THE BEE: OMAHA. WEDNESDAY. SEPTEMBER 12. 191Y
sieto
0
Jy MELL1F1C A-Sept. 11
Women Wish to Hear Business Not
Parties.
"These women-folks aren't the
same as they used to be," exclaimed
"one bewildered member of the en
tertainment committee, for the big
building owners and managers con
vention now meeting in Omaha. "For
merly we only used to plan how we
could entertain the women who ac
companied their husbands to the con
ventions. We would arrange lunch
eons and teas and theater parties and
were satisfied the women were hav
ing a good time.
"This year the women don't care
so much for the entertainments we
have planned for them. They'd rath
er attend the business sessions of the
conventions. Why, we almost have
tto 'shoo' them out of the convention
hail to go' and have a good timet
"And such an intelligent interest
as they have in building management!
You neer saw the equal," and the
busy committeeman hurried along.
Whether the change is a reflex of
the war or merely an indication of
the development of the feminist move
ment it is hard to say. Perhaps wom
en are becoming seriously interested
in the business of their husbands, with
a view to taking over its management
if the men are called to the colors.
tained at an elaborate reception at the
Blackstone this afternoon. Tea was
served in the Oriental room, which
was decorated in brilliant autumn
flowers. Pouring tea at different ta
bles were the following Omaha hos
tesses: Mesdames Ernest Sweet, Dean
Glover, Edwin Jewell. Howard Loom
is, Byron Hastings, E. M. Slater and
W. R. McFarland.
Tonight the visiting women will
accompany the men on a tour of of
fice buildings, when candies and flow
ers will be dispensed at several build
ings. Wednesday an automobile
drive in the afternoon and a djnner
dance at Kappy Hollow club are
planned for them. A large movie
party at the Sun and box parties at
the Orpheum in the evening occu
pied Monday.
Ritlog-Carruthers Wedding.
The marriage of Miss Mildred Car
ruthers and Mr. Peter A. Ritlog will
take place Wednesday morning at 9
o'clock at St. Bernard's church in
BenSon, Rev, Father Buckley officiat
ing. The ceremony will be followed
by a wedding breakfast at the home
of the bride's parents, Mr. and Mrs.
E. W. Carruthers.
Miss Stella Krupski and Mr. Louis
Chappell will be the only attendants.
The bride will wear her go-away
suit of dark blue with a purple hat
and will carry brides' roses. Miss
Krupski will wear a brown suit, pur
ple' hat and carry sweet peas.
The young couple will go ,on a
wedding trip to St. Paul and Minne
apolis and on their return will be
at home with the bride's parents.
Wedding Indefinite.
Whether the wedding of Miss
Helen Scobie, daaghter. of Mr. and
Mrs. J. R. Scobie and Mr. Alan Mc
Donald would take place today as
planned was undecided, depending on
Mr. McDonald's health, this after
noon. .
The wedding of these prominent
young people was to be a very quiet
ceremony, this afternoon, but Mr. Mc
Donald has been ill this week at the
home of his parents, Mr. and Mrs.
John McDonald.
At Happy Hollow Club.
Happy Hollow club will be gay to
night for the special event, the cab
aret dinner-dance which promises to
be one of the most enjoyable parties
of the year. Mr. and Mrs. Howard
Goodrich will have as their guests:
Messrs and Mesdames
A. C. Hartman, J. L. Hlatt,
L. M. Platner.
Dr. and Mrs. Lynn J. Putnam.
At one table will be Mr. and Mrs.
W. H. Dale, Mrs. Nancy Moore, Miss
Henrietta Rees, Miss Edith Hamilton,
Captain James Prentice, Mr. . V. C.
Bennett and Mr. J. J. Boucher. Kilar
ney roses arranged is a low bowl will
be the decoration.
Other large parties will be enter
tained by Mr. and Mrs. C. C. Belden,
who will have twelve guests, and Mr.
'and Mrs. Joseph Polcar ten. Parties
of six will be entertained by Lee
Huff, J. W. Elwood and W. E.
