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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (July 3, 1901)
THE OMAHA DAILY BEEt WEDNESDAY, JULY 3, 1901. BEST CATTLE FOR FARMER Adaptability of tirttd Depeith Upon Nat ural Oanditioa of Lnd. HARDIHOOD OF ANIMAL IS IMPORTANT Practical nnil Iiitci-rntliitr I'm per It;ml by I'rof. Slinw Before Mlnuc until Live StneU Ilrecilcm' AxNiiutnt Ion. Tho following paper was read before the Minnesota Live Stock Breeders' association by Prof. Thomas Shaw: This paper will not discuss tho question ns to whether or not the farmer should grow cattle upon his farm. To farm with out live slock Is so completely at vari ant! with tho proper malniuuance of fer tility that such farming v;ll not even bo considered hero. On tho assumption that every farm In Minnesota should have upon It Its quota of cattle tho question to be considered It what Kind of cuttle shall bo kept. This question cannot bo answered with too much care since on Its dotermlna tlon will depend to a large extent the measurn of the success that will attend the keeping of cattle upon the farm. The adaptability of the breed to be chosen to tho natural condition of the farm Is the first thought that should en BK0 the attention of the farmer. His natural tastes should unquestionably bo made subservient to this Idea. If those natural tastes nrc In accord with tho natu ral conditions of his farm It will be strange Indeed If be docs not succeed. If they arc not, then It Ik hlmot certain that failure will follow any attempt that he can make to Introduce a breed Into a locality where tho environment Is not suitable mid whore possibly It Is even nt variance with the fields of the animals thus chorrn. No creator mistake Is made by tho aver age farmer who crows cattle than the little consideration that Is given (o adaptation; with tho many tho paramount question Is, "Which Is the best breed?" It ought to be, "Which Is tho bust breed for my conditions?" It may be possible for a man to change or modify adaptation In a breed, but to do tbnt will tnkn gener ations of careful breeding nnd feeding. But why should tha energies of a lifetime bo thus expended on thi modifications of a breed when one of the many breeds now In this country will exactly meet the needs of the farmer? Life Is too precious to wasto It thus. Whorover tbo land Is level In character, the soil rich nnd fodder nnd grnln produc tion Is abundant, the largo breeds of cattle can bo maintained with profit, and usually they can be maintained under uch condi tions with tho highest profit. It may not bo easy to verify such nn assumption by the facts of actual demonstration. That large breeds, however, itro usually kept under such conditions Is nt least a pro sumptlvo proof that the farmers have found them moro profitable than the small breeds. It Is aleo highly probablo that large nnlmals under tho conditions named can bo re la tlvcly more cheaply maintained thnn small ones, For Instance, suppose ona cattle beast large In size produces as much as two small ones of nn equal combined weight. It will bo maintained moro cheaply than tho two small antmnls, especially In a cold climate, since more food will be consumtd In driving the machinery of two living or ganizations than In driving tho machinery of one with equal capacity to tho two. A largo breed wltl be the best, therefore, for nuch conditions, other things being equal. whether the farmer Becks meat, milk or the two combined. i Suppose, however, that the farm Is mainly composed of rugged land, similar to that which forms the bluffs along the Mis sissippi, and that the soil is light. Tho production on such land will not be nearly o abundant as on the level and rich prairie farm. It would be a mistake to Introduce a ponderous breed on such a farm. A light breed, such as tho Devon, for Instance, could readily climb tho bluffs and gather food, whereas a ponderous breed like tho Shorthorn could' succeed only in carrying their heavy bodies over such land by labored effort; while, therefore, tho former, a small breed, would almost certainly sue ceed well under such conditions, the largo breed would not provo a success. Then again thero aro farms that are