HOUSEHOLD HINTS.
j'rcnch Mustard Tnko of pure intis-
rlard four tablcspoonfuls: sugnr, one la
'blospoonful; citummon, ono tcospoon-
iul; cloves, black pepper and wncai
lHour, cacli ono-lisilf tcaspoonful; vine
gar sulllcicnt to cover. Let it come to
a boil, and when cold add from one to
two tablespooiifuls of salad oil, stirring
It in well.
Stowed Eggs Holl eight oggs hard
and leave tliqm in cold water until cold;
tako oil' the shells, slice them, lay in a
Ktonc, china or block tin dish; pour
over them a well seasoned gravy, thick
ened with brown Hour; sift fine crumbs
over all and brown in a quick oven.
They aro very savory if properly sua
.soiiud. Arrowroot Pudding Ono pint of
inilk. two tnblcspoonfuls of arrowroot,
two eggs, half-cup of sugar, half tea
spoonful each of cinnamon and nutmeg.
Jloil the milk and st r in the arrowroot,
-which has been dissolved in a little
water; take from the lire, add the other
ingredients and bake in an cartheuwaru
tli.sk in a quick oven.
Fruit Pudding A delicious pudding
is mado in this way: Chop a pineapple
tpiito line; take some cake which is a
little dry, rub it in your hands or crush
it on a kneading board; put it into a
pudding dish in altcrnato layers' with
the pineapple; sweeten abundantly,
moisten with cold water and bako in a
modcrato oven for an hour and three
quarters. Jolly Koll One and a half cups of
prepared flour, ono cup of powdered
sugar, four oggs, half cup of milk, ono
tablcspoonfulof butter, jolly, rub but
ter and sugar together, and the beaten
yolks, tho milk, then whipped whiles
and Hour, lightly and quickly, liako
in a large buttered pan, turn out on a
clean damp cloth, spread with jelly and
roll up closoly upon it.
Fried Eggs With Brown Sauce
lirown two tablespoonfuls of flour in a
little butter, stir a little water into it,
a very little chopped onion and a pinch
of sugar and one of salt; put it into it
flaucepan and boil for an hour, stirring
occassionnlly to prevent it from getting
lumpy. Fry a couplo of eggs in but
ter or lard, place them in a dish, pour
tho sauce over them and servo witli
fried bread.
Fried Celery Cut firm whito colory
into pieces two inches long; put on to
boil in hot, salted water and cook
twenty minutes; take up with a split
spoon and drop into ico water. Leave
tlioin thorn ton minutes; take out, lay
on a disli to cool; sprinkle with salt and
popper, dip each piece in egg, then in
lino cracker crumbs, and fry in olaiilietl
dripping or salted lard. Drain well and
serve hot.
Stowed Cabbago Slircd a cabbago
with a keen knife; put over tho fire in
plenty of boiling water, slightly salted.,
with a bit of soda in it and cook for
twenty minutes; drain oil" the water and
put In just enough fresh and boiling to
cover it. Cook ten minutes; add two
tablospoonfuls of vinegar, a tablespoon
fill of butter rolled in Hour, pepper and
salt. Stew leu minutes longer and turn
out.
Fried Apples Peel and cut into
eighths, taking out tho sued and cores
carefully from eaeli piece; heat some
butter in a frying pan, coat tho apples
lightly with flour and fry to a palo
brown: drain oil' the fat from each slice,
sprinkle with sugar and pile on a hot
tlish; if you like, you may mix a little
cjnnamon w.th tho sugar; use only
tart apples for frying. Send around
slices of buttered brown bread witli
them.
Fish Soup Clean nnd wash three
pounds of haddock, or of any whito
Jish, free it from bones and cut it into
small pieces, lay it in a saucepan with
sonio slices of onion, a little celery, a
cut-up carrot, a few breadcrumbs salt,
pepper, two cloves, and, if liked, a little
nutmeg and n quarter of a pound of
mutton or chopped snot. Let it sleam
until it looks of a darkish yellow color,
then fill up tho saucepan with water
and boil gently for two hours, stram
through a colander, add a small lump
of butter, let It boll up once more,
stirring it well, and ficrvo with fried
broad.
