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Chatham semi-weekly courier. (Chatham, Col[umbia] Co[unty], N.Y.) 1903-1907, October 25, 1905, Image 7

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M^ProceduwythpJonflewJBnBd, County' n^WCWnnMX'CotiiSty.herebT appoint* jhoeowit3r6oi »TtoI »»Idoonnty In and loi ihe^Mir l&Jranduntilotherwise appointed F;8eoond.HQri3»y o t January,, 10 a. m., *t fSeobnd'Monday ol February. 10 a. m.. •> Court House. * Second Monday of March, 3 p. m.. a t Coon long*'. \ CB*opn41toiia»yof t A.prU,10a.m.,at Court gB*e6u'd«on4»y*iMay.,10». m., a t Court '^Sesowtltofiday ot Iune,4,p, m-, at Court t»»e<wid Monday In 8ept*m¥«r, 16 a. m. a t Jr») Hondar.oIflotOB*T»10». a., at Court Eseoontf Woodsy otNoTsmber, 10 a. -m., at tBeoond Monday ot December, 3 p. m., at Ipurt House, . ... Ek.irUHury'wlIl b«_drajmjind_«ummoned fc atttfld at ta«\t«nu«*ppoiat«ol t o be -held ithe'ieopud'Monday*olMaroa. June and Bg-'yiW'? lllch *n»->Pp61nted tol P*lS»»W andjUuSiot toot. Wugrand lory frill be drawn and summoned {attend theterm appointed for the 'second nday'ln,3«ne. So grand.Jury or trial Will be drawn or tummonad to attend or the other termi hereby appointed [designated. • ^ Bt «d.J5hatliam. K. T„ January S, uot, f.&AJJFORD Wi SMITH. County Judge ot Columbia County. mTKOH 1 NKW-yOBKr > .0M >JfUIACdUNTYOl.»K.'f OFFIOB. ) PATRICK OANAVAN, Clerk ot the ity of Columbia, and also Clerk ot the eme and County Court•, being Court* •oord held therein i do hereby certify 1 1-have compared the foregoing Copy •rwlth the original; thereof filed and (red In this office, and that the tame l i a •and'oorreot transorlpt ot inch original •r and ot the whole thereof, finTestimony WhereoIJhave hereunto set my hand and affixed the sea' .8.] ot the'said Courts an d Connty this tad day ot January, A.D. 1901 PATRICK C AH A VAN, Clerk •raaa afOamrt Tmr ITa.t»raIlsjtt1>». •fa Term of the Columbia County Court JL at the Chambers ot th e Vonnty Judge le Village of Chatham, New York on the d day ot January, 1803. ..ot: SAHFOBD W. SMITH, County Judge. COUNT* COURT, COLOMBIA COOHTY. (•.the matter of fixing stated li for Final Action In the •ty Court of Columbia County, (.-.Final Application of Aliens •admitted to become Cltlxent i United States. Tursnanoe of the provisions of Seotlon I epter M7 ot the Laws of 1806, entitled Plot concerning naturalization and ra­ ting the procedure i n cases ot naturali In courts of this state.\ )B8K»,thanhe following rule be and ame Is hereby adopted; I following stated days are hereby kfor taking final action in the Oolum- osnty Court upon final applications of i to be admitted to beoome citizens of Inlted States, until otherwise ordered. Ke 'oond Monday of each month, ex- ke months ot July, August and Oo- f the last Saturday of July and the first ay of October. All sessions ot the tor hearing suoh applications will be |t the Court House and will begin at 'slock In the forenoon, exoept that on oond Monday* of-March. June and De­ ter, the sessions will begin at two jik In the afternoon.' ffiANFORD W.SMITH, County Judge of Columbia County BTATE OF NBW YQRK, I „, . DLOKBU COTTNTT CUtBX'S Omoi. f \ fcATRIOK OANAVAN, Clerk of Colum Bounty, and also Clerk ot the Supreme County Courts, being Courts of Seoora I,therein, do hereby certify that I hare tared the foregoing C >py Order with the •nal thereof filed and entered In this Ja, and tbat the same is a true an d cor i transorlpt of suoh original order and of whole thereof. ' I n Testimony, whereof I have hereunto set my hand and affixed the sea) of the said Courts and County . 