THE SEMI-WEEKLY TRIBUNE, NORTH PLATTE, NEBRASKA.
HELP FOR
WORKING WOMEN
Some Have to Keep on Until
They Almost Drop. How
Mr. Conley Got Help.
Hero Is a lottcr from a woman who
nad to work, but was too weak and suf
fered too much to continue How sho
xegalnod health :
Frankfort, Ky.-"I suffered bo much
With femalo weakness that I could not
ido my own work,
I nad to biro it dono.
II hoard so much
aboutLydiaE.Plnk.
ham's Vegetable
Compound that I
tried it I took three
bottles and I found
it to bo all you
claim. Now I feel as
well as ever I did and
I am able to do all my
Own WorV ocroln T
recommend it to any woman suffering
irom femalo weakness. You may pub
lish my letter if you wish. ' 'Mrs. James
CONLEY,616 St Clair St,Frankfort,Ky.
No woman suffering from any form of
female troubles should lose hope until
ebe has given Lydia E. Finkham's Veg
etable Compound a fair trial.
This famous remedy, the medicinal
ingredients of which aro derived from
nativo roots and herbs, has for forty
years proved to bo a most valuable tonic
and invigoratorof the female organism.
All women aro Invited to wrlto
to tho Lydia E. Pinklmm Medi
cine Co., Lynn, Mass., for special
Advico, it will be confidential.
No Good.
Mnurlco E. McLaughlin, tho lawn
tennis champion, was talking about
n player who had failed to make good.
"Tho man won't train," ho suld. "Ho
won't work. He won't deny himself.
His disposition Is a good deal like tho
tramp's :
"Want a Job digging potatoes?' n
farmer asked a tramp.
"'Yep,' tho tramp answered, 'If yo
mean dlgglnr,em out o gravy.'"
Tho Domestic View.
Exe I see bread has risen.
Mrs. Exe Well, we want our bread
to rise, don't wo?
New Brand.
Fresh Wlint brand Is that cigar?
Soph Brand new, child. Never been
smoked before.
No Need to Say Anything.
Pat What did Polly say whop Ar
thur proposed to her?
Clare Nothing; she accepted him.
Nerves All On Edge?
Juit aa nerve wear is a cause of kidney
weakness, bo ia kiducy trouble a cauo
of nervousness. Anyono who has back,
ache, nervousness, "blues," headaches,
dizzy spells, urinary ills and a tired,
worn feeling, would do well to try
Doan's Kidney Pills. This safe, relia
ble remedy is recommended by thou
sands who have had relief from just
euch troubles.
A Nebraska Case
Mrs. Wossberg.
708 W. Fourth St.,
North Platte, Neb.,
saya: "For four
years I suffered
terribly from kid
ney complaint and
backache. The doc
tor said I had
floating kidney. At
times, I could
hardly stand tho
pains. Tho kidney
secretions were In
bad shape, too.
Soon after I used
'EmyPktur
&UsStorf
Doan's Kidney Pills, I cot relief and In
a little over a month, I was cured,
when I have taken Doanfs KIdnoy
Fills since, they have always helped
me. "
CetDoao'eat Any Store, BOoBox
DOAN'S "KLV
FOSTER-MILBURN CO.. BUFFALO. N. Y.
The Army of
Constipation
Is Growing Smaller Every Day.,
CARTER'S LITTLE
LIVER PILLS are
iesponsible - they
not only give relief
they perma
nently cure toa-
lUpition. Mil
lions use
them for
Bilioumeii.
ladigeilion, Sick Headacae, Sallow Slda.
SMALL PILL, SMALL DOSE, SMALL PRICE.
Genuine must bear Signature
f Every Woman Wanta
, FOR PERSONAL HYGIENE
Dissolved In vratar Cor deuchea steps
pelvic catarrh, ulceration and infhua
rnation. Recommended by Lydia E.
Pinkham Med. Co, for tea years.
