THE BEAVERTON HE VIEW Fri«!i»y, August ÎÎO, 1929 W H EN FRESH CORN IS COOKED RIGHT BIBS T H A T CHILD CAN M ANAGE ALONE I f Boiled Too Long It Be­ One of Most Necessary Ar­ come« Taste lr»«. ticles for Youngsters. ffr»l«n < hr tlM Vnlt*d iikm Dapirdi'Hi of Acrtc.lt urwl I d eo«.kln( fresh com on the cob Surround l( with ■ generous quantity o f boiling water In order to lower the temi>erature of th« water us little as prowl hi* when the corn Is put In. He careful not to cook sweet com too long or It Is likely to be tough and taateless. The sooner com on the cob Is cooked after picking, the finer the flavor. While com on the cob Is al­ most always boiled It can also be roasted or steamed. Sometimes when com Is steamed at a clam bake one layer of the green husk Is put back on the cob after the silk has heeu re­ moved. Succotash, a mixture of green com and beans, usually lima beans. Is s dish borrowed, name and all, from the American Indians, by our early colo­ n ist« The following reci|>e ft>r mak lug It Is supplied by the bureau of bom« economics: l pint lima baana « ears com H cup cream or rich milk • tba. butter Simmer the beans In a small quan­ tity o f lightly salted water until tender. In the meuntlme cook the com on the cob in salted water for ten or twelve minutes, then cut from the cob. In cutting the com use a •harp knife to trim off the tops o f the kernels and then scrape out the pulp with the back of the knife. Mix the com with the drained cooked beans, add the cream or milk and the but­ ter, heat to the boiling point, and add more salt If necessary. Com with tomatoes Is another mix­ ture which many persons like and which Is commonly served. Other good ways of using fresh com after tt has been boiled on the cob and the kernels have been cut off are as scal­ loped com, com fritters. In com cus­ tard or pudding, In soup, chowder, souffle, or stuffed green pepper* Recipes for making any of these dishes may be obtained from the United States Department of Agricul­ ture by writing for Farmers’ Bulle­ tin 1236-F. Pineapple Sherbet Is Very Delicious Drink In the very warm weather a fruit sherbet Is often more appealing than a richer dessert. Lemon is used with most other fruit Juices to bring oat the flavor and add a cooling acidity, as In this recipe for sherbet made from fresh pineapple The use of a beaten egg white Is customary in sher­ bets to give a smooth texture and make the mixture seem less cold on the tongue than a plain water Ice. The directions are from the bureau of borne economics. I targe fresh pine- 4 tbs. lemon Juice apple White of i egg. Sugar well heaten H tap. salt Select a well-ripened pineapple, re­ move skin, eyes and core. Grind the fruit In a food chopper, using the fine knife, and take care to place a bowl underneath to catch the Juice. Press the Juice from the pulp aug add to the Juice In the bowL To each meas­ ure of pulp add an equal measure of sugar and heat. When the sugar has dissolved press the mixture through a colander to take out the tougher fiber* Combine the Juice and pulp. Add the salt and lemon Juice and sufficient wa­ ter to make 1 quart, and more sugar If desired. Use a freezing mixture of 1 part salt and 4 to 6 parts of ice. Turn the crank of the freezer slowly and when partially frozen remove the dustier and stir the beaten white of egg into the mixture. Pack the freezer with more Ice and salt and let the sherbet stand fbr 2 or 3 bour* to ripen in flavor. These proportions make about 1V4 quarts of sherbet when frozen. STUFFED TOMATOES Everything a little child wears way be made to play a part In Its develop­ ment If thought ts given to the way the garment will be used and what the child Itself will have to do to manage It without adult assistance. Being Interested In children's cloth­ ing from the standpoint