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,w AURjCUl^^ GETTING THE MOST OUT OF FEEDi A few daj-a ago a man said to me, "Feed is cheap and X give them plentj^ of it." In ccwnmou parlance tbie kindi ot talk may aound well enough, writed â- i correspontledt. Feed tDaQ/ be cbeapi and we may feel so generoua toward our animals as to evua be extravagant, and for no other real reason, either, than tjecauae feed is cheap. Good com-i mon aen^ie and good Judgment combined make a very desirable and oeceasary quality in the feeder that, would get the most out of his ieed. A sucessful feeder muat of necessity be an econ- omical feeder, because to reach the best results in feeding an animal, no ioore> feed should be given than will be eaten' op clean. Whennivei' the feeder feedai more than is eaten soon after it ia given, the feed i« wasted and the ani- mal is not only liable to "get off ita feed," With a sluj^giah appetite, but a wasteful habit is formed which it id hard to correct afterward. Animals are creatures of habit as well as men. 1 have ofteianoticed some taprsea when fed hay, be it ever so good or so sparingly given, that would almost always leave a little in tb« manger. But the horse thai deans up • liberal supply of provender we call a good feeder. Such a horse or other animal will lay on faU rapidly, wlula the one that "minces" and picks over its feed, practically wastes the most ot it because it does not consume enough to go machi beyomd the naturai requirements of the animal machine. The point we wamt to gain in feed- ing an animal for profit is to gat ib to consume and digest the very larg- eet quantity ot feed possible without getting the machiae out of good work- ing order. Very few menv compara- tively speaking, are really good feed- ais ; birt it ia hard to find even a few that will admowledge that they are Bot. if all animals that are intended to be fed for the market were alike, it wouid be different, but they are not, and that is wher« the trouble oomes in. if half a dozen head of borses or ateers are put into the sta^ trie and fed with a view of getting th^m ready for the market as quickly as possible, it is a rare case that du«s not find one or more off their feed aooner or later. They may, seemingly be all alike at the start, yet it not watched carefully to note each one's distinotive tiabit in feeding, part of the hay or todder will tw left and the grain feed widl be unbalanced. Tlo make it pjwiner: Lsually an animal when fed ita grain ration will leave off eating ita bay or other coarse feed, and U the grain feed ia fed soon after the coarse feed is given, the conse- quence usually is thfit when the grain ration ia rath»r heavy but little of the coarsflf provender is eaten. We have long been of t^ opinion that if the grain ration and tibie coarse ieed could be mixed so that both would have to be eaten together much better resulta would follow w^ien trying to push our Cattening animals. Feeding a liberal supply oc the grain to hurry to the fin>- iahing point, ia too much like a man trying to add to his own weight by sating a strong meat diet, hoping that his di^eative powers will be equal to the task ol keeping it going all right Indefinitely. The result of such a course would be disastrous to the man, and the same principle will apply to animals as well. A cuuHiarativeJy mui.-b larger amount of oonoeujtratedor rich food can be eaten by man or beaat and digested properly if mixed or diluted witib some more bulky or leas oouoeutrated substance. Our experience is feeding horses for the market has taught us that it ia the easiest thing in the world to waste feed and accouipli&b practically noth- ing toward the desired end. or at least, make sui-h slow ^in as to amoumt to practically uoth^ing. < Not long ago we adopted a plan in iewling iiiir borses that so far is veryt satisfactory. Having occasion to make none changes in our stables, putting in new stadia and otheir improvements, we conoluded 'we would make our man- gers tightâ€" so oloee that we could, if nefeesary, feed ground feed