Rhoades. Harold Johnson, Guy Lig
gett, I. A. Medlar, W. W. Hoye. L.
C. Gibson, Halleck Rose, E. H. Link
hart, L. V. Nicholas, F. C. Aldous, W.
C. Ross, Charles Sherman, Dr. Quig-
ley, M. D. Cameron, Don Lee and J.
A. Linderholm. '
Mrs. W. C. Ramsey entertained her
bridge luncheon club at the club
today.
Mrs. E. H. Ward has reservations
for twelve and Mrs. T. F. Paulsen for,
. live on Thursday,
i , Members are looking forward to the
" married folk's dinner-dance Thurs
day evening. Heretofore only old-fashioned
dances have been the rule,
waltzes and two-steps on this night,
but the younger married couples have
protested against this arrangement, so
the management promises one-half of
the evening to be given over to the
newest dances as well.
WILL ENTER SMITH COL-
LEGE THIS FALL.
Events of the Day.
Miss Margaretha Grimmel enter
tained twenty-five girls of the school
set at a knitting party in honor of
Miss Adelaide Moore of Chicago,
guest of Miss Evelyn Ledwich; Miss
Dorothy Balbach, who leaves soon
for Principia, and Miss Ruth McCoy,
uJio enters Smith college. Miss Bess
Ritchie of Idaho Falls, guest of Miss
Marion Weller, another honor guest,
was suddenly called to Galesburg this
morning, but will probably return be
fore srrmnl nnens. The functions at
vhich Miss Ritchie was to be anj
if ft
.':': :::;::x::':':':;:t:::-:o&S;"::: -y'y'':
RED CROSS CANTEEN
OPEN AT FORT OMAHA
New Instructions Issued to Lo
cal Chapters Regarding the
Making of Surgical Dress
. ings and Suplies. '
The Canteen at Fort Omaha, the
Red Cross refreshment unit, will be
j ready to serve soldiers and govern
ment employes Wednesday, according
to Mrs. Luther Kountze, chairman
of the committee. It will be man
aged along the Harney restaurant
plan and food will be sold at cost.
The building is a frame structure
25x40 feet and has been paid for by
the donations from the following
men: E. M. Andreesen, Frank Jud
son, Gould Dietz, Contractor Wick
ham and the Damon Electrical company.
Uiome Sconomics department
fiJlioJ it Irmn TH Gross SDomestic (Science departments
OMed by lrma Jl. UrOSS Central 0(ih cfekool
RUTH M'COY.
honor guest will be given as pUnned
for the other visiting girls.
Mrs. Sol Degen and Mr?. Henry
Rosenthal gave a luncheon at the
Blackstone in honor of Mrs. G.
Becker of Sioux City, Miss Julia
Hirsch of Cincinnati and Mrs. Gold
of Milwaukee.
On the Calendar.
Mrs. Dwight Williams will enter
tain in honor of Mrs. F. H. Crooks
of New-ark, N. J., who is the guest
of her sister, Mrs. W. II. Head,
Thursday at Happy Hollow club.
Mr. and Mrs. Walter B. Roberts
will give a dinner at the Country club
Wednesday evening. Mrs. J. W.
Richardson entertained a party of six
at luncheon at the club.
Mrs. C. B. Brown will entertain at
luncheon at the Blackstone Friday.
Calls Off Party to Register.
Mrs. Joseph Duffy's luncheon at the
Commercial club for her guest, Miss
Helen Duffy of Los Angeles has been
postponed because the hostess is too
busy with her duties as Eighth ward
chairman for woman's registration
day.
Mrs. Duffy's precinct captains in
clude Mrs. Max Moshier, Mrs. Wil
son, Mrs. Rouse,' Miss Minnie Arkin,
Mrs. Samuel Nathan, Mrs. J. L. Pax
ton, Mrs. A. H. Bigelow, Mrs. Sidney
Smith, Mrs. H. W. Lloyd. Mrs. Willis
Crosby and Mrs. S. Ravitz.-
Here and There.
