davidaulloa/AmericanStories huggingface dataset:
Pine Bluff daily graphic., 1901-11-03
McChee Adjust,
 Yoke

For taese we gre soI. Black, S2, s2.5e. s. s4. & u] S7.5O.
 In colors, S3.
 OUR LINE OF SPADE CODES IS V-7Y LARGE. W! SHOWING SOME EXCEPT VALUES IN BLEACH DoN:| DRESS LINING. ClNGHAN v FAC I GVeRYTHfRc T4y| NEEDED FOR FA.llY lIs,
Pine Bluff daily graphic., 1901-11-03

1t is the constant use of the adyer. using columns that wins.--philaoe,. phia Record.
Pine Bluff daily graphic., 1901-11-03

My son, deal with men who adver. use.-Benjamin Franklin.
Pine Bluff daily graphic., 1901-11-03

Lies are always lI' q y truth conteBtedIy aws''
Pine Bluff daily graphic., 1901-11-03
N NeW Line of Waists

This week we shall pet on sale e, entire new ta:e e Shirt Waists. all wool flannel lined all through all popular shades, S1.
 All wool flannel, tucked back and front in plain and fancy, s1.50.
 All wool French flannel, tucked back, strapped yoke, trimmed w.ta buttons, S3.
Pine Bluff daily graphic., 1901-11-03
Ladies' Shoes

We gre sole agents fer the ceIe- brated "Sorosis" Shoes. These arc handmade of selected stock and every pair warranted to give satsfac- tory wear. The style is peculiar to the Sorosis $35o.
Pine Bluff daily graphic., 1901-11-03
ConaretteS

Mouflon aad kreh7n1er. s2o. Electric Seal Sable O'possum. sf5.
Pine Bluff daily graphic., 1901-11-03
CLOTHING ROOM
Clothing

The % per cert discount sale in- augurated by us three weeks ago on all our mems suits and oVercoats is still on. Our clothing business during that time was the largest in the his- tory of our house. The pIums are being picked up very fast:
 Mems Suits and overcoats, regular price s25, I4 off, s1s.75.
 Mems Suits and Overcoats, regular price s22.5o, "a off, $16.se.
 Mems Suits and overcoats, regular price, s2o, "a off, s15.
 Mems Suits and overcoats, regular price S15, "a off, SIPS.
 Mems Suits and Overcoats, reeula. price S1o, "a off, $7.5o.
 Mems Suits and overcoats, regular price S7.5o, "a of, $5.6s
 Mems Suits and overcoats, regular price s5, I4 off, S3.75.
 Mems all wool pants, several styles to select from; s3 quality S1.ee.
 Mems Corduroy pants, brown and grey, extra heavy; will not split; well worth S250, now S1.69.
Pine Bluff daily graphic., 1901-11-03

line of our own make. We pay par ticular attention to this price shoe, as it is a popular line and believe it is perfect We warrant every pair we sell to give satisfactory wear.
Pine Bluff daily graphic., 1901-11-03
Dress Goods

Lot No. 1 consists ot all wool fan. nel, fancy rlaids; worth Soc and COG, to cicee at 35c.
 Lot 2 coraists Of ali wool Hone spun ard Basket Cloth; worth 75c and 35c. tn clcse at 5cc.
 French Flannel, suitable fer waists. solid coors and strips; ell the latest shades, 45c 10 75c per yd.
 Striped Wosteds for waists, new weave. 35c to s1 per yd.
 Fancy Plaid dress goods, suitable for children, 65c, 75c and s1.
Pine Bluff daily graphic., 1901-11-03

A A Ans-,..A.o H A
Pine Bluff daily graphic., 1901-11-03
SHOE ROOM

We shall put on sale Monday morn ing line of mems Vici Kid hand welt Shoes at $5. These shoes are ventilated and much desired by peo- pie who have tender fee,, and those who have to etand great deal, as they are seIf-eonformng. We are sole agents.
Pine Bluff daily graphic., 1901-11-03

Mems S3. .OO Shoes
 We are sole agents for the Doug. lass Shoes and also handle large
Pine Bluff daily graphic., 1901-11-03
Unde derWear
M lens DerbieS

Latest styles S35o. These hats haven't Dunap's name in them, bu. are manuactured by Dunlap & Go.
 Mems Derbies, this falls shapes, $1.5o; worth $2.5o.
Pine Bluff daily graphic., 1901-11-03
PettIcoats

Nicely trimmed, Full size j black CT coiors: 75c, s1 ,,4] Mercerized satteen. black ors, SIPS to s7.5o.
 Silk, elegantly trimmed ,] coiores, s5, s7.5o, s1o, s12a and s25.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
Do Our Girls Need Chaperonsr

