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L ?? ?OME SANITARY ASPECTS OF BREAD MAKING'. BY CTRCS EDSON, W. Health Commissioner, New York CRy.' r It is necessary, if one would understand the sanitary aspects of bread making, to fully comprehend the present theory held by scientists of germs and the part played by them in disease. The theory of disease germs is merely the name given to the knowledge had of those germs by medical men, a knowl^Arra ic tlio r?Bnlf nf inmimera ble experiments. Being this, the old term of a "theory" has become a misnomer. A germ of a disease is a plant. bo small that I do not know how to ex> press intelligibly to the general reader * its lack of size. When this germ is introduced into the blood or tissues of the body, its action appears to be analogous to that which takes place when yeast is added to dough. It attacks certain elements of the blood or tissues, and destroys them, at the same time producing new substances. I , "disease germs pound theh: But the germs of the greater part of the germ diseases, that is, of the infectious and contagions diseases, will develop or increase in number without being in the body of a human being, provided always you give them the proper conditions. Those conditions are to be found in dough which is being raised with yeast. They are warmth, moisture and the organic matter of the flour on which the germs, after certain changes, feedIt is necessary to remember at this point that yeast is germ growth, and when introduced into a mixture of glucose or starch, in the presence of warmth and moisture sets up a fermentation. If the mixture be a starchy dough the yeast first changes a portion or tne Btarcn into gmcose ana luen aecomposes the glucose by changing it into two new substances, viz., carbonic acid gas and alcohol. Now the glutten, which is also a constituent of dough and moist starch, affords, with the latter, an excellent nidus for the development of germs of disease as well as for the yeast germs. The germs of cholera, as of typhoid fever, would, if introduced into dough, find very favorable conditions for their growth. I do not wish to "pose" as an alarmist, nor am I willing to say there is very much chance of the germs of . typhus and of cholera reaching the stomachs of the people who eat bread which has been raised with yeast. But I have not the slightest cause to doubt that other diseases have been and will - be carried about in the bread. I have met journeymen bakers, suffering from cutaneous diseases, working the dough in the bread trough with naked hands and arms. I have no reason to suppose bakers are less liable to cutaneous diseases than any other men, and I know, as every house > . wile Knows, yeasi-raisea Dreaa must De worked a long time. This is an exceedingly objectionable thing from the standpoint of a physician for the reason that the germs of disease which are in the air and dust and on stairways and straps in street cars, are most often collected on the hands. Any person who has ever kneaded dongh understands the way in which the dough cleans the hands. This means that a ay germs whict may have found a lodging place on the hands of the baker before he makes up his (batch of bread are sure to find their way into the dough, and once there, to find all the conditions necessary for subdivision and growth. This is equivalent to saying that we must rely on heat to kill these germs, because it I . TOG ft is almost certain that they will be ! ' there; Now, underdone or doughy * bread is a form which every man and woman has seen. It is a belief as old as the hills that underdone bread is uuhealthful. This reputation has been earned for it by the experience of countless generations, and no careful mother will wish her children to eat bread that has not been thoroughly cooked. The reason given for this recognized unhealthfulness has been that the uncooked yeast dough is very difficult to digest. No one but a physician would be apt to think of disease germs which have not been killed during the process of baking as a cause of the sickness following the use of uncooked yeast bread. Yet this result from this cause is more than probable. I have not the slightest doubt that could we trace back some of the cases of illness which we meet in onr oractice we would find that # germs collected by the baker have found their way into the yeast bread, that the heat has not been sufficient to destroy them, that the uncooRe.'l yeast bread has been eaten and with it the colonies of germs, that they have found their way into the blood and that the call for our services which followed, has rounded off thi.