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Exeter Times, 1897-11-4, Page 7LEGAL. H.DIOTCSON,Bltrrister, Soli. • otter of Supreme Court,Notary Public, Oonveysricer. Commissioner, ,Plc Money to Loam Offioeiu anson'sBlook. Exeter, -0 •H. COLLINS, 'i ,. ff; Barrister, Solicitor, Conveyancer, .it . E �l ONT. Sl 19R, OFFICE ; Over O'Neirs Bank. ELLIOT k ELLIOT, Barristers, Solicitors, Notaries Public,. Conveyancers &o, &O. fainfouey to Loau at Lowest Rates of interest. OFFICE, . MAIN - STREET, EYT,PER. Hensel! every Thursday. B, V. ELLIOT. Ritsmaltl0K. 141.1.l0•r. iy1P1)1CAL DR: J. T3. RIVERS M. B. TORONTO UNI VPIRSITY, N >. 0. M. Toronto Univer city. CYtlee-Crediton. Ont.. irte. ROLLINS & ANDS. eparateOfticos, Residence same asformer. ......... ly, Andrew st. Ottices; Speckman's beetling. Main et; PiItolline'same as forniorly north door; Be ADIOS" same building, south door, J..A . ROLLINS. M. D., T. A, aef03, DS. I) luxeter, Ont W . BY•OWNING 141. D„ M. 0 er • P. S, Graduate Victoria IInterne ty Moe and residence, Dorn talon Leh° a tory ,Exeter . nR. DYNDMAN, coroner for tae 1..-.• Camay of Huron, ofnoe, oplasma° l'tultng liras, store,IRxoter. AUCTIONEERS. 1]3OSSENBERBY, General Li - A • sensed Auotioneor Sales conducted in allparts. Satisfaction guaranteed. °barges moderate. B.ennie)P 0, est: L.L ENRY EMBER Licensed Auc- tioneer for the (Tauatles of ninon ariditilat.lesex • Sales aondaotCcl atmed- erste rates. °Ilia,. at Post•ottioo (!red. Ian Out. 1tT.FtIt1NARY.- Tennent & f ennent 1.XE'V !Sit. 0 NT, f inert,, oftbo Ontario Vetorluery OA t r. Ince; Oneeoorsouth ofTown Hall, '' HE WATE RI, ()0 MUTUAL Este liltahodlu tefee. HEAD OFF/CE WATERLOO, ONT Carnpnnv has boon over Twenty -seek yenrs in successful oporttion in 'Western Ontario, and continues to finest reagainst loss or damage by lure, buildings, Month:tell se 1Nttrrufeciones and ail other deseriptio.ls of insurable property. 1nton 11ing lose rors h avo the option of ntsuruleon the Premium elat o0r Cnsh eysterli. During tho host ten years this corn 1 arm bas isemd 11..1 ;1 alleles. euvoril30 trop art? o the amount of e40,872,').8L .rind 1.01.1 in I c se alone a7Uteire.On. Assets, etea,100.00, e.11 is n, 0 °ash Tr stank ()overeaten!. Dep o: a ar d th, u assts- aedPremium .dotes un Lanai anti in force J.\t •14ALni:5, )1.J>, 1'resi nen ti (l mli- J eYLua sttrein . ; .1.11.1111;ui:v , Itopector, L11i1S B 11.),Aace Ifor Exeter vett vicinity NER V E l :v1TYE LLB I� .sc n rc:..urr emery that Caro the worst tante of Nert•oss LOAMY, Lest Vigor and fauhuad; restores alio esu of body ar miud causod BEANS IFaitlinn 1, icy over work, or 010 errors et oz. Ce80e5of youth. This Remedy ab. saintaty ,sires the most obstinate Cases when all other Tnn.3T11ENTs have failed even to relieve. Lold by drug.. gigs at $1 per package, or, six for $5 or sent by mail or. r. Pt of price ler nrldrerslr7TIt';.1'1'ttT.F3rI;pIC'1NT • 1•. r,.,,, , 4"1•... • Sold at Brownins•'s Drug Store Exeter DR WOOD'S NOWAY PINE SYRUP. THE MOST PROMPT, Pleasant and Perfect Cure forLa , Co hs Colds, Asthma, B ?Bronchitis, Hoarseness,6 Sore Throat, Croup, Whoop- ing Cough, Quinsy, Pain in the Chest and all Throat, Bronchial and Lung Diseases. The healing anti -consumptive virtues of the Norway Pine are combined in this medicine with Wild Cherry and other pectoral Herbs and Bal- sains to make a true _specific for all forms of disease originating from oolds. Price a 25c. and S)Oc. 4I1.A9b'i M(ER'& *VP REVD' FAILS l'm 11IUF s^ATdSEi0T10td errep € ee 0 "`"" ft7 -'w:se, Settee -11HE EXETER TIMES THE H UME. BREAD IIN VARIETY. White bread istho only kind ever ly used in some families. They either do not know the food value of other kinds, or else the housekeeper does not care to learn something new.. Besides the breadre made from fine ~shite flour, the are wbole wheat, rye; oatmeal and gra- ham, whish make delightful changes, even in this "staff of life." To provide 3 good bread. for her family is a duty ev- ery housekeeper owes those dependnt upon her for food, and with earnest triti there is no excuse for any but the best. Lately there has been so much said and written upon the lack of nutrition in the fine white flour Prepared for sale. fihe hest