The  RURAL  NEW-YORKER 
1551 
When  Game  is  in  Season 
With  the  woods  full  of  game,  and  the 
season  open  for  all  those  who  feel  the 
urge  of  the  primitive  lust  to  kill,  there 
is  a  never-emling  demand  for  methods 
old  and  new  to  prepare  the  spoil  for  our 
tables.  A  good  thing  to  know  before  be¬ 
ginning  the  preparation  is  that  all  fine 
game  birds  are  usually  heavy  for  their 
size ;  the  flesh  of  the  breast  firm  and 
plump,  and  the  skin  clear.  Wings  of 
young  ducks,  pheasants  and  woodcocks 
are  tender  to  the  touch  ;  the  tips  of  the 
long  wing  feathers  of  the  partridge  are 
pointed  in  young  birds  and  round  in  the 
old  ones.  Quail,  snipe  and  small  birds 
should  have  full,  tender  breast.  If  the 
weather  is  cold  wild  duck  is  better  for 
hanging  several  days,  while  pigeons  lose 
their  flavor  if  kept  more  than  a  day  after 
killing. 
Wild  Duck  and  Turkey. — Wild  duck 
and  turkey  are  cooked  or  roasted  in  the 
same  manner  as  any  other,  except  that 
the  wild  duck  has  a  peculiar  fishy  flavor 
that  is  unpalatable.  If  the  bird  is  first 
parboiled,  with  either  a  small  peeled  car¬ 
rot  or  onion  placed  inside,  the  unsavory 
flavor  will  be  absorbed.  Dress,  wash, 
and  stuff  a  wild  turkey  with  either  bread 
or  chestnut  stuffing.  A  chestnut  and 
pork  sausage  filling  is  something  different. 
Prepare  one  pound  of  chestnuts  in  the 
usual  manner  for  ttoiling,  put  into  a 
saucepan  with  a  little  milk  and  cook 
slowly  until  soft  and  dry.  Dub  them 
through  a  sieve,  and  add  two  tablespoons 
of  butter.  When  cold  mix  with  half  a 
pound  of  lean  pork  sausage,  a  cup  of  stale 
bread  cnimbs,  a  little  thyme,  and  minced 
parsley,  and  season  well  with  salt  and 
pepper  and  moisten  with  a  little  stock  or 
cream.  Stuff  and  roast  the  same  as  a 
tame  turkey. 
Pigeon, — Pigeons  may  be  prepared  and 
roasted  or  broiled  the  same  as  chicken ; 
they  require  from  30  to  35  minutes  to 
cook  them.  Make  a  sauce  of  the  giblets, 
season  it  well,  and  thicken  with  a  little 
browned  flour.  For  pigeons  cooked  in 
the  casserole,  dress,  wash,  and  wipe  four 
birds,  and  cut  each  into  four  pieces. 
Melt  one  large  tablespoon  of  butter  in 
the  casserole ;  put  in  two  tablespoons  of 
chopped  lean  bacon,  one  chopped  onion, 
one  tablespoon  each  of  minced  pai’sley 
and  sweet  herbs,  one  bay  leaf,  one  blade 
of  mace,  the  grated  rind  of  half  a  lemon, 
and  fry  five  minutes,  then  add  two  cups 
of  stock  and  bring  all  to  the  boiling  point. 
Lay  in  the  pieces  of  pigeon,  cover  the  cas¬ 
serole  tightly,  and  let  simmer  very 
slowly  for  an  hour,  then  remove  the 
pigeon,  strain  the  stock,  and  add  one 
tablespoon  of  flour  mixed  thinly  with  a 
little  cold  water,  put  the  pigeon  back  in 
the  casserole,  and  allow  the  sauce  to  boil 
five  minutes.  Seiwe  in  the  casserole. 
