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VOL.  11.

GRAND  R A PID S,  OCTOBER  25,  1893.

NO.  527

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GRAND  R A PID S,  W ED N ESDA Y ,  OCTOBER  25,  1893. 

NO.  527

A  COUNTRY  PASTORATE.

Thirty years  ago  Bray’s Corner was  a 
pretty,  quiet,  old-fashioned  village,  nes­
tled  among lofty  hills.  A  store,  which 
was  also the post-office,  two  churches,  a 
small  hotel,  and  a  school-house made up 
the sum  total of  the public  buildings.

The people  “ lived and  moved and had 
their  being”  year 
in  and  year  out,  in 
much the same manner  as  their  fathers 
and grandfathers  before them.  The same 
doctor cared  for  their physical needs, the 
same minister  for their spiritual welfare, 
until old  age  removed  him  from active 
service, or death ended  his mortal career.
So  many  quaint  stories  come  to  my 
memory about  these  people,  that  1  am 
tempted  to  write 
them  out,  with  som e! 
changes of name.

Even this slight  precaution may  be un­
necessary,  so  many of  the  originals  are 
now dead  and  forgotten.  Bray’s  Corner 
itself  is changed beyond  recognition.  A 
nourishing academy is now the pride and 
glory of  its  people;  a  railroad station is 
within  ten  minutes  ride  of  the village 
stores (there are now three), and the town 
boasts  a  real,  live  representative to the 
Legislature,  Hon.  John  Harlowe,  who 
drives a span  of  horses,  spends his  win­
ters in Boston,  and  has periodical and  in­
variably  futile  political  aspirations  in 
the direction of  the governorship,  which 
make him  the  wonder  and  pride of  his 
less ambitious  fellow townsmen.

thirty 
But it is  of  Bray’s  Corner  of 
years ago that  I  wish  to  write. 
John 
Harlowe  was  then  a  struggling  young 
lawyer,  “courtin’  Deacon  Bolton’s  dar­
ter,”—to use the vernacular of that time.
Deacon  Bolton was leading man  in  the 
orthodox  church,  and  it was  whispered 
with  bated  breath 
that  Harlowe  was  a 
skeptic;  hence,  the  course  of  true  love 
ran  somewhat  roughly  for  a  time,  but 
Harlowe prospered,  and  Deacon  Bolton, 
the  name  of  being  “rather 
who  had 
close,”  probably  learned 
to  appreciate 
talent  and  ambition,  backed  by a well- 
filled  pocketbook,  and  withdrew  his  ob­
jections.

Deacon  Spicer,  venturing  to  remon­
strate  with  Deacon  Bolton,  quoted  the 
passage  about  being  “ unequally  yoked 
with an  unbeliever,” and  was  told  that 
“ Paul,  being  a  single man,  wasn’t good 
authority on  such  pints!”  which daring, 
not  to  say  heterodox,  statement was al­
lowed to escape criticism, being lost sight 
of in the  discussion  it  precipitated as  to 
whether Paul  was  married  or  single,  al­
ways  a  favorite  topic  for lengthy  and 
heated  argument  between  the  two dea­
cons.

Thirty years  ago  a  “ donation  party” 
was a favorite method  of  ekeing out the 
minister’s salary.  Besides  this  form  of 
concerted effort, individual contributions 
of the products  of  the  farm  were in  or­
der,  and  a  favored  substitute  for the 
sorely needed cash.

instance. 
It  was 
I  recall  one  such 
warm,  humid  weather 
in  early  spring; 
many of the  farmers  had  killed calves, 
and each  was  moved,  by  mixed  motives,

probably,  to send a piece  of  meat to  the 
minister.

He,  poor man,  was  not  fond  of  veal, 
and  his family  was  small.  To  refuse it 
would give offense;  to give  it away,  hav­
ing accepted  it,  would  be  considered an 
unpardonable 
insult,  even  supposing 
that there was a family  in the parish  not 
already  provided  with  that  very perish­
able  article  of  diet.  At  last,  in  sheer 
desperation,  the pastor dug  a  deep  hole 
in  his  garden  and  buried 
the  surplus 
veal  after  nightfall.  A  root  of  giant 
rhubarb,  planted  over  the  grave  of  so 
much  wasteful  and  ill-directed  benevo­
lence  was, in process of time, the wonder 
and  admiration of  the parish,  who  little 
recked the  source  of 
its  strength  and 
luxuriance.

The donation  visit  was  often  a source 
of  disappointment  and  vexation  rather 
thau a benefit.

It  was the custom  to  set  a  long table 
with  the best of the cooked food donated, 
and  a  merry feast  followed. 
It  would 
have been  a  blessing  to 
the  perplexed 
housekeeper if  the demand for food  had 
equaled  the  supply.

The loaves of bread  and biscuits—sam­
ples of the skill, or lack thereof, of every 
woman  in  the  parish—the  pies  of  all 
kinds  and  sizes  in  a  family  where  pies 
were regarded with small favor, and  then 
the  doughnuts!  At  one  time  the  good 
pastor,  who  was  not without  a dry sense 
of humor,  measured  them  in  a  bushel 
basket.  They  nearly filled it!

In  a  city  this  abundance  might have 
made glad  many  a  hungry  family,  but 
twenty miles from  any city,  in  a  smali 
village  where no  one lacked food,  it was 
appalling.  This  unwise  and  wasteful 
profusion of  food giving was  also the  in­
direct cause of  a  great  discount  on the 
minister’s  “ salary,”  a  word  almost  too 
dignified to be applied  to the pittance of 
8400 a year.

If farmer Uacket  sent  the  minister  a 
piece of  fresh  pork  or  veal  at  “killin’ 
time,”  he  naturally  mentioned the fact 
when  called upon  for  money,  and  “cal- 
kerlated  he’d ’bout done his share—times 
was hard  and money awful  tight.”

Mrs.  Simmons  “ thought  the minister’s 
wife couldn’t be a very good  contriver,  if 
they got short of money, as much as they 
had give ’em !”

Deacon  Stillman,  who  was,  like Bar­
kis,  “ a good man,  but a little near,”  was 
occasionally overcome by  a  generous im­
pulse.

One day he  met  the  minister going to 
visit  a  distant parishioner,  and  driving 
what the deacon considered  a  very  poor 
horse.

“ Parson,”  said  he,  “ why  don’t  you 

have a better horse?”

“ Because  I  can’t  afford  it,”  said  the 

minister.

“Sho!  you  don’t  say  so!”  exclaimed 
the deacon.  “ Wall,  I’m  a leetie behind 
in  my  subscription,”  and  he  took  out  a 
well-filled  pocket-book  and  handed  the 
minister—fifty cents!

*

*

*

It was  the  custom 

those  days  to

*

*
in 

preach  funeral sermons,  and  no  person 
of  any  social  importance  would  have 
been considered  to  be  properly  and  re­
spectfully  buried unless one of those long 
eulogies was  pronounced  over  “ the  re­
mains.”

An old  lady,  a member  of  the  Baptist 
the  orthodox 
church,  but very  fond  of 
minister,  sent for him  frequently during 
a  long and  tedious illness,  and requested 
him  to preach  her funeral  sermon “ when 
she  was gone,” to  use the pathetic phrase 
so often  on the  lips  of  the aged,—so sel­
dom  used  by the  young.  The  minister 
promised  to do so.

It was winter when he  was called upon 
to fulfill  that promise.  Through a fierce 
snow storm he drove  three  miles  and  a 
half to an outlying settlement,  where the 
service was held.  After all  was over the 
woman’s daughter,  the wife of  a well-to- 
do farmer,  called  the  preacher aside and 
said,  “Mother thought  a  powerful sight 
of  you,  Mr.  Cunningham,  and  she 
left 
you five  dollars  in  her  will.  Now.  we 
are  poor  folks,  and  money  comes hard to 
us,—wouldn’t you  just as soon  take it in 
butter ?”

“ You had better  keep the legacy,  Mrs. 
York,”  said  the  minister,  quietly,  “ and 
never mind about the  butter.”

It is  perhaps needless  to  add that she 

took  him  at  his  word.

*

*

*

*

*

When a good  housewife of  Bray’s Cor­
ner wanted  to  say  the most severe thing 
less  neat  and 
thing  possible  about  a 
thrifty neighbor she  was  sure 
to  pro­
nounce  her  “ ’most  as  shif’iess  as  the 
Skerritts.”

The Skerrits  lived  on  a  rocky bit  of 
pasture land,  about  two  miles  north  of 
the village.  Their  house  was  a  rough 
board  shanty of  one  room,  with  hardly 
any furniture,  or even  utensils  to  cook 
with.

There was a story extant,  that  in a do­
mestic  crisis  at  Skerritt’s,  when  the 
mother was  lying very ill, a kind-hearted 
woman  from  the  village  went  up  to  see 
what she could do for the  family.  Wish­
ing  to  make  some  gruel,  and being un­
able to find anything to  cook  it  in  that 
did not leak,  she  consulted  the  invalid, 
who said  she  “guessed  p’raps  pa  had 
took  the skillet to feed the dog in,” which 
proved  to be  the case.  Later,  wishing to 
wash  a  few  small  articles,  and finding 
not so much as a  tin  hand-basin,  she was 
constrained  to  apply again  to 
the  sick 
woman,  who  said,  with  some  surprise, 
“Why,  didn’t ye find the skillet?”

The  doctor’s  wife  rode  over  to 

the 
Skerritts  with  him,  one  day,  and,  idly 
watching  him  move  about  the room,  no­
ticed,  with  some  surprise,  that  he  kept 
his hat on.  When  be came out, she said, 
reprovingly,  “ Why,  Edward,  I  shouldn’t 
think you  would  wear  your  hat  in  the 
house.  You ought  to  be  just  as  cour­
teous to a poor person as to  a  rich one.”
“ My  dear,”  said  the  doctor,  gravely, 
but with  a  roguish  gleam  in  his  dark 
eyes,  “I  shouldn’t  dare  to  put  my  hat 
down  anywhere at  Skerritt’s  if  I  pro­
posed to wear it  again.”

3

T H E   MICHIGAJSr  TRADESM AN.

It was  a  mystery  to  every  one  how 
these people lived.  Old Skerritt and  his 
two sons occasionally did  a  day’s  work 
for some farmer,  but  oftener went  gun­
ning or  fishing.  Report  said  that  they 
occasionally visited  a hen  roost or  potato 
patch  to which  they  had  no  legal claim, 
but  this statement  lacked  positive proof. 
They  were  poor, even  for  a  poor neigh­
borhood,—a mere  nest  of 
three or four 
houses a  grade  better  than  their  own; 
but  they  always 
looked  well-fed  and 
bealtby.

Some effort  was  made  by  the  kindly 
village people to civilize,  not to say Chris­
tianize  them,  but  with  indifferent  suc­
cess.  They  seemed  to  prefer to  remain 
in  a  state of depravity.

On one of  the pastor’s periodical visits, 
“old man  Skerritt’’  informed  him 
that 
“Jim  wanted  ter  git  married,  and could 
he  (the pastor)  hitch ’em  if  they’d come 
down ter the village?”

“ But,”  said  the  perplexed clergyman, 
“ how can  your  son  support a  wife?  He 
does  no  work,  and  has  no  home  nor 
money.”

“Parson,”  said  the  old  man,  (slowly 
shiftiug an  enormous quid  of  tobacco to 
a part of  his mouth  where  it  would  be 
less of  an  impediment 
to  his  speech), 
“Parson,  when  I  got  married  twenty 
years  back.  I  hadn’t  a home,  or a cent in 
my  pocket,  and  (with  a gesture  that  in­
cluded  the barren  quarter-acre  of  land, 
the  rough  board  shanty,  untidy  wife, 
ragged  children,  and  mangy  dog)  see 
where I  am now!,,

It  was ludicrous,  and  it  was  pathetic, 
but  it  was  also  that “ touch of  nature that | 
makes  the  whole world  kin.”  The  par­
son  succumbed  without  another  word,  1 
and  when  the 
time  came,  he  married 
“ Jim ” to the girl  of  his  choice,  and  be­
stowed  upon  him  some  excellent  advice, ] 
with a  little present  from  his own  scanti- j 
ly-lined  pocket-book  to  give  him  a start  | 
upon  what  looked,  at the  brightest,  to be j 
a  very dubious  matrimonial experiment! j 

*

*

*

*

*

Uncle  Israel  Deland  was a  neighbor of 
the  Skerritts,  but  in  rather  more  pros-! 
perous  circumstances,  for  his house was j 
lathed  and  plastered,  though  guiltless of j 
paint  and  paper,  and  he  kept  a  poor  old j 
horse  and  a  cow.  Uncle  Deland  lived j 
alone;  whether  he  was  a  bachelor  or j 
widower,  1  never knew,  but,  at  any  rate,  j 
he made his  own  butter,  which  he  ex-1 
changed  for groceries at the village store,  j 
It  looked  well,  but  he  had a  reputation 
for  being  “not  very  neat,”  and  it  was 
called  “ Uncle  Deland's  butter” and  sold 
for a few  cents per  pound  less,  to  unim-  ' 
aginative  people,  for  whom  butter  was 
butter,  and  its  antecedents  not  a matter 
for curious  inquiry!

Another  family  in  this  neighborhood  ; 
were the Slocums—father,  daughter and  | 
sou.  1  suppose  there  had  been  a  Mrs.  i 
Slocum  at  some  period  of  the family  h is-, 
tory,  but  1  never knew her.  The Slocums 
were considered  a trifle  below  par  men­
tally,  but  were sober, respectable  people, 
setting  a  good  example  to  their  irreli-;
gious neighbors by  their  regular  attend­
ance at  church.

Uncle Jerry  was always  in  his  place,  j 
and  always  paid  the  preacher the  more 
than  doubtful  compliment  of  sleeping 
soundly  (and  loudly)  during  the  entire i 
service.
The minister ventured  to  remonstrate [ 
with  him about  this habit  on  one  occa- j 
sion.
  hear j 

“
I
ye jest as  well  with  my eyes shet!”

"Parson.” said  Uncle  Jerry. 

Erastus Slocum,  a long, lank, ungainly 
youth,  was chiefly  noted for a somewhat 
pronounced  taste  in  dress,  and  a  great 
fondness for  “speakin’  in  meetin.”  As 
his early education had been very greatly 
neglected,  and  he  had,  moreover,  a high- 
pitched  nasal  tone,  his remarks  were not 
especially  edifying.

He had  a very  peculiar habit of  allud­
ing every  few  seconds  to  his  “dear pas­
tor,” which  afforded  some  enjoyment  to 
the youug people.

I  grieve to say  that  it  was  a  favorite 
amusement of theirs  to count the number 
of  times  he  used  the expression in  the 
course of his  remarks.  Some  one  once 
ran the score  up  to  forty-one,  but  it  was 
always  doubted 
true 
count!

if  this  were  the 

That  these  allusions  to  “ my  dear pas­
tor”  were  invariably  of  a most compli­
mentary  nature was  no  special  comfort 
to the unhappy  victim  of so much  public 
adulation,  who  always  felt  a cold chill 
run down his spinal  column,  when,  at an 
otherwise enjoyable  evening  service,  he 
would  catch  a  glimpse  of  Erastus’  tall 
figure  looming  up  in  some  corner,  and 
realized  that  his  torture  was  about  to 
begin.*
Miss  Legro,  a tall,  thin  woman,  hope­
lessly insane,  but  perfectly  harmless,  is 
among my  very  earliest  recollections of 
Bray’s  Corner.

*

*

*

*

She  always  seemed  fond  of  me,  and 
would  sometimes  stoop  and  kiss  me 
when  we met,  to  my  secret discomfiture, 
but  I  felt  a little afraid of  her and dared 
not  show  my  feeling.

The  town  took  care  of  her,  but  she 
was allowed perfect  liberty.  She  would 
sometimes  walk  into  the  house  and  up 
stairs  to  the  pastor’s  study,  where  she 
would  sit an  hour or  two,  not  speaking a 
word.  Again,  she  would  talk  incessant­
ly,  telling her  troubles,  real or  imagin­
ary,  in  a dreary monotone, inexpresssibly 
wearisome to the listener.

There  was  one  person  against  whom 
she  was  extremely  bitter—whether  he 
had  ever  wronged  her  in  any  way  1 do 
not  know, but certain  it is that  after one 
of  her  “silent spells,”  lasting sometimes 
for  weeks,  she  would  invariably  break 
out  into  invective  against  him.

Poor soul!  She  was  the  terror of  my 
youth,  but  in  my  m aturer years I  have 
for  her only  sincerest  pity. 
It  was very 
singular  that  she  never  mentioned  in 
any  way  the  lover  whose  sudden  and 
violent  death  deprived  her  of  reason. 
All  memory of  him  seemed  blotted  out 
forever—nay.  shall  1  not  rather  say.  for 
life?  For may  it  not  be  that with death 
came the  light of  reason,  and the  love of 
her youth?  God  grant  it.
*

*

*

*

*

The  last  character  whom  I  shall  men­
tion  in  these brief  and  imperfect annals 
was  “Capt'n” Eliakiui Thompson.  Capt’n
Thompson  had been  in  his  early days a 
rough,  violent-tempered man,  and fright­
fully  profane,  but  when  be  gave  up the 
sea he settled  down  and  became  a good 
citizen  aud  a  pious.  God-fearing  man. 
Early  habits  were,  however,  too  strong 
for him at times,  and  occasionally,  good 
church  member though  he was,  he would 
become  violently  excited  and  swear like 
a  pirate,  to his after remorse  and  shame.
He  had a voice  like  a  roaring tempest, 
a  weather-beaten  face,  and a rough  man­
ner  rather terrifying to me;  but his  heart 
was as good  as  gold,  and  in the  pockets 
of  his  great  coat he  was sure  to have a

Chocolate  Cooler  C o .,

MANUFACTURERS  OF

U

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ffiaBL 

,  O
S f l

AND  MANUFACTURERS  AGENT FOR

Koch Adjustable Brack." 

ets for Shelving•

This combination  renders  the  furniture of  a  store 
portable—not fixtures,  to  be  retained  by  the  landlord 
and  utilized  by  the next  tenant.  This  arrangement 
enables  the  merchant  to  move  his  store  furniture 
more quickly  and easily than  he  can  move his stock, 
thus enabling  him  to resume  business  in  a new loca­
tion  without  loss of  valuable time.  Samples of each 
line  on  exhibition  at  office,  315  MICHIGAN 
TRUST  CO.  BUILDING.  If you cannot visit office, 
send  for catalogue.

Increased  Trade

: \
  And  greater  profit  is  what  most  mer- 
-£^■1  chants  desire,  and  you will  note  that 
those who  labor  particularly to  please 
their customers  by keeping  a  neat, at-
tractive store  filled  with  choice goods—
. not bargain  counter  stock—are  able to
secure tlie best patronage.  From its in-

WWbcel,tion the NEW YORK  CONDENSED 

s.!

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f f i p - M I L K   COMPANY  ha9  year  by  year 
p , 
increased  its  output  of  the  celebrated 
—L ‘l —/  Gail Borden Bagle Brand 
Condensed Milk, and this fact
has necessitated  the  constant increase of
j facilities, the  enlargement  of  old  plants  and  the  building  of 
| new  ones.  As  a  food  for  infants  the  Gail  Borden  Eagle 
| Brand Condensed Milk has no equal, and  parents  everywhere 
are rapidly proving  the truth  of  the  statement, and  knowing 
i that  its  quality  is  carefully  maintained,  insist  upon  having 
¡this  brand.  This  accounts  for  the  fact 
that the leading merchants give preference 
to the ‘‘Gail  Borden  Eagle Brand.”

'• J-‘tefc¿Yc»KCt 

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PREPARED  BY  THE

flew  York  Condensed  fllilk  Go,

IT  HAS  NO  EQUAL.

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few cheap toys,  or a supply of  candy for 
boys  and  girls  of  his  acquaintance. 
“Monstrous”  was a  favorite  adjective of 
his,  and did service upon  all  occasions, 
suitable or otherwise,  in  proof of  which 
1 may  mention  his saying to my  father, 
“Parson,  she sartinly is monstrous little!”
Capt’n Thompson’s death  was  in  har­
mony with  his  life.  He  had  had heart 
disease  for  years.  One  stormy  night, 
when  the  wind  was blowing a gale and 
the  snow  and  sleet  rattled  against  the 
windows,  he  waked  his  good  wife sud­
denly:  “ Sally!”  he  gasped,  “I see—the 
—harbor lights!”  and  he closed his eyes 
upon this world  to  open  them  In  “ the 
light that never  was on  land or sea.” 

He l e n   A.  Mobton.

REPRESENTATIVE  RETAILERS.

F .  J .  W u rzb u rg , 

tb e   M onroe  S tre e t 

D ruggist.

longer 

Frank J.  W urzburg  was  born in  West­
phalia, Prussia,  the  home  of  the  justly 
celebrated W estphalia  hams,  on  the Cth 
day of April,  in  the  year  of  grace  1845. 
His  father,  Casper  Wurzburg,  was  a 
tailor  in  that  ancient  town,  but,  in tbe 
year of Frank’s birth,  he turned his back 
on  the country  of  his  nativity  and  set 
towards  the  land  of  promise 
his  face 
across 
the  sea,  America.  The  voyage 
across the ocean  was not the  brief pleas­
ure  trip  of  five  or  six  days  it  is  now. 
Then it took  all  the way  from  thirty  to 
ninety  days,  and  even 
if  the 
weather  was  unpropitious.  Strong,  in­
deed,  must  have  been  the  inducements 
America held out  to  them  which would 
induce  men  to  expose  themselves  and 
their families to  the dread  uncertainties 
and dangers,  to say nothing of its discom­
forts,  of an ocean voyage of 3,000 miles in 
those  days. 
It was  the  hope  of  better­
ing his worldly  condition,  and giving his 
children better opportunities for advance­
ment than could  be  obtained in  the Old 
World, that determined  the  elder Wurz­
burg to  sunder  the ties of family and of 
friendship  and  set  sail  for the far  dis­
tant  West.  Landing  in  New  York,  he 
soon  found employment at  his trade,  but 
remained there only  two years,  when  be 
again started westward.  Detroit was his 
first  stopping  place,  and  there  he  re­
mained six years. 
In  the  spring of  1853 
he came to  Grand  Rapids,  where  he re­
sided  until  his  death  in January,  1863. 
Frank attended school  in  this city until 
1858,  when  he  went  to  work  in  a  dry 
goods store.  He  received  no pay what­
ever for nine  months.  Then  for  about 
three  months  his  pay  was  $2  a month. 
Satisfied  with  one  year’s  experience of 
dry goods,  he quit the business and  went 
back to school for some months.  In 1860, 
being then 15 years  of  age,  he  went  to 
work  in  the  drug  store 
located  at  62 
Monroe street, at that  time owned  by  L. 
D.  Putnam.  Mr.  Putnam  had but a short 
time  previously  succeeded  the  firm  of 
Shepard & Putnam, the pioneer druggists 
of  Grand Rapids.  Dr.  Charles Shepard, 
the senior partner of the firm, was one of 
the pioneer physicians of  Western Michi­
gan and one of  the  most  widely-known 
medical  men  in  the State. 
In 1866 Mr. 
Putnam  built 
the  block  at  58  Monroe 
street  (where the business is still located) 
which is still owned by him.  He contin­
business 
ued 
until 
took  Mr. 
Wurzburg  into  partnership  with  him 
and the firm  became known as L.  D.  Put­
nam  &  Co.  This  was  the  style  of  the 
firm until 1887,  when  failing health and

1874  when 

owner  of 

sole 

the 

he 

advancing  age  impelled  Mr.  Putnam to 
retire  and  Mr.  Wurzburg  became  sole 
proprietor.  The  establishment  has  al­
ways enjoyed more or less jobbing trade, 
especially in the city,  but the  main busi­
ness is retail  drugs,  making  a specialty 
of paints and oils.

The business of  which  Mr.  Wurzburg 
is the head and  front has  had  a continu­
ous  existence  of  forty-six  years,  being 
first  established  in the building at pres­
ent  occupied  by  Palmer,  Meech  & Co., 
across the street  from  the  present  loca­
tion.  Mr.  Wurzburg’s  connection  dates 
back thirty-three years,  an  average life­
time.  So far as can  be ascertained Wm. 
S.  Gunn is the only  man  still actively en­
gaged in  business on  Monroe street who 
was in business on  that street so long ago 
as 1860.  Of  other well-known  business 
men in the city,  Henry  Spring was clerk­
ing in a dry goods store, as was Ed. Avery. 
J.  C.  Herkner was  an  apprentice  at the 
jewelry  business.  Chas.  E.  Belknap, who 
has been Mayor of the city  and has twice 
represented this district in Congress, was 
working in his father’s blacksmith  shop. 
Few  of  the  men  who  are to-day known 
as men of wealth  and  prominence  were 
in business thirty-three years ago.  Many 
fortunes have been made and lost in that 
time;  many  men  have  risen  to  promi­
nence,  while many  have been lost in  the 
hnrrying tide of  humanity; others,  worn 
out with  the  hard struggle of  life,  have 
put off the burden  and  laid  down to  wel­
come rest.

Mr.  Wurzburg,  while  but  48  years of 
age,  is  the  oldest,  and  one  of  the  best 
known,  druggists  in  the  city.  He  has 
the  respect  and  confidence  of  all  who 
know him and justly  bears  the  reputa­
tion of being one of  the  most proficient, 
as  he  is  one  of  the  most  careful  and 
painstaking,  pharmacists 
the  city. 
His  success  in  his chosen profession is 
due to conscientious  attention  to  the de­
tails of his business,  and to upright and 
honorable  treatm ent of  the public.  He 
has  served  as  President  of 
the  Grand 
Rapids  Pharmaceutical  Society  and  also 
as President of the Michigan  State Phar­
maceutical  Association,  distinguishing 
himself  in  both positions.

in 

Mr.  W urzburg  was  m arried  Sept.  5, 
1867,  to  Miss  Roxana Meade,  by whom 
he  has  been  blessed  w ith  eight  children,
five  boys  and  three  girls,  all  of  whom 
are alive and a  credit  to themselves and 
an  honor to  their  parents.  The  family 
reside in a comfortable  home  at 26  Lake 
avenue,  where 
life  of  Mr. 
Wurzburg is as  pleasant  as  his  business 
career is satisfactory and  honorable.

the  home 

From   a Minnesota  Standpoint.

From the Minneapolis Commercial Bulletin.

How many of our readers  are  doing a 
credit  business  with  the  old-fashioned 
pass book?  How  many  are  there  who 
are doing a cast-iron cash trade?  Does it 
ever occur to  them  that  they  can  do a 
credit business and  still  do it  on a cash 
basis?  You  can  abolish  all  your  pass 
books and all book-keeping whatever and 
bring your  business  down  to  as near a 
cash system as it is  possible  to get it by 
simply introducing the  coupon  book sys- 
tom.  This system is making remarkable 
strides and is  fast  superceding  the pass 
book  among the  most  enterprising  mer­
chants. 
This  cannot  be  wondered  at 
when  we  consider  the  vast  amount  of 
hard  work  that is saved  by this  system, 
besides that  unknown  quantity  which  is 
annually  lost by forgotten charges.  Try 
the couDon book  system,  and  we  think 
you  will  be  more  than  pleased  with it, 
besides giving your customers something 
| more  desirable  than  the  old-fashioned 
I pass book.

i h e   m c m G A ] N   t b a b e b m a :n .

3

GOLD  IS  COMING!  PROSPERITY  IS  ON  THE  W AY!

AND  THE  OPPORTUNITY  TO  BUY

_____ ^

s i l v e r ]  

j

SO A P

\

las

At rock bottom price is now.  A  high  grade  Laundry- 
Soap made  especially for washing, cleansing  and  puri­
fying.  Now is the time to buy.  See  price  list.  Order 
from any wholesale grocer.

MANUFACTURED  BY

THE  THOMPSON  &  CHUTE  SOUP  GO.,  Toledo,  Ohio. 
V eg etab le  S co o p   F o rk s.

In shoveling  potatoes or other vegetables from  wagon  box  or  floor  with 
the forks as  they have been made,  either  the  load  on  the  fork  must  be 
forced up hill  sharply,  or  the  head  of  the  fork  lowered  as  the push con­
tinues. 
If the head of the fork  is  lowered  the  points  will  be  raised  and 
run into the potatoes.  The sharp edge of oval-tined forks  will  bruise  pota­
toes and beets,  and the ordinary points  will  stick  into them.

These difficulties are entirely  overcome  by  our  SCOOP  FORK. 

It  has 
IT  WILL  LOAD TO THE HEAD WITH­
It also  holds  its  load  and  hangs  easy  to 

round tiues  and flattened  points. 
OUT RAISING THE POINTS. 
work.

The superiority of  our SCOOP FORK over  the wire  scoop is in  its  much 
It  is  all made  from one  piece of steel 

greater  durability  and  handiness. 
and will last for years.

The  utility  of  this  fork  is not limited to vegetables. 

It will  be found 
excellent for handling coal,  lime,  sawdust,  fine  manure  and a great  variety 
of  uses.

W lO N R O f c

S T .

TH E  JMXCKŒGAJSr  TEADESM AH.
Plainwell—S.  H.  Link,  formerly  pro- I 
j prietor of the Menominee clothing works,  [ 
j at  Kalamazoo,  has  opened  a  clothing j 
store at  this  place.

Saginaw—The Thompson  Lumber  Co. 
was organized here  last week  with a cap-1 
It  is  composed of  T.  F.  1 
ital  of  $5,000. 
Thompson  and  his  sou. 
They  have I 
leased  a shingle mill  at  St.  Marks,  Fla., 
in  which  the  late  C.  II.  Plummer  was  in­
terested  and  will operate it.

Kingston—L.  E. Werner has purchased  j 
the drug stocks of  F.  E.  Dewey and J.  K. 
Thomas and  will  engage  in  the drug bus­
iness  in  this  place.

AMONG  THE  TRADE.

ABOUND THE  STATE.

Grant  Station—L.  E.  Mills succeeds 

Mills & Mills in  general trade.

Cold water—M.  E.  Olmstead  succeeds 

G.  A.  Hayes in  the meat  business.

Lansing—J.  U.  Park  succeeds  Aaron 

Aber in  the boot and shoe  business.

Scotts—Powers & Carbine succeed Jno. 

Powers in  the  hardware  business.

Alma—Hayt  &  Fiiet  succeed  L.  H. 

Hayt in  the book and notion  business.

Duplaiu—L.  I).  Wilson  has  purchased 

the grocery  business of B.  E.  Teeters.

Mauceloua—J.  W.  Morse  succeeds 

Herrick  & Co.  in the jewelry  business.

Jacksou—George K.  May & Co. succeed 
W.  T.  Roxburg & Bro.  in  the drug  busi­
ness.

Litchfield—J.  H.  Hiker  A  Son  have 
sold their meat  business to  A.  1).  Ander­
son.

Battle Creek—C.  M.  Hibbard  has sold 
his  hardware stock  to  Hamilton  &  Ma- 
card.

Elk  Rapids—The clothing stock of Cox 
& Hurley  has  been  seized  under attach­
ment.
„„„. 
ceeded  by  C.  J.  Engle  in  the harness  bus- I 
mess.

Three Rivers—W.  K.  Ritchie  is  suc-

. 

, 

Clare—James  F.  Tatman succeeds l'at- 
man  A Schilling in  the grocery  and  feed 
business.

Hudsou—A.  J.  Garrison  is  succeeded 
by Garrison A  Garrison  in  the  grocery 
business.

Ionia—Pickhaven & Peck succeed 1. A.
(Mrs.  Geo.  P.)  Pickhaven  in the  boot and 
shoe  business.

Reed City—Beaty  Bros.  & Schilaw suc­
ceed F.  D.  Lewis in  the  manufacture of 
wooden  bowls.

Hudson—I.  B.  Turner,  wagon-maker 
and  blacksmith,  has  removed  from Mun­
son  to this place.

Pontiac—E.  Farmer,  dealer  in  musical 
instruments,  has  removed  from  W alltd 
Lake to this  place.

North Adams—Benson  & Corbett,  boot 
and  shoe dealers,  have dissolved, Corbett 
&  Haskell  succeeding.

Alto—John  M.  Scott  has  sold  his gro­
cery  stock  to  Woolett  Bros.,  who  will 
continue  the  business.

Lake City—Wolf H. Keidan  has  moved 
his dry  goods  and  clothing  stock  from 
Meredith to this place.

Plain well—L.  E.  Ireland  has  sold  his 
interest in  the grocery  firm  of  Powers & 
Ireland  to  Frank  P.  Heath.  The  new 
firm  will  be  known as  Powers  & Heath.
Butternut—Conklin  A  Phillips  have 
opened  a drug store  at  this  place.  Mr.  ! 
Conklin  is the general  dealer at  Bloomer 
Center  and  Mr.  Phillips was  formerly en­
gaged  in  the drug  business  at  Middleton.
Holland—Van Zwaluwenberg  A  Mich- 
mershuizen  has opened a new  meat  mar­
ket on the  corner  of  Market  and  T hir­
teenth 
streets.  The  latter  gentleman 
was formerly engaged  in  the same busi­
ness  at Overisel.

.

Lansing—The  Lansing  Woodenware 
Co.,  which  embarked  in  the  wholesale 
woodenware business about eight months 
ago,  has sold  its  stock  and  business  to 
Robson  Bros.,  who will  handle it  in  con­
nection  with  their  wholesale  grocery. 
Charlotte — Charlotte 
thoroughly
I  vuarxoue — uuanoue 
tnc
, 
I alive to the injustice  of  allowin
itiner-
ant dealers to come  in  with  an  inferior 
j grade of  goods  and  compete  with local 
j  merchants.  The city  has  sued  the En- 
1 terprise Shoe Co.,  for $10  license for the 
j  first day  it kept  open  and  will  try  to col- 
j lect 810  for  each  successive  day’s  busi­
ness.

is 
is 
,,

.

.

.

.

.

 

.

Oakly—L.  K.  Clark  resides  in  living 
j rooms directly  in  the  rear  of  his  'drug 
store.  This  fact did  not  deter  burglars 
j  from  entering  the  store 
last  Tuesday 
! night,  boring the safe,  inserting  powder 
| and blowing  it open.  The  safe contained 
j thirteen cents,  and  this  booty  the thieves 
carried  away. 
It  also  contained  a quan- 
| tity of  postage  stamps  which  were  de­
stroyed  by  the explosion.

Big  Rapids—Mrs.  T.  D. Mulberry,  who 
| has conducted  the T.  D.  Mulberry  & Co.
I drug business since the death of herhus- 
i  band,  fourteen years  ago,  has  sold  the 
! stock  to N.  C.  Gibbs,  who  will  continue 
| the  business at  the  same  location.  Mr.
! Gibbs has been  connected  with  the drug 
! trade of  Big  Rapids several years, having 
! served  as  prescription  clerk  for  C.  H.
! Wagner and C. B.  Fuqua.

Allegan—The 

Galesburg—Schroder  &  Carson,  gen­
eral dealers,  have dissolved,  S.  J.  Carson 
continuing the  business.

Milan—Chas.  H.  McMullen  has  pur- j 
chased  the  bakery  and  restaurant  busi-! 
ness of  L.  J.  Hitchcock.

Kingston—P.  S.  McGregory A  Co.  gen- ! 
eral dealers,  have  dissolved,  A.  Durkee 1 
continuing the  business.

replevin  suit  brought 
against O.  R.  Johnson  by  Reid,  Murdock 
& Co., of Chicago,  came to  an  end  in  the 
Allegan  Circuit Court  last  week  by the 
judge instructing  the  jury  to  bring  in a 
verdict  for  the  defendant.  Mr.  Johnson 
purchased  the grocery  stock  of  R.  Rich­
ards—the  merchant  who  pretended  to 
do business  on  a  3-per-ceut  basis—just 
before the  latter  decamped  from  town, 
leaving his creditors  in  the  lurch.  The 
complainant  tried  to make it  appear  that I 
Johnson  knew of  Richards’  frauds,  if in-
*  deed he  was  not  a  party  to  them,  and
sought to secure judgment  for the value
j of goods  sold  Richards.  The  court  re-
Uelland  John  Nies.  formerly  engaged ; fused  to admit certain testimony to prove 
in  the hardware  business  at  Saugatuek,  j a  partnership  between  the  two,  offered 
will open a new hardware store here this j to show  collusion,  because  he  did  not 
w eet- 
j deem  it  pertinent to the issue.  The case

succeeds  j 
Louch  & Sou  in  the  blacksmith  and  agri- j 
cultural  implement  business.

Battle Creek—Lyman A Moulton, fancv ! . __,  ,  _
J  J 
,  .  . 

goods  dealers,  have dissolved.  Aunie  F . _ 
,,  
Moulton continuing the business. 

Clare—Andrew  MeCluekie 

__ ..   „ .  . 

’ 
uulc 

McBride—W.  A.  Carpenter  &  Co.  are ,  may go to the Supreme Court.

.  _

"" 

, 

. 

’ 

. 

