milk, 3 eggs, 5 cupsful of flour, 1 wineglassful of wine, 1½ nutmegs, ½
teaspoonful of soda (scant), ½ pound stewed raisins, 2 ounces of citron.
Stir sugar and butter to a cream, then add part of the flour with the
milk, a little warm, and the beaten yolks of the eggs. Then add with the
rest of the flour the whites of eggs, well beaten, the spice, wine and
soda. Mix all thoroughly and add the fruit as you put it in the oven,
stirring in the raisins, dredged with a little of the flour, and putting
the citron, cut into small strips, into the loaves after they are put
into the pans.
S. S. G.
Fruit Cake.
1 pound of butter, 1 pound of sugar, 1 pound of flour, 3 pounds of
raisins, 2½ pounds of currants, 1½ pounds of citron, 1 glass of
preserves, ½ teacupful of molasses, 1 wineglassful of brandy or wine,
tablespoonful each of cinnamon, allspice and cloves, and 3 teaspoonsful
of baking powder.
Ginger Cake.
¼ cupful of butter, ½ cupful brown sugar, ½ cupful of molasses, ½ cupful
of boiling water poured onto 1 even teaspoonful of soda, 1 egg, 1
heaping teaspoonful of ginger, flour for a thin batter. Bake in a slow
oven.
Mrs. H. C. Schramm.
Hickory Nut Cake.
Whites of 9 eggs, 5 cupsful of flour, 1 cupful of butter, 3 cupsful of
sugar, 1 cupful of milk, 2 teaspoonsful of baking powder, 1 teaspoonful
of vanilla or 2 tablespoonsful of brandy, 1 pint of nuts.
E. G. R.
Hot Water Sponge Cake.
1½ cupsful of sugar, 1½ cupsful of flour, 3 eggs, ⅔ cupful of boiling
water, 2 teaspoonsful of baking powder; flavor with lemon. The water is
added the last thing.
Mrs. W. G. Mercer.
Hickory Nut Cake.
2 cupsful of sugar, 1 cupful of butter, ⅔ cupful of milk, 3 cupsful of
flour, whites of 6 eggs, 2 teaspoonsful of baking powder, 1 cupful of
fine chopped nut meats.
Mrs. W. G. Mercer.
ICE CREAM CAKE.
2 cupsful of pulverized sugar and 1 cupful of butter well beaten
together, 1 cupful of sweet milk, 3 cupsful of flour, 2 teaspoonsful of
baking powder, whites of 8 eggs beaten stiff. Bake in layers.
FILLING—4 cupsful of sugar and a small cupful of boiling water, let
them boil in a pan until clear and candied, then pour it onto the whites
of 4 eggs, which have already been beaten to a froth. Beat until cold,
flavor with vanilla. Spread between each layer and on top.
E. G. R.
ICE CREAM CAKE.
Make any nice white cake or sponge cake. Bake an inch thick in jelly
pans and let them get perfectly cold. Take 1 pint of thickest sweet
cream, make very sweet with powdered sugar and flavor with vanilla.
Blanche 1 pound of almonds and chop fine, stir into cream and put very
thick between layers.
E. G. R.
MAPLE SUGAR ICING.
For a three-layer cake, take 3 cupsful of maple sugar scraped fine and 1
cupful of cream. Boil till crisp in water. Beat until thick enough to
spread. Add hickory nuts or butter nuts, as desired.
Mrs. Seymour H. Jones.
Sponge Cake.
12 eggs beaten separately, 1 pound of granulated sugar, ½ pound of flour
sifted two or three times, 1 teaspoonful of lemon extract or juice and
grated rind of a lemon. Beat yolks light, add sugar, beat again; add
beaten whites and extract, and lastly flour stirred in very gently until
all covered by the batter. Bake in 2 well greased bread pans filled but
half full, from 45 minutes to an hour.
Mrs. Wallace Campbell.
“MAUD’S” CAKE.
