davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
DIFFERENCE BETWEEN DIFFERENT
SOURCES OF PROTEIN

When we attempt to substitute grains and
nuts, peas and beans and cheese for meat
again we are confronted by the loss Of ap
petizing flavor, the differences in digestibility,
and differences in the nature of proteins or
building materials in these different foods.
However, with this in mind, by using the
meat two or three times a week in small guam
titles and for extending the flavor in stews,
casserole dishes and the like, this class of
substitution in the diet can be made to work
in behalf Of both the purse and the health.
Meatess days are good for most normal per-
sons from every point of view, especially
after middle age,
Given skill in cooking and the cunning use
Of cheese and savory vegetables and herbs
by the housewife, meatless days may be
looked forward TO by the family, instead of
being regarded as a sacrifice 10 economy.
Look at these two menus They are planned
for four persons, and are equally desirable in
balance and nutritive value; see if they are not
also equally good to eat:
MENU
Clear Tomato Soup Croutons
Baked Beans Cabbage and Celery Salad
(Msyonnaise made with eottonserd oil)
Brown Bread and Butter
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

able stamp of having never done a useful"
thing in their lives. One knew that these
women had had maids sewing for them from
the time of their birth, yet they sat, morning
after morning, laboriously welding scissors,
thread and thmbes, with their jewelled rings
flashing in the sunlight.
Eyes," the nurse told me, "there are many
women here who have never used needle. The
evening classes of the girls who are used to
working and making their own clothes find the
course easier. ! even have here one old lady
who has palsy, but yet insists, with her trem-
bling fingers, on learning to do her Bit"
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
CORNMEAL OR WHEAT

Cornmeal does not exactly take the place Of
wheat in the diet. 1t is more suitable for the
laboring man than for the student, clerk OF
child, because it contains more fat and less
building material than wheat and is less read
lily digested. But it may be used much more
generally than is done, and it may be mixed
with wheat or rye with most appetizing results
Don't forget that the cornmea of com.
merce usually has the germ containing the
fat largely removed, because the latter has
tendency to grow rancid if long stored
you grind your own grain you get the man
mum of heat and energy out of it.
The substitution of foods, using the leaa
expensive and least desirable in the place o.
the more expensive, can be done safely only u
1t is done inteligently. There is no money ID
saving 50 on wheat to pay $40 doctors Bib
Food substitution must be intelligently and
openly practised if we arc to keep well, pre-
vent the manipulation Of supplies by unscra
pulous food spectators for their own advaH
tage, and at the same time save the trsns
portable staples for the men at the front +
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
Bv GORDON BLEU"

TEARLY everybody likes cabbage, but IN
~ orr secret souls most of US fear it is
- common" So we serve it but rarely
and ascribe its unpopularity to two OBVIOUS
disadvantages-its odor, its indigestlbihty'
Rut both these difficulties easily over
come. If small piece of bread is put into the
water in which the cabbage is cooking and II
the whole process of cooking is done without
false shanghai is, without any cover on the
not-no neighbor will know what you are going
to have for dinner.
AS to its indigestibility- is pure
calumny. / can assure you that cabbage Is IN
digestibe only when it is not properly cooked.
But for that matter, any food improperly
cooked is indigestble.
Some people, though, push taste for cab
bage to the extent of perversity. For instance,
in Spain | once heard a gentleman ordering
for luncheon cabbage and jam" Although the
combination seems original enough, confess
never tried it, and would not recommend it to
you. I will give you, instead, few delicious
ways of cooking the much abused cabbage.
CABBAGE SOUP
(Soupe aux chouX)
This is the favorte winter soup in French
families Parboil medium-sized cabbage.
Put it in a pan with three quarts of cold
water, one tablespoonful Of salt, one-half
pound lean bacon, one ham bone, one fat fowl
weighing from four to five pounds; four leeks,
three carrots. Bring to the boiling point. Take
off the scum carefully, cover and cook slowly
for four hours. One hour before serving add
a few potatoes, cut in halves. Serve the soup
with the potatoes, and afterward the bacon
and fowl with the other vegetables. Put a
lump of butter on the cabbage. Olives, pickles
and mustard should be passed at the same
time.
STUFFED CABBAGE
Boil in sailed water one good-sized cabbage
for ten minutes. Take out the middle of the
cabbage to give room for the following stuff
ing: Three-quarters pound veal run through
the machine, one-quarter cup of bread crumbs
dampened with milk, one egg and one-quarter
cup of melted butter. Salt to taste. After
stuffing, tie up the cabbage carefully and put
in a pan with one-quarter cup of water and
two tablespoons of melted butter. Cover
with buttered paper and bake for at least
an hour, basting frequently with gravy.
STUFFED CABBAGE LEAVES
Boil for five minutes in sailed water twelve
large cabbage leaves. Dry the leaves we'll and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
HOW FRENCH COOKS HANDLE THE
COMMON CABBAGE AND ITS
REFINED FAMILY