Just so long as a girl can cast RESPONSE
bility on her mother, her school or her
chaperon she will do so. When her
thoughtless actions bring unpleasant re-
suits, she does not blame herself. Some
one should have told her. Some one
should have forbidden her. 1t is the bust
ness of the powers that be to look after
her. and il she falls upon evil days the
fault is theirs.
But suppose she has no chaperon and
is obliged to think out her own course or
action. When she does imprudent things
and is uncomfortable in consequence, she
must blame just herself. After she has
spent some bad half hours in fruitless
regretting she chooses her paths with
more care.
Every time a girl decides for herself
what is best for her to do or not to do
she is stronger. This holds even IL she
does the wrong thing. Our mistakes
teach US much. 1t is well for her to make
small mistakes which do not count for
much. By these she will learn to avoid
later errors which count a great deal
Florence Reid Myrick in Woman's Home
Companion.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
CASE
AFTER
CASE
Plenty More Like This in
Montpelier.

Scores Of Montpelier people can tell
you about Doan's Kidney Pills. Many
a happy citizen makes public state
ment of his experience. Here is
case of it. What better proof OF merit
can be had than such endorsement
Mr.. Frank Hardigan, who resides at
No. Bailey Avenue, says: During
year 1 had sharp pains across my
back, and in the morning it panied me
terribly to strsighten. l had difficulty
with the kidney secretions which
caused me a great deal Of inconven-
fence at all times. tried several we'll
known remedies, but they did not cure
me. l went to Lester H. Greene's
drug store and on the recommendation
of Mr.. Meigs got Doau's Kidney
Pills. 1 have no reason to regret it, for
they cured me when other remedies
failed to give me even relief"
For sale by all dealers. Price SOC
box. Foster ilburn Co., Buffalo, N.
Y. Sole agents for the U, S.
Remember the name-Doan's--and
take no other.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
FRENCH CUTI, FITS

Fry a finely chopped onion in two
ounces of butter. Soak one-quarter
pound of bread in cold water and
squeeze it dry in a cloth. Add it to the
onion and butter with half a pound of
minced fowl and one or two livers, also
minced Season with salt and pepper,
stir over the fire until hot, then add two
well-beaten eggs. Mix thoroughly and
set aside to get cold while making the
pancake batter and frying two pancakes.
On one lay the prepared meat and cover
with the other. When cold cut into
fancy shapes. saute to a nice yellow and
dish as ordinary outlets
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
BROILED BEEFSTEAK AND

Just before broiling the steak slice two
large, mild onions very thin and fry
them in three or four tablespoonfuls of
butter. Do not allow them to become
dark colored. While the onions are
cooking put a sirloin steak, an inch and
half thick, in well-oiled double
broiler. the fat edge of the meat to-
wards the handle, place directly over
and close to the Goals and cook about
ten minutes, turning every ten secsnds.
Draw the meat farther away from the
Goals after the first forty seconds, and
after removing to the serving dish dust
with salt and pepper, spread lightly
with butter, sprinkle with tablespoon
full of finely chopped parsley and spread
the onions on top. Cover and let stand
in the oven for three or four minutes.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
Old Maid. and Old Bachelors.

There is an old saying that woman is
no older than she looks and a man no old
er than he feels, and the age at which
bachelors and old maids become old de-
ponds very much upon themselves,
though, as a matter Of fact, people bring
upon themselves the appellation Of "old
bachelor" or "old maid"
The man or woman who possesses 4
well regulated mind, kind, pleasant dis
position, sympathy with the suffering Of
others and fortitude to support pain is
never referred to as an cold bachelor" or
"old maid"
A selfish, unpleasant hammered, self
absorbed, easily irritated man is "a mis-
cradle old bachelor" The term "old
maid" is frequently given to the harsh
voiced woman who initiates man in dress
and bearing, one who interferes with ev-
erybory, causes trouble and does her best
to make life miserable for everybody she
comes in contact with.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
Pay Parents hack.

know of family in which the girls
are in possession Of account books bear
ing witness to the expenditure of every
cent they have cost their parents. This
money they are paying back by degrees
because they consider it debt Of honor.
1t would be a beautiful scheme to bring
up every child to recognize the obligation
he or she is under to parents-the fnan-
cial obligation, / mean. for the other can
never be wiped out. The money would
mean little luxuries which, perhaps, were
denied the parents in the early days of
their married life and would scarcely be
missed from the purse of young and
ardent worker without membranes.
This plan would work well with the one
Of putting in the bank sum of money
at the birth of each child and allowing 1t
to remain until majority is reached
Betty Bradeen in Boston Traveller.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
c;o'SS%2ez4s22
tcopYRcHr)
CARnACE IvIrII cuEESU
tcoPYRicHT)

