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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Nov. 26, 1905)
TI1E OMAnA ILLUSTRATED BEE. Annual Fat Turkey - I "turk'-y man," ho snds a lus- " I I VI.... . ,. in h.nllL I dont of the fnited rir(cs, will have a 'anty number from whlrh to rhoose tills full. Mr. Vose is a turkey broker ani middleman, r.ither than a turkey grower, handling a large porpor t Ion of all the birds that are raised within a radius of ten or a dozen miles from his home In years (tone by the flocks of the neighborhood have yielded many hundreds of turkeys, but for the last few seasons the numb r hns been a diminishing quan tity. The turkey business In southwestern Hhode Island and southeastern Connectl ( ut has been pretty pearly ended. The tur key has a precarious life from the moment of his hatching. He Is a delicate creature, much harder to raise than chickens or any other barnyard fowl. He Is a natural roamer, beside, and his Itinerant Instincts carry hlin afield. Into all sorts of dangers. A mother turkey, convoying a large family through the brambles of an upland pasture, sometimes finds, when she gets back home, that ons of her charges Is missing. The chances are that he has become entangled In the tall grass, and, being unable to extri cate, himself or make his busy parent hear, has perished miserably at the outset of Ms career. If the turkey survives the perambulatory perils of his youth he may be attacked by the Insidious "blackhead," a disease against which there Is no known safeguard. At the Rhode Island College of Agriculture and Mechanic Arts In Kingston a scientific study of the malady Is on foot, and It Is hoped that some means will eventually be found to combat It, but thus far no ade quate remedy has been devised. In an en deavor to strengthen the turkeys and make them better able to withstand the rav ages, however, a series of Interesting inter breeding experiments Is now In progress. Turkeys from the south and southwest have been purchased for the purpose of crossing them with the native Hhode Inland bird. The hybrid turkey, It Is expected, will bn stronger and better than the pure Rhode Island breed, though for that matter there have been so many Infusions of foreign blood before that the Rhode Island turkey Is really no more a "pure" bird than the surviving Narragansett Indians are a race untainted by the admixture of any oilier train. A Itegnlar Custom. Mr. Vose lives nesr the railroad station In Westerly. He has been sending turkeys to the White House ever since General Preparing DW is the inexperienced house H m keeper to select a good turkey and secure its appearance on her table Juicy, tender and brown, as a self-respecting Thanksgiving should be? Answer is made Oregonlan by Miss Lillian E. tuitiey In the Tingle, professor In the Portland School of Domestic Science. Miss Tingle says: The houiekeeper should choose a nice plump bird ten pounds is a useful size with smooth, dark legs; soft, loose spurs and full breast, with pliable cartllegu at the end of the breastbone. It will probably be sent home ready drawn, but It is well to assure yourself that the kidneys (lying close to the ribs In the hollow of the back) have been removed with the rest, as these, often left In by careless cooks, tends to Impart a disagreeable flavor. See that the oil bag in the tail is also removed, as this will give a strong taste to the gravy. Re move any pin feathers with a small knife and singe off the hairs by holding the bird over the gas ring or a roll of blazing paper. Somo people pour a little alcohol over It and then apply a light, holding It carefully over the sink. Wash the outside very thoroughly with water in which a' little cooking soda has been dissolved. Next cut off the head, slip the skin back from the peck, remove windpipe and crop, 1 not already removed: cut off neck close to the body, put It into cold water and reserve It for the gravy stock. If the crop and windpipe were removed by the marketman, there will probably be a gash in the skin which will have to be sewed up. The bird should be sent home with the feet left on. Cut through the skin about two Inches below the leg Joint; bend the -leg at the cut over the table edge and break the bone. Then pull out the ten dons one by one by twisting a small skewer under each, or use a regular tendon puller. Be careful not to cut any deeper than the skin, or the tendons cannot be removed, and will render the drumstick hard