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' HCK3S FOR FAMILY USB. ISotMriUurtondina tba prejudice in the milndi of many a^ainat pork as an arti- el« of dl«t, I believe tihOit under the best conditions it is as ^vlboleeome and palatable aa any meat that the farmer can supply for his table, and certainly BO oLhiBT nUBOit can be ouired to keep titLTouigh thp hot ^weather so well as Ibis. wTites Waldo F. Brown. I ami quite sure tiiat it is a mistake for the ftkrmiar to kill large and exceasively fat iioga for fatnfly usei, and for a long aeriesof yeafslhave put up the family •upply of miea,t Ixora five to seven ffijonths' old piga, wieo^hing from ISO to 200 poutada csicbi, and there is no trouble at all to make these weights with proper food ajid cane. '{. grew « litter of eigjit pi^a this year, and killed four for faimily use at six months' old. I-did not wedgh them; but the re- nmining four were sold at seven months eld and avetnaged 226 poulnda. I thiink tiwt tbft quality of the meat is large- ly dctormaned by the feeding, and un- dw the plan which I adopted some ten years ago oux pork baa been very Superior to wbat it was in the days of aa wzclUBiive carnk diet. I was first led to consider tikis qTiestion from the experiknents of Profeeeor Henrjr, of the Wi«conain Experiment Station, as I was with him> in Xnatituite work for two weaks the year im which he first pub- lished the results of his feeding experi- ments wiith pica. A litter of eight was •elected and divided into two lot4i^ and led about four months, fouor of them be- ing fed on com and the other four on a balanced t«t.ijon made up of bran, middlings, barley meal and ouah foods •a would develop bone, muscle and healthy vl/tal organs. At the end of the feeding experiment the hogs were â- laughtered and diaaeoted by acientifio men, and the porta carefully compared. The difference waa rema'rkable, and it was found that the hogs which w«re fed the balanced ration had about 15 per cent more leun meat than those led on com, and bbe lean and fat waa well mixed. Ail tiie vitaJ. and aasimi- Utive organs, sucik as heart, kidneys, lungs, liver, spleen and the blood, were found to weigh from 8 to 15 per cent owre in bbe pigs fed for lean, indicat- tag robust healLh and vigor. But the most marked difference was in the •tiength of the bone^ The thigh bones were laJcun cut and put under the test- ing machine, and thioae from the corn- feu hogs crushed sA a pressure of about too pounds, wduile the uCher sustained ft pnaatMura of nearby 90U pounds before they oruahed. Theire can be no duubt that the meat from an animal in vigor- ioos health Is superior to that from one with a tendency to disease, and it is oertsinLy true that a lana period of corn feeding and exceosve fat produces an enfeebled and diseased condition of the animal. The feeding of a variety of foods, part of which are bulky, great- ly reduces the risk uf loss from disease, and usually also the cost of the product, while it iimpiroves the quality uf the 1 prefer my pigs to come in the last part of April, and I make the bulk of their food bran«troiiii weaning tillfuur ownths old, but make the slops palat- »Dle by the addition of wheat middlings, oil miMil and milk, if 1 have it, or if not, 1 \xai boiled and maahed potatoes, always salting the slop. Bj August yn have green sugar cane (sorghum) and oweec corn, and a little later Epkins and aquoshsa; with these we wse the amount of corn fed, and to see how muoh we can get the pigs to eat, but we are careful nev- vr to feed so much that they will leave â- oiled food lying by them. X want my pigs always to cumls with 'a good ap- petite to their feed. A pig tliat will weigh from 175 to '^00 poiinds will give bams of ten to twelve pounds weight »Bd furnish good breakfast bacon belly strips, and will makigi from twenty-five to thirty pounds uf strained lurd \>eT head. A lew pieces of the best side meat will make nice pickle pufK, which is the best meat fur flavoring beans, cabbage and otlter vegetables, and ia appetuing occasionally when sliced and rolled in fine OLeal and fried brown and crisp. W» cure ail Uhe meat to be amaked by what ia called the ten day sugar-cure plan, I have practiced this for aevej-al years, and prefer it to any plan I have ever tried. It ia miucb sbeaper than brining, osaS-ceni. sugar barrel will answer to cure over 200 pounds, and lit is an advantage also to get thixmgh in ten days rather than to bave it on hand for six ttveeka.