>i3^^:3i It ^ .-5>^^ >2^:9i22> _>S2>53>2 ^^^^ ^3)i>j» „_>.^»2>>3 >5 TV" 3^ :^ l» ^ xr J i» : yrx ^ ' r>_ > ■> > - > 3 T J » > .- J ^^:> > ► :> ■> ). ir» >; 'j>^ .> >-f v.> .. i LIBRARY OF CONGRESS. I n I UNITED STATES OP AMERICA, f ^ •>'::> ::» ^^..■ >::»>D;s>:j»0)i^ [^ w>y>3:^>y'^. - .■ V»>J> . -. .-»> ■^"' ^^ ^^ ' x/harrison's FLAVORING EXTRACTS: PURE, FRESH AND STRONG. THE BEST XKT THE "WOKXili. FOR SALE BY HARRISON'S PARIAN WHITE, For tlie Complexion. There is no department of the art of perfumery which requires greater care find skill, and a more conscientious avoidance of hurtful and poisonous ingredients, than that of preparing cosme- tics and applications for whitening and beautifying the skin. I have adopted, as a rule of action in every department of my bus- iness, to use no deleterious or hurtful materials whatever ; none but perfectly harmless and innocent ingredients enter into the composition of my preparations. The unrivalled powder bearing the above name, has been in use in the best families of America, over 17 years, and has out- lived scores of worthless and inferior imitations. It communi- cates to the complexion the delicate and beautiful tone, so highly admired in the ancient Parian Marble, of which the master- pieces of antique sculpture were executed. It is at once harmless and natural, perfectly harmonizing with the features, and giving, by contrast, great brilliancy to the eyes and hair. Put up. in elegant gilt boxes of 2 ounces each. Sent by mail, post-paid, on receipt of 75 cents. A. W. HARIIIS02T, Agent, Philadelphia. "^^^ y^/J^ J^^'^^z ^ FLAVORING EXTRACTS. 18 VAKIETIES. ALMOND, LEMON, PEACH, CELERY, NECTARINE, PINE APPLE, CINNAMON. NUTMEG, RASPBERRY. CLOVES, ORANGE. ROSE, GINGER, ORANGE FLOWER, STRAWBERR VANILLA, AMBER AND CARMINE FOR COLORING. # A. W. HAERISON, No. 15 NORTH NINTH STREET, PHILADELPHIA. Euteied according to Act of Congress, in the year 1870, by A. W. HARRISON, in the Clerk's Office of the U. S. District Court, for the East. Dist. of Pennsylvania. HARRISON'S FLAVORING EXTRACTS. y^^\ \ The following list gives some of the various uses to irliich (hey are applied. Almond.— Blanc Mange, Cakes, Cliarlotte Russe, Custards, Frostiugs, Fruit Salads and Compotes, Ice Creams, Jams, Marmalades, Jellies, Puddings, Pies, Stewed and Canned Fruits and Sweetmeats. Celery.— Broth, Catsup, Fisli Sauces, Fricassees, Gravies, Meat Stews and Sauces, Meat Pies, Mushrooms, Omelets, Salads of Chicken and Lobster, Soups, StuPings. Cinnamoa,— Blanc Mange, Buns, Cakes, Confectionery, Custards, Frostings, Fruits Stewed and Canned, Ice Cream, Jams, Jellies, Pud- dings, Pies, Sauces. Cloves.— Broth, Cakes, Catsup, Croquettes, CurrJes, Forced Meat, Mince Pies, Oyster Stews, Pickled Oysters, Sauces, Soups, Stuffings, and Spiced Meats. Ginger.- Apple Sauce and Apple Butter, Cakes, Custards. Ginger- bread and Snaps, Jellies, Mince and Apple Pies, Puddings and Pud- ding Sauces, Stewed Fruits, Syrups and Sweetmeats. Lemon.— Apple Charlotte, Blanc Mango, Buns, Cakes, Cheesecake, Confectionery, Custards, Croquettes ol Rice, Frosting, Fruit Sauces, Ice Cream, Jams, Jellies, Lemonade and Syrup, Marmalade, PudJings, Pies, Sauces, Stewed and Canned Fruits, Sweetmeats. Water Ice. Nectarine.— Blanc Mange, Cakes, Charlotte Uusse, Custards, Frost- ings, Fruit Salad and Compotes, Ice Creams, Jams, Jellies, Marmal- ade, Puddings, Pies, Stewed and Canned Fruits, Soufflees, Nutmeg.— Apple Siuce and Jam, Blanc Mange, Buns, Cakes, Char- lottes, Custards, Croquettes of Rice and Macaroni, Frostings, Fruits Stewed and Canned, Fruit and Mince Pies, Jams. Jellies, Lemonade, Marmalade, Puddings, Sauces and Sweetmeats. Orange — Clauc Mange, Buns, Cakes, Confectionery, Compote, Cus- tards, Croquettes, Frosting, Ice Cream, Jams, Jellies, Marmalade, Orangeade and Syrup, Pies, Puddings and Pudding Sauces. Peacli.— Blanc Mange, Cakes, Charlotte Russe, Cu.stards, Frostings, Fruit Salads and Compotes, Ice Creams, Jams, Jellies, Marmalade, Puddings, Pies, Stewed and Canned Fruits and Sweetmeats. Rose-— Blanc Mange, Buns, Cakes, Confectionery, Custards, Char- lottes, Croquettes of Rice, Frosting, Fruit Sauces, Ice Cream, Jams, Jellies, Marmalade, Pies, Puddings, Rose Water, Sauces, Stewed Fruits, Syrups. Vanilla.