elements in the wheat are taken out at the mills, consequently the bread Made from it does not contain the nourish- ment necessary in an article consumed in such quantities as bread is. Whole wheat is very much like gra- ham, and is said to contain all the! ele- ments of the wheat kernel. It makes delicious bread, and every housekeeper would confer a benefit upon her fam- ily by having it constantly in the house. Rye bread is a favorite with many Peo- ple, Why it is not made more exten- sively' is a mystery. It: is slightly more troublesome to make than wheat bread but its healthful qualities should be taken into consideration. Oat meal- bread is not commonly used, brit a trial will convince one of its merits. It is especially good in the forma of muf- fins and gems. To make this bread. take one pint oe rolled oats and ons quart , of flour, one tablespoonful sugar and one tablespoonful salt, one-half cake , compressed yeast dissolved in a little lukewarm water. Mix all together at night and make quite soft with water and a tablespoonful lard. Set to rise in a waren place. ,Do not try to mould this next morning, but dip out in greased pans. 'The tbnc required for baking depends on the size of the loaf.. Entire wheat muffins are made from one and a half cupfuls of entire wheat;. two level teaspoonfuls of baking -pow- der, one cupful of milk, one beaten egg, one-half teaspoonful of salt, one ta- blespoonful of melted butter. Mix the beaten egg with the milk, pour it over the flour, mix with the other dry ma- terials, add the melted butter, and beat thoroughly. Pour the flatter into abet buttered gem pan, and hake about half an hour. For griddle cakes of entire wheat take three cupfuls of milk, ane tee- spoonful of sugar, one-half teaspoonful 1 of salt, one egg, two teaspoonfuls of baking-pdwder. Mix with milk to the 1 THE Nut Sandwiches.—Chip hickory nuts. or walnuts until very fine, and mix. with salad dressing; or, with the roll- ing -pin, roll to a paste; sprinkle well with salt andspread thickly between slices of bread cut extremely thin. Cucumber Sandwiches.—Chop tart cu - cumber pickles until very' fine; add an equal amount of the yolk of hard-boil- ed eggs rubbed. smooth, ;and enough melted butter, and vinegar from the pickles, to ',form a paste, Mix thor- oughly and spread.. Tomato Sandwiches. --Pare very ripe tomatoes remove the seeds, chop the remainder, mix thoroughly with may- onnaise dressing or other good salad dressing, and serve at once, Cheese !Sandwiches,—Split small crackers, spread thickly with !grated cheese, place together, lay on a pan, sprinkle well with salt, and set in the oven, until slightly browned, These make deliciously crisp eaudwiehes that are very relishable served with tiny cucumber pickles. Strawberry Sandwiches.—Cut Medi- um-sized strawberries in two, sprinkle with sugar and let stand for an hour or two. ,Butter thin slices of bread very generously with perfectly fresh, sweet butter, and add the sliced ber- SUGGESTIONS TO HOUSEKEEPERS. A housekeeper has founds a new use for the sacks in which fertilizers are bought. $be cuts them bat strips, ten inches wide, fringes: out both edges leaving a strip in the center that is a little less than an inch wide, dyes small part of them a. pretty green or 'blue and takes her rags to the carpet weaver, who weaves her rug. glee col-. ored rags are used for a stripe at eaeh end, and the ends of the warp are left long enough to form a fringe at the ends. Prof. Smith tells how to sterilize milk at home; Put the daily supply into a common double boiler, fill the outer dish with water, bring it almost or quite to the boiling point, keep it at that temperature for a few moments, pour it into a thoroughly sterilized pail with a tight cover. Then cool. the milk as quickly as possible by surrounding abelepail with the coldest water obtain - Somebody bas discovered a new way of cooking cereals. . The dry article, whatever it may be, Is wet up in boil- ing water.. put into a dish and the dish set in a steamer over boiling water. It cooks In less time and more evenly than in a double boiler. If dried figs are washed in warm wa- ter and ellen soaked in cold water for ten or fifteen hours they will