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About The Loup City northwestern. (Loup City, Neb.) 189?-1917 | View Entire Issue (Dec. 17, 1908)
DIET AND HEALTH By DR. J. T. ALLEN Food Specialist Author of “Eating for a Purpose/' “The /Veto Gospel of Health/' Etc. (Copyright, by Joseph B. Bowles.j WHAT DO YOU EAT AND WHY? '7 eat what I like,” would be the answer of the average person scan ning the bill of fare in the average restaurant. And to eat what you like because you like it, is the best pos sible reason. To eat what one doesn’t like is good for nobody, it has been shown in the laboratory that “appe tite juice” is the first requirement for good digestion. Animals: in their natural state never cat. when they are not hungry, and they never eat what they don’t like; and this together with abundance of fresh air, water, exercise and normal mental conditions, inhibits sickness, except by accident, while man is al ways ailing more or less. And the chief cause of all the ailments, not mechanical or mental, to which flesh is heir, is wrong eating. it is generally admitted that most sickness, temporary and chronic, originates in the derangement of the digestive system; auto-intoxication, that, is, self-poisoning, induced by ab sorbing into the blood the poisons produced in the food tube by fermen tation resulting from eating too much, from hurried eating, from eating too many kinds of food at the same meal. Many of the most advanced students of the cause of disease now believe that tile one cause is the retaining of waste matter in the system, which is a necessary result of wrong feeding. Of course these abnormal conditions are traceable, in the last analysis, to wrong thinking, and they can be set right only by changing the thought. And it is a happy sign of the times that the study of the food question is receiving so much attention. • I eat what I can get.” This would be the answer of many an unfortun ate; but whether his case is worse thaa that of him who can get what he wants to eat, is doubtful. Is the for eigner who conies to America and changes his diet from black bread, a few vegetables, apples and grapes to an abundance of highly-seasoned foods, meat, fine white bread, pickles and pie—is he fortunate, in the mat ter of diet? The statistics say. No. it is a peculiarly interesting fact that the mortality from cancer is much higher among foreign-born Germans. Irish and some other nationalities in this country than among the Ameri can born of those races. Cancer, in the opinion of the late Dr. Nicholas l3enn and other eminent authorities, is a disease of over-indulgence, and, we believe indulgence in flesh meat. The Italians, Greeks, Bohemians and others who continue to live on the simple diet of their home countries show a low rate of death from these diseases. The foreign-born Irish and German peasants sooner fall victims to cancer and tuberculosis when they adopt the extravagant mixed diet of the average American family, because tbef are more susceptible than those who have become habituated, to a cer tain degree, to the more extravagant diet of the new country. It lias been said that we are a na tion of dyspeptics, and the cause is easily found. Certainly, the natural way is to eat what one likes. But, unfortunately, many, if not all of us, arc* not natural, in eating as in many other things. How, then, can we de pend upon our inclinations to tell us what to eat? Nearly everybody now admits that intoxicants are neces sarily injurious, yet many have a de sire for them. Shall they follow the inclination to drink what, they like, merely because they like it, or, shall they not rather govern the appetite by reason? And does not the same argument apply, in some degree at least, to eating? This line of inquiry leads to the ■question, “What shall we eat to se cure the greatest enjoyment of life? What shall we eat to enjoy the great est degree of health, the most vigor ous, happy and useful life? These questions cannot be answered finally by laboratory investigation alone. Only actual test of the effects of foods with careful allowance for personal factors and varying abnor mal conditions, can lead to wise con clusions. And in my next article I shall give the result of my own ex periments. * * * * Why do you eat? “Because I like to eat. It is one of the pleasures of life.” This will be your answer, if you are an average reader. If not you are abnormal. To be a good man, one must first be a good animal, and the first