Author Title Imprint 16—47372-3 OPO ■THE- First National Bank OF TOWANDA, PA. Capital, - - - - '$12£,000 Surplus {Fuqd, - - - §100,000 Offers its services for .any of the following' purposes : First — As a safe depository for money in large or small amounts. Its system of saving deposits has become very popular. Second. — For the purchase or sale of any kind of Govern- ment Bonds. It will also negotiate the purchase or sale of Railroad Bonds, Stocks or Municipal Securities. Third. — It issues drafts payable at par in nearly all the cities and towns of England, Ireland, Scotland and Con- tinental Europe. Fourth. — It has at all times for sale passage tickets to or from the old country, by the best English or German Steamship lines. Fifth. — It is always in condition to render its customers any needful accommodations in the way of loans or pur- chase of business paper. Sixth. — Any information its officers may have in regard to investments, or relating to any financial business, is at the service of the public. JOSEPH POWELL, President, CHAS. L. TRACY, Vice-Pres't. N, N, BETTS, Cashier, TOWANDA, PENNA, DEALERS IN Hardware,StovesandTinware Tools and Cutlery, Glass, Oils, Paints, House Furnishing Goods, &c. &@L THE DOCK ASH RANGE, P^ The Best in the World for Cooking and Baking ! HEATING STOVES — ALL STYLES AND SIZES. THE PERFECTION CARPET SWEEPER— Noiseless and Durable ! ALABASTINE, The best substitute for paint or kalsomine. Can be applied by any person. S. P. Whiteomb, — —DEALER IN BOOKS, STATIONERY, WALL PAPER, 310 MAIN STREET, TOWANDA, PA. StieveFtS &t Li©Rg, GENERAL DEALERS IN Groceries, Provisions & Country Produce, Corner Main and Pine Sts., Towanda, Pa. «3r* We invite attention to our complete assortment and very large stock of choice goods Which we have always on hand. 49*Esi>ccial attention given to the Produce Trade, and cash paid fordesirahle kinds. GEO. STEVENS, M. J. LONG. §1,41 j| 1, -He DRUGGIST *-«- SOUTH END WARD HOUSE TOWANDA, PA., AND DEALER IX Jzirkishs ' uf^ake rials. Fine Brushes, Canvas, Academy Board, Panels. Plates, Plaques and Tiles, Lustra Colors, — Winsor & Newton's, and DeVoe'sTube Paints, — Lacroix's China Colors, Winsor & Newton's Moist Water Colors, Sheet Wax, Moulds, Cutters, Steel Pins, Wire and Moss Crayons, Pencils, Tracing Cloth, Bristol Board, Watman & Harding's Drawing Paper, French Tissue. Transfer, Impression, Charcoal anl Tracing Paper, — Frames, Easel*. Banner Rods, \e., &e. EVANS & HILDRETH INVITE INSPECTION OF THEIR New Spring Silks and Satins, Wool Dress Goods, Chambrays, Ginghams, Seersuckers and other Wash Goods. WHITE GOODS, EMBROIDERIES and LACES, in White, Cream and Colors. Hosiery and Gloves, Neckwear, Dress Trimmings, Notions, Matting, Oil Cloths, Rugs, Mats. Best Makes, New De- signs, Lowest Prices. EVANS & HILDRETH. M. BEfiDEXlVIAN, + + si T *T DEALER IN DIAMONDS, FINE JEWELRY, GOLD AND SILVER WATCHES, STERLING SILVERWARE, 321 Main Street, Towanda, Penna. ; & top f. mmt Southeast Corner Main and Bridge Streets, Towanda, Pa., Wholesale and Retail Dealers in GROCERIES & PROVISIONS, CHOICE FLOUR A SPECIALTY. Highest Market Price for Country Produce. Wallace Sisters, DEALERS IN Fruits and Nuts. Ice Cream a Specialty No. j oo Main St., TO WANDA, PA. Buy your poods for cash of E. F. Dittrich&Co. DEALERS IN Provisions, Teas, Coffees, Spices,&c. Choice Flour a Specialty. G. M, Clark, DEALER IN B©©ts, Sh©eS, AND Rubbers. All goods warranted as rep- resented. Fine Shoes a Specialty. M. E. ROSENFIELD, THE LEADING DEALER READY-MADE CLOTHING LEADER, TN ALL THE LEADING STYLES IN HATS, CAPS & SILK HATS. ' Leader in Styles ! Leader in Quality ! Leader in Prices ! 407 MAIN STREET, EAST. t DEALER IN GENERAL Dry Goods, Notions and Carpets. Please bear in mind that I have everything in the line of Dry Goods, such as Silks, Satins, Velvets, plain and bro- cade. An immense line of Cashmeres of all shades and colors. We always have the latest styles in Buttons, Braids, Laces, Ribbons and Hosiery. Also, a full line of Wash Goods. W. H. D. GREEN, Codding & Russell Block, Towanda, Pa. IF-Il^IEI SHOIES. giilgtey & Whales Have the Finest Assortment of FINEiilSHOES —EVER SHOWN IN TOWANDA^ At their New Store, Cor. Main & Bridge Sts. BEST GOODS AT LOWEST LIVING PRICES. >n ^iddtie: shoes. I I i GRANITE MONUMENTS (ALL (IN H. S. GRISWOLD, TOWANDA, PA., who is Special Agent for some of die best quarries in the country, and can give i" il torn prices tor good work. Designs shown, and infor" matton willingly given. Ed.Mouillesseaux For your work on WATCHES & JEWELRY. II- i very pleasantly ritu- ated in hia new store in Mcintosh Block, 502 Main Street. Hi' keeps everything in his line, from a Collar Button to Diamonds. Engraving a Specialty. Dr.T. B. Johnson, PHYSICIAX and SURGEON . ( >FFICEOVKR H. ('. Por ter's Dru<; Store. 'te^ TO"sA7--^-3nTID^., IE=^.. Ladies' Collars, Cuffs and Neckwear, Laces and Corsefs IN GREAT VARIETY. Our Assortment of DRESS GOODS and SILKS is worthy your inspection. Full Lines of Hosiery and Gloves. erryLDecker A, N.Nelson, DEALER IN Fine Groceries, Teas, Coffees, Cigars, Tobaccos, Confections, &c. 317 Main Street, TOWANDA. PA. DEALER IN Clocks & Jewelry. All Kinds of Repairing Neatly Done. Monlan ve's Corner. C, F. Dayton, Manufacturer of and Dealer in Saddles, Bridles, Col- lars, Whips, Robes, Blankets, &c., TOWANDA, PENNA. BURCHILL BROS, Main Street, Towanda, Pa., Manufacturers of and Dealers in MARBLE AND GRANITE • . ' :_!_'-! 11 " LL Ll-t '■'■'■ jll i " ' ' ' ' ' ' ' ' ' ■ ' ■ t ' ■ ■ - :. ■ ■ ■■ ■ I J J . mi - miiiimihiih'im | i^"imii|"h';m ii- i! i II i ■ < i ■ • ■IllllSI • .mum ' " 1 i 1 1 •' T~i i . 1 1 1 i i i i i . . , . litiilTiTTl i i i . . u . . i i i . i . . . I . . . I Ti . i . . i . .17". t i . i 1 1 1 1 1 i i , . t , , .' i i i i i < . ( i: i t [ n iTfT 1 1 1 1 . 1 1 i'i .' . 1 i 1 1 i 1 1 ALL EIHDS OF CEMETEEY WQK& _V3 1ft Ml r >3^ 3 ■DEALERS INjc General t Hardware, ^ MN >> fiat iff, plumbing, |a& ani |team fitting, PAINTS, OILS, FARMING IMPLEMENTS, ETC., Main Street, Towanda, Penna. SUPPORT UQ2YEE5 IHDUS1RY. IT IS THE BEST. DAYTON'S FLOUR. BUY IT! TRY IT! THE BRANDS ARE "PATENT," "PREMIUM/FAVORITE," "STAR." Every Sack Guaranteed. See that the name G. A. DAYTON is on each sack. If your grocer does not have it order it direct from the mill. All orders promptly delivered. TELEPHONE CONNECTION. uiiiii]iiiliiuifiiiciiutiiiiiiiiiiuiiiiiiiiiiiiiiiUDiiiiiiiiMiiiiusriiiaicEi»iiiiiiiiHiiiiiiiiitiiiiiiii.