> We (Int rub tho meat lightly with salt as soon a^ the hogs are cut up, which may before tbey are cold, and spread it out to cool. This will draw off any blood rMoaining in it. When roUl we weigh out four pounds of salt and two w«igh out for pounds of salt and two pounds of granulated Bugar, mixing tlhoroughly. We di<vide ihis by weight ov measure into tibxee equal jxtrts, and rub the flesh part, and particularly the bone ends, wiitih one-third of the mix- tun. In three days we rub .igain, us- tog another third, and transferring it to auolhi.^ barrel, m that which was on top wUl be in the buttom. At the end •f six days w^ uso tlu>. last of our salt and ou^ari and in thive days mora Kvc Anoke ii. I sad a larje irun kutile iu the Hnoke-house, with six inches of ash- as in it, and build the fire in tt with conicobs and hard wood< wtusn iit gets tsell to burning I partly smother the fina wi'tb ashe^ so it will last longer, and by Iceeping up t'be amoke the meat will on ready to put away in about a tVw»k. If One has ncit a smoke-house, or ban but feMr hoga, the liquid extract of amokie may be -aiaed. I have used lb for many years w<i4fb excellent results. lAftW tihe meat ia smoked we wrnj> Mob piece in keveral thickneoaea of pa- par and put Into a strong paper flour aaok, and hang iti (n an attic, where it «jU kaep all Bumimer, aa no fUes can pjoetxmt* strong mianilla paper sacks. HOW TO PROFIT BY POULTRY. No beu should live to see hev third Ootobor, says a correspondent. Some autboritiss recommend dicposlng of hena wbw • year and a halt old; but experi- ence with Brown Leghorns and Plym>- outh Rocks convinced me that I can get as many eggs firomi a ben batween her eighteenth and thirtieth mentba as I can in her first eighteen months, Plymouth Rock pullets hatched in April and Leglhoms in May, if given plenty of food, wiil lay in October when eggs are high. Leghoma haitched in March and Apriil will lay September 1st ; after laying a couple of dozen they ars liable to take a vacation in No- vember and Deceimber ; hence it is saf- er to hatch them early in May. With those who haive never put each year's birds into pens by themselivea, the temptation is strong to keep a hen through the third winter. The owner says: "Tbosei hens did well last year and as I have room enoulgb I wiU keep them another yea.r." He keeps them and finds tiiei average profit per hen below what it waa the previous year, and concludes that his bens did not do as well this year as last. But he does not know the reason why. If he had kept each year's hatch by itself be wottld have found the young hens doing as well aa ever, and those over t hirty months old producing about half as many eggs as they did the year prervious. The majority of ua are keeping birds and animals that r«tua:n good profits. We are also keeping those that do not pay their way. UnJeaa we keep track of all WB cannot locate the thieves^ And until wia do they are coumimin^ the profits of others. We can easily tell which horse to keep and which to sell. We can easily tell which pig is best adapted to our purpose. It is feasible to keep a record wah each individual cow atid it paya It seems small busi- ness to try to detei<mine which indi- vidual hen lays the beat. But one thing the average farmer can do without ex- pense or trouble and that '.s keep each breed and each year's birds by them- selves. This >vill enable him to keep a record of his stock and dispose of aU before the age of thirty mouths. If he prefers his own experience one year's trial of one pen of old birds will convince him that I am right and that his experience has cost huui consider- able. It is bard to distinguish birds whe<o by chance they get together, hence it id best to punch the web between the toes on the first of each October. The old bens if carefully dressed in August and September before they commence to