, 

,

succeeded  by  F.  D.  Hyde  A  Co.  in  the 
dry  goods,  grocery  and  boot  and  shoe ! 
business. 

j  Douglas—H.  Fred  Bird  and  Truman
Lake City—D.  D. \\ alton now occupies j Day have formed a  copartnership  under 
the store vacated by Cornwell  Bros.  John  1 the  style  of  the  Douglas  Broom Co.  for 
H.  Seat use  has opened  a grocery  in  Wal-  the  purpose  of  embarking  iii the rnanu- 
ton’s old  stand. 

i facture of  broom

_____

m a n u f a c t u r in g   m a t t e r s .

PRODUCE  MARKET.

Apples—Carefully  selected  Greenings,  Spys 
and Baldwins command 13 per bbl., while Snows 
bring $3.50.  No. 2 stock is  held  at  $1.75@$2 per 
bbl.

Beans — Dry  stock 

is  coming  in  freely. 
Handlers  pay $! .40 for country cleaned and $1.50 
for country picked.

Butter—Hardly so strong as a week ago. owing 
to the large amount  of  butterine thrown on  the 
market.  Jobbers pay about 24c for choice dairy, 
holding at 26c.  Creamery commands  2S@30c. 

Cabbage—Home grown, $2@3 per 100.
Carrots—20c per bushel, 
cauliflower—$1 per doz.
Cranberries—Early Blacks from Cape Cod have 
put  in  an  appearance,  commanding $2  per bu. 
crate  or $5.5u per bbl.  The quality Is fine, being 
large in size  and richly colored.

Celery—Home  grown  commands  15c  per  doz. 
Eggs—The  market  is  about  the  same  as  a 
week ago.  Handlers  pay  18c, holding at 20c per 
doz.

Grapes—Concords and Wordens command 13® 
15c per 3 lb. basket.  Niagaras bring 16®18c, and 
Delawares 18®4)c.

Honey—White  clover  commands  14c  per  lb, 

dark buckwheat brings 12c.

Onions—Home grown command 55®60c per bu. 

Spanish are held at $1.25 per crate.

Potatoes—The market  Is  a  little stronger and 
higher than a week  ago, dealers paying  55c and 
holding at 60c.  The buying campaign has start­
ed in  with  activity,  and  is  likely  to  be  lively 
from now on.

Quinces—$1.25 per bu.
Squash—Hubbard, 2c per lb.
Sweet  Potatoes—Jerseys  command  $3  and 
Baltimores $2.50 per bbl.
Tomatoes—50c per bu.
Turnips—25c per bu.
It 
is  impossible 

that  an  ill-natured 
man can  have a public  spirit;  for  how 
should he  love  ten  thousand  men  who 
never loved  one?

FOR  SALE,  W ANTED,  ETC.

Advertisements  will  be  inserted  under  this 
head for two cents a word the first Insertion and 
one  cent a word  for each subsequent  insertion. 
No advertisements  taken for  less  than 25 cents 
Advance payment.

BUSINESS  CHANCES.

797

799

793

795

OOOD  OPENING  FOR  A  DRY  GOODS 
VA  Store for one wishing to change location or 
start new;  splendid  store, nicely fitted for rent 
Address P. O. box 69, Mason,  Mich. 
DIOR  SALE  OR  EXCHANGE—2,250 LB.  FIRE 
p.roof safe with burglar  proof  chest.  Will 
sell  cheap  for  cash  or  exchange for fire proof 
safe.  A.;E. Putnam, Milan, Mich. 
ANTED—TO  BUY  A  STOCK  OF  DRY 
goods.  Address  lock  box  254,  Lansing. 
Mich. 
\\TANTED-AN  EXPERIENCED  RETAIL 
T ’ .  grocery salesman used to city trade.  Must 
speak Holland or  German.  Address,  with  city 
references,  stating  amount  of  experience. No 
.92. care Michigan Tradesman. 
T^OR  SALE—THE  THEODORE  KEMINK 
-A  drug stock  and fixtures  on  West  Leonard 
street.  Paying  investment.  Will  sell  at  half 
real value.  For  particulars,  enquire  of  Henry 
Idema, Kent County Savings  Bank, Grand Rail 
ids. 
TXT AN TED—A  PARTNER, EITHER ACTIVE 
» T 
or silent, in  a paying retail shoe business 
on one of  the principal streets In Grand Rapids. 
Object, to  increase  capital  commensurate with 
demand of trade.  Address,  784,  care  Michigan 
Tradesman. 
D1UK  SALE—Drug stock  in  business  town of 
1.800 inhabitants in Eastern Michigan  trib­
utary  to  large  farming  trade;  lake  and  rail 
two  drug  stores  in  town:  rent. 
|rS°P?ryea£;  stock  will  inventory $2,500;  sties 
ft®*80.11  *or  selling, owner wish* s to
retire  from  business.  Address  No.  752,  .:are 
I Michigan Tradesman.
| \\TA N TE D -A   practical  druggist, with  some
capital, to take charge of a first-class drug
. 
lUnrt  Vn.lJf88  Cw Li.  Brundage,  opera  house 
I  block, Muskegon, Mich.______ 
USINKSS  HOISE  AND  STOCK  OF  GRO 
ceries for sale on  Union  street.  Will  sell 
I  Mich“18“1"'  AddrCSS  box  6ai*  Traverse  City,

756

?84

* 

^

1 

SITUATIONS  WANTED.

7^

W^ANTED  POSITION  AS  REGISTERED 
’ T 
, Pharmacist  by  man  with  sixteen  years’ 
experience.  References  furnished,  if  desired 
Address,  stating  salary, N o .  798, care M ic h ig a n  
T r a d e s m a n . 
YlfANTEI)—SITUATION  AS  REGISTERED 
* T 
pharmacist by a young man of good expe­
rience.  First class  reference,  address  No.  796 
care Michigan Tradesman. 
YYTANTED-A  POSITION  FOR  ANY  KIND 
,7  „„„ 0 ■j®mPh>ynient by  a  young man of twen- 
“ as  had  three  years’ experience in the 
retail grocery trade  and  four  years’ experience 
Jke  machinery  business.  Address  No. 794, 
care Michigan Tradesman. 
*11
„  wiudow  Dressing  and  Store  Decorat-
. 
SEND  FOR 
t I i a T Aon pvnth,lL. ft1-1 bl ication- 
TRIAL  cop y.  1201 Woman’s  Temple, Chicago.

jgg

794

Bay  City—The  sawmills  are  pegging 
along with  few exceptions and  piling  up 
lumber,  although  the  docks  are  far  too 
full  for the  healthy  condition  of 
trade. 
Manufacturers  are waiting for  lumber to 
move  more  freely,  and  there  is  an  im­
pression  that  while  lake  shipments  will 
be light  from  this out,  there  will soon  be 
a picking up in  the car trade.

Muskegon—Muskegon  lumbermen  are 
still  waiting,  but the outlook is certainly 
a trifle brighter than  it  has  been  for the 
last few  weeks. 
Inquiries  picked  up for 
awhile,  then  fell off and  now seem  to  be 
gaining again.  Several buyers  from Chi­
cago  have  been  through  here recently 
though no large orders  have  been  report­
ed.  The shipments by  water out of here 
in  the last  week  have exceeded those for 
nearly  ten  months,  about  3,000,000  feet 
having  been  sent 
to  Chicago  parties. 
This has all  been sold  for some time.

Manistee—Surprise  is constantly  man­
ifested  by lumber buyers  who have  visit­
ed  this  point during the  past month,  not 
only at the small accumulation of lumber 
on docks,  but at the firmness of the hold­
ers of this lumber on  prices.  It  was sup­
posed  that as  little  lumber  was shipped 
for three  months 
the  docks  would  be 
loaded  to their utmost capacity,  and  that 
to  keep  their mills running and  get  some 
money  the mill  men  would  take the  first 
offer that was  made and  get rid  of  some 
of  their  stock.  But  no  such  thiug  is 
heard  here.  When 
the  drop  came  in 
lumber the  mills  limited  the  product  as 
much  as  possible,  shutting  off  night 
crews and  only  shipped  as 
they  could 
realize something near the  value  of  their 
product.  By  this  conservative  method 
they  managed  to keep their mills at work 
and  at the same  time  have  piling  room 
enough 
the  different 
grades of  lumber.  Now  that  the demand 
is  improving they  are in  the  market,  but 
must realize  their  asking  price,  as they 
say there  would  be  little  reason  in  hold­
ing on during the  panic  and  letting  go I 
when  trade  begins  to  pick  up.  Should 
trade  pick  up  as it  has done  of  late the 
docks  will  be  pretty  thoroughly cleaned 
off  before  navigation  closes,  and  there 
will  be  little dry  stock  on  hand at  the 
opening of navigation.

to  accommodate 

Grains  and  Feedstuff’s.

Wheat—Fluctuated  during  the  week, 
going to 56c and dropping to 54c the cur­
rent price.  Small  exports  for the week, 
I larger arrivals in  the  Northwest,  an  in­
crease of stocks  at Minneapolis of 750,000 
j bushels  and  at  New  York  1,000,000 
bushels  indicating  an  increase  for  the 
! week in  visible supply  of  fully  2%  mil­
lions,  are the  main features.
and  declined  in 
I  Corn—Ruled  heavy 
j  the face of  large  clearances  and  an  ex­
cellent  shipping demand.  The principal 
cause of the  weakness  was  speculative 
I offerings  in  anticipation  of 
liberal re- 
I ceipts  in 
the  immediate  future.  The 
local  market  is  uneffected  as  yet.

Oats—Were dull  and  easy  on  a small 
! business and  prices  followed  the fluctua- 
! tions of  the corn  market.

it  is an  actual  fact  that  most  of  us 
j  work  harder  to  seem  happy  than  we 
I should to be happy.

f  1

I  4

U

/   y

♦ 

'

TH-fU  MICHIGAN  TRADESM AN

5

GRAND  RAPIDS  GOSSIP.

H.  B.  Dakin has opened a grocery store 
at Reed’s Lake.  The  Ball-Barnhart-Put- 
man Co.  furnished the stock.

Albert Herman  has  opened  a  grocery 
store  on  Cass  street,  near  Wealthy 
avenue.  The 1.  M.  Clark  Grocery  Co. 
furnished  the stock.

Koeland  Van  Heriwyneu  has  retired 
from  the  firm  of  Timmer  &  Van  Heri­
wyneu,  grocers at 183  Plainfield  avenue. 
The  business will  be  continued  by  Geert 
Timmer under his own  name.

Addie Adley has purchased  the  Ander­
son  &  Johnson  grocery  stock,  at  138 
Stocking street,  and  removed  it  to 692 
Cherry  street,  the  former 
location  of 
Cole & Chapel.  The  latter continue the 
meat business at 694 Cherry street.

The  Lemon  &  Wheeler  Company 
claims to have a bill  of sale  of  the  Wm. 
Mears stock,  at Boyne Falls,  and  that  it 
takes precedence  over 
the attachments 
recently  placed on  the  stock  by  several 
other creditors.  Peter Doran went to the 
scene of action  Monday  for  the purpose 
of enforcing his  bill  of  sale.

John  Cusick, 

junior  member  of  the 
firm of  Visner & Cusick,  bakers and res- 
tauranters at  129  Canal  street,  recently 
sold  his interest  in  the  business  to Dr. 
Lester  H.  Lakins.  The  sale  was  a 
clandestine  transaction,  so  for  as  Mr. 
Visner is concerned,  and  he  refused  to 
recognize  Lakins  as a  partner,  prompt­
ly  enjoining  both  Cusick  and  Lakins 
from takiug possession  or interfering  in 
any way with  the  business.  Mr.  Visner 
has placed  the business  in  charge of his 
brother,  Ezra  Visner,  and  proposes  to 
hold  the  fort. 
It is reported  that Cusick 
has left the city to  avoid  any  legal pro­
ceedings  which  Lakins  might  institute 
against him to  regain  possession  of the 
$480  he is alleged  to  have  paid  for the 
half  interest in  the  business.  Mr.  Vis­
ner has made the  would-be  partner sev­
eral desirable propositions, which Lakins 
has thus  far failed  to  accept,  and  there 
is now nothing for  him 
to do  but  accept 
Visner’s terms or petition for an account­
ing.  As the  latter  course  involves  the 
giving of a bond, it  will  probably  not  be 
resorted to.

P u re ly   P erso n al.

Amos S.  Musselman  is  in  Chicago on 
the  White 

his third and  final  visit 
City.

to 

Fred  H.  Ball  and  Arthur Gregory  went 
to Chicago Saturday  night  to take a last 
look at the World’s Fair.

N.  B.  Biain,  the  Lowell  dry  goods 
dealer,  was in  town  Saturday  on  his  way 
home  from  the  World’s  Fair.

Geo.  F.  Cook,  general  dealer at Grove, 
was in  town one day  last  week,  placing 
his orders for winter goods.

L.  E.  Mills,  general  dealer  at Grant 
Station,  was in town  Monday  on  his  way 
to the World’s  Fair for a second  visit.

Cornelius  Dosker,  financial  manager 
for P.  Steketee & Sons,  has  gone  to Chi­
cago for a last look  at  the  World’s  Fair.
Samuel  M.  Lemon  left  Monday  morn­
ing for Chicago  for his first glimpse at the 
World’s Fair.  He  is accompanied by  his 
wife.

W.  F.  Bowen,  salesman  for  Geo.  R. 
Perry,  is at  Momara,  Quebec,  where he 
will  wed  a  handsome  widow,  with  two 
bright children.  The happy couple  will, 
of course,  make  their  home  in this city.

The  H a rd w a re   M ark et.

General  trade keeps  up well aud,  while 
not as good as  last year,  dealers are buy­
ing quite freely of staple and  seasonable 
goods.

Wire  Nails—These  continue  to  grow 
weaker  in  price  and  there  seems  to  be 
very  little prospect of any  change.  The 
fact 
is,  however,  becoming  apparent 
that many  factories  will  have  to  close 
down  if  the  low  price  continues.  We 
quote $1.65  rates  from  stock  and $1.40 
from  mill.

Window Glass—This at  present is one 
of the problems which bothers the makers 
as  well  as the jobbers.  Stocks are broken 
and  saleable sizes are impossible  to  get; 
yet it seems impossible to  hold  prices up 
to a  paying  basis.  We quote 80  per cent 
discount in  box  lots.

Barbed  Wire—In  good  demand  and 

prices are  held  as  in  our last report.

Ammunition—All  kinds  are  moving 
with great freedom  and  in  some  lines  it 
is  impossible  for  the  manufacturers  to 
keep  pace  with  the  demand.  Loaded 
shells,  especially,  are scarce.

The  following  seasonable  goods  are 

quoted as  follows:
Carpenters Chalk,  white.....................   45c gross

red............................ 5Ce  “
blue...........................60c  “

** 
“ 
............................... ............  $1.15 per dozen

1 qt. Round and Square Corn Poppers
2 qt  Square Corn Poppers...........  $175  “ 
4 qt. 
Home rule oil cans............ .20 per cent  discount

“
.............$5.50  “  *•

“ 
“ 

“ 

- 

G rip sack  B rigade.

David  S.  Uaugh  and  family  went to 
Chicago last week for the purpose of  see­
ing the  World’s Fair.

John J.  Dooley,  Michigan  representa­
tive for  H.  E.  Bucklen & Co., of Chicago, 
will  make  Grand  Rapids  headquarters 
for the next  few  month's  while  visiting 
the trade of this territory.

The  regular  monthly  meeting  of  Post 
E,  Michigan Knights of the  Grip,  will  be 
held  at Elk’s  hall  Saturday  evening  of 
this week.  As  no  meetings  have  been 
held  during the summer, it  is  hoped  that 
this meeting  will  be largely  attended,  as 
several  matters  of 
importance  are  to 
come  before the  meeting  for  considera­
tion and  action.

The  G rocery  M arket.

Oranges—A  few  Floridas  have  came 
forward,  but they  are somewhat off color, 
though sound  and of good flavor.  Prices 
as quoted.

Lemons—No change to speak of.  The 
demand is light,  dealers  buying only on 
compulsion.  The cheaper grades are  in­
ferior  and  of  very 
irregular  packing. 
The  so-called  fancy  marks  do  not grade 
better than choice,  and  are small.

Bananas—Are  risky  stock  to  handle 
in cold  weather.  Still  the  demand  con­
tinues  fair, at  a reasonable figure.

The  D rug  M ark et.

Gum opium  is  weak.
Morphia is  unchanged.
Quinine continues to  harden  in  price. 
Cubeb  berries are lower.
Canada balsam  fir has advanced. 
Turpentine has  advanced.
Linseed oil  is higher  with  upward  ten­

dency.

Change in the Drug Business. 

Wolcottville,  Ind.,  Oct.  21—J.  C. 
Schiffler has sold  his  drug stock  to  A.  D. 
Havens, who  will  continue  the  business 
at the same location.

The Musselman Grocer Co.  has secured 
the  Western  Michigan  agency  for  the 
butterine of  the  G.  H.  Hammond  Co., 
which  is  unexcelled  in  quality  and  ap­
pearance.

FRUIT AND PRODUCE.

R eview   o f  th e   Y ear’s  B usiness a t  th is 

M arket.

This year’s fruit crop,  with  the excep­
tion  of apples,  is about  all harvested  and 
marketed. 
It  has  been  a  satisfactory 
year in  many respects,  the quality of the 
fruit  being  generally 
reported  good, 
while  the quantity  was  hardly  up  to the 
average  of  previous  years.  That,  how­
ever,  is a good  feature,  as  less has gone 
to  waste  and  prices  have  been  better. 
Everything  offered  has  been 
readily 
taken.  The  following  is  a  snyopsis of 
the reports  received  from  the  different 
commission  houses:

this  year, 

E.  A.  Moseley  (Moseley  Bros.):  The 
supply of  apples  was  much  better than 
was  expected.  The  farmers  “ rushed” 
the  season 
the  dry,  hot 
weather  ripened  the  fruit much earlier 
than  usual.  1  think  the quality  is much 
better this year than  last.  The price  has 
been  high,  being  fully  50  cents  per 
bushel.  The  demand  has  been  strong 
all  through  the  season.  Peaches  have 
not been  as plentiful  as  in  former years, 
on  account of  the  drought,  but  the qual­
ity  has  been  excellent,  better than  for 
several  years.  The price  is much higher 
than  for  some  years,  averaging  fully 
$1.50  per  bushel.  Plums  were  a  fair 
crop,  and  the  price good,  say $2.25  per 
bushel.  Receipts  of  pears  have  been 
light,  the price  ranging  from $1.50 to $2. 
The crop of grapes was large and of splen­
did  quality.  You  will  be safe in saying 
that  there have been  fully  120,000  bush­
els  of  peaches  brought  to  this  market 
this season.  That  is.  to  my  mind  a con­
servative estimate.  Of  all  kinds of  fruit 
the quantity  will  be in excess  of  200,000 
bushels.  As  to  a  permanently  located 
market,  with  buildings  and  sheds, 1 am 
not so sure about  it.  The  market  stand 
is now conveniently  located for  the com­
mission men,  who  are  the  heaviest buy­
ers,  and at  about  as  central  a  point  for 
the  whole  city  as  can  be  secured. 
It 
costs nothing and  interferes  with  no one. 
A  market  building  would  cost  at least 
$50,000 and  would  be  a constant expense 
for  cleaning  and  repairs.  The season, 
even for vegetables,  is  very  short,  begin­
ning not earlier than  the  middle of  July 
and ending with cold  weather,  while the 
fruit season  lasts only  about  sixty days. 
The  building would  be  utterly  worthless 
during  the  remainder  of  the  year. 
I 
think  we  had  better  “ let  well  enough 
alone.”

Alfred J. Brown (Alfred J. Brown Co.:) 
The  season  has  been  a  good  one,  for 
prices,  at  least.  Apples  are  hardly  up 
to  the average  but  the  price  has  been 
high.  Plums and  pears  were scarce,  of 
poor quality,  and the price away  up.  We 
handled  somewhere near  30,000  bushels 
of peaches and  have no fault to find with 
the quality.  They  were in good supply at 
good  prices.  Grapes  were  plentiful  and 
of  good  quality.  1 cannot  say off-hand 
how much  fruit  we  handled  during the 
season.  1 believe a good market building 
would be a  big  improvement.  Now,  the 
market,  as  it  is  called,  is  scattered  over 
half a  dozen  different  streets,  and  it is 
hard  to  imagine  anything  more  incon­
venient.  As to the site,  1 think  it ought 
to be  built over the  river,  south of Ful­
ton  street  bridge,  perhaps  at  Island 
street.  A bridge  could  be  constructed, 
of sufficient  width  to accommodate  a row 
of teams on  each  side,  with  driveways 
and  footways in  the center.  The facility 
with  which  it  could  be  kept  clean  is a

great point in favor of  having  the  mar­
ket on the  river. 
I  don’t  know  of  an­
other site  for it if  that  wouldn’t  be sat­
isfactory.

It  would  never  do 

C.  N.  Rapp  (C.  N.  Rapp  &  Co.): 

It 
has  been  a  fair  season  for  nearly  all 
kinds of fruit; the quality  has  been  good 
and  prices  fair. 
I  have  no  idea  how 
much  has been marketed.  Yes,  I  think 
we ought to have a market.  Other cities 
have them and  make  them  pay,  and  we 
need one  as much  as  any  other  city  in 
the  country. 
to 
build it  over  the  river.  The  principal 
objection  is  that  the  refuse  would  be 
thrown  into  the  water. 
It  would  cost 
more to  build  it  over  the  river  than  it 
would  to  put  it on  laud,  besides  being 
very  inconvenient and  impossible of  ac­
cess  except  from  two  directions.  The 
best  site  for  a  market  building  is  the 
square  bounded  by  Ionia,  Oakes,  Spring 
and Cherry streets. 
It  could  be bought 
cheap,  and  has  the  advantage  of  being 
easily  accessible  from  four sides and is 
convenient 
the  commission  houses. 
There are  few  buildings  on  the  ground 
at  present,  and,  altogether 
to  my 
mind,  ihe most  desirable site in the city. 
1 am  most  decidedly  in  favor of a  mar­
ket  building.

is, 

to 

C.  C.  Bunting  (Bunting  &  Davis): 
This is the  principal  fruit market of  the 
State.  The quantity  marketed  this year 
is hardly  up  to the average of past years, 
but  what  it  lacked  in  that  respect  was 
fully  made  up in  quality.  The  crop  of 
peaches  was large,  and,  if  anything,  bet­
ter  than  previous  years.  The  quality 
was good.  The average price  was about 
$1.25.  Plums  and  pears  were  a  short 
crop, and the quality  was only fair.  Ap­
ples  are below  the  average  crop  of  past 
years,  but the quality  is good  and  prices 
are  up,  averaging  about  50  cents.  We 
handled  fully 28,000 bushels  of  peaches, 
about 25,000 10-pound  baskets of  grapes, 
and,  by  the close of  the season,  will have 
handled 5,000 barrels of apples.  1 think 
an established market,  with  good  build­
ings and  sheds  would  be a good thing for 
this town,  as  well as for the  farmers and 
dealers.  1 don’t  know  where it  ought  to 
be located. 
It  is  a  question  of  a  site 
which would  be difficult to  obtain.

Theo.  B.  Goossen:  The season has not 
been as good  as  in  former years;  still,  on 
the whole,  there is  nothing  to  complain 
of.  Prices have ruled  high,  which  is al­
ways  the  case  when  the  supply  is not 
equal  to the demand.  There  were fully 
120,000  bushels  of  peaches  brought  to 
this market  this  season.  1  think  there 
were more than that,  but you are  safe in 
I  don’t  care 
saying so many,  at  least. 
anything  about  a  market  building. 
If 
the people want one,  they  can  have  it, 
but it  will  make not  the  least  difference 
to  me. 
I don’t  see  the  necessity  for a 
building.  The present system may  have 
inconveniences,  but  so  would  any 
its 
system  that could  be devised. 
I have no 
interest in  the  matter,  one  way  or the 
other.

H ides,  P elts  a n d   F u rs.
featureless. 

Hides—Flat  and 

The 
price is a  one-fourth  cent  off  from last 
week’s  quotation.  Calf  skins  are 
in 
slightly  better  demand  at  a  small  ad­
vance.

Pelts—Dull  and  unsaleable.  Shear­
lings are away off on  the  poorer grades, 
but  unchanged for best.

Wool—Not  wanted  at  any  price, ex­
cept  for pressing needs.  Sales are small 
at a decline in some grades.

6

THE  M ICHIGAN  TRADESM AN.

MEN  OF  MARK.

W m .  N. R ow e,  M an ag er  o f  th e   V alley 

C ity  M illing  Co.

Wm.  N.  Rowe,  Manager of  the Valley 
City  Milling Co.,  was  born  at  Rochester, 
N.  T.,  Oct.  5,  1853.  From early child­
hood  be  was fond of  study,  and  took all 
possible advantage of  Rochester’s excel­
lent schools until  he  was  13 years of age, 
when his  father  moved to  Michigan and 
engaged  in  farming.  For  four years  his | 
schooling  was  coufined 
to  two  winter i 
terms of three months  each  in  a country 
school  house and two terms at  the Grand ! 
Rapids  high  school.  The  summers were 
devoted  to work on  the  farm.  This  was j 
altogether  unsatisfactory  to a young  man  | 
who  loved  knowledge,  and  at  17  he de- j 
cided to obtain  a more  liberal  education j 
than  was  possible with  the limited facili- | 
ties  at  his  command.  Obtaining  his j 
father’s  consent,  he  left  home  and  en-  I 
tered  the normal  school  at  Fredonia,  N. 
T.  Graduating from  this  institution,  he  j 
entered  Rochester  University  for a short I 
term of special  work.  He then  returned j 
to  Grand  Rapids 
and  entered  Prof. 
Swensberg’s  Business  College.  Upon | 
his  graduation  from  this  institution  he 
entered  the employ  of  La Bar,  Heath & j 
Co.,  at Cadillac,  as book-keeper,  remain­
ing  with this firm  about  a year.  An  un­
solicited  offer  of  a  position  as  teacher 
from  the Mountain Grove  (Mo.) Academy j 
and  Business College proved too strong a j 
temptation to  one  whose  early  inclina­
tions were all in the direction of teaching, 
and  the offer was accepted.  He remained 
in  that  institution  two  years,  when he 
was elected Superintendent of the public 
schools  of  North  Springfield,  Mo.,  for a 
period of  three  years.  He  declined re- 
election.  however,  on  account of the un­
congeniality  of  the climate  of  Missouri,  j 
and  returned  to Grand  Rapids,  immedi­
ately  entering  the  employ of  Mangold, 
Kusterer <& Co ,  of  the  Star  mills.  He 
remained  with  this  firm,  first  as  book­
keeper,  then as  traveling  salesman,  for 
five years,  when he  organized  the Valley 
City  Milling Co.,  being  associated  with 
Prof.  C.  G.  Swensberg,  the  late  Hon.  M.
S.  Crosby  and  Richard  M.  Lawrence,  the 
latter having  been  assistant  book-keeper 
at the  Star Mills.  The  firm  began  busi­
ness  by  purchasing the Valley City  Mill, 
Mr.  Rowe  being both manager and travel­
ing salesman,  and two years later bought 
the  Globe  Mill. 
the 
Model  Mill,  together  with  the  grain ele­
vator  and  flour  storehouse,  was  pur­
chased.  The  company  also own  numer­
ous elevators and  storehouses  located  at 
country  points  with an  aggregate storage 
capacity of 200.000  bushels of  grain and
15.000  barrels of  flour.  The  three mills 
above named  have an  annual  capacity  of
200.000  barrels of flour and 15,000 tons of 
feed and  meal,  the  whole combined mak­
ing one  of  the  largest  milling  interests 
in  Western Michigan, due almost entirely 
to  Mr.  Rowe’s  business  sagacity  and 
foresight.  He  is  an  active  member  of 
the  Michigan  Millers’  Association,  is  a 
director  of  the  Michigan  Millers’  Fire 
Insurance Co.  and Superintendent of the 
East Side  Water Power Co.  of  this city. 
Mr.  Rowe  is  a member of the Fountain 
Street  Baptist  Church,  of  which  he  is 
also a deacon,  and  has  taken  an  active  I 
part  in the city  missionary entei prises of 
the  church.  His  business  capacity  is 
abundantly  proved  by  his  conduct  of 
the  extensive  operations  of  the  Valley  I 
City Milling Co.  which,  under  his  man­
agement.  has  grown  in  the  short  space 
of  nine  years to most gratifying dimen-  j 
sions.

In  May.  1890, 

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PRINTS.

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“ 

CORSET  JEANS.

Coralino..................99 50¡Wonderful.........   94 50
Schilling’s .............   9 00 Brighton..................4 75
Davis  Waists  —   9  00 Bortree’s ..............  9 00
Grand  Rapids......  4  50|Abdominal............15 00
Armory..................   6*iNaumkeagsatteen..  7*
Androscoggin.........7* Rockport...................   6*
Biddeford..............  6  Conestoga.................7*
Brunswick..............6*¡Walworth.................. 6*
Allen turkey  reds..  5 * [Berwick fancies__  5*
robes...........5* Clyde Robes.............
Eink a purple 5* Charter Oak fancies  4*
uffs  .........  E* DelMarlne cashm’s  5*
pink  checks.  5*[ 
mourn'g  5*
staples 
Bddystone  fancy...  5* 
shirtings ...  4 
chocolat  5* 
American  fancy  ...  5 
rober  ...  5* 
American Indigo  ..  5 
sateens..  5* 
American shirtings.  4 
Hamilton fancy.  ...  5*
Argentine  Grays...  6 
6  i 
staple__   E*
Anchor Shirtings...  4 
4  [Manchester fancy.  5* 
“  —   6
Arnold 
6 
new era.  5*
Arnold  Merino.  ...  6 
6  Merrimack D fancy.  5* 
long cloth B 
“ 
9* Merrim’ck shirtings.  4 
Repp furn .  8*
“ 
“  C.  7*
“ 
*• 
century cloth 7
Pacific fancy  .........5*
“  gold seal......10*
robes............  6
“  green seal TRIO* 
Portsmouth robes...  6* 
“  yellow seal.  10*
Simpson mourning.. 5*
“ 
serge.............11*
greys.......   5*
“  Turkey red.  10* 
solid black.  5*
Washington indigo.  6* 
“ 
“  Turkey robes..  7*
“  India robes__7*
“  plain Tky X *   8* 
“  X...10
“ 
« 
“  Ottoman  Tur­
key red 
............... 6*
Martha Washington
Tnrkeyred * .....   7*
M a rth a   W a sh in g to n
Tnrkeyred.........   9*
Riverpointrobes  ...  5*
Windsor fancy.......  6*
indigo  bine........ 10*
Harmony................  4*
A C A ....................13
Pemberton AAA— 16
York.......................10*
Swift River............   7*
Pearl  River........... 12
Warren...................13*
C RILLOga  ............ 16

Ballou solid black..
colon.
Bengal bine,  green, 
red and  orange 
.6
Berlin solids...........  5*
“  oil bine..  ...  6 
“  green  ..  6
“ 
“  Foulards 
.  5* 
“ 
red *   ... 
7
“ 
“  X  -------  9*
“  4 4 
“ 
.......10
“ 
“  3-4XXXX 12
Cocheco fancy........  5
“  madders...  5 
“  XX twills..  5 
“ 
solids........5

Amoskeag A C A __i2*
Hamilton N  ...........7*
D........... 8*
Awning.. 11
Farmer......................8
First  Prise..............10*
Lenox M ills........... 18
Atlanta,  D..............  6M|Stor*  A
Boot........................ 6* No Name____
Clifton, K  ................7 

¡Top of Heap

gold  ticket

COTTON  _ 

TICKINGS.

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“ 

“ 

“ 

“ 

.

UNBLEACHED  COTTONS.

. 

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BLEACHED  COTTONS.

I  “  Arrow Brand  4M
Adriatic.................  7 
A rgyle...................  6 
“  Worldwide.  6
Atlanta A A............ 6 
“  LL...................4*
Atlantic  A.............  6°£ Full Yard Wide.......6*
H.............  6* Georgia  A...............  6*
“ 
“ 
P ............  5  Honest Width.........  6
D.............6  Hartford A  .............5
“ 
“  LL................   5  Indian Head...........   S*
Amory....................   6%¡ King A  A................  6*
Archery  Bunting.  .  4  King EC.................5
Beaver Dam  A A..  4M ¡Lawrence  L L ......  4*
Blackstone O, 32—   5  ¡Madras cheese cloth 6M
Black Crow..............  6  Newmarket  G.......  5K
Black  Rock  ...........  6  ! 
B........  5
N..........6k
Boot, AL................  7 
Capitol  A ................5*1 
DD....  5*
Cavanat V ............... 5*1 
X ......... 6*
Chapman cheese cl.  3*jNoibe R..................  5
Clifton  C R .............  5V Our Level  Best........6
Comet......................6V»Oxford  R .................  6
Dwight Star............   6*iPequot....................  7
Clifton CCC...........   5*¡Solar.......................  6
¡Top of the  Heap__  7
A B C ...................... 8* ¡Geo.  Washington...  8
Amazon...................8  ¡Glen Mills...............  7
Arnsburg................. 6* Gold  Medal..............  7*
Art  Cambric...........10  ¡Green  Ticket..........8*
Blackstone A A.......7* Great Falls...............  6*
Beats All.................   4* Hope.........................7*
Boston--------  ....  12  Just  Out........  4*@ 5
Cabot.......................  7* King Phillip..........  7V
Cabot,  * .................  63i 
OP.___7*
Charter  Oak...........5*¡Lonsdale Cambric..10
Conway W.  ...........  7* ¡Lonsdale...........  @ 8*
Cleveland.............  6 * ¡Middlesex........   @5
Dwight Anchor___   8i4 ¡No Name................7*
i Oak View......  ...... 6
Edwards..................   6  ¡Our Own................  5*
E  rwe
Pride of the West... 12
Fa 
1....  .......
*1 Rosalind...................7*
Fruit of the  Loom
*  [Sunlight..................  4*
Fitchville  ..........
¡Utica  Mills.............. 8*
First Prize...........
Nonpareil  ..10
Fruit of the Loom %.  7*|Vinyard
Fairmount..............  4* White Horse...
Full Value..............6*1 
“  Rock__
Cabot......................   7* Dwight Anchor
Farwell...................  8 

HALT  BLEACHED  COTTONS.

shorts  8 

8*

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“ 

“ 

|

Unbleached.

•6*

CANTON  FLANNEL.

*«

“
“
“

Bleached.
R ....
s _
T ....
U-...
V ......
V 
...
X ....
Y ....
z  ....

A.. .. — 5* Housewife Q-
B  ... ....5* 
c__ ----6 
D .... ...6 *
E ... __7 
F ... — 7*
G  ... ....7*
H  ...
I __ __“
J .... ...8 *
K  ...
9*
. . . 10*
...11
....21
....14*|
CARPET  WARP.
...18  ¡Integrity  colored...20
..  20  ¡White Star..............18
“  colored..20
..  ..18*| 
DRESS  GOODS.
{Nameless................20
...........25
...........27*
...........30
.......... 32*
.........36

“ 

“ 

Peerless, white..
colored 
Integrity.
Hamilton

“ 

.  9
G G  Cashmere........20
Nameless  .............. 16

..............10*1

............... 18  I

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DEMINS.

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AmoBkeag...................
9os............
brown.......
Andover................. 11*
Beaver Creek  AA... 10 
BB  . .  9 
CC....
Boston MfgCo.  br..  7 
blue  8*
“ 
“  d a  twist  10*
Columbian XXX  br.10 
XXX  bl.19

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“ 
“ 
GINGHAMS.

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Columbian  brown..12
Everett, blue..........12*
brown...... 12*
Haymaker blue........7*
brown...  7*
Jeffrey.................... 11*
Lancaster  .............. 12*
Lawrence, 9 oz........13*
No. 220 — 13
No. 250 — 11*
No. 280 — 10*

“ 

staples.  6 

Amoskeag..............6*  Lancaster, staple

6
fancies —   7 
“  Persian dress  7 
Normandie  8
Canton ..  7
“ 
Lancashire.............  6
AFC........10*
“ 
Manchester............   5*
Teazle... 10*
“ 
Monogram..............  6*
Angola.. 10*
“ 
Normandie.............  7*
“ 
Persian..  7
Persian
Arlington staple—   6*
Arasapha  fancy—   4*  Renfrew Dress........7*
Bates Warwick dres  7*|Rosemont...............  6*
iSlatersville............6
Centennial.  .........   10* Somerset...................7
Criterion................10* Tacoma  ...................7*
Cumberland  staple.  5* Toil  duNord..........10*
Wabash.... .............   7*
Cumberland...........   5
seersucker..  7*
Essex........................4*
Warwick...............  7
Elfin.......................  7*
Whlttenden............   8
Everett classics......8*
heather dr.  7* 
Exposition............... 7*
indigo blue 9 
Glenarie.................  6*
Wamsutta staples...  6*
Glenarven..............   6*
Westbrook..............8
Glenwood.................7*
Hampton.................. 6*1
........................10
Windermeer...........  5
Johnson Chalon cl 
*1
indigo blue 9*
York  ......................6*
zephyrs__16  I

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CRAIN  BASS.
Amoskeag...............14  [Georgia
Stark......................  19 
..............................
American...............14*!...............................