expand to nearly their original size and much resemble freshly picked figs both in ap- pearance and flavor. ries. right consistency and have the griddle i hot. By adding molasses in place of ' the sugar, the Nikes will brown better.' Entire wheat tea rolls should l,e Mixed quite early in the morning.'l'nke three pints of flour and rub into it two teaspoonfuls of Nutter, Then add one teaspoonful of salt, two tablespoonfuls of sugar, about half a cake of com- pressed yeast dissolved in warm water or mills. Use sufficient warm milk or water to knead a soft dough. Cover and let rise until light and spongy. Then roll out about three. -quarters of an inch thick, cut round, and spread each one with melted butter and fold. Then lay them olose in a tin and let rise again before bald - Salt Rising Bread,—Take a pint of boiling sweet milk. and thicken it with corn -meal; keep it in a warm plate all night; next morning add a teacupful of lukewarm water. using flour enough to make a stiff latter. Place this in Ia warm place to rise; it ~mill be light in about two hours; then take six pints of flour, and a piece of lard the sizes of • an egg, mix with the rising, knead, well, put in pans, and when risen hake in a moderate oven. This is delicious, and it never fails. g. 1 THREE SIMPLE PUDDINGS. Apple Sponge Pudding.—A nice,sim- ple pudding for children is made as fol- lows: Bruise six sponge cakes into crumbs, pour over them one pint of boiling milk, add sugar to taste; peel six apples, slice and chop fine, put a, layer of tbe sponge mixture at the bottom of a pie dish, them a layer of apple, and so on until the dish is near- ; ly full; beat up two eggs, pour over the f top, and bake the pudding about twenty minutes. It may be eaten hot or cold. Rice Meringue Pudding.—Boil some rice very slowly in plenty of milk and with a little sugar. When it is thor- oughly well cooked -beat in the ,yolks of two eggs. (The yolks can be om- itted if they are thought to make the pudding too rich.) Put a layer of stew- ed fruit or jam at the bottom of a pad- ding dish, and pour the mixture upon this. Make a meringue by beating up the two whites of eggs with a little powdered sugar. Cover the top of the pudding with this and put it into the oven to set. A little pink sugar (col- ored with cochineal,) sprinkled over the meringue will make the pudding more attractive. Chocolate Cream, Scrape fine half a pound of chocolate and add milk en- ough to dissolve it; cook for ten min- utes; remove from the stove and when cold add a pint of cream and sugar to taste. Beat up the yolks of eight eggs and the whites of one add to the choco- late, flavor with vanilla, strain and pour ento little entree cups and place) t • s. al w a of hot hem in a h la panvalor un- til the mixture sets. Then put in au cool place lentil ready to serve. rs published every Y ihursd.iy morning rat e.- calf 1 et• 1! 85 Steam �l�a Jlllfli�i 11 ]tI Rome C +'a n street, Ponds opposite Pit ton's jewelry store, teeter, Ont., by JOHN VI/'I•IITE & SONS, Proprietors, RATES' ,07 .Ant ERTISING l ir't insortion, per line.10 cents: -a, eh subsequent insertion, per lino.. 3 cents. To insure insertion, advertisements should e. en trin than later t ban '4V ' c, duo= ,day morning. g.. Our JOB PRINTING DEPA RTMENT is one the largest and best equipped in the County "of Huron. All work enimisted to us venire , (ha our prompt attention. itcci!liotls nscgai•alino; Newspapers. ;-Aril porion who takes 0 pads, regularly fl ons the post office, whether directed in his name,, or another's, or''wvhotbor he has sub - rel ibed or not, is responsible for payment. -if a pet on (veers his paper a sem,tilined he must, pay ;lrroar or the .public:hermay eontinee to 0(111:1 it until the paynientis made. and then cola al Lim -whole amount, whether the piper is tnkee t 01 1lic office or not. 3--1n suits for ,iul c it, ,,l i0a (le suit may tie, int loud ii. . 1 1h} .p'.rt' here the .paperisl7nb- 1trhed, al'hou,the subscriber may reside hundre3so mile_ 1 -1'hgcaut,'1; +. • rueidedthee •refusi wg'to tette nowep %Cir -. 