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Les diagrammes suivants illustrent la mithode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) M ^PPI-IED IIVHGE I ^K '653 Tosl Main SIretl S'^ Rochei^ler. New Vork 14609 USA ■^S (716) «82 -0300 - Phone ^K (716) 2B8- 5989 -Fax (I WROUGHT IRON RANGE CO. Founded 1864. Piiid-up Capital $i,oo(>.u<>4>. H 1 m- Ihk '"'4 ■AT SOI.K MANU1'ACTL!KKRS AND I'ATl'.N TKKS OK THE KI;N()\VNK.I) HOME COMFORT STEKIv RANGES -R>K PRIVATI-: FAMILIES, H{)TF:LS, RESTAURANTS, I'UBLIC INSTITUTIONS, ARM\' POSTS, DINIXc; CARS AND sri-:AMHoArs. MADE ALMOST KXCLUSIVELV OV MMA.V.MiLK IRON AND WROrCIlT SlKKl , WITH ASBESTOS LINED END-FI,UES. AI.SlI MANl'KA< TURKKS OK HOTEL KITCHEN UTENSILS, AN1> HOME COMFORT STEEL HOT-AIR FURNACES. OFFICE, SALP:SR00M AMD FACTOIW 70 to 76 Pearl Street, TORONTO, ONT. SAINT LOUIS, MO.. U. S. A. sriiiiiii COITION, 1894. ( O C. '. ,. O - C''^H '--^ HOME COMKOBT RANUE COOK BOOK. A THE WROUGHT IRON RAiNGE COMPANY, BUSINESS HISTORY. In 1850 the present stocklioklorn commenced selling stoves in Illinois aH agents. In 1861 one of tlieni lu'^an Imshiess with his limited means saved from small salary. In 1864 two of them, who are now the prineipal stockholders, founded the present extensive luMincM. In 18S1 the Wroii;;lil Iron Uaiif^e Co. was incorporated, with a capital stociv of $30,000, for the pur- pose of sidling Wrougiit Iron Ranges purchased from other maniifaetiirers. It Foon hecamc neeegsary for the Company to manufacture their own goods, and a temporary factory was started. In 1883 the Uompaiiy purchased the northwest corner of Washington Avenue and Nineteenth Street and erected a portion of their i)resent factory. In 18Si llie growth of the business necessitated the use of more capital, and tlie capital stocii of the Company was increased to $r)()O,00v), In 188!) tlic Company purcliased the balance of the block, and now their olllces and factory cover the whole property— one entire city block. In 1803, to meet the rcipnrements of the business, the capital stock was again Increased to $1,000,000 fully paid. The reputation of Home Comfort Kangcs Is not only llrmly e8tal)li8hed throughout the entire United States, but has reached many foreign countries. This has been especially noticeable in Canada, and the demand from that country became so pressing that It was necessary to provide for a direct supply to Its people, and the Company established a factory at Toronto, Ontario, for the manufacture of their goods, and are now prepared to All all orders for Hotel and Family Ranges and complete Hotel Kitchen Outlits for the Dominion. NOTICE— SPECIAL. 1. Our Home Comfort Range, as illustrated on page 5, Is sold at one uniform price throughout Canada and the United States, and only from our own wagons, by our own salesmen, from whom we exact the strictest honesty and fair dealing in all transactions with their customers. 2. Any erasures or alterations upon notes or warrants, or any endorsements whatever, except tor cash paid, or for meals or lodgings, are positively prohibited. 3. We furnish our salesmen with lithographed receipts, numbered and signed with fao-simile of name as below, which are charged to them as cash, and are used by them in payment of bills to custo- mers, or for cash received from parties who are indebted to us for Home Comfort Ranges. 4. We were led to the adoption of these receipts, partly for the protection of ourselves, but more for the protection of our customers against irresponsible persons who might attempt to collect money on notes and sign receipt for the same. 5. We caution our customers that no receipts for money, bills or any claims whatever, will be accepted in full or part payment of any note held by us, unless endorsed on the note in writing, except the receipts above named, and then only in the manner specltled on its face. 6. Neither will we recognize any agreement outside of the guarantee which Is signed with fac- simile of Company's signature, nor any erasures, alterations or additions to its printed conditions. NO OLD STOVES TAKEN OR ACCEPTED IN PART PAYMENT FOR HOME COMFORT RANGES. "» >. w Stiltos, of hull Proof W tinned of stcc' Conifo: Tl the ov( Oi wrougl mid pi Eii affordii uppreci Tl duinp ^ own dc is conv W Kanges Oi gratuit.< R*>., IIOMK iOMFOKT UANdK t(H)K HOOK. 8 Till' illiislratii)ii on pnjrc fi of this cdilion is a fac-similo (tf our improved HOME COMFORT STEEL RANGE No. GG. We have wold 277, 18H Flonic (\)mfort Haii^jjcs (o Jaiiuarv, 1^0 1, in tlio lliiitod States, Canada and fort'ifrn countrios. Our rani:i"s arc l)ottcr adapted to llie wants of housekeepers, and give better <;eneral satisfaction than any others manufactured. Proof of the assertion is the great nund)er sold. Wo furnish with this range, two steel skillets, two steel griddles, one steel pot tinned inside, one each steel pot and tea kettle enamelled inside and out, and one set of steel drip pans, nil of our own selected designs and furnished only witli our Home Comfort Kanges. The end flues of our ranges are lined with asbestos lK)ard, retaining the heat in the oven, where it is required. Our ranges arc ( • -tructed almost wholly of malleable iron and cold-rolled wrought .steel; are nearly indestructible, and will last a iifetinii' if properly used and protected from dampness. Each range has a IS-gallon planished copper reservoir attaehetl to left side, affording an ample supply of hot water at no addl'jonal expense for fuel — aoniething appreciated by every family. The upper warming closet, lower warming closet, side extension shelf, sifting duiup grate, fingered tire-box lining, and MALLEABLE WATER HEATERS are our own design and used only with HOME COMFORT RANGES. Our drop oven (U)or is convenient as a receiving shelf for dishes or pans from tiie oven. We refer to testimonials from thousands of customers using Home Comfcu-t Kanges, which will be found, herein. ^ Our Home Comfort Range Cook Hook is not for sale, but is printed solely for gratuitous distribution among our customers. DIRECTIONS FOR OPERATING HOME COMFORT RANGES FTRST.—To insure perfect draughb in the Home Comfort Ban^e it .should hare an independenf //ue; see that all openings around the pipe are closed, and that there are no other openings into the /lue alwve or helow, and that the cliininei/ or pipe projects a sufjicient height above the roof to give free egress for the smoke. SECOXB.— Before starting a fire, clean out the fire box and ash pan, and see that there is sujjieient water in the reservoir to cover both pipes, push hack, rod on the right side of range to open damper on rear, then start fire with kindling and dry fuel. Soon as the fire is well started, pull forward rod, closing damper, av . never allow It to be open except in starting a fire. THIHD.—Do not try to bake until the oven is thoroughly heated, and then leave the oven door closed until the bread, has had, time to he well done. The tivie necessary to bake can be ascertained by a few trials. If a quick, hot oven is desired, open the draught slide in front under fire door. If a slow, gradual heat is wanted, close draught slide to extent required. JSfo article ordinarily used in the family is found so much fault with as a badly baking oven. The fault may be with the cook, the draught, or the fuel. These matters need attention, particularly the draught and fuel. FOURTH.— Clean the flues thoroughly through the soot door once a, week. It requires but little time and the range works much better. It will also protect it from injury by dampness collecting in the soot. Kever allow the ashes to accumulate in the ash pan or under it, as the alkali in ashes is very injurious to the range. FIFTH— Secure the range from rust. If the roof, or the opening around the flue or pipe admits water, repair at once, as the durabil- ity of the range depends greatly on its being kept dry. Wherever pos- sible a flue should be built so as to allow the use of an elbow, as this protects the range from rain and, rust. . Keep the range clean by rubbing it with dish cloth after cooking a meal. In extj'cme cold weather the water should be dipped from reservoir at night to prevent freezing, and replaced next morning before fire is started. The above directions are necessary to the successful operation and preser- vation of the Home Comfort Range. WROUGHT IRON RANGE CO. TORONTO. ONT. AND ST. LOUIS. MO. HOMK roMKOKT UAMIF, CHOK HOOK. KN6ES Ttnn^e it I the })ipe alwve or ht above and ash wer both on roar, e is well it to be heated, Inie to he nj a few in front ^Jit slide ch fault ook, the arly the }r once a 'tier. It ot. ler it, 05 opening durabil- ipcs, pasli hack rod on the riLilit side of ran Lie to open damper on rear, then, start fire with kindling and drij fuel. Soon as tlie jire is well started pall forward, rod closing damper, and never allow it tO be open except In starting a fire. TH I h'D.Do noi trij to hake an til tlie oven is thoroaghhi heated, and, tlien. leave the oven door closed until the hread h(ts had. lime to be well done. The time necessary to bake can. be ascertained by a few trials. Tf a quick, hot oven is desired, open the draught slide in front u.nder Jire door, Tf a slow, gradual heat is wanted, close draught slide to e.vtent required. JVo article ordinarily used, in the family is found .so much fault with as a badly baking oven. The fault may be uu'th tlie cook, the draught, or the fuel. These matters need attention, particularly the drau'Jiht and fuel. FOVIITIL— Clean the Jiues thoroughly through, the .soot door once a, week. It requires hut little time and. the range works much better. Tt will also protect it from injury by dampness collecting in the soot. Kever allow the ashes to accumulate in the ash pan or under it, a.t the alkali in ashes is very injurious to the range. F I CTIL— Secure the range from rust. If tJie roof, or the o])ening around, the jiae or pipe admits water, repair al once, as the durabil- ity of the range depends greatly on its being kept dry. Wherever pos- sible a Jlue should be built so as to allow the use of an elbow, as this protects the range from rain and rust. . Keep the i-ango clean by rubbing it a.^ith dish cloth after cooking a meal. Tn, extreme cold weather the water should be dipped from reservoir at night to prevent freezing, and replaced next morning before fire is .started. riir ahove, directionti arc necessary to the successful operation and preser- vation of tlie Home Comfort Range. WROUGHT IRON RANGE GO. TORONTO. ONT. AND ST. LOUIS. MO. HOMK (KMUHIT i:A\(iK (Ouh HOCK. ftNGES Ifdni^e it ' ///(' ///pe (I /wrr or hi a hove lUirf ash }Vrr both on ii'dT, e is W)'U, it to be ' hcaiod, hue to he nj (I few ill front ^ht slide eh fauJt ook, the arly the n' once cv 'ttcr. It ot. lev it, Oft oprning riurnhil- ever pos- , as this cooking •eservoir re fire is d preser- CO. US. MO. 2TT,155 Home Comfort Ranges Sold to January, 1894. SEE DIRECTIONS FOR OPERATING OPPOSITE PAGE RANGE No. 66. Sold only from our Wagons by our Traveling Salesmen. HOME COMFORT KANOE COOK HOOK. SOLID STEEL COOKING UTENSILS. I'ot. Tinned Inside. Kottle. Enameled Inside and Out. Tea Keltlo. Enameled Inside and Out. Drip and Bread I'ans. Bpider. Giiddli'. tho 71. \ T,. ?"''^'"^' ^^'"'"' '•'P'-««<'""''' '">ove are. like our "Home Comfort Steel KangeR ," he best goods o.hc k.n.l i„ ,ho world. We l.ave ,uke„ special pai„« to Introduce these goods with oir ranges, .nnd a full set as represented above is furnished with each range sold, will notlVsorb gr"°.t."'' '"destructible, and n.ore particularly they are clean and free from rust and The porcelain lining effectually prevents any danger when cooking fruits or acids. The«e .^oodt arc made cspcci.aily for us. uud sold only with our Home Comfort Uanges. " m rf" IIOMK COMrORT liANOK COOK liOoK. OUR EXHIBIT 1893, ON WHICH WE KECEIV KU THK HKUIEST AWAROS. WROUGHT IRON RANCE CO. FOUNDED 1864 ill I I. .11, III "A\LL riii\(^,s co.Mi- TO niosi- who wan AXi> ■' llli;\ AM. t'iMl- ( )l K' WAN." ''"!"■ M''l.il- ;ii III'' \'\\ (iiir;iii. iA|H,nii(.ii ill i;;;;:.. llii:lif>i A\\;iiil> ,11 ilic WiuM"^ ( (iliiiiiliiiiii i:\iM..iii,,i) in i;;!i;;. -I nil ■'■''!' 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Il.ill l.'au'.;.' |i.',,j,ir :, l llial llii. lii'.-iiHitiil lilm 1,,.. „ ,. |,,. ■ iii.ii ,,, ,.,,, , wai'li.ilii' wh.ii 11)111. .,iiiijr f,,i- jii'i/,., „f ,.,,„, liii'ml.ilii.n- i.f till. |,,|i,;i.. [From tlid St. Loiii.i ainbf-DemoinU. N'ovfiiibiT ;». Is'.ct. | ALL THINGS COME TO THOSE WHO WAIT" ANO "THEV ALU COMB OUR WAY." Four 3It'(liils at tho New Orleans Kxpositioii in !{»{;,. Highest Awards at the Workl's Coluinbiaii Exposition in Um. Home Coiiifort Steel and Malleable RaiKjes I^ead all oLli The AVroiifjlit Iron Uanj^c Conipimv of this v.\ tinguishod iimiil.s in th(!ir floods, us follows : For hotel and family ranges made of wroufjht Pti^el and malleable iron; for llie |)raetical inlro- dnclion of inallealilf iion in Ilie niauMfaitiiire of ranjjes, wliieh ffives increased stren-rth with lightness and diiraliilily; especially for llie man- ner of secnrinjr, siipportinj; and'strenf^llK^iinj; the «ialleal)lt! iron ran<;e tops, effeotmilly pre" ventin;; wurpinj; and eraekin^. For exeellenee of desifun and finish; tlrst-class material and ;]jo,.d workmanship Ihronghont. For a malleable iron waterhaek with a safety valve, which prevents damage from freezing water. ^ For an excellent and attractive exhihit of hotel and family ran<;es ami appliances for hotel or restaurant, use. iiiclndin-i; a broiler, sand oven, steam anrritoiy in the Inion, it is pleasing to note the grand su'ccess that has at- tended their efforts to proiluce a line of goods made exclusively for hotels and restanrantsrpiib- lic institutions, etc., and on which tbev also re- ceived the highest awards, as above noted. Hotel kitchen outlining has became a specialty with this company, and wherever they have placed their goods they have given the greatest satisfaction. The history of the Wrought iron Range Com- pany is so closely interwoven with that of St. Louis that one is not complete without Hie other. The history of St. Louis can never be written without reference to the establishment of the Wroii;;ht Iron Hiiiige Coinpany. Thi'ir patrons in the East! West. North and South will be glad t() learn of the tribiilc- paid this company by the Judges of Awards at the laK' World's Exposition. (From The llepniilir, October 27, 1893. ALL THEIR OVS^N WAV. The Wrouglit Iron Ran.i?e Conii»aiiy Capture Six ^^ orhl's Fair Prizes. Missouri is beyond question the banner state, and St. Louis the laurel city in capturing World's Fair prizes. To secure an award of merit and recognition from the Columbian Exposition, where competition is so sharp and eoniiirehen- sive, and opi)osition so keen and vigorous, must necessarily bespeak undue merit and excellence for the article exhibited. Thf> m.-.=t ment awanl wa.^ granto.i on liuiiie Coinfott goods manufactured exclusivelv liv the Wrought lion Kange Companv, whose factory and spacious salesrooms are located on WashiiKr- ton and Lucas Avenues and Nineteenth ai7d Twentieth Streets, with a down-town salc.-rooiii at 1001 Olive Street. The ilistingiiished merits and superior i|ualities of their cooking apparatus securcil here, a> well as at all former places where placed on exhibi- tion for test, first award of merit. The commodious factory of Ibis concern is be- decked in gay attire, proclaiming tlie victory so worthily won. Hliie, thr- <'mlili'in of a victorv, is liberally draped, and none look more becoii'i- ingor wear it with more grace than tlie Wrought Iron I{ange [icoplc a fact clearly in j The end fhios being lined with heavy asbestos board, the heat is retained in the ranee and not radiated in the kitchen. They are fitted with MaUenhh Tron Water Heaters, which arc far superior to " pipes," are stronger, more dural)le, heat (piicker, and will never burn out if kept supplied with water. The drop oven doors practically form a shelf in front of each oven. The top warming closet and warming closet under oven give over double the amomU of amilaole space for setting prepared dishes or for warming plates, etc. No dust, ashes or gas can enter the oven of a Home Comfort Range. In beauty of design and eh-gance of finish they excel all others. In material and workmanship they arc equaled by none. All frames, doors, toji rims, and other parts subject to strain are made of the best qiialitv of malleable iron. ' Oiir grates are simple in operation, easy to clean and proof against formation of clinkers Jure-box linings having projections or fingers on front, permitting ashes to accumulate be- tween (ashes being a non-conductor of heat), and having open space on back, allowing a current ol air to pass behind, thus preventing the linings from burning out for a number of years llieir durability, ease of management, small consumption of fuel, and perfect bakinc and cooking, make them the best article in their line in the market. IIoMK (!o.MFORT IlANOES are as superior to all competing ranges as they are to the old-stvle cast-iron stoves. do j ^t dujic J. M. D. L. IIOMK (.OMKOin' K.V.NdK ( OOK HOOK. 11 OUR METHOD OF DOING BUSINESS. :her is uniformly. ges, as they ic riinge and pipes," are water. amount of best quality ' clinkers, iimuhite bo- ng a current y^ears. baking and he old-style To correct tlie impression that sometimoa prevails amonjr the people, that in buying a Home Comfort llango from our wagons they arc buying from agents, «•<> wish to state that i)ur traveling salesme:? are in our employ as .salesmen only, und not as agents. Tlicy .in- paid a flxed salary to introduce and sell our Home Comfort Steel Hunger at on,, niiifonn price. Many of th im, with families dependent upon liicm, .■xpen.l a large proportion of their salaries and all their expense money among their customers. The Wrought Iron Range Company employs aas salesmen, assigned to duly in every portion of the United ;:5tates and Canada, who are con.stanlly on tiie road in the interest of the Company and its customers. From all sections where our superintendents and salesmen are and have been located, we are continually receiving testimonials which speak in liu; highest terms of their ability, integrity, courtesy and prompt attention to business. As they sell great numbers of our ranges and are constantly handling large sums of money, it is no sniall eompii^ ment to say that our trust is never betrayed. As we consider the interests of our customers an element in our business, we investigate most carefully the character and conduct t.f thos.; wiiom we employ, and feel confident that our representatives are gentlemen worthy of respect and trust. To facilitate our business, and reach directly the purchasers, we have divided out- work into Departments, under charge of General Superintendents, each having control of several divisions of salesmen, who are in charge of Division Superintendents, and they are held respon Bible for the work and conduct of the men under their charge, and for the property of liie Company. Below we give a list of our pros. nt General and Division SupcrinUmdents: H. A. Knoman, L. H. Parker, 9H^ C. A. Day, H^^B W. C. Blaokmore, H^H T. A. Brashear, H^^H J. M. PiRTLE, ^^^v 8. McCOKT, l^Km L. p. Henley, WF/ J. M. Brabhear, w^- D. L. Carter, GENERAL SUPERINTENDENTS. W. C. Moore, K. U. Jk.nninoh, DIVISION SUPERINTENDENTS. R. S. Bradshaw, N. C. Winston, B. P. Scott, E. T. Russell, J. N. Miller, L. P. Lack, R. L. Crijtciikikld, J. M. Emurkk, .N. \\. Do/.ier, A. .) KlI.I.KN. W. W. Ballew, F. T. Nkal, B. W. Lanius, J. B. Lynch, K. F. Dixon, A. D. P-RASIfKAK, W. W. CULVKR, .lu. J. H. Lollar. 12 IIOMK CO.MKOUT lUNdK CnOh HOOK. BREAKFAST. OAT MICAI.. One piip of oiit iDoiiI, ono nnd u half oimrts of •pold wafer, and <)ii(« iirul a half teaspoons of salt. Let the water hoil. 11(1111- in the oat meal sjowk- stirrnifr all the lime so l( will not In add salt,' nnd boll slowly for at least two hours. It is « jfood plan to eook the oat meal the da v before preparinjr it for breakfast by adding a little water and healing it through. OATMKAI. rOKIUDOE. One iK'apinjr enpfiil of oalmeal to one (piart of hoilinir water, and one leaspoonfiil of salt. Itoil twenty minutes. The water should be salted and boiling wlien tlie meal is sprinkled with one hand while It is lightly stirred with the other. When «11 mi.xed, it should boil without afterward beinason with pepper and salt ; if not sulllei.'nt rfc", idd powdered bread erumhs; place this around aie platter (juite thick; set In oven to heat and MEAT-BALLS. Chop fresh meat very fine, roll dried bread very line, add salt, pepper, .doves and mac., ad <.ne egg; mix this with the meat. I'oun l|\v"n together and make into balls a little larger than a hen s ,.gg {oil in bread crumbs and .t r "nd ^iihV'Illl.iSsu;;:'^'^^^'''"-^-^-^^'^--' BEEF WARMED IN SLICES. Cold roast beef may be made palatable by care- iully slicing it, or cutting it up into conveniently fiinall pieces, and. after heating the gravy, drop- ping tlie meat in, dishing it as soon as heated through; season with salt and pepper. Great ;i'm inms. and have Imtli jrciii iroii^ iiMil oven (|iiitc liiit. Stir free from all lumps lic- fure piiltiii;; into llic ovcti. If these directions arc followed the genus will ho very sweet and light. INIHAN MEAI, WAKKIIS. Heat the yolks of two eggs thoroughly ; add to them one teaspooiiful of butter; oncdf wheat (lour, and one of salt. Then add one pint of swc.t milk, and one pint of corn meal, stirred in grad- ually so as not to be lumpy, '{ake in wallle irons. KOLLS. Nice rolls can be made by taking a imrtion of the bread dough, adding to it a little more lard or i)Uttcr, a talilcspoonful of sugar, and the beaten whit(! of an egg (the latter may lie omitt-d). .Set to rise, and when light bake lii a hot oven twenty minutes. BARLEY niSCflT. In a fpiart of tlour mix four tcaspoonfnls of good baking powder, one-half teaspoonful of salt, two tables|>oonfuls of mcltt'd butter, and milk or cold water suHicient to make as soft a dough as can b(! bandied. Instead of kneading the dough. mix it slightly with a spoon and cut it into f done carcfiillv Put away, and when they are to lie used toast quickly, but not toe crisply, and butter. BUEAKKAST GEMS. Beat together for Ave minutes a teacup and a half of flour, a teaspoonful of baking powder, a teacupful of milk , teaspoonful of salt, and an €gg. Bake in hot ,-ds in a hot oven. SALLY LUNN MtrFFINS. Mix one quart of flour, three teaspoonfuls of baking powder, a tablespoonful each of suirarand eait. Work in a tabiespoonful of butter or lard, one and a quarter pints of milk, and an egg beaten. Make into a firm batter and bake in a taot oven. MAKVI.AMi lllsci IT. Hull in two quarts of lb. iir. one small teaeiip of lard, and tli ual quanlll\ i,f salt. Mix It iii) with just enoui;li water to iiiak.' a stiff d,,ugb, and beat from hall an Inmr to an hour. It sbould be worked until the blisters are cuiistantlv snapping and Ihi' doiigli i> waxy. After Ibe dough i- .mee mixed there slioiilil be no more Hour vMuked in Wlien it is all ri-lil, if you bn^ak off a piece "luickly, it snaps off sIkmI. and in cuttlii.r a piece off with a short knife, the h,,|,., ,,)■ pni.Ts where you have .iit it arc small and of an even si/e. Now break off the dough in small pieces, ami Work each piece into a nice lilseiiil s|i.,p,.. „„ii l)res_s it with the lower pait of the thuiiili where It joins the baiiil to make the iiiiliiilliin : pi ick anil bake ciuickly ill a very biil oveii. The biscuit should lie a light brown in the center of the top and on the bottom, but not all over, and not hard. WASIIINdTON IlIM I IT. Make one quart of Hour, the volk of an .•"g and sonic milk into a stiff paste. Knead :i till smooth, roll It thin, and cut into biscuits. Uake in a slow oven till dry and crisp. BAISKIi BISCflT. I'llt three jiints of flour, one teaspoonful whit» sugar, and one-half teaspoonfiil of salt in a pan Make a hole in the inidille. iiuo wlii.li p,,tir halt aeakeof compressed yeast dissolved in half aciili of liikcw.'irm w.itcr; ' • ■■ , , , " I'liit milk, with a piece I!\MI:a|, ler in a pan; twenty min- AllFFINS. Two cgiTs. two tablespoonfiils of v bite sugar one and onc-balf cups of sweet milk, one-half teaspoonful of salt, (WK'ciipof white Indian meal two cups of tlour. a lablespodnful of nielteil but- ter, and two heaping Icaspdoiifuls of bakiii.' powder: sift tlie baking liowder into the floui" Hcgiii Willi the eggs and add all the other iii-'re- dients 111 tlie order above given, and bake In Tr,.,,, pans 111 a hot oven for twenty minutes. 'J'lief aro delicious. " '■' BLTTEH.M1LK BlSCt IT. To three ciiiifiils of buttermilk add one of but- ter, one teaspoonful of cream of tartar, half a tea- spoonful of soda, a dessertspoonful of salt, and flour enough to make the dough just stiff enough to admit of being rolled out into biscuit*). FUENCII BISCUIT. Two cups of butler, two cups of sugar, one cga (or the whites of two), half a cup of sour milk, half a tea.spoon of soda, flour to roll; sprinkle with sugar. 14 IIOMK foMKOKT RANdK COOK ItOOK. <<>I(N M1.AI. VIKFINS. One pint oorn iiipiil. oni! pint nmir. one talilc- H|iiK.nfiil Hii^'iir. one lc!is|MM)iifii| salt. ihr,.,. ((.„. HjK.onfiils l.iikinjf iH.wdir. oiir liilp|.s|.r miilllnH may l>« made hv liHliur one pint of ,„,„• mjik. o,,,. ,,|,-,t of ttoiir. ono tJl . espoonf,, of ^n^rar. one teaspoon of hall, on.) tal.lesjoonfiil mel, <; Imtler. one even teaspoon of Kodu, dissolved Beat hard; bako in u (juiek MVF¥lti», A (piiirt. of milk, two ejr^r^. butter Ihe size of an CUK melted In tlu- milk, a .|ii;!i-t of Hour, two tea- Hpoonfiils of eream of tartar and one of soda. Uiiko in fr,.,,, pj,,,.., i„ n ,j„i,,|i „y,,„_ SWKKT ItllKAKKAST MIKFIN.S. Sift two teaspoonfiils of liakinp: powder with one .piait of Hour; add oi i,p of sii- ,■; ,.,ib into tlie lour a pieee of l,iiit,.r ih,. size of aii e.r.r n,,.,, stir In one pint of k. H,,,t fiv,. from l.m.ps to a smooth balt.T. Hake in mntlln rln.'s on top of the range or in ;,'eni irons in the ovuu. 1!I SK. Tak.M. pi, of bread don-h l.irj;,, enoii^rf, to nilu.|liart liowl. oneteaeiipfiil of melted bnlter one ep. one teaspoonf.il of saleratns; knead quite hard, roll out thin, lap it fo-et her. roll to the thiekiiess of a thin biscuit, eiit out with a bis- ouit mold, and set it to rise in a warm plaee. l-rom twenty to thirty minutes will sjenera iv bo s..tll<:.ent. Hake then, and dry thoro i«hry throuKli.and you will liave an excellent rusk to eat with your coffee. You can make them with hopy..ast and sweeten thom, too, if you desire. Milk yeast may be used. "tsui-. Or: (hie pint of milk, one tpacupfnl of veiist: mix t thin; when li^ht add tw.-lve ounces of",,: gar. ten (.unee.s of butter, four vnes, Jlour siilll- <-iont to make it as stiff as bread. When risen again, mold it and spread on tin. BAKING POWDKU BISCIIT. (hi If lard and lialf butter), one teaspoonfnl of salt, heaping' tablespoonful of bakinjf powder, hift your flour into the mixing: I^n; mix the bak- ing powder and salt hito the center part of the our tlie same as if for pie cr,ist; mix as little flour as possible; just enough to be able to roll them nicely; scarcely knead them at all- b'lko eSh;^^im'C;i,s""'"^"^''"- '^''---P^^-kes made by taking a pint of Hour, into which put a teaspoon of salt, one heaping tea..; oon of baking Rowder, and one small tablespoonful of larcf Work the lard tlioroughly into the tlour, and wet the unxture with sweet milk or water to a soft &"• ,"'J»'« " as soft as can be rolled out on the bread-board without sticking, for the flaki- nes8 depends on this point, and n,ix as little as possible. Bako in a hot oven ten minutes. SOI U MII.K (illAIIAM OEMS. Ve,-y nice sour milk Oraham grains can be m.;'!ft by taking two ciips of linibam Hour, one cup in wheal, a heaping ti'aspoonfui of salt. Into this stir two cups of sour milk, one tablespoonful ol soda dissolved In a little warm water. Heat hard and cook in moderate oven thfee-iuarten* of an liour. OKAIIAM OEMS. Take e BATTER CAKES. Three cups Southern Indian meal, one cup tlour, one quart milk, four tablespoons yeast, and one teaspoon salt; mix and .«et t^o rise over night- in the tiiorning add one tablespoon melted butter and one teaspoon soda dissolved in hot water- fry on a griddle. ' BYE GRIDDLE CAKES. One quart of rye Hour and one cup of wheat floui. Wet ,t with sour milk or buttermilk, until »he batter is thick en.mgh to ,-ook easiiv on a griddle. Add a httle salt and a scant t.-aspoonful of soda; d,ssolve in warm (not hot) water, and one well beaten egg. Rye griddle cakes arc far better than wheat and very mii.h tenderer. If preferred, use corn meal instead of wheat tlour. SOt'R MILK GRIDDLE CAKES. wno quart sour milk, one large teaspoonfnl of salt, one egg well beaten, flour enough to i ,ke as thin a batter as can lie ttii-ned on the jiri.ulle without breaking, and just before they are readv o bake beat in two teaspoonfuls of soda dissolved in warm water. (JKAIIAM PANCAKES. Wholesome and most palatable pancakes may be made us follows : Using one-half whenf «"•"• ana one- half graham, mix with sour milk.'or but.er,nilk and soda (small teaspoonful of soda to one quart of milk); add a pinch of salt, and, tf desired one egg; have the batter a little thimier tlian when wheat tlour is used alone: balio imme- diately on a hot griddle. «mme- IIOMK COMKOUT BANdS COOK IIOOK. 15 riiH <'iin Im m.;'!»> iiiir, 0111' cup oi ''alt. Into ihl^ ltlllt'H|)(»)Ilflll of I wiitcr. IJcat throo-quartuM isiiro of jff'"' X 1111(1 l)uk<: in a )iin« CNptH-iulI.V on l)ukiii^ tilt- t 1)0 dont' when )vcn, 8o timl a ely und iimkuH ■NV. of llllttcr, MilMIO ; iiild oni' pint id wcll-licatcn add (wo l.'ii- loronjjhly auiI ETC. bo 8iiro to UH» cm slickinf^ to 11' If riddle liot; nil of l)Ul)l)ll'S, fjriddle in too •t enough. A I I'dkes brown soaked brt^ad d rice soaked ry tcnde'- and leal, one cup ans yeast, and so over night; incited butter in hot water; cnp of wheat fenniik, until k easiiy on a It tfa.spoonfiil it) water, and ' than wheat, •red, use corn ES. ■napoonfiil of igh to I ike 1 the grhulle ley are ready oda dLsfioIved ancakea may f wheat flour 5ur milk, or ful of soda to ' salt, and, if little thinner bake imaie- ni'TCII <-AKKM. Set a Kpongi' the »aine in for bread Cui'lng about two puiiiiils iif ilour and a cup of yca.it (nr tlic |uirp'>Kc), ill nl;,'lil; Ihc next .nornini; add four ^'mC- '"'" jKuiiid of while sugar, aliiiul ijuarler iiound luilhr (frcio, cliiiiauiim ami a few niii'- Iuh; ilieii add ciioiigli milk (kneading willi llie handn) loforni a tliick batter. INiur tliiri mixture into tiuh; let it ri^^i^ and liake in a uuidcratc oven. IKIK CAKK. Pour (tcalding water (u- milk on com ineiil (salted) to make It ralliei moi-l. Let it stand an hour or longer; put I\m> or three heaping tahh'- spoonfuU on a liot griddle, greased witli pork or lurd. Sinootli over till -urfaec. making llie I'like aliout luilf 'in inch t lick. and of round sliapc Wiicn l)rowucd on one side turn and lirown it on the other. Herve very hot. cons rning add a tcaspoonful of l)aking soda dis- Kolved in ii cupful of warm water and milk. Enoiigli l)atter sliould be left over to raise Hie next j)orlion, wilii milk, water and Hour added. Bake in a hot uven. I'Ol'-OVERS. Ono cupful of ndlk, one egg. one cui)ful of flour and a little salt. I5cat well and put a talde- spoonfu! of t\w. Iiatter in vry small tin pans, Hake quickly and eat immediately. INDIAN (illlliULE TAKE.S. Sift and nux together two-thirds ipiart of corn meal, one-third (ju.irt of flour, one tcaspoonful of brown sugar, two heaping tcaspoonfiils of liaking powder, and a half tcaspoonful of salt. Add two beaten eggs and ()ne pint of milk, beaten into a smooth baiter. IJrown nicidy on a very hot grid- dle. Serve with syrup. FHENCII I'ANCAKE. One pint of milk, three eggs, two cups of sifted Ilour, two teaspoonfiils baking powder, and a pinch of salt. iJeat the yolks of the eggs light and pour the milk ujioii them. Sift the Ilour with the salt and baking powder and add this al- ternarciy with the waipprd wiiites. iS . . eady a heated griddleand cook tlic latter on n large spoonfuls. As each pancake is done. Ii fer it to a hot plate, spread it lightly with luitter, ilien with jam or jelly, and roll it up, the sweetmeat inside. i?prinkle lightly with [lowdered sugar. rnr.>,(ii i.'of.i.s. One pint of milk, one ..mail .'up of homi'-made yeii-l, and Ibuir eii(eii,'li to make a .«llff liatler ; raise over iiighl ; in Ihe uioiiiing add one eug, one la'de.-piionful of bullcr, and lliuir sulll. lent lo f. lake II «tlff lo roll. Mix It Will and |ii ii rise and kiiiad il again. I ake li Hue ami w Idle : roll oiil. eiii wiih a round tin and 'old i>ver: put them in a pan and cover very el Set in a warm plaie uiilil llicy are verv' light and bake .|uiekly. I>1 l.l(Ari'>«l'.N III <'K-\\ lll'XT CAKLs. <»ne i|iuirt best I kw Ileal Hour, one limelful of com uie;|i. two lea'pooiiluU li.iking pow.br. one lea-pooiiful s.ili. iwo i;il,le-| ifuU New Orl.'ans mol,i^iilts|)ooiifiil lach of l>r|>|).T iitid iiiiistanl. Add nl.nvlv tlii«i. spoonfiilM iif siihid oil iind om- of vjticj;ar. licallii;,' well. Heal ihc wlilti' of an i-irjr 1,11(1 add last, iioiirinir over the naiad. " CONSOMMK A l.A ((II.HKHT (I'OACIIKK KliUS). I'ri'liarc hIx |)Ici'c.-< of round toast, poach six ••);;:•<. lay llii' (■;,';;> on the toast, and serve witlisix eiipH of coUMdimie. xprinkliiij,' a little (1101)0^(1 liarsely In eaeli cup. HOW TO JmOE BOOS. In 8liaklnjr im ejjtj. if jt makey a sound It is not a (food e^r;;, „,„| ^|,„„|,. |„. n.jceied. The water te.st .•on.>i>ls in pnlli-^ il,.-.n in water deep ..noutrh Jo cover; the "(rood e^r^r.. •• will lie tlaf at the l.ol- toni. while the "had (•;;««" will stand iiprl.'lit like many olhei- iinHonna thln^rs in the world J he *-eandlinK" pro.'ess consist.s in lookin.' throiijrh lh--pan' and when hot mix the whites with the yolk's, md cook gently from live to ten minutes, until tho whole has stiffened. SCIJAMKLEI) EGGS. Break the eggs into a warm, buttered spider, but avoid breaking the yolks; add a little salt butter or civam; when they begin to whiten stir carefully from the bottom until cooked. O.MICI.ETTK .sot KKI.E. Take ten eggs and separat.' the yolks from the whites; then take a cup of rich cream, put it In a small pan thai has been inside another with boil- ing water in it; when the crvani conies to a boil take the hve yolks of eggs, beat them up and mix them m the cnani. with jiowdcri'd suyar to taste ano three or lour drops of extract of vanilla- mix until It sligbily stiffens and then take off- whip up the whites of <.ggs to a light, drv foam' in the ineanlinie sprinkle a bi-iminlng teaspoon- Illl of corn siai-ib, whir-h v.vill -irev!';!! it f-,.- tailing; lake about one-fourth part of the voll'irs and mix with the foam; then take the i-est of the yolks, place them on the center of the dish with the whites iili around; place In the oven to brown, then serve. TIME-TABLK FOR CCX)KINO VBQETABLEB. PotatooH. boiled ;K) Potatoes. Iiaked .......'..4f> .Sweet potatuv-J, boiled ~..«....7.'..' . 4ii .Sweet polat. I .. u.'ked „ Z'Z 1 .Sipiash bo'ert ar> .Sipiiis , hake' „ 45 (irii'i. I uas, boiled „ ...ijo to 10 .Shell I ^n^ h iied i hour to I .String beans, (.oiled about I ». - n corn, boiled 20 minutes to 1 I Tagus „ 15 to M •"Hunaeh i ^y 2 Tomatoes (fr .sh) „ _ j Toiiiiitoes (canned) !......."." 30 ^•"'J'>"K« 46 mlnutes'to a Caiilillower 1 to 2 ""'»"» 1 to 2 '*«''''1 1 to :i '"""!>« 45 minutes to 14 Parsnips and carrots . 45 min. to 1 hoiir iiiinutes. minutes. minutes. hour. minutes. minutes. iiiinules. hour. hour. hour. minutes. hours. hour. minutes. hours. hours. hours. hoiif-s. hours. or more. HINTS FOR THE HOUSEWIFE. Wash pans at J kettles immediately after use. Wipe the range well after cooking 11 meai. The temperature of 'he oven can be lowered by I)laeing in It a basin of cold water. Turpentine is better than water for mlxlnu- stove polish. ' " Anything made with sugar, milk and e-'-.'-s should not be allowed to reach the boiling poHrt. Molasses to be used for gingei-bread is greatly Improved by being flisl boilecf, then skiimned. HIankets and furs put away well spi-lnkled with borax and done up air-tight will not be troubled by iiiolhs. Macaroni should be used moie thai, it is: it N li very good siibstit^ite for potaloe- when that veire. table is scree and high. Many idiysicians obuict strongly to the use of e'd potatoes after they havi- begun to sp'.iit, and on theii own tabfes use nia-ii-oni instead. The simple ways of prenarlnir ;; -.re very generally known. Flour cannot be too cold for pastry, cookies or kindred doughs, while for yt-ast l.i-ead It should he wariii enough to favor tin growth of the veast plant. 1- or the .same rea>.,n warm v.aler should be used with yeast, while with cream of lai-tar and soda it would hasten the es(-ape of the iras, and cold iKpiids only are allowable. When cane chair seats be.-onio limp and stretched so that the.v sink in the center, but are entirely unbroken, simpis w.ish them well with -.'.?': ^*"!17 ""'' I*'"^'« ""' '■''••''''« i" a strong draft. 1 Ins will cause the .seat to tighten up so effe.tu- ally thi.t It will be stl-etch..d .|Uite Hat when dry. It may then be further stiffened by varnishing. Gasoline tires can be <|iiicklv and effectually put out by sprinkling with common wheat llouf. V\ ater should never be applied ; It spreads both oil and Ibe and therefore increases the danger, while Hour absorb.; and snioth-is it like magic. It is said if one awakes In the night, as hone- lessly WK .. asyake as if galvanized or cleetrlHed with vital a(-tivity. an unfallinir reinedv is a "•!.." or hoi— lioi warm— water. It can be heated over agiisjet. oroyerasi.ivit lamp and sipped while almost at boiling heat, and one who tiles it will find himself or herself going to sleep like an in- fant, and getting too. the u.ost peaceful and. restful sleep imaginable. IIOMK l'OMKl>RT RANOK lUOK HOOK. 17 OOKINO I. 3() iiiitiiitt'it. 4r) iiiiiiutt-H. 45 iiiiiiiilL'ii. I lioiir. .» 25 ininiitCN. 45 iiiintilfx. to 41) iiiiniiloH. iir to 1 hour, iboiit I hour. CM to I hour. 5 to 'M) niiniitt'ti. 1 to 2 hours. - 1 hour. 30 iMinut(>8. Bs to a hours. 1 to 2 hours. 1 to 2 hours. I lo '.\ hoiMH. s (o li liourK. 1 hour or mure. JEWIPB. tfly lifter iwi-. 1^ II nieii!. I be lowered by er for niixinj^ lilk and cjj^^s boilinj; point. rend is greiitly II skiiiiiiied. .xprinklod with lot be troubled mil it is; it Is a hen that veKKEE. .\ noted writer on culinary siibjei -s gives the following formulas as seient'tie iiiei liods of ob- taining the best results in coffee iiial. nii: I'oiir boiling water thiougli the coffee laid in a perco- lator or wire cloth receptacle, or bv lixing the grouiiil coffee to a paste with raw't- and cold water, then adding a «|iiart of cold wn .r to each cupful of coffee and bringing it sli. vly to the boiling point two or three times, eh. king tho boiling by pouring in a little cold Wh r. An- other excellent way of making good c fee is to have it ground to a powder and then Im >se it in a liag made of close, unbleached i .(ton i >th and boil it in a covered receptacle. ju>i allow ig it to reach the bailing point several liin's wii 'Ut ac- tually boiling. This method will aive n clear bevt>riige of high color. French coo erally add an ounce of iiure ehiuory to a v coffvv.— Chef. ' CHOCOLATE. Grate chocolate, allowing for one quart of wat- er six tnblespoonfiils of chocolate; mix st looth with a little water and boll lifteen minutes add one cpiart rich milk, boil a few minutes longer, and serve not, w 1th sugar. TEA. When the water In the tea-kettle begins to t dl, have ready a granite tea-sfecper; pour into lie tea-steeper just a very little of the boiling wanr, and then put in tea. allowing one tei.spoon of tea to each pers. four over Ihi.^ boiling water un- til the steepei itle more tlian half full; cover tightly and let i, -land where it will keep hot but not boil. Let tlie tea infii.se for ten or lifteen minutes and then jioiir Into the granite tea-urn adding more boiling water. In the proportion of one cup of water for every teaspoon of dry tea which ha.s been infused. Have boiling water in a water-pot, and weaken each cup of tea as desired. V-"-""' "'*'' ^"''^'' '"'■ '*"" t**"t has boiled long. SpMug water is best for tea, uuU liilcred water next best. Tea should never bo boiled, but be sure that tho water boils that you ii.se for steeping. From three to five minutes is sutllcient time; if it stands longer the tea is apt to lose its aroma and have the bitter taste of the leaf. irong, , g»>n- uid of To MAKK fOrKI Take a .od-«i/.e'i cupful of ^jound coffee, and >iir Into uarfof foiling w mr, wlih I be while ■ "" «'gg id the . rushed ^hrjl. Slir well to- >;■ Iher, aditiig a li I cupful of cold water lo I'llt into fill iiffer-boiler and boll for f ati lnMir; afhr -landing for a tr tnio your lotfee-poi. w bicli ilded. and >eiiil to the lalilc. I tie .«tlrred ii- It Imllj. 'j'o iimke 'ike II pint i-irh of hot made milk sti'.iin Dii'oiigli tliin mus- . to gi t rid of (lie groiiii 1.-., aud clear, alioiit a ipliirtei I'ltle losetll si iiild lie V The ( oflvc h\ " ca.'e ail 111 coffee and I lln Into cod' serve hot. Tu Huy coffee In an.i "two-lift '^s aliMiil two-thlni six persons. II a s.ick to be sii- wiMiin an Indi ell. CM- dolli, not i before iind put In ii (ii.'iK <'okk1':k. •an alioiit tliree-llflbs .Moefu . inixi'd tboroiigbly. I'se |i u'liiund coffee for ffiiir ti> •iffee pot made to allow ' I from top and icaeh to '' •■ I iittom. }.'... \,- sick of • . <;rind coffee the night ^ack moistened a little with clear water. Two wr ihree cnisheil eg;; -lielU ded. Knead the iiiasH for about lialf an hour and set it in a warm place to rise, Hy nioining it should hiive about djiibled in bulk. Knead it over with a little lloiir, shape into loaves, and after it has risen in the pans juit into the oven and bake. Do not have the oven too hot at llrst. Wlien done take out of the pan and lean against .something until eool. BOSTON BROWN BREAD. One cup of corn meal, two cups of Graham flour, teaspoonful of salt, four tablespoonfuls of mo- lasses, one pint of sour milk, one teaspoonful of soda, dissolved. Mix in order, and lieat hard. Butter a large tin pail, putting in the mixture; but have it only half full, leaving room for it to swell. Tie down the cover of the pail, and set it into a saucepan of boiling water, and let it boil hai-u for three hoiir.s. Then uncover, and put in a slow oven twenty minutes to dry off. Or: One heaping quart of rye tlour, one heap- ing quart of Indian meal, one hea])ing (piert of (iraliam lloiir. scanty lart of milk, scanty ipiart tif warm water, one coffee-eiip of molasses, one coffee-eii)) of home-made yeast, one teaspoonful of salerafus, one dessertspoonful of salt; grease an iron kettle. i)oiir in the mixture, and bake six or seven hours in a slow oven. GUAIIAM HUEAl). Three pints of Graham flour, one pint of wheat flour, one cup yeast, half cup molasses and tea- spoonful salt. Mix with lukewarm water as stiff as you can witli a spoon. Let it ri.se over night, and bake in a moderali'ly hot oven. UICE BItEAU. Boil one pound of whole rice in milk enongh to dissolve all the grains, adding it, boiling, as it is absorbed. Have four pounds of sifted tbjur in a lian. and into this pour the rice and milk, adding Halt and a wiueirhissfu! Marine"! of brewer's vtuisL Knead and set to rise till light. Form in loaves and bake. HOMR COMFORT RANOK COOK HOOK. !•» (lly enough can >artnient of the !8 experiments, r afterwards to lis is about the (luarts of sifted 1 on tlie l)oard teaspoonful of ar; rub in well r or hird. Mis r itMe(|uivaIent, ■is<'d yeast with pour it into.the whole with a sisteney for the her more water I the mass for warm plaee to al)out djubled :le Hour, shape n the |)ans i)Ut have the oven out of the pan ool. ID. E Graham flour, jonfiils of mo- teaspoonful of nd beat hard. I the mixture; room for it to pail, and set it and let it boil vn: and put in •off. our, one heap- iil)inj; (piiM-t of k, scanty (piart molasses, one ine teaspoonful of sail; grease ', and bake six ? pint of wheat asses and tea- I water as stiff •ise over night, milk enongh to biiiling, as it is ifted flour in a rl milk, adding hrewe!''s vi^a^^.t. b'orui in loaves MfSIl BUEAP. T)l«8olve one yeast cake, make a soft sponge, and set to rise over niglit. In the morning, stir in a quart of boiling water, enough corn meal to make a thin mixture, and boil for ten or llfteen minutes, stirrinij constantly. Add three (piarts of finely sifted tl()ur to the raised sponge and tlu^ corn meal mush, salt, sugar, and sliortening hav- ing been kneaded with it. I'ut into a warm place to rise, and wlien light mould into loaves. p\it in- to a greased pan and set to rise again ; when suf- flei»>ntly light plaee in u moderately hot oven and bake for an hour. SALT Rl.«INO IU!EA1>. Scald half (i cup of new milk, stir in com meal to thicken, and set in a warm place over night. In the morning use a pint of hot water to scald the sponge, mix in the corn meal, add a tea- spoonful of salt and ono of sugar, add Hour suf- ficient to make a thick batter; set for an hour in hot water to rise. Put the sponge into a pan covered with f.ifted Hour, knead the loaves and put into baking pans and bake. TOAST. The bread should not be too fresh. It should be cut thin, evenly and in good shape. The crust edges should be cut off. The pieces shaved off can be dried and put in the bread t-rundi can. The object in toasting bread is to extract all its moisttire — to convert the dough into pure farina of wheat, which is very digestible. Present each side of the bread to the tire for a few moments to warm, without attempting to toast it; then turn about the first side at some distance from the tire, so that it may slowly and evenly receive a golden color all over the surface. Now turn it to the other side, moving it in the same way until it is perfectly toasted. The eoals should be perfectly clear and hot. Serve it the moment it is done, on a warm plate, or, what is better, u toast rack. FUIED BHEAD. Use stale baker's bread sliced thin. Beat up one egg and add two or three tablcspoonfuls of milk, a pinch of salt and one tablespoonful of su- gar. Beat well and pour into a pan of hot lard. Roll the bread in the mixture and fry light brown. SOUTHERN COUN BREAD. Sift one quart of white corn meal with two tea- gpoonfuls of baking powder. Add three table- spoonfula of melted lard, salt to taste, three beaten eggs and a pint of milk, or enough to nuike a thin batter. Beat ail very hard for two minutes and bake rather quickly in a hot, well- greased pan in which a little dry meal has been sifted. Eat immediately. CORN HREAD. Beat two eggs thoroughly; add teaspoon of salt, one pint of sour milk, tablespooonful of melted butler, corn meal enough to make a mod- erately thick batter, and one even teaspoonful of soda, dissolved. Or: One pint sweet milk, one pint sour milk, one pint Hour, two j)ints meiil. one tablespoonful syrup, on(! teaspoonful salt, and one teaspoonful soda. Steam three hours. Or: Three cups of com meal, one cup of flour, one Clip of molasses, two teaspoonfuls of soda, one quart of sour milk. Mix to a stiff batter, and boil in a mold three or four hours. n A KINO. Flour should always be kept dr>', as the least, dam)>ness will affect it. Bread made witli milk will be whiter and better than where water is used. Tlie milk should b(^ l)oileing teaspoonfuls of the pow- der to each (piart of flour, sifting Ihi^ powiler and flour well together in a dry state. DRINKS FOR SUMMER. CREAM NErTAR. To one gallon of boiling water add four pounds of granulated sugar and live ounces of tartaric acid. Beat the whiles of Iliree egirs, and pour inio a boltle with a lillle of the waiin syrup; shakii briskly; then pour it iiilo the Kelile of syrup, aiul stir it ilirongh well. Itoil iliree min- utes, removing llie scum as it risis. Flavor with liny ])referred extract, and bottle for use. When wanted f(U' use, lake two or three tablespoonfuls of the syrup to a tumbler of ice-cold water, and one- half teaspoon of soda. ICE TEA. Several hours before needed to be served pour into a pitcher some strong lea and set away to become cold. When served put a luiiti) of ice in each glass. Many think a slii'e of lemon im- proves the flavor. Mtl.K l.EMONAHE. A i)(nmd and a half of loaf sugar dissolved in a quart of boilin;; water. Willi half a pint of lemon juice, and a pint aiul a half of milk added. sruAWHEitiiV svitii'. Take line ripe si la wherries, crush them in a cloth, and press llie juii'c from llieiii; to each pint of it. i)Ut a pint of simple syrup, boil gently for one hour. Ilien let il become cold, and boltle it, ciuk and seal it. Wlieii served, reduce it to taste with water, set on ice, and servt; in small tumblers half lillcd. MARASCHINO PlNril. Mix Into a bowl one-half pound of powdered sugar, one (piait of cold water, the juice of two leiiKuis. grale in tbi' liud of two medium size oranges, adding their juiee. be.-ides half a pint of maraschino, str.iin into yonr free/.er. Wlieii nearly frozen add llii' while of four eg^fs, beaten Id froth and linish to freeze allogether. When ser-ving pour on each glass of punch one tcaspoou- f III -Of maraschino. '1 20 HOME COMFORT KANGE COOK BOOK. CUSTARD DESSERTS. Thorn aro very few poople who know how frrciit ;i Viii-icty of desserts iniiy he iii:i(l<' from a simple comlMnjilioii of oiislanl. The f;re:it secret In a liaketl. hoileil or steamed eiistard is slow «'ooliin:ue or in a loaf of iinjrel cake to be served with custard. The process of mak- ing a custard is so Kinii)lo that a child may ac- complish it, yet it is common to see this disli put on our tables wheyed and spoiled becaus(' pf ii failure to attend to the essential minutai in mak- injj it. Thi) milk should l)c fresh and new and liiou^rht to the boillnfr point. The yolks of the cfTjrs should b(! beaten \yilh the su'jar and tho salt, and the boiling milk should be poured gradually over thcin. A flavor of nutmei^ may now be added to them if you like tin! old-fash- ioiK'f' nut H custard, or if you prefer a vanilla or lemon custard a portion of vanilla bean or a little of the chipped yellow outer peel of a lemon should be boiled with tho milk. You can use the extract if you prefer, i)ut it is more expensivo and will jfive a rank flavor to .so deliiate a dish as a custard. The custard nniy now be poured into earthen cups and set in the oven in a pan of hot water and baked in a moderately hot oven • or they may be steamed for lifleen liiinutes in a steamer oyer boilinjir water; oraf^ain, they may bo made into boiled custard by stirrinK the nnxed custard in a double l)oiler till it thickens. This will take live or six minutes. Tho custard should be contiiuially beaten all tlic time that it is cookinff and until it has cooled; then it should be strained and poured into cups. Any of these custards may bo made more ornamental by add- ing; a merinjfue to them and browning it iiifhtly in the oven afterward. This is no special addi- tion, except to a lemon custard, which is partic- ularly nice served with a meringue llavored with lemon juice. Almost any fruit jelly or line mar- malade, or any iixih fruit, is nice served with cii-tard. HARD SOAP. Jfclt fifteen pounds clarified soap ffroase- put three poimdsof jiotasli in a large stone jar, pour on three (juarts of cold water and three table- spoons of powdered borax on tho potash; stir with a wood stick. I'our the melted fat into a butter tub and let it be cool when the potash is added. When the jiotash mixture is perfectly cold, pour in a thin slieani into the fat, stirrin'"- all the time. When all is added, continue stir- ring for about two minutes when tho .soaj) should begin to look thick and ropy. Then pour into a box thre(! or four inches deep, let island a few hours, and t hen cut in convenient pieces. If still soft let it stand until hard. If you combine the fat and potash mixture while the latter is at all warm it will take a Ion" time to make tlie soap and the result not satis" lactory. He sure the iiolasli i« Yer>' "tr^n"' <;•■* tijut usuuliy sold in oiie pound cans. " "' TRAVELING SALESMEN. There has boon a projudico, very strong in some rommunitics, iigainst traveling s.'ilesnien. Man- ufacturers and large dealers have found it dilli- cult to comprehend this preiiidice, but have recognized its existence. Traveling salesmen aro now so thoroughly <\stablished in .American busi- ness houses that no tirm or manufacturer may t'xpect to succeed who does not employ them. As a class, traveling salesmen ar(( energetic, pushing men. thoroughly alive to all the changes of their l)u>incss, and reliable as a means of coin- niiinication between the manufacliirera and tlieir customers. The Wrought Iron Uango Company employs over three hiiiulred salesmen, iussignod to(iuty inall parts of the I'nitcd States. These men are constantly on the road in the interest of the Company. is'ot a day passes without travelinfy salesmen, who rei)resent manufacturers of thi^ material used in c.:r ranges, calling at our ofllcc. Tliey come fro .. 'ill parts of the United St.atcs, and wc buy C'liiiiv ;y thnmgh these representatives, as by no tilher means cl, f^> of..»f *\.., 1., ........ I_ 4.1, turn every day. You will find it will bo lit tot use in about ten days. % I -I IIUMK COMFORT KANOK CtJOK liOOK. 21 SMEN. v strong In some ak'siiioii. Mun- ' foiiiui it (lilll- 1(1 ice, lint have Dji Siilosiiicn aro Aiiicrican liiisi- niifai'tiii'cr may riiploy I hem. 1 an? ciuM'^ctic, all the clianftL's 1 means of I'om- nrora and their ;anj?o Company I'smen, a!isi),'ne(l States. Thi'so , the interest of elinp salesmen, le material nscd •e. Tiiey come es, and wo buy itives. as by no o satisfactorily. |)les, which are )artment of the id. if approved, r their supplies o fjuard against dilUculties that turers and bus- iiy in time and he best method rma. I Hevino gays: eather to biit- I'r. This is my )ws and make a s. The morn- d best cheese, ve have a hoop len in the or- I a peach tree, this we place II rest on the board on the lire placed on in about eli;ht oiler. I make he cow; then , rtndinjj it bet- it stand until hort time the ■, heat some of ;ir slowly, let off; then salt eh butter, stir- ilotli over the oiind board to ifjlitly at first, on the end of ice in twenty- uie to prevent •ut two round )imd and sew the tiles and ?m on a shelf a little shade I.,,f4-..t. I— *.!, , I'ttf It-f 111 LliCIll dl\ be lit for Recipes on this page are selerted from IT. Bake Mmmjluiure of IM.AIN CIIOCOI.ATK. For six ]«'ople use one (piart of milk, two ounces of cliocolale. one talilespoimfiil of I'orn sUirch. (tiree talilespoonfiils of siijrar. and two ta- blespoontiils of hot water. Mix the corn startli with one f,'ill of the miik. I'ut the remainder of the milk on to heat in a double boiler. Wlii'it the milk comes to the Ixiilinu: point stir in the i'orn starch and cook for ten minutes. Ilav> the ♦•hocolale cut in tiiu! bits and put it in a small iron or f;ranite wai(! i)an; add the sui;ar and water and place llie p;in over a hot tire. Stir «'onstanlly imtil the mixture is smooth and f;lossy. Add tliisto the hot milk and beat the mixture -with a whisk until it is frothy. Or the I'hocolate may be poured back and f(uMh from the boiler to a ilitcln r, holdini; hi;rh tlie vessel from which you pour. This will <:;ive a thick froth. Serve at once. If you prefer not to have the chocolate thick omit the corn starch. CIIOCOI.ATK MAKK 'WITU CONi>ENSfcJ> MILK. Follow the rule for i)lain chocolate, substitut- ing; water for the milk, and addinj; three talile- s|ioonfuls of condensed milk when the chocolate is added. BAVAlflAN CHOCOLATE CliEAM. For one larj;e mould of cream use half a pack- af;e of f;elatine, one fjill of milk, two (piarts of whipiied cream, onv jjill of siijrar. and one oimce of cliocolatc. Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape tlKM'hocolate. and j)iit the milk on to boil. Put \\w. chocolate, two tablespoonfuls of sugar, and one of hot water in a small saucepan and stir on 1 hot fire until smooth and glossy. Stir this into ;hi' hot milk. Now add the soaked gelatine and Mie remainder of the sugar. Strain this mixtuiH! uilo a basin that will hold two quarts or more. I'lai'c the basin in a |)an of ice water and stir un- til the mixture is cold, when it will begin to tliicken. Instantly begin to stir in the whiiiped cream, adding half the amount at first. Wlien all the cream has been added, dip the mould in <(ild wali'r and then turn the cream into it. I'lace in the ice chest for an hour or more. At serving lime dip the mould in tepid water. See thai the cream will conn? from the sides of the HKMild. and turn out on a tlat dish. Serve with whipped cream. ClIOCOl.ATI'. KK CKK.AM. For about two quarts and a half of cream use a pint and a lialf of milk, a (piart of thin cream, two enpfuls of sugar. twi> ounces of cliocolatc, two eggs, and two heaping tablespoonfuls of tloiir. i'ut the milk on to boil in the double boiler. I'lil the tlour and (uie cupful of the sugar in a bowl; aibl the eggs, ami beat the mixture until light. Stir this into the lioiling milk and cook for twenty minutes, stining often. Scrape the chocolate and put it in a small .'saucepan. Add four tables|)oonfiils of sugar (which should be taken fioin the second cupful) and two talilcsi)ougar. t 'lit tlie clmcolali' in line lilts. 1*111 tlie milk on the range in a double boili'i'. and \Nben it lias been healed to the lioil- ing pciini, put the chocolate, sugar and water ill a >niall iron iir gianile ware pan and sliro\era hot liii' iinlil siiioiilh and gli>s>y. Stir this mix- ture into the liol milk and lieat well willi a whisk. Serve at once, pulling a lalile>pooiifiil of whipped cream in each cup and then tilling up'with the chocolate. The plain cliocolatc may be used Instead of the vanilla, lint in that casi' use a tea>poonful of va- nilla extract, and three generous lablcspoonfuU of sugar instead of one. Illil'.AKFAST COCOA. ISreakfast cocoa is jiowdered so tini' that it can be dissolved by pouring boiling water on it. For tills reason it is often prepared ;il the table. A small teaspoonful of the pc.uder is put in the cup with a teas|ioonfiil of sugar: on tliis is poured two-tliirds of a cupful of boiling water, and milk or cream is added to suit inc individual taste. This is very convenient ; but coc":i is not nearly so good when prepared in this manner as when it is boiled. For six eupfuls of cocoa use two lablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. I'm the milk on the range in tlie doubli> boiler. I'ut the cocoa anil ;-iigar in a saucepan and g .dually |ioiir the hot water upon them, stirring all the time. I'lace the saucepan on the tire anil stir until the contenls boil ; lei this niix- liiie boil for live minutes; then add the boiling milk and serve. A gill of cream is a great addition to this cocoa. CHOCOLATl., ( AKK. For two sheets of cake use three ounces of chocolate, three eggs, one and lliiee-foiirlli cup- ful- of sifted pastry lliiiir. one and three-fourth eupfuls of sugar, half a cupful of butter, half a cupfii! of milk, half a teaspoonful of vanilla i^x- tracl, one and a half leaspoontiils of baking pow- der, (irate the cliocolale. |i,:it the bllllerloa cream and gradually heal in the sugar. I'.eal in the milk and vanilla. Ilie]i ||ie eggs Calready well liealcn). next the cliucol.alc. and tinally the Hour, in wliiidi tlie baking (mwder sliould li*e mixed. I'our into two well-biitlered shallow cake ]ians. l$ake for twenty-li\e miiiiiles in a, niiideiale oven. Frost or not. as you like. VAMI.I.A l-lSOSTtMi. lireak the white of one large egg into a bowl, and gradually beat into it one cupful of eonfei- lioner"s sugar. IJcat for t luce miniiles. aild half a teaspoonful of vanilla extract, and spread thinly on the cakes. CIIOCOI.ATK HINC. Make a vanill.'i icing and add one lablespoonful of cold water III ii. .Scrape line one ounce of cliocolale and put it in a small iron or granile ware saucepan with two tablopoonfiils of con- feet loner's siig.ir and one talib-pdonful of hot water. ,Stir over a hot lire until smooth and gli-.-u-y; then add iin'>!b"r tHble-j-.or.rifui .vf hot water. Stir the dissolved cdiocolate into tlie VR- iiilla icing. '% 22 HOMK COMFORT RANOK COOK HOOK. DINNER. \ woll-nn-iinfod dinner is aUvnvs licjjnn with soiii.; in tliis case it oiiRlit to hr ruh (ind drliciiic, and nlV a v.MV litll.' s.TV.'ci in i-a.'l. plat.-. One ol tlio lionscwifc-s scnvls is that s..ii|, .s v.mv .■.(moin.cal [„i fortl'.atr.a.-onsliouhl ai.pcar on the tal.l.- at I-'ast on.T a w.tIv. Soups made Hum ni.'atsl.ould TJut if tlio moat in to .Same with lish and fowls. rain tlin liquor from two quarts of oystorr, a kottlo and set on top of ran-jc. Tlicn pii'lt only ; alwavs hI''tVio'krri'Vhr da'ri)efon' ii^ lio'ilin;; vitv slowly until llio meat falls from tli.' Im.mc. sl,inMnin)r oft ail the fat risiii.'- to tiic surface. Strain in a liowl and set away in a cool place. W hen ready to use the next dav, skinroff the covcrinj; of fat tliat haH formed and use for ttie, hasis of your soup. Tins is the only way to have yoiu- soup free from fat, a thing to he most strenuously avoided. Ihis Is what m known in cook hooks as "slock." .,,,,,, It.'inenihi r. to make soup or hroth, put the meat or vojretahles in cold wtto-. be eaten, (hen the water niiL-t be boiling before tlie meat i.s imt into the water. SOUPS. OYSTER sour. BEEF sorr. Ctit all the. lean off the Miank, and, with a little beef suet in tlio bottom of tho kettle, fry it to a nie(( brown; put in the hones and cover with wat(T; cover the kettle closely; let it cook slowly until th(^ meat drops from the hones; strain through a colander and leave it in a dish during the night. Next day fry as brown as possible a carrot, an onion, and a'very small turnip sliced thin. .lust bef(U-e taking up, put in a lialf tea- Bpoonful of sugar, a blade of mace, six cloves, u dozen kernels of allspice, a small teaspoonful of celery seed. 'I'licse must l)e cooked slowly in soupan lioiir; tlicn strain again for tlie table. If you use vermiceiU or p(!arl barley, soak in water. MITTOX SOI'f. Boil a leg of ii;uttcn three hours; season to your taste with salt and pepper, and add one tea- spoonful of summer savory; make a batter of ono egg, two tahlespoonfuls of milk, two tablespoons of Hour, all well Iteaten together; dro]) this iiao the soup with a spoon and boil for three minutes. itoriM.ON. Cut up the meat and break tho bones; add two quarts of cold water, and simmer slowly until all tlie strength is extracted from tlie meat. It will tak(! about live liours. Strain it through a fine sieve, n )viiig every particle of fiit, and if then! is more than enough', reduc(' it by boiling to that quantity. Season only with pe[)per and salt. TO.MATO SOLI'. For one gallon of soup, tiike two and a half Quarts good beef stock, one niediuni-sized carrot, one turnip, oiu! bi'ct, two onions jieelcd and cut in l)ieccs; boil the vegetables in the beef stock tlirec-iiuartiMsof an liour; strain through asiev(^ add a two-cpiart can of tomatoes and boil lifteen minutes; strain iigain, and add saU and pep|ier. Wliile tills is cooking, take a saucei)an that will bold about six (juarts and put in a (piarter of a l)ound of butler and lieat it to a light blown; add Willie hot tliree tablespoons of lloiir, take from tlie lire and mix all thoroughly; add one dessert- sjiooii of sugar and stir until it boils; boil lifteen minutes and strain. TOMATO SOliI* WITHOITT MEAT. On<' quart skinned tomatoes to ono quart of boiling water. Stew till soft, then add a tea- fspaciii:!! i-.f ^:>d:!, Wbee. \t cease.-i iv. effervesce. mid ono (piait of boiling milk, a liitle rolled cracker, salt, butter and pepper to taste. I?oii a fevr minutes longer, tlien serve. A si>oonfiil of iitgar is t ousidered by some a great improvement. Stra into over the ovsters. carefully removing every parti- cle of slicU. Heat three pints of fresh milk, or, if you have it, half rieli cream; season with salt, pejiper, and, it vou like, a little mace. Itiib t^o- gether three ounces of butter with an oiinee and u half of Hour, corn starch or farina. Stir this into the milk when scalding liot, and as soon ius it 'jeijins to tliicken add the ii(pior from tlie oysteis, which must not boil. Stir well and add tiie drained oysters. As soon as tliey puff out and the edges are "curled "' or " rutUed "_ they are done. Eat willi soup crackers inado crisp l>y warming in the oven, or toasted bread. TOMATO SOUP M'lTII RICE. Cut half a small onion into rather coarso slices, and fi->' them in a little hot butter in a saute pan. Add to them a quart can or ten or eleven large tomatoes cut in pieces, after having skinned tliem, and also two sprigs of parsley. Let it cook about ten minutes, tlicn reniov(! ttie pieces of on- ion and jiarsley. Pass the tomato through a sieve. Put into the stew pan butter the size of a pigeon's egg, and when it bubbles sprinkle in a tCiTsiioonfiilof Hour; when it has cooked a iiMnuUi stir in the tomato pulp; season with pepper i-.ad salt. It is an improvement to add a (uipful or more of stock; however, if it is not at hand it may be omitted. Return the soup to tlio fire, and when ipiite hot add a (uipfiil of fresh boiled rice and half u teaspoonful of soda. NOODLE sow. Throe dolioioui dishes maybe made from this simple and economical receipt for noodles: 'I'o three egijs (slightly beaten), two table- spoonfuls of water and a little salt, add enough Hour to make a ratlier stiff dough; work it well fortifteen or twenty minutes, adding Hour when necessary. AVIien pliable, cut off a portion at a time, roll it thin as a wafer, siuinkle over flour, and, be^inniny- at one side, roll it into a rather tight roll. With a sharp knife, cut it from tiie end into very tliin slices (one-eighth inch),forin- iiur little wheels or citrls. Let them dry an hour or so. Part may be used to serve as a vegetable, part for a noodle soup, and the rest should be dried to put one side to use &t any time for a boof soup. 8PLTT PEA SOUP. Put to soak ov(T night, in two gallons of water, ono quart of peas. Add, in tho morning, one poured of salt pork and let it come slowly to a boil, stirring frequently so that it may not bum. To aho I must be 1 and set it of macan water to roni will! to t4iste w ronl in tl dition of flavor is i Put flft I witli a lit 'j three mil I to tl>e '1 a siiiiiii i)ie 'I Fry both % then stir ■5 thorough I pint of g ■:. cream, a 'i tliyilK!, SI! i[ cut into tl I chowder .J cut in di 'i crackers 1 Fry sev onion in i — stoek-p When tlu or three heajiing it boil m through Iflre and When jm Are, add j ^ y jlk.; of ' I boil whei I Let eon i trom tl ca I cars to t h I close to il I head, cut I and taki^ I bacV aga f, tlie ears,! be aved for a few ^ skull all I th(! lire ; I with the : 'I iialf a sti I «. loves. 