moult will sell for enough to defray the cost of raising a ipuUet to the laying point. You usually have to pay mors for pullets than you receive for the old hens, but this should not deter you from purchasing them as one pullet will Iby as many eggs in a year aa two three year old hens. I have been experimenting with old bens this seosou and the results sub- stantiate the claims made above. April 10th, 1U96, I bought ^ bens then two years old and 10 hens one year old. In the six months to Oistuber lat these hens laid, 1,839 eggs, which at store prices yearsoldand 10 hens one year old. In a light, dry bam cellar and consumed corn, oats, shells and scraps valued at 19.70. AsmuuiAg that the manure equaled cost of care there was a balance in Their favor of 9*20.75. The flock cost fl9. Consequently October 10th they had paid tor tbetiuwlvess and the food consumed, and 91.75 to their credit. From October lOib to February Ist these hens laid only iH eggs which lit store prices came to $6.7-i. They con- sumed 96.75 wogrth uf grain, meat and shells, and jtiut paid their way. The young hens â€" two sevunttis of the flock â€" laid three-fourths uf the iH eggs. They consumed two-sevenths of the 96.75 paid for foodâ€" 91.93â€" and fur- nished three-fourths of the 96.74 worth of eggs â€" 95.06. This leaves a balance of 93.12 in favor of th; ten young hena Thie' 'H old hens consumed 9'>.S'2 worth of food and produced eggs to the value of 91.69. They consumed 93.13 more food than they paid for. If I had sold Ihsm last September I should have on hand 93.12 profit from the ten young hens. It I had replaced the 25 old hen» with pullets last September and they had laid as w-ll as the young hens to Ftbrunry lat I should have on hand aa profit 9ia92 instead of nothing. The old hens are ready to start laying now and promia; to do well for four or five monihs, but o-s soon as th«y slack they will go to market. Ni'verlsta hen see the first day of O»;tol)er three times. Bucceasful farm- ers and i)Oultrym«in are lUiiking from 91 to 93 pf ben per year. • USES OF ADVERSITY. "Sweet are the uses of adversity," says the poet. Adversity is a crucible, and when two loving hearts are placed therein, if they survive the ordeal, it may be said that theirs ia truly a pure and holy love. Misfortune and trials will intensify affection, and bring to the surface many latent feelings; quick- ening the sympathies and strengthen- ing the obaraoter. This is not neces- sarily peculiar to married life. The unmarriedâ€" those who are in court- ship and betrothal, only cling the more tenderily and fondly to each other, if their love be true, when the shadows o£ life tall across their path. No mat- ter thit the sorrow may be death, poverty, dicgraoe â€" it is all alike; iQva surmounts it and glories in the cross that is borne "for love's sweet sake," and is thus hallowed to a purity that is of heaven, not of earth. The truest love, is, perhaps, nay, it must be, that which has passed through the furnace of adversity. Novelists recognize this when they depict life, whet/ber it be ideal or intense realism. The lovers are of necessity plunged Into varying griefs and temptations and trials, which makes true love stand out in bold re- . lief against a gloomy ibackground. It is, we believst that the story of lite, and the holineas of pure, enduring love may be made plain to all. AInd it can never be oTerdone, for truth ia strang- er far than tictioo. TBtERB ARJB OTHERS. What does Bubble get tor his lit- erary efforU in that newspaper ? He ought to get (ix moaths twice a reaii. About the House. OtTR OLD CHAIR, NEW DRESSBD. Holding us weary in thy patient arms, Our minds from anxious cares to dis- engage, Even aji her fretful child the mother cojmsâ€" For us thy beauty bore the marks of agew Thy faded garment wrought in ua no shamOvi That thou wart old we loved thee not the less. Yet bless we still the loving hands that came To deck tbse now in fairer loveliness. TO COOK KUXNEYS. Kidneys, if properly prepared, make a particularly nice diaht Beet, veal, and lamb kidneys are used, and may be pur- obSsed for a small sum. liamb kidneys are tbe most delicate. Kidneys can be served