of self-help In dressing as well as In practicality aud simplicity of design and attrac­ tive ap|>ean\uce, the bureau of heme economics of the United States De­ partment o f Agriculture has scruti­ nised a good many commonly used children's garments and found them lacking In some Important feature. One of the humblest, smallest, and yet most universally necessary arti­ cles la tbe bib worn at every meal from tbe time the first solid food ts fed from a spoon. Attention has been given rather to protection of the cloth­ ing than to ease of manipulation, so that even a child of three or four ts usually obliged to ask some one else to tie the strings of his bib at the back of his neck. Itlhs of rubt>er and other water-proof fabrics are widely sold, and while these have the merit of preventing damage to the garments they are not comfortable. Clothing specialists of the bureau have several suggestions to make Note the Strings Which the Little Girt Can Adjust Herself. about the fabric used In bibs and Its attractiveness to the child, and they recommend Improved styles of bibs which train the child In self-help. Ratine and Japanese cotton crepe are favored because they are soft and semi-absorbent, easily washed and re­ quire no Ironing. These materials prevent the food which the child spills from dropping to the floor, and can be used as napkins. Children love pretty colors, and Interest enn be added to the wearing o f the bibs by making them of different colors bound with white or of white bound with color. One successful bib developed by the bureau Is of white ratine, bound with bias tape in color. This binding Is extended at the neck line Into 13-inch strings which are put through eye­ lets on opposite sides of the neck and then fastened to small brass or bone ring*. The bib has no right or wrong side, and the child has only to get both strings over his head and pull on the rings as In the Illustration, and the bib is adjusted snugly around the neck. I f the strings are thrown back over his shoulders they form a lock which holds the bib securely In place throughout the meaL To get It off, the child takes hold of It at each side of the neck and pulls It out and down. Even a twiwyear-old may be taught to manage this bib without help. Anyone can easily cut a pattern for this t>lb. The United States bureau of home economics In Washington will furnish a diagram If needed, but tt does not have patterns of this or any other garments for sale. ARE MOST APPETIZING Mott Appetizing Vegetable for Serving Stuffed. (f : tj.arcd by the United «tat*« Department of Agriculture.) One of the most cutepssful and ap­ petizing vegetables for serving stuffed 1 « the tomato. Ijirge. unblemished to­ rn.toes should tie chosen, Ann enough to hold their shape when rooked. A ft­ er they have !>een washed remove a thin slice from the stem. Carefully scoop out the pulp so that the tomato shell will not be broken. This pulp is added to the stuffing. Here Is the entire recipe, tested by ttie bureau of home economies of the United States Department o f Agriculture; Stuffed Tomatoes. S large firm toma- 14 t«p celery seed tore *4 tap salt 1 cue diced salt pork '« trp p.-po«r | cup dry breed H cup buttered crumbs crumbs 2 tbs. chopped pars- ley 1 tbs. onion pulp Fry the salt pork until crisp and remove it from the pan. Add the parsley and onion to the fat and cook for two nr three minutes, then add the cup of dry bread crumbs, the salt, celery seed, and cooked salt pork, and stir until well mixed. After preparing the tomatoes for stuffing, mix the pulp with the seasoned bread crumbs nnd salt pork and add more salt If necessary. Fill the tomato cups with the mixture and cover the top with the htitterod crumbs. I'ut the stuffed tomatoes In n pnn In a moderate oven nnd co<>k until the tomatoes