SOME SAMTARY ASPECTS Oi BREAD MAKINii. vr rrars EDSOX, jr. n., Health Commissioner, New York CitjT. , It is necessary, if one would under stand the sanitary aspects of bread making, to fully comprehend tho pres ent theory held by scientists of germs and the part played by them in disease. The theory of disease germs is merely the name given to the knowledge had of those germs by medical men, a knowl edge which is the result of innumera ble experiments. Being this, the old term of a "theory" has become a mis nomer. A germ of a disease is a plant, so small that I do not know how to ex press intelligibly to the general reader its lack of size. When this germ is in troduced into the blood or tissues of tho body, its action appears to be an alogous to that which takes place when yeast is added to dough. .It attacks certain elements of the blood or tissues, and destroys them, at tho same time producing new substances. "DISEASE GERMS FOUND THEIIi WAY INTO THE YEAST BREAD." Brit the germs of the greater part of the germ diseases, thai is, of the infec tious and contagions diseases, will de velop or increase in number without being in the body of a human being, provided always you give them the proper conditions. These conditions are to be found iu dough which is be ing raised with yeast. They are warmth, moisture and the organic matter of the flour on which the germs, after certain changes, feed. It is necessary to remember at this point that yeast is germ growth, and when introduced into a mixture of glu cose or starch, iu the presence of warmth and moisture sets up a fer mentation. If the mixture be a starchy dough the yeast first changes a portion of the starch iuto glucose and then de composes the glucose by changing it into two new substances, viz., carbonic acid gas and alcohol. Now the glutten, which is also a con stituent of dough and moist starch, affords, with the latter, an excellent nidus fpr the development of germs of disease as well as for the yeast germs. The germs of cholera, as of typhoid fever, would, if introduced into dough, find very favorable conditions for their growth. I do not wish to "pose" as an alarm ist, nor am I willing to say there is very much chance of the germs of typhus and of cholera reaching the stomachs of the people who eat bread which has been raised with yeast. But I have not the slightest cause to doubt that other diseases have been and will be carried about in the bread. I have met journeymen bakers, suf fering from cutaneous diseases, work ing the dough iu the bread trough with naked hands and arms. I have no reason to suppose bakers are less liable to cutaneous diseases than any other men, and I know, as every house wife knows, yeast-raised bread must be worked a long time. This is an ex ceedingly objectionable thing from the standpoint of a physician for the reason that the germs of disease which are in the air aud dust and on stair ways and straps in street cars, are most often collected on the hands. Any person who has ever kneaded dough understands the way in which the dough cleans the hands. This means that any germs which may have found a lodging place on the hands of the baker before he makes up his batch of bread are sure to find their way into the dough, and once there, to find all the conditions necessary for subdivision and growth. This is equivalent to saying that we must rely 'n heat to kiil these germs, because it BREAD WITH->t^Yt WAYS OF RAIH INQ IT." is almost certain that they will be there. Now, underdone or doughy bread is a form which every man and woman has seen. It is a belief as old as tho hills that underdone bread is unhealthful. This reputation has been earned for it by the experience of countless genera tions, and no careful mother will wish her children to eat bread that has not been thoroughly cooked. The reason given for this recognized unhealtbful neas has been that the uncooked yeast dough is very difficult to digest. No fine but a physician would be apt to think of disease germs which have not been killed during the process of bak ing as a cause of the sickness following the use of uncooked yeast bread. Yet this result from this cause is more than probable. I have not the slightest doubt that could we trace back some of the cases of illness which we meet in our practice we would find that germs collected l»y the baker have found their way into the yeast bread, that the heat has not been suilicieiit to destroy them, that the uncooked yeast bread has been eaten and with it the colonies of germs, that they have found their way into tho blood and that tho call for our services which followed, has rounded off this sequence of events. I have already pointed out that the germs of disease are to be found in the air and dust. Tho longer any sub stance to be eaten is exposed to tho air, the greater the chance that germs will bo deposited on it. Bread raised with yeast in worked down or kneaded twice before being baked and this proo3ss may tako anywhere from four hourn to