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About Harrison press-journal. (Harrison, Nebraska) 1899-1905 | View Entire Issue (June 28, 1900)
r 3 LADIES' COLUMN'. "SISTER'S BEST FELLER." gfy sister's "best feller" Is 'm'wt six fct-thr--e. and hau'iwiTie and strong ui a feller can Ik-: And Sis, she's ?o little an! slender and small, JTovnevtr cauld tl.ir.k ah could bos iiim rt a !: lint, r.y Jiis! Ste do.,'1 03 a thirtr Uut r.s: e l.l-n Jump roun 1 like he vetl.td on a string; ft JL-st males iui "br.amed of lilrn some- tlri.es, yuu know, to tLir.it U.t Le'U let a girl buily him ta. Sle cte- to .alit with her and carries htr ciu:i led tools s.r.d umbrtlla. and that kind cf Eli;"; She loads l.I.-n with things that must weigh "most a ton; And, honest, he likes it, as if it was fua And, oh. say! When they go to a play He'll Bit In the .parlor and fidget away, fcnd she won't come down till it's quar ter past eight, iMal then she'll scold him 'cause they get there so late. . S spends heaps of money a-buyln' her things SJke candy and flowers, and presents and rings; 3ut all he's got for 'em 's a handker chief case Ml fussed-up concern made of ribbons and lace Bat, my land! i He thinks It's Just grand, "Cause she made it, he says," with her own little hand." Me calls her an "angel" I heard him and "saint," Ami "beautlfuliest bein' on earth;" but she ain't Tore I go an errand for her any time Blast make her coax me and give me a dime; &at that great, big silly why, honest and true! S'd run forty miles if she wanted him to. a. gee-whiz! 1 tell you. what 't Is! think It's awful those actions of Bis. A won't fall In love when I'm grown a sir-ree! Kf sister's best feller 's a warnirT to me! . Puck. Serving Fruits At Meals. "Hie hostess and the family physician auexht to work together In planning the loaer courses, Instead of leaving this larae ruled by fashion," said a prac tical physician at a .recent dinner party, n't' although the hostess seemed in slirie to resent such conversation, even at s tittle family dinner to which this Srea pecialist had been invited, the tiers seemed. Interested, and he was sneonraged to continue the theme. The dally course dinners are at Shaft for much of our ailments." he con tained. ' "Pimples, eruptions and sim jfenr skin diseases of the face are not kesedltary, and may be cured In a very rt time by a diet of laxative foods, "noted according to the season. I ad tta ornamenting the table at each SMS with whatever fruit Is seasonable, an allowing the individual to be help art whenever-and as often as he or she Bury desire. This serving of the fruit asarsc at the end of the meal when the acisetlte is appeased to repletion is a aye. mistake." "Tf I feel like eating an orange or a Bandful of dates, I do so, whether the aovp has been served or not. When wr dessert comes on the chances are erxea that I won't want any. That's my gain, not . loss; for the wholesome or ange er apple was better for me. aTUeken salad and patties, cheeses, pas ta?, and a number of other popular and hWajestlble dishes, should have their Ban at the end of the meal. The nearer Be Beginning such things as fresh, ripe Berries, Juicy tropical fruits, asparagus, auliflower, anions, spinach, lettuce nd stewed seed fruits, such as figs, turns, ' prunes, and cranberries, art served, the batter." Phlla. Record. Table Wedding Decorations. lite usual decorations for all wedding feasts are white and green. Bride roses e always preferable. Where they are man ebtainable any white flowers may 1st seed. In these days the many varl- of trailing asparagus lend them- tO' table- and room decorations. mute violets with smllax are exceed- ' beautiful, and it must not be for- that Just -now baskets are much open baskets with high handles. m small square and round baskets wftfc- flower' peeping out of the half Deat lids. " Oh the center of the lid Is many placed t bunch of white rib- ak MaJoenBair fern Is always dainty NaT appropriate. Where a chandelier r' lathed lately over the table, white atMaasr assy be festsonea from the awaailtrtif'to'the corners of the table. Tba rlbkoaw war be plain or laden wUJa HvwersV Candelabra, either of sll assr ear glase, with dainty silk or pa pet anaAav art also