A Dog as Fottm ater's Assistant. A little potfofltcj nur.r Witmer's, on the main line of the Pennsylvania Kail road, enjoys the unique distinction of being the only office in the country wherein a dosr officiates as assistant postmaster. Postman Mussleman's ca nine assistant is a little St. Charles spaniel called Beauty,. TTpon whom has devolved for five years the task of bringing from Witmer's station, a half mile distant, the bundle of morning pa pers from Philadelphia. Two bundles, a large one and a small one, are thrown oil at the station. Regularly every morning Beauty trots over the fields to the station and patiently awaits the ar rival of the train. When the two bun dles are thrown oil Beauty seizes the smaller one in her mouth and trots directly home. She never makes a mistake, always taking the smaller bun dle; neither does she loiter along by the roadside, but covers the distance be tween Witmer's and the cross-roads postoffice at a speed that would do credit to Nancy Hanks herself. Beauty has been assistant postmaster almost ince her birth, and could hardly be eplaced.—Philadelphia Record. A S rpent of the Sea. Chancellor Rnnd, of McMaster Uni versity, recently received by express a box, which, when opened, was found n snake some niue feet long, of slender build, and of a dull mud color. An accompanying letter explained the ar rival. Last May, while on"the way from the Philippine islands, the Theo dore 11. Rand, a ship named after the Chancelor, was caught in a heavy gale off the African coast. Everything was battened down, and yet, after some hours, during which the seas ran bodily over the vessel, the helmsman felt some thing like a rope around his leg, and looking down, was horrified to find this snake. The ship at the time was more than a hundred miles off the shore, was closely battened, and had not boon in port for some weeks. Many theories have been raised to account for the reptile's presence, some thinking it had been wnshed aboard during the storm; others, that it had lain dormant tince the ship left port, and others suggest ing that a genuine sea serpent had at last been found. The Captain for warded the snake to the Chanceler as a curiosity.—Toronto (Canada) Empire. Ail Old Lady's Way. A happy and vigorous old lady in New Hampshire give these rules for the secret of success of eighty years' living on this plane:, which brings so much care and worry to many of nor sisters: "I never allow myself to fret over things I cannot help. I take a nap, and some times two, every day of my life. I never take my washing, ironing, or bak ing to bed with me, and 1 try to oil all the various wheels of a busy life with an implicit belief that there are a brain and a heart to this great universe, and that I can trust them both."—Chicago Tribune. J Mrs. Smrah Muir Of Minneapolis. " I was for a lons time a sufferer from Female Weakness And tried many remedies and physicians, to no good purpose. One bottle of Hood's Sarsapa rilla made so great a difference in my condi tion that 1 took tliroe bottles more and found myself perfectly well. 1 have also given Hood's Sarsaparilla to the children, and lind that it keeps them in good health." Mrs. Sahah Muik, .708 Six teenth Avenue, South Minneapolis, Minn. Hood's l'illfi cure all Liver Ills. Ws Emulsion of cod-liver oil presents a perfect fc>od —palatable, easy of assimilation, and an appetizer; these are everything to those who are losing llesh and strength. The combina tion of pure cod-liver oil, the greatest of all fat pro ducing foods, with Hypo phosphites, provides a re markable agent for Quick Flesh Building in all ail ments that are associated with loss of flesh. Praparad by ftcott A Bon ne. Chemists, York. Bold by all riniKK'istß. ~ no *i LM E R'S froo"!* KIDNEY.LIVERS BL C 4 U D R D E" DtN»olvcs Gravel, Onlletone, brick duot In urine, pain* in urethra, after urination, pain in back and hips, sudden stoppage of water -with pressure. Disease, Tube casts in urine, scantv urine. Svnimv-Rooi cures urinary trouble#and kidney difficulties. Liver Complaint, Torpid or enlarged Jlver, foul breath, bilious ness, bilious headache, poor (finestion, gout. Catfrrrli °f then P add er, Inflammation. Irritation, ulceration, dribbling, frequent calls, puss blood,mucus or pus. (unntw l'ie rcnt»ijts of One liottle, If not be.- .fltM, Dl urelMn will lafunil fill III" price pnld. At OriieiclKlH, r,Oc. Slate, $ 1 .OO Sire. InT.Uct.