ten. It has, then, the chance of col lecting disease germs during this pro cess of raising and it has two periods of working down or kneading during each .if which it may gather the dirt containing the germs from tho baker's hands. As no bread save that raised with yeast, goes through this long process of raising and kneading so no bread save that raised with yeast has HO good a chanco of gathering germs. What is meant by "raisiug" bread is worth a few words. The introduc tion of the yeast into the moist and the addition of heat when tho pan is placed near the firo produces an enormous growth of the yeast fungi— the yeast "germ," in other words. Those fungi effect a destructive fer mentation of a portion of the starchy matter of the flour—one of tho most valuable nutrient elements iu the flour. The ferment ition produces carbonic acid gas, and this, having its origin iu every little particle of the starch which is itself everywhere in the flour, pushes aside the particles of tho dough to give itself room. This is what is called "raisiug tho bread." It needs but a glauca to see that it is, in its effects on tho dough, purely mechanical. Tho dough, which was before a close-grained mass, is now full of little holes, and when cooked in this condition is what we ordinarily call light. This porous quality of bread enables tho stomach to rapidly ami easily digest it, for the gastric juices quickly soak into and attack it from all sides. Tho fermentation of the dough, however, uses up a portion of tho nutrient elements of the loaf. If it be possible, therefore, to produce a light porous loaf without this de struction and without the "kneading" process, which tills the dough with germs and tilth, and without the long period during which the raising pro cess goes on.the gain in food and the gain in the avoidance of the germs is exceedingly plain. But while we can easily see tho dangers which attend the use of yeast it is certain that the vesiculatiug effect produced by it on the dough is to tho last degree perfect. It is apparent that if we are to substitute any other system of bread making wo must have one which will give us, first, mechanical results equally as good, that is, that will produce minute bubbles of carbonic acid gas throughout tho mass of dough. Now it is in no way diffi cult to produce carbonic acid gas chemically, but when we are working at bread we must use such chemicals as are perfectly healthful. Fortunately these are not hard to find. Tho evils which attend tho yeast made bread arc obviated by the use of a properly made, pure and wholesome baking powder in lieu of yeast. Bak ing powders are composed of an acid and an nlkali which, if properly com bined, should when they unite at onoe destroy themselves and produce car bonic acid gas. A good baking pow der does its work while the loaf is iu the oven, and having done it, disap pears. But care is imperative in selecting tho brand of baking powder to be cer tain that it is composed of non-injuri ous chemicals. Powders containing alum or those which are compounded from impure ingredients, or those which are not combined in proper pro portion or carefully mixed and which will leave cither an acid or an alkali in the bread, must not be used. It is well to sound a note of warning in this direction or the change from the objectionable yeast to an impure baking powder will be a case of jump ing from the frying pan into the fire. Tho best baking powder made is, as shown by analysis, the "Royal." It contains absolutely nothing but cream of tartar and soda, refined to a chem ical purity, which when combined un der the influence of heat and moisture produce carbonic acid gas, and having done this, disappear. Its leavening strength lias been found superior to other baking pcrwders, and as fur as I know, it is tho only powder which will raise large bread perfectly. Its ;.*g avoids the long perio 1 during which the yeast made dough must stand in order that tho starch may ferment and thero is also no kueadiug necessary. Tho two materials used in tho Royal, cream of tartar and soda, are perfectly harmless, even when eaten. But they are combined in exact compensating weights, so that when chemical action begins between them they practically disappear, tho substance of both hav ing been taken up to form the carbon ic acid gas. More than this, tho proper method of using tho powder insures tho most thorough mixing with the flour. The proper quantity l>eing taken, it is mixed with tho Hour and stirred around in it. Tho mix ture is then siftad ssvor.il times an 1 this insures that in every part of tha flour there shall bo a few particles of tin: powder. Tho salt and milk or wa ter being added, the dough is made up as quickly as possible and moulded into the loaves. These are placed in tho oven an 1 baked. But tho very moment tho warmth and moisture attack the mix ture of croam of tartar and so la, theso two ingredients chemically couibino and carbonic .acid or leavening gas is evolved. The