* ser jence of events. I have already pointed out that the germs of disease are to be found in the air and dust. The longer any subi stance to be eaten is exposed to the air, the greater the chance that germs will be deposited on it. Bread raised with yeast is worked down or kneaded twice before being baked and this process may take anywhere from four hours to ten. It has. then, the chance of colloft.incr fliKpaqp rrprms diirin<7 this t>ro O O * cess of raising and it has two periods of working down or kneading during each of which it may gather the dirt containing the germs from the baker's hands. As no bread save that raised with yeast, goes through this long process of raising and kneading so no bread save that raised with yeast has so good a chance of gathering germs. What is meant by ''raising!' bread KSa33Sp&fe5?^ WAT INTO THE TEA ST BREAD.H is -worth, a few words. The rntrodaotion of the yeast Into the moist domgh' and .the addition of heat when'Uhe pan is placed near the tire produces an enormons growth o? the vea^t fungi? the yeast "germ," in other words. These fungi effect a destructive fermentation of a portion of the starchy matter of the fjjour?one of the most valuable nutrient elements in the flour. The fermentation produces carbonic acid gas, and this, having its origin in every little particle of the starch which is itself everywhere in the flour, pushes aside the particles of the dough to give itself room. This is what is called ' 'raising the bread." It needs but a glance to see that it is, in its effects on the dough, purely mechanical. The dough, which was before a close-grained mass, is now full of little holes, and when cooked io wTiftf tto Ardinarilr 1M tllio WUVUVIVU AO IIMWW n V v* call light. This porous quality of bread enables the stomach to rapidly and easily digest it, for the gastric juices quickly soak into and attack it from all sides. The fermentation of the dough, however, uses up a portion of the nutrient elements of the loaf. If it be possible, therefore, to produce a light porous loaf without this destruction and without the "kneading" process, which fills the dough with germs and filth, and without the long period during which the raising process goes on, the gain in food and the gain in the avoidance of the germs is exceedingly plain. But while we can easily see the dangers which attend the use of yeast it is certain that the vesiculating effect produced by it on the dough is to the last degree perfect. It is apparent that if we are to substitute any other system of bread making we must have one which will eiveus. first, mechanical results equally as good, that is, that will produce minute bubbles of carbonic acid gas throughout the mass of dough. Now it is in no way difficult to produce carbonic acid gas chemically, but when we are working at bread we must use such chemicals as are perfectly healthful. Fortunately these are not hard to find. The evils which attend the yedkmade bread are obviated by the use of a properly made, pure and wholesome baking powder in lieu of yeast. Bak J J jug powuers are cumpu&eu ui nu atiu and an alkali -which, if properly combined, should when they unite at once destroy themselves and produce carbonic acid gas. A good baking powder does its work while the loaf is in the oven, and having done it, disappears. zcr O? AIJLI CONCEIVABLE WATS OP RATSIT." But care is imperative in selecting the brand of baking powder to be certain that it is composed of non-injurious chemicals. Powders containing alum or those which are compounded from impure ingredients, or those which are not combined iu proper proportion or carefully mixed and which will leave either an acid or au alkali in the bread, must not be used. It is well to sound a note of warning in this direction or the change from the objectionable yeast to an impura baking powder will be a case of jumping from the frying pan into the fire. The best baking powder mjide is, as shown by analysis, the "Royal." It contains absolutely nothing but cream of tartar and soda, refined to a chemical purity, which when combined under the influence of heat and moisture produce carDomc aeia gas, ana naving done this, disappear. Its leavening strength has been found superior to other baking powders, and as far as I know, it is the only powder which will raise large bread perfectly. It* use avoida the lon^ period durtng whttf tlio yeast made donga must stand u order that the starch may ferment an. there is also no kneading necessary. Tho two materials used in the Royal cream of tartar and soda, are perfectlj harmless, even when eaten. Bat the,; are combined in exact compensator.! weights, so that when chemical actioi begins between thorn they practically disappear, the substance of both hav ing been taken up to form the carbon ic acid gas. More than this, th nroner method of nsinc the r>o"de! V A" " """ a A