28
THE SUNDAY OREGOlttAJS, PORTLAND, KOYEMBER 22, 1903.
e9eaee
FOR THANKSGIVING DINNER
Several Portland Matrons Give Their Choice for a. Bill of Fare.
FOR the preparation of the Thanksgiv
ing menu the best features o our
old-time cookery are, as a rule, main
tained. Up-to-date housewives who tbem
olves personally arrange each day's menu,
the leaders of. the smart set whoso social
duties make such demands upon their
time that this duty Is left to a butler or
a cook, the families Tvho live .in hotels,
and even the bachelors at the clubs, look
forward to Thanksgiving Day for an old
fasbloncd dinner, or at least a dinner that
ias old-fashioned features In it. There are
a groat many who will not have turkey
served on their table beforo Thanksgiving
time arrives, so when the big browned
bird Is brought before them on that event
ful day the appetite is keen for it and it
tastes better than anything has since that
time just one year ago. In serving this
dinner of dinners, great Judgment should
be exercised when Introducing new .or
modern dishes into the company of turkey
and cranberry sauce, for they do not ai
rways mix well. In days gono by our an
cestors who instituted the Thanksgiving
dinner .knew not of French dishes and the
dainty cuisine with "WhlchtOvery course is
5Kw arrtded. They hod to depend upon
the late Fall and "Winter vegetables, for
thero were no hothouses to furnish them
with Summer garden supplies in Tnld
TVInter. The whole dinner centered upon
the turkey ho was the guest of honor.
And this tendency is still prevalent among
nil classes, so in this year of 1903 we
eorve a dinner as nearly like the one our
Puritan fathers and mothers served a
hundred years ago as Is possible.
Tboro are many who object to beginning
the dinner with soup and fish, their argu
ment being that the appetite should in no
no wity bo appeassd beforo the main Item
of the dinner Is reached. But as appe
tites are phenomenal on this day and all
digestive apparatus seems to bo under
spodttl dispensation, it does not matter
eo much, whether the soup is served or
omitted, for when the turkey is carved
,all will be ready to do it full justice.
The table decorations play an Important
part In this yearly feast and should not
be overlooked or neglected. If the day is
dark and gloomy, as it is apt to be in
Oregon at this season of the year, draw
the curtains and turn on the bright lights
to snake the room look cheerful. The
Erecn decorations so much used at Christ
mas times go far to making Thanksgiving
itttractlve. Holly, which is now covored
with beautiful red berries, and our Oregon
rape are easily obtained and both are
beautiful and effective dining-room deco
rations for such an occasion. Table deco
rations are a matter of tasle some pre
ferring floral decorations and others the
carrying out of the Fall festival or
Thanksgiving idea. One Portland house
wifo alway uses pumpkins for table
decorations, and very pretty she makes
them look, too. This year her centerpiece
will be the largest pumpkin she can find
in the market, which she will convert into
a. Jlowor bowl and fill with pink and whito
chrysanthemums and Oregon grape. A cor
respondent writes of an economical idea
for a centerpiece by using a cabbagehead
nnd lasortlng roses or any other flowers
between the leaves, which are separated
and flattened out. Ice cream, in turkey
molds is another pretty idea, especially
pleasing to the young folks.
The menus given here will be served in
different Portland homes thi3 year, and
their simplicity and practicability is par
ticularly noticeable. In those having
several courses preceding the turkey, the
dishes selected are light and dainty, there
by not detracting from the main feature
or course of turlrey. At the home of
Governor Chamberlain the good old-fash-lonul
dinner will be served, Mrs. Chamber
Jain's idea being that this is most ap
propriate for Thanksgiving Day and Its
associations. She does not include the
oysters, fish or entree, but after a light
coup has tho turkey served. Her menu Is:
Cream of colcry soup.
Sloast turkey, rfblet gravy, cranberry sauce.
Boiled rice.
Macaroni and cheese. Sweet potatoes.
Celery and orange salad, with mayonolse.
Ml&ee p4e. Pumpkin pie.
Cheese. Crackers. Coffee.
At Mayor "Williams' home a family din
ner will bo served, with only a few intl
snato friends as guests. "While the turkey
S the favorite dish with the Judge himself,
DUss "WilMams has arranged a delicate
saenu for Thanksgiving dinner. There will
be served:
Grape fruit.
JC&stern oy. deep holl. Stuffed olives.