111 I wholi! all I carrot, ai; I dor taki! f (^with sp ^ llesh for :^ fectly ten '( hours, thi * day. '■] At the I , in oiH! ve: '- beef or v 4 and any s ^ with a eh opportun cooking i quarts of pint. I HOMK COMKOUT KANUK (^UOK HOOK. U n<\ (lcli<-:it(', Mid fiy i'ciPiioini(\al, oiii iiii'iit should lioiic, skiiiiiiiin^ U'n n^udy ti) iis«! r soup. This m This is wliat iH tlio iiioiit is U> h lish and fowU. unrts of oysioiTr ,^t\ 'I'licn pick iiif; every jiarii- [ fresh milk, or, reason wiUi salt, niaee. Hub U>- lli an oiinoe and iirina. Stir t.liis f, and as soon ii» ii(liior from tlie lir well and add IS tliey i>uf{ out "nitiled" they rs mado crwp l>y bread, UICE. ler coarse slices, r in ii saii'o pan. 1 or eleven large havin'' skinned ley. Letiteoolc lie jiieees of on- nato tliroujjli a liter tl;e size of a lies sprinkle in a eooked a i:Mnut« with pepper :',aJ add a (uipful or )t at Inind it may to tlio fire, and Eresh boiled rice made from this tr noodles: ion), two table.- e well broken up, put four cpiarls of water and set itoverto lioil. Prepare one-fourtli pound of macaroni by boilhi^r it by itself, witli suliii'ient water to trover it; add a little butter to the maca- roni when it is tender: strain the soup and season tot-aste witli salt and pepper; then add tlie maca- roni in th(- water in which it is bulled. 'I'lie ad- dition of a pint of rich milk or cream and celery flavor is relished by many. CLAM CUOWDEU. Put fifty clams on th<' lire in tlieir own Ibpior witli a little salt. When they have boiled about tliHM! minutes stniln them, and return the liipior ■to the lin^ Chop a mediimi-si/ed onion into I ("iiiiill jiieees, and cut six ounces of pork into dice. [Frybotlia lifjht color in two oimeivs of butter; ; then stir in two tablcspoonfuls of llour. Wlien ; thoroughly Vh(m they are a little colored put them into two or three pint.s of liot water, add also a largo beai)ing tablespoonful of chopped parsley. Let it boil until th(! potatoes are (piite soft. Put all through the colander. Kt^turn th(! puree to tlio fire and let it simmer two or tlireo minutes. When just ready to serve take tlie ketth; t)ff the flr<\ add plenty of salt and pepper, and th lioil si't it one side and skim il Very caiefuUy. Aild the tiesb cut from the luad. cut in dice, and two bard boiled eggs cut in dici'. and salt. CHICKEN 80t;i' (I'OTAGE A LA UEINE). Roast a large <'hi<'ken ; clear all the meal from the boner chop, and pound il Ibnrouglily wllb a (|Uarler oi pound of boiled rice. Pol Ibe bones (biokcii) and Ibe skin into two quails of cold water, l.ii il simmer for some lime, when il will make a weak brcilli. .Snain il and add II lollie chicken !ind rici'. Now press this all IbiiHigb a sieve and put it away unlil dinnertime, 'j'aki'off the greas(M)n top; Ileal it without boiling, and, jiisl before sending to table, mix into il a gill of lioiling cream. Season carelully with jtcppor and salt. TOMATO SOtTP, M'TTII 0>nON.><, Slice two onions and fry them in butter until brown; remove them and fry one do/eu tomatoes just sutllcient to heal tliem through, tluii put them into a stew pan with their gravy and tlit» onions; add a liead of celery anil a carrot sliced; slew gently for half an hour, aild three pints of gravy ; stew an hour and a half; piilj) the whole of the vegetables through a siivi"; season willi white pepper, salt and cayenne. Serve with sip- jiets of toasted bread cut in shapes. CLAM son-. To extract Ihe clams from Ihe shells, wash lliem in cold water iind pill Ilicm all inio a large pot over tluMlre, <'onlaining lialf a cupful of boiling water; cover closely, and the steam will cause the clams to open; pour all into a colander over a pan. and extract the meal from the shells. I'lit a ijiiart of llu^ clams with tin ir liipiiu' on tin; tire, with a |iinl of water; boil lliciii about three minutes, during which lime skim Iheni well ; then strain them, itreiid tbeiu and return the liipior to the lire, with the bard poilioiisof tbe^'lanis (keeping Ibe soft porlions asidi' hi a warm pl.ice), lialf an onion, a s|irig of tb> nie, (hre(; or four sprigs of parsley, and one iaigt; blade of mace; cover it and let it simmex for half an hour. In the meantime make a roiix, t. r., put three ounces of butter (size of an egg) into a slew pan, and wlieu it bubbles sprinkle in Hour (one heap- ing tablespoonful) ; slir il on the tire iinlil cooked, and then stir in gradually a pint of hot cri'aiu; add Ibis to the clam lii|U(U' (strained), with a si'a- Honing of salt and a lillle I'ayenni' pepper; also tin; soft clams, wilhoul chopping them. When well mixed and tboroiiglily hot (wilhoul boiling) serve iuimedialely. CHICKEN AND c<)it\ .sore. Skim the liipior from tioiled chickens, heat and strain; put back on the slovi- with twelve cobs from which tbi; corn has been cut. Ibdl half an hour, take out the eolis and add liie corn; stew forty minutes from lime of boiling. Add a cup of hot milk, in which stir u upuoulul of buttvr cut up in uuu of flour. 24 IIOMK (COMFORT RANGE ClOOK HOOK. rONSOMMK TAriOCA. S|irinkli' four t!ilpl<(ins of t!i|)iocii in ono oiimic; l<'l siiniiHT from live to leu minutes, tiistc for wfiisoning and st-rve. CONSOMMr, TAriOCA A I.A rUF.MK. Tlic sairic iis ahovi'. ii(l(lli);f tlif yollis of two fj:;;^. luiilin;: willi lialf a cup of crcaiii, additij; luo tatili'spooiis of coolifd gri'Cii p^'as Ix'foro serving. N. !{.— Po not lioil any nioro after the ercain anan. tilliii)^ the same lialf full of boilin-: water and set the p;in in the oven until the baiter becomes lirm, wbich takes aljout llf- tecn minutes; turn them out. let then. j,'et cold, cut them in slices, lav them in tin' soup tureen, pour over them one (piart of hot consomme and serve. MOCK TIHTI.K SOtr. ]?oil half a ealfs head with the skin on until soft; cut the meat into small pieces; also the toiif;ue; i)repare fi-om the yolks of two hard boiled e\ soil'. I lirown two onions in one ounce of butter, stir in a ta!.lesps lliem Ihimiiiti tile .-trainer. Sicir licw one t)uni'e of butter, add to it luie ounce of tloiir, mix wi'll. add one (piart of soil]) stock, then the beans; boil up, season, and serve with bread dice fried crisp. rON.SOMMI? A I.A CI.EVKI.AM). Chop up line the breast of a y i« ehiekcn; procure (he ^,^lue amount of soaked bread in milk, well pressed out, one tablespoon of fresh butter, tlie V(dks of four c^cgs. season with salt, iH'pper. a liille nutme^r. a Hllle chopped parsley; mix well; till in six tin moulds; bake them in a medium oven; turn them out when done and serve willi c(uisomme. MII.I.KiATAVVNY I^Oll'. Cut the breast of a yoiin;: ehiekcn after it has cooked in soup slock in small pieces. Put on tlie tire the carcass and bones of tlu^ ehii^ken, add enouL'h soup slock to cover it. sinuner for one hour and strain; fry two small onions in one ounce of buller. add three-(piarlers of an ounce of Hour, stir well, jiour the broth in the butter and onions, boil up. add one tablesi>oon diluted (•iirry powder, half a cup of milk, pepper and sail; simmer for (en minutes; put llie chicken meat in the soup tureen, two tablespoons of lioiled rice, pour over the soup stock and serve. A half a teaspoon of beef extract will help to strengthen the chicken stock. CREOLE sour. Soften half a cup of rice, cut up half a cun of shrimiis and one stalk of yellow celery; jioiir over this one and a half ipiarts of soup stock or (onsomme. . ox-TAii, .sorr. Parboil in some water two ox-tails, cool and cut the meat in small iiieces. melt two ounces of butter, frv in two small onions, one turnip, two carrots, lialf a stalk of iclery. two slices of ba- con; cut up line. Add to tlit^ liquor in which the ox-tail has been i)arboiled one teiispoon of ex- tract of beef, (hen add the fried vejrelables and thicke^i with two ounces of (lour, adding a table- spoon of Worceslershire sauci'; boil up, strain, add the cut ox-lall, and .serve with . iiiK diit'kcn; i('(l bread in Kion of fiosli ■(III with salt, ipcd paisley ; ike tlit'iii ill a en dinu! und ■n after it lias ,. I'lit on tliC! eliielven, add miller for one jiiions in one I of an oime« in tluf liiittcr spoon diluted :, pepper and ; the chieken iliU'spoons of I'k and serv<«. :t will help to half a Clin of celery; jioiir soup stock or tails, eool and two oiinecH of ne turnii), two o slices of ba- r in which tlie ■aspoon of ex- 'cjijetiihles and ddinj; a talile- Kill up. strain, i;rated rusk. ve fresh ones ^e tahlespoon- j I jM'pper to tlie e iiniiiediately. stir the toina- •ortlon is more about twenty- e<;s or tins, cut v; then with a removes tlie in- le shells, bones ir pieces, and s and shells in in off. Thicken three lunces of Hour Jiii". rklrit Writ ". a <;•" cf I""'' i'noUjj;h of the jain and servo ite. TIIlKK.V-noNK ?()lf. After a roa-teil linkey bus I n scrvdj a por- tion of the meat slill adheres to the liours. e^pe- ciallv iiboMt the neck: ••drumsticks " are hfi. or parts of the wiiij;s. and pines iarel,\- <'alle(l for at table. If there is three-fourlhs of a cupful or more left cut off carefully and reserve for fcuce- meat lialls. llieak the bones apart and with stiillin}; still adlieriiiy: to tlcni. put into a soup ketlle with two iiuarls water, a lable-poiui salt, a liod of red pepper broken into pieees. three or four blades of celery cut into half ineh pieces, three medMiiii-sizeci potatoes and two onions all sliced. If the dinner hour istiiie o'clock the kel- tli' should be over lire before ciyrbl o"i'loek in the moininj;; or if tbediniier isal six in the cNeniiijr. it sliould be on by twelve o'clock. Let it boil slowly but consljiiitly until about lialf an hour beforl' dinner; lift out bones, skim off fat. strain Iliroiif;h colander, return to soup kellli'. There will now be but little more than a ipiart of the soup. If more than this is desiri'd, add a pint of hot milk, or milk and cream to;;ellic r; but il will be very nice without this addition even tboiif;li a little iiiore water lie added, rrcpare the fiuce- nieat halls by choppin),' the scrajis of turkey very line; take half a teaspoon cracker criiiiibs, smootlily rolled, a small saltspoon of cayenn(! pepper, about double the qu.intity of salt, a little grated lemon peel and half a teaspoon powdered summer savory or thyme; mix tliese tojrether and add !i raw beaten ejiij to bind tliem. J{oll mix- ture into balls about the size of a liickory nut, and dro|) into tlu^ soup ten minutes bef(U(^ serv- inir. llav(! ready in tureen a laifje tablespomi of parslev, cut very line. I'oiir in souji, find send to table liot. If fdrce-iiieat halls arc not liked, boil two er.s for half an hour, cut in slices, juit them in tureen with the jiaisley. and p(uir tin? soup over them; or slices of bre.id (not too tliick) can be toasted, buttered on botli sides, cut into inch Bquures, und substituted for the sliced eggs. (iUEKN COKN sour. One large fowl, or four pounds veal (the knuckle or neck will do), put over fli(^ In one gallon cold water without salt, cover tightly and simmer slowly till meat slips from the bones, not allowing it to boil to rags, as the meat will make a nice dish for breakfast or lunch, or even for dinner. Set aside with the meat a cup of the li- (|Uor; strain the soup to remove all bones and rags of meat; grate one dozen ears of green corn, scraiiing cobs to remove the heart of tlie kernel, add corn to soup, witli salt, )iep|"'''< '"'J '' little paisley, and simmer slowly lialf an hour, .lust before serving add a tablespoon llour beaten very thoroiiglily with a tablespoon butter. (Serve hot. To serve chicken or ve.al. put tirolli (which was reserved) in a clean saucepan, beat one egg. a ta- blespoon butter and ii teaspoon llour together very thoroughly, and add to the broth with salt, pepper and a little chopped jiarsley. Arrange meat on dish, pour over dressing, boiling hot, and serve at once. CEI.EIIY CltEAM SOri". l^oil a small cup rice in three jiints milk until it will iiass through a sieve, (irate the whiti' part of two heads of celery (three if small) on a bread grater; add this to the rice milk after it has been siraiiicd; ptii. h> ii a liUail of :>. I.et llie s af an egg. season with salt und pep|>cr. and serve. A small pii'ce salt pork, a bone or bit of veal ', ;i lliiiiji r-f buii'T size of an egg. one tabli-pooii tloiir. Work but- ter and llour logether. and add one teacup sweet cream just liefore taking from the lire. Uoil one Lour. 26 HOME COMFORT RANGE COOK HOOK. M rnif^KF.N nnoTn. cm iii)!i cliickiM inir) -iMiill |)lfOos nnd ^iit it in 11 ilii'p ciirllicii ili^li. aililiii;; n (|iiiirl lici' is soft : IIkii poiirin till' lnolli and sicam an hour or two loiij^cr. itr.AN f-ni r. Soal\ a (|iiart of navy licaiis over nii;li( ; flicn |im iliiiii on till' lire Willi tliii'c iiiiarls of walcr, lliicf onions, fiiiil In a lilllc Imtlrr. om- lilllo caiiol. two potatoes partly Imllcd in oilier waler, a small cut of porU. a Utile red pepjier, and sail. I. el il all lioil slowly for live or six hours. Pass il then thioiiich a colander or sieve. He- turn llie imlp to the lire: season |iroperly willi salt and cayenne pepper. I'lil into the liircen lu'ead cut iii half iiuli scpiares. and frieil hrowii on all sides in a litth' Imller or in hoilin-r fal. rrof<'ssor l?lol adds lirolli. bacon, onions, celery, oni' or two cloves, and i-jirrot to his hean soup. Anolher cook adds cream at the last iiioliient. If il little stock, or so hones or pieces of fresh meal arc at liand. they add also to the llavor of bean soup. OX-TAII. SOfl". Ox-tails make specially fjood sonp, on account of the ^(datinous matter they contain. Two ox-tails, a soiii) Imnch or a pood-sizod onion, two carrots, one Htalk of celery, a little parsley, and a small cut of pork. Cut the ox-tails at tlic'joints. slice the ve>;etahh'« and mince the l)ork. I'ut the pork into a stew pan; wlicn hot, add first the onion.s; wlien they l)e<;in to color add the ox-tail. L<'t tlicm fry a very short time. Now cut them to tlie hone tliat the juice may run out in lioilinR. I'ut hoth Ihn ox-tails and fried onionsJ into a soup kettle, with four (piarts of cold wilier. Let them simmer for aliout four hours; then add the other vcfictahles, witli three «'loves stuck in a little i>iece of onion, and jiepper and salt. As .soon as the vcf^cfables are well cooked the soup is done. Htrain it. <;UKKN I'EA I'DKKE. One can of preen peas and one-half pint of milk; put on tlie tire and t)oil till soft; tlK'n put throufih a strainer; melt a tahiespoonful of liiit- ter. add two small tahlespoonfuls of Hour, one- half pint of hot milk, also the pulp of the peas and enouj;h water or soup stock to make it of the proper consistency. tlllCKKN (JIMIIO SOI r. Select a tender. Ileshy. but not too fat chicken ; siinjjc. draw, and cut in small pieces; put in a stew pan three ounces of butter. Willi a chopped ;lilly lirown; sprinkle two ounces of llmir over, minjtlc well, diliile with three (piarts of broth; add while and sweet Chili pep- per and a inmcii of parsley; slir, lioii. (•o\cr. and cook slowly for about f(Uly niinules; skim oft tiie fat. remove the parsley; let drop in the sou)) like rain, four tahlespoonfuls of ffunilM) jxiwdci. stir- ring all tlie while: boil no lon>>;er: pour in a soup tureen and serve with a dish of jilain boiled rice. ■vk(;f.tai»i.k SOI r. Cut up In pieces half an inch s(iuare. a carrot, a turnip, a parsnip and one head of cabbajre, and fry them in one ounce of butler. Ileal up one (p'liirl of simp-slock, put the fried vcuctahlcH in the soup tureen, add a little pepper and salt, pour over the hot slock ami serve. .III.IKNNK SOI!'. Cut the vciretables In strips one Inch long twii'c as thick as a malcii, ami proceed as for vej;etnble sonp. adding one tabli'spoon of i;r('en jiciis. one tablcsi n of sirin;; beans cut in dia- mond shape and pur-boiled ; pour over them ono tpiiirt of consomme anil serve. IHAMONU HACK TKItliAlMN, MAKVI-AM) STYLE. Select three larfje. live diamond back terraidn; plnn;;e them in tioiliii:: water to lake the horny skin off; cook tliem in slif;hlly salted waler; drain and open ihem; Ink it everythinjc from the shells; remove the head. tail, nails, intes- tines, li;;hts ami ^all-bladder <'arcfiilly; put the I'iiii on a plate and cut llie rest in pieces; jnit this in a saucepan witli four ounces of butler and a half pint of iiiad(dra wine; boil down until nearly eva|>orated; add six ej;^ yolks diluted Willi a pint of cream, a little salt and red pepper, six ounces of tabl(! butler, an>;;;s f rom the ter- rapin; stir steadily on a brisk lire until th<' sauce thickens, w ithout 'hoilin<;. and serve iniiiiedlatcly with tpiartered lemons separately on a plate. CliEAM OF SALMON. lloil soft in saltwater one pound of salmon and chop up very tine. Hoil hard two <'}?{,'«. nia.sh th»' yolks and jiress them throiifili a strainer; add to the ejrjjs one ounce of butter, one ounce of flour, and soften with half a pint of soup stock, adding pejiper and salt; boil up, and when smooth add one (piart of sonp stock; hoil up a;;nin and strain, and then add the salmon meat and serve with toast. HISQfF, OF I.OnSTEH. Chop up one pound of lobster n-eat very fine; melt two ounces of butter, addinfj three table- spoons of sifted flour; when smooth add one jiint of rich soup stock or consomme, stirrlns well, avoidlnfj lumps; when boiled up add the lobster meat, one tablespoon of fresh butler, one pint of cream, salt, pepper and mace to tiistc; boil up and serve. A few pieces of lobster can be added to each plate. rniCKEN BnoTii. Put in a stock-pot two pounds of lean beef, two pounds of lean veal, a larfje and tender fowl, two tablesiHionfiils of salt, and two fjallons of cold waler; set on the Are. start slowly, and while boiling; scum w<'Il; add two carrots, an onion with thri'c cloves in it. two stalks of celery and two le(dvs and jiarsU'y roots tied tofrether; let all boil slowly for Ave hours, addinj; at times a little waler to replace the evaporation. When the fowl is done, take it off and keep for further use; then skim the fat and strain the broth through a wet najikin into a saucepan and keep warm. SOMKTHIXO GOT AWAY, Landlord — "You say the chicken sonp isn't goody Why. I told till' cook how to make it. I'eihaiis she didn't catch the idea."' Hoarder — "No; I think it was the chicken ! OIK' V('f{('tal)li'H ill [)i!r and Halt, ic incli long inicccd as for loon of •;i-('<'fi IS cut ill dia- )V('r tlu'in ono t-AM) STVI,E. liirk trrraiiin; iki' I lie liorny sailed water; erylliinj; from 1. nails, intes- fiilly; puttliH ieees; j)Ut lliis Imiier and a n until nearly iilnled Willi a ■A i)e|)i)i'r, six . eUe lli.' sail, which of ItJ own weiglit naturally sinks to the iHittolil. will settle in the skin and the tl»h not to be Ireshened at all.) Soak a mackerel over night. In the morning take from the water, dry varcfiillv. trim off head, tins and tail, cut the tisli in half and rub off the i'f(U-e dinner drain the wali'r off. pick the tish to pieces, (iiit it in a pan or kettle with enough cold water to cover the tish; set it on the range and let it slowly come to a scald; do not let it boil, for boiling makes it hard; pour off the water and put c.i enough milk to cover the flsh; thicken with a tablespoonfiil of Hour mixed smooth in cold milk: then, just before serving, break three or as many eggs as you wish, and a piece (if butter the size of a small hen's egg; pepper and salt to taste. FHOOS' LEOS. The finest finality of frogs" legs comes from Canaila. They are brought to market skinned and ready for use. All that is necessary is to twist off" their claws. Sprinkb^ them with salt and pepp(>r to broil them; dip them in sweet oil, H(iuce/.e over (hem a few drops of lemon juice' and lay tl;em on a broiler. Broil them very carefully, about five minutes on each side, until they are a very delicate brown. Tliey should be served with a maitic d'hotel butter. A mor(^ f;imiliar way of cooking frogs is to fry them. Wipe them off, season with salt and jiep- per. siiuecze a few drops of lemon juice over them if you wish; dip them in the beaten eggs and then "in the llnest sifted bread crumbs. I, ay them in a frying basket so llial liiey do not toiicli, and ])lunge them into a kettle of boiling fat. When they have fried for five minutes lift them up, lay them on a platter, and serve them with a little decoration of green. Tartare sauee is very good with tbcin. No one who cats frog-*' leg^ cooked in either ,if thc>e wa.N> will be templed to try the more elaborate frictlssee of frogs' legs. l.tilf^rKl! A I. A NAI TAISK. Boil two meoiuin--l/cd loliplit lengthwise, crack the claws, remove tin' >tiuiv pouch and inte.«linc> ; put llic creamy pail, coral ,iiid cgg« (ifaii\) into a large bowl «ilh two igg \iilk-. a lalile-poonful of piepared iuu»lard. sail, and migiioiiclle pip- pei-; dilute slowly at lli-t and then more iiuickly with half a pint of swi'ct oil (green istlie liest) anil a little tarriigiui vinegar: add chopped cliives. chervil, tarragon and par.-ley; cut the lobster meat in thin slices, range in a salad bowl, pour the sauce over and serve. Th( — ino> and ( clam peopi shoul of tic Ihelil over w hill tcr. a now TO COIIK rl.AMS. re are ways and ways of cooking the (dam ■t of them abominable ways. Clam juice ■lam brolh are good, but clam chowdi'r and slew are short cuts to dyspepsia. 'I'lie coast e. who ought to know, say that tlie clam d be cooked in this way : I'lit lialf a peck sh clams into an iron kettle ami pour over about a (piarl of water. Let the water boil the clams tliree times, then extrait the ■ meals, dip them into a disli of melted but- iid sw:illow them. llAKi:i> I.OItSTKIt. Ill furnishing a recipe for baked lobster, select lobsters, heavy for their si/e, and see that they ar»^ exceedingly lively; as so(ui as tlu^y come from the markt't cut tliem In halves willi a sharp knife and remove the stomach and inlcslines; Clack the (daws, or a half may be partly removed Willi a can-opener or sardine s(dss(U-s. When ready to bake put the lobsters in a pan, sludls dowii. sprinkle willi pepper and a little bread crumbs, and put here and thei' bits of butter. Hake in a moderate ov n aboiii three-(|uarters of an hour, basting with imdteil butter, as the lob- ster seems to become dry. The\ must not under any circumstances be boiled lirst; Ihcy must be killed by being cut into halves. IIIUIII.KK SAI..MON. Cut the flsh In slices an inch thick, put tliem into buttered paper and plaei; on tin! gridiron ; sprinkle frei ly with salt. They will be done in a few minutes, and should be served as hot as pos- sible. Tlie plate should be decorated witli pars- ley and (piartercd lemon. M'ALI.EIl OYSTEU.S. T/me a pudding pan with mashed potatoes and gla/e it with well-beaten egg. Set it in the oven until thoroughly heated and ol a delicate, dainty brown. While Ibis is in the ovin jiut on your saucepan, into which put tie li(|uor from a ipiart of oysters: let it bl\lii ni.i.v lie iii^ily rciiiiivi il; |>iill llii' iMi linn Into line -.lii-cds. and pnl il cm' I lie ^l(PVl• in miiiic r(dd waliT. As .-(ion iis il licjiin-' lo Imil i'l>iin;;i' Hit* wali'i-. iiiiii ii'|>rat tills inoccss 11 si'cimd time. It is not pinpiTlo linil il. iiM it ri'iidcis il t(>ii;;li. As KiMin its till' tl>li is rciidy, s c |Hiliili"'s must lin codl^.'.l lit llii' siiiiii' time. I. I'., liidlcd tt'tiiicr. iind w«di masliid wliil" slill lii>l. willi a lilllc I'lil- liT iiddi'il. Mix liHlf as iniiili i-ddll-li as iKitalnes wliilc llicv arc slill hot. I'oiin llniii iiilo liillc balls or lliii k Hat i-akis, I'ly tliciii in a lillli' liof linllrr in a saiili' pan. or innmisc tlinii in lioilinj{ hot laril. It iiiakis all I he diffcrenci' in the tlavor of llic halls il till' lish ami the potatoes are mixed while holh are hot. 'I'lny lire heller if fried lit once, hill may he made the iii;;ht helore, for biviiklaht, if tliey are [(ro|)erly mixed. SrAMSIl MACKEIIEI,, VENKTIKNNE. Proeiire a larfre Spanish liiaekerel ; liare off the 11ns, draw and eh'anse nieely, put in a hnllered ll.-li jiaii with salt, pepper, ihojiped onion and jiarsley, small hits of hiillerini top. and a half ii pint of while wine and while hrolh in equal parts; eoveiwilh a hnllered jiaper. hoil, aniir ey:^ >()lks and four ounces of hiiltei ; stir without hoilin;L;. |iress through a napkin, and tlnish witli the juice of a lemon and two lahlespoonfuls of tinely chopped and pressed parsley; slidi^ I he lisli on u dish, |)oiir tlio saucc! over and st'l've. KrTTKll .SAICK I'Oll MArKEliEl-. Half a cup "f H"'"' mixed with cold water till a smooth paste; stir eiiouj;li of the paste into a half pint of hoilliif:; water over the tire to form a thick cream: add a Utile salt, and stir steadily with an eirjj; whip for two miniiles; then remove from the lire and stir in a (luarler pound of hiitter, two ta- hlespoonfiils of chopjied parsley and the juice of lialfalemon. .'^et il on top of I he range to keep wariii. hut on no account let it hoil. BOILED .STim'EK llAf*S, IIOI.LANDAISE. Take a flvo pound striped hass; wash and trim nicely, put in a lish kettle with salted and acidii- laleiT water to an inch over: cover willi a sheet of paper, set to hoil, and then let siinini'r half an liour; drain, slide on a fohU'd napkin, jjarnisli with parsley, and serve with !i hollandaise sauce in a (juuce howl. KKAWN HI TTF.U FOK FlSn. Put into a paiicepan three lahlespoonfuls of hiitter. When this melts add oiie lahlespoonful of Hour, sliniiii; .ail tlie while to have the lloiir worked in sniooth. Add one eup of milk or water, and salt and pep|)cr. I'lNNAN II.illDlK. Put into a pan and cover with liot water. Keep in the oven for half an hour. and. dishiiii; the lish on a hot idaller. add pepper. Iiiilter and sauce. Or: Place the lisli in ii j.ir h the hot you have tinuoiighly in fresh water licfore using. FlilKl) FlSll. Wash and wipe the tlsh dry. Roll In cornmeal and fry over a hot tire w i'Ji plenty of lard to k -ep them frimi luirning. If the lisii are r;!..ill, fry whole; if salmon, or large lish, cut into slices. IIOII.KI' FISH. Wash and wipe the llsli, dredge with Hour and sew up in a cloth. I'll, into a deep pot, cover Willi cold water, with a tahlesiioonfiil of salt and oniMif vinegar added. From the lime it begins lo hoil allow lifteen ininiiles to the pound, lieinove the elo'.li and serve with "drawu butter" or milk gravy. noiI.KI) AVUTTK FISH. f.ay the fish open; put in a dripping pan with the, backdown; nearly cover with water; lo oin* fish i)ut two tahles|(ocuis salt; cover lightly and ciiumer (not hi il) one-half hour; drcs.s with gravy, biiller and pepper: garnish with sliced eggs. For sauce use a piece of hutler the size of an egg, one tahlespoon of llour, one-half pint boiling water; boil a few minutes on a Home Comfort Uauge, and add three hard boiled eggs, sliced. llAKElt IIAI.IIUT. Two pounds of the lish with one egg, tlireo pounded crai'kers. (uic pint of milk, oni* ounce of hiilter and seasoned with salt and i)ei>per. liiike for one hour. ItOII.El) COD. Pare off t lie fins of a six-pound fresh codtish and <'leanse widl ; trass the liead to the body with a string; jnit in a lish kettle with salted and acid- ulated water loan inch over; cover with a shei'l of paper, hoil and let siininer Iialf an hour on Ihe side of the lire; dram, slidi,' on a folded napkin, surround with parsley leaves, and serve with an oyster sauce. Sl'ANISlI MAOKEHEL A I. A MAITliE D' llOTEI.. Procure ops; la'-ge or two inedium-si/.ed S]ian- ish maekei-ci ; draw by (he gills, wash and pare nicely ; slit down i he back from head to tail; re- move tht* spine, wi])!- dry, season with salt and pepper; oii ail over and broil slowly and well ; slide on a dish and iioiiruver about four ounce** of half melted maiire d' hotel sauce, adding a little choppi'd chives. Serve with quartered lemons on a plate. lIOMi; (OVroUT RAN'IK (IM>1\ IKMil, •J!» vrt'K. Wl'll, |llll ill !ili'i' nil inch III ai'i>iii;ilii;i( s; tic llicne il llic lliivor ,' tliciii with li,i|(ci', start til siiiiiiicr ilcd n:i|ikin, itii anchovy vn ounces of lillnjj water, ;; yollxs, and I'.'ctfpODIlflllK rcsli l)iittcr, Il II napkin, the anchovy is (in hand, I fresh water In i'orniiioiit lanl to k -cp n I'li.ill, fry ito kIIccs. th Hour and p pot, cover I of Halt and ! it hcfjins ti> 111. IJcinovt! tcr" or milk nff pan with atcr; to one li<;litly anil (Ircs.s with with sliced ■r the size of lie-half pint on II lloiDu boiled I'gj^s, 10 (^jjp;, three tnc ounce of l»per. Utike resh codlish lie hody with I'll and acid- wilh a sheet hour on the Ided napkin, i'rvu with an D* llOTEl.. ■sized S]ian- sh and pare d to tail; re- itli salt and i,v and well; four oiincurt ?e, uddiiifi a h qiiailered HTUirK.n nA5s, a ;.a < ii\mhohi». Select II nice has* of iil -ix |>ound'*. wash nnd dry II well, stuff it with li-li force meat (coin- poM'd 'thus: one poiiiul of lia-s. the l.oiies and skill heiii^r j)icvioii-ly rciiiovcd; pound «ill In a iniirtar, add •rradiially one after iinnlhcr the whiles of ;j ciriis. season with niie faldisponiiliil of salt, one ti'i-pomiful of pepper, fine tea-pooii- fiil of ni-alcd niilineu. rul> throiiu'h a sieve): iilacc In a tiakinir pan w llh lour spri;.'sof parsl. y. t\Mi cairuls .-lied, two onions aUo sliced, wlndc peppers, lew cl('Vcs..one hay leaf. Then iiioi-liu with one pint of Jfood sauleriie wine ; hake for twenty inlniiles, iia>le often, tuiii your llsh on ii hot llsh plallcr and keep w '.nil, slialn in ii p.iii ; to the lii|Uiir add one-half ii pint of K-pn^'""!'; nance, reduce vdl, dccorato your iihithr aroiipd your llsh with two liiuipicis of nice heads of lnu-ll- Vo..lls, t\\ o houiiuci., of tnilllcs, two of lil.inchcd Ovstei-H iiilcisecliiii;, tMO crawtlsh; lielwecii each hoiniuet iMuir half of ilie sauce over the llsh and serye; send the balance of the sauce in u wpanilo ji;ravy liowl. FKIKI) SHAI>-l!OK, TOM.^TO .SAICK. Take the liard roes of four lartje shad; season with salt aiul pepper; roll in tloiir. iiiimeise in beaten vjxs*. roll a;.'.iin in fresh white bread (■riinibs, luul fry slii^hily brown on botli sides in a hii>ro frviii}! pail with e'iiou,i;h fat to cover; diain ouTi elolh, dish up on a foidcd napkin, surround with fried parsley and (|uarteicd leinons, and Burve with toiiiato'saiice in a sauce bowl. HUOILKK TUOIT. Cleiin and split theiu open, season with a Utile wilt and cavenne; di]) in whipped e;rirs, dred^ro with Hour, and brander over a clear lire. Servo with saiieo. IIAKI.I) HAIUHX'K. Cbooseanico llsh of about sis pounds, which trim and pcrapo nicely, ^Mitlini: it carefully, lill the vacuum with a stnffinj^ of veal, (hopped ham and bread eruiiibs, sew up wilh slron.i; thread, and Phaiie the lisli round. i)iittiii>; its tail inlo its nioiitli, or, if two are reiiuiicd, lay them almi^' the dish reversed that is, tail to head: ruli over with jilenty of biiner, or a batter of viiii* and Hour, iiiul then PiuinUle with bread-eriiiiilis. J.e' the oven be pieliv hoi w lieu put In. In about an hour the fish will be ready. Serve on the tin or assict in which tiny have been baked, placiiij; them on a larger dish for that purpo.se. Mussel sauei^ is a good aecoiupaniiiieiit. FltlKI) TUtJLT. They must, of course, be nicely cleaned nnd triinin'cd all round, but do not cut off their heaiU. Dlediic theiil well wilh lloiir. and iiy in a pan of boilii'i;;' hot fat or oil. 'I'mii tlieiu from siile to side till tlicv are nicely browned and (iiiile read\ . Drain off all the fat belore sending the li-h to table: garnish wilh a few sprigs of i)ai>ley, and inovide plain milted butler. If prefcnid, the trout can lie larded willi beaten cu'g. and be then dipped in bread-crumli. The living will occupy from five to eiuht minutes, accmding to .-izc. Very large trout can be cut in pieces. HOIl.EIi LOllSTl'.U. Th ese eriisiaceans are i When served, crack the- claw> i.-uaily sold roady-bniicii. id cut open the body, lay neatly on a napkin-covi garnish with a few sprigs of parsley jHii'ved is u.sually eaten cold. red di-h, and Lobster so OYSTERS. FUIKI* OYKTKU'«. I Select largest and tlne-it oysters. Dra'u and wipe them by spreadinir upon cloth, lav injt another over them. pre--iiii; liy:liily. Koll e.oli ill lie.iteri ei;;;, then In ciacker i ruiubs with which have bein iiii\ed a very iillli- pepper. Kiv in mixtiire of eijiial parts of lard and liuinr. (tCAl.l.Ol'KK tlVSTKltS. One nuart of oyster*, eight soda crackers rolled tine, seven ounces of biitlii'. |iint of milk: jiul in l.ivers sprinkled wilh -alt and pepper: . aveliniior and add wilh milk jn-t before puiiiig In om n . put rolleil crackVrs wilh bils of l.iiller «U1 top layer, itake three ipiartcrs of an liour. , OY.sTKlt (•ll()(,'l'K.TTK,S, Chop the oysters and measure In a bowl, take ci|iial iiuaniily of ma-ln d poialoes. ad. I as mm h biiller as Mill like, pepper and salt to suit yoiii taste, i.io'isteii wilh a lillle cream, make in rolls or in cakes, dip in e:,';;s and then li:ie ciaelter crunibs, and fry or boil in lard. OVSTKIl SAl< K. Cook two dozen oystei-s with a linle w.iter, butter, while and red pepper, and nutme;:; ilrain in a col.nder and strain the liipior th.'Ugh a sidve; knead a t.ibli-poonful of Hour wiih an ounce of liulter; (liliilc w ilh liiiuor, slir, boil live minutes; ilni-hwilh two egg yolks.lwooiin.es of buller. and juice of a lemon; ]u■e.s,^ tliroiiu'h u n.ipkin anil add thccy-lers; drain and dt-h up the cod on a folded napkin, suriound w ilh pars- ley '.caves and serve, piilting the oyster .sauce In a large bowl. lll.l i; fOINTS. Ill order to gel the full lienctlt o' such luxury as line points, your (i\-leis ought to be well wa-lied. See that they are sound and fre-h and have tlieiiMipeuedat the Very la-1 luometu. \\)i\\t- you open your o\ stirs hold them hoii/onlally the deep shell down, so as to . avc as h of the liipior as pos-ilile, and pla-e them can (illly on a bed of cracked ice on a deep plale; send along a ipiarter of a leiiion OVSTI'.lt .STEW. I'lit a (jiiart of oysters on the tlr«> In their own liipior. 'I'be iiioineiit they lic::iii to boil skim them out. and add lo the lii|iior a b.ilf pint of hot ereaiii, salt ami cayoniie pepper to taste. Skim it well, take it off the tiie. add to the oys- ters an ounce and a half of butler biokcii into small pieces. Serve iiiiincdiatcly. «»VSTEIt I'ATTIKS. Prepare about a pound ot feiiillelago paste, then with a rolling-pin roll il down to a fourth of an inch thick, and let it rest live minutes; with a channelled or a round pa-le-ciitler three inches in dianieicr. lut eight or more ruiinds in the pa.-ie; turn theiii over, pui on a balinu'- slieet, egg tlie surface, and wilh a Miialler round p7t-tc- cutter p.ievioii-ly dipped in llot iiui-ion in the paste, ai waler, cut an few lines on till' cell ules. ciuiity tlieiii. save tl d tl lie; baki! alMiiit twenty iiiin- jyers. ami keeii 'M\ IIOMK fOMKOUT KANUK COOK HOOK. (MMUl l-ATTIE.*. Tiiki' of oyster'* iirroriliii^r to tin' iiiiiiilM'r in In- tuTVi'il mill I'liii iliciii ill ilic saiiH' imii «illi l>iiiiir. I(C|i|Mr. sail mill a lillli' lluiir; i-lir mul Irl ■.liiiiinr • It (I'W iiiiiiiili'H. Iliiki' ^lii Us <>( I'ii'li |iiirt' iia-li' in imlty till", mill !il>i> small roiiiiiN Inirnvi rs; In al tin- mIkIIs mill llll Willi oysli'is; |iiit on tlic lovir^ anil sil In llu' "Vin li>r llvi! niliiiilcx. 'I'lii'V hIioiiIiI III- Mi'i'vnl iiniiiriliatt'ly. CIIKAM OVSTflt". liiaiii till' rn| • fii'in lln' (lysliTs; riili ii talili'- HliiiiPiitiil of lliiiir lull! ai|iiailri<>f a |iimimi1 nf Inii- ti'i- fur carli liiiiiil ii'il oysliTs. A lillli' iiiaci' or niilinr;; if ay;ii'i'iitili'. six wlioli- xvliili' pciipi'is, sail III lasli'. Ililii;; llii' lli|iior Ina Imll. mnl Uii'ii ailil llir ov>li'is. anil as s i as llii'y boil ii|i onrr mill llll' iiiillir ami Hour; >lir I'oii-laiilly, ami wlii'ii lioilinLT ailil a liall iii|> of rlili I'n'ain l-i cvi'iy liliiiilriil o\>lrrs. Sllr all wi'll |oir''llii'r. ami sirvi' as soon as rookril enough, wliirli will lie ufirr luliliiij; till' I'l't-aiii as kooii iim it boils \\\> once tlioniiinlily. Kltll':i> OVSTKtiS. Driiin the oystirs !n tin' colandi-r; .-prinklc ovit pi'liprr mill Mill, whiili mix wrll with llniii anil (llll llii'iii in a I'oM plan' for llflcrn or iwi'iily iiiiniilrs lii'fiiri' I'ookiii;;. Wlii'ii rraily lo I'ook roll I'.'ii'h oni' (lrs( In sitliil i-rai'ki'r rrnmlis, ilim in lii'ali'n rj,'j,' inixi'il willi a lillli' milk anil sia- soiii'il with pippi'r ami sail, linn in llm rrai'krr rrniiilis ai;ain. Voii will plraso ri'iiu'inln'r tlio I Iim-: llrsi llii' i-nimlis lirfmi' Ilii' cu;;;. us tlm »':;lC will not aillii'ii' wi'll lo llii' oysli'r williont liio ('riniilis; now. llirow lln'iii into lioilin'; hot laril, llrsi Icsliny; to see if it is hot i'iioii;i;h. Ast soon as they a,-siinir u li^ht hrown rolor tliry shonlil In- drained mid ithln>; to ti iiical. K\erMiiie knows how hacked meal takes away the appi'lllc and exhaii-ls Hie man in carvli><;. I'li the Hist place, have the knife of jriMiil hieel, and let It be used tor carvin;; only. Next, keep the knife sharp. Korlhls purpose have ii ittoiu! or sleel for shariieiilii);. The meal shiiiild come lo the table In u lar^'e platter to afford plenty of room after it Is cut, and the carver should not be humpered by ({'assi's of water or cups of tea within reach of Ills elbow. The fork niii~l be held in Ihe left hand and stuck ttrmlv In Ihe meat to prevent ll from slippin^r about Ihe plallcr. The knife shoiilil be held in Iho ri^ht hand, and should be so sharp thai no force is reipiired to drive it lliroU;rli the meal. Hoast I f should he shaved off in very thin sIlecK, t'hiikens, turkeys and all f.iw Is should have lejj;s and wliiits cut iiff and joinled before the other parts are ti.iiched. .\ ;;ooil carver alwa>s sits while carvirij;. .\iiyone. with a piod knife and much practice, may become a ^rooil carver, but under some hands il becomes a tine art. Hcyond these few simple sn;;t;eslions, no infor- maliim can be ;;iven that will aid you. I'rotl- eieney only conies from the education of the eyy and hand in practice. In seleclin;; a carvinj; set, it is well to let fho Inisband take this responsibilily, as this pre- cludes the possibility of futiiru bad curving beiujf laid upon the knife. MEATS. The more gently moat liolls tho inoro tender It will become. Allow twenty minutes for boiling ei..'h pound of fresh meat, Koast meats reipilro a brisk tiro. Basto often. Twenty minutes Is required for roasting each pound of fresh ineiit. BKEl'STEAK. For a cheap steak, a ^ood cut of what Is called chuck steak is best. Have the steaks cut half an Inch thick at least; they are even better tliree-ijuarters of an lucli thick, (ireaso the «'"'fl''"on '*^'^'" "'''h pork or heef suet; have Itiiuitu hot; put on the steak over a hot, clear tire; cover It with a hakiii^ pan. In a moment, when the steak is colored, turn itover. Watch it constanlly, turning; it wheiievt'r it gets a little brown. Do not stick the fork into the middle of the steak; only into the sides where it will do least harm by Ictiing out the juice. It should bcipilto rare or iiink in the center, though not raw. When cooked enough put it on a hot jihitter; siirinkle over jilenly of salt and pepper — mind not to put on the salt and pepper before the steak is cooked ; then sjiread over the top some sweet, fresh butter. Set the jilatter in the oven a few inoiiients to let the butter soak a little In Ihe steak; then serve it Immediately. Do not use loo much butter. When the steak is cooked it is placed on the hot platter. First then, salt and pepper are bprinkitd over; then comes a .=;prink;ing of very fine chopiied parsley; then some drops of Icijion juice; lastly, small pieces of liutter aro carefully spread over. I'lace the steak In the oven for a few moments until tho butter is well melted and soaked into the steak. IIOMK (OMKOUT KANCJK (•IH>K IIOOK. ai til It iiii*al. liiKi'H iiwuy liiivii-':- Ni'Xt, krt'|i IlkVt' H HlUIIU li' ill u liirKc it i^ cut, iiiul !>• tjlaHsi'H of r lii.H t'lliow. (I iinil HliK'k i|l|lill|r llbllllt lii'lit in tliu lull no foivo Ileal. Hoiist lliin slit'CN. Id llMVC U'jiX re llif (itliiT al\vii\ s nils III Knife 1111(1 I eurver, liiit rl. iiK. no infor- yoii. Troli- II of tlu! ••yo [•n to let the HH this pre- urving ludujf loro tondor It * for boiling Basto often. jiiHtinj; eiivh vhut Ih called hick at least; A of an iucli vith pork or hu steak over in^ pan. In , turn it over, never it K''t''' (irk into th(! diles wliere it the juice. It enter, thoiifi;h It it on u hot ; and pepp(!r lejiper Ix'fore over the top ilatter in the r Hoak 11 little tely. Do not placed on the pepper are ikiing of yory •ops of Icipon ■ aro eur(>fiilly he oven for a II melted and BKKK»TKAK. Tak^ n nice iulev 1 f-leak (the len.!erl..lr. --r inKf a ni<«^ J"".' I , ,1 1,1,1,... nil u IIdmiii ln)rlerh(iii'«e e""* i""' ""' '""'>; ' , , .1 ... ..k >i. • ."-. "r:: '"•'::."■ 'a,,,'; ,....' i «n 111 a hot I'liii'ii l.iiller, anil nerve al once aii.i L'od.i hIk.iiIiI i>c cii"';" '■!•'■';•. now like It -(lone to ;';•■"''. theni«elv(Mloealin>r It lhl-(NVii\ ackno«le'lp'll"'"^''^'-"'''l"''''' do not fry li nteak. ri» M*KK. IIOIM' sTKAK ca-on with -all. p'i'l , , Heef-teak to he ll<'ilH».V and It Iho-e who would iiecii-loni would -ooll lh> \ AliovealUhinU'* HOW Any I>1«"'' pareil HO as TKNI'Vll. pre- lieiite ■ of heef from the round may I" t,e as tender a> the nio-t ih ^,,„„„„. etakenwllhil. 'Ihe Italians i.i-e- „l .eef l.v ha-tin.' It Willi (dl; so s|iicad M. i-e t e llhies. which lets t!ie JUlees 1 nil o it th. Ire. I.'lil remain an hour or so in the oh. {:..(. kin,. ''r''';'"''':'r\h:.n'ni..;;n.. side will he thoroui-'hly charred, then l""l' "• ^Irelor tlie slower heating ihr-.u^h. timt ;-';l;>;'l';; h ^ide juices wllhoiil lo.-in;; I hem. .M( It i' >'" "' U : wo. i'l-P ifuUof vin..«ara,.d ,.our " ver t he steak while hot. 'I'llis llnlshes the :! ,eiiderin;C -MH-...'.- ^"wl tnakes api-etUi-u: «ra^^ You can suh-tltute h iii.m juice for ">' ' \''" -;' • all that is wanted is to '.V.';..""'"'''' ' I',",. ' . „,.,ke the llhres tender, .\ddltions can also he de t..tli.-vinc,..rof a little eli.,.,,e(.m.m.w ,he yolk of one or two ejj-s. w i h a v. V llltli^ vavenne, if you wish to have a rich nr.i\\. \l vm Ik'- <"'■"""'• "' tanajron vinegar, that wl 1 i-onihine thellavoriiiK witli the tenderli.K process. MKAT riK. (Jut cold cooked meat into .luite small dice; add pepi""-- •-"'«• =' >"",'■ """i'"'*-'- IV: VTitt'le three sprins of (hopped parsley: also a ittle lyme and a piece of hay leaf, i' ym. have t hen . inuihe two latter herhs may he omitted. Mt a little hullcr into a sauce jian. and when liot throw in a tahlespoonfulof Hour: then hrown carefully ; poi r n tli.'n several tahlespoonfuls of ""t wa ..r or Letter, stock. Mix well: then in rodiice the 1 ;.i t dice, stir all well over the lire, <•(.ok.ii- thoroughly. .In.st hefore lakins; it up. mix in one or two" eL'cs. It >*l>'>iil "I""""l '" Uxeis In ii:h hS.louih:-P"l''l^l'»''''l"l rand sail and boil f..r ll'l.'en minut.s. Mi wat.r when ill a boll. lir in a little lloor aii.l < III. hts I'IK.. After (In --iM- and wii-hii.!: the . hi.'k.m as>..u vv.'.uld a turkcN. .m H 1"'<" j'-i"!-. as foUows; Tak. .rr th.' win- ami 1-^-. divhie the tw.. joint. , ,|„.l.,Mak rilhcwi-hbone.splilth.'chicken .:,i',„i:e in halve,, th.n .ut each half int.. a. ,„an^ pi,,.- as p.,.slbl.. I'ul Hi' n. int.. a-l.w- vlh.mcan.la half ,,inls .d water. an,l tlnn r..,. over a slow lUv. Skim it w,. I an.l seaso . with salt an,l p.pp.r. U'dl slowly .'ii.' bom- :. nJadya llakil,.; dMi. li-nd -|-'' '' ^;:;;' ip.ht paste put Ih.. pi,.c..sof .hi.kenlMth -lish, ananLn. in lay,.rs. |„v,l«.. ea, h pe.'- w h llo . an,l put a hit .>f I'lil"'- h''l«'''i' '•"•'' '•'>"^- I'our ov.r all Ih.- lh| " f..iii Ih.' ,|.'wpaii, ...ver with a li^lii I'ast.'. an,l hak.- forty -llv.' minut.'s. Clin KKN I'll';. Cut the (hi.ken in pi.'ces and boil nearly t.-ti- der. Mak.' a ri.di crust wiUi an e^jj <" , •^^" '" ,„ake it li-ht. S.-asor ihc chicken and slices of ham with pcj.p.-r. salt, lha.■.^ nulmt- .uid 'a..,'''' • I'nt ihein in iay.'fs- lirsi. tl..' Imui, '•>''''^ '; forcemeat ball and Imid -'HXf I" la.vcrs. Make a .rravvof knu,kl.-of v,'a!. muli.-u boc- season. 'd with herbs, .mb.ns pepp, : . ,'t •• I'our it ov-r tlie roiifmsof thej.ie'aml ..v. witU paste. lUke on.' hour. MITT.IN STF.W. !>ut into a soup k.'tlle three tahles|.o..nfuls of the fa. and ti- slowly ; a.l.l the v.-jjtctabi.s cut line and c....k f..r (.n minutes. Add th.. m.'a ami cook f,.r ten ininiii s. '-tirrinj; c..nstantly. Ad(l a (iiiait of hoilinir water and skini wlien Hie sl.'W !,„,estoaho.;inj:point; add thir.' iabh'sp..on- fuls of Hour mixed with .•old wal.'r. two slf cs eacii ..f onions ami .'arroN. and thr.e 'al'l"'''!'"""- fuls of Hour. Season with jiepp-r and salt antt serve hot. BOIl.KD I.K.i OK Ml TTOS. < AI'K.U SAICK. I'rocure a fat. t.^nd.r, six-I...iind leu: of ";"•'"'? '' par.'. b..il st.'a.lily for an hour ami a half in plentv ..f sli-htly -all.^d wat.r; .irain wi h a ikiinmer (b.' .•ar.^ful not t.. i-ierc.' '"• ";';.. will, a fork or anythin- sharp, as all lh( jni. w.mid in tliatcase.-ertainly bewast..d):thi,ke about a .piarl of ti,.' bidth with an ounc.' ai i. a half of llonr knead.,! with butter: a,hl ^aU. p. p- per andar.'W,lr..ps,,f viiM'u'ai-. and pn-s thi..u«;li 11 napkin: di-h upth'^ mutton, pare and ,'rnani.'nt the handle bone with a fancifully , ni whit.^ pa- per .nff: pour son..' .'f the saiiee over and the rest in a sauce-bowl. and s.rv.' with some .'apers in a s.^parate [.lal.-. IK.Ii.KK I.1..1 OK .MITTON. S.'lect a in.'dium-si/..-.l piece, not too fiit; put U i„,.,apot..f iMdlin-wafi- a,ld a small p.'. 'd „„i.,„,'od.^.lr,.v..d,.r: boil until no •' < ''^ ^'^ f.dlowan inei-ion with the fork, bervc j^arnlsUed with parsley ,.r celery leaves. :\-2 liOII.KIi l.l:(i OF MITTOX IIOMi; COMFORT KANOK COOK HOOK. , COKNKIi liKi.K. Mutliiii. Wiilrr. .■.;ill. A li'i: (jf imillon im- Ixiil- iii): slioiilil mil li.iMi; loo lon^'. as it will mil look ii ^;oo(l color wlicii (lics>c(|. Cut off llic shank boiif. liim the kiimklc. and wash and wipe it Very i-lcaii; pliiM^rc il iiilo siilliciciil lioiliiii^r waliT to cover il ; Id il hoil up. Ihcii draw Ihc saucepan to the side of llie lire, wliere il should remain till thi: linjrercan lie liorne in ihew.-iler. Then plae(' il sullieienlly rie.-ir Ihc lire. Ilial llie w.aler Mi;iv ;;i'nll> simmer, and lie very carefid lluil il dne'.s not lioil fasl. or llie ineaiwill he liard. Skim well, add a lillle sail, and in alioiil two and om; (pl.'lller Inilirs afler llie W.-ller Im ;;ills lo sin ■ !l moder.-lle sized le^;- of mulloi, will lie done. ,'^erV(3 Willi cMirols and iii.i^hed liiriiips. uhirli may he lioiledwiih Hie meal, and semi caper .sauce to table w illi il in a tureen. IKltl.KIl iiA:\t. If properly done. Iioilcd li.im is a delicious disli. Soak a small ham in cold water over iii},'lil. In the morning' take il oiil. wipe il and put il over the tire in a saiicep.in. covering- il willi frcsli cold water; lei it lioil slowly for al I three lionrs; then remove Hie skin and sprinkle il willi a lillle sii^ar; make a few incisions on Ihc surface and cover il liiilitly with line lircad criimlis. sprink- linj,' a lillle while pepper over il. Then set il in tlie oven and hake till \\ell lirowiied. It ina\ he served al oiicc. Iiiil is considered ))iime delicately Kliced when it is tiiorou;j;lily cold. Or: Soak in wilier over nii^ht. Xext mornin;^ wash liard with a coarse cloth or stiff hrush. an3 put oil to hoil Willi idenly of cold wilier. .Mlow II (jiiarter h is an especial favorite, carrots are always hoilcd and served with the beef. The carrot tlavor improve.s the meal, and the meat improves the carrot. Do mil put ihecaridls into the pot, however, until there is only time for them to become thoroii!,'lilv cooked before serving (alioiit ihree-qiiarleis of an hour). Serve the carrots ;irouiid Hie beef. In .America. cabba;;'e is oflener boiled willi corned beef. This is Ncry nice also. It cabbii^je is used, add al the same tin tie or two little red peppers. When about to serve, pros out all the water from tlie calilia;;-e. adding;- lillle pieces of butler. Serve the ine.il pl.iced in the center of the cahbajrc. Little pickles arc a pretty ;j;arnisl( for corned beef, with or without the vegctabliw. liOAST HICK. Wipe inside and out w ilh a dani]! towi 1. ISfake a sliilling of one cupful of bread crninbs. one tea- spiKinful of powdered sage, one tahlespoonful of butter, one teaspoonfiil of salt and half a tea- spoonful of pejipcr; mix well an 1 till bodv of the ducks with it. I'ul in a baking-jian, cover the breasts with thin slices of fat bacon, add hall a te.iciipfiil of boiling water, w ilh a teasjioonful of salt, and bake an hour and a (|iiarlcr. basting every ten minutes. Serve with onion saiice. Onitin iSduce. — IVid one dozi ii small onions, put them ina saucepan, eovcrwilh boiling water; add a teaspoonfiil of sail and boil half an hour: drain and pour tliroiigh a sieve; in.ike white sauce, add the onions, let boil up once and .serve. UOAST I'AHTKIDdK, ItlilCAI) .saiCE. Take three or four partridges (according t(> size); pit'k, singe, draw, and dress well; cover the breast with thin bardesof fat pork, put on the spit or in the roasling-pan, and roast briskly for about twcnty-tivc minutes; iiiilriiss, dish upon toast; add a lillle gravy 'o the drippings, iiour tliis over the birds, and serve with a bread sauce. ItOA.ST (iOOSK. The goose should be absolutely young. Green geese are best, i. c, when alioiit'fiiiir months old. In trussing, cut the neck close to the back, leav- ing the skin long enough lo liirn over the back: be.it the breast bone Hat with the rolling pin; tie or skewer the legs and wings securely. Stuff the goose with the f(dlowing niixlnre:" Koiir large onions (chopped), ten slige leaves, iiuarter of a pound of bread criinibs. one and a half ounces of butter, sail and pep|ier. one egg, a slice of pork (chopped). N'ow sprinkle the top of the goose well with salt, pepper and Hour. He>erve Hie giblets to boil, and chop for the gravy as you wiiiild for a turkey. Haste the goose reii'eatedly. If it is a green one roast it at least an hour aiufa half; if an >ddcr one it wdiild be preferable to bake it in an and ; I), irate Hi wni-r rve it with the brown gihlet gravy in the sauce boat. Alwavs serve a this di.sh. n apple sauce witli ^'^a'*^- «"'**»»(ii**«K "■ i»»-v ■ lu*.-!!-,-^ IIOMK COMFOKT RANdK COOK HOOK. .!:? (1, Ihi'ii Wflf it ii)lo till! -t ( liver it. Iwu'k (if lli(« V. Too fust inter should til till' ini'iil least lour or ust lie ihor- is (li>li is iir] lioiliil iiiid or iiiiiirovc'.s I'Mrrot. Do \MVer. Illllil llioroiitthly -i|iiarleis ol lie lieef. Iioileil Willi It (Mlihil^e \i> little red - out all the I' pieces of he center of ■tty f^arnish I'sjetuhliss. wel. INfiike lis. one tea- S|IOOIlflll of lialf 11 tea- ill liody of Iian, cover n. add hal) teasjioonfiil ter. hasting sauce, all to every I>ound. .\ild a teaslmonfnl of ^all when the iiiial is half done. After the water evaporales add no more, as tlnre should lie siilll- cieiit fat lo tini-li cookinf; the meat. When the meat isdone place it mi a healed di>li. Drain all Ihe fat hut two talilespoiinfuls from the pot and put it awav 111 he used for fryiiii;. 'I'o the two lahlespiioniuls in the iiiil add the same ipianlily of tlour. .Mix well and add one pint of water; stir until it boils; season and pour around the mciit. ItOAST IIKK.K. Pn-pnrefor the oven by dredi;in t''— ' .- I- !!a!'.> i'! the inoutls. hav- ing put sometliing in at llrst to keep it open. Serve it Willi aii|)le sauce or tomato sauce. liOAST I'llltK. The ro;i-ling piecr.. are I he spare rib. the leg, the loin. Ihe sadille. Ihe tillet and Ihe shouliler. 'I'liey may be sniffed with a commun well-M'a- soiied sage slulling. 'ihe >kin. if left on. -Iioiild be cut in line< fniiuiiig lillli' -ipiares; if the skin i> taken off. -prinkle :i lillle pounded sage over all and pin over il ,i builered paiier. lie careful in roa-liiig pork In piii the meal far enough from the lire at lirst. as it mii-l be I Imrouglily ibmc. 'I'he rule for Ihe time of ma-ling pork is t\M nly minules for each poimd. l!a.-le it altlrsiwilh butler .ind after^\ aids with its own drippings. \ roa-l loin of pork is very nice (.illowiiig il to re- main well -sprinkled with -all an hour or Iwo be- fore riiasling). Muved with calibage cooked with a little vinegar, or served with saner kraul. I'OKK. .\ roast of pork wants to be heated through slowly and cooked very ihnroughly. N'olhing is so unhealthy as undrrconked pork in an\ lorni. rorkchnps shiiiild be pul on a hoi skillel wilhoiit any lard whatever, as tliev are greasy iheiiiselves. HOASr Sl'Altl.-KII!. 'lYini off the rough emls neally. crack the ribs across the middle, nib with salt and s|iriiikle wilh pepper, fold liver, stuff u il II I iirki'\ - d ri-sjng. se w up tighll.N . pKice in iliipping-|ian wilh pint of water, basic treiiuenlly. turn over once so as to bake both sides ei|ually until a rich brown. TI UKF.V A I.A ItKVMKKE. Select a plump, fal and tender turkey-lion; singe, draw carcfullv . remove Ihe lights, truss nicely, and roast for about an hour and aiiuarler; iinlriiss. jilace on a dish; surround wilh small, iiich-long fried sausages and large lilaiiched Ital- ian chesnnls. cooked w hole, in brol h ; pul a hand- ful of water-cress al each end. and serve wilh a slightly thiikened gravy, in which Ihe liver, previoiisly ciHiked in turkey grease and sliced line, has 1 ii pul at the last moment. UOA.sr Tl KKia. (IIKSTNIT liltKSSIMi. Selei-t a good -si/Ill fal and tender turkey; singe, draw, cut off the legs and neck, nol oiiiit- lim;- 111 remove the liglils. which would spoil Ihe stiiHiiig: wash the inside ,i;id w ipe dr>. remove the sinews from hall a p . lie both ends very closely, truss 'liriiily with strong twine and a dressing needle, and loa-t foj- alioul :in hour and a half: add a ladlefiil of brol h In I he drippings, sirain. and skim the fal: untie and di-h up ihir liirkev. and serve. nitKKV. After drawing and cleansing the turkey, pre- pare a dressing of chopped sausage and bread crumbs, mixing in butler, pepinr, salt and lh\nie to tiavor. I'ill the craw and the body of Ihe iiir- key with this, and sew up c:irefuily. Dredge wilh Hour and pul in llie oven to mast, basting freely tirst with bulter and water. Ilieii wiHi the gravy trom the pan. The lime il takes to masl will depend both on the age and the weighl of theiurke>. If you ha\ea good tire you will be safe to allow ten minules or so to the pound. Hoast to a tile brown. and serve wil h the chopped jriblels, which should be Well slewed; add cran- berry sauce. The secret in having a good roast turkey In to baste it often, and to cook It long enough. 34 IIU.MK COMFORT KANOE COOK HOOK. A HiiiiiU tmkcy of seven or eifrhfr pniinds (the host, select iiiM if fat) slioiikl be loasti'il or linked three hours at leasl. A very laij^e lmke\ should not. hi' cooked a iniiiiite less than foiii' hiiiiis; an lixti'a hour is preterahle to a niinnte less, if pro|)crly liasted il will not liecoine dry. First, then, after tlie turkey is dressed, season it well, spriuklinvf liepper and sail on tlie inside; utiiff it. and tic il well ill shape; eillicr lard the top or lay slices of hacoii over il ; wet the skin and sprinkle il well with pepper, salt and lloiir. It is well to allow a lurke.\ to reni.ain some IIiik; stuffed hefore cookiiij;. I'oiir a little hoilini; water into the hottoiu of the drippinjf-|)an. If it is to he ro.asted do not put il too near the coals at lirsl, until il f,'etsw(dl heated liiroiij;h. then >;rad- iiiilly draw it nearer. The cxcelli'iicc of the tiir- k<^y depends iniieli iijion the fre()ucne\- of liastin;; it; occasionally hasle il with a little hutter; ofteiier wilh its own drippinjrs. .Inst before tak- inj; il from the lireoroiil of the oven put on more niclled biilter. and sprinkle over more Hour; this will make the skin more crisp and brown. While the turkey is cookini; boil I lie f^iblels well; choi) them liiK^ and mash the liver. When the turkey is (lone put it on a hot iilaller. I'lit tln^ baking- pan on the lire, dred^jc in a little Hour, and when cooked stir in a little hoilin>f water or slock; Htr.'iin it, skim off every particle of fat; add IIks fjiblets; season wilh sail and pepjier. If chestnut Htullinj; is used, .adil some bidled tdiestnuts to tho fi;r;ivy. 'I'liis is decidedly tlu' best sauce for a turkey. ISesides the frr.ivy, always serve cran- berry, (Mtrrant or |iliim jidly. KOAST TllilvEV. A .small turkey, not over seven or cij^lit pounds, in best, and il should be roasted not less than three hours. If well basted il will not he dry and in ruined if imdcrdonc. In dressiii!; it hi' siiro that it is perfeciy clean; and it will he found bet- ter, unless ihe fowl is killed on the premises, to Wiish it and wipe dry befoic stutlln>r. A very nice Htulliiifj is made as follows: One pint of bits of bread, soaked a few miniilcs in hot water and then siptee/.ed dry; two small onions, idiopped tin(\ and a small slice of pmk mixed with them. .V Ktalk of celery may also he added. .Season with one te.'ispoonfiil of salt and powdered thyme or Hai;e, half teaspoonful of pepper, a tables|')ooiifiil of melted butler and .add two beaten eujfs. .Mix a teaspiKuifiil of salt and a half leaspooniul of jn'ii- pei-, and sprinkle the inside of the turkey before .stiillini;. Flour it lii;iilly after it is in the jian, dust with pepper ami sail, iiour a cupful of lioil- inv; water in the pan. and roast in a stcaily oven, baslin<;dflen. .\l the last baste with a spoonful of melted hiillcr, and ilred;re li<;hlly with lh)ur, which will make Iheskin crisp and lirown. While the turkey is cookinj,^. boil the fjiblets in one ipiartof water for two hours till il is reduced to a liint. Chop I hem line, .ind mash ihe liver. When llie turkey is done ]emo\c it |o the platter, pour off the fat from the pan. ami pour off the water in which the fj;iblcts were lioile-e, but it must not (!ook or tli(! <'>fj;s will curdle. S(dcct eijfhteen oysl(>rs for your sauce. I'lil them with their liipiid in a saucepan over the tire to cook, addinjc a tahlespoonfiil of the butler. When they have cooked three ininiites after they b(>;;in to simmer, turn off about half the liipiid around (hem and add them to the .Mleni.-mde sauce, niin^'lin;; the two to<;ether, but bein;; careful not to let th(!in boil. This is a (|uit(^ simple and deliciou.s rule lor niakin^f an oyster sauce. The liipior in which the turkey has been b(dled should be imured in a Kt(me i)ot and saved till the n<'xt day for a soup. Hy this tiiiii! any suri)lus fat Wiii(di lias not been Kkimmed off wliile the turkey is boilinj; will ri.se to tlie toj) in a solid cake. Skim it off and add it to the .soup f.i, for turkey fat, unlike chicken fat, is too stron«t fof i'liy culinary use. (;hick(m fat is as nice as butler and makes a deliidous mayon- naise drcssin;.^ us(>(l in the same way as olivi; oil. IJoiled turkey should always be aircomijanied with an abundance of w(dl "bleached c(der7. A celery sauce or an ejr;; sauce somcliuKis accom- panies boiled turkey. IJoiled turkey is sonit- times boiled in the South a la jardiniere, sur- rounded by vegetables. A well-cooked caulillower cut in half, a carrot sliced, and six small onionn boiled im' arraiifred around the platter on which tlit^ turkey rests, and a hot AUeinande satiei! ig served with it. A little of ciicli jjrarnish is served with the turkey and a spoonful of the sauce W each ^(uest. UOA.ST AVILD UUCK, CIKUANT JKLLT. Tick two or more larffo and fat dm^ks; sin^^e, draw, truss nicidy, and roast briskly for twenty- five minutes; disli up. put a tablespt'ionfiil of ('old water inside of each duck to prevent the juice from coajiulatinfT, and serve wilh a gla.is of cur- rant jelly, turned on .i iilatc. ROAST CniCKEK. Clean and stuff Ihe breast and part of the body with dressing made as follows: To a pint of i)read crumbs add a teaspoonful of salt, a little jx'pper, a teas))oonful of chopiied parsley, a lieapiiif!; taljlespoonfiil of butter; mix well to- gether. I)redg(Mlie fowl with salt, (lepper and nib well with soft butter. Dredge with Hour and jilace in a pan in a hot oven for a few inomeiiLs. Then put in enough water to cover tho bottom of the pan. Baste (very Hfteen minutes. When one side is brown turn and brown the other. The last basting should be done with soft butter ani3 the breast sh(,uld be dredged with Hour. Tli« water in th(! i)an must be " Ircqueully renewo4. Koast for one hour. ''m:^^!iyi:&MmsVi»asiietiii>aiHb.K^i9tf- ir^^tt^iBT'tfAnmnMcMvw IIOMK ( OMniKT KAMJK COOK IIDOK. Sh I boil slowly sfvc^nil tiiiifs I it is tlior- II oiK^ iind :i w of tlic hiril. led liirkcy is rt'paro ii pint liihlcspoon- tlirt!(( tal)k'- piiit of till' •d. Add the lirst pouring the cjji^'H and I' saiici' must I the jiii('t! of illcr must be d pepper to 1^ sauce iiol Ivettle of hot It it must not eel eljrhteen I with their I'ook, addinjj en they have II lo simmer, lid Ihem and iiiii;rliii>; the to let tli(!iii 'lieious rule nor in which ■ jioiired in a y for a soup, las not been iiij; will risB ff and add it (diieken fat, 'liick(m fat is ions iiiayon- as olive oil. ie('om|)anied I celery. A iiies aceoin- I'y is Konie- dinie.re, Hur- ilcaiilitlower mall onioHH er on vrliieh ide sauce ig isli is served lie sauce in JELLr. i(!ks; Kinj»e, for twenty- infill of (U)ld It the juice ;la.'lanl. ami I'lioujrh f;iavy to inoisleii the above; one eiip of mashed potatoes, two tea- sponiihils of butler, oiu' clip of milk and one e;;j;; mix the tirst of iiitrredieiils well and place in a L'reasiMl bakin;,' di-li. 'I'lieii add the last four in- in-edieiits, mashin;; and mixint; the potatoes, milk and butter l();,'ctber and add the e;rii well beati'U. Cover this over the loii of the meat and bake in a (piick oven until a nice brown. SrrUKMK OK CUIOKKN. Hoil soft a flood cliicken, strain lii." -iock, and cut the meal in strips. Melt two otim'cs of butler add three tablespoons of sifted Hour, pepper, salt anil a little mace, pour the chicken stock on Ibis, addiii" a I'up of cri'am. simmer for live iiiiniites. pour <7n the chicken and serve. A teaspoonfiil of extract of beef imparts color and line llavor to ♦ie dish. 8ALM1 OK I'KAIUIK CIIICKEN. Wash and cut up two prairio eliiekens, put them on the lire with two (piarts of soup stock, a fioup bunch, sail and pepper, and boil slowly iic- til soft. Strain the stock, melt one tablespoon of butter, add two ounces of Hour, tlien add llie jitock. one teaspoon of extract of 1 f. and re- duce to half, put in the prairie chickens and serve. SWEETHUEAD I'ATTIES. Lino eight or more well-buttered and hifih- dhaped tartlel-moulds with short paste: spread a little (pienelle fonc-meat inside; HII with a sal- picon made with small s(|iiares of cooked sweet- bread, mushrooms, and IrutHes, moistened with rspa<'nole sauce; spread a lillle more force-meat over" wet the ed-res; cover willi a lliin Hat of the oanie' paste; make a small bole in the centre. Cffg llie surface, and I'ook in a inoderab^ oven for twenty minutes; turn Iht^ patties out of Hie molds, pour a little more sauce throiifjli the aiierliire; put a lillle channelled cover of feuillela;;e jiasle cooked .separately iiium each i-ally. and serve in a pyramidal form on a foblcd napkin. ClUrKEN KOIKE-MEAT. Begin liy making a bread panada aa follows : Take, fouroiinces of stale while crumbs, soak in cold water for ten minutes, i)iess out the water, and put in a saucepan witli two ounces of liiittcr; «et on the Hre, and stir until llie liread gets pasty, and sticks neitiier lo llie saucepan nor the wooden jipoon; then add focr egg-yolks, and cook two minutes longer: turn on a plate, put an oiled jia- per over, and let cool till wanted; have ten ounces of raw wliile chicken meal, takt; out all tlie sinews, chop and ))ouiid the meat lo a pulp; rill) it vigoroii.-ly through a wire sieve with the back of a wooden spoon, then put it in the mortar with the bread jianada; jioiind and mix well, add Kix ounces of fresh butler, lu-cviously kept on ice. and season with salt, white pepiier and niitmeg; then stir into it one by one four wlude eggs, four egg-yolks, and two lables|)oonfuls of either ve- loiite, alle inande. or bechamel sauce; lake up and keep on ice till wanted; then with a teaspoon drop small (luantitiub of the above jireiiaration on a Honred table, and with the palm of the liand rn!! them down the sjinpp and si/.e of an olive; drop tliemVn Itoiiing water, let siuiuier two min- ut biiller, but early fall chii'kens woiiM need a lcwpan: put the bones and any trimmings minced small, a small onion cut into four, a buinh (d' lliyme and parsley, a glass of while wine and a liay leaf, into a separate sti'W pan ; pour in a pint and a half of waler and a large ciiptnl of brolli; add a spoonful of browning, and boil .ill together until reduced to half the i|uaiitily ; skim it clean and strain it over the part rid i^c- in Hie i it her pan ; warm the w bob' over lie' lire and when hot place the pieces of Idrd ill a dish and i>our the gravy over them. QI'AII, ON TOA.ST. 'I'ake (dglit (piail ; )>ii'k, singe, draw, slit down the back, crack the main bones, Hatlen slightly, season witli salt ami jiepper, baste with sweet oil, and broil over a bright charcoal tire; ilisli up on eight small pb'ccs Of ilry loa>t, surrcnind with water cress and ipiartered lemon. Jioiir a melted maiire d' hotel sauct! over, and serve. FOWL, COI.I), TO DUE.SS. Take the remains of a cold fowl, remove ttnf skin, then the lioiies, leaving the Holi In as large pieces as possible; togetlnr tliii>); six rolled crackers; butter si/,e of an egg; two eggs; salt and licpiier; sweet marjoram or sage; mix tlior- oiigbly; make into a loaf; brush it over with lieatcn egg; and cover it thii'k with rolled crack- er; put iiits of butler over the leaf, and place it oil a grate over a dripping pan; put water with a little salt in the pan, and frccpiently baste the loaf with the water while baking. Hake one lioiir. or until it is a rich brown; to be eaten cold. Add a little lemon juice and grated riud. TO noil. uirE. Rice when properly cooked should be light and dry witliotil any apfiearance of being soggy. I'ick over tlie lice earefiilly and w.ish well. I.et it then drain. Have a saucepan of water, slightly sailed: when it is boiling sprinkle the rice into the boiling water by degrees, so as to keep the ]iart!cli's separated. Holt it steadily for twenty minutes, then take it off fnmi till" lire, and dr.'iiii off all Hie water. I'lace Hii^ saucepan witli the lid partly off. on the back part of the range, where it is (Mily slightly warm, to allow the rice to ilry. Tlie moisture will pass off and each grain of rice will be si'paraled, so iiiat if itiiukeii the grains will fall apart. 