Exeter Times, 1897-11-11, Page 2LEGAL.
II, DICIiSON, Barrister, Soli-
• actor of Supreme court, Notary
Public, Oouveytseter, Oomtmisaioner, tee
Menet to Loan:
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iBa
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e $neer, Eto.
aiNETEE, ONT.
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Er & EL
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MEDICAL
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J.A, ROLLiNS, At.. D. T. I. A3MOa, II. D
Exeter, Ont
f W.IiIWWNI ZG M. D., M. C
• P. 8, Graduate Victoria Univers ty
race and residence. Oom:nfou letbo a
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MEP
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BEANS
NEIt!'"k; Bh:A5 ars st nese sits-
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Nervous Debility Lost Vigor and
trading I4aubeed; restores the
weakess of body or mind Caused
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Strong Points
ABOUT 13. B. B.
1. Its Purity.
2. Its Thousands of Cures.
3. Its Economy. le. a 'dose.
7E2..., .t•-.3•.
Regulates the Stomach Liver and Bowels,
unlocks the Secretions, Purifies the Blood and
removes ail the impurities from a common
Pimple to the worst Scrofulous Sore, and
DYSPEPSIA,.
BILIOUSNESS,
CONSTIPATION, HEADACHE,
SALT RHEUM, SCROFULA,
HEARTBURN, SOUR STOMACR,
DIZZINESS, DROPSY,
RHEUMATISM, SKIN DISEASES.
HEAD -MAKER'S
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THE EXETER TIMES
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'rand.
PRACTICAL FARMING..
HOW TO PEED THE COLT.
Now that fall, with ite scant pastures
is here. it isnecessary that the farmer
find other foods if he wishes topro-
duos the best horses for the city mar-
kets. Not only must the right sort of
bloodbe in the colts, but the right
kinds of food must also be given at the
proper time, The right timee is the
two
weeks before weaning, so that the colt
may learn to eat and never have a
" put -back" when the dam is taken
away. The first year is the crucial one,
says a writer in Country Gentleman.
and if the youngster should happen
to have a set -back in this year he will
never fully recover, no matter how
much and how scientifically you may
feed hiuz the rest of his life. .One can
almost make anything he desires of the
colt by feeding properly or leaving it
to chance. Mr. Robert Bonner, who
is noted for his superb trotters, told
me of an experiment that he made with
Majolica and his full brother. Majolica
was a small horse,, as I am told, and
his brother was over sixteen hands and
of great substance, 1tlr. Bonner said
that he always could do anything with
the size of colts by the food that he
gave them. Plenty of food, and of the
Proper kind, given so that baby would
never stop growing, and the breeder
will have a Reese of perfect develop-
ment, with iron bone and musclesof
steel. This question of food is one of
the utmost importance to the stock-
grower, and the study of it will bring
in many dollars. Bloo:I is necessary,
but bleed has been built up by feeding.
While proper selection in the old days
of no breeds no doubt. bad. something
to do with the improvementof our
stock yet the food given the animals
enabled the breeder to have an oppor-
tunity to make the choice necessary to
success. Food is the foundation of th'e.
improvement of all stock. and what
has been gained in this way has only
been rerpetuated by the inheritance of
the goad, results, still more and more
pronounced at every generation. It is
the food that makes the animal, while
the blood gives the ability to change
the food into the most desirable qual-
ities. It is the food that brings out
the individuality given by the blood.
It, is like the simil•.trity of a granite
pebble to a rough diamond until the
diamond -cutter has finished his work,
and then: a child could tell which is the
most valuable,
The sendible plan is feeding any ani-
mal is to find out just what old Dame
Nature has given it to sustain life,
and by following that article as nearly
as psosible, secure the proper growth.
In mare's milk we find 9.95 per cent
of food, dry matter, and of this the
food of respiration and fat production,
butter and milk sugar, amount to 0.02
per rent. This leaves the casein or
muscle -forming element 8.40 per cent.
or more than one-third of the entire
quantity. The colt thus receives in his
mother's milk a little more than one
of nitrogenous to two of carbonace-
ous elements, or a proportion of one
of muscle -forming to two of fat -form-
ing elements. This says emphatically
that the colt requires food rich in mus-
cle -forming elements, and that it is a
great mistake to use foods rich in
starch, such as corn or even barley.,
for the young colt. Corn is not a pro-
per food for colts, as it is not only
too starchy, but it is deficient in lime
and phosphoric acid. It is a well-
known fact that bone is made up of
phosphate of lame. Horses may look all
right when they are raised on an ex-
clusive diet of corn, but any one who
uses such animals wilt tell that they
are subject to all diseases of the joints,
as spavins, ring bones, splints, etc.
