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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Nov. 12, 1916)
TIFE SUNDAY OREGOXTAN, rORTXASTO, NOVEMBER 12. 1910. 5 Z"S,SSe 1 4 ; . Mamumti V ; si nr.. ,.rs-i , .nig,,, - ; k J I ill 10 tei i " ill I I : 'II ! i 1 1 ' J" VxTa i 111 Mil I-- i 111 I If - p -r- -w f ! Ill li i all It' - ' ' . ill J! y s illlir li : i 1 PI 11 l"f? ' ilfty-i " i i I -1 111 i H I mm l 1 , v i iiH f ! r j ' eisted about the. rooms. Those present Included Misses Rose Sommers, May Bernstein, Rebecca Solko, Mollie Mo zorosky. Anna Bernstein, Celio 4Jterns, and Abe Paul. Leo Kischul, George 1 fciwire. Ben Kneider, Ben Caplan, Harry Pchenker, Ieidore Caplan, Hymie Barde, lid Hermon and Sydnie Sterns. -. A delightful evening was enjoyed at the new home of Mr. and Mrs. H. Helli fon on East Glisan street, Wednesday. The house was artistically decorated with Halloween novelties. Dancing, music and games were the diversions. Prizes fell to Mrs. Jones and Mrs. Frank Rigney. Mrs. Hellis was the recipient of many handsome presents. Those present were Mrs. Frank Kig ney and daughter, Xavier, Mrs. Jones and sons, Mrs. Xelson and daughters, Mr. and Mrs. Dalhgren and sons and niece, Mrs. Dahl. and daughters, Mrs. Perraento, Mr. Miller, Bobby and Edna Hellis and the host and hostess. The dinner dance given by the Port land Ad Club and the Rotary Club at the Benson, election night, was a great success in every way. Fully 300 guests were present and enjoyed the dancing and election returns. Mrs. Jane Albert and the Portland Ad Club Quartet sang a number of delightful songs, and Mr. and Mrs. Montrose M. Ringler gave an exhibition of the latest dance steps, including the twinkle trot and the two-two. R. Atkinson was chairman of the com mittee and worked hard to make this affair the success that it was. The Ladies' Auxiliary of the Port land Motorboat Club was entertained by Mrs. Frank Vogler on Wednesday afternoon. Card honors fell to Mrs. Carl Johnston, first prize; Mrs. F. Vog ler, second. The members were Mrs. tieorge L. Baker, Mrs. W. F. Ross, Mrs. George Kendall, Mrs.. J. S. Smith, Mrs. Kmerson Clark, Mrs. Frank Vogler, Mrs. Grace Vogler and Mrs. Carl John ston. Mrs. James Smith will entertain the members Wednesday afternoon, No vpmb 15, at her home, 603 East Eighteenth street. Several sales managers of Portland were entertained in the vocal studio at tiie University of Portland Wednesday evening. The lecture on "Salesmanship" by A. L. Robinson, a piano solo by Professor Vera Ingraham Edick, a vocal solo by Madame Crawford, and light refresh ments constituted an excellent pro gramme. The Crescendo Club was entertained last week on Friday at the home of Mrs. D. C. Bogard, of Laurelhurst. The hostess was assisted (by Mrs. W. H. Dednian and Mrs. George. Joseph. Re freshments were served, and the after noon wag passed with music. A charm ing color scheme was developed with yellow chrysanthemums, a profusion of which adorned the dlnlne-room. Twenty matrons shared in the fes tivity. The Misses Ilenriette Kommar, Mar--ella Whitaker and Frances Young were hostesses for a delightful dancing par ty at the Arcanum Hall, Saturday eve ning. - Autumn foliage in profusion made the spacious room a bower of beauty. About 200 guests participated in the gaieties. , m m One of the most pleasing stepping parties of the past week among the younger set was that of "Hi Steppers," the second of a series of parties being given at Murlark ballroom by this popular club. The next party will be featured as "College Xight" and will take place on November 14. Patron esses for this party will be Mrs. J. D. Swank. Mrs. Chester Dorrance. Mrs. Bruce Stewart and Mrs. J. Lee Thomp son. m Miss Eva Levin, of Portland. Or., who is passing the Winter in Walla Walla, was pleasantly entertained at a swimming party, gi'-en in her honor by Mrs. M. B. Levin. After an en joyable swim the party had a lunch eon at Mrs. Levins residence, covers were laid for 12. COMIXG EVENTS. The O.