■^'^■^m 
 
CORNELL UNIVERSITY LIBRARY 
 
 924 085 803 793 
 
 ALBERT R. MANN LIBRARY 
 Cornell University 
 
 Gift of 
 Thomas Bass 
 
 
 
 
 /-^l ;^ - 
 
 tr^^^^ 
 
 
 
 From Home Bakings, by Edna Evans 
 San Francisco. 1912. 
 
 
COPYR IGHTED 
 
 AND 
 
 Published By DR.J.C.AYER^CO.,Lowell,Mass 
 
AVER'S CHERRY PECTORAL 
 
 Leads all remedies for the cure of Colds, Coughs, Asthma, Bronchitis, 
 Croup, Sore Throat, and Whooping Cough. If taken 
 in season, it arrests the progress of Consumption ; and 
 even in the later stages, it relieves the more distressing 
 symptoms. To remove hoarseness and give flexibility 
 I and strength to the vocal organs, Ayer's Cherry Pecto- 
 ral is favored by singers, actors, preachers, teachers, 
 and public speakers. It is pleasant to the taste, pro- 
 motes expectoration, soothes the inflamed membrane, 
 and induces repose. Ko household should be without 
 Ayer's Cherry Pectoral. Its prompt use has saved in- 
 numerable lives. It is in every sense An Emergency 
 Medicine. 
 
 AYER'S SARSAPARILLA 
 
 Is everywhere known as the Superior Blood-purifler. It is superior 
 in its combination of the best vegetable tonic - alteratives — 
 superior in strength, purity, and proportion, and superior in the 
 thoroughness with which it expels from the blood all trace 
 of acid, poison, or impurity. For Scrofula and Scrofulous Dis- 
 eases, including Catarrh and Consumption, Ayer's Sarsaparilla 
 is the specific ; also for Boils, Sores, Kidney Diseases, and 
 Rheumatism. Being the best Spring Medicine, it removes that 
 tired feeling, and makes the,we&,k strong. For. nearly half a 
 century this standard blood medicine has been everywhere 
 recommended by leading physicians. It has cured others and 
 will cure you. 
 
 AYER'S HAIR VIGOR 
 
 Removes Dandruff, heals Itching Humors in the Scalp, and supplies 
 nourishment and vitality to the hair-roots. It restores the 
 color of youth to hair which has faded or become gray ; it pre- 
 vents the hair from falling out, promotes a new and natural 
 growth, and is pronounced by all who use it to be the best and 
 most economical hair-dressing ever prepared. Ayer's Hair 
 Vigor is indispensable to all who have a due regard for their 
 ' personal appearance. No other preparation of the kind has 
 maintained such a lasting and general popularity. 
 
 AYER'S CATHARTIC PILLS 
 
 Are the best and most popular as a remedy for Constipation, Dys- 
 pepsia, Bilious Attacks, Sick Headache, Piles, and all 
 derangements of the stomach, liver, and bowels. They 
 cleanse the intestines of all effete and irritating sub- 
 stances, and are recommended by the Profession for 
 family and general use. Every dose effective. 
 
 Prepared by Dr. J. C. AITEB & CO., I.owell, Mass., XT. S. A. 
 
Ayer's Preserve Book. ^"^^ 
 
 li^2> 
 
 Shall we buy our canned fruits, preserves, jellies, catsups, and picldes, or prepare 
 them ourselves ? This is a question which the average houselieeper may answer with- 
 out hesitation, when she finds that by good management during the fruit season, she 
 can prepare at home a store of better things tlian she can buy ; and the woman who is 
 slvilled in the art of canning, preserving, and jelly-malcing is tlie envy of houselceepers. 
 In order tliat all may Icnow the latest and best methods of preparing fruit, Ayeb'3 
 Preserve Book has been written expressly for us by a well-known housekeeper and 
 authority on culinary matters. 
 
 CANNING AND PRESERVING. 
 
 Since\ the introduction of canned goods, 
 and the use of glass jars with air-tiglit 
 covers, the old-fashioned preserves are 
 seldom seen, and stone jars are relegated to 
 some other purpose. Tin cans are used at 
 canning factories, but seldom by house- 
 keepers. All kinds of fruit, whether pre- 
 pared with much or little sugar, or in sweet 
 or sour pickle, are now sealed in glass jars, 
 and the term "canning" is applied some- 
 what Indiscriminately. Generally speaking, 
 "preserving" means the cooking of fruits in 
 an equal weight of sugar, and long enough 
 for the fruit to keep without being air-tight ; 
 while "canning" may be done with little or 
 no sugar, and with just enough coolcing to 
 thoroughly heat the fruit, but the air must 
 be excluded. The preparation of the fruit 
 for these two forms is similar, and the same 
 general directions will apply to each process. 
 
 Tlie first step in this business is to pro- 
 vide the necessary utensils, and the list 
 given here will be equally useful in either 
 branch of the work, preserving, pickling, or 
 jelly-making. 
 
 Needful Articles. 
 
 These are, granite or poroelain-Iined ket- 
 tles, or stew-pans, with bales, or liandles, 
 and lips, for convenience in pouring. They 
 should be broad and shallow, that consider- 
 able surface may be exposed to the heat. 
 It is well to have one holding six or eight 
 quarts ; but, for nearly all purposes, the two- 
 quart size is large enough; and if you can 
 afford to have several, they will be very 
 convenient. 
 
 Of large bowls and platters, every house- 
 keeper usually has a sufficient number ; but 
 there are many women who never think to 
 provide themselves with a small, sharp- 
 pointed knife, for paring. One made of the 
 best steel, if kept sliarp and bright, answers 
 very well; but the better way is to have 
 a silver-plated fruit-knife ground down to 
 a fine edge, and kept expressly for fruit- 
 paring. 
 
 Other needful articles are, wooden spoons, 
 some of them with slots, or perforations, 
 a wire spoon, silver spoons large and small, 
 a silver nut-pick, or skewer, scales for 
 weighing, a hair sieve, a bright ti>i strainer, 
 like a squash-strainer, but with finer meshes, 
 a colander, a wooden masher, and a plenti- 
 ful supply of cheese-cloth, both fine and 
 coarse, and find cotton -and -wool flannel. 
 Provide yourself witli two sizes of jelly- 
 tumblers, and the best glass jars witli perfect 
 fitting covers, and an extra supply of rubbers. 
 The pint-size jar is the best for nearly every- 
 thing, but be careful to select those which 
 have large tops. A few, holding two quarts, 
 will be useful for large whole fruit. A large- 
 mouthed funnel will help greatly in filling 
 the jars. 
 
 Special Preparation. 
 
 Tlie special preparation which each fruit 
 needs, is given under eacli recipe, and the 
 only directions equally applicable to every 
 fruit, are these: Observe the utmost cleanli- 
 ness in every part of the work, both of the 
 hands, the utensils, and the fruit. Avoid 
 anything which will tend to change the color 
 
 AVER'S SARSAPAKIIiIiA cures others, will cure yau. 
 
FOR PUKIFYING THE BLOOD. 
 
 PURE BLOOD 
 
 Is as necessary to perlect healtli as sunshine 
 is essential to warmtli and liglit. Witli pure 
 blood to supply and nourish the body, energy, 
 
 AYER'S _ 
 
 m 
 
 HAS CURED OTHERS 
 WILL CURE YOU - 
 
 ambition, enthusiasm, a clear skin, a ruddy 
 cheek, a bright eye, the flush of youth, and 
 the courage for the duties of each day are 
 always present. There can be no health if 
 the blood is impure. 
 
 The common feature of impurity iu the 
 blood, the one most to be dreaded, is scrofu- 
 la. This is one of the most terrible of all 
 diseases, and, while it may not fully develop 
 in the person with whom it originates, its 
 ravages are appalling when transmitted to 
 posterity. 
 
 Scrofula 
 usually presents itself in the form of angry 
 and inflamed swellings, virulent sores, loath- 
 some ulcers, and painful tumors ; it causes 
 emaciation, renders life a burden, and, in 
 a majority of cases, unless properly treated, 
 ends in consumption. The only proper treat- 
 ment for scrofula is to thoroughly purify 
 and invigorate the blood, eradicate every 
 trace of poison from the system, and re- 
 store to it the element that healthfully re- 
 pairs the constant and natural waste of the 
 tissues. This treatment can be best accom- 
 plished by the use of Ayer's Sarsaparilla. 
 This medicine acts immediately upon the 
 blood, purifying, vitalizing, and enriching it, 
 as no other remedy can. It expels from the 
 
 life-current all poisonous and useless mat- 
 ter, restores healthful action to tissues, 
 nerves, organs, and glands, and in all that 
 goes to invigorate and build up the system 
 weakened by disease and pain, Ayer's Sar- 
 saparilla is superior to all pother remedies. 
 It is superior because it has for its base, 
 the true Honduras Sarsaparilla root; be- 
 cause the other ingredients which enter 
 into its composition are of the highest grade 
 procurable ; and because each ingredient is 
 known to have a specific value iu the treat- 
 ment of scrofula. It IS superior In com- 
 bination, proportion, appearance, taste, and 
 effect. It has cured others and will cure you. 
 
 " For many years I was laid up with scrof- 
 ul!i, no treatment being of any benefit. At 
 length I was recommended to give Ayer's 
 Sarsaparilla a trial. I did so, and after 
 using about a dozen bottles, was restored to 
 perfect health."— James Petsy, Mine Boss, 
 Breckenridge Coal Co., (Lim.), Victoria, Ky. 
 
 "For several montlis I was troubled with 
 scrofulous eruptions over the whole body. 
 My appetite was poor, and my system so 
 prostrated that I was 
 
 Unable to Work. 
 
 After trying a variety of remedies in vain, 
 I resolved to take A,yer's Sarsaparilla, and 
 with such good effect that less than two 
 bottles removed the scrofulous eruptions and 
 restored my health and strength. The rapid- ' 
 ity of the cure astonished me, as I expected 
 the process to be tedious." — Frederico M. 
 Fernandez, Villa Nova de Gaya, Portugal. 
 
 "I was, for a long time, afdicted with 
 scrofulous running sores, which at last be- 
 came so bad, the doctors advised amputating 
 one of my legs to save my life. I began . 
 taking Ayer's Sarsaparilla and soon saw an 
 improvement. After using about two dozen 
 bottles, the sores were healed. I continued 
 to take a few bottles each year, for my 
 blood, and am no longer troubled with sores. 
 I have tried other reputed blood-puriflers, 
 but none does so much good as Ayer's Sar- 
 saparilla."—!). A. Eobinson, Neal, Kans. 
 
 " When a boy I was troujjled witli a blood 
 disease which manifested itself in sores on > 
 the legs. Ayer's Sarsaparilla being recom- 
 mended, I took a number of bottles, and 
 was cured. I have never had a recurrence 
 of the complaint."— J. C. Tliompson, Lowell, 
 Mass. 
 
 AYER'S HAIR VIGOR — best for the Toilet. 
 
ATER'S PRESERVE BOOK. 
 
 3 
 
 or lessen the flavor of the fruit, such as tin, 
 iron, or brass utensils, or any undue exposure 
 of the pared fruit to the air. Use only sound 
 fruit, and as soon after gathering as possible. 
 Use pure granulated sugar, free from any 
 bluish tinge, the purest spie'es", a,nd the best 
 cider vinegar. 
 
 Clean and seald the jars and their covers. 
 Even if cleansed when put away, tliey 
 ' should be scalded just before using. See 
 tliat each one is in perfect' condition, and 
 that the rubbers fit perfectly. Use new 
 rubbers every season. Stand the jars in a 
 shallow pan of water on the back of the 
 range, where the water will keep hot. It 
 the fruit is to be cooked in water first, have 
 a pan of water on boiling. Pare only enough 
 to make one pound or fill one jar, then 
 weigh, if necessary, and drop at once into 
 the boiling water. Go on with the paring, 
 covering the pared fruit with an old wet 
 napliiu to exclude the air, at the same time 
 watching the fruit in tlie pan. Take out 
 each piece as soon as soft, and put it on 
 a large plate. Do not pile one piece on 
 another, for the lower ones would be crushed. 
 When all the fruit is cooked, strain this 
 water and use it for the syrup. In that 
 way, none of the flavor is lost. Boil the 
 syrup and remove the scum. If the fruit is 
 to be cooked again in the syrup, put it in 
 carefully and boil according to directions in 
 that special recipe. When ready to fill tlie 
 jars, see that the water in the pan is hot 
 and the jars hot. Draw the preserving ket- 
 tle close to the pan of jars, put the^ funnel 
 in the jar, and with a silver nut-pick, or 
 spoon, or fork, or wire spoon, put each piece 
 in the jai's, so that the best part of it will 
 be next to the glass.' Fruit, like pears and 
 peaches cut in halves, must be arranged so 
 the syrup will fill Mw hollow places. 
 
 Small Fruit and Berries 
 
 should be taken up with a skimmer. Fill 
 tlie jars nearly full, then pour in the syrup 
 witli a teacup. Eun a silver knife or spoon- 
 handle round the inside and up and down 
 the jar, to let any bubbles of air escape ; 
 then wipe off the top, put on the rul)ber, fill 
 to overflowing with boiling syrup, put on the 
 cap and screw it down, being careful to see 
 that the rubber Ijears evenly on tlie glass. 
 Bemove from the water and invert on the 
 table. As the jars -cool, the caps will hear 
 
 screwing down a trifle. The next morning 
 examine the Jars to see if there be leak" 
 age. If the covers are tight, label the Jars 
 with name and date, wrap each in paper, 
 and put away in a cool, dry, dark place. 
 Examine again after a week, an^ if the 
 covers are d^ tight, scald, and use at once, 
 or boil down for marmalade. A little mould 
 or foam on the top is not always an un- 
 favorable indication, if the cover is tight. 
 
 Canned Baked-Apple Sauce. 
 
 Fill a large bean-pot with sour apples, 
 pared, quartered, and cored, Sprinkle over 
 them about half a cup of sugar for a quart of 
 apples. Add one cup of water, cover close- 
 ly, and bake several hours in a moderate 
 oven. When red, take out the apple and 
 put it into hot glass jars, drain off the syrup 
 and let it boil up once, then fill the jars with 
 syrup, and seal. Hard winter pears are 
 good, prepared In the same way. 
 
 Preserved Apples. 
 
 For six pounds of apples, use three pounds 
 'of granulated sugar. Pare, quarter, and 
 core the apples, and boil the skins in water 
 enough to cover. Sprinkle the sugar over 
 the apples dry, and let them stand until the 
 sugar is dissolved. Then strain the water 
 from the skins and pour it boiling hot over 
 the apples. Let them stand until cold, then 
 heat and pour the water again over the 
 apples to harden' them. Do this several 
 times, and then put all over the fire, add 
 the grated rind and juice of one lemon, or 
 orange, and cook slowly until the apple 
 seems clear. 
 
 Barberry Sauce with Sweet Apple. 
 
 Half a pecic of barberries, two quarts of 
 molasses, one peck of sweet apples. Pick 
 over tlie barberries, to remove the stems 
 and leaves ; wash them, and put on to boll . 
 with water eijough to float them. Add the 
 molasses, and cook until the berries are 
 tender. Wliile these are cooking, pare, quar- 
 ter, and core the apples. Skim out the bar- 
 berries; and cook the apples in the syrup, as 
 many as can be cooked conveniently. ,When 
 tender, put them into the jar with the ber- 
 ries, and boil the syrup down until it is thick. 
 Pour it over the fruit, 'and the next morning 
 heat all togetlier again, and put away in a 
 large stone jar. Scald it occasionally, and 
 it will keep without sealing. 
 
 AYEK'8 PIIjLS— every dose effective. 
 
TO AID DIGESTION. 
 
 THE BEST COOK 
 
 "Will fail to furmsli uS' with an acceptable 
 dish il we haye no appetite ; but with a good 
 appetite, any dish is welcome. "Hunger is 
 the cook's best 
 friend." All who 
 suffer from loss of 
 appetite or any de- 
 rangement of the 
 digestive organs, 
 find relief, and a 
 radical, permanent 
 cure in the use of 
 Ayer's Sarsapa- 
 rilla. Wilh pure 
 blood to move 
 the machinery of 
 life, evej-y fimd- 
 tion of the body gains in tone, strength, 
 and energy, the alimentary canal being the 
 first to experience the benefit. 
 
 "My wife suffered severely, for a long 
 time, from dyspepsia. Being induced to try 
 Ayer's Sarsaparilla for the complaint, she_ 
 took ten bottles, and now her 
 
 Digestion is Excellent, 
 
 and she can eat a good meal, something 
 she had not done before for years." — G. W. 
 Kobinett, P. M., Flag Pond, Va. 
 
 " During the summer and fall of 1887 I 
 was troubled very seriously with dyspepsia. 
 Knowing the high standing of your medi- 
 cines, I decided to try what Ayer's Sarsapa^ 
 rilla could do for me. It has helped me 
 wonderfully. — J. E. Williams, Delana, III. 
 
 " For several years I was a great sufferer 
 from dyspepsia. I tried all kinds of reme- 
 dies, without avail, until, by the advice of a 
 friend, I began to take Ayer's Sarsaparilla 
 and Ayer's Pills. I soon felt the benefit of 
 this treatment. In three months I was com- 
 pletely cured of the complaint that afflicted 
 me so long, and from which I had but little 
 hopes of recovery."— Mrs. Mary Rielle, Lit- 
 tle Canada, Ware, Mass. • 
 
 " Last spring, my little girl, five years old, 
 was sick. She could eat nothing, and was 
 all run down. I commenced giving Ayer's 
 Sarsaparilla, and in three days she began to 
 improve. We noticed that she gained stead- 
 ily, and by the time she had taken one bottle 
 she was as well as ever. I recommend 
 Ayer's Sarsaparilla as the best of blood- 
 purifiers."— E. S. Gage, Waterloo, N. H. 
 
 " I can say a good word for Ayer's Sarsa- 
 parilla. Some two years ago I was suffering 
 from loss of appetite and debility, the result 
 of liver disease. After having tried various 
 remedies and several physicians, without' 
 receiving any benefit, I was induced to take 
 Ayer's . Sarsaparilla. The first bottle pro- 
 duced a marked change, and the second and 
 third accomplished so much that I feel like 
 
 A New Man. 
 
 I have, since that time, taken about one 
 bottle every year, and had no recurrence 
 of the trouble."— William E. Way, East 
 Lempster, N. H. 
 
 " For a longtime I was afflicted with dys- 
 pepsia, having very little appetite and being 
 distressed by nearly everything I ate. A 
 druggist recommended a trial of Ayer's Sar- 
 saparilla, of which I am now taking my 
 fourth bottle. The medicine helped me at 
 once, and has continued to benefit me. I 
 can honestly recommend Ayer's 'Sarsaparilla 
 as a great remedy for indigestion."— Charles 
 G. Maxter, Farmington, Maine. 
 