in the rousting. Dip the broken ends of the legs into boiling water to removo the outer skin. These ends afford more length for tying when you come to the trussing, pre vent ths teg meat from shrinking unduly from the bone and can be removed after cooking, leaving a clean, unburned Joint. Save the feet; later they can be scaled, and have the outer skin removed, then they will help to give body and gelatinous smoothness to the gravy. Wipe the tur key Inside with a clean wet cloth. If any unpleasant odor Is perceptable, rinse quickly in warm soda water, then In cold water and wipe dry. Now put It Into a bowl and Insert the stuffing by spoonfuls at the neck; fill out the breast plump and even; draw the flap of neck skin down and fasten It with a stitch or two on the back. Put the re maining stuffing into the body at the other opening; sew up the opening, or, if the body is not full, fasten It. with a small skewer. Remember to leave room for expansion if the dressing Is of a kind that swells tone made with cracker crumbs, for instance). Sometimes two kinds of dressing are used for a large turkey. Neat trussing is necessary for a good final appearance and to prevent dryness. Turn the tips of the wings backward and under the body, fastening them in place with trusting needle and string or a skewer. Draw the thighs close up to the body, pressing them downward on the table, secure them in this position by passing a trussing needle or skewer itralght through both, tie ends of legs on fill No woman who uses ''Mother's Frlenl" need fear the suffering and danger incident to birth; for it robs the ordeal of its horror and insures safety to life of mother and child, and leaves her In a condition more favorable to also healthy, strong and n -, good naturei Our book pnfm'Tfnn! "Motherhood," is worth I J In its weight in gold to every UUUVL U UU woman, and will be sent free in plain envelope by addressing application to lr ad field Regulator Co. Atlanta, Ca. Grant was president and. If be wished to follow the practice of foreign dealers In this, that and the other commodity, he might appropriately sign himself the pur veyor of Thanksgiving che-r to the chief magistrate of the nation. There tan be no doubt that the president and his family appreciate the dlkate attention they re ceive at the hands of the Westerly man. The turkey is always the best that Mr. Voe can find anywhere within the borders of Westerly or Its neighboring towns. The presidential turkey Is not always a Rhode Island bird. Ijist year the one that was sent to the White House and elicited a pleasant note of thanks from Mr. Roosevelt was raised on the farm of Charles B. Palmer In the tdVn of Btonlngton, Conn., about three miles northwest of Stonlngton Rorough. Mr. Palmer has a reputation for taking good care of his flocks and it Is probably because he does exercise such constant watch over them that he raises some of the flnvst birds to be found any where In New England. Money In Torkeya. Another farmer speaking of this the other day said: "There are mighty few people that would take the pains he does. I guess he puts alout as much Into his turkeys as he gets out of them." Yet Mr. Talnier says there Is money In turkeys If you are careful of them, i'liey require un remitting watchfulness, that is all. And fortunately, the blackhead has never given him any trouble. Mr. Palmer's method of raising turkeys begins with the fall before, when he saves over a torn turkey and ten hen turkeys for the succeeding season. If the total egg product of these lions was hatched the result would be a flock of JOO or 400 young birds, but half that number suffices for Mr. Palmer's wants. The youngsters are born In April and May, and during the first ten weeks of their life are daintily reared on crackers and milk. The crackers come by the barrel from New London, Conn., being of the same quality that Is purchased for table use, except that they are in fragments. They are the broken bits and odds and ends which the manu facturers cannot sell to the usual grocery trade. These pieces and crumbs of crack eis are mixed with milk and fed to the young turkeys every morning. Then for most of the day the birds follow their mothers around the farm, roaming where they will, picking up grasshoppers, crickets and other delicatessen of the fields and swamps. Thanksgiving Day Dinner each side of the tall. Place the trussed turkey In a roasting pan und spread breast, legs and wings with one-third cup butter