10
THE SCHANTON TIUBUNE-WJWDAESDAV, DKCmi&m 10, 1902,
i - -- i
TABLE AND KITCHEN,
PRACTICAL SUGGESTIONS ABOUT WJ1AT TO
EAT AND . HOW TO PREPARE FOOD
CONDUCTED BY UDA AMES WILLIS, MARQUETTE BUILDING, CHICAGO, TO WHOM ALL
INQUIRIES SHOULD BE ADDRESSED.
SUGGESTED MENUS.
Wednesday.
UHEAKt'ABT.
Ojxtcr Omelet. Creamed Sweet l'olntoes.
naked Apples. ,
Cei'CAl mid Dnlo Muftlus.
Coffci'.
1, UNCI I.
Kciillopofl Uyslcrs. V.r.U Slaw.
Spiced PcnchcB. Coffee Cnl:c.
Cocuu.
DINNI3H.
Toinuto Vormlcclll.
Stctvrtl t.'lilckcn. nulled Hlco.
l.'oui TMiiIcIIiir.
Apple nnd Celery rf.ilml.
Uucon of nil Pudding;. ("offt-e.
Thursday.
1JJ1KAKKAST.
l'rnlt.
Oicul. fleam. "v
Jleat Cuta-n. Slewed fotutijo.i,
rf.illy UiniiH. CofCee.
U.'NL'll.
Yr'Sflrthli' Curry. liolloit Jtlce.
Apiil'j !'ilttors. Ki-mt Syrup.
i.'oiuii.
IHNNKH.
licet' Iliolli.
Vrli'd ijy(ii'r. Miieiiionl h la C10.1110.
lildZi'il Iji i-n1
I-Jhl .inl I'VI.'iy Miijoniiiilce In 'I'omuto
Jolly.
Cliec.xi.'. Wti Tfi ..
t'olTou.
lYidny.
MtKAKl'WST.
Fruit.
r.'iM. f 'rerun.
Iltillfd o.ill .M;id:eiH, I-UHlcy Hnti-r.
're.iiwil r'otui.if-.
fiildflli- I'iil.rs. .Miili Synip.
t'offn .
I.TNCII.
Ksy Fnrei'S. Tufiiito Haiice.
Si'iillnneil riU.Kiwtf.
tJI'rvil li.tn.iniiK. l.iunnii lhuioy.
C'oi'oti .
niXKKK.
I'.liirk iv.m Soup.
It.iUiil l'"ih. Oy.Urr Siiinv.
Slewed ''rli'iy. H,i!m1 Swet't I'otatt'i'K.
Pulal'i iiiul t.'iiiuiMDiM- Sntnil.
I.i mini !!oiiilK. I'liiicr,
Macaroni.
Muciiioui. a ine.il In Itsvlf; the hwud
.inU meat ol tin; llulluu iionnitiit. It Is
not certainly known In wlmt land or by
vhru peopli- thin paste was tir.-t ninde.
l!ut It l.s believed tluii the Germans ob
tained tli-Jir kn6wledKO of tile method
of Us manufacture from the t'hlncw,
.'ml from the tlernmns the Italians
learned the sr-crot, and found the r
nifirkable preparation mi much to their
taste they have tome to consider It
their one indispensable food. We uvc
told that the appellation it bears, an
ilaliciKed CJrec-k name, implies happi
ness. Practically the name ".Macclie
roni," Is derived Irom "Sinecure," to
crush.
The tin re principal varieties are
known us macaroni laro cylinders;
spaghetti, the smaller tubn; and vermi
celli, the very line, rout-Ilk" variety.
When the paste is made Into fancy
shape?, it is called pasta d'ltulln, anil
theso pastes, large and small, are pro
duced in great quantities. The tubular
pastes denote the Italian 01 Iglr. of this
clas.-t. Tiie Introduction of macaroni
at: common tood in America did not
meet with remarkable success until it
lias' unite recently bi-en discovered that
the Unlu'd St'itts grows a wheal quite
us rich In. the clement, i. e., Kluten,
needed for iiinMinr superior grades of
macaroni, as i an be produced from the
far-famed Italian varieties of the gialn.