- (Jutde to IlMlth" fiw t'oiimiltutton frws. D*. Kll.MF.ll & Co.. N. V. I.IME FOB THE HENHOUSE. Lime should be frequently sprinkled about a henhouse; it should aho be used in conjunction with carbolic acid, both being deoderizers, purifying the air and exterminating vermin quicMy from tbe premises. The runs should be sprinkled •with a strong solution of sulphuric acid, and you need feel no fear of cholera or many other diseases which poultry are from time to time troubled with.—New York Independent. FEEDING SMALL POTATOES. Some fifty years ago it was my duty to boil the small potatoes in a big cop per boiler (built in trick, with an oven fire draft underneath), and then to mix them with barley meal and feed them to the hog 3. The method used was to sprinkle the dry meal over the hot po tatoes and then squeeze the latter with the hand and thus thoroughly incorpo rate the meal with them ami make a semi-mash or slop, by adding the water in which they were boiled. This prac tice I have followed in feediug in the West, using corn meal instead of barley meal, as being the cheapest and the best for fattening. Potatoes, as a food, are little better, if any, than green clover. Both serve as a slop,food, or green food, as you will; but both build the frame, and then when the corn meal is added put on fat enough to finish them for market. This, at least, has been my experience and is my practice. My own impression is that enough value has not been set on potatoes as a food for hogs.—Breeder. KINDS OF PONTES. There are many kinds of small horses that go by the name of pomes. The native kind, known as the Indian pony, is supposed to be descended from the animals brought to this continent by the Spaniards, but by reason of neglect has deteriorated in size while it has gained in hardiness. Theie is another native pony found on the islands of the North Carolina sounds known as the banker, from its location on the sand banks of which the island and mainland are made up. There is also the Sable Island pony of Newfoundland, an animal similar in character in every way to the former. The imported kinds are the Welsh pony of England and the Shetland of Scot land, tbe latter the smallest horse exist ing, some of them measuring no more than thirty inches in height at the with ers. The smallest of all these bring the largest price, the Shetland selling some times for as much as $1 a pound of its weight. A fairly good animal may be purchased for $l2O or thereabout. This kind of pony is in great demand for the use of children, as it is exceedingly gentle aud sagacious.—New York Times. DUCKS FOR EGOS ONI.Y. The demand for duck's eggs in cities is comparatively small, and although Pekin ducks arc the best of layers, they would give but very little profit, if any at all, in the sale of their eggs. How ever, this limited demand for duck's eggs may be on account of their scarcity. But few farmers keep duck?, aud. those who do hardly ever think of putting the eggs on the market. In many farmeis' households it is preferable to keep the duck's eggs for use, and place those of the poultry on the market. Certainly there is no reason in the world why eggs laid by these web-footed creatures should not find as ready a sale as those of the other denizens of the poultry yard. It costs more to produce one of these eggs than an ordinary hen's egg. They arc a good deal larger, and for this reason they should get a better price. But even with a better price it would not pay if the eggs were laid by the ordinary barnyard duck. It would pay just as long as the supply of eggs is kept; but this class of animals are noted for the fewness of their eggs. The Pekin ducks, as we have said before, are best layers of any of the varieties of ducks, and if they are kept and fed carefully un doubtedly a profit would be derived from the sale of eggs.— American Farmer. SCAB ON SnEEP. Those who have onco had the scab dise.ve in their flock of sheep do not need any description of its effects, but for others, we will say that the inclina tion to be constantly rubbing is the first symptom, with a biting of the fleece where it can bo reached, and a sore to be found where the wool comes off, from the centre of which yellow matter is discharged. To cure it the following remedies are used: Washing the sheep with soap and water, and then dipping in an infusion of arsenic, at the rate of a half pound to twelve gallons of water. Others mix the common mercurial oiut ment with from'three to five times its weight of lard, .ani