Bromine
1904.
Bellefonte, Pa., October 14,
FARM NOTES.
—A sick animal relishes something
dainty. A few sliced carrots, a warm
wash of bran and ground oats, or a mess of
clover hay that has been cuf and scalded
and slightly seasoned with salt, will usnal-
ly be relished.
—But few farms contain quince trees.
One or two quince trees will be found
valuable for a family. The quince tree is
a great feeder, and requires cultivation, as
it soon shows the effects of neglect. Inthe
markets there is seldom a full supply of
quinces, and they bring good prices.
—Some late potatoes were damaged by
frost in Wisconsin ; rot is increasing in
Pennsylvania and portions of Minnesota,
and causing some damage in New York
and New England, while blight continues
in Michigan. Otherwise the outlook for
potatoes is promising and a fair to good
crop is indicated. . 3
‘—November and December are excellent
months for pruning apple trees, as the
wood .is then matared. There is much to
learn on the part of those who go into an
orchard and saw off limbs, without regard
to the symmetry of the trees or the injury
inflicted. Such work shounld be dcne only
by those who have had practical experience
in pruning trees. :
—The time to fatten hogs is when the
season is mild and cool, as less food will
then be required to keep them warm than
after winter begins. The largest profit
from hogs is secured when the cost is re-
duced by warm and dry quarters and
judicious feeding. Corn is the best food,
but the greatest gain is made when a va-
riety of food is given.
—It the strawberry bed has been overrun
with grass and weeds the hest thing to do
is to burn the bed over late in the fall, and
next spring the strawberry plants will get
a good start. The weeds and grass will
render any strawberry bed useless and un-
profitable if something is not done to give
the plants an opportunity to get ahead in
the spring. Mulching will also be service-
able on the bed.
—Field mice do not attack old trees if
they can get the bark of young trees, but
they sometimes do much damage to or-
chards. Wrap the trees with tarred paper,
extending the paper several inches into
the ground. This method not only pre-
vents the depredations of mice, but also
serves to proteot against the borers. The
paper need not extend over a foot above
ground. ;
—The value of breeds is greater than is
known tosome. Formerly it was necessary
to keep a steer until four or five years old
before sending to markes, but with the use
of improved breeds steers can now be mar-
keted at two and three years of age, and
will be heavier than those of twice that age
that are not well bred. Good breeds save
time and feed,increase the weight and lead
to higher prices.
—The appearance of moss on apple trees
shows that there is exoess of water in the
soil, and this occasions lessened vitality.
Washing the trunk with water in which
potash has been dissolved will remove the
moss, but it will come again unless its
cause is removed. The land should be
drained for orchards as for other crops. If
is by underdraining that the soil is deep-
ened, so that the sub-soil will hold mois-
ture in shape for the roots to use.
—Burn off the asparagus beds now and
clean the ground thoroughly, applying ma-
nure plentifully. All bushes or weeds
that have not been cleared from the ground
will serve as harboring places for mice and
insects. When the materials on the sur-
face of the gronnd which have been destroy-
ed by frost are dry, and the grass aiso dead,
it is not difficult to burn an entire bed over
and thus consume many seeds on the
ground.
—A light and inferior crop of apples is
indicated in a majority of the States of the
central valleys, but in Michigan and Ohio
and the northern portion of the Middle
Atlantic States, as well as in New Eng-
land, this frais is plentiful, especially in
the last named section, where a large crop
of fine quality is promised. High winds
of the 14th and 15th caused much damage
to apples in portions of the Middle Atlantic
and New England States.
— When horses are not thrifsy it may be
due to sameness of dies. A pint of linseed
meal three times a week will ‘‘loosen the
hide,’”’ and the animal will soon show the
effects of such an addition to the food. If
the bowels are affected by the linseed meal
reduce the supply. Itis harmless and no
danger will result from its use, bus it
should not be fed too freely to mares with
foals. Carrots should also be given in con-
nection with the linseed meal.
Eight sheep on one aore (using 10 acres)
have been kept at the Minnesota station,
and nearly a full load of hay was taken
from each acre also. On the ten acres were
eighty sheepy which provided themselves
with all they required, due to the use of
hurdles or temporary fences, which permit-
ted of growing for them forage crops, and
which matured at different periods, includ-
ing rape. With the hurdling system the
number of sheep on an acre can be increas-
ed.