nnd one-fourth cup flour well salted and rubbed together. Thick sour cream is also good for this purpose. Protect the breast with a sheet of fat pork (called a barde), slit at inter vals. Very large turkeys are sometimes steamed a while before baking. Another way of preventing dryness of the breast meat is to use a roasting saddle, and cook the bird breast downwards, or a cov ered roaster may be used. Now sprinkle a very little flour on the bot tom of the pan and put It into a hot oven. When the' flour begins to brown, reduce the heat and add a little water. Baste often with water and butter at first; later with fat from the pan, and dredge with flour occasionally, unless the double pan !s used. Turn, If necessary, so as to brown It uniformly. If the turkey is cooking too fast protect it with buttered paper and re duce the heat. Long, slow cooking is necessary. Three hours to three and a half hours at least will be needed for a ten pound turkey. It is cooked when it is a good, even brown, and the thigh looks as if it would easily separate from the body. Remove it to a small pan, and keep warm while you make the gravy. The water should have wholly evaporated from the pan; pour off all but two tablespoonfuls of fat; set the pan on the stovo and stir In two tablespoonfuls of dry flour, add salt with discretion, scrape all the brown glaze from sides of pan and brown the flour; adl the liquor (two cups) In which the giblets have been cooked (together with neck, feet, a few pepper corns, a clove and half an Inch of thin yellow lemon rind). Allow It to boll up, season with pepper and salt to taste; strain If necessary and add a few drops of caramel or "kitchen bouquet" If the color Is too pale. It should be a rich brown, not too thick, and free from grease Thanksgiving HANK8GIVING day, coming with the regularity of a movable feast, is peculiar to the I'nlted States. Although it must be proclaimed by the president or governor, and usually by both, and the time of year ajid the date Itself are left to their Judgment, so strong is the custom that the calendars for next year have denoted the day far ahead of any proclamation. On the last Thursday in November the figures are printed In red. The banks know It will be that day, although there is nothing but precedent to establish it; business men knuow it will be a day of thanksgiving and never stop to reason why. The schoolboy, the foot ball enthusiast, the farmer, the poulterer, all know Thanksgiving day Is the lust Thursday in November. As a generally observed national holiday Thanksgiving day is barely 60 years old, yet its history Is in a measure of much greater antiquity. Like many another cus tom, we owe this to those stern Puritans who "separated" and came to Massachu setts bay to make a lasting impression upon the social life of the new world. The history of the first Thanksgiving day in the Massachusetts plantation has been va riously given. In lol'l, it Is said, a day of thanksgiving was observed In acknowledg ment of the Pilgrims' first harvet In Amer ica. Those were trying days for the colonists. The winter was one of great severity and And many other painiul and serious ailments from which most mothers suffer, can be avoided by the use of MOtMrt Frteii. This great remedy is a God-send to women, carrying them through their most critical ordeal with safety and no pain. speedy recovery. The child is jTjuULjIjvJ for the "Over on Kilos Williams' farm." said Mr. rainier, "you can lind any number of crick ets, but on this farm the turkeys have cleaned them out." They are good scaven gers and It seems a pity they cannot be trained to hunt the disagreeable mosquito. Much has been said about their grasshop per diet, and the story haa gone the rounds that some farmers give to them a regular grasshopper menu, though Just how the grasshoppers are provided by these thoughtful agriculturists Is not stated." Knemlra of Grasshoppers. As a matter of fact the turkeys do eat a good many grasshoppers, but they catch them for themselves. There Is an aged man In Westerly, now In his Wth year, who has an Interesting theory about turkeys and grasshoppers. Ha says: '"I used to raise turkeys, but I gave it up years ago because there wasn't any money In It. The blackhead got into the flocks and I was sheer discouraged. But I'm going to raise another flock next year. Tou see, when turkeys were so plentiful they ate the grasshoppers all up, but now that no body raises turkeys the grasshoppers have