8.] this tad day of January .A.D.JS0J PATRIQKCAHAVAN.Clerk KWe promptly obtain V 8. and F6 model, ateccti or 11 oto cHuTcntlonfori tentnbillty. eport .m if to Secure nfa «->d pstentnblllty. For frei TRADE-MARKS For free book Writ*' to ASKOWI. w JtTto U. S. PatentQffic* WASHINGTON D.G. wmm NEEDED J, to aU'the new 'positlonB created ,by ( aa&Tetetmph companies. We want > mm/t and LAOtKtvt good habits,to irk Telegraphy |hd R. R. Accounting. i&h 75 per cent, of the 6per*tore and putsJn America^ O or W xechoo] tare ^ t eid LuuTg-Tclegrlph Hchools IN BRLD. •sUMlsoodjfarears and on-, r all ieadlnr Railway Officials, ~ ate a fSNTBond to every student to n or W a position paylog from MO onth la'states east of the Rocky j,orfromV|7B to $100 a month in tut the Roeklei, IMMEDIATELY lADtTATlON. • can enia^at any tune. No v«c«- XtoU particulars regaidlnir any -ef • write direct t o our oxecutlro office sti, Ohio, ' Catalogue free. Mom: Sckoil et Ttitfraniy. ^Ohlo: ^ > >\••- Buffalo, N Y. -•, LaCrosce, Wis. IfTex;- ^ ...^^J<an,\FTanclsco,-Cal. : National ings fmTY OF-ALBANY. 7Q-p, State St. - Are Helped THEIR HEALTH RESTORED Happiness of ThoosBitds of Homn Dnt to Lyd/a E. Plnkham's Vigttable Cta- pound and Mrs. Plnkban's Advice. A devoted mother seems t o listen to every call of duty excepting- the su ­ preme one that tells her to guard her health, and before she realises it some derangement o f the female organs has manifested itself, and nervousness and Irritability take the place of happl- nes» and amiability. Tired, nerrona and irritable, the mother l a unfit to care for her chil­ dren, andhercondition rains the child's disposition and reaots upon herself. The mother should not be blamed, as she no doubt is suffering' vdth back­ ache, headache, bearing-down pains or displacement, making life a burden. Lydia E. Plnkham's Vegetable Com­ pound is the unfailing cure fo r this condition. It strengthens the female organs and permanently cures all dis­ placements and irregularities. Such, testimony as the following should convince women\ o f Its value: Dear Mrs. Finkbam : \ I want t o tall you how much good Lydia B. Plnkham's Vegetable Compound has done me. I suffered for eight years with ovarian troubles. i was nervous, tired and ir, ritable, and-it did not seem as though I could stand i t any longer .as I bod five children to care for.. Lydia. E . Plnkham's Vegetable Compound was roco mm ended and it has en. Hrely cured me. I cannot thank you enough forjour letterpf advice and for what Lydia dons Himrod Btreet, Brooklyn, N. T.\ Mrs. Pinkham advises sick women free. Address, Lynn, Mass. E. Plnkham's Vegetable Compound has i for me.—Mrs. Ph. Hoffman, 100 Hir Highe in Price But HOODS Dull Dog \Boots have a \ reason}. Ask lor HOOD'S Duke\ Short, HOOD ROBBERS \ VBOSTON /' N9TMADE BY A TRUST //ryvu otNAfor GET jpsse/ttrm- AFTERMOON TEA-CAKES. T>ainties to Serve for a Five O'clock and Which Come In Very Well for Dessert. Woman's World THE SLEEPING ROOM. Quiet Tones Should Be Employed In the Walls and as Little Fur­ niture as Possible. A sleeping room if possible should be maintained as a sleeping room and 'not converted into a den or sitting (room o x parlor, and in choosing it a (furnishings the thought should be rather one of lasting beauties than selections made i n consideration of color or fabric. The color and design of each part fends a hand in securing the quiet and L£fiEflSA_ -that should distinguish—the| •room used fo r sleeplng-and retirement. The general tone or the room should be settled and then al l things conform to that. | The size and length of each room should be settled and then all things conform to that The size and length of each room must b e considered for the best use o t color. Certain colors produce certain effects. Yellow an d re d lighten and warm a dark or bare room. Floods o f sunshine can be tempered and the at­ mosphere cooled b y the