V

Michigan Tradesman.

Published Weekly. 

VOL.  10.

THE  TRADESMAN  COMPANY,  PUBLISHERS.

GRAND  R A PID S,  NO V EM BER  2,  1892.

$1  Per  Year.
NO.  476

O.  N .  R A P P   Si  C O ..
PRODUCE.
WHOLESALE 

FRUITS  UNO 

9 North  Ionia St., Grand Rapids.

Mail  Orders  Receive  Prompt  Attention.

TELFER  SPICE  COMPANY,

M ANU FACTU RERS  OF

S p ice s  an d   B a k in g   P o w d e r ,  an d   J o b b ers  of 

T ea s, C offees a n d   G rocers' S u n d ries.

I and 3 Pearl  Street, 

GRAND  RAPIDS

Don’t  Forgot  when  ordering

CANDY

T o c a ll o u  o r  a d d re s s

NUTS,  FIGS,

DATES, ETC.

A.  E.  BROOKS  &  CO.,  Mfrs, 46 Ottawa  St., Grand  Rapids.
__________________ 

S pecial  p a in s   ta k e n  w ith  f r u i t   o rd e rs .

M O S E L E Y   B R O S .,

-   W H O L E S A L E   -

FRUITS,  SEEDS,  BEANS  AND  PRODUCE,

26, 28, 30 & 32 OTTAWA  S T ,

Grand.  Ranids,  Mioh
The Green Seal Cigar
It is Staple and will fit any Purchaser.

Is  th e  M ost D e s ira b le  fo r M e rc h a n ts  to  H a n d le  b e c a u se

S en d  Y o u r W h o le s a le r a n  O rd e r.

Retails for 10 cents,  3’for 25 cents.

SFECIAL  DRIVE,  IN

Floor  Oil Bloths i Oil Cloth  Rugs

For  the  Stove  Trade.  Write  us  for  Prices.

S u c c e ss o rs   to

HARRY  FOX,  Manager.

SMITH  &  SANFORD,  68  Monroe St.
MUSKEGON  BRANCH  UNITED  STATES  BAKING  CO.,
M u s k e g o n C r a c k e r  C o.,
Crackers, Biscuits#Sweet Goods.
BEANS If you have any beans and w ant to sell, 

we w ant  them , w ill  give you fu ll  m ar 
ket  price. 
Send  them   to  us  in   any 
quantity  up to car  loads, w e w ant  1000 
bushels daily.

S P E C IA L   A T T E N T IO N   P A ID   T O   M A IL   O R D E R S .

MUSKEGON,  MICH.

W .  T.  L A M O R E A U X   CO.,

128,  130 and  132  W.  Bridge St.,  GRAND  RAPIDS,  MICH.

NO  BRAND  OF  TEN  CENT

C O M P A R E S

WITH  THE GfseF

G.  F.  FAUDE,  Sole  Manufacturer,  IONIA,  MICH.

Gr.  S .  BFtOWUST,

-JOBBER  OF-

Foreign  and  Domestic  Prints  and  Vegetables.
Oranges,  Bananas  and  Early  Vegetables  a  Speeialty.

Send for quotations.________ 24-26 No  Division St.
Grand  Rapids  Brush  Co.,
BRUSHES,
GRAND  RAPIDS,  MICH.

M a n u fa c tu re rs  o f

O u r g o o d s a r e  s o ld  b y  a l l M ic h ig a n   J o b b in g  H o u se s.

WRITE  FOR PRICES  ON

CHEESE

H. E. MOSELEY & CO.

4 5   S o n tb   D iv is io n   St..

G R A N D   R A P ID S , 

-  M IC H .

Wisconsin,  Ohio and  Michigan make, 

AMERICAN

IMPORTED

Limburger,  Swiss,  Fromage  de Brie, 
D’Isigny, Camembert, Neufchatel and 
Caprera.  Also our  XXXX Orchard.

VINEGAR

JOBBER  OF

F.  J.  D E T T E N T H A L E R
OYSTERS
POULTRY 1  6ÄME

SALT  FISH

Mail Orders Receive Prompt  Attention. 

See quotations in another column

CONSIGNMENTS  OP  ALL  KINDS  OF  POULTRY  AND  GAME  SOLICITED

Who  urges  you  to  keep

Sapolio?

Th e   P u b lic  t

By  splendid  and  expensive  advertising  the  manufacturers  create  a 
demand, and  only ask the trade to keep the  goods  in  stock  so  as to supply 
the  orders  sent to them.  W ithout  effort on  the  grocer’s  part the  goods 
sell  themselves,  bring  purchasers to  the  store, and  help  sell  less  known 
goods.

Anv Jobber will be Glad to Fill Your Orders.

iGASOLI»17  BARRELS.

STANDARD  OIL  CO.,

GBAUD  RAPIDS,  MICHIGAN.

DEALERS

Uluminating and Lubricating

NAPTHA  AND  GASOLINES.

Office, Hawkins Block. 

Works, Butterworth Ave.

GRAND  RAPIDS, 
BIG RAPIDS, 
ALLEGAN,

BULK  WORKS  AT

MUSKEGON, 
GRAND  HAVEN, 
HOWARD  CITY,

MANISTEE,

PETOSKEY,

CADILLAC,
LUDINGTON.

HIGHEST  PRICE  PAID  FOR

EMPTY  GARBON 
RINDGE,  KALMBACH  &  00,

12,  14,  &  1 6   P E A R L   ST.

Pall  Season  1892.

G IV E   US  A  C A L L   A N D   S E E   O U R   C O M P L E T E   STO C K .

■ n  a   r * T O D V   r *  O O ' n Q   V Vou want  the  best  wearing  qucli- 
J;  A L  JL U J X   X  

u U U J J O .   ties, we make them.
Q Q Q  

We carry a fu ll line and can show you
all the novelties of  the season at prices

we know will be satisfactory.

and buskins, also felt boots and socks.

TiirAivivr  GOODS 
never tia^80 nice a Mwc  8*m>c8, a^ipper8
RUßßFH  GOODS  We 8611 tfie  he8t'  016  Bogton  Rubber
TRADE WINNERSg

Shoe Co.'s.  Satisfaction guaranteed.

All  Goods  Manufactured  by  Us• 

Quality the B est1  Purity Guaranteedl

PU TN A M CA N D Y  C O .

EE E S S
P E R K I N S   <&
Hides, Furs, Wool & Tallow,

S E A L E R S  IN

NOS.  1 2 2   a n d   12 4   L O U IS   S T R E E T .  G R A N D   R A P ID 8 ,  M IC H IG A N .

WE  CARR7  A   STOCK  OF  CAKE  TALLOW  FOB MILL  USB.

&

I M P O R T E R S   A N D

Wholesale  Grocers
ALL

GRAND  RAPIDS

Wholesale 
Grocers•

BARNHART

PUTMAN  CO.

YOL.  10.

GRAND  R A PID S,  W ED N ESDA Y ,  NOVEM BER  2,  1892.

NO.  476

P R O M P T , 

W. F red McB ain, Sec’v. 

C O N S E R V A T IV E , 

S A F E .
T.  S t e w a r t   W h i t e ,  Pres’t. 
_______

O Y S T E R S !

S o lid   B ra n d   C ans.

D aisy   B ra n d .

M in ce  M e a t— B e s t in   U se.

S ele cts............................................................
2a
E.  F .................................................................
S tan d ard s...............................................................  
18
S ele cts.................................................................... 8  34
F avorites................................................................. 
1-*
S tan d ard s...............................................................  
16
S tandards  In  bulk  ............................................. 1  10
Large  b b ls................................................................. 554
H b b ls........................................................................  6
401b  p ails................................................................... 654
20 lb p a ils ....................................................................614
101b 
6%
2 lb cans, usual  w eight, per  d o z ...  .............81  50
5 lb  ** 
“ 
......... . . . . . 3  50
Choice  D airy B utter  . 
..................................   18
F resh Eggs 
21
P ure Sweet C ider  in bbls.................. 
.........   15
V inegar.............................   10
Choice Lemons, 300 and 360  .........................   7 00
New Pick.es in  bbls, 1200 ..............................   6 50
h a lf  bbls, 800  .......................... 3 75
Peach preserves, 20 lb.  p ails...................... 
07
Pickled peaches, 20 lb.  “ 
05
........................ 

........................  ...........................  
“ 

“ 

“ 

“ 

“ 

“ 

 

 

EDWIN  FALLAS,

Prop  Valley City  Cold  Storage
a  15 -2 1 7   L iv in g s to n  S t.. G ra n d   R a p id s.

ESTABLISHED  1841.

TH E M E RC A N TILE   A G E N C Y

R . G. D u n   &  Co

R eference Books Issued  quarterly.  Collections 

attended to throughout U nited States 

and Canada

Per  Bool  of

100  LetYES
___“Barlow ’s  Pat  M anifold T racer,”  used in
tracing delayed  freight  shipm ents), or for “ Bar- 
low’s Pat. M anifold Telegram .”  We have the lat 
ter  in  stock  for  both  W estern  Union  and  for 
Postal  Lines

Sent  postpaid  on  receipt  of  above  price,  or 

w ill send samples.

BARLOW  BROS.,

QBAND  RAPIDS,  MICH.

F R A N K   H.  W H IT E ,

M anufacturer’s  A gent and  Jobber of

Brooms, Was'iOoards,  Wooden
Indurated  Pails  i  Tubs,

A N D

W ooden  B o w ls,  C lo th e s p in s   a n d   R o llin g  

P in s ,  S te p   L a d d e rs,  W a sh in g   M a­

c h in e s , M a rk e t, B u s h e l a n d  D e­

liv e ry   B as  e ts.  B u ild in g  

P a p e r , W ra p p in g

P a p e r, S acks, T w in e   a n d   S ta tio n e ry .

M anufacturers  in  lines  allied to above, w ish­
ing to be represented in  this  m arket are request­
ed to com m unicate w ith me.

125  C O U R T  ST.,

GRAND  RAPIDS,  MICH.

A.  J.  SHELLHAH,  Scientific Optician,  (5  Monroe Street.

OUR  NEW  LINE  OF

Tablets,
Fall  Specialties 
School Supplies 
Etc.,

Eyes  tested  for  spectacles  free of  cost  w ith 
latest im proved m ethods.  Glasses in every style 
at  m oderate  prices.  Artificial  hum an  eyes  of 
every color.  Sign of big spectacles.________

The Braistreet Mercantile Apncy.
Executive Offices, 279,281,283 Broadway, N.Y

T h e  B r a d s tr e e t  C o m p a n y , P ro p s .

ARE NOW BEING  SHOWN ON THE  ROAD BY

CHARLES F.  CLARK, Pres.

MR.  J.  L.  KTMER,
OF  OUR FIRM
MR.  GEO.  H.  RAYNOR, 
MR.  WALTER  B.  DUDLEY 
MR.  CHAS.  E.  WATSON, 
MR.  PETER  LUBACH.
EATON,  LYON  &  CO.
S.  A.  MORMAN,
LIME,
CEM ENTS,

A k ro n .  B u ffalo   a n d   L o u is v ille

WHOLESALE
I S A L E

h e a d   a n d   O h io

P e to s k e y ,  M a rb le  

Stucco and Hair, Sewer Pipe,

FIRE  BRICK  AND  CLAY. 

W rite  fo r  P ric e s .

10 LY O N   ST., 

-  G RAND   R A P ID S.

“ Better 

A   G R IM   J A IL E R .
take  your  rifle  or  revolver 
along,”  said my partner,  Jim Hayes, as 1 
prepared  to  leave  the  cabin.  “ There’s 
no telling what you  may run  on in  these 
mountains.”
“No, Jim. 

I’ll take nothing but a light 
pick  and  shovel  and  some  grub,”  I re­
plied,  passing  out.

Near the  door  were  tied our two deer­
hounds,  Zip and  Keene, and, as 1 stopped 
to pat their  heads,  both  begged piteous­
ly,  in dog fashion,  to be taken along.

“No,  no,  old  boys,  no  hunting to-day,”
I said,  soothingly.  And  the  intelligent 
creatures,  seeing  that  I did  not  carry 
gun,  soon ceased to grumble.

It was the  4th of  July,  1869.  We had 
been  for  some  time  engaged  in  silver- 
mining near Argentine  Gulch, Colorado, 
and  were  living  in  a stout  log  hut,  of 
which,  in  the absence of other claimants 
we had  taken  peaecable possession.  We 
could not think, however,  of  prosecuting 
our usual  work on  the  Fourth;  and Jim 
not  feeling  like joining me, 1 had decid 
ed to go off prospecting alone.

trary,  could not convince myself that the 
sun,  of which I caught occasional glimps- 

, was in the right place.
“ Pshaw,  I’ll get  out  all  right!”  I said 
aloud, as if  arguing the point with a com­
panion;  “but can  1 do  it this  afternoon?
not,  Jim  will have  the  laugh  on  me, 

and I can’t stand  that.”

to 

and 

climbing 

scrambling 

to  get  down 

At last,  twisting  and  turning,  plung­
ing, 
into, 
around  and  over  ravines  and  rocks,  I 
managed 
timberline 
again,  but  of  how  far I had  come or of 
where  I  now  was  I  had  not  the  least 
idea.  Two things,  however,  I did know: 
That the shades of evening  were coming 
on 
and  that  my  chance  of  reaching 
camp  that night  was  hardly  worth  reck­
oning.

No  glimpse  of  sunlight  now.  The 
deep shadows of the  lofty  peaks  were all 
around  me,  and 
in  another  hour  the 
gloomy  solitude  would  be  wrapped  in 
darkness.  The  night,  too,  at  that  alti­
tude,  would  be  unpleasantly  cold. 
I 
must prepare for it in time.

Don’t lose  yourself,  old  man. 

It’s  i 
mighty easy  thing to do,”  he called  out, 
as  1  walked  away;  while  the  hounds 
gave me  a cheerful  send-off in  the shape 
of a parting howl.
“ Well,  no,  Jim. 

I’m not quite so green 
as  all  that.  But,  if  I’m  not  back  ta 
night,  maybe you’ll look me up,”  I laugh­
ingly rejoined;  the  point of  the joke ly 
ing in  the fact that I was  an old mount­
aineer and Jim a comparative tenderfoot, 
though  one  of  the  best  fellows  in  the 
world.

Prospecting,  or,  indeed, 

traveling  on 
foot at all,  in  the heart of  the  Rockies,  is 
exceedingly  hard  work, not only  because 
of  the physical  obstacles,  but  also from 
the  unsatisfying  nature  of 
the  highly 
rarified  air,  of  which  one  is  obliged  to 
inhale  vast  quantities  in  order  to  get 
oxygen  enough  to  sustain  life.  Hence 
after  four  hours  of  incessant  toil,  by 
which time I  had got  above  timber line,
1 was glad  to sit  down by  a little spring 
to rest.

So  far,  though  making  many  tests, 

had  found  no  indications  of  a  paying 
lead;”  but 1 was  not  going  to  give  up 
hope,  and,  after making a  hearty  dinner 
from  the  bread  and  cold  meat  in  my 
haversack,  I  scaled  the  heights  to  my 
right,  determining  to  find my  way home 
by  another  route. 
"Twas  easier  said 
than done,  for,  on  descending  the ridge, 
1 came into an utterly  strange  neighbor­
hood,  and shortly  found  myself wander­
ing in a wild labyrinth of  intricate boul­
der-strewn  gullies  and  frowning  preci­
pices,  from  which  extrication  seemed 
hopeless,  as every  attempt  to travel  in  a 
direct  line  only  tended  to  confuse  me 
more and  more.

For two  hours,  spent  in desperate ex­
ertion,  I tried vainly  to thread the mazes, 
and  finally  had  to  confess  that  1  was 
lost.  Then  I thought to retrace  my steps 
to  the  old  trail  and  take a fresh  start, 
b'ut this, too,  I found  impossible. 
I had 
somehow got completely “ turned round;” 
and,  despite  all  reasoning  to  the  con­

I had come to a little  valley hedged in 
by  great  pieces  of  detached  rock,  and 
there were numerous  guarled  roots,  dry, 
broken  limbs  and  other  available  fuel 
scattered  around.  Determining  to go uo 
further,  I commenced to gather a heap of 
these,  intending to keep up  a big lire  un­
til morning.  1 picked up  one  armful of 
small stuff and then stepped across to at­
tack  a  specially  dense  pile  which 
lay 
close against the base of  an overhanging 
cliff.  Seizing hold of a protruding stick,
I gave  a strong  pull  and  brought down 
the  whole mass.

Then  I  saw  that  behind  the rubbish 
was the mouth of  a rough,  shallow cave; 
and,  curious to  see  what  it  contained,  I 
very  foolishly  stooped  down  and  went 
in.

At  first  I  could  distinguish  nothing; 
but when my eyes became  accustomed to 
the dim  light,  1 saw,  huddled  up  in  one 
corner  and  quite  motionless,  two  furry- 
lookiug  objects  about  the  size  of  rac­
coons;  and, on  going  closer,  found  that 
they  were  neither  more  nor  less  than 
grizzly bear  cubs.  *

seen 

that  1  had 

So soon as the little creatures  were con­
vinced 
they 
bunched  up  for a fight,  but 1 picked  up 
one,  and,  in spite of its furious struggles 
and  pig-like  cries,  carried  it out of the 
i cave.

them, 

Holding it  between  my  knees,  with  a 
fore paw  in  each  hand,  while the  claws 
of its hind  feet  were viciously digging at 
my  boot-tops,  1 was  minutely  examin­
ing it,  when 1  heard a noise  as of  flying 
gravel  and,  looking  up,  saw  the mother 
bear tearing  round  the  corner of  a rock 
and coming  at  me with  open mouth  and 
flaming eyes.

Now, 

there are grizzlies and grizzlies. 
Even  this fearlessly savage  beast,  unless 
cornered or  wounded,  will  generally  try 
to get out of a man’s  way, but an old she, 
robbed  of  her  young,  is  one of the  most 
terrible animals  in existence  and  would 
charge a  regiment of  soldiers  without a 
moment’s hesitation.

The  enraged  monster  was  not  over

Offices in the principal cities of th e U nited 
States,  Canada,  the  European  continent, 
A ustralia, and in London.  England.

Grand  Rapids Office, Room 4, Widdicomb  Bldg.

HJSNBY  R O Y C E .  S u p t.

l i e n t , * *

“ T h e  
H AVING  conducted  th e  above  nam ed  hotel 

tw o  m onths  on  th e  E uropean  plan,  and 
come to the conclusion  th a t we can  better serve 
our  patrons by conducting same  on  the  Amerl 
can  plan,  w e take  pleasure in announcing  th a t 
our  rales w ill  hereafter  be  *2  per day.  As  the 
hotel  is  new   and  handsom ely  furnished  w ith 
steam   h eat and  electric  bells, we are  confident 
we are  in a position to give the  traveling public 
satisfactory  service.
Rem ember the location, opposite U nion Depot. 
F ree baggage transfer from  union  depot.

BEACH  h  BOOTH,  Props.
COMMERCIAL  CREDIT  CO
Successor  to  Cooper  Commercial  Agency 

and
Commercial  reports  and  current  collections 
receive  prom pt  and  careful  attention.  Your 
patronage respectfully solicited 
Telephones 166 and 1030. 
Office, 65 Monroe St. 
L.  J .  STEVENSON, 
C.  A.  CUMINGS

Union C redit Co.

C.  E.  BLOCK.

twenty yards from  me,  and  dropping the 
cub,  I turned and  ran for dear life.

Glancing  around 

in  hope  of  finding 
some  place  of  refuge,  I could  see  none 
close at  hand  not  equally  accessible  to 
the  bear;  but  about  sixty  yards  ahead 
stood a tall hemlock sapling,  and toward 
this I darted at my  best speed.

In those days  I was very swift of foot, 
and  with a fair  chance might have made 
a short dash  like  that quickly  enough  to 
escape.  But  I  was  badly  handicapped 
by  heavy,  spiked  boots  and  a rock-en­
cumbered course, while my  pursuer,  thin 
from  long  nursing,  was  in  prime raciug 
condition;  and  before  L  had  gone  half 
way,  1  found  that  she  was  fast gaiuing 
on me.

The  four-footed  brute  cared  nothing 
for the  loose stones;  but  should  I  stum­
ble,  all  would  be  over  in  a  moment. 
Hence 1  was  obliged  to  pick  my  steps, 
though  my  revengeful  enemy  came each 
instant nearer and  nearer  until  less than 
fifteen  feet  intervened  between  us. 
was  apparently  doomed;  for  although 
the 
tree  was  now  within  twenty-five 
yards,  unless  I  could  reach  it  at  least 
three  seconds  ahead  of  the  bear,  she 
would'pull me down  in  the act of  mount 
ing.

The hoarse,  grunting roar of  the eager 
brute  had  changed  to  a  blood-curdling 
growl,  and 1  fancied  that I  could almost 
feel her hot  breath  on my  back,  when  a 
sudden  remembrance  of  some  old-time 
story  struck  me.  Quick  as  a lightning 
flash  1 drew  my  belt-knife and with one 
stroke severed the  light  strap of the oil­
skin  satchel  containing  the  remains  of 
my lunch.  The  bag  fell  to  the ground, 
and,  sure enough,  the  bear stopped  short 
and  tore it into  shreds.

Then,  totally  ignoring  the  bread  and 
meat,  she came on  again  with redoubled 
rage.  But  the  precious  three  seconds 
had  been  lost and  gained,  and  she  was 
yet  four 
lengths  behind  me  when  1 
reached  the tree and scrambled  up  to the 
first branch,  about  twenty  feet from  the 
ground—though  barely  in  time  to  save 
myself,  for the  long-bodied  beast reared 
straight  beside the  trunk and came  with­
in a  hair’s-breadth  of  catchiug  my  foot 
as I  ascended.

Most fortunately  for me, adult grizzlies 
do not climb,  nor  could  even a  common 
black  bear  have  gone  up  that  sapling, 
the stem of  which  was]only  nine inches 
in diameter.  Though  safe  for the pres­
ent,  I  was  by no  means  in a comfortable 
position,  none  of 
the  brauches  being 
large enough to sustain my whole weight. 
Consequently,  in order to support myself,
I  was  obliged  to  cling  with  one arm  to 
its body,  and  very firmly,  too, as the  baf­
fled monster several times rose ou her hind 
feet,  shook  the  tree  violently  and  tore 
off great strips of  bark  with  her  power­
ful  claws.

What  if she should take a notion  to dig 
it up  by  the  roots?  She could  have  done 
so in  fifteen  minutes.  Oh,  how  bitterly 
I now regretted  not  taking  Jim ’s  advice 
to  bring my  revolver along!

After a  while,  my  jailer  got  tired  of 
trying to dislodge me;  but,  instead of go­
ing off,  she  uttered  a  loud,  peculiar cry, 
and  the next moment  the two cubs came 
shuffling along and joined  her.

Then,  while her babies refreshed them­
selves,  the grim  mother  sat  composedly 
down at  the  foot  of  the  tree,  evidently 
preparing for a regular  blockade.

If  I  should 

live  a  thousand  years, I 

could never forget that  awful n ig h t

T H E   M I C H I G A N   T R A D E S M A N .
After dark,  the temperature fell to the 
freezing point, and  I kept from perishing 
only  by  repeatedly  climbing  higher up 
the tree and then sliding  down to my  old 
position.

I next instant  heard  the  low,  repressed 
whimpering of  hounds,  and  as,  with re­
turning strength,  I  uttered a loud yell of 
joy,  Zip and  Keene,  bursting  into  full 
cry and straining  on their  leashes,  came 
round 
the  corner  of  that  same  rock 
whence the bear had  first emerged!

Even so I could hardly  keep  my  blood 
circulating,  and  I  was  so  worn  out  by 
fatigue  and  so  deadly sleepy  that I  was 
in  momentary  danger  of  dropping  into 
the  hungry jaws  below.

I had hoped  that the cold would  induce 
the  bear  to  retire  to  the cave  with  her 
cubs,  in  which  case 1 might  take a short 
run and gain a larger  tree;  but  the  cun­
ning beast seemed  quite  contented  with 
her present quarters, and long after  i had 
ceased to  distinguish  her  brownish-gray 
form  on  the  similarly  colored  ground  1 
could hear her moving about and coddling 
her young ones.
time 

the  moon  was  two  or 
three  days  beyond  the.full,  and  itjm ust 
have,  been  past  midnight when  it  rose 
high enough to  clear  the  mountain-tops 
and  light  up  my  valley  prison.  Then 
the bear and I could  again  see each oth­
er plainly,  a fact of  which  she  took  ad­
vantage  to  give  my  roosting-place  an­
other series of vigorous shakes.

At  this 

If  the angry  beast  had  known enough 
to  keep  this  up  for  five minutes at any 
one time,  I must  have lost my  hold;  but, 
luckily,  she didn’t, and!  always renewed 
my grip during her quiet  spells.

What was to be the end of it all?  The 
dumb brute  could  maintain  her fast  un­
til  1 should drop  from  exhaustion,  and  if 
she kept  watch  long  enough,  that result 
was  certain. 
In  this  desolate  place  no 
outside  help could be  expected, and, bar­
ring a common butcher’s  knife,  1  was en­
tirely  unarmed.

“But,  surely,”  1  reasoned,  “ the  old 
fiend  will  go  off  first  thing in  the morn­
ing to look  for food,  and  then  I can eith­
er make good  my retreat  or kindle a fire 
which  will  keep her at  bay  and,  perhaps, 
by  its  smoke,  attract  some  wandering 
prospector.”

These reflections,  though  quite consol­
ing to me.  didn’t exactly harmonize  with 
Mrs.  Bruin’s  views. 
The  rising  sun 
found her  still on  duty  and  apparently 
determined  to  have  me for  breakfast  or 
go without.

Hour after  hour  passed away,  and,  as 
the  day  grew  hot,  I  began  to  suffer so 
fearfully  from  thirst  and  the  strained 
horror  of  my  situation,  that  I  at 
last 
deliberately made  up my mind to descend 
and meet death  in  fair  fight.  No  use  in 
delaying;  ‘twas  but  prolonging  my  ag­
ony.  And  yet  to  so  die  was awful. 
I 
would  hold  out till  nature could  endure 
no  more.  No  voluntary  act  of  mine 
should precipitate my  doom.

If the tree had  been  an aspen, a cotton­
wood or,  indeed,  any kind of a deciduous 
tree,  I  might  have  obtained  some  relief 
by chewing the leaves,  but  there  was no 
nourishment in the bitter hemlock spray.
It seemed only  to increase  my  thirst,  and 
I felt that the end  was near.

Once  more,  with  a  kind  of  horrible 
fascination,  I gazed  down  at my  implac­
able  foe,  idly  wondering  whether  she 
would  kill  me  by  a single  blow of  her 
great paw or rend me  piecemeal  to frag­
ments.

But suddenly  she  stopped  in  her rest­
less  walk,  sniffed  the  air for  a moment 
with  uplifted  head and  then,  driving the 
cubs  before  her, ambled off  toward  her 
den.

What  could  this  mean?  A  question 
quickly answered, for,  intently listening,

The dogs were closely  followed  by Jim 
Hayes,  upon  whose  heels  came 
three 
stalwart  companions,  and  they  met the 
grizzly  face to face before she had gained 
the cave.

At this  blessed  sight  the  warm  blood 
once again rushed  through my  benumbed 
limbs,  and  with  frantic  haste I  slid  to 
the grouud.  All  was  over,  however,  be 
fore I could  reach the scene.

Ou  seeing her  assailants,  the  bear had 
charged  instantly;  but  Jim  jerked 
the 
hounds  to one  side,  and  the  other hunt 
ers,  cooly  tiring together,  seut three  bul­
lets through her brain,  when she dropped 
dead  with  scarcely  a  quiver,  and 
the 
scared cubs scurried into the den.

Then  men  and  dogs  rushed  tumultu 
ously  upon  me,  and  it  was  hard to tell 
which  were  the  more  delighted  by  my 
rescue.

“ Water,  boys,  water!”  I gasped, as tLe 

jubilant fellows pulled me about.

One  of  them  put  his  canteen  to  my 
swollen  lips—and  1 shall  remember that 
draught to my dying day.

Not  a  question  was  asked  until  my 
companions  had  seen  me  begin  to  eat 
like  a  famished  wolf,  but  then  Hayes 
quietly  said:

“ Well,  partner,  1  guess  you’ll 

live 
through it;  but you  did  kind of get lost,
1  reckon!”

“ Yes,  Jim,  1  own  right  up. 

I  don’t 
know half as  much  now  as  I  thought  1 
did  yesterday  morning.  You came just 
in  time to cheat  the grizzly of her dinner. 
How did it all  happen?”

“ Why  man  alive!  You’re  uot  more 
than  two miles  from camp  now,  but,  the 
country  being  so  rough,  1  suppose  you 
couldnt  hear 
the  signals  1  fired  all 
through  the night.

“Only  two miles?  1  thought it  was  a 

dozen,”  I  wonderingly  rejoined.

“Well,  I  guess  we’ve  traveled  more 
than  that  to  find  you,  and  you’ve only 
got the dogs  to thank that we did it;  for, 
of all  the wild,  crooked  tracks ever made 
by a mortal  man,  yours beat.

“ When  1  found  that  you  were  sure 
enough  lost,  I  started  out  at  the  first 
streak of  light  this  morning and got the 
boys  here  to  join  in for the hunt.  The 
trail  being so old,  we  were  rather  dubi­
ous about the hounds  keeping  to it;  but 
every  now  and  then  we  came  to  some 
place where  you’d  chipped at the rocks, 
and then  we  knew they  were right.

The greatest  bother  was  after  you’d 
crossed that low  range  and  turned back 
to come home,  and if  we hadn’t been cer­
tain  sure  of  the  dogs,  we’d never have 
followed  them,  for  there  was  one place 
where  they  led  us  uine  or  ten 
times 
round  and  round in  a circle  without go­
ing  ahead  an  inch.  We  wouldn’t  let 
them  give 
thought 
maybe  we’d  run  across a stray  elk,  and 
that’s  the  reason  you  and  old  grizzly 
didn’t hear them sooner.

tongue,  ’cause  we 

“ We got here at last somehow,  audit’s 
all  right  now,  partner;  but  I  tell you 
you’ve had a mighty lucky escape.”

“Jist  erbout  ez  narry  a one ez ever  1 
heared  on,” said  one  of  the  old-timers 
who had come with Jim.  “Howsumever 
we’ve  got  the  b’ar  an’  cubs,  an,  it’s  a 
purty good day’s  work arter all.”

W.  Thomson,

GOLD  MEDA L,  PARIS ,  1878.

W. Baker & Co.’s
Breakfast

Ts  Absolutely  Pur*, 

and it is Soluble.

Unlike  the 
iDutch Process

No  alkalies  ot 
j  other  chemicali 
or dyes are uset 
in  its  manufac­
ture.

fre e  

se n t 

A  d e s c rip tio n   of  th e   c h o co late  
la n t,  a n d   o f th e  v a rio u s  c o co a  an c 
h o c o la te   p r e p a r a tio n s   m a n u fa c  
u re d   by   W a lte r  B a k e r  &  Co.,  w i: 
e 
to   a n y   d e a le r  or 
p p llc a tlo n .  ________
V.  BAKER  &  CO.,  Dorchester,  Mass
t   CO,
SCBLOSS,  ABLER 

f t

MANUFACTURERS  ANI)  .JOBBERS OF

-AND-

REMOVED  TO

2 3 - 2 5   L a rn ed   St„ E ast 

DETROIT,  MICH.

D ealers wishing  to  look  over our  line are  in ­
vited  to  address  our W estern  Michigan  repre­
sentative  Ed.  Pike, 272  F ourth  avenue, G rand 
Rapids.

A S P H A L T

FIRE-PROOF  ROOFING

T h is  Roofing  is  g u aran teed   to   stan d   in   all 
plac es w here Tin and Iro n  h as failed;  is su p er­
io r to  S hingles and m uch cheaper.

The best Roofing  fo r  covering  over  S hingles 
on  old roofs of  houses, barns,  sheds, e tc .;  will 
n o t ro t  o r  p ull  loose, ahd  w hen  p ain ted   w ith 
o u r

FIRE-PROOF  ROOF  PAINT.

W ill la st longer  th a n   shingles.  W rite th e u n ­
dersigned  fo r  prices  and  circulars, relativ e  to  
Roofing  and  for  sam ples  of  B uilding  P apers, 
etc.

11.  tt.  REYNOLDS  & SON, 

Practical  Roofers,

Cm. Ionia and Oampan Sts.,  Grand Rapids,  Minfr,

SCHEME  GOODS  AGAIN.

W ritten fo r The Tradesman.

“Oh, w ad some power th e giftie gie us 
I t w ould frae m onie a blunder free us, 

To see ourselves as ithers see us.
A nd foolish notions.”

The above quotation, written  by Robert 
Burns  in  the  seventeenth century,  is  as 
worthy  our  attention,  and  will  apply as 
strongly  to people of  our  present  day  as 
it  did  to  those  people  the  day  it  was 
written,  and  could  we but  pick the mote 
out of  our own  eye,  the  world would  be 
the  better  for  it;  but,  alas,  instead  we 
are too  much  on the  great I and  little v  
order,  believing  that,  if  great  I  coiftmit 
a  wrong,  our  heavenly  father  will  not 
record  the  same  against us in his  great 
book,  when,  if  little u  commit  the  same 
offense,  his  actions  will  appear  almost 
unpardonable.  We  are  always  placing 
ourselves before  the  world  as  heroes or 
as  living  saiuts,  while  little  u   is  illus 
trated  as  by  the  placing of  a  stick  in  a 
pool of  water—the  stick  makes a  hole, 
yet,  when  removed  from  the  pool,  the 
hole fills with  water and is gone.

If my business did not bring me among 
experiences of  the inconsistencies of  hu 
man nature, 1  would  be astonished at the 
ways  in  which  men  in  high  as  well  as 
low  positions,  professing  to  seek  after 
the material *leadiug to the  prosperity of 
the  country,  take  the  most  unworthy 
means for impairing if  not destroying it. 
They complain  that  business is prostrat­
ed  and  that  labor  is  unemployed,  that 
enterprise is dead;  yet  the very remedies 
which they propose  for the evil  but pro­
long and increase it.

Nothing  is  more  essential to business 
prosperity than  a  confidence  that  exist­
ing  conditions  will  remain  unchanged, 
and no man  can  have that  confidence in 
business who is continually  using under­
handed speculations to obtain  something 
for nothing.  When  you are  forewarned 
you are well armed;  when you  know dan­
ger  is  ahead,  you  know  how  to  guard 
against it;  but, when your dangers are un­
known or  are  uncertain,  you  should not 
run into them timidly  because their ways 
appear  easy,  for  to  do  so  is  to  prove 
yourself unworthy the name of  a man of 
trust.  You  place  yourself  before  the 
public  a& a child  who  heeds  not the  ad­
vice  of  its  parents,  but  must  learn  by 
misfortune  and  woe.  Thus,  you  make 
yourself a detriment to mankind,  for you 
are but a stumbling  block in  the  way of 
humanity,  and  are  the greatest enemy to 
yourself 
that  humanity  can  produce. 
You  are  like  the  vine  which  climbs  a 
tree and  obtains its  life  by sucking  the 
sap.

Thus  it  is  that  “ Man’s inhumanity to 
man makes countless thousands  mourn.” 
And  man  seems to be  unmindful of  the 
fact that  to  make others mourn is  but to 
bring  woe  upon  himself.  The  farmer 
who  harvests his  crops for  market  and 
places the small  potatoes or the  windfall 
apples  in  the  middle  of  the  barrel,  or 
scatters the  poor  eggs  among  the  good 
ones,  or  mixes  the  unwashed wool  with 
the  clean,  is  but  hurting  himself.  He 
forgets that  he is hurting  the sale of  his 
products,  and  what  he  has  gained 
quantity  is  more  than  balanced  by the 
drop in market value.  The farmer, when 
called  upon  to  work  his  road  tax,  at 
tempts in every conceivable  way  to work 
two days into  one,  unmindful  of the fact 
that  good  roads are a benefit to  himself 
and increase the  value of his property.

The  merchant,  when  engaging  a  new 
clerk,  says:  “George,  as  you  do  not  on

T H E   M IC H IG A N   T B A D E B M A N .

W ritten for The Tradesman.

T h a t  M a n is te e   R a i lr o a d   A g a in .

law on  your  side to collect  bills of  un-1 
worthy  customers?  Such  is  the  fact, 
because,  if  they can  prove  that you  have 
been selling  them impurities at the value 
of  pure goods,  you  have placed  the  law 
in their  hands,  which  not  only prevents 
you  from  collecting  your  account  but j 
places  you  in  a position  liable for  dam­
ages.

derstand  the  business  and  have it all  to ! ever  come  to  you,  good  merchant  who 
learn, you are  worth only so much  to me;  deals in  scheme  goods,  that  you  have no
but,  I  will teach you  and,  as you become 
familiar  with 
the work  and  learn  the 
quality of  the goods  I will  advance your 
wages.”  George is satisfied  and  goes  to 
work.  He is expected  to  live up  to  his 
part  of  the  contract,  and,  if  he  does 
otherwise  he is discharged at once  with 
a tarnish  upon his  fair name.  The  boy 
is seldom to blame for the  offense  he has 
committed,  whatever  it  may  be,  because 
he  is  young  and it is so much  easier  to 
learn wrong than good.  He is not in the 
wrong  because  you  were  first  to  break 
your  part of  the  contract,  for,  from  the 
time  he 
took  his  place  behind  your 
counter,  you  have not  given  him  the  in­
struction  which  you had  promised  him 
for his small compensation.  How much 
you  might  have  helped  him,  had  you 
kept your part of the contract;  how much 
more might you have helped yourself, had 
you  taught  him  good  business  princi­
ples,  had you  instructed him to be  civil 
and  obliging  to  all  who  entered  your 
place of  business,  whether a customer or 
not.  And  when  you  received a new  in­
voice of  goods,  when  he  opened  up the 
boxes for  you  and  spread  out the  wares, 
how  much  more  he  could  help  you  if 
you  would  have  kept  your  part of  the 
contract and  pointed out to him  the mer­
its of  each  separate  article,  in that  way 
making  him  familiar  with  his  line,  so 
that when  presenting  them  to  your cus­
tomers,  he  would  know  how  to  handle 
them to make the  sale,  by showing  them 
wherein the  goods  are  better  than  the 
goods  of  Neighbor  Smith,  who  asks  10 
per  cent.  less.  But,  instead,  you  let 
Neighbor Smith  score  you,  and  run into 
danger when  you  know it  is before you, 
and  you  buy  a cheap  class of  goods  to 
compete  with  Smith.  This  demoralizes 
trade.

The history  of  the  Manistee & North­
eastern Railroad,  running  from Manistee 
to Traverse City,  has  been  rather out  of 
the ordinary for railroads.  Prior to 1889 
the road  was operated  as a narrow guage 
logging  road  for  hauling  logs  to 
the 
Buckley  &  Douglas  mill  at  Manistee. 
About  that  time  the  owners decided  to 
open  the road  for passenger traffic.  They 
graded  and  relaid  the  rails  to  standard 
gauge,  purchased  engines  and  cars  and 
operated the road  to  Lake  Ann.  Buck- 
ley & Douglas platted a number of  villag­
es along the  line,  which  have  prospered 
remarkably,  growing  like  magic.  Last 
year  the  line  was  opened to its present 
terminal  point.  Traverse City.  The pe­
culiar  thing  about  the  road,  and  that 
which distinguishes  it from  every  other 
road in the  world, is that there has never 
been  a  dollar  in  bonds  issued,  and  as 
each  equipment  was  purchased,  cash 
was paid  therefor.  The road is the prop­
erty of  Manistee  capitalists,  the  firm of 
Buckley  &  Douglas  owning  nearly  all 
the stock,  which  is said to pay good  divi 
dends.  The  route  was laid  out  by Wil­
liam Douglas,  the present General Super­
intendent,  whose knowledge of  the route 
was gained  when  he  first  tramped  over 
the ground  as a  “ lumber  looker,”  years 
ago,  before the foundation of his  present 
fortuue was  laid.

And,  again,  there is the merchant  who 
tries to obtain  something for  nothing,  or 
is so dishonest as to handle scheme goods, 
so-called,  where  he  puts  some  worthless 
fixture  to  his  own  use  and  makes  his 
customers  pay for  it  in  worthless stuffs 
which he sells  them.  W hat  an example 
for  any merchant to place  before  an  in­
telligent clerk to teach him  to  be a thief, 
and,  as such,  what  can  you expect  from 
that  clerk  whom  you  promised  to  in­
struct in business  principles?  1  pity the 
boy  who  falls  into  such  hands.  You 
might  as  well  put  up  short-weight,  or 
take money out of  your customer’s pock­
et as to sell  him adulterated goods at the 
price of a pure article.

From the C alifornia F ru it Grower.

