Bellefonte, Pa., Nov. 17, 1905.
FARM NOTES.
—Wet pastures are bad for sheep and
lambs. The highest, driest part of the
farm{should be devoted to sheep. Lambs
never do well when the weather is exces-
sively wet. We cannot control the weather,
but we often may the pastures.
—Tenants should be as much interested
in improved, methods as the owners of
farms, as they must first pay the tax of
rent before they can make a profit. No
one should attempt to own a farm if he is
unsuccessful as a tenant.
—There is no reason for retaining an un-
profitable cow, yet in all dairy stables may
be found cows that do not pay for their
food. The profit derived from the best
cows is made te cover the loss from others.
It is easier and cheaper to keep only a few
good cows than to retain a large number
composed of animals of different degrees
of quality. ,
—The amount of salt necessary to be
ueed in butter is generally accepted as one
ounce of salt to one pound of butter, but
in salting the butter the state of the
weather is to be considered as well as the
perference of the market. In winter less
salt is required, and in some markets but-
ter that is very salt is not sold as readily
as when less salt is nsed.
—The amount of vegetable in a given
amount of green fodder corn, cut at the
beginning of the glazing of the kernels, is
known to be not only twice as large as that
contained in an equal weight of green corn
fodder cat when just showing the taseels,
but it is known also to be more nutritious,
containing a larger proportion of sugar,
starch and nitrogenous matter.
—Where the ground is not frozen it is
not too late to plant a few selected nuts
and raise trees sufficient to plant out along-
side the farm. Walnut, chestnut, hickory,
pecan and butternut trees make the finest
of shade trees for roadsides and in pastures,
and will add largely to the value of the
farm and beauty of its surroundings.—
Phiiadelp/ia Record.
—Frequently when the food of cows is
suddenly changed the flow of milk de-
creases. This is due to the fact that the
cows may not readily accept the new food
and do not eat as much of it as of the food
to which they have been accustomed, as
some cows are very dainty. Changes of
food should be made gradually, so as to
allow the cows time to become accustomed
to it, increasing the allowance daily.
—When a flock of sheep is kept on a
field the land will be made fertile in a shor
time, as the sheep not only distribute the
manure, but press it into the ground by
trampling, the loss being bus little. For
that reason, it has been said that ‘‘the
foot of the sheep is gold to the land.” A
flock of sheep, however, cannot add any-
thing to the land other than to prevent
waste of materials which they naturally
consume, and are, therefore, more valuable
when they are fed at the barn at night, the
additional food rendering the manure more
valuable.
—Any horse worth wintering should have
some green food in winter to keep its
bowels open. It is dry and concentrated
food that causes fevers by constipating the
bowels, making the hair rongh. The good
effeet of oilmeal consists in the fas, uot that
it directly makes fat, but that it enables
the stomach to digest food more perfectly.
Carrots have the same effect, and a few
carrots given daily will enable the owner
of a horse to diminish the grain ration and
keep the animal in better order at less ex-
pense.
—Old strawberry beds are sometimes
well covered with dead crab grass. In such
cases the dead grass should remain as a
winter mulch. In February or March,
while the ground is frozen, put salt hay,
straw or any saitable material on the rows
and burn the rows over clean. The plants
will not be injured while the ground is
frozen. Then mulch with clean straw or
hay, to be removed later in the season.
Burning the bed over destroys many in-
sests, weed seeds, leaf blight and rust, and
leaves the surface clean. In the spring
the new growth comes out better than when
the bed is encumbered with o'd grass and
weeds, fertilizer can be better applied
and cultivation will be much easier. Old
beds always improve by such treat-
ment.
—The old theory that sap could not flow,
and top growth take place while the roots
of a tree or vine are frozen, was shown to
be faulty by an interesting experiment at
the Missoari station. A grape vine grow-
ing by the side of a house had its top
drawn through a hole into a warm room,
and this top leaved out and made several
inches’ growth while the roots were tightly
locked in frozen earth. The tops store np
in their own branches during the fall the
cellular energy for the earliest growth the
following spring, while the roots are thaw-
ing ont, hence the theory that early bloom-
ing can be provided by heavy mulching
over the roots after a hard freeze to keep
the sun’s warmth from thawing the ground
is fallacions. When the sun warms up the
tops the sap starts independent of wood
action, the buds swell and eventually burst
into bloom.