—Now that the period for the harvest-
ing of corn is here there will be grain to
sell, but every farmer should endeavor to
convert the grain into meat, if possible,not
only for the sake of the higher price to be
obtained, but hecause meat is not as bulky
as grain and the expenses of marketing are
less. When a farmer sells corn or any
other grain there is nothing left behind,
but when the grain is fed to stock much of
its real value is retained on the farm in
the manure. Fat takes less from the farm
than the protein, and the fatter an animal
that is sold the smaller the loss of the soil
slementy proportionately and the larger the
profit.
—There is no necessity for feeding grain
to horses ir winter if they are not at work.
Hay contains more mineral master, starch
and protein than an idle horse will re-
quire, and grain is of no advantage. It is
proper, however, $0.k1xe borses a variety.
A mess of scalded bran once or twice a
week and carrots every day will be ample.
Some farmers make their horses too fa.:
While it is well to have horses in prime
condition, yet they are not benefited when
excessively fat. In order to exercise horses
in winter they should be made todo duty
at the tread or sweep powers,so as to thresh
and clean the grain, saw wood and grain
and out feed. The horses will keep in
beiter health by doing some kind of work.
FOR AND ABOUT WOMEN.
HOW TO USE CHESTNUTS.
Chestnuts are but little used in this
country save as sweets or stuffing for vari-
ous kinds of meats but they make a most
excellent substitute for vegetables and in
soup are quite superior to any puree.
After shelling, wash the nuts and if very
large out each diagonally across, tie u
loosely in cheese-cloth, pus in boiling salt-
ed water, let it reboil, then draw to the
back of the stove to simmer until quite ten-
der. Drain, remove the skins and serve
hot with a seasoning of butter, salt, white
pepper and if desired a dash of red wine.
Another method is to blanch the nuts
like almonds throwing each nut as soon as
the brown skin is rubbed off into a dish of
cold, slightly salted water, sufficiently acid-
ulated with vinegar or lemon juice to give
it a slightly acid flavor. Stir together two
tablespooufuls each of flour and butter,
moistening it with balf a pint of good rich
stock. Season with salt and pepper and
when it boils put in the chestbusts, and let
them simmer until tender, but unbroken.
This makes an excellent accompaniment to
either roast meat or poultry, and can be
either white or brown, according to the
stock used.
Chestnut puree is cooked as just stated,
the nuts being mashed through a sieve as
soon as they are tender, then butter, a dust
of sugar and nutmeg added with enough
rich brown sauce to bring it to the right
consistency. If used for an entree, let the
puree get cold, adding about one-third of
an ounce of gelatin to one-half pint of puree
and half a cupfal of stiffly-whipped oream.
This formas an attractive dish when molded
with cold turkey. For chestnut soup cook
thirty or forty chestnuts as for puree, mois-
tening with sufficient stock, add a spoonful
of cream for each person and serve with
fried croutons. Many cooks add a bunch of
herbs to flavor the soup.
A very appetizing sauce to serve with
roast fowl or game is made by mashing a
pint of chestnuts in the water in which they
were boiled, seasoning with salt and pep-
per to taste, and if desired a tiny bit of
minced onion. Brown one tablespoonful
of flour in two tablespoonfuls of butter add
the chestnuts and cook for four or five
minutes. : As stuffing for fowls, chestnuts
can he blanched and added uncooked to the
hread for a large fowl, bus for smaller birds
they are better if part boiled first. To a
pint of boiled chestnuts chopped, use a salt-
spoonful of salt, half a teaspoonful of pep-
per, one tablespoonful of chopped parsley
and one cupful of rolled bread crumbs
moistened with one-third of a cupfal of
butter. For chestnut salad put a quart of
shelled chestnuts into boiling water for
three or four minutes to remove the skins,
then boil tiil tender, but not sufficiently
soft to fall apart. Use an equal quantity
of chopped celery, one-half to the amount
of chopped pickle and cover with a well
seasoned salad dressing, serving on lettuce
leaves.