A healing troader for nasal catarrh,
ore throat and sore yes. Economical.
Hu ettnanawr dMnuBi and JcnrjcxUl power.
lausaU ifw, ui oniWrti, er postpaid tar
Vwl TMrtilffliTourtConipiny. Do.lon.Mm. j
iHlllH O rvrr-n'H
,1 .nuifiv
W. N. U., OMAHA, NO, 45-1916.
X ' TaJ W
BETTER QUALITY OF BUTTER
Article Sells on Its Merits as to Flavor,
Taste and Color Control
Flavors and Odors.
Butter Is used primarily to lmprovo
tho palntnblllty of foods for human
consumption. It sells on its merits ns
to taste, flavor nnd color, though somo
nre Influenced by Us texture. Color
may bo produced nrtltlclnlly In n way
to please tho most particular person
and it therefore becomes of secondary
Importance to the producer ; It docs not
Imply quality, but oftlmcs n rich color
will compensate for a lack of other
qualities. ,
Flavors and odors In butter may be
controlled to n ccrtnln extent by care
In feeding and handling cows. Tho
volatile fats in milk nre quick to ab
sorb odors, either from feeds during
the process of digestion and assimila
tion in the cow or from strong odors
coming in contact with the milk nfter
it has been drawn. The latter may bo
obviated by keeping tho stable and
utensils sweet nnd clean, free frqm
dust nnd all objcctionnble odors. When
disinfectants are used about the sta
bles enro must bo exercised to air tho
stables thoroughly, for the milk will
absorb tho odor of disinfectants In a
remarkably brief time. The most .ef
fective plan is to disinfect as soon as
tho cows are turned out, then air tho
stables well for at least three or four
hours.
AGE OF USEFULNESS OF COWS
Twenty-Two-Ycar-Old Jersey In Wis
consln Produced Forty Pounds of
Butterfat In Month.
Wisconsin has n twcnty-two-ycar-old
Jersey cow In one of her cow-testing
associations that recently made 40
pounds of - butterfat In one month.
Sweet Brlnr, n Guernsey cow, did
profitable work nt the Minnesota ex
periment station up to her seventeenth
Excellent Dairy Type.
year, and Cylcne, n Holsteln cow in the
same Institution nnd nt the same uge,
will this year produce over 400 pounds
of butterfat. Tho nge of usefulness of
the majority of dairy cows that meet
with no accident, is probably between
twelve and fourteen years, but fre
quently dairy cows give splendid profit
beyond these years, us the above cases
Illustrate.
GRADE OF AMERICAN BUTTER
Quality Is Poor on Account of Poor
Cream UGed in Manufacture
Foreign Make Is Better.
Imported butter does uot reach our
markets In ns fresh condition as our
own butter, consequently the majority
of It sells ns second-grade. In mnny
cases It leaves the point of production
ns a first-class article, but is so long in
transit that it deteriorates and arrives
as second-grnde butter. Unfortunate
ly the majority of Amerlcan-mado but
ters are also second-grade. This is not
because It cannot reach the market nt
once, but because it is mado from a
poor quality of cream. The American
farmer Is not producing us good quul
lty of cream as his foreign brother.
HIGH GRADE BUTTER PRICES
Producers of First-Class Articles Are
Realizing Nice Margin Over
Inferior Product.
First-grade butter is still in big de
mand In this country and the pro
ducers of good butter nre realizing a
nlco margin In price over tho producers
of second grade butter. Because of
foreign competition with our second
grade butter the dln'orence in price be
tween first-grade and second-grndo Is
wide. Ffirelgn competition bus not
materially Increased the supply of
first-grades, while tho supply of sec
onds has been increased tremendously.
REPAIRS FOR WOODEN SILOS
Huge Receptacle Is .Liable to Be
Wrenched by Wind Best to Tight
en Up Loose Staves.
The wooden silo In summer Is liable
to be wrecked or wrenched by tho
wind, especially If It has no roof.