attractive. When pos aaaas ana ooior of the flowers should b fobs- calna-Ladles' Horn Incl retreat Is the rang foi la white, Mack and deer osior and lacs la every possible a assart summer (owns, light , aotsroat fancy waists and hlgh- arinmery. rtaa old-fash-aa4 CkMrtlllr patterns hi NsaxSCStM kt asaasa aoisr art lati over Life. DISHES FOR THE TABLE. Qili k Pudding linil iiim rlcer when done soft, break In three runt, half a tup of cream or milk, and flavor to suit the taste. Uive it one boil, and send It to the table with bus of builor oa the t"p. Hickory-Nut Cookies Take two cup fu' i sugar, two esgs. haif a cup o: melted butter, six tables;' Jonf uls of tiiUk ur a iiUle more U.aa a thirl of a tup, one leaspoonful of cream of tur lat, half a teaspoonful of sda, and one cupfjl of chopped kerne. s stirred into the doug.i. t oi oanut Pudding Tal:e half 8 pound of destituted cooa.iLt and t i hick ;i(vs of biiui; ut them to t in a (juurt of mil for tuo or liner hours; then adl an ounte of butter two ounces of su&ar, the yc Iks of f.-u. effus, ai.d a EaUsvoonful of t; 1 .tj .he whites of the css to fc s.ar'l froth arid them to your paidii.g and lake ii a hot oven for three-quai teis of ar iiuur. Serve h t. Stuffed Egg tJ;ant. Cut th-m in hall lengthwise, and parboil them ia salteu water; scoop out most of the intlJt and pound this to a paste in the mor tar with a lutlu fit bacon and s;:m musniooms prevlouisly chnpiet up. b little onion also chopped, pel per anu sale to taste, and a little crumb ol bread soaked In stock. Kill each iial: with this mixture, lay them in a wel buttered tin and bake for about a quarter of an hour. French Beefsteak. Cut the steak 2-: of an Inch thick from a f! .let of beel dip into melted fresh butter, lay them on a heated gridiron anU broil over hot coals. When nearly done sprinkle pep per and salt. Have ready some parsiej chopped fine and mixed with poftened butter. Heat thern together to a mam, and pour into the middle of the i!i?h. Dip each steak into the butter, turning it over, and lay thern all round the platter, if you desire, fqueeze a few drops of lemon over, and serve very hot. Orange Pie. Orate the rind of one and use the Juice of two large oranges, beat the yolks of four eggs very light into two table poonfuls of butter and one heaping cupful of sugar, and put to the Juice; add a little nutmeg. Beat ill well together. Cover the pie-dish with a thick paste and pour this mix ture into it, and bake in a quick oven, w hen done so it is like a finely-baked custard, add to the whites of the four 'Sgs two tablespoonfuls of white su rar and one of orange Juice. Cover this jver the pie, and set back Into the oven ;ill a light brown. Chicken Pudding, Dress carefully nd cut up neatly into small pieces; lay them In a saucepan or kettle with i little boiling water; season with salt and pepper. Boil slowly till quite ten der, then take it up. with what little liquor remains, and put into a pudding Slsh. Have ready one quart of green ;orn, grated or cut fine (canned corn must answer for winter at the north, but not half so good). Add to this three well-beaten eggs and one pint of sweet cream or rich milk. Season with more salt and pepper If needed, and pour this mixture over the chick en; dredge thickly with flour, lay on bits of butter, and bake till done. You will find this very nice. Quick Cold Desserts. Pineapple food is made by grating the fruit quite fine and adding sugar enough to sweeten. Drop a candied cherry or a small spoonful of Jelly into the bottom of a punch glass and cover with the pineapple; when ready to serve, add a spoonful of whipped cream to each glass and put a candled cherry on top. Jelly may be substi tuted for the cherries, and the glasses after being filled should be placed on ice for twenty minutes. For cherry snowballs, select large red and white cherries, firm and ripe. After stoning them, roll each one In a soft icing made of confectioners' su gar and colored pink, for the white cherries, then roll then in freshly grat ed cocoanut. Place them on ice fur a short time befort wanted. Strawberry charlotte requires slice of sponge cake, with which a mold U lined; cover the bottom of the mold with crushed, sweetened strawberries, then