are ten der nnd the crumbs are brown. Serve from the dish In which cooked. HOUSEHOLD HINTS splrntlon have a destructive effect on the fillers. Careful planning cuts down time In preparation of meals. • * • «alt the fish both Inside nnd out before stuffing to get the best flavor. • • • The baby's first shoes should have flat, flexible soles, pliable tops and broad I***** e • • Silk garments last longer If washed frequently. Dust particles aud per Plan the fatally menu to Include each day an egg yolk for the baby un­ der two years of age nnd a whole egg for every other member. • • • To make boiled Vegetables popular with tbe family drop them in hailing water nnd cook them only until they are tender This preserves the pl»us- nnt flavor, color and texture as well us the food value. • • 9 THE KITCHEN ffliiimimmiininiiininmiafiP 3 j fL A / H CABINET TH E LEAD DOG list. Wtatin N#w»iwp»r t'ntoa.) "M *ki up jrour mind that you will accomplish in a thorough and Capahla manner what n#«oU to ba accomplished, and itlck to It until you auccasd. I wtah. 1 can, 1 will —th«*«# ara th# thraa trumpet not«# to victory.** COOKING VEGETABLES Caroline IV King, culinary expert, who has boon one of tbe Investiga­ tors In the study of proper cooking and sea soiling of vegetables, says about the use of sugar In cookery: “Care and discrimination must be observed In addlug sugar, and we should keep In mind the fact that U Is used not pri­ marily for Its sweeten­ ing qualities, but to tn- tensity and restore the vegetable's natural flavor.* This holds for fresh, canned and dried vegetable* The fol­ lowing srs some reelpes recommended: Spinach HsInsulL—Clean spinach well and cock for ten minutes In as little water as possible; usually enougt will cling to the leaves after they have been washed. Chop fine and drain welL Fry three or fout thin slices of bacon, cut In small pieces and add to the spinach. To the fnt In the pan add one tablespoon ful of floor, one teaspoonful of sugar, one and one-quarter cupfuls of water Cook until thick and pour over a quart of the cooked spinach. Stir lightly and serve. Use the liquor from the spinach for the water, to save all the minerals possible Fresh Psss and Scallion*— Put one quart of shelled (teas In bolting water and cook uncovered 20 minute* At the same time stew a doxen scallions cut In two-inch pieces. In a table«poon- ful of chlckeu fat or butter. Mix the drained pens and dust lightly with dour. Stew until tender, adding some of the water in which the peas were cooked. Carottes a la Bourguignonne.—Cut 12 medlutu-sixed carrots Into « Inch length* Cook nntll tender In salted water, to which a teaspoon ful of sugar has boon added. In the mean­ time. cook two chopped onions In melted butter until lightly browned. Mix with the carrots and dust with Hour. Season with salt nnd pepper. When the flour Is well browned add one cupful of soup stock. Cook gently for ten minutes and serve hot Cherry and Pineapple Conserve.— Measure four quarts o f pitted cher­ ries. Shred one medium sized pine­ apple. Weigh the fruit together and allow an equal amount of sugar. Cook the fruit and sugar for three quarters of an hour after reaching the boiling point. Allow the marmalade to set In the sun for n dny. Now pour Into glasses nnd seal with paraffin. Simple Desserts for Summer One of the easiest desserts to pre­ pare and one that takes bat five min ates of time, ts custard. Cooked In cups set In boiling w a t e r , the custard will be creamy and delicious with a few m i n u t e s cooking on the range or In the oven. To one pint of milk, use two good-sized egg* one- third of a cupful of sugar and a fourth teHspoonful of nutmeg. Cinnamon or any other spice liked may be used for flavoring, [teat the eggs slightly, add the sugar, milk, a pinch of salt and the