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(7.: 0‘ ["5 L L! --‘ , . . i’ - Mamtooa, Ulluou :16 delicate tiSSues O! “I Throat and L“u ...CURING FGHS. COLDS, BRONQ-m THfiL-‘k. HOARSENESS, $0!!! a gr: 1‘: Innking busineSS_ transact,- bur": iuuml a_nd (-ollgctlons made Ikposus received and in- . . v.()i!'.'.~. k . ‘ .11‘..v..4..: at vurrent rates. 5 AVINGS BANK. 413nm! on Savings Bank (19. :~-~.'~ .5 $1 and upwards. Prompt _ u u)! pvery facxllty afford- ». \§ . r , 1 I; _ J: - E Y TO TAKE, . 4. 1 I “mm Inn'lenEfLitY aAdistance. . . ' ‘ . gent. TNG AND UHOPPING D0". ‘V “‘u .vâ€"â€" 3 LE4- ;gfeivf’d ifts valued ‘t '1'- 3 1th“ ’ "n the occasion of his “ n's umther-in-law W83 WM st week. Jenkins was vuibl! as he followed the hoarlt ‘ ‘1' LP. sir," said the “my" a nTt help it" “Poor \\ 0111 in! >ut together w itbont 7 '1 D CIE :e Locai " " Newsm" rn untario. ) .EiELI ) .'tll‘ . ' 0" t. R 3 5172\7'iEAL and FEEDI E SAWMILL LL GOOD GROCERS KEEP IT- ~14 not Keep it. tell him w m” . TEEL, HAYTER a. 00. n. ”0,000 ”froâ€"m til and $40.0“) from th. GLF'I‘S TO THE POPE- “l‘llrnnicle” i! ‘.°'__0.a! DURHA M THE FIRST. TIME. NATWE PURITY L n c m 0 de 1' n St an d- 112 of 1 mm a n it Y t; H , N ages AND LA‘I’HI a r: a nun" *0 THE 1’“ c...” t notice and “M3050. guaranteed. uudwns. Sew fork. mt t Street East SOT TEA n hund. d to d0 all kinds work. TRADE HAIIKI. osmosis. or’mscm? M KECPN 50 YEARS’ EXPIRIINOI. Adams. '1'IL' 'X 0mm 5 tho meet” whtim mun m! V." I I‘ll“ 3 swat)! :2 patent! I 111w: Lucas. Wiight 8: Balsnn, win Sale. an “tended toâ€"} f “Quired- . ';~mn Court. Nuary l-‘u‘flin. Insurance A!“ Commissioner. etc. Standard Bank of Canada Ji- 30D IA .\1 r; late ‘ AM ES “C ardvill BRIE. CONVEYAfiEfiR. m. em} financial business transacted- n e xt door to StandardlBank. Durham wmcrâ€"tsut you say that of 811 8"Ods. How do you mm a living? - -‘ ' . in freint, I makes a. on de paper and string. aluator .ISTER. SOLICITOR etc“ Office per Town. Durham. Collecnon and iromptlyattcuded to. Searches made :g'utry (Mice. Authorized Legal Dzrectmy. HINI‘ERS, SULICITORS, {A ll ”45‘, C (AV V EVA 1\ C- Ens, ETC. loan at lowest ra'es. Easy terms '3 L; MIX, QRCHARDVJ LLE, has ml lm Olii business, and is proper many amount of money on real Uhl mortgages paid 03 on the ral terms. Fire and Lif Inlur ctecltn the best. Stock Companion '9’. rates. Correspondence to ill P. 0., or a call solicited hRUWN, Issuer o! Marribgo .3, Durham, Ont. \\ J P. TELFORD. "‘IhR“ Zolicitor. etc. Office over 0 amt - ‘Lore. Lower Town. 1m of money to loam M5 spar cent. end. Ha I arms the( 8.0 \V N DENTIST. erty ARSUN, Durham, Licensed eer m the County 0f Grey .01; Ballixi 0: the 2nd Division sud all 0! her matters promptly ~hvguest refexencea furnished 5.3, :.,w:._wc>bm. E: :8. c254 mOGZU 1.1:? Edaâ€">2. at the Commercial} Hotel. first Wednesday to each i:~},uax'ldér's Block. â€"h‘irst uoor west -f the Durham. Nun. LotipJn. a Commercial Hotel. Pncevnllc. \\ cdnesdztys in each month. sh KAY, Durham, Laud Valu Licensed Auctioneer for the “We in the total deprav- Late things, “'hooply ?” I do. Never went home Money invested for parties bought and sold. HOLT, L fiales promptly attended Directory . V!) H mg zh House of the Dur- dot coat at THE \VAY IT HAPPENED. And rustled all its leaves. Next, Tom filled up the woodbox With hickory straight and good; And sitting down beside the stove. He stuffed it full of wood. Then Jennie brought the flour. And measured out the spice, And put a lot of sugar in To make it sweet. and nice. And then the oven swallowed t Just long enough to bake, And Dolly had for lunch to-day “A ’licious patty cake.” VALUE on VEGETABLES. To the cabbage was ascribed the hap- P)’ power of preserving from drunken- ness, and lit was believed to be a. cure for all diseases. To wash. the hands with horseradish gave one the power to han- dle poisonous reptiles without danger. The garlic was a sovereign. remedy for all diseases, while the narcotic virtues of lettuce early attracted the attention of physicians and was prescribed as a remedy fdr wakefulness. \Vhide some of these virtues have been proven im- aginary, others are founded on facts, and we are told to-day that asparagus is a vahuable kidney regulator, while tomatoes are of lgreat assistance to a disordered Liver. Spinach also has a direct effect on the kidneys, so has the common dandelion when cooked as greens. Celery acts upon the nervous system and is good for rheumatism and neuralgia. 