\ Published Weekly. VOL. 10. - Michigan Tradesman. THE TRADESMAN COMPANY, PUBLISHERS. GRAND RAPIDS, NOVEMBER Q, 1892. $1 Per Year. NO. 476 Pi -SPECIAL DRIVE IN Floor Oil Gloths & Oil Cloth Rugs For the Stove Trade. Write us for Prices. SMITH & SANFORD, 68 Monroe St. e NM RAPP = CO. 9 North Ionia St., Grand Rapids. WHOLESALE FRUITS AND PRODUGE. Mail Orders Receive Prompt Attention. MUSKEGON BRANCH UNITED STATES BAKING CO., Successors to MUSKEGON CRACKER Coa., HARRY FOX, Manager. Crackers, Biscuits « Sweet Goods. MUSKEGON, MICH. SPECIAL ATTENTION PAID TO MAIL - BEANS ORDERS, If you have any beans and want tosell, we want them, will give you full mar ket price. Send them to us in any quantity up to car loads, we want 1000 bushels daily. |1L and 3 Pearl Street, TELFER SPICE COMPANY. MANUFACTURERS OF Spices and Baking Powder, and Jobbers of Teas, Coffees and Grocers’ Sundries. GRAND RAPIDS Po y / W. T, LAMOREAUX CO., : RI SOT 128, 130 and 182 W. Bridge St., GRAND RAPIDS, MICH. ia TNAES 4 NO BRAND OF TEN CENT Don’t Forget when ordering * COMPARES WITH THE CIGARS G. F. FAUDE, Sole Manufacturer, IONIA, MICH. Gi F" G&S. 3. BROWN, | | JOBBER OF Foreign and Domestic Fruits and Wegetables, Oranges, Bananas and Karly Wegetables a Specialty. Send for quotations. 24-26 No Division St. Grand Rapids Brush Co, Manufacturers of BRUSHES, GRAND RAPIDS, MICH. Our goods are sold by all Michigan Jobbing Houses. AMERICAN Wisconsin, Ohio and Michigan make, IMPORTED Limburger, Swiss, Fromage de Brie, D’Isigny, Camembert, Neufchatel and WRITE FOR PRICES ON CHEESE Caprera. Also our X XXX Orchard. H. BE. MOSELEY & CO. 45 South Division St., ¢ GRAND RAPIDS, MICH. VINEGARU NUTS ria, () [\ N DY DATES, ETC. To call on or address A. E. BROOKS & CO., Mfrs, 46 Ottawa St., Grand Rapids. Special pains taken with fruit orders. MOOLLEY BROS., - WHOLESALE - FRUITS, SEEDS, BEANS AND PRODUGK, 26, 28, 30 & 32 OTTAWA ST, Grand Rapids, Mich. The Green Seal Cigar Is the Most Desirable for Merchants to Handle because It is Staple and will fit any Purchaser. Retails for 10 cents, 3%for 25 cents. Send Your Wholesaler an Order. STANDARD OIL GO," "ensrN "=f OYSTERS - SALT FISH POULTRY & GAME - Mail Orders Receive Prompt Attention. See quotations in another column | mM | CONSIGNMENTS OF ALL KINDS OF POULTRY AND GAME SOLICITED = | Rae ss C Who urges you to keep NAPTHA AND GASOLINES. | o) BULK WORKS AT The Public? : 7 GRAND RAPIDS, MICHIGAN. DEALERS IN Tluminating and Lubricating or a anaie Waxki, i Scsamnpeank By splendid and expensive advertising the manufacturers create a ALLEGAN, HOWARD CITY, PETOSKEY, demand, and only ask the trade to keep the goods in stock so as to supply the orders sent to them. Without effort on the grocer’s part the goods ‘ HIGHEST PRICE PAID FOR ee : : sell themselves, bring purchasers to the store, and help sell less known ‘. KMPTY CARBON h GASOLINY BARRELS, ot Anv Jobber will be Glad to Fill Your Orders. RINDGE, KALMBACH & CO, ara esoreant sr” LEMON & WHEELER COMPANY, 9 Fall Season 1892. IMPORTERS AND : GIVE US A CALL AND SEE OUR COMPLETE STOCK. PacroryY Goose. fs" Pers GOODS. Bac cin of Or seen as pees | we know will be satisfactory. i wie Goole == RUBBER GOODS We sell the best, the Boston Rubber | GRAND RAPIDS + Shoe Co.’s. Satisfaction guaranteed. TRADE WINNERS BALL Wheiewnio | Grocers. All Goods Manufactured by Us. Quality the Best! Purity Guaranteed! a PUTNAM CANDY CO. BARNHART ; PEREINS & HESS PUTMAN C0 ' Hides, Furs, Wool & Tallow, | NOS. 122 and 124 LOUIS STREET, GRAND RAPIDS, MICHIGAN. WE CARRY A STOCK OF CAKE TALLOW FOR MILL USE. * ~ * a oz ) Ra PROMPT, FIRE INS. co. CONSERVATIVE, SAFE. T. Stewart WHITE, Pres’t. W. Frep McBary, Sec’y. OY STE! Solid Brand Cans, Seles 8 26 ee ca lis geal ea cea car agen Q0 eee 18 Daisy Brand. eee $ 24 Favorites. .... Leiet ecole. ounues oo ee RR a a ee eee 16 Siandards im bulk .....-....-... —.....- 110 Mince Meat---Best in Use. onoue i oo ee Loree te...... .- ee 401) palls..... .-.. = eee Mikvate Se a 1. 21b cans, usuat weight, per doz............81 50 os ” . - ° 5 cele. oe GCheice Dairy Butter. 200... 6. Fresh Eggs Oo es Oe Pine Sect Cider in Piis........ -.. ...... iy wieeree 10 Choice Lemons, 300 and 360 ............... 7 00 New Pickies tn bbis, re00..............-.-- 6 50 halt Ohte O kl... ee Peach preserves, 20 Ib. pails...........-. ov Pickled peaches, 2)ib. “* .............. EDWIN FALLAS, Prop Valley City Cold Storage, 215-217 Livingston St., Grand Rapids. ESTABLISHED 1841. Sa CRC TONNE EN THE MERCANTILE AGENCY R.G. Dun & Co. Reference Books issued quarterly. Collections attended to throughout United States and Canada OUR NEW LINE OF Tablets, Fall Specialties School Supplies Kts,, ARE NOW BEING SHOWN ON THE ROAD BY MR. J. L. KYMER, OF OUR FIRM. GEO. H. RAYNOR, WALTER B. DUDLEY, CHAS. E. WATSON, PETER LUBACH. EATON, LYON & CO. S. A. MORMAN, WHOLESALE Petoskey, Marble- TLjilM #3 ’ head and Ohio Akron, Buffalo and Louisville CEMENTS. Stucco and Hair, Sewer Pipe, FIRE BRICK AND CLAY. Write for Prices. 10 LYON ST., - GRAND RAPIDS. MR. MR. MR. MR. \ BARLOW BRO'S#"»BLANK BOOKS WITH 4 et JOUER d LCR L Vela = Seno FOR PRICES GRAND RAPIDS, MICH. a Al col 100 Lecves For “Barlow’s Pat Manifold Tracer,’ used in tracing delayed freight shipments), or for “‘Bar- low’s Pat. Manifold Telegram.’’ We have the lat ter in stock for both Western Union and for Postal Lines Sent postpaid on receipt of above price, or will send samples. BARLOW BROS., GRAND RAPIDS, MICH. FRANK H. WHITE, Manufacturer’s Agent and Jobber of Brooms, Was boards, Wooden ND Indurated Pails & Tubs, Wooden Bowls, Clothespins and Rolling Pina, Step Ladders, Washing Ma- chines, Market, Bushel and De- livery Bas ets, Building Paper, Wrapping Paper, Sacks, Twine and Stationery. Manufacturers in lines allied to above, wish- ing to be represented in this market are request ed to communicate with me. 125 COURT ST., GRAND RAPIDS, MICH. A. J, SHELLMAN, Scientific Optician, 65 Monroe Street. = ee + — i Se \ ae » glen eae, —e : 278 Eyes tested for spectacles free of cost with latestimproved methods. Glasses in every style at moderate prices. Artificial human eyes of every color. Sign of big spectacles The Bradstreet Mercantile Agency. The Bradstreet Company, Props. Executive Offices, 279, 281, 283 Broadway, N.Y CHARLES F. CLARK, Pres, Offices in the principal cities of the United States, Canada, the European continent, Australia, and in London. England. Grand Rapids Office, Room 4, Widdicomb Bldg. HENRY ROYCE, Supt. “The Kent.’’ AVING conducted the abnve named hotel two months on the European plan, and come to the conclusion that we can better serve our patrons by conducting same on the Ameri can plan, we take pleasure in announcing that our rates will hereafter be #2 perday. As the hotel is new and handsomely furnished with steam heat and electric bells, we are confident we are in a position to give the traveling public satisfactory service. Remewber the location, opposite Union Depot. Free baggage transfer from union depot. BEACH & BOOTH, Props. COMMERCIAL CREDIT CO Successor to Cooper Commercial Agency and Union Credit Co. Commercial reports and current collections receive prompt and careful attention. Your patronage respectfully solicited Office, 65 Monroe St. Telephones 166 and 1030. L. J. STEVENSON, Cc. A. CUMINGS, Cc. E. BLOCK. “MICHIGAN TRADESMAN. GRAND RAPIDS, WEDNESDAY, NOVEMBER 2, 1892. ? Per Book af | ine A GRIM JAILER. take your rifle or revolver along,’”’ said my partner, Jim Hayes, as I prepared to leave the cabin. ‘‘There’s no telling what you may run on in these mountains.”’ “No, Jim. Vl) take nothing but a light pick and shovel and some grub,’’ I re- plied, passing out. Near the door were tied our two deer- hounds, Zip and Keene, and, as I stopped to pat their heads, both begged piteous- ly, in dog fashion, to be taken along. “No, no, old boys, no hunting to-day,” I said, soothingly. And the intelligent creatures, seeing that I did not carrya gun, soon ceased to grumble. It was the 4th of July, 1869. We had been for some time engaged in silver- mining near Argentine Gulch, Colorado, and were living in astout log hut, of which, in the absence of other claimants, we had taken peaecable possession. We could not think, however, of prosecuting our usual work on the Fourth; and Jim not feeling like joining me, I had decid- ed to go off prospectiug alone. ‘Don’t lose yourself, old man. It’s a mighty easy thing to do,’’ he called out, as 1 walked away; while the hounds gave me acheerful send-off in the shape of a parting howl. “Well, no, Jim. Um not quite so green all that. But, if ’'m not back to- night, maybe you'll look me up,” I laugh- ingly rejoined; the point of the joke ly- ing in the fact that 1 was an old mount- aineer and Jim a comparative tenderfoot, though one of the best fellows in the world. Prospecting, or, indeed, traveling on foot at all, in the heart of the Rockies, is exceedingly hard work, not only because of the physical obstacles, but also from the unsatisfying nature of the highly rarified air, of which one is obliged to inhale vast quantities in order to get oxygen enough to sustain life. Hence, after four hours of incessant toil, by which time I had got above timber line, I was glad to sit down by a little spring to rest. So far, though making many tests, I had found no indications of a paying “lead:’? but Ll was not going to give up hope, and, after making a hearty dinner from the bread and cold meat in my haversack, I sealed the heights to my right, determining to find my way home by another route. “Iwas easier said than done, for, on descending the ridge, l came into an utterly strange neighbor- hood, and shortly found myself wander- ing in a wild labyrinth of intricate boul- der-strewn gullies and frowning preci- pices, from which extrication seemed hopeless, as every attempt to travel in a direct line only tended to confuse me more and more. For two hours, spent in desperate ex- ertion, I tried vainly to thread the mazes, and finally had to confess that 1 was lost. Then I thought to retrace my steps to the old trail and take a fresh start, but this, too, 1 found impossible. I had somehow got completely ‘‘turned round;” and, despite all reasoning to the con- as NO. 476 trary, could not convince myself that the sun, of which I caught occasional glimps- es, was in the right place. “Pshaw, Vll get out all right!’ I said aloud, as if arguing the point with a com- panion; ‘but can I do it this afternoon? If not, Jim will have the laugh on me, and I can’t stand that.” At last, twisting and turning, plung- ing, climbing and scrambling around and over ravines and rocks, I managed to get down to timberline again, but of how far I had come or of where I now was I had not the least idea. Two things, however, I did know: That the shades of evening were coming on and that my chance of reaching camp that night was hardly worth reck- oning. No glimpse of sunlight now. The deep shadows of the lofty peaks were all around me, and in another hour the gloomy solitude would be wrapped in darkness. The night, too, at that alti- tude, would be unpleasantly cold. I must prepare for it in time. I had come to a little valley hedged in by great pieces of detached rock, and there were numerous guarled roots, dry, broken limbs and other available fuel seattered around. Determining to go no further, | commenced to gather a heap of these, intending to keep up a big fire un- til morning. 1 picked up one armful of small stuff and then stepped across to at- tack a specially dense pile which lay close against the base of an overhanging cliff. Seizing hold of a protruding stick, Igave astrong pull and brought down the whole mass. Then I saw that behind the rubbish was the mouth of arough, shallow cave; and, curious to see what it contained, I very foolishly stouped down and went in. At first I could distinguish nothing; but when my eyes became accustomed to the dim light, Lsaw, huddled up in one corner and quite motionless, two furry- into, looking objects about the size of rac- coons; and, on going closer, found that they were neither more nor less than grizzly bear cubs. So soon as the little creatures were con- vineced that 1 had seen them, they bunched up for a fight, but I picked up one, and, in spite of its furious struggles and pig-like cries, carried it out of the cave. Holding it between my knees, with a fore paw in each hand, while the claws of its hind feet were viciously digging at my boot-tops, 1 was minutely examin- ing it, when I heard a noise as of flying gravel and, looking up, saw the mother bear tearing round the corner of a rock and coming at me with open mouth and flaming eyes. Now, there are grizzlies and grizzlies. Even this fearlessly savage beast, unless cornered or wounded, will generally try to get out of aman’s way, but an old she, robbed of her young, is one of the most terrible animals in existence and would charge a regiment of soldiers without a moment’s hesitation. The enraged monster was not over 2 twenty yards from me, and dropping the cub, I turned and ran for dear life. Glancing around in hope of finding some place of refuge, I could see none close at hand not equally accessible to the bear; but about sixty yards ahead stood a tall hemlock sapling, and toward this I darted at my best speed. In those days I was very swift of foot, and with a fair chance might have made a short dash like that quickly enough to escape. But I was badly handicapped by heavy, spiked boots and a rock-en- eumbered course, while my pursuer, thin from long nursing, was in prime racing condition; and before L had gone half way, | found that she was fast gaining on me. The four-footed brute cared nothing for the loose stones; but should I stum- ble, all would be over in a moment. Hence I was obliged to pick my steps, though my revengeful enemy came each instant nearer and nearer until Jess than fifteen was apparently doomed: feet intervened between us. 1 for although the tree was now within twenty-five yards, unless I could reach it at least three seconds ahead of the bear, she would*pu!! me down in the act of mount- ing. The hoarse, grunting roar of the eager brute had changed to a blood-curdling growl, and I fancied that 1 could almost feel her hot breath on my back, when a sudden remembrance of some old-time Story struck me. Quick as a lightning flash 1 drew my belt-knife and with one Stroke severed the light strap of the oil- skin satchel containing the remains of mylunch. The bag fell to the ground, and, sure enough, the bear stopped short and tore it into shreds. Then, totally ignoring the bread and meat, she came on again with redoubled rage. But the precious three had been lost and gained, and she was yet four lengths behind when 1 reached the tree and scrambled up to the first branch, about twenty feet from the ground—though barely in time to save myself, for the long-bodied beast reared Straight beside the trunk and came withb- in a hair’s-breadth of catching my foot as | ascended. Most fortunately for me, adult grizzlies dv not climb, nor could even a common black bear have gone up that sapling, the stem of which wasionly nine inches Though safe for the pres- ent, I was by no means in a comfortable position, of the branches being large enough to sustain my whole weight. Consequently, in order to support myself, I was obliged to cling with one arm to its body, and very firmly, too, as the baf- fied monster several times rose on her hind feet, shvok the tree violently and tore off great strips of bark with her power- ful claws. What if she should take a notion to dig seconds me in diameter. none She could have doue Oh, how bitterly I now regretted not taking Jim’s advice itup by the roots? So in fifteen minutes. to bring my revolver along! Aftera while, my jailer got tired of trying to dislodge me; but, instead of go- ing off, she uttered a loud. peculiar ery, and the next mument the two cubs came shuffling along and joined her. Then, while her babies refreshed them- selves, the grim mother sat com posedly down at the foot of the tree, evidently preparing for a regular blockade. If I should live a thousand years, I could never forget that awful night. After dark, the temperature fell to the freezing point, and I kept from perishing only by repeatedly climbing higher up the tree and then sliding down to my old position. Even so I could hardly keep my blood circulating, and Il was so worn out by | fatigue and so deadly sleepy that L was | in momentary danger of dropping into | the hungry jaws below. I had hoped that the cold would induce the bear to retire to the cave with her cubs, in which case I might take a short run and gain a larger tree: but the cun- ning beast seemed quite contented with her present quarters, and long after I had ceased to distinguish her brownish-gray form on the similarly colored ground L could hear her moving about and coddling her young ones. At this time the moon was two or three days beyond the full, and it must have, been past midnight when it rose high enough to clear the mountain-tops and light up my valley prison. Then the bear and | could again see each oth- er plainly, a fact of which she took ad- vantage to give my roosting-place an- other series of vigorous shakes. If the angry beast had known enough to keep this up for five minutes at any one time, I must have lost my hold; but, luckily, she didn’t, and I always renewed my grip duriog her quiet spells. What was to be the end of it all? The dumb brute could maintain her fast un- til l should drop from exhaustion, and if she kept watch long enough, that result was certain. In this desolate piace no outside help could be expected, and, bar- ring a common buteher’s knife, 1 was en- tirely unarmed. **But, surely,” I reasoned, ‘the old fiend will go off first thing in the morn- ing to look for food, and then I can eith- er make good my retreat or kindle a fire which will keep her at bay and, perhaps, by its smoke, attract some wandering prospector.’’ These reflections, though quite consol- ing to me, didn’t exactly harmonize with Mrs. Bruin’s views. The rising sun found her still on duty and apparently determined to have me for breakfast or go without. Hour after hour passed away, and, as the day grew hot, I began to suffer so fearfully from thirst and the strained horror of my Situation, that I at last deliberately made up my mind to descend and meet death in fair fight. No use in delaying; ‘twas but prolonging my ag- ony. And yet to so die was awful. I would hold out tili nature could endure no more. No voluntary act of mine should precipitate my doom. If the tree had been an aspen, a cotton- wood or, indeed, any kind ofa deciduous tree, I might have obtained some relief by chewing the leaves, but there was no nourishment in the bitter hemlock spray. It seemed only toincrease my thirst, and I felt that the end was near. Once more, with a kind of horrible fascination, | gazed down at my implac- able foe, idly wondering whether she would kill me by a single blow of her great paw or rend me piecemeal to frag- ments. But suddenly she stopped in her rest- less walk, sniffed the air for a moment with uplifted head and then, driving the cubs before her, ambled off toward her den. What could this mean? A question quickly answered, for, intently listening, THE MICHIGAN TRADESMAN. I next instant heard the low, repressed whimpering of hounds, and as, with re- | turning strength, I uttered a loud yell of | joy, Zip and Keene, bursting into full | ery and straining on their leashes, came ‘round the corner of that same rock whence the bear had first emerged! The dogs were closely followed by Jim | Hayes, upon whose heels came three | Stalwart companions, and they met the | grizzly face to face before she had gained the cave. At this blessed sight the warm blood once again rushed through my benumbed limbs, and with frantic haste! slid to | the ground. All was over, however, be- | fore I could reach the scene. On seeing her assailants, the bear had | charged instantly; but Jim jerked the hounds to one side, and the other hunt- | ers, cooly firing together, sent three bul- lets through her brain, when she dropped dead with scarcely a quiver, and the scared cubs scurried into the den. Then men and dogs rushed tumultu- ously upon me, and it was hard to tell which were the more delighted by my rescue. **Water, boys, water!”’ I gasped, as the jubilant fellows pulled me about. One of them put his canteen to my swollen lips—and I shall remember that draught to my dying day. Not a question was asked until my companions had seen me begin to eat like a famished wolf, but then Hayes quietly said: “Well, partner, 1 guess you’ll live through it; but you did kind of get lost, 1 reckon!” “Yes, Jim, I own right up. I don’t Know halfas much now as I thought | did yesterday morning. You came just in time to cheat the grizzly of her dinner. How did it all happen?” ‘Why man alive! You’re not more than two miles from camp now, but, the country being so rough, | suppose you couldnt hear the signals I fired all through the night. “Only two miles? I thought it was a dozen,”’ I wonderingly rejoined. “Well, I guess we’ve traveled more than that to find you, and you’ ve only got the dogs to thank that we did iM: for, of all the wild, crooked tracks ever made by a mortal man, yours beat. ‘When I| found that you were sure enough lost, 1 started out at the first streak of light this morning and got the boys here to join in for the hunt. The trail being so old, we were rather dubi- ous about the hounds keeping to it: but every now and then we came to some place where you'd chipped at the rocks, and then we knew they were right. “The greatest bother was after you’d crossed that low range and turned back to come home, and if we hadn’t been cér- tain sure of the dogs, we’d never have followed them, for there was one place where they led us nine or ten times round and round in a circle without go- ing ahead an inch. We wouldn't let them give tongue, ’cause we thought maybe we’d run across astray elk, and that’s the reason you and old grizzly didn’t hear them sooner. *‘We got here at last somehow, and it’s all right now, partner: but I tell you you’ ve had a mighty lucky escape.” “Jist erbout ez narry a one ez ever 1] heared on,” said one of the old-timers who had come with Jim. ‘‘Howsumever, we’ve got the b’ar an’ cubs, an, it’s a purty good day’s work arter all.” W. THomson. GOLD MEDAL, PARIS, 1878. W. Baxer & Cos Cer m af 4 3 + That Manistee Hateond Again. | Written for THE TRADESMAN. The history of the Manistee & North- eastern Railroad, running from Manistee to Traverse City, has been rather out of the ordinary for railroads. Prior to 1889 the road was operated as a narrow guage | logging road for hauling logs to the Buckley & Douglas mill at Manistee. About that time the owners decided to open the road for passenger traffic. They graded and relaid the rails to standard gauge, purchased engines and cars and operated the road to Lake Ann. Buck- ley & Douglas platted a number of villag- es along the line, which have prospered remarkably, growing like magic. Last year the line was opened to its present terminal point, Traverse City. ‘The pe- culiar thing about the road, and that which distinguishes it from every other road in the world, is that there has never been a dollar in bonds issued, and as each equipment was purchased, cash was paid therefor. The roadis the prop- erty of Manistee capitalists, the firm of Buckley & Douglas owning nearly all the stock, which is said to pay good divi dends. The route was laid out by Wil- liam Douglas, the present General Super- intendent, whose knowledge of the route | was gained when he first tramped over | the ground asa ‘‘lumber looker,” years | azo, before the foundation of his present | fortune was laid. The President of the Buckley, has shown his management to | be of the same high order that has al- ready accumulated a fortune in lumber. | Mr. Buckley is reported as a single man, and is eertainly one whose tractions and business ability would make a legitimate mark for any fair | maiden, as being well worth the labor of inducing to share his pleasures and sor- rows. We road, Edward | personal at- —_———-_—< -o- <> | | How California Fruits are Packed. | From the California Fruit Grower. Below we note the sizes of packages containing California fruits sent to East- ern markets. Cherries are put up in boxes of 10 pounds net each, and apricots | and nectarines are packed in ‘‘ half-| erates” containing four baskets, each | holding five pounds net. Grapes are | shipped in whole crates of forty pounds net, or half erates of twenty pounds each. Whole crates contain eight baskets of five pounds each. Plums, peaches and prunes are packed in boxes of about fifteen pounds each. Pears are _— in boxes holding forty pounds net Cal- ifornia deciduous fruits commence going to the markets in May and continue until | November. Orange shipments commence in December and continue until June or | July, some reaching the market as late} as August. —<— 9 << Use the Tradesman Cowpon Books. 