3f; IIOMK CO.MKOHT ItANdK COOK HOOK. SUI'IIEMKS OF rAltTltllXiK.S srU CANAl-KS. I?on<' out the Iiicnsts of four ]i!irli-i(lf;c5i. divido up in ci^ilit, li:ilvis, put iisidc llii' lilcis ini^riHiiis. Hcmovi^ the skin fioin cii'li of llio li.ilvcs lir(',i>l^, iiiiikc iiii incision will! your knife in cjicli one lo allow room for > our stullin;;. ;inil lill your brcnst, roll tlicMi t(j sinipc. pliicc one of I lie lilclH nii^^- nons, (lccor,il('(l with lriilll<,-i on oiicli one. IU\ sure lo (lip then) lirsl in licalin I'^rijs. Bake in a saucepan ;;arnisliecl with \c;;claliles slieeil. spic-es and a lillle salt pork. .Serve on canapes made of fancy sliajied bread, fi'icd in Imllerand garnished with lli(^ li\er of your ])ailridj;es. diopiied lincf with same amonni of uraled salt poik, seasoned Willi on(! i)incli of sail, a lillle c.aycnne i>epper, and one-lialf ^'raled nutmeg', and" tlien baki' in tin; oven for two iniiiMles befiii(! u>inj,'. Have. Ilie stiillin;^ in your breasts mad(; of half j;amo force-meat and lialf |)al(^ di^ foie f^ias. When ready, dress! ydiir snpremes on yonr canapis; re- diieo th(! licpior Willi an addition of a f;lass of JUiine wine, strain, and s(!rvo separate in a gravy dish. CIIJCKEN (ntOQVKTTES. Pick and cut tlie meat <>f a lar^o and tender chicken in very small si|narcs; cut lialf tlie ipian- tily of muslirodins in the samt> way; )inl a lable- sp ifnl of cliopjied shallot in a saucepan « ilh Ihi-ce ounces of bntli'r; jiy a lillle ; adil an onnco ami a lialf of Hour, fry a litth^ loni,^er without brownin;:; dilute uilh a" pint of wliite broth; add -salt, jiepper and niilmej;: stir, and ImuI a few minutes (litis sauce should lie jiri'lty slil'f): i)ul a liai>on of f)lilon'is. dip in beaten (•,;;;;>. roll in fre-h crumbs, and smooth j^cntly wllli' ll;e blade of a knife; fry of a nice color in iilenly of hot fat; drain on a cloth. iMiiu'e in a ciri'lc on a foMed napkin, put fried parsley in the center, and ;;erve with a .sauce in a sauce bowl. STUFFKl) (AiOS. Procure a capon weit;hin;j about ten pounds, siMU:e. draw carcfnlly. trim, wash inside, and wipe dry; make a slnllinf,' as follows: iSoak four ounces of white of bread in cold water; jircss the water •out; put into a basin ; add four ounces of line sausajre meal, two e^rirs, a tablespoonfiil of cho|)ped parsley, ihe same (pianlily of clDjijicd and parboiled onion, two ounces of mellow biil- tcr. salt, jieppcr and niilmcf;; mix well with a Wooden spoon; fill the capon, truss iieath, tie both ends U) Kcei) the stnllin!; inside, and roast on the spil or in the oven for about an hour and II half; dish up. removi^ Ihe strings, dilnle the drippine-s with a lillle broth: free them f in fat, pour over the caiion. and serve with yiblet sauce. .STIKKKI) OLIVES. Never serve more than two or three olives for puch guest and prepare your olives thus: ]{e- luove the shuies fidiii ymir olives with a corer. '("hen prejiari^ stiiHing wiih two yolks of haici boiled eggs, pounded sniooili. one "ounce of fresh butler, the juice of a half liiuoii. ww leaspoonfiil of anchovy paste; stir every part togelher. fill yonr olivrs \viiii tliv pivparaiion, jjiace one, caper on the top of eai li olive, let stand in the ice box lor thirty minutes lu harden and serve. CIIKKK.N SAl TE A l.A .MAlitCNOO. l^-ocnn^ two fat and tender chickens; prepare and cut as for frii a. Or, when tin; feet have boiled Until perfeelly tender, remove the bones and jiaek in stoni! Jar as above: slice down cold when wauled for use. Let the ii(pior in which the feet are boiled stand over night; in Ihe morning remove the fat and jirepare and preserve for use. I'Kis' HEAD CriEESE, Having thoroughly cleaned a hog's or pig's liead. split it in Iwo. take out the eyes and the br.iin; clean thecals, throw scalding water over the head and cars, then scrape lliein well; when very cle.in put in a kettle wit it water to cover it, and set it over a rather <|uick fire ; skim it as an v scum rises; when boiled so that the flesh ieavt'S the bones take it from the water with a skimmer into a large wooden bowl or tray; then takeout every particle of bone, choi) th(! "meat line, .season to taste with .salt and pepper (a little iwunded sage may bo added), spread a cloth over tlie colander, put the meat in, fold cloth closelv over it. I.iy a weight on it so that it may press the whole surface erpially (if it be lean use a heavy weight ; if fa4» a lighhu- one) ; when cold take off weight, i-emove from colander and place in crock. Some add vinegar in proportion of on(! pint to a gallon crock." Clarifv the fat from the cloth, colander and li(juorof the pot and use for frying. FIUCATELLI. Choi) raw fresh pork very fine, add a littl(> salt, plenty of pepper, and Iwo small onions ('hojiiied line, lialf as much bread as there is meat soaked until soft, two eggs; mix well together, make into oblong jiattics and fry like ovslers. These are nice for breaklast; if used for supper serve with sliced lemon. VEAL WITH OVSTEItS. l''ry two pounds tender veal cut in thin bits and dredged wilh Hour in suHlcient hot lard to prevent slicking; when nearly done add ono and a half idiiLs of line oysier.s, thicken With Hour, season with salt and i>epper, and cook until done, berve hot iu covered dish. m IIU.MK (•(IMIX)KT UANca; ( OOK ISlKtK. 37 HCNGO. ('kens; prcparn 1 !i siiiitiiir « iili ■ swcci oil, siill, U; put till! n;iu- lirowri on liolli cl ii icaspooiifiil 1()V(! of fj.iilic, riiiiiiU's I(m;;t'i-. ami t'sp!i;;iiol(? of sliiTiy wino .^iiiiiniT liflccn rill ; fry scpar- <'f;fj:s Hlifjhtly a I'lotb, pliic'e 1(1 tocB, scrape, off tlio Ftiay of water, boii, , and boil iiiUil a not bono. Iiiit 1 salt sprinkled >o(l fidcr viiii'- iik(! out a Hlltli- lli't, add more. led, boil until illiickcninju; of jur in cooki'd; Or, wlicn th(! cndcr, nunovo H above:, plicti [,ot tbe Ii(|uor over nifjlit; in 1 jirojiai-e and ioff's or pig's eyes and the nfj water over in well; when Ut to cover it, Kkiiu it as any be lU'sli leaves ith a skiininer then take out ■at line, season itiUi |H)unded loth over the h closelv over may press the n use a heavy n cold fake off iind place in lortion of one le fat from the lOt and use for Id a little salt, lions (dio])ped ^ meat soaked ifielher, make ,slers. These ■ supper uerve I thin bits and urdto prevent le and a linlf Hour, season until done. POliK AM) BI•;A^^ '■"be iie\t larfre oii- -te of the pill thelll 1 .Soak a i\mTi of beans over nii;bt. duv boil them will! a >liee,l onion, one iou to a .|H'"' "f '"••'"■' (''"■> ^^'" ""' " oiiioiil. am! ^^ll.■Il they are almost ilolie . inloa bakiii'' ili>h. takiii'j out the onions. .\l- liK.^t hiirv ill the center of the beans a .pi;""'"- "' a pound of salt poik: pour in some of the water inwbichlhe b^aiis were boiled, and bake about an hour. . . *. , ,. „ ^llotller way is to omit the onions, ami altei parboiling' the beans (lUt lliem into the bake pan with one lar"e spoonful of molasses and aipiarlcr ot a poiiml oi pmk. and bake Ihcni two hours. HOSTOS I(AKEl) UKASS. I'nt one and one-half pints of inediiiui-si/ed iiiivv beans into ,i cpiart bean pol ; till it with water and lei it >land over nifibt. In the morii- iio' poiir off the water ami cover the beans wth frr; beans. KEAI. BOSTON UAKEI» UKANS. Boil one pint of beans in a half <;allon of water lor one hour. Then pour off the water, put the beans in a lar-je pan. pour over ll i half a i)ail of cold water ami wa>li thorou;^hly. liciicat this several times, until the skins of the beans are all waslied off. riace the beans in a half f,'ullon stone jar and cover with water; add a pound of fat pork or bacon, a tablespoonliil of molasses and a little salt, and bake all. Must be kept tifthtly covered, and. if it };ets too dry add more •water. FUAIIilK CHICKEN. After prei)ariii;.'. boil in hot water until quite tender all the joints except the breast; take out and rub over with butter, sail and jiepper. and broil brisklv with the breast; then take oiita;;ain and with a 'lump of butter on each piece set in the oven for a very short time. I!HOII.EI> CHICKEN. In order to have it juicy and more evenly done, the chicken should be steamed for at least one hour before broilin-j. after which the work of the •jridiion will be more effective, beiiiK less likely til be overdone in some spots and underdone in others. KILLET MINION OK BEEK A I.A BOHDELAISE. ("lit ci^;ht small beef tenderloin steaks; llatten, pare nicely, season with .-ialt ami pepper, baste with sweet oil and roll in fresh bread criinihs; .Mnooth with a knife blade and broil rather rare over a moiUrale charcoal lire : dish up in a idrclc. tilteriiatinf; with lillet-shaped slices of bread frieil in sweet oil; [loiir a bordelaise sauce in the centre, and serve. lltinielaisc Sauce.— Vni a tablespoonful of finely ehopped shallots and two bruised cloves of fjarlic in a saucepan with a little bu.tcr; fry a little, add two ii;lassfiils of claret wine, a pint of espafrnole Bunce. and a iiinch of red jiepper: reduce to tlio eonsistency of sauce, linish with lemon juice, (^hopped jiav.Hlev. iind four (tuncesof beef marrow out in rounds iiiid liardly heated in salted boiling water: use inunediately. IHilEK IIKEE. A ver> savory reli-li may be made of drieil beef with lil'lle troiible. I'lil the slices of uncooked beef into a fiyiii;;-p;"' "ithjii-l enonuh boilin;; water to cover them; set thelilover Ibc tile for ten minutes, drain off all lli<' water, and «ilh a knife ami fork cut the meat into >mall bits. |{e- tiirn to the pan. which >lmuld ("hot. with a lalde- poonfiil of butter and a little pepper. Ila\e leadv «oine well-beaten ei:;:^. allnw in;; tour to a half pound of 1 f; stir them into the pan with llie minced meal, and toss and slir tlie mixlure for about two minutes. Semi to table in a cov- ered disli. now ro COOK iiKit;i> iii.f.K. Heat milk and water (about halt of each) and thicken with a beaten e;;;; and a lillle Hour; w hen nicelv boiled add the beef, which, of course, should be >lire.l a- thin as po»iblc. and immedi- alelv remove from I he lire, as the liss it is cooked the heller; if the beef is very ^ally. freshen in a little hot water liefore jiou\i; into the -iravy. KIMCASSEEK UABIIIT. Cut U|)and lev. Tour in .-i pint of warm water and stew over li slow liri' until ipiile lembr. add- inj^ when nearly done some bits of butter. CHICKEN Cl!0(,>l F.rrEs. One cup of linelv chopVed chicken, one of s-iflcd bre.id-enimb-". salt, pepper, half a -'up of slock iM- uravy. Ib'at all together and slir in a beaten ci^ij. When cold form into cidipiclles, roll ill criimbC then in e^ri; and then in crumbs a;;aiii. Lift .arefiilly into trviM;;-ba>ket, ami pliin^je into hoilinj; lard for a minnte or two. CHICKEN l.t MIIEON. IJoil a chicken and cnl in proper pieces. Let It stand for an hour in salad oil. to which has been added a little vim >;ar. 'I'licrc is no need lo use a larj;c ipianlilv of oil. as the pieces may be turned, rrepaie an rh. ^'arnish with celery and serve with fried tomatoes, K K I E I ) S W E IVr B U E A I >S . Tarboil fi-r, sav, live minutes, after which wipe dry and lard with strips of f.it -all pork. Have (hi' fryinirpan liol and well ^re;ised wilh lard or bnlter. Turn frcciiiently while fryini:. and when fully conked will have a eri-p. brown appearance. SWEETBItEADS. I,AI!I>EI> ANH illlAISlK. Scald or boil slowly twenty minutes; then let cold water run over them until they are cool emm;;li lo handle; clean Ihem Ihoroiiirhly and put ;i">ide to cool, 'lake your salt |MMk and cut it up in strips, aslnslrucli'd. .and lanltbi' same. Cut ni) a lillle carrot. Iiirnip. three bay leaves, four cloves, an onion and a half lemon. Spread on the bottom of a santi pan two ounces of butter and a ipiart of ^ood ^lock. and put on a slow lire to «()ok until voii Iind the breads are cooked lender; then take them out of the pan, skim all lbe;:rease off the broth and put on the tire; when you find the broth is all cooked out. then take a table- spoonful of Hour ami look it in the ^rrcase iiiilil it becomes a liirhl brown color: then add the rest of the stock and vc^rctables to it ; you will then have u irood brown. trravy; pass it IhroimMi a sieve or strainer over the lueads, season lo taste and it W ready to serve. '% 38 IIOMK COMFOKT KANGK COOK ISOOK. HAKKI> .SWKKTIIUKAI'S. Tut !i iiiiir swccllin'iiilH (iii the tin' in one (|ii;irl. of I'olil Wilier, ill wliiili iili' inixi'il one Ic'ispodii- fill of salt Mild oiii' iMlilfsiHionfiil of viin't^ar. When till' wuliT lioils l;iUi' llniii off iiiiil lliiow tlii'iii into .'Old \v:iliM-. Icaviii;; lln'iii until iIh'V "i'\ fold: now liird tlu'in wiHi liiidooiis alxMit. ont'-(d^'litli of !iii iiifli .-iiiiaif mid two iiiclii'S loiifj. I'liop nitlicf lirif oiii-lliird of a iiii'diiiiii- si/.iul onion (one ouniT). four or livi' slircs of carrot (Olio iind :i half oiiiucs). lialf a Malk of fclcrv and on.' sprii; of paisley. I'm in Hk' Imt- toiii of a liakiiif;- di-li Iriniminus of pork; on tins place the Hweethn^ds. and .-priiiKle llie ehopped veKelaldes over IIk' top; hake Iheiii twenty inin- ulei ill a liot oven. Cut a .-lire of hread into an oval or anv fanev sliajie. and fry it in a saute lian in a little liot liiitler. e(doriii^' it well; imt this oroiiton in tlieeenlreol a hot platter, on whieli place the swrrllneads. Serve peas or tomato saiKH' around. S\Vi:l.rilliI-,Al> FltlTTKISS. Parboil the sweelhreads as liefore expi. lined. and cut tlieiii into slices about half an inch thick; then sprinkle ovi'r thciii pepper and sail, a litlle jjrated mltllleJ,^ some thudy chopped parsley and a few drops of lemon juice; dip them caidi into Fniudi fritter batter, frv them a moment in hoil- in« li(d lard. Always test the lard before frying', liN-'piiltiiiji in a piece of bread or a bit of batter; if it turns yellow readily it is hot enoujjh. Drain Ihcm well.'pilc them oii'a napkin neatly arraii;,'ed on a platter; ^'ainisli tlieiii with fried paisley, (.<>., parsley I lirown into the laid and skimmed out almost imniediately. SUKKP'.S IlltAlNS. KOASTKl) OU 11AKE1>. Four or six brains will he reiiuirc'd for a dish. I'repare the brains as for stew inj;, and procure as maiiv slices of bacon as there are brains. After thev have been boiled and thrown into cold water, drain and divtheiii peiiectly; briisiiover withoil, and roll them in liijihly-scasoned bread crumbs. I'ut them in the bacon lieforo the tire in a Diit.di oven, or bake in a well-healed oven. tiirniii;r them about that liicv may be eiiiially cooked, and bast- in" them oi't-iisioiiallv. When they ure nicely browned, take them up. Lay the slices of bacon on toast, put the brains on them, and send sliarp sauce or tomato sauce to table in a tureen, 'rime to hake, thirty .o forty minutes, Sullicient for six or seven person.s. VEAI. riTI.f.TS, SAITF.I) ANI> KltlKll. These are cutlets cut from the round, althoiifjlt any v<'al cutlets may be cooked in the same way. Cut them into eiiua'l sized ideces. beat tliein a lit- tle with a knife to <;et them into shape; season, egg and bread crumb them. Now, fry in a saut<5 pan. or rather saiile some thin 8J|ces of ham in ii little hot lard, and when done ttife them out onii hot dish; fry slowly the cutlets in the same fnt. and when done poi'ir out some of the fat if thero is more than a teasiioonfiil ; add a little tlonr, then a little hot water, and. when cooked a few nionii'nts. season it well with UMiion juice, adding pepper and salt to taste; then strain it. Sen-e the cutlets in the centre of a dish, with the gravy poured over, and place alternate slices of the ham and lemon in a circle around them. They are also very fi'""' >*iiiit<^d in ii little lard, and served with' crea 111 gravv lioiil'ed over them; or they i»rt' "if' «'gKt'<' ("•''' '^ '"^'e chopped jiais- leyand onion mixed with the egg) and bread oruiiibed and fried in hot lard. I VlCAl. ( ITI.KTS IU!AISEH. I'rofessional cooks usually braise veal cullelii. They lard them (an easy matter) all on the same side', the llavorot pork particularly widl siiiliiig veal. To proceed, mince some onions and car- rots, put them ill the bottom of a stewpan. put the cutlets on this layer, cover well wiih stock, and let them cook until thoroiijrlily done. If you wi>h to be particular, noil down the stock and gla/.ethem; or make a gravy of the .stock with Hour, roiix, pepper and salt, and si rain it; or serve (hem with tomato s.-iiice; or make a little round liill of mashed potatoes, and put the cutlets around; or serve with them, instead, beans, iieiis. or ilowerels of caulitbiwer. vi:ai- CttOlOII'TTKS. Take very finely minced veal, moisten it with cream and 'a beaten egg; season with salt, svyeet liiajoram and a little pomuled mace; form into small cones, either by hand or in a wine glass; crumh tlie outside and fry, or (dse set into the oven and bake, basting freipiently. VKAI. coi.i.or.s. Cut the veal from the leg or other lean part into i.ieces the si/e of an ovster. Have a seasoning of pepper, salt and a little mace mixed, rub some over each piece ; t hen diii in egg, them into cracker crumbs, and fry as you do oysters. I'KKl'AliKH VKAL. Chop three pounds of veal steak with two slicM of an two In the pan, and IT over the loaf, cold. I'EAS. h in pieces, and noiijjli water to et it siinmer or e off the scum, (|iiait of slielled it then stew for 111 of Hour with ir with tlu! stew. Serve with new 'e and pep per, if BOTH. i; they are better II cooked in any lys the best way n sliajie; place I stew pan; lay m r breasts upper- lion with a clove . and some jtars- : to cover them, water. Now put r the tops of the lis jiossiblo, add- 1 necessary. Let ■y tender. .Ser\e ittered toast with tie nests of spin- l>igeon into each ' into a pie the he oven. In the frequently. A FRICASSEE OF CIIirKEN. Cut two chickens into pieces. Kcscrve all the white meal and ihc l.csl picce> for the fnca.-see. .,l,c triniiniiiirs and tlic iiilcnor pieces ii-e to ,„„kethc^Mavy. nnHicsc pieces Into a porce- lain kettle willia.|iiart of .'old water, '.ii. peiipci clove alt a sinal'l onion, a little hunch of pars- icv-.-and a small piece of i'-'i:'<-i<' ''i ^i''''';; ',•/;;': half an hour, ami then put in the piece- foi lli. rcssee; let llieni l.oil slowly until they are niiledonc; take them out then, ai.d keep hern in a ii..t place. Now strain the -.avy, taki^ of all the fat. and add to it a louv of half "'"I'"' of Hour ami a small piece ot biitler. I.et I Ins l.oil; take it off the stove and stir in Ihive \olk-, „f cL'.'sniixcl Willi t«oor tlin'e tal.lespoonfills of iTcaiii; Ills,, the juice ..f half i' "'"on .. not Id it boil lifter 11 ir;r^ 111'' "".rlhey will cm die. Stir it well, keepintr it hot a inoinent; then pour it over tin! cliicken and serve. HAM TOAST. Mix Willi one lablesjioonful of liiiely chopped oMM-ated ham the hcatcn-np yolk of an cfii: and ;, lUilc .•ream and pepper: heat over the llic am then spread the iiiiMiire either on hot l.iitlcH (l toast or on slices of bread fried (luite crisp m butter. Serve very hot. IIKAINS WITH SAICE. Hoil theiii in salt water: put in a Miicepan a spoonful of biilter: add Hour, then water -ladu- allv until the consistency of cream ; stir into it Ihe yolks of two w.ll-bealeii e-irs and reni-'ve froiii the lire iinniediately : a lahlespooMtill of viMe--ar iiiav be added or not. as the casi- dictates. It >lioiild he sent to table at once, as it is apt to Ihickeu if it stands any time. UK'E CHlX^rKTTKS. Boll half a pound of rice till tpiite soft and dry; iiiiK with it a tablesiioonfiil of plated ch.'cs.-. with a small teasi.oonfiil of powdered mace, ana sutlicieiit butter to moi-len it. Tak.' a portion, thesi/.eof a lien's cjrs- ■""! •"''"I"' into the forin of a pear or eirjr. and roll in cracker or breaa crumbs. Krv these cro(|uelles in boiliiif: lanl. Very troo'l "iin'V '"' '"="''' without the cheese, siib;iiliilini,' th.'volksof two Cfffjs. with the addi- tion of a lillle more butter, when they may also 1)1' fried, if voii clioo>e. in little round tlal cakes. It is hetU-r to make these the day before they are used. SAl S.\utter: coyer immediately and set it where" it will cook, but not burn. W hen set. fold over the oiuek'i, and serve on a hot dish iininedl- Rtcly. SWISS MKAT OMELETTES. ('
CiTi:. one table-pooiiliil -o;;ar. clove-. The above iiTiNliire in the middle id Ihc om< 'ilte.-. TIiiim' c.'i;- one pint milk, two t( iicUidiiU Hour: makf the baiter tlilii. l"i\ I" i' lillle laid ; |mt a spoon- ful of the chopped meat ill the center, and lold Ihe batter around il once. l.OllsTKU CKOl.Ul'.TTrs. Two cups llmdv chopped lobster, one .-alt- spoonfiil salt, oiii'df mu-laid. a Irille cayenne. Mi\ with one cup cream sauce. Make into cro- iiuetlcs. roll in beaten Ci;;.' and ci acker cruuibs. aad fry in hot bird. KUHASSEED I.OIISTKlt. I'llt the meat of two lob-ters cut into .-mall piec- spooiiful butler, slir this into (me-li:ilf cup hot milk, tbeii add the beaten yolk ol one egg. When reailv to"seive. -tir this into the lob-ler. and add out- tablcspomiful sherry wine. OMEl.I T. Six ei'"-s. one-half tea-poonliil of salt. Iliree- (ablcspcMUifills of milk, o f butler. Separate (lie c.r.r^ ami beat vi rv light, add the >all and milk;'''have the pan very h.d. put hi the butler and pour in the .'Lli,'. Shake on Ihe hottest part of the stove till tbee-tr begins tc thicken, then place on Ihe gral.' in the oven until set: run tin- knife between the sides of the omelet and (laii, fold and serve on a hoi dish. OY.STElt OMEl.lCT. Stew one dozen oysters in their own lii|iior. if possible; if not. ii-c a vi'iy linl^ water: roll iwo or three lumps of butler si/.' of biilleniuls in Hour. 1)111 ill iiml I'l ''"H"' •" •' '""'• '''■•"••'" w'J with pepper and salt. Take out th.' oysters and chop llieiii. and if necessary to thick-'ii add a lil- lle Hour to the sauce. Put back tl y-lersaiid set on the back part of the stove. I'.eat tour egg» very li"-lit. and add two table-poonfiil- ol milk <>r erciim.'" Krv in a well-buttered fiyint^pan. niicii "done remove to a hot platter or deep plate, and pour the oyster sauce over I hem. .Serve hot. SCOI.l.Ol'Ell tl.AMS. For this prepare twenty-live clams, one-hair pint of cracker crumbs, one-half cup of warm milk, one-fourth cu,. of dam IbuKU. two beal.'ii c.rir« one heaping- tabb'-pooiifiil melted butler, salt and pepper, iwdve dam .-hells Season the clams iru'hly. Mix in another dish crackers moistened li'rst with the milk, then with c.aiii Honor- add eggs and melt.'d butler, and the- clamschoppe.l. Kill each clam sliell hea|iing. sprinkh' with bread cnii.ibs and luown. .swi;i.riu!i;u>s. Soak one hour in -alt and water; boil in tin- same till cooked. Keiiiove skins ami cut in .-lice* one-half inch tliick when .-ocd. and season ea.-U with pepper, salt and nutmeg, dip in egg anrt Hour, and fry In very hot butter; take up ami keep hot. Add a lillle Hour to the pan, and when brown add niiimeg and ■.■■•.:■.' lablespoonfill each of vinegar and catsup. Let this boil up and pour over the sweetbreads. 40 IIOMK roMKORT RANtlK. COOIv HOOK. A CULINARY CANTICLE. A U'W (lays plnr« wn rcoctvod tlio followinj;, rntillfd "Uiikod IScniis.'" fiorn our olil fricml ('lip.M's. wlic), \\\\nfi In C'lUniiMiiciit. is iiol so fur froi'ii l!()-l(iii bill \>li;it lit' Jiiiiirccialcs Hdstmi'M (•lii Ihr iironiH anises, How uiiiiil to the eves Is llie slirlil lo he neon. When hot from the oven, In hulk that siiltiees. Tliure euiue-i to llie liible a luin of bukuil beaiKi. III. It wears nn the onmlOo n h«iiUhy brown rolor, Mke ilamselfl who oflon are kisseil by the bum, Anil has an eiilleiin.' Interior llavor, Whieli leiiipts lis 10 eat ere Ihe eooklntt Is "lone. The pork, like an Wand in rlebncss aboniidhm, A weleome 1 iblne of Ihe fat and llie leiui, LIph erlsp in Ihe edible ocean siivriiiiiidln«. t'omiiletliiB tho cbiirm of a pan of bukeil beans. l'knvoi. Take beans, not loo old nnd wilhont Iniiicrfectlon, Immerse In lold water lo simid ihroiiKh a nl|,'lit; Then boll In a nioderalc wav. 'lill liispecdon Shall lind Ibeiii lo loiich and lasle Iciiilci and rlslit. Kow Iriinsl'er for bakini;, yonr eondliiients adilinu — Don't leave mil Ihe pork : snch omission were strimKe— And last, lo conclnde Ihe important pnieeeilliiK, Let thciu bake slow and sure In a Homo Comtorl liancc. — I he Jiehil IVuikfr. VEGETABLES. « Now potntopR should always be sprnpcd and put inio lioiliiiji wiitcr. A nii'c way to serve tlii'in is with a uiilU uravy ixmrcd over tlicin. Old ])otatocs arc siiiiiciiiiifs licilor put into cold water, aud souiotiiues into boiling water, to be cooked. BliOW'XKI) I'OTATOES. till two- thirds the skins, plaee Boil potatoes of uniform si/e done; pour off the water, leinuve in a hot oven and liake lill iluiie. l-m^NCII F1ME1> rOTATOKS. Take four jrood -sized jintatoes. ])are and out in (liiarler iiieh slrips and pul lo sunk in eold waler from two to six hours; tlieu lake siillieicnt lard so Ihe iiolatoes will lloal ; let it gel very hot. or until a bluish vapor rises from il ; tdrain thi! jiola- (oesdiyaud put on lo fry: when they arc a nit-o liiriit brown, lake off. sprinkle over Iheni 11 little sail and luit in the oven to kecii hot until ready to serve. I'OTATOKS A l.A lUCHESSE. Take eiirht l;irlAT)ES. Take small oiu's. wash and serajie. pul them In 11 saucepan of cold water. Iniii:; lluui lo a boil, drain, wipe with a clean clolli. I'lil potatoes and Iwo lalilespoiius of bull, r in liie tr\ iii;; p.in and cook twenty minute-: waleh lliem. and w beiithey coinmeiu'c 111 brown, tiir 1 lliem ocea.sionally. so as lo brown alike on all sides. 'I'lieii strain off the butter, sprinkle with salt and serve In a hot dish. TO MAKE A TIMn.VI.K OK TOTATOES. Cook, drain, mash, nnd pass throuirh a fine sieve two iiuarls of Irish jiolaloes; put this in a tiaiiceiian wilh six oiinees of biilter. two whole oCtls. the yolks of six eir;;s. salt, pepjier. 11 niltuiej; and a iillii^ su;;ar; lia\e a plain two-ipiart copper t((/(/"//(! mould, well bulleicd and sprinkled wilh fre.-h bread crumbs; put Ihe juepai-alion in it. wilh a lillle more bread crumlisanil bilsof Imlter on Ihe lop; bake for lialf an hour ina modeialely hoi oven; before serviiiir. pass the blaile of a knife bel ,veen llie potatoes and llie mould, turn over carefully, and in a few miuules take tho mould off and servo. ENOI.ISH I'OTATO TlALL.S. IJoil the poiatoo.s vor>' dry; mash thom as smoothly as jiossible; season" well wiih salt and pepper; Warm them w ilh an ounce of biiller to every iiound of potatoes, and a few spoonfuls of jrood cream : bt llieiucool a little; roll them info balls; sprinkle over them some crushed vermi- celli or macaroni, and fry them a lijjht brown. SWEET I'OTATOES. Take medium-si/.ed. perfect potatoes and boil them until they are, not (|uil(! done; take them from the ■..liter', iieei smoothly and carefully, and slice them leuiithwise into a (lueensware puddin. to iiltornatQ layers of rawsliet'd toiiiatoes. seasoned wilh salt, pep- per, and a very little sugar, with bread eruinbs, having the toji layi'r bread oriimbs, dotted witli butter. Bake about twenty minutes. IIOMI', (OMIOlsr UAMii; (iiolv IIOOK. II PES. ijic. pill tlicrn In tlii'iii Id II boil. 'ill (loiiilors ami • (iviii^ pMn 1111(1 II. iiiiil w Inn llu'.v ■I'ii.sioiiiilly. so iiH I'll sli'iilii off t\w ve in u hut (IIhIi. I'OTATOKS. tliroiiirh a fine !'s; |)iit, IIiIh In a inter, two wliolo it'|i|)('r. II niitiiK'jj vvo-iiiiiirt coppiT 1 spiliiKli'il with )ri'p:iriilion In it, mil liil.Juf Imllcr • in a iiioilciulcly tliM lilaile of a lilt' iiioiiUl, turn liuulus tuko the lLLS. mash thorn as •oil wiih Halt and nee of liiillcr to fi'W spoonfuls of I'; roll tlit'iii Into \ ciushcd vcriiii- i li». one teaspoon- tablespoonful of of bread erunibs. e. Arranjje the a thin slice from I a small spoon, ind Jiiiee as |)os- . When all have 10 jiiili) and juice till the tomatoes L! tops, and bake ■. Slide the eake lift jj;eiilly on to ■y, and serve. I'ED. omatoos to your L'd onion, and salt en fjrated bread r into a buttered 'kly with eriimbs. c then some seal- , make into round and you have aii- iiiiatoes, and stew and stir in beaten , (|iiart, and bake, ;ty. > "ilteniato lavers (I with salt, pcp- ih bread crumbs, imbs. dotted with lutes. IIAKM> roMAioi-.s. Selroting snioolb. round, firm tomatops, ! and peel raiefullv; Willi a pointed knife ex the inside and imt the pulp and a Utile wad the tire. Criinili bread liilo llie pulp, sei sail, pejiper and Imllei-. ai.d e heated. ; lawks" fAIUiACE. Roil ft linn white cabbage fifteen minutes, (■hanging the water then for more from the boil- ing tea-kettle. When lender, drain and set aside mail perfectly cold. (.'Ii:)p line, and add two beaten eggs, ii tablcspoonfnl of lintter. pepper, salt, three lablespoonfuls of riidi milk ur cream. Stir all well together, and hake in a buttered ! pudding dish imiil brown. Kat very hot. MOCli OVSTElt KKITTEUS. . Wash some roots of salsify, grate thorn, and season with pejipcr and salt, 'i'o a jiint of tlie ' grated roots, use half a pint of sweet milk, two well-beaten eggs, a little salt, and Hour enougli ' to makcMi not very stiff batter. Drop a spoonful at a time info boiling lard (or, better, rendered btH'f suet) till a delicate brown, , COUN OYSTEKS. I Six ears of grated corn, two eggs, one enp of t swi^et milk, three lablespoonfuls of llour; salland 1 pepper. Fry in lard. ."•TltlNCi IlEAXS. String, cut Into small jiieces and soak in eold wati'r for thirty minutes. Put into a (piart of boiling water. ad"il again lor ten or lilti en minutes. Aild salt, pepper, ami a lump uf butler. t)f: First lay In cold water and IIkmi strip. Cook In salted water iiiilil lender. Skim out lln- a^parairiis. dip biowned loa-t. and form la_Mis i>t toast and asparaijii- In a deep di-li. adding stmili pieces of biilli r. 'I'liicken llie iispaiagii-. wahr with a little lloiiidi Ill starch, aild iiulirr and pepper, and scr\e a- a sauce or gravy. K(;ii I'l.ANT. Slice very thin without peeling, haviiiir s. bi ted llnii, frc-h planls. Soak in sail water for an hour. Ii'oll I'ilg plant in a ini\luie prepared thus: Half a Clip of sweet milk. Uvo c^ri;-, -all and i)epper to siiil ta-le. and sulllcimt lloiir or corn starch to form a batter, I'ry in very hot lard and butter, and serve Imt. t t i.i.i:io . llreak iijiarl and wash very carefully ibree lieads of good celery : ciil off the gieiii portions ami leave the out-ide stalks to season soups; cut the celery inio jiii'ccs an inch loni,' and add jn-t enouirh iioiling waler to co\er lie in; add -alt to the water before putting in the celery; boil slowly. When tender, drain and place m allv on a vegetable di-li. sprinkling over it some black pepper: ])<>nr off part of the water, but save it in Cil-e of need, lill tile -lew is coinplcted. Wet into a smooth iiastc a Ica-poonfiil of corn starch, ami add the same c|nantily of Hour, two tablespoun- fiils of liiiltir, and the same of riih cream; -lir tills into the water over the lire lill It thicken-, and then pour over the celery. If too thiik add some of tln^ water left over; if loo tbiii for your wishes, use more corn starch after making "into a thin paste. TlUNIl'S (^()fX<0 STEWEK IN IirTTEU. Take two imiinds of young turnips; cut them into small sipiares. oriiiake tlieiii of any shii|>o that m;iv be iirefi'rreil ; dissolvi' two oiimes of fresh butter in a saucepan siiHlcieiitly large to hold the vegetables in a single layer; put in llu) turniiis and sininicr llieni very gently uiUil they lire tender, wilboiit being broken. A few min- utes before they are ihnie enough, sprinkle a Httlo salt and white "p«'PP''' "vcr tliein: put lli.iu in the centre of a dish, and arrange fried or bidled cutlets neatly around tlicin. 'liiiie. ihrec-iiuar- lers of an hour to an hour to stew turniiis. ONIONS. .Mlow about Hfty minutes for boiling onions, changing the wat.r when half done. Win n len- der, put in a di-li and season w illi butter, salt and pepper. Or thickened uiilk may be poured over tl.eui. PEAS. Pi'as sliould be hoileil in as little water as pos- sible. FaiU- jicas will cook in lialf an l.-m , oilier ones tiiki' longer. Wlien they shri ,el tliey are done. The watersboiild besalled. v'asoncd with pi'iiiier. salt and butler. iUKI.I) MACAItONI. Kreak into one-imli pieces, boll ti itil soft, then put into a piidilinir pan in layers o' an ineh, ami separate tlie-e by laMisol ciec-e, sprinkiiii); with salt. pe|)per and bulti'r. (irate cheese ovi'r the macaroni and add. froiif lime to time, until the cheese has inellid. a uii.\ture of hot sweist milk and melted butter. 42 IIO.MK lOMKOHT KANOK COOK HOOK. rDTATtJK!*. C.lil i,oli.t.»'> li'fl ff'iiM (linnci- of tlic pr.-vic.un d:iv iiiiiv 111' llxi'd iiil" iHiiiMicHi-^di-li.-* fiirl.ii:iK- (,.;i or ,^M|.|..T. TlM'y .Mil !"• .Ill IMI.. Mmill l-i.'.-.-; :,n,l ^miim.mI n|. in anivy ..r milk. \S li.'ii I1n..I inilii^ WMV 111.' ^'.M..rii.>M .I.i...|mIs iip.Mi Ihcsi'ii- .M.niii^'. mid 111". 11 huvji^' lli.'iii l.roii-lil uiioii tlic tiildc Miiokiii;: luil. Hiii.D i'iiiAroi>. A nlco wnv to .-.".k imlntocs 1.^ to >-ll.;<> i-oUl l.nil.d l.otiilo.H inio lliiii sli.'.'S : put liH') n li-yili«- i.iiM a lMM.>i>oon(iil .d liinl. I.IIIm;: il '^r\ v.T.v ...upiil in lli.'poliil."-. spiiiikl.. «lll. s,.ll i.nd vrimr. Wli.'ii iii'.'lv In-owii.il .m one m.I.'. inin. 'V\lv.' cookrd ov.T 11 very liol tir.' I" pi<- v,.nl tli.in fn.m iil.M.rldn- (li.. fiit. liioon fal is t\u' li.'st 1.1 ii>.'. '1^ it ^r■'^'■•* ""' l'-''" ^''r''" "" '' ,1,.' .hI.'.'s .ml. i-av tli.'in upmi a napkin to ali- M.ili till- frr.iis.'. and whrn laid m a liot dish Kprinkl.' wilii salt. lUi.>WM-.I> roiAT.iK.f*. S.d.'.liii" potato.s of nnif.'iin si/,.', boil till two-tliir.ls'd.Mi.'. Pour .>ff tin' water, r.inovo the skills, and liakc till .l.>ii.' in a liot oven. >iASIlI,I> rOTATOI'.S. IV.d and h.dl in sli.itlitly salted wator. Pour off 111.' wal.'r. add salt and bult.'r to .suit, niiisli ;/, 11. and tli.'n b.'at with a fork until llj?l.t and foamy. FKKNCHEn rOTATOE*. Cut raw polal.i.'s. si'lc'lins those of uniform V,/,., into six pi.'.cs: put inlo .'.ild water over ni-dit: in the morning' drain llii'in on a towel and Dlunsretli.iii into liot lard until th.'y are lij^ht l.nnui. About tw.'ntv minutes is the re.iuired lliu.'. Lav them .m coarse brown paper to drain, f^prinkle with salt, serve hot. BOII.KD NEW POTATOES. A proiier way t» l»'il potatoes is to peel a ring «roun.l; iiiai'ii them in a st-'Wiian with wa U'r «.„oiiirh to .'over: put the lid on; bo, nil neail> ;b..iil.l stami an liour in .'.dd wat.'r after parinjr, „„.„ put toeo.ik in e.d.i «;.I.m. in the wu: <• l. Mli.'U the potaKH's wer.' fr.'M and 'T'^I;- . "" > should be put on to boU in boilin- "''""•,'" <.itb.'r.'asetb.'S stmiibl boil slowly, and sh.mld b.! draine.l a< soon as lli.'y are don.', shaken a ino- inent in th.' air. salt.'d and plaeed on the buck l>art of the range. POTATO <;il0..ifETTKS. Tak.' two eiipfiils of e.d.l ma^li.'.l |iotalo. Ken- H..M with salt. p.'PP.'i' an.l a l,ibl..,poonfiil o „„,|„,1 |„„i.r. Ibat th.' wbil-s .d two .'^'t;s. an w..rkall.."-.'tli.'rilior..ii^'lily: «.uk it into small ball--li"lilv Halt. n..!. .lip I'l'i" '"'" the b.'aten volks ..l"lh.' .'-Ks. tb.n roll .'itlur in Hour or rraeker ciiiinbs. try in hot lar.l. I.YONNAI.-K POTATOES. i Cut c.dd boibdp.datoe> inlo dice. Put a talde- Kp.mnfMl of bull.', in a fryin- pan: wli.'n hot put in a -lb.'.! ..ni.'ii: stir to pn'V.nl buridiifi-; wlii'ii ^prinkb' with sail an.l .....k slowly; wlien iigblij luow n.'.l turn into a liot dish. PI.AS. I'm a .luart of slielb'd peas into a kottlo of salted boilii." wat.'r. One of tii.' m.isl important points in .'..okiufi p.'as is to liav.' pbniy of wal.'r. I h.' I.cas must I ■• boilc.l just loiii; .'n.tuirh to be.'oin.' lend.'!-, th.'u draim'd : i..'. -Mier drainin- th.'iii sprinkl.^ a half t.'.i>p...mfiil .d s II an.l a nillc pcpp.'ronlh.' p.'as an.l tli.'ni..mr. v.'rt h.'iii atea.'upflllofcr.amandlda.'.' the k.'tlle wh.'r.' it will just f.inim.r. not boil, f.'r live miniit.s. Wh.'u V..11 hav.' no .r.'aiu put a tabl.'>;".onful o biitl.r 111 a sau.'cpan. an.l a l.'vel tabl.'-poonful of t;our. and mix. ■|'b.'U a t.'a.'iipful of milk, and stii coMstanllv uitil il b.dls. season with pepp.'r an.l salt Mnilpul in tli.' peas. Stand tlm saucepan ov.'r boilin.' wal.'r llv.' miniit.'s and .serve the peas hot. The eream iiiak.s tli.'in very mmh nicer tlian the uiilk and butter, and more healtUful a.s well. C'liEAMEI) PAUSSIPS. lioil tender, scrai.e. and slice lenRthwiso. I'ut over the tire witli two tablespoonfiiis of butter, pepper and salt, and a little minced parsley. Sliake until th.' mixture boils. Take up the pars- snr|)S. add to the same tliree tables ,oonfu s of cn-ain or milk, in which has Ix'en stirred a little flour. Uoil once and pour over the parsnlpB. SLICED cirtMiu.us. rut a "■ood »i/.ed eueumber in very thin slices, and soak for at least half an hour in a pint of cold water into which has hi'en put a lablespoon- ful of salt. At th.' end of the half hour put the slices into a strong:, clean towi'l. and wrin},' the towel luitil it is impo.ssible to extract any mon| moisture. On openiuf; the towel the slices will be found to be wilt.d and flabby. I'lit them info .1 dish with cra.'k.'d i.'e. Th.'y are said to b.j less iniiirious s.'rved in this way tlian in tlie ordinarv style, and some epieun.s call theiu delicious, in spite of the loss of crispiness. CABBAGE. Cut the cabbage, if a small head. In lour and remove the outer l.'aves. also the core. I he ket- tle must be put on the liott.'st part of the ran},'!' an.l the water boilin,-; v.'iy fast when the eabbag.' is put in : add a tablcspo.mful of salt, a third of a Icv.'i teaspoonful of salerat us. As soon as It boils ui). r.'inov.' the eov.'r and keep it off. t rom tim.'totime ))ush the .'iibba-e down under fie wat.'r. wbi.'h must boil rapidly for tw.'nty-llve „.; .:. 111. .11 noiir inlo a coland.T and press w'i'tii'a plate to ir.'t every dr.ip of water oui, [ml back into the k.'tlle with a .'r.^'llll dressinK sueh as used for caulitlow.'r. Tak.' a knlf.' and cut the ("ibba.--.' a.'i'oss several times and when it bilb- bl.'s together with the cream turn into a hot dish. Bull foil the skill a .s|i(ionfill . tabli sp.i.il Mig pan o fill .pf salt iiiak.- it ir side is a d hot. f Cover spoonfii tere^ IIOMK COMKOUT KANOK. < oolv lioolv. 48 Iiotato. fon- it into Hinall I I III' liiMtt'ii in tliiiir or t Till :i taliU'- aIh'm lii't |>i>t niliifi'; wlicn 111' |ll(IUt- (l('>;")()nful of )|cs|ioonful of milk, anil stir 1 pi'ppi'i' anil till' saiu'('i)an serve the peas ^r niiii'li nicer (> bi-iilthfiil as gthwisc!. I'lit fills of butter, ineed parsley, ke 11)) the pars- ileji -oonfiils of stirred a little ! parsnips. ■ry thin slices, rin a pint of t a lablespoon- f hour put the and \viin}5 the tract any more the slices will \'ut them into e said to he less in the ordinary u delicious, in d. in four and core. The ket- ■t of the range lien the cahhugc jalt. ii third of a As soon as it ■ep it off. From lown under f'le for twenty-live inder and "press water oiii, |)Ul 11 dressing such knife and cut the 1 when it bub- turn into a hot l-AK'MI- KUirri-.Kx. Boil four or the parsnips: vshcn tender take off theskh. andma-h.hemlin.'iail. lolh.m a t ea- spuontul of Hour at.d a well ..alen r-'^. I ut^ U til.li spoonful of laid or beef ill 1 >ii'- Into a tl> - ,,M>anoV.. th.llri'. add to it a Mini I lca>poi.i.- (iiFof sail; «hrn l-ili"K I'"' I"" '" "'" I';"""!"-; „,iU.'IMnHi„all lak.'s vsilh a s| ir whin one side is a dell.alc blown, turn. « hen done serve HnH> PAII-M1-- 111, il under In salted water: serai.i'. cut Inio 1„M" -lies, diedfrc with dour: fry m hot laid oi .IHppiin.s. i,r in b r mid laid mi vd: fry -pute brown. Drain off the fal and serve hot. KliK.M'II WAV OK lOOKIMi r AIIUAI il'.. ,.,,„,, ,„i,| Lolled labba-e and b't il drain until iMTfeillv drv. Stir in m'I.ii' m.'lli'd bull.- to lisle: add pepper. >all and l-ur tabl.-poonlu s of . ;.,,,„,„ ;.fti'iil is hi'ali.inhi„i..:liadil wo Mll- l„..lt,„ ,....■,; iiii'ii the IlilMMli' mil. a bll liieil fl\ - m.V |.„, "-TiiriiiiC until it i- vry hot and bcomiM ; ;bli,'alel'n.w..onliieii,.d.rside. IMace a hot dish over the pan. which uiuot bu rcvurscd vNheii turiiiil out to bu served. CA11.1I'I.<»WK1{. In the tlr-^t place choose a close and white ••aii- lllb.wcr: trim off the outer leaves and cut stock ll'it off at bolloiii. soak head downwaicl in a pan „f eold salt water f^r two hours. Then put Into „l,.ntv of hoiliiifr water, stem downward, add a . i.'Hsp'i ful of salt and boil rapidly for tweiily- tive minutes willi the k.lllc iincovcicd. Dram ,,nd simmer in a cream dressinjr. for which use one-half teaspoon salt, one tablespoon Hour, and tc-ucup of cream. TO liAKf. SylASll. r'ut a winter siiuash in lialf. scrape out the Heeds and place rind side up on a round pie tin. and bake. Scrape out of the rind, math and bca- wn with Bait, pepper and butter. I.IMA Itl-:AN.H. Cover the beans with boilinj; water, add a tea- spoonfiil of salt and biul till tender; drain, sea.son with salt, pepper and butter. .\ cup of hot creain imiirovcs them very much. DUIKl) LIMA Itl'IANS. Soak a pint of them over nlf;ht. In the iiiorn- ing drain and cover with fresh water; two hours before dinner drain and cover with boiling' soft water: boil half an hour and drain ajrain; cover with boilinsfsoft water, add an eifihth of a tea- spoimful of salaratusand boil till tender; drain, season with salt and i.epper and butler: dredjje over them a tablcspoonful of Hour, add a teacup- ful of cream and boil up once. TOMATOKS. stew them in a <:ranite kettle, season with salt and pepper, add a leasjiooiiful of sufjar and a ta- blcspoonful of butter, and pour them over but- terei; toa.>;t. TOMATOES STl KKEl) WITH CKl.Kin'. Take smooth, round tomatoes, scald and pe sliceoff the stem end and seralie mit the seeds; place the lomaloes wiieie iiie\ wilt ^ei very cnid; cut the white part of celery in small pieces and moisten with I'lenchdrcsslnj;; till the tomatoes and place each one on a crisp lettuce leaf and Herve as a ealad. el: ii\M I' I \i 1 II I <>w m;. After wa-'bin;; Ibe i aiilillowii . lul off the miler leave, and bi.ak the hi'iid into llowerels; throw Into a ki'lllc of bidliii^' raited water and boll thirlv iiiinnle-. Ihaiii. place in a baking di-h. I'lil a lal'le-poontul of butler In a saucepan, add a taoli-poinitul ol llnir. mi\: aild a biiU poil of milk, a half laldi-po'iiilol ol -all. a lillh' p.pper and -til . on-laiill.\ until it ImiIU. I" • llii- -ami' OMI' the I aillillower. -plioM'- oNcr ;i bill cup of biiaibriimb-. piil leie and lleic bit- of butler anil bake in a ipiick oven aboiil llliein minutes or lill the liicad is a ■•pildcn blown.' KMAi.oi'lii roM vim -. I'ut a layer of sli i lomatoc- in the bollum of a baking' di-b. s'a-on with pepper uiid salt aiul a lillle "iiu'ai if you like it. thill a layr ol bnid ciMnib-'.'"wilh bit- of biilli r. then another layer of loiualoi-. Iiiead I Tiinib-. and -o on lill the di-h in full, havinj: the last layer cninili-. I'.ake fiuty- llve minutes. MMNACII. Pick and wash cnou:;h spinach: cook muover- eil. and. at lln' la-t iii nl. in plenty id salted boil in;; walcr: drain lliuriiii;:lily wilhoiii coolinj;; put iiiTo a -auiepan with lour niinee- of biillir In small bits. salt, pepper, and nnlniei;: mis care- fully, and serve in a covered vc^;elahle-dish. .SI'INACII STK.WKK WITH ClIKAM. Wash well In different waters, pick off Iho dc- caved leaves, and boil i|uic|.ly in a lai'^e ipiaiitity of walerand salt for a i|iiarler of an hour. When done chop very line and beat well with a spoon, lakinir care to lia\e |iiikeil out all the libers. Till into a >-ti'W ing pan with a piece of butter, some pe|iper and s.'ill and a Utile niitnie;;, with a verv small tpiaiitily of pounded sui;ar; stir il well as it slews. iNliiillir by de|.'rei'sasiilUcherettlU as will make it the proper thickness. ASl'AUAOl S. Asi.araffus. besides boiling, may be cooked Ir the oven. Boil a bunch of tine a-paragus fiu twelve minutes. Lay it in -. bakin.' dish. Moisten it with half a cup of the. water in which it was boiled, (irate I'arniesan cheese over II. M-ason It well with salt and pepper, sprinkle a tablesjioon- ful of fresh bread crumbs over the top with a tablcspoonful of butler cut in hits, and bake In a mi.deratelv hot oven for llfleen minutes. Cold boiled asiiaragus i- .. ry nice served as il salail with a French dressiiifr or with the followiiij,' sauce : Pound the volk of a hard-boiled egg to a paste add two teaspoonfiiU of good vinegar, a sallpoonfiil of .salt and half the amount of pepper. \dd an onion minced line. To-s all together thoroughly and pour it over the cold asparagus. 8TKWEI» CAIIHOTS. Divide the carrots lengthwise and boil from one to two lioiirs. or until l.eib'ctly lender; have ready a saucepan with one or two table-spoons butler and small cup cream ; slice the cai-ii.is very thin and put in samepan; add salt and pepper :ind let stew t;'n or llfleen minutes, stirring gent y once m- twice, and serve in a virclable dish. ■ 1 ,..;ii- .•■nil' \\ lii'M ilone sKlIU out carrots, and to the er.'ain add a little tloui thiekeninir. or the beaten yolks of one or two ..jrirs. When it boils pour over the carroU and serve. 44 IIOMT. COMKORT BANtiK COOK HOOK. SALADS, SAUCES AND PICKLES. Ponri'""M. oni' li'ii>i|»Miiifiil of iiilxi'd ;iiiisl!inl, on.'-Miiai'iri- ti.|i.-p""iiliil «il «liih' imPI-i'. ij''' tliul .|M:iiilhy of .iiy.iui.'. h;ill lo la.-U'. four Ul»l<- Uoil 111.' . ■'■A' I'i'i'l I'i'i''- ^^''''■'' "■'" '"' '" "'"""^ on.'-iMiiul.r li,>iir or U\rnl> uiiiiiii.'s; put IIk'iii Inlo.'ol.l wiil.r. laki' off llm cIh Us. imm\ ,„|,rall II Inr ln;:nill''nl-< . •xr.pl ili>' vlii.'«ar, iili.Ullrtli'iiiw.ll iinlil lh.'vvli..l.-ar<«lli..i-..ii«lil.V iii.M.rporal.Ml oimmnHIi II..- oHwr. I'...m- In hhIII- ,.i,.|,l Vlli U- I.) Iiiaki- It of IlK i-i«I.ii.;.V of .•■ram. laUin^r .al.' I., a.l.l l-Mt Hill.' at n lllll^^ 'I'Lo iiiixtiir.: will ilii'ii l.f icaily for usf. A ;i !. Tiikr II lonialo. not ov.r-iipc, and cut fnfo dlii'ts w. you w.iiil.l a .•iii'iihilii'i-; tak.- a Hiiiall on- ion mi. I i'lil 11 11! as tin.' as y..ii tan; spilnUlf it over Willi lomaio slices; uild «iit, pcpixr and vlni'gur ut dlscri'tion. HAIIIUNK SAI,AI>. Arraufjo one M'lart of iinv V.iM.1 <>f rooki'd fish on a Im'.I of ('lisp Iclliicc. Spill six .^anlincs. ami if Ili.Ti- an- aiiv li.Mi.s ri'inov.i tlii'in. Cov.Tllin lisli Willi 111.' sanliii.' .lr.>sinjr. Ov.'r tills |)iit th.< sar.lin.'H. havirii; the . ■Walercress.'s, a-^ i salad, lire liest served >inilily wltli a sail.'.' of 1. I jiiie.' aii.l oiiv.' oil poured over them in a sahel l.owl: Iml. if pr. l. i r.'d. may he, Herved with He' ail.lilion of borse, nidisu, slieeu leek-, an.l sli. eggK- rOTAtO SAI.AH Boil the potatoes with tli.ir -kins on. When cold put the jiolal.i.'S inl.) a eh.ilipin^ howl, lo- gethcr with one onion, a >iiiull stalk .if eelery and me hard h.iiled (■;;■;■ and eliop line. Make a dressinijfroin half a cup >'* sweet milk and one e.r.r beat. n Into il. Hoil until it Ihi.kens; tli.'n add u luhlesp.ioiiiul of sii^;ar. huiler uhoiit the size of :i waliiiu, and salt to suit taste. Or: Re.iiiesfor polalo salads iir.^ nnni.idiis. Hereis an uiiiisiial or,.' (ami >;.>.hI as it is uii''.>ni- inon) lliat hails rnnii t he fallierland ; it is. 111. r.'- forc, propt'rlvsp.aUiim'.ati.'ruiansaiad. T.' pi«;- parc it, hoil liine 111'' '...mi-siz.'d iiolat.M'swilh their jackelson. Wh.n e.ild, sli.'c lailn'r thin, cm into small Icnf^his imir stalks of celery ; nii\- willi the Moialo.s. M'a>.>n well with ii.'pperaml salt and I'liiiisien with vimuar: llieii ad.l a liil.' tlii.'k cream and mix a^caiii. I'n.' and hliee a -niu- ;ip- ple very till.' anil fi-nii. on.^ hinall oni..ii; mix these with III.' polai n !.| a little Hii<;ar and mix all lli.n'.iiiirhly hni . ai ■ inlly.for f> ar of niar- lin..- 111.' api" aiaii.'c of the salad. II. 'ap in a iiionn.l and l witii hits of )iii'kled heet ro.it f.>r ii!;ariiiii-.'k.'.'per recommended, ••season with common sense." I.ousri.ll SAI.Al). Cut lin.'. an.l add tu.i tahL'sjioonfuls of vine- pir. :i i.'a-pooiifiil of ^alt. and half a teasi.oonful ,)f pepp.'i' tor e.aeli tpia hir nil hour, salad. litll.' ;;rali'd 1 hard hoil.'d lart of lohsler. I'm on tee Add lettuce prepared ii.s lor lettuce ( HII'KKN J'AI.AIi. (hi ihe white mi'at of chh'kenn Into mnnll hlto the ^l/e ;.f p.'aM (al-.i the .lark imal If you lilt.'); rliopllie wlcde palls of c.l.iy n.arly as small. I'lvpai'.' a dr. s.sln« thus: Kuh 111.' yolks of har.l l.oil.'.le"Uss 11 h; I'X'ii.'h v.ilk put half ii l.-a- hpoon of mi.laril. Ihe same ipiaiitily of sail, a I'li.-P'ii'U 'if til. ami II wlii.'>:lassof viiie;;ar; mix the ehl. ken ami c.'iery In ii larn.' howl, ami pour ov.r this dr.'.-siiitf with u IHile cream u.l.i.'.l. •riie dresMing niii.-t not he imi on till just helore it is servi'd. MA>I>NNAISK. KIIKSSINO. Th'at In a h..wl III.' \..lk..f one e^'g very llffht. lowhi.'h a.ld :i liimh of .liy mu-lard, a 1 til.- n.'pp.'r ami salt. Mix w.ll. VV..rk into this half 11 .up of the h.'st olive oil. dr.. p hy .liop. alt. r- nalinir at llr-t with a f.W svriip out of one "up of sugar •iml two .piarls of wiiter. Simmer lli aiiples in II. is (ill I. 'II. Icr; then let the syrup coui and take out the iiiiples. l'!':ACtl OU AI'fl.E S\I TK. rare, core and slice tiie fniii. sl.'W in wiuer enoiiyh to eov.r until it hreaks to pii'c.'s. iJeat lo a pulp Willi a goo.l lump of hiiller and pleiit/ of sugar. Serve cold or liot as preferred. ruAMti-.intY sAicE. Cook a pint of cranh.'i ries in one-half teaciip- fiil of wal.r for ten minut.'s; add a teacupful .>f sugar and cook ah.nit ten minutes iiiori'. ra--i.s Ihr-iiigli a colander and pour into mould or dish. K.ii.i SAliV:. ClioiMip two hard boiled eggs, and >lir into drawn butter. OVSTF.lt SAtTE. ISoil for three minutes halt a pint of .>ysterH and a pint of hoiling -.vatcr. Stir in half a ru]> of hiltl.r beaten I.) a cr.'ani and Iwo fahleoufuU of llciir. Bring to a boil ami servo at on.'.', n I.EKY SAITE. r,.)il one hour two heads of eelery ch.ipped lim>. A.ld a pint and a half of walcr and two ta- iiii.sp.i.Mif.n .if iloiir iiioi.-r. 1,1 it with w:u-.t. 15t>i! t,n mil ii, -tirintwo tahlesiioonfuls of butter, season « illi I'.plier and salt and serve. CAl'KIt SAICE. Stir three lahl.'spoonfuls of capers Into a plat of drawn butter. i^ 3 '% I10.MK COMKOIIT UAStli; <«)«>lv hooK. «:. 10 Hinikll l>ltll If y.ili liki'l; ii'lv a.-) fiiiiill. ,i.1K->i>( liiinl It llilll 11 l<'!i- tity of Hiill, II viin';;nr; mix wl. iiml iiiHir iTiim iiilil'il. 11 just bcloro m vrrv llffht. M;iril, 11 llnlc into IliiM li:ilf y ill'op, llllrl - of vlll''«:ir. I few (lro|H of it irt III! ii-iil. ii';.':ir, Ktlninn ll)^ . Iliootll. ,' III' in.idii by r SMlt. pcppiT, , pint of Villf- i; Wilier until VI' from ruiiiiB crcuui. 'Ihit lit into Hinftll clioppi'il on- )crs clioppi'd. r ill tlie oiiionn stf, tliri'i' ciipH ;ar. two tat)!'-- •s, four of clu- pftvc, quarter <'uj) of Kii;;ar tilt apple* in 1 uout anil tuku rE. , dtew in water ) pieces, lieiit Iter and plenty ■ferred. le-hall teaeiip- a teaeupfiil of les more. l';i.s.s iiiuuld or di.sh. '. and -in- inU» , pint of oystPTS in lialf a cup of , tal)lespoonIiiU e al ouee. celery cluipped rtter and two ti»- iihwai-.-r. l?"i' jnfuls of butter, ■erve. pcrs Into a pi«t MINT ^Al IK. Add to half a eiipfiil -f chopped mini a lea- spoonful ol -u^'ar and a cup of Nim«ar. Alfl I. .UI.I.V. \pp!e^ for jelly should he tari. juicy and of g.H-,1 ih.Nor. rare -he appli-. core and Muarler 111, 111. then pul liieui, Willi llie -Kin^ and core.-. In ,, j,,,. |„ iiMoWoMU. Wlien lliey are .piile m.H. slininall Ihoi.trh a coar^' mu>lin l.a^^ pre|.-i|c,' |,:nd locxirailull lliellavi.rof Ihe Iniil. I ul | ,„„iiid of hiaf su^'ar locMiy pint of juice, mill il„. juice of a lemon, and pul llie lii| oMrllie lire In a pre.e,vln« K'"!''- ''"' Miailily hu twenlv nilniili- or so. MoiMiiiintf oiia-i..Mall> . Knil ela-c-' in hoi water, and hll Ih.iii w ilh llie iellv while hill. When cold. coNcr with hrandh'd lis.-'uc jiapcr, and >liire In a coiil, dry place. ( 1 lillANT .IKl.I.V. ♦ Wa-hthecurianls Iml do not eleiii; put in a k.'lllc: scald hut imt cook; I'l.ul and >lrain. lloll the iui ilone twenty min s. " ''J-''', "l'' ■■!'- uar.'a pound lo a |>inl of pii.c and have it in the oNiMi l.rownin^ li;,'lilly and licalln- ihon-u^'hly. Wlieii llie iiilic has iM.ilcd twenty minulcs ^iir In the siiffir iiiiiil it dissolves; then put Into >,'laaHi;«. (UAH Al'lM.E .TKl.l.Y. Wash llie fruit clean, put Into a kettle, cover Willi wal.r and hoil until thurousrlily cookeil. 'll„„ I r into a sieve and let ii drain. l»o n- l.rei'f' I lliroii;;h. For each pini ol this Inpi allow one pound of sn-ar. ISnil from Iweiuy nilniiles lo lialf an hour, i^iime. pcach and ap- ple jelliert can lie made in Ihe same way. liltAWN IIITTAI. 15ent to a cream one cup of hiiller ami two ta- l.le^poonfuls of IliMir. and pour over it a pml of lioiliiiK' water. Jfrin;; lliis H' a hull and serve at once. CANMN'i. The iiioportionsof ^lll::ll• ;ind fruit used In can- ning and preserving' N.irv -really. The amount of sTisrar K'ven helow is al.nul an aveniire fi.r can- iiin>' when a veiv ricii preserve is not desired. Tlit'se car cd fniils are excel 'hut for pies, etc. St lircak. Take out llie pieces in a disli. There will he marlv eiiouu'll juice that diains from tli(^ pieces; aild a Utile from the kettle it neccssarv. Willi llie juice put Mi-ar lo the ainoiinl (")f one-half pound lo a poun.l ol the fruit lis it wcinlicd when raw. When the su<;ar is well dissolved jMit In the melon and cook until e\in and eli!ur. Flavor as desired, and can. CATSIT. Select line rliio toiiiatocs. cut out all hlemislies, also Ihe hard parts about the stem end. Ilieo slu o tin 111 iiiloa iiorcelain keltic, lillini; it lull; add ii red pepper and put the ktlllo over a slow lire lo stew, frniduallv slirriiiit to prevent hurniiijr. When reduced io half liie orii^iual ipiantily siraiii the whole through a wire sieve. To live pounds of Hie piil|i add one and a half pounds of -iitjiir. one pint of cider vinen;ar. one lalilcpoonliil ol cloves, one of all-ldee. two of cliuial 1. one of call. I'm Ihe miMure hack over llie Hi' and hoil unill the thlckm—i Mills. (lliK.K.N IMIKI.K". Put ipiarler of a pound of sail. Iwo tahlc-jioon- fills of cavciiiie pepper, one oiune y:iiii;er. ollf ounce w hlle pepper, iwo ounce- of ^h.illol.. iiilo HM.ipiarlsof 111 -I elder \iiiei:ar; hoil II a short lime. cool, and linn pour oMr any Iresbly j^alli end vcteiahles or friills which > oil ih-iie to pickle. Lover closely. Set In a cool, dark place. w-i now. Two lar^e caiilillowers. two ipiarls irreen pep- iier- lliree .piarls ureeii tomaioi ,. lliree ijuarls Irreiii cuciimlicrs, lliree ipiarls .-mall onions. Slice ahout half an inch thick. Sprinkle w ilh i-all. allernale with lavcr- of tomatoes and onions tmd euiumliers. Knit the laulillower ahoiit live niimile-; set over iiiirht ; llien siraiii all well and five from water. .Mnr this l.lace in jars and make ih.>seasonlic.ra-foMows: One pound iiius- tird -■ ii, one-lialf pound whole all-pice, oiie- balf 1 nd whole black pepper, one pint beef brine, one jralioii vini'^ar. on. -half slick curry powder. Boil hard for lUn en uiinul.s llieii pour over llie ve-ctahles. If loo thick add viiie- irir .Mix the luuslaril with \iiieH:ar. 1 ul llie spices in a ba>; closely lied. Mustard ami spUes lllu^t boil toucllier in the vinef.'ar. (Ir: One peck of };reen loinaloes, half peck Mriii" h'-aiis, ipiarler peck small white oiiioii-, ouarrer pint Kieen and red p.ppers mixed, two Wo lieads cahba-c. four tabl.-poons wl mustard need, two of while or blaek cloves, two of celerv seed, two of alNpice.one small box yel- low mustard, one pound brown supr, oni' ounce i,f |„|- lie: slice the toiuatoesiuul let stand over ulght in brine, IMCKLKK ( I (I MIIEKS. rick those that are small and of ipilck ^rrowth, wish well, jioiir boilinj: water over themwilii ii lillle sail. Let them stand twelve hours; put them ijilo cold vincfrar. To a ;ralbui of vine^jar 1,111 one talilispoon of iiulvcrl/ed alum, and a tr icup of s -oil a- you desire. 4(> HOMK CO.Ml'OKT UANUE CUOK liOUK. t Ari'l.K .IKI.I.V. Pure t4irt !i)iiil('s. Mild (III Itiiin up; imt to lliriii SI lilllc water, mid li'l tlii'in boil iiiilil it lici'diiii'S ^liiliiuiiis Hiiil I'l'iliici'd ; thru .-train it: |hiI cnii; pound of while Mi^^ar to eiieli pint of jnicc' : lliivor with lemon essence, and lioil until it i- a line, (deiir jelly: tlicn htrain it into uiuulds. Ai'i'i.i; .Ti:i.i,v. Apples make an exeelleiit jelly. Tlic> ]iroces>< is as follows: 'I'liey ai'e pared, ipiartered. and the eore I'oiiipU'tely removed, and put Into a pot without water, closely covered, and put into an oven or over a lire. When pretty well slewed, the juice is to he si|iiee/.ed out thidiijrh a cloth, to whiidi a lillle while of an ef;i; is added, and then the siij;ar. Skim it previous to hoilinir. then reduce it to a propi'r eoiisisteney- und an f molasses; then for «'veiy f^allon of syrnp add two pounds of siijrar aiul an ounce of cinnamon : briii>; it to bull. 8kiui it. ami it is done. SAI.I.IIC'S C'liAli AI'l'I.K .lEl.I.Y. lioil the apples in waii'r enoiitrli to cover them, till very soft. 'I'lien tun. the whole into a cloth and Htrain It ; ineasnre the juice, and allow three- fourths of It poin.il of (iiittar to a pint of juice. When the juice boils up, .skim it tliorouffhly ; Ileal the siij;ar in ; dish in the oven, and add It jis Ihe syrup boils up. afti'r bein;; skimmed. ISoil {fenlly iweii.y or thirty minutes; put in f;l;isses; when cool, lay a paiier over the top, imd paste a paper over it. «Ai.l.IKS iujtar; put all into a kettle toijetlier, and boil half an luiur witliout stirrinj;: tlien turn off the juice for jelly, and the remainder will make a nice nance. Or strain the whole throu}j;h a sieve, and it will make a stiff jelly. ?Ti!AWiii:ni!y .tki-i.y. I'ress tlie juice from the fruit throiifrh a rve; a very small portion will rcc|uire iniieh le.s8 time. TOMATO .JAM. Take ripe tomatoes, jieid and take out all the seeds: put into a pieservinj; kettle with one-half pound of su;;ar to each pound prepared tomato; lioil two lemons soft, and pound them tine. Take , and ;uict ia ihr Uiiii;it'j; fnd! slinv'y, niasbiiii CliAIt AI'l'I.K .lEi.l.Y. Cut Sitierian crab apples to |dcces. but do not pari' or remove Ihe seeds. Tlie latter ilii(iart a IK'ciiliarly pleasant llavor to the fruit. I'lit into a sloiie jar, set in a pot of hoi water, .and let it boil ei^rlit ov nine hours. Leave in tlie jar all iii;ilit. eovereil clo-i'ly. Next mornin;; sqiiee/e out the juice, allow pound for pint, and manajre as you do eiirrant jelly. .'Should the apples be very dry. add a' cup of water for every six pounds of fruit. There is no liner jelly thau'this in ap- pearance and in lasle. IfAsrHEIittY .1AM. .Allow a pound of sii^rar to a pound of fruit. Hoil the fruit half an hour; strain one-quarter of the friiii and throw aw.iy Ihe seeds; add the su- ^ar, and boil the whole ten minutes. s of and one tb.at should liiid favor in IIk Ainerioan mothers. Briufj in the cor orniieopia; ! 4 IIUMK (O.MKOKT KASOK ( UOK HOUK. 47 •s. lint do not atirr iiii(mrt a nil. I'lit into cr, Mnd let it in the jar all irniii:^ siiucc/.c t. and Mianajio I the apples be vry ^ix pounds m this iu up- poiind of fruit. onc-((uarter of ; ttdd the su- 8. OOKING. , and wtniin it; while si|i;!ir; ' is dissolved; 'xpose thcui to ut n (]iiart of ish them with n strain them, iilf a pound of lire and. Htir V takiiifj some is not a tine n three j)int8 Id half 11 pint I' into II shape er. and let i. It well. When it. if preferred. soaked In one then add one Sfelatine isdis- •e and fjrated Linld. set in a iee if fruit is urries, or any [ES. Icr tells of a ri Dresden and ■e. At a swell ' on. an empty Oman's ]ilate. ' eornueopias, led to enatile in for thechij- to remendier icpiirv "What every mother liriiT- and tlie I'd ipiii'lly into Ke, is doubly \ision of the departure and i 111, -lieu one. I till' eyes of irnuoupiu! AI.I.KMA\I>K SAI of suf^ar. the y(dks of eijrht <.jjj;s. well beaten: pour this over dissolved jrda- tine. stirrin;; it all well. When cold add half a pint of table slicrrv and juice of one lemon. I'ut. in a dish and cover with' the whites of e^iirs. well ieaten. I'laee in an oven to brown. lOal cold. KKEAI) SAIC'K. Chop tine a while onion, parfioil. eool, press the water out, i>ut into a saucepan w ith a pint of boilin;; milk, stale white crumbs enoii-rh to make 31 thick sauce, salt, white and a pinch of red i)ep- per. and two ounces of butter; boil ten minutes, flavor with a fjill of white wine, and pass tlirough a tine uolander. CIlANBEnRY SAITCE. Wdi-h two i>ounds of cranberries; drain, put in a saucepan with two pounds of suf;ar; cover, and <-ook slowlv for half an hour; remove the cover, 8tir. and reduce briskly until the liipiid stiffens, when a few drops are put in a cool place for a minute or I' o; If sullleiently stiff, turn into tui earthen vessel, and cool thorouj;hly. IIHEAI) SAITE. Soak an ounec and a half of bread in water. ](r<'ss Itout. melt one-half ounce of butter, aild the bread and stir on the tirt^ until smooth. Add one pint of water, a small teaspoon of extract of beef, pepper and salt, boil Hfteeu minutes, strain and serve with roast meats. TOMATO SAVCE. Pass one-half can tomatoes throuRh the strainer, melt one ounce of butter, add two tablespoons of Hour and enoujjh of extract of beef soup stock to jret the necessarv consistency of th(< sauee. Sim- mer all sauces from ten to llfteen minutes, season and strain before using. MISIIUOOM SAPCK. Clean two ounces of fresli mushrooms, or use a half can of preserved mushrooms, eliop them up, melt two ounces of butler, add two tablespoons of Hour, one pint of soup stock, boil up until lliick and smooth, add jiepper and salt, simmer for ten minutes, and add if de-ired a little lemon juice. NOOKI.es KOll soil'. 'I'o one pfrg add as mueh sifted Hour as It will ab- sorb, with a little salt. Roll this as thin as a wafer, dredge with llour and spread out to dry. Turn f re- <|UenTly and when nearly dry roll into a roll. Mice off thinly from the ends, shake out t he strips loosc- Iv. put Into the soup and boll llfteen minutes. DESSERTS. Nolhiiiir i-' more tiniplin:: in >umuier. wtien -iimelhinii' litrhl is wanted. Ilmi a •;la>s di.-h full iif berries or varied fruil> for de>.«ert. Their cooliu-s pleases 1 1 ;. c. which epicure cooks ilaini Id be a much more iuiporliinl art to undiT- ^land than how |o please Ibe -lomaih. Then they leave in the mimlli a deliciiuH lasie. I!ut. for thoM'who wani a v.iiieiy. there are recipes ^i\cn for ices, jellies and cu-tards. Km- the winter monib-. « Inn cold weather enables us to relish bearlii r food, ihe followlnf; recipes will bo fimnd to be ;j.(ioil : M.VIM'I.N I'l l>!l|N(i. One leaspoonful of sail, one cup suet, one eup of milk. oin' cup >uv'ai-. three cup,- lluur. two or three e;;^s. one clip rai-ins. one cup euirants, one-fourlb pound citron, ime tea.-poontul M)ila, two leaspoonful.- cream of tart ii' or bakiiii; pow- der; boil steadily fiU' two hours; it can Ibcn stand back and -immer for any lenfilhol time vou choose to leave it. n-.i.i.i:i[ r ii>im;. One cup mol.-isses. half cup butler, one eup milk, one leaspoonful soda, one te.aspoonfnl salt, one of spice, llour enough to make it adhere; sleam two hours. To be eaten with sauee made of two tabIes|io(mfuls butler, four tabb'spoonfuls sugar and two eggs. IMHAN MKAI, '.'tnDINO. HoII one pint of milk. Into this stir enough corn meal to thicken it. lieat two eggs tlior- ouglily. add half a cup of brown sugar, half a cup of molasses, a beapini; leaspoonful of ginger, a pinch of soda, the juice of a leiiion and some tinely chopped apple, lioil three hours. KUOSTEl> I.EMON rtllKINO. Take a pint of bread or cake crumbs, a (piart of milk, the juice and grated peal of a lemon, the yolks of three e;;gs. and sweeten to the t.inte. When baked, cover over wilh jelly, ma'o a frost- ing of the whilis of tlie eggs and sugar, pour over the top. and set in the oven a few minutes to brown. HltlCAI) ITl'IUNr,. One ipiart of milk, two cups of line bread crumbs — iihriiijK stale and dry: four cgi;s. two tablespoons melted butter: nutmeg I" taste; one-fourth teaspoon soda di-solved iu hot water, ileal the yolk very light, and having soaked the bread crumbs well in the milk, slir these to- gether: then the butter and seasonint;. with the soila: la-tly the whiles. Rake to a line brown, and eat hot with pudding sauce. This, if well mixed and baked, is (piilc a different disli from the traditional and mui'b-de-pi-id bread pudding. Try tin' ;ibove. pulling all the siiirar into the sauce. You may boil this pudding, if you like, in a lloured clotii or biillired nndd. iii{i:ai» ami iirrTi:u I'IIUHNO, Place a-; manv slices of thin cut bread and but- ter as you like in a pie di-li - say ti'ii or twelve slices: sprinkle a few will-washid currants lie- Iween the layers: beat up half a dozen ey:gs in two |ilnls of new milk, addini; sugar to taste and a Utile llavoring. -in-h as nutmeg or ciiinaiiion, and piiui o\et llii' I'll. id ahii iillller. ii.i'ui for an hour and ten iiiiniilo. and send It to table in the dish it has been baked in. 4S IIOMK (O.MKOIIT KAX(iK (OOK 1»0(»K. STK.AM ITIUMNC. One quurt of sour milk, two i';;;;s. one cuj) of oupjiir, one (■iii)M)f ripe Iniit. (in(> l.'ir;;(' tcsisiioon- flil ipf soihi, 11 lilllc ,-iill. jiiid lldiii- fnr sdff b.'illiT. I'll! ill a basin, lie liniliuvcr il. and .-team for two Lours. COCOAMT ril)|>IN(!. One in<'(liiini-si/c'(l cocoiinut ijiiilrd. six mill\ cracliers. place layer of cracUcrs in liollom of a well-l>nlti'rc(l |)M(l(liii;j; (lisli; then i)nt cocoannt ; allernale until dish is fnll. Now litat six ei,'i\(i. One ipiart of milk, nine tablespoonfuls tlour, four eggs, sallspoonfiil salt. I'',at with lianl miucc of butter and sugar, creamed and tlavorcd witli leiiioii. Ill «'KI,KI1KK1(V n l>|ilN(i. On(> teaciipfiil of molasses: into this stir one dessertspoonful of soda until it foams; add tlour enough to make a very stiff baiter; then add one ipiart of berries tlourcd, and a small teaspoonful of salt. Steam two lioiirs, and eat with liiiuid sauce. VI'KI'.N <>1' IM HDlNtiS. Into one (piai't of milk put luie pint of tine hi'cail crumbs. Inilter the si/e of an egg. the yolks of four eggs; sweeten and llavcr as for a custard and bake; make frosting of the whites of the eggs and one cup of sugar; put on a layer of .ielly when pudding is lioi, and tlieii tlio frosting; brown slightly in ovt'ii. TAVI.OK rriiDISd. > One cuj) sweet milk, one cup suet, one cup molasses, two eiijis raisins, four cups llour. two teaspoonfnls soda, one teaspoonfnl exti'act eloves, one of extract cinnamon. Uoil four hours. COTTACSE ITDDIN*}. One cup sugar, one-fourth cup butter, one egg, well beaten logelher; one cup milk, two tea- spoonfuls baking powder, wtdl sifted in two cups Hour. JJake in shallow jian twenty minutes. ST. (SEOKCI lM"l>l)INI)IN(}. One quart milk, two eggs, three tableapoonfuN llour, one-half ciii) sugar, onc-ipiarter 'i 'Jii- ker"s ehoeolate; heat the milk and clioc ! -ell togetlipr, beat eggs, sugar and llour v ::■:!» eold milk; add to milk and ehocolatt • ; ouia to a boil and llavor with vanilla: eat eold, with sauce or ereaiii, AriM.K SIKT ITDDINC. Half pound of chojiped suet, one i)onnd of pre- jiared llour, then stir in cliopped ajjplcs. One beaten egg and milk to make a soft batter. Salt. Steam one and a half hours. Serve with saiioe. KAKKI) IlANOVKli I'fDDINO. (Two tins.) One cup of riiisins, one-half cup of butter, oni^-half cup of sweet milk, one-half enp of molasses, three eups of tlour, one tea- spoonful of soda or two large teas|)Oonfuls of baking powder, one teaspoonfnl of salt; eat witb sauee. Al'l'I.E rrODlNO. Stew lialf a dozen api)les; half a pint of milk, two eggs, two teasiioonfiils of baking powder, a jiiece of butter the size of an egg: tlour to niaktt a batter; pour over the apples and bake, <;iJi' pri)i>iNIN(i. For a small iiudding use one idnt of milk, tw» and a half tablesi)oonfuls of corn staicli, one ounce of chocolate, two eggs, live lables|)oonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half' a teaspoonful of vanilla extract. iMix the corn slanh with one gill of the milk. Tut the remainder of tli(> milk on to boil in the double boiler. Scrajie the chocolate. 