requirement in a good animal is to be a good feeder. It is a well-established principle in psychology that we do best what we do unconsciously. What must become of a man who is so conscious of his digestion that he must take so many chews for each mouthful and eat cer tain prescribed foods? Is it not pos sible that he may find it necessary to 1 Tie awake at night to see that his heart beats the right number to the minute? It is commonly said that if a man has a good stomach he doesn’t know .that, he has a stomach, that so soon ,as he finds out that his food digests, there is indigestion. How often we •hear a man 3ay, “I wish I could eat anything, just as I used to eat, with out giving it a thought.” The physi cian is often called upon to deal with cases in which people have destroyed their digestion by thinking about it; as the story goes— The centipede was happy quite. Till the frog for mischief asked him, Pray which foot comes after which? And ever after he rolled helpless in the ditch. The man who eats because he likes to eat has much in his favor. If there is only one reason for eating he is fortunate in having chosen it, despite the adage, formulated in some hermi tage or mouastry, centuries ago, “Live not to eat, but eat to live.” The latest, word from the physiolog ical chemist is that “appetite juice” is one of the chief requirements of good digestion. * « * * But there is another side to the question Why do we eat? The ath lete who eats what he likes, as he likes and when he likes, cannot win the race. Paul advised taking a lit tle wine for the stomach's sake, even, presumably, though it might be dis tasteful, and the highest medical au thorities are unanimous in prescribing certain diet to he eaten under certain circumstances. Evidently it is not always best to eat as one feels dis posed. The lower animals are able to se lect their food by instinct, but man has lost this power to a large extent, and it must be supplemented by rea son, by science. By living in unnat ural conditions imposed by civiliza tion, we have acquired unnatural ap petites that are destructive of health, physical and moral. A man may drink a pint of brandy because he wants it, but who will say that that is reason sufficient? We have an ap petite for flesh, hut are we sure that such appetite is normal, that we are the better for eating meat because we feel disposed to eat it? Is it, as vegetarians claim, an acquired appe tite, like that for tea and coffee, which are said, by most authorities, to be injurious? It would seem that the obvious an swer to the question. Why do you eat? is, “Because 1 am hungry.” Yet one who habitually eats too much can not be hungry. The desire for food arises frequently from that gnawing sensation resulting from the fer mentation of superfluous food, pro ducing a condition of auto-intoxica tion. In fasting there is an almost irresistible desire for food the first two or three days; then the appetite leaves one for several days; there is a gain in strength with loss in weight; I and when a distinct desire for food returns it is a natural hunger, easily satisfied; but this natural appetite in many cases does not come for 30 days or more, showing that the former ap petite was unnatural. We do not feed a horse on the the ory that he should be guided solely by his inclinations in eating and drink ing. but largely by our knowledge of what is best for him under the arti ficial conditions under which he lives and that he may be able to do his best work. And why should not a human being have the benefit of such knowledge? Should not the child, es pecially, have the benefit of right feed ing? With all due allowance for the fact that one man's meat may be another man's poison, that authorities are not unanimous on foods and feeding, yet, it is true that there is a science of human feeding, that we have lost our instinct for determining what the sys tem needs for nutrition and therefore appetite should be to some extent guided by reason. Certainly one should eat because he enjoys it. but also, whether he be an athlete, a la borer or a professional man, because, eating largely determines efficiency, and because health depends upon food more than upon anything else except pure air, pure water, and right think ing which is fundamental. Savages in Civilization. Civilization does not change pas sion. The savage lives. Nothing alters the elemental emotions. Love changes to jealousy, jealousy to hate and hate to murder as swiftly and ruthlessly