To  broil  pigeon  or  squab,  split  them 
down  the  back  and  broil,  take  up,  season, 
spread  with  buttei-,  and  serve  with  a  thin 
slice  of  salt  pork,  parboiled,  dipped  in 
egg  and  crumbs,  and  fried  a  golden 
brown,  oyer  each  bird,  or  the  pork  may 
be  parboiled  and  fried  without  the  egg 
and  crumbs. 
Partridge,  Pheasant,  Quail  or  Grouse. 
— 'First  cai-efully  cut  out  all  the  shot, 
wash  thoroughly  in  soda  water,  rinse  and 
dry  with  a  piece  of  soft  cloth,  season  and 
stuff  with  a  bread  stuffing,  and  sew  up. 
Skewer  the  legs  and  wings  to  the  body, 
lard  the  breasts  with  thin  slices  of  fat 
salt  pork,  place  in  the  oven,  arid  baste 
with  buttei-,  melted  in  hot  water.  When 
tender  and  brown  take  out  on  a  hot 
plattei-,  garnish  with  slices  of  lemon  and 
parsley,  and  serve  with  the  sauce  in  the 
.  pan,  thickened  with  one  tablespoon  of 
bi-owned  flour.  If  you  wish  these  birds 
bro.iled,  first  split  down  the  back,  then 
place  on  a  well-greased  broilei',  inside 
down,  cover  with  a  baking  tin,  and  broil 
slowly  at  first,  then  brown,  turn  and 
bi-own  the  outside.  Serve  with  a  cream 
sauce. 
Woodcock,  Snipe,  or  Reed  Birds.  — 
Pick  and  draw  them  very  carefully,  salt 
and  dredge  with  flour,  and  roast  with  a 
quick  fire.  Place  each  on  a-  piece  of  but¬ 
tered  toast,  add  a  little  moi-e  seasoning 
if  necessary,  and  serve.  Woodcock  re¬ 
quires  from  20  to  25  minutes  to  roast 
them,  snipe  a  little  less,  and  i-eed  birds 
from  10  to  15  minutes.  Any  of  the 
small  birds  may  be  stuffed  with  oysters 
and  baked  in  a  pie.  Dress  and  clean  a 
dozen  reed  or  snow  birds ;  place  an  oyster 
inside  of  each,  put  them  in  a  large  glass 
baking  dish,  add  two  tablespoons  of 
chopped  boiled  salt  pork  and  three  slices 
raw  potatoes;  and  two  cups  of  oyster 
liquor,  one  tablespoon  of  butter  ;  salt  and 
pepper,  then  cover  with  a  good  rich  crust, 
and  bake  in  a  moderate  oven. 
Hare  or  Rabbit. — For  a  roast  wash  the 
animal  well  in  cold  water  and  rinse  thor¬ 
oughly  in  lukewarm  water ;  if  there  is  the 
least  bit  of  taint,  rub  the  inside  with 
vinegar  and  remove  this  by  thoroughly 
washing  again  in  lukewarm  water.  Wipe, 
and  stuff  with  a  bread  stuffing,  sew  up, 
and  roast  in  a  hot  oven  for  one  hour  or 
until  tender  and  browned,  basting  often 
with  butter  and  hot  water,  dredge  with 
well-seasoned  flour  just  before  taking 
out.  Pour  out  nearly  all  of  the  fat  in 
the  pan,  then  add  one  tablespoon  of 
flour,  brown  it,  and  stir  in  enough  hot 
water  to  make  it  creamy,  season,  and  add 
a  little  lemon  juice. 
For  a  fricassee  clean  two  nice-sized 
rabbits,  rejecting  head  and  neck,  cut  at 
the  joints,  and  soak  in  salt  water  for 
half  an  hour,  then  drain  and  wipe.  Put 
into  the  saucepan  with  one  pint  of  cold 
water,  add  a  bunch  of  sweet  herbs,  one 
finely  chopped  onion,  a  little  mace,  half 
a  nutmeg,  pepper,  and  a  few  slices  of 
salt  pork.  Cover  and  stew  until  tender. 
