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modern stand. )Famxly Medi. ; Cures the ton everyâ€"day humanity. V5 3“" 3 MEAL and FE AWMIL 'cpared to do all kinds mom work. I” OLIS ‘ND LIT .y on bsm“. y MCKECPN.“ mice at! utinhction a #101?“ i' “gym-1" ”L WCCLLUW speci UN’ fled. e. n O“ In“. SHOPPING ’I)‘. LS homer a" ' icy fond-on" 9““ n \" ”bk-“30° 2:: 50 "A125 RESIDEM‘E ~ dedaugh House. IXPi‘m ‘ 0m hour-~9a.m. to t; p.m. , hue-(u the (‘On‘mcrcial H otel, Pricevnlle. '1“ine~d.1y m each month. pm York. 'UII'HBN‘IQS" I8 "I0 0“" Newspar" ill on Max. ()KCHARDVILLE. Ins Mmed m. on businpsa. and in prep" “1°“! my amount of money on red ' 01d mortgages paid at! on the inhbenltermsf Fire and Life Inn."- If':‘-'3¢3ct<e(lit1 the best. Stock Comptnlu inc, I“minimâ€"highest references {omit-he}! ‘Muired, HRS, ETC. lmy to 1.03 1) lowest. Rates Easy Terms. I 8 LL C \< .\I ARKDALE. \\ .H\\ 1m H",1 0“ EN SOUND. LA. bAlh b\ DL RHA‘I. Auctioneer for the Coumy of {1"ny ,tdetluuor, Banlifi' at the 2nd Divmon jaw" and all other matters promptly; PMS CARSON, Durham, Licenud ISTFR. Solicitor. etc. Office over cordon new Jewellery a’ore. Lower gyanount of money to loan at 5 percent. hum prove“!- BARRISTERS, SOLICITORS, sorARIEs, CUXVEYANC- [AMI-IS BROWN, Issuer 0! Marriage W, Durham, Ont. {NH \IacKAY. Durham, Land Vulu scram! L censu d Auctioneer for the “‘701‘3r6\..\a}e9 promptly t‘tendecl id notes cashed. Whitletiy Ofllce mamâ€"Furs: door east 01 the . Pharmacy, Calder's Block. ' notâ€"Fits! 0001' went . nae 3 Mice. Durham. pARtlS’] l- R. So‘aicitor. etc . McIntyre: b Block. Lower Town. Collection and no; prpmvtyynzfttcnded t) . Searches ma do “4 Residence‘ 11. c Ifintnr'l :as. Wlight 8: [him G. LEFROY MCCAIN.» 7 Ward Bari of Banada Medical Directmy. "{*!Irsoni(sle" is .3! well aneous . DENTIST. pansion or inflation of .the The ribs should be monon- the acts of inhalation and rates. Correspondence to P. O. . or a call solicited . Durham. ' Manger. TELFORD. Toronto. a short distinct the 01!!! ers. All machines are not good ones. but it is not a difficult matter after examining the various kinds offered for sale at any firstbclass hardware store to find one that will prove satâ€" isfactory. Get everything ready the night be- fore the washing is to be done. and put the white clothes to soak. rubbing 3001) on the most soiled places. Rub these places a little next morning. pass them through the wringer, and PM; them in the boiler containing water in which a little borax has been dissolved. with enough soap to make a good suds. The amount of Harm: needed varies with the kind of water you have to use; it. will not injure the finest fabric, and is a great help in removing the dirt. -"VaSh the coarse white clothes THE \VEEKLY WASHING. When I learned to do housework, I was taught that the proper way to wash was to rub the white clothes through two waters. boil them, rub again. then rinse, starch and dry. I followed this tedious. back-breaking method until a year or two ago. when I found an easier way. which I will describe for the benefit of those who have neither time nor strength to waste on the old one. so contain a little bomx. rinse thor- oughly. then dip them in a. thin, boil- ed starch, and they are ready for the gine.‘ \Vhlte_ clothes should be dried â€"'â€"' â€"'_-' w _--vâ€" in the su'nshifine. b~ut colored 'clothes should be hung in the shade.â€"E. J. C. Wash the coarse white clothes through one water while the first lot is boiljhg‘.‘and when they are taken AI- L _. out, put 'the secohd jotâ€"if) the; béiTéél “’ash the colored clothes through two yarm. lnot hotfi suds, which should al- Tomato Catsupâ€"One half bushel tomatoes. one half gallon vinegar. one Pound salt. two. pounds brown sugar. one quarter pound black pepper. one half oulnoe red pepper. rtw‘o ounces. each allspice. cloves and mustard seed. six small onions. Boil three hours» strain and bottle. GOOD RECIPES. Fruit Jumblesâ€"One cup butter. two cups sugar. three cups flour, one half {mp milk. threp eggs, one half nutmeg, Ont“. cup entrants:w three teaspoonfulâ€"é bakmg powder. Pepper Sauceâ€"Four gallons cut cabâ€" bage. one gallon green peppers cut fine. one half pound each mustard seed. ground mustard. brown sugar, one half pint salt. one quarter pound