SELECTING SEED CORN.
—Recent experiments of the Missouri
State College show that if the farmers of
the state will give proper attention to the
selection of seed corn this fall the value of
next year’s yield will be increased $9,000,-
000 in value to the farmers in that state
alone.
The principal thing these experiments
show, which farmers have heretofore over-
looked, is that it is just as important to
select the stalk from which the seed ear
comes as it is to select the ear itself, and
hence the mistake of thinking that the
best seed corn can be selected from the
crib where there are no means of telling on
what kind of stalk the ear was produc-
ed.
Ot course the best time to select seed, in
accordance with those snggestions, is in
the fall while the corn is being husked in
the field. The ears should be sound, and
well matured, and with deep straight
kernels, loosely set; the stalk of medium
height, strong and vigorous. Extremely
tall stalks usually produce long loose ears
that are not desirable. After the seed is
collected, it should be stored in a dry, airy
place and sufficiently warm to protect it
from freezing or losing its vitality. If
these directions are followed closely by
farmers the additional yield, both in
quantity and quality of the corn crop, will
abundantly pay for all the extra oare and
precaution that will be required in secar-
ing good seed.— The Pennsylvania Farwer.
1
1
FOR AND ABOUT WOMEN:
A Toast for the Day.
Here's to the good word which is as soon said
as an ill one—And to our deeds that travel with
as from afar—for what we have been makes us
what we are.
When a dinner is to begin with raw
oysters or clams, six of these surrounding
a piece of cut lemon are usually served on
a bed of cracked ice on plates that come
especially for the purpose. The plate con-
taining this first course must be set upon
a large dinner plate and placed at each
cover just alter the meal is announced, but
before the guests enter the dining room.
When the oysters are finished, both plates,
the oyster plate and the dinner plate that
was underneath it, must be removed. The
soup tureen and a pile of warm soup plates
must then be put before the hostess, who
proceeds to ladle out the soup, the wait-
ress taking the plates from her as they are
filled and passing them to the guests.
If wine is to be served at the dinner, the
host now fills the glass of the lady at his
right with sherry or claret or white wine,
or whatever wine is to be used, and then
passes it to the gentleman at her right.
This gentieman repeats the action of his
host by helping the lady at his right and
then filling his own glass, and so the bottle
circulates. If champagne is used at dinner,
it should never be opened until the fish
course. After the soup plates bave been
removed the waitress brings in the fish
plates, which must be warm, and sets them
with the platter of fish before the host, who
carves the fish with a silver fish knife. The
waitress stands beside him, ready to take
each plate and pass it to the guest. Very
often, however, this course is served direct
from the kitchen instead of being carved
on the table, or various little entrees of fish
baked in scallop shells or in tiny square
individual dishes, each placed on a fish
plate, take its place.
Next to the fish comes the principal meat
dish of the meal, the roast or ‘“joins,’”’ as
our English cousins call it. The host carves
the meat and the maid passes it and then
passes the vegetables which accompany it,
each guest helping himself from the dish.
It is in good taste for the host to ask the
guests to take a second helping of the meat
course, but they are never asked to partake
twice of soup or fish.
FASHIONABLE DINNER HOURS.
After the meat comes the game—in a
simple dinner this can be omitted with
perfect propriety—and after this the salad
and then the dessert, which is always help-
ed by the hostess. After the dessert has
been removed, if there is to be a course of
fruit, the maid puts before each person the
finger bowls on the fruit plates. The
guests lift the bowl and doilies from the
plate and set them in front of it while the
waitress passes the dish of froit. Last of
all is served the black coffee. If the
hostess prefers, however, this can be served
in the drawing room at the couoclusion of
the meal.
A very large and fashionable dinner
party, where the service is always ala
Russe—that is, no carving is done on the
table—is given at half-past 7 or 8 o’clock,
but it is better taste to have a simpler and
less formal affair, such as I have just been
describing, at the usual dinner hour in all
our large cities, at half-past 6 or 7 o’clock.
A small dinner lasts about an hour, while
an elaborate function may take anywhere
from an hour and a half to $wo hours to
serve. Guests should arrive promptly at
the time set for the dinner or five minutes
before it. It is unpardonable to be late.