in them without waste. We have a horse that it is impoasibla to get to eat enoughi •olid or ungroand feed to make the headway in fattening that he should. About the time we made the change in our stables, we bought a mill intending to grind all our fetd in the future. Hav- ing in mind the idea that dilution is ne~ oeesary in concentrated feed, like corn and other grains, we commenced by putting a small forkful of some choice! clover hay into the close manger, and Instead of our usual way, and that of moat other feeders, we dampened the hay and scattered the feed over it. We have been feeding all our horse* in this way for some time. The one mentioned above has not failed once to almost entirely dean up the ration given him. They all ea.t better, and more of it, and are always ready tor the next feed. If 1 wexe to feed cattle I w^ould try very hard to have a good warm sta- ble, tight manckgers, and either grind the tewl or bo manage it that the ani- mals would eat the grain and coarser rirta together as nearly as possible., am sure it would pay well in making the supply of feed, even though it bei cheap, go farther. A greater number ber could be fed with the same amount of feed, to start with, and every feed- er's good judgment ought to tell him/ 'With leas detriment to the animal machinery from first to last. Th« quicker the animal is finished for the market, the ch««per it can be done ; and it cheaper, then more ia gotten «ttt of a given quantity of feed. The fircA thing to do with flocks that are k<ipt on fiirma rather than on ranches, is to aepajrate the flodc into a number of small onea,. eacb com- posed of one kind, and liaving a regard to sex, age and general condition. Tihia weak Onea should not be placed witlx the Btrong. The wether or stock flock aihould be in one flock, tike breed-' OTILIZINO THE PIECEa This problem oX matting use of "left- overs" is one of interest to the economi- cal housekeepers, and in oirder Go always haw appetizing foods placed before her family she must necessarily learn all ing ewea in another and the lambs in ' the new and successful methods of pre- another, if the best results are to be ' paring suoh foods which .are to make a average-sized pudding add two egga, a bit of butler, salt and a little sugar. If raisins and ourrants are Uked add a cupful of them carefully picked and A RONNIMO SORE SINBEBBD IT OSK- i LifiORING MAM'S LEG. cleaned. The little seedleds Suliana raisiios are tine best as they are no trouble to clean. Pour this mixture in- to a well-buitered pudding dish and baJoe in a moderate oven. Serve witik a butter or cream sauce flavored with wine, brandy, or any flavoring extract. In some houses stale caike accumulaiea LESS.' HE COOLDirT WOBK TILL HE HAD IT CUBED BY KOOT- WAY WHICH CONTAINS THE NEW INGRE- DIENT. It ^o«9 without nying that th« averaM secured. The ewe flock will need a little heat- ing grain in feed and plenty of exercise. The best piace we have found for it ia on a blue graas pa^ure, the more grasa the better, and they ahouid be com- pelled to range over the field every dajn except on tiie occasion^ bad days. They should have a feed of oats night and morning, and ttus racks should be filled wiith clover hay. Tjhe feed tor the flock of stock sheep* and fer the lamb flock need not vary greatly except that tbe wethers should have more of it, and the lambs should have more of a different kind, with ample time to eat. Oats, shelled com and hrpji make an exceilent feed for Uuuhs. It clover hay ia not at hand, any mixed hay will answer, or dry oata straw may be used. Weed hay ahouid only be used as a last resort. It some- times becocnes necessary to mow a meado'w 'where there is a poor stand and a large growth of weeds. Sheep will eat moat of them and can get along on them. When Itiie yeoAiIng time oomea for the ewe floc& they should be watched closely in meado|w or paature, and if tbey cannot have this care they aiiould be kept in a lot where they caji have second appearance on the table. \ One becomes tired of cold roosts or of simple hashes, which