Take  up.  and  make  a  sauce  by  adding  a 
cup  of  thin  cream  or  rich  milk  to  the 
stock  in  the  pan,  a  tablespoon  of  butter, 
and  thicken  with  one  of  floxvr.  when  boil¬ 
ing  hot  add  two  well-beaten  eggs  and  the 
juice  of  half  a  lemon.  Boil  up  once, 
pour  over  the  rabbits  and  sex-ve 
For  fried  rabbit  prepare  as  for  fricas¬ 
see,  wipe  dry,  and  dip  each  piece  in  well- 
seasoned  flour,  and  fry  in  hot  fat  until 
tender  and  brown  on  each  side.  Remove 
from  the  pan,  add  to  the  fat  two  table¬ 
spoons  of  minced  onion  and  brown,  then 
stir  in  one  large  tablespoon  of  flour  and 
a  cup  of  hot  water,  season,  add  a  little 
grated  lemon  rind,  and  two  tablespoons 
of  currant  jelly.  Garnish  the  dish  with 
slices  of  lemon  and  parsley,  and  serve 
both  meat  and  sauce  piping  hot. 
To  bi-oil  a  i-abbit,  wash  and  wipe  dry, 
then  split  down  the  back  lengthwise, 
press  out  flat,  wrap  in  buttered  paper, 
place  on  a  well-greased  broiler,  and  broil 
over  a  clear  fire,  turning  often.  When 
tender  and  brown  remove  the  paper, 
place  on  a  hot  platter,  season  well,  pour 
over  it  plenty  of  melted  butter,  garnish 
with  parsley  or  cress,  and  serve  with  cur¬ 
rant  jelly. 
Venison. — The  choice  of  venison  is 
usually  judged  by  the  fat,  which,  when 
Embroidery  Designs 
Flower  Basket  Designs. — Pattern  con¬ 
tains  seventeen  baskets,  in  three  different 
styles,  and  each  style  in  two  sizes,  as 
follow's:  Two  of  A,  3  by  10  in.;  five  of 
D,  1%  by  5  in.;  two  of1  B,  4%  by  10  in.; 
three  of  E,  2V4by  5  in.;  two  of  O,  3%  by 
7%  in.;  three  of  F,  2 Yi  by  5  in.  These 
baskets  are  appropriate  for  trimming  tow¬ 
els,  household  scarves,  curtains,  aprons, 
.and  may  also  be  applied  for  decorating 
"various  other  articles.  Basket  A  may  be 
worked  in  outline  stitch  and  cross-stitch, 
the  flowers  in  French  knots,  and  the  leaves 
in  solid  stitch.  Basket  B  may  be  worked 
in  outline  stitch,  the  flowers  and  leaves  in 
solid  or  outline  stitch,  and  the  dots  in 
French  knots.  Basket  C  may  be  worked 
in  darning  stitch,  and  the  flowers  in  out¬ 
line  stitch. 
young,  should  be  thick  and  clear,  and 
the  meat  a  very  dark  red.  A  young  fe¬ 
male  deer,  about  four  years  old,  is  con¬ 
sidered  the  sweetest  and  best  venison. 
A  haunch  of  venison  is  the  prime  joint. 
To  px-epare  it  for  roasting,  wash  it 
slightly  in  lukewarm  watei-,  and  dry, 
then  lay  a  sheet  of  oiled  paper  over  the 
fat  side,  and  cover  this  with  a  thick 
paste  of  flour  and  water,  and  wrap  the 
whole  in  thi-ee  layers  of  strong  white  pa¬ 
per,  and  tie  with  twine.  Place  the  joint 
in  the  roasting  pan,  add  a  little  water  to 
the  bottom  of  the  pan,  put  in  a  moder¬ 
ate  oven ;  baste  over  the  paper  with  but¬ 
ter  and  liot  water  or  clarified  drippings, 
and  roast  from  three  to  four  hours,  ac- 
coi-ding  to-  its  size  and  weight.  One-half 
hour  before  takipg  from  the  oven  peel  off 
the  paste  and  paper,  baste  and  dredge 
with  seasoned  flour  and  brown.  Serve 
with  it  a  plain  sauce  made  from  the  fat 
in  the  pan,  and  currant  jelly. 