sill with the following stuffing: One-half pound
meat, one small beaten egg, one-half cup boiled
rice. Pepper and salt to taste. Roll the leaves
like cigars, close them from all sides and tie
with a thread. Fry the rolls in two table
spoons of butter When brown on all sides
add one cupful tomato sauce. Cover and cook
slowly for one hour at least.
So much for the savory but unpretentious
cabbage. It's relatives, which are much more
distinguished, are the caulifower, Brussels
sprouts and kohrabi.
CAULIFLOWER CREAM SOUP
In buying caulifower choose head that Is
spotlessy white, very close and firm. 1t can
be cooked in many ways, but in France we
make of it delicious soup. Here is the
recipe:
Boil head of caulifower for forty minutes
in a quart of sailed water. While it is cook
ing make rich white sauce Of two tablespoons
of melted butter one tablespoon Of flour, one.
half cup each of cream and of the water in
which the caulfower is cooking. Pass the cauli.
flower through a sieve, add the white sauce,
dilute with the remainder of water. Bring to
boiling point and serve with croutons.
CAULIFLoWER AS A VEGETABLE
Caulifower, served as vegetable, does not
have to boil more than twenty-five minutes.
It is either served with melted butter, white
sauce or la Polonaise; that is, the whole
boiled caulifower is Drowned in butter and
bread crumbs. When there is some caulifower
with white sauce left over, delicious fritters
can be made of it. Take the caulihower by
spoonfuls, dip in fritter batter and fry in a
hot fat
BRUSSELS SPROUTS WITH BUTTER
Take off carefully all the yellow leaves wash
the sprouts and boil twenty minutes in sailed
water. Drain well. Melt two tablespoons Of
butter, put in the sprouts and saute for a
few minutes. Brussels sprouts arc good ac.
compartment to roast veal. Don't use butter
with the sprouts then-but add to them the
Juice of the roast.
KOHLRABI AU GRATIN
The kohlrabi has delicate taste that re-
minds of the caulif1ower and the artichoke
Choose those of medium size and very firm
otherwise they will be tasteless.
Pare the kohlrabi-cut in thin pieces
cover with white stock and boil for an hour
Add rich white sauce, enough to cover the
vegetable. Put in baking dish. Sprinkle with
Parmesan and bits of butter, and put in the
oven for ten minutes.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

that the housewife will have white -four and
that it contains more actual nourishment than
the whole wheat. OF course it does, on per.
centage basis, because the mineral bearing
wholesome bran has been extracted. But
concentrated food is not necessarily a more
wholesome one. Whole wheat is the better
food all round, and should be the cheaper and
more economical one.
Isn't the tail wagging the dog when we must
pay more for less desirable product, and
when its production wastes Is per cent or
more of the wheat berry in the process Of man.
ufacture?
Two main channels Of economy are: 1. To
use the whole grain cleaned and ground
whether it be corn or wheat. 2. To save the
wheat by using more cornmeal, rye, etc.
Only about 70 per cent of the wheat !,
utilized in the present milling. II ground
even on an S5 per cent basis, about 75,OOO,oN
bushels would be added 70 the wheat -four
supply.
While the mixing of fours by the trade is
open to grave abuse, owing to methods Of
sale, lack of proper labelling, the use Of corn
starch instead of the whole grain and so on,
just as there is fraud in the merchant mixing
olive and cottonseed oil and selling it for the
price Of the more expensive oil, still lOOr
100000 bushels of wheat could be saved II 20
per cent of the present amount consumed were
replaced with other fours. There is no reason
why the housewife should not do this for her
self with profit to all concerned.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

