Newberg graphic., October 15, 1908, Image 7

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A SUDDEN COLD
M l
Guilty.
The man who prided himself on hie
keen perceptions watched the witnees
on the stand with Intensity, and nodded
his bead rigorously at the doelng words
o f the bewildered witness.
"T h a t man’s concerned • In It," said
the keen observer to his friend. “ Didn’t
yon notice how his eyes shifted
around?"
* “ H ow about this next one?” inquired
the frienu.
“ H e’s guilty o f something.“ asserted
tbS keen observer. “ No man stares at
people la that bold, defiant w ay i f be
has a d e a r conscience.“
n o a i g i t t o K ie l*.
Customer— It seems to me that’s an aw­
ful price to have to pay for a pound of
liver.
Butcher— Tou most remember, au’am,
that the liver is a choice part. This
steer weighed nearly a ton, and he had
only one small liver.
ajerbier
it Should be Taken According to Di­
rections an the Bottle, at the .
First Appearance of the Cold.
“ Teaalr,” admitted a waiter, “ I shall
be compelled to throw np my situation
hare.”
, ,
“ Indeed 1 W hat Is the matter?”
- “ More than I can put np with. The
governor Insists on my eating muah-
rooma in the presence o f cnatomers to
prove they are edible fungi.” — London
Tlt-Blta.
Only a few year* ago the only article
tasting o f maple was maple sugar.
There is now an article on the market
that is so like the real maple sugar
that evCn old Vermonters are unable
to tell the difference. In faet, on ac­
count o f its healthful qualities, being
a purely vegetable product, neither
sticky nor sickly, it is preferred by
many people who form erly used only
the regulation maple sugar.
This new extract is called Mapleine.
I t is a Seattle product and can be used
to advantage by the« housewife in a
va riety o f ways. F o r instance, a syrup
like maple ean be made by simply dis­
solving granulated sugar in water and
adding a few drops o f Mapleine.
The Crescent Manufacturing Com
ny who make Mapleine have pub-
hed a booklet exiled Mapleine Dain­
ties. This w ill be sent free on request
to anyone who asks fo r it. I t is full
o f wholesome recipes.
St. Joseph, Mich., Sept., 190L— Last
winter I caught a sadden cold, which
developed Into an unpleasant catarrh
o f the head and throat, depriving me o f
my appetite and usual good spirits. A
friend who had been eured by Peruna
advised me to try it, and I sent fo r a
bottle at once, and I am glad to say that
in three days the phlegm had loosened,
and I fs lt better, my appetfTe returned
and within nine days I was in my usual
good health.
— Miss Helen 8auerbier.
a«w s»l«lsg Hta U a llaU *».
Peruna is an old and well tried rem-
Cholly— Let me see— what's that quo­
edy for eolds. N o woman should be
tation about a nod being as good as a
without it.
wink, and so forth?
Fweddy— Why— sr— I can't think-----
Cholly— O, I know that. I'm asking
you to try ta remember.—-Chicago T itb ­
successfully prescribed fo r a “ world of
troubles." F or derangements o f the di­
gestive organs it is a natural corrective,
operating directly upon the liver and ali­
mentary canal, gently but persistently
stimulating a healthful activity.
Its
beneficial influence extends, however, to
every portion o f the system, aiding in the
rmracers o f digestion and assimilation o f
food, promoting a wholesome, natural
appetite, correcting sour stomach, bad
K
K A S P A R IL L A
directly tn
conditions.
When bad blood is caused from an infection of the circulation by the
virus of Contagious Blood Poison, it usually shows in the form of ulcerated
mouth and throat, copper-colored splotches on the body, swollen glands in
the groin, falling hair, sores and ulcers, etc.
These general symptoms,
affecting all parts of the body, show how deeply poisoned the blood
becomes, and emphasizes the dangerous character of the trouble. If allowed
to remain in the system the disease will finally wreck the health and break
down the strongest constitution. N o medicine can cure Contagious Blood
Poison which does not rid the circulation of every particle of the virus.
8. S. S. is the one real and certain cure; it goes down to the very bottom pf
the trouble, and by removing every trace of the poison, and adding rich,
healthful qualities to the blood, forever cures this powerful disorder. 8. S. S.
is the most reliable of all blood purifiers, and its concentrated ingredients of
healthful vegetable extracts and juices ¿specially adapt it to curing this
insidions trouble. Write for our home treatment book, which ia a valuable
aid in the treatment of the different stages of the disease, and ask for any
special medical advice yon wish. N o charge for either.