The  shoulder  of  venison  is  also  a  roast¬ 
ing  piece,  it  may  be  boned  and  stuffed, 
and  is  i-oasted  without  the  aid  of  paper 
or  paste.  Roast  venison  is  served,  like 
beef,  either  rare  or  well  done.  A  saddle  of 
venison  may  be  roasted,  too,  though  a  lit¬ 
tle  diffei-ently  than  a  haunch  or  shoulder. 
First  wash  carefully  and  wipe  dry,  then 
lard  each  side  with  two  rows  of  nai'row 
2-in.  strips  of  fat  salt  pork.  Chop  two 
carrots,  one  good-sized  onion,  and  a  little 
salt  pork,  and  place  all  in  the  roasting 
pan,  add  two  bay  leaves,  two  whole 
cloves,  four  allspice  berries,  half  a  lemon 
sliced,  season  with  salt  and  pepper,  then 
add  the  venison,  and  let  cook  on  top  of 
the  range  for  half  an  hour,  put  in  a  hot 
oven  and  bake,  basting  every  few  minutes 
with  the  fat  in  the  pan.  Roast  rare  or 
well  done  as  desired.  If  rai-e  serve  with 
a  jelly  sauce,  if  well  done  use  a  cream 
sauce,  made  by  adding  a  tablespoon  of 
flour  to  thei  stock  in  the  pan ;  strain, 
and  stir  in  one  cup  of  thin  cream,  heat 
to  the  boiling  point  and  serve. 
To  broil  venison  steak  have  a  clear, 
brisk  fire  and  turn  often.  It  requires 
more  cooking  than  beef.  Serve  on  a  hot 
platter  with  two  tablespoons  of  currant 
jelly  melted  with  a  little  butter,  poured 
over  it.  For  fi-ying  cut  the  breast  of 
venison  into  steaks;  rub  all  over  with 
well-seasoned  flour  or  fine  cracker 
crumbs,  and  fry  a  rich  golden  brown  in 
plenty  of  hot  fat.  take  up,  and  to  the 
fat  in  the  pan  add  a  tablespoon  of  flour, 
brown  it,  then  add  one  cup  of  hot  water 
with  one  tablespoon  of  currant  jelly  dis¬ 
solved  in  it,  cook  for  a  moment,  and  strain 
over  the  meat.  Rosamond  lampman. 
Letters  of  an  Indiana  Farmer 
Those  papei'-mill  blankets  have  yielded 
a  rich  hax-vest,  and  are  still  yielding. 
The  by-products,  the  trimmings,  are  worth 
as  much  as  the  blankets.  Hats!  Soft 
little  sport  hats,  with  six-piece  melon¬ 
shaped  crown  and  rolling  brims,  for  Lula, 
Johnnie,  and  me!  Several  pattern  houses 
furnish  the  hat  patterns,  and  the  hats 
mav  be  plain,  or  trimmed  with  yarn. 
Johnnie’s  has  only  self-colored  machine 
stitching — as  befits  the  undecorative  male. 
Lula,  who  has  bobbed  hair  and  a  slender, 
boyish  figure,  could  wear  a  plain  one,  but 
pranced  with  delight  at  finding  hers 
trimmed  with  two  crocheted  yarn  flowers, 
x’ose  and  blue.  Mine  has  a  simple  em¬ 
broidered  decoration  of  blue  yarn — just 
a  chrysanthemum-like  flower  with  French 
knots  in  the  center  and  long  lazy-daisy 
stitches  for  the  petals. 