But if this should happen, it is not custo-
mary to keep the dinner waiting for the
tardy person more than fifteen or twenty
minutes past the appointed hour.
When dinner is ready the maid should
come to the drawing room door and ina
low but distinct voice annoance that *‘Din-
ner is served.’” The hostess then leads the
way into the dining room, and the guests
follow her, the host coming last. At a
formal dinner each gentleman offers his
arm to the lady his hostess has asked him
to take out.
SAVORY STEW OF CHESTNUTS.
Boil the chestnats for fifteen minutes,
throw into cold water to facilitate shelling
and skinning. Remove every bit of the
skin, which is bister when cooked. Put
into a saucepan and cover with gravy left
from roast chicken or other poultry. If
giblet gravy is used, thin and strain it be-
fore pouring over the chestnuts. Stew
gently fifteen minutes and serve in the
gravy. This is a delicions accompaniment
to roast poultry.
CHESTNUT SOUFFLE.
Boil and skin enough chestnuts to make
a cupfal when rubbed through a colander
or vegetable press. Beat four eggs light,
stir the chestnuts into the yolks, add a
tablespoonful ‘of melted batter and two
tablespoonfuls of fine cracker dust, two
capfuls of milk, a tablespoonful of sugar;
salt and pepper to taste; lastly, the frothed
whites. Bake, covered, in a buttered pud-
ding dish for half an hour, uncover, hrown
and serve before it falls. Eat with
meal.
CHESTNUT STUFFING FOR TURKEY.
Boil one quart of chestnuts, shell and
peel them. Mash smooth and rab into
them two tablespoonfuls of butter; salt and
white pepper to taste. Stuff the turkey
with this as you wonld with any other
kind of dressing.
A CHESTNUT CHARLOTIE.
Boil and shell chestnuts, remove the
skins and rub the nuts through a colander.
Sweeten to taste and beat to a soft paste
with a little cream. Form the mixture into
a pyramid in the centre of a chilled platter
and heap sweetened whipped cream about
it.
SWEET POTATOE CRO-
QUETTES.
Boil and mash enough sweet potatoes to
CAESTNUT AND
make two oupfuls and enough Spanish |’
chestnuts to make a cupful. Rub the nuts
and potatoes together while hot and beat
to them two tablespoonfuls of butter,
four teaspoonfuls of cream, two beaten eggs
and season to taste. When cold, form into
croquettes, roll in egg and cracker crumbs
and set in a cold place for an hour before
frying in deep, boiling fat.
CHESTNUT CROQRTTES—PLAIN.
Shell and boil two cupfuls of large chest-
nats, skin and rub through a colander.
Work into them a tablespoonful of butter,
a little salt, a few drops of lemon juice and
a dash of paprika. Turn into a double
boiler and make very hot; then set aside to
cool. When cool, form into small cro-
quettes, roll in eggs, then in cracker crumbs
and set on the ice for an hour before frying
in deep, boiling fat. Peanut croguettes
may be made in the same way.
MIDDY UNDER ARREST
Meriwether to Face Trial For Fatal
Fist Fight.
Annapolis, Md., Nov. 13.—Midship-
man Minor Meriwether, Jr., has been
placed under arrest to await his trial
by court martial for engaging in a
fistic combat with Midshipman James
R. Branch, Jr, who died of his in-
juries. The arrest of young Meri-
wether followed shortly after the re
ception of the order from the navy
department. He is confined to his
room in the midshipmen’s quarters,
under what is known in the service as
a “military arrest.” Minor Meri-
wether, Sr. arrived at Annapolis and
had a talk with his son.
It is said that evidence will be ad-
duced before the court that will place
Meriwether’s case in a better light
than has been indicated.
NAVAL PAYMASTERS WANTED
Competitive Examination to Be Held
In Washington January 9.
‘Washington, Nov. 13, — Announce
ment is made by the secretary of the
navy that a competitive examination
will be held at the navy yard in this
city, beginning January 9 next, to fill
12 vacancies in the grade of assistant
paymasters in the navy. Applications
for permission to take this examina-
tion will be received by the assistant
secretary of the navy up to and in-
cluding December 15, 1905.
An assistant paymaster is a commis-
sioned officer in the navy and has the
rank of ensign, which corresponds in
grade and pay to a second lieutenant
in the army, the pay of an assistant
paymaster being $1540 per annum at
sea or $1309 per annum and quarters
or commutation thereof at $24 per
month while on shore duty.
