Daily Kennebec Journal (Augusta, Me.)
July 30, 1908

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vt Let Tour Children Choose Let them have the cereal they like best— the one with the maple flavor. Encourage them to eat all they will of it. For no other food is so good in hot weather. Let us leave it to the children— this question of Mapl-Flake. We cook our wheat in pure maple syrup, just because children like it We want them to prefer the food that is best for them. So do you. Then serve it once. Let us see if the children ask you to serve it again We use maple syrup because of the flavor—simply; fi an entice ment Children judge foods by taste. But here are some far more im portant facts which we desire to tell you: Mapl-Flake is whole wheat— white Washington wheat»-pre* pared by a process requirii% 96 hours. We spend six hours in steam cooking; then days in the curing. Then each separate berry is flaked so thin that the full heat of our ovens can reach every atom. Then those thin flakes are toasted in a heat of 400 degrees. The result is this: The wheat particles are so separated that the digestive juites can get to them. Mapl-Flake is all food, because it all digests. We could make a flaked food in one-fourth of the time. But then only half would digest k Mapl-Flake The Food That's All Food In summer, one should eat less meat and more •heat. Wheat gives one the maximum nourishment with the minimum production of heat. Meat is just the ether way. So, in hot weather, it is wise to serve an enticing Wheat food. It should form at feast one meal a day. These are Mapl-Flake days—the days for a wheat food made so delicious' that everybody wants it often. Please order one package now. If it is all that we say, you’ll be glad that you know it. If it isn’t, don’t order again. But don’t wait longer to know. tfitl ORDER THE KENNEBEC JOURNAL FOR YOUR VACATION TRIP. CYou will enjoy hearing from home once a day, and it will be worth many times its cost, which is but: 25 CENTS FOR TWO WEEKS j4dtf The Bright Spot in a Dull Day irm I.. m I Hi

i s i The bright spot in a dull day is Shredded Wheat with berries and cream. If you haven’t tried it, you don’t know all the joys of summer. A pleas ant surprise for the stomach after the heavy meats and soggy pastries of the winter. Give Nature a chance. Shredded Wheat with fruit is wholesome, strengthening and satisfying. At your grocers. Always heat the Biscuit in oven to restore crispness. Two Shredded Wheat Biscuits with milk or cream will supply all the energy needed for a half day's work. Try Toasted TRISCU1T, the Shredded Wheat wafer, for luncheon, with butter, cheese or marmalade. ATTENTION! HOUSEKEEPERS. ^TTGet the habit of reading The Journal’s Want Ads each morning. Bargains listed there every day that will save you many dollars. If you have an extraioom you would let, list it there. rt MENU

BREAKFAST. Watermelon Cereal Ham Toast Rolls Coffee DINNER. Soup Beefsteak Potatoes Green Corn Tomatoes Custard Pie Coffee SUPPER. Cold Tongue Potato Salad Raspberries Ginger Wafers Tea

It Doesn’t Cost Money. It doesn't cost money, as many suppose. To have a good time on the earth; The test of its pleasures tire free unto 11 lose Who know how to value their worth. The sweetest of niusie the birds to us sing. The loveliest liowers grow wild, Tiie fmest of drinks gushes out of the spring— All free to man, woman and child. No money can purchase, no artist can paint Such pictures as nature supplies Forever, all over, to sinner and saint, Who use to advantage their eyes. Kind words and glad looks and smiles cheery and brave Cost notliing—no nothing at all; And yet all the wealth Monte CristO could save Can make no such pleasure befall. To basic in the sunshine, to breathe the pure air. Honest toil, the enjoyment of health. Sweet slumber refreshing—these pleasures we share Without any portion of wealth. Communion with friends that are tried, true and sirong. To love and he loved for love’s sake— In fact, all that makes a life happy and long, Are free to whoever will take. —Woman’s L;f' Household Hints. The improved pie pan has a blade fastened to the center, which revolves around the bottom of the dish beneath the pie crust when the end protruding from the side of the dish is moved. Pumice soap and ammonia will cure the worst cases of tarnished brass. Just moisten a cloth with ammonia, rub it briskly over the pumice soap and then apply to the article to be cleaned. The operation is a simple and easy one and the results are immediate and most satisfactory. Don’t forget to send lemon or an acid sauce around with