing mote
healing and soothing than
TroOd Murk
nhcp
h.ite
QtfeoWii,e Qes
Sold in g ass bottles and
sanitary tin tubes, at chem-
ists and general stores
yeverywhere.
J,%eluse substitutes:
Free booklet on request.
CHESEBROIJiaM MFG. Co,
(Cs,,ol,iofl
1880 Cim6ot Ave,ldMontreet
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'.y.' t.M�nr/rMfY.'/Mk37P-'t•MrmvMtl.n!KwK±p`FI
ES THE IMP
Selected Recipes.
Lemon Cookies.—One egg, one cup,
of granulated sugar, an eighth of a
cup of shortening, a cup of sour milk,
an even teaspoonful of soda. ' Beat
into milis until dissolved one and two-
thirds cups of flour and one teaspoon-
ful of lemon extract. Will be stiff
batter. Drop in gem pans and bake
in hot oven. This rule makes about
16 cakes.
Fried Oysters,—Use large oysters,
drain between cloth without pressure,
roil in seasoned bread crumbs, then
in beaten eggs, diluted with one table-
spoonful of milk and again in the
crumbs, and fry, a few at a time, in
smoking hot deep fat. Drain and
serve three or four, according to the
size; on each plate, with a small cup
shaped leaf of lettuce, in which place
a teaspoonful of tartare sauce.
Oyster Patties. -.Roll puff pastry
about one-half inch thick; cub rounds
with a small cutter for the patties,
and mark a smaller round in the cen-
ter of each. Put the pastry on a
flat bin, glaze with egg, and bake in a
hot even oven, Remove the center
piece with a sharp -pointed knife; take
out the soft inside paste. Boil a
pint of good stewing oysters. When
they are cooked add a small emoutlt
of salt and butter. Fill the patties
with the oysters by taking out the
soft inside paste. Serve hot on a
dish paper. Garnish with parsley.
Fish Filets.—Fish should always be
fried like doughnuts, in deep fat.
Bacon drippings are perhaps as good
a material as any. Butter should not
be used for frying fish. It should be
cooked until well browned, and then
removed and allowed to drain, but not
grow cool, before serving, If the
filets prepared as above are cub into
individual portions before being cook-
ed, the housewife has no crumpled
mass of fish as the result of her lab-
ors, but firm, well -cooked squares of
a delicious food.
Escalloped Oysters.—Take as many.
oysters as desired—a quart enough
for six people. Use a granite or
crockery baking dish., Lay a layer
of cracker crumbs in the bottom of the
dish and two or three small pieces of
butter on top of the crumbs. Put in
a layer of oysters, then another layer
of the crumbs and butter,, and so on.
Have the cracker crumbs form the
'top layer, and place butter on top.
Bake in a medium oven for from three
quarters of an hour to an hour. Serve
while hot, either plain or with chili
sauce.
Gluten Bread. -The following is a
delicious bread made from buttermilk
and gluten flour: Half pint fresh but-
bermillc, half level teaspoonful soda,
one teaspoonful butter or olive oil,
half pint gum gluten flour, one round-
ed teaspoonful baking powder, two
eggs. Mix well, put in eight -inch
squares, well -greased pan and bake in
moderate oven half an hour. Bran
biscuits with gluten flour, for constip-
ation, are made as follows: Half.
cupful wheat bran, half cupful gum
gluten flour, one teaspoonful baking
power, one teaspoonful melted butter,
one teaspoonful salt, Sift dry ingre-
dients, rub in butter and add milk to
make a stiff dough. Roll out and
bake in hot oven.
Sunshine Cake,— Ingredients -Six
fresh eggs; one cupful flour, pinch of
salt, one and one-fourth cups sugar
(granulated), one-half teaspoon cream
of tartar, one-half teaspoon almond
or vanilla extract.
To make—First separate your eggs,
putting the yolks in a small bowl and
the whites in your mixing bowl; beat
the yolks with a revolving beater un-
til light and add salt to the whites.
Whip with a wire whip until frothy,
then add the cream tartar, whip un-
til stiff and dry. Meanwhile have the
sugar with about three tablespoons of
boiling water boiling slowly until it
hairs from the spoon as it does when.
making boiled frosting; pour this on
the beaten whites and beat well.
When partly cool, add the yolks and
beat until well mixed. Now add the
flavoring and the cup of flour mea-
sured with measuring cup after being
sifted five times. Place around the
edge of bowl and fold in lightly to-
ward the center, using the egg whip
for mixing it in; do not beat. Keep
the mixture light and foamy; pour in
a medium sized angel cake pan, un -
greased. Start to bake in cool oven,
turning the gas burner quite low un--
til
n=til the cake has raised to the top of
the pan, then increase the heat slight-
ly to finish baking. Will raise in
from twenty-five to thirty minutes
and will bake in from fifteen to
twenty.. When done, the cake will
shrink slightly from the sides of the
pan. Take from the oven and in-
vert cake until it is cold; remove from
pan and ice with a boiled white frost-
ing. .
