uv ] W. N. U Service FILASH The Lead Dog ee Bye GEORGE MARSH Copyright by The Penn Publishing Co. SYNOPSIS Up the wild waters of the un- known Yellow-Leg, on a winter's hunt, journey Brock McCain and Gaspard Lecroix, his French-Cree comrade, with Flash, Brock’s puppy and their dog team, Brock's father had warned him of the danger of his trip. CHAPTERIII Ts On the Yellow-Leg Trail Through the early afternoon the deeply loaded canoe followed the flat coast. From the stern Gaspard, the better canoeman, driving his narrow blade with the straight-armed lunge of the Cree, watched with frowning eyes the increasing blackness of the northe.n horizon. The sun was hanging over the muskeg behind the spruce beyond the marshes when Gaspard glanced into the north and shook his head. “We better find camp ground be- fore de tide leave us,” he warned. “We run up some creek.” “You're right,” Brock replied. “We can’t run the chance of getting the flour wet.” | For n hour the paddles of tire canoemen churned the gray bay wa- ter as they reconnoitered the flats ahead for a hospitable creek mouth into which they could run for shelter from the blow which threatened them at the turn of the tide. As the .nuskeg smothered the sun, Gaspard stood in the stern, searching the beaches to the north. Somewhere ahead a friendly little river must ‘cross the marshes to the sea, or a hospitable sa~d-spii thrust out to meet the tide. ' “Looks as if we had a night in the boat ahead of us,” said Brock, as the stern-man sat down and silently tool up his paddling again, “If she blow hard when de tide come in, de boat will fill,” was the gloomy comment of the other. On they traveled, searching for a way In to a dry camp ground on the marshes, bait in vain, Then, as the tide turned, the wind rose, and the bronzed faces of the canoemen set grim with the knowledge that the filling of their boat on the flats meant the abandonment of their winter on the Yellow-Leg. For without flour they dared not enter the unknown country. Kneeling in the bow, teeth clamped, the stubborness of his Scotch ances- try battling all thought of failure, Brock drove his paddle with all the splendid power of his muscular arms and back. From the stern the sinewy Gaspard—taking them on the quarter —eased the nose of the able boat through the short seas. But loaded as they were, the stern-man realized that the rising wind would soon kick up a sea in which the heavily loaded canoe could not live. It was a matter of minutes. His decision was quickly made. “Look out!” he cried, “we turn in- shore!” And burying his paddle, with the prompt aid of Brock he swung the bow. Blindly they drove the boat in through the thickening dusk. As they shot into the white shoals they dropped paddles, seized their setting poles and pushed desperately on through the low-breaking flood tide. Suddenly the canoe stopped with a jolt, throwing the polers forward to their knees. A following wave lift- ed and swung the stern inshore. The next would wash over the boat, grounded broadside on, filling her. The flour! Leaping into the water, desperate with the fear of the loss of the pre- clous car: +, with a great heave Brock eased the bow off the hummock be- neath it, ~nd with Gaspard pushing at the stern, headed the lightened boat in over the flats where she grounded beyond the break of the waves. “They're dry as a bone!” shouted Brock, reaching under the heavy can- vas to the flour bags. “Whew! That was a close call!” “Good ting de beach is flat here,” cried Gaspard. “I tho't she fill for sure.” “The tide’s not half full yet, is it?” “No, we got to float de cano’ in, as de tide rises. You look out for de boat and I go back to high ground and build a fire.” So, with the stern lashed to a pole to keep the boat from swinging, Brock curled up in the canoe to wait for the tide to float her, while Gaspard went inland with kettle and frying pan, for the hours of toil since noon had left them desperately hungry. It was not long before Brock saw a light flicker, back on the marsh. His empty stomach clamored for the tea and fried goose that Gaspard was cooking. Then for a space, his tired body conquered him and he dozed, to be wakened by the swinging of the canoe, atloat, again, in the tide. Tumblin; out in his water-tight seal- skin boots Brock guided the craft through the shallows uatil she again grounded, and, lashing the boat to a setting pole, ne started for the fire where ho tea awaited him, As he crossed the marsh to the alder thicket which served as a partial windbreak for the fire. a chorus of yelps chal- lenged his approach. “Say, I'm half starved, cook!” cried ithe hungry youth as he fought off the caresses of the welcoming dogs. “How about a little bite?” Gaspard smiled as he turned the sputtering