insures the most thorough mixing with the flonr. The proper quantity being taken, it is mixed with the flow and stirred around in it. Tho mix ture is then sifted several times anc this insures that in every part of +hi flour there shall be a few particles o the powder. The salt and milk or wa ter being added, the dough is made u] as quickly as possible and moulde: into the loaves. These are placed in the oven an< baked. Brit the very moment th warmth and moisture attack the mix ture of cream of tartar and soda, thes< two ingredients chemically combini and carbonic acid or leavening gas i evolved. The consequence may b seen at a glance, the bread is raisei during the time it is baking in th oven, and this is the most perfect o all conceivable methods of raising it Here, then, there is no chance fo germs of disease to get into the doug] and thence into tho stomach, mor than that the bread is necessarily a sweet as possible, there having beei no time during which it could sour Tills involves t-ne iacc tnai me urrai so made will keep longer, as it i8 les likely to be contaminated by the germ that affect the souring procsss. It will be strange if the crowds o visitors to the World's Fair do no greatly increase the number of con tagious diseases, which wo will have fc treat. Under these circumstances i it not folly of follies to open a singl channel through which these germ may reach us? Is it not the part o wisdom to watch with the greatest car ,all'that we eat and drink, and to sei that none but the safest and best meth ods are employed in the- preparatioi of our food? To me it seems a though there could be but one answe to questions like these. ' I have shown the danger of usin< the yeast raised bread, and with this] have shown how that danger may b< avoided. The ounce of preventioi ' l - ?jav? WHICH 1H lUIb IS liciiuci utuivuti or expensive is certainly worth manj pounds of curev and the best thinj about it is that it may be relied on almost absolutely. .Those who eat breac or biscuits or rolls made at home wit! Royal baking powder may be sure the;; have absolutely stopped one channe through which disease may read | them. ' Note.?Housekeepers desiring informa Hon In regard to the preparation of the breac which, for sanitary reasons, Dr. Edson sc 9trongly urges for general use. should write to the Royal Baking Powder Company, Nefl I York. ? i Hunting Seals With the Spear. Unlike the white men, the Neal Bay (Washington) Indians take most o their seals with the spear. Longprac tice makes them proficient in its use and unlucky is the 6eal that pops iti | head above the surface within a radiu of ten yards from their canoes. The; are as skilful in the management o their frail canoes as a Sioux -warrior i of his nimble pony. In their chas they use the native dugout, hewi bodily from some cedar tree. It i light and fragile, and rides the swell off the coast with the buoyancy c cork. There are two men sent adrift ii every canoe. With a long line at tached to his spear handle the marke man has his weather eyo out for hi sleek-coated victim. With unerrini aim he sends his dart through the seal and with this line draws it into th boat, where it is clubbed to death. They make use of the donble-bai reled gun, but are not in love with it Their chase seldom leads them beyom 'fifty or sixty miles seaward, and the; are thus enabled to run in and out a their pleasure and avoid the1 hoav gales. Sometimes they will follow th seal a long way north and generall; return well paid. Their range nortl and south as a general rule is confinei within the limits of Cape Disappoint ment on the north and Gray's Harbo on the south. Of the 400 men and youths on th reservation these may bo divided inti three classes, seal hunters, fishermei and farmers. There are some whi never go out on the chase, but stay a home and grow a few vegetables fruits, grass, etc., while others angl for the Balmon that are almost con 6t?ntly to be found in the waters whic) gurgle and spin about Cape Flatter; promontory. A steam schooner call at regular intervals and carries awa; the fruit6 of their trolling lines. Seattle Telegraph. Stanford's Consideration .for the Horsr In employing men to rvork at F&l Alto, the late Senator Stanford, o California, gave them the most stric orders. They were told never t strike, kick, or whip a horse, and hi instructions to his men were: "A] ways do a thing a little better thai anybody else, and you will succeed When you haddle a horse, treat him little better than any one else. Whe: you breed a horse, breed him to little better stock each time." It was in this way that Stanford revolutionized the horse-bre'eding o the country. He never ullowed on of his men to ill-use a horse, and the knew it. There are never