 "About a year agQ I was greatly troubled 
 with Indigestion, and suffered fronj head- 
 ache, and terrible pains in my stomach. I 
 consulted a physician, who prescribed vari- 
 ous remedies, but all to no purpose. My 
 afflictions seemed to multiply. I became 
 worse instead of better, and was compelled 
 to give up work. A friend finally advised 
 me to try Ayer's Sarsaparilla. I purchased 
 a bottle, took it according to directions, and 
 soon had the satisfaction of knowing that 
 my health was improving. After takiiig 
 two bottles of this medicine, I was able to 
 resume work. My 
 
 Appetite Returned, 
 
 my food digested well, I was free from head- 
 ache, and to-day I am tvell and strong as 
 ever."— Pierre Dub^, Holyoke, Mass. 
 
 "Aliouta year ago, after carrying on my 
 business of dressmaking for some years, I 
 found myself in failing health. I suffered 
 indescribably from, stomach trouble, blood 
 disorder, and various weaknesses, and al- 
 most despaired of relief. Thinking Ayer's 
 Sarsaparilla might possibly benefit me, I be- 
 gan taking it, and am pleased to state that 
 a few bottles wrought an entire change in 
 my condition. My health has been restored 
 by its use.7— Mary A. Garland, 1407 Michi- 
 gan ave., Chicago, 111. 
 
 AYER'S SARSAPAKILLA— the best Spring Medicine; 
 
AYER'S PEESERVE BOOK. 
 
 Canned Blackberries. 
 
 Allow one cup o£ sugar and one-half cup 
 of water.to each quart of blackberries. Boil 
 and skim the syrup, then add the berries, as 
 many as will cover the surface, cook slowly 
 ten minutes ; then skim them out, and add 
 others until all are cooked. Put all back 
 into the kettle, let them boil up once, then 
 pour quickly into the jars, and seal imme- 
 diately. 
 
 Canned Blueberries. 
 
 Pick ovef and wash the berries, stew them 
 in their own juice with, perhaps, a little 
 water at first, to keep tlie lower ones from 
 sticking. When all are swollen and well 
 cooked, turn them at once into the hot jars, 
 and seal. They will keep without sugar, 
 and are nice for pies. If preferred sweet, 
 add half a cup of sugar to a quart of berries. 
 Swampberries will require a cupful of sugar 
 to a quart. 
 
 Canned Cherries. 
 
 < Pick over tlie cherries caref\illy, to make 
 sure there are no wormy ones. Allow one 
 cup of sugar to each jar of fruit. Put the 
 cherries and sugar in layers in the jars until 
 nearly full. Arrange the jars in a boiler, 
 with straw or sticks in the bottom. Put in 
 water enough to come nearly to the top of 
 the jars. Cover the jars, but do not put on 
 the rubbers. Let the water boil until the 
 sugar in the jars has melted and formed a 
 clear syrup. Meanwhile, have more syrup 
 boiling in another pan,, and when the fruit is 
 ready, take out the jars, one at a time, fill 
 with this syrup, and seal quickly. 
 
 Preserved Cherries. 
 
 Stone the cherries, saving all the juice. 
 Weigh, and to each pound allow three-quar- 
 ters of a pound of sugar, unless the cherries 
 are very sour, when a pound will be required. 
 Put the chen-ies into the preserving kettle, 
 covering with the sugar, and stand aside for 
 three or four hours. Then bring to a boil, 
 skim, and simmer till the cherries are clear. 
 Pour into the jars, and seal. 
 
 Currants and Berries Canned 
 without Cooking. 
 
 Allow one quart of granulated sugar to 
 one of fruit. Mash them together, a few at 
 a time, taking care that evei-y berry is 
 mashed, or they will not keep. Fill the jars 
 to overflowing, shaking down each layer 
 
 firmly; screw the covers 'on tightly as pos- 
 sible. They will keep indefinitely. Currants 
 prepared in this way are delicious eaten 
 with meat, and the seeds are not hardened 
 as in stewed currants. 
 
 Crape Preserve. 
 
 Pick over and wash the grapes. Slip the 
 pulp from the skin, cook the skins in water 
 to cover, in one kettle, and the pulp in its 
 own juice in another, until soft and free 
 from seeds. Then rub the pulp through a 
 hair sieve, or puree-strainer, and when the 
 skins have boiled nearly dry, add them to 
 the pulp. Measure, and allow an equal 
 measure of sugar. Put the fruit on to boil, 
 and cook twenty minutes, stirring often; 
 then add one-fourth of the sugar, boil five 
 minutes, add another portion, boil again, 
 and, when all the sugar is used, cook until 
 the skins are soft. Turn into small jars. 
 
 Canned Peaches. No. I . 
 
 Pare the peach'es, and cut in halves, or 
 leave them whole, as you prefer. Allow one . 
 cup of sugar to one pint of water. Boil, and 
 skim. Put in as many peaches as will cover 
 the bottom of the kettle, and let them boil 
 up once. Take out with a silver fork, or 
 wire spoon, and pack them neatly in the 
 jars. Fill up with the boiling syrup, and 
 seal. If the peaches are hard, drop them as 
 you pare them into boiling water, and cook 
 carefully until nearly tender, then take out 
 onto large plates, being careful to keep the 
 pieces separate ; then, when all are cooked, 
 put them into the syrup, for a few minutes. 
 
 Canned Peaches. No. 2. 
 
 Select peaches that are ripe and not too 
 soft. Pare, halye, and weigh the fruit, and 
 allow six ounces of sugar to each pound of 
 fruit. Put the sugar, with just water enough 
 to dissolve it, over the fire. Skim as it boils, 
 then put in the peaches, a few at a time, and 
 as soon as they are well scalded, take out 
 carefully, drain, and pack in the jars, filling 
 nearly full. Strain the syrup, boil again, 
 and then fill the jars. Kun the handle of a 
 silver spoon down the inside of the jar to 
 let any bubbles escape, and then seal 
 quickly. 
 
 Preserved Peaches. No. I. 
 
 Take the skins from the peaches (which 
 should be not quite ripe), by putting them lu- 
 
 AYER'S CHERRY PECTORAL strengthens the Voice. 
 
FOR COLDS AKD COUGHS. 
 
 THROAT AND LUNG 
 TROUBLES 
 
 Ate always more "Bi' less prevalent. No 
 person is exempt^ all Being liable to at- 
 tack. The most common of these Com- 
 plaints are coughs, 
 sore throat, croup, 
 and bronchitis. A 
 eoligh is simply Na^ 
 ture's effort to re- 
 move Something that 
 
 I irritates the lungs or 
 ,' throat. Wlieh the 
 cough arises from 
 mucus, or phlegm, 
 obstructing the air- 
 ^ passages, assistance should be given the 
 effort by the Use of ah expectorant. When, 
 on the Dtlier hand, the cough results from 
 soWhess, or inflammation of the threat or 
 bronchial tubes, the inclination Should be 
 checked by the use of an anodyne. The 
 medicine which best answers either purpose 
 Is Ayer's Cherry tectoral, the smaller doses 
 being anodyne and the larger ones expecto- 
 rant. With tills remedy, therefore, any 
 ordinary cough can be speedily controlled, 
 relieved, and finally 
 
 Cured. 
 
 As a household medicine, Ayer's ChSMy 
 Pectoral is ihdiSpBnsable, its prompt use in 
 cases of croup and bronchitis haying saved 
 ■Innumerable lives. It is pleasahl to the 
 taste, and Children take it readily. U Used 
 in the eai'ly stages of consumption, this med- 
 icine checks the progress of the disease, re.- 
 lleves coughing, soothes tlie irritated mem- 
 brane, and induces repose. 
 
 " For years a confli-med skeptic as to the 
 merits of proprietary medicines, I was at 
 last converted by the uSe ol Ayer's Cherry 
 Pectoral. For montlis a bottle of this medi- 
 cine, of which I had come into possession 
 through the kindness of a friehd, remained 
 unopened in my closet, till one night I was 
 seized With a violent cold accompanied by 
 a racking Cough. Having none of my usual 
 remedies at hand, I thought of the Cherry 
 Pectoral, and determined to give it a trial. 
 The result was truly magical. Belief came 
 almost instantly, and after repeating the 
 dose, certainly no); more than half a dozen 
 times, I found myself thoroughly cured. 
 Subsequently my daughter was cured of a 
 
 severe cough by the use of the Chetry Pec- 
 toral! since which I have recommended tliis 
 preparation to all sufferers who come under 
 my notice."^ J, H. Ritchie, Commission 
 Agent, Kingston, South Australia. 
 
 C. J, Wooldridge, Wortham, Texas, says: 
 "One of my children had croup. The ease 
 was attended by out physician, and was sup» 
 posed to be well under control. One night' 
 I was startled by the child's hard breatlling, 
 and on going to it fouhd it strangling. It 
 had nearly ceased to breathe. , Eealizihg 
 that the little sufferer's 
 
 Alarming Condition 
 
 had become possible in spite of the medi- 
 cines it liad taken, I reasoned that such 
 remedies would be of no avail. Having 
 part of a botfle of Ayer's Cherry Peotoral in 
 the house, I gave the child three doses, at 
 short intervals, and anxiously waited re- 
 sults. From the moment the Pectoral was 
 given, the child's breathing grew, easier. 
 In a short time it Was sleeping quietly and 
 breathing naturally. The child is alive and 
 well to-day, and I do not hesitate to say that 
 Ayer's Cherry Pectoral saved its life." 
 
 " In the Winter of 1885 t took a severe Cold 
 While teaching school ; my voice became so 
 Weak at one time that it almost failed me. 
 Feeling very uneasy about myself, I consults 
 ed two good physicians ; but nothing they 
 prescribed was of any beneilt. On the recom- 
 mendation of Mr. J. J. Perry, wiio always 
 keeps your medicines on hand, I tried Ayer's 
 Clierry Peotoral. It gave immediate relief, 
 and one bottle cured me." — C. H. CheuniBg, 
 Spottsylvania C. H., Va. 
 
 "Somff years ago I took a violent cold 
 which settled 
 
 On nny Lungs. 
 
 I sought the aid of pliysicianS for a long 
 time, but kept growing worse. My case was 
 thought to be liopeless. Finally I -bouglit a 
 Bottle of Ayer's Cherry Pectoral and it 
 brought me out of my difficulty. I consider 
 that Ayer's Cherry Pectoral saved my life." 
 — C. N. Davis, Dealer in Hardware, &c., 
 Unadilla, Nebr. 
 
 "For three years I was trouBlad With 
 hoarseness, and could find no remedy until 
 I took Ayer's Cherry Pectoral, which cured 
 me in a few day3."-^S. Jos4 dos Campos, 
 Bio, Brazil. 
 
 AYEB'S SABSAPARILIiA cures lilver ComplaiutSk 
 
V 
 
 AYER'S PRESERVE BOOK. 
 
 to hot lye made from wood ashes ; alter being 
 in tlie lye {or a few minutes, throw them into 
 cold water, when the skins will slip off easily. 
 If the peaches are to be left whole, allow 
 three-quarters of a pound of sugar to each 
 pound of fruit; but it cut in halves before 
 weighing, then allow pound forpound. Make 
 a syrup of the sugar, and as little water as 
 possible. Boil the peaches in it until they 
 are fender and transparent; tiien take out 
 and put into tlie jars, and boil the syrup down 
 until thick and clear. Strain, and pour it 
 over the fruit, and seal at once. 
 
 Preserved Peaches. No. 2. 
 
 After paring, take the weight of the 
 peaches in sugar, and put them together in a 
 covered bowl, and let them remain over 
 night. In the morning, put them on to boil ; 
 simmer until tender and transparent. Then 
 skim, and seal as usual. 
 
 Canned Pineapple. 
 
 Pare flie pineapple, and carefully remove 
 the eyes with a sharp-pointed silver knife, 
 Either chop or grate the pineapple, or shred 
 It with X. fork, rejecting the core. Weigli, 
 and to every pound of fruit allow half a 
 pound of sugar, put all together in the pre- 
 serving kettle, bring quickly to boiling, skim, 
 and remove at once. Put into jars, and seal. 
 
 Preserved Pineapple. 
 
 Pare the pineapple, and carefully pick out 
 every particle of the eyes. A small, pointed, 
 silver knife is the best for this work. Either 
 pick off with a fork, or grate oil, the soft 
 part, rejecting the hard core. Weigh, and 
 allow three-quarters of a pound of sugar to 
 each pound of fruit. Put all together in the 
 preserving kettle, stir well, stand aside over 
 night. In the morning, bring to a boil, skim, 
 and cook sldwly half an hour. Pour it into 
 , jars, and seal. ' 
 
 Canned Plums. 
 
 Sweet plums require about half a pound of, 
 sugar, and sour plums from twelve to four- 
 teen ounces, to a pound of fruit. "Wash the 
 plums, and, if large, prick each one in sev- 
 eral places, to keep the skin from bursting. 
 If the plums are not very soft, and the skins 
 are tough, put them in a wire basket, a few 
 at a time, and plunge it into boiling water, 
 and then into cold water. The skins may 
 then be peeled o£E easily. Make the syrup 
 
 according to the acidity of your plums, 
 
 using as little water as possible. Boil and 
 skim it. Drop the fruit in carefully, cook 
 until tender, then drain, and put into jars. 
 Seal at once. 
 
 Preserved Plums. 
 
 Allow equal weight of sugar and plums. 
 Wash the fruit, and put it in a large bowl, or 
 jar. Make the syrup with as little water as 
 possible. Boil and skim it, then pour it over 
 the fruit. The next day, pom' off the syrup 
 and boil again. Eepeat this on another morn- 
 ing, and after the last time, turn the plums 
 and syrup Into the kettle, let it boil up quick- 
 ly, and then simmer about twenty minutes. 
 Pour into jars, and seal. 
 
 Preserved Quinces. 
 
 Wipe the quinces, cut them In quarters, 
 and remove the skins and cores. Weigh 
 them, and allow an equal weight of sugar. 
 Cover with cold water, and as soon as it 
 begins- to boil, put in a little of the sugar. 
 Do not stir them, but press them down 
 under the syrup, and remove the scum. 
 Add the sugar by degrees until it is all in the 
 kettle. Let them boil slowly until perfectly 
 tender and of good color. Drain them well 
 as you take them out, and pack in the Jars, 
 then fill up with boiling syrup, and seal. 
 The syrup that is left may be boiled longer, 
 then strained into glasses, and you will have 
 jelly. This is thought by many to be the 
 very best way of preserving quinces. 
 
 Canned Raspberries. 
 
 Select large, firm berries, and handle care- 
 fully to prevent mashing; weigh, and allow 
 quarter of a, pound of sugar to a pound of 
 fruit. Make a syrup of the sugar, using only 
 water enough to dissolve it. Bring the 
 syrup to a boil, skim, and put in the berries ; 
 boil fast three minutes. Put into jars, and 
 seal. 
 
 Raspberry Preserve. 
 
 Allow equal weight of sugar and fruit. 
 Pick over the fruit carefully, and lay aside 
 the largest and firmest berries. Mash the 
 remainder, and put on to boil for ten minutes, 
 tlien, squeeze them through a cheese-cloth; 
 put this liquid on to boil with the sugar, re- 
 move the scum, then put in the wliole ber- 
 ries ; let them boil up once, skim them out 
 into the jars, filling nearly full. Boll the 
 
 AYER'S HAIK VIGOR cleanses the Scalp. 
 
8 
 
 MAECH, APRIL, MAT. 
 
 IN THE SPRING. 
 
 _ The necessity o( taking a Spring Medicine 
 to remove the Impurities which have ac- 
 cumulated in the blood during the winter 
 months, and to 
 overcome the long 
 train of debilital^ 
 ing conditions re- 
 sulting from their 
 retention in the 
 life-current, should 
 be apparent to 
 every one. Unless 
 these impurities 
 are removed, the 
 system, with its re- 
 duced vitality, is 
 unprepared to 
 meet the additional 
 depressing influ- 
 ence of warmer 
 weather; hence it is that Debility, That 
 Tired Feeling, Languor, Loss of Appetite, 
 and the hundred and one other ills peculiar 
 to the Spring season prevail. 
 
 The beat medicine to correct these con- 
 ditions is Ayer's Sarsaparilla. It is Su- 
 PE:piOK to all others. It is Supekiok, be- 
 cause if promptly expels from the blood all 
 worn-out and impure matter, and supplies in 
 its place, the elements necessary to health 
 and strength. It is 
 
 Superior, 
 because it gives tone to the stomach, quickens 
 the appetite, aids digestion, and restores to 
 the whole system its natural force and vigoi;. 
 It is also SuPERioK, because it never fails to 
 give satisfaction, a dose of the same meas- 
 ure always having the ^ame value. Ayer's 
 Sarsaparilla is compounded from the true 
 Honduras sarsaparilla root,— the variety 
 richest in medicinal properties,— which be- 
 ing combined with yellpw dock — raised ex- 
 pressly for us — and other well-known tonic 
 and vegetable alteratives, forms a Superiok 
 preparation for all diseases originathig in 
 impure blood. Ayer's Sarsaparilla always 
 presents the same appearance and always 
 has the same iia,vor. 
 
 If you are troubled with biliousness, nerv- 
 ousness, constipation, disordered kidneys, 
 bad breath, furred tongue, night sweats, a 
 constant desire for rest, inability to fix the 
 mind for any length of'time upon any partic- 
 
 ular subject, if you suffer slight pains in tlie 
 muscular tissues, similar to rheumatism, 
 take Ayer's Sarsaparilla, the Superioh 
 medicine. It has cured others and will cure 
 you. 
 
 "Every spring for years I have had intol- 
 erable headaches, and total loss of energy, 
 so that the season which should be wel- 
 comed by me was a dread ; for as the warm, 
 pleasant days arrived, they brought to me 
 lassitude and pain. My druggist had known 
 me from childhood, and advised mo to take, 
 early in the spring, Ayer's Sarsaparilla. I 
 commenced using it in March, and have not 
 had, since then, the first symptom of head- 
 ache. 
 
 My Appetite is Splendid, ^ 
 
 and I perform my daily duties with a cheer- 
 fulness and energy that surprises myself. I 
 take pleasure in telling all my friends of the 
 merits of Ayer's Sarsaparilla, and the happy 
 results of its use." — Lizzie W. peVeau, 
 Brooklyn, N. Y. 
 
 "Every spring for the last nine years I 
 have been in the habit of taking Ayer's Sar- 
 saparilla, and I can truly say that I have 
 never used any medicine that did^e so 
 much good. I am convinced that it is the 
 best medicine of the kind in the market, and 
 recommend it to all in need of a reliable and 
 effective blood -purifier."- J. A. Shepard, 
 Proprietor of Shepard's Paragon Varnish, 
 246 Pearl St., New York City. 
 