— Blanc Mange, Buns, Cakes, Confectionery, Charlottes, Custards, Croquettes of Rice, Frosting, Fruit Sauces, Ice Cream, Jams Jellies. Marmalade, Pies, Puddings, Sauces, Stewed Fruits, Syrups, Soufflees. Oracge Flower, Pineapple, Raspberry and Strawberry are used for all the purposes to which Vani.la and I-emou are applied. Carmine and Amber are used to color Jellies, Ice Cream, &c., Red and Yellow. S ,; #"4 1 <^ 1 ^ 4 # TO HOUSEKEEPERS. Within the past few years great advances have been made iu the preparation of all materials and substances used in cooking, or in seas(;Ding food. One department, however, has not re- ceived the degree of attention which its daily increasing impor- tance demands : it is that of the manufacture of Extracts for Flavoring, which are, generally, so poorly and cheaply prepared, ' as to be quite inferior in quality to the crude spices and fruits formerly employed, although far more convenient in use. My Extracts combine, in the highest degree, the principles of piiriiT/ of material, and concentration of form in their composi- tion. The very small quantity required to communicate a delicious flavor to any article of food, prevents the alcoholic taste imparted by inferior extracts, as the spirit all evaporates in the process of cooking. For the same reasons these Extracts are far cheaper than others, most of which require, according to their printed instructions, one teaspoonful to the pint^ whereas the same quantity of my Extracts flavors abundantly one quart. m, HARRISON'S FLAVORING EXTRACTS. Adulterations. It is important that the consumer should learn to appreciate the difference between a pure and an adulterated Extract for Flavor- ing, and to detect the genuine from the spurious article. On ac- count of the high cost of' the pure Mexican Vaailla Bean, there is no Extract used in cookery tliat is so much adulterated as that of Vanilla. The most common article employed for this purpose is the Tonka Bean, formerly used in scenting snuff; it somewhat re- sembles the Vanilla in smelli but its taste is coarse and disagreea- ble. It is frequently mixed with weak Vanilla Extract, to which it imparts a strong odor that deceives the inexperienced. Burnt Sugar and Licorice are also quite commonly used to deepen the color of this Extract, and even the most celebrated Extracts made in this country, are more or less sweetened with sugar. A low priced article, called Bourbon Bean, is also often used, but it is quite inferior in flavor and unfit for making fine Extracts. Harrison's Extract ofVanilla is strictly pure, — it contains no extraneous coloring or flavoring matterwh.itever,— nothing but the fresh, rich flavor, in a concentrated form, of the finest Mexican Vanilla Bean. A single trial will entirely convince any person of refined taste of its superiority to all others. Extract of Lemon is often adulterated with Citric Acid, which makes it more pungent, and causes milk to curdle. Extract of Rose, which should be made of pure Otto, worth half its weight in gold, is very generally cheapened by using Oil of Geranium in its composition. The dearer the material, the greater the temptation, to dishonest makers, to adulterate their preparations. It is the duty of every honorable manufacturer to denounce and expose all such frauds upon the public. Select Receipts. It is the object of this pamphlet to present, not a long list of common-place recipes such as can be found in all books on cookery, but a few choice ones not readily obtained oi common- 3^' ly known. The following valuable receipts have been thorough- ly tested by the Writer, and are worthy of trial by every good- housekeeper. '^^ /^5*^ HARRISON'S FLAVORING EXTRACTS. [^ General Directions for Use. To One Qoart of the foo.l a.kl One teaspoonful of Extract and mix thoroughly. If cooked by boiling, add just before the boiling is finished ; if by bakiag, add when first mixed. Freuch Ice Cream. Put the yolks of eight eggs in a stew pan with three quarters of a pound of pulverized white sugar, and beat well together with a wooden spoon. In another stew-pan, put a quart of milk, heat