the fish, lor without this savory addition even the finest shad is as nothing. Keep a pumice stone l.y your sink. When there are brown streaks in your granite, porcelain-lined or steel kettles, rub them off with the stone. Clotheslines and pegs will last much longer if they are boiled for ten min utes when new. It is a good plan to repeat the boiling occasionally. Art muslin curtains should never be washed in warm water. Make a lather with hot water and when it Is nearly cold wash the curtains. If there are green add a little vinegar, if lilac or pink a little ammonia. Salt will set the color of black and white muslin. •Stains made by medicines and lini ments are among the most obstinate of removal and frequently tax amateur knowledge to the utmost. Iodine marks may, however, be successfully removed by means of liquid ammonia, a little of the spirit being poured into a saucer, tile stained garment laid across it and the spot flubbed repeatedly with the fingers until it disappears. It should then be rinsed in tepid water and washed with strong soapsuds in the usual manner. Some Useful Hints. Roil six peach kernels in a quart of milk to be used for custard; it will Improve the flavor. To remove smoke stains from ivory immerse it in benzine and go over it with a brush. Keep all the kitchen utensils in one place, and a small one at that; it will save time and steps. When the heel wears off of your rubber shoes cut them like sandals and they will be useful to wear on damp or rainy days. Iron mold can be removed by hold ing the stain over steam and rubbing in salts of lemon. Rinse carefully, as the acid is poisonous and it may rot the material. For cleansing tinware there is noth ing better than dry flour applied with newspaper. If the top of a cake is sifted with flour before icing there is less danger of its running over the sides. If the knife and fingers are slightly' buttered when seeding raisins the work will be robbed of Its stickiness and discomfort. To boil a cracked egg add a tea spoonful of salt to the water and it will cook without having any of the white come out. See that all greens are carefully washed before eating. To do other wise is not only uncleanly, but it may be dangerous to health. A Porch Cushion. A pretty cushion cover intended for porch use is made from natural linen, showing the Swastika emblem (ap pliqued) in a very large size. The prettiest shown in a collection seen recently was cut from a piece of cretonne, in Persian eoiering, out lined with a couple of rows of dark red soutache. Other designs used as a J decoration for the pale tan linen were c fashioned from bright red Turkey twill, blaok braid in rows, art tickings v -ami ariatad ™nvaai Suggestions for Fruit Preserving. Fruits intended for preservation should be gathered in dry weather, in the morning with the sun upon them if possible. They will then have their fullest flavor and keep in good condi tion longer than when gathered at any other time. There is no mistake more common than to suppose that any half ripe or over ripe fruit is good enough for jams or jellies. It is necessary to carefully select and discard all bruised fruit. There is in fruit a natuially gel atinous substance called pectin, which is to be found in most abundance when the fruit has reached maturity, but diminishes if the fruit is allowed to be come over ripe. Green fruits have the most just before the color changes. As the “setting" of jams and jellies de pends upon the quantity of pot in, it is important that fruit be gathered at the proper time. Good sugar is cheaper for preserves than poor quality. The pro portion of sugar varies according to the fruit. A very common rule is to allow equal quantities of fruit and sugar, but this is not always necessary. Too much sugar causes the jam to candy, and too little causes it to ferment in the jars. To one pound of sweet apples, apricots, blackberries and strawberries use use one pound of sugar; to one pound of sour apples, damsons and rhubarb twelve ounces of sugar; to one pound of red currants, cherries, plums, peaches and gooseberries use fourteen ounces of sugar; to one pound of quinces and pineapple use ten ounces of sugar. The greatest care-should be exercised regarding the choice and cleanliness of all utensils used in jam and jelly mak ing. Jams and jellies that arc boiled quickly firm more readily than those that have been little more than sim mered over a dull tire. It is very neces sary to have a sharp heat. The form, color and flavor are better preserved than by slow boiling, and there is also less waste. A jelly bag should be