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Ayer’s Sarsaparilla, anil those who use it any disorder that arises from impurities 
are always ready to say a good word in its existing in the blood. Even where no 
favor. Mrs. C. Johnson, 310 Hicks st., particular disorder is felt, people live 
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in the power of medicine to produce such John IV. Starr, Laconia, Iowa, writes: 
a wonderful change as Ayer’s Sarsaparilla “Ayer’s Sarsaparilla is the best blood raed- 
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I was badly afflicted with Salt Rheum in villa, and now feel like a new man.” A. 
my hands. My physician advised me to S. Pettinger, M. D., Glen Gardner, N. J., 
try Ayer’s Sarsaparilla. I did so. The writes: “Ayer’s Sarsaparilla is an cxcel- 
result was perfectly satisfactory. I have lent alterative tonic, and in all cases where 
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equally pleasing effect. It merits all that Mrs. II. M. Thayer, Hillside st., Milton, 
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Ayer’s Sar saparilla 
saparilla has no equal.” is the best medicine I ever took.” 
Prepared by Dr. J. C. Ayer & Co., Lowell, Mass., U. S. A. 
For sale by all Druggists. Price $1; six bottles for $o. 
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WANTED 
It Is the best selling 
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[ZING HARROW, 
Clod Crasher, 
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1885 
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SEED GROWERS 
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MILKINGS- TUBES 
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r (IjEW MYERS' HAY CARRIER 
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COLORADO STOCK KNIFE. 
711,000 in use. 3 blades, file tested, and «<jnal 
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8fo>. Price, post-paid tl.OO-3for#2.50. Blades 
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and replaced free If soft or 
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Also, "How to use a Ra- 
| f r/* r.v - tent 
garments long enough to say, “I am so weary 
of that question 1 It hangs over oue every 
day, a perpetual worry, aud at this time of 
the year is particularly tiresome,” A streak 
of yellow sunlight gleamed upon the kitchen 
floor at that moment, the kitten turned over 
on her back and rolled in it, at which we all 
smiled, and it restored our equanimity. 
*'I find the meat part of the dinner easiest to 
manage,” I said, ‘‘for that one usually pre¬ 
pares, but there is a lack of vegetables.” Sal¬ 
sify is good and we all enjoy it, but we tire 
or it sooner than of turnips, though the latter 
are said to be a poor diet. Carrots are only 
good with boiled meat, for this family, and 
nearly* all the onions have sprouted. As the 
days get longer and potatoes watery and poor, 
boiled rice is a goodebauge, to use withgravy. 
We get tired too of pastry, aud then for a 
change from custard, try apples,dried or fresh, 
quartered and stewed, with a lemon cut up 
among them and a handful of raisins. The 
children never get quite enough of this sauce, 
nud prefer it at times to a pudding. As 
Spring advances, good apples and oranges are 
cheap medicine aud should never be left out 
of one’s diet, for they act as a corrective in 
many a threatened bilious attack. As the 
days lengthen one can get a little more work 
done, aud a little more time for recreation, 
than when the mornings were so dark, but the 
exercise gives the boys an extra appetite, and 
they are very hungry when they come in for 
a meal. And this is the reason we have to 
tnink so much, so as to give them variety of 
food, for it is not the best way' to make a 
steady diet of any one kind. 
For breakfast at this season of the year 
there is nothing nicer than “eggs on toast,” 
Tne bread must be no more than from half to 
three quarters of an inch thick, buttered 
after being browned, and set in the oven to 
keep worm. Break the eggs into a shallow 
pan of boiling water, and when the whites 
are stiff take up carefully and place on each 
half slice of toast. Placed tastefully on a 
dish, aud oaten while hot, this is a light and 
easily digested breakfast. Sometimes it 
seems superfluous to give so much time to 
“talks” of what we shall eat, and what we 
shall drink, but for all that, as the rhyme 
goes: 
“The surest plan to please a man. 
Is through his appotlte.” 
Not loug since I sent a young man, a mem¬ 
ber of the family, a few flowers in a box by 
mail: he answered with brief thanks, so I 
next sent a box of home-made “taffy.” and the 
next letter devoted nearly a whole page to 
testify his delight and enjoyment of the tooth¬ 
some morsel. And I laughed as I read it, and 
kuew well that the “appetite” for sweets that 
pleased the taste was stronger tbau that of 
the other senses. It is but natural, and 1 like 
to see boys and girls able to enjoy their food 
and eat heartily. Their gay and lively 
spirits prevent the evil that would be felt if 
tney were a score of years older. They will 
ODly be young once, let them be young while 
they can. 
-♦ » «- 
JOTTINGS. 
“How much patience one requires in caring 
for a family,” 1 say to myself frequently, as 
day after day the little wants must be attend¬ 
ed to. Five children, full of life and activity, 
make the whole house ring at times with 
their merry play; while the making, mending, 
cooking and planuiug tend to keep me very 
husy. The long, bright days of Spring are 
here now, however, and soon the little ones 
will he able to get out more, which will help 
to amuse them. Each day the two youngest 
run to the window to watch if the birds have 
eaten the snow up, aud could our good Rural 
friends have looked in upon us when the seeds 
arrived, they would have been sure of one 
home where they were duly appreciated. The 
whole five gathered about aiy lap to look 
them over, while the babies called it "the 
Hanta Glaus bag full of seeds.” 
To day I have been sowing the tomatoes. I 
took good-sized turuips, cut in halves aud 
scooped out; these I placed in a box, filled in 
with earth, sowed the seed?, and placed in a 
warm corner. When the plants are of the 
right size the turnips can be set in the ground 
without disturbing the roots. 