Bran should be fed liberally to colts
as soon as they can digest it. A mix-
ture of corn, oats and bran will supply
lime and phosphoric acid with the nit-
rogen required for making muscle as
well as the starch and fat for vital
heat. Two pounds of linseed meal giv-
en through the week will serve to re-
gulate the bowels and aid the skin to
throw off the waste matter of the sys-
tem. Strange as it is few breeders re-
alize thatthe skin with its thousands
of small openings or pores as they are
called, through the perspiration gets
rid of mare waste matter than the
bowels. In tbe conditioning of bones
this is a most important matter and
too often overlooked by the trainer. If
the skin is not in good condition, the
kidneys have double work to do, and
if this is continued for any length of
time the breeder will find that he has
a permanently injured animal. Too
much importance cannot be attached
to this most material part of the econ-
omy of animal life. Oily food has a
direct action on the pores of the skin
and keeps open so that tbe perspira-
tion can escape without any trouble
or in any way conflicting with the
work of the rest of the organs. On the
other hand, if the bowels are not care-
fully iooked after it will be found that
the skin is shouldering the most of the
work and trouble is bound to come.
Linseed oil For a medicine when it is
absolutely necessary and the meal for
food cannot be praised too highly. 1
do not believe much in medicine that
is given by grooms, or by the ordinary
man who owns a horsy 1,f: it becomes
necessary to give medicine, call in a ,
veterinarian and do as he directs, The
schools are now sending out men who
know their business and wbo are cap-
able of prescribing for tate ills of horse
flesh.
There is no hard and fast rule for
feeding the colts in the matter of qual-
ity any more than we can say definite -
13r just what every child will take to
have him grow to the best advantage.
.
Every animal has his own- individual
appetite, and that must be studied 4f
r
we wish to promote. the best ro 6 vk •th
and : health. This matter of quantity
and feeder
al breeder
here
is K the re
shows hissuperiority, aiidl pro;lutf'es the
best in his animals, ,whether he is mak-
ing muscle in colts, milk from the cows
or beef with the steers. An animal
has his time when he feels out; of
sorts," just as the .human kind, an'i
r i when then collies Ies the ez.od t 1 en extre
watchfulness is needed. See that n11
get what they tvi11 eat with relish, and
above all things see that there is plen-
ty' of the best water for the, youngsters,
This is an item that is all too often
THE
overlooked, but is, l was almost tslltpt-
ed to say, the most important consid-
eration in all stook -raising. Certainly
without it success of even a moderate
kind with the best of blood and individ-
uality is out of the question. Have the
earth around
.
the edgea of the welll
peeked
so that no surface watercan
by any possible means get in. and then
witha
drain sin from the trough so that
there will be no sloppy hole under it,
the outside is in good condition. The
depth hth
of the well and the condition of
the water are things that every far-
mer
must
settleall
but
for himself,
r zm
must remember that they ars not only
wasting time but losing money in hav-
ing a bad supply of water,
P,RESEERVING CIDER TO DRINX.
A reader asks how to keep cider
sweet, There are various methods that
sweet. There are various methods
which will do this to a greater or less
extent, but with' most of them it is
recommended to allow the fermenta-
tion to begin and then check it. When
older is to be used for drinking care
shbe taken e l appl
sound and clean. andto have thealeidtheer :LI le be earefultouldy strerained.shes A German end
who greatly lioiler filterfris his.
through sand, as follows BO bores
holes in a clean new butter tub, and
spreads a piece of flannel, doubled,
OPer the m, . ts fou
to six inobesbottoof cleanand, 1ineputssandon. hiHe getrs
this sand from the river. and washes.
it by Pqu
and fillingutting withthree water, stiartsrringina wellpail,
He then pours off the water, and re-
peats until it runs clear, A half -bush-
el of sand is sufficient for a barrel
of cider. This gentleman's plan is to
heat the cider over a slow. fire to 170
degrees, and hold it at that temper-
ature for twenty minutes to kill the
germs that would start fermentation.