fill with stiff whipped cream, which may be colored with strawberry Juice. Put In the ice box until wanted when It should be turned out on a glass dish. A dish that is pleasant to the eye. as well as to the palate, is made with a pineapple, four oranges, four bananas and cherries. Place in the center of a dish a pineapple, pared, cored and sliced, yet retaining as near as possible its original shape. Peel, quarter and take out seeds of the oranges; arrange In a border around the pineapple. Put the bananas Into lengthwise slices and arrange tig sag fence fashion around, the border of the dish. In the spaces put stoned and sugared cherries. Whipped cream la poured over this, or clear sugar syrup flavored with a little brandy. Strawberry velvet takes a little mors time for preparation, as gelatine Is re quireda half ounce dissolved in a gill of water; add to It half a pint of sherry; grated lemon peel, the Juice of one rtmon aad a quarter of a pound or sugar. Stir over the Are until the sugar Is thoroughly dissolved; strain and cool, before It sets beat Into It a pint of cream. Half fill small moulds with strawberries and pour the cream on top. Put this on Ice until needed. Detroit Journal: "With thy strong arm about me," she whlapered, "I fear nothing!" "My darling P murmured he, rapt pro ssly. "But what Is somebody van to ass as!" ins suddenly x tistwsiil, a took of estreat terror In- FARM XEWS.30TES. MAKING CLOVER HAY. To make gr.o-1 clover hay requires lemy of help in proportion to the amount of jv.irk to be d ne and plenty jf sunshine. f r rains and wath-:ir.g very setljusly injure i lever. The usu-t! estimate of practical fa-njers. whose tet is their uhtervall n of how ha spi-uds when f-d out. is ttm iL.vcr hay may tu?ily be vlime.g-1 one-half by weathering, cn t this estimate from the practical side is i ms firmed ly the chenj- im upon analysis. make c joI .-lover hay. then-f' ie. lequiiis good wtu'.hef and quick ciriiig. Men differ ai' ut the time when d"Vir hay hould I t ut. o.irr own J ;dj;nint is that, a!! thiri.-f ro:iit! re,l, the bft time to cut ciovi r is when It is in lull bloom. If cut earlier ai.j safely cured the hay would probably be sxiuewliat richer in its more valuable nutritive tivnier.u. but et this jrti r pt-riod l.t ,ts gtowth it is coiis.derably more sal py anil a goi.d d al harder to cure, and there Is laifer lis-k of failure to recur good curing at all. If cut much later than wh'-n in fuil bloom the plant is drier and the work of curinir is a much simpler matter, but the product Is more woody and has suffered loss of its val uable nutilents. Where there Is a good deal of c!ovr hay to make, with a Un ited force to make it, one cannot al ways choose the stase at which it would be best to cut for the whole cf it, especially when t!iere are showers to be dodged; but in a general way we think the period of full bloom ought to be what the clover hay maker should aim at. The most valuable part of clover is its leafage and finer st.-ms, snd care should therefore be taken to han He it gently and never unnecessarily, after i. has become dry enough so that these finer parts may break off. Othenviee the best portion of the forage Is likely to be left in the field. There are a number of different ways of cutting and curing. One of these is to cut aftr the dew is off In the morn ing and then let the clover lie undiw turbed until afternoon, and then gather It Into windrows and later into cock before the dew falls and then let it stand until sweated, after which the cocks are opened out, when they give up their moisture rapidly and the hay is soon ready for the barn. This Is a very good method where the weather can be relied on with reasonable cer tainty, and it Is the method most In favor with old clover hay makers who have the work well systematized and who don't think it too much trouble to provide hay caps for the sake of having good clover hay. Another method is to cut as soon e the dew is off and then by the use of the tedder give It frequent stlrrlnics with a view of getting the hay under cover the same day before the dew falls In the evening. Vl;h good, bright, dry ing weather many succeed very well by this method, although it seems to us that even with