Mr. and Mrs. Charles F. Weller
have returned from Weller, Colo.,
where they spent the" 6ummer, and
are now at the Blackstone. They
stopped at Colorado Springs, Mani
tou and Glen . Erie before coming
home. The Weller expect to go
east the 1st of Cjctober.
Mrs. Harry Sunfield of Clarinda,
la., is visiting her mother, Mrs. Ber
tha Bernstein, for a few weeks.
Mr. and Mrs. H. L. Reed are pass
ing the month of September at Santa
Monica, Cal, a seaside suburb of Los
Angeles.
Mrs. Mark A. Pollack and three
children, who have been visiting Mr.
Pollack's mother and sister, Mrs.
Charles S. Elgutter, for the past five
months, left Tuesday for New York,
where Mr. Pollack will meet them.
They will place their eldest son,
Mark, jr.; in the Tome school, Fort
Deposit, Maryland, before returning
to their home in Havana, Cuba.
Mr. and Mrs. Frank Bacon have re
turned from a five weeks' automobile
tour through the east, where they vis
ited their daughter, Mrs. Walter S.
Penfield, in Washington. Mr. and
Mrs. Penfield accompanied them on a
trip to Pittsburgh. They are now at
the Wentworth hotel, Portsmouth, N.
H., but earlier in the summer were
the guests of Assistant Secretary of
the Navy Ingraham and Mrs. Ingra
ham at Portland, Me.
Make Bandages In Factory.
More than 100 letters were sent out
in the state today to chapters making
surgical dressings, stating- that gauze,
muslin, crinoline and flannel roller
bandages are not to he made In the
workrooms after the material for
those bandages on hand is exhausted.
This is In accord with instructions
from national Red Cross headquarters,
I which say that all of these can be
manuracturea more oneapiy ana rap
idly at the mills. They can also be
shipped direct from the mills to the
warehouses, thus saving the labor of
handling and the duplication of freight
charges.
Chapters and auxiliaries are also
asked to discontinue making fracture
pillows, oakum pads, laparotomy pads,
drains, sponges, small sponges and
one-yard gauze rolls until further no
tice, since they have been eliminated
from the list of standard dressings
of the American Red Cross. If any
of the above mentioned articles are
on hahd they may be sent to the
Omaha chapter unwrapped.
Xew Dressings Manual.
A standard surgical dressings man
ual Is now being prepared and 600,
000 will be sent out from national
headquarters soon. Dr. JohrrA. Hart
well and a committee of surgeons,
nurses and lay workers are preparing
the manual on the basis of the most
recent hospital experiences here and
in the war zone. It is being written
with the design of reducing, the Red
Cross worker's movements to a mini
mum. Miss Rose on Vacation.
Miss Abbie Rose, secretary of the
Red Cross hospital department, is on
a two weeks' vacation at her home in
Earlham, la.
Belgian Division.
A special department . under the
American Red Cross commission to
France to direct all Red Cross activi
ties in Belgium has just been an
nounced in a cable from Major Gray
son M. P. Murphy, head of the com
mission, to II. P. Davison, chairman
of the Red Cross war council. Dr.
Ernest P. Bicknell, formerly director
general of the civilian relief of the
American Red Cross and now deputy
commissioner to Europe, is to be
placed in charge of the work in Bel
gium. Headquarters for the work will
be in Havre, now serving as the seat
of the Belgian government
Complete Hospital at Bligny.
A cablegram from Red Cross head
quarters in France just received by
the Red Cross war council states that
the American Red Cross will proceed
at once to complete the unfinished
building of the tuberculosis sanitorium
at Bligny, twenty miles from Paris.
The completion of the building will
cost $36,000 and the plan is to have
it ready by winter. It will be used by
military authorities during thft war
and revert to the sanitorium associa
tion afterwards.
National Pledge Card
Week to Be Observed Here
"There are 292,000 families in the
state of Nebraska, and our task is to
register 250,000 of these in the na
tional food conservation pledge," said
G. W. Wattles, state food administra
tor, today.