may do very well once in a while, but if resorted to frequent- ly are not appreciated. Tike fata skim- med from roasts should be. put into a clean jar and can be used for shorten- ing unless flavored loo strongly of the meat, as is likely to be the case in mux- ton fat; yet if mixed with half butter the flavor will scarcely be. discernable. Such fats are tike best for frying frit- ters, croquettes and the like. What- ever grease in which fish has been fried moist be thrown away as it will ruin the flavor of anything dnoo which it may be mixed. The meat and the gravy should not be mixed togetiier at the end of ihe meal but left in separata disihes. it looks much neater and besides the meat is nicer to handle when it is to be used again. It is a good plan to have other seasonings except merely salt and pepper in fixing over meats as the seeaoning is a great point. Cel- ery aoilt imparts a delicious flavor, and so do the many herbs which most rapidly and the housekeeper batea to working maa finds it liifGcult to ply filk throw it away and yet does not know : lally avocation without the aid of a pair how tp utilize it Here is one way : j a*- good sound legs. To have either of liia Crumble the caika up fine (one or more : tower extrera.ties incapacitated by disease kinds will do). Beat it well with some ^ ;, ^ ^^lous matter. Itrooan* iDability t4i m.Lk, an egg, » level teaspoonful of : j^ fo, himself and thos. depending on ^'^•J^^^xtSrVlTt'^ici' l^lJ^ic' Iâ„¢ ^- -PPO".- which .."added'th. into Tshailow bating tin, and bake â- **•"»". »"«*. •"ffe""'? I»th mental and brown. Make a sauce as follows:? To a cup of cream or rich oiUc add a tabtespoonful of butter, two ot sugar, two of grated unsweetened diocolate, and a very little comataroh moistened with some cold miUt; or water. Cara access to a warm barn. As fast aa ! housewives cultivate in their vegetable they yean they ahouid be put into what gardens, such aa sage, thyme, parsley, might be called the nursery flock, and fed for all that milk and lamba ara wortht Feed for milk. This will maku different dill and marjoram. Tomato or mush- room catsup, too, is often used for flav- oring and is tisualiy liked. Meals and soups should ikot be highly seasoned and just a liny bit of herb or a da^h of flavoring powders is generaUy suffid- ent. Cold ooofced beef, pork, mutton, fowl or fiah left over from previous meals may be utilized and made up in- to appetizing diabes which would nev- er give a hint of a former appearance. A nice way to utilize cold meats which can be thinly alicad as ;to dip the slices In egg, roll in oota. meal or fine, crisp bread crumbs and fry in tike gravy left over with the addition o£ some fat, eithier butter or drippinga. Thia served with mashed poiatuee is very good. Delicious meat pies or dumplings may also be made of cold meats. Make a rich biscuit dough and roll out half an inch thick into a pie tin. Spread the lup with melted butter and place another layer of the dough on it. ijake in a hot oven. Have the meat chopped and put it into a stewpan with the gravy left or with enough mllik to moisten it. Seaaon aa desired and thicken with a little flour. When ihe biacuit is baked split it and spread the tkot mixture be- tween and serve hrul. Another way ia to roll out the rich dough or crust ihin, and cut into small pieces. Spread a spoonful of the meat mixture in ttie center of each piece, fold tip and pinch the edges of the crust together and steam or bake for from twenty to thirty minutes, tf there is any gravy left put it in a stewpan with enougU nulk to make a desired quantity. Season with buller, salt and pepper and thicken with a very little Hour phjraical he is called iipoa in comequence to endure. 