begun to come in again. So long as there were lots of grasshoppers you didn't hear anything about the blackhead. I believe the grasshopper is an antidote for the disease." After Mr. Falmer has fed his birds on crackers and milk a diet which he says ."is good enough for anybody" for the space of two months and a half, he begins to give them oats and corn. He has lost thirty turkeys this year, so that his flock at the present time numbers 120,. and to feed this number of hungry mouths takes two bushels of grain . every twenty-four hours, in addition to the Insects which the turkeys find and put to their own good use. They are very fond of oats, and toward the end of their autumnal career they can have Just as many as they will eat. Shortly before Thanksgiving the turkey raiser "soaks the oats to "em," as one fanner said the other day. "They don't eat as greedily as a hen does," he added. "They will come around when you throw out the grain and eat a little and then walk off to forage around the fields. Then they'll come leisurely back and eat some more. But they get their fill in the long run. Trust them for that." Turkeys are pugnacious. The other day the writer watched two young ones fighting as stubbornly as u pair of bulldogs. One of them had grabbed the other by the neck and lumps. The giblets may be chopped and added, if liked. Remove all strings and skewers from the turkey, place It breast up on a hot platter, slip paper cut let frills on the leg bones (or use tiny red apples), and garnish as your fancy dic tates, remembering to have mercy on the carver and leave him room to operate com fortably. Garnishes often used are parsley, slices of lemon, curls of bacon, celery tips, stuffed browned onions, cubes of sweet pickle, fans of tiny sour pickles, tiny sau sages, cubes of Jelly placed in halves of pickled peaches, etc. A simple garnish is In better taste than a more elaborate' one, besides being more convenient for serving. Below are two suggestive, menus for an ordinary Thanksgiving dinner: I. OLD STYLE. Clam broth. Buttered crackers browned. Roast turkey. Chestnut dressing. Giblet sauce. Dressed celery. Baked ham. Pickle peacheds. Mashed potatoes. Squash. Cauliflower (Dutch sauce). Raisins In cider Jelly. Open apple pie. Pumpkin pie. Fruit. Nuts. Coffee. II. OLD STYLE MODIFIED. Raw ovsters. Boston brown bread sandwiches. Roast turkey with savory bread dressing. Brown sauce. Cranberrv sauce. Sausage cakes or curls of bacon. Browned potatoes. Stuffed onions. Creamed Brussels sprouts or turnip cubes. Pickled figs. Lettuce, npple and celery salad. (French dressing). Individual pumpkin pies. Quince Jelly tarts.' Ice cream In red apple shells. Small cookies. Fruit. Nuts. Coffee. A final word about the stuffing for the turkey. Each individual has his or her own particular preference, but whatever it Is, let it be plentiful and let it not be soggy and heavy. Heaviness is due some Day and Its scarcity. The ceonlo. we are oualntlv told. "were necessitated to live upon, clams and mussels and ground nuts and acorns, and these got with much difficulty In the win ter time. People were very much tired and discouraged, especially with the last batch of bread in the oven." Wlnthrop had early In the preceding July sent the ship Lion to England for a cargo of pro visions, but after an interval of many months the ship was not forthcoming. On February 6, 1631, while the governor was giving "the last handful of meal in the barrel unto a poor man distressed by a wolf at the door, at that Instant they e.pied a ship arrived at the harbor's mouth, laden with provisions for them all." A fceneral last day had been previously appointed, but the arrival of the Lion, bearing this sorely-needed relief, changed their mourning into Joy, and, as Wlnthrop records In his Journal, a day of thanks giving was held in "all tho plantations." Franklin haa left an interesting account of the origin of Thanksgiving in America, which is not without his humorous touch, and which, like most of hla similar writ ings, is perhaps nut as veracious as It might have been. "There la a tradition," he wrote, "that In the plantations of New England the first settlers met with many diftioulties and hardships, as is generally the case when a civilised people attempt establishing themselves in a wilderness country. "Being piously disposed, they sought re I lief from Heaven by laying their wants and distresses before the Lord in frequent stt days of fatting and prayer. Constant