It is then put hot into bottles, jugs
or clean kegs, and corked tight, and
theure corks the wiredflavor, down. Be careful not
to let the older boil, es it will greatly
inj
.Another recipe reads as follows:
Strain your cider into the barrel and
allow it to stand until fermentation
begins, and then draw it off, rinse the
barrel and strain: the eider back again.
Now take three-fourths of an ounce
each of oil of sassafras and oil of win-
tergreen, put it in a pint of alcohol
and shake thoroughly, and stir it well
through the cider. It is said the only
trouble in keeping this is that it is
toe good to keep. and is soon consumed.
11lusterd seed is also used to preserve
eider, but whatever method is employ-
ed,important the straininpart.g or filtering plays an
FACTS FOR THE FARMER.
T'he best place to salt butter. is in the
churn.
Select the seed. corn as soon as the
grain has hardened.
To learn from the experiences of oth-
ers is an aid. in culture and improve -
meat.
Success in breeding lies in properly
guiding nature.
Using plenty of bedding is necessary
to save all of the manure.
the stock in which you have your mon-
ey invested.
The men who are willing to pay the
best prices for the horses they pur-
chase oiways want them well trained.
iKeep all your growing stock in a
good thrifty condition now, even if
feeding is necessary.
So far as possible at this time get
rid of the surplus horses that are not
growing into money.
There is no advantage in attempting
to winter more stock than can be shel-
tered comfortably.
Even with fattening hogs it will be
found good economy to give a good feed
of rich slops daily.
Commence sheltering the stock at'
night and feeding a light ration of dry
feed in good season.
CAUSE FOR WORRY.
Mrs. T -I am worried because my
husband is keeping something from me
and I don't know what it is.
Mrs. S -My husband, too, is keeping
something from me, and I am worried
because I know what it is.
Mrs. T= -Indeed l What is it?
Mrs. 5-11 is money.
Fifty Years Ago.
Grandfather's hat 1 And within it you see.
Grandfather's favorite cough remedy.
Whether 'twee Asthma, Bronchitis or •
Croup,
Or baby at night waked the house with a
whoop,
With Ayer's Cherry Pectoral Gran'ther
was Sure
That no cold or cough would e'er fail of a
cure.
In hats the styles change, but the records
will show
Coughs are cured as they were SO;yea rsago.
Ayer's Cherry Pectoral
1.as no as equal d, remedy for
g. Y
coughs, colds, and lung dial
eases.t
here soothing
other soo hing
elixirs palliate, Ayer's Cherry
Pectoral heals. It is not a
cheap cough syrup, which
soothes but d does notstrength.,
S
an; it is a physician's cough
remedy, and it cures. It is
put up in large bottles, only,
for household use. It was
awarded themedal d m dal at: the
World's Fair, of ninety-three.
leas a record of
A)Ey H
�H.SI'
of Cures.
E”XETER TIMES
HOUSEHOLD.
HOLD.
A .GOOD CAKII.
Some housekeepers always keep cake
on the table a • a i o
and really no dinner r
y
1 II
u dahean seems completewithout it.
A good cake is not unwholesome, unless
exceedingly ride% and, as a rule, most
people are fond of it. iit is amistake.
to always bake the same kind because
the family tire of it, and if it happens
to be a nice recipe the housekeeper doss
not wish to use it so often that it is at
last left untastdd en the table.
One housekeeper who always has nice
cake is Iaughed at ley the family because
she serves the same cake under so many
different disguises, but every one eats
It with a relish just the same. Her
recipe may not be found in cook -books,
but it is very simple. ,Beat up two eggs
Very tight and add three-fourths of a
sup of sugar creamed alf cup
of butter. lrhea stirredwith smooth8hpour
in a very small cupful of milk. Stir
a
into this one and three-quarters cupfuls
of sifted flour into which has been thor-
oughly m
baking Powderixeda. ifheaping a plainteasploafooCanful ofke is
desired a little flavoring is beaten into
this mixture. This cake is sometimes
baked in a large dripping pan and cut
when cool, or it is baked in cake tins,
usually two,
It is in the filling vphere the variety
comes in. Sometimes it is a lemon or
orange custard cake; sometimes a
chocolate, caramel, cocoanut, or raisin
cream cake. Delicious filling is made
from half a eup of water, a tablespoon-
ful of butter, two or three of sugar and
the juice and grated rind of a lemon or
orange. This is allowed to come to a
boil when it is thickened with a little
corn -starch moistened with water. Va-
nilla or almond flavoring extract may
be used instead of the lemon or orange.