0,i1861s from the post calico, 0rrono J3 • o i/II, ingthemruncalled. for. is prima fu. a evidence, of intentional CHRYSANTHEMUMS. Perfection of chrysanthemum culture is to have them retain their leaves healthy as long as possible. If the plants lose their leaves early' the bloom will be small. Sometimes the lighter :leaves are attacked by a parasite Pun- t, gus which causes them to drop off early. On the first appearance of the parasite the leaves should be syringed with cop- per sulphate solution. Sometimes these attacks are encouraged by allowing the 'leaves to become weak for want of good food, for, although it is not im- possible for fungus parasites to attack healthy vegetation. it is also true that they attach themselves more readily wheaa the plant is weak. Manure water or a surface dressing of manure is the I precaution to be taken against this re- suit. Again, leaves are frequently weakened by allowing the plants to be- ' come too dry. Careful cultivators can easily guard. against this. On the other hand, stagnant waters in the earth is also injurious. This means that to have healthy plants, the pots or boxes in which they are grown should be so arranged that the water can pass readily away. DAITITY SANDWICHES. Bread to be used for sandwiches should be twenty-four hours old to be firm enough to retain its farm when cut very thinly. The daintiest sandwiches ever made are those cut from bread Laked in balking powder cans' or other tins not over two or three inches in dia- meter. It should. he baked slowly for half an hour and partially cooled before removing from the tins, so the crust Vein be very light and, tender. If tins. five;or six mnc,h,es in diameter are used, the slices are cut in two, making half - circle or crescent-shaped /sandwiches. If square loaves are used,, the slices should be perfectly regular, either square orslightly oblong:, then cut from corner to corner, making t:xlang- u'ar sandwiches. The thinner the bread is cn: the more acceptable the sand- wiches are. LOOKING BACKWARD. You must feel very happy in this lovely cottage you call your own, How can I when I think of my family that owned an estate of thou- sands of acres, wi.tlm a castle and a whale. regiment of servants? ' Why, when did they lose it? During.the eleventh century. rY Our I's and.... ....Other Eyes. Our I's are just as strong as they were fifty years ago, when we have cause to use them. But we have less and less cause to praise ourselves, since others do the praising, and we are more than willing for you to see us through other eyes. This is how we look to S. P. Boyce, wholesale and retail druggist, Duluth; Minn, who after . a quarter of a century of obser- vation writes: "I have sold Ayer's s Saia o- rilla for more than 25 years, both at wholesale and retail, and have never heard anything but words of praise from my customers; not a single coin - plaint has ever reached ane. I . believe Ayei,s Sarsaparilla to be the best blood. purifier, that has been introduced to the gen- eral public." This;, from a Ulan who has sold thousands of dozens of. Ayer's Sarsaparilla, Y is strong testimony. But it only echoes popular sentiment the world over, which has, "Nothing but words of praise for Ayer's Sarsaparilla." .Any doubt about it? Send.for"Curebook" It kills doubts and cures doubters. ,Address' J, 0, Amt Co„ Lowell, Mass, EXETER TIMES THE FARM. BONG -BEEPING BUTTER. I want to give the methods of some dairies that are to -day, and have been for more than twenty-five years, year r after year, making and. selling for prices from 5 cents to i0 cents above highest quotations, just the kind of butter in demand. First of all, says a writer in Country Gentleman, they have good, healthy cows, that have pure. food, pure water and pure air; they are run on pastures that are kept as free as possible from weeds, their stables are light, roomy and well ven- tilated; the cows are never ' worried with either men or dogs; they are fed, milked and handled' in all ways with the strietest regularity as to hours and by the same persons, espe daily as to being milked; The milk is never allowed to stand in stable—or any other place where there might be objectionable odors -until it cools to the temperature of the stable. The milk is strained through wire and cloth strainers into the pans or creap,s- ery or separator—whichever method of