 " For several years, in the spring months, 
 I used to be troubled with a drowsy, tired 
 feeling, and a dull pain in the small of my 
 back, so bad, at times, as to prevent my be- 
 ing able to walk, the least s.ndden motion 
 causing me severe distress. Occasionally, a 
 rash covered my body, the skin apparently 
 becoming thickened, accompanied by 
 
 Intense Itcliing. 
 
 Frequently, boils woiild break out on vari- 
 ous parts of my body. By the advice of a 
 friend and my family physician, I began 
 the use of Ayer's Sarsaparilla and continued 
 it till the poison in my system was com- 
 pletely eradicated. I believe that every- 
 body would be benefited by taking a bottle 
 or two of Ayer's Sarsaparilla during the 
 spring months. Its effect upon me was cer- 
 tainly phenomenal.'' — L. W. English, Mont- 
 gomery City, Mo. 
 
 AYER'S PILLS— the best Liver Medicine. 
 
AYER'S PRESERVE BOOK. 
 
 syrup down until there is atout enough to 
 fill the jars, then put the berries back and 
 boil up once more, fill the jars, and seal 
 quickly. 
 
 Strawberry preserve may be made in the 
 same manner. ■ 
 
 Canned Rhubarb. 
 
 Peel the rhubarb, and cut into three- 
 quarter-inch lengths. Weigh, and to every 
 pound allow half a pound of sugar. Make a 
 syrup of hall a pint ot water to two pounds 
 of sugar, let it boil, and skim. Put in the 
 rhubarb, and boil fast five minutes. Put in- 
 to jars, and seal. 
 
 Canned Strawberries. 
 
 The first berries picked from the vines are 
 tlie firmest and the finest flavored, and so 
 are better for canning than those gathered 
 later. Use only the largest and most perfect 
 ones. Allow two baskets to a quart jar. 
 Put halt a 'pound of granulated sugar and 
 two tablespoonfuls of water on to boil, and 
 boil until it begins to crystalize, then drop 
 in the fruit carefully, and just let it boil up 
 once. Then carefully skim out the fruit in- 
 to tlie jars, and fill to overflowing with the 
 boiling syrup. Seal as usual. Strawberries 
 done in this way keep their shape, flavor, 
 and color, and are preferred by those who 
 do not like them very sweet. 
 
 Canned Tomatoes. No. I. 
 
 Tomatoes should be canned in August, 
 when the fruit is In the best condition. It is 
 highly important that the fruit should be 
 perfectly sound, and not too ripe; for a 
 single spjft of'decay will contain a sufBcient 
 number of fei-ment-germs to spoil the entire 
 mass. 
 
 These are the most reliable methods : 
 
 Have a large kettle of rapidly -boiling 
 water on the stove. Wipe the tomatoes, fill 
 a wire basket with them, and plunge it into 
 the boiling water until the skins begin to 
 crack. Then plunge into cold water, and 
 remove the skins and the hard part under 
 the stem. 
 
 Mash thoroughly, and let them boil quick- 
 ly until perfectly soft, |but not enough to 
 evaporate all the liquid. Then season as 
 for the table. To every quart, allow one tea- 
 spoonful of salt, one salt-spoonful of pepper, 
 and half a cup of sugar. Cook five minutes 
 longer, then fill the jars almost full. Have 
 
 ready some butter, melted, strained, and 
 boiling hot, in the proportion of one table- 
 spoonful to every jar. Fill to the brhn with 
 the hot butter, and seal at once. Olive oil 
 may be used instead of butter. Wrap the 
 jars in paper, and keep in a darlc place. Ex- 
 amipe tlie jars after two weeks, and if any 
 of them show signs of ferment, turn out the 
 contents, and treat as directed in-iiiaking 
 catsup, which see. 
 
 Canned Tomatoes. No. 2. 
 
 Prepare as in the first recipe, but season 
 only with salt. Let them boil down until 
 quite thick, then fill the jars nearly full, add 
 boiling water to the brim, and seal at once. 
 Be careful that no seeds or pulp run over 
 the edge between the glass and the rubber. 
 Keep the jars wrapped in paper, in a cool 
 place. Use these only for soups and sauces. 
 
 Tomato Figs. 
 
 Allow half a pound of coJIee-sugar to every 
 pound of tomatoes. The yellow plum toma- 
 toes, or the very small and perfectly smooth 
 red ones are preferred for this method ot 
 preserving. Put the sugar on the stove wit^i 
 just water enough to melt it. As soon as it 
 boils, put the tomatoes in whole with the 
 skins on. Draw the kettle back where they 
 will simmer gently. Cook until transparent, 
 about two hours. Skim them out carefully, 
 and drain off all the syrup. Spread them on 
 platters to dry, in the sun, if possible. 
 Sprinkle a little sugar over them while dry- 
 ing, and the next day tiu-n them, and sprinkle 
 again with sugar. Do so tor two or three 
 days. When sufficiently dry, pack in boxes. 
 Seven pounds of tomatoes will make two 
 quarts of figs. 
 
 Creen Tomato Preserve. 
 
 To one pound of fruit use three-quarters of 
 a pound of granulated sugar. Allow one 
 sliced lemon to two pounds of truit, first tast- 
 ing the white of the lemon to be sure it is not 
 bitter. It letter, use the yellow rind, grated, 
 or shaved thin, and the juice. Put the sugar 
 on with just water enough to melt it, add the 
 tomato and lemon, and cook gently until the 
 tomato is tender and transparent. Cut the 
 tomatoes around in halves, and then quarter 
 the halves. This shape is preferable to 
 slices. This will keep without sealing, but it 
 is better to put it in small jars, as it is so rich 
 that only a little is wanted at a time. 
 
 AYER'S SARSAPA^ILLA— Concentrated, Effective. 
 
10 
 
 ERUPTIVE DISEASES. 
 
 PIMPLES AND BLOTCHES 
 
 Are blood impurities cropping to the sur- 
 face instead of passing away tlirough the 
 proper eliminating channels which, for some 
 reason, have become 
 sluggish and inoper- 
 ative. The specific 
 needed in such cases 
 is Ayer's Sarsapa- 
 rilla. Its effect is to 
 restore the normal 
 and regular func- 
 tions of these organs 
 and thereby expel 
 from the system, all 
 trace of acid, poison, 
 or impurity. 
 "I was troubled, for 
 a long time, with a 
 humor, which ap- 
 peared on my face in ugly pimples and 
 blotches. Ayer's Sarsaparilla cured me. I 
 consider it the best blood-purifler in the 
 world." — Charles H. Smith, North Crafts- 
 bury, Vt. 
 
 " No medicine could be better adapted to 
 cleanse the blood of Impurities which mani- 
 fest themselves on the skin by pimples, 
 blotches, and 
 
 Small Ulcers, 
 than Ayer's Sarsaparilla. I have used it for 
 that purpose with the most gratifying re- 
 results."— J. E. Eoseberry, Wharton,. Tex. 
 
 " I was troubled for years with boils and 
 pimples, but was entirely cured by the use 
 of Ayer's Sarsaparilla." — W. C. Minor, 
 Lloyds, Va. 
 
 M. Parker, Concord, Vt., writes: "My 
 face, for years, was covered with pimples 
 and humors, for which I could find no rem- 
 edy till I began to take Ayer's Sarsaparilla. 
 Three bottles of this great blood medicine 
 effected 'a thorough cure, and I can confi- 
 dently recommend it to all suffering from 
 similar complaints." 
 
 " 1 was afflicted with a skin disease for 
 about a year, but was entirely cured by 
 the use of Ayer's Sarsaparilla."- C. C. Bee, 
 P. M., Richardson, W. Va. 
 
 "Nearly three years ago a bad humor came 
 out, first on my hands and arms and then ex- 
 tended to my neck and face. It was treated 
 by three different doctors, neither of them 
 effecting any cure. In fact, the humor grew 
 
 worse after their treatment. I then began 
 to take Ayer's Sarsaparilla, and two bottles 
 entirely cured me, so that I have not been 
 troubled since."— Mary O'Eegan. 
 
 "I know the above statement to be true."— 
 E. W. Lynds, Merchant, Hopewell Hill, N. B; 
 
 "When I was eighteen years ^Id I suf- 
 fered from a bad humor. Being advised to 
 try Ayer's Sarsaparilla, I took four bottles, 
 and, shortly after, the eruptions began to 
 dry up and scale off, leaving my body, 
 arms, and legs in a clean, healthy condition. 
 I have not had any symptoms since."— W. R. 
 Allan, Dennysville, Me. 
 
 "I cannot forbear to express my joy at the 
 relief I have obtained from the use of Ayer's 
 Sarsaparilla. I was afflicted with 
 
 Kidney Troubles 
 
 for about six months, suffering greatly with 
 pains in the small of my back. In addi- 
 tion to this, my body was covered with a 
 pimply eruption. The remedies prescribed 
 by the doctors did me no good. I then be- 
 gan to take Ayer's Sarsaparilla, and after 
 using two bottles of it, I felt like a different 
 man— the pains ceased and the pimples have 
 disappeared. I advise every young man or 
 woman, in any case of sickness resulting 
 from impure blood, no matter how long 
 standing the, case may be, to take Ayer's 
 Sarsaparilla." — H. Louis Jarmann, Janitor, 
 35 William St., New York City. ' 
 
 " Some time ago I had an unsightly dis- 
 coloration of the skin— especially of the' face 
 —and being advised by physicians that this 
 trouble was due mainly to derangement of 
 the liver, I took Ayer's SarsapaHlla, and 
 have been 
 
 Greatly Benefited, 
 
 It has reached my case and done me more 
 good than any other remedy."- Jos. Clagett, 
 118 Tenth St., N. W., Washington, D. C. 
 
 "My constitution is naturally delicate, but 
 two years ago I became so weak and lan- 
 guid that I was unable to perform my work, 
 which is mental. . A minute eruption, which 
 gave much trouble, made its appearance 
 on my skin. The physicians' prescriptions 
 proving of no avail, I was induced to try 
 Ayer's Sarsaparilla, and soon my strength 
 returned and my skin resumed its natural 
 appearance."— Miss Maggie O'Nell, East 
 Nodoway, Iowa. 
 
 AYER'S CHERRY PECTORAIi cures Lung Disorders. 
 
AVER'S PRESERVE BOOK. 
 
 11 
 
 Preserved Tomatoesi 
 
 Take one lemon antl one pound ot light 
 brown sugar, to one pound of tomatoes. 
 Grate the thin'yellow rind o£ the lemon, then 
 pare ofE the thick white part whlah I3 not to 
 be used, slice It thinly, and remove all 
 the seeds. Scald, and peel the tomatoes. - 
 Put water enough witli the sugat to dis- 
 solve It, and when It is toiling, remove the 
 scum, and add the tomatoes. Cook slowly 
 tot two hours. 
 
 Whole Tomatoes, for Winter Use. 
 
 Fill a large stone Jar with ripe, and per- 
 fectly sound, whole tomatoes, adding a few 
 cloves and a sprinkling of sugar between 
 each layer. Cover well with one-half cold 
 vinegar and one-half water. Place a piece 
 of thick flannel over the jar, letting it fall 
 well down into the vinegar, then tie clown 
 with a cover of brown paper. These Will 
 keep all winter, and are not harmed even if 
 the flannel collects mould. 
 
 BUTTERS, JAMS, AND MARMALADES. 
 
 These are made from the whole of the fruit, 
 —juice and pulp, — and, in some instances, 
 the seeds are used also. The fruit should 
 be mashed thoroughly before cooking, or cut 
 in small pieces and stewed till tender, and in 
 soine cases be strained. If cooked some- 
 time before adding the sugar, there will be 
 less danger of burning, less sugar required, 
 and the seeds will not be hardened. Fre- 
 quent stirring is necessary to prevent burn- 
 ing. The proportion of sugar and tlie time 
 for cooking varies wltb each fruit. They 
 are cooked sufficiently when they bubble up 
 thick, or when a little dropped on a cold 
 plate. Will keep in shape, or stiffen quickly. 
 
 Apple Butter. 
 
 One gallon of boiled cider, half a bushel of 
 tart, juiey apples — use Greenings, Bald- 
 wins, or any kind that will cook tender 
 quickly. If you cannot buy bottled cider, 
 procure some sweet elder, fresh from the 
 press, and boil It down in a porcelain kettle 
 to half the quantity. Quarter the apples, I'e- 
 moVe the skins and cores, and Cut in small 
 piedes. Cook the apples in the boiling older, 
 putting in as many as the cider will cover, 
 ■Wlen the apples are soft, skim them out, 
 and add more until all are cooked. Then 
 mash them as soft as possible, and put all 
 together again in the cider, and Cook very 
 slowly until thick like marmalade. Stir 
 often with a large wooden spoon, or smooth 
 flat stick, being very careful not to let them 
 burn or stick to the kettle. New England 
 housekeepers used to have a paddle, or 
 stick, jbxpressly for stirring fruit butter. An 
 easy way to make this delicious old-time 
 dish is put it into stone jars and cook in the 
 oven, when you can have a slow fire for a 
 longtime. 
 
 It you wish the apple butter to have a 
 spicy flavor, you may allow one teaspoohful 
 each of cinnamon, grated nutmeg, and all- 
 spice, to each gallon of sauce, putting it In 
 when the sauce is nearly done. 
 
 Sweet-Cider Apple Sauce. 
 One gallon of new, unfermehted cider, 
 boiled down to two quarts. Half a bushel of 
 nice sweet apples, pared, quartered, and 
 cored. Put the cider in a porcelain kettle ; 
 when boiling, add as mahy apples as the 
 kettle will hold; cover closely, and cook 
 very slowly Without stirring, until the apples 
 are tender. Then skim them out and add 
 more, and So on until all are cooked. Pour 
 the syrup over the apples, and put away ta 
 Cool. The next day drain off the syrup, and 
 boil it down Until quite thick, then pour 
 again over the apples. If not reduced 
 enough, drain and boil down again. The 
 pieces of apple should be quite distinct, and 
 yet they should absorb nearly all the syrup. 
 
 Barberry Jam. 
 
 Free the berries ftom stems, and allow an 
 equal weight of sugar. Put them in the 
 preserving kettle with just water enough to 
 cover. Let them cook sloWIy, and when the 
 juice is drawn out, add the sugar and sim- 
 mer forty minutes, stirring often. Turn into 
 small jars, and cover with paper. If the 
 seeds are objectionable, the jam should be 
 strained befol'e adding the sugar. 
 
 Blackberry Jam. / 
 
 Allow three-quarters of a pound of sugar 
 to a pound of berries. Put the berries in a 
 preserving kettle, mash them until enough 
 juice flows to prevent burning, then heat 
 slowly, and mash until all are broken. Cook 
 twenty minutes, then add tho sugar, and 
 
 AY£B'S HAIB VIGOR preserves tbe Hair. 
 
12 
 
 SPECIFIC FOR RHEUMATISM. 
 
 RHEUMATISM 
 
 Is caused by an acid in the Wood— the re- 
 sult of exposure to cold, damp, or other at 
 mospheric changes. Any impairment of the 
 general health, from 
 defective nutrition, 
 seems to specially in- 
 frease the liability of 
 an attack of this dis- 
 ease, the excruciating 
 pains of which affect 
 1 rich and poor alike. 
 
 Rheumatism yields 
 readily to skillful and 
 persistent treatment, 
 the best remedy being 
 A y e r ' s Sarsaparilla. 
 This medicine is so 
 carefully and scientifloally combined, as to 
 hold, in concentrated form, all the remedial 
 virtues of drugs most elHcacious in aiding 
 the system to throv? off the morbid secre- 
 tions which favor rheumatism; it neutral- 
 izes the acidity of the blood, keeps the liver, 
 kidneys, and skin in perfect tone, and thus 
 Induces the conditions necessary to health. 
 
 " In Oakland, La., 22 years ago, I had been 
 sick a year and a half with sciatic rheuma- 
 tism. The extreme pains I suffered wasted 
 my flesh to the bone, and my strength and 
 vitality were well-nigh exhausted. My skin 
 was yellow and rough, showing a bad state 
 of the blood, and it is more than likely blood 
 poison existed, as I have taken large quan- 
 tities of mercury. After the 
 Sciatica 
 was in a measure under control, I was put 
 under treatment to cleanse the blood and 
 give me strength. This was continued sev- 
 eral weeks, but to no purpose. My physi- 
 cian then suggested the use of Ayer's Sar- 
 saparilla, and it is to this medicine I owe my 
 I'lBstoralion to health. From actual experi- 
 ence in the use of various blood-purifiers,. I 
 am confident that Ayer's Sarsaparilla has no 
 equal."— J. W. Pickle, Farmerville, La. 
 
 " For two years I suffered from rheuma- 
 tism, and spent a great deal of money use- 
 lessly in search of a cure. Since using 
 Ayer's Sarsaparilla, I have become strong 
 and am completely cured of rheumatism. I 
 can confidently recommend this medicine to 
 all similarly afflicted." — Jean M^trailles, 
 Canandaigua, N. Y. 
 
 "During the past year my joints, which 
 had become stiff and sore, caused me great 
 pain, especially at the close of a day's work. 
 At times my fingers were so lame I was un- 
 able to hold a needle, while the pain at night 
 prevented my sleeping. I suffered also from 
 .nervous chills and a want of appetite. I 
 tried outward applications and took reme- 
 dies prescribed by my doctor ; but all to no 
 purpose. A short time ago my son-in-law, 
 Wm. Woods, of Hollis, N. H., was cured by 
 the use of Ayer's Sarsaparilla of an inflam- 
 matory disease of the eyes, and seeing liim 
 so much benefited, I thought I would try 
 this medicine for my own trouble. The re- 
 sult is 
 
 A Complete Cure 
 
 of the pains, stiffness, and swellings from 
 whicli I suffered so much. The Sarsaparilla 
 has also had a good effect on my appetite 
 and nerves, so that I have better strength 
 and no more chills." — Eliza Halvorson, 
 Nashua, N. H. 
 
 " For over fifteen years I suffered untold 
 misery from rheumatism. Physicians' pre- 
 scriptions, as well as the various specifics, 
 proving of no avail, I at length concluded to 
 give Ayer's Sarsaparilla a persistent trial. 
 I used in all about eighteen bottles, and 
 have had no return of the complaint. The 
 expense for'your medicine was nothing com- 
 pared with what I had put out for doctoring 
 that did me no good whatever. I am happy 
 to state that the Sarsaparilla has also cured 
 me of piles, of over two years' duration."— 
 H. P. Green, Johnstown, Ohio. 
 