(iii»iimiiini*iiiiiiii ^»Gr ^ L l^ E RY^ ■■■IIIIIIIIIIIIIMI3IIIIIIIIllllIilllllllllllllDllllllllllli::illllillllllillUIIIIIIMIIIIllllllllIlli:illlllllllllllillklllllilMlllilli PATTON'S BLOCK, TOWANDA. PA. We make a 8]iecialty of copying from any kind of picture to any size. Work in Ink or Crayon or Water Colors, and plain work without any Ink. We do nice work and prices are very low. Give us a trial. We keep a good stock of 8x10, 10x12 and larger frames. Prices for them : — You cannot do better elsewhere. We like to take pictures of babies— it's fan with the new kind of plates. Bring them ail to Wood's Nu extra charge for groups. We get them so quick von cannot wink. GliU. II. WOOD. W. NORTON LAC BY. It. L. SCHEUFLER. n J EUFLER (Successors to Jas. McCabe,) DEALERS IN MARBLE AND GRANITE ENTS, §eadst©r]G3, CURBING, MARBLE & SLATE MANTELS, &c. Special designs and estimates for any desired work furnished on ap- plication. Scotch Granite Monuments furnished to order. Office & Works: No. 617 Main Street, Towanda, Pa. Towanda, Pa., DEALER IN J, 2§u Mamville, TOWANDA, PA., GENERAL AGENT FOR THE Stoves & Tinware |' 'otmacker" "ftm n Steam and Gas Fittinir. , roofdw s spouting STERLING" & "McEWIN" A SPECIALTY Second-hand Pianos taken in exchange. ANOS Gold Coin and Gold Medal STOVES. Jobbing Done on ShortNotice Pianos Timed and Repaired, GENERAL MERCHANTS, Have at all seasons of the year a Full Stock of Goods in each department of their business : CARPETS, OIL CLOTHS, MATTINGS, WALL PAPERS AND WINDOW SHADES, CLOAKS AND SHAWLS, DRESS GOODS, WHITE GOODS, TABLE LINENS, TOWELLINGS, TOWELS, ETC. DOMESTIC COTTON GOODS OF ALL KINDS AND A LARGE STOCK OF HOSIERY, GLOVES, LACES, CORSETS & SMALL WARES. ALSO, A FULL LINE OF CHOICE GROCERIES. -*§& POWELL & CO. -££*- J.H.&J.W.CODDING SMWm. Little, Davies & Hall, Attorneys-at-Law, Attorneys-at-Law, Attorneys-at-Law. Towanda, Pa, Towanda, Pa. Towanda, Pa, Offices Cor. Main & State Bts. RODNEY A. MERCUR, ATTORNEY-AT-LAW, TOWANDA, PENNA. Particular attention paid to business in the Orphans' Court, and to the settlement of estates. -HNINE REASONS*- WHY THE TAILOR. Does the Largest Business in the City : i — Because he has the Largest Stock ever brought to this city. 2 — Because he sells 20 per cent, lower than any other house. 3 — Because he renders BETTER satisfaction. 4 — Because he employs the ONLY real tailors in the city. 5 — Because he has an experienced cutter. 6 — Because he always does exactly as he represents. 7 — Because he conducts a business on sound mercantile principles. 8 — Because he gives the best of everything, with small profit. 9 — Because he bids for public patronage on the ground of Merit and Fair dealing, practices no tricks on cus- tomers, and never tells who he makes garments for, and never has visitors in his work-room. Everything is done in a business-like manner and ac- cording to contract and for CASH ONLY. d. Mcdonald. BERT FLEMING, Cutter and Manager. -^->J-^5 302 IkSaiaa. St. fl^-^^-** "While you mix your jelly cake Cure your baby's stomach ache! 1 CPORTER'S I NFAN THE BEST AND SAFEST Article in the market for Fretful and Crying Babies. Contains no narcotic or noxious ingredient. Prescribed by the lead' ing physicians and recommended by the best nurses of the county. PRICE FOR LARGE BOTTLE, TWENTY-FIVE CENTS. Be sure to get the genuine. PREPARED ONLY BY Br. H. G. PORTER & SON, AT THE Old Reliable Drug Store, ESTABLISHED 1848, Corner Main & Pine Streets, - - TOWANDA, PA. WM. M. MALLORY, Miner and Shipper of COALS. GANG-SAWED LUMBER, SHINGLES, LATH AND BARK. MAIN STREET, TOWANDA, PA. C. P. WELLES' Crockery and 99 ct. Store. Tarine Moth Pads ami Bagvs for Furs, &c, a sure prevention of moths. O. P. CHINA— A Reliable Fine Article for Table Ware ; also for Paint- ing; lire.s ae well as Haviland China. STAPLE AND FANCY GOODS of every description. Picture Framing a specialty ; large line of Mouldings. -S-3JC [ITH JN- DEALERS IN STAPLE AND FANCY GROCERIES AND BAKE STUFFS, Nos. 214, 216 Main Street, First door north of Ward House, Telephone connection. T0WAXDA, PENNA. Established 1S39. WM. A. CHAMBERLIN, DEALETi IN DIAMONDS, GOLD and SILVER WATCHES and EINE GOLD JEWELRY. Also, a large assortment of Silver Jewelry, Opera Glasses. Solid Sterling Silver Spoons, Forks, &c, and one of the largest stocks of Rogers Bros.' Triple-Plated Silver Forks, Spoons and Knives I have- ever had, and for prices lower than I ever sold before. All goods war- ranted as represented and satisfaction guaranteed. WM. A. CHAMBERLIN. TURNER & GORDON, TOWANDA, PA., dealers %m wwmm igiii, medicines, Perfumery, Toilet and Fancy Articlea, Choice Wines and Liquors for Medicinal use, and all Druggists' Sundries. Fine Imported and Domestic Cigars. Physicians' Prescriptions Carefully Compounded. wmimm acbomec ISfew Goods. Look at 'em, ©n Main Street, 2gast side, ''l^'hatever you want, TJFnapproachable in price, 53 1 vie and excellence. Tins Acrostic is so very hard that I make the following splendid offer : I will give any one who can read it, more and better goods for the money — new goods, too, just from the city — than any other store in town. I have Dry Goods, Dress Goods, Notions — everything, almost. Call and see at Five Cent Stoic. N. LOEWUS. <\ vy Breakfast I Wishes ( Iake 40 Confectionery 54 Drinks 57 Desserts 'A Fish 13 For the Sick 59 Meats Miscellaneous Pies -11 Puddings Preserves and Pickles Soups Salads Vegetables Yeast, Bread, Muffins, &c. 4ur on beaten white of egg and beat until smooth ; flavor with vanilla. Put the raisins and nuts in batter and icing, bake in four layers. Mrs. R. A. B. MARBLE CAKE. Two cups sugar, three cups flour, one cup butter, one-half cup milk, three teaspoonfuls baking powder, whites of seven eggs- FOE THE DARK PART. One cup butter, one cup molasses, two cups brown sugar, one cup sour cream, five cups flour, two tablespoons cinnamon, two tablespoons cloves, part of a grated nutmeg, one teaspoon soda in the sour milk. Bake in loaves, dip a spoonful white, then dark. Mrs. T. C. D. DOLLY VARDEN CAKE. One cup sugar, one third cup butter, one-quarter cup milk, one cup flour (before sifting), whites of six eggs, quarter of teaspoon soda, three-quarters teaspoon cream tartar. Flavor with rosewater. Bake half of this plain white, other half, color with quarter teaspoon con- fectioner's cochineal. For another layer, use yolks of eggs and flavor. Mrs. J. L. B. WHITE FRUIT CAKE. Whites often eggs, one cup butter, one cup milk, two teaspoonfuis baking powder, one pound raisins, one pound citron, one grated orange, two cups sugar, two and one half