turmeric, one gallon vinegar. Boil vinegar and spices together.. pour cold over vegetables. {Coffee Cakeâ€"One cup each clear) strong coffee. sugar and molasses, one half cup butter. two eggs, three cups floqr. one nutmeg. one feaepoonful Rice Custardâ€"Boil one teacupful of rice; when soft drain off the water and add one tablespoonful of cold butter. ,When cool mix in one and one half cupfuls of sugar. a teaspoon- ful each of grated nutmeg and cinna- mon. Add four eggs. the whites and yolks beaten separately; stir in gradu- ally one quart of sweet milk and pour in slowly. stirring all the while,; add half a teaspoonful of lemon or vanilla extract. Bake in a buttered pudding dish for one hour. Fruit Cake â€" One cup each butter. sugar and molasses. two eggs. four cups flour. one tablespoonful each cinnamon and ginger. four tablespoon- fmls brandy. one half nutmeg. one teaspoonful soda dissol'Ved in two er of cake batter in »the pan to the nkllng depth of two inches. then a spn . of fruit. again cake batter and fruit until all used; cake batter for top layer. e two hours in a moderate oven. each. cinmamon; cloves, allspicce, one half pound seeded and chopped raisins one quarter pound citron sliced. two teaspoonfuls baking powder. Cinnamon Rolls _â€"-One cup sweet milk lukewarm. one cup sugar. one yeast cake. dissolve in one cup water. one scant cup butter and lard mixed. three eggs. little salt, flour sufficient to roll. Let rise over night. in win- ter. knead down. roll out about. one inch thick. spread with butter, sprinkle with cinnamon and sugar. Make in a roll. out down in slices, put in a. pan and when light bake. Curried Eggsâ€"Peel and slice two good-sized onions. and brown them ter. Add one teaspoonful of curry powder and heaping tablespoonful of flour, and stir until smooth and thick. Simmer for 10 minutes; add six hard- boiled eggs. cut in quarters or thick slices and stand over hot water for 10 minutes ; then serve. THE DURHAM CHRONICLE ed, and her kitchen destroyed by bar- barians. The consecutive incursions of hordes of barbarous tribes and na- tions had put out at once the light of science and the fire of cookery. But the darkness of the world was not of long duration. The monksâ€" the much-abused and much mistaken monksâ€"fanned the embers of a nascent literature, and cherished the flame of a new cookery. The free cities of Italy; Genoa, Venice, Pisa, Florence, the com- mon mothers of poetry, painting, sculp- ture, and architecture, contemporane- ously revived the gastronomic taste. The Mediterranean and the Adriatic offered their dish, and the taste for table luxuries extended itself to the maritime towns and other cities of the peninsula, to Cadiz, Barcelona, St. Se- bastian, and Seville. Spain had the high honor of having furnished the first cookery book in any modern ton- gue. It is entitled “Libro de Cozino. compuesto por Ruberto de Nola." This work is exceedingly rare. The cookery professed at this epoch was no longer an imitation of the Greek or Roman kitchen, or of the insipid dishes and thick sauces of the Byzantine cooks. It was a new and improved and extend- ed science. It recognized the palate. stomach, and digestion of man. The opulent nobles of Italy, the rich mer- chant princes, charged with the af- fairs and commissions of EurOpe and Asia, the heads of the churchâ€"bishops. cardinals, and popesâ€"now cultivated and encouraged the culinary art. \Vhile Italy had made this progress. France, the nurse of modern cooks, was in a state of barbarism, from which she was raised by the Italian wars un- der Charles VIII. and Louis XII. The Gauls learned a more refined cook- ery at the seige of Naples, as the Cos- sacks did, some hundreds of years lat- er, in the Champs Elysees of Paris. It was under Henry 111., about 1580, that the delicacies of the Italian table were introduced at Paris. The sister arts of design and drawing were now called into requisition to decorate dishes and dinner-tables. How great was the progress in the short space of 150 years may be inferred from an edict of Char- les VI., which forbade to his liege sub- jects a dinner consisting of more than two dishes with the soup; “Nemo aud- eat dare praeter duo fercula cum pot- aBio." At this period, the dinner hour