the best of weather the clover would have to be a little more mature when cut than we would care to have It, to make this plan success ful. Still other hay makers cut the do. ver late In the afternoon and then be gin the turning and curing next morn ing as soon as the dew is off, getting the batch of hay cut one day Into the barn before the dew falls the following day. It Is Important that the clover should not be stored with too much moisture in it, nor any upon it. It should not go Into storage while any rain or dew Is upon It, nor while too much sap is in It, although the modern tendency Is to put up clover hay greener than was for merly thought to be permissible. The wringing test is probably the best to letermine whether the Internal moisture has been sufficiently evaporated to make the storage safe. If a wisp be comes slightly damp on the surface It will do to go into the barn. If found too green It would probably be best to throw It Into cocks and finish the cur ing the next day. THE RASPBERRY CROP. Before the end of June the raspberry rrop will begin to ripen. This crop fre quently suffers from summer drouths. Cannot the grower do something to mitigate the effects of drouth by con tlnulng cultivation up -to the time of ripening and perhaps later? The larger fruits have been greatly benefited by such a practice and I know no reason why raspberries, blackberries, currants and grapes may not be. Strawberries are different and late cultivation might cause them to be covered with dirt, especially if showers should occur. To cultivate raspberries when the branches are long and weighted down with fruit would require the exercise of more care than earlier In the season, but I be lieve it can be done with good results Perhaps a branch might occasionally be broken down and the operator be obliged to wear buckskin gloves to pro tect hit hands, but If a considerable per cent could be added to the yield and larger berries produced It would pay In the end. OIVB THE HEN 8 A SHOW. Ws are told that there la as much nutriment In a new laid egg as there la In a four-ounce mutton chop. If you had a sheep that you could cut a chop from every day for about ISO days In the year the average farmer would think he had struck a gold mine, and yet It Is Impossible to make a large percentage of them believe that there I any money to be made through the hen. Treat, feed and house ths hen aa she should be Is how to "push the button." Ths hen will very soon show you how competent she ia to " the DAIRY FEEDING. ' Any one who studies the average composition of milk will find that It Is a highly nitrogenous product having a narrow nutritive ration of about 1:1 J A moment's thought will also satisfy us that the cow, like the children of Israel cannot make bricks without straw; that is, she cannot produce largely a nitrogenous product without taking into the machine considerable quantities of nitrogen or prol-in. The feeding of the dairy cow, thnfore, from the time she Is droj ied as a calf until the end of her productive life, must be conducted with this idea in view. If, as a calf. Mie Is fed fattening foods she will de t flop a habit of taking on fat. Just as th"rie breeds do that have been bted ai.d fid f 'T beef production. On the other hand, if she be fed meagerly of fattening f'od and, comparatively spenkir.g, largely on protein, she will fi vtlop the P an. nervous, angular hab it of b. dy that is usually regarded as one of the signs of the good milk cow, aril this kind of feeding muet be con tinued, with such modifications as her temporary condition may render expe dient, after she enters upon her pro ductive life. The well fd dairy cow ls cr.e that receives a ration which In nutritive elements contains enough of the carbohydrates, or fuel, to keep the vital processes In vigorous action from day to day without fattening, and of protein enough to make the nutritive ratio about 1:6. The feed stuffs rom vosing the ration should be as varied as pofib!e. so that palatability may encourage large consumption; It should make provision for succulence by the use of silage or roots, and In quantity It should be all that the animal can "onsume and make profitable returns for. There are a great many who seem