15 and 7 8 HEROLD- BERISCH SHOR (0., JOBBERS OF a ee ‘BOOTS AND SHOES Agent for Wales-Goodyear Rubbers, 7 Pearl Street, GRAND RAPIDS. Playing Cards WE ARE HEADQUARTERS SEND FOR PRICE LIST, Daniel Lynch, 19 S. Ionia St., Grand Rapids. ae os mah cE SEE THAT ee : es Vii i ee DODGE Tndependence Wood Split Pulley. THE LIGHTEST! THE STRONGEST! THE BEST! WESTER MACHINERY CO., 45 So. Drvision St., GRAND RAPIDS. THE MICHIGAN TRADESMAN. AMONG THE TRADE. AROUND THE STATE. Allegan—A. W. Mosher & Son have opened a meat market. Bronson—L. M. Leet suceeeds Leet & | Gilson in general trade. Bellaire—I. A. Adams succeeds Adams & Squire in general trade. Holly—R. C. Smith has sold his grain business to Chauncey Stuart. Shelby—J. Doucett succeeds Beckman & Doucett in the meat business. White Cloud—Erickson Bros. have sold their grocery stock to Thos Jardine. Elsie—J. B. Wooley succeeds Wooley & Downey in the hardware business. Lapeer—Geo. E. Stanley has purchased the harness business of W. R. Warren. North Branch—Ben Stafford has pur- chased the jewelry stock of H. W. Cable. Middleville—W. R. Young is sueceed- ed by A. M. Gardner in the grocery busi- ness. Clio—B. W. Deyo succeeds Conlee & Deyo in the agricultural implement bus- iness. Saginaw—The Turnbull Beef Co. has changed its name to the Saginaw Valley Beef Co. Sherwood—M. A. Annis is succeeded by Mrs. Jerome Alger in the millinery business. Holly—N. W. Downing succeeds Down- ing & Bro. in the fruit evaporator and produce business. Chelsea—Hummell by Chas. hardware business. Clare—J. _> @ —> Earnest Plea for the T. P. A. Time was, and but a few years ago at this State could not seeure the services of a ward politician in an ora- torical effort, but, judging from the mag- nitude of the demonstration at St. Louis, i, which was T. P. A. day at the Exposition there, and the quality of the speakers on that occasion, there has evolved from the chaotic mass of indefi- nite objects, mismanagement and misap- propriation, an organization of no mean proportions, having sufficient force of character to call fourth the earnest efforts of one of America’s most gifted sons, the in eloquent and polished orator, Congres- man Breckenridge. address was in honor ef the The occasion of the Traveler’s were the guests of the city. The com- plimentary illumination at night is said to have cost the city $5,000. The President, Geo. S. MeGrew, is a member of the firm of Geo. D. Barnard & Co., and is ably seconded by a board of prominent business heuses of St. Louis With such a foree back of such beneficent objects, the Associa- tion will readily commend itself to the traveling fraternity. Would it not be well for our Michigan brethren of the grip to make up a strong division of the T. P. A., with headquar- | FOR SALE, WANTED, 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, | | ror SALE—LARGE PACKING BUSINESS | and meat market with tools and fixtures, | including horses and wagons, brick block 22 feet | fronton main street, ice house and2)acres of land, with slaughter house. This business and | property isin Ovid, Mich Address L. C Town- | seud, Allen Bennett Block, Jackson Mich 6u6 | OR SALE CHEAP—MEAT MARKET AND grocery in good town of 1,200 inhabitants Good opening. Address No. 600, care Michigan Tradesman. 600 AR SALE OR WILL EXCHANGE FOR grocery stock—New house, barn and store building in buildings are Kalamazoo; lot 4x8; worth price asked for entire place. Address A BC, Kalamazoo, Mich. 589 i A BUSI- n 1 CHANCE TO STEP INTO IN ness of $18,000 to $20,000 per year; dry goods and fine shoes; will invoice #7 v0; small pay- ment down, balance on time to suit purchaser. Lock box 1. Belding, Ionia Co.. Mich. 603 OR SALE—A GOOD CLEAN STOCK OF hardware in a booming city of 5,009,in the center of the finest farming country in the State. Stock will invoice about $9, 00. Can reduce on short notice. Reason for telling, other business, Address No. 60:!, care Michigan Tradesman. 604 yVOR SALE—SAW MILL, YAKD, DOCKS AND timberland. Entire plant. Capacity 30,000 per day. Good condition. Stock secured for coming season. Must be sold, Address No. 601, eare of Michigan Tradesman, 601 OR SALE—CLEAN NEW STOCK OF DRY goods, notions, clothing, furnishing goods, shoes, groceries, cigars, tubacecos and confee tionery, located in one of the best business towns in Michigan. Doing over $2,500 per month spot cash business Not a do#lar of credit, Stock will inveice about $5,000, Address No. 594, care Michigan Tradesma 594 GOOD CHANCE FUR AN A NO: 1 GRO- cery business texson of selling, poor health. W. L. Mead, lonia, Mich. 576 OR >ALE—A sTO CK OF GENERAL MER- chandise in LeRoy, Michigan. Stock will invoice $10,000, but we will reduce to any de- sired amount. We courta thorough investiga tion. as we offer an established trade and a profitable investment Will rent or sel! the building. MY. Gundrum & Co. ccd XCELLENT OPPOKTUNITY FOR A BUS- -4 iness man with $5.000 to $10,000 ready money to embark in the wholestie business in Grand Rapids and take the management of same. rouse well established. Investigation solicited from per ons who mean business, No others need apply. No. 556, care Michigan Tradesman. 556 peri ALE—A FINE AND WELL-ASSOR I'D stock of dry goods, boots, shoes, hats, caps and gents’ furnishing goods, ia live railroad and manufactu.ing town of from 50) to v00 inhabi- tants. Only business of the kind in the locality, ters in Grand Rapids, whose manage- ment will remove the stigma of the for- mer effort and place our traveling men in touch with the best of the profession elsewhere? Grand Rapids finds a market for her manufactured goods in all parts of our common domain. There, also, she should fellowship with its commercial representatives. H. Ope Favors a State League of Grocers. SAGINAW, Oct. 31—I note by Tne Other and more important business requires the attention of the proprietor. We court a thorough investigation and will guarantee a profitable investment. Address No. 571, care Michigan Tradesman. 571 MISCELLANEOUS. 1 O YOU USE COUPON BOOKS? IF SO, DO you buy of the largest manufacturers in the United States? If you do, you are customers of the Tradesman Company, Grand Rapids. | ge SALE — GOOU DIVIDEND - PAYING stocks in banking, manufacturing and mer cantile ee E. A. Stowe, 100 Louis St.. Grand Rapids 370 OR RENT—TWO NEW BRICK STORES, connected by archways, excellently locsted Rapids Re- | tai! Grocers’ Association is making rapid | progress these days, having evidently | Struck a keynote as yet undiscovered by | the other grocers’ organizations in the| State. This leads me to think that a! State league or federation of retail gro- cers—operating independently of the Michigan Business Men’s Association— | ; would be the means of advancing the) grocery interests very materially. Such | an organization would in no way conflict | with the work of the M. B. M. A., but would rather supplement it, specializing | the grocery members of that trade to discuss and pass upon matters of interest to that trade alone. | I should be pleased to hear from other | representatives of the grocery fraternity in other parts of the State. RETAIL GRrocEr. ——— > - a Wisner, Rowe & Co., who have endeav- |! ored to conduct a banking business at Saugatuck for several years on inade- quate capital, have abandoned the field and the local partners will remove to} | Delhi, La., where the senior partner has ; been engaged in the banking business for some time. feature and enabling the! J for business purpo-es. No drug or hardware store in town and both badly needed, One of best trading points in State. “Terms easy. Jas, Heury, Alto, Mich. "602 {OR SALE — BEST RESIDENCE LOT IN Grand Rapids, 701x175 feet, beautifully shad- | ed with native oaks situated in gooi residence locality, only 200 feet from e.ectric street car line. Will sell for $2 500 cash, or part Cash, pay- ments to suit. E. A. Stowe, 100 Louis St. 354 V ANTED—PKACTICAL PRINTER WHO IS familiar with job work and capable of editing a country weekly, to start a newspaper inalivetown No competition Applicant must have at least $500 cash or its equivalent If you ; mean business, address No, 605, care Michigan | Tradesman, 605 N ERCHANTS: IF YoU DESIRE TO SELL or exchange your stock of merchandise, send full particulars to G. P. Nash, 361 Arcade, Cleveland, Ohio, 599 rIWWO RESIDENCE LOTS IN VILLAGE OF Belding to exchange for grocery stock worth $1,00; to $1,500. Wiil pay difference in cash. Address No. 470, care Michigan Trades- man. 510 MICHIGAN MINING SCHOOL, A State School of Mining Engineering, giving prac- tical instruction in miining and allied subjects. Has summer schools in surveying, Shop practice and Field Gcology. Laboratories, shops and stamp mill well equipped. Tuition free. For catalogues apply to the Director, Houghton, Michigan. CINSZENG ROOT. We pay the highest price for it. Address PECK BROS., “eusxiy Ravigi’ GRAND RAPIDS GOSSIP. L. C. Prescott succeeds O. M. Dunham | in the wall paper business at 28 South | Division street. stock from 305 Broadway to 144 West | Fulton street, the former location of C. H. Chadwick. Wm. H. Hoops was in town last week and settled the damage suit brought against him by the receiver of the R. G. Peters Salt & Lumber. in a manner high- ly satisfactory to himself. When the Manistee corporation failed, it owed Tucker, Hoops & Co. $2,700 for the use of their logging railroad. As an offset against this claim, Mr. Peters alleged several thousand dollars damages for timber burned as the result of a fire start- ed by an employe of Tucker, Hoops & Co. Mr. Hoops contested this claim and had prepared a valid defense to the suit brought against him in such connection, but the plaintiff came to his terms and concluded to abandon the action at law and pay him $1,000, in settlement of his claim against the defunct corporation. Capt. H. N. Moore, President of the Grand Rapids Packing and Provision Co., is arranging for a banquet to the stock- holders, office employes and_ traveling force of that corporation, in honor of the tenth anniversary of the company, which occurred yesterday. -- In these days a man must keep posted on whatis going on in his line of busi- ness or he is sure to fall behind his com- petitors. The man whois posted has an one who advantage over the is not in trade, in intellig He | is quicker in feeling the pulse of trade | and seeing the tendency of the market | and the drift of the popular faney. He | keeps abreast of the times and is never | troubled with fear lest his competitor + going to get the advantage over him. i ence and influence. Dry Goods Price Current. eee COTTONS. ‘ Aes | ‘ Arrow Brand 5% —-. é = Word Wiese 6 i Atlanta AA. en 2 4% Atlantic Ae... eee Full Yard Wide..... 6% ee cee A... 6% a ..... 5\%/Honest Width....... 6% | 18 a © mara ........ : | go ee 5 jindian Head........ Pe 644) King A A. : 6% | Archery Bunting... 4 |King EC. 8 | | Beaver Dam AA.. 534/Lawrence LL...... 4% | Blackstone O, 32.... 5 |Madras cheese cloth 6% | peck (aw......... 6 | Newmarket - Bieck Rock ........ 6 B ..u., | Poe Ae. 7 | ’ 7... 6% Capital A. oe ~ . DD Bly | Cavanat V. 2... 63% Chapman cheese ci. 3 Noibe R.. Ms Clifton C R.. Ml 5a Our Level Best..... 6% | s_oo 64 ae 6 Dwight Star........ Si reams... .. 1 4 Cen CCC........ eee 6 |Top of the Heap.... 7 | BLEACHED COTTONS. | ABC. -_............ Gigues. Washington . § ee ee. S een Mis.......... 7 Amenere |. Le A 7% | Art Cambric........10 iGreen 7oek....... Bly | Blackstone A A..... 7 |Great Falls.......... os | eee... See 4 | | Boston ....... --12 jJust Out..... 4%@ Cabet..... _7 — Phillip — 3% | a se 6% a % | Charter Oak........ 54%] [Lonsdale Cambric. —" Comway W.......... TikiLenedeis...... : 81g Cleveland . i © | Middlesex os os 5 Dwight Anchor i Sige Mame... ...... | Th | enerts. 8 Osk View ... .... . | ieee... 6 (‘Our Own. _- we eee 7 |Pride of the West...12 a i “somoesiind............ Thy Fruit of the a. 8% pete... .......... 4% Fitehville .... - 2% [Utica Mills. -. 8% First Prize.. 241 Nonpareil | Fruit of the Loom %. 74 Vimverd......_ |... 8% Pairmount......_... 4%4|White Horse....... 6 Pull Valoo.......... 64) “© Boek. . 8% HALF BLEACHED COTTONS, eee... iene - 8% Parwell....._. 2 CANTON PLANNEL. Unbleached | Bleached. Housewife a | | Housewife .. 5% B [54 e.. 6% . Cc 5%| ‘ Ss Ty . D.. G | . [4 8 . S 6%) . U.. 834 . a... 634) . a... 9% “ ol ao we . 10% oe “73g C2 it : a. ..- 7% . a: = | ‘ 5 8 “ : 13 ‘ = . 834) ' L.. .-9%| a 10 | isa n.. -.10%| ‘ oO 1134] :. 14 | CARPET WARP, Peerless, white.. ...17%|Integrity colored...20 ’ colored... .1£ | Ww hite —a...... -.-— Integrity or “~ eolored ..20 DRESS GOODS. Hamilton a | Nameless — 20 - Ee 25 go "1034| ' - 27% GG Cashmere...... 20 30 Nameless ee eee 16 | . -32% epee 7 _ 35 CORSETS. (oes... $9 5¢|Wonderful. .. 34 50 Schilling’s. . 9 00|Brighton.. ........ 475 Davis Waists 9 OiBortree’s .......... 9 @ Grand Rapids..... 4 50;Abdominal........ 15 00 CORSET JEANS, ae 6% | N ae satteen.. — Androscoggin....... 74 Rockport. ‘ - On Beadetard.......... 6 iC onestoga.. eee eee 6% Brunswick. . Sl Walworth ..... .... 6% PRINTS. Allen turkey reds.. 6 {Berwick fancies.... 5% robes. Le ‘lyde Robes on _ = & purple 6 (Charter Oak fancies 4% - uffs ._s |DelMarine cashm’s 6 [ pink checks. 6 mourn’g 6 - staples ...... 6 Eddystone fancy 6 ' shirtings 4 chocolat 6 American fancy.... 5%) rober 6 Americanindigo ... 6 . sateens. 6 American shirtings. 4%) Hamilton ioocy. ... 6 Argentine Grays... 6 staple .... 6 Anchor —- _o | Manchester ancy. 6 Arnold " .s new era. 6 Arnold Merino _.. | Merrimack D fancy. 6 . long cloth B.10%) Merrim’ ck shirtings. 4% . Cc. 84 Reppfurn . 8% - century cloth 7 7 | Pacific ae ....... 8 ‘¢ gold seal. li... 6% ‘* green seal TR 10%/ Portsmouth robes... 6 “yellow seal. --10%|Stmpeon mourning.. 6 . oe... 114 C greys. 6 Turkey. red | " solid black. 6 Ballou solid black... * Washington indigo. 6 “colors. 5%| ‘“* Turkey robes.. 7% Ben al blue, green, ** India robes. 7% and orange .. 5%) ‘ plain T'ky . * oe Berlin i e a oil blue...... 6%| “ Ottoman — = * ooo 6%| kKeyred .. 6 “ Foulards .... 54) Martha Washington _ red = -- &¢ | Surkey red 3 eas 7 “ %, 9%| Martha Washington . ..10 | Turkey red........ 9% “ “ ‘s aXXXX 12 |Riverpo nt robes.... 5% Cocheco — oan 6 | Windsor fancy. ..... 6% om... 6 - gold ticket ng xx twills.. 6%| indigo blue....... 10% ' eo. -.-.. Si /Harmony......... . —-— as Amokeee ACA... 1A C A... jc. 12% Hamilton a... 7i4| Pemberton AAA... a el ee ae ” —— - Swift Rever........, 7% | Farme hae, Poart River......... 12 First Siies” le eae 11%} Warren....... one ol 13 | ieee iis ........ 18 Ic MMOStOGR .......... 16 COTTON DRILL. - er gpa ei. nr A CC. k., 8 eG .-. 6%|No Name | Onirton, _ Ea 634/Top of Heap.. enue. 9 DEMINS. Amoukeag...... ...- 12%{Columbian brown. .12 . on. ...- 138% Everett, ae: 12% o brown .13 brown. ....1<% are... 11% Haymaker piue..... 7% Beaver Creek AA...10 bro - Be...9 % “ i... S y% Boston. Mtg Co. br.. 7 blue seh ‘© d & twist 10% Kes No. 250. i | Columbian XXX br.10 ” No. 280....10% XXX bl19 GINGHAMS, | Amoskeag — 7% Lancaster, staple... 7 ‘* Persian dress Bie fancies . 7 [ Canton .. 8% e Normandie § o _-....... 10% Lanceshire.......... 6 ' Teazle...104;Manchester.. . 5% . Angola..10%|Monogram.......... 6% i a. 8%|Normandie.. - atiesind ape... Ci Pore... 8% | Arasapha fancy . 4% |/Renfrew Dress. ..... 7% Bates Warwick dres Si oneness. .......... 6 . ae. 6%4|Slatersville ......... 6 Centennial. 7 %|Somerset....... — cere EN oe eee awe 7% Cumberland staple. ‘bs 700 da Werd....... 10% | Cumberland.... .... aaa. ............ 7% — ee occ e a6 “ seersucker. . 7% bese u nove as avse 7 Werwick.... ...... BG i classics..... 844; Whittenden......... 6% Expecition.......:.. 7% . heather dr. 8 GHemaris............ 6% _ indigo blue 9 Generres.... ...... 6% Wamsutta staples... 6% Gon wood........... % Westbrook a 8 oe. — - . . . 10 Johnson Vhalonel %/Windermeer.... .... 5 - PaGieo bis SiG ime 8. Cw... .... 6% - zephyrs....16 | GRAIN BAGS, | Amoskeag......... -1644| Valley City .. «++ dee ae. 19% |Georgia a 5% | ee racine ..... ........ 13 THREADS, Clark’s Mile End.,..45 |Barbour's........... 88 (oe, 2. OP... = \Merenairs.... ...... 88 moees. RY KNITTING COTTON, White. Colored. White. Colored, Mo. 6... ..2 = me M... UU 42 ° S.. i 43 a. | 6... 44 _ 41 oe 46 45 CAMBRICS, ——............ 4%(Edwards ....,.... 4% eee oer...... .. 4%|Lockwood.... .. ... 4% Rid Giove........... 4%|Wood’s ... 4% Newmarket..... 44% |Brunswick 4% RED FLANNEL. Fireman...... ..... are... 2% Creedmore.... .....- es 32% Talbot 55......... 30 |J RF, XXx.. 35 Nameless ..27%| Buckeye. . a MIXED FLANNEL. _— & Blue, plaid... (Grey SR W.........17% een 22%4| Western W ......... 18% WinGecr...... - -.r............ 18% 6 oz Western Piushing XAX...... 23% Union -* Mesto ._... Se DOMET FLANNEL. Nameless . . © Oe o”| c 2 — ao 8%@10 us : 12% CANVASS AND PADDIN Slate. Brown. Black./Slate Brown, Black 9% 9% 944) 1 % 10% 10% 10% 10% 10% 118 11% ly 11% 11% 114%}12 12 12 12% 12% 12%/|20 20 20 DUCKS. Severen, § os........ a West Point, 8 0z....10% Mayland, 8oz....... 10% 10 oz --.12% Greenwood, 7% oz.. 9% ain ss .. 13% Greenwood, 8 oz. 11% a 13% Boston, 6 on........- 10%|Boston, 10 0z....... 12% WADDINGS. wee, Goe......... 25 |Per hale, 40 dos... $3 50 Cototed, Gos........ ae 7 50 SILES1an. Slater, irom Crom... 5 (Pawtecket si. 10% Red Cross.... 9 |Dundie ..... aS a ' oem ....,.... 110% Bedtard ....... " Best AA. --12% soy Coe... in a. Qi a 10% Ne ee 8% “SEWING SILK. Corticelli, doz....... 75 {Corticelli ee. twist,doz..37%| per %oz ball ... 50 yd, doz. 37% HOOKS AND EYES—PER GROSS. No 1 BI’k & White..10 No 4 Bk & White. 15 _ 2 . ..12 8 -20 “ 3 “ or "2 - 25 No 2—20, M C.. Spee 4—15 F 3¥...... 40 | Pao e........ No 2 White & Brk.i2 ‘No 3 White & BI’k..20 - ' i ' > - 8B “ 6 oe : .18 “ 12 ce oe SAFETY PINS, ee. eer lL 36 NEEDLES—PER M A. aeeee............ 1 w Srenibont oe oe io Crowel ae Leven oeee 1 = ose mee... ... a 50 Pe. sco 5 TABLE ae CLOTH. 54. 225 6—4...3 25) o ----195 6—4...2 9 a. —- 10 ON TWINES. Cotton Sail Twine. "28 a. 18 on 12 Rising Star 4-ply....17 ee... 18% 3-ply.. = —... 16 |North Star Bristol . .....13 |Wool Standard 4 visits Cherry Valley. oe "15 rowhattan ......... oo. 18% PLAID OSNABURGS - 6%|Mount Pleasant.... 6% - ern... 5 + eee vO 4... 88... 5% 6 |Randelman......... 6 6%4| Riverside .......... 5g NN oe ees Sircnier A... 6 Saw River......... S oes ....... coe mee 2. 5 Basi > VT TERY Best Six Cor Machine or Hand Use. FOR SALE BY ALL Dealers in Dry Goods & Notions. chilling Corset C0,’ MODEL (Trade Mark.) Sch'lling’s FRENCH SHAPE A” x Send for Iilnstrated Catalogue. See price list in this journal. SCHILLING CORSET CO., Detroit, Mich. and Chicago, Il. G. R. MAYHEW, Grand Rapids, Mich., JOBBER OF a = — Wales Goodyear Rubbers, Woonsocket Rubbers, Felt Boots and Alaska Socks. ~ c ae ae THE MICHIGAN TRADESMAN. 7 Grand Rapids Retail Grocers’ Ass'n. | | Characteristics of a Hardware Man. President, A. J. Elliott. Secretary, E. A. Stowe. Official Organ—MicHiGaAN TRADESMAN, Next sr ember 7. Grand Rapids Retail Grocers’ tion. The next regular meeting of the Retail Gro- cers’ Association will be held next Monday evening and despite the fact that itis the night before election, the indications are that the at- tendance will be large and the proceedings of unusual interest. Five vice-presidents will be elected by ballot and the President will an- nounce an Executive Committee of five mem- bers and a Committee on Trade Interests of three members. Among the applications for membership to be acted upon at the meeting are the following: D. Arnott, 40 West Bridge. Jos. Lambrix, 222 West Bridge Jos. Rademacher, 140 West Bridge. Jenkins & Bradford, 36 West Bridge. J. Geo. Lehman. 46 West Bridge. L. O. Dahlem, 129 Butterworth. J. Rinevelt & Son, 70 Dayton. Roesink Bros , 285 Indiana. Schmidt Bros., 220 West Fulton, Peter A. Gabriel, 173 West Fulton. Van Every Provision Co.,15 West Fulton. Leonard Kipp, 1::9 West Broadw ay - W. S. Kenyon, 210 West Bridge. Skula Bros., 81 Davis. Jay Marlatt, 161 Stocking. A. Vidro, 186 Stocking. John Tournell & Co., 187 Stocking. B. Van Anroy, 343 West Bridge. Peoples’ Store, 333 Canal. John Cordes, 123 Canal. Whalen Bros., 2) Ellsworth. D. B. Monroe & Co , 704 Wealthy. DuBois Bros., 693 Broadw ay. E. Wykkel, 683 Wealthy. S. A. Watt, 666 Wealthy. Pennock & Goold, 7i9 Wealthy. E. H. Manley, 367 East. Hiram G. Luce, 483 East. Harrison H. Reed, 469 East Clark & Cole, 45 Plainfield avenue. Timmer & Van Herwynen, 183 Plainfield ave. M. A. Tuinstra, 32 West Leonard. John Mulder, 69 West Leonard F,. R. Dodge. 901 Canal Braun & Hesse, 125 Jefferson Jno Ley, 60 West Leonard. Esler Tea Co., 7 South Division. F E Hartwell & Co, 140 Ellsworth. Atlantic & Pacifie Tea Co., 108 Monroe. Jas. A Stratton, 77 Gold. Associa- >—> Accuracy in Spelling. In early life a friend ours lost a fine position with good pay, because in his letter of application there was one word whose letters were misplaced. The head of the house reasoned that it indicated carelessness or ignorance, perhaps both. As a bad speller he was rejected and thrown aside for the time being. Let that be a warning to all young fellows for all time to come. Others » mistake their opportunity. It is fair to assume that a good speller is a painstaking chap and is well educated, and besides all that it is no mean accomplishment. Good spelling in its getting is as good and help- ful as mathematies in strengthening the mind. That was a good thing which ran its course some years ago—the public spelling exhibitions; the man or woman who stood up longest carried off the prize. We can’t have too much of that kind of entertainment. Let them be renewed and continued. Bad spelling is bad any- where, but it is especially odious on postal cards. One can’t help splitting their sides over the specimens sometimes received through the post, written by graduates of eminent schools. And what nonsense printers and proof readers do make out of manuscripts. He misses much—we mean in promotion and dollars who can’t or won’t put letters and figures in their right place. A lawyer once omitted an sin an important document. It cost his client, one way and another, $50,000 before the end was reached. Mis- placed letters and figures are like mis- placed railway switches—costly and dis- astrous. Be accurate, then, in your figuring and writing. Carlessness here is fatal all along the line. Geo. R. Scott. | a — Wa 60&10 HAMMERS. i roug. ee 60&10 ¢ The typical hardware man, says the | Wrought Inside Blind =. 0000000000002... ao Ce lronmonger, is quite a different person Pied’ Cites. settee eee eee cet ee settee eeeees an Morkos @ Plowbe dis. 40&10 age from his neighbor in business—the | Blind, Parker's. ecco. cesce veccceecece eee MOG ee cee aa aaa ' grocer, the tailor and the jeweler—and RG Se ee jast Steel. Hand. ...30c 40610 all because of this reflex action of the BLOCKS. | Gate, Clark’s, 1, 2,3 lau a dis. 60:10 man and his occupation. The grocer ap- | Ordinary Tackle, list April 1892........... 50 | State............-...-.------ 2-0. r doz. net, 2 50 peals to the stomach of his customer, the CRADLES. oo hematin "a 14 and tailor and jeweler to his vanity, and tre | Graim.......-....eeee ee cee eeee ee rere dis. 50&02 | screw 7 Hook and Eye, PSN A AH net * dry goods merchant to the artistic tastes CROW BARS. Ms a mois sie sls aide net 8% of his customer’s wife. But there is | Cast Steel...............---- --ee eee e ee perib 5 if nm - Mereeeeeeeeee ee. et 7 something dreadfully earnest about the | ; CAPS. | Strap and T.. : rt a — 3 hardware man’s pursuit. His business | = . Sipe ant naan inn eS | ar a . HANGE dis. is not that on the gay and frothy side of |} @.D.........00. “ 35 | natn Door Kidder Mfg. Co., Wood track. ...50810 | a a en ogee Reo Fe a a a bi | Champion, anti-friction.................... 60810 life. His wares represent civilization. | Musket a Mitder woo@tdee 40 He traftics in the implements whereby | CARTRIDGES. HOLLOW WARE. nature is subdued. Power, conquest, | Rim Fire....... .-- +++ sees esses seers ee 50 eran eam ee a a mh i a a — multiplication of strength, progress in| Ceptral Fire.......-....-.0.-----0.------ a... enlightenment, dexterity in action, con-| cade sismaammanain dis. | Gray enameled.....................-. ..- 40410 at oo ‘ eee ae | ee i ee 70410 | — stock in trade that passes over Socket Framing.............-.00.s-2+seecceee 70&19 | Stamped min Ware... .-.-.--- sini list 70 or around his counter at every sale. | SocketCorner..............2..-0:+2--+00 ...-70&10 | Ja: ad mae new wa Metal implements that are tools of | Socket Slicks . oo 70&10 eae ‘ol Wale ....... ee list 3334 6:10 strength, forged in glowing heat, beaten Butehors’ Tanged FPirmer............ -..... : 40 ies WIRE G00DB. into shape under tremendous pressure; ao ST a nt rmat0g10 these are the wares he handles. Con-| CUIY, LaWremce's......-...---.00+-00sr0027 a sciously or unconsciously the typical) = ~~” pe ee Gate Hooks and Eyes............... 70&10&10 - SS : ~ roast wet _ LEVELS. iy / hardware dealer imbibes the spirit of | White Crayons, per gross.......... 12@12% dis. 10 | stanley Rule and Level Co.’s........... Daa his goods. There is something rugged COPPER. ROPES. and sterling in hismakeup, a trace of the Planished, i403 oz cut tosize... .. per pound 28 | Sisal, % inch and larger .............-...... 9 General Grant. The fiber of his person- 52, 14x56, 14x60 .....-.......... cca amin See re — ality is that of unyielding metal. It = Rolied, 1458 and 14x60.... ........