goose in the pan with his skinning knife.” “You lucky you not half drown. You stake de boat when you leave her?” “You bet. But she’s far in now where there's no wash, I'll go back when I've filled this hollow, and bring her in as the tide rises.” So dogs and men ate their supper by the little fire of driftwood while the wind rocked the alders above them. After midnight, when the tide had turned, they brought their tent and blankets in from the canoe and rolled up for needed rest after the hard day. By daylight, a kettle of goose was already bubbling over the fire, for the wind had cleared the weather and a long paddle up the coast lay before them, Again, with the dogs following the shore, the canoe headed up the coast, “Tonight we camp at de Big Owl —tomorrow de Yellow-Leg,” said Gas- pard, settling into a vicious stroke. “Right! Tomorrow the Yellow-Leg!” And the paddles churced the gray bay water as the boat sped up the low coast. Late in the afternoon, the lean face of Gaspard widened in a grin as he searched the coast to the north. “Dere she is, de Big Owl,” he an- nounced with satisfaction, “We mak’ good tam today, eh, Brock?” The following noon the voyagers reached the mouth of the Yellow-Leg, which, like all west coast rivers, de- bouches into the bay through a delta. “The Yellow-Leg, at last!” cried Brock, standing in the canoe, hands shielding eyes. “Big river!” replied Gaspard, got t'ree mouth.” “By golly, there’s that schooner again!” Brock pointed into the north. Gaspard’s black eyes studied the “she dark object on the water, far up the | coast, “W’at she hang off dis riviere for?’ he muttered. “I'd sure like to run on up the coast and have a look at them,” said Brock. “No, we got big job ahead before de freeze-up, Brock.” Then with a sweep of his paddle, Gaspard swung the bow inshore, “Here we go for de big hunt on de Yellow-Leg.” Day by day through the following week the canoe bound for the un- mapped headwaters of the Yellow-Leg bucked the strong current. Often they were compelled to get out the track- ing line, and, walking the shore, tow the boat up through water too strong | for poles to push her. And nowhere on the shores of the wild river did they meet with signs of a portage or old camp ground. As he watched the wilderness pan- orama unfold before him, the realiza- tion that it was free country—un- trapped, theirs, by the law of the north—thrilled Brock to the marrow. Then one day the river forked. “Which way?” asked Brock. “We tak’ sout’ branch,” replied the stern-man. “Once, to de nord of Starving Riviere divide, my fader saw | It might be headwater of | beeg lak’. dis branch.” “He was headed for that lake coun- try when he left your camp last win- ter, wasn't he?” Gaspard nodded. “He went to look ovair de country for game sign.” “He couldn’t have starved, Gaspard. He was too good a hunter; he must have met with an accident.” “No, he had plenty grub w’en he left an’ he was best hunter een dis countree.” Gaspard’s voice roughened to huskiness as he spoke of the father he had loved. “Somet’'ing happen— he nevaire starve so long as he can | travel.” “Queer thing not a dog ever worked his way back—wolves, I suppose.” “Not a dog!” For a space they sat in silance while | the canoe drifted, the dark face of Gaspard Lecroix bitter with the mem- ory of his lost father. (TO BE CONTINUED.) Code Employed for Telegrams in China The transmission and receipt of tele- grams in China is not so easy as in western countries, because the Chinese language lacks an alphabet and ex- presses itself by characters and signs that represent words. In consequence, for purposes of telegraphing, an exact list has been made of signs in quan- tity sufficient for ordinary correspond- ence, and to each of the signs a differ. ent number is given which is transmit- ted by the Morse telegraphic system. The code consists of 9,800 ciphers, the whole forming a pamphlet of 49 pages, each one of which contains ten series of 20 characters with its correspond: | ing number. On receipt of a telegram the operator looks up in his book the characters represented by the numbers | and | transmitted by the apparatus transcribes them into legible Chinese, —Washington Sunday Star. The Better Part “We cannot choose good friends,” said Hi Ho, the sage of Chinatown, ‘but must hope to live so worthily that good friends may choose us.”