CAKE PART—1½ cupsful of brown sugar, ½ cupful (scant) of butter, 3
eggs, ½ cupful of milk, ½ cupful of flour, then stir in chocolate
custard which is made as follows:
CHOCOLATE CUSTARD—8 tablespoonsful of grated chocolate, 5
tablespoonsful of granulated sugar, ½ cupful of milk. Boil until it
thickens a little, beat until cool, then stir into the cake; add 1½
cupsful of flour and 2 teaspoonsful of baking powder.
ICING—2 cupsful of white sugar and 1 cupful of water, boil until quite
stiff, or till it candies or strings. Have the whites of 2 eggs beaten
stiff, then add syrup, beating constantly. Flavor with vanilla. Bake the
cake in three layers in a moderately hot oven.
Ella G. Rhoads.
NUT CAKE, (Layer Cake).
¾ cupful of butter, 2 cupsful of sugar, 1 cupful of milk, 1 cupful of
corn starch, 2 cupsful of flour, 1½ teaspoonsful of baking powder. Mix
corn starch, flour and baking powder together, add to the butter and
sugar, alternately with the milk; lastly add the whites of 7 eggs.
FILLING—Whites of 3 eggs beaten to a stiff froth, 1 large cupful of
granulated, or confectioners’ A sugar moistened with 4 tablespoonsful of
hot water. Boil sugar and water briskly until it “ropes” or threads when
dropped from the end of the spoon. Then pour the boiling syrup upon the
beaten eggs in a small stream, beating hard all the time. Add cupful of
hickory nut meats chopped fine.
SPONGE CAKE, (Hot Water).
4 eggs, 1½ cupsful of sugar, 2 cupsful of flour, 1 cupful of boiling
water, 1 teaspoonful of soda, 2 cream tartars. Beat eggs, sugar and
flour together and add hot water last.
GINGER BREAD.
2 tablespoonsful of butter, 2 tablespoonsful of sugar, 1 cupful of N. O.
molasses, 1 cupful of butter milk, 1 teaspoonful soda in milk, 1
teaspoonful each of ginger and salt, 2 tablespoonsful of cinnamon, scant
½ teaspoonful of cloves, 3 cupsful of flour.
RIBBON CAKE.
2½ cupsful of sugar, 1 of butter, 1 of sweet milk, teaspoonful of cream
tartar, ½ teaspoonful of soda, 4 cupsful of flour, 4 eggs. Reserve a
third of this mixture and bake the rest in 2 tins of the same size. Add
to the third reserved, 1 cupful of seeded raisins, ¼ pound of citron, a
cupful of currants, 2 tablespoonsful of molasses, teaspoonful each of
all kinds of spice; bake in a tin the same size as other loaves; put the
three loaves together with a little icing, placing the fruit layer in
the middle. Frost the top and sides.
Mrs. R. Crapo.
SPICE CAKE.
1 scant cupful of butter, 1½ cupsful of sugar, 3 eggs beaten separately,
1 cupful of milk, 3 cupsful of flour, 1 teaspoonful of cream tartar, ½
teaspoonful of soda. Mace, cinnamon and cloves, 1 teaspoonful of
vanilla.
Mrs. G. V. Phillips.
ORANGE CAKE.
Beat the yolks of 12 eggs with 1 pound of pulverized sugar, grate the
peel of 1 orange and 1 lemon, add the juice of both, then add the beaten
whites of 8 eggs and ½ pound sifted flour.
ICING—To the beaten whites of 2 eggs add a little confectioners’ sugar,
grate the peel of 1 large orange, adding the juice of same alternately
with sugar until quite stiff. It takes nearly 1½ pounds of sugar.
Frances H. Potter.
“Snow Flake.”
1 cupful of butter, 1 cupful of milk, 1 cupful of corn starch, 1½ cupful
of sugar, 2 cupsful of flour, 3 spoonsful of baking powder, whites of 4
eggs. This makes two loaf cakes.
Miss Rhein.
* * * * *
H. RANKE.
Dealer in Hats, Caps and Furs
315 Jefferson Street,
BURLINGTON, IOWA.
* * * * *
THE BURLINGTON HAWK-EYE,
FOUNDED JUNE, 1839.