Ti Hh tu tell, for yeais before tho fact
bfc.inie known, tills country inunufnc-tur-
1 a very considerable amount of
niu'-'ir.iiii fur the Italian markets as
veil as lor home t utile. Xnnu but Mm
cnminiiiur varieties of these found
their win' iu'o the average American
.hiuiseh'jlil, it'al uufoitnnatoly. for the
home prodiji , i;iv u.o ufl-n rendered
impalatabl.. and uscle-s by indifferent
cooking.
ovilig to an existing prejudice for
mipiuvpi' I'nrcisiii good.', ft or the
Annririiti pastiv were allowed to be
sold at- sttcli, but sportei' brilliant ami
f.ipilful label? or supposedly Italian
and French origin. Tills was not a
laitse for regret when the labels cov
er, d IntVilor goods, but too frequently
llv poorer grades were branded purely
-ircrlcnn and pu. up for home nuirket
only, the Une.st being sent over to Hu
lope In eseliange for a still Interior va
riety made in Italy and France; tluiK
the careless, good-natured, unusupeet
htff Auierican getting nut only a poor,
valueless product troni both sources
but In inoKt of the imported kinds,
mtultorated and unclean goods. Many
of ilm Italian macaroni are, during the
drying process, when tho greatest euro
should lie observed to avoid such dan
ger, exposed to dust and odors of ev
ery kind, and as they are not always
inado In tlm best parts of the cities nnd
under the best sanltaty conditions, one
. can readily see that they might hu
, mndo agents to curry disease over an
, Immense terrltoiy.
' The quallly of Hour selected for niuU-
I us the. best macaroni is of tho same
port as used for making the best bread,
' and from n whe.it grain rich In gluten.
From tins high qrude. Hour Is eliminat
ed n greater part of the starch, and for
tills reason IV must bo higher In price.
Good macaroni cannot be successfully
- made from a atnrchy Hour because
' when poor in gluten, It breaks easily
when cooking, or else becomes a 'pasty
and cohesive mass, presenting an unat
tractive appearance.
W
m
The new breakfast food,
A delicious combination of
suit and wheat,
A good mucnroiil Is rather rough,
elastic nnd hard, never slnrohyj nnd In
color It IS a yellowish gray. Cooking Ik
the Infallible test of Its quality and
freedom from adulteration. When the
eooklnff Is properly done the tubes
coiuo out whole, sepnfttte, free from
pnstlness and tender and delicately
white.
A good macaroni will Increase In bulk
Willie cooking.
Tho Food Value of Macaroni.
Alacarotil Is a comparatively rich
nitrogenous food, and may also be
considered 'its it heat producer, and an
economical food as well. The latter as
sertion can be proven by Hklllful cook
ing, which will swell It to almost three
times Its original bulk.
Properly treated It Is very suitable
and digestible for adults and children
having weak digestion, when it Is
served ulono; but it does not contain
the amount of muscle-making fond re
quired by the man who labors physic
ally, it' served without cheese or eggs.
Put with the addition of these It makes
a very substantial nutrient, and should
not accompany a meat dish.
Its nourishing qualities, its chenp
ncH.vthe many nnd convenient ways In
which It may bo prepared and made
to serve as an agreeable and suitable
substitute for meats should recom
mend It to every American housewife,
especially to those who must look well
to expenditures.
American Macaroni.