The  President  of  the  road,  Edward 
Buckley,  has  shown his  management  to 
be of  the  same  high  order  that  has  al­
ready accumulated  a fortune  in  lumber. 
Mr.  Buckley is  reported as  a  single  man, 
and is certainly  one  whose  personal  at­
tractions  and  business  ability  would 
make  a  legitimate  mark 
for  any  fair 
maiden,  as  being well worth the  labor  of 
inducing to share his  pleasures and  sor­
rows. 

W.
How California Fruits are Packed.
Below  we  note  the  sizes of  packages 
containing California fruits  sent to East­
ern  markets.  Cherries  are  put  up  in 
boxes of  10 pounds net each, and apricots 
and  nectarines  are  packed  in  “ half­
crates”  containing  four  baskets,  each 
holding  five  pounds  net.  Grapes  are 
shipped in  whole  crates of  forty  pounds 
net, or half crates of twenty pounds each. 
Whole  crates  contain  eight  baskets  of 
five  pounds  each.  Plums,  peaches  and 
prunes  are  packed  in  boxes  of  about 
fifteen  pounds  each.  Pears  are  pac'“ J 
in  boxes bolding forty  pounds net 
ifornia deciduous  fruits commence going 
to the markets in  May and continue  until 
November.  Orange shipments commence 
in  December  and  continue  until  June or 
July,  some  reaching  the  market  as  late 
as August. 

______

Use the Tradesman Coupon Books.

What merchant was ever satisfied  with 
an  invoice  of  scheme  goods?  Did  the 
scheme ever  have the  value  you expect 
ed?  Do not  your  adulterated  goods ap 
pear to  “ hang fire”  on the shelves?  And 
do  you not  feel  guilty  every  time  that 
you  weigh  out a pound to your customer 
and  charge  him  the price of  pure goods 
when you glance at the worthless scheme 
which  you  have  received  with 
them? 
Does it not make  you feel that  you  are 
rogue;  that you are  sucking the  blood of 
those who support  you,  and that you are 
unworthy  the  name  of  a  business man? 
Did  you  ever  know  a  merchant  in  the 
grocery business  who  had  a large  stock 
of  scheme baking  powder and  spices on 
his  shelves,  who  did  not  fail? 
If  you 
trust a customer for  an  invoice of  goods 
and  he fails  to  pay you,  you  call  him  a 
rogue.  Which  is  the  greater  rogue,  if 
you  sold  him  adulterated  goods  at  the 
value of the pure article?  Did the thought

8
HEROLD-BERTSCH  SHOE  CO.,
I

JOBBERS  OF

Perhaps,  fellow  merchants,  my  words | 
appear too  forcible,  but  allow  me  to say 
in conclusion  that  I  do  not  believe you I 
have  any  intention  of  wrong  doing. 
I 
merely  wish  to  place  the  m atter before 
you  in such  a  way  that  you cannot  but 
see  how  unsatisfactory,  as  well  as  un­
principled,  this  dealing in  scheme goods | B O O T S  A N D   S H O E S  
is. 

W .  M.  G i b b s .

A g e n t  fo r W a le s-G o o d y e a r R u b b e rs , 
a n d   7  P e a r l  S tre e t.  G R A N D   R A P ID S .

WE  ÄRE  HEADQUARTERS

SEND  PO R  PR IC E   LIST.

Daniel  Lpch,

19  S.  I o n ia   S t., G ra n d   R a p id s.

DODGE

^  i Independent  Wood  Split  Pulley.

TH E  LIG H TEST!

TH E  STRONGEST!

TH E  BEST!
HESTER  MACHINERY  GO,

45  So.  D iv i s i o n   St.,  GRAND  RAPIDS.

4,

T H E   M I C H T Œ â J S r   T R A T O S M A N

AMONG  THE  TRADE.
AROUND  T H E   S TA TE.

Allegan—A.  W.  Mosher  &  Son 

have

opened  a meat market.

Bronson—L.  M.  Leet  succeeds  Leet  & 

Gilson in  general  trade.

Bellaire—I.  A. Adams succeeds  Adams 

& Squire in general trade.

Holly—Ii.  0.  Smith  has  sold  his grain 

business to Chauncey Stuart.

Shelby—J.  Doucett  succeeds  Becktnan 

& Doucett in  the  meat  business.

White Cloud—Erickson Bros, have sold 

their grocery stock to Tims Jardine.

Elsie—J.  B.  Wooley  succeeds  Wooley 

& Downey in  the  hardware  business.

Lapeer—Geo.  E.  Stanley has purchased 

the harness  business of W.  R.  Warren.

North  Branch—Beu  Stafford  has  pur 
chased the jewelry stock  of H.  W.  Cable.
Middleville—W.  R.  Young  is  succeed­
ed by A.  M.  Gardner in  the grocery  busi­
ness.

Clio—B.  W.  Deyo  succeeds  Conlee  & 
Deyo in  the  agricultural  implement  bus­
iness.

Saginaw—The  Turnbull  Beef  Co.  has 
changed  its name to  the  Saginaw Valley 
Beef Co.

Sherwood—M.  A.  Annis  is  succeeded 
by  Mrs.  Jerome  Alger  in  the millinery 
business.

Holly—N.  W. Downing succeeds Down­
ing &  Bro.  in  the  fruit  evaporator  and 
produce  business.

Chelsea—Hummell  &  W hittaker  are 
the 

succeeded  by  Chas.  W hittaker  in 
hardware business.

Clare  J.  A.  Chase  &  Co.,  dealers in 
general  trade, have dissolved, C. F.  Chase 
continuing the  business.

Almout—Colerick  &  Martin  are  suc­
ceeded  by J.  N.  Sullivan  & Co.  in  the dry 
goods and grocery  business.

Vickeryville—G.  C.  Rounds  lias  sold 
his  drug  stock  to D.  C.  &  H.  L.  Carpen­
ter,  who will continue the business.

Whitehall—Geo.  F.  Sibley  has  leased 
the  store  room  formerly  occupied  as  a 
postoffice and  will  put  in  a line of  hard­
ware.

Eau Claire—Frederick Rapp has opened 
a liquid grocery  here.  Kortlander & Mur­
phy  furnished  the  stock, David  McGann 
booking the order.

Hudson—Wm.  Bowerfind  &  Co.  have 
purchased  a  building  here  and  will  put 
in  a bakery  business,  as  a branch of  the 
Adrian establishment.

Adrian—Clark,  Mason  &  Co.,  jobbers 
of  cheese  and  provisions,  have  merged 
their  business  into a stock  company  un­
der the same style.  The corporation  has 
a capital  stock of $25.000.

Boyne  City— Fred  Helfrich  has  sold 
his grocery stock  to  Mr.  Atwood,  of  Hor- | 
ton’s Bay,  who will continue the business 
at  the  latter  place.  Mr.  Helfrich  will 
put in  a bazaar  and  fancy  goods  stock.

MANUFACTURING  MATTERS.

Owosso—The style of the  Owosso Cart 
Co.  has  been changed  to the  Owosso Car­
riage Co.

Ellingston—Wm..  A  Bailey  succeeds 
H.  A. Bailey  & Son  in  the  sawmill  and 
lumber business.

Saginaw—Coroline  (Mrs.  H.  II.)  Boer- 
gert is succeeded  by  Fred  H.  Boergert  in 
the tailoring business.

Highland  Station—The  Oakland  Vine­
gar A  Pickle Co.  has  been  merged  into a 
corporation,  with a capital  stock of $50,- 
000.

Sebewaing—Liken,  Brown  & Co.  have

| purchased  of  Frances  Hood  his stave,
J heading  and  saw  mills  at  Merrill  and 
Wheeler.

Coleman—J.  E.  Curtis & Son  of  Ohio, 
have  purchased  720  acres  of  hardwood 
land  in  Midland  county,  the  considera­
tion  being  $10,800.  They  will  locate  a 
stave mill  here and  cut  up  the  timber.

Naubinway—N.  Holland  &  Co.  have ! 
not  a single  log  in  reserve  on  skid way,  | 
yet  the mill  is  kept running all the time. 
The  trees  are felled  and  the  logs cut  and  j 
railed  to the mill  for  each day’s  sawing; 
on  the  stump in  the morning and  lumber j 
in  the evening.

Saginaw—The  name  of 

the  Emery 
to  the i 
Lumber  Co.  has  been  changed 
Holland  &  Emery  Co.,  and  the  capital 
has  been  increased from $180,000 to $250,- I 
000.  The office of  the  company  is  to  be 
removed  from  Saginaw  to  East Tawas, 
to  which  point the  Holland  mill of  this 
city is to  be  removed  as  soon  as  opera­
tions close this  season.

Marquette—The  Pinkerton  &  Hudson 
sawmill  has  been  completed and  will  be­
gin  running this  week. 
It  is  reached  by 
a spur of  the  Milwaukee,  Lake  Shore & 
Western  Railway,  twelve  miles  long,  re­
cently completed.  The  mill  is a double 
band,  with  shingle,  lath  and  siding  mill 
in connection, and as  it is  located  in  the 
midst of a rich  pine  belt which  has never 
been touched,  it  undoubtedly  has a long 
run  before  it.

Marquette—T.  C.  Shaw  of  this  city, 
has  purchased  Kimmell  &  Robertson’s 
sawmill  at  Crystal  Lake.  The  purchase j 
includes lumber,  logs and  general  outfit. 
The above concern has been  in a  bad  way 
for a year back,  owing to  lack  of capital, 
and  has  lately  parsed  into the  hands of 
Sidney  Adams  as  assignee.  The  pur­
chaser is a building  contractor.  He  will 
take hold  aud  operate  the  mill  himself.
Bay City—The  mills of McLean & Co., 
Rouse & Co.,  Carpenter «fe  Co.  and Green 
&  B ram an  have  sawed  logs  ail  this  sea­
son  for S.  O.  Fisher,  and they have stock 
sufficient  to  keep  them  employed  until 
the close. 
It is  again  stated  on  what  is 
claimed  as  responsible  authority, 
that 
the H.  W. Sage & Co.  mill  is  to  be  leased 
to  Mr.  Fisher. 
It  is  expected  the  mill 
will exhaust logs on hand in  two or  three 
weeks.

Harrison — Wilson,  Stone  <ft  Wilson 
have begun  the construction  of their  fac­
tory.  The old  mill  building of  W.  II.  &
F.  A.  Wilson  is  being  remodeled  and  ar­
ranged  for 
the  machinery  of  the  new 
plant.  The  upper  portion  will  contain j 
planing  machinery and  an outfit for  the I 
manufacture of  lath,  bed  slats  and  nail 
keg heading.  The lower floor  will  con­
tain shingle mill  machinery.  A fireproof I 
boiler  house  is  being  built  for the saw- ! 
mill  and one  will  a No be  constructed  for 
the factory and  shingle  mill.  This firm  j 
purchased  a large  quantity of  pine  and! 
hardwood  in  Greenwood  township about [ 
a  year  ago,  connected  by  rail  with  their ! 
milling  plant,  and  the  firm  have  fine 
prospects  ahead.

Gladwin—For  several  years  Gladwin  i 

county has  been  the scene  of  very exten­
sive lumbering  operations  and  probably 
no  single  county  in  Michigan  has  con­
tributed  a larger quota of  white pine.  It 
is being rapidly cleared  up,  even  though 
some  large  firms  have  dropped out,  and 
it  will  yet  furnish  a  large  quantity of 
timber of hard  aud soft varieties.  There 
is  a  large  stock  ot  hemlock  and  hard­
woods  yet  available.  C.  Merrill  &  Co. 
have  nearly  100,000,000  feet  of  pine to

I cut.  Bliss  &  Van  Auken  own  a  good j 
[ chunk of timber,  W.  W.  Steele is putting 
in  this  winter 5,000,000,  Pitts & Cranage | 
4,0.00,000,  the Eastmans 0,000,000 of  hard j 
anti soft  timber,  Muinford  &  Avery  sev^1 
eral  million  feet,  George  B.  Wiggins  a 
few  million,  and  two  or  three  Saginaw 
firms  have  some timber  yet  to come  out 
of 
the  county.  There  are  a  number 
of  local  mills  cuttiug  and  will  be  for 
some years to come.

E a r n e s t  P le a   f o r  t h e   T .  P .  A .

that  occasion, 

Time  was,  and  but a few  years  ago at 
that,  when  the T.  P.  A.  as  an  organiza- 
| tion  in  this  State  could  not secure the 
services of  a  ward  politician  in  an ora­
torical  effort,  but, judging from  the  mag­
nitude of the demonstration at St.  Louis, 
Oct.  1,  which  was  T.  P.  A.  day  at the 
Exposition  there,  and  the quality of  the 
speakers  on 
there  has 
evolved  from the chaotic mass of  indefi­
nite objects, mismanagement  and misap­
propriation,  an organization of  no  mean 
proportions,  having  sufficient  force  of 
character to call  forth  the  earnest efforts 
of one of America’s most gifted sons,  the 
eloquent  aud  polished  orator,  Cougres 
man Breckenridge.  The occasion of  the 
address was  in  honor  of  the  Traveler’! 
Protective  Association,  whose  member 
were  the  guests  of  the  city.  The com 
plimentary  illumination  at night  is  said 
to have cost  the city $5,000.

The  President,  Leo.  S.  McGrew,  is  a 
member  of  the  firm of  Geo.  D.  Barnard 
& Co.,  and  is ably  seconded  by  aboard 
I of directors many of  whom  are  member 
of  prominent  business houses of St. Louis 
and  elsewhere.  With  such a  force  back 
of  such  beneficent  objects,  the  Associa­
tion  will  readily commend  itself to  the 
traveling  fraternity.

Would  it  not  be  well  for  our  Michigan 
brethren of  the grip  to  make  up  a strong 
division  of the T.  P.  A.,  with  headquar­
ters  in  Grand  Rapids,  whose  manage­
ment will  remove the  stigma of  the for­
mer effort  and  place our traveling men in 
touch  with  the  best  of  the  profession 
elsewhere?

Grand  Rapids  finds  a market  for  her 
manufactured  goods  in  all  parts of  our 
common domain.  There, also,  she should 
find 
its  commercial 
representatives.

fellowship  with 

independently  of 

F a v o r s   a   S t a t e   L e a g u e   o f  G r o c e r s .
S a g i n a w ,  Oct.  31— 1  note  by  T h e  
T r a d e s m a n   that  the  Grand  Rapids  Re­
tail  Grocers’ Association  is making  rapid 
progress 
these  days,  having  evidently 
struck  a keyuote as yet  undiscovered  by 
the  other  grocers’  organizations  in  the 
Slate.  This  leads  me  to  think  that  a 
State league  or  federation  of  retail gro­
cers—operating 
the 
Michigan  Business  Men’s  Association— 
would  be  the  means  of  advancing  the 
grocery  interests very  materially.  Such 
an  organization  would  in  no  way  eouflict 
with  the work of the  M.  B.  M.  A.,  but 
would  rather supplement  it,  specializing 
the  grocery 
the 
members of that trade to discuss and pass 
upon  matters  of  interest  to  that  trade 
alone.
I should  be pleased  to hear from  other 
representatives  of the grocery  fraternity 
in  other parts of the State.

feature  and  enabling 

FOR  SALE,  WANTED,  ETC.

A dvertisem ents  will  be  inserted  un d er  this 
head  for two cents a word the first insertion aud 
one  cent a word  for each  subsequent  insertion. 
No advertisem ents  taken  for  less  than 25 cents. 
Advance pavment.

liC SIN K SS  C H A N C E S .

ggg

600

LlOK   SALE—LARGE  PACKING  BUSINESS 
-A  and  m eat  m arket  w ith  tools  and  fixtures, 
including horse> and wagons, bnck  block 22 feet 
front on  m ain  street, ice  house  and 2 1 acres  of 
land,  w ith slaughter  house.  This  business and 
property is in Ovid,  Mich  A ddress L. C  Town- 
se'.d, Allen  Bennett  Block. Jackson  Mich  6u6 
T ^O R   SALE  CH EA P-M EA T  MARKET  AND 
-A  grocery  in  good  town of  1,200  inhabitants 
Good opening.  Address  No. 600, care  M ichigan 
Tradesm an. 
£V )R   SALE  OR  WILL  EXCHANGE  FOR 
-A  grocery stock—New  house,  barn  and  store 
budding  in  Kalamazoo;  lot 4x8;  buildings are 
w orth  price  ashed  for  entire  place.  A ddress 
A B C, Kalamazoo,  Mich. 
IV O -  1  CHANCE  t o   s t e p  
i n t o   a   BUSI- 
X I  ness of $18,0(10 to $20,coil per year;  drv goods 
and  line  shoes;  w ill  invoice  $7000;  sm all pay­
m ent down,  balance  on  lime  to  suit purchaser 
Lock box  1,  Belding.  Ionia Co..  Mich. 
603 
T ^ ° R   SALE—A  GOOD  CLEAN  ¡STOCK  OF 
-A  hardw are in a booming  city of  5,000, in  the 
center of the finest farm ing country in the State. 
Stock will  invoice about  $9,  00.  Can  reduce on 
snort notice.  Reason for felling, other business. 
Address  No.  60«, care  M ichigan Tradesm an.  604 
TflOK  >ALE— SAWMILL,  YARD,  DOCKS  AND 
A- 
tim te r land.  E ntire  plant.  Capacilv 30 000 
per  day.  Good  condition.  Stock  secured  for 
com ing season.  M ust  he sold.  Address No. 601, 
care of  M ichigan Tradesm an. 
TjlOK  SALE—CLEAN  NEW  STOCK  OF  DRY 
-A  goods,  notions, clothing,  furnishing  goods, 
shoes,  groceries,  cigars,  tobaccos  and  confee 
tionery,  located  in  one  of  the  best  business 
towns in M ichigan.  Doing over #2,500 per m onth 
spot  cash  business. 
Not  a  dollar  of  credit, 
stock  will  Invoice  about  <$5,000.  A ddress  No. 
594, care  M ichigan Tradesm an. 

594

601

eery  business. 

Reason  of  selline’,  poor 

health.  W.  L.  Mead,  Ionia,  Mich. 

■   GOOD  CHANCE  FoK   AN  A  NO.  1  GRO- 
f jlOR  >ALE—A  sTOt  K  OF  GENERAL  MER 

chandise  in  LeRoy,  Michigan.  Stock  will 
invoice  $10,000,  but  we  w ill  reduce  to  any  de­
sired am ount.  We  court a  thorough  investiga 
tion.  as  we  offer  an  established  trade  and  a 
profitable  investm ent  Will  ren t  or  sell 
the
burl ling.  M. V. G undrum  & Co.  ______582

575

take 

XCELLENT  OPPORTUNITY  FOR  A  BDS- 
iness man  w ith $5.000 to $10,000 ready money 
to  em bark in the  wholes tie  business  in  G rand 
liapids  and 
the  m anagem ent  of  same. 
Louse well established. 
Investigation  solicited 
from  per  ons  who  mean  business.  No others 
need apply.  No. 556, care M ichigan Tradesm an.
__________________ _ 
UK-R SALE-A FINE AND WELL ASSORTED 
3  
stock of  dry  goods,  boots,  shoes,  hats, caps 
an a gents  furnishing goods, in  live railroad and 
m anufactu. ing  tow n of  from  50i>  to too  inhabi­
tants.  Only business of the kind in th e locality. 
Other and more  im portant business requires the 
attention of the proprietor.  We court a thorough 
investigation  and  w ill  guarantee  a  profitable 
investm ent.  A ddress  No.  571,  care  M ichigan 
Tr-tdesman. 

556

r.7.

*602

370 

M ISC E L L A N E O U S .
I V>  YOU  USE  COUPON  BOOKS ? 
IF  SO, DO 
o f th e  la rg e st m a n u fa c tu re rs  in  th e 
L m te d   S tates.' 
If  y ou  do, yo u   a re   c u sto m e rs o f 
th e  T ra d esm a n  C om pany, G ra n d   R a pids.
“  “ >K  SALE
T pO lt  SALE — GOOD  DIVIDEND - PAYING 
-A  stocks in  banking, m anufacturing  and mer 
cantile  companies.  E. A. Stowe,  100  Louis  St 
’
G rand Rapids. 
'CIOR  KENT—TWO  NEW  BRICK  STORES 
a-  connected  by archw ays, excellently  Iocs ted 
bu;t"!ess  purpo-es.  No  drug  or  hardw are 
store  in  town  and  both  badly needed  One of 
Jas 
best trading  points  in  state.  Terms easy 
Henry. Alto, Mich._____________  
■plOK  SALE  — BEST  RESIDENCE  LOT  IN 
JL  G rand  Rapids,_70x175 feet, beautifully shad­
ed  w ith  native  oaks  situated in g o o i  residence
li°neh tvviRnJeii!if0  f£?- / rou»  e e c tric   street  car 
**ell  for $2 o00 cash, or part cash,  pay- 
ments to suit.  E.  A. Stowe,  100 Louis St. 
\\T A N T E D —PKAC1TCAL PRIN TER  WHO  IS 
fam iliar  w ith  job  work  and  capable  of 
editing  a country  weekly, to  start  a  new spaper 
in a live town  No com petition  A pplicant m ust 
have at least $500 cash or its  equivalent 
If  you
Tradesman"6*18  ttddresB  No‘ eo5> care  Michigan
IF   YOU  DESIRE  TO  SELL 
M  ERCHANTS: 
t  exchange  your  stock  of  m erchandise 
send full  particulars to  G.  P. N ash, 361  A rcade 
Cleveland, Ohio.  ______ 
’
T Vn ^ i£ ESIVENCIl   LOl’S  1N  VILLAGE  OF 
for  grocerv  stock 
w orth  $100.  to  $1,500.  Will  pay  difference  in 
cash.  Address  No. 470, care  M ichigan  Trades- 
inau. 

1IJS  to  exchange 

5;o

599 

354 

R e t a i l   G r o c e r .

Wisner,  Rowe & Co., who have endeav­
ored  to  conduct  a  banking  business  at 
Saugatuck  for  several  years  on  inade­
quate capital,  have  abandoned  the  field 
and  the  local  partners  will  remove  to 
Delhi,  La.,  where the  senior  partner  has 
been  engaged  in  the  banking  business 
for some  time.

M IC H IG A N   M IN IN G   S C H O O L .

A State  School of  Mining  Engineering, giving  nrae- 
tical  instruction in m ining  and allied  subjects  PHas 
schools in surveying, Shop practice and  Fie“  
Geology.  Laboratories,  shops  and  stam p  mill  well

C X X T S X X T G   R O O T .

W e  p a y  t h e  h i g h e s t  p r lo e  f o r  i t .   A d d re s s

PECK BROS., WG°Ær SIM?u

TTTTi;  M IC H IG A N   T R A D E S M A N

5

G R A N D

L. C.  Prescott succeeds  O.  M.  Dunham j 
in  the  wall  paper  business  at  28 South 
Division  street.

A. L. Jenison  has  removed  his grocery 
stock  from  305  Broadway  to  144  West 
Fulton  street,  the  former  location  of C. 
H.  Chadwick.

to  himself.  When 

Wm.  H.  Hoops  was  in  town  last  week 
and  settled 
the  damage  suit  brought 
against him  by the  receiver  of  the R.  G. 
Peters Salt &  Lumber,  in a manner high­
the 
ly  satisfactory 
it  owed 
Manistee  corporation  failed, 
Tucker,  Hoops &  Co.  $2,700  for 
the use 
of  their  logging  railroad.  As  an  offset 
against  this  claim,  Mr.  Peters  alleged 
several  thousand  dollars  damages  for 
timber burned as the result of afire start­
ed  by  an  employe  of  Tucker,  Hoops  & 
Co.  Mr.  Hoops contested  this claim and 
had prepared  a  valid  defense to  the suit 
brought against  him in  such  connection, 
but  the  plaintiff  came  to  his terms and 
concluded  to  abandon  the action  at law 
and  pay  him $1,000,  in  settlement of  his 
claim  against the defunct  corporation.

Capt.  U.  N.  Moore,  President  of  the 
Grand Rapids Packing and Provision Co., 
is arranging for a banquet  to  the  stock­
holders,  office  employes  and 
traveling 
force of  that corporation,  in  honor of the 
tenth  anniversary of the company,  which 
occurred  yesterday.  A  decade  ago  the 
business was attended  to by  D.  D.  Cody 
as President,L .E. Hawkins Secretary and 
Treasurer and F.  E.  Higgins as Manager. 
These  gentlemen  subsequently  stepped 
aside, Capt.  Moore  assuming  the  duties 
of  President,  W.  P.  Granger  those  of] 
Secretary and  Treasurer,  while  the  late 
John Mohrhard held the nominal  position 
of Manager  until  his  death.  The  per- 
sonel of the office force  is the same as  on 
the  day  the  company  began  business, 
when  Frank  C.  Hawkins  opened  the 
books and  Will  P.  Granger  took  the  po­
sition of assistant book-keeper  and  bill­
ing clerk. Chas. S. Robinson began travel­
ing for the company a month after it began 
business and is there yet.  Valda John­
ston subsequently traveled for the corpor­
ation  a couple of years,  being  succeeded 
by John Garvey,  Jr.,  who still  holds  on. 
Financially  speaking,  the history  of  the 
company has been a happy one, the stock­
holders having no reason  to  complain  at 
the size or distance of the dividends.

P u r e ly   P e r s o n a l.

Chas.  Yisner,  for  the  past  two  years 
connected  with  the  retail grocery  house 
of  James C.  Shaw,  has  taken  a  similar 
position with Yisner »Sr. Cusick.

Antoine  Ekstine,  general  dealer  at 
Mapleton,  was in  town  last  Friday on his 
way  home from Chicago,  where he arran­
ged to place several  cargoes  of  potatoes.
Arch.  Cameron,  General  Manager  of 
the  Cameron  Lumber  Co.,  which  con­
ducts a  general  store at Torch  Lake and 
sawmills at that place and  Central Lake, 
was  in  town  one  day  last  week,  Mr. 
Cameron  began  operations  on  a  small 
scale at Torch  Lake  in  180(5  and  the  ex­
tensive  business  now  conducted  by  his 
company  is  a monument  to  his energy, 
honesty  and  foresight.  Mr.  Cameron 
will  manufacture broom  handles and  di­
mension stock  in  connection with his new 
sawmill  at Central  Lake  and  confidently 
expects to employ  100  meu  in  connection 
with this Industry another season.

G r ip s a c k   B r ig a d e .

Wm.  Houghton spent most of  last week 
with  his house,  H.  S.  Robinson  & Co.,  at 
Detroit,  getting  out  his  spring  line  of 
samples.

Thos.  Ferguson,  formerly  with  the  J.
M.  Bour  Co.,  of  Toledo,  has  engaged  to 
travel  for  G.  F.  Faude,  the  Ionia  cigar 
manufacturer.

W.  M.  Gibb,  who  covered  the  retail 
trade of this State  several  years  for  the 
now defunct  house of  Hatch <& Jenks,  of 
Buffalo, is now on  the  road  for the J.  M. 
Bour Co.,  of Toledo.

Edward  Good, 

J.  L.  Immegart,  formerly  on  the  road 
for the  Catliu  Tobacco  Co.,  but  for  the 
past year  engaged  in  the  retail  grocery 
business  at  Traverse  City,  has  engaged 
to travel  for  the Catlin Co.  in  Kentucky 
and  Indiana.  He will  close out his stock 
at Traverse City  as  quickly  as  possible.
the  versatile  Kansas 
City  traveler,  told  the  following  story  at 
the recent T.  P.  A.  reunion  at St.  Louis: 
“ I  was  the  victim  of  a  very  peculiar 
accident out in  Kansas  a couple  of  years 
ago. 
It  was Christmas night,  and I  was 
going into St. Joseph from a little Kansas 
town.  As the day  had been  Christmas  1 
had  filled  up  on  egg-nog  and  Tom  and 
Jerrys,  so that 1  was  pretty  well  fixed up 
when  1 got into  the sleeper. 
In half  an 
hour or so a newly married couple board­
ed the sleeper and  took  seats just in front 
of  me.  The groom was ill—stomachache, 
or colic,  or something of that sort. Pretty 
soon  the porter made up  the  berths  and 
we turned  in.  The groom  took  the berth 
In front of me,  and  the  bride  was  across 
the  aisle  from  him.  Before  I  went to 
sleep  1  heard  the  fellow  groaning,  and 
knew  that  he  was  pretty  sick.  Finally 
those egg-nogs fixed  me,  and  I  fell  into 
sound  sleep.  During  the  night  the 
groom got worse,  and  the  bride  got  up 
and superintended the  preparation  of  a 
red-hot mustard plaster. 
In  going  back 
to  the  ice-water  tank  she  lost  her  bear­
ings,  and when she came back  she  open­
ed the curtains  of  my  berth  and  care­
fully placed the hot poultice  on  my  dia­
phragm.  Then she climed  into her berth, 
and congratulated  herself  that  she  had 
done her duty to  her  liege lord. 
1  woke 
up  in about  two  minutes.  1  thought  1 
was in hades.  “My God! 
Ia m   burning 
up,’  I screamed,  at  the top of  my  voice. 
‘Oh.  booze,  booze,’ I  apostrophized,  ‘you 
have  brought  me 
Then  1 
rolled out  of  my  berth,  dropped  on  my 
kuees and  began  to  pray  in  a  voice  loud 
and  sonorous,  but  rather  shaky.  The 
passengers  poked  their heads out of their 
berths; some  laughed and some screamed. 
The  wife jumped out of her  berth,  threw 
her  arms about my  neck  and commenced 
to cry: 
‘Poor  boy, my  poor  boy.’  The 
porter rushed up:  ‘Let him alone, missus, 
he’s only  got  the jim  jams.’ 
‘But  he’s 
my husband;  oh,  my  poor boy,’ cried  the 
woman. 
Just  then  the  sick  husband 
stuck  his head through  the  curtains.  He 
looked  as  if  he  had  lost  Charley Ross. 
The wife saw  hitn  and sprang to him.  In 
a  minute  or  two  she  tittered  outright. 
She had  discovered  her  mistake,  and  so 
had  l  by  that  time.  Explanations  fol­
lowed  and  the  next  morning the groom 
borrowed  a box of  cigars  from  my  sam­
ples  and  set  ’em  up  all  around, 
young  wife  looked out of the window un­
til the  first  lay-over station was  reached, 
and there she  and  her  husband  left  the 
train. 
I  have  never  touched  a drop of 
liquor since then,  and  when  I  occupy  a 
sleeping-car berth I  wear  an  adamantine 
night shirt.”

this!’ 

to 

T h e   D r u g   M a r k e t .
Quinine is steady as quoted.
Gum  opium  and  morphia 

changed.

Castor  oil  has  advanced  and  much 
higher prices are looked  for,  on  account 
of a short crop of beans.

Linseed oil has been marked up 2 cents 

by the combine.

Turpentine is higher.
Salacine is scarce  and  higher.
Senna leaves are  very  scarce and  rap­

idly  advancing.

Anise seed is scarce  and  higher.
Oil  tanzy  is very  much  higher,  on  ac­

count of  short crop.

Menthol has  advanced.
Powdered  ipecac  root is in  better  sup­

ply and  lower.

A bout Decem ber 1 we  shall  send a thermome 
ter to each of  our custom ers.  Being desirous of 
adding  to  their  num ber,  we  w ill  send  one  to 
any dealer  w ho is not  now  a custom er  and will 
send us  an order  before  Jan .  1.1893,  providing 
he  m entions  seeing  our  advertisem ent  in  this 
paper.

Send in your order now for

C h ild re n ’s  F o o tw e a r,  O v e rg a ite rs ,  L a m b s - 
w o o l S oles. S h o e L aces,  B ru s h e s , D re ssin g s. 
B la c k in g s , o r  a n y  o th e r  S hoe S to re  s u p p lie s  
y o u  m a y  n e e d .

BIRTH,  KRAUSE  &  GO..

1 2 -1 4   LY O N   ST. 

G R A N D   R A P ID S .

}JOBBERS OF

Geo. H. Reeder & Go.,
BOOTS  & SHOES
Felt Boots and Alaska  Socks.

State Agent« for

158 &  160  F u lto n  St., G ra n d   R a p id s.

TYPE  FOR  SALE.

One hundred  and  fifty pounds of  this non 
pareil.  Extra caps, leaders, figures and frac 
tions  included.  Will  sell  the  entire  lot  and 
one pair of cases for $30.

Fifty pounds  of  this  brevier,  containing 
double allowance of caps but no small caps. 
Will sell  font  and one  pair  cases  for  ten 
dollars. 

______

Eight hundred pounds of the brevier type 
now used  on  the "Tradesman.” 
It  is  of 
Barnhart  Bros.  & Spindler  make  and  has 
been  in  partial  use  for  only  four  years,
I Will  sell  entire font  for 18c  per  pound,  or 
The I 50  pound fonts  or  upwards at 20 cents  per 
pound.  Cases,  a dollar per pair.
We also  have a choice assortment of second 
hand  job and  advertising  type, proof  sheets 
of which will be forwarded on application.
THE  TRADESMAN  GO,

G R A N D   R A P ID S ,  M IC H .

B on  H u r !

10c  o r   3  fo r  25c.

Made on Honor !

Sold on Merit !

ORDER  FROM  YOUR  D E A LE R.

&

M a m M ilim ,

DETROIT.  CHICAGO.

W e are extensive im porters, grinders and m an­
ufacturers of  specialties  for the  jobbing  trade 
and put  up spices  in ail  styles of  packages and 
deal out p ure  goods In every conceivable  shape 
w hole or ground.

Edwin  J.  Gillies  &  Go.,

New  York.

J.  P. V IS N E R ,

AGENT,

Io n ia  St., G ra n d   R ap id s,

MICHIGAN

Fire & Mimo i m e  Go.

O rg a n iz e d   1 8 8 1 .

DETROIT,  MICHIGAN.

6

Frank C. Adams, Traveling Representa 

tive for Childs, Lee & Co.

Frank  C.  Adams  was  born  in  Erie 

county,  New York,  Oct.  8,  1853,  re 
ing to Kalamazoo  with  bis  parents  five 
years 
later,  He  attended  the  publie 
schools at that place and graduated  from 
Olivet  College,  engaging  in  the  retail 
shoe business  at  Plainwell  on  his  own 
account in 1876.  Two years later he sold 
his stock to D. P.  Hopkins  and  traveled 
one year  for  W.  H.  Walker,  wholesale 
shoe dealer at  Buffalo,  covering  the  re­
tail trade of Western Michigan.  He then 
engaged  with Burgett  & Hart,  of Toledo, 
covering the same territory,  and continu­
ing in  their employ  for  five  years.  Be­
ing a good  Democrat and having the con­
fidence and co-operation  of  the  “powers 
that be,”  he readily secured  an  appoint­
ment  from the Cleveland  administration 
as mail  route  agent  on  the  Kalamazoo 
Division  of the Labe Shore Railroad, and 
for three years made daily trips  between 
Grand  Rapids  and  Elkhart.  Tiring  of 
the  monotonous 
the  mail 
agency  business,  he resigned  to take  the 
position  of  traveling  representative for 
Geo.  W.  Cady  &  Co.,  wholesale  shoe 
dealers of Cleveland,  in whose interest he 
has  traveled  in portions of Minnesota and 
Wisconsin 
the  past  four  years. 
Maintaining  his 
residence  in  Grand 
Rapids,  he  has  long  sought  a  position 
that  would  enable  him  to  spend  more 
time at  home,  and  this opportunity  pre­
sented  itself  last  week,  when  he  signed 
with  Childs,  Lee & Co.,  shoe  jobbers  of 
Toledo,  whom he will hereafter represent 
in  this territory,  succeeding  F.  A.  Cad- 
well,  who has represented  the  house  in 
Western  Michigan  for several  years.

routine  of 

for 

Mr.  Adams is  a  man  of  good  ability 
and  large capacity  as a salesman and suc­
ceeds  in  holdii.g the trade  he  establishes 
to a marked  degree.  He  is  persistent, 
energetic and aggressive,  and  the  house 
with  which he  has  identified  himself  is 
certainly  to  be gratulated on  securing  so 
competent  a  salesman  and  so  genial  a 
gentleman.

Mr.  Adams left for Toledo  last  Friday 
to post up on his spring line and  will  be­
gin  calling on his trade in  about a  week.

In these days a man must  keep  posted 
on  what is  going on  in  his  line of  busi­
ness or he is sure to fall  behind his com­
petitors.  The man  who is  posted has  an 
advantage  over  the  one  who  is  not  in 
trade,  in intelligence  and  influence.  He 
is quicker in  feeling the  pulse  of  trade 
and  seeing  the  tendency  of  the  market 
and the drift of  the popular  fancy.  He 
keeps  abreast  of  the  times  and is never 
troubled  with  fear  lest  his competitor is 
going to get the advantage over him.

UN3LEA CH ET)  COTTONS.

. 

“ 
“  
“ 
“ 

¡N ew m arket  G ...........

A driatic
“   Arrow B rand  5V 
Argyle  ......................  6
“  W orld Wide.  6
A tlanta A A ...............  6
“   L L ..................4)4
A tlantic  A ...............   6%
Pull Yard W ide....... 6ft
H ..................6)4
“  
Georgia  A................ 6M
“ 
P...........   5H
Honest W idth...........6)4
D ...............   6
“ 
H artford A  .............. S
“  L L .................  5
Indian  H ead............   7
A m ory........................  6H
King A  A ..................6)4
A rchery  B u n tin g ...  4 
King E C ....................5
Beaver Dam  A A ..  5V 
Law rence  L L .........  4%
Blackstone O, 38. 
~
M adras cheese cloth 6
Black Crow ...............6 
B  .........  5
Black  Rock  .............  6 
N 
6V
Boot,  AL..................   7 
Capital  A  ... 
D D ....  51a
.........5% 
X ......... 6J£
C avanat  V ................ 5)4 
Chapm an cheese cl.  3X Xolbe  R ......................   5
C lifton  C R ...............514  O ur Level  B est........ 6)4
Com et.........................6)4  O xford  R ...................  6
Dwight S tar..............  6% P equot........................   7
Clifton C C C ............   6ft S olar...........................   6
¡Top of th e  H eap__ 7
A B C ......................... 8)4 ¡Geo.  W ashington...  8
Amazon
A m sburg.................... 7
Art  C am bric............. 10
Blackstone  A A........7
Beats A ll....................  4)4
B oston........................12
C abot...........................7
Cabot,  %.....................644
C harter  O ak .............   5)4
Conway W .................   7)4
C lev elan d ...............  7
D w ight A nchor........   8I4
shorts.  8
Edw ards......................  6
E m pire........................   7
F arw ell.......................   7)4
F ru it of th e  Loom .
F itchville  ............... 7
F irst P rize................ 7
F ru it of the Loom 
7)4
F ain n o u n t................   4)4
F u ll V alue................644
H A L F   B LEA CH ED   COTTON6.
C abot... 
.................   7 
....... . 
F arw ell.
U nbleached. 

Gold  M edal.................7)4
Green  T ick et.............8)4
G reat F a lls ................  6)4
H ope............................. 714
J u st  O u t.....  4%@  5
King  P h illip ...............744
O P .....  7)4
Lonsdale C am bric.. 10
Lonsdale............   @ 8)4
M iddlesex..........  @ 5
No N am e...................   7)4
Oak  V iew ................   6
O ur O w n..  ................ 5)4
Pride of th e W e st.. .12
R osalind...................... 7)4
8)4 S u n lig h t....................   4)4
U tica  M ills.................8)4
N onpareil  ..10
V in y ard .....................  8)4
W hite  H orse...........  6
“  Rock.................8)4
¡Dwight A nchor......8)4

BLEA C H ED   COTTONS.
I   Glen Mills

CANTON  FLA N N EL.

8  I

“  

“ 

“ 

“ 

H ousew ife  A .............44

Bleached.
H ousew ife  Q ___
R .......
S
T.
U.
V.w.
X.
Y. 
Z  .

544
...6)4
-.7)4 
...8 
..  844 
...9V4 
.10)4 
.11 
.12 
.13

B.
C.
D. 
E 
F . 
G
H .
I. 
J  
K 
L.
M  .
N . 
O. 
P .  

-  8 
844 
..9)4 
10
.
■ 10)4 
.
11)4 
.
.14

C A R PE T   W A R P.

“ 

“ 

Peerless,  w hite........ 17)4¡Integrity  colored...20
colored  ...19)4 W hite S tar................18
n teg rity ....................18)4| 
“  colored..20
Hamilton 
N am eless................... 20
25
27)4
30
32)4
35

D RESS  GOODS.
“ 
“ 
“ 
“ 
“ 

G G  C ashm ere.........20
Nameless  .................16
..................18

.................10)4

. . . . .