9 Mr. John Dawson, a respectable laborar living at 77 Jones St., H^uuilton, Ont., states under oath that about seven year* ago an inflammation appearad upon hia ahouid be taiten that this does not i knee, which continued to grow wone unM scorch and it should not be too think, about three years ago when it got 10 bad Cut the pudding in stripe or squares | h« was unable to work. He tried oIntmMita and serve with the sauce. Sour cream makes the moat delicious com cake, ginger bread and cookiea by beating a teaspoonful of saleratius into a cup of the cream, and then ot course using no baking powder. There need be but little waste in a house where the little things are taken care of. and if all housewives would only try what others hava tried and succeeded with, ihey could with the same allowance set much better tables and afford a few of the liixuries be- sides. RECIPES. Pound Cake of a Generation Ago. â€" Cream together a pound of sugar and three-quarters al pound of butter. Add the yolks of eight eggs beaten light, then a wineglassful of brandy flavored with a few drops of rosewaier and a pound of flour several times sift- ed. Stir vigorously, then put in care- fully the whiles of the eight eggs whipped stiff. a^ke for ou» whole hour. Hashed Browned Patatoes.â€" ?are three large-sized potatoes and out in dice. Put a tablespoonful ot butter in- to a frying-pan, set over the fire to melt, add a tablespoonful of flour, mix until smooth, ihin with half a pint of mil&, stir until boiling; season with salt and pepper. Put a layer of this aauoe in the bottom of a baking-dish, then a layer ot the chopped puiaioe:!, sprinkle with salt, pepper, parsley and minoed oniona, put in another layer of the sauce and potatoes. When the dish is full, cover the top with grated bread and bake until brown. For Breakfaat.â€" For an appetizing breakfast reliab, warm two cupfuia of milk, season with half a teaspoonful of salt, a little pepper and butter. Split fine Boston crackers, as many as de- sired. Pour the milk over them and let them soa^. When the milk is all another flock with a little feeding. We have room for three flocks, and when more than that is necessary, we combine the two atock flocks or sell off one of thetn. Sadt and water are just as easentiai in the winter time as in the summer. The sheep that have been properly wintered will not five much trouble in the spring, and his is the critical time with she^. Ewes that are to lamb ahouid have exercise and but little excitement. The shepherd should have among them alowly when neceetakry and avoid chas- ing o£ frightening thrau. THE PEOPLE'S BUSINESS. Poultry keeping and poultry raising belong to the people. It cadnot be cornered. R ia too afa(y for capital to decoy it. It thrives on poverty, and the dooryard of the poor ia the place where it pays the beat dividend. No busineaa it more aoattered tham the pouitry buaineaa. The wealthy may have their bens in the back yard at the city reeidence, or the barn yard of the country aummer retreat but they are offset by the bene ot the negro in hie cabin at the rear of the plantatiout or the bright and active hens of the sturdy settler oif the tar west. No man's poultry business can be put ajiead of his personal experience, no ihatter how much money be may have, or how much he may put into it. The inexperienced person, who thinks that he can take 15,000 and invest it in a „^^^ , ^^^^ Utile ti.ur. This can be poultry plant and make it pay, will fail poured around the dumplings or served if he tries it. On the other band there ! in a separate dish as aesired. are hundreds of experiented poultry- I . -^'l kinds of meat, and also fiah, may _ _ . 4 , .u â-º _ u â- . 1 "* chopped fine, seodoned as desired, men who can take that mmh capital. U,xed with an egg lor every two cup- , - , , ., . ^ or half of it, and make a good livii^ tuls of meat and a little miln and crisp "r^'kers and are far-tamed out of poultry. We say an experienced f'M *i^'^ ^f^^ ^^f '"'^'â- "^» "^^ , Sold bv W°e' Richardson, man can, could do so, because that I '=''*" ** '"^^^'^ "^" '^* '"" '"^^^'' """^ i ' ' i^^^-^son. and various remedies, but the sore con* tinued discharging and the pains la hia back were very severe. Last winter ha ::oramenced taking Ryckman's Kootaaay Cure and in a comparatively ihoft tioM tba sore healed up, the pain disappearad froia his back ana be was able to resume his work.