In termediate in character. They have pasture lands upon them that are undulating and In some Instances hilly. They also have upon them lovel stretches, where plentiful food supplies may bfl grown with which to sus tain them In winter. Hero, then, are con ditions suited to the maintenance of tho In termedlato breeds, as, for Instance, the Red Tolls or tho Ayrshire. Where protection cannot be furnished the natural hardihood of tho nnlmal la an Important factor. But under farm condi tions It Is not so Important relatively, since that measure of protection can usually be furnished suited to the needs of the breed, It Is not to be understood, however, that hardihood In breeds, even on the arable farm, la not an Important consideration. On a given area of farming land It will bo foind that, even under existing condi tions, when the prices of beet aro relatively high, a greater profit can be obtained from cattle kept for milk or for milk and meat than for meat only. But the fact re mains that oven on soma arable farms, If cattle aro to be grown at all, they must be grown for meat production only. Tho con ditlons that relate to labor are auch that cowb cannot be milked, nor can tho milk be cared for In the best fashion. Some n theso have relatively large areas for pas ture, as In tho northern part of the state and on others the pasture area Is limited although other food Is grown In grca abuudance. Under theso conditions, which breeds should be kept? Four breeds will fill the bill reasonably well, but not equally well. These aro the Shorthorn, Hereford Aberdoen-Angus and Qalloway. Under tho conditions first named, that Is, when the areas of pasture aro large and of cultivated land, small Galloways will probably 1111 the bill better than tbo others; especially will this be truo where the animals are con slderabty exposed to rough weather. The dams may be of mixed breeding, the sires being Galloway. Tho young animals would suck their dams and nt IS months or at 30 months would be sold for fattening on farms where the necessary foods can bo grown. High-grade Galloways fatten well and produco meat that Is eagerly sought In good markets. On tho second class farms named the Aberdeen-Angus would probably prove the most satisfactory, be cause of the excellence of the meat pro duced. But wheu grown under such con ditlons the aim should be to grow meu of the best quality. The young animals should be pushed along from birth and put upon the market nt from 24 to 20 mouths old. They should never be allowed stand still In growth or to become lean In flesh. This moans that they must get all the supplemental food they want, an varied lu kind, and whencvor they nocd It The profit comes through, the oxcellenco of the meat product aud the good prices It brings because of high llulsh. Only th skilled feeder cnu grow such meat. Tho man who Is going to live by dairy Ing, without any special regard to meat production, will find tlmt the Jersey, th Guernsey, the llolsteln or tho Ayrshire will answer his purposo either In tho pure or the high grado form. The llolsteln, being the largest breed, has higher adaptatlo for rich and level, rather than for less rich aud moro broken lauds. Tho llolsteln has been railed against because of th low quality of the milk which she produces, but she has never been given due credit for tho abundance and excellence of the skim milk which she has given to the farmer. If tho cattle hare to roam much over pastures In gathering food, tho Ayr shire will probably best fill the bill. Usually the results will bo found satisfactory where the dairyman begins with good milking cows of any kind of breeding nnd then uses puro bred sires of one of the breeds named. Should the dairyman try to grow his steers Into beef? Emphatically no, If they nro from dairy sires. He may grow them Into veal or baby beef by feeding them on sktm milk and certain adjuncts, selling them between the ages of 6 and 9 months, or a little later In the case of Holstclns, but he should not try to mature and finish them as beef steers arc matured and fin ished unless he Is anxious to get rid of his money. But. If the dairyman has grado cows of mixed breeding and does not care to rear