-W. R. & N. Club announces Its next dancing party for Friday evening. November 24,"at Murlark ball room, for which invitations will soon be issued. Plans of the committee are being formulated that will make this party the most successful so far this season. Patrons and patronesses for the event are: Mr. and Mrs. M. J. Buck ley, Mr. and Mrs. S. Murray. Mr. and Mrs. J. T. Langley, Mr. and Mrs. S. A. Hering. Mr. and Mrs. W. A. Bobbins and Mr. and Mrs. L. A. Farquhar. St. Stephen's Parish will open its sec ond annual bazaar for the benefit of the school at the hall. East Forty-second and Taylor streets. Wednesday at 5:30, with a chicken dinner. On Thurs day night a programme will be given by the school children and on Friday at 2 o'clock a card party will be held. The bazaar will be carried on both afternoon and evening, November 15, 16 and 17, and fancy and useful arti cle's will be on sale. The employes of the Portland Rail way, Light & Power Company are showing much interest in their second annual ball, which is set for November 18 at Murlark ballroom. Invitations have been issued for this affair, which promises to one of the biggest events of the season in dancing circles. The patronesses will be Mrs. O. B. Cold well. Mrs. Fred Cooper and Mrs. B. F. Boynton. , ' - The Tuesday Night Club will hold its second informal dance of the season at the Multnomah Hotel next Tuesday evening. The following are on the committee: Ed Zimmer, Helen Hughes Nina Dressel, Frank Whalen. John Higgins, Ed Kenefick. Ruth Twohy. Florence Sullivan. Marie Rogge, Fred Brennan, Nettie Habekost. lone Wil son, Anthony Campbell and Tom Gor man. Pearse Branch. Friends of Triah Freedom, will give their first nnblln dance on Thursday evening at Hibernian Mail, Russell street, near Rodnev ave nue. Ancient Gallic dances featured. The committee is John Keating, T. J. Powers. Mrs. O. Hanlon, Mrs. E. J. McLoughlin, Misses Whitney, Ruth, Harrington and O'Leary. Preparations are being made by the women of the Kenton Club to make the harvest ball, Thursday evening. November 16, a great success. . The fol lowing women are chairmen of the va rious committees: Mrs! L. A. Rea. re ception: Mrs. W. M.' Killingsworth, dec COUPLE MARRIED IN MINNESOTA CELEBRATE GOLDEN WEDDING ANNIVERSARY. 1 T 'i Wje?- YiVirrfiWlininiiiriiiifti'iMirt-i-'rfi'iriiHtri MR. AND MRS. VAN KORMAX. - Mr. and Mrs. Charles Van Norman celebrated their golden wed ding October 30 at their home. 90 East Seventy-ninth street North. The couple were married at Pilot Mound, Minn. Mr. Van Norman served four years in the Civil War. Twelve years ago they came to Portland to locate permanently, from Walhalla, N. D. About 30 members of the Grand Army of the Republic and Ladies' Relief Corps were present during the afternoon, when the wedding ceremony was performed. Refreshments were served. In the evening relatives and friends assembled to celebrate the occasion. Those present were Mr. and Mrs. Charles Van Norman, Charles M. Cook, Mr. and Mrs. T. J. Hammer, Mrs. Hannah Petty, Hubert Petty. Mr. and Mrs. D. W. Wollcott. Mr. and Mrs. Frederick Diamond, Mr. and Mrs. John Pinck i ney and. son. Al Rolling. Miss Vera Rolling, John Somerset. Miss Sarah Buchanan and Mr. and Mrs. Orma Trumbull. orations, and Mrs. J. A. Wilkinson, refreshments. The Woman's Guild, of the Church of the Good Shepherd. Albina. will hold i harvest festival dinner Wednesday n the parish-house, Vancouver avenue and Graham. ... The employes of Allen & Lewis Com pany will give another of their delight ful dances at Arcanum Hall on Satur day evening. A. Nielsen is chairman of the committee. ' Mrs. Robert L. Aldrich and Mrs. Julia Anthony have sent out cards for a large bridge party to be given Thursday aft ernoon in the white and gold parlor of Hotel Portland. WEDDINGS. Baker-Duncan. One of the prettiest home weddings of the season was that of Miss Bertha Duncun to Earl Waldo Baker, of De troit, Mich., which was solemnized at the home of the bride's parents, Mr. and Mrs. R. B. Duncan, at Salem, October 29, by Rev. Mr. Elvin, pastor of the First Congregational Church. The bride was charming in a gown of white crepe ue chine and lace and she carried an arm boquet of white chrysanthemums. . Out-of-town guests who attended the wedding were Mr. and Mrs. Ralph Dun can. Miss Constance Kantner, Miss Buna McCoy, Miss Helen Phillips of