to boiling, remove from the fire, cover, and, when partly cold, pour it over the eggs and sugar, mix well, and return to the fire. Add one table-spoonful of Flavoring Extract, either of Almond, Lemon, Nectarine, Orange Flower, Orange, Peach, Pineapple, Raspberry, Rose, Strawberry or Vanilla, and stir well till it thick- ens and adheres to the spoon, but do not let it curdle. Pass it through a fine strainer, and set aside to cool. Then put the free- zer in the centre of the ice pail, which should be eiglit inches greater in diameter than the freezer ; surround it with ice pound- ed fine, put in layers six inches deep, alternately with one inch of coarse dairy salt, well beaten down, and repeated till within three inches of the top of the Freezer. A good kind is the "Five Minute Freezer," worked by a crank and cogwheels, with revol- ving dashers. Turn the crank briskly and constantly till the cream is about half frozen ; add one quart of pure cream, and c()nlii;uc the operation till the whole mass is hard and smooth. Draw off the water, add more ice and salt, cover the pail with heavy woolen cloths, and set aside for two hours, to harden be- foie serving. Pineapple, Raspberry and Strawberry Ice Cream should be colored, the first with a few drops of Extract of Am- ber, the two latter with Carmine. Philadelphia Ice Cream. Boil a quart of rich cream, add one teaspoonful of any of the following Extracts ; Almond, Lemon, Nectarine, Orange, Peach, Rose, Orange Flower, Pineapple, Raspberry, Strawberry or Yauilla,— stir for a minute 'and set*aside till cold. Stir in half a pound of fine pulverized white sugar, mix thoroughly, strain throuizh a fine sieve and freeze as directed above. jv i HARRISON'S FLAVORING EXTRACTS. Iced Cabinet Pudding. This is usually made by confectioners in oval tin moulds, about 4 inches long and 2 deep, Avith a tight fitting cover. For family use, one mould about 9 inches long, 6 wide and 4 deep, is prefer- able. Cut some stale sponge cake in slices about half an inch thick, and of the same shape as, but rather smaller than the mould, and soak them well in dilute Extract of Nectarine ; fresh t^iaca- roons are also excellent for the purpose Lay some dried cherries, currants or seedless raisins, sliced citron and chopped almonds on the bottom of the mould, then a slice of cake, and alternate the fruit and cake until the mould is half full Make a soft custard, of one pint of milk, the yolks of two eggs, a quarter of a pound of sugar, and half a teaspoonful each of Extract of Cinnamon and Nutmeg, and shiimer over the fire till it thickens but not curdles; when lukewarm, fill the moulds with it, cover them tiirhtly, and bury in ice and salt for at least two hours. Then dip the mould in lukewarm water, and turn out on a dish. It should l>e quite firm ; if not, boil it down more on the next trial. Serve witJi cream ^ or a soft custard, flavored with Extract of Orange, Rose or Va- nilla, or the following : mix well the yolk of two eggs, and two ounces of sugar, stir in half a pint of milk, put in a tinned sauce- pan on the fire, stir constantly, add half a teaspoonful of Extract of Vanilla, boil up once, remove and cool. Charlotte Busse. Dissolve one ounce of Nelsyn's Gplatin in halfa pint of water, sijiimer ti'U redivced thcee-quacters in bulk, and strain. To three gijls of milk adjd one Jtablespoonfiil of white sugav, and boil slowly fifteen minutes ; slightly bgat the yolks (if fo.ur eggs, ajid as soon as the milk is«ool enough not to cook them, stii" carefully in ; add two teasipoonsful ©f Extract o.f Ne.ctarine, stir till thick (ii must / OB- no accourU boil)t, then pass througli a siefe. Cover the sides and bottom of the moulds, ("the same as used for Iced Cabinet Pudding), with thin sponge cake, cut in two, putting the crust side outward, and neatly fittacl so a« to fill tlie nioulds. Beat up ji pinJt of cream witli the milk and gelatin, tiU liglit and spongy, fill the mc iJd, cover, and keep in a,pail of salt ami i^e for three hours. w. ^ HARRISON'S FLAVORING EXTRACTS. ^**-7 Chicken Salad. Mix one heaping teaspoonful of pure mustard, the yolk of a fresh egg, and a tablespoonful of pure white wine or