'When the milk boils add tlie corn starch, salt and chocolate, and cook for ten minutes. Keat the y(dks of the eggs with three ti.blespoonfuls of the sugar. I'Tiur the, hot mixture on this and beat well. Turn into a pudding disli that \n ill hold about a Ipiart, and bake forlwc'iily niinnles in a moderate oven. Iteat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two taidespooiifuis of sugar anl the vanilla. Sim-ad this on the pudding and return to theoven. Cook for Mfteen minutes longi'r. but with the oven door open. Serve either eold or hot. ■\ r aOMK COMFORT KANUK lUOK HOOK. 49* lot. one cup IS lloiir. two cti'uct uloves, Liours. t.T, OIU! Offg, Ik. two tt^ii- in I wo fups liniitcs. )11(1 Clip lUO- tuMi'spooii- pinuh Kiilt; avored with bleapoonful ter .i: M»- jof- f "-ell V ::■; .; i:'t!e t«'' .1 '.om& It cold, with ouiul ol prc- iijiplcs. One )iUtiT. Salt. i\ilh Kiince. (i. )ni!-h!ilf cup ilk, one-half iir. ont! tea- sjioonfnl.s of lilt; cat with AIM'I.K TAIMOCA n l>I>INO. Om (11)) of tapioca soaked over ni^lit in six ,ups of Wilier; iicM iiiorninj,' add alioiit six laific larl appli's. cliopped Ncry tine (or more accordiiii; to the size), tlicn one cup of wliile su^rar: liake slowly aliont four lioiirs: to lie eaten either warm or cold, with cream. \'ery delicate lor invalids. Or yoiir the tapioca over whole coied apple^<. KKK <'<)(>liIN<5. Tiicc is liecomin;: a minli more po|nilar article of food than heretofore; it is freiiiiently sulisti- tilted for jiotatoes at the chief meal of tlie day, lieiiif; niiph more nutritious and more readily di- fjested. In prepariii;,' it only just enou-rh cidd watiT should he iKUiri'd on to iirevent the rice, from huniinfj; at the hottoni of the pot. which should liave a close tittinj; cover, and with a modI>1N(}. Take one cpiart of milk, half a otip of rice (hoiled). four tahlcspoons siij;ar. four e;;^s; lla- vor. Put milk and siifj^ir in saucepan and li't it eoiiK! to a lioil; then stir in the rice which has heen iiiixed with the healenyidks; let this lioil two or lliiee miniiles: heal the whites to a froth; mix Willi them two tahles|ioons sii<;ar; place on top the rice and set it in the oven to lirown. ItOI.I.EK Hit IT IM KUINO. Make a irood hiseiiil douf;li. spread with any kiml of dried fruit, and makeintoa roll. Floiira jmddinn' haj; and put the roll pudding to hoil for two hours. To prevent slicking, plunge iu cool water. SARATOGA I'lUDINd. Mix fftiir tahlesitoonfiils of corn starch In one (piart ctdd milk. Stir until it lioils. When cold stir in two tahlespoonfuls white sujrar, six ei;gs, whites and yolUs iicah-ii .-ti-paiaiely. I'iil ni ;l larjfe piiddini; dish, place in a pun of water, bake one and a half hours. nrv.T rt DtUMi. Four cujis iloiir, luii' cup chopped raisins, one ciili liiilk, one lup chopped heef suet, one cup molasses, one tea-poimful sodu; steam three hours. Kal witli sauce. IMN(l. Six oranges, three eggs lU' more, two-thirds of a iiuart of milk; heat the milk, di-sidve lliree tahlespiMUlfills i«f ciini slarcli, aild the yidks of till! eggs, two-lhiiils of a cup iif sugar, a little salt; pour into llie hidling milk, and slir until cooked. |{ef(ue making tlu' alu.vc, slice the oranges into a pudding dish and sprinkle sugar over lliem. Pour the cooked mixluri' over llie oranges, heat the whiles of 111!' egu's, add sugar and spread on the top. Set in the oven to hrciwii. !i>in<). Mix one heaping euii of lirown bread crimibs, one cup of sugar, the yolks of three cijus. a little powdered einiiamoii aiid grated lemmi peel, one teaciipful of whipped cream and the whites of Hie eggs beaten to a stiff froth, BulliT a mold, strew it with bread criimhs. and decorate with dried or candied cherries; pour in some id the mixture, add more cherries, and so on iinlil the mold is llUed. Hake, and serve witli whii>ped cream. Al'lM.I. I>1 Ml'I.INr.. Make a crust as for baking |)owder biscuit, but thor.er, roll out half an inch thick, cover with slices of apple, sweetened and sprinkled willi. cin- namon. Itoll up closely, turning uii the endo so that the apple will not run out. Wiaj) in a cloth diiiped in hot water and drcdired with Hour and steam an lioiir. Hot sauce is ;;(.oil with tlii.^ pud- ding. .\ny other kind of fruit may I'u siilistitiited for apple. OSWECO 1'11>I)IN<;. One rpiart of milk, three tahlespoonfuls of corn Ftarch. four eggs. P.eal the yolks and mix them with a lillle of the milk and tlour, sweeten and flavor with vanilla. s;,.;,|,l the milk and add the other ingredients; boil three minules; pour into a dish and set away to co(d. Heat the wliitcs with four tablespodiifiils of sugar. Cover the pudding wilh a layer of curraiil jelly, and spread the beaten whiles over the whole. AIM'I.K COltN STAIK It I't HDIMi. Tare and slice some ajiples into a pudding dish and sprinkle over Iliem half a dip of while sugar and a small lunip of biiller. Take a ipiarl of lioiliiig water ami piil into it lliree tablespooiifuls of corn slareh, dissolved in a little cold water, a little salt and lialf cup of sugar; let it < le to a boil, then pour it over the apples and grate niil- meg over the lop. I'ul in the oven and bake till the^applcs are tender. To be eaten cold wilh cream. COTTAllE l"t I>l)IS(i. One cup of sugar, one tables))0(uiful of butter, two eea.-onini;. oiKMinart fresh rice udlk and one half eii|i jelly or jam. Itnh tlie Imllei' nilo a eiip of su^rar; heal thijyidks very lij;ht. and sHr lliese h)jrelli'r lo a cream. 'J'he hread erumhs soaked in milk 4'onie nex(, tlien Ihe seasonin;,'. IJake this in a liutterc>d piiddinj; dish— a Iarj;e one and hnf two-thirds full— nntil Ihe eustaid is "sel.'" Draw lo the mouth of the oven, spread over with jam or other niee frnit-eonserve. Cover this with a iiieriiiijiie iiiade of the whipped whihs mid half a eup of Kii;;ar. Shut, the oven ami hake until th(^ me- ritifjue hc^iiis to eolor. Kat cold with eream. You may, ii\ strawberry nea.son, substitute the fresh fruit for preserves. ri!i;AM ft i>i>iN(i. Beat toffotlier half a iiiiit of eream. an niinee and a half of sii;;ar. the yolks of three ej;tcs. and :i littli! ;j;rated luilme;;. Jteal llie whiles stiff, iiiidstirin tlie last lliinir— sliriini; li};hlly. Sprin- kle some line crumbs nATTKli 1MI)1>IN(1. Three ojjjjs, one ounce butter, oik^ pint milk. thre(> tablespoontiils lloiir. a lillle salt. Put Ihe flour into a basin, and adil sullieient milk lo moisten it; lak(^ a cus- tard of one-half idiil of milk, the yulks of two eggs, one-fourth cup of sugar and one teaspoon- ful of corn staridi. When cold pour it over the oranges. Heat the whiles of Ihe eggs into a stiff froth, add one-ttiird of a cup r)f pulverized sugar, pour on the custard, and put it in the oven for a few moments to brown. AMIIKUST fl'l>I)IN(}. One and one-half cups of sour milk, one teacup of molasses, one leaciip raisins stoned and chop- jied, three-fourths of a eup of currants, three ciijis of flour, one cup suet, oik^ teaspoonful of salt, two teaspoonfuls saleratus. a sprinkle of nut- )'. eg. cinnamon, (doves and other spices to suit, t\n'. taste. Loil live hours. Strve with jnidding sauiH'. COTTAGE l•l•I)I)^^^(J. (hw cup milk, two eggs, one cup sugar, two eii)is hour, one lablespoonful melted butter, two teaspoonfuls baking powder. To be eaten v/ith sauce. I'LLM rUDDlSO; KNOI.ISH SAUCE. Putin a basin a pound of stringed beef-suet; chopped tine. IW(dve ounces of brown sugar, half a pound eaidi of w«dl-piekcd currants, inalaga and sultana raisins, four ounces each of candied cit:on, lemon and orange petd cut in shreds, an ounce of ground spices (cinnamon, (doves, ginger, iuid nutmeg in (Mpiai parts), a glass of iirandy, lialfa pint of milk. ai)ound of llour. four eggs, llie rind of two lemons chopped tine, and a lillle salt ; mix well, and let rest two or three hours; wet and press the water out of a large cloth, but- ter and flour tli(! centre, place it over a hollow disli, pour Ihe prejiaratiiMi into the cloth, li(^ thi; pudding lirnily with a strong cord, plung(j into a large slewpaii of boiling water, cover, and h'.\. boil steadily for six liours; drain, remove the (doth, turn on a dish, pour sauce over, and serve. ItltOW'N BKTXY. Cut into thin slices several large ajiples; liav>' ready buttered iiiidding dish ; put into I his a layer of grated bread crumbs, then a layer of sliced apple;. ; over tliosc sprinkle sugar, and soon al- ternalidy, bread, aiijiles, sugar, until pialding dish is full, letting the top layer b(! ol bread crumbs; on this jilace thre(^ large lumps of but- ter and jtut in oven and bake i,rown; serve hot witli hard sauce. PUDDING SAUCES. ENOLISIl SATIOT KOIi ITDDINO. Put in a small saucepr.n six egg yolks, four ounces of sugar, a gl.iss (>f siicrry, a huiion rind rubbed on two small pieces of loaf-sugar, a pinch of salt, and a pint of milk; mix well, put on a slow lire, stir briskly witli an egg-wliip until th<^ sauce thickens and looks like a liglit, frothy, thh^k while sauce; |)oiir some over tlie pudding, and send llie rest in a sauce-bowl. Do not heat too iiiucli, or the sauce will certainly curdle and b«! unlit to use. Pt'I>I)IN(» SACCE. Two lablespoonfuls of butter, one tableapoonful trf iluur. ittUr t'il>ler*pOOiifiii:i vt :'tig:U\ Orie hriii pint of boiling water. Stir to a cream the buttor, flour and su;far; add tlie water; put on tbo Mtovti and stir until thick; flavor to tHste. IIO.ME CO.MIOUT KANC.K COOK IIOOK. 51 r-in in a pud- yulks of t\vi> (! t('iis|ioon- it over tht^ i into 11 titiff ■rlzi'd suiiur, ovon for a ;, Olio tPiionp I and (diop- rraiits, tlin^o s|ioonfnI of inlilc of nut" ices to snit illi x»idding miKar, two buttor, two eaton v/itii CK. 'd bcof-siifit 1 siijfiir, Inilf nls, nialit^ii 1 of fiindiiid I Hhrt^ds, Hn ovcs,frin};i'r, < of l)riindy, . four I'^tfK, and a liltio hioe !iour.«; y oloth, liiit- er ii hollow lolli, fi(^ tbit iungo into a vcr, mid lple and a eilpfiil of sugar. Heat all lo- ;,'etlier. A NK'K SAfCK. ("ream lojretber biiKer aiit>i!s iijT, and then set away to cool. This will keep all wint<>r, ;ind can tie iised for tarts any tiinu by uiaking ni'^e crust. MINCK CIKS. One cu]iful of cluippeil niea( (i|Ui'.r(er of it fat), (wii cup(uls ot apple, one leaspocintiil of sal(, one laldespoopfiil (d ground ;ilUpice. lialf a lable- spoiiiiCul of gi'duiiil cinnaiiuin, half a lubUspdon- fiil of ground cl ives. one cupful of sug;M', half a cu|ptul of rai-ins, half a cu|iful of curi.ml>, one cupful of cider, ir, if one has no cider, use the same aiiinuiit of ciilcr vinegar and water inixed say halt of each. AIMM.I-; CIK. .'^tew green or ripe ajiples when > oil have pari'd ami cored lliem, M,i>ii to a sniooili compote, sweeten to taste, and, w bile liot,slir in a lea spoonful butler for "acli pie. Season with nut- meg. When I'ool (ill your criisl, ■iiid eidier crossb.ir (he top with strips of paste or bake widiout cover. Kal cold, with powdered sugar strewed over ii. CIX'OAMT IMi:. One-half pound grated eoi'oiinut. three-fmirtlis pound w bite sugar, six ounces butter, whites of live eggs, one glass while wine, two talilis| ns rose water -but « iiie and roM' water may lie omitted; one tea-poon iiiiliiicg: beat l.iider and sugar well; aild the cocuamil willias Utile beat- ing as possible: (hen whip in (be stiffened whifeN of (In^ eggs (|uiiklv and defll\ , and bake in open shells. .SWKKT cor ATI) cii-;. Peel three or four poia(oes, and af(er boiling these pour off (be wa(er and add a (piar( of sweet milk, theyidks of tliree cfS<;> -wceteued, and (he white of one egg. .Si.i-.iii with Iniller. cinna- mon, cloves ami niitinei;, ,Mid putting into p.ins lined with good pa>;iy bake till brown. Tho whiles of two eggs are to be used for tile top layer of the pie. HI.A pow(lere. it with- out top crust. i,:;mon IMK. Two cups sugar, two cu|is boiling water, two tablespoonfiils corn starch; mix corn standi with cold water; bi.tter si/e of an egg; two lemons, grate the rind aiul sijiiee/.e the juice; b>ur eggs, yolks for inside and whites f(U' frosting; mix >>giru, wbif's uiily, widi two t::U!:-!;i;:vt:f:)!s i>f jiulvcrized sugar for frosting, .\fler pies are baked sprinkle granulated sugar on after frost- ing, then brown in an oven. yi HO.MK COMFOUT iNGK COOK BOOK. I OK lilll'IIAIfll IMF.. Wiisli, Strip mill en! ilu' ilniliiiili into ono-lnch pieces. Afli'i- eoolsiiijr, sweeten mid imt in iiio jiiins wliieh li;ive l)cen lined willi i^ lieli evust. Liiy strips of tlie einsl iieros;! thi^ top anil Imlie initil lii'own. OliANC.K I'lE. Three ejr;rs, ttiree-fonrDia rtip whito Piijrur. two tiildespoons liiMtei'. jiiii'e and jrrited rind of r;ited rind of one- lialf a lemon, nnlniei; |o taste, lie.it Initter and ■iUfjar to^rellier well, tlien lieai in tlie yollis of 111.: ejijrs, and the oranj;e and lenii>n; i)Ut into pastry without to]) crust and hake. AVhen doni- spread over them tlie whites of thee;r>rs heaten stiff with powd.'red su;;ar. and retum tu Ibe oven for u few jiiiniites to brown. rOLlSH TAKTLKTS. TJoll Home }j;ood jiuff paste out thin and cut it into two and a li.i.f Mpiare inches, brush each Ncpiani over with tin while of an ej;-;, then fold down the corners, SI that they all meet in the middle of eacii piee< of paste; sii;;hlly Jiress the two pieeo lo^elher; brush them over with tlio ejifr; sift over sui;ar; bake in a tiuick oven for ii Ui;ar to one pound «)f fruit. Koll out some paste, cover the pies and bake tliem in a nurdcrate ovi'ii. Leave an open- inji; in the centre of the lid to allow the steam to «;scape while they arc bakiii;;. :*TUAVVl!t:i!l!V flE. Tut a thin, round, ten inch-wide flat of fenil- Ictaj^e on a bakiiiir-slieet : wet the edi;e. then lay IK. 'rhre(> pounds of butter and lard, halt of each, one Doiiiid of tloiir, and mix toirethcr wilh half a ])int of water to make a trood doiiiih. Itoll out in the usual way. For lillinji-, seleci apples that are lait, pare, cote, iuui slice tticiii riiin, aditin;; a liberal amount of siif^ar, and bake a ifeep brown. In (U'der to make jrood apple pies, be careful to iivoid sweet, ripe apples, or your pies will have an insipid tuiite. DELICACIES FOR DESSERT. In making: custards beat the yolks and th« whites of e^rirs se|,arately. Also set the vessel containinjr cu>taril or boilin<; milk in a pan of hot water to prevent the milk from scorching;, which it is very liable to do no matter how elosely vvaichcd. 111)1 l.Kli CISTAKl). One (piart of milk, yolks of live ejrgs and the whites of seven (two for the meriii^rne). six table- spoons sugar, vanilla tlavoring (one teaspoon to the jiint.) Heat llie milk almost to boiling: bciit the yolks light and stir in the sugar. Add the milk as follows: Take the milk from the lire, and Instead of pouring the beaten eggs in it jmt a spoonful or two of the milk to them, beating well all the while, aiiding more and more milk us you mix, until there is no longer danger of sud- den curdling; stir in live whites \vh.|)ped stiff; return to the lire and stir until thick, but not un- til it breaks. Season it with vai.illa; pour into glass cups; whip the whites of two eggs to a me- ringue, with a heaping tablespoon of powdered sugar, and when the custard is cold pile a iittltj of this upon the top of each cup. You may lay a preserved strawberry or cherry, or a bit of melon Hweetmeiit, or a little briglit jelly upon each. Cll' CISTAKl). One egg to one cup of milk; sugar and flavor to taste; iiirn into cups and place tli.'m in a roast pan with a little hot water in tlio bottom; buko iintil the eustard is settled on toj). APPLE JIEniNOTE. Pare, slice, Ptew and sweeten ripe, jnioy apples, mash smooth, and season with nutmeg o" lemon peel; till a dee[ jiie plate wilh an iindereriist and bake till done. Tlien whip whites oi' three eggs for each pie to a stiff froth, with a little sugar, one tablespoonful to an egg; beat till it stands alone, ll'.en sjircad over the pie tlirec-fourths of an inch thick; retiiin to the oven three or four minutes to brown. 'I'o lie eaten cold. Dried peaches or canned fruit of any kind may be used instead of apple. PKACII TAPIOCA. Soak half a pint of tapioca in half a pint of eold water for several hours or over night. Fill a baking dish half full of nice cai.ned peaches, leaving out the syrup; sprinkle sugar over the jieadics to suit tlie taste, and bake half an hour. Add hall a jiint of the peacli syrup to the tapioca, as much boiling water as is needed to thin it. and a half teacii[) of sugar. Boil this till perfectly clear; then pour over the peaches and bake slowly for another halt liour. When cold scve with sJigar and rich creuui. A NICE ■\VAV TO HAKE APPLES. First, get good, racy apples, then pare, quarter and core, put in a dish (earthen or galvanized iron is tlie best), jiour hot water in to come up most half way; put in a hot oven and bake till soft, but not into a pumice; set on the range and sprinkle a half small cup of sugar over, and U't simmer and boil from ten to tiftcen minutes, tw- tiiidiag ii> till- amount of water in tiio dish. There should be rich, thick jelly in the bottom of the dish. Serve either warm or cold, with ercaw and sugar if desirable. IIOMK (OMKOUT KANUE COOK BOOK. .1.1 COKN MTAKt 11 1U.AN< .VANOE. The simplest and most economiciil wiiy to inaki' the ai>ove in to jml into ;i i>iiil one i|ii;irt of niilli witli a l>ineli of ^iMll jiml four liililespootifiils of Hii"-ar. 1-et tlie iiiillx <:<'t l)oilin^ liot iiiiil aild lo it live even tiililespooiifuls of eorn stiireli nitihcd Hinoolli in !i little eold wilier. Stir all the tiiiu' until it tliiekeiis; remove from the ran^e, llavor and Jiour into motihl.-. IMaue on the ice or in gouie very eold plaee. TO CltYSTAI.l.lZK KUt IT. Tick out the llnest of any kind of fruit, leavinf; on stalks; beat the whites'of tliree f{if;s to .i stiff froth; lay the fruit in tin^ luaten e;;',' with tin- utalks ui)Ward ; drain them and heat the part that drips off again; selci't them out one hy one. and dip them int:i a eiip of llnely powdered su^'ar; .•over a pan with a slieet of tine paper, i)laee lh(! friiil inside of it, and set in sm oven that is eoid- in-: when tlie ieinjj on tlie fruit heeomes firm, pife them on a dish and net them lu a cool place. LEMON JEI.I.Y. Orate the outside of two lemons and squeeze thciuiee; add on(! enp Hnfj;ar. one-li.'ilf eiip 'lut- tcr. yolks of tliree ej;>;s; l)eat tin' last tliree in^rre- dien"ts tliorouj;hly, then add the juiee and "frated rind, and put it over the lire, stirring until thick; mould to fancy. Or: One paper gelatine; lot it stand one hour in warm water; then add one (piart of Iioiling water, the juiee of three or four lemons and a pint and a half of sugar. COMPOTE. Pare and core half a dozen larjje fair apples, throwing each, as it is piired, into cold water, to keep it from turninj; brown. Put a half pound of loaf sugar into an enameled slewpan with tliree pints of water; as soon as it is nedted and lioilcd put in tlie apples with the iiiiee of two lemons; stew gently until the apples are sutli- oieiitly cooked Iml not broken. Tlien take lliem out Ciirefullv and lay tliein in a dish in wliitdi they ari^ to" go to table. Cut tlie rinds of the lenions into tiie tliinnest possiliie stri|)s and ptit tliem into tlie syrup; boil til! tender, liy whitdi tinii- the .>iyru|) will be much reduced; wlien eold pour tlie syrup about llie apples, and also dispose tlie transparent strips of lemon about lliein. This disli-looks prettily *ith a bit of iiuince jelly placed in tlie hollow of each apple, or with a candied cherry in the hollow. I'OMMESi AV iiKi inn:. I'eid and core a number of apples, lay them in a baking tin i>lentifully l)uttered, (ill tlie core of each apjile witli brown sugar and a small piect? of butter, and put tlie tin in a slow oven till the apjilcs are of a good color and (piite done. Thi'y uliould be occasionally basted with tht? butler during tlie process of cooking, and the core should be tilled a second time with sugar, and tliey may have a slight sprinkling of powdered cloves or eiiiuaiiion. according to taste. GELATINE I'lKDINli. Half a box of gelatine dissolved in half a pint of cold water; brat thr yuiks of futir cj^gs and three tablespoonfulu of sugar, and turn into tlio gelatine and water. Have ready a ipiart of lioil- Ingmilk. i'our the mixtuic into the luilli and «tir until boiled. AIMMK SNOW. For thefro>tin;r uriiii;;lily mix with one cup of sweet crraiii ; season with siiijar to suit the taste. Cut out the jelly in siiiall snuares, place them nicily in same plate-, ile-i dip over the juices three spoiuifulB of the fronting. Iea\ing space for jelly to ^|low tbroiigh. The clear am- • lier col(U- is'th.Mi set off w ilh dishes of cream snow, whicli gives the whole a very artistic effect. CIIAULOTTK in >SE. AVliip one quart rich cream to a stiff froth and drain well on a niee sieve. 'I'd mie >eaiit pint of milk add six eggs beaten up very ligtit: make verv swi'ct; tlavor bii;li with \anilla. Cook over hot' water till il is a Ihiek custard. Soak one full ounce of gelatine in a very little water and warm over hot water. Whi'ii the ciislard is very cold, beat in li"litly the gelatine ami the whipped cream. I.ine the bottom of your mould with liuttered paper, and siiles wilii sponge cake or lady lingers fastened together wilti the white of an egg. Kill witli the eieaiii. put in a cold plaee, or in summer on ice. To turn out. ed in this ease. AVitli everv '' "f "'•' ereani mix three- fourths of a pint id the be>t granulated white su- gar, a very little vanilla bean and the w bile of an egg. The latter impaits a s (itliiie>s and deli- cacv to tlie cream that caiiiHit otherwise be ob- tained. The |)repared mixture is then lo bis stirred in tlie freezer until it is entirely congealed. Inslead of Viinilla as a tlavor for the cream, a tridmg amount of any desired syrup or juice may be iisi'd, as Strawberry, iiiue-uppie, leiuou, orange, etc. ORANOE OU LEMON U'E. Siiueezp Into one pint of water the juice of (dghl lemons, or of oranges, and aiid a piid of su- gar. Put in a freezer, and when partly frozen add the beaten white of an egg. The egir may he omitted, but it l an improvement to all ices. l"l:A(il KK. Pare and mash a dozen peaches, add a pint of sugar and one of water. Freezt;. Thi# Is deli- cious. 54 IIOMK COMFORT RANUK COOK HOOK. CANDY. MOI.ASSKS CANDY. Poll n qimrt of nioliisscs hIowI.v imlll it hcconios britlln in cold \v:il«T. .Iii-t licforc takini; from the lire 1.1I1I ii l<'a>l>oor.fiil of soda. Toiir inlo buttered paiix, and wlitfi nearly lold pull white. (MIOCOI.ATK CAHAMl'l.. Halt a eake of iiaker's cliocolalP. one cup sweet milk, one cup niol ms. oiii' leaspoonfiil ()f Initlcr and one of soda. I.cl il t>oll witlioiii slirrliif; until it heconics hard when dropped into water. I'our on 10 hullered iiaiis, and mark off into squares before it hardens. CllKAM CANI>r. Two pounds sujiar (one (piarl). half a pint of water, one-fourth of a pint of vinegar, l)utter hUai of i.n egg. one teaspoonful of leuujn. Hoil fifteen uiinule.s without stirring; pull white. itcnKii SCOTCH. One pound sugar, three tahlespoonfuls butter, thn^e tal)lespoonfuls of molasses, and three of water. Boil ultogellicr to candy. THANKSOnriNa and CHRISTMAS MENUS. The following are some suggestions to the housewife for the two great festival dinners. They an! intended mort- for young housekeepers than for those w hose long experience would ren- der suggestions of the sort of little value. They arc also intended for persons of moderate means. Soup. Turkey stuffed with oysters. Gililet gravy. Mashed potatoes, sweet potatoes, canned corn, green peas. Celery, eranbcrry sauce, pickles, sweet pickle, and olives. Pumpkin pie, mince pie, lemon jelly, chocolate and sponge eake, fruit, nuts, raisins. Coffee. Raw oysters. Sweetbreads and French peas. Turkey— Hoiled ham. Sweet and Irish potatoes, boiled squash, canned asparaijus on toast, boiled mushrooms. Celery, lobster salad, chicken cro Hoileil onions Oi' Ib.iled rice O^i Cold slaw (cal)bagc) »•> Potatoes, bread, butter and tea •• .10 Ulce pudding ^^ 2. Com beef (5 pounds) $0.51) V.oiled cabbage 1" Hoiled turnips .OS Potatoes, bread, butter and tea W Apple pio 3. Tenderloin steak 80.5(> Canned corn .i-} Potato sauid "•'* Potatoes, rolls, butter and coffee 10 Custard and cake 4. Uoast veal $0.7.% Baked macaroni • -O*' Potatoes, bread, butter and tea .10 Bread pudding r>. Fried chickens (two) 10.65 String beans -10 Potatoep, bread, butter and tea 10 Lemon pie 6. Veal steaks 50.50 Fresh tomatoes 1" Boiled beets 10 ■ Potatoes, bread, butter and tea 10 Custard pie V. Uoast lamb ^"Ifi Green corn \y Potatoes, bread, butter and tea .10 Baked apples 8. Baked whlteflsh f^-f^ Peck peas Ij' Green corn 10 Potatoes, butter, bread and tea »" Strawljerrlea HOME COMFORT RANGE DINNER. hEVKNTY-FIVE CENTS. 8 pounds roast |0.3(- Canned corn J" Stewed tomatoes 1'* Potatoes 0;' Celery 0^- Pudding ■■• 1*'^ IIOMK COMKOUT RANUK COOK liooK. 5& SETTING THE TABLE. FlMt of all, liavo tlic tiitilpclotli anil napkliiH gnowv wliilc. and let the c'liiiia .-liiiic. Wo wiiiilil ailvisi' faiiiilii's nf i>i'iliii,iry iiiimiw to iix*; tint lillli^ silviT (cNccpliii;; s|)iMins and finks), for .-ilvcr is vi-ry hard to ki'ip rlran. and H;lass nctH iiff till' laldc to a luncli liiMtrr a(lvanta;;c, iinlcs!* the former is vnv liatKlsmni'. llavf llu' j;la>.«('.-( fill the wati'f wilhonl a lilrmi^li. 'I'liis (■ai\ l>i' don«' l)y wipini,' llif ;;lasscs dul of viry Imt water 1)11 a linen towell, fioni vvlii(di no lint eimn's, ami on wliicli iiotliinij else is wiped. See tliat yonr Kill aliideo by tliis rule. Knives, forlss and nap- kins should lie laid at eaeh plate. Ki^ht lieie let nssaytlnit steid knives witli liandsonie Inmdles tnivt! taken the plaee of silver one.s so Ion;; in use, whi(~h must lie polished every day. Castors have lon^ pone out of use, tint u little lianinieted hrass tray In the center of tlie tnlde, covered willi it line! doyie, to hold the salt, pepper and ;;lass vinii!;ar iiijj or holtle. is very pretty. A f^oldeii siit^t! of liulter, if |)(issilile hearing an imprint. Is vtiry effeetlve in a Jiretty plass hiitter dish. Ity itj* side .stand tlie individual liuller plates. 'I'lie sugar howl, spoon reeeiver, eream pileher. eup.-t and Huueers >;o tti^etlier in front of tlie housewife, and at her ri^ht liand is the sliind for the (ea or eoffee. Unless tlu" dinner set Is deeoraled, tho table is luado more effective by having the siii;ar liowi and spoon receiver of some uniiine color and sliapii. These may be picked up in cities at clearing sales, and while not at ail expensive aro effective. The yellow cream shows to a(lvanta;;(! through a white glass [litcncr. while if you are fortunate enough to be aide to get ri(di creamy milk for drinking it looks teniplin
" «""• ''"' ^^■"'' ••■ round tin and fold over, put them in a pan and cover very close. VIENNA UOLI.S. One (piart of flour, half teasiioonfnl of salt, two tea-poonfillsof bakiiij: powder, one tablespooiitiil lard, one pint milk. Sift tojrt llier Hour, salt and bakin" powder: rub in the lard cold; add the milk and mix into smooth doujjh in thehmrl; iisilv to be handled without stickiu;; to the hand ■ , turn it out and <;ive lii/.e ll : Ihen roll it oiitwilhthe rollinu: pin to the thickness of half an inch, cut it out with a larjr<' round cutter, fold one-half over on the other by doubling; it. lay them on a ^xi'cased bakini; slii'ct without milk eas and iioard. I'loiir the board. it a nuic k turn or two to eipia touch- in", wash them over with a litlle milk to jjlaze them, and bake in a hot oven tillceii minutes MILK TOAST. Toast piPPCS of stale bread, dip their ednes into hot water to soften them, and siiread with butter. I'lit into a heated skillet a little piece of butter and milk to make the reipiin d amount of toast. When it boils thicken with Hour rubbed .smooth with cold water; salt to taste, aud pour over the uiasted bread. CAKES. (Jet wants stand oven, inj?. all your materials to{;ether first, for cake to lie mixed ipiickly and not iillowed to after it is in the pan's ready to (jo info tho Most cakes need a inoileratir oven for bak- IIOME-MAUE BAKINd I'OWHEK. Iloiisekeeperw will find it economical and be sure of a pure article by makinj; their own bak- ing; imwder, as follows: Twelve teaspoonfitls carbonate"' soda, i anil pluto Oi Have cvory- we ^r'nv HOIIIf It of an art ait (• tttbhi iittrac- r first, for cake ot allowed to to fiit info thn ^ oven for bak- FUEH. iMiical and be ihcir own bak- (' icaspoonfiilH ream of tartar; k ti};btly. Use. rrociire Ingre- -oin a reliable lommendcd for cup siijjar, ono (separated and a <'up of water, all teuspoonful I yolks add the Ai'iter. tilt' juice irjcs whipped to vhii'h has been ittleas powilile a warm, well- ven from forty- iiuantity makes ;e. , half pound of ' lemon ; separ- • and lemon un- hites until dry, eaeli at a time; nj; ; butter your oven. lour, one pound er, seven egj^s, !i saleratuB, one CE. butter, one cnp lenee of lemon, beaten ''frgs and led ; us(? as much rather stiff bat- > tin pans, line m the niixture te oven half an minutes longer. ■s or diamonds; improved bv a :' made with fine Il'E «'HKAM t'AKK. Make >;ood Kpoiiv;e-e!ike. bake half an liicli thick in ji'lly pani. and let Ibiin );it pcrfciily ,ii|d. Take a pllll llllckc-l sweet cream. Im:iI 1111- lil it lock^ like ice cream, make vciy swcd anil lluvor with vanilla; lilanch ami clmp a iioiinil of almonds, stir Into cream and put very thick be- tween layers. CUIIN STA1!( M CAKK. White* of t*lx t'^t^s, one cup of liutter, two ciipH of Hour, one cup of cinii starch, two cups of sii- L'ar. one cup of -ucet milk, one-liull leaspoonfiil of .soda, one of cream of tartar. I'OIMi CAKK. Oeam a pound of siiirar and itiree-ipiarters of a pound of liUtter; add the yolks of ei;.'llt cj;;js well beaten. Beat Hie whiles. Ibivor to taste, mix with a pound i;f lluur and add. FItllT CAKK. Bake In a slow oven a pnimd of crushed loaf siljrar, powdered and sifted, a pound of Hour, nine e<'jrs. a wineifl.iss of liraiiilx. a winc)ila>- of wine, half a teacuplill of iliola>scs. two poioids of ciiiranls. three piiiiiids of raisins, half a pomid of citron, and three tcaspoonfuls tnich ot iiutmej;, maue, cinnamon and cloves. AMiKI, CAKK. Sift one leaciiiiful of Hour with one teaspoonfiil of baking i owdcr. |{c:il the whites ol cli vcn ei'i's to a still froth, add one and a half Icai np- fuiii of sii;j;ar; follow with the tloiir. niixiii>; it in irradiiallv. and llavoiin;^ \vith vanilla. Keat quickly and lightly. Hake in a mod. rate oven. JKI.1.Y CAKK. Four cups of Hour, one teaspoonful of bakin;; powder, two teacupfiil- of siijifar, two-thirds of a leaeupfiil of biiltcr. tl ec e};>;s, one teaciipful of milk, a little salt, and lla\or to taste. I'm half of the mixture in two olilony: tins and add to the re- mainder three lablespoonfuls of molasses, one lar;;c cup of rai.sins stoned and chopped, one tea- spoonful of cinnamon, u. If a pound of citron sliced line, a tablcspoonfii.' of Hour, and lialf a teaspoonful eacli of cloves a .' allspice, with tlic addition of a little mated niitmejir. I'm this lat- ter mixture in two tins in size and shape like the former; put the white and brown toj;ither alter- nately, with jelly or jam between. (Jr. il will make a handsome marble loaf if baked in one jian, oinittin;! the fruit, and pourinj; in the light and dark in alternate l,iyer.s. CIIOCnI.ATK CAKE. i;oil togetlier till thickened lialf a tcacupful of milk, the yolk of an e<>ir and a iiuarterof a cake of chocolate. Cool, and I lien add a tcacupful of nufrar, a tablespoonfiil of butler and half a tca- cupful of milk. Thicken with two liui>fuls of Hour into whicli liakin;; powder lias b. en sifted. Flavor with vanilla: make into layers; iiiit to- tfether by boiled icinjj;. CAltAMEf, CAKE. One cup butter, two of sujjar. a srant cup milk, one and a half cups Hour. cu|) corn starch, w bites of seven eixir^. tliree teaspoons bakinir powder in the tlour. "Hake in a lonj; pan. lake halt pound brown sugar, scant quarter pound cliocolate. half cup milk, butter size of an egg. two toaspoons vanilla; mix thoroughly and cook as synip until stiff enough to sjjivad : spread on cake and set in the oven to dry. Kill CAKK. .S'i/r.T;>iirr Two cups «iigar. two-lhinls cnp liiillcr, not quite Iwo-tliiriU cup ^we^t milk, wliitcs of liglil c;:^:-. Iblrc beapini; teaspoons liakini; powdei' Ihoroiiyhly >iflc I. with tliiee ciilis Hour. Stir -ui;ar aiil butler to a ciiam, add milk and Hour, and la>l w hile of eggs. (rii/d /I'liY. - One cup sugar, Ihr foiirlhs cup butter, lialf I'up sweet milk, one and a half teaspoonfiils baking powder >i.ted in a little more than one and a nali .iips lloiir, yolk- of seven eggs thoroiiglil; bi'aleii, and one whole egg. one tca-poi'M ,i'i-pice, and cinna- mon till voii can la-te it. piki- tie' while in Iwn long pie tins. I'm lialf Hie i^old in a pi^' tin and lay on one pound halved H<;s (pi.\ iiiii-ly silh d over with tbiml. -o that llnv will ju-l t h c.uh other: put on the ri-t id the gold and bake. I'lit the cakes togi'tlicr with frilling while warm. He' gold between the wliite oni'^, and «M)ver with frosting. A CIllilST.MAS CVKi;. A pound eacli of sugar, butter, ice; w ilh tliCDlber part mi\ fruit, cream the butler and sugar, and add the eggs well beaten. DissoUe ilic soda in warm water and -lir it into the nioiasscs. mix well together and put into pans lined with butlered piper. Hake for two hours in a warm oven. MAUHI.K CAKK. One-half »-up sour cream, one-half cup butler, two and one-half cups Hour, one cup w bite suirar, the whiles of live cl;i;^. Iwo-lhirds teaspoon soda. I'repare another mixture, except substituting dark sugar for wliile. and the yolks instead of I he whites; till a tin with alternate layers ol each and bake. I'ul together w ilh icing. (iOi.K CAKE. Ono and one-half eiips sugar, one-half cup butter, one cup >w eel milk, one tea-poon cream tartar, one-half teaspoon soda, niilmeg, three eups Hour, yolks of six eggs. .SII.VKU CAKE. One and one-half cups sugar, one-half cup bulter. one cup sweet milk, one-half ti :i-poon soda, one tea.-poou cri am l.iilar. whiles of .-l.v eggs beaten to a fiolli. and three cups llour. nillED AflM.E CAKE. One cui) of dried api>lcs -soaked over night. Ilieu steam tiii soft: put llnni into a cup of ino- la--es and simmer slow ly till wi II cookiil; when cold add one citlJ. our -half cup of sugar, one-half cup of biittcr. one-hall cup id milk, two and a half cups of Hour, one teasiioon >oda, two of crcaiu tartar, and spice to ta.-le. (iUAIIAM WAKKUS. For a siiiall batch inU thoroilgliiy b:.;! i pint of New Orleans molasses into Hve or six pounds of graham Hour; add aboiil half an ouie >• of sail. Male a dough with milk or water 'k pre- ferred; roll thin as desired and cii' •> any j chosen shape. Hake in a slow oven. 58 IIOMK COMJOHT KANOK COOK llooK. SSOWKI.AKK lAKK. Twii vii|)K »iii);ar. otii' iiip cwt'ct milk, orif cup of ('"in HiMiili. two iiips of lliiiii. ilinT-fiiiirtlm <'ll|i iilltt)')'. wIlili'H of M'Vcii !■;;;;•■. (irn' Ullil onc- lialf lrii>.|io(.nfiiU rnimi liirlar. orir-llalf t(as|(oon- fiil Hoda: tluvor wIDi lilitcr aliiionilH. I'lNKAIM'l.i: CAKK. Tliri '^v:-'. oni-lialf cup of liiKtiT. one fiij> of Hiijjar. oiir-lialf nip of ^wcd -iiillU. oiii' and a half cups of lloiir, oMi- aii'l a half l lake the jiiiie of one. oran;;i! and part of llil' rind jrrate((, two tart jipplcH pirated, one cu'fT and small cup of siiy:ar. I'llt these liiiireilieiils on a slove and cook a few minuli's. slirrin;; all tiie Ii Spread IhU he- Iween tiie cakes with a tliin layer of frosting, and frost the top. fOINIi CAKK. Tlirce-(piarterH ])oiind of hiilter, one pound su;;ar, lieat well toy;clher until they are in a cream; U'w eowder, and tlavor with lemon. VANILLA CUKAM CAKE. One cup siiffiir, one-half cup pweet milk, one and (Uie-lia!f cups lloiir, one-loiirtll cup butler, whites of three ej;,oiind luitter. salt lo la-le. two lieiipiii),' leaspoonfiiN of liakiniit pow - der. and mix lllorou;;hi\ ; then add Iwoe;t;;s. (uie- ipiarlei poiuid »-iiv;ar, w hich have lieen healen very Ih'hl; Use enoii^'h water to make soft dough; cut open while hot willi 11 kiiile that has I n made very hoi, and liiiller; then spread hetween the layers ihe fruit which has lieen sweetened, ami sprinkle pulvcrl/.ed sugar over the lop. MAIIIILE ses. (Uio <'Up milk, one tcaspomifiil soda, fmir cups Hour, yolks of ei'/ht egirs. and H:i\or hii.'lily: put in layer of dark and tlieii of wliile. Ilni-h Willi dark. < 'olor l),iil of while with fruit e(dcuin;,' if you choose, and the cake will then he [link, white and lirown. E-XCELLEST FUIIT CAKK. One cup hiilter, one of brown sugar, one of molasses, one of sweet milk. Iliree of Hour, and four eggs, one and one-half leaspomifiils cream tartar, one of soda, iwo pounds ot raisins, one milmeg (and a little brandy, if ymi choose); this will nuike two good-si/ed loaves, whi
  • cup of milk, four .111^ of Hour, fo.ir .'1:^. l«o l.u- spuoiiJiiU «' I"'!'"'*; |"'«il' r. Kli.voi- Willi I.'.iumi. I«KI)I' M r CAKK. Oiiufunof mgnr. on." .111. of in.ai- .hopi"'! Ill,,, on., ."'ir. on.' lal.lfM.o.Mif.il of lion.', i.n.l 11 ili,i;,l,;.kl.C' pHwdoi— II (IUhoU..! In milk, .im'u lltili- nioif lloiir. MOI.AH!»».H .AKt;. iwoii.ii -f inotii-'i..-. one ■III' of -lioit'iiiiiir. f iir ...'.t^. o) ' icii^ipoonfiil "I ""ilii (li.'iil'ini: I. I '.il II riiiK-i r. Hfuul (lip of liol wiiiii. out- i«:i- •IIOCOLATK r. ^vl,il.Mo■f l\v.. .-U-. till- .--ipH Hou.-. <"""• '."I' ,,,i|L „n.' t.'asi mil lu. two l.-a.-i nful- ,.,v,im l.iilKi-. MmU.. ill lM\ .ix. Tor Lliji,' l.'U" "i"' ,.,„,,nilk;Nvl..Mi it .oin-s to ii J..,!! ml. ..nr .up .r,il...l .■h...olllt.S ulKII fllO.'olill.' i^ .li-M,lv.'.l. a>l.l .111.' ii'Kl " !'•'" ''"1'- jiiilv.Tl/.'.l -^'i;:."-. Ill'- volks.if nv.-..-s; Mfl.i- il ha;* l;-.t 1;|K.'U from 111.' liilijt.'. ii.lil on.' li':ispii.>iifill of vanlllil. Or- Two .lips of -iijriir. oii.'-lialf .up liutl.T. two .'ups of Hour. on. -half .Mip ..f milk. I w...'V'!-'^. ,„u. t.asi"'""*"' '""'"• '""-''•''' '"'''■ «'',"''","'"'•'"',• volkof on.> i-i:ii. on.-l.alt .iip of nnlk; l.t ."ok "till ill.s.m)lv.Ml; Ih.'n stir into the .ukc; l\u\ur will, vunilla 11ml !*'•■ •"!'• Or- Till-.'. i"s:>*. two (lips Kiijrar, onc-lialf .'iip of liiitl.-r, two t.^aspoonfiiU .'roiiMi tartar in lluyc ,.nps Hour, on.- I.'a.poonfiil s.ula. lAw i.'a.'i.p milk: Mavor willi vaiiilla. To pr.'par.' 11..' .•lio.'.ilal.' lako four tal.l.-p.M.nfiiU .'lio.'olat.-. on.' t.'a.iii. water, two t.'aspoonfiiN fom xlar.li; Mvi.l.n. Ih.nl.oil till thi.-k; wli-n cool, Hpreud betwf.'ii 111.' hiyiTs; lliivor with van'' .' Or- Two .■iips.>f sii^ar. u:".v taMi-Hpoonfiils ..f biitl.rrul)bc(tinwillUli.'Mi;;ai-.foni .•,i:ns.(whil.'^ and ^olks iR-atfu Hcparat.-ly.) one .-up «'f f^vv.'.-t ,„llk. I lir.-o heaping' .•up.-' of tlo.ir, on.' t.;aspo..ii- ful ol .-■•.•am t..riar sifte.l with iLmr. one.-lmlf t.-u- .pooiiful of Hoda dissolv.-.l In hot wal.;r. l»ak.- In i'llv-.-ak." tins. F..r lillin- use wli l.'s of tw<. UJ^ iM'al.-n to a frotli. one .up of pow.i.'n-d sii.nar. tal.lespoonf.il of .r.'aiii, one t.'aspoonfiil of van! a. iMsit t le s.iirar into 111.' whipped wliiKs tli.-n tlie Ihtolat.; "whisk all tofielh.T haid /';;•<';- minul.'s l..'f..r.' uddiiif; the vanilla: l.d the .-ak., ir..| .mil.' ...Id l..'l.>re you si.r.'a.i it ; r.-s.rve ,1 Villl.'of Ih.- iiiixfrefor Hi.' I.op- and beat inor.- suj^ar into this to form a tlrin ieing. mOCOI.ATK MAt'AUOONS. Melton a slow Are. in a tin pan. three ouneo* of eho.-..lale. without suirar. Ili.-n w.-rk to a tl.u-k nUe. with ..n.' l...iind of pulveri. ; sii-ar and Jlu' wl.il.'s of tlin'e .-^'.^s. H..11 II." .uxfire down to III.' thiekn.ss of al...iit on.-.,uan.-r of an iii.-l 1. ,.,it it in small round pi.-.vs with a past." .•iil .■1. ..ilher plain <.r s.-..llop.-d: l.ull.'r 'M';'" "^ '?■'''"> ; a.i.ldusMi with Hour and su;j;ar. half "' ;•;"»• ,,lae." the |.i...'s of I'aste or niixlur." in, and bake in a hut. but not .piiek ov.-n. S.rve eoUl. ■SVniTE Sl-OMiK CAKK. Whites Of el.'ht fresh e^frs h.'al.'n ab<.iit half; ud.l on.! ev.'U t.'asp....nf.il of er,-am tartar, then b..at till stiff : one .up an.l a ha «f ^"P"-"""': eiip of Hour: llavor witli one small tahlesp.jonful «1 lemon juict". Baku iu a alow oven. • lol.M AM> Ml.VKIt fAKK. ,S'i/p"' .'f while silifar. Iliree tups of llo.if. on.' .up .if liuller. one .'Up of sw.'et milk, the villi's. .f lU.' '■sai-. liaK h t.a-p.ionfiil of •ii.la. on." lia-p.ionlul "f . r.'aiii of tartar. (..././ I'lirl; t>ii.' «ii|> "I -u;.Mr. half 11 eup of biill.'r. tw.> euiis ..f Ih.m . half a .lU' .'t -w.'.l milk. III.' yolks of llv.' .'•_'!:-. hill a l.'a-po""'"' "f •""'"• one leuspoonfill of . 1. iini tarlar. I la\.u-. IIIIIII.>N ("iKK. •fw.i .up' .'f sUtfar, one eup .-f l.uH.r. f.iur eir"s. .>n.' .'Up of milk. Ihr im.I a liall ..ips of ll,,7ii'. l.'M-p' Ill' of in .III larlar. ball a l.'U- r.poonful.if siiila. ami llaM.r wilh li'mmi. Itake iwo-lliiiils.if till' aliov.' inixlur.' iiil»o |.ans. |o till' i.'main.lir. add nm' labl.'-po"'il'il "f ni'dass.'s. one .-up of .liopp.'.l I :ii-llis. liaU a .up <>f .'iin'aiit*. , pieie of lilroii .li.ipp.'il lii.i'. a ipiarl.r Y WASinNN CAKK. Whit'- Cnkf. Haifa .up ..f biill.r. half a .up <,f >w.'.'l milk, whil.'s .If .'i-hl .'!.'«-. Iw.. ami u half .'lips of siiu'ar. two and .1 half .iips of Hour, one ami a half li'asp.iontiils of bakliii; pow.l.r; llavor with .'Mrii.t of vanilla. ),//.iio (Juki-: On." eup of ei^'hl .'>:^'-. till'.'. ''and a ball .iipsof Hour, and two teaspoon- fuls of bakin;,' powd.'r. .. . . , , /(ri.irii Viikf. Tak.' on.'-lialf of ab..ve mixture, an.l a.id three-fourlhsof a .up of ^'I'ate.l elioeo- lat*". FlU IT CAKK. One pound of su-rar. on.' pound of Hour, one p., mid of biill.r. niim eiffjs. Ibr..' p...iml.. ol .'ur- lanls. two p.iiin.ls of raisiiis. I.'U ..mi.'.s ..f .'ilr..n. oiu- oiin.'.' .d mace, .ui.' .'Uii.e ..f mil ii. oiu" ''"d 11 half oiin.'.'s of cinnamon, .me l.'aspo.mful ol .'lov.'S. on.' t.'aspo.inlul of >:in),'er, one and a hull wiiu'-j^lass.'s of braiuly. HICKOUY NIT CAKK. Whiles of ei;:bf cir;,''^. two cups of siljjar. one cup of l.ull.'r. on." .iip "f »^w.'.l milk, on.' cup of lu.'als I'h.ippi'il, two iiu-piioufuls bakini; powder, and thivor with on.' tea^poollful of vanilla. FAUMINOTON CAKK. Two and 11 half .'ups of sii^ar. one and a fpiartor cups of l.ull.'r. four ";r;;s. b.'al yolks an.l whil.'s s.'paral.'lv, bmr an.l a half cups J,-';''''^ in one-half pint .d milk, a Kaspiuuifu lot lial| n« powder an.l on.' ami a half pomuls <>f ";;"'•';;'' out, cut and frv in -r.'as.' ; -r.'as.' sliould not Ix' t. o hot, but just so thai a blu.isb smok.' ns.'sfrom 11. gi l-.F.N KimrKlts. Take one .'up «if w at.r ami a t.'asp.xuif ill of bnt- t.'r and b'l boil lo-elh.'r; mix «iih on.' p..un.l of .ifl.'d Ib.ur; ih.u .in.p by l.'^aspo.mluls into jri-ease which should be iiif.ii'i;". b=.l. si i.Wi > 'ii.KIKS. Two cup.s HUjrar. one . (i biHfr, thr.-c e^'^s. a half t."acup milk. ..ne Kaspoonful soda en-mtrh Hour f..r nice doutrh. a litlb' salt, vanilla llavi mg. 60 HOMK rOMKORT RANOK COOK IIOOK. '•^1 ■ 1 rOCOAMT CAKK. Ono poniul of sii^jitr. li.ilf [(O'lnd of liuttcr. thrc('-(|M;iiii'is of a imhiikI of tloiir, six <'.u;i;'i. diic t'ocoaimt i;r:ili'(l and slincil in (■:il\i'. two siiiall t<'iis|ioonfiils of Icikiiij; i)o\vili'r. Flavor with Icuioii. IMI'KlilAI. fAKK. On(> poiiiiil siiirar tliii'c-s of snsiir. two- Ihirds of a ciii) of Imlter. one eii|> of sweet milk, tliiec Clips of Hour, tliiei' leas|)ooiifMls bakinj; jKiwder. Kake in two thick layers, piil to;j;el her with icinjr. a thick layer of walnut incuts between layers, also on the lop layer. (H'.ANdK CAKE. Whiles of four efi;i;s. two-thirds of ii cup of billter. one and a hall cups of sn^ar. two cups of Jlour. two small tca>poonfiils of bakiiij; powder, one teaspoonfiil of oran^^c extract. Ihike in a sqiian^ pan. AIM'I.I': CAKK. The j^ralcd rind and juice of one. lemon, one Koiir apple, pared and ;;ralcd, one cnp sii;;ar, b(dled lo;;:etlier for live minutes, make a jelly V hich is to spread bet ween I be layers of the fol- lowinjj cake: One cup sii;jar. butler the size of iin ej;<;, oiu! cup llour. one teaspoonfiil bakwig powder. Jiake in four layers. MT CAKF.. Two Pftgs, one ciij) siifrar. a half I'lip butter, a. half cup sweet milk, two teaspoonfiils bakinnf l>owder, vanilla. Jhiki' in tlircc layers; middle ouu add oni! coff(!ecup t'ho|)pcd walnuts. CIIKAl" FIMIT CAKE. One cup of siijrar, one cnp of biitli-r, one cup of pour milk. !• o e;j;rs. one ti'aspoonfnl of soda, two pounds of fruit, two laldespoonfuls of cinnamon, one tublespoonful of cloves. .Mi.x stiff. UIHBON OK VAItlETY CAKE. Two cups siifTiir. one cup butter, one cup sour milk, four < ii|)s tlour. four cjins, one leaspoonfiil cream tartar, a half of soda. JIave ready two tins, put onc-lhiid in each and bake. 'J'o IIk- oilier one-tbird add three lar;;c lcaspo(Mlfuls mo- lasses, oiu^ cup ciiiiaiils. one cup raisins and ik lil lie citron : spice losnil the lats lom'thcr altei'iialcly while waini with a little jelly or l•a^pberl•y jam Ixtucen. Cut in thin slices or ttqiiares. AN(;i;i, CAKE. ]?eat the whiles of eleven cirjjs very siiff; mix ,ilh hall poi'nd of sitlcd ihuii'. one-half pound of sii;:ai' , ml tcaspoonlul cream tartar; tla\or with lemoi ; mix all tofrctlier with whili's of i';;j;s and bake in mi>deratc oven ahoiil forty minutes. l>u nut butter pan. EUtlT CAKE. Ono p,.:,!id of sii^ar, one pound of Ihtiir. one pound of butter, ten e;:r^s, the pounds of ^ est layer ralHSsis. !':ri c pc.UiiiU t:f c!!!!:s!'.!-i. oiic pome.! ot citron, cut line, (uie-lialf pound of lemon or orange peel, cut line, one pint of luandy, one teii- Hpuoulul of mace, cloves and cinnuiiiuu. Hake in sipiaro in cloth while (;()I{N STATiCn CAKE. Whites of six e-jijs. two cups of siijjar, thrpp- foiirtbs of a cup of butler, one cup of milk, onn cup of corn starch, two cups of llour, Iwc) tea- spoonfuls of b;iklnj^ powder. Flavor w ith vanilla. Or: One cii]) sii;;ar, a half cui', hiitter. oik? cup corn starch, three-foiirlbs cup tlour. u half cup milk, two e^jl'^- "■"' '""' •' ''•'" leaspoonfiils creiim tartar and three-foiirllis leaspoonfiil soda. MAlil'.I.E CAKE. One cup of butter, two eui)s of siljriir, two cups of tlour. one cup ot <'oin starch, four <',iirs;s, onn cup of sweet milk, half a teaspoonfiil of soda, one leaspoonfiil of cream tartar sifted with the llour. When tin? cake is mixed, take out alioiil a i"acup- fiil of the b.'itter. and stir into this a lablespomi- fiil of pirated (bocolale wet with a small table- spoonful of milk. Fill your dish about an inch deep with yellow bailer, and dro|) upon this spoonfuls of the dark with alternate layers of light. Sl'ONCE CAKE. Ten ojjgs, the weight of the ej;;j;s in sii<;ar, half the weight of the ej;^rs in iKuir, and tb'' juice of one lemon. ItOLI- .lEI.I.Y CAKE. One cup of siifrar, three (•i;f{s. Flavor with lemon. LOAF CAKE. One cuj>ful of butter, two ciipftils of siijjar, lliiH^e ciipfuls of doii^^li (as It is when ready for the |)ans), fiuir ei;i;s; spices, one teaspoonfiil of each, one cupful of raisins, half a cupful ot cur- rants, add one tcaspocuiful of soda just before you stop stirrinj;. I'lit, all into an earthen dish, and mix thorouj;bly with the hand for twenty iiim- iites. Do not achi any more tlour, the doiij;h is sulheient. This (piaiitily will make two cake,s. liake immediately. CIJEAM CAKE. One Clip biitti'r. two cups sii|j:ar. three ej;f;s. two cups milk, live cups tlour, tbn'c teaspoontulsbak- iny; powder, tlavor with one ti'aspooii vanilla and one of lemon. Keat one v^ji ami one and one- half cups siij;ar toi:ctber, then add one-half cup sifted Hour, wet with a lillle milk (o iiiaki? per- fectly smoolli. Stir all inloone pint boilinjjiiiilk. It i best to put the milk into a double boiler to lu-cvcnt it from burniiii;. Flavor wilh one tea- spoon vanilla and one of lemon. LEMON .lEI.l.Y CAKK. Twociips of siiijar. half a cup of butter, three cjiLjs, one cup of inilk, llcce cups of tlour, three teaspoonfiils of cream tartar, one teaspoonfiil of soda. I'ake in layers as tor jelly cake. ForlUlins use one cup of siiy;ar, one iiip of water, one cup of stewed apples, one I'eir, one tablcspoonfiil of tlour, one lai-fje lemon; >;rale the riiulaml usi? the juice. I'lit your dish in a kettle of iMullnf,' water; let it come to a boil, .'^iirt'ad upon layers. JIOMK COMKORT HANUK COOK IIOOK. ♦51 sniir <'jrs;s, oiin il (if soda, one villi tlii^ lloiir. Kiiit :i i'Mciip- 11 tiililcspiKin- siiiali talilo- ihdiit nil iiicli ii|i iipiiii iIiIk layers of light. In siii;iir, half ll till' jiiirc of i> cup of llonr, cMspoiinful of llal\c ill sipiaro n clolh while ittcv, half Clip a in the milk, f cream tartar t'j;ji;.s. Flavor Ills of KUjjar, en rcaHy for •aspooiifnl of iipfiil (if ciir- iisl liefiircjoii en dish, and twenty min- thc duujjh Ik .(,' two caktw. lirec cj;i;s. two poondilsliak- iii vanilla and inc iind onc- (inc-half cup (> niaki^ per- t liuiliii;;inilk. itile lidilcr to lilh one tca- liiitter, three iif thinr. three laspiKiiiful of .e. I'or lining vater. one cup lilcsjioiiiiflll of lul anil list' the loilliif^ wutA*; layers. iikf:ai> cakk. Three teaenps of li^'ht ddufili. thne-fdurih^ eup liutler, two cups >uf;ar. llir '^rirs, small teaspoiin soda. di>siilveil in a lilllc warm water; niiliiie;; or cinnaindii fur spice: a cdtficnip of raisins or currants: mix all well together anil let it rise beforti aettinj; in the oven. m:^i<>\ cakic. Take two cups of claritied sii^jar. one of liutler. the whites of fdiir ejros lie'len stiff, half a cilli of Hweet milk, a teaspi'ionfill f Veasl powder, three cups of tloiir powdered and h:ivin;r linion extract to suit taste addi'd. Melt tiuller l.i a cream, add 8Ujjar. lieat until fdaiiiy. then add ;:radually the Hour and the milk. Hi'al \\« 11 fur almul leu min- utes, and then ailil a cupful of lldur w ilh w hich yeast powder has been mixed. .\dd the whiles ()f the ciTgs and bake in a iiinileralely hot nvcn. usiiiiT jelly cake pans. Dissolve .a lieapini;- lable- spooiiful 'of corn starch in a lilllc sweil milk; when nearly hoilini; add the yolks of llie e^i;s and a cup (if siijrar. slirriiiir continuously nnlil of the consistency of Ihick ciciiin. Add the juice of the lemons, aiid when cold spread between the layers of the uake. MT CAKE. Take a cupful of ntit.s carefully picked, make a rich batter of one cup of butter well creamed, two of sugar, and bealen until liglil : add four eggs, three cups of tlour mixed with two tea- sp(7onfiils of baking powder: flavor with vanilla and bake in jelly (lans; when ciiol. beat the whites of two eggs, add a cup of sugar, and spread over the cake. Dip the nuts in a little raw egg and put in layers over the cake. «t)FT (iIN(;F.l!nitEAI). Take half a ])int of molasses, half a pound of brown sugar, half a iioiind of butler or lard, six eggs, ginger to suit taste, a iioiind of tlour. a tea- Kiioonful of yeast powder, and milk sullicient to make a thick batter. STKAWllK.HItY SIlOHT-rAKF,. One (piart of Hour, two heajiing teaspoonfiils of yeast powder, half a teaspoonful of salt, butler id/.e of an egg. milk, I ivo ipiarls of strawberries. Mix the baking powder into the tlour; tlu'ii rub in the butter (in the same manner as described for biscuits). Add iMioiigh milk to make a soft dough— rather softer than for biscuils. Spread this on two pi(^ tins. Hake in a <|iiick oven. Wh( 11 the cakes are done let them partly cool. Jut around the edges and split them. Spread fheiii with butler, then with one ipiart of masheil strawberries, with pleiily of sugar: then ])Ut be- tween theiii the oilier (|U.'irl of whole strawber- ries, sprinkled with sugar. Serve a pileher of (•ream with a strawberi\ ^horl-cake. The cake in this form can be cut like a pie. Or. it can bt^ made with sour milk, viz, : 'I'o two teaciipfuls of xiiir milk add a teaspoonful of soda, then ihriM'-fourths of a teaciipful of butler or lard partly melli'd. ;ind eiioiiub tlour to make a soft dough. Ifoll it into Ibin e.ikes large enougli to till the pan iiiwliieh tin y are to be liaked. When baked, split ,iiid liutler lliem w bile hot. Lav on a plate half of the cake, put on .i layer of" well-sugared slrawlerries. then the other half, then more strawberries, and so on un- til i!;:::^ ii"i' i^cvi::!! btviiK. <>!•. these cuke- can be made in the same way wilh currant,-. Idaek- bcrries. cut peaches, ehoi>ped pine apples, rasp- berrie.'*, etc. l.lClir I'ASTK KOU TAKTS AM> CIIK.K.sK CAKES. Ileal the while of an e-rg to a stiff frolh: then mix it Willi as mmh waier a- \\ill make Ihrec- foiiilbsof a pound of line lloiir into a very stiff pa>le: roll il ver\ thiu, Iben lay the third pari of half a pound of liuller upon it in lilllc liils; died:;c il wilh sol ic Hour btl onl al tir-l. and roll il lip" iuhl, l{oll il onl airain, and put llie same pio|Hiiiioii of butler, and >o proceed til! all be worked up, MACAKOM CIIEESK CAKES. lloil half a do/en slicks of macaroni broken iiilii pieces about all incli loui; in a pint of milk and water uiUil (|iiite -oft. lull iiol pulpy, llial. tiigeihci- halt a pint of cream, four c^lt-. a lilllc glared nnluicu;, a c|uarler of a pound of sugar. wilh lemon or ollin lla\orin^'. I'm a lilllc of the cold macaroni iiilo wi ll-liiillcred patty pans, picvioii-lv lined with lliin eru>l : pour in tlie eieainy mixlure and bake in a moderately ipiic-k oven for about twcniy minutes. OIIAMIE CAKE. Two cupfuls of powderecl while siiirar, one-half cupful of liutler. three and one-half cupfnls of sifted tlour. one-half cupful of rich, ^wcel milk, and Ihree tiaspoonfuls of liakinii powder, mixed in I he Hour: bake in three jell\ pans, I'or the jellv take llic juice and gralid rind of two l.irge. ilnc oranges, two labl.-poonluU of cold wa7er. and two ciiptiilsof powdered while -u;:ar; Hci it in < |iol of boiling water, and when llie mixlure is scaldinji hot ,-iir in the yolks of iwo well-beaten cirgs. and just before taking it from the lire sirain the while of one egg. slightly beaten: when cold put llic jells between llie lay- ers of till- cake; fro.-t the lop wilh I he white of the other egg and powdered while sugar. SfNSIIlNE CAKE. Take a pint of the while of egg. beat it until it. Iiecomes a solid show; llicii put oiic-foiirth (dut of the yolk of cirirs inio the same; add one pound of powdered sii^ar. nine ounces of tlour and one ounce of cream of larlar: sift suy:ar. Hour and cream of lariar loi;eiher before mixinir. After nil is mixed IbiMir wilh lemon cxiraci and bake in a mould lighllv giea>ed and diislcd out wilh Hour: bake in a' -low oven. .Vfter the c>ake is baked, lake one pound two ounces of icing -ii- ■•ar. one-fonrlb pini of water and the juice of one "emon; mix well loeelher: then lake a brush and carrv the icing .ill over the cake. fi IIICKdliVM r CVKE. One-half cui> each "f sugar, butter and cold water, two Cirgs. one and it half cups of Hour, inlowhiidi has been slirred one and a half lea- spooTifiils of bakiiii: powder: one cup of hickory- nut kermds dredged wiili a lilllc Hour, cream, biillcr and sugar; add Milk- and whiles of ciiirs, water and Hour; la.-tly nuts. Hake in a liuicW oven. lUI.VEIiEIM. < AKE.s. Take a tpiart of Hiuir. four eggs, a |dece of but- ter the si/.e of an cgiT, a )iieec of lard the same size; mix ihe butter and laid widl in the Hour; Ileal Ihe ciTiTs lighl ill .'I pint bowl, and till it up wilh col, linilk: then pour it gradually into ihe Hour: add a teaspoonful of -^alt ; w.uk il for eight or I"" minuli's onlv: ciil the doiiirh w ilh a knife the si/:e voii wi-h it, roll Into cakes aiioui the >i/e of' a breakfa-t plate and bake in a ipiick oven. 62 HOMK COMl-OKT RANGE COOK HOOK. i nOll.KK KINO. /Til' ••Up wliitc iiowili'i-cd siijriir. (en tiiMi'- ^|)(iiinfiils Wiili'i-: iMiil tiij;<'llii'r willioiil ^liniiif^ until ii fi'w drops of tliis will li;iiiliii in <litl froth. Iiiatinj; until it is cool cnoiiith to spread on the <'akcs. 'I'his will ice one larj;t' cake. fiC(>T<'Il siioisr-CAKK. Oni' |ionnd of huticr. half po.ind of suiiar. one iind tlirei -fonrlh> pounds of (lour: knead well lojjetlier ami loll out in cakes oiie-h;ilf inch thick. <)I.1)-FASIIU)NKI> YANKKK I)<>r(!nNtTS. One pinlof milk, one teacup yeast: put yeast in milk, slirin lloui- and lei it rise over niirhl : in the iniu'uin^' add two leaeiip- siiu'ar. i>ne teacup lard, two eiriT'- one teaspoon soda: work in tloiir iiml let it rCe ver> light; add nutiiicjj and ciniia- iiion to suit tae^te. iiAISKIi DOfC.IIMTS. The follnwiti',' New Knjrland nreiptfor dou<»h- nuls is known to he exctdlent: Two cups of milk, one-half cup of yeast. Hour enough to inako ;i hatter; make the haili'r at noon, set it in a warm place and let it rise until night. -Add a tahle- spo(mful be sweet- ened or rendered lit for use again by stirring in a little soda. 'I'hat thoroughly wetting the hair once or twice with a solution of salt and water will keep it from falling out. That boiling starch is niucli improved by the addition of sperm or salt, or both, or a little gum arabii^ dis.-olvcd. That kerosene will soften boots and shoes that have been harplying kerosene with a rag when you are "about "to (uit your stoves aw.iy forthe iummerwill prevent th'cin from rusting. Treat your farming implements in the same way before you lay them aside for the fall. That charcoal is recommended as an tibsorher of gases In the milk room where foul gases are present. It sImuiU' be freshly powdered and kej t there continually, especially in hot weatlier, when unw holesomi- odors are most liable to infect the milk. That a tetispoonful of b(U-ax put in the last water in which clothes arc rinsed will vyhiten them sur|u-i>ingl>-. I'ound the borax so it will ■ in ils (.luTalioii, :in'l ;ihva.vs frc- from .iiiV os('— For M i;ro\vn i»rMin, from ono to two dnu'lnii.". or from an evon to a licaiiinj; tcasimon- fiil irivcii in a liulo warm watir. which may 1m' swoeU'n.'.l. and, if i.r.'f.rrcd. a litll.' brandy or 8l.lrit8 added, ^'rafd niitmof: and the like, to ren- dVr it lialatal.le and ajr-eeable. (luMren from six to twelve vears of afje mav take one-half as imieh. and under six one-third or le.-^.s, aeeordnif,' to ase. Wh( n il is desired to have it oi-erate poonfid or two of eream of tartar. I- ail eases of drop>y. inllammations and eon>;e.s- tions, the eream of tartar should he adde.l, as It causes copious watery disellal•^'es. thereby reduc- int: the lluids of the svstem. It may also be im- im.ved in sir h eases by .(.mbinin}! with it about an e.iiial part of the pow.lered mandrake, or if the yodnphnUin is preferred, two or threo grains ol it to the dose, for a grown person. rOWDKKS FOK UYSKNTKUY. Tak" powdered elm hark, rhubarb and char- coal, of each half an ounce; a.ld a tablespoonful of CO! iiiion salt, and the yolk of an «'gy;. and rub the whole together well in a mortar till dry and reduced to a wll-inixed powder. I)„*e— A tf '.spoonful three to six times a day, ttccording to circumstances, in a little water or molasses. Valuable in dy.senlery or lliix, and illarrha'a; Beldoin fails to cure. FOlt C ;OLKKA INFANTUM. Take white sugar, gum arable, and prepared <-hftlk, of each four dra.hms; gum kino, two drachms; mixed together and pulverized well. Dose, live to tei grains, according to ape, three toeix times a day Ciood for cholera infantum and summer complaint of children. ANOTIIK.U FOIl TIIK SAME. Take leptandrln ten grains, geranln ton grains, whito sugar twenty grains; triturate all together well In a small marble or glasss mortar, and di- vide into twenty powders. To a cuild over two vears of age give one powder at a dose, three times a day; under that age half a imwde . (;ood in .Ivsentery. llux and ordinary bowel com- plaint. If vou cannot get the geranin, take eilUer gum kino or cat.-ehu (same .piantity) Instead. COUOn I'OWKKIIS. Take common rosin nnd loaf sugar, of each one ounce; gum arahi. and balsatu of toiu, of each ij.,u ..n"..!nee: re'luce all to a tine powder, and triturate together in a mortar. l»o thrc' to live grams ev- erv hour or iwo during fever. (i"od to alla> the excitement. a bed, and. if riv- (lUired, occasionally through the day. i^aid to act with the hapiiiest effects. ACrK I'lLLS. Take (luinlne twenty grains, piperine ten grains, aloes twenty grains, rhubarb ten grains. Dover s ram-; mix, I with a little f gentian or powders ten grains, cayinnt pulveri/.e. and make into twenty pi mucilage gum arabie, or extract To^be' taken at the rate of one pill an hour when there is no fever, or during interniis-ion. until twelve pills arc taken: the balanit' to be taken on the third dav, or iieM well day. tiood as a rem- edy for the chills oi lever and ague. ANOTIlIlt KOll SAMK. T.ake (uiinine twelve grains. lpe< ■ and cay- enne, of each six grains, puiv.-rize. oj. ibree irrains; make into tw.lve pills, with |.re ated extract of IVruvian bark; or if you eiu K«'t this, us.! eith.-r extract ..f d.igwood or ; ^s.^t sulllcient b> form into pill mass. Tw.) or thr.'c pills to b.- taken every tw.) or thre.- boms, or at the rate of ..lu- pill an hoiirdur- Inirthew.'ll dav. or interiiiis-l.>n. till all are taken. A very crtainaml .■ffectual remedy for the ague and Intermittent fever. 8ICK IIKADaCIIF, VILLS. Take soeotrlno aloes, gamboge nnd eastlle soap of each (me drachm; ipecac and -cammoiiy, of each ^irtv grains; ..Il of ani-e thirty ilrops; make into sixtv pills with a littl.' mu.-ilage, «um ■iribic or extract dand.'li.m. Dose, oiu' to three i.lil-. ' Us.'fnl in si.k hca.la.'h.'. habiliial eo8- tlv.'n.'ss, di/./.incss. s.)ur stomach, ami In- diL'.'-tion. ami may be iis.'.l wli.-nev.-r a .r.md vegetable .•atharlic is n.'..b'd. lor an at- tack ..f sick h.'ada.'he, take Ihr.'.' pills, and re|.eat In thr.-e hours, if tli.' llrsl .Iocs not operate. Will invariably give r.dief. PILLS FOU NKlItALUIA. Tak.' extract of hy.K'^etamus one drachm, ex- tract of a.'onU.' iliirty grains, macr.ilin tw.'nty . ,.! .1 .■.,1..^. MKtL'.i iiilii forlv uraui-. niti: ptihit- n^- ^••' — ■ - pills, thick. 'uing the imirs, if n..'e.-sarv. witu a littl.' powd.'r.>.l n.iu.iri.'.' or ging-r. "'"'•■•"»« pill .v.-rv thr.'.' hours till relief is obtained. Oood I In neuralgia and all severe nervou.-i iialna. (M IIOMK t'OMFOUT KAN(iK COOK HOOK. BI.OTriTKR A\I> riMri.F.s. Blotohod face, nu'ilii'iilly tiTiiicd doii', is of two kinds; tlic coiiinioii iiiiiipli' i^alli'd dciii' riilijurin, \ Wllicli consists ol little. IimiiI. iiilliilmMl pinildi's, or pusliilcs, :inil wliiili oflc'n <;iillic-i' iiiallcr and ' ■ burst. 'I'licv appear on llic fare, foreliead .and fliin, and .sonielinies t'Ven about tlic neeii and ( ■ ' breast. \ 'I'lie otlier variety, called rtCHfi ro.wrr, consists ol red l)lot; w.asli : Take milk of sulphur (lac. sul- phur) two diaclims. jjum camphor one drachm, alcohol and water of each two oimces; dissolve the camphor llrst in the alcolud. then mix. and wash the |)arts with a little of this every nif!;ht on goin^ to l)ed. The borax solution recommended for chufmij may also bt^ used occasionally. |ll - INKI.AMMATOKY fSOItK KYKS. This affection Is so well known that it needs no description. It is sometimes caused l)y foreijjjn botlics ;;ettins, that the head or forehead is loo hot. and the feet and ex- tremities ido cold, showiuy; ail UMc(|ual circula- tion. Ib'nce llu' feel should otlcii be bathed in warm water, and coolinj; applications may be madi' to the head. Apply to the eyes a i)oullice made of puivcr- i/.ed elm liark, stirred in warm milk and wat(>r. 'J'lie wiltcii leaves of strauKuiium (jimson) are ulso j;ood in severe ca-^es to a|)ply over the eyes. I'sc the followin}; coolinj; eye-water: Takt! suirarof lead and sulphate of zinc, of eaeli half a drachm; cniiimon salt and loaf suj^ar, of each one dra<'lim, or a icaspoonful; rain water, half !i pint: let stand. shakiriL' oceasiomilly, two days; then sirair! or lilli'r ihrou;ch while il.'iimel, when it is re;idy for use. Wa-h tlii' eyes with tliis, two or lliree times a ilay. .\n exi'ellcnl eye-w;iler is ulso made by stcepiilsj half an ounce eacli of ^ood ureen lea and yellow root (hydrastiis canadensis), in a pint of boilliijr rain water. You may iidd to it a drachm of sulphate of zinc. When cold, strain tliroiigh wliite Manuel. ■ (Tvean active piirj^ative. which should l)e re- peated every two ( check it; or salt and water, or a so- lution of alum in water. If these fail, and the wound is oi)en and lacerated, sprinkle on u i)or- tion of powdered burnt copperas; to make which, burn upon a hot iron sliovel a portion of cop- peras, until it decomposes and becomes dry and of a red color; then pulverize it, and it is ready for use. It forms an excellent utiiplir for such purposes, .\fter sprinkling on a (|iiantity of this, enough to thinly cover the surfact> of the wotmd, or the parts of It from which the hemorrhage proceeds, i)laee over it a pleget or bunch of lint or cotton, or a bit of old muslin folded, and tippl.v a bandage. If an artery has been severed, which you will know by tlundood being of a briglit red color, and coming out in jets or spmls, caused by the pulsations of tlie heart, the only certain way to stop it is to tie the artery. If you cannot do this, and the lileeding is very profuse, you must send for a physician, if tlie wound is upon either extremities, you can slop the How of arterial l)lood, for the time being and until a physician C!in l)e brought, by tying a cord tightly around the leg or the arm, a« the ease may be, so lliat it be .above the knee or the elbow, as well as above the wound. FOlt Tin: TOOTHACHE. Take two drachms of alum in powder, and one ounce of nitrous spirits of ether; mix and dis- solve, and ai)ply a little to the tootii, and in the tooth, if hollow, .