on some quiet little back street of small homes or on some wide and respectable thoroughfare as in the jungle. No savage land has more murders than parts of our cities and states. The customs, the restraints and the outer veneer of civilization perpetual ly deceive. Men and women, particu larly women, look on life as a mere merry dance, in which partners can be teased by a change and changed at a whim. But man remains, even more than woman, under the guise and dis guises of civilization, the elemental savage whose passions boil to love or death at a touch—Philadelphia Press. First Press in the West. The first printing press in the United States west of the Missouri was set up at Santa Fe early in the last centufy. History does not dis close the date of its origin or its own ership, but there are extant printed proclamations dated 1821 and having the Santa Fe imprint antedating by 11 year3 the first newspaper El Cre pusculo, prophetically named the Dawn, which was first published in 1835 at Taos and was in the main a periodical tract to make propaganda for the peculiar religious and moral ideas of Padre Martinez. The first English newspaper in New Mexico ap peared in 1847, shortly after the occu pation of Santa Fe by Gen. Kearny. They were the Santa Fe Republican and the Santa Fe New Mexican, both published al Santa Fe.—Santa Fe New Mexican. Chinese Student Has Future. Yu Kyuln Willington Koo, a Chinese, has been chosen to edit the Daily Spectator at Columbia university. It is said to be the first time that a Ciiinese student has been placed at tlie head of an American college pa per. Editor Koo, who is but 22 years old. is a slender chap and is known throughout the university as a master of pure English. He speaks without accent, knows more about American politics than the average American, is a debater of wonderful ability, and one of the most popular men in the university. Care of German Workmen. Every injured German workman, no matter how lie was injured, whether by his own fault, by the fault of his employer or by nobody’s fault, draws a regular weekly compensation either from the sickness insurance fund or from the accident Insurance fund until he is able to go back to work aggln.— William Hard, in Everybody’s. Bwnniiinigj Ore Soft ivory satin is used for the first costume shown. It has an empire skiifc set in small tucks at the hack, and uj> front is trimmed with gold em broidered galloon; the galloon is also carried across the front lor about HU inches, ihen ends under the deep cross-fold that is continued all round. The bodice is cut with kimono sleeves gauged on the top of arm; the squat' neck is outlined with the galloon, so are the sleeves uml the hands into which the puffed sleeves are gathered. The folds of gold tissue which finish the top skirt are drawn through a gold buckle at side of front. Materials required: Seven yards satin -Id inches wide, a yards galloon, yard gold tissue IS inches wide. The second is in pale mauve silk. The skirt is trimmed with lace inser tion. the bodice is trimmed with insertion, and has a tucker of net drawn ip with baby libbon. A breadth ol silk ninon of a darker shade of mauve ■s edged with hail fringe, and draped round the top of the high-waisted skirt, and falls in long sash end- behind. Materials required: Fourteen yards silk, b yards insertion. yards ninon 10 inches wide, yards fringe. DO YOU FEAR GROWING OLD? Remain Lovable and Keep the Mind Alert to the Times. The future is not half so creepy to the girl "standing with unwilling feet where the brook and river meet," as it is to that same girl when she reaches "the between age" and finds ' age staring her in the face. Every woman hates to grow old. and the more vital has been her life, the more filled with joy and popularity, the greater that hatred. It is not pleasant to picture oneself friendless, lonely and not wanted around; to feel one's hair and eyes and teeth gel the worse for wear, and know that however tight your grip, couth refuses to be held. An old woman who is lovable never yet lacked love; the trouble is that so many of us forget to keep lovable. We grow sour, or discontented or captious and then blame our lack of friends on our years. The woman w ho need not fear grow ing old is the woman who keeps alive to the times, whose mind is alert to the best in the world to-day rather than raking over the past; who does j not worry, therefore does not "fuss," whose aim is a young heart and in achieving it forgets to