noise o blows around the Palo Alto stables and the horses arc never frightened To show his feeling toward his liorsef the late Henry Vrooman once told o an occurrence when he was dinin with Senator Stanford. Just after th dinner, one of the drivers insisted the he must see the Senator. He wa ushered in, with blood over his fact which was badly cut. "John knocke me down,"' explained the man, rc ferring to one of ttie trainers. "What (liil yon do?" asked th Senator. "Nothing," replied the man. "But you must have done soni( thing; I want the truth," persiste the Senator. "Jkicked ahorse, and John knocke me down," said the man. "Those were John's instruction* and I think he did just right," eai [ the Senator. > FISHERIES EXHIBIT. 1 1 ONE OF THE. MOST COMPLETE TO BE SEEN AT THE FAIR. 7 T Many Specimens of Fresh and Salt ? Water Fish?Rare Marine Prol ductg?Anglers' Appliances T of Every Kind. A exhibit of Ibe r mr States Fish , Iff Commission at the Fair is displayed r /*% chiefly in the Gov^VT/f eminent. Building, 1 zSfe^tv' fv1/ *n which ^ occu9 l"es 15,000 f square feet of floor 3h*iS~-/ surface in the north p end of the building. It if-; located beI tweeix the exhibits of the Departments of the Interior and Agriculture. In ] addition to this space the commission e maintains a live fish exhibit in the . aquarium annex of the Fisheries Builda ing, the annex being circular and liav3 ing a diameter of 125 feet. The total s water capacity of the tanks is 140,000 | GAliE FISH. gallons, of which 40,000 are devoted to D the exhibit of marine animals and g plants. The surface of the, glass in the front of the aquaria aggregates j about 3000 square feet. In the center B of the aquarium building is a large 3 pool containing a mass of rocks, over which water is conveyed, and which j are ornamented by aqnatic plants. The aquaria are in two series, with a wide passage way between. The jiool is twenty-six feet in diameter, and, although not deep is large enough to ? maintain a great number of fishes, in| ? .y ^ j A GROUT O] * eluding several sturgeon and other large fish nearly five feet in length. ' The number of kinds of ani mals kept 3 alive in the aquarium is not far from 8 150. These have been gathered from ? various parts of the Mississippi valley, the great lakes, the Atlantic Ocean, and 8 recently a successful shipment was 6 brought from the Pacific in salt water. 11 The 40,000 gallons of salt water were 8 brought from the Atlantic in tank cars f at one time, and each car of the commission bringing a load of fish increases the supply by abont 2000 gallons. The experiment has proved so successful that the sea animals, tube worms, star fish, king crabs and many 8 other fishes have reproduced since ^ their arrival in Chicago. In the fresh-water section may be e found all the well-known ki^ds of trout, the pike trout, rainbow, lake, lochleven, black spotted, the grayling, j white fish, black bass, pike, pike perch, paddle fish, tench, buffalo, fresh-water ^ drum and a host of other fishes known to the angler and fishermen. The ^ marine tanks contains sheepshead, sea robins, tautog, sea bass, croker, spot, f HciiT). swell fish, bur fish, file fish, . r, / j skate, shark, remora, Bailor's choice, cunner, mummychoga, several kinds of sea turtles, ciabs, anemones, whelps, star fish, lobsters and pompano, beside some viviparous perch and other 8 fish from California. It is certain that fully two-thirds of all the people who enter the grounds visit the aqunrium, t and it is usually a matter of great difficulty to pass through the crowd of g visitors in that building. The collection in the Government Building was intended to show the ? . v_y ? WHIP RAT?3ULF DF MEXJCO. a methods and functions of the United States Fish Commission in its relation il to scientific inquiry, fish culturc and if the fisheries, three of the principal e divisions of the Fish Commission 01V ganization. The amount of money r available for this purpose was about ;, 890,000. Preparations were begun in 1. 1890 under the direction of the coin?, missioner, through his representative, f Captain J. W. Collins. In December, g 1892, Captain Collins severed his cone nection with the United States Fish it Commission and Dr. '1'. H. Bean, the is assistant iu charge of tho division ol ?, fish culture, was nominated ns repre(1 sentative and apjjroved by the Pres:; dent. Through the admirable anil painstaking supervision of Dr. Bean, e and the intelligent co-operation of his Anaialanla fVm ilvTllVvif at flin 1T Vlfl.M UCOiOVUli tOj WU\/ V/.l Ul Wl V MV vwv ? ...? . been brought to a state of perfeetiun never before attained. In - March, d 1893, the office of the exhibit was moved from Washington to Chicago, d and the installation of the collection was