any calves for the dairy, and Is, moreover, desirous of growing meat, he con do so by using high-class pure-bred sires of some beef breed. The progeny will then be so pronouncedly beef In form that they ran bo grown profitably for meat, oven to the nge of 2 to 3 years. now to i:m. this stuf .Mental of StiKuctlii" nn n .Menu I'iinIiIiik Iliinliirftfl, Profitable Advertising has a story show Ing tho effectiveness of humorous lying as a form of advertising. Tho case In ques tion whs that of the popcorn boy on tho train Who went through the car sulkily, cast a withering look nt tho passengers and J resentfully announced: "I'opcorn: Of course no one paid the least attention to him. But there happened to be on board thu train ono of those advertising sharps with a method by which ho guarantees to push any class of goods whntever off upon a reluctant public. He made a bet with a friend on the car that by his methods tho boy could dispose of his whole stock. They hunted up tho youth and put mm througti college course of advertising, when he next appeared on the sCcnn with his basket he took his stand In the nlslo and sntd: Ladles nnd Gentlemen! When I left homo this morning, Just two hours ago, my basket wan filled with theso sacks, which contain popcorn. This corn I grow myself pick it, husk It and prepare It. It's popped over a wood fire nnd given a fine rich flavor by the' addition of a little salt and some good butter, which Is also mado on my farm. It will enliven your trip to Boston, nnd cost you but 5 cents a pack age." , Tho Jesuit of this effort was that lio old eleven sacks. "Four sacks loft." ho ndded. "Now, If there's nuyone here that Is car-sick, I'vo got o remedy in my 'basket. This popcorn Is first-class for a disturbed stomach. It will sweeten It nnd correct Indigestion Moreover, It Is refreshing and relieves that feeling of emptiness so common to railroad travelers." Nearly nil tho travelers were smiling broadly at tho conclusion of this harangue nnd throe moro sacks wcro quickly disposed of. That left one. "If I onrry this ono lonely sack of pop corn home," he said, In his final effort my wife Is apt to make mo bring' It back again. Now, who'll part with 5 cents and savo mo?" His audience, laughed, nnd one benevo lent-looklng old woman produced a nickel That finished the popcorn. It TV'hnt Two Cent "Will Do. will bring relief to sufferers from asthma or consumption, even In the worat cases. This Is about what one doce of Foley's. Honey and Tar costs. Isn't It worth a trial?- . r i Table and Kitchen Practical Suggestion Atont Food and th Preparation of It. Dally Menus. THURSDAY. BREAKFAST. Ceral. ' Fruit. Stuffed Tomatoes.' Baked. Potato Cakes. Toast. Coffee. LUNCH. Peanut Butter Sandwiches. Fruit 8aad, Wafers. Lemonade. DINNER. Okra' Soup. Stewed Chicken with Dumplings. Boiled. Blco, Spinach. Cherry Pudding. Cream Sause. Coffee. FRIDAY. BREAKFAST. Fruit, Cereal. Codfish Ralls, Tomato Sauce. Toast. Coltee. LUNCH. Sardine and' Potato Salad. Lemon Jelly, Strawberries. Cereal Coffee. DINNER. Broiled White Fish, Mashed Potatoes. Dressed Cucumber. Potato Mayonalssc Cherry Ice, Coffee. SATURDAY. BREAKFAST. Cereal, . Fruit. Lamb's Liver, Brown Sauce, Lyonnlsse Potatoes. Rolls, Coffee. LUNCH. Corn Pudding. Panned Tomatoes. Fruit, 'Wafers, Tea. DINNER. Vegetables Soup. Mutton Chops, Stewed Tomatoes. Macaroni nnd Cheese. Lettuce. Queen Mnb Pudding. Coffee. SUNDAY. BREAKFAST. Fruit, Cereal, Scrambled Eggs, Grilled Tomatoes. Toasted Muffins, Coffee, DINNER. Tomato Bisque, Smothered Chicken, Brown Sauce. Rice Croquettes. Creamed Pens. Combination Salad. Fruit, Cream, Cake, Coffee. SUPPER. Jellied Tongue, Cottage Cheese. Tomato Mayonnaise. Fruit, Wafers. Tea. COOKING HUM MI" II VEGETABLES. Cnrr In Hrlectlon and Preparation fo the Tnlile. "Vegetables are best In their own season Just ns uattiro develops them, not as man forces them." The good housekeeper will give as much care and attention to the cooking and dressing of vegetables as alio devotes to other foods, hllo Indifferent cooks enter tuln the mistaken Idea that very llttl skill Is required, And to the negligent and monotonous manner of preparing them due a very prevalent Indifference and fro