consequence may bo seen at a glance, tho bread is raise:! during tho time it is baking in tho oven, and this is tho most perfect of all conceivable methods of raising it. Here, then, there is no chance for gernis of disease to get into tho dough and thence into tho stomach, more than that the bread is necessarily as sweet as possible, there having been no time during which it could sour. This involves the fact that the bread so mado will keep longer, as it is less likely to be contaminated by tho germs that affect the souring process. It will be strange if the crowds of visitors to tho World's Fair do not greatly iucrease the number of con tagious diseases, which we will have to treat. Under theso circumstances is it not folly of follies to open a single chanuel through which theso germs may reach us? Is it not the part of I wisdom to watch with the greatest caro | all that wo eat and drink, and to seo that none but the safest and best meth ods are employed in the preparation of our food? To me it seenn as though there could bo but one answer to .questions like these. I have shown tho danger of using tho yeast raised bread, and with this I have shown how that danger may bo avoided. The ounce of prevention which in this case is neither difficult nor expensive is certainly worth many pounds of cure, and tho best thing about it is that it may be relied on al most absolutely. Those who eat broad or biscuits or rolls made at home with Royal baking powder may be sure they have absolutely stopped ono channel through which disease may reach them. NOTE. -Housekeeper-; desiring Informa tion in regard to the preparation of the bread which. for sanitary reasons, Dr. Ivlson SJ strongly urges for general use, should write to the lloyul Biking Powder Company, Now York. Hunting Seals With Hie Sprnr. Unlike the white men, tho Noah Bay (Washington) Indians take most of thsir seals with the spesr, Long prac tice makes them proficient in its use, and unlucky is the seal that pops its head above the surface within a radius of ten yards from their canoes. They are as skilful in the management of their frail cairoes as a Sioux warrior is of his nimble pony. In their chase they use the native dugout, hewn bodily from some cedar tree. It is light and fragile, and rides the swells off the coast with tho buoyancy of cork. There are two men sent adrift in every canoe. With a long line at tached to his spear handle tho marks man has his weather eye out for his sleek-coated victim. With unerring aim lie sends his dart through the seal, and with this liue draws it into tho boat N where it is. clubbed to death. They muke use of the double-bar reled gun, but are not in love with it. Their chase seldom leads them beyond fifty or sixty miles seaward, and they are thus enabled to run in and out at their pleasure and avoid tho heavy gales. Sometimes they will follow the seal a long way north and generally return well paid. Their range north and south as a general rule is confined within the limits of Cape Disappoint ment on the north and Gray's Harbor on the south. Of the 100 men and youths on the reservation these may be divided into three classes, seal hunters, fishermen and farmers. There are some who never go out on tho chase, but stay at home and grow a few vegetables, fruits, grass, etc., while others angle for the salmon that are almost con stantly to be found iu the waters which gurgle and spin about Cape Flattery promontory. A steam schooner calls at regular intervals and carries away the fruits of their trolling lines.— Seattle Telegraph. Stanford's Consideration for Hie Horse, In employing men to work at Palo Alto, the late Senator Stanford, of California, gave them the most strict orders. They were told never to Btrike, kick, or whip a horse, and his instructions to his men were: "Al ways do a thing a little better than anybody else, and you- will succeed. When you haddle a horse, treat him a little better than any one else. When you breed a horse, breed him to a little better stock each time." It was iu this way that Stanford revolutionized the horse-breeding of the country. He never allowed one of his men to 111-usu a horse, and they knew it. There are never noise or blows around tho Palo Alto stables, and the horses are never frightened. To show his feeling toward his horses, the late Henry Vroouian once told of an occurrence when he was dining with Senator Stanford. Just after the dinner, one of the drivers insisted that he must see the Senator. Ho was ushered in, with blood over his face, which was badly cut. "John knocked me down," explained the man, re ferring to one of the trainers. "What did you do?" asked tho Senator. "Nothing," replied the man. "But you must havo done some thing; I want tho truth," persisted the Senator. "Ikicked ahorse, ami John knocked me down," said the man. 