The national pledge-card week will
be the week of October 14. Under
Supervisor of Perishables Monroe a
committee will canvass Omaha and
the state thoroughly during that week
from house to house to get the house
wives and others to sign the pledge
to reduce as far as possible all un
necessary waste in the home and
conserve foods in every possible way.
"This will give every housewife
something definite to do," said Mr.
Wattles. ' The women have all indi
cated their desire to do something to
he,lp win the war. The war will be
won by the nation that can hold out
longest in the matter of food supply.
It will be lost by the side that can
not furnish food for its soldiers."
Butler Would Close Up
The Muny Auditorium
The muny Auditorium is troubling
the city commissioners again.
Commissioner Butler at the morn
ing session of the city council made
the announcement that the Auditor
ium's debt had reached $15,000.
He suggested the salary roll be
trimmed. Among other instances, he
pointed out that a stage carpenter
was receiving $110 per month, for
which he was doing practically no
work.
"I believe we ought to close the
Auditorium up except for some con
ventions that are coming," said But
ler. "We haven't anything coming
and the only money we caT take ir
is a few dollars we might get from
roller skating."
Butler also suggested the basement
of the Auditorium be turned into a
city garage, where the motor vehicles
of all departments could be stored.
After some discussion the matte
was laid over for a week.
Monroe Names Committee
On Perishable Produce
George Monroe, supervisor of per
ishable produce for Omaha under the
Nebraska food administration, has
named his committee, the members
of which will work with him in the
program of reducing waste in the line
of perishables.
The committee consists of T. F.
Sturgess of the Commercial club food
administration committee; J. H. Bev
eridge, superintendent of the Omaha
schools; Mrs. Rose Ohaus qthe Pub
lic Welfare board; Mrs. Harriett Mac
Murphy, student of food conserva
tion; J. J. Cameron, secretary of the
Retail Grocers' association of Omaha,
and Mrs. A. C. Anderson, hca . the
municipal dryinjr work in Omaha.
The committee held a preliminary
meeting and Mr. Monroe went over
the outline of the work that is to be
done.
Arthur Wakeley Lieutenant
In U. S. Ordnance Section
Arthur W. Wakeley, son of Gen
eral Passenger Agent L. W. Wakeley,
of the Burlington, has received ap
pointment as first lieutenant, ordnance
department. He was well fitted for
this scientific department of the army
by his training, having been four
years in the engineering school at
Cornell, graduating in 1911; five years
in the technical industrial work; now
a member of the financial firm of Pa!
Davis & Co., of Chicago; an Omaha
High school graduate. He is unmar
ried and 27 years old, and now a resi
dent of Chicago. This appointment
to the ordnancec department is one
of the highest received by any Omaha
youth! This will give Mr. Wakeley
two sons in the army, as the second
son, Morton Wakeley, is now at the
officers' training school at Camp
Snelling.
Foot Specialist is
Here from Chicago
The Douglas shoe store, 117 North
Sixteenth street, has made arrange
ments to have a foot specialist from
Chicago at that store all this week
to examine feet and give advice on
the correction of foot troubles with
out charge.
This specialist, who was trained
under the personal direction of Dr.
William M. Scholl, has been loaned
to this store by the Scholl Manu
facturing company of Chicago for this
occasion.
One of the important duties of the
specialist will be to instruct the
salespeople in practipedics, the sci
ence of giving foot comfort and cor
recting the cause of foot troubles.
Divorcees Decide to Take
Up the Reins Once More
George Scheller, 40 years old, and
Mary Scheller, 38 years old, obtained
a license to wed in county court.
They had been divorced two years
ago. The couple told "Cupid" Stub
bendorf, marriage license clerk, "they
couldn't live without each other any
longer." The Schellers will make
their home in Sarpy county
The "Whys" of Preserving
Foods.
Long before people understood the
reasons for the spoiling of foods and
the theory of preserving them, they
had stumbled upon very satisfactory
methods of keeping these same foods.
Dried food has been known to many
barbaric tribes; and among civilized
peoples, jams, preserves and pickles
have graced the table for generations.