quent dlslasto for many of our most valu able, green, summer vegetables. On account of tho large percentago of water that enters Into tho composition of vegeiaoies, especially the green nnd fres grown, they do' not rank high for their nu trlcnt value, but are nono the loss valu able, dletetlcally, for tho reason that they furnish a largo quantity of organic fluid wbloh must accompany the food supply to meet tho requirements of the vital econ omy. Tho potato, which does not properly neiong to summer vegetables, Is remark able for the largo amount of starch It con tains nnd for this reason must be cooked with utmost caro lu order to render It dl gestime. borne other vegetables contain starch, but the chief constituents, asldo from water, of tho vegetables which belong more properly to the summer season are ugar, m.neiul elements and matter that supplies bulk to the food. Unfortunately alt housewives cannot ob tain their green vegetables direct from tho garden and while there are certain kinds, such as corn and peas, which soon lose their "sweetness" If they stand long before cooking, most buyers can get vegetables not over twenty-four hours old; and wheu selecting such as wo have mentioned, It It wise to pay, If necessary, a little more for the freshest vegetables. Select green vegetables that are crisp and Juicy and have not beeu from field or gar den over a day. Roots and tubers should bo plump with fresh, unshrlveled skins. While wo are not llscusslng vegetablts that have been kept through the winter It Is well to warn all In experienced houfcwlves against the use of cgctablcs that have begun to germinate, especially potatoes. The sprouts of these cgctabtes contain a poison similar to bel ladonna, the plant belonging to tho samo family as the deadly nightshade. When vegetables cannot bo cooked as oon us gathered they should bo kept In n cool, dark place. The outer leaves or pods hould not bo removed until they are to be cooked. Lettuce, cress and spinach may be washed quickly nnd carefully In cold water, put In n cold, dark place, covered from tho air and bo kept crisp nnd nice for somo time. Asparagus, corn In husk nnd celery may bo kept fresh by cutting off a little of the stem end and the cut end only stood in cold water. Medlum-slzcd aud not overgrown vege tables are, as a rule, the beat to select. Most vegetables that do not contain starch arc best If not qultu mature, especially those that contain considerable woody fiber. Theso grow tough and hard. To Prepare nnil Conk. Nearly nil vegetables should be thor oughly washed before they aro cooked; roots and tubers should bo scrubbed with -.mall brush kept for the purposo be fore they are pared, nnd nil shoots, stems and leaves thoroughly washed, but not al lowed to remain In water for any length of tlmo If they are fresh. The best plan li to place them In a colander or wtra basket and let cold water run over thcin. Hcmember that to preserve the color firmness and Juices of young, green vege tables they should be cooked In boiling, salted water, as tho Solvent power of soft water will destroy their color nnd firmness and draw out tho nutrient Juices nnd salts Into tho water, nnd If this Is drained oft and thrown away wo loso nlinost all the value as well ns tbo flavor of the vegetables and they aro Insipid nnd Hut. Ah a rulo young, green vegetables aro cooked too long. They should bo cooked rapidly, without cover except spinach, and only until they uru tender, no longer, using as Uttlo water as Is possible. If they are cooked after they become tender, they grow dark colored nnd unsightly, strong In flavor and therefore unpalatable Grains and legumes (peas, beans and len tils) require more water In cooking, aa they loso most of their moisture In the ripening process. Wilted vegetables also require moro water, but it theso cannot bo freshened before cooking they should not be used. Havo the water freshly boiled for tho vegetables; since water, as soon aa It begins to boll, parts with Its gases and be comes flat und Insipid; so put in the vege tables as soon as the boiling begins and keep it cooking continuously, but not too rapidly, for the temperature cannot be In creased, after water reaches tho