14*

THREADS.

No.

Clark's Mile End__45  ¡Barbour's  ............... 86
Coats', J. & P .........45  Marshall’s ................81
Holyoke..................22* |
KNITTING  COTTON.
White.  Colored.
...37
38 No.  14...
“  16...
39
...38
...39
40
•*  18...
“  20... ....40
41
CAMBRICS.

White. Colored
42
43
44
45

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

Slater....................    4* ¡Edwards...............   4*
White Star............  4* Lockwood.................4*
Kid Glove  .............   4* Wood’s................    4*
Newmarket..............   4* I Brunswick.........   4*

RED  PLANNEL.

Fireman.................82* [T W......................... 22*
Creedmore............. 27* F T ...........................32*
Talbot XXX...........30  JR F , XXX............. 35
Nameless............... 27* ¡Buckeye..................32*

MIXED  PLANNEL.

| 

DOMBT  PLANNEL.

Red & Bine,  plaid.. 40  I Grey 8 R W............17*
Union R.................22* Western W  ..............18*
Windsor.................18* D R P .............. 
18*
6 oz Western..........20  Flushing XXX........ 23*
I Union  B.................22*|Maaitoba................23*
......  9  @10*
I Nameless...... 8  © 9*1 
-•  8*@10 
...... 
12*
CANVASS  AND  PADDING.
Brown.  Black.
10*
9*
lu*
11*
11*
12
12*
20

“ 
“ 
Slate. Brown. Black. ¡Slate
9* in*
9*
10*  11*
10*
11*12
11*
12*120
12*
DUCKS.
Severen, 8 oz........  9* ¡West  Point, 8 os___ 10*
May land, 8 oz......... 10* 
“ 
10 oz  ...12*
Greenwood, 7* o*..  9* Raven, lOoz.............13*
Greenwood, 8 oz— 11* Stark 
.............134
Boston, 8 oz..............10* ¡Boston, 10 oz...........12*
93 50
White, doz............   25  ¡Per bale, 40 doz 
Colored,  doz..........20  ¡Colored  “ 
.......... 7 50
Slater, Iron Cross...  8 
Pawtucket..............io*
Dundie..................   9
Red Cross....  9
Bedford................. io*
Valley  City.............inyt
K K ......................... 10H

“ 
“  Best.................10*
“  Best AA..........12*

10*  
11*  
12 
20 

WADDINGS.

BILESIAB.

“ 

*
8*

SEWING  SILK.

2 
8 

Corticelli, doz.........85  [Corticelli  knitting,

per *01  ball....... 30

..12  “ 
8 
..12 j “  10 
PINS.

twist, do*. .40 
50yd,doz..40  j
HOOKS AND STBS—PBB GROSS.
“ 
“ 
“ 
“ 

No  1 Bl’k A White..10  ¡No  4 Bl’k & Whlte..l5
“ 
..20
“ 
..25
No 2—20, M C.........50  INo4—15  J  8 * .......40
*'  3—18, S C.......... 45  j
COTTON  TAPS.
No  2 White A Bl’k..12  ¡No  8 White A Bl’k. 20 
..15  “ 10 
“ 
.28
..18 I “  12 
“ 
..26
SAFETY  PINS.
NoS
...28  |No8........................36

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“ 
“ 

4 
6 

NEEDLES—PBB  M.

A. James.................1  401 Steamboat..............  «o
Crowely’s...............1  35 Gold  Eyed.............. l  so
Marshall’s..............1 00| American................ 1  00
5—4 ---   1  75  6—4... 
15—4--- 1  65  6—4. ..2 30

TAB LB  OIL  CLOTH.

COTTON TWINES.

Cotton Sail Twine. .28
Crown.....................12
Domestic................18*
I Anchor................... 16
Bristol.................... 13
Cherry  Valley........15
I XL........................18*
Alabama...................6%
Alamance................. 6*
Augusta...................7*
At  sapha..................6
Georgia.....................6*
Granite ....................5£
Haw  River............   5
I Haw  J ....................  5

Nashua................... 18
Rising Star 4-ply__ 17
„  
3-ply.... 17
North Star..............20
Wool Standard 4 plyl7* 
Powhatton.............18

Mount  Pleasant....  6*
Oneida....................  5
Prymont...............   5^
Randelman............   6
Riverside...............  5*
Sibley  A.................  6*
Toledo....................

PLAID  OSNABURGB

L y o n   &  Co.,

SCHOOL  BOOK, 
SCHOOL  SUPPLIES,

- o

O :

TRBLET8,
SLÄTES.

\ND  A  FULL  LINE  O

STAPLE  STATIONERY,

20  &  22  Monroe  St.

Q u iek  3 e lle rs*

►  1

W / Í A T ?

THE  NEW  FALL  LINE

M anufactured  by

SNEDICOR  &  HATHAWAY,

DETROIT,  MICH,

All the Novelties  in  Lasts  and  Patterns.

State  Agents  Woonsocket  and  Lyco­

ming  Rubber  Co.

Dealers wishing to see the line address 
F.  A.  Cadwell,  41  Lawn  Court,  Grand 
Rapids,  Mich.

1  r

mois  ü
5  and  7  P earl  St. 

GRAN D RAPIDS, 

MICH.

A r c h ' s  for  Wales-Good year  R ubber  Co.
Orders  by  mail  given  prompt attention.

B L O O K E R '8

DUTCH
COCOA.

CHOICEST,  PDREST,  BEST. 
Lemon  &  Wheeler  Company,

A gen ts,

GRAND  RAPIDS,  HIGH.

t*  I

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

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E sse n tia l  Q ualifications  o f  a   S ealer  of 

W eig h ts  and.  M easures.

W ritten  to r  THK Tradesman.

Inspection  laws,  if  properly  adminis­
tered, are good  and wholesome  and tend 
to the promotion of honest  trade and  the 
encouragement  of  honest  traders;  but 
when  administered  in  a  lax  and  negli­
gent manner,  by  men  who  have  no con­
ception of  their real  nature and  purpose, 
they degenerate  into  a  farce  and  are a 
positive  encouragement 
to  dishonesty. 
Inspection  laws are  ostensibly  in  the  in­
terest and for the  protection of  the con­
sumer.  and  an  improper  administration 
of them  makes  them  actually  a  protec­
tion  to  the  very  class  against  whom the 
consumer has sought  protection.  To  il­
lustrate:  The  law  for the  inspection  of 
food  products  is  one  of  the  best  and 
most  beneficent  laws  upon  the  statute 
books,  if  properly enforced;  but suppose 
it is not  enforced,  or is administered  by 
officers  who have  little or  no idea of  its 
true  meaning  and  purpose;  impure and 
adulterated  articles  of  food  will  be put 
upon the market  and sold  to the people, 
bearing the inspector’s stamp, and so the 
consumers  be  defrauded  and  deceived 
without the possibility of  redress.  And 
so the stamp, which ought to be an  index 
and  guarantee  of  the  purity  and  whole­
someness  of  the article upon  which it  is 
placed,  and of  the  honesty of the  seller, 
is,  instead,  misleading  and  deceptive. 
This condition  will be accentuated  if the 
officers charged  with  the  enforcement of 
the  law  happen  to  be  dishonest.  Take 
the  law  which  provides  for  the inspec­
tion  of  weights  and  measures.  That 
such a  law is  necessary,  and,  fairly  and 
honestly administered,  of great  and posi­
tive  benefit  to 
the  whole  community, 
will  hardly  be  questioned.  There  are 
dishonest  people  in  every  walk  of  life 
and no  more in  the ranks  of  those who 
use  weights  and  measures  than  among 
any  other  class.  The  honest  dealer 
needs  protection  just  as  much  as does 
the  consumer,  and 
the 
sealer  upon  the  scales  and  measures of 
any dealer is, or is  intended to be,  indic­
ative of his honesty,  and so is,  in reality, 
a badge  of  honor,  of  which  no one need 
be  ashamed  and  all  ought to  be proud. 
But  it  is  possible  to  so  administer this 
law,  as  it  is  any  other,  as  to  make it 
inure to the profit of  dishonest  men  and 
be an  injury  to the  people  in  whose  in­
terest  it was  passed.  The sealer’s stamp 
upon  a  scale,  not  properly  inspected, 
may  certainly  be  misleading,  for  it may 
not  indicate  the  true  condition  of 
the 
scales,  and.  if the dealer  be dishonest, in 
case  of  complaint  on  account  of  short 
weight,  he  can  point 
the  stamp, 
which  declares his  scales  to be  correct, 
and  the buyer is  powerless.  The sealer 
of  weights and measures can  very  easily 
be  incompetent.  He  should  know  the 
nature  of  a  balance,  and  how  weights 
are determined  by  it,  and,  knowing this, 
the  testing  of  the  most  intricate  scale 
becomes  a  very  simple  matter.  But  if 
he does not understand the true nature of 
a balance,  and the law by  which it is gov­
erned,  how  can  he  know  whether  the 
weight  indicated  by  it  is  true  or  not? 
There  is  hardly  a  scale  made  but  what 
may  be  “fixed”  by  one  so  inclined,  so 
that, though  the  balance  appears  to  be 
true,  the  weight  actually  given  may  be 
short and  the customer be none the  wiser. 
The  sealer  should  be able  to determine, 
by  his  inspection,  if 
the  scales  have 
been  “ fixed.”  Here,  too,  a  knowledge

the  stamp  of 

to 

dishonesty, 

of 
proper 

of  the  nature of  a  balance,  and  of  its 
proper  construction,  is necessary  if  the 
sealer  himself  is not to  be deceived. 
It 
may  mean  little  that  the  scales  “ bal­
ance,”   as  it  is  usually  termed,  for the 
reason  that  improper  construction  may 
permit of their balancing while yet being 
“out” as  to  weight.  Should  the  sealer 
decide  as to the  proper or  improper con­
struction  of  scales?  Tes,  to  the extent 
of  determining  whether  they  are or  are 
not  a  balance  in the  exact  sense of  the 
term.  All this  is very simple,  requiring 
only that the  sealer  shall  have  as much 
knowledge  of  physical  law  as  is  pos­
sessed  by  the average schoolboy.  In ad­
dition  to  his  knowledge  of  scales,  and 
the .  proper  m ethod, of  inspection,  the 
sealer  should  possess  tact,  which  will 
enable  him  to  so  perform  the duties of 
his office as  that  he  will  be recognized as 
the  friend,  aud  not  the  enemy,  of  the 
dealers  whose  scales  and  measures  he 
must inspect.  Men  naturally  resent  auy 
imputation 
and, 
enforcement  of 
the 
while 
no 
the 
ordinance 
sus­
picion  upon 
there  are 
those  who thinks it does,  and  the  sealer 
should  so  perform his  duty  as  to reduce 
this  feeling to a minimum,  and,  if possi­
ble,  prevent 
it  altogether.  He  should 
have  some  knowledge  of  business,  the 
more the better;  without it he cannot gain 
the confidence of  business  men,  lacking 
which  he  must  depend  entirely  upon 
“ surface indications” in  his  inspection. 
Given  these  qualifications,  there  is  no 
reason  why  his  relations  with  his “ cus­
tomers”  should not be of  the most  pleas­
ant  character,  and  the  enforcement  of 
the ordinance be a  positive  benefit  to all 
concerned. 
Forty Cent Whisky for  South Carolina.
The  Liquor  Distillers’  Association  of 
South Carolina reports a sale to the State 
of  114  barrels of  whisky for the dispensa­
ries.  The price paid  was  $1.30 a gallon, 
which,  after  the  90  cent  tax 
is  paid, 
leaves  the  distillers  40  cents for  their 
stuff. 
If this is  the quality of  liquor re­
tailed  by the State  of  South  Carolina it 
is not  to be  wondered  at  that  the  con­
sumers do some tall  kicking.

throws 
anyone,  yet 

Da n ie l  A bbott.

A physician  points out  that fat people 
endure most  kinds of illness much  better 
than  thin  people,  because  they  have  an 
extra amount of  nutriment  stored  away 
in  their  tissues  to  support them during 
the  ordeal.  Moreover,  there  are  many 
other consolations for  persons  of  abun­
dant girth.  They  are generally optimists 
by nature,  genial  and  jolly companions, 
whose society  is  universally  preferred  to 
that of  people with  angular frames  and 
dispositions.

If you have the wrong kind of  religion 
in  the  store,  you  don’t  have  the  right 
kind at church.

Hardware Price Current.

AUOURB AND BITS. 

These  prices are  for cash,  buyers,  who 
pay promptly  and  buy in  full  packages.
dlS.
60
Snell’s ........................................................... 
Cook’s ..........................................................  
40
Jennings’, genuine....................................... 
25
Jennings’,  Imitation....................................50*10
First Quality, 8. B. Bronze.......................... 8 7 00
D.  B. Bronze............................  u  00
  8 00
S.B.S. Steel........................  
D. B. steel....................................  13 50

AXES.

“ 
‘ 
‘ 

barrows. 

dlB.

BOLTS. 

Railroad  .................................................... $ 14 00
Garden 
.............................................  net  80 00
Stove.............................................................. 50*10
Carriage new list.......................................... 75*10
Plow.............................................................. 40*10
Sleigh shoe  .................................................  
70
Well,  plain  ................................................. * 8 50
Well, swivel.................................................  4 00
Cast Loose Pin. figured..................  
Wrought Narrow, bright 5ast joint  ............60*.0

diS.
......... 70*

BUTTS, CAST. 

BUCKETS.

 
dls.

Wrought Loose Pin__
Wrought  Table.........
Wrought Inside Blind
Wrought  Brass...........
Blind,  Clark’s............
Blind,  Parker’s .........
Blind, Shepard’s  __

BLOCKS.

Ordinary Tackle, list April  18

CRADLES.
Grain........................................
CROW  BARS.
Cast Steel..................................
Rly’s 1-10........  .......................
Hick’s C. P ..........................»...
G. D ...............................  ........
Musket.....................   ............
CARTRIDGES.
Rim  Pire..................................
Central  Fire.............................

CAPS.

CHISELS.

I

.60*10
.60*10
.60*10
75
.70*10 
.70*10 
70 !

....  60*10 
dis. 50*02

per B>  5
per m 
“ 
.  “ 
“ 

dis. 

dis.

65 
60
35
60
50
25 

Socket Firmer..........................
Socket Framing........................
Socket Comer............................
Socket Slicks............................
Butchers’ Tanged  Firmer.......

....  70*10
......70*10
......70*10
......79*10
..... 
40
40
Curry,  Lawrence's....................................... 
Hotchkiss....................................................  
25
White Crayons, per  gross__  ___12©12Vi dls. 10

COMBS. 

CHALK.

dls.

COPPER.

“ 

Planished, 14 oz cat to size........per pound 
14x52,14x56, 14x60 ....................... 
Cold Rolled, 14x56 ana 14x60............ '.........  
Cold Rolled, 14x48............................  .........  
Bottoms.........................................   ........... 
Morse’s  Bit  Stocks....................... ............  
Taper and straight Shank............ .............. 
Morse's Taper Shank.................... _____   . 

DRILLS. 

28
26
23
23
25
50
50
50

d ls .

DRIPPING PANS.

07
5*

ELBOWS.

EXPANSIVE  BITS.

Small sizes, ser pound......   ........ .............. 
Large sizes, per  pound................. ...................  
Com. 4  piece, 6 In.......................... dos.net 
75
Corrugated................................ .. ........dis 
40
Adjustable..................................... . . .   dig. 40*10
Clark’s, small, 818:  large, $26...... .............. 
30
Ives’, 1, $18:  2, $24;  3.830  ............ .............. 
25
p il e s—New List.
Disston’s ......................................
..............60*10
New American............................ ..............60*10
Nicholson’s .................................. ..............60*10
Heller’s  ........................................ .............. 
50
Heller’s Horse Rasps  .................. .............. 
50
Nos.  16  to  20;  22  and  24;  25  and  26;  27 
28
List 

GALVANIZED  IRON.

dis.

dis.

12 

k n o b s—New List. 

13 
Discount, 60

14
HAUSES.
Stanley Rule and  Level Co.’s.
Door, mineral, jap. trimmings.................... 
Door,  porcelain, jap. trimmings................. 
Door, porcelain, plated trimmings.............. 
Door,  porcelain, trimmings......................... 
Drawer  and  Shutter, porcelain..................  
Russell *  Irwin  Mfg. Co.’s new list  .........  
Mallory, Wheeler  *   Co.’s............................ 
Branford’s ................................................... 
Norwalk’s ................................................... 

lo ck s— d o o r . 

55
55
55
55
70
55
55
55
55

dls.

dls.

MATTOCKS.

 

NAILS

MAULS. 
mills. 

MOLASSRS HATES. 

Hunt Bye..........................................815.00, dls. 60
Hunt’s ....................... 
...........818.50, dig. 20*10.
dls.
Sperry *  Co.’s, Post,  handled...................... 
50
dls.
Coffee, Parkers  Co.’s ...................................  
40
40
“  P. S. & W. Mfg. Co.’s  Malleables..  . 
“  Landers,  Ferry *  Cls rk’s................. 
40
30
“  Enterprise 
...................................... 
diS.
Stebbin’s Pattern...................................  
.60*10
Stebbln’s Genuine........................................ 60*10
Si
Enterprise, self-measuring..........................  
Advance over  base,  on  both  Steel  and Wire.
Steel nails, case................................................... 1 50
Wire nails, base.....................................1  75@1  80
Base
60...................................................Base 
50......................................................  
10
40......................................................  
25
30...................................................... 
25
20.........  
35
 
45
16...................................................... 
45
12...................................................... 
50
10...................................................... 
8.......................................................  
60
7 * 6 .................................................. 
75
4 
90
...................................................  
5 
...........................................................  
12.......................................................  
1  60
160
FlneS............................................... 
65
Case  10............................................. 
8............................................. 
75
90
6............................................. 
75
Finish 10........................................... 
90
8...........................................  
6........................................... 
1  10
Clinch; 10.......................................... 
70
8.......................................... 
80
1 75

Barren % . . . . 
Ohio Tool Co.’s, fancy................................   ©40
Sciota Bench.............................................  ©50
Sandusky Tool Co.’s, fancy.........................  ©40
Bench,first quality......................................   ©40
Stanley Rule and  Level Co.’s  wood........... 50*10
Fry,  Acme............................................ dls.60—10
70
Common, polished................................ dls. 
dls.
Iron and  Tinned.......................................... 
40
Copper Rivets and Burs.............................   50—10

“ 
“ 
“ 
« 
“ 

PLANES. 

rivets. 

PANS.

dls.

PATENT PLANISHED IRON.

“A” Wood’s patent planished, Noa. 24 to 27  10 20 
“B” Wood’s pat. planished, Nos. 25 to 27...  9 20 

Broken packs tfc per pound extra

HAMMERS.

dls.

HINHES.

HAKHERS. 

25
Maydole & Co.’s....................................dls. 
25
Kip’s................................................  ..  .dls. 
Yerkes * Plumb’s................................. dls. 40*10
Mason’s Solid Cast Steel.........................30c list 60
Blacksmith’s Solid Cast  Steel  Hand__80c 40*10
Gate, Clark’s, 1, 2, 3 ............................  . dls.60*10
State........................................... per doz. net, 2 50
Screw Hook and  Strap, to 12 in. 4%  14 and
3V410
............ net
Vi...........
............ net
8V4
H...........
S ........... ............ net
7%
%........... ............ net
7%
...........dis.
50
Bam Door Kidder Mfg. Co., Wood track__50*10
Champion,  anti friction.............................   60*10
Kidder, wood track.....................................  
40
Pots................................................................60*10
Kettles.........................................................   60*10
Spiders  .........................................................60*10
Gray enameled........................................  .. 40*10
Stamped  Tin Ware............................  .new list 70
Japanned Tin Ware..................................... 
2b
Granite Iron W are..................... new list 3314*10
Blight...................................................  70*10410
Screw  Eyes............................................. 70*10*10
70*10*10
Hook’s ............................ 
Gate Hooks and Eyes...................... 
70*10*10
dls.7o
Stanley Rule and Level  Co.’s .....................
Sisal, $4 Inch and larger.............................  
Manilla.  ............ 
Steel and  Iron.............................................. 
Try and Bevels............................................. 
Mitre............................................................  

BOUSE  PUBNISHINB  HOODS.

levels. 
ROPES.

wire hoods. 

HOLLOW  WARE.

9
13
d ls .

s q u a r e s. 

dls.

 

 

7&
6(
26
Com.  Smooth.  Com.

SHEET IRON.

82 95
3 05
3 05
3 15
8 25

3 35
All  sheets No. 18  and  lighter,  over 30  Inches 

Nos. 10 to  14......................................84 05 
Nos. 15 to 17 .....................................  4  05 
Nos.  18 to 2 1 .................................   4  05 
Nos. 22 to 24 .....................................  4  05 
Nos. 25 to 26 .....................................  4  25 
No. 27 ...............................................   4 45 
wide not less than 2-10 extra
List acct. 19, ’86  .....................................dls. 
Silver Lake, White A..............................list 
Drab A.................................  11 
White  B...............................  1 
Drab B..................................  “ 
White C...........................  

50
50
55
50
55
“  35

SAND PAPER.

SASH CORD.

“ 
“ 
“ 
“ 

 

Discount, 10.

Solid Eyes............................................ per ton 825

SASH WEIHHTS.

dls.

dls.

Hand.

saws. 

Silver Steel  Dia. X Cuts, per foot,__
Special Steel Dex X Cuts, per foot__
Special Steel Dia. X Cuts, per foot__
Champion  and  Electric  Tooth  X

Cuts,  per  foot.
font

traps. 

Steel, Game................................................... 60*10
Oneida Community, Newhonse’s ...............  
35
Oneida Community, Hawley a Norton’s __ 
TO
Mouse,  choker....................................18c per doz
Mouse, delusion............................... 81.50 per doz
dls.
Bright Market..............................................   65
Annealed Market..........................................70—10
Coppered Market.........................................   60
Tinned Market.............................................  62V6
Coppered Spring  Steel................................  
50
Barbed  Fence, galvanized...............................  2 so
painted...................................   2 40

wire. 

“ 

HORSE NAILS.

wrenches. 

Au  Sable  .......................................... dis.  40*10
Putnam......................................... 
dls.  05
Northwestern................................ 
dls. 10*10
dls.
Baxter’s Adjustable, nickeled.................... 
30
50
Coe’s  Genuine............................................. 
Coe’s Patent Agricultural, wrought,  ......... 
75
Coe’s  Patent, malleable..........................  
.75*10
dls.
Bird Cages.......................................... 
 
 
50
Pumps, Cistern........................................  
75*10
Screws, New List.......................................... 70*10
Casters, Bed  a  d Plate...........................50*10*10
Dampers, American..................................... 
40
Forks, hoes, rakes  and all steel goods......65*10

MISCELLANEOUS. 

METALS.
Pie tin.

7

ZINC.

26c
28c

SOLDER.

Pig  Large....................................................  
Pig Bars........................................................ 
Duty:  Sheet, 2V4c per pound.
680 pound  casks...........................................   SM
Per pound....................................................  
V4©Vi...................................................................16
Extra W iping.................................................   15
The  prices  of  the  man;  other  qualities  of 
solder in the market indicated by private brands
1 20
vary according to composition.
Cookson........................................per  pound
Hallett’s......................................  
13
TIN—XELTN HRADR.
10x14 IC, Charcoal........................................8 7
14x2010, 
10x14 IX, 
14x20 IX, 

 
7  0
........................................  9 25
..................................  ...  9 25

Each additional X on this grade, 81.75.

ANTIMONY

“ 

 

“ 
“ 
“ 
TIN—ALLA WAT HEADS.
“ 
“ 
“ 

 
 

 

 

 
 

BOONINB PLATES

10x14 IC,  Charcoal.........................  ...........8 6  75
14x20 IC, 
8 75
10x14 IX, 
8 25
....................................  .  9 26
14x20 IX, 
I  Bach additional X on this grade 11.50.
14x20IC, 
14x20 IX, 
20x28 IC, 
14x20 IC, 
14x20 IX , 
20x28 IC, 
20x28 IX, 
14X28IX............................................................. »14 00
14x81  IX............................................................  15 00
I ! £ »  il: f"r 

“  Worcester.  ........................   6  5o
“ 
............................  8  50
'* 
...........................  18  50
6 00
“  Allaway Grade................ 
7  50
“ 
“ 
12 50
“ 
15  50
BOILER SIZE TIN PLATE.

\ P« P°and 

“ 
“ 
“ 
“ 
“ 

• 980' 

10 00

“ 
“ 
“ 

 
 
 

 
 
 

8

'rara  MICHIGAN  TRADESMAN

A WKKKLTJOURNAL DKTOTKD TO TRB

Best  Interests  of  Business  Men.

Published at

100  L ouis  St., Grand  Rapids,

— BY  THE —

TRADESMAN  COMPANY.
One  Dollar  a  Year,  Payable  in  Advance.

ADVERTISING  RATES  ON  APPLICATION.

Communications  invited  from practical  busi­

ness men.

Correspondents must give their full  name and 
address,  not  necessarily for  publication, but as 
a guarantee of good faith.

Subscribers may have  the  mailing  address  of 
their papers changed as often as desired.
Sample copies sent free to any address.
Entered at Grand  Rapids post office as second- 

class matter.

i3P"When  writing to any of  our  advertisers, 
please  say that  you  saw  their  advertisement in 
The Michigan T radesman.

E.  A.  STOWE,  Editor.

WEDNESDAY.  OCTOBER  2 5 ,   1893.

DEFECTS IN OUR FINANCIAL SYSTEM
A  great deal  has been  said about mak­
ing the West  and  the  South  financially 
independent of the  East. 
It  would  cer­
tainly  be  most  desirable  if  it  could  be 
done,  and not  because  there  is  any  ob­
jection  to  the  West  and  the  South  get- 
ing money  from  the  East,  but  because at 
the time money  is  most  needed  to  move 
the Southern and  Western  crops  it  may 
be most difficult to  secure  on  account  of 
a  financial  stringency  in  the East.

The  whole country  has  just  been  pass­
ing through  such  conditions,  and  it has 
not je t  got safely  rid of them.  The East 
has  been  undergoing  the  throes  of  a 
financial  panic,  while  the  grain  crops of 
the West,  which  are  the  first  to mature, 
have  been  suffering  for  money  to  move 
them.  Now,  the Southern  cotton,  sugar 
and  rice  are ready  to  be  marketed,  and 
they  are feeling the  effect  of  the  finan­
cial  stringency  which,  while  it  has sensi­
bly  relaxed  its  extreme  rigor,  is  still 
making itself most seriously  felt.  There 
is,  then,  an  urgent demaud  for a remedy. 
What  is  most  imperatively  needed  is a 
system of finance so flexible as that  there 
is  always money  to  meet  every  require­
ment of  trade.

Under  the present system  of  banking, 
everything  has  been  done  that  wise and 
considerate  management could do to miti­
gate the  hardships  that  have  been  im­
posed on commerce and  industries  by the 
scarcity of  money.  No fault can  be found 
with  the  banks.  They  deserve the  high­
est  praise,  but  good  management  and 
large  public spirit  will  not  make  up  for 
the deficiencies of  a system.  The  great 
trouble is that  while,  under ordinary cir­
cumstances.  there  may  be  an  abundance 
of  money  with  which  to  do  business,  let 
but  a breeze blow  to  excite  popular dis­
trust,  and  suddenly  all 
the  money  is 
drawn  out of the  banks  and  hid  away, 
and  there is  an  immediate dearth of cash 
with  which  to  do  business.  The  situa­
tion  is just  as  if  ail the rivers and springs 
which  were  supplying a  lake  with  water 
should  be suddenly cut off.  and the basin, 
through  the processes  of  natural  drain­
age and  evaporation,  be  allowed  to  run 
dry.

A  basin  with a perennial  supply which

| is never exhausted  would  be a grand im- 
! provement on  the  pond  which  is liable  to 
i  go dry in  a season  of  drought.  How  to 
i secure  it  is  the  question. 
It  must  be 
j  done either by  a great Government bank,
| like  that  of  England,  or  by  means  of 
! State  batiks  of  undoubted  solvency.
I Take the Bank of England,  for  instance. 
It  never  suspends  payment. 
It  never 
runs  dry. 
It has  been  hard  pushed,  but 
it was  always  able to maintain  itself, and 
not only to  make* all  payments  on  de­
mand,  but  also to  lend  money on  solvent 
security.  All  that the Bank of  England 
does  in  a time  of stringency  is  to  raise 
its  rate  of 
interest.  When  money  is 
scarce the  price  is  higher,  but  it  is  al­
ways  to  he had.  There is  no such  thing 
as  shutting the  vaults  against  the neces­
sities of commerce.

Some such  arrangement  will  have  to 
be provided  by  Congress,  or  the  States 
must  be  permitted 
to  do  so  for  them­
selves.  State  banks  issuing notes prop- 
j erly  guaranteed  or  backed  up  could 
enlarge  their issues in time of stringency 
and  contract 
them  when  not  needed. 
These State notes  would  be  redeemable 
|  in  gold,  or  in  United  States currency.
| So long as the banks of issue held  the con­
fidence  of  the  people  there would be no 
demand  for 
their 
notes.  Nobody  wants  gold  in  ordinary 
business,  nor  would  anybody  demand 
Federal  notes  so  long as the confidence 
j in  the State  notes should  subsist. 
If the 
i State notes  were locked  up  bj*  those  to 
whom  they  were paid  nothing  would  be 
gained,  because  the  State  banks  could 
issue more of  them.  There  would  thus 
I be  no  temptation  to  hide  away  State 
notes in  iron  safes  and old  stockings.

the  redemption  of 

A  great  Federal  hank  would  be on  a 
different  footing  from  the  Federal  treas- 
! ury  in  the emergency  of a great  financial 
stringency.  The  treasury  cannot  issue 
or pay out  a dollar  except  in  obedience 
to a  law  making a specific appropriation. 
It could,  if  it  had money to spare,  redeem 
Government  bonds,  but  the taking in and 
retiring  of  these  bonds  only  results  in 
decreasing  the  basis  upon  which the na­
tional  bank  currency  is  founded.  Should 
the  banks  be  forced  to  give  up  their 
bonds,  they  must  withdraw  their  notes 
from circulation.  Besides,  the  treasury 
cannot  do  a  banking  business. 
It  can­
not  lend  money.  No  matter what secur­
ities  were  carried  to  the  treasury by  a 
proposing  borrower,  he could not obtain 
one cent of aid.  A  Federal  bank  would 
be endowed  with  all  the  functions of  a 
bank,  and  could  make  loans on  approved 
and  undoubted  securities.

It  matters  not  how  the  present silver 
controvcrsey  in  Congress  may  be settled, 
it  is  plain  that  some  decisive  changes 
must  be  made  in the present public finan­
cial  system. 
It  was  not  able  to  render 
any  efficient  aid  in the terrible financial 
troubles of  1873,  nor  in  those of  subse­
quent years.  The wise  men  of Congress, 
as  well  as  the  ablest  financiers  of  the 
great  money centers,  realize  that  some­
thing  must  be  done to  render  the finan­
cial  machinery of  the  country  equal  to 
the  demands of  the  greatest  producing 
and  commercial  nation  upon  the earth.

It  is announced  that  the  World’s Fair 
will  be  open  after  Oct.  30—the 
time 
originally  set by  Congress  for closing it 
—and  that  if sufficient  interest  is mani­
fested in  the  matter  it  may  be continued 
another year,  on  a  smaller  plan  as an 
American exhibition.  T h e  T radesm an

believes that this  would be a serious mis­
take.  The Fair  is  the  greatest  exhibi­
tion of the world’s natural, industrial and 
commercial  resources  ever  held  and  it 
may well be doubted  if it will be equalled 
for many years to come. 
Its importance 
as an  educating force can hardly be over­
estimated,  while its  moral  effect will  be 
equally as great.  But  is  has  its  draw­
backs,  notwithstanding.  Money has been 
poured  into Chicago  in  a  steady stream 
until  business  within  a  radius  of 500 
miles of Chicago is  beginning to  be  seri­
ously affected  by  the steady drain of cur­
rency.  Much of  the stagnation  in  busi­
ness may  be,  more or less directly,  traced 
to the World’s Fair.  Thousands  of peo­
ple have  spent money at the  Fair which, 
by  right,  belonged  to butcher or baker or 
grocer. 
It is not denied  that the  Fair is 
a good thing,  but  we can  easily have too 
much  of  a good  thing,  and  it  is time to 
call  a  halt.  Stop  the  Fair  at  the date 
originally  decided  upon  and  give  busi­
ness a show,  and  stop  the  fearful drain 
upon 
the  country’s  finances.  Chicago 
should  protest  against  an  extension  of 
time beyond the  prescribed  limits. 
It  is 
doubtful  if any other  city  in  the  world 
could  have carried  so  gigantic  an enter­
prise through 
to  a  successful culmina­
tion,  without a hitch,  and  closed  it free 
of debt,  during a  panic the dimensions of 
which are  so  appalling to  contemplate. 
She has covered  herself  with glory,  and 
anything  which  will  in  the  least degree 
rob her of her  just  meed  should not be 
permitted. 
life 
through  accidents  on  the  grounds or on 
the railroads  on  the  way  to  or from  the 
Fair,  should  be given  consideration. 
If 
such loss of  life is  to continue  while  the 
Fair  remains  open, 
it  should be 
closed,  if not  immediately at least on  the 
day  decided  upon  by  Congress.  Close 
the Fair  on  October  30  and  give 
the 
country a rest.

The  awful 

loss  of 

then 

As  will  be seen  by  an  excerpt  in  an­
other column,  the  Kalamazoo  Telegraph 
wants an  inspector of weights and  meas­
ures  for  that  city.  All of the necessary 
standard  weights and measures were  per- 
chased some years  ago,  but  the  Council 
failed  to  pass  the  necessary  ordinance 
and the  m atter ended  there.  Now, how­
ever,  the  people  of  the  Celery  City are 
agitating for the enactment  of the  neces­
sary legislation,  and,  as  the  people  can 
usually get  what  they want, it is expected 
that in  a short  time  that  town  will  be 
sporting a full-fledged  sealer  of  weights 
and  measures.  T h e  T radesm an devout­
ly  hopes that  when  they  get  him he  may 
know  something  about  the  proper  per­
formance of the duties  of his  office,  and 
that  he  may  be able to make more than 
one  (perhaps two)  official  visits  a  day. 
It hopes,  also,  that he  may  be a man of, 
at least,  ordinary  intelligence,  and that 
he  will  use  his  intelligence  in  the  en­
forcement of the ordinance.  It is further 
hoped 
the  prospective  sealer  of 
weights and  measures  in  Kalamazoo may 
be a gentleman,  and  not  a  boor,  in his 
dealings with  the  people  whose weights 
and  measures  he may  be  called  upon  to 
inspect. 
In addition  to  all,  the  hope is 
expressed  that  some  system  may  be de­
vised  applicable to the  business of  such 
an office which  may,  more  or  less accur­
ately,  indicate the  amount of  work done 
by  the  officer  under  the ordinance.  The 
prayerful  attention  of 
the  Kalamazoo 
Common Council  should  be respectfully, 
yet firmly, directed  to  the  above named

that 

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essential qualifications in  an  officer such 
as they  propose to create and sustain.
P ernicious  A dvice  W hich  W en t  Un­

h eed ed .

little 

A young man came to  this  city  about 
seven years  ago and entered  the  employ 
of one of the large  m anufacturing estab­
lishments  for which  the city  is  famous. 
He  was  green  and  awkward  and  was 
given the  poorest position  in  an  impor­
tant department.  Noting his inexperience 
a  blatant  exponent  of  unionism  ap­
proached  him  with  a 
advice: 
“ Young  fellow,  I  want  to  put  a  few 
words  in  you  ear  that  will  help  you. 
This company  is a  soulless  corporation, 
that  regards  its  employes  as  so  many 
machines. 
It makes  no  difference  how 
hard you  work,  or  how  well.  So  you 
want to do just  as little  as  possible  and 
retain  your  job. 
That’s  my  advice. 
This is  a  slave  pen,  and  the  man  who 
works overtime  or  does  any  especially 
fine  work  wastes  his  strength.  Don’t 
you do it.”