 " In the interest of afflicted humanity, I 
 make the following statement: About two 
 years ago, after suffering for nearly two 
 years from 
 
 Rlieumatic Cout, 
 
 being able to walk only with great discom- 
 fort, ,and having tried various remedies, in- 
 cluding mineral waters, without relief, I saw 
 by an advertisement in a Chicago paper that 
 a man had been relieved of this distressing 
 complaint, after long suffering, by taking 
 Ayer's Sarsaparilla. I then decided to make 
 a trial of this medicine, and took it regularly 
 for eight months, and am pleased to say that 
 it has effectually cured me, so that I have 
 since had no return of the disease."— Mrs. 
 E. Irving Dodge, 110 West 125th street. New 
 York City. 
 
 AYER'S SARSAPARILLA improves the Complexion. 
 
ATEE'S PRESERVE BOOK. 
 
 13 
 
 cook ten minutes longer. Put into small 
 jars qr tumblers, and seal. 
 
 Gooseberry Jam. 
 
 Top and stem the gooseberries. To every 
 pound of fruit allow one pound of sugar. 
 Put the gooseberries into the preserving 
 kettle, just covering with cold water. After 
 they are well boiled to pieces, add the sugar 
 and cook slowly, stirring often for half nn 
 hour. Put into jars, or tumblers, and stand 
 aside to cool. Wlien cold, cover with paper. 
 
 Crape Marmalade. 
 
 "Wash, pick over, and mash the grapes; 
 heat slowly, and boil until very soft. Then 
 turn into a hair sieve, or puree-strainer, and 
 rub with a wooden potato-masher until all 
 but the seeds and skins have gone through. 
 Put what remains in the strainer into a 
 little cold water, and rinse welj until all the 
 pulp is free from the skins. Then strain 
 again, and add this water to ihe pulp. Boil 
 slowly, half an hour. Measure the pulp, and 
 add an equal measure of sugar ; cook again 
 for ten minutes, or until it boils up in thicic 
 bubbles. Turn into small jars, and cover 
 tightly. This is excellent with meats or as 
 a fruit sandwich. 
 
 Orange Marmalade. 
 
 Quarter the rind of the oranges, peel it off, 
 and cut into long thin strips. Cover with 
 boiling water, and simmer till tender, chang- 
 ing the water three times. Free the pulp 
 from seeds and tough membrane. Weigh 
 the pulp, juice, and the cooked rind, and 
 allow an equal weight of sugar. Put all to- 
 gether, and simmer until thick and jelly- 
 like. Turn into small jars, and, when cool,- 
 cover with paper. 
 
 Peach iVIarmaiade. 
 
 'When canning peaches, save the parings 
 and the soft or unshapely pieces. Cover 
 with cold water, and simmer until soft. Eub 
 through a sieve, or puree-strainer, then boil 
 again twenty minutes. Add half the weight 
 in sugar, and boil until it thickens. 
 
 Raspberry Jam. 
 
 Allow equal weight of sugar and rasp- 
 berries. Mash the berries, and cook them 
 in their own juice half an hour. Stir often, 
 tlien add one-fourth of the sugar, boil five 
 minutes, then add another part of sugar, 
 boil again,' and so on until the sugar is all in. 
 Put into small jars, and cover with paper 
 when cold. 
 
 JELLIES. 
 
 It is unwise to attempt to make jelly from 
 every kind of fruit-juice. There are some 
 fruits which contain no pectin, the substance 
 which makes the juice form a jelly; and 
 though the cook-books and household papers 
 contain recipes for making every kind of 
 fruit-jelly, we shall give no recipes here for 
 any of the doubtful varieties. Much that is 
 called jelly by ambitious jelly-makers proves 
 to be only a thick syrup. Easpberries, 
 strawberries, and cherries, need the addition 
 of currants; barberries, peaches, and pears, 
 need apple, plums, or quince, to make a per- 
 fect jelly. 
 
 The simplest way to strain fruit-juice for 
 jelly is to lay a large piece (about a yard 
 square) of fine cheese-cloth, or cotton-and- 
 weol flannel, over aJiair sieve, and place the 
 sieve over a large bowl. Theft pour in the 
 fruit, and by raising the corners of the cloth 
 often, and letting the fruit slip along to a 
 clean place, the juice will soon run through 
 without any pressure. If you have no hair 
 sieve, tie the diagonal corners of the cloth 
 
 together, and suspend it over the bowl, either 
 by hanging the cloth on a long hook in the 
 casing over the pantry shelf, or on a stick 
 .between two chairs, or shelves, or in any way 
 that your conveniences may suggest. Let it 
 drip until dry. Juice that is strained witli- 
 out any pressure makes the clearest jelly. 
 In all cases where the fruitmust be squeezed, 
 or pressed, strain the juice the second time 
 through a cloth, finer than the one first used. 
 Jellies are of finer flavor when the sugar is 
 not boiled long with the fruit. Make not 
 more than one quart at a time, and never,' if 
 possible, make it on a damp day. 
 
 Eoll the tumblers in hot water, and let 
 them stand in a pan of hot water one inch 
 deep, while filling. If the jelly is peiifectly 
 skimmed, it is not necessary to strain it just 
 before filling the glasses. Fill each glass full 
 to the brim, set away in a diy place, or in the 
 sun, and in a few days cover the jelly with 
 soft paper, cut to fit inside the glass, and 
 then put on the tin covers. 
 
 Or cut r6unds of paper a little larger than 
 
 AYER'S CHERRY PECTORAL— the Best Expectorant. 
 
^ 
 
 14 
 
 FOE FADED OR GRAY HAIR. 
 
 AVER'S HAIR VIGOR 
 
 Not only restores the color, texture, and 
 richness to hair which has become thin, 
 faded, or gray, but, by keeping the scalp 
 ^■\'-'<ay" '""" '" I clean, cool, and 
 ^"^ healthy, it causes the 
 
 hair to retain for 
 years much ol its 
 youthful fullness and 
 beauty. It heals 
 troublesome humors 
 of the scalp, removes 
 dandruff, promotes a 
 new and vigorous 
 growth of hair, and 
 imparts to it that soft, 
 silken texture so ad- 
 mired and desired by 
 all. 
 
 Ayer's Hair Vigor 
 is cleanly, safe, and 
 «J economical, and as 
 nearly resembles the natural oil of the glands 
 as it is possible to produce by artificial 
 means. The demand for it is greater than 
 for any other dressing, and all who use it 
 are enthusiastic in its praise. 
 
 "A few years ago I suffered the entire loss 
 of my hair from the effects of tetter. 1 
 hoped that after a time nature would repair 
 the loss, but I waited in vain. Months went 
 by, and my scalp became 
 
 Smooth and Shiny, 
 
 and was as barren of hair as an egg. At my 
 age then, a bald head was undesirable, and I 
 was anxious to gain what I had lost. Many 
 remedies were suggested, none, however, 
 with such proof of merit as Ayer's Hair 
 Vigor, and I began to use it. The result was 
 all I could have desired. A new growth of 
 hair, of the natural color, and as soft, 
 heavy, and firmly set as 1 ever had, soon 
 came out all over my head. All hail to 
 Ayer's Hair Vigor!"— J. H. Pratt, Spofford, 
 Texas. 
 
 "For several months I was troubled with 
 a persistent humor on my head, which gave 
 me considerable annoyance and discomfort, 
 until it occurred to me to try Ayer's Hair 
 Vigor. Before using one bottle the humor 
 was healed. I earnestly recommend this 
 preparation to any person similarly aSaict- 
 ed.» — T. T. Adams, General Merchant, 
 Turbeville, Va. 
 
 " I have used Ayer's Hair Vigor for nearly 
 five years, and my hair is moJst, glossy, and 
 in an excellent state of preservation. I am 
 forty years old, and have ridden the plains 
 for twenty -five years." — Wm. Henry Ott, 
 alias " Mustang Bill," Newcastle, "Wyo. 
 
 " Some six or seven years ago my wife had 
 a severe illness, in consequence of which she 
 became almost entirely bald. A few months 
 since she began using Ayer's Hair Vigor and 
 now has a good growtli of hair started all over 
 her head. The result is a most gratifying 
 proof of the merits of this admirable preparer 
 tion." — Fredk. P. Coggoshall, Bookseller, 61 
 Merrimack st., Lowell, Mass. 
 
 "Nine years ago, at the age of 45, I was 
 nearly bald, my hair, from some unknown 
 cause, having fallen out gradually. We had 
 found Ayer's Pills such an effectual general 
 remedy that when I needed a hair-restorer I 
 naturally turned to Ayer's Hair Vigor, I 
 used this and 
 
 A New Growth 
 
 of hair started. My hair is now as heavy 
 and firmly set as in youth." — Mrs. L. C. 
 Wilson, Sulphur Springs, Texas. 
 
 Mrs. Lydia O. Moody, East Pittston, Me., 
 writes : " I have used Ayer's Hair Vigor for 
 some time, and it has worked wonders for 
 me. I was troubled with dandruff and fall- 
 ing hair, so that I was rapidly becoming 
 bald, but since using the Vigor, my head is 
 perfectly clear of dandruff, the hair has 
 ceased coming out, and I now have a good 
 growth, of the same color as when I was a 
 young woman. I can heartily recommend 
 the use of Ayer's Hair Vigor to any one suf- 
 fering from dandruff or falling hair." 
 
 " Some years ago my neighbor, Mr. E. A. 
 Thayer, met with an accident which caused 
 the loss of all hair from the back of his head, 
 For three years he tried all preparations 
 recommended, but without success. By my 
 advice he used 
 
 Ayer's Hair Vigor 
 
 and succeeded in bringing out a good growth 
 of hair on the parts once wholly bald." — 
 S. W. Taylor," Unadilla, Nebr. 
 
 "After using a number of other prepara^ 
 tions without any satisfactory result, I find 
 that Ayer's Hair Vigor is causing my hair to 
 grow."— A. J. Osment, General Merchant, 
 Indian Head, N. W. T. 
 
 AYER'S SARSAPARILLA cures Eruptive Disorders. 
 
V 
 
 AYER'S PRESERVE BOOK. 
 
 15 
 
 the glass, wet them round the edge with flour 
 paste, and paste them on the glass. 
 
 Apple Jelly. 
 
 Twelve pippin apples, wipe, and cut them 
 in quarters, put them into two quarts of cold 
 water, and let them stand over night. In 
 the morning, stew them until the liquid is 
 half boiled away. Then add the juice of 
 two lemons and the yellow rind of one. Boil 
 ten minutes longer, and turn into a stiainer- 
 cloth to drip. Measure the juice, and put 
 an equal measure of sugar on plates, and set 
 it In the oven. "When the juice has boiled 
 until it begins to jelly round the edge of the 
 pan, add the sugar, stir until melted, remove 
 the scum, and strain into the glasses. 
 
 Crab-Apple Jelly. 
 
 Wash the apples, remove the blossom end, 
 and cut in small pieces, but do not pare, or 
 core; for the skins and seeds improve the 
 color and quality of the jelly. Cover with 
 . cold water, and cook gently until soft. Keep 
 them covered, and turn the kettle often, but 
 do not stir or mash the apples. When the 
 apples are very soft, and the liquid is red, 
 turn them into a strainer-cloth, and hang it 
 up to drip all night. In the morning boil the 
 liquidften minutes, then strain again through 
 a very fine cloth, and measure it. Allow half 
 a pound of sugar to a pint of juice. Boil the 
 juice alone until it begins to thicken on the 
 edge of the pan, then add the sugar, And 
 cook five minutes longer, or until it jellies, 
 then skim, and turn into glasses. 
 
 Barberry Jelly. 
 
 Pick over the barberries, and wash them. 
 Put them into the preserving kettle, and to 
 every four quarts of berries allow three pints 
 of water, and a dozen sour apples quartered 
 and cored. 
 
 Boil slowly until apples and berries are 
 soft, then turn into the^elly-bag, and drip, 
 being very careful not to squeeze it, or the 
 jelly will not be clear. Boil the juice twenty 
 minutes, skim, and measure, and to every 
 cup of juice use a generous cupful of sugar. 
 Boil until it jellies, which will sometimes 
 take thirty minutes. Pour into tumblers, and 
 after three or four days, cover with paper. 
 
 Blackberry Jelly. 
 
 Use the low, wild blackberries. Mash 
 them, and heat slowly, until the juice is all 
 
 drawn out. Then squeeze through a cheese- 
 cloth, and drip through a flannel strainer, 
 ^llow a scant cup of sugar to every cup of 
 juice. Boil the juice fifteen minutes, tlien 
 add the hot sugar, and boil until it thickens, 
 when poured on a cool plate. 
 
 Cranberry Jelly. 
 
 Pick over and wash the cranberries. Put 
 them into the preserving kettle, with water 
 enough to show through the berries, — about 
 one cupful to a quart of berries. Cook until 
 the berries are soft, mashing them often 
 against the sides of the kettle. Turn into a 
 cheese-cloth to drain. Lift the corners of 
 the cloth often, and allow the jelly to drip 
 through a clean place. Measure the juice, 
 and allow an equal measure of sugar. Boil 
 the juice fifteen minutes, then add the sugar, 
 remove the scum, and when it thickens on 
 the spoon, turn at once into the glasses. 
 
 After usuig the juice for jelly, rub the pulp 
 through a sieve, add an equal measure of 
 sugar, and simmer half an hour, or until 
 thick like marmalade. 
 
 Currant Jelly. 
 
 Bruise apd squeeze the currants until all 
 the juice is out of them, then strain through 
 flannel, and put the juice on to boil for fif- 
 teen minutes. Strain again, and measure, 
 and allow the same measure of sugar. Bring 
 the juice to boiling again, and as soon as it 
 begins to thicken on the pan, remove from 
 the fire, add the sugar quickly, stir well, and 
 remove the scum, then turn at once Into the 
 glasses. Currants should be gathered on a 
 clear dry day, and before they are fully ripe. 
 
 Currant Jelly and Jam. 
 
 Measure the currants, and add by measure 
 two-thirds as much sugar. Let them stand 
 until some juice is drawn out, then heat 
 through slowly, and cook twenty minutes 
 after they begin to boil. Strain ofE all the 
 juice that will run through the strainer with- 
 out pressing, and turn it Into jelly-glasses. 
 To the remainder, add spices to taste, and 
 heat again for a tew minutes, and then bottle. 
 
 Crape Jelly. 
 
 The wild grapes, gathered just as they be- 
 gin to turn, are the best for jelly. Cultivated 
 grapes, if fully ripe, are quite likely to dis- 
 appoint one, if used for jelly; the color is 
 dark and unattractive, and the compound is 
 
 AYER'S CATHARTIC PILLS— the Best Family Medicine. 
 
16 
 
 SCROFULOUS AFFLICTIONS. 
 
 CATARRH 
 
 Is a most frequent symptom of SCEortrLA 
 in its early stages. It is an inflammation of 
 the lining membrane of Hie nose and ad- 
 joining passages. If 
 this inflammation is 
 not arrested, it in- 
 vades the passages 
 which lead from the 
 nose to the ears, 
 throat, and lungs, in- 
 jures the sight and 
 hearing, destroys the 
 senses of smell and 
 taste, renders the 
 breath offensive, breaks dovfn the affected 
 tissues, and consumes the nasal cartilages. 
 The accompaniments of the disease are 
 pains and ringing noises in the ears ; pains 
 in the throat and javf; pains through the 
 bones of the nose and forehead ; a disagree- 
 able fullness of the head ; partial deafness ; 
 offensive breath ; confused thought ; hoarse- 
 ness or loss of voice, nausea, hawking, etc. 
 Catarrh can only be 
 
 Radically Cured 
 
 by expelling from the blood the pOisons upon 
 which the disease depends. For this pur- 
 pose, Ayer's Sarsaparilla is superior to all 
 other remedies. It is superior because each 
 Ingredient is known to have a specific value 
 in the treatment of this disease, and because 
 it never fails to give satisfaction. It has 
 cured others and will cure you. 
 
 Frank Teson, Jr., engineer, 271 W. Fourth 
 St., New York city, testifies : " For the past 
 eight years I have been severely afflicted 
 with catarrh, none of the many remedies I 
 tried affording me any relief. My digestion 
 was considerably impaired, and my sleep 
 disturbed by phlegm dropping into my throat. 
 My head, at times, became dizzy, and I was 
 troubled with 
 
 Ringing IMoises 
 
 in the ears and partial deafness. In Sep- 
 tember last I resolved to try Ayer's Sarsa- 
 parilla, and began at once to test its qualities 
 as a blood-purifier. I have taken only four 
 bottles of this medicine and am glad to tes- 
 tify that the symptoms from which I suffered 
 are removed." 
 
 "When Ayer's Sarsaparilla was recom- 
 mended to me as a cure for catarrh, I was 
 
 inclined to doubt its efScacy. I had tried so 
 many medicines for this disgusting com- 
 plaint, and with so little benefit, that I 
 had no faith anything would cure me. I be- 
 came much emaciated from loss of appe- 
 tite and impaired digestion. My breath was 
 very offensife. I had nearly lost the sense 
 of smell, and my system was badly deranged. 
 I was discouraged. Doing away with all 
 external applications, except cleanliness, I 
 had resolved to let nature fight it out ; but, 
 alter steadily growing worse for some time, 
 I became convinced that something must be 
 done to save my life. Just then a friend 
 urged me to try the effects of Ayer's Sarsa- 
 parilla, and referred me to cases where It 
 had cured the worst catarrh, through its 
 effect on the blood. I am now convinced 
 that this is the 
 
 Only Sure Way 
 
 of treating this obstinate disease. My cure 
 is perfect, and the comfort I experience in 
 body and mind is all due to Ayer's Sarsapa- 
 rilla. As a blood-purifier, I do not believe 
 it has an equal."— Andrew B. Cornell, Fair- 
 field, la. 
 
 " I was troubled with catarrh for over two 
 years. I tried various remedies, and was 
 treated' by a number of physicians, but re- 
 ceived no benefit until I commenced taking 
 Ayer's Sarsaparilla. A few bottles com- 
 pletely restored my health."— Jesse Boggs, 
 Holman's Mills, N. C. 
 
 " I have been affiicted for many years with 
 chronic catarrh, and after using many local 
 applications of various kinds, without bene- 
 fit, I tried Ayer's Sarsaparilla, a few bottles 
 of which gave me 
 
 Permanent Relief. 
 
 I regard Ayer's Sarsaparilla as an excellent 
 blood -purifier, and believe this to be the 
 only method of curing catarrh."— J. G. 
 Van Fleet, Fleetville, Pa. 
 
 "My son — now fifteen years of age— was 
 cured of catarrh, in Its worst form, by the 
 use of Ayer's Sarsaparilla."— D. P. Kerr, 
 Big Springs, Ohio. 
 
 •■ Ayer's Sarsaparilla cured me of catarrh, 
 impure blood, and general debility."— Leon 
 Henrickon, Jr., Ware, Mass. 
 
 " I was cured of long-standing catarrh by 
 tl\e use of Ayer's Sarsaparilla."- James J. 
 Dougher, Comp. G, 13th Inf., Wingate, N. M. 
 