Admitting that there aro certain
home manufacturers or this product,
who are producing an article in no
wise superior to the lowest, grade and
most uncleanly foreign goods sent here,
we have the satisfaction of knowing
that we have grades of American ma
caroni now on the market, undisguised
by foreign label?, that aro in every
way equal In quality to tho best for
eign makes and ha o the advantage
over them in tho method of drying. In
the best Auierican macaroni factories
the pastes are dried in an atmosphere
perfectly free from dust nnd microbes;
w'tllo the mildness of the climate in the
macaroni producing- cities abroad al
lows the manufacturers to dry it in the
open air and sunshine (?), a process
which may give a whiter paste than
our native kinds, but one that permits
easy access of dust of the streets and
objectionable odors and microbes to the
pastes. This Is a point that rounts
with the progressive American house
wife. Imagine these pastes made and
dri.il, us some actually are, in the at
mosphere of some of our smoke-be-vrlmed,
b"fogged, windy and microbe
breeding cities of America; and in such
localities as are In the worst possible
sanltnry conditions. With humanltj
at war with the disease microbe, It is
well to know the best points of attack
on such an enemy. Therefore inform
yourselves as to the source of your
manufactured foods In fact all foods
thar may In any way be contaminated
or affected, and choose quality alone,
even If you must be more frugal In or
der to obtain the best.
Cooking; Macaroni.
The very best macaroni may be
spoiled by tho careless manner in which
it Is prepared for the table. Honking,
careless washing or putting it into cold
writer to cook, or not allowing a sttni-cic-nt
amount of water to keep the
pipes separate so they can swell and
come out clean and free from starchy
paste; all these will operate against
success in cooking macaroni. Tho
method is so simply and easy, a child
I'.iay successfully accomplish the work.
Plunge tho macaroni Into boiling water
enough to keep the pieces well sepa-iati'd-hiLV(
the water salted, and keep
I' liolllnr. rapidly until the paste is
lender, from twenty to thirty minutes.
I.'y tins time the tubes should be at
least double their sl'e before cooking.
Tm n the mncarotil into a colander to
drum off the water and then Inuuedl
uli'ly plunge colander into a pan of
odd water or let cold water run over
the paste a few seconds to prevent Its
breaking or slicking together. It may
then be dressed for the table in a hun
dred different ways, all delicious, nour
ishing, cheap and for the most part
very simple. The various forms of
pastes can be used In either clear soups,
or combination broths, the particular
form of the macaroni giving name to
the soup, t'heese, eggs, milk, and to
matoes all have especlaly nihility for
this food preparation. All soups, tlm
briles, croquettes, dishes uu grntln, etc.,
should bo accompanied by cheese, Par
mesan preferred. "When tho macaroni
dish Is covered with grating of cheese
and browned In tho oven, the coloring
must be done to an exact nicety. If
the limit Is overstepped and the cheese
too deeply browned, and a bitter unsa
vory taste assumed, it Is repellent to
the gustatory nerves, and the value of
the dish is destroyed,
AVhon macaroni Is added to soups It
should flrt be boiled In salted water
until fully expanded, no longer, then
drained and finished In the broth,
Stewed Macaroni.
Hull tho deslted quuntlty of maca
roni until tender, but not soft: drain In
a colander, letting cold water run over
It for n few minutes, drain again, then
return It to the saucepan, nearly cover
with milk, or milk und chicken broth,
season to taste with salt, pepper and a
little butter and let simmer ubout
twenty minutes, but do not allow tho
macaroni to break. Turn Into u heat'
ed dish and serve,
Baked Macaroni with' Cheese,
llreak the macaroni into liu-li lengths
and throw L Into boiling, sailed witter,
and keep it boiling rapidly until It Is
well swollen and tender; tills will in
quire from thirty to forty-five minutes,
fHlr It frequently to prevent Its set
tling: and sticking to, the bottom. When
done turn it Into a colander and rinse
with cold water, drain woll. Place a
layer of macaroni lu tha bottoip of u
pudding dish, strew some rich cheese
over ltParmesan Is eenernlly pre
ferredplace Wis of butter over tho
cheese. Arrange another layer of ma
caroni on this, then more cheese, but
ter, salt and pepper, lining tho dish in
this manner and having a layer of ma-'
caronl qh top, spread well with butter
but no cheese. Add a few spoonfuls of
milk to moisten tho macaroni while
cooking, nnd hake In the oven for about
half an hour. The lop must be an evtn
golden brown when dune,
Macaroni Pudding.