--. = Steel and Iron..... Me tS ire .. OS = BO overcomes obstacles. The grocer is DRILLS. a raat rare tanta tae ern nne nates a sae : SHEET IRON. suave and cheery, harmonizing himself | Morse’s Bit Stocks. ..........-..-+-+++-++++ 50 Con. ‘Smooth. Com. with the appetite of his customers. The Taper and straight Shan ca 50 | Nos. 10 to 14..... 3405 $2 95 tailor is wrapped up in the contempla ee 50 | Nos. 15 to 12 ..... oo = : s : pp p he p : DRIPPING PANS. Nos. IS fo 21......... stcacsecee “00 3 05 tion of the fit of his garments. The mind Nos. 22 to 24 . oe 315 Snell aiaee, sor pound ...................... 07 E ‘ a of the dry goods merchant runs to fem-| Large sizes, per pound...... ......... ..... 6% Nos, 25 to 26 ries i> oo inine fineries and laces. The hardware ELBOWS. cs i a lie wae 30 ‘oan man is made of sterner stuff. He repre- | Com. 4 piece, 6in................... dos. net 7%5/| wide not less than 2-10 extra sents the accumulated material forces of | Corrugated .......-.....-....-e eee eee eee dis 340 SAND PAPER. the ages. Oe ta. din. 40&10 | List acct. 19, 86 .........--.--0 0... eee dis. 50 a EXPANSIVE BITS. dis. | | Silver Lake, White + opaaon Mt 50 Clark’s, small, $18; np — .......... ee as 5 To Eat Horse. ivan’, 1, Oh: & O04; Se .....-_-..-...-.-.. _ @ “ White [Te Po A society has been organized in Phila-| picston’s ...... rites—New List. pe a et. = Se delphia for the purpose of promoting the | New American — Cl Oe ea” Bc: eating of horse flesh. The society is for ——— wtetecee ce settee sees reer seen ee OOG10 *" gasu WEIGHTS, the most part composed of men who at ones caus ‘Rasps . oe ee a Sela Gece... per ton #25 some period of their lives have been re- Se “ Hand ce dis duced to the necessity of living on this a sil eel Dia. X Cuts, per foot, » uce ! ss } MS | Nos. 16 to 20; 22 and 24; 2% and 26; 27 28 ver Steel Dia. X Cuts, per foot,. 70 kind of diet and have learned to like it. | List 12 13 14 1 ey — Steel Dex X Cuts, per foot... 50 It has now some twenty-three members| Discount, 60 - oo eee Per fot. oS in various cities of the United States, and, | gtaniey Rule and UE Oe .., 30 according to its constitution, is to have a TRAPS. dis. 3 : KNoBS—New List. dis. | Steel, Game.. . 60810 dinner every three months at which horse | Door, mineral, jap. trimmings ............-. 55 Oneida Community, Newhouse’s ... 35 flesh, cooked in various ways, is to be the — porcelain, ion. trimmings. 55| Oneida Community, Hawley « Rs 70 principal dish. One of the members, C. | poor’ Dorcelsin, oa sla = SS eS 18¢ per doz M. Allen, of cincinatti, first learned to| Drawer and Shutter, poreelain..........-. CM TRE. ea a eat horse while lost on the Western seciemmetean ae . dis. | Bright Market.... .... ee plains some years ago, and another, Mallory Tacoma: & Co. hg new list ... — = Annealed Market See occa mela dae ouuee sconces "70—10 Henry M. Fulton, of Chicago, had little Branford’s 55 vc erig ae gal Ny one else to eat for a long time during the | Norwalk’s..........-.----.-----.0-2-eee2 ee 55 oorpea oer ae a me DE siege of Paris. Adze Eye.......... ae - oan: eRe [a ES eR ETRE 315.00, dis. 60 We ution ee tee se ae $18.50, dis. —" Au Sable ..... au dis. 40&10 Pues... L dis. 05 HOw’s THIS ? Sperry & Co.’s, Post, ‘handled ereereereececes dis ro ee...................... dis. 10&10 . o WRENCHES. dis. Coffee, P.8. 8 W, dite. Gos ‘gS Malleables.... . Baxter’s Adjustable, nickeled.............. 30 We offer one hundred dollars reward for any “ Landers, Ferry &Cleck’s............ 40 ea : ena Scuitural, wroug "a 50 case of catarrh that cannot be cured by Hall’s Cl 20 — Ss t, ee livabl a wrought, ........ 7 (utaerh Care. ‘ee aaiie canieiia. ~ ieee Patomt malteeme.... 8 5 10 F.J CHENEY & CO., Props., Toledo, O. | stebbin’s Pattern............2.-0-++0+-r0 00 60610 | Bird Cage: MISCRLLARHOUS. is. We the undersigned, have known F. J Cheney | Stebbin’s Genuine... -22. 0. ees eee eee eee 66810 | Pu oan pa for the last 15 years, and believe him perfectly | Enterprise, self-measuring............ Lo. Se ao = Liat, +0 oa honorable in all business transactions and fin- — Bed a d Plate ae 50d ae able to carry out any obligation made NAILS Dampers, American.............---:..-+ ee pene Gt Se ane ok _. |S 85 | gece tinew galce and all atael woods... r West & Trvax, a... i—-e Se Watpine, Krnnan & MARVIN, Advance over base: Steel Wire. PI¢ TIN. Wholesale Druggists, Toledo, 0. Base Base | Pig Large.........-....0++-- 260 Hall’s Catarrh Cure is taken internally, acting 10| Pig Bars..... ee ee directly upon the blood and mucous surfaces of 05 25 ZINC. the system. Price 75c per bottle. Sold by all 10 25| Duty: Sheet, 2%c per pound. druggists. Testimonials free. 15 35) Ge peu Con 6% = 2 Dee eee a 7 LD : 20 50 ee. SC 16 Hardware Price Current. 25 wee 2 = The pr cos of = many other qualities of c solder in the market indicate r These prices are for cash buyers, who 1 = : 20 a sccording to composition. sities pay promptly and buy in full packages. 2 ia uitiiees ANTIMONY - 4 TE A r poun AUGURBS AND BITS. dis. 60 wl Rt 13 SI. 60 75 5 —MELYN GRADE. eT 40 90 90 | 10x14 IC. Charcoal La Ea 875) Jennings’, FENUIN...... -..ee-eee eevee 25 85 7 | 14x20 IC, : 750 Seniritien’, tahore 50&10 1 00 90|jox14IxX, “ 9 25 HEN is = ‘> 14x201X, * 9 25 First Quality, 8. B. Bronz@.........-....---. 8 7 00 “". go| mach additional X on this grade, $1.75. ‘ Dz = rGEG. 6a, 12 00 6. 115 90 TIN—ALLAWAY GRADE. ‘ a8 9 see 8 00 °° % = _ Charcoal Lee eee ee. ae ae cae $6 75 ‘ D. B. oe ee ee ee 13 50 Barrell % Jeceee seas ee Pepe 1% a 75 rar : . €u Ce i / a iis BARROWS. en bere: —_ i oe |... ioxid Ix, a : = NE cae ke hacen as suse det eew ensue ae NM Eg es a cca ——..«i(“ net 30 00 rome ag bpd no 8, fancy... — saastional ee Urs. dis. mn Caueiee 8... sk. @60 | 14x20 “ ester...... Sie) ae 50210 Stanley Rule and Level Co.’s, wood. . .... &10 =< ix’ oT Garee es Mee. es. — PANS. ws ic, dau eae duce Ce usa Fry, ACMEC..........--0eeeee sree cece ces dis.60—10 I “ lawa a WL Sleigh ol “O Common, Polished stettees este cces eens es dis. a 70 14x20 1G, _—" BUCKETS. Iron and Tinned.......... ee “40 pe IC, - . - Well, plain. ..... ......- 22.0. -ceta ecco once $ 3 50 | Copper —— cs eae eee 50—10 iy BOILER SIZE TIN PLATS. TS 400 oe ee = 00 aan CAST. “A” Wood’ a patent send aloanened Yon. 24 to - We WT 16eee Fn i ce ce ccc. wes Cast Loose Pin, figured........ -.......:055- “BY Wood's lanished, Nos, 25 to 27... 9 20 laxs6 1X, for No. 8 Botlers, } ai pound Wrought mee epright 5ast joint... Broken c¢ per pound extra. 8 THE MICHIGAN TRADESMAN. Michigan Tradesman A WEEELY JOURNAL DEVOTED TO THE Best Interests of Business Men. Published at 100 Louis St., Grand Rapids, — BY THE — TRADESMAN COMPANY. One Dollar a Year, - Postage Prepaid, 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. <= When writing to any of our advertisers, please say that you saw their advertisement in Tuer MicHiGaN TRADESMAN. E. A. STOWE, Editor. WEDNESDAY, NOVEMBER 2, 1892, THE GRANDEST SOCIAL PROBLEM. There is no more beautiful and touch- ing sentiment than that which is crystal- ized in the idea of the brotherhood of all mankind, although it is often found difti- cult to realize it as a practical fact. Nevertheless, it was net until after the discovery of America that its possibili- ties could be tested on a large scale. Of the 100,000,000 population estimated to inhabit the American hemisphere to- day, a small minority comprises the peo- ple of the races that were originally found here. An enormous majority is composed of immigrants and the deseend- ants of immigrants from all the countries of Europe and from the chief countries of Asia and Africa. Never before in the history of the whole world had there been such an assembling of the represent- atives of so many races and countries, and never again can there be such an ex- hibition of the gathering of the various races and nationalities. In ancient times and during the period anterior to Columbus there was little friendly intercourse between peoples of different countries,and vastly less bet ween people.of different races. A stranger was commonly considered an enemy and hospi- tality was uncommon, whereas it is now the rule. There was a limited communi- cation between countries for the purposes of commerce, but beyond this it was not tolerated. Nations invaded each other for the sake of conquest, but there was no such thing as peaceble emigration from one country to another. When Julius Cesar proposed to com- mence his memorable invasion of Gaul, acountry immediately adjoining Italy, little was known of what is now France that Cesar, in order to gain some information of the country and the peo- ple he proposed to attack, sent for all the peddlers and commercial travelers in Rome, so that he might interrogate those who had journeyed beyond the Alps. Even religious missionaries who went to preach in strange countries were often laughtered because they were themselves Strangers, and only commercial travelers were tolerated from considerations of utilitarian profit. Thus it will be seen that the entire the- so |a serious matter. ! | ory of the brotherhood of the human race ; had no great opportunity for being tested | and no field for such trial on an extensive seale until the discovery of a new hemi- | Sphere which was for the most part to be | peopled by the representatives of all the | races and countries of the old. The sen- timent embraced in the idea is most hu- mane and admirable, and if experiment |in the New World has not proven that all the races of men can live together in per- {fect love and harmony, it demonstrates ‘that all can have a fair opportunity for ,their best development, and that each will be able to work out its destiny in ac- | cordance with its ability to survive the forces and conditions of competition. This is the grandest social problem ever presented for solution to the human races, ‘and America has been made the scene of a . | its accomplishment. THE CONTAMINATION OF RIVERS. The necessity for pure water for all purposes of domestic use has been specially brought to popular attention by the threatened invasion of cholera. It is held by the best authorities that the germs of this terrible disease are most commonly introduced in drinking water, but, doubtless, they may also be com- municated by washing the person in con- taminated water. Much the same doc- trine is held concerning typhoid fever. Obviously, then, the necessity of a sup- ply of pure water for all domestic uses is of the highest importance. In this connection comes up the pollut- ing of rivers and streams with the sewage and filth of cities. Where a town is sit- uated near a running stream, it is the rule to pour all the refuse into its waters, and nobody objects. The towns and cities on the same water course, but lower down, consume the contaminated waters which come-down from above without a murmur, only taking care that they, in turn, shall send down their gar- bage to those below. It is the sort of Satisfaction which is got in accepting a kick from some one behind, and kicking in return the person next in front. So somebody is kicked, it makes no differ- ence whoitis. After drinking the sew- age from the city above, revenge is to be got by sending more filth to be consumed by the city next below. The polluting of rivers is coming to be It is, without doubt, | the cause of many epidemics of deadly disease, and, as the populations of the towns along the rivers are constantly on the increase, the contamination of the waters is growing in a rapidly increasing |ratio. The danger of polluting rivers is | well understood in Europe and most of the large cities there are manufacturing their sewage into fertilizers instead of dumping it into the rivers. In the United States river contamination is the rule, and is likely to be fora long time to come. THE TIDE OF IMMIGRATION. One of the most important questions |which has claimed public attention of | late years has been that of immigration. | The statistics have shown that the inflow | of foreigners of all nationalities has been | steadily on the increase, and it has been | very plainly demonstrated that the addi- | tion yearly of these vast numbers of peo- ple to our population has not been with- | out some hurtful influence. It has been shown, for instance, tha there has been a very liberal sprinkling of the criminal and other undesirable | classes among the immigrants, and there have also appeared elements which have amalgamated but poorly with the general mass of the population, people to whom free institutions are utterly incompre- hensible. A growing appreciation of these facts has drawn an increasing share of public attention to the immigration problem, and nearly every session of Congress of recent years has considered the matter in one form or another. The regulations governing the admission of immigrants into the country have been modified and revised for the purpose of mitigating the evils attached to our immigration system, but it is apparent to every one that the changes in the laws, while they have modified in some degree the evils at- tached to unrestricted immigration, have not removed the evil, for the trouble still exists and must sooner or later be deait with more firmly than has yet been the case. Immigration for the last month and for the three months ending with September was less than that for the corresponding periods of last year. This decline in volume can be traced without doubt to the precautions taken against the intro- duction of cholera, which greatly checked emigration from certain European ports. For the nine months ending with Sep- tember, however, the total this year was in excess of that for the corresponding period of last year. The bulk of the em- igration continues to be from continental Europe. There was a falling off in the emigration from the United Kingdom as compared with last year, but increases from Germany, Austro-Hungary, Sweden and Norway, the Netherlands and Switz- erland. The emigration from Poland was almost equal to that of last year, and there were declines in the number coming from Italy and Russia. These figures show that there has not only been no falling off in the tide of immigration, but that the immigrants continue to come from the same sections of continental Europe, which have for a number of years past been flooding us with the surplus of their populations. In the past these continental countries have not hesitated to send us the least de- sirable elements of their people and it is not to be expected that there has been a change in their policy. We have no faith in the ultimate suc- cess of aman who depends upon cutting prices to sell his goods. In nine eases in ten he will go underin time. Such a man can not safely be given credit. Neither can credit be given safely to a man who drinks toexcess. In these days of keen competition a man wants a clear head and a steady nerve, and these are not gained by excessive drinking. An- other bad failing which makes credit timid is extravagant living. The man who spends money freely and is known to be an extravagant liver will usually bear watching carefully. Another safe rule to follow is not to trust any man too much. Opinions vary as to how much credit a man is entitled to, but it is safe to say that no man ought to be trusted for more than a quarter, or a third at most, of his visible assets. Through an error in the types last | week we gave H. Leonard & Sons credit for receiving thirty-four cars of china from Sonneberg and three ears of china | from Limoges, France. We intended to | Say ‘‘cases,” instead of ‘‘carloads.”’ The Grocery Market. Sugar—Hard grades are weak and will probably go down before the end of the week, as slight concessions are offered to move stocks. Soft grades are strong and very low grades are a little higher, the refiners being considerably oversold. Fruits— Citron is fairly active and values rule firm. Currants in barrels are in better request and those in cases command full prices. Dates are firm. California Prunes are more plentiful and easier. French scarce and firm. Valen- cia raisins are in good demand and the market is fairly firm. Sundried apples are scarce and evaporated decidedly weaker. Coffee—Brazilian grades have advanced ge and the manufacturers of package goods have advanced their quotations GC Spices—All grades of pepper, China cassia and Zanzibar cloves are easier and a trifle lower. Calcutta ginger is a little higher. Yeast—-On account of a fire in the fac- tory of E. W. Gillett, Magie yeast will be at a premium for ten days or two weeks, until shipments can be resumed. Lemons — Nochange. The time drawing near for the arrival of the big crop. When that time comes—two to four weeks hence—better stock and lower prices may be looked for. is Oranges—Floridas are higher than a year ago, as the crop is 1,500,000 boxes below that of last season. The price will probably go to $3.50 @ $3.75 by the middle of the month. The quality will improve as the season advances. Bananas—Little doing. Nuts—There is a firm feeling all along the line and every indication of high prices on almonds. Peanuts are strong and prices are slowly but surely advanc- ing in Virginia. ——_— ~~ +2 The Hardware Market. General Trade—With the close of the month there seems to be no let up in the volume of business. All branches of trade keep up wonderfully and reports from towns tributary to Grand Rapids indicate the same condition. Wire Nails—Still very active, owing to the continued pleasant weather, but no change to note in price. All manu- facturers are talking advance, and assert that if the present price remains on steel billets, wire nails must goup. A snow storm, or any severe change in the weather that puts a stop to building, will curtail the demand, and then it will be hard to get any advance. Steel Nails—But few are used in this section, but in other parts of the country the demand is great enough to keep what few mills are now making them pretty busy. $1.85 rates for cut nails is the present base. Barbed Wire—For this time of the year very active. No change in price. Window Glass—Very searce avd in great demand. Factories are advancing prices and do not promise to fill orders inside of four weeks, Rope—A rather sharp advance has taken place in sisal rope of ¢¢ a pound. The high price of sisal hemp is the cause. Jobbers have not yet made any change in their prices. Ammunition—The demand for powder, shot and loaded shells keeps up, with no prospect of any further change for the present. ~ a * ~ HEROES OF THE NEXT GENERATION. There has been no feature of the nu- merous and varied demonstrations in honor of the Columbian anniversary which was more interesting than that afforded by the participation, in every community of this broad land, of the school children. The fresh intelligence of children is ready and eager to grasp every new fact of information that is presented in an agreeable and attractive form. Their youthful and plastic minds are peculiar- ly susceptible to impressions of every sort, and when these are ful! of instruc- tion and wisdom, teaching lessons of noble aspiration and heroic constancy and courage, the importance of the im- pression made cannot be overstated. The children of to-day are to be the men and women of a few years hence. There will be no need for another Colum- bus, because there are no new hem- ispheres to be discovered. The possible lands around the poles can never become the homes of great free nations, nor the seats of imperial power. Whatever may be discovered there will be of use only as extending our scientific knowledge. Therefore, another Columbus will be an impossibility. But this is no reason that no inspiration is to be gained from con- templating the life and works of the great navigator. The need of the world, of the human race for heroic courage, for devoted constancy and faith, for un- tiring patience and perseverance, and, indeed ,for every high quality and noble attribute of human nature, is as great as ever it was. No man ean be grand, heroic, noble and devoted who has not had some germ of those high qualities implanted in him in early youth. Such a seedof greatness may lie dormant for a long time, until, indeed, the circumstances favorable to its growth and development shall have appeared; but if the seed has been plant- ed, when the occasion shall come, it will germinate and mature, and before any- body has had time to prophesy concern- ing him, the hero will stand forth. the emergency that proves great men, but no man has ever been great unless some breath of inspiration had found its way into his soul and some germ of as- piration had been implanted in his na- ture. It is good, then, for our youth, for all youth to be brought to contemplate the character and deeds of the men who have conferred the grandest gifts of enlighten- ment, of social order, of liberty, of vir- tue and religion, on the generations that come after them. From time to time we are told of boys who are led into evil ways by being attracted to the deeds of vicious and lawless men. It was not the wickedness but the supposed courage and daring of noted criminals that first wrought upon the imagination and the impressionable natures of such unfor- | tunate lads. How different might have been their lives if they had been attract- ed to the deeds of the real heroes, the truly great and grand men, whose careers illustrated the noblest phases of honor, of fidelity to high trusts, of devotion to duty; the men who have been foremost in patriotism, in statesmanship, in edu- eation, in scientific discovery, in charity, and in all the great works that have tended to advance human nature and to make human beings better and happier. With this view we must congratulate , the children of the United States that in It is | decided the qnestion of its practicability. ‘It only remains for capital to enter the THE MICHIGAN RADE SMAN. 9 this eventful year A. D. 1892, they were enabled so generally and so numerously to take part in the greatest memorial ceremonies of the century. More than this, we predict that from the inspira-| tion so breathed into many a youthful heart and mind the foundations have been laid for the making of not a few heroic and grand characters in the next generation. BEET SUGAR IN THIS COUNTRY. The best authority on beet sugar statistics has just issued an estimate of the beet sugar yield for the present year, his figures making the total production of Europe 3,400,000 tons, as compared with a yield last year of 3,500,000 tons. This shows that the total beet sugar crop promises to be short of last year, and the fact that the yield for several years past has not varied to any great extent would seem to indicate that the beet industry in Europe has been about developed to its full limit, and will not probably exceed the maximum figures al- ready established. It is probable that the next ten years or so will witness a decrease in the acre- age devoted to beet roots in Europe by the restoration to grain crops of some of the land diverted to beets of recent years, under expectations of better re- sults than have been actually attained. These considerations have afforded the statistical publication issued by Willett & Gray, of New York, and accepted as an authority upon all matters appertain- ing to sugar, an opportunity to point out that ‘‘the time is fully ripe for the pro- motion of the beet sugar culture in the United States on such a broad basis that it will meet with entire success.” ‘‘In years gone by,’’ adds the Statistical, ‘‘we have been only playing with this indus- try, but the thorough and extensive ex- periments of the Department of Agricul- ture, and the final success attending the six beet root sugar factories of the Unit- ed States in their operations this year, | have ended the experimental stage, and field with labor and take the immense profits waiting to be reaped. This is an opportunity for capital and labor to unite forces in a grand national agricultural industry, the great benefits of which to our country cannot be overestimated. Such an industry will receive the protec- tion and support of whichever party may be in power, for it will soon attain pro- portions of national importance which cannot be ignored.’’ The success of the beet sugar factories already established proves beyond ques- tion that the cultivation of .beets in this country is no longer an experiment. It has been shown that excellent beets can be grown, and the factories already in operation have been able to make a good profit out of the sugar they have turned out. There is, therefore, every reason why the beet industry should be introduced in all the Western States where experi- ments have already proven that they can be successfully grown. Cane sugar is necessarily limited toa narrow belt along the Guif coast, but sugar beets can be} grown in a majority of the States, hence | the best sugar industry is susceptible of | a degree of development which can never be attained by the domestie cane indus- try. NOVEL EFFECTS, NEWEST PATTERNS. (IEAVENRIGH BROS. MAKERS & SELLERS OF Tasty Tailor-Made Clothing, 138-140 Jefferson Ave, - - DETROIT. DO YOU HANDLE Buffalo FOR LESSIG AO HEAL | Hy, THE SKIN IS | BUFFALO,N.