to think that every pound of feed they give a cow Is so much loss. This Is a mistake. Mere maintenance costs a given amount of feed per day. Feed no more than this and there will be nothing with which to produce. The dairyman's profit lies in the amount he can Induce a cow to consume and as similate In excess of the maintenance ration, always provided that she has capacity to make returns in milk for the extra feed. There Is no belter food for the milk cow than good pasture composed of nutritious grasses, and it Is only a pity that the pasturing season is so short. It Is doubtful whether grain feeding on pasture of this kind pays. When cows are on stable feed the proportion of digestible nutrients she derives from concentrated feed should be about four-tenths of the amount she consumes, and the other six-tenths should be derived from the coarse forage. With these general Ideas as to how the dairy cow should be fed. the further subject of study by the dairyman should be how to get a ration composed as Indicated most econom ically. EARLY GAINS CHEAPEST. It Is a well established fact that gains are more cheaply made per pound In young animals than In mature ones, and that the feed cost Increases In reg ular progression as the age of the ani mal advances. The early maturity that the market now prefers Is less expen sive to the producer than the meats from oHer animals that were once pop ular. Instead of liking "six-year-old" mutton, consumers now give preference to Iambs; there Is no demand now foi 600-pound hogs, and 20-monlhs-old beef If right In other respects, brings a bet ter price than the steer that used to be four or five years old when It went into the feed lot. Then push animals In tended for slaughter from the day they are born until they go forward to mar ket. The newly farrowed pig should be nursed by a well fed sow that is a good milker to begin with, and should have meals added to the milk, begin ning not later than four weeks old; the lamb, long before It is weaned, should become acquainted with the "lamb creep" and the appetlxlng side dishes It can be made to contain; the calf, even when It runs with the dam, should be taught early that "Heaven helps those who help themselves," and should be Induced to help Itself, on the side, to grain and forage that will push Its growth as fast as possible and never allow It to lose Its "calf fat." In short, gain from the start should be the motto, for not only does the market prefer young, well finished animals, but early gains that are the cheap gains. FARM NOTES. Whitewash ia the cheapest decoration we can put on the Inside or outside ol poultry houses. One breed of fowls well kept Is mort satisfactory than several that are but poorly housed and fed. Fresh dirt or old plaster serves to keep' pure the dropping boards and flour of poultry houses. Buff snd white fowls are now popu Isr, but It will be hard to' supplant some of the old and tested breeds. Poultry bouses and yards should al ways be situated on high, dry land; a sandy hillside Is the best of all. Ths man who breeds small horses may now and then get an animal of this kind, but he haa no assurance of this, or even of getting enough out of them to pay for their raising. Small park horses do sell for fancy prices now and then, but for every little horse that brings a big price there are 10,000 thst owe their breeders money when they go to msrket. No breeder who has to make a living from his business can afford to take any inch risks. Better breed big ones. Oood big horses will average more than little ones of the same quality. Let the ranchmen pro duct the little fellows, they can do it ,ri:OK. TIIFX). Kit fuprrlntendeat of Ihe Krhraaka Himin-lle Infirmary ! tbr Nebraska Sebool of WpxnetUai. I'resldrnl of the K haras inflrmnry lomiMBf, lueuri.uratrd, anil (General npi rlnlriiilrnt of All Ibe K ba rn" Inlrmarlra In Srliraaka and Iowa. TUP. RISE AM) PltOC.Hi:9 Or" MliKTIC IIKAI.IMi. A little over one year ago Prof. Then. Khuras began the work of healing the sick and the afflicted of every kind with out (iriiBS nr medicine. Ills efforts were the result of years of scientific Investiga tion along unusiinl lines of psychic re. search. As a finnl result he was able to put