\pply it f!e((Uenlly ; it will generally stop th(' worst toothache in a short time. Or, |>ut into tho tooth a jiill made of camphor gum and opium. Stop up tlie ear with cotlim or wool as light as you c.'in on tlie side on wliich the aching tooth is situ.ated. This seldom falls to cure In the course of a day or night. 1U»MK (OMtOKT llAN(iK TOOK l!(H>K. 65 roLi,Tim;M, op. f.yr watkh. Take sn;r;i! "f l''''i'l •'""' siilpliatc of /.ino. nf piicli one 'Iraclnii; coiiiiiidh sail ainl li>af s\ij:ar. <>t eacli two iliaclinis: rcsc watiT (;<'sl four day;*. iIk'U caicfiilly iiDur off dear. Itallic tli.' fvcs ami in- sklf of iln' cvflid^' Willi tlii< two op- tlirco li^r.i'S a diiy. OooU in all ca ■»•> of sore or inilanifJ vy^'n. CllKUUY COIUJIAL. TaK(! Willi clK'rry tree Irark ami |)oiilar hntk (of root), of cai'li a liamlfiil: siiiinnT slowly for an hour or two in a iiiiart of rain water. IIh'M strain aivl add loaf siijfar, two |>oiuids; iicacli kcrntN, finely powdcrcil, fouronnee-; and fjood lirandy, half "as inncli as there is of llie deeoelion. Itrinj^ to tlie lioilinj; point and stir. loili-Milve the suj;ar. Dose, half a wine fjla.-s tliree to six times a day; less for ehildri'n. (iood in diarrlnea. dysentery, and all bowel eoini)laiiits. An admirable ai»trin- gcnt. KOll STIKK .10INTS. The joints sometimes tx-eome stiffened, moat cenerallv from rheumatism of the joints, improp- «rlv ti ated. Siudi eases reiiuire nlnriiuj and utimuliUlnij liniments, for whieli [lurpose the fol- lowinj; are recommended : Take neatsfoot oil two ounces: oil of linseed, oil of hiMuloek. oil of cedar, tincture of lobelia, tincture of cavenne. and beef's s^all. of eacli one ounce; alcohol four ounces; mix. shake well al- ways before usin. stiff joints unil fhetinialisiii ac^-ompanied with swcHiiif;. Another. —Take about half a iiint of aiiKle- woriiis (iisuallv known as .rf.-//- norms ). put lliein in a };las,s bottle, add one ounce of oil of sassafras and "pirils of turpentine, and two tablcspooiifuls of salt, and let stand in tlie sun two or three days, or till they iiie dissolved; or if tln're is tio sun. dissolve by Kcntic lieat near the lire; then strain throufrh llannel to exclude the dirt . I bottle for use. Tliis liniment, freely used tw i. . \ day. and persevered in, w ill oveicome the siianess of any joint, wliore it is possible to do so. As an auxiliary. Hie joint should be steamed over hot bitter hi'ilis once a day, or a liot fomen- tation of bitter herbs ajiplicd and bound on at ni"ht, •=''cb as hops, tansy, catnip, hoarliound. snTurt- A . ,(1, jinison leaves', and the like. A poul- tice of wheat bran, made wi'h a decoction of liit- ter lierlis. and ap|)lied hot ■ • 'so very Ko«)d. and sliould be used occa-iona.' at nitrlit. 'I'lie pa- tient Khould also take internally some j;ood rlieii- niatie remcdv, such as has been reemnmendcd under that head, and endeavor to wm'. the joint as mucli as po:-silile. The warm bath oeeasionally will also be jjood. WORM MIXrUUE— VKU.«lFr(lK. Take (dl of wormseed. two drai'hms; oil of tansy and spirits of turpentine, of each one drachm; sweet oil and ounces; mix and shake time. Dose, a teaspoonful or two. aeeordinj; to a^;e, three times u day. Eipial to the best vermi- fuge known. WOUM KLIXIU. ' Take ffiiin inyrrh and aloes, of each one ounce ; saffron, 'sage leaves, and liiiisy leaves, of earn half an ounce; tincture in a pint of Inandy two weeks, and give to children a teaspoonfiil once a wetK l( once a montli. as a preveniaiive. T'hey ■will nevo"- bo troubled with worms as long as you do tb'.o. castor oil. of cacli well befori- u^lnsr two ach Km wiiooriNtJ cot (ill. Take bonev. sweet oil and vine^':ir. cipial parts of each : ■.iiiiiner to^eili.T over the lire a few min- III.'-. Ibcii butlle tor lis.'. Dose, a teaspoonfiil a.-, often as iiei'es>ary. Viry ;rood lo allay coughing. ANOlMUl F:ar half an ounce, water four ounces; mix. Do«e for eliildren. a leaspoonful every three ..rfoiir hours. AM)TlIi:H KOU SAMK. Take will! <.'intrer root, brui-.'d, two ounces; half a pint each of al.'ob.d and watiM ; simmer lliem lo".'llier ov.'l 111.' Iir>- >lo\\ ly for lUl.'eii min- utes ili,~ii ad. 1 while hot thirty /rains |.owi1.tc.| cochineal, li.ilf a poiin.l of wliil.' -u^'ar, an. I llir.'.' drachms of caibonal.' of pola-li; let >lMn.l till cool, then sliain and pre- o'll. aiul ad.l two ((.•-..es of wim- .>f ip.'cac. Dose, from one t.. tsvi teaspoonfills. ai-.'oi.lin^' to age. aud repeated ac- cording to circuni-t*ne.'s. KAIt ACIII'".. Intlatnmatioi. of 111." ar, producing ''ear ache,"' is principallv -eate.l in the ii.-rv.'s of lb.' .-ar an. I its membran.', an. I is iiMially broii^'hl on by expos- ing tiic hcail lo col.l. or by a eiirr.'iit ot air. It iiiHV ill- I'HUx'.l, how.'v.r. by any expo>ure. as iretting till- fe.t wet. ch. .k of per>puati.>ii. or eiiltin^' the hair too -liorl in cold weather. 7Vc.7l'»i.)/f. -ItallK' Hie fe.'t in warm wal.T. and drop into th.' ear a f.'W .hop- of tli.' follow mik'; Take e.|iial parts of lauilaiiiim. sweet oil anil lionev, one part aN.) lin.tiire cayenne, or No. (.. niav bead.l.d; mix. .in. 1 lr.>iu a warm l.-a-poon drop into 111.' ear liw; .ir six drops, ami M..p lb.' ear ti-'lilwilb .otlon. Kcpeat evi-ry liour or two. If ihe pain i:^ v.TV ;rreat. steam th.- ear aii.l -i.le of Hie Head over Litter herbs, and ap|)ly a bop b>- nienlalion. ora poultice ma.le of rousle.l onions. (Jive an active purgaliv.'. \n exeellenl r.Mii.'.lv t.>r ear ache is as foll.iws: Take lliive or four roa-t..! jfarlics, and wild.- hot ui.i-li. aii.l a. 1.1 a labl.'-poonful of sweet .nl anti as mii.di hoii.v an.l laii.laniuii : pies- out III.' juice, nil. I drop ..l' Ihi- int.. Ilie ear. warm o.'casionally. t)ni.>ii iuii'.' is al-o ;:ood in place ol tb.' ^'arlie. If lualt.r b.rm- in tb.' .'ar if it f^ath.rs an. breaks -- inj.'il warm .'aslil.' -oap-sii.l-, an.l .l.'ansing and' healini; uasli.s. into the ear. !i- i«'ans of ;i small syringe, and apply poultices. lOK ItlNtiWOIt.M. A rin.'worc , an .'riipiion running in eiirv. d lines, fjrn.'rali. a a .ircl.'. tlial itches wli.'ii riib- tied. or i.en ihe body is h.'ai.-l. AViH f Take l..l.ac.'o b'. v,- in 1 hoi" tlietn well, tb .' I'dil viii.'irar an.l -ii.;; ley to the li.pmr; wa-h tl riiplli>n ofl> i- . .(. this, and It will infallibU cur.'. To anno.^.; -.veral times a '1 a -Hl'ill iian.lfulof boar- hoilii'd l.-aves. I.niise.l; simiiKi over the tire lif- teen or tweiitv niiiiiiles. tli.'n strain, squeeze out. li; U ri(; H(.i)i;. coir r",Tl. spl!,.-- nnnl root, jriiisi'iif,' roni. l.luck cdhnsli .•i>iil ski lU calihiiiT' rodls. (if cull a itikkI ,.i/i ■! liMiidfii; ; '•riiisf :i,h! covit « illi ■ipirils or whi>l.\ .iml let i- stiiiiil icii (l.iys: llicti ;)!ii all in ii smr:!':;,' vessel; add ibiiiit foiUMjiiarls of wulvr. ami s'um.i ; -lowiy over a lire (hut don't !(ii>;) for Iwt.w jMiirs, or till rediieed lo alioiit tiiree jiinl .; llien sii.iin. »n(J add one pinl of sliainei' lionev. lialf a pii 1 viu h of nihiilier. six linetiiic of i-,'liolia and ire'tiins l)lood r.'d (It e \ in(•;^•l^ or ar li<' tiiieliiie of hio(-(! root Is tile tie ! ;, andlouronneesof Ktron^ essence of jrai: f. anil \!)ll will have one of the hest eoii;;i! -yiMji-i kiiowi.. Dose, a l ihle«|)()onfiil ilirc" to .'■■V r.i»f;s a lay, nceordinj;' lo eii-eninsianee.s. (:••(!!.r!. ■ioorsiiN*! roi (ill siixtckk. Take I', icilajro of frnni aialde, oil of sweet iilnioj! !si, Hvrup ot lialsani loin, and wine of ij)(>i 'H' of eacd OIK- oiinee;^tiiieliiie of opinni, or laiidaniiin, half ,in onncer l)o^■e for a f;rown person, one to two ti'a.-poonfiils, as often as re- ({uircd. KOIl IIOAUSKNES.S. T.'iko four !iiiiices of jjraled fresh horserudish, saturate it in a pint of ^jood vine;rar over nijjht, then .'idd half a pint of honey, and liring it to tho hoilin;; poitit: tlien strain and ,s(|iiee/.e out. Dose, one or two teaspoonfulssever.'il times ii day. Very good for hoarsenusH, loss of voiee, and all ordin- ary couf^hs. C'II<)I.A(!0(itK FOK TIIK AOIIE. Take alcohol half a pint; soeotrlne alops and host Turkey rhiibarh (th- root), of each half an (>unce; let stand and diy;esl in tile alcohol five or six days; then strain tiuongli a llannel cloth, and add to It one drachm oil of winterjifreeii, and shake well; then dissolve two drachms of (piinine in twoonnees of water and thinv ilrops of snlpliiii'ic lUdd; when thoroiijfhly dissolved, add this to the alccdiol. and then add half a pint of ji;ood molas- ses or syrup, and you have as jjood n (dio'.«goj;iic, or aj(ne remedy as was ever made. Doi^e, a tea- Hpoonfiil from three to six times a day, to be taken during the well days. AOiE Duors.. Take quinine twenty jjrains, water one ounce, .sulphuric acid twenty drops: mix In a vial. Dose, a leaspoonful every hour, or every two hours, duriuK \<'(rtri) a .d t,i"!,j;ri, eadi ore oun<'e; a.ocs. iiftif an o,,nce: gua; iiivrrh, tw> drachms; cay" ine, on- diachii,; .--lifron, one drachm; elo,. . two draclims; sassafras bark (of tool), lialf ai\ olinee; t;olden seal run, half an ounce; brandy or good w hisky. one (iiiarl. I, el stand and digesi nvo weeks; then i1rj>, . and bottle for use. Dose, n lablesirii.-i.ui ' all siv hour bi'fc.re eating. (; .od for dys.i, pri;,, )o:i.s of apiietile, and all derangenienls ol the loiuach. ('.Wf IN >( Aiii.KT KKVKK. Take < iiyenne one tcn-^poonful, eommon salt Uvo tea ! in,nfuls, .a leaciipful of vinegar anl vuilcr; brii g lo u boiling p of turpentine, sweet oil, tincture of cainplior, and laudanum, of eaeh ecpnil |)arts. A valuable liniment in all kinds of acute pains. TETTEU OINTMENT. ■'■'■.c fresh butter four ounces, Venice tiirpen- WIIOLESOMK HEVKKAOK. 'i'ake of the bt>st Jamacia ginger root, two II -es; sassafras bark (of root) and wild cherry I'.irk. of eacii two ounces; burdock root, four ■ i, all to be bruised; cream of tartar, two ^; water, two gall(Mis; lioil about ten inin- tlien strain and add about a pound and a .vliile oigar. and tlie rind of a lemon cut in heat and stir till the sugar is dissolved; then pour into a stone or earthen jar, adding three '''■•"■"''■'-'•' tHri.-ii ie iieid :ii the .-am;- tinic; when about lukewarm, aild half a teaeupful of liop- yeast, stirring all well logellier. Tlien bottle for use, tying down tlie corks well; or vou may leave it In tiie jar. in a few days it w'iii be in higl; perfection, and an excellent inedicalr.! table i eer. ir*-"" blt^ IIOMK (OMKOUT KANtiK ConK ItooK. (57 FOn FEI.ON on WHITLOW. Soak IliP i\nffvr. or iifxrl iiflVclnl. in strong ley, on hot iin <':iii In- lidriir. for half :ui liciiir at a tiiiic, two or lliifc timt's a (lay. and apply a planter of Fait, soap and :plrils lurponliiu-. 'I'lii- will "scal- tfi" it if used in time. If it coniis to a licad. lance it, poultice willi ley and elm liark, and lieiil with some <;ood salve, or hallie the part affei'ted in hot ashes and water. Aiiply the yolk of an (••_';;. ten droi)s of the spirits of tnri>enline. a small (piantilv of hard soap, ami one teaspoonful of liiirnt salt, and one of Indian meal. It never fails to ■•ffect a cure if applied in season. 'I'ako a little Venice lurpenline. thicken it with wheat Hour, and apply in thin i>laster: Or, apply a plaster made of soap and brown sn^ar, equal parts; , , , , Or. a plaster of shoemaker's was, whleli is very ROt'd ; , Or, a plaster of honey and wheat Hour, also very jjood. It will be proper also to );ive a good purge. INDIAN I'lI.K OINTMKNT. Take, say a teacnpful of ho>;'s lanl (more or lens), put In a Ihit tin or pewter dish, and take two bars of lead, tlallened a little, and rub the lard with tlie tlat ends, and between them till it becomes black or a dark lead color. 'I'hen bnrn equal parts of cavendisli tobacco and old slioe- Icather in an iron vessel till charred : pow der these and mix into the lanl till ii becomes a thick oint- ment. Use onee or tw lee a day as an ointment for the piles. A never failln)? cure. LOTION KOU TIIK ITCH. Take Biilphate of i)otash one ounce, water one pint, Rulphurlc acid lialf an oimce: mix. Bathe the parts affei'ted with tne disease twice a day with this lotion, first wa8hinlin. and apply to th.' Iiiirii or scald; open the t>Mrn w itii a needle and lil out the water. If any. and contiinie the .■inliiieiii till h"alcit. It has been found that w lic.it Hour i» an excel- lent rciMcdv fur hums. It is to be <|iiinkled on -o as to coiiipletclv cover the wound or I. Mint part; it protects llic. jiarl from the atmo-phere. expos- ure to which i- one j;ieat cans.' of the pain. It also draws out the the. Ilic \\oiind may aUo be bathed at the same liiiic, jii-l pre\ ions to apply- ii'^' the Hour, with lime-water and sweet oil. cipial parts, bv means of a fi'alher. The application of pure or strained honey is also very ^ood ; it will generally relieve the pain in a very short lime, and indtices the wound to heal very rapidly. Common sii>;ar-hoiise molasses is also v?ry good, if honev cannot be hail. Itaw potatoes scraped and mixed with a little sweet oil or lin- seed oil, and a few drops of spirits of turpentine. Is also a ^;ood aplillcalion. If the •■urn is exten- sive and severe the patii'iit shoul:i take an active hydragomie cathartic, and keep the bowels open. The luitrbilioiis idivsic. or :.ny active cathartic pills, witli a teaspoonful of cream of tartar will do; or a do.se of salts. fOU TIIK .SAMK. T.ake fresh lard, anv quantity, .tml work int* It a ipiantlty of powdered .soot about a tatilespoim- fill of soiit to an ounce of lard and apply. This is one of the best aiiplications for burns and scalds that can be made. TINCTUUK KOU UHKt'MATISM. Take pulverized gum giiaiac and allspice, of e.ach four ounces: blood root, imlverized, two ounces; pcarlash. one ounce; four-proof brandy, one (piart; let stand and digest tlirce or four days, shaking It two or three tl s a day. Dose, a t'easpoonful Ihn'e or four times a day, in a little milk, syrup or wine. .\n almost liifaHlhle rem- edy for rheumatism. QIINSY. OU INKI.AMMATOKY SOIIE THKOAT. This Is a disease of the tonsils and miieoim membrane of the throat, ll Is most comiiion among young people. 7Vr'.//Hi/'Hf.- In the early stage of quinsy It Ift best to jrive an emetic. I.et it be of lolielia, or lobelia and iiiecac combined. This forms the common emetic, and there Is none b.'ttcr, nor «<> good. Let the patient, while takiiii: tlie emetic, drink warm sage tea. Sage is a .sort of siiecillc in this disease. ... IJoil for half an hour a handful each of hops, wormwood, sajre. boneset, hoarliound. catnip, or at least three of the>e articles; and b't the patient steam his throat over tliem. as tlie liot vapor rises I'ut some of the same In a coffee pot, with some vineg.ar adde.l. and let him inhale tiie vapor into his mouth, throat and liin>rs. as warm as lie can bear. This will give Immediiite r.dlef. As an esternai .ippiica'uon, nittK- \,\-- '[■'•"""■^-f: llriment: Take oil of sassafras, sweet oil. spirltH of hartshorn, spirits of camphor, oil of penny- royal, tincture of cayenne, ami spirits of tiiri»en- tine of each one ounce. IJathe the neck anti throat with this frequently, and apply a pioo« of flannel around the neck. «;8 IIOMK COMKOKT KANCK COOK HOOK. rUKCKLKS. Krccklos arc yfll()vinli luowii spots on tho skin, usiiiilly upon tiic I'Xpo.-i'il piiiis of till' iMi'h . jis tlu" face. I k, liiiiiiis nnd iinii-. 'I'lii'v u-ii.illy occur iipoM |i"'ison.s of fiiii- I'oiiiplixion .'ind MiiidV or ml liMir. 'I'licy arc pioli.ilily "v\ inj; to tlii' dc- nm^'cnicnt of tlic liver niorc llian any oilier <'liiise; Minieliines also, in females, to irrej;Mlarity of tliH inenscH. Kxposuro to the snii also in- <'rease« tlieni. Tliey are f;enerally very dillicillt to remove, nnd ofl<'n inipossilile. Various washes have heen reconiniended find used for thiMr removal, among which the follow- inj; are prolialily the hest : Take rose water four ounces, iiulveri/.ed liorax two drachms; mix, dissolve and wash the parts twice a day with a little of this solution. Hain- wati'r may lie used insteiid of the rose water. 'I'he follow in!!; wash is |irolialily siill lietter: Take heefs fjairone ounce; saleratlls, lior;ix anil ffurii (ijuaiac, of each half an ounce, jMilverized ; alcohol and rose or rain-water, of each half u pint; mix, and lei stand ten days, shaking occa- sionally. I'se as a wash twice a day. A solution of citric acid, made liy dissolving half ail ounce of the acid in a pint of rose or rain- water, i.s also good. 'J'o he used tho same as the otlnrs. It w ill 1h' well to attend to the liver, by taking daily at the same time the liver pills or powders; !ind if there is a derangeiiient of tlie menstrual function, attend also to that dilliculty. Avoid t'XJiOsUle to the sun. HLKKI>IMi KKOM TIIK NO.SK. The lilood vessels which expand upon the in- IcMial surface or lining niemhrane of tlie nose are Very easily ruptured; hence an unusual deter- mination of hlood to the head will often produce lileediiig at the nose. Siune persons are much more lialile to the complaint than others; and males are more siihjecl to it than females. L'>ually the hlood only Hows from one side of th(^ nose, hut sometiuies it is discharged from both, in wliich case it becomes more alarming. 'J'ridtiiitiit.— In all (U'dinary or sliglit cases, cold water freely applied to the hack of the nei'k, tlin face, and snuffed up the bleeding nostrils, will soon check it. I'ressingexternally on tliesideof thenofO tliat is bleeiliiig, with tliethuiiib or linger, so as to compress the ruptured vessels, and continuing it for a iiuarter of an hour or so, will often stop it" If tliesiT measures fail, take a Jiiece of verv SCAI.KS. A burn or scald Is always jialnful ; Jiiit the pain can be insianlly relieved by the Us ■ of bicarbon- ate of soda, or comniou baking soda (saleratus). I'ut two lablespoonfuls of soda In a half cup of water. Wet a piece of linen cloth in the solution and lay It on tho burn. The pain will disappear as if by magic. If the burn is so deep that tho skin has iieeled off. dredge the dry soda directly on the part affected. CHAI'l'KI) HANKS. 1 Powdered starch Is an excellent iireventive of chapping of tlie hands, when it is ri' led over them after washing and drying them iL' .oughly. It will also jirevent the iieedle In sewing from sticking and liecoming rusty. It Is therefore ad- visable to have a small box of It in the work box or basket, and near your wash busin. IIOMK COMKOUT HANUK COOK HOOK, r.n DISEASES OP CHILDREN. Tlii8 is !i very cntiiiniin coiniil.iint iiimni^ cliil- ilrcn, iind is jrcni-riilly piculiucil liy ti>i> iniuli fooil, or soiiif iiiii.i-()|ii'r diet of llii' iniilliiT. aiiil somctimt's from cxposiiin' to rold or cliiiiifTt' of ciotliin^r, imd often Iroiii liiid (|ii;ility of llic inillv. It iiialvcs its atl;ii'l\s siiiid'iiiy. .'iiid is Ixiiowti liy violent .sereiiiiiim;. I^icliiiij; iiiid dniwin;; n|i of tlTo h'H*. and fre(|iienlly a stoppami of tlie urine or water. This eoniplaint altarks tlio.-« eliildren who lire wulijcct to it so suddenly, and often with .such violeni'i). that we should lilways lie careful to attend lo it at once, or it may proiluce convul- sions. Nursin;; eliildren are very subject lo tht; colic, which is often ko scvert; as to produce a fold sweat. Jimiedii-n.- Paregoric neldoni fails to procure relief. Children can take fiom ten drops to u toasiioonful. Half ii tea.-poonful is a medium dose for a child a year old. In children, where the distress is fi;'"'">ti »" injection, made of u snuill r, or friction over the stomach and helly, with some liniment, will he fouiul to ^ive irreat relief. When the child is costive, or, in plain lanj,'uai:e. liound in its howels, a gentle ])urf;ative of manna or castor oil will lie rei|Uired to relieve the flatulence and constiiiation, or cos- tiveaess. WOHMS. One of the symptoms of worms is a {inawinjf, uneasy feeling about the stomach, whieh is re- moved or diminished liy ealilifr. The appetite is deran<;ed and varialile. often more than ordin.irilv voracious; the belly is hard and swelled, wiUi fre(|Uent pains, 'i'licrt- is plekin;j of tho nose, liicciip. disturhuil or slaillin;; in tho sleep, p;rind- in;^ of tho teeth, and bowels costive. The child has a pale countenance, then a^'ain llushcd: Mw eyes are sunken and smnetinies of a dark jiurple color undernealh ; the llesh becomes wasted, and the child is liable to convulsions. There is often Hreat irritation of the nervous system. Tht? grindin<^ of the teeth, and talking during Its sleep, or waking up screaminij; a foulness or bad breath, and frei|Ueiit pain in the bowels, and sick- ness of tho ttomaoh, are strong symptoms of wornig. Hfmetlicfi.—Tci get rid of worms, two important remedies are necessary -purgatives and tonics; tlie (irst, which is purgatives, is lo clear away the animals which infest the human body; the t(inics, or second, is to correct the debilily which usually favors their exigtence. 'I'he prini'ipal indication 'n the reinov.il of worms is to <'xeite a healthy action of the digestivt* organs. It is owing to a ilerangeiuent of thci hat they exist. All hitler s.ihstar 'es are (lie best loedicines to expel wtirnis in children. Wormsee.' mixed wilh niolassei, imiy begiven in the dose of a teajpoonfiil Iwice a day. The dose lot au mi'U i; a li ..--o.muru! ami a half of tho seed V iiiwoo ; tea l, for a day or two before adniinisieriTij; it, to give a dii«e of castor od or aloes, or rhubarb, or s«eet oil, increasing or di- mJMi^liiiig the dn-e according to the age of the patient. Woiniwood is an exiellent domestic iiilter; it will de-troy worms. Children may take from ten grains to half a drachm, or as a wealw tea. BIKA!*I.E9. 'I'hls disease Is usually preeed(>d, for a few days, by a dry cough, boar-eness, freiiuent siiee/. ing, and walcrinir of the eyes, with more or less fe\er, as if the child had taken a severe iidd. An h powder, similar to loeal, and si'alcsof it f 1 off from the siirlace of the « hide of the body. Jiiiiiiilii'n.- Very littli' remedial treatment is re- •piired vi mIiI cases of this direax-, or, in other words, \',i ,iore simple the Irealment the better. Cold di i iS imght to be u>ed, not (uily durin;; the fever, but while Iheeruplion la>ts. Some cuoling purgative may be given if nec'essary, aud in mild ca^es no other trealmenl is rerpiiri'd. In the of doing seri- ous injury, and even prodin'c dangerous eoiisc- (|Uenees. Tlierefori', a knowh'dgc of this fact is of great importance, ami may be the means cf saving tlie lives of many children who would oliierwise be exposed to a great ri>k. The pre- .•••'.o".s necessary in mea^hsare to exclude light •■"in ' e eyes, and protect the child from expo- . ;u: to cold air, a current of wliiidi might drive in the eruption. Hut cold water, one of nature's liest rciniilies. sjioiild never be denied the patient under any circiiiustances, as iiiileed the craving thirst most (ilaiuly indicates, and to withhold it greatly increases the suffering and aggravates the disease. Light' food must ho given, and whatever is nec- essary l(» sustain the patient should be of tho simplest kiii.-.■ '! fre(|uently; also give a few tea>|)oonfilU C! ginger, or cinnamon, or *.■ -y ' teas, wltli the warm ap|ili, ' /■ vomiting, a dose of luuUane follow very soon. 'ipperniuit o| nnd if thesf not allay tli« 'egoriu 8lioiil4 IIOMK COMKOUT UANOK COOK HOOK. UALI.INO OK CIIAKINO. Thin Is tin liillnininnlioii wliicli occiirx jjfncnilty In fat cliililrcji, iiml Ih often proiliii'i i| tiy w.'iiit of ••loiiiiiiiii'SH. or liy colli-.*!' napkins or rioiilK; it lircaks out In tin irroin, Ix-lwccn tlic li't's, I'tc, an of water: or yon will llnil iinie- wuter, made wi'ak, a ;;ooil reineily. After wash- hifftlie parts tenderly, apply :> liitle dry powder, or fine tlour or elialk. w liii'h heals tlie sores very <|iiiik, if yon are earefnl in keeping the parts from tK'ouillIn^ liioistened or wet hy tin; nrltie. MlMfS. .| Thin disease consists of iiWlaimnalioii of the salivary paroliil );lands. silnaled on ('iiherside of the lower jaw. It coniineMces with more or less fever; and shortly a -welliiif; at tin- anj;le of the jaw appears, and -preads j;radnally to tlie face Hiid neck. Ir. tlie vi iiilly of tin- fjiand, eansinn iniudi dilllt-iil anil pain when the jaws are opened. Ji'nncilirs. —\n most cases this disease Is mild, nnd rei|iilr<>s only u'oi'd nnrsi/i;;, and lare thai the body he kept w. iii and dry. Children sIidiiIiI Slay in the house ,ind he kepi(|uiet, as violent ex- ercise, or whatever .-timiilates the system in ii bifjh decree, may excite a disease of the hrulii, testicles or hreast, or cause more or hss fever. In mild case-:, very littlii treatiiioiit i- ii'i|uircd, If tlie child is . "pi warm. If the swellings are painful, J.' o a dose of parej;oric or (Jodfrey's eorillal. and ;;et ilie liild into ;i sweat willi hot herl) tea*, such a.s pr lyroyal, cat-iii), or p<>pper- •iiint; uimI if tin- j. ils "aie ho. nd or costive, voiii «''is, or ciis- t oii, let the diet Ik ijrht and sin , ic; but, hi viol, .it cases, if Ihesw'Miij; leaves the neck and appears in the testicles or hreals, n blister \)\ ,-. ter may be applied under h ear, to '.irinij; back tlie intiaiiiinatioii to its ■• '■_ iiial seat. If the parts are very much illen, tmt poultices apolied to the swcillii>< wi ve relief; an I if the pain and 8wellln;^are V. r vcr me or two leeches be npplieil to t .veil warts. .siAl.l) I1KAI>. This complaiiu is very iroiildesome, and erally occurs in scrofulous children, or those whose health is feeble and frail. In its early Btafje, it is purely local, baviiij; its seat in the jrlands of the skin, al the roots of the hair upon the scalp, and should be ;itleiidcd to early, or it will siiread extensively over the whole iiead of the child, anil may ultimately injure its constitu- tion and {feneral health. /iVmcifiV.v.— ,\p|)ly a little suli)hiir or brimstone, In the form of ointment, at the same time keep- iuff the bowels open by »ome laxative medicine, such as ma>i;ncsia or castor oil, and then apply the ointment to but a Hinall portion of the erup- tion at a time, so as to heal it jjradiially.» If the sulphur ointment does not heal it. then "use a very diiiiieii ointment ot white precipitate, aijd cau- tiously apply this every nijrht. Cases of this kind, ■ hovvev'jr, when they do not yield to the above treatment, recpiire to" be idaced under med- ical treatment for liupiirities of the blood, which arise from hereditary disease. may STOrPAOK (>i rilK NOSF. roMMONI,r rAI.I.KI> SNI KH.Ef<. Home children arc liable to a Kiljfht catarrhal affection or cold, which nearlv or (|ulle prevents llieir breathing lhrou);li the nose. 'I'he conse- i|iieiiie Is. that the moment they beirin to sink they l)e>;iii to slraiiirle. anil -oon throw their heads back and appear to be n liilile to j;et their breath. This I so common a plaint that M rei|uires but the most .simple remedies to relieve it In a few miniiti's. /i'(;H( 8CAKI.ATINA. Measli i and scar- 'iia much resemble each other in thidr early i^es; headache, restless- ness and fretfiilne.ss a the symptoms of both. Hhivi-iinu Ills, succeeded 'n- a hot sKin; jiains in the b.'iek and limbs, ace '.anied by sickni-ss, and. in seven! cases, sor. .it; pain about the jaws, ililliciilty in sw:i .iwii./, ri"'iiin)j at the i'\ f's, wliich become rcil and IntlM '.while the face is hot and lliished, often di- -h scarla- tina and scarlet fever, of which ii iily .1 mild fiirm. .V d(!ssertspoonfiil of spirit of nine ,1 ; nted in water, ffiven lit liedtime, will throw the child into a ;ientlc perspiration, and will briiiij out tho rash. In measles, this appears II rst on the face; in scarlatina, on tlie chest. In scarlatina, tartar- eniellc powder or ipecacuhuna may be adminis- tered in the meantime. CAKMI.NATIVK I'OWDKR. A very excellent carminative jxiwder for rtaui- lent infants, whemver the child is in pain or p;ril>iil. is mailc by dropiiinj; live jirainsof oil of aniseed and two of ))eppermint on half an ounee of lump su;(ar, and rubbipir it in a mortar, ith a draclini of ina;;nesia in a Mne jtowder. A small quantity of this may be given in ,, little water. wiiooriNfj corr.u. At lirst like a cninmon cold, liiit in a few days there is a eoiiviil- e ])ari)xysiniil cough, ,-iltended by long-continued hissing, convulsive bii ailiing, Willi rattling in the wind-jiipe, succeeded by sev- eral short «'fforts to expe' 'he breath, following each other in ipiick succession. The long, con- vulsive breathing, iiti nded by the whooping sound is ininiediat(>ly repeated, and these jiarox- ysnis continue until a quantity of thick, slimy, ropy mucous is .iirown up by expectoration or vomiting, when tlie brealliing'is a;^' lin free. Treatment. — If the cough Is tight, painful and dry, give half to a teaspoonfiil doses of syriij) of ipecac, or equal jiarts of syrup of ipecac and svrupof squills. As soon as tile ••wl'OOpiiiK" com- mences, give a half to a teaspoonfiil of one of the followlnir inlvttirea every two llOUl'S. lieenrdinir tty the age of the child, or alternate tlieiii : llydrate of chloral, one and one-half drachms, and glycer- ine, tincture of bark and peppermint water, each one ounce; bromide of ammonium, one drachm, and glycerine, tincture cinchona comp. and waf»'r, each one ounoo. I.Y rAI.I.KI* lit i-ntiirrhiil iti> pri'vi'iiiH 'I'lio I'liriHO- ■^ill tcl Hlll'k llirow tlii'ir 1(1 ^fl tlii'ir Hint tliut M cs to r(!lit'v« iiMtrilH with !• «'iiiii|ijii)r- loli' siirfiieo ■t'fiil it ilops Icli niltliln^ It is iiioi'tt (luring tlic osirilK with 1(1 ki'cp llit> iipcii Willi n . say a I'-a- Hoiiii- warm trD.vnl, ami variii water. iMiiblo cnt'h II', rt'.Mtli'Mrt- iis of liotli. n; )i!kiiirt in ly Hil'lillCSS, 1 alioiit tho lin^ at the '. wliilo tho 'li Hcarla- tily :i mild ilrn ililutPd V thu clilld Ini; out thtt ri iht) faco; ina, tiirtar- >u aduiinlg- r for tlatii- in pain or IIS of oil of If an ouncd •tar, itli a r. A small Ic water. i few days b, attended bnallilns;, ied liy se\ - , followiiiff lon^, eon- whooping eso jiarox- liek, xilmy, toration or free. lainfiil and if syriij) of |ieeai! and )in^" corn- one of the 'nni'dlnir tn : Hydrate ind ffiycer- »'ater, eaoh le drachm, and waf »'r. lUIMK COM t OUT K.\.NUK CO«)K IK (OK. FOR THE INVALID, BKKK TKA. MIneo one pound of g i ),.,,,i i.,.,.f .,,1,1 ,,,„ Into a jar with OIK- leaiiipfiil ol mlil wiiler; lork • lonely and set In a Imilrr ,.r slemiicr to cook for three or four hours, .sua In and season. IIKKK KSSKNCK. Put one pound of lean l»ef, mlnce.l iWir, into a jar. without any wahT w lialivcr; , I.KMflNAliK. Pour on four lablesp.Hinfuls of whole tlaxseed one quart of boiling water and a.id th< jiii,,. of two lemoiiH. ],. t it steep for three hours, keep- ing It closely co\ ered. Sweeten to taste. Excel- lent for coids. BI.I1M'F.UY ELM HA UK TEA. Pour l)olling water over the bark, first break- ing it Into bits; cover the pitcher containing it and l(^t it stand until cold; ad.l ' 111 > juice if de- sired and sweeten to taste. MIM.KI) IKTTEUMll.K Tho widl-beaten yolk of an egg ,„a nI U( boil- ing buttermilk and allowe.l to boll up; or add to the boiling buttermilk a little thickening of Hour and cold buttermilk. liAKKIi MII.K. Put the milk In a jar. cov.ring the opening with white paper, and bake ii, a modt^rate oven until thick as cream. May be taken by the most delicate stomach, UNION OUUEI.. Boll a few sliced iiiions In a pint of fresh milk, stirring in a very liiil.' oatmeal and a pinch of salt; boil until tlic .mions become tender and take at once ju«t before going to bed. Excellent for a cold. AKHOWKOOT. Use milk or water as preferred. Put a heaping teaspoonful of ground arrowroot into a cup and mix with little cold milk. Stir Into a pan con- taining a pint of either cream or water that has been brought to a boil, adding a little salt. I,et it simmer for a few minutes and then pour out. May bo sweetened or flavored w ith grated nut- •••• - ■"■ ouv.tiu trr iisaat; uiaV aa it is wanted. HERB TEAS. Made by Infusing the dried or green stalks and leaves in boiling wat.r anil letting atond until "•Id. Sweeten to taste. RATES OF POSTAOK. l.KTTKUs.— Prepal.l bv stamps, J c.-nls .a.li "I" r friu lion lliei-e.,t l.> all parts. if ih.. Inii.,! Slal.'s iiid fanaila; f.nwar.le.l to uii.illicr p'-l olli..' without iliargc. <>ii ri'.|ii..,| ,,t ihc p. r..,ii aililr'ss.Ml: If not .all.'.i fur. r.liirii.il l.i ibe wril. 1 five, if iniloiMil with that i..|ii.sl. If ihe htaiiip is oinilt.'it the l.llir Is forwaiil.-.l (,. ibe l>. a.l- l.ettir olllc aii.l ntiirncd to ihew 1 ii.r. K.ir i. ■• l>ti'riiig I.Hiis (lie .barge Is K) ....nts a.l.lilional. Kr.ip I. •Iters at l.ll.'r-.'arrier olll..s •_• . . nts p.r oiiii.-.' or fra.ti.iii ili.iii.l; at oth. r ..Hi,. I (,,,1 pi'r .itiiice or Ira. Ii. Ill tbcr.'of. Oii iii-uill.'l. nll\ pr. pai.l iiiatl.'r mall. '.I In Cana.la .i .-.•nts per '4 OIIII..' or fraili.m tli.r.'of. Stamp. •.! p.i^lai car.U. fiiriiisli..i only by lb.' g.iveriiiii.iit, I cent ca.li ■ If anvlliiiij' .•xci'pt a print. ■,! a.Mress .lip i< pa-t.ci on a p..-tal car.l, ..r aiiNthing bill th.. a.bli.. Is wrltl.'M .111 th.' fa.'.'. I.'iier p.xia^'.. Is .liar". I. r.islag.' on all n.'wspapers ami p" 1 1o,1I,.hU s.ni fi.im ncwspap.r. .111.-.. s i.» anv part ..f tlie I'liii...! States, to n ;,nilar siibM'rib.rs, must be paid In ad- vance at tb.- I. nice of mailing. Sk(Oni)-( i.Ass Mattkk.- I'.'rlodlcals issii.'.l at regular intervals, at l.'iist f.oir times a y.'ar. ami having a ri'giilar list of .siib-. rib.iN, wilii .sii|',pl... nient, sample c.ipi.'s. 1 cent a p.nin.l; p.'ri,„l|, aU other than weekly, if .l.livcr.'.l bv i.'tt.'r-.arrl.r-! 1 cent each; if .iV.T 2.iim.'i's, 2 .■.•"nts. 'a. h. When sent by other than publishers, for 4 ounces or less 1 cent. TlllUK-ri.Ass Matteh ("not exce.vling I lbs.) — Printed matter, books, pr.mf-sbei'ls, c.irr.icl.'.t or imcorr.M-l.'.l, uiis.'ule.l cir.'ulars, inclos...! s.i as t.) admit of easy insp.'cti.m wiiboiu cutting conU or w rappers, 1 c.'nt lor each J ounces. FoiisTii-Ci.Ass Matteu (not exci'cMng 4 lbs.) — Kmbracing iinr.ii iii.li.sc and saiiiiil.'.s,''ex,.lii,i- ing li.piids. poi.s.ins, gr.'asy, intlamiiial.i.'or .•xpi.i- sive articles, live animals, iii.,e.is, etc., 1 c..ni an ounce. Postage t.( Canada an.l Jtritish .\..rth A riean Slates, 2 cents per ounce; must be pre- paid ; otherwise, (> cents. F'o.sTA . , I.-. Kates ti> Foueicn CotsTiiiKs.— To the countries anil .•.il.uiies which, withtb.' fnit.'.I States, eompris.' th.i I'niv.'i-.sal I'ostal rnl.ni, lb.- rates of postage are as follows; J,.tt.'rs, per l.'i grams (4 ounce), pri'-paMii.iit oi.li.mai, r. ..•nts- po.stal cards, each. 2 cents; ii.'wspapers ami ..lli.'t printed matt. T, per 2 ounces, 1 cent. Comin.r- clal papers- First 10 ounces or fia.tlon th.r.'..f, . cents; for every ail.lili.>nal 2 ouii.fs, 1 cent. Samples of ni.r.'handi-e - Kirst 4 oim.-es, 2 cents; every additional 2 ..uiiccs 1 cent. J{. 'gist rati. ,11 fee on letters or otii.'r iirlicles, 11) .'cnts. All cor- respondenc.' other than letters must be prepaid at least iiarti liy. I'rinted matter otb.r than books received in the mails from abroad, im.lcr th.. provisions ot postal ti.'ities or conventions, is free from customs duly. liiitlable books forwarded to Ihe TTniled State* from the Postal ("nion are .l.'liv.r.'.l t.> a.l.lri'ss.'s at postolllces of destination upon i>ayment of the duties levied thereon. MUSICAL. She- -I think the Chinese have very musical names. lie— Indeed? She— Yes. There's so much 'Sing" about them. 7S HOME COMFORT KANOR COOK HOOK. HINTS FOR THE HOUSEHOLD. AN KXCKI.I.KNT IIAIIK ftlAV. IViiir twelve (|inirlM of soft liiiiliii^ water "ii two imd uiie-liiilf iMiiiiiil-' of iiii-laekeil liiiie; ili-.iolve ilvii imjiiiiiIm huI Kcida in IVNelve ((iiarlH noft liot water; tlieri mix aiul let tliein remain from twelve to twenly-fimr hours. I'oiir off all the clear llnid, lieiii); earefiil not lo allov\ any of the H'llinient lo run off: lioil llireii and one-half pounds elean );ri-a.-e and tlirr'c or four oiinei'x of rosin In the atiove lye till the ^reane disappearM; pour into ii jiox and let it statiil a day lo stiffen nnd then cut In hars. It is as wi'll to put the lillio ill till the wilier and tln'ii add the soda. After poininj; off llie lliiid. ailil two or tliree kh\- lons of water and let it, Hiand wit li I he lime anil Hoda drejjn u ilii\ (u- Iwo. This inal«ew an exeel- lent washing; Iliiid to holl or souk thu clotbuM In, with one jiint in u holler of water. TO CI.KAN KID OI.OVES. Hull Willi Very sli^liily damp lireiid (Tiiinhs. If not effectual, scrape uimn them dry fuller'.-' earlh or Freiii'li eliall^. w lien on llie hands, and rill) them ipiieklv lojrelher in all directions. Do this several times. Or put >;Ioves of a li;tht color on tlie hands and wa-h the hands in a liasin of spirllsof hartshorn. Some ;^lovcs may he washed In II slron<; Inlher made of soft soap and warm water or milk : or wash w ith rice pulp; or sponjjt) them well with tiirpenliiie nnd hiin^ them In a wiirni plac(> oi where tliere is a current of air. and all smell of turpentine will he; removed. STAINS AM) SPOTS. riiildren's I'lothes, talile linens, towels, etc., should lie thoroughly exaiuiiied hefore wettinj;, iiH soapsuds, waslihi^ tliiids. etc., will llx almost any slain iia>t removal. Many stains will jiass away liy heiii;; s'liiply washed in pure soft water; or iilcoiiol will remove, hefore the arlicles liiivc been in soap- 1 his. many stains. Iron mold, mildew", oralmosi :m\ similar spot can lie taken oiil hy dippinjr ill ililuled citric acid; tlieii cover willi .salt, and lay in tlic )iri;tlit siiii till llio slain dis- apiieais. If of loMj; slaiidiii;; it may he necessary to repeat the wellin;; and the simli;;ht. lie care- ful lo rinse in several waters as soon lis the stain is no lon;;er visilde. Ink. fruil. wini! and inililew »*laiiis must ;lrst he wtislied in clear, cold water, removing as muidl of the spots as can he; then mix one leaspoonful of oxalic acid and lialf a pint, of rain water. Dip the >lain in tills, and wipe off in clear waler. Wash at once, if a fahric that will hear washin;;. A tahlespoonfiil of while eiirrani juice, if any run lie had, is even heller tlian Icinoii. This preparation may he used on the most delic'iile arlicles wilhoul injur}'. IlITES OF IMKiS The only safe remedy in case oi a bite from a dou suspected of madness, is to liiirn out the wound tlioroiiirhly willi red-liot iron, or with lunar caustic, lor fully eijihl seconds, so as lo .de- slroy tlie entire surface of tile wound. J)o this as soon as possihie, for no time is lo he lost. Of course it will he exiiccted that the parts touched with the caustic will turn hlack. TO IMIEVKXT IMMI'S FHOM I''HKF.ZIM;. Tak(!Oiitthft lower valve in the faP nid drive a lack under it, projeclin;^ in sucli a x that it or candle, taking care that It does not Ignite. The smoke will soon till the room and expel tha iiiosipiitoes. IIO^K rOMKORT KANOK TOOK HOOK. :.t t'iili hlroiij;. I'lirpt t, mill. II wfvk bc- 'k lini)>. (lif)- I'll Kulliin.'t. oiivfiilctiily Dfl llinc the i:ito of Mini' lie r<'('('|)lii- >t \yv Into u 'movc^ ppots (' or colorcil iug it tbuy t'till {iHpor is dill CIIOII^Il I lie i:iiti. ■ ■real, ilv U Itt'inilillcii lldiiiliilriiim. W««re plonnml loreffrloilif rmlowliiK lh)ii.|!i, licbtmirHiil-, I'lllille liiHtlliilli'ii*, elc . ill M. I,.|.linl . . ..Iliil s. llrnmlwiiy. AiiKii"tH I'ri'i- llii«pUiil ^iliudl s| ,v riiiiiiiiliiK A»B BaiitlHl llaliy llumti l.afuMiii' I'HrIt HiiptlRl HrinllHrliiiii . Tinliir Ave .V N. (i. II. R. IllJUlllU'irK llHIlk till" SI. ,^ WhsIiIiiUIi.II a VI'. Ceiitriil riirlHlliiii rJMirch ., Kiiincy Ave iiiiii i;ihiia s. .leU'erMiii Ave lloiimur lUII mctioiil) Mn I.oeiiNt St. Iloime of llefii(ii« JclTcr«iii llarriirkM Mcsb 1Iall.,.IofTi'rHim llBrrHckH. Mo LaillBn' Alil Society Ciiok .(i Hprli.K Avet. Martlin I'lirmiii Kree lIonpltHl (•Imiiiihiu Ave. A Seli'ml Si. MnHOMlcOrplianii' lloiiiH .'i.'t T.oiilH (JyiiiiiHutlP Society I.Mli ,«; i liniiteaii Ave. St. t.'i.ilii I'roleKlHiit Orpliaii Anvioiii, Welii-ter. Mo St I.I" i Ueeiory tfM .V Miillanpliy Sta. 81. 'ury'a Infirmary irrtl I'aptn St. 81. .Vlehola'-' I'arlsli Sehool. iiiili st. \ [.ikbb Ave. ht. NIeh'ilas' I'nriih HarH'niiij.KMIi si. \ I.nca» Ave. St. ratriek'n I'ar-ioiiaKe Tlli .t UlilillcStH. St. StaiilKliiiiK' rhnreh 'jeth St. A CasK Ave. St. VliK'piit's Aeidlemy . ..iJrniiil .S l.neaH Avex. St. Vlni'i'iil'H liisHiie .linvliim. !iili iV Marlon Si». t'nion .Melhoiilst chiireh .... Unrrlson*! I.ucas Avch. Womnii's Kxehanire . .Hl.l I.opiibi St. West St l.oiils Turner Hall. ..Morgan A IlcBiininiit 8t«. Woman'.sChrlHtlaii Home IHth A WanhliiKtoii Ave. CLVBS. KIki 4th ■«: Olive StH. German MllllUrjr Aia'n Ilall.l'JIh A N Market Sts. Harmonio isih A Olive St«. .Joekev Knlr (JromnlR. Lleilerkrani! I'lth .*; chonteaii Ave. Mercantile Club 71'' A I ociiit St" Morgan •.Illli .t chestnnl sis. St. I.oiilaCIiih Wth A I.ocnst Sts. St. LoiiIb Gymnastic 15th St. i&Chotiiean Ave TUAKFIC. Mo. HIver CommlBHion. r. s. Tow Hoat." Wm. stone." steamer "draiul Uepiilille." Suae Uoat""Siitler." SnHR Hoat "Maconih " St Clm' Iik Car I o. Steamer "War Kaiile " St. t,. A S. K. I( H. Co. Snag Boat "H. C. Wright." I/ght lloimo Tender "Lilly" M. K. AT. Hv.,Sedalla. KKSTAI It \Nrs. Marwii'k, ,l.i» . Mlalr. h rank « lark. A. K. ... Heikley. I(. II . GrIIIIii. .Iiici M tiiiiiileiniiKer, Wni . Iliiilher, .1 HlllllHK Iliiirniaii, A Ilimie llmiKe I'liMIe Conifiirt •loeke) < lull lloii»e Kerr, 11. H Kerr A Kl'ler Kriiuir .V Tliuinmeraon Knoll, 4'. !•• l.aiiKe.ii McNVarv.Thoa Mirlhii ,V Coch .. Ml. lire. Kraiik X Morlwlie. I) . MorrN, I'. V .. Nuwel. y. A Olivette , ... . O'Neill, I' A • I'eiiple". A HeroliI Iliisl, Martin, Mrlek Huniie Hick. The.. Thatchern Silver (irill. ... Wlckhlirn'H WnUo, II ie» 'i UN \ nth SI :ili A SI t h . To', \ mil vi . **'|.'t \ irOHtlMHV IS'XI.Ieiri r-on Ave .cm KraiiHllii Ave .•■fu I'llie M . Hill A M I liarlei. M .UN litis: IH.V llrt \ iiiesi . Kiilr (.riiilli.lH. . lair tiriiiilMlN. tiPi Liici!..! •>!. .M'J N .III SI N s I'lne, h. t .'Inl > Tin Murk. I St. ..|ni» Miilii. I hrlii'n < ave liirt MKtkcl SI ill.li , MKrurl M Klnu x IHitliway ..llltllllUl- SI. ..ath .V ••t ( liiirlei Mill A lllIM' M«. . I lilnll llcii.t ,ir. N Miiln St . llellcriMilal' e Hrl.li:i . mil A SI liiarle« St .ll:l N :tll Slleel St I'liHrli'K. hcl. Kth A uili . .'«R!< henlniit St. .V Ka-i.iii W ist IM imTKI.s. Hcer'H Belvedere che'.ter .... GIrardl'a Ii .ililanra lirahHin'N lintel oleiiniiire Iliilel Herliolb I.aeleile I.lndcll . Old lilehelleu Hotel. l(o/.ler St. .lainea St. Nl.hnlaH WiM Kml Hotel .... NaiiicHof a few I'lihllr Iimtlti iinIiiK Hume Coiiifurt Ita Aemlemy Saired Heart Ai mleiiiy Sacred Heart Aden. Geo. H .VlderKiin Iloime Alia \ Uln Hotel Amerlllii.Tlie Aiillicr HnnHe Arcade. The Arcade llnlel Arkaimas I'lnli Ark. siiitc l.iiiiHtlc Axvliini ArlliiKiiiii llnlel Arlli.(!l.iii Hotel Anher llmiie .\ilicr H'.tiHe , .\«vlum < 'ttrniilc tnnane . . . .Mlieii- I'emalc CnlleKe Ballev IIiiiisc ItalilHiii Hotel Bar. hart. C II Hrtrnharl'n Hotel Barlcll Hiiii>.e Beach lloiel Heliiiiiiit. The . Hiu, W. B Illl.le Institute Hlai'k, K. I Blodireli II mae Mrackeli iinuie Hrnnil Strc. I Hotel Ilroiidwav 1 Intel BroHii. K W Brnwn'ft Hotel BrnwnS Ui'viaurf»''t Biirdetl Iloiife Caidtal Hill lln. Caroline Mliilntt CO .Olive St. A <;raiii| Ate .K s. An rew.1. mill A Carr >.vllle. Mo II. il -prlMK>i, Ark. I lltle K.ick, Aik. o.\lori|, Ma. - Wellinulnii. Kilt. Fnrt M ili«on. la I i^ikMliinKM la . Iliistiitk.'*., Neb. Allien-. Ala Nii«livlile. Teiin Mniihiitnlh, 1 1, , Marilnillliiwn, Iowa l.llchllild. 111 •Innctioii I'llv. Kim Galve inii.Tcx . Al.lin;diili, \'n \inceiine*.. lod. .Clilcaun, III. I liftoii. Ariz. York. Net. Knchelie, III. .(irinliell I'l. Iienvcr. Cnlo. Ila/lelinr»t, MN* OM!e..tiiirff. 111. Mini. I". Net. . Fn-ili ricktnwn. M.. Denver, cnln. .Ouray, Colo. 74 IIOMK COMFORT HANOI: ( <»OK UOOK. B ('Htlifilrnli'liiilrNi'hnol KdimI clii l,«r. Wli. <''u!ri>kc<' Inn ItliickuhiirK. s. •'. <':lU»H'r llotl'l CJICMIT, III. Christ, (ieo NokhIc!.. Ariz. i'luMiii, MrH I'lilslmrit, Kiiii. t'lH Km liiiiirovciiiDntCu 1 liivmn. Mh. <'ciic V lliiti'l Ii>|.|ln, Mo. Colkxc 1)11 St Noniite MKrii- Vim Iliif.Mi, Me. I'lill iix' lliiiiw clurk^vllli', >[(!. <'()l!iriiil I'lit'l Co rrrhli'il iintir, Colo. <'iili)riii|ii I- ni'l I (I llDiiNC, Ciilii. <,'oliirnilo I'licl Co 'I'rlnlilml. C Ir. C'oliiniiloC.illi'Ki' coloriKlo sprltii!", Cdl'i CoiifivliT ttc lliiiiie IHkkIiisvIIIc, Mo. Corifi'ilirHti' VcicriiiiN' lioino, .Mlunlii. (in. ('■irdovlri rill' KiMiMiK cllv, Mo C(isin,,|Mi(luo Hotel ... ItHkiT-.lii'lil'. ( iil. t'ro^lij lloiisi' . Ili'iiiinioiil, ri'.x. Crow KiiiiM- CMlli'llsliiMu'. Ky. Ciilvor I'rtrk lliilel .Miitniuiil, IimI ' "••^"•" "'"-"'"''' -V ! uu,';';;-:!"!::: Di'iiIrdii KimI anil (inn clnli Wimoii « Iwcl (iap, Colo. Di'nvcr lloiihc Uriner, Ciiio. I>i'«||liini|. I.cnn h'n loini. Fill. IhX'Mi Ij'llcl IlllfllV, Coin. I'olr llon-o M Mill, 111 Ilii'vcr,.!. II Wiuri'iilon, Mo. l>v ,\rk J-;i>'iiii, T. W I ll^rlolll■^vlM^>, Vh. Knli'iprisi' H.Hrl Kiro.Colo. Kiiro|iciin Ih.li'l Di'nvcr, Colo. Flclil, \V. II 'I'olfilo. II. Firili .Nvi'iiiic Hotel Vrk-iiMif Citv, .Ark. Klolenre llolel Klorciice, Coin. Fori Croiik Ml•^•' Hull. I'. .S. (ioviini I'nrl Crook, N'el>. Konriliilii I il> Holme I>ii\ lonii. KIh. Kreeiimn loiel Viiliiirii, i nl. Kri'inoni Hniel ImkMMu ille, FIh. Oiill.n\ ly FeiiiHle College... Seiiny, .\rk. iJilili's lleitMiiriiiit Denver. Colo. (Hllesple ll.itel Siilldii Coin. JillKey lloiixp Denver. Colo. .|( Co I olIliiKwooil.Oiit. Ornn'l Hotel .. I'n lilo, Colo Oriiml Missouri Kmisiis City, Mo. (iriiiiil Wliiil-or Hotel Dii'lHs.Tex. ((rele,.loliii Silver Cllv. Idaho Iliiillleld V Co Oriiiivlllp'. Wis. llHrl.or I'liint Hotel Harlior I'oln'. Mich. llHnlen Ciiniitv Poor Farni. Inwn. HarrlH, lieo. W I'alestine, Tex. Ilellner, s. A Ilaker Cliy, Oregon. Ili'iisliiiw'" Hotel D'Miver.idlir. Highland- Inn Menuiiee Melithls, Mo. Ilodues.C.d. H'liry c , .\.t;.M., I'.s. A.,.lellcr»onvme, iinl. Home rorllie KrleiidlesK I.lneoln. \e!i. Iloolier. .1 II (ialeii'i, Kbk. llotid .Vndren Khiishk Cllv, Mo. iloiel AntliOH Fort MndUo'i. Ih. Hotel llaeon Corning, Imi> a. II >lel H.naventiirR KniiS'sClij Mo, II. lie I liniadway Kansas cliv. Mo Hotel carev Wlelilla. lias H"tel Ciirriill \lekslinrii, MIsh. Holil Dlxoii Oiirav,C. Ilosniial nBiil.rHleMlne.Tex, IndlHii I'cl'ivtrlal TrnlnliigSe'iool. I'errls.Cal. InitHlls House Hell.fonlaliie. O. Intersiale IIoi"l Kt scotl. Kas. Iowa llosnila' for Insane Imleiiendenei , la. lowii House Pnelilo.Colo. .I>-irer«on llnrnuks Mei)» Hall. .leltVrsi.n ll,trrark». M.i .lohnson's H le' Castle l(.i,k Colo. Kitelien Itr s. Ilolsl I.eadvMIe, Colo l.ailede Hotel I'liel.lo. Colo 1,'ikevlew Hotel Munnotii, Ind. I.ainar HniKP I.nmiir, Mo I.aniar Ki'stniirant NiiiniMi, Idaho. l.ineoUi lloiisM I.lneoln. 111. l.lndenwood I'ollego SI Chiirle-. Mo. I,oKnn A Wliiili'V Marshi.ll. r 'x. liOiiBlnoifl Hotel Mlanlli Cltv \ .1 I. una House Id'ihoili , 'diiho. VnijInAIUv I'a~s ChrlstlMii, Mlsn. Mnnllon House Minllon, Colo Mansion Moos.. PI MoMli,Tex. Mathlesoii \lkall Worki" ... «al|vllle, Va. Mel' liar House (Jk'iictH'. Out. Me'-liea, .1. ,1 Owaiieeo, III. Meiike. I" M Mattoon.lll. .Meiclianis' Hotel Chamois, Mo. .Mis- Hill Ft. Crook, Noll Meleair lloiiKe (ieiioa, Neli. Meiro|Miliiaii Hntel Salina, KaH. Mexican i|ic Hospital. . Palestine, Tex. Missouri Paclllc llospllal MHrshall, Tex. Missouri Pacllic Hospital Kansas Cltv, Mo Missouri Penllentiarv .lellerson Cllv, Mo Mo. Ucform school for Hoys Itoonevllle, Mo. .Montoalio ". .. M;inlesinio Springs, Mo. .Monell,riie Monett, Mo. Miiiiieiir Hotel Si Inia. Kas, .Moiiliviima Hotel N 'iignlc.^. Ariz Morris Mercantile Co., The (irem KUer. Wyo. National Hotel .. Mound Cllv, Illl N'nl onal Hotel Fast St l.oiiis. Ills. Nalloiiiil HoiiBe Siillna.Kas. New Hot. I ISarnardsvllle, N. ,1. New llclel Taleipmli I. T New Ilnlel Tiivlorvllle, IIL New Liidlnglon Hotel Ksianahu, .Mleli. New Mexico Periilenllary .....Sa.la Fe. N. M. New I'iilslield Ilolel I'll! Held, HI. NledrlnuhaiiB. F. (t (iranlle Cltv, III Ohio .\svliiin for Insane . .. Toledo. Ohio. Ohio Ho'ise Chlcauo, III. OrienlHl Ilolel Da! las, Tex. Paclllc llol.-l lai ksonviUe. 111. Pacific House SI. .loseph. Mo. Paddock lioiise Itealrlcc. Neh. Parn Place Ilolel Marion. Iowa. Park House Hejirdsiown, III. Paltervon, M , A Son New Ilerhe, N. C. Paxlon Hntel Omahii, .N'eh. Plienlx Ilolel Shreveporl. I,» Plnsii IlliiIVs Hotel Akb'ii Plasa liliilTs. III. Pickwick Ilolel Co lackson, Teiin. PIcloii Co. Insane .Vsyliim Steiiertnn. Pletnii Co N PllurIm Ilolel Mar: halliown, Iowa Plaelilc,The Uoekledge, "la. Porter, (has. N' PlitsluirKh Ph. p.ist Dispalch Slimmer Caiii p. Klsali, 111 Pratt's Hole! I.lttle Hock, Ark. (Jiiarle's Hoii>.e Favellevllle, Ark. Oiiecnsliiiry Park ■ li-'' IIoUHe, Kansas Cltv Mo lialph Mining Poo! .. -Silver Cllv, Idiilio. Hay's Hotel Meredosla, m. Hectors', (iov, .V. M,, Kotei...Ilni Springs. Ark. Heeil Springs Hotel . Heed xiirliigs, Mo. Hiehellcii Hotel ... I .ttle Iloek, Ark. Illddle llon.c Medl.iril.Ore, HIdgwny Hotel hiiin l.le, Ala. Hirers Hotel Hlvers. Tex. HIvervlew Ilolel Cape Olrardeaii. Mo. Holiertsiiii Hotel Hazlehiirsl. MIsh. Koekwood House Nevada, Mo. Hoehl's. Mrs, Hematiraiil ... Nieharl, Mont. Koyal Alhlon Hotel Uiiehec. Canada. Hyan iV McDermot (Ireeii Hiver.Ore. llyder'K Hotel I.a Veta, Colo. St. Cl«ra'« Hospital Lincoln. 111. St. (Jeorge's Hotel Carlliivillp, III, St. '.corge's Hotel Kansas Cltv, Mo. St. .laineH Ilolel WIntleld, Kas St. .lanien Hotel Pnelilo Colo. St. .lames Hole! Denver. Colo. St. .losei.h's Hospital Alton. II!, St. .losephs Hos|iitHl . Hlghliind. 111. St, .loseph's Ilns|.ltal Keokik, Iowa St. I.onis Prnt. Orphans' Aavlnni Wehsler, M.i .St. Margarel'f Hns) lial Ki iihhs Cltv, Mo. St. Mary's Hospital Streator, Id. St. Xieholas Ilolel Deentiir. 111. Halinn Normal liilverslty Salliia, K:;s. Sare Hotel Vlneennes, Ind. Sailer's. H. A.. Iloiido TavlorvPle, IP. Sank Centre House Sank Cen'.re, Minn. Seventeenth si. I'.stanrant . Denver, Colo. Sherman House Denver, Colo. Showers. O. . I I.oiii; Pine. Neh. Smelter Hotel Pnet'lo. c,-)lo. Soldier's Home MlmiefMioHs, Minn Soii'hern ("nil Hot SiiiMniN, Ark. sianlev ,^. Dnnlnii KntiHaHC'llv, Mo. Stnnkie Hf.is. HestHiirant... .Denver.!' lo. Slimier, .P.|,n 'V , ,^ sona ... Fort (ilhson. Ind Tor State As liini No. .1 NevHd". M'l. Slate Indnsirlal Home fo. ulrlx chldleothc, Mo. Stale Lunatic Anyltiin No. L. Fidlon. Mo Slate Normal School Manslleld, Pa. Slnte P.oilii Hilary Denver, Colo. Slate Prison .laikson. Mich. Stc'viirl House Lexington ,Inne, Mo. HlockyardB Ilolel KanaaH ( :ilv. Mo. IIOMK COMI'OUT KANdK COOK HOOK. 75 SyracuHO llotol Svriiriivc Noi, Turrac*- Hotel I.ii Votu. t dlo Territory Iiiwiiii- Asylum . I'nuo, I lull Tl'Xhk ('oiiffilcriilc' llimn', . AuMlii/lix. Tlic I'olunililH (O. Kiirmirti ror|ioriiiliiii, iiHvtini \V«i.ti Tlu'CiiinliorliiiHl, Teiiii., I.iiiid Cd . ollvi' ^*llrillKH Tmin TrHiinvfll,,). « llol.lrcilnf.Nfb ■""'"• Trnunvell,.!. W L.tiCDln. Ni>b. TrMiiHlt lloiisi' .. ( hicKKo, 111. 'I'ri'iiuiMi House I.ii lUrpt. III. Triii>'K Hotel I'lillmiiii, v\ iish. 'I'litile Mri{. >t Supply To W nnii -prlims, Mont l'"i(Pii Hiiicl Iiciinr, Colo I iiioii Hotel (iHlehliirw. Ill ViekshiirK I'otelCo Vliksl.iirx. MImb. Victor Hotel Denver, ( HI. i. \\«Kiier..l. M., Hcntiiitraiit..,.Knii!.ii!.< ilv.Mo Willi's Hotel Ii.v.iiiir, ifl. >\ iilker lloiiNO 'I'nriiiito (Int. WHsliliiKtoii, The Kiiiisiist Mv. Mo. VVRtsoii HouKo 'I'elliiriili-. Colo. Wat Mill Ki'MiiiirHiit Denver, Colo Wili'.tiT Hotel Denver lolo! Wesieiii Hotel Iiinvir idUi, We>.terii Lake Kesnrt Co Ilenr I like, lAwa. Wesi.rti N'ciriniil CollfKe ,.., Slieimiidoiili, In. Wllliei House Wllher.Nel. WInil or Hotel I.iii.oln. Net). WoocMne ItiillillnR t o ... ..Woo. I Mm., lowa. Woo.lsoii Insiliiilo Kielmioiii). Mo, World's Fair Temp, Kneniiip chUago, III, CAMI'S, MIekpy Hreen Ouray, Colo. Monareli Mliilni; Co " " KeveiHie Tiiiinell Co " " VIru'liila > Ine " " Wooding I'arap Ueadirnnil, Dak. Wati ifvii.i.E. Minn. WuoroiiT Iron Rance Co., Ht. l.otiis. uiiitlfiiicn—l am liii|i|iy to .-av tliiii 1 have hud a Homo Comfort Haiij;c fur the hist six vcar.'), and know that it can"! lie heat. It uses Iosh fuel and docs hotter worl< llian any cool^inf; aiipara- tiis I ever ,«aw. I* lias lieon 'throw n out of the window twic»( while the hotise wa.s litirnin;ct a not her of your ran^rcs, I would not talve$l,(MM) for this one. It mis the liill in every into. It is ti irjaiit worlier. and I only wonder why I have t7icd to run a hotel this longwithout This iiidispcnsahle stove. Very rcspectfullv, a: C. Mayo. n OF Manaof.rs, 1 KDKilATE IIOMK. V •Mine •>'.\ I8i)l, J Office of Hoaiih of Manaoers, The Texas Conkki Al STIN, Te.xa.s. Wroikjut Iron Kanoe Co., St. Louis. Oentlemen—'\ \w Homo Comfort Kanjjo from your fa«'tory has hi'cn .t\ eonsisint use ut ttn^ Con- federate Home, It.c.'ilcd ill tills <'ily, since May. 18Si). ami has Kiveu eiHire siitisfaetion., Wi; have had !! la:->j( numlier of i)rofessional eooivs »'m- jiloyed diirlnjr the past two yetirs. and tlioy sill pronoimee It the most superior rtin^fe they ever used. It Is now in jlli^. tlfiillrmm The lluttic C furl «'ctilre Kan^n anil iiiiitii pitfchuMil of \iiti .litly. Inm7. for use in litis .\<\ litiii. have liccii in i-on«iati! um' since the opctiiii;; of the iii>tliiiiii.ii. iind Inive pfovcn cti- Ihi'ly .•.allsfacioiy in all rcspccls. Knr an iti>tilii- tion lit this kind il catiiml he excelled fur pcrfccl- ncs-.iliiral>ilily and econumy. \\r c.iii i hccrfitlly reciittiiiiciid \ii!ir !,'iMi.ls l.i any one dc-iriti;,' a tlrst class rau^e or kiicliiii mitlii. Yuiifs iispcciliiUv. I!, il. S (MMi. M.l>.. Snpt. A. I. Tmmin^, .S(i irn/ii. St, 1.o( |s, .Ittly JS. l,s<,)-i. WROttillT lUON UaMJI, to.. SI. I, Hill's. til hiliiiii II I am lii;;lil\ plc-i.-cil with the Kangn hiitiohi III, I, I y,,|, May Itli.aiid Iind il to h(; tho Ulo.st salis.'acluiv I have ever tiscil. Yours rc>pccifully, K. II. Vkuuouu. St. I.oris. .luh 1-2, 18112. WRoronx Iron Han-. 1 can ",,,.1,. hake, cic, with pletisure. .And any person jMii'cha-ing a stove, I would advise I hem to use the wrottghl iron Homo Comfort Ktiiijic, and hdleve me to be, Very n'spectfully, S, I>i Franza, per Mrs. s. I>i Fiianza, 2839 Frauklin Ave. 76 HOME COMFORT RANOK COOK UOOK. What Hotel Men and Others Think. M JIulliort, Howe A f'liassiiiii);, proprietors I.in- di'll Hotel, write as follows: "'I'lie raii;fe plaee mi would use lias lieen fiillllled; and we liiid tliat the ranjre ean lie used •« its fnlle-t eapaeily with J.") per4'eiit. Iiss fuel than was eonsiiineil li\ ll ne ju>t tliniwnout liy ns, wliieli had only he. mi in two years. The ah- Kenee of al! hriik in tines, or tire hriek in the tire hox, will eerlaiiily siin|dify and les>en the eost of repjiirs l.'ir^rely. Wr' liave'eaeli I.een in the liotel hiisiness twenty years or more, and are einphallt^ in our endoix'inent of your ;;onds .is the he>l hy Ion;; odds we li;ive ever liseii ; and Wf liold that they are eheap at 50 per cent, more than any raii;;e we Know of." Tlios. I*. Miller, proprietor of St. .Fames Hotel, eorner Hroiidway and Walnut St.. this eity, writes April .'), ISSII: '•■{'he iarjre f,iurteeii-fo,'»t Home Conifmt l{an;.'e, wliieii has lieen in satisfactory use for the p.asi year, is in as perteet order as the day it. w.is reoived l.y me. It has done more tli.'in all that was ehii I fiu' it. and we ri'eoiii- liieiid it to Hie liotel fraternity a.s a I'oiiiplete siie- I'c'lor A. O'Neill, proprietor of tho Union Depot Ealin^u: Hinise. under Mareli •.>•.>. ISSSI, writes us: ••Dnrin;; the year I li.ive had your ran^jc in my kitchen liere I h.ive had no tron'lde with it what- ever. !t lias lie.'ii ill consl.iiit iipriet(u- I.ac|e(l(> Hotel, St. Louis, en.loiscs what his steward. A. ('. Howard, wiys of our ran<;e: ••I'he raiiKe fiiinished our hotel hy your ciMiipany is ;:ivMi;r the most perfect witisfactlon. I consider it in many respects tho best 1 liavoever.-cen in twenty years oxperience.'' noAT.MEN'.i Bank. 4th & Wafshincton Ave, ) St. Lot is, .March 24, l.siil. f WiiDi CUT hiON IUnok Co., St. Louis, Mo. r- oughly reliahle, sjitisfactory and eeonoiiiieal cook- ing range. Very truly yours. W. n. 'J'llOMl'SOX, CashL'r. Kansas Citv, Mo., .Inly ll, l,si»i. } WuotoiiT fno\ l{AS- ceived. Wis h.ive used your range for !lio hiHt four years. We have had two dnf.s in the last ^•""".V ■■<, and they have hoth heen well jilea-sed with your range, and. ui.st r steward. Mr. < 'lark. wlio is a thorough steward, and we can highly recommend your riiiige to any hotel men who wish to hiiy one; and if we should ever make a change in our range, we would diiplieato the order, as we considik- il the he.vt we liave «'ver "•"•■d. VoSrs truly. - <'. n<- InisM for ni'aily lliirly vimin. it lia?* y;iv('n nii' llio <)|i|iorlunity of icsiiii:; nrnily :ill llic Icailiiii; iiiak<'.'4 of rani;i'H in iln' I'liilcd .siiilcs. In tnilli iind jilslici", I niii>l say youis ;;ivi's tlic ino^l |>rr- fccl HHtl.sfuolion of any raiij;f 1 liavi; ever used. Kt!r(|MWlfllllV. ■ I'. S. .WDHKWH. Uotel lU'lvediri'. "\Vasliin<;lon Avf. iV i;JtIi Si. FoifKsT Taiik TTnivkhsitv, \ St. 1,oi is. Mo.. Sfpt. •_>',•. IMU. J WnoiTOUT Ikon |{am;k id.. St. l.onis. (ii'titleturn-'llw larijo doutilo Iloni(> Ooiiifort Ran-it! that yoii pl:i(i'd in I'niist, I'ai k liiivrisily i« indeed a ii lie ••Home ( 'onifoit." I askeil our <'0ok, Aunt Lucy, wlio has I n willi us twenty years, liow slie liked ii. and slii' ; aid : '•It eonldn't 1)0 better tlian it is. I like It ten limes Ijetter than tho other one." 'I'rulv yours, AX.N V SNKKl) CAIRN'S, President of Forest Turk University. Ft. WoisTii. Tkx. WnoroiTT Iron 15AN., St. Louis, Mo. (/eMt/rmcH; - Tliinkinjf you would like to hear liow your Centre Uaiif;e is doin;;. will say, we have been iisin^ it nearly twelve monlbsiiow. and it lias j^iveii us comiilete s.-iti-faetion. We have used u numlierot differi'iit ranges in tbe lio- tel business, but like I lie \Vroi|i;lil Iron |{aii>:e better llnui any we li^sve seen. We extend the privilege to use this U tter in any way you see lit. Yours truly. W. \V. & H. II. DIXN. Dr. C. A. Roekwood. proprietor of tin- Rock- wood House, Nevad . .Mo., >l.ireli '.'I. |s,>^'l. writes: "I am iisinji in my bolid one of your twelve-lude 'LL-il' Home ComliM't Hiinges. liou<;lit of yiui last year. I llnd it perfect In all respeets- In faet, till' best eooklnj; apparatus I liave I'Ver seen. Itolli the ovens ean be used at tbe same time sali-fae- torily. The bakin;: and roasliiiH Is simply per- fection; al.s(> the jiressnre-tank. furiiisbin^i hot water to all parts of tin> house. It is also the most economical ranjje in the use of fuel tliat has coin(^ under my notice. I can unlicsiialiiijrly reconunend it to any one desiring a llrst -class range." II. A. Toboy, M. I).. Siipt. Toledo. Ohio, Asy- Iiiiu for Insane, .says: ••We :ire very much pleased with tbe range that we bought ia.-l May for this iiislllution. It give:! entire salisf:iciioii. nnd is all that you claim for it. Il Is neat in ap- pearanee. eeoiiomlral in fuel, and stri.ng and well made. 1 shall take plea.-urc in recoinmcniliiig your range to anyone you may choose to refer to uie." . W. A. Freeman. pro|)rietorof Freeman's Hotel, Auburn, ChI., wi'ites: ••! have a ibree M" Home Comfort iJange, purchased from the ^Vrought Iron Hange Company, of St. Louis, and have been using It fiu-iuie year. I lind It jii-l as repre- Hented, and most cheerfully recommend the Uomo Comfort a» thu best rungu in us4;." HONOKSn Ar HOME. Tbe VVrtuight Iron Range ('oiupikny of St. Louis illffers from some prophets in lilslory. Tills great corporation is liooored In Its own counlry. as is clearly shown liy the following testimonials wbieli it has just received : St. Lot is. Mo., Dec. s. ISM, The Wrought Iron IJange i'o. placed one of their Home ( 'oinforl Kanges, iwenly feel long. In our kill ben on .Inly 'JO, Is'.l-.'. TJie range has belli in con-l:int u>e siiice thai time, and \N e have never replaced any purl of the lop; they ari' yet in li'st-tla>s condition. The range has ;;iven us perfect salislaction in eviMV re>pecj, We burn SOfleOlll. HctWKiV ClIASSAINO. I'rojti letors Idndcll Hotel. sr. l.oiis. Mo.. D.'c. s, iso;». The Wrought I. on liai.„e I'o. placed one of their Home (' (orl Kaiiyes. twenty-eiijbt feet long, in tile kitchen of the .Mercantile Club, on .lune '2.><. IMI"2. it has been in I'onstanl use ever since and has given us good sati»(aciion. We burn hard coul. A. C lii -< iiman. .Manager. .TEFFEIISON I'lTV, Mo.. 1 May 17, 1.S.S0. f WiiorciiT liiON lUNCiK Co.. St. Louis. Geiitli'iiini' 1 Used one of your ranges In mjr residence in St. Louis for .-cveral years previous lo my r.'uioving to .Icfferson City, and soon after beeoinlng located here procured one for the house in which I nt>w reside. .So far as my infor- mation cNtends, both rant;cs have given good satisfaction. Respectfully, I». R. FH.VXCLS. Cf.tn HofsE. San .Itan, Coi.o. WnoiiiiiT IitoN Hanok ( (».. St. Louis. (rintlfinrn II affords uie much pleasure toa' inanulaclurcd on c;irlb. Tills is no mean praise, coming Irom one who has used all ranges made in this counlry. as well as Kngland, and i' ranee. I have the iiollor to be. \'cr\ trulv. etc., L. L. MAIlillS. I'lc'l beiiison Itoil and Itun Club. Ci.t II lloi sK. Han .IiAN, Coi.o. WltoicilT Ikon |{anKI.I. IIoTEI., \ St. I.ori.-, Dec. ;J0, l.si»l. / WuOIMillT lltON I{A\<1K.((). Dfiir ,S'/;v; N'l.iir Ciiiiii.Mny is ii vitv well known iii-iitulidii, luit wi' (|ii('»liiin if iinytme nf its ni:i<;ni- tiidc— timt IL hits a.">(l nun (o ii'pns.nt it, coviT- injj almost (•(.ni|>Ii>lili' for a St. I.onls ]JaM;;e ni:in to hill liis iirodni t in an iron- liearted eonntiv of v\ liiili l'ill>linr;; is lite eenter. U'lien your ( ompany eii;riij;eil rooms and aeeom- inodations at tlii' l.indell llolel for 3(KI of its <-onnnereial travelers «e !ie<,Mn lo open onr eyes, and wondered w lial >(iiir eapaeiiy was; bnl when .VonrrepreseiiiaiJMs arri\ed and we saw tlierhar- aeter and stamp of the men. our only wonder was lliat you did not eiilai-;,'e your fa<'lor\ . In all our I'xperienei! (we Inivn never l)efore had a similar one) we liavc never bad no larp' a liody of mkii tlial dipoiied themselves in fo IhonMnrli a Kenlleuian-llke manner; a moro temperate set of nun we have never seen; and wilh sueh an "ispril (!<■ eorps" amonj; them that wondir is lost in aduiiraiion at the Inisiness sa- Xaelty that t>hould create tin'm. We lio|ie that this annual reunion will not lie cunitled as the years roll liy. Very respectfully, IIULIIKUT, HOWE A ClIAS.SAIXti, [This hotel is now nsin;; one of our largest and latest hlyle J-oven and t lire-box Uanges.'] WEIGHTS AND MEASURES - TABLES. Tllnv WKKllir. ;■" '""■"'"'' , V "'"'*" ' l"'"nvwei.rhf. 20 pennyw.'i'ihts .. | „nn.>e. My this weijfhi ^r„h|, nilvprand jew.-ls <"inlv are we Khed. Th." (umee and pound in tills are same as in Apoiliecaries" Wel^jln. AI'OTUKCAltlKs" WEKillT. 2!>"-"''"; malve 1 scruple. •^ -."•••"I''''" " niram. ,^ '''■■"•'"'"* •• 1 ..unee. '-""'"•'■'^ '• liKumd. AVOIUDIPOia WEinilT. 1" ; .. • 1 week. '.K ^io' -m ...J " I l'""'r month. i>.2i»..m oral day* •• 1 calendar month I.IVIIK on WINK MKASIKK. i^-'i"." ••; iiuike I pint. 7 ••'"''' " 1 quart. •"JP""''" •• I barrel. -"""■'■•■''* " 1 hogshead. OIHCri.AU MKASritK. ;:;;'*"':•""•;''' "">k<'i minute. !;'"'"""•" " 1 deforce. ;!'"'''"■'''■'' " '"i^^i- '"'''"';'•'•'*■ ;,; -. •• l.pTadrant. » ipi''ilianlsor;j(;od<'jrrees " 1 circle. I.OM) MKASI ItE—I>ISTAN.. 37U7 Westminster I'lace. OkKICE COMMLHRIONKIt OF Hl!rrLIE.H. WiiornnT Ikon Hanok Co., st. Louis. Orntlemm 1 have given your Home Comfort Range a tliorough trial, and cheerfullv state liiat il hits proven salisfactorv In eveiy particular and I regard il as one of the best made. ' Yours tnilv. I>. 1". HUWL.VNn. IIOMK CUMFOKT ItANQK COOK »OOK. 7f« ST. LOUIS RECOMMENDATIONS. Fntlior filniiil 1). T'owitj, of the Iiniii:n'ul;ih' Ooiifcplioi). suys: •• I liiki- );rc;il iilciihiirc in Htntin>; tliat I aiii I'litircly Mitislli-d.'' l*ri>lt'S!'i>r .Tiiiiios K. Ildsiiicr. ut iln' Wnsliin^ton IJnivt'r-il> , speaks thus: •• I liki' tin' raii;r'' very liiilcli and have no olijci'tiuu to liavc it )rii on rtH'ord.'" MrH. (iirard H. Alien licars this toHtlinony ; *'Yon ai'c at lilicrty to ^lat<' (hat tin- lloinc C'oni- lort Kanfic nir«'is niy cvi'i-y f\|ic(tatlipn."' Gcorj;t' S. Koslcr. ManapT of ihi- Fairbanks Sonic C'onipaiiN. s|ll•ak^ tliiis : "'riii' ovin liaki's well, ami till' Ileal Is uikIit prifcci roiitlol. I hiivc trit'tl ImiiIi liai-il rnal ami cnki', and the raniri- works well with cltliiT. It i.s really a Home €oiii(ort. " .1. T. Druinniond. <>f the Mrnniinond Tnlmcco Co. does not hesitate i.isav : ••It is Jinpo>nilde to oonecive of anylhin^ belter in llie eookiii^; line.'' Win. K. Iliirr. lati^ I'le^iilent of St. I.oiiis Na- tional Hank, writes : ••'I'lie ||on>e t'liinfort is in Jill essential iinalilies the lii'sl arlielc we Iniveevcr hud in our kitelieii. ' Mnt. F. McClain, Sen'etary Kplseopal Orphans' Honic, asserts: "Our Home Comfort |{an);e has for four years been in I'onstanI use and has given entire Hutlsfuction." Loonlmrd lloos. the well known fiirrior. writes: '*I tieldoin recninmeiid an arliele for another's UM-, bill I will say thai the Home ('mnfort is su- perior to any similar artiele iiianiifaeiiired." Peter Oakes, whose name snjr)r<'sts sweet ♦hoiijjhts. is xpericnce with the Home Comfort Han^e. after more than nine years iisi", proves it to be the be-t, <'ookln(; apparatus we ever had. It slamls tire much better than aiiv other and consumes less fnel. SVe (lid not spend live cents for reiiairn during five yettre.'" T). C. Nngent. of Nugent Hios., nayn: "t)tic(> more we are well pleased; it, doen nil you claim." Win. K. Hyun, of Scruggs. Vandei^oort A Har- ney, writes: ••It is the most « xci^llent article 1 have ever piirchuited, und is most happily nauied Home Comfort." l)r. I-aac \. I.ove. the well kimwii physician of till- city, savs: ••'I'lie comfort and bappincHX of the bi'me i.1 cerlainl> ^nb«crvi'd by tic possen- sionolihe llnoK' CiiinbH't Itani;!'. .\fter a hoiise- kecplMi; experience of I'leveii \ ears, my wife had suffered niiiii' or less hara^-nient and aimnvunee cb;ir:;ealili- to various smisot lookini; oiitlils, the blame li:ivin;; licen \\roiii;ly loc:iled in the lumsti. line by dc;ilcrs in nii-.iii-faclory slovc-. (tnr kiti'lii'M hail lici'oMic -iicli a •thorn in the tbsh' to us that MallocK » prolilcm 'l* life worth livin;;' -ecmid likel\ to receive a nc;;ative deci- sion. Our attention was irnecicil to the claims of your Wrought Iron Ifanirc. and lh>' purchase of one wassoiui an acconipli-lied la( I. 