It remained, however, for the scien
tists ot the last halt century to ex
plain the reasons underlying the age
old processes. The science of bac
teriology has cleared up for the house
wife many things which she has
heretofore taken blindly.
We know now that one of three
tiny forms of plant life may cause our
foods to spoil. Mold spores, or seeds,
may fall upon the food and develop
into tiny plants visible to the naked
eye. So far as health is concerned,
mold is harmless; but the little plant
is an enemy to conservation because
that which it fastens upon is de
stroyed to furnish its food. We know,
though, that bread, or meat, or jelly
that has molded is unharmed below
the layer that is directlv affected.
The next form of piant life that
attacks food is not quite so harm
less. If a yeast spore, or seed, gets
into food and is allowed to develop,
the food works or ferments. The
visible sign of this fermenting is bub
bles of gas rising in the jar of food.
The yeast plant attacks only foods
containing sugar.
The third form of plant life is
varied as to kind and food desired.
One variety of bacteria attacks meat,
another milk, etc. Some of the species
of bacteria are friendly to the house
wife's interests, for the souring ofl
milk is due to bacteria, also the "rip
ening" of cheese, and the making of
vinegar. The little bacteria plants,
which are visible only under a high
power microscope, may float in the
air and thus get to our foods, or the
plants may produce spores or seeds
under unfavorable conditions, and
the spores float in the air. The
plant is much more easily controlled
than the spore.
Control of Spoiling.
As scientists have studied the va
rious causes of spoiling, they have
also investigated the ways of controll
ing these causes. In general, all
three fons of plant life respond to
the same control. They prefer dark
ness, for direct sunlight will actually
kill bacteria. We disregard this fact
in the planning of our fruit cellars
because light fades the colors of
canned goods, and we forego the
germ-killing effect of light for
aesthetic reasons. These tiny forms
of life called collectively "micro-organisms,"
demand food and moisture
in order to live and grow. The dry
ing of food is a direct application of
this fact. "When moisture is removed,
bacteria cannot grow, or even live for
indefinite periods of time.
A third way of controlling growth
of micro-organisms is through tem
perature. This method is probably the
most important from the standpoint
of scope and satisfactory results, for
it is the basis of all canning processes,
as well as cold storage. The cold
temperatures retard the growth of
micro-organisms, though they do not
kill. Hence cold storage is not ef
fective indefinitely. A high derree
of heat is a sure method of ki.Jing
bacteria if the heat is continued for
a long enough period of time. The
boiling temperature for twenty min
utes, or a higer temperature for less
time is sure death. This statement is
true only for bacteria plants, not for
spor.es. Hence in vegetable canning,
where spores are frequent longer
periods of time of sterlization are
necsssary.
i Sealing of Importance.
The presence or absence of air is
of minor importance, though some
kinds of micro-organisms ,are sensi
tive to its presence. The main reason
for sealing canned foods effectively is
to avoid the entrance of bacteria after
the food is sterilized. In has been
definitely shown that perfectly sterile
air that is, air free from germs
Advice to Lovelorn
By Beatrice Fairfax
Too Much "Eo."
Dear Miss Fairfax: I am 17, attractive
and well-educated, but It seems hard for
me to make acquaintances. I don't know
what the trouble la. When I have a chance
of getting acquainted with a nice young
man I am speechless. My mother says she
can't understand me and thinks I am not
friendly, but I am, and when I do meet
a nice young man X go out with him once
or twice and then I don't care to go out
again with him. The same thing Is the
trouble with me In the office where I am
employed. My employer Is a single man and
I like him very much, but 1 can't In any
way show him that I do. When he Is
around I am friendly, etc., but In a Very
cool way, but because of my coolness to
ward him he la the same toward me.
O. K.
The first part of your letter has "I I I,"
one "I" after another. Sd I am afraid that
all this coolness and Indifference of which
you speak is Just a matter of too much ego
In your nature. No girl who la always
thinking about herself and her effect on
people can expect to be particularly Inter
esting or charming or likable. What sur
prises me Is that people take you out. Of
course you are bored because you never get
outside of yourself and think about the
other person. Why don't you plant a little
garden or take up some useful work which
will help your country a bit and give you
a really worthwhile interest ouslde gf your
self 7
iooW
Has a deliciouslv "smooth
flavor." We remove
"the sting of the
malt" by our
special process.