'Those wero John's instructions, and I think ho did just, light," uaid the Senator, USEFUL IS THE BAMBOO THE RAW MATERIAL COMES *ROM THE FAR EAST. And American Machinery Works It l T p Into Many Articles, Inelmllns Whetstones—lts Vnlque Properties "I ~T OR commercial purposes bam -I=/ boo comes to this country iii I the holds of sailing vessels, d tied up in long cylindrical bundles; and the packages of it. that one may frequently see unloading in South street are not good samples of the bamboo of tho East Indies, except for business uses. The immense stalks, sometimes a foot thick and sixty feet loug, seldom como here, because they are not needed. Our bamboo goods arc better made from small growths, and it is not much matter whether the stalks aro straight or crooked. They are often crooked, but they are easily straightened. From tho ship they go to the factory ; and one of tho largest makers of bamboo goods in Brooklyn gives to a New York Sun reporter this account of their manufacturo in this country: "Our raw material," he says, "conies principally from Chins, Japan and India. In these three countries wo find more than sixty varieties, rang ing between two feet and sixty feet in height and half an inch and eight, ten, twelve inches in diameter. Every ono of these varieties is noted for its dura bility, its great tendency to bend when steamed, its unique property of split ting into pieces of any thickness de sired, and thy high polish it will take. For any of these qualities no other wood compares with it. In some vari eties the joints aro only from five to eight inches apart, and in others they are upward of five feet apart. These larger kinds ore rare and are used only in tho manufacture of tho more costly furniture. "What bamboo articles do we make? A great many, and still not nearly as many as we might, nor as many as we probably shall when Americans come to know bamboo better. We make Sidarris, or Japanese curtains, screens, fret work, baskets and hampers, fancy boxes, parasols, chairs, stools, (lower stands, settees, hat racks, tables, cab inets, brackets, easels, portieres,scrolls, and fancy wood work of every descrip tion. Most of these things, you will notice, are fancy articles. Plainer and more useful things will come in time. As soon as there is demand for them we are ready lo make half the furnish ing and fittingof a house from bamboo. "Such as what you ask? Water buckets, for instance, to begin with. There is no better water pail in the world than a tection of big bamboo, fitted with a solid bottom and a han dle. Then bottles, ornamental columns, fancy water pipes, whetstones—far too many things, in fact, for me to men tiou. Among the more important I may mention dower pots. You have no idea of the beauty of bamboo flower pots unless you have seen them, and there is no eud to their durability. In the botanical gardens of Jamaica, at Castleton, thousands of these bamboo flower pots are in use, ranging from three inches to a foot in diameter, each fitted with a wooden bottom. They cost it fraction of a cent each, and they last forever. "You are surprised at my mention ing whetstones among the products of bamboo? It makes capital whetstones, being as hard as flitt. In Eastern countries the natives frequently make knives of it. Hut that requires the best kind of bamboo. Only three species of the plant grow in this coun try, and they are all inferior kinds. ThoChinamen inCalifornia have raised considerable quantities, but tho quality is not good. "Wo regard bamboo as a mammoth sort of grass. It bears a flower, aud sometimes, though not often, pro duces seed. The stalks decay and drop away, but new shoots rise to take their place. The tips aud buds are edible, and in times of want the na tives live upon them. The leaf of the plant is succulent, and is often fed to cattle. ( We could use American bam boo for some purposes, but it. is so cheap in the East that its cultivation in this country could hardly be made profitable. It reaches us generally in the Chinese-American merchantman, and bears very close stowage. The only secret in our business is the use of steam, and that is no secret at all. Hard as bamboo is, when steamed it is as pliable as putty, and may bo bent into any desired shape. We put the stalks iuto long steam boxes, and steam them until they are almost pulp. Whilo in this state the crooked ones are straightened aud the various articles are made. They are then dried, and become as hard and sub stantial as they were before. We have 'largo rooms expressly for the drying of finished articles with artifi cial heat. After the drying, whatever fancy touches are needed aro put on with a hot iron. This if the only satis factory way, for when the bamboo is dry it is so hard that it is difficult to work it even with tho best instru ments. "Those joints in tho bamboo cur tains? You will readily seo how the joints in a dozen strips are exactly parallel when you see how they are made. The stalk is run through 'splitter,'a little machine which cuts ten, twenty, perhaps fifty strips from each stalk, making them of any width or thickness desired. These strips are then takeu up by the binders, the