Spend a little time In tightening tho
hoops after the staves become dry.
As a precaution against high winds
run two or thre stays of heavy wiro
tJ somo permanent objects a tree,
barn or heavy post set llnnly In tho
ground. Give It a coat of pulnt on the
outside and creosote on the Inside.
CABIAE
NELLIE MAXWELL
Miss Mnxvnll Is hal of the tectum and
demonstration staff of the Unlver&lty of
Wisconsin. 8ho attends farmers' Insti
tutes nnd gtves lessons on domestic acl
cneo and household economics. Hor con
tributions on all phases of theso subjects
to the university publications havo
brought her recognition from authorities
In all parts of the country. For several
years Miss Maxwell was engaged In do
mestic science extension work for the
state agricultural colleges of Iowa arid
Nebraska. Out of the abundance of her
practical experience and thcorotlc train
lng she has taught thousands of farmers'
wives and daughters how to plan their
mountain of household labors no that It
could bo done moro easily and satisfac
torily than It had been done before. Tho
women of our community aro assured
that Miss Maxwell's roclpcs and sugges
tions have been tested carefully and
proved satisfactory. We publish tho fen
turo by special nrrangomont.
SOME GOOD MEATS.
For n small family with limited
means u roast Is out of the question,
for a roast to be
juicy and delicious
must weigh nt the
least flvo to six
pounds. A smaller
roast Is dry and un
palatablc, losing Its
julco nnd flavor.
When a ronst Is
much desired, it
might bo served when entertaining
company, and oven then, there will bo
such nn array of leftover meat that
tho family will be tired of It before It
Is used.
A roast should be placed in a very
hot oven at first to scar It, then the
hent Is reduced and after twenty min
utes count the time, giving it fifteen
minutes to the pound for nlcnt served
rare, twenty for meat well done.
Red ments. beef and mutton, uro the
most digestible, taking about threo
hours to digest, while veal and pork
take four and five. Much depends
upon the method cookery ns to Its di
gestibility, however; any kind of meat
well cooked nnd seasoned is more di
gestlblo than that not properly pre
pared. Sour Beef. This, is a favorite Ger
man method of serving beef. Take
a pound nnd a hnlf of beef, using the
tough or cheaper cuts; cut tho meat
Into Inch squares nnd brown in n little
hot fat. Add two tahlcspoonfuls of
flour to the fat in tho pan after re
moving the meat; when brown, add
two cupfuls of Avatcr or stock nnd stir
until boiling. Put In meat, cook slow
ly for nn hour, then ndd two onions,
salt nnd pepper to taste nnd nt the Inst
a tablcspoonful of Worcestershire
sauce nnd fhe samo of vlnegnr. Con
tinue cooking until he meat is tender.
Sprlnklo with chopped parsley nnd
serve.
Beef Gumbo. A savory dish Is made
from a round of beef, using n pound
and a half, cutting into Inch squares
and browning in hot fnt. Add two
sliced onions, four tomatoes nnd a
dozen okrn pods cut in pieces. Season
lllghly und ndd flvo cupfuls of water.
Cover and stew for three hours very
dowly.
He that hath never warred with mis
cry Nor ever tugged with danger or dis
tress' Hath had no occasion nor no flold to
try
Tho strength and forces of his
worthiness.
, COMMON DISHES.
Where the flavor of vegetables like
onions, cabbage, turnips or cauliflower
are enjoyed, ninny good
combinations m u y 1) e
served of these everyday
foods.
Onions au Grntln.
Break six smnll onions
In pieces, but do uot
chop them. Grnte two
ounces of cheese und
have ready one cupful
of seasoned sauce. But
ter a casserole nnd put
Into It a layer of onion, then of cheese,
thon some white sauce and more onion,
until tho dish full. Sprinkle brown
bread cruir'jt, over the top, dot with but
ter nnd buko in the oven until well
browned. Serve from the dish In
which It Is baked.