light tints o t green, blue or gray. If the woodwork and furniture ca n al l be in harmony, white is satisfactory for a sleeping room. Any color, however, must b e dealt with carefully .Too much color robs a sleeping room of it s motive to pro­ duce a subdued atmosphere with a sense of space an d complete freedom from crowded effects. Even the paper o n the walls should not convey an atmosphere of crowded designs. A wall covering that shows broad, plain masses of delicate tint or uulet color, relieved with a delicate pattern, i s fa r preferable. Of course, polished floors and small rugs are the thing for sleeping rooms. These admit of daily cleaning without undue labor. Do not have too many \pieces of fur­ niture or too large ones in the room. T his must b e regulated b y the capacity^ of the room. wW\h must not be over­ crowded, even a t the price of banish­ ing some fine piece of furniture. In fact, the true way of decorating a Bleeping room la t o place therein only that which Is necessary. There Is an ondlpss variety o f pret­ ty muslins and cretonnes and * chintz tbat may be used for draneries and hold the advantage over other mate­ rials in that they may b e cleaned with -joap and water Accessaries that ar e likely to catch And retain dnst an d impurities should be exiled and upholstered pieces could be put away with impunity Closet doors and doors between adjoining rooms may well be replaced with pret­ ty, fresh chintz curtains.—Chicago Tribune. Almond Sand Cakes.—Cream 1% cup- fuls of butter; cream in i% cupfuls of sugar, one whole egg and two yolks; add one teaspoonful of cinnamon and four cupfuls of sifted flour; beat thoroughly, roll out very thin on a marble slab, cut in hearts or diamonds-, brush over with two egg whites beaten slightly. Havetf*cooked one-quarter pound of almonds blanched «nd split in two; put one of these halves, in each corner, brush again with white of egg, .sprinkle the center with granulated BUgar, then with pow­ dered cinnamon and bake in a quick oven. There should be 1 2 dozen cakes. %hen cold pack in a tin box. When needed crisp in a hot oven one minute. These can be kept for weeks. Chocolate Chips.—Cream thoroughly one-half cupful of butter, one cupful of sugar and two eggs; add tour ta - bleBpoonfuts of melted chocolate, on e teaspoonful of vanilla and flour enough -to make* soft batter—about on e cup­ ful; pour in narrow greased pans a -ialf-inoh-or less in depth, bake quick- ly, -brush with egg white, cu t Into strips while hot'and t serve cold. Saltinea covered with melted sweet chocolate in/which a bit of butter ha*i Bv ^Sbt, the apples,T »m . : be dried, and been niixed wia -be found excellent to', l0 °* *• 1,108 *»* ••*POt»ted apples. DRIED CORN AND APPLES. Heat Corn in Oven Before Placing Out In Sun fo r the Final Dry­ ing Process. People aay my dried corn looks and tastes as well as the evaporated prod uct This Is th e way I do It : In the first place I have some home-made driers about three-quarters of a yard square, with bright ti n bottoms. Late In the evening I gather as much tender, Juicy sweet corn as I think wilt fill the driers. Early next morning I remove the husk and silk and-n.Ji asharp knife cut the corn from the cob. If the grains are large, I aim t o cu t them about In two the first stroke, and the next sever-: •them from tne cob entirely. By doing this the grains will not be so large and will dry quicker. Put a cloth in the bot­ tom of a dripping pan and spread the sliced corn oh i t one inch deep, then se t the pan in a moderate oven until the corn is well heated, but not the least bi t Stir up the corn several umes while heating. I n the meantime hav the driers set i n the sun to get hot. D o not try to dry corn only on a bright, hot