 
 
 
 

“ 

“ 

 

CORi

.  $4  50

ETS.
C orallne.........................#9 50
W on d erfu l__  
S chilling's...................... 9 00
B righton..........................4 75
Davis  W aists  ____  9 00
Bortree’s ......................  9 00
G rand  R apids.......   4  50
A bdom inal.............. 15 00
A rm ory.....................   6% |N aum keagsatteen..  654
A ndroscoggin...........7)4 Rockport.....................   0y,
B iddefora................  6  Conestoga....................644
B runsw ick................8)4| W alw orth 
....................644
¡Berwick fan cies__ 5)4
A llen turkey  red s..  6 

CORSET  JE A N S .

PR IN T S .

“ 

“  

“ 
“ 

“ 
“ 

“ 
“ 
“ 
“ 
“ 

“ 
“ 
“ 
“ 

robes............   6  Clyde  R obes............
pink a purple  6  C harter Oak fancies  4)4 
buffs 
pink  checks.  6 
staples 
shirtings 

—   6  DelM arlne cashm ’8  6 
6 
6 
6 6 
6 
6 
6 
M anchester  fancy
6
new  era.  6 
Merrimack D fancy.  6 
M errim ’ck s h irtin g s.  4)4 
Repp fu rn   8)4
Pacific  fancy  ..........6
robes..............  6)4
Portsm outh  robes...  6 
Simpson m ourning..  6 
g rey s.. 
..  6 
solid black.  6 
W ashington indigo.  6 

m ourn’g 
j 
6  Eddystone  fancy  .
..
chocolat
4)4 
American  fancy  ..
544 
rober
American indigo  ..
6 
I 
sateens.
American shirtings 
4)4  Hamilton fan g  
A rgentine  G ray s...  6 
A nchor S hirtings...  5
A rnold 
“ ........... 6)4
.  .  6 
A rnold  M erino 
long cloth B .10)4 
“ 
“  C. 8)4
“ 
“ 
century cloth  7 
.. 10)4 
gold seal. 
“ 
“  green seal TR 10)4 
“ 
yellow  se a l.. 10)4
“ 
serg e...............11)4
“  T urkey re d .. 10)4 
Ballou solid b lack..  5 
colors.  5)4
“ 
“  Turkey robes.  7)4 
Bengal blue,  green, 
“ 
7)4 
red and  orange  ..  5)4
“  plain T k y  X 44  8)4 
Berlin solids............   5)4
“ 
“  
“  X...10
“ 
oil b lu e.........  6)4
“  O ttom an  T u r­
“  green  ....  6)4
“ 
key red 
..............6
“  Foulards  ....  5)4
M artha  W ashington 
Turkey red  44....... 7)4
red 4 4 .........  7 
“ 
______
“  X  ...........  9)4  M artha W ashington
“ 
“ 
“  4 4  .......... 10 
Turkey re d .............  9)4
“ 
“  3-4XXXX 12  R lverpoint ro b es....  5)4
Cocheco fancy......... 6  W indsor fancy  .........   6)4
“  m adders...  6 
Indigo  b lu e .............10)4
“  XX tw ills..  6)4 
so lid s...........5)4 ¡H arm ony....................   4^4
“ 
Amoskeag A C A .... 12)4
A C   A ......................... 12)4
H am ilton N ..............   7)4
Pem berton A AA __ 16
D .................8)4
Y ork........................... 10)4
A w ning.. 11
Sw ift R iv e r..............   7)4
F arm er.......................8
Pearl  R iv er...............12
F irst  P rize............... 11)4
W arren.......................18
Lenox M ills ............18
Conostoga 
.............. 16
A tlanta,  D ................   644 ¡Stark  A 
.............8
B oot............................  644 No  N am e..................7)4
Clifton, K ..................  6)4 ¡Top of  H eap.............9

India robes. 

COTTON  D R IL L .

TICKINGS.

ticket

gold 

“ 
“ 

“ 

I 

“ 
“ 

Amo8k eag .................12)4
9 o z ....... 13)4
brow n .13
A ndover....................11)4
Beaver Creek  A A.. .10 
B B ...  9
“ 
C C ...
“ 
Boston M fg Co.  b r..  7 
“ 
blue  8)4
“  d a  tw ist  10)4 
Colum bian XXX  br.10 
“ 
XXX  bl  IP

“ 
“ 

Colum bian  brow n.. 12
Everett, blu e.............12)4
brow n.........U )4
Haymaker  blue..........7%
b ro w n ...  744
Jeffrey ........................11)4
L a n c a s te r.................12)4
Lawrence, 9 oz..........13)4
No. 220.. ..13
No. 250....11)4
No. 280....10)4

“ 
“ 
“ 

GINGHAM S.

“ 

A m oskeag.................7)4
“  Persian dress  8)4 
Canton  ..  8)4
“ 
“ 
A FC .........10)4
“ 
T eazle.. .10)4 
“ 
A ngola.. 10)4 
P ersian..  8w
“  
A rlington staple__ 6)4
A rasapha  fancy  ...  434 
Bates W arwick dres  8)4 
staples.  6)4
C entennial...............  10)4
C rite rio n ................   10V«
Cum berland  staple.  5)4
C um berland............. 5
E ssex............................4)4
E lfin...........................  7)4
E verett classics.......8)4
E xposition ..................7)4
G lenarie....................  6)4
G lenarven...................64i
G lenw ood....................7)4
H am pton......................6)4
Johnson Chalon cl  %
indigo blue  9)4 
zephyrs__ 16

“ 
“ 

“ 
“ 

Lancaster,  sta p le ..  7 
fa n c ie s ....  7 
N orm andie  6
L ancashire................  6
M anchester...............  5V
M onogram ................   6)4
N orm andie..................7)4
P ersian......................   8)4
Renfrew  Dress......... 7)4
R osem ont.................... 6)4
S latersv llle...............6
Som erset...................... 7
Tacoma  ...................... 7)4
Toil  du N ord...........10)4
W abash......................  7)4
seersucker..  7)4
W arw ick..................  8)4
W hittenden..............   6|£
heather dr.  8 
indigo blue  9 
W am sutta staples...  6 \
W estbrook................ 8
........................10
W lnderm eer............. 5
York  ............................65i

“ 
“ 

“ 

“  

G RA IN   B A SS.

Amoskeag................. 16)4 ¡Valley C ity.................153i
S tark .........................   19)4 Georgia 
.................... 15)4
A m erican..................16 

¡Pacific  ........................13

T H R E A D S,

Clark’s Mile E n d ....45 
¡B arbour's.................. 88
Coats’.  J . & P ...........45  M arshall’s ..................88
H olyoke.....................22)41

K N IT T IN S   COTTON.

W hite.  Colored. 

W hite.  Colored.

No.

6  ..  ..33 
8...........34 
10........... 35 
12........... 36 

No.  14...........37 
16...........38 
“ 
** 
18...........39 
“ 
20  
40 

38
39
40
41
CAM BRICS.

42
43
44
46

S later..........................  4)4
W hite S tar...............  4)4
Kid Glove  ................  4)4
N ew m arket...............  4)4

...............  4)4
Edw ards 
Lockw ood................... 4)4
Wood’s .................  
4)4
Brunsw ick 
............  4)4

R ED   FLA N N EL.

F irem an ................... 32)4
C reedm ore...  .........27)4
Talbot XXX  ............ 30
N a m e le ss................27)4

T W   ............................22)4
F T ............................. 32)4
J R F ,   XXX...............35
B uckeye.....................32)4

M IX ED   FL A N N EL.

Red & Blue,  p la id ..40
Union  R ....................22)4
W indsor.................... 18)4
6 oz W estern 
Union  B ................... 22)4
N am eless.......   8  @  9)41 

.........20

DOMET  FLANNEL.

“

Grey S R W ...............17)4
Western W  ...............18)4
D  R  P  ........................18)4
Flushing XXX......... 23)4
M anitoba
23)4

Brown.

9)4
18)4
11)4
12)4

....... 8)4@10  I

CANVASS  AND  PA D D IN G .

Brown. Black. Slate
9)4 1'  H
10)4 11)4
11)4 12
12)4 20
DU CK S.

“ 
Slate.
9)4
10)4
11)4
12)4
Severen 8 o z .... ....  9)4 West P oint, 8 oz
M ayland, 8 o z ... ....10)4
10 oz
Greenwood, 7)4 o z ..  9)4
Greenwood, 8 o z__ 11)4
 
Boston, 8 oz..............10)4

10)4
l'H
12
20

‘ 

“  

■ 10)4 
-12)4
Raven, lOoz............... 13)4
13)4
Stark 
Boston, 10 oz.."..........12)4
$1 5Í' 
7 50

W ADDINGS.

IIL E U a b .

W hite, do*.............. 25  ¡Per hale,  40 dos
Colored,  do*............20  ¡Colored 
...

“ 

“ 
“ 
“  

Slater, Iron C ross...  8 
Red C ross....  9
Best 
............10)4
Best  A A .......12)4
L .................................. 7)4
G .................................. 8)4
Cortlcelli, doz.......... 75  [cortlcelll knitting,

P aw tucket.................10)4
D undle  .....................  9
Bedford  ............ 
...18)4
Valley  C ity...............10)4
KK  ......................  ion

SEW ING  SIL K .

per Hoz  ball  .......30

tw ist.doz.  37)4 
50 yd, d o z ..37V4J
HOOKS  AND  BYES— P E R  GROSS.
“ 
•• 

No  1 Bl’k A W hite.. 10  ¡No  4  Bl’k &  W hite.  15
..'20
..26
No 2-20, M  C .......... 50  ¡No 4—15  F   3)4...........40

12 
12 
FIN S.

••  8 
|  “  10 

3—18, S C ............45  I

No  2 W hite A Bl’k.. 12  ¡No  8 W hite A Bl’k. 20 
.'28
..26

“ 
“ 

“ 
“ 

4 
6 

COTTON  T A PE .
..15 
“ 10 
..18  I  “  12 
SA FK TT  PIN S.
|N oS  

N o 2 ............................28 

......................... 36

V 1 K D L I8 — PE R   M.

A. Jam e s....................1  4o|Steamboat.
Crowely’s...................1  35 Gold  E yed..............50
M arshall’s ................. 1  00

.2  25 
.2  10

6—4 
“  

TA B LE  O IL  CLOTH. 

3  2515—4  ...  1  95

. .  .3   l(l|
COTTON  TW IN ES.

6—4...2  95

Cotton Sail Tw ine. .28
C ro w n ....................... 12
D om estic..................18)4
A n ch o r......................16
B ris to l.......................13
Cherry  V alley.........15
'X L ...........................18)4

A labam a....................6X
A lam ance..................  6)4
A u g u sta ....................7)4
A r  sa p h a..................  6
irgla......................  6)4
G ra n ite .....................  5V
H aw   R iv e r...............  5
H aw   J ....................... # 1

N ash u a.....................18
Rising Star 4-ply__ 17
.. 
3 p ly ...  17
North  S ta r.............. 26
Wool Standard 4 ply 17)4 
Pow hattan  ..  ......... 18

M ount  P leasant___6)4
O neida.......................   5
Prym ont  ..................   514
R andelm an...............6
Riverside  ................  534
Sibley  A ....................6V
Toledo  ... 

..............

P L A ID   OSNABTXBG8

T H E   M IC H IG A N   T R A D E S M A N .
Dry Goods Price Current.

DUSE

MILE-END

Best  Six  Coni
Machine  or  Hand  Use,

FOR

FOR  SALE  BY  ALL

Dealers  in  Dir  Goods & Notions
S clii Corset Co’s

THE

MODEL

(T rade Mark.)

FORM.

h o . 850.

Greatest  Seller  on Eartll

Dr.
i l l
FRENCH

SHAPE
.A.”

Send for Illustrated  Catalogue.  See  price llst 

ln  this journal.
SCHILLING  CORSET  C0.,

Detroit. Mich  and Chicago, 111.
G.  R.  MAYHEW,

Grand Rapids, Mit.h.,

JOBBER OF

Wales Goodyear Rubbers,

Woonsocket Rubbers, 

Felt Roots and Alaska Socks.

'm m   M I C H I G A N   T R A D E S M A N .

Grand  Rapids  Retail  Grocers'  Rss'n.

President, A.  J. Elliott.

Secretary. E.  A. Stowe. 

Official  Organ—M ic h ig a n   T r a d e s-m a n .
N ext M eeting—N ovem ber 7.

G r a n d   R a p id s   R e ta il  G r o c e r s ’  A s s o c ia ­

tio n .

T he nex t  regular  m eeting of  the  R etail  Gro­
cers’  A ssociation  w ill  be  held  n ext  Monday 
evening and  despite the fact th a t it is  the n ight 
before election, the  indications  are  th at  the  at­
tendance w ill  be  large  and  the  proceedings of 
unusual  interest.  Five  vice-presidents  w ill  be 
elected  by  ballot  and  the  President  w ill  an ­
nounce  an  E xecutive  Committee  of  five  mem­
bers  and  a  Committee  on  Trade  Interests  of 
three  members.  Among  the  applications  for 
m em bership to be acted  upon at the m eeting are 
th e follow ing:

D. A rnott, 40 West Bridge.
Jos.  Lam brix, 222 West  Bridge.
Jos.  Radem acher, 140 W est Bridge.
Jen k in s &  Bradford, 36 West Bridge.
J . Geo. Lehm an. 46 West Bridge.
L. O.  Dahlem.  129 B utterw orth.
J . R inevelt & Son, 70 Dayton.
Roesink  Bros , 285 Indiana.
Schm idt Bros., 220 West Fulton.
Peter A. G abriel, 173 West Fulton.
Van  Every Provision Co., 15  W est Fulton. 
Leonard  Kipp, 129 W est  B roadw ay.
W.  S. K enyon, 210 W est Bridge.
Skula  Bros., 81  Davis.
Jay   M arlatt. 161 Stocking.
A.  V idro, 186 stocking.
John T ournell & Co., 187 Stocking.
B.  V an A nroy, 343 West  Bridge.
Peoples’ Store, 333 Canal.
Jo h n  Cordes, 123 Canal.
W halen Bros., 2) E llsw orth.
D  B.  M onroe & Co , 704 W ealthy.
DuBois  Bros., 693 Broadway.
E. W ykkel, 683 W ealthy.
S. A.  W att, 666  W ealthy.
Pennock & Goold, 719 W e a lth y .
E.  H.  Manley, »57 East.
H iram  G.  Luce, 483 East.
H arrison H. Reed, 469 E ast
Clark & Cole,  45 Plainfield avenue.
Tim m er &  Van H erw vnen,  183  Plainfield ave.
M. A.  T uinstra,  32 West  Leonard.
Jo h n  M ulder, 69 West  Leonard
F. R.  Dodge. 901 Canal 
B raun & Hesse. 125 Jefferson 
Jn o   Ley, 60 W est Leonard.
E sler Tea Co., 7 South Division.
F   E  H artw ell & Co , 140 Ellsw orth.
A tlantic & Pacific Tea  Co., 108 Monroe.
Jas. A  Stratton, 77 Gold.

A c c u r a c y  in   S p e llin g ’.

In  early  life  a  friend  ours  lost  a fine 
position  with  good  pay,  because  in  his 
letter of  application  there  was  one  word 
whose letters were misplaced.  The head 
of  the  house reasoned  that  it  indicated 
carelessness  or  ignorance,  perhaps both. 
As  a  bad  speller  he  was  rejected  and 
thrown  aside  for  the  time  being.  Let 
that  be a warning  to  all  young  fellows 
time  to  come.  Others - mistake 
for  all 
their opportunity. 
It  is  fair  to  assume 
that a good  speller is a painstaking chap 
and is  well educated, and besides all that 
it  is  no  mean  accomplishment.  Good 
spelling in  its getting is as good and help­
ful as  mathematics  in strengthening  the 
mind.  That was  a good  thing which ran 
its  course  some  years  ago—the  public 
spelling  exhibitions;  the  man or  woman 
who stood up longest carried off the prize. 
We can’t have  too much of  that  kind of 
entertainment.  Let 
them  be  renewed 
and continued.  Bad spelling is bad any­
where,  but  it  is  especially  odious  on 
postal  cards.  One  can’t  help  splitting 
their sides over the specimens sometimes 
received  through  the  post,  written  by 
graduates of eminent schools.  And what 
nonsense  printers and  proof  readers do 
make  out  of  manuscripts.  He  misses 
much—we mean in promotion  and dollars 
who can’t or won’t put letters and figures 
in 
lawyer  once 
omitted  an s in an  important  document. 
It cost  his  client,  one  way and  another, 
$50,000 before  the end was reached.  Mis­
placed  letters and  figures  are  like  mis­
placed  railway switches—costly and  dis­
astrous.  Be  accurate, 
in  your 
figuring  and  writing.  Carlessness  here 
is fatal all  along the  line.

their  right  place.  A 

then, 

G e o .  R.  S c o t t .

W rought Loose P in ............................................. 60*10
W rought  T able................ . \ ................................60*10
W rought Inside B lin d ........................................ 60*10
W rought  B rass....................................................  
75
Blind,  Clark’s ...................................................... 70*10
B lind,  Parker’s .....................................................70*10
B lind, Shepard’B 
70

.............................................  
BLOCKS.

O rdinary Tackle, list A pril  1892 .................. 

50

G rain...............................................................dls. 50*02

CRA DLES.

Cast S teel......................................................per lb  5

CROW  BA RS.

Bly’s 1-10......... 
Hick’s  C. F ................................................. 
G. D .............................................................  
M u sk e t....................................................... 

per m
“
“  
“ 

CA PS.
 

Rim  F ire ...........  ................................................. 
Central  F ire ..................................................dls. 

CARTRIDGES.

CHISELS. 

Socket F irm e r.......................................................70*10
Socket F ram ing.....................................................70*16
Socket C orner........................................................ 70*10
Socket S lic k s........................................................ 70*10
40
B utchers’ Tanged  F irm e r................................. 

Curry,  Law rence’s .............................................  
H o tch k iss.............................................................  

40
35

W hite Crayons, per  gross................ 12Q12H dls. 10

combs. 

CHALK.

COFFER.

65 
60
35
60

56
25

dlS.

dls.

“ 

P lanished, 14 oz cu t to size.........per pound 
14x52, 14x56,14x60 ...........................  
Cold Rolled, 14x56 and 14x60...........................  
Cold Rolled, 14x48............................................... 
B ottom s................................................................. 

DRILLS. 

Morse’s  B it  Stocks...........................................  
Taper and straight S hank................................. 
Morse’s Taper S hank.......................................... 

28
26
23
23
25

50
50
50

dls.

DRIPPING PANS.

Small sizes, ser p o u n d ...................................... 
Large sizes, per  p o n n d ...................................... 

07
6M

ELBOWS.

Com. 4  piece, 6 i n ................................ d o t. n et 
75
40
C orrugated.................................................. dls 
A dlnstable................................................... dls.  40*10
dis.

EXPANSIVE BITS. 

files—New List. 

30
Clark’s, sm all, $iP;  large, 826.......................... 
Ives’, 1, $18:  2, $24;  3.$30  ................................. 
25
D isston’s ..............................................................60*10
................................................60*10
New American 
N icholson’s ........................................................ 60*10
H eller’s 
...............................................................  
50
H eller’s H orse Rasps  ........................................ 
50

dis

GALVANIZED IRON.

Nos.  16  to  20;  22  and  21;  25  and  26;  27 
List 
16 

12 

15 

13 

D iscount, 60

14 
gauges. 
Stanley R ule and  Level Co.’s

28
17
dls.

dls.

dls.

LOCKS—DOOR. 

knobs—N ew List. 
Door, m ineral, jap. trim m ings  ....
Door,  porcelain, jap . trim m ings..
Door, porcelain, plated trim m ings
Door,  porcelain, trim m ings...........
D raw er  and  Shutter, porcelain—
Russell *  Irw in  Mfg. Co.’s new list
M allory, W heeler  *   Co.’s ..................
B ranford’s .............................................
N orw alk’s ...............................................
Adze B ye................ ................................$16.00, dls. 60
H unt B ye................................................$15.00, dls. 60
H unt’s . ........................................... $18.50, dls. 20*10
dlB.
Sperry *  Co.’s, Post,  h a n d led .........................  
dls.
Coffee, Parkers  Co.’s .........................................  
P. S. *  W. Mfg. Co.’s  M alleables.... 
“ 
“  Landers,  F erry *  Cle ik’s .................... 
“  Enterprise 
............................................ 

50
40
40
40
30
Stebbln’s  P a tte rn .................................................60*10
Stebbln’s G enuine............................................... 60*10
Enterprise, self-m easuring............................... 
25

MAULS. 
mills. 

MOLASSES GATES. 

dlS.

N A IL S

“ 

A dvance over base: 

16 .................................................. 
8
12..................................................... 
15
10...........................................................   20
...................................................................  25
7 * 6 ..........................................................   40
............................................................  60
4 
...................................... 1 00
2 
..............................................................1  50
F in e 8 .............................................................1 50
Case  10....................................................   60
8.....................................................  75

Steel nails, b ase...............................................—  1  85
W ire nails, b ase................................ 
1  80@1  90
Wire. 
Steel.
Base 
.........................................................Base
so 
10 
5 0 "...........................................................Base
25 
40.............................................................  
06
25 
35 
45 
45 
50 
60 
75 
90 
1  20 
1  60 
1  60 
65 
75 
90 
75 
90 
1  10 
70 
80 
90 
1  75 
B arren X .......................................................1 75
Ohio Tool Co.’s, fa n c y ......................................  ®4#
S d o ta  B ench........................................................  On®
Sandusky Tool  Co.’s, fa n c y .............................  040
Bench, first qu ality ............................... ■
*1 0
Stanley R ale and  Level Co.’s, wood
Fry,  A cm e.................................................... dls.60—10
70
Common,  polished......................................dls. 
dls.
Iron and  T in n ed ................................................  
40
Copper Rivets and B u rs..................................50—io

. 8 5
...............................................................................1  00
6..............................................1 15

............::r : : :: : :: i  oo

F in ish  1 0 .

rivets. 

PLANES.

i  is

PANS.

dls.

. "

. "

. "

“  
•• 

■« 

"

 

PATENT PLANISHED IRON.

“A”  Wood’s patent planished. Nos. 24 to 27  10 20 
“ B”  W ood’s  pat. planished, Nos. 26 to 27...  9 20 

Broken packs h o per pound extra.

RAM M ERS.

May dole  *  Co.’s ...........................................dls. 
25
Kip’s ................................................................ dls. 
25
Yerkes A  Plum b’s ........................................dls. 40*10
Mason’s Solid Cast Steel............................ 30c list 60
Blacksm ith’s Solid Cast  Steel, H an d __ 80c 40*10

RINSES.

Gate, C lark’s, 1, 2, 3 ...................................dls.60*10
S tate.................................................. per doz. net, 2  50
Screw Hook  and  Strap, to 12  In. 4H  14  and
3H
10
H ............. .............. n et
a ............................ net
8H
x .......................... .net
7H
%............. .............. net
7H
.............dls.
50
Barn Door K idder Mfg. Co., Wood tra c k __ 50*10
Champion,  antl-frictlon..................................  60*10
K idder, wood tr a c k .................................... —  
40
P ots..........................................................................60*10
K ettles.................................................................  60*10
Spiders  .................................................................. 60*10
Gray enam eled................  ...........................  
.  40*10

HOLLOW WARE.

HANGERS. 

dlS.

HOUSE  FURNISHING  GOODS.

dis.

WIRE goods. 

Stam ped  T in W are.................................  .new  list 70
Japan n ed  Tin W are...........................................  
25
G ranite Iron W a re .........................new  Ust33M&10
B rig h t............................................................... 70*10*10
Screw  B yes.....................................................70*10*10
Hook’s ..............................................................70*10*10
G ate Hooks and E yes.........................  
70*10*10
<Hs.7o
Stanley R ale a n d  Level  Co.’s .........................
9
Sisal,  H Inch and la r g e r ..................................  
M anilla..................................................................   13
diS.
Steel and  Iro n ...................................................... 
Try and B evels....................................................  
M itre ...................................................................... 

levels. 
ROPES.

SQUARES. 

75
60
20
Com.  Smooth.  Com.
$¡95

SHEET IRON.

3 G5
3 05
3 15
3 25

8  35
All  sheets No. 18  and  lighter,  over 30  Inches 

Nos. 10 to  14........................................... $» 05 
Nos. 15 to 17 ...........................................  4  05 
Nos.  18 to 21.........................................   4  05 
Nos. 22t o 24 .................................... , . . . 4   05 
Nos. 25 to 26 ...........................................  4  25 
No. 27 ........................................................  4  45 
w ide not less th a n  2-10 extra
List acct. 19, '86  ........................................... dls. 
Silver Lake, W hite  A .................................. list 
D rab A ......................................   “ 
W hite  B ...................................  “ 
D ra b B ......................................   “  
W hite C ......................................“ 

SAND PAPER.
SASH CORD.

50
50
55
50
55
85

“ 
“ 
“ 
“ 

Discount, 10.

SASH WEIGHTS.

dls.

saws. 

traps. 

H a n d ............................................... 

“ 
Silver Steel  Dla. X Cuts, per fo o t,__  
“ 
Special Steel Dex X Cuts, per foot__  
“ 
Special Steel Dla. X Cuts, per fo o t__  
“  Cham pion  and  Electric  Tooth  X
Cuts,  per  fo o t.................................................... 

Solid B yes....................................................per ton 125
20
70
50
30
30
Steel, G am e............................................................60*10
Oneida Community, N ew house’s .................. 
35
O neida  Comm unity, Hawley a  N orton’s __  
70
M ouse,  choker..........................................18c per doz
Mouse, delu sio n .................................... $1.50 per doz.
dls.
B right M arket......................................................  65
A nnealed M arket................................................ 70—10
Coppered M arket  ...............................................  60
Tinned M arket....................................................  62H
Coppered  Spring  S teel...................................... 
50
Barbed  Fence, galvanized....................................  2 85
p a in te d .........................................   2 40

w ir e. 

dls.

“ 

HORSE NAILS.

WRENCHES. 

An  S a b le ................................................. dls. 
40*10
his.  05
P u tn am ................................................ 
dls. 10*10
N orth w estern...................................... 
dls.
B axter’s  A djustable, nickeled........................ 
30
Coe’s  G e n u in e ....................................................  
50
Coe’s P atent A gricultural, w rought,........................ 75
Coe’s  Patent, m alleable.................................... 75*10
dls.
Bird C ag e s.........................................................  
50
Pumps, C istern............................................... 
7f*10
Screws, New l i s t ................................................. 70*10
Casters, Bed  a  d  P late............................... 50*10*10
Dampers,  A m erican...........................................  
40
Forks, hoes, rakes  and all steel goods.........6? *10

MISCELLANEOUS. 

M E T A L S ,

PIG TIN.

 

6M
7

ZINC.

26c
28c

SOLDER.

Pig  L arge.......................................  
Pig B ars.............................................................  
D uty:  Sheet, 2%c per pound.
660 pound  casks..................................................  
Per  p ound............................................................. 
H O *  
........................................................................ M
B xtra W ip in g .........................................................   15
The  prices  of  th e  m any  other  qualities  of 
solder in th e m arket Indicated by private brands 
vary according to composition.
ANTIMONY
Cookson...............................................per  ponnd
H allett’s ............................................. 
13
TIN—MELYH GRADE.
10x14 IC, C harcoal...............................................$ 7  5)
14x20 IC, 
.................................... ••.........  7» 0
9  25
 
10x14 IX, 
14x20 IX, 
 
9  25

Bach additional X on this grade, $1.75.

TIN—ALLAWAY GRADE.
“ 
"  
M 

10x14IC,  C h arco al...........................................   $ 6 7 5
.................................................  6  75
14x20 IC, 
10x14 IX, 
.................................................  8  25
...................................................  9 25
14x20 IX, 
ROOFING PLATES

B ach additional X on th is grade 11.50.

“ 
“ 
“  

“ 

 
 

“ 
» 
“ 
« 
“  

14x20 IC, 
14x20 IX, 
20x28 IC, 
14x2010, 
14x20 IX, 
20x28 IC, 
20x28 IX,
14X28  IX ...................................................................... 8J4 00
14x31  IX .................................  
I S “  S

•  W orcester...............................  6
S
• 
...............................  8
3
..............................   18
“ 
S
‘ A llaw ay  G rade........................ 
6
8
7
 
» 
S
>• 
.......................  12
S
» 
 
15
S
BOILER SIZE TIN PLATE.
 

' 9 B0“ 6” ’ \  P «  p 0M d—  

« 
«  
« 

IS
10

 
 

i

C h a r a c t e r i s t i c s  o f   a  H a r d w a r e  M a n .
The  typical  hardware  man,  says  the 
Ironmonger,  is  quite  a different  person 
age from  his  neighbor  in  business—the 
grocer,  the  tailor  and  the  jeweler—and 
all  because  of  this  reflex  action  of  the 
man  and  his occupation.  The grocer ap­
peals to the stomach of his customer,  the 
tailor and  jeweler to  his  vanity,  and tre  
dry goods merchant  to the artistic tastes 
of  his  customer’s  wife.  But  there 
is 
something  dreadfully  earnest  about  the 
hardware  man’s  pursuit.  His  business 
is  not that on the  gay  and  frothy  side of 
life.  His  wares  represent  civilization. 
He  traffics  in  the  implements  whereby 
nature  is  subdued. 
Power,  conquest, 
multiplication  of  strength,  progress  in 
enlightenment,  dexterity  in  action,  con­
stitute the stock  in  trade that passes over 
or  around  his  counter  at  every  sale. 
Metal 
that  are  tools  of 
strength,  forged  in  glowing heat,  beaten 
into  shape  under  tremendous  pressure; 
these  are  the  wares  he  handles.  Con­
sciously  or  unconsciously  the 
typical 
hardware  dealer 
the  spirit  of 
his  goods.  There  is  something  rugged 
and sterling in  his makeup,  a trace of the 
General Grant.  The fiber of  his person­
It 
ality  is  that  of  unyielding  metal. 
commands  respect,  repels  invasion  and 
overcomes  obstacles. 
The  grocer 
is 
suave  and  cheery,  harmonizing  himself 
with the appetite of his customers.  The 
tailor  is  wrapped  up  in the contempla­
tion of the fit of his garments.  The mind 
of  the  dry goods merchant  runs to fem­
inine fineries  and  laces.  The  hardware 
man  is made of  sterner stuff.  He repre­
sents the accumulated  material  forces  of 
the ages.

implements 

imbibes 

T o   E a t  H o r s e .

A  society has  been organized in  Phila­
delphia for the purpose of promoting the 
eating of horse  flesh.  The society  is for 
the most part  composed  of  men  who  at 
some  period of their lives  have  been  re­
duced  to the necessity  of  living  on  this 
kind of diet and  have  learned to  like  it. 
It has now  some  twenty-three  members 
in various cities of the United States, and, 
according to its constitution,  is to have  a 
dinner every three months at which  horse 
flesh,  cooked  in  various  ways, is to be the 
principal dish.  One of the  members,  C. 
M.  Allen,  of  cincinatti,  first  learned  to 
eat  horse  while 
the  Western 
plains  some  years  ago,  and  another, 
Henry M. Fulton,  of  Chicago,  had  little 
else to eat  for  a  long  time  during  the 
siege of Paris.

lost  on 

HOW’S  THIS?

We offer one  hundred  dollars  rew ard for any 
case of  catarrh  th a t  cannot  be  cured  by H all’s 
„
C atarrh Cure. 
F .  J   CHENEY  &  CO.,  P rops^ Toledo, O 
We the undersigned, have know n F. J   Cheney 
for the  last 15 years, and  believe him   perfectly 
honorable  in  all  business transactions and  fin­
ancially  able to carry  out  any  obligation  made 
by th e ir firm

_  

. 

W e s t   &  T r i t a x ,
Waldin s, Kinnan &  Marvin, 
W holesale D ruggists, Toledo, O. 

H all's C atarrh  Cure Is taken  internally, acting 
directly upon  the  blood and  m ucous surfaces of 
the  system .  Price  75c  per  bottle.  Sold  by all 
druggists.  Testim onials free.

Hardware Price Current.

These  prices are  for cash  buyers,  who 
pay promptly  and  buy in  full  packages.

AUGUBS AND BITS. 

d ls .

60
Snell’s ..................................................................... 
40
Cook’s ..................................................................... 
Jen n in g s’, g enuine.............................................  
25
Jen n in g s’, Im ita tio n ..........................................50*10

AXES.

F irst Q uality, S. B. B ronze...............................$ 7 00

D. B. B ronze.....................................   12 00
S. B. S. Steel.....................................   8 00
D. B. Steel.......................................... 13 50

« 
* 
• 

BARROWS. 

diS.
Railroad  ........................................................... i® 
99
G arden  ....................................................... n s l  30 00
dls.
Stove............................................. 
59* 1®
Carriage new  lis t................................................. 75« i *J
P low .........................................................................40*10
Sleigh shoe  .......................................................... 
70

boCTs. 

BU C K ETS.

W ell,  p la in .......................................................... $  3  50
Well, sw ivel..........................................................  4 00
Cast Loose Pin, figured............  -.................... 70* _
W rought N arrow , bright 5ast Jo in t.................60*10

BUTTS, OAST. 

dlS.

8

Michigan Tradesman

▲  W EEK LY   JO U RN A L  DEVOTED  TO  T H E

Best  Interests  of  Business  Men. 

P ublished at

lOO  L o u is  S t . ,   G ra n d   R a p id s,

—   B T   T H E  —

TRADESMAN  COMPANY.

O n e D o lla r a Y e a r, 

- 

P o s ta g e  P re p a id .

ADVERTISING  RA TES  ON  A PPLIC A TIO N .

Com m unications  invited  from  practical  busi­

ness men.

Correspondents m ust give their fu ll  nam e and 
address,  not  necessarily for  publication, but as 
a guarantee of good  faith.

Subscribers may have  th e  m ailing  address  of 

th e ir papers  changed as often as desired.
Sample copies sent free to any address.
E ntered at G rand  Rapids post office as second- 

class m atter.

^ p "W h e n   w riting to  any of  our  advertisers, 
please  say th a t  you  saw  th eir  advertisem ent in 
T h e   M i c h i g a n   T r a d e s m a n .

E.  A.  STOWE,  Editor.

W E D N E S D A Y ,  N O V E M B E R   2 ,  1892.

THE  GRANDEST  SOCIAL  PROBLEM.
There  is no more  beautiful  and  touch­
ing sentiment  than  that which is crystal- 
ized in  the idea of the  brotherhood  of  all 
mankind,  although  it is often found diffi­
cult 
to  realize  it  as  a  practical  fact. 
Nevertheless,  it was not  until  after  the 
discovery of America  that  its  possibili­
ties could  be tested on a  large scale.

Of the 100.000,000 population estimated 
to inhabit the  American  hemisphere  to­
day,  a small  minority comprises the  peo­
ple  of 
the  races  that  were  originally 
found  here.  An  enormous  majority  is 
composed of  immigrants aud the descend­
ants of immigrants from  all the countries 
of Europe and  from  the  chief  countries 
of Asia and  Africa.  Never before in the 
history  of  the  whole  world  had  there 
been such an assembling of the represent­
atives  of so  many  races  aud  countries, 
and  never again can  there  be such  au ex­
hibition  of the gathering  of  the  various 
races and  nationalities.

In  ancient times  and during the  period 
to  Columbus  there  was  little 
anterior 
friendly  intercourse  between  peoples of 
different countries,aud vastly lessbetween 
people.of different races.  A stranger was 
commonly considered an enemy aud hospi­
tality  was  uncommon,  whereas  it  is  now 
the  rule.  There  was a limited communi­
cation  between countries for the purposes 
of commerce,  but  beyond this it  was  not 
tolerated.  Nations  iuvaded  each  other 
for the sake of conquest, but there was no 
such  thing  as  peaceble  emigration  from 
one country  to another.

When Julius Cæsar  proposed  to  com­
mence his  memorable  invasion  of  Gaul, 
a country  immediately  adjoining  Italy, 
so 
little  was  known  of  what  is  now 
France that Caesar,  in order to gain some 
information of the country and  the  peo­
ple he proposed  to attack,  sent for all the 
peddlers  and  commercial 
travelers  in 
Rome,  so that he might interrogate those 
who had 
journeyed  beyond  the  Alps. 
Even religious missionaries  who  went  to 
preach in  strange  countries  were  often 
laughtered because they were themselves 
strangers,  and only  commercial  travelers 
were  tolerated  from  considerations  of 
utilitarian profit.
Thus it will be seen that the  entire  the- j

T H E   M IC H IG A JST   T R A D E S M A N

ory of the brotherhood of the human race 
had no great opportunity  for being tested 
I and no field  for such  trial on an extensive 
scale until the discovery of a  new  hemi­
sphere which was for  the most part to be 
peopled  by the representatives of all  the 
races and countries of the old.  The sen­
timent embraced in the idea is  most  hu­
mane and admirable,  and  if  experiment 
in  the New World  has  not proven that all 
the races of men can live together in per­
fect love and  harmony,  it  demonstrates 
that all can have  a  fair  opportunity  for 
their  best  development,  and  that  each 
will  be able to work out its destiny in ac­
cordance with its ability 
to  survive  the 
forces  and  conditions  of  competition. 
This is the grandest social problem  ever 
presented for solution to the human races, 
and  America has been made the scene  of 
its accomplishment.

T H E   C O N T A M IN A T IO N   O F   R IV E R S .
The  necessity  for  pure  water  for  all 
purposes  of  domestic  use  has  been 
specially  brought to popular attention  by 
It is 
the threatened invasion of cholera. 
held  by  the  best  authorities 
that  the 
germs  of  this  terrible  disease are  most 
commonly introduced  in  drinking water, 
hut,  doubtless,  they  may  also  be  com­
municated by  washing the person  in con­
taminated  water.  Much  the  same  doc­
trine  is  held  concerning  typhoid  fever. 
Obviously,  then,  the  necessity of  a sup­
ply of  pure water  for all  domestic  uses 
is of the  highest importance.

In  this connection comes  up the pollut­
ing of rivers and streams with  the sewage 
and  filth of  cities.  Where a town  is  sit­
uated  near  a  running  stream,  it  is  the 
rule to pour ail  the refuse into its  waters, 
and  nobody  objects.  The 
towns  and 
cities  on  the  same  water  course,  but 
lower  down, consume  the  contaminated 
waters  which  come-down  from  above 
without a murmur,  only taking  care that 
they,  in turn,  shall  send down  their gar­
bage to  those  below. 
It  is  the  sort  of 
satisfaction  which  is  got  in  accepting a 
kick  from some one  behind,  aud  kicking 
in  return  the  person  next  in  front.  So 
somebody  is  kicked,  it makes  no  differ- 
ence  who it  is.  After  drinking the sew­
age from the  city above,  revenge is to be 
got by sending more tilth  to be consumed 
by  the city next below.

The polluting of  rivers  is coming to be 
a serious  matter. 
It  is,  without  doubt, 
the  cause of  many  epidemics  of  deadly 
disease,  and,  as  the  populations  of  the 
towns along  the rivers  are constantly on 
the  increase,  the  contamination  of  the 
waters  is growing in  a rapidly  increasing 
ratio.  The danger of  polluting  rivers is 
well understood  in  Europe  and  most of 
the large cities there  are  manufacturing 
their  sewage  into  fertilizers  instead  of 
dumping  it 
the 
United States  river  contamination  is  the 
rule,  and  is  likely to  be  for a long  time 
to come.

the  rivers. 

into 

In 

T H E   T ID E   O F   IM M IG R A T IO N .

One  of  the  most  important  questions 
which  has  claimed  public  attention  of 
late years has  been that of  immigration. 
The statistics have shown that  the inflow 
of foreigners of all nationalities has  been 
steadily on  the  increase,  and it  has  been 
very plainly demonstrated that the  addi­
tion  yearly of these  vast numbers of peo­
ple to our  population  bas not been  with­
out some hurtful  influence.

It  has  been  shown,  for  instance,  tha  | 
there  has  been a very liberal  sprinkling j

!  of  the  criminal  and  other  undesirable 
I  classes  among the immigrants,  and  there 
i  have also appeared  elements which  have 
amalgamated but poorly  with  the general 
i  mass of  the  population,  people  to whom 
i  free  institutions  are  utteriy  incompre­

hensible.

A growing  appreciation of  these facts 
has drawn an  increasing  share of  public 
attention  to  the 
immigration  problem, 
and  nearly every  session of  Congress  of 
recent  years  has  considered  the  m atter 
in  one form or another.  The regulations 
governing  the  admission  of  immigrants 
into the  country have  been modified and 
revised for the  purpose of  mitigating  the 
evils attached  to our immigration system, 
but  it is  apparent to every  one  that  the 
changes  in  the  laws,  while  they  have 
modified  in  some  degree  the  evils  at­
tached to unrestricted  immigration,  have 
not  removed  the  evil,  for  the  trouble 
still  exists and  must  sooner or later  be 
dealt  with  more firmly than has yet been 
the case.