fret over wrinkles and bodily age. MODISH COIFFURE. In this illustration is shown the new and fashionable arrangement of the hair. It is slightly parted in the front and drawn softly to the back, where there is a loose psyche knot formed of pulfs and around which is fastened a band of velvet or satin ribbon. Princess Business Gown. The smartest of broadcloth princess gowns are being shown for business wear. They are made perfectly plain, buttoned all the way down the front and have long buttoned sleeves. When Applying Skin Food. In rubbing skin food on the face particular attention should be paid to the lines around the mouth, which, if lot treated with care, are apt to de generate into wrinkles. One side dioulil he massaged at a time, the .ongue being first pushed as forcibly as possible against the cheek so as to press out the lines, when the fin gers can work in the cream, the mus cles being afterward pinched and rolled gently with the tips of the first finger and thumb until a healthy glow !s experienced. Hint for Washing Hair. To avoid tangling the hair when washing it. first separate it into two parts by running the comb from the forehead straight down the back of the head. Then divide each of these parts into two and make four small braids instead of one large one. When the washing is done, if each braid is taken out and combed by itself there will be few. If any, tangles. This is an especially good idea in washing a child’s hair. HARD I-1LLOWS ON DIVAN. Should Be Arranged So as to Support the Softer Ones. Every one does not know that a wide divan is made more comfortable by havifn; at its back two huge, hard pillows that will support the softer ones. It is usual to heap up a great variety of these extra soft ones oil a large divan so that anyone sitting or reelin ing may arrange them according to one's comfort. These are needed, it is true, but they also need a support. The wall is usually too far back front the from edge of the divan to serve. The two large pillows made of the materia which covers the divan are not only comfortable, but artistic. They may be stuffed with excelsiot into coarse muslin or ticking, then covered with the chosen fabric. They look better with a heavy cord around the edging. . If the end of the divan is against the wail as well as its side, a third pillow may he added lo give an added frame work to the little pillows. This is not an expensive trick, but if a housewife ever tries it she will never let the divan go without this part of its equipment. • Gray and Pink Veils. Even on inclement days the girl of to-day wants to look her best. She does not wear any old hat and frock for fear of rain, but she dresses her self from head to foot in a costume built for the weather. It is now her custom to save her good and expensive fish net veils for dry weather, so on wet days she wears a close face veil of deep rose pink chiffon and over this a thin veil of gray sewing silk. These are snugly pinned over her hat, covering the trimming, and neatly tucked into place at the nape of the neck and at the top. Baby Carriage Robe. These little affairs are made like pillow covers, with a flap at the top that overlaps the front and closes with a small button. The flap is scalloped, embroidered and also finished with a monogram. The other portion is left quite plain, or a simulated hem is outlined with a white briar stitch. Being made in this shape it can con veniently be used at times to hold small articles of infant clothing. Waistcoats in Fur Coats. Paris has started the fashion for wearing gold embroidered waistcoats set with beautifully colored glass beads in coats of fur. What It Means to Be Smart. Dress is the keynote of the situation at country house parties. A smart woman is expected to make as many alterations as a quick-change artist at a music hall. She wants tailor-made gowns, shooting and motoring suits, smart frocks for luncheons, dainty dresses for tea and splendid costumes for dinner: and no gown, whether day or evening, must make a second ap pearance.