— Washington Star. Lay up treasures in heaven. No one on earth will try to rob you of them The DAIRY. FAVOR SOY BEANS FOR DAIRY COW Protein Supplement. Soy beans provide an excellent pro- tein supplement for use in the grain ration for dairy cattle. Numerous ex- periments conducted by some of the leading experiment stations have proved ground soy beans to be equal to linseed oilmeal as a protein sup- plement in the dairy ration. Usually high protein feeds such as linseed oil- meal, cottonseed meal and corn gluten feed are high in price and if dairy- men would grow more soy beans it would make them more independent of these high-priced protein feeds and insure a greater dairy income. In feeding trials conducted at the Purdue university agricultural exper- iment station in 1923 comparing ground soy beans with linseed oil- meal, soy beans proved to be equal to linseed oilmeal as a protein supple- ment for dairy cattle when fed in the grain ration of corn and oats. Experiments conducted at the Pur- due and South Dakota stations com- paring soy bean hay with alfalfa hay, soy bean hay was found to be prac- tically equal to alfalfa hay when fed | to dairy cattle. Trials conducted at the Jowa sta- tion in 1922 in comparing ground soy | beans with linseed oilmeal, as a pro- tein supplement for the dairy ration, the ground soy beans proved to be worth $60 per ton when old process linseed oilmeal was selling for $45 per ton, In other words, the ground soy beans fed as a protein supple- | ment to the basal grain ration of asrn and oats were worth one-third more than the linseed oilmeal. As a roughage for general herd feeding, good quality soy bean hay has proved to be just as good as al- falfa hay in the Purdue dairy herd the last winter. In fact we think so much of the bean hay that this year we will have 75 tons for winter feed- ing.—J. H. Hilton, Purdue university. Figures Tell Story of Dairy Herd Improvement Figures from more than 100,000 indi- vidual yearly records from cows on test in dairy herd improvement asso- ciations in the United States indicate that, on the average, cows producing 100 pounds of butterfat a year returned but $14 over the cost of feed. Cows that produced 200 pounds of butterfat returned $54 above feed costs; those producing 300 pounds re- turned $96; the 400-pound producers returned $138; and the cows of 500 | pounds butterfat production returned $178 above feed costs. Thus the man milking a 500-pound producer would have more net return than if he milked a dozen cows producing only { 100 pounds of butterfat. This would | take no account of the added labor of | ! milking and caring for the larger herd or of the much greater expense of pro- viding stable room for a herd instead | of a single animal. The production figures used in this calculation were obtained by the United | States Department of Agriculture from the cow-testing associations of the country and the returns from butter- fat are based on farm prices reported | from all parts of the country. HHH HHH HHH HI RHHS | Dairy Hints TH HHH HHH HH HHH Milk, especially when warm, absorbs odors rapidly. * * - It will pay to grind oats at 20 cents | per 100 pounds when it is fed to dairy | | cows. | . . # taste of market milk manure and The “cowey” is due to mixture of cow absorbed impurities. LJ * - place will be a comfort bossie will readily appreciate, * - * Free access to water or watering cows at least twice daily will increase the profits from winter dairying. - * * Comfortably warm, well lighted, well ventilated stables insure health and good werk on the part of the cows. * » * It is always cheaper to sell a hard milking cow to the butcher and buy another cow than it is to try to cure the case. - . -. Don’t let the cows shiver. Cold cows don't turn in much cold cash. They cannot fight cold and make milk with the same feed. » LI less mul- It seems that lice prefer the thrifty calves and on these they tiply and feed until the calf stops growing, loses weight and has very resistance left. - . . It should be clear that after giving a cow the first half of a full ration necessary to keep her alive, and after giving her barn room, running the risk of her dying, and doing chores for her | the year around, it is the poorest pos- sible economy not to give her the sec- | ond half of a full ration, which she! will use in wroducing milk. | ; little 7 | Equal to Linseed Oilmeal as | costume, often worn over other cloth- Warm water offered in a sheltered | | the foreshank, which will be used to : make the forcemeat stuffing, | the | THE PATTON COURIER BOY’ 5 PLAYSUIT MADE PRACTICAL Not Necessary to Put Young- ster in Heavy Overalls. (Prepared by the United States Department of Agriculture.) It used to be thought necessary to ress a little boy for play in thick heav denim overalls of blue or tid reaching to his ankles. This ing, was unsightly and uncomfortable, especially in warm weather, The over- alls were hot, impeding freedom at the knees and ankles, and often at the shoulders because the straps pulled heavily. Very seldom were they real- ly clean after the first newness was lost by playing in the dirt. One of the poorest features