made of felt, pointed at the bottom, so that the jelly will run out easily and chietly at one point. A jelly stand should he in readi ness. Fasten the jelly bag to the stand, so iliat tile juice of the fruit may run through gradually into a vessel below. The bag should not be squeezed with the hands in the least if you wish a very clear jelly. Wring hags out in hot water before pouring in the liquid. Jars require cartful overlooking before be ing used. They should be free from cracks, clean and dry. i:i;-s ones are best, as any acid or fermentation can easily be seen without removing tile cover. If there is any such appearance it should be reboiled. Apricot Jam. Ilipe appricots should be chosen, and to every pound of fruit, after it is stoned, allow twelve pinches of sugar. Remove the skins from the apricots and cut them in halves. Remove the stones, crack them and take out the kernels. Blanch these and add them to the fruit, which Should be placed in a dish with half of the sugfir. Allow to remain til! next day, then drain off the juice, place it in the preserving pan, let it boil, add the rest of the sugar and half a cup of water, boil ten minutes, till it forms a thick sirup, put in the apricots and simmer gently till they look clear, which they will do in about three quarters of an hour. Take them out carefully, put them into jars, pour over tlie sirup. Another method is to sprinkle all tlie sugar over the fruit, leave them till next day, then put all together in a preserving pan and boil for one hour. Tomato Jam. Wipe four pounds of tomatoes thor oughly, pour some boiling water over them. Ret them stand for a few min utes' till the skins can be easily re moved. Then skin, cut them across and take out as many of the seeds as possible without breaking up the fruit very much. Put the seeds, skins and liquid that may have run* out into an enam The Knock-out Blow. The blow which knocked out Corbett was a revelation to the prize fighters. From the earliest days of the ring the knock-out blow was aimed for the jaw, the temple or the jugular vein. Stomach punches were thrown in to worry and weary the lighter, but if a scientific man had told one of the old fighters that the most vulnerable spot was the region of the stomach, he’d have laughed at him for an ignoramus. Dr. Pierce is bringing home to the public a parallel fact; that tluf stomach is the most vulnerable organ out oPthe prhm ring as well as in it. Wo proteetbur hands, throats, feet and lungs, hut theNfcHfflitihhSwc are utterly indiffer ent to, until diseh^Kfinds the solar plexus and knocks us oufc“ Make your stomach SP!ind aji(j string _hy~TTie i^e_of bqctgr Pit^cels^OoidpQ. Mcjltcaj jSscover^^Tofl you project yourself in your most vulner able spot, ^"Golden Medical Discovery cures "weak stomach,” indigestion, or dyspepsia, torpid liver, had, thin and im pure blood and other diseases of the or gans of digestion and nutrition. The "Golden Medical Discovery has a specific curative effect upon all mucous surfaces and hence cures catarrh, no matter where located or what stage it may have reached. In Nasal Catarrh It is well to cleanse the passages with T)r. Sage’s Catarrh Remedy fluid while using the "Discovery as a constitutional rem edy. Why the "Gulden Medical Discov ery” cures catarrhal diseases, as of the stomach, bowels, bladder and other pelvic organs will be plain to you if you will read a booklet of extracts from the writ ings of eminent medical authorities, en dorsing its ingredients and -explaining their curative properties. It is mailed free. on request. Address Or. It. V. Pierce, Buffalo, N. Y. This booklet gives all the Ingredients entering into Dr. Pierce's medicines from which it will be seen that they contain not a drop of alcohol, pure, triple-refined glycerine being used instead. Dr. Pierce’s great thousand-page illus trated Common Sense Medical Adviser will lie spnt free. pat>er-bonnd, for 21 one cent stamps, or cloth-bound for 31 stamps. Address Dr, Pierce as above. PE-RU-NA TABLETS. The Peruna Tablets will be found el ective and convenient for people much sxposed to £old and subject to catarrh. Laboring men, exposed to the elements; traveling men, exposed to a constant '*°°d ani* sleeping apartments, vill find the Peruna Tablets of great ralne in preventing colds, catarrh, and lerangmenu of the stomach. 