For souffle boil a pint of shelled chest-
nuts in salted water nnsil soft, drain, rub
off the brown skins and mash through a
sieve. Cream four tablespoontuls of butter
with half a cupful of sugar, add the chest-
nuts, the yokes of four eggs well beaten,
the juice and grated rind of one lemon, half
a cupful of rolled bread crumbs and one
oupful of milk. When well mixed, fold in
the stiffly-beaten whites of four eggs, turn
into a buttered mold and bake abous twen-
ty minutes. Serve with sugar and cream
or fruit juice.
One of the most delicions concoctions
made with chestnuts is the famous Nessel-
rode pudding. For this, shell and blanch
a pint of chestnuts, boil until tender, then
rub through a sieve. At the same time,
boil one cupful of raisine, drain and seed.
Drain also one half a cupful of seeded can-
ned cherries and half a cupful of preserved
peaches, cutting the latter into dice. Boil
one cupful of sugar with one-quarter of a
cupful of water five minutes and add grad-
ually to the well-beaten yokes of four eggs.
Cook eggs and syrup in a double boiler un-
til slightly thickened, then strain, adding
a bit of salt. When the mixture is cold
add one teaspoonful of vanilla apd six
drops of almond, stir into one pint of stiff-
ly-whipped cream, add the sifted nuts and
tarn into the freezer. When partly frozen
stir in the fruit, continue freezing and
when bard pack in a mold to ripen for at
leass an hour. Serve in slices with or with-
ont whipped cream.
One can give a unique touch to the tea
table—a touch that is sure to prove popa-
lar—by the use of some of the delicious
preparations made from preserved ginger.
It is wise to ask for ‘‘West India preserved
ginger,’’ when purchasing it at the shops,
says the Boston Cooking School Magazine,
for this sort is rather tenderer and finer in
quality than the ordinary kinds.
The bonght preserve is apt to be rather
expensive. Therefore, it is wise to learn
how to crystallize the ordinary green gin-
ger at home; and with a supply of this lat-
ter dainty, and a single pat of the former,
any quantity of ginger delicacies may be
concocted.
The ordinary green ginger root can be
bought for about 25 cents a pound, and one
pound is sufficient for a large quantity of
the crystallized dainty. Ask for the ‘‘stem
ginger,’’ since this is less apt to be coarse
and stringy, and then wash and scrape it
well. Throw the pieces into cold water for
a few moments, and then place it over the
fire in the same water to cook till tender.
When it is cooking prepare a rich syrap of
white sugar and a little water; and, when
it has boiled down, drop the tender ginger
roots into the syrap, and draw the sauce-
pan to the back of the stove, lefting the
contents simmer until the syrup is near-
ly absorbed. Turn the ginger out on a
sugared sieve, and let it remain over night.
In the morning break the mass into pieces
or with a sharp knife cut the ginger into
circles, which should be rolled in sugar.
Pack away in layers with paraffin paper be-
tween, and plenty of sugar, and keep air-
tight until all is nsed. When the ginger
is sufficiently cooked in syrup it will be al-
most transparent and quite tender.
From the preserved ginger delicious hon-
bons may be made by combining the ginger
with fondant and fruits of all kinds, as well
as nuts,
GINGER DATES.
Ginger dates are very easily made by
taking oblong pieces of the preserved gin-
ger and pressing them into the cavity made
by removing the pits from some really
fine dates and then rolling the stuffed
dates in fine sugar. These may be
varied by pressing a blanched almond into
each cavity with the ginger.
GINGER BONBONS.
Ginger bonbons are made_by covering a
‘piece of preserved ginger with a fine hall of
fondant and rolling it in fine sugar or in
sugar that has been stirred into some fine
chopped nuts. The ginger may he chopped
very fine and stirred through the fondant,
to which chopped nuts may be added as
well, and the whole formed into bonbons
and rolled in sugar.
What He Was as President, What
He Pretends to be as Candidate.
Even Mr. Cortelyou, the *‘oil can of the
Administration,’’ might have some trouble
in harmonizing such utteranges as these :
If we ever grow tore-| 1 greet you with pro-
gard peace as a perma-| found pleasure as repre-
nent condition * * * | sentatives in a special
we will prepare the| sense of the great inter-
P | way for inevitable and| national movement for
shameful disaster in| peace and good - will
the future.—~Theodore| among the nations of the
Roorevelt to the Re-| earth.—President Roose-
ublican Club, Feb.| velt to delegates of In-
3th, 1899. terparliamentary Peace
. Union, Sept. 24th, 1904.