cider vinegar, into a smooth paste, using a silver fork for the purpose. Mea- sure out twelve lablespoonsful of pure salad oil and one table- spoonful each of vinegar and lemon juice ; mix the two latter together and strain them. Add to the egg very slowly, while stir- ring constantly, two table-spoonsful of the oil, and when it thick- ens, one teaspoonful of the mixed vinegar, and thus continue al- ternately with the oil and vinegar, stirring unceasingly, till all is mixed, and a thick, smooth creamy paste is obtained. H ive ready a cold, boiled fowl, remove the skin bones and fat, and cut the lean flesh into pieces, the size of large dice ; cut into morsels an equal bulk of white, tender, crisp celery, and mix with the meat, a saltspoonful of salt, a pinch of red pepper, and one-half the dressing Cover the bottom of an oval platter with the white centre leaves of well blanched lettuce, and lay tbe inner green loaves around the border ; place the salad upon them, and pour ^ over it the remainder of the dressing. Garnish willi a few sprigs of parsley, olives, capers, and slices of hard boiled e<^g'i, neatly iuranged around the border. If celery cannot be had, use white cabbage, mixed with half a teaspoonful of Extract of Celery. Lobster Salad. Select live lobsters, whose flesh, as seen through the thin membrane on the under side of the body, is briglit pink in color. Put them in cold water well salted, and boil for twenty minutes, tlien take out and drain. When cold, remove all the flesh, re- jecting the blue vein along the back, and cut it into small pieces like dice. Mash all the white and green fat and red coral into a fine paste, with a little salt, a few drops of Extract of Celery, and a pinch of cayenne pepper. Cover a flat oval dish with the white, crisp, centre leaves of lettuce, placing the greener ones around the border. Mix lightly the flesh and fat, spread it over the let- ^^ tuce, except the border, pour over it the dressing for Chicken Salad, and garnish with olives, capers and sprigs of parsley. Four pounds of lobster will serve six persons. CM: ^^M^r:p-^i^ HARRISON'S FLAVORING EXTRACTS S^ce. Chicken Croquettes. There is no dish so highly prized, for evening parties, cold col- lations, or "dejeuners a la fourchette," as a plate of Chicken Croquettes. Boil one medium sized chicken in as little water as possible, till tender ; then boil the broth down to a cupful, wliich will be a jelly when cold. Chop the meat,— rejecting the ■&\iX\\,—as fi'ie as 2'>''ssible, with 2 ounces of lean liam, 2 teaspoonfuls of chopped parsley, the juice and grated rind of a lemon, and half a teaspoon - ful each of powdered mace, salt, mustard, and white pepper. Boil, separately, one cup of bread and milk, and one s- weet-bread till tender. Chop fine half a shallot or small onion, fry it with two ounces of butter, ad a tablospooaful of flour, stir half a mi- nute, add the chopped meat, broth, b::.,ad and milk, and sweet- bread, stir two minutes and take off the fire ; add the yolks of two raw eggs, mi.x; well and spread on a dish to cool. Butter a flat-bottomed wineglass, shake in some cracker dust, and form the Croquettes in it, like a small sugar-loaf; dip into beaten egg, roll in cracker dust and fry gently in very hot lard. Serve on a napkin with sprigs of parsley. Lobster Croquettes. They are truly delicious, made as abovf', — omitting the sweet- bread, and using, instead, the green and white fat and reel coral, finely mashed together. Rice Croquettes. Put in a stewpan half a pound of rice, a pint and a half of milk, a quarter of a pound of butter, stir until boiling, put over a fcliiw fire, cover, and simmer till quite tender. Mix well the yolks of five eggs, a quarter of a pound of sugar, and a teaspoonful of Extract of Lemon, and add to the rice, stirring till the eggs thick- en, but do not let them boil ; laythe rice on a dish, and, when cold, form into balls, or otiier shape, not larger than a small apple. Dip the Croquettes into beaten eggs, roll in cracker dust, '^- and fry in very hot lard, a nice light yellow color ; drain, and serve on a napkin, with powdered sugar sifted over them. A:i.