spice. Pour Into good-sized cus­ tard cups and cook until when tried with a knife thrust down through the center. It will come out clean. Re­ move at once from the heat and the hot water, place In Ice water until cool, then near the Ice where they will become cold. Serve with a spc nful of whipped cream, freshly grated coconot or plain us one wishes. This dessert Is one that may he given freely to young and old. so It Is an es­ pecially go*«] one to serve often. Tapioca In various guises Is another well liked and simple dessert. If the Instant tapioca Is used, take one third of a cupful, add water to cover well and cook until It Is transparent, add­ ing more water If needed. It should be just thick enough to pour. Butter a baking dish, put In a layer of the tapioca which has been sljghtly salted and then add a layer of any kind of fruit, fresh or canned. Apples are es peclnlly good Use sugar wth care If the fruit Is canned Cover with sugar and dot with butter and bake until the fruit Is dpne and the top brawn. When serving apple add nutmeg or cinnamon for flavor ond cover the top of the dish with apples rut In eighths Prune Jelly With Almonds.— Prepare a lemon Jelly using a package o f fla­ vored gelatin, cover with n pint of boiling water or any fruit Juice at hand; add lemon Juice If the mixture Is too sweet. Take prunes that have been soaked overnight and stewed gently until soft In the same water, using no sugar. Pour the jelly Into cups to cover the bottom; when stiff drop In two or three prunes nnd a few blanched nnd shredded nltnonds. If carefully done the fruit will l>e In the center of the mold. Add more Jelly nfter the prunes are added nnd set away to chill. Serve with u thin cus­ tard or with cream. 3 3 3 tt By G E O R G I M A R S H tt aiiiiiimiiiuiiuiiiimmiiimiiiiimiiKH C t p c U to T k . C m psv wan Svtvtce C H A P T E R X III— Continued If this was so—it this uiuu was the father he sought, there was a mystery behind It, lor Pierre l.eerolx would never have spent the summer ou the Carcajou with these men. while Ills tqn mourned him at Hungry 11. use What was behind It all I Then Gaspard's dark face knotted with pain. Could he he hurt—so wounded (hat he was helpless— unable to travel? Bui Mplsslug assured Gat purd that this stranger was actively working around the camp. Thus ran Gaspard's Ihought* as they traveled through the small spruce ol the low ridge to s (»dm commanding the river. Mplsslug. In the tend, sud denly stopped aud beckoned wltb his mitten. Jotulng hint, Gaspurd followed with eugei ey e* the arm which pointed. On the opposite shore, high shove the river lee, stood s schooner, blocked up wltb heavy spruce logs where ll had been warped up from the river be yond tbe roach of the spring frosnets Some distance upstream, rose the white roof and the snow bunked lug walls of the traders' camp. “ Atr-bab P mumured the hn I (breed “There will be few men there now.’ said Mplsslug. “ How many?“ asked the other In C ie * "Three— four." “ Any dogs?“ asked Gaspard. “ No, they are sway ou the trap line*" “ Ah hah !" And the eyes of the half breed glittered as he swiftly made his plan* That nlghL through the murk under a thick sky. three shapes crossed th< Carcajou above the camp uud cut hack from the shore. Approaching from the roar, three hroided figures stopped In the scrub, a hundred yurds from where two yellow smeurs III the wall of gloom. Then one of the men left the others and faded Into the murk. Shortly, Gaspard strained against the log walls of the cabin beside a window Slowly he moved Ids bead until he gained u partial view of the Interior. Uls futher! Was he to see the loved face of (he mun for whom he had come so far? The heart of the youth shook him with Its beating. Ills broatb tortured his lungs. Was he In there— 1 ’lerre