There is a homely; I thank you for your
old adage which runs:| kind illusions to what
‘‘Speak softly and car-| the Government of the
ry a big stick; you will| United States has accom-
go far.” Ifthe Ameri-| plished for the policies
can nation will speak| you have at heart, and I
softly and yet willl assure you that thisGov-
keep at a pitch of the| ernment’s attitude will
highest training a thor-| continue unchanged in
oughly efficient navy| reference t hereto. —
the Monroe _doctrine| President Roosevelt to
will go far.—President| delegates of Interparlia-
Roosevelt at Chicago,| mentary Peace Union,
April 2nd, 1902. Sept. 24th, 1904.
Which is the real Roosevelt—the one
that preached the doctrine of ‘‘efficient
fighting strength’’ and the “big stick,’’ or
the one who promises a world’s peace con-
ferenoe; the one that threatened the South
American Republics with the interference
of the United States unless they showed
that they knew ‘‘how to act with decency
in industrial and politisal matters,”’ kept
order and paid their obligations, or the one
that urges upon each nation a ‘‘just recog-
nition -of the rights of others ?’’
Sclence at State College Supported
By the Federal Government.
The bureau of animal industry of the U.
8. Department of Agriculture has assigned
one thousand dollars of the recent congres-
sional appropriation for experiments in an-
imal breeding and feeding to the co-opera-
tive investments with the respiration ocal-
orimeter now in progress at The Pennsyl-
vania Station. Plans have been made for
an investigation upon the influence of age
and individuality upon the metabolism of
cattle and two full-blood yearling steers,
one an Aberdeen Angus and one a Jersey,
have been purchased for use in the investi-
gation.
Careful records will be kept of the food
consumed and the rate of growth of these
animals. In addition, occasional digestion
experiments will be made with them to
determine the assimilability of the food
and the actual production of lean meat;
while each winter there will be made, with
the aid of the respiration calorimeter, scien-
tifically acourate determinations of the
actual gains of lean meat and fat respec-
tively. It is expected to continue the ex-
periment until the animals are matare. In
this way, it is hoped to secure more exact
knowledge as to the actual points of differ-
ence in the feeding qualities of the dairy
beef types of cattle, while at the same time
valuable data will be obtained as to the
nature and economy of the growth made at
different ages.
A DREADFUL TRIO.—There are three
common diseases, Sorofula, Catarrh and
Consumption. The first and second com-
monly go band in hand, and sometimes
the third joins them,—a dreadful tiio !
Why call attention to them ?
Simply to tell what will cure sorofunla
and catarrh and prevent consumption, ac-
cording to incontrovertible evidence. - It is
Hood’s Sarsaparilla. :
In the fall the progress of these diseases
is most rapid and we would advise that
treatment with this great medicine be be-
gun at once.
Niagara Falls Excursions.
The Pennsylvania Railroad Company
bas selzoted the following dates for its
popular ten-day excursions to Niagara
Falls from Washington and Baltimore:
Sept. 9th and 23, and Oct. 14. On these
dates the special train will leave Washing-
ton at 8.00 A. M., Sunbury 12.58 P, M.,
Williamsport 2.30 P. M., Lock Haven
3.08 P. M., Renovo 3.55 P. M., Em-
porium Jungtion 5.05 P. M., arriving |
Niagara Falls at 9.35 P. M.
Excursion tickets, good for return pas-
sage on any regular train, exclusive of |
limited express trains, within ten days, will
be sold at $10.00 from Washington; 7.80
from Altoona; 7.40 from Tyrone; 6.45 from
Bellefonte; 5.10 from Ridgway; $6.90 from
Sunbury and Wilkesbarre; $5.72 from
Williamsport; and a$ proportionate rates
from principal points. A stop-over iwill
be allowed at Buffalo within limit of ticket
returning.
The special trains of Pullman cars and
day coaches will be run with each excur-
sion running through to Niagara Falls.
An extra charge will be made for parlor
car seats.
An experienced tourist agent and chap-
eron will accompany each excursion.
For descriptive pamphlet, time of con-
necting trains, and further information ap-
ply to nearest ticket agent, or address Geo.