in a Tariety of ways, and tbUa are of great assistance to the housewife in making up her daily menu. They require to be cooked very slowly, and too mocifal cooking will toughen them. For a plain kidney stew tboroughly wash the kidneys and cook them alowly in plenty of water for about half an hour. Remove them from the water, rinae them in cold water, and put them into a saucepan wibb fresh water en- ough to well cover them, and alowly cook thiem nntil the meat is tender. Let the kidneya remain in the liquid until they are thoroughly cold. Take them out with a skimmer and cut them into aquare pieces. Put them back in- to tlhiB same liquid, add a little butter, aalt, and pepper, a dsah of mace, and a teaaiMonfuI of ohbpped parsley, Put tlhle pan over the fire and thoroughly beat. Serve with toasted crackers. For atewed kidneys, take nice, fresh kidneya, remove the thin akin and the white centre, wash them, and aoak them in weak aalt and water tor an bour. Tbien out them into half-inch slices and roll eacb alioe in flour. Melt some but- ter in a fryingpan, and when it ia hot put in the floured kidneya and brown tJhem on each aide. Stir in half a oup of good stock, or water will answer if no stocck is at band, and let it simmer fifteen minutea. Season with salt and paprika and add two teaspoonfuls of mtishroom catsup or Worcestershire tauoe and the juice of halt a lemon. Turn them over squares of buttered tosat. For kidnejrs aterwed in wine, prepare bhe kidneys and out them into round alioea one-quarter of an incib in thick- ness and roll them in flour. Set a fry- ingpan over the fire and put in the kidney slices and a good tablespoontul of butter. When one side of the slices is browned, turn th»m and brown the other side, adding more butter, if need- ed. Add two gills of sherry or claret and the juice of half a lemon. Season with salt and pepper. Cover the pan and let the contents simmer ten or twelve minutes. Turn them into a dish and sprinkle with parsley. Another way of atewing kidneys is thus: Cut the kidneys into thin pieces or thin slices and let them stand |n oold water thirty minutes ; then drain tb<!m anil put them into a aaucei>an with half an onion, a bay leaf, and one quart of water. Place the pan where tlie liquid will just simmer for two hours. Put a tablespoontul of butter into a small pan and set it over the fire. When the butter is molted stii in a spoonful of flour and stir it until it becomes brown and frothy. Moisten It with a couple of spoonfuls from the kidney liquid and when all are thor- oughly mi.xed turn the mixture into the kidney mixttire. Season highly with aalt and cayenne pepper and flavor with sherry. Remove the onion and l)ay leaf. Tttrn the mixture into a heate<l dish and serve. For broiled kidneya, remove the thin akin from the kidneys, soak them in clear water half an hour, and wipe them with a soft cloth and f^ilit them into balvea. Season them with salt and pep- per, dip them into melted butter, and roll each piece in flour. Rub a double broiler with Imtter, place upon it the pn'pared kidneys, and broil tUeni over a. olear fire. Place the kidneys upon a hot plalter, turn a little melted better upon them, sprinkle chopped par- sley over this top, and garnish the dish with slio(>d lemon. An excellent dish is kidneys broiled in oruinbs. Prepare the kidneya and cut t^bem into slices half an inch thick ; sorik them in cold water half an hour, dr.iin them and sprinkle with salt .ind pepper. Dip each piece into melted butter and roll it in bread crumlw. Place the slices upon a tine broiler and cook fchem over a bright tire. Put. the cooked kidneys upon squares of toa.st, place n. little lem- on sauo»! upon each piece, nod serve as socm as possible. 