Urenk the macaroni In two or throe
pieces and boll lender lit plenty of pall
ed water. Drain lu tho colander, then
throw Into cold water for u moment,
thou drain again and lei get cold. Vov
quarter of it pound of macaroni, well
expanded, take the White ment of n
chicken nnd three or four fllleeit of
hum and chop very line, season with
white puppet', salt and grated Parme
san cheese. A 1 1 s this separately with
the well beaten yolks of three eggs and
tho white of one; stir in half it cup of
cream or rich milk; then carefully mix
In tho macaroni. Place tho tnlxture In
a woll buttered mould, cover closely
und steam for an hour. Turn out on u
hot dish, pour some suitable sauce,
such as n cream or tomato sauce,
around It and serve.
Timbnles of Macaroni.
Poll hulf a pound of macaroni In
salted water until tender, drain and
cut into pieces two Inches in length.
Put quartet' of a ettp of good Bechamel
sauce In a saucepan over tho tiro and
stir In gradually n few tablcspoonfuls
or good gravy or beet extruct; cook it
few minutes, then remove from the lire
and add five tablcspoonfuls of Intttcr
and n little grated nutmeg or powdered
inure: pour over tho macaroni. Butter
a tlmbnle mould and sprinkle with
bread crumbs nnd line with a thin tart
let paste. Turn In the mixture, cover
It with the paste und bake it in u mod
erftto oven for about forty-live min
utes: then serve with a yellow Becha
mel sauce on the side.
Macaroni, Italian Style.
Boil quarter of a, pound of macaroni,
without breaking, In plenty of salted
water until it is tender; drain thor
oughly and return to tho stewpan.
JIako sufficient quantity of white sauce
to. moisten well; add to it two table
spoonfuls of made mustard, salt, pop
per and cayenne to taste and half a
pound of grated rich cheese (usually
Parmesan). Turn' the drained maca
roni into the sauce and stir carefully
until It is well heated through; then
serve in a hot dish. Do not cook long
enough to harden the cheese.
Butch Macaroni.
Ureak some macaroni Into conveni
ent lengths and boll In salted water.
Cut up it head of white cabbage Into
long line shreds and boil tender in veal
broth, adding two ounces of butter, a
largo slice of onion, two or throe cloves,
u small bay leaf, six pepper corns and
salt to ttuUe. Keep the saucepan un
covered and do not lot the cabbage get
dark in color. As soon as it is tender,
drain, reserving the broth. 'When tho
macaroni is done, drain and arrange it
in alternate layers in a deep dish with
the cabbage, strewing a little grated
cheese in between each layer. Cover
the dish and place It In a moderate
oven for half an hour. The broth In
which the cabbage has been boiled can
be tiKod in a soup. Serve the macaroni
lroni the dish in which It was cooked.
THE VELSH MINER.
INQUIRIES ANSWERED.
.Mrs. W. V. S. writes: "Would you
kindly give a recipe for maple layer
cake'.'
Beat ball' a cup of butter to a cream,
add one and one-halt cupfuls of granu
lated sugar and beat again until light
and creamy. Measure two cupfuls of
sifted Hour; add one teaspoonful of
baklnc; powder and slfl again; then
gradually stir in three-quarters oC a
cup of milk, alternating with the Hour,
until both are Incorporated into a
smooth batter. Whip the whites of
four eggs to a stiff froth and cut and
fold them Into the hatter until thor
oughly mixed. Pake lu two or three
layers in a quick oven.
Maple Filling.
Break one pound of soft maple sugar
Into small bits, put in a saucepan with
half a cup of boiling' water, stir until
the sugar is dissolved and then let it
bo.'l undisturbed, until the syrup will
thread when dropped from a spoor
neat the whites of two eggs to a stiff
ury froth and then pour tho hot syrup
gradually into the eggs, beating con
stantly until it is stiff enough to
spread.
Orange and Grape Snlnd.
