The Abbeville press and banner. (Abbeville, S.C.) 1869-1924, August 30, 1893, Image 3
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.