meditation and discourse on these subjects kept their minds gloomy and discontented; and, like the children of Israel, there vera many disposed to return to that Egypt which persecution had induced them to abandon. "At length, when it was proposed In the assembly to proclaim another fast, a farmer of plain sense rose and remarked that the Inconveniences they suffered, and concerning which they bad so ofUn wearied Heaven with their complaints, were not u great as they might have expected, and were diminishing every day as the colony strengthened; that the. earth began to re ward their labor and to furnish liberally for their substance; that the seas and rlv- trs were found full of fish, the air sweet. the clln.aie healthy and. abova all. that they were there ia the full enjoyment of liberty, civil and religious; he therefore thought that reflecting and conversing on these subjects would be more comfortable. as tending wort to malts Lheui contented President and obtained a vantage hold, and to this hs clung as if Ms life depended upon It. Around the two squawking, excited birds hovered the old father turkey, seemingly anxious to separate them. He did not actually interfere, but the moment that the bird with the vantage grip let go he grabbed him in the same way and gave hi in some good solid punishment in his own coin. It was all very amusing to the bystanders, who thought that young Mr. Turkey was getting Just what he deserved. Decreased FIopVs. James E. Lord, who lives on the Mystlo road, Connecticut, has a few turkeys which he keeps for breeding purposes. Chief among them Is the prize winner of the Bos ton roultry show In 19u2, the greatest poul try exhibit ever held. This proud bird weighs 44 pounds and is a beauty of the National Bronze breed. ' Ha came from Illinois. Mr. Vose will ship many hundreds of pounds of dressed turkeys from West erly before Thanksgiving time, but the total shipment will be small In comparison with that of some other years, and prices will be correspondingly high. Ths farmers will get 30 or 32 cents a pound for the dressed birds and the pub lic will have to pay considerably over this for the genuine Rhode . Island product. Rhode Island for poultry purposes, Includes the two Connecticut towns of Stonlngton and North Stonlngton. Those two towns have become the center of the turkey rais ing business In the Westerly district, us Westerly Itself has grown very few tur keys lately. But throughout the neighbor hood not nearly as many turkeys are raised as formerly. Where every other farm might once have had a flock of fifty or seventy-five, few farms now possess more than Ave or ten. B. F. Williams of Mystic has some seventy-five, and other farmers in the neighborhood are raising twenty-five or thirty each. Mr. Vose keeps a close watch on all the flocks of the vicinity from time to time, and picks the president's bird toward the last of the campaign. There Is no telling as yet where this favored turkey will come from, but certainly "Dick," the pre mier bird of Mr. Palmer's Stonlngton flock, will be a prominent candidate for White House honors. He will weigh 30 pounds dressed, and Is as fine a specimen as one would wish to see. If ho goes to Wash ington Mr. Roosevelt need not be ashamed to nvlte in his best friends to his Thanks giving dinner. Brooklyn Eagle. times to too tight packing, more often to an undue amount of liquid, or the use of too much egg as a binding material In the hope of getting a rich-looking dressing. In bread dressings the best results are obtained by using freshly made crumbs from tho center of a two-day old loaf. In stead of the soaked crusts often employed from motives of economy. Very finely chopped suet for part of the shortening helps to secure lightness, or finely chopped fat bacon or salt pork. Melted butter may be used to hold the dressing together suffi ciently for stuffing purposes; little (or bet ter still) no liquid is really needed with such a dressing, although some people like to add a little sherry; one-fourth cup of melted butter to every cup (level and not tightly packed) of fresh bread crumbs used Is a fairly good proportion. No egg should be added unless the dressing Is to be eaten cold and you want to be able to slice It. For seasoning you have powdered sweet herbs or "poultry seasoning," chopped paisley, chopped green peppers, chopped giblets, grated lemon rind, mace, nutmeg, pepper, salt, ground cinnamon to select from and combine according to