'I'lie ri>ult':' In every way satl-factiuy. Our cooks no lon;;i'r leave us. A shadow has dj.appeiired from our home. Life is now worth livln;;, and the llomi^ < omfort is a lii\ur\ we loii!; Iiavc sought in vain. Ovcrdried biscuits and nnibrdoiic fowl-, that u>ed to \'e\ us. have di'-appc:ircd up the jiinocent line w hich was , we think the Home (oiiifcut l!aii>;c the acme of perfection." 1). Crawford s:iys : '"Witlioilt exci'ption tho Home Comfort is the be-t ranu:e I have found during my housekeeping experienci-." A.Wiyl.of the Dozicr-Weyl Cracker Co., wiya: '•'i'lie Home < oiiifiut lian^'c in no niytli but a reality — a huuscholil trcisiire.'' .Toneph (iarneatl. of tfie Jos. (Jarncaii <"rack(>r (Company, says: ••You are at liberty to use my name, as my Home Comtort Itange has proven highly satisfautory." f't>l. Joseph Hill. Superintcndi'nt of the Van- dalia |{:iilroad. writes: ••Our Ijonie Comfort Itanjrc is an atiriictive piece id kitchen furniture. It works to perfect i(Ui. and I aiu glad ul tile op- portimiiy to recommi'iid it." W. H. Cogyfi'sw ii. ireliiht .\j;ent of the T.aek- awana Line, say^ .('■...'•ciilly : ••Ib-yoml iiueslion the best in use." I. IF. HrownX Co., Ih^^ enterprlslnir publlshen>, vsiile u>: ••'rii:il lhc\ tind but oiie \crdict in re- g:ii'd to the Home Comfort Kaiige." Marlnun I). I.ewl~. late Publb- .\dminlslnitor. wtitcs: •'! haven-id the Home < omfort Kaiige n -iiitlcicnt !en>j;iliof li to know that nothing bitter can be procured. " John I.iiid-ay. Chief F.nglneer of Flro Depurt- iiient of St. LiMils, writes: ••It gives ine ureal pleasure to say thai we have one of your Homo Comfort Itanges in Use at my residence. •JTO? Walnut Streit, and It give entire salislaction. Mrs. Lindsay i.'i very much pbased with It, und can recommend it as u great cumforl to any liiuni'." 'i so IIOMK COMKOKT KANOK COOK HOOK. C. Shiilrr Smith, iho Civil EnjrlncT «h(. l.iiiit tJK^ SI. <'li;irl.s Kij.ip., urilfs: ••TIm. Hoiik; t^oinforr l!,in«.' i- >ti<.iijr. wi II iii.iil.'. ^illl-fll.•l<.l•v, und (lot!.x lu work willi c itiiiiily iiiul illsimlch."' llPV. John Snyd.r. P.i^tnr of flic rimn-li of tlio Ml'S.sij|ll, s,.,y^.• --.My II . .IIK' ( OUlf, III Iflllli:.' IllorO tliiiii iiM'i'ti every lci|Miiiiiienl, iiiid in .verv piir- t ••iiliir it hufi jfivei) i;l..v.liiie aiul iierfeel -ali.xfiic- tlon." Louis (ilaser, SciTcfarv Flonic for Affod and Inllliu lHlnelile<. ;|r„-c'S..lel|e|-.i|i.\\enile. wiiles : "Olir hll|>e|'illlen II- lliat lie iM ve.-v well salislled Willi llie lail^'- lh,ll;r|„ „f you, Ulld that it liieet.s ail l-ninireiiieiits." «-. (■iiiss; III)' Irallie MaiiMH-er, .1. Waldo- tho Tri'a.«mer. IS. I'. .MeMonald; the (ieneial Tiekct aixl I'ass.iifrer Apnt. I. .\. Tavlor: the Kc- riiveiV Seeielaiy. .1. 1|. Jliil; and' 0. N. SU-vcns, I'lirchaxiiii; Airciit. riiri'hanlDg Agent John Matthews, j'astor of St. JohnV Af !•' Chiireh South. 2!H);i I'iiie Siieet, says: "We havii had our iaii;;e ion;; enoiiirli to lest its value, and J must say tliat iiiv wife i> deli^rhled with ii, and says lliat it is well iKiini'd llmiie ( 'luiifort. as it i^ all f hat any housewife eoiild desire. J t deserves th(! Iiighest eoliiiiieiidalion." S. Season^ood writes: "In reply to your In- quiry of .May Clli. I he;; to sl.ile Ihai weare i,er- feetiy Mitisfh'd with your Home < ,,iiif„rt Uaio>-e It has saved lofsof eoal iiiid loisof advert isiio' for cooks; wc would not he without it.'' " Mrs. Uarrli't M.Tutlie. wife of the nishop „f Ule kpiseopal Dioeesenf M Issoiiri. wriles as fol- lows : ••{ have ;;r..al ple,isuie in statin- tliat on., of "'<• II roinlort i;aii;;e. of Hie Wroi|.r|,| Inui Kan«e Company has lieen in use at our liou-e for two and a half years, and tliat it lias given us «'ntire satisfaction in every partieulur." John I), Shaffer. Supt. House of IJefuge. writes- "We have lieen usinc a llonie C'iuiif,.rt'"|{aiip-et. and I consider it l.y far the Im-i on tlie iiiarkei. | have nofeais in rci-om- mending ih.- Uiou-ii' Iron Itangc Company to all w ishing lo purchase. •• i J ' J. L. li.dand. Stnli(Mier, wivs: "I consider the riliigelhave ii, ii-e perfect; and would not hu W»lhou(|||inj at doiihle ihe co^t." I he Hoard of M.ina-rers of VV,''• , ■■*^' -lie lo ad r lestimonv in favor of itic Wrought Ir.m Kange hongl.i of vour • ■st.ildishnient a short lime ago. || has Kiv.-n im • '"'"' ""'i^ff'eti.ui in every particular, and w« are very well pleased with it." .T..J. Harty If.etor of St. T.co-s Cliunh. a;Jrcl and .M ulianphy Si.eets. says : -The Home ( -om. Thomas ()-|{eilly. M. I).. tesiHIps: »'! hive used your range for over a year, after a Ion-- ex- perience Willi ranges of other makes. I can se,. no evidence of wear lo imlhate one year's use' (•oi,..:e.,uenlly it must he duiahlc; and my cook! w!:'i lias lieen in my emplovnicnl f(u- many years H»> It works Willi greal.'r economy of fu.d and much more uniforniiiy than any other alio has eook«'d with. I). l.Outton. Chief Siirg..on Mis.sonrl i'.u-itio Kailw ay system, lospiial Kcparin.ent. finds ih.. ranges all that is dain for ihem. and sayssoTn the fo lowing terms: -The Hospital Department of his system has hecii so Ihoioughlv pleased with your ranges that ii uses no oiIi.t. " WV hav" one in St. I.oiiis Hospital, one In .Sedalia Hosr.itjii' oneea.-h in l-orl Worlli and Marshall Hospi(«|s and expe.-t to pill one ill I'alestin.. Hospital when satisfaction; they are ...o, leal in fuel, perfect in cooking and do not render our kitchens imrea- sonahly hot; hence if is easier iip.ui cooks than any other range we have tried. !„ ,erse. we ur^ sa i,fled. and can honestly r mimend th.uii im heing perfect for culinary purposes." Kdw. Devoy.of the firm of Devoy.t fV.iorhorn, end,.rses as follows : -We are using ,me of youP oine ouifort Kan^rcs ,he last two years, ui.iive aie well pleased with 11. It is as good as new to- day, and gives satisfaction in every respuut." K. .V.Campheli. ex-Lloiitenant-r,ovpnior, and I'llollerof Ihecily of St. I.oiiis. says • ••«'» • It'll ■i.^'iijl ixtx.. ..r . .... ■■ ,. . ■ T'vr l.avc use.! iMie of \ our Home ( oinhul Kan.res f„p mme llian two years, with entire satisfaction' It n every p.utieiiiar. and it is in faot filly a lioniuComforl." is a siicct w liat its namo indicate IV.il le'lh'.' ''VT.'""^""', ^^'""'ff '""I IransmiltinK this testimonial to ihelr supi-rioriiy." * Sirs. J. C. Orrick. wife of J, c. Orrlek. luH) law partner of the Minister of Hie Interi.u-. fien. .1 W .Nod.-, says: -I hav u.sed your Home Comfort JJangc for more tlwnayearand it has pi-oved enilrely satisfactory." " piovea M (irillln. Cit Pass Agt. Mo. P. R. R.. s„y.s: I take pleasure in - ving that the range i hought fillVh. Ih' "n"" r'"' l"'rf"'''^'"i^''"'llon,and fiill.\ JiiMitles all claims you make in its hchalf If I could not gel another one 1 would not, sell it for three limes what it cost me " lloMI. COMKOKT KANdK Cook nooK. HI riio MimsiiriT!* iif III!' liirln" IndiKtriiil llniiii', ;is V. isihSl.. wiilt-: •llMvlnt: ii-r.l mhi- I|i>iiii> i.'i\.' iiiir(i|iiiii(in cil il- iiiiiii.\' i'XiTlliiiiii«. Uiir f:llilily iivrriii;r* siMx |MP-iin.. 'I'lic i:IMi:i' ilcicj* ill* work ln'iiiiiifiillv ami !< |ii idcilv -aii-lai'imv ; ilri'4 :i r-iiialli r (|iiaMlily i>r ciial timl uivr- tar licl- tcr scrvirc lliun nt\\ hiImt .*ln\c nr iaiii;i' wr liuvi' ii^fil in llic Iliirly-Hix yt'iirx nf mir iii«tiliition."' Cliiis. V. .loy. Piividtni Klli^ dull. -ays: ••! rtf'sirt' to rxplc's.* Ill Mill my ailiniiatiiiii iif llir <'li'<;:iiil kili'lii'ii iiiillll yiiii liii'iii>lii'i! tiir Klk<> <'liili. Niil Hilly i- llif laijii' iliiiilili' rinijji' |irrfrrl fur nil |iiir|iii-^i'>. Iml tlii' rarv hi;; and >li'ani lalilr mill t'liari'dal limiliT ;:lv(' rnlirr satUfactioii.'' Fnink Onicnnlf. fx-rri'sldcnf St. Loiii* Mcr- clianls Kxi'liaii;;r. say-i: "I liavi- Ihtii ii.-lii^ ii lliiMii- Ciinifiirl ltan;;r fur many yi'ar>. a!i(l it lias nt'Vir faili'il to ^ivc iicrfcft KUtisfai'iioii."' 1"'. W. I'araiiiiin- writ!''*: "Tin' kilchiMi of my n«'\v rcjiidciicr, |li;{;l Woimlnsirr I'larf. was i;alcil too Ktnall liy si'Vcral liiiiisfkfi'|nrs; Inn \\ Inn llii'V saw il fiirnislifil willi ymir ni'w ran^i', il Iimk up wi Mull' riiiiiii and \va^ so i'oni|iart. Ilii' vrrdirl is •|il<'iil> lar;;i' inoil^li." Tin- raii;;t' ;;ivcs cxii'l- Icnt KUtisfacliiin. and I khciTdilly ri'couiiiu'iul it u)! b('in<; thu licst In the niarkcl." JuiiU's E. Wiilirow. .Iud;rc of Cirriilt Court, wrilr.x: "Onr of your Wioii^lit Iron ltan;;i-i lui.-» Jiccii nsi'd al my ri'«i(lrni'i' fur Ilir |ia.-t yrar. and I <'an safi'ly say lliut it ha.s iirovfd vt'ry siiiisfai-- tory."" " The Sisters if St. Mary. 15*1 Paidn St.. way : ••W'l- liavt' in iisi> your 'iM.M' (siMii-ii-lioli') IIoiiH' Coinforl Kiinp-. and wcari' ;rhid lo lii' alilo to stall- Il ha- ;;iy('n <'titiri' salisfactiuii.'' Ilii^'ii MiKitiriik. of Har)fadino. MrKltlrick \- <'o.. \Vlioli's:ili' Dry tiooiU. writt's: ••Voiii ran;;^ jfivt's ijood salistaclioii; ffunuiiiicul in (ilid uiu! docK its work wfll." K. Anson Mon-. iimlvr date of Atiril i:l. l>iX'.». writes: ••! have liei-n iisin^ your Wmuiilil Iron Kaii<;e ( tnr hard mal ■ alioiit -ix iiionlhs. and take pleasiiri' in sa\ iii^' il iloo ;;iiod work. tuiJ jfivea entire .salisfai'lioii in every |iartieular." Mrs. Silas Heiit. under dale of June l."i jH.s'.t, writes: "Il irives iiie iilciisnre III ri'eommend your llouK- ( <>mforl Kan^r. » liicli. in a trial of nearly two years. Iia- iiruved v iv sali-faitory and eeunoinieal uf fuel Iteyoiid :iity i'aii<4(' 1 huvt! used." iiisliop itowiniin, nt the .M. K. rhun-h. under date of .lannarv J. IMIHi. writes: ••\iiiir ran^e is entirely satistai'l<>r\ . Mv faiiiilv an- miii'li |ileased witll it. ■ ^ '__ J. W. Sliepanl. Seeretary of the Mis-i'^sippi V»lley Dairy ami i reaiiu'ry Associalloo. No. tiiMI {hl« and the heat In the two ovens works udniinilily, and is -o simple in its uianipiilation ati not to ri'ijulre more liiaii one les-oii for the cook to tborou){lily uiiderstaiid it." \\u\. II. 'I'hompson, t 'ashler lloiitmen s i^avinK ll.'iiik. Manh u'll. Isv.i. sa\s: ••! lake ;;reat pleu»- iire ill .'i.ldiri'.; my ii">timoiiy to the loni; llti> h iIiIiil;- per I haven't lii'ard from tim 'inisires-> III the kili'hen' sinee she has had the lios-ini; of a llumi' t iimlml (now six months or more). I infer that -he ha- no ;;rli'Vani'e In tile, and till- i- the lii'-t e\ ill I' me i for w hieh I am duly thankful) ol till' eMi'llrni f \oiir r:iii(fe. It is proper also for nil' lo slate that diiriri;; the |iast winter theie has hern a iiolii'i alile di rri'ase in the demand- mi m> eoal pile, iiinl I am informrd hy the iiiok thai -ho nixor haiicllrd a lani^e w hieli eon-iimeil -" liltlo fuel. Allotfel her. dear sirs, while I wonldn'l like In po-e a- authorily ill suell mattirs. I tliink I am in a |io-ltion to reeommend your ranj;e, and I niihi'-ilatoi^lv do so. over any other eookin;; :ipparalu- we liaM- i-ver tried Hi oiir house." I'. !•'. Ilnrke. Seerelar\' and 'l're:isurer Illinois A St. Loni- l{. I». < o.. M:ueh ■.'."i. Isxn, says: --I lake pleasure ill lieai'in;; li'-liiniiny to I he -uperiority of your llome I omfort liaiiLCe. We have had one In ii«e ill my family for six months, and :l ha- heen found complete in all its appointnnnl-. uixin^ entire satisfaelion. My wife Is ihaiuied with il." K. II. Shiiltz. I're-ident Shull/. Shdtlnjt to., reeoiiimends a- follow-: "lla\lnK used one of your III • Coinforl l!anu:es for -ix month-, and haviny: -een other- iisid. I l:ike plea-ure in -ayinjf il ha- yiveii entire -ali-failion to m> -elf and w ife. I I'on-ider them a saving troni |i» per nnt. to 15 pereeni, in eoal over other riinjfes I have used." Fe-tiis.I. Wade, late Seeretary weinher :«)th, ■ IXHM. w rlti'-: "I an h pli-aeil w ith the lloiiie < 'omfort Ifanvfe. whiilt ha- heen in n-e in my famil\ now for alioiit ihree years: lia\ In;: proved itself very sali-faetorv in e\er\ re-piii. Iieing i-eonoinieJll in the ii-e ol fuel, a -pl«'liilid Uaker. and. Irom niv -t.-indpoiiit. it is the he-i and iiio-l «-om|ilete f;iMiil\ iaii;.;i' that i- now offered le (he liilhlie* ami I liavi- no he-llalion in I'lidorsln;; it in the stroniri'-t posfihli' iiianmr. Wi-hiiij; yo-i tht) jjrealisi -iieeess In >our liii-ine-- n this line. I leinaie." etc. D. D. Walker, of the lar>.'e Importing Drv tiooiis llou-eot i;iy, Walker At 'o.. says: ■■'I'hey are the iiest 1 ever saw." M. W. Taylor. Aunt, flenl. Frt. Agt. Vandallit Line, says: "It affords me ;rreat jdeasiire loi-ou- tlrin your riionimindalion of the Home i omfoit Haiiy;!' we have heen u-in;{ now almost threw years, and it eeitainly 'IIUs the ^ill' In every pur- tleiilar." « X'2 HOMK fO.MKOKT KANOK COOK l»OOK. { „, . ^r. r.ofiM. Mo., Mnv K!. lM!(i. WiioroiiT litoN Kamji; (K.. si. l.ouiM. (lenthmin |{«|)|yiin; l.i viMir.i of the (illi. \ \w" lOHiiy thill it will ;riv.- III.: -rral plciviir.. |„ h,i7 II) you ihiit till. inii«r wlilrli wi. I.oiijrhl mimii.'- Ullnj,' OVIT U V.-iir ll^ro hils ;,rivcM ••Mill. Ill ,.,lti,M- faclloll. II U till- lll.l^l ||,in;r |„ ||„. W.IV of 11 Htovr or run-.. Hint w.. Imv.. ..yir lia.l: ii'ii.l in tlicsn tini..-.. wli..ii 111.. ••>.rviinl-;rirl <|ii<.siion" U ut »* licljrhl, nil. I lii.ii>.k..c|M.|s an- ko oftni witlioiiton.., I hav.. Iiii.l to inl.rvl..\v llii' run.'.' on H..v..r.il o.■,•,•l^ioIls iM.is.iniillv. and iniisisari cannot lind u slii^l.. faiili In ii. " Yours truly. \\ . W. SVI.VE.STKH. ri7;{!» Ciilmnnn l'ia<'<.. St. F,«)iis. Mo.. Mnv 25. l.soi WnorniiT Ikon W.ksuv. Co., st. I,oul.-.. Umtlemen I lak... iilcasiir.. in ht.itlnL' thai I IiaviMis...! your llltlii.. C.uiifort Kan.'., in funiilv ••ookinjj. an.l it liilji y:iv..ii |i..rf.v ov,.r .mi.- v..ar, and have had a .hame to test it in .'verv parli.ular For roaslin;;, liakin^j nn.l broiling', "in fa.i anv kind of ..o.ikliif,'. it eanr.ii li.. ex...-ll..d. W,. t|,..re fore cheerfully recommend it to any on., wishinir a flae range. Kespeetfully yoms, ^ t'l.VliE KllSKlNE. 401'J West Uclll'lace. ••^T. '•'»•!-. Mo.. May 1, I S9I. WiioKiiiT Ikon Hanuk Co.. st. I,..ui.s. UinU(mrn-~\\\ reply i.. v.mr I. 'iter of imiiiirv if pleasi.s III., lo slat.- that our Horn.. C.,nif.')rt Kan;rc purciias...! .if yon in jhMd has prov..! |.» |i.> all that you ili,.n r..pr<.M.iii...l, an.l that it Iiuh jriv.n us ..iitir.. Katisfa..tl.m. I hav.- no ..l)j....|i„„ I" v.Mir niakiny: use of \hU lett.'r as a wIm.I.. In any svay that it may s....m s..rvl..«.uhle to you Yours r.'sp..cifni|y, itoBT. IUkci.av, M. I). „, . ^T. r.oii).. Mo., Mtiy4, H!)|. ys Koi'oriT Ikon Kaxok i ,,,. st. |,.,iiiM (h-nthmni^^ VVh..n rightly iiiaiia;;...! Ih.. I|..ii)n (.omt.irt Han-., w.irks h.aulifully : is ......nomi.-al infml and uniform in its r.sulls- .-..rtainlv th.» l«'Nt I have ever u.sed, and l..avin- iioIIiIiil' I.", de- **'■"• Mu.s. (J. A. Uowman, 2(124 VVusliinglon Ave. .St. F,of IS. Mo., May 4, Hi>|. WiioroiiT Ikon Kanok Co.. si. Loui.s (ientlenwiX hav.' us...! on." of vour'ranLr.-.s for about four years, an.l f.mn.l it entirely salisfac- ■ ^vhat iu name i npli..s. ••Home Comfort." and under no eir..|ini- slan.....s would 1 do without it. As a saver of fuel it I1U.S no e.jual, an.l the oven is just perfi-et. Mils. a. v. t'llEKHONNIKIl, 3ti27 Finney .Vve. „. . ^''■' I'Oiris, Mo., May 18, 1891 \MlOt'. F. AimiNijTON. TP„ , ^'^- I'Ofis. Mo., May 20, 1891 WRotmiT Iron Hanoe Co., St. Loiii.s Urntlnuen-l lake pl,.asure in slating that I am entirely Hatisli,.,! ^vi|h your Home Comfort l{ang,.s. as wel for baking, I ng imd g.-nenU cooking as for its .•l..aiilin..ss an.l th,. ..vr-supnly of hot water for my x'cond-storv ball.-rooin. i ours truly, A'lueut Knei.i,. -——____ AiohiU'ct. „r. . '"^T- I'Oii!', Mo.. May Ifi, 1891 Wrodoiit Iron Hanoe Co., st. Louis n..!.Hv'f/"'" ''■''"' '""«" ' l>""''lias,.,r from you neailj two >,.,„•« «go ..ert^iinly surpasses any- thing of the kin.l ever u.se.l in mv family. 1, Is a •I lick an.l even baker, and furnish,.s us a boimti- ,; "'•»* -r " '"'•. ^valer for all hoiiselndd pilr- poM's. Its ,.|eanliness alone deserves the .'rati- Ufle of all good h.>us..keepers. and to own a Home Comfort means to own a treasure. Kespectfully, Chas. a. M. Sciiliebuolz. I!l)Mi: COMKOHT RANOR COOK HOOK. M St. Lorift. Mi>.. Mnv it, ism. WnOrtSIIT IllON IfAMiK Co., .St. I.KIlls. (Iriitlniien Tlic Ifniiir"- «<• piinliiiscd of you Oilcihci- 111, I.vslt, li„s l„.,ii ill niii.hint ii-i'. iiiu'l U M Kii'iii surcrss. Ii nffufils \ih |i|i;i..iiri' In rccoiii- iiH'iiding Httinc, Vciv irsp.iifullv, 'I'. ]{. I'ri.i.m. aiHw Hiiisr.T St. St. Lot in. Mo.. M;iv .-,, IHIU. WiioriiiiT Ikon If vn«;k. ( o.. m. I.onis. (r('«(/('mc)i— 1 |iiii'i'li,'i!i<'il oiir (if your riin>;i'H Kovciulicr II, iss'.t. 1111(1 iiiu'-t ^iiv 111' my (.Npcri- «'iifO(if twciily yens' liou»ik<«|iiMu', lliis U llio lic-Kt rilti;;.! [ Imvr cvfi- 11-1(1. Your Home ( olii- fort Kivi'M iicrfcci siilisfncilon in cvcrv would HMO no oIIkt. Voiiix, riiAs. ckkiikii, 37.V.I l''iiin"v .\vi'. '•'i"'«i; St. T.oiis, Mo., Mav IJ, IS!)|. Wnoi'oiiT Ikon ItANoi', Co., ,si. I.oiiii*. (fcittlemen— I dfsiro to fxiircs-i the •^:iti>fiii-tioii of myself iiiul fiiuilly willi llic \Vi..ii;ives I'litlni Hatlsfaclion .o all kinds of cookln;i, mid also for the larj;e amoi nl of hot water It furnislicM to both kiiidtun and liaih room. Yours resiieclfully, |--' Locust St. St. Lot ir<. Mo.. May -1. IM'.H. Wnot'OiiT i -. ilAN. 2U0."> Chestnut St. St. Lot I-, Mo., Mav IS, l.sltl, WnoiiiilT IllON KamikCo.. St. Louis. Uiiitlfiiii-n .\lttr one year's constant ii«e and oli-eiAatloii of the It. iiiiie purchased from \oii. | am much pleaded to -ay thai it has jjh.n .iiN faclloii III e\ery re-| I. and as I;ir as hakiiiu', clH.killir, ell .. I e;iine-||y |i,.|ie\e It i^nuiol lie ex- celled ; iind another advanlace is th.il llie anioiinl of fuel consiinied Is very i leiale; and In con- clu«loii will say, would clieerliill> reeoinmend the Home Comfort to all who anlliipale buying a ruiijre. Yours imly, TllKo. ScilWKK, ST. Lot IS. Mo., Mav l;l, Is'.M. WllonillT IliON |{\N(iK Co.. SI. Louis. tlfnthmrn II i- \\ ilh pha-ure I te-llfv to llii» excilleiice of the |{,iiii;c | lioiii;lil of mhi som« six inonlhs since. Il is siiiipK iierfecl m- to liak- ln;r and jrcneial cookliij;. and (piile a "aviii;; In the item of fuel. I I.'ikejireal pleasure In showln);my llanjje toin.v friends, several of whom are now in a ponilioii ti» jiun me ill certifying to llii nierlls of Ihe lloino Comfort ltuil);e. IJespeclfullv \oiirs, l>. II. Ml CosNU.i,, 4111.'. .Moixan St. Si. Lori.'^, Mo., Mav II, IH'.H, WlloroilT Ihon Kan<;K Co., SI. Louis. Itfiitlfhini I h.iM- ii-ed your |{aii;;e withihe ut- most satisfaction for baking as well as nil ■ kiiii^ purposes, and llnd It also a ijreat saver of fiieL Il affords me j;reat pleasure lii reconimendinif it to any family in need of a llr-l-cla-s ran;,,'!'. Yours respeclfully, Al>\M II. HoTll. ;i.">JJ Chesinut SI, St. Lot i«i. Mo., Ma> ii. iHltl. ■Wiioriiiii IllON Hanok Co.. St. Loiii.s. (iiiillimtii I Like plca-iire In slallnj; thai my wife is well plea-ed wiih Ihe Home Comfort Kan^re. It drives eiiiire s;ilisf,iclloii in all the cs- Kcnliais, such as liakliiir. hoilinif and i;enenil cookinj;. I ean con-i-ieiilly ri i (PinniciKi your lloiiiu t'oliifor! ]ian;;es to the piiMk'. Yours very truly, W. \, /.I KOHKI. TlIK IIOMK KOIt .\<1KI> AM> InKIIIM If^llAKI.ITK.i, 1 Hii.'lJ S. .leffel-oli Avenue. ( St. Loi Is, .Mo.. May II, IHlH. WlioviillT Ikon |{a\i:|.; Co.. St, Louis. (Irntlt'iin'ii Our .-iipei inleiidenl informs us that he Is Very well s.ili-lled with Ihe ItaiiKc bought o( you, and thai II n is all ret|uireiiieatii. YKiirs vi'rv truly. Lot' 1» Ut.A.'^KIt, S*r. Si. Lot I-*, Mo., .Tune \1. is'.U. WlloriMIT luON ItAMiK, Co., SI. Louis. (liHllemrn— Having ii-ed one of your AVroiijcht Iron Home Comfort Itaii^es for ihi> past seven monlhs, I lake jrreat pleasure In recommendinj{ them to anymie conieniplaiin^ the purchase of a raii;rc. 'I'liey are cerl.ilnly all I hat is elaiined for them by the m.'inufaclurers. I would not want to part with il under any circumstances if unable to pur- chase another. You have my permission to publish IhU letter, If you so duitire. Very truly yours, WlI.KV Miniil.KTON, 3.50'J Franklin Av«. '■•1 «4 llnMK « OMKol'.T UN IK cooh IIOOK. f^r. r,.Mi«. Mit.. Aiiir. 10. iHUi. WHdinilT ll!«)N lUMiK (■(».. SI. l.dlllK. titlltlriuin I :llll -o Wl'll |ili';|.i'i| Willi III)- Sifcl It.lli^'i' I |iiit'i'li;i-i'il of MMir r(.iii|i;iiiv l:i-l .lllllll- iiiv Ih.'il I (j.-jpr 1.) r\|.it-i iin >:iii. flic lion In yon. Yftiir llonii- ( oinforl K.iiii:i' K m -ririil fin'l wivcr. \Vi' (ill ok »lili iwo-lhlnN ihi' iiiiioiinr of roiil lli.il my for r nin;jc ii-i'il. A -|ilrii(ll(i ruasliT. lis lijikin;; qiiiilllif^ " ixTfccllon." A fll>l-rl:i''-i look. Il.i Ilili'M iirc lirrffi'l. || >||ou« no >l>;ii of WMijiliiK'. lor hiuipliclty of opiruliou it Ih iiiiiiiir|iiii' li.ivc ii-cil ••ilino-t <'Vi'ry kiliil of iiiii;;(.. lull I have foiinij llir JIoiik' <'oiiiforl Ihi' Im'>i of any I liax.- cvim- ii-imI. |i liakrs iiirfcrlly anci coiiMiiiif." li>i coal tliiin iiiiv I havcy.-i ii-rd. In fan. | Mnrl il a iilcasiiic to ""'• '•■ Al .ii>T Kol'l'Kl,. t'ook of ihf Clirl-liiiM Iti-oiluTN" Collf^ff. St. I.nim. Mo., Nov. 7, \m\. \< I-OI'OIIT lm>N IJanuk Co.. si. I.oiiU. '.' Uhmni Some Hini' kIimc voii siipp'lcd lin <' ii' line of your lar;;i' IIoiim' ('ouiforl |{aiij;f.>-. ;> I.-" Kliiiply sii|,..|l.. MJvrs .■iilirr Halisfaillon no : .ml Icavct Hull- lo (Ir-hf in llic line of ' ^>'''- Yours HiiiiTi-fly. Itl'io. I'AII.IAN, I'rcsldi'nt Christian Hrolhcrs' College. St. r.Diis, Mo.. .Iiilv 211. IS!»2. H'llOIOUT IllON IfAMiK Co., .SI. |, Itaiijr,. ill .■xlsieni-.-. Hespeelfnllv, Mus. H. B. irAYs. Wt. I.ofM. Mo., .lulv 21), lsi)2. AViionillT IiioN Kamii, Co.. St. I.ou'is. ihuthmni In reply io yo,ir iiupiirv (miehlnir le USI- of till- Kan«e purehasi-d of ytiii .Mav 2llh "'"' Ihus far it ha.s };lven iis en- J{espi-(-|fiilly. Xatiian KaI'FMAN. Wt, Louih, Mf>., .Tilly 28, 1802. W iioroiiT luoN Hanuk Co.. si. Louis. (/(■Ht/cmcH- The Kan>;e piirehas.-d of v„i, li^t Fel.riiary ha« been ami is still entirely ■milisluo- toiy- Y'ours resiieelfiilly. Mi:.s. K. HoiiVN. -1101 .Morgan St. II s|. I Would say tire HUtlsfuellon. Ht. Loiiis. .Mo ,,, . "T. Loiiis. Mo., .lulv 2(i, 1892. WllOiroilT [HON Kanok Co., St. Louis. (fnUlimen \ hav.- h.-in usin^; voiir llomeCoiii- fort Kaiijfe for some time, and tind It satisfaetorr in ull ruspeuU. Ri-Hpectfiilly. •1. Ki.orK. *118 Luelode Ave. ''^'■- f'Oiis. Mo.. Aiij;. 3, ]8!)2. W itofiiiiT luoN Kanok ( O.. St. Louis. iJrntli'men 'VUr ISaiij;.- I I ^rhi of you Febru- ary 2d. |S!C.'. has given miie sati'-l.it-tion in every respect. Yours respei-ifuMv. ClIA.s. KlNTZMAN, 1U08 Ann Ave. St. Loiis, Mo., AiiL'. l, iHji-i. Whoioiit Ihon HanokCo.. si. Lours. (Ifiith-min In r.-ply to your favor of .Inly '>Sth IS'.I-.'. 1 will say that the ||.>uie Comfort 'Uan.ro bouirhtof you has given entire sallsfaelion. and wi- would r.-eoniin.-iiil it to anyoni- d.-sirin;: to hiiv '"•iinKe. I{espeetfully ymiis, JoiiN IIaiitman. t>l2 \. IJroadway. St. I.oi-i.m, Mo., .Tiily 28, 1892. UliOKSIlT IltON KanokCo.. St. Louis. Hiiilhmni I wish siiiiplv lo add mv word of '■'''■'"" nilali.m to the manv olliers yoli have al- ready leeeiv.'d for your Home Comfort Jtan-'es. nelln.l lh.< ,me purehas.-d of you a short linm sine.- gives ex.-.-ll.-nt sallsfa.-llon in i-verv respect 1 hink particularly it is very economical in tbo fuel iiue. V eiy respectfully yours, K. \. VVinoiiT. ,,, , St. T,oi:i8, Mo., .Inly 30, 1892. WnofoiiT IifON IUnok Co.. Si. Louis (hHtle.meu \ take pleasure in announcing to .voii thai I am ph-ased with our I{ang.-. fi is Irst-cass in baking, boiling and general cook- Ing. I clieerfiilly r.-i-oinmend it lo all. Yours truly, J. MiLLKK. Ih.MK (OMKOHT HAMil.: (ii.tK Ik.oK. 8A M. I.oi |«. Mo , .liilv a.S, ISifJ. Wkoi liiiT IitoN |{ Win t c... SI. l.oiiU. litiilliiiiiii - \\f liini' ii->(l ymir iiiii;;i' wllli u ;:r.iil (li'.iliif »:ili-fiiiliiin; ii-> a'linktr ii I, |h'|1. ■ i ; iiioic icdiiiiiiiii'^il ihiin iiiiv oihrr hhix- Ml- liu^r lirrt'tofoni um'J. Voiii*. FUANK \. IIn.lillMi. ;t:!i;j Mur^Mii si. St. r Mo., .liiiv -jM, is'.tj. VVHortiiiT IiioN lUs . Si. I.oiiii. Iliiithmrn lliivliiK l...iij{lit of Mill a HnliH- <'ri\.'ii ii4<>iiiiii> si»li.-fiiii. \\i' i\ ifiilly M'inimii.iKl it III, ill (or li!il»lii;:, r(m^litn;, mill lii':ill;i:r unli r fur Imlli- rooiii. mill iiUo jjctirnil ii-ii-; it i« i |iirf«-(t lioiiii' comfort, and in wi-ll niiiiiiil. Yoiirn Iriily, I'Uf.^K^ ( 'oM.ov. iilUJ Kmuii* Avi'. WitoiciiiT Im>N Uanuk Co., St. T-ouU. Ufinlemen—'lUf llniiii- t'oiiifort lliiii);i> l.< rlcliily mil I. It ifivcH jiirliit Kiiii.-fuciloii. 'I'lii' ovi'ii hi'iilM ciisily. mill i cliccrfiilly rcrolii- inviid It an thu bu»t ran;:'' in Hit' woriil. Mic^. Y. S. M. Ituii.K. •M-il Ullvc Ht. St. I.om«, Mo.. Aii^r. 1, i,si»'.>. AViloroIlT IliON ]! AMiK » O., SI. I.ollis. Hentlrmi'H In mi>\viT to your ini|iiirv. \ take pli'iisiiic In i.lalin;;lli:il llu' lii>iiii> CoiiifoVt Kan^i' lioiiiflit of Villi Is ^tiviiiy^ iMiliri! hatihfai'lioii. | hliail aiway.-* rccoiiiuii'iid It to anyoiii- ilc.-.iriii^ to |Mirrliai'i> u riinjfc, Mies. t'. I,. Ill XCIIMAN. Aim Cook .\v.'. •^T. T.of fx. Mo., ,\ii;j. 1, I8!f2. WuoroiiT Ikon liAMiK Co.. SI. LiiiiIh, liintlemen — \ lirnij;lit a raii^'i' fniiii you April 1st. anil I am wcil plcasi'd with It, and can rt- fomiiu-nd it very lii;;lily. Voiirs truly. .J. I.KVV. Cor. Sih & Franklin Avt«. St. I.ort'. Mo.. An-,'. 1. 1«!»'.>. AVuoriiiiT Ikon Kanck Co.. si. l.oniH. Uriilli'inin — 111 ri'ply to your Irll'T of tho 2sih of .Inly, wo ari' well pli'.i«fd willi your llniiit^ Comfort 1!;im;:i' for our liakiii;;. Imilinsj ami i-ook- iiijt; \vi! diin't want anylliinjj lirllir. anil wi" ri'roniini'nd it to anyone who i^ in iii'rd of a I'ookinjj stove. W'l' trivi' you permission to imb- lisli our ri'i-oiiinii'iidalion, 'i'ruly yours. liK.NKV Wm. MKVKU. St. Loiis, Mo.. .Tilly 28, 1892. Wkoikjut Ihon Uanok Co.. St. Louis. OfnHfmen~-'l'\w Home Comfort Hiingo in use In my houne gives perfeet satlsfaeiion. Kogpeetfiillv. W. M. WUAY. Si. I.oi i«. Mo.. Aiitf. 7. I^fJ. lIoMK CoMKiiiT IfA.MiK ( «».. SI. I.iiiil,.. liitillriiirii I take (;'''''»t |'lea«ur«i In reeoin- ineiiiliiii; llie Hiiiiie Ciimli.rl Haii^-e. It U a >;i«id liukir. and Inini- li .. Iin I than our old clove. Kenpfctfiilly yours. It. Hi III .Trit. -.'HIT K. liraiid Ave. St. I.oii«. Mo., Au>{. 20. 1.>*'.I2. WliiU OUT IlloN It WOK I o.. SI. I.oilis. Ii> iitlriiifii I li.'Ue the pleasure |o notify Mill thai your raiiv:e jjives full sali-taillon in all" lineM iif eouking and bakiti);. Id •peitfnUy. It. V. \\. SlUNKAMI'. Hlair .\ve, and Cliamlier« St. St. I.oi is, Mit.. .Iiilv 27. I.'«'.»2. WiiojoiiT luoN Hanoi; Co., Si, I is. (iriitli>ii,-n leheerfuily reeoinmeiiil your llomo Comfort |{aiii;e to any person desirin}{ to havo u ^ood eookin^ nppar:iliis, I have tried it. and it has ^Iven entire ciitUfu* lion in every lespei I. |{esp«')'lfnllv, I", <;, i»KK, 21128 \. .leffer-on Ave. St. T.oi is. Mo,. .\iij;, fl, 1802. WiioroiiT IiioN UanokCo., si. I.ouIs. (leHtlimi'ti It affords me plea-ine to advise yon that the Home Ciuiifort K.-in^e piinhased from yon III .laiiuary la-t is rejiaided liy my wife and mytWin- ably tUo beitt run^e she has ever llsi'd. Truly \oui>. .Tno. II. UoTII. St. T.oiis. May 11, 18!I2, WitOrOlIT IllON IUnok ( 'o., St. Louis. (ifullimen Your favor of the 2iid lns|. was roeeived. My wife is a iioviie In Iioiim keeplnjr. mid coiiseipiently her ti»limoiiy would he of little value. We purehiiseil llie Home Cniiiloit |{aii>;e on the n iiieMnlalion of friends that it is the lust made, and onr cook, w ho has had experietne w ilh other ran^r<•s. eonliniis t he opinion, ."she Is ;;reall.v pleased with it, .and al-o with the Laundry .Stuvu whlih you plaeed in our laundiy. Truly y oui^. < '. II. .loNKS. St. T.oiis. M<>., Aiijr. 11. I8!»2. Wiifiroirr Ikon It vnok i o., St. Louis. fr'i'H(/ii/i<'n- Writer tinds on his return your leiier askinir how we like the ranj;e houglit of your Company. Will si\. the No. I'O lloiiio roiiifort. }tanf;« ' you in .lanuary last lias j;iven coiii- -failion in every ri-peet. For eookint;. in fail, every purpose for which a ran){e >l — your No. .lO is simply jierfeetion. Very truly yours. W. IltVINO SoilVtlMI IIIIOKN, 1«12 S. Coiiipton Ave. llOllfjIlt Jilete liakln Is Wll' MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) A /APPLIED IfvHGE \6bi ElQSt Main Str«et Rochester, New York ] *609 USA (716) 482 - 0300 -Phone (716) 288- 5989 -Fox 86 llOMK COMFORT KA.\(!K COOK HOOK. '^f H. S. T'ritflii'ft, Profcsfsnr of Aslrnnoiny at Wii-liiii;;!"!! riiivci-^ity, wriKs: ••'riic lloiiir CoililiiiM KiiMi;-.' wtlirh \vi' liiHihii-iMUldin yell hisl Xovciiihn- li;i-. solar, ;,^iMii |u rlccl salUiiflioii."' Xdiiiian .r. riiliiian. laic V. S. Coiiiiiii-idiicr (if A;;iiiMiltur«'. and Wfll known lliioiij;liouI llie (•oniitry as editor of Coliiian"s '•Uiircl World." wrili's; "l dcsini to cxiircss to you my liraity thank-; for putting' np llif lloni<- Coniforl Itanj;^ in my lioiisc. Vou lonld not take il a\\a\ it I could luit ;;ct :inolhcr(d' tlic.-auic jialtcrn if \ ou would pay mc doulilc tli<' price you asU for il. 'I'hc women f(dk> arc ciiarmcd willi il. It liakcs admiralilv and is jnsi llii' Ihiiiir wc were so jiadly in iM'cd of. N'o woiuan c.iu be liappy if deprived of llie Home Comforl .iflcr liaviiiif once use! it. In (lesiH^niu'i llu' Home ( 'omforl Kaii^e you have eoiderre jiroat wholesale Dry (ioods House of llar)j;adine, McKit- trick & Co., says: ••Your Home Comfort Kanf;:o is the most siiiisfactory t'ookinj!; implement, our cook has ever used. It hums less coal, is easier cleaned and rcjiulaled. heats up (luloker, aud does its work like ii little man." .Tamos L. Blair, of Seddon and Rluir, Attorneys lit Law, writes: ••! am very jj;lad to be able to state that I liave used your lloiiie Coiiifiu't Itanfje for two \ lars, and I llnd it in every way a satln- faelory article." r.eo. F. ITurlbert, M. D.. Siipt. City l-Vinalo Hospital: '•! have no commenl to make exce))t one of mnpialillcd iiraise. and this is made the more a^rrceable hceauso I extol a St. Louis manu- factory." Win. A. Ilobhs, Itecorder of Poods, pay.1: "I think the Home Comfort the grandest rani;e I ever heard of. I have had the mediiim-si/.ed family ranjie for over two yei:rs, and can saftdy say it has no Hiijieriiu' in the world. An ordinary bucket of soft coal will do the eookinf,' for tlu! d.iV -tid keep hot n:iter in lily p!p'>- till ^••'■'-.•x niidnifilit. lu short, it is the best thing in the market." WllOI'lIlT \KO\ I!AN c in the connlry would buy a Home ('omforl Kanj;e. we reuiain. Yours Irulv. ALKXIAN r.Koi IIKKS OK ST. I-OIIS. lly liru. Aloysius Sehyns. The Sisters of St. Vincent's Institution, \inth and Marion Sis., say: "Your Home Comfort llanjie has been in use in our instiliition lor over three years. In conimendalion of il, wf can only say it has been juslly styled Hoiiie Comfort. Siich it has been lo us. and we consider it an in- dispensablt' ariicU'ot furniture and an ornament to our kitchen." \. n. Thomiison says: '•! have used a Hoiiiii Comfort Hanj;e fm- nearly two ycirs. diirini; which time it has continued in perfect condition, and from the first d:iy it has scrVed lis purpose mo.st admirably, and is rc;;arded as an indispcnsatdo reepiisite in ^cod home cooking, being adapted to every requircuient." Sr, Lot IS, Mo... Mayo, ISifi. WiiOioiiT Ikon Kanok Co., si. Louis. Urar Sirs: — It fiives me iileasure to say that the Home Comfort Kanjie I fjot from you has jfiveii my family jrenuine comfort. I have used several different stoves and ran<;es. and have had more or less trouble with them all. hut yours has worked like a charm. It heats (piickly and evi'iily. saves fuel in i;etting the ranf;e hot, a«d cools rapidly afler usiii;^ il. So that the savinfj of fuel will pay the cost of the ranf^e during its life, and the (iifference in the lieat arisini; from the kili'hen in warm weather is an incalciihiblo coinfort to the eiijoymcnl of the house. We are UKU-e than s.itistied with it and only re<;ret that we had not adopted it sooner. It is an inslani'. the mixture and s'uud iii a. cool place. \Vlicn cold cut into sipiares. IIOMK CoMrol;!' ItANfiK COUK lidOK. 87 «8 iroMK (OMIOKT ItAN. WarriDr. Amlrrton. Hiiiii-'or llOl'lolilCUl). lilli' IMniiis. luX'tH'lt"'**". Diivi'Vlllc. Marlon I'o. SIlKI.nV COINTY. ■T T« Yonuff, Montevnllo. I'ouii' Uliiiitmi Monlevnllo. B. K. CiiniiliiKhiiin, " ■Inniilliairi'iiylor, _^ MrH. W. N. AU'Xiiu.ler, " lildf r U. '1 . W Hie, Mrs. Joliu Fiiucher, " ST. rl.AIH ('(HNTY. .lames McNalr, SprlngvlUe. Mrs. K. U. (ilbson.SprluKviUe. Kid. -LS. CJlbaon, FUANKLIN ('(irNTY. I{usselvlllo.Mrs.K.I..Morrlson,Kus!>elvllle. (IKNKVA CorNl'Y. (.Jeiievil. li. VV. l.eildon, " .1. M. Tulffird, (Ireen Wiitford Wni. lluKlifN, n. O. Sargent, Oreen Ilurcli, J. ,1. Hall, .JeBKO I'lirvls, J. W. McDume John Ward, J. 11, All)t'rtson, .1. r. HcRlsler, W. (Jhnncellor, II. A. McDnltlo, Jesalc White, (icncva. Sanders. Sr., Sid. Watford, M. V. Wlilte, .1. N. PnrviB, .lesBO Wliite, T. A. Ueard, Trtvlcir. Wiitrord. Ooiinty Line. COFFEE COl'NTY. Cross Trails. 1). W. .lernlgan, Victoria. DAl.K COLNTY. .. Haw Hld«.-, chas. UoUls, Newton. J.'a, Fleinliig.M. l).,l'lopt(m. COVINplgener, PIKE I i>I N I V I.lnwood. It. I'. Copcland, BarrS Mill. IlEMiY COUNTY. (irnnger. Mo>es llrachin, Coltonwooil. •ns( .M.OOSA COUNTY. Tuscaloosa. E. Eas(erllug, J. K. 1'. Marliu, " J. 11. sati'lers, II. II. Powell, •• E. d in- to a barrel of water will proulpiUite all impurities lo the bottom. To prevent eolored stoekinjr.s from fadinj;, put a table.spoonfiil of black pepper into the water in which they are rinsed. Headache, toothache, backache, or most any joint ache, will hi' relieved by heating the feet thoroughly with the shoes on. PKOVIDKI) FOU. Clerk (politely) — Anyone waiting on you, Mi.-isy Miss Bumper (from Wryneck .Junction) — Well, I should say so. I"m going to be married next week. — Art in Advertising, HOW HE APOLOGIZED. A lady passenger much annoyed the luggage steward by having her luggage got ready for be- ing i)ut ashore at various i)laics of call. At each place the passenger seemed to alter her mind and to form the desire of going on farther. At last she said she would go on to Inverness. Then the luggage steward said: ••Oil! go lo the devil! " The lady, in i\ high stale of indignation, re- j)ortcd the man to the captain. That geiilleiiian told the stew.'ird he must liiid out tlic lady and apologize to her. The steward consented to do 80. At luncheon he appeared and accosted the first lady at the table thus: "Were you tlie lady I told to go to Ihe devil';' '^ "No,'" said Ibis lady and several otiiers, all eriually sin'piiscd and ainiised. At last by a series of separate interrogations hi' discovered the right lady. She responded with an indignantly virtu- ous air: "Yfr". ! :itii llu' hilly." "Ah! then." said the steward, ''the captain tolil me to tell you that you needn't go." — Upec- tutor. GEORGIA REFERENCES. Hon. r. .1. .loneH, KKslmnn. .las. Miillln, Ch.M'ncey. Mark liawllus, I'oplar Hill D. •! Me( raupy, Tpnipernnte. A.H.Iiraham, .Mcltae. .1 I Murehaiil, " Is inc Uawlliid. " .Mrs. .1. 1). I'arrlor, " l>. ,1. Ifvals, " S. Honey. " .1. H Sliidsttll, " ,1. clavlon Clements, Towns. Dr. ,1. C. Ilyals, SprliiK Hill. M. M. Mclieil, MaJ.l) K.McKae.I.umherClly. M. .1. Meliae, " .T. M. (irIt'Ks, Dawson. Wni. s. Walker, Alnimha, ,1.11 I'ale. Sumuer. Will. ( asllelierry, " ,lohii Koiinlrep, Nashville. W. II. (irllllu, (J. W. H'orster, Cairo. Solomon Tucker, " The Atlanta Conidliition says: "Yesterday the WroiiRht Iron Kanne Company, of St. I.oiils. presented to the Con- federate Veterans' Home, of (Jeornia. throiiKh President W. I.. Calhoun, ail clcKaiit Home Comfort siiel ItniiKe for the use of Ihe old soldiers. The itlft is most highly ap)ire- clated by Ihe olllcers of the home, and the xeneroslty of the company wll he kindly remenihered liy those for whom the nohle institution has heen cslahllshed. The list price of the HnuKe Ih*460, and is eomidete in every particular." Mrs. KebcccnCHiilngton,.!. L. l>ee Havid S. HobluBon, J. J. WllkcR, William tirantham. Dr. C. M. McDonald, .Ino. S. Culpepiicr, Jteinpsey U. Willis Mrs. M. A. .loliier, Ills, .liidge J. II. (iiiery. T. L. Carlisle, W. A. Webb, A. A. Tyler, W. W. Monk, ■I. R. Porter, Petet Kentz, M. H. Clyatt, Mrs. It. .s. Paulk, Wesley Oriiier, Wm. .1. KnlghU J. K. Peters, Norman IliiKhcB, J. M. Clements, W. M. (Jrlncr, L. U. Pearson, J. T. DavlB, Judge J. D. Boynton, m. ■». vi^mi,, «. «. i.>ii>iii, Dr. P. H.Thompson, Isaac W. Carter, H. J. Sorrell, Judge Jas. K. Qoodman.Ben Howell, W. I. Sorrell, M. F. Paiilk, W. W. Daw, Alex. Kenedy, H. J. Perry, Thos. J. Shnw, A. DeLaughter. O. Hays, J. A. W'alden, E. B. Martin, Mrs. S. J. Studstlll ' Geo. W. Fletcher. - Peter C. Lastliiger, W. II. Fields, Donlel Maxwell, W. n. Beasley, Kll Adams, James Grlner, J. (;. Peterman, L. K. Adklns, 'Aaron VIck, Barney Kerce, James A, Warren, Jno. F. Brooks, D. II. Herrlngton, J. II. Pale, J. H. Storey, Mrs. S. K. Hunt, Mrs. Mary J. Young, Mrs. M. Q. Kerce, W. A. Uyala, J. J. CHlpei>per. Jesse Hobby, Sr., W. K. Hammonds, E. M. Fletcher, Mathew (iay, J. 11. Harris, Thos. J. Harris, George Oanit, Simon Holiday, Kdmon Fowler, Payton Yanzey, Charles Harlow, R. J. Morman, A. I'ye, Mrs. Mlnda nolloway, J. F. Croslanil, Mrs. Sadie McCardell, John C. Frazler, Mrs. Martha Hobby, J. W. Walter*, G. W. McDonald, B. G. Bortlett, Mrs. L. T. Whltlock, George Pyo, Mrs. Ada Wilson, D. P. Chapman, Itehecca UcDoiiald, T. J. Plnsuu, M. M. .Johnson, A. A. Norman, F. J. Gasklns, Mitchell Hires, Thomas Baker, J. C. May, W. T. Hall, G. W. Hooker, W. H. P. Cnim, A. J. Rogers Mitchell Paulk, Mathew Tucker, J. A. J. Nobles, J. J. Newton, W. A, Hall, M. W. DearlBO, G. R. Houston, G. H. Reynolds, W. J. Reynolds, W. W. Hall, H. W. Vines, W. R. Harris, Jake Thomas, A. H. Simmons, J. T. Sorrell, F. M. Perry, A. .T. Fleetwood, J. C. Dey, 8. Chastnin, B. E. Chastain, L. D. Smith. J. T. Cooper, Douglas Ford, J. H. Kinard, J. D. Kinard, D. W. Kinard, C. M. Harris, H. T. Melton, H. P. Uass, J. J. Thompson, S. M. Thompson, K. B. Sanders, J.W. Overstreet, A. T. George, H.W. Willis, L. K. Lastlnger, Daniel Stewart, R. A. Lawrence, E. Maloy, .Tohn Clements, D. .1. Connell, Klias Graham, K. P. Davis, Henry Tucker, W. W. Parrlsh, Daniel Tucker, F. H. Gasklns, 8. T. Castleberry, George Paulk. J. H. KvcrPtt, T. K. Kirksev, P. B. Twltly.' M. F. Pope, Drew Roberts, W. W. Dews, L. B. C. Evans, J. F. Qrantbam. PUETTY GAKXISIIES. For hot entrees and hot dinncfs of every de- scription, the following garnishes will be found especially useful: Fried croutons of bread cut into the sliajie of hearts or stars and fried to a golden brown color. Button mushrooms, or champignons, glazed: that is. small button mush- rooms that have had some bright glaze brushed over them. Pieces of white chicken or turkey placed allernatelj' with pieces of red tonge, eacli piece being cut into some jiatterii. Stamped pieces of vegetable, such as carrot, turnip, pars- nip and :irlicboke. l'"ried parsley or fresh i)ais- \vy. Whcle irufUc.s or Inillles cut in slices or patterns. Cocks' combs, plovei-s' eggs, small eraylisli. prawns, stoned olives; occasionally even small slices of gherkins lu' the skin of ttie chili. IIDMK COMKOUT RANOK CtXJK I'.DOK. 91 CANADA REFERENCES. (IpriiK H'lVAi. Ai.moN IIotki., > ^iiKiiKc tjri;., Au>;. -'I, w:i. ' WnoniiiT IiioN Rasc.k Co., St. I.nuls, Mu., r. S. A. UeiMttMin Yi>iir kiwiIs Imvc nil arrival In very n'""! ordor.HIid li> my verj' t:r''iit wUlsfiKtlnn. In fiiit 1 r.m very lunch i)IcaKia t.i ImvulmnKlU from nou, lis I CdnHlilrr I wlM have one of tlio best kltclion oiitnts In Canudn. As Kmiii Wl I'VcrylhlriK N In wiirkiiiK (inler, H Is my liilonllim In have tlio Fri'nili and Knglish Ilr(■^s take ndiiio iif lliii Btanilaril quality .if your koimIk. Tiny have been mmli ailmlred since Uu'lr nmlval. I am tryhiK tii roI ready ti> oiMMi Seplemlier 1st. All bands are at work ui>on yonr goodH getting them placed In position. Very resi>eolf iilly your.", WM COWAN. ONTAUIO. Chatham. Wllllnm Lyons, ClearvUli'. Chrlsilc l.ion.s, AUri'd Kemp, KUlKlown. ('. 'I'a.vlor, .lanus K. McOroRor. Mrs. 1'.. .1. Coebrano, " Holil. Arnold. TbamesviUe. Klizals.ih Arnold, Mrs. W. V. i'ysch, Mlihatd Harper, (i. W. I'atrlik Mrs. (i. W. I'avrlck, II. llojit?. Mr. 11. IIORK, W !•'. Kysch, .Si . Kerd. t'ysoh, A..lnllen, Mrs. A. Jullen, IJotbwcU. (iarland I.etblirldgc, Merlin, Kaule. Mrs. K. Iladder, •• .1.11. Halluh. Rodnev -Mrs. J. II. Ilallah, Itlenbelm. Mrs. H. Davis, " Mary J. Steel, Dawn Mills. Sarah Forsyth, Unrrell. Blenheim. AU)ert (ireenwood, Crolon. Mrs. j'. a'. Kennedy, Kldley. Mrs. AUktI (ireenwood, |' Mrs. Christ. A . Jacobs, •• William Stnllb. Mrs. Daniel Griffith, Uondean. KUzabeth Smith, A. Y .Tohnsion Mrs. M. I'arns, K. .1. Morrison, Mrs. Alon/.oCowe, Mrs. K. Ilea, Mrs. Stephen llrown, Mrs. I). Mcl'herson, ►Ted Stover, James Gregory, Alfred Aldls. Mrs. .las. Stover. Mrs. Levi Urown, Mitchell Hell, Geo. Davison Laura Crice, Jennie Irwin. W. D Sheldon. Mm. A. Mccormick. M. A.Smilh, Mrs. L LanK. Mrs Jacob Miller, 11. Crandell, 0«)r);e llobson. Madora HoVwin, Mrs. A. Henry, J.J. Wetherald Uiivry.Ueorne Nelson, Dnart. Atjnes Hiilzln, Wabash. Mrs. John Ncely. Mrs. Rolxirt Kelley, Mrs. John Handy, Morpeth Mrs. W.Ualliraith, Mrs. W. Weldon, " Mrs. V. H. Crone. Louisville. Mrs. H. S. Merrilt, Clachan. Mrs. 1) Uapelze, Kentltrldge. Mrs. <;harles Shaw, ■jiri. ChnsUa"n Uugey, •' Mrs. C. Pearson , ThornclKt. liacbel L Golf. I'almvra. Mrs. J. C. Italmer, Selton, Mrs J 11 Milton, ClcarviUe. John i.awlon, ' A J Wiley, " Mrs. John Lawlon, Mrs A WUev, " Mrs. J. llalloii, Wm R:.dle.y/' ;; ?J.^?,•,'.'l".^^;Al;''"'''''^vali;ut. Arga Merrltt. Henry Kaehlcr, Mary"Kaehler, Geo. H. Itury, Mary E. Itiivy. Angus Thomson, Sarah Thomson, K. Desliaw, Mrs, M. DusUaw. <;. Itugey, Mrs. V Hugcy, WIsbeach. Wyoming. Mrs W. Ridley, - William sho^g, John McGugan, " AmeUiShogg, Mrs. Agnes McGugan, " William Watson, Joseph Simpson, Aberardcr. James \Salker, George McLcod, Arkoua. James Mehlnly, Mrs. Jas. Marshall, - I'. Hnioiihrcy, ■ Archibald Kurgerton. " liobt. McGregor, " Jonas A. Zavltz, Walnut Thos. I'almcr, Mrs Harlham, Wm liartham, Mrs. May Bertram, , ft. 1 1 Mrs. P, lonkey, Mrs. Necdham, Camtlochle. Jas.Coke, J. L. Robertson, Caplestou. V.W Taylor, ' "I. Bolton, John Kllnn, Vflll Park , J. M. Cralso, Thomas Woolsey, Will Moore, Benj. Matlock, Wm. Bnrr, Thomas (iuraraon, Geo H. Cone, Geo. UyeiiB, John Vivian, Ira BvriiK. Charles Cameron, John Miles. David Simmons, Lowlands. „,,„.. . ....-, Bav County. AlfiedGagnler, BtUe Ulver. " L. Ilcnnirco, "^ Cottam. (ieo (ionlct. Forest. VV. H Fanl, Beldone " F.nille Lappan, ■' James Slovcr, Chatham. ' • W 1). ShcMon, " Stanislas Oervis, Dover South " Jullen Duealdo, " " lie.) Giddis, Fargo. " Mrs. A, Mc<'ormI''.^ n iiici-i> of linnli sii;;;ir t:iki> lon;;iT to iiit-ltiit 'li«' lioiioiii of ii Clip of tea Ibtiu it docs «lion held iitnr tin- tci|i:' Aiisn. T If wo il'op .1 Iimip of siiirnr into ii clip of lea wo llnil it tal^o.s (oiisidi-niblo tiiiio to molt if ullowod to romiiiu at tlio lioliom of tlio v-ssol; l.iit if wo hold il lip in tlio si>..on iioiir tlio siiitiico of tho lic|iiid It. dissolves liiiuti inoro spoodily. This i;* owiiifT to tho .siijiiir, as It molLs loiidonn;; tho portion of i\w ton oontaininf; it, honvior; tho swootonod part, Ihoicfoio, do.-conds, loaviiiir Iho wiiL'iiroonstniitIV in oonlaot with uiiswootonod or Piirtially swi'ol'onod tea; In fact, it (Continual c\r- oulation of tluid is proinotod nntil tho wlndo Is dis.-iolvod. Whon Uio su^ar Is plaood or portmttO| to lie at the bottom of tho oiii>, it di:^.solvos until the layer of lluid next It Is thoroii^'hly swootonod or srtturulod, whon Itpraoiioally ooaso.i todis.H(dvo any further, tho swoetonid mid hoavior Ktratiiin above it aotinj; for a oonsidorablo tnno, until tho hiwof diffusion ooiKos>;radually Into play, likoun imporvious covoring in koopin^; back tho lif{htor uniweotonod lluid afiovo. llonoe tho roasoii, also. while slirrlnL', In breaking up tho saturated layor and allowinK iiofo.ss to tho unsw.'otonod portion, is 80 offooiual In brinjilng about tlio uniform Rweotonins o( toa. I.ifo Is not infroiiuoutly swootonod by the same siirrinj,'-up process. jI't. Mircheil. I'etrolea. Jobcph Mauard. Pllct Corner FrRXlSIIIXr, THE KITCHEN. Fow woinon are stronR oiiou,a;h to koop a bare tloor pioporlv sonilibod. and a oarpot, absorbing the odors aiid groasos of oooki.ig, U an i! boinl- nation; thoroforo. it Is a good |.lan to buy brown oil-cloth for tho kitcbon lloor, as lt_ shows wear lo«8 readily than other colors and blonds hot tor with the wood-work. In buying this oil-oloili the housowifo-s labors will bo lossonod if enough more is boii;;ht to cover tho closet lloois. Kow kitclioiis mo commodloii.s fortius reason ■X ll'ip table. «liirh. when not in u.so. can bo folded up and fastened ajrainst the wall, is a i.ositivo boon. If not oblainablo in the shops, Imeean be easily made by takin- 'i "r''---,'''-''";'" " Ktalionarv euttinjr-board as a model. 1 bo top of this tableshouldbo covered wiili white marble- ^ Chiirs are needed for the kit.hen. They should bo mad ititoly of wood, as cane scats sue treacherous things, and niiairing them ex- iiensivo work. . , , , A wide, painted board, made after the model „f the small kevracks. .«old in fancy shops, ,an »• hunij bv means „f ,,iotiiro hooks faste.ieu in tlie lop ed.re hack f the table. On it small hooks such assure iiseii i.y ,i,,liois!rrrr,s, can im .cro«".. in rows. There is no better harbor for knives, .spoons and small tinware. (♦2 noMR COMFORT RANdE COOK HOOK. CALIFORNIA REFERENCES. .M.ulr •Sli ;l •Tonfll) Kliiiiiiiii, M. lICrJIi'iiioMi', MfK. M. !•■. >lTikr.s, .MrH. .1. M. I'liKh, ^IrH. II. I'liKli. MrH. II. Cnuvford, Willi Flower. II ildliii li. 'I'lllcv, Kcciivilli'. .1. .1. L. Herrlim-er, . M. Ilili'ii, T. A. nice, New.lcTMMilcni MrH, K. A. Orcri, SmiiIuViu'z T> Si'i'ly, Arrojii (iniiuli' il. N. V. Yoniiir, " Mrs Mary Kciimidy, " W. .M. I'drrcNlcr, Siiiilii Mnrlii .1. i\ \\ llsoii, Sim I.iiIsOIpIsipo, .lolin M. Ulilltiikcr, Cninlirlii il. I.. lIcrinjifT, i;. M. Krniii'ls, IJ. \V. Wlillnmii, .1. II. CHlilcr, A. A. Ildl.l.iir.l. E. L. MhvIjcmtv, II. ,\. llMVi.s SllllilB. N'lMilia. .1. !•:. rnllanl. Loiio -lar. .M .1. Urail'haw, Milana. ri'siio Clly. .Mr^. .\. H. .Imii's. Sclnia. Iiaiili'l lliirkt', Miivlllt'. Hnvlcl Hall, Snifiiiii. III. W. MniH, WiuliTS. M (•;n'iii;iT, Itakcrsrii'lil. (ic o. A. I'ini'f, WiiiiiIImimI. If, ( '. Swain. i'a\ ucuh. Mrs. S. A MiickoUs, " K. .1. llii/zitr*', Maniilii KiijoK, MIki' llMi:lii's, s. I.aiiu'ltiis, !■■. Kllliy, .las. I„ Koslcr, Wash HnillrH, M. llcllfW, U Aii'Icr-dii, SI li-li'iiii. .N'a|ia. CoiU'iiril. I,()s AuKilt'.s. I'. II. ( liiiTiiller, " S. ('. Ti'voii, San (iiilirlf'I, ,1. (iinildi'iix, J, 1) L. Lttiijjciioiir, Wdiiillaii.l. Ki:iiN (OCNTY. lOyranit MiMinin. Mnllipas. .Miirto. Ksirclla. Ailelahli'. raiia. Mll|i|lMS. IrvlnmiiM. Klinlra. Suerainciilii. StimiiiU. .Tnkp Wnltprs, Ilaki'rsliold. A. 1' .las. I':. Diiiilay, .1. K. i'(i.\, MrH. A. K. Willow, V. L. orr A. YuIciiziuOlu. W. n. Tnnicr, M. It. Scars, S. T. licrlsc'li, (ieo. Ward, K. T. 01 veils, Wni, Mrs. Mrs, J. A, (ii'ii, sriillh, M, i;. i.li'ini, ,1. .1. .Miirpliy, Ilart'lsuii, Jiak«rs(ield. MlUiCKl) COINTV. Mrs. M, I'l'iicKar, S. W. nickliison, (J. W, Drlskell, (', Itll'VCII, I). It. Stoddard, W. W. Gray, .1. M. Malonpy, T. McKIIkoII, Mark W. l^ilck, SIdiii'v Dren. <). S. Wakclk'ld, M. A. Uiclicy, II. (i I'cck, MAlill'oSA COUNTV. W. I', Ciillicv, .1. II. Heckmnn, .1. N. Callicv, S. K. Siivdor, lli-rry WIIII'h, W. C. Suillli. Itnkorsliold, Dec. IS, IW!): "llnvliiR iisod the Home Com- fort lianue ' V ' over Iwo months, wv are wlad to cay that It Kives (,'enerai HalLsfaetlon In every respecl, and can Hafcly reeoinmend It hh represented to "ub."— Dunlap Hi Carver, Cosmopolitan Hotel. W. A. Krei man, proprietor of Freeman's Hotel, Anbnrn, Cnl,, writes: "I am well pleased with llie".M" llomeComfort Knn^'e honulit of the WniiiKhl Iron Kanne Co,, of St. I.omIh, and have heen nslni; II for one year. I find It Jnst an repre- sented, and most eheerfiiUy reeoniuieiid the Hume Comfort a« the best ran^'e in use," H. W. Heed, Superlnlemlent Ouray, Colorado, .Tune 10th, 1«91, writes: "(iciillenicn — In April. IW.i. Ipnrehased one of yonr -Home Cmnfort' li'aoKes, CMM") for use In the lioardliiK honse of the VlrttlMhis Mine, where we hoard WiO men 1 found It so eeonomleal that I have bonnht similar ranseH for Ihe Hevenne Tunnel Co.. the Monarch Mining (;o., and the Hector Mlnlnc Co. They are, beyond ques- tion, the best ranges I have iiHeil." Slaley, Wash., N'ovemlier .Mil, IKSll:— The Home Comfort Ranne, jnircliased of your salesmen, nlves entire salisfac- llon. It bakes iierfeclly, heals np ipilckly and takes less wood by half than any cook stovo or raiigo wo have ever «seil."-Mrs. I). L. Staley. rnllinan, Wash., November nth, 1880:— "Our TianRe has been delivered and we take jileasure In saying that It jjlves entire satisfaction. Kor perfect bakliiK.'economy of fuel and plenty of hot water, It has no equal."— Mrs. C. M. Heater. Moscow. Idaho. November fith, 1880:— "We nro pleased to Fay the Home Comfort lianne is all yonr salesman dalma for It, and il is the best baker wo have ever used."— J. U. Collins, 11. E. CoUin.s. Moscow, Idaho, .lannary 3)lh, 18fl():— "The Home Coinfort Kanne ih'llvereil tons Is «"ll coiild he e.xiiected. We wonM not be wlthont it for twice the cosi, could we not set another. I'se onr iiame.s in reeommendins; it."— S. K. Strattaii, .Mrs. K. L. Strattan. Pullman, Wash., .Innnary 'JIsl. 1S0O:— "I havebceii in tlio hotel linsiness on tills coast for over twenty vears: and diir liiK that time, haveliadsiveial dilVcrent kii"i(fs of ranges, lint after a lhoroni;h trial I indiesilallnnly iirononneethe 'M. M.' liauKe you sold me far superior In every respect to anvthinx 1 bare ever used. Willi the No. i steam table I <'an'easily cook for live hundred peo|.le. The l(»l gallon pressure boiler furnishes all the hot water iieeded thiouuliout my entiro house. I (iiid also iliat it consumes less fuel by almost uuo- half than other raiiKcs not half so largo."— M. C True, W, W. Fnncc, of Ogden, TTtah, writes Deo. ,31st, IRSO:— "I have heard noihinR but iiraise for the llomeComfort liange, and 1 personally consider them far superior to all others." OREGON REFERENCES. I'henlx, .Tas, Holmes, Talent l!ock Point. H. Vim Heall, Central I'oInU Woodvlilc. Ilev .Maniii rct(THon, " lloseliuri;. .1. II. IJrnhhe, Wllber Oakland, W. C. Davis, Slicdd. Turner. Mrs, II. 11. , lours, WIldcrncKH. Aiipleunte, A. II, Ciillins, Silver. Me Ifiird. Davlil Tin lor, Conlervlllo. I'eiidlclon, C. II. Wbllcnian, Umatilla. L. C. Wbiteniaii, " Anderson Dnnlap. Iten Ilaymonil, II, s. Ni'alhanier, isH. We regret to note the fact llial the Kiiperintendeiit and Ralcsnicn 7 - Ki .Stars 4..'.0 1800— Value 4,00 1801 to l.S(l4 5,00 1822— Value 3,00 1840— Value 1.00 SILVER TWENTY CENT PIECES. 1874— Proof $10.00 1877~l'roof 2.00 1878— Proof 2.00 SILVER QUAIrrER DOLLARS. 1790— Value $ 3.00 1804— Value 3.00 1823- Value 50.00 1853— No Arrows 4.00 SILVER ILALF U0LLAU8. 1704— Value $ 5.00 1701!— Value 40.(K) 1707— Viiliie 30.00 1801— Value 2.00 1802— Value 2.00 181.-)— Value 4.00 1830— Keetled 3.00 18;!,vi— Orlean.s 5.00 18.52— Value 3.00 1853— No Arrows 15.00 SILVER UOLLAIIS. 1794— Value $35.00 1804— Value 800.00 183(1- Value 5.00 1838— Value 25.00 1830— Value 15.00 1.S51— Value 20.00 J8.".2— V.iiue 25.00 18,54— Value 0.00 185.5— Value 5,00 18.50-Valiie 2.00 1858— Value 20.00 IIOMK COMKOirr U.\NLLAR8. $ 5.00 40.00 30.00 2.00 2.00 4.00 3.00 5.00 3.00 \vs 15.00 Alls. i?3.-..00 800.01) 5.00 25.00 15.00 20.00 2.-..00 0.00 ... 5.00 2.00 20.00 T.J.HIrh, Wi'htt'riiSiiriildKu. I liii> 1'. Kiiliiii'ii M. A. Kc'll.T. " K. W. Mllli :•, (i. W. IllUiiril, DrlKlitim, 'I' s KniiiiUeroy, Oscar HmilfDril, CIiIcuki). KM lliinii, lllk-hlniul. lliiVIllnlnt. J»tiiiimT. W. O. Wrlglil, I'miKirt. \V. K. s» Inni-y, JiickMmvlllf. imxjfolS COINTV, l\A,i*. Jno. A Kiilo Niilly, Duiioviiii. l,onl» DuIphIb, rn|iliieHii. Mrs. Mary (ioycr, •' IMnimnl Suiiclp, A. .1. Mricirc, " Win. IIImt, " Joimc (imiit, " llriiiy Miilil, " Siisliio ilriiiil, " .Icilm Km hiicr, Miirtlnloii. Hev. .1. II. Kcstr.iiul, " .1. M. I'rurH ii, ,11111 MiinxKM.t'Xiofom." Mr«. Klhi ITiirMin, Ihiihc TlicmiiiH, " Win. \ MliiliU' KolVurtli, " Alfrcil Miilliie, Ilcovcrvlllp. .U'sxli' Si.nw, CliiiK. Ti'liii, SI. Marv's. lli'iirv .Idiics, Mack Deiioycr, I'apliiiaii. Marllii\Mary llciiCKliiiii " KANKAKKK. ('(H NTY, II.I.S. C. A S. Adam, St. Anno. .Mrs. Mn Swlizcr, Walilrmi. Will. Maiiliv .V wife, " A. I'liinllliiK, Mrs. S. Hcnjiinilnc. " K. A. llmwii, Mrs.S.A.Wooillinni.WaUlr.in. A. .1. KIIpIkhir, McI.EAN COI'NTY. WaUcrKcMinedy.Arrowsmith, A. s. Dart, Anchor. W. U. l(ltU;r, •' HurllidloinowDuBolK, " Jno. .Sclioll, " AiiKUst lli'llmaii, Saybrook. V. W. NIxoii, " Aiiraliam KoliiiKcr, " Hlrnm I'lerco, " Allien (irovoH, " Frank J. Flelshor, " Davhl Vniisilmyck, " Will. C'lirllK, " Aiiniista liosaimii, JiimcH Kc'iiuedy, Colfax. 1). W. Harnes, t'ropsoy. J. S. Waril, " Siisaii S. Tluiinas, " Chan. (i. Itltdilo, " S. E. Tlimiias, " . Jno. W. Hester, " W. 11. NoMo. Xlnyworth. Jno. W. l.vmiB, " Olden Meyers, O. WMIawlhorn, " Jim. Morrlssey, LexlnKton. Win. Small, " M. Wlik, •; B. K. Kraiilz, " S. W. Sliafer, " U. Baiikneeht, Cooksville. W. U. Van Dcvender, " ('aspcr SehoU, " I'atriek llanley, " 8. R Slaguer, " Mleliel Murphy, Jno. Darwall, Fred. Koelil, Jep. <). Morris, Elizabeth Doiioho, C. A. Woodard, OeorRc (ioshorn, I], llornbeck, J. F, Cooper, C. T. UouKhan, G. W. Tlmmas, C'hns. KciidelBhafer, LIVINOSTON COl'NTY. Fnlrlmry. Kred. Trunk, " M.l,. Sliaw, " Kobt. II, Hell, Tlieo. Welnand, Fred. Ilaase, L. llutelilnson, Kniery Crouch, Wm. Colon, Dave tirceii, Bert ThoiiiBH, Henry Braun, E. Creiio, Chan. Oiiest, ^ Chas. Pearson, Chatsworth. .Ino. W. Kershncr, Jas. AUbco, " Jno. W. Arrowsmli IKOQIOIS corsTY. Watscka. ': C. Smith, " ort;e Crookcs, Chatsworth. I.odoma. McDowell. Poiitlac. Eyler. Swyuert. I'oiitlac. Le Koy. Mllford. .S'rwtou Crawford, " " t . (J. AiiderRon, Donovan. " Kllza Peltier, Beevervllle. " Everett Vanslett, St. Mnry. " Geo. MeAfee, SbeMoii. " Joseph Decn, Clifton. Iroquois. Sledore Itabldcnux " Kimeiie Patniiiide, " Frank Moenls, " Joseph Ponton, " II. W . Towns.lell Mllford. Alexander Day, " Mrs. .M. H. ForblB, " J. II. Hastings, Plato. A^hkum. Chelianse. Waldron. Del Uay. Amos Sollnrd. Mrs. O. iilMii. Joliii Alrli k. .laiiii's DtiK nil. Wlllliini llobinson. John W. Stroll. J. M. Fiiiler, GcorKe Martin, Minor Smith, Jno. Krancls, Moses West, J. (;. Perry, Ed. Traubie, T. A. MaunlnK, Samuel Warrick, Jno. Waters, B. F. Frv, Madison Pvatt, H. E. l.lKlil, Lewis E. Jones, Wm. E. Hiitler, J. W. Williams, George llalner, J J Bean, II. l.pukcu (Hotel I'roiirletor). Mary KleiniiiK and Isaac Meredith, of Cliester, 111., all aurie in sa>ini;: "We each have iniri'liascil a Iloiiie Cointort Ifaimc, iiinl could not be la-Ilcr plcMsc.l. It cooks to perlcclmii and bakes so nicelv Willi llltlc lucl iliai we are deliitiiii-d wiili It and cordiiillv rcconiinciiil it In Hie liiiiliesl, and WdiUd a(K-isc those 111 nce.l of a cooHhk api aratiis to avail tlieiu- selves of the opportunity to buy one when called on by tlie agents." Col. D. S. Flagler, Coinmnndant V. S. Arsenal, Koek Island lll.,savs: "It Is not only a heautlMil oriianiciit in the kUehcn, but somethiin,' iidillu),' Joy to everyday life. Mr. C. F. Ilenieiiway, Cashier Moliiie National Bank, Mo- line, III., concurs fully in the aliove. J M Flovd.of liie l.iijcolii House, I.lneoln, 111., under dr.!:- af *. -ir'.! 1" l**"?. wri!".^: "W'r have in our hotel one of vijiir double oven ranges, wliicli 1 will say is one of iiie fiest and most duralile ranges we have ever used. It wi save Us price in coal wlllilii a year. We have used a grt .o number of ranges, but the Home Comfort Is far above any we have ever seen." Pl.VTT COrSTY, II.I.S. (1 P Itak. r. West Stanley. Milan llakcr. Henry Peck. W, II. Piper. .hums (.. Miner. Sam Diil'son W in o. Iinley. Mai till Iml.soii. J. K. Hendricks. IIOM) CorNTY, Jacob (inll. John 'rrccloi!i!en. C. S TrceloKiicu. r. it. Wllllnms. D. U. Wllklns. Peter sircir. .1. 11. Mel iirlaiid. ,I,,||M N Flic. I*'. II. Ktrcnpreis. Will. Sccgcr. II.I.S. W. H. VollentlnB. J. M. \ollenllne. N. P Mll'.oi .iaciili /iniinerman Philip Klein. MADISON ((HVTY. II.I.S. Sarah Anderson. Will. Wasniau. M It. Iluv. C. W Pl/er. G. Vanderbrock. (ieo. A. Kile, 'rniciiiiiii Mallby. V. II. liamilc. Henry llnllcr. Siisaii I'i/er. II MoiiliT'iiiiery. III II. PlMldnck. Jnbn \^ iiimli. G, W. CiM.k. J. T. Ilicliard. M01!(;.\N CorNTY, II.I.S. Casimr I.ukeii. Klclianl Kiilile. I,. J. Walker. Ered. Mvers. P. I>. Stout. ti. c. (iipSOIl. J. K. Cunningham. Tlios. c s. Vanwinklc, Sam. M Kil)iili Henry. Jessie Jones. II. C. Wisivall. Heiirv S. Hayl.on. I. F. beavenpoil. M. E. Ilarskey. Will. Ilaviies. Tliiis. Mil.Hinnr. Hi yiiolds, 'Cnily M. M. MUliun. W W Hare. Hardin (ox. (ii'ii Hauler. (,. W. ( iirtis. Svlvaiiil., Scott, (ieo. K Norliois. .1. W. Osborne . Joseph M. 'I'rible. Hen. J Osborne, MONTGOMERY COUNTY, ILLS. r,oo. M. fiuthels. Sandford clow. It. P LewrlglU. II, II. Uobluson. M, E. Berry. J. li. (iiapman. Geo. Wood. A. P. Smith, Jennetia Variier. Jacob McConthy. D F Hodgen. M. A. Newell lli.sliliie Itiirris. .bilin i. rimer. Thomas A. J (iray, T. II W. I). Hradshaw. James Watson. .Inscpll l.cssliiall. Josi'ph Sinitle. .loci .tones. Geo. I', Martin, A. SHiiimons. Joliii K. Moore. E. U. Ilniwii, Joliu VN . Guthrie. K, U. Brown, Annie F. Lewis. MACON COl'NTY, ILLS. Frank Bitter, J, M. Jones. Mrs. Dr. Brown. W. II. Murphy. E. It. Walker, M. L. Witiey. Zacli. Brown. II. T. Kulieiieldcr. A. Hakestraw. O. T. Kerk. B. F. Miller, J. 11 Moore, otto Iliiin. Autone Vollmer. W. H. Unssell. F, P, Towne. (has E .Morrison. S. E Hear. II. II. Plj.er. W. II. W'llioby. Jno. VlccUey. Henry Wlls.ni. J. L. Coiiley. N. A. Stivers, Nathan i:lover. Mary Sheen. Anions l.ann'. C. F. Sprinkler. C. W. Hollord. Jno. M. Holy. F. F. Talbott. J. O. Sims. B. Ciiiiidd. U. i'oliy. Tlios. I.indsey. K. II. Sniitli. Lewis Waifef. A.J. Pease. J. '1". Shaddock, Y'oiinger liison, II. W. Hose, .laeiib Tronlman. A, J. TrliMiner. J. L, Walker. Laiidom Davy. Adam Krerlir. Frank Williams. IIUKh Trimley, N. F Monrhcld David P. /.iminerman. Martha Schall. W. A. WiMid. M. II. Morgan. ,1, J. Combs, (ieo. c. ( 'nrr C. ,1. Itlackf, ■- J. I). Halters. Jas. Krvlii. (i. W Kaft. Fred. Kaler. A. A. Smith. lewis Lynch. Albert Eaton. Jno, Wallmlirook. M. M, McLaniei. F, H. Ciileman, 8. G. Park. L. H. Priivost. H. Glminer S. W. Hatcher. Harriett Allison, J. G. Eckardl Uolit. Steniiert. J. O. Grlmth. CHUISTIAN COCNTY, ILLS. Patrick Cooper., J. II. Check. C, H, llrockelby. Allien Allen, H. S. Sheretoii. D. o, Daniels. J. T. Sliinison. N. N, Arnold. M. Sweet. II.T Hammer. I, II. Iledden W. II. Poor. D. L. I.lnilsay. W. C. Sliorv. J, W. Allirii;lil. Daniel llotlrell. Edgar Eckels. W. H. Wits. Dan. Dccaniii, E. M. Ilnrncs. W. W. Galloway. .ino, Neal, WilllMm West, v. M Camplieil. Jno. 11. Paris. Jas, o. Wilson. W. S, Uai-.i>r, Ell SargcnI. M. M. Tlcbiier. W. J. Millluoin, G. W. Priiter. I.J. Ford. W. Ilanold. John r, W oldford. Jas. \ Siirinkle. John Yuughn. LOtJAN COUNTY, ILLS. William McKec. Henry Commlngs. J. W. Davis. Mrs. A. Tmhoff, Mnrphysboro, .Tacksoii Co. W .\ Craggs, Kiiliourn, Mason I o. J. W. Hampton. Chapin. ."''"'i""', "v Mrs. c. K. Mclvelvey, CoiilierviUo, Uandolph C( j W Kilns' "' ' Mlliniiie; I'latt Co. Mrs.G. T. I'matush, La Place '' j; J. T, Pender, Bement, (Pastor M. E. Church). 51 4 iroMK (()>n(»i!r hanok cook hook. U\ 'I la m •f... CIlAMPAKiN CorNTV, II.l.S. L. r KlRcr. Mcllii.lii Pirpliiw. Mrs. I'. M, I.flxli. Miami llchoro. (ItoiKo DUki'll. A. II. Ni'viihmu. WhhIi lliirnrli kliciiixr. A. ('. IlclvKc. Wrn. !■'. 1'. ll(illjur»liiill. Aiimi W. All>i'riion. MICNAItl) COl'NTY, II.l.S. II. ('. WIlBiin. Dnvlil limvcil Aiida-w C. iliilil. \V. II. ('riiKKii. .1. s. IIhIm nek. Juu Wllniiii. (.ASS Cor.NTY, ILLS. Miiry v.. IliinlUig. (;< i>. Ullk'ii. J. (1. Kyiiinn. Thoin«» .1 Wlltv. Joliii W. WriKlii. •Iiihn T. I'liilH. IMcHsiiiit Thoiuai. Or <'. S. Miiiti.eMH. M. Iluililsoii. Win. WIliitT. VKHMILION COINTY, ILLS, C. A. rnnnon, <'liim VHiilMisklrk. I». \V. Liislilcv. SHriili Dc'iirtli. !'. N. Six. Mm. Miiry nm. Mary A. McI.icmI. Hen. K. Siiwcrs. Mrn. ,1. Hiitllc. UoHi'H Mei'kx. Mrx. S. a. MyiTK. Iv .1. llMIlt/. .1. H. 'riicim|i'or. Simincl Hurt. .loIlM ,1. (tlllltll. tlatni'N HIack. Sanuicl lllack. Lucy A. Siiillh. Melvlna .sklnnor. Nancy ril.lilo. Isaacs Skliincr. Juliu (ialiia. SANGAMON COrNTY, ILLS. J. M. McMillan. Itlclmrd I>. I'u|ie. «l. K. Lc'CflK. Kll llHrliirl. W. H. Thrawl. Jan. Brcninin. Thou. Lotion. Taylor MuUjewa. Frank Slionlc. W. .1. KIjIIii. •liiii. rntiuini. Wni. K. KarlBli. Allen Talliot. II. S. MatlK'ws. T. M. Moore. Kdwurd C'ruiie. JoH. Miller. MurKarct IHngmon. Henry Hire li. W. A. Wlllirow. N. N. DlnRmaii. Frank WlilteHldcs. Henry Uriuuer. Illiopoi-ih, lLL.,Mnreh IS, 18(11. We regret to note the fact that llio wiiierlntendent •nd the HHleHniaii of the WroiiKhl Iron lluiiKe ('o., of Nt. l.onlK, Mo., who have heen asHoclatnl with iw for tlio pHBt four niontliH, are soon lo de|iart to new lleldN of Inhor. Thexc (fentlenuMi ('anie aniooK UHan KlraiiKcrti, and we Hiip- posed they were like a ureal many IravelliiK men who do a Imwk and blizzard hiislnesH, lint we are pleased to nay that the hnsiiiesK luiH been eonducled here In a manner worthy of the respect and patronauo of any commnnlty. While at this point they have done a very extensive biiHlnesB.hovIng Holil Heventeen car loads of ranges, and so far as we can as- certain haveKlven universal satisfaction. While we regret their departure we wish them snccesH and can heartily recommend them to auy cominunlty In which they may ctat their lot. Signed. O. W. (,'auRtant, Pres. of Bank of III. .1. W. I). Mayes. M. I). S. .1. KLm', M. I). W. T. Hrl.lK'es, M. D. llob'tt'lark, pastor of M. K. church. 1). SV. IVden, real estate agent. J. L. Shurlzer, town clerk. L. II. Wycoir, druKKlst. M. M. Mann, cashier 111. Bank. CI. Blanclillour, merchant. W. II. Kaust, glazier. W A. Mathews, dry goods merchant. A. K. Hampton, dry goods merchant. J. II. Sharlon, harness maker. B. II, Kendall, merchant. E. K. Uechel. bavin ss maker. J. II. Kendall, hardware. J. Wilsciii, restaurant. (.'. K. Southerland, merchant. H. M. Warren, inereliaiit. W. K. Illll. coal and salt dealer. W. W. shwael, P ,M. W. T. l''he "'lech 'i"i'"-' utd Mayor Noonan, oi St. Louis, and liov. Francis,' of".\l'lsi.onri. The firm employs L.'iuo men In making "Home Comforts" and .fm men on the road selling them. Its daily expenses are »,,(i bv the Wroii^rlit Iron Kunge Conipuny, of iSt. Louis. 'J'ln' •• Homo Comfort Kiinjre"is mado of mallcalilc iron and wrought steel— a comliiniition that comi'-i pretty nearly be- "injif Indestructible. A visitor to the establish- ment of this {Treat eoneern is niiieli impressed with the .solidity and honesty of the jjoods made. 'I'his hoii.se was established in I,S(i4. and is in some rcspecta the largest in the world Uotel World. Hero'.s a wrinkle worth trying: Bissolvo a lit- tle gum arable in a little wtUer. so tliat it is rather thiek; put enough ]ilaster of Talis into this to make a thiek jiaste. Cement iiieees of broken ehina together, and in half an hour Ihey t^annot be broken in the same place, llot water "seems to make it liruier. Ghami> (savagely) ; " Your beast of a dog has bitten a piece eieait out of niy leg! " iSharjile: "Confound it! I wanted to bring him up a vegetarian."— iVcA: Me Up. IIUMi: (UMKOUT KAN«)K t'OOh IUK)K. !•:• IOWA REFERENCES. S. A. IIixlROs, I'lirU I'lH.ii lliiiil. Miirl'Mi. Iiiwn, on .liinc ;«) 1HH7 !.«>■»: "I wrlti' li> MW Unit «c iin' ii^Iiik h llnimi w» .liiiit'4 IHWT, wrlli'- ■ '■ Tin' lloiin' i I'liilnrl lliinno yoii'i.hici'il 111 my kit. hen \- the lllM^l satlnfiiilnry |Mirilni«i> of my llfo. I 111" Hiifi' 111 iisKCrlliiK llnil I bhvi' niic half ih<> fiu'l that 1 iis'i'il 111 n Nil IK'iHiklim hlovi' hrxldt's I liavo iHilliiiK waHTlii twt'iilv nilimtc'H frn'ii Kliaklnn thi> Arc- mil hot water, hut liolUiiK water. 1 cin't I'XiircBH liow pleanetl l»ni." • A«h('r A- Worinly, i'nipr'.i'l .if llio AOict Uiiiiup, (ixkii Uk>b», Iiiw»,.liilv Ki, l«^.,v.. .!•: "Ue liiivc hfi'ii niiiiilii« the lliinie ( dnifiirt over twu yoars, ami to nay »i' iiro plcBHi'il only half I'XprchHCM It The t~<\\Ut\i i>f fuel Is llni Jnnlii feature. The iilmmlanie nf Hiahlliin Hut water l«, without ilouht, a Kraml realiire. a.,' ;he xleam tahle wn woulil not he wlllmnt. You iiiiiy uri our names to reeoin inenil It, and no reasnnahle Hinmiiit of money would liidueo us to ehaiiKe It for any other riiiiue " Antheii Bros , Vroprlclnrs Hotel Anthes, write from Kort Maillhon, li.wn,.laii il, IH'.m: "We are iislni! two of your rtiiKOs, and llnd them Ihe hent we have ever had. Wm M ('roan. Siipt. Western Normal College, Shenan- doah, Iowa, writes Dee. ','1, 1H«I: "KeplviiiK to your letter «if Imilllry will sav thai Ihe Wrouiiht Steel Kanite purchased to look nl it and they say it Is one of the linest they have over seen. Yours respectfully, ^,j^^^^^^.^,j. UDONK COVNTY. .lacoh A. Oler & wife, Uoone. .lacoh Tonsfeldt, V Stanley " Henry Minis. |j Mrs. lluury Friedley, " ManKle Maas, STOUY COVNTY. MrB. S. A. lliick, Ames. Mra.K.M. Humphrey, Nevada. OKKKNli CULNTY. C. K. Dccn, .lelVcrson. WODDlllItV COrNTY. Mrp. .lohn Virlne. Dant.ury I). II. Ifohhlns.CorreellonvIlle. Srs. W. U. Empey, " O. II. Uiay, i "shlng. erit,Iow« 1-«11». Will K Niiiin, IIartl»y. W II Mollis, " Will lU.c. W. II uppill, .1. I,. I.nlis.'. David rritchllehl, I hiihiier K.lllott, II. .1. Klllolt, c. H. Ncilcv. Webster lily. Mrs. II. Uoid. Spencer. W. It, Ilei kwith, Ml I'leasnnl (ici. It Kreinh, Daveiipnit. (i. W. Pau-e. ■■ , A. I.. I'reslon, I'eilar llaplds. Tllo». ri.cp|H'r .V Si'll. t'lescci. Mrs. A, Anther. Kl. Maillsi.ii. ,1. M. Illsbee. Keokuk. Mrs c. A Hakes, Ceiitirv lllc. Chris, linker. ulliimii. K. A. Kshbangh, Taina. W. V. Kshbniigh, " I,. II. Illlvlii. Toledo Mrs. s. II. Amlcrson, Taiiia Mrs. K. (i. lilltklli, Toledo. ,lii.|(!i' l.ciinder Clark, " Mrs. .1. A. Olfcn, Spencer Mrs. , lohn Si'horr, Wilton. Tims Ilnrnett. Mitchell. •lohn Stanton, Mason city. Mrs. I'hoh. Harnett, .iohnst.'iito'n' ' Mason city. Mrs S I, Ilarues, Jcrlco. M K Avery ,vSon, " Mrs (i. A King, ' Thos llarii.lt Mitchell (ieo. Iloupor, < resco Mrs Tluis Harnett, " ',*"'','*'','.*V, .. '*1I ',''" S U Hlythe, NoraSprlugM. Mr* Julia auyelle, I.oiirdes SanhoTn. Hampton. WAS SlIK A BOSTON illlU,? .>Y<>«." H.'iia till' voiin>: man, iis lie threw liltn- self III 111.' feet of tl.e inelty s.ll.nil leil.ll.r. "I |„V(' vou unil would go to thi' world * fiid (or ^'""yoii fotil.l not f,, to the world's .'nd for in.!. (J.'i.rL'e. Thi' world, or eurlli a.s il is .aUed. U round llk.'iiluill.Hlinlith llullen.d nl Ihe poles. On.' of the llrsi le.s.