'I'o mak the a3uce, stir two tiblospoon'uls ot butter, with two toaspoonfuls of lemon juice, until it is light and crearny ; add a teaspoon- ful of ch' nped parsley and a dash ot paprika. Keep tbi.i sauce in a cool place until it is needed. When tiroilinr kidneya, it they are smaTI. instead ot slicing them, out them in the middle nearly to the other side and skewer thsm open witJi wooden toothpicks. Lamb kidneys and tiaoon broiled to- gether are thought to be an exceeding- ly nice breakfast dish. Cut the kidneys intd halves, lengthwise, removing all the tat and skio, wash them and lay them in oold water half an hour ; slice the bacon thin and out each slice into two pieces ; hiave short skewers at hand, er, i.hen a piece of kidney, and alternate tlh^ until you have five ^ieoe unop tJhIem until you have five pieces upou each skewer ; dip the pieces ot kidney into melted butter before they are put upon the skewer ; place the skewers up- on a broiler, and hold over a bright fire, turning them frequently until all aides are well oookea ; wiMuii^the kidneya are broiled place each i^i|e>wer upon a finger atrip ot toast, a^inkle tblem lightly with pepper, put a tiny hit of butter upon each piece of kidney, and serve immediately. Another manner ot cooking kidneya with bacon is to fry -them. Put into a trying pan over the fire thin slioea of bacon and otfok' them a nice brown. Take each piece up with a fork and ar- range the slices around the inside edge of a hot platter and stand it in the mouth of the oven. Meanwhile have the kidneys prepared by siloing them or cutting them through the mlildle, and using a ^vooden toothpick for a skew- i er to keep them open. Fry them in the \ same pan in wihion the baoon was i:ook- | ed, making each side a nice brown. Lay : squares of toast in the middle ot the _ platter containing the bacon and put | the cooked kidneys upon them. Stir an \ even tea^xxmful of flour into the gra^ ^ vy in the frying pan, add a tablespoon- : fttl ot wine or lemon iuice, and season | the sauce highly witn paprika ; then i pour it over the kidneys. Garnish the ! platter with parsley and serve. Kidney po^ ia made by cooking a i kidney until tender and then chopping it fine. Add to it a teaapoonful of Eng- j liata mustard, one of mushroom catsup, I B tablespoontul ot lemon juice, and two ot melted butter. Season with salt and pepper. Rub these ingredients to- § ether \intil they are like a soft paste. I pread it upon pieces ot buttered toast and place them in the oven long en- ough to heat the paste. Then serve. For atuffed kidneys, wash the kidneys and cut them through the middle lengthwise, not cutting them quite to the other side. Remove the white cen- tres and lay this kidneys in cold <water tor half an hour. Wipe them dry with a soft cloth and i*ub the cut side with butter. Lay them open upon a double broiler and cook over a olear fire. Make a stuffing by chopping a te.aspoontul of cooked ham and the same amount of chopped soUr apples and mixing them with tine bread crumbs and a little butter. Put this mixture over the tire and hnat almost to boiling; add some chopped parsley and season with salt and pepper to suit the taste and juice ot half a lemon. Fill the cooked kid- neys with this atuffiog. fold the upper part of the kidneya over, and hold them in place by sticking wooden toothpicks through the two sections. Put them up- on a platter and cover the tops of the kidneys with bits ot Imtter. salt and pepper. Put the dish upon a Ixjord in the oven long enough to melt the butter and reheat the kidneys. Garnish the dish with curled parsley and serve with a tartars aauce. ABOUT COOKING VEGETABLES. A vegetable should always be perfect- ly fresh. It takes twice the time to cook if it is stale. If at all wilted it should be placed in cold water in the ioe box for half an hour or longer.ac- oording to its condition. It should be thoroughly washed to remove all for- eign substances. It should never be salted until en- tirely or nearly cooked. Those who have never tried this method have lost half the delicious sweet flavor of fresh com, peas, asparagras, beans, carrots, onions, etc., Macaroni and rice, which take the place of a vegetable require salt when they are put to cook. The water should be boiling fast be- fore the vegetable ia placed in it. It should then boil more gently and the keetle should not be covered. An overdone vegetable cooked in a covered vessel loses both color and shape. Turnips.