cups flour, one-half cup corn starch. Flavor with vanilla. Mrs. U. M.' 42 GEMS FOR THE KITCHEN. DELICATE AND FRUIT CAKE. Take four eggs (do not beat whites separately), two cups of sugar, one half cup of butter. Beat these together for haif an hour ; add one cup of sweet milk, three cups sifted flour, one teaspoon of cream tar- tar, half teaspoon ful soda. Divide the batter in halves; add to one half of batter, one cup of seeded raisins, one-half cup of currants, one teaspoon cinnamon, one grated nutmeg. B.ike in layers. Put togeth- er with frosting, alternating the light and dark layers. Flavor the the white batter with lemon. Mas. M. D. S. ALMOND CREAM CAKE. Two cupfuls sugar, one-half cupful butter, three-fourths cupful sweet milk, three cupfuls flour, one teaspoonful baking powder, whites of six eggs — three layers. Cream. — Two eggs, one half cupful sugar, one pint milk, three table- spoonfuls corn starch ; boil over teakettle. One-half pound almonds blanched and chopped, mixed in cream. Miss S. E. R. FRUIT CAKE, OR MRS. JONES'S WEDDING CAKE. One and one-fourth pounds batter, one and one-fourth pounds brown sugar, one and one-fourth pounds flour, fourteen eggs, one-half pint brandy, one-half pint molasses, a little vanilla and rosewater, spices of all kinds, six pounds raisins, four pounds currants (three will do), three pounds citron, two pounds figs, two pounds almonds, two oranges, juice and grated rind, one lemon, juice and grated rind. FRUIT CAKE. Eighteen eggs, one and one-half pounds sugar, one and one-half pounds butter, one and onedialf pounds flour, one and one-half pounds citron, four and one-half pounds raisins (or two and one-half pounds raisins and two pounds figs), four andone-half pounds currants (ortwoandone half pounds currants and two pounds dates), one and one-half cups mo- lasses, one and one-half teaspoons soda, one quart brandy, spices to taste. Very nice. Mrs. D. M. T. ORANGE CAKE. One and one-half cups sugar, two cupsflour, one-half cup cold water, yolks of five eggs and the whites of two, the rind and juice of one orange, two level teaspoonfuls of baking powder. For frosting to put between the layers, use the whites of two eggs, juice and grated rind of one orange, and sugar to make it stiff. It is necessary to use con- siderable sugar because of the sourness of the orange. Mrs. J. S. B. CAKE. 4:'. IMPERIAL CAKE. One pound butter, one pound sugar, one pound flour, twelve eggs, one pound stoned raisins, three-fourths pounds citron, one pound blanched almonds, one nutmeg, wineglass of wine. Miss S. E. R. LITTLE POUND CAKES, One and one-fourth cups flour, one cup sugar, one-half cup butter, four eggs, one teaspoonful baking powder, two teaspoontuls cream. Mrs. U. M. WHITE CAKE. One cup butter, two cups sugar, one cup sweet milk, two cups flour, one cup corn starch, three teaspoons baking powder, whites of seven eggs well beaten. Flavor with lemon or bitter almonds. Mix flour, corn starch and baking powder thoroughly together. Mrs. D. M. T. WHITE CAKE. One cup of sugar, half cup of butter, two-thirds cup of sweet milk, two cups flour, whites of four eggs, two teaspoons baking powder, sift flour and baking powder four times, stir long as possible. Mrs. R. E. S. MOLASSES CAKES. Four cups flour, three-fourths cup sugar, one cup molasses, one cup sour milk, one-half cup butter, two eggs, one tablespoon saleratus, one teaspoon each ginger, cinnamon, cloves. If you have sour cream use one and a half cups instead of sour milk and butter ; in this case use a little more saleratus and a little salt. Mrs. O. M. S. SPICE CAKE. One cup butter, two cups brown sugar, one-half cup molasses, four e<,'gs. one cup buttermilk and one teaspoon soda ; (sweet milk may be used instead of buttermilk, in which case use two teaspoons cream tartar in flour) three cups flour, one cup raisins, one-half cup currants, spices to taste, cinnamon, cloves and nutmeg. Mrs. M. A. T. CHOCOLATE LOAF CAKE. One cup of butter, two cups of sugar, two and one-half cups of flour, one cup of sour milk, one teaspoon of soda dissolved in a little boiling water, rive eggs beaten separately, grate one-half cake of baker's chocolate and stir in just before the flour. Bake also in layers if de- sired, and put together with boiled frosting. 4-i GEMS FOR THE KITCHEN. POUND CAKE. One pound of sugar, one pound of butter, one pound of flour, eight eggs; beat yolks and whites separately, until very light ; half a cup of sweet milk, one teaspoon of baking powder. Flavor to taste. Mrs. J. O. F. CHOCOLATE CAKE. One cup of sugar, two and one-half cups of flour, three-fourth cup of milk, one-half cup of butter, two eggs, three teaspoons of baking powder. One-half cup of milk, one-half cake of chocolate, one cup of sugar, yolk of one egg. Boil this until it thickens; then stand till cool, after making cake, stir this in the last thing and bake. Bake in lour layers and put together with frosting. Mrs. M. D. S. FEDERAL CAKE. One pound butter, one and one-half pounds sugar, one and one-half pounds flour, eight eggs, one coffee-cup of sour cream, one teaspoon of soda, one wine-glass of wine, two nutmegs, rind and juice of one lemon, fruit as you like. Mrs. M. J. L. LOAF CAKE. Four cups of light raised dough, two cups of sugar, three eggs, one cup of butter, nutmeg and raisins. Let it get light before baking. Miss L. S. COFFEE CAKE. Two cups of sugar, one of butter, four eggs, one cup of molasses, one cup of strong cold coffee, one teaspoon soda in coffee, five cups of flour, one teaspoon each of cloves and cinnamon, one nutmeg, one pound of raisins. Miss L. S. COCOANUT LOAF CAKE. One-half coffee-cup of butter, two cups of sugar, three tea-cups of flour, three even teaspoons of baking powder, one tea-cup of milk, whites of four eggs,one cocoanut grated — save one handful to sprinkle over outside with frosting or powdered sugar ; add the rest to the cake, first adding to the cocoanut one-half cup of the flour and two tablespoonfuls of the beaten whites of eggs. Stir the cake as little as possible after adding the cocoanuts. Mrs. L. E. DOUGHNUTS. Three eggs, two cups sugar, one pint sweet milk, about four quarts flour, and one heaping teaspoon of Royal Baking Powder, or two even teaspoons to one quart of flour. Mrs. W. R. S. 45 WEDGE CAKE. Whites of five egg?, two cups of sugar, two and one-half of flour, one cup of sweet milk, three-fourths cup of butter, three teaspoons of baking powder, flavor with vanilla; bake in layers; put icing, al- monds, raisins, and cocoanut