Perils of the Palm.
A French physician warns the world
once more against the perilons practice of
shaking hands. It leads, he tells us, to a
circulation of microbes on the very large
scale. The human hand is especially fre-
quented by microbes. A fraction of a
square inch barbors on an average 80,000,-
000 of them, whereas an equivalent area on
the arm or chest can boast of no more than
a paltry 25,000,000. To avoid the dangers
attendant upon contact with these myriads
of germs Dr. Nalpasse suggests the Oriental :
greeting known as the ‘‘temenah,’’ which |
consists in touching one’s own heart, lips
and brow with the right hand. i
Frankly, says the London Graphic, the
proposal is not one that greatly likes us.
Its florid symbolism seems ous of keeping
with the British character, while the pru-
dence of shaking millions of microbes into
one’s mouth on meeting with a friend re- |
quires elucidasion. But perhaps there is |
‘‘another way,” as the cookery books have |
is. When Sir Henry Irving was called be- |
fore the curtain for the —th time he clasp-
ed his left hand with his right, in order to |
get the true state of his feelings across the |
footlights. Have we not here a solution of |
this weighty problem? Let the cautious
citizen of the future shake hands with him- |
self in full view of the person to be saluted. |
In this way shail he compass his personal |
safety without violating too grossly an an-
cient social tradition. |
|
——Jack—‘‘I am so glad we are engag- |
ed. You know itis love that makes the |
world go round.”
Helen—‘‘Yes, but it is not love that
makes a man go round at nights after he is
married.’’—Chicago News. i
—— “What! You want the court to be
lenient because yon have been brought be-
fore it a dozen times?"’ ‘
‘Yes, your honor, I expect to be treated |
like a regular customer.’’ i
——Grayce—‘‘Oar preacher has done a |
great deal to break up golf playing on Sun-
day.”’
Gladys—‘‘How did he manage it?" i
Grayce— ‘Mainly by saying that he did |
AN ENGLISH AUTHOR WROTE: —‘‘No
shade, no shine, no fruit, no flowers, no
Insurance.
leaves,—November !”’ Many Americans
would add no freedom from catarrk, which
is so aggravated during this month that it
becomes constantly troublesome. There is
abundant proof that catarrh is a constitu-
tional disease. It is related to serofula and
consumption, heing one of the wasting dis-
eases. Hood’s Sarsaparilla has shown that
what is capable of eradicating scrofula,
completely cures catarrh, and taken in
time prevents consumption. We cannot
see how any sufferer can pus off taking this
medicine, in view of the widely published
record of its radical and permanent cures.
It is undoubtedly America’s Greatest
Medicine for America’s Greatest Disease—
Catarrh.
Williams’ Wall Paper Store
OU INTEND
Certainly you do and we wish to call
your attention to the size and quality
of our stock of
veosenne WW A ds ds LI A LI Ly Lvecesssaes
It consists of 50,000 rolls of the most
beautiful and carefully selected stock
of Wall Paper ever brought
TO BELLEFONTE.
—SPECIALTIES——
Our specialties consist of a large line
of beautiful Stripes, Floral De-
signs, Burlap Cloth Effects
and Tapestries,
eviseire OUR PRICES.........
Are right, ranging in price from 5c. to $1.00 per
Te We om 2 es line of Brown Backs
at 5c. and 6c. per roll with match ceiling
and two band border at 2c. per yard.
Also a large assortment of White
Blanks at 6c, to 10c. per roll
and matched up in perfect
combination,
Our Ingrains and Gold Papers are more beautiful
than ever before with 18in. blended borders
and ceilings to match, in fact anything
made in the Wall Paper line this ‘year
we are able to show you.
Siienicreins SKILLED WORKMEN............
Are necessary to put on the paper as it should be
put on, e have them and are able to do
anything in the business. We do
Painting,
Graining,
Paper Hanging,
House Decorating,
Sign Writing, Etec.
"US AND BE CONVINCED...
Also dealers in
Groceries
SECHLER & CO. |L% ji an
PURE FOOD STORE.
We carry a full line of all goods in the
line of Foods and Fine Groceries.
MANHATTAN DRIPS
A fine Table Syrup in one quart,
two quart
* 12e., 250.