^fe HARRISd^'S FLAVORING EXTRACTS Omelet for Breakfast. A delicious dish, easDy made, yet rarely seen of good quality. The omelet pan should be of tinned copper or thin wrought iron, kept always perfectly bright, and used for no other purpose. Beat six large, or eight medium sized eggs, with a saltspoon- ful of salt, one tablespoonful of fresh thick cream, and a table- spoonful of chopped parsley, in a bowl, with a silver fork or egg- beater, until the white and yolk are thoroughly mixed, but no more ; they must by no means he frothy. Melt in the omelet-pan quickly, over a very bright fire, a piece of butter the size of an egg, and as free from salt as possible ; A'ery salt butter burns easily, and causes the eggs to stick to the pan. The moment it is melted, pour in the eggs, stir rapidly and scrape up from the bottom as fast as cooked ; then, toliile the mass is yet soft, put the spoon under tlie right edge and fold the omelet rapidly over to the left side, in the form of a turnover pie. Have ready a warm oval omelet plate, reverse it over the pan, let stand a moment to set, then pressing the plate firmly on the pan, turn the omelet over with a quick motion, out of the pan on the plate, and serve at once. The crust of the omelet should bo cooked just enough to keep the soft central mass in shape. If hard all through, it will be spongj', tough and unpalateable. Three min- utes suffice to cook it properly. Several varieties can be made by substituting for the chopped parsley any of the following : chopped boiled ham, asparagus stewed in butter or cream and chopped, spinach ditto, grated cheese, stewed kidneys, mushrooms, or lobsters chopped fine, and any kind oi boiled fish, cold, in small morsels. Parboiled or Blanched Oysters, dropped in just before turning the eggs, make a delicious omelet. Chocolate. This should never be boiled. Scrape very fine into a stone- ware pitcher the quantity required for use, moisten slightly with boiling water, and let stand on the stove ten minutes ; then stir and beat well until it is a smooth mass, and mix boiling milk, flavored with Extract of Vanilla, gradually with it, whisking it , briskly, w ith a chocolate stirrer, till done. HAERISON'S FLAVORING EXTRACTS. Sweet Omelet for Dessert Prepare like the former, omitf.ng the Parsley, and adding a half teaspoonful of Extract of Vanilla, Orange Flower, Rose, or other, to the taste. Just before folding the eggs, drop in two or three tablespoonsful of any kind of preserves, peaches, quinces, plums, cherries, crab apples, strawberries, and the like, then fold and turn out as directed. Sprinkle with powdered white sugar, have ready a red hot poker, and hold it close to, but not touching the sugar, and quickly brown it in stripes, like a gridiron. Cover and serve hot. Omelets should never be set aside to keep, but must be eaten immediately. Blanc Mange. To one quart of milk add one ounce of Nelson's Gelatin, a quarter of a pouud of sugar, one teaspoonful of Extract either of Almond, Cinnamon, Lemon, Nutmeg, Orange Flower, or Nec- tarine, simmer over a slow fire, stirring till the Gelatin is entirely dissolved, pass it through a napkin, stir till it begins to thicken, and pour into a mould, previously dipped in cold water ; then set in a cool place to harden. Serve with cream or a soft custard flavored with Extract of Vanilla, or with the sauce given for Iced Cabinet Pudding. Currant Jelly. The pure natural flavor and rich color of the fruit is preserved by this method only. Pick the ripe fruit from the stems, put it into a stone jar, set in a pot of cold -water over a slow fire, boil and stir till well bruised to a pulp. Strain, without squeezing, tlirough a. fine flannel bag, into a porcelain-lined kettle, boil and skini till no more scum rises. Add one pound of finest white sugar for every pint of juice, boil up once only, skim, remove from the fire, stir briskly till the sugar is all dissolved, and pour into glasses, first warmed to prevent breakage. When cold, if not thick enough, set in the '^ sun a few days. Then lay letter paper on the jelly, paste paper "* covers on the glasses, and keep in a cool, dark closet. TJie re- maining pulp,cooked with sugar,makes an