The young man  thought  over the  “ad­
vice,” and  after  a  quiet  little  struggle 
with  himself decided  to  do  the best and 
the most he  knew  how,  whether  he re­
ceived  any more  pay  from  the  company 
or not.  At the end  of the year the  com­
pany raised  his wages  and advanced him 
to a more responsible position. 
In three 
years he  was getting a third  more salary 
than  when he  begun,  and  in  five  years 
he  was  head  clerk  in  the  department; 
and the man  who  had  condescended  to 
give the greenhorn  “ advice”  was work­
ing under him  at  the  same  figure  that 
represented  his salary  eleven  years  be­
fore.  The young  man  is  a  member  of 
the firm  now,  owns  his own home and is 
looked  upon  as one  of  the  rising young 
men of this city.  The man  who gave the 
advice is the  president of  a  trade  union 
and an  arrant  agitator  of  the  rights of 
the downtrodden  workingman.  He lives 
in  a  rented  house,  spends  most  of his 
time in saloons  and  curses  the luck  that 
made him  a laborer  while  others  luxur­
iate on the fruits of his labor.
Coupon Books for th e  L a u n d ry  B usiness
The  Baxter  Steam  Laundry,  of  this 
city,  is probably  the  first  laundry estab­
lishment in  the country to adopt the cou­
pon  book  system,  having  given 
the 
Tradesman  Company  an  order  for  a 
quantity  of  specially  designed  and  en­
graved books  in  denominations  of  §3.50 
and §5,  which  will  be sold  to their custo­
mers for cash.  The owner of  a  coupon 
book can leave  it at  the  place his laundry 
is delivered,  so that  the  amount  of  his 
bill can  be torn out  of  the  book  by  the 
driver,  thus avoiding any  delay  in  pay­
ment  for work  and  enabling  the  patron 
to  liquidate  his 
laundry  bills  without 
leaving cash  in the  hands  of  those  who 
might  not  be  entirely  responsible  and 
who might not give a correct  accounting 
therefor.  One  great  advantage  of  the 
coupon  book system  is  that  it affords the 
driver a voucher  for  all  goods  actually 
delivered  where cash  is  not  paid.

From  O ut o f Tow n.

Calls  have  been 

received  at  T h e 
T radesm an office during the  past  week 
from  the  following  gentlemen  in  trade:

Julius Steinberg,  Traverse City.
L.  M.  Wolff,  Hudsonville.
Geo.  F.  Cook,  Grove.
Miss C.  Addis,  Rockford.
E.  J. Manshum,  Fisher Station.
N.  B.  Blain,  Lowell.
L.  E.  Mills,  Grant Station.
A.  W.  Eenton  &  Son,  Bailey.
J.  E.  Thurkow,  Morley.

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I H K   m iO J tiX O ^ J N   T K A  UnaS-EHA ^

9

CHEESE 

IN  COOKERY.

Its  Nutritive  Value  Defended  by  an

A ble  E nglish  A u th o rity .
BY  W.  MATTIEU  WILLIAMS.

Casein  is  a  very  important  constituent 
of  animal  food,  although  it  is  not con­
tained  in  beef,  mutton,  pork,  poultry, 
game,  fish  or any  other organized animal 
substance,  unless  in egg  yolk,  as  Leh­
mann  states. 
It is  noteveu proved  satis­
factorily to exist in the blood,  although  it 
is  somehow  obtained  from  the blood  by 
special  glands at  certain  periods. 
It is 
the  substantial  basis  of  cheese,  which, 
as  everybody  knows,  is  the consolidated 
curd of milk.

It is  evident at  once  that  casein  must 
exist in  two  forms,  the  soluble  and in­
soluble,  so  far  as  the  common  solvent, 
water,  is concerned. 
It exists in the sol­
uble  form,  and  is  completely  dissolved 
in  milk,  and insoluble in  cheese.  When 
precipitated  in  its  insoluble  or  coagu­
lated  form  as  the  curd  of  new  milk  it 
carries  with it the fatty matter or cream, 
and, 
therefore,  in  order  to  study  its 
properties in  a state of  purity,  we must 
obtain  it  otherwise.  This  may  be  done 
by allowing the fat  globules of  the mlik 
to float  to the  surface,  and  then  remov­
ing them  by separating  the  cream as by 
the ordinary dairy method.  We thus ob­
tain  in  the skim milk a solution of casein, 
but still there  remains some  of  the fat. 
This may be removed  by evaporating the 
solution down  to  solidity,  and  then dis­
solving  out the  fat  by means  of  ether, 
which  leaves the  soluble  casein  behind. 
The  adhering  ether  being  evaporated, 
we  have  a  fairly  pure  specimen  of 
casein in  its original  or soluble form.

This,  when  dry,  is  an  amber-colored, 
translucent  substance,  devoid  of  odor, 
and  insipid.  The insipidity  and  absence 
of  odor  of 
the  pure  and  separated 
casein  are  noteworthy,  as  showing  that 
the condition  in  which  it exists  in  milk 
is very different  from that of  the  casein 
of  cheese.  My  object  in  pointing  this 
out is  to show  that  in  the  course of the 
manufacture  of  cheese  new  properties 
are  developed.  Skim  milk—a  solution 
of  >casein—is 
tasteless  and  odorless, 
while  fresh  cheese,  whether  made  from 
skim or  whole  milk,  has a  very decided 
flavor and odor.

If  we now add some of  our  dry  casein 
to  water,  it  dissolves,  forming a  yellow­
ish viscid  fluid,  which,  on  evaporation, 
becomes covered  with a slight film of  in­
soluble  casein,  which  may  be  readily 
drawn  off.  Some  of  my  readers  will 
recognize  in  this  description  the  resem­
blance  of  a  now  well-known  domestic 
soluble  casein,  con­
preparation  of 
densed  milk,  where  it 
is  mixed  with 
much  cream,  and  in the  ordinary  prepa- 
tion  also  much  sugar.  The  cream  di­
lutes the  yellowness,  but  does  not quite 
mask  it,  and  the  viscidity  is  shown by 
the strings which follow the  spoon  when 
a spoonful  is  lifted. 
If  a  concentrated 
solution of  pure casein is exposed  to the 
air 
rapidly  putrefies,  and  passes 
through a series  of  changes  that  I must 
not  tarry 
to  describe,  beyond  stating 
that  ammonia  is  given  off,  and  some 
crystalline  substances,  such  as  leucine, 
tyrosine,  etc.,  very  interesting 
to  the 
physiological  chemist,  but not important 
in  the kitchen,  are formed.

A  solution  of  casein  in  water  is  not 
eoagulated by  boiling;  it may  be repeat­
edly  evaporated  to  dryness  and  redis­
solved.  Upon this depends the  practica­
bility of  preserving  milk  by  evaporating

it 

it  down,  or  “condensing.”  This  con- ! 
densed  milk,  however,  loses  a little;  its i 
albumen  is  sacrificed,  as  everybody  will ] 
understand  who has  dipped  a spoon  into 
freshly-boiled  milk  and  observed 
the 
skin  which  the  spoon  removes  from  the ! 
surface.  This is coagulated albumen.

If alcohol  is  added  to  a  concentrated  j 
solution  of  casein  in  water,  a  pseudo­
coagulation occurs;  the casein  is  precipi­
tated  as  a  white  substance  like  coagu­
lated  albumen,  but  if  only  a  little alco­
hol is  used,  the solid  may  be redissolved  j 
in  water; if,  however,  it  is  thus  treated j 
with  strong  alcohol,  the  casein  becomes | 
difficult of  solution,  or  even  quite  Insol­
uble.  Alcohol  added  to  solid  soluble 
casein  renders it opaque, and  gives  it  the 
appearance of coagulated  albumen.  The 
alcohol itself dissolves a little of  this.

The 

characteristic 

coagulation  of 
casein,  or its conversion from the soluble 
to the insoluble form,  is produced  rather 
mysteriously  by  rennet.  Acids  gener­
ally  precipitate  it,  either  from  aqueous 
solution or from  milk.  The coagulation 
thus  effected  by  mineral  acids  from 
aqueous  solutions  is  not so  complete as 
that produced  by  lactic acid  or  vinegar 
from  milk,  the  former  coagulum  being 
more  readily redissolved  by  alkalies  or 
weaker basic substances  than  the  latter.
A  calf  has  four  stomachs,  the  fourth 
to  ours, 
being that  which  corresponds 
It  is 
both 
lined  with  a  membrane  from  which  is 
secreted 
juice  and  other 
fluids  concerned  in effecting the conver­
sion of  food  into  chyme.  A  week  infu­
sion  made  from  a  small  piece  of  this 
mucous  membrane  will  coagulate 
the 
casein of  3,000 times  its own  quantity of 
milk,  or  the coagulation  may  be effected 
by placing a  small  piece of  the stomach 
(usually  salted  and  dried  for  the  pur­
pose)  in  the milk  and  warming  it for  a 
few hours.

in  structure  and functions. 

the  gastric 

Many theoretical  attempts  have  been 
made to explain this action of the rennet. 
Simon  and  Liebig  suppose  that  it acts 
primarily  as  a  ferment,  converting  the 
sugar of  milk  into  lactic acid,  and  that 
this  lactic  acid  coagulates  the  caseiu. 
This  theory  has  been  controverted  by 
Selmi  and others,  but the  balance of evi­
dence  is decidedly  in  its favor.  The co­
agulation  which  occurs  in 
living 
stomach  when  milk  is  taken  as  food  ap­
pears to  be due to the lactic  acid  of  the 
gastric juice.

the 

Casein,  when 

thoroughly  coagulated 
by  rennet,  then  purified  and  dried,  is  a 
hard and  yellowish  hornlike  substance. 
It  softens  and swells in  water,  but does 
not dissolve therein,  nor  in  alcohol  nor 
weak  acids.  Strong  mineral  acids  de­
compose it.  Alkalies dissolve it readily, 
and  if concentrated,  decompose it  on the 
application  of  heat.  When  moderately 
heated,  it softens and may  be drawn into 
threads, and becomes elastic;  at a higher 
temperature it  fuses,  swells  up,  carbon­
izes,  and  develops  nearly  the same pro­
ducts of  distillation as the other protein 
compounds.

Note the  differences  between this and 
the soluble  casein above  described,  viz., 
that  obtained  by  simply  removing  the 
fat from the milk, then evaporating away 
the water,  but using no rennet.

I  have  good and sufficient reasons  for 
the  properties  of  this 
thus specifying 
constituent  of  food. 
It  contains  (as  I 
shall  presently  show)  more  nutritious 
material  than  any other food  that is ordi­
narily obtainable,  and its  cookery is sin-

indigestible,  although 

gulariy neglected,  is  practically  an  un-1 
known  art,  especially  in  this  country,  j 
We commonly  eat it  raw,  although  in  its 
raw state  it 
is  peculiarly  indigestible,  J 
and  in  the  ouly  cooked  form  familiarly i 
known  among us  here,  that  of  a  Welsh , 
rabbit, or rarebit, it  is  too often  rendered j 
still  more 
this | 
need not be the case.
Here,  in  this  densely  populated  coun- j 
try,  where  we  import  so  much  of  our j 
food,  cheese demands our most  profound j 
attention.  The  difficulties  and  cost  of j 
importing  all  kinds  of  meat,  fish  and > 
poultry  are  great,  while  cheese  may  be | 
cheaply and  deliberately  brought  to  us ! 
from  any  part  of  the world  where cows | 
or goats can  be fed,  and  it  can  be stored I 
more readily and  kept  longer than other 
kinds of  animal  food.  All 
is  re­
quired  to  render  it,  next  to  bread,  the 
staple  food  of  Britons is scientific cook­
ery.

that 

If  1  shall  be able,  in  what  is to follow, 
to impart to  my  fellow-countrymen,  and 
more  especially  fellow-countrywomen, 
my own  convictions concerning the cook- 
ability,  and consequent improved  digest­
ibility,  of cheese,  I  shall  have  “done the 
State some service.”

Take  muscular  liber  without  bone— 
i.  e.,  selected  best  part  of  the  meat— 
beef  contains  on  an  average  72%  per 
cent,  of  water;  mutton,  73%;  veal, 74%; 
pork,  69%;  fowl,  73%;  while  Cheshire 
cheese  contains  only  30%,  and  other 
cheese about  the  same.  Thus,  at start­
ing,  we have  in  every  pound of  cheese 
rather more 
than  twice  as  much  solid 
food as  in a pound  of  the  bes*  meat,  or 
comparing with the average of the  whole 
carcass, 
including  bone,  tendons,  etc., 
the cheese has  an  advantage of three to 
one.

The following results of Mulder’s anal­
ysis  of  casein,  when  compared  with 
those by the same  chemist  of  albumen, 
gelatin  and  fibrin,  show  that  there is  but 
little difference in  the  ultimate chemical 
composition  of  these,  so  far  as the con­
stituents there named  are concerned:
Carbon..............
11 > drogen...........
Nitrogen 
...........
Oxygen, sulphur
Carbon...............
Hydrogen 
__
Nitrogen............
Oxygen..............
Sulphur..............
Phosphorus......

Casein. 
..  53.13
..  7.15
15.65
..  23.37
Albumen. Gelatin. Fibrin.
52.7
6.9
15.4
23.5
1.2
0.3
We may,  therefore,  conclude  that,  re­
garding these from the  point of  view of 
nitrogenous  or  flesh-forming,  and  car­
bonaceous  or  heat-giving  constituents, 
these  chief  materials  of  flesh  and  of 
cheese are about equal.

50.40
6.64
18.34
24 62
24.62
24.62

53.5
7.0
15.5
22.0
1.0
0.4

The same is  the  case  as  regards  the 
fat.  The quantity  In  the carcass of oxen, 
calves,  sheep,  lambs and  pigs  varies,  ac­
cording to Dr. Edward Smith,  from 16 per 
cent,  to  31.3  per  cent,  in  moderately 
fatted  animals;  while 
in  whole-milk 
cheese it  varies from  21.68  per  cent,  to 
32.31  per  cent,  coming  down  in  skim- 
milk cheese as  low  as 6.3.  Dr.  Smith  in­
cludes  Neufchatel  cheese,  containing 
18.74  per cent.,  among 
the  whole-milk 
cheese.  He  does  not  seem  to  be aware 
that the cheese  made  up  between straws 
and sold  under that name is  a  rlcotta or 
crude  curd  of  skim-milk  cheese. 
Its 
just value is about threepence per pound. 
In  Italy, where  it forms the basis of some 
delicious  dishes 
(such  as  budino  di 
rlcotta), it is sold  for about twopence per 
pound,  or less.

There is a discrepancy in  the published 
analysis  of  casein  which  demands ex­

planation here,  as  it  is of great  practical 
importance.  They  generally  correspond 
to the above of  Mulder within  small  frac­
tions,  as shown  below in those of f- eherer 
and  Dumas:
Carbon  ...  ..........................
Hydrogen.........................
Nitrogen.............................
Oxygen, sulphur................

Scherer.  Dumas.
53.7
54.(565
7.2
7 465
15.  21
16.6
22.5
22.14 i
li 0 IKK)
100.0
are  made up
without  any phosphate of  lime,  while ac­
cording 
(Physiological 
Chemistry,  vol.  I,  p.  379,  Cavendish  edi­
tion),  “ casein  that  has  not been treated 
with  acids contains about  6  per cent,  of 
phosphate of  lime;  more,  consequently, 
than  is contained  in  any  of  the  protein 
compounds  we  have  hitherto  consid­
ered.’’

In  these  the  100  parts

to  Lehmann 

From  this  it appears that we  may  have 
casein  with, and casein without, this nec­
In  precipi­
essary  constituent of  food. 
tating  casein  for 
laboratory  analysis, 
acids  are  commonly used,  and  thus the 
phosphate of lime  is  dissolved  out;  but 
I  am  unable at  present to tell my readers 
the precise extent  to which  this  actually 
occurs in  practical  cbeesemaking  where 
rennet  is  used.  What  i  have  at  present 
learned only  indicates generally that this 
constituent  of  cheese  is  very  variable; 
and  1  hereby  suggest to  those chemists 
who are  professionally concerned  in  the 
analysis of  food,  that  they  may  supply  a 
valuable contribution  to  our knowledge 
of this subject bv simply determining the 
phosphate  of  lime  contained  in  the ash 
of different  kinds of  cheese. 
I  would do 
this  myself,  but  having during  some ten 
years past nearly forsaken the laboratory 
tor the  writing-table,  1  have not the  leis­
ure  for such  work;  and,  worse still, have 
not that  prime  essential  to  practical re­
search  (especially of  endowed  research) 
a staff of  obedient  assistants  to  do  the 
drudgery.

The  comparison  especially  demanded 
is between cheese  made  with  rennet and 
those Dutch and  factory cheese,  the curd 
of  which  has  been  precipitated  by  hy­
drochloric  acid.  Theoretical  considera­
tions point to  the  conclusion  that in the 
latter much or even  all  of  the phosphate 
of  lime  may  be  left  in  solution  in  the 
whey,  and  thus  the  food-value  of  the 
cheese  seriously 
lowered.  We  must, 
however,  suspend judgment in  the mean­
time.

In  comparing  the  nutritive  value  of 
cheese  with  that  of  flesh,  the  retention 
of  this  phosphate  of  lime  corresponds 
with the  retention of some  of  the  juices 
of  the meat,  among  which are the phos­
phates of the flesh.

The  phosphates of  lime are  the  bone­
making material of  food,  and have some­
thing to do in  building up  the  brain  and 
nervous  matter, though  not  to  the extent 
that is supposed  by  those  who  imagine 
there  is  a  special  connection  be­
that 
tween  phosphorus  and 
the  brain,  or 
phosphorescence and spirituality.  Bone 
contains  about  11  per  cent,  of  phos­
phorus,  brain  less than  1  per cent.

The  value of  food  in  reference  to  its 
phosphate of lime is  not  merely  a  mat­
ter of  percentage,  as this salt may exist 
in  a state of solution,  as  in  milk,  or as a 
solid  very difficult of  assimilation,  as  in 
bones.  That retained  in  cheese is  prob­
ably  in  an  intermediate  condition—not 
actually  in  solution,  but so finely divided 
as to be readily  dissolved  by  the acid of 
the gastric juice.

I  may  mention,  in  reference  to  this, 
that  when  a  young  child or  other young

minutes.”

in  the oven  for 

tammy  cloth;  add 

A  correspondent  writes  as 

the  substantial  dish of a | It.  and  bake 

1  have tested its digestibility  by  eating |  Cre-Fydd  says: 

ÎO
animal  takes its natural  food  in the form  experience convinces me  that  we make  a | be  any  lumps,  strain  the  souffle  paste  who  are  brain-workers,  and  for 
of milk,  the milk  is  converted  into  un- | mistake  in  using  it  to  supplement  the  through  a 
pressed  cheese,  or  curd,  prior  to  its  j  soup and  meat. 
digestion. 

XJtdJU  JMLlC-fcdLIC^JN  T B A D £ S M  A  N

all
others  whose  occupations  are  at  all se- 
dentary.  The  undiluted  fond u  is  too 
nutritious  for  us, though  suitable  for tho 
mountaineer.

The chief  difficulty  in  preparing this 
that of  obtaining 
dish  conveniently  is 
suitable vessels  for  the  final  frying  or 
Grate  six  ounces of !  baking,  as each portion  should be poured
into,  and  fried  or  baked  in,  a separate 
dish, so that each may, as in Switzerland, 
have his own fondu  complete,  and eat it 
from  the dish as  it  comes  from  the fire. 
4s demand  creates supply,  our ironmon­
gers,  etc.,  will  soon  learn  to  meet  this 
demand  if  it arises.

seven 
It is far  too  nutritious  ounces of  grated  Parmesan  cheese,  and 
|  for this; its savory  character tempts one  seven  yolks  of  eggs; whip  the  whites
Supposing that,  on an  average,  cheese  !  to eat  it  so  freely  that  it  would  be  far I till they  are firm,  and then  add them  to
contains only one-half of  the 6  per cent,  j  wiser to  use  it as the  swiss  peasant uses  j  the mixture; fill  some paper cases  with
of phosphate of lime  found,  as above,  in  j  his  fondu—as 
fifteen
the casein,  and taking  into consideration  I wholesome dinner. 
the water  contained  in  flesh,  the  bone,  j 
etc.,  we  may conclude generally  that one j  it  heartily  for  supper.  No  nightmare 
pound  of  average  cheese  contains  as  has followed. 
If I sup  on  a correspond- 
much nutriment as  three  pounds  of  the  ing quantity of  raw cheese,  ray  sleep  is 
average material of  the carcass of  an  ox  miserably  eventful.
or  sheep  as  prepared  for  sale  by  the 
follows 
butcher, or,  otherwise stated,  a cheese of  from  the Charlotte Square  Young Ladies’
Institution:  “ I  have  been 
trying  the 
twenty  pounds weight  contains  as  much 
various  ways  of  cooking  cheese  men­
food  as a sheep  weighing sixty  pounds as 
tioned  in  your  aticles  in Knowledge and 
it hangs in  the butcher’s shop.
have  one or  two  improvements  to sug­
gest  in  the  making  of  cheese  pudding.
1  find  the  result  is much  better  when  the 
bread  is grated  like the cheese  and thor­
oughly  mixed  with  it;  then  the  batter 
poured over both. 
I think  you  will also 
find  it  better  when  baked  in  a shallow 
tin, such  as  is  used  for  Yorkshire  pud­
ding.  This  gives more  of  the browned 
surface,  which 
is  the  best  of  it.  An­
other improvement  is tc  put some of  the 
crumbled bread  (on  paper)  in  the  oven 
until  brown,  and eat  this with  it  (as for 
game). 
I have not succeeded in  making 
any  improvement  in  the  fondu,  which is 
delightful.”

rich cheese  (Parmesan  is  the best);  put 
it into  an  enamelled  saucepan,  with  a 
teaspoonful  of flour of mustard, and  salt- 
spoonful  of  white  pepper,  a  grain  of 
cayenne,  the  sixth  part  of  a  nutmeg, 
grated,  two  ounces of  butter,  two table­
spoonfuls of  baked  flour,  and  a  gill  of 
The bicarbonate of  potash is  au origi­
new  milk;  stir it over a  slow  fire until  it 
nal novelty that will  possibly alarm some
becomes  like  smooth  thick  cream  (but  it
must not  boil); add the well-beaten yolks  of my non-chemical readers. 
I  advocate 
of  six  eggs,  beat  for ten  minutes,  then I its use  for two reasons:  First,  it  effects 
add  the  whites  of  the  eggs,  beaten  to a ,  a better  solution  of  the  casein  by neu- 
stiff froth;  put  the  mixture into a tin  or j  tralizing the free  lactic  acid that inevit- 
a cardboard  mould,  and  bake in  a quick  ably exists  in  milk  supplied  to  towns.
and  any free acid  that  may remain in  the 
oven  for  twenty  minutes.  Serve  imme­
cheese.  At a farmhouse, where the milk 
diately.”
is just drawn from  the cow,  it  is  unnec­
essary  for the purpose, as such new milk 
itself  slightly  alkaline.  My  second 
is 
reason 
is  physiological and  of  greater 
weight.  Salts  of  potash  are  necessary 
constituents of human food.  They exist 
in all  kinds of wholesome vegetables and 
fruits,  and in  the  juices  of  fresh meat, 
but they  are wanting  in  cheese,  having, 
on account of their great  solubility, been 
left behind in the  whey.

that  we  certainly  cannot,  if 
the cheese is  eaten  raw;  but  1  have  no 
doubt, 
that  we  may,  if  it  be  suitably 
cooked.  Hence  the  paramount  import­
ance of this part of my  subject.  A Swiss 
or  Scandinavian  mountaineer  can  and 
does digest and assimilate raw cheese as a 
staple  article  of  food,  and  proves  its 
nutritive value  by  the  result; but feebler 
bipeds  of  the  plains  and  towns  cannot 
do the  like.

the  practical  question. 
Can  we  assimilate  or  convert  into  our 
own substance  the  cheese-food  as easily 
as we may  the  flesh-food?

Now  comes 

1  reply 

I may here mention  that  I  have recent- j 
ly made some experiments on the dissolv­
ing of cheese  by  adding  sufficient  alkali 
(carbonate  of  potash)  to  neutralize  the 
acid it contains,  in  order to convert the 
casein  into  its original  soluble form  as 
it existed  in  the milk,  and  have partially 
succeeded,  both  with  water  and  milk  as 
solvents;  but  before  reporting  these  re­
sults in detail  I  will  describe  souieof the 
practically  established  methods of cook­
ing cheese that  are so curiously unknown 
or  little  known  in  this country.

in  the  fatherlaud  of  my  graudfather, 
Louis Gabriel  Mattieu,  one  of  the  com­
monest dishes  of  the  peasant  who  tills 
his own  freehold  and  grows  his own food 
is a fondu.  This is  a mixture of cheese 
and  egg,  the cheese  grated  and  beaten 
into  the  eggs,  as  in  making  omelettes, 
with  a  small  addition  of  new  milk  or 
butter. 
It  is  placed  in  a  little  pan  like 
a flower-pot saucer, cooked gently, served 
as it comes off  the  fire,  and  eaten  from 
the  vessel  in  w hich  it  is cooked. 
I  have 
made  many  a  hearty  dinner  on  one  of 
these,  with  a lump of  black  bread and a 
small  bottle <  f   thin  wine,  the  c o s t   of the 
whole  banquet  at a  little  auberge  being 
usually  less  than  sixpence.  The cheese 
is in  a  pasty  condition,  and  partly  dis­
solved 
I  have 
tested  the  sustaining  power  of  such  a 
meal  by  doing some  very  stiff  mountain 
climbing and  long  fasting after it. 
it is 
rather  too  good—over  nutritious—for a 
man only doing  sedentary  woik.

in  the  milk  or  butter. 

A diluted  and  delicate modification  of 
this  may  be  made  by  taking  slices  of 
bread,  or bread and butter,  soaking them 
in  a batter made of eggs and  milk—with­
out  flour—then  placing 
the  slices  of 
soaked bread in  a pie-dish,  covering each 
with  a  thick  coating  of  grated  cheese, 
and thus building up  a stratified deposit 
to fill the dish.  The  surplus  batter may 
be poured  over the  top; or if  time is al­
lowed for saturation,  the trouble of  pre­
liminary soaking may  be saved by simply 
pouring all  the  batter thus.  This,  when 
gently  baked,  supplies  a  delicious and 
highly  nutritious  dish.  We  call 
it 
“cheese pudding”  at home,  bnt my own

My  recollections  of  the fondu of  the 
Swiss  peasant  being  so  eminently satis­
factory on  all  points—nutritive or  sus­
taining  value,  appetizing 
flavor  and 
economy—1  have sought  for a recipe  in 
several cookery  books  and  find  at last  a 
near  approach to  it in an  old  edition  of 
Mrs.  Rundeil’s  “Domestic Cookery.”  A 
similar dish  is  described  in  that  useful 
book  “Cre-Fydd’s  Family  Fare,” under 
thenam eof Cheese Sou ffle or Fondu.  1 had 
looked  for  it in  more  pretentious  works, 
especially  in  the  most  pretentious  and 
the  most  disappointing  one  I  have  yet 
been tempted  to  purchase,  viz.,  the 27th 
edition  of  Francatelli’s  “ Modern Cook,” 
a  work  which  I  cannot  recommend  to 
anybody  who  has  less 
than  £20,000  a 
year and a corresponding luxury of  liver.
Amidst  all  the  culinary monstrosities 
of 
these  high-class  manuals,  I  fail  to 
find  anything  concerning the cookery  of 
cheese that is worth  the  attention of  my 
readers.  Francatelli  has,  under 
the 
name  of  “ Eggs  a  la  Suisse,”  a  sort of 
fondu.  but decidedly  inferior to the com­
mon  fondu of the  humble  Swiss osteria, 
as  Francatelli  lays the eggs  upon  slices 
of  cheese  and  prescribes especially  that 
the yolks shall  not be  broken; omits  the 
milk,  but substitutes  (for  high-class  ex­
travagance’  sake,  I  suppose)  “ a gill of 
double  cream,”  to  be  poured  over  the 
top.  Thus  the cheese  is  not  intermin­
gled  with the egg, lest it  should spoil  the 
appearance  of  the  unbroken  yolks,  its 
casein  is  made  leathery instead of being 
dissolved,  and  the  substitution  of  six­
penny  worth  of  double  cream  for  a 
halfpenny  worth  of  milk  supplies  the 
high-class  victim  with  fivepence  half­
penny  worth of bilary derangement.

In Gouffe’s “ Royal Cookery Book”  (the 
Household  Edition  of  which  contains a 
great  deal  that  is  really  useful  to  an 
English housewife)  1  find a better recipe 
the  name  of  Cheese  Souffles. 
under 
two  ounces  and  a 
He  says:  “ Put 
quarter 
stew  pan 
with  one  pint  and  a  half  of  milk; 
season  with salt  and  pepper;  stew over 
the  fire  until  boiling,  and  should there

flour 

of 

in 

a 

there 

Here  is  a  true  cookery  of  cheese  by 
solution,  and  the  result  is an  excellent 
dish.  But 
is  some  unnecessary 
complication  and  kitchen  pedantry  in­
volved.  The souffle part of the  business 
is a mere  puffimg up  of  the mixture for 
the  purpose of  displaying the cleverness 
of  the cook,  being  quite  useless  to  the 
consumer,  as  it subsides  before it can  be 
eaten. 
It further involves practical mis­
chief,  as  it caunot  be  obtained  without 
toasting  the  surface of  the  cheese  into 
an air-tight  leathery  skin  that is abnor­
mally  indigestible.  The following is  my 
own  simplified  recipe:

Take  a quarter  of  a  pouud  of  grated 
cheese; add  to it a gill  of  milk in  which 
is dissolved  as  much  powdered  bicarbon­
ate of potash as  will  stand  upon a three­
penny piece; mustard, pepper, etc.,  as de­
scribed  above  by  Cre-Fydd.  Heat  this 
carefully  until the  cheese  is  completely 
dissolved.  Then  beat  up 
three  eggs, 
whites and yolks together,  and  add  them 
to  this  solution  of  cheese,  stirring  the 
whole.  Now  take  a  shallow  metal  or 
earthenware  dish  or  tray  that will  bear 
heating;  put a  little  butter  on  this,  and 
heat the  butter  until  it frizzles.  Then 
pour the mixture  into the  tray  and bake 
or fry  it  until  it  is nearly  solidified.

A cheaper  dish  may  be  made  by  in­
creasing the  proportion  of  cheese—say, 
six  to eight ounces  to three eggs; or only 
one  egg 
to  a  quarter  of  a  pound  of 
cheese for a hardworking man  with  pow­
erful digestion.

times 

The absence  of  potash  appears to me 
to  be  the  one  serious  objection  to  the 
free use of cheese diet.  The Swiss peas­
ant escapes the mischief  by his abundant 
salads,  which,  eaten  raw,  contain  all 
their potash salts,  instead of  leaving  the 
greater part in  the  saucepan,  as do cab­
bages,  etc.,  when  cooked 
in  boiling 
water. 
In  Norway,  where  salads  are 
scarce,  the  bonder  and  his  houseman 
have  at 
suffered  greatly  from 
scurvy,  especially  in  the  far  north,  and 
would  be  severely  victimized  but  for 
special  remedies that  they use  (the  motr 
tebeer,  cranberry,  etc.,  grown  and  pre­
served especially for the  purpose.)  The 
Laplanders make a broth of scurvy-gras» 
and similar  herbs;  I have watched them 
gathering  these,  and  observed  that  the 
wild  celery  was  a  leading  ingredient. 
Scurvy on board ship results from eating 
salt meat,  the  potash  of  which  has  es­
caped  by  exosmosis 
the  brine  or 
pickle.  The  sailor  now  escapes  it  by 
drinking citrate of potash  in  the  form of 
lime-juice,  and  by  alternating  salt  junk 
with rations of  tinned meats.

into 

E.  D.  Girdlestone  writes  as  follows  (1 
I once  lived  for six  days on  bread  and 
quote  with  permission): 
“ As  regards 
cheese  only,  tasting  no  other  food. 
I 
the cheese fondu,  your recipe  for  which 
had,  in company  with C. M. Clayton  (son 
has enabled  me to  turn  cheese  to  prac­
of the Senator  of  Delaware,  who  nego­
tical  account as food, you  may  be glad  to 
tiated the Clayton-Bulwer  treaty),  taken 
hear that it  has  become  a  common  dish 
a passage from Malta to Athens in  a  lit­
Indeed, 
in  our  microscopic  menage. 
tle  schooner.  Expecting  only  a 
three 
cheese,  which  was  formerly  poison 
to 
days’ journey,  we took  no  other  rations 
me,  is now alike pleasant and digestible. 
than  a 
lump  of  Cheshire cheese and  a 
But  some  of  your  readers  may  like  to 
supply of bread.  Bad  weather  doubled 
know that the  addition of  bread crumbs 
the expected  length of  our journey.  We 
is,  in my  judgment,  at  least,  a great im­
were both young and proud of our hardi­
provement,  giving  greater  lightness  to 
hood in bearing privations, being staunch 
the  compost,  and  removing  the  harsh­
disciples of  Diogenes;  but,  on  the  last 
ness  of  flavor  otherwise  incidental  to a 
day,  we succumbed,  and  bartered the re­
mixture which  comprises so  large a pro­
mainder of our  bread and cheese for some 
portion of  cheese.  We  (my  wife  and I) 
think 
I 
of the boiled  horse  beans  and  cabbage 
have received two  other  letters making,
broth  of 
forecastle.  The  cheese,
quite  independently,  the  same  sugges-  highly  relished  at first,  had  become  posi­
tion  concerning 
I  tively nauseous,  and our  craving for the 
have  tried  the  addition,  and  agree  with |  forecastle  vegetable  broth  was  absurd, 
Mr.  Girdlestone  that  it  is  a  great  im-1 considering  the  full  view  we  had of  it* 
provement as food  for such  as ourselves,  I constituents and  of  the  dirtyness of  its

the  bread  crumbs. 

improvement.” 

this  a  great 

the 

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HTlh:  M ICHIGAN  TRADESM AN

li

the  cheese  and  bread. 

cooks. 
I  attribute this to  a  lack of pot­
ash salts in 
It 
was similar to the  craving  for  common 
salt  by  cattle that  lack  necessary chlor­
I  am  satisfied  that 
ides in  their  food. 
cheese can never  take 
the  place  in  an 
economic dietary,  otherwise  justified  by 
its  nutritious  composition,  unless  this 
deficiency of potash is somehow supplied. 
My device of  using it with milk  as  a sol­
vent supplies it  in a simple  and  natural 
manner.

The  milk  is not necessary,  though pre­
ferable. 
I  find that  a solution of cheese 
may  be made in  water by  simply  grating 
or thinly  slicing the  cheese,  and  adding 
it  to  about 
its  own  bulk  of  water  in 
which the bicarbonate  of  potash  is  dis­
solved.

The  proportion  of  bicarbonate,  which 
I theoretically estimate  as demanded  for 
supplying the  deficiency of  potash,  is at 
a rate  of  about a quarter of  an ounce to 
the pound of cheese;  and  1  find  that  it 
will  bear this quantity without the  flavor 
of the potash  beiug  detected.  The  pro­
portion of  potash  in  cows’  milk is  more 
than double  the  quantity thus supplied, 
but 1  assume that the  cheese  loses about 
half of  its original  supply,  and  base this 
assumption  on 
the  fact  that  ordinary 
cheese  contains  an  average  of  about  4 
per cent,  of saline matter,  while the pro­
portion of saline matter to the casein  and 
fat of the milk  amounts  to  5  per  cent. 
This  is  a rough  practical estimate,  kept 
rather below the actual quantity demand­
ed; 
than  the  quarter 
ounce  may  be  used  with  impunity.  1 
have doubled  it  in  some  of  my experi­
ments,  aud  thus  have  just  detected  the 
bitter flavor of the salt.

therefore,  more 

the  newer  and  milder 

As regards the solubility of the  cheese, 
I should add that there  are  great  differ­
in  different  samples.  Generally 
ences 
speaking, 
the 
cheese  the  more  soluble.  Some  that  I 
have tried  leave  a  stubbornly  insoluble 
residuum,  which 
is  detestably  tough. 
I found the same  cheese to be  unusually 
indigestible  when  eaten  with  bread  in 
the ordinary  raw state.

My first acquaintance  with the rational 
cookery of cheese was  in  the autumn of 
1842,  when I dined with the monks of St. 
Bernard.  Being  the  only  guest,  1  was 
the first to  be  supplied  with  soup,  and 
then came a dish of  grated  cheese.  Be­
ing  young  and  bashful,  I  was  ashamed 
to display  my  ignorance  by asking what 
I was to do with the cheese,  but  made a 
bold  dash,  nevertheless,  and  sprinkled 
some of it into my  soup. 
I then  learned 
that  my  guess  was  quite  correct; 
the 
prior and the monks  did the  same.

On walking on  to  Italy I  learned  that 
there such use of cheese is universal.  Min- 
estra without  Parmesan  would  in  Italy 
be regarded as we  in  England  should  re­
gard  muffins  and  crumpets without but­
ter.  During  the  forty years  that  have 
elapsed since my  first  sojourn  in  Italy, 
my sympathies are  continually lacerated 
when  I  contemplate 
the  melancholy 
spectacle  of  human  beings  eating  thin 
soup without any  grated cheese.

Not  only  in  soups,  but in many other 
dishs,  it  is  similarly  used.  As an  ex­
ample,  I may name Risotto a la Milanese, 
a delicious,  wholesome,  and  economical 
dish—a  sort  of  stew  composed  of  rice 
and the giblets of fowls,  usually charged 
for at about twopence to  threepence per 
portion  at  Italian  restaurants.  This,  I 
suppose,  is the  reason  why  I  find  no re­
It is
cipe  for  it  in  the  cookery  books. 

always  served  with  grated  Parmesan. 
The  same  with  the  many  varieties  of 
paste,  of  which  macaroni  and vermicelli 
are the best known  in  this country.