COORS leaves
no disagreeable
after-taste and is
retained by the
most delicate stom
achs. Ask for it.
Recommended
by Physicians
1 I .1
Co-Operation
Readers are cordially invited to
ask Miss Gross any questions
about household economy upon
which she may possibly give help
ful advice; they are also invited to
give suggestions from their expe
rience that may be helpful to
others meeting the same problems.
may reach canned food without caus
ing it to spoil.
The last method of control of micro
organisms is by the use of preserva
tives. The word "preservatives" sug
gests unpleasant substances with bad
effects upon health. Strictly speak
ing, though, salt, sugar, vinegar, spices
and smoke are just ts much "preserva
tives" as the objectionable benzoate
of soda and the sulphates. We have
no right to object to preservatives on
principle, but should let each one
stand or fall on its own-merits. Still,
any of the home preservatives is of
doubtful benefit to the human system
if taken in large quantities.
Vigilance Is Imperative.
In thinking of the various preserv
ing processes which carry out the
principle of control, it is easy to draw
certain conclusions. When we rely
on pseservatives we need be only
moderately careful, yet the food will
keep. Very few women have any
difficulty with their jams, preserves
or pickles. With the canning pro
cesses nothing but the greatest vigi
lance will give satisfactory products.
In those processes we rely upon tem
perature control, which is a much
more delicate device. Here all jars
and utensils should be sterilized as
well as the food. Here, especially in
vegetable cold pack canning, the time
element is of great importance be
cause some vegetables have on them
certain bacteria spores which require
varying length of time to kill. The
woman wfrb relies on "guess" as to
the time of sterilization may come out
successfully and she may not! What
ever process of preserving food one
is following, the real thing you are
doing b to check the growth or kill
the micro-organisms present, if you
do either of these things, you are suc
cessful. Picking Out Protein Foods
Proteus was an old gentleman who,
according to ancient mythology, could
transform himself at will into a lion,
a snake, a tree, water or whatever
else struck his fancy.
Hence the term "protein," which
modern food experts use for describ
ing the substance in foods that goes to
make muscle and blood and which
assumes a great variety of ostensible
forms. Thus; for example, eggs,
meat, fish, milk, cheese and the seeds
of legumes (such as beans,, peas, cow
peas, soypeas and peanuts) are largely
composed of protein.
Suppose that you want an ounce of
protein. You can find it in a quart of
milk or in four eggs or in seven
ounces of medium fat meat or in four
ounces of dried navy beans or in a
twelve-ounce loaf of bread.
The government office of home eco
nomics says so and it further states
that three and one-half ounces, of pro
tein a day is a reasonable allowance
for a man doing moderate - work a
carpenter, for instance.
The carpenter coukl get this much
protein from one egg at breakfast, half
a pound of pork chops or mutton
chops at dinner and three-fourths of
a teaeupful of baked beans at sup
per. It is to be presumed that he would
eat other things, such as bread and
butter, which contain protein, but if he
ate nothing else he would get all the
stuff he needed for the building and
repair of his body. Fuel supply for
the body engine is a wholly different
matter and is not here considered.
Potatoes, cereals and fats are typical
fuel foods.
The average woman, being smaller
than th eman, requires less protein.
She can get along very nicely with
two and four-fifths ounces of this es
sential per diem. A child three or
four years old will be adequately sup
plied with it by a quart of milk every
twenty-four hours, or a pint and a half
of milk and one egg.
To get enough protein, a family of
five persons father, mother and three
children should have, weekly, an
equivalent of fourteen quarts of milk
and ten and one-half pounds of nieat
(or fish, or poultry, or eggs, or
cheese). Every extra quart of milk
used in cooking or otherwise makes
it possible to reduce the allowance of
meat by half a pound and every extra
dozen eggs by one and one-half
pounds.