between layers; one-half pound of shelled almonds split and laid close in icing, one full cup of raisins, and one cocoanut , make the right proportions. Mrs. W. M. M. TIT-TAT-TOE CAKE. Beat four eggs very light, then add a cream made by beating two cups and a half of sugar and half a cup of butter, one cup of sweet milk, a large pinch of salt, three teaspoonfuls baking powder stirred in with two cups and a half of flour; divide the dough thus made in three parts ; to one part add half a cup of raisins, stoned and chopped, and half a cup of currants; grate half a teaspoonful of nutmeg and mix with half a teaspoonful of cinnamon. This is for one layer of the cake. To the next part add two tablespoonfuls grated chocolate and a teaspoonful vanilla. The one light colored layer should be flavored with lemon. When baked put the chocolate layer on the bottom, the one with fruit next, and the light layer on top. Put together with icing and frost the top. Miss H. M. K. LEMON JELLY CAKE. Two tablespoonfuls butter, two cups of sugar, half cup of water, two cups of flour, two teaspoonfuls baking powder, four eggs, white of one for icing. For the jelly use grated rind and juice of a lemon, one cup of sugar, one cup of hot water, two spoons corn starch, small piece of butter. Mrs. R. E. S. ICE CREAM CAKE. One cupful butter, two cupfuls sugar, one cupful milk, two and one- half cupfuls Dayton's flour, one-half cupful corn starch, two teaspoon- fuls baking powder, whites of eight eggs. Icing. — Pour three-fourths cupful cold water on three cupfulsgranu- lated sugar ; boil until of a consistency to drop from a spoon ; then pour slowly into the beaten whites of three eg^s. Beat continually until cold ; should then be thick so that it will not run when spread on cake. Add one teaspoonful of dissolved citric acid during the beating. Miss S. E. R. The same cake and icing can be used for Orange, Cocoanut, Choco- late, Banana and Fig cake, by spreading these fruits with the icing. Figs should be boiled in a little water before using. 46 GEMS FOK THE KITCHEN. RAISED DOUGHNUTS. One pint milk, scalded and let cool, one- half cup of butter, one cup of sugar, one egg, one-half cup of yeast. Stir in flour enough to make a sponge like bread sponge; let it stand all night. In the morning mix the same as bread. Let it stand in a warm place about an bour, then roll in a sheet and cut in small pieces. Let it stand near the tire a little while, then fry in hot lard. Mbs. T. C. D. GINGER SNAPS. Three eggs, two cups butter, or one lard and one butter, two cups brown sugar, two teaspoons ginger, one teaspoon cloves, cinnamon and allspice, two cups molasses, two tablespoons vinegar, two heaping teaspoons t-aleratus. Miss M. E. S. GINGER SNAPS. Two coffee-cups molasses, one coffee-cup sour cream, twelve table- spoons of butter (melted), twelve tablespoons of lard (melted), ten tablespoons brown sugar, two tablespoons of soda, two tablespoons of ginger, half a cup of cinnamon, quarter of a cup cloves, one nutmeg. Flour not to exceed five and one half cups, as the mixture must be oft and very thin to be an improvement on the ordinary ginger snaps. If properly made they will keep like fruit cake. Very rich. Mrs. W. M. M. GINGER SNAPS. Three eggs, one cup sugar, three cups molasses, two cups shortening two tablespoonfuls soda, one tablespoonful ginger. Mrs. W. K. M. SUGAR COOKIES. The yolks of four eggs, one cup of butter, two cups of sugar, half a cup of sour cream, one teaspoon of soda. Roll in sugar, and bake. Very good with sour milk, instead of cream. LEMON SNAPS. Beat to a cream one cup of butter with two of sugar, add two eggs> the grated rind and juice of a lemon, a scant teaspoonful of soda dis- solved in two tablespoonfuls of sweet milk. Knead very stiff with flour, and roll thin. Miss H. S. M. CINNAMON COOKIES. One half pound of butter, one pound of flour, one pound of light brown sugar, two eggs, one tablespoonful of cinnamon. Mix butter and sugar together, then the eggs, lastly the flour with cinnamon in it. Do not roll, but take piece of dough, flatten with the hand quite thin, and cut the size you wish. Miss A. M. G. 47 IIICKORY-XUT MACAROONS. One cup hickory-nut meats, one eerg, oue cup of brown sugar, one cup (scant) of flour. Mix thoroughly, and drop in spoonfuls on tins and bake carefully as they scorch easily. Mrs. A. A. J. CRULLERS. Four etrgs, four tablespoons of butter, four tablespoons of sugar, Hour to thicken, a very little nutmeg. Cut in fancy shapes, and fry in hot lard. Mrs. A. M. M. (REAM PUFFS. Six ounces of flour, four ounces of butter, one-half pint of water, five eggs. Boil butter and water together, while boiling stir in the flour. Beat yolks of the eggs very light, whites very stiff; then when the flour, butter and water are milk warm, beat the eggs into it and bake in dripping pan, three inches apart. Bake slowly, but have the oven rather tiot. Bake until they sound hollow. Custard for the Above. —One and one half pint of rich milk, three eggs, one-half tea-cup of flour, one tea cup of sugar, grated rind of one lemon. Save out one tea-cup of milk, in which put the beaten eggs flour, sugar and lemon. Stir this in the boiling milk. Mrs. A. H. M. CHOCOLATE MACAROONS. Two cups grated chocolate, whites of five eegs, two cups pulverized sugar, two tablespoons of ground cinnamon. Mrs. A. A. B. DROP CAKES. One cup of butter, three cups of sugar, Ave cups of flour, three egi'S, beaten light, one cup of sweet milk, one teaspoon of soda, two tea- spoons of cream tartar ; drop on tins and bake quickly. Very nice. Mrs. C. E. P. JUMBLES. One cup of butter, a small piece of lard, two cups of sugar, four eggs, separate and beat well, one-half cup of sour cream, one small teaspoon of soda in cream, one full teaspoon of cream tartar in flour. After they are cut ready to bake, dip them in powdered sugar, a little nutmeg. Miss 0. M. Preserves and Pickles. CUCUMBER PICKLES. Wash and pour boiling water over the cucumbers, and a tablespoon of salt. Nt'X.t day, boil the same water, and pour over again. Third day, soak them in fresh warm water two hours, then put them where they will dry slowly, then in weak vinegar four or five days, then in spiced vinegar. Mks. A. M. M. YELLOW PICKLES. Two gallons of vinegar, one-half pound of ground mustard, one- quarter pound of cloves, one-quarter pound of allspice, one- quarter pound of tumeric, two ounces of mace, two ounces of nutmeg, five pounds of sugar, two ounces of red pepper, one-quarter pound of celery