'White onions eaten raw just before retiring will produce sleep. The cellar in which vegetables are kept should be cool and dry; if damp or warm they will sprout. Carrots, pars- nips, turnips, beets and cabbages keep better if covered with sand. Potatoes should be kept in the dark or they will have a bitter taste. Onions and squashes should be kept in a very dry room, and shelves are better than the floor. All vegetables should be thoroughly washed betfiore cooking and roots and tubers should be cleaned before paring; a vegetable brush, such as may be pur- chased at any furnishing swre for five cents is very good for this purpose. Po- tatoes should be pared t‘hximly. Many housekeepers think a single paring from end Ito end suffiluient, tihe remaind- er of the jacket beilng pulled off after cooking. Turnips need a thick paring, as the white layer under the skin is tough and rather bitter; carrots, pars- niips and salsify should be scraped; beet roots must not be cut before cooking or they. loose their color, cauliflowers should have some of the outer leaves trimmed off and then placed, head downward in a bowl of cold, salted watâ€" er for half an hour before cooking to draw out any iinseots which may have lodged among the flowerets. A general rule for cookilng vegetables is to cook all roots, tubers and dried vegetables in soft water and all grfen vegetables in) hard, salted water. he onion is the only exception to this rule and it must be boiled in salted water or it loses its flavor. There is quite a knack in being able to properly cook V8-8’l8t3.l)ll98., even potatoes, and many vegetables are made tasteless by being cooked in too much water, for exam- ple, green peas and string beans. The Germans use a Spoonful of butter to be- girn with, add seasoning and the beans, freshly washed, then cover closely, The moisture remaining from the washing with one or two spoonfuls of water add- ed later, is sufficient to keep them from burning, and they are served half an hour later tender and delicious. Vegetables are not used for garnish- iing as much as they should be. What is so nice as a boiled fish, flanked on either side by pyramids of potato balls or diced red carrot sprinkled with finely-chopped parsley; while a. nice cut of beef may be served with. a border of turnips, carrots and celery cut in straws. Bacon fritters supply v menu. Cut stale bread ately thin slices, remove t out the slices into two or drop them into fresh milk soak a. couple of minutes VARIETY FOR. BREAKFAST. Of all the meals to be provided in an average household breakfast seems to offer most difficulty to the inex- perienced housewife. Yet Where the omy is the watchword, many little “left-overs" may Le presented in ap- petizing, varied and attractive ways. Bacon fritters supply variety to the slices of pieces of bro: bread firle wichas into 9' these into very 30‘ to a. delicate brown. ters from the fat 9.1 a. little pepper - 1- brdwn paper in Oven until 811 at Pepper. lemon j ' and chopped to. Add a small half on? two table- ABOUT THE HOUSE. ouple of minutes. Have ready 7 bacon with the. rind remov- place each slice between two E bread. Press the pieces ofi rml-y together. dip thesesandâ€" nto a thin fritter batter, drop to very hot fat and fry them icate brown. Remove the frit- m the fat and dust them with spoonfuls of milk and a beaten egg. Maize this mixture into a long roll and place it upon a greased paper in a baking pan. Scatter a very few browned crumbs over the top and add some bits of bmtter. Put a piece of greased paper over the tOp of the roll and place the pan in a moderate oven and cook from thirty to forty minutes. Have prepared a tomato sauce and When the roll is baked place it upon Another mode of using veal is call- ed “Holland Eggs.” Take pieces of firm lean veal, and to one pound, when un- cooked add oneâ€"fourth of a pound of beef s'uet. Chop these together until very fine, soak four ounces of fine bread crumbs in cream enough to moisten them well; acid them to the minced meat. with a seasoning of salt pepper and the grated yellow rind of a lemon; add two beaten eggs and mix the ingredients well together; then form the mixture into egg-shaped balls. Half fill a spider with water and add to it a cup of highly seasoned stock. Place the spider over the fire, and when the liquid has come to boiling, put in the prepared eggs and let them a. hot platter and pour the sauce around it. ; Poached eggs served upon stuffed ' and baked tomatoes are excellent. Peel the tomatoes and cut them into halves Icrosswise; remove the inside and to ' the meaty part taken from the inside . of the tomato add some crumbs, alit- itle minced ham, mushrooms, poultry, or whatever one may have at hand seasoning the stuffing “ell. Bake the itomato halves and when