actively begun. * !, The exhibit illustrating scientific d inquiry was prepared under tho direction of Mr. Richard Rathbun, and that of fish cultoro by Mr. W. D. C. RavenclJ, with the co-operation of the commissioner. In the scientific inquiry section are to be found illustrations of FAIL F7SI7. the marine library and fish culture station at Wood's Holl, models and illustrations of the vessels of the commission, specimens of the seines, trolls, nets, dredges and other collecting apparatus, together with wire rope used in dredging operations and the other accessories for scraping the ocean bottom. The apparatus used in sorting an<? preserving collections is also shown. There is a model of the sounding machine used in deep sea work and there are examples of the various thermometers used in physical observations. The results of ssientilic ox plorations of the commission appear in the form of chnrts and models of the areas over which the vessels have made fheir investigations. In the cases preserved in alcohol or in a dry state are many curious animalp, both from the deep sea and from the surface?the cranoids, corale, crabs, sea pen, - starfish, sea robins, the various invertebrate animals that form the food of fishes and foraminifera, sponges, gores and mollusks. In this latter class extensive series of oysters are exhibited, which show the rato of growth on different kinds of bottoms, the method of attachment of the spat, the injuries brought about by star fish, grills and other enemies of the oyster. When it is considered that collections have been made in depths greater than three miles it will be evident that the apparatus successfully used in such operations is of great publio interest. This division is rounded ont by a collection of alxi^t 150 flexible casts of fishes pointed from the fresh or living specimens and re produced with exceeding faithfulness and skill. The apparatus used in the fisheries is well illustrated by means of models and full sized specimens of vessels, I boats and canoes, together with many P SEA LIONS. of tbo fittings anil instruments associated, with them, the pounds, seines, weirs poi seinss, c.istin* nsts, dip nets, trolls and dredges used for taking fish, oysters, clam) and other objects. , The lines used by commercial fishermen are to be found in great variety, from tha sinew and grass lines of the Indians and Esquimaux to the best quality of silk lines for the capture of salmon trout, bass and other game fish. They are supplemented by large exhibits of rods, reels, hooks,- etc., many of which have been lent to the commission by prominent manufacturer*.' The collection of artificial ? CAST OP A 120-POTJNX) TARPON. flies made by Chas. F. Orvis, of Manchester, Vt., numbers nearly 1000 specimens, anil is associated with photographs of fishing waters and angling scenes arranged by Mrs. Mary Orvis Marbury. Two striking features of this exhibit are the boats fully equipped for the pelagic capture of the fur seal and for the whale fisheries. For this portion of the exhibit also Mr. Henry W. Elliott lent the commission his extensive series of water color pictures I of seal life and Alaskan scenery, and from Dr. G. Brown Goode was obtained a fine series of pictures of game fish, accompanying his work published by the Scribners in 1890. One principal object in this portion of the exhibit has been to show the variations in fishing apjiaratus from the crudest forms in use among primitive people to the most recent devices of scientific anglers. Tho subject is likewise further illustrated by means of enlarged photographs and cartoons as well as statistical charts. The exhibit of the United States Fish Commission was the first department ready for the inspection of the public, and is certainly proving to be one of tho most popular.?Washington Star. A Straw Hat For a Horse. To protect the horse in hot weather som* thoughtful man hap cut holes in an old straw hat, thrust tho horse's ears through them?and there you are. Why Hhould not >i horse wear a hn.t thin boilinc hot weather ? Protect hin head. You need bis brains as well as bis muscles, and stewed brains are of no use to anybody. Don't cut your new straw bat up. but do somethiug to keep the horses bead cool.?Ne'v York Herald. Paper was in use in Egypt a? far back ae 2300 B. C. $ CURIOUS FACTS. h Paper-making ranks Sflh among oar ' ? industries. The Pioman rapper 'was in three ? courses?soups, meats and fruits. * The King of Siam wears & golden y hat which weighs twenty-seven pounds. ^ The use of cotton cloth was brought to Europe by the Saracens, A. D. 800. |r A one-armed resident of Youcalla, Oregon, built, during the past mouth, a house twenty-four feet square without assistance. fc M. W. Thomas, of Richmond, Va , p