l-ecrolx—or was II all s grim Joke— this tale of Nlplsslng’s? To bis straiuiug ears cutue voice» and laughter, lie moved Ills tieud fur tber, and looked. In a ehulr fashioned from spruce sapling* sal a hulk >f a man with u red beaid. Across a sluh table, on which stood a buttle and glusses, u swart-faced tiulfbrecd studied u hand of cards th •'ugh close-set. evil eye* Instinctively (he one who watched through the frosted wlud«w. grtp|ieo the gun In Uls right Ituiid. while his left mitten found the horn handle ol his knife. Those men there, who sal ut their card* drinking, would puy to Gaspard '.evrulx ! Pay fur (lie fattier they hud taken from Mm. There, where they sut, he could wipe them out now, with but two crooks of lilt tin ger. But— was his futher there? Present ly Gaspard» eyes widened, breathing checked, as uuother Joined (he table— but It was oot the man he sought The 'nun he soughl wus a servuut— a prisoner. He would mil all with the other* The cabin seemed lo have on* room only, but lliere wus u loft above tlie lurge room, (or (JuKpurd saw tin ladder leading to the iqienlng In the door. He uiuved to the opposite side of the window where the slieetlron stove would not obstruct his view. Then his eyes were drawn to the top round of the ladder A iinu-in«lrte <1 foot was thrust from the open trap door and rested on tlie round Then a peeled spruce stick passed the foo' tiu the tup round—a short spruce »tick followed by . . . the stump—o f— —a—leg I Breathless, the one flattened against the log wall In (lie freezing air watched the body of the one descend Ing the ladder, sliding. Inweied hand under band. Reaching the floor th* tall figure of llie cripple turned and the light from a lantern III llie Imld features o f— I'lerre l.eerolx. “ Fader I Fuller 1’’ tVlth n sob Gaspurd l-ecrolx watched the lull figure limp from slgliL Then a wave of grlel and rage swept the one outside the window Stepping buck, steel clicked on steel as he threw the rifle to his shoulder and covered the chest oI the big man. who sat, ten feet from flaming death For a space the steel tube In die murk menaced the unsuspecting "Ited" Mm-belli, as reason fought with tulle for mastery of the emotions of the hulf-emzed youth. Then, slowly, die gun was low erad and the watcher by Ills window faded title* III« darknea* Shortly llro.k waa selaSd by a (tali of arms like alecl cable. Holding Brock In a hour hug. Gu»;mrd poured out Ills slory. “ He ec* derat lie ecs «loreI I saw hocm!" cried the overjoyed boy. “ lie was hurt I lie couhl not travel I So dey do not watch heem 1 “ In luru. Block hugged Gnupurd, In his delight ul the new* “ Your fa t hoi ' At Iasi I Old pa 11 nor, put ll tbcrvl Golly, tluit'a great 1“ Then Gaspard stiffened. ‘'You know w'ut ilese peopl' do in heem? I'ey luk off hoes leg I (Ml been face oca a boog scar! My fader 1“ And die cheat of the son of I'lerre l.eerolx rose In a deep a ib Ilia I night, id tliclr hiding place back In the timber, throe men sat long In s council of war. C H A P T E R X IV The Vengeance of Lecroim Gaspard N o«« of Thankfulnpsa Just * Bit Pr<>m*lure A« (ha virati» psrfornmiH-# wu» (Ira»Ina lo a ciò»«* tho trvo siri» lookcil uncu»lly »t tha tra m i» aroutnl tbsw. cvvil (ho ili.limi toni opouliin, ariti wotuloroil how Ihoy wuulrt *v*r gal thero. Sicilia II» olhor exit po»»lhlo, they tinniix ptiHlioil inni »qtilrtuci! Gioir way “turilo fashion'' imi Itilo Ih.» opotl Nut klu'xxlug »boro lo go for Ih« trolley cnr. Ihoy fullovvoil tho orowil» ami lrunici! I*. link limi Ihoy xvouhl gol thorv. J uhi a» tlioy roachoit Ih« slilowslk a clroua tonni »(ullcil ami Ihough Ilio ilrlvor yolloil ami Ilio horsos |m»hoil, they pullott t!nng«rou»ly nonr Ilio wulk, unii Ilio ero»il orlili olio Impili»« ntovail hnckwttnl. T h « girl» «Il v I«1* m 1 lh»lr tini« prtiylng for Ih« tonili tu «lepori nini niouritlng ov«r tholr tniiuploil tuo» Flnslly, Ihough, III« girl» «toro i*or mltloii lo ero.» th» rumi. “Thatik giuntile««," »itili oli«, “ \Y« «tou't luiv» lo gu tlirough liuti agalli.