Cream or celery soup.
3!Tuader. white wine sauce. Cucumbers.
Slilet pheasant breast, mushroom sauce.
Reast turkey, chestnut dressing-.
Cranberries.
JPotatfHss cu gratia. Stuffed tomatoes.
Arparagus, vinegarctte dressing.
Mince pie. Bisque clace. Raisins.
Assorted Cokes.
Cuts. Fromoge dc brie. "Water thins.
Coffee.
Mrs. Zera Snow, who Is a Phlladelphlan
und a charming hostess, is a devote to
the old-time dinner. Tho menu she will
Bcrve to her family this year Is such
a. one as sho would serve to any invited
jpuest, sho says, for if one procures a
rJee. Juicy turkey and has it well pre
pared that is the principal part of the
dinner.
Tok pelat oysters on shell. Celery. Cider.
Bouillon en tassc.
Be&st turkey, plain stuffing-.
Otblet sauce. Cranberry jelly.
Slashed potatoes. Green poas. Boiled anions.
Pumpkin pie. Mince pie.
Huts. Fruits. Raisins.
Coffee.
Mrs. Marcus Flelschncr, who has one ot
the most perfectly appointed tables in
Portland, will serve as a dinner of ten
covors, tho following appetizing menu:
To'-e point oysters on halt Fhcll. Celery.
Cre&xa ot asparagus. Sherry.
3rott4 brook trout. Cucumbers.
Sweetbread tlmbales. Sparkling burgundy.
Re&ta turkey, hot maron.
Sweet potato. Southern etjle. Petite pols.
Tomatoos a la Virginia.
21ub puMtag. hard sauce. Assorted ices.
FraUs. Nuts. Raisins. Cakes.
Cafe nolr. "Water biscuit.
Liqueur.
Oae Portland housewife who has tho de
served imputation of being the finest cook
in the city, and who thoroughly under
stands tie chemistry of food, will have
this delicious meal served on her table
next Thursday:
Oyster cocktails. Small crackers.
Celery blfcque.
Stripe bass, boned and stuffed with
tomatoes. Klced potatoes.
Brain tlmbales, lemon sauce.
Compote of brandy peaches.
Turkey with oyster dressing Giblet gravy.
Baked egg plant on half sh,elL
Scalloped aw eet potatoes.
Individual cranberry sauce.
lettuce salad, cream dressing.
Pumpkin pie Mince pie. Roquefort cheese.
Coffee. "Water biscuit.
This is tho family dinner of one of our
oldest members of Portland society, who
came here In the early '50s from Massa
chusetts. It Is a dinner such as her Puri
tan, grandparents used to serve, and such
as she has served as far as practicable
durlnv her 50 years of residence in Oregon.
In it the shining light of tho turkeyls
siot hidden tinder the basket of any late
vUnry art, so she starts in with the
turkey, which she' has served in two
styles.
Boiled iurkey with cream oyster sauce.
Celery. Cranberries.
Roast turkey, chestnut dressing.
Roast suckling pig, apple sauce.
Boiled onions. Mashed potatoes.
Plum pudding.
Mince pie. Squash pie.
Miss Lawrence, the Instructress in
charge of the School of Domestic Science
which is conducted under the auspices of
the Y. W. C. A, gives tho two follow
ing menus for the family, the first being
an old-fashioned 2ew England dinner:
Oyster soup. Buttered Boston crackers.
Roast turkey, chestnut stuffing.
Chicken pie.
Mashed potatoes. Squash tlmbales.
Creamed onions. Cranbery sauce.
White bread. Brown bread.
Plum pudding.
Apple pie. Pumpkin pie. Mince pie.
Currant jelly. Nuts. Raisins. Apples.
Coffee.
A modern family Thanks-giving dinner:
Clam broth. Bread sticks.
Sweet pickles. Olives.
Roast turkey, oyster stuffing.
Giblet sauce. Cranberries.
Riced potatoes. Creamed onions.
Browned sweet potatoes.
Chicken pie, family style.
Apple sauce. Dressed celery.
Pumpkin pie. Mince pie.
Quince jolly tarts. Ice cream. Dainty wafers.
Fruits. Nuts. Raisins.
Coffee.
How to Prepare a Turkey.