â€" One half hour or longer. Beets â€" One hour if young, I hree hours if old. Onions â€" Forty minutes. Parsnips â€" One hour or longer. Potatoesâ€" Twenty minutes. String beansâ€" Ihirty minutes. Lima l)enns â€" Forty minutes. A-iparagrasâ€" Twenty five minutes; longer at the end of the season. Ca.bl>ageâ€" Twenty-minutes. Cauiiflowerâ€" Twenty minutes. Peasâ€" Twenty minutes. Spinach- Twenty m nutee. Green corn â€" Fifteen minutes. JEJWELS MATCH EYE& One of the very latest comonands oi Madame Fashion is not witjiout a touch of poetic feeling. Whimsical, it never- theless suggests novelty, .-jhe cannot alter the color of the eyes. She can- not decree that blue shall be worn in- stead of hazel for a season, or that gray shall take ttio place of the deep blue that is almost violet, so she makes what is perhaps a pretty compromise. She wUls it that until further orders the gems that women wear m their jewelry ahaJl match the color of their eyes. The turquoise is lo be de rigueur with light blue eyes, nad the sapph^ with the dcu-ker tint "that shames the iris and rivals the vLuIol's hue." The topaz is to go with the hazel eye, and the bloi^k pearl with those deep, dark, unutterabU eyes, "with down-falling lids that are full of dreaaiis ajid sluuiDer." It is lo be presumed that the gi-een eye is ruled out of consideration, since no one likes to claim that color. Yet there are eyes of beauty that might invite association with the emeraUd, and there ia hardly a more fascinating gem than the cat'b eye. Fashion has a large way of aver- aging things, and possiuly generalizes the eye as miuie, gray, hazel ;uid black, <n that variations of these shiUl hav( choice of thii other colored stones. Ladies who have odd eyes will have the pri- vilcgre of variety in jewsled decoration. Those who are willing to acknowledge green eyes will perhaps be more "m the swim" than all the rest, for the new stone of the season, the rival ot the opaJ. is the ollvene, a beautiful green gem. It is so much like the omeralid that it bannot be distinguished from it except by experts. As a rule, though, it ia lighter ajud clearer than the emerald. It is found in Siberia, in much tihe same formation in which the emerald is found in Central and South America. II PUT GONTRABiCTION. Tbe Ofi-«epcatea statements 6y Physt' daus that Chrunlc RhcuiiiatUm Caa- not be Cured Refuted bj Sworn Statements. There never was a time when people war* â- o Bcaptical in rsfarenoe to medtoine as tha Cieuc; 'tis no wonder, for their orednlity been played upon by tbe anreliabl* elaims of advertised cure. alls until duab4 is oonvarted into a bsliet that all annoanoa- mants are imaginary pan pictures. Bhaa- matio sufferers are oi the class whose in- tense BafTering has led them to try first on* thin^, then another, until rep«at<id (aUura* ocnvmoa them " there ia no help for them." They hear about the startling onrea mad* by Kootcnay, but oannol avarcome tha sna- picion that 'tis like all tb* rest. They ds not know of tha hidden power in " Tha n*« ingredient" peculiar to this preparation, th^ baniaha* RhaumatlBm â€" of how it snablad George Ball,'* blacksmith, residing comw Sanford Avenna and Huron Street!, HamiU ton, to arise from a helpless coadltlon and take up work in tha City Quarries at hard labor, disohar^ trom the hospital witB tha oasmranoa "they ooold do nothing tot him, his system waa so full oi riienmatiam no power on earth oonld drive it oat;" than lyius at bis home tor weak* aoaUa to lift hand to moath, having to be ted by his wife, when the Klng'a Danghtara al HmO' ilton brought him Sootanay. Thraa boMlw affected a oonplate oar*. Thia la not iii»|B* •tranga than tha itory told by Hr*. Qm wife of Mail Carrier Bobt Guy, Braat iivi, Hamilton, whoaa mother lovat braaidl(«^ thanka tor tha raatoratioa of tbnr latl^ year old Willie. His lower limb* w*r* W â- woll«> with inflammatory rhaumatian hi sonld mi pat hi* faat to tha floor, th^ ilightest tonch aansing intanaa pain, grow' Ing gradaally wona, until his condition Vtl pitiful ; it aaemad th*y war* going to loo* Dim, whan Kootusy waa oaad and tbrM bottisi oomplstely oorad blm. ao that ha is going to lohool. The datailad sworn a^tfj QMoiii of above oorea. with bnndr*da ol athera, can k* obtained bv addressin| Tha Ryokman Madiolna Co , Hamilton, Ont. U Kootenay ia