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Get My Book, if Sick:
Soi't SeiJ a Pony.
Eont send a pcnnr.
JubI watt till you boo what I can do.
l,ot mo take tlio risk. Let mo provo up first wht
Dr. s hoop 'a HeslOratlTO can do. Tho llcstoratlvo will
gain your friendship, your endorsement, if you test It.
And for a Whole month you can uso It without tho
Bllehtcst riBK.
i will toll you of a druggist near you who will fur
nlsh six bottles of
Dr. Shoop's Restorative
A Month on Trial.
I will absolutely stand all tho cost If It falls. If you
eay, "It did not help mo," that cuds It a far as cost to
you Is concerned. Do you undorttand mo? 1 am toll
ing It as plainly, as clearly as 1 can. 1 want you to
know absolutely and without dourt that this oiror Is
made on honor. 1 havo tho prescription that cures.
My only problem la to convince you that Dr. hhoon's
Kcstoratlvo will curela nn uncommon romedy. A
common remedy could not stand a test Uko this. It
, would bankrupt tho phyBldan making tho otter. And
I am succeeding nverywhorc. 'thousands aro accepting
my oner and only ono in oach forty wriios mu mat my
remedy failed. Just think' ot It. 30 out of 40 get well
an i theso aro dlfllcuil ca6cs, too. And tho fortieth has
nothing to pay. 1 hat Is a record I am proud of. It Is
wrong to stay sick when a cbanco like this Is open. If
well, you SQould toll others who aro sick, of my oifcr,
Don't lot a slck'frlond stay sick because ho knows not
of my olfor. Tell him. Get my book for him. Do your
duty. You may bo sick yourself, sometlmo. Sick poo
plo nood help. Ihcy approclato sympathy and aid. Tell
mo of some sick friend. Let mo cure him. 'J hen ho
wilt show to both of us his gratltudo. Your reward
will be his gratitude. Send for tho book now.
Do not delay.
Simply state which
book vou want and ad-
Pi dress Dr. Snoop.
Box 1515, itacine, wis
Mild cases; not chronic, arc olten, cured with
one or two bottles; At druggists.
BOOK NO. 1 OX DTBFiraii
LOOK HO. 2 OH Til B JIB AM
BOOK J0. ON THE K1DMXTB
BOOK. KO. 4 TOR WOMEN.
BOOK HO. t TOilMBN. li)
BOOK NO. 0 ON KUBUHATUU.
'of the water in which, they were
boiled. Mash the notatoes through a
it sieve or colander, and" pour the water
i'-over them, setting where it will he
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.- 4. iltin r. iinnnnfi1 rP -nrttfTYl WO.
Pii jeuau iuiu a, ivatuuiui jl nauu i
E tfyt put one ftnd one-half cakes of
S "Yeast TTOamV' of other good yeast in
I't.Tiltrquahtltya'ii'd ,let dissolve; When
ready to maice, up trie sponge,. pour luo
dissolved yeast into the pptato water,
seeing that it is quite warm, hut not
hot, as the flour to he stirred in will
cool it somewhat; . if you like, add to
this, one teaspoonful of salt and one
of Drown sugar; stir in sifted flour
until a thick batter is. made, sprinkle
dry .flour over this, and set to rise
over night, being sure that it will keep
waTm on. the top of the reservoir,
with several thicknesses of paper un
der the jar is a. good place. Cover
with a plate, and over this, if the
room is liable to get cold, throw a
cloth covering. In themorning, quite
early, it should have risen to the top
of the jar, and be light and foamy,
when it should be turned into a bread
" ..
.. nan havine rour or nve auarts or more
of sifted flour, ready warmed, adding
a tablespoonful of salt and one of lard
to sponge enough to make nine
loaves; work until smooth and elas
tic, and return to the pan and set to
rise again, wliich it will do in a very
p short time. When twice its size, work
down lightly, pushing it in from the
sides not kneading, and before be
ginning to mould into loaves see that
the bread pans (which should be used
for no other purpose) are perfectly
clean and well greased; mould into
loaves to suit the sizo of your pans
(which I hope are the right size), and
set to rise again in a tolerably warm
place, looking well to the condition of
your oven meanwhile, as the oven
should be of good temperature to
commence baking as soon as the
dough is put into it, or it-may "run
over" if too cold, or burn, if too
hot. When the dough is risen nearly
to the top of the pans, grease the top
of each loaf well with melted butter
or clean, sweet lard, which will. eoak
into the crust and make it tender
when baked. When risen level with,
or slightly rounded above; the top of
the patispfrt in the oven.. It should
not begin to- brown at 'onto, but the
oven should be-hot enough to allbw
of it only rising above, "riot Tunning
over, the,. edge of the pan, and it
should' bo allowed to bake "carefully
until- thoroughly done in tho middle,
and yet be only a light frown on the
outside, To enable you to attain to
this degree of perfection, experience,
as well as knowledge is necessary. A
goodly quantity of" "good sense" must
re always mixed up with, your bread
making. You must give it attention,
constantly, for without it, you will
surely fail to make good bread. When
the bread is done, tu'en out' on the
table, or bread-board, break tho loaves
apart, arid let lie until cold, then put
in a' tin bread can, or an. earthen jar,
and cover. If put . in the jar while
warm, tho bread will "sweat' and
become soggy.