seed, one pound of black mustard seed, one pound of white mustard seed, one pound of white ginger ; small white onions and garlic to taste. Brine them the same as any pickles. M. A. M. MUSTARD PICKLES. Take equal quantities of small cucumbers, sliced green tomatoes, cauliflowers and small button onions, cover with brine for twenty-four hours. Pour off the brine and scald, dissolve in it a bit of alum the size of a nutmeg, ana pour the boiling brine ov*>r the pickles ; when cold drain thoroughly, and prepare as much vinegar as there were quarts of brine. To one quart of vinegar, one cup of brown sugar, half a cup of flour, and one-fourth pound of ground mustard, mix these with the boiling vinegar, and stir until smooth, then pour over the pickles. H. S. M. REGENT PICKLE. Eight quarts of chopped cabbage, four quarts of tomatoes, four large onions, one tea-cup of celery, one large red pepper, three tablespoons of ground mustard, three tablespoons of black pepper, one handful of allspice whole, one handful of salt, one gill of mustard seed, three pints of vinegar, one pound of sugar. Let it come to a boil. Pack in jars, and let it stand some time before using. Mrs. J. F. K. PEESERVES AND PICKLES. 4'.' CUCUMBER SWEET PICKLES. Take ripe cucumbers, pare, seed, and cut in strips lengthwise. Soak over night in salt and water, drain, and put into weak vinegar fur twenty-four hours. Drain well and boii until clear in a syrup made of equal parts of sugar and vinegar, with spices to taste. Mrs. D. M. T. GREEN TOMATO PICKLES. Slice tomatoes at night. Put in colander, with salt between each layer, and drain until morning. Then heat vinegar and sugar. Put in the tomatoes, and cook till done. Can hot, and put a '>ag of spices in each can. Mrs. A. M. M. CHOW CHOW. One quart large cucumbers peeled and cut into slices hall' an inch thick, one quart small cucumbers, one quart small onions (silver), one quart green tomatoes, sliced, one large cauliflower, six green peppers, quartered. Put in a weak brine for twenty-four hours, scald in same, water and drain. Mcstard. — Six tablespoonfuls mustard, one tablespoonful tumeric one and one-half cupfuls brown sugar, one cupful flour. Mix, and add two quarts vinegar. Scald a few moments, stirring constantly. Turn over pickles. Mrs. E. W. H. PEICALILLI. One peck green tomatoes, chopped fine and put in a jar with salt for twelve hours. Press in a bag for twelve hours. Add after pressing one quarter pound of black and one-quarter pound of white whole mustard, some celery seed, tw T o ounces of whole black pepper, one- quarter pound allspice, one-half box of mustard mixed in vinegar, one dozen green peppers put in the last thing. Put all, well covered with vinegar, in a stone jar. A little horseradish is some improvement. Mrs. C. M. P. PICKLED BUTTERNUTS. Gather the butternuts while they are tender enough to be easily pierced by a pin, which is generally not later than the 4th of July. Select those that are perfect, free from stings of insects and other de- fects, and pour over them some weak lye, boiling hot, and let them remain in the same a half an hour. Wash them thoroughly, and put into weak brine for three or four days. Then put them in the best cider vinegar with plenty of spices, where they must remain for some time before fit for use. Mrs D'A. (>. 50 GEMS FOR THE KITCHEN. MADE MUSTARD. One tablespounful of mustard, one tablespoonful of sugar, one tea- spoonful of salt, one and one half wineglasses of vinegar, one egg. Let come to a boil. Miss L. M. TOMATO CATSUP. Boil one bushel ripe tomatoes until perfectly soft (I always cut them into small piece*), squeeze them through a fine wire sieve (the flour sifter will answer), scrape all the pulp from the under side of the sieve (keeping out the seeds), add one-half gallon vinegar, one pint of salt, two ounces of cloves, one quarter pound allspice, a little cinnamon (just a few sticks), a lew blades of mace, one scant tablespoon red pepper, a handful of black pepper (whole), one onion chopped fine, or two, if you like the taste (or garlic, if you prefer it); add a little celery seed. Boil until reduced one half; take out the spice before bottling, as it gives the catsup a bitter taste if left in. Bottle when entirely cold. Put in uholc spices, because the ground makes the cat- sup very dark. Mrs. P. A. (■}. TOMATO SAUCE. One quart of ripe tomatoes (fresh or canned) thoroughly cooked and highly seasoned, with butter, pepper, salt, cloves, allspice, and if you have it, parsley. When cooked, strain through a sieve, and just before using add a little flour w^t with cold water; boil once. A very nice sauce for chops or beef steak. Miss A. D. TOMATO MUSTARD (FROM TORONTO). One bushel ripe tomatoes, peeled, four large onions; boil two hours and strain through a colander; salt to suit taste. One-quarter pound white mustard seed (washed), four large red peppers. Tie in a mus- lin cloth one ounce ground cloves, three grated nutmegs, one ounoe ground ginger. Boil four or five hours until quite thick. When dune add one-quarter pound of ground mustard, mixed with one cup of vinegar. Bottle while hot in heated bottles. CHILI SAUCE. One peck of ripe tomatoes, measured by the quart, after they are peeled and cut up. Stew an hour, then add three pints of vinegar, one pound of brown sugar, one ounce of cloves, one of cinnamon, one of allspice, one quart of onions, one red pepper, chopped fine, horse- radish to taste, one teacup of salt, one teaspoon of ground mustard, one teaspoon black pepper, one ounce of celery seed. Boil one hour, and cork tight. Mrs. J. F. K. PRESERVES AND PICKLES. 