But it should be clearly understood
that what is spoken of here is merely
the body-building contribution to the
diet. For fuel supply there must be
fuel foods in addition. Among the
latter, fats, sugar in one form or an
other and potatoes and cereals to fur
nish starch are most valuable.
The prime essential, however, fs
Superfluous Hair
i)9Hiracfe
The original
liquid never dlsap-
points. Only depilatory with money
usck guarantee in earn package.
Milk Can Help You
Do Your Bit
Two pounds of wholesome
nutrition in a quart of milk.
Compare the price with other
foods.
No shrinkage or peelings
one of the few foods that
doesn't require fuel.
Richer in food value. Hoover
says: "Yes, use milk-a-plenty."
ALAMITO Milk is produced
on the best farms. Pure and safe
through scientific pasteurizing.
Delivered "before breakfast"
from our sanitary plant in
thoroughly sterilized bottles.
Phone us or ask your grocer.
ALAMITO DAIRY CO.
Doug. 409. Council Bluffs, 205.
protein, and the housewife who is
anxious to reduce the cost of living
for her domestic establishment will
choose the kinds of food supplies that
furnish at lowest cost and with least
waste what of this necessary her fam
ily needs. Philadelphia Ledger.
Bailiff Hulbert Better
After Ptomaine Poisoning
John H. Hulbert, veteran bailiff in
district court, who suffered an attack
of serious illness Saturday night, be
lieved to ave been ptomaine poison
ing, is out of danger. Mr. Hulberl
is 78 years old and lives at the Carl
ton hotel. Judge Estelle appointed
Mr. Hulbert bailiff in January, 1900
and he has served with the oldest
judge in district court in point oi
service ever since. The combine1
ages of Judge Estelle and Bailifl
Hulbert is nearly 150 years.
Important Display and Sale of
Wonderful New Fall Coats
The coats, themselves, are the attraction yet
they're sold so differently on a cash basis, in return
for which we refund you one-half the usual profit. Coats
of Velours, Broadcloths, Pompoms, Cheviots, Kerseys,
Bolivias and Plushes.
$25.00 "Thoroey" Coats at S19.75
$30.00 "Thorney" Coats at S24.75
$35.00 "Thorney" Coats at $27.50
$38.00 "Thorney" Coats at 29.75
$40.00 "Thorney" Coats at 32.50
$45.00 "Thorney" Coats at $34.50
$50.00 "Thorney" Coats at $38.50
$60.00 "Thorney" Coats at $49.50
$175.00 Fur Coats at $135.00
$200.00 Fur Coats at 9155.00
Your Early Inspection Invited
1 Join the "Good Scouts" they carry their own.
packages put them in the tonneau of their own motor
cars.
-kT AT WELCOME JLECH.
.1812 FARNAM
:J
LAST CHANCE OF THE SEASON
Old Fashioned Basket Picnic
Given by th
GROCERS AND BUTCHERS
AT.
LAKE VIEW PARK
THURSDAY, SEPTEMBER 13, 1917
'AMUSEMENTS AND GAMES OF ALL KINDS
Store Clot at 12:30 P. M. EVERYBODY WELCOME
6 mwm h
Sold Only in Special Waxed Wrapp
To Preserve Its Qufy Parity arid Freshi
I I u u
LI LT
Peter, Peter, Pumpkin Eater,
Had a wife and couldn't keep her;
Put Washington Crisps in the pumpkin shell
Then he kept her very well.
THE picture showing the Pumpkin
A Eater's wife in the Pumpkin shell,
is one of the many beautifully colored
toys given away free with Washington
Crisps.
Mother Goose, and her friends, Humpty
Dumpty, Cinderella, Little Jack Horner
and all the others have always been
great favorites with the children, and
thousands of them all over the country
are now playing the new Mother, Goose
game.
Order Washington Crisps from your grocer and
start your children today.
Once Father tries these delicious Corn Flakes he
will join in with the children and demand Washing
ton Crisps.
Washington
NEW If
I (process'
THE PERFECT TOASTED CORN FLAKES
n n n n n n n n
mm