apply about two ounces to each sheep, parting the wool, and rubbing it in at distances of about four inches apart. Another remedy, and less dangerous to handle, is to mix one pound of sulphur and one-half pound of tar, then rub this -well into about two pounds ot lard, and apply in the same way as the mercurial ointment. Others dip in a strong solution of to bacco, well steeped. In this, which is perhaps, the most commonly used in this country, as in the arsenic solution, care must be taken to keep the sheep's head out of the liquid. The time for dipping is about one to three months after shearing, and the sheep should not be over heated, or thirsty, should not stand in a hot sun, and the work should be fiuished early enough so that they may dry off well before night. They should be kept in it from one to two minutes, and then the wool should be squeezed as dry as possible after they are taken out. Da not allow the drippings to fall upon auj thing they are likely to eat, and do not let unwearied lambs in with them for a few hours ckter dipping. If the first application does not cure, in ten days or two weeks repeat it. One tub or trough in which to dip them and another for draining them, or squeezing the dip out of the wool, are necessary. There are several patent' preparations offered for sale as sheep dips, and they ape> probably all compounded upon some of these lines.—American Cultivator. THK CABE OF BOADS. Wisdom in construction gave Prance the best roads in the world a number of years ago. Complete organization and care has kept them so. The most perfect road uncared for soon wears out; the poorer stone road well taken care of will soon have a smooth surface. The French roads are never out of repair. One man takes care of a lona; stretch of road, often several miles, by doing here a lit tle and there a little. The road is always in ideal condition. The gutters are trimmed, the grass plats along the side are always neat and clean, and the main ditches on the outside are free from all rubbish. The surface of the roadway Is kept dry by small open drains across the grass plats on each side. As the grassy borders are about three inches above the road, the sod is cut out about eight inches wide and four inches deep, with a spade, and the drain neatly scraped out. The bottoms are not lined with stone, and very little work is needed to make or keep these small drains. They are placed from fifty to eighty feet apart, and if the road slopes they run diagon ally down the slope. The roadman keeps the drains clear, scrapes the mud off the road in wet weather, and sweeps the dust in dry. Cleans off the snow and breaks up the icc on the surface of the road and in the drains. Picks up loose stones, breaks them and piles them in regular heaps for use in repairing, takes care of the trees along the road and keeps the mile posts in order. The roadmen live in the immediate vicinity of the road and are expected to be constantly at work during the day. They have the following tools: Wheel barrow, irou shovel, wooden shovel, pick, irou scraper, broom, rake, crowbar, hammer and tape. This system of caring for roads amounts to a constant, every day patrol in search of the slightest evi dence of imperfection. The result is that these imperfections are never ob servable to the ordinary traveler. He is soon led to expect perfection and sees nothing else. One can walk along these roads after a rain without getting his shoes muddy. In the dry summer time there is no annoyance from dust. All this is the result of constant, diligent, far-reaching organization. The eco nomical and prudent French people know that it pays to build good roads, and that it pays still better to take good care of such highways.—Farm, Field aud Stockmau. - FABM AND OABDEN NOTEB. Do not leave the turnips out too long If you buy an incubator get a good one. Give the hens chopped onions occa sionally. Clean up, whitewash and get the hen house ready. All breeds of fowls have certain points in their favor. Do not try to winter more hens than you can car#for well. From now on until spring early and late feeding should be the rule. Arrange convenient drinking vessels for the fowls during tbe winter. Fruit trees planted in the fall should have the earth well firmed about them. It is important to have the floor of the duck and geese quarters dry in winter. Clean up the coops and give a dose of coal oil belore putting away for the sea son. One of the best ways of