Daily, 15 cents per week, by carrier.
Weekly, $1.00 per year, by mail.
Sunday, $2.00 per year, by mail.
Send The Hawk-Eye (Daily, Sunday or Weekly), to your relatives or
friends abroad, it helps to advertise Burlington and will prove a
welcome visitor to the recipient.
THE HAWK-EYE CO., Publishers.
* * * * *
For the Best Goods made in Burlington you will find at my place every
day. These are fresh and made by skilled labor. My motto is “how good
and not how cheap.” Every pound of goods guaranteed pure, made every day
of the best material. Special sale every day.
JAS. W. SMITHER,
313 Jefferson Street.
* * * * *
JELLIES AND JAMS.
Orange Jelly.
12 fine oranges, 1 package of Coxe’s gelatine dissolved in 1 cupful of
cold water, 3 cupsful of fine sugar, juice of oranges grated rind of 3,
2 cupsful of boiling water, ½ teaspoonful of cinnamon, soak gelatine 3
hours in water, cut from top of orange small round piece, clean out all
pulp carefully, put empty orange skins in cold water, strain juice, stir
until thick, add spice, pour boiling water upon gelatine, stir over fire
until well dissolved, add juice and sugar, stir all together, strain
into pitcher, when clear fill oranges.
Orange Marmalade.
Take equal weights of oranges and sugar, (white), grate the yellow rind
from ¼ of the oranges, cut all the fruit in halves, take out the
pulp—throwing away the rinds and seeds. Drain off all of the juice you
can, and put it on to boil with the sugar. Let it come to a boil, skim
it and let it simmer for 15 minutes, then put in the pulp and grated
rind and boil 15 minutes longer. Put in jelly tumblers.
Mrs. E. L. Stone.
Raspberry Jam.
1 pint of raspberries, 1 pint of white currant juice, 1 pint of sugar,
cook all together and boil down to the consistency of jam, it is better
to make a little at a time.
Ella G. Roads.
Calves Foot Jelly.
Take 4 fresh well cleaned calves feet, put in 3 quarts of cold water.
Bring to a gentle boil, skim well, draw pan to side of stove covered,
let boil gently 5 hours, strain off stock through hair sieve, set in a
cold place till next day when it should be a stiff jelly. Scrape off all
fat, take a piece of muslin dipped in hot water scrape all remaining
fat. Put stock in perfectly clean stew pan, with 1 pound of loaf sugar,
juice of 5 large lemons, chopped peeling of same, piece of cinnamon two
inches long, 8 cloves, 8 whites of eggs whipped stiff. Bring mixture
gently to boil, simmer for 15 minutes, strain through jelly bag, add 2
wine-glassesful of brandy, let in mold till stiff. Turn out and use.
Mrs. J. A. Gregg.
[Illustration: decorative medallion]
* * * * *
WM. IHRER & SONS,
Wholesale and Retail Grocers,
HEADQUARTERS FOR THE FOLLOWING
LEADING BRANDS OF FINE CONDIMENTS:
S. Rae & Co’s Fine Olive Oil; P. Emillien & Co., Bordeaux, France, Fine
French Fruits and Vegetables: Cross & Blackwell’s Pickles, Sauces,
Relishes, Etc.: J. E. Burns & Co’s Fine Spices; Sprague, Warner & Co’s
Richeliu Brand of Canned Fruits and Vegetables; Horton Cato M’f’g Co’s
Royal Salad Dressing; H. J. Heinz & Co’s Pickles, Preserves and Mince
Meats; G. A Hoflieferant’s Fine Wiesbaden Preserves, Fruits, Etc.
ALL KINDS OF DRESSED POULTRY
CHOICE GAME and FISH A SPECIALTY.
We have the Finest Line of Fancy Groceries, Fine
Teas, Coffees, Etc., in the City.
* * * * *
F. L. UNTERKIRCHER. GEO. L. UNTERKIRCHER.
P. F. UNTERKIRCHER & SONS,
Livery and Furnishing Undertakers,
LIVERY STABLE, UNDERTAKING,
206 to 210 Washington St. 212 Washington Street.
