— sesssessedt] - py 900000600000 ws 3 Bf. [A ER Fe! Fd ee ef 3 : Ir . Rw TTT 4 THE MEYERSDALE COMMERCIAL A Expenses Cut Down. “We must adnvit that the cost of liv- ing is rather high,” said ithe campaign adviser. “Well,” rerlied Senator Sorghum, we must do something with the mon- ey. We can't buy votes with it any more.’ —Washington Star. Money for Christmas. Selling guaranteed wear-proof hosi- ery to friends & neighbors. Big Xmas business. Wear-Proof: Mills, 3200 Chestnut St., Philadelphia, Pa.—Adv. Self-Satisfaction Explained. He—I like simple things best. She—TI've noticed how self-satisfied you are. A maid of twenty tries to act like a widow of forty, a widow of forty tries to act like a maid of twenty—and there you are. Dr. Pierce's Pleasant Pellets regulate and invigorate stomach, liver and bowels. Sugar-coated, tiny granules. Easy to take as candy. Adv. The more a man makes love to a woman the more she admires another man to whom she has to make love. Success always gets applause, but it doesn't always respond to an encore. HOXSIE'S CROUP REMEDY, THE LIFE- saver of children. No opium. 50 cents.—Adv, Silence is the wisest argument of an ignorant man. | MRS. THOMSON TELLS WOMEN How She Was Helped During Change of Life by Lydia E. Pinkham’s Vegetable Compound. Philadelphia, Pa.—*“I am just 52 years of age and during Change of Life I suf- fered for six years terribly. I tried sev- eral doctors but none seemed to give me any relief. Every monththe painswere intense in both sides, and made me so weak that I had to go to bed. At last a friend recommen- ded Lydia E. Pink- ham’s Vegetable Compound to me and I tried it at once and found much relief. After that I (\ had no pains at all and could do my jy housework and shopping the same / as always. For years I have praised Lydia E. Pinkham’s Vegetable Com- nd for what it has done for me, and shall always recommend it as a wo- ‘man’s friend. You are at liberty touse my letter in any way.’’—Mrs. THOMSON, 649 W. Russell St., Philadelphia, Pa. Change of Life is one of the most critical periods of a woman's existence. Women everywhere should remember that there is no other remedy known to carry women so successfully through this trying period as Lydia E. Pinkham’s Vegetable Compound. If you want special advice write to Lydia E. Pinkham Med- jcine Co. (confidential), Lynn, Mass. Your letter will be opened, read and answered by a woman and held in strict confidence, The Army of Constipation Is Growing Smaller Every Day. CARTER’S LITTLE Be LIVER PILLS are : responsible — they && not only give relief — they perma- nentlycure Con- stipation. Mil- g lions use them for o Biliousness, " : Indigestion, Sick Headache, Sallow Skin. SMALL PILL, SMALL DOSE, SMALL PRICE. Genuine must bear Signature See Fred A BSOF REG.U. SPAT. OFF. Removes Bursal Enlargements, Thickened, Swollen Tissues, Curbs, Filled Tendons, Sore- ness from any Bruise or Strain; Stops SpavingLameness. Allays pain. ] Does not Blister, remove the hair or t lay up the horse. $2.00 a bottle, aelivered. Book 1 K free. ABSORBINE, JR., the antiseptic lini- ment for mankind. For Synovitis, Strains, Gouty or Rheumatic deposits, Swollen, Painful Varicose Veins, Will tell you more if you write. $1 and $2 per bottle at dealers or delivered. Manufactured only by W.F.YOUNG,P.D.F.,88 Temple St., Springfield, Mass. BOOK ON Dog Diseases AND HOW TO FEED Free to any address by the author H. CLAY GLOVER, V.S. 118 West 31st Street New York Flin St POPHAM’S | WHY NOT TRY ASTHMA MEDICINE Gives Prompt and Positive Relief in Every Case. Sold by Druggists. Price $1.00. rial Package by Mail 10e. WILLIAMS MFG. CO., Props., Cleveland, 0. lieves Constipation. ial treatment. inville, Mass. TON uced hl b EREER Brera LTHOUGH in many of the new styles in gowns the waist line seems to be playing a game of “hide and seek” or has altogether vanished, still, for the benefit of conservative women, models in which the blouse appears are plentiful enough. Some people hesitate to adopt entirely new lines in costumes, no matter if the new silhouette has much to recom- mend it. The blouse, too, has held its own because of its becomingness and its incomparable practicability. Out of eight gowns, in an opening dis- play, four incorporate a blouse effect in