of the overall was the fact that all the valuable rays of sunlight were effectually kept from reaching the small boy’s skin, where they can do so much good when un- impeded, The small boy can have playsuits or rompers quite as attractive and prac- tical as those his sister wears. They may be made of lightweight, easily laundered cotton materials, like broad- cloth, sateen, rep or kindergarten cloth, which will stand frequent wash- ing, for, of course, they will be sub- Jected to hard wear. Darker colors like blue, brown, and green, will usual- ly be accepted more cheerfully by the boy than by his sister, and will not Practical Playsuit for Boy. inattention to mere dirt lighter shades. collars or reveal his quite so plainly as They may be relieved by trimmings of brighter hue. A bay's rompers should, above all thing, be comfortable to wear, not in- terfering with normal active play in any way. They dhohld | be made short and loose in the legs so they do not straight | Short sleeves are liked, | In cold weather a sweater may supple- | ment the romper without detracting | catch at the knees, with trouser legs. from its masculinity, In the romper or playsuit illustrat- ed, a small straight collar and front faeing of tan was used to relieve the ADVERTISING EGGS severity of dark brown sateen, or make extra work for the laundress. Cuffs are also of tan. The straight It is | not large enough to bother the wearer BRINGS PROFITS There is a market waiting for the front opening with three or four flat | eggs that the progressive poultryman buttons makes it easy for the little | advertises. boy to dress himself. Like his older | So says W. A. Sumner of the agri- brother’s garments, the small boy’s | cultural journalism department at the clothes should have the left lapped over the right, side Wisconsin just opposite | Many Agriculture, finding large College of poultrymen are from the way a girl's or woman's gar- | profits in a “direct to the consumer” ments close. Kimono sleeves with a shoulder seam provide ample width through the chest. There is a drop seat, and the always necessary pocket is trimmed with the tan material to match the collar and cuffs. CHINESE DINNER VERY PALATABLE Vegetables and Seasonings Make It Like Real Thing. (Prepared by the United States Department of Agriculture.) Why not invite your friends or fam- ily to try a Chinese supper some evening? Even if you cannot get wa- ter nuts, bamboo shoots, bean sprouts and some of the other ingredients the Chinese use, you can get vegetables and other seasonings almost any- where that will enable you to serve a palatable “chop suey” very similar to the real thing. It will be almost perfect in flavor if you can get soy | sauce; if not, worcestershire sauce | will do. Soy sauce contains a good | deal of salt, so the amount of salt needed in your chop suey will pend on which kind you use. The recipe is furnished by the bureau of home economics, Serve the | | tention in | it is paid for by | business and are building up a flour- ishing business through small inex- pensive classified advertisements in city and town newspapers. Jefore beginning, however, Sumner emphasizes that the future advertiser must be sure that he has something worth advertising and that he ean give prompt replies to those who an- swer. To get top prices for his eggs and bring repeat orders, the poultry- man must have strictly fresh eggs that he can guarantee. But, it pays to sell them, for city customers are willing to | pay from five to ten cents a dozen above the retail strictly fresh eggs. Often a single insertion of an ad- vertisement will bring enough in- quiries to build up a steady trade for months to come, but the sules copy must be attractive enough to draw at- competition with all the other advertisements in the column. In writing the advertisements, Sum- prices for ner gives this hint: “Make the copy detailed enough to furnish all | the Decessary information, including | prices.” The copy must be brief, for the words, but no | important facts should be left out. | de- | chop | suey with hot flaky rice, and for des- | have some preserved ginger, if wish to keep the Chinese note The Orientals do not butter because they sert you in your meal. use bread and A trade mark also helps when sell- ing to out-of-town customers, if it is attractive and easily remembered. When it is used on neat cartons, crates, or packages containing clean, fresh eggs, it helps bring more orders and makes it easy for customers to tell their friends about the poultry- | man’s products. have the rice, but you may serve it if! your family prefers. 1 fowl, weighing 3 2 cups sliced Bra- to 4 pounds. 