And  that  is  not  all ;  slippex-s !  Eai-1 
lost  out  on  the  distribution  of  hats,  but 
will  be  among  those  present  when  the 
slippers  are  handed  out.  Patterns  must 
be  made  for  each  person,  from  tracings 
fi’om  an  old  shoe,  though  I  have  a  dia¬ 
gram  and  directions  that  will  help  some. 
An  old  slipper,  ripped  up.  would  make 
the  best  of  patterns.  I  shall  use  two  or 
three  thicknesses  for  the  soles. 
Heavy  overcoat  cloth,  or  felt,  would  be 
all  right  for  both  hats  and  slippers,  but 
the  blanketing  happens  to  be  at  hand. 
Ordinary  blanketing  would  be  too  soft. 
If  you  are  lucky  enough  to  get  these 
paper-mill  blankets  with  some  nap  on  one 
side  (they  said  these  had  been  on  the 
rollers  only  eight  days)  it  is  nicest  to 
make  the  slippers  like  the  Mudjikovis  mit¬ 
tens — “with  the  warm  side  fur  side  in¬ 
side.”  The  hats,  however,  look  better 
made  fur  side  outside.  Lap  the  sefxms, 
stitch  twice,  and  leave  the  edges  raw. 
They  will  not  ravel,  and  regular  seams 
would  be  clumsy.  The  edge  of  the  brim 
may  be  left  raw,  or  bound. 
We  visited,  yesterday,  a  cousin  who 
has  experimented  for  a  year  with  bach¬ 
elor  housekeeping  in  a  tiny  cottage,  after 
being  “chained  to  an  office  desk  for  25 
years.5'  He  seems  gloriously  happy  and 
independent,  Yaising  chickens  and  im¬ 
proving  his  house.  lie  has  recently 
opened  an  old  fireplace,  which  had  kept, 
walled  in,  the  old  ci-ane,  trammels,  iron 
pot  and  all.  It  is  a  wonderful  heater, 
though  a  devourer  pf  wood.  We  pic¬ 
tured  him,  last  night,  as  enjoying,  before 
his  fire,  our  contributions  to  his  larder 
and  his  library  table.  (There  were  some 
Delicious  apples  and  some  R.  N.-Y.’s  in 
the  load.) 
The  spray-pump  neighbor  asked  re¬ 
cently,  “Do  you  people  eat  apples?  Last 
year  we  were  i-avenous  for  them,  and 
bought  bushels ;  now  we  have  apples,  and 
the  family  won’t  eat  them  !”  We  are  not 
so  contrary — we  do  eat  apples.  Mostly, 
we  won’t  eat  any  other  kind  if  we  can 
find  a  mellow  Delicious.  I  am  becom¬ 
ing  so  enthusiastic  about  this  variety, 
which  sells  for  twice  the  price  of  others 
on  the_city  market,  that  I  plan  to  graft 
it  on  15  or  20  of  the  dwarf  seedlings,  and 
top-work  it  on  a  healthy  young  McIntosh 
tree  that  has  never  borne.  This  will 
sound  like  heresy  to  Hope  Farm,  may¬ 
be  !  Perhaps  I  should  not  have  called 
the  tree  healthy ;  it  is  afflicted  with 
blotch,  worse  than  anything  on  the  plac&. 
It  has  not  harmed  the  gi-owth  of  the  tree, 
but  is  sure  to  spot  the  fruit,  if  it  ever 
had  any.  We  are  close  enough  to  South¬ 
ern  Indiana  for  that  to  be  a  serious  mat¬ 
ter.  The  Purdue  man  did  not  advise 
cutting  out  these  susceptible  trees,  but 
working  them  over. 
Most  of  the  Baldwins  are  down  cellar, 
waiting  to  be  sorted.  We  have  new 
fastenei's  on  the  cellar  door,  and  we  lock 
the  house  when  we  go  away  now — after 
a  year  of  leaving  it  wide  open.  Why? 