BURLINGTON, IOWA.
* * * * *
E. S. PHELPS
_FIRE._ } { SURETY ON BONDS.
_LIFE._ } INSURANCE {
_ACCIDENT._ } { EMPLOYERS LIABILITY.
Telephone 16. 321½ Jefferson St.
* * * * *
M. A. FRAWLEY,
NOTARY PUBLIC.
Insurance, Real Estate and Loans,
321½ Jefferson Street,
Telephone No. 16. BURLINGTON, IOWA.
Buy, Sell, and Manage Property on Commission. Collect Rents and
Pay Taxes. Care and Management of Property Solicited.
* * * * *
M. H. DAVIS CONFECTIONERY CO.,
——MANUFACTURERS OF——
Fine Candies, Ice Cream and Ices
Also Bakers of Fine Home Made Goods,
406 Jefferson Street.
A Full Assortment of Cut Flowers Received Daily.
* * * * *
FANCY, CHOICE AND STANDARD GROCERIES
WHICH INDICATE THREE GRADES OF GOODS
My First Grade: NOTHING BETTER TO BE HAD.
Second Grade: SOLD BY MANY OTHERS AS BEST.
Third Grade: EQUALS ANY STANDARD GOODS.
Prompt and Special Attention given to all Telephone Orders.
W. J. DONAHUE,
Telephone 36 323 South Eighth Street
* * * * *
BEVERAGES.
Blackberry Cordial.
To 1 gallon of pressed juice of new fruit, put 2 ounces of cinnamon, 2
ounces of cloves, two ounces of mace. To each pint of juice put ½ pound
of loaf sugar. Boil twenty minutes, strain, and add to each pint of
juice 1 wine-glassful of brandy.
L. R. B.
Cherry Bounce.
¾ pound of granulated sugar to 1 pound of late cherries. Fill 5 gallon
demijohn with alternate layers of cherries and sugar, cover with best
whiskey and let it stand one year. Then take it off the fruit and
bottle.
Mrs. D. W. Peasley.
Raspberry Vinegar.
A SUMMER BEVERAGE.
Put into a jar 2 quarts of raspberries, and pour over them a quart of
good vinegar. Let stand 24 hours, strain it well; pour this liquid over
2 more quarts of berries, let stand again 24 hours; strain it through a
jelly bag. Allow ¾ pound of good white granulated sugar to every pint of
juice, stir well, put into a stone jar and cover closely. Put it in a
kettle of boiling water for one hour, strain, and bottle, seal, and it
is ready for use the same summer. One teaspoonful to a glass of cold
water is the way to prepare it for a beverage.
Mrs. R. R. Crapo.
CONFECTIONERY.
Granulated sugar is preferable. Candy should not be stirred while
boiling. Cream tartar should not be added until syrup begins to boil.
Butter should be put in when candy is almost done. Flavors are more
delicate when not boiled in candy, but added afterward.
Abbie Mac Flinn.
French Vanilla Cream.
Break into a bowl the white of one egg, add to it an equal quantity of
cold water and stir in XXX powdered sugar until it makes a cream stiff
enough to mould. Flavor with vanilla and mould in any shape desired.
This cream is the foundation of all French creams. Peppermint and
wintergreen essence can be used instead of vanilla.
E. B. N.
Candied Fruits and Nuts.
1 cupful of granulated sugar, 4 cupsful of water. Boil together until
crisp when tried in cold water. Boil slowly and never stir. Set the
kettle in a pan of hot water while using to delay crystalizing. Take on
the end of a long pin, or string or thread, sections of oranges, stoned
cherries, or other fruits or halves of walnuts, Brazilian nuts, etc.,
dip into the syrup until thoroughly coated and let harden on oiled
paper.
M. G. M.
French Cream Cherries.
Make a small round ball of French cream, cut a strip of citron the size
of a cherry stem and put the ball of cream upon one end of it. Take a
candied cherry, cut in two, and put one half on each side of the stem on
the cream ball.