securing dry ness under foot is by using dry earth on the floor. Dressed poultry should always be thoroughly cooled out before packing for market. See that there are no cracks in the hen-house through which draughts can strike the fowls. By watching the fowls for the first appearance of cold and curing it croup may be prevented. When the fowls must stay in the house, scatter the grains among straw or litter to give them exercise. For swelled heads wash clean with warm water and then annoint the whole head with glycerine. Considerable care must be taken to prevent the eggs from getting chilled, if they are to be hatched in an incu bator. While less range is needed during the winter than in summer, at the same time it is usually best to give the fowls every opportunity to exercise. If plenty of clover is given to the poultry there will be much less necessity for supplying lime, as there is consider* able lime in the composition of clover. A good roadster or a good draught horse need never be sold at a price that will not pay a good profit above cost of production. Buyers are always looking tor them. A dairyman of some repute says that he finds beots far inferior to silage as fec.l, and for the butter maker the silage will give the butter a pleasing flavor that cannot be secured from beets. The corn plant is almost tropical in its habit, requiring abundant heat and moisture. For the former we are de pendent upon the weather. The latter wo can control to a considerable extent by proper drainage and cultivation. The farmer is a manufacturer who is steadily transforming raw material into merchantable products. Tne raw mate rial is primarily the plant food in the soil. A good output cannot be main tained unless this supply is kept up. A good plowman must study the prin ciples of mechanics. He should kno*', for instance, that in hitching the plow, the shorter the hitch the lighter the drn*s»ht, provided the hitch is not so short as to make the plow run on its heel. The English farmer recognizes the fact that corn is not a good food for growing animals. As a result of this he has a staple food composed of beans and oats ground together. This piece of news may be of some use to the American farmer. HOUSEHOLD AFFAIRS. WHT SOITE COFFEE II POOS. It is well known that all aroma tics are easily dissipated by heat. Many of them will not bear the boiling point of water without evaporating. Not observ ing this fact many cooks work to a great disadvantage. The finest flavor of aroma of coffee is quite volatile, and if boiled a minute after it comes up to 212 degrees it begins to disappear, and this la why so much coffee is poor. As soon as the coffee pot comes to a boil set it back im mediately.—New York World. CHICKEN SALAD. The white meat of a boiled or roasted chicken, three-quarters the same bulk of chopped celery, two hard-boiled eggs and one raw egg well beaten; one table spoonful salt, one of pepper, one of made mustard, three of salad oil, two of white sugar, half a teacupful of vinegar. Mince the meat well, removing every scrap of fat, gristle and skin, cut the celery into bits hnlf an inch long, mix them and set then aside in a cold place. Prepare the dressing by rubbing the yolks of the eggs to a fine powder, add the salt, pep per and sugar, then the oil, grinding hard and putting in but a few drops at a time. The mustard comes next, and let it all stand together while the raw egg is being whipped to a froth. Beat this into the dressing and pour in tiie vinegar, spoonful by spoonful, whipping the dressing well as you do it. Sprinkle a little salt over the meat and celery; toss it up lightly with a silver tork, pour the dressing over it, tossing and mixing until the bottom is as well saturated as the top. Turn into the salad bowl and garnish with white of eggs and sprigs of celery tops.—New York Bun. PUDDINGS AND PIKS. Recipes for holiday puddings and for mince-pies have been given so many times that every one can easily get the rules, but there are some ways ol pre paring these dishes which are the secret of success that are not so well known. All fruit-puddings, cafre or pies of the rich dark types associated with Christ mas must be made several weeks before they are wanted in order to acquire proper flavor. The pudding had bettor be made at least two weeks before, and boiled and hung till needed in a cold store-room, upstairs, where there can be no danger of dampness. The mince pie should be baked and set on the pantry shelf, covered up, the cake baked and also stored away. Old-time housekeep ers always made rich pound-cakes and a peculiar kind of rich cookies at this sea son, which are much better made a week before they are used. A genuine Eng lish plum pudding is packed tight in the tin, and no room is left for it to swell- It is then covered up tight and boiled in boiling water at least six hours when cooked and an hour longer on Christmas Day. This produces a pudding dense with fruit, black and heavy, it is true, but like the English pudding.