Into practice his methods and actual ly i'gHn curing old. chronic diseases which had so long baffled the physicians jt Ihe old schools, as well as the dread urceon's knife. He located In Nebraska 1'lty. and while there made hundredsf cures, many of them quite notable, lle corder of deeds of Otoe county, M. Charles C, lirant, was cured of paralysis jt his right arm In less than a week. All :ther methods had been tried without ffectlng any relief. The cure by the Kharas method was sure, swift. palnlesM nd permanent. He cured Mrs. J. W. 8en enny of Mlssorul Valley, Iowa, of con sumption, and Mrs. George Clapp of Brock, Neb., of cancer. (Mrs. Clapp was reated by Prof. V, W. Peterson, a gradu ate of the Kharas school, and Prof. Pet trson Is working for the Khuras Inflrm ry company); Mrs. A. fianqulst. Nebras ka City, of cancer, and Mrs. Sweeney cf Mtisumptlon. Mr. A. V. Wright of llnw k, Neb., was cured of rheumatism. Kev. E. VV. Johnson of Seward. Neb., came to 'Imaha. where Prof. Kharas has located is headiuarters for Iowa and Nebraska, lo be cured of Hrighl's disease of the kidneys and a severe case of stomarn rouble besides. He was cured sound uml well in four days, and we have a long, explicit letter of recommendation In our office to that eftect, which we would pub lish If we had space. A few months ago Prof. Kharns found there were a great many Invalids who were unable to leave home and come to his Infirmary for treat ment, so he originated the plan of estab lishing branch thflrmarles at different places. He now has twelve flourishing of fices in Iowa and Nebraska. The inan irers of these ol Vc-s are all graduates of he Nebraska School of Magnetism, the wily recognised school of Magnetic Heal, ng and Osteopathy In Nebraska. Prof ('. W. Peterson Is in rlwti of a arge Kharas Infirmary st Jefferson, Iowa Prof. U. IC. IJlnl.iHti ts manager of the iplendid office at I.lnocln. Neb., and Is do ng a good business. Prof. J. C. Pickett Is in charge of an W EALTH 4 4 LI POK MA Oil a Bare Opportunity (or nmall I uvea lore la Here OflVrrd. Fortunes are being made every day by oil I'omii.-inicK iu the oil fields in hotitlierii lulifornia, which are the rem eat producers in the world. Some Wells producing as miicl. .1 500 bar rels a day, worth $1 a barrel, and oiuiiy welis twenty-five years old are till flowing strong. Our co m pu or has 12s0 acres of oil land in the richest district in the slate. Some of the best wells are our near- ' neighbors, hence it is wilh almost ibsolute assurance tlmt we commoner Irjlling our wells unrl thai each and ivery one will pour forth an uninter rupted flow of wealth for the fortun ite owners, The officers ami directors of our '.ompany ore all wise men whose chur ictrr and financial standing are be ;ond question and we Invite the clos est investigition. The highest refer tnces will be furnished upon request. For a short time we will sell a lim ited amount of non-assesalle stock M. ten cents a share, (par value 11.00). livery cent of money received on sale if stock goes into further develop ment and just as soon as the oil Is ttriick the price of shares will rapidly idvance until, probably in s very short lime, It will reach and pass the par 'sine mark, Write for free pamphlet tally describing' our prosjiects and iroposition. U will cost you nothing o Investigate this. Write st once as ttock will soon be advanced. We do lot want a cent of yonr money nntil fod have fully Investigated our com pany. Industrial Oil Co.. A. 8. Hol lingsworth, Hec'y., 324-320 Leughlin Old'g., Los Angeles,. Csl. Hon. A. 8. Churchill, ez-Atty. Oen ral, ol Neb., antes; "Having known 3t some remarkable cures of rtsn.h. people, effected by the use of Dr. Kay's "" ana st. nay s Lung Balm ( believe that the great remedies sre worthy of the confidence of the public Mrs. Churchill has used Dr. Kay's Ren ovator and has been area tlv hen. n thereby. She had never been able to And anjr relief before for her stomach rouble." Free sdvlce, samples and book a-rlts Dr. B. J. Kay, Saratoga, N. T. Ombre fans of red. blue or eoM a (he latest novelty. Chicago News: A societv batu .i. turn has a ringing lauca. A HAS. A office at Ohnwood, Iowa, which is doing line work. Prof. H. M. Marker has bought