Immigration  for the last month and for 
the three  months ending  with September 
was  less than  that for the corresponding 
periods  of  last  year.  This  decline  in 
volume  can  be  traced  without  doubt  to 
the  precautions  taken  against  the intro­
duction of cholera, which greatly checked 
emigration  from certain  European ports. 
For  the  nine  months  ending  with  Sep­
tember,  however,  the  total this  year was 
in excess of  that  for  the  corresponding 
period  of last year.  The bulk of the em­
igration continues to be from continental 
Europe.  There  was a falling off  in  the 
emigration  from  the United  Kingdom as 
compared  with  last  year,  but  increases 
from Germany, Austro-Hungary,  Sweden 
and Norway,  the Netherlands and Switz­
erland.  The  emigration  from  Poland 
was  almost  equal  to  that of  last  year, 
and  there  were  declines  in the  number 
coming from  Italy  and  Russia.

that 

These  figures  show  that  there has  not 
only  been  no  falling off  in  the  tide  of 
immigration,  but 
the  immigrants 
continue to come  from the  same sections 
of  continental  Europe,  which  have for a 
number  of  years  past  been  Hooding  us 
with the surplus of their populations.  In 
the  past these continental countries have 
not  hesitated  to  send  us  the  least  de­
sirable elements of  their people and  it is 
not to be expected  that  there  has  been  a 
change in  their policy.

We have no faith  in  the  ultimate  suc­
cess of a man  who depeuds upon  cutting 
prices to sell  his  goods. 
In  nine  cases 
in  ten he will go  under in  time.  Such  a 
man  can  not  safely  be  given  credit. 
Neither can credit  be  given  safely  to  a 
man  who drinks to excess. 
In these days 
of keen competition a man  wants a  clear 
head and a steady nerve,  and  these  are 
not gained  by  excessive  drinking.  An­
other bad failing which makes credit timid 
is  extravagant  living. 
The  man  who 
spends  money  freely  aud  is known  to  be 
an extravagant  liver  will  usually  bear 
watching carefully.  Another  safe  rule 
to follow is  not 
trust  any  man  too 
much.  Opinions  vary  as  to  how  much 
credit a man  is entitled to,  but it  is  safe 
to say  that  no  man  ought  to  be  trusted 
for more than  a  quarter,  or  a  third  at 
most, of his visible assets.

to 

Through  au  error  in  the  types  last 
week  we gave  H.  Leonard  & Sons credit 
for  receiving  thirty-four  cars  of  china 
from Sonneberg and  three  cars of  china 
| from Limoges,  France.  We  intended to 
I say  “cases,”  instead of  “carloads.”

T h e   G r o c e r y   M a r k e t .

Sugar—Hard grades are weak and  will 
probably go down  before the  end  of  the 
week,  as slight concessions are offered  to 
move  stocks.  Soft  grades  are  strong 
and  very  low grades are  a  little  higher, 
the refiners  being considerably  oversold.
Fruits — Citron  is  fairly  active  and 
values  rule  firm.  Currants  in  barrels 
are  in  better  request  aud  those in  cases 
command  full  prices.  Dates  are  firm. 
California Prunes are more plentiful aud 
easier.  French scarce  and firm.  Valen­
cia  raisins  are  in good  demand and  the 
market  is  fairly  firm.  Sundried  apples 
are  scarce  and  evaporated  decidedly 
weaker.

Coffee—Brazilian grades have advanced 
Me  and  the  manufacturers  of  package 
goods  have  advanced  their  quotations 
Kc.

Spices—All  grades  of  pepper,  China 
cassia and  Zanzibar cloves are easier and 
a tritie lower.  Calcutta  ginger is a little 
higher.

Yeast—On  account of  a fire  in the fac­
tory of E.  W.  Gillett,  Magic yeast will be 
at a premium  for  ten days or  two weeks, 
until shipments can  be resumed.
The 

is 
drawing near  for the  arrival  of  the  big 
crop.  When  that  time  comes—two  to 
four  weeks  hence—better 
and 
lower prices may  be looked for.

Lemons — No change. 

stock 

time 

Oranges—Floridas  are  higher  than  a 
year ago,  as  the  crop  is  1,500,000  boxes 
below  that  of  last  season.  The  price 
will  probably go to $3.50  @ $3.75  by  the 
middle of  the month.  The  quality  will 
improve as the season  advances.

Bananas—Little doing.
Nuts—There is a firm  feeling all  along 
the  line  and  every  indication  of  high 
prices on  almonds.  Peanuts  are  strong 
and prices are slowly  but  surely  advanc­
ing in Virginia.

T h e   H a r d w a r e   M a r k e t .

General  Trade—With  the  close of the 
month there seems to  be no let up  in the 
volume  of  business.  All  branches  of 
trade  keep  up  wonderfully  and  reports 
from  towns  tributary  to  Grand  Rapids 
indicate the same  condition.

Wire  Nails—Still  very  active,  owing 
to the  continued  pleasant  weather,  but 
no  change  to  note  in price.  All manu­
facturers are talking advance,  and  assert 
that if the present  price remains on steel 
billets,  wire  nails  must go up.  A snow 
storm,  or  any  severe  change 
the 
weather that  puts a stop  to building, will 
curtail  the  demaud,  and  then  it  will  be 
hard to get any advance.

Steel Nails—But  few  are  used in  this 
section,  but in other parts of the country 
the demand  is great enough to  keep  what 
few  mills  are  now  making  them  pretty 
busy.  $1.85  rates  for  cut  nails  is  the 
present base.

in 

Barbed  Wire—For this time of the year 

very  active.  No change  in  price.

Window  Glass—Very  scarce  and 

in 
great demand.  Factories  are  advancing 
prices aud  do  not  promise  to  fill orders 
inside of four weeks.

Rope—A  rather  sharp  advance  has 
taken  place in  sisal  rope of 
a  pound. 
The high price of sisal hemp  is the cause. 
Jobbers have not yet made any change in 
their prices.

Ammunition—The demand for powder, 
shot and loaded shells  keeps up,  with  no 
prospect of  any  further  change  for  the 
present.

t h e   M i c h i g a n   t r a d e s m a n ,

9

N O V E L   E F F E C T S ,

N E W E S T   p a t t e r n s .

jlRMiraiGH  Bros.,

M A K E R S  &  S E L L E R S   OF

Tasty Tailor-Made  Clothing, 

138-140 Jefferson Ave., 

- 

- 

DETROIT.

, 

DO  YOU  HANDLB

Buffalo

H E R O E S  O F T H E  N E X T  G EN E R A T IO N .
There  has  been  no  feature of  the nu­
in 
merous  and  varied  demonstrations 
honor  of 
the  Columbian  anniversary 
which  was  more  interesting  than  that 
afforded  by  the  participation,  in  every 
community  of  this  broad  land,  of  the 
school children.

The  fresh  intelligence  of  children  is 
ready and eager to grasp every  new  fact 
of  information  that  is  presented  in  an 
agreeable  and  attractive  form.  Their 
youthful  and plastic minds  are peculiar­
ly  susceptible  to  impressions  of  every 
sort,  and when these  are full of  instruc­
tion  and  wisdom,  teaching 
lessons  of 
noble  aspiration  and  heroic  constancy 
and courage,  the  importance  of  the  im­
pression  made cannot be overstated.

The children  of  to-day  are  to  be  the 
men  and  women  of  a  few  years  hence. 
There  will be no need for another Colum­
bus,  because  there  are  no  new  hem­
ispheres to  be  discovered.  The possible 
lands around the poles can never become 
the homes of  great free  nations,  nor  the 
seats of imperial power.  Whatever may 
be discovered  there  will be  of  use only 
as  extending  our  scientific  knowledge. 
Therefore,  another  Columbus  will  be an 
impossibility.  But this is no reason  that 
no inspiration is  to be  gained  from con­
templating  the  life  and  works  of 
the 
great navigator.  The need of the world, 
of  the human  race  for  heroic  courage, 
for devoted constancy  and  faith,  for  un­
tiring  patience  and  perseverance,  and, 
indeed  ,for every high  quality and  noble 
attribute of  human nature,  is as great as 
ever it was.

No  man  can  be  grand,  heroic,  noble 
and devoted who has not had  some germ 
of those high qualities  implanted in him 
in  early youth.  Such a seed of greatness 
may  lie  dormant  for  a long  time,  until, 
indeed,  the  circumstances  favorable  to 
its  growth  and  development  shall  have 
appeared;  but if the seed has  been plant­
ed,  when  the occasion shall  come,  it  will 
germinate  and  mature,  and  before  any­
body has  had  time to  prophesy concern­
ing him,  the hero will  stand forth. 
It  is 
the  emergency  that  proves  great  men, 
but  no  man  has  ever  been great  unless 
some breath of  inspiration  had  found its 
way  into  his soul  and some  germ of  as­
piration  had  been  implanted  in  his  na­
ture.

It is good,  then,  for  our  youth,  for  all 
youth  to be  brought to  contemplate the 
character and deeds of the men who have 
conferred the grandest gifts of enlighten­
ment,  of  social order,  of  liberty,  of  vir­
tue and religion, on  the generations that 
come after  them.  From time to time we 
are  told  of  boys  who  are  led into  evil 
ways  by  being  attracted to the deeds of 
vicious and lawless men. 
It was not the 
wickedness  but  the  supposed  courage 
and daring of  noted  criminals  that first 
wrought  upon  the  imagination  and  the 
impressionable  natures  of  such  unfor­
tunate lads.  How  different  might  have 
been their lives if they  had  been attract­
ed to  the  deeds of 
the  real  heroes,  the 
truly great and grand men, whose careers 
illustrated the  noblest  phases of  honor, 
of fidelity  to high trusts,  of  devotion  to 
duty;  the men  who  have  been  foremost 
in  patriotism,  in  statesmanship,  in edu­
cation,  in scientific discovery,  in charity, 
and  in  all  the  great  works  that  have 
tended to  advance human  nature and  to 
make human  beings  better  and  happier.
With this  view  we  must  congratulate 
the children of  the United  States  that in

this eventful year  A.  D.  1892, they  were 
enabled so generally  and  so numerously  ■ 
to  take  part  in  the  greatest  memorial I 
ceremonies  of  the  century.  More  than  ! 
this,  we  predict  that  from  the inspira-j 
tion  so  breathed  into  many  a youthful 
heart  and  mind  the  foundations  have 
been  laid  for  the  making  of  not a few 
heroic and  grand  characters in  the next 
generation.

the 

B E E T   SU G A R   IN   T H IS   CO UN TRY .
The  best  authority  on  beet  sugar 
statistics  has just  issued  an estimate of 
the beet sugar yield for the present year, 
his figures  making  the  total  production 
of  Europe  3,400,000  tons,  as  compared 
with a yield last  year  of  3,500,000  tons. 
This  shows  that 
total  beet  sugar 
crop  promises  to  be  short of  last year, 
and the  fact  that  the  yield  for  several 
years  past  has  not  varied  to any great 
extent  would  seem  to  indicate that  the 
beet industry in  Europe  has  been  about 
developed to  its full  limit,  and  will  not 
probably exceed the maximum  figures al­
ready established.

It is  probable  that  the next ten  years 
or so will witness a decrease  in the acre­
age  devoted  to beet  roots  in Europe by 
the  restoration  to  grain  crops  of  some 
of  the  land  diverted  to beets  of  recent 
years,  under  expectations  of  better  re­
sults than have  been actually attained.

These considerations have afforded  the 
statistical  publication  issued by  W illett 
&  Gray,  of  New  York,  and accepted as 
an  authority upon  all matters  appertain­
ing to sugar,  an opportunity  to point out 
that  “ the time is  fully  ripe  for  the  pro­
motion  of  the  beet sugar  culture  in the 
United States  on  such  a  broad  basis that 
it  will  meet  with  entire success.”  “In 
years gone by,”  adds the Statistical,  “we 
have  been  only  playing  with this indus­
try,  but  the thorough  and  extensive ex­
periments of the Department of  Agricul­
ture,  and  the  final  success attending the 
six  beet root sugar factories of  the Unit­
ed  States  in  their  operations  this  year, 
have ended  the  experimental stage,  and 
decided  the qnestion  of its practicability.  > 
It only  remains  for  capital  to enter  the 
field  with  labor  and  take  the  immense 
profits  waiting to  be  reaped.  This is an 
opportunity for capital  and  labor to unite 
forces  in  a grand  national  agricultural 
industry,  the  great  benefits  of  which to 
our  country  cannot  be  overestimated. 
Such an  industry will receive  the protec­
tion  and support of whichever party  may 
be in  power,  for it  will  soon  attain  pro­
portions  of  national  importance  which 
cannot  be ignored.”

T h e   s u c c e s s   o f  th e   b e e t  s u g a r   fa c to rie s  
a lr e a d y   e s ta b lis h e d   p ro v e s   b e y o n d   q u e s - 
I  tio n   t h a t   th e   c u l tiv a tio n  o f  . b e e ts   in   th is  
c o u n tr y   is   n o  lo n g e r  a n   e x p e rim e n t. 
I t  
h a s   b e e n   s h o w n   t h a t   e x c e lle n t  b e e ts   c a n  
b e   g ro w n ,  a n d  
th e   f a c to rie s   a lre a d y   in  
o p e r a tio n   h a v e   b e e n   a b le   to   m a k e   a   g o o d  
p ro fit  o u t  o f 
th e   s u g a r   th e y   h a v e   tu r n e d  
o u t.

There  is,  therefore,  every  reason  why 
the  beet  industry  should  be  introduced 
in  all  the  Western  States  where  experi­
ments have already  proven  that they can 
be  successfully  grown.  Cane  sugar  is 
necessarily  limited to a narrow belt along 
the  Gulf  coast,  but  sugar  beets  can  be 
grown in a  majority of  the States,  hence 
the  best sugar  industry  is susceptible of 
a degree of development which can never | 
be attained  by  the  domestic  cane  iudus- I 
! try.

- ------ ------   --------

Use Tradesman or Superior Coupons. 

I

iSKcuuii Momaum

S o a p ?

IF  NOT,  WHY  NOT ?

It is the B est Laundry Soap on  Barth•

I  M.  Clabk  G r o c e r y   C o .

SOLB  A.GBNTS.

H EN RY   S.  ROBINSON. 

CH AS.  E .  SM ITH. 

RICH ARD  G.  EL L IO T T .

R obinson AND C o m p a n y -

M anufact urersjand W holesale D ealers in

Boots,  ShoesRubbers,

99,101,103,105 Jefferson Ave.,

DETROIT,  MICH.

State Agents for the Oandee Rubber Oo.

ÎO

T H E   M I C H I G A N   T R A D E S M A N .

M IST A K E S  A S  T E A C H E R S .

W ritten  for The Tradesman.

Very  few men  get  through  the world 
without some kind  of schooling: 
it may 
be rough and  harsh  from the  attrition of 
conflicting  forces;  it  may  be  irregular 
and fitful as one is made the sport of cir­
cumstances; 
it  may  be  the  reverse  of 
elevating in  its  nature and  tendency,  or 
it  may  be  thorough  and  disciplinary, 
well  adapted  to  start  the  pupil  on  the 
road of true  progress.  However gained, 
if it incites to high achievements and en­
during  results,  and  strengthens  the en­
ergies to better  carry on  the pursuits  of 
later years,  it becomes a valuable part of 
one’s capital,  well worth  all it may cost. 
But one fact is evident  as years bring us 
abreast of new enterprises  and  responsi­
bilities,  and  that is that this  schooling is 
necessary,  even  to the  end  of  the most 
active business  life.

When 

that  peculiar  mental  process 
that we call education is ended and  prac­
tical  life begins,  the  education  still goes 
on,  but often  under  more  stern  and  un­
relenting teachers  than  those  whom  we 
were  wont to  consider  tyrants  in  early 
youth.  Our  mistakes  take  the place  of 
both  text-books  and  teachers,  following 
up  what they  have left incomplete;  and, 
as in  school  life, one lesson, well learned, 
helps to elucidate  the  difficulties of  the 
one following,  so  each  mistake  made  in 
manhood, if carefully  analyzed  and com­
prehended,  will  make  the  path  ahead 
clearer and  less  prolific  of  grave errors. 
On the  other  hand,  he  who  is  heedless 
and takes  no  warning from  the first mis­
take  will  assuredly  be  overtaken  by 
•greater ones that might easily  have been 
avoided.

Mercantile 

life,  especially,  offers  a ! 
field  for the  exercise  of  a wise  discern-1 
ment,  for  there  is  always  a  chance  to j 
make or  lose,  according  as  one’s  ju d g -1 
ment may determine at the time.  To buy 
well for a year without  making, mistakes 
to be  regretted  is  the  exception  rather 
than the rule  with  most  dealers;  to sell 
to the best advantage is equally  difficult, 
and blunders  are inevitable  in  either de­
partment of any business.  He who most 
promptly perceives  them and shapes his 
course  so  as  to  avoid  others  is the one 
whose business  will  thrive  beyond  that 
of competitors.

If  one  starts  in  business  for  himself 
without  any  previous  experience,  the 
lessons  he  will  have to learn  from mis­
takes will  be as  various as human  nature 
can make  them. 
If  he  gets into smooth 
sailing  without  dipping  bows  under 
many  times,  his  skipper  may  well  be 
named  Good  Luck. 
In  the  history  of 
trade  there  are  few  who  do  not  pay  a 
good-sized  fool  tax  before  the  first  five 
years are gone,  and  some keep up the  un­
wise expenditure even  to the end.

As a  great  deal  of  purchasing  nowa­
days  is done  through  traveling men,  the 
amateur dealer is  at  some  disadvantage. 
If  he  feels  his  inexperience  and  relies 
wholly on the judgment of  the salesman, 
he  will  “put  his  foot in  it”  to a large 
extent,  at  least once in a  while, for sales­
men  like  to  improve  a soft  snap  and a 
free buyer  is  their  opportunity. 
If,  on 
the  other  hand,  he  “ knows it  all”  and 
undertakes  to  do  his  own  buying  on 
what  little judgment  he happens to have 
on hand,  he  will  be  sure  to pay  the pen­
alty of his presumption.  Most  traveling 
men,  however,  if  treated  fairly,  will  be 
safe  advisers  to  the  beginner  so far as 
quality,  assortment  and  price  are con­

cerned.  The  dealer  will  have to  learn 
by experience alone the  needs  of  his lo­
cality.  No salesman  acting for a perma­
nent business house will  overstock  even 
a  willing  buyer if  his judgment is asked,
I for he  knows  that  to  do so  is not  prof- 
| itable  for himself  or the firm. 
In  a few 
special  lines  only  do  agents  seek  to 
crowd their goods on the dealer in excess 
of  reason.  As  they  expect  their  first 
sale to be the  last to each customer,  they 
try to make it as large  as  the victim  will 
bear.  These,  and  others  of  like preda­
tory  habits,  are the  guerrillas  of  com­
merce.  They approach  the  country deal­
er in one of  his  optimistic  moods,  when 
business  is  prosperous  and  everything 
looks couleur de rose.  While  his  guard­
ian  angel  is  temporarily  absent,  these 
bushwhackers 
the  most  plausible 
I manner blend their  goods or projects in- 
| to  his  roseate visions,  until  he  uncon­
sciously  swaps  a  certain 
amount  of 
money  for  experience,  and  does  not 
awake until common sense  has  rung  the 
alarm  bell  to call  his  wits together.  The 
next thing  on  the  programme  is a kick­
ing solo.  Luckily,  the sum  in each  case 
extracted  from  his  exchequer is not gen­
erally  a large one;  but  the  affair lowers 
his self-conceit and leaves a scar to mark 
the process.

in 

Not  unfrequently,  the keenest business 
man  in  the liveliest marts of  trade meets 
and succumbs to attacks of  this  kind,  as 
no  one  can  keep  his  faculties  always 
stretched to the proper tension  for every 
emergency.  These  lapses  may  well  be 
recorded  and  carefully  filed  away  in  the 
archives of  memory,  to  be  used  as future 
exigences  may  require.  A  frequent re­
view  may  lead  to the prevention of larger 
mistakes and  regrets of equal magnitude.
The  mistakes  a  merchant  makes  in 
buying  to  his  own  disadvantage  affect 
only  himself.  They  should teach,  better 
than  theory,  lessons  of  prudence  that 
can  be  learned  in  no  other  way.  The 
mistakes be makes in selling are quite  as 
important  to  be  considered,  as  some  of 
these  affect  both  credit  and  purse,  aud 
some are far reaching in their  results  on 
community  in  general.  The  first  may 
include carelessness in giving credit,  aud 
this  is  where  the  most  expensive mis­
takes are made.  With  a desire  to do the 
largest  amount of  business  possible,  the 
dealer is lead  to extend  credit to custom­
ers whose  promises are  worthless,  or  so 
uncertain  of  fulfillment  as  to  leave no 
profit on  the  goods,  even  if  accounts are 
at last  fully  collected.

Another  mistake  is  letting  good  ac­
counts run  too  long  before calling for  a 
settlement.  Among the farming popula­
tion  it  is  common  for  many  who  have 
money  in  bank  to  ask accommodations 
of the  dealer  for  an  indefinite  time,  as 
though all their  resources  were  to come 
from  future harvests. 
It  is a mistake to 
allow  so  much  capital  to lie  unproduc­
tive in  the  hands of men who  buy  at cash 
prices  and  are  able to pay down for  all 
purchases,  for so long  as this  concession 
is  made,  it will  be  expected  as a part  of 
business custom,  although it is an  unjust 
discrimination of  which other customers 
may justly complain.

Credit  is  a  necessity of  trade,  but  it 
should be  used only  under the  pressure 
of necessity,  or for  convenience to avoid 
minor evils,  and then sparingly, for short 
periods.  The  rich  may  use  it for their 
convenience, often  to  the  advantage  of 
both  buyer  and  seller;  to  the poor man 
it  should  be  the  last  resort,  to  be  ap-

THE  P & B  BKAND

| Will  again this  year,  as in the  past,  be the  very best  procurable  and  packed daily 
from the sweetest  and  best  stock.  Regular  season opens  Sept.  15.  Start in with 
us and do the Oyster business of your town.

THE  PUTNAM  CANDY  CO.

S ee  t h a t   th is   L a b e l  a p p e a rs  
o n   e v e ry   p a c k a g e ,  as  It  Is  a  
g u a ra n te e   o f th e   g e n u in e   a r ­
tic le .

FERMENTUM
COMPRESSED YEAST

THE  ONLY  RELIABLE

Solti  io  tlis  Market  lor  the  past Fifleen  Year,-.

Far Superior to any other.
Correspondence or Sample Order Solicited.

I 

POTATOES.

We have made the handling of  Potatoes a  “ specialty” for  many  years and  have 
a  large trade.  Can  take care of  ail  that can  be shipped  us.  We give  the  best ser- 
| vice—sixteen  years experience—first-class salesmen.

Ship your stock  to us aud get full Chicago market value.
Reference—Bank of Commerce, Chicago.

WM.  H.  THOMPSON  &  CO.,

Commission  Merchants,

166 So. W ater St., Chicago.

B A N A N A S !

If  y o u   w a n t  la r g e   b u n c h e s  o f  th e  best 

q u a lity ,  sen d   y o u r  o rd er  to

T H E   P U T N A M   C A N D Y   CO.

T H E   M I C H I G A N   T K A D E S M A N
15 Cents on  the  Dollar.

1 1

Michael  Kolb & Son,  wholesale clothiers, 
Rochester,  N.  Y.,  have  instructed  me to 
close  out  balance  fall  stock,  with  few 
exceptions,  at  above  named  reductions. 
1  always  argued  that  instead of  giving 
one  or  two  big  houses  benefit  of  these 
bargains,  same  should  be  thrown  into 
whole market.
1  shall  be  at  Sweet’s  Hotel,  Grand 
Rapids,  for  the  last  time this  season  on 
Friday.  November  12.  Thanking  trade 
for  many  mail  orders  sent  in  to  the 
house  from  all  parts  of  the  country for 
Prince Albert coats and  vests, it bespeaks 
their excellence.  They receive promt at­
tention..  Any  of  the  trade  desiring  to 
see  me  before  above  date,  kindly  drop 
me a  line at  my permanent address

It 

If  used 

pealed to only when all other relief  fails, 
and  then  in  the  spirit  of one who pawns 
the  family  Bible. 
is  a  mistake  in 
either  merchant  or  customer  to  make 
credit  the rule  and  pay down the excep­
tion. 
in  supplying  common 
household  needs,  it is a  leakage  in the 
purse of  both  parties,  because it  wastes 
an  increment  that,  in  the  aggregate,  is 
large and might better be equally  shared. 
The majority  do  not  notice  this  waste; 
those who are  wise  have clearer percep­
tions and profit by the mistakes of others.
Again,  mistakes  are  often  made  by 
business men in  the  heat of  competition 
when quality is  sacrificed  to  cheapness. 
It  is  difficult  to  regain  a  prosperous 
trade wheD demoralized by such methods. 
Gutting prices below a living profit never 
pays in  the  long run,  for  it  tdtapts pro­
ducers to deterioration  in  products  that 
the public  health demands shall be chem­
ically pure,  and it tempts  manufacturers 
to furnish articles of general use that are 
inferior  in  quality,  whereby  the  public 
are  losers in  spite  of  lower  prices.  On 
the part of  the  distributer  this is a mis­
take that he cannot wholly  avoid,  and  so 
its  teachings  may  be  partially  ineffec­
tual;  but  the  influence  of  each  dealer 
should  be exerted  against a practice  that 
is ruinous to the best  interests of  trade.
The mistakes  one  makes  that  are un­
der his  personal  control  furnish  lessons 
that  are 
learned;  if  well 
studied,  they  strengthen  the  judgment 
and eularge the vision  in  the direction of 
future  effort.  Those we share  with oth­
ers,  and for  which  we  are not  wholly  re­
sponsible,  should  be regarded  as equally 
worthy  of  attention,  so  that  some  or­
ganized  effort possibly  may  be put  forth 
to  lessen their number  and  injurious re­
sults.  As  a large  part  of  the mistakes 
made in  this  day  and  age  are mutually 
caused  and shared  by  numbers who sing-
ly feel little responsibility in  the matter, 
the  labor  of  discovery  and  correction 
falls  on  those  superior  minds  whose 
judgment is clearest and  whose  influence 
is  the  most  powerful.  These  are  the 
pioneers  and  benefactors of civilization, 
both  in governmental and in  commercial 
economics,  and  our  gratitude  to  them 
should  equal,  at  least,  the  measure  of 
their successful endeavors  in  our behalf.

the  easiest 

S.  P.  W h it m a r s h .

An  Honest Custom er.

A  man  who  had an infirmity  as  well as 
an  appetite for  fish  was anxious to keep 
up  his  character  for  honesty.  While 
making  a  bill  with  his  merchant  and 
when  the  latter’s  back  was  turned,  the 
“honest” buyer  slipped  a  codfish  under 
his coat.  But the garment was too short.
“Now,” said  the  customer,  anxious  to 
improve all  the  opportunities to call  at­
tention  to  his  virtues,  “Mr.  Merchant,  I 
have  traded  with  you a great  deal  and 
have paid  you honestly,  haven’t 1?”

“Oh,  yes,”  answered the merchant.
“ Well,”  said the  customer,  “I  believe 
that honesty is the best policy.”
“That’s so,” replied the merchant,  and 
the customer  turned  to  go.  “ Hold  on, 
friend!” cried the merchant.  “Speaking 
of honesty,  1 have a bit of advice:  When 
you  come to trade  again,  you had  better 
wear a longer coat or steal a shorter fish!”

In  visiting  Detroit a few hours  should 
be.devoted to the Detroit Museum of Art. 
Even a hurried  look  through  the  rooms 
impresses  one  with  the rapidity  of  its 
growth,  especially  in  the  pictorial  de­
partment.  To do j ustice to the  Frederick 
Stearns  collection  of  Japanese  and  ori­
ental  art,  embracing  some  fifteen  thou­
sand objects,  would  require more  than  a 
few hours.

Use Tradesman-Coupon  Books.

FL.UCTUATIONS IN INTEREST RATES.
The notable financial event of the week 
has been  the raising by  the  Bank of  En­
gland  of  its  rates  of  discount to  3  per 
cent,  per  annum  from  the 2  per cent,  at 
which  it had  stood  during  the  previous 
six  months.  Four  weeks  ago  1  called 
attention  to  the  extraordinary  ease  of 
money  then  prevailing  in  London,  and 
to the  fact that  the  rate  of  discount  in 
the  open  market  there  was  barely 1  per 
cent,  per  annum,  while  call  money  was 
to  be  had  so  cheaply that  the  hire  of 
£10,000,  or $50,000,  over  night amounted 
to  only  about  sixty  cents.  Since  that 
time the London  open  market rates have 
risen  to  over 2  per  cent,  per annum  for 
bills,  and  to 1  per  cent,  for  call  money. 
The Bank of  England,  always  keeping a 
little above the  market,  has, accordingly, 
fixed  its rate at the  figure mentioned.

In New York  the rates of interest have 
likewise recently increased  and to a much 
greater extent than  they have in  London. 
All  through 
the  summer,  time  money 
could  be  borrowed  at 3 per  cent.,  while 
call  money  was  abundant at 2 per  cent, 
and  less,  and  conservative  trust  com­
panies  declined  to  receive  deposits  on 
call  from  new  customers  at  any  rate 
whatever.  The  little commercial  paper | 
in  the  market  was  discounted at  3 and 4 
per  cent.  Now,  call  money  commands 
easily  4 per cent.,  with  occasional  spurts 
which  send  it  above 6  per  cent.; 
time 
money  is 6  percent, and m ertautile paper 
is  not  discounted  at  less  than 5  per cent.
This increase  in  the  rates of  interest 
for money,  both  here and  in  London,  is  a 
usual  occurrence  at this  season  of  the < 
year.  The hire of  money,  like rents and 
wages,  varies  according  to  supply  and 
demand. 
It  goes  up  when  either  the | 
demand  becomes greater  or  the  supply 
smaller,  and  goes  down  when  the  de­
mand  lessens  or  the supply  is  increased.
In  this  country  the annual  harvesting of 
the  crops  requires  a  large  quantity  of 
currency,  which is drawn  from  the stock 
of  New  York,  while  in  Great  Britain  a 
similar,  although  not  precisely  identical 
cause,  produces a similar drain  upon  the 
reserves of  London.  The loanable funds 
of  the banks  and  money lenders in  both 
cities  being depleted,  while the  demand 
for  them  continues  undiminished,  the 
competition  for  their  use  compels  bor­
rowers to pay  higher rates.

This is an illustration of an elementary 
principle  in  finance  to  which  1  should 
not call  attention  except  for the  purpose j 
of  pointing  out  that  our  present  ex- j 
perience  differs  somewhat  from  that  of t 
previous  years,  and  deserves  special 
notice.  The  autumn  stringency,  which 
usually  begins  to  show  itself  with  us 
early  in  August,  was a month  late  this 
year,  and  its  effect  has  been  much  less 
severe than on any former  occasion. 
In 
London,  too,  the rise in the  Bank  rate of 
discount,  just  made,  was expected  some 
weeks ago,  and  its postponement  has ex­
cited considerable remark.  Special forces 
have  evidently been  at  work,  causing a 
perturbation  of 
the  regular  course  of j 
events.

With us the principal perturbing force 
has unquestionably been the  unusual  in­
crease of  the supply of  currency result- | 
ing from the disbursements of the United 
States  Treasury  for  the  redemption  of 
maturing  bonds  and  other  purposes,  as ! 
well as from  the  monthly  issues  of  coin j 
notes  under  the  act of  July,  1890.  The | 
cash  balance  of  $160,274,394  which  the 
Treasury  held  Aug.  31,  1891,  had  been I

B ox  3 4 6 , M a rs h a ll  M ich .

And  I  will  soon  be  with  you,  and  if  I 
haven’t  got  what  you  want,  thank  you 
for sending for me.

W IL L IA M   C O N N O R , 

Representative of  M ich a el  K o lb  & Son, 
W h o le s a le  C lo th ie rs , R o c h e s te r, N  Ï .

The Standard Cash Kegister

(Patented in U nited States and Canada.)

I s   a   p ra c tic a l  M a c h in e ,  A p p re c ia te d   b y  

P ra c tic a l B u s in e s s   M en.

It  is 

handsom ely  furnished  Com bination 
Desk,  Money  D raw er  and  Cashier  w ith  Com­
bination  Lock and  Rt gistering A ttachm ent, 

it records both  cash and credit sales.
It records disbursem ents.
It item izes money  paid in on account.
It enables you to trace transactions in dispute. 
It will  keep  different  lines of  goods separa  e. 
it shows the transactions of each clerk.
It m akes a careless n an careful.
It  keeps  an  honest  m an  honest  and  a  thief 
It w ill  save  in  convenience,  tim e and  money, 
Each  m achine, boxed  separately and w arran t­

w ill not stay  w here it is.
enough to pay for itse.f  many times over.
ed for tw o years.

For full  particulars address
THE  STANDARD  AGENCY,

Sole A gents  for  Michigan , AUGUSTA,  WIS.

at 10 cents,  Sixteen  at 25 cents and it  pleases  better than  Baking  Powders.

It Pays  Dealers to sell  FOSFON  because  there  are but  two sizes. Five Ounces 
See Grocery Price Current.

h e   B R E A D

T
RAISES

SUPPLANTS BAKING POWDER

Fosfori  Chem ical Co., Detroit, M ichigan.

SOLD  BY  ALL  RELIABLE  C ROGERS.

B A R C U S   B R O S .,

MANUFACTURERS  OF  CIRCULAR

E qualled by few   and  excelled  by none.  All  our  saws  are  m ade of  the  best  steel by the  rnose 
skillful  w orkm en, and  all  saw s  w arranted.  B urnt  saw s  made  good  as  new for  one-fourth  the 
list price of new  saws.  All kinds of

SAW  REPAIRING

Done as cheap as can be done  consistent  w ith good  work.  Lum ber  saw s  fitted  up ready  for use 
w ithout ex tra charge.  No charge for boxing or drayage.  W rit ? : or prices and discounts.
M IC H IG A N .

M U S K E G O N , 

- 

12

T H E   M I C H I G A N   T R A D E S M A N .

in 

reduced  by  S ep t.  80  last  to §131,895,918,  get  higher rates of interest for his money 
making an  increase of  the  money  in the  as a result of the diminished  stock  at the 
hands  oi  the people of §28,378,476,  while i disposal  of borrowers, and,  vice  versa,  he 
the  monthly output  of  notes  under  the  prepares  to accept  lower  rates  when,  by 
act of  July,  1890,  had  resulted  for  the I importations  from  other  countries,  the 
thirteen months  in  a  further increase of  stock  competing  with  his  own  increases. 
#61,253,500, making a total of $89,631,976.  | There  is,  1  acknowledge,  an  element of
And,  against  this  might  be  offset  an 
imagination 
the  business,  and  the 
excess  of  our  exports  over  imports  of 
Governors  of  the  Bank  of  England  are 
gold,  amounting  to  $15,073,551,  were  it 
sagacious  enough  to consider  the  possi­
not  that  this  excess  merely  represents 
ble alarm of  the  public  at an  outflow of 
the  product of  our  mines  and did  not, 
gold,  but  their  main  purpose in  putting 
therefore,  come out of the amount in cir­
the rate of discount  up  and  down  in  con­
culation. 
In  round  numbers,  therefore, 
formity  with the movements of the metal 
the  increase of  our  circulating  medium 
is to make  ail  the  profit they  can  for  the 
from  Sept.  1,  1891,  to  Oct.  1  of  this year 
bauk,  consistent  with  safety.  They  fix 
has  been  $90,000,000,  which 
is  about 
their rates of  discount  to conform  to the 
what the official  statement of  the Treas­
decreased  supply  of  gold,  not  for  the 
ury Department makes it.
purpose- of  increasing  the  supply,  but 
for 
their  revenue. 
When the  supply increases  they  stop  in­
creasing the rates of discount,  just  as  we 
let our fires go down  when  the thermom­
eter tells us  we shall  be  too warm  if  we 
keep 
they  reverse  their 
action  when  the  supply diminishes,  just 
as  we put on  fuel  when  the thermometer 
warns  us  that  our  houses  are  growing 
cold.

Concurrently with  this enlarged supply 
of  currency  there  has  been  no  marked 
enlarged  demand,  so that  the  usual  re­
quirements of  the  agricultural  sections 
failed  this season to exert  their  natural 
influence either so promptly or so power­
fully  as  they  would  have  done  under 
ordinary  circumstances.  Still,  the  $155, 
000,000 and  more of  gold  and  legal  ten­
ders  which the  New  York  banks  held on 
Aug.  6 fell  to  less  than $140,000,000  by 
the  end of  that  month,  and on Saturday 
to $117,500,000, showing an absorbtion  by 
the  public of  $37,500,000,  which,  unless 
the supply had  been  augmented  from  the 
sources I  have  mentioned,  must  inevita­
bly have  produced  a serious  effect  upon 
the money market.

them  up,  and 

increasing 

that  of 

business  profits.  The  wheat  harvest, 
too,  is  turning  out  even  worse than  was 
at first expected, so  tiiat  a larger amount 
of  our  wheat  will  have  to  be taken  to 
supply  British  needs.  These influences 
may delay  the withdrawal of British  cap­
ital  from our  market,  and,  with  the  re­
turn  flow  of  currency  which  will  soou 
set in  from  the  agricultural  districts to 
this center,  give  us low  rates of  interest 
for some time  to  come.

Some  overzealous  Americans  are  dis­
posed  to  take  offense  at  this 
interde­
pendence  of  the  foreign  and  the  home 
money  markets,  and  to  desire  the adop­
tion  by  th;s  country of  what  they call  a 
non-exportable currency,  which  will  not, 
like gold,  be  liable  to  be taken from  us 
to  supply  foreign  demands.  They  for­
get  that  such a currency  would  be non­
importable  as  well  as  non-exportable, 
and  that  if  it  would  not  go  abroad  to 
supply  other  countries,  neither  would 
their  money come  hither,  on occasion  to 
supply  us.  We  had,  in  1873,  an  expe­
rience  of  this  non-exportable  money, 
which ought to  be a lesson to us forever. 
Our  currency  at  that  time  was  exclu­
sively  depreciated  paper,  which was  not 
wanted  elsewhere,  and  which,  conse­
quently,  was not to  be  found  elsewhere. 
The rate of interest  went  up  to as  much 
as  1  and  2  per  cent,  a  day,  and  the 
Stock  Exchange  had  to  close  from  the 
absolute 
impossibility  of  carrying  on

business.  Had  we  been  then on  a  gold 
basis,  as  we  are  now,  gold  would  have 
couie  hither  by  steamer  loads  and  the 
panic  would  have  been  over as  soon  as 
the first shipments  began to arrive.  The 
rates of interest  would have risen  abroad 
and  fallen  here,  until  they stood so near­
ly at a level as not to invite further trans­
fers.  As it was,  we had  to  grind  along 
with our limited stock of greenbacks,  un­
til,  after  incalculable  losses  and  hard­
ships and enormous sacrifices by debtors, 
we  finally  pulled  through.  We  have 
had no such a cataclysm  since  that one, 
and  if we  stick  to  the gold  standard we 
never  shall  have  one  so  destructive 
again;  because  our  money  will  be  the 
world’s  money,  and  all  the money of the 
world  will  be  at our command.

M a t t h e w   M a r s h a l l .

FOURTH NATIONAL BAM

Grand  Rapids,  Mich.

D. A.  B l o d g e t t , President.

Geo.  W.  G at, V ice-President.

CAPITAL, 

W *. H. Anderson,  Cashier.
-  -  -  $300,000.

T ra n sac ts a  g en e ra l  b anking  business.

M a k e   a   s p e c ia lty  o f c o lle c tio n s .  A c c o u n ts  

o f c o u n try  m e rc h a n ts  s o lic ite d .

The  long-continued  dullness  of  busi­
ness  in Great Britain  has also  helped  to 
keep down  the rates  of  interest  here  by 
stopping the drain  upon our gold  supply, 
which  at  one  time  threatened seriously 
to  impair  our  ability  to  maintain  gold 
payments. 
If  to  the  demands  for  the 
metal  which  have  been made by the  Bank 
of France,  the  Bank  of  Germany,  and, 
more  recently,  by  the  Bank of  Austria- 
Hungary,  there had  been  added  any con­
siderable  .demand  by  the  Bank  of  En­
gland,  our  exports of  gold,  which began 
last  spring,  must  have continued  until 
now,  and  made  large  iuroads  upon our 
gold  reserves.  British  money 
lenders 
j  have,  however,  wisely preferred  to leave
their funds  here,  at  even  our  low  rates | 
™ ™ " — — — —
of interest,  rather than  bring  tnern home i  Our  customers of  previous  years 
in gold,  and  lend  them  out at the lower , a n d   from  o t h e r s   we  go]i c i t   a 
rates which have  prevailed  in  their own !  „  _  -it   i 
country.  How  much  longer  we  shall  PeF 
profit  by  this  immunity  is  a  question.
The  latest  statistics  show  a  continued 
decline in  the commerce of Great Britain, 
and  its  official  internal  revenue  returns 
also  exhibit a falling off  in the  property 
and income tax,  indicative  of  decreased Correspondence Solicited.

and  1-16  sacks.