—New York Tribune. COOKING THE HOLIDAY TURKEY. Turkey with Truffles or Mushrooms. —To use truffles in stuffing the fowl, prepare them by peeling and chopping them fine—a pound and a half will be enough for a large bird. Rasp an equal weight of bacon, and mix it with the truffles. Stuff the turkey with this, and when so prepared the dressing should be placed in the bird two days before cooking, as it is thus supposed to give a superior flavor to the flesh. If mush rooms are used instead of truffles, fol low esentially tho same rule. Roast Turkey with Chestnuts—Put two pounds of sausage meat in a basin with a little grated nutmeg; then take two tablespoonfuls of chopped onion, put them in a saute pan with a little butter and cook them for two minutes, then mix them with tho meat. At the same time work in two well beaten eggs and a quarter of a pint of white sauce, if at hand, and fifteen fine roasted chestnuts, mashing the chestnuts first in a mortar. Fill the bird as usual, not too full at the breast; roast carefully, allowing half aa bour longer for the cooking of the force meat. Steamed Turkey—Fill the body of the turkey with oysters, and put it ia a tightly closed steamer over a porcelain kettle only partly filled with boiling water. Let it cook some three hours, when it will be found to be quite ten der, and may be taken out. The water in the kettle will be found to be quite boiled away and to be of the consistency of gravy. Thicken it with a little flour and butter, add the liquor of a pint of oysters intended for sauce, and beat the oysters in it; whiten it with a little boiled cream and pour it over the tur key. Boiled Turkey with Oysters—For a good sized turkey take twenty-five largo oysters and cut thom into small pieces. Stir with them a quart of bread crumbs, one tablcspoonful of chopped parsley and one of butter, a teaspoonful of sweet marjoram, and pepper and salt to taste. Stuff the bird and truss it care fully. Rub it all over with lemon juice to whiten the skin, flour a cloth, tie the bird in it, and put into a kettle of boil ing water. Cook it very slowly, allow ing half an hour to each pound of the turkey's weight. Even a very ancient fowl will lie rendered juicy and tender by this mode of cooking. Serve with oyster and celery sauce. Bruised Turkey—Prepare the turkey carefully, and fill with a stuffing made of hilf a pound of cooked veal chopped fine, half a pound of bread soaked in cold water, and then pressed dry; four ounces of butter, four egg yolks well beaten, salt, pepper, nutmeg, chopped onion and parsley. Truss the bird well, stiffen the breast over a coal fire for a minute or so, in order to facilitate lard jng easily, then lard with fine, square shreds of fat pork. Now place the fowl in a stewpan, breast uppermost, with sliced vegetables, a bunch of parsley, three pints of white broth and a buttered pa per over; start on the flre, and cook slowly in the oven for about an hour and a half, sprinkling the larding occasion ally with the gravy to glaze of a light brown color. When the turkey is done, strain the gravy from its fat, and thick eu it with two ounces of browned flour and add a little water. Stir till it boils, skim, and serve with the turkey. If a garnishing is desired, have some slices of bh»iled sweetbread, sliced truffles, mush rooms, olives, and some small balls of forcemeat cooked brown. Put these on the platter around the turkey.