In all these cases the cheese is sprinkled 
over,  and  then stirred into the soup,  etc., 
while  it is hot.  The  cheese being finely 
divided is fused at  once,  and  thus  deli­
cately cooked. 
It is quite different from 
the macaroni and cheese  commonly  pre­
pared  in  England  by  depositing  maca­
roni in a pie-dish,  then  covering  it  with 
a stratum  of  grated  cheese,  and placing 
this in  a oven  or  before  a  fire until  the 
cheese  is  dessicated,  browned  and con­
verted into a horny,  caseous  form of car­
bon that would  induce chronic dyspepsia 
in the stomach of  a  wild  boar if  he  fed 
upon  it for a week.

In all  preparations  of  Italian  pastes, 
risottos,  purees,  etc.,  the  cheese  is inti­
mately  mixed throughout,  and  softened 
aud  diffused 
the  manner 
above described.

thereby 

in 

The Italians themselves  imagine  that 
only  their own Parmesan cheese is  fit for 
this  purpose,  and  have  infected  many 
Englishmen  with  the  same idea. j^Thus 
it happens that fancy prices  are  paid in 
this country for  that  particulargcheese, 
which nearly resembles the cheese known 
in our midland counties,  as  “ skim dick’’ 
—sold 
there  at  about  fourpence  per 
pound,  or given by the  farmers  to their 
laborers. 
It is cheese  “ that  has  sent its 
butter to m arket,”  being made from the 
skim-milk  which  remains  in  the  dairy 
after the  pigs  have  been fully  supplied.
1 have used  this  kind  of  cheese  as  a 
substitute  for  Parmesan,  and  find  it 
answers the purpose,  though  it  has  not 
the  fine  flavor  of  the  best  qualities  of 
Parmesan.  The only  fault of our whole- 
milk  English  and  American  cheese  is 
that  they  are  too rich and cannot be so 
finely  grated  on  account  of  their  more 
unctuous  structure,  due 
to  the  cream 
they contain.

I  note  that  in  the  recipes  of  high- 
class cookery-books,  where  Parmesan  is 
prescribed,  cream  is  commonly  added. 
Sensible  English  cooks,  who  use  Che­
shire, Cheddar, or good American cheese, 
are  practically  including  the  Parmesan 
and  the  cream  in natural  combination. 
By  allowing  these  cheese  to dry,  or by 
setting aside the outer part of the cheese 
for the purpose,  the difficulty of  grating 
is overcome.

I  have  now  to  communicate  another 
result of my  cheese-cooking  researches, 
viz.,  a  new  dish—cheese porridge—or,  I 
may say,  a  new  class  of dishes—cheese- 
porridges.  They  are  not  intended  for 
epicures,  who only  live  to  eat,  but  for 
men and  women  who  eat in order to live 
aud work.  These combinations of cheese 
are more specially  fitted  for those  whose 
work  is  muscular,  and  who  work in the 
open 
Sedentary  brain-workers 
should  use them  carefully, lest  they  suf­
fer  from  over-nutrition,  which  is  but a 
few  degrees  worse  than  partial  starva­
tion.

air. 

My  typical  cheese-porridge 

is  ordi­
nary  oatmeal-porridge made in the usual 
manner,  but to  which  grated  cheese,  or 
some  of  the  cheese  solution  above  de­
scribed, 
is  added,  either  while  in  the 
cookery-pot or  after  it is taken out,  and 
yet  as  hot  as  possiblo. 
It  should  be 
sprinkled gradually  and  well stirred  in.
A nother  kind  of  cheese-porridge  or 
cheese-pudding  is  made  by  adding chesse 
to  baked  potatoes—the  potatoes  to  be 
taken  out of th eir skins  and  well  mashed

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Geo.  W. Gat. Vice-President.

Wm. H. Anderson,  Cashier. 
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DIRECTORS.
D. A. Blodgett.  Geo. W. Gay. 
A. J  Bowne.  G. K. Johnson. 
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Geo. F. Ow en, Salesman  for Western  Michigan, 

Residence  59 N.  Union St., Grand  Rapids.

KJLIM JIOO PANT i OVERALL GO.

221  E. Main  St., Kalamazoo, Mich.

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P O W D E R S
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Pay the be't profit.  Order from your jobber.

SEND  US  YOUR

B E A N S

,

WE  WANT  THEM  ALL,
NO  MATTER  HOW  MANY.

WiUAlways Give Full MartetValne

Niraliia,  Colds,  Sore  Throat.

The first  inhalations  stop  sneezing,  snuffing 
coughing  and  headache.  This  relief  is  worm 
the  price  of  an  Inhaler.  Continued  use  will 
complete the cure.

Prevents and cures

Sea  Sickness
The  cool  exhilerating  sensation 

follow­
ing its use is a luxury to  travelers.  Convenient 
to carry in the pocket;  no liquid to drop or spill; 
lasts a year, and costs  50c  at  druggists.  Regis­
tered mail 60c, from

On cars or boat.

H.  D.  CUSHMAN.  M anufacturer, 
Three  Rivers,  Mich.

¡¡^"Guaranteed  satisfactory.

1 2
while the grated  cheese  is  sprinkled  and 
intermingled.  A  little milk may or  may 
not be added,  according to taste  and con­
venience.  This is better suited for those 
whose  occupations  are  sedentary,  pota­
toes  being 
less  nutritious  and  more 
easily digested  than  oatmeal.  They are 1 
chiefly  composed  of  starch,  which  is  a 
heat-giver  or  fattener,  while  the cheese j 
Is highly  nitrogenous,  and  supplies  the  j 
elements in  which the potato is deficient. | 
the two  together  forming a fair approach ' 
to the theoretically  demanded  balance  of 
constituents.  I  say  baked potatoes  rather 
than boiled,  and  perhaps should  explain 
my  reasons.  Raw  potatoes  contain pot­
ash  salts  which  are  easily  soluble 
in 
water. 
I  find  that  when  the  potato is 
boiled  some of  the potash  come out  into 
the  water,  and  thus 
the  vegetable  is 
robbed  of  a  very  valuable  constituent.
The baked potato contains all  its original 
saline  constituents  which,  as  I  have al­
ready stated,  are  specially  demanded  as 
an  addition  to cheese foo'd.

TH E  M1CHLGAJS 

i UADESMAN

digestible  by  simple  and  suitable cook­
ery,  and  added  with a  little potash salt 
to  farninaceous  food  of  all  kinds,  it af­
fords exactly  what is required  to supply 
a  theoretically  complete and economical 
dietary,  without 
the  aid  of  any  other 
kind  of  animal  food.  The  potash  salts 
may  be  advantageously  supplied  by  a 
liberal  second course of  fruit or salad.

that  stewed 

One more of  my  heretical  applications 
of grated cheese  must be  specified. 
It is 
that of  sprinkling  it  freely over ordinary 
stewed  tripe,  which thus  becomes extra- 
; ordinary  stewed tripe;  or a  solution  of 
j cheese may be  mixed  with the  liquor of 
It  may  not  be  generally
j the  stew. 
known 
tripe  is  the  most 
i easily digestible of  all  solid  animal  food. 
This  was  shown  by  the  experiments  of 
: Dr.  Beaumont on  his patient,  Alexis St. 
Martin,  who  was  so  obliging  (from  a 
■ scientific point of  view) as to discharge  a 
gun  in  such  a manner that  it shot  away 
I the 
front  of  his  own  stomach  and 
left there,  after the healing of the  wound, 
a  valvcd  window  through  which,  with 
j the aid  of  a simple  optical  contrivance, 
the  work  of digestion  could  be  watched.

Dr. Beaumont found that  while beef and 
mutton  required  three  hours  for diges­
tion.  tripe was digested  in one hour.

I add by  way of postscript  a recipe for 
a dish  lately  invented  by  my  wife. 
It is 
vegetable marrow au gratin, prepared  by 
simply  boiling  the  vegetable  as  usual, 
slicing 
it,  placing  the  slices  in  a dish, 
covering  them  with  grated  cheese,  and 
then browning  them  slightly  in  an oven 
or before  the  fire,  as  in  preparing  the 
well-known  “ cauliflower  au gratin.” 
I 
have modified this  (with  improvement,  I 
believe)  by mashing  the  boiled  marrow 
and stirring  the  grated  cheese  into the 
midst of  it while  as hot  as possible; or 
better still,  by adding a little of the  solu 
tion  of  cheese  above  described  to  the 
puree  of  mashed marrow  and  stirring  it 
well  in  while  hot.  To please the ladies 
and make  it look  pretty on  the  table,  a 
little more  grated  cheese  may  be  sprin 
kled on  the  top of  this  and  browned  in 
the oven or  with  a salamander.  People 
with  weak digestive  powers should omit 
the browned grated cheese.

Turnips  may  be  similarly  treated  as 
I  recommend

mash  turnips  au  gratin. 

this especially  to  my  vegetarian  friends, 
who have no  objection to  cheese,  but do 
not properly  appreciate it.

Taking  as I  do  great  interest in  their 
efforts,  regarding  them  as pioneers of  a 
great and  certainly  approaching  reform, 
I have  frequently dined  at their  restau­
rants (always  do  so  when  within  reach, 
as I  am only a flesh eater for convenience’ 
sake),  and,  by  the  experience  thus  af­
forded  of 
their  cookery,  I  am  con­
vinced  that  they  are  losing  many  con­
verts by the  lack  of  cheese  in  many  of 
their most important dishes.

Stonebridge  Park,  London,  England.
rramrp peck h a m ’s  c ro u p  r em ed y
U t t U U r   is  the  Chit  ren’s Medlciue for 
Colds,  Cough«.  W hooping-Cough,  Croup, 
Pneum onia,  Hoarseness, 
the  Cough  of 
Measles, and kindred complaints of Childhood. 
Try Peckham’s Croup Remedy for  the  children 
and be convinced of its  merits.  Get a bottle to­
day,  you  mnv  need  it  tonight!  Once  used  al-
s ^ u.BeERTAP.«fsant’  WHOOPING  GOUGH
“My customers are well  pleased with  that in­
valuable  medicine—Peckham’s  Croup Remedy. 
I recommend it  above  all  others for children.” 
H. Z. Cabpbstkb,  Druggist. Parksville, Mo.

“Peckham’s Croup  Remedy gives the best sat­
isfaction.  Whenever  a  person buys  a  bottle  I 
will  guarantee  that  customer will  come  again 
for more, and  recommend  it  to  others.”  O. H. 
P h il l ips, Druggist, Girard, Kansas.

i n ;  ” 

Hasty  pudding  made,  as  usual,  of 
wheat  flour,  may be converted from an  in­
sipid  to  a  savory  and  highly  nutritious 
porridge  by  the  addition  of  cheese 
like manner.

The  same  with  boiled  rice,  whether  j 
whole or  ground:  also  sago,  tapioca,  and  j 
other forms of  edible starch.  Supposing 
whole rice  is  used—and  I  think  this is 
the  best—the  cheese  may  be  sprinkled  j 
among  the grains of rice and  well stirred | 
or mashed  up  with  them.  The addition  j 
of  a little  brown  gravy to  this,  with or 
without  chicken  giblets,  gives  us  an j 
Italian  risotto.  The  Indian  corn  stir­
about of the poor  Irish  cottier  would  be | 
much  improved ‘both in flavor and nutri­
tive  value,  by  the  addition  of  a  little 
grated cheese.

Pea pudding is not improved by cheese. 
The chemistry  of  this  is  apparent  to all 
who are  acquainted  with  the  composi­
tion of  peas,  beans,  etc.  The  same ap­
plies to  pea  soup.

I might  enumerate  other  methods  of 
cooking  cheese  by  thus  adding  it  in  a • 
finely  divided  state  to  other  kinds  of | 
food,  but  if  I  were  to  express  my  own 
convictions  on  the  subject  1  should  stir 
up  a prejudice by naming some  mixtures . 
which  many  people  would denounce.  As | 
an example.  1  may  refer to a dish  which  j 
I invented more than  twenty years ago— 
viz.,  fish  and  cheese  pudding—made  by- 
taking  the  remains  of  a dish  of  boiled  . 
codfish,  haddock  or  other  white  fish, 
mashing  it  with  bread  crumbs,  grated 
cheese,  and  ketchup, then warming in  an 
oven and serving after the  usual  manner  I 
of scalloped fish.  Any  remains of oyster 
sauce  may  be  advantageously  included.
I find this delicious,  but  others may not.
I  frequently  add grated  cheese to  boiled j 
fish as ordinarily  served  and  have  lately 
made a  fish  sauce  by dissolving  grated  j 
cheese  in  milk  with  the  aid  of  a  lit- j 
tie  bicarbonate oU potash and  adding this 
to  ordinary  melted  ’butter. 
I  suggest j 
these  cheese ^mixtures  to  others  with  j 
some  misgivings  as regards  palatability,  j 
after learning  the revelations of  Darwin j 
on  the  persistence  of  heredity. 
is J 
quite possible that,  being  a compound of j 
the Swiss  Mattieucwith£tbe  Welsh  W il-; 
liams  (cheese on:both  sides)  I  may  in- j 
herit  an  abnormal  fondness  for 
this j 
staple food of  the  mountaineers.

It 

Be this as  it may.  so  far  as the  mere I 
palate is  concerned,  in  the chemistry of j 
all  my  advocacy of  cheese and  its cook­
ery  I  have .full  ^confidence.  Rendered

resid en t

of tl)c  Unitei*  States  of America,

To

H E N R Y   K O C H «   your  o l e r l t s ,   attorneys,  ager

M f i l C K i i v c t i   and  workmen,  and  all  claiming  or 
holding  through  or  under  you.

Gr e e t in g  :

U%rcas I   it  has  been  represented  to  us  in  our  Circuit  Court  of  the  United  States  for  the  District  of

jersey,  in  the  Third  Circuit,  on  the  part  of  the  ENOCH  MORGAN’S  SONS  COMPANY.  Complainant,  that 
the  District 
therein 

Ne. 
it  has  lately  exhibited  its  said  Bill  of  Complaint  in  our  said  Circuit  Court  of  the  United  States  for 
of  New  Jersey,  against  you,  the  said  HENRY  KOCH,  Defendant, 
complained  of,  and  that  the  said

to  be  relieved 

the  matters 

touching 

ENOCH  MORGAN’S  SONS  COMPANY,

the  exclusive  use  of 

the  designation  "SA PO LIO ”  as  a  trade-mark  for  scouring  soap.

Complainant,  is  enti

ttoni, (Ll)crcfore,

strictly  command  ami  perpetually  enjoin  you,  the  said  HENRY
KOCH,  your  clerks,  attorneys,  agents,  salesmen  and  workmen,  and  all  claiming  or  holding  through  or  under  you, 
1 vier  the  pains  and  penalties  which  may  fall  upon  you  and  each  of  you  in  case  of  disobedience,  that  you  do 
absolutelv  desist  and  refrain  from  in  any  manner  unlawfully  using  the  word  “ SAPOLIO,”  or  any  word  or  words 
substantiallv  similar  thereto  in  sound  or  appearance,  in  connection  with 
the  manufacture  or  sale  of  any  scouring 
soap  not  made  or  produced  by  or  for  the  Complainant,  and  from  directly,  or  indirectly.

By  word  of  mouth  or  otherwise,  selling  or  delivering  as 

“ SAPOLIO,”  or  when  “ SAPOLIO”  is  asked  for,

that  which 
false  or  misleading  manner.

is  not  Complainant's  said  manufacture,  and  from 

in  any  way  using 

the  word  “ SAPOLIO”  in  any 

The  honorable  Melville  VV.  F uller,  Chief  Justice  of  the  Supreme  Court  of  the 
United  States  of  America,  at 
in  said  District  of  New 
Jersev, 
thousand, 
eight  hundred  and  ninety-two.

th:>  16th  day  of  December, 

the  year  of  our  Lord,  one 

the  City  of  Trenton, 

in 

[ s ig n e d ]

S.  D.  OLIPHANT,

Clerk.

[ s e a l ]  

ROWLAND  COX.

Com piali,

'THE  M I C I H G L A J S r   TRADESMAN.

next  December,  and  take  your wife or 
sister,  to make this  convention  what  it 
should be,  the largest  and  best  conven-' 
tion  of commercial  travelers ever held  in 
the State. 

L.  M.  Mills,  Sec’y.

C overed w ith   D u st a n d  Verdtarris.

From the Kalamazoo  Telegraph.

Some eight or ten  years ago a  member 
of the City  Council  thought  it  would be 
a  good  thing  for  the city to purchase  a 
set of  standard  measures  and  weights, 
and  for  an 
inspector  to  be  appointed 
whose duty it should be  to test and com­
pare all the  measures  and  weights used 
in  the different  stores  and shops and  by 
hucksters  and  peddlers.  An ordinance 
was framed,  and before it was passed the 
Council  got  in  a  hurry  to  see  what  a 
standard measure looked like.  The uten­
sils were purchased  forthwith,  and  the 
planished copper vessels,  from a pint to 
a half bushel,  together with a fifty-pound 
weight or  two,  pleased  the  eyes of the 
city fathers.  Some, after examining these 
standards,  declared  that  they had been 
paying  a  quart  price  for  a  pint  and  a 
half of  milk,  while  butter  weighed  on 
ordinary  scales lost  weight  on  the way 
home.  Of course,  all  were  in  favor  of 
rushing that ordinance through, but some­
how 
it  struck  a  snag  and  was  never 
passed.  The  brilliant  surfaces  of  the 
polished copper measures have lost their 
lustre, and they repose on an obscure shelf 
in 
the  City  Treasurer’s  office  making 
excellent homes for mice and cockroaches 
and  accumulating  dust  and  verdigris. 
The  weights,  after  doing  duty  as  door 
bumpers,  have  disappeared.  A  yard­
stick,  enclosed  in  a  walnut case,  is  kept 
in the City Clerk’s safe,  for fear it might 
find  its  way  down stairs and  be pressed 
into active service.
time  that  these  standard 
measures  were  purchased,  there  was  a 
great cry for a meat  and  fruit inspector, 
and  it was proposed  to  combine two  of­
fices in one,  but that  also  failed.
While the City  Council  are  wrestling 
with  many  other  important  questions, 
it  might  be  of  benefit  to  our  citizens 
if  the  old  ordinance  above  referred  to 
were  resurrected,  or  a new one  framed 
and passed.  Kalamazoo  has  w ater  and 
sidewalk  inspectors  and  the  Council is 
looking  for  an  assistant  dog  catcher. 
Why  not  compel  a  standard  system  of 
weights  and measures?

About 

the 

M ore  B oldness 

to   K eep  a   F o rtu n e  

T han  to   M ake  It.

them;  while 

P rof.  H u rd ’s   Opinion  o f  T yrotoxicon.
Columbus,  Ohio,  Oct.  12—I  am  in  re­
ceipt  of  your  journal  containing  Dr. 
Kellogg’s article on tyrotoxicon, in which 
article he  expresses  great pleasure that 
some chemists  have  been  able to find  ty­
rotoxicon  in  cheese.
If such  indeed be  the  case  that tyro­
toxicon is really developed in the natural 
fermentation  or  curing  process  which 
cheese must go  through in  order to ren­
der it  palatable,  then it is  very  unwise, 
not to  say  dangerous, 
to partake of  it. 
Hence it must drop out  of existence as an 
article  of  food  and  one of  the  greatest 
industries  of  the  country must be aban­
doned.  Will Dr.  Kellogg or Dr.  Reed or 
some  other 
tyrotoxicon  enthusiast  ex­
plain to me the reason of  tyrotoxicon  be­
ing of  so  recent  discovery?  Cheese  has 
been  manufactured  and  consumed  for 
many  generations back and cases of tyro­
toxicon poisoning have only  been  known 
a  very few  years.  Well,  but  they  say 
the change  in  the  process  of  manufac­
ture  has developed it.  That the  cheese- 
makers are  responsible  for  it  by  allow­
ing  their  curds  to  ferment.  Says  Dr. 
Reed:  “They do this to make the cheese 
soft and  spongy,  the  same  as  the  bi.ker 
allows his  bread to become sour—to make 
his  bread 
light  and  spongy.”  What 
would  the  practical  cheesemaker  say  to 
this or  the  baker  say  about  the  bread? 
The  statement  is  fallacious  only to  im­
practical people,  and  were the readers of 
your paper all  familiar  with  the process 
of  manufacturing  cheese  or bread,  then 
the  article  of  Dr.  Kellogg  or  Dr.  Reed 
would  not  require  notice. 
I  explained 
in  a  previous  issue  how  the  Mansfield 
chesse  was  made  after  the  good  old 
fashion  of  our  grandmothers,  purely 
sweet  curd  cheese,  Mrs.  Maybee  having 
an  idea that to develop  acid  on her curds 
would  surely  spoil 
the 
cheese  made  at  the  factory  are  treated 
in exactly a  reverse  manner,  the cheese- 
maker working with the  idea  that a cer­
tain amount of acid is  almost absolutely 
indispensable 
to  make  his  cheese  firm 
enough for shipment or  for sale  at  home 
or abroad.
Cheese  without  acid  or  purely  sweet 
curds  become  soft  and  spongy  notwith­
standing Dr.  Reed’s argument to the con­
trary. 
I  am  confident  every  cheese- 
maker  in  America  will  bear  me  out in 
this  statement.
Dr.  Kellogg sets forth the startling fact 
that he has known cholera morbus to come 
from eating cheese. 
In almost  the same 
sentence he claims that not all who ate of 
the  cheese  were  sick.  1  presume  the 
Doctor has  also  known  cholera  morbus 
to  come  from  eatiug  unripe  fruit,  or 
from  a thousand  and  one  things  which 
are  indigestible.  Nothing 
is  more  so 
than  uncured cheese,  or cheese before  it 
has reached  the  stage  that  Dr.  Kellogg 
terms  decomposition.  Green  cheese  to 
some is  very  palatable,  still  it ought not 
to  be  eaten  until  curing  is  far enough 
advanced  to render it soft and digestible.
I  believe,  as  Prof.  Arnold  remarked 
some years  ago  in  a speech  I heard  him 
make  to 
the  dairymen  of  New  York, 
that  “ while  unripe  cheese,  like  unripe 
fruit,  is  dangerous  to eat,  a  well-cured, 
full cream  cheese  will  aid digestion and 
is a wholesome,  healthy  article  of  food.”
I submit that Dr.  Vaughan  and several 
other chemists have laid claim  to  finding 
tyrotoxicon  (poison)  in  cheese on several 
different occasions, while other chemists, 
probably equally as eminent,  have failed 
to find  it in the  same samples of  cheese. 
Dr.  Vaughan also  claims  it  is so volatile 
as to render it  possible  for it to entirely 
disappear in a  very  short time.  He also 
claims 
to  have  used  some  thirty-five 
pounds  of  cheese  to  find  a  very  few 
grains  of  the  poison;  so  it  is  possible 
that  the chemists  who  failed  to  find  it 
may have taken the cheese  after the  poi­
son  had  taken  wings  and  flown,  or  it is 
possible they  looked for it in  great,  large 
quantities,  and,  failing  to find  it  in such 
quantities,  failed  to  observe  it  at  all. 
These are only  theories,  but  I think  will 
stand  their  ground  along  with  those of 
Drs.  Reed  and  Kellogg.  To  theorize a 
little  farther,  while  I am  not  a chemist 
and  do not wish  to question  the  reports 
of  any one  of  that  fraternity,  I  cannot 
but  believe,  that  the  idea  set  forth  by 
some of  them  that  tyrotoxicon  obtains

fi

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s i

►à
i
.1

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4 

p  k
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4
il

through the natural  fermentation or cur­
ing process of cheese is no fact at all  but 
simply  theory.
If this  is so  and  instead  of  being  an 
actual  fact is theory,  then my theorizing 
is in order and must  be thrown  with the 
rest. 
I do not  believe  that  tyrotoxicon 
obtains in  any  such  manner;  I believe  it 
is  in the milk  (if  it  exists  at  all)  before 
being manufactured  into cheese. 
In ail 
cases  of  poisonous  cheese  which  have 
come to my knowledge,  traces of danger­
ous  milk  were  found  entering  into  the 
manufacture of such cheese;  and almost, 
I  think always,  in  cheese of  very  open 
texture or porous.  Instead  of the cheese- 
maker being to blame for fermenting his 
curds  too  much,  or  allowing  too much 
acid to develop,  I  believe that  to be  the 
only  remedy  whereby  the dangerous  ele­
ment  can  be  dislodged. 
If,  as  Dr. 
Vaughan  says, the poison  is  so  volatile, 
then  a thorough aeration of the curd, sep­
arate from the  whey,  would make it pos­
sible  for  the poison  to disappear  before 
pressing.
Of course,  the cheesemaker is  to blame 
for receiving  bad  milk  if  he  knows  it, 
and  he  ought  to in  most cases,  but if it 
creeps in,  and  he  finds  the symptoms de­
veloping in  the curd,  his only remedy is 
to  treat  the  curds  in  a  manner  to  rid 
himself  of  it  as  far as possible.  Some 
one  has  said  that  “Eternal  vigilance 
is 
liberty.”  So  I  would 
say 
to  the  cheesemakers  of  America, 
eternal  vigilance on your part,  will,  1 be­
lieve,  wipe  out  this  tyrotoxicon  scare. 
Watch  your  milk  more  closely,  and  if 
enough putrid  milk  creeps  in  to  cause 
fioatingfscurds  or  other  similar  indica­
tions,  throw the  curd  away,  do not take 
the chaneesSof marketing it, and possibly 
thereby  in ju rin g   your  reputation,  the 
factory  and 
reputation  o f\ your 
the 
great cheese industry  of the world.
W.  E.  Hurd,

the  price  of 

Dairy and  Food  Inspector.

W eekly  R ep o rt  o f  S e c re ta ry   Mills.
Grand  Ra pid s,  Oct.  23—Membership 
certificates  have  been  issued  to  the  fol­
lowing new  members:

3337  John T.  Smith,  Kinde.
3338  Fred’k  B.  Evans,  Columbus,  O.
3339  Malcom Troop,  Detroit.
3340  L.  O.  Bagley,  Detroit.
Applications are coming in quite freely,
to  take  effect  Nov.  1,  thereby  securing 
two mouths of  membership  and benefits 
free of charge.
It  is with sorrow  that I announce  the 
death  of  brother  George  Boehulein,  of 
Detroit,  who lost his  life  in  the burning 
of Harmonie  Hall,  in  that city,  Saturday 
evening,  Oct.  14.  The  beneficiary,  his 
widowed  mother,  will  be  paid  $500 in 
full,  as there  is  nearly enough funds on 
hand to pay  this amount,  and I trust that 
enough  of  the  delinquent members  will 
respond to the personal letters now being 
mailed  them  to  complete 
this  amount, 
thereby making  another assessment this 
year  unnecessary.
I am  pleased to announce that through 
the efforts of brother L.  S.  Rogers,  chair­
man of our Railway  Committee,  and  the 
courtesy  of 
the  Michigan  Passengers 
Agents’  Association,  the following reso­
lution was  passed  at  their  meeting  last 
week:
the 
Michigan  Knights  of  the  Grip  at Sag­
inaw Dec. 26 and 27  next,  a rate  of  one 
single fare  for the  round trip  be granted 
upon presentation and  surrender  to the 
ticket agent where tickets are purchased, 
of a card to  be  issued  by  the  Michigan 
Knights of  the Grip  Association,  identi­
fying  said  member,  to  apply  for mem­
bers.  their  wives  and  immediate mem­
bers  of 
their  families.  Selling  days 
Dec.  26 and 27 and  good  to return up to 
and including  Dec.  28.”
This action  is  in  keeping with the  lib­
eral  treatment our Fraternity  has always 
received  at  the  hands  of  the  railway 
officials of our State  and further conces­
sions  would  follow  were  it not for the 
unjust inter-state  commerce  law  and  the 
more  recent  and uncalled  for haw-buck 
legislation  which  prevents 
their  com­
pliance  with  what  they  recognize as but 
our  just  rights  in  a  business  point  of 
view.  Nothing  now  remains  but  the 
personal  resolve  of  every  member  to 
make  a special  effort  to  go  to  Saginaw

“That for the annual meeting  of 

IB
that I never pay In advance.  I  am  ashamed of 
myself for not sending It before, but have put it 
off from time to time, and to-day  I  made up my 
mind to surprise you.  I do  not care what prom­
ise I make about the payment in the future, only 
whatever you  do,  do  not  stop  sending  It, as I 
would as soon be without my  pocketbook—and, 
in  fact,  a  little  rather  these  dull times—than 
miss one  issue  of  your  valuable  paper.  May 
your valuable paper increase in interest and cir­
culation during  the  next  ten years as It has  in 
the past.

13 

@21

POULTRY.
Local dealers pay as  follows:

DRESSES.

8

Fowl................................................. 
Turkeys................................................. 1254@13
Ducks  ................................................... io  @12
Chickens.................................................  3 @9
Live broilers IV lbs. to 2  lbs.  each, per
d o z................................................... .
Live broilers  less than  1-154 lbs.  each,
per doz...............................................
Spring Chickens...................................   6  @7
Fowls.....................................................5H@ 654
Spring turkeys........................................10 @1254
Spring Ducks...........................................8 @9

LIVE.

OILS.

The  Standard Oil  Co.  quotes  as  follows,  in 
barrels,  f. o.  b.  Grand Rapids:
854
Eocene................................................... 
XXX W.  W. Mich.  Headlight...  ........ 
7*
Naptha...................................................  @ ¿54
Stove Gasoline......................................   @ 734
Cylinder.................................................27 @36
E ngine................................. 
Black, 15 cold  test................................   @ 9%

 

BUY  TUB  B E ST

The  Chippewa!

WE  ARE  AGENTS  FOR  TnE

L.  “CANDEE”  &  CO.,

New  Haven,  Conn.,

New  Brunswick,  N.  J.,

Order  while  our  stock  is 
complete,  and  save  annoy­
ance which  will  come when 
the  season  opens  and stocks 
are  broken.  Socks,  Felt 
Boots, and all kinds of water­
proof clothing.

“MEYER”  RUBBER  CO.,
Celehratei  Rubber  Foot  Wear.

M  Rapids Robber Store,
Stbdleyi Barclay

There are  many  stories  told  concern­
ing the house of Rothschild and  the part 
in  averting 
its  members  have  played 
financial  crises.  Of  course,  that assist­
ance which the present  head  of the  Lon­
don  firm gave to the  Egyptian exchequer 
at  a  critical  moment  and  under circum­
stances which elicited a cordial  recogni­
tion  from  Lord  Granville,  in  the Lords, 
is being recalled.  However, the most in­
teresting incident  refers  to  the panic  of 
1825.  The  Duke of  Wellington  sent for 
Nathan  Rothschild  one  morning  to  ask 
his  advice.
“Now,  Mr.  Rothschild,  what  can  be 
done for the city?”  asked the Duke.
“Send  down Cole,”  replied  the  finan­
cier.
“Coal!”   exclaimed the  Duke.  “ Why, 
whatever do you  mean?”
“Cole,  the  bank  broker,”  was  the re­
ply.  “Send him down  to buy a half mil­
lion’s  worth  of  exchequer  bills  in  the 
market and  it will  put  things straight.”
The advice was acted on and the panic 
was stopped.
Nathan Rothschild  was the  hero of an­
other interesting incident.  There was  a 
run  on 
the  once  well-known  bank  of 
Mastermans.  Rothschild  was  urged  by 
his friends to withdraw  his account.
He  at  once  marched down  to the bank 
which was  besieged  by an  angry crowd. 
Tossing a  bulky  package  to the clerk  he 
curtly said:
“Two hundred  thousand pounds; place 
it to my account.”
That saved the bank.
“I always tell my sons,” once remarked 
Nathan,  “ that  it  takes  a  good  deal  of 
boldness to make  a  large  fortune,  but it 
wants  infinitely  more to keep it.”
Paul  P.  Morgan,  grocer,  Monroe:  Enclosed 
please find New York draft for S3, and don’t say BEACH  &  BOOTH,  Prop’rs.

4   M o n ro e  St.,

RATE  REDUCED

Steam  H eat  and  Electric  Bells.  Every­

K e n t  

FROM  $2  TO  $1.25  PER 

Directly  opposite  Union Depot, 

G RA ND  R A PID S.

thing;  New  and Clean.

GRAND  RAPIDS.

DAY  AT  THE

H

1 4
Drugs 0  Medicines•

State  Board  of Pharm acy.
One  Tear—Jam es  Vernor, D etroit.
Two  T ears—O ttm ar Eberbach, Ann  Arbor 
T hree  T ears—G eorge Gundrum, Ionia.
Four T ears—C. A. Bnffbee.  Cheboygan.
F ive T ears—8. E. P ark ill, Owosso.
President—Ottm ar Eberbach, Ann Arbor. 
Secretary—Stanley E. P ark ill, Owosso.
Treasurer—Geo. Gundrnm, Ionia.

H ichi^ao  State  Pharm aceutical  Am ’d. 
President—A. B. Stevens, Ann Arbor. 
V ice-President—A. F. Parker, Detroit.
Treasurer—W. Dupont,  Detroit.
Secretary—S. A. Thom pson, D etroit.
Grand  Rapids  Pharm aceutical Society. 
President, John D. Muir;  8ec*y, Frank H. Eecott.

EVOLUTION  OP  THE  DRUG  BUSI­

NESS.

W ritten fo r Thb Tradesman.

The  lot  of  the  dispenser of  drugs is 
not the happy,  care-free one  it was forty 
years ago.  Then everything in the shape 
of  medicine  was  bought  at  the  drug 
store,  and crude drugs and  the  ordinary 
“ simples” were the stock in  trade.  Pro­
fits  were  good,  sales  were  reasonably 
“ quick.”  and  expenses  were,  compara­
tively  speaking,  light.  Now,  the  de­
partment  stores  sell  patent  medicines, 
and dry goods stores  have  gone heavily 
into  toilet  articles.  Crude  drugs  have 
been  compelled to retreat  before  the ad­
vancing  tide  of  patent  medicines  and
pharmaceutical  preparations.  The sim­
ples  of  bygone  days  have  been  super- 
ceded  by the complexities of phenacetine, 
and  sulfonal,  and  anti-pyrine.  As  a 
rule,  the  wholesale price has risen, while 
the  retail  price  has  fallen  and  the ex­
pense of doing  business  has  enormously 
increased.

to 

the 

lubricator  of  our 

Such  “old-time  favorites”  as  aloes, 
rhubarb,  senna  and  Epsom  salts are still 
kept  in  stock,  of  course,  but  find  very 
slow sale.  Even  castor  oil,  that allevia­
tor of  so many of  the  ills  of  our  child­
hood,  and 
internal 
economy  when  mother  was  the  family 
physician,  has  been  slowly, but surely, 
forced 
top  shelf,  and  all  but 
striken off the list of remedies.  Rochelle 
salts and  Seidlitz powders  have success­
fully  invaded  the  domain  and  assumed 
the  functions  of  the  oleaginous  bean. 
Castor oil is still used  by  some old-fash­
ioned  people,  and is sold  in considerable 
quantities,  but the  bulk  of  the trade  is 
in the cheaper  grade,  which  is  used for 
axle  grease. 
Sic  transit  gloria  oleum 
ricini.

Then  the patent remedies,  the trade in 
which  has  grown  to  enormous propor­
tions within the past  twenty  years, aver­
aging  fully  60  per  cent,  of  the  entire 
drug 
trade,  has  hurt  the  crude  drug 
trade.  Where a few years ago Ayer and 
Jayne and  Hostetter  and  a  few  others 
had the  “ machine made”  medicine  busi­
ness all  to themselves,  now  their  name 
is legion,  and their  ranks  are  receiving 
constant accessions.  Josh  Billings  said 
years  ago  that  “ the  American  people 
loved 
to  be  illusioned,”  and  it  would 
seem as if he were  right.  Not  one pat­
ent medicine  in a hundred has any bene­
ficial effect,  and many  are  positively in­
jurious,  but the people  must have  them, 
and  so the  druggist  must  keep them on 
his shelves.  The quantity of these medi­
cines  which  some  people  take  into their 
systems 
is  something  prodigious  and 
their  sublime  faith 
the  marvelous 
claims  of  the  makers positively awe in­
spiring.  Meantime  not  only 
the  drug 
trade, but the medical  profession  as  well, 
suffer from this inundation of ready-made 
medicines.  There 
is  one  consolation, 
however—the  people  who swallow  them

in 

TH E  M ICHIGAN  TRADESM AN.

are,  in  the  long  run,  likely  to  be  the 
greatest sufferers.

Another  reason  for  the decline in the 
crude drug trade is  the  large number of 
pharmaceutical preparations which have 
been put upon the  market within recent 
years.  As an  example, take the biprod­
ucts of coal and  coal tar,  such  as salol, 
antinonnin, aristol,  europhan,  losophan, 
phenacetine,  salophen,  sulfonal,  trion- 
al.  antifebrine,  piperazine  and  acetan- 
elid.  These  preparations  have  largely 
supplanted mixed prescriptions.  Physi­
cians  use  them  because  they  can be so 
conveniently carried, on account of their 
relatively small bulk,  and  because they 
can be so readily administered.  Cocaine, 
prepared  from  the  leaves  of  a  South 
American  plant  called  erythroxylon 
coca,  is  another  preparation  of  recent 
discovery. 
It  is  used  extensively  by 
physicians  as  a  local  anaesthetic.  So 
great  is  the  danger  attending  its  use. 
however, that many refuse to administer 
it.  The  cocaine  habit  is  more quickly 
acquired than  even  the  morphia  habit, 
and its effects even more degradiug.