day. After heating the corn, remove from the oven and spread thinly on the driers, and keep the driers where the sun will shine on them all day. At night the corn will b e nicely dried and will need no more sunshine. Always ge t it but early i n the morning. To cook dried corn, wash and put i t to soak for-several Sours. Cook in the same water in which it was soaked, sea­ son with batter or cream, salt and pep­ per, and' add . a \ipoonful of flour rubbed smooth. In some milk. Nice for a change from canned corn. To dry apples, pare them nicely and cut into very' thin-slices, not pieces spread very thinly on' the -driers, and keep driers i n the. hot sunshine all day ,ooo;< •serve -airaft 'embbn tea. Several pretty effects may be ',obtained b y placing strips-of^cMdled'brange peel (orange •straws}^ ;candied citron* sugared vio- 'leta.^r\\ro's« leaves; Ion/ tie cbocolat* wblie'itysi-hot,, T •4 .T^'jPr»i?P&f^cald^^tjje^pot'thorough- iTi Put s iiv .>YbuB ^-tMiB <>b^n£teIs ;of tea. Wjar-aaj^*^ ^^C^aUr'lwtUBI water ^'st^nvevminutesj, put on cup ;fnlj of; sugar-Jn an enJa^led saucepan, '*i&{^;;fewfro^^^^ Air them frequently'after taking from .driers. Any kind of, fruit may be dried ;much nicer by using'^iers^Vith\ tin < bottoms-4?arm. ana\~Hoi»fcls#<ft .. - - -^?hh»rk To remove-the ;b~doribf:'enio«ig^aft« bJt £3lra'is hrater byjuoldlng it .unde4\theVj^iauil hetUng.tbaVWater run;^ver«i^lSTfieif •'•oOifisESi js^nfufokbakingi; £1ot «^T;Tj!ry :;s,Uff.^^ SOME APPLE RECIPES. Fried Apples Make a Splendid XteU&b. for -Dinner—Some Good Fruit Desserts. The fresh aulumn crop of apples is now Just beginning to enter the mar­ ket, and we give a few good, nutritious and inexpensive ways of serving them cooked. . For Fried Apples.—Core and peel several large, tart apples; cut slices right across the apples, making rings about a quarter of an inch thick; drop into cold water fo r a fe w min­ utes, then dry and dip them in sugar and fr y quickly in hot butter. Some prefer not to peel the apples, claim­ ing that they are better flavored un - peeled. APPhi Tarrf9^H3oie ^d _j!axfl. ^B^^e^ac ^^r^'t^To ^BK fully ripe apples; set these in a pud­ ding dish; fill the hollow of each ap­ ple with fine white sugar and stick into each three cloves. Sprinkle around the fruit six tablespoonfuls of large pearl tapioca; squeeze a little lemon juice oa each apple, and pour two cupfuls of cold water very gently into the dish. This should be cooked very slowly fo r an hour an d a half, when the tapioca will have formed a delicate jelly al l about th e apples; serve lukewarm, not hot, with cream, and It will b e fnnnd perfectly whole­ some fo r invalids as well as well peo­ ple. Apple Snow —Dissolve half a box o f gelatine In a cup of cold water; pass three heaping cupfuls of stewed ap­ ples through a sieve, sweeten and flavor with lemon Juice an d cinnamon and mix with the Jelly. Whip a pint of sweet, rich cream and stir lightly into a fruit Heap this into a glass disb and set H i n the refrigerator until ready t o serve. Apple Turnovers.—Serve one to each guest. Make a very rich, \short\ pastry dough, roll it out an d cut into squares about five inches wide; set in the middle of each piece a large pared and cored apple, drop into each apple a piece of butter about as big as a sjnall hickorynut, fill up the hole with sugar and put more around the outside of the fruit Into the sugar stick two inches of cinnamon 8nd press three cloves into the flesh of the apple. Lay a slice of lemon on top o f al l this. Take up the flour corners of the pastry, pinch them into A knot over the apple and let them bake i n a good, quick oven s o that the pastry may be well browned, but give them time to ge t well done beside. They may b e eaten with or without