creaming is used, Most of those who have successfully made this kind of keeping butter use the gravity pro- cess of creaming. Still, the method of creaming matters but little, provided you get the right quality of cream and can ripen it perfectly. They skim their milk just as soon as the milk shows the least acidity. The cream is ohurn- ed in about forty-eight hours ester being taken from the milk. As re- gards temperature, as much as pos- sible the milk from the gravity process is kept at from 130 to 70 degrees; so also is the cream alter being taken from the milk. Generally speaking, the cream from the milk handled in this way is what would be called 40 to 50 per cent. cream; that is, two and a. quarter to two and a half pounds of this cream will make a pound of finished butter. Cream of this quality would necessarily be quite free from other matter than butter fat as compared with cream of which it takes four to five and a half pounds for a. pound of butter. The cream is churned at a tempera- ture ranging from 58 to 62 degrees, as the temperature of the air may be the time and place of churning. When the creaan begins to show a. general form in the churn, especially with the heaviest per cent, of cream, some well water of about 60 degrees tem- perature is put into the churn. As soon as the butter globules form in- to size like small shut or grains of wheat, the buttermilk is run off, and the. butter is washed with water at not far from GO degrees t empera- ture, After washing and ,lraining as dry as possible, the butter is taken from the churn, weighed and put on the butter worker ready to be salted. The quantity of salt runs from one to one and a. quarter ounces per pound of butter, as customers may desire. When the salt is thoroughly, worked into the butter, itis rolled into a large lump, and after being well cov- ered with a linen cloth, dampened so 'as to exclude the air as much as possible, it is left for four or five hours, when it receives another slight working, and is packed or stamped into pound prints. So much for the method of making; new as to packing. When wanted in largepackages, the best package I have ever yet used is a first-class, well made one of white oak. These should be well soaked in brine for several days before being used. The butter is put into these packages in quantities that will make, a layer not far from two inches in thickness. When this layer Is firmly pressed down in the package, a sprinkling of salt is put on the butter, and another` layer of butter is put an until the package is full. When filled, a piece of muslin is placed over the butter and a layer of salt al tap of the muslin. The salt is dampened and well placed against sides of package. Sometimes the salt will need moistening a second time. A smooth stone or piece of plank is laid over the package and it is left in this shape until it is shipped. When a package is opened for use, a muslin. sack the size of the package should be madly that will hold salt to the quantity of one half inch thick- ness. This can be put on top of the butter and kept until the butter is all used out. To get the butter from the package in good shape, a V-shaped piece may first be taken' from the layer and then you. can cut out any shape or size you like. Great care must be tak- en at all tunes when butter is taken from apackage to see thatthe bag of salt is put back in good shape., and you are safe against having tainted butter. As to plane of storage, it should be dry and cool—not In the least neoessery to run the tempera- ture down to 45 degrees,, provided you can have a place where it does not get above 5S or 60 degrees. The ques- tion may be. asked bysome—is this y safe? Do you know it will come out all right? Yes, for it has been done year after year, and customers have used butter made, packed and kept in the manner described for the last twenty-five years, and in all these years, while every package was sold warranted, only ono was ever condemn- ed, and that was because of too much over -ripe millet being fed the cows. Butte this Butter made his we, this i been shipped each week in pound prints without any ice, in ordinary express oars, a distances of twelve hours from the