¥. rR “ Soap ? IF NOT, WHY NOT? It is the Best Laundry Soap on Earth. I M. CLARK GROCERY Co. SOLE AGENTS. HENRY S. ROBINSON. CHAS. E. RICHARD G. ELLIOTT. H- S- ROBINSON xD>COMPANY- Manufacturersjand Wholesale Dealers in Boots, Shoes “= Rubbers, 99, 101, 103, 105 Jefferson Ave., DETROIT, MICH. SMITH. State Agents for the Candee Rubber Co. Use Tradesman or Superior Coupons. | 10 THE MICHIGAN TRADESMAN, MISTAKES AS TEACHERS. Written for THE TRADESMAN. Very few men get through the world | | cality. without some kind of schooling: it may | be rough and harsh from the attrition of conflicting forces; it may cumstances; it may be the reverse of | elevating in its nature and tendency, or | it may be thorough and disciplinary, well adapted to start the pupil on the road of true progress. However gained, if it incites to high achievements and en- during results, and strengthens the en- ergies to better carry on the pursuits of later years, it becomes a valuable part of one’s capital, well worth a!l it may cost. But one fact is evident as years bring us j | | | cerned. ia willing buyer if his judgment is asked, be irregular | and fitful as one is made the sport of cir- itable for himself or the firm. |; merce. They approach the country deal- for he knows that to doso is not prof- In a few | Special lines only do agents As they expect their first) sale to be the last to each customer, they try to make it as large as the victim will bear. These, and others of like preda-| tory habits, are the guerrillas of com- | }er in one of his optimistic moods, when i business is prosperous and everything | looks couleur de rose. abreast of new enterprises and responsi- | bilities, necessary, even tothe end of the most active business life. When mental that peculiar process and that is that this schooling is | | | manner blend their goods or projects in- |to his roseate visions, until he uncon- sciously swaps a certain amount of money for experience, and does not that we call education is ended and prac- | tical life begins, the education still goes on, but often under more stern and un- While his guard- | ian angel is temporarily absent, these bushwhackers in the most plausible | awake until common sense has rung the | | alarm bell to call his wits together. The relenting teachers than those whom we! next thing on the programme is a kick-| were wont to consider tyrants in early | youth. jing solo. Luckily, the sum in each case Our mistakes take the place of | | extracted from his exchequer is not gen- | both text-books and teachers, following | erally a large one; but the affair lowers | | up what they have left incomplete; and, | his self-conceit and leaves a sear to mark as in school life, one lesson, well learned, helps to elucidate the difficuliies of the | one following, manhood, prehended, will make the path ahead clearer and less prolific of grave errors On the other hand, and takes no warning from the first mis- take will assuredly be overtaken by “greater ones that might easily have been avoided. Mercantile life, field for the exercise ment, so each mistake made in he who is heedless offers a a wise discern- especially, of for there is always a chance to make or lose, according as one’s judg- ment may determine atthetime. Tobuy well for a year without making mistakes to be regretted is the exception rather than the rule with to sell to the best advantage is equally difficult, and blunders are inevitable in either de- partment of any business. He who most promptly perceives them and shapes his course as to avoid others is the one whose business will thrive beyond that of competitors. If one without lessons most dealers: so himself the starts in business for any previous experience, takes will beas various as human nature can make them. If he Sailing dipping many gets into smooth without bows under times, his skipper may wel! be named Lack. In the trade there are who pay a good-sized fool first five years are gone, and some keep up the un- wise expenditure even As a great deal of purchasing nowa- days is done through traveling men, the amateur dealer is at some disadvantage. Good history of few do not tax before the to the end. If he feels his inexperience and relies | if carefully analyzed and com- |! Not unfrequently, the keenest business man in the liveliest marts of trade meets | and succumbs to attacks of this kind, as | the process. | | |no one can keep his faculties always | -|s stretched to the proper tension for every emergency. may well be} These lapses | recorded and carefully filed away in the | to be used as future | exigences may require. A frequent re- archives of memory, | View may lead to the prevention of larger | mistakes and regrets of equal magnitude. | The a merchant makes in | buying to his own disadvantage affect | only himself. They should teach, better | than theory, lessons of prudence that | can be learned in no other way. The | mistakes he makes in selling are quite as | important to be considered, as some of | these affect both credit and purse, and | mistakes | some are far reaching in their results on | he will have to learn from mis- | community in general. The first may | include carelessness in giving eredit, and this is where the most expensive mis- takes are made. With a desire tu do the largest amount of business possible, the dealer is lead to extend credit to custom- | ers whose uncertain of fulfillment as to leave no profit on the goods, even if accounts are | at last fully collected. | Another mistake is counts run promises are worthless, or so letting good aec- too long before calling for a Among the it is common settlement. farming popula- tion for many who have money ib bank to ask accommodations of the dealer for an indefinite time, though all their resources from future harvests. allow as were to come It is a mistake to so much capital to lie unproduc- | tive in the hands of men who buy at cash | wholly on the judgment of the salesman, | he will extent, “put his foot in it’? toa large at least once in a while, for sales- men like to improve asoft snap anda free buyer is their opportunity. If, on the other hand, undertakes he to do his own buying on what little judgment he happens to have on hand, he will be sure to pay the pen alty of his presumption. Most traveling men, however, if treated fairly, will be safe advisers to the beginner so far as quality, assortment and price are con- | May justly complain. ‘‘*knows it all” and | prices and are able to pay down for all purchases, is made, for so long as this concession it will be expected as a part of business custom, althoughit is an unjust discrimination of which other customers but it | Credit is a necessity of trade, | should be used only under the pressure of necessity, or for convenience to avoid minor evils, and then sparingly, for short periods. it for their to the advantage of both buyer and seller; to the poor man | jit should be the last resort, to be ap- The rich may use convenience, often The dealer will have to learn | | by experience alone the needs of his lo- No salesman acting for a perma- | | nent business house will overstock even | seek to | . . | | crowd their goods on the dealer in excess |of reason. THE Pp & B x BRAND OYSTERS | Will again this year, as in the past, be the very best procurable and packed daily from the sweetest and best stock. Regular season opens Sept. 15. Start in with us and do the Oyster business of your town. THE PUTNAM CANDY CO. ERNE, XE RIVERDALE DISTIUSS ee FERMENTUM THE ONLY RELIABLE OMPRESSED YEAST Sold in this market for the past Fifteen Year:. Far Superior to any other. vis x eta vl Ny x LE Rayeenn 2 8 Bist CS . 0 See that this Label appears on every package, as it is a guarantee of the genuine ar- ticle. Correspondence or Sample Order Solicited. Endorsed Wherever Used. JOHN SMYTH Agent, Grand Rapids, Mich. Telephone 566. 106 Kent St. See that this Label appears on every package, as it is a guarantee of article. MENT, Eerie wu ic ER VERDALE 5st ek . oO MEN ERs Ty UN Te RIVERDALE DIST SS 0 OTATOES. We have made the handling of Potatoes a a large trade. viee the genuine “specialty” for many years and have Can take care of all that can be shipped us. We give the best ser- sixteen years experience—first-class salesmen. Ship your stock to us and get full Chicago market value. teference—Bank of Commerce, Chicago. WM. H. THOMPSON & CO,, Commission Merchants, 166 So. Water St., Chicago. BANANAS]! If you want large bunches of the best quality, send your order to SHE PUTNAM CANDY co. “s a» ~S pealed to only when all other relief fails, and then in the spirit of one who pawns the family Bible. It is a mistake in either merchant or customer to make eredit the rule and pay down the excep- tion. If used in supplying common household needs, it isa leakage in the purse of both parties, because it wastes an increment that, in the aggregate, is large and might better be equally shared. The majority do not notice this waste; those who are wise have clearer percep- tions and profit by the mistakes of others. Again, mistakes are often made by business men in the heat of competition when quality is sacrificed to cheapness. It is difficult to regain a prosperous trade when demoralized by such methods. Cutting prices below a living profit never pays in the long run, for it tempts pro- ducers to deterioration in products that the public health demands shall be chem- ically pure, and it tempts manufacturers to furnish articles of general use that are inferior in quality, whereby the public are losers in spite of lower prices. On the part of the distributer this is a mis- take that he cannot wholly avoid, and so its teachings may be partially ineffec- tual; but the influence of each dealer should be exerted against a practice that is ruinous to the best interests of trade. The mistakes one makes that are un- der his personal control furnish lessons that are the easiest learned; if well studied, they strengthen the judgment and enlarge the vision in the direction of future effort. Those we share with oth- ers, and for which we are not wholly re- sponsible, should be regarded as equally worthy of attention, so that some or- ganized effort possibly may be put forth to lessen their number and injurious re- sults. As alarge part of the mistakes made in this day and age are mutually caused and shared by numbers who sing- ly feel little responsibility in the matter, the labor of discovery and correction falls. on those superior minds whose judgment is clearest and whose influence is the most powerful. These are the pioneers and benefactors of civilization, both in governmental and in commercial economics, and our gratitude to them should equal, at least, the measure of their successful endeavors in our behalf. S. P. WHITMARSH. — An Honest Customer. A man who had an infirmity as well as an appetite for fish was anxious to keep up his character for honesty. Whiie making a bill with his merchant and | when the latter’s back was turned, the} “honest” buyer slipped a codfish under his coat. tut the garment was too short. ‘“‘Now,”’ said the customer, anxious to improve all the opportunities to call at- tention to his virtues, ‘‘Mr. Merchant, I have traded with youa great deal and have paid you honestly, haven’t 1?” “Oh, yes,’’? answered the merchant. ‘‘Well,”? said the customer, ‘‘I believe that honesty is the best policy.’’ “That’s so,” replied the merchant, and the customer turned to go. ‘‘Hold on, friend!’ cried the merchant. ‘‘Speaking of honesty, 1 have a bit of advice: When you come to trade again, you had better wear a longer coat or steal a shorter fish!” inte > ” In visiting Detroit a few hours should be.devoted tothe Detroit Museum of Art. Even a hurried look through the rooms impresses one with the rapidity of its growth, especially in the pictorial de- partment. To do justice tothe Frederick Stearns collection of Japanese and ori- ental art, embracing some fifteen thou- sand objects, would require more than a} few hours. > > Use Tradesman Coupon Books. ae MICHIGAN FLUCTUATIONS IN INTEREST RATES. The notable financial event of the week | has been the raising by the Bank of En- gland of its rates of discount to 3 per cent. per annum from the 2 per cent. at which it had stood during the previous six months. Four weeks ago I called attention to the extraordinary ease of money then prevailing in London, and to the fact that the rate of discount in the open market there was barely 1 per cent. per annum, while call money was to be had so cheaply that the hire of £10,000, or $50,000, over night amounted to only about sixty cents. Since that time the London open market rates have risen to over 2 per cent. per annum for bills, and to 1 per cent. for call money. The Bank of England, always keeping a little above the market, has, accordingly, fixed its rate at the figure mentioned. In New York the rates of interest have likewise recently increased and to amuch greater extent than they have in London. All through the summer, time money could be borrowed at 3 per cent., while eall money was abundant at 2 per cent. and less, and conservative trust eall from new customers at any whatever. The little commercial paper in the market was discounted at 3 and 4 per cent. Now, call money easily 4 per cent., with occasional spurts time | money is 6 percent. and mereantile paper which send it above 6 per cent.; is not discounted at less than 5 per cent. This increase in the rates of interest for money, both here and in London, is a} usual oceurrence at this season of the year. The hire of money, like rents and wages, varies according to supply and demand. It goes up when either the com- | panies declined to receive deposits on | rate | commands | eee 75 Cents on te Dollar. Michael Kolb & Son, wholesale clothiers, | Rochester, N. Y., have instructed me to | close out balance fall stock, with few | exceptions, at above named reductions. l always argued that instead of giving one or two big houses benefit of these bargains, same should be thrown into whole market. {1 shall be at Sweet’s Hotel, Grand Rapids, for the last time this season on Friday, November 12. Thanking trade |for many mail orders sent in to the house from all parts of the country for Prince Albert coats and vests, it bespeaks their excellence. They receive promt at- tention.. Any of the trade desiring to see me before above date, kindly drop }me a line at my permanent address Box 346, Marshall Mich, And I will soon be with you, and if I haven’t got what you want, thank you for sending for me. WILLIAM CONNOR, Representative of Michael Kolb & Son, Wholesale Clothiers, Rochesier, N.Y. The Standard (Patented in United States and Canada.) Cash Register Is a practical Machine, Appreciated by Practical Business Men. It is handsomely furnished Combination Desk, Money Drawer and Cashier with Com- bination Lock and Registering Attachment. It records both cash and credit sales. It records disbursements. It itemizes money paid in on account. It enables you to trace transactions in dispute. {t will keep different lines of goods separa‘e. It shows the transactions of each clerk. It makes a careless nan careful. It keeps an honest man honest and a thief will not stay where it is. It will save in convenience, time and money, enough to pay for itse.f many times over. Each machine, boxed separately and warrant- ed for two years. For full particulars address THE STANDARD AGENCY, Sole Agents for Michiga’s, AUGUSTA, WIS. demand becomes greater or the supply | smaller, and goes down when the de-| In this country the annual harvesting of the crops requires a large quantity of currency, which is drawn from the stock of New York, while in Great Britain a similar, although not precisely identical cause, produces a similar drain upon the reserves of London. The loanable funds of the banks and money lenders in both cities being depleted, while the demand for them continues undiminished, the competition for their use compels bor- rowers to pay higher rates. This is an illustration of an elementary principle in finance to which | should not call attention except for the purpose of pointing out that perience differs somewhat from that of previous years, notice. our present and deserves special usually begins to show itself early in August, was a month late this year, and its effect has been much less severe than on any former occasion. In London, too, the rise in the Bank rate of discount, just made, was expected some weeks ago, and its postponement has ex- cited considerable remark. Special forces | have evidently been at work, causing a| / perturbation of the regular course of | events. With us the principal perturbing force | has unquestionably been the unusual in- crease of the supply of currency result- ing from the disbursements of the United | States Treasury for the redemption of maturing bonds and other purposes, as well as from the monthly issues of coin notes under the act of July, 1890. The with us|} BAHRCUS BROS., | See Grocery Price Current. THE Cx | SREAD It Pays Dealers to sell FOSFON because there are but two sizes, Five Ounces an | at 10 cents, Sixteen at 25 cents and it pleases better than Baking Powders. mand lessens or the supply is increased. | su PLANTS BAKING POWDER Fosfon Chemical Co., Detroit, Michigan. SOLD BY ALL RELIABLE CROCERS. The autumn stringency, which | MANUFACTURERS OF CIRCULAR Equalled by few and excelled by none. skillful workmen. and all saws warranted. list price of new saws. All kinds of without extra charge. eash balance of $160,274,394 which the! Treasury held Aug. 31, 1891, had been | MUSKEGON, All our saws are made of the best steel by the mose Burnt saws made good as new for one-fourth the SAW REPAIRING Done as cheap as can be done consistent with good work. No charge for boxing or drayage. - MICHIGAN. Lumber saws fitted up ready for use Writ>:or prices and discounts. 12 THE MICHIGAN TRADESMAN. | reduced by Sept. 30 last to $151,895,918, | get higher rates of interest for his money | business profits. The wheat harvest, making an increase of the money in the hands of the people of $28,378,476, while the monthly output of notes under the act of July, 1890, had resulted for the thirteen mouths in a further increase of $61,253,500, making a total of $89,631,976. And, against this might be offset an excess of our exports over imports of gold, amounting to $15,073,551, were it not that this excess merely represents the product of our mines and did not, therefore, come out of the amount in cir- culation. In round numbers, therefore, the increase of our circulating medium from Sept. 1, 1891, to Oct. 1 of this year has been $90,000,000, which is about what the official statement of the Treas- ury Department makes it. Concurrently with this enlarged supply ef currency there has been no marked enlarged demand, so that the usual re- quirements of the agricultural sections failed this season to exert their natural influence either so promptly or so power- fully as they would have done under ordinary circumstances. Still, the $155, 000,000 and more of gold and legal ten- ders which the New York banks held on Aug. 6 fell to less than $140,000,000 by the end of that month, and on Saturday to $117,500,000, showing an absorbtion by the public of $37 the supply had been augmented from the sources I have mentioned, must inevita- bly have produced a serious effect upon the money market. In Great Britain, the unusual ease of money has been caused not so much by an increase of supply as by a decrease, Under the influence of the | alarm created by the Baring failure, the | of demand. London banks have, indeed, lately been strengthening their gold reserves, and the supply of the metal let loose by our Treasury disbursements and by our ex- panded paper currency has come in very opportunely for their wants. Still, the amount they have taken has been com-| paratively small. The Bank of England, which acts as banker for the other banks held at the latest advices £26,890,010 in specie, against £23,660,383 a year ago, showing an increase of only i ae I don has gained. of London, lf the English demand for loans had been as large as usual, this increase of gold would not have sufficed to make the rates of discount so phe- nomenally low in London as they have | been, but, as I pointed out four weeks | ago businessis very dullin Great Britain | and hence money can be borrowed there | very cheaply, It is often said, and I think it is gen- erally believed, that the Bank of England, whenever there is a likelihood of its los- ing gold, raises its rate of which is about all that Lon-/| discount in | as a result of the diminished stock at the | disposal of borrowers, and, vice versa, he | prepares to accept lower rates when, by | importations from other countries, the | stock competing with his own increases. | There is, | acknowledge, an element of imagination in the business, and the | Governors of the Bank of England are | sagacious enough to consider the _ possi- | ble alarm of the public at an outtlow of | gold, but their main purpose in putting | the rate of discount up and down in con- | formity with the movements of the metal! | is to make all the profit they can for the | bank, consistent with safety. They fix | their rates of discount to conform to the decreased supply of gold, not for the purpose-of increasing the supply, but for that of increasing their revenue. When the supply increases they stop in- creasing the rates of discount, just as we let our fires go down when the thermom- eter tells us we shall be too warm if we keep them up, and they reverse their action when the supply diminishes, just as we put on fuel when the thermometer warns us that our houses are growing cold. The long-continued dullness of busi- ness in Great Britain has also helped to keep down the rates of interest here by stopping the drain upon our gold supply, which at one time threatened seriously to impair our ability to maintain gold ; payments. If to the demands for the | metal which have been made by the Bank of France, the Bank of Germany, and, more recently, by the Bank of a = » f 4 < < i <~ rot “~ \. wie — - = oes + a . 7 ~ », 4 » ie @ y # , * » 4 . | Me | SOME USES OF BACTERIA. * Every farmer, of course, appreciates the value of keeping stock, and you all know that you cannot run a farm with- out your cows, your horses, your sheep, your hens, and your pigs. You do not appreciate, however, that it is just as necessary to keep a stock of bacteria on hand, on your farm, to carry on your faiming operations. The farmer has learned to-day that he must keep a good breed of cows and a good breed of stock in general, but farmers generally do not appreciate that it is equally necessary to keep a good breed of bacteria. You can- not make butter or cheese without cows; you cannot make butter or cheese satis- factorily without bacteria. You cannot cultivate your fields without your horses to help you. but all the cultivation that you might give your fields would be use- less were it not that these little creatures of which I shall speak this morning come in after you get through and complete the process which you have begun. Now, probably many of you have never particularly thought that your farm is stocked with bacteria, but they are there. They are in your brooks, in your springs, in your wells, in your rivers; they are in your dairy, in your milk, in your butter, in your cheese, in your barn. They are in the air, they are in the soil, and your manure heap is a paradise for them. Bacteria are in rather bad odor in the minds of most people, and we are all in- clined to look with horror upon them. We havea sort of shrinking when any one speaks to us of the number of bacteria in the milk which we drink. The reason for this, however, is simply an historical one. When bacteria were first discovered it was early noticed that they had a causal relation to disease, and scientists went to work from the very first to investigate diseases in re lation of bacteria. The result was that after a few years a great deal of infor- mation had accumulated showing that bacteria caused diseases. The so-called “epidemics”? are usually the result of bacteria, and with minds intent upon this side of the question scientists did not pay much attention to the good that bacteria might do in the world. It was more interesting tostudy disease. People are very much interested when you begin to tell them why it is that they have smallpox, why it is that they have yel- low fever; the other side of the matter, however, is not so interesting. But the fact is that the bacteria story has only been half told, and thus far it is the smaller half that has been told, if there is such a thing as the smaller half. It is true that bacteria are occasionally injurious to us, but it is equally true that they are of direct benefittous. Hitherto we have looked upon bacteria as belong- ing to the medical profession; we think the doctors ought to know about them because they produce disease, but ordi- nary people do not need to bother them- selves with these things. But I think, before | get through with my talk this morning, you will see that bacteria have avery much closer relation to you as farmers than they do to the doctors. It is the farmer to-day who ought to under- stand bacteriology. Itis well enough for the medical man to understand the sub- ject also, but bacteriology has al:eady become a medical subject, while the agriculturist has generally neglected it. 1 propose in my talk this moruing to point out to you a few of the benefits which you as farmers derive from the ageney of these microscopic organisms. L shall divide the subjeet into four heads. First. miscellaneous: At the very outset Lam going te say a word or two in re- gard to yeasts. Now, yeasts are not bacteria, but they are microscopic plants closely related to bacteria, and their agency in natureis very similar to that of bacteria in some respects; so I shall say a word or two in regard to them. What is the function of yeasts? Yeasts are plants which have the power of grow- ing in sugar solutions, and while growing there they break the sugar to pieces and produce from it two compounds; one of them is aleohol, and the other one is the gas which we commonly e¢all carbonic acid. We make use of yeasts for various * An address by Dr. H. W. Conn, Wesleyan University, Middletown, Conn. THE purposes along two directions. We may use them either for the purpose of getting the alcohol or for the purpose of getting the carbonic acid. For instance, you want to bake a loaf of bread; you take MICHIGAN | | | your dough, you plant yeast in it and set! it in a warm place; now, there is always a little sugar in the dough, and the yeast begins to grow, breaking the sugar to pieces, as 1 have just stated, and produc- ing from it alcohol and carbonic acid. The earbonie acid is a gas, and as the yeast grows and the carbonic acid makes its appearance in the bread, little bub- bles are seen in ihe dough, until presently it becomes filled with these little bubbles of carbonic acid gas which render it lighter. Of course, as the gas accumu- lates the dough swells, or, as we say, it ‘rises.’”