cords which hold them together in the curtain, and if the bamboo is a large one, the samo knot or joint may run through fifty or a hundred strips. "We do not put r.;i many fancy touches to our bamboo work as the foreigners do. Nearly- all foreign bamboo work is highly ornamented. When you see a plninpieec if is almost sure to by of American manufacture; but ours is strong an I serviceable. You can distinguish American goods in another way. We make fifty table", a hundred, a thousand, and they are all alike, because they are made by machinery; foreign goods are made by hand, and seldom two pieces are precisely aliko. "Do not confound bamboo work with goods made of rattan. Bamboo is hollow and knotty, whilo rattan is solid and fibrous. Rattan is n pro duct of a species of palm tree, and lnm little in common wit!; bamboo. We make in thin country about .'*Boo,ooo woftli of bamboo goode every ven?," WISE WORDS. Pride in a bard master. A good man has no quarrel with the truth. Burnishing gold does not add to its value. No sermon is dull that cuts the con science. The lazier a man is the more ho claims to he sick. A lie can run fast, but the feet of truth never slip. A doubt is the heaviest thing man ever tried to lift. Whenever love talks to us it speaks our mother tongue. The acorn looks little, but it con tains a whole forest. You will miss it if you guess at the size of a lion by his roar. Give some people money enongh and they will vex themselves to death. Culture may sandpaper and polish, but it cannot change the gtyiin of the wood. The charity that begins at home ami stays lit home generally dies of heart failure. The man who loves his own way is always trying to stop his ears against the truth. It is hard for a fool to understand why ho is so seldom overtaken by any one goiug his way. —Ram's Horn. Stampedes of Mining Days. There have been many stampedes in Montana within the last thirty years — not stampedes of horses and cattle, but of men. One of the worst stampeded that ever took place in Montana was to Sun River in the spring of 1860. That was one of the coldebt springs ever experienced by white men in Montana. A terrific blizzard set in shortly after the stampede fairly be gan fo* 1 Sun River. No one knew what had been discovered or whether anything at all, but a rumor got abroad that rich diggings had been found, and nearly every man who could rnstle a small grub stake and cayuse started for the supposed new gold fields. At that day the country to the north was not inhabited, and the sufferings endured by the stampeders were terrible. " Many were frozen in the pitiless storm, a few lost their lives, and to this day a few old timers are living in the State minus fingers and toes from that fearful trip. But no one seemed to know then nor does any one now know exactly how the great Sttn River stampede started. It is supposed to liavo lieeti caused by a letter written by a man who had gone north from Last Chance in tho fnll. This man, in his own estimation, had met with flattering success. He had fallen in with some friendly Black foot Indians, secured a squaw who had some horses and a tepee, and was in a land tilled with wild game of all kiuds. He thought it was the next thing to paradise. He wrote to a friend in Helena that he had struck it rich; in tended to stay all winter, and was well fixed and well satisfied with his find, failing to state what tiiat particular find was. To the miners who saw it there was but one meaning to be at tached to his words: He hud struck "diggins," and that is what started the great Sun River stampede in tho early days.—Butte (Montana) Inter- Mountain. Expensive Royal Hegnllas. The King of Portugal has the most valuable crown. The jewels of this monarch's crown are said to be valued at $0,500,000. One of the costliest crowns in Europe is that worn by the Czar of Russia on state occasions. It is sur mounted by a cross formed of five magnificent diamonds, resting upon an immense uncut but polished ruby. The coronet of tho Empress contains tho most beautiful mass of diamonds ever collected in one band. The crown of the Queen-Empress of of Great Britain, valued at 51,500,000, contains one large ruby, one lorgo sapphire, sixteen others, eight em eralds. four smaller rubies, 1360 bril liant diamonds, l'J7is rose diamonds, four drop-shaped pearls and 260 othef pearls. In official dress the Sultan of Jolior» wears—including his crown, #10,000,. 