dairy, and has stood up and filled the bill every time, and sold at a price 50 per cent in advance of highest quotations up to the rise in price within t' heest two weeks. p Here x are a few things that must be ob- served to the extreme or you may fail: Cileanliness in every part, regularityin every place in handling cows, milk cream or butter. Use none but the best salt or package and never trust to so - galled luck in any part of the work from beginning to end, but know that it is right,." and you are sure to suc- ceed. VINEGAR jrt. FRO M SUMMER APPLIES ( 7f there were only a larger propor- tion of sweet in summer apples they would. be much the best for snaking into vinegar, as the warm weather this time. of year onuses violent 'fer- mentation, which soon gets into the vinegar state. But it is found, .says A'rnerican Cultivator, that though the fermentation is rapid because of the temperature, the vinegar resulting therefrom is thin and poor. There is a decided advantage in adding some sugarar after tire eider has passed sea the alcoholic stage, of fermentation. It will increase the sourness of the vinegar, while there will still be the same apple aroma and flavor whi.oh makes apple cider vinegar t he best that can be produced from anything. The fall apples, even those called "sour," have more sweetness in them than have the best sweet sumnlner apples. The Russian apple makes a veryrich cider, but it does not ripen until ell the warm weather is past, so it keeps in the alcoholic stage all winter, and ie very apt during that time to be drank by cider -thirsty peo- ple. The advantage of making cider from summer apples is that hot weather brings it so soon to the vine- gar stage that oomparativeJir little of it will bel drank as cider. WOMEN AS EXPERTS IN FORGERY OASES. The governor of the Bank of France has found that his lady clerks are the best detectives of forged bank notes and of debentures with altered num- bers. He has now entirely intrusted the work of detection to a feminine corps. Ile believes the delicate tact of their fingers helps them, and be fancies that many of them really scent a bad note. They feel, in fingering the forg- ed notes, the difference, however slight, between them and the real. He nev- er knew a note that had been laid aside as doubtful, after being thus felt, to be anything but a forged one. The means for bringing to light fal- sified numbers on debentures, are worth being brought under the notice of stock brokers and bankers. Thefair detec- tive etecttive first spreads the suspected deben- ture on a well -lighted table with a number of others, and sets them one by one beside it. The genuine numbers are always written with clerkly regu- larity. The man or woman whowrote them did so mechanically ; but a .forg- er's hand is always influenced by hope or fear. It is not probably, his busi- ness to do nothing but write figures and fill up forms. It nearly always hap- pens that his stats of feeling is be- trayed in the more symmetrical figures of his forgery. The next thing to no - tire is the difference in the color of the ink. It its never of the same shade as that in the original, Should it he darker or lighter the suspected deben- ture is taken to a dark room and placed under a strong reflector. Differences that did not appear are now seen. The unaltered figures are shiny, because the ink is oxydized; the new ones are of a duller black. In some angles of the light, one does not see the original fig- ures at all, but the added ones plainly. They are then damped with alcohol to make the paper transparent. The dif- ference of character between what was first written and what was added is thus brought out more distinctly. A miagnifying-glass is next used. Tremors of the hand, skilful scratch- ings, and alterations of figures are made manifest. On the wrong side of the numbers being lightly brushed with pionabagine, the new figures stand out in stronger relief thanthe old. The final operation is "the wash," of the debenture.' It is first washed with a camel's hair brush dipped in a mixture at one part of castor oil to six parts of alcohol at a heat of ninety-five de- grees. The primitive figures now ap- pear more distinctly than the