Oysters Scalloped with Mushrooms
A quart of oysters, half a can of mush
rooms, a heaping tablespoonful of but
ter, pepper, salt and cracker crumbs, n
cup of rich milk, one beaten egg; lay a
stratum of oysters In a buttered bake
dish, season with pepper and saull,
sprinkle with chopped mushrooms;
cover with crumbs wet with milk and
dotted with butter: proceed In th s order
until tho dish is full; the topmost layer
should bo qtiltu moist with milk, in
which an egg has been beaten, and
seasoned well w th pepper, salt and
butter; bako covered thirty minutes,
thou brown. Puss crackers and lumou
-with it.
Curried Chicken Pio .Joint a pair of
chickens as for fricassee; roll in Hour
and try in dripping of lard until tliey
begin to brown; put into a deep bake
disk a layer of the fowl, cover with
thin slices of fat salt pork. Have ,
roady two cupfuis of boiled rleo In
hleh have been worked a tablespoon
ful of butter and two even teaspoonfuls
of curry powder; cover tlio clileken i
with Home of tills; put in more fowl
and pork, more rice, ete. When all
are in, pour in a teiicupful of broth '
mado by stowing tho feet, necks and
pinions of tlie chickens in a pint of
water, then straining and Reasoning it. (
Cover the p o wilh a good crust, cut a
slit In the middle; bake, covered forU :
minutes ami brown nicely. Wash tho
crust with beaton whito of an egg.
I Itottled Dry Uooda.
"My son," said u good Vermont
mother to her son, who was homo on n
visit, us she was watching the unpack
ing of his trunk, what kavo you got
tkorop"
Vntlilncr tnneh. mother." ronlicd
prodigal, 'oxcept biindry and divers
articles of wearing apparel." 1
You don't wear anything out of
that big bottle, I liope?"
i'os, mother; that bottlo contain.),
nlcrhtcnns." said tho visitor, "and 1'
wear them to niako my ha.r curl."
Ok!" Chicago Ledger.
Hotel waller are all believer lu the 'And
w da trlee Held Onttttt.
JIUKAL TOPICS.
TJsoful Suggestions Concerning
Farming and Farm Life.
- cIip.iikch In l'nrinlnsr.
Most observers have noticed that
nearly all persons who occupy now
farms in tho west commence by devot
ing most of their energies to raising
the small grains. Thcv break all the
land they can, and sow it to wheat,
oats, rye, or barley. Tho preference is
generally given to wheat,, for the rea
son th:t it brings tho highest price in
tho market. Oats are a somowhat
safer crop, but the cost of sending
them to market is greater. Parley
generally brings a good price, bill, as
the grain is likely to become discolored
by unfavorable weather at tho period
of ripening, few western farmers ra'so
it unless they live where tho seasons
aro known to he favorable at tho time
tho grain approaches maturity. Most
western tanners who were raised on
tho continent of Europe sow rye as
they want it for uso in their fam lies,
but only a few raise it for tho market,
unless tiicy have a considerable amount
or sandy laud that will nut produce pay'
ing crops of other grains. Much larg
er areas of land are sown to wheat
than to other kinds of grain. Wheat is
tho fashionable crop in all the western
states and territories, and is the favor
ite wltii thoMo who have large bodies of
laud. Cap liillsls who cngago in farm
ing prefer wheat to any kind of grain.
They have tho means to purchase teams
and machinery, and by the aid of these
tlrey can produce wheat witli a very
small amount of manual labor. Smail
farmers raise wheat becauso it brings
more money, even at tho recent low
prices, than any crop they can produce.
They need money to pay for their land,
to erect buildings, to build fences, to
buy stock, ami to make a variety of im
provements on their places. As a rule,
tliov run their land to wheat till Um
yield becomes so small that some other
crop must bo substituted for it. They
depend on wheat for getting their first
Mart and meeting their pressing obli
gations.