Portland, and Mrs.' Robert Duncan and small son, of Vale. Or. The bride, an accomplished musician, will be greatly missed by a host of friends both in Salem and Portland. Mr. Baker is a well-known young business man of Detroit. The young couple left immediately for their future home. En route they will visit with relatives in Chicago. Peacock-James. A pretty home wedding was solem nized at the residence of Mr. and Mrs. Charles Lattlmer McGonneli, 797 East Thirty-second street. Sunday afternoon, November 5, when Rose Stuart James became the bride of Alfred Peacock. The rooms were decorated with Eng lish Ivy and yellow chryanthemums, the ceremony being performed by the Rev. C. C. Wright unuer a canopy of ivy. Mr. Peacock has business Inter ests in Alaska. Those present were Mrs. Ca.-rie E. McGonneli, Mrs. Alice Ross, Mrs. Frances E. Jones. Mr. and Mrs. Earl Clarke Wright. Mrs. Roy D. Larson. ji uf 1 1 ymin.v-W'V-" jc : -v k'-j . y J Mrs. P. B. Peterson, of Albany. Or.; J Misses Florence Woolery, Estellat Mickey. Agnes Birch and Myrtle L. James. Mr. Charles M. Ross. Ionald James Peterson, Eugene Hubert. Peter son. Robert Elyot Larsen and the host and hostess. After a wedding supper Mr. and Mrs. Peacock took the evening train 'or Pan Francisco, where hey will remain for the Winter. Peacock-James. Alfred Peacock and Miss Rose Stuart James, of Portland, were married at the home of the bride's sister. Mrs. C. L. McGonnall, 97 East Thirty-second street, at 4 o'clock Sunday afternoon. November 5. Rev. O. C. lVrlght, D. D., superintendent of Bapti.-? missions for Oregon, officiating. ' The home was at tractively decorated. rollowlng the ceremony, a wedding dinner was served to the large number of Invited guests. Mr. and Mrs. Peacock departed on the evening train for San Francisco and California points, where they will spend several weeks in a honeymoon tour. Conroy-W hit ne jr. At a simple wedding ceremony on Tuesday morning. Miss Margaret Agnes Whitney became the bride of Thomas Conroy. Rev. Father O'Hara officiating. The bride was attended by her sister. Miss Anna Whitney, and A. J. Conroy acted as best man. A wedding breakfast was served at the new home of the young couple, and in the evening they held a reception, to which many of their friends were invited. Mr. and Mrs. Conroy are at home to their friends at 508 Rodney avenue. OadfllH-Shlrlda. Sam Morris Gaddls and Miss Etta R. Shields were married Wednesday aft ernoon. November 8. by Rev. O. C. Wright, D IX. at the Baptist headquar ters in the Tilford building. Mr. and Mrs. Gaddis will make their home in Portland after a brief honeymoon spent in out-of-town visits with their nu merous friends. Mr. and Mrs. Earl Bald win were the attending groomsman and bridesmaid. ItalKton-Mnrtin. Robert O. Ralston, of Seaside, and Miss Gertrude Porter Martin, of Port land, were married on Thursday even ing at 8 o'clock by Rev. O. C. Wright, I). D., at his apartments in the Han thorne apartments. - Mr. and Mrs. F. C. Harrington attended Mr. and Mrs. Ralston. Mr. and Mrs. Ralston will I make their home at Seaside, where Mr. Ralston. Is In the real estate and fire insurance business. AXXOCXCEJIEXTS. Mrs. N. V. Morris announces the wed ding of her daughter. - aula Edith, to William M. Markee, of Roseburg. Cr. The ceremony took place Nevember 6 at the home of the bride's mother, with only members of the immediate fam ily present. Mr. and Mrs. Markee will make their home in Roseburg for the present. ... Mr. and Mrs. Sam Barde announce the engagement of their daughter. Miss Ruby Barde, to Sam Solomon, of this cily. Mr. and Mrs. J. J. Levitt announce the engagement of their daughter, Anna, to S. J. Sklar. Jr. SOCIETY PERSONALS. Mrs. Butz will remain in Portland until after the holidays. Mr. and Mrs. T. J. Mendenhall have taken apartments at the Nortonia for the Winter. Mrs. Paul Lee Butz. of Globe. Ariz., is visiting her mother, Mrs. Anna M. McGinn, of 811 Twenty-third street. Mr. and Mrs. E. R. Lacey (Hazel Kosterman) are receiving congratula tions on the birth of a son on Oc tober 13. Friends of Mrs. William Daughtrey, who is at Good Samaritan Hospital, will rejoice to learn that she is rapid ly recovering