A good way to lay the dust in common 
rooms, when sweepiug, is to scatter suow over 
the carpet* aud mats. Do not use the soft, 
light snow, as that melts too readily: the 
hard crust snow is best, brightening the car¬ 
pet aud carrying the dust with it. 
For turning pies or cake in the oven, square 
holders made of crash, or something that 
washes easily, are very handy; they can be 
folded into any thickness aud used either as 
towels or holders, mrs. j. k, baton. 
HOUSEHOLD ECONOMIES. 
COOKING RICK. 
Formerly we at* ric* ouly occasionally, 
and tbau lu the form of puddiugs; but of la to 
years we cook it plainly, and never tire of it 
for tea. To one cup of rice, haud-picked and 
washed, add three cups of water, a little salt, 
steam in a tin pail or fruit can, in a closely 
covered kettle containing two quarts of boil¬ 
ing water. Boil thirty or forty minutes. 
Eaten with fresh cream, with or without 
sugar, this is very wholesome and palatable. 
We frequently add half a cup of raisins and 
in that case half a cup more of water. 
PEARL BARLEY. 
We are very fond of this barley cooked in 
the same way, but it must be steamed for 
four hours. 
FRIED POTATOES 
The cold potatoes left from dinner, I chop 
fine, season with salt and pepper and fry in a 
little butter. Stir and carefully keep from 
burning, and cover with a plate a minute be¬ 
fore they are done. Serve without delay. 
WOOLEN QUILT. 
I have just made a pretty quilt of worn-out, 
all-wool coats and pantaloons, which we shall 
use mostly as a carriage or lap robe. I ripped, 
washed and pressed them, and the wrong side 
looks as bright as new.and no one would suspect 
that the cloth had done good service before. 
It is all in strips, both the lining and outside; 
some narrow, some w*de, an l a few very nar- 
nowstripsof red flannel are put in to brighten 
it. A binding of red braid gives it a pretty 
finish. 
I was interested in reading Justice’s descrip¬ 
tion of Western life which is far different 
from mine, though I have always lived on a 
farm and in the West.—in Central Minne¬ 
sota for the last Iff years. It is quite true 
that Western farmers can not expect to pros¬ 
per very much while paying interest. Among 
industrious people here, those who have not 
prospered well, are those who mortgaged their 
farms to obtain more land, machinery or fine 
horses, etc.; while nearly or quite all who 
kept out of debt are more or less wealthy now. 
All came here poor, from 15 to 25 years ago, 
and a horse team was rarely seen in those 
early days among the farmers. Now good 
frame houses aod barns have taken the place 
of log houses and straw stables, and a pretty 
grove of his owu planting surrounds nearly 
every farmer's house aud garden. (We are 
on the prairie just west of the Big Woods in 
Meeker County), and the groves serve as an 
excellent wind-break, which is beneficial in 
this cold climate, for aDy degree of cold un¬ 
accompanied by wind is quite endurable. It 
has been as low as 44 degrees below zero the 
past Winter, yet our hens and those of our 
neighbors have continued to lay during almost 
the entire season. If they did not, it was the 
exception not the rule, and failures In this 
respect have beeu traced to lack of sand, gravel 
and lime, and especially to lack of wjter, 
which should be given them fresh every day. 
Snow will not suffice if you want eggs. 
JULIA M. WHEELOCK. 
MONTANA EXPERIENCE. 
Well, “Justice,” we Montana housekeepers 
would enjoy some of that “everlasting salt 
pork” very much; it isa luxury here, as there 
is very little raised as yet in the Territory, 
and most of the farmers (or rauchers as they 
are called here) that live any distauce from 
towu. are obliged to use strong bacon shipped 
from the “States." Pork sold here last Fall 
for 15 cents per pound, live weight; dressed. 
25 cents. We usually got 50 cents per pouud 
for butter; eggs average 50 cents per dozen, 
although they are only 25 cents now. In 
Winter they are sometimes as high as 81 50 
per dozen. When they are cheap I pack them, 
then take advantage of high prices and nsually 
double on them. As for cooking, that is very 
different from what we were accustomed to 
eveu in the Western States. When we moved 
here it took me a year to adapt my cooking to 
Montana conditions, 
I often pick up the Rural to look over the 
recipes; as, for instance, "Dessert” given by 
“Ruth Kent,” iu the it>sue of March 21. I 
read until I came to the apples, then stopped, 
as it was of no use to me. If we get an apple 
to eat occasionally, we are thankful, and just 
thiuk of cooking apples at 25 eeuts per pound! 
I have read quite a number of recipes to 
prevent pies from baking over, and liked none 
of them as well as mine. When pies are 
ready to till, wet the under-crust, fill, cover 
with the top crust, press dowu with the Au¬ 
gers, thou take a strip of muslin |if old, all the 
better) one-and u half inch wide, aud long 
enough to pin around the edge of the pie. 
Wet it, put around, lotting oue edge lap on 
the crust and the Other uuder the etlge of the 
tiu. Whcu the pie is done, remove the cloth. 
This method has proved very satisfactorj* 
with me. anon. 
llornlord’n Add Phosphate, 
lu Night Sweats und I’ront ratiou. 
Dr. R. Studhaltkr. St. Louis, Mo., says: 
“1 have used it iu dyspepsia, nervous prostra¬ 
tion, and iu ulght sweat?) with very good re¬ 
sults,”— .4du, 