Cabbage With Sausages. Cut n cab
bage into fine shreds, wash and drain
well. Put it Into a saucepan with boil
ing water to cover; add a little salt
und cook until It Is tender. Prick n
pound of sausages and fry until brown
on all sides. Then ndd them to tho
cabbage with salt and pepper to taste
nnd cook 15 minutes, adding butter If
needed to season. Serve hot.
Sweet Potato Souffle. Take live
good-sized sweet potatoes. When done,
remove tho potato and mash until
smooth. Beat tho yolks of threo eggs;
add two tabluspoonfuls of milk, the
potnto, salt, pepper and paprika to
taste, then place tho dish in tho oven
while tho egg whites nro beaten stiff.
Fold In tho whites of the eggs, replnce
In oven and bako until delicately
browned. Serve hot.
Puree of Cauliflower. Sonk two cau
liflowers an hour beforo cooking in n
little salted water. Boil until tender,
lift out and druln. Molt two table
spoonfuls of butter in a saucepan, stir
In ono tablespoonful of flour; ndd three
tnblespoontuls of white stock, two
tablespoonfuls of cream, n fow drops
of Jemon Juice, salt, pepper und red
pepper to taste; ndd tho cauliflower
and mix well, rub tho whole through
n sieve, reheat nnd serve garnished
with croutons.
"I Blept and dreamed that life was
Beauty;
I woke and found that life was Duty."
Was thy dream thon a shadowy Hot
Toll on, poor heart) unceasingly,
And thou ahalt And thy dream to bo
A truth and noonday light to thco.
NEW WAYS WITH CODFI8H.
Codfish Is one of tho foods In reach
of any mnrkot nnd should bo qulto
reasonable In prlco.
Tho mention of cod
fish to many brings
visions of whlto
snuce; this same
ness in serving this
good fish Is tho rea
son that hns preju
diced many against
it Wo may now
buy codfish shredded, In cans, frco
from bones In boxes or fillets neatly
trimmed ready for tho company din
ner. Test tho different brands until
ono finds tho best. Codfish may be
served In balls, as cscalloped, boiled
and served with drawn butter nnd n
few chopped pickles, baked In layers
with mashed potatoes, fried In butter
nnd served with boiled or baked pota
toes, and then wo may always fall
back upon tho good old standby which
most of us enjoy occasionally, creamed
codflsh with baked potatoes.
If you want to try n now sensation
In combinations" uso sour cream to
make the whlto snuce for codflsh, tho
bit of acid Is especially nttrnctlvo with
tho fish.
Boiled cod flsh served with curry
suuco Is nice for a change. Stir Into
a tnblespoon of molted- butter, n table
spoonful of curry and ono 'cupful of
boiling wntcr; cook and stir until it
thickens, pour over the flsh and dust
with pepper.
Creamed Codfish. For a pint of milk
and n pint of shredded codfish ndd tho
yolk of two eggs, n sllco of onion, a
blndo of mace, a sprig of parsley, ono
tablespoonful of butter und two of
flour. Put this milk on to scald In n
double broiler, with the seasonings, ndd
the flour nnd butter cooked together,
then tho benteir yolks and cook until
the eggs nre sot. Put n layer of this
sauco In a buttered dish, then a layer
of flsh, and then another layer of sauce
until all is used. Pour over tho fop the
beaten whites of the eggs, sprlnklo with
buttered crumbs nnd bake until brown.
Codfish Gruel. Mix n tablespoonful
of freshed codflsh with two tablespoon
fuls of flour, lidd n cupful of boiling
water, nnd simmer until well cooked;
add butter or cream nnd serve with
crisp crackers.
He like tho bird, that halting In her
flight
Awhile on boughs too Blight,
Teela them give way beneath hor as
alio sings,
Knowing that sho hath wings.
Victor Hugo.
AUTUMN GAME.