• 
in  PaPei

BUCKWHEAT  FLOUR.

We make  an  absolutely  pure ami  unadulterated  article,  and  it 
has the

GENUINE  OLD-FASHIONED  FLAVOR.
.—-

HOLLAND,  MICH.

know  whereof  we speak 
order.  Present price  $5

die  IS  D EA D

In  Great  Britain,  the  unusual  ease of 
money  has  been  caused  not so much  by 
an  increase of  supply as  by  a  decrease 
of  demand.  Under the  influence of  the 
alarm created  by  the  Baring  failure,  the 
London  banks  have,  indeed,  lately  been 
strengthening  their  gold  reserves,  and 
the  supply of  the  metal  let  loose  by our 
Treasury  disbursements  and  by our  ex­
panded  paper currency  has come in  very 
opportunely  for  their  wants.  Still,  the 
amount  they  have  taken  has  been  com­
paratively  small.  The Bauk  of  England, 
which  acts as  bauker  for the other  banks 
of  Loudon,  held  at  the  latest  advices 
£26,890,010 in specie, against £23,600,383 
a year  ago,  showing an  increase of  only 
£3,229,627,  which  is  about all  that  Lon­
don  has  gained. 
If  the English demand 
for loans  had  been  as large as  usual,  this 
increase of  gold  would  not  have sufficed 
to  make  the  rates of  discount  so  phe­
nomenally  low  in  London  as  they have 
been,  but.  as  I  pointed  out  four  weeks 
ago business is  very  dull in Great Britain 
and  hence money can  be borrowed  there 
very cheaply.

It is often  said,  and  I  think  it  is  gen­
erally believed, that the Bank of England, 
whenever there  is a likelihood of  its  los­
ing  gold,  raises  its  rate  of  discount  in 
order to prevent  the loss,  and lowers  the 
rate  again  when  the  danger  is  averted. 
This  is  very much  like  saying  that  we 
make  fires  in  our  dwellings  when  the 
thermometer  falls  in  order  to  keep  it 
from  falling,  and  let  them  go out  when 
the  thermometer  rises  to  the  point  at  I 
which we desire  to  see  it.  An  outflow 
of  gold from  any one country to another 
indicates  that  it can  be  more  profitably 
used  in  the country  to  which  it  goes than 
in that which supplies it.  The tendency 
of  the  movement  is,  therefore,  to  raise I 
the rate of  interest in  the country  losing 
the  metal  and  to  lower it in  that  which 
gains  it.  Hence,  a  sagacious  banker,  ! 
seeing gold  go away from  the field of  his 
operations,  infers  that he will be able to

TO  HIS  OWN  INTEREST

th e   d e a l e r  

w h o   c o n d u c t s   a  retail  b u s i n e s s   w i t h o u t   th e   u se  
o f  C o u p o n   B o o k s ,   a s   th e   C o u p o n   S y s t e m   e n ­
a b l e s  
losses  a n d  
a n n o y a n c e s   i n c i d e n t   to  th e   p a s s   b o o k   a n d   o t h e r  
a n t i q u a t e d   c h a r g i n g   s y s t e m s .
price list, or send ns sample order.

If  you are  not  now using  this  system, and  rare  to  investigate same,  send  for  samples  and 

to  a v o i d   all 

th e  

THE  TRADESMAN  COMPANY,

lOO  L o u is  S t ,  G rand  R ap id s,  M ich.

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that 

to  us  of 

those  from 

long  enough 

thus  produces 

SOME  USES  OF  BACTERIA.  *

Every farmer,  of  course,  appreciates 
the value of keeping stock,  and  you  all 
know  that  you cannot  run  a farm  with­
out your cows,  your horses,  your  sheep, 
your hens,  and your  pigs.  You  do  not 
appreciate,  however,  that  it  is  just  as 
necessary to keep a stock  of  bacteria  on 
hand,  on your  farm,  to  carry  on  your 
faiming  operations.  The  farmer  has 
learned  to-day  that  he must  keep  a good 
breed of cows and a  good  breed  of stock 
in  general,  but farmers  generally do not 
appreciate that it is equally  necessary  to 
keep  a good  breed of bacteria.  You can­
not make butter or cheese  without cows; 
you cannot make butter or  cheese  satis­
factorily  without  bacteria.  You  cannot 
cultivate your fields  without your  horses 
to help you.  but all  the  cultivation  that 
you  might give your fields  would  be  use­
less  were it not that these little creatures 
of which  I shall speak this morning come 
in  after you  get  through  and  complete 
the process which  you  have  begun.
Now,  probably many of you have never 
particularly  thought  that  your  farm  is 
stocked  with  bacteria, but they are there. 
They  are  in your brooks, in your springs, 
in your wells,  in  your rivers;  they are in 
your dairy,  in your milk,  in  your butter, 
in your cheese,  in your  barn.  They  are 
in the air,  they are in the soil,  and  your 
manure heap is  a  paradise  for them.
Bacteria are in  rather bad odor  in  the 
minds of most people,  and  we  are all  in­
clined  to  look  with  horror  upon  them. 
We  have a sort of  shrinking  when  any 
one  speaks 
the  number  of 
bacteria in  the  milk  which  we  drink. 
The reason  for this,  however,  is  simply 
an  historical one.  When  bacteria  were 
first discovered  it was early  noticed  that 
they  had  a  causal  relation 
to  disease, 
and scientists  went 
to  work  from  the 
very  first to  investigate  diseases  in  re 
lation of bacteria.  The result  was  that 
after a few years a  great  deal  of  infor­
mation  had  accumulated  showing  that 
bacteria caused diseases.  The  so-called 
"epidemics”  are  usually  the  result  of 
bacteria,  and  with  minds 
intent  upon 
this side  of  the  question  scientists  did 
not pay  much  attention to the  good  that 
bacteria might do in  the  world. 
It  was 
more interesting to study disease.  People 
are very much interested when you  begin 
to tell  them  why 
that  they  have 
smallpox,  why  it  is that  they  have  yel­
low fever; the other side  of  the  matter, 
however, is not so  interesting.
But the  fact is  that the  bacteria  story 
has only  been  half  told,  and  thus  far  it 
is the smaller half that has  been  told,  if 
there is such  a thing  as the  smaller half. 
It is true that  bacteria  are  occasionally 
injurious to us,  but it is equally true that 
they  are of direct benefit to us.  Hitheru 
we have looked  upon  bacteria  as  belong­
ing to the  medical  profession;  we  think 
the doctors ought  to  know  about  them 
because  they  produce  disease,  but ordi 
nary  people do not  need  to bother them 
selves  with  these  things.  But  i  think 
before  1  get through  with  my  talk  thi: 
morning,  you  will  see that  bacteria  have 
a very  much  closer  relation  to  you  at 
farmers than  they  do to the  doctors.  1' 
is the farmer to-day  who ought to under­
stand bacteriology. 
It is well  enough for 
the medical  man to understand  the  sub 
ject also,  but  bacteriology  has  al  eady 
become  a  medical  subject,  while  the 
agriculturist  has generally  neglected  it
1  propose  in  my  talk  this  morning  to 
point  out  to  you  a  few  of the  benefit 
which you  as  farmers  derive  from  the 
agency  of  these  microscopic  organisms 
1  shall divide the subject into four head 
First,  miscellawous:  At  the  very outset 
I am going  to say  a  word  or  two  in 
gard 
to  yeasts.  Now,  yeasts  are 
bacteria,  but they  are  microscopic  plant 
closely  related  to  bacteria,  and  thei 
agency in nature is very  similar  to  that 
of  bacteria  in  some  respects;  so  I  shall 
say  a word or  two in  regard  to them.
What is the function of yeasts?  Yeas 
are  plants which  have the  power of grow 
ing  in sugar solutions, and while growing 
there they  break the sugar to  pieces  and 
produce  from  it two  compounds; one  of 
them  is alcohol,  and  the other  one is the 
gas  which  we  commonly  call  carbon 
acid.  We make use of yeasts for variou
*  An address by Dr. H. W. Conn, W esleyan University, 
Middletown, Conn.

purposes along two directions.  We may 
se them either for the purpose of getting 
the alcohol or for the purpose of  getting 
the  carbonic  acid.  For 
instance,  you 
ant to  bake a loaf  of  bread;  you  take 
our dough, you plant yeast  in  it and set  namely,  hard  cider, 
in  a warm place; now,  there  is  always 
little sugar  in  the dough,  and the yeast 
begins to  grow,  breaking  the  sugar  to 
pieces,  as 1  have just stated,  and  produc- 
ng from  it  alcohol  and  carbonic  acid.
The carbonic  acid  is  a gas,  and  as  the 
yeast grows and  the carbonic acid  makes 
its appearance in  the  bread,  little  bub­
bles are seen in ihe dough, until presently 
becomes filled  with these little bubbles 
of  carbonic  acid  gas  which  render  it 
lighter.  Of course,  as  the  gas  accumu­
lates the dough  swells,  or,  as  we  say,  it 
rises.”  Then you  bake  it,  and  when 
ou take it out  of  the  oven  and  cut  it 
open you find  that  the  bread  is  full  of 
little holes.  Those  little  holes  are  the 
remains of the bubbles of  carbonic  acid 
gas which  the  yeast  produced,  and  the 
object of growing  the yeast  was  simply 
to  make those  holes in  the  bread.  The 
bread is light,  and the object  of  the  in­
troduction of  the  yeast  is  thus  accom­
plished.  You  cannot  bake  a  loaf  of 
then,  without 
bread, 
the  agency  of 
icroscopic organisms.
In the baking of bread  we have  an  in- 
tance of the  use of carbonic  acid  alone.
In  the  manufacture  of  wine  the  object 
of the  vintner is to get the other product 
the  alcohol.  He 
of  yeasts,  namely, 
grows yeasts in  his  grape  juice,  usually 
depending  upon 
the  air.
Again  there  is carbonic acid  and  alcohol 
produced,  and  the carbonic acid  in  this 
case passes oil  into  the  air  during  the 
fermentation,  while the  alcohol  remains 
behind;  when the  fermentation has  con- 
a  considerable 
nued 
amount of alcohol remains  in  the  grape 
uice,  and 
the  wine.
Similarly in the  manufacture  of  alcohol 
or of any of the other  alcoholic  liquors, 
uch as rum or whisky,  the same  process 
s made  use of;  that is,  the  little  yeasts 
are  planted  in some  sort  of  sugar  solu-1 
ion,  it  may  be  molasses, 
it  may  be 
barley;  they grow there; there  they  pro- 
uce carbonic acid  and  alcohol;  the  car­
bonic acid  is allowed  to  go  off  into  the 
air,  and 
the  alcohol  remains  behind.
'hen  by  the processes of  distillation  the 
lcohol is separated  from  the fermenting 
mass.  The carbonic  acid  is all given off 
nto the air in these cases.
In  the  manufacture  of  beer  the  at­
tempt is made  to  get  both  products  of 
the  yeast  growth. 
In  the  making  of 
beer the yeast is cultivated  in  the  same 
way in  the  malt;  alcohol  and  carbonic 
acid  both  are  produced.  After  some 
fermentation  the  beer is  put into  bottles.
A certain amount of  fermentation  takes 
ace after  the  bottling.  The  carbonic 
acid  thus  produced  is  dissolved  in  the 
iquid  and  soon  accumulates so as to pro- 
luce considerable  pressure.  When  the 
bottle  is  opened 
this  gas  which 
causes the  froth  at the  top  of  the  beer, 
t is the alcohol  which  nroduces  the  in­
toxicating quality  in  the  beer,  but  it  is 
he carbonic acid chiefly  which  gives the 
>eer its sharp,  pungent taste.  The  alco­
hol  aids,  of course,  to  a  certain  extent.
*ut  the carbonic acid is the  chief  factor 
n  the taste of  beer. 
It may  be  a  little 
question  whether  it  is  proper 
to  use 
yeasts  in 
to  produce  rum. 
whisky,  alcohol  and  beer,  with  the  un­
told miseries which  they  involve; never­
theless,  yeasts are at  the  foundation  of 
the  gigantic  industries  connected  with 
distilling and  brewing operations.
The farmer makes  use  of  them  in  the 
manufacture  of  cider.  Yea*t  from  the 
atmosphere is plan  ed  in  his  apple juice; 
it attacks  the sugar  that  it  finds  there, 
breaks the sugar to  pieces,  and  produces 
carbonic acid  and  alcohol  as before.  The 
carbonic  acid  accumulates  during  the 
first  day  or  two,  and  gives  the  sharp, 
pungent taste that is  noticeable  in sweet 
cider.  Later ou  the alcohol  accumulates 
in larger quantities,  and  that  gives  the 
taste to hard, sour cider.  After the cider 
has fermented for several  days  the  car­
bonic acid  is of  second  importance;  the 
alcohol  accumulates  until  you  get  the 
strong,  sharp,  intoxicating  hard  cider.
So much,  then,  for the uses  to  which  we 
put yeasts.

this  way, 

it  is 

is 

it 

little 

it  and  put 

If  you  should 

in  your  cider.  You 

let  twenty-four  hours,  and  usually 

Your  yeasts  pro-  at  least  six  thousaud  by 

Now,  leaving  yeasts,  turn  for  a  mo-  inconceivable  rapidity.  They  multiply 
ment to the consideration  of  a  few  mis-  so that they  increase during  a day,  per- 
cellaneous  phenomena  connected  with  haps,  five 
to  six  thousand-fold.  Each 
bacteria.  1 may  take  as a starting point  bacterium  with  which  you  start  when 
this very product that I  mentioned  last,  you begin  to ripen  your  cream,  produces 
the  end  of 
duce  alcohol 
they 
your cider stand  in  a  barrel  for  several  will produce a  much  larger  number than 
little  a  change! that.  So  that  bacteria  are  growing  in 
months,  and  little  by 
the | this ripening cream  with  absolutely  in­
takes  place  in  it;  little  by 
credible  rapidity.  Now.  you  butter- 
oxygen  is taken out of the air and handed 
makers  know  that  you  gain  some  ad­
over to the alcohol,  and  when the alcohol 
vantage from  ripening  the cream,  or  at 
gets hold of the oxygen  it  is  no  longer 
least you  think you  do.  You  think your 
alcohol; it becomes acetic acid,  and  your 
butter churns a  little easier and  that  you 
cider is  changed  into  vinegar.  Now,  it 
get a  little  more  butter  from  a  given 
has been determined  that  it  is  through 
quantity of cream  if you  ripen 
it,  and, 
the agency of  bacteria  that  the  alcohol 
above all  (and  this,  perhaps,  may  be  re­
succeeds in  getting hold  of  the  oxygen. 
garded  as the chief  value  of  ripening), 
Bacteria  grow  on  the  surface  of  hard 
the butter  acquires  that  peculiar,  deli­
cider,  forming a sort of scum, producing, 
cate,  pleasant aroma  which  is  essential 
indeed, what we call “mother of vinegar.” 
to a  first-class  quality  of  butter,  that 
The  bacteria  growing on the  surface  in 
peculiar aroma which is not  acquired  if 
some  way  take  oxygen  out  of  the  air, 
you do not  properly  ripen  your  cream 
pass it down into the fluid,  give it  to the 
before churning it.
alcohol,  and when the  alcohol  gets  hold
of it,  it becomes acetic acid,  and  you get
Now,  the  explanation  of  the  produc-
vinegar  where you originally  had  cider, 
tion of that aroma is simply  this:  These 
The manufacture of vinegar,  then,  is  a j bacteria  are  agents  of  decomposition.
process dependent  upon  the  growth  of 
Bacteria,  as they grow  in  any  solution, 
bacteria.
tend to decompose it or  pull  it to pieces.
The  manufacture  of  lactic  acid  is  a 
If they grow  in  an egg,  they  decompose 
process somewhat of the same  character. 
the egg and cause it to putrefy and decay, 
Lactic acid  is not a commercial  article of 
to  grow  in  your 
and  when  they  begin 
very  great  importance,  but  still  there 
cream they  begin the same process of ce- 
are some factories  in  this  country  that 
If  you  should 
composition. 
let  your 
manufacture 
it  upon  the 
cream  ripen  for  a  week  or 
two,  you 
market to  be  sold  for certain  purposes.
would  very  readily see  that  the  process 
In  the making of  lactic  acid  the  manu­
of decomposition  had  taken  place,  and 
facturer makes  constant  use of  bacteria. 
your cream  would  become very offensive. 
By  the  cultivation  of  bacteria  in  milk 
The moment  you  begin  to  ripen  your 
the  milk  sugar  is  changed 
into  lactic 
cream,  the  bacteria begin  to  decompose 
acid,  which the  manufacturer  separates 
it.  Now,  as the result of decomposition, 
from the milk  and puts  upon  the market. 
a great many chemical  products are  pro­
So  you  see 
the  manufacturer  of 
duced,  and they have all  sorts  of  smells 
lactic  acid  is  wholly  dependent  upon 
and  tastes. 
let  decom­
bacteria; he could never produce  it  with­
position go  far  enough,  you  would  get 
out their aid.
the  bad odor of  decay,  but  you  do  not 
get that odor when decomposition  begins. 
The first of  the  decomposition  products 
are rather pleasaut  in odor,  and  pleasant 
in taste,  and  if you  churn  your erearn  at 
that stage of decomposition,  your  butter 
is flavored  with the  early  decomposition 
products.  This  flavor 
the  aroma of 
good butter; this  is  what  fancy  butter- 
makers sell in the  market  and  get  a high 
price for.  They  get a  high  price,  then, 
for the  decomposition  products  of  bac­
teria,  for a proper tasting  butter  brings 
a higher  price than  that  which  does  not 
have this aroiua,  and  the  arouia  is 
the 
gilt of bacteria.  You  may  ask,  what  be- 
omes of the bacteria? 
It  really  makes 
ittle difference  what  becomes  of  them. 
Some go  into the buttermilk,  some go off 
n the water used in washing, some go into 
he  butter and  the salt  kills  them. 
It  is 
no matter where  they go  After  the  but­
ter is churned  they  are  no  longer of  any 
mportauce to you or any  one  else;  their 
career,  so  far as the dairy  is  concerned, 
s ended.
If  the  butter-maker owes  something to 
bacteria,  the  cheese-maker  owes  every- 
hing to 
them.  The  butter-maker  can­
not get  the  proper  aroma  without  the 
tgency of  bacteria,  but  the  cheese-maker 
cannot  get anything.  Of course,  you  all 
know that fresh cheese is  very  inane and 
tasteless.  Nobody 
likes  fresh  cheese, 
it  has  a sort of curdy  taste  and  is  quite 
unpalatable.  You  know,  however,  that 
ifter cheese  is made,  it is set  aside  for  a 
number of  weeks  to ripen. 
It may  ripen 
everal  weeks,  or,  perhaps,  months. 
Sometimes in  the case of the  best  cheese, 
it may  be ripened  a year or  more.  Now, 
during that  ripening process,  exactly  the 
same changes are 
that  1 
have mentioned  in  cream.  The  bacteiia 
are growing,  are  attacking 
the  casein, 
and  pulling it  to pieces.  They  produce 
many  changes in it, and cause an accumu­
lation of  all  sorts  of  materials  which 
have peculiar tastes,  and  little  by  little 
the cheese is ripened.  After a while the 
cheese begins to  have  a  pleasant  ta-te 
and then  a strong taste,  and  if you  leave 
it long enough,  you  get  a  very  strong 
cheese.  The longer you  ripen  a cheese, 
the stronger its taste  becomes.  An  old 
cheese is always a strong cheese,  a  fresh 
cheese is  always  a  mild  cheese.  The 
shorter the time  you  cultivate  bacteria 
in it,  of course,  the  slighter  will  be  the 
changes  which they  produce;  the  longer 

Perhaps,  under this head  of  “Miscell­
aneous,” I  may  just  refer 
to  a  matter 
which  is  of  considerable  practical  im­
portance,  and that is the  matter of ensil­
age.  We do not know  very  much  about 
the theory in  regard  to  the  management 
of a silo at the present  time,  but  we  do 
know that the whole  process  of  procur­
ing proper and sweet ensilage  is  a  pro­
cess  of  properly  managing  bacteria 
growth. 
the  bacteria 
growth correctly  your  ensilage  will  re­
main sweet and  will become a food which 
is  very  desirable for  your  cattle;  but  if 
you do not manage  the  bacteria  growth 
correctly  your  ensilage  will  decay,  it 
will become sour, undergo fermentations, 
and  you  will  suffer  from  it. 
It is,  then, 
to bacteria that the  farmer  owes his new 
process of obtaining food  through  a silo.
1  will  pass now  to the  consideration ot 
the second  topic, and  that is, the relation 
of bacteria to dairy  matters.  1  have  al­
ready once or twice  before in  your meet­
ings brought up  this question  of  the  re­
lation of bacteria  to  the  dairy.  At  the 
meeting a year ago some of  you  may  re­
member  that we  considered  the  subject 
of the fermentations  of  milk,  when  we 
saw  that all  of these  fermentations,  most 
of  which  are  very  undesirable,  are  con­
nected  with  the  growth  of  micro-organ­
isms.  Now,  so far as milk  is  concerned, 
bacterta are pretty much  of  a  nuisance. 
The  milkman  does not  want  them;  they 
produce  the  souring  of  his  milk;  they 
make his  milk  bitter or slimy; sometimes 
they  make it blue,  and  they  produce  all 
sorts of  abnormal  fermentations  which  a 
milkman does not want.  But  I  am  not 
to consider that side  of  the question  thi 
morning,  and  1  will  pass  the  subject  of 
milk  and turn  for  a  moment  to  a  con 
sidération  of the relation  of  bacteria  to 
butter-making and cheese-making.
Every  butter-maker is acquainted  with 
the  fact  that  in  the  normal  process  of 
making  butter,  the  cream  is  collected 
from  the  milk  and  then 
is  allowed  to 
ripen. 
It is put  in  Si-me  sort  of  vessel 
and  allowed  to stand in a warm  place  for 
a day  or  so,  and  during  that  time 
im 
meuse changes  are  taking  place  in 
it 
At the end of the time the  cream  has  be 
come slightly soured,  it  has  acquired  i 
rather peculiar,  pleasaut,  indescribable 
odor,  and it has reached  the proper  con 
dition for churning.  During  that  time, 
our  microscope 
that  bacteria 
have  been  multiplying  with  absolutely

If  you  manage 

[c o n t in u e d on  pa g e 18.]

taking  place 

tells  us 

is 

T H E   M I C H I GLAJNI  T R A D E S M A N

14
Drugs  Medicines*

S ta te   B o a rd   o f  P h a rm a c y , 

One  T ear—Jacob  Jesson,  Muskegon.
T«ro  Ye a rs—Ja m e s Vernor, Detroit.
Three  Years—O ttm ar Eberbacb, Ann  Arbor 
Four Years—George Oundrum. Ionia.
Five Year»—C. A, Bugbee. Cheboygan. 
President—Jacob  Jesson, Muskegon. 
Secretary—J&s.  Vernor, Detroit.
Treasurer—Geo. Gundrum, Ionia.

M ic h ig a n   S ta te   P h a rm a c e u tic a l  Afia’n . 

President—Stanley E. Parkill, Owofso.
Vice-Presidents—I.  H.  L.  Dodd.  Buchanan;  F.  W.  R.
Perry, Detroit;  W. H. Hicks. Morley.
Treasurer—Wm. H  Dupont.  Detroit.
Secretary—0. W. Parsons, Detroit.
Executive  Committee—H.  G.  Coleman,  K a la m azo o ;  , 
Jacob Jesson, Muskegon:  F.  J.  W urzburg and  John 
E. Peck. Grand Rapids;  A rthur Bassett,  Detroit.
Local Secretary—Jam es Vernor.
Next  place  of  meeting—Some  resort  on  St.  Clair 
River;  tim e to be designated by Executive Committee.
G ra n d   R a p id s   P h a r m a c e a tic a l  S o cie ty . 
President. W. R. Jew ett,  Secretary,  Frank H. Escott, 
Regular Meetings—First W ednesday evening of March 

June, September and December,
G ran d  R a p id s   D ru g  C lerks* A ss o c ia tio n . 

President, F. D. Kipp;  Secretary, W. C. Smith.

M u sk eg o n   D ru g   C lerks*  A sso ciatio n . 

President  N. Miller;  Secretary, A. T. Wheeler.

P IL U L iE   C A T H A R T IC S   C O M P O S IT E .
When  I  started  in  business,  a  good 
many years ago,  I  had  quite a time to find 
a reliable cathartic pill that could  be dis­
pensed on  physicians’  prescriptions or be 
sold over the counter.  My experience up 
to that time  had  been  that  a  few  drug­
gists made  their  cathartic  pills,  others 
bought them  ready made and coated,  still 
others had  the  habit  of  recommending 
some one of the  many patent  pills on  the 
market.

My  first  trial  was  to  make  compound 
cathartic pills  according to  the  Pharma­
copeia,  with  all 
the  ingredients  pur­
chased  from  the  wholesale dealer.  As to 
activity, this  pill  did not  give  the  satis­
faction  which  could  have been  expected; 
besides,  it  was not coated.  Other formu­
las were tried  with  indifferent  success. 
Oue  of  these  formulas  furnished  pills 
containing one-fourth drop of  croton  oil 
in each  pill.  They  might  appropriately 
be called  “ N e v e r Failing  Double-Action 
Lightning  Express  Pills.” 
Some  cus­
tomers  were  very  well  pleased with these 
pills,  but  they  would  not  answer  for 
general  use.  1 could  not  convince  my­
self  that  is  was  proper  to  recommend 
patent pills. 
I  then  bought  compound 
cathartic pills,  sugar and  gelatin  coat 2d, 
in  smaller and larger lots in  bottles  and 
I  received  the impression that, 
in bulk. 
the  larger  the 
lot  I  bought,  the  less 
active  they  became.  Customers  would 
say:  “ I have taken  a  whole  boxful  of 
those cathartic pills of  yours  with  very 
little action.”  One dosen’t  like  to  hear 
that  kind  of talk frequently.

The desideratum  was,  to  have a  safe 
and  active pill,  but  how  to get it  was the 
problem.  1  went  at  the  solution  in  a 
most  radical  manner.  Knowing  that  the 
pills  made  from  the  ingredients  as  pur­
chased  in  the  market,  or  those  ready 
made  pills  that  one  can  purchase  in 
small  lots  or  in  bulk,  were  not  active 
enough  when  taken in  ordinary  doses,  1 
concluded  that,  most  likely,  they  must 
have been made from inferior ingredients. 
Acting on  this conclusion,  I  decided  to 
make two  very  important ingredients  of 
compound cathartic pills  myself:  Com­
pound extract of colocynth  and extract of 
jalap,  now  the  abstract 
I  didn’t  con­
clude to make mild chloride  of  mercury 
or gamboge,  but  tested  them  thoroughly 
and  used  none except  the best quality.

Compound extract of colocynth is made 
from  extract  of  colocynth,  cardamom, 
resin of scammony and  soap.  Extract of 
colocynth required the  most  work.  The 
best virgin  scammony  was  obtained  and 
I powdered it myself,  1  found  that  dif­

the  wholesale  price  was 

ferent lots of colocynth  apples  varied  a 
good  deal  in  percentage  of  extract,  al­
though 
the 
same.  The  difference  may  amount  to 
more than  fifty  per  cent.  Much  might 
be said  on  extract  of  colocynth,  but  1 
fear it would make this paper too long.

Another  ingredient  of  compound  ca­
thartic pills  which  I concluded  to  make 
was extract of,  later  abstract  of, jalap. 
Abstract  and  extract  of  jalap  can  be 
made in  about  the same  length  of  time 
I believe the abstract is the  more  active 
of the two  preparations;  at  least,  it  is 
certainly more  uniform  in  composition. 
No difficulty  is  encountered  in  making 
the  abstract.  After  the  jalap  powder 
has been  exhausted  by  alcohol,  the  re- 
inainiug alcohol  is displaced  with  water. 
To facilitate the displacement  the  aque­
ous layer is frequently stirred.In this man­
ner the alcohol can  be  displaced  almost 
to the last drop. 
In  making extract  and 
abstract of jalap,  one obtains  a very good 
idea of the quality of  powdered jalap  as 
sold  by  the wholesaler. 
I  have obtained 
very poor powders at times,  but also, now 
and then,  very good  lots. 
It  is  such  a 
risky  way of buying,  that I have adopted 
the plan of buying  powdered drugs  from 
a  responsible  grinding  firm  only.  Ex­
perimentally  I  buy powders in bulk from 
wholesale  firms  and 
test  them  to  see 
what quality  is handled.  For instance, I 
bought  some jalap powder  in  bulk  from 
a wholesale  firm  last  winter  which  com­
pared  favorably  with  the  best  I  had 
purchased  from  a  grinding  firm  at  the 
same time.  Much  more might be said on 
the subject,  but  it  would  lengthen  this 
paper unduly.

This makes  two important  ingredients 
of  compound  cathartic  pills,  viz:  com­
pound extract of colocynth  and  abstract 
of jalap. 
It  is not difficult to  obtain  an 
unexceptional  mild chloride  of  murcury 
or gamboge.  These ingredients,  thus pre­
pared  and  selected, ought  to make an  ef­
ficient and  reliable  compound  cathartic 
pill. 
I  have made them In  this  manner 
for  many  years  and  find  them  as  uni­
formly  efficient  and  reliable  now  as 
when  I  first  started  to  make  them.

At  first  I  made  compound  cathartic 
pills  plain,  but to bring  them  up  to the 
full  requirements  of  the  modern  pill 
taking  customer,  it  was found necessary 
to coat them.  Between sugar and gelatin 
coating,  gelatin  coating  was chosen,  be­
cause  it  was  found  the  most  practical 
method  and  also  because 
this  method 
furnishes  the most soluble  pills.

surface  of  pills. 

In  coating  the  first  lot  of  compound 
cathartic  pills  with  gelatin,  a  serious 
difficulty  was  encountered  which,  for  a 
time, seemed insuperable.  The difficulty 
is called  “ beading.”  There are a number 
of substances  and compounds which will 
bead  when made  into  pills  and  coated 
with  gelatin.  The  modus  operandi  is 
like this:  When  pills are dipped  in  gel­
atin,  the  warm  fluid  gelatin  during  its 
brief  fluidity  acts  as  a  solvent  on  the 
outer 
In  drying, 
the  gelatin  coating  naturally  contracts 
and 
the 
softened  pill 
the  form  of  a  bead 
through the coating of gelatin  where it is 
weakest,  or  if  the  pills  have  been  de­
tached  from  the  needles,  the  mass  is 
through  the  hole  made  by  the 
forced 
needle. 
If the pills have been placed  in 
a bottle on  the  shelf  they  will  after  a 
while  be  found  hanging  together  in  a 
lump.  You must  remember  these  pills 
were made according to the  old Pharma­

forces  a  minute  portion  of 

in 

inadequate  and 

Ralph W. Bullard in Business.

copoeia,  with extract of jalap,  and  it  is 
this extract  which  causes  the  beading. 
The difficulty was remedied  by adding five 
grains of calcined magnesia to each mass 
of 250 pills.  With abstract  of jalap and 
ordinary careful  manipulation  no  bead­
ing need occur. 

G.  H.  Cii a s.  Ki,ie.
The  A rt of Business  M anagement.
Men  of  exceptional  executive  ability 
succeed  in  business  management,  with­
out any special system, and without much 
of the organization  which  characterizes 
modern  business.  But  men  of  excep­
tional  ability are rare,  and to find one out 
of employment when  a   v a c a n c y   is  to  be 
filled is rarer still.  There are  far  more 
positions of responsibility  than  men  of 
exceptional  executive  skill  and  experi­
ence looking  for  employment.  Capital­
ists and  investors  who  are  looking  for 
men  to manage their various  enterprises 
are obliged  very often to put up  with ex­
ecutives of only moderate ability,  and of 
comparatively small  experience,  simply 
because they can  find  no  better.  Busi­
ness  development  is  proceeding  more 
rapidly than the supply of managing men, 
and capital is being constantly  risked  in 
enterprises  under 
in­
competent management,  because for  the 
time,  at least, nothing better, poor though 
they  be,  offers  by  way  of  investment. 
Capital is sometimes aggressive, notwith­
standing the rumors that it is  timid  and 
only  ventures where everything is proven 
to be safe and sound,  and  capital  would 
do far more than it is doing at present in 
various directions if only  a  little  better 
management  could  be  secured  than  at 
present offers.
If managing men  of  a  high  order  of 
ability  are so scarce,  and if financial  and 
commercial and manufacturing and trans­
portation growth demand so  many  more 
men of this class than  the natural supply 
affords,  the question arises,  what  can  be 
done to increase the resources of business 
men  in  this regard?  W hat is it  possible 
to do to help and  to  sustain  those  who 
by reason of this shortage  have had  bur­
dens thrust  upon  them  which  they  are 
unqualified to  sustain? 
Ilow  can  busi­
ness be promoted  and  developed,  even, 
while executive men are  less in  number 
than  is supposed to be  necessary?  And 
last  but not least,  for  in 
this  form  the 
question comprehends  and  includes  all 
that have preceded,  how  can  executive 
men of tried judgment and experience be 
enabled to do more than they are at pres­
ent doing—that is,  manage  and  oversee 
still  more men,  more  departments,  and 
more separate enterprises than at present 
—without increasing their  physical  and 
mental burdens?
The essence of management is  to make 
the other man—the helper, the  force  of 
workmen  or  clerical  employes,  as  the 
case may be, do the  work  that  is  to  be 
done,  and do  it  in  the  proper  manner. 
He is no manager who does  all the  work 
himself; and yet some  credit  is  due  the 
man  who  can  wind  himself 
up 
and keep going,  for the  world  is  full  of 
men  who are only  able to do what is  laid 
out for them by  some  one  else.  Nor  is 
he a good manager who only allows those 
things to be done by others  which  he  is 
unable  to  compass  himself,  who  only 
permits  the overflow or surplus to get  to 
some one else,  for if only the overplus is 
to be done by others,  then the latter  can 
have no supervision or direction,  for  the 
whole time and  powers  of  the  manager 
(?)  are absorbed in his own efforts.  The 
measure of good management is the num­
ber  of  men  that  can  be  kept  advan­
tageously  at  work,  or  the  amoumt  of 
work  or 
that  can  be  got 
from a given force of men, whatever may 
be the capacity in which they  are  work­
ing.  What is demanded of the  manager 
is the ability  to see  what is needed to  be 
done in  advance of the moment  that  the 
labor is to  be applied, so as to lay out the 
work for the  individuals  who are  to exe­
cute it;  in other words,  have it ready  for 
them when they are ready for it.  There 
is also required  an  intuitive  knowledge 
or perception of the  ability of the men in 
his charge  for  performing  the  different 
tasks,  so that the work  may be so  appor­
tioned that each  will  get  that  part  for 
which he has the most talent; and finally, 
there is needed  the ability  to know at all

results 

I  think  there  is. 

stages of progress what there  is  remain­
ing to do,  and the time  and  labor  invol­
ved  in its completion,  so  that  the  foree 
may  be  adjusted  to  meet  requirements 
and secure the greatest economies.
On the other hand we  find men  willing 
and faithful,  but  able  only  to  do  that 
which is put before them from day to day. 
They  are the men  who need the directing 
hand of the  manager.  Looking further, 
and getting beyond the privates,  we  find 
many  who are qualified  to be  lieutenants 
or assistants,  but not captains or leaders. 
Of them  it is to  be said 
that  in  a  little 
higher capacity they can  do  whatever  is 
brought to .their attention item  by  item. 
Pursuing our investigations still further, 
we find  hundreds  of  men  of  more  than 
average executive  ability  quite  able  to 
serve  as  assistant  managers,  but  who 
would soon  have  the  machine  running 
slower and slower and still  slower,  from 
the  inability to  perceive what is next  to 
be done,  if  accident  forced them into the 
first  place.
All  these men need help—need the help 
of  a manager. 
Is there any other means 
by  which these men can be helped  where 
they  are  deficient? 
Is  there  anything 
which can make the loss  of  his  immedi­
ate official  superior to be  less felt by  the 
assistant manager? 
Is there any method 
available for making the  lack  of  orders 
from the  captain less a loss  to  the  lieu­
tenant or rendering  the  absence  of  the 
directing hand and managing  brain  less 
to be perceived  by  the thousands  who are 
able and willing to work  when  work  is 
laid  out for them? 
I 
think that modern  business is answering 
this question on every side,  and  the  oft- 
repeated answer is “ System.” 
I  believe 
that system  properly  arranged  and  ad­
justed can do a very  large  part  of  what 
is at present called management;  that  it 
can do a very considerable  proportion of 
that now allotted  to  the  geniuses  among 
business  managers,  that it can  make men 
of mediocre ability  and attainments  fair 
directing heads of departments,  and that 
it  can  indefinitely multiply the  force and 
influance of the executive men at present 
in  responsible positions.  Many  manag­
ing men are already employing system in 
the  way I have in mind,  possibly some of 
them  are taking to themselves  a  part  of 
the  credit due to system; but in  general, 
system is not understood  in the  sense  of 
being a part  of business management.
It would  be  only  a  waste  of  time  to 
talk about  the  advantages  and  uses  of 
Everybody 
system 
praises system,  and every man,  every of­
fice and every  establishment  has  a  sys­
tem.  System  is  everywhere  recognized 
as 
the  proper  thing  to  have,  and  so 
fashionable has system become that some 
concerns actually break down  by  reason 
of the  burden  of  system  they  have  at­
tempted to carry. 
I shall try,  therefore, 
to consider system only in  those  phrases 
and  applications  which  assist manage­
ment, or in part take  the  place  of  man­
agement,  or bring to the eye of  the  man­
aging man  those facts  which  are  neces­
sary to enable him to plan and direct  the 
operations in  his charge.
The first thing  that  a  new  managing 
man,  in any line of business,  requires,  is 
to know what  is  wanted to be done,  how 
much progress has been  made to date  on 
whatever is in hand,  and who are engag­
ed  upon it,  with particulars of what each 
one 
that he re­
quires to know day by day  after  he  has 
been  initiated  in  the mysteries of his po­
sition  are  composed  under  the  same 
heads,  and  the  report  that  he  finally 
makes for the assistance of his  successor 
includes the same items.  System  steps 
up and  says:  “I  will  answer  all  these 
questions without a word  being  spoken, 
not only  now,  but for the future  and  all 
times.  Further,  1  will always remain  at 
the  manager’s  elbow  and  prompt him 
from time to time on  what is to  be  done 
next.  1 will anticipate  wants  and  give 
him ample  time  tc  meet  them. 
I  will 
preserve a record of what has  been done, 
so that comparisons  of  future  work  can 
be made with  items  of  a  similar  nature 
I will  never  be  tired, 
already finished. 
nor out of patience,  nor miss a  day,  nor 
strike for higher  wages. 
I  will  admit of 
pruning  and  grafting  and  rearranging 
until I exactly fit  the  place  and  then  I 
will go on serving  faithfully  and  unob­
trusively  to the end.”

is  doing.  The 

the  abstract. 

things 

in 

TttEÍlS  M I C H I G A N   T R A D E S M A N ,

1 5

Wholesale Price  Current•

A dvanced—Castor oil. linseed oil, turpentine, salacine 
D eclined—Ipecac root.

“ 

R 

M orphia,  S.  P.  A W 

1  & @1  85 
S. N.  Y.  Q. A
C. CO...........................1  50®1  75
M oschus  C anton.......... 
®   40
M yristiea,  No. 1............  65®  70
N nx Vomica,  (po 20)..  @ 1 0
Os.  Sepia.........................  20®  22
Pepsin Saac, H.  A P. D.
C O ...  .........................   @2 00
Picis  Llq, N.-C., V4 gal
doz  .............................  @2 00
60
Picis Llq., q u a r ts .......   @1  00
p in ts ...........  @  85
PI1 H ydrarg,  (po. 80)..  @ 5 0
Piper  N igra,  (po. 22)..  @ 1
Piper Alba,  (po g5)___   @  3
Plx  B u rg u n ...................   @  7
Plum bl A c e t.................   14®  15
P ulvls Ipecac et opll. .1  10@l  20 
Pyrethrum ,  boxes  H
A P. D.  Co., d oz.......   @125
Pyrethrum ,  p v ..............  30®  35
Q u asslae........................  
8®  10
Q ulnla, S. P. A W .........  27®  32
S.  G erm an___ 22  @  30
R nbla  T inctorum ........   12®  14
23®  25
S accharum L eeds pv. 
S alacin.......................... 1  7S@1  8)
Sanguis  D raconls.........  40®  50
Sa po,  W ..........................   12®  14
,r  M ............................  10®  12
®   15
“  G ............................ 