the bodice, and with authorities like Lucille of New York and Doucet of Paris to cite, no friend of the bloused bodice need apologize. In the picture an early design from Antoine & Hubert shows the transi- tion from the narrow to wider skirts, and the long tunic, which may or may not flare at the bottom. With the ad- vance of the season the underskirt has grown shorter and a disposition to flare the tunic at the bottom is much more pronounced than has been the case. The dress pictured, made of reige, gabardine or any of the lighter weight woolens, will appeal to every woman who is looking for something practi- cal for daily wear. It is a comfortable gown with the charm of modishness. The underskirt is a “straight line model giving room for the natural walking stride. It may be made very parrow in appearance when cut in the short, fashionable length and pro- vided with inverted plaits at each side. The tunic is cleverly managed with a fairly broad panel at the front and plaits a half inch wide about the sides and back. The plaits are set on to a yoke reaching to the thigh. A broad sash emerges from the panel at each side, where a finish of small cloth-covered buttons appears. The dress fastens with snap fasteners un- der the row of buttons at the left side. The skirt is attached to the bloused bodice, which is cut at the front into a long and wide “V” shape. This terminates in a point where the bod- jee is fastened under a large covered button having a ‘simulated button- hole, with a snap fastener. The bod- ice is cut away below this fastening, showing the lingerie waist worn under it. One of the good features of this gown is noticeable in the provision for an ample touch of white next the face and in the sleeve. One of the new vestee and collar combinations may be worn instead of a white waist and cuffs to match used in the finish of the sleeves. Two Fine Lingerie Blouses TYLES may come and styles may - go, but the lingerie blouse stays right with the American woman from one season to another, or she stands right by it. In this regard her Declar- ation of Independence has long ago been made. Paris and Vienna may declare the separate waist taboo, but the American woman doesn’t even hear them; she goes on her way wear- ing it. ? The lingerie blouse, or shirt waist, or wash waist, (by all of which names the same garment is called) changes somewhat from season to season, as | a concession to prevailing fashions, in lines and in decorative features. | That is, it may follow after the fads of the hour as to length of sleeves, collar or collarless style and general outline of bodicés. And it may ignore these details amd remain the long- sleeved high-necked blouse of many years’ good standing. Considering this stability of the wash waist it is worth while to make it of strong fine material, and time spent upon iis embroidering is not thrown away. The finest cotton fab- ries and linen are splendid perform- ers when it comes to the durability test. The wear on waists really comes in the laundering. 1f this is done care- fully and in the right way they will stand it. Two very fine waists are shown in the picture. Fine voile and mar- quisette are the fabrics chosen for them. The hard-twisted threads are like infinitesimal wires for strength and firmness and the materials transpar- ent and supple. To make up with and decorate rich fabrics strong handmade laces and hand embroidery cannot be improved upon. Irish crochet, cluny and home- made crochet or knitted laces will last as long as the fabrics. Next to these the best of val laces will rank in point of wearing quality. The walgts pictured here are made very elegant by fine and elaborate hand embroidery. The designs are intricate ang a lavish amount of work appears on each of them. In the waist of voi¥: the tiniest of cord- tucks are run. The collar is of Irish crochet lace. The long sleeves are finished with embroidery. The second waist of marquisette is simpler but quite rich enough for any occasion. The embroidery on - this model is put on in bands, the flowers being raised on the surface. Embroid- ery of this kind requires padding. JULIA BOTTOMLEY. | PINCHOT, FIGHTER FOR PEOPLE, SAYS | SCRANTON EDITOR Robert D. Towne Tells How |3$ State Will Gain by Electing | : Pike