“ tlor (ricini lookcil nt lior for a mo­ ment nini then imoirnfully ropllett, T v « Ju»t rouidiiherett tluit I loft uiy ront on tho back of III» elreu» s «»L "— ffprlngfleli] Union. Makes L ife Sw eeter Nati lini« a rotiteli tongue, fetid breath, or aeriti »kilt give, «vltleites of »our »toniueli (ry l'Itllllp» Milk of Miigne»ln 1 Gel neqimlnteit with Ibi. perfect an­ ti urlìi that help, the .yatein keep »numi nini »wool Tinti every »lotnaeli neeili at tinte* Tnk. It wheitev.r ■ hearty inetti hrluga liny itlwouifort. I'hllltpa Milk of Mttgite»ln hit» won Dieillcul eli«lor»«uieiit. Anti eoiivlne«<1 mil lion» of nien anil women I hey tillin'! have “Indi goat lull.'* Don't <1let, »nil limi't »uffer; Just ronieniher I'hllllp* I'lenamit lo (tike, amt always effecllvs. The limite I'hllllp» I» liuporlmit; It lildiltfle» llie geiiulu. |iroiluet. “ Milk of Magnesia'' ha« been lite I' M regi»- lereil traile murk of III« Charles II. I'hllllp» Ctienilent Co. nini II» |rt nn II G a s p a rd nnd tho fro«* d isa p p e a re d In llterncy rat«» of more fhan 80 per tho m u rk W ith H n » h * co lla r In h i» ceni, (he poputatlon of these countrles m ltto iie d h a n d w h ile ho soothed tho 1» npproxlmately fllH.otkl.Otkl, Con- dog who resented tho » tra p p in g of hi» tmated wlth Ibis !» thè total o f 4 dH,. law * w lrU raw lil tic, Mn»ck »1 ru in ed O’ki.Otk) (nhahltnnts of all tlie 4.1 coun- j a n x io u s e ye s tow ard tho rtvo r sh o re trles r«‘pr*rtlng le»» than »VI per cent At ln»t ho »aw It. llllterncy. ____ p j p j g J G r a d u a lly , hoyond tho ca b in , tho Th«» Uniteli Stafiw 1« Include*) In thè j b la ck be** of tho n ig h t p aled T h e n Rroup haxing under 10 per c«»nt of 1 1 through tho m urk hur«f a ye llo w glow C O IO N llterncy. Porto Ideo ami thè l’ hlltp- j v e m v iiv iv throw It g in to re lie f tho d a rk h u lk of pine Islands, however, bave a mudi the schooner. a» red flatties lic k e d up Inrger perccntnae. l'orto lUco rep«>rts . SUFFERING ELIMINATED oxer It» h llg cs. T h e fre e -tru d o rs' boat W p«*r ceni, and Ih« l’hlllpplnea 30.8 13 war« Hivcns In trcallng Kralal sail w as • lire ' Coion trouble, hy Ih. Dr C J lYnn p «r cent. S ln -r ily ttioro ruse a cry In the ulght V 'N M K i.liA l ™. 0 ..| m . ou tsid e the cab in , ‘'Isk tiie w r! K lr e ! «H.. U» I» VX Min XN An­ il N xsv* oi mi i « niMi- Mail Him C u vu in f And Joe M p lw d n g hurst w ild eyed Into na i ».I».« n r: K crrsim i Splwlns w*»s attendine bis fìrst «•■•a ii«i*> o« rwr.K u»*««. the sh ack. opera atei un» puxsled h > H .k Jc*rm 4 « *u*«s •*.!(«« **laku!eW I ( V boat b u rn !" tie crie d m If.s-ttvsrvf * «ir, IritoUrfs «A» fiuwlgf 4a your dog»?* K * UAJLaXSTUHTZM.OtMWaLA Itut the ch o k in g T re e co u ld fWH ex A l 1 U . . „ E A R N I1IC MONEY p la in . M a rt NOW « .« » I-A. l « r . . « l «mSwkU. Ask for r t ilf it f r « is ill. in M f R f f J "Y o u u n d e rsta n d ?" fie rce ly dem and l ^ c t u r r s « s s n l y lt < - o i! « ( « s W r l U ( » T M lA lu f f “ T A C K -U P ” ed the o’ h er “ W e'll loud yo u r sled M O I r p iV it im or c o l l iq ii j w ith grub and b la n k e t» nr.d m ake foi m U L L n M S | « «S | I l f M l rmtkamd 0r% H u n g ry H o u se * Quick!** A m i Lee rulx j pushed the p ro testin g N lp l«*ln g through file d'**r. then tu rn e d hack Into the a lre a d y b u rn in g r«N>in for blanket!