-ons in .'l.iiienlaiy >;eo>tnii.li> iill.'VOled lothe slmiH'of the j;lolie. \ OU U.l.Ht lliive stiidii'd il when yon were a boy. "Of conrsf I dill, Init "' "And It is no longer ii theory. (.'irfUinstancoB havf'wtahlishtd the fiift." ., . , . .,m "I know; l.ntwhat 1 mean! was Unit I w^oilld do air -iL' to iilea.se yon. Ah, Angelina, if you liutki->' 'hf achintf void - ' ,, ., "tL'H Is no siiTh thin;,' as a void, Oeorj;.- Nature ahhors a v.n"i.im. Unt. adniiitm^ iha there cotild he sn.h a Ihinv'. Ii-w .onld Ihe v.. .'iipriil- of Hour, itnd a h.'aiun;; teasp.)onFiri of liakin^ pow.ler. 1 It Is said that a Paris latmdryinan has dis('ard(;d all soaps, .sodas and Imiiiiiu: p.iuil.is; he iiuT.iy uses plentv of wal.'r ami lu.il.il poltilo.'s, and .'an olcan.se. with. ml .ml. loving' any alkali, ihe worst Holled linens, t'otlons ..r woolens. !)li IIOMK COMKOKT UANdK COOK HOOK. INDIANA REPRRENCES. I'lUK, V>»i:\ ANKi.lllMiN rul NTIKH, i,! nKlly WMMmiiin. .1 A Kwlii. Mr« ,1 MrKilrliJKi'. I>r .liiliii Sinllli. It. I'hnintiH MmII Imiim- |{ Mi-]iiii Jiiliii K KlhK, Warrrii |)(iimliis!i, •hlHlMT l>l)nKlllhH, .1 K l)lMI)flll^N, llt'iiry l.iiliiliiK. .Ihiiu's \V liiirrl'iin, Mtb. .1 M Siiillh, AllHIlllllll Vui'L'lT, i'r. Mi>iiiuiiiicrr.v. J. II. MiiiilUHiiii ry, MrK. .1, lii'.liniii'tt, .llllllllllMII l.livcll'ss, WriKhl l.liHlMiy, K, W. Iliiili. riyh'.i'H Ailiijlliiiiil. i)<'unriliiu)nnii, WIllliiiii (i.Miir|.|iy, Mri.. I,. I.iiiiili,' .Icrrv llinn|iliirys (illisoii ('ri)S», Hliliiinl lllMM-. -■ Dm; siniwliiiii, Joscpli M(i iri'. Mlliiiii M.'Kol.urlH KIMiii Mi'iul. •hiini'H ItirhiinUoIi, l.iMiry (.lMl^M^ll, N. KuiuMc. Mrs Knliirl I'arrolt, (ill- h. t I'Isi', If. r. Ilrlin. I.iiiiln \\ llhrrK|><>oii htiiili'l 'rustier, Siiin'l M)ir\ilt, William llriiikloy, liavi' Hart, Ariilv Shirtiian, .lac'iili<''iMM'r. Wllllain SInrm, lli'tM'v'l'rl|ili'lt, U. M.Miiriilurcl, II (■ Itrcwiiin, rijiini'r Siiillh, (U'liruc llyiTN, J. ('. Ili'ilniaii, W.K, Wlllicrspoon 1). ('. ApplcUMlO, (icii. W Uliiiijoii, Mrs. Alliin Sjialii, MfH, Naiiiy C'att. K. JllllllMIII ('ah III lliiwaril, Saiali 'riiiiiiipsoii, !•;. M. sy, K, Uiil.fil-. 'riioiiia> lliirl, William llasN, llr (■ .1. AvK, iM'pIl Sli; .iDSCpli Sliy, 'I'liiw. Kiiv'llKh II. I,. Dcprciisl, W. I,. IMcKliiiicy, ,1. I', Wallacf, Ivlwanl OriiilKCl, Ituliurt N.lJiililmrd, Juliii IJi'Joniiclt, .lASI'llUcuIN TY. \V.('.McriiIliiiii;li,Hciiil union. (lias, i'lillciiH, Hill I'll Kliimnn, *laiiii-s Itanii'tl, IImIiI. Ilnllaml. .Iiiliii W . slii'Imiin, ('. I.. Xri'li'L-ali', J. r Wliliiri.|iooii, ilohii siialii, .liiliii WllllaiiiH, .loliii A. MiiiiiilM, (ti-n W. .lohiisun, Marlah smilh, T s. I'clhiril. KraiH'ls Kiiclns, •Iiirl. Mdiituiiniory, •liiliii .1 < lark, JainrN \S'allai'i% Hli'lianl Klfiis .liiliii N Hiiiiii'lt, Davl.l M DIxcii, l.olltMi lli'aily, Win. Iliiiili r, .hiN. 11 Mays. I'haN lliinmerllMR, K!l/., AMililuc Aloii/u AMililKC, Mai5 A. MUIk, Will, Lent. (), ('. Miaiiky, TIkin. .1. ('(n'lke, Sani'l I) ( iix, .las, A. Smith. H. I,. simniH, .lames Dart, Henry .\. (art, .1. 1'". StiirKeuii, W. (). Canip. J. A Win J. I.. Win. J. W MeCiilldiiL'li lleeil, Siiillh llianer, W'ooUk, Hensfiolacr. Ooo. IllessliiK, K|ilirlaiii Sayerfl, •lames Stmpsuti, Will lliitt, Kiioeli llaKonliuucb, Will, liuiiimel, I. .M lliinin, KeiiHKclHer. .loo. LoiiKliliridge, Uooilland, W. N DiiKiie, " " .loliii HimmI, " " CM. Woods. HKN ON ('(It NTY. Fowler, Sain'l lliitt, Fowler. " II. (). niiiKliftm, " " Kd, Hull, " " Clins. Savers, " I,. A. (iriimii, " W. s. (iray, " \KWTON COfSTY. Moroeeo .1. M. I'otts, " lleiirlolta I'licit, " Nat. Miller. " Nat. s. s. lllm'sley, " M. M. llliieslev, " V'm. A. Ilolliiilay, Dernc. " deo. W. I'allon. .Iiilia. U. S. ItoliliiMiii, Will, tjiiackciiiiifli, Mrs. Kleiior Miilkln, Win. M. Ifoliliisoii, Moroeeo. Hiirr City, lirookston. J. W. (JrnvcR, W. W. ''Iilziini, Mrs. K. (liuldaid, A. Hallev, Will. Arelillailil, 8ain. v.. Darrale, Daniel Ash, David Sloiu". M. M. Kolili, J, M. Kiml'all, North Vcriioii. (apt. I.ee Howell, Evnnsvllle. lU'rnard KlililiiK, (). I'. Mll'iarkell, Simeon Sleariis, Mrs. Minerva 'I'ato, Miss .Mallie'i'rtlc. P. WiKKi-ns, Willie Peel, Hev. K. M. Fuller, J. M. Kipper, lleiry Overtiirf, Holloii. C .1. Ilolinan, Postoii. M. \\ . Akeily, Vliieeiines. Natliaii Faxle, llutler Switch. NN', II. Siiodgrass, Osgood. Holit. .loliiisoii, PetcrsliiirK. ('. N. Clapji, Selplo. Mrs. AC. llassmor.Versnllles. .1. A, Fwln, Fort iiraiieh. (!. S, Cleveland, on , Time IR, |H,s,"). writes from his home In I'lymontli, hid. : "We are delluhled with our Home Comfort Kiin«e. II leiiiiires much less fuel, Is easier to itinniiKe, and hakes 'leller and oiiieker llni.i any cookiiiK anparaliiK wo have ever used. We have llie sivcolest and llKhlesteorn hread ami Mseiill. and the leiideresi and jiieiesi meals, and everylhint; iseooked In the iiinsl ilellirhtfnl niaiiner." O. If. Cirllliii, editor of Itlplev Co. .Innnntl, OsRood, Ind., writes: "I have tested, lo my entire Mitisfaillon. the ipiall- Itles of the Ihiiiie Cimilort Hani;e, inr.niifaclnri'il hv tlio Wroimht Iron liantie Co., of St. Louis, Mo., and i an' sav, from peisomil exnerieiiee. tinit every part of lis eonstriie- lion Is all that Is claimed, and its eocikiin; iimilities are eoin plete. My wife Mlves ii her loudest in'aise, 'iiid is inoiid of the iniiniier in which il perfonnslts dinj'. It Is tnilva u-reat Invenlion. anil a new era in tlie mode ot preparim; l"lie daily meal, w liieli will ever stand in the leinl of any klii'' of stove made. The prineipleK iiiioii which the raiiKi' i l.iiined elearly assert Its sii|ierlority over all other cim .^ eon- trivaiiees to the least practical person, as its ariMimcnjent shows hy a L'lance thai il conid not ilo oiheru-ise )>iii Pako ipiickly and evenly. Il hasmanv advaiitairesovera eomiiioii eook stove whicii I will not alleinpt to (live .ilphahetlcallv, but lo see one Is to hiiy. To he convinced of its true ehar- aeter.slop near one of the wacons from wliicli it is sold, wit- ness Its dissection, hear the e.yplaimtlon of its parts, and see Its temper tested piecu by pieec, 'U t'liatu Ihu world' is the TcrdUlof everyone,'' NORTH CAROLINA REFERENCES. II l< ,K N\ Mr T. It ,1 W w II V. Kaulos, W. Lewis, II. Moore, s Crisp, .. K. KvCfCtt, Pitts, K Keel, II. Ilradiey, 11. KiilKht, tl. l.aiiKley. Kliiil'.CdMlll; COL'NTY. T. W. (iwens. . K. S Moore, H. .I..li'iiklni, H. .1. Cohh. J. K Owens, W. T l.tiiiford, •Inh Fiilloii, II. Norvllle, J. W llrldiics, CHATHAM CorNTY. ('. Ferrell, W, 11. cross, Win.,lohiison, J. II. Wllllaiiis, W. (i. Harris, W A SMillams, T. .1. Ilarriimton, H. II WIN I). L. Siedmaii, .( C Wilson, K. I'. liaKlaiid, I .M. Koiiiit, .Mrs. II, J. llarrhiK-l), I', siediimii, ton, II. .M. Thomas, N, .M, Kosser, W. (). I.asslter, (1. W. HarrliiKton, A. C. Moore, II II. .lolies, W. I). Matlliews, W. A. KiiKlaiid, .losepli .Mallhewg, M, M,Carp, (). A. Hnrnes, Win. Muuro, Jr,, .1, Tyson, Jr. CUUIHTUCK COUNTY. ('. M Hell, .1. X,. Dceormls. Win. II. Hray. Sherdllrain (ircKory, HV of county. Tl.os. Harrett. Th IS. .larvls, Mrs. S. Siiuwdcn, ,1 W nulls. M rs. W A Norvllle, l( II Norvllle, W . V ', IVoclor, J. 1) .leiikliis. c. .lenktim, .1. K Hebrew, 1 II llcHrn, W ,U , bdwurdH, o. s. fohnson. II 1.' ( . lliirk, J. w' Poe, J. A. I'liKh, (1 W Kmerson, J. c. \irkiiiiiii. N. K Sanders, C. M. Dowd, A. Dowd, Il 1) iwd, w 11 chcM'k, Id ht Stndevaiil. It Fiiueell, TVos. Ncwbpm, .liicji Newbern, C. w. Powers A.. I. Pell, .laceii Hi'll, John WllIiumB. ilohn Hrock, Ferdlnuud Honnle, .Tohn Alphln, W. II. Manning, Oeo. ,1. ('listen, K, I), lilddlek, ('. li. Cross, W, W. Savage, GATES rofNTY. .lames H. .loncs, .1. T. WaUoii, Alex, carter, Dick Hayse, fico. F, Eason, M. Knre, Mills Henton, M.T. I'ierce, .Vohn A. Iloiindtrec, .los, Kllleott, .liidKO J. T. Wair, Mrs. Mary Arnol.l. MUa Mary K. WIkrIiis. WAYNE COfNTY, licv. M. E. O. Berry, N. .1. Smith, U. Kayner, M. II. Hl/./ell, 1). .1. Hroadliiirst, Levi Strickland, Wm. (Jraiit, D. C. Walker, .Ino. It. Hoberts, V. II. Hiichan, Mrs, L. E. Hiielmn. Wm (i. C, Hindian, Mrs. M. Daniel, I.ydla A. Haiilel, II. A, Whitfield, .lolin Head, I,. W. Harlow, L. W. Price, .7. L, Mayo. .1, A. Mayo, Jos. Smith, F, W. Yolverton, M. T. .lohnson, Mrs, .s. .I.dniland, F. J. Bee ton. Wash Keed, 1', I,. Peacock, T, .1. Ilecklon, T, It. Acock, M. D, Horden, .1. A. Siott, /dun Iteeil, H. W. (iodwin, Mlnshew, (1. F. Hiitls, I). II. HridKCS, II. Ivey, Fred, (irnnttmm, .lames II. Uraiit, Harney Daniel, Ilepsey Smith, Mrs. .1, Hroadliiirst,.! Mrs, F, A. (iraiit, W A. .T, Brown, Ada Hrown, <), W. Ileniiett, W, S. (ireshani, K. .1. Martin, E. 11, Martin. W. D. Hardin. Mrs. M. Milling, II. . I. Sauls, Mrs. S. Sauls, N. L. odiini, J. L. Xewsoin, II. .1. Newsom, S. A, Watson, Tlios. Cooley, T. K. Woodiviird, A. II. HiiKKle, A. Scott. II. Androwi, Mrs. Delia (irant. D, li. Thompson, Mrs. Emma Koheils..!. H. F'ost. Mrs, W, Hroadliiirst, (ieo. .Mitchell, T, A, Wliltlleld, U, Davla, DUPLIN COUNTY. F, Souther- UePecea Hoyetto, Alfred Hall Mrs. land, Emilia Hovelto Jno. II. Wcstbrook, It. W. Hoyette, Nathan (ii.rner, c. .lernlKaii, Thad. .loiies, E. W Taylor, Win. Hoyette. Jno. W. ' '.'aters, J. A. Hoyette, Miss Edith Dew, J. Tomllnsoii, J. M. Hnrnetl, Thos. Woodward, J. E. Moore, B. Hiiiin, B.It. Illimnt, N, Z, Kills Thos. Felton, \. It. Kaijles, (i. Ellis, n S. Wiiitlny, I. N. Amasoii, Mrs, A, Finch, M. E. Hoyette, (). It, Kornegay, Lucy Jones. Jacob Smith, Anna V. Smith, ManKie Slinmona, Mrs, It.IMIamhlln, WILSON COUNTY N . v.. Hoyett, C Wooilaid, Calvin V, oodard, It. A. Ellis, Jt. (!av, W. '/.."Ellis, D, W. Weaver, (iray Ellis, S. D, Hoykin, A. E. Finch, J. WInstead, H, Hnlhiek, 8, D. Hovkin, L. A. Pender, Lucy C. Hall, Ahsolom Phillips, J. D. Diinian, E, H. liowden. Mrs. E. IL Howdeii, June .A, Shine, Mrs. Salile K. shine. Mrs. II. N. Korne- gay. .1. Carter, Itobt. Itaper, J. Hass, J. B. (iardner. Dr. J. E. Hrothers, B. Newsom, Thad. Pender, IL I'ltman, S, Damm, T. IL Hrldi;er8, T. P. Eau'les, !. v.. EmcrNon, D. Whitley, BUNCOMBE COUNTY. Levi OlementR, D. V. Cole, O. W. Cole, J. F. Hawkins, Cath. Chaiiibers, .M, A. DoiiKherty, S. W. Davidson, W. K. Chambers, Dr. J, I. llMrris, ' .Mrs. Joseph EUer, L. W. Peek, II. A. While J. .M. West. IIOMK < ((MtUKl* UA.NtlK ioi'h ItitoK. «.»7 SOUTH CAROLINA REKERKNCE9. .1. I . MniriMll, a. Alex. ^w>KOrt, tvwlr ItuUy, T K. lil..'K .1. K liiir~l \ < ■• C. A. . . Whllrr. .1. T MlllllH .1 II rnlril.ith, I'. II llyiiiiiii, .1. I'. Sl.illl', W. .1. Wliltlcy, K. Iliinly, A. SliKKH, «V. Ilur.ly, il. SimKH. 11. I. lurr, \V, .1 Wiioti-n, Mrv. Z.J. t'ox, ■I. M. IVnnIa, .1. II. Iliin. W. II. .loiief, Z. Hiirkcr, W. (■ Wlnm, T. .1. WliiiH, H. II. Kininfty, II. (). (llllllH, .1. .\. Kill*., A -'. Hliincliard, .1. A. Hnrl. Mth. M uIIvo, «. K. Wllnoii, C.J. Uurt. J. O. .TnnPK, E. WilltiiiiiH, K. J. I.llIlK, 0. 11. KluiilKan, J. I«. Hlclmnison, II. U(w. M. K. Willi, W. I,. HiirneH, W. II. DniMil. A. .I.cliainlilee, .1. M. lliillir.i. It. ,1. rnvilclifrry, .1. I'. IMl'II !•, J. \V. crwcli, A. Llodwlli, llitllt'), llitrkMlttUi iV < u , (lltrKN riUNTY. Win. Miiv, ,1. liiiiii»l>v, .1. C. I'.illcr, .,II>M|I. J.(> WnrlliliiKtuti, h. .Ii>liii'"'ii, \V.\KK, CiUNTY. J. (', llniitcr, W. \V. i;.l«iirils, M II. WCixlwiird, 'I'. .1. Iliirrlsivii, .1. I'. MiisM'V, 'V. .X.rm.iiill, «i. \V AlkliiH, T. W, Iliiriu'K, A. K. H..liiii.l, W. .1. ItMlmiil, M. c. niry, (I. I, .iMliiivon, A. S. Ilurlou, s. - liHliy, .1 W I'llMII', M. 11 Ili'yiii'liU, lliirttiiK \ IIh>i>. A. Iliifly. Will louiiril, V I iirr. Ml- M A ll.irrow, .1. W llt'flllH'l. II. Min.r. W II Kl/cll ,1. Nrwiill, I,. II. |lrliliwls. it. v. MoiuiKhnn, Folsom Bros., J. K. Jervey, W. II. Kpperson, \V. II. Martin, H. C. Moses, Will V. JeunlnjEB, II s. llolniHii, (imnHtfliiirK lit (1. H. !>alli>, K Marion liiet'ii, J l>. Kotlf, Mr». C. I", i'o|<', Mrn. II. H. Ilarlnn .1. II. Illlev, AdMiiiii' J, II. Hilry, J II /.eUlir, S. J. Uolwrlsoii. K. F. Cnrr, V. li. Ilowmftn, C. M. lliirsl, J. K. W. Del.orme, ,('. W. KliiKUiaii, II. K.Clireltzlierg, ,J. It. Carr, ,.\. A. Solomons, W. J. Heard, (Trial Justice), I.. Itroaddns, W. II. I'eehles, N.O.Osleen, (HWcA- mitrt ((■ S(itit/it'Oli}f If. K. Uel.omio, Walter I. llarhy, J. II. Chiindler, Uiu'ker & Bult- mann. Ji.h'. Miirph, Admnr*. rnrlH iiiiKltirr, " Mr>. \iiiili' liiiklillifl, " M. W i.iiiiler, T V. lUrli.ii, M. (I. /.I'iKlvr, J A lliitlii, liiis lliiKhi". II. Slii'ppHnl. l.iNlnu'lon ||llW<>KVliil' llHiiiUtru Nurwity. rbitii|>«. Iir. K'.KIrklHnd, lir. \..rii, Hr. liny, llr It rt». .M. A. Kliinrd, J. C. Kliiard. T. P. IliMr, IIAIINWKI.I, (III NTY John F. Oalhon C II. (ill W . K. Si'««e. « W. I iHyton, 'I'lios. cl.nl M, (i. II. ''la>loii, .1 .\. clinsn'iaii, IfHtie lUelifs. C. II. Clayloii, (.(■(INKK lOtNTY It. iralu, I,. II. \ crnnr, .\ l|in,*H'«, .1 /lid er, M Ki'urM' .\ Klimrd, «. It«>. J.d. It. Vuiiderver, <■. li Mnrli ... (i. M. II iiiililoii. ,1. U Sinuleloii, T. A. I'alterMiii, S. Iliil'lwiii, J. A. Sa ii.lrrs, J II lllil. Mis. II.. I Iteeilir. ■llioiiir.s \\ . (iroKan !.. fiary, lleardeii, ihnT. I ox, N. Ciilhnnii, ••«io Tiiii", r«. M A. Iliillnger, I'. VerniT. Jiilm r Sinltli, ■/. V siiilili. ....- II \ (I- iiiiherlan, W. K. Mri iilliin, N. Ileleiiis. T. li Kilinell NllHt. • W C liah ,1 J. I . iltlllOII, llrllt, CiliC'ly. . , MrCn"l«li. ,1. I-'. Wilili'iimii, I). J. Wartilow. \N . T .ii'iinliik's. Will. \\ Itliiiiaii, .laiiies lli'sti'i, K. K .y> lliiaiiis, J. W. Ilardlii, I'ICKKNS C(H NTY. J W Mi'ClaiialiBii. K Wit IlolliiUKWorlli.l " W It .1 W NTY .1 II K (I. W. Hnidrlrks, ,1 A.Crali, Iv Kemps, '. llllKVILI.K < III A. ' (illleupy, I' 1 .IVer, 1.. It. I'lnsoii. II. I'. PInsoii, .1 I,. J. I'liisoii. .1 J. C. Yo.lllK. ^1 (i. M. Itiiiiks, s .1. I,. Wlilli', ,1 I.evv S|o,«si,ii, .1 ,]. (•; (irlllilh, ANIii;il80N COfNTV, I). Nally, II. Anilder. III. Ilaiii lion, I' lloKKH, W I'rlee, . It. Kiluns. (i. Ilillon, Iii'lvin, IV (Hnody, II. Hroiiks, A lievUn, I' Kenedy, » llosenwlek. N lieiidy, II. Crynwull. J. II. Iliilelilsiin, 'I. W. ra«i y, J. li. Iiiii'kwortli, (1. W. Ilussell, II. McMiirlry, John Kskew. W. II. Mi'i'oiinell. J. S. Kowler, J. J. Moseli'V, J. I,. Moseh y, ,1. c. 1,'ush, .1. It. liiiekwortli. I! II. ItroNvn, W I,. Iltinions. W. II. liHrtlsoii, T. M. Kliii:. J. K. Massev. A. .1. Sill C. o. Itiirri-, J.d. llarls, W. S. Itoll, W . 1>. ll.iU. W. .1. Sli'veiison, Win. Siiillli, KIKiKKIKLO Co; "^TY. J K. Martin, It Muves, II. II. Si'iiddle. M. II. Miliee, J. A. Kskew, B l". Crevtoii, W. II. (■llliuii, .1. C. Kejs, II. T. Cliaiiililur' S. I,. Kskew, (I. A. Uowen. Ur. J. W mil, J. o .Vilkliison, .loliii Stew ir!. K. It. Mel leaden, J. H. A'laiiiH, I.. \. Iloniioii, II. K Iliii'li, U,.v. li. W. Iliieh, Win. (^lorlis. C. ;•;. ijiiorles, A. K. Iliiili, (i. I). 'relliiiRii, C ,1. Holmes, Dr. (I. A. Ituneh, II. It. Iliitjlie-. p. W.C. I'eiry, M. M. Horn, W. II. I.'iHery, J. II. Calheilll, I), l.a Morr, II. C Croiii h, W. M. W.lili, M. M I'aviil. II. T. Walloii. II. S. IlolllWHIlHIT lleo Herri', M, S .Miiiliell, K. W. Trotter, LKXINGTON CiH'N (■apt J. M. Itoof, J. S Mntze, Itev J A Cromer, J. I). I.owerinnii w k L'..r..).> w .1 l.oweriiiaii W. A. KorK'li J. II. Counts, J .\ Wesslii«er, Jake Wln«ard, S. N. SiiyKHrl, M. K. Kaniiner, B. I, Ilreher, J. IV CoUey, S. K. BankniKht M. W. Bnir. J T. I.owcriuttii J. II Borton, It B Cato, J W lliitland, Ci W. Sawyer, . ,1 l.owermtiii II. J. Derrick. . r. A. Illy. O. A. Derrlek, ,1. 11 Klsin^er, .' K Ilroaiiwaler, .los IJoalwrlKht. rv .1, T. Iltimmond, W A lioodwin, I) J Knoite, s IV Sliniiiport, .\. I,, iiooke, W. T. Itrooker, M,D J,,lin J. Mnller, W. It. Iloterts, (i M. roiixhfman, II II. Sinlih, H. K. Sliealy, ,1 I, nHlllmau, it i. Vriee. II. Siimmerttll, II K. Ilarlcy, Walter KiibankH. :iH IIO.MK CXJ.MIORT liAXUK COOK HCiOK. KANSAS REFEKENCES. I. ,' f II. Horonlz, C'lurrvvnlc. V,. A. I'rlc'O, (J T. caMiimiiKli, I'lirsiuis. Harry (i(i]iif>, Ml. Mii. C OliiiHCT, S. U. Kiuiicy, Mri*. ( Inni lliivoiicr. SdloiiKiu. MrsS. II. liiiiriiT, lldiin'Wiinil. A A. Mi'llvillc, Wi-ldii. .Mitrv I'i. Ii'i'u'i, I IcIiinoiMl. .Mrs.' Mmv c. IliK.lciii, " Mrs. I', r. Mi'Kfliriiii, " II. IK'iniMfll. Oltnwn. A. .1. Ili'llicU. Wllliiunsliuri; Mis. I,. l-'ncrbinti lllldll. I'. SliipiKT, Salllift. ti. W. sliaver, Wliiir|iH. .luliii II. I'liii-lcr, fiswcKii. oincr IC ti'tlioiisp, Attiiinoiit. II. CiiHi'i.'*, .laciihiiiivHIo. 'I'., I. .Marliii, I.aljl'llr Cli^fk. W. li. llniiliT. [•'t. Sciitl. Mis. sniiili .MilliT. Ai;ra. W. M.l''l■^^;llsun,|■lnlllils|,llr),'. r. \V. KlKulii, Miillicsdii. K. I). (iouM, Nmihc. T. .1. illcKii. UruK'iiin. K. .\. liic'ianlH, Lviuloii. .1. K. Ilichanls, " " 'llids. (iriiy, " ;Mvs. V. A. Downs, " M. K. Wlr-. '• LYNN ('(UNTY. Have Ci.lliin, iloliii Hyorly, II. .liiiirs, Marv .1 Hoss, II. ('■ Kirk. .laiiii's M. riillllps, Mary C. I'lilIlIpB, Dan. SliiipsDii, >•, 1>. I'uul, Mr.s. .Mary .Micklnnd. O. J. Watson, KIIJiili Kciailinnn, M. .\. MmiKesser, John MlcliaoU, M. !■;. Kirk, Sam. CiiMiclrlch, W. P. (iraliam, A>\> Tackct, Mli'liaell Hiiss, Kiiniia Mli'liaul], K. N. Slliip, Win. I', clliie, Wni. Moilori.s, I). IlMiiiinonil. I'mprii'iiir Nalioiial IIhiim', Saliiia, Has., April .ai, IHlM.Kays: 'Wi' arr iisiiiK a IIoiir' ( (iniloil Kango that has Ik'Oii lii'cnnsttuit ust' In our kilclRMi for tho past three ypiirs. iiMil Is iIoIiik perl'eel wnrk lo day. I euii I'on- M'leMlioiisly reeoiiiMieiiii them to unyi>nt' needing; a lirst elu.ss eoukiiiK raime." On April Till, IWI. we sold to Messrs. Crlley A lleniliit;, for the new llnnliii^ton llnnse, I-'ort Sentt. Kansas, one of (iiii "|)|i" i'linwes. with 11 liish Sti am 'I'ahle; .•|il-Iiieh char- coal Hrolk'r, OIK' tit onr hu^^est lintel Carving Tallies, Willi eopper wiii;' siaiii! ,*(1 ware, eolVee urns ete. ; alsn oiio of nur larK'esl .So. 1 i.iiiiiiilry .sioves, with wiiler heaters, ele. They write lis nncler date of ,Iiii:" i'ltli, iss): "KverytliliiK wc have lioiiKhl of yon e.rciKl^ our expeetalions. And if you want u reference or reeoinmendatioii. call on lis." Wichita, Kan., Sept. l.'ltli, IKHil. ••In reply to your inquiry we are ready lo sl^n almost aiiylhlin; you iiiay write In lesli- fyiiiK to Hie nierlls ol your WniiiK'hl Iron ItHiiKes, We have been nsin^; one ei^dileen montlis lit a resliiurant, niniiluK day and nluht. nsiiit,' coal for tiiel, audit shows no indica- tion iif linmiin; laii. .As a ('(aikiiii.' apparatus it excels anything on the market."— Kennedy llros. MessrB. Ilnuek llros., of Wichita, KansnR, July 81, 1HS7, write: "In aiiswerto your letter nf , Inly U', we send you a few names of parties who are well ploiised with tbe lloiue Cinnfort Kaiiges purchased from ns:" A. A. Hyde, Cnpilallst, ('. \. Vauiiess, Contractor and llullder. •Ills. Ijich, lieal Kstate and Loans. Ilardy Salema'i, " " W. \. Tlioiiias, '* " T. .1. Itrook, Contraetornmi Builder, city llcilel purchased ID and (i liaiiKO. Coiin;iereial Hotel. Km. ; >aii Hotel. " e have sold to a groat many more parties, but tliink the above will be ei.ough from us." L. O.Thoromoii, President and Manager of Sallna Normal University, isallua, Kas., April ;iu, lsi)l,sMys: "I have had In i.vo here iu the college for iieaily live years the Hume Comfort Steel Kange, and it has given entire satisfaction." ('has. Bush, Proprietor Metropolitan Hotel, Sallim, Kas,, April. 'HI, 18»l,says: "This is to eeiiify that we are using a Home Comfort Hauge that has l'.-Cu In use forlhe4)ast five years, and Is giving perlect satisfaetion In every res|ieet. When this wears out, if it ever does, 1 shall replace it witli another from the same sliops.' Mrs. E. Ober. Proprietress Paeltlc House, Salina, Kts., April. •«), iWiLsays: "Six years ago wo lioiight one of your Steel Uaiiges, It has been in eonstanl use ever since and Is doing jerfecit work to ilay. Can recommend it lo anyone needing a I'lst-class cooking oiitlil." A. Jennings, Projiriel-'r Mouteur Hotel, Sallnn, Kas., Aprill:«), IHiil.says: "We Inive been using a Home Comfort stei 1 liange for the past four years, and it is giving tlie best of satisfaction." <). W. Sargent, 1. Strile, North Parker, 8. H. Druiier, ('has. Hanie, W. H. Ituekley, p, u, Mrad, B. V. Caldwell, «. H. Prentlee, Henry Treanor, Maxon. W H. Scovllle, Oarllngton. ('has. Mccracken, Overbrook. W.M. Justin, " I). P. Illues, " Thos. Dunn, Spring Hill. Peter Dunlnger, lawrenee. Quenemo. Hoinewood. WllHamslmrg. Ottawa. rair.e.; Ottawa. M. Cttughlin, " Mrs. A. Joseph, Walton. iSdt-erioii. NEBRASKA REFERENCES. r;. I(. Oorinslead, Humboldt. Jas. il. Murray, " J. II. Collield, " Will. Hurley, " Piesiun Kefser, " W. K. Uilsou, " (ico. W. Davis, " H. t.iuari.eiibiish, " Leopold I'oor, " liolil. I.iirton, Nebraska City. Moses .Mel 'arty, I'ri'cept. Lewis 'I'linii. as, I). .1. .Mclninrf. Stamfnrd. H. 11.1 lie kman.liepublica 111 'y. Geo. Master, KranMin. K. J. W. Plltman, Nehawki. Theo lln.wn, Lincoln. ('. It. Jones, Wvinore. J. 11. U. Hawkins. Llm-olii. Joseph W. (irimes, Henirii-e. .Mrs. ,1. c. Kurch, Wjiiioie. I. ILClaytnu J. D. Harrison, Table lioi k. Mrs. P. (ioiild, Ida It. .-Iiiiiibo Kalis city. Mary A. Siumbo, " . K. Hlllmaii, M. K. (iilison, Orleans. .1. .\. tJilison, " .M.(i. lieed, Ilou;;las. OTliK cot NTV. Mrs. J. W. Buehana, Mrs. Sarah Chadsv, L. B. Sinover. Mrs. M. A. liigalls. .Mrs. II. M. Dopp." .1. K. Deck. Syracuse, Neb., December ad, 1H,H1I.— "The wrought 'K' liange yo:, placed In my kilcheii some weeks ago. has, aflcr a thorniigh trial, g.ven better satisfaction tliaii any lauge I have ever used. Would not move il out for tiiree llmi'H its cost."— II. Holderness, Proprietor Syracuse llolel. K. K. Criley .t Co., proprietors Windsor Hotel, Lincoln, and I'addoik House. Ilealrice. write from Linenin, Neb , April '.'I, IKHil: "We have used the Home Coiiilort WrongliL Iron Kange In the llniillnglon House. Fori ScoU, Kan., and III llie Holi'l Kvnlidge, and lake pleasiiie in reeommendiiiK them as the besi raii^-es for Hie iiniiiey we could get in the market. 'I'lie large range at Kori Scoll has been in constant use for live years and stands the hard usage remarkably well." Mrs. tllara A. Marine, Assistant Superintendent Home for the Friendless, Lineidn, Neliraska, June I'-', t«i|, writes: "(ieiiilemen -since November !llh, \U<'.^, we have had pie time to test the (pialiliesof Ihe 'Home Comfort' Haiige, and for onr large family gives us any amount of cooking. We are glad to bear testimony to its merits." V. (i. Test. Snperiiileiident Asvliim for Chronic Insane, Hastings. Nebraska, June IHh.lH'.H writes: "(tentlemeii - We have used your 'Home Comfort' liange No. Till.' for two years and are well pleased with 11, and take pleasuie In recommending it to any one in need of such an arlicle. " T. M. Warren. Proprietor Factoryville Holler Mills, rnion. Neb., .Iiiue 4, ISHI, says: "Your favor of the .'frd Inst., with iuiiulry iu regard to the Wrought Iron Home Comfort liuiigo at hand, and in reply would say yes. We have one and woiiht not take $1110 for it if wo could not get another one. In fact we had a strive which <'ost us i^iU and it bad been In use only two years when the range man came aroiiiiil,and we bought a Home Comfort and setlhesbive to one side. 1 have since sold the stove for iVi. I would jirobably not iiave bouglit a range having such a good stove, but I had used one some years ago while living in Kansas, and after using it over two years with soft coal, and for months at a time it was not cold. It was as good as when I tirst got it, and on moving tocalifornia I sold it and have never fonnd anything to till its place until we got this one, which wo bought last year. Yon need not be afraid of the range men for you wlU'lind they do exactly as they say and are perfect genllemeM." Licoln, Neh., April 21th, )(««.— "This Is to certify that I have had in iMiiistant use about elt^htcen moiillisa Home Comfort Kange '.M', manufactured by the Wrought Iron Kange Comjiany of St. Louis, Mo., and fiml It Iu every re siH'ct all that Is claimed for II. It does lis work well with a reasonable ainunnt of fuel."~Hestuurunl, Wiiidsof Block, North Eleventh St., Theo. Brown. Poople who aro tiniililo to sleep ttftor ilriiikinf^ Xoxi Of coffee, find tlittt llicy can enjoy the .swoetcijt kind of repose ttftei' di'inkinji cocoa. Women seldom tiike tlie tronlile. as they ctill it, of measiitin'r tlie inirt-edienls in tile iirepai'alion of an nnli'ieii disli, imt merely jruesg nt il ; tliey itre tlierefoi'c often hadly handicapped through impi'oiu'i' proi)oi'tions. I'o restore scorched linen, peel and slice onions; exifael lite juice liy potindin^jiind siitieezinfr; add to tlie juice one-iialf ounce of line whiur soap, cut line, two ounces of fuller's earth and one-half pint of vlticjrar; hoil all to^rclher. Wlien cool, spread on linen tind let dry. Wash the arlicle in the tisiiiil way. Iioilini; well, and unless it lias liecn so Imdiy liiirncd as to have hroken threiids, the .-lain will huVe di.sappeaicd. A lijtiii scorch will di.sappear hy simply exposing to the strong Bun. .iiihii li. : .bili'i Vov J. \V Ove Mrs Sum, Dick Cnii Mrs I', n. Pan! McF Sam 1 iril Tiios. Wii ll. IIOMK COMIOItT HAN(il' CHOK HOOK. '.•!» KENTUCKY REFERENCES. Mossrs \V r. Kcili'v. I!.'iil.cii lli'iiii.it, .1. V. llookiT, .1. H, Aiiains ii-;x SliiTilVcifdlilhMiiicoiiMtyl, iin.l (iii.C. I'.iMinfonl, KPIllli'lncll "f I'riiiiiiiH'lin' III (ll.lliiiiii illi'l llrlir\ r.Miiilir^, Koiilurkv. nil iiiiili' ill ii'riiiiiiiiiMi.liiiij iiiir llcniii- ( .. i InrI Kiiiini"- ii> vii>llv siipiTinr 1(1 iMiy i-uMkiiiu ii|>|Miriili;^ llmt litis I'vor I'l'iMi oiViTiMl lor miU> nr liilri«liiri>il In ilulc ifs|"il ive foiiiiUuH. MAltlON liH NTY. .Iiilin (J. .Miillliij!lv, K.l llc.wiimii, .hiliM Vmvi'lls, ■ II. N.irii>, .!. W. OviT^liccl. II, II I'.lllllS, Mrs SiiiiiSi.iiMir-d. -I H. Mill JMi-k ('iiniiiiiir . Mrs. 1'. Kiiwiimii, I'liiil McKlniy. Sinn I Irilr, 'J'lios. Wiijiie, .\m;ii«Iii DinviiH, A, llniirii;iiii, .loliuKiikliiiiil, .liiliii K. l.i'Wis, A. llnWMS, Will. Iliiniiltiiii. \V. I'. K.hviinis, T. N. HliiPlmrl, il. N. lilimuo, (leo. Uniiil, .lliii clink. .1. F. Diiiiiicr. T. 1'. Mcl'liMic, S. ,1 MclMdiii!, (•(lie lllrtnii. .Idllll II. (MX, Will. Dvsiinl, ,1. M. liMiiiry, ,1. W. Hniiii'v, II. K. Uiilliuini, N K. Kdiins, Juliii Mend. Voliiey O. Uavls, C. J. Fort. Ilciirv Hniwn, Alfiiril KukkU's, lleiirv Kiilkiniip, I'. S. Sciitt, W II. cliftmi Kezlii Virgin, .1. Ullt'y. I.PO. Illllip, ■Iliii W. Wdiniii'k, llciiiv Wlioilfr. J. A. Alexiuiiler, Wm. Prewllt. II. H. SliiirKiii, W. II. Miissle. And nittny others. nnvld CrnlK, ■lanu's Sliuiloy, J. S. UulK'ttll, Wliiii'liouse, W .1. Miilih. (JfdIL'C NilllllSOn, •Ins. jldi'liiiiii. Will. W. nnrks, 'IIk.s. II. IIckI. CAIfTF.l! ((IINTY llaiiiH'rTi'imt, 1'. (i llnicr. i:li/iiii IliickiuT, 1), II. Iiidcrwodd, (• W. .McxMiidcr. Minlliii M. Hull, 1,. A. I'llcliiiid, A. .1. Si (111. Sr., H. M. (niii;, 'I'lids. T. (iilhiTt, Cyrus MiidddX. IIOYI) ((ll'.N'TV. Will. Diivis. W. I.. Fminiii. Will. .liiiiicsTnniicr.llHiu FulU. (Jlil'.KNll' CDINTY. Will Unrliy, llnrrlsnii liltRs, W. 11 Hrvni, .1 •' l.iwis, C. I, sunviirt, FicdiTlc Vlcl.ir. Will, CdiiwMV. Wid s Williroii, .Idllll \V. (iri'i'iisloil,. Idllll limit. j%. .T. Worninct;, II. 'I'. Sli'wnrd. W, It, Hlinikciiislilp, (;, SV. lUossliii;. Illkr AniislroiiK, (). W. Fdsdii. DllVid TlldlllHH, Isdiii l>iiylsdii, Tlids. Yules. .Ills K. i^riiliiiin. Juliii .Vliiddiix, W. li. Flslier, (i. M. Fiille F M. SwiniiiKini, Miirv lliiiil, Thds. N HinKS, .1. W. I'liiiiiiiims, A. s. Iiiivis. Mrs M. Itliiek, II. F. Hceves, W. W immek, Iliiirv DdWlis, «'. Tlliell. Will, iidwiis, J. A. Aluiandor, J{dl(t. I,, siewnrt, llKNIiY CiUNTY. fi. A. I'arklmrst, K. V. Ildiiseworlli, .1. .1. Siiillli, .1, II. Morris, M. 1,. Estus, Dr. K. T. Irwln, THlMIil-E rdVN'TY. Frinicls Sidllmaii, .1. P. Mills, ,Ids. I'dwell, M. Ddimlierty. ,1. 11. UutUT, And many ulliers. OI.DIIAM COUNTY. C. J. Brent. W. J. Hrenl, Mr. llorley, Mr. Asnliy, 8. I'. YaKer, 11, K. lUtt James GocMlman, John Hrown, M. I'ernitimldii, JiidKP Lewis, D, U. Fowley, S. P. Snnford, Mra. F.Ua Long, J. C. I'riee, J. W. Thomas. C. Il.Wliecder, O, W. Flint, W. S. lieiiiiett, J. W. Carter, (ico. I'. Dlek, James W. (lore, A. I'. Hoss, Joe unli'sliy, U. J.lilover, 1', WlUluma, II K liiu I'-- Anderson, Aiid a miiiiber of others of Oldham oouiity's best citizens. ELLIOTT COUNTY. S,(l. Hunter, D.Ward, Jesse .Idlmsou, John H. Ilopcr, J. A. KliiH, I'- >*■ ll""i>n. Mlleliel AdklnB, James lloureton. M. Fliniery, SIIKLIIY COUNTY. John J rierep, John T. Williams, Dave Callahan, Mrs. L. Maddox. Mrs Nellie llardln. Jas. II. Fiilleinvlder, I w rnomas. Mrs.Jnlla Williams, W. I) Viiieenl, MrH.NLne s"idrley. Mrs S E Sanford, Ili.i. onse, ^i^^li?m!"' WTW"«' EULam.aster, Mrs' Flor Dltzlor. W. II IViiiberton, Add. Ilanna K. E. lluekncr, H.J. Milloii, Chas Anderson, P'-oprlelor (Jrand Carnival of Novpllle" wrlt(>H from his speelal ear onroiile: "Madisdiiville, Ky., March 2ft IHHT Ydiir eireiilar lias just been fdrwarded to me from (treat Hend.Kas., and wlshtosay that 1 was one of the first to buy one "f y»iir Wroiiiilit Iron Halites, about elKht vearsaKo I had Jnsl .oiiirned from Chleano. where I had been searidilmt for sometliliiK of the kind lo iml In our iiftlneeear, at llmt time bein« built by the I'lillmiin ( ar Co for the transportatldii of my eompany as a liolel and §lpeiiiiiB ear Iliad partly ediieliided lo p»> the eiidriiidiiH prtee of JKili ()(> for a raiiRe tliat 1 would not today take in prefeieme ib ii.e one i piiniinsfd. Tiir Ib.iv.B Ci.mfi-rt RanRe has been red-hot nearly every day, and Is now aluiont M good as ne w . '' Jo« OillpsbV. (Joshfll. J I>. SpiirKooli, W D. Miilser, llallardvllle. Will. I.svdii, W. W. I'c.l.ies ArlliiKtoii, J. X.i^i.i.es, W. Ij. I'ilc, •' s. TMllddii, ,1. L. MdsI'V. •' 11. I'rdiil. SiiillblieM, Mlllcivl.iirtf, I'lidiieiih- Waler Vnlle) ,(. 1.. Mdsliv. i», ' ( '(,M. .1 W. \ l( idV. Jr., (•ynthlanii, (ieo. I'beli's. II. II. Vaiiliddk, " N- Wll';"^'"""-^ , , „,, ,, Nam V II, Hail, " JW.ilde, -"'I'b'i^ ' .1 N 'lleiidies, Mn\ Held .le-se .I.(r.lnu, ( lllildii '.■ .. ., _ ■.. I... .... .^..I.i.r . .1. Ilolimier, K. S. Siiiiil.'rsdU (i, L. llradiiv, .1. W. -i. (..(ssett, . H. Iluijbcs .liiiiics splier. Iir (icd lle.-ler, W II. i;iei;(irv. I'leasiiiil 1' o Mrs .lalie Davis. ildpkili«< W. o ■rindcr. . • - J H llm;li(.s •' W. (• Tinder. oxf rd, Mrs',1 il Ydi'iiiK.Mt Slerlliii;. Ccl. W. W. i'd"lcll,t.HsTaiif ,1 ■!' |io/elili:i;, WfsiLII" ilv Mrs. I' C, Itiijiiidii. Ilaiilisi A Cdvne C(.i,i,er~vi!Ie. J II. H.ir. I„y, Oxferd Mrs. II. Mulli-dv. Miillioy llr Irwin, LatrMOve Jos. I'dWell, Sillpliur 1'. <> A. F.T.icker. I'ryor-v e Wm. F ciirmin, Maylield. M's .1 I,, |l„rbin. Iiaiiv lie II s Hull' " •' Mei'dlie >ld-s,SdUlll I nidii II. M. lb(«l(V. Lattninue. F. II. Sliiniier. It.c c.isdii ' cvi.llilana. T, M. Ariidld. (ioforth. N. M siiir,' I)lvldi'iii!lfidi;e ('. I'. Loomls. Demossvllle. Mrs..\i(nii Waiiiin«, " Mrs Siirnii Hliie, ' W. ■!■. ^iiii::'.. •■ Will, lliice, lllllv cliilcs, (idforili-W M ilK.nildii, Mrs' Maiv .\rr.dld, MorL',in Mr- Adrlliie I'oor.Doiidlnw,, II s„,|i|,' Paris II. II, lii-k. LonK Liek. Mrs. Heck A uill, Mailer, .loliii A, Fluke, Allien Marsii. Sadeville. OltANT COUNTY. Mrs. Marv Mdrpin. Corddva. Mrs. K. A sliiidii. Jas N Ydiini;, Crlllc'iddii, Mrs ,l.s. ■Iniel, I- F. -banders, Dry UldKe. W. W. .\lcdkc. Ind, L. Clark, " W. II. clillders, M. M. Meiiefe, " •'"»• Metliniiis, Chap. Casoii. Sherman. K Ilowderd, W. A. Weiier, IIAliltlsoN COUNTY- Cvnllilniia. II skinner, ■ IIliiloii. J. S, Kliiman, Cdrliith, Mnnnn. Ilinton. A.H. Aorec, OWEN COUNTY. Lnsby'K Mill. O II. Hale, New roiiiinbin. i"'.' J. iienny, M. D., " PENDLETON CiHNTY. Ed Cram. DIvldim: liidwe. H. II. Cook, DivldiiiK UldKP. Hev. T. Sleplieiis, " J. 11. (Jardner. SCOTT roiNTV. J T Wrleht, I.oiiK Lick. J. o. Fluke, Sklniierslniri,; Jolin KUeiien, Davis J. A. .MeCabc. Moncwuil If Is sold, lias enatiled iliis Cdiiii(aiiy lo sell iicarlj sand (if lliciii 111 liiis pan of Keniiicky. (iovei nor has inveslli!iile(l Hie cliaracler of Hie comixiny. a them an endorsement.- /idif t.nif iKy i rliriirr. (ioveinor'.Mci reary . ami give'* Oeo. IL Moss, Jake IDcks, lleiirv Floyd, S. Il.'i'ieree, J. .\. Dodsoii, J. J. Kerry, (i. W. EiilKOod, J. II lleiiU'v, J. U. llrazzeli, J. F. Tinker, J. N. ItuKi;. T. H. Harloll, Dallas Martin, J. H. CralK, F, M. (iiissom, Dan Wllkersoii, J.J. Summers, .T. P. Jones, H. IL Hoi'klns, J. IL Clark, li W. Kdmoiis, U. M. LanKston, O. T. Foster, I). T. Kiitrell, C. II Croiisp, W. H Youihj, J N. Hagsdale, 11. A. Myiri, S. F. HodijerB, HICKMAN COUNTY. II W. Weatherford, C. H. Illllbird, Nancy .loliiisdii, C. S. siillivKii, It. L. lliisliarl, S. Hancock, A. (i. Kimbru, N. C. Lewis, Sam Lea, Win. Knrils, J. It. Iterrv, A.J. Atkins, S. N. Ilavden. T. U. Wllsoti, Mrs. E. \. Fields, A. .lewell, B F. FcBlhiirsloiie, A. L. Pate, 1'. P. (ireeii, J A. ton, " Liiuibia A. KobinNoii, " N. t'. C'ronse, Sr., •' A. E Cronse, " M. h. Adair, Swiinee. .1. II. Adair, Elrittcr (ireani, " C. A. Wheeler, LvnnvIUe. M. K. Wheeler, Jus. W. Wilson, Mrs. 11. A. 11. Wilson, " U. K. Karlcy, M. E. Earlev, J. I'. ColdHcll. M. I., (oldwell, Lee A. Hell. Sedalla. Callie I). K. Hell, Jasper Hell, " A. N. Will'erd, FarniinKtoii. H. I Willcrd, (i. A.Adair, W. A. Adair, 1). H. Daniel, Floiida llallen, I'. U. L. Colley, I). V. Colley, C. C. Colley, S. J.Collev, T. L, Sniiiii, Jr., L. C. hniitli, T. II. Fntrell, Shiloh. .\. F. Fntrell, 1'. P. lioherls, " M. K. Iloberts, " Win. K. Fntrell, Pottertown. Mrs. Fntrell, 1. li. Williams, West Plains. Belle Williams, Leini Williams, " .1. .\. i;ylinrn,M. D., .Vdolphns Jewel:. Cypresn. Anna .Icweil, " .1. li. Ilrozzall, I. F. II. Ilrozzall, •I.J.Iicrry, W, I,. Berry, I. F. 'I'ncker, " H. I'.. Tncker, .1. II. Ileidv, Arllntiloii. .Unanda ifeiily, " Heor(»e Brown, " M. W. Brown, G. A. Fields, SprlnKhlll. DubIC FhMds, J. I. BngK, s T r.'iR «, Jns. A. F. AUlHoii, H.W. Allison, W. IL Treiilheii, L. TI. Cosby, E, Woods, Hobert .Norwood, J. W. Carlyle. I). A. Ilunsnian, Frank .Snllivan, J. IL McNeill, Wni. Farley, li. E. i:«sley, Mrs. Sli.a Andriis, Dr. W. I) KttWls, E. T. Hall, T. L. Smith, J. li. 1. Colly, W. T. Adair, (j. W. DoR>.eit, J. li. Carney, K. W. Thompson, J. A. Davis, J. N. Smith, J. W. .Morgan, 1). A. Brown, J. B. Kiiodes, C. M. Powell, A..1. Bvron. Anstlu Dnil'ev, Anstln Dnirey, Maylleld Malihsiu Dnil'ev, S.H.Cosby, ■ " M. V. Cosby, J. W. Carlisle, M J. Carlisle, M.J. Carlisle, J, F. Sidllvan, .Mary C. Sidlivan, " lleury Wyott, " M. K. Wyott, C. Wyott, " I.croy Croley, •' Kosa Croley, " vS. J. Croley, K, a. Conlter, " F. A. Cunller, " Mrs.'L II. Cosily, " Mrs. Lncy Hrr, " Jas. C Hester, " Mrs. S E. (frimth, James West, Vnlton. M. A. West, A. (J. (irnKCtt, Backusburgh. c. C. (iriiKett, " J W. Smith, Hagsdale. Mangle smith, V ni II. Ilogger, Flint. Nancy llogKer. " James (i. ll'.Mnlrioks, .Mmii. M. T. Hendricks, I. I). Jones, HIco. .\nnie Jones, " J. 1'. Bnrhcen, " K. C. linrheen, " K. H. llu|>kins. Hick. Knnna Hopkins, " T. 1". 'i'arry, Dexter. II. J. Tarry, D. A. Ilansman, lloaz Mrs. Hansman, " S. 11. Warren, A. I'. Warren, ti. C. Barker, Nancy Barker, " W. 1).' Sawyer, lliekcy (irove. B. II. Kanliin, Colnmbns. M. J. liankin, (;reen Pate, " • icorge A. Pate, " T. it. Barton, Mary i;. Barton, " S. M. Armstrong, " liichard Stacv, snlllo F. Stacy, " Joe K. Crossland, " Kverline CroDBland, " S. II. Peice, Clinton. Eliza Peico, .1. li. Craig, S. K. Craig, " A.(i. Klmi>ro, Wcstley. 51. J. Uimliro, S. Hancock, Itulerton. I. 'I'. Lanmon, Stuliblelield. A, li. Lanmon, 1. M. Sonihard, Cuba. M. A. Sonihard, " J. W. Mnneel, Uoubltn. Martha Muncel, " N li, CftF'itlterP, Oakioii. Snrah A. Carutbers, " J. B. Knl^-bt, Pottsville. COLORADO REFERENCES. Princess OHllcmore, live. .1. v.. Walters, " .Mrs. Clara Jamison, " Mrs. A. I nderwood, " n L. Marslinll. Mrs. A. M. Lloyd, James .M. (Iray, " F. Patterson, Pueblo. Mrs. H. \. Patterson. " J. E. (iantia, " I). A. lialnsha, " J. L. Sontlier. " C. M.tJreen, (Iresham. .Mrs Jane C Austin, " E. .M. Ilaynes, " W. HiggasoM, " J. \'. Callcn, Beaver Creek. Mrs. J. I). Curtis, '• J. U. Kelly. Mis. V.C. Hall, Mary E. Coffman,* Joseph Prilebard, ' Jane I'lerce. " Mrs, 1). ('.(ireen, Elizabeth Flesher, " Minnie Kason, Wetmore. liichard Knle, Sylvester .\llcn, " M"rs. Kate Porter, Mrs. Westarata, Hrookslde. Mrs. M. A. Bryant Jos, A. Dnnhnm, " Mrs. J. A. Dunham, " .\. J. Green, Canon City. Mrs. A. J. Cirecn, W. II. Payne, " W. \. Drake, D. Q Davis, Florence. .Maggie Davis, " W. J. Phillips, Mrs. Mary LiK'as, ** .Mrs. E. A. Berry, Boone. II. II. E. Davis. W. T. (Hmsiend, " Mrs. M. E. Mills, Abbey. Samnel Mills, " Sarah Ooss, " Mrs. Kate Finlay, " W. U. Uiggason, Greenhorn. Wm. Botect, Nepesta .Mrs. F. Lord, " M. M. Farberry, Avondale. (;. II. Farberry, Mrs. Jason Whillock, Mrs, v.. J. Kirkland, Henlah. Mrs. Ci. E Ueynolds, " M.A.Clark, liocky Ford. Mrs. F. A. Denton, " Emma E. Craig, " W . Bishop, W 11. Hoover, J. W. Kelaw, W. P. Knssell, J. II. Lollar, Mrs. Geo. Egbert, " A. Ilyre, A. P. Kouns, " G. W. Beeves, Ordwajr G. W. Dennis, Mrs. G. W. Ingalls, J K. Taylor, John Jackson, La Junta. Margaret Bales, " John Lay, Fountain City. .Mrs. John Lay, " John Townsend, " M. (,'. Townsend, " E. Kedmonil, " .Mrs. liedmond, " J. IL Whlttenb\irg, Nybnrg Mrs.M.W Whittenburg, " Louisa llerron, " Ella Hardin, Catleii. Mrs, J.T.Caswell, J. T. Caswell. " Mrs. J. P. Allen, Mrs. J. W. Beaty, Frank Duncan, Eastonville. W. T. Plumb, Mrs. E Beard, Divide. J. P. HobiTison, El Paso. Ja.s. F. Koth, Monn.nenL Mrs. B. F. Kldwell, Neopesta. .Mrs. Kendrick, Table Hock. L. M. Klpley, Eldrld. E. Toinllnson, Copper Creek. W. U. Allen, Fowler. LA PEXTU COUNTY. Walter D. Taylor, Los PInus. M. V. Seegors, " Waller Duidiam^ •' (has. Welland " A. P. Camp, Durango. Fred. Stringer, W.B. llaskiuson, |{. L. Hammllt, " Mra. Sarah Stiles, " W. s. McNeely, Mason Jackson, " John, II. ("nrry, Cortege. S. I. Sliaw, V. W. Xreoger, " J. II. MuCrackln, " C. L. MeGrew, It. A. Lowe, A.C. Fancett, Fred, .\derhold, C. M. Ayers, Nick Trawn, Henry Shnltz, J. L. Crcgg, J. N. Cregg, Mrs. Martha Wonimer, Silas Grams, W. J. Itlatchford, \\\ V. .lohnson. Boh. Hanaker, Frank .Morgan. Durango. Plnii Klver. Geo. Doner, Henry Doner, <'. B. Kellev, Jcdin While, W. .V. Menefee, C. A. Frink, ■ MONTEZfMA COUNTY. Muncas. n. .\. Fielding Muncas. " Mrs Hannah Halls, " Wm. Hails, " John Perkins, " Wm. Held, " A. L. Sampson " The wifi' who is ili(» lu'st woiiinn in tlic wiii'ld slKHihl Ik' told s(i liy tilt' lnisl)iiM(l ; it, will have ii tt'iuii'iu'y to keep luT joiiiio; and lengthen lior lifo. Anyone can add strcnyftli and weight to tho body t'y riililiins; well with olivt^ oil after a warm balli. Oil lialiis are parlioiilurly benetlciiil to delicate children. .\ Freneli authority on cooking; gives the fol- lowini; riiics for leslinfj the lieat of the oven: '•'I'ry i'l '.villi a piece of white jiaper; if too hot the paper will blacken or blaze up; if it becomes ti liffhl brown it is lit for pastry; if it turns dark yellow it is lit for bread and thi; heavier kinds of I'ake; if li^ht yrllow the ovvn Is ready for rponge cuke and the lljrhter desserts." IIOMK COMFOKT BaMIK <()<)k IU><)K. llH M.CHIGAN REFERENCES. I.KWANK.E COINTY. Ordway CBtlcn. Miiiicas. B. n. KlnR. John I.iicflit John Sinllh, Klizsht'th Kvans, Jiio Shafor V. V. Fi»hLT, I'cwimio C!. W. l.iiko, Rose rviiler. K. M. I'lijio, (. Uik'. J. i;cimiil, FourTowiis. (ieo. Pleri'O, Contiur. b. C. Elwood. WiUorford. Win. I', (irow. " Joseph EiiKhiiiil, roiitlac. J. K. Smith, J. J. (iilhiic, Four Towns. I). HcanlNlee, Chirkstoii. Forest NMi T. J. fiirdv, llllford. KriinkW.Vi'tt-', Joniitlnin l'hillll>9, " Umii'o K. Phillips, " S. V. Wlu'oler, " M. II. VowoLs. " M.O. Tiuh, " Jus, II. liowors, " Kli'luird liutliM, Sali'in. T. J. Siindford, Alius. S. J. (irei'n, Holly. A. 11. Chiindlor, I.hidon. Diivid llnnily, Fenmn. Wni. I'ole, l.lnilen. J. Coopfr, Kciilon. l.iK'iMs 1'. Kclloy. Or. on Mrs. Iiln Morwld, I'ctor l.ndwh'k, Mii'liiii'l Smith, «inlni Minlth, John Smith, (lido. Itoli.rt Uciittj- Mftthorton. Pewttiut). i. 1'. Flsh.'r. John Wlndluto, I'i'liTllnvlds L. 11. Ilourdslfy, 1>. llonser, Wni. II. .Newi'U, Win. K. I'errv. elms. \V. KiiKlish, J,f^'\"''^l " , f. louK list of ••reeommcmls- which have J^^'' >' '*\'"" ,' ,' '" i° ir r .ni,"'s. 1 have heon iisinR a Home Comfor ""I «^" j'j^ the past sLv.vears, and lind It to ho uU you claim for It- A No. 1 In all respects." EATOX COTKTY. James llnrnett, Henry clallln, V. M. Smith. G. \V. N'ewcomb, T. ('. Tnhhs, Kohcrt Wclih, Mrs. Ida Mnrwln, Jos. Iladden, Uoeh-Mer. John Hork, " (). H. I'ikp, " Daidel Walts, Franklin. Nathaniel Ulghbe, " F. Uoche, oiterhnrn. S. Williams, Dr. (ilazier, M. J. Chapman, " Harry K. White, Peter Fogler. " Henry S. I'ox, Franklin. Otto lierKer, " Frank (ierman, James F. Plxlcy, A. P. Chillln. ..famnel curry, Joe I'ankev, tieo. MeClentle, Paid Transer, Henry Anderson, - Charles II. Wllhcr, Win. little N. F,. Norton, I.. 1'- l'»Ke, O. H. Baiher A. U. Murray, CoruoUus HoUenbeek. CLINTOX COUNTY. • F. Fredrleh, John N. Katoii, Jenv Uc'daiimker, o. (■: llrowniug, Charles York, lltnry Zemerman, (;eo. Zai'harlali, Charles IWnjamln*, ('. W. tlarloek, David Taylor, (lllherl Fuller, John liarkcr, |{. Lake, Win. Hoot, I'elcr Fowirmln, Wm. Sedon, John (inllcr, c;asper Stall, O. F'aslon, Charles Illownian Mrs. Ida Murwin. Fred Deen, Charles Kloepfor, ur«, sionevcreek.Jas. Campbell, Manehesler. H. P. (has C. U. Combs, Alfred Wilson. William Vandyk Joslah Kaiikln, K. M. Kopka, Geo. Day," Peter llrewer, B. W. Ellis, , ■ N p CRrr.o'-.irr.Whlteford'tr, s Mary 'I'. Jones, Ottawa Lake. M clielsca. M. A. l!oe, Y|isilaiili. MONHOF, COCNTY. Hea. Warren Aniennon,Ralsln\ille. Peter Diekerson, Dundee. Thos. Kellev, La Sal e. Jas. Mnlbolland, Lrje. " Charles llrowii, Ida. " n. F. I(o-e, Pctcrsburgh. Cane. Dennis Johnson, " Smith. DllRStleld, I). Welisler, Lauibeitvilie. MaiM llrlt> ClIiiP Isaac PeiillhKlon, Frank ndcil, licv. Jns. WrlRht, Lloidciiklinw, M.M.Unii,linutoii,I.akel{idt;e Hon. A. 1> Hall. Teciims.li \V. 11. Cilitendeii, .Macn Jonas llannon, \tirk K.llen Co 11ns. Salii P. M. Hates, Klnicr Stone. " A. W. ( oniicll. " Tlii'iinis .Johnson, " Jn-ehh Hell, " Fr. d .\. KniKht, Adrian li. A Tewr, Oco Cramer, S. >. Allen, K. F. Ilaker, ■ricaii. Knluht. , .loliii lla\ wani , W . K. Wflsoii. Cohillllills I , ,Ias. Ilaiuh'. Kome Center, c. .\. l'."kllnnl"ii • ■ Fllaer A. \\ lUon. Hciiix .jell lev, (,co. Mainark, Patil. k Wallace, F I I'avn Mtxiina. lludiuni. om!lph F.. T. White, Chas. Williams .1. F. Ciiiilkins, C. 11. C. Ilvrd, Johulv, Klehfaugli, Home Center. liol'cii (oeeii uiiisieil. Teeninseh. Adilali. I.ewaiiee. W . II. Hi.MrldKe, iTMiil. IbdilridKC, T. I,. Iliirr, Al lliilcom, Italsln. K U. lirake, JACKSON COINTY. Norvcil. Ceo. Lee, Jnhii-i"n. Ci.M. Palmer, ltroi>lil\n. Will. Ilinmpson, \VA^ NK I III NIV. llelleville. ST, Jnsi.;pH COINTY. ConslaMliiu'. HKANCH COVNI'Y. (inliicy. Sarah J. odeM Clinton. Teiiiiiiseli. Malicliesler. Cllnioli. HoIIoway. Ailralu. dUdeu. Nnpiileoii. llriMiklyii. (Ieo. W. Seveezley Asa Charles, Phillip Fbheiit, Wm, ItlKKs, (ieo. Emmons, HKANCII COl N I 1. orlenodell. (inliicy. Sarah J. odell, (<.ilnoy. Mr John Christie, projirielor of New T.ndlnirlon ITotcI. K.scaii bsWieh . unlhr'.lale of June Clh. |m..|. writes; '• Youis o? the 1111.1 Inst, received, a;id in answer woiilrt sa y that it Kivcs mc pleasure to say a p.<"l "■,",'', f^''^ ,5 '''.'' II, .mo Comfoit I!aii'-'e. I liavo used tins one now time vears, and, with llniiiKS, we have d till -. . the excc|.lioii of havinu' lo iviiew the ha.l no ironb... wliii II dnrlnu all thai, time'aiid M is as i;o,„l to .lav as when we not li. I am I'osl ve ; I'lat for b," ine and .eiieral kin. >' r';'^.""V '^ 'f^ rnni.i.wo lei\ehad ill the sevente.'ii yc'ars we li.ive been lU [hil^.l^sln' -(';;,; heerfnllv rt'coimi. 1 the Homo Com- fort to anyone looklnn for a llrst class range. CANiioiio, nritosCo., Mi< II., March il, 1S(M. "HOMKCOMFOIIT"' UaNOKCO., St. l.ollls, Mo. rsKFlI, KNoWl.EIKlE. I consider those who are ai'iinainlcd with 11. .me Comfort Haiiues have useful kno'vledKU In.le.'.l. 1 h..pe (•'" «; |; hies, IIS iiivntor. I trust Mr. W lillesell, y..ur clllclent aeeiit iiiav ask l..r the same blc-slnK, so le' cm jiisitv sharrt it. He has n.lstalo.n his caili.iK. He '■"«'", t;; be a Mis slomirv cnvertiiii; Ib'atheiis, H.iw faithfully and ai .lumi-lv he worke.l here In our own .iislil.l. 1 c Is not aii .■\.>serVanl. (.hiiv f.ir his p.rsuaslve powers I w..nl.i still t.- plo.I'liiiK aloni; with inv dll.ipi.lale.l old cat icorehcr. 1 am viTV ihankfnl he is such an etlii'lei.t employee. We biiVii i'0!il,so we have true c.iiuforl, be.-anse wo are warm. Warmll. Is s.mietliiii« whi.h we poor MndilKaii iwople have to work for. Yon Sontiiern peoj.le .lo n..l. .My lianuc takes up less room, consumes less I iiel than m> oUI stove. Ulsjnst the St. net.) make ol.llolks happy. All poor mothers ralsliiK a family of chlLlren wonl.l liO bless. .1 if they had one loo. Yours very respcclfnlly. M, A, Lambkin. The followiiiK maid clllzoiiH have rcenlly pnrcbasod nome Comforts from ..iir salesmen In Fiilinore, Houston an. I Winona eoiiiitles, Minnesota. Haiiicl M'lran. (tiist Tangoii. Jos, Orr. (ieo. onstlne. Tlior. Thorsou. (1, o. skree. T.J. Wol.l. M. Paulson. J. 'I'horston. L. Ecoril. John stlnhoc Hans Iverson Frank Kryzer Will. Dunks Anxnsi Samlers E. 1" Carpenter, Nelson. Hanson, Liir».iii. N. .\n.lersoii, II. severson. .. . II. Cusiek. Hans Hanson. Simon Olson. E. Larson. Jake House. lleiirv ll.ns.v M. II.' Fi ii;uson. (lie K. Ilorlaug. Jacob .bilins. Mrs. KasbcrR. I'om n, I'opperii.l. Ivor Ki'mieieri; .las. Fe k'oson. Will. Ili'i.lon. .1. Kahoiin, O. Iverson. Henry Stawiv Hans Hanson. (). ols.m. Peter olen. A..I..I111S. Oliver Wilson. mary 1 . .lunv.., ..,,,,,,.. ,'■;:• • ,. ,1...,.,,,,,^ R S Davemiort, PelersbiirKli. Mary I'.. Welisttr, W..i. Kelley '■•b ^alle. JohiKilmalKe, Whlteford (_tr. Herman Trostler. Ole Axau. It. Itiilman. J. Olen. !' . .<, F, E. Thorapaoii J . ,< I insldlne. O. Nelson. . ii.l many .ithera. Thos, MeMlllaii,Coiiiniiind'iiit Minnesoia s.ildiers Il.nne. Minnehaha, June », Is'.il, smIics; '-In ri':.p"iise to y.mr lavor of ;td Inst., re.iuesllim a "laicment of our .■xt'crii'iicb ot the 'Home Comfort' llanue, in use at this instltnll..n, I have l.> iiftv that durini! the two years since Its purchase it lias at- fofiied usunvuryiiiK "alisra.tloii. it ik ronstniuiy :ti n-e. night anil (lay, ami has fully JustlUoa your r«cominen.ia lloiiii." 102 IIOMK OOMKOKT IlANdK COOK HOOK. MISSISSIPPI REFERENCES. . W. Dyer, I'rcK. Co Alliance. J. M. Andrews, l>espedeza. F. P. Vaiiilerliurg, Lons Town. COAHOMA COUNTY. Clarksdale. .1. H. Jennings, PrIsr'B Point. W. M. Hill, " M. I). Iliirper, Dublin. " A. I.. Tralidiam, " Jonestown. \V. W . White, " K. M. Wells, " " T. •). FerL'iisen, " Lyons. H. S. Meliols, " " J. I.. Harrington, " ' J. N. Ilond, Sherard. ' J. \V. I'errvnian, " D. M. Snilih, «' Lula. I'. H. Maddux, Ernest. ('. Coiley, Stovall. N. li. I.envell, Nelson Harris, J. L. Shannon, <). M. Kills, J. 11. (iruhliB, l„ M, (iftning, ,1, W. clirlsnian, A. P, Livingston, Wni, M. CaniieUI, AVni, J, II, Muckay, J, M. Lovd, N. II. .lenkinH, K. L. Cnrniatk, Walton Bros., J. W. Mel.oud, Frier's Point. J no KIrkland, <', K. S<'essums, " K. II. Mnllu.^, Lulu. \V. H. Hill, " W. A. li'alnoy, I)r. J. J. Slack, " C. A. tiillock, " NAMES OP PARTIES WHO HAVE SIGNED KECOM MENUS. T n. Edens, W. A. Hall, L. E. Webb, Mrs. Lizzie Edens. Henry llMlhprtstem,L, C. Pain, 1. L, HaluB, !S. 1). H. ItuMuelt. J.J.English, E. A. liaiiis, W. li. Ilaldine, E.M. Young, Newton Kord, W. s. cbn borne. J. I'. I'oggnn, T. .1. I'ailerson, H. W. Kay, (). F. Hunney, ^on, II, (', l.owery, Jno, ileukle, J. L. aiiids. M. r. Snndrldge, T, I', Hancock, J,T, HIedso, W. It, Jackson, T, A, Knight, J. (;, Uroke, W, 11. Johnson, J. P, PhllllOB, (I. D, (iarriRon, W. M, Lnckelt, T, I). Klzer, L. A. llurns, J, N. Gregory, W. J. Floyd, W. 8. McClosky, J. H. Melleth, A. A, Crawford, J, W. Hunter, F. P. Vandcrlierg, W. n. Alexander, M. (i Lltllejohn, T. M. McDowell, II. W. Ilurnett, M. M. Uandolph, T. M. Andrews, C. A. Wait, TATE COUNTY. W. W. Lnckett, Jas. Latimer, O. W. Uosebery, Jno. M Scott, C. F. Ingrain, 0. I). .Morrow, A. W. Echols, J. F. Johnson, E. C. Townseiid, W. K, Fisher, W. T, Brown, H. W. (inmbrell, J. F. Johnson, J. ('. Caldwell, T. D. Klscr, It. F. I'rltchnrd, L. O. (J. Corley, M. L. Lesuer, W. 8. Moncrlef, J. (i. Pryor, Jno. Klehardson, W. A. Dickson, J. II. Still. W.J.Cooper, J. M, Hyde, W. K. Fislior, 8. L. Hyde, PANOLA COUNTY. J. J, Sullivan, W. J. Perrell, Gen, Iloleomb, J, II. Irby J. M. Alexander. Dr. 8. L. (iartrell, A.It.&W.A.ThomasV. L. McCuller, U. T, JelTress, L, W, KIkard, 2 gill; 2 gills aif ',j pint; 2 pints are 1 quart; 4 (piarts are 1 gallon; a common-sized tuiiibler holds 14 pint; a coiinnon-siz^d wine-glass holds ',j gill; a tea- cup hold?; 1 gill; a largt; wine-glass holds 1 gill; a large tablcspiionfiil is }.y otince. Forty drops iirc ecjual to 1 tablespooiifiil. C'nisis and pieces of bread shoud be kept in a granite bucket, closely covered, in a dry, coo' place. Keep fresh lard in granite vessels. Keep yea.st in wooil or granite iron ware, y Keep "ftrcserves and jcliies in glass. Keej) -alt in a dry place. Kee|) tneal anil lloiir in a cool dry place. Keep vinegar in wood, glass or grtinitt^ iron ware. Sugar is an admirable ingredient in curing meat cir llsb. Lard for pastry should be used hard as it can be cut witb a knife. It should be cut through the Hour, not rubbed. One teaspoonfulof soda and two of cream tartar arc etiual to tbret' leaspoonfuls of baking powder. 'I'lirowing a slice of potato into hot f«t will clear it. Save all fat from i.ip.at, try it out, strain through a cloth, and use for frying. It is as good as lard, and much cheaper. IIOMK COMKOKT UANUK COOK HOOK. 103 MISSOURI REFERENCES. ■Wc most rrfpci'lfiilly refer to tlu> fullowliiK iirnmlnont •fUzenitur Missouri whourecaclnisiiiKom'uf our celi'liralcJ "Homo Com fort" Hanni'H: (LINTON COVNTY. Jesm Rcvlor, W. I). I'arks, John DiitK'iin. <'. II. Aiillhoiiso. WlIllKin Koesiuttll, »i, Janu's llolTord, E. S, Downliif,', C. M. (JlkTis. W. II. Christian, <). II. Nolly, J. ,1. Fair, Wright l.onK, M. Ci, SI mi won, ('.A. Martin, •I. I,. Ashlcv. Oliver Talbott, Virgil Ulxou, S. K. KInitm, K. ('. KroKt, I'arl liimll/, ('. K. ^lirenilshtiry, 1.. Moherly, A. c. Ilrnily. .loslill, lloKlie, William iirnm, ■I. c. Ihihliaril, K. C. Hale, .Ir., John Alihouse. Alfreil UoKtiatt, (iustave Seik'H, B, A. Hlaik, I,ncv I. llallv, W. U. Carter, Mrs. K, C, llalc, Jr. J. r. niley, Joseph lieitolln, Thomas llarloii. Jolin 'V. SamiHT, Sarali C. Mielilon. J. T. riiimmur, K. II. siaiy, J. It. Kslev, W. II. IlankH, Kngeiie Frost, I'riali Mattox, I. N. Wllliains, II. C. MeCauley, Kiitfene Hlie, Itennett Kevca, A. JackBUU. IIAURISON COl'NTY. John llooMen, W. li, lU teller, WUUam'.Parr, John nerry, Oldeon Kuilth. David N. Terr.T, J. n. Manvllle, W. I'. Maxwell. «. F. Hoyston, W. II. Slfers, E. 1-. KlliH. W. II. renninaton, Charles Adams, William UaKehko. Mrs. C. A. Ttlec, 1,. H. MItihell, IS. II. Carnell, I>. II. McDemlt, J. Carver, N. Halstcad, James Seott. I>avld Cricket. Mrs. Mary West- lake, J. I,. Clark. Unuh lirown, K. Iturkheart, S. A. Uryaut, II. Tavno, W. c.IlUleary, Hoht. llaiian, B. L Mark. John A. Ilieks. 1. N. Hector, T„ n. Cinrilner, J. S. Thomtison, WllllaTn(;rahani, I.. (J, Wells, BICIIANNAN COUNTY. Joseiih Mathers, L. P. Tago. DAVIS COINTY. John W. Morehuid, Oco. W. Dcl.ancy, Nathan Ulanken Khip. DeKALB corNTT. (ieorne 'I'errv, John Haley, A. <•. McWilllamR, Samuel I.andes, Joseph Vouel, .s. ,1. (Jreen, 'ames Mason, John .\si\lirook. J. W. .ToncB, Wm. l>ve, llenrv,lenkln«, It. I'.llall, J. 11. I'ttiiL W. 11. Ashhrook, Nathan Brill, ADATR COrNTT. O. W. Brooks, Eph. Parsons, I). Si'ott. J. J. Price, C. Spangler, DECATIU COUNTY. Jacob Crnm, W. D. Cockcrhain. HAHUISON COUNTY. Calvin (nivr, Wm. H. Cni?:an, L. P. Hilev, (1. I.. Plerson, Dr. (J. W. "sellers. II. B, I'urden, D. M. (ireenwood, Wm. Hart. KNOX COINTY. Wm. W. Wonderly, S. Taylor, C I) CiH.per, John It. MeMillin, Mrs K,. S. Brown, Wm. .M. .Martin. B. W. Hell, John A, Oldfttthcr. MAHION COUNTY. J. K. Heath, K. W. StCTonsou, J, M, llarnet. MKlicKK COUNTY. C. II. Hemic rsun, Jatnes Unlilis J. P. I'uiiean, Kli llrundstalr, MONiiOK COUNTY, Wm. Ilom'vwadle. Henry Dody. lioi.I.S .UUNTY. W. Iv .lones, J. B. Utterback. SCHUYLEU COUNTY'. SCOTLAND C(H"NTY. ohii II. Pnrker.Jr., c, A. l lilldress, A W, I). Siiort, Lewis Hale, 11. Lough. M. Buchnmn, Loids Seltzer. U, U. Uiirrls, W. I'. Willi: cliildress, Ilieks, U Wm J. ProiiRli, P. Tomley, Thoiuaom, SHELBY COUNTY. E. I'. Philips. SULLIVAN COUNTY. CLAY COUNTY'. S. Harris, G. M. Brockman. PLA TTI': COUNTY. A!rs. Cnry, S. H. .Morelfttld, John '.urn. Capt. W. Chestnut, W. II. « alker, D. A. chestMul, T. ti. (dikrill, W. W. Klxev, II. P. ColliUB: Boss Moore, W. \V. Uiile, WASinN*;TON CO'.'NTY. J J. Townsend, lielnnide Ileulie.i Iluuhes, Ironton. <'hi»sllne llleks, Caledonia B T. I'e.MlerKttst, Cadet. Silas Johnson, Belgrade. Wm. Itieinudson, JamesC. smith. »•<■)• Breckinridge. Caledonia. Caledonia Stock V irm. JoHorson City. Mo.. I May 17. 1880. f Wrought Iron Range Co.. 8t, LoulB, Mo. Qentlomen; I uaod ono of your ransroB In Tny resldonco In St. LouIm for Boveral years provloim to my romovlnt? to Jofforaon City, and Hoon after beoomlnK located hero procured ono for the house in which I now roBldo. So far ao iny Infor- raatlon extends, both rannes have glvon Rood Batlsfactlon. Respectfully, D. R, FRANCIS. (Tiie tlrst rninre mentioned is onr ■'""'■'''/'*'■," )'!";",",I liange ' E ■, and the other Is our large ten ii Im h hole Uoubl* Oven Uangc "V".— W. 1. II. Co.| Wiioi-nnTlnosnANiiKCo, St. I.onls, Mo. ./.,„_ Uftillnnfu: We purchased of your salesmen a Home Com. . .. . .. 1 ..... ..1 1 ........ ,t,„i ii i/tvi.K tMitlrt* satis ,,, fwu: we purcmisi'u m j,,ui si.n ..-mmh ,, fort Hange. and are pleaseil to say thai il gives entire satis - ■ •nils<'ertll(catcyouean um> In aTiy inaliin-r you se« ... a ., ..... .1... - I.. .....,.,,.... ,,k11, 111* llllt faction. the prolK'r. We further Mati Iialf tlie fuel our cast stoves di.l. 1 seo i rani;e docs'nnt i-onsnme one .d our cast stoves di.l. an.l docs lis work more linVformly, We woul.l not part wllh II for an\ihiiig 1 ke II - St We can recomn,en.l the llon.c Comfort Hange ouU, J, W. llolin, Christian Adkins, Mrs. K o ol er. Miirv F Itiuinott. S. M. Ynlcs, (.eo. Met nllcrly, Wesl.vWo"k WesUvTarl.tn, J. C MoutgouLcry, ■ -- ■• II. E. i'lmmons, .lacohSleigiier, J chew. L(Udsa McKe Thos. McCalVi Tty, Jackson Baker _ Mrs. Ezra SiwielTer, (ieor(;c Mi>rroW, Mrs. Jas. Brooks, A. H. Mailer. It. S. llaruuint, Je inniah I'yle, 11 s Corv, Sam Hogi;s, W 11. Anderson, Mrs. W. lirowii, Mrs, All<'e Brown, John Arnoicl, J. C. l.owlTi, J. P. llnuio's, llenrv (iraves, W. II. I'hmur. Dr s' M Collam, B. F. llornliaeh, D. Wheeler. A. P Craig. Clias ISarthclnuis, Samuel .lamlson, Wm. II Hector, Jolin F Dunlap, W. C. Alcr. S. il. •I'rovlUe. Mrs E 'lemplln, iico. Viine. Jiilin .1 Peck Jacob Fisher, W. W. i'eck. 1) 11 i;onlwriKht,Aluntlnis(ir. Noali lli amon, Blackburn. /. >n,igcr. Lust. i!ev, '1'. W. Hancock, || \Vni, I'ace, " Oscar (.rccn, " II Ii Viiics, Staidev. Mrs. Isajo' layior, 11. llMnipion, Uallock. Mrs. .lack Hilt, ' J. Iv i.raliam, M D- '• .le-e Matr, Sweet Springs. .1 Mailicrs Willow llrook. Mrv. 11. W ileeson, B. W. Frulllnger, Maiyvillc. .las II. \Mute, " •' lli'Tiry c ■ICrrell, KlmwooiV I(nl„Tt Walson, Sarah Uoutt, Abe Ater, Shepani Keller, Mary E. Eniemon, It. K. Belts. Mrs. E. Anderson, Nclstin Long, N. 1). Kallie, Isaac liowden. Martha (Jales, Sam. lloskluB, John Welles, A. Slelgher, David .1 i'arkcr, Mrs. llnrgs, M. L. Junk, Jas. .1. Anderson, W. C. llcigHU. Mrs. Ainv E. Douglass, J. 11. Nelson. II c, .M. SchellCllf. Mrs c 11. liobbins, Lliciiy. W. II. Hanks, I'latt-liurg. A. Parker, " ,las. ^. ^^ inn. Farnilngton. Chris. Eduardimr . .1 |.;, I . Cnzens, LIbcrlyvlllo. •• (idi. M. wn-..n. Faindngton. Farmlngton. John E. Covlnglon, ST. OENEV 1E\ E. llcnrv T{o7ier, St. (ioucvieve. Joe Kobms. St. (Icncvlevo. Dr. li. F. Lanulng, " .lanies liig.lon, "■-•.ek Kohms, " Lewi-- liii; b"' John Hon James Hoii-e, N, J, Oriuond David Clay, Joe Wil-oii, Peter big ■.Ml, Joe X.CiitVman, ColTman. I'laci.l L. li.ise, Frank K. ColVinan, " Tobias Thumure, Jos Faith, New offenburgh. Dr. J V. Vreeirmil, M».ior '^ Faskcn. A. D.Tucker, D. W, Seaver, M. O. Miller, U. O W right, jiro of one inln.l when praising tlM Jaeoi) Hrnll'et. W. A. Callliigham. nil of Cartilage. Vc I. «. Yntieey, II. C. Kllburn, James Probert, llomcComfuri Itunge. 104 IIOMK rOMKOIST KANCiK COOK HOOK. Midland Hotel, 1 Kansas CUy, Mo., July 11th, IBOl. / Wrought Iron Range Co., St Louis, Mo. Gentlemen: — Your letter of June 19th duly received. Wo have used your range for the last four years. Wo have had two chofa in the last four years, and tbey have both been well pleased with your range, and also our steward, Mr. Clark, who la a thorough Btoward, and we can highly recommend your ranc > to any hotel men who wish to buy one ; and if wo Hhould over malio a change in our range we would dupli- cate the order, as wo coii3lder It the best we have ever used. Yours truly, O. O. BAIRD, Manager. I, VI. Drulce. SiipcrlntPiiilcnt Mls'-oiirl Hcforin S<'1k)i>1 for Buvs, lldDMV.lli'. .Mu.. wr.li's .liiiio ;.".i, isiii ;— ■•In rcpl.v I" yorir li'lii'iicKMniini! Wnmnlil I on liiiiiut; in use ti> ns, pur cliiiM'il Iroiii vnn, HI' run only spcnk wunls nf |iriiiso fur ll, ns ii, 1ms yiveii cxcclluut hiUihfiiutloii In the piist llirto yeiirs." Willis P. KIni;, ,\ssislaiit Clilcf Surj.'cmi Missouri I'liclllo liHllHay Conipimy. KiiiisasCily, .Mu., wriU's .Innu 111, Ih'.H : - "lii'lilvinf,' ti) ynnr in.|iiiiy ul thu :inl in^l., I am pli'asi'il lo Kiiv lliiu we Inne iist'cl uno ol' yunr llumi' Cunilnrl Kanircs fcir tills lin-piial, ciicililnu tlircc meals prr liay for from lio lo KKI iKMsons for mon^ llnin ^i.\ years, unclit hus given per- fect i-alis. action ill every resiied." A. I.. ('l"l>p, Matron Si. Louis Protestant Orphan Asvlnm, Welislcr drove, Mo., writes ■Inne-M, I.Hill: -"He have used yonr lliane ('(nnfort KaiiKe since Deeemlier .'HI, .tiSa, and uru well pleased with it fur Kcnerai cooklnK," etc. Clias. E. Miirrav, Pni|irielor "The Paeille," St. .Toseph, Mo., writes Sept. f, IWU : -"After pniiliif; somf I'astliiKs in the ranne l)ur( liaseil I rom yon in .laimary, 1KH8, niy range is iiK Kuoii as new ; it (,'ives perfect salisfaelion." Hev. ]{. IrwIn.I). 1)., Preslileiit I.inilPinvood CoIIpkp, St. Charles, Mo., writes.Inne M. ISlil:— "llavini; hail one of yonr Kani;c's in n^e several years, and havinn given 11 a tlioroi gh trial in a family nnmherint; nearly one hninlred, 1 do not hesilate to eom'niend 11 as tne most perfect raiiKCwe have ever nsed. It gives entire satisfaction and does all that is claimed for it." €. Annie Bowman, Aeting Snpprintomlent Stale Tndns- trlal lion c for liirls, (■lilllicothe, Mo., writes .Inne ,5, ISiM : - "We Inivi nsed the Home Comfort liange foriimre than two years, and lind it to he everything it is leprcsenled." J. I.. Morrison, Wanlen Mlssonrl Penitentiary, ,Te(Terson City. Mo. .writes ,Inne :!, IH'.U : -"The Hange piirchased of you for onr hospital has given entire saiisfapilon and is all you reeommended, and we are fully satl.slled." Fulton, Mo., Juno .% I8i)l : "After many yearn obsen'n- tion of y, :S.v.l, as follows: "Heferring lo voiir Ictler of March -Jlsl, would state, that re- plv lo ^ame lia's been delayed by the fact thai 1 was obliged to'iiiake Inuniries of my ditVerent superiiilendents on Ihe line as to what satlsfacllon tlie ranges are giving. 1 take pleasure in staling that your raiiues have had ipiile an ex tended trial at several of our bouses, and, as lar as 1 can learn, are giving cxielleiit satisfaction. 1 hope this may prove of henelit to you." I.. D, Drake, Superintendent Missouri Reform School for Hoys, lioonville, >lo., wrltesTApril ir>, IWI: "II gives me ple'asurp lo bear leRliiiionyiegarding Ihe nierltsof tlie"TT" Hoiiie Comforl Hange and Sleam Table now ill use in thi: Inslitiitlon. They give perfect salisfaelion." F. W. 1). Arnol ; proprietor of the Lamar House, Lamar Mo., on Mav :2ll, l.sKI, sends us the following: "The large double oven Home Comfort Hange. weighing nineteen hiindreil pounds. I paid you <(4'M for,ls the linest thing I ever saw, and you can write np anything you choose in recommending it and sign my name." Smilh & Mayers, Kansas Clly. Mo.,,Tuly 1, 1R,S7, say: "We purchased tlie' Iloine Comfort Hange for our holcl, and lake pleasme in slating that we foiiinl It lo I e as represented. It is giving perfeel salisfaelion in every way." Dr U K. Young. Sup't, and A. Cummins, Steward, State Insane Asvliim No. ,'!, Nevada. Mo., March So. 1S,>I!I, write: "The Home Comfort Centre liaiige and outfit imn based of you .liily, 1HS7, for use in Ihls asylum, have been In constant iise since the opening of the lustllutloii. and have proven entirely sallsfactory In all respects. For an hislitulion of Ihiskinilil cannot be excelled for perfeeluess. diirabilily and economv. We can cheerfully reeomiiiend your goods toanyone desiring a (Ir.st class range or kitchen oullit." Mrs. Julia .1. Vlneent, Superintendent State Industrial Home for (iirls. Chllleothe, Mo., writes April a, 18811: "1 take great pleasure In giving a testimonial In favor of the large Homeioiiiroit HaiiKc In Use alllils lloii.p. It is the bCBt range 1 ever saw, and no one shonlii be without one." C'hiis. E. Ilasbrook. Secretarv Kansas City TimrH and Col. lector of r. S. Hcveiiiie. Kansas Clly. .Mo.. July 5K, 1887, savs: "Keferrlng to the eight Home Comforl Uanges I pur- chased of yon last year. 1 am pleased to say tbey have given my tenants entire satisfaction." IMiMK (OMlOur UANdK (OOlv IIOOK. lO.') Allllvlllf. WliiiUnr. TIlnnlii^vlllc. ^^ arrciislmri;. I'ori'ht lluniu. Mt. \'i'rniMi. IIlKUlinMUr. S. ,lrnnlns>i. Win. s. I.iii'j. Mr». i;. .Ii'iinlmrs. Mr Hiiil Mr>. l.r« Is Ciintrlll. KhI.m. M. T. llartniun , Thos. L. Kllwit, Diiiilcl Siililor, M. Wll.y, \V. 11. Smith, \V..I. I'cltv. s. K. Ail.ii, .1. \V. \'i'oivmii. Mrii, K. S. llllc, Mode Anson, (ieorp? Osliorn, .Miltun Mcliiinlcl Mrn. ,1. \V llflUs K. S. W.'dKr, lli'Iow we nlvc till- niimr^, (if n ffw „t onr cniliii'.luBtlc piiri'hiiscrs In Ucntiin, llinrv. I'l'tils. ami .riilinsun r.iiinllrs. all of whom have t;lvin li'silnmnlrs as to tliv siii>iTliiilly of the Homi' Conitort ItaiiKi': Mi-s, (;, S. W.Tk.-, Al|.lla Wallz. Mi>. .1. II. Allen May I'. Wolf, •Jliiiii. Mary i;. SuvaKc. Joseph OslH>rn. Mrs. .1. II. l■:|.l.l^. .laeksiiii liraiilev. Mrs. |{. |.-. Warren, .Tames lUevlns, Herir\ Mailer. .Mrs \\ ..\.\let,inofn, Mrs. \\ . M. I.voiis. ■ le .Miller,' \Vm. Ilarvv. \V. A. (iarri'il, , .). i'. Kea. A.. I. I'ickel, .1. {.'. Hart, .I.M. Hall. »i. i). KosUt. Ia'wIs 'ronijiklns V. K. nines. I'lion. llurkhart. ■I'hos. h. CarliT, W. W. CJIover, \V, A. Russell, Ikuiic llaiitliorn. I'. (1. (Jarretl, O. L. Yonni,', II. I). Sales, Tom lllnkley «'hris. Lehman. ti. W. (.'anailav. W. W, Wutklns, \\ Inilsor. R. \yclei;i;er. -lonaClty. .1. \V. Cainiilay ,lueol) llroeknntn, " Carl Ueleke. \V. II. llohon, .SeilallB. I). U. Davis, .lerry Muleahay, V. II. Oliver. .Ino. llolTman, W. i:. Kevis, l.amont. . •■ I). II. U.'Vis. .1. !■;. Miirrell. .lames I'onruT, i; (iliuler. .1. ('. Spickard, Green RUlge. I-;(I. .lones, I'ort Lyons. Mariha Kendrlek, " ll.ilirvst, " 1'. A. fhateher, lona Illy. ,1. L.Johnson ('oSFUnEnATK HOMB OK MlHBOl'Kl. J T. \V. Cahsk.i.i., Sii/il. lIi(i(iiSHVii.i.E. Mo., July IH. IMW. ) ■Wboikiht liioN Kanoe Co.. St. Louis, Mo. (lenltmun: We are usintj a llimie Comfort Rantie No. ««0. with sand oven and steam talile, mannfaetured liv Ihi' Wrout;ht Iron Haiifii! Co. of St. Louis. Mo., and lake ureal pli'asuro In testlfyinKlo its miTlts. It f^lves entlr« satls- fartion. and I do not hesitate In recommendlnt; 11 to those who are looking for the very Ix'st. J. \\. CASSKLL. Supt. of Ex -Con federate Home. MINNESOTA REFERENCES. lioeliester. Chatlleld. I'ri'dnK J, H. .1 Kusliiord. Iv L J. Iliirlliiit, .Miller llros . 11. llalvcTsoii, II. V. Oleson, C Kiake. <) IviTson. M Smith. A. Ki'ltlewell, Kierlanil. J. snnsini!. K. Hansoii. K. I'ediTson. I Riishford. Carpenter A Stevens. John Urln, stewarlvllle L J. Iliirlliiit, Riisliford, (iUljert Rlnney. \\. Mnnson. Andrew Peters, W. i;. Mavoii, «•. N. Stewart. David V llernard J. W. Kaulkeison, Wni. Heldeii, Kred. Huiinell. Sank Cenlie. J .lames KerKiison, Krenioiil. A Mult Kirnuson, G. I".. Kirkpalnck Kev. W. I'. Ulfc, /umbruta C;. Peterson, Jerome .Savapte, '■ Theo. Sieclier, \V. M Fiilkernon. " O. J. Hhiinoii, " John Jensen, " . J. N Tylkin, Jnle Olson, " AviKtistLel, L. II. Lysiie, ' II. Gnnderson, J. O Kud, A. t:aspiir. Tlellc Chester. N. Ilarthiilomevv, " J. M. MajernscK, " G. K Krleson, Goodhue I'riincis Davis. J. 11. I'clersoii, " Thp following Kood citizens have reei'iitlv purchased Ilimie Comfort KaiiKes Ironi our salesmen In KUlmore, Houston, and Winona Counties. Conrad Mevers, II. Ilofselin'lle, J U Ited'hiiK, .M. J. Kenton. C L. Dlekerson, Aaron Carlson, A Peterson, (> A. Ityaliii, J. Jaeoiis, Jidliis V'osH, Andrew ilalverson, Mlllvlile. ', Krerhart, Hear Valley. J. Dareey, A J. Averson, J I<: Phillips G E. Corser. John Krisher, A Wooilwurth, (loodhiie. Uelvldere, Pine Island. Va.sa. Red WhiK. Hammond. Jarretts. Mazepiia. Daniel Mornan, (iiist Tannen, Jos. Orr. Geo. Oiisline. 'llior Thorson, G. O .Skree. M. J. Wold, T. Paulson, .lohn Coiisidine, Wm Diinkson. Aimusi sanilers. 1-^ P. V aipeuier, P Nelson, .1 Hanson, K Larson. L N .\iiderson. F. F,. Thompson, O Nelson. Henry He.ise. M IL I-ei'KUsoii Mrs Kaslier, Tom O Toppernd, her KendlKMi;, Jas. Fergu^son, J. Thorston, L. Kee 11(1. .lohn siIiiInv. Hans Iverson. I''rank Krvzer. Herman Tri ^tle II. Ilallman. G. Ilass, O. H. Neverson. W, II. Cllslek. Hans Hanson. Simon ol.oii. K. Darson. Jake Hoiix . Ole \\(in. J. Olen, Wm It.lden, J Kalhouii, O. Iverson. Ilenrv Slase, (i. Olson, ivier olen, A. .Idhns, Oliver Wilson. NoiiTiiFiKi:!. Minn Sept. 7, INiS WiioiiiiiT Iitiiv Haniik Cii.M. Lou,- Mo Omlleinni Ue have ii^ed your ranu'es In our eolle>;e and In onr own kitchen, and voii. luriiace In our chtirclt. for a numlK'rof \ears, and tliev liaV(MilI jjlvcn perfect sat Isfae- llou. Very truly yours, I'll. N. MollN. WISCONSIN REFERENCES. Sparta. c. W. Sturdevant, G. W . llalNdck. Mr. shcppard, R. II. Uouers, Alev. Allen, l.ulherlllll. K. A. Piirdy, G. W. Fov. Ilenrv Parker, " .1. It. I.!nk, Ilenrv Oswald. Ilenrv Austin, William Wllsev, J. W,. lones, .I.Guttirle, Wm. Keene, N. •I'avlor. Mrs. T, McClelland, llerlln. .Mrs. Illnnchard, sprln^vaic. Ipoii. Illpon. Ini; 111 Pirketts Itlpoii Green Lake, nrora. Win llarker V. M Wlleeler Mrs. Hinds. Jno. Laper, Chas. Jorden. Mrs. W. o. Har(,'rave. " Mrs. Sam .Miller, Uosendaie. Mrs. Thos. .lacksou, Rlpon. Mr,s. Pat. Rock, Picketts. G. Iliilh. Uliion. Pat. Rook, RosiMulale Alex Parsons, Sarah Parsons, G. L Shead, J. K. Tliomas, Candace ThoinaB, " Mrs. Otto Schrobder. " Mrs. Sarah K. Lee, Rushfonl. Mr. & Mrs. Mllehcll, Arasa Mrs. W. E. RiUlnn, Oinro. Allien Si^hiuidt, Fondiiiao. Peter .Mlanl. •* Rev. Mr. hredwiek, AiiKustft. Chas Sirawslieiy, " ilohn /iuiincrman, " Peter /urk, " D. B. SIrader, " Illlev Carinuider, " K. Herrell, Charlie Siltworth, " Mr. 1% Mrs. Clark. D. Nal'if, .