£ He thinks there's nothing can beat Kootenay, and he's right The whole secret of the cure Has ia (ba thorough blood cleansing propertias of the '' new Ingredient, ' which is the aaaeniial dement of Kootenay. It goes right through the system and eradicates all humors from the blocd sod in consequence there is a rapid replacing of diseased or decaying tissue by a Healthy healing process. Doa't be cajoled IntiS taking any substitute for Ryckmao't Koot> enay Cure.» If your druggist does not keep it, send $1.50 for a bottle to the Ryclb' man Medicine Co., Hamilton, Oat. Chart book sent free to any address. One bottle lasts over a month. TWO MONTHS TO LITE. THAT WAS WHAT A DOCTOR TOLD MR. DAVID MOORE. The Remarkable Experience at One Who Was an Invalid Fork Yearsâ€" Six Doctors Treated Him Withuut Bene- Fitâ€" He Owes His Renewed Health ba FoUowiag a Friend's Advice, From the Ottawa Journal. Mr. David Moore is a well known and much esteemed farmer living in tba county of Carleton, sums six imles from the village of Richmond. Mr. Moora has been an invalid for some years, and physicians failed to agree as 10 bis ail- Not only this but their treat- ment meut failed to restore him to health. .. Hi. Moore gives the foUowiqg account soaked in, lay the crackers' crust "down lo' ^^ iilness and eventual re- in a deep baking-dish. Put a small ' »'°'^"*"» <•" health. He says;â€" "Mj piece of butter and a pinch- of salt on : ^"t sickness came on me when I was each; then lay in the rest of the crack- ^ years of age. Prior to thai I had ers, seasoning In the samo way. Beat always been a strung healthy man. I two egg% mixing with two more cups 1 i>^ » bad cough and was grow imf weak of mi.lk, and pour over the crackers; ' """i m *«"! beaub generally. I went baike In a quick oves twenty) minulea to North Gbwer to couaujil a doctor, who after examining m« said, Mx. Moore 1 am very sorry to tell you that your caae is very serious, su much so thai I doubt if you can Uva two months. He said my trouble wii0 a combmaiiua of asibma and broucbais, and ha gavo me some medicine and some leaves to is there Nausea f Ls there Coostipa- smoke which he said might relieve me. tion f Is the Tongue Coat«dt Are \i tooJt neiitler because I felt sure 1 had Tou Light Headed* Do You Have Sick Headaches ( LI'FES A BURDEN If the Stomach is Not Right. Any and all oif These Denote Stomaob and Liver Diaorder. Dr. Agnew'a Liver Pills act quickly and will cure moat stubborn and chron- ic cases. No unpleasantness No grip- | ooudiiion to drop dead a.i any moment, ing. These little pills are mtle wonder neither trouble be :>aid, :uid thai he did not understand my case. Two days lat- er 1 weut to Ottawa and consulted ona of the m«)St promiae>nt physicians there. He gave a thorough examinauon and pronounced my aiimenl heart trouble, and said I was liable in my present , fried in bot fat. Another way to use much money would enable bim to fix 1 mutton is to chop it fine and add to up so aa to justify him in putting in 'every pint of chopped meat a half cup- all his time in the work before him. In | ^ of bread crumbs, one egg with (lep- other words, he could, by the use of P^i' ^uid salt. Form into balls and ilrop the capital named, make good living wages out of it, in keeping hens and raising cbickena. He could do so with couimon stock, by simply selling eggs, and raising chickens for the market. But he would do Ix^tier. and make more carefully into a kettle of boiling, wai er. Remove the kettle to the back of the siove where the conlenis cannot boil and after five minutes lift the balls out. Moke a cream sauce and pour over them. Very good pies can money by utilizing ihuroughbriMls to , ''^ made of chicken or turkey left over some extent in bis business. from a previous meat. A rich pie crust He should rai.se half-breeds for the | *i'""-<i be made and put' into a deep market, and grade up his laving stock ' P'8 Hn. The fowl sbculd be cut up m- by raising half-breed pullets of the lay- ; i** small pieces and mixed with whatev- ing Blrai'uis. Then, if he sbouid tuive | *â- " gravy there is or cream and seas- bad any previoiw experience aj» a poul- | on**! A very Utile flour may be dusLed over it. Tne lop crust may iheu be put on wiih two or three iu- cisiuus made in the middle. V eal and pork may also be utilized in this man- ner try fancier, and add to his plant a pen of strictly first-class pure-bred fowls, and raise some birds of tbeal quality, that he could sell for $1 and up, be would add another source of profit to his busineas. TSie inexperienced man, however, ahouid go slow. He could not run a large poultry business aud make it pay. No, not to save bim. The success of the poultry keeper is gauged by his . . - , • , ' ••â- 'â- â€¢Â» ..-â€".." .« •.,' ^.^,.„^ experience, and by his keeping strictly 'o* ^^^ rice with a pint or more of milk, ( say I "«as far from being within the limits of that which he » P'"<* "'.^i '• °"*' "' sygar, an egg ! of the fact. I decided to Dr. Agnew's Catarrhal Powder, and ,,,..,.. . , . I have been wonderfully helped. I can Cold boiled rice may be served .igain | recommend it very highly to all suf- m several ways. To a cupful of ihe j ferers from Catarrh." And here is cooked rice add oue egg, a dash of sail another:â€" Mr. B. L. Egan. EasUin, and pepper and some chopped meat or [ Pa.. says: "When I read that Dr. fowl, vcorm into caJtes ana fry in hot ] Agnew's Catarrhal Powder would re- fai. Another way is to mix a cupful 1 li^ve Catarrh in 10 minutes, 1 must I decided to retuaia m the city Cor soma time and undergo tkis treatment. - Ua wrote a few lines on a piece of paper giving my name and p. ace of resid- ence and trouble, to carry in my pook- et in case I should dia suddenly. I did not seem to be gelling any beiler under the ireaimeut and tinaily left the city determined to cuiisuil a doctor nearer home. L was again examined and tha idea that 1 had heart disease was scout- ed, the doctor saying there was many a mau following the plow whose heart was lu a worse shape than mine. I r«- maiued under the trealmeni of this doctor for a long time, but got no bet- tari Then my case was made worse by an attack of la grippe, which left behind it a terrible pain in my neck and shoulders. This t>ecame so severe , that I could not raise luy ', head from my pillow without putting . my hand to il and lifting it up. 1 doc- Fred Lawrie. of TraU Creek. B. C. ' «'-°"'^ °" "^"' ^ "•?" -"">'â- Â« "V eixih writes: "I have used two* bottles of 40 in CASTE. I Big Calf (vainly)â€" Get out of my way or ill step on you. You're nobody. Barnyard Fo<wl (h.-iugbtily)â€" If you I could bear folks gruiuble when tney I find veal in chicken salad you'd change I your tune. RIGHT FROM THE MINES. Family Ties may be Broken in the Grand Rush for Gold, but What's Wealth Without Healthâ€" Dr. .Ag- new's Catarrhal Powder is a Won- derful Oure â€" It Never Fails to Re- lieve in Ten Minutes. doctor, and instead of gelling better was gelling worse. The last doctor I had advised me to wait until the heat of summer was over wheu be would blister me for ibe pains in my neck and shoulders, which he felt sure would relieve il. 1 was ou my way to Rich- . moud to undergo this bllslering when ' ' "- '-â- â€¢ • \rgue. of North Gower, I met Mr. Geo. knows. Th»n, (et him enlarge gra- dually and carefully. There U no money in a large plaut for the person that has not run a small oue successfully, and learm^d the details of the business thoroughly. convinced ' who told me of the wonderful cure Dr. try it. I ' Williams' Pink Pills bad wrought in and enough flour to make a batter, i purchased a bottle. A single puff : him, and advised me strongly to try Ibis makes delicious griddle cakes. .