51 HIG-DUM. One half bushel of green tomatoes, <>ne dozen onions, six grenn or red peppers, one pint of horse-radish, grated, one cabbage, chopped fine, one pint of salt sprinkled over and let stand over night. Then draw off the brine, cover with vinegar, and cook two hours. Then pour off and put on fresh vinegar with this mixture : Two pounds of brown sugar, one tablespoonful of cloves, two tablespoonfuls of cinna- mon, one-half cup of ground mustard. When this is boiling hot pour over the whole. Pack in a jar; cover tight. Mks. T. C. D. PRESERVED CITRON. Pare and cut citron into one half inch cubes, picking out all seed. 1 -. To one pound of citron, two fresh lemons, and sugar equal to weight of lemons and citron. Boil the citron in clear water until very tender, skim out, and to same water add sugar, then boil till thick syrup. Cut the lemons in halves and boil in a very little water twenty minutes, then squeeze and strain the juice and water. Add the citron to the syrup and only let boil fifteen minutes ; also add the lemon- water ten minutes before taking off. The citron toughens if cooked longer. Mrs. J. J. G. APPLE JAM. Weigh equal quantities of brown sugar and sour apples, pare, core, and chop fine. Make a good clear syrup of the sugar, add the apples, the juice and grated rind of three lemons and a few pieces of white ginger. Boil until the apples are clear and yellow. This resembles foreign sweetmeats. Miss C. M. FOR SPICING FRUIT. Prepare fruit as for canning. Weigh and put in stone crock. To seven pounds fruit take three pounds suyar and one pint vinegar, also spices preferred. Scald and turn over fruit seven mornings ; the last time heat fruit and all, and put in jars. PIGS' FOOT JELLY. Thoroughly singe, scrape and wash the pig's feet. Put in a kettle to boil ; boilintr until the meat will leave the bones. Take the meat and bones from the kettle leaving the liquid. Separate the bones from the meat and chop it fine. Return the meat to the liquid, season with pepper and salt, and if you like a little vinegar. Put into moulds and the jelly will be ready for use the next day, after taking off the fat that will come to the top. This must be kept in a cool place. Mrs. A. D. A. 52 GEMS FOR THE KITCHEN. FOR PRESERVING PLUMS. Prick fruit with fork and lay in a .stone jar. Make a rich syrup of three-fourths pound sugar to one pound plums and pour over fruit while hot. Let stand in a cool place until next morning, drain off syrup and heat again, pouring back over plums. Repeat this for three mornings. The fourth morning heat plums and syrup to boiling point, and can. This manner of canning preserves the fruit whole. Mrs. D. M. T. SPICED CURRANTS. Five pounds currants, four pounds sugar, one pint vinegar, two ta- blespoonfuls cloves, two tablespoonfuls cinnamon. Boil together, after stripping the currants, until quite thick, or two or three hours. Mrs. R. A. M. RED CURRANTS PUT UP WITH ORANGES AND RAISINS. Three fourths pound sugar to one pound currants. Allow two pounds of raisins and six oranges to ten pounds currants. Let currants cook for twenty minutes, then add raisins (use best raisins), cook a little longer and add sugar. Let it come to a boil, and just before taking off stove add oranges. Peel the oranges and separate into parts, taking care to remove all the seeds. Mrs. D. M. T. CURRANT JELLY. Jam the currants and put in a pan on the stove until heated through, then strain and measure the juice and boil just five minutes ; have the sugar in the oven at the same time, heating (one pound of sugar to a pound of juice), then put the sugar in the juice and boil just one minute. Make only a small quantity at a time. Mrs. M. D. S. STEWED CRANBERRIES. One pound of cranberries, w T asbed and picked over, one pound of granulated sugar, half a pint of water. Put the water and sugar on the stove to boil, stir constantly ; when boiling hot put in the cran- berries, stir until well cooked, which will be about ten minutes after all commences to boil. Mrs. B. M. TO CAN TOMATOES WHOLE. Scald and peel smooth even sized tomatoes, and put as many as jar will hold in kettle with enough water to keep from burning. Cover kettle that they may steam. Turn each tomato over when partly heated through, and when thoroughly heated, place carefully in can and fill up with stewed tomatoes. These can be eaten cold as raw tomatoes. Mrs. G. S. PRESERVES AND TICKLES. 53 QUINCE HONEY. One grated quince, one pound sugar, and one half pint water. Have quince grated and put all in at once, and be careful not to boil long enough to thicken too much. Do but one quince at a time. Mrs. G. S. BRANDY PEACHES. Leave fruit whole and do them same as canned peaches, leaving enough room at top of jar for several spoons of brandy or white wine. They can be filled up entirely with brandy instead of syrup, if wanted so strong. GRAPE CATSUP. Five pounds of ripe grapes, boil and strain through a colander, two and one-half pounds of brown sugar, one pint of vinegar, one table- spoon of cloves, one tablespoon of pepper, one tablespoon of cinna- mon, one tablespoon of allspice, one-half tablespoon of salt. Boil until thick as ordinary catsup. Mrs. T. C. D. *^¥^ Confectionery. CHOCOLATE CARAMELS. One cup of chocolate, three cups of sugar, one cup of molasses, one cup of milk, one tablespoon of cinnamon, butter size of an egg. Stir often while cooking, and after it is done, beat well. It is cooked when it is a little crisp in water. OLD FASHIONED CHOCOLATE CARAMELS. One cupful of chocolate, one cupful of sugar, one cupful of molasses one-half cup of milk, piece of butter size of a walnut. Try in water the same as molasses candy. CREAM CARAMELS. One-half pound baker's chocolate, one and one-half pounds of sugar, tablespoonful of butter, one teacupful of rich cream. Cook all together until the mixture candies, boiling hard twenty minutes ; stir all the time ; flavor with vanilla. Put half of this in a buttered bread tin and set away to harden. For next layer : Three cupfuls of sugar, one cupful of cream, mix and boil twenty minutes, taking great care not to scorch. Flavor with juice and rind of a lemon. Beat con- stantly until cold and almost stiff. Put on layer of chocolate. Then moisten with milk the chocolate left in stew pan and warm up, pour over the rest for a top layer. Miss S. E. R. COCOA NUT CREAM CANDY. Or.ecocoanut grated, one and one-half pounds granulated sugar. Put the milk of the cocoanut and sugar together and heat slowly until the sugar is melted ; then boil for five minutes slowly ; add the cocoa- nut and boil for ten minutes longer, stirring constantly to keep from burning. Then stir until quite cool and pour on butter plates and cut in squares. Mrs. R. E. S. CREAM WALNUTS. . Make cream as directed into balls, and place a half nut on either side of the ball. CONFECTIONERY. 