CABBAGE WITH CHEESE.
Cut the cabbage into good sized
pieces, remove the outside leaves and
take away the hard core. Wash well in
two waters and drain in a colander.
Boil violently a generous quantity Of
water in large pot with n tablespoon
full of salt and quarter teaspoonful OF
baking soda, put in the cabbage, one
piece at time, so as to check the boil
ing as little as possible, and cook for
twenty-five minutes, uncovered, pushing
the cabbage under the water every five
minutes. Turn into a colander and
press out all the water. Chop and leave
while making a white sauce of one
tablespoonful each of butter and flour,
one cupful of milk, one-half teaspoonful
salt and dash OF cayenne. Spread a
layer Of cabbage on the bottom of a pud-
ding dish, cover with sauce and layer
of grated cheese, and continue until the
dish IS filled. Cover the top with
crumbs moistened with butter, cook until
the sauce bubbles through the sauce and
serve in the same dish.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
ROAST TURKEY, TURKISH
STNT II

Clean and truss the turkey and wash
and parboil one cup of rice in boiling
sailed water. When the rice is abolt
half cooked drain and mix with it about
one dozen French chestnuts, peeled Lnd
cut into small pieces, ne-fourth pound
of well washed currants and two ounces
of almonds, blanched and chopped. Sea-
son with one fourth teaspoonful each Of
salt, white pepper and ground cinna-
mon. Melt half cup of butter and stir
this mixture into it. Stuff the turkey
with it, sew up the opening and bake on
a rack, basting every ten minutes with
butter melted in little hot water. Turn
the bird often and dredge with -four
after each basting. Serve with a rich.
clear gravy.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
CLAN SOUP.

Wash one quart of clans, taken from
the shells, with cup of cold water.
Save the liquor and add to it the hard
part of the clans, chopped fine; strain
and pour gradually over one-third cup
full each of butter and -four cooked to-
gether. Scald one quart of milk with a
Slice of onion, remove the onion and add
the milk with the soft part of the clans
to the thickened broth, cook three or
four minutes and season TO taste with
salt and pepper.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
ALMOND CHARLOTTE Russo.

Beat the yolks Of four eggs until
thick and light colored and add gradu-
ally one cup af powdered sugar Then
fold in the stiffly beaten whites of the
eggs, one third cup of grated chocolate,
half a cup of blanched and powdered
almonds and three-fourths cup Of
cracker dust mixed with one teaspoonful
of baking powder. Bake in small, WELL
buttered tins for twenty-five minutes
Cut out the centre from each cake fill
with whipped cream. sweetened and
favored, and decorate the top with can
died cherries
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
BISCUIT PRALINES.

Make a paste of half pound of -four,
four ounces of sugar three ounces OF
butter, two small eggs, half a teaspoon
full of vanilla and pinch Of soda. Roll
it out to the thickness of a penny and
cut into fancy shapes and bake in a
slow oven. Meanwhile chop up. not too
fine, some almonds Drowned in the oven,
mix them with half the quantity of
water. Into this dip the biscuits, which
should be brushed over with beaten egg
and a quantity of almonds will stick on
the top. Let the biscuits dry before
serving
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
FRUIT BAVARIAN.

Mash and press through a colander
any fresh fruit or berries, the latter
pressed through sieve to extract the
seeds. Sweeten to taste and flavor with
little lemon or orange juice. To pint
of the juice or pulp add a half box OF
gelatine, which has soaked in one-half
cupful of cold water for an hour and
then been dissolved in one-half cupful
of hot water. Stir the fruit and gela-
tine on ice until it begins to set or the
fruit will settle to the bottom. Stir in
lightly a pint Of cream, whipped and
well drained, and turn it into a mould
to harden.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
Choose Cream.

Cook the beaten yollis OF three eggs
with one-fourth teaspoonful of salt and
a dash of paprika in a cup of scalded
milk. When the mixture coats the
spoon add q scant half cup of grated
Parmesan cheese and one level table
spoonful of graduated gelatine, softened
in cold water and dissolved over hot
water. Beat while cooling over ice
water, and when beginning to set, fold
in one cup of whipped cream, measured
after whipping, then turn into n mould.
When cold turn from the mould and
serve on lace paper or garnished with
parsley. If any be left over it can be
served a second time by cutting in
slices, then in fancy shapes and arranged
on rounds of brown or graham bread
with a sprinklng of paprika over the
top.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
FRICASSEED SWEETBREADS,