Individual preference; sage Is unsuited for turkey keep that for goose, tamo duck or pork. A little onion Juice may be used If liked, but not enough to give a decided Impression of onion. Oyster dressing Is considered best by many. Since long cooking tends to spoil the oysters, the turkey Is often roasted without them and simply accom panied by scalloped oysters. Chestnut stuffing (with or without finely minced veal) Is very excellent, but the large French chestnuts must be chosen or It will be too troublesome to prepare. A rich force meat (of pork and veal sausage meat) Is sometimes used at the breast end, while the rest of the bird Is filled with some form of bread stuffing, a method which I personally prefer to any other. Part in History with their situation and that it would be more becoming the gratitude they owed tho Divine Being If, Instead of fast, they should proclaim a thanksgiving. "His advice was tuken, and from that day to this they have in every year ob served circumstances of felicity sufficient to furnish employment for a thanksgiving day, which is therefore constantly ordered and religiously observed." While Thanksgiving day prospered In New Englund, It was not until the time of tho Revolution 'that it became general. Then a day of national thanksgiving was annually recommended by congress. As we now have it, the festival dates from 18S1, when President Lincoln issued a proclamation for setting apart the last Thursday In November of that year as a day of national thanksgiving. In nls proclamation Lincoln said: "It has pleased Almighty God to prolong our national life another year, defending us with His guardian care ugalnst unfriendly designs from abroad and vouchsafing to us In His mercy many and signal victories over the enemy who Is in our own house hold." Each succeeding president of the United States has annually proclaimed a thanks giving day, and this Is generally followed by similar proclamations by the governors of the various states. Give Thanks, 0 Heart! Ldwln Mark ham In the independent. ' ?,v.e. ihar'k' eart. for the high souls liiat point us to the deathless goals r all Hie courage of their cry That echoes down from sky 10 sky; 1 iiaiiksttiving tor Ilia armed seers And heroes called to mortal years bouis that have built our faith In man. And lit me ages as they ran. Lincoln, Maxzini, Lamennais. Living the tiling that others pray; roinwell. St. i runcis and the rest, Bearing the God-tire in ths breast i nese re the sons of sacred Haines, 1 heir blows marked witn tne secret name: llie company of suuls supreme. The coiiseripts of the inignly dream. Made of Unpurchaseable stuff ihey went the way when mays were rough They, wiien the traitors had deceived, I lt-id thu long purpose and believed; I'ljcy, when the face of Ood grew dun. H-id tnro' the dark and trusted him Brave souls Una fought the mortal way And fell that lalth could not betray. Give thanks for heroes that have stirred Earth Hh the wondvr of a word But all thanksgiving for th br. d Who have bent destiny with deed - Souls of tlie high, heroic birth, 8.. ills sent to mm the shaken earth. And then called back to God again To make, lieavcu jotsible lor men. , Special Thanksgiving Festival (Continued from rage One) although In 1SS a synagogue, probably built several years before, was holding services. One of the great American merchants cf the eighteenth century was Haaman Levy, who traded with the Indians and from whom John Jacob Astor first acquired his experience In tho fur trade. The Jews of New York, however, were not on a polit ical footing of equality with the Christians up to the revolution, and only by the first constitution of the state of New York, adopted in 1777. were they put on equality with other citizens with full religious lib erty. The Jews also settled In Maryland and In Pennsylvania, as well as in Georgia, and the Carolines. In 1816 Charleston num bered only 900 Jews, then the largest Jew ish population of any city in the United States, and today It has about 2.000, al though a proportion to the total smaller than in 1S16. The part taken by the Jews in the War of the Revolution, especially in rendering financial assistance to the government, was very considerable, and no small num ber served In the ranks with the troops In the field. The same is true with reference to the war of 1812 and the Mexican war, and in the war of th rebellion the Amer ican Jews took a prominent part. New Tork alone an tho union side furnished 1,098 Jewish soldiers and, according to fig ures complied by Simon Wolf. 7.S84 Jewish soldiers served In the union and confeder ate armies during the civil war, though there were at that time only 160,000 Jews In the country. In tho Spanish-American war more than 4. 