from the recent opera tion she submitted to. Mr. and Mrs. J. F. Verner. of Van couver. B. C, are being deluged with congratulatory messages on the ar rival of a son. born October 8. in the Louisa Hospital. Reading, London, Eng land. Mr. Verner Is a Lieutenant in the Royal Flying Corps in England, and his wife joined him there last Decem ber. She is the daughter of Captain and Mrs. W. H. Gilmore, of this city, and a graduate jiurse. Lieutenant Verner Is the only son of Dr. and Mrs. Domestic Science By Lilian Tingle. BY LILIAN TINGLE. CLE ELUM, Wash., Oct. 30. If you can Klve me a recipe for round steak en casse role I would greatly appreciate it. This 1 have in mind ! served with a rather thick brown srravy. The same person also pre- pard veal steak in the same manner with which she served a sour cream gravy. 1 have tried to make the last mentioned but don't Beem to succeed in getting much, but grease with lumps of thickening through it So if you could give a sour cream gravy recipe also I would be graterul. MRS. V. R. B. I regret having to write with a pencil, but I am away up in a logging camp where it is impossible to get my broken pen Ilxea TJ AVE the steak cut two and one- JLJ. half to three inches thick, as it will be flattened out eo as to be larger and thinner. Get "upper round" for choice, though this sometimes, costs a little more. Pound into it, on both sides, as much flour as it will take up. The pounding breaks the fibers and the flour takes up the escaping Juice and later thickens the gravy. Brown the meat quickly on both sides in a very little bacon fat or tried-out pork fat. Add boiling water barely to cover. put on a lid and let simmer very slowly about two hours. Then season and serve. A casserole is excellent for the slow cooking, but It is well to brown the meat first in a heavy iron pan. The gravy should be rich and brown and the steak very tender and Juicy. Onions, sliced, boiled five minutes, drained. rinsed, browned in -the pan and cooked with the meat are good where there is no objection to "the rose of roots. Other vegetables, such as diced car rots, green peas and small potatoes may be added, timing the additions so that all will be cooked at the same time. Many variations of flavor are possible by using different combina tions of vegetables and seasonings, as for Instance (1) tomatoes with or with out green or Spanish peppers (2) sliced celery with green beans or lentils. (3) A little lemon Juice and rind in the gravy. A little arid always tends to bring out the flavor of meat gravies and soften the meat fibre, took three hours If the meat is very tough. The veal-steak may be similarly pre pared except that It should not be pounded, simply floured, and browned before being put into the casserole. A little, very little, lemon rind and Juice, and a most minute suggestion of lemon thyme In the veal casserole may suit some palates. The gravy may be thickened a short time before serving by the addition of a little smoothly mixed browned flour and cold water or cornstarch and cold water. Let boil up to thicken. If pour cream Is used in the gravy add it after, not before, the thickening, and do not let the gravy boll after the cream is added or "lumpiness" and greasiness are Invited. I hope this answers your questions. If you need further help please write again, in pencil or other wise, as you please. Portland. Or.. Oct. 3. At your earliest convenience kindly repeal the recipe for fudge cuke given In your column about two years ago. Would also like a recipe for In expensive, easily made fruit cake. Thanking you In advance. MRS. K. L. 1 think the following must be the chocolate cake you want: Whipped swetened cream should be used for "frosting."