000 worth of diamonds. His collar, opauletts, belt, cuffs and orders blazo with diamonds. On his wrists aro heavy gold bracelets, and his fingers are cramped with almost priceless rings. The handle and scabbard of his sword are a solid mass of precious stones. The most expensive royal regalias in the world are those of the Maharajah of IJaroda, India. First comes a gorg eous collar containing 500 diamonds arranged in five rows, some as large as walnuts. Top and bottom rows of emeralds of equal size relieve the luster of tho diamonds. —San Francisco Chronicle. Unsuspected Causes of Fire, Among the results brought to light, through modern chemical investigation of the sources and causes of sponta neous combustion, attention hat? re cently been specially called to tho fact that sawdust should never be used to collect drippings or leakages. It is said that dry vegetable or animal oil is found to inevitably take fire when sat urating cotton waste at 180 degrees F., and spontaneous combustion occurs more quickly when the cotton is soaked with itj own weight of oil. Danger is involved in patent "driers," from leak ago into sawdunt, etc. ; in oily waste, too. of any kind, or waste cloths of sill; or cotton, raturated with oil, var nish or turpentine; also in linseed oil drippiii'/v iiito a sponge ; glycerine or oil of «ttiy kind leaking into sawdust; bituminous e< al in le.rge heaps of pit coal, hastened by wet, and especially when pyrites are present in tho coal— the larger, the greater the liability. Oil on Hour, or water on Hour, is pro ductive of spontaneous combustion. In fact, a!! organic structures, being largely compes"d of oarbou and hy drogen, are readily exeiti d, because of the affinity of the hydrogen for ox ygen.- Now York Willies". Tho Croto'i aqueduct, New York City, i- forty miles long, having six t -en tnnnels mid a collecting reservoir >f 8,000.000,000 gallons capacity. Down to the duys of A pel lea tli9 Greeks ku"w but four colors —white, red, yellow aud black. Uncle Sam has 200 female clergy men. One New York laon the blood and inucous sur faces of the system. Price, 7. r ><\ p#»r bottle* bold by all Druggists. Testimonials free. We Cure ltupture. No matter of how long standing. Write for freo treatise, testimonials, etc., to S. J, Hoi lens worth A: Co., Owego, Tioga Co.. N. Y. Price jl; byjnail, SI.IS. For Pneumonia, no other cough syrup equals Hatch's Universal. 25 cents at druggists. A wonderful stomach corrector—Beecham's Pills. Beecham's -no others. 25 cents a box. KNOWLEDGE Brings comfort and improvement and tends to personal enjoyment when rightly used. The many, who live bet ter than others and enjoy life more, with less expenditure, by more promptly adapting the world's best products to the needs of physical being, will attest the value to health of the pure liquid laxative principles embraced iu tho remedy, Syrup of Figs. Its excellence is due to its presenting in the form most acceptable and pleas ant to the taste, the refreshing and truly beneficial properties of a perfect lax ative ; effectually cleansing the system, dispelling colds, headaches and fevers ana permanently curing constipation. It has given satisfaction to millions anil met with the approval of the medical profession, because it acts on the Kid nevs, Liver and Bowels without weak ening them and it is perfectly free from every objectionable substance. Syrup of Fisrs is for sale by all drug gists in 50c and $1 bottles, but it is man ufactured by the California Fig Syrup Co. only, whose name is printed on every package, also the name, Syrup of Figs, and being well informed,"you will not accept any substitute if offered. "August I bad been troubled five months with Dyspepsia. I had a fullness after eating, and a heavy load in the pit of my stomach. Sometimes a deathly sickness would overtake me. I was working for Thomas McHenry, Druggist, A llegheny City, Pa., in whose employ I had been for seven years. I used August Flower for two weeks. I was relieved of all trouble. I can now eat things I dared not touch before. I have gained twenty pounds since my re covery. J. D. Cox.Allegheny, Pa. ® An agreeable raxative anfl NINRVB Tonic. Boid by Drug-gists or sent by mail. ?ac.- 50c. and SI.OO per package. Samples free. IFA VfA The Favorite TOOTH WTSII JtV Vlt V for the Teeth and Jirenth, ioo. "|THE KIND 1 "^ATCii^ES" |H JEROM IS BALL, §jj Watcrford, ?.*. Y =5 | TORTURING (| |" Headache for 10 Years!"! — ,,v n Dana's Sarsaparilla jg "I WAS CURED!" jj Mr Ball wartiif kirst man to rnmiAsf HAN V8 IN COHOEO. Ll J TEN A 8 HE TKULS I'M tiie Result. ■ DANA SARMATAniLi A ( o. (iENTLF.MT.N I h«V6 ln'fM n Mlffcrer frnvtHß Headache the l:»«l ten yeur*. 1.8*1=; fall 1 taw in one of our local iwpers an adrertist j|g ment of your medicine, nua testimonial! of U*|B wonilrilul niri'f. I decided to trv one lH»ttlc. The first boiti->a| frrpatlv relieved me. and hjr th«- linn- I had tafcrn Mi two ilion 1 bottles 1 WAA I'l BED. 2 recommend |B| DANA'S _ SARSAPARILLA | aM tafe mid rrllnhle mi'dielne. ® your*. Watcrford. N. V. JEROME BALL fjf The truth of Mr. Dall'a statement 1n cf-rtified t »jgq by M. MoDERMOTT, mm Cohoes, N. Y. Pharinacltt. ■■ Dana Sarsaparilla Co. Bnlfast. Maine, ■ with Paste#, Knamris I band#, injure the iron ano ourn reo. 112 I Che Sun "tove l*ollsh I* Mrtlliant iMtop« | I teas Ourab!#* and the consumer pay* Tor oc AV I I or ylasf package with every purchase. 1 Piso'a Remedy for Catarrh is tho Ml Rest. Kasiesi to Use. and Cheapest, pfe jT-J| M Hold by druggists or Kent by mall, H Mc. L, 'i. liucUlu»> Watieo, l'fc