“ 

@ 20
Soldlltz  M ixture.........
S lnapls...........................
@ 18
“  o p t......................
© 30
Snuff,  Maccaboy,  De
V o e s ...........................
@ 35
Snuff, Scotch, De.  Voes @ 35
10© 11
Soda Boras,  (po. 11).  .
27© 30
Soda  et Potass T a rt...
Soda C arb....................
1 !4@ 2
Soda,  Bi-Carb..............
@ 5
Soda,  A sh..................... 3)4® 4
@ 2
Soda, S ulphas..............
Spts. E ther C o ............
50®
55
25
“  M yrcla  Dom.......
@2
®3 00
“  M yrcla Im p .........
‘  V lnl  Rect.  bbl.
....7 ............................S! 25@2 35
Less 5c gal., cash ten  days.
Strychnia  C rystal.......1  4o@l  45
Sulphur, S u b i.............. 2*4®  3)4
R o ll................   2fc@ 3
jauii...........
O 
8®  10
T a m arin d s..............
Terebenth V enice.. ...  28® 30
T heo b ro m ae........... ...40  @ 45
V an illa.....................
.9 00@16 00
Zincl  S ulph............
7® 8
... 
OILS.

• • 
... 

“ 

W hale, w in te r.......
..  70
Lard,  e x tra ............
..  71
Lard, No.  1............... ..  42
Linseed, pure raw ..  46

Bbl. Gal
70
75
48
49

“ 

bbl. 

paints. 

strained 

...  49 
Lindseed,  boiled 
N eat’s  Foot,  w inter
50 
................  
S pirltsT urpentine__   37 

52
60
40
lb.
Red  V enetian................ IX   2@3
Ochre, yellow  M ars...  IX   2©4
“  
B er......... IX   2@3
Putty,  com m ercial__ 2%  2)4®3
“  strictly  p u re .......2)4  2X@3
Vermilion Prim e A m er­
13®16
ican ............................... 
Verm ilion,  E n g lish __  
65@70
Green,  P en in su lar.......  
70@75
re d .......................   7  @7)4
Lead, 
w h ite ..................7  @7)4
@70
W hiting, w hite S pan... 
@96
W hiting,  G liders’......... 
W hite,  Paris  American 
1  0 
W hiting.  Paris  Eng.
1 40
Pioneer Prepared P ain tl  20@1£4 
Swiss  V illa  Prepared 
P a in ts ...........  ........... 1  00@1  20

c l if f ...................................  

“ 

V A R N ISH ES.

No.  1 T urp  C o ac h .... 1  10@1  20
E x tra T u rp .................. 160@1  70
Coach  B ody.................2 75@3  00
No. 1 T urp  F u rn ........ 1  00@1  10
E utra T urk D am ar__1  55®1  60
Jap an   Dryer,  No.  1 
T u rp ............................. 
70®75

C ubebae............................  @ 4 ro
E xechthitog................  2  50®2  75
E rig e ro n .............  
2  25®2  50
.................. 2 00@2  10
G aultheria 
G eranium ,  ounce.......   @  75
Gosslpli,  Sem. g a l.......  50®  75
Hedeotma  ...................... 2 25®2  5)
J u n ip e ri...........................   50®2 00
L a v e n d u la ......................  90@2 00
L im onis..........................2  50®3 10
M entha P iper......................2 75@3 50
M entha  V erid.................... 2 20®2 30
M orrhuae, g a l.....................1  00@1 10
M yrcla, o u n ce..............   @  50
O liv e ................................   75®2 75
Picis Liquida,  (gal. 35)  10®  12
R lc in i...........................  1  18@1  24
R osm arinl.................... 
Rosae,  o u n ce..............   6 50@S 50
S uccinl...........................   40®  45
S a b in a .............................   90®1 00
Santal  ........................... 3  50@7  00
Sassafras........................  50®  55
Slnapls, esB, o u n ce__   @  65
T iglfl...............................  @  90
T h y m e ...........................  40®  50
opt  ..................  @  60
Theobrom as..................  15®  20

75@1 00

POTA SSIU M .

Ri C arb...........................  15®  18
B ic h ro m ate..................  13®  14
Brom ide.......................  
33®  35
C arb.................................  12®  15
Chlorate  (po  22).........  20®   22
C y an id e.........................   50®  55
2  90@3  00
27® 30
Potassa, B itart,  p u re.. 
© 15
Potassa, Bitart, com ..
8® 10
Potass  N ltras.
7® »
28® 30
.  15® 18

TIN C TU R ES.

“ 

“ 

“ 

“ 

“ 

“ 

A conltum   N apellis R ...........  60
F ...........  50
A loes..................................... 
 
and  m y rrh ......................  60
A rn ic a ......................................  50
A safoetlda................................. 
0
Atrope B elladonna..................   60
B enzoin......................................   60
C o.................................  50
S anguinaria...............................  50
B aro sm a....................................   50
C antharides...............................  75
C ap sicu m ...................................  50
Ca  dam on...................................  75
C o.......  75
C asto r.......................................1  00
C atechu....................................   50
C in c h o n a .................................  50
Co.......  60
C o lu m b a....................................   50
C o n lu m ......................................   50
C ubeba........................................  50
D igitalis  .....................................  50
E rg o t...........................................   50
G e n tia n ......................................  50
Co...................................  60
G n a lc a ........................................  50
am m on.......  60
Z in g ib e r....................................   50
H yoscyam us.............................   50
Iodine..........................................  75
Colorless.......  75
F erri 
C hloridum ......   35
K in o ............................................  50
Lobelia........................................  50
M y rrh ..........................................  50
N ux  V om ica.............................  50
O p ll.............................................  85
“  C am phorated....................   50
“  D eodor.............................2 00

“ 
“ 

“  

ACIDOSI.

Aceti c u m ......................
Benzoicum  G erm an..
Boraci c 
........................
C arb o licu m ..................
C itric u m ......................
H vflrocD lor..................
N ltrocum  
....................
O x alicu m ......................
Phosphorlum   d ll.........
S alieylicum ..................1
S ulphurieum ................
T anni cu m ......................1
T artaricu m ..................
AM M ONIA.

8®  10 
65®  75 
an
25©  33 
50®  52 
3® 
5
10®   12 
10®   12 
20
30® 1  70 
IX ®   5 
40@1  60 
33®  3&

“ 

Aqua, 16  d e g ................  314®  &
7
Carbonas  ....... 7 ...........   12®  14
C h lo rid u m ....................  12®  14

20  d eg ................   5H@ 

A N IL IN E .

B lack .............................. 2 00@2 25
B row n.............................  80@1  00
R ed ..................................   45®  50
Y ello w ...........................2  50@3 00

BACCAK.

Cubeae (po  60).........  
50®  60
8®  10
J u n íp e ra s .......................  
X antnoxylum ...............  25®  30

BALSAM UM .

C opaiba.........................   45®  50
P eru ................................   @1  30
T erabin, C a n a d a .......   35®  40
T e lu ta n .........................   35®  50

COBTBX.

Abies,  C anadian ....................  18
Casslae  ....................................   11
C inchona F lava  ....................   18
Bnonym us  atropurp.............  30
Myrica  Cerífera, po...............  20
P runus V irg ln l........................  12
Q uillaia,  g rd ...........................   10
Sassafras  .................................  1*
Ulmus Po (G round  15).........  15

BXTBACTÜM .
G lycyrrhiza  G lab ra..
p o ...........
Haem atox, 15 lb. b o x .
Is............
y*s.............
548..........
FER R U M .

“ 
“ 
“ 
“ 

Carbonate P reclp—   .
C itrate and (Juinia  .
Citrate  Soluble  .........
Ferrocyauidum  S ol...
Solut  Chloride  .........
Sulphate,  com 'l.........
p u re.............

“ 

24®  25 
33®  35 
11®   12 
13®  14 
14®  15 
16®  17

®   15 
®3  50 @  80 
®  50
®
.9©
®

FLO R A .

A rn ic a .................  18® 
A n th e m is...................... 
M atricaria 

20
35
........  40®  45

FO LIA .
. 

. 

Barosma 
Cassia  A eutifol,  Tin-
n iv e lly .............   25® 
Salvia  officinalis,  548
U ra U rsi.........................  

“  A lx. 
and  54s.  ............... 

........  30® 1  00
28
35®  50
12®  15
8®  10

“ 

6T7MMI.

16) 

“ 
“ 

Acacia,  1st  p ic k e d .... 

®   75
...  @  50
>*.  2d 
....  @  *•
3d 
“ 
©   25
“ 
sifted sorts.. 
“ 
po 
■  •
Aloe,  Barb,  (po. 60). 
50®  60
®   12
“  Cape,  (po.  20)... 
®   5U
Socotrl,  (PO.  60) 
Catechu, la, 04s, 14 54s,
©   1
.................. 
Ammonlae 
................  55©  80
35
Assafcsuda,  (po. 35).. 
B ensoluum ....................  10©   50
CamphorsB 
............. 
54®  5"
Euphorblum   p o .........   3&® 
lu
G albanum ......................  @3  50
Gamboge,  p o ..............  
70©  7b
@ 2 5
G ualacum .  (po  30) 
Kino,  (po  W)  ........... 
@  45
M astic 
@  8"
............. 
M yrrh,  (po  45)  ......... 
@  40
Opli.  (po  2  60) ...........  1  75©1  8
..............   2 3®  35
Shellac 
3o©  35
T ragacanth 
................   3o@
hbbba—In ounce packages.

bleached .......  

“ 

 

......  

......................  

A bsiuim um  
25
B upatorlum   ........ 
20
Lobelia 
25
M ajurum 
28
M entha  Piperita 
23
Vlr 
*• 
SB
Rue 
......................................  30
T anacetum , V .........................   22
Thym us,  V 
...........................   25

 
.........................  
............... 
.................. 

 

MAGNESIA.

Calcined,  Pat  ..............   56®  60
Carbonate,  Pat  ...........  20®  ‘£t
Carbonate,  K. A  M —   20®  25 
Carbonate, Jennlng5..  35®  36 

o l b u m .

A bsinthium  
...............3 50@4  00
Amygdalae, DulC  ..  ..  45®  75
A mydalae, A m arae —  8 oo@8  25
A nisl 
.............................1 8u@l  o5
A urantl  C ortex..........2  75@3 00
Bergamll  ......................3 2i@3  50
...................... 
60®  65
C ajlputi 
C aryophylii..................   75®  80
Cedar 
..........................  35®  65
C h en o p o d li..................  @1  60
C ln n a m o n ii................ 1  10®1  15
C ltronella 
®   45
Conlum   M ac................   35®  65
Copaiba  ........................  S0®1  00

.................... 

Arum,  po.

G lychrrhlza, (pv.  15). 
H ydrastis  Canaden,
(po. 35)...........  .......
Hellebore,  Ala,  p o ...

Iris  pi ox  (po. 35@38)
Jalapa,  p r..................
M aranta,  >46..............

Sanguinaria,  (po  25).

20® 25
22® 25
12® 15
@ 25
.  20® 40
8® 10
16® 18
@ 30
15® 20
15® 20
.2 50@2 60
35© 40
.  50® 5S
@ 35
15® 18
.  75@1  no
@1 75
.  75©1  35
.  35® 38
@ 20
30® 32
.  65® 70
1  @ 40
@ 25
.  10® 12
@ 35
))  @
15® 20
.  13® 15
18® 22

Symplocarpus,  Fœ tl 

dus,  p o ...........

Zingiber  j ..................
SBMBN.
@ 15
A n isan ,  (po.  20). 
.  12® 15
Apium  (graveleons). 
4® 6
Bird, I s .........................
8® 12
.1  00@1 25
Cardamon
C orlandrum   ................   10®  12
CannaDls S ativa...........  3Vt®4
.............  ?5@1  00
Cvdonlum 
Chenopodlnm  
......... 
1<@  12
Dlpterlx O dorate.......  3 00@3 25
®   15 
Foeniculum  
6® 
Foeungreek,  po. 
8 
Lini
4  @ 4)4
4  @  4)4
Llni.  grd, (bbl. 3)4) 
35®  40
Lobelia 
Pharlaris C anarian 
6  ©   6)4
6® 
7
Vtapa 
Sinapis  A lb u ............   10  ®12
11®  12

..................  
“  N ig ra..............  
8F IR IT U 8 .

 

“ 
“ 
'r  

Frum entl, W., D.  Co.  2  00®2  50 
1  75@2 00
D.  F. B 
 
1  10®1  50
Junlperis  Co. O. T —  1  75@1  75
......... 1  75@3  50
Saacharam   N.  B ...........1  ?5®2 00
Spt.  V lnl  G alll.............. 1  75@t> 50
V lnl O p o rto ................... 1  25@2 00
V lnl  A lba....................... 1  2S@2 00

“ 

S P O N S B S .

carriage 
carriage 
wool  carriage 
carriage 
riage 

F lorida  sneeps  wool 
Nassau  sheeps’  wool 
Velvet  extra  sheeps’ 
... 
B xtra  yellow  sheeps’
................  
Grass sheeps’ wool car­
........................ 
Hard for  slate  u s e —  
Yellow  Reef, for  slate 
u s e ............................... 

2  2S®2 50
2 00
1  10
85
65
75
140

slu m 's.

A c c a c ia ....................................   50
Zingiber  ..................................   50
Ipecac........................................  60
Ferri  Io d ..................................   50
A uranti  Cortes.......................   56
50
Rhel  A ram .................. 
Sim llax  Officinalis................   60
C o.........   50
S en e g a ......................................  50
ScUlae........................................  50
“  Co..................................   60
T o ln ta n ....................................   50
P ran as  r lr g .............................  50

“ 

•• 

 

 

A urantl C ortex..........................  50
Q u a s sia ......................................  50
R h a ta n y .................................. 
  50
R hel.............................................   50
Cassia  A eutifol........................  50
Co..................   50
S erp e n ta ria ..............................  50
Stram onium ...............................  60
T o lu ta n ......................................  60
V a le ria n .......................... 
50
V eratrum  V eride......................  50

“ 

 

M ISCELLANEOUS.

‘

« 

« 

■ 
“ 

ground, 

26®  28 
30®  32

“  et Potass T .  55®  60

Æ ther, Spts  N it, 3 F . 
“  4 F .
A lo m e n ......................... 2)4®  3
3® 
4® 

(po.
7 ).................................. 
4
A nnatto..........................  55®  60
A ntim oni, p o ................ 
5
A n tip y rin ......................  @1  40
®   25
A ntlfebrin..................... 
A rgentl  N ltras, ounce 
@ 58
A rsenicum .................... 
5® 
7
Balm Gilead  B u d __  
38®  40
Bism uth  S.  N .............. 2 20®2 25
Calcium  Chlor, Is,  ()4s
12:  X8,  14)................
C antharides  Russian,
po  ...............................
Capslcl  F ructus, a f ...
s w : -
Caryophyllns,  (po.  14)
Carm ine,  No. 40...........  @3 75
Cera  Alba, S. A F .... 
Cera  F lav a..................
Coceos 
......................
Cassia  F r a c ta l...........
C entrarla  .....................
..................
Cetaceum  
Chloroform  
...............
sq u lb b a.
@1  25
Chloral H y d C rst.........1  20® 1  40
C hondrns 
................   20®  26
C lnchonldlne, P.  A  W  15®
G erman  3  ®  
Corks,  list,  dis.  per
......................
Creasotum 
®
................  
Creta,  (bbl. 75)............. 
®
“  p rep ....................... 
5®
9®
“  p reclp................. 
“  R u b ra....................  @
.........................   33®
Crocus 
C udbear.........................   @
Cnpri Sulph  ................   5 ®
D extrine 
....................  10®
Ether S u lp h ..................  68®
Emery,  all  num bers..  @
O
Brgota,  (po.)  75 ...........  70®
Flake  W hite................   12®
G alla 
®
G am bler......................... 7  @ 8
G elatin,  Cooper...........  @
40®
G lassware  flint,  75 and 10. 

“ 
cent 

F rench  . . . . .  

..................  

......  

po 

“  

“ 

 

 

“ 
by box 70

60

... 

“  
“ 
“ 
“ 

9®
“  W hite.............  13®

15 
G lne,  B row n........... 
25 
G lycerlna 
...................15)4®
20 
22 
G rana P aradlsl............. 
®
56 
H um ulus..................   25®
85 8) 
H ydraag  Chlor  M ite..  @
®
*   Cor 
90 ®1 <0 
Ox Rubrum   ®
A m m onlatl.
4:®   56 
U nguentum
®   64
_
H ydrargyrum ............. 
Ijhthyobolla,  A m ..  ..1  25®1  50
In d ig o .............................  75@1  00
Iodine,  R esubl.............3 8  @3  90
Iodoform .......................   @4  70
70
L u p u lin ....................  65® 
L ycopodium ...........  70® 
75
M a c ls .......................   75® 
80
Liquor  A rsen  et  Hy-
ararg Io d ..............   @ 
27
Llqnor Potass A rsinltls  10®  12
M agnesia,  Solph  (bbl
8
M annia,  8 . F ..............  
60®  65

1)4).........................  

a® 

Importers  and  Jobbers  of

CHEMICALS  AND

PATENT MEDICINES
Paints, Oils  Vamish.es.

D E A L E R S   IN

S ole A g e n ts   fo r  th e   C eleb rated .

8WIS8  VILLA  PREPARED  PRINTS.

Full  Lie ol  Staple  Druggists’  Seines.

W e a r e  S ole P r e p r ie to r s  o f

Weatherlu’s  Michigan  Catarrh  Remeiii.

W e   B a v e  in  S to ck  and. O lle r  a  F u l l  L in e  o f

WHISKIES,  B R A N D J B S ,

GINS,  WINBS,  RUMS.

We sell Liquors for medicinal purposes only.
We give our personal attention to mail orders and guarante-i satisfaction.
All orders shipped and invoiced the same day we receive them.  Send a trial order-

mmi & PERKINS DIB CO.,

GRAND  RAPIDS,  MICH.

16

T H E   M I C H I G A N   T R A D E S M A N

G ROCERY  PR IC E   CU RREN T.

The  prices quoted  in  this list  are  for the  trade only,  in such  quantities as are  usually  purchased  by  retail  dealers.  They are prepared just before 
It  is impossible  to give  quotations  suitable for all  conditions of  purchase,  and  those 
going to  press  and  are  an  accurate  index  of  the  local  market. 
below  are  given  as  representing  average  prices  for average  conditions  of  purchase.  Cash  buyers  or those of  strong credit  usually  buy closer  than 
those  who  have poor  credit.  Subscribers  are  earnestly requested  to  point  out  any  errors  or omissions,  as  it is our  aim to  make  this  feature  of  the 
greatest possible  use to  dealers.

Sardines.

A merican  Q s .................. 4H@  5
6H@ 7
................
Import«*  Q s ................
.  11@12
H«  .................. .  15© 16
vías  n ú   J£s 
7@8
B oneless__
20
Brook. 3  lb
.  ...2   50

..................

CHOCOLATE.

Baker’s.

G erm an Sw eet...................
Prem ium .............................
P u re ......................................
B reakfast  Cocoa............

C H E E S E .

“ Superior.”
“ 
“  
“  
“  

9  1. per h u n d re d ..................  2  50
................ 3 00
•  2,  “ 
....................  3 50
8 3,  “ 
“ 
»  5, 
4  00
 
*10, 
“ 
 
5  00
*20, 
“ “ 
......................   6 00

 
 

22
35
38
40

Acme.

AXJLE  G R E A S E .
doz
55
A u ro ra...
Castor O il. ................  75
D iam ond.. ................   50
F razer’s ... ................   81
....... ................  75
Mica 
..................   55
Paragon

gross
6  00
9  <0
5  50
9 00
8 00
6  00

B A K I NG  P O W D E R . 

Arctic.

H lb. cans. 3  d oz................
................
H lb.  “
1 lb.  “
B u lk .........
H  1b cans.
H »-  “
“
“

45
2  “ 
85
1  “  .................. .  1  60
10
60
1  30
.  2 00
lb 
.  9  60
lb 
5 oz. cans .  4  doz. in case. ..  80
2  oo

Fosfon.

T*r. Price"

0!PRICEis
CREAM
b a k i n g
Pow der

41b
51b
10-lb

.  1  33 
1  90 
. 2  47 
.3  75 
.4  75 
11  40 
18  25 
21  60

“ 
“ 
“ 
•* 

Re i  Star. ^   fi>  ca n s...........
...........
...........
T eller's,  V lb. cans,  doz. 
“  ■
B A T H   B R IC K . 
2 dozen in case.

V4  0> 
1  lb 
H lb . 
li b . 

“ 
“ 
“
“ 

40 
SO 
1  50 
45 
S5 
1  50

B L U IN G . 

A rctic. 4 oz  ovals 

E n g lis h ..... 
...........................  90
SO
Bristol...................................... 
D om estic..................................  70
Gross 
4 00
“ 
8 oz 
................   7 00
pints,  round  .......... 10 50
“ 
“  No. 2, sifting b o x ...  2  75 
...  4  00
“  No. 3. 
“  No. 5, 
...  8 00
“ 
. ■  4  50

“ 
“ 
........... 

1 oz ball 

“ 

BROOM S,
 

No. 2 H u rl.......................  
...  1  75
2  00
No.  1  “ 
No. 2 C arpet................. 
2  25
 
2  50
No. 1 
“ 
Parlor G e m ....................  
2  75
Common W hisk 
93
Fancy 
1 15
W arehouse...............................3  25

..............  

“ 

 

B R U S H E S .

“ 
“ 

Stove, No.  1  .........................125
“  10  ........................  1 50
15........................   1 75
“ 
Rice Root Scrub, 2  row —  
85
Rice Root  Scrub, 3 row  ..  1  26
Palm etto,  goose  ............... . 1   50

B U C K W H E A T .

100 lb. cases, 2 & 5 lb. pkgs $5 00

C A N D L E S .

Hotel, 40 lb.  boxes  ............   10
................   9
Star  40 
P a ra ffin e ...............................n
...............................24
W icklng 

‘ 

C A N N E D   G OO D S 

i 

“ 

“ 

F ish .
Clams.
is
L ittle N eck,  1 lb 
2  lb ................... 1  90
...............  2 00
so
21b.......................1  70
Lobsters.

Standard, 3 lb .....  
Standard.  1  lb ....................  

“ 
Clam  Chowder.
Cove Oysters.

Star,  1  lb ................................ 2  40
2  lb .................................8  30
Picnic. 1  lb ...............................2  00
21b...............................2  90
M ackerel.
Standard, 1 lb ......................... l  05
2  lb ....................... l  90
M ustard,  2 lb .........................2  25
Tom ato Sauce,  2 l b .............. 2  25
Soused, 2  lb .......................  
2 25
Colum bia River, fla t............ 1  85
ta ils ................ 1  75
A laska, 1  lb .............................i  40
21b...............................190

Salmon.
“ 

“ 
“ 

“ 
“ 

“ 

Trout
F r u its . 
Apples. 

3  lb. standard
York State  gallons
H am burgh
Apricots.
Live o a k . .....................
Santa  Cruz  ..................
Lusk’s .............................
O verland  ....................
Blackberries.
B  A  W ........................
Cherries.
d ............................... 
........................... 

3  0Ù
2  75
2  00
2  00
2  00
1  90
95
1  30
1 75
Pitted  H amburgh 
1  30
W hite 
1 20
Erie 
Damsons.  Egg Plum s and Green 

Gages

E rie ................................  @1  25
California. 
1  70

Common 

............  
Gooseberries.
................ 

Peaches.

P ie ..................................  
M ax w ell........... 
......... 
Shepard’s .....................  
C alifornia.....................  
Monitor 
.................. 
O xford  .........................

Pears.

“ 

D om estic.......................  
R iverside.......................  
Pineapples.
Commo n ......................... 
Johnson's  sliced ......... 
g rated ....... 
Quinces.

C om m on....................... 
Raspberries.
Red  ................................ 
Black  H am burg........... 
Erie  black 

Straw berries.
L a w ren c e.....................
H am burgh 
..................
E rie..................
T e rra p in ...........................
W hortleberries.

Common 
.....................
F.  &  W..............
B lu e b erries..................

M eats.

Corned  beef,  Libby’s.
Roast beef,  A rm our's  ...
Potted  ham .  H l b ...........
“  M lb ..............
tongue,  H lb  .......
M lb ...  .
chicken, H lb .......

“ 
“ 
“ 

“ 

V e g etab les. 

Bean s.

“ 
“ 

Ham burgh  stringless

French style.
Limas 
.........
Lima,  g reen .......................
soaked  ..................
Lewis Boston  B aked__
Bav State  Baked  .......
W orld’s  P air  B aked.......
Picnic Baked  ..................

“ 

1  20

1  30
2  00
1  85
2  10
1  85

l  20
2  10

1  30
2  50
2  75

l  io

l  30
1  50
i 25

1  25 
1  25 
1  39 
1  25

1  10
1  15
1  10

.  1  90
. 1   75
.  1  30
..  80
. .1  35
85
95

1  25
.2  25
1  40
. .1  25
..  80
.1   35
1  35
.  1  35
1  00

Com.
....................

Peas

.......................

Hamburgh m a rro fa t.........

H amburgh 
Llvingstnu  E d e n .............
Pu ri tv 
Honey  D ew ............ ...........
M orning Glory  ..................
Soaked ................

.1  50
.  1  15
1  35
early J u n e ...........
Cham pion E ng . 1   50
H amburgh  petit  pots  __ . .1  75
fancy  sifte d ... . .1  90
Soaked  ...........................
H arris  sta n d a rd ................ ..  75
Van €"amp’s M arrofat
.1  10
Early J u n e __ . 1   30
A rcher’s  Early Blossom .
.1  85
French  ..............................

“ 

M ushrooms.

F rench .................................. 15@20

Pum pkin.

Squash.

Succotash.

H u b b a rd ............................... -.1  20
Hamburg  ............................. -.1  40
Soaked .................................
..  80
Honey  D ew ......................... -.1  60
Erie  ..................................
.1  35

Tomatoes.
H an co ck ............................... .  1  05
Excelsior 
......................... ..1  10
E clipse.................................. -.1  10
H a m b u rg ............................. ..1  30
G a llo n .................................. ..2  60

Amboy  .......................   l i @ 12\
A cm e..............................
©12
R iv e rsid e .....................
@12
Gold  Medal  ................
@11
.............................6 @  9
Skim 
Brick  ................................
11
Edam 
.........................
1  INI
Leiden 
.  ....................
23
Lim burger  ..................
@10
P ineapple......................
@25
Roquefort 
...........
@35
Sap  Sago 
__
& &
Schw eitzer,  Imported
@24
dom estic  __
©14
CA TSU P.

“ 

Blue Label Brand.

Half  pint.  25 bottles
Pi ill 
Q uart  1 doz bottles 

.  .
CLOTH ES  P IN S .

•*

2  7?!
4  fti
...3   50

5 gross b o x e s ..........................40

COCOA  S H E L L S . 

351b  bags  ... 
@3
Less  quantity 
Pound  packages...........  6M@7

.........

... 

C O FFEE.

G reen .
Rio.

F a ir............................................ 16
G ood.......................................... 17
P rim e .........................................is
G olden...................................... 20
Peaberry 
.................................20

Santos.

F a ir......................................  .. 16
G ood.......................................... 17
P rim e ........................................ 18
Peaberry  ................................. 20

M exican  and G uatem ala.

F a ir............................................20
G ood.......................................... 21
F an cy ........................................ 23

M aracaibo.

P rim e .........................................19
M ille d .......................................20

Java.

In te rio r.....................................25
Private G row th...................... 27
M an d eh lin g .........................   28

Mocha.

Im ita tio n ................................. 23
A rabian.....................................26

R o a ste d .

To  ascertain  cost  of  roasted 
coffee, add He. per lb. for roast­
ing and 15 per  cent,  for shrink­
age.

P a ck a g e.

M c L a u g h lin ’s  X X X X ..  22  30
B unola  ................................  21  80
Lion. 60 or 100 lb.  c a se __   22.30

E x tra c t.
Valley City H  gross 
75
■  i;,
Felix 
H um m el’s, foil,  gross  ..  ..  1  50 
“ 
.........2  50

tin  

“ 

“ 

C H IC O R V .
B ulk..............................
..........
R ed....... ..........  

C L O T H E S   L IN E S .

Cotton,  4 0 ft...........p erdus.  1  25
1  40
1  60
175
1  90
90
1  00

50 f t .........  
" 
“  W f t...........  
“ 
70 f t ............ 
80 f t ...........  
“ 
J u te  
80 f t ...........  
“ 
72ft  ......... 

“ 
“ 
•• 
“ 
“ 
“ 

C O N D E N S E D   M IL K .

4 doz. In case.

E agle.......................................  7  40
Crow n........................................ 6  25
G enuine  Swiss......................  8 00
A m erican Swiss...................... 7 00

C O U PO N   B O O K S .

“ Tradesm an.’
I   1, per  h u n d re d ...........
I   2,  “ 
...........
» 8,  “ 
_____
...........
•  5,  “ 

“ 
« 
“ 

2  00 
2 50 
8 00 
8 00 
4  00 
500

 

"‘U niversal.”
“ 
“ 
“ 
“ 
“ 

*  1, per h u n d re d ................ *3  00
3  50
 
»  2, 
1 3 , 
4  00
 
5 00
 
»  5, 
...................6 00
*10, 
(20, 
 
7 00
Above prices on coupon books 
are  subject  to  the  follow ing 
quantity discounts:
200 or o v er. 
Mi 
ji«»< 

...  5  per  cent.

.........10 
.20

“

C O U PO N   P A S S   B O O K S .

LCan  be  m ade to represent any 
denom ination  from  *10  dow n, j

20 books...........................$ 1 0 0
50 
100 
250 
500 
1000 

“   
“   
“   
“   
«   

2  00
3  00
6  25
10  00
17  50

 
 
 
 

C R E D IT   C H E C K S .

500, any one denom ’n ........$3 00
1000,
2000,  “ 
....... 8 00
Steel  punch  ..  .................... 
75

................................ 

“ 

“ 

 

 

C R A C K E R S .

Butter.

Seymour XXX......................... 6
Seymour XXX,  cartoon ....... 6H
Family  XXX.........................   6
Fam ily XXX,  cartoon.........  6V4
Salted  XXX.............................  6
Salted XXX,  cartoon  .........6H
K enosha 
.............................  7^4
Boston.......................................   8
B utter  b is c u it....... ...............   6H

Soda.

Soda,  XXX.............................  6
Soda, C ity...........  ..................  ?V4
Soda,  D uchess  .....................   8H
Crystal W afer..........................10
Long  Island W afers 
..........11
S. O yster  X XX.......................   6
City Oyster. XXX....................  6
F arin a  O yster......... ..............  6

Oyster.

C R E A M   T A R T A R .
Strictly  p u re .........................  
30
35
T elfer’s  A bsolute................  
G rocers’ .................................20@25

D R IE D   FRUITS. 

D om estic.
Apples.

“ 

16H
4H

Apricots.

quartered  “ 

Sundried. sliced in  bbls. 
6 
54i
Evaporated  50 lb.  boxes  ©8V» 
C alifornia In  b ag s...........
Evaporated in boxes.  .. 
Blackberries.
In  boxes.........................  
N ectarines.
70 lb. b ag s..........................
25 lb. boxes........................
Peeled, In  boxes  ........... 
Cal. evap.  “ 
 
“ 
In bags  .......  
C alifornia In b a g s ___
Pitted  Cherries
B arrels..............................
50 lb.  b o x e s ...................... 
25  “ 

 
Pears.

Peaches.

19
14
13

20
22

“ 

“ 

 
 
Prunelles.
Raspberries.

301b.  boxes...................... 

In   barrels.........................  
501b. boxes.......................  
.........................  
25 lb.  “ 
F oreign .
C urrants.

10H

21H
22
23

Patras. In  barrels.........  &

In  H-bbls  .......   @ 5
In less quantity  @  5H 

“ 
“ 

Peel.

“ 
“ 

25  “ 
25  “ 

Citron,  Leghorn. 25 lb.  boxes  20 
10
Lemon 
Orange 
11

■* 
“ 
Raisins—Domestic.
“ 
“ 

London layers.  2  crow n__ 1  65
8  ** 
...1 8 5
fa n c y ......... 2  00
Loose M uscatels, boxes........1  60

Foreign.

O ndura, 29 lb. boxes.. 
Sultana, 20 
V alencia, 30 

“
“

Prunes.

B osnia............................   @
California,  100-120................
90x100 25 lb. bxs.
80x90 
70x80 
60x70 

“
“
“
T u rk e y ............................. 
S liv e r.......................................

“ 
“ 
“ 
“ 

8

E N V E L O P E S .
XX rag. w hite
No. 1, 6H  .............................  $1  75
No. 2, 6H ........................ 
1 60
No.  1 ,6 .................. 
165
 
No. 2, 6..................................   1 50

XX  wood, white.

No.  1 ,6H  .............................  1  35
No. 2 ,6H 
...........................   1  25

M anilla, white.

6H  .........................................  1 00
6............................................... 
95
Mill  No. 4 ...........................  1 00

Coin.

F A R IN A C E O U S   GOO D S. 

Farina.
Hominy.

100 lb.  kegs...................... 
3 \
B arrels.......................................3 00
G rits ...........................................3 50
D ried....................-........... 

4
M accaroni and Vermicelli.

Lima  Beans.

Domestic, 12 lb. box__  
55
Im ported........................ lt>V4@i 1H

Oatmeal.

5 00
Barrels  200.......... 
@5  45
H alf barrels  100................... @2 £5

 

Pearl Barley.

K egs........................  
Peas.

 

@2H

Green,  b u ................................. 1 70
Split  per l b ...........................   2a

Rolled  Oats.

Barrels  180....................  @5  45
H alf  bbls 90................ 
©2  85

Sago.

G erm an ..................................  4J£
E ast In d ia ..............................   5

W heat
C racked.................... 

 

 

5

F IS H —Salt. 

Bloaters.

Y arm outh.......................

Cod.

P o llo c k ...........................
W hole, G rand  B ank...  @6H
Boneless,  bricks  .........  @7H
Boneless,  strips.............  @7H

S m oked.........................  

12

H alibut.

H erring.

Gibbed. H bbl......................  3 25
H olland,  bbl  .....................   9 00
65
R ound Shore,  H  bbl  .......  2 60
“  ..........   1 
Scaled.................................... 
16

kegs 
“  M 

......... 

“ 
“ 

M ackerel.

No.  1, 90  lb s ...........................5  75
No.  1,40 lb s ...........................  5 25
No. 1.  10 lbs  .........................1  00
Fam ily, 90 lb s........      ..........5  25
65

10  lbs  . . . . . . . . . . . .  

“ 

R ussian,  k e g s ...................... 

45

Sardines.

T ro u t

No. 1,  H bbls., lOOlbs.............6  50
No. 1, kits, 10 lb s....................   90

WhitefiBh.

No. 1,  H bbls., lOOlbs.............7  50
No. 1, kits, 1C lb s....................  95
Fam ily,  H bbls., lOOlbs__   3 00
kits  10  lb s...............  40
F L A V O R IN G   E X T R A C T S . 

“ 

Jen n in g s’  D C.

Lemon. V anilla
2 oz folding b o x ...  75 
1  25
3 oz 
...1   00 
4 oz 
...1   50 
...2   00 
6oz 
.. .3  00 
8 oz 
G U N PO W D E R .

“ 
“ 
“ 
“ 

1 50
2 00
3 00
4 <j0

A ustin’s Rifle, k e g s ............
“  H k e g s ........
“ 
“  Crack Shot,  kegs  ..
‘ 
H kegs
Club Sportiug  “
H  "
“ 

“ 
“ 

H E R B S .

Sage.......................................... 15
H ops.........................................  15

IN D IG O .

LIC O R IC E.

P u re............................................  30
C alabria....................................   25
Sicily..........................................  12

L Y E .

Condensed,  2  d oz................   1  25

4 d o z........................2 25

“ 

M ATCH ES.

No. 9  su lp h u r............................... 1 25
A nchor  piarlor...............................1 70
No. 2 hom e..................................... 1 10
E xport  p arlo r...............................4 00

M IN C E   M E A T .

.

M E A SU R E S .
Tin, per dozen.
1  gallon  ................   .....
.  *1  75
1  40
H alf  g allon........... 
. 
Q u a rt................................
70
P in t.............................
45
H alf  p i n t ........................
40
Wooden, for vinegar, per doz.
1  g a llo n .............................
.  7  00
....................
H alf gallon 
.  4  75
Q u a rt................................
.  3  75
P in t............................... 
.
.  2 25
M O LA SSES.
Blackstrap.

Sugar house..................... ■  14

Cuba Baking.
O rd in ary ...........................

Porto Rico.

P rim e ................................
F a n c y .................................

N ew Orleans.

F a ir ...........................
G ood..................................
E x tra good........................
C h o ic e...............................
F an cy .................................

O ne-half barrels. 3c extra

16

20
30

20
25
30
40

P IC K L E S .
Medium.

Barrels, 1,200  count  $6  50@7 00
H air bbls, 600 co u n t.. 3 ’5@4 00

Small.

Barrels, 2.400  co u n t.
H alf bbls,  1,200 count
P IP E S .

7  50
4  25

...1   75
“  T.  D.  full co u n t__ ...  75
...1   25

Clay, No.  216....................
Cob, No.  3 .....................
P O T A S H .

35
48 cans In case.

B abbitt’s .....................
Penna Salt  Co.’s ...........

4  00
3  25

R IC E .
Domestic.

Carolina h e a d .................. __ 6
No. 1..................
...  5
No. 2 .................. @  4 Vi
•  3 Vj

B roken....................

“ 
“ 

Im ported.

“ 

Jap an , No. 1.....................
No. 2 ...................... __ 514
J a v a ...............................
P a tn a .................................. ...  5

...6

S P IC E S .

“ 
“ 
“ 

W hole Sifted.
A llspice.........................
Cassia, China in m ats  ..
..  7
B atavia In  bund ...15
Saigon In  ro lls ..
...35
Cloves,  A m boyna__
Z anzibar.......
. ..10
Mace  B atav ia__
.. .80
Nutmegs,  fan cy ..............
. . .76
No.  1..................
.. .70
No.  2..................
.. .60
Pepper, Singapore, black ...  9
w h ite .
.  .20
sh o t.........  .......
15

“ 
“ 

“ 

P ure G round In  Bulk.

“ 

“ 

.  .

A llspice.........................
Cassia.  Batavia 

19
. ..18
and  Saigon.22
8 a ig o n ............
.30
. 
Cloves,  Amboyua. 
.2 2
Z anzibar.........
- 
.18
G inger, A frican ..............
...14
C ochin..............
..  17
J a m a ic a ...........
.18
Mace  B atavia................
...7L
M ustard,  Eng. and T rieste.. 16
T rieste..............

“ 
“ 

“ 

..

M adras,  5 lb. boxes........... 
S.  F., 2,3 and 5 lb. boxes.. 

55
50

@  8 
@11 
7 H@ 8

17  lb.  palls  ........................ 
30  “ 

JE L L Y .
85
..........................   1  20

“ 

-T H E   M I C H I G A N   T H A D R S M A N

1 7

H ID E S   P E L T S   a n d   F U R

P R O D U C E   M A R K E T ,

r   i  «

>-  >  *

► 

<

N utmegs, No.  2 ................... 60
Pepper, Singapore, b la ck __ 16
w h ite....... 24
C ayenne..................18
S age...........................................14

“ 
“ 

“ 

“ A bsolute” In Packages.

%s  Ms
A llsp ice.........................   84  155
C innam on......................  84  1  55
Cloves.............................  84  1  55
G inger, J a m ..................  84  1  55
A f......................  84  1  55
M ustard.........................   84  155
P e p p e r...........................  84  155
Sage..................................  84

“ 

S A L   SO D A .

K egs.....................................  
1J4
G ranulated,  boxes................  l ^

..........................  @12}4

SH E D S.

A nise 
Canary, Smyrna.  .......  
C a ra w a y .......................  
Cardamon, M alabar... 
Hemp.  R ussian ........... 
M ixed  Bird 
............... 
M ustard,  w hite  .........  
P oppy .............................  
Rape 
............................. 
Cuttle  bone  ................. 

S T A R C H .

Corn

6
8
90
4%
414
6
9
6
so

20-lb  boxes..............................   a
40-lb 
5^

“ 

 

Gloss.

1-lb packages  ............................5%
M b 
5%
6-lb 
40 and SO lb. boxes................   414
B arrels  ....................................   514

 
........................... 6

“ 
“ 

S N U F F .

Scotch, in  bladders..............87
Maccaboy, in  ja rs ..................35
French Rappee, in  J a r s .......43

B o x e s..........................................5%
Kegs, E n g lish ........................... 4)4

SO D A .