000 Jewish soldiers served In the American armies, and the claim Is made that the first man to volunteer was a Jew and the first to be killed In battle was a Jew. The Jews have taken prominent part more than commensurate with their num bers In American politics. Quite a number of Jewish congressmen have served In the lower house of the national legislature and five have been honored with seats In the United States senate, namely, Judah P. Benjamin of Louisiana, David L. Tulee of Florida, B. F. Jonas of Loulslann, Joseph Simon of Oregon and Isidore Kayner of Maryland. They have also been numerous on the bench and In the diplomatic service. Jewish activity has, perhaps, been more pronounced in finance than elsewhere. Dr. Peters declares that "the Jew In finance Is invariably a creator and not a puller down." Many of the great fortunes which have been made, notably In America, have been made by wrecking railroads and other established Industries, but the Jews, with comparatively few exceptions, have made their money as manufacturers, bankers and merchants. About three years ago the Jewish World published a list, so far as could be ascertained, of the names of Jews who ranked among the millionaires In all, some 115 Jews had reached the million mark out of about 4.000 millionaires throughout the states. The number hns Increased rapidly within a few years and estimates range from 150 to 175 Jewish millionaires In the United States today. The credit of Jewish financiers also ranges high. The declaration made by former Mayor Strong of New Tork, at a meeting of the Associa tion of Credit Men in New York, Is often quoted. He said: "I have lost less money selling goods to men who are not worth anything than in selling goods to wealthy concerns. I have a case in mind of one who began buying on credit of me one case of goods. In two years his credit with us amounted to M, OfW. He was a Jew.- In sixteen years he divided $250,000 with his partner. I am about one-fourth Jew, myself that Is, I have more faith in Jews paying than I have In Gentiles doing so. We have lost four times with the latter to one 'of the former, and of Jews who failed ten have paid 100 cents on the dollar to one of the Gentiles." In tho arts and slcences the Jews In America are not as conspicuous as Jews in Europe, which Is explained by their more recent efforts along these lines. Dr. Peters' book mentions the most notable names In the various culture fields. Among the writers of verse are Emma Lazarus, Penlnah Molse, Miriam del Banco, Nina Morals-Cohen, Cora Wilburn, Dr. S. Solis-Cohen, Mary Cohen, Rcbekah Hyne mnn, Felix N. Gerson, Milton Goldsmith and Morris Rosenfeld, tho Ghetto poet. Among the novel writers are Leo C. Des sar, Herman Bernstein, Ezra S. Brudno, Alfred J. Cohen, the dramatic critic, bet ter known under the non de plume of Alan Dale, and Mrs. Annie Nathan Meyer, one of the founders of Barnard cbllege the first women's college In New York City. Among the drumatlsts are Mordecal M. Noah, Samuel B. Judah, Jonas B. Phillips, H. B. Somner, David Belasco, Sydney Ros enfeld and Martha Morton. Among the actors are Samuel Bernard, David War field, Louis Mann, Joseph Weber, Lewis Maurice Fields, Joseph P. Adler and Herr mann, the prestidigitator; among the actresses, Bertha Kallsche, Clara Llpman, Anna Held, Minnie Seligman and Victoria Maud Pelxotto; among the musical conduc tors, Sam Frauko, Nahan Franko, Alfred Hertz, Dr. Leopold Damrosch, Walter Damrosch. Among the newspaper editors and pub lishers are Joseph Pulitzer, "The World," New York; Adolph S. Ochs and George W. Ochs, "Tho Times," New York, and "Pub lic Ledger." Philadelphia; M. H. De Young, "Chronicle," San Francisco; Ed ward Rosewater and his son, Victor, Omaha "Bee;" Fabian Franklin, the "News," Baltimore, and William Frlsch, the Baltimore "American." Among the painters are Henry Mosler, Max Rosenthal and his son, Albert; anions' the sculptors, Moses J. Fzeklel. Charles H. Israels, Leopold Eldlitz, Dankmar Adler and Arnold W. Brunner. Among the educators ere Maurice Bloom field and Jacob II. Hollander of Johns Hopkins; E. R. A. Seligman, Adolphe Cohn and Richard Gotthell, Columbia; Charles Gross, Harvard; Morris Jastrow, Univer