? Then you bake it, and when you take it out of the oven and cut it open you find that the bread is full of little holes. Those little holes are the remains of the bubbles of carbonic acid gas which the yeast produced, and the object of growing the yeast was simply to make those holesin the bread. The bread is light, and the object of the in- troduction of the yeast is thus accom- plished. You cannot bake a loaf of bread, then, without the agency of microscopic organisms. In the baking of bread we have an in- stance of the use of carbonic acid alone. In the manufacture of wine the object of the vintner is to get the other product of yeasts, namely, the aleohol. He grows yeasts in his grape juice, usually depending upon those from the air. Again there is earbonie acid and alcohol produced, and the carbonic acid in this case passes off into the air during the fermentation, while the alcohol remains behind: when the fermentation has con- tinued long enough a_ considerable amount of aleohol remains in the grape juice, and thus produces the wine. Similarly in the manufacture of alcohol or of any of the other alcoholic liquors, such as rum or whisky, the same process is made use of; that is, the little yeasts are planted in some sort of sugar solu- tion, it may be molasses, it may be barley; they grow there; there they pro- duce earbonie acid and alcohol; the car- bonie acid is allowed to go off into the air, and the aleohol remains behind. Chen by the processes of distillation the aleohol is separated from the fermenting mass. The earbonie acid is all given off into the air in these cases. In the manufacture of beer the at- tempt is made to get both products of the yeast growth. In the making of beer the yeast is cultivated in the same way in the malt; alcohol and carbonic acid both are produced. After some fermentation the beer is put into bottles. A certain amount of fermentation takes place after the bottling. The carbonic acid thus produced is dissolved in the liquid and soon accumulates so as to pro- duce considerable pressure. When the bottle is opened it is this gas which causes the froth at the top of the beer. It isthe aleohol which produces the in- toxicating quality in the beer, but it is the earbonie acid chietly which gives the beer its sharp, pungent taste. The aleo- hol aids. of course, to a certain extent, but the carbonic acid is the chief factor in the taste of beer. It may be a question whether it is proper to use yeasts in this way, to produce rum, whisky, aleohol and beer, with the un- told miseries which they involve; never- theless, yeasts are at the foundation of the gigantic industries connected with distilling and brewing operations. The farmer makes use of them in the manufacture of cider. Yeast from the atmosphere is plan ed in his apple juice; it attacks the sugar that it finds there, breaks the sugar to pieces, and produces carbonic acid and alcohol as before. The earbonic acid accumulates during the first day or two, and gives the sharp, pungent taste that is noticeable in sweet cider. Later on the alcohol accumulates in larger quantities, and that gives the taste to hard, sourcider. After the cider has fermented for several days the ear- bonie acid is of second importance; the alcohol accumulates until you get the strong, sharp, intoxicating hard cider. So much, then, for the uses to which we put yeasts. little | J TRADESMAN. Now, leaving yeasts, turn for a mo- ment to the consideration of a few mis- cellaneous phenomena connected with bacteria. I may take as a starting point this very product that | mentioned last, namely, hard cider. Your yeasts pro- duce alcohol in your cider. You let your cider stand in a barrel for several months, and little by little a change takes place in it; little by little the oxygen is taken out of the air and handed over to the alcohol, and when the alcohol gets hold of the oxygen it is no longer | alcohol; it becomes acetic acid, and your | cider is changed into vinegar. Now, it has been determined that it is through | the agency of bacteria that the alcohol | succeeds in getting hold of the oxygen. | Bacteria grow ou the surface of hard | cider, forming a sort of scum, producing, indeed, what we call ‘‘mother of vinegar.”? | The bacteria growing on the surface in| some way take oxygen out of the air, | pass it down into the fluid, give it to the alcohol, and when the alcohol gets hold | of it, it becomes acetic acid, and you get | vinegar where you originally had cider. The manufacture of vinegar, then, is a process dependent upon the growth of | bacteria. | The manufacture of lactic acid is a} process somewhat of the same character. | Lactie acid is not a commercial article of very great importance, but still there| are some factories in this country that | manufacture it and put it upon the} market to be sold for certain purposes. In the making of lactic acid the manu- facturer makes constant use of bacteria. By the cultivation of bacteria in milk | the milk sugar is changed into lactic acid, which the manufacturer separates | from the milk and puts upon the market. | So you see that the manufacturer of | lactic acid is wholly dependent upon} bacteria: he could never produce it with-| out their aid. Perhaps, under this head of ‘‘Miscell- aneous,” | may just refer to a matter which is of considerable practical im- portance, and that is the matter of ensil- age. Wedo not know very much about the theory in regard to the management of a silo at the present time, but we do know that the whole process of procur- ing proper and sweet ensilage is a pro- cess of properly managing bacteria growth. lf you manage the bacteria growth correctly your ensilage will re- main sweet and will become a food which is very desirable for your cattle; but if you do not manage the bacteria growth correctly your ensilage will decay, it will become sour, undergo fermentations, and you will suffer from it. It is, then, to bacteria that the farmer owes his new process of obtaining food through a silo. 1 will pass now to the consideration ot the second topic, and that is, the relation of bacteria to dairy matters. 1 have al- ready once or twice before in your meet- ings brought up this question of the re- lation of bacteria to the dairy. At the meeting a year ago some of you may re- member that we considered the subject of the fermentations of milk, when we caw that all of these fermentations, most of which are very undesirable, are con- nected with the growth of micro-organ- isms. Now, so far as milk is concerned, bacterta are pretty much of a nuisance. The milkman does not want them; they produce the souring of his milk; they make his milk bitter or slimy; sometimes they make it blue, and they produce all sorts of abnormal fermentations which a milkman does not want. But | am not to consider that side of the question this morning, and [ will pass the subject of milk and turn for a moment to a con- sideration of the relation of bacteria to butter-making and cheese-making. Every butter-maker is acquainted with the fact that in the normal process of making butter, the cream is collected from the milk and then is allowed to ripen. Itisput in seme sort of vessel and allowed to stand in a warm place for aday or so, and during that time im- mense changes are taking place in it. At the end of the time the cream has be- come slightly soured, it has acquired a rather peculiar, pleasant, indescribable odor, and it has reached the proper con- dition for churning. During that time, our microscope tells us that bacteria ithe butter acquires that | tend to decompose it or pull 18 inconceivable rapidity. They multiply so that they increase during aday, per- haps, five to six thousand-fold. Each bacterium with which you start when you begin to ripen your cream, produces at least six thousand by the end of twenty-four hours, and usually they will produce a much larger number than that. So that bacteria are growing in this ripening cream with absolutely in- eredible rapidity. Now, you butter- makers Know that you gain some ad- vantage from ripening the cream, or at least you think you do. You think your butter churns a little easier and that you getalittle more butter from a given quantity of cream if you ripen it, and, above all (and this, perhaps, may be re- garded as the chief value of ripening), peculiar, deli- cate, pleasant aroma which is essential to a first-class quality of butter, that peculiar aroma which is not acquired if you do not properly ripen your cream before churning it. Now, the explanation of tion of that aroma is simply bacteria are agents of Bacteria, as they grow in the produc- this: These decomposition. any solution, it to pieces. If they grow in an egg, they decompose the egg and cause itio putrefy and decay, and when they begin to grow in your cream they begin the same process of ce- composition. If you should let your cream ripen for a week or two, you | would very readily see that the process of decomposition had taken place, and your cream would become very offensive. The moment you begin to ripen your cream, the bacteria begin to decompose it. Now, as the result of decomposition, a great many chemical products are pro- duced, and they have all sorts of smells and tastes. If you should fet decom- position go far enough, you would get the bad odor of decay, but you do not get thatodor when decomposition begins. The first of the decomposition products are rather pleasant in odor, and pleasant in taste, and if you churn your cream at that stage of decomposition, your butter is flavored with the early decomposition produets. This flavor is the aroma of good butter; this is what faney butter- makers sellin the market and get a high price for. They geta high price, then, for the decomposition products of bac- teria, for a proper tasting butter brings a higher price than that which does not have this aroma, and the aroma is the vitt of bacteria. You may ask, what be- comes of the bacteria? It really makes little difference what becomes of them. Some go into the buttermilk, some go off in the water used in washing, some go into the butter and the salt kills them. It is po matter where they go. After the but- ter is churned they are no longer of any importance to you or any one else; their eareer, so far as the dairy is concerned, is ended. If the butter-maker owes something to bacteria, the cheese-maker Owes every- thing to them. The butter-maker can- not get the proper aroma without the ageney of bacteria, but the cheese-maker cannot getanything. Of course, you all kpow that fresh cheese is very inane and tasteless. Nobody likes fresh cheese. It has a sort of curdy taste and is quite unpalatable. You know, however, that after cheese is made, itis set aside for a number of weeks to ripen. It may ripen several weeks, or, perhaps, months. Sometimes in the case of the best cheese, it may be ripened a yearor more. Now, during that ripening process, exactly the same changes are taking place that 1 have mentioned in cream. The bacteria are growing, are attacking the casein, and pulling it to pieces. They produce many changes in it, and cause an accumu- lation of all of materials which have peculiar tastes, and little by little the cheese is ripened. After a while the cheese begins to have a pleasant ta-te and then astrong taste, and if you leave it long enough, you get a very strong cheese. The longer you ripen a cheese, the stronger its taste becomes. An old cheese is always a strong cheese, a fresh cheese is always a mild cheese. The shorter the time you cultivate bacteria in it, of course, the slighter will be the changes which they produce; the longer sorts have been multiplying with absolutely [CONTINUED ON PAGE 18.] 14 Drugs # Medicines. Staie Board of Pharmacy. One Year—Jacob Jesson, Muskegon. Two Years—James Vernor, Detroit. » Years—Ottmar Eberbach, Ann Arbor four Years—George Gundrum, Ionia. Five Years—C. A, Bugbee, Cheboygan. President—Jacob Jesson, Muskegon. Secretary—-Jas. Vernor, Detroit. Treasurer—Geo. Gundrum, Ionia. “ichigan State Pharmaceutical Asa’n. | President—Stanley E. Parkill, Owosso. } Vice-Presidents—I. H. L. Dodd, Buchanan; F. W. R. Perry, Detroit; W. H. Hicks, Morley. | Treasurer—Wm.H Dupont, Detroit. | Secretary—C. W. Parsons, Detroit. Executive Committee—H. G. Coleman, Kalamazoo; Jacob Jesson, Muskegon: F. J. Wurzburg and John | E. Peck, Grand Rapids; Arthur Bassett, Detroit. Local Secretary—James Vernor. _ Next place of 1 ing—Some_ resort on St. Clair River; time to bec gnated by Executive Committee. Grand Rapids Pharmaceutical Society. President, W. R. Jewett, Secretary, Frank H. Escott, Regular Meetings—First Wednesday evening of March June, September and December, Grand Rapids Drug Clerks’ Association. President, F. D. Kipp; Secretary, W. C. Smith. Muskegon Drag Clerks’ Association. President N. Miller; Secretary, A. T. Wheeler. PILULZ CATHARTICZ COMPOSITE. When I started in many years ago, I had quite a time to find a reliable cathartic pill that could be dis- business, a good pensed on physicians’ prescriptions or be sold over the counter. to that time My experience up that gists made their eathartie pills, others bought them ready made and coated, still the recommending some one of the many patent pills on the market. My first trial was to make compound had been a few drug- others had habit of cathartic pills according to the Pharma- copceia, wiih all the ingredients pur- chased from the wholesaledealer. As to activity. this pill did not give the satis- faction which could have been expected: it was not coated. Other formu- indifferent besides, las were tried with Oue of containing one-fourth drop of croton oil success. these formulas furnished pills in each pill. They might appropriately “Never Failing Double-Aection Lightning Express Pills.” be called Some cus- tomers were very well pleased with these pills, but they would not answer for general use. lconld not convince my- self that is was proper to recommend patent pills. I then bought compound cathartic pills, sugar and gelatin coat2d, in smaller and larger lotsin bottles and in bulk. I received the impression that, the larger the lot I bought, the less active they became. Customers would say: ‘‘l have taken a whole boxful of those cathartic pills of yours with very little action.”” One dosen’t like to hear that kind of talk frequently. The desideratum was, to havea safe and active pill, but how to get it was the problem. 1 went at most radical manner. in a Knowing that the pills made from the ingredients as pur- the solution chased in the market, or those ready made pills that one can purchase in small lots or in bulk, were not active enough when taken in ordinary doses, 1 concluded that, most likely, they must have been made from inferior ingredients. Acting on this conclusion, 1 decided to make two very important ingredients of compound cathartic pills myself: Com- pound extract of colocynth and extract of jalap, now the abstract. I didn’t con- clude to make mild chloride of mercury or gamboge, but tested them thoroughly and used none except the best quality. Compound extract of colocynth is made from extract of colocynth, cardamom, resin of scammony and soap. Extract of colocynth required the most work. The best virgin scammony was obtained and I powdered it myself, 1 found that dif- THE ferent lots of colocynth apples varied a good deal in percentage of extract, al- though the wholesale price was the same. The difference may amount to more than fifty per cent. Much might be said on extract of colocynth, but I fear it would make this paper too long. Another ingredient of compound ¢ca- | thartic pills which I concluded to make | was extract of, later abstract of, jalap. Abstract and extract of jalap can be | made in about the same length of time | 1 believe the abstract is the more active of the two preparations; at least, it is certainly more uniform in composition. No difficulty is encountered in making the abstract. After the jalap powder has been exhausted by alcohol, the re- maining alcohol is displaced with water. To facilitate the displacement the aque- ous layer is frequently stirred.In thisman- ner the alcohol can be displaced almost to the last drop. In making extract and abstract of jalap, one obtains a very good idea of the quality of powdered jalap as sold by the wholesaler. I have obtained very poor powders at times, but also, now and then, very good lots. It is such a risky way of buying, that I have adopted the plan of buying powdered drugs from a responsible grinding firm only. Ex- perimentally I buy powders in bulk from wholesale firms and test them to what quality is handled. For instance, I bought some jalap powder in bulk from a wholesale firm last winter which com- pared favorably with the best 1 had purchased from a grinding firm at the Much more might be said on the subject, but it would lengthen this paper unduly. see same time. This makes two important ingredients of compound ecathartie pills, viz: com- pound extract of colocynth and abstract of jalap. It is not difficult to obtain an unexceptional mild chloride of mureury or gamboge. These ingredients, thus pre- pared and selected, ought to make an ef- ficient and reliable compound cathartie pill. I have made them in this manner for many years and find them as uni- formly efficient and reliable now as when I first started to make them. At first I made compound cathartic pills plain, but to bring them up to the full requirements of the modern pill taking customer, it was found necessary tocoat them. Between sugar and gelatin coating, gelatin coating was chosen, be- cause it was found the most practical method and also because this method furnishes the most soluble pills. In coating the first lot of compound cathartic pills with gelatin, a serious difficulty was encountered which, for a time, seemed insuperable. The difficulty is called ‘‘beading.’’ There are a number of substances and compounds which will bead when made into pills and coated with gelatin. The modus operandi is like this: When pills are dipped in gel- atin, the warm fluid gelatin during its brief fluidity acts as a solvent on the outer surface of pills. In drying, the gelatin coating naturally contracts and forces a minute portion of the softened pill in the form of a bead through the coating of gelatin where it is weakest, or if the pills have been de- tached from the needles, the mass is forced through the hole made by the needle. Ifthe pills have been placed in abottle on the shelf they will after a while be found hanging together in a lump. You must remember these pills were made according to the old Pharma- MICHIGAN TRADESMAN. | eopeda, with extract of jalap, and it is | this extract which causes the beading. | The difficulty was remedied by adding five | grains of calcined magnesia to each mass , Of 250 pills. With abstract of jalap and ordinary careful manipulation no bead- ing need occur. a. H. Cuas. Kiie. - _ >< The Art of Business Management. Ralph W. Bullard in Business. Men of exceptional executive ability succeed in business management, with- out any special system, and without much of the organization which characterizes modern business. But men of excep- tional ability are rare, and to find one out of employment when a vacancy is to be filled is rarer still. There are far more positions of responsibility than men of exceptional executive skill and experi- ence looking for employment. Capital- ists and investors who are looking for men to manage their various enterprises are obliged very often to put up with ex- ecutives of only moderate ability, and of comparatively small experience, simply because they can find no better. Busi- ness development is proceeding more rapidly than the supply of managing men, and capital is being constantly risked in enterprises under inadequate and in- competent management, because for the time, at least, nothing better, poor though they be, offers by way of investment. Capital is sometimes aggressive, notwith- standing therumors that it.is timid and only ventures where everything is proven to be safe and sound, and capital would do far more than it is doing at present in various directions if only a little better management could be secured than at present offers. If managing men of a high order of ability are so searce, and if financial and vommercial and manufacturing and trans- portation growth demand so many more men of this class than the natural supply affords, the question arises, what can be done to increase the resources of business men in this regard? What is it possible to do to help and to sustain those who by reason of this shortage have had bur- dens thrust upon them which they are unqualified to sustain? How can busi- ness be promoted and developed, even, while executive men are less in number than is supposed to be necessary? And last but not least, for in this form the question comprehends and includes all that have preceded, how can executive men of tried judgment and experience be enabled to do more than they are at pres- ent doing—that is, manage and oversee still more men, more departments, and more separate enterprises than at present —without increasing their physical and mental burdens? The essence of management is to make the other man—the helper, the force of workmen or clerical employes, as the case may be, do the work that is to be done, and do it in the proper manner. He is no manager whodoes all the work himself; and yet some credit is due the man who can wind himself up and keep going, for the world is full of men who are only able to do what is laid out for them by some one else. Nor is he a good manager who only allows those things to be done by others which he is unable to compass himself, who only permits the overfiow or surplus to get to some one else, for if only the overplus is to be done by others, then the latter can have no supervision or direction, for the whole time and powers of the manager (?) are absorbed in his own efforts. The measure of good management is the num- ber of men that can be kept advan- tageously at work, or the amoumt of work or results that can be got from a given force of men, whatever may be the capacity in which they are work- ing. What is demanded of the manager done in advance of the moment that the labor is to be applied, so as to lay out the work for the individuals who are to exe- cute it; in other words, have it ready for them when they are ready for it. There is also required an intuitive knowledge or perception of the ability of the men in his charge for performing the different tasks, so that the work may be so appor- tioned that each will get that part for which he has the most talent: and finally, there is needed the ability to know at all stages of progress what there is remain- ing to do, and the time and labor invol- ved inits completion, so that the foree may be adjusted to meet requirements and secure the greatest economies. On the other hand we find men willing and faithful, but able only to do that which is put before them from day to day. They are the men who need the directing hand of the manager. Looking further, and getting beyond the privates, we find many who are qualified to be lieutenants or assistants, but not captains or leaders. Of them it is to be said that in a little higher capacity they can do whatever is brought to. their attention item by item. Pursuing our investigations still further, we find hundreds of men of more than average executive ability quite able to serve as assistant managers, but who would soon have the machine running slower and slower and still slower, from the inability to perceive what is next to be done, if accident forced them into the first place. All these men need help—need the help of amanager. Is there any other means by which these men can be helped where they are deficient? Is there anything which can make the loss of his immedi- ate official superior to be less felt by the assistant manager? Is there any method available for making the lack of orders from the captain less a loss to the lieu- tenant or rendering the absence of the directiug hand and managing brain less to be perceived by the thousands who are able and willing to work when work is laid out for them? I think there is. I think that modern business is answering this question on every side, and the oft- repeated answer is ‘‘System.’’ I believe that system properly arranged and ad- justed can do a very large part of what is at present called management; that it can do a very considerable proportion of that now allotted to the geniuses among business managers, that it can make men of mediocre ability and attainments fair directing heads of departments, and that it can indefinitely multiply the force and influance of the executive men at present in respousible positions. Many manag- ing men are already employing system in the way I have in mind, possibly some of them are taking to themselves a part of the credit due to system; but in general, system is not understood inthe sense of being a part of business management. It would be only a waste of time to talk about the advantages and uses of system in the abstract. Everybody praises system, and every man, every of- fice and every establishment has a sys- tem. System is everywhere recognized as the proper thing to have, and so fashionable has system become that some concerns actually break down by re2son of the burden of system they have at- tempted to carry. I shall try, therefore, to consider system only in those phrases and applications which assist manage- ment, or in part take the place of man- agement, or bring to the eye of the man- aging man thuse facts which are neces- sary to enable him to plan and direct the operations in his charge. The first thing that a new managing man, in any line of business, requires, is to know what is wanted to be done, how much progress has been made to date on whatever is in hand, and who are engag- ed upon it, with particulars of what each one is doing. The things that he re- quires to know day by day after he has been initiated in the mysteries of his po- sition are composed under the same heads, and the report that he finally makes for the assistance of his successor includes the same items. System steps up and says: ‘I will answer all these questions without a word being spoken, not only now, but for the future and all times. Further, 1 will alwaysremain at | the manager’s elbow and prompt him is the ability to see what is needed to be | from time to time on what is to be done next. 1 will anticipate wants and give him ample time te meet them. I will preserve a record of what has been done, so that comparisons of future work can be made with items of a similar nature already finished. I will never be tired, nor out of patience, nor miss a day, nor strike for higher wages. I will admit of pruning and grafting and rearranging until I exactly fit the place and then I will go on serving faithfully and unob- trusiyely to the end.’”’ THE MICHIGAN TRADESMAN. Wholesale Price Current. Advanced—Castor oil, linseed oil, turpentine, salacine Declined--Ipecac root. ACIDUM. Aes... Ck. 8@ 10 Benzoicum German.. 6§@ 75 oe 20 Cerponeum . ......... 2@ 33 Cerone ....4......,. 50@ 52 ey Grocmiee ........... a & Cae 10@ 12 Oe eicums ............. 10@ 12 Phosphorium dil...... 20 Salicylicum .. ioc ooo oe Sulphuricum.. i 1%¥@ 5 ‘aeteeee.........--. in: 40@1 60 Tartaricum........... 33@ 35 AMMONIA. Aqua, 6 oe.......... 34@ 5 - Goe.......... 54@ 7 MO ooo cn noes 12@ 14 Cricriaum ...........- 122@ 14 ANILINE. Bisex. ..... Brown..... ' Bee ......- ie a. Tew oo. - aes 2 503 00 BACCAE, Cubeae (po 60)...... 50@ 60 ee 8@ 10 Kanthoxyium ......... 25@ 3 BALSAMUM, Copaiba.............. aaa oe Pern... eee @1 30 Terabin, ‘Canada Sines 35@ 40 Moreen ............... 3@ 50 CORTEX. Abies, Canadian...........- 18 eee 11 Cinchona Flava .......--.-- 18 Euonymus atropurp.......-. 30 Myrica Cerifera, po........-. 20 Prunus V — i <<. Quillaia, grd.. 10 ee ee 12 Ulmus Po (Ground 15)...... 15 EXTRACTUM. Glycyrrhiza Glabra... 4@ 2% pe... 33@ 35 Haematox, 15Ib, box.. N@ 2 1s ... oe - 8. Se eeise 14@ 15 : FERRUM. Carbonate Precip..... @ 15 Citrate and Quinia.... @3 Citrate Soluble........ @ w Ferrocyanidum Sol.... @ Ww Sotut Ciiortde....-... @ 15 Sulphate, com’l....... oo o —... .... @ 7 FLORA. Arnics 18G 20 Anthems .......-..-.- *@ 35 Matricaria 40M 45 FOuIA. Barosm 30@1 00 Cassia “Acutifol, “‘Tin- niv ell y Lee sa B@ ww bs 35@ Bw Salvia ne — —— 12@® 15 oe... .........-. s@ 10 eUMMI. Acacia, ist picked.... “ 20d “ ae 5u “se “s . sifted sorts.. Ze ES EEHSEEOOHO & po . , Barb, (po. 60). * Cape, (po. 2).. Socutri, (po. 60) Catechu, ” OAs] 14 “a 16) 1 Ammoniae 55@ «(bu Assafostida, (po. 85). aq 35 Benzoinum...........- WG 20 Camphors sia 4 37 Euphorbium po. 35@ lu Gulvanum. .......-- @3 Bw) Gamboge, po ._ -—— = Guaiacum, (po 30) @ Eine, (po 50) .....-- @ Mustic ee @ se Myrrh, (po 45) epee _@ 4v Opti. (po 2 60). ...1 G@1 8 Shellac . <2 = be bleached. i. @ 35 Tragacanth utc, oon < HERBA—ID ounce packages. Ameinthium ............ 2 Bupetoriam .......-...-..... 2 hl... 25 Majorum . .. .----.------ 28 Mentha Piperita 23 ae ee 25 Rue 3u Tanacetum, V.. 22 Thymus, V ‘ 2 MAGNESIA. Caicii.ed, Pat .. 2 Carbonate, Pat ....... W@ 2 Carbonate, K.& M.... W@ wo Carbonate, Jenning5.. 35@ 36 OLEUM. Abeta... ..-...- 3 50@4 00 Amygdalae,Dule .. .. 45@ 75 Amydalae, Amarae....8 00@8 25 Antal ... cS uae oo Auranti Cortex meeeae 2 7T5@3 vw ee 3 23@ 50 Celta .....-....... H@ 6 Caryophylli.. toage ......... Cuaneentil Cinnamonii Citronella . Conium Mac. Copaiba WeOCUAe..........-. @ 400 Exochtiitos.......... 2 5OQ2 75 rigor ..............8 mae Gaultheria .... ..2 00@2 10 Geranium, ounce. @ & Gossipii, Sem. gal.. 50@ 75 Heaeaa 2 25@2 5? aoe 50@Q2 00 Eevenaurs ............ 90@2 00 Limonis ...... ae . 2 50@3 10 Mentha Piper........ .-2 75@3 50 mentha Vernd......... 2 20@2 30 morrnuae, eal......... 1 00@1 10 Myrcia, OUnCe......... @ # irre ..........--.-..-. T@2 75 —— ee (gal. o 10@ 12 ne 1 18@1 24 alka’ oe 75@1 00 Rosae, ounce......... — 50 EE 45 Poe oot 00 Pee co. cw 3 50@7 00 Sassafras. .... 55 —— ess, ounce. @ 6 ot 90 oo 0@ Oe ow, @ 60 Theobrommes........... 15@ 20 POTASSIUM. eae 15@ 18 Bicnromale ........... 13@ 14 ice ci 33@ 35 —-............... 12@ 15 Chiorate (po. 22)...... MQ Ww Cyenrde............... 50@ 55 bOGeGe. 6.15... . 2 90@3 00 Potassa, Bitart, pure.. 27@ 30 Potassa, Bitart, com... @ 15 Petass Nitras, opt..... 8@ 10 Potess Nitras.......... 7 9 Prossiate ...... -. 2 @ Bemeese oO...... .... 15@ 18 RADIX. Acemtem ........... 2 25 Althae. Lede ee oe Anechiiss ...... say ee 12@ 15 mee, OO... 21... @ 2 eee 20@ 40 Gentiana (po. 12)..... 8@ 10 Glychrrhiza, (pv. 15).. 16@ 18 Hydrastis ee Line nO, Do)... @ 30 Hellebore, Ala, po.. 15@ 2 Riels, pe.............. 15Q@ 2 ae o............ 50@2 60 Iris plox (po. 35@38) 35Q@ 40 Jalapa, pr.. 50@ 55 Maranta, KS. : @ 3 aanene, Po... 15@ 18 bei. —- a @ wt cut. @i 7 - = cent Ma i 6 Crenecsum ........... @ 35 Creta, bsg a @ 2 Lee ee 5@ 5 . precip ee ce 9@ 11 : ........... e& s&s (oc ..... 33@ 35 Cudbear.... @ «A Cupri Sulph .. 5@ ¢ Peeeete ws. s 10@ 12 Ether Sulph.. 68@ 70 Emery, @ = numbers... @ E ese o 4 zeta, (p0.) TS. .....- 7 " Flake wei 122@ 15 Galla ... : @ 2B Coase... 8. 7 @8 Gelatin, a oo. @ Fren 40@ Glassware Aint, 75 and 10. by box 70 Glue, Drown.......... 9@ 15 ’ ee 18@ 25 oe ttt aoa 15%@ 20 Grana Paradisi........ @ R eis... 25@ 55 Hydraag “—", — ] = ) . Ox boa @ 9 . Ammoniati. @1:0 © Unguentum. 4'@ 55 Hydrareyrum ......... @ 64 Te — Am.. ..1 25@1 50 oo 75@1 00 me Rowebl. ....... 3 8 @3 W Jodeform 00000000 @4 70 ee 65@ 70 Lycopodiam .......... W@ ae 75@ 80 Liguor Arsen et Hy- i 27 Liquor Potass Arsinitis 10@ 12 Magnesia, Sulph (bbl Occ e ss sane 2@ 38 Mannie, 8:9 ..0..-... 60@ 65 Morphia, S.P.&W .1 6@1 85 | Seidlitz Mixture...... @ 2 " nN. ¥. @ " Sinapis ae @ 18 Ce... 1 59@1 75 - @ 3 Moschus Canton...... @ 40/ Snuff, } accaboy, | De Myriatica, No.1....... 6@ 70} Voes @ 35 Nux Vomica, (po 20) .. @ 10 Snuff! Scotch, De. Voes @ 35 Oe, Seree.....:........ 22 | Soda Boras, (po.11). . 10@ 11 Pe py Saac, H. & P. D. Soda et Potass Tart... 27@ 30 oe a @e | SodaCarhb............ He@ 3 Pieis Liq, N.-C., % gal Soda, HiCarb......... @ 3s | —................ @2 0) | Soda, Ash...... . WY@ 4 | Picis Lig., quarts ..... @1 00 | Soda, Sulphas......... @ 2 | pints . : @ 8 Spts. EtherCo........ 50@ 5: | Pil Hydrarg, (po. '80) . @ ww = Myreta Dom....- @2 2 Piper Nigra, (po. 22). @ 1 S Miyreia lp... .-. @3 00 Piper Alba, (po £9) . @ 3 * Vini Rect. bbl. Pix Burgun.. a eS tf ...7 2 25@2 3 Frame Acet.......... 14@ 15 Less 5c¢ gal., cash ten days. Pulvis Ipecac et opii..1 10@1 20 | Strychnia Crystal.....1 40@1 45 | ire y. boxes H Sulphur, Subl......... 24%@ 3% & P. D. Co., dos..... @1 2 . Boi.......... 24a 8 Pyrethrum, pv........ on | PSPAREENGS ............ 8B 10} eyrthram, py eae 9B % | erebenth Venice. 28 3 | | Quinia, spew. 27@ 32 ‘THeobromae ......... “40 @ 45) | S. German....22 @ 30 ............ 9 00@16 00 | Rubia Tinctorum..... “12@ 14) Zinel Sulph.......... 7@ 8 | Saccharum Lactispv. 23@ 25 Slee 1 75@1 8) OrLs. Sanguis Draconis..... 40@ Bbl. Gal aoe we Im 14) Whele, winter........ 70 70 | ." =... 1 =18/] Led, evira........... 7 5 - @..... i... @ i lard No. t........... 2 48 Linseed, pureraw.... 46 49 Lindseed, boiled . 49 52 Neat’s Foot, winter mee |... 50 60 SpiritsTurpentine.... 37 40 PAINTS. bbl. Ib, Red Venetian.......... 1 2@3 Ochre, yellow Mars... 1% 2@4 Her... .. 1% 2@3 Putty, commercial....2% 2%@3 ‘strictly pure. 2% 24%@3 Vermilion Prime Amer- ican . 13@16 Vi ermilion, English.. 65Q7 Green, Peninsular..... 70@7 Lead, ti. , a Write. .......... 7 @i*% Whiting, white Span.. @i Whiting, Gilders’. @% White, Paris American Whiting, Paris Eng. cliff 1 40 Pioneer Prepared Paintl 20@124 Swiss Villa ew Paints . 00@1 20 VARNISHES, No. 1 Turp Coach....1 10@1 3 Mwere Tur............ 160@1 70 Coach Hody........... 2 75@3 00 No. 1 Tory Furn...... 1 00@1 10 Eutra Turk Damar....1 55@1 60 Japan — be | —........... _ T0@75 HAAELTINE & Fi Importers and Jobbers KINS DRUG Gb of DRU Gs CHEMICALS AND ATENT MEDICINES DEALERS IN Paints, Oils “2 Varnishes. Sole Agents for the Celebratea SWISS WILLA PREPARED PAINTS. l We are Sole Proprietors of Weatherly’s Michigan Catarrh ine of Staple Droggists Sundries, Remedy. We Have in Stock and Offer a Fuli Line of WHISKIES, BRANDIES, GINS, We sell Liquors for medicinal purposes only. WINES, RUMS. We give our personal attention to mail orders and guarante> satisfaction. All orders shipped and invoiced the same day we receive them. ) HAZELTINE & PERK Send a trial order- Dive C0, GRAND RAPIDS, MICH. THE MICHIGAN TRADESMAN. GROC. going to press and : feat Poa The prices gl in this list are for the trade only, in such quantities as are usually purchased by retail dealers. an aceurate index of the local market. below are given as suring iting average prices for average conditions of those who have poor credit. greatest possible use to dealers. AXLE GREASE. doz gross Aurora... 55 6 00 Castor Oil 75 910 50 5 50 8} 9 00 wo 8 00 55 6 00 B KING POWDER. Acme. “to. Cans,3 dos....... ... @& _ ~ eT 85 io. * 1 1 60 Bulk _ 10 irctic 4 b cans. 60 Y bid 1 20 Ib 2 iX tb | 9 6 Fosfon Rei star. 4 Bb cans 40 “ * < tb = a a : 1 50 Telfer’s, v4 lb. cans, doz 45 i ah, * ‘ gt __ f 150 BATH BRICK. 2 dozen in case. h . 90 80 Domestic vO BLUING, Gross Arctic, 40z ovals 4 OF — * ... 7 00 pints, round 10 & No. 2, sifting box 27 No. 3, 4 No. 5 gS Of 1 oz ball 4 RROOMS, 2 Huri _ ‘ No. 20 arpet No. 1 He Parlor Gem Common Whisk Nh w wre Fancy 1 15 Warehouse 32 BRUSHES. Stove, No. i 1s bd ‘ 10 1 & 15 if Rice Root Scrub, 2 row... g& ice Root Scrub, 3 row iz Palmetto, goose ie RBUCKWHEAT. 00 Ib. cases, 2 & 5 ). pkg CA NDLES. Hotel, 40 lb. boxes 10 Star. 40 r Qo Paraffine 11 Wicking 24 CARBNED GOODS —— jams. Little Neck, 1 Ib 1k ib 1 & Clan n howder ¢) 2 ix 70 2 of 2 06 de es aa 2 90 Mackerel. Standard, _ L 1 05 2 lb 1. Mustard, 2ib.. L .2 25 Measete tance, 21b... -. BB Soused, 2 ».. 2 2 almor. Columbia ms —... .1e ee... e ne 1 1b : «i a es 2Ib.. as 90 Sardines. American \s............4@ & - Ak 647 7 Importe 4s -- + aoe 4s 15@.16 Vue ird Ys ae I@s Boneless i 20 Trout Brook. 3 Ib Ea Fruits. Apples. 3 Ib. standard York State gsilans 3 00 Hamburgh 2% Apricots. Live oak. 2 00 Santa Cruz 2 00 Lusk’s 2 00 Overland . 1 99 Blackberries, » “* 95 Cherries. d . 1 | Pitted Hamburgh i White 1 Su »| Erie 120 | Damsons. Ege Plums and Green Gages Erie @1 2% alifornia ‘oo Gooseberries, ; Common i Peaches. ree .. Lee eu 1 30 Maxwell : . 2 00 Shepard’ - 1 8 = 0 oT 1 8 Oxfor a Pears. Domestic. al 1 20 Riverside. a 210 Pineapples. Common. : 1 30 Johnson's sliced 2 30 ' grated 2% Quinces. Common i 1 10 Raspberries. Red .. 1 30 Black Hamburg.. 1 & Erie. black 12 Strawberries. I awrenc S... is am zs E 1 30 Terrap ‘in oe 1m Whortleberries Common : 1 10 ro Ww. 1 i Blueberries . 1n Meats. Corned beef, Libby’s 1 90 Roast beef, Armour'’s [a Potted ham, % lt ' ia " .ae. . = tongue, \ Ib 1 35 st a Ib... 85 chicken, % Ib... 95 Vegetables. Beans. Hamburgh stringless 13 . French style 2 ' Limas 1 40 Lima, green 13 weg soaked... i Le wis Boston Baked. 1 35 ay State Baked 1 35 Baked 1 35 i 100 orn Eden 1% 130 as Peas Hamburgh marrofat : 1% : early June.... i Cha smpion Eng.. 150 Hamburgh petit pois ......1 75 ' fancy sifted. 1 Soaked . " Harris standard. Van Camp’s Marrofat . EKariy June......1 Archer’s Early ‘Blossom 1 French ....... . i M ous iad Rg, eee 15420 sieascavezteane Erie | Hubbard Succotash, (oe... ~-. Ee _.. @& [eer PO. . 1 60 SN othe chee dae Lo | Tomatoes. ek... a 110 I os oe oe ccc cc manne 1 10 OO 1s eee eee 2 60 Subscribers are earnestly requested to point CHOCOLATE. Baker's. German Sweet. 2 Preminum.... ... roe 35 rs... .... a. 38 Breakfast Cocoa 40 CHEESE. Amboy : —_ 2 ae eS @12 pavenece ........ . @12 Gold Medal .... @il Skim A ao 6 @9 SL ll Edam 100 [eee i... ..... 23 Limburger a. @10 Pineapple...... oe @235 Roquefort . G35 Sap Sago @22 Schweitzer, Imported @24 ’ domestic .... G4 CATSUP. Blue Label Brand Half pint, 25 bottles = Pint ’ 4 & Quart 1 doz bottics 3 CLOTHES PINS. 5 gross boxes ... 40 COCOA SHELLS. Soib bage.... 3 Less quantity Q@3% Pound packages 6\%@7 COFFEE. Green. Rio. Fair.. a 16 oe... . ney oe ....... oe nauime ae Peaberry 20 Santos. reir... eee 16 —o.... . : ny | —.... 18 Peaberry 20 Mexieon nk Guatamala., —..... 0 Good.. : ee Fancy te i 2 Maracaibo. Prime a ..- Milled on _. Java. Interior a . -25 Private Growth. il 27 Mandehling ...... 28 Mocha, Imitation a 23 Arabian.. ' 26 Roasted. To ascertain cost of roasted coffee, add \c. per lb. for roast- ing and 15 per cent. for shrink- age. Package. McLaughlin’s XXXX.. 22.30 Bunola .. a. 2 Lion. 60 or 100 1b. case... 22.30 Extract. Valley City % gross 7 Peltw 1. Hummel’ 8, foil, gross. . 1 50 tin ij 2 50 CHICORY. eee . 5 a | / 7 CLOTHES LINES Cotton, 40 ft per doz. 1 & ' 50 ft.. _ 140 “ 60 ft ‘“ 1 60 . Ott... _ 1s “ —....... e 190 Jute eo ft ” 6 e 72 ft 100 CONDENSED MILK, 4 doz. in case. Eagle i oem... 4... 6 25 Genuine Swiss ee 8 00 American Swiss.. ........ 700 COUPON ‘Tradesman.’ per hundred.. 81, ---- 200 $2 og .eaggtemonenn 2 50 | 85, - * ee — $3 TT eae 5 00 cco L_ —_ pure hase. CU Piraeus ft. They are prepared just before It is impossible to give quotations suitable for all conditions of purchase, and those Cash buyers or those of strong credit usually buy closer than out any errors or omissions, as it is our aim to make this feature of the ‘‘Superior.”’ : 1. per hundred ecw 250 aoe : 3 ie - 3 50 Oo ” .. 400 B10, ‘ —o 5 00 —_, * 6 00 ““Universal.”’ % 1, per hundred #3 00 8 2, . . . 330 # 3, aera c ee 4 00 $5, Se 5 00 810, 8 6 OU 820, ao 7 06 Above prices on coupon books are subject to the following quantity discounts: “UU uf OVEr 2 per cent. Suh 10 [in a . COUPON PASS BOOKS, {Can be made to represent any denomination from $10 down. | 20 books es -o1 50 sic. wees. -— * ....... lhlUL —— oe eee ee 6 25 ke . 10 00 i” ..... pronceaet) 1 oe CREDIT CHECKS. 590, any one denom’n.....#3 00 1000, “ - 5 00 2ro0, “ & “ oo, Steel punch a = CRACKERS, Butter. Seymour XXX...... i. Seymour XXX, cartoon..... 6% Family 25... ...... 6 Family XXX, cartoon...... 6% Salted XXX 6 Salted re cartoon co 6% Kencsha . ‘ . es msacn oO ee 8 Butter biscuit... 6% Soda. Soda, XX... 6 Soda, City Len TH Doan, enes.............. 8% Crystal Wafer.. oe Long Island W ule |... 1 Oyster. S. Oyster XXX. i o City Oyster, “ea ~~ 8 Poe (eer............ 6 CREAM TARTAR. Strictly pure... . i = Telfer’s Absolute.......... oe... ..... en's DRIED FRUITS. Domestic. Apples Sundried. sliced in bbls 6 quartered ‘ 5% Evaporated. 501lb. boxes @s8 Apricots. California lin bags....... Evaporated in boxes. .. 16% Blackberries. To boxes. .... | 4% Nectarines. 70 m oeee.............,. ee Peac hes. Peeled, in boxes 19 Cal cvap. “ i 14 ' . in bags 13 Pears. California in bags .... Pitted Cherries ee. ...... ..... ion 50 Ib. boxes . oc 20 i cg 22 Prunelles, i. Oee........... ' 10% Raspberries. In barrels. 21% 50 lb. boxes. . 22 o- .. 23 Heniii. Currants. Patras, in barrels @ 4% a in %-bbls... @5 ' in less quantity @ 5% Peel Citron, Leghorn, 25 lb. boxes 20 Lemon . 25 “ ' 10 Orange 2 “* o 11 Raisins—Domestic. Loudon dayers 2 crown oe 3 +. oo ig fanty....... 20 | Loose Muscatels. boxes..... 1 60 Foreign. Ondura, 29 lb. boxes.. @s8 Sultana, 20 . @i1 Valencia, 30 %@ 8 Prunes, -e.... ..-..- ..... @ California, 100-120.. ' 90x100 25 Ib. bxs. . ‘80x90 - e Fexso r 60x70 re mabe ae ey 8 PE i eee tee eeu ee ENVELOPES, xXx rag, white ioe $i 7 No. 2, 6 ‘ . al ae 1 65 No. 2, 6.. 1 50 xX wood, , white. 1.6 ................ 1 3% No. 2 Ss 3... 123 Manilla, white. —.......... ..... i ... = Lobe ance ee 95 Coin. ma O24... ._ FARINACEOUS GOODS. Farina. re... 3% Hominy. aa 8 00 ——.... ..... sn Lima Beans. Drisl __...._......_... 4 Maccaront and Vermicelli. Domestic, 12 1b. box.. 55 Imported -.10%@i 1! Oatmeal. Barrels 200. oo @5 45 Half barrels 100 eee es ben oe @2 £5 Pearl Barley. Mope............... <2... @2% Peas WO, Ok i ee 1 70 oem Borie... 4... 2% Rolled Oats. Paes... tt... 5 45 Bait bhieS.......... @2 85 on. RRS | ne oie, 44 Oe 5 Wheat. Co Ee 5 FISH--Salt. Bloaters. a... -_—Cisstittt Cod. a... .. Whole, Grand Bank... @b™% Boneless, bricks ...... 7% Boneless, strips.. ..... Q@i% Halibut. ened ............... 12 — Gibbed. % bbl. . 3 25 Holland, “bbl = . . kegs Le. 65 Round Shore, i bbl —— 2 60 oes 1 35 sl <4 16 Mackerel. 18... 1 sees © Oe 741 or................ 5 25 aeo.1. we... te Family, 90 Ibs. enone ee 65 Sardines. Russian, oes. .....,....... 45 Trout. No. 1, % bbls., 100] bs. No. 1, kits, 10 lbs... Whitefish, No. 1, % bbls., es No. 1, kits, 1€ lbs... ~ oo RS Family, ¥% bbls., 100 1bs.... 3 00 kits 10 Ibe......... 40 FLAVORING EXTRACTS, Jennings’ DC, Lemon. Vanilla 202 folding pox... 123 3 0z -.1 00 1 50 40Z e 1 & 2 00 6 oz ” 2 © 3 00 S$ oz Bi ‘ 3 00 4 v0 GUNPOWDER. Austin’ entific, ies .... “ % cees...... Crack Shot, kegs - c ¢ kegs Club Sporting _ _ HERBS, i Hops.... Te INDIGO. Madras, 5 lb. boxes....... S. F., 2, 3.and 5 Ib. boxes.. 50 JELLY, i 1, POs oo... s,s... cS 30 Ty “or LICORICE. ee ——.................. —. ... 12 LYE. Condensed, 2 doz..... ‘ek oe = ean...........2 2 MATCHES, No. 9 sulphur...... 1 Anenor parior............... 170 ee a 1 10 Maport perier...............4 00 MINCE MEAT, 3 or 6 doz. in case perdoz.. 95 MEASURES. Tin, per dozen. 1 eolon ....... $1 75 Half —, 1 40 — 7 os... 45 Half pint oes ewe 40 Wooden, for vinegar, per doz. Loeiion............. —. 1 Half wallon ... i. oo are... kl Ue Piast..:. aa + oe MOLASSES, Blackstrap. Barer hoe... .......... 14 Cuba Baking. Cnareeary .......,....5..... 16 Porto Rico. —............... i 20 Fancy ....... —- oc ee 30 New ie, —...... |. 18 Ee 20 mare fo0d.......... 2E ny Sa 30 emer... oi 40 oa haif barrels. 3c extra PICKLES, Medium. Barrels, 1,200 count $6 50@7 00 Half bbls, 600 count... 3 75@4 00 Small. Barrels, 2.400 count 7 50 Half bbls, 1,200 count 4 25 PIPES. 2 ne ee 1% D, nee . 7 Cob, No-3 oo. POTASH, 48 cans in case. Deore: ........ 4 00 Penna Salt Co.’s 3 25 RICE. Domestic. — bese eeseetne cess : : feo “@4% el 3h Imported. Japan, Nei.... .... . - as ... 54 Java.. poles onesie. sou 5 Ce EN 5 SPICES, Whole Sifted, Allspice..... 2 8 Cassia, C ‘hina in mats. i ’ Batavia in bund... 15 ' Saigon in rolls...... 35 Cloves, Amboyna...... ... .22 Zanzibar. . — Mace Batavia. oe Nuts Megs, fancy a No. a... ke. ' 2. Pep per, Singapore, black... 9 white... .20 —-— 15 j Pure Ground in Bulk, | Aepies ..... | -i2 Assia, Batavia _. he " and ‘Saigon. 22 Saigon .. a Cloves, Amboyna. | oe Zansiber...... 18 Ginger, African... ine de _ Come... ........ 17 . Jamaica 18 0! Mace Batavia...............% Mustard, eae, sat Trieste. .16 18 mA a ” wa a Nutmegs, No. 2 ....... ..00 Pepper, Singapore, black....16 white..... 1.24 ie —e 1.48 ae 14 “Absolute” in Sea 148 As Aiinee " 1 55 oe 84 155 Cleves... ...... 84 1 55 Ginger, dam......... 84 155 . Pee sn aes ce. 4 1S oa... ...... = 1 55 el 1 55 Paee...... ele ou oe 4 a 1% Granulated, boxes.. 1% SEEDS. meee ......... eae @12% Canary, Smyrna. ..... 6 Corewey .......... 8 Cardamon, Malabar... 9% Hemp, Russian. 4% Poe Bed ......... 4% Mustard, white ...... 6 a 9 | 6 Cnitle Bone, ...... 30 STARCH, Corn i? Ones... 6 —e 7 5x Gloss. Lib packages ............... Ske 3-Ib c ees feger eae as Bie 6-lb ee. 40 and 50 Ib. payers «-1-. Barrels ... hee ee oe SNUFF Scotch, in bladders. ........37 Maccaboy, i jars. ..... +s French Rappee, in Jars.....43 SODA, ees ee eae e es She oo eee... 4% SALT. 106 Sib gacks.......... 82 25 aa 2 00 28 10-lb. sacks 1 85 20 1 a 22 243-1b cases. 1 50 56 lb. dairy in linen bags 32 2ip.. 18 Warsaw. 56 lb. dairy in drill bags... 3? 28 lb. “e te se a 18 Ashton, 56 lb. dairy in Hnensacks.. 75 Higgins. 56 ib. dairy in linen sacks % Solar Rock. 2 ao... 27 Common Fine. Oeraew .... 80 OE 85 SALERATUS Packed 60 Ibs, in box. Coane. %3 30 Pees. 3 15 Co eo meee ©... 1.55... 3 00 SOAP. Laundry, Allen B. gg 8 en Old Country, S0 1-Ib........ 3 20 Good Cheer, 601 a ee 3 90 White Borax, If &-ID...... 3 60 Proctor & Gamble. Contre 2 80 ivory om... 6 7 ie Pe 4 00 Dee ss 3 65 Mottled German Leese ecu. 3 15 ee ee 3 00 Jas. S. Kirk & Co.’s Brands. American Family, wrp d..$3 = plain... 3 2 Se size.. 4 5 “cc “6 N. K. Fairbanks & Co.’s Brands. 4 00 10 25 Santa Claus Brown, 6 hare............. = ' ~~ oe... a Lautz Bros. & Co.’s Brands, aoe. Cotton Oil.... aisy Marseilles. Master Scouring Sapolio, kitchen, 3 doz... 2 50 and, 3 doz a 2 50 SUGAR. Cat Loaf..... @ 6% Cupes ..-......... @ 5% Powdered XXXX.. @ 5% . Standard... @5.44 Granulated, medium. 5.06@ 514 ie, 0...) 5 06@ 5% Ser a..... 4S et @ 4% White ExtracC........ @ 4% _ ee @ 4% ee @ 4 Golaea 700.7 @ 3% Veloe ......... @ 3 cn aan bbls, Ke ‘advance SYRUPS. Corn. Barrels..... ee ine 2 Pee OO oe 25 Pure Cane. DO ile cla is ei, ct COO i eee ae THE SWEET GOODS. Ginger Snape.......... 8 Suger Creams......... 8 Frosted Creams....... 9 Graham Crackers..... 8% | Oatmeal Crackers.... 8% | VINEGAR. er ...7 @a el ee @?2 $1 for barrel. WET MUSTARD, Bulk, per gal ....... i. 30 | Beer mug, 2 doz in case... 1 %5 YEAST. Magic, per box.... ..1 © Warners “ ul _. oo Yeast Foam, per box.. 1 00 TEAS. saPaNn—Regular. ae Q@i7 Good : @20 Choiee............- 24 @26 Choicest.......... -.-.d2 @34 co... --.10 Gis SUN CURED. ae G17 oer. @2r Ceesee....... ee 26 Cocos... 82 @34 Dust... 10 @iz BASKET FIRED, Pee 5... 18 @x CEoree, 25 Choicest. . @35 Extra choice, wire leaf @40 GUNPOWDER. Common to fair....... 25 @35 Extra fine to finest....50 @65 Choicest fancy........75 @s5 OOLONG,. @26 Common to fair... ...28 @30 IMPERIAL. Common to fair.......23 @26 Superior tofine........ 30 @35 YOUNG HYSON. Common to fair....... 18 @2s Superior to fine....... 30 @40 ENGLISH BREAKFAST. a Ee 18 @22 Chetce,......,....._.. 24 Qe Best --40 @50 TOBACCOS. Fine Cut. Pails unless otherwise noted Eiawelha ............ 62 Sweet Cauba......... 36 McGinty . eee. i. 27 44 bbis....- mo 25 Dandy gm... 29 Torpedo... . 2 e in drums.. 23 Wom Yum ........... 28 oe : 23 - Ce... ._. 22 Plug. Sorg’s Brands. Spearncad ............ 39 Cn 26 Nobby Twist. 40 On Me, 29 Seotten’s Brands, a e......... —— 24 ae 38 Valley City ........... 34 Finzer’s Brands, Old Bonenty.......... 40 oolly Far.......*...... 32 Private Brands. La@wW............ jae 26 Smoking. ade eee 14 Colonei’ 8 Choice. es Warpeacs.....-...-.. 15 TU eee cee ene 15 OO eee 18 miei: eed.... 2 Honey ew................- 24 ona Bee......... os 28 Preerioss...... dao alll oa eee ee 24 oe oe .............. 24 Uncie Sam....... Tom and Jerry.. Brier Pipe. . Kiee Yur.... ..+........ 2 Bees ee... oo eee 32 os... 32 Handmade...) 40 Frog .. es 33 FISH and OYSTERS. F. J. Dettenthaler quotes as follows. FRESH FISH Watieteb |.......... 8 @2 ae ...--..- -.... 