An unflavored custard may he used be-
tween the layers and sprinkled thickly
with cocoanut. When shredded cocoa-
nut is used the filling should he spread
on both layers in order that they will
adhere and not fall apart when apiece
of the cake is taken up.
Soft,, creamy icing is made by using
confectioners' or powdered sugar mois-
tened with a little hot water and stirred
until smooth. Cheeped nuts mixed
with the icing make a delicious filling,
as also does chopped raisins, stirred in
Aaust before spreading. Grated choco-
(1at5 melted in a dish placed in hot wa
ter and then mixed with the icing is
also very good for a filling. Plentyf
chocolate should he used. Caramel for
filling makes a fine tasting cake. To
make ittake two cups of granulated
sugar, two-thirds cup of cream or 'bilk
and butter the size of au egg. Scorch
t
a little of the sugar very carefully by
putting it in a pan on the heck of the
stove, then rate in the other ingredi-
eats, first heated. Let it boil about ten
minutes, then beat until almost cold,
and spread. A little choeolate added
to this is delicious, or it may be flavor-
ed with vanilla as desired.
Cup cakes baked in gem pans can be
made from this recipe. It a half cup-
ful of dried currants are added,, so
much the better. A loaf cake with rais-
ins, currants, citron anti flavoring in
it is especially good for a change, but
it requires a slower oven the.n when
baked in layers. If a little thought is
exercised there may be fresh cake on
the table every clay and not the same
kind either. This recipe is very simple
and when served in its variations will
be found very good.
HOMEMADE RUGS.
Pretty rugs are made of bits of flan-
nel of any color, the more colors the
better. Thread a coarse needle with
No. 8 machine thread., then double and
tie a knot in the end. Cut the flannel
in pieces or strips one inch wide, and.
run them in She middle lengthwise,,
draw them out to the end of the thread
as closely as possible one after another
until your thread is filled. Continue
int this way till you have sufficient to
make the rug. The strips should all
be cut on. the bias, then they will form
a pretty roll whelp run on the thread.
Have a foundation of burlap or tick-
ing of the size you want the rug and
sew the rolls you have prepared. to the
foundation, beginning in the middle.'.
The rugs may be made in a,ny shape
required. The edge may be .finished
with points or scallops cut from thick
cloth or several rows of braid.
Another pretty rug is made of bur-
lap. Sacks that grain' is put up in are
as good as new. Cut in strips two and
one-half inches wide, fringe an inch of
each edge, by pulling out the threads
that run lengthwise, double in the mid-
dle and sew to a foundation "over and
over" stitch, beginning on the edge of
the foundation. The burlap can be
colored orange, green or yellow and
when finished these rugs. resemble the
fine iambs' wool mats. They are just
the thing for halls and entries.
'Good rugs can. also be made of cast-
nff, knitted underwear. The old knit-
ted. cloth can be easily colored,, and
when that is done, cut in strips length-
wise. The strips should. be 11-2 inches
wide. Ravel one edge to the depth of
an inch and sew the other edge to the
foundation, lapping one row over the
other far .enough to cover the stitches.
by which it is fastened. The founda-
ttoni may be of any heavy cloth. The
first row should be sewed to the out-
er edge of the foundation and work
toward the center, finishing with a
double row in the middle.
BOILED . POTA;TESi,
Pare the potatoeswith sharp veget-
able knife, just as thin as possible, for
that part of the .tuber lying close to
the skin is richest in mineral salts, and
put each potato as peeled into a pan
of cold water to prevent discoloration.
Have ready, meanwhile, a kettle of
boiling water, and when the peeling
process as complete take the pota-
d .water, and covering
toe§ from the col n v ng
them with boiling salted water, set
them on the range, covered, to boil.
Twenty minutes will usually suffice,
but to test then use a skewer or fork;
and when they can be- pierced easily
he
remove at once from the fixe, pour of
all the water and set 'them. on the back
of the range, uncovered to steam dry
assisting that process occasionally
by
a slight shaking of the kettle.