S A L T .

“ 
“ 

100 3-lb. sack s.........................12 25
2  00
60 5-lb 
28 10-lb.  sacks......................  1  85
2 25
2014-lb. 
24 3-lb  cases..........................   1 50
56 lb. dairy in  linen  b a g s.. 
32
28 lb. 
18

“ 

“ 

 
 

 
 

d rill 
W arsaw.

Ashton.

Higgins.

56 lb. dairy In drill  b ag s... 
281b. 
.. 

“ 

“ 

“ 

56 lb. dairy in  linen Backs.. 

56 lb. dairy in  linen  sacks 

Solar Rock.

56 lb.  sacks...........................  

Common Fine.

S a g in a w ............................... 
M an iste e.............................. 

3!
is

75 

75 

27

80
85

S A L E R A T U S  

P acked 60 lbB. in box.

C hurch’s ..............................  *3  30
D eLand’s ...............................   3 15
D w ight’s ....................................3 30
Taylor’s ..................................... 3 00

S O A P .

L a u n d ry .

“ 

A llen B. W risley’s Brands.

Old Country,  80  l-lb ......... ..3 20
Good Cheer, 60 1 lb ............ ..3 90
W hite Borax, 100  % lb __ ..3 60
Proctor & Gamble.
C oncord................................ .  2 80
Iv o ry ,10  o z.........................
.  6 75
6  oz...........................
.  4 00
Lenox 
.................................
3 65
M ottled  G erm an................ .  3 15
Tow n T a lk ........................... .  3 00
A m erican  Fam ily, w rp d..$3 30 
p la in ...  3  24 
5c  siz e ..  4  25
N. K. Fairbanks & Co.’s Brands.
Santa C laus...........................  4  00
Brow n. 60  b ars........................2  10
3  25

Ja s  S. Kirk & Co.’s  Brands. 

“ 
Lautz Bros. & Co.’s  Brands.

80  b a r s ................. 

A cm e.........................................3  65
Cotton O il.................................5  75
Daisy 
............................... 3  10
M arseilles...............................  4 00
M a ste r.......................................4  U0

“ 
“ 

“ 

S c o u rin g

S a p o lio , kitchen, 3  d o z ...  2  50 
hand, 3 doz............. 2  50

“ 

SU G A R.

“ 
“ 

Cut  L o af.......................   @  e%
C u b e s .............................  @  5*4
Powdered XXXX.......  
@  5M
S tandard..  @5.44
G ranulated, m edium .  5.06@  5%
fine............5 06®  5%
Confectioners’ A ....... 4.94® 5
Soft A .............................  @  43Si
W hite E x tra  C ............. 
© 4M
E x tra  C .........................   @494
C ...  ................................  @ 4
G o ld e n ..........................   @  3?^
Y ello w .................................  
Less th a n   bbls.  Me advance

SY R U PS.

Corn.

B arrels.......................................23
H alf bbls................................... 25

P ure Cane.

F a ir ..........................  
19
G o o d ..........................................  25
Choice........................................  30

 

 

S W E E T   GOO D S.

G inger Snaps................ 
Sugar  Cream s............... 
Frosted  Cream s........... 
G raham   C rackers....... 
Oatm eal  C rackers.... 
V IN E G A R .

8
8
9
8M
8%

40 g r .................................. 7  @8
50 gr.................................8  @9

81 fo r barrel.

W E T   M U STA R D .
B ulk, per g a l .............. .-... 
<
Beer m ug, 2 doz in  ca se...  1  ' 

Y EA ST .

Magic, per b o x ..............................1 00
W arner’s  “ 
1  00
Y east Foam, per b o x ............. 1  00

 

TE A S.

ja pan—Regular.

.. 

F a ir ................................   @17
Good — ....................  .  @20
Choice.............................24  ©26
C hoicest.........................32  @34
D ust 
........................10  @12
SUN CURED.

F a ir .................................  @17
G o o d ...............................  @20
Choice...............................24  @26
Choicest........................... 32  @34
D u st.................................. 10  @12

BASKET  FIRED.

F a ir ...................................18  @2c-
Choice.............................  @25
Choicest.........................   @35
E xtra choice, w ire leaf  @40

GUNPOWDER.

Common to  fa ir............. 25  @35
E xtra fine to finest.  .. 50  @65
Choicest fan cy ............... 75 @85
@26
Common to  fa ir............. 23 @30

OOI.ONO. 

IMPERIAL.

Common to  fa ir............. 23 @26
Superior to fine...............30 @35

YOUNG HYSON.

Common to  fa ir..............18 @25
Superior to  fine..............30 @40

ENGLISH BREAKFAST.

F a ir ................................... 18 @22
Choice................................24 @28
B e s t...................................40 @50

TO BA CCO S.

F in e  C u t.

Pails unless otherw ise noted
H iaw atha  .................... 
62
Sweet  C uba.................. 
36
27
M cG lnty........................ 
“  M bbls........... 
25
Dandy J im .................... 
29
T o rp e d o ........................  
24
in   d ru m s__  
23
Yum  Yum 
.................. 
28
1892 ................................. 
23
22
d r u m s .................. 

“ 

P lu g .

Sorg’s Brands.
S p earh ea d ....................  
J o k e r.............................  
Nobby T w ist.................... 
Oh  M y............................... 
Scotten’s Brands.

K ylo................................ 
H iaw atha....................... 
V alley C ity ..................  

F inzer’s Brands.

Old  H onesty................. 
Jolly T a r........................ 
P rivate Brands.
L. & W ............................ 

39
26
40
29

24
38
34

40
32
26

S m o k in g .

Boss..........................................  14
Colonel’s Choice.....................14
W a rp a th ................................... 15
B a n n e r..................................... 15
Kiln  D ried ...  ........................ 18
Nigger H ead............................23
Honey  D ew ..............................24
Gold  Block..............................28
P eerless.....................................24
Rob  R oy...................................24
Uncle  Sam...........   ................. 28
Tom and J e rry ........................ 25
Brier Pipe................................. 28
Yum  Y u m ........... : ................. 32
Red Clover............................... 32
N avy.......................................... 32
H andm ade................................40
F r o g ........................................  33

F IS H   a n d   O Y STERS.

F.  J .  D ettenthaler  quotes as 

follow s.

F R E S H   FIS H

W hitefish 
....................  8  @  9
T r o u t...........................  8  @ 9
H alib u t...............................  @15
Ciscoes or H erring__   5  @ 6
B luefish...........................11  @12
20
F resh lobster, per l b __  
Soft crabs, per d oz......... 
1  00
1 25
Shrimp,  per  g a l..................  
C od..................................10  @12
No. 1 P ickerel..................   @ 8
P ik e ................................   @  7
Smoked  W h ite............   @ 7

oysters—Cans.

F alrh av en   C ounts__   @35
F . J .  D.  Selects...........  @30
@25
S e le c ts.............................. 
A nchor...............................  @22
S tandards  ........................  @19

SH E L L   GOODS.

Oysters, per  100  .........1  25@1  50
Clams, 
...........  75@i  00

“ 

&  3%

Perkins  &  Hess  pav  as  fol-

low s:

“ 

“ 

HIDES.
1 G re e n .........................
...2%@3%
Part  C ured................
&  4
F ull 
................
@  4%
|  D ry..............................
.  5  @  5
Kips, green  ................ ■  2%@ 3%
cu re d ..................
@  4%
calfskins,  green  __ .  4  @  5
c u re d __
@  6%
Deacon sk in s......... 
10  ©»>
No. 2 hides %  off.
PELTS

Shearlings.................... .10  @25
Lambs 

....................... .25  @  90

“ 

.

WOOL.

W ashed.......................
.20  @23
U n w a sh e d .................. .10  @20

MISCELLANEOUS.

FURS.

T a llo w ......... 
........... .  3%@  4
Grease  butter  ...........
1  &   2
S w itches...................... •  1%@  2
G inseng 
__ .2 00 »2 75
O utside prices for No.  1  only.
B adger.........................
50@1  00
B e a r ...........................1 ï  C0@25  00
B ea v er......................... 3 0 @7 Ou
Cat, w ild ......................
40»  5 )
Cat, h o u s e ..................
in®  25
F ish er.........................
4  00@(>  00
Fox,  red  .................... 1  00@1  50
Fox, cross................... 3 00@5 00
Fox,  g rey ...................
50 »1  00
L y n x ........................... 2 00@3 00
M artin,  dark  ..
1  0U@3 00
50@1  O')
pale A yellow
M ink, d a rk ..................
40.8)1  10
M uskrat.......................
03@  15
Oppossum ....................
15®  30
Otter, dark  ................ 5  00@o  00
R ac co o n ......................
25®  75
Skunk 
........................ 1  00@1  20
W o lf............................. 1  00®3  00
Beaver  castors, lb  .. 2  00@5  00

“ 

deerskins—per pound.

T hin and  g reen .........
Long gray, d ry ...........
Gray, dry 
................
Red and Blue, d ry ...

G R A IN S  a n d  F E E D S T U F F S

WHEAT.

No.  1  W hite (58 lb. test) 
No. 1  Red (60 lb. test)

B olted...........................
G ranulated..................

. . .   1  40
. . .   1  60

MEAL.

FLOUR.

“

... 

4 OO
Straight, In  sacks  ...
“  b arrels... .......  4  20
“ 
“  sacks___ ....  5 00
Patent 
“  b arrels... .......   5  20
“ 
G raham   “  sack s...
...  1  90
“ 
....  2  20
Rye 
B uckw heat, Rising  S u n __ 4  75
....... 5  00

Walsh-DeRoo

& Co’s  P u re.............
MILL8TUFF8.

Less
Car lots quantity
$15 OO
15  50
16  50
18 0U
18 00

B ra n ................$14  00
S creenings__   15  OO
M iddlings....... 16  00
M ixed F eed ...  18  00
Coarse meal  ..  18 00
Car  lo ts........................
Less th a n   car  lo ts— .........47
.........33
Car  lots  ......................
Less than car lots — .........40

CORN.

OATS.

New oats, lc  less.

No.  1 Tim othy, car lots — 10  50
... 12  00
No. 1 

“ 

HAY.
ton lots

10
20
25
35

64
64

O IL S .

T he  S tandard  Oil  Co.  quotes
as  follows,  In  barrels,  f.  0.  b.
G rand R apids:
Eocene  .......................
W ater W hite, old test
W.  W.  H eadlight, 150
W ater  W hite  ...........
N ap th a.........................
Stove G asoline...........
Cylinder 
E n g in e ......................
Black. 25 to 30 deg

8%
@  8
7
©   6%
@  7
@  63Ü
.................... 27  @36
13  @21

@  7%

F R E S H   M EA TS.

“

“ 
“ 
*• 
“ 
“ 

Sw ift & Company quote as fol-

low s:
Beef, carcass..............

4  @  5
h in d q u a rte rs .. 5  @  5%
3  @  3%
fore 
8  @  8%
loins,  No.  3..
7  @  7%
rib s ..................
4%@  5
ro u n d s.............
B ologna........................
@  4%
@10%
Pork  lo in s ..................
@  7«
shoulders  ___
Sausage,  blood or head  @  5
liver 
..
&  5
F rankfort  ..
@  7%
Mutton  ...........   — ..7  @  8
..7  @ 7%
V eal..............................

“ 
“ 

“ 

. 

PO ULTRY.

Local dealers pay  as  follows :

. .   8 @ 9
@12
@12

DRESSED.
F o w l.............................
T u rk e y s...................
D ucks  ......................
LIVE,
7 @ 8
C h ic k en s,................
F ow ls........................
..  7 @  8
T urkeys....................
..11 @12
Spring D u ck ............ ..1 0 @11

Apples—The local crop proves to be very m uch 
larger  than  buyers  had  reason to expect, albeit 
th e yield  is  only about one-quarter as large as a 
year  ago.  Baldw ins  appear to have  borne  the 
more plentifully, although  there  are some  Spys 
and a few G reenings.  D ealers  are  now  paying 
82 per  bbl.  for the  fru it  alone  and  selling  the 
packed fru it at 82.rjO@i2.6o per bbl.
Beans—Choice  country picked  com mand 81.0*1 
@81.75 per bu.
B utter — Strong and firm.  Dealers  pay 18@20c : 
for choice dairy  and bold at 20@22c.
Cabbages—The crop tu rn s out to be large after  ; 
all, despite the predictions of a short crop earlier  j 
in  the season.  D ealers  quote  83@84  per 100, ac  ! 
cording to size aud quality.

Cauliflower—81@81 25 per doz. heads.
Celery—Choice home grow n com mands 20@25e 
per dozen  bunches.
C ranberries—The m arket is w eaker and a little 
low er  Cape Cods are  held at 87 50 per  bbl.  and  ; 
Jerseys at 82.50 per bu. cra te .
Eggs — Dealers  pay  20c  for  strictly  fresh 
stock, holding at 22c.  The cold  storage men are 
the  prospect  of  25c  a  doz.  for 
happy  over 
their  holdings.
G rapes—A little higher.  Concords  now  com-  i 
m and  20c  per  basket  and  N iagaras  and  Del a-  ! 
w ares bring 25c.
Honey—D ealers pay 14@l5c and  hold a t 15@16c. 
The crop is generally  thought to  be short.
Onions — Red  and  Yellow  D anvers  are  in 
good  dem and.  D ealers  pay oo@7i)c  ahd  hold at  j 
75@85c per bu.
Potatoes—H andlers are paying55c per bu  here  j 
and  50 at the  principal  buying  points  north of  j 
the city  The  m arket is firm, but the accum ula­
tion of  stocks  in  buyers’ hands in  conseouenee  | 
of the scarcity of c*rs is likely to affect the price 
and  cause  a  dow nw ard  tendency,  unlet-s 
the 
iifficulty is  shortly rem edied.

Quinces—$2 per bu.
Sweet Potatoes—All varieties are scarce. 
T urnips—30c per bu

seys readily com m and 83 per bbl

Jer 

P R O V IS IO N S .

The G rand Rapids  Packing  and Provision Co. 

quotes as follow s:

PORK  IN  BARRELS.

Mess,  new ...........................................................   13  50
Short c u t ..............................................................   15 00
E x tra clear pig, short  c u t................................   16 00
E xtra clear,  heav y .............................................
Clear, fat  b ac k ..  ...............................................  16  CO
Boston clear, short c u t.........  .........................   16  Oo
Clear back, short c u t.........................................   16 00
S tandard clear, short cut,  best.....  
15  00

........... 

sausage—F resh and Smoked.

Pork Sausage..... ........................................................8M
Ham Sausage...........................................................   9
Tongue Sausage......................................................  9
F rankfort  Sausage 
Blood Sausage.......................................................  5
Bologna, straig h t...................................................   5
Bologna,  th ic k .......................................................   5
H eadcheese............................................................. 5

.............................................  7M

LARD.

K ettle

T ierces.........9%
501b. T in s... 9%
20 lb. P ails..  9%
..1C%
10  1b.  “  
51b. 
..10%
“ 
3 lb. 
“ 
.. 10%

Rendered. G ranger. Family.
6%
6%
6%
7%
7%

9
9%
9%
9%
9%
9

BEEF  IN  BARRELS.

Com-
pound
6
6?g
6%
6%
7%

E xtra Mess, w arranted 200  lb s ........................  6  50
E xtra Mess, Chicago  packing...........................  6  50
Boneless, rum p butts...........................................  8  75

sm o k ed  m ea ts—Canvassed or Plain.

“ 
“ 

Hams, average 20 lb s ............................................ 11%
..................... 11%
16 lb s .................... 
12 to 14 lb s ................................... n%
................  8%
..............   9%
...............  8%

p ic n ic .........................................
best boneless..........................
S houlders...............................................
B reakfast Bacon, boneless................ ................11
D ried beef, ham  p ric e s .............. ....... ................8
Long Clears, h ea v y ..............................
Briskets,  m edium ................................
li g h t......................................

..............   82£
............   SS£

,, 

C A N D IE S ,  F R U IT S   a u d   NUTS, 
he Putnam  Candy Co. quotes as follow s:

STIC K   CANDY.

Cases 
Standard,  per  lb ..........................  
H .H .................................. 
T w ist  ............................  
8M
8M
M IX ED   CANDY.

Boston  Cream  .................. 
C ut  L oaf.............................  
E x tra H.  H .........................  

Bbls.  Palis.
6% ?M
6M 7M
6M 7%
8M

Bbls. 

Palls.

S tandard.............................................6 
7
7
L eader................................................. 6 
7M
R oyal................................................... 6M 
8
N obby..................................................7 
8
E nglish  R ock ................................... 7 
8
C onserves..........................................7 
8
Broken T affy....................... baskets 
9
P eanut S quares.................... 
8 
F rench C ream s..................................  
10
Valley  C ream s..................................  
13
Midget. 30 lb. b askets...........................................   8
M odern, 30 lb. 
 
8

“

 

“ 
fancy—In  bulk

“ 

Palls.
Lozenges,  p la in ....................................................   10
p rin te d .................................................  11
Chocolate D rops....................................................   11M
Chocolate M onum entals....................................   13
Gum D rops.............................................................   5M
Moss D rops.............................................................   8
Sour D rops..............................................................  8M
Im perials.................................................................  10
Per Box
Lemon D rops.................. 
55
Sour D ro p s....... ........................................................55
Pepperm int D rops...................................................60
Chocolate D rops...................................................... 65
H. M. Chocolate  D rops..........................................90
Gum  D rops........................................................ 40@50
Licorice Drops......................................................1  00
A. B. Licorice  D rops............................................. 80

fancy—In 5 lb. boxes. 

 

 

 
 
 

“ 

“ 
“ 
“ 

3 
2 
3 

“ 
“ 
“ 

Lozenges, p lain........................................................ to
p rin te d ...................................................65
Im perials...................................................................60
M ottoes.......................................................................70
Cream B ar............................................... 
55
Molasses  B a r............................................................55
H and Made  Cream s........................................ 85@95
Plain Cream s......................................... 
80@90
D ecorated Cream s...............................................1  00
String  R ock.....................................  
65
B urnt Almonds....................................................i  go
W lntergreen  B erries............................................. 60
No. 1, w rapped, 2 lb.  boxes.............................  34
51
No. 1, 
No. 2, 
28
No. 3, 
42
Stand up, 5 lb. boxes.........................................   90
Small  ........................................  ..................
M ed iu m ........................................................1  50@1  75
L a rg e ............................................................2  G0©2  25
F lorldas, 126 lot).........................................  
@4  50
@6  50
M essina, choice, 360.................................. 
fancy, 360..................................  
@7  GO
choice  300................................... 
@7  00
fancy 3H0  M aioris..................... 
8  00
Figs, fancy  layers. tjtt>  .............................  @1.%

CARAMELS.
 
“ 
 
“ 
“ 
 
BANANAS.

ORANGES.
LEMONS.

OTHER  FOREIGN  FRUITS.
" 
“  145)...............................is   @16
“ 
50-lb.  “ 

101b  ...............................  @
208>................................  @

Dates, F ard, 10-lb.  b o x ..............................  @ 8%
..............................   @  t>%
Persian, 50-lb.  b o x .........................  @  4%
NUTS.

Almonds, T arragona..................................  @19
Iv a c a ...........................................   @17
C alifornia..................................   @18%
Brazils, new ..................................................  @  914
F ilb e rts .........................................................   @11%
W alnuts, G renoble......................................  @15
C h ili...............................................  @10

“  M arbot..........................................   @
“ 

c h o ic e ................................. 
.... 

Table  N uts,  fan cy ......................................  @13*4
@12%
Pecans, Texas, H.  P . , ..............................12%@14
Cocoanuts, fu ll sack s.........................
¿¿5  50
Fancy, H.  P„ S u n s.............................
@ 5%
“  Roasted 
.............
@ 7%
Fancy, H.  P., Flags  .........................
@ 5%
“  Roasted 
..  ..
Choice,  H.  P.,  E x tra s......... 
...
@ 4%
“  Roasted 
.........
@ 6 %
C alifornia  W alnuts 
.........
C ro c k e r y   & G la s s w a r e

PEANUTS.

“ 
“ 
“ 

“ 
“ 
“ 

“ 
“  
“ 
“ 
“ 

ex tra 

“ 
“ 

“ 
“ 

“ 

“ 

FRUIT  JARS.

Pints ...................................................................... 8  6  75
Q u arts....................................................................  7  00
H alf G allons........................................................  9  00
C aps........................................................................   2 75
R u b b ers................................................................. 
40
No. 0 S u n ...................................................................  45
No. 1  “ 
...................................................................  50
No. 2  “ 
...................................................................  75
T u b u l a r ...................................................................  75

LAMP  BURNERS.

LAMP  CHIMNEYS.—Per bOX.

6 doz. In box.

“ 

“ 

“ 
“ 

“ 
“ 

“ 
“ 

Pearl top.

La Bastfe.

XXX Flint.

F irst quality.
“ 
“ 

No. 0 S u n ................................................................   1  75
No. 1  “ 
.................................................................. 1  88
No. 2  « 
.................................................................. 2 70
No. 0 Sun, crim p  to p .............................................2 25
No. 1  “ 
“  .............................. ..............2 40
No. 2  “ 
“  .............................................3  40
No. 0 Sun, crim p  to p .  ......................................... 2 60
“  .............................................2  80
No. 1  “ 
No. 2  “ 
“ 
........................................... 3  86
No. 1 Sun, w rapped and  labeled....................... 3 70
“ 
No. 2  “ 
......................4  70
No. 2 H inge,  “ 
....................... 4  88
No. 1 Sun, plain bulb,  per doz...........................1  25
No. 2  “ 
........................... 150
No. 1 crim p, per d o z ..............................................1  35
No. 3 
“ 
.............................................1  60
No. 0, per  gross........................................................  23
28
No. 1, 
No  2, 
38
No. 3, 
75
Mammoth, per d oz................................................   75
B utter  Crocks,  1 and 6 g a l............................. 
06%
Jugs,  % gal., per doz.........................................   75
.........................................   90
.........................................1  80
Milk Pans,  % gal., per  d o z ..............................   65
g la z e d ...............  75
“ 
...  78 
glazed................   90

STONEWARE—AKRON.

•  1 
>  2 
* 

LAMP WICKS.

CHASE StSANBOR’fS

%  “ 

“ 
’• 

“ 
“ 

“ 
“ 

 
 
 

“ 

“ 

 
 

 

( S

IS THE  BEST.

18

T H E   M I C H I G A N   T R A D E S M A N .

to  

and  the bird disappears.  What  has pro­
duced  all of  these changes?  Did  it ever 
occur to you  to ask  what  the  condition 
of the surface of the  earth would  be  at 
the  present time if it were  not  for  these 
processes which  we call  the  processes of 
decay?  Suppose there  were no  agencies 
which caused  the gradual  softening  and 
destruction of trees and  the  dead  bodies 
of  animals.  Long  since  the  vegetable 
and animal life of this  world  would  have 
disappeared,  and  we should  have had the 
surface of  the  earth  covered  with  the 
accumulations of the growth of forests in 
past ages that would  have tumbled  upon 
each other until  there  would  be  such  an 
accumulation  of  dead  trees  and  dead 
leaves and dead  vegetation  of  all  kinds 
on the surface of the  earth,  that  plants 
would not  be  able  to  grow.  The  dead 
bodies of all the  animals  that have  lived 
in  the  past would  have  been  piled  up 
until the  whole  surface  of  the  world 
would  have been so covered  by the  dead 
bodies of animals  and  plants 
that  life 
would  have  become  impossible.  These 
scavengers, 
these  bacteria,  are  abso­
lutely  necessary  to  us. 
It  is  through 
the agency of certain  bacterial organisms 
that  the tree is softened  so  that  insects 
can  get at it. 
It is through the agency of 
bacteria that the  tissues of the  bird  are 
decomposed and  gases  produced  which 
pass off into the air. 
It is  these bacteria 
which cause all  the changes in  the bodies 
of animals and  vegetables,  decomposing 
them  until they  gradually sink down into 
the soil  and disappear.  So it is  through 
their agency,  and this  alone, that the sur­
face  of the earth is kept 
in a  condition 
which  renders it possible  for life to con­
tinue to exist.  Of  course,  you  have  all 
had experience of  the  value  of  bacteria 
as scavengers 
in  removing  bad  odors. 
We  speak of scavengers as  of  value  in 
removiug decaying material,  but it is the 
bacteria  which  produces the  decay,  and 
it is  through 
that  all  of 
these dead  bodies are  broken 
to  pieces 
and  brought  into a  condition 
in  which 
they can  be either incorporated  into  the 
soil,  or passed off into the air.
Perhaps 1  may  here also say a word in 
regard 
the  agency  of  bacteria  as 
scavengers in  the human  body.  We look 
upon  bacteria in our  bodies  as causes  of 
disease rather  than things  which  are  of 
any value,  and  yet a  healthy  person  al­
ways  has  bacteria in  large  quantities  in 
his mouth,  in  his  stomach,  and 
in  his 
intestines.  The  bacteria are always  mi­
grating  in  the  body to  places  of  abnor­
mal  growths,  and  there  is  considerable 
reason for thinking  that  to a  certain ex­
tent  these  bacteria  act as  scavengers in 
th9  human  body.  Some  of  them  un­
questionably act as producers  of disease, 
but,  to  a  certain  extent, 
it  seems  that 
these  bacteria are of value in  assisting in 
the decomposition of  tissues  that  should 
be decomposed,  and  there  is  reason  for 
thinking that they  assist  in  the digestion 
of  food.  There 
that 
the  process  of 
bacteria may  assist 
in 
digestion,  and  it  is  doubtless  a fact that 
the bacteria  which  we 
take 
into  our 
alimentary  canal  are  not  wholly 
in­
jurious.  They may  be  possibly  benefi­
cial  to us either in  the line of scavengers 
in  removing material  which  ought not to 
remain  in  our  bodies,  or 
in  assisting 
digestion.  This point,  however,  is  not 
yet demonstrated,  and  1  merely  allude 
to it as  a possibility.
This may  lead  us to  the  fourth  topic 
of my 
lecture,  which  1  may  call  the 
Agency of Bacteria in Plaut Life.

is  no  question 

their  agency 

to 

Did it ever occur to  you 

to  ask  why 
nature is  perpetual?  You know animals 
and  plants have continued  to live on  the 
surface of the  earth  for  hundreds  and 
hundreds of  centuries.  The  vegetation 
that has  been  growing on  the surface  of 
the earth has been constantly taking food 
out of the air and  taking  food  out of the 
soil,  and animals have  been  constantly 
| feeding upon the  plants.  But the  pro­
cess  seems to be a  never-ending one. 
It 
would  seem  that the  material  for  plant 
food  and  animal food  would  sometime  be 
used  up;  and  yet  nature 
is  perpetual. 
Now,  the reason  that nature is  perpetual 
is  because animals  and  plants  are  en­
abled,  by  certain  processes of  nature,  to 
use the same  material over  and over and 
over again.  They can  use  material  for 
food,  and eventually that  same material

in 

illustration,  one 

gets in  a condition  in  which they can  use 
it for food once  more.  Let  me 
take  a 
single 
that  you  are 
probably  all  familiar  with.  Plants,  as 
the result of their life,  use  up  carbonic 
acid of the air,  and,  in  return,  send off 
into the  air  an  equivalent  amount  of 
oxygen.  Now,  animals 
their  life, 
take out of  the air a considerable amount 
of oxygen  and  send  off from their  bodies 
an equivalent amount  of  carbonic  acid. 
You  see  here one of  the  adjustments  of 
nature.  Animals use  the  excretions  of 
plants,  plants  use 
the  excretions  of 
animals.  The animals take  oxygen  and 
give off  carbonic  acid,  and 
the  plants 
take carbonic  acid and  give  off  oxygen. 
The  process  goes  on  continually,  and 
thus the condition of the  atmosphere,  so 
far as oxygen  and carbonic acid  are con­
cerned,  is kept in the same  normal state. 
Thus,  so far as these gases are concerned, 
nature is enabled to be  perpetual  by the 
constant use of  the same  material  over 
and over again.
Now,  this is not only true  in  regard to 
oxygen and carbonic acid,  but  it  is  true 
also that all  the other  foods  of  animals 
and plants are capable of being used over 
and over again.  Plauts live  upon  phos­
phates,  sulphates,  and  nitrates  chiefly, 
as well  as  carbonic  acid.  Animals  live 
upon  such  things  as  albuminoids  and 
starches  and  sugars.  Now,  plants  can­
not  live  on 
the  food  of  animals,  and 
animals cannot live on the food of  plants. 
You and I  cannot 
live  upon  sulphates 
and  phosphates and  potassium salts  and 
nitrates and  carbonic  acid.  These  are 
what  we  call 
inorganic  compounds  in 
nature.  Animals cannot feed upon them, 
but plants can  do  so.  The  plants  can 
take those materials and manufacture out 
of them the starches and sugars  and fats 
and albuminoids,  and  then  we  can  take 
the starches  and  sugars  and  fats  and 
albuminoids which  have thus been manu­
factured for  us  and  feed  upon  them. 
You  see,  therefore,  that the plants  serve 
as a medium  of  communication  between 
animals and nature.  The  world  is  made 
up chiefly of  inorganic  compounds  like 
these  phosphates  and  sulphates  and 
potassium  salts,  etc.,  and 
the  plants 
serve as a means  of  communication  be­
tween animals and the  inorganic  world, 
for the  plants take  these  inorganic  ma­
terials and  make 
into  something 
which  we cau  use as food.  Plants,  then, 
are the means  which  we have of  making 
use of 
in  other 
words,  the  whole  animal  kingdom 
is 
parasitic  upon  plants.  But plants are in 
their turn  utterly  unable 
live  upon 
animal  food.  A plaut cannot  feed  upon 
albumen,  a  plant cannot  eat  starch,  a 
plant cannot eat  sugar,  a  plant  cannot 
.eat fat;  plants are unable to use the foods 
that animals use,  and  when  the  body  of 
a plant dies,  although  it is  in a condition 
to  be used  as food  by  animals,  it is not in 
a condition  to be  used  again  as  food  for 
plants.  The dead  body of the  bird  is  in 
a condition  in  which  plants  cannot make 
use of it at all.  A plant cannot  use  the 
albumen of the  bird’s tissue;  a plant can­
not  use  the fats 
in  an  auimal;  a  plant 
cannot feed  upon  the sugars that  are  in 
the dead  sugar-canes; a plant cannot feed 
upon  the starches or the  cellulose that is 
in the  body  of the dead tree.  Neverthe­
less,  the  plants  do  succeed 
in  getting 
hold  of this  food,  and  it is  through  the 
agency  of  these  bacteria  that  we  are 
speaking of  this morning  that they do it. 
Just as soon as  the body  of  an  auimal  or 
plant dies,  the  bacteria  get into it,  begin 
to grow in  it,  decomposing it and  pulling 
it to  pieces.  They  pull 
the  starch  to 
pieces,  they  pull  the sugar to pieces, and 
albumens  and  fats  share  the  same  des­
truction.  Little  by  little they take those 
compounds  which  plants  cannot  feed 
upon,  and,  by shaking 
them  to  pieces, 
bring them down  to simple  combinations 
which  plants can feed  upon.

inorganic  nature;  or, 

them 

to 

Of special  importance  is  one  particu­
lar  kind  of  organism  known  as  “ the 
nitrifying  organism,”  which  produces 
nitric acid.  Plants,  as 1 have  said,  can­
not feed  upon such  things  as  albumen. 
The  putrefying  bacteria  can  decompose 
albumen and  break 
into  certain 
simple compounds,  but  ordinary  putre­
fying  bacteria are not able to break  that 
albumen down far enough  for plants  to 
get hold of it.  Plants  have got 
to  live

it  up 

V I

b '  *■»

7

> 

<

in 

instance.

N o w  

in  

th e  

ta in te d ,  i t   m ay   b e- 

th e n   h e   w ill  be  a b le  

I c o n t in u e d   f r o m   f a g e   13.1 

the  Edam  cheese. 

f u tu r e ,  a n d   w h e re a s   n o w  

S O M E   U S E S   O P   B A C T E R IA . 

T h e r e   w ill  be  a n o th e r   a d v a n ta g e  

the  they  get in  and  his  cheese 

y o u   c u ltiv a te   th e   b a c te ria , 
b e c o m e s  th e   c h e e se . 

th e   s tr o n g e r   c h r e s e - m a k e r   m u s t d e p e n d   v e ry  

m e n t th e r e   m a y   b e  o f  th e  c h e e s e   in d u s tr y
th e
in   th e  
la rg e ly  
u p o n   a c c id e n t  fo r   th e   p a r t ic u l a r   k in d   o f
r ip e n in g   o f  c h e e se ,  w e  I  fla v o r  h e  is   g o in g   to   g e t  in   h is   p ro d u c t, 
find  th è   c h e e se   m a n u f a c tu r e r 's   g r e a te s t 
te ll  a b s o lu te ly  
d iffic u lty .  E v e ry   c h e e s e   m a n u f a c tu r e r   w h a t  h e   m u s t  u s e   in   o r d e r   to   b e  a b le  
to  
k n o w s   th a t,  u n d e r  c o n d itio n s  w h ic h   se e m   p ro d u c e   th e   fla v o r  th a t   h e   w a n ts .  T h e  
to   be  e x a c tly   a lik e ,  h e  m a y   g e t  g o o d  
r e s u lt  w ill  be  a   g r e a t  d e v e lo p m e n t o f  th e  
c h e e se   a n d   h e   m a y   g e t  b a d   c h e e se .  H is   c h e e s e   in d u s tr y ,  if   s u c h  tim e   e v e r   co m es, 
c h e e se   m a y   b e c o m e  
in
come  s p o tte d   w ith   little re d  spotsor some  ih'* development  when 
it  comes.  We
other abuormal  conditions  may  appear | all  know  that once  in  a   while cheese  be- 
which  hecaunot account  for. 
It  would  comes  poison.  Everyone has  read  in the 
to  the j  newspapers accounts of  people who have 
be  the  greatest  boon  possible 
cheese-maker if we could,  in  some  way,  ! been poisoned  by  eating  cheese.  Under
certain conditions,  cheese 
is  very  dis­
enable him to correct bis abnormal ripen­
tinctly  poisonous, and  has produced very 
ing  processes,  and  be  able  always  posi­
many cases of sickness  and  many  cases 
tively  to insure the proper sort of  ripen­
of  death.  Now,  our  chemists  have 
ing.  Now,  this is  piaiuly a matter which 
studied 
this  poisonous  cheese.  They 
is connected  with 
the  planting  of  the 
have found that it  is  poisonous  because 
proper kind of  bacteria in  a  cheese  and 
of the production of a  peculiar  chemical 
planting them  under  proper  conditions. 
substance in  it  which 
they  have  called
Different  kiuds  of  cheese  are  on  our
markets.  We have the Edam  cheese,  we  “ tyrotoxicon.”  They have found, further, 
have the pineapple cheese,  we  have  the  that the tyrotoxicon  is a poison  produced
by  a certain species of bacteria.  Once in 
the  Lim- 
Neufchatel  cheese,  we  have 
a while that poisonous  kind  of  bacteria 
burger cheese,  and  many  other  kinds. 
gets into milk.  The cheese manufacturer 
Of course,  we all  know  that  these  differ­
is entirely innocent;  he  cannot  help  it, 
ent  cheese  have  very  different  flavors. 
because he  has  no  means  of  knowing 
Now.  in the production  of these different 
anything  about 
it.  But  occasionally
kinds  of  cheese, 
there  are  different
is  ripened
methods  used.  For 
then  under the agency of these  injurious 
manufacture of Edam cheese,  the cheese- 
bacteria.  The  result is that  his  cheese 
maker puts a  little  slimy  milk  into  the 
becomes poisonous,  and  while  he is per­
milk that  he  is going  to  make 
into  his 
intentional 
fectly 
innocent  of  any 
cheese.  That  slimy  milk  contains a  cer­
wrong,  the evil  is done.  Now,  when  our 
tain species of  bacteria, and that peculiar 
cheese-makers have learned 
to apply  to 
species connected  with  that  slimy  milk 
the manufacture of  cheese the  processes 
produces the  peculiar  flavor  which  we 
which our brewers  have 
learned in  the 
get 
Sometimes 
manufacture of  beer,  these  troubles can 
cheese is allowed to ripen  soft  for a  few 
be  prevented.  Twenty  years 
ago,  a 
days before it is pressed,  and  when  thus 
Frenchman,  Pasteur,  undertook  to make 
ripened,  different kinds of  bacteria grow 
an investigation of the diseases  of  beer, 
in it,  and  grow  in  it  most  rapidly  and 
and  he found  that  they  could  be  pre­
produce  different  odors.  Experiments 
vented  by 
the  use  of  a  few  simple 
have just been  beguu  along this direction 
remedies which prevented the  growth  of 
which show that it is possible  artificially 
the  wrong kinds of yeasts,  or  the  wrong 
to  ripen  cheese  abnormally.  You  can 
kiuds  of  bacteria in  them.  His methods 
take certain  species  of  bacteria and grow 
were soon  applied  to the  whole  brewery 
them  in  cheese,  and  you  get  a  very 
industry  in  France,  and also to the manu­
atrociously tasting cheese,  and  you  can 
facture of wine,  and the result  has  been 
take others and get a  very  good  cheese. 
that those diseases which  used  to  be  so 
Now,  in 
the  use  of  yeasts,  we  have 
common and  so troublesome to  the  vint­
learned to plant yeast  in  our  bread;  we 
ners and  the  brewers  have  practically 
have learned to  plaut yeasts in  our  ma­
disappeared.  So,  then,  when  we  in the 
terial that we  want to  ferment,  if we are 
future learn  to apply similar  methods in 
going to make alcohol,  or if we are going 
the manufacture of cheese,  we  may  hope 
to make beer.  The  brewer  has  leaened 
for the disappearance of  all  diseases  of 
that he must use  an artificially  prepared 
cheese, 
in 
yeast.  He has learned  that if  he simply 
cheese,  tainted  cheese  of all  sorts,  and 
allows 
the  malt  to  ferment  naturally 
also  the  disease  which  makes  cheese 
through the agency of atmosphere yeasts, 
poisonous,  as just mentioned.
he does not know  what  he  will  get. 
It 
You see,  then,  that to the  dairy  inter­
will ferment,  undoubtedly, but  it will  be 
ests bacteria are of distinct value.  They 
likely to ferment in an abnormal manner. 
give the aroma to your  butter,  and  they 
He,  therefore,  plants  a pure  culture  of 
give the  whole flavor to  your  cheese,  or 
the proper yeasts.  But we have  not yet 
at  least,  the chief  flavor.  Without them 
learned to  plant  bacteria 
the  same 
your  butter  wouid not command  so good 
way.  The  cheese-maker  has  not  yet 
a price in  the market;  without them your 
learned 
the 
cheese  would not command  any  price.
brewer has learned to cultivate his yeasts. 
Someday,  1  think  we may  say  in the not 
1 may now pass to the  third  branjh of 
far distant future,  after  our  Experiment 
my  subject  and  speak  of  the  use  of 
bacteria as  scavengers  in  the  world.  A 
Stations have  had 
to  work  upon 
tree in  the forest falls to the ground  and 
this matter a  little 
the  cheese- 
it lies  unmolested. 
It  is  at  first  hard, 
maker is going to  be told of  some  way in 
solid,  and  impervious  to  all of  the  nor­
which  he can cultivate  bacteria  as  the 
mal agencies.  No insects  can  touch  it; 
brewer does his yeast,  and  then  he  will 
know  what kiuds  of  bacteria  will  pro­
the  hard  wood  to  any 
they cannot  bite 
extent. 
It lies there month after month. 
duce a  badly-ripened  cheese,  and  what 
Little  by 
little 
it  begins 
to  soften. 
kinds will  produce an  exceedingly  good 
First  the  bark  begins 
to  get  soft  and 
cheese.  The time is coming;  it  has  not 
finally  falls  off.  By-and-by  the  wood 
come yet,  but when  it does  come,  we can 
gets quite soft,  so 
that  you  can  easily 
see that there will  be  a  tremendous  de­
cut it,  and  perhaps run  a  pointed  stick 
velopment of the cheese  industry  in  this 
into  it.  Then  insects can  get  hold of it, 
country.
and  they  begin  to eat it;  they  bore  tun­
We know there are four  or  five  hund­
nels and  begin to crawl  through  it.  The 
red  species of  bacteria 
the  world. 
tree grows softer and  softer,  and  finally, 
They  ail  produce  different  sorts  of  de­
as you all  know  from  obseivation  many 
composition,  they  all  produce  different 
times,  the  trunk  of 
tree  becomes 
odors and different flavors,  and  when our 
softened into a  mass  of  brown  powder 
scientific stations  have taught our cheese- 
which sinks down  into the soil  and  dis­
their  bacteria  and 
makers to  cultivate 
appears.  What has become of that  tree? 
plant particular kinds of  bacteria  in  the 
A  bird dies  and  fails  onto 
the  ground.
milk of which  they  are  going 
to  make
to  have  and  unless  some animal comes  along  to 
cheese,  perhaps  we  are going 
four or five  hundred  different  kinds  of  eat the bird,  you  will  notice 
that  the 
cheese.  For aught we can  see,  it may  be  tissues of the  bird  very  soon  begin  to 
that the  various  species  of  bacteria  will  uudergo changes;  they  begin  to  soften* 
produce  different  flavored  cheese,  and  gases rise from 
them;  the  flesh  of  the 
perhaps  fifty  years  from now.  perhaps in  bird undergoes the  process  which  we call 
less time,  a  man  may go  to the store and  putrefaction,  and  that  putrefaction  re­
order a  particular  kind  of  cheese  that  suits in  the gradual decomposition of  the 
tissues.  Little  by  little  part of  the  ma- 
was  made  by a peculiar  kind  of  bacteria, 
and  another one  made  by  another  kind, 
terial  passes off into the  air as  gas,  and 
We cannot  tell  what  possible  develop-  the rest of it sinks  down 
the  soil,

to  cultivate  bacteria  as 

time 
longer, 

red  specks 

including 

the 

into 

this 

in 

in 

T H E   M IC H IG A N   T R A D E S M A N .