was ten o'clock in the morning. while the supper was served at four. were among the grand epochs of French cookery. A book called “The Queen’s Closet Opened," published in 1662. is the first English cookery book. Some of the dishes in this book maintain their popularity to the present dayâ€"as. for instance, chicken and pigeon pie, boiled rump of beef and potted veni- son; but others have wholly passed awayâ€"as, for example, a baked red deer, a capon larded with lemons, a steak pie with a French pudding in it, a salet of smelts, flounders, or plaice, with garlic and mustard. an olive pie. and dressed snails. Some insight in- to the cookery of 1754 may be obtained from the pages of the “Connoisseur." In London. at “Dolly’s" and “Horsâ€" man’s" beetsteaks were eaten with gill ' and behind the ‘Change, a man worth a plum used to order a tw0penny mess of broth with a boiled chap in it. half-penny roll. he would wrap it up in his check handherchief, and carry it away for the morrow's dinner. The first regular cookery book pub- lished in France was, we believe, print- ed at Rouen in 1692. It was the pro- duction of the Sieur de la Varranner. esquire of the kitchen of M. d'Uxelles. It is dedicated to MM. Louis Chalon du Bled, Marquis d'Uxelles and of Cormar- tin. He expatiates on the thousand- and-one vegetables and other "vic- tual" which people know not how to dress with honor and contentment; and he then exclaims that, as France has borne off the bell from all other nations in courtesy and bienseance. it is only right and proper that she should be no less esteemed for her po- lite and delicate manner of living. The first edition of that remarkable cook- ery book, the “Dons de Comus," appear- ed about 1740, and is in every respect a superior work to the droll production just_ mentioned. ltl‘was composed by A LITTLE GREEN. The girl who expressed so much sympathy for the poor farmer because of his cold job harvesting his winter wheat is equal in agricultural know. ledge to the one who expressed ade- sire to see 8. held of tobacco when it ' plugging out. But the dam- so! who asked which cow gave the J “UV any-a Vâ€"V--V“V M Marin. cook of the Duchesse de Chaulnes. The cookery of France at this epoch, and indeed from the time of Louis XIV., was distinguished by luxury and sumptuousness, but ao- oording to Careme. was wanting in de- licate sensualism. They ate well in- deed. at the court. says the professor of the culinary art; but the rich citi- zens. the men of letters. the artists. “were only in the course of learning to dine. drink, and laugh with conven- ance." _ . fl" 9 October 20, 1898 ‘She ain’t here, nurse; leastways, I can't see her.” I pointed to her bed, but he shook his head and looked round for her. I gazed at the man in blank- amazement, and then suddenly it all dawned upon me, and I had much ado not to laugh aloud. The gypsy tramp did not recognize his tanned and weather-beaten fellow-wayfarer in the bonnie clean woman with neatly brush- ed hair who looked so bright and cheery in her scarlet bed-jacket; and his face was aperfect picture when I led him up to her bed. She recognized him. however, and, appreciating the transformation we had made in her appearance, entered heartily into the joke. 1‘..ch Ivy a Nurse In one «of London‘s “PRC Iospluls. Extremely friendly and pleasing “'9"? were gypsies, and had been tramplng tpe relations of one (3011910- They The daiiy care and good food had wrought a change in the woman which we, seeing her constantly, had not marked, but which seemed to disguise her to her husband. -"“trâ€"‘-' â€"â€"v the country, sleeping anywhere they could. many anight beneath the open sky. The wife had broken her leg and had been brought to the hospital. A wiry little body she was, full of energy, and brown as a .berry. Her dress was of the usual tramp order, gather- ed from many a source and presenting a somewhat travelâ€"stained appearance. On visiting day her husband came to see her. Itold him which was her bed, and sent him over to her and paid no more attention to him. A minute or so afterwards he was back at my elbow. “Well, what do you want? Why aren't you trying to comfort your wife f" ‘ Another episode, I remember, would have been amusing if the humor hadn’t been so