The sale  of  chloroform  and ether has 
been affected, to some extent,  by cocaine, 
as  has also the sale  of  some  other old- 
time narcotics and anaesthetics.

There are other “new things” in drugs 
and  chemicals, but  it  is  a  remarkable 
fact that the great majority of new prep­
arations and discoveries, only a very few 
of which are named  above, are the prod­
ucts  and biproducts  of  coal tar, or  are 
combinations  of  these  products  with 
other agents, coal tar being the principal 
ingredient.
Every new thing  under the sun in the 
shape of an alleged remedy for some one 
or all of the  ills  to  which  flesh  is  heir 
finds  a  ready purchaser  in  one  cf  the 
many people who are, or think they  are, 
sick, and who yet “have no confidence in 
the  doctors.”  Strange,  is  it  not,  that 
they will believe the word of a man they 
never  saw, and  who  knows  less  about 
them than  they do  about him,  while the 
physician who  has  been  practicing  in 
their midst for  perhaps  years  is said  to 
be unworthy of confidence.

and 

But so  it is, and this credulity, or gul­
libility, or whatever  you  please  to call 
it, is responsible for the all but complete 
revolution  in  the  drug trade which has 
enthroned the quack and the empiric and 
reduced  the  once  skillful  druggist and 
chemist to the rank of a dispensing clerk. 
any 
The  only 
value 
so-called 
in  many  other 
sarsaparillas, 
proprietary  medicines, 
is  iodide  of 
potash, which  is  sometimes  prescribed 
by the  regular  practitioners,  but which 
cannot  be taken indiscriminately or con­
tinuously by anyone without  serious  in­
jury to the system.

agent  of 
the 

remedial 
of 

in  many 

The change in the nature  and  kind of 
articles sold by the druggist  has made  a 
corresponding  change  in  the work  re­
quired  of  a  druggist.  Time  was when 
the  extracts  and  elixirs  and pills and 
piasters were made by  the druggist him­
self, when  the  percolator  and  pill  tile 
and plaster iron were in daily use.  Now, 
if  he  makes  an  extract or elixir,  which 
will be very seldom, he  does  it “extem­
poraneously” from  the  fluid  extracts  of 
the manufacturing  chemist.  Pills must 
be sugar-coated in these degenerate days, 
like their  religion,  or  people  will have 
none of them.  They must  have  a  high- 
sounding name, and thousands of dollars 
must be spent in  heralding their merits,

or they  will not sell.  Then,  pills are too 
slow  anyway  for 
this  lightning  age. 
Everything is done  in  a hurry  now,  and 
even physic  must  “ get 
there”  in  short 
order or take a back seat.  Pills are slow, 
therefore  people  have  ceased  buying 
them  to a  considerable extent,  and  what 
they do  buy  are  of  the sugar-coated  ma­
chine-made variety.  The plasters are all 
factory made  now.  and 
the  making  of 
them as they once were  made  is  a  lost 
art. 
It is  very doubtful  if  the ordinary 
druggist,  who is less  than  40  years old, 
would  know how  to set up  a  percolator, 
and,  as for the pill  tile  and  the  plaster 
iron,  they would  be  classed  among  the 
barbarous relics of the past.

taking  more 

Most people  are  possessed  of the delu­
sion that the  drug  business  is about all 
profit.  Nothing could  be more erroneous. 
Of course,  some  years  ago  drugs  were 
sold  at a considerable  advance  over  the 
wholesale price and  undoubtedly  profits 
were good.  But  it  cost  more  to get an 
education then than  it does now, in addi­
tion  to 
time,  for,  as has 
been intimated,  the range  of  knowledge 
required was wider.  All  the accessories 
to the business cost  more,  and  transpor­
tation  was  much  higher.  Still,  profits 
were better then  than  now,  for then  the 
wholesale price  was  lower and  the  retail 
price  was  higher  than  at 
the  present 
time.  Forty  years  ago,  castor  oil  was 
bought for 90 cents a  gallon  and sold for 
S3;  to-day  it  costs  $1.20  per  gallon  and 
sells for $1.60.  Sulphur sold for 20 cents 
a pound  forty  years  ago,  while  it  cost 
but 2  cents  a  pound;  Now,  the  cost  is 
the same,  while it  sells  for  10  cents  a 
pound.  Quinine,  years  ago,  cost  $2.70 
per oz.  and  sold  for $3.70;  now, it can  be 
bought for 34  cents per  oz.  and  sells  for 
75 cents.  Borax,  forty  years  ago,  cost 
30 cents  per pound, and  sold  for 50 cents; 
now,  it costs  0  cents  and  sells 
tor  15 
cents.  Strychnine then cost$3.50 per oz. 
and sold for $6;  now,  it  costs  $1.25 per 
oz.  and sells for $2.

These figures could  be continued indefi­
nitely,  but  enough  have  been  given  to 
show that  the profits  on  drugs  are rela­
tively  much  lower  now  than  formerly, 
while  the cost of doing business is greatly 
in excess of what it  was years ago.  Then 
it must be remembered  that  at  least  60 
per  cent,  of 
the  retail drug  trade is  in 
pharmaceutical  preparations  and  pro­
prietary  medicines,  on  which  the  profit 
is much smaller  than  on  crude  drugs, 
while very much of it is dead stock,  some 
druggists having  on  their shelves to-day 
patent medicines bought years ago.  Sales 
are  m ade.in  such small quantities,  from 
a drachm to  half  a  pound,  that,  though 
the percentage  of  profit is  large,  the  ag­
gregate is  much  smaller  than  in  other 
lines of trade.  For  instance,  a  quarter 
of a pound of  sulphur costs the druggist 
half a  cent  and  is  sold  for  5  cents,  a 
profit of 4%  cents.  Small  as  this  tran­
saction  is,  it is  the  kind  of  business  in 
which 
the  retail  druggist  is  engaged, 
while the grocer and dry goods merchant, 
with a much smaller percentage of  gross 
profit on each  sale,  will  make 
just  as 
much money in  the  long run  as  does  the 
druggist.  The cost of  learning the  gro­
cery or dry goods trade is not a consider­
ation, as  wages  are  generally  paid  from 
the start.  But the cost of  an  education 
in  pharmacy  is,  as  said  before,  a  very 
serious consideration,  as those are  aware 
I  who have passed  through the mill.

In  the  drug  business,  as,  indeeed in 
every other,  the man is  the most import­

in 

ant  consideration.  But 
the  drug 
trade, more than  in  any  other,  the char­
acter  of  the man  is a m atter of supreme 
importance.  His business is directly re­
lated  to the health of  the  people;  and  if 
he is careless or  incompetent,  or dishon­
est,  the results may  be disastrous. 
It is 
possible  for  the  druggist  to  substitute 
some preparation,  which is claimed to be 
“just as good”  for  the  physician’s pre­
scription.  As  an  illustration:  A com­
mon  substitution  in  days  gone  by  was 
cinchonidia for quinine.  The  therapeu­
tic  effects  of  the  two  drugs  were  very 
different,  but  only  a 
trained  chemist 
would  be able to detect the fraud.  Acet- 
anelid is  often  substituted  for  antifeb­
It is not postively  known  that the 
rine. 
two  drugs  are 
therapeutically, 
although they are said  to  be;  but,  even 
if  they  be  alike,  no reputable druggist 
would  give  the  one  when  the  other  is 
prescribed. 
taking  advantage  of 
the ignorance of  the  customer,  and  the 
druggist  who does it  is  a  disgrace to the 
profession.  However,  though  there  are 
undoubtedly  some  dishonest  ones,  they 
will  be  found  to be among  the ignorant 
and  incompetent.  The  profession  ranks 
high  as  to honesty,  integrity and  general
intelligence.  The  nature  of 
the  busi­
ness tends  to make  them  look  at  life in 
its  most serious aspect, and so, as a body, 
they are thoughtful and earnest.
A lcohol  F rom   M olasses.

alike 

It  is 

of 

the 

that 

N ew  Or lea n s,  Oct.  21—A new  enter­
prise has  been  inaugurated  in  this  city 
that will  not only prove a  welcome addi­
tion to our factories,  but  will  provide a 
market for a class  of  raw  material  pro­
duced  in this State  which  is  now either 
thrown  away  or  sold  at  figures  which 
scarcely  pay costs. 
I refer to  the  inau­
guration of a  distillery  which  produces 
alcohol  from  molasses.
The distilling of spirits  from molasses 
is no new industry,  and it has been  writ­
ten  about for some  time  past.  The mo­
lasses of Cuba and  other  West  India Is­
lands  is  used  for  making  alcohol,  and 
during the past  two  years  no  insignifi­
cant  amount  of  low-grade  molasses  of 
this State  has  been  shipped  to  Europe 
for the  same  purpose.  Foreign  produc­
ers of alcohol having found  it  profitable 
to purchase and  transport  our  low-grade 
molasses thousands of miles  for the  pur­
pose of  manufacturing  alcohol  from  it, 
local capitalists were  aroused  to a reali­
zation 
fact 
there  was 
money to be made from utilizing our low- 
grade molasses at  home.
With the advent of the sugar bounty it 
became profitable to make a higher grade 
of sugar and as much of  the dry product 
as possible.  As a result,  the  syrup has 
been  refined  more  thoroughly,  and  the 
molasses output,  instead  of  maintaining 
the old standard of  excellence  for ordin­
ary  consumption,  has  deteriorated  in 
quality,  and  has,  on  many of the planta­
tions,  become so poor  in  saccharine mat­
ter that it has been found no longer profit­
able to ship  it  to  market,  hence  it  has 
been thrown  away in many instances.
We  do  not  mean  to be understood  as 
inferring that good molasses  is  no longer 
made in  this State.  On the  contrary,  a 
large  portion  of  this  product is as  rich 
as ever it was,  but,  owing  to the general 
adoption of the vacuum  pans and centri­
fugal  processes,  together with the incen­
tive to increased sugar production offered 
by the bounty,  more  low  grade and  un­
merchantable  molasses  than formerly  is 
made.  The  disposal  of  this  low-grade 
product has occasioned  the producers no 
little trouble,  hence the alcohol  industry 
has followed as  a legitimate  result  of  a 
pressing need  for  a market  for this low- 
grade  stuff.
The  inauguration  of  this  alcohol  fac­
tory  will doubtless attract general atten­
tion  to our low:grade  molasses as a good 
raw material for the manufacture of spir­
its, and result in something  like a reliable 
market  being  established for that prod­
uct,  which has  heretofore  found an out­
let only  in Europe. 

C.  Co le.

THE  M ICHIGAN  TEAlHESAEAIST

1 5

s a le   P r ic e   C u r r e n t ,
Declined—Cubeb  Berries.
entine.  Linseed Oil.

“ 

“ 

S.  N. Y. Q.  &

Morphia,’S.  P. &;W.  2 20@2 45
C.  Co....................  2 10@2 35
Moschus Canton____  @  40
Myristlca, No  1 ........  65®  70
Nux Vomica, (po 20)..  @ 10
Os.  Sepia....................  20®  22
Pepsin Saac, H. & P. D.
Co...  ......................  @200
Picis LIq, N.‘C„ yt gal
doz  .........................  @2 00
Picis Liq., quarts......  @1  00
pints.........   @  85
Pil Hydrarg,  (po. 80)..  @ 50
Piper Nigra, (po. 22)..  @ 1
Piper Alba, (po g5)__  @  3
Pix  Burgun...............   @  7
Plumbl A cet..............  14®  15
Pulvis Ipecac et opil.. 1  10@1  20 
Pyrethrum,  boxes  H
& P. D.  Co., doz......  @125
Pyrethrum,  pv...........  20®  30
Quasslae.................... 
8®  10
Quinia, S. P. & W......  29®  34
S.  German__  20®  30
Rubla  Tinctorum......   12®  14
SaccharumLactlspv. 
20® 22
Salacln....................... 1  75@1  80
Sanguis Draconis......  40®  50
Sapo,  W......................  12®  14
M.......................  10®  12
“  G.......................  @  15

“ 

20
Seldlltz  Mixture........
a
Slnapls.......................
<& 18
“  opt...................
30
Snuff,  Maccaboy,  De 
Voes....................... @ 35
Snuff, Scotch, De. Voes ® 35
Soda Boras, (po. 11).  . 10® 11
Soda  et Potass Tart.  . 27® 30
1)4® 2
Soda Carb.................
Soda,  Bi-Carb............ @ 5
Soda,  Ash.................. 3)4® 4
@ 2
Soda, Sulphas............
Spts. Ether C o........... 50® 55
“  Myrcia  Dorn......  @2 25
“  Myrcia Imp........  @3 00
‘  Vini  Rect.  bbl.
....7 .........................2 23@2 33
Less 5c gal., cash ten days.
Strychnia  Crystal......1 40@1 45
Sulphur, Subl............   2)4@ 3
8®  10
Tamarinds................. 
Terebenth Venice......  28®  30
Theobromae.............. 45  @  48
Vanilla..................... 9 00@16 00
Zincl  Sulph...............   7®  8

OILS.

Whale, winter........ ..  70
Lard,  extra............ ..  75
Lard, No.  1............ ..  42
Linseed, pure raw.. ..  39

Bbl. Gal
70
SO
45
42

“ 

paints. 

Linseed,  boiled.........  42 
Neat’s  Foot,  winter
strained...............  
75 
SplritsTurpentine__  34 

45
80
39
bbl.  lb.
Red Venetian..............134  2@8
Ochre, yellow  Mars__134  2@4
“ 
Ber........134  2@3
Putty,  commercial__2)4  2)4@3
“  strictly  pure......2)4 23f@3
Vermilion Prime Amer­
ican ...................  
13@16
 
Vermilion,  English__ 
65@70
Green,  Peninsular......  
70@75
Lead,  red....................   e3£@7
“  w hite................. 634@7
Whiting, white Span...  @70
Whiting,  Gilders’........  @90
1  0
White, Paris  American 
Whiting,  Paris  Eng.
cliff..........................  
1  40
Pioneer Prepared Palntl 20@1  4 
Swiss  Villa  Prepared 
Paints.....................1 00@1  20
No. 1 Turp  Coach__ 1  10@1  20
Extra Turp................ 160@1  70
Coach  Body...............2 75@3 00
No. 1 Turp Furn....... 1  00@1  10
Eutra Turk Damar__1  55® 1  60
Japan  Dryer,  No.  1 
Turp......................... 
70® 7 5

VARNISHES.

“  Roll..........................  2 @2)4

Importers  and  Jobbers  of

CHEMICALS  AND

PATENT MEDICINES
Paints, Oils  Varnishes.

DEALERS  IN

S o le A g e n ts   fo r  th e   C e le b ra te d

SWISS  VILLA  PREPARED  PAINTS.

F

i

 

l i e   o f  M e   U n g i s i   S i i n e

W e  a re  S o le  P ro p rie to rs  o f

Weatherlu’8  Michigan  Catarrh  Remedy.

W e  S a v e  m  S to ck  an<l O il e r a  F u l l  L in e  o f

W H I S K I E S ,  B R A N D I E S ,

G I N S ,  W I N E S ,  S U M S ,

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

GRAND  RAPIDS,  MICH.

TINCTURES.

“ 

“ 

11 

“ 

“ 

Aconltum Napellis R.........   60
p .............   5Q
Aloes...................................   60
and myrrh.................  60
A rnica.................................  50
Asafcetida............................  o
A trope Belladonna..............  60
Benzoin...............................  60
“  Co..........................   60
Sanguinaria.........................  50
Barosma.............................   50
Cantharides.........................  75
Capsicum............................  50
Ca damon............................  75
Co.......................  75
Castor................................. 1 00
Catechu...............................   50
Cinchona............................  50
Co.......................  60
Columba.............................   60
Conlum...............................  50
Cubeba................................   50
D igitalis............................  50
Ergot...................................   50
Gentian...............................   50
“  Co............................  60
Gualca................................   50
“ 
ammon..................   60
Zingiber.............................   60
Hyoscyamus.......................  50
Iodine..................................  75
Colorless.................  75
Ferri  Chlorldum...............   35
K ino....................................  50
Lobelia................................   50
Myrrh..................................  50
Nux  Vomica.......................  50
O pil.....................................  86
“  Camphorated...............   50
“  Deodor........................ 2 00
Auranti Cortex....................   50
Quassia...............................  50
K hatany.............................   50
Rhei.....................................  50
Cassia  Acutlfol...................  50
Co..............  50
Serpentaria.........................  50
Stramonium.........................  60
Tolutan...............................  60
Valerian.............................   50
VeratrumVeride.................  50

“ 

“ 

MISCELLANEOUS.

* 
“ 

ASther, Spts  Nit, 3 F ..  28®  30 
“  4 F ..  32®  34
Alumen....................... 2)4® 3

ground,  (po.

“ 

“ 

“ 

“  prep................... 
“  preclp 
“  Rubra

7).............................   3®  4
Annatto......................  55®  60
Antlmoni, po..............  4®  S
et Potass T.  55®  60
Antlpyrin...................  @1  40
Antlfebrln..................  @  25
Argentl  Nltras, ounce  ©  55
Arsenicum................. 
5®  7
Balm Gilead  Bud__  38®  40
Bismuth  S.  N............ 2 20@2 25
Calcium Chlor, Is, (Ms
@  11
12;  fcs,  14)..............
Cantharides  Russian,
p o ............................
@1  00 
Capsid  Fructus, af...
®  26 
po.
@  28 
@  20 
B po.
Caryophyllus, (po.  15)
10®   12 @3 75
Carmine,  No. 40.........
Cera Alba, S. & F ......   50®  55
Cera Flava.................  38®  40
Cocoub  ......................  ©  40
Cassia Fructus...........  ©  25
Centrarla....................  ©  10
Cetaceum...................  ©  40
Chloroform................  60®  68
flquibbfl..  @1  25
Chloral Hyd Crst........1  35@1  60
Chondrus...................  20®
20® 25
15® 20
.
Clnchonidlne, P.  A  W 
German 8 
8  @ 12
Corks,  list,  dlB.  per
cent  ...........
60
@ 35
Creasotum__
Greta,  (bbl. 75)
@ 2
5® 5
5®
9® 11@ 8
40® 50
Croons......................  40®
Cudbear......................  @
@ 24
Cupri Sulph...............   5 @
5 @ 6
Dextrine....................  10®
10® 12
Bther Sulph................  70®
70® 75@
Emery,  all  numbers
@ 6
P O . . . . ; . ...........  
_
Ergota, (po.)  75 ..........  70®
70® 75
12® 15
Flake  White..............  12®
@ 23
Galla
Gambler......................7
7  @ 8a 70
Gelatin,  Cooper...
40® 60
French__
)X 70 & 10.
Glassware  flint, bj 
Less than box 66M
Glue,  Brown..............  9®
9® 15
13® 25
“  White................  18®
Glycerine...................14)4®
14)4® 20a 22
Grana Paradis!...........  ®
Humulus....................  25®
25® 55
85
Hydraag Chlor  Mite 
a
@ 80
“  Cor..
@ 90
Ox Rubram 
Ammonlati..  @100 
TTnguentum.  45®  55
Hydrargyrum............   @  64
ICnthyoboUa, Am. .  ..1 25@1 50
Indigo.........................  75@1 00
Iodine, Resubl...........3 80@3 90
Iodoform. 
@4 70 
Lupulin.
@2 25
Lycopodium..............  70®  ’S
M ads.........................  70®  75
Liquor  Arsen  et  Hy-
drarglod.................  @  27
Liquor Potass Andnltls  10®  12
Magnesia,  Sulph  (bbl
Mannla,  S. F ............   60®  68

134).-.......................... 2H© 4

“ 

“  

40®2 60
75@3 50
20@2 30
00@1 10

Cubebae......................   @ 3 00
50@2 75
Exechthitos..............  2 
Erigeron.....................2 
00@2 10
Gaultherla..................2 
00@2 10
Geranium,  ounce......  @  75
Gossipli, Sem. gal......  70®  75
Hedeoma  ...................2 
10@2 20
Juniper!.......................   50@2 00
Lavendula..................   90@2 00
Llmonls...................... 2 
Mentha Piper...............2 
Mentha Verid............. 2 
Morrhuae, gal..............1 
Myrcia, ounce............   @  50
Olive............................  85®2 75
Picis Liquida, (gal. .35)  10®  12
Rlcini......................   1 
22@1 28
Kosmarinl.................  
75@l 00
Rosae, ounce...............6 
50®8 50
Succlnl.......................   40®  45
Sabina.........................  90@1 00
Santal  ....................... 3 
SassafraB....................  50®  55
Slnapls, ess, ounce__  ®  65
Tiglii..........................  @  90
Thyme.......................  40®  50
o p t.................  ®  60
Theobromas...............   15®  20

50@7 00

“ 

POTASSIUM.

BiCarb.......................  15®  18
bichromate...............   13@  14
Bromide.................... 
40®  43
Carb.........................  .  12®  15
Chlorate  (po  23@25)._  24®  26
Cyanide......................  50®  55
Iodide..........................2  90@3 00
Potassa, Bltart,  pure..  27®  30 
Potassa, Bltart, com...  ®  15
Potass Nltras, opt......  
8®  10
Potass Ultras..............  7®  9
PrusBlate....................  28®  30
Sulphate  po................  15®  18

RADIX.

“ 

Aconltum...................  20®  25
Althae.........................  22®  25
Anchusa....................  12®  15
Arum,  po....................  ®  25
Calamus......................  20®  40
Gentlana  (po. 12)......  
8®  10
Glychrrhiza, (pv. 15)..  16®  18 
Hydrastis  Canaden,
(po. 35)...................  @  30
Hellebore,  Ala,  po__  15®  20
Inula,  po....................  15®  20
Ipecac, po..................1  60@1  75
Iris plox (po. 35®3S) ..  35®  40
Jalapa,  pr..................   40®  45
Maranta,  &s..............  ®  35
Podophyllum, po........  15®  18
Rhei............................  75@1  00
1  cut......................  @1  75
r  pv.......................   75@1  35
Splgella......................  35®  38
Sanguinaria, (po  25)..  ®  20
Serpentaria.................  30®  32
Senega.......................  55®  60
Slmilax, Officinalis,  H  @ 40
M  @ 25
Sclllae, (po. 36)...........  10®  12
Symplocarpus,  Foeti-
  @ 35
Valeriana, Eng.  (po.30)  @  25
German... 15®  20
inglber a ................. 
18®  20
18®  20
Zingiber  j ................ 
SEMEN.

dus,  po. 

Anlsum,  (po. 2 0 ).....  @  15
Aplum  (graveleons)..  15®  18
Bird, Is......................... 
4® 6
Carul, (po. 18)..............   10® 12
Cardamon..................1  00®1  %
Corlandrum.................   10® 12
Cannabis Satlva.........   4® 
5
Cydonium....................   75@1 00
Chenopodlum  .............  10® 12
Dlpterix Odorate....... 2 25®2 50
Foenlcnlum...............   ®  15
Foenugreek,  po.........  
6®  8
L inl..........................   4  © 4X
Uni, grd,  (bbl. 3)........ 3)4® 4
Lobelia.........................  35® 40
Pharlarls Canarian—  3)4® 4)4
R apa.............................  6®  7
Slnapls  Albu............ 8  @10
Nigra...........  11®  12

“ 

‘ 

“ 
“ 

SPIRITUS.
Frumenti, W., D.  Co..2 00@2 50
D. F. R ......1  75®2 00
 
1 
Junlperls  Co. O. T ___1 65@2 00
“ 
1 
Saacharum  N.  B.........1 75®2 00
SpL  Vini  Galli............1 
Vini Oporto.................1 
Vini  Alba....................1 

25@1 50
75@3 50
75@6 50
25@2 00
25@2 00

 

8PON&B8.

Florida  sheeps’  wool
carriage.................. 2 50@2 75
Nassau  sheeps’  wool
carriage  ................. 
2 00
Velvet  extra  sheeps’
wool  carriage.........  
1  10
Extra  yellow  sheeps’
carriage................... 
85
Grass sheeps’ wool car­
riage .......................  
65
Hard for  slate  use__ 
75
Yellow Reef, for  slate 
u se.......................... 
1  40

SYRUPS.

Accacia...............................  50
Zingiber  .............................   50
Ipecac..................................   60
Ferri Iod.......................  ...  50
Aurantl Cortes....................  50
Rhei  Arom..........................   50
Slmilax  Officinalis..............  60
Co........  50
Senega................................   50
Sclllae..................................  50
“  Co.............................   50
Tolutan...............................  50
Pranas  virg.........................  50

“ 

“ 

I  10
i  12I  12

I  75
an
35
I  55
;  5

20
il  70
%  5
.1  60
i  33

i  5
i  7
i  14
>  14

2 25
,1  00
i  50
3 00

;  35
i  10
,  30

45
1  90
65
50
1811
18
30
20
12
10
12
15

25
35
12
14
15
17
15
3 50
,  80
50
152
,  7

20
35
65

50
28
50
25
10

60
40
30
20
,  80
60
12
;  50
.  1
!  60
35
.  55
i  55
i  102 50
.  7b
.  30
1  15
80
40
2 85
42
35
.1 00
8.

25
20
25
28
23
25
30
22
25

\  60
\  22
\  25
\  36

14 00
>  75
18 25
11  80
12 40
13 50
1  65
1  80
1  65
11  60
11  00
1  45
1  66
1  90

16

TH E  M ICHIGAN  TRADESM AN.

G R O C E R Y   P R I C E   C U R R E N 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 
going to press  and are an accurate  index of  the local  market. 
It is impossible to give  quotations  suitable  for all  conditions of  purchase, and those 
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.

AXLE GREASE.
doz
Aurora......................  55
Castor Oil.................  60
Diamond...................  SO
Frazer’s.................... 
'5
Mica  ........................  65
.................   55
Paragon 

gross 
6  00 
T  00 
5 50
5 00 
7 E0
6  00

lb “ 

“  2  “ 

BAKING  POWDER. 
Acme.
u  lb. cans. 3 doz...............  
45
2  “  ...............   85
2  lb.  “ 
1  “  .................  1  60
lib .  “ 
Bulk...................................   10
Arctic.
14 lb cans 6 doz  case........ 
55
........  *  *“
14 ft  “  4 doz  “ 
1  10 
1  lb  “  2 doz  “ 
........
2  00 
9 00
5 
1 doz “ 
..........
Fosfon.
.  80 
5 oz. cans, 4 doz. In case.
16  “ 
“
.2 00 40 
Red Star, 14 ft cans.........
75 
“ 
.........
14 ft  “ 
1  40 
•• 
.........
1 1b  “ 
45 
Teller’s, % lb. cans, doz.
85 
“ 
141b.  “
» 
lib .  “ 
“  .
1  50
Our Leader, 14 lb cans...... 
45
“ 
141b cans........ 
75
“ 
1 lb cans.  ...  .  1  50
Dr. Price’s.
per doz
Dime cans.. 95
“  ..1 40
4-oz
.  2 00
“ 
6-oz
. .2 60
** 
8oz
..3 90
“ 
12-oz
“ 
..5 00
16-oz
254 lb “  12 00
“  18 25
4-lb
“  22 75
5-lb
“  41 80
10-lb

«Kiwr'
o'pmcE's
CREAM
Baking
Bowden

BATH  BRICK. 
2 dozen in case. 

“ 

,r
“

BLUING.

Soz 
No. 2, sifting box. 

English.......................... ...  90 
...  90
...  70
Domestic.......................
Gross
Arctic, 4 oz  ovals........... ..  3 60
........... .  6 75
“ 
“  pints,  round  ...... ..  9 00
..  2 75
.  4 00
“  No. 3, 
..  8 00
“  No. 5, 
“  1 oz ball  .............. ..  4  50
..  3 60
Mexican Liquid, 4 oz----
..  6  80
“ 
“ 
8 oz......
BROOMS.
1  75
i.40. 2 Hurl....................
....................... ..  2 00
No. 1  “ 
.  2 25
No. 2 Carpet..................
. .  2 50
No. 1 
" 
...................
.  2 75
Parlor Gem....................
80
Common Whisk............
..  1 00
Fancy 
............
1 
..  3 00
Warehouse......... 
......
BRUSHES.
..  1  25
Stove, No.  1...................
..  1  50
“  10..................
“  15..................
..  1  75
..  85
Rice Root Scrub, 2  row.
Rice Root  8crub, 3 row. ..  1  25
..  1  50
Palmetto,  goose............
BUTTER PLATES 
Oval—250 In crate.
1................................

No
No.  2.................................   1
No.  8...................................   f
No.  5................................... 1 (
Hotel, 40 lb. boxes............   10
Star,  40 
9
Paraffine  ..........................   10
Wicklng  ............................ 24

CANNED GOODS. 

CANDLES.

Fish.

“ 
“ 

“ 

 

 

Clams.

“ 

“ 

“ 

Little Neck,  lib ............
..1  30
“  2 lb............
..1  90
Clam Chowder.
Standard, 31b.................
. .2 25
Cove Oysters.
Standard,  1 lb...............
..  85
21b................
.1   60
Lobsters.
Star,  1  lb.......................
. .2 45
“  2  lb.......................
. .8 50
.  2 00
Picnic, 1 lb......................
“ 
21b......................
.2 90
Mackerel.
Standard, 1 lb.................
-.1 25
2  lb...............
..2 1C
Mustard,  31b.................
..2 36
Tomato Sauce,  2 lb........
..2 25
Soused. 2 lb....................
.2 25
Salmon.
1  80 
Columbia River, flat 
*« 
tails
1 65
Alaska, Red 
...................1 25
pink
1  10
Kinney’s,  flats....................1  95
Sardines.
American  Ms............ ...  @5
AS...........
.  -634@ 1
Imported  &s............
...  @1C
34»........... —  15@U
Mustard  %u..............
...  @7
Boneless..................
21
Brook, 8 lb................
........2 50

» 
“ 

Trout.

“ 
“ 

1  75

1  00 
2 90

Fruits.
Apples.
3 lb. standard...........
York State, gallons  ... 
Hamburgh,  *■
Apricots.
1  75 
Live oak......................
1  75 
Santa Crus.................
1  75 
Lusk’s .........................
Overland..................
1  75
Blackberries.
90
B. A  W.......................
Cherries.
Red............................  1  1031 20
Pitted Hamburgh  ...
1  75 
1  50 
W hite.....................
1 2
Brie.........................
Damsons. Bgg Plums and Green 
Gages.
E rie............................
1  10 
1  60
California...................
Gooseberries.
1  25 
Common....................
Peaches.
1 CO
P ie............................
Maxwell....................
Shepard’s ..................
California..................
.................
Monitor 
Oxford.......................
Pears.
Domestic....................
1  20 
Riverside....................
2  10
Pineapples.
Common.....................1  00@1  30
Johnson’s  sliced........ 
2  50
2 75
grated........ 
Booth’s sliced............  @2 51
grated...........  @2 75
1  10
1  30
1  50

Quinces.
Common.................... 
Raspberries.
Red............................. 
Black  Hamburg.........  
Erie, black
Strawberries.
1  25
Lawrence................... 
1
Hamburgh  ................ 
Erie............................  
1  20
Terrapin....................... 
1  10
Whortleberries. 
Blueberries...............  
1  00
Corned  beef  Libby’s..........1  85
Roast beef  Armour’s..........1  70
Potted  ham, *4 lb................1  40
lb.................  85
tongue, ¡4 lb............. 1 35
14 lb.........   85
chicken, £  lb.........  
95

“ 
Vegetables.

“ 

Beans.

Peas.

“ 
“ 
“ 
“ 

Com.

Hamburgh  stringless..........1  25
French style.......2 25
Limas................. 1  35
Lima, green......................... 1 40
soaked......................  65
Lewis Boston Baked..........1 85
Bay State  Baked................1 85
World’s  Fair  Baked..........1  35
Picnic Baked...................... 1  00
Hamburgh......................... 1 40
Livingston  Eden...............1  20
Purity
Honey  Dew......................... 1  40
Morning Glory
Soaked...............................  75
Hamburgh  marrofat............ 1 35
early June
Champion Eng. .1  50
petit  pois...........1
fancy  sifted___ 1 90
Soaked.................................  75
Harris standard
VanCamp’B  marrofat........1  10
early June.....1  30
Archer’s  Early Blossom_1  35
French.................................2
French..............................16@21
Erie.....................................   85
Hubbard............................115
Hamburg............................1 40
Soaked.................................  85
Honey  Dew.......................1  50
E rie........................... .........1  35
Hancock........................... 1  10
Excelsior 
Eclipse...
Hamburg
Gallon .  .  ...........................3 50

Mushrooms.
Pumpkin.
Squash.
Snccotaah.

Tomatoes.

“ 

CHOCOLATE. 

Baker’s.

German Sweet...........
Premium.......................
Breakfast  Cocoa..........
CHEESE.
Amboy.......................
Acme..........................
Lenawee....................
Riverside..................
Gold Medal
Skim......... ................  
Brick.
Edam  ........
Leiden.......
Limburger
Plneapp.
Roquefort.

@1314 
@ls @1214 
13 
@12
6@10
11
1 00 
23 
@10 @25 
@35

Sap Sago...........  ......   @21
Schweitzer, Imported.  @24 
.  @14

domestic 

“ 

CATSUP.

4 50
3 50

 

“ 

Blue Label Brand.
 
Triumph' Brand.

Half  pint, 25 bottles —  ...  2 75
Pint 
Quart 1 doz bottles 
Half pint, per  doz  .............1  35
Pint, 25 bottles.........................4 50
Quart, per  doz  ...................3 75
gross boxes................40@45
35 lb  bags........................  @3
Less quantity  ...........
@334
Pound  packages 
• 6X@7
.
. 
COFFEE.
Green.
Rio.

CLOTHES  PINS.
COCOA  SHELLS.

Fair............................ ....... 17
Glood.......................... ........18
Prime......................... ........20
20
Golden.......................
Peaberry.................
Santos.
Fair......................................18
Good....................................20
Prime.................................. 21
Peaberry  .............................22
Mexican and Guatamala.
Fair......................................21
Good...............................   . .22
Fancy...................................24
Prime...................................23
M illed.................................24
Interior................................25
Private Growth................... 27
Mandehling........................28
Imitation.............................25
Arabian............................... 28

Maracaibo.

Mocha.

Java.

Roasted.

Extract.

To  ascertain  cost  of  roasted 
coffee, add He. per lb. for roast 
ing and 15 per  cent,  for shrink­
age.
M cLaughlin’s  XXXX.  24 95
Bunola 
........................   24  45
Lion, 60 or 100 lb.  case 
.  2)  91 
Valley City 34 gross...
:  15
Felix 
Hummel’s, foil, gross........  1  50
“ 
.  . .2  50

tin 
“ 
CHICORY
Bulk...........................
R e d ...........................
Cotton. 40 ft. 
50 ft 
6G ft 
70 ft 
SOft. 
60 ft.

CLOTHES  LINES.
. per dot. 1  2f
140
“ 
1  60
“ 
1  75
“ 
“  1  »
8E
“ 

“ 

CONDENSED  MILK. 

4 doz. In case.

N.Y.Cond’ns’d Milk Co’s brands
Gail Borden Eagle............   7
Crown................................   6
Daisy....................................5
Champion..........................  4  50
Magnolia 
.........................  4  25
Dime....................................3 35

COUPON  BOOKS.

“ 
“
“ 
“ 

’•Tradesman.’
8 1 books, per  hundred 
“
•’ 
8 2 
“ 
8 8 
“
8 5 
“ 
“
$10 
“ 
$20 
............
$  i books, per hundred. 
“ 
8 2 
“ 
8 3 
“ 
8 5 
$10 
“ 
820 
“ 

“Superior.”
“
“
“
“
“

1  books, per hundred

13 00
3 50
4 GO
5 00
6 00 
7 00
Above prices on coupon books 
are  subject  to  the  following 
quantity discounts:
200 books or over..  5  per  cent 
500 
1000 
COUPON  PASS  BOOKS. 
Can  be  made to represent any 
lenomination  from CIO  down. | 
20 books.......................$100
00 
50
3 00 
100
6 25 
250
500
10  00 
17 50
1000

.10
..20

“ 
“ 

“ 
“ 

CREDIT  CHECKS.

500, any one denom’n ...... $3 00
5 00 
1000,  “ 
2000,  “ 
8 00 75
Steel  punch.................
CRACKERS.

“ 
“ 

“
“

Butter.

6
Seymour XXX..............
Seymour XXX, cartoon......  614
Family  XXX.....................   6
Family XXX,  cartoon.......   614
Salted XXX.........................6
Salted XXX,  cartoon  ..........614
Kenosha 
.  .....................   714
Boston...................................  8
Butter  biscuit...  .............   614

Soda.

. 

Soda, XXX........................   6
Soda, City.............................  714
Soda,  Duchess.....................  814
Crystal Wafer..................... 10
Long  Island Wafers 
.11
S. Oyster  XXX.....................  6
City Oyster. XXX..................  6
Farina  Oyster.....................  6

Oyster.