Peel and cut orange's Into dice, seed
half the quantity of grapes white and
Tokay hut cutting in half lengthwise
Keep the fruit ice cold until near serv
ing time, then toss together and mix
with n sweet dressing or dress with
wine, if the salad is for a sweet course.
If It Is to bo served with game, use the
French or a mayonnaise dressing.
Chocolate Icing.
A subscriber writes: Will you kindly
publish a good recipe for making cho
colate Icing? Mlno either turns to
sugar or soaks In the cake.
Put lour ounces of chocolate or cocoa
In a saucepan and melt It over hot
water. Put one and three-quarter cups
of granulated sugar Into another sauce
pan with a cup of water and boll until
it will spin a thread when dropped
from the point of a spoon, tftlr this
syrup slowly into the melted chocolate,
ninl when smooth and of tho right con
sistency spread over the cake.
His Home, His Politics nnd Literary
Attainments.
The bcit elnps of miners In Pennsyl
vania to-day are the Welsh miners. They
are not collogo graduate!", but aro men
of literary lmblls and rohd of home and
children.' It Is very seldom yott will meet
with one who does not know and tindcr
hIiiihIs Homothlng about geology, history,
theology nnd music, lie Is lu general
easily In advance of other mining nation
utilic.t In education unit .general Informa
tion. The majority' of them can read ami
write lu both the Bngllsh and WoMi lan
guages and urn full of Christian feeling,
and lovo Clod and humanity. Their homes
are not an almnsphero of coldness dark,
yellow Xpiv York newspaper world,
dismal, dirty and cheerless os one of our
have, the people believe, but bright,
warm, cheerful, comfortable, happy, neat
and attractive Christian homes whole
'rather and mother work In sweet ncconl
together for the welfare of their chil
dren and ouch other. If you doubt It,
jint give them a visit yourself. They
tiro open ror Inspection to all,
Tho mother Is tho leading spirit In the
Welsh miner's homo. She looks orter nil
the Innumarabto household duties; also
after tho welfare of her boys and girls,
and It Is generally her moral and spiritual
Influence that directs, guides and con
trols to it great extent the future wel
fare of the family. She I the queen
around whom gravitate the happiness and
sociability of her children; through her
kindness and gentle touch und Inlliiences,
also, tho father Is drawn Into closer re
lations wllh his family circle, und mutual
sympathy pervades tho whole family.
It Is very seldom you see Welsh miners'
homes without some gamesor amuse
ments, such as tho piano, organ, violin or
some other musical Instrument, and one
of the most striking things to me is thot
yott will linrdly over come across one
lu bis household who cannot play, slug
and road music. Furthermore In tho ma
jority of tho Welsh miners' homes you
will ilnd plenty of papers, good book's
and literature, and, I am glad to proclaim
to tho public, tho greatest of all books
In hfo homo is tho precious Bible, from
which they draw it great deal ol' sweet
ness, strength, hope and comfort In their
dark hours of grler, sorrow and trials In
this lire.
It Is not an uncommon thing ror a
stranger who visits a Welsh miner's home
to see graceful pictures hanging on the
walls with Scriptural and Biblical mot
loos lu largo letters: "The I,ord Is jr.v
Refuge and Strength," "The J.nrrt Is My
Shepherd, I Shall Not Want," etc. Thcro
are pictures on tho walls of every room,
not uxpcuslvo ones, either, but pictures
which mean and tell something land
scapes, pictures of Christ and salut; his
torical scenes and family portraits. These
are the homes of tho AVelsh miner.
Politically, mostly all tho Welsh miners
aro thorough liberals In their views.
Thoy hcllcvo In the welfare of mankind.
Irrespective of color, privilege, position
or power. They believe in the liberty of
thought, librty of speech, and liberty of
action. They believe that the spiritual
law of God controls the mind, tho affec
tion, tho desires, tho will; and that, man's
spiritual comfort and welfare are thus at
tained and thus alone. They also believe
that to deprive man of moral government
would make him a. captive without a ray
of hope a machine without lift- it pillar
of lee. The great de-Ire of the Welsh
miner Is toward progress and reform.