 AYER'S PIIXS— the best Famijy Medicine. 
 
AYEE'S PRESERVE BOOK. 
 
 17 
 
 often a syrup ratlier than a jelly, but they 
 make delicious marmalade. 
 
 Wash the grapes and free them from the 
 stems. Put them in the kettle, and mash 
 them until all broken. Heat slowly, and 
 cook until the juice is well drawn 6ut. Then 
 place a square of cheese-cloth over a colan- 
 der, and set the colander over a bowl. Turn 
 in the grapes, and let it drip without any 
 pressure. Measure the juice, and allow an 
 equal measure of sugar. It wild grapes are 
 used, allow a little more than an equal ppr- 
 tion of sugar. Boil the juice fifteen minutes. 
 Skim, and strain again, then add the sugar, 
 and boil until the surface looks wrinkled, 
 and the liquid jellies on the edge. Skim 
 well, and turn into glasses. 
 
 Plum Jelly. 
 
 Put the plums, which may be either dam- 
 sons, red, or beach plums, into the preserv- 
 ing kettle, with water to cover. Heat slow- 
 ly, aud simmer until the plums will mash 
 readily, then turn into a flannel jelly-bag, 
 and drip until the pulp is dry. 
 
 Boil the juice rapidly twenty minutes, 
 skimming often. Eemove it from the fire, 
 measure, and return it to the fire; as soon 
 as it boils again, add as many bowls of sugar 
 as you have of juice, and boil until it jellies, 
 which will be fifteen or twenty minutes. 
 Pour Into tumblers, and stand aside two or 
 three days, then cover with paper, and put 
 in a cool, dry place. 
 
 Quince Jelly. 
 
 Take the parings and hard parts round the 
 cores, of half a peck of orange quinces, after 
 canning the best portions, cover them with 
 cold water, and boil slowly several hours ; 
 add more water, if needed to keep them cov- 
 ered. Turn into a flannel bag, and let them 
 drip all night. In the morning, boil the juice 
 twenty minutes, and skim well, then strain 
 it again through a very fine flannel. Meas- 
 ure the juice, and add' to it three-fourths as 
 much granulated sugar; put it on to boil 
 again, and boll until it jellies on the edge, or 
 when turned on to a cold plate. Then skim 
 again and turn into' glasses. 
 
 PICKLES. 
 
 Use the best cider vinegar, and, if very 
 Sharp, dilute it with one-third water, or it 
 will eat up the pickles. 
 
 Alum helps to make the pickles crisp, and 
 horseradish and nasturtium-seeds prevent 
 the vinegar from becoming mouldy. 
 
 Pickles should be well salted in strong 
 brine, or they will be tasteless and insipid. 
 Better too much than too little salt, as they 
 can be freshened in weak vinegar. 
 
 All kinds of pickles, chow chow, piccalilli, 
 etc., will keep with much less care if put in- 
 tosmall glass jars, or wide-mouthed bottles, 
 and securely sealed. 
 
 If .obliged to keep them in stone jars, in- 
 vert a small plate over them to keep them 
 under the vinegar. 
 
 Pickled Red Cabbage. 
 
 Procure a firm, good-sized cabbage, and 
 after taking off any straggling or decayed 
 leaves, cut it in quarters, and then in very 
 thin slices. Sprinkle well with salt, and set 
 aside for forty -eight hours. Then drain 
 off the salt liquor which has formed, and 
 pour over the cabbage a well - seasoned 
 pickle of boiling hot vinegar. Cover the jars 
 
 until the cabbage- is cold, then fasten tightly. 
 Celery and cauliflower may be pickled in 
 the same way. If preferred, the cauliflower 
 may be cooked in boiling water until tender, 
 before putting it in the vinegar. 
 
 Chili Sauce. 
 
 Eighteen ripe tomatoes, six onions, three 
 green peppers, one cup of sugar, two cups 
 and a half of vinegar, two teaspooufuls of 
 salt, one teaspoonful each of cinnamon, all- 
 spice, and nutmeg, and half a teaspoonful of 
 cloves. Scald and peel the tomatoes, and 
 cook with the onions and peppers until 
 tender; then add the sugar, vinegar, and 
 spices, and cook ten minutes longer. 
 
 Chow Chow. 
 
 One large head of red cabbage, one large 
 cauliflower, two quarts each of very small 
 string- beans, green tomatoes, cucumbers, 
 and silver-skin onions. Cut the cabbage in- 
 to quarters, and remove the core, then shave 
 in very tliin slices ; break the cauliflower in- 
 to flowerets, but leave all the others wliole. 
 Mix all together thoroughly, and add one. 
 pint of fine salt. Let them stand over night. 
 
 AYER'S SAKSAPARILiLA, the Superior Medicine. 
 
18 
 
 MAKES THE WEAK STKONG. 
 
 THE SKILLFUL PILOT 
 
 Steers his ship tlirougli all dangers and 
 guides her safely to port. So the skillful 
 physician pilots his patient through the 
 ^ perils of sickness 
 
 to perfect health. 
 In cases of General 
 Debility, so com- 
 mon at the present 
 day, he recom- 
 mends the use of 
 r. Ayer's Sarsapa- 
 rilla, because of Its 
 superior efllcaoy in 
 aiding the formar 
 tion of pure and 
 vigorous blood, 
 thereby restoring 
 the normal condi- 
 tion to every fibre, organ, nerve, and muscle 
 of the body. It cures others and will cure 
 you. This standard remedy is compounded 
 of the best tonics and alteratives known to 
 science, and its superior qualities as a blood- 
 purifler and invigorator liave stood the test 
 of nearly half a century. 
 
 "A few months ago my partner died, and 
 the whole burden and' responsibility of a 
 large grocery business fell upon me. The 
 increased care and hard work so taxed my 
 strength that I became all run down, had no 
 appetite, was nervous, and suflered from in- 
 digestion and 
 
 General Debility. 
 The medicines recommended me by my phy- 
 sicians did me no more good than so much 
 water. Ayer's Sarsaparilla being favorably 
 brought to my attention, I tried it, and, in a 
 short time, began to feel better. I contin- 
 ued to take this medicine for nearly two 
 months, at the end of which time I felt like a 
 new man. My appetite, energy, and strength 
 returned, and my food digested perfectly. I 
 am convinced that if I had not taken Ayer's 
 Sarsaparilla, instead of being strong and 
 well, I should now have been under the 
 doctor's care and unable to attend to busi- 
 ness. I am a thorough believer in Ayer's 
 Sarsaparilla. It is indeed 'the superior 
 medicine.' "—William H. Brown, 33 Gorham 
 St., Lowell, Mass. 
 
 " I was a great sufferer from a low condi- 
 tion of the blood and general debility, be- 
 coming, finally, so reduced that I was unfit 
 
 for work. Nothing that I did for the com- 
 plaint helped me so much as Ayer's Sarsapa- 
 rilla, a few bottles of which restored me to 
 health and, strength. I take every opportu- 
 nity to recommend this medicine in similar 
 cases."— C. Evick, 14 E. Main st, Chillicothe, 
 Ohio. 
 
 "I am now 85 years old, and have used vari- 
 ous medicines in my life, but never found any- 
 thing that helps me so much as Ayer's Sarsa- 
 parilla."— J. W. Burdine, P. M., Eidson.Tenn. 
 
 "About four years ago I was taken down 
 with nervous prostration. Mind and body 
 seemed to have given out together. My head 
 was dizzy, my eyes weak, and my feelings 
 wretched and despondent in the extreme. 
 Doctors prescribed for me, but without avail. 
 One day, while looking over Ayer's Almanac, 
 I resolved to try the virtue of Ayer's Sarsa- 
 parilla. I did so, and before I had finished 
 the first bottle, I felt a decided 
 
 Change for the Better. 
 
 I continued the use of this medicine, until 
 now I can scarcely believe I ever had been 
 sick. My eyes, in particular, are wonderful- 
 ly improved, and all those gloomy and de- 
 spondent feelings of mind are gone." — Mrs. 
 C. Kennedy, 787 Pacific St., Brooklyn, N. Y. 
 
 "About a year ago I began using Ayer's 
 Sarsaparilla as a remedy for debility and 
 neuralgia resulting from malarial exposure 
 in tlie army. I was" in a very bad condition, 
 but six bottles of the Sarsaparilla, with oc- 
 casional doses of Ayer's Pills, have greatly 
 improved my health. I am now able to 
 work, and feel that I cannot say too much 
 tor your excellent remedies." — F. A. Pink- 
 ham, South Moluncus, Me. 
 
 "Ayer's Sarsaparilla has a well-deserved 
 reputation, in this locality, for restoring to 
 healthy, vigorous action the vital organs of 
 the body when they have- become weakened 
 or exhausted. I have used it in my family 
 for this purpose, especially after the system 
 had become depleted from 
 
 Malarial Attacks. 
 I have advised its use among my neighbors 
 in similar cases, and it has always proved 
 invaluable."— C. C. Hamilton, Emberson.Tex. 
 
 "I have used Ayer's Sarsaparilla as a blood- 
 purifier for two years, with the most satis- 
 factory results. It is the best medicine tor 
 that purpose I have ever tried."— Miss A. M. 
 Potter, Lake Como, Fla. 
 
 AYER'S HAIR VIGOR — the best Dressing. 
 
ATER'S PBEaERVH BOOK. 
 
 10 
 
 In th,o morning, rins$ well in cold water, and 
 drain. Then add one ounce of white mus- 
 tard-seed, one ounce of oelery-seed, and one 
 small box of ground mustard. Cover well 
 with vinegar, and boil twenty minutes. 
 While cooling, mix a quarter ol a pound of 
 granulated sugar and one tablespoonluj of 
 turmeric, and stir it thoroughly into the 
 pioltjes. 
 
 Chutney Sauce. 
 
 Twelve green sour apples, two green pep- 
 pers, six green tomatoes, four small onions, 
 one cup of raisins, one quart'Of vinegar, two 
 tablespoonfuls of mustard-seed, two of salt, 
 one of powdered sugar, two cups of brown 
 sugar. . , 
 
 Kemove the seeds from the raisins and 
 peppers, then add the tomatoes and onions, 
 and chop all very fine. Put the vinegar, 
 sugar, and spices on to boil, add the chopped 
 mixture, and simmer one hour. Then add 
 the apples, pared and cored, and cook slow- 
 ly until soft. Keep it in small bottles, well 
 sealed. 
 
 Cucumber Pickles. 
 
 Two hundred cucumbers, cover with water, 
 add a pint of salt. In the morning, drain olt 
 the water, take as much vinegar as you had 
 of water, one ounce each of whole cloves 
 and allspice, and a piece of alum the size of 
 a walnut. Heat all together, and pour boil- 
 ing hot over the cucumbers. Cover with 
 cabbage-leaves. A few green peppers put 
 into the brine with the cucumbers is a great 
 improvement. 
 
 Spiced Currants. 
 
 To every pound of currants, allow one 
 pound of. sugar. Make a syrup in the pro- 
 portion p£ four pounds of sugar to one pint 
 of vinegar, two teaspoonfuls of cinnamon, 
 two of allspice, and one of cloves, half a tea- 
 spoonful of mace and halt of salt. When 
 boiling, add the currants, and boil twenty 
 minutes. Put it into tumblers, and stand 
 aside to get cold, then cover with paper. 
 
 Spiced Crape. No. I . 
 
 Eight pounds of grapes, mashed and 
 cooked enough to strain out the seeds and 
 skins. Bub all the pulp through. Then add 
 four pounds of sugar, one quart of vinegar, 
 and one tablespoouful each of cinnamon and 
 allspice, and two teaspoonfuls of cloves, 
 Simmer three hours. 
 
 Spiced Crape. No. 2. 
 
 Put four pounds of ripe grapes on the 
 fire, in a granite kettle. Mash them until 
 all are broken; add twelve whole cloves, 
 twelve allspice, one inch square of stick 
 cinnamon, and half as much ginger-root. 
 Cook until the grapes are perfectly soft, 
 then rub through a sieve; add one pint of 
 vinegar, and sugar to taste. Put on to boil 
 again, and simmer until thick. 
 
 Sweet Pickied Melons. 
 
 Select cantaloupes, or muskmelons, not 
 quite ripe. Cut into oblong pieces, and re- 
 move the rind and soft part near the seeds. 
 Prepare the spiced pickle in the following 
 proportions : to every eight pounds of melon, 
 take one pint of vinegar and three pounds of 
 sugar. Mix half a teaspoonful each of 
 ground mace, and cloves, one teaspoonful 
 each of ginger, allspice, and cinnamon. Tie 
 this mixture into a small piece of cheese- 
 cloth, and boil it with the vinegar. Cook 
 the melon carefully in the hot syrup until 
 tender, then skim out into a large bowl. 
 Boil the liquor down, and pour it over the 
 fruit. Eepeat this for three or four times, 
 and the last time, heat all together, then 
 put into jars, and seal. 
 
 Watermelon Sweet Pickie. 
 
 Follow the same proportions as in the re- 
 cipe for cantaloupe, but cook the strips of 
 melon first in cle^r water till tender, then 
 pour the syrup over them as directed. 
 
 Mustard Pickie. 
 
 One quart each of small whole cucumbers, 
 large cucumbers sliced, green tomatoes 
 sliced, and small button onions, one large 
 cauliflower divided into flowerets, and four 
 green peppers cut fine. Make a brine of 
 foflr quarts of water and one pint of salt, 
 pour it over the mixture of vegetables, and let 
 it soalc twenty-four hours. Heat just enough 
 to scald it, and turn into a colander to drain. 
 Mix one cup of flour, six tablespoonfuls of 
 ground mustard, and one tablespoouful of 
 turmeric with enougli cold vinegar to make 
 a smooth paste, then add one cup of sugar, 
 and suCflcient vinegar to make two quarts 
 in all. Boil this mixture until it thickens 
 and is smooth, stirring all the time, then 
 add the vegetables, and cook until well 
 heated through. 
 
 AYEB'S SABSAPAKHiLA cures Pimples »nd Blotches. 
 
20 
 
 HEADACHE AND BILIOUS COMPLAINTS. 
 
 HEADACHES 
 
 Arise from a variety of causes ; but more 
 commonly from a deranged stomacli, slug- 
 gisli liver, and constipated bowels. Owing 
 to peculiar hygienic 
 and physical condi- 
 tions, women are, 
 probably, more fre- 
 quent sufferers from 
 this distressing com- 
 plaint than men. A 
 simple but effective 
 remedy, always at- 
 I hand, is, therefore, 
 I desirable. Such a 
 remedy is Ayer's 
 Pills. They strength- 
 en the digestive organs, stimulate the liver, 
 and restore the natural, healthful movement 
 of the bowels. These organic functions be- 
 ing regulated, headache soon disappears. 
 
 Ayer's Pills contain no injurious drug, but 
 are compounded of the pure essences of the 
 best vegetable aperients. They are sugar- 
 coated, easy to talce, mild but thorough in 
 operation, and always effective. Leading 
 physicians recommend them for Biliousness, 
 Heartburn, Dyspepsia, Constipation, Piles,, 
 and Jaundice. They relieve Eheumatism 
 and Neuralgia, and prove highly beneficial 
 in Colds, Fevers, and Chills. Either as a 
 
 Family Medicine, 
 
 or for travelers by land or sea, Ayer's Pills 
 are the best. They may be conveyed to any 
 part of the world, without fear of losing their 
 medicinal value. Every dose effective. 
 
 " I regard Ayer's Pills as one of the most 
 reliable general remedies of our times. They 
 have been in use in my family for various 
 affections requiring a purgative medicine, 
 and have given unvarying satisfaction. We 
 have found them an excellent remedy for 
 colds and light fevers."— W. E. Woodson, 
 Fort Worth, Texas. 
 
 "Ayer's Pills are the best medicine I ever 
 used. In my judgment no better general 
 remedy could be devised. I have used them 
 in my family and caused them to be used 
 among my friends and employes for more 
 than twenty years. To my certain knowl- 
 edge many cases of the following complaints 
 have been completely and per;nanently cured 
 by the use of Ayer's Pills alone : Third-day 
 chills, dumb ague, bilious fever, sick head- 
 
 ache, rheumatism, flux,, dyspepsia, constipa- 
 tion, and hard colds. I know a moderate 
 use of Ayer's Pills, continued for a few days 
 or weeks, as the nature of the complaint may 
 require, will prove an absolute cure for the 
 disorders named above." — J. 0. Wilson, 
 Contractor a,nd Builder, Sulphur Springs, 
 Texas. 
 
 " I have used Ayer's Pills in my family for 
 seven or eight years. Whenever I have an 
 attack of headache, to which I am very sub- 
 ject, I take a dose of Ayer's Pills and am 
 always promptly relieved. I find them 
 equally beneficial in colds ; and, in my fam- 
 ily, they are used for 
 
 Bilious Complaints 
 
 and other disturbances with such good ef- 
 fect that we rarely, if ever, have to call in a 
 physician."— H. VoulliemS,- Hotel Voulliemd, 
 Saratoga Springs, K. Y. 
 
 "After many years' experience with Ayer's 
 Pills, as a remedy for the large number of 
 ailments caused by derangements, of the 
 liver, peculiar to malarial localities, simple 
 justice prompts me to express to you my 
 high appreciation of the merits of this medi- 
 cine for the class of disorders I have named." 
 — S. L. Loughridge, Bryan, Texas. 
 
 "In 1868, by the advice of a friend, I began 
 the use of Ayer's Pills as a remedy for bil- 
 iousness, high fevers, and colds. They 
 served me better than anything I had pre- 
 viously tried, and I have used them, with 
 excellent effect, in attacks of that sort ever 
 since."— H. W. Hersh, Judsonia, Ark. 
 
 "By the use of Ayer's Pills alone, I once 
 cured myself permanently of a case of 
 
 Rheumatism 
 
 which had troubled me several months. No 
 medicine could have served me in better 
 stead. These pills are at once harmless and 
 effectual, and, I believe, would prove a spe- 
 cific in all cases of incipient rheumatism." — 
 Chas. C. Kock, Corner, Avoyelles Parish, La. 
 " For a long time I was a sufferer from 
 stomach, liver, and kidney troubles, experi- 
 encing much difficulty in digestion, with 
 severe pains in the lumbar region and other 
 parts of the body. Having tried a variety of 
 remedies, with only temporary relief, I be- 
 gan the use of Ayer's Pills, and now my 
 health is restoi-ed."— Manoel Jorge Pereira, 
 Oporto, Portugal. 
 
 AYEK'S HAIR VIGOR — the best Hair Grower. 
 
AYER'S PRESERVE BOOK. 
 
 21 
 
 Pickled Nasturtiums. 
 