waved his arm to his wife out of the open window of a moving railroad car h one' day recently and had it badly broken. It was hard to account for P the accident, but his arm is supposed = to have struck the mail-bag catcher. The discovery of the process of tinting white paper was the result of sheer carelessness. The wife of an English paper-maker named East accidentally dropped tne '"blue uag into a vat 01 pulp, "where it lay long enough to give the entire mass a bluish tint before she could recover it. The ibis, the sacred bird of Egypt, is occasionally met with in the South, particularly in Florida. In St. Augustine and other coast towns the birds" are frequently seen perched on the ridge of the roof of house or stable. They are easily tamed, and seem fond of human company. The age of the lat J dragon tree of Orotava was variously estimated at , from 6000 to 10,000 years. On the :> lowest estimate it surpassed not only j Domesday oaks and Soma cypresses, ] but the Hedsoi; yew, with its 3200 i years, and Alphonse Karr's baobabs of \ Senegal. Balfour gives the ages, as 1 ascertained by De Candolie, of the cy- ] press as 350 years, the oak 1500, the : yew 2820 and the baobab as probably the same as the yew. En the Dome of St. Paul's Cathedral. There is only one St. Paul's, and \ upon the summit of its dome there is < but one ball. At long intervals a Lon- ] I J ? ^ o nnrifll 1 UUJ1C1, auu mvi?7 Ai?v|uvu?tj ? . climbs to this ball and sticks his head ! ] and shoulders inside. Having done 1 this and looked upon the heart of the ' world from the stone gallery and the ( golden gallery, and upon the congregation from the whispering gallery, he j returns to earth and tells his friends < and acquaintances of his feat, and ad- . vises them to follow his example. The j number of persons who make this pil- j grimage averages about forty per day. To reach the ball it is necessary to climb 640 steps of many varieties. The ( proportions of the gilded globe are in perfect keeping with its surroundings. It has a diameter of six feet, and twelve persons can stand within its walls. It weighs 5600 pounds.' The gilded cross that towers above it is fifteen feet in height. From this ball nearly all London is seen on a clear day. Why there are so many kinds of steps in the cathe- ^ dral no one pretends to explain. It a the opinion of those who have counted _ them, to climb these steps is equal to jj covering twenty miles on an ordinary road. It is universally considered, ' however, that the return journey is ' equal to a Russian bath. The first steps are of wood. These are succeeded ? by steps of stone, and these in t^urn by * iron ones. Then there are ladders, \ some with a gentle slant, while others i - -stand so straight that to those who j climb they appear to lean backward, c The first ladder stands on the crown of * second dome, where an officer gives necessary directions to such men as want to see the ball, for few try to go above the crown of the dome, being content to rest there and watch some exceptionally active sightseer do the rest.?Chicago Herald. Measuring the Power of Light. I TTia mofhnfl of mpft?uirin<r the candle I *UW w. ( O | power of light is simply to move an | object along a graded scale, away from the light, until it ceases to a shadow; f a mark on the scale at this point indi- 1 eating the candle power of the flame. '] It is apparent that the shadows .thrown are to a great extent dependent on the intensity of the light. Thus water gas, which givqs a more intense light to a given area than coal gas, casts a strong shadow m the measuring machine, but when put to practical use it does not illuminate a room so well, not having so great diffusive power as a coal gas light of the same measured candle power. An analogous case is that of the sixteen candle power incandescent light. It is very intense, but does not illuminate a room so well as a gaslight of equal candle power.? New York Telegram. How Air Resists a Locomotive. Experiments made by the scientists ( appointed for that purpose by the French Government, show that tho ! resistance of the atmosphere to the j motion of a high speed train often amounts to half the total resistance which the locomotive must overcome. j Two engines, of which the resistance was measured repeatedly and found to j be nineteen pounds per ton at thirty- j seven miles per hour, were couple I j together and again tried. In the second trial the resistance fell to fourteen pounds per ton. th9 Becond engine being shielded from atmospheric resistance by the first. It strikes m9 that there is an idea for some inventor half unmasked in this item. ?St. Louis Republic. smmmma In the form C? a running sore on my ankle, four ^ 4' physicians failed to care. / / 3 1 then commenced tak- I Vjgk ^ I ins Hood's Sarrft-iarillu, I J J ^ f'ti) iirnl using Hood's Olive 2. , L:,t-?