Ordinarily corn and flaxseed aro rais
ed with a practical view of rotting tho
rairio sod so that the ground will be
u a condition lo produce- wheat. The
former is fed to cattle, hogs, and work
horses, and the latter sold for niakinsr
ril. After successive crops of wheat
have taken lrnm the sou a largo pro
portion of the substances that arc
necessary for the formation of straw
mil gram, the owner of tho land sees
tho necessity of devoting it to other
purposes. In a series of oars lie raises
corn and grass as leading crops and
feeds them to hogs and catllo for tho
purpose of producing meat for the
market As a rule ho keeps "native"
or grade animals, as he lias not the
means to purchase those ot pure lilooil.
Pais ng meat follows the raising of
grain in a sort of natural order on most
western farms. Tho production of
grst u for the supply of tho family is
not neglected, out on most larius that
kavo been under cultivation from ton
to fifteen years most of tko money is
derived from tho sale of fat cattle ami
hogs. As fanners have more means
they seek to lighten their labors, and
they Hud that it is easier to raise cattle
anil hogs than wheat and other small
grains, mid they accordingly make tho
change.
In many portions of tho northern
states dairying succeeds meat produc
tion as meat production succeeds grain
ra sing. As land becomes valuable the
owners desire to make as much out of
it as possible. Tliey lind that they can
derive more money from tho sale of
milk or tho butteivaud cheese made
from it than from the pork and beef
they can produce on their farms. They
have the means to purchase good dairy
cows anil to erect buildings for shelter
ing thorn. As population increases
there Is no trouble in securing milkers.
The farms aro in a high statu of culti
vation, and a great variety of crops can
bo raised on ilium. Dairying on an ex
tensive scale commenced on the old
and highly-improved farms in central
Now York, and has gradually extended
westward to the Missouri river. Only
in rare instances has tho business of
dairying on an extensive scale been
undertaken in a portion of tho country
that has recently been settled. The
introduction of tho plan of buying
cream of farmers lias made milk pro
duction profitable in newly-settled
port ons of Iowa and Minnesota, but as
a rule milk farming is the third stago in
tho progress of agriculture lu most
parts of this country and Canada.
Observnt on In old dairy regions
shows, however, that the production
of m Ik, except for tho supply of largo
cities, generally gives place to some
thing else In the course of a few years.
Farmers who have made considerable
money in dairying at length become
tired of milking and the general care of
dairy cows. As a consequence thev
gradually givo updairyingfor the brood
ing of line stock. In many of the best
daay regions of New York, Ohio, Illi
nois, and t-outlierii W scousin the old
milk producers have sold off tho r dairy
stock and have engaged in tho breed-ng
of Hue cattle, horse;, sheep, and pics.
The like is true in the old dairy regions
in Camilla. Men of largo means desire
to use their money so as to derive tho
most prollt from It, and they also do
sire au occupation that will not bo very
laborious, ltieedlng lino stock is a
business suited to their condition, and
tliey engage in it. A farm Httod up
for dairy purposes is well adapted for
a breeding cstablhduuont. It is well
supplied witli buildings and water, while
the laud is In a cnuditiou to raise largo
trops of grass and oats.
"Wood for Fuel.
This country Is more abundantly sup
pi cd with fuel than almost any portion
of the habitable earth. There is also a
greater variety of substances tluit can
bo employed for generating heat. Wo
kavo anthracite, bituminous, seml-bitu-miaous,
and cauuel coal. Wo have
vast pent deposits that have novor been
utilized. A largo portion of our terrl
tory Is covered with forests tlmt fur
tilth excellent wood for fuel. Petrolo.
um is abundant and cheap, and both
tho crude and the refined oil arc ex
tensively used for feeding fires. Napk
tka, which is derived from petroleum,
is also employed for using in stoves em
ployed for cooking food and general
heat. On many farms si sufficient
amount of corn-cobs is produced for
supplying the kitchen fire. Sunfiowcrs
arc easily raised, and their stalks and
heads make excellent fuel. We know
1 ttlo of the cost of keep ng warm dur
ing cold weather that must be met by
the people of other countries. Few of
our people aro obliged to practico
much economy in the use of fuel. They
aro able to warm all the rooms in their
houses instead of a few, as is the cases
in many parts of Europe.