I hope the day will come when both
father and mother will endeavor morn
faithfully In tho future than In tho past,
to give, their sons a, thorough education
that will land them out or tho dangers
of the coal mine.
DANIKfi K. GRKUOHY.
THE LARGEST AND MOST COMPLETE
LABORATORY IN THE WORLD.
1,000 MILES OF COLLARS.
That Many Produced Every Year in
Factories of Troy.
From Leslie's Weekly.
If all of the collars and cuffs made in
a. year In Troy, N. Y., wero placed In a
shigln line, end to end, that line would
bo more than a thousand miles long. It
would extend from Xew York City to
Chicago with several miles to spare.
Ninety-five, per cent, of all the collars
manufactured In tho United States aro
produced In Xew York Stale, and S." per
cent, of tho entire country's product
comes front Troy. That an Industry of
this mag"ltudo and one whoso product Is
of such general uso should be concentrat
ed In a city of ",,003 Inhabitants Is per
haps tho most Interesting Industrial phe
nomenon hi tho country. From It arises
a variety of unique conditions.
Troy Is called "the collar city" of
the world. Hero tho very llrsl collar de
tached from tho shirt and bearing it sem
blance to that article of apparel as it is
known to-day was made; and since that
time, seventy-live years ago tho industry
has increased, with Troy always in Its
centre, until now collar-manufacturing
Involves twenty million dollars annually
und gives employment to nearly IS.COO
persons, whose wages amount in the ag
gregate to betWi'cu eight and nine mil
lion dollai'j.
Although the factories which construct
these finishing touches of a man's attire
are In some instances immense plants
employing thousand.! of people grout,
buzzing nests of activity a largo and Im
portant part of tho work is dimo by wo
men In their homes. For this is distinc
tively a woman's work, and while lu the
city of Troy the great factories aro hum
ming, through all Mm country round, in
tho farm-houses and villages within a
radius of fifty miles, the women sitting
In their homes nro hoping to make the
collars or tho United States. It Is the
kill or these women as well as thosn who
are employed within tho factories that
enables thirty manufacturers In and near
Troy to turn out complete every year
nbou. a),000,(HW collars, cuffs and shirts;
and It Is these same women hi the binall
houses of the city, In tho villages round
about, and on tho farms, that make It
Impossible for this Industry in live else
where. .
Strike in France.
The Jllnistry of Commerce has JiiHt Is.
sued Its annual report on tho strikes In
France. According to UU document dur
iim Mm year 1901 thorn wero .1S1 trikcs, In
which 111,111 mon, women unit youths
took pan, Mm number of laetorlos and
worksbops affected being ii,970. These
strikes entailed tho loss of l.S,ai days'
work, or an averago of jr, days per strik
er, Tho figures lu Hum wero nos strikes.
outuWng tho losi of :i,"Oi.u77 days' work,
r,
. '?
;
"V,
ARecip2 that Save?
Butcltcrx"Bill5
Left-over fish or
ment remnants mav
utilized and made into most
attractive and tastv dishes, far more
suitable for breakfast or even the most
dainty luncheon than whole meats besides
Remnants of fish makuig a considerable sav
or meat '" on tnc butcher s bill.
JSP
i 1 1 fli i"'tl. i . y lml
Wl)
k nfi
I Vl
with
SHREDDED
BISCUIT
For Fish u la Oreinor-t'wo cups of
auy wuito naitcu ns.ii teooueuj, vry
a blico ot onion In tablespoonhof
butter without, browning, Upmove
onion, bilr la i tablespoons ot Hour,
men i cup oj nillK, stir inw cook uii
til It bubbles, add suit una pepper to
taste, thou the tl-.li. Let boll up, udd little
icinon juice, men ill) into (.teumca Shred
dod Wheat lllscult batdtots. which have i
tii'St been moistened in cold milk. UarnUh
witn lemon and parsley,
rl....jj-.i ,.. .