storage man and educate the transportation
people and the farmer in regard to methods of
distribution, rather than to substitute inferior
foods for eggs?
1t sounds simple and altogether plausible to
substitute rice for potato, and in some in
stances it is good thing to do. In others it
isn't Merely to put one cheap, starchy veg
etable in the place of an expensive starchy
vegetable seems free from all criticism.
THE BIG DIFFERENCE BETWEEN RICE
AND POTATOES
Unhappily, there is great difference in the
mineral ingredients of these two vegetables,
not only in regard to quantity, but character.
The body is not healthy unless the reactions
are alkaline and the minerals of the potato
give an alkaline reaction Meat adds acids to
the body, and our tendency to eat meat and
potatoes together is we'll founded for this
reason. Rice, on the contrary, gives an acid
reaction and in general should not be served
with red meats. 1t may be used with tomatoes
and cheese, with curries, with chicken and
chicken gravy, and in many ways the use of
potato cut down, but the sweeping conclusion
that rice plays the same role in the diet as
potato is not warranted
On the other hand, the Americans determi-
nation to eat potato two or three times day
and to ignore the cheaper energy value offered
in rice is as narrow and uneconomic as most
of our food habits.
There has been much ado concerning whole
wheat and white -four and the mixing Of
grains. 1t is true that graham -four and
graham bread do not keep so long white
-four, unless they are very dry; but the I'M
fortunate practice of soaking the grain in order
to separate the bran more easily is largely &C
countable for this spoilage When ground dry
and kept dry, whole wheat -four has survived
the seasons in perfectly good condition, and, if
one is fortunate enough to be able to grind
ones own grain and make ones own bread,
there need be no trouble on this score.
When all the sophistries and the special in
terests concerned have been cleared away, it is
plain to the simple minded person with no spe-
cial axe to grind that the whole grain gives the
maximum quantity Of whoesomeness, and
should cost the least
THE FACTS ABOUT GRAHAM FLOUR
The simple facts are these. A pound of
wheat can be ground in a small home mill in
three or four minutes, and doing this saves
So on every barrel of flour. 1t takes about two
hundred pounds TO yield a barrel of -four.
Thus at five cents pound, wheat would cost
about SO, while good graham flour now costs
SIS TO SIC barrel.
for liar nrifk eli L.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

WARTIME RECIPES. Compiled by John wana-
maker. Free application to the housefurnish-
ing department of Wanamaker's, New York and
Philadelphia.
TNHIS is little book containing sixty-fve
pages Of common-sense inspiration and
good recipes. 1t is small enough for the
housewife to slip into her bag and interesting
enough to take it out and read between times.
First Of all the "Six Saving Principles" formu-
lated by Mr.. Hoover. These form the keynote of
the book.
Where it is possible all recipes are standardized
for four people. Those using cornmeal will ap
peal especially to those of us who are Hooverzing
menus and saving wheat for our allies. All
cornmeal recipes from brown bread to cornmeal
and cheese, covered; also, cornmeal is com
bned with other cereals, such as rice.
Oatmeal, the backbone of the Seotehmsn's diet.
has not been forgotten. You can and = recip. for
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