done place :them upon round pieces of hot but- ;tered toast and then put a poached :egg upon each tonnato. If the toma- ; toes are uniform in size and care is taken in cooking the eggs, using muf- fin rings or an egg pcacher, this makes a very attxa< tive looking dish. lhe to- pinatoes may be prepared the evening flrefore if; a damp cloth is laid over them and they are kept in a cool place. cook abowt fifteen minutes. Metamwhile prepare a cream sauce. and when the eggs are cooked place them upon the hot platter and pour the dressing around them. Sprinkle chopped par- sley over the whole and serve. The always “acceptable egg'rnay be served with different things, making a new feature. Egg gems are an acceptable way of using up very small pieces of cooked meat or poultry one may have at hand. Chop the meat finely and add to it half its qluantity of stale bread mumbs; season well with butter, salt and pep- per, and make the mixture slightly moist with sweet milk. Blutter shallow gem cups and fill them three-quar- ters full with this mixture, and then carefully break an egg upon the top of each one; sprinkle the eggs lightly with. salt and pepper, some fine crack- er dust, and a. few bits of butter, and bake them from eight to ten minutes in a. hot oven and serve at once. Shir- red egg dishes with the tiny handles at one side are very pretty and approâ€" priate for serving these eggs in. Atw- v arrogantly. \Ve are not related at all. The cellar is a good enough, place for such. as you! The humble cabbage said no more; but a few days later they met again, by accident, for one brief moment. The cabbage reposed in the centre of a large platter. 'Dhe Chrysanthemum was 1n a coalâ€"bucket. . Whither are you 30mg? feebly as- ked the Chrysanthemum. To the dinner-table. answered the cabbage. And you? Alas! responded the other. I am on my way to the garbage box! Concerning which incident it may be remarked that pride still oeth be- mre a fall. even: as it did. of d. of the rolls first made and brush it over with, a beaten egg. and then sprinkle it with sifted stale bread crumbs that have been salted. Dr0p the rolls carefully into hot fat and cook them to a nice brown. Drain them upon brown paper until all are cooked and then place upon a hot platter. Serve them with a Bechamel or cream sauce around them. WWWâ€"â€" The b‘arvlor, replied the chryganthe- mum. And you? :Alas, fair cousin! rejoined thepabbâ€" To make codfish. and poached eggs for breakfast, pick inzto fine shreds one cupful of codfish, put it into a sauce- pan, cover it with. cold water, put it over the fire and let it scald. Then drain off the water and mix with the fish one and one-half cups of hot mashed potatoes; add a tablespoonful of butter and season with pepper. Beat the ingredients thoroughly together and roll the mixture out upon amould« ing board to a thickness of about half an inch and out it into circles with a largeâ€"sized biscuit cutter. Place the disks upon a buttered biscuit tin and bake in a hot oyen. \Vhile the cakes are baking, poach as many eggs as there are cakes. Put the baked fish cakes upon a hot platter and put an egg on each. Garnish with parsley and serve. A Chrysanthemum and a cabbage met by chance at the dmr 013 a house where they had been left by a. florist and a grocer. {eseectivelyz céllar! Fish rolls are an excellent dish for breakfast. They are best made of hal- ibut, but any other fish may be used. Chop very finely two pounds of un- cooked fish, then put it in an earthen dish and with a wooden potato masher rub the fish to a paste; add the whites of three eggs, putting in one at a time and rubbing it well into the fish be- fore adding the next egg; then stir in half a cup of warm cream and sea- son the mixture lightly with salt, pap- rika and a few drops of onion juice. Mix very thoroughly. Make the mix- ture into small rolls about two and one-half inches in length. When all the material has been used take one What part of the mansion are you about to visit? asked the cabbage. SOME‘VHLAT AFTER AESOP. i fear I am 0d my way to the Interimllm: Suns Alma! Soma- of the Prominent l'c-nplc- ul’ line World. Mr. Hubert Herkomer, B.A., aner. Alma:Ta.dema. R.A., have just. been na- turalmzed as Englishmep. The late Sir John Gilbert. R.A.,who died a. short. time ago. left behind him a personalty worth about $11,000,000. The French government has decided to offer to the Empress of Russia a. magnificent [bi-309 of Cpgqtilly_ lace 0g birthday. Prof. Tracy Peck. head of the. Latin department at Yale, has been appointed dinector of the American School for Classical Study at Rome for next