County Man «Gifford Pinchot has acquired 4 y actual work in the government serv-| € ice a knowledge of its working and | of the needs of the people possessed | € by few men in American public life,” | & says Robert D. Towne, editor of the | & Scranton Daily News. 3 “Mr. Pinchot has not only been long in the government service, but | been a life-long student of social | and political economy, and is in full | accord with the nation-wide move- | ment for the uplift of society and | the improvement of the condition of | the workers who create the wealth of | & the nation. «It is in this respect that Pinchot | differs most from Penrose. He stands | for what the people of Pennsylvania & @ want, while Penrose is and has been, | § during his career in the senate the special representative of the {trusts and combinations that profit through | & governmental favors and fatten at the expense of the public. Trained Public Servant. “Gifford Pinchot stands first for the entire social and industrial program of the National Progressive platform, including a workmen's compensation law. He believes with all others who are interested in human welfare that | the great transportation, manufactur- | ing and building industries, and not | the wage earners and their families, should bear the burden of industrial accidents. «Mr. Pinchot is an earnest advocate of a workmen's insurance law, to the end that the dread of poverty in old age by the workman who is worn out by toil may be removed. He stands for standards of safety, health and employment, in mines, mills, factories and on the great railroads of the country. He believes in a minimum wage law for women, and a law regu- lating the terms of their employment, on the ground that the comforts and decencies of life should not be denied to the mothers of the country. He is also an advocate of an effective mine cave law and its rigorous en- forcement, contending that it is out- rageous that property should be de- stroyed by the mine cave without redress. A Vigorous Fighter. «Gifford Pinchot. also stands for the initiative, referendum and recall, which means that the national and state legislatures shall be subservient to the will of the people. His oppo- nent, Senator Penrose, is openly. opposed to the principle involved in this idea, standing with ex-President Taft in support of the view that ours is a government of the people by a representative few of the people, whose right to enact laws without con- sulting the people who must live under them may not be questioned. «Mr. Pinchot also stands for equal suffrage for men and women, in the belief that the influence of the women is needed in public affairs. He is an ardent advocate of local option on the question of licensing the liquor traffic, which simply means home rule, or the right of the people of each county and large city to regulate the traffic as they may see fit. Well Represents the People. «The Progressive candidate is also an advocate of the spread of knowl: edge by the state to all its citizens, old and young, to help them in solving their private and public problems, and opening the school buildings to the people. «Gifford Pinchot is not only com- mitted to the advocacy of the princi: ples and purposes here enumerated, but has the courage and capacity as well as the determination and legisla tive skill to promote Them effectually if elected. In exchanging Penrose for Pinchot the voters of the state not only take no risk but are certain to choose a representative in the senate who will be a credit to the state, and who will represeyt all the people, and not a few of them.” PENNA. LEADS COUNTRY IN EXTRAVAGANT ROAD BUILDING In 1913 there was a great outcry in New York state because of the scandalous extravagance of the po litical machine in building roads. The political machine in New York, through its roads department, built roads at a cost of $13,500 per mile. THE ROADS IN PENNSYLVANIA UNDER THE BIGELOW DEPART MENT HAVE COST THE TAXPAY: ERS $19,322.15 a mile. Ohio’s roads cost $8,383 per mile. Maryland’s roads cost $9,986.62 per mile. If Penrose and Brumbaugh are elected the same gang will run the highway department. Which Will He Fool? The liquor interests are practically a unit in their opposition to local option. They are well-nigh unani mous in their support of Dr. Brum baugh, who is pledged to local option Some temperance folks are support ing him on the strength of his pledge but we submit that if he is elected governor, it would be absolutely nec essary for him to double cross either the liquor men to whom he will owe his election or to those temperance advocates who have supported him on his word that he would work foi and sign a local option bill.