W. Boyd, General Passenger Agent, Broad
Street Station, Philadelphia. 49-26-76
Reduced One-Way Colonist Rates Via
Pennsylvania Railroad to Colorado,
Arizona, Mexico, California, and
Other Western Points,
From September 14th to October 14th,
inclusive, the Pennsylvania railroad com-
pany will sell one-way Colonist tickets
from all points in its territory to Western
and Southwestern points at greatly reduced
rates, thus affording a specially attractive
opportunity to visit the growing and
rapidly developing orop-producing sections
of the great Western Empire. Detailed
information as to rates and times of trains
oan be had of all Penpsylvania railroad
ticket agents. 49-37-28
World's Fair Excursions.
Low-rate ten-day exounrsions via Penn-
sylvania railroad, October 5th, 12th,
19th and 26th, rate, $15.55 from Bellefonte.
Train leaves Bellefonte at 1:05 p. m., con-
necting with special train from New York
aniving at St. Lonis 4:15 p. m. next day.
49-37-4¢
SAVES TWo FROM DEATH.—*‘Our little
daughter had an almost fatal attack of
whooping cough and bronochitis,’”’ writes
Mrs. W. K. Havilaii#j'of Armonk, N. Y,, |
‘‘but, when all other remedies failed, we
saved ber life with Dr. King’s New Discov-
ery. Our njece,:who had Consumption in
an advanced stage, also used this wonderful |
medicine and to-day she is perfectly well.”
Desperate throat and lung diseases yield to
Dr. King’s New Discovery as to no other
medicine oun earth. Infallible for Conghs
and Colds. 50c and $1.00 hottles guaranteed
by Green’s. Trial bottles free.
CONFESSIONS OF A PRIEST.—Rev. Jno.
S. Cox, of Wake, Ark., writes, ‘‘For 12 years
I suffered from Yellow Jaundice. I consuls-
ed a number of physicians and tried all
sorts of medicines, but got no relief. Then
I began the use of Electric Bitters and
feel that I am now cured of a disease that
bad me in its grasp for twelve years.” If
you want a reliable medicine for Liver
and Kidney trouble, stomach disorder or
general debility, get Electric Bitters. It's
guaranteed by Green’s. Only 50c.
—— “England pensions her authors.”
‘‘Well, that’s wise. Pensions, you
know, make authors get lazy and quit
writing.’
——Angry father—How dare yon show
your foce here again?
Persistent Suitor—Because I conld not
leave it at home,
Castoria.
A § 'T O BR 1 A
hs C A'S'7T' @ R'T A
: Ag Ni R 1A
& AST O R I a
A 8 T 0 RI A
ccc
The Kind You Have Always Bought has
borne the signature of Chas. H. Fletcher,
and has been made under his personal
supervision for over 30 years. Allow no
one to deceive you in this. Counterfeits,
Imitations and ““Just-as-good”’ are but Ex-
periments, and endanger the health of
Children—
Experience against Experiment
WHAT IS CASTORIA
Castoria is a harmless substitute for Cas-
tor Oil, Paregoric, Drops and Soothing
Syrups. It is Pleasant. It contains neith-
er Opium, Morphine nor other Narcotic
substance. Its age is its guarantee. It
destroys Worms and allays Feverishness.
It cures Diarrheea and Wind Colic. It re-
lieves Teething Troubles, cures Constipa-
tion and Flatulency. It assimilates the
Food, regulates the Stomach ana Bowels,
giving healthy and natural sleep. The
Children’s Panacea—-The Mother's Friend.
The Kind You Have Always Bought
Bears the Signature of
CHAS. H. FLETCHER.
Hig IN USE FOR OVER 36 YEARS.
P CENTAUR COMPA
x NY, NEW YORK CITY.
EE ——————
New Advertisement.
IN OTICE.
The undersigned, executors of the
estate of J. W. Stover, late of the borough
of Millheim, deceased, offers for sale his
entire stock of general merchandise. Said
stock is in good condition and will be sold
ata bargain, Call on
Mgs. H. T. STOVER,
W. F. SMITH,
Executors.
49-35-2m,
standing timber, sawed timbe
railroad ties, and chemical woo 5
lumber of any kind worked or in
the rough, White Pine, Chestnut
or Washington Red Cedar Shing-
les, or kiln dried Millwork, Doors,
McCalmont & Ce.