E. B. N.
Chocolate Creams.
Take French cream, mould into shape and lay on waxed paper or a marble
slab for 24 hours. Melt chocolate in a double boiler, take a cream on a
fork, drop in the chocolate and roll till well covered. Then slip from
fork to waxed paper, and leave in a cool place to dry.
E. B. N.
English Walnut Creams.
Make French cream as directed above. Have ready some English walnuts.
Make a ball of the cream about the size of a walnut and place a half nut
meat on either side of the ball, pressing them well together. Lay away
for a few hours to dry.
E. B. N.
French Fruit Creams.
Take seeded raisins, currants, figs and citron. Chop fine and pour into
French cream before the sugar is all mixed in. Make into a flat cake
about an inch thick; and cut in oblong pieces, or inch squares. Nuts can
be used in the same way.
E. B. N.
Molasses Candy.
Required—3 cupsful of yellow coffee sugar, 1 cupful of molasses, 1
cupful of water, ½ teaspoonful cream tartar, butter size of a walnut.
Boil until brittle, then turn quickly out on buttered plates. When cool,
pull until white and cut in squares.
Abbie Mac Flinn.
Chocolate Candy.
1 cupful of grated chocolate, 3 cupsful of sugar, 1 cupful of milk,
butter the size of a walnut. Cook for twenty minutes, then add 2
teaspoonsful of vanilla. After taking from stove beat until smooth. Pour
out in tins. When cold, cut in squares.
Miss Maud Mercer.
Chocolate Caramels.
Take 1 cupful of sugar, ½ a cupful of molasses and ½ a cupful of milk.
Boil fifteen minutes. Have ready 1 even dessert spoonful of flour and an
equal quantity of butter stirred together and beaten to a cream. Add
this to boiling mixture and boil five minutes more. Then put in ¼ cake
of chocolate grated fine and boil the whole until thick. Pour on
buttered tins.
Cooking Club.
Cream Taffy.
3 cupsful of granulated sugar, ½ cupful of water, ½ cupful of vinegar,
butter size of a walnut. Boil until hard when dropped in cold water, but
do not stir. Remove from fire, add 1 teaspoonful of vanilla and pour
into buttered tins. When cool pull until white and cut with scissors. ¾
cupful of pounded hickory nuts placed in the pan before pouring on the
taffy, gives it a delightful flavor.
Miss Ritzinger.
Nut Candy.
2 cupsful of granulated sugar, 1 cupful of peanuts or mixed hickory and
walnut meats. Pour the sugar into a hot iron skillet and stir constantly
until the sugar is dissolved. Then add the nuts and pour into hot
buttered plates.
Mrs. D. W. Peasley.
Fudges.
¼ cake of baker’s chocolate, grated, 3 cupsful of sugar, 1 cupful of
water, 1 cupful of milk, butter the size of an egg. Mix all ingredients
and boil until stiff, but not brittle when tried in water. Pour into
pans, stirring a little as it cools. Smooth and cut into squares.
M. G. M.
Peppermint Drops.
1 pound of confectioner’s sugar, 6 tablespoonsful of water, 8 drops of
oil of peppermint, scant ¼ teaspoonful of cream of tartar. Put 1
teaspoonful of sugar into a cup, drop onto that the oil of peppermint
and stir up, adding the cream tartar. Boil the rest of the sugar with
the water three minutes, or until it forms a thread at the end of a
spoon. Do not stir the syrup. Remove from fire as soon as done and add
the mixture from the cup. Stir briskly until it turns white and creamy.
Drop from a teaspoon (making rounds any size you wish) onto previously
prepared paper—either waxed paper or what has been rubbed with sweet
oil, or fresh butter, or thick cream. If the candy hardens too much to
drop, put on the fire and stir until it grows thinner, then drop as
before.
M. B. Robertson.
Nut Glaces.
Take out the kernels of assorted nuts in as good shape as possible. Make
a syrup of 1 pint of granulated sugar and 1 pint of water. Dip in the
nuts, a few at a time, take out quickly with a fork and lay on a
buttered pan to harden.