cream —The Commoner THE BUDDING OF ROSES. Work Must Be Done at Time When the Bark Slips Easily—Some Directions. E. H. RhieJ, in Colman's Rural World, says \Roses may be budded oreus, hardy, rose stock, Manettia and our wild rosea being the best. Roses may be budded now or any time dur­ ing the season when the bark slips from the young growth o f this- season; the flower-bearing shoots generally furnish good buds. These buds may b e Inserted lnt,o old or new stocks, high or low. If stock Is small the bu d ma y be put In near the ground and th e whole bush turned into the variety which the bud represents. The stock is to b e cu t off above the bud about ten days after the bud i s set Roses are always very effective when budded high. \I have In mind an arbor of roses which originally consisted of one va­ riety, the old Seven Sisters, which now represents several varieties and the change brought about by budding. feet from the ground. Some of th e best hardy sorts were used and also a few of the teas and hybrid teas, which, though not hardy, can be pro­ tected in this way perhaps better than otherwise, that is , the long, slender stock o n which they are budded ca n be easily bent to the ground and the tender part covered One of the most interesting rose bushes I have seen was a wild one growing In a fence row, on which I budded Marechal Nlel, about four feet from the ground. This bush produced all summer long, roses that were the enchantment of all who saw them, an d although one of th e most tender varieties it was safely carried throuph the severest winters by being bent to the pround-anrl cov­ ered with leaves I have also turned wild roses into beautiful specimens by budding th e Crl.nson Rambler up high We now have the ideal rose to work this way; it 1B the new Baby Rambler, which when well established Is never seen out of bloom throughout th e growing season I consider this \one of the grandest roses ever Introduced After growing a wealth of bloom all season it ma y be potted and hod In bloom all winter under favorable con­ ditions. Th e blossoms have much the same appearance as Crimson Ram - blprs but ar e not s o double and there­ fore al l th e more graceful \ To Harden Pickles. When freshened from the brine, an d ready for th e vinegar, add t o It a small piece of alum and a sliced horseradish root Cucumbers In very Bweet vinegar are likely to shrivel Have two Jars of vinegar, take them from the sour vinegar 12 t o 24 hours before wanted for use and drop tbem into sweetened vinegar, and they will be crisp an d nice. Tender Meat. It 1B a well-known principle of boil­ ing meats tbat the salt should not be added until near the end or after it begins t o ge t tender. Salt hardens the fiber and renders cooking more diffi­ cult and this principle applies t o th e cooking of cereals also. The Good Po!nf| of a Range should be economv of fuel, with best results in baking,roastingor broiling, combined with superior lasting qualities an d ease of management These points are all covered by the Andes range. A 1H)EQ STOVES and AnllCO RANGES are made by skilled stovemakers, who use only the best of materials. No other make of stove has so many practical improvements. These ranges burn coal, wood or gas; have superior bakuiK qualities, and are moderately priced. Your local dealer will be glad to explain the new and useful devices found only in the-Andes. _ f>Htt.UPS A CLARK 8TOVE CO., Ceneva. N. Y. ros SAUK lit Frank 8. Pratt. Chatham, M. Y. mi m w 'M Send for BooK B about 31 Per 2 Cent •in iraia—w.iavl Absolute J Security j and! \U. S. MAIL FOR BANKING.\ which gives complete and detailed lnfnniMtmu 5 which gives complete and detailed lnfnniMtmu Incorporated 1850. Albany City Savings Institution 100 STATE STREET ALBANY, N . Y. ASSETS OVER $4,700,000 00. 