 Gather the nasturtium -seeds when they 
 are small and green, before the inner kernel 
 has become hard. Eemove the stems, and 
 let them stand in salted water over night. 
 Then freshen in cold water, pack in small 
 bottles, and cover with boiling vinegar. 
 Sweeten and spice the vinegar if you prefer. 
 Use them as a substitute for capers or ijse 
 them without pickling in any mixed-pickle 
 recipe. 
 
 Pickled Nuts (Butternuts and 
 Walnuts). 
 
 Gather them early in the summer, on a hot, 
 clear day, when they are tender enough to 
 pierce easily with a pin. The large walnuts, 
 or shagbarks, which have a thick outer rind, 
 are the best for pickling. Lay them in 
 strong salt-and-water, half a cup of salt to a 
 quart of water, for several days, or until 
 tender. Change the water every other day. 
 Take them out, and rub them with a coarse 
 towel, then put them where the sun will 
 shine on them until they are black. Shake 
 them occasionally, so they will be uniformly 
 colored. If you do not care for the dark 
 color, you may put them at once from the 
 brine into cold water, for half a day. When 
 ready to pickle them, wipe the nuts dry, and 
 fill the jars three-fourths full. Take a little 
 more than vinegar enough to fill the jars, 
 and to every quart allow quarter of a cup of 
 brown sugar, twelve cloves, twelve pepper- 
 corns, twelve allspice-berries, twelve cassia- 
 buds, and one square-inch stick of cinnamon. 
 Boil the spices in the vinegar ten minutes, 
 then strain, and pour It boiling hot over the 
 nuts. Repeat this twice, and, after the last 
 time, cover closely, or seal, and put away in 
 a cool, dry place. They should stand about a 
 month before using. 
 
 Pickled Onions. 
 
 Forpickling, choose the small white onions. 
 Pour boiling brine over them two days in 
 succession, then drain, place in jars, and 
 cover with cold vinegar. 
 
 Sweet Piclded Peaches or Plums. 
 
 If peaches are used, wipe them well to re- 
 move the fur. Plums should be pricked in 
 several places, to keep them' from cracking. 
 Eight pounds of fruit, four pounds of sugar, 
 one quart of vinegar, two ounces each of 
 whole cloves and stick cinnamon, half an 
 
 ounce of ginger-root. Boil vinegar, sugar, 
 and spices together, ten minutes, add-Uie 
 peaches, and Just lef them stand a minute or 
 two, being careful not to have them boil, or 
 become soft. Then pour into a stone jar, 
 and in a week pour off the vinegar, and scald 
 again. 
 
 Sweet Pickled Pears. 
 
 Ten pounds of Bartlett pears, not quite 
 ripe; wipe them, and remove the blossom 
 end, then cook them in boiling water until 
 tender. Eemove fruit, and strain the wate r ; 
 take one quart of this water, add to it one 
 quart of vinegar, five pounds of sugar, and 
 half a cup of mixed whole cloves, allspice, 
 mace, and stick cinnamon. Put it on to boil , 
 for half an hour, then add the pears, and 
 when well scalded, remove them, and pack 
 in glass jars. Boil the syrup down until 
 there is enough to cover the fruit; pour it 
 over, and seal at once. 
 
 Piccalilli. 
 
 One peck of green tomatoes and one head 
 of cabbage chopped fine ; mix with them one 
 large cup of salt, put all into a coarse cheese- 
 cloth bag, and let it hang and drain over 
 night. Then chop six large onions and four 
 green peppers, mix them with the tomatoes 
 and cabbage, pour over them enough hot, 
 weak vinegar to cover and drain again. The 
 next morning scald the same amount of good 
 sharp vinegar, and pour over them, add two 
 tablespoonfuls of whole mustard-seed, and 
 when cold it is ready to use. 
 
 Ripe Tomato Cold Pickle. 
 
 Sixteen medium-sized ripe tomatoes, four 
 small green peppers, four small onions, all 
 chopped fine. Then add one cup of vinegar, 
 one cup of sugar, and half a cup of salt. 
 Mix thoroughly, and put up cold. 
 
 Creen Tomato Pickle. 
 
 Chop enough green tomatoes to make a 
 gallon, sprinkle over them half a cup of salt, 
 and the next morning drain and squeeze dry. 
 Add one teaspoontul each of cinnamon, 
 cloves, whole mustard-seed, and celery-seed. 
 Pour on vinegar enough to cover, and boil 
 twenty minutes. 
 
 Spiced Creen Tomato Pickle. 
 
 Slice half a peck of green tomatoes,, cover 
 with one quart of water in which has been 
 
 AYER'S CHERRY PECTORAIi cures Colds and Coughs. 
 
22 
 
 'LIVEE, STOMACH, AKD KIDNEYS. 
 
 ATHLETIC SPORTS, 
 
 In which both sexes jpartloipate, Such as 
 croquet and laWh-tennis, ate mote com- 
 mon than formerly. If judiciously Conduct- 
 ed, and not carried 
 to an extreme, the 
 effect of these open'- 
 air recreations must 
 prove highly bfenefi- 
 (iial. But to procure 
 the greatest good, 
 ■ the athlete Should 
 
 ' guard ' against the 
 tol'matlou of lactic 
 aflid, which is liable 
 to be developed by 
 any Vlolelit exertion, 
 exposure tb ex- 
 tremes of heat or cold, damp air, or sud- 
 den checks of perSplratibh— the result, later, 
 Being rheumatism or neuralgia. 
 
 To this end, the use of Ayer's Sarsaparilla 
 is recommended, especially if there should 
 be a feeling of languor in the morning, pains 
 In the joints, tenderness of the muscles, 
 headache, rashes, pimples, or any other un- 
 usual symptoms. Taken a few minutes be- 
 fore each meal, Ayer's Sarsaparilla improves 
 the. appetite and effectually eliminates from 
 the blood all deleterious acids and other 
 impurities. It tones up {he system, regu- 
 lates the liver and kidneys, makes the weak 
 strong, cures others, will cure you. 
 "For years I was afllicted with terrible 
 Palt>itatiOh 
 of the heart, which, finally, became compli- 
 cated With liver complaint, so that I had 
 to give up Work. There being no doctor in 
 our place, 1 purchased a bottle 5f Ayer's 
 Sarsaparilla of our store-man, Mr. Host- 
 mark. Before 1 had used the whole of it, 
 I noticed an improvement. I have taken 
 two bottles of this medioinS and am in better 
 health than I have been for many years." — 
 L. Christensen, Poulsbo, Wash. 
 
 " It would be impossible for me to describe 
 what I have suffered from indigestion and 
 headache for the past three years. I have 
 been under the care of various physicians, 
 and tried a great many kinds of medicines, 
 but never found more than temporary relief 
 until I commenced using Ayer's Sarsaparilla 
 and Ayer's Pills, After taking these medi- 
 eihes for a,, short time my headache disap^- 
 
 peared. My stomach performs Its duties per- 
 fectly, and my health has been completely 
 restored. "^Mary Harley, Springfield, Mass. 
 
 " Through- the use of Ayer's Sarsaparilla 
 by the younger members of my family, I 
 believe, and so do they, that their health 
 has been improved. It has also made their 
 com|llexlon9 clearer through its effect on the 
 blood. ^This is the simple truth, and it may 
 gratify you to hear it. Toll are at liberty ts 
 make what use you please of this letter. I 
 have no hesitation in recommending Ayer's 
 Sarsaparilla either in public or private."— 
 Morris Phillips, Editor J*Ae Home Journal, 
 New York City. 
 
 " Last Spring I was afflloted with bilious- 
 ness and liver complaint. My tongue was 
 thickly coated, my breath was ofleasive, 
 food distressed me, I suffered much from 
 headache. 
 
 My Skin was Sallow, 
 
 and my bowels were alway^ out of orde*. 
 Bleep did not refresh me, nor did the many 
 remedies recommended by kind friends in 
 the neighborhood, do me any good. A rela^ 
 tive from a distant City, happening to Visit 
 me, advised nle to Use Ayer's Sarsaparilla, a 
 medicine which had cured het' of similar 
 troubles. I commenced using it, and my Im' 
 provement began almost from the first dose. 
 It relieved the distress about my llver, regu- 
 lated my bowels, caused food to rest well on 
 my stomach, cured my headache, improved 
 my complexion, ahd restfited my a£)petlte. 
 These results weire aooolaplished by three 
 bottles Of Ayer's sarsaparilla. "--Mrs. Lydia 
 M. Tarbox, Aitoona, Pa.. 
 
 "About two years ago I received ah injury 
 In ^ne of my knees, which resulted in Jay 
 becoming so lame from 
 
 Muscular Rheumatism 
 
 that I could not move about without the 
 aid of a cane. After sufleflhg for some 
 months, being convinced that my blood need- 
 ed purifying, I began taking Ayer's Sarsapa- 
 rilla, and my lameness was entirely cured." 
 —Mrs. 0, Williams, Hardwick, vt. 
 
 " I suffered for eight Weeks from a severe 
 paili in the side and back. I tried a bottle 
 of Ayer's Sarsaparilla, and, feeling relieved, 
 took a Second bottle, which dompletely cured 
 me.'' — Louis G. Trauth, lia Pearl street. 
 New Orleans. 
 
 AY&R'S SAttSAPARItlA cureA Oeu«ral DebiUtf . 
 
ATER'S PEESEEVB BOOK. 
 
 23 
 
 dissolved one cup ol salt, and then let it 
 stand two hours. Drain through a colander, 
 pressing out all the brine. Then add one 
 quart of best cider vinegar, one tablespoon- 
 lul each, of ground cloves, pepper, allspice, 
 mustard, and cinnamon, and one pound of 
 best brown sugar. Boil all together ten 
 minutes, then simroer about an hour. It is 
 ready for the table when cold, and will keep 
 indefinitely. 
 
 Uncooked Tomato Pickle. 
 
 Cuj; one peck of green tomatoes In quarter- 
 inch slices, sprinkle over them one cup of 
 salt, and let them stand twenty-foui hours. 
 Then drain very dry. Slice twelve small 
 onions thin. Mix one small bottle of pre- 
 pared mustard, two tablespoonfuls of ground 
 cloves, one tablespoonful of ground pepper, 
 and one of allspice. Then into the jar in 
 which the pickle is to be kept, put alternate 
 layers of tomato, spice, and onions, until all 
 Is packed. Cover with cold vinegar, and let 
 them stand until the tomato looks quite clear, 
 when they are ready for use. 
 
 Cold Catsup. 
 
 Feel and chop fine half a peck of ripe, 
 sound tomatoes. Grate two roots of horse- 
 radish, and chop fine one cup of onions. 
 Mix all well, and add one cup of salt. 
 Braise half a cup each, of black and white 
 mustard-seed in a mortar, and mix with them 
 two teaspoonfuls of black and one of red 
 pepper, one tablespoonful each, of mace and 
 cinnamon, and two teaspoonfuls of cloves, 
 one cup of sugar, and one quart of vinegar. 
 Mix all these ingredients very thoroughly, 
 and put it into jars. 
 
 Currant Catsup. 
 
 Ten pounds of currants, mashed, and 
 strained through a cloth. Add one quart of 
 vinegar, five pounds of granulated sugar, 
 three tablespoonfuls of cinnamon, two of 
 allspice, and one each of cloves and salt, 
 and one half teaspoonful of red pepper. 
 BoiLslowly one hour, and put it up in small 
 bottles. 
 
 Crap6 Catsup. 
 
 Five pounds of "grapes, mashed, stewed, 
 and rubbgd through a strainer. Then add 
 one pint of vinegar, three pounds of sugar. 
 
 one tablespoonful of ground allspice, one 
 teaspoonful each of ground cloves, cinna- 
 mon, and black pepper, and half a teaspoon- 
 ful of salt. Boil all together until thick. 
 
 Tomato Catsup. No. I . 
 
 One peck of ripe tomatoes, four large 
 onions sliced, three-fourths of a cup of salt, 
 three tablespoonfuls of black pepper, one 
 tablespoonful of red pepper, one tablespoon- 
 ful of allspice, half a tablespoonful of cloves. 
 Mix all together, and stew them until very 
 soft, about two hours. Just before taking 
 from the flre, add one quart of vinegar, and 
 rub through a colander. Put on to boil again, 
 then seal at once. 
 
 Tomato Catsup. No. 2. 
 
 Stew the tomatoes until soft, then to every 
 gallon of stewed tomatoes add one-fourth of 
 a pound of salt, one-fourth of an ounce each, 
 'of red pepper, pimento, and garlic, one half 
 of an ounce of ginger -root and of cloves. 
 Stew all together until reduced enough to 
 pour easily, then strain Into bottles, and seal 
 with wax. 
 
 Walnut Catsup. 
 
 Half a peck of green walnuts or butternuts 
 gathered when soft enough to bruise easily. 
 Put them Into a stone jar, and pound them 
 with a mallet. Sprinkle over them one cup 
 of salt, and add vinegar enough to cover. 
 Every day for a week bruise or pound and 
 stir them thoroughly, and then strain through 
 a fine strainer, pressing well until the nuts 
 are dry. Flavor the liquid with one table- 
 spoonful each of whole cloves, cassia-buds, 
 pepper-corns, and celery-seed, one square 
 inch of ginger -root and Ijorseradish-root, 
 half a nutmeg broken fine, one clove of gar- 
 lic, or one small onion cdt fine, and quarter 
 of a teaspoonful of cayenne. Boil all to- 
 gether slowly for half an hour, then strain 
 through a fine cloth, and when cold, bottle it, 
 and seal. 
 
 To Seal Bottles With Wax. 
 
 Melt eight ounces of beeswax and four 
 ounces of rosin In a tin pail placed on the 
 back of the range. Stir until well mixed. 
 Put the corks in the bottles, and press firmly, 
 then invert the top of the bottle in the hot 
 liquid. 
 
 AYEB'S CATHARTIC PILLS cure Sick Headache. 
 
21 
 
 THE BEST FAMILY PHYSIO, 
 
 AVER'S PILLS, 
 
 For the cure o£ stomacli, liver, and bowel 
 
 troubles, have long been the most popular 
 
 pill in pharmacy. As an all-round family 
 
 medicine, it has no 
 
 equal. 
 
 " I would like to 
 add my testimony 
 to that of others 
 who have used 
 Ayer's Pills, and to 
 I s a y that I have 
 taken them for 
 many years, and 
 always derived the 
 best results from 
 their use. For stom- 
 ach andnver trou- 
 bles, and for the cure of headache, caused by 
 these derangements, Ayer's Pills cannot be 
 equaled. When my friends ask me what is- 
 ' the best remedy for disorders of the stomach, 
 liver, or bo~wels, my invariable answer is, 
 Ayer's Pills. Taken in season, they will 
 break up a cold, prevent la grippe, check 
 fever, and regulate the digestive organs. 
 They are 
 
 Easy to Take, ' 
 
 and are, indeed, the best, all-round family 
 medicine I. have ever known." — Mrs. May 
 Johnson, 368 Eider Ave., New York City. 
 
 " Last Summer, I had a very severe bilious 
 at'tack. In the morniug, I felt as well as 
 usual ; but just after noon I was seized with 
 cramps and pains in my bowels, which were 
 severe enough to cause me to faint. I went 
 to bed, and after two hours of torture, I 
 began taking Ayer's Pills, two at a time 
 every hour. In about four hours, I began to 
 feel easier, and at midnight went to sleep. 
 , J The next morning, though veiy sore, I was 
 able to resume my ordinary work ; but a dose 
 of Ayer's Pills for the three following nights 
 entirely removed the trouble and restored 
 the regular action of the bowels." — J. H. 
 Stannard, Clinton, Conn. 
 
 " Some time since, I had a severe bowel 
 trouble, which the physicians said was caused 
 by a disordered liver. When I walked, the 
 slightest jar caused me intense pain and 
 suffering. Being recommended Ayer's Pills 
 I took them, and, in a short time, ray bowels 
 were restored to their natural condition. I 
 
 firmly believe these pills saved my life."— 
 A. A. Cromwell, Lead Hill, Ark. 
 
 "I was troubled a long time with sick head- 
 ache. It was usually accompanied with 
 severe pains in the temples, a sense of full- 
 ness and tenderness in one eye, a bad taste 
 m my mouth, tongue coated, hands and feet 
 cold, and sickness at the stomach. I tried a 
 good many remedies recommended for this 
 complaint ; but it was not until I began taking 
 Ayer's Pills that I received anything like 
 permanent benefit. A single box of these 
 pills did the work for me, a^id I am now free 
 from headaches and a well man."— Charles 
 H. Hutohings, East Auburn, Me. 
 
 "This is to certify that I am 57 years old 
 and have used Ayer's Pills for 25 years with 
 the 
 
 Most Beneficial Effect. 
 
 In early life, I was troubled wit^i malaria, eos- 
 tiveness, and attendant ills ; but for the last 
 fifteen years, I have enjoyed almost perfect 
 health, which I ascribe to the faithful use of 
 these pills. I keep a box in my ofhce and 
 anotlier in my bed-chamber, never take but 
 one at a time, but do so at any hour of the day 
 or night, and under alt circumstances. I take 
 Ayer's Pill^for headache, pains in the stom- 
 ach and bowlls, colds, sore throat, diarrhoea, 
 costiveness, rheumatism, that tired feeling, 
 and all other ills to which I am subject. I 
 use from four to five boxes a year, and that 
 is 'the amount of my 'doctoring' for several 
 years. I heartily recommend the use of 
 Ayer's Pills for the complaints above 
 specified." — A. Pease, late county judge, 
 Sidney, Neb. 
 
 "I don't believe there ever was so good a 
 piirmade as Ayer's Cathartic Pills. They 
 will do 
 
 All You Recommend « 
 
 them for and even more. When I have a cold 
 and ache from head to heels, a dose or two 
 of these pills is all the medicine needed to 
 set me right again. For headache, they never 
 fail. I have been a victim of terrible head- 
 aches, and have never found anything to re- 
 lieve them so quickly as Ayer's Pills. Since I 
 began taking this medicine, the attacks haye 
 been less and less frequent, until, '&t present, 
 months have passed since I have had one." 
 — L. Newman, Dug Spur, Va. 
 
 THE DOLL BKIDB. See Page 32. 
 
AYBR'S PRESERVE BOOK. 
 
 25 
 
 SUPPLEMENTARY. 
 
 The demand for Ayer's Preserve 
 Book being so extensive, we now 
 print a new edition, revised and en- 
 larged, adding the following tested 
 recipes : 
 
 Canned Porter Apples. 
 
 Allow half a cup of sugar, and one cup of 
 water, to every pound of apple. Pare, quar- 
 ter, and core tlie apples, and cook them 
 carefully, ii few at a time, in boiling water, 
 untilteiKler, but not soft enough to break. 
 Put them in the jars, which should be near 
 by in a pan of hot water. When all are 
 cooked, carefully pour back into the kettle 
 all the juice which has drained from the ap- 
 ples. Strain this water and put it on to 
 boil again with the sugar, adding more, if 
 needed, to make the right proportion for the 
 sugar. Boil and skim thoroughly. Then fill 
 the jars to overflowing with the boiling syrup; 
 and seal at once. 
 