\&l J Ointment,and at the end /? Vj<'J til' two years I whs com- j'ietely cured. and have I f| bal no trouble with it -g I East Taunton. Mas?. Remember, I HOOD'S SARSAPAR1LLA CURES. | lloori'n I'illn cure liver IIIf, jaundice, blllou* | rrss, Meic neiuinev and <onsin>a;ioii. q X Y X U?3 { OHITPC HIIDCn SENU ror *"KKR Circular , nul | Kc In U ti t U J. S. Klein. Bt-llcvllly.N'. T j HARD RUBBER rupture:. {] TRUSSES tlcularx. I>R.MEELi?Y A: CO.. 35 8.11th S>t,.Philftda. rJENS!ON??r."ifo0o?5.c: I "Successfully Prosecutes Claims. Late Principal Examiner u.8. Penaion Bureau. Symulaet war, lS*4ju<Ucatiucclalnw, atty viuca. / f w ' fj \ mmm, ..j : Hm'aTlto! We offer One Hundred Dollars Reward tor ny case of Catarrh that cannot be cured by [all's "Catarrh Care. _ P. J.Cheney & Co., Props., Toledo, O. We, the undersigned, have known F. J. Cheey for the last 15 years, and believe him persctlj honorable in all boslne3R transact Ion* ad financially able to carry out any oblige on made by their firm, Vest & Tkuax, Wholesale Druggists, Toledo,. Ohio. Saldino, Kik*ah & Ma avis, Wholesale DruggiBta, Toledo, Ohio. HaTa Catarrh Cure la taken internally, actig directly upon the blood and mucous Borices of the system. Price, 75c. per bottle, ttold. 7 all Druggists. Testimonials free. We Care Rupture. No matter of how long standing. Writ? >r free treatise, testimonials, etc., to 8. J. bllensworth & Co., Owego, Tioga Co., N. Y. rice $1; by mall, >1.15. For Pneumonia, no other cough syrup equals atch's Universal. 25 cents at druggists. , A wonderful stomach corrector?Beechamls i ills. Beecham'n -no others. 25 cents a box. Brings comfort and improvement and tends to oersonal enjoyment when rightly usea. The many, who live better than others and enjoy life more, with. less expenditure, by more promptly adapting the world's best products to > the needs of physical being, will attest the value to health of the pure liquid laxative principles embraced in the remedy, Svrup of Figs. Its excellence is due to its presenting In the form most acceptable and pleasintvto the taste, the refreshing and truly ^ beneficial properties of a perfect laxitive ineffectually cleafetfrng the system, impelling colds, headaches and fevers ma permanently curing constipation. [t has eiven satisfaction to millions and net with the apprtf^aTof the m&licaL profession, because fleets t>n thi Kiduejrs, liver and Bowafs without weakening them and it is perfectly free from jvery objcctionablejsubstance. Syrup of Figs is for sale by all drug* gists in 50c and$l bottles, but it is manifactured by the California Fig Syrup Jo. only, whose name is printed on every package, also the name, Syrup of Figs, uid being well informed, you will not- ,i iccept any substitute if offered. >1 August Flower" I had been troubled five month* j rith Dyspepsia. I had a fullness ,fter eating, and a heavy load in the>it of my stomach. Sometimes a. leathly sickness would overtake tie. I was working for ThomasJcHenry, Dr uggist, Allegheny City, ?a., in whose employ I had been for even years. I used August Flower or two weeks. I was relieved of all rouble. I can now eat things I, lared not touch before. I have rained twenty pounds since my re:overy. J. D. Cox. Allegheny. Pa. <P> W y>50.rowTfcSseTiJwit"woT^ufe ? , An agreeable Larstire anflNwvJ Tosro. (old by Druffsrfrta or sent by mail. too^oOo. md fLOOper package. Samples free. \Wf\ VA The Favorite Toecamsa ikw tlwfor^eTeethandBreath, ITHE KIND i | THAT CURES! I JEROME BAIX, S K Wktrrfoitl, N. T. TORTURING I * | Headache for 10 Years!"! j Dana's Sarsaparilla | ^ "I WAS CUBED!" m s Mb. bat.t. was thr. mn max to rracnas* 85 BDANA'S is Coiioka. Lhstkk as Hitzllh youS the llESl'lt. M Idana Sarsafarilla Co.: H tinNTLF.MEN:? I hive been a tutferer fromJB SHeadarhe the Inst teu year*. Urns jgfiil 1 < in uac uf our locsl paper* mn a-Jvcrtitr-^E merit of your medicine, aua tcitimoaUIi of it*Br gwondrrful euro*. B. B I decided to try one bottle. The first bot!Ir|S; Hrrrttly relieved me, and lir the lime I had taken BR Hfwo more bottle* 1 WAS CI HED. 1 cangj rccommcDil iQj ? DANA'S g 1 SARSAPARILLA I u > tare un<l rellnlile medlclnc. " 33 H-?necttuIiy yoar?. g WMerfortl, N. V. JEROME BALL. gg * Tlif t.-uih of ilr. Boll's itatemrnt If certified to-EK Sbv M. McDERMOTT, Eg, DB Cuhoci, X. T. Piumtiacist. MB HI Dana Sarsaparlila Co.. Belfast, Maine. fl ianoa, Injure the iron ana ourn rea. I' Tne Rising Sun Stove ?-olt?n <o Brilliant Odor* I ? #. Durable, and the consumer pays for ttc U* I at gUss package wltii every purchase. PIeo'b Remedy tor Catarrh la the BP BcbU Easiest to Use, and Cheapest. HiBold by drueglzi* or sent by mail, 15=1.