Mlnco Moat.
In measuring, a pint bowl is used.
Two bowls full of- chopped (cold
boiled) meat, three bowls chopped ap
ples, two bowls raisins, four bowls
brown sugar, one bowl finely chopped
suet, one bowl vinegar, ono bowl mo
lasses, one-fourth pound of shredded
citron put into a bowl and then filled
with. English currants, one bowl
strong coffee, one bowl of meat liquor
(water in which tho meat was boiled),
one nutmqg, two tabjespooufuls
ground cinnamon, ono teaspoouful
(more, if you like) ground cloves.
Cook altogether until the fruit is ton
der, then puf into glass fruit cans and
seal. One quart of this makes three
pies.
Another: Two pounds of lean meat,
cooked until done; three-fourths
pound of suet, two pounds of raisins,
one pound of currants, five pounds of
apples, two pounds of sugar, one le
mon, cinnamon, cloves, alspice, nut
meg to suit taste; one and a ' half
pints of syrup, and one pint of vine
gar, and the water in which the meat
was .cooked about half a pint. Chop
the meat, suet,, apples, and raisins,
quite fine; mix, with the bauds,
meat, suet, apples, raisins, currants
and spices all together, add the syrup,
vinegar and meat liquor, and cover
closely and keep in a cool place. In
this recipe, nothing is cooked but the
ineat.
est soil, and abundance of water'
house-slops is fine. 4' '
Carina seeds seldom come "trite)"
that is, prodUco a plant llko the par
ent. Tho Madamo Crozy strain will
como true about 75 per cont, but af
ter, a few seasons planting tho gilt
edgo of tho petal will entirely disap
pear. If you want any particular
color, it is best to buy the roots,
which are cheap. -
Carinas From Seeds.
In February prepare the seeds for
planting by pouring hot water over
theiri and allowing them to ptand for
a couple of days in a warm place
so that the water may be warm all
the time. The water must be boiling
when poured on tho seeds. A good
place to keep the seeds is on the
warming closet or hot water reser
voir, allowing it to keep only warm.
At the end of the two days, examine,
and remove all that have bulged out
or broken the germ end. Plant these,
and with a file or sharp knife, chip
through the covering until the white
inside is visible; tho, germ end may
be recognized by the dark raised spot.
Replace and leave in the warm water
for a few days longer, when all may
be removed and planted. The seed
boxes should be three inches deep,
well-drained, with a layer of good
soil at the bottom one inch deep, on
this place a layer of one inch-and-a-lialf
of sand; plant the seeds one
inch deep, and about that distance
apart. Keep where, the. temperature
can be. maintained at about 80 de
grees Fahrenheit. About 70 per cent
may be expected to germinate; they
will come up very irregularly, but as
soon as a plant gets two Inches high,
roraove and plant four inches apart
in pots four or five inches deep, filled
with good, rich garden soil. Do not
fail to keep the soil well moist, and
the temperature should be kept at 60
to 70 degrees. On bright days, give
all the- sunshine possible, ventilat
ing and accustoming them to the air
as much as possible, but they must
not be put into the ground until all
danger of frost is over; then; give
them the sunniest situation, therich-
Somo Good Hints.
Fresh, brittle asparagus ls a. de
lightful addition to our. list of spring
vegetables, and you know you can
scarcely get it, oven in the largo
markets, but you can have it right at
your door, if you wish. A bod ot as
paragus once established will last a
lifetime with proper card, and it is In
no sense of the word '.difficult to raise.
In fact, once established, it raises it
self. Sandy soil, with plenty o'f ma
nure, Js preferred, but it will do fine
in any good garden soil, if properly
enrichdd and attended to. Or, It can
bo made sandy, artificially. An au
thority on such matters says that as
between ground deeply trenched and
land merely plowed, the plowed land
will last tho longest. Setting six to
eight inches deep, four feet apart each
way," is best. The stools gradually
raise in tho soil, the cultivation is
easier, and tho sprouts are less nu
merous, and therefore larger. A good
covering of sand is advisable. Salt Is
not necessary, but Is. good to keep
down the weeds.