 Canned Apricots. 
 
 Wipe the fruit, cut in halves, and remove 
 the stones. Weigh, and allow quarter of a 
 pound of sugar to each pound of|(('ult. Make 
 a syrup with as little water as possible, and 
 when boiling, skim well, then put in the fruit 
 and let it boil up once. Drain them from the 
 syruf , put into the jars, and fill to overflow- 
 ing with the boiling syrup. If the fruit is 
 hard and green, it should be cooked a little 
 longer, but never allowed to boil rapidly. 
 As the skin is thin the fruit need not be pared. 
 
 Apricot IVIarmalade. 
 
 Use the canned apricots, which can be 
 found at any grocery. Turn them from the 
 c^ and rub them througli a sieve, then put 
 on the fire and boil until reduced one-half. 
 Add sugarto taste, and boil again until thick. 
 Turn into small jars and cover with paper. 
 
 Barberry Preserve with Pears, 
 
 Stew two quarts of barberries (after care- 
 fully picking them over), in water enough to 
 co\ier them, for half an hoiu-. Mash them' 
 until all are broken, then drain through 
 cheese-cloth. Make a syrup with this bar- 
 berry water and five pounds of sugar. Boil 
 
 AYER'S CHERRY PECTOR AL — f or Throat and Lungs 
 
 and skim well. Have ten pounds pf any hard 
 pears, pared and cut in small slices. Cook 
 them in the syrup luitil transparent, then put 
 into jars. Boil tlie syrup until reduced 
 enough to cover the fruit, strain it, fill the 
 jars, and seal. 
 
 Citron Preserve. 
 
 Cut the citron in slices one inch thick, be- 
 ginning at the stem end, tlieu remo.ve the 
 rind and seeds, and cut each into several 
 uniform pieces. Soak it over liightin strongly 
 salted water. In the morning soak in cold 
 water and change the water until the citron 
 is freshened. ' Then parboil it, ten minutes, 
 in water with a teaspoonful of alum. Drain 
 and weigh the fruit, and to every two pounds 
 of fruit, allow a pound and a half of sugar, 
 halt a lemon, and hall an ounce of preserved 
 or candied ginger. Make a syrnp with one 
 pint of water to each pouud of sugar. Boil 
 and skim it. Then add the citron and sim- 
 mer until it is clear and tender. Drain the 
 fruit from the syrup and put it on large 
 plates to harden. The next morning cut the 
 lemon in thin slices and cook it in water to 
 cover until tender. Put the syrup oil to boil 
 again, and when the lemon is tender put it 
 into the syrup, add the water also, if not 
 bitter, then the ginger cut in thin pieces, and 
 the citron. Boll gently, long enough to thor- 
 oughly heat the citron, then put at once into 
 jars and seal. 
 
 Canned Quinces. 
 
 Weigh the quinces after they are pared, 
 quartered, and cored. Take three-fourths of 
 a pound of sugar to every pound of fruit. 
 Cook the quinces in boiling water until soft, 
 then take them out into a dish, and add the 
 sugar to the water in which they have been 
 cooked. Skim well, and boil until clear, 
 then add the quinces, and when well heated 
 through, drain them from the syrup and put 
 carefully into the jars. Boil the syrup ten 
 minutes longer, skim or strain it. If not clear, 
 then fill the jars to overflowing, and seal at 
 once. 
 
 Whole Pears, Canned. 
 
 Kemove the peel, leaving the stems on as 
 many Jlrm, ripe Bartlett or Sheldon pears as 
 yon wish to can. Make a thin syrup in the 
 proportion of about half a pound of sugar to 
 a pint of water, or with even less sugar, it 
 this syrup is too sweet. Boil the pears in the 
 syi-up until soft enough to easily pierce with 
 
26 
 
 THE GKEAT HOUSEHOLD REMEDY. 
 
 EVERY HOUSEHOLD 
 
 Should be provided with Ayer's Cherry Pec- 
 toral, the prompt use of which has saved 
 Innumerable lives. Not only does it give 
 immediate relief 
 In ordinary colds 
 and coughs, but 
 in bronchitis, 
 pneumonia, c a - 
 tarrh, whooping 
 ' cough, croup, 
 asthma, and la 
 grippe, the won- 
 derful efflcacy of 
 , this medicine has 
 I been proved over 
 I and over again. 
 
 ' In 1866, my 
 wife had ah attack of catarrhal fever, which 
 being poorly treated, settled on her lungs 
 and rapidly developed into what her physi- 
 cians pronounced consumption. The disease 
 progressed, with the typical symptoms of that 
 dread destroyer of human life, until her rela- 
 tives aijd friends, including the physicians, 
 concluded that the seal of death was upon 
 her, and that all that could be done for her 
 was to make the brief period of her life as 
 pleasant as possible. But I had foreseen this 
 conclusion from the beginning, because I had 
 seen it repeated so often in like cases, and 
 instead of relying upon the skill of physi- 
 cians, I sought an auxiliary treatment upon 
 which, if it answered no other purpose, would 
 afford me 
 
 A Ray of Hope, 
 
 however feeble, and by accident, I decided 
 upon the use of Ayer's Cherry Fectoral.. Soon 
 after my wife began taking this preparation, 
 she declared that it gave her more relief than 
 anything else she had taken. From my 
 observations of similar cases, I dared not 
 hope that this seemingly beneficial effect 
 was more than temporary; but I persisted in 
 the use of the Pectoral, and in a few months 
 the progress of the disease seemed to be 
 checked. In a few more months, there was 
 a marked improvement, the cough ceased, 
 she regained her lost flesh, and was restored 
 to perfect health. In all, she used about a 
 hundred bottles, extending over a period of 
 at least Ave years. Her physical vigor has 
 enabled her to discharge her domestic duties 
 and raise eight healthy children, her baby 
 
 being now eleven years of age. These facts 
 are well known to many of the leading citi- 
 zens of MoMinn and Polk counties, Tenn."— 
 J. A. Turley, Athens, Tenn. ' 
 
 ■' About two years ago, I suffered severely 
 from asthma, for which I tried a great many 
 remedies, one of which cost me four dollars 
 a bottle, and afforded me but very little re- 
 lief. Hearing of a neighbor who had been 
 greatly benefited by the use of Ayer's Cherry 
 Pectoral for i like complaint, I resolved to 
 try it, and it has done me more good than 
 anything I have ever taken. It gave me 
 
 Relief from the Start, 
 
 and since then, I have used it with equal 
 success among my children for whoopimj 
 cough. I would not be without it in the 
 house."— Mrs. S. F.Koberts, Oak Level, Ala, 
 
 " Two winters ago, I had the grippe, and 
 it left me with a most distressing and persist- 
 ent cough. My family physician prescribed 
 for me, changing medicines as often as he 
 found the tilings I had taken were not help- , 
 ing me ; but in spite of his attendance, I got 
 no better. Finally, ray husband, — reading 
 one day of a, gentleman who liad had the 
 grippe and was cured by taking Ayer's 
 Cherry Pectoral,— procured, for me, a bottle 
 of this medicine, and before I had taken halt 
 of it, I was cured. I have used the Pectoral 
 for my children and in my family, whenever 
 we have needed it, and have found it a spe- 
 cific for colds, coughs, and lung troubles."— 
 Emily Wood, North Street, Elkton, Md. 
 
 " Several years ago, while in Fort Snelling, 
 Minn., I caught a severe cold, attended with 
 a terrible cough that allowed me no 'rest day , 
 or night. The doctors, after working over 
 me to the best of their ability, pronounced 
 my case hopeless, and said they could do no 
 more for me. A friend, in a neighboring 
 town, learning of mytrouble, sent me a bottle 
 of Ayer's Cherry Pectoral, with the assurance 
 tliat if anything could help me. 
 
 That Medicine Would. 
 
 I began to take it, and very soon I was 
 greatly relieved, and, by the time I had used 
 the whole bottle, I was completely cured. I 
 have never bad much of a cough since that 
 time, and I fli-mly believe that Ayer's Cherry 
 Pectoral saved my life." — W. H. Ward, 
 8 Quimby Avenue, Lowell, Mass. ' 
 
 AYER'S PILLS — the Best Family Physic, 
 
 .1 
 
AYEE'S PRESERVE BOOK. 
 
 27 
 
 a Broom straw. Y/hile boiling liot, carefully 
 place the peal's in the jars, stems downward, 
 so arranged that there shall be little or no 
 space between the pears. Fill to overflowing 
 with the hot syrup, and seal. 
 
 Preserved Figs. 
 
 The weight of ripe figs in sugar, peel of one 
 lemon and juice ot two, a little ginger ; cover 
 the figs with cold water for twelve hours, 
 then simmer in water enough to cover them 
 until tender, and spread on a sieve to cool 
 and harden. Make a syrup of the sugar and 
 a cup ot cold' water for every pound. Boil 
 until clear of scum; put in figs and simmer 
 ten minute ; take theih out and spread upon 
 dishes in the sun. Add the lemons and gin- 
 ger ; boil the syrup thick, give the figs another 
 boil of fifteen minutes, and fill the jars three- 
 quarters full. Fill up witli boiling syrup, 
 cover, and when cold seal up, 
 
 Canned Rhubarb, Not Cooked. 
 
 Cut the stalks of freshly gathered rhubarb 
 into cubes ah inch square, stringing as for 
 coolting. Pack closely in pint jars, fill to 
 oveiHowing with cold water, seal and set 
 away in a dark, cool closet. When needed 
 for use, stew in the water which has pre- 
 served it. It is as delicious as if freshly 
 gathered frotn the garden. 
 
 Orange Preserves. 
 
 Slice Very thin one ioien Messina oranges, 
 and put with them the juice of two lemons ; 
 measure them, and add sutBolent water to 
 make three and a half quarts, and let it stand 
 over night. In the morning put it on the 
 Are, cover, and boil until soft, then add five 
 pounds of sugar and boll for about three- 
 quartets of an hour or until the oranges are 
 clear. 
 
 Preserved Lemon Peel. 
 
 Let some fresh lemon peels soak in cold 
 water until the white pulp can be scraped 
 oft, then boil them until soft, and preserve 
 them in half their weight in sugar ; use as a 
 substitute for citron. 
 
 Orange and Banana Jelly. 
 
 Make a pint of orange jftUy. A simple way 
 is to buy a little cake of stiff orange jelly for 
 sale at grocery stores, which, with the addi- 
 tion of a pint of boiling water, makes it the 
 
 right consistency, and to it add the juice of a 
 large orange and the pulp, with all the skin 
 removed from it, of two and one-half oranges. 
 Slice three bananas into the jelly, pour into 
 moulds, and set away to stiffen and get very 
 cold; whip up one-half pint sweet cream, 
 sweeten it, flavor with about eight drops of 
 vanilla. Turn the jelly into a dish, keep the 
 cream about it and serve. 
 
 Coffee Jelly. 
 
 Put seven table-spoonfuls of freshly ground 
 ooflee into the coffee-pot, and mix into it Ilia 
 white of an egg and half a cup of Cold Water. 
 Put the pot on the fire and add a quart of 
 boiling water; beat up for a minute, then 
 cover and let boil for twenty minutes, stirring 
 now and then. Set oft the stove, potu' in half 
 a cup ot cold water and let the coffee settle. 
 in the meantime let half a box, or one ounce, 
 of gelatine soak in one-half a cup of cold 
 water or coffee for two hours; when the 
 coffee is settled, add to it the gelatine and 
 stir until the latter is thoroughly dissolved, 
 sweeten to taste, pour into a quart bowl and 
 set away to stiffen. Serve very told in 
 a glass dish, with whipped cream heaped 
 about it. 
 
 Yellow Jelly. 
 
 Put an ounce of gelatine to soalc in half a 
 pint of water for an hour. Heat two cupfuls 
 milk, add the gelatine, the beaten yolks of 
 three eggs, a cupful of sugar and flavoring 
 of vanilla. Boil it well, take.from fire, whip 
 Up very stiff the whites of the eggs, beat thgm 
 into the jelly and poUr into moulds to stiflBh. 
 Serve with thin boiled custard or sweet 
 cream. 
 
 Strawberry Jelly. 
 
 Mash one quart strawberries to a pulp, and 
 strain through coarse muslin. Mix one cup 
 of sugar and the juice of one lemon with 
 two-thirds of a package of gelatine that 
 has soaked in one cup of cold water tor 
 an hour; stir well and pour over this one 
 pint of Boiling water. Stir until dissolved, 
 then put into glasses and Seal. 
 
 Calf's-foot Jelly, for Invalids. 
 
 Boil eight calves' feet in just enough water 
 to keep them well covered until the water 
 becomes a jelly, then remove the feet, and 
 add to the jelly one pound white sugar, one 
 quart pott Wine, the whites and shells of two 
 
 CHILDREN'S DELIGHT. See Pagfe 32. 
 
28 
 
 SPECIFIC FOR DEBILITY. 
 
 THOUSANDS OF PEOPLE 
 
 Who suffer from debility and otiier com- 
 plaints, and are unatiie to procure reiief 
 from tonics, stimulants, or any of the ordi- 
 nary medicines pre- 
 scribed by physicians, 
 will find, in Ayer's Sar- 
 saparilla, just the rem- 
 edy they need. Health 
 and strength being 
 once more assured, 
 they gi-atefully testify 
 in terms like the fol- 
 lowing; 
 
 " About eight" years 
 ago, I became com- 
 pletely prostrated, and 
 for two years my health 
 was so bad that the 
 physicians supposed I 
 was going into a decline. There were two 
 weeks that I had not eaten anything, and no 
 one supposed I should live. Being induced by 
 a newspaper advertisement to try Ayer's Sar- 
 sapavilla, I began taking it in very small 
 dpses at first, arid soon I commenced to feel 
 better and call for 
 
 Something to Eat. 
 
 My-triends were surprised at the change in 
 my condition, as I improved rapidly, gaining 
 both in strength and 'flesh. I never weighed 
 over one hundred and five pounds, eVen be- 
 fore I was taken sick ; but now my weight is 
 one hundred and thirty-five pounds and I 
 am perfectly well and hearty." — Mrs. L. T. 
 Thompson, Washington, Ga. 
 
 "This is to certify that my wife was an 
 invalid for five years, most of that time being 
 so weak and feeble as to be unable to walk 
 across the floor without assistance. After 
 spending more than two hundred dollars for 
 the services of the best physicians in our 
 section, but without doing her any good, I 
 was induced by a friend, to try Ayer's Sarsa- 
 parilla. Finding almost immediate benefit, 
 she persisted till she used fourteen bottles, 
 when her health and strength were fully 
 restored."-^B. F. Trautman, Pierce, Pa. 
 
 " About a year ago, a young woman in my 
 vicinity, who was supposed to be suffering 
 from consumption, bought from me a bottle 
 of Ayer's Sarsaparilla. It did her so much 
 good that she tried another, and about that 
 
 time, moved out of our neighborhood, so that 
 I did not hear from her until a few weeks 
 ago, when I learned $hat she was cured and 
 attributed her recovery to Ayer's Sarsapa- 
 rilla."— Isaac Eainey, general merchant. 
 Barley, Va. 
 
 "My daughter, who Is about sixteen years 
 of age, had, for a long time, been troubled 
 with violent headaches and insomnia. She 
 was pale, had no appetite, and losing flesh 
 rapidly. She took various remedies, but re- 
 ceived no benefit, until she commenced the 
 use of Ayer's Sarsaparilla. After taking 
 about half a bottle, she 
 
 Began to Feel Better, 
 
 and continuing to talce this medicine, her 
 appetite was restored, her cheeks filled out, 
 and their natural color returned. She soon 
 gained in strength, her headaclies disap- 
 peared, she slept better, and how she says 
 she feels like a new person. Ayer's Sarsapa- 
 rilla has done more for my daughter than I 
 ever supposed was in the power of a remedy, 
 and I believe it has no equal as a Spring 
 remedy."— F. P. Coggeshall, 6 Lyon Street, 
 Lowell, Mass. 
 
 " I believe in the healing virtues of Ayer's 
 Sarsaparilla, because it has helped me. I 
 have been troubled for years with indiges- 
 tion, and this medicine has done a great deal 
 towards restoring my health and strength. 
 ]yfy appetite is better and I sleep more since 
 I began to take it. I had been atdieted with 
 kidney trouble for five years. I have taken 
 only four bottles and I know 
 
 It Has Ciired Me. 
 
 It gives me great pleasure to recommend it 
 to those who are afflicted in like manner."— 
 (Rev.) Hugh Montgomery, pastor of Central 
 M. E. Church, Lowell, Mass. 
 
 "For the benefit of other sufferers, I would 
 say that Ayer's Sarsaparilla is the best rem- 
 edy 1 ever used for tlie cure of indigestion." 
 — Mrs. S. Cummings, 78 Somerset Avenue, 
 Taunton, Mass. 
 
 "My little girl was afflicted with eczema. 
 She suffered very much from itching sores on 
 her head, face, hands,, and body. Physicians 
 worked on her tor some twelve months, with- 
 out benefiting her. I at last tried Ayer's 
 Sarsaparilla, two bottles of which cured 
 her."— C. L. Wood, merchant, Fentress, Va. 
 
 AYER'S the only Sarsaparilla at the World's Fair. 
 
AYER'S PRESERVE BOOK. 
 
 29 
 
 eggs; let It boil for four or live minutes, pass 
 through a jelly-bag, then place in moulds. 
 
 Chicken Jelly. 
 
 Half a raw chicken, pounded with a mallet, 
 bones and meat together, plenty of cold water 
 to cover it well— about a quart. Heat slowly 
 in a covered vessel, and let it simmer until 
 the meat is in wlilte rags and the liquid 
 reduced one -half. Strain and press, first 
 tlirough a colander, then through a coarse 
 cloth. Salt to taste, and pepper if you think 
 best; return to the fire, and simmer five min- 
 utes longer. Skim when cool. Serve cold- 
 just from the ice. You can make into sand- 
 wiches by. putting the jelly between thin 
 sUces of bread spread lightly with butter. 
 
 Wine or Cider Jelly, for Invalids. 
 
 Three cups sugar, one cup cold water, 
 one package of gelatine, juice of three 
 lemons and grated peel of one, one quart 
 boiling water, two or three bits of cinnamon 
 bark. Soak gelatine in cold water one hour, 
 add to this the lemons, sugar, and cinnamon, 
 pour over all one quart boiling water, put in 
 one pint sherry wine or one pint of cider. 
 
 Orange Jelly. 
 
 Use two lemons and the grated peel of two 
 oranges, juice of four oranges, sugar and 
 gelatine as in wine jelly. 
 