Maple Syr
cans.
and four quart tin. pails, at
, and 450. per pail; try it.
up in glass bottles and tin
NEW ORLEANS MOLASSES
The finest new crop New Orleans—a
rich golden yellow and an elegant bak-
er. That
is the report our customers
bring to us. Fine Sugar Syraps—no
glucose.
MARBOT WALNUTS.
These Nuts are clean and sound,
heavy in ¢
he meats and in every way
very satisfactory. We have some very
good California Walnuts bus not equal
to the Marbots. Fine Almonds and
Mixed Nu
Peaches
ts.
EVAPORATED FRUITS.
10c., 120., 150. and 18c. per
pound. Apricots 150., 180. and 20c.
per pound
. Prunes 50., 80., 10c. and
12¢. per pound. Raisins 100. and 1%-
per pound
Currants
, either seeded or unseeded.
100. and 12. per pound.
Citron, Orange and Lemon Peel.
Dates, Figs and fine Table Raisins.
All these
goods are well worth the
prices named on them and will give
good satisfaction.
MINCE MEAT.
The foundation of our Mince Mea
is good sound lean beef, and all other
ingredient
Ss are the highest grade of
goods. Ib represents our best effort
and our customers say it is a success,
and at 12}c. per pound is very reason-
able in price.
We are
finest Cal
Florida bright and sweet fruits.
FOREIGN FRUITS.
now receiving some of the
ifornia Naval Oranges and
This
fruit is just now reaching its very fin-
est flavor.
They are exceptionally fine
and ab reasonable prices. Lovers of
Grape Fruit can be nicely suited on
the fruit we have.
Lemons for some
time past have been a difficult proposi-
tion, bnt we now have some fine fruit.
SECHLER & CO.
Pure Food and Fine Groceries.
49-3
BELLEFONTE, PA.
Picture and Room Moulding,
Oil Paintings,
Green’s Pharmacy.
not consider it particularly wicked,’ . Water Colors,
p y i Window Shades, A. ont atl tls. otf, lb clef. ofl afl, willl oil. ile
rT | Paints, ] :
——Take Vin-te-na and the good effect | 7. &
will be immediate. You will get strong, al Et :
you will feel bright, fresh and active, you | “45% Li¢ 2 EPPER ;
will feel new, rich blood coursing through | : edie {
your veins. Vin-te-na will act like magic, | S. H. WILLIAMS, ; Aa £
will put new life in you. If not benefited | . High street, BELLEFONTE, PA| rr f
money refanded. All druggists. | ; {
- Twelve years ago ground black pep- i
Cavstori per was selling here at 40c. the Ib.— i
astoria. and not the best at that. We thought |
ee = we could save our customers money :
by buying in large quantities, direct i
from the men who imported and F
ground it—packing it in pound pack- F
ages ourselves—we did so, buying -
ceceeee A $8838 TTETT ~~ 0000 RRRRR 1I A Singapore Pepper, and for five years
C 7 S T 0 0 R R NH AA 1d i is . EB
g ol S I 5 Q E BH Sa sold it to you at 15¢ the Ib.—then it ad £
€ A : A SSSSS T 0 O RRRRR 1 A A vanced to 20c. For the past three F
gy, A AA! a 5 r 9 > i 3 4 fasaas years we have sold it for 22, itis ©
cceeee A A SSsss T 0000 R R II A sifted free from stems and dirt before {
grinding and is just what we repre- 3
The Kind You Have Always Bought, and which has been in use for 30 years, has Sentit
b h
CHAS. H. FLETCHER orne the signature of and has been made under PURE SINGAPORE PEPPER L
his personal supervision since its infancy. Allow <The price is still 22 z
no one to deceive you in this, All Counterfeits, Imitations and ‘‘Just-as-good"’ ; : P j se! % the pound—-ve 7
are but Experiments that trifle with and endanger the health of Infants and Chil- : invite your trade for pure Spices, :
dren—Experience against Experiment. : ©
WHAT IS CASTORIA 3 :
. GREEN’S PHARMACY CO.,
Castoria is a harmless substitute for Castor Oil, Paregorie, Drops and Soothing 4 Bush House Block, i
Syrups. It is Pleasant. It contains neither Opium, Morphine nor other Narcot- = gE
en y T BEL = F
ic substance. Its age is its guarantee. It destroys Worms and allays Feverish- : 44-261y LETORTE, 14 ;
ness. It cures Diarrhea and Wind Colic. It relieves Teething Troubles, cures {
Constipation and Flatuleney. It assimilates the Food, regulates the Stomach 4 . :
and Bowels, giving healthy and natural sleep. The Children’s Panacea—The I
Mother's Friend. J ———— a.