4 41 •i i.'-lj The Hen Business, BV MRS. MAY TAYLOR. Thi s book tells th e story tram A t o Z , bein g ohspters from praotlcal everyday exper t enoe with pooltry , coverin g s long period ot years. Th e book ha s 30 ohapten , each one of whic h may prove worth the price of the book to amateurs . Mrs Taylor Is prsetloal wrlte i for th e poultry pres s an d In this book ha, oondense d th e experienc e of a lifetime it, poultry raising Price 45 Cent s J W. Darrow, Pub. Chatham N T POULTRY BOOKS Tw o most popular books ever published : \500 Question s an a Answers on Pooltry \ and \ Low -Cost Poultry HOUBM,\—plaDB an d leclfioatlons I'alsor\Pigeon Queries,\ val u to breeders. Eac h book 9& cent* . spec: able J W DARROW, Chatham N Y LIFE 13 TOO SHORT j 4 To experiment wttb late lnsorauoe A polloy with the Berkshire Life Insurance Co, P1TTSFISXD, MASS. (nearl y a half century old) le no ex] erlmrn ... Are yo n depending npon assessment ln*or* r anoeT Notice the hand writing OD the wall. Let na furnish yo n permanent inrnrsnea Sen d date of birth and address * ^ WEST'SRN MA88ACHDBKTTB AQENOI, JOHS B. STONB , General Agent, Plttsneld. MMI Sp.ola l Agents , Edwar d Caln.Plttsfleld. 1 F J . Flanagan. Ghent. H.T., CLOTHING FOR MEN We'd be disappointed if we couldn 't truthfully say each season that our suits and overcoats are \better than ever,\ it's a sign that we're keeping in front, each season a little better than last; getting new ideas and improving old ones; learning something every day and putting it to use for our customers' benefit Thi^fafl we say \better than ever\ with unusual emphasis. Such celebrated makers of men's fine clothing as ROGERS, PEET $ CO., and a few others contribute their very best productions to our stock. We shall be glad to show them to you whether you come to buy or merely to look, they are worth seeing as well as buying. Y~6u're welcome to try on as many as you please, you'd better see them before looking elsewhere. Our Fall Dress and Tuxedo Suits are also especially attractive. We also have a very large line of Prince Albert Suits. * Rain Coats—A very large line of strictly high-grade, stylish coats. Hats—Our hat department is filled with all of the popular shapes in hats for fall and winter wear. Neckwear—A line not equalled in Albany. Hosiery—A fine assortment. 'We import much of our stock direct from Germany. Shirts, Collars, Cuffs, etc in all the popular styles. For Boys and Children We have an exceptionally fine line of clothes—clothes that are selected with great care— that are made right in every respect and that will stand the wear and tear usually given them by a growing boy. Our \New Albany\ is one of the most desirable Buits ever made for a boy. Clothing' for Women In our women's department you will find an unusually large line of Suits, Skirts, Waists, Coats and Purs. We have a mos.t tempting lot of high-grade, exclusive, tailor-made suits in Broadoloth, Serge > plain and fancy Worsteds, Tweeds, etc. They are long, tight-fitted or semi-fitted coats, also jaunty twenty-nine-inch jackets and come in blopse effects in all the new shades pf garnet, green, plum, various shades of gray, blue, black and novelties. The jackets are plain tailored with stitched straps or trimmings of velvet and fancy braids.- They are lined with a fine grade of Bilk or satin. The skirtelavre beautifully tailored in many designs, both plain and plaited. We nave some new skirts in light and dark grey materials; Panamas in navy, brown and L black; also the new Prmces8^'go6thc[uality of serge in red, green, gray, navy and black. Saturday^t 10:30 P. M. Store Closes at 6 P. M. 'SO\: •Mi ±4

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