 Lemon Jelly with Banana. 
 
 Make some lemon jelly, using three lemons, 
 a cupful of sugar to half a box of gelatine. 
 Let it 'get a little stiff. Peel and slice quite 
 thin some fine, solid bananas. Pour a layer 
 of jelly in a mould, then put in layer of 
 bananas, then another of jelly and so on 
 until the mould is full. Let it stiffen and 
 serve in a bed of stiffly whipped cream. 
 
 Strawberry Jam. 
 
 Put the strawberries in a preserving kettle 
 and boil fifteen or twenty minutes, skim- 
 ming as the scum rises. Then add the sugar, 
 allowing three-quarters of a pound of sugar 
 to a pound of fruit. Boil thirty minutes 
 longer, stirring constantly ; when done pour 
 in jars or jelly-glasses, and when cold seal up. 
 
 Apple Marmalade. 
 
 Peel your apples ; scald them till they come 
 easily from the core; weigh your apples, 
 and allow an equal weight of sugar. Damp 
 
 skimming carefully until it is a thick syrup. 
 Put in the apple-pulp (rejecting the core), 
 and boil quickly for fifteen minutes, adding 
 six cloves and tlie grated rind of a lemon; 
 take out the cloves before you fill your jars. 
 
 Picklette. 
 
 Four large, crisp cabbages, cut flue; one 
 quart onions chopped fine ; two quarts vine- 
 gar, or enough to cover the cabbage; two 
 pounds brown sugar; two tablespoonfuls 
 ground mustard; two tablespoonfuls black 
 pepper; two tablespoonfuls cinnamon; two 
 tablespoonfuls turmeric ; two tablespoonfuls 
 celery-seed; one tablespoonful allspice; one 
 tablespoonlul mace; one tablespoonful alum, 
 pulverized. Pack the cabbage and onions 
 jn alternate layers, with a little salt between 
 them. Let them stand until next day. Then 
 scald the vinegar, sugar, and spices together, 
 and pour over the cabbage and onion. Do 
 this three mornings in succession. On the 
 fourth put all together over the fire and heat 
 to a boil. Let them boil five minutes. When 
 cold, pack in small jars. It is fit for use as 
 soon as cool, but keeps well. 
 
 Sweet Tomato Pickle. 
 
 (Very Good.) Seven pounds ripe tomatoes, 
 peeled and sliced ; three and one-half pounds 
 sugar, one ounce cinnamon and mace mixed, 
 one ounce cloves, one quart of vinegar. Mix 
 all together and stew one hour. 
 
 Mixed Pickle. 
 
 Take one pound ginger-root and one-half 
 pound garlic (both previously salted and 
 dried); two gallons vinegar ; one half-ounce 
 turmeric; and one-quarter pound long pep- 
 per. Digest together two or three days near 
 the fire in a stone jar; or gently simmer 
 them in a pipkin or enameled saucepan. 
 Then put in almost any vegetables except' 
 red cabbage and walnuts, all previously 
 salted and dried. 
 
 Preserved Orange Peel. 
 
 ( Very Nice.) Weigh the oranges whole and 
 allow pound for pound. Peel the oranges 
 neatly and cut the rkid into narrow shreds. 
 Boil until tender, changing the water twice, 
 and replenishing with hot from the kettle. 
 Squeeze the strained juice of the oranges 
 over the sugar ; let this heat to a boil ; put in 
 the shreds and boil twenty minutes. Lemon 
 
 the Sugar with a little water and then boil it; 
 
 AYER'S PILLS, Highest Awards at World's Fair, 1893. 
 
30 
 
 MEDAL AND DIPLOMA AT CHICAGO. 
 
 At the World's Fair. 
 
 Atek's Medicines, the Only Pbepara- 
 TioNs OF THE Kind Admitted. 
 
 The admissiou of Ayer's Sarsaparilla at 
 the World's Columbian Exposition, Chicago, 
 1893, to the exclusion of all other prepara- 
 tions of this class, 
 gave emphasis of the 
 strongest kind to the 
 I popular indorsement 
 of this wonderful 
 hlood - purifier. By 
 this action the 
 "World's Fair com- 
 mittee, composed of 
 scientific men, have in substance said: 
 
 1. Ayer's Sarsaparilla la not only the best 
 and leads all other blood-purifiers in point of 
 medicinal value, but it is an established fact, 
 not an experiment. It is an efficacious rem- 
 edy, a Sarsaparilla that cures. 
 
 a. It is a scientific preparation, and the 
 only remedy of the kind worthy the indorse- 
 ment of the World's Columbian Commission, 
 and, at the same time, entitled to public 
 confidence. 
 
 When it is understood that the rule for- 
 bidding the exhibition of patent medicines, 
 was so rigidly enforced as to keep out all 
 such, despite the most determined efforts of 
 their manufacturers to obtain exhibition 
 privileges at all hazards, it will be readily 
 seen that Ayer's Sarsaparilla leads all other 
 similar preparations in America. 
 
 Its Best Recommendation. 
 
 It is in the action of Ayer's Sarsaparilla it- 
 self that we find its best recommendation. 
 It always commands, from those who have 
 taken it, words of highest praise. 
 
 Its record of permanent cures of diseases 
 .wUich have baffled the skill of most learned 
 and skillful physicians, has never been ap- 
 proached by any other medicine. It an- 
 swers, better than any other remedy, all the 
 requirements of a Standard Family Medicine. 
 It continually increases in sale, and be- 
 comes, each year, more and more popular. 
 
 It vitalizes the life-current as no other 
 remedy can; It dispels all baneful humors 
 from the system; it invigorates and gives 
 tone to the various organs, and enables them 
 to perform faithfully the duties upon which 
 the machinery of life depends ; it strikes at 
 theroot of disease by removing the cause. 
 
 assists nature to repair her losses, and thus 
 induces permanent restoration to health. 
 
 Ayer's Sarsaparilla is, in every sense, a 
 blood-purifier. If you suffer from scrofula, 
 dyspepsia, rheumatism, liver, or kidney 
 complaint, loss of vitality, sleeplessness, 
 that tired feeling, emaciation, or any other 
 ailment originating in impure blood, take 
 Ayer's Sarsaparilla, and take it now. . It has 
 cured others, and it will cure you. 
 
 Medal and diploma were also awarded 
 Ayer's Cherry Pectoral and Ayer's Pills. 
 
 Ayer's Cherry Pectoral, for the relief and 
 cure of colds, coughs, bronchitis, la, grippe, 
 hoarseness, asthma, croup, and ijU diseases 
 of .the throat and lungs. The most success- 
 ful remedy for consumption, in its early ■ 
 stages. 
 
 Ayer's Pills, the best of all remedies for 
 constipation, biliousness, sick headache, in- 
 digestion, dizziness, and all disorders of the 
 Stomach, Liver, and Bowels. 
 
 Nine Good Reasons 
 
 Why Ayer's Sarsaparilla should be taken in 
 
 preference to any other blood-purifier : 
 
 1st. The drugs from which it is' made are 
 the most carefully selected and the best 
 that money can buy. 
 
 2nd. These drugs are so nicely combined, 
 and in such scientific proportions, that 
 they may always be depended upon lor 
 successful results. 
 
 3rd. It Is a powerful concentrated extract, 
 requiring only a teaspoonful for the 
 largest dose. 
 
 4th. It is perfectly safe for either young 
 or old, for the most delicate or the most 
 robust. 
 
 5th. It will act upon the ,blood more health- 
 fijUy and speedily than any other blood- 
 purifier. 
 
 6th. It cures by removing the conditions 
 which malce sickness possible, and cures 
 permanently. 
 
 7th, This remedy has a well-kno^n scien- 
 tific value and its formula Is familiar to 
 professional men. 
 
 8th. It has been before the public for half a 
 centui-y. Druggists and physicians recom- 
 mend it, and employ it in tlieir practice. 
 
 9th. It was the only Sarsaparilla admitted 
 at the Wqrld's Fair. It stands first. It 
 leads all other blood-purifiers. 
 
 AYER'S CHERRY PECTORAL— the Best Expectorant. 
 
AYER'S PEESERVE BOOK. 
 
 3X 
 
 peel can be preserved in tlie same way, 
 allowing more sugar. 
 
 Pickled Cherries. 
 
 Five pounds of cherries, stoned or not ; one 
 quart of vinegar, two pounds of sugar, one- 
 half ounce of cinnamon, one-half ounce of 
 cloves, one-half ounce of mace; toil the 
 sugar and vinegar and spices together (grind 
 the spices and tie them in a muslin hag), and 
 pour hot over the cherries, and can. 
 
 Mangoes. 
 
 These are made from small, green water 
 or muskmelons, green tomatoes, peppers, 
 peaches, large cucumbers, or any fruit from 
 which the seeds, stone, or inside portion can 
 be removed, the cavity filled with a highly- 
 seasoned mixture, and the opening closed 
 again In such a way as to give the appear- 
 ance of whole fruit. In using peppers and 
 green tomatoes, cut a circular piece from the 
 stem end, remove the seeds and put the pieces 
 in place again, or beside the one from which 
 they were taken. It melons are used, cut 
 out a piece one inch wide and three long, 
 then scoop out the seeds and soft portion. 
 When the fruit is prepared, let it soak over 
 night in strongly-salted water. In the morn- 
 ing drain and he careful to have the cut 
 portions kept where tliey belong. Prepare 
 the following mixture to use as stufttng: 
 Chop enough firm, white cabbage to fill the 
 cavities, it is impossible to give the exact 
 amount. You may use with it, if you prefer, 
 one-fourth part of chopped celery, or green 
 tomatoes, or cucumbers. Sprinkle well with 
 salt and let it stand two hours. Allow one 
 small onion, two or three nasturtium-seeds, 
 and half a teaspoonful of whole mustard- 
 seed to each pint of chopped vegetables. 
 Season to taste with ground cloves, cinna- 
 mon, allspice, ginger, pepper, and salt. Mix 
 thoroughly, and then fill the cavities ; press 
 it in well, fit in the pieces that were removed, 
 and then tie them firmly with fine twine. Put 
 the mangoes in a preserving kettle, cover 
 with cold vinegar and let them remain over 
 night. The next morning heat all together 
 and simmer gently half an hour. Take them 
 out carefully and put in a stone jar and cover 
 with cold vinegar. The next morning pour 
 ofE the vinegar, add half a cup of sugar to 
 each quart of vinegar, bring to a boll, and 
 pour it over the mangoes. Eepeat this for 
 three or four mornings, and after the last 
 
 scalding, cover when cool, and put away in a 
 dry plac'e. The latter part ol this process 
 applies only to mangoes made from melons 
 and cucumbers. Pepper and tomato man- 
 goes are simply covered with cold vinegar 
 alter stuffing, then put away and in a month 
 they will be ready for the table. 
 
 Pickled Cauliflower. 
 
 Two cauliflowers, cut up ; one pint of small 
 onions, three medium -sized red peppers. 
 Dissolve half a pint of salt in water enough 
 to cover the vegetables, and let these stand 
 over night. In the morning drain therd. 
 Heat two quarts of vinegar with four table- 
 spoonJuls of mustard-seed, until it boils. Add 
 the vegetables, and boil for about fifteen min- 
 utes, or until the cauliflower is tender enough 
 to be easily pierced with a fork. 
 
 Pickled Mushrooms. 
 
 Sufficient vinegar to cover the mushrooms ; 
 to eacli quart of mushrooms, two blades 
 pounded mace, one ounce ground pepper; 
 salt to taste. Choose some nice, young but- 
 ton mushrooms for pickling; rub off the 
 slcins with a piece of flannel and salt, and cut 
 OfE the stalks ; it very large, take out the red 
 inside and reject the black ones as they are 
 too old. Put them in a stewpan, sprinkle 
 salt over them, with pounded mace and pep- 
 per in the above proportions; shake them 
 well over a clear fire until the liquor flows, 
 and keep them there until it is all dried up 
 again; then add as much vinegar as will 
 cover them ; just let it simmer for one min- 
 ute, and store it away in stone jars for use. 
 "When cold, tie down with bladder, and keep 
 in a dry place ; they will remain good for a 
 length of time, and are generally considered 
 delicious. 
 
 Quince Marmalade. 
 
 Gather the fruit when fully ripe; pare, 
 quarter, and core, boil the skins with as 
 many teacuptuls of water as you have pounds 
 of quincjcs ; when they are soft, mash them 
 and strain the water from theifi and put into 
 the quinces; boil them until, tliey are soft 
 enough to mash fine; rub through a sieve, 
 add to the pulp as many pounds of sugar as 
 there are of pulp, stir together, and set over 
 a geutle fire until it will fall from a spoon 
 hke jelly. If it jellies when cold, it has 
 cooked enough. Put in pots or tumblers and 
 when cold, secure as instructed for jellies. 
 
 AYER'S CHERRY PECTORAL Received Hedal at World's Fair. 
 
A. DOLL BEIDE. 
 
 CHILDREN'S DELIGHT. 
 
 A DOLL BRIDE. 
 
 The Loveliest and Daintiest Paper 
 Doll Ever 5een. 
 
 Bridal Robes, Street Dress, House Dress, and Carriage 
 Dress, Cloves, Hats, Etc., to Match. 
 
 EVEBt lIlTTLE CIRL WILL WANT IT. 
 
 y:^- 
 
 V 
 
 Thet prettiest, dressiest, toniest paper doll that has 
 yet appeared is-Ayer's Doll Bride. It is well made, 
 i strong, and durable ; has movable arms ; is all ready 
 ^for use, and its dresses are in the very height of style. 
 
 This doll has a beautiful face ; its clothes are models ' 
 ' of the di^essmaker's art ; its jaunty, artistic hats, its 
 shapely gloves, its graceful draperies match each cos- 
 tume, are in exquisite taste, and hand^mely colored. 
 
 No other doll can begin. to cc)nipare with the DoP. 
 Bride for matchless beauty, f«<r elegance of design, or 
 for richness of outfit, and while ^ proud to state we 
 haye been successful in producing the most bewitching doll in the market, . 
 we are also pleased to say no other doll of equal size and beauty can be 
 purchased for so little money. Children are sure to be charmed with it. 
 
 The Doll Bride will be sent on receipt of 12 cents in stamps, by 
 Dr. J. C. Ayer & Co., Lowell, Mass. 
 
 ■^ AYER'S SARSAPARILLA cures DebUity. 
 
INDEX. 
 
 ISTRODUCTIOW. 
 
 Canning and Peesekvinq - - - i 
 Apples, Canned Porter - - 25 
 
 Apple Sauce, Canned Baked 3 
 
 Apples, Preserved 3 
 
 Apricots, Canned 25 
 
 Barlaerry Preserve with Pears 25 
 
 Barberry Sauce with Sweet Apples 3 
 
 ■ Blackberries, Canned 5 
 Blueberries, Canned 5 
 Cherries, Canned 5 
 Cherries, Preserved 5 
 Citron Preserve - - 25 
 Currants and Berries Canned without cook- 
 ing - S 
 Figs, Preserved 27 
 Gi'ape Preserve 5 
 Lemon Peel, Preserved 27 
 Orange Peel, Preserved 29 
 Peaches, Canned - 5 
 Peaches Preserved 5 
 Pears, Whole, Canned 25 
 Pineapple, Canned 7 
 Pineapple, Preserved - 7 
 Plums, Canned 7 
 Plums, Preserved 7 
 Quinces, Canned - 25 
 Quinces, Preserved 7 
 Raspberries, Canned ■ 7 
 Raspberries, Preserved 7 
 Rbubarb, Canoed - 9 
 Rhubarb, Canned, Not Cooked 27 
 Strawberries, Canned 9 
 Tomato Figs - 9 
 Tomatoes, Canned 9 
 Tomatoes, Green, Preserved 9 
 Tomatoes, Ripe, Preserved - 11 
 Tomatoes, Whole for Winter Use - 11 
 
 Butters, Jams, and Maujtalades. 
 
 Apple Butter 11 
 
 Apple Marmalade 29 
 
 Apple Sauce with Sweet Cider 11 
 
 Apricot Marmalade 25 
 
 Barberry Jam 11 
 
 Blackberry Jam 11 
 
 Gooseberry Jam 13 
 
 Grape MarmsJade 13 
 
 Orange Marmalade 13 
 
 Peach Marmalade 13 
 
 Quince Marmalade 31 
 
 Raspberry Jam 13 
 
 Strawberry Jam 29 
 
 Jellies. 
 
 General Directions for Making Jelly 
 
 Apple Jelly - 
 
 Apple, Crab, Jelly 
 
 Barberry Jelly 
 
 Blackberry Jelly - 
 
 Calf's-foot Jelly 
 
 Chicken Jelly 
 
 Coffee Jelly - 
 
 Cranberry Jelly - 
 
 Currant Jelly and Jam 
 
 Grape Jelly 
 
 Lemon Jelly with Banana 
 
 Orange and Banana Jelly 
 
 Orange Jelly - 
 
 Plum Jelly 
 
 Quince Jelly 
 
 Strawberry Jelly 
 
 Wine or Cider Jelly 
 
 Yellow Jelly 
 Pickles, Spiced Fruits, and Catsups. 
 
 General Directions for Pickles 
 
 Cabbage, Pickled 
 
 Cauliflower, Pickled 
 
 Cherries, Pickled 
 
 Chili Sauce 
 
 Chow Chow 
 
 Chutney Sauce 
 
 Cucumber Pickles 
 
 Currants, Spiced - 
 
 Grapes, Spiced 
 
 Mangoes 
 
 Melons, Sweet Pickled 
 
 Mushrooms, Pickled 
 
 Mustard Pickled - 
 
 Nasturtiums, Pickled 
 
 Nuts, Pickled 
 
 Onions, Pickled 
 
 Peaches or Plums, Sweet Pickled - 
 
 Pears, Sweet Pickled 
 
 Piccalilli - 
 
 Picklette - 
 
 Pickle, Mixed 
 
 Tomato Pickle, Cold 
 
 Tomato Pickle, Green 
 
 Tomato Pickle, Spiced 
 
 Tomato Pickle, Sweet 
 
 Tomato Pickle, Uncooked 
 
 Catsup, Cold - 
 
 Catsup, Currant 
 
 Catsup, Grape 
 
 Catsup, Tomato 
 
 Catsup, Walnut - 
 
 To Seal Bottles with Wax 
 
 13 
 
 15 
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 29 
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 29 
 27 
 29 
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 29 
 27 
 
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 31 
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 29 
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 29 
 
 2a 
 
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 23 
 
 m^MdzUonal copies of ATER'S PRESERVE BOOK may he obtained from 
 J. a Ayer Co., Lowell, Mass., on receipt of a $-cent stamp. 
 
 AVER'S SARSAPARILiTjA makes the Weak Strong. 
 
1-! I .■■ 
 
 COMPLIMENTS OF