Because  the  meanest  man  in  Indiana  is 
still  at  large !  This  is  the  story  :  Earl’s 
cousin,  about  two  miles  away,  broke  a 
leg,  his  fifth  experience  of  the  kind.  He 
will  be  confined  to  the  hospital  for  some 
months.  Good  neighboi-s  and  relatives 
help  with  the  feeding,  wheat  sowing,  and 
corn  husking.  But  while  his  wife  visited 
the  hospital,  somebody  visited  her  cellar 
and  chicken  yard,  removing  canned  fruit, 
lard  and  chickens.  Anybody  who  will 
rob  a  man  laid  up  with  broken  bones  is 
too  low  for  civilized  description.  It  is  a 
nuisance  to  have  to  make  a  fortress  of 
one’s  house,  but  it  seems  necessary  just 
now.  Speed  the  day  of  capture  !  E.  M.  c. 
Sure  Relief 
FOR  INDIGESTION 
"  K-CO, 
-X 
6  Bell-ans 
Hot  water 
Sure  Relief 
E  LL-AN  S 
25<t  and  7 5<t  Packages  Everywhere 
The 
“Pride” 
Send  for 
Catalog  80 
A  Modern  Bathroom,  $60 
Just  one  of  our  wonderful  bar  pul  ns.  Set  com¬ 
prises  a  4,  4V2  or  5  foot  Iron  enamelled  roll  rim 
hath  tub,  one  19  Inch  roll  rim  enamelled  tlat- 
back  lavatory,  and  a  syphon  actloD,  wash-down 
water  closet  with  porcelain  tank  and  oak  post 
blnse  seat;  all  china  index  faucets,  nickel-plated 
traps,  and  all  nickel-plated  heavy  fittings. 
J.  M.  SEIDENBERG  CO..  Inc. 
254  W.  34  St.  Bet.  7th  and  8th  Aves.  N.  Y.  C. 
Wc  Tan 
and  make  to 
your  order  from 
your  Cattle,  Horse  and  all  kinds 
of  Hides  and  Furs,  Men’s  Fur 
Coats,  Robes,  Caps,  Gloves, 
Mittens.  Ladies’  Fur  Coats  and  Fur 
Sets.  Repairing  and  remodeling 
latest  styles.  Ship  us  your  work 
and  save  one-half  New  Galloway 
Coats,  Robes,  Gloves  and  Mittens 
for  sales.  We  ax*e  the  oldest  Gallo¬ 
way  tanners;  36  yeai'S  continuous  business. 
Free  Style  Catalog,  prices  and  samples.  Don’t 
ship  your  hides  and  furs  elsewhere  until  you 
get  our  proposition.  HILLSDALE  ROBE  & 
TANNING  CO.,  Hillsdale.  Mich. 
free, 
B00I 
WEAR  FURS 
It’s  easy  this  way 
— Furs  to  order  at  half  the 
cost,  from  hides  of  farm  animals 
or  pelts  from  your  hunt.  Stylish 
garments  warm  and  beautiful, 
'‘Robes,  Rugs,  etc.  Free  book 
tells  how  to  skin  and  care  for  pelts 
—all  about  sizes,  styles  and  prices. 
Rochester  Fur  Dressing  Co.,  525  West  Ave.,  Rochester,  N.  Y. 
■4  AA  FINE  WHITE  ENVELOPES  neatly  printed  with  your  re- 
I  UU  turn  name  and  address  on  corner,  mailed  postpaid  for  only 
50  Cents.  Write  for  samples  of  Letter  Heads  and  other 
kinds  printing.  R.  N.  HOWIE,  Printer,  BEEBE  PLAIN,  VT. 
TELL  TOMORROW’S 
White's  Weather  Prophet  fore-  \\f  •  1 
casts  the  weather  8  to  24  hoors  yy 
in  advance.  Not  a  toy  but 
.  •  scientifically  construc- 
ted  instrument  working  automatically  Hand¬ 
some,  reliable  and  everlasting. 