\lma Center. Michael Alcson, Frank llirnes, " West Van Gorden, " Olle A. licstiiwen, " Lewis! lirisiiiKer .1. llowiii.lt, Jno. Krdnian. J Urandstedciy, Uosendaie. llerlln. Rl|i(in. ZIon. Fisk. Arcadia. Wm Sledsc iliii;. .Mary (iraiiiKcr, AUk!. Ilutli. v.. \\. W llllams, P. H. Tucker. Rolit. Melllin. Amelle .Melllin II. Iluck. Chris, /inzow, Geo I.eatiiers. (ico McClelland, J. S. Green. 'I'. V. Glhliord. I). G. i'l'iielon, Wm. Sailer. L Loper. C. A. .liHirdan, .1. W. Allen, .liihii U. Martin, \\ in. /anilus, v.. it. Millions, i;. Huniplirey, II. II. Cook, P. G. Stone, (Jeo. M. Gfeenwav. Gortford. G. It. W llllams. Ilrundon. .lolin llriun. Alio .). II. Foster, Mctonieii. .Ino. Laper. Markcsuw. Mrs. s. P. Kendeld.ostikosh. Mrs. i:. A. Clark, " .\ntoiie Schuster, Marshall. Mr. A Mrs. Cnlliertson, Alio. John Schonlln, " Mr. kV. Mrs. Donne, llrandoii. Mrs G. R. W lillauis, Mrs. CIp. Cev(!e, " Mrs. Markert, Waukesha. Mrs. Win. Scontln, Wanpun. J C. llnrdlck Ilerllr.. Mrs. J C. Burdlek, A. ilarth. Arcadia. Christ Myem. " Mrs. .Mary. I. Chamlicrs, " W. E. CnmiulnKS, " Jno. K. Holden, " David Wlnvod, I). A. GeorKe. " Chas. Riipperls, " Mrs. Sam I.nmas, W. H. Lawery, " Jno. Zcruellnck, " .luck Tlioiify, " Wm. IIUKhes, " ('has Noles, " .Ino. Ifathier, " Mrs. Reeil, Aintls I'hiut. Thomas Jackson, Rllicn. A. J. Vollrath, Shclioycnn, WMs., Deo. 7, is\)l, vvrlle§: "(ientlcinen 'i'he new sixhoie ranee you sent me recently rame 111 hand, has leen set up and Is workliiK splendidly. 1 have ha(l lor my own household use several raiines. hiil n^ver succeeded in olitalnliJi! one that works a.; satisfacto- rily as does yours. I am decidc'llv please. I with 11, and con- gratulate yon iiism yonr success In placlnn on the market a perfect Hainie- true to Us name, a real Honie Comfort.'" c. II. Nicliols Lumber Co., per Frank Pooler, Treasurer, OnaiasUa. Wis ,.luiie lltii, IMd, writes: "Gentivmen -Wo have three of your Ramies In use, and are pleased to say tljiit thev ^ive 2reat satisfai'tlon titid are t!rsti'!ass In every respect The llrst one lioiiKht has been in use atiout four years, and is as Kood as when first set up. We can cheer- fnl'y recommend them to any one wautlQg a strictly flrst- class Kange." lOG IIO.MK COMFOKT KANOK COOK l»OOK. NEW YORK REFERENCES. Ot'o. KorfT, Wilson. MrH. s. A lliiyni', .liicdif 'I reliililiT, .1. M. Mofhe, O. N. Koborlii, Kasl Wilson. LouIh t^mmpH. " .\ nu)h( 'roHl')' , 1 1 IckoryC'ornorB Kriilcrlck .\. Winter, " UdII' .Moiirc, . I), (irillltll, WllllH .\. I.cviiii. IVkln. Mrs. .\iMU! I'roKlcr, " ('. I,. Ili'lls, Webster. Kreil. Knincls, Iloncoye Fiill.s. V. II. Henry, I,. W. l'lilll|is. (). il. llitJiilllDn, Kruiik I). I'eniiell, A. .M. Ilolclcn, <). 11. Valliiiiee, C. 11. Park, W. l><»wiu'y, " W. (i. Slair, (). It. DnlKiii, K. .s. llHiiforil, " ,T. 11. Ilaninril, " .1. KonlliKHie, " Wni. .Martin, F. Ij. Uenilnnton, " Max 1,. Nvo, ,1. Wilkinson, llnrton A Son, " I'ratt .V. Little, Wni. O'Hrlcn, SliiTnianHriPH.&Tyrell ' «eo. W. Walson, I'enlleld. Benjamin Klrnnin, " Mr. *Mrs,S. I,. Atwood, " I.. P. AIIIUt, Victor, .lolin Canaver, " A. H. .Iiint's, " Kdwiii llannhlor, " Harlem Kisber, K.IUoomflcld. Mr. A Mrs. L. MenRlier, " Mr. A Mrs., las. Slienser, " Mra. S. K. Wheeler, (;. P. Daildson, G. W. Tlltor, HrlBtol. W. S. Kelehnm, Mr.&Mrs. 11 H. Abbey, " Naomi e, HrlBtol C'ouler. ('. E. lloocllnR, " Mr. * Mrs. 1». Ueed, " S. L. Tozen, Bristol Springs. Mrs. Martha Tozen, " Stephen Sennms, '• Ada. I. Semans, " Mr. U Smith, Mrs. L. Smith, W. M. Henry, Falrport, Frank Foster, " Charles (Mieok. " H. T. lllller, Ashford. Mrs. K. Sehnmachcr, <^has. lieed, elms. Wider, " C. K. Smith, Ashford Hollow. Mrs. A. B, Wea^t, K. Ashford. A. B. Weast, Mrs. Harvey Vedder, " J. A. Studlev, Mrs Conrad Mevor, " Mrs.,!. H. Holland, " Mrs. C.M.Newton, UossMlUs. Mrs. <). K. Landers, Perrv. P. .L SImcmds, KrankllnvlU'e. ilames (iraham, " Jnlla (irierson, " Mrs. S. K. MeNall, " Ella K. MeNall, Mrs. Vilellie Searl, " Adda M Itcynolds. " E. H. FarriiiRton, " Allee Scpiire. " Mrs. Ilarlln E. Locke," LllIieM. . L AlRpr, " Mrs. Fred lioynolds, " Mrs Lconaril Hrnee, I'ekin. .Mis S .1. .NewnniTi, " Lena A. Ili)I()rv,,)i>lins(inCr'k. (i I', nil liiirclMin. -Mbeiline Itanley, N. lildRC. A. A Webster, ■Mrs tl. Uower, Loekport. .Mrs. C. W. Lindsay, Coomer. W. 11. Allen, West Somerset. I.ncy .V. Bradley, Cambria. iMr.-*. V. Korness, (Jnsport. C. A. Wilson, Uandid Koad. (). Cole, sprlngvIUe. Mary A. Cole, " Mrs. .\. It. I'pson, " Era>lnh Tellt, .1. C. ((dbnrn, Mrs. Wm. Wlleox. ■L Demmon, Mr. I). A, llonil, Mrs. I). A. lloiul, Mr. H. W lllnelow. •' Mrs. H. W. HlKelow, " Mrs. C. W. PinKrey, " HoKh MeAlesse. Mrs. I). A. Vannhn, " Mrs. (iriln Mayo, " (J. W.chamberlln, .lohn Evens, " M. Heyniilils, Ellieottvlllc. Clark "(^uackeiibosh, " (i. W. lliiyec, Henry LanKhans, " Frederick llrown, " S H. .limes, SalaniRUCS. William Pearson, A. I). Prosser, " .luhn Snjder, W. Salamanoa. .1. B. .MunKei, " L. B. Fenli.n. .Jamestown. C. 11. W hiimore, F. 11. Boot, Mrs. ,1 A. Boot, A. E. Van Dnsen, " Walter 1). Wicks, II. I). Bryant, Little Valley. Henry (ionld, tlreat Valley. A. ,1. Frank, West Valley. .Mrs. Cris. Halts. " Mrs. . I. L. Murphy, " .lames Howland, " ■lohn U. Crowell. Centcrvllle. Mrs. M.,1. (;rnwell, " Fela Bainum, '' Mrs. F. C. Baruum, " .1. P. Carroll, Pleasantvllle. Mr. James McNntt, " B. C. Gnller, " ,„ W. Strong, St. Clalrville. ,lay Terry, Mrs. L. C. Near, Fluvanna. Mrs. S. Hollenbeck, " C .M. Bentley, " W. P. Meade, Btisll. T. It. Pryor, S. I). Prvor, E. Becker. Ezra Frank, Wyandnle. Mrs. \. B.V.lieeler. Concord. Mrs. (I. O. Mason, Falconer. \V. 1). Harris, " Mrs. M. . I. Morton, (ierry. A. a. Sheldon, FarmlMgton. W. S. Washbnrn. Naples, ■lohn (). Benson, E. TJandolf. c. P. Canlleld. .Machos, li. Maxwell, Elgin. A. W. White, Cadiz. L. W. White, M. E. (irone, " Mrs. IL .1. Ashley, Machlas. Mrs. A.c. Lingenfelter, " Mrs. Z.S. Spring, F. C. Stadv. " Danlord Wright. " Mrs. F. B. Law. FarmersvIUe. Mrs. Cath. F. Uogers. ■' Delos.iPhlllli'S, Leek. Mrs. A, E.Wright, Mrs. Geo. Hill, Ischua. entire sallsfactlon In every resfK-cl. After I hail bought mv range the hardware men lold me everything dlsconr- ag'ing and dishonorable abont Ibis enmpany and their goods; but alhoriingb InvesliuBlUm madeby myself proved verv dlllere ii d I was convinced ihat they were trying to liothe Wrought liiMi Uange Co and their ranges a grcal Injnsllce. I wroie lo several |uirllcs who have used the w ronght Iron Hanges for vears. and received answers that ihey i onld mil say too mneh In Ibelr favor. One man, Mr Wnller Brown, of Freilonla Slailon, Ohio, wrote Ihat hardware men there claimed, when his eoniuy was canvHsscd, thill the rangrs were frauds and they were all swindled: but aflcr trial of several vears are now pre pared to sav that the ranges are all that was clnlmed for Ihem by the sale-man. I would not advise anyone to put too mn'ih conlldcnce In what hardware nn-n tell them; they have lold falsehoods abont Ibe ranges; but Ictevery- one examine for themselves, and do recording to their own Judgment. But I would say; anyone contemplating buying a range, buy a Home Comforl. Mautin wimi)Am>, Ulcbburg, N. X. W. W. Pratt. Sidllvanvllle. Mrs. M, L. Pi-atl, S C. Ilenjamln. Mrs. Minerva '^njamln, Mlas Knnilcl. F.llzalHHh Uimdel, Mrs. L. A. Wood, .1. M. Kdilv. Mrs.. I. M. i.My, .1. A. Chase, Mrs. .1. A. Cha.so, " A. Ilulelt. C. S. Ilrunson. Heaver Dam. .Mrs. c. S. Hrnn.son, •' .1. F. Palmer. " Mrs. .1. F. Palmer, C Pratt, Mrs. C. Prull, A. P. .lobnson, IMuc Valley. Lucv .lobnson, E. v. Tin. Mrs. E. V. Tift, .1. W. (irhnes. " Mrs. .1. Grimes, " tieo. i:. liundel. Horse Heads. Emma KunUel, A ,1. Kose. " Mrs. A. J. Hose, " M. A. Beard, CamplwU. Mrs. Dell Heard, c IL .McMIUen, Hreesport. K. H. Klslng. Ulslngvlllc, Wm. ElU.son, North Borton. A. .T Card, S|K'ncer. Waller Siollclil. Ilarrry Boss, (>. P. liikiT. 11. M. Itikir. .Nuthiinlil Berry, .Mrs. Nalhuniel Berry, " S. A. l)»v. Mrs. s. A. Day. Ira Sawyer, Candor. Sollnmn Verglson, Dewlll Boss. (i. W. .\ilams, linlM'h Meker, Itanby. Miller Meker, Herb. Clark, W m. liunderinan. E. Elliott, West Danby. F.King. .loe .liiilson, H. Whltin>y, Van Etten. (1. W. Lott, I). Smith. Waverly. S. B. Taggnrt, Newlleld. .1. Smith, K. L. Townley, Fernbaugh. Mrs. E. L. Tinvnley, ■ .Mrs. .lohn Shawl. .laspir. ,I.V. Hal haw ay, Hornby Forks. W m. Stlckney, UathlK>nvllle. (ico. Wood. Caynta .sylvesler Slranght. Straight's ConuTs. MOItE WORDS OF APPUOBATION. A nichbnrg farmer has the following to fay concerning the Wrought Iron HHiige. lieadii: _,, , _, To W/iom if mail Coni-frn: This is to certify that I have purchased a Home Comfort Kange from one of the avellng salesmen employed by ihe Wrought Iron Hange ompanyof St. Louis, Mo, ami am pleased to say It gives CLEANING BLANKETS. Variou.s metliod.s of i-lciinsinij lilankets nppeiir in tho newspuiicrs with periodicni regiiliirity ; anion}; tlioin tlie following lias the merit, of Imiiig |)iol)al)ly tlio least taxing to tlie phy.-'ieal sti-ength and tlie iiio.i'( I'll I.DiiK, Ki'jiiliiiif. .liiiiii !■ 1 . lliirptT. I.lniiTlrk. JnmcH KliiL', " K Hinvnii, MiirK»ii>'Vlllu WMKIrkt'iiiriillDiinklnnVilN .liiikM.ii i.lllllaiiil, .A. riltliiKiT, lliiflln X llimilM. .1 I' Whllf. »'iilliirt«im A. A. I'llCliiKiT " " (i. W IJiili'ki'l, KwliiKluii. .1. W, Vinm'lui, llnmipr. !•' K Vnlo, " Siirnli I. •liiliiison, .liifkMiiii, liii liniM'i*, rim'iJruvo. I,. S. ('H-wll, (iollyHliiirwli. Murk Aiiii'», Ncwtmi I'lilln. Win. M 1 iilp, 'riiiiriipiiri. \\ . Iliiilsoii, llriirk\nio. Ki^Mc lliiwiniiii. Kiiri'st. A F. llHTiilltiin, (iniin iIIp. Jos. lioi kwfll, I.iH'lsvlllr. ,1. It. lllKlii'i'. Iliiiikirk. \Vi>, llie iiiiiliTiilUMCil, clIlzcnH of (;iit'rn»i>y, NciMc, lli'l niiiiit mill MiMirm' t'liiiiitli's. iilili), Imvi! fiirh piiniiiist'il n IliiiiiiU^iinfiirt Kiiniii^ uf ymir triivi'llriK Kiilehiiiuii, uiiil nro plLMiMi'iJ to Hdv llipy Klve t'liUro Mill^fiirtloii. Alrx. Coilirnii, v<'ry, " Siiiilro Sinllli, " W. II. KlfUliiT, Mrs.T.KiiKllNli.llnllxy's Mills, MrH. M. ('. (Hiiiiiskcy, " l>liiiioti Klljiili Khm, K. .1. Mimrt, c. W. h.irri'll, Clnrk llk'kiioii, A.. I. l.lUlo, Mrs. Mary (illl, Siilcsvllli'. Siiiiiiuvrllelil. Antrim. Mrs. 1). f. (iouilharl, Dr. J. S. UosiMiKraMt, Wm. II. Miiimney, " John A. Miiniuiey, " Harrison WiMiilell, " John Koiiner, Aloiiso HeniiiT, Elijah Ilashfonl, J. II. (ioiiilhart, Ciilals. Janu'H llaiuiUoji, " (,'. Latlullii, " J. s. carpcnlcr, ilali'svlllc. lli'iiry (arti'r, Itetiicl IlBlfH, keiinoiislnirg. U. Teilrlrk l.i'r CarltT, Thos Miillrii, Mlddlcbmirm.'. W. M. .Null, W. !■'. Ilryaiit, John I'cirsyllii", " J. \V. MiVliki-r, Wni II Vani I', '* Tlios. Castnllni", " Mrs. l.uiilsH Delhi, " Mrs, M.CTftvliir, Brown I'. !). (1. W. KellhoVn, W. A. I'lirker, " J. W. Siotts, Timothy Hiites, MrH. Haruh Hates, Mrs. Jane Itossler, John I'hrlstopher, InRrani Christopher, Mrs. K. Diiiiforu, F. A. Knoiiir, John Dolllson, Dave Thompson, Isaac Warehlme, ()eo, K. Law, Mrs. H. A. Wttrcbline W. Savers, " A. S. I.yiiii, ('. Lynn, " Mrs. Jane Warren, " C. II. Dorrell, Mrs. S. shaler, Mt. Kphralni. Isaai; \V. I'rlco, Harncsvllle. John W'arrIek, .Somerton. Mrs. Harriet ('arpcr, J. W. Cater, Mrs. Will, Thomas, " Joe I'cpinr. Temperaneevlllu. " '.J oilers Wm. Kleh. Sene.uivlUe. Mrs. Ma llareii, MIllershnrK. Mrs Jane MIley, " Mrs. Klljali rhllUps, '■ John Mlley, " Mis. June Wlllenhrook, " Ohio, March 1,1TOI. To Tub WiiouniiT IiioN IUnoe Co, (ienlleiiieii: Having piirehascil one of yonr Home Com fort liuMnes of yonr travelliiK salesmen, we take jileasiire In reeommeniliiiK Iheiii as kIvIhk entire sallsfaellon, heini; all that Is elaimeii for them liy yonr salesmen. This ocrtill- cato yon can use In any manner yon see proixsr, OKAlllA COVNTV. Chardou. ('. II. CrolTott, East clarliloii. " JohiiSall'orcl, W, 15. Spenee, W. E, Ua larvey Mrs. II. r. Douglas, " V. S. (Irlswell, " R. M. lilehie, " Mrs. I.unra White, " Charles Almy, " A.J Hall, " Mrs. M. I'leiller, " Wilson l.ampinan, " Mrs. (i. W. Johnson, " J, II. Ciirlls, " E'Sklnner, " Junius (Jlft'oril, " V. I,, siebblns, EastClarlilon F. Wells, II. M. Wells, " G. w. siiiiweii, *;, Cbas. Uall, T. .VolVell, Iluutsbiirgb. Mrs. E.J. Thyer, " Daniel Winston, " J. N. Hiillake, Monlvllle. H. I). Ilarl, II. E. Ifoberts, L. K. Iliintoon, llamlxlen. Henry Kint;, Alpha Scarl, " Mrs. Delos Kogcrs, " D. II. linv, Itrakeman. Mrs J. ■!' cowle, E J. Downing, " S. WIghnian, " " K. K, Ilovey, Fowler's Mill. " Martin Ituckwalter, llurluii. " H. P. I.oKsey, South Thouipson. LAKE COINTY. Allison Bates, Hill House. 11. H. Wlnchcll, Conconl. CAIiliOLL COINTY, Peter Gambert, Carrollton. Wm. Mi'C'nllcy, CarroUton. Joseph Lotz, " A, S. Bryan, Me"lnniiihtown. M. C. I.ui;;, " J.'--r Vnn !'"o--r-Ii. (). T. Dunbar, WattsvlUc, Mrs. L. Van I'OBscn, " K. M. .t L. K. Ramsey, " t'OLUMBIAXA COUNTY, li. Bright, SallnevlUe. J, W. Dennis, Sollnevlllc. G. Oroen, " LoUAIN ( oISTT, Lewis lliiriies. Hoi liesler. Mrs E D. Collln« I" I uiiipi.ell, '• M W Slwpanl, Ili'iirv I'ifer, " Kraiik Cmniiui J II llreiicbiw, Brounhrlm .Iiiiits W lilpple E 11 Ciilllm, North Aiiiherst. Nnlh'in Miller, , AmlienK. VVellliiKlou. E, lliirr, Isaae W. Cook, Elmer shatick, E KHrrentmrn, M, Shiifer, lien, /elgler. William Cralu Of-oli .liipp, AMIe,l snii'key, Silas llottie, W S Hull, TboH. callionn, Ezra Leoiiarl, Mrs. I,. Leonaril, riiiiip I'li'iii. " Juiiiis II Wheeler, W. c lluHlunl, sANDISKV cnlNTY (•lliKonl'iirK I'l'tiT llri-bey, " .L'bii hlnu, Fremont ,lolin II. Koiinh SEN! ('A COINTY. llcllsviHi' I'eiei lli'tlllii:, Korl M'liri'u. AMiim lb llliii;, .Molmore (i W \iisl.uiiiii, J. W, llnink. KI>Tl*. Krenioiit. LlnilsRjr. Tillln. ASHI.ANI) fOlNTY. Snlilvaii. II W Krebs, Novn. SuvuniiMli. Mr- I'lnley Whltrlgbt, " MEDINA cm N TY. Me'liiia. Mri. Jim. Ilanouk, Meillnn. Leavlilsbiirg. VleiMiK. TI'SCAHAWA'^ ( (H'NTY, Hiram Hlcbardiion, New Cumlierluinl. TRIMIULL COINTY. Mrs, Davbl LIbv, Warren. Ja< lliiriiill, Mrs. II, J llarsli, " S. K Itiiisir, c, Mecl, Karralngton. W. It Ueiivcr, Eilwiii Oalley, " Calvin Williams, Mrs,,! I-. Ilaiin, " A, Kline, I'hurehlU. J C. Miiwi'ii, " E. II. (ioorli'v, J. o. Morrison, " T. C. Kartboiomow, J. M. IIarwoo. Smulli'v, llamlolph. " .Miss It. A. Monlton. Itrlmlleld. " Moses Sapp, lluvaiia. ■■■ T. Ib'pkliis, I-. K. Martin, Iliiiry Mailin, Ebenezer Danr A. c. /iirley, B. S. Miles, W. II. I.lnscott, Mrs. Ilia Smllh, Ed. Donniilson, M. Sinllb I'aiiiiyra Diainoml Mrs T. E Smilb, L W. Lliiiiilii, Sow Mllford. J. W llallork, ATHENS COINTY, Sallna, W in. Dowler, Carbondaln. Si|iiiio McNeil, Bin htel. Moses Kenimnl, " Mrs. I.. D. I.liiscotl, " I'clcr Elicning, Mineral. Henry skinner, Atbens, n. li. Ituird, Canaanvlile. '■■ ■ " Win, Siiillh, New Einiland. " Ilovt lloskinson, Canaanvlile. W.'T. Hill, AniesvlUe, Jas, Fiillon, Hulls, (i. S, Anderson, AlheiiB. Eli Brown, Ereil,FiiiKlerwHld,. \V»tl(liiB. K. II. chiipln. MrH.,!. M. I.itck, SlluH Miinroc, MrH. N. (1111111, llciirv Wi'liii, A. l''."llainlll(in, Joliu \V. lli'L'llorn, J. K. KiUey, HO.SS CO. M. W. I'eck, SHiniK'l Siarkcy, Jnciili llMiiiillon, Kllxalit'lli MIMk. MONTliOMKIlY CO, Davlil I'oWfll, Mrs. Sink. PICKAWAY CO. Weslcv Work. MrH. K. C. I'cirtcr, ilackHor) llaker, II. S. I.iiiiir, W. II. Anilerson, .1. c. I.owc. W. II. I'hiniuier, (ii'o, Wiaro, Saninc'l .lanilson, Sam lliiKKK, Clirlsllan Adklns, W. C. Afr. II. K. 'I'lirliivaB, slic|iarcl Keller, (;e"r),'e .Monroe. Kllzaljetli Ander Hon. N. II. Kathc, Sam llosklnH, DkvIiI ,1. Parker, Mrs. llnrl Cane, .lolin l.arlniore, Mr».Amonow. Edward M'est. W, B, Littler, V. C.Smith, Jane West, Isaiah LorrlH, E, J. MeVay, M. E. .MeCartney, Mai-y A. West, Mary K. Samlors, (). W. Snapp, Mary K. Smith, Mary V. Clements, JaiucK Morris, t'ella Morris, T. Morris, Eliza Hhonemous, (ieort;e CVmfcr, Chas. E. Brewer, ('. E. Confer, E. Zarfaee P. Idionemons, Stephen Ilelmes, Jas. W. Masters, Mary Armstrong, James Donaho, John .\. Ilanier, Andy Dill, FAYTJTTE, UNION AND DELAWARE CO'S. Joseph Brown, David Iluxhes, Charles Foster, <;. W. Hyan, J. D. Sclinevlcg. J. L. II. Baker, J. M. Woodmanset, H. M. Mantz, U, M. MeCorncll, J. L. DIvens, Henry lloppes, V. II. Slarkslmrg, Harriet Klever, John Craig, A. Ware, John II.MeKlvnliie, Catherine Pavey, M.S. Slurgeon, A. (i. sione, Wm. Miller, It. B. Keller, Ira .1. (iarlnuer, Tyler Thompson, H. F. Strimmoll. FRANKLIN, LOGAN, CLAHK AND CIlAMPAKiN COS. Mrs. t ornells T. Alexander Duvld Mrs. Fred Flshln- ILml'i Williams, John S. Smilli, GeorKe Pollet, £. Shelhibarucr. Davis, Wallace W. John- son, Marv I'eele, Albert Wvnll. A. W, sm'ilh. CLINTON CO. Sidney E, Shepard, John Melladdeii, W. L. Sheparii, Sarah E, Jevell, T, W, Posesjatc, William Curtis, John I.oratice, Y'. c. Vance, C. Woodmunseo. ger, Lansa Green, Alex. Martin, .lohn .Macailciw, D. £. SihclIaburKer, Jaeob Morton, W.E. llnnler, C. A. (Jregory, Mabttia Ward. WAIUIEN AND lIlonLAND CO'S. JoHoph Perrlne, Theodon' IIohb, CIih". L. Yonnif, Thos, A, llalHled, Davlil < handler, Stisan E. Ilaveni, H. II. carr. J. W. Crew, A. N, lllll. K. T. M. Williams, Moses Surface, .lobii Kilwardii, E, Uobert. Isaac (iarner, W ■ S. IlMrtsock, Abil Sallcrthwalt, A. Gillam. Sarali P. Smith. Wm. .Miller. George Cox, H. T. Smithson, Isaae .lai'kson. From the A'ewlon faltt Echo. The Wrought Iron Hango Co. docs not find It nercsiary to run down oilier iH'ople h goods In order to dlsnoHe of their own. The Home ('omfort HangeHpeakv for itself. Keail the testimonialN: "To whom It may concern: TIiIh Is to certify that I have piirchascil a Home Comfort Kaiige. I llnd, by leaving the doors -closed. It Is pleasant for Kiimmer use; then by lowering the 'oore, M, E. Moore, L.C. Baker, K. A. Baker, N, M, Crider, Ml 8S,T, Crider, S J.Ward, J, C. Davidson, N. A.Davidson, 'I". E, Elam, I. v.. EInm, D. N. Ulve>, c. n.Rldley, T. c. Ciilhoiin, G. J. Coleman, ,Ittl.u Moouey, M. E. Ellis, A. J. Cashon, " If. V. Cashon, " W. G. .Johnson, I'liity. L. V. Johnson, T. F. Aberimthy. " Minerva Aberimthy, A. M. McGiiirc, " Mrs. M. A. McGulre, J.J. Winters. N. 1. Winters, " W. W McDoiigal, Tleiiderson. Leezevant. W..I. IIInson.FayeteCorners. G. K. Thomas, Ji.ijos SinlUiu. " FaiilMe Thomas, " J. K. P. Hale, Vorkville. Mrs. E. E. Hale, T. W. Briiikley, Bri:il;Icy. Bradford. M. A. Brlnkley, S. O. Carnes, Yum Yum. John E. Shell, Paris. W. W. Wallers. MeKenzle. Mrs. M. A. Walters, " JeffDeiison, Gle son. " Mrs. Delia Denson, " Dr. John F. Allman, " Mis. .\nn E. Allman, " " Jessie S|ieiglil, Palmervllle. " Mrs. Caroline Speight, " D. K.J. Kiwis, MeConnell, Mrs L. G. liawls, " W. C. Hodgers, (N.mo. Mrs. M. C. Kodgers, Mason, J. K. Owin, (J. W. Bonlden, Dr. J. A. Grognn, JoliU T. Grlncr, W. W, Walters. E, M, No'iiian, H. II Breedlove, W. W. .\;scc. '• Robbie, why are you scitrehing through Mr. Diillimte's overcoat pockets? " Jtoliliie: " "Uause you said j'ou "sposed he'd entertain the company to-night with a lot more of his chestnuts.'"— 7)i((>r-Ocean. IIUMK (OMKOUT KANtiK COOK IIOOK. Will pennsylvan:a references. I'nity. Gle BOD. (Nmio. Kf/ll M.SIi'Wiirl, Met •«> -villi', H. W. Wiilhiij. Ilinilrr-villi' |i, i:. S|i|<:k«r. 'rh(iin|»iiiilo'ii \V. II. liruiithotTiT, K.A. Iliiiiitliuirur, t'. SiKiniiin. ' Mt'^ I'. Wiiiman, l>. II. Illiiiin. W. II. Kiiciiisi ].f\\ MiiliiTii. I'lilnliTHVilli'. I lull. Mrl;ll.iM., (i. W. MiAiiliv, Mrs. inninhinisi- (iriinvUlf. .1 It. Ili\lir, Mlllir»tii«ii. S. .\. Diiiim. Diiiini-viUo. .Ii'iiiilr .\ lirirsi', MiCliirii. 1). M lllrmii.riiiini|"''"il">w»- (J. II. ^niitli. KriiiikKtown. S«iili'<. Siiniin'l (Miillli, " <'. II. MrNiiiinlitoM, I D.iulfj s .1. .\. Mr';t/iT M..I. MrNiiiiBtitoli, ) Mills. Mrs. Saruli M.iit/ 'orli3 Kuy. .s. U. s.liniiiurkt r.t oviKorKe •• A. 1). Morniw Ar.h Sprliiif. Wdliuit. Mrs.U.Kl.'.kMtikliii;\iiUrj. Spruce Hill, sulllr.i. Klwk. • Mrs. Ill iiry oNcM. Kvcrcll. (irnnvlllo. Siiiniiil Wullir. Hisilford Tp. Lcwlsiottii, W llllam IMilIll m, Slrmlls. I'ltir Itiil; Mci'ldWii. MIlliTsiDwn. I'alliiirliir Hook. Mrs.ii.K.Krt'li/., Mlililli'frc.k. Niilliiiii irlsiiiiiii, icssim. tJi-o. Ilnliliiiril, Kiisl Sill. '111. Alnilru Crlsmuti. *;. K. lloolirr. lllutlslmlf. A. SiMuliy. I'ttliiliTsvlUi'. William 11. Joiiliii, I'oliil J. «. V^ il»o'i. l-anclir. Win. .dllkH, ImiikCeiiUT. I.. K. Joiion, '' Kdlth DiibolB, I'l'rlliiiiilrt. Auclriw l.vdiii", W BttKluirK. J. C. liovd, flnlrcMiluii. MrH. .IC. V.lth, Krlu. Mr«. I. Iluyil, " ( harli's lliick, MIIob (.rove. .lacobC'o amiiii, Wiirrcn. Mary MiClellainI, (ilrard. K. O. MfUiy M. K. Mihiy, II.MIiiUim.' W. M.S. (illson, A. 11. (ilisiiii, MrH. K. Corliln. J. II. KliaiiliDii, Mlllli! l.)'0|itiHiiii>ii Jacob LHiifeiiliorKir, " UoorKO Yaculu. Mary Yai'KU', Mu. Will. YaeKle, Mrs. J .1. HrBdloy. Atlantln, Jo«. AnderKon, (ireeiiwood B. S. YerRcr, CohranUin. — Mrs. M. I., Drake, Uuvh MUIh. Sarali A. Hem:. «. 8. SlkC8, " I'- l.lii'l- , , . BlUabolli Hikes, " Kllzn < bamb«rlal «oloii llalcli, Ceiilervllle. Mrs. f. h. I'ifit/., J. Jl. Slackpiile, Tltiisvllle. Mrs. H. 8. llaRC. B. ('. Howlcy, SparUMiburg. MarKarolOraliam, I'lltsllcKl. A.M Uowley, " Perry NIcIiuIk. ' ■-' «. K. Amv. " (I. A.<'amp. «haH. Kckarl, Meadvlllc. ('. ('. .lohimoii, Oeorh'o YaeKcr. " Havld Tijilm DuKi'll. Ciarland. ThoniftB Itarber, K. Sturniok. H. I.. 'AUmui'T, V. (.'. WalsoM, Mrs. Mahnii, .lonnlo \Nelberby «>. W. liiimull, Ihilth Mile", Ib«- ;ile«:-i,' . Wi' are saU.iled lli.t «o .fo i.ut burn one ImU of tiiu fii -I uiir sliivi did." a s Perry write-! "IbaTO pn.:rhii.ed i.f yi.nr salesman aliiL. "mf..rl llanise. and i.ii. pleased l.i Inf.irm >i.iit lal n";;!'. 1,1 »U reipeeu [...rreeUuli. I «,Mild not alU-nipl to get aUiii.i wllhiiut uiie." .Inn riaimhertvwrlies: "I bave piireha:e.l and iP'le.l a Il'im.'r m fori ItaiiKe and am pleased b. Infi'm, vi.ii lliat li "l™senVire K,;,;.ta,.,l..n._ Vu Vlid » I" all "■-l>»^^ - ">" (wieamau claimed (ur It." VKNANdO CorSlY. Frances Mi'Danlel, liioperl.iwn. K. 1' Isber. r. A Martin writes: "T purchased on the STth day of April, 1891, a Home (dinfort liaiiRe. and am pleascil to say It Riyea entire sallstactloii. Will add, does uot consume half the fuel our cast Blovo did." Olenrvlew, Pa., May 4, 1R91.— "I purchasfld on the avth An'- of April, ISSH, a Home Comfort Ka;iKC. and am pleased to nay It gives entire sallsfaclion. This eerlllli^ate you cai' use in apy manner you.Bce proiier."— Mrs. F. UcniBtou. Kasi «»iidy Dlmond (Ian Mnton, John Meyers, Wni. Voiiiig, Alex. Mi<'onncll. Samuel Hill, E. F. Searing. John <"aTiieron, Uolil. Wi liar, I.eriiy I'liylur, Wm. Vmuiir, Jacoo Fisher. Nathan Hanen, James Mnnnell, James i ameron, Si. lit Nelson, Auiui AU. w.r. Miner, ...... , , Frank McConncU. A. Maislial MKHCEU COINTV. Win, .lacobs. W. H- HunrCB*. J. Coriielhon, J. 1,. Hosack. 'I'lios. Crawford, J ;•;. WIsler, John Miiliiihy, Wm Maiay, Wm. WaKuei'iii"!., F. H. WUllanisoii, Tbiimas Hloomer, 8. 1,. Colillel, Sol. Kliclnhart, A. .1. Morfort. Heuben Yarn, N. 11. Hays, Mrs. Calli. Oalt, N. A. ZlUey, N. H. Martin, Joseph Carter, J. K. Campbell, Wilson Hnsl. 1). A. KiirKeson, 8ol. Peters, Fannie (ilbsou, A. F. lloye, A. K. Maskey, ItnihS Egbert. S. C. Fowler, «;ei). W. Wilson. J no. Moon. M.S. loMl-ley. J. 11. (ioilsicy, J. (1. llaker, 1(. H. White, J. II Campbell. vvm. Sharver. I,. .\. Heiinlston, 1). W. Allen, Kan. Vowry, J. W. Nelson, ■ as. .M (iraham, J.C. '.bcr, C. MoiiiKomery. C. C. llaiiisiy, Geo. W. SMilie. A. Sclimi'l/er, ,lno. W. Hull, W. A. \Naril, 8. C. lore, J M. VollllR. \'i 111. Mavne, Jas I'lall, Wm. 11 liuBt, J, S, Maxll, J. S lllaiusef. chas. PciirHoii, David 11 lluxt«r, W. F. Vernon, Will. 'I'riiitt, V. 11. Coulson, Win. Ml Kay, A. .1. .lambs, E. S. Dunn, Jno. .larks, Isaac tiodsley. Mrs' N. A. McKean, '|if'l 1,V !i riclj lii:m lit lMnl-iii:iir:iU>. N!ij;m-!iUi. I Im notice t-xpliiiibs It.^clf: '•Wl.iii my "k»- irivintr visit to tin- loinpln liy fir. inn;,' on li'T liuM.ls iinil feet nil llie vxay lliintiirli. i" inuiatK.ii of .■.illl.slfslinni'ov.'n-il. 'riioiiia.vcrsv:i.^li.-anl imil f-hr r.'.iivcr.il liy tlifi iniru-iiloiis iiillu.nct of tlio almii;lnv il''lly. lint, 'fl'f all. f covcrlni; foP walls, comiios..,! of !i.sbestos sbecis soflcncl by .; and i.eelinK potafoof. pn„..!„.i.i., ,.f a n.ll..r Willi adniin.bolb covered with roiiKliened' steel plato* and revolved iu o|- jiosite directions. no iiOtttl. i ■ »\yHKl KANOK COOK lit > TEfXAS REFERENCES, IntrriliillOMiil iiinl KriMt Nurlhiiii It. If. i o. Ilixpuui Ili'iMii, I'liloiliH', 'IVx., 1)11'. i;, |W(X: WroiiKlit Inm lliiii;., St. LtiiitH, Mm. "(•critlt'iiii'ii V\ (■ huM'iuK* (tf ydiir Ihiko Dfiiitilr I hiMi ItaiiKcri, which h)iH hmi In hlfii'ly iisV tor two hikI It hiiir jiiii-, mill hiiM iilwii. » chjiic IIk wiirk to |>i'rlriili>ii. It Ih II Kiciii Mil ( OH III 111!' May of iiiiivi'iilriiri' ami lahiir jHVli u." I). 1,. lluulh, .Ir,, SiirKi'Kli In rhiirKc, 1. iV (i. I{. I{. Ili>n|illttl. Ofthoiif lliiiirdof M«iiiiKi"rH The Tomiil'mifoilerulc Homo, AiiHllii. 'ri'XaK,.liiii(> Will, IH'.H : WriMmht Irtm Kaiiitt- I'o.- "(JiMillciu.'ii : 'I'hii lldinoCiMiil'oit Kiiiiiji' fiiim ymir fiicliiry huHlirrii 111 I'niiHtHiit liMMit the ( 'uiiti'ilrralt' lloii)i>, liinitcMl III IIiIn rlly.Klnt'X May, IHs.i, ami hat kIm'II ciitlri' Natlxrniv tiMii. Wc'lmvii liaij II larKc iiiinilii'r iif |iri>fc»«li)iial (MiiikH ciiiiihiyi'il iIimIiik tlir I'liM Iwii ycnrn, iiiiil llii'y all |iriiiirii It llm iiKiHtHnixrhir raiiKO Ihi'ycrt'i iim'iI. It Ik iiiiw In koiiiI I'oiiililhiii Hiiu lihin fair to hrrvi' our |iiir|*oH(' fur hi>vf> ral yf«rH liU'cMiio. I have one III iit In my family anil wonlil iiolrxrhan^o It foniny Hto\'i' or raiiui' 1 have t>vi>r hiM-ii.'" — Ili'iiry K. hlii'lh'y, I'ri'n. Ilimnl of Wk'x-, (iiufeUorato Hoiuu. MKIII.NA COUNTY. Iloiiry Vniilllo, I'olir Uhlnc, Will. llaviN, K. 1'. Duncan. AnKiii 11 lirtlKIIlit ll Amarlllo. Kx .Imlge riemmons, " .luilge llighsmltli, •' Kx Uep. .liiu llrownlng. " RAniXF. AMD XATCHITncIIKK I'Al!!S!!KS, T.A. M. M. Itancster, .lames M. Leach, .1. II, Wllkerson, iS.K . Kuss W. M Lvnch, M.N. T.llahorn, C. Crocket, D. It. Knight, .1. W. Tlndall, W, It. Cnlrlght, (.ieo. Knott, FLORIDA KEKRi*«NCES Monttcollr>, JetterBon Co^ PU., I February 20, 160O. ( Wrought Iron Ran(r« Co., St. Louis, Mo. Gentlemen; -In the year 1884 we purchased one of your Home Comfort RanRon. Thre* montlia airo our house was sot on flr« by ono of our children, and betntr built of rich plno. It was burnt to the gfround, completoly covnrlnir our range. When tho fire had diod down, wo (rot our range out of tbo dobrla. Tho top ploco* were warped from heavy Joists falUnpr on It. We took the warped pieces and laid them on » log and straightened them with an az. We put them In their respective places, set tho rang* up on two logs In the yard, and cooked on tt for three months In tho rain, sunshine, and sU kinds of weather, and there la not a crack about It. We are UHlng the rai:ge yet. Any one doubting this statement can get my sworn statement by making the request In their own handwriting. Respectfully, MARTHA HARP. T. H. Canty, S. M.Hmith, Y'oung Cross, •1. L. Hniiday, U. K. llosforil, Midway. .las. R. l)ral:o, Wetninpk«. (^niiiey. Mrt. It. Howe. ChatlolKX'hea. Mt. Pleasant, .loliii VanlaiidiiigIiii:ii,AluiiKA. " 1). .M. Ill' son, (.'oiieonl. Cos's Mills. Mrs. I. Iz i. Kiihy, Quincy. " Dr. .1 ' ^,arll, Ccntrevllle. K. C. Htontainlrc Itradlorilville, Fla., .Tnniiary 24, iHiio.— "We have alwaya likeil tlie Home Comfort Kange which we have been uillijc for a nnniher of years; lint lliongh It gave RutlsfaiUloii, we find that there Is no comparison hetwcen itand llio Impniv ed Home Comfort, and are so much pleased with the lui- proveil, that we have laid aside our old one and |>iit up oii» of the new."— N. W. Kppes, County Superintendent I'ublle Iiihtrni'lion. We are using a Home Comfort Steel Hangc, and find It to he all that Is claimed for it liV the salesmen It hakes |ier fectly. rei|Uires less wood, and does everything in n mure satlsiftclory ninnnerthaii any range or stiive we have ever Keen. We think it well uortli the price paid fur it. A I' II,\SMN, SiRie Sec'y Florida Alliance. C U. Cl)Ll.lNS,.state Lcot. Florida Alliance POINTS OP SXJPERIORITY. Years of cxpinionce and p,',clical testa have demonstriited the superiority of our Home Com- fort Steel Itanges over all other cooking appara- tuse.s, on account of their greater durability, larger cooking capacity, ease of management and operation, and economy in u.'^e of fuel. In all these points the Home Comfort Ranges stand unrivalled, and the unprecedented demand for 'hem from all parts of the country test i ties stronger *V»,r) words to ti.eir great po|")iilarity; the unl- ■ V ■; -. tesi'-iv.iiy of tl)Oit.satuis of families, hotels, . -uiiravr.';, public and private inslltiitions now •n -g ;,.'.i llomc Oo^nfort is, that then have no -v >?. The imp--,: . :' malleable iron water- ae; • -r,- u.sed by ti.s .ire of capacity sullicient to furni h abiindiince of hot water, and, with our hotel sizes, can at the same time operate a steam table connected witli the range, thus cooking veg- etables, soujis, puddings, etc., thoroughly, with- out danger of burning, by the same lire which heats the ovens, tints doubling the capacity of the range without increasing the amount of fuel used. Do not let left-over tea or coffee stand in liu. Henzine is an excellent polLsh for the linger nails. Xfver butter pie plates, luit dredge theiii light- ly with Hour. IIOMK <«»MKl>UT llANtlK (ItoK liiuiK. ii; VIRGINIA RKFKRKNCRS. W.II.IIowdirk.i iMrl.iii.vU'.c Mi» K, llMiiil«lr, IHxin'*"". Jan II l|i>pkliiii,Ufili'ili'li|, Clmllmm. W. II. CiitiiiT, lliinl.. .Inn. A. TliMXI.iii, Mi>iii>l». .1.11 Mcinrf, Ki'iiMCII'liiii'. Ilr I,. A sliii, , HUlcr-vlllo. A. I). Ili'wMll, liiikB. N. S I)> rly, Uo<'k) Muiiiil. J. U. Ilurrinuii, l)lN|i«'rtiiiilvr. IlKKIIIItHE C„)\-M1f. W. K. litiimlil, Kulril' '. I'owilA I I AN (III NTY. WIIIU W. Ilubann, lliillavll >. cakuI.Im; CuI TV. Mri. W.> .Klagg.K .> rulcn. . I IS V corNTY. Will. .1. Hart, i'i..'!..UIisH«ll. TAZKrtKI.l. (OI'NTY. J. H. S. IIlRRlnlx'tliHiii, Kiiiih. MUINSWICK rot'NTY <). 8. SoBmore, K 1*. IIOUKI', J. ,1. llHininoiK], J. .1. I.ynrli, II. Tii(>k«T, It. II. Triiintjull, 1... I. Willi, L,. ,1. 1'liriHli, K. (laliu'n. Oeo. W IVnraor-, W II. KHWltngH, Wm. Wyiiii, O. A. I'opi', N. II. Kliplnon, Ueo.A. whltmore. Mary II. Wulliiii, II. T. WcKwii, K. W. Ihiir, ItoM.I. Hull, W 11. Tim kiT, Iwmo n. Wllllnm«, •I'aHWcll nrlKhl, .Inn. W. I.iiiiihcrt, M. A. l(iiwUn», .1. W, lliii|.>r, MntlMii AliiTii'alliy.l.my K Sion'c W. C. Tnikcr II. . I. llllIl.T, .1. M. I'llllllpH, Tlicis llriii.cli. It. It. .Inni'S. It, I,. (iiciili'V, l)r. N, C. l.i'W's W. U. Uoyl«, ..iiH tiiiMslmry, .1. W. lliirrlHoii, (;i'(.. Cl.ilry. .1 II. Mwiro, K. K. Snillh, II. T. Vlariim>n, .1. It. AlxTinitliy. K. 11. Joiieii, M. n UHERNVIIXE COUNTY. W. N. Oarnor, \V. II ll.iMm, Krc. Wt-nJell, II. T Davln, ItuljiTt Wrlnht, Thou. K , Klrkham, I). It. NcrvHiini, W. U. Taylor, I). 1.. Stalnluuli, Mra.M.K.FiiiKCrnoii, N..I. I.mul, ("has. Tiivlor, Itlnlit liiyliir, J. II. IVi'lileii, hiiiiily l''nri!erson N. II. FiirgerBOn, NeNim Mokh, K. It. Itaiiey, .Ino. s. Ivoy, H. 8. BtttroW, H. T. Uuval. NANSEMONI) COlTtTT. lll'B. I.1'.'. T. I'. Iti'l'Prliion, MrH..I.('.iiiiuiil)lcsB, M.W ClfBliin, .1. W. I'Mi'lilH, .1. A. liiiliiTlMdn, J. It. .Mllclll'll, Arthur Uraimvoinb, Geo. T. Parker, K. ItollH, ThoH Itonicr, Oco. I'lipi'land, II. II. IIikIkoh, J. W. Martin, Jno. I,ct', MIllH ItiiilKorn, W. II. .lackHDM. Mr». r. ('. Ilr Ik, Jno. I.,. HiMil. C.L. Mlntoi Henry Itnitluif, rhlUpH Brlnkly, 1. Cross, 8. F. Begaro, R. .T. Smith, J.J. Dixon W. n. (iuiherlU, It. 11, Marslinll, Jas. H. Saiiilers, W. 0. <'arr. Mm. Susan Carr, J. It. Carr, A. Ttiiif, II. M. Klrby. M.T. Daniel, J. Y. Bayni's. J. T. .lolmson, Aaron rnuien, Dlik Kly, Itolit. Fanny, .Inn. W. Allies, I>. Klim, J.C. IIIilRood, II. I,. Tlni's, Jessie WllWlns, J. K.l{lil'"''k, T. Sh\aKu, Thos. II. Cross, v.. (). I'olif Faiinlr'l . I'ltlmnn Tlu'o. llaiiKlionrst, Thos. II. (iiiki'iis, HALIFAX col NTY. Mrs. C. C. Nelson, Itlfhani Stovall, M. S. Iloolli, K. 1(. ■koliiil,'. A. II. Moon, S. W. Adams. Win. roUaril, H. S. Brainlon, It II. Crrnsliaw, W. D. I'alimr, Mrs. K. K .laikson, K- W. ( artiT. Thos U, I'onick, E. D. C. llairland. J. II. Parker. J.D. Carlpi'U, J. K. KliiK, ,I.(i. Martin, Jills. F Kly, (\ W. I'ctts, W. It Lee, I,. II. MorKan, A J. Ilfcd, .1. .1. Co|M'laTld, Thos. Ilaiiiilinot, I'ri'litli'f Duke, James lliirgrovc, K. J. Driver, Itobt. Archer. If. I,. Wimbesh, S. A. MeCoriiilc, (loo. Itoark, (ieo Whltl. w. (J. If. Koark, B. F. Oaks, J. B (iliiss, Jno. A. I'owell, „ . .,„, T. It. Williiirn, J. II. Cole. jirs'W. II. llendrlx, T M. Ainlersun, Uco. J. Alien. J. L. Moore, K S. (inrner, OLOVCl^TKIt COVNTY Wm. I.. Walker, Capt J. II. Nye. Jas. I.. I'hllpotts, Dick KI'M. J. II. lTo«ter, (1. T. WhItloy, M Hall. John Whlteh.^ftd. J. U. I'rudenl, niSWIIH ! (OlNTY. 11 w M. Il.iimy, H n. ihii|*lt, K - Ib.l'l.". I'xi,"". Isaac Kllloll, J. H. ^]»"<'7- J Ii llnlllMs, W. U. lluvtluin. \V. II I'lliiian, NODAWAY t (llNTY. W. N, flark .ill S'oii, lllllle Scott, J W Crowdcr. I'aiil 1 Jones. W F I olcman, A. F Mornriii. Kiaiik While, W. W.Coleman NOIITIIAMITON COVNTY. We.lcy llaylield, Wm.H NolllnKh«m, J. N. .lMrv!s, „„„ W.T.tiarrcll. 1,111 Ins VoilinKham.Wm. II. Downes, Kd T Noiilnghani.C. F. NoiiliiKham, W. A Smith, A. K. Clemontii, Ii A. Kuslev, Jus M Batten, J. K. Mliliiigtol , H. frorkir, «. D. Deck, Wn>. .1. n. Clay, W. W. Wallace, .1. M.S. Irhy, C. A. Hurl, S. J. Codtan, I'. 11. Dixon, Wash lliinl, Curtl8 Wlllia, John Willi Capt.llco llllehcin, ACCOMAC rolNTY. I,. I.. NolilMtlnini, II. I. NoinnKham, ,laincs Andr 'wn, Sam .larvia, Tuiu ticolt. J. 1,. MorrWoii, Jno. W. II Parker, W. II. Wiiiiuiiis, Ciipt. 1". II. Davis, Wm. J. Ttno, .lobii Bull, J. K. Avera, ,1. S. Clark, . lapt. J It. Sparrow,.!. I •. ll"»-'!!«. . B. C. Drummunds, Sam. w. Nock, IMtlNCF.SS ANNK COUNTY. Dr I' F. II Miller, Josejih Woodhouie, Wm. P. Maaon, ral. BoKKs, Jim SaVHtfi'. fat'l. Joliii Marsh, Capt. 11. Crockett. J. O. Morris, -....■ ,, . Wm. H. H Batten, David Malloii Whltelmrst Barnes, Bol.t. Woodhoiiso I. V CBpps, l;Y,''JI.'!'."'"'i"'„ (1. W. Dowley, I). I' Fiemim;, I,. W. I! Land, ThoB. W. Keeling, O. E. Voreby, E. I.ovclt. I'. II. Ilornto, W.T. Ilrulth'valle, E. It. Macon, Will, llralthwalte, K. Lemtett, E. Lowell, W. W. Dowley, Jas. Iv Dowley, (• D. While, 'lolnian Lane, t. E. Creekmaii. NOIIFOI.K lO' NTY. Watts, Millard F. Parker, i^^^Ssi, \.ii'X... ^:'i-:-t^./^;::^r'- SOUTHAMPTON COUNTY. J E. Sehrell, L. W. Davis, T v.. Sehrell.'' t;. W. Nicholson, II. Pretlow, A A. Clayton. It. H. Pretli W. J. llliliarilson, J. A. Si ott, \V. It. Col.li. Mrs. J. Doles, W. I'lltinan, i\. Hundley. WEST VIRGINIA REFERENCES. S. J. Sharp, St. Marys. W. "•, "ovpa. Jane Lew. s. A. Sharp, " ^'r"- Mimijie til.e, UANOVEU COUNTY. It. M..lohn80ii, Chesier. PHl'.STON COUNTY. s. Steuiiile. Jr., Cariiicl. PLKASANTS CI 'Y. Mrs. T, II. Case, Willow Isl. M. 1. iiuett, Willow Is!. Tl CKFlt COUN I 1. .1 H. Bolvard, Buhu. M.J. Parsons, St. (leo'ne. lieo. W. .(umCB. " (JoorjcoCtovingwith his .'»poon)— "1 il'( Hunk Itch of llic'ovstcrs wf !,"'t out hffo. 'I'lii'V n- iL, i,..i..|,.-<' tliiipj-s. iiiul li;ilf of lliom iifViT ilii'iii ni'vrr 'I'lifV were (i "'""'^- I . i> Hull'. tii>ii'lo-^ tlim'j:^, mill liiilf irfcvv in rcs^ulur ov.sliT Ix'ils ill nil. Ju-t picked 111) iiiiywlien'. UV'Ht.s oiinlil uWvh)» to lie cuHivilK d." , , I.iiiini (yieliiini; to iho fore of the Mf.'iiiiieni) — ■•I ihii'ik I c'oiild I'ulilvalc iiun'liiT dwn, Ciiorijo." — Chicago Trihune. 112 llOMl'. COMI'Olil' UA\(iK COOK UOOK. THREE UNCERTAIN YOUNG MEN. ll'runi "Tlio Lmili-s' Home .loiiiiml," Marcli, IS'.H.j Young men wln'ii llu'V rc:uli cifjliluon, and from tht'ie on until tlicy iiri'. say. twenty-tivu years of inir, are vciy apt to lio walkinij iiiterro- f^.ition points, iiUil tlii'ir (|iic,-ti()ns are often not wit lioiit interest. Liat(MS Iroiii three siieli yoiin;; ((•lloWH ciiine to nie iceeiitly, and as tliey relleet tlie (jiiestioiilnjrs that I know are present in tlie minds of ticores of otliers, it oeenrred to iii<( to answer them by tbo types rather than the typewriter. " There Jie before ine on my desk. too. tlie letters of three or four yoniii; women who. likewise, are troiihl' '1 with nneertainlies on some special top- ics, and these I shall answer to tbo liest of my ability en this pajje next month. But to the three imecrtuin yoiuiy men lirst. ' One of thest yonnj? men in bis letter is partie- iibirly relleetive of a state of feeliiij!; in whieb liiindreds of others have found themselves. He writes met hat be is twenty, and is impatient because lie docs not niiike tbo j!ro}ire»s in his business which he feels that be should. lie con- fesses that be is no i very innch dissatisliel with bis salary. wbi( ; is twenty-two dollars per wiH'k, altboii^b ho thinks it oiij^iit to bo forty flollars; unfortimately. however, his employers do not seem to think so, and be is ipiite sore that hois "being kept liack " He concedes that he is "becoming inipatieut,'" liiit he insists that he has reason to feel so. Well, I felt precisely the same way when I was twenty, only iiiy salary was eif;htecn dollars and tbirty-tbr(>e cents per week, and I felt (|iiite sure that the fijjnrcs ought to be reversed. -Viid Ihere wer(! several positions just beyond mo, too, which t felt I should .iustly be asked to occuii}'. Hut [ wasn't, and, of course. I felt grieved. I con- sidered myself alisolutely imposed upon. Now. when J look back niion that time I cim sen that, tbo reason my salary wtisn't thirty-three doll.irs and eighteen ci'iils was simply because I wasn't capable of earning that amount. And the reason I (lidn"t get those several positions just aliead of me was because [ couldn't have lili'd them if I bad gotten tbcm — not on(^ of fheni. lint I'm a little mori; than twenty now. and my ciurespon- dcnt when b(^ is about ten ycarsolder will iinder- st:uid 11 great many things that are not very clear to him pist now. Of course, hi? iiroliiihly will not choose to believ(! tliis; youths of twenty are not apt to believe mucli that is told them, since tliev have so little to learn. Now, if I were buck to twenty again and. with i.iy later knowledge, was »>arning twcnty-lwn dollars ))er week. I should not only be salistlcd. but I should be intensely thankful. I think, too. that the Aiiowlcdge tlmt there wiM'c thousands of men of forty and tifly yeais who were not earn- ing as much would help me endure the ordeal. 1 tliink that instead of rebelling at the fact that I was earning twenty-two dollars 1 would rather devote my limo trying to llnd the best way of doubling it. 1 might not be able to make it t wenty-tive dollars for a year or two, but 1 would endeavor to. In fact, if we look over tbo Held, there are more young men of twenty-one who are worth less than tweii ly- the id advance might not be the best tiling in the world for me. Too large an incoiiu\ even wlien deserved, is far often more of a hindrance to a young man of twenty-on(^ or Ibcueabouts than a help. What 1 would feel willing to do would be this: If I f(dt that my employer was a man of honor and judgment I would leave myself in his hands for awhile. I would do him tlio courtesy of believing that ho knew more than I did. A man tit fifty is sometimes ai>t to know more— if only a very little more — thiin a boy of twenty ; and if I bad bis confidence and felt that 1 was pleas- ing him with my services, I would let it go at that — for a time, at any rate. There arc hundreds of young nii'n in business to-day who feel just as restless and impatient as does my corresiiondcnt. l!ut tlieso young men should bear a few things in mind. Tliey should remember, lirst of all. tli.it between the years of twenty and twenty-live a young man iic(|uires rather than acbievis. It is tlie learning period of life, the cxperienee-gaiMing time. Knowledge that is worth anything does not come to us until we are past twenty-live. The mind before that age is incapable of forming wise judgments. The great art of accurate decision In business matters is not ac(|uired in a few weeks of com- mercial life. It is tlie rc-ult of yi^ars. It is not only tile power within himself, l>ut the exi)erience behind biui, that, makes a succssful liusiness man. The commcrtual world 's only a greater school than tbo one of slates and slatc-pcncila. No boy. after iittending school for live years, would consider liimscif competent to fcacb. And surely liv(i years of commercial apprenticeship will not tit a young iu:in to assume a position of trust, or give him the capacity to decide upon im|)ortant business mutters. In the tirst Ave years, yes. the tlrst ten yeurs, of a young man's liusiness life, he is only in tlie tu-inuiry depart- ment of the great (Commercial world. It is for him. then, to study methods, to observe other men— in short, to Ie;irn and not to hope to IIOMK COMroUT UANOK {t>i)K llDOIv. 113 achieve. That will come \:\tvv. Business, sim- ple as it may look to tlic yoiinu. iiiiin. Is. iicvcr- llicli'ss, a very iiiliiciilc :ifl:iii. mikI it is only by years of elosesl >liiily tli;i', we lo^i-ter ;m iiinlcr- standiiig of il. •f 'I'lie electric al iii".-|iliore of the AmcricaTi Im-i- ness worlii is all too apt to make our yoiiii;; men imiialient. 'I'liey waul to lly liclore tliey can even walk Will. Amliilion is u siilenjid llimff in any yoiin^ man. lint lie must not for;;et thai. lik(! tire and water, it make.- a >;ood servant Imi a poor ma-ter. Gi'tliiiL; aloiij; too fast is jnst as injurious as geliinji aloof; too slow. A yonnj; man lietweeii twenty and twenty-tive nmsl lie patient. 1 know paiiince is a dillienlt tiling to cullivale, Imf it is amont le>sons we must learn in Imsini ss. A i;o(m1 stock (d [latieiice. acipiired in eaily life, will sl;ind a man in }j;ood ylcad in later years. It is a bandy Iliini;- to have and draw upon, iind makes a siilendid >afety- valve. ISecaii-e a yoi'tif; man, as lie approaidies twenty-tive, begins to sec things inon^ plainly than he did live years hefore. lie miisln't get llic idea that, ho is a business man yet. and entilleil loamaiTs salary. If business tpiestions. wliitdi he didn't tinderstaml li\f years before, now hci;iii to look clearer to him, it. is becaii.-e he is jia^sing through the transitory state that diviiles the im- niatur(! judgment of the young man and tlu^ ripening peiietration of tluMiian. lie is simply bi'ginning. Kroni tluMi he will grow. ;ip t his saiTiry will grow as he grows. I'.ut ltom<' wasn't built in a day, and a bii>iness man isn't made in a night. As (experience comes, tin' jndgment will become inaliirc. ami by tlio time tlie young man rea(dics thirty he will begin to leali/e that he didn't know its much at tw'enty-livo as In' thought he did. And when he is ready to learn from others be. will begin to grow wise. And w hen he reaches that state where he is williny; to coiu'cde that ho hasn't a •• corner " on knowledge in this world, he will be stc|)piiig out of the chrysalis of youth. Another young man is evidently not (luite sure of hini-elf.' lie is nineteen, writes a straightfor- ward, clcar-cnt letter, and ^liow.- that his inlelli- g(ence is, in many respects, ah^ve the average. lie is well-bred and well connei -cd. a.s 1 chance to know. I5itt he thinks his fatlier"s home— one of retinement— and the circle in which he moves do not pive htui a sullicient cliance for a broad view of life, lie has a lonsfing to see •• the other si,i,, "—the dark side. That will broaden him. he feels, and vet he is not ipiite certain Uiat he should examine the dark side, wherein is shown the value of a good moral tr.iining. Hut his ipicstion is this: •■ Wliellicr, ill iirder lor a vouiii; man I" liiiv.' >i liroail MOW (.1 lllc. II 1- wiso till- lliin 111 sec eviTV lillllsr (if iltr; In l.r fni).i;, I m>-:w llu' .Imk.r -iile el' lli.> wcirUl licit -lile wliiTO women mill iiieii un- ilili' n'lil I rnin ttnw uli.i .mmih. lo mv fiUlier'sliiiii-'e'- 1- I'"''''' "'""> '" Hi" Hu'er.v I Imt il IV villi l.\ i;onil for a mini to -sow liiswilil oats' In lils yoiim,' muiiliobd days- ' So far as a young man "sowing his wild oats" i,« concernecU to consider the lust ipiery tlrst. it has always seemed a pil\ to tnt' that the man who framed that sentence didn't die before he constnicled it. Irmn the way some people talk one would imagine ilial e\ei> man had in«tilled into him al liis luilli a eerliiin anionnl uf deviltry which he niii.-l gel rid of betoic lie can biconie ii man of honor. Now. what is called" 'sowing wild oats" is iiotldng moif nor less than self- degradation to any youm,' luan. It doesn't make a man one particle inon of a inau because he has pas-ed throii;:h a siege of rinimis living and In- discretion when he w.is nineteen or iwi iil> ; il makes him ju.-t so uimh less of u man. It (hvarfs hi: views of life tar inure than it broadens them. .\nd he leali/.es this .•ifler«ard. And he doesn't know one iota more of " life," except a eerlain pha.c of it. which, if it has glilte,- for him in yoiil li, becomes a repcUeiil leinenibrance to him'wlien he is m.itnred. 'riierce is no such thing as an investigating period in a mans life; at one periiid il is as important lo him to be hon- orable and true to the teaching' of his lilolUcr il.s at another. No young man need seek this "darker side of life" of whii'h iiiv I'orrespondcnt speaks. '1 he irood Lord knows ihat il forces itself upon our attention soon enough. It does not wail to be ,»oU"-hl. .V young man need not be afraid lliat he will fail "to see il. lie will s.'c plenty of it, and without any seeking on his part either. .\nd even if he does fail lie'isllie gainer. 'I'licre are a great many things which we can accept by in- ference as <'xisting in this world. U is not a lib- eral education to see tliem. Too many young men have a hnrniiii,' itcli to see wickedness - not to indulge in It, as they arc unuk to explain, but sinildy to see it. Hut the tliousand- of men w ho have iievcr seen it have never felt Ihemselves the losers. If anything, they arc glad of il. It does not raise a man's ideal t.> eonie into contact with certain types of manhood or w anhood which are only 'removed from the lowest types of the iiniinal' kingdom by virtue of the fart that the Creator chose to have them gel through the world on two legs in-lead of four. The lotlieM ich'iil of womanhood thai a young man can form in his impressionable days will prove none too hi"-h for him in his years of inaturily. 'lobe true to the best that is within a man means. alioveall.ro be an earnest believer in the very be-t ciualitics of womanhood. Let him take by inference that then' are two lype-of women, tin' "■ood anil the b.id. lint he will he wwer and happier if he assucialc only with the former There are hundreds of good women in this ,vortd to every one uf the contrisling eleinenl. N" young man has. tliercfure, a valid cxcii.sc for seeking the latter. ■r \ broad view of life, inv dear fellow, means the cultivatioii of a mind liiatean lake in every pari of tlie horizon of the truest living: ihal can see good in everything: Ihal a. p:s llie irooil and^rciccls, not invcstioale-. Ilie bad. I.eavc that to some one el.-e to do. The oiillook from the wheel-house of an oi ean steamer i- far bcllei- than it is from the stoke-hole. < 'iii n.-ity may lead some people to jro down and loolv into the .^loke-hole of life, bill take my word for il. you will Iind the alinosphere pmvr and the vi-ion clearer if voii stay in the wheel-house, lo s.'e •the wheels i;o round" is a very iiislru.'tive thing lo do in directions where the >i";;'\'' '■; ;' giiotf one, prompted by lofty ideas. l>ut some 114 JIOMK (;OMFOKT KANGK COOK HOOK. •• whei'ls ■■ lire f:ir lioUi^r unstien. Satisfy ti liciilthy curiosity always, but Khun the otlier kind. 'J'lii'ii! U no satisfaction to be had, and a man whose curiosity overcomes him is always one life that is coiniiatible with the largest and surest business siicccss. HOMK COMKOKT UAN(iK CtHJK IIDOK. u:. LABORATORY TESTS. rnioiK UNivKK>nv. Lai-avittk. Ink.. ^ I'UK.SH)K.NT"S HOOM. j DccomlMT Kith, 1885. Wrought Ikon IJanck Co., St. Louis, Mo. (Irntlemen : — This is to ccrlify that we have tliis day tcsli'ii lor you, ))y tension, one Kpccinifn of gray cast ?i"> ;. with the following result: LaHOKATOKY NlMIlEU 104. niaircti'i in inches ().;{(1."> Area of oross-seelion in sij. in 0.10.") Breaking strain in Ills 3.110 Tensile stronfjlh per sip inch . . '2',t,(>U) 11)8. Totiil elonfjation Ui^tcniiined for length of 3.9 In. Totul elongation of above length... .02 " Per cent, of elongation Ji.U of one % We have al.'-o tested, liy tension, one specimen of malleable iron, with tlie following result : Lahokatouy NtMHKK 107. Diameter in inches 0.3t>."i Area of cross-section in sq. in 0.10."> Hrtaking strain in lbs 4,200 Tensile strength per .sq. inch 40.000 lbs. Total elongation determined of a li'ngth of 4.00 in. Total elongation of above length .. .07 •• Per cent, of <'liingation ^loff '"'' .\l.so tested, by transverse strain, one specimen of gray east iron, with the following result: LAIiOKATOliY XlMUKK 105. instance between support.s li'j in. ISreadtli of specimen O.HS.j " l)c|illi of specimen 0.3sr> >• Total dellection of centre at mo- ment of fracture O.Ont) '• Breaking strain oOO lbs. And, by transverse strain, one specimen of inallcal)le iron, with the following result : LaI1()*RATORY XlMUIlt lOS. Distance between supports 0'... in. Breadth of specimen o.lis,") >• Depth of specimen . 0.3S.') •• Total dellection of centie at mo- ment of fracture 2.90-2 " Breaking strain CIO lbs. And have tested one specimen of gray cast iron in the following manner: LaBOKATOUV NtMBEK 10(). The specimen had a breadth of 0.700 inch, and a depth of 0. 310 inch, it was supported at two points 1 « inches apart, and a weight of O'a lbs. was allowed to fall so as to .-trike the specimen always in the same i>lace, midway between llie supports. 'I'lie specimen broke after the weight had been allowed to fall on it 10 titnea from a height of 1 '... inches. •2 .. .. >• ;t Also tested one specimen of mallealile iron in the ftdlowing manner: 1,AIU)1{AT()UY NfMllKll 100. The specimen had a breadth of 0.7."i.'') Inch, and a depth of O.UI.'i inch, it was supported at two points, 1 >' inches ajiart, and a weight of O'lj lbs. was :illowcd to fall so !is to strike the specimen always in the same place, midway between the sujiporls. Till' specimen broke after the weiglit had been allowed to f.all upon it 10 times from a height of 1 '.. imlies. 10 ' 3 10 I'.. " Al.15F.ltT AV. STAHI,, IHnclnr of TcsliiKj l.nlKiTatory. PriiuiK University Te.stinc I.ahouatouv, l.AKAVETTK. iNlilANA. December IDth, 1SS5. Wkougiit DtoN Uange Co., St. Louis, Mo. Gentlemrn:—\\\a.\c the honor to make tlie fol- lowiniT sumnuirv report concerning ti'sts Nos. 104. ll)."i. Ull>, 107. lo.-s and lOl", made Ibis day by me for von on specimen^ of gray ca-t iron and of malbalilc iron castings. The tc-t~ were made in ]»rcci.-ely till' same manner and w ith precisely the same c;ire on both kinds of iron, ;ind tlnir results leave no doubt of the decided superiority of the malh'alili' iron in every respect. In tiic lirst place, its ten.-ilc strength is 40.IMM) pounds per square inch, while tliat of the cast iron is only 2'.t,tilO pounds, [n oilier words, tln^ malleabli""iron has 1.3.") time- as great a tensile strength as the cast iron. Its percentage of elon- gation is ;i.s4 times as great as that of c;i much the liiiiijhrr metal of the two. When te-tc(l by trans- verse strain, its strength was found to be L2'i times ;is great as that of the cast inm. while Its total delUction before brciiking was 30.23 times as great as that of the cast iron. 'I'he total de- llections of llie two specimens before tireakin;j are very instriu'tive as to their toughness ami ductility. The great disproportion in the amount of bending of the two metals is clearly shown in tlie two following skcii lies, drawn accurately half the size of the originals : iii; IIO.MK (OMIOKT U.\N<;K COOK llOOIv. A I! lire tlic siipixiris; iirrow at (' shows dirci'tion of pressure. Ifi'il I,iii(' .--liow^ sliiipo of runt iron spcciiiu'ii just bi^foro fracture. Hhick •• '■ '• niallciiliU: iron •■ '• •• '' In willislaiiilinir i-linok. tli<> indllcnhli' iron ,iIso allows it- siipcrinrilv. 'I'lic >iinii' nnnilifr of lilows tliiit I'liMsiMJ ilii' IriictMrt' of tli(^ ciist iron pro- ilnccil iiliMilnlcly no iirri'cptililc cftVct on llio nialli'iiblc; it was only on tlif application of niori' iiMincroiis ami inure violent l)lous llial tilt! lattcj- linally lirokc. In this connfrlion, it is im- portant to iioli! thai tlic ca.-l iron brolvc sniidcniy, witluinl pii'violis warning;-, wliilo tlie nnillcalile iron \viili>looil >c\cral lilows after it liail sliown sif^ns of inripieni frarture. A;;ain I ilcsire toeall your attention to liie ;;reater toue;hness <-f llie, inaileable iron, as >lio\vn li>' tliis te^i. anil ts eon- Keipient snperioiily for all purposes w liere it is to be sul)jeeli'(l to aeeidental lilows and roufjli usajre. If the speeiniens sent me are f;;ir samples of the two materials actually <'m|iloyed. llii're is but one conclusion that can be drawn from lliese tests, taken sel)arately or colli'clively ; and, that is, that for the purposes for wliudi you are usjn;; it, your malleable iron is very <;reatiy superior to the cast Iron. \'ery respectfully, ALluiliT W. STAUJ., M. K., JJinxtor vf Tnttiiiii Labiii-'il'ir;,'. ■T. N. llriiTV, M. I).. Analytical Chemist, j Indianai'oi.is, 1m>. J Lmhanai'oi.is, .Tan. 2, 1S8(!. Wuoi'GHT lUON Ranck Co., ^St. Louis. (ifiilli'iiifii: - I bcfT to nnike the following!; re- port (Ml the adaplaliilitv ami worth of malleable iron f(u- raiitre fabrication, as delirniined by (diemical anil mecluiniea! te>ts. Mallealiie iron is iiiternu'diate between cast nnil \vronj:;lit iron in those ipialities and properties most gcni'ndly useful. It is soft, tdasiie and duc- tile; if< luiM-l dillicidt to melt; ami, compared with cast iron, is very slow to enter into ebeniical combinations, lis tenacity is enormous. Cast iron is hard, brittle, nudti'd witli I'ompar- ativc ease, ami cmnbuies with oxyfcn. sulphur, etc.. with inuidi more ease tliaii malleable iron. riliST Kxl'KItlMKNT. Made to determin(> the relaliv(> nieltinj; jioints. Two jiieces of iion, one nniUcable, tile other cai"-t, were placed side by side in a elcan vverber- atory fiirnucc, thus e\i)osin<^ both to the same lieat. Within one inimile's time the piece of cast iron commenced to nndl. lositii; its shar|) corners anil edires, and in two minutes had entirely melled. 'J'lie piece of niallealile iron did not !o>e its corners and cdjjes for twelve nunutes, and was not entirely melted until full twenty-live minutes had passeil. 'I'lie resistance of the malleable iron on this count is twelve and one-half (12'._.) times i^icafer than cast. Hkconh KxrKiM.^iKNT. Made to determine the relative jiower to with- stand continuous heat. Cast iron •■burns'' easily, 'i'his is evidenceil by the warpinjr, -ealnifj and craekin;; of stove-tops and lire-backs. This so-called '•linrnin;?'' is sim- ply oxidation, tliat is, tlie oxyiren v f the air coiii- iiii; in contact with tlie lu'ated iron I'ombines with it to form oxide of iron and in time the iron is burnl up. Now, as is will known, juiif irmi is not so prone to "burn." tlral i<. combine with oxyfxen, as e:ist irtui; .ind as malleable irmi ap- proaches in eoMiposition more lu'arly U) piirr irmi than any cast iron does, we infer tlieretiire that niallealile iron will with^iand the action of lire and heat inueli lonircr. Jly experiment to )irovc this be>ond doubt was as follows : A porcelain lube, twenty-four ('21) inches lonji; and -^ij incli diameter, was so arranged that it could be made n d-hol and held so for an indef- inite time. Apparatus was aNo arranircd to jia.ss a sir 'am of moist oxygen lliroueli tlie tube w.'iile heated. Into the tube was placed a piece of east iron '4 inch in diamcler and one iiuh loiij;, wei allowed to cool and the piece of iron examined, and was foimd alter removing tlie iron oxide (rust ) to weijrli IDl.lVt grains, showini; a loss of 14. 2S \wr cent. .\ similar piece of malleable iron- of tlie same size -but weijrliin;;- 22(1. S eraiiis -was submitted to tlic same test, and was found to weiirli, after the experiment, 2ll.t i;raiiis, showing a loss of 4.21) per cent. The compar.ative resistance then is as one (1) to three and three-tenths (3.3)— 1 to 3.3. HOMR COMrORT RANOE COOK BOOK. 117 Tnmn Expfutment. Th!9 experiment \v:is iiinile U> tli'tonniiic tin- COtiipiir.'ltive power of rrsislanci' ot Ihi' luo kiiuli* of iron, to clu'niiiiils ; niiikiii^ phiin iliciehv wliieli iron would witli-iaml ilif >\ilpliiir J;;l^^•^< and oilier de.-^lroying agencies formed in tlu' eonilmstion of eoiil. A piece of cast iron '„ inch scpiare and '.. inch lone was submitted to tlic action of sulphurous aeicT gas in tin- same mamifr and wav as in the oxygen expeiiment. Sulptiurous acid gas \i>cd hei'ause it is the gas formed hy the cond)U8tion of i!oal containing sulphur. A piece of nuillcalilc iron of the same size and shape was treated in liUc manner as llie east iron. Tlie two pieces, after tlu> same treatment, ap- peared very different. Tin' iiiece of cast iron wa.s very nearly de-troyed, lieing rendered so brittle tliat very' light hammering easily reduced it to siruiU pieces. The piece of malleai)lc iroti withstood the test admirahly; for, upon exandnalion. the ac^lion of the corrosive gas was found to liavc penetrated only suiierliciallv- 'Phe data furnished hy this experiment shows the malleable iron to have about eight (S) times the resisting i>ower against tlie destroying agen- cies generated in the coinbMsiinn of coal as has cast iron. The ( heinical eoini>osition of the nuillealUe iron used in your lloilU' ('onifi>rt Uanges compares with that of the very best nuilleabic iron liuowii. The following table sliows tin' composition of the malleable uon u-cd by you, and al-o the coinposilioi\ of a sample ot tlu' very best iron of tlic same kirnl. Column No. 1 in tirw table >liows the composi- tion of Uange fasting, anil column No. J shows the composition of lir.-l (piality uudlcable iron. \V. I. l;. Co. No. 1. Silicon tlit'.i Iter cent. Phosphorus ."iKT Manganese 'i^'7 *' Sulphur 033 Carbon 1.840 No. 2. .7111 per cent. .270 .1)31) " l.sii J. N. lirUTY. Amiliilifiii ChcmiK!. Summary of Kxi'kimmi nts Sho\v(N(! tuk .Sll'KinOlilTV ol MAI.I.1.AIU.K. OVKK Cast litoN. On every count nialleable iron ha.- Iicei' found superior to east. Its n;echanical superiority Is very great, and its resisting power ag;iinst the destroying action of tire and ilie oxygt n of tlie air, also the chemical compound- generateil in the combustion of coal, is far a!iove casl iron. Tlie table sulmiitted shovs the aliovi' facts very plainlv. Uv reference to the column headed ••malleable"' one can readily see bow many time.- better it is than ('ast iron oii each count piven. ("IIKMICAI,. Miitle- Cast, utile. Comparative melting jioint 1 1'2'j •' resistani'c to tir- I ''■i> " •• to sulphur gases 1 i^ Mkchanicai.. Tensile strength 1 }-'-^^ p:iongatlon • •' **^ Transverse strength I •■-- Dellection ' >fO.-'3 Resistance ?o shock 1 10 J. N. HUKTY, ASBESTOS. The end Hue- of ihe Home ('omfi>rl Kange- are carefully lined with asbestos, a lliorouglily lire- proof material. Tie' mineral asbe-los ha- hith- erto been procured frcmi Swit/erland. Italy, Cor- sica, and to smaller extent from North Caioliua. A>bc.-los exists in various parts of tin' I'nited .•States, and now that it has fciund n place in the indu-trial world, being freely u-ed in certain kinds of rooting, llie deposits will doubtless pay to work. It Is threadlike and has a general re- semblama' to wool or llax. In the time of I'liny, Ihe (lieek. it wa- thought to be a vegetable, and at that ancient i>eriod mcoiubustible cloth was uianufactured from it. \mon"- the (ireeks and Uoinans asbestos wiis known a" amianthus, and the cloth made from it was washed bv being thrown into the tire. In IJoiieuiia and France gloves tor liandling hot iron, and clothing lor ihe tire department are nulile fr,un a>bestos. It is th.; be>l of absolute non- conductor-, ami is therefore u-ed for ^tcam-plp« envclo|>es and in tire-proof building-. 1 he tiger- eve so ficpienllv in fav(U- among Ihc votaries ol fa-^hion. is sinipiv petritled asbesto:-: so that in this form it is likely to appear upon nO' '"^'y * toilette table, while in a different form it tluds a home iu the kitchen. SCIENTIFIC FACTS. At !i depth of forty-five feet under ground, the temperature of the earth is uniform throughout the year. Strange as it may ai)pear, a ball of a ton wtdght and aniilber of the same material of an ounce weight, falling friim any height will reach the ground at tli'' .-ame time. The violeni'i' of Ihi' expansion of water when free/ing i- iillicient to cleave a globe of copper of such thickness as to require a force of •27,tH)(l pounds. Sound travels at the rate of one thousand one hundred and forty-two feet per second atioiil tliirteen mile- in a minute. So that if we hear a clap of thunder half a minute after the Hash, we may ( alcnlate that the discharge of (deetricity Is six and a half lailes off. In one second of time -in one heat of the pen- dulum o^ a clock- light travels two hundred tbot;saiid miles. Were a cannon ball shot towaid the sun, ami were it to maintain full spi'cd, it would be twenty years in reaidiieg it and yet, light travels through this space in seven or eight minutes. The hi'.it Joes not increase as we rise above the earth nearer to the sun. but decreases rapidly un- til, beyond the regions of the atmosphc're. iu void, it is estimated that the cold is about sevi'iity de- grees below zero. Tin' line of perpetual frost at the e(iuiilor is l.J.tMMI feet altitude; 13,IMHI feet be- twe«;n the tropics: and 9,0(H) to l.tHX) between the latitudes ol forty degrees and forty-nine degrees. V lis HOMK COMKORT RANOR (X)OK BOOK. OUR MATERIAL. Iron \» one of the iiio>t i-oiimioii ;iii(l useful of nil metiils, and found in nearly every seetioii of the world; yet to iiiiiiiy oiittide of the produciiij;- nei^hliorhood.-i a luief d('si'ii|itk>n of the various procvsses throui;li u liich it passes before it meets the re(|uireni('iits of I lie family, the artisan and tht; nianufacturei-, may not lie without interest. The llrst form of iron as found is known as Iron ore, and the first step in its niiinufaeture is the proeess of separatin;;' from the metal all olhei- elements possible, wliii'h proeess is known to the arts as reduction. This is eflVeted under modern nielhods liy the :'si' of larj;e eupula fui- naees and the application of intense heat secured hy the free use of stronfj; hliists of air, either heated or colli. The heat used for the better elass of iron is eiwvreoal. which is jirepared by heatinach change in the grade of an iron com- l>els a new investigation. The proper mixture having been obtained, the material is, like cast iron, poured into moulds so as to secure first the sliape desired. The eastings are then inspected so as to reject all that are imperfect, and the rest are treated to an acid bath for the removal of scales. They are next carefully packed in iron boxes, being put between layers of iron scales or tilings. As each layer is put in i)lace, ammo- nia is thrown upon it, and the boxes are herma- lically sealed. For the next six or ten days these receptacles In annealing ovens are subjected to a great lieat. The carbon of the iron unites with the oxide of the packing and passes off as car- l)onic acid gas. (For the annealing of the iron required by our Company thirty such ovens are constantly in operation.) When the annealing has been completed, the castings are taken out of the i)oxes and put in revolving polishing' mills to be cleaned. They are then removed to the mounting room where they are reheated to a cherry red and placed in prepared dies of the shape demanded by the pat- tern. The under die is fastened to a .assive anvil and the uppcu- to a very heavy hammer; the hammer descending drives tlie casting into the die and tl-'s makes its shape perfect. Cast iron subjected to such a blow would Hy into ii million pieces; the malleable iron merely bends to the desired form. Such is the iron used in our ranges; and we may well claim that it cannot be damaged bj' heat, for it has as material stood its greatest tests. The malleable iron is now drilled, groimd, tumbled and examined for pos- sible llaws, after which each casting is titted into its appointed place and is ready to begin its service. Our Company are using almost exclusively malleable iron and wrought steel in ranges. IIOMR <;0.>1K<)UT llANK. 119 SECTIONAL PARTS OF RANGE No. 66. SR-l K-8 l.aliii. K-O'i H li a I Ovuii DiMir o P r, pill f.M- Dm II Ui.nr lluiiilli'. 8R 68 l-iii> DiMir llinm' I'iii. own Kour llaihllf S R 3 I'"lre Door. 8R-e Flro Door Frnmo. SR-21 SR limp nvcii Dn.ir. SR lO D S 4 51 Ll \A'i\ Turn liMi'kl J^-*="-^ Dnn Slidv f„rSl!-l'j 1 milt OMii l-'r;iiii 1-8' a R fi N sm^ K 5 t^u^iym (iM'ii lioor UruuuR'Ut, L. a 1. 7 iStuki: Sliou. L 7'; CSC I )\,ii Iiciur Sliiki' liiislihn; Mak. . >\uU-. f.u- I. -7. 16 SR 17 11,1,1,,. f„r >-=5&=^.;^.:.=i? t^ It-I'j. l,.iu. r Wurnihii; ( lo-,rl. Hour t)riuinniil. SR 4'i 10 Soot Cleuii-oiit Tiirii Iliirklc Tip Soot cli-nii-mii I'M' Door. I'm- M:»< for H. I'miiic. foi:fi. A-101 A 103 SR t02 Ji »^' I Hack T>ani)H>r Handle. Dami>cr Frame. Hiicli DamiKT Hanilli' Stlrnip. I.M.vir NVarmiir^ i.' lost I himr. 99'; .•^llll' DnmpcT Hanill.' Stirrup. .\^"i Pan Front. 120 IIOMK (JOMKOKT KANUT KANOK TOOK HOOK. ISl SECTIONAL PARTS OF RANGE No. 66. R as W, Wood 8R iJBCoal U4 A r:t m Ilklii-liiinil Siiiiiiii l.lliliij; I.I ll-li:iiul Lining. A -26 rw w ^ F •[ •" .ISG/: l(r:ir Si.tloll 8 R av lUiiU Kiul lining. « •' •' «» 9 ^«'» » « 4 Li « # « •* r f5^^§- 'iirf^ Fronl-Kiiil I.liiliij: Sifliiii,' Dump (.rale. A 21 l;>il<■ll^il)l•. siii'ir. opcii-KiKi i.iiiiim. 1 -70 I 79'': Nifki'iriiiti'd ISni--^ rroU'CliiiK ll:ir. SR 0O S R - 10 IMlK' Ciiril. S R-19 >li(lf Cunicr I'Uiii 12 Larnf Allele Iron. 8 R e'2 rrutuctliiK lliir Hnu-ki'ts. S R-62'j liolliT Iron, Lift. 8R-01 Shflf Bnti-kct, Iron. Itmiit. l.«'ft. J Knllcr Imii cleat. IS CD-I 1 Shaker Huii LiiU-r. Small Angle Iiun. Shelf Ear. Knob iuul Screw for tpper Wftrm- ins Cio^et T>0''>r H R-92 counlrr Ital^ini'p Knamelltd for S H-Wt and Sh<^!f Ornanieut. S K-OO. 122 UOMR COMFX^KT iUNOK COOK HOOK. Q I x: bo CO '5 6 00 ■§ Q o ^ z C/3 1 UJ O E C UJ o CO L. LlI p o z I < DC u. QC U3 LU C H Z -J LU O C _o fc 2 DC 3 o "" Ll. S o o B w I s bfi o X •H o S 1 5 V) 3^% fa's = = y 2 ■a -=' a5 - s H . « -: 2.- .J Mo, = ;-- :j 5 g /. D « O .„ . 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