\ of the powder through the blower af- i them. 1 went on to Richmond, but in- CHEKRYS TROUBLES. SHEKP IN ^VaNTER. Something more is required for tb« managemenit of a flook during the win- ter time than protection from wolves and doga tl»t are aJways on the look-* out for a meal composed of good mut- tQO, say* \ writer in ezobange. Were of the Heartâ€" Human Skill was Almost Defeated when Dr. Agnew's Cure for the Heart Fell Into the Breach, and in a few Minutes After One Dose He Found Great Relief, and Five Bottles Made a Bad Heart a Good One. Wm. Cherry, of Owen Sound, Ont,, writes: "For the past two years I have been greatly troubled with weakness of the heart and faintina spells. I tried several remedies, and consulted best physicians without any apparent relief. I noticed teslimoniaUi of great cures made by Dr. Agnew'a Cure fof the Heart. I procured a bot- tle, and th» first dose gave me great relief. The first bottle did wonders for me. After using five Iwttles there are non« of the symptoms ramaining whatever. I think it a great boon to mankind." «old br W. 9. RialMrdaon. nice litiK' rice pudding may be made as obove, omitliug the flour and using two eggs instead of one. For a change this mixture may be baked in gem pans, and comes out in dainty little cakes. Boiled, baked or mashed potato can be "made over" in several ways which are very appetizing. Cold boiled pota- toes can be used for potato salad if mashed or sliced. Tbey may also be cut up Into cubes and slewed in cream or milk, and seasoned with butler and salt, being thickened with a little flour. Baiked or miisbed polato may be mixed with an egg, a bit of buiier, a Finch of sail and rolled into coikes and ried in plenty of fat. Sweet potatoes may be utilized in this fway also. An- other way to use cold potatoes prepar- ed in ajiy form \si to grate or mash them, srosun with salt and add a lit- tle butter and cream. The mixture sbouid be briskly beaten and then put into a baking disdi and brofwued in the oven. This is a nice way â€" ome which the children like especially well. Bread puddings, as a rule, are not relished, but oecasianally when nice- ly made they are good. Of course only wheat bread can be used. Place the stale bread in a dish and pour some bot mllik over it. When sufficienlly aoift beat the mlxtura smooth. For an forded instantaneous relief." kioid by W. E. Kichoiusuo. XOT ATHLETIC, He told a giarl to her he'd flyi â-  Her tart reply was great; She said he'd be a too) tt, try. When be couldn't even skate. 35 i siead of going to the doctor's 1 bought began using ihem. Before I bad Tiu- ished my second box there was no room to doubt thai tbey were helping me. I kept on taking the Pink Pills, and my malady, which the doctors had fail- ed to successfully diagnose, was rap- idly leaving me. The pain also left my neck and shoulders, and after a cou- ple of months treatment I liecame strong and healthy. I am now in my 77th year and thatik God thai I am able 10 go about with a feeling of good health. I still couliuue taking the lis occasionally, feeling sure that SKIN ERUPTIONS CURED FOR CENTSâ€" RELIEF IN A DAY. Eczema, tetter, salt rheum, barber's , itchrâ€" all itching and burning skin dis- j pi eases vanish where Dr. .Vguew's Oint- ( 10 . . _ ment is used. It relieves in a day and ; excellent touic. After the failure of so cures quickly. No cas eof piles which { much medical Ireatiueut 1 feel suretbat an application will not comfort in a . nothing else than Pink Pills could hava few minutes. If you have used high- ] rastored me to my present condition." priced ointments without benefit, try 1 Dr. Williams' Pink Pills create new Dr. Agnew's Ointment at 35 centa 1 blood, build up the u*rves. and thiw and be cured, j drive disease from the system. In hm»- Sold by W. E. Richardson* I dreds of cases they have cured after __ s' 4 I I all other medicine^ hail tailed, thus ea- A COMIC AFFAIR ' tablishing the claim that they are a marvel among the triumphs of modem Did you ge4 a valentine this year. Miss Blderlyf Y'es I did I she snapped, and now I'm just lying low to see it I can't find ou* who sent it. Then she gave her hair an e.xtra twist that brought one ,„ ear nearly to the crowml of her head, ' Irade mark aroundtha b««. medical science. The genuine Pink PilU are sold only inboje-'*, hearing th« full trade mark, '* Dr. Williams^ink Pills tor Pale People.' Protect your- self from imposition by refusing any pill that does not bear the registere4