1f one asks the reason why po-
4. ...I✓!..Mv -
tatoes should always be cooked in boil-
ing water, try the, following experi-
ment for proof : Take two cups in each
of which has been put a teaspoonful
of ordinary starch. Pour over one a
quarter of a• cupful of boiling water,
andover ve
r
the othere same th ams quantity
I of cold water, and observe the result.
The one over which the boiling water
was poured, stays in shape, °compact
i mass, while the one with the cold wat-
'er dissolves into a soft paste. The
potato is largely .composed of starch'
and from this trial any one may draw
hi
sown o n c
onolua
stone Ifyouwish �
'pulpy, watery potato, use olwater
1 but if a dry, mealy, snowy hall that
would delight the heart of Epicurus.
himself, always use boiling water.
DOMESTro RECIPES.
English Chow -Chow. --One cauliflow-
er; half pint string beans; six green
tomatoes; one pint small cucumbers,
two medium-sized ditto, sliced; half
pint small white onions, four small red
peppers. Separate the cauliflower and
peal the onions, Put the vegetables in
a stone rook in alternate layers with
salt, cover with cold water,weighting
them under a plate with a small stone
gar, to be prepared as follows: O
on top to keep them under the brine.
Leave them thre edays, then pour off
the brine and rinse them, then let
stand twenty-four hours in fresh wat-
er. They are now ready for the vine-
ne
gallon of vinegar; one teaspoonful each
of whole black pepper, whole cloves,
celery seed, white mustard seed, whole
mace, and grated horseradish; two tea-
spoonfuls tumerio; one and a half oups
of brown sugar and three tablespoon-
fuls of ground mustard. Bring the
vinegar to a boil, with the spices in
it add the veggetables, let them sim-
more five minutes take them out with
a perforated skimmer, into a stone
jar, pour the hot vinegar over them
and leave two days. Then drain the
vinegar off, heat it and add a table-
spoonful of curry powder. When it
!oils, return to the iekles and when
coil put into small bottles and seal.
This pickle is not ready for the table
under three weeks and is better for
standing a month.
Celery Pickle -One dozen heads of
celery chopped fine; cue -quarter pound
Mustard seed; one-quarter pound
ground mustard; two tablespoonfuls of
salt; three onions chopped fine; one.
tablespoonful of ground pepper; two
tablespoonfuls curry powder; two table-
spoonfuls of tumeric; two cups of sug-
ar, two quarts cider vinegar. Mix all
theuchingredients together with a little
of cold aadd to file re-
mainder and let all: simmer one hour,
celerythe and. all.
vinegThisr; is a neve recipe',
we have tried this fall and like very
m. -
SUGGESTIONS TO HOUSEKEEPERS.
To fry economically and properly it
is necessary to have fat enough to ine-
merse the article to bo fried. The C0131 -
mob way- of putting a couple of in-
ches of fat in a skillet and frying in
it is the worst' possible. The fat is
used up more quickly, and still the
article fried is apt to be fat -soaked.
Use a deep kettle and plenty of fat,
for economy's. sake.
An exchange asserts that the flavor
of quince preserves is finer, and more
mellow, and the pieces of fruit more
tender the second season after preserv-
ing it. But if the raw quince is steam-
ed tender, then put into a hot, heavy
sugar syrup and gently simmered. till
clear; it will not be hard or tough the
first year.
In selecting flour for bread, choose
that which is yellowish white, rather
granulated,, and which does not pack
easily. Suoh flour makes a strong and
elastic, dough, and is next, in quality,
to the whole wheat flours.
To wipe the pane in which you have
fried meat, or which has held grease
of any kind, with soft paper before
washing it, saves the hands, keeps the
dishwater cleaner and the dish -cloth
in better order.
It is said that alcohol and sweet oil,
two parts of alcohol to one of oil, will
whiten: old ivory that has become yel-
low with age.
AN EXCEPTION IN THIS CASE.
Tho Men Who Can head All Languages
Not In the Race.