close to tragedy. One of our patients, a woman, was about to be dis- charged as recovered. She was an act- ress, and had been “made up" agood deal when she was first admitted to the hospital. Her hair was dyed, and the blush on her cleeks was not due to youth and health. Of course during her stay with us, she had been without any such artificial aids to youthful ap- pearance. She had been handsome, but. Time had long been her enemy, and there were inevitable wrinkles about the eyes and mouth. Just before leav- ing us she seemed very depressed, and one day she confided in me. She would have to seek an engagement, imme- diately she left the hospital. “But look at me." she said. “My face is an old woman's; no one would engage me as I amt" And then her trouble came out. “I must ‘make up,’ if I am to get on at all, and I have no money to. get the preparations." I couldn’t feel it in my heart to scoff at the poor wo- man. Few of us can face the on- slaughts of old age unmoved, and some of us cannot afford to suffer the ra- vages of time to betray themselves. The woman's story got to the ears of some of the medical students, and it caught their sympathies. With char- acteristic kindliness they took the mat- ter up, and the result of a “whip round” among doctors and students enabled the woman to leave the hos- pital with enough money, not only to procure her desired youth, but to equip her in a more substantial man- ner for renewing life's battle. In fact, she did make up before leaVing our hos- pital care, and not a few of us have since had the delight of seeing her on the boards, as bright and vivacious as if she knew only half her tale of years. N. G., J. MeKechnie. Cash Svsten SOME HOSPITAL STORIES. 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 For transicn.’ advertixcme n q 8 :mte, mmnsmc 2 ;: line for the fir. t inwmou , EARS . . . line each fdbSCQUCIN. xxx:er23mâ€"n1in.~. on measure. Professional cards, rut exceeding one in :h $4.00 ptr annum. Advcrniwmcx ts “imum specific directions will)» published till forbid atn ! ch: w cd ac- cordingly '1 ransicnt notic t5-â€"" Lox " “ l u 22 ..«1 " For Sale,' eta-~50 cents for first inscrtiO... 25 cc-us for each subaquent Insertion. The Chronice Contains . . THE JOB : : ls completely stocked with DEPARTHENT all NEW TYPE, thus af- fording facilities {or turning out First-class "rr""‘“ 'â€" 1! All adverticc nevus, to ensure insertion in cunem week2 should be brought in not lat; than 1 UhaLAt morning. _ .-_-. i_._,._ - __ sunscalp‘non THE CHRONICLI. win he he": to any address, free of postage, for Shoo pen “AIES . .0. . year, payable in advance-“.50 may be charged if not. so pand. The date to which every subscripnon us find is denoted by the number or the address labeI. 0 paper disc mtinued un‘il all (men. are paid, except at the omiun of the pruprie:or. IS PUBLISHED IVERY THURODAY HORNIIO IT TIA. “MIDI! "II?!“ «can, W m DURHAM, ONT. UV. Vâ€"v v-- w‘vâ€"vâ€"‘z‘Uv' -- ---- AH advertisements ordered by strangers.. ast be p:. id ior In advance. Contract rates for yearly advertisements furnished on application to the office. __ A-‘ O O O Each week an epitome of the world’s news, articles on the household and farm, and serials by the most popular authors. Its Local News Is Complete and market reports accurate. .Bone and-cartilage enter so large- ly into the structure of the nose and determine its characteristics that it un- dergoes little perceptible change, as a rule, with the lapse of years. The brow becomes wrinkled and crows’ feet gather round the eyes, which them- selves gradually grow dim as time rolls on; cheeks lose their bloom, which cos- metics cannot replace, and lips their fullness and color. The chin, dimpled in youth, deve10ps angularities or glo- bularities, as the case ’may be, and the eyebrows become heavy with the crop of many years’ growth. 'The nose shows no mark comparable with these fam- iliar facial indications of the approach of old age, and practically enjoys im- munity from the ravages which time makes on the other features of the face. THE mum flHflflNlflLE The fight was ail over in aminute. said the witness. W’y, it was all done as quick as a ole married man kissin' his vwife. goodâ€"bye. THE NOSE AGES LAST. Em'ron Axn‘l‘normn'mn. S‘VIFT.