Chef Brizzolari, of the Portland Hotel,
is quite noted for the excellency of his
Thanksgiving menus and his preparation
of a turkey In particular. It Is his cus
tom to get his turkeys four or five days
beforo they are to be used and let them
hang in a cool place to get tender. When
ready to use a bird, he plucks and draws
I it carefully, giving particular attention
to the washing. "When this is done the
dressing is prepared. If It Is to be plain
dressing, the recipe for a 30 or 12-pound
turkey Is:
Two loaves of bread, weighing about a
pdund each, soaked In sweet milk. "When
the bread is thoroughly softened press
the moisture out. Cut three good-sized
onions very fine and fry them with a
quarter of a pound of chopped ham or
about two pounds of sausagemcat. Mix
this with tho soft bread, beating four eggs
into it and season with parsley, salt, white
pepper and sage.
If oyster dressing is desired, proceed tho
same, but In place of using ham or sau
sagemeat with the fried onions, parboil
tho oysters and mix them with the bread,
which should be soaked In the liquor from
the oysters, Instead of milk, In order to
secure a good flavor.
For chestnut dressing the same course
is pursued. The chestnuts are first roast
ed until the shells burst, then tho kernels
are parboiled. Crush them slightly If de
sired and mix with the plain dressing.
After the selected dressing is placed in
the turkey, and it is braced and trussed,
wrap the fowl carefully in white buttered
paper, in order that it may not brown
too soon. Baste very often and thorough
ly while roasting, and when done remove
the paper, replacing In the oven until tho
correct golden browns-color Is obtained.
This Is the way to roast a turkey ac
cording to the receipt of one of tho ladles
who contributed to the above menus and
who is referred to as one of tho best
cooks in Portland:
A young gobbler of ten or 32 pounds
should be selected for good flavor, and
should be prepared tho day before using.
Remove sinews, cut the neck off, being
careful not to break, the skin over the
breast, and also remove the tips of the
wings. "When opening the turkey to draw
It, make the Incision crosswise, so that
tho legs can be braced and the necessity
of taking stitches in the skin will be
done away with. After soaking In salt
water IB minutes, wipe thoroughly dry
inside and out. bind the wings to the body
and tie the ends of the legs tight to the
parson's nose. When ready to bake the
next day, carefully AH the skin of tho
craw with stuffing and tie it in. Put the
turkey into a baking pan, breast down,
with only salt and pepper, and set In a
very hot oven until well browned. This
closes the pores of the skin and the juices
are retained. Now pour some boiling
water in the bottom of the pan, still leav
ing the turkey on Its breast, and roast
for an hour and a half, basting every ten
or 15 mlputes. After putting the water
in the oven should be moderated. Never
stick a fork into the fowl to see If It is
getting tender, as this punctures the skin
and allows the Juices to escape. When
done, it can be turned byvjnsertlng a
large spoon Into the opening. The dress
ing UBed to stuff this turkey Is made with
fine bread crumbs, melted butter, salt,
pepper and chopped parsley. Into which
raw oysters can be mixed if desired. A
large amount of butter Is used, which
makes it very rich, but it is also very
delicious.
The giblets are cut fine and mixed with
the gravy which has formed in'ythe bottom
of the roasting pan. v
A correspondent from Ashland contrib
utes the following receipt for roasting a
turkey, with a very excellent Creole dress
ing: If your market man has his -poultry
shipped in alive, buy your turkey not later
than Tuesday morning. The age of the
bird is the principal thing to be consid
ered; some prefer a young gobbler, but a
young hen is more delicately flavored and
smaller boned. The age may be ascer
tained by the lower part of tho breast
bone: if soft and pliable, the turkey is
young; if stiff. It Is old and not good for
roasting, but It may be boiled or braised.