Don't forget to put the sweet peas
in' the ground early. Plant them In a
trench, cover shallow "and hill them
up as they grow. Frost will not hurt
tho young plants, and- there is .little
danger pi the seeds rotting in tho
ground. It Is well to order them
early.
Splrea "Van JHautU J3 one. of Hie
most beautiful of the spirea family;
it is of handsome form, and blooms
profusely when quite Bmall. Another
of the same family is Antony Wa
terer. Styrax Japonica is a handsome
shrub, with numerous, pendulous,
bell-shaped flowers, followed by large,
wax-like berries.
Among the plants .that will with
stand the drouth fairly well is Trlto
ma uvaria, scarlet-flowered; Iponida
pandurata, when well established;
Ipomea leptoplyla; petunias are
among the best; zinnias, succulent
plants, such as portulacca, calandrinia
and sedums. The yucca will do well
even in the burning desert, and, once
planted, must be let entirely alone.
It has a fine, tall flower-stalk, with
pendulous white bfo3soms.
Cooking BeofstceJc.
."Reader" sends in the following
method of cooking beefsteak, which
she asks that the sisters try: Take a
round steak if it is very thick, all
the. better cut in small squares sev
eral inches in size; have kettle on
the stove containing half teacupful
of hot lard. Dip the pieces of steak
into, tho hot lard quickly, leaving a
fow seconds; remove, roll each piece
of steak in flour, covering 'each side
well; put back into the kettle and
carefully pour into one side of the
kettle a large teacupful of boiling
water, and cover lightly. Leave ket
tle on top of the stove where it will
simmer slowly two or three hours,
adding water, a very little at a time,
as it evaporates just enough to keep
the meat from burning. The flour1 on
the meat helps to'riaako a rich gravy,
while the meat being seared in the
hot lard, beof fat, or butter, as you
prefer, keeps the juices inside. Salt
and pepper to taste before taking up.
If onions are liked, take half a dozen
good-sized ones, slice over the meat,
adding a little more water than for
the meat alone, and they will cook,
nicely. Potatoes may be treated the
name.
For-Singers and Speakers.
The Nevy Remedy For Catarrh is
Very Valuable.
A Grand Rapids gentleman who. rep
resents a prominent manufacturing
concern and travels through central
and southern Michigan, relates the lol
lowliig regarding tho new catarrh
cure. Ha says:
"After suffering from catarrh of tho
head, throat and stomach for several
years, I heard of Stuart's Catarrh Tab
lets quito accidentally and like evcxy
thing else I immediately bought a
package and was decidedly surprised
at tho immediate relief it afforded nic
and still more to And a complete euro
fler several weeks' use.
"l have a. little son who sings in a
boys' choir in one of our prominent
churches, and he is greatly troubled
with hoarseness and throat weakness,
and on my return homo irom a trip I
gave him a few of the taolets one Sun
day morning when he had complained
of hoarseness. He was delighted with
their effect, removing all huskiness in
a few minutes and making tho voico
clear and strong.
"As tho tablets are very pleasant to
the taste, I had no difllculty in per
suading him to uso them regularly.
"Our family physician told us they
were an antiseptic preparation of un
doubted merit and that he himself
had no hesitation in recommending
Stuart's Catarrh Tablets for any form
of catarrh.
"I have since met many public
speakers and professional singers who
used them constantly. A prominent
Detroit lawyer told me that Stuart's
Catarrh Tablets kept his throat in fino
shape during the most trying weather,
and that he had long since discarded
the uso of cheap lozenges and troches
on the advice of his physician that
they contained so much tolu potash
and opium as to render their use a
danger to health."
Stuart's Catarrh Tahlets are largo
pleasant tasting lozenges composed of
catarrhal antiseptics, like Red Gum,
Blood Root, etc., and sold by druggists
everywhere at 50 cents for full treat
ment. They act upon the blood and mucous
membrane and their composition and
remarkable success has won the ap
proval of physicians, as well as thou
sands of sufferers from nasal catarrh,
throat troubles and catarrh of stom
ach. A little book on treatment of catarrh,
mailed free by addressing F. A. Stuart
Co., Marshall, Mich.
President Roosevelt on January 19
.sent to the senate the name of Cap
tain Henry E. Palmer of Omaha to
succeed Joseph Crow, the present
postmaster at that place
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