Which is the best fuel to use depends
on circumstances. Bituminous coal is
abundant and cheap In all the western
nnd most of the southern states. It is
easily ignited and produces a large
amount of heat. Experiment has dem
onstrated that it is tho cheapest fuel for
generating steam in locomotives and
stationary engines. It is in many re
spects an economical fuel for uso in
farm-houses, but there are very great
objections to it. It is diity to handle.
Piirned in an open grate, it k likely to
throw off so much smoke which passes
up the chimney iineonisunicd. During
unfavorable weather much coal smoke
passes from an open lire into tho room.
It vitiates the air that is taken into tho
lungs and soils everything it conies in
contact with. It discolors books, wall
paper, and the ceilings of rooms. It
penetrates closets and drawers and soila
their contents. It deposits soot and
tar in chimneys and renders them dan
gerous. It is dilhcult to burn common
bituminous coal in a cooking or heating
stovo and not stiller from the annoy
ance of smoke anil vile gases. The
use of soft coal makes it necessary to
employ the frying kcttlo instead of tho
gridiron in cooking meals.
Anthracite coal is open to few objec
tions. Purncd in an open grato or a
properly constructed stove it produces
a steady heat and throws on" no smoke.
A lire of hard coal is somowhat hard to
kindle, but it will "keep" a long time.
Witli a properly constructed stovo thero
is no necessity for bavins tho lire go
out or becoming low for a period of
weeks or even months. It is cleanly to
handle, does not attract moisture, and
produces but a small amount of ash.
it is tho favorito fuel for domestic pur
poses in largo towns and cities for
many reasons. It is easily stored, re
quires no preparations before it is used,
and its combust on does not result in
soiling tho house or anything it con
tains. However excellent wood may bo
is fuel its use will no longer bo general
in largo towns, A largo space is re
quired for storing it, and in a city
space, even in tho open air, is expen
sive. As it is bulky, ii is cosily to
transport in cars and boats. Yard or
dock room for it is expensive. The
cost ot sawing and splitting wood in a
city is large. If the work is done in a
wood-yard customers have no assur
auco that they get the amount they pay
for. As a rule thev kavo no room on
their own premises for preparing cord-
wood for tho lireplaco or stove.
Few western farmers, however, can
uso anthracite coal for cooking pur
poses or for heating their dwellings.
11 t wM.tt.w It Ij trw.
J III! I'USL III 1 1 illiajiwi 1 111 tl .
great. I'hey must accordingly choose
between bituminous coal and wood. If
there aro no trees on their own land or
in tho neighborhood where they live.
tliey are compelled to use soft coal till
trees can be raised. Few will question
the advisability of rais ng a supply of
wood at the earliest period possible. A
rood wood lot serves to make a farmer
independent in the matter of fuel. It
saves a hiriro sum every year. It adds
fo the beauty and comfort of tho farm.
It attracts song-birds and breaks tiio
force of the winds. It furu shes a
pleasant retreat during tho summer.
A fanner with a wooil lot of his own
can have a supply of tho best luel with
out, tho expenditure of inonoy. lie can
chop wood at times when he has ijo
profitable employment. Ho can haul t
to the house when there is nothing for
ids teams to do. Ho can prepare it for
the stove and lire-place during tho w li
ter, or at other times when ho can not
work in the fields. A good wood lot
furnishes security against mix ety when
roads are impassable and tho supply of
coal at the nearest town exhausted. It
saves trouble, care, and money. It
permits ease, contentment, and comfort.