There is a sign, familiar to all trav-
ellers in European and South American
countries, " translations made in all
languages," and this statement is of-
ten approximately true, as far as lan-
guages spoken by tourists or under-
stood by them are concerned. When it
comes, however, to " translating into
all languages," newspapers published
throughout the civilized world, there
is a very different story, for although
the languages in general use number
hardly twenty, the actual number of
languages in which newspapers are
published is eighty-three. That news:
papers should be published in English,
a language spoken by 120,000,000 per-
sons, in German or Russian, languages
spoken by 75,000,000 each, in French or
Spanish, spoken by 50,000,000 each, or
in Italian, spoken by 85,000,000, is as-
suredly not strange. But that a news-
paper should be published in the Sioux
language and several in the Basque
language spoken in some of the north-
ern provinces of Spain is somewhat ex-
traordinary. There are • newspapers
published in Frisian, in Georgian, 1n
Kalffir, in Livonian, in Rtomanese, Sia-
mese, Singhalese, and Tartar. Varied
as is this list, it does not include all
the languages in whish newspapers are
published. There are ethers publish-
o din the Maltese, in Maori, Lapp lan-
guage, Tammil, and Tschwvaschian.
There are newspapers in Javanese and
Japanese, in Canarese, and Cherokee,
in Malay and Malagasi, in Telagu and
Urdu, and there is one newspaper pub-
lished. ed . i
n Provincal, the language :: of
the troubadours of southeastern
France, Two, languages in which news-
papers are published are joined at the,
end of the list alphabetically, Vola -
Ink Weigh.
iand
Although there are eighty-three lan-
guages in which newspapers are pub-
lished throughout the- world with a
total circulation of more than 12,000,000
000 copies the overwhelming majority of
newspapers are to be found in four
countries -the United States, in which
there are 20,000 ; Great Britain, in
which there are 6,000 Germany with
5,500, and France with 4,001. Compared
with these figures, those of the other
countries are, relatively, insignificant:
qF MKn'y4M
1110111(mann'arlIpu111nIruIIdltflIIIIII nralge1n1 I1 .nm„..
(.9 UQ 1.
u((,, S.
AVegetablePreparationforAs-
similatiug the -Food andRegula-
ling the S toln.ch5 and eowels of
111 IMAN.L.M4...12=4211
Promotes"Di estion,Cheerful-
•ttess Vld Iest,Gontai ns neither
OPntin,Morphine nor l'ii fetal,
NNOTT MARC OTIC.
�9,m ea-
ieoir!�salAr-
.Artrre . J •
J'. p.' runt -
6,Cori ona2J.dm•
j��://g�ir,ilows I d -
it num iv:
Apperfect Remedy for Constipa-
tioh, Sour Stomach,Dierrhoea,
Worms,ConvulSions,Feverish-
uess andLOss of SLIER
TacSimilepSignature of
eine;ieri
'NEW YORK.
EXACT COPY OF WRAPPER.
SEE
THAT THE
FAC -SIMILE
SIGNATURE
—OF--
krttme
IS 0* THE
WRAPPER
01' EVERY
BOTTLT Or
Motor's is pnt np in ono-eizo bottles only. It
13 not sold in balk. Don't allow anyone to sell
you anything else on the plea or promise that it
is "just as goody” and "will answer every par.
pose.' 8"See that yoe get 0-A-$.T•0•L-I•A,
no fso-
almile
dgnatnro
of
1!s to
warp
�k� wrapper.
-1,400 in Italy. 1,000 in Austria, 850 in
Russia, a like number in Spain, 300 in
Belgium, 300 in Holland, 35 in Egypt,
40 in China, and 8 in Persia. Up to
a, few years ago there were several
newspapers published in Ireland part-
ly in English and Partly in Gaelic, and
some in Wales on the same plan.
THE PRINCESS AND HER PETS,
The Princess of Wales has been heard
to express the opinion that those per.,
sons who do not know how to take care
of pets ought not to be allowed to keep
them. At Sandringham she always in-
quires minutely into the arrangements
made for the comfort of her bixde d
animals, and when in residence there
she herself feeds the Australian birds
and the white doves. A girl 'tubo once
stayed at Sandringham. told thePrin-
cess about a bird in her possession,
which would probably be dead by the
time of her return home, as she bad
forgotten to leave any orders about
it. Her Royal Highness promptly re-
quested her to telegraph home and
order the bird to be sent down to her.