boiling point, by violent bubbling. All vegetables belonging to the tubers aro better steamed or baked and many others aro much finer, notably asparagus and young cabbage. Onions and cabbage, on account of the strong odor of the volatile oil, should be cooked tn plenty of water, the water changed several times according to the age and variety. Tbeso vegetables aro more delicate If allowed to soak In unsaltod, cold water for an hour before cooking. Never let vegetables remain In the wnter when once done. Unless you can havo your vegetables fresh from the garden you will find peas, corn, beets, squash, turnips, pumpkin and tomhtocs ore Improved by adding Just enough sugar to restore their natural sweetness; about a teaspoonful to a quart, Tomatoes are usually Improved by tho ad dition of a little sugar to correct the acid ity, as they partake more of the nature of a fruit than a vegetable and are, In some sea' sons, quite tart. A very simple yet effective way to de stroy tho odor from cooking onions or cab bnge Is to keep a small quantity of vinegar simmering on tho stovo near the vessel con talnlng the vegetables. This does not spoil tho flavor of tho vegetables as some other remedies do. Add salt to peas and beans when they aro partly done. Time for CooUlnw Vegetables. Much depends on the ago and condition of the vegetables, and also tbo manner tn which they are cooked, fresh young vegea blcs requiring, of course, much less time. A table can give you only tho approximate length of tlmo. Use Judgment and com mon sense nnd when tho vcgotables are ten der do not cook them longer. Bake potatoes, 30 to 45 minutes. Steam potatoes, 20 to 40 minutes. Boll potatoes (In their skins), 20 to 30 minutes. Boiled potatoes (pared), 25 to 45 minutes Asparagus (young), 15 to 30 minutes. Beets (young), 45 minutes. Corn (groen), 12 to 20 minutes. Cauliflower, 20 to 40 minutes. Cabbago (young), 35 to 60 minutes. Celery, 20 to 30 minutes. Carrot, ono to two hours. Lima or shell beans, 45 minutes to hours. Onions, 30 to 60 minutes. Oyster plant, 45 to 60 minutes. Peas, 20 to CO minutes. Parsnips (young) 30 to 45 minutes. Spinach, 20 to 60 minutes. String beans, 20 to 60 minutes. Summer squnsh, 20 to CO minutes. Turnips (young), 45 minutes. Tomatoes (stewed), 45 to CO minutes. When vegetables are served with boiled salt meat they must be cooked In the liquor from tho meat nftcr It has been removed, 1 jSfe- More Splendid I Fooled I Them ' All. At a great banquet recently held nt tho Palmer House, a prominent Chicago lady remurktd to a iihyMclun sitting beside her, her dislike and entire disapproval of the popular cereal beverages, ao-caled focd coffees. ctc.( with which tho market Is Hooded. As tho coffee cups wero brought in una me nir ucfumo ireigiucci wun ine delicate aroma which coffc-e drinkers so much enjoy, she remarked, "That Is tho centllno thine."' anil drnnk her eone with tho greatest delight. Imagine her surprise wnen it icw moments laier sne learea tnat sne nan swnuowea n cup of cnrumr Cereal. Not n person amonir the two hun. dred guests knew of the substitution until Informed by the toast master. Connols seura of coffee rccognlzo the fact that this cereal buverage. which originated nt the name creeK Manitunum nnu is ma mi rue tured exclusively by the Battle Creek Sun tturlum Food Co.. renrescnts the verv tin. top of perfection among cereal beverages, Every imckaco bears n nleturo of thi iui. tlu Creek Sanitarium, Ask your grocer for i Vacation Trips The Bee will send twelve girls, who earn their own living, on twelve of the best vacation trips which could be planned, All of their expenses will be paid and transportation furnished for r friend to accompany them It is left to the readers of The Bee to decide who they shall be, by voting on the coupons pubhshed in each issue, The Best the Land Affords. From Omaha via the Union Pacific, the Overland Route, to Salt Lake City. This trip through tho heart of Nebraska Is an education In itself, teaching tho re sourced of Nebraska and giving a view of the most thriving towns of our stute. The newest point of In terest on tho Union Pacific is the Sherman Imi Tun- y'ncl, one of the latest engineering onterprlr.es In