- - . , Fudge cake with whipped cream WATCH 1 1 1 1 1 1 1 1 1 i i J 1 1 ( 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 i 1 1 1 1 1 1 H 1 1 1 ( 1 1 1 1 1 1 For Our MID -SEASON SALE of MILLINERY and FURS The Wonder Millinery At Sixth and Alder Streets r.miHIIHtHltttlimmMllttlHlltl.ll!ttmMlltlMlllttttlHltHtlH Beat half a cup of butter to a cream; gradually beat In one cup of sugar, the beaten yolks of two eggs, three ounces (squares) of chocolate, melted over hot water: half a cup sour milk, one-half cup hot water: then add two and one- half (level) cups pastry flour, meas ured after once sifting, and then re sifted with one level teaspoon soda. Bake In hot. well-greased muffin pans and serve hot. with whipped cream sweetened and flavored with vantlla. The above quantity makes about one and one-half dozen small cakes. It can be baked in layers if preferred and put together with white Icing on a mixture of white icing, whipped cream and rhopped nuts. Following Is an easily made fruit cake. The first four Ingredients are allowed to boil up together. When cool the other Ingredients are beaten in. The mixture may then be baked as a cake or steamed like Boston brown bread. Note that no eggs are used and that butter is not absolutely necessary for shortening. Fruit cake (Mrs. C. H. D.) One and noe-half cups cold water, one and one half cups sugar, 1 box raisins, two- thirds cup shortening, let come to boil,. cool and add salt; one-half teaspoon cloves, one-half teaspoon cinnamon, one and one-half teaspoons soda dis solved In hot water. 1-cup walnuts, two tablespoons chocolate, three cups flour, one teaspoon vanilla; bake 40 to SO minutes. Portland. Or., Nov. 1. In the old days our mothers used to pickle artichoke. I ran find no recipes for the same In any of the modern cook books that I have been able to get. .Can you furnish one? MRS. XV. B. K. ' I think both Jerusalem and Globe artichokes may be pickled, but I am not sure which kind you had in mind. Only the very triny. tender Globe arttchokes would be used and these are, I think, seldom obtainable In Oregon. The Jerusalem artichokes would be pared, cut into suitable pieces, left in pickle brine for two days, then drained, washed, 'steamed until nearly but not quite tender and packed into Jars with hot spiced vinegar to cover. The vinegar might be sweetened to taste or flavored with mustard and colored with turmeric for a mustard pickle. Perhaps some reader may furnish a real old-fashioned recipe from some family cook book. Portland. Or., Nov. i. Kindly give rerlp for uncooked, fruit cake, also Banbury tarts. MRS. F. F. S Pass through the food chopper one- half pound each seeded raisins (Sul tanas) figs and stoned dates. Mix with an equal weight of chopped nut meats, say one-half pound each, blanched al monds, walnuts, pecans and Biazil or peanuts. Knead well together, and pack Into an oiled bread pan or mold, using a weight to press the mixture solid. When firm unmold and slice. Do not eat too much, as it Is an extremely concentrated food. If you wish an icing you may use sifted confectioner's sugar and add, drop by drop, enough cream or fruit Juice id give a "spreading" con sistency. Personal taste is so important a fac tor in Banbury tart filling that I feel some difficulty in giving a recipe that you will consider "reliable." Even in Banbury Itself rival bakers assure pur chasers that "none other is genuine." and each makes his filling a little dif ferent from the others. Try the following simple foundation formula and modify it to suit yourself: One cup raisins, one cup sugar, two tablespoons of sifted cracker crumbs, grated rind and Juice of lemon, 1 table spoon melted butter, half cup coarsely chopped almonds. A small quantity of spicu miry be added if liked. Personally 1 prefer the tarts unspic-ed. Stone and chop the raisins and mix with all the other ingredients. Roll good, light, rich pastry one-eighth inch thick. Cut in pieces three and one-half by three inches. Put two teaspoons of the mix ture In each. Moisten the edges and turn over, pressing the edges with the tines of a floured fork. Brush with milk and-bake about SO minutes. Mixtures of other dried fruits may be us-d and orange or arrape Juice may be used to moisten. The shape may be varied by using "rounds" instead of square plecfcs (though this is more wasteful of time and pastry), or two pieces of paste may be cut with a medium-size rookie cutter and may be put together like a sandwich with the fill ing between. The wetting and pressing of the edges must be very carefully done. Puff paste is frequently used, but either "flake" or "short" pastry is good. Portland. Or.. Oct. 1. Would like direc tions for making corn fritters to serve with creamed chicken, also for sweet cucumber plrklea that are yollow. Also how to can .. .. ... n'lnlji. 