This leas done, and " Bullis " shared his
mistress' visit, It is a charming sight
to see the Princess when she goes into
the paddock to fondle her dogs. The
sixty and more animals seem moaned
to overturn their royal benefactor in
their excess of joy. But, enveloped in
a huge linen apron, with pockets, the
Princess allows them to spring up at
her, and merely. laugh at their shrill
yelps. Those gigantic, pockets hold
scraps of bread and biscuit, and soon
the tumult is quieted as these bounties
are divided.
THE HORROR SOCIAL.
The "Horror Social)",is the latest
function, at which every one is ex-
pected to bring that which be has the
most horror of. Alt one of these func-
tions held recently some of the ladies
took men, others mitre, castor oil, spid-
ers, bicycles and grammars.
HER STEP -,MA.
Wealthy Widower, to daughter -My
dear, I -ahem -I have concluded to
marry again, and the -the bride will
be Miss De Sweet. To be sure, there
is some difference in our ages, but er
-as she is so young, she will be fond
of society, you know, and will great-
ly enjoy going out with you.
Daughter, respectfully -Well, I'll
chaperon her.
Tho fac-
simile
signature
of
CARTE '
PILLS.
Sisk Headache and rel eve all the troubles Ind -
dent to a bilious state of the system, such as
Dizziness, Nausea. Drowelness Distress after
eating Paulo the Side, &e. While thelrmost
remarkable success has been shown in curing
Headache, yet CARTER'S Ltxree Lrvatt P[Lta
are equally valuable in Conattpation, curing
and preventing this annoying complaint, while.
they also correct all disorders of the stomach,
stimulate the liver and regulate the bowels.
Even If they only cured
Ache they would be almost priceless to those
who suffer from this distressing complaint,-
but fortunately their goodness does not en
here, and those who once try them will find
these little pills valuable in so many ways that
they will not be willing to do without them
But after all sink head
I
tate bane of so many lives that here towbars
we make our great boast. Our pills sure I1
while others do not. -
01515a'5 Ltz~rLg Ltvan PILLv areverysmalt
and very easy to take. One or two pills mate
a dose. They are strictly vegetable and do
not gripe or purge, but by their gentle action
please all who use them. In vials at 26 centet
Ave for $I. Soid everywhere, or sent by mail.
CASTER 1IEDICIITE 00., New Tori
i11 EMIL DOM hali 7'i
put IN SEALED 4o/4s
'4 ��HESJFEAVISI�O"tOr�F G�-
"MONSOON" TEA..,.
Ie packed under the supervision of the Tea growers,
and is advertised and sold by them as a sample of •
the best qualities of Indian and Ceylon Teas. For
that reason they see that none but the very fresh
leaves go into Monsoon packages.
That is why "Monsoon,"' the perfect Tea, can
be sold at the same price as inferior tea.
It is put up in sealed caddies of j6 lb., 1113. and
6 lbs, and sold in three flavours at lOc., 5Oc, and 60c.
STEEL, BATTER & GO., Front St., Toronto
sem-
THE r.IIETZ
DRIVING iiia 3A®g,/}�
R.
o.
er
b
ar
b
0
60 al o -
xrst ht t.
r York.
Speoiai term te, y
Canadian adi
aur
tD+�i , tamers,
�.5r��8 �.°se'r'.�fiw"o 4'aio
is about as near perfection as 50 years
of Lamp -Making can attain t It
burns kerosene and gives a powerful
clear white light, and will neither low
nor jar out. When out driving with
It the darkness easily keeps abouttwo
hundred feet ee
ahem..
def
your smartest
horse. When you want the very :est
Driving
L m
to
be.
I P had.
�.
d ask
your
de�rta o or the "Dietz.",.
We Issue a special batafo ue o this
Lamp and. If you ever prowl
after night-fall.interest around
$ it will Interest you,
'Tis mailed free
R.
E.
yy
f
CURE
BILIOUSNESS
CONSTIPATION
TI�AT Alii
SICK HEADACHE
LIVER "aND L
AL ER TRQi1P ES
NEEDS A STRONGER
MAK
Mr. 'E'iper-De Ellank is so lazy he IMO
to hire a valet to smoke for him.
Mrs. P. -I shouldn't: think he'd :have
to pay a 'Haan for, doing that.
Mr. Piper -But he ;speokos cigarettes
you see.