added Ones. The secondwash is of soda and water in the proportion of two to a hundred. The added ink, if at all fresh, disappears,and the original number stands out clearly. If notice has been given of the loss of a bond with the original number, it will go hard with the person who has presented the "cook- ed " one, unless he can show that it was thus when his broker conveyed it to him. With Threads of TletaI. Tinsel fabrics are the lower priced of the cloths into which gold or sil- ver threads have been woven. In tin- sel fabrics the gold threads are of brass or copper, gilded, and • the silver threads are of white metal. These threads of metaI, originally fine 'tire, are rolled flat and burnished, and they glisten on the fabric wherever the pattern brings them to the surface. Tinsel fabrics are made about three- fourths of a yard in width, and they sell at seventy-five cents to two dol- lars and a half a yard. They come in various colors, and many of them are beautiful and artistic in design. Some. are copies of old Venetian tap- estries. Tinsel fabrics are used for church and. for theatrical purposes, and sometimes for gowns and for decorative purposes. The costlier fabrics, with interwov- en metal threads, are called gold and silver brocades. I•n. these the gold t111reads axe of silver, gold plated, and the silver threads breads are ofa silver er ; the body of the "fabric is of silk. The brocades are all beautiful, and many of them are exceedingly so. Thesefab- rias are made about five-eighths of a yard in width, and they sell at vari- ous prices up to $25, and sometimes es high as $50 a yard. The costliest of these fabrics are very rarely LID, ported into this country, brocades at 410 and $12 a yard bather about t th,e bi best priced used here. f more ela- borate borate fabrics are required ;they are usually imported to order.. The fin- er fabrics, with metal threads, are made in France, the commoner kinds in Germany, Gold and silver brocades are here us- edalmost exclusively for church pur- poses, end chiefly for vestments. They are innported int red, violet and green, and also enblack and silver threads, the black and, silver being for mourn- ing. Gold and silver brocades are also used to a limited extent for decorative purposes. Such fabrics, and gold embroider. often of the 'costliest description, ye. , ar fax more commonly used en Europe than here, both for church' end tor military purposes. A ` R4itiA(VY BASS VOICE., No, said the gentleman in the bald wig, I ain't 3nauoll of a bass singer, but your ought to hoar my brother. Was be much ? asked, the genit1eman with the pea-green whiskers. Much? Hie voice was so heavy that it made him, bow-legged to carry it. iiltill IIIII1:l 111111III Itsla il111 i elllltii1111' III II ICI Ileaa9alltln. U lett' P) 9 +� AVegetable Preparationf,rAs- simiiating theTood andRegu1a- ting the S tomtits andBoweiss of SEE THAT THE FAG -SIMILE SIGNATURE 0E— Promotes'Digestion,Cheerful- ness and Rest.Contains neither Opntni;Morphine nor Mineral. NOT C OTIC. rive atOld Tb•SRMUAL PIKEE R .ntnplfin ,fesd - Alx.Bsma. Anise Steer • PAreinsint pi Cart oilat�'odm,' Jfum/,feed - � J&gnr . Fi wz firms: Aperfect Remedy for Constipa- tion, onstipa-tion, Sour Stoutach,Diarrtoea, Worms ,Canvuisions,Feverish- ness andLoss OF SSLEEP. Tac Si�mile Signature of p NEW YORK. 441:4A IS ON THE WRAPPER OF EVERY BOTTLE OF EXACT COPY OF WRAPPER. TI: RIA Oaatoria la put rip in one -size bottles only. It is not sold In balls. Don't allow- anyone to sell you anything else on the plea or promise that it is "just as good'/ and "will answer every pur- pose' See that you got 0.A -S -T -O -R -I -A. The Ste- tlmlie Big:e ars of ie to ♦vatyrspp ''� q, DISTANCE MERCURY WILL REACH. The Ther1Wmieter Bulb 11ontatnv Enough 10 Stretch Mlles, While almost any one knows about the principles on which an ordinary thermometer operates, there are a number of things about this apparent ly little instrument whieh are not gen- erally known axed whish are of a great deal of interest. One of the most pecul- iar of these is the question of the length of tube which the mercury in the bulb of an ordinary thermometer would fill if it were stretched out in a, single, column the