THB SWIFT SPECIFIC CO., ATLANTA. GA.
(RESCENT
A FULL POUND 25c.
Q u a lity
•
Get it from
your Grocer
P u rity
Behind the Dough! ^
T BAKING
V POWDER
G ood P ro fit M ay B e M ade by F ^ n , r ™ ;
^ 8 ^ 1 0 £ T .'
to Poultry at H igh P rices.
1 per fow L The clever or grass, they eat
By »----- DvHco. riinil i > ■■■■ Ci ism >|rinL . will have little marketable value. The
tenJ Coitoe*. CneveBIs.
j destruction o f grasshoppers ia the
The prices o f poultry » d eggs fel- clover and grain fields and o f bugs in
low closely the trend o f wheat prices the orchards w ill, where these insects
and o f eorn prices, the tWo staple pool-i are bad, offset a U rge part o f the aa-
try foods In the United States. The nual eost o f food fo r the fo w U in
tendency U fo r poultry keepers to eur- better crops.
tall the «o ck o f poultry when prices h In experiments with larger breeds
o f food are high, and to increase the the eost o f feeding was greater. The
dock when the prices o f food are low. eost o f feeding Plymouth Bocks aver-
When the grain prices rise more poul- aged $ l.lff per fo w l and o f Wyandotte*
try are sent to market, and later on »i-UV. This extra cost U largely offset
there U a scarcity o f both poultry and when the fow ls are marketed, the
eggs.
/
larger breeds bringing more than the
The question fo r the poultxymsn and “m*U breeds.
the farm er to consider in this con nee-
»
tion is, at what priees o f grain does
In answer to an inquiry relative to
it pay the fanner to market the grain the way in which to tell the difference
rather than feed It to the poultry, fo r between the edible mushroom and the
the business o f the farm er is to ge t the poisonous variety, the station replied:
most out o f the soil, whether it be ia
“ There are so many different species
raw or concentrated products. I t is a of mushrooms, and they are so nearly
fine point to determine just where the like the poisonous varieties, that it is
profit in feedin g poultry as w ell as impossible fo r an inexperienced person
other livestock disappears in the up- to detect the difference. Botanuts do
ward tendency o f the price o f grain; not usually recognize any difference be­
ta other words, at what point U there tween mushrooms and toadstools. The
a parting n f the ways between a profit best w ay U t * learn to recognize eer-
FURSiHIDES
S t2 f-
•
HUNTER8’&TRAPPER8aUIDE.£Sr¡S*
parted girl, “ you’re not going to take
“ Edith, I was ashamed of yon when
yon called Mr. MidUge an old man to
his face.”
“ Why, mamma, I did nothing o f the
kind. I wouldn't be as impolite as that
for the world. I called him an old gen­
tleman.”
■ r a N a rro w M a r p lu .
“ You’re all out o f breath,” said Pnoo-
dies. “ What have you been doing?*’
“ Been running a race!” panted Ardup.
“ On a hot day like this? What for?”
“ To— er— decide who was going to pay
for the dinner.”
“Did you win?”
“ Tee, by the skin o f my teeth.”
“ Who was the otbd fellow T
“ He was— well, he was the proprietor
of the restaurant. I managed to lose him
in the crowd just as he was about to
make, a grab for ass.” — Chicago Tribune.
The price o f whfeat Is higher now
than it has been fo r probably ten or
fifteen years, and it fh frequently said
that it is too high to feed to chickens.
Tw o or three things should be eon
sidered in this connection. First, the
priees o f poultry and eggs w ill rise i f
many ehiekens are marketed, and the
fanner who keeps his chickens w ill
nfake as mueh profit as be did when
the price o f wheat was low. That is,
the price o f poultry products w ill ad
just itself to the priees o f grata. Bee
oad, how much does it really eost to
feed a hen fo r a year? Does any one
know!-
In experiments made b y the writer,
covering several years, ia which every
ounce o f food was weighed, six pens
o f Leghorn hens consumed during the
year SM pounds wheat, 2M pounds
eorn, 208 pounds oats, 112 pounds bran
and shorts and 235 pounds skim milk,
in addition to some animal food. The
eost o f the total food per fo w l fo r the
year varied in different peas from 61
cents to 78 cent*, and averaged 66
cents. The wheat was charged at 1
cent a pound, corn at 1f t cents, opts
a t a cent, skim milk at a fifth o f a.
cent and bran and shorts at three
fifths o f a eent. The animal food eost
from 5 to 6 cents per fow L The wheat
per fow l, valued at 81.68 at local prices
fo r eggs.