An  Ideal  Present 
Made  doubly  interesting  bf  the  little  figures  of 
Hansel  and  Gretel  and  the  Witch,  who  come  in 
►  and  out  to  tell  you  what  the 
weather  will  be.  Size  6>£x 
7 %A\  fully  guaranteed.  Post¬ 
paid  to  any  address  in  U  S. 
or  Canada  on  receipt  of 
_  _  Agmnta  Wanted. 
SPECIAL*  OFFER— Hahdsomely  illustrated  story  of 
Hansel  and  Gretel,  in  colors,  included  with  each  order. 
DAVID  WHITE,  Depl  114  419  E.  Water  St,  Milwaukee,  Wu. 
DO  NOT  WEAR  SHODDY 
THE  CONN.  SHEEP  BREEDERS  ASSOCIATION 
will  send  you  circulars  describing  the 
quality  and  value  of  their  pure  virgin 
wool  worsted  suitings  and  bed  blankets. 
HENRY  DORRANCE.  Mfg,  Agent,  Plainfield,  Conn. 
The  Farmer  UIs 
Own  Builder 
By  H.  Armstrong  Roberts 
A  practical  and 
handy  book  of  all 
kinds  of  building 
infoi-mation  from 
concrete  to  carpen¬ 
try.  Price  $1.50. 
For  sale  by 
THE 
RURAL  NEW-YORKEB 
333  W.  30th  St.,  N.  V. 
IWlrit  Fuji  With  The  Miiw  of  0M 
I/—"1  Kerosene  Lamps 
New  Bright— White  Light  For  Every  9  Home 
At  last  you  can  throw  away  your  dirty,  dingy,  oil  lamp,  and  have' the  brightest, 
whitest  light  for  your  home  or  farm.  Right  now,  for  a  limited 
time,  I  am  making  an  amazing  offer  to  quickly  introduce  my  |W  y/  w  'Y/W 
wonderful  patented  light  invention.  Table  lamps,  hanging 
lamps,  wall  lamps,  lanterns — for  every  room  and  outdoor  use.  ff?-00-oo-o-o 
Gives  20  times  light  of  old  wick  lamps  at  half  the  cost.  No 
chimneys  to  break  or  clean,  no  dirty,  greasy  wicks  to  trim,  no  soot  or 
smoke,  no  foul  unhealthful  odors.  Positively  safe. 
*2nn  Canrllo  Dnufap  Burns  96%  Air — only  4 %  cheap  gasoline 
OLFw  G  allUIC  rOncr  or  kerosene  (coal-oil).  Light  as  bright  as 
daylight,  soft,  mellow,  easy  on  eyes.  Beats  electricity  or  gas.  Lights  with  match. 
Easy  to  operate.  Most  economical,  greatest  improvement  and  advancement  in  home 
and  farm  lighting  of  the  age. 
9  fb  flai/C  Trial  Without  risking  penny.  Write  today  for  big, 
-’"J-  *  *  l“l  attractive,  descriptive  catalog  from  which  to 
select  one  of  many  handsome  designs.  Be  first  in  your  locality  to  write  and  get 
liberal  money  saving  introductory  offer.  Send  your  name  and  address  today. 
J.  C.  Steeae,  President, 
THE  AKRON  LAMP  CO.,  672  Lamp  Bids*,  Akron,  O. 
AGENTS 
$60  to  $100 
a  week 
If  you  want  to  earn 
big;  money  write  me 
quickly  for  sales 
plan.  No  experi¬ 
ence —  or  capital 
required.  Exclusive 
territory.  Big:  sea¬ 
son  now  on.  Ad¬ 
dress  me  personally 
—say— “send  agre..ts 
Special  Outfit Ofl^er.,, 
J.  C.  Steese,  Prea. 