CREAM  TARTAR.

Strictly  pure.....................   30
Telfer's  Absolute..............  3
Grocers’.............  
15@25

 

DRIED  FRUITS. 

Domestic.

6Mt
6J4
11 

............ 10

“ 

Peaches.

Apples.
quartered 
Apricots.

Sundried. sliced In bbls. 
“ 
Evaporated, 50 lb. boxes 
California In  bags........
Evaporated In boxes.  .. 
Blackberries.
In  boxes.....................
Nectarines.
70 lb. bags.......................
251b. boxes.... 
Peeled, In  boxes...........
Cal. evap.  “ 
“ 
Pears.
California In bags 
Pitted Cherries.
Barrels..........................
50 lb. boxes..................
...................
26  “ 
Prunelles.
30 lb.  boxes..................
Raspberries.
In barrels......................
501b. boxes....................
......................
251b.  “ 
Raisins.

“ 

“ 

 

8

In bags......  10V4

11

Loose  Muscatels in Boxes.

2 crown.............................
3 
.............................  1  50
2 crown................................ f!4
3 
6J4

“ 
Loose Muscatels In Bags.
“ 

 

Foreign.
Currants.

Peel.

Patras,  in barrels............   314
In  li-bbls..............  34£
in less quantity —   4

« 
“ 

“ 
“ 

“ 
“ 
“ 
“ 

“ 
25  “ 
25  “ 
“ 
Raisins.

Citron, Leghorn, 25 lb. boxes  20 
Lemon 
10
Orange 
11
Ondura. 29 lb. boxes  @ 9
@9
Sultana, 20 
“ 
Valencia, 30  “ 
8
Prunes.
California,  100-120..............J
90x100 25 lb. bxs.  714
. 8
80x90 
8'
70x80 
60x70 
.  9
f:

“ 
“ 
“ 
Turkey........................  
Silver..........................
Sultana...............................
French,  60-70.  ...................
70-80......................
80-90......................
90-10»....................
ENVELOPES.
XX rag. white.

No. 1,614..........................  81  '
No. 2, 614..........................  160

“ 
“ 

 

 

 

 

 
XX  wood, white.

 
Manilla, white.
.............................  

1  65
No. 1,6... 
1  50
No. 2, 6............... 
No. 1,614 
.......................  1  »
No. 2, 614 
1  25
614  ...................................  1  00
95
Coin.
Mill No. 4........... 
■  1  00
FARINACEOUS GOODS. 
1001b. kegs................... 
334
Barrels.................................800
rits........................................ 3 50
Dried...........  ..............  3X@t
Maccaronl and Vermicelli.
Domestic, 12 lb. box__  
55
Imported...................1014®-1
Barrels 200 .......................  4  60
Half barrels 300......... 
2  40
Pearl Barley.

Farina.
Hominy.

Lima  Beans.

Kegs..................................  2=K

Oatmeal.

 

Peas.

Rolled  Oats.

Green,  bu.............................  1 45
Split  per l b .................23£@3
Barrels  180.................  @4  60
Half  bbls 90..............  @2  40
German.............................  434
East India..........................  5
Cracked.............................. 

Wheat.

Sago.

5

FISH -Salt.

Bloaters.

Cod.

Yarmouth.........................
Pollock..........................
Whole, Grand  Bank...
Boneless,  bricks.........
Boneless, strips...........

Halibut.

Smoked..................... 1014@12

“ 

Holland, white hoops keg 
bbl

Herring.
“ 
“ 
Norwegian 
.............
Round, »4 bbl 100 lbs 
»4  “  40  “ 
.
Scaled.....................
Mackerel.

“ 

No. 1,  100 lbs.......................11 00
No. 1, 40 lbs..........................4 70
No. 1,  10 lbs........................  1 30
No. 2,100 lbs........................8 50
No. 2, 40 lbs.......................   3 70
No. 2,10 lbs  .....................   1  05
Family, 90 lbs...................... 6 00
10 lb s.................   70
Russian,  kegs....................  65

Sardines.
Trout.

No. 1, 34 bbls., lOOlbs...........6 00
No. 114 bbl, 40  lbs  ............2 75
No. 1, kits, 10 lbs.................   80
No. 1,81b kits....................  68

Whltefish.

No. 1

Family 
54 bbls, 100 lbs...........87 00 $2 75
14  “  40  “ .......... 3  10  140
10 lb.  kits..................   90  48
8 lb.  “ 
.................  75  42
FLAVORING  EXTRACTS. 

Souders’.

Oval Bottle, with corkscrew. 
Best In the world for the money.

Regular 
Grade 
Lemon.

doz
2 oz  __8  75
4 oz  ....  1  50

Regular 
Vanilla.

doz
2 oz  ...  $1  2o 
4 oz......3 40
XX Grade 
Lemon.
2 oz...... $i  50
4 oz......  3 00
XX Grade 
Vanilla.
2 oz.......$1  75
_____4.oz.......... 3 50
Jennings.
Lemon. Vanilla 
130
2 oz regular panel.  75 
4 oz 
...1  50 
3 00
6 oz 
2 Of' 
3 on
No. 3 taper............135 
2 00
250
No. 4 taper............150 

“ 
“ 

GUNPOWDER.
Rifle—Dupont’s.

Choke Bore—Dupont’s.

Kegs......................................... 3 25
Half  kegs.................................1 90
Quarter  kegs...........................1 10
1  lb  cans.............................   30
% lb  cans............................  18
Kegs..........................................4 £5
Half  kegs.................................2 40
Quarter kegs...........................  1 35
1 lb cans..............................  34
Kegs 
.................................11  00
Half  kegs  ...........................5 75
Quarter kegs............................ 3 00
1  lb  cans.................. 
60
HERBS.
Sage..
Hops.

Eagle Duck—Dupont’s.

 

Madras,  5 lb. boxes.........
S. F., 2, 3 and 5 lb. boxes..

17  lb. pails. 
30  “ 

“
LICORICE.

@  55 
@  80

Pure.....................................   30
Calabria...............................  25
Sicily....................................  12

LYE.
Condensed, 2  doz.....................1 25
4 doz.................... 2 25

“ 

MATCHES.

No. 9  sulphur...........................1 65
Anchor parlor.......................... 1 70
No. 2 home 
Export  parlor...........................4 00

........................1  10

MINCE  MEAT.

3 doz. case.
6 doz. case.
12 doz. case.

MEASURES.
Tin, per dozen.

$1  75
1  gallon  ..................  
1  40
Half  gallon........  
 
 
Q uart...............................  
70
45
P int..................................  
Half  p in t.......................  
40
Wooden, for vinegar, per doz.
1 gallon............................  7 00
4
Half gallon
3
Q uart........
3 35
Pint...........

Sugar house...................... 
Ordinary..........................  

MOLASSES.
Blackstrap.
Cuba Baking.
Porto Rloo.

Prim e............................... 
Fancy...............................  

New Orleans.

F air..................................
Good.................................
Extra good........................
Choice..............................
Fancy................................

One-half barrels, 3c extra.

14
16

20
80

PICKLES.
Medium.

Barrels, 1,200 conut...
Half bbls. «00  count..

Small.
Barrels, 2,400 count.
Half bbls. 1.300 count
PIPES.

Clay, No.  216..............
“  T. D. full count 
Cob, No.  3.................
POTASH.

48 cans In case.
..............

Babbitt’s .. 
Penna Salt  Co.’s 
RICE
Domestic.

..

Carolina bead  ............
“  No. 1................
“  No. 2................
Broken  .........................

@5 00 
@3 00
6 no
3 50

4 00 
3 35

6
.534
5
4

Imported.
...........534
Japan, No. 1..........  
...
..............5
“  No. 2...................
..........   6
Java.
Patna..................................   534

TH E  M ICHIGAN  TTtAJDESM^NT.

1 7

Root Beer  Extract.
“ 

Williams’, 1 doz......................  1 75
3 doz.....................   5 00
Hires’, 1  doz...........................  1 75
“  3 doz............................   5 00

SPICES.

Whole Sifted.

“ 
“ 
“ 

Allspice................................10
CaBsla, China in mats........  7
Batavia in bund__ 15
Saigon In rolls.........33
Cloves,  Amboyna................22
Zanzibar..................12
Mace  Batavia......................80
Nutmegs, fancy...................75
“  No.  1...................... 70
“  No.  2...................... 60
Pepper, Singapore, black__ 10
“ 
“  white...  .20
shot....................... 16
“ 
Pure Ground in Bulk.
Allspice................................15
Cassia,  Batavia.... .............. 18
and Saigon.25
“ 
“ 
Saigon....................35
Cloves,  Amboyna................22
*‘  Zanzibar.................18
Ginger, African...................16
K  Cochin...................  20
.22
“ 
Mace  Batavia......................70
Mustard, Eng. and Trieste. .22
“  Trieste....................25
Nutmegs, No. 2 ...................75
Pepper, Singapore, black__ 16
“ 
“  white.......24
“  Cayenne................. 20
Sage..................................... 20
•‘Absolute” in Packages.

Jam aica______ 

“ 

SAL  SODA.

Ms  Ms
Allspice......................  84  155
Cinnamon...................  84  1  55
Cloves.........................  84  155
Ginger,  Jam aica......  84  1  55
“  African...........  84  1  55
Mustard......................  84  155
Pepper.......................   84  155
Sage...................   —   84
Kegs.............................. 
  1M
Granulated,  boxes..............  13s.
A nise............................   @12M
6
Canary, Smyrna........  
Caraway......................... 
10
90
Cardamon, Malabar... 
4M
Hemp,  Russian.........  
5*
Mixed  Bird 
............. 
Mustard,  white.........  
10
Poppy......................... 
9
Rape.......................... 
6
Cuttle  bone....................  

SEEDS.

30

Thompson A Chute Brands.
 
  2 50
 
3 25

Silver.......................... 
Mono.................................. 3 35
Savon Improved  ............ 
Sunflower...........................3 05
Golden  ..........................  
Economical........................2 25
Scouring.
Sapolio, kitchen, 3 doz...  2 50
hand, 3 doz......... 2 50

“ 

SUGAR.

The  following  prices  repre­
sent the actual selling prices in 
Grand Rapids, based on the act­
ual cost in New  York,  with  36 
cents per 100 pounds added  for 
freight.  The  same  quotations 
will not apply to any townwhere 
the freight rate from New York 
is  not  36  cents,  but  the  local 
quotations will, perhaps, afford 
a better criterion of the  market
than toquote New York prices
exclusively.
Cut  Loaf......................... ..16 30
Powdered....................... ..  623
Granulated 
.................. ..  5 98
Extra Fine Granulated...  6  11
Cubes.............................
.  6 23
XXXX  Powdered........  ...  6 42
.  5 73
Confec. Standard  A..  ..
No. 1  Columbia A........... .  5 67
No. 5 Empire  A  ............ ..  5 54
No.  6  ............................. ..  5 48
.  5  30
No.  7...............................
No.  8............................... ..  5 23
No.  9............................... ..  5  17
No.  10............................. ..  5  11
No.  11............   ..............
No.  12............................. .  4 98
No.  13............................. ..  4  86
No 14.............................
4 £6

SYRUPS.

Corn.

Pure Cane.

.  22
Barrels............................
Half bbls......................... ...24
F air................................ ...  19
Choice............................
...  30
SWEET  GOODS

Ginger Snaps..............
Sugar Creams............
Frosted  Creams.........
Graham Crackers......
Oatmeal Crackers-----
VINEGAR.

40 gr.. 
50 gr.

11 for barrel.

8
8
9
8M
8M

@8
@9

STARCH.

 

 

 

 

 
 

“ 

“ 
“ 

Corn

TEAS.

SODA,

SUN CURED.

SNUFF.

YEAST.

japan—Regular.

Gloss.
 
 
 

SALT.
 
 

WET  MUSTARD.
Bulk, per g a l................... 
30
Beer mug, 2 doz in case...  1  75 
Magic,.......................................1 00
Warner’s .................................1 00
Yeast Foam  ....................... 1 00
Diamond.............................   75
Royal..................................   90

20-lb  boxes.........................  5?i
40-lb 
5M
1-lb packages.......................  5M
8-lb 
5M
6-lb 
5&
40 and 50 lb. boxes..............  3M
Barrels.................................  35^
Scotch, in  bladders.............37
Maccaboy, in jars................35
French Rappee, in Jars......43
Boxes.................................... km
Kegs, English........................i \
100 3-lb. sacks......................... *2 25
2 00
60 5-lb.  “ 
2810-lb. sacks........................  1 85
2 25
2014-lb.  “ 
24 3-lb  cases...........................  1 50
32
56 lb. dairy in linen  bags.. 
drill  “  16  18
28 lb.  “ 
32
56 lb. dairy In drill  bags... 
18
28 lb.  “ 
.. 
56 lb. dairy in linen sacks..  75 

F air...............................   @17
Good.............................   @20
Choice.......................... 24  @26
Choicest.......................32  @34
D ust............................ 10  @12
F air...............................  @17
Good..............................  @20
Choice..........................24  @26
Choicest.......................32  @34
Dust.............................10  @12
F air.............................18  @20
Choice............................  @25
Choicest........................   @35
Extra choice, wire leal  @40 
Common to  fail...........25  @35
Extra fine to finest— 50  @65
75 Choicest fancy............. 75 @85
@26
Common to fair........ 23
@30
Common to  fair........ 23 @26
70 Snn «H nr t.n fin ft............. 30 @35
70
©20
©40
Church’s ........................... 5M F air.......................... .18 @22
DeLand’s ............................ 5M Choice....................... 24 @28
................ 5M Best..................................... .40 ©50
Dwight’s —  
Taylor’s .........................................

Manistee.........................
SALERATUS.

.18
30
ENGLISH  BREAKFAST.

Soiar Rock.
Common Fine.

Common to  fair........
Superior to  fine........

56  1l.  sacks.......................

56 lv>. dairy In linen  sacks

Packed 60 lbs. in box.

Ashton.
Higgins.

BASKET  FIRED.

YOUNG HYSON.

GUNPOWDER.

Warsaw.

IMPERIAL.

OOLONG.

“ 

“ 

97

5

SOAP.
Laundry.

“ 

Allen B. Wrisley’s Brands.

Dingman Brands.

Proctor & Gamble.

Old Country,  80  1-lb.......... 3 2i
Good Cheer,601 lb..............3 90
White Borax, 100  % lb........3 65
Concord.............................  3 45
Ivory, 10  oz................ 
  6 75
6  oz...........................4 00
Lenox 
............................  3 65
Mottled  German.................3  15
Town Talk.......................... 3 25
Single box...........................3  95
5 box lots, delivered......... 3 85
10 box lots, delivered........3 75
Jas. S. Kirk & Co.’s Brands. 
American  Family, wrpd..$4 00 
plain...  3 94
N.  K.  Falrbank & Co.’s Brands.
Santa Claus.......................  4  00
Brown, 60 bars.................... 2 40
80  b a rs...................3 25

“ 
Lautz Bros. & Co.’s Brands.

Acme................... 
4  Oo
Cotton Oil.........  ................6 00
Marseilles..........................   3  95
Maf ter 
............................... 4 35

“ 

“ 

 

TOBACCOS.

Fine Cut.

Pails unless otherwise noted
Bazoo.....  .................  @30
Can  Can......................  @27
Nellie  Bly..................27  @24
Uncle ben..................21  @22
60
Hiawatha  ................ 
Sweet Cuba...............  
34
McGinty....................  
27
“  M bbls.........  
25
29
Dandy Jim.................  
Torpedo......... ........... 
24
23
in  drums—  
28
Yum  Yum  ...............  
1892 ............................  
23
“  drums —   .........  
22

“ 

Ping.

Sorg’s Brands.
Spearhead.................  
Joker.......................  
Nobby Twist................. 
Scotten’s Brands.
Kylo............................ 
Hiawatha...................  
Valley City................ 
Finzer’s Brands.
; old  Honesty..............  
| Jolly Tar....................  

33
27
39
26
38
34
40
32

Smoking.

Catlin’s  Brands.

3 65
Kiln  dried...........................17
Golden  Shower................... 19
........................... 26
Huntress 
Meerschaum..................   . .29
American Eagle Co.’s Brands.
Myrtle Navy....................... 40
Stork  ............................30@32
German......  .................  .15
F ro«.......  
33
Java, Ms foil.......................32
Banner Tobacco Co.'s Brands.
Banner.................................16
Banner Cavendish—   .......38
Gold Cut  ............................ 28

 

 

Scotten’s Brands.

Warpath.............................. 15
Honey  Dew......................... 26
Gold  Block......................... 30
F. F. Adams Tobacco Co.’s 
Brands.
Peerless.................... 
26
Old  Tom..............................18
Standard..............................22
Globe Tobacco Co.’s Brands.
Handmade...........................41

Leidersdorf’s Brands.

Rob  Roy..............................26
Uncle Sam..........  ........ 2S@32
Red Clover...........................32

Spaulding & Merrick.

Tom and Jerry.....................25
Traveler  Cavendish........... 38
Buck Horn...........................30
Plow  Boy......................30@32
Corn  Cake  ......................... 16

HIDES.

HIDES  PELTS  and FURS
Perkins  &  Hess  pay as  fol-

lows:
Green.......................
Part Cured........
@  3
Full 
Dry............................. 4 @ 5
Kips, green  ............... 2 @ 3
“•  cured................. @ 4
Calfskins,  green....... 3 @  4
Deacon skins........... 10 ©•¿5

cured....... 5 @  6M

................. @  3M

“ 

“ 

No. 2 hides M off.
PELTS.

Shearlings................. 5 @  20
...................... 15 @  25
Lambs 

WOOL.

Washed...................... 12 @18
Unwashed................. 8 @14

MISCELLANEOUS.

Tallow....................... 3 @  4M
Grease  butter  .........
1 @ 2
Switches.................... 1M@ 2
Ginseng  .................. 1 5@2 50

GRAINS and FEEDSTUFFS

54
54

.  1  40
1  65

WHEAT.

No. 1 White (58 lb. test)
No. 2 Red (60 lb. test)

MEAL.

Bolted.......................
Granulated...............
FLOUR.

Straight, in  sacks  ...
“  barrels...
“ 
Patent 
“  sacks__
“  barrels...
“ 
Graham  “  sacks...
“ 
Rye 
MILLSTUFFS.

“

Bran..............*13 50
Screenings__  13 00
Middlings......14 50
Mixed Feed...  18 00
Coarse meal  .  13 03

.  3 50
..  3 75
.  4 50
.  1  70
.  1  70
Less
Car lots quantity
*14 00
13 00
15 00
18  50
19 00

CORN.

...43
Car  lots....................
Less than  car  lots— ...45

OATS.

Car  lots  ...................
Less than car lots —

...32
...36

No. 1 Timothy, car lots. ..11  oo
No. 1 
.13 00

“ 

HAY.
ton lots

WOODEN WARE.

13  “ 
15  “ 
17  “ 
19  “ 
21  “ 

Tubs, No. 1........................   6 00
“  No. 2...........................5 50
“  No. 3.........................  4 50
1 30
Palls, No. 1, two-hoop.. 
“  No. 1,  three-hoop  ...  1  50
Bowls, 11 inch....................
..................... 
“ 
90
“ 
.....................  1 25
“ 
.....................   1 80
“ 
 
2 40
..................
Baskets, market.........  35
“  shipping  bushel.. 
“ 
“ willow cl’ths, No.l 
“ 
* 
“ 
“ 
“ 

1 15
..  1 25
5 25
“  No.2 6 25
“  No.3 
“  No.l 3 25
“  No.2 4 00
«•  No.3 

full hoop 

splint 

“ 
“ 
‘ 
“ 

“ 

 

7 25

4 75

INDURATED WARE.

Pails..................................  3  15
Tubs,  No.  1............................13 50
Tubs, No. 2............................. 12 00
Tubs, No.3............................. 10 50

FRO VISIONS.

The Grand Rapids  Packing and Provision Co. 

quotes as follows:

FORK  IN  BARRELS.

LARD.

19 00

sausaoe—Fresh and Smoked.

Short c u t..................................................  
Extra clear pig, short cut............................
Extra clear,  heavy......................................
Clear, fat  back...........................................   20 00
Boston clear, short cut........  ......................
Clear back, short cut....................................  20 00
Standard clear, short cut, best.....  .........  
21  00
Pork Sausage.....................................................9
Ham Sausage...................................................  9
Tongue Sausage.................. ...........................9
Frankfort Sausage 
......................................   8
Blood Sausage.................................................  6
Bologna, straight............................................   6
Bologna,  thick...................................   .........   6
Headcheese.................................................... 7
Kettle  Rendered.................  • .......................11
Granger.......................................................... 193£
Family........................................................... 8m
Compound......................................................  8
50 lb. Tins, 
20 lb. palls, Me 
10 lb. 
“  4£c 
“  %c 
51b. 
31b. 
'•  1  c 
Extra Mess, warranted 200  lbs.....................   8 00
Extra Mess, Chicago packing.....................   7 50
Boneless, rump butts.......................................... IS 50
Hams, average 20 lbs....................................... 11
16 lbs........................................1134
12 to 14 lbs...............................11 m
picnic...................................................  834
best boneless......................................   11M
Shoulders......................................................   83i
Breakfast Bacon  boneless..............................15
Dried beef, ham prices....................................10M
Long Clears, heavy.........................................
Briskets,  medium.  ........................................

smoked  meats—Canvassed or Plain.

BEEF  IN  BARRELS.

light..............................................   11M

advance.

“ 
'• 
“ 
“ 

“
“
“
“

“ 
“ 

„ 

DRT  SALT  MEATS.

 

Butts..............................................................  9
D.  S. Bellies...................................................  12M
Fat Backs.................................... 
PICKEED  PIGS’  FEET.
Barrels............................................................. 8 00
Kegs..............................................................   1 90
Kits, honeycomb...........................................  65
Kits, premium  .............................................  55
Barrels........................................................... 22 00
Half barrels....................................................11 00
Per pound...................................................... 
11

BEEF  TONGUES.

TRIPE.

 

FRESH  BEEF.

FRESH  FORK.

Carcass...................................   ............   4M@ 6
Fore  quarters.......................................  @ 4M
Hind quarters........................................ 6  @7
Loins No. 3  ........................................  .  8‘/s@ll
Ribs........................................................  7M@10
Rounds................................................. 5M@ 6
Chucks...................................................4  @ 4M
Plates............................-•.......................  @4
Dressed....................................................... 
Loins...................................................... 
Shoulders  ..................................................  
Leaf Lard..............................................  
CarcasB................................................. 5  @6
Lambs.................................................... 5M@ 6
Carcass................................................. 5M@ 7M
Pork, links............................................. 
834
Bologna.......................................................  
Liver...........  ...................................  
 
Tongue.................................................  
8M
Blood..........................................................  
Head cheese...............................................  
Summer......................................  
 
Frankfurts................................................... 

11/4
11M

SAUSAGE.

MUTTON.

VEAL.

8
8

6

7
7
 
8

FISH  AND  OYSTERS.

F.  J.  Dettenthaler  quotes as  follows: 

FRESH  FISH

o y s t e r s—Cans.

............... ............................
Whlteflsh 
Trout 
...................................................
Black Bass........ 
..........................
Halibut..................................................
Ciscoes or Herring................................
Bluefish.................................................
Fresh lobster, per lb.............................
Cod.........................................................
No. 1 Pickerel........................................
Pike.......................................................
Smoked W hite....................................
Red  Snappers........................................
Columbia River  Salmon.......................
Mackerel................................................
Fairhaven  Counts................................
F. J. D.  Selects.....................................
Selects...................................................
F. J. D....................................................
Anchors................................................
Standards..............................................
Favorite.................................................
Extra Selects........................... per gal.
Selects...................................................
standards..............................................
Counts...................................................
Scallops..................................................
Shrimps  ................................................
Clams  ........................................  
.......
SHELL  GOODS.
Oysters, per  100  ....................................1
Clams. 
.....................................

oysters—Bulk.

“ 

@  9 
@ 9 
12 M @15 
@  5 
@12M 20 
10 
@ 9 
@ 8 
@ 8 12 
15
2C@25
@35
@30
@25
@23
@20
@18
@16

25@1  50 
@1  00

CANDIES. FRUITS and  NUTS.

The Putnam Candy Co. quotes as follows: 

STICK  CANDY.
Cases 
Standard,  per lb....................... 
“  H.H.............................. 
“  Twist  ..........................  
Boston Cream ...............  
8M
Cut  Loaf......................  . 
Extra H.  H......................  8M

Bbls.  Palls.
6M 7M
6M TM
6M 7M
8M

MIXED  CANDY.

“ 

•* 

Bbls.
Standard.......................................6
..6
Leader.......................................... 6
..6
Royal............................................ 6M
..6M
Nobby...............................
7
English  Rock..................
7
Conserves........................
its
Broken Taffy....................baskets
“
Peanut Squares................. 
8
French Creams..........................
Valley  Creams.........................
Midget, 30 lb. baskets...............
“ 
Modern, SO lb. 
..............  .
fancy—In bulk

Palls.
7
7
7M
8
8
8
8
9
10
13
____  s
....................  8

BANANAS.

fancy—In 5 lb. boxes. 

CARAMELS.
 
“ 
 
“ 
ORANGES.

Palls.
Lozenges, plain............................................   10
printed.........................................   11
Chocolate Drops.............................................  11M
Chocolate Monumentals...............................  13
Gum Drops....................................................   SM
Moss Drops....................................................   8
Sour Drops....................................................   SM
Imperials.......................................................   10
Per Box
Lemon Drops................................................... 55
Sour Drops...... ............................................... 55
Peppermint Drops............................................60
Chocolate Drops...............................................65
H. M. Chocolate Drops....................................90
Gum Drops................................................40@50
Licorice Drops....................................................1 00
A. B. Licorice Drops....................................... 80
Lozenges, plain... .*..........................................60
printed............................................65
Imperials......................................................... 60
Mottoes.............................................................70
Cream Bar........................................................55
Molasses Bar................................................... 55
Hand Made  Creams........................... 
85@95
Plain Creams................................. ...........80®90
Decorated Creams............................................. 1 00
String  Rock.....................................................65
Burnt Almonds.... ........................................ 1  00
Wintergreen  Berries.......................................60
No. 1, wrapped, 2 lb.  boxes.........................  34
No. 1, 
51
No. 2, 
28
150, 176, 200s................................................3 25@3 75
Small........................................................... J  50@1 75
Medium................................................
Large.....................................................2 0C@2 50
Messina, extra fancy 360.....................
“  Maiorias, 360..
fancy £60...........................
fancy 300  ...........................
choice 360...........................
choice 300...........................
OTHER  FOREIGN  FRUITS.
Figs, fancy layers, 6ft.......................
“  10»......................
“ 
extra  “  14»...................... .
“ 
“  20»......................
Dates, Fard, 10-lb.  box............... ......
“  50-lb.  “ 
......................
NUTS.

6  00 
4 00 
4 00
3 50
@12M
@12M@14
@ 7M @ 6M
Persian, 50-lb.  box......................  4M@  5M
@16M 
@15 M 
@17 
@10M 
@11M 
@13 M 
@@13 
@13 
@12 @13 
@4 00 
@4 50

Almonds, Tarragona.............................
Ivaca.......................................
California.............................
Brazils, new...........................................
Filberts.................................................
Walnuts, Grenoble................................
“  M&rbot....................................
“ 
Table Nuts,  fancy................................
choice.............................
Pecans. Texas, H.  P.,  ............   ...........
Chestnuts............................  ................
Coeoanuts, full sacks...........................
Fancy, H.  P., Suns................................  @6
Fancy, H.  P., Flags..............................   @6
Choice, H. P., Extras............................  @5

“ 
7
“ 
“ 
CROCKERY  AND  GLASSWARE.

“  Roasted....................   @  7M
“  Roasted....................  @ 7M
“  Roasted.................  @ 6M

Calif.......................................i:

“ 
“ 
“ 

PEANUTS.

“ 
“ 
“ 
“ 

LEMONS.

“ 
“ 
“ 
“ 
“ 

3 
2 

“ 
“ 

“ 
“ 

10

12

“ 

“ 

 
 

FRUIT  JARS.

6 doz. In box.

P ints........................................................... I 5 50
Quarts..........................................................   6 00
Half Gallons................................................  8 oo
Caps.............................................................   2 50
Rubbers.....................................  
45
LAMP  BURNERS.
No. 0 Sun.........................................................  45
No. 1  “  .........................................................  50
No. 2  “  .........................................................   75
Tubular...........................................................  75

 

 

lamp chimneys.  Per box.

 

“ 
“ 

“ 
“ 

“ 
“ 

“ 
“   

La Bastie.

“ 
“ 
Pearl top.

First quality.
“ 
“ 
XXX Flint.
“ 
“ 

1  75 
No. 0 Sun..........................
.1  88 
No.l  “  ..........................
.2 70
No. 2  “  ..........................
No. 0 Sun, crimp  top........................................2 10
No. 1 
2 25
No. 2 
3 25
.2 60 
No. 0 Sun, crimp top......
.2 80 
No. 1 
“  ........
.3 80
No. 2 
“  ........
No. 1 Sun, wrapped and  labeled....................3 70
>e 
No. 2  “ 
....................4 70
No. 2 Hinge,  “ 
....................4 88
No. 1 Sun, plain bulb,  per doz........................ 1 25
No. 2  “ 
....................... 1  50
No. 1 crimp, per doz....................................... 1  35
No. 2  “ 
........................................1  60
No. 0, per  gross..............................................   23
28
No. 1, 
No. 2, 
38
No. 3, 
75
Mammoth, per doz.........................................   75
Butter Crocks,  1 to 6 gal.............................  06
“ 
“  M gal. per doz.... .................  60
Jugs, M gal., per doz...................................   70
“  1 to 4 gal., per gal................................   07
Milk Pans, M gal., per doz..........................  60
“ 
.........................  72
Butter Crocks, 1  and 2 gal..........................  07
Milk Pans, M gal..........................................  66
........................................   78

 
 
 
STONEWARE—AKRON.

1  “ 
STONEWARE—BLACK GLAZED.

LAMP WICKS.

l  « 

“ 
“ 
“ 

“ 

•• 

“ 

“ 

“ 

“ 

“ 

“ 

 
 
 

1 8

TH E  M ICHIGAN  TRADESM AN.

!
which  are  exchanged- the  one  for  the 
other.  But  instead  of  waiting  for the 
actual receipt of the merchandise, bills of 
exchange, with bills  of  lading attached, 
have gone forward by  fast mails to com­
plete the  numerous  transactions  before 
the goods are  actually delivered.  Thus 
it  is  that  the  great bulk of the world’s 
business to-day is  barter,  just as it was 
thousands of years ago,  with  the  differ­
ence  that  statements  on  paper  of  the 
quantities  and  values  of  the merchan­
dise are used to  complete and adjust the 
exchanges, while the  merchandise itself 
is lying in warehouses,  or  is  being  car­
ried in railway trains or in ships.

Let  it  be  understood,  then,  that  the 
bulk  of  the  world’s  business  to-day  is 
conducted  by  barter,  and  money  only 
comes in to pay the  balances,  to  repre­
sent,  in a word,  the small change.  There 
is  in the United  States to-day  something 
over $1,500,000,000 of money, gold, silver 
and  paper  issued  by  the  Government. 
This  would  only  pay  for  five  days’ 
business  as  carried  on by the people of 
this country.  Fortunately, money is not 
needed to do this business, otherwise the 
wheels of commerce  would be totally and 
hopelessly blocked.  But  the problem is 
olved  easily  enough  by  exchanging 
products,  and,  therefore,  money is only 
needed to pay  up  the differences,  or bal­
ances,  after checking the balances on one 
side against the balances on the other.

The function of money being to bridge 
over the differences that  result  from the 
exchange  or barter of  products, it is de­
sirable that it should be something which 
is acceptable to  everybody.  The money 
of the world is commonly silver and gold
The effort has been  made to put in coin 
so much of a precious  metal  as that the 
intrinsic  value  of  the  coin  is  just  that 
much,  and  this  is  the  case  with  gold 
An ounce of pure gold  is worth $20.67 in 
any commercial country, and the stamp on 
it does not make it any better.  An eagle 
of our money  has $10  worth of gold in it 
stamp or no stamp.  This was  once  the 
case with  silver.  When  the  first  silver 
dollars  were  coined  they  contained one 
dollar’s  worth of  silver each.  Then an 
ounce of silver was worth $1.29.  To-day 
it 
is  only  worth  about  74  cents,  but 
nevertheless,  the silver  dollar is claimed 
to be a dollar when it is only  worth some 
57 cents.

BARTER  AND  MONEY.

Probably  one  of  the  most  potential 
reasons for the  continuance of the finan­
cial  trouble  which  is overwhelming all 
commercial  and  industrial  enterprises, 
and postponing the return of  prosperity, 
is the popular misapprehension concern­
ing the nature of  money.

Many  people,  possibly  a g reat mass of 
them,  believe  that  money  is necessary 
for  the 
transaction  of  all  commercial 
business,  and that all  that  is required to 
create money is  for  the  Government  to 
place  its  stamp  on  something, whether 
metal or paper,  and it forthwith becomes 
in all respects  an  authoritative medium 
of exchange.

Both  of  the  above  assumptions  are 
wholly  wrong. 
In  the  earliest times all 
business  exchanges  were  conducted  by 
barter.  Each  man exchanged his  labor, 
or 
the  product  of  his  labor,  for  that 
which he needed.  What he got was some 
other  sort  of  labor,  or  the  product  of 
such labor,  in return for his own.  There 
was  no  money  in  the  case;  there  was 
only  an exchange  of  one  commodity for 
another.  Each  individual  parted  with 
what he could spare, and got in exchange 
what he needed.

This  is  barter,  and  it  was  certainly 
a very  solid and substantial  sort of busi­
ness.  There  were no banks  and no con­
traction of the currency.  Nothing could 
cause a commercial  panic,  except  some 
convulsion  of  nature  which  destroyed 
crops  or  other  exchangeable  property. 
When  such a destruction of property was 
extensive and spread  over  a wide  region 
of  country,  then  there  would  be great 
trouble,  such  as  that  produced in  Egypt 
in  the  time  of  the  Pharoah  who  had 
Joseph for his master of finance.  When 
the crops were  good  everybody lived in 
prosperity.

There  was  and  can be but one objec­
tion  to  barter  for a commercial system, 
and  that  is  its  inconvenience.  A  man 
cannot  carry  his  products  around  with 
him when  he goes shopping,  and, to meet 
this difficulty,  money  was invented.  But 
barter is as much in use as ever, only it is 
conducted on an improved scale.  Instead 
of  carrying  around cotton,  wheat,  pork, 
corn,  houses  and  lands  to  do  business 
with,  we  carry bills of exchange,  ware­
house receipts,  mortgages and other such 
representatives of  property,  and  we  ex­
change them for some  other  representa­
tives.  A bill of exchange drawn  against 
shipments of cotton,  grain,  bog products 
and  other  merchandise  is  virtually  so 
many  bales  of  cotton,  or  bushels  of 
grain,  or  barrels of  pork.  A mortgage 
on  a  house  or  lands  is  virtually  that 
house or those lands.  Some persons  in a 
loose way may call these  paper represen­
tatives money,  but  they  are  not.  They 
are articles exchanged or exchangeable in 
barter.

m a m

t

...

JOBBERS  OF

STAPLE  fp   FAdGY

G R O C E R I E S ,

G R A N D   R A P I D S .

OUR  MOTTO:

Good Goods, Right Prices, Codrteoiis Treatment,

CLOTHING  MERCHANTS.

We have decided not to carry over any of our fall stock. 

It will  pay you  well  to 
see our line of ready-made clothing of every description;  none better, few as cheap; 
and these reduced  prices place  us lowest of all, as every vesture must be closed  out. 
Write our Michigan representative,

WILLIAM  CONNOR,

Box 346,  Marshall,  Mich.,  and he will soon be with you.

MICHAEL  KOLB  &  SON,

WHOLESALE  CLOTHIERS,

ROCHESTER,  N.  Y.

N o t ic e—William  Connor will  be  at  Sweet’s  Hotel,  Grand  Rapids,  Mich.,  on 

Thursday and Friday,  October 26 and 27.

CUSTOMERS’  EXPENSES  ALLOWED.

A,  E.  BROOKS  &  C O .,

Manufacturing Confectioners,  have  a  specially  fine  line  for  the  fall  trade—now

RED-:-STAR-:-GOUGH-:-DROPS

ready

They are the  cleanest,  purest and  best goods  in the market.

MUSKEGON  BAKERY

U n i t e d   S t a t e s   B a k i n g   C o., 

CRACKERS,  BISCUITS,  CAKES.

O rigin ators  o f  th e  C elebrated  C ake,  “ M U SK EG O N   B R A N C H .”