Woll-prcpared seasoned wood Is tho
best fuel for cooking purposes during
warm weather when it is not desirable
to kavo tko house made warm. It is
easily kindled, and tho firo it makes
will bocoiau extinguished soon after
tho meal is prepared. Witli common,
nir-tlglit stoves, which are inexpensive,
sleeping-rooms may be kept eoniforta
blo during tho whiter with very little
trouble. Qu to large blocks of wood
can be burned lu them. Pv closing
the draft a firo can b; kept in ono of
these stoves over nlgnt witliout trouble
and witli very little expense. Slttii.g
and living-rooms can be keated in a
very satisfactory manner by tho uso of
thee stove. Tliey produce no dirt or
smoke and do not vitiate tho air. Tliey
are not ckeerful, but tlio common soft
coal stovo is not. If a farmer raises
ids own wood lie can afford to kavo at
least one open lire in ids house during
tho winter season. This will Insure a
cheerful room. Largo logs, knots, and
oven portions of stumps can bo burned
lu an open lire-place. An open wood
fire is a luxury which nnv farmer can
enjoy if ho takes the trouble to plant
trees. White wood, silver-leaved nop
lars. and willow trees will grow from
cuttings and will furnish fuel in a few
years from tko time tliey aro stuck lu
to tko soil. CVuVrija limes.
Ho Was Xot Joking.
Are you married or s uglo?" asked
n Now York judgo of a witness in a di
vorce suit.
I'm not married, but mv wife is."
"Now, if you gel off any more jokes
in tlds court room I'll look ou up for
contempt of court."
Why, Judge. 1 ain't joking. I was
married and I got a divorce. My wife
married aga n but I didn't. I 'know
wkon 1'vo got enough, so you see I'm
not married, but my wife is. You
don't catch me joking on any such so
r'ous siibjt as tuutrimony." 2exi
Sitings, ' J
jfjfi
POWD
Absolutely Pure.
Tills powder never varies. A mnrvel ot
purity, Htrongtli and wiioicsomenesg. Aiore
economical than tlio ordinary kinds, and
cannot hu Bold in competition with the
multitude- ot low test, short weight nium
or phosphate powders. Sold only In cutis.
KOYAL. JJAKINO 1'OWIIKK CO., JLUO Willi 01.,
GKMSNHIAL' HOTEL BAB.
E. MILLER, roprictor.
Ifnvins fitted up the Centennial Hotel
IJiir-room, mm removed my stock ol
Wines, Liquors & Cigars
to that place, I am better prepared than
ever to entertain and regale my customers.
I keep none but tho best ol
Hiiktcrii Liquor, Hill vrnuliec, AVullu
Wullu, nnd Union liter.
Also, the Finest Brands of Ctears.
-COMMERCIAL
Livery and Feed
OiTosm: Centk.n.mai, IIotki...
JOHN S. ULIOTT,
rrtorniETOit.
Having furnished this old and popular
hostelry with ample room, plenty ol feed,
good hostlers and new hussies, is better
prepared than ever to accommodate cus
tomers. .My terms are reasonable.
OOVE TANNERY.
Aii.vm Cuossman, l'lioritiKioa.
Has now on hand nnd for snlo the best o!
HARNESS, LADIGO,
UPPER and
LACE LEATHER.
SHEEP SKINS, ETC.
Paid for Hides and Pelts.
SMOKE OUR
Rest Havana Filled
5 Five Cent Cigar.
Jones Bros., agents, Union.
E. GOLLINSKY & CO.
A Positive Cure.
MEN. .voiiiir, mlddle-iiKcd nnd old,
single or married, and all who suffer with
LOST UIAISIIOOO,
Nervous Debility, Spermatorrhea. Nominal
Losses, Sexual Decay, Fidlim; Memory,
Weak Eyes, stunted development, lack of
enerjjy, impoverished Dloou, pimples, im
pediments to mariiase; also blood and skin
diseases, sypliius, eruptions, iinir miimj;,
hono nn ns. HwolliiiH. sore throat, ulcers.
jffects of mercury, kidney and bladder
troubles, weak Imck, liuiini: mine-, incon
tinence, KOiiorrhii'u, K'eot, stricture, reeeiva
jeni-chius treatment, prompt, reuei una
:uro for life.