1 1 a.. ci . thik iln.tn. , T . ! me we should have plenty green all Win I tcr. Thanking you. MR.S. W. K. 11. Coin fritters with creamed chicken Beat one egg until very light; add one cup corn pulp, fresh or canned: one half teaspoon salt, a dash of pepper, one or mure teaspoons finely choped O UT! 1 1 II 1 1 1 1 M 1 1 1 1 1 1 1 1 1 1 1 II 1 H 1 1 It 1 1 1 1 1 1 1 1 H I Bis. Announcement WMl Will be inaugurated in a few days green pepper (if available) or canned plmiento. one-third cup. milk. one tablespoon melted butter and one-half cup sifted pastry flour, resifted. with one level teaspoon baking-powder. Mix thoroughly. Cook the fritters griddle, cake fashion, in a little hot pork or bacon fat. clarified butter, or olive oil. as may be preferred, in a heavy iron pan. Be careful not to burn the fat Lay the fritters, as finished, on soft paper to absorb the last speck of grease. Serve hot. covered with a dainty heaped spoonful of creamed chicken, lobster, or crab not too moist. Sprinkle with parsley or paprica and garnish with a crisp lettuce leaf. I hope the following Is the recipe and will suit you. Let me know if it is not what you had In mind. Sweet cucumber pickles with tur meric Wash and cut lengthwise large pickling cucumbers. Put into brine strong enough to float an egg: let stand two or three days: wash in fresh water and iack Into Jars. Boll enough vine gar to cover, using one sliced onion, two tablespoons mixed pickling spice and one cup sugar for every quart vinegar. Allow also one level table spoon turmeric mixed with a little cold vinegar for every quart. Combine this wmi tne not vlneitar and fill un the Jars. For a. hotter pickle mix a little mustard (to taste) with the turmeric. You are wise to utilize any left In the garden for Winter use. The follow ing is a good method. If they shrink very much in the jars fill up from one or two and cook a little longer to make safe. Greens (spinach, dandelion, mustard, beet tops, Swiss chard) Blanch in boil ing water 10 to 20 minutes, plunge in cold water. Cut ready for table use: season with slice of bacon for eah pint. Pack, add hot water and a little PITTOCK BLOCK Member Greater Portland Association We told you in a previous advertisement that we were going to place on sale a lot of suits at reduced prices, which we believed to be the cleverest suits ever shown in Portland for the prices named. Evi dently we were correct in our judgment. The in creased sales show it. Don't Miss This Week's Remarkable Suit Values We Have Reduced $25J00 to $3230 Suits to $19 JO We Have Reduced $35D0 to $42 30 Sutis to $2430 We Have Reduced $45.00 to $50.00 Suits to $3430 We Have Reduced $5230 to $5730 Suits to $4330 We Have Reduced $60D0 to $65X)0 Suits to $4830 We Have Reduced $6730 to $70j00 Suits to $5730 We Have Reduced $75j00 to $S5J)0 suits to $6730 New Coats New Serge Dresses New Evening Gowns FURS I And at such attractive prices. We are a few blocks from the busi ness center, and we are making gTeat concessions in-price to bring you to our place of business. C. G. APPLEGATH, FURRIER srO-K!S)R TO C. P. Kl'MMEUX A HO'S 124 Second Street, Near Washington, SKU KOR ILLl STItATKD CATALOG! K. salt to each quart. Tlace rubber and top and partly tighten. Boil 90 minutes in hot-water bath. 60 minutes under five pounds of steam. 40 minutes in pressure cooker. Remove, tighten cov ers and Invert to cool. A pressure cooker Is excellent but good -results can be got from the "water bath" method, which means set ting the Jars on a wooden rack in a .vash boiler. Count from the time boll lnc actually bec-ins. -CAtfl fht& Jftut man manf Engraved C'eddmf tnvitations swi An nouncement. Social and Business Cards. Steel Die Embossed Personal. Lodpe. Profes sions! and Business Statrarery State kind gf7 samples desired. The Original Liquid cm. v ucjuiraeic Best iuUr with as la eskrh package. ey back irarmiites Washington St. New Afternoon Frocks I Hira.i I gttte MADE IX OUR OWN FACTORY FROM THE CHOICEST PELTS "ROM ALL PARTS OF THE WORLD