—The Tattler. Domestic Crepe Blouses. Since the popularity of white cotton crepe for everyday blouses a domestic cotton crepe for 15 cents a yard has been brought out. It is not nearly as good style as the Japanese article, but, as the other is expensive, this serves as a good substitute. It washes well and can be trimmed with a little cot ton lace. In Dundee, as in other manufactur ing towns in Scotland, bread is sel dom made in the homes of wage earners. They economize rigorously in other ways, but pay the bakers a profit on their big four-pound loaves. There are no facilities in many of the one-room and two-room houses of the poorer workingmen to make bread. FEEDING TESTS MADE WITH A DAIRY HERD « Results of Investigations by the Wisconsin Experiment Station Under Direction of George C. Humphrey, Animal Husbandman. The present 'Wisconsin uni versity dairy herd was estab lished in 1898, since when com plete records of the feed consump tion and the production of milk and butter tat for all of the cows have been kept. The herd numbers about 30 milch cows, all but two jure-breds, the following dairy breeds being rep resented therein: Jerseys, Guernseys, Holsteins. Ayrshires, and Brown Swiss, it is maintained primarily for nstructional and research purposes, 'tut it is aimed to have it return as much revenue as possible under the conditions present, through the sale of milk and cream and of surplus stock. The former purposes neces sarily prevent the herd from making ns high and economical production as it might if it were conducted wholly on a commercial basis. Id the management of the herd it has been our practice to surround the cows with the conditions best suited j The nutritive ratios of the entire winter rations made up as described, ranged from 1:6.3 to 8.8. according to the production of the cows and the amounts of concentrates fed. The grain and the roughage eaten by each cow were weighed out at every feed ing and a careful record kept of the amounts. These were charged on our record book to the respective cows opposite their weekly production of milk and butter fat, as determined by separate weighings of each milking and testing a composite sample of the milk produced by each cow during the week. The cows were carefully watched to see that they ate with keen appetites, ir they did not clean up their feed readily, it was reduced in quantity or varied as to kinds fed, so as to make certain that they were always in a thrifty condition and did not get off feed. A possible tendency towards fattening which is common in cows of less pronounced inherent Value of products. v.. Live Annual Cost of Net 4 weight. milk. Bulter Sklm feed. profit. fat. milk. Lbs. Lbs. Johanna. 1,214 13,186.2 $119 49 $2110 $140 59 $45 28 $95 31 Mace 11a.. 1.001 7,782.1 11U 59 12 45 123 04 43 03 80 01 Margaret. 1,075 8.052.7 100 81 13 S4 114 05 37 85 70 80 ..luriel. 1.037 0.792.8 103 38 10 87 114 25 37 so 70 39 ( Pristina. 1.027 9.037 4 91 05 14 40 100 1! 39 90 00 21 yoeen.. 842 6,905.1 00 94 11 05 101 93 30 20 05 73 Maxie.... 1.132 11.412.3 *h= 51 18 20 104 77 40 71 64 00 Adelaide. 894 8.131.5 77 80 13 01 90 81 27 82 02 99 •too. 1.201 10.190.5 82 92 10 31 99 23 30 77> , 02 48 Memey. 1.040 8.058.9 Ml 34 12 89 *.Hi 23 34 20 01 97 Countess. 934 7.141.3 SO (£1 11 43 92 no 30 73 55 33 Mollie. 954 0.140.2 79 27 9 S2 S9 O'.' 33 87 55 22 Jewell. 920 5.31*4.3 7S 84 S Ik! 87 4 7 33 82 53 05 Marie. 1.082 9,008.7 75 01 15 37 90 3h 37 97 52 41 Alma. 1.124 8,835.9 07 31 14 14 81 45 29 21 52 24 Jeanette. 1.134 7.419.9 00 87 11 87 78 74 20 98 51 70 Priscilla... 905 0.899.1 04 74 11 04 75 78 25 10 50 08 Just in Time. 1.004 5.078.3 74 40 9 09 S3 49 33 25 50 24 Jessie. Sta 5.484.2 70 54) s 77 85 07 36 75 48 92 Hannah. 958 5.714 9 09 38 9 14 78 52 31 16 47 36 Donne. 1.160 5.180,3 69 03 8 29 77 'c 5’ 77 45 15 ■Maggie. 1.310 8.094.8 © 32 12 94 78 20 30 40 41 80 Sadie. i»i2 5.280.1 01 18 8 45 09 03 lit 21 38 42 Irma. 1.143 4.397 7 50 80 7 04 57 84 22 77 35 07 Perchance. 1.05s 4.777.1 52 11 7 04 5*9 75 31 74 2S 01 Double Time. !<95 ;17)22,2 48 70 0 2s 57. 04 30 05 24 99 Broadway. 1.003 2.540.3 jo 77 4 00 40 83 24 30 10 53 Average (27COWS).. I 1.040 9.125.4 49 #1142 #s7 91 #33 84 #54 07 for a large and economical production of milk and butter. During the entire winter period the cows were confined in comfortable stalls in the barn, ex cept for a short time on dry, warm days, when they were allowed to exer cise in the yard. They were watered twice daily in cement troughs in the barn and were not turned out on cold days for at least a couple of hours after watering. The following daily schedule of work in the dairy ham shows the system of management of the cows during tile winter period: Daily Schedule of Work in Dairy Barn 4:00 a. m.—Grain fed. 4:13 a. m.— Cows milked. H:3li a. m.—Silage fed. 7:30 a. ni.—Cows watered. 8:00 a. m.—Stables cleaned and bedded. 3:00 a. m.—Hay fed. 10:00 a. m.—Cows groomed. 11:43 a. in.