excellent Currant Jam. k HARRISON'S FLAVORING EXTRACTS. Sponge Cake Take 5 fresh eggs, pulverized white sugar the weight of 5 eggs, flour the w^eight of 3 eggs. Beat the yolks and sugar to a creamy paste ; beat the whites to a stiff froth, mix with the yolks and sugar, sift in the flour gradualbj, add a teaspoonful of Extract of Nectarine, Almond or Orange Flower, and stir only just enough to mix well. Pour immediately into pans lined with buttered paper, 1 inch deep, or into a buttered cake mould; sprinkle a little pulverized sugar on it, and bake in a quick oven, 25 to 30 minutes. If too hot, cover with paper to prevent scorching. Try with a splinter ; if no dough adheres the cake is done. Cream Sponge Cake. Make like the above, omitting to sprinkle the sugar on it, and pour into square flat pans to the depth of less than half an inch, and bake as directed. Have ready a mock cream, made as fol- lows: mix well, in a bright saucepan, two ounces of white sugar and two eggs, stir slowly in ounce of flour, then add one pint of boiled milk, and when smoothly mixed, put on the fire stir well fill rather thick, remove, flavor Avith a few drops of Extract of Nectarine, and let cool. Spread it on the bottom of the cake while yet warm, then cut the cake in two and fold the bottoms together, marking two layers of the cake with a layer of cream between them. Mix well half a pound o^ finely pulverized whiter- sugar, with one tablespoonful of cream or of orange or lemon juice, and one tablespoonful of boiling water, and a few drops of Extract of Lemon or Orange, and, while still warm, spread on the cake, before it cools, about an eighth of an inch thick. Jelly Sponge Cake. Make and bake like the last. Spread on the bottom of the cake a thin layer of currant jelly or any other fruit jelly or jam, roll it over, while still warm, into one long roll, cover with a cloth, and when cold, cut crosswise in slices, about half an inch thick. HARRISON'S FLAVORING EXTRACTS. White Mountain Cake. Beat two cofiFee cupsful of pulveriffed white sugar and one of butter into a smooth cream ; beat the yolks of four eggs and add to it, then beat the whiles until light and foamy and mix in ; next sift in two cups of flour and mix all well but lightly together. Dissolve one teaspoonful of soda in one cup of milk, and then two teaspoonsful of cream of tartar, rapidly, and mix quickly with the above. Next sift in two more cupsful of flour, and a dessertspoonful of Extract of Vanilla, Rose, Almond, Orange Flower or Nectarine, mix all quickly, pour into round pans, to the depth of half an inch, and bake. Beat up the whites of four eggs into a •nery stiff cream, and stir in, little by little , seven ounces oi pulverized sugar. Spread a layer of this cream on a sheet of the cake, place another sheet of cake upon it, another layer of cream, and a third sheet of cake, and lastly sprinkle on the top a heavy coating of pulverized white sugar. Washington Cake is made as above, substituting currant jelly or other fruit, jelly or jam for the cream in layers. Lemon Butter. A delicious sauce for buckwheat cakes, waffles, muffins, &c. Beat into a smooth cream one quarter pound of melted butter and one pound of pulverized sugar. Beat the yolks of six and the whites of four eggs with the strained juice of three, and the finely grated thin outer rind of two lemons into a flue paste, and mix all well. Put into an enamelled or tinned saucepan and boil twenty minutes, stirring well to prevent scorching. Orange Botter is made in the same manner. Meringue Cream Pie. Bake a bottom crutt of fine pastry, and when cold fill with mock cream, as follows : beat well together five eggs, five ounces white sugar, and then one ounce of corn starch, and stir it into one quart of boiling milk, and when quite thick remove and cool. Lastly, cover the whole with a layer of the cream used for White Mountain Cake, and set the pie in a hot oven for half a minute or less, to give it a delicate buff color. \^x>'y73»iyyy> . >) . >VX> >X>' ^5>i>,^ ^^i-- ^^^^ ^ ^>^' v;^*'- .>.:s>:> :>>>i». :r :^..j*r?p. :^^^:2>^5?>^ "x.l^^l> :L^:ii>" 5> :2)^J^ ^Qi3l>>'>^> '^^i>^^^^ jfOLM^:^:^ 3» ' S'-^Uiia. -» > :a»> Tf>ypW