Parboil the swectbreads twenty min
utes in sailed water with lemon juice.
Remove the veins and membranes and
cut carefully in halves lengthwise.
Dredge with salt and flour and brown
them delicately in hot butter. Arrange
them on platter and pour over them
a cream sauce made as follows: Beat
the yolks of two eggs. add a teaspoon
full of salt, half rs much white pepper
and one cup of hot cream. and cook in
a double boiler until thick and smooth.
Just before serving add tablespoonful
of lemon juice.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
MINCED MEAT IN BISCUIT
CASES

Put two cupfuls OF finely chopped
meat, three and one-half cups of stock
and one-eighth teaspoonful of white
pepper in saucepan to heat. then add
quarter teaspoonful of salt. little
parsley, one bay leaf, two tablespoonfuls
of butter. two of -four and one teaspoon
full of scraped onion. Cook ten minutes
or until thick and smooth. Remove the
tops and scoop out the inner portions of
eight biscuits and fill the space with the
prepared meat, replace the covers. place
In the oven and heat thoroughly before
serving.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
YORKSHIRE RISCUITS.

To one quart of boiling hot milk add
enough -four to make a batter, and
when it has become lukewarm add tea
cupful of yeast and half teaspoonful
of salt Set to rise again and let it be-
come very light, then stir in half tea
spoonful of soda, two eggs and a table
spoonful of melted butter. Add -four
enough to make a dough into small,
round cakes, let them rise fifteen min
utes and bake in a slow oven.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
LEMON SPONGE,

Rub off the yellow rind of two large
lemons on three ounces of loaf sugar.
Put into pan an ounce of the best leaf
gelatine and one pint of water, strain in
the juice of the lemons, and as soon as
the gelatlne is melted. add the sugar
with the lemon peel When it is all
dissolved, lift the pan off the fire, and
when cold, stir into it the beaten whites
of two eggs and whisk it all with wire
whisk until the mixture is stiff enough
for a spoon to stand up in it.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
Cucumber Salad for Fish.

Peel the cucumbers and place them in
cold water to become crisp. Do not use
salt in the water, as is sometimes
recommended, as it willis cucumbers
and makes them indigestible. Cut in
two lengthwise and lay them, with the
fat side down, on the dish on which
they are to be served and slice them
without destroying their shape. Pour
over them a French dressing and allow
one-half cucumber to each person.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
Salad Chiffonade.

Seed two green peppers, boil them
two or three minutes and cut in long
shreds. Cut the light and dark colored
leaves of head of lettuce into ribbons,
but separately, peel and cut three toma-
toes in slices and then in shreds, and re-
move the pulp from large grape fruit.
Season each separately with French
dressing and group separately upon a
serving dish, having the light and dark
lettuce in circles about the Others
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
Egg Plant Salad.

Cut the egg plant into slices one
quarter of an inch thick, pare, sprinkle
with salt and pepper and saute quickly
in hot butter. Drain on cheese cloth,
and when cold, cut into dice, sprinkle
with minced watercress and cover with
q cream salad dressing made by mixing
three teaspoonfuls of grated horse
radish, three of lemon juice, half tea
spoonful of salt, dash of pepper and
one cup of thick whipped cream.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14

Take two tablespoonfuls of bread
crumbs a quarter of pound of deviled
ham and two small cups of milk, using
a portion of the milk to moisten the
ham. Add three well beaten eggs and
salt to taste and place in a buttered
bread pan to bake one hour in a moder-
ate oven. Serve cold by cutting into
thin slices and garnishing with parsley
or WatercreSS
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
DR., Ennnnons'

Monthly Regulator, has oughthappinessto
hundreds of anxious women. There ls POSI-
lively no other remedy known to medical sell
ence that will 80 quickly and safely do the
work. Longest and most obstinate Irregular
tiles from any cause relieved atonce. Success
guaranteed at any stage. No pain, danger,
or interference with work. Have relieved
hundreds of cases where others have failed:
The most difficult cases successfully treated
bymail, and beneficial results guaranteed In
every instance. No risk whatsoever. We treat
hundreds o ladies whom we never see. Write
for valuable particulars and free confidential
member, this remedy Ia absolutely safe under
every possible condition and positively
leaves no after i'll effect upon the health.
BY mail, securely sealed, $500. All money
letters should be registered. Address, DIX.
Nv. EMMoNS CO., l70Tremont ST., Boston
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
COCOANUT CONES.