1 elpti part, with two cupsrwf water; brffl gently lor forty minutes. Strain through a piece of tine muslin. Now put this liquid In the preserving pan, add six pounds of sugar anil bring to the boil; then allow to boil for live min utes, then add the fruit, and boil for three-quarters of an hour, or till it jel lies, which varies a little with different kinds of tomatoes. Preserved Rhubarb. Cut the rhubarb into lengths about an inch and a half, put it in a dish and allow one pound of sugar to one pound of rhubarb. Add two ounces of gin ger root broken into very small pieces. Allow it to remain for forty-eight hours, then pour off the sirup into the preserving pan. Boil for half an hour, add the rhubarb,and"ginger, then boil for another half hour. Quince Marmalade. Wipe Ihe quinces with a damp cloth, but do not peel them. Cut them into slices and put them into a preserving pan with enough cold water to float them. Stew till they are quite tender, which may take three hours, then rub all through a sieve. Weigh the pulp and allow ten ounces of sugar to every pound. Return to the tire and stir till all the sugar is dis solved, then boil till the preserve is set. Stewing and Braising. Stewing meat is the most economical method, for the long, slow process makes file toughest meat tender, little tire and little attention being necessary while all the liquid can be used as gra vy, and ihe vegetables stewed with the meat make it go a long way. Stewing meat should be placed into cold water, and brought quickly to the boii, but once it has boiled a stew should never bo allowed to boil again. Bet it simmer gently with the lid on the pan. In braising meat the bottom of the pan is celery and herbs and about half a pint of stock. The meat is cooked resting on the vegetables, but not touching tiie stock or the herbs. Tlie pan is placed over a gentle heat, with the lid tightly put on, and must be al lowed to simmer. After the meat is cooked it is placed in a hot oven for a very few minutes. Very Effective Curtains. Unbleached Russia crash can be used fur making very effective cur tains. Turn a three-inch hem on the right side and baste on a two and one half inch band of goldenrod yellow linen so that one edge covers the raw edge of the hem. Leave the edges of the linen raw and buttonhole on both edges with coarse brown silk. Near the inner edge of the curtain outline two stems in brown, going up from the band of yellow, and top them with a four-petalled yellow flower, button holed around with the brown and with a center of dark red. Make a valance across the top of the window on which buttonhole simply a narrow band of linen. Mark Your Clothes. If city summerers before going to out-of-town resorts would remember to mark their underwear and other garments that will visit the laundress of such regions perplexities for them selves and the washerwomen would be reduced most materially. Two two letter initial tape that comes in all combinations at notion counters is practical for persons who cannot embroider their initials or names on every piece. Entire names and three letter initials are made to order at moderate prices. For college girls the entire names save a world of trouble. Mrs. Spaulding’s Posters. “Bishop Maxwell, is it not?” inquired Airs. Spaulding, cordially, as her guest came down to breakfast, suit-case in hand. “I feel that I know you through my son, and I was so glad when lie arranged to have you stay with us on your way through the city. But what does this luggage mean? You’re going to stay a day or so?” “No, thank you, Mrs. Spaulding,” returned the bishop. “I must go right on today.” “Oh, that makes it doubly unfortu nate that I had to be away last eve ning. I hope you found my message of explanation? The friend I was called to was very ill. and I felt sure you would understand; but the fact that Mr. .Spaulding- was out of town, too, made me regret going especially. I do hope my maid took care of you comfortably, and that you rested well. I thought you must have been weary when 1 came in at ten, and found you hod retired.” The bishop replied politely, but there ".as an odd constraint in his manner "hich lasted until he had bowed him self out of the house after breakfast. “What can be the matter?” puzzled Mrs. Spaulding, as she watched tie distinguished gentleman stalking down the street. “Dick was so anxious he should like us!” Then a sickening thought struck her, and she darted up the stairs. It had been Mrs. Spaulding’s custom during the boyhood of her only son to correct his failings by posting about the house little placards which gently I leaded with him on the error of his 'vnys. A week or two earlier, when Dick was coming home for a college vacation, she had unearthed some of these old signs, and just for a joke had pinned them up in his room, like old times. They had been taken down later, but she