JloTU Si:.i:s cons'dt confidentially. If in
trouble, call or write. Delays aro danger-
I'nll at once; 25 year- experience. Terms
Cash. Ulllcu hours f a. in. to o p. m.
DR. VAN MONCISCAR,
132- i:il Third St. Portland, Oregon.
SPRING BLOSSOM
OTTXIIEEJ V
BOILS, PDU'LES, BLOTCHES
And Eruptions of the Skin, DyS'
ptpsia, Sick Mcadacho, and all
KIDNEY COMPLAINTS,
juuh I'-..- mu ncrriLO, writfii
1 have uf J spring Illouom for Djrtprpult, IniUice-
mlrablr traUe Aperient aud lllwol I'lirlOer. 1
somtder It unrqanlid. MVuu are a', libertr lo tue
Lam aa a refeience."
Price, 60o Trial Riso, 10c
Sold toy all Druggists
SPRING
BLOSSOM
CERTAINLY CURES!
6kln PlieMM. tnjhrlr mjiiad fortni ar aV
wT loatbtome-Diore pinlcularlr au when
Ike hap iI IIoIIn i liiilrn ou
l4!.' facte tt when Itilt ri'iurdjt lalLe
arrnitlmc to Jlrycid.n, a eu will ceriMlj
follow I, nut wkai U uiuaH, called a I Jura
Mfcr takinc of blcn, in w.y !2iacra.la
pulj w i tcltit for drlualnp- but It free, from
Alcoholic til'mulanta, aoj Ii ai eUcacloiuU
lu rtialla to an 'oaal at to ao alulL
Salt Bhcum and Scrofula
um cai'am it hd, rxaiairar
KCaaTloxa aLao
CANCERS, TUMORS, ULCbRS, ABSCESSES,
CAN BK KNTIItKl.T CUKTO BT
epuhtg blossom J
ER
IVIiTCHELL $c LEWIS CO.,
(LIMITED.)
Factor?. Racine, Wis. Brancli, Portland, Oregon.
Manufacturers of and Dealers in
CARRIAGES, BUGGIES, PHAETON!
Buckboards, Road Carts, Spring Wagons, Etc.
CANTON CLIPPER PLOWS, HARROWS. ETC.
GALE CHILLED PLOWS. AND IDEAL FEED MILLS.
SEND FOR CATALOGUE AND PRICE LIST. FREE.
Pianos & Organs
E. M. FURMAN,. Agent
WALLA WALLA,
HOWLAND & "WILSON",
Munfiicturers of
IF1
Main Street,
Keep constantly on hand a lanro
ding, Deuks, Oflice Furniture, etc.
Upholstering Done
Lounges, Mattrcsses,( and all Kinds of
ago
JONES
URNITURE
-Dealers in
Groceries, Tobaccos and Gigars.
Variety and
Watches, Clocks and Jewelry
Musical Instruments, Picture Frames, Bird Cages, Baby Carriages, Etc.
Candies, Nuts and Fruits, Schsol Hooks, Stationery, roriodioala, NovoW
Etc., of Every description.
Orders from all parts of tho country
PHOTOGRAPH
Jones
All Kinfls of Hotoppliic Work Done Id a Sopor Manner..
New Scenery and Accessories Just Received.
All Work Warranted
VIEWS OF RESIDENCES
MITCHELL & LEWIS CO., Limited.
192-191 Front St., Portland, Oregon.
KIMBALL
WASHINGTON TERRITOK?.
Union, Oregon.
supply of Parlor and Red Room Sets. Red
in the Best Style.
Furniture mado to order. Your jiatron-
soiiciteu.
BROS.
5
Fancy Goods,
promptly attendjd to.
- GALLERY.
to Give Satisfaction.
TAKEN ON APPLICATION