T h e priees were from 10
cents to 25 easts per dozen, mueh
lower than the prices are is Oregon
at the present time. I f wheat had been
worth, say, 90 cents and had bees
eharged fo r at that rate, and bran at
1 eent a pound, the cost per fo w l
would have been about 16 cents more,
or 80 cents instead o f 66 eent*. But
eggs are also higher in price than they
were then.
Taking the monthly egg yield o f the
six pens- o f Leghorns and computing
the value o f the eggs laid each month
at the average wholesale priees o f eggs
in Portland during the past two yoars,
the results would b e as follows:
Eggs
Price
laid.
per doz.
Value.
Novem ber ... . 40
35c
8 1.17
December
...1 2 2
35c
3.00
January ....... 243
26c
4.40
February ....2 3 8
25e
4.90
March .......... 336
20e
0.60
A p ril ............ 499
20e
8.30
M ay ..............428
18e
^
6.33
Juns . . . . . . . . 397
20s
6.62
Ju ly » ...............384
20e
6.40
August ......... 393
25e
8.20
September
...221
25e
4.60
October ........ 97
30*
2.40
861.92
l a place o f eggs worth 81-68 per
fow l, i f their value be computed at
present priees ia Portland they would
be worth 82.58 per fow l.
In other
words, on th* basis o f present prices,
food costing 80 cents when fed to bens
produces sggs worth 82.58. This is a
pretty good margin o f profit ia feed ­
ing 90 cent wheat.
I t may be said that the average
flock o f hens does not lay 144 eggs per
fow l. That is true. I t is also true
that 144 eggs per fo w l is mot phenom­
enal. T h * right kiad * f hens properly
attended shonld average 150 sad well-
bred hens considerably more. Th* av­
erage farm flock w ill not average 128,
probably not 100.
In these experiments a ll th* food
eatsn was paid fo r at markst priees
and th* eost averaged only 66 eente
per hen. The cost would have been
only 80 cents i f the wheat had eost 90
cents per bnshel.
The fanner, how­
ever, who keeps fifty or a hundred
hens ean do better than that, for on
the average farm that number o f hens
may be kept largely on the waste pro­
ducts or by-producta o f the farm. They
w ill find the animal food in the fields
ia th* shape o f bugs, grasshoppers,
For Infanta and Children.
ALCOHOL 3 m
Signarme
I n f a n t s /C hildren
A tb m o n t h s o l d
D o s e s - 3 3 CENTS
MAPLEINE
B U S IN E S S
COLLEGE
PORTLAND. ORKOON
BEHNKE-WALKER STUDENTS SUCCEED. WHY?
They sr* Trained for business in a businaas-Hke war.
Why not enroll ia a reputable school that platea ell o f ita rrud ratea?
I. H. W A LK E R . Free.
SEN D FO R C ATALO G U E
O. A. BOSSERMAN. Sea.
“SPECIAL MERIT"
SEAMLESS
SCHOOL SHOES
SCHOOL
SHOES
flour (creamed together), one-half tea- beaten eggs, one teaspoonful o f baking
spoonful aalt, dash o f pepper, five eggs, aoda, dlaeolved In a gill o f sour mi l k;
H eat the Juice, then add the creamed tw o squares o f grated chocolate dta­
bu tter and flonr, aalt and pepper, and aolved In a g ill e f boiling w a t e r ; tw o
cook five minutes.
Butter a baking cup* o f flonr.
M ix and baka lu a
dish, pat In the egg (n ot beaten), then sheet, covering, when don* and cool,
cover w ith the cooked mixture. Put w ith white floating. Or, bake In lay-
bread crumb* on top and brown twenty era and put together w ltb-w h lte froet-
mtautee In oven.
tag flavored with vanilla.
CENT.
Q C H O O L S H O E S without eeame-think <
It—ssa m U ss s c h o o l s h oos! T h e y or
etrons and sturdy. have seamleae uppers, to o «
•oir, and double l.-»thrr toes. By far the am
durable and I satin* shoes obtatawMe.
• SpectaIM erit" Seamleae School Shoes*Se«e
hhs hxm .
T h ey wear Juet t w i c e aa Iona ■
ordinary shoes with is w u .
Made hi all styles end etna, for every day aa
9— d»y wear—for b o ys aad rirls.
Your dealer will supply y o u If not.
w r ite to M . Look fo r th* Mayer
Trade Mark o * the sole.
V S ilB
1