per- 0--7bV tecum; mo raau. i ms mciuues len uaj n mo spicto1" Hotel Knutsford at Halt Lake Cltv. the repu tation of which extends In either direction across the continent aa one of tho finest hostclrles of the country. When one goes to Salt Lnke the Knutsford Is the place at which everyone ntops. Salt Lake nlwnys han more than ordinary attractions on account of the Great Salt Lake. Salt Lake Is within easy reach of Gsrftald Beach and Saltnlr, lam our for their splendid bathing facilities. The return trip will be via Denver, with three days at the Brown Palace Hotel, the Just pride of Denver. It Is well named, for It Is a veritable pal arc. A day' excursion around the famous Georgetown Loop and then return home via tho Union Pacific. From Omaha to Chlcasro over the Northwestern Is but a. night's ride und a most pleasant one in theso days of luxury. A double truck span be tween Omaha and ChloRKO makes It a safe ns well ns a pleaso-nt Journey. A day's stop at the Grand Pacific Hotel, centrally located and splen didly aonolntad. will alve an opportunity for a hasty glimpse of Chicago. Then a comparatively short ride will bring ono to Waukesha, the most famous watering place In Wis consin. The Fountain Spring House, were there no other attractions at Waukesha, would furnish evory comfort and convenience for rest and a good time. The grounds are not only most beautiful, but also have arrangements for all sorts of outdoor sports, and the famous fountain spring Is part of the hotel pronorty. Within twenty minutes ride of the hotel on the trolley line Is Wnuke aha Beach with opportunities for fishing, boating and bathing. From Omaha to Denver over the Burlington will not only give the young lady who takes this trip an Idea of the vast resources of the state of Ne ll r.'. ,.a, but a chance to enjoy the best of railroad Ben ice in every detail. Three days at the Brown Palace Hotel In Denver is a Into of luxury and also an opportunity to aee the capital city of Colo rnrio. A day's excursion un to Georgetown and Sli ver Plume through Clear Creek Canyon la a trip that no traveler to Colorado should miss. Then ten days at Colorado Springs at the Alta Vista Hotel will furnish a chance to enjoy the grandeur of the Garden of the Gods and Pike's Peak, the most famous spot In Colorado. The table of the Alta Vista Hotel la always ade quate to satisfy the appetite even when stimulated by the moun tain atmosphere and everything Is thoroughly comfortable and commodious. From Omaha to Minneapolis via the "North Western Line," with rrolce of trains, cither the "Twin City Limited," a fast night train, or the "Twin City Kxpresa," a fast day train. The night train leaves Union Passenger station, Omaha, 7:56 p. m., dally, arriving Minneapolis the next morn Inr In time for breakfast. The day train leaves Union Passenger station, Omaha, 1:66 a. nv, arriving Minneapolis for supper. It Is less than two hours ride from Minneapolis to Lake Mlnnetonka, over the Great Northern, which la the best known and the most btantlrul of the lake resorts. Two weeks at the Hotel St. Louis will convince one that this Is ona of tha best conducted summer hotels In the country. Two weeks will be given to the fortunate young lady to enjoy the boating, driving, and summer gaiety oi Lake MlnneUtnka, which Is one of the spots of which nature can be truly proud, for It Is ona of tha most beautiful little shtots of water In ths land, and offers every opportunity (or diversion and rest. From Omaha to Kansas City over the Missouri Pacific, with three days at tha biggest and beat hotel In the west the Coates House. The Coates House Is eminently the leading hotel of Kansas City, and the traveler naturally says "The Coates House" in the same breath with "Kansas City." From Kansas City to Wajrrensburg, Missouri, Is but a comparatively short trip. Just outside of Warrensburg Is Pertie Borings, and the Hotel Minnawawa, where everything Is aa delightfully refreshing as the nam. It Is decidedly restful there, but still there is plenty to do If ono has tho Inclination boating, fishing, driving and other season able pleasures never allow time to hang heavy. Two weeks there will convince the fortunate young lady