size of that in the tube. Most people, when asked how long , this would he, would probably say from five to. fifteen feet, while as e platter • of feet this column. of mercury would in an extremely delicate instrument, be miles in length. The reason of this is that the column o1' mercury, 'while it appears quite large, is really of al- , most infinitesimal size. if the tulle' of a thermometer is broken, one 1s at first at a loss to see where the mercury goes in, but close examina- tion will disclose, a fine line, much thinner than a hair, running, across one end of a little slit in which than mercury rises. As it has its flat side toward the eye, it appears to; be quite large, and the canrex-1 ity of the, outside of the tune, t'hrosugh which it is seen magnifies it' and gives It diet rounded appearance which is so deceptive. 'The reason why the slit is made so small is to give the greatest ratio of result for the expansion of the merouxy in the, i Unprevaricat d Proverbs. • The man who can talk to a woman `without an exhibition of egotism has , yet to begin conversation. Unhappy marriages occur because the wrung man everlastingly proposes at the right time. The old-fashioned woman wore a 1 orman takes one. nightcap; the new ev• !The woman who cnnxiot make up her nnind between two lovers is secretly on 'the lookout for a third. When a woman speaks of her first marriage to her second husband she al- ways refers to it as "the marriage of tin unthinking chid." She may have been twenty-eight, but that makes no difference. Khat airs the mother of a bad boy puts on over the mother of a. bad igixll • You don't know whrtt it is to bring ; up boys," she always says. CARTER'S itTLE IVER fiLL$. Sieh Headache and rel eve all the troubles incl• dent to a bilious state of the system, such as Dizziness. Nausea. Drowsiness, Distress after eating. Fain in the Side, &e, White their most remarkable success has been shown in curing SICdv ,tin4' ,fe Beadaciie, yet CAItTER'z Terme Ltvra Piro, Are equally.vainahrle in Constipation, curio; and proventmg thio tannaying complaint, while bey also correct all disorders of the stomach, stimulate the liver and regulate the bowels. Even it they only cured .Ache they would be almost priceless to those who suffer from this distressing complaint; but, fortunately their goodness does not end here, and those who ence try them will find these little pills valuable in so mans ways that they will not be willing to do without then. But after all sick head is 'imbue of solnany lives that here Is where vee rnalre our great boast. Our pills cure it while others do not. (:AaTsa•S LITTLE Lrena PILLS are very small and very easy to take. One or two pills 1. -lake a dose. They are strictly reger'ii:' and do notglipe or purge, Tent by their : the action please all who use them. In vials at 25 cents; Eve for SL. Sold everywhere, or sent by mail. CAETE3 3IEDlv"ib'S CO., New Yak. ROI ian6 MON 'Ehc foe, 11 on . "- � s simile ��� Query signature �,wrappt,,,, Is�aok' FRAGRANT, DELICIOUS, Qsz up IN SEALED CADD,�, ,? UNDER THE SUPERVISION OQe. . �` t 4 PL( tate 4.040.4.%4Y, ����r n�(�'4 tai an is a ea thcbs that rcas leaves go That be sold a� It is 5lbs., an STEEL, HAYTER & CO., Front St, Toronto. THE 1��ETZ DRIVINGLAMP 1 r s about as near perfection nasyears io 50 P o4 Lamp -Making can attain to.It p g am burns kerosene and gives a powerful clear white light. and will neither blow nae lar out. When out driving with tt the darkness easily keeps about two hundred feet ahead of your smartest horse, When you want tbe very best Driving Lamp to be . had. ask your dealer for the "Dietz." We issue a special Catalogue of this Lamp and; tf you ever prow? around after night -fall. it will interest ycu 'Tis mailed free R. •�► . Ddt]�g^i��..T CO. D. �J � 9 6o i - ht t. Tia, g � , NeVg'•�13Y'"�'a 9 77 Special terms to Canadian customers. �+ THE BEST SPiaiP G 6t1E©INNI'ft~, Gurus all Blood. Diseases, front a commea Pimple to the worst Scrofulous 5oyc. 1? R,EIi"A UTt'ION. T aunt Dinah—"l'� hex yo' gwine ter - night ? er-night? Uncia Ebony—I's gevi le ter de Zion :"hurch festival, li.oney. tlu.nt Dinah—Well, go gong yen er � wants to ; but Jolt yo' leave yo' pocket -book, heal)„