Wo think of game hs n great deli
cacy, und so It Is yet In mnny plnccs
quail uro plentiful nnd
cheap. Prnlrlo chickens
and partridges arc most
cholco eating. Venison
Is usually plentiful In
fall In the northern nnd
eastern states, and when
hung long enough to be
come tender Is most de
licious game.
Broiled Quail. Spilt
the birds down the linrlr
mid nib nil over with melted butter.
Lay In n broiler over a clenr ilte and
cook ten minutes, turning frequently.
Servo on squares of fried bread, and
serve with currant Jelly.
Prairie chickens nre best broiled or
roasted In tho oven. Itub well with
butter nnd broil 15 minutes, or cook
In the oven in n dripping pan, busting
while cooking with tho Juices from the
birds.
All small birds, like snipe, pigeons,
woodcock nnd squnb me broiled or
baked In u hot oven. It Is necessary to
cook small birds quickly whether over
the fire or In the oven, ns they get dry
and loso their flavor If exposed long
to hent.
Roast Quail. Tie n strip of salt
pork mound each bird after shilling
them with browned buttered bread
crumbs. Baste every two or three min
utes, baking them fifteen. Serve them
on squares of toast or fried hominy
or comment mush. Gnrnlsh with wa
ter cross. Tho birds nro delicious
served cold with n salad covered with
French dressing.
Small birds aro panned by cutting
them In quarters nnd pan broiling
them.
Roast Venison. Rub tho piece nil
over with half a lemon nnd plnco It
In tho baking pan, Inrd with strips
of fat salt pork or Iny strips of pork
over It; cook until It Is tender but
rare; llfteen minutes to the pound Is
usunlly long enoiiFh to cook It well.
Venison stenk k delicious broiled or
pan broiled. Tho flavor may bo Im
proved by adding n small chopped
onloh nnd carrot to tho roast. Servo
spice grape Jelly with venison or cur
rant Jelly nnd nny green salad.
WRIGLEYS
The Flavor Lastsl
Rosy cheeks, bright teeth,
good appetites and digestions
yes, the reward for the
regular use of Wrigley's is
benefit as well as pleasure!
Sealed Tight Kept Right
Write Win. Wrfgley Jrl Co.,
Chicago, for free copy of the
. Wrigley Gum-ption Book.
Prteatm Stal
A manf
thtaumi
"Chew it after
The Traditional Waner.
"I'm glad my wlfo Is In politics,"
remnrked Mr. Growchcr.
"Why?"
"Maybo sho will get rid of somo of
those freak lints sho has been buying
by paying them out in election bets."
After Spoil.
"The warring nations say they nil
want pence."
"Yes, and they nil want tho pieces."
Accounted For.
"IIo's n breezy chap."
"Naturally, since he's Just mnnnged
to raise tho wind."
In Norway there is being built a
plant thnt will produce 4,000 tons of
aluminum annually.
Hill Ml) Mill Hill Dm
Table Dainties from Sunny
Climes
From tropical Hawaii,
most luscious pineapple, comca the one; and
California, where the tendcrest asparagus grows, supplies the other. The Ltbby
care and cleanliness back .of both is a warrant of a product that will please you
Insist on Libby a
m mm m m j" a
Libby, McNeill
inn ii
Hill
IN
every meal!"
Ask for and Get Jtmi
THE HIGHEST QUALITY
SPAGHETTI
J5 rfp Rtdpe Book free
SKINNER MFG. CO.. OMAHA. UA.
IAIGCT MACWtOHl fUXQM IN AMOtCA
Trulo Bnppllttl by
THE KING COLE CO., 0MAIA
DaTld Oolo, owner
FisH,oYm$,cEiuT,rmm
WHOLESALE ONLY
SHIP-WoTrI."
UUU tot UtofohIut.
COOK BOOK FHKXl
Mention tblt paper.
California
Asparagus
and
HI
Hawaiian Pineapple
home of the weeteit,
al your grocer x
.
& Libby, Chicago g g g
i mil III