H A R R Y   F O X ,  M a n a g er,

MUSKEGON,  MICH.

f

The  silver  money  is  not  up  to 

the 
standard  of  our  gold,  and  this  is  the 
cause of a great deal of trouble.  We can 
still  barter  our  cotton,  and  grain,  and 
petroleum,  for  European  products,  but 
if  the  balance,  which  must  be  paid  in 
money, is against us,  we  must  pay it in 
gold,  because our silver  money is not  up 
to the  standard. 
It is  necessary  that all 
national  money  shall  conform to a cer 
tain  standard,  and if  some  of  it is defi 
cient,  then creditors  will  not  accept the 
deficient dollars,  bnt  will  demand  those 
Every  day  the  people  of  the  United 
It  so  happens  that 
that  are  complete. 
States  are  exchanging  their  labor  and 
half  our  metallic  money 
is  deficient. 
products at the  rate  of  more  than  three 
Foreign creditors  will not  accept  it,  and 
hundred  million  dollars.  This  is three 
so  the  good  money  is  paid  to  foreign 
hundred million dollars a  day,  or  more 
I creditors,  while our own  people are com-
than  one 
thousand  billions  of  dollars
worth  in  a  year.  Where  is the money I Pe^ e<^ t0 accept the light-weight dollars, 
necessary to  pay  for this  business? 
in  paying  the  balance  in 
not to be  found in  the whole  world,  nor  international  barter,  it  is all im portant 
to have good  money,  up  to  the world’s
would  all the real  money  that  ever  was | 8tandar£  
the  world  amount  to  such  a  sum.  ! 
in 
Then  how 
this  enormous  business 
done?  Simply  by barter.  Every day  in­
numerable  wagons,  railroad cars,  boats 
and  vehicles  of  every  description  are
moving to and fro delivering the products I ceive a hearty support.

From th e Sparta Sentinel.
Every business  man  should  take  and 
It is 
read  T h e  Mich ig a n  T radesm an. 
an invaluable publication and  should re­

_____ _____________
Sensible  A dvice.

F ra nk  Sto w ell.

It is 

Therefore, 

„  .. 

, 

. . .  

is 

THE  STAFF  OF  LIFE.

W ritte n  fo r  Th e  Tradesman.

to  sustain 

Bread is the staff  of  life. 

Its  impor­
tance as a necessary  article of  food  is  so 
great that it  is  used  as  a  synonym  for 
everything  required 
life. 
“ Give me  bread or give  me  work,”  cries 
the  wild-eyed  anarchist,  when  his  last 
dime drops into the  rum  seller’s till,  and 
his throat  begins 
to  burn  for  another 
drink.  When  the  tramp approaches  the 
back door he asks for  bread,  but,  if  you 
give him  bread,  he will  scowl  at  you— 
he means  pie,  cake  and  cheese.  Bread 
is  used  generically,  standing  for  every­
thing requisite for the sustenance of  life. 
The professional  always-demanding-but- 
never-accepting-work  nomad  uses 
the 
term  in a  still  more  comprehensive  way 
—when  he demands bread he means pal­
atable  nick-nacks  not  requisite  for the 
sustenance of life.

Bread is one of the cheapest and, when 
the  right  grade  of  flour and 
made  of 
properly baked,  one of  the  most  whole­
some  articles  of  diet;  but  it  is  not  as 
cheap  at the present time as  it  ought  to 
be. 
In  ordinary times,  when the cost of 
living is not so  serious  a  matter as  it is 
at present,  a  little  discrepancy  between 
the price of wheat and the  price of bread 
is not noticed,  but now,  when  the indus­
trial  weekly  pay rolls have  been  reduced 
69%  per cent.,  and  the  number  of  em­
ployes cut down  61  per  cent.;  when the 
unemployed  in  the  country  at  large ex­
ceeds three-quarters of  a million—includ­
ing 4,000  in  our  own  little city  alone— 
and when  this condition of things is made 
still  gloomier  by  the  near  approach  of 
another  long  winter—it 
is  no  wonder 
that  people  are  asking  themselves  the 
question,  “ Why  is  bread  eight  cents  a 
loaf  when  wheat 
is  only  54  cents  a 
bushel?”  The  price  of  flour and  bread 
should  be governed by the price of  wheat. 
This  is  a  simple  proposition  which  no 
miller or baker in a  condition  of  sanity 
will take exception  to; 
therefore,  when 
wheat tumbles  from  $1  to  54  cents and 
flour and  bread  show inadequate sympa­
thy,  the  only  rational  conclusion  possi 
ble on the part  of  consumers  is that the 
millers and  bakers  were  either working 
for nothing and  boarding  themselves  be 
fore the tumble in wheat, or else  they are 
guilty of an  unholy extortion at  the pres 
ent time.

1  am aware that the  millers profess to 
sell flour according to the  price of wheat 
but  1 have  always  noticed that  the price 
of flour  responds  with a greater show  of 
alacrity  when  wheat goes up  than  when 
it goes down.  You see this idea of  flou 
following  wheat  in 
the  adjustment  of 
values,  depends quite  largely on  the up 
ward  or  downward  tendency of  wheat 
If upward,  up  goes flour,  for a profitable 
margin  must  be maintained  for  the mil­
ler,  which is  all  right  and  proper;  but 
when  wheat goes  down,  flour  remains on 
top  until  conditions  fully  demonstrate 
that wheat  is  liable  to  stay  down,  and 
while  flour 
thus  waits  future develop­
ments in  the wheat  market,  the miller is 
receiving more than a legitimate margin. 
This may not  be  just  exactly  right,  but 
it  is  human  nature  and,  therefore,  ex­
cusable.  The  miller,  by 
joint  action 
with  his  brother  millers,  does  not  pro­
pose to grind  wheat  for  nothing.  Such 
united  action enables  him 
to  secure  a 
profit  for  every  bushel  of  wheat  he 
grinds,  while  the  farmer  who grows  it, 
and who 
is  not  so  favorably  circum­
stanced, is compelled  to  perform  his part

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at  a  positive  loss.  The  farmer  would 
fortify his own  position  against the pos­
sibilities of  loss if he could,  and  because 
he cannot it is no evidence that he is  less 
avaricious than  the miller.

that 

the  grain 

The farmer  delivers  his  wheat  at  the 
mill at 54 cents  per  bushel, 
the  miller 
grinds  it,  and  the  city consumer  goes  to 
his nearest grocery and pays  a  half dol­
lar for a one-eighth  barrel  sack of  a me­
dium  grade  flour  made  from  that same 
wheat.  He  wonders  why 
flour 
hould  be  $4  per  barrel  when it only 
takes about four and a half bushels of 54 
ent  wheat,  or  $2.43  worth,  to make  it. 
He remembers  how,  years  ago,  he  used 
to buy  wheat of  the  farmers and  take  it 
to the old-fashioned  grist mill,  and,  after 
the miller  stole all  he wanted of it to re­
munerate him  for  grinding the balance, 
he  would still  have  40  pounds  of  flour 
for every bushel  of  wheat  taken  to the 
mill,  besides  the  bran  and  shorts.  He 
assumes that  wheat  nowadays  will make 
as much flour as it did formerly;  that the 
old  process of  grinding made one combi­
nation grade  of  flour,  whereas  the  new 
reduces 
into  three  or  more 
grades—therefore,  a medium  grade  such 
as he  has  purchased,  would  be  a proper 
basis  for  a  just  comparison.  He  takes 
his  pencil and does a  little figuring.  Un­
der the old system $2.43  worth  of  wheat 
at 54  cents  per  bushel  would  give  him 
180  pounds  of  flour,  beside  bran  and 
shorts.  At present  price  of  wheat  180 
pounds of  flour  could  be  obtained for 
$2.43  under the old  method, whereas  that 
quantity of flour bought at  the  grocery, 
to-day,  would  cost  $3.75.  He finds that, 
on  a basis of  present  wheat  values,  his 
home-made bread  is  costing  him 45  per 
cent,  more than it  used to.  The miller’s 
toll is provided  for  in  this  calculation, 
and if  the  modern miller  is  no  greedier 
than  his  more  primitive  predecessor,  it 
would seem that  this  45  per  cent,  went 
into the dealer’s pockets.  The  selection 
of  a  medium grade for comparison  is  a 
fair one.  When  the grain  is  reduced to 
three grades  the  bulk  of  the  flour goes 
into a medium grade, or from 60 to 75 per 
cent.,  while the  head  or  patent and  the 
lower grades  make up the balance.

farmer for $2.43 and taken to one of  our 
big  city  mills  and  exchanged  for  the 
ground  product.  We  would  get  157% 
pounds of medium grade flour, 45 pounds 
of bran  and 9 pounds of middlings.  This 
would give  us  $3.28  worth  of  flour  at 
grocers’  prices,  31%  cents worth of bran 
and  6%  cents  worth  of  middlings,  or 
$3.66  in  all—a  net  saving  of  $1.23,  or 
over 50  per cent,  in  the cost of flour. 
It 
will  be  seen  that,  if  the  miller’s margin 
of profit on  flour  wholesaled  to  jobbers 
is commensurate  with  that  obtained  on 
exchanges,  a good  share  of  this  incon­
sistency  in  values  must  be  placed  on 
other shoulders than  the millers.

As  to an  8 cent  loaf  of  bread,  it  is  so 
far removed  from  a  54-cent  bushel of 
wheat  that 
the  nearest  consanguinity 
that can  be claimed  for them  is  a  petri­
fied  forty-second  cousinship.  There  is 
simply  nothing 
in  common  between 
them.  They are  utter strangers  to each 
other.  Bread sells for 8  cents—wheat  is 
a  different  article  altogether,  and  has 
nothing under the heavens  to do with it. 
Bread is 8 cents and  if  you don’t  like it 
eat wheat  or  roll  up  your  sleeves and 
make your own bread.  Remember,  I  am 
not finding fault with  the price of bread. 
I  would not  have  my  readers  infer that, 
because I am  poor  and  forced  by  cruel 
circumstances to feed  on  the bare neces­
sities of life,  I envy the rich because they 
are  able  to  feast  on  8  cent  bread and 
other expensive luxuries. 
It is  all right 
for those  who  can  afford  it—indeed,  it is 
a duty,  for  should  the  wealthy  confine 
their 
to  necessities,  regulating 
their expenses with  the least respect for 
economy,  there are other  manufacturing 
industries  beside  the  making  of  bread 
which would  not  enjoy the  high degree 
of  prosperity they  now do. 
If the rela­
tion which now exists between bread and 
wheat  values is  a just one,  God  pity us if 
wheat ever goes  up to  a  dollar a bushel, 
for bread would then cost us  15  cents  a 
loaf. 

E.  A.  Owen.

living 

Use Tradesman Coupon  Books.

T O L E D O

RAILWAY.

VIA  D ., a .  H.  A  M.  R’Y.

^NORTH  MICHIGAN 

Time Table in effect May 14, 1893.

Return connections equally as good.

W.  H.  B e n n e t t , General Pass. Agent, 
Toledo. Ohio.

Lv. Grand Rapids at......7:10 a. m. and 1:25 p. m.
Ar. Toledo a t ............   1:15 p. m. and 10:45 p. m.
Lv. Grand Rapids a t......6:50 a. m. and 3:25 p. m.
Ar. Toledo a t..............  1:15 p. m. and 10:45 p. m.

„   connection  with  the  Detroit,  Lansing  & 
Northern or Detroit, Grand Haven & Milwaukee 
R’ys  offers  a  route  making  the  best  time  be 
tween Grand Rapids and Toledo.
VIA  D .,  L.  A  N.  B ’Y.

The miller has sins enough  to  answer 
for  without  being  held  responsible  for 
everything  that  contributes 
to  make 
bread dear or of poor quality. 
It is only 
a small proportion of the wheat required 
by  him that enters  the mill  at a cost rep­
resented  by  the  market  quotations. 
In 
addition  to  the  market  price  paid  is a 
purchasing  commission, 
transportation 
charges from points  all over the country, 
unloading charges,  cartage,  wastage and 
numerous other  incidentals,  all of  which 
add several cents  per bushel  to  the orig­
inal cost. 
It must also be borne in  mind 
to  the  flour 
that two profits are  added 
after 
the  mill  and before it 
reaches the consumer—the  jobber’s  and 
the  retailer’s.  When  a  consumer  buys 
flour  at the mill  he  pays his  grocer’s re­
tail  price  for  it,  and  when  the retailer 
buys direct  from  the  mill  he  pays the 
jobber’s  price  for a  like quantity.  This 
is as  it should  be;  there could  be no reg­
ulation or protection  to  trade otherwise. 
It will  thus be seen  that the miller is not 
wholly to blame  for the apparent discrep­
ancy  between the present price  of  wheat 
and flour ou the grocer’s counter. 
In or-
der to help  the  reader  place  this seem  ______ ff___
ingly unjust  profit  where  it  belongs,  I  I ^ ^ ‘S^train  through  cwch  and V2gner7plrior 
p m trafn  daily,  through  coach  and  Wagner
will make another calculation,  buppose j 
4 %   bushels of  wheat  be purchased  of  a | sleep in g  ca r

North. 
For  Cincinnati..........................   8:80 am 
For Kalamazoo and  Chicago... 
For Fort Wayne and the  East..  11:60 a m 
For  Cincinnati...........................  6:16 p m 
For Kalamazoo & Chicago...... 10:40 p m 
From Saginaw............................  11:60 a m
From Saginaw............................  10:40 p m
Trains leaving south at 6:00 p m and  11:20 p.  ra. runs 
daily:  all  other trains  d aily except Sunday.________

South. 
For M’kinaw.Trav. City and Sag. 6:50am 
For Cadillac and Saginaw........  2:15 pm 
For Petoskey & Mackinaw........8:10 p m 
From Kalamazoo........................ 9:10 a m
From Chicago and Kalamazoo..  9:40 p m 
dally.  Others trains daily except Sunday.
does not run to Traverse City on Sundays.

Trains arriving from south at 6:50 a m  and  9:10 a m 
Train  leaving  north  at  7:20 a. m. daily.  This train 

Arrive from  Leave going 
South.
7:00 am
10:05 a m
2:00 pm
6:00 p m
11:20 p m

Grand  Rapids  <5* Indiana.
Schedule  In effect Aug. 27,1823.

Chicago via G. R. Si I. R. R.

Arrive from Leave going 

North.
7:20 am
4:15 pm
10:60  p m

TRAINS  GOING  SOUTH.

TRAINS  GOING  NORTH.

leaves 

it 

Sunday train  leaves  for  Muskegon  at  7:45 a  m, ar* 
riving at  9:15  am .  Returning,  train  leaves  Muske 
gon at  4:80 p m, arriving at Grand  Rapids at 5:50 p m.

O. L. LOCKWOOD,
General Passenger and Ticket Agent.

CHICAGO

SEPT.  24,  1893
A N D   W K Sr  M IC H IG A N   R’Y.
GOING  TO  CHICAGO.

Lv. G’d Rapids...........7:30am  1:25pm  *11:30pm
Ar. Chicago.................1:55pm 6:50pm  *6:30am

RETURNING  FROM  CHICAGO.

TO AND FROM  MUSKEGON.

VIA  ST.  JOSEPH  ANU  STEAMER.

TRAVERSE  CITY CHARLEVOIX  AND  PETOSKEY.

Lv.  Chicago............... 7:45am  4:55pm  *11:35pm
Ar. G’d Rapids............ 2.30pm  10:20pm  *6:10am
Lv. Grand  Rapids....................1:25pm  +6:30pm
Ar. Chicago............................. 8:3opm  2:00am
Lv. Chicago 9:30am... Ar. Grand Rapids 5:25 pm
Lv. Grand Rapids........  7:30am  1:25pm  5:45pm
Ar. Grand Rapids........  9:20am  2:30pm  5:25pm
 
Lv. Grand  Rapids ..  7:30am 
2:45pm
Ar.  Manistee.............  12:10pm   
7:35pm
  12:40pm 
Ar. Traverse City 
.........   8'05pm
Ar. Charlevoix........ 
3:15pm 
.........   10:45pm
Ar.  Petoskey 
3:45pm 
 
11:15pm
Ar.  Bay View  ..........   3:55pm   
11:25pm
Arrive  from  Bay  View,  etc.,  1:00  p.  m.  and 
10:00p. m.
Local train to White Cloud  leaves Grand Rap­
ids 5:45 p. m., connects  for  Big Rapids and Fre 
mont.  Returning  arrives  Grand  Rapids  11:20 
a. m.
PARLOR  AND  SLEEPING  CARS.
To Chicago, lv. G. R..  7:30am  1:25pm  *11:30pm
To Petoskey,lv.G. R ..  7:30am  2:45pm 
...........
To G. R. .lv. Chicago.  7:45am  4:5 >pm *11:35pm
...........
ToG. R..lv. Petoskey  5:00am  1:30pm 
tExcept Saturday.  Other trains 
week days only.

♦Every day. 

 
 

 
 

DETROIT,

JULY 30, 1893
L A N SIN G   &  N O R T H E R N   R .  R .
GOING  TO  DETROIT.

Lv. Grand Rapids........7:00am  *1:45pm  5:40pm
Ar. Detroit.................. 11:40am *5:50pm  10:25pm

RETURNING  FROM  DETROIT.

Lv.  Detroit..................   7:45am  *1:45pm  6:00pm
Ar. Grand Rapids........12:45pm *5:40pm 10:45pm

TO AND FROM  SAGINAW,  ALMA AND  ST.  LOUIS.

Lv. GR 7:20am 4:15pm  Ar. G R.11:50am 10:40pm

TO LOWELL VIA  LOWELL  A  HASTINGS It.  R.

Lv. Grand Rapids...........  7:00am  1:45pm 5:40pm
Ar. from Lowell..............12:45pm 5:40pm  ..........

THROUGH  CAR  SERVICE.

Parlor  Cars on all trains  between  Grand Rap 
Ids and Detroit.  Parlor car to Saginaw on morn­
ing train.

♦Every da.,.  Other trains  week days only.

GEO. DeUAVEN, Gen. Pass’r Ag’t.
Mic h ig a n  C entral

“ The Niagara Falls Route.’'

(Taking effect  Sunday, May 28, 1893.) 

•Daily.  All others dally, except Sunday.

Arrive. 
Depart
10 20d m...........Detroit  Express............6 55pm
6 00 a m  __»Atlantic and  Pacific.......10 45 p m
1 00 p m ......New York Express........  5 40 p m
Sleeping cars  run on Atlantic  and  Pacific  ex­
press trains to and from Detroit.
Parlor  cars  leave  for  Detroit at 6:55 am ;  re­
turning,  leave  Detroit  5 p m, arriving  at Grand 
Rapids 10:20 p m.
Direct  communicatiOH  made  at  Detroit  with 
all through  trains east  over  the  Michigan Cen 
tral Railroad (Canada Southern Division.)
A. A l m q u is t , Ticket Agent,

Union Passenger Station.

D e t r o i t ,  g r a n d   h a v e n   &  M i l ­

w a u k e e   R a ilw a y .

Depot corner Leonard  St. and Plainfield Avs.

EASTWARD.

WESTWARD.

Trains Leave 
G’d  Rapids,  Lv  6 45am
Ionia........... Ar  7 40am
St.  Johns  ...Ar  8 25am
O w o s s d .......... A r   9 0 0 am
E. Saginaw.. Ar  10 50am
Bay City......Ar  11 32am1
Flint  __  ...Ar  10 05am
Pt.  Huron.. .Ar  1205pm
Pontiac....... Ar  10 53am
Detroit.  . . . .  Ar |ll 50am

itNo.  14 +No.  161+No.  18|*No.  82
10 20am  325pm  10 45pm 
1125am  4 27pm  12 27am 
1 45am
1217pm  5 20pm 
2 40am
1 20pm  6 05pm
6 40am 
3 45pm  8 00pm
7 15am 
4 35pm  8 37pm
5 4' am
3 45pm  705pm
7 30am 
5 50pm  8 50pm 
5 37am 
305pm  8 25pm
7 00am
4 05pm|  9 25pm
*No. 81 +No. 11 tNo. 13.ltNo. 15
4 55pm 10 20pm 
7 00am
6 00pm 11 20pm 
8 20am
6 20am  6 30am 
R 00am...........
4 00pm
tDaily except  Sunday. 
Trains  arrive  from  the  east,  6:35 a.m.,  12:50 
Trains  arrive  from  the  west, 6:40 a. m.,  10:10 
Eastward—No. 14  has  Wagner  Parlor  Buffet 
Westward— No. 11 Parlor Car.  No. 15 Wagner 

p.m.. 4:45 p. m. and 10:00 p. m.
a. m , 3:16 p.m. and 9:15 a. m. 
car.  No. 18 Parlor Car.
Parlor Buffet car.

Trains Leave
G’d Rapids,  Lv 
G’d Haven,  Ar 
Milw’keeStr  “ 
Chicago Str.  “

1 00pm
2 10pm

»Daily.

J as. C a m p b e l l , City T’cket Agent.

_

23 Monroe Street-

20

T H Ï Ü   M I C H X O A J S I  

*

T H A  P R I S M A  IS

F O R
T H E  

YOURS
ASKING.
Tradesman Company,

Write your name and address upon a postal card,  mail  it 
to the  T radesman  Company,  Grand Rapids,  Mich., and you 
will receive by return  mail  samples and price list of its several 
styles  of  coupon  books,  which  are  the  most  comprehensive, 
concise and  convenient  system  ever  devised  for  the  handling 
of credit transactions in any mercantile line, or for  reconciling 
the unrest of cash customers where both cash  and  credit  sales 
are made indiscriminately.

These  books  are  now  in  use  by  over  25,000  retail 
merchants in  all parts of  the  country  and  in  every  case  they 
are giving unqualified satisfaction, as they enable the dealer to 
avoid all the losses and annoyances incident  to  the  pass  book 
and other antiquated charging systems.

We were the originators of the  coupon  book  system  and 
are the  largest  manufacturers  in  the  country,  having  special 
machinery for every branch of the business. 
If you  wish  to 
deal at headquarters, you are our customers.

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

Why Not Use the Best?
“Sunlight”

.  OUR 

. 

. 

.

FANCY  PATENT  FLOUR
Is  unsurpassed 
for  whiteness,  purity  and 
strength.  Increase your trade  and  place  your 
self beyond  the  competition of  your neighbors 
by selling this  unrivaled  brand.  Write  us  for 
price delivered at your railroad station

Tie Walsi-Moo Milling: Co.,

HOLLAND,  MICH.

B adges

SOCIETIES,
(-it.TT p a
CONVENTIONS,
DELEGATES,
COMMITTEES.

The Largest Assortment of Ribbons 
and Trimmings in the State.
THE  TRADESM AN  CO.

GOTHAM GOSSIP.

N ew s  from  the  M etropolis— Index  of 

the  M arkets.

Special Correspondence.

Prosecutions  are 

N ew  York,  Oct. 31—Slow  and  easy  is 
the condition of the grocery market;  yet 
it might be a good  deal  worse.  A  good 
many  goods  are  being  sold,  all  things 
considered, and  in  some  stores  the  job­
bers are doing nearly  as  much  business 
as a  year  ago.  Retailers,  however,  are 
not buying  ahead  to  any  great  extent, 
and no speculation enters  into their cal­
culations.  When  we  consider the many 
things that have  happened  to  interrupt 
trade during the  past  few  months,  the 
marvel is that  the sales  are  as  large  as 
they are.  What with the  World’s  Fair, 
the Silver  agitation,  the  unprecedented 
storms,  the discouragingly  low prices of 
the great staples,  it is a wonder that trade 
remains in so  flourishing  a  condition  as 
is found this autumn.
There has been  a  dearth  of  business 
among the butter dealers during the past 
fortnight that makes  them  very  uneasy.
It is said that  this is to be  accounted for 
in the increased  sale  of  oleomargarine. 
There is not money enough to enable the 
Dairy  Commissioner  to  prosecute every 
case or to enable  him  to  carry  out  the 
anti-oleo law as  it  should  be.  Armour 
& Co.  can  safely  guarantee  the  protec­
tion of  retailers  under  present  circum­
stances. 
threatened 
and on  November 1,  the  “ wheels  of  jus­
tice”  will be put  in operation once  more. 
Be that as it  may,  it  is  certain  that the 
trade is  very much depressed,  and  prices 
are lower by 3c a pound than  they  were 
a fortnight ago.  The  very  best Western 
is quoted  at 38c,  and  grades  under  first 
qualily  are  selling  very  slowly  at from 
33 to  25c.
Light arrivals of cheese  have  enabled 
holders to keep prices  firm  and  ll?sc has 
been  paid  for  fancy  full  cream  State 
cheese.
Western eggs are  selling  at  23@23%c 
and are  in  good  request.  Receipts  are 
not large.
Canned  goods  are  quite  firm  and  the 
market seems to be  of  a  very encourag­
The  supplies,  while 
ing  character. 
ample in some lines,  are not so in others, 
and buyers are purchasing tomatoes with 
a  good  degree  of 
liberality  at  prices 
ranging from $1@$1.10;  the  latter price 
being to top  for good  No.  3  New  Jersey 
and Maryland.
Coffee  is  being  purchased  under pro­
test at present rates of 18%@18%c.  Re­
tailers  are  cautious  and  buying  only 
from hand  to  mouth.  There  are  about
453.000  bags  in  sight  altogether,  with
94.000  bags' in  New  York.  Milds  are 
firm and Java sells from 21@23c;  Mocha, 
21@22%; Maracaibo,  19@22%c.
After so long a time,  deliveries  of  re­
fined  sugars have nearly caught up to de­
mand.  Trade is excellent and prices are 
unchanged.  The  new  refineries  lately 
started  all  get  Trust  prices  and  for all 
purposes might as  well  be  owned  by  the 
Trust as to be called  “ independent.”
New crop  white  peabeans  are  worth 
$1.95@$2.  The  market  is  steady  and 
holders are  firm.  California  lima beans 
60  pounds,  S1.70@S1.75.
Green  fruits—Apples are  in active de­
mand,  market  firm;  Baldwins,  $2@$2.50 
per bbl;  Snows, 82.50@$3.50;  Greenings, 
$2.2o@S2.50; 
$2.75@$3.25. 
Cranberries  are in  plentiful  supply,  and 
prices are  within  reach  of  the  poorest I 
turkey of  them  all,  ranging  from  S4@ 
$5.50,  the latter for  regular  Delmonicos. 
Pears are growing  poor  in  quality  and 
small  in  quantity;  demand  light,  from 
$3@$4 per bbl.
Potatoes are arriving in  bad  condition. 
Best  Maine, $2  @  2.25  per  bbl; Jersey, 
$2  @ 2.10; sweet  potatoes,  $1.50  @  1.75. 
A  few foreign  potatoes  are  on  the  way, 
but  are  not  particularly  desirable  or 
wanted.
Celery  is not yet  arriving  in desirable 
parcels,  and  price remains  unchanged  at 
40  @ 50c per  dozen.
Poultry has arrived in  such quantities 
all  the week that the market has become 
turkeys  are 
demoralized,  and  prime 
worth but 12c.  This price is also quota­
ble  for  chickens.  Live  poultry 
is  in 
moderate demand and prices  for turkeys 
and  chickens  are  4c  below  prices for 
dressed.

20-Ounce, 

Domestic dried fruits  are  selling  well  i 
and prices are  firm.  Fancy  evaporated  | 
apples are worth  11c  for  1893  crop,  and 
lOli'c for  choice.  Dried  peaches,  16 @ 
18%c,  apricots at 11  @ 13c are good prop­
erty.  Dried cherries,  8%  @  9%c.  For­
eign  dried  fruits  are  disappointingly 
slow of sale.  Raisins,  currants,  prunes, 
citron,  all of which usually  have a large 
sale in October,  are  completely demor­
alized.  By  Monday  100,000  boxes  of 
Valencia raisins  will  have  arrived here 
and the price  will go nearly  if  not quite 
down to  6c  a  pound.  New  crop  Cali­
fornia 2-crown 
in  bags  are  worth 3 @ 
3%c and 3%c for 3-crown. Currants, 2%c 
2%c  for  barrels  and  2% cin  cases, at 
which prices  they  are  gladly  disposed 
of.  Figs,  dates  and  nuts  are  selling 
slowly.  No more Smyrna  figs  have yet 
been  received.
Industrial stocks are  rather  dull just 
now and of them all but 
three  are at or 
above  par  —  Standard  Oil  Co.,  142 @ 
143;  Proctor &  Gamble  Co.,  preferred, 
110;  common,  102;  Diamond  Match 
Co.,  115%.  The H.  B.  Claffen  Co.’s  re­
port is  said to show a falling off of  near­
ly  one-third in profits since the last semi­
annual statement.  The  stock 
is  good, 
however, and  is  worth  99  for common. 
Very encouraging reports  are  being re­
ceived  regarding the  revival  of  manu­
facturing from all sections and,  upon  the 
whole,  there seems to be  a  decided turn 
for the better.
Cooked canned rice  is  upon  us,  “ put 
up  in true Southern style.”  W hat next?
Florida  promised  4,500,000  boxes  of 
oranges.  The arrivals  are  fine.  Regu­
lar shipments are to be from Fernandina, 
Fla.,  to England.
Breweries  owned  by  “ blarsted Brit­
ishers”  in Chicago and  Milwaukee  show 
that earnings on capital stock during the 
last fiscal year  have  been  18 
to 22 per 
cent.  They  have declared a  7  per cent, 
dividend  and  are  saving 
the  balance 
against the rainy day. 

J a y.

The  Jackson  A ssociation  Changes  its 

Nam e.

in 

to 

J acjson,  Oct.  19.—The  regular  meet- 
ing'of the Association was held this even­
the 
ing  with  President  Fleming 
chair.
Several  bills  for  incidental  expenses 
were  referred 
the  Auditing  Com­
mittee.
A letter was received from  the  Secre­
tary of the Grand  Rapids Association,  in 
regard to cutting prices,  was  read,  and 
placed on file.
The adoption of a new  name, constitu­
tion  and by-laws being  the special  order 
for this  evening,  the  m atter  was  taken 
up.  The name  of  the  Jackson Grocers’ 
Union  was changed to the Jackson Retail 
Grocers’  Association.  A new constitution 
and bylaws were adopted.  Among the new 
features was the admission  of  the wives 
of grocers to honorary membership.
The Committee on Petition,  relating to 
hucksters  and  peddlers,  was  granted 
further time.

W.  H.  P orter,  Sec’y.

M anton  H ardw oods.

From the Manton Tribune.

William  Bros.,  the  last  block manu­
facturers  of  this  place,  will  ship  this 
| week a sixty-foot flag pole  to  be  placed 
¡on  Krentler Bros.’  last factory at Detroit. 
The pole will  be loaded  and  shipped on 
the  roof  of  a  box  car  loaded  with  last 
blocks.
A.  R.  Chappel,  in  the  employ of Den­
nis Bros.,  lumber dealers  at Grand Rap­
ids,  has  shipped  two  basswood  blocks 
eighteen 
two  feet 
through.  They  were specimens of  logs 
for the World’s Fair exhibit.  Mr.  Chap- 
pel says the superior quality of the  wood 
will  no  doubt  attract  foreign buyers to 
this section and that they expect to estab­
lish a good trade  there.  The  freight on 
the two blocks was $8.75.

long  and 

inches 

The  retail  merchants  of  an  Oreogn 
town have entered into  an  agreement to 
accept  wheat  from  farmers  in  payment 
of past obligations.  The  grain  will  be 
taken at a price several  cents per bushel 
above the market rate, and  there will  be 
no excuse for  the  farmer  who  fails  to 
square accounts with  the merchants.

in. h

 i co,

i

W H O L E S A L E

W e  M ake a Specialty of  Blankets, Quilts and  Live 

Dry  Goods. Carpets and  Cloaks
M a c k in a w   Sh irts  and  L u m b e rm e n ’s  So ck s. 
st"
Voigt, Homolsboimor & Co.,48> S°an? K

OVERALLS  OF  OUR  OWN  MANUFACTURE.

G eese  Feathers.

SEND
FOB

DESCRIPTIVE

PAMPHLET.

EEXSnOXJXiBS, 

u m  GRuAT STUMP AKD BOCK 
A WNTTTTTT,A/TOTL. 
A X i  J K X a a m J A X V / X w  

Stamp before a blast. I Fragmenta after a blest.

B l u o w n   t o   t l i e   A r t « .

STRONGEST and  SUFIST EM SIVI
POW DER, FUSE, CAPS.
Electric Mining Goods

akd all tools fob stump blasting,

Western Michigan.

HERCULES  POWDER  COM PANY,,
40  Prospect  S treet,  Clereland,  Ohio.
J .  W .  W I L L A R D ,  M a n a g e r .

AGENTS  FOR

FOB  SAUS  BY  THE

Write  for  Prices.

'T 'H E S E   chests  will 

soon 
pay for themselves  in  the 
breakage they avoid.  Price 84.

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.

the best selling cakes we ever made.

CREAM  CRISP. 

MOSS  HONEY  JUMBLES.
NEWTON,  a rich  finger with  fig  filling.  This  is  bound  to  be  one  of 
THE  NEW  YORK  BISCUIT  CO.,

S. A. Sears. Mgr. 

GRAND  RAPIDS.

Your  Bank Account Solicited.

Kelt  County Savings

GRAND  RAPIDS  ,MICH.

J ko.  A.  f ovode,  Pres.

H e sk t  I dema, Vice-Pres.

j.  A.  S.  Ver d ie r.  Cashier.

K. V an  Hop, Ass’tC’s’r. 

Transacts a General Banking  Business. 

Interest.  Allowed  on  Time  and  Sayings 

Deposits.

DIRECTORS:

Juo  A  Corode. D. A  Blodgett,  E. Crofton Fox, 
T  J  O’Brien.  A. J  Bowne,  Henry Idema, 
Jno.w.Blodgett,.!. A. McKee 
J. A. S. Verdier.

Deposits  Exceed  One  Million  Dollars.

ARE  THE  TIMES  HARD?

THEN  MAKE  THEM  EASY 
BY  ADOPTING  THE  COU­
PON  BOOK  SYSTEM  FUR 
NISHED  BY  THE

TRADESMAN  COMPANY,

GRAND  RAPIDS.

Plain toe in opera and  opera  toe and O. S. heel. 
D and E and E E widths, at *1.50.  Patent leather 
tip.  *1 55.  Try them,  they are  beauties.  Stock 
soft and fine, flexible and elegant  fitters.  Send 
for sample dozen.

REEDER  BROS.  SHOE  CO ,

Grand  Rapids, Mich.

P .   & .  B .  

PUTNAM 

CANDY

E q u a lle d   b y   F e w ,

O Y S T E R S .

COMPANY

E x ce lled   b y   N o n e

PACKED  BY  THE

A P *

A

L A

The Following

Is the best line of Coffees In the State.  All roasted by CHASE 
&  SANBORN.

IF  YOU  WANT  THE  BEST 

THESE  ARE  THE  COFFEES  FOR  YOU  TO  BUY,

*- run

r&

BEA M  CHI 
GRAND RAPIDS 

E S E >
is

AUCH.

QUALITY  WINS!

And you  can  depend on  the best qual­

ity when  you  buy this  Brand•

GRAND  RAPIDS, 

BRUSH  GOMP’Y,
ERS OF B R U S H E S GRAND  RAPIDS, 

MICH.

MANUFACTÜK 

O ar  G oods  are  sold   bv  a ll  M ich igan   J o b b in g   H ouses.

BARGAINS  IN

Model 

The best air tight Oak  Stove on  the  market,  at tbe  lowest  price.

Oalc ,

SQUARE  BASE  WITH 

ASH  PAN.

t&m

15  in
17 i n .............................   8  45

19  i n .............................  9  97

ROUND AIR  TIGHT  OAK, 

Screw  Dampers,

Will  bold  fire  48  hours.

86  72 
13 in 
15 in
8  21
17 i n .............................   9  64
19  i n .............................   11  40

J e w e ll’s  A r a b ia n   M och a,
J e w e ll’s  O ld  G o v e rn m e n t  J a v a , 
J e w e ll’s  O ld  G o v e rn m e n t  J a v a   an d  

M och a,

W e lls ’  P e r fe ctio n   Ja v a ,
W e lls ’  J a v a   an d   M och a,
W e a v e r ’s  B len d ,
S a n to r a ,
Ideal  G olden  R io,
C om p ou n d   C ru sh ed   Java.

Above are all  in 50-pound cans.
Ideal  Java and  Mocha in one and  two pound  cans.

¿^ G

r o

c

e r y

Mi Sweet  Bread  and  Biscuits,

-USE-

T H E   O N L Y   R E L IA B L E

If Yon  Want  Good, 
FERMENTUM
COMPRESSED YEAST

Thß FermentUm Company

SOLD  BY  ALL  FIRST-CLASS  GROCERS,

MANUFACTURED  BY

MAIN  OFFICE:

This oak  is as  well  made  as  any of  tbe  highest  priced  goods.  Tbe  doors  and 
dampers have ground edges. 
It  has  a  nickel  ring  on  top,  nickel  foot rail, door 
plates  and  latches,  and  is a very good  looker.  Tbe screw air tight damper on  round 
base is a great selling point,  and  most valuable feature.  The  base is  one  casting, 
and  the body heavy boiler iron. 
If  you  want  to  make  money on oak stoves,  order 
before oar stock is broken.

H.  L E O N A R D   &  S O N S ,

GRAND  RAPIDS,  MICH.

CHICAGO,  270  KINZIE  STEEET.

MICHIGAN  AGENCY:

GRAND  RAPIDS,  106  KENT  STREET.

Address  all  communications  to  THE  FERMENTUM  CO.