—Ameri can Issue. Condensed Report of orl BP PP PIPPI OPUPPPOPPP GP ObrPbPOOOeD SECOND NATIONAL BANK OF MEYERSDALE, PENNA. At the Close of Business, September 12, 1914 the Condition of the ! September 12, 1914, . °, { RESOURCES. Loans and Investments, - - - - $422,216.34 U. S. Bonds and Premiums, - - - 72,231.87 Real Estate, Furniture and Fixtures - - 68,924.08 Case and due from Banks, - - - - 67,286.11 Due from U. S. Treasurer, - - - - 3,250. Total Resources - - - - - $633.958.40 : LIABILITIES. : Capital Stock paid in, - - - - $ 65,000.00 Surplus Fund and Profits, - - - - 55,923.39 Circulation, - - - - - - 64,200.00 Dividends Unpaid, - - - - - 60.00 Deposits, si’ elie we ie 448,775.01 Total Liabilities, - - i - $633,958.40 Growth as Shown in Following Statements made to Comptroller of Currency. ASSETS JULY 15, 1908, - = - . $262,014.92 JUNE 23, 1909, - - - - Blois MARCH 7, 1911, - . - - 512,574.48 APRIL 18, 1912 - - - . $592,884.92 APRIL 4, 1913, - » - - $605,870.62 $633,958.40 0 8b 8 8 8s BO Be Fe 00 Pe Feiteeleateeleel rate sts atocteadeeteadoetoede Poses Pes 0s Te e%0 0s %0 ue 0a 000 e204 O Corr Sores aoatonl lady eatr eal ese le fele GTI IASI CSA aa aaa retelrigeistris rr Od Advertise in the Commercial MAKE PERFECT JELLY CRABAPPLES CAN NOT BE roc HIGHLY PRAISED. | Served With Roast Mutfon or Game—Approved Method of Its Preparation. Crabapples make a most delicious jelly which has only to be tasted once to be proclaimed thoroughly delect- able. The wild apples should be gath- ered while firm and fresh, but not quite ripe enough to fall from the trees. Each one should be wiped with a damp cloth to cleanse it. They should then be weighed and put in a big preserving pan with one pint of water to every pound and a half of fruit. Let them boil till quite tender, then strain through a colander, using a flat wooden epoon to pulp them through. When the liquid is extract- ed measure it and to each pint allow three-quarters of a pound of sugar. Cook juice and sugar together, boiling for 20 minutes. Remove the scum and pour the jelly into small pots. It is very nice eaten by itself as jam, but can be used for garnishing, as it is of a prefty red color. It is also ex- cellent with roast mutton or game and makes a capital substitute for red currant jelly. Crabapples in sirup is a very pretty dessert dish, and although the apples take some time to prepare they are worth doing, especially as they keep some time when bottled. The sirup must be made with two parts sugar to one of water, the in- gredients being brought to the boil and allowed to cook gently till a fair- ly strong thread can be made by dip- ping the fingers in the sirup and pull- ing a little. When the sirup is ready drop in the crabapples and bring gen- tly to the boil; remove the pan from the fire, skim off the scum, lift out the fruit, put into an earthenware pan and cover with the sirup. Let the fruit soak for 24 hours. Now drain off the sirup, add a little more sugar and water and repeat the process. Do this at intervals of 24 hours till the sirup turns to a pink jelly and the crabapples are saturated to the core with sugar. They must be handled very carefully so as not to break the skins. The crabapples can be used at once or bottled and used as re- quired. Cranberry jelly is almost indispen- sable with venison and lends piquancy to mutton, too. The cranberries should be well washed and the dark- colored berries picked out, as these spoil the color of the jelly. The fol- lowing is a popular recipe: Boil a pint of water and a pound and a half of berries together for ten minutes, then rub through a colander. Return to the preserving pan, add three-quarters of a pound of sugar and boil for five minutes; pot down. Excellent When Eaten as Jam ’ eee Chicken a la Chasseur. Cut a chicken as for stewing, wash well, season