55 BUTTER SCOTCH. Nine tablespoons of brown sugar, five tablespoons of water, three t iblespoons of molasses, two tablespoons of vinegar, one tablespoon of butter. Boil until brittle in water, and just before taking from the stove stir in a little soda. Flavor with vanilla or lemon. Mrs. A. A. B. BUTTER SCOTCH. Two cups of sugar, two tablespoonfuis of water, piece of butter size of an egg. Boil without stirring until it hardens on a spoon. Pour out on buttered plates to cool. Mrs. M. D. S. CREAM CANDY. One pound white sugar, three tablespoonfuis vinegar, one teaspoon- ful Royal Extract Lemon, one teaspoonful cream tartar. Add little water to moisten sugar, boil until brittle. Put in extract, then turn quickly out on buttered plates. When cool, pull until white, and cut. in squares. Mrs. M. D. S. MOLASSES CANDY. Two cups New Orleans molasses and one cup sugar. Grease a ket- tle well ; put molasses and sugar in this over the Ere, stir constantly for about twenty minutes— it should boil twenty minutes. When done add small one-half teaspoon soda. While still foaming pour into tins and set away to cool. Pull or not, as you choose. This candy is very nice poured over hickory-nut meats. FRENCH VANILLA CREAM. Break into a bowl the white of one or more eggs, as the quantity you wish to make may require ; add to it an equal quantity of cold water, then stir in XXX powdered or confectioner's sugar until you have it stiff enough to mold with the fingers. Flavor with vanilla to taste. After it is formed into balls, lay them upon plates or waxed paper and set them aside to dry. This cream is the foundation of all French creams. Miss A. M. G. CREAM FIGS. Wash and dry figs. Open each half and till with paste. EVERETT TAFFY. Four pounds A sugar, one teaspoonful cream tartar, three-quarters pound butter, two grated lemons, and molasses enough to color. Boil to a very hard wax. Mrs. W. F. D. •">() GEMS FOR THE KITCHEN. PEPPERMINT DROPS. Boil sugar to wax, and then grain in dipper by beating; add oil of peppermint, then add sugar to thicken. Drop on tin. Mrs. W. F. D. WHITE CREAM CHEWING CANDY. To five pounds A sugar, ODe teaspoonful cream tartar, one-half tea- cupful water. Boil high, so as to break with fingers. When cold enough, pull until white, then add flavoring. Mrs. W. F. D. Drinks. COFFEE. Two heaping tablespoons of coffee to a pint of water. Mix the coffee with half an egg and little cold water. Put in coffee-pot, pour boiling water over it, let. boil a few minutes, pour in a little cold water, and let stand on back of stove a few moments. CHOCOLATE. Six tablespoons baker's chocolate, scraped ; pour one pint of cold water on, let it come to a boil, add milk to make as thick as you wish, and let it come to a boil again. Use whites of eggs, beaten stiff, or whipped cream, as you serve. GEAPE WINE. Pick the grapes over and jam them ; do not break the seeds, for they make the wine bitter. Let them stand, covered with a woolen cloth, for a week or ten days, or until they begin to ferment. Stir every day. Then strain, and to four quarts of juice add one quart of water and three pounds sugar. In November, to about thirty gallons of wine add the whites of two dozen eggs, well beaten. Bottle before the March winds. Mks. M. D. S. BLACKBERRY WINE. Measure the berries, and bruise them to every gallon adding one quart of boiling water. Let the mixture stand twenty-four hours, stir- ring it occasionally, then strain off the liquor into a cask or jug, adding to every gallon two pounds of sugar. Leave open to work, and when through, bottle, and seal. Six quarts of berries make three and a half quarts of juice. • RASPBERRY VINEGAR. To every four quarts raspberries, allow one pint of good vinegar ; let them stand over night. The next day strain and allow one pound of sugar to every pint of the juice. Boil about half an hour, skim well, bottle and cork tight. This will keep for years. Bins. P. A. G. 58 ELDERBERRY BLOSSOM WINE. One quart elderberry blossoms picked from the stem, one gallon water, three pounds sugar. When cold, add juice of a large lemon and one tablespoonful of yeast well stirred in. Ferment three days in a stone jar covered with a woolen cloth ; strain and add one ounce of isinglass to every six gallons. Put in the cask one pound of raisins (cat in half) to every gallon wine. Bottle in six months. When com- pleted it costs about ninety cents per gallon, and is the best home- made wine one can make. Miss S. E. R. EGG-NOG. Six eggs, one-half pound sugar, one-half pint brandy or whisky, three pints cream, whipped to a froth. Beat yolks eggs and sugar light ; add liquor ; next whites of eggs, beaten ; then cream. Mrs. R. A. M. SYRUP FOR SODA WATER. Five pounds white sugar, whites of five eggs, one-quarter pound tar- taric acid, one-half ounce wintergreen or lemon, two quarts boiling water. Beat the whites of the eggs to a stiff froth, mix them with the sugar, add the acid, then the boiling water. When cool flavor. Two tablespoonfuls in a glass of water, and a little soda, make a very pleasant drink. Mrs. T. C. D. For the Sick. PANADA. Put into a bowl one tablespoon of sugar, one small salt-spoon of salt a very small bit of butter, a bint of nutmeg, a small handful of little crackers, or little squares of toast. Pour over this about one-half pint of boiling water and add enough whisky to flavor nicely. Mrs. D. M. T. MEAT BALLS FOR INVALIDS. Scrape fibers of raw beef, uiix with an egg, and fry quickly, in a greased spider. Salt and pepper. Mks. A. M. M. BLACKBERRY CORDIAL. To sixteen quarts of blackberries well mashed, add four ounces of allspice, two ounces of cinnamon, two ounces of cloves. Mix and boil slowly until properly done. Strain and to each pint of the syrup add one pound of loaf sugar. Boil again for ten or fifteen minutes, and when cold add two quarts of good brandy. Mrs. O. M. S. MILK PUNCH. A glass of new milk, two or three teaspoons of brandy, and a little sugar. FOR BOWEL COMPLAINT. Two ounces syrup of rhubarb, one-half ounce of laudanum, one- quarter ounce of camphor, six drops of turpentine. Ten or twelve drops every two hours in sweetened water until improvement is noticeable and decrease gradually. For a child a year old Mrs. C. P. W. WINE WHEY. One pint of milk, let it come to a boil, then add a wineglass of wine and a little salt. When it thickens, strain it through a cloth, and sweeten to taste. CHICKEN BROTH. Boil a chicken till tender, take out the broth, season with salt and pepper. 