SUPPER MENU (for Sixty Mem q.
Stewed apples
pounds evaporated apples ~@#&asAs
Braised beef ~ HMs
% pounds beef IN
1 pound onions .a@%S
pounds fat, butter preferred ~
y pound -four
Fresh bread and butter
10 pounds bread
30 ounces butter
Tea
III gallons fresh water
81 ounces good tea
to ounces sugar per gallon
We wandered from one room to an
other Each was filled with women
silently, eagerly working or listening.
The first floor was entirely given over to
Red Cross Work. We came across class in
surgical dressings and bandages, taught by
tall, cheerful woman in Red Cross uniform.
About twenty-four women sat side by side at
white wooden tables, diligently sewing and cut
ting the particular kind of bandages that were
being discussed that morning.
1t was before lunch, and a time when only
women not forced to earn their own living were
at liberty. Here they were, young and old,
Immediately gowned, bearing the unmistak-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

This is not to say that it is not a desirable
economy to use oleo instead of butter in cook
ing for grown people, or even on the table, if
there is plenty of milk used in the ration; but
it does mean that butter is better for children
than cleo, since they have a less varied diet
and so are less apt to offset the lack in other
ways. Also, it is their growing time and so
the butter is more important for the child
than for the adult
Substitute oleo for butter if you must, but
do not do it on calorie basis, believing that
cleo at twenty-five cents pound, giving 1926
heat units is really better than butter at
forty-ive cents, giving just about the same
amount of heat, it is true, but having other
very special food values that oleo does not
possess.
Even in the publications of our health de-
partments, to say nothing of popular articles
we find again and again comparison of
foods based on the number of flood units"
present, when the term used should be "fuel"
units, since the two foods compared have ut
terly different values in the ration.
This is not meant to discourage the reason
able use of cleo, especially for cooking. On
the contrary, its use is to be urged in good
many cases. 1t is only that the true facts
should be known, so that the cleo may be
wisely substituted where butter is not alb
solutely needed.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

From TIM. Time Rtvieto IN This Department Such
Books ndy Proftablv Be Added to the Houset0rs'
collection. We Welcome Requests for Information aud
wa Gladly Furnish Lists Of Books Already Revietoed
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

Mason House, in
Washington, W mic N
has been converted
into a School of Prac1
ficaI Preparedness for
Women. BeIOw-hrs.
George Barnett, chair.
man of Voluntary Aid
Committee of the
Women's Section OF
The Navy League, COM
nisSary general OF the
National Servic e
Schools and honorary
chairman of Mason
House.
Copyright by Harris .
Etgir1, WGshir0toA.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
Bv ANNE LEWIS PIERCE
Director of The Tribune Institute

)ME words have earned a bad
reputation by keeping bad COM
pany, and the mere dictionary
definition doesn't cover the
case. Mr.. Webster tells US that
a substitute is something that
takes the place of another-or
serves in lieu of another.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

~ Yearly everybody likes cabbage but IN
~ our secret souls most of US fear IL Is
- Common" So we serve II but rarely,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

There is such thing as true dried or desic-
Gated eggs, which are legitimate if the rots and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

HE first and perhaps still the
only permanent school of prac-
teal preparedness for women
in this country is the Mason
House in Washington, which
has been presented to the
Women's Section of the Navy
paCue.
Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1917-10-11
FOR SALE.

One acre, with cottage house, fine
fruit, macadam road, good location.
will make fine home for some one.
Vacant lot on Front street, ITO It.
frontage, one of the rare bargains on
Front street for building site.
10 acres of good land, $50 bearing
peach trees, small fruit, located on
Smith Stone Road. near Lime City,
Wood Co., Ohio.
House and lot on Second street, good
location, only one block from street
car. Lot 66x165 #. Barn and other
buildings, at bargain if taken soon.
So acres, good corn land, good black
soil. Good house, large barn. Well
tiled and fenced. Very productive and
will be sold at bargain, considering
quality of land and location.
Also 70 acres of sandy loam near
Business Corners on State road.
M. B. COOK
Real Estate Agent. Perrysburx, Ohio.
Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1917-10-11