Separate the whites from the yolks Of
three eggs and put the former into a
basin, add pinch Of salt and whisk
them to a very stiff roth. Then stir in
lightly half pou.li OF powdered sugar
and six ounces of dessicated or freshly
grated cocoanut. Take up teaspoonful
of the mixture at time and mould 1t in-
to the form of cone as quickly as pos
sible. Bake in quick oven on tin
covered with buttered paper until the
cones are a golden brown.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
pOrATOES A IA MARIN.

Peel two pounds of potatoes. cut them
into long strips, throw them into boiling
fat and fry to golden brown Drain
them In a colander, pile them ON a
metal baking dish and strew them with
grated Parmesan cheese. Add season.
Ing and little chopped parsley. put
into hot oven for four minutes and
serve Immediately.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
COLD DISHES AND SALADS.
BY Mrs. Barbara Sadler.

81 shall be glad when it is cooler"
How often we hear this remark made by
the woman who does her own cooking.
There is NO doubt but the hot weather
is exceedingly trying to the good house,
keeper, but she must make the best Of
it, and the way to do that is 20 prepare
dishes that are appetizing and yet may
be served cold. Many of these dishes
may be got ready in the cool Of the
morning and thus the work made much
less tiresome.
Cold meats and salads are particu-
larry acceptable in summer and you will
not be accused of neglect Of duty if you
serve them often. Try some of those
given below.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
LEGAL NOTICES.
ESTATE OF NARY soMERvILLE.
COMMISSIONERS NOTICE.

The undersigned, having been appointed by the
Honorable Probate Court, for the District OF WASH
ington, Commissioners, to receive, examine and adj
Just all claims and demands of all persons against
the estate Of MARY J. SOMERvILLE late OF
Waitsheld, In said District, deceased and all claims
that will meet for the purposes aforesaid,
at the office Of J, w. Gregory, n the town Of
ust and 18th day Of December next, from o'clock
p N. until o'clock p. M each of said days. and that
siI months from the 18th day Of June, A. ID.
1901, IL the time limited by said Court for said cred
tors TO present their claims TO us for examination
and allowance
Dated at waitsneld this Sd day of August. A.
ID. 1901,
1875 OSCAR @. EATON, Commits.
GEORGE N. BILLINGS,f sioners
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
For Tired Feet.

Tired feet viii be much relieved IL the
following little hints are carried out:
Battle them every night in warm water,
washing them well with carbolic toilet
soap and loofah and using a brush to
the nails. In the morning repeat the
bathing and add to the water a teaspoon
full OF liquid ammonia or toilet vinegar.
Do this again after coming in from a
walk, when the feet feel very tired. Let
them soak in the water for about ten
minutes; then dry them and powder them.
The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-14
sntraI Vermont Railway.

Commencing June 2Srd, 1901.
''Si,u Gong South and East ,oil Leave NOM.
pelier as follo,os:
GBBA. M. MAIL. for Fitohburg, Boston, spri
sN and Nev York. Parlor Oar to Boston and
White River junction to New York without change.
4, .n ID New YORK via Springfield or pi New ondo
~ Worcester via Nashua. Psrlor Oar Bosto
$50 p. M. PASSENGER, for windsor.
1898 AM. daily EXPRESS, for Bs,ton via L.
sel and all points In New England, New York An
s '.IS Pullman seeper' to Boston and to Spring
Trains Going North and WeH:
$50 A. M. daily EXPRESS, for Montreal and the
,est, and week days for ORdensburg, Richford and
Sssxs: ., Sleeping cars Montpelier junction 70
,e,IBA. M. PASSENGER for Burlington, Rut
land 81; Adams, Montreal, and Rich ord, making
q 80 p. M. PASSENGER, for Burlington, 81 AL
ssns' Montreal. Rouses Point Ogdensburg and hich'
$50 p. M. PASSENGER, for Burlington, connect
ing with steamer for Plattsburgh and the Adiron
tseks. Parlor car.
=, So p. m. EXPRESS for Burlington, ct. Al
Fc1tneiier junction to Chicago and Fast swanton
70 Buffalo without change.
sAssagh tickets TO Chicago all points West Tor
ls at the principal stations.
Suburban Train Service.
assvs Montpelier At s:ls, sh5, 1850, A. H., l.so
~, $40 P. N. Arrive At Barre twenty minutes
ftsr leaving time.
save Barre at $50. $3.50 A. NJ 1880 NJ. siO6. san
u 90. p. n. Arrive at Montpelier. twenty min
ia after leaving time.
trains leave for williamstown at l2;66 P. n. anc
JQP.M.
All passenger trains will stop at the Pioneerwork'
= take or leave passengers when sisnaled
O. A.LANe. Agent.
q, 8. LOGAN. Vice Pres, General Manager,
~. CUMMINGS, General Passenger Agent