60 OEMS FOR THE KITCHEN. BEEF TEA. Take one pound of lean beef (round stake) and mince it. Put it with its juice into au earthen vessel, or glass can, in a kettle of water. Let it stand for an hour on the back of the stove, strain well, squeez- ing all the juice from the meat. Place en the fire and let it come to a boil, stirring briskly all the time, then salt and pepper. Stir before using. Miss M. A. D. CORN MEAL GRUEL. Two tablespoons of meal, wet up with a little cold water, pour over it a pint of boiling water ; boil fifteen or twenty minutes, stirring con- stantly. Salt to taste. EGG-NOG. Two eggs, yolks and sugar, beaten together. Add the brandy (four teaspoonsful) to the yolks and sugar ; then add the stiffly beaten whites, and two cups of milk. This will make two glasses. Mrs. A. M. M. FOR A COUGH. A cup of water on half a cup of gum arabic, melt, then sweeten and bottle it. When needed, take part of a wine glass and fill it up with rum. Miscellaneous. HELPS FOR MOTHERS. TO CUKE EARACHE. Sweet oil and laudanum heated quickly in a spoon over a gas jet or lamp and put on a little piece of cotton and inserted in the ear, will soon cure a sudden earache. Always cover the cotton with a fine, thin piece of linen or muslin, as the fuzz will get in the ear, and if applied often, will cause deafness. If the pain continues, a small dose of syrup of ipecac will relieve it. From ten to twenty drops— not enough to be an emetic. FOR A TEETHING CHILD. Do not forget to give it at least one teaspoonful of water every day. When restless at night a few swallows of water may be just what is needed, and he will soon drop to sleep. If his skin is hot and dry, sponge him off with warm water containing a little soda, and it will have a soothing effect. FOR COLD IN CHEST AND WHEEZING OF THE BRONCHIAL TUBES. Cut a piece of old soft muslin in the shape of a bih and haste cotton on this and let the child wear it next the skin over the cbest, pinning it to the undergarment with nursery pins. Make a number of these , and when one is soiled replace with a clean one. When warmer weather comes and you wish to remove them, do so gradually by cut- ting a little off each day. Goose grease on chest is also good, but I never knew anything work so like a charm as the cotton batting did after a month of whooping-cough and severe colds. Mrs. E. 0. M. WASHING FLUID. One-half ounce salts of tartar, one-half ounce of ammonia, one half ounce of borax, one box of concentrated lye. Pour over this mixture one gallon of boiling water. (Keep it in a jug.) To three pails of hot water use one-half teacup of this fluid. Let the clothes boil twenty minutes in this, after having stood a few minutes in cold water. Rub through one water, and rinse them. This fluid will not injure the clothes. Miss C. W. K. 62 GEMS FOR THE KITCHEN. CAMPHOR ICE. A cake of white wax melted with camphor gum (as much as will dissolve) and a few drops sweet oil. When melted together mould iu dishes. When it is cold, it is ready to use, and is a very pure, nice ice for many purposes. Mrs. T. C. D. TO TAKK OUT MILDEW. Dissolve two ounces chloride of lime in one quart of boiling water, then add three quarts cold water, strain this through cloth. Soak mil- dewed spots four or five hours, and rinse thoroughly. TO SET BLACK DYE IN STOCKINGS. One tablespoon turpentine to one quart water; soak in mixture for about three hours ; rinse thoroughly. TO GET RID OF ANTS. Charred eggshells laid on shelves (or wherever ants are) will ex- terminate the ants in a short time. Camphor will answer same pur- pose. Miss A. D. GLOVE CLEANER. One quart of deodorized benzine, one dram of sulphuric ether, one dram of chloroform, one dram of oil of wintergreen, two drams of alcohol. PICKLE FOR HAM. Rub the hams well with salt, then pack in tub. To one hundred pounds take four gallons of water, seven pounds of salt ; boil well and skim, when cold, add four ounces of saltpetre, one pint of molasses, and one pound of brown sugar, boil and skim. When cold put over the meat, and if not enough, add water to cover. Weight them heavy enough to keep them under the brine from four to six weeks. TO PREVENT THE SMELL OF BOILED CABBAGE. Take a piece of bread, tie it up in a cloth, and place on top of the cabbage, while it is boiling. I — r-~ FACTS == i JO you will always find goods as recommended, one price to all, and that price the lowest; agree- able clerks, and to sum it up, Dyer's is the place to buy DRY GOODS and MILLINERY in Towanda. No. 2 Pattons Block. M. E. DYER. Artists' Materials L. B. COBURN, DEALER IN *&i iW^ 'U HOUSE FURNISHING GOODS, &c, 425 MAIN ST, TO WANDA, PA. THE BEST PLACE TO BUY YOUR BOOTS and SHOES Codding and Russell Block, - Towanda, Pa. *W>mM M. ?M< m ft! IS NOW LOCATED IN HIS NEW QUARTERS, OP- POSITE POWELL & CO., WITH A LULL LINE OE is is \ is Also, a Full Line of Infants' Wardrobe. E. M. STONE, Agent, DEALER IN KiUiury${taoy (titty Wholesale and Retail. MYER'S MARKET, No. g Bridge Street. Fish and Vegetables. Telephone No. 94. J. R. McKEEBY, DEALER IN m m wi Specialties in Ladies' Hand Turned Shoes. 506 Mcintosh Block. GEO. H. COX, CUT FLOWERS A SPECIALTY. i Funeral Designs MADE ON SHORT NOTICE. Telephone. North Main Street. w TOWANDA. Open Tuesdays from 2.30 to 4.30 p. m. Saturdays from 10 A. m. to 12 m. iY SUMCMIIIPira©!^ - Any resident of Towanda can draw a book upon the payment of 10 cents to the Librarian. ni© mm mmmmmsu To obtain the most satisfactory results from the within receipts it is necessary to use the best ingredients. We take especial pains in procuring ami Belling only the BEST and PUREST WHOLE and GROUND SPICES, BAKING SODA, CREAM OF TARTAR, and. FLA VORING MA TERIALS of ALL KINDS. CHOICE VANILLA BEANS, &c. We call particular attention to our brand of LATOUR OXjIATS OIL, for which we are the SOLE AGENTS for the Importer for this vicin- ity. It is a perfectly pure and superior article, well-known and favor- ably recommended by a majority of the ladies of this place. Dr. H. C. PORTER & SON, TI3:E] OI-.3D RELIiLBLE HDI^TJO- STORE, (Established 1848,) Corner Main & Pine Sts., — — Towanda, Pa. OF TOT7v7--A-3STID-A.. CAPITAL, .-.-- $150,000 SURPLUS, - - - - - $23,000 Offers its services in the transaction of a general bank- ing business. Deals with its patrons as liberally as is consistent with safe banking. Sells drafts on Great Britain and Continental Europe. E. T. FOX, President. GEO. IV. BUCK, Cashier. AIX KI DEALERS IN UNDERTAKING A SPECIALTY. MAIN STREET, TOWANDA, PA. vmm DEALER IN BOOKS, STATIONERY, PICTURES, WALL PAPER AMD BORDERS. ONLY NEWS-ROOM IN TO WAN DA. MERCUR BLOCK. Dr. C. S. ROGERS, Surgeon Dentist, Treatment of Diseased Teeth a Speeialty. Office hours from 8 a ni. till 6 p. m Office over Dr. Pratt's, State Street, TOWANDA, PA. CODDING & DODGE, Fire, Life and Accident TOWANDA, PA. -*Glinten §>. BifeQh «*. MANUFACTURER OF CONFECTIONERY. A FULL SUPPLY OF CHOKE Bananas, Cocoanuts, Oranges, Almond Pits, Lemons, Chocolate, Pine Apples, Table Nuts, CONSTANTLY ON HAND. Ice Cream and Ices made in quantity at reduced rates. No. 304 Main St., opposite Court House Park, Towanda, Pa.