6 ao Halibut. . i @15 Ciscoes or Herring... -- 0 @G ee e.......... @12 Fresh lobster, per Ib.. 20 Soft crabs, per doz...... 1 00 Shrimp, per ness Coes 1 3 Cod. ae @i2 No. 1 Pickerel. cee @ 8 me @7 ‘ Smoked White.... 7 OYsTERS—Cans, Fairhaven Counts. @35 F. J. D. Selects... @30 Selects . @25 Anchor.. Chee ees @22 Mianderds ........... @i9 SHELL GOODS. ee, per me i, 1 25@1 50 Clams, cpiee GOR OO HIDES PELTS Perkins & Hess pay as fol | lows: and FUR HIDES. | Green .... ..............24@3% | Part Cured.. @4 — «—ti—C @ 1% (inv. ........... 5 @5 | Kips, green 24 3% ' Gree..... a @ 4% Calfskins, green 4 @5 | cured @ 64 —< skins. 10 @at No. 2 hides % of. PELTS | Soeeriines............. 10 @25 as |... ls a a wooL Washed --20 @23 Unwashed .10 @20 MISCELLANEOUS. Tallow ...... 12... oe 4 Grease butter .. -.. @2 Swisches.............. 1g 2 CHnseie ti (titi 2 002 75 FURS, Outside prices for No. 1 only. Beageer. ......... 50@1 00 pom... ....... -- 15 CO@25 00 Beaver ....... ietey. ce 0 Gna O cnt, Wiad........,... 400% 5) Cat, house .. 1W@ 25 a. ......... 4 0O@6 00 Pox, red ........... 1 OO@1 50 MOe, GrOeR....._.... 3 CO@DS 00 Fox oeey.. 50 a1 00 Lyox.... ee 2 00@3 00 Martin, dark. .. 1 0U@3 00 =" & yellow. 50@1 0) Mink, dark.. 40@1 10 Miserat........... 08@ 15 Oppossum . 15@ 3v Otter, dark .. oO 00@ 3 00 Raccoon .....- : 25@ 75 skunk i 0u@1 20 wo ...... eee eee | Or Beaver castors, ‘Tb 2 00@5 00 DE&RSKINS—per pound. Thin and sreen......... 10 Long pray, dry.....- 20 Gray, dry 25 Red and Blue, “dry aa oo GRAINS and FEEDSTUFFs WHEAT. No. 1 White (58 Ib. test) 64 No. 1 Red (60 lb. test) 64 MEAL. Mote... ......... 1 40 Granulated... 1 6U FLOUR. Straight, in Gaecke ........ 40) , oore....... 4 20 Patent 46 sacks ..... 5 00 - ‘. (DARTOWR ....... 5 20 Graham ‘ sacks.. 1 90 2 20 Rye Buckwheat, Rising Sun....4 iv Walsh- DeRoo @ Cos Fure.............. 5 00 MILLSTUFFS. Less Car lots quantity Bren... $14 00 $15 = Screenings .... 15 00 15 5 Middlings..... 16 00 16 30 Mixed Feed... 18 00 18 Ov Coarse meal .. 18 00 18 00 CORN. Car lots.. : a Less than car lots.......... a7 OATS. Cor ae ............. 338 Less than car lots. : 49 New — ie less. HAY _ 1 Timothy, c ar lots....10 50 No.1 igi ton lots ..12 OILS. The Standard Ofl Co. quotes as follows, in barrels, f. 0. b. Grand Rapids: Eocene . : 84 Water W hite, old test. @8 W. W. Headlight, 156° 7 Water White ..... ' @ 6% Raes.........- @7 Stove — cause @ 6% Cylinder ee 36 Engine ..... 13 @21 Black. 25 to 30 deg @ ™” FRESH MEATS. Swift & Company quote as fol- lows: n Beef, Garcess...... 4@5 * Din nd quarters. . 5 @ikw rore 13 @ 3% Y loins, No. 3...8 @ 3% me 7 @% roands......... 44e@ 5 Bologna ee @ aw Pook Pe... @i0% < ebouldern ... @ 7% Sausage, blood or head @5 @ 5 = Frankfort @ik* ae 7 @8 Neal. ..... ee eee POULTRY. Local dealers pay as follows: DRESSED. Pow!........:.,.-..... 8 @9 eee @12 ae @12 LIVE, oo a 7 @8 OW ss ga. fia, 7 @ eye... UE Ge Spree Haek.... ...... 10 @i MICHIGAN PRODUCE MARKET. Apples—The local crop proves to be very much | larger than buyers had reason to expect, sibel it | year ago. | more plentifully, ; and a few Greenings. the yield is only about one-quarter as large as a Baldwins appear to have camae the although there are some Spys Dealers are now paying $2 per bbl. forthe fruit alone and selling the packed fruit at $2.50@8z.60 per bbl. Beans—C hoice country picked command $1.60 | @$1.75 per bu Butter — Strong and firm. Dealers pa for choice dairy and hold at 20@22 Cabbages—The e rop turns out to be large after all, despite the predictions of a short ¢ rop earlier in the season. Dealers quote 33@* per 100, ac > 1807 20¢e | cording to size and quality. -65 | Cauliflower—8i@#1 25 per doz. heads. | Celery—Choice home grown commands 20@25¢ | per dozen bunches. Cranberries—The market is weaker lower Cape Cods are he Id at pe Jerseys at $2.50 per bu. rat — Deale rs pay 20c for strictly fresh stoc kK, holding at 2 2e. The ~ 1 storage men are | happy over the prospect of 25¢c a doz. for | their holdings. | Grapes—A little higher. Coneords now com } mand 20¢ per basket and Niagaras and Dela wares bring 25e Honey—De alers pay 14@15e and hold at 15@16e. The crop is generally thought to be short. Onions — Red and Yellow Danvers are in good demand. Dealers pay 60@70e ahd hold at +5@85e per bu. Potatoes—Handlers ure paying 55¢ per bu. here and 50 atthe principal buying poi nts north of the city The market is firm, but the accumula tion of stocks in buyers’ hands in conseauence of the scarcity of cars is likely to affect the price and cause a downward tendency, unless the difficulty is shortly remedied. Quinces—gz per bu. Sw eet Potatoes—All varieties are searce. Jer seys readily command $3 per bbl ‘Turnips—Sve per bu PROVISIONS. The Grand Rapids Packing and Provision Co. quotes as follows: PORK IN BARRELS. Mess, new. 13 50 meereCee 15 00 Extra clear pig, ‘short cut 16 CO Extra clear, heavy. Clear, fat back. ' ‘6 GO Boston clear, short cut. 16 00 Clear back, short eut. . 16 00 Standard clear, short cut, best. a 15 00 sAUSAGE—Fresh and smoked. Pork Sausage... _ 8% OE 9 Tongue Sausage........ 9 Frankfort Sausage ........... . 1% Blood Saneaee,...... ..... ae 5 Ponene, Orereet............... a Bologna, thick.... .. ol 5 eee Cheene 8. a LARD Kettle Com Rendered. Granger. Family. pound. (ierees ...... 9% 9 6% 6 50 1b. Tins... .95% 9% 6% 63 20 lb. Pails.. 9% 944 6% 654 10 Ib. 16% 95¢ 7 6% 5 lb. . 103% 934 T% q 3 ib. ..10% 9 74 1% BEEF IN BARRELS. Extra Mess, warranted 200 ibs. / 6 50 Extra Mess, Chicago pene is _.. 600 Boneless, rump butts........ 8 me SMOKED MEATS—Canvyassed or Plain. Hams, average 20 lbs... 11% 16 lbs..... 11% [ ‘ 12 to 14 lbs. 11% . steak. ee ae oe eae * pest boneless... ia oo. Sheouiders. . i oe Breakfast Bae on, poneless ee i Dried beef, ham prices . 8 Long Clears, heavy.... Brinkets, medium, ............. 8% . light . 834 CANDIES, FRUITS and NUTS, The Putnam Candy Co. quotes as follows: STICK CANDY. Cases Bbls. Pails, Standard, per lb.. 6% 7% | Ry ......... 6% a . yee .......... 6% 7% | Boston Cream. ............ &&¢ Cm Uear.......-.. 2... 8% Broa . 8........ : 8% MIXED CANDY. Bbls Pails Siaugere..... ............ 6 7 OE 6 7 a .... 6% i’ Nobby.. a 8 English LE ET A q 8 —.... -........ 7 8 Broken Taffy. See yee ee —. 8 Peanut Squares............ 9 Preece (roemee.......... ...+....- 10 Vauey Creams......... — 13 Midget, 30 lb. baskets.. oe Modern, : PO 8 Fanoy—lIn bulk — Lozenges, a Oe de he eet domes c erase. eg it | Chocolate Drops.... | Chocolate Monumoptals....................- 13 | Gum Drops.... .... 2-2... eee eee ee eee eens 5% EE ——————————— 8 | poe ee ae Teer... ie oo FANCY—In 5 1b. boxes. Per Box EE Eee 55 CT 55 Ve 60 | | OO ek, eee et cc pu acneee H. M. Chocolate AN Gum Orene................... eas eae . .40@50 ee 1 00 A. B. Licorice Drope........ ede epee oie eens cee Fancy, # H. P., Suns @5% ** Roasied @i% Fancy, x. P., Flags @ 5% Roasted @ 7% | Choice, HM. PB. Extras @ 4% Roasted @ 6% California Walnuts 4 Lozenges, pas... C printed. ia Imperials. Mottoes. Cream Bar Molasses Bar..... : Hand Made Creams Plain Creams... Decorated Cre Ams. ne String Rock.. . Burnt Aimonds... : Wintergreen Berries. = CARAMELS, No. 1, wrapped, 2 Ib. 1} pees. 1... —_ No. +e 3 te 51 No. 2" 2 23 No. 3, 3 4:2 Stand up, 5 lb. boxes 90 BANANAS. Small . Medium 1 50@1 75 Large 4 2 GO@2 25 ORANGES. Floridas, 126 150 . oa @4 50 LEMONS. Messina, choice, 360 i. . @B6 50 . y; 360. eer etee peau @i 60 e 300, i Mz OO fancy 340 Ms aioris | 8 oO OTHER F iN FRUITS. Figs, fancy | ayers, 61 . ee @Q1.¥% “a @ extra 141 b 15 @i6 “© 20B... Q Dates, Fard, 10-Ib. box.... @ &% ee @ 6% 7 Persian, 50-lb. box @ 4% NUTS. Almonds, Ta sengens Lee ee @19 “ ivaca. ._........ @17 i Cuieaiia. wale an Wks Br asils, ce... ZI Wiperte ... |. . @i1% Ww alnuts, Grenoble. eu coy @l15 aalod........ a @ Chill Qik Table Nuts, fancy. D1: ch oice . Pecans, Texas, H. P., .... Cocoanuts, full sacks. PEANUTS Crockery & Giass ware FRUIT JARS, is... 6 aa. oe a. Co Ieee Geos... ........... ....... ...... 268 Cape... 5... ee eee cetacean ae ee Manoa... 40 LAMP BURNERS 45 ‘aes 50 eee. 1 .. : os ' a 75 LAMP CHIMNEYS,—Per box. | 6dos..in box. i No. OSun... i" a. 1 r 1 28 ey 2 7 romp top... ..... i ae wrenw = XXX Filnt. | No. 0 Sun, ec rimp top .-2 60 No.1 a -.2 8 No, 2 .3 80 Pearl top. No, I Sun, wrapped and oe) 3 70 v ee 4 70 ul : 4 88 La Bastle. No. 1 San, pial bulb, per doe. ........... 1 @ Nese i ..1 50 | No. 1 crimp, per doz 2. oo 'No.2 ' a ..1 60 | LAMP WICKS, Noa. CG, per aroes............ ee ea 23 | No. i, r ‘ ee No 2, ' ee i 38 No. 3, . ee ce a tS Mammoth, per doz..... — % STONEWARE—AERON, | Butter Crocks, 1 and 6 gal... ‘ 06% Jugs, % gal., per doz..... 35 a. 2 & _ Loe a | Miik Pans, % gal., per doz bee eeaes cocucuas Ge ‘ Ny glazed % 7 78 ee ee 9D CHASE % SANBO IRN'S SEAL BRAN : | 18 SOME USES OF BACTERIA. {[CONT:NUED FROM PAGE 13.] you cultivate the bacteria, the stronger becomes the cheese. Now, in the ripening of cheese, difficulty. Every cheese knows that. under conditions which seem to be exactly alike, he may get good cheese and he may get bad cheese. His cheese may become tainted, it may be-| come spotted with little red spots or some | other abnormal conditions may appear which he cannot account for. it would be the greatest boon possible to the cheese-maker if we could, in some way, enable him to correct bis abnormal ripen- ing processes, and be able always posi- tively to insure the proper sort of ripen- ing. is connected with the planting of the proper kind of bacteria in a cheese and | planting them under proper conditions. Different kinds of cheese are on our markets. have the pineapple cheese. we have the Neufehatel cheese, we have the Lim- burger cheese, and many other kinds. Of course, we all Know that these differ- ent cheese have very different flavors. Now, in the production of these different kinds of cheese, there are different methods used. For instance, in the manufacture of Edam cheese, the cheese- maker putsa little slimy milk into the milk that he is going to make into his cheese. That slimy milk contains a cer- tain species of bacteria, and that peculiar species connected with that slimy milk produces the peculiar flavor which get in the Edam cheese. Sometimes cheese is allowed to ripen soft for a few days before it is pressed, and when thus ripened, different kinds of bacteria grow init, and growin it most rapidly and produce different odors. Experiments have just been begun along this direction which show that itis possible artificially to ripen cheese abnormally. You can take certain species of bacteria and grow them in cheese, and you get a very atrociously tasting cheese, and you can take others and get a very good cheese. Now, in the use of yeasts, we have learned to plant yeast in our bread; we have learned to plant yeasts in our ma- terial that we want to ferment, if we are going to make alcobol, or if we are going to make beer. The brewer has leaened that he must use an artificially prepared yeast. He has learned thatif he simply allows the malt to ferment naturally through the agency of atmosphere yeasts, he does not know what he will get. It will ferment, undoubtedly, but it will be likely to ferment in an abnormal manner. He, therefore, plants a pure culture of the proper yeasts. But we have not yet learned to plant bacteria in the same way. The cheese-maker has not yet learned to cultivate bacteria as the brewer has learned to cultivate his yeasts. Some day, 1 think we may Say in the not far distant future, after our Experiment Stations have had time to work upon this mattera little longer, the cheese- maker is going to be told of some way In which he can cultivate bacteria as the brewer does his yeast, and then he will know what kinds of bacteria will pro- duce a badly-ripened cheese, and what kinds will produce an exceedingly good cheese. The time iscoming; it has not come yet, but when it doves come, we can see that there will be a tremendous de- velopment of the cheese industry in this country. We know there are four or five hund- red species of bacteria in the world. They all produce diff-rent sorts of de- composition, they all produce different odors and different flavors, and when our | scientific stations have taught our cheese- | makers to cultivate their bacteria and plant particular kinds of bacteria in the} make | have | of | miik of which they are going to cheese, perhaps we are guving to four or five hundred different kinds eheese. For aught we can see, it may be that the various species of bacteria will produce different flavored cheese, and perhaps fifty years from now, perhaps in less time, a man may go to the store and order a particular kind of was made by a peeuliar kind of bacteria, and anuther one made by another kind. We cannot tell what possible develop-/| the rest of it sinks down into the soil, food, and eventually that same material get hold of it. we | find the cheese manufacturer’s greatest | manufacturer | Now, this is plainly a matter which | We have the Edam cheese, we | we | | undergo changes; they begin to soften: | gases rise from THE MICHIGAN TRADESMAN. — | ment there may be of the cheese industry jin the future, and whereas now the chrese-maker must depend very largely | upon accident for the particular kind of, flavor be is going to get in his product, then he will be able to tell absolutely what he must use in order to be able to | produce the flavor that he wants. The result will be a great development of the cheese industry, if such time ever comes. There will be another advantage in this development when it comes. We all Know that once in a while cheese be- comes poison. Everyone has read in the | newspapers accounts of people who have | been puvisoned by eating cheese. Under | certain conditions, cheese is very dis- tinetly poisonous, and has produced very many cases of sickness and many cases of death. Now, our chemists have istudied this poisonous cheese. They have found that itis poisonous because | of the production of a peculiar chemical substance in it which they have called ‘“‘tyrotoxicon.” They have found, further, that the tyrotoxicon is a poison produced | by a certain species of bacteria. Oncein |a while that poisonous kind of bacteria | gets into milk. The cheese manufacturer |is entirely innocent; he cannot help it, | because he has no means of knowing anything about it. But occasionally they getin and his cheese is ripened then under the agency of these injurious bacteria. The result is that his cheese becomes poisonous, and while he is per- fectly innocent of any intentional wrong, the evil is done. Now, when our cheese-makers have learned toapply to the manufacture of cheese the processes which our brewers have learned in the manufacture of beer, these troubles can be prevented. Twenty years ago, a Frenchman, Pasteur, undertook to make an investigation of the diseases of beer, and he found that they could be pre- vented by the use of a few simple remedies which prevented the growth of the wrong kinds of yeasts, or the wrong kinds of bacteriain them. His methods were soon applied to the whole brewery industry in France, and also to the manu- facture of wine, and the result has been that those diseases which used to be so common and so troublesome to the vint- ners and the brewers have practically disappeared. So, then, when we in the future learn to apply similar methods in the manufacture of cheese, we may hope for the disappearance of all diseases of cheese, including the red specks in cheese, tainted cheese of all sorts, and aiso the disease which makes cheese poisonous, as just mentioned. You see, then, that to the dairy inter- ests bacteria are of distinct value. They give the aroma to your butter, and they give the whole flavor to your cheese, or at least, the chief flavor. Without them your butter wouid not command so good a price in the market; without them your cheese would not command any price. 1 may now pass to the third branch of my subject and speak of the use of bacteria as seavengers in the world. A tree in the forest falls to the ground and it lies unmolested. It is at first hard, solid, and impervious to all of the nor- mal agencies. No insects can touch it; they cannot bite the hard wood to any extent. It lies there month after month. Little by little it begins to soften. First the bark begins to get soft and finally falls off. By-and-by the wood gets quite soft, so that you can easily cut it, and perhaps run a pointed sticx into it. Then insects can get hold of it, and they begin to eat it; they bore tun- nels and begin to crawl through it. The tree grows softer and softer, and finally, as you all know from observation many times, the trunk of this tree becomes softened into a mass of brown powder | which sinks down into the soil and dis- appears. What has become of that tree? A bird dies and falls onto the ground, and unless some animal comes along to! eat the bird, you will notice that the tissues of the bird very soon begin to 'until the whole them; the flesh of the | bird undergoes the process which we call | putrefaction, and that putrefaction re-| cheese that | | tissues. } sults in the gradual decomposition of the | Little by little part of the ma- | | terial passes off intu the air as gas, and | over again. duced all of these changes? Did it ever occur to you to ask what the ccndition | of the surface of the earth would be at the present time if it were not for these processes which we call the processes of decay? Suppose there were no agencies which caused the gradual softening anc destruction of trees and the of animals. disappeared, and we should have had the surface of the earth covered with the accumulations of the growth of forests in past ages that would have tumbled upon each other until there would be such an accumulation of dead trees and dead leaves and dead vegetation of all kinds on the surface of the earth, that plants would not be able to grow. The dead bodies of all the animals that have lived in the past would have been piled up surface of the world would have been so covered by the dead bodies of animals and plants that life would have become impossible. These scavengers, these bacteria, are abso- lutely necessary to us. It is through the agency of certain bacterial organisms that the tree is softened so that insects ean getatit. It is through the agency of bacteria that the tissues of the bird are decomposed and gases produced which pass off into the air. It is these bacteria which cause all the changes in the bodies of animals and vegetables, decomposing them until they gradually sink down into the soil and disappear. Soitis through their agency, and this alone, that the sur- face of the earth is kept ina condition which renders it possible for life to con- tinue to exist. Of course, you have all had experience of the value of bacteria as scavengers in removing bad odors. We speak of scavengers as of value in removing decaying material, but it is the bacteria which produces the decay, and itis through their agency that all of these dead bodies are broken to pieces and brought into a condition in which they can be either incorporated into the soil, ov passed off into the air. Perhaps I may here also say a word in regard to the agency of bacteria as scavengers in the human body. We look upon bacteria in our bodies as causes of disease rather than things which are of any value, and yet a healthy person al- ways has bacteria in large quantities in his mouth, in his stomach, and in his intestines. The bacteria are always mi- grating in the body to places of abnor- mal growths, and there is considerable reason for thinking that to a certain ex- tent these bacteria act as scavengers in the human body. Some of them un- questionably act as producers of disease, but, to a certain extent, it seems that these bacteria are of valuein assisting in the decomposition of tissues that should be decomposed, and there is reason for thinking that they assist in the digestion of fvod. There no question that bacteria may assist in the process of digestion, and it is doubtless a fact that the bacteria which we take into our alimentary canal are not wholly in- jurious. They may be possibly benefi- cial to us either in the line of scavengers in removing material which ought not to remain in our bodies, or in assisting digestion. This point, however, is not yet demonstrated, and I merely allude to it as a possibility. This may lead us to the fourth topic of my lecture, which | may call the Agency of Bacteria in Plant Life. Did it ever occur to you to ask why nature is perpetual? You know animals and plants have continued to live on the surface of the earth for hundreds and hundreds of centuries. The vegetation that has been growing on the surface of the earth has been constantly taking food out of the air and taking food out of the soil, and animals have been constantly feeding upon the plants. But the pro- cess seems to be a never-ending one. It would seem that the material for plant food and animal food would sometime be used up; and yet nature is perpetual. Now, the reason that nature is perpetual is because animals and plants are en- abled, by certain processes of nature, to use the same material over and over and They can use material for is dead bodies | Long since the vegetable | | and animal life of this world would bave | 1 and the bird disappears. What has pro- | | it for food once more. gets in a condition in which they can use Let me take a one that you are Plants, as up carbonic acid of the air, and, in return, send off into the air an equivalent amount of xxygen. Now, animals in their life, take out of the air aconsiderable amount of oxygen and send off from their bodies an equivalent amount of carbonie acid. You see here one of the adjustments of single illustration, | probably all familiar with. | the result of their life, use j | { nature. Animals use the excretions of |plants, plants use the excretions of janimals. The animals take oxygen and give off carbonic acid, and the plants take carbonic acid and give off oxygen. The process goes on continually, and thus the condition of the atmosphere, so far as oxygen and carbonic acid are con- | cerned, is kept in the same normal state. Thus, so far as these gases are concerned, nature is enabled to be perpetual by the constant use of the same material over and over again. Now, this is not only true in regard to oxygen and carbonic acid, but it is true also that all the other foods of animals and plants are capable of being used over and over again. Plants live upon phos- phates, sulphates, and nitrates chiefly, as well as carbonic acid. Animals live upon such things as albuminoids and starches and sugars. Now, plants can- not live on the food of animals, and animals cannot live on the food of plants. You and I cannot live upon sulphates and phosphates and potassium salts and nitrates and carbonic acid. These are what we call inorganic compounds in nature. Animals cannot feed upon them, but plants can do so. The plants can take those materials and manufacture out of them the starches and sugars and fats and albuminoids, and then we can take the starches and sugars and fats and albuminoids which have thus been manu- factured for us and feed upon them. You see, therefore, that the plants serve as a medium of communication between animals and nature. The world is made up chiefly of inorganic compounds like these phosphates and sulphates and potassium salts, ete., and the plants serve as a means of communication be- tween animals and the inorganie world, for the plants take these inorganic ma- terials and make them into something which we can use as food. Plants, then, are the means which we have of making use of inorganit nature; or, in other words, the whole animal kingdom is parasitic upon plants. But plants are in their turn utterly unable to live upon animal food. A plant cannot feed upon albumen, a plant cannot eat starch, a plant cannot eat sugar, a plant cannot .eat fat; plants are unable to use the foods that animals use, and when the body of a plant dies, although it is in a condition to be used as food by animals, it is not in a condition to be used again as food for plants. The dead body of the bird is in a condition in which plants cannot make use of itatall. A plant cannot use the albumen of the bird’s tissue; a plant can- not use the fats in an animal; a plant cannot feed upon the sugars that are in the dead sugar-canes; a plant cannot feed upon the starches or the cellulose that is in the body of the dead tree. Neverthe- less, the plants do succeed in getting hold of this food, and itis through the agency of these bacteria that we are speaking of this morning that they do it. Just as soon as the body of an animal or plant dies, the bacteria get into it, begin to grow in it, decomposingit and pulling it to pieces. They pull the starch to pieces, they pull the sugar to pieces, and albumens and fats share the same des- truction. Little by little they take those compounds which plants cannot feed upon, and, by shaking them to pieces, bring them down to simple combinations which plants can feed upon. Of special importance is one particu- lar kind of organism known as ‘‘the nitrifying organism,” which produces nitric acid. Plants, as l have said, can- not feed upon such things as albumen. The putrefying bacteria can decompose albumen and break it up into certain | | simple