Whtat UUcult U delicious us toast uuil
Is served In scores of dellBlitful w,y.
ttthfillv tlfltritflAt iftjt nth.tl ... CM
by all grocets. Send for "Tho Vltal'Ques-
uvm, iiwvi,v9, ,uu9iruieii in voiorsj vrco.
Address
Tho Natural Food Co,
XlAOAUA F.MtS, N.V.
n)t
y
ir I
ii
I ii hi
THE NEW FIBE-PHOOF SWAMP-ROOT LABORATORY, NOW NEARING- COMPLETION.
(Sketched Kxpressly for The Tribune.)
Blngliainlon. N. Y., Dec. S. Whoever
goes to Uliighaiinon, ,ns I did, will' Ilnd
a much alive, brisk city, with beautiful,
wide, usphullcd .streets and charming
residential sections. Its business! streets
are decked with handsome business
buildings and public Institutions, but
none of them can compare In magni
tude and beauty with the now Swampy
Root Laboratory now Hearing comple
tion. This tall, towering building is
the first object that confronts tho eye
upon alighting from the train at the
railway stations.
The building Itself Is remarkable, be
cause, when finished it will bo tho
finest, most scientifically built, and best
equipped medical laboratory on earth.
It was the pleasure of Tho Tribune to
send a representative to inspect this
building, and from the standpoint of
an architect, scientist and searcher af
ter the beautiful, I can say, with
warmth, that tho trip from Scranton
was well worth while.
Hundreds upon hundreds of the
readers of The Tribune owe their re
stored health, and the restored health
of their friends, to Swamp-Koot, the
grent kidney, liver and bladder remedy,
and I am sure they will bo Interested
in my brief description and the photo
graph of the new laboratory, where,
beginning with the new year, Swump
lUooL will be compounded.
The magnitude of the building Is not
'nil. Jt will stand for centuries. It has
( the Ilnest of modern steel construction,
wttu uro-iiroot masonry and cement
arches, not a piece of wood Is used in
Its structure. It Is situated on the
most central nnd commanding site hi
the city, nnd hns a frontage of 231 feet,
on Lewis Street, IMS feet on Chenango
Street and -107 feet on Lackawanna
avenue; it's floor space amounts to the
astonishing area of four and onc-luilf
1 acres, und is to bo devoted exclusively
I to tho Swamp-Uoot business.
Tho building is eight stories high,
' built of steel, granite and light colored
brick, and its architecture is or the
most pleasing style.
As is the present Laboratory, so will
the new one be equipped with the very
latest scientific apparatus for the com
pounding of Swamp-Uoot, the demand
for which has so greatly Increased that
the mammoth now laboratory became
an absolute necessity.
A convenient switch connecting with
tho main lines of nil railroads entering
the city runs direct to the doors of tho
shipping department.
After going through this new struc
ture us well as the presq'nt Laboratory,
the writer was surprised to sec the
immense scale on which Swamp-Uoot
Is prepared.
But when an hour later, I sat In the
ofllces of Dr. Kilmer & Co. and had
tho pleasure of seeing many hundreds
or the thousands of unsolicited testi
monial letters, from all parts of the
world letters written by grateful men
and women cured by Swamp-Uoot, I
thought these people did just as you
and I would do. They sut down nnd
wrote their thanks for' what Swamp
Uoot had done for them and usked
that their testimonials bo published in
order that all might know of this won
derful medical discovery.
Having seen a little mountain of
these letters, each bearing the Imprint
of sincerity, no one would wonder that
this business has increased as it has,
and that the largest and finest labor
atory in the world is needed nnd forth
coming. If may be of Interest to our readers
to know that they can obtain free by
mall, a sample bottle of: ywamp-Uoot,
by addressing Dr. Kilmer & Co., Blng
hamloii, N. Y.