sity of Pennsylvania; Jacques Loeb and Max L. Margolls. University of California; Isldor Loeb, University of Minnesota; Joseph Jastrow. University of Michigan; Max Winkler. University of Michigan: Adolph Werner, College of the City of New York, and Abram S. Isaacs, Univer sity of the City of New York; Prof. Mich aelson, Julius Stieglltz. Ernest Freund, Julius M. Mack. S. H. Clark and Enill Q. Hirsch of the University of Chicago. Statistics of Jewish population of ths United States Indicate a steady growth. At the time of the revolution there were about 700 Jewish families; in 1S18 an esti mate of Jewish population placed the num ber at 1.000, and in 1826 at 6.000. The Amer ican Almanac in 1140 gives the number 15.00ft, while a history of the Jews, pub lished In 1K18, puts down BO.OoO as the num ber of Jews In the United States. At the time of the civil war there were about 150, 000 Jews In this country. The figures com piled for 18S0 place the number at 271.064 and In 18S8 at 4fl0.ooo. The American Jewish Yearbook for 1 gives the number at I, 253,21J. Gn.dsGurcd QUICKLY 'Quinine) brrakt up,itli la the bead In a tern tiours l-ts no bad sf ler ertccia like Qulnliia Pre piirsUona. I LHjcs the work n.ilru: fcJtjy uei a boi tod.v f ium n,r drug ' Ann for the (nuua l olorod Box '" see tnsl the lbW reads ranomo-LATf LkC0NTAIN9 NO QUININE? Ok Stove Repairs Furnace Repairs Water Fronts A few days ago ie shipped to Ohio a furnace flropot weighing over 700 lbs.; to West point, N. Y., a la. Re per cent of the repairs used In that celebrated military school; to California, Mexico, Canada, Ha waii and as far as the Philippine) Islands we ship repairs. A short time ago we received a letter from a man In Buffalo, N. Y., ordering a small piece of repair for a stove originally made In Buffalo, and the manufacturers are still there. We did not take advantage of this thoughtlessness, but referred him to the Buffalo dealer. Are you from "Buffalo," hunting all over creation and waiting days and weeks for repairs, when they can be had by telephoning 960 7 Our Inspectors are at your service. We have a plumber for water connections, furnace men and repair men to do your work. Omaha Stove Repair Works 1206-1208 Douglas Street. Telephone 960 ROBERT UHLIO, Pres. HUGO BClfMIDT. V. Pres. , i - i . A n . H . 1.1" II (Mi t ... - E. J. DAVIS, THE SAFE MOVER, hoisting four tanks on a tcwer 60 feet high, gin pole 90 feet Mgh, tanks 13 feet long, 6 feet through, weight 4,000 pounds. Ihese tanks were erected at Sixth and Leavenworth streets. HOME VISITORS' RATES A chance to visit your Thanksgiving with old friends once more? Tho Illinois Central makes this possible by offering exceptionally low rates for the round trip, as shown below, with 21 day limit. Toronto, Ont 9H5.S5 Indianapolis, Ind 928.20 Louisville, Ky $26.00 Detroit, Mich Buffalo. N. T $83.00 Salamanca, N. Y 988.70 Cleveland. O 928.83 Columbus, O 98.18 Correspondingly low rates to nearly all points in the above states. For full particulars call at or write SAMUEL DISTRICT PASSENGER WHY NOT? Have your rl,i'i'bl"tf and heating- done ly competent men. We cheerfully give rsti rnutis und guarantee our work to give en tire putlffiu tlon. 'Phones No. 19-, 46u6 and Ked-67TS. D. W. I1 UOKO and WESTER HEAT. IMi CO., 910 Farnam Street. OMAHA. Slierniuc's La Grippo Cough byrup IS WELL NAMED. It was first compounded when the scourge was at Its worst '89- M. It has proved its efficiency thousands cf lines. 1 here may be othsr rniedles for a i'.n.pie cmiffh. I.A QRIPPK COl'OH 1H DIFFERENT. This syrup quins at once and stops tost tickling In the throat. F1KKT DOHI RELIEVES. BAWI'LK FKEK Bottles i. c and too. For chronic cases, pints, SI. 60. Mads and sold by Sherman & McDonnell Drug Ct. Car. ltb Dodsa St a., Omaha. Call Us by 'Phone Wbenerer you wgnt something call Tbons 2M tnd msk It known through a Be Want Ad. GEO. A. WILCOX. Tress. C. M. KATON. Sec y. V VIA Illinois Central R.R. The Date, November 27th old home. Why not spend fej Cincinnati, 0 927.83 Toledo, 0 925.70 Pittsburg, Pa 981.00 Wheeling. W. Va 931.70 Springfield, 111 917.45 Kankakee, 111 918-00 Bloomlngtoa, 111 918-03 Decatur, 111 917.00 1402 Farnam Street, Omaha, NORTH, AGENT, OMAHA, NEB. Ufie Best of Everything The Only Double Track Railway to Chicago 25 Per Cent Than the one way fare for round trip tickets Nebraska, Wyoming, Tho Black Hills, and Many South trn Points. Nov. 7 and 21. t i City OfflcaB 14011403 FARNAM ST. OMAHA til. stasi v