Preserving Kettles,
4 qt., 30c usually 40c
6 qt., 40c usually
8 at.) 50c usually oe
Double Boilers
1%4 qt., 55¢ usually 90c
Pudding Pans
1 qt., 17¢ usually 25¢
2 qt.. 20c usually 30c
3 qt., 30c usually 45¢
Stew Pans with Lip and Handle
2 qt., 30c usually 45¢
3 qt., 40c usually 50¢
4 qt., 48¢c usually 60c
Coffee and Tea Pots
1 gt., 14c usually 25¢
11 qt., 30c usually 50¢c
2 qt., 38c usually 60c
Jewelry.
VV EEEE TO GET.
The Latest Novelties,
DIAMONDS,
‘WATCHES,
STERLING SILVERWARE,
CLOCKS,
JEWELRY,
POCKET BOOKS,
UMBRELLAS.
SILVER TOILET WARE,
An abundant Stock at Moderate Prices.
rer [3 rmmee
F. C. RICHARDS SONS,
41-46 High St. BELLEFONTE PA
Meat Markets.
GET THE
BEST MEATS.
You save nothing by buyin
or gristly aE aor ys, e
LARGEST, FATTEST, CATTLE,
and supply my customers with the fresh-
est, choicest, best blood and muscle mak-
ing Steaks and My prices are
po higher than poorer meats are else-
where.
rT, thin
1 always have :
~——DRESSED POULTRY;—
Gawe in season, and any kinds of good
meats you want.
CATAWISSA CAR AND FOUNDRY
COMPANY,
CATAWISSA, COLUMBIA CO., PA.
BUILDERS AND MANUFACTURERS OF
Bituminous Mine Cars.
Every type.
Mine Car Wheels.
Spoke oiler. Recess oiler.
Mine Car Auies.
Square, Round, Collared.
Car Forgings.
Bands, Draw bars, Clevices, Brake, Latches
Rails and Spikes.
Old and New.
Iron, Steel and Tank Steel
prepared for any service. #84 Iron forged an)
We can give you prompt service,
good quality, lowest DY ottans
Distance is not in the way of
TRY Us. LOWEST QUOTATIONS. too
ee ————————————————
Accident Insurance.
THE PREFERRED ACCIDENT
INSURANCE CO.
THE $5,000 TRAVEL POLICY
Benefits :
$5,000 death by accident,
5,000 loss of both feet,
5,000 loss of both hands,
5,000 loss of one hand and one foot,
2,500 loss of either hand,
2,500 loss of either foot,
loss of one eye,
‘25 per, week, total disability;
(limit 52 weeks. )
10 per week, partial disability;
limit 26 weeks.
PREMIUM $12 PER YEAR,
payable quarterly if desired.
Larger or smaller amounts in pro-
portion. Any person, male or female
engaged in a preferred occupation, in-
cluding house-keeping, over eigh-
teen years of age of good moral and
physical condition may insure under
this policy.
FREDERICK K. FOSTER,
49.9 Agent, Bellefonte, Pa.
MATA ASTANA ASAT
Plain. Solid hub oiler. . Bolted eap oiler. |
Sab pn Try My Suor.
Sash, tee Lath, Brick, Ete. 43-84-1y P. L. BEEZER.
. B. CRIDER & SON, High Street, Bellefonte
48-18-1y Bellefonte, Pa. 2 :
MDE EQUIPMENT. AVE IN
YOUR MEAT BILLS.
There is no reason why you should use poor
meat, or pay exorbitant Prices for tender,
juicy steaks. Good meat is abundant here-
abouts, because good catule sheep and calves
are to be had.
WE BUY ONLY THE BEST
and we sell only that which is good. We don’t
romise to give it away, but we will furnish you
80D MEAT, at prices that you have paid
elsewhere for very poor.
——GIVE US A TRIAL
and see if you don’t save in the long run and
have better Meats, Poultry and Game (in sea-
son) han have been furnished you :
’ GETTIG & KREAMER,
Bush House Block
BELLEFONTE, Pa.
44-18
AUS
Plumbing etc.
s0s000ees ssinsasesapssensensans
100000008 cesasenessssnnine sees
{noose
YOUR
PLUMBER
: a8 you
‘chose your doctor—for ef-
fectiveness of work rather
than for lowness of price.
Judge of our ability as you
judged of his—by the work
already done.