that the time Is altogether too short. From Omaha to St. Louis over the Omaha & St. Louis R. It. and Wabash, with three days at ths South ern hotel, with Its broad corridors and Us Ideal service. .There is something about ths Southern Hotel which 'makes It unlike anything In the land, whether It Is the fact that It combines the luxury of the modern hotel with the home-like atmosphere and the courtesy of the old southern hostelry or whether It Is because no tnnn Is left unturned to make the cueata comfortable. It Is hard to say. From St. Louis to Toledo, with a day of rest at the Boody House, Toledo's leading hotel. It Is so conveniently lo cated that It Is easy to get a glimpse of Toledo, as well aa enjoy ing the splendid hotel service of tha Boody House. From Toledo it Is a three hours' ride over th waters of Lake Erin from Toledo to Put-In-Bay on one of the Detroit and Cleveland coast line steamers, which so completely combine safety, comfort and speed and which afford comfort and luxury to those who have the opportunity to en Joy a lake trip. Two weeks at Hotel Victory at Put-lnllay will gtva a thorough enjoyment of the pure lake air and the luxuries of prob ably the finest hotel on the lakes. Th Hotel Victory has an enviable reputation, which has been well earned. This trip will be over the Oreftt Hock Island Uoute to Denver, Colorado Springs and Maultou. Thero In only one Jtock Island ltoute and every body prnlsrs Its splendid equipment and reliable service. On this rond thorn Is a choice of three equally splendid train. A night's Journoy nnd then " M In Denver with 3 dnyn nt the Brown Palace Hotel. day's excursion on the "Colorado r.oad" through the u'u?t Creek Canyon, up to Georgetown, around Ilia famous Loop and then back again to Denver before evening. Then over the D. & H, O Ihrnimh the fa mou noyal Gorge, with Its three thousand feet of towering ruk, Into the Grand Canyon, and at last reaching Glenwood Springs and Hotel Colorado, for ten days' pleasure there, No more beautiful I'ttia tlon for a hotel will be found thnn In this romantic spot, wltn Its pure mountain air and magnificent scenery. fate. ilUTAUk From Omaha to Chicago on the Milwaukee, the only electric lighted train between tho two cities, Is a pleasant trip for another youhg lady, There Is Just tlmo enough In Chicago to catch a trnln over the Nickel Ftate for Buffalo, with out hurrying. This will bring one into the ex position city. For any ono who hue naa an ap- fietlt rrcnii'd bv the Tl ansmu MS sippi Imposition mo -nn-wmoi-can exnos tlon will ofter a plcaant kind of a vacation und a rfn tS bV .long T remembered. Ten daye In Buffalo Is ample time tn urn the cxnosltlon thoroughly and every comfort will be af in.5!5 J?e "pr .,. hntl. nt ih l'nn.Ainerle.n Hotel System. This Institution controls several of the best hotels In Buffalo, which are conveniently located for the exposition, The Bucking ham, The Lincoln, The Marlborough. Besides these hotels, they have made arrangements with a large number of private dwell Inns In the neighborhood, whero an overflow can be accom modated. Every opportunity will be afforded to see the exposi tion at ts best; the Midway and all the attractions. The return trip will allow a day's stop at Chlcngo at the Grand Pacltlc. Chicago's most popular hotel, and back to Omaha again over the Milwaukee. 130 This trio is over the Fremont, Elkhorn & Missouri Vatley Railroad to the Black Hills nnd Hot Springs and return. The Elkhorn carries you tnrougn one oi me mon uuumui countries Tn the world-tho Elkhorn Valley, -,uv. it. .nil. tiitlili unit well-built berss. ThencetcT the Black Hills, both ploturesque and interesting, with It gold mines and typical western towns. The chief attraction thsre will be a two weeks' stay at the Hotel Evans, the finest ap pointed hotel In the west at Hot Springs, which boasts of the largest and finest plunge bath In America. This will Include all of the prlvllegei ot the baths without expense and this Is a treat to be envied. Pleasant paths and drives, wonderful caves, cascades, canyons, flowers and waterfalls go to make up the beau, ties which nature has abundantly furnished. -MsV This trip will be mad on the Illinois