. ' Prospectus.
GENUINE CASTORIA Arwavys
B : he S EXPERIENCE
ears the Signature of ¥
g PATENTS.
TRADE MARKS,
CHAS. H. FLETCHER
THE KIND YOU HAVE ALWAYS BOUGHT
- In Use For Over 30 Years.
THE CENTAUR COMPANY, 77 MURRAY STREET, NEW YORK CITY.
50-44-13t.
{ A handsomely ill
lation of any sci
four months, $1. Sold
MUNN & CO.,
BrancH Orrick, 625 F Sr, Wasuixaron. D ,
Abgone sending a sketch and description
quick]
vention is
atrictly co
DESIGNS
COI 'RIGHTS, ETC.
may
y ascertain our opinion free whether an in-
probably patentable. Communications
: ssa tdential. fiandbook (Date
Tee. es ney for sec nts.
Patents Fg thr Mung 8
special notice, without charge, in the
on patents sent
rough Munn & Co. receive
SCIENTIFIC AMERICAN
48-44-1y
ustrated weekly. est circu-
entific journal, os a year;
all newsdealers.
NEW YORK.
y
361 BRoADWAY,
JOHN F. GRAY & SON,
(Successors to Grant Hoover.)
FIRE,
LIFE,
AND
ACCIDENT
INSURANCE.
This Agency represents the largest
Fite . Insurafice Companies in the
orld.
NO ASSESSMENTS.—
your Life or Property as we are in position
write large lines at any time,
Office in Crider’s Stone Building,
43-18-1y BELLEFONTE, PA.
Vvava va ey
MEE 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.
FIRE INSURANCE
I invite your attention to my fire
Insurance Agency, the strongest
and Most Extensive Line of Solid
Companies represented by any
agency in Central Pennsylvania.
H. E. FENLON,
50-21 Agent, Bellefonte, Pa.
Saddlery.
Do not fail to give us a call before insuring
to
NA TAO VAY
m—
10 PER CENT. REDUCTION
SHOULD VISIT THE
COUNTY FAIR
You can combine husiness with
pleasure, and make the trip pay
for itself. You will save more
than your expenses by calling at
and purchase bargains that we
will offer during the Fair week.
This offer is good while the Fair
13 in blast, as all leather goods are
advancing in price. Why we
make this special offer to you is
that yon make special offort to
come to the Fair, so that this
year’s Fair shall be the greatest
in the history of the county. It
wounldn’t be a success unless you
come and bring your friends
along. Make Oct. 3rd, 4th, Sth,
and 6th, 1905, the greatest of all.
We have now in stock a very
large assortment of
HAND-MADE HARNESS—LIGHT
AND HEAVY—
at all prices. Our stock of Blan-
kets and fine Robes is complete—
and nicer patterns than we have
had for many a year. We can
supply you with anything in the
horse line, Axle Grease, Harness
Dressing, Harness Soap, Stock
Food, Chicken Food ; the best in
the market. Money refunded‘ on
all goods if not satisfactory.
Very truly yours,
JAMES SCHOFIELD,
Spring street,
BELLEFONTE, PA.
Sts
Flour and Feed.
7-87
ON ALL GOODS SOLD—WHY YOU
SCHOFIELD’S HARNESS FACTORY
(URTIS Y. WAGNER,
BrockEruOFF MiLis, BeLLEronTe Pa,
Manufacturer,
and wholesaler
and retailers of
ROLLER FLOUR,
FEED, CORN MEAL, Fee.
Also Dealer in Grain.
:
.
Manufactures and has on hand at all
times the following brands of high grade
flour :
WHITE STAR,
OUR BEST.
HIGH GRADE,
VICTORY PATENT,
FANCY PATENT—formerly Phos:
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.
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,
Bellefonte.
- Bishop Street,
ROOPSBURE.
MILL , wa me
47-19 \
WAT LTS TUT AN ATA
NA IAT ATA