Mrs. r. j. Westhorn and chill
dren of Toledo were Mrs. A. Leck-
lider's weekend guests.
MIR. and Mrs. Jno. Homer
spent Sunday in Toledo with Mr..
and Mrs. Val. Bender.
Mrs. w. 7. Escott of Toledo
spent the first of the week at the
Fred Witzler home.
Mrs. Emma Ellenberger and
Mrs. Adams were guests over Sun
day of Miss Catherine Hufford.
Mrs. Harrison Brook and
Mrs. Blue of Buffalo, N. Y, were
guests Wednesday of Mrs. Leslie
Charles.
The Misses Lillian and Lenora
Reamer and Mr.. Fred McNight of
Toledo spent Sunday at the J. B.
Lindsay home.
DIR. and Mrs. l. S. Bowers and
~hl. duI MID l. =. bOWcIS WSIc Cuu-
day guests of Mr.. and Mrs. Tracy,
Lincoln avenue, Toledo.
MIR. and Mrs. Lester Carter
and children and Mr.. and Mrs.
Geo. Kazmaier were guests Sun
day at the John Kazmaier home.
Mrs. Kathryn Meeker had as
her Sunday guests, Mr.. and Mrs. j.
F. Caller, of Bowling Green, and
| Mr.. and Mrs. Will Neiderhouse, of
Perrysburg.
Mrs. Herman Harper and her
two sons, William and Charlie
Caldwell, enjoyed an auto trip to
Rochester, Mich, last week where
they visited Mrs. Lulu Judd, Mrs.
Harper's daughter.
The Misses Maude Doren and
Mae Weckerly and Messrs. Fred
Holligker and Ed Whittenmeyer
of Whitehouse were the Sunday
guests of Mr.. and Mrs. G. G. Ley.
dorf.
Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1917-10-11

Mrs. Geo. Lober and family
were guests of friends in Swanton
on Sunday.
Mr.. and Mrs. Geo. De Verna
had as their guest Sunday Rev.
King of Jerry City.
MIR. Russell Williams and Mr..
Elbert Williams spent Sunday in
Tecumseh, Mich.
Miss Belle Haywood of To-
ledo was the over Monday guest of
Miss Mary Franey.
MIR. and Mrs. Alfred Williams
of Toledo were dinner guests Sun
day at the A. R. Williams home.
Mr.. and Mrs. Fred Eckel had
as their dinner guests Sunday Mr..
and Mrs. Frank Eckel, Jr., and
family.
-Wanted-Job in good fam
lily for a healthy, 16-year-old boy
who needs home. The Lucas
County Children Home.
Any skin itching is temper tester.
The more you scratch the worse it
itches. Doan's Ointment is for piles,
eczema-any skin itching. Coo at all
drug stores.
Mr.. and Mrs. R. G. Pew have
returned from the east where they
went to attend the funeral Of Mr..
Pews brother-in-law.
Mr.. and Mrs. l.. Fetzer and
family of Toledo and Mr.. and Mrs.
Grant Sarver were dinner guests
Sunday of Mrs. Jesse Sarver.
MIR. and Mrs. Chas. England
and Mr.. and Mrs. Sherman Burket
of Bowling Green were guests Sun
day at the Henry Broka home.
Mrs. c. R. Rudd and Miss Ad-
die Bradfield of Tontogany and
Miss Jessie Pratt of Toledo, were
guests Sunday at the j. Whitmore
home.
Mr.. and Mrs. w. A. Hodge left
last week for Detroit, Mich, where
they will make their home. Mrs.
Hodge was before her marriage
Miss Ruby Cranker.
Mr.. and Mrs. Albert Reitz en-
tertained Saturday evening Mr.. c.
Klagg of Parson, Kansas, and Mr..
and Mrs. c. V. Klagg and family
of Toledo.
Guests at the Peter Cornelius
home on Sunday were Mr.. and
Mrs. Harry Ludington and family
Mr.. and Mrs. Joe Hoffman and
family and Miss Agnes Cornelius
and Miss Ikener of Toledo.
| Mr.. and Mrs. Chas. Lober en-
tertained Sunday evening Mr.. ant
Mrs. Chas. Snyder and family, Mr.
and Mrs. Fred Snyder, Miss Ada
Snyder, Mr., Harry Snyder and Mr.
Fred Lober.
Mrs. Harry Spreng is enter
tanning her parents, Mr.. and Mrs
L. III. Beiderlinden, of Akron, Q
Her sister, Mrs. Lillian Ducey o
California, was her guest for a da.
this week. while en- route to Ney
York.
Mr.. and Mrs. Fred Witzlel
Miss Ada Escott and Miss Lott
Fink motored to Indianapolis Sat
urday, spending one day at F.
Benjamin Harrison with Mr.. Rot
ert Hartshorn, who is there wit
the officers reserve corps. The
returned the first of the week.
Mr.. and Mrs. VIM. Comstoc
entertained at dinner Sunda.
Their guests included Mr.. an
. Mrs. Harry Comstock and famil
Z of Tiffin,, o. DR., and Mrs. r. Con
! stock and daughter of Maume
|. Mr.. and Mrs. Howard Comstoc
q and son John and DR.. Acker {
Monroe, Mich.
Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1917-10-11
Home Phone
Ninin 2J6
0Htce Hours
y to IL; 1 to 4
TOLEDO. OHIO