Central, which has become one of the popular Omaha-Chicago lines, on account of Its high class train and unexcelled service. A day's atop In Chicago at the famous Grand Pacific Hotel, and then to the northward over the Perc-Marquette Railroad to- Iward the prettiest spot In all the state of Mich igan well named "Charlevoix, the Beautiful." The Belvedere Hotel haa been chosen for a week's breath of lake air. It ts not only beautifully situated on a point of land between Round and Pine Lakes, but Is such a home-like hotel that the pleasure is doubled. There Is everything everyone can wish for in the wny of amusement sailing, row ing, bicycling, tennis, bathing, bowling, gotfinar nnd fishing, to gether with numerous excursions on tha many little launohes and steamers of Pino and Round Lakes, or out on Lake Michigan, with all the chances In the world to delight the eye and enjoy the pure air, which acts aa a tonic to shattered nerves. Tha re turn trip will be by water on the steamship Manttou to Chicago, and horn again over the Illinois Central. From Omaha to Lake Okobojt on the Mllwau- fCJjcfa ee 0,1 y 11 night s ride, and the same splendid 'lurACnal caso. All of the Milwaukee trains are electric v4 Jju ut lighted and this Is a feature which no other Two weeks stay at The Inn at Lake Oknbolt offers a delightful rest for any one. As every one knows, Lake OkoboJI la ona of the most beautiful spots In the west to spend a summer vacation, it oners uoaiinc, nsning, ariving, ana enougn going on all of the tlmo In a social way to keep something doing without being ultra fashionable. mmbhsbbji Ho traveler between Omaha and Chicago really HHBHHH tppreclatea the trip unless they take the daylight lfflDU train over the Burlington Route, which affords fast HHIH service over a smooth road, as woll as the oppor IBHH tunlty to see this splendid western country. Two H2H days at the Orand Paclflo at Chicago, which has been entirely rebuilt during the last yenr or so, ... making it second to no hostelry In Chicago. From Chicago to Lake Geneva, with two weeka at the Garrison House, Is a prospect not only for a cool and beautiful vacation trip, but the S lea-aura of staying at so well an equipped hotel makes the trip oubly dc rable. The lake Is a most beautiful sheet of water, twenty-four miles In circumference, and an almost Infinite variety of charming scenes. Its shores are lined for mil with summor resi dences, club houses and hotals, which leave no doubt of Its popular ity. Hshlng, boating, driving and the kindred summer pleasures are at anyone's command, within rench of the hotel. The return trip will be via Chicago and again over tho Burlington Route, with a chance to compare the night aervlco with tha daylight trip. Rules of the Contest Tho trips will be awarded as follows: Four trips to the four young Indies living in Omaha recelving tho most votes; one trip to the young lady in South Omaha receiving the most votes; one trip to the young lady in Council Bluffs receiving the most votes; three trips to the young ladies living in Nebraska outside of Omaha and South Omaha receiving the most votes; two trips to the young ladies living in Iowa, outside of Council Bluffs, receiving the most votes; and one trip to tho young lady living in South Dakota receiving the most votes. The young lady receiving the highest number of rotes will have the first choico of the trips, the net highest second choice, and so on. No votes will be counted for any young lady who does not eurn her own living, wi All votes must be made on coupons cut from page 2 of The Bee. Prepayments of subscriptions may be made either direct to The, Bee Publishing Company, or to nn authorized agent of The Bee. No votes sent In by agents will be counted unless accompanied by cash, in accordance with instructions sent them. No votes will be counted for employes of The Omaha Bee. The vote from day to day will be published in all editions of The Bee. Tho contest will close at 5 p m July 22, 1901. ' ' Cut Coupons from Page Two VOTES will be counted when made on a coupon cut from The Omaha Bee and deposited at The Beo Business Office or mailed addressed "Vacation Contest Department' Omaha Bee, Omaha, Neb, s'w & mm m