each piece with salt and pepper, Gip in Hour, fry golden brown in butter. Put each piece as fried into a saucepan, then fry two finely cut onions and mushrooms; when brown add tomato (fresh or canned), chopped celery, chopped carrots and add pep- per, salt a tiny bit of sugar, a tea- spoon of maggie sauce and let come to a boil, then pour over chicken into saucepan and let simmer for twd hours. Old-Fashioned Doughnuts. One egg well Beaten, add two-thirds cupful of sugar, one-half cupful sour | milk, one-half teaspoonful of soda dis- solved in the milk, one-half teaspoon- ful of salt, one-fourth teaspoonful dry ginger and nutmeg, one-half teaspoon- ful cream of tartar sifted with the | flour; try cupful and a half of flour, | more if tieeded; roll out. These are delicious. HINTS FOR PRESERVE CLOSET Pickled Peaches Should by All Means Be Among the Condiments Stored —Brandied Cherries. Pickled peaches are a dinner cof diment of unparalleled excellenced Many people prefer pickled fruit te the sweeter jellies and preserves and the good housekeeper always puts up pickled dainties as well as preserves jellies and jams for her well-stocked winter fruit closet. Here is a tried and true recipe for pickled peaches: To seven pounds of selected peaches allow half as many pounds of granulated sugar, one quart of vinegar, two ounces each of stick cinnamon and cloves. Dissolve the sugar in the hot vinegar, add the spices and boil for six minutes; add the peaches and boil slowly until the peaches have become soft enough to be pierced easily by a fork. Turn out the fruit and boil the sirup down to one-half. Now put in the peaches again and let the whole just come to a boil. Pour into a deep crock and cover when cold. A Virginian housekeeper recom: mends this recipe for brandied cher- ries: Cover large, oxheart cherries which have been stoned with some excellent brandy and let stand for 48 hours. Add to the mixture sugar in a proportion of pound for pound. De not cook, but seal in glass jars and set away in a cool, dry place. These cherries are delicious for garnishing whipped cream and frozen desserts. They may also be served in home- mixed cocktails. AN OYSTER STEW RECIPE Expert Recommends This as an Un usually Appetizing Way of Serv- ing the Bivalves. Fannie Merritt Farmer, cookery edk tor of the Woman’s Home Companion, presents a number of “Recipes for October” in that publication. Among them is her recipe for Boston oyster stew, which follows: “Put one quart of oysters in a col ander and pour over three-fourths cupful of cold water. Carefully pick over oysters, remove tough muscles from half of them, and slightly chop remaining half with removed tough muscles. Add chopped oysters to wa- ter drained through colander, heat te the boiling point, and let simmer three minutes. Strain through =a double thickness of cheesecloth, add reserved solf part of oyster, and cook until oysters are plump. Remove oysters with a skimmer and put in a tureen with one-fourth cupful of but- ter, one-half tablesponful of salt, and one-eighth teaspoonful of pepper. Add oyster liquor, strained a second time, and one quart of scalded milk. Al ways remember tc scald milk in a double boiler, which overcomes the danger of scorching. Serve with oys- ter crackers.” Sponge Cake, Orange Filling. Mix well together three egg yolks, three-fourths of a cupful of sugar, the grated rind of one lemon, one cup- ful of sifted flour and one teaspoom- 1 of baking powder. When well beat- n together add a little salt and the whites of the three eggs beaten stiff. Bake for 15 minutes in Washington pie tins. For the filing beat togeth- er the juice of one grange, with a little of the grated rind, one egg, one cup~ ful of sugar and two tablespoonfuls of warmed butter, and cook in a double boiler until it thickens. Spread be- tween the layers of cafe. Sour Milk Johnny Cake. Two tablespoonfuls of butter and one cupful of flour mixed with one | cupful of cornmeal; add half a cupful of sugar, half a teaspoonful of baking | powder and half a teaspoonful of salt, one cupful of sour milk, and two wek- beaten eggs. Turn the mixture inte a well-buttered pan and bake in a hot oven. Sour cream may be substituted fox sour milk I —— £ i i 3
Significant historical Pennsylvania newspapers