Turkeys weighing from eight to ten
pounds are thought best. After selecting
your turkey, have it dry picked and drawn
immediately after killing; see that the
feet are removed at the joint and have
the tendons carefully removed from the
legs, then let the fowl remain hanging in
the Ice chest at the market for 24 hours,
if possible. When it Is delivered Wednes
day morning, take out the heart, liver
and gizzard, remove all the layers of fat
from the inside of the bird, also the oil
sack In the toll, as they give a strong
flavor to the meat; pick out all pin
feathers and singe. To singe, pour two
spoonfuls of alcohol in a saucer, light and
singe over the flame; it will not blacken
the skin as paper will. Rinse well, add
ing a teaspoonful of baking soda to the
water; wipe drp Inside and out and rub
the inside well with two teaspoonfuls of
salt If dressing Is used, fill the body and
crop and sew up both openings with a
trussing needle or fasten the skin with a
skewer; press the legs close to the body
and tie or skewer them Into position;
double the wings under; place a slice of
salt pork under each and fasten them
close to the bods. Iet the fowl stand
over night In a cool place until ready to
roost next day. Place In a covered roast
ing pan, breast downward, which will al
io v the juices to flow down into the
breast, making the white meat juicy and
delicious, not dry and tasteless, as it
usually Is; sprinkle with salt and pepper
and cover the body with slices of salt
pork; pour a cupful of boiling water into
the roasting pan, cover closely and set in
a very hot oven forthe first half hour,
then cook more slowly for an hour and a
half, basting thoroughly every 15 minutes.
At the end of one hour dredge three
heaped tablcspoonfuls of floor over tho
turkey and give it time to brown before
basting. Never use a fork to turn a fowl,
as It allows the juices to escape, but use
two pancake turners Instead. Remove
the coer for the last half hour, and if
your oven Is right your bird should be
done to perfection. If tho turkey should
be a large one, about 20 minutes to tho
pound should be allowed.
Creole Dressing for Turkey.
Take three cupfuls -of dried bread
crumbs, one cupful cold boiled rice, two
tablespoonfuls finely chopped bacon, one
f large teaspoonful salt, saltspoonful of
Portland Packing Company
FOUR BIG CASH MARKETS:
STATE MARKET First and Salmon. Phone Main 1657.
PACIFIC MARKET West Park and Washington. Phone 1541.
STAR MARKET 588 Williams Avenue. Phone East 633.
ALBANY MARKET 365 First Street. Phone Red 3226.
Youyr Turkeys, Chickens and Game F?sm
Our prices will be the lowest on all classes
of Thanksgiving good things to eat.
Chickens, per lb X3V
Fancy Dressed Geese, per lb .. 11
Fancy DreBsed Ducks, each 25
Fancy Roll Butter,. per roll 50J
Mocha and Jav Coffee, per lb 15)
Fancy Apples, per box 50
Meat products of all kinds we manufacture
ourselves, and, of course, can give
manufacturers' priced.
Hams, per lb !4
(For This WeekOnly.)
Pigs' Heads, perlrj. .. 5
Bacon, per lb...; ; 16 -
Lard, per lb ". H
Picnic Hams, per lb.... 8M
3 lbs. Steak !....' 25
16 lbs. Lean Beef for mince meat $1.
20 lbs. Boiled Beef .or Corned Beef SI
fe$ons.
Are Built on Honor -
330-336 EAST
pepper, teaspoonful powdered sage, two
teaspoonfuls of Summer savory, teaspoon
ful minced celery, teaspoonful finely
chopped lemon peel, two dozen pecan ker
nels broken Into small pieces; mix all
thoroughly and bind together with a raw
&SS, two tablespoonfuls of melted butter
and half a cupful of milk. Put a table
spoonful of cooking butter Into a frying
pan and when hot put In the dressing and
fry until cooked through, but not
browned; when cool, stuff the turkey with
as much aslt will easily hold, allowing
room for swelling. Serve your turkey
with a sauce made from the giblets, which
should be passed in a gravy dish; have a
sauce dish containing a dainty mold of
cranberry jelly served by the plate of
each.
A simple forcemeat of chestnuts is made
as follows: Cover with cold water and
boll 20 minutes a pound and a half of
large chestnuts; then drain, remove the
shells and brown, skin and mash finely
with a fork. Mix the pulp with half a
teaspoonful of salf, half a teaspoonful of
pepper, one-half pound of sausage meat
and ono ounce of butter. Stuff the turkey
as above.
Several Receipts.
The following excellent receipts aro
from the private collection of a mas
ter In the culinary art:
BRAIN TIMBAL.ES.
Soak three pairs of calf or beef brains
in salt water and carefully remove the
skin- Put on stove In cold water and
parboil with one tablespoon of vinegar.
After draining press through a sieve and
add to them four eggs beaten lightly, two
tablespoons of melted butter, two slices
of bread grated fine, salt, pepper and ono
tablespoon of tomato ketchup. Grease
the molds and after filling them place In
boiling water, cover tightly and boll 20
minutes. Turn out on platter as soon as
they are done so as to keep them from
falling. Cover1 with sauce end serve.