a financial Interest In th entire business and is retained In Omaha as secretory. Prof. K Hutmrtt Is In chiLrge uf a largo branch office at North Platte. ,1'rof. T. J. Ruddy was formerly a pro fessor In the Western Normal at Shenan doah, la., but seeing the vast opportuni ties for doing good in the way of Mag netic Healing went to Nevada, Mo., and look the Weltmer Course, but after he hud Investigated the "Khuras System" ha saw how lll-pri pared he was for prac tical work, so he registered as a styxlent In the Kharas school in Omaha aad as soon as he finished his studies be was piaced In charge of a bra'nch Infirmary at Atlantic. Ia., on a mngnlflcent salary. Prof. Ruddy Is surely In a position to know and he states unhesitatingly that the "Kharas System" very far excels any ether method, for It combines the virtues of meny systems In one. Prof. Wm. N. Aldrlch has been placed In rhurge of the Khuras office at Missouri Valley, la., and Is succeeding nicely. Prof. F. W. Ilnlluff Is manager of our newest office, which Is at Ord, Neb. The Income of that office exceeds 160 per week. Our offices sre nil navlnu u. nn.nia snd we want to extend our wurk. W ran afford to pay large salaries on account ol the heavy income from our branch offices These branches do not teach or give In. si ructions In any science connected wllk this work. Thev sre eilili.li,l commodate patients ho cannot afford th time and expense neeesssry to go to the Khwras heiUHrters In Omaha. The company Is Incorporated under ths laws of the state of Nebraska, with a capital mock of Jio.icu, snd has entire charge of the work of Magnetic lleallna In Nebraska and Iowa. Patrons run no risk of being swindled. The Kharas con cern lo n straightforward, honorable business and make It their business to se that fakes and snides are publicly ex Itoserl. ii,.fore you pend money for treat ment writ to healiuarters. at lili-17 t'hlcago street, Omaha. Neb., and ask It the party claiming to be a Magnetic Heal er is authorised to so work or not. In formation is free and you can rely upon . ,KorI Information, literature, etc., write the Kharas Infirmary Company. LuU-Q thlcago street, Omaha, Neb. SUMMER TOURS via the WABASH RAILROAD. On June 1st the Wabarh will place oa sale summer tourist. tickets good tn Z turn until October list, to TiL ?unt mer resorts of Canada and the East Tha Continental Llmltad Leaving Chicago at 12. noon; leaving St. Louis at a. m which was so pon ular with the traveling public last year will run on same schedule time this season. For rates, time tables, or further In formation m regard to trips East or to hurope. or a copy of our Summe Toara all on or write. tm, O. N. CLAYTON. N. W. P Ast Room 406 N Y Life Bldg., OmahaTNeb. m To cure obscure diseases, renovate he system with Dr. Kay s Renovator. SPECIAL EXCURSION TRAIN to DEMOCRATIC NATIONAL CONVEIw TION. Held In Kansas City, July iih The Omaha fit. Louis n ti J 1 1 a special train, leaving Omaha Ualoa J.IS p. m , arrive Kansas City July I Tr"'n!, c,,n"'t of sleeper! y.....r o,. t,,Blr carg Hound trip fara from i kr.h. tK SA. . . . v rouna inp, includ ing fare, four davs' uni c,,mmd.tlons while In Kansas city. M; black silk hat and badge, tt.t All thoae Joining this excursion will have no trouble gaining admission to tha convention hall. RiMr.in. - L.Jr should be engaged at once. Ak roar nearest ticket agent, or write Johigt Keagan. Secretary Douglas t Coantr Democracy club, lot Brown Block. u r. ,m K,rnm treat (Paatoa Hotel bldg ), Omaha, Neb. ,, Tone up your tired body with th. Kay Renovator. It gives you new Sgl WHEN OOINQ BAST Aak for ticket between Omaha and Chi cago via the Chicago. Milwaukee J Tax. Paul Ry. Trains depart dally frossthai magnificent new Union Depot fleas as snd arrive at the Union Psengs7Ia. Hon. Chicago. Finest equlp.ed teats llSi W: B,ef,r,c "n'"' rra cllnlng rhslr cars, buffet library an smoking cars, dining cars and natast leeptng cars Send for sn elegantllt tle vest porket map of ths rosd. la formation of any class and descriDtkna cheerfully given on application tei r. A. NABM General Western AgeaL . . a- ... i. M.. Ph. D. cheapest, and go is for alas aloag wit MUty ' " w - i It rarlsaa varnam at., r 4 . . r '. n't J, i-" Sir'.