remembered now that, after being summoned to the sick friend the morning before, she had led her new—and not brilliant—inaid to Dick’s door, and had said, “I want this room swept and arranged for Bishop Maxwell exactly as we did it for Mr. Dick last week. Do vou un de rstar.d?” With wings on her feet Mrs. Spauld ing flew to the room the bishop had occupied, but at the threshold she paused—and gasped! On one of the pillows was a staring notice to this: “Please put your bed airing in the morning!” Over the mirror: “Please don’t spatter the glass! On the windotv-curtain: Please don t throw your shoes on the floor noisily!” Eyerywhere, on pic tures and wall: “Please don’t leave your coat on a chair! Hang it up.” “Please don’t leave your tooth-brush in the bath-room!” “Please turn oft the hot-water faucet!” There were at least fifteen of these placards, the “Please” underlined three or four times in each, but—hor ror of horrors!—the largest of all was this, on the inside of the door: i “If you taka.a hath,, please wash-, out l •the tuht,: It’s disgraceful mot to JVM-L' Youth’s Companion. m.-jiI h A FOUR GIRLS Restored to Health by Lydia E« Pinkb am’sVegetable C om po und« Read What They Say. LILLIAN ROSS KATHARINE CRAIG) MARIE ST0LT7MAN CLltN M. OLSON Miss Lillian Ross, 3SC East 84th Street, Now York, write*: “Lydia E. I’iukham’s Vegeta ble Compound over came irregularities, pe riodic suffering, and nervous headaches, after everything else had failed to help me, and I feel it a duty to let others know of it.” KatharineCraig,2355 Lafayette St., Denver, Col., writes: “Thanks to Lydia E. Pinkham’s Vegetable Compound I am well, after suffering for months from ner vous prostration.” Miss Marie Stcdtz man, of Laurel, la., writes: "Iwasinarun downconditionandsuf fered from suppression, indigestion, and poor circulation. Lydia E. Pinkham's Vegetable Compound made me well and strong.” Miss Ellen M. Olson, of 417 N. East St., Ke wanee, 111.,says: “Ly dia E.Pinkham’sVego table Compound cured me of backache, side ache, and established my periods, after the best local doctors had failed to help me.” FACTS FOR SICK WOMEN. For thirty years Lydia E. Pink ham’s Vegetable Compound, made from roots and herbs, nas been the standard remedy for female ills, and has positively cured thousands or women who have been troubled with displacements, inflammation, ulcera tion, fibroid tumors, irregularities, periodic pains, backache, that bear ing-down feeling, flatulency, indiges tion, dizziness, ornervous prostration. Why don’t you try it Mrs. Pinkham invites all sick women to write her for advice. She has guided thousands to health. Address, 7ill save you all that money every month. Won't it he splendid?" lint T do not won't you to do that,” I ohj i ted. "You can help enough by not buying so many hats and dresses and tilings." .\ov. Jim," she protested in a hurt tone, “it is real mean of you to talk? liko dint just as it i were extrava gant. liy, that old rag of a dress 1 have now, j have, worn for perfect .ages, and that hat—I have had only two since Christmas." ‘Three,” I corr'-cted. ‘•oh, yes, counting th;,t mu, r;iIn_ 'lav hat, hut that .lid not t thing at all.” *,ny “Remvlek Co. seemed to tblr-k I replied dryly. “At least, hill for j( sent nte a fair-sized they made a mistake “Don't be horrid, Jim.” she inter oie'' I r,overfly. “Anyway i am iutt to do What r said. \\o hn* awfully nice things to eat, too. I kti„w lo's .1 perfectly delicious thing, have—things that an ordinary""cooir* would never think of." Aly .-r heme was getting me in r,rettv 'hep water, hut I decide,t n„t tra -t, for, after all, it might do The Head of th" House good to hay,. domestic duties for a while; and vvhil»» I had misrepresented the situation to her, f was n. a th‘ amount of money I should, ,-.,r, ing my ineorne. Never the! i fet. n,lU',.. doing Iik house ork, I fed uncomfortable,' and several tit- ing tin day was on the point „r ;U|‘ in? her up rn the ’phonf-, and .:.v. ing th loveli, st iime! nd j .oil the pretty things I lmve oaht." Sir- proudly pointed out a sif faney cooking ut> nsil... ‘l.ering some Mils I ha.l I ufupt: to pay in tile ].ast f. ..i>r help l have pulled through, and v arc on our feet again. s„ ,.,a will not have to do the housework any more.” 1 he Head of tile House v.'s delight ed. “Oil, isn't that splendid}*- she cried. 1 agreed that it was. “I really am getting a little tired of cooking,” she confessed. “Besides. uf>.v 1 can get that new eoai.”—The Bohemian. V- mmm 1 -4o\)^' I ^HBURN CROSBTf c® I G°i0 MEOAlKO^

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