LEMON SAUCE.
Melt a tablespoon of butter In saucepan
and to it add some stock, one spoon of
flour, the Juice of one lemon, salt and.,
pepper. Boll until thick and smooth, and
servo on tlmbales.
BRAIN SALAD.
Carefully prepare the necessary amount
of calves' brains and parboil with a spoon
of vinegar. Cut Into small pieces and
serve on lettuco leaves with mayonnaise
dressing.
EGGPIiANT ON THE HALF SHELL.
To prepare four moderate sized egg
plants, halve them lengthwise and soak
In salt water for half an hour. Then
boll until well cooked. Drain and cool.
Scoop the meat of the plant carefully out
of the shells, being careful not to break
the latter. Chop the mixture very fine
BOTH FEEL
What Proper Food Does for Both
Mind and Body.'
Physical health, mental health, indeed
almost everything good on this earth
depends in great measure upon proper
food.
Without health nothing is worth while
and health can be won almost every time
by proper feeding on the 'scientific food
Grape-Nuts.
A California trained "nurse proved this:
"Three years ago I was takenvery sick,
my work as a trained nurse having worn
me out both in body and mind, and medi
cine failed to relieve me at all. .After
seeing a number of physicians and spe
cialists and getting no relief I was very
much discouraged and felt "that I would
die of general nervous and physical col
lapse. "My condition was so bad I never Im
agined food would help me, but on the
advice of a friend I tried Grape-Nuts.
The first package brought me so much
relief that I quit the medicines and used
Grape-Nuts steadily three times a day.
The result was that within six months I
had so completely regained my strength,
and health that I was back nursing
again and I feel the improvement In my
brain power Just as plainly as I do In
physical strength.
"After my own wonderful experience
with Grape-"Nut8 I have recommended
It to my patients with splendid success
and It has worked wonders In the cases of
many invalids whom I, have attended pro
fessionally." Name given by Postum Co.,
Battle Creek, Mich.
Look in each package for a copy of the
famous little book, "The Road to "Well-vllle."
Take a Look at Them
MORRISON ST.
and add a few grated bread crumbs, one
egg, salt and pepper, a large tablespoon
of butter, and after mixing thoroughly
replace In the shells. Dress the top with
crumbs and butter and brown in a quick
oven.
STRIPED BASS WITH TOMATO
SAUCE.
Bone the fish carefully, leaving tho fins
and head on. Stuff with a dressing made
of bread crumbs, melted butter, a little
onion and salt and pepper. Tie the fish
with whito cord until baked. Cook in a
long narrow pan for half an hour. Dress
with parsley and tomato crescents.
To a half can of tomatoes carefully
strained add some of the fish gravy. Stir
In a piece bi 'butter the size of a walnut,
and one-fourth cup of sweet cream.
Thicken with a small amount of corn
starch dissolved in a little water. Serve
with the fish.
BLANKET SALE
Extraordinary Offer Made by the
Woolen Mills.
To close out a largo lot of blankets,
which the" mill has made dp, we will, for
a time, ell all grades and sizes of pure
wool blankets in quantities -to suit, from
one pair up to a thousand, at less than
wholesale prices. Lodging-houses, hotels
and all parties who can use blankets In
quantities here Is your chance to supply
your wants.
To customers who have bought blankets
of us and want them washed at tho mill
we will send blankets brought Into our
store for two weeks; there will be no
charge for washing them, only for trans
portation to and from Brownsville.
Brownsville "Woolen Mill Store, Wash
ington street, between First and Second.
CQLD WEATHER HEWS.
The latest news is that wo are going to
have a cold snap. M. J. Walsh Com
pany says get ready for It by securing
one of their Monarch grates. They also
carry a complete line of andirons, spark
arresters, portable wood and coal grates,
screens and fenders. Overhauling and re
pairs to fireplaces a specialty. See them
at their showrooms, 343 Washington
street, or 'phone.
8hamrock's Mast as a Flagpole.
NEW YORK, Nov. 21. The steel mast
of the America's cup challenger Sham
rock III has been presented to the town
of Cape May. "N. J., to be used as a flag-
TURKISH
RUGS
AT AUCTION
Absolute unreserved.sale of rare, an
tique Persian Rugs, which have just
arrived in, this port direct from the
Orient. They have been viewed and
admired by the Rug connoisseurs of
Portland while on exhibition at 402
Washington Street, corner of Tenth.