Abbie Mac Flinn.
Butter Taffy.
2 cupsful of sugar, white or brown, ¾ cupful of vinegar, ½ cupful of
butter. Boil until brittle when tested in water. Pour into buttered
pans.
E. B. N.
Champaign Sugar Candy.
3 pints of sugar, ½ pint each of vinegar and water, 1 tablespoonful of
butter added when almost done boiling. Boil about twenty minutes, or
until it will crisp in cold water. Flavor at the last minute and pour
into buttered dishes. Pull thoroughly as soon as it is cool enough to
handle.
C. S. C.
Walnut Creams.
2 cupsful of granulated sugar, 4 cupsful of milk, 4 cupsful of water, 1
teaspoonful of vanilla. Mix sugar, milk and water. Boil steadily four
minutes. Pour into a platter, not buttered, and beat with a fork. While
beating add vanilla. When cool enough to handle roll into small balls
and place between pieces of walnuts.
M. G. M.
Molasses Candy.
1 tablespoonful of butter, 3 cupsful of molasses, 1 teaspoonful of soda.
Melt the butter in a spider, pour in the molasses, boil until crisp,
stir in soda, pour into buttered plates, and when cool pull. If butter
is melted first the candy seldom boils over. This recipe requires very
little boiling.
S. S.
Maple Cream Candy.
2 cupsful of maple sugar, 1 cupful of cream, 2 cupsful of chopped nuts.
Boil sugar with cream until it strings, stirring constantly. Just before
removing from fire stir in the nuts. Take from stove, stir until nearly
stiff, pour into buttered plate. In place of cream, one cup of milk and
a teaspoonful of butter may be used. Sometimes the milk curdles when
beginning to boil; this is no objection, as it becomes smooth when cold.
S. S.
Hoarhound Candy.
2 cupsful of molasses, 1 tablespoonful of butter, 1 teaspoonful of
hoarhound, ½ cupful of water. Steep the hoarhound in the warm water, add
the tea so made to the other ingredients, and boil until crisp when
tried in water.
S. S.
Nut Candy.
Put 2 cupsful of sugar in a hot spider and stir until thoroughly
dissolved. Then add 1½ cupsful of any kind of chopped nuts, walnuts
preferred, and pour into buttered pans.
Mrs. C. E. S.
[Illustration: decorative medallion]
* * * * *
FINE PERFUMES AND SACHETS,
{ EDEMA, }
{ MARECHAL NIEL, ROSE, }
LUNDBORG’S { GOYA LILY, } Special Odors.
{ ALPINE VIOLET. }
ROGER & GALLETT’S VIOLETTE DE PARME,
THE FINEST VIOLET MADE
FOR SALE BY
ROBINSON DRUG CO,
Cor. Fifth and Jefferson Sts.
* * * * *
NORTH HILL GROCERY.
[Illustration: Chase & Sanborn coffee label]
We receive Fresh Vegetables from our own Garden. Use the Daisy Flour,
Chase & Sanborn Coffees and Dew Drop Canned Goods, at
H. ZAISER & SON.
* * * * *
WHEN YOU NEED ANYTHING IN THE LINE OF PASTRY,
Fancy Cakes, Pies, Rolls. Doughnuts, Oyster Patties, &c.
Also FINE CANDIES, then go to the
S. & S. BAKERY,
503 Jefferson Street.
THE MOST RELIABLE PLACE IN THE CITY.
* * * * *
CONRAD LUTZ,
Printing, Binding, and Blank Books,
WE MAKE THE PRINTING OF
FINE WEDDING STATIONERY
AND PARTY INVITATIONS
A SPECIALTY.
103 and 105 Valley St. BURLINGTON, IOWA.
* * * * *
MISCELLANEOUS.
You can drive nails into hard wood without bending them, if you dip them
first in lard.
Kerosene oil will remove rust in iron.
Pumpkin seeds are very attractive to mice, and traps baited with them
will soon destroy them.
The fumes of a brimstone will remove berry stains from a book, paper or
engraving.