Many very particular
people have judged us in
this way, and have chosen
us as their plumbers.
V —
R. J. SCHAD & BRO.
No. 6 N. Allegheny St.,
BELLEFONTE, PA.
42-43-6t
Groceries.
(BARGES, :
Lemons, Bananas, Pine Ap-
ples, Table oil. Olives, Sar-
dines, Nuts, Table Raisins,
Confectionery.
SECHLER & CO.,
®-? BELLEFONTE, PA.
1 =E THE ROCK after which it is named GRANITE WARE is of en-
during quality. The first cost is a little more than the best tin, bus
utencils of our granite ware will outlast two or three of the cheaper material.
Here are just a few prices on articles of every day use.
GRAY ENAMELED
2 qt., 65¢ usually 90c
STEEL ENAMELED WARE
MeCALMONT & CO.
ee ————————————————————
Sauce Pans
2 pt., 20c usually 30c
4 pt., 25¢ usually 40c
5 pt., 30c usually 50c
214 qt., 75¢ usually $1.10
Basins
11 in. 20c usually 35¢
12 In. 35¢ usually 45¢
Preserving Kettles
4 qt., 40c usually 60c
6 gt., 50¢ usually 70c
NICKLE WARE
Wash Boilers
Copper bottom special 99¢
Oil Cans
5 gal. Galv. 48¢ usually 65¢
1 gal. Galv. 18c usually 25¢
1 gal. Glass, with tin jacket 192 usu-
ally 30c
TINWARE
Coffee Pots Preserving Kettles Muffin Pans
3 qt., 11¢ 1 qt., 10c 6 cups 10¢
2 qt., 19¢ 2 qt., 15¢ 8 cups 15¢
Flour Sieves 10c 3 qt, 12 cups 20¢
Diprers 1 pt. 9c 4 qt., 23c Pie Pans 4¢
Cake Turner 7c 6 qt., 28c Cake Pans 4c
Wire Tea Strainers Te Basins 5¢
Galvinized Sprinkling Cans Pudding Pans
4 qt., 35¢c 2 qt., 9c
3 qt., 40c 3 qt., 10c
8 qt. 45¢ 4 pt., 12¢
Buffalo Egg Poachers 30c Wire Bread Toasters 19¢
49-1 Bellefonte, Pa.
Green’s Pharmacy.
I Ae ee ee ctf cnet,
{ REXALL
TOILET SOAP.
The finest piece of goods for the
money upon the market—the mon-
ey is in the Soap, not in its sur-
roundings—the odor is a new one—
a bouquet—just strong enough but
mot too strong—in fact a good, solid,
honest cake fof unsurpassed SOAP
—our price 10c., 3 for 25 cents—
YOU CAN GET IT AT
GREEN’S PHARMACY
Bush House Block.
BELLEFONTE, PA.
44-26-1y
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REXALL
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g
4
I Se
Groceries.
For A CHANGE
On Breakfast Food—Try
our Grape Sugar Flakes.
It will please you.
SECHLER & CO.
49:3 BELLEFONTE PA
NE BISCUIT,
Cakes, Crackers, Breakfast
Foods, Dried Fruits, Ham,
Breakfast Bacon, finest Cream
Cheese at 1214 c. per pound.
SECHLER & CO.,
49-3 BELLEFONTE, PA.
Flour and Feed.
yo
(URS Y. WAGNER,
BRroCKERHOFF MiLis, BELLEFONTE Pa.
Manufacturer,
and wholesaler
and retailers of
ROLLER FLOUR,
FEED, CORN MEAL, Ete.
Also Dealer in Grain.
Manufactures and has on hand at all
times the following brands of
Yme g brands of high grade
WHITE STAR,
OUR BEST.
HIGH GRADE,
VICTORY PATENT,
FANCY PATENT—formerly Phee-
nix Mills high grade brand.
The only place in the county where
SPRAY,
an extraordinary fine grade of
Spring wheat Patent Flour can be
' obtained.
tine
ALSO:
INTERNATIONAL STOCK FOOD.
FEED OF ALL KINDS,
Whole or Manufactured.
© All kinds of Grain bought at office.
Exchanges Flour for Wheat.
OFFICE and STORE, - Bishop Street,
Bellefonte.
» MILL - - - ROOPSBURG,
47-19
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