19

\  *

M   n

b   :

the  agency  of 

upon such things as nitrates  and  salts of ! 
nitric acid.  Now,  there  is  one  sort  of | 
bacteria living  in 
the  soil  which  gets 
hold of the  albuminous  compounds  and 
forms nitric acid.  This is  the nitrifying | 
organism,  and the nitrification  is  the last j 
stage in  the  decomposition  process  by 
which  an  albuminoid is  converted  into a j 
condition in  which plants can get  hold of 
it.  One  practical  application  of  this 
you are all  cuniliar with  in the ripening 
of  fertilizers.  You  know 
that  green J 
manure is of absolutely or of  practically 
no use as a fertilizer on  you fields.  .You 
know that it must first stand for a  while 
and ripen,  or  “ rot,”  as you call it.  Now, | 
what is taking  place 
in  that  fertilizer 
while it is  ripening?  Simply  the  series 
of changes  that  have  been  mentioned. 
That  fertilizer  contains  chemical  com­
pounds of a high  degree  of  complexity, 
compounds that  the  plants  cannot  feed 
upon; they  are  too  highly  complex  for 
plants to  use  ae  food.  Bacteria,  how­
ever,  get into  that  heap  and  begin  to 
grow in it; and,  as the  fertilizer becomes 
ripened,  these high chemical  compounds 
are pulled to pieces,  they  become  con­
verted  into  simpler  decomposition  pro­
ducts,  and eventually,  if  the  ripening is 
continued long enough,  the  fertilizer  is 
in  a condition  fit  for  the  fields.  Now. 
when put upon the  fields,  the plants can 
get hold of the  material.  You  will  see 
now  what I meant when  I  stated at  the 
beginning of  my  lecture that in  spite  of 
that  you  and  your 
all the  cultivating 
horses might do in the fields,  it would  be 
useless  without 
these 
organisms.  You  might  put  on  your 
fertilizer;  but,  if  that  fertilizer  is  not 
acted upon  by bacteria,  it will  be  of  no 
use,  <and thus  the  bacteria  come 
in to 
complete the operation  which you began. 
You do  your  duty and the  bacteria  do 
theirs,  and the consequence  is,  the fertil­
izers which  you  are  using  are  brought 
into a  condition in  which  the plants  can 
get hold of them,  and thus 
the  food  of 
plants is produced.  You  see,  then,  that 
in  this way  plants and animals are  able 
to use over and over again  the  same ma­
terial.  The plant gets this  material out 
of the soil and out of the air;  the  animal 
comes  along  then  and  feeds  upon  the 
plant;  then  the  animal  dies,  and  the 
plant dies,  and  the bacteria  get  into the 
body  of the animal or plant,  pull 
to 
pieces and  produce  from  it  decomposi­
tion products, and they get  into the  soil 
in the form of  nitrates  and  nitric  acid 
compounds; or they go off  into the air in 
the form of ammonia  and carbonic  acid. 
The bodies of these  animals  and  plants 
to  simple  conditions, 
are thus  reduced 
and now the plants  once  more  get  hold 
of them,  and  use as  food 
the  same  ma­
terial  that  previous  generations  used. 
Thus over and over  again  the same  ma­
terial  is  used,  and  thus  nature  is  kept 
perpetual.  This is  the  explanation  of 
the constant,  perpetual  growth in nature. 
This is  the reason  that  nature  does  not 
exhaust itself.  This is  the  reason  that 
animals and  plants have  been enabled  to 
grow upon the  surface of 
the earth  for 
the past hundreds aud  hundreds  of  cen­
turies.
But this  is not the end  of  the  agency 
of  bacteria in plant  life.  They  are  not 
only of value in  ripening  your fertilizers 
and  in  keeping  up this  constant  growth 
of nature,  but  we  have 
learned  within 
the last two or three  years 
that  at  the 
very  foundation the growth  of  plants  is 
absolutely dependent  upon these  organ­
isms,  and similarly  in  the future the con­
tinuance of the vegetable  world  must  be 
also  dependent  upon 
I  have 
stated  that nature  is  perpetual  because 
the same  material can  be  used  over  and 
over again.  That is true in a  sense,  but 
not true completely,  for you will see with 
a little thought that  little  by  little  the 
soil is  being drained of its  food,  little by 
little the materials in the soil  are  being 
turned into  the  ocean.  A 
tree  grows, 
takes out of the soil its  food,  and  finally 
dies. 
If it fall  onto  the  ground,  as  I 
have described,  the bacteria get at it and 
grow there until the tree  eventually  be­
comes wholly incorporated  into  the  soil 
so that it can be used once  more as plant 
food.  But it may be  that  the 
in­
stead of falling in  the forest  falls into  a 
river, drifts down  the  river,  begins  to 
decay,  and  eventually  goes 
the 
ocean.  After  the  products  of  decom­

them. 

into 

tree 

it 

it 

to 

thus 

them  back 

position  are passed into the  ocean,  there 
is  no  getting 
the  soil. 
“ The sea will not give up  its dead,”  and 
the ocean does not give  up  the  nitrogen 
and the other  salts 
that  are  gradually 
being carried to it  by  this process.  Or, 
again,  a plant grows and produces wheat, 
produces fruit,  produces  nuts,  and 
the 
grain,  the fruit,  and  the  nuts  are  taken 
to the city to be used as  food  for  men. 
The food is used by  men,  and  most of  it 
eventually gets into  the  sewage  of 
the 
city,  is carried down  to 
the  river,  and 
from the  river 
into 
the 
is  carried 
ocean.  So here again through 
the  sew­
age of our cities the foods  which are sup­
plied to our  cities are  being thrown  into 
the ocean,  and 
the  soil  is  being 
drained of its foods.  This process  is not 
a rapid one. 
It is only  slowly  that  the 
foods are being taken out of the  soil and 
carried to the ocean.  Nevertheless,  it  is 
the constant dropping  that  wears  away 
the rock,  and it is easy  for  us to see that 
if this process goes  on  age after age, our 
soils are inevitably doomed to exhaustion. 
You know that many fields have  become 
sterile,  that many farms have  been worn 
out,  that  many gardens are  becoming in­
fertile.  You cannot cultivate your fields 
as you  used to  without  furnishing  them 
food. 
is  quite 
noticeable.  Although the constant drain­
ing of the soil  by these agencies  is  a slow 
one,  it is a sure one,  and  if  there 
is  no 
way of getting nitrogen  and  other  salts 
back from  the ocean  to ihe soil,  it would 
seem that the  life of all  vegetation is  in­
evitably doomed to  exhaustion,  and  with 
the life of vegetation the life  of  animals 
must cease,  the whole  living  world must 
end. 

In the Old  World 

this 

,

the  world,  and 

When the scientist observed  this  fact, 
he immediately  looked around  to  see  if 
there was not a remedy  for  it.  Now,  as 
far as some of the  plant  foods are  con­
cerned,  there does not  seem 
to  be  any 
occasion for fear.  The  phosphates,  the 
sulphates,  and the potassium salts,  which 
are plant foods,  seem to exist  on the  sur­
in  almost  unlimited 
face of  the  earth 
quantities.  There  have  been 
immense 
in  certain 
amounts of these salts  found 
parts of 
they  can  be 
mined at very small  expense; 
they  can 
be taken  all  over 
the  world  and  put 
directly upon  the soil,  so that the  sul­
phates,  and  phosphates,  and  potassium 
salts are  in  practically  unlimited  quan­
tities.  We have no fear so  far  as  they 
are concerned.  For an  indefinite  num­
ber of ages to come  there 
is  plenty  of 
this sort of food on 
the  surface  of  the 
earth for us to supply  to 
the  soil.  But 
that is not true of the  nitrogenous foods. 
Of  course,  every  farmer  knows  to-day 
that nitrogenous food is  one of  the very 
essential foods  of plants,  and  it  is  not 
true that there is  an  unlimited  quantity 
of  nitrogenous  salts  anywhere 
in  the 
world.  There are few sources  of  nitro­
gen  other than the  soil.  The  chief  one 
is the guano beds  in  the  South  Pacific. 
These are sources  of  nitrogenous  com­
pounds,  and  upon 
the 
agricultural  industry  of  the world  has 
been drawing for  years,  and  will  con­
tinue  to draw  until  they  are  exhausted. 
But these  sources  are  far  away.  The 
nitrogen that  we get from them  is  very 
expensive,  and the  store  is  very  limited 
in quantity.  We can see in  the not  very 
distant future 
the  complete  exhaustion 
of  all 
these  nitrogen  beds.  This  has 
led scientists to look  with  a considerable 
degree of dismay upon  the  future of  the 
vegetable world,  What is going to  hap­
pen when  all  the  available  nitrogen  is 
used  up? 
If we are going to  continue to 
take  the  nitrogen  from 
the  soil,  and 
throw it into the ocean,  we will  soon ex­
haust the soil,  and if there is  no store of 
nitrogen anywhere for our plants to draw 
upon,  what are  our plants going to do in 
the future?

these  sources 

Now,  there is a store of nitrogen in  the 
is  absolutely  unlimited, 
world  which 
and that is in the air that  surrounds  us. 
The air that we  breathe 
is  made up  of 
four parts  of nitrogen  and one  part  of 
oxygen.  There are quantities  of  nitro­
gen everywhere if the  plants  could only 
get hold of it,  but  it  has  been  thought 
that plants cannot feed on 
the  nitrogen 
in the air at all.  Experiments have been 
carried on for a great many  years to find 
out whether  plants  could  not  in  some

BDY  THE  PENINSULAR

Once and  You aie our Customer 

for life.

STANTON, MOREY & C0„ Mtrs.

D E T R O IT ,  M IC H .

G e o. F. Ow e n , Salesm an  for W estern  M ichigan, 

Residence, 59 N.  U nion St., G rand  Rapids.

A T L A S

S O A P

Is Manufactured 

only  by

HENRY  PASSOLT, 

Saginaw,  Mich.

For general laundry and  family 

washing  purposes.

Only brand of first-class laundry 

soap manufactured in the 

Saginaw  Valley.

Having  new  and  largely  in­
creased  facilities  for  manu­
facturing  we  are well  prepar­
ed  to fill orders promptly and 
at most reasonable prices.
Mich i g a n  (T e n t r a l

“  The Niagara Falls Route."

DEPABT.  ARRIVE
D e tro it E x p re ss.......................................  7:00 a  m   10:00 p m
4:30  p m
Mixed 
........................................................7:05 a  m 
D ay  E x p re ss...........................................  1:20 p m   10:00 a m
"A tlan tic & Pacific E x p re ss...............  1:00 p m  
0:00 a m
New Y ork E x p re ss................................. 5:40 p in  10:45 p m

•D aily.
All o th e r d a ily  e x c e p t Sunday.
Sleeping:  c a rs  ru n   on  A tla n tic   an d   Pacific  E xpress 
tra in s  to  an d  fro m   D e tro it.
E kegant  p a r lo r  c a rs  lea v e G ran d   R apids on D e tro it 
E xpress a t  7 a. m .,  re tu rn in g :  lea v e  D e tro it  4:45 p. m. 
a r riv e  in  G ran d   R apids 10 p. m .

F r ed M.  Brig g s, G en'l A prent. 85 M onroe St.
A.  Almqtjist, T ick e t A g en t, U nion  D epot.
G e o .  W .  M u n s o n ,  U nion T ic k e t Office, 67 M onroe St. 
O. W . R u g g i.e s   G. P .  &  T. A g en t., C hicago.

GRANBMVEN TIME  TABLE

Detroit

NOW  IN   EFFECT.

EASTWARD.

l+No.  141+No.  I6|tN o.  18i*No.  82

T rains Leave 
Lv.  C hicago......  .............|
Lv. M ilw aukee.  .............
G’d   Rapids,  Lv  6 50am
I o n ia ............. A r  7 45am
8 30am
St.  Jo h n s  ... Ar
9 05am
Ow ossd.........A r |
10 50am
E.  Saginaw .. Ar
11 30am 
Bay C ity .......Ar
10 05am
F lin t  —   — Ar 
12 05pm
Pt.  H uron... Ar
10 53am
P o n tia c .........Ar
11 50am
D etroit...........Ar

10 20am
11 25am
12 17pm 
1 20pm
3 45pm
4 35pm 
3 45pm
5 50pm
3 05pm
4 05pm

3 25pm 1
4 27pm
5 20pm
6 05pm 
8  0pm 
8 37pm
7 05pm
8 50pm
8 25pm
9 25pm

11 00pm
12 42am
2 00am
3 10am
6 4' am
7 15am 
5 40am 
7 30am 
5 37am 
7 00am

WESTWARD.

T rains Leave

Lv  D etroit......................
G’d Rapids,  L v .............
G’d H aven,  A r ...........
Chicago Str.  “  ............

•N o. 81 tN o. 11 tN o. 13
6  50am 10 50am
10 45pm
5  10pm
1  00pm
7 05am
6  15pm
2  10pm
8 25am

•D ally. 

tD aily except Sunday.

T rains arive from  the east, 6:40 a. m., 12:50 a. m., 
5:00 p. m. and 10:00 p.  m.
T rains  arrive  from   th e w est,  10:10a. m., 3:15 
p.m. and 9:45  p. m.
Eastw ard—No.  14  has  W agner  Parle r  Buffet 
car.  No. 18 C hair  Car.  No. 82 W agner  Sleeper.
W estw ard —No.  81  W agner  Sleeper.  No.  11 
C hair Car.  No. 15 W agner Parlor Buffetcar.
J ohn W. Loud, Traffic Manager.
B en F letcher, Trav. Pass. Agent. 
J as. Cam pbell, City T icket Agent.

23 Monroe Street.

G ra n d .  R a p id s   & I n d ia n a .
S chedule  to  effect  S ep tem b er 25,1892.

A rriv e fro m   L eave g o in g  
N orth.
7:20 a  m
1:10 p ro
4; 15 p m
10:10  p in
an d   9:00 a  m

TRA INS  GOING  N O RTH .
S outh.
S o u th .
|  F o r C adillac  a n d  S ag in aw ..........
6:15 a  m
F o r T ra v erse C ity  & M ackinaw
9:00 & m
F o r C adillac an d  S a g in a w .........
1:50 p  ill
F o r  P eto sk ey  <fc M ac k in a w ........
8:10 p m
From  C hicago an d   K alam azoo.
8:35p  m
T ra in  a r riv in g   fro m   so u th  a t 
d aily .  O th ers tra in s  d aily  e x c ep t Sunday.
A rriv e fro m  
F o r  C in c in n a ti................................  6 ::io a  in
F or K alam azoo a n d   C h ic a g o ...
F o r F o rt W ay n e an d  th e   b la st..  11:50 a m
F o r  C in c in n a ti..................................  6:15 p m
F o r K alam azoo  &  C h ic ag o ........11:00 p m
F rom  S ag in aw ...................................  11:50 a m
F ro m  S ag in aw ...................................  11:00 p m
o th e r  tra in s   d aily  e x c ep t S unday.

T ra in   le a v in g   so u th   a t   11:20 p.  m . run 

TRA INS  GOING  SO U TH .

N o rth .

10:05  a m  
2:00  p  m 
8:00  p m 
11:20  p  ni

SLEEPING  &  PARLOR  CAR  SERVICE. 

N O RTH

1 : 1 0   p   m   t r a i n   h a s  p a r lo r  c a r  G rand 
R apids to  P eto sk ey  an d   M tekinaw .
1 0 : 1 0   p  m   t r a i n . —S leeping  c a r   G rand 
R apids  to   P eto sk ey  an d  M ackinaw .

S O U T H —7 : 0 0  a m   t r a i n . -  P a rlo r c h a ir c a r G rand 
R apids to  C in cin n ati.
1 0 : 0 5   a   m  
t r a i n . —W a g n e r  P a rlo r  C ar 
G rand R apids  to   C hicago.
6 : 0 0   p  i n   t r a i n . —W a g n e r S leeping  C ar 
G rand  R apids to  C in c in n ati.
1 1 ; 2 0   p  i n  t r a i n . —W a g n er S leeping C ar 
G ran d  R apids to  C hicago.

C h ic a g o   v ia  G .  R .  &  I.  R .  R .

L v G rand  R apids 
A rr C hicago 

10:05 a m  
8:35 p m  

2:00 p m 
9:00 p  in 

11:20 p  m
6.50 a  m

10:05 a  m  tr a in  th ro u g h  W a g n er P a rlo r C ar.
11:20 p  m  tra in  d aily , th ro u g h   W a g n er  S leeping C ar. 

3:10 p m  
Lv  C hicago 
A rr G rand R apids 
8.35 p m  
3:10  p m   th ro u g h   W a g n er  P a rlo r  C ar. 
tr a in  d a ily , th ro u g h  W a g n e r S leeping C ar.

7:C5am 
1:50 pm  

10:10 p m
6:50  a m
10:10 p  m 

M u s k e g o n ,  G r a n d   R a p i d «  &   I n d i a n a .

F o r M uskegon—L eave. 

F ro m  M uskegon—A rriv e.

6:56  a  m  
11:25  a  m  
5:30  p m  

10:00 a  m
4:40  p  m
9:05 p m

D unday tr a in   leaves  fo r  M uskegon  a t   9:05 a   m , a r ­
riv in g  a t  10:20  a   m .  R e tu rn in g ,  tra in   leaves  M uske­
go n  a t   4.30 p m , a r riv in g  a t  G sand  R apids a t   5:45 p m .
T h ro u g h  tic k e ts a n d  full in fo rm a tio n   ca n   be h ad  by 
c a llin g  upon A. A lm quist,  tic k e t  a g e n t  a t   U nion S ta ­
tio n ,  o r  G eorge  W .  M unson,  U nion  T ick e t  A gent, 67 
M onroe stre e t. G rand R apids, Mich.

G eneral  P assen g e r and T ick e t A gent.

C. L. LOCKWOOD.

CHICAGO 

l"?-11’1” -

AN I*  W E ST   M IC H IG A N   R ’Y. 

GOING  TO  CHICAGO.

Lv.GR’D  RAPIDS.........S:50am  1:25pm  *11:55pm
Ar. CHICAGO 
.............3:33pm  6:45pm  *7:05am

RETURNING  FROM  OIirCAGO.

Lv. CHICAGO.............. .9:00am  5:25pm  *11:15pm
Ar.  GK’D RA PID S.......3:55pm  10:43pm  *7:05am
TO  AND  PROM  BENTON  HARBOR, ST  JOSEPH  AND 
INDIANAPOLIS.
Lv.  G  R ............8:50am  1:25pm 
Ar.  G R  ...........*6:10am  3 '55pm 

............*11:35pm
..........  10:45pm

TO AND PROM MUSKEGON.

Lv.  G.  R  ...........  8:50am  1:25pm  5:35pm  6:30pm
Ar.  G.  R ..... ................... 10:45am  3:55pm  5:2upm

TRAVERSE CITY,  MANIVTEE A PETOSKEY.

Lv.  G  R ............................................... 7 :30am  5:35pm
Ar.  M anistee 
................ 12:20pm  10:24pm
Ar.  Traverse C ity ........................... 12:35pm 10:59pm
Ar.  Charlevoix 
...
Ar.  P e to s k e y ......................................3:30pm . . . . . . . .
Ar.  from  Petoskey.  etc.,  10:00  p  m .:  from 
Traverse City 11:50 a  m, 10:00 p m.

... 
...........................  2:55pm 

THROUGH  CAR  SERVICE.

pm, leave Chicago 5:25 p m.
pm :  leave  Chicago  *11:15  p m .

W agner  Parlor Cars  Leave G rand  Rapids 1:25 
W agner  Sleepers—Leave  G rand  Rapids *11:35 
Free Chair Car for M anistee 5:35 p m.
♦Every day. 

tE xeept Saturday.  O ther trains 

week days only.

DETR O IT, 

-SKPT11’18i2

L A N S IN G   &   N O R T H  KKN  K .  R . 

GOING  TO  DETROIT.

Lv. G  R __   7:00am  *1:25pm  5:40pm  *11:30pm
Ar.  D E T ..  .11:50am  *5:25pm  10:35pm  *7:30am

RETURNING  FROM  DETROIT.

Lv.  DETR  ...  7:50am  *1:35pm  5:15pm  *11:00pm 
Ar. G  R ...........12:55pm  *5:25pm  10:20pm  *7:0  am

Lv. G R  7:20am  4:15pm  Ar.  G It  11:50am 10:40pm 

TO AND FROM SAGINAW, ALMA  AND ST.  LOUIS.
TO LOWELL VIA LOWELL A HASTINGS R.  K.

Lv. G rand R apids............ 7:00am  1:25pm  5:40pm
Ar. from  Low ell................12:55pm  5:25pm  ............

THROUGH  CAR  SERVICE.

Parlor  Cars on all  day  trains  between  G rand 
Rapids and  Detroit.  W agner Sleepers  on  night 
trains.  Parlor cars to Saginaw on m orning train. 

♦Every da.*.  Other trains  week days only.

GEO. D kIIAVEN, Gen.  Pass’r  Ag’t.

T o le d o ,  A n n   A r b o r   as  N o r th   M ic h ig a n  

R ailw ay.

In   connection  w ith  the  D etroit,  Lansing  &  
N orthern or Detroit, G rand H aven & M ilw auk  e 
offers  a   route  m aking  the  best  tim e  betwe 
G rand R apids and Toledo.
Lv. G rand Rapids a t ....... 7:io a.  m.  and  1:00 p. m.
Ar. Toledo a t ..............   12:55 p.  m. and 10:20 p. m.
Lv. G rand Rapids a t .......6:50 a. m. and 3:25  p. m.
Ar. Toledo a t ................ 12:55 p. m. and 10:20 p. m.

VIA D., L. A  N.
VIA D., G. H. A 31.

R eturn connections equally as good.

W. ,H.  Bennett,.General Pass. A gent, 

Toledo, Ohio.

ao

T E T E   M T C IT T G ^ U S Í  T R A X )E S M - Ä J N .

RINDGE,  KALMBACH  &  CO.,

12,14, IB Pearl St,

M anufacturers  of  the  Best 
W earing Shoes  in   the  m ar­
ket
Our specialties are  Men’s, 
Boys’ and  Y ouths’

HARD  PAN,

MECHANIC  BALS,

HUSTLERS,

and our Celebrated

VEAL  CALF

Line.  Try them .

A gents for the Boston  R ub­
ber Shoe Co.

FULLING  PRIGE8.

See the prices!  down  they go,
To thrifty  people there  below; 
Don’t let  your chance of  gain  go by, 
Catch your profits as they fly; 
Freely down to you  they’re tossed 
Without the least regard to cost.

Whether  it’s  the  tariff,  the  weather, 

the phase of the moon,  or w hatnot

Powder  is  on  the 

drop, and

j— - I n o n o i M

DU PONT  Gun ¿Powder

Leads the Race.

this  country  and 

way or other get  hold of the  nitrogen of 
the air. 
If we could only  prove that our 
plants can  get  hold of the nitrogen iu the 
air then  the problem  is solved.  But  the 
experiments which  have  been carried on 
year after year  have  seemed 
to  demon­
strate  that plants cannot use the nitrogen 
of the air for food,  that it is not in a con­
dition  in  which  they cau  get  hold  of  it. 
About ten years  ago,  however,  certain 
experimenters in 
in 
Europe  found that in  some of 
their  ex­
periments plants did  in  some  way  get 
hold of nitrogen  from  some source  when 
it  was not ted  to them;  that aplaut could 
be grown  in  sand  absolutely  free  from 
nitrogen,  and  yet  in  some way  that plaut 
got hold of  nitrogen; the only  source for 
it  was out of the air.  That led  to further 
experimentation,  until  within 
the  last 
four or five years  the  results  have  ail 
been  pointing 
in  one  direction.  They 
seem  to show  us  that  there  is one family 
of plants,  at least,  which  is  capable  of 
the  air. I 
getting hold  of nitrogen  out of 
This is the  plaut  family 
to  which  the 
pea.  the  beau,  and the  clover belong. 
It 
is,  in general,  the pea  family—the  Legu­
m inosa family  of  plauts.  This  family 
of  plauts in some  way  does  succeed in 
getting nitrogen  fiom some  source  when 
we do not  give  it to them as food,  and  it 
must  be that they get 
it  from  the  air. 
And yet  those experiments  are  entirely 
contradictory  to the  earlier experiments, 
which  seemed  to  show  that  plants  could 
not get  hold  of nitrogen  in  the  air.  The 
explanation  was  not found  until  a  few 
years ago.  Two or three  years ago some 
experiments  were performed  in Germany 
which  have finally  led to  the solution  of 
the problem,  at least  in  part,  and,  curi­
ously enough,  we  find 
the  whole 
is  connected  with 
secret of the  m atter 
these organisms  which  I  am  discussing 
this morning. 
It is to  bacteria  that  we 
owe the power  which 
is  possessed  by 
plants of the  pea family to get  hold  of 
nitrogen. 
If you  plant  peas  in soil  con­
taining a certain  species  of  bacteria,  or 
at least  certain  species  of  micro-organ­
isms,  these  micro-organisms  crawl  into 
then  begin  to 
the roots of  the pea,  and 
multiply 
the  roots.  The  little 
roots  begin  to  swell  and 
there  appear 
upon them a lot of minute nodules,  which 
have received the name  of  “root  tuber­
If l am not  mistaken,  some  of 
cles.” 
those little root tubercles  were shown  to 
the meeting  here 
last  evening.  These 
root tubercles,  as I  say,  make  their  ap­
pearance,  and  it  is found  that  wherever 
these  root 
their 
appearance the  plant gets hold or nitro­
gen  and grows  well.  Where  these  root 
tubercles do not  make their  appearance 
the plants  are  unable 
to  get  hold  of 
nitrogen  unless it  is  fed  to them!  Now, 
these  root 
tubercles  are  produced  by 
bacteria,  and 
tubercles  are 
the agencies  by  which, in  some as yet  un­
explained  way, the pea  gets  nitrogen out 
of the air.
Thus you see that in  the  final  analysis 
of the life of a  plant,  in  the  assimilation 
of nitrogen  from the air.  we are  brought 
to the conclusion  that  it  is the  agency  of 
these minute microscopic organisms  that 
the  assimilation  of 
is 
nitrogen  from  the  air  by  plauts.  Thus 
we owe  the  growth  of 
to 
bacteria.  How  the  bacteria  gets 
the 
nitrogen out of the  air has  not  yet  been 
explained.

tubercles  do  make 

the  source  of 

these  plants 

these  root 

inside 

that 

them,  produce  these  root  tubercles,  and 
by  means of  these  the clover gets  nitro­
gen  out  of the air and stores it up in  its 
roots.  The next  season  you  plow 
the 
roots into the  soil,  and 
the 
then  come 
nitrifying bacteria  which pull  the  roots 
to pieces  and  decompose  them  into the 
condition of nitrates,  and  then  the  next 
season  the plant which you sow gets hold 
of the nitrates  which came from  the roots 
of the clover and  which has been brought 
there through  the agency  of 
these  bac­
teria.  You see,  then, 
the  farmer 
that 
owes everything to the  bacteria.

it 

that 

It  is 

they  belong 

Now,  1 must draw  my  remarks 

I  think you  will  find that lam  justified 
in  the statement 1 made at the  beginning, 
that the study of  bacteriology 
to-day  is 
even  more truly  a  department  of  agri­
culture  than  of medicine.  The  bacteria 
belong to the  farmer  more  truly,  or  at 
least as  truly,  as 
to  the 
physician.
to  a 
close.  Let me,  in  conclusion,  say  that 
we must not  think too hardly of bacteria. 
It is true they are the cause  of evil,  it is 
true that they  produce disease,  but  it  is 
also true that they  do good. 
true 
that they are our  enemies,  but  it is  also 
true that they  are  our closest  allies. 
It 
is true that  without them  we  could  not 
have our smallpox  nor our yellow  fever, 
we could  not  have our diphtheria or our 
scarlet fever,  neither could  we  have  the 
epidemic  which is at  present going  over 
this country,  nor,  in  fact, should we have 
any of our epidemics,  were it not  for the 
bacteria.  But when  we  remember  that 
it is through the  agency  of these  organ­
isms that  we bake the loaf  of  bread  that 
comes onto our tables;  that it is through 
their agency that  the 
immense  brewing 
industries are able to  exist; 
is 
through their agency  that the  industries 
connected with the  manufacture of alco­
holic liquors are  possible; 
that  without 
them  we could not get our  vinegar or our 
lactic acid;  that without them  we  could 
not make  our ensilage;  when  we  remem­
ber that these bacteria  give 
the  butter- 
maker the aroma of his  butter;  when  we 
remember  that  it 
is  the  decomposition 
products of the  bacteria  that  the  cheese 
m anufacturer sells in  the  market;  when 
we remember their agency as scavengers, 
how it  is that they keep 
the  surface  of 
the earth clean  and fresh  and  pure  and 
in  a constant condition  for the continued 
growth  of  plants;  when  we  remember 
in  decomposing 
their value  to the  soil 
the dead  bodies  of  animals  and  plants, 
thus  enabling 
to 
be used over and over  again  for the sup­
port of life,  and  hence making possible a 
and 
perpetual 
when  we  remember,  lastly, 
that  it  is 
that  plants 
only  through  their  agency 
were originall y enabled  to  get  hold  of 
nitrogen  at  all,  and 
that 
it 
is  only 
through  the agency of these bacteria that 
we  may  hope  for a  continuance of a sup­
ply of nitrogen  to  the  soil—when  we re­
member all  these things,  I  think  we  will 
recognize that  the power of  the  bacteria 
for  good  far  outweighs their  power  for 
evil.  W i.hout them  we should  not  have 
our  epidemics,  but  without 
them  we 
should not exist.  Without them it might 
be that some 
individuals  would  live  a 
little longer,  if we could  live  at  all. 
It 
is true that bacteria,  by  the  production 
of diseases once  in  a  while,  cause  the 
premature death of an individual; once in 
a  while they  will  sweep off a hundred  or 
a thousand  individuals,  but it  is  equally 
true that if  it  were not  for 
them,  plant 
life and  animal  life  would  be  absolutely 
impossible on  the face of the earth.

condition  of  nature, 

the  same  material 

RIFLE.

6%  “ 

Kegs,  25  lbs.  each,  Fg,  FFg and  F F F g ........
Half Kegs,  12%  lbs. each  Fg,  FFg and  FFFg 
Quar.  “ 
1  lb.  Cans  (25 in  case).............................
“  
............................................
% i b .   “  
CHOKE  BORE.

“  “ 

“ 

“

Kegs.  25 lbs.  each,  Nos.  5 and  7 
Half Kegs,  12% lbs.  “ 
Quar.  “ 
“ 
1  lb.  Cans  (25 in  case)..................

6%  “ 

“
“

EAGLE  DUCK.

Kegs,  25 I d s.  each.  Nos.  1,  2,  3  and 4..........
Half Kegs,  12%   lbs. each. Nos.  1,  2. 3 and 4 . . .  
Quar.  Kegs,  6 %  “ 
“  1, 2,   3 and  4 ...
1 Ib. Cans  (25  in case)...........................................

“ 

Always  specify  “Du  P ont”  and 
you w ill get the best powder made

then

OUPOKT

« ß *   N,7

W

f A O H R o ^

Even  before the  scientists  made  this 
discovery,  the  farmer  had  made the  dis­
covery  practically  on  his  farm.  You 
have known  that you  could,  in  some,  to 
you  inexplicable,  way, rejuvenate an old, 
worn-out  soil  by cultivating clover  upon 
it,  or  by  cultivating  beans.  That  has 
been  the practice of  farmers  for  years.
It has  been  found  that in  some  way the 
cultivation  of clover,  instead of exhaust­
ing your soil  as the  cultivation  of  some 
plants does,  really  increases  the  fertility 
of  the  soil,  You  cultivate  your  clover 
for one season,  then  the next  season  you 
plow the roots into  your  soil,  and  you 
find  the  field  will  produce a  better  crop 
than  before.  The result is brought about 
through  the agency of  these  organisms. 
The clover belongs to the family of peas, 
and clover is one of the  plants  that  this . 
particular species of  bacteria  that  I  am 
speaking of can  attack.  The  bacteria  in 
the soil get  into 
in

these  roots,  grow 

From Out of Town.

Calls  have  been 

received  at  T h e  
T r a d e s m a n  office during  the  p a s t  week 
rom  the  following  gentlemen 
in  trade. 

Cameron  Lumber Co.,  Torch Lake.
L.  J.  Law.  Cadillac.
H.  M. Patrick,  Reed  City.
J.  Cohen,  White Cloud.
L.  E.  Swan,  White Cloud.
L.  A.  Scoville, Clarksville.
H.  C.  Auer, Cadillac.
J.  W.  Reuter,  McCords.
Frank  Inglis.  Mt.  Clemens.
J.  W.  Milliken,  Traverse City.
John  W.  Perkins.  Crystal  Valley.
Geo.  D.  Van  Vranken,  Cadillac.
W.  R.  Me  Murray,  Ada.
A.  Ekstine,  Mapleton.

, ,  
l §
I  &© •

Hey man  &  Company.

Manufacturers  of

HERCULES  POWDER

PAMPHLET.

0 8   an d   0 0  C an al  St.,

G R A N D   R A P ID S .  E C 3E 9T T O 'O 'X j 323s v 

Of  Every  Description.

First-Glass  Work  Only.

WRITE FOR  PRICES.

2   i   >

Stomp before ft blast.  I Fragments after a blast

STRONGEST  and  SAFEST EXPLOSIVI
____   POWDER, FUSE, CAPS.
’  E l e c t r i c   M i n i n g   G o o d s ,

K n o w n   t o   t l i e   A r t s .

AND  ALL to o ls FOB 8TTJMP “BLASTING,

HERCULES  POW DER  COM PANY,

FOB  8ALB  BY  THB

40 Prospect  S treet,  ( leyeland,  Ohio. 

J . W. WILLARD, M anager.

LSHEIMER & 
Dry  Goods, Carpets and Gloaks

W H O L E S A L E

W e  Make a Specialty of  Blankets, Quilts and  Live 

Geese  Feathers.

M a c k in a w   S h irts  a n d   L u m b e r m e n ’s  S o c k s  

OVERALLS  OF  OUR  OWN  MANUFACTURE.

Yfligi, RemolslBiBr & Go..48> fPr-agf g s g s r.st-
Spring  Company,

IM PORTERS  A N D   W H O LESALE  D E A LE R S  IN

R ib b o n s, 

D ress  G oods,  S h a w ls ,  C loak s, 
N o tio n s, 
H o siery , 
G lo v es,  U n d e r w e a r ,  W o o le n s , 
F la n n e ls,  B la n k e ts,  G in g h a m s,
P r in ts a n d   D o m estic  C ottons.

W e  invite the  attention  of the  trade  to  our complete  and  well 

assorted  stock  at  lowest  market  prices.

Spring &  Company.
N e w   P r in t s

Received, in all the Best  Well Known Brands.

Also Pine Line of Robes

OUTINGS,  WIDE  BLUES,  FANCY  SHIRTINGS,  DRESS 
GINGHAMS,  SATINES.

D r e s s   G oods

IN  CHEVRONS,  WHIPCORDS,  BEDFORD  CORDS. 
STORM  SERGE  EFFECTS.

THB G S*. AT 8TTTMP AND BOCK
A N N I H I L A T O R .

.

Agents  for

Western  Michigan,

WHITE  FOB  PRICES

You  can  take  your  choice

Best  Flat Opening  Blank Books

O F  TW O  O F  T H E

In  th e  M arket.  C ost no m ore th an  th e  O ld S ty le B o o b s,  W rite for p rices.

GRAND  RAPIDS  BOOK  BINDING  CO.,

2 9 -3 1   C an al  St., 

G rand  R a p id s,  M ich.

Grader  Chests. 

Glass  Covers  tor  Biscuits.

' T ’HESE  chests  will 
soon 
A  pay for themselves  in  the 
[ breakage they avoid.  Price $4.

handsomest  ever  offered 
to  the 
trade.  They  are  made  to  fit  any 
of  our  boxes  and can  be  changed  from 
one  box  to  another in  a moment  They 
will  save  enough  good®  from  flies,  dirt  and  prying  fingers in a short  time to pay 
for themselves.  Try them and be convinced.  Price,  50 cents each.

B UR new glass covers  are by  far the 

N E W   N O V E L T IE S .

We call the attention of the trade to the following new novelties:

CINNAMON  BAR. 

ORANGE  BAR.

CREAM  CRISP. 

MOSS  HONEY  JUMBLES.
NEWTON,  a rich  finger with  fig  filling.  This  is  bound  to  be  one  of 

the best selling cakes we ever made.

Yarns, Blankets, Comforts, Underwear.  Overshirts,

Pants and Overalls.

Correspondence  receives  our  Personal  Attention*

P .   S T B K B T B B   < £   S O J V .

THE  NEW  YORK  BISCUIT  CO.,
GRAND  RAPIDS.

S. A. Sears. Mgr. 

If 

You D o  N o t  H a n d le  H o lid a y   G oods,

W H Y   DON*T  Y O U ?

W h a t W e  C an Do.

T i m e ,   m o n e y   and  freight 

th e  p u r c h a se   o f  H o lid a y   a n d  
sta p le   w a r e s   in  th e  lin e s  o f  C ro ck ery ,  C hin a,  T o y s,  G lass  a n d  
F a n c y   G oods

in 

Our*  Unrivaled  Assortment  o f 

m e r c h a n d ise   it  is  p o ssib le   for  y o u   to 
B e  p rep a red   to  ta k e   a d v a n ta g e   of 
lor  C h ristm a s  N o v e ltie s

th e  m o   t  p ro fita b le 

lin e s  o f 
in . 
th e  d e m a n d   su re  to  c o m e  

in v e st  y o u r   m o n e y  

MA  Complete  Assortment  o f  H o lid a y   g o o d s,  th u s  a llo w in g   y o u  

to  c h o o se,  to  e x a m in e ,  to  d ecid e  an d   to  m a k e   y o u r   se le c tio n s  
from   v a rio u s  lin e s  at  o n ce.

(If  you  will  drop  us  a  postal)  our  catalogues  showing  our  extraordinary  assortments  of 
Decorated  Crockery,  Fancy  China,  Glassware,  Lamp  Goods,  Bazaar  Goods,  Hardware 
Sundries,  Children’s  Toys,  Dolls,  Plush  Goods,  Picture Books,  Games,  etc.,  etc.

A d m it  th a t  o u r  p rices  a re  r ig h t  O ur  p u r c h a se s  a re  for  spot 
in  a ll  p arts  o f  th e  w o r ld . 

from   m a n u fa c tu r e r s 

cash  d irect 
W e   p a y   n o   m id d le  p rofits. 

B u y   from   first  h a n d s.

W ith   o u r  se le c tio n s  a n d   th e  v a r iety   p resen ted  

Y o u   w ill  r e c o g ­
n ize  th e  m o st  p o p u la r,  e v e r y d a y ,  u sefu l  a n d   b r illia n t  lin e  o f 
C h ristm a s  g o o d s  e v e r   p resen ted   to  th e  trad e.

Net  Cash  Jan.  1,  1893. 

2  per  cent.  lO  days  from  Nov•

1,  1892. 
No  discount  after  Dec.  lO,  1892.

1  per  cent.  lO  days  from  Dec.  1,  1892•

If  inconvenient to  call  in  person,  early in the  season,  write  us,  as one of  our  agents may 
If  our  agent  has  passed,  write  us,  and 

be in your  neighborhood  and  able to call  upon you. 
we will  make some  arrangement to see you  in  time for an  early order.

H. LEO N A RD  & SONS,

134  to  14Q  F u lto n   St.,  G ra n d   R a p id s.

