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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
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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 ——
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