Keep Your Brushes Stiff.
It is impossible to overestimate the
danger to the hair of unclean combs
and brushes. Such toilet instruments
should be carefully cleansed and disin-
fected once a week, and there is a
way to do it so as not to injure them,
The brush and comb must first be
quickly washed, then dipped in a wat-
er with boric ;cid and then sunned
and aired, , An expensively backed
brush may be cleansed by dipping the
bristles alone in a strong .,elution of
ammonia and water': After this run'
hot and cold water alternately over
this part of the brush, shake it vigor-
ously and put it, bristles down, over a;
rest of some sort to, dry in the open
air.
If the bristles of a brush have lost
their stiffness or elasticity, treat them
to an ammonia and salt bath. First
wash the bristles in hot water to
which ammonia has been added and
then dip directly into water to which
salt has been added. Pry the brash,
with bristles up, in the open air.
Borrx also cleans a brush well. Dis-
solve the borax in hot water and. dip
in the bristles, Rinse thoroughly,
whim clean, end dry, with bristles tip,
in open air. Combs;. CO be, cleaned
Y'Ii ', R G OCE
cosTsrtco RE Tglt'h THE
UNARY OAK SIN
with borax or ammonia, but ammonia
sometimes discolors celluloid' combs.
Another admirable method for
cleaning brushes is to use dry bran.
Naturally this method is easier on the
brushes. Rub the bran in thoroughly,
as you would rub orris root into the
hair. Then shake and rub it out. It
will take out all grease. Bran can be
safely used with brushes having brie -
ties set in rubber, which cannot be
cleaned with water.
Things to Remember.
Soak a hardened lemon in hot wa-
ter.
Never move a cake in the oven un-
til the centre is set,
Sponge cakes baked in patty tins re:
quire a very hot oven.
Good soup stock is made -pith lean,
juicy, uncooked beef.
Pickles should be kept in a dark,
dry place in stone or glass jars.
If whipped cream is to be flavored
it should be done before the cream
is whipped.
White enamel furniture can be
cleaned with turpentine and it will re-
tain its gloss.
Rubber bands are not expensive, and
they are useful in so many ways in
the kitchen.
Warmed-over meat loses its flavor,
therefore, the gravy should be well
seasoned.
Clear cold water and ammonia, aid-
ed by a nail brush, cleans cut glass
beautifully.
Glass jars are used for storing dry
materails, such as coffee, tea, spices,
etc, Paste the label inside the jar.
Garbage will not attract so many
flies if it is wrapped in newspaper be-
fore it is put into the garbage pail.
Cooked or melted cheese is a valu-
able and nutritious food, and is more
easily digested than when eaten raw.
A soft cloth dipped in gasoline will
clean the cuffs of a blouse, Change
the cloth when it begins to look soiled.
When putting down cucumber pick-
les pub a green pepper in the jar. This
will improve the fiovar of the pickles.
When making teas, instead of the
usual spoonful for the tea pot, add a
lump of sugar. The tea -will be just
as strong.
If the layer cake insists on sliding
when you are putting it together put
two skewers through the layers to
hold them together,
Milk or milk foods will not scorch
ih the cooking if stewpan is rinsed in
cold water and rubbed with a little
fresh butter or lard.
When beating eggs with a clover
egg beater try holding the heater at
an angle in the howl. The work will
be accomplished much quicker.
If you wish to have mashed pota-
toes in a hurry, cut the potatoes in
small pieces before boiling them.
They will cook much more quickly.
By cleaning one room thoroughly
each month the house will be kept in
good shape and that terrible task of
house-cleaning twice a year avoided.
Before using cabbage, cauliflower or
lettuce the heads should be turned
down in salted water. This will
cause any form of animal life to crawl
out.
Cream cheese mixed with chopped
celery and olives, formed into balls,
rolled in, choppednuts and served on
lettuce leaves with French dressing,
is'a very good salad,
Very frequently when separating
the whites from the yolks of eggs the
yolk becomes broken and falls into
the white. Dip a cloth in warm wat-
er, wring it dry and touch the yolk
with a corner of it and the yolk will
adhere to the cloth and may easily
be removed.