—Cows turned out. 3:00 t>. m.—Stables cleaned. 3:30 p. m.—Cows watered. 4:00 p. m.—Grain fed. 4:13 p. m.— Cows milked. 0:00 p. in.—Silage fed. Fresh heavy milkers were milked three times a day, viz., at 4:00 and 11:30 a. m.. and at 7:30 p. m. The roughage fed to the cows dur ing the winter periods consisted of corn silage and mixed hay, largely timothy and clover, with occasional Feeding Time. University Dairy Herd. feeding of roots (sugar beets). The grain was made up of a variety of different feeds: wheat bran, corn meal, distillers' grains, oats, oil meal and brewers' grains, the first three be ing fed throughout the period, and the others at times in smaller quantities. The standard grain mixture fed dur ing the past year was made up of wheat bran, corn meal and distillers’ grains, in the proportion of 3:4:3, the nutritive ratio of the mixture being 1:4.G. The general practice followed was to feed as many pounds of grain daily per cow as she produced pounds of butter fat during the week, i. e. seven times as much grain as the amount of fat produced daily (or one quarter to one-third as much grain as the amount of milk given, according to its quality). The cows received in ad dition to this allowance of concen trates, as much silage and hay as they could eat up clean, the amounts eaten varying according with the feed ing capacity of the different cows, 25 to 45 pounds of silage and four to six pounds of hay being the usual amounts eaten daily. dairy temperaments, was guarded against by changing the character of the rations fed whenever such a ten dency was made apparent by the weekly weights of the cows and by direct observation. The cows were turned to pasture at the close of the winter period. May 12. and the grain feed reduced; silage or hay were fed after that date last year. At the time the pastures began to dry up they were supplemented by green corn fed in the barn and later on by corn silage. Similar o.uantities of soiling crops were fed as of silage, viz., 20 to 30 pounds per head daily, on the average; more or less grain be ing fed through the summer in the case of nearly all the cows. The accompanying table contains a list of the cows which completed a year's record on May 12, 1908, and shows for each cow the live weight, .the cost of the feed, the milk and but ter fat produced, the value of the prod ucts, and the net profit over and above the cost of the feed eaten. The cows are arranged in the table in the or der of decreasing net profits for the year. The following schedule of prices has been used in calculating the cost of the feeds fed a«d in determining the value of the products. The prices of feeds given may be considered aver age market prices for Wisconsin, and are in accord with the prices assumed for the milk and butter fat produced by the herd. The amount of butter has been calculated by adding one sixth to the number of pounds of but ter fat and the skim milk by taking SO per cent, of the number of pounds of milk. Schedule of Prices of Feeds and Products. Hay. per 100 pounds .% .50 Corn silage, per tin) pounds.lji,5 Soiling crops, per 100 pounds.oivi Pasture for season . 4.571 Wheat bran, per 100 pounds .HT. Oats, per 100 pounds.90 Corn, per 100 pounds .SO Oii meal, per 100 pounds . 1.30 Gluten feed, per loo pounds. 1.20 Distillers' grains, per Phi pounds_ 1.30 Dried brewers' grains, per 100 pounds .90 Butter fat. per pound .25 Skim milk, per 100 pounds .20 Keep Corn Knife Sharp.—Keep the corn knife sharp and do not try to cut off the stalks with a knife as dull as a hoe. It takes but a few minutes to grind it and thus save much strength. Try Whole Wheat.—If your flock is all run down in egg production, just try whole wheat for one ration a day. Feed it in the morning, warming it nicely. Sell the Old Ewes.—Fatten old ewes and sell them to the butcher. It won't pay to winter them, and don't let the sheep remain out in cold rains. TESTING SEEDS BY GERMINATION Count out 50 or 3.00 seeds of tlie kind to be tested, and place them in a plate between two folds of moistened canton flannel or thin blotting paper. On a slip of white paper record the va riety, number of seeds, and the date, then place it on the edge of the plate. Cover the whole with another plate or a pane of glass to prevent too rapid evaporation cf moisture. Set the plate in a warm room (68 to 86 degrees Fahrenheit), and examine the seeds every 24 hours for six or eight days. If they get too dry add enough water to moisten, not saturate, the cloth or