Use whiting moistened with kerosene to scour your tins.
To make chicken gravy richer, add the yolk of an egg.
Soak garden seeds in hot water a few seconds before planting.
Good for a Cold.
The juice of two lemons in half a tumbler of luke warm water.
Cora Tanner’s Cold Cream.
Shave 2 ounces of white wax and 40 grains of spermaceti into 7 ounces of
oil of almonds. Melt together over gentle fire. When quite dissolved,
add 5 ounces of best rose water, and beat till cold with egg beater.
Dr. H—— recommends for the treatment of bleeding at the nose, the
plunging of the face and hands of the patient in water, as hot as can be
borne. He says that the most rebellious cases have never resisted this
mode of treatment.
Cold drinks, as a rule, increase the feverish condition of the mouth and
stomach, and so create thirst. Experience shows it to be a fact that hot
drinks relieve thirst; and cool off the body when it is in an abnormally
heated condition, better than ice cold drinks.
Wash for Hands.
Glycerine and lemon juice, equal parts of each.
For Fresh Burns, Scalds, Etc.
Take equal parts of lime water and raw linseed oil, shake well together,
saturate an old linen cloth and apply to the burn. Be sure and keep the
cloth well saturated.
For Scalds and Burns.
Apply essence of peppermint to a burn or a scald; it seems to drive out
the heat and causes a cool sensation immediately.
Washing Woolen Underwear.
Take a pail of water warm enough to bear the hand in, add 1
tablespoonful of ammonia, quarter of a cake of good laundry soap,
stirring until the soap is dissolved. Let the clothes soak for half an
hour, rinse in two waters the same temperature as they were washed in,
add a little blueing in last rinsing, shake well before hanging on the
line.
L. K.
Washing Windows.
To wash window glass, wring out of warm water a chamois skin. It will
wash off the dirt, and can again be rinsed and wrung, and used to dry
the glass. It is a much quicker way then to use cloths.
Placing a silver spoon in glasses or jars, prevents them from breaking
when hot jelly, or fruit is put into them.
Mrs. H. C. Garrett.
Excellent Tonic for the Hair.
1 teaspoonful of quinine, 1 tablespoonful of salt, 1 pint of whisky.
* * * * *
Telephone 253.
JOSEPH BOCK,
PROPRIETOR
SUNNY SIDE GREEN HOUSES
BURLINGTON, IOWA.
[Illustration: primrose plant in a pot]
Cut Flowers and Floral Designs of all
Descriptions for Weddings,
Funerals, Etc.
Orders by Telegraph or Telephone
Promptly Attended to.
* * * * *
The “Humphery” Ladies’ Stride Saddle.
Made after the pattern made by us for Mrs. Humphrey,
Iowa’s Graceful Equestrienne.
Orders accepted now from the trade for Spring delivery.
S. R. & I. C. McConnell,
Manufacturers at Wholesale only Fine Riding Saddles and Driving Harness.
BURLINGTON, IOWA.
* * * * *
“A Thing of Beauty is a Joy Forever.”
The Souvenir Book of Burlington which will contain over Five Hundred
half-tone illustrations will be all that the quotation implies. Watch
for it.
To be published by
THE JOURNAL CO.,
No. 100 North Main Street.
* * * * *
_THE BOSTON STORE._
JAMES BENTZ & SONS,
No. 215 JEFFERSON STREET.
The Largest Line of Ladies’ Pocket Books in the City.
The Best $1.00 Kid Glove in the City; Button or Hook.
JAMES BENTZ & SONS.
* * * * *
Transcriber’s Notes:
Advertisement listed in the index for Inside Back Cover was not
available due to being covered with library stickers. Archaic spellings
have been retained. Inconsistencies in spelling, hyphenation and title
formatting have been retained. Obvious typesetting and punctuation
errors have been corrected without note. Other errors have been
corrected as noted below.
page 13, Break and heat the ==> Break and beat the
page 21, bowed and skinned, ==> boned and skinned,
page 27, hence it’s name ==> hence its name
page 63, when its boiling, ==> when it’s boiling,