2 cups shredded rusalem arti- onions, chokes, 2 cups shredded 4 tbs. soy sauce, celery, 2 tbs. fat. 1 green pepper, 1% tsp. salt, de- shredded. pending upon 2 cups chicken amount of salt broth, in sauce. 1 tsp. cornstarch, 1 tbs. cold water. Put the fowl on a rack in a kettle, half fill with boiling water, cover tightly and simnmer until the meat is nearly tender. Let cool in the broth, | remove the meat from the bones, dis- card the skin, and cut the meat into small pieces. Cook the green pepper and onion in the fat in a heavy skillet for three or four minutes, turning them frequently. Add the celery, chicken meat, salt and broth, and simmer from five to eight min- utes, depending upon the tenderness of the chicken. Mix the cornstarch and cold water until smooth and stir into the mixture. Then add the nuts or artichokes. Add the soy sauce in zil nuts or Je-| cover, | sufficient quantity to give the desired | flavor, and more salt if necessary. ROAST STUFFED BREAST OF LAMB TASTEFUL | Breast of Lamb With Stuffed Onions. (Prepared by the United States Department of Agriculture.) To enjoy roast lamb, it is not nec- essary always to buy a leg or even a shoulder. Did you ever try roast breast of lamb, stuffed with force- meat? Specialists in the bureau of home economics of the United States Department of Agriculture give the following directions for preparing so that all the flavor of roast lamb | is retained and the fibers of the meat are tender and palatable, The breast is one of the least expensive parts of the lamb: Select a breast of lamb, including Have butcher crack the bones of the breast so that it can be carved be- tween the ribs. Wipe the meat with a damp cloth, remove the foreshank, and trim off the meat and gring it. Make a pocket in the breast by cut- ting through the flesh close to the ribs. Sprinkle the inside of the pock- et with salt and pepper, pile in light- ly the hot forcemeat, made according to the directions below, and sew the edges together Rub the outside with salt, pepper and flour. Lay the stuffed breast, ribs down, on a rack in an open roasting pan. Do not add water. Place the aoast in a hot oven (480 degrees Fahrenheit) and sear for thirty minutes. If there is not sufficient fat to keep the meat from drying out, baste with melted fat, or lay a strip or two of bacon on top. After searing, reduce the oven tem- perature rapidly to 300 degrees , Fahrenheit and continue the cooking in the open pan until the meat 1s The total time required will be one and one-half to one and three-fourths hours. more stuffing than the hold, bake it in a separate use it as stuffing for with the meat. Serve with brown gravy made from the drippings. For the baked onions, choose a large, mild-flavored variety. Cut the onions in in lightly half -done. arrange on a the centers outer layers, and add to tender. probably breast will dish, or water until about the onions out and baking dish. Remove without disturbing the hop the onion centers the forcemeat stuffing. Fill the onion shells with this mix- ture, cover, and bake in a moderate oven for about one-half hour, or un- til the oniong are tender. salted Lift If there is | than letting them heat it with | will July appeal to either people or laying hens. serious Fresh Warm Water Is Essential for Layers Ice water may taste good at a hot picnic but in winter it does not If either were forced to consume ice water in winter they would drink no more than absolutely necessary. In the case of poultry this would mean falling off in egg production. It might mean serious injury to the health of the fowls. If water were an expensive part of the ration all would probably see that the fowls always had plenty of it. They would also give it to them in the most effective manner. But be- | cause water is a gift of nature, we are apt to overlook its importance. The supply from a group of laying hens can be practically cut off in from two to three days by inter- fering with the water supply or by furnishing it in frozen buckets, ete. With the winter months ahead it will pay to see that the hens get plenty of water and for best not be too chilly. If fresh given at least twice a day the hens consume more than where it is not offered fresh. For this reason do not favor large containers; they are water is | apt to be neglected. Poultry Hints | OH OOOO If a concrete poultry yard is used, sweep or scrub it each day. * * * Frozen toes and feet are a bad | thing for fowls, and if noticed need | attention. * - * | | | irlings in the If pullets replace y | fiock each year diseases such as T. B. onions to serve | + . | other than yellow, half crosswise and simmer | Forcemeat is a chef’s name for a | well-seasoned mixture of chopped meat, bread crumbs and vegetables, used for stuffings of various The following combination is with lamb. sprig cut fine, tsp. seed, tsp. savory seasoning, 1 tsp. salt. 1% tsp. pepper. Ground lean meat 1 from the fore- shank. 