SALE BEGINS MONDAY
TWO AND
r
To Intending: Purchasers Only: Postal Card us for our new booklet, "Hints for Range
Buyers or how to cut kitchen work in two." It's worth reading. If you stato about how
soon you expect to purchase a range, we will send you Xrce a Toy Monarch Range, G
Inches high, 31 inches wide, 2i inches front to back. Address
MAMJSABLE IKON RANGE COMPANY, Beaver Dam, Wis. (Fbrmerly of St. LouK Mo.)
Neat little child's
Morris Chairs,
velour cush
ions $2.50
New arrivals
our Leather
and Tapestry
Arm Chairs
and Rockers,
$10 to
$25
Dainty new
Dressing Ta
bles in birds
eye maple or
mahogany
$16
H.
185
CASH or
CREDIT
pole. It Is 15S feet long. The glt wa3
made by Captain Barr, skipper of tho
defending yacht Reliance, he having
bought the challenger for the materials
It contained.
1
Enlargement and Inflammation of tbs pros
tate gland aro cured br Oregon Kdney Tea.
If YourTeeth Ache
Lose no time In calling upon a dentist and
have the trouble corrected. The longer you
put It off the larger your bill will be when
you ore compelled to have your teeth properly
attended to. Our work Is the best, our methods
the most modern, and we positively guarantee
XO PAIN" whatever during any operation.
Don't go through the "Winter with aching
teeth; It Is false economy. Come and sea ua.
"We have opened a branch office In Salem in
the Stensloff bldg., cor. Court and Liberty sts.
DR. B.E. WRIGHT'S
vestal orncE .
842 WASHTNGION STBEET,
Corner Seventh.
TEES REASONABLE.
CONSULTATION IHEE.
Office hours: 8 A. M. to 5 P. iL: evenings,
7:30 to 8:30.
Sundays. ,10 A. 21. to 12 1L Telephone,
Main 2119.
EIGHT P. AS.
1L
A
1 eJBHfw
Jffil
m 14
snTTnlllK &&?
Knl 4&4faJ&' MPk IWMlb
Tho "Stay Se.tIsfoLCtory,, Rcvnje.
"The length of time a firebox will
last," says the Monarch man, "de
pends largely upon the amount of
fuel burned. Monarch fire boxes
have heavy linings and plenty of
air space back of them. Most im
portant, however, is the malleable
iron top and malleable frames to
make and keep the seams and joints
tight and save the fire box by sav
ing in fuel."
Roman Chairs,
velour seats,
a few at
.00
Neat Ladies'
Desks, solid
6ak, 2 shelves
for books un
derneath $8.75
All sizes and
styles of
Mirrors
are in our
stock
prices,
with hat
$ hooks
$1.50
to $15
fin$
E. EDWARDS
- 191 First Street
oooeeoo
PORTRAITURE
IS THE
MOST
FASCINATING
BRANCH OF
PHOTOGRAPHY.
A Portrait
Attachment
for your. KodaK or Brownie
Camera .will enable you to
Portrait
Attachment
lens slipped on, over the reg
ular lens.
Price, 50ci
Woodard,
SEKncnEinHniMnffiiE
"Like the rest oC mj- sex," Bala the mer
maid, "I suppose I open my' mouth a good
deal but " "But -what?" Interrupted the
lobster. "I neer put. my foot In it," con
tinued the belle o the sea, as she plunged
Into lb a surC Chicago Xewa
L
New Palms
MOUNTED
and PRESERVED.
Three-leaf 35c
Four-leaf 50c
Five-leaf 70c
Foot Stools, Has
socks, Blacking
Cases
75c to
Very pretty
Oak Center
Table,
French legs,
$2.75
Clocks of all
kinds
eight-day,
oak frame,
calendar
Clocks
$2.50
to $5
CASH or
CREDIT
eaei
y :n'fli,JilfiiKSlMi!i I
(Made with No. 2 Brownie Camera,
with Portrait Attachment.)
mane neaa axa
shoulder pictures of
greatly increased size.
Tis simply .an extra
1
Clarke & Co.
Young: "Wife '"What do you do when youf
husband gets cross and wants to scoldt
"Wife . (with experience) I read him one 01
two of the letters ho used to write to m(
beforo we wem married. Baltimore Amer
leas.