not obtainable ot yoor daalar) tent charg** prepaid on reoaipt oi prio*i 11.50 per botUa. &md for Chart BoolQ mailed ire*. On* bottle laata aver a month. FOR TWENTT-SBVEN YEARS DUNN'S BAKING POWDER THE COOK'S BEST FRIEND LARaK«T SALS IN CANASA. HOPE ENTHEONtO). LIFB PROLONGED AND ITS USB. FULNESS GREATLY EXTENDED, The Ruthless Hand Ot Nature Per- mits Only tha Survival ot the Strong- est But Medical Science tjecures the Survival of the Weakest/ From thB Cornwall Standards Tha soieooe and aitt of medication holds a unique plaoe in the eoteem Of the entire civilized world, becu<use by a judicious appliuuLiou of progi'essiva acienue relative to the art of bealinei inuumarable triumphs are won iu the struggle for health The profession of medicine we may sagely say, is no sine- cure ilia triumpiha and suUcesses are re- hearsed daily by (he muiliuu. Those who are in the vangutird of this movement are our greatest benefactors. T'heir iliscoveriua ore a boon to humanity; ihey have given relief to thoiuiands who would have dragged out a miserable and more or lest brief existence. Dr. Williams by mban» of his Pink Pills boa earned and enjoys the gratitude of untoli^ numbers »,Uo were on the verge of isolation ur death, liecause their cose defied the skill of the ordinary medi- cal practitioner. The ruthless hand of nature i»rmits only the survival of the strongest, but the tender ministra- tions of medical science, as exemplified in Dr. Williams' Pink Pills, sec-ure tno siurvival of the weakest, which is in harmony with tha divine injunction. "We then that are strong ought to bear the infirmities ot the weak and not please ourselves." These famous pills have given strength to the apparently hopelessly weak, and viulized and invigorated fragile and debilitated tonsliiutions; enlhroned health and strength, thus increasing every value and enhanc- ing every joy. In substantiation of the reputed merits of Dr. Williams' Pinlt I'ills read the foUowuig testimonial of one of Glengarry's responsible citizens, .Samuel Neil, of the village of I.Kiucas- ter, is one of the best known men of the county, "b'or three successive win- ters," s;iys Mr. Noil, "1 suffered from severe attacks of la grippe. Uwing to the exliausting effect of these atiacka I waa unable lo attend lo my businesa hnlf of the time. 'i'ha last attack I had was in December, 1895. It was tha most prolonged and the subsequent ef- fect the moat trying. All the winter ol 1891) 1 was under medical caro and being somewhat ad'vanced in lite I pre- sented a vKry frail appearance. My weakness was so pronounced that I be- came ,1 victim ot weak turns, and even wiih the assistance of a cane 1 was liable to fall. Attempts to walk were risky, and often to be regretted. I was troubled with a dizziness in the head that rendered locomotion difficult and unpli-asant. IJ.'sides this general weak- nB.s.s I had pains in my shoulders, some- thing like articular rheuuiatism in lis fluctuai'ons and severity. After a five months treatment! 1 waa not any bettor, in fact the doctor gave me very little encourage- nirnt. He said I had palpitation ol th'.! heart and it must run its course. riio truth is I felt wi weak thot my hope of recovery was about nil. About th-< first of May 1 determined to try Dr. Williams' Pink Pills. 'l"h» resulit was the dizziness left me, day by day. my pains vanished into imperceptibil- ily. and I Ijegan to feel myself again. The improvement continued until I wm able to follow my business with unex- pected vigor. 1 an* increasing in fleslll and in the general signs of good health, anil I unltesitatingly attribute my re- covisry to Dr. Williams' Pink Pills. Dr. Willisans' Pink Pills create newi blood, build up '.hi norios, and thut (Irive disease from the system, ; K hundreds oi caaes they have uiired al- ter all other medicines had failed, thus establishing the claim that they a,Tp a marvel among the triumjjh's ot modernf medical science. The genuine Pink PilLs are sold only in boxes, bearind the full trade mark, "Dr. Williams' Pink Pills for Pale People." Protoo« yourself from imposition by refusing any pill that does not bear the regis- tered trade mark around tbe box-