Before using tea, spread it on a
sheet of brown paper and place in a
waren—tot hot --oven for ten or fif-
teen minutes. The tea will go much
farther and the flavor will be improv-
ed. By this method there is a sav-
ing of a quarter of a pound on every
pound of tea. •
If beds received ' more attention
there would be less of that "tired feel-
ing in the morning. The bed ought
to be the most hygienic piece of furni,
bare in the house. It should be well
aired and never dressed immediately
after the occupant leaves it. And
when it is being aired the windows
should be wide open. Regardless of
the condition of your couch, however,
if you sleep hi a stuffy room you are
bound to pay the penalty. When you
open the windows wide and sleep in an
hygienic and properly equipped bed
you can depend upon nature to do her
part in assisting upon nature to do
her part in assisting you to recuper-
ate and gain strength.
GREATEST FOREST FIRES.
Clay Belt Piro in Ontario Ranks With
the Most Destructive.
The Northern Ontario forest fire of
duly 29th last takes rank as the third
most serious fire catastrophe in the
history of this continent. The
Hinckley fire in Minnesota, 1894, was
responsible for 418 lives and the burn-
ing over of 160,000 acres, The fam-
ous Peshtigo fire in Wisconsin, 1871,
killed 1500 and devastated 1,200,000
acres of timber. In 1825 occurred
the Mirimichi fire of New Brunswick
and Maine, with a loss of 160 lives,
six towns, 1000 head of cattie, and
damage of 8,000,000 acres of forest.
The Clay Belt fire in Ontario, with
262 lives lost and 800,000 acres fire -
swept taltes its place with the great
disasters of history. The Porcupine
fire in 1911 killed 84 persons.
It is noteworthy that Wisconsin,
Minnesota, Maine and New Brunswick
have taken comprehensive measures to
prevent further disasters by organiz-
ing their forest patrol systems on
modern lines, building trails, lookout
towers, telephones, etc, as well as
carefully supervising settlers' clear-
ing fires, one of the worst sources of
danger, Ontario, which has given
the continent its two most recent fire
catastrophes has made no such move
to modernize her forest guarding sys-
tem.
Sometimes a man aoids a lot
of
worry by having a poor memory.
WOUNDS AND INFECTION.
Germs Numerous In Long Cultivated!
Boil.
The p•i•ofeeelonel healer, like the pro
feseional fighter, has found thee mail
of the things he learnt in South Afrlee
lie has had to unlearn in Flanders,
Wonisds seldom proved troublesome
the Boer War, because th6outh At':
rioan veldt was almost virgin ; - bit
is Belgium and France, where the
has been oulitivated for centuries,
gentle germ is always Sealy to e,ut
the smallest wound and bringabou
tetanus and other diseases, At
the surgeons were In despair, tea
that our mums -vaunted antiseptic
were of no avail,
It requires long search and expo*,
anent before methods of overoomtg
new difllculties could . be discover
Then, owing to the lavish use of hi
explosive shells, Wounds are mor
complicated and more Miceli to tee
clean, while the pointed bullet wor
more halm than the blunt one of th'
"good old days." Plenty of fresh all
is found to wont marvels, so there
at least one hospital where the
patients live practically In the openi.
It has also been found that wounds Ott
main clean if water continually flow4
over them, so the clever surgeon has
constructed little baths which fit oveef
the wound, a supply of warm watt
impregnated with oxygen continually
flowing through.
• —4
OUR STAPLEF00D SUPPLY.
Does the Modern Flour Mill Breed
Cancera ?
That cancer is caused by eating rice
flour and other foods which have been
robbed by millers of some of their
most valuable elements before they;
reach our mouths is the belief of Del
Horace Packard of Boston University.:
Such a demoralized diet, he declares,!
encourages the development of the'
parasite or fungus growth whose en-'
Grande into the system loads to can,!
her, "It Is a momentous fact," lie sayse
"that the flour mills and the rice mills
of the civilized world are busy elimi.'
Eating every particle of Iron, phos.'
plrorus, sodium, potassium, silica, cal.'
clam, chlorine, magnesium and sal-,
phur (mineral salts), from our staple
food supplyand sending out food
materials itch in heat units but piti•
fully meager in energizing and immu-
nizing motorial.
"In a single flour mill, approxirnate-
ly one million tons of wheat are milled
each year. Of this about 650,000 tens
go to the human family as refined
flour (wheat search) and 450,000 tons
of the by-products bearing the aver-
glsing immunizing food salts go main-
ly to feed domestic animals."
A Wily Statesman,"
"Of course you have said things
that you would like to take back?"
"No," replied Senator Sorghum.
"When you regret something and try
to take it back, you simply remind
people that you said it."
Vision tests by prominent oculists
show that most patients can see much
better before than after getting the
bill,
ON most clothes hoes you'll find
Penmans Knit Goods -----
on wash days, of course. A dollar invested
in them means a dollar put into health in-
surance comfort, physleal and mental.
They keep you warms they fit, they wear,
and 'furthermore you feel that Peon:mils dO
these things for you at the least Possible
expenditure on your part.
Pea insere 3'l,,ltnited
Parts
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