1% 2 cups fine dry bread crumbs, Yi 2 tbs. butter, 14 cup chopped cel- ery. 1 tbs, onion, Melt the butter in a skillet, add the celery and onion, and cook for two or three minaites. Add the grounc meat, and stir until the juice evap orates and the meat browns slightly. Then add the bread crumbs and sea- sonings and stir until well mixed. celery chopped kinds. | good . | parsley | | ditions it behooves every will be reduced considerably. - * * Heating drinking water for the hens with coal or wood is much cheaper food. ol Poultry culture, like any other busi- ness, must be regulated according to | demand. It is a proved fact that, for table use, the dark-legged breeds, or with legs of a color are the best. x ® x at least those The nesting boxes should be in the darkest part of the hen house, and should all face away from the door. * * ® Sprinkle a little carbolic acid in the hens’ dust bath occasionally. After each rain stir the dust and make it fine again. * - * Sweet milk and sour milk are about equally valuable as chick feed, but one of them should be fed exclusively. If the milk diet is changed bowel trouble often results. * * * Ventilation of poultry houses is es- sential. One hundred hens give three and one-half to four gallons of water every 24 hours. LJ » * Large supplies of eggs are keeping the prices down, and under these con- flock owner to get rid of his low producers. * LJ * Even though the culls must be sold at low prices, they should be mar- keted immediately, for they will lose more money for their owners for every day they are kept in the flock. results it should , off | | | { | | | | | Milk = Eg Children Cry for It Castoria is a comfort when Baby 1s fretful. No sooner taken than the little one is at ease. If restless, a few drops When your soon bring contentment. No harm done, for Castoria is a baby remedy, meant for babies. Perfectly safe to give the youngest infant; you have the doctors’ word for that! It is a vegetable pro duct and you could use it every day. But it’s in an emergency that Castoria means most, Some night when consti- pation must be relieved—or coiic pains —or other suffering. Never be without it; some mothers keep an extra bottle, unopened, to make sure there will al« ways be Castoria in the house. It is effective for older children, too; read the book that comes with it. CASTORIA Color Films for All A new cinematograph invention en- ables motion pictures in natural col- ors to be taken with an amateur's machine, by placing a filter on the lens of the camera for use with a spe- cial film. This filter is a transpar- ent gelatin disk, divided into three sections representing red, green and blue-violet. As the light passes through the disk it becomes separated into is appropriate color group. Practical Proposition Suitor—When I am away from Aileen I plumb the uttermost depths of despair. Her Father—Huh! Get a more practical and profitable job of plumb- ing and I'll let you have her.—Boston Transcript. Value of Cool Mind If a man keeps cool, he commands himself and others.—Chicago News. 4 BUTT ow; » A hh When Food Sours Lots of folks who think they have “indigestion” have only an acid condi- tion which could be corrected in five or ten minutes. An effective anti-acid like Phillips Milk of Magnesia soon restores digestion to normal, Phillips does away with all that sourness and gas right after meals. It prevents the distress so apt to occur two hours after eating, What a pleas- ant preparation to take! And how good it is for the system! Unlike a burning dose of soda—which is but temporary relief at best—Phillips of Magnesia neutralizes many times its volume in acid. Next time a hearty meal, or too rich a diet has brought on the least dis comfort, try— PHILLIPS Milk of Magnesia THICK, SWOLLEN GLANDS which make a horse wheeze, roar, have thick wind or choke-down can be reduced with Absorbine. Also other bunches or swellings, No blister, nohair gone, and horse keptat work, Itiseconomical, Atdruggists, or$2.50 postpaid. Horse book 3-S free, A thankful user says: “Completely removed flesh growth on gland about 7 inches diameter. Sincerely thank you for good advice and Absorkine.” ABSORBINE HOXSIE’S GROUP REMEDY 1E LIFE-SAV OF CHILDREN No opium, no nausea. e cents at drug ists, or KELLS C0, NEWRBURGH, N. X, a... RE HERE, YOUNG MAN fon You CANT DRAW ON THE SIDE OF HIS Z HONESTLY FELI HARDLY FACE A C THOSE PEOPLE A( MFTER THE WAY TONGHT / TY! (Copyright, W. N. U.] ——————————— He(mic SL ) ¥ [1.3 Eid ©F ARUBBER GIRDLE WILL RE- DUCE THE WAIST, WHAT SHOULD THIS MAN WEAR ANSWER: RUBBER BOOT: ——— EXCUSE, PLEASE = NS THE HOT WEATHER. = By PER Copyright, by the
Significant historical Pennsylvania newspapers