year. He will leave for Rome next summer. Mrs. Gladstone has just celebrated her eighty-sixth birthday. The elder of the two daughters of Sir Stephen G13’nne, she was married to Mr. Glad- stone on July 25, 1839. Her sister. Miss Mary Glynne, on the same day became the ‘wife of Lord Lyttelton. Princess 'fherese of Bavaria, daugh- ter of the Prince Regent, has received the Ph.D. degree from the Munich U ni- versity. Her Royal Highness who has recently written a scientific book of travel in the Brazilian tropics, is the first lady on whom this honor has been conferred. ’ At the instance of the King of the 3618mm, the Minister of Fine Arts has given orders for. the faithful restora- tion of the castle in the Ardennes which belonged to Godfrey de Bouillon thel eader of the first Crusade. The architect will be M. Lohest of Liege, who showed a model of the chateau, as it originally stood, at the Brussels exhibition last year. The death of Lord Wilton will be} felt in amateur English musical cir-i oles. The \Vilton family has for many 1 generations been famous for its musical l talent and the late Earl was regarded as one of the ablest violinists in the country. He was an extensive land- owner in the neighborhood of Ma n- chester and made several attempts to dispose of Heaton Park, his seat near that city to the corporation. Gen. W. E. Gatacre, C.B., D.S.O.,who is to command the British brigade in Egypt. was recently Brigadier-Gener- al of the second class in Bombay. He was born in 1843, and entered the Sev- enty-seventh Foot in 1862. and passed through the Staff College in 1874. His war services include the Hazara expedition. 1888; Burma, 1889, and C-hi- tral. 1895. when he conducted the ac- tion at \Vainagai, and the passage of Jantatai and Lowerai Passes, for which he received his C.B. Commander Henry James of the Bri- tish Navy, who has just died at Brigh- 1ton, England, with a single exception fâ€"that of Commander Richard Sadlier ,whose name still appears in the listâ€" , was the senior officer of the navy. He lwas born in the year U99. and is un- rdenstood to have placed it on record lthtat, as a little boy, he was moved iwith a desire to enter the navy: when l N. 9., N. 8., J. MeKechnie. he witnessed the funeral of Nelson in Ludgatehcill. He joined the navy asa “volunteer," and, in the Pompee off Toulon, saw some service in the emâ€" bers of the great war in 1812. Cash Svstem oocasdod of her Majesti’s next SRSONAL PUINTERS. We beg to inform our customers and the public generally that We have adopted the Cash System, which means Cash or its Equiv- alent, and that our motto will be “Large Sales and Small Profits. ” We take this Opportunity of thanking our customers for past patronage, and. we are convinced that the new system will merit a continuance of the same,_ Adopted by ’c. J. MGKECHNIE THE DWHUI flflfiflfllflLE EVERY THURSDAY MORNING fl Til. CHRONICLE PIIIITUNG HOUSE. “WA 1 DURHAM, ONT. SUBSCRIPTION Tm; CHR0-‘UCLE will be gent to any address, free of posmge, for ‘l.00 per RAIES . . . . 'ear, payable in advanceâ€"3|. may be charged if not so pau‘. The date to whicfioevery subscription is paid is denoted by the number on the address label. No papa ‘1; umtinucd until all arrears are paid, except at the Option oflhc prupriczor. (‘t .33 All advertiste ncm week, should be broug!‘ morning. THE JOB : : DEPARTHENT The Chronicle Contains . . Its Local News is Complete The Lazy Man‘s Ida-n «r flu- l’ubllc [earning [or u Stove Blocking DIM-lune. “If somebody would only invent a. stove-blanking machine l" said the lazy man. “Now, there is a chance. I build the fires in my house. and about once in so often I black the stove. I would rather build forty fires than black the stove once. It is hard work. and I get my hands all covered with stove black» ing, and I don't believe I make a very good job of it, either. I should say thatsome simple machine, not very costly. that a man could load with blocking and just hold up against the stove and hear it go bâ€"z-z-z-z-z for a minute. and then there you are with the stove all blacked, would be receiv- ed with enthusiastic if not vociferous approval by all." Jonesâ€"So you had a lively tussle with the burglar? {ording facilities work. Smithâ€"Lively? \Vhy,it’: woke up the A CHANCE FOR INVENTORS. Each week an epitome of the world’s news, articles on the household and farm, and serials by the most, popular authors. and market reports accurate. EDITOR u D Pnopmnmu. W. IRWIN. IS PUBLXSRED ;-, to ensure insertion in current :1: m not later than TUESDAY PROOF. ls completely stocked with all NEW TYPE, thus at’. for turning out First-class