blotting paper. At the end of the test count the sprouted seeds and from them determine what percentage of the whole number of seeds are good. With large seeds no difficulty will be experienced in using the folds of can ton flannel but with small seeds the blotting paper is better. Another seed tester is made by in verting a small tin basin (b) in a larger basin (ai and covering the small ba sin with a piece of clean cloth large enough to dip into the water (c» at Devices for Seed Testing. each end. Place seeds on the cloth and cover with another cloth, as shown at d, e. TO CURE A COUGH Or Break a Cold in 24 Hours Mix two ounces of Glycerine and a half ounce of Virgin Oil of Pine com pound pure with a half pint of Straight Whisky. Shake well and take a tea spoonful every four hours. The genuine Virgin Oil of Pine com pound pure is prepared only by The Leach Chemical Co., Cincinnati, Ohio, and is put up only in half-ounce vials, each vial securely sealed in a round wooden case to insure its freshness and purity. HAD ASKED FOR AN ANSWER. Willie Wanted to Be Certain Hi* Prayer Had Been Heard. Willie had not been a very good boy that day, and in consequence of certain inexcusable derelictions he had been sent to bed with the sun. After sup per his father climbed the stairs to the youngster's room and throwing him self down on the bed alongside of the delinquent, began to talk to him. “Willie,” He said gravely, “did you say your prayers before you went to bed?" “Yessir,” said Willie. “And did you ask the Lord to make you a good hoy?” asked the parent. “Yep,” said Willie, “and 1 guess it'll work this time.” “Good,” said the father, “I'm glad to hear that.” “Yes,” said Willie, "but I don't think we’ll know before to-morrow. You've got to give the Lord time, you know.” “And what makes you think it will work this time, my son?" queried the anxious father. “Why, after the amen l put In an R. S. V. P.” explained the boy.—Har per's Weekly. INVALID’S SAD PLIGHT. After Inflammatory Rheumatism. Hair Came Out, Skin Peeled, and Bed Sores Developed—Only Cuti cura Proved Successful. “About four yeart, ago I had a very severe attack of inflammatory rheuma tism. My skin peeled, and the high fever played havoc with ntv hair, which came out in bunches. I also had three large bed sores ou my hack, f did not gain very rapidly, and my appetite was very poor. I tried many sure cures’ but they were of little help, and until I tried Cuticura Re solvent I had had no real relief. Then my complexion cleared and soon I felt better. The bed sores went very soon after a few applications of Cuticura Ointment, and when I used Cuti aura Soap and Ointment for my hair it began to regain its former glossy ap pearance. Mrs. Lavina J. Henderson 138 Broad St., Stamford, Conn., March « and 12, 1907." LID IS ON. "Aren't you almost ready for church?" “I’m sorry, but something dreadful has happened. I can't go to church to-day." "For heaven's sake, what has hap pened ?” "The cook is wearing one just like mine!" _ DISTEMPER In all its forms among all age* of horses, as well as dogs, cured and others in same stable prevented from having the disease with SPOHN’S DISTEMPER ( I KE. Every bottle guaranteed. Over 500.000 bottles sold last year. S.50 and Si.00. Any good druggist, or send to manu facturers. Agents wanted. Spohn Medical Co., Spec. Contagious Diseases.Goshen. Ind. Not She. He—If I kissed you. would you give It away to your mother? She—Oh, no. I don’t think mamma would want It. ONLY (INK “15HOMO QtllMNK" That is LAXATIVE 11HOMO QU1N1SK. I*.,,I ,<>i the signature of K. W. liKOVfe. Us**«i the World over to Curt* ;i Cold in One I>av. 25c. He who thinks only of himself hasn’t any too much to think about. Lewis’ Single Binder straight 5e. Many ■tankers prefer them to lUc cigars. Your dealer or Lewis’ Factory, Peoria, 111. Women are almost as absurd as men are foolish. YOUNCr MAN . B _ YOU ARC WANTEDts. Railway mail Clerk. SSj^T Postal Clerk. PtenotTapher Typewriter, etc- Only Common School Education Required. Splendid Oppor \ tunny Permanent Position Big Pay Superior Instruction hy 'tt MAIL to meet Govt. Examinations. Estab. Fourteen Years. % Thousands of Successful Students Sample Questions and £9 "How Govt PosiUooa Are Secured' sent Free, c & o^. IMU STIUStHOOIS. 74-8 low »w. ,04w llapHs, low. CALIFORNIA IRRIGATED LANDS, for orange, fruit, alfalfa, and garden—10 to 20 acre tract* Agent* wanted. Paul Koeaier. 336 Pine St.. San Praaciecu. Cal. W. N. U„ OMAHA, NO. 51, 1903. |i