I T IdCIt
Christmas Buying
Easy
That is the object of our advertising, You know that this is
the Reliable Jewelry Store of Scranton and it is not necessary for
us to tell you that the assortment is larger than ever before, and
all the rest of the things usually said at this time and with which
you are already familiar. If you will, however, keep your eye
on our announcements, we will endeavor by short lists of sugges
tions to make your Christmas buying easy.
WhZt
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PiTOnOtn.Tf-IBT.C
?-vJy TUo irii ;fi- ., I,,,.,,,.. rLi,;nn-
f-S .III- 1UIUI jlll, HMVUyO JtlOlllUII
aCw tfHfc uuie, appropriate u wear on an utiu-
S5J&S& sions. A fift that will last a lifetime.
TO?1SW tfin S7.no ssrm. '
W& j!! Diamond Hrnrxiios. crold (IlleJ
w ,:.. i nn 4.. in
iJittliioiid tJroochc.s, t;old 11. led, $3.50 to $250.
Diamond and Pearl Brooches, $'S up.
SECRET LOCKET.
... ,.. nn.-,.I..,. nit r. l.i,', rte ...n..n.-.
WJTTft,. I ill.- uuuuittl till iu illtin ui vyuiiiiiu.
tyfsw Our collection includes all the new crea-
v3TOf"ttKS3J llll m loiuiu ui iiiriiii 9iiupc
5Spr2ffiSi bollcl 20ld diamond set. o 10 ?".
Cold fi'led, $1.50 to $4.
Neck Chains, solid cold, $J to $6.
Neck C'uiins, ulii iilled, $ to $3.
r.. . .v-i--hu'crV5j"irp-tw-ay-CE'T3'C3r,' --m vvm--. .jivtin
3Sa0nS4B&&eaeM5flSi
Watch Cfokttiis-Lsidies ox Gentlemen
Not the cheap "nold washed" kind but solid gold and
gold Iilled goods that are guaranteed. New styles of links,
hundreds of different patterns in light and heavy weights.
Gentlemen's Solid Gold Chain, $S 00 up.
Dickens Chain, gold filled, S.v50 up.
Single Vest Chains, gold filled, SI. 00 up.
Ladies' Solid Gold Chains, JW 00 up,
Ladies' Gold Hilled Chains, Si. 75 up, ,
Kbomy Goods
Our line of Toilet Articles in real l.bony is very large this
season and the prices are reasonable,
Combs 50c up i Traveling Toilet Set.
Hair Brushes, ,,.,., $1.00 up with case , , $.W)D up
Haiui Mirror $1.50 Up Cloth" Brushes $1,50 llp
Manicure Sets 31.50 Up (Military, per pair. , . $3.00 up
1 Shaving Mrrors,,,. $5,00 up
QMKl
sKiS
fr
RINGS.
The gentleman or lady who does
not piize a ring and who would
not appreciate one as a gift is hard
to find.
Large assort
ment of Signet
Rings, ladies'and
g en 1 1 e me n ' s
sizes, $1.75 up,
Gontlomcn's Diamond $6,00 up
Ladies' Diamond. $5.00 up
Gentlemen's Ruby $4.00 up
Ladies' Ruby $3.00 up
Gentlemen's Opal ,.$7.00 up
Thousands of rings
for ladies, gentle
men and children in
solid and filled set
tings, with rich combinations of the
various precious stones, a J UP
in price from
S5?
$4
iS&i'
Hundreds of beautiful Scarf Pins,
a gift always appropriate for the
gentleman friend. Our prices from
25c up.
mm
Cuff Buttons.
Diamond Set, $5 to $50
Solid Gold....$2to$6
Gold Filled, 50c to $2
Si. T. Charms and
Secret Society Pins.
II your Kontlcninn friend, brother
or 1'iitlior la a K. T. or bolougs to a
sec rot society and has not got a. badge
nc omblom watch uharm, would they
not prize one nbovu all else for a hoi.
clay gift?
The Only Scranton Jewelry Store Giving Green Trading Stamps.
Lackawani
Avenue.
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