« nnd fi*nd T h e n to Ids sta r Leading lie d e a rs curne u fa m ilia r voice from Ribbon the door. ’•Fader T A n d G a s p a rd had ftio man Fly r ir a i .a d T a y l. r S i * . F a r lU a d , O r a g o . no loved In Ills arm s. Catcher K » r n »pace, o b liv io u s of the lic k in g Mlimes s lo w ly fillin g fhe room w ith iimko. father and »on gripp ed each R ation a lly B A M F R A N C I S C O S N E W FIM 1 H O T E L K ywjt rnnm with tsiih m b Kom m 93.00 lo ILSQ l •flier In a fierce em brace. T h e n recov­ a Id v rrtin d J ohm >t Eddy. b«/««* M il door. e rin g h i» sem e*. H a »purd tu rn e d w ith risr ft*. ,« nil PHILLIPS ^ Milk , of Magnesia r i i t u A i /. rm Oregon & California Directory Hotel Roosevelt Children G y fo r ^u tctw C e^ CASTOR IA AEROXON Pipe Valves, Fittings Pump Engines Farm Tools & Supplies A L A S K A JUNK CO. Fly Catcher HOTEL ROOSEVELT Th« d#«id; nil Brock I Quit k H* " I liiN k and I are here w ith th* learn." lia s p n rd e x p la in e d In the puz zled m an who »fare.I at h is sou In wondortn nt. T h e n the T re e hurst Into the room follow ed hy llr iK k . who w rung (In hand of the lost l.e e ro lx T h e sh in k now, w as b u rn in g In earnout. S lip p in g r»n capote and m ilie u s , an d c a rry in g hi» rifle nut. some b la n k e ts, I ’le rre L e tto lx follow ed h is re scu e rs to the w a llin g sled ’’ .M arche! F la s h I** c a lle d H rock to rhe lend dog and they headed u| the r iv e r sho re CTO MK C< >NI INI' Ki> ) Changeable Most of us (H e in four of being thought ch a n g e a b le We mi *#► though we were b ase b all u m p ire s titti di •**•**■ **■ *****'****■ »•********■ ***** Traits Revealed by Abnormality in Nose Is If true tluil sli»«**rs frequent!) have nos«'» that ure hx> bread to 1*011 form to the accepted standards ol feminine benuijr? The typical »In fers ih »»« I" »«Id to r>e wide tif tlie t«»p and bread and mus rulur In the wings ll hus been <»h served, (ou. flint singers whose no»*» were, to begin with, rather delimit* nnd slender. He«|ulre«l In Hie «•ours* of Gigantic Status their ffrainlag l»read iio »*» of Hie »«»rt Jenti) Lind Imd m run*« Mlcheoingelo's statue ‘‘David“ was described executed neat the Pnthedral square, ihut was even ugly The rioefrlln wen Florence. To move It to the Piazza broad and llie ridge llioiigh sp»i«-b»us della Slgnorln. Its present site, approx­ was Hut. TI i I h formation was said lo imately 40 nu n were employed for four be e«pef hill) favorable lo a soprano voits, day* Napoleon lh»niipiirfe chose men with dirge noses foi res|MHisll>le sfafloiis Danger Pointed Out “ We Chinese Invented firecrackers,’ fiecanse h h It was explained such said III lie. the sage of t'hlmitown, "to bores allowed free and full Inloiiafion seme away devils In trying to frighten and thereby kept tlie brain Cool Mint However, among notable men imaginary devlhi you mny Invent real rlear who possessed tpille small in*se» might one». "— Washington Star, ti« Uieniloned I’eter the Great, TI iouju » Jefferson Oliver W Holmes. Itohe» Pierre and riiaekeray Wldlh (H*i\v»*en i he eye» Is salii tir mdleate abili?) In ludglng dlsiaiietv ami tornii finii» lf «va» esperi a ll> marked In (he face ol George Wa»li inglon who wnf avi ahle si:rveyor and •d età ir se. an exeellent Jmlge ol con dllloiit. H i» Lucky Day A lin k) par« base w as lam ie h> h m an al a fa rm sale af M a rn a id «-a» d K n g la m l A fie r b u yin g vvlmi was stip rio«fd lo he a »Ione pig trou g h he «II«* covered *#h g etfln g If Imute that If w..* >i k irn «d undoubted lio n a to origli* fo rm e rly n%«*«l f««r flu hand gì In d tn i • •f «-««rn l i I» prohal*l) fourteen him • Ired years »* 1*1 Comfort Ii your$ i f you use Cuticnra TA LC U M SMOOTH, pure, fr«gr«nt and delicately medi- cired, it »btorbt cvceuive penpirarion tnd keep« your «kin cool «nd refreshed. T«k«m Me. Effect of Sleeplet$ne$$ ft fuis been pnoed that the loss ot sleep Increases the pulse ruts tl Soap I k Ointment Me. Mid JOc. Sam rl« mch fr*. "C u lic u r*” D «p(. B7. Mnld.n, N u t