-WANTED-Woman to share
pleasant apartment. Enquire
Journal office. 32tf
Mrs. O. E. Hall of Mansfield.
o. spent Thursday with Mrs.
Emma Ellenberger.
Mr.. and Mrs. Geo. Emerich
were dinner guests Sunday of Mr..
Fred Miller of Haskins.
Mr.. and Mrs.W. P. Adamson
We're guests, Sunday, of Mr.. and
Mrs. VIII Bishop, of Toledo.
Mrs. Emma McConahey had
as her dinner guests Sunday Mr..
and Mrs. Fred Grueshaber and
family.
Mr.. Will Hall and son Charles
of Cleveland and Mr.. Carl Hall of
Toledo, were guests Sunday at the
.Chas. Britton home.
Miss Margaret Walsh and
Miss Cecilia Brandhuber were
dinner guests Sunday of Miss
Otelia Asmus of Haskins.
Mrs. Alan Stauch of Los
Angeles, Cal, is visiting at the
homes of her sister Mrs. A. Ballan-
tyne and her brother Mr.. Chas.
Maddy.
Mr.. and Mrs. Jno. Smeltzer
entertained over the weekend Mr..
and Mrs. II. E. Wheeler, Miss Ruth
Rymer and Mr.. Thompson of
Lima, Ohio.
Miss Mayme Haas left Sunday
for Piqua, o., where she will con-
tlnue her. work with the Chapman
Sargent Woodenware Co., former
ly of Perrysburg but now located
lat Piqua.
Miss Mildred Witzler had as
her guests over the weekend Miss
Francis Clark of Toledo. Compli,
menting her guest, Miss Mildred
entertained fourteen of her girI
friends at supper Sunday evening
MIR. and Mrs. Kirk KimbalI
and daughter, Frances, and Miss
Esther Lewis, motored, Sunday
from Prairie Depot, to call on Miss
Helen Kazmaier, who is ill at the
home of her sister, Mrs. Geo. Sny
der.
To celebrate her birthday an
niversary Mrs. Margaret Refs EN-
tertained at family dinner, Sun
day. Her guests were Mr.. an(
Mrs. Frank Refs and family, Mr.
and Mrs. chas. Refs, Mr.. and Mrs
VIM. Phillips and family and Mr.
and Mrs. Carl Schuster and famil,
of Maumee.
Miss Mary Anon entertaine,
at dinner Thursday evening fo
her guest Mrs. Shoemaker of Fos
toria, and as a courtesy to Mrs. i
Kieble and daughter Miss Gen
trude, who have been spending tn
past week with Rev. j. II. Kieblt
The other guests were Rev. J. L
Kieble and the Misses Catherin
and Helen Anon.
'-Messrs. N. R. Harrington, {
ID. Yonker, Chas. Hunter, 4
Ireland, John Avery, r. S. Georg
and James Walker motored frol
4. Bowling Green Sunday afternoo
| and called on Mr.. Chas. Frushe
who has just returned from I'll
: Mineral Springs of st. Loui
!, where he has been taking healt
< treatments. Mr.. Frusher h;
1 much improved in health viii
there,