—Good Housekeeping. New Zealand now has ninety-two large creameries that cost ovtr $350,000. Fruit fop F*oi. Fruit culture should be qaite m closely associated with family use as with market. I bare eaten applet all my life, but never learned how to make the best use of them till last winter; it is worth living half a century to find out the real ▼alue of the fruit. Now we eat apples half an hour before our meals in stead of afterward. We eat all we want before breakfast and before diuner. The result hss been so decidedly in faror of the fruit diet that we have very largely dropped meat. The action of the acid is then admirable in aiding diges tion, while if eaten after meals the apple is likely to prove a burden. We follow the same line in using grapes, pears, cherries and berries. If disturbed by a headache or dys pepsia in summer, I climb a cherry tree and eat all I can reach and relish. In order to have cherries all summer I coyer a dozen trees with mosquito netting to keep off the birds. Currants and gooseberries I find very wholesome eaten raw from the bushes before going to the dining table. Nature has prepared a large amount *of food already cooked, exactly fitted for all demands of the human system. Our kitchen cooking never equals nature's. lam by no means a vegetarian or a fruitarian, but I am Convinced that we have not yet measured the value of fmit as a diet with milk, eggs and vegetables. Some one being told that such fruit would not give a workman muscular strength, pointed to to his adviser's oxen, saying, ,l Yet these oxen eat no meat."—American Garden ing. Tripe. We have been challenged to pronounce an opinion on the dietetic virtues of tripe, an article of food which is largely consumed in certain parts of the country, especially during the winter months. Tripe consists of the soft muscular walls and mucous membrane of the stomach of ruminant animals, with a small propor tion of' delicate omental fat adhering, from which, however, all fibrous portions of the serous covering, or peritoneum, have been removed. From frequent ex periments it has been proved that tripe stands high in the list of albuminous substances that are quickly acted on by the gastric juice ami reduced to a state ol solution, and has, therefore, acquired a reputation for digestibility, But plain boiled tripe in itself is a very iusipid article of food, and in order to make it palatable the art of the qook has to be invoked, which, while making it more "savory," causes it often, when so served, to be an offense to the stomach. The usual mode of serving trip* in this country is to boil it with milk and onions, and there CRn belittle doubt that such a combination is not particularly digestible. Tripe is also sometimes fried in batter, but unless very carefully cooked it is apt to become leathery. If only plainly boiled in water it requires a con siderable amount of coudiments in the shape of salt, pepper and mustard to make it acceptable to the palate. There fore, tripe as usually cooked, though an excellent dish for strong stomachs, is, owing to the ingredients added to it, not always so suitable for persons of weak digestion as bus been supposed.—London Lancet. Infinitesimal Penmanship. John J. Taylor, of Streator, 111., once wrote 4100 words on the blank side of a postal card. This was sent to a Chi cago paper, which heralded the story to the world as being the most wonderful piece of pen work ever executed. As » matter of fact Mr. Taylor's effort has been discounted on several occasions. Itcedle the Penman, of Ottery St. Mary, Liverpool, once wrote the following pieces entire, without the slightest ab breviation, all upon a piece of white card board 3|x3} inches in size: Gold smith's "Traveler," "The Deserted Vil lage," "Essay on Education," "Distre s of a Disabled Soldier," "The Tale of Azim," "Justice," "Generosity," "Ir resolution of Youth," "Frailty of Man," "Friendship" and the "Genius of Love." In the center of the card there was a perfect picture of Ottery Church, all of the shades and lines being formed of parts of the writing. As a kind of tail piece he added the anthem of "God Save the Queen," embellished it with seventy-two stars, fifty-one crescents and nineteen crosses, finishing the whole by drtwing a picture of a serpent which in closed the whole of the miraculous pro duction. If yon wish to ascertain ex actly how much ISeedlc's effort exceded that of Mr. Taylor, count the words in the Goldsmith pieces catalogued above. .Do You Wish the Finest Bread and Cake? It is conceded that the Royal Baking Powder is the purest and strongest of all the baking powders The purest baking powder makes the finest, sweet-- est, most delicious food. The strongest baking pow der makes the lightest food. That baking powder which is both purest and strongest makes the most digestible and wholesome food. Why should not every housekeeper avail herself of the baking powder which will give her the best food with the least trouble ? Avoid all baking powders sold with a gift or prize, or at a lower price than the Royal, as they invariably contain alum, lime or sul phuric acid, and render the food unwholesome. Certain protection from alum baking powders can be had by declining to accept any substitute for the Royal, which is absolutely pure. "DON'T BORROW TROUBLE." BUY SAPOLIO 'TIS CHEAPER IN THE END, A fllrt'i l«dick« Girlnf Hands. There ia a girl ia San Francisco who can cure headaohea—cure them without a bit of medicine. She juat lay* her hand on the aching head and that settle* the whole matter. There's something peculiar about the girl's hands. They are white and ahapelj and very nice to look at, but to touch—ugh I they're a* cold as ice. More than that, they are always dripping wet, these strange hands. It's an eerie thing to see a handsome, healthy girl lift her handa and let an icy dew fall from the ends of her fingers. She can do that any time i she wants to, and never feels the least annoyed at the awe of the beholders. She is a tall, handsome young woman, who has never been ill in her life. She is rosy-cheeked and bright-eyed, and she isn't tbc slightest particle like the typi cal healer. She works in a big, hot fac tory down town, and she can cure any girl in the place of headache or any kind of pain. She doesn't go through strange evolutions or weird incantations. She just pushes back ber sleeves and lays her cold, wet hands on the aching bead. The patient feels a queer, creepy shivery sensation crawling down her back. The cold bands move slowly across the hot forehead of the sufferer, the throbbing pain stops, the twitching of the eyelids ceaser, and the headache is gone.—San Francisco Examiner. Cattle in Japan. H. P. Child, Assistant General Mana ger of the Kansas City stock yards, has returned from his trip to the orient. Mr. Child has been to Japan, and stopped at HODOIUIU on bis way home. He told the Times man something about Hve stock in Japan. Until twenty years ago, he said, no flesh meat was used as tood in the Mikado's domain, but since Euro peans have taken up their residence in that country and have successfully used catile both as beasts of burden and for food, some of the same have come to the conclusion that there is something good about beef after all, and also that it's easier to worlt oxen than to work one's self. But their stock is the scrubbiest kind, Mr. Child says, and he cannot see any indications for its betteriueut. In -fact he is of the opinion that before many years go by what few cattle are now in that country will have been slaughtered (or food. The Japanese will only eat the heifers, believing that a plague would be the result of eating the beef of a steer, so that their breed ing possibilities are obscured by their superstition.—Kansas Cilv Time*. "How I Wrote Hru lliir," told hy Gen. Wallnce.iaone scrap from the voluminous and superb programme of eminent writers and interesting nrtlcles which 'lh' Ynulh'' C't*tJ>auer to January, IHM. Address THE YOUTH'S COM PANION, Boston. Mass. Bow's Tlila 112 We offer One Hundred Dollars reward for tny caae of catarrh that cannot be cured by laklngHair* Catarrh Cur?. F. J. Chenet A Co., Prope., Toledo. O. We, the undersigned, have known F. J. Cheney for the last 15 years, and believe him perfectly honorable In all business transac tions, and financially able to carry out any ob ligations made by their flrm. \N EST & THUA*, Wholesale Druggists, Toledo, Waldino, Kinnan , j! y. m Dyspepsia for2Q Years !| TRIED EVERYTHING, §j Yet 2 bottles wroughta ACU R E . NO FICTION, BUT TRUTH. H DANA BARfIArARILT.A C«>., M OBXTSI have been a great miflcrrr forS over «0 yenri with 1» YS I* i:I»SI A ■ Hove tri<*4i everything 1 c«*t>l'v vi 112 B ' ThoaMinU < n.f.l. S. rd fc- In »tainp*% ,\. .lOM.UI Main Office: Dr. O W. I'. SNVDFK. HrTlrkrr'a Tkcutee, (UeSfO. Eastern J Dr. I. K. MOUTII. i I W. t liU H., Ssw lork OflfNi | lie. 11. PIAM» TON. -.Mil It*!.** M. Garfield Tea sss Cures Conntipntiou, t 'omplrxlou. saves Doctorjr Bills. Sample five Uarkiki.i. ) ►. A 00.,31f W.iCihSt., N.Y. Gu res Sick Headache ABENTSWANTED ON SALARY or commission to handle the New Patent Chemical Ink Erasing Pencil. Agents nvtking *< >0 per work, MONROE ERASER MrO. CO., X RSU, !>« Crosse, Wle. AmillA Mur l'hino liabit Cured In lO MITRE IN. Iti llcv illc, ■ Piso's Remedy lor Catarrli in the ■■ Bent. Kuvlwt io 1 'w. ""'t ''hrapPM. ■ Sokl bv (Jrunclf Is or rn-nt by VR SOc. K. 'i'. HasoUlno, Warrca, St. | ,