compounds, but ordinary putre- | fying bacteria are not able to break that | albumen down far enough for plants to Plants have got to live ” Pa ” a a THE MICHIGAN TRADESMAN. upon such things as nitrates and salts of nitric acid. Now, there is one bacteria living in the soil which gets hold of the albuminous compounds and forms nitric acid. This is the nitrifying organism, and the nitrification is the last | stage in the decomposition process by condition in which plants can get hold of it. One practical application of this you are all ¢smiliar with in the ripening of fertilizers. You know that green manure is of absolutely or of practically no use as a fertilizer on you fields. .You sort of) position are passed into the ocean, there is no getting them back to the soil. “The sea will not give up its dead,’’ and BUY THE PENINSULAR the ocean does not give up the nitrogen | and the other salts that are gradually being earried to it by this process. Or, | again, a plant grows and produces wheat, which an albuminoid is converted into a! know that it must first stand for a while | and ripen, or ‘‘rot,” as youcallit. Now, what is taking place in that fertilizer while it is ripening? Simply the series of changes that have been mentioned. That fertilizer contains chemical com- pounds of a high degree of complexity, compounds that the plants cannot feed upon; they are too highly complex for plants to use ae food. Bacteria, how- ever, getinto that heap and begin to grow in it; and, asthe fertilizer becomes ripened, these high chemical compounds are pulled to pieces, they become con- verted into simpler decomposition pro- duets, and eventually, if the ripening is continued long enough, the fertilizer is in acondition fit for the fields. Now. when put upon the fields, the plants can get hold of the material. You will see now what I meant when I stated at the beginning of my lecture that in spite of all the cultivating that you and your horses might do in the fields, it would be useless without the agency of these organisms. You might put on your fertilizer; but, if that fertilizer is not acted upon by bacteria, it will be of no use, «and thus the bacteria come in to complete the operation which you began. You do your duty and the bacteria do theirs, and the consequence is, the fertil- izers which you are using are brought into a condition in which the plants can get hold of them, and thus the food of plants is produced. You see, then, that in this way plants and animals are able to use over and over again the same ma- terial. The plant gets this material out of the soil and out of the air; the animal comes along then and feeds upon the plant; then the animal dies, and the plant dies, and the bacteria get into the body of the animal or plant, pull it to pieces and produce from it decomposi- tion products, and they get into the soil in the form of nitrates and nitric acid compounds; or they go off into the air in the form of ammonia and carbonic acid. The bodies of these animals and plants are thus reduced to simple conditions, and now the plants once more get hold of them, and use as food the same ma- terial that previous generations used. Thus over and over again the same ma- terial is used, and thus nature kept perpetuai. Thisis the explanation of the constant, perpetual growth in nature. This is the reason that nature does not exhaust itself. This is the reason that animals and plants have been enabled to grow upon the surface of the earth for the past hundreds and hundreds of cen- turies. But this is not the end of the agency of bacteria in plant life. They are not only of value in ripening your fertilizers and in keeping up this constant growth of nature, but we have learned within the last two or three years that at the very foundation the growth of plants is absolutely dependent upon these organ- isms, and similarly in the future the con- tinuance of the vegetable world must be also dependent upon them. I _ have stated that nature is perpetual because the same material can be used over and over again. That is true ina sense, but not true completely, for you willsee with a little thought that: little by little the soil is being drained of its food, little by little the materials in the soil are being turned into the ocean. A_ tree grows, takes out of the soilits food, and finally dies. Ifit fall onto the ground, as I have described, the bacteria get at it and grow there until the tree eventually be- comes wholly incorporated into the soil so that it can be used once more as plant food. Butit may be that the tree in- stead of falling in the forest falls into a is river, drifts down the river, begins to decay, and eventually goes into the ocean. After the products of decom- (of nitrogenous produces fruit, produces nuts, and the grain, the fruit, and the nuts are taken to the city to be used as food for men. The food is used by men, and most of it | eventually gets into the sewage of the city, is carried down to the river, and from the river it is earried into the} ocean. So here again through the sew-| age of our cities the foods whichare sup- | plied to our cities are being thrown into the ocean, and thus the soil being drained of its foods. This process is not arapid one. It is only is carried tothe ocean. Nevertheless, it is the constant dropping that wears away the rock, and it is easy for us to see that if this process goes on age after age, our soils are inevitably doomed to exhaustion. You know that many fields have become sterile, that many farms have been worn out, that many gardens are becoming in- fertile. You cannot cultivate your fields as you used to without furnishing them food. Inthe Old World this is quite noticeable. Although the constant drain- ing of the soil by these agencies is a slow one, itis a sure one, and if there no way of getting nitrogen and other salts back from the ocean to the soil, it would seem that the life of all vegetation is in- evitably doomed to exhaustion, and with the life of vegetation the life of animals must cease, the whole living world must end. When the scientist ane this fact, he immediately looked around to see if there was not a remedy for it. Now, as far as some of the plant foods are con- cerned, there does not seem to be any oceasion for fear. The phosphates, the sulphates, and the potassium salts, which are plant foods, seem to exist on the sur- face of the earth in almost unlimited quantities. There have been immense amounts of these salts found in certain parts of the world, and they can be mined at very small expense; they can be taken all over the world and put directly upon the soil, so thatthe sul- phates, and phosphates, and potassium salts are in practically unlimited quan- tities. We have no fear so far as they are concerned. Foran indefinite num- ber of ages to come there is plenty of this sort of food on the surface of the earth for us to supply to the soil. But that is not true of the nitrogenous foods. Of course, every farmer knows to-day that nitrogenous food is one of the very essential foods of plants, and it is not true that there is an unlimited quantity salts anywhere in the world. ‘There are few sources of nitro- gen other than the soil. The chief one is the guano beds in the South Pacifie. These are sources of nitrogenous com- pounds, and upon these sources the agricultural industry of the world has been drawing for years, and will con- tinue to draw until they are exhausted. But these sources are far away. The nitrogen that we get from them is very expensive, and the store is very limited in quantity. Wecan seein the not very distant future the complete exhaustion of all these nitrogen beds. This has led scientists to look with a considerable degree of dismay upon the future of the vegetable world, What is going to hap- pen when all the available nitrogen used up? If we are going to continue to take the nitrogen from the soil, and throw it into the ocean, we will soon ex- haust the soil, and if there is no store of nitrogen anywhere for our plants to draw upon, what are our plants going to do in the future? is is Now, there is a store of nitrogen in the world which is absolutely unlimited, and thatis in the air that surrounds us. The air that we breathe is made up of four parts of nitrogen and one part of oxygen. There are quantities of nitro- gen everywhere if the plants could only get hold of it, but it has been thought that plants cannot feed on the nitrogen in the air at all. Experiments have been earried on for a great many years to find out whether plants could not in some Pants, Shirts, and Overalls Onee and You are our Customer for life. STANTON, MOREY & CO.,, Mtrs. Di: TROIT, MICH. | Geo. F. OwEn, Salesman for Western Michigan, Residence, 59 N. Union St., Grand Rapids. ATLAS SOAP Is Manufactured only by HENRY PASSOLT, Saginaw, Mich. slowly that the} foods are being taken out of the soil and | For general laundry and family washing purposes. Only brand of first-class laundry soap manufactured in the Saginaw Valley. Having new and largely in- ereased facilities for manu- facturing we are well prepar- ed to fill orders promptly and at most reasonable prices. MICHIGAN CENTRAL “* The Niagara Falls Route.”’ DEPART. ARRIVE Detrott Buprete. ............ 2. .c0e- 7:00am 10:00pm ee 7:05am 4:30 pm Dex Exprees.................-.----- 1:20pm 10:00am *atlantic a Pacific Mapeoee......... 1:00pm 6:00am Now York Express............ ...... 5:40pm 46pm *Dai All ye daily except Sunday. Sleeping cars run on Atlantic and Pacific Expres trains to and from Detroit. Ekegant parlor ears leave Grand Rapids on Detroit Express at7a.m., returning leave Detroit 4:45 p.m. arrive in Grand Rapids 10 p. m. Frep M. Brieags, Gen’!l Agent, 85 Monroe St. A. ALMQuIST, Ticket Agent, Union Depot. Gro. W. MUNSON, Union Ticket Office, 67 Monroe St. O. W. RuGGLES G.P. & T. Agent., Chicayo. TIME TABLE NOW IN EFFECT. DETROIT Pa EASTWARD. wm nw Trains Leave |tNo. 14\tNo. 16/tNo. 18/*No Ly. Lv. Milwaukee. |- . Gd Rapids, Lv} 6 50am CGN te 10 20am} 3 25pm/|11 6pm ge ae Ar| 7 45am/11 25am} oo 12 42am Johns ...Ar| 8 30am}12 17pm) 5 20pm) 2 00am anes ..Ar| 905am] 1 20pm) 6 G5pin| 3 10am E, Saginaw..Ar/|10 50am) 3 45pm) 8 Opm) 6 4¢am Bay City ....Arj|1) 30am} 4 35pm) 8 37pm} 7 15am Flint ........Ar}10 05am] 3 45pm) 7 (5pm} 5 40am Pt. Huron...Arj1205pin| 5 50pm 7 30am Pontiac ......Ar|10 53am] 305 5 37am Detroit. . os. --Arj11 50am 7 00am WESTWARD. ||*No. 81 |tNo. 11 |tNo. 13 ~ ‘Trains Leave Lv. Ly. Detroit. Cee eee |j1¢ 45pm| 6 50am] 10! 50am G’d Rapids, Lv. eee 7 03am] 1 VOpm) 5 10pm @ da Haven, Ar....... 1} 8 25am} 2 a 6 a Milw’kee Str ‘ | : ONitewe ter Lh ees *Daily. tDaily except Sunday. Trains arive from the east, 6:40 a. m., 5:00 p.m. and 10:00 p. m. Trains arrive a the west, .m,. and 9:45 Eastward—No. is has Wagner Parlcr Buffet ear. No. 18Chair Car. No. 82 Wagner Sleeper. Westward—No. 81 Wagner Sleeper. No. 11 Chair Car. No. 15 Wagner Parlor Buffetcar. Joun W. Loup, Traffic Manager. Ben FLETCHER, Trav. Pass. Agent. Jas. CAMPBELL, City Ticket Agent. 23 Monroe Street. 2:50 a. m., 10:10a, m., 3:15 ! 19 Grand Rapids & Indisna, Schedule in effect September 25, 1892. TRAINS GOING NORTH. Arrive from Leave goirg South. North. For Cadillac and Saginaw...... 6:15am 7:20 a m | For Traverse City & Mackinaw 9:00am 1:10 pn For Cadillac and Saginaw...... Opm 4:15 pm For Petoskey & Mackinaw..... 8:10 pm 10:10 pi From Chicago and Kalamazoo. 8:35pm Train arriving from south at 6:15am and 9:00am daily. Others trains daily except Sunday. TRAINS GOING SOUTH, Arrive from Leave; North, For Cincinnati. «+. €2306 m For Kalamazoo and ( Chie ago. For Fort Wayne and the Mast.. 11:50 a m Por Cipotanass................- 6:15pm | For Kalamazoo & Chicago..... 11:00 pm | From Saginaw. ‘ ‘ ae 11:50 a m | From Saginaw............ 11:00 p m Train leaving south a n.runs daily all i. 20 p. other trains daily except SLEEPING & PARLOR CAR SERVICE. NORTH 1:10 p m train has parl or ear Grand Rapids to Petoskey and Mickinaw. 10:10 p m train. Sleeping car Grand Rapids to Petoskey and Mackinaw. SOUTH--7:00 am train. tapids to Cincinnati 10: 05 am train.—Wagner Parlor Car Grand Rapids to Chicago. Parlor chair car Grand 6:00 pm train.—Wagner Sleeping Car Grand Rapids to Cincinnati. 11;20 p m train.—Wagner Sleeping Car Grand Rapids to Chicago. Chicago via G. R. & 1. R. R, Lv Grand Rapids 10:05 am 2:00 pm Arr Chicago 3:35 p m 9:00 p mn 10:05 a m train through Wagner Parl or C ar. 11:20 p m train daily, ti hrough Wagner Sleeping Car. Lv Chicago 7:65 am 3:10 pm 10:10 p m Arr Grand Rapids 1:50 pm 8.35pm 6:50 am 3:10 p m through Wagner Parlor Car. 10:10 p m train daily, rae Ww nee Sleeping Car. Muskegon, Grand Rapids & in dia sna. 11:20 pm 6:50 am For Muskegon ~Leave. From Muskegon— Arrive, 10:60 a m 225 4:40 pm 5:30 pm 9:05 pm Dunday train leaves val Mus kegon at 9:05a m, ar- riving at 10:20 am. Retu 2. train leaves Mus gon at 4:30 p m, aetving at Gagne Rapids we 5:45 p m. Through tickets and full inform: calling upon A. Almquist, ticket agent at Union Stz L- tion, or George W. Munson, Union Ticket Agent, ¢ Monroe street, Grand Rapids, rice . L. LOCKWOOD, General -asnenget rand Ticket Agent CHICAGO AND WEST. ation can be had by SEPT. 11, 1892. MICHIGAN R’Y, GOING TO CHICAGO. Ly.Gh'D RAPIDS......8:50am 1:25pm *11:°Spom Ar. CHIC AGO . ..3:35pm 6:45pm *7:05am RETURNING FROM CHICAGO. Lv. CHICAGO. . ---9:00am 5:25pm *11:15pm Ar. GR’D RAPIDS.....3:55pm 10:45pm = *7:05am TO AND FROM BENTON HARBOR, ST JOSEPH AND aun server Ly. G E 50am /1:25pm . *11:35pm Ar. GR : 6: Wam 3°55pm 10:45pm TO AND FROM MUSKEGON, Ly. Ge... 8:50am 1:25pm pm 6:30pm ar. G. a «+ «10:45am TRAVERSE CITY, MANISTEE in. GE... Looe. ! Ar. Manistee | Ar. Traverse City Ar. Charlevoix Ar. Petoskey ... cc i . Ar. from Petoskey. ete., 1¢:00 p m from Traverse City 11:50 a m, 10:00 p m. THROUGH CAR SERVICE. Wagner Parlor Cars Leave Grand Rapids 1:2: pm, leave Chicago 5:25 p m. Wagner Sleepers—Leave Grand Rapids * pm; leave Chicago *11:15 pm Free Chair Car for Manistee pm. *Every day. +tExcept Saturday. Other trains week days only. DET ROI, | GOING TO DETROIT. Ly.G R.... 7:00am *1:25pm 5:40pm *11:30pm Ar. DET....11:50am *35:25pm 10:d5pm 7:30am RETUKNING FROM DETROIT. Lv. DETR Jam *1:35pm 5 Spm “i x ay. G H......4 Spm *5:25pm 10:20pm TO AND FROM SAGINAW, ALMA AND ST. LOUIS. Lv. GR 7:20am 4:15pm Ar. GR 11:50am 10:40pm TO LOWELL VIA LOWELL & HASTINGS R. BR. Lv. Grand Rapids.... ‘ o 5:40pm Ar. from Lowell. ..- .- 5:25pm ! THROUGH CAR SERVICE. Parlor Cars on all day trains between Grand Rapids and Detroit. Wagner Sleepers on night trains. Parlor cars to Saginaw on morning train. *Every day. Other trains week days only. GEO. DEHAVEN, Gen. Pass’r Ag’t — ai ver. ii, 189% - B. pm ‘7:0 am mm Toledo, Ann Arbor & North Michigan Railway. In connection with the Detroit, Lansing & Northern or Detroit, Grand Haven & Milwauk e offers a route making the best time betwe Grand Rapids and Toledo. VIA D., L. & N. Lv. Grand Rapids at.....7:15 a. m. and 1:00 p, m. Ar. Toledo at ..... . 12:55 p. m. and 10:20 p, m. VIA D., G. H. & M, Lv. Grand Rapids at.... .6:50 a. m. and 3:25 p. m. Ar. Toledo at. 12:55 p. m. and 10:20 p. m, Return connections equally as good. W. .H. BENNETT, General Pass. Agent, Toledo, Ohio. 20 way or other get hold of the nitrogen of the air. If we could only prove that our plants can get hold of the nitrogen in the air then the problem is solved. But the experiments which have been carried on year after year have seemed to demon- strate that plants cannot use the nitrogen of the air for food, that it is not in a con- dition in which they can get hold of it. About ten years ago, however, certain experimenters in this country and in Europe found that in some of their ex- periments plants did in some way get hold of nitrogen from some source when it was not fed to them; that a plant could be grown in sand absolutely free from nitrogen, and yet In some way that plant got hoid of nitrogen; the only souree for it was outof the air. That led to further experimentation, until within the last four or five years the results have all been pointing in one direction. which is out of family to of piants, at least, getting hold of nitrogen This is the plant which minose family of plants. This family of plants in some way does succeed ir getting nitrogen from some source when we do not give it to them as food, and it must be that they get it from the air. And yet those experiments are entirely contradictory to the earlier experiments, which seemed to show that plants could not get hold of nitrogen in the air. explanation was not found until years ago. Two or three years ago some experiments were performed in Germany which have finally led to the solution of the problem, at least in part, and, curi- ously enough. we find that the whole secret of the matter is these organisms which I this morning. owe the power connected with am discussing It is to bacteria that we which is possessed by plants of the pea family to get hold of nitrogen. If you plant peas in soil con- taining a certain species of bacteria. or at least certain species of micro-organ- isms, these micro-organisms crawl into the roots of the pea, and then begin to multiply inside the roots. The roots begin to swell and there appear upon them a lotof minute nodules, which have received the name of “root tuber- If lam not mistaken, some of those little root tubercles were shown to the meeting here last evening. These root tubercles, as | say, make their ap- pearance, and it is found that wherever cles.’? these root tubereles do make their appearance the plant gets hold of nitro- gen and grows well. Where these root tubereles do not make their the plants are unable to nitrogen unless it is fed tothem! Now. these root tubercles are produced by bacteria, and these root tubercles are the agencies by which, in some as yet un- explained way, the pea gets nitrogen out of the air. Thus you see that in the final analysis of the life of a plant, in the assimilation of nitrogen from the air, we are brought to the conclusion that it is the agency of these minute microscopic organisms that is the souree of the nitrogen trom the air by appearance get hold of plants. we owe the growth of these plants. to bacteria. How the bacteria gets the nitrogen out of the air has not yet been explained. Even before the scientists discovery, the farmer had made the dis- covery practically on his farm. You have known that you could, in some, to you inexplicable, way, rejuvenate an old, worn-out soil by cultivating ciover upon it, or by cultivating beans. been the practice of farmers for years. It has been found that in some way the cultivation of clover, instead of exhaust- ing your soil as the cultivation of some plants does, really increases the fertility of the soil, You cultivate your clover for one season, then the next season you plow the reots inio your. soil. and you find the field will produce a_ better crop than before. The resuitis brought about through the agency of these organisms. | The clover belongs to the family of peas, and clover is one of the plants that this particular species of bacteria that I am Speaking of can attack. the soil get into these roots, grow in They | Seem tv show us that there is one family | capable of | the air. | the | pea, the bean, and the clover belong. It} is, in general, the pea family—the Legu-| The} a few! little | assimilation of | Thus | made this} That has| The bacteria in | THE MICHIGAN TRADESMAN. them, produce these root tubereles, and by means of these the clover gets nitro- gen out of the air and stores it up in its roots. The next season you plow the roots into the soil, and then come the nitrifying bacteria which pull the roots to pieces and decompose them into the | condition of nitrates, and then the next season the plant which you sow gets hold of the nitrates which came from the roots of the clover and which has been brought there through the agency of these bac- teria. You see, then, that the farmer owes everything to the bacteria. I think you will find that Lam justified | in the statement | made at the beginning, that the study of bacteriology to-day is even more truly a department of agri- culture than of medicine. The bacteria belong to the farmer more truly, or at least as truly, as they belong to the physician. Now, | must draw my remarks to a close. Let me, in conclusion, say that we must not think too hardly of bacteria. it is true they are the cause of evil, it is true that they produce disease, but it is also true that they do good. It is true hat they are our enemies, but it is also rue that they are our closest allies. It is true that without them we could not | have our smallpox nor our yellow fever, | we could not have our diphtheria or our | scarlet fever, neither could we have the | epidemic which is at present going over | this country, nor, in fact, should we have any of our epidemics, were it not for the bacteria. But when we remember that | it is through the agency of these organ- | isms that we bake the loaf of bread that | comes onto our tables; that it is through their agency that the immense brewing | industries are able to exist: that it is through their agency that the industries connected with the manufacture of alco- | holie liquors are possible; that without them we could not get our vinegar or our | lactic acid; that without them we could ; hot make our ensilage; when we remem- | ber that these bacteria give the butter- maker the aroma of his butter; when we ;remember that it is the decomposition products of the bacteria that the cheese ; manufacturer sells in the market; when | we remember their agency as scavengers, | how it is that they keep the surface of the earth clean and fresh and pure and in a constant condition for the continued growth of plants; when we remember their value tothe soil in decomposing the dead bodies of animals and plants, thus enabling the same material to be used over and over again for the sup- port of life, and hence making possible a perpetual condition of nature, and when we remember, lastly, that it is only through their agency that plants were originall yenabled to get hold of nitrogen at all, and that it is only through the agency of these bacteria that we may hope for a continuance of a sup- ply of nitrogen te the soil—when we re- member all these things, I think we will recognize that the power of the bacteria for good far outweighs their power for evil. Wi.hout them we should not have our epidemics, but without them we | Should not exist. Without them it might be that some individuals would live a little longer, if we could live at all. It is true that bacteria, by the production of diseases once in a while, cause the premature death of an individual: once in a while they will sweep off a hundred or a thousand individuals, but it is equally true that if it were not for them, plant life and animal life would be absolutely impossible on the face of the earth. —— From Out of Town. Calls have been received at THE TRADESMAN Office during the past week rom the following gentlemen in trade. Cameron Lumber Co., Torch Lake. L. J. Law. Cadillac. H. M. Patrick, Reed City. J. Cohen, White Cloud. L. E. Swan, White Cloud. L. A. Scoville, Clarksville. H. C. Auer, Cadillac. J. W. Reuter, MeCords. Frank Inglis. Mt. Clemens. J. W. Milliken, Traverse City. John W. Perkins, Crystal Valley. Geo. D. Van Vranken, Cadillac. W. R. Me Murray, Ada. | A. Ekstine, Mapleton. RINDGE, KALMBACH & CO. 12, 14, 16 Pearl 8t,, Manufacturers of the Best Wearing Shoes in the mar- ket Our specialties are Men’s, Boys’ and Youths’ HARD PAN, MECHANIC BALS, HUSTLERS, and our Celebrated VEAL CALF Line. Try them. Agents for the Boston Rub- ber Shoe Co. FALLING PRIGKS. See the prices! down they go, To thrifty people there below; Don’t let your chance of gain go by, Catch your profits as they fly; Freely down to you they’re tossed Without the least regard to cost. Whether it’s the tariff, the weather, the phase of the moon, or what not Powder is on the drop, and PONT Gun ~Powder Leads the RIFLE. Kegs, 25 lbs. each, Fg, FFg and FFFg Half Kegs, 1214 lbs. each Fg, FFg and FERs.... ar 6 ~—6lUrhh lh Li. Cans (25 1h Ga56) 30 tc Ib. ** “6 oo. $3 2 ee 18 we! , Ses snes CHOKE BORE. orcs qutees easy a ene s3 75, Ce? crue, Ogee Kegs. 25 Ibs. each, Nos. 5 and 7............... 4% | yeryos My, ate 2 oa 91 i sé rv 9 Rx Not ¢' . ¢ N°3 Half Ke Stee tee ee 2 69 o@ i Cor * 64 = & a 1 45 Oy 6i4Soe sattese, A CAMS (25 em 31 Ledeen OS GIP Se) Sees Qaeees Weegee : ‘ EAGLE DUCK. eee tse J ex oTaL CRA, 7 Kegs, 25 lps. each, Nos. 1, 3,3 and 4......... $11 00 Ker Nee 1 K°3 Half Kegs, 1214 Ibs. each, Nos. 1, 2.3 and4.... 5 75 Quar. Kegs, 64% * sie Be Always specify “Du Pont” and then it you will get the best powder made. & 1, 2, 5 ao 4... Lo ene ee I ORee GC: G 00 gOS, SESE cestin, ‘Eee aye ‘yseh: WKOTE $H00p, * : “esse MONRO st § Prasmex TEVENS 1 ie Een strat oe Company. Manufacturers of OW Cases Of Every Description. WRITE FOR PRICES. _ SH i Dry Goods, Carpets and Gloaks \ * We Make a Specialty of Blankets, Quilts and Live o[» Geese Feathers. A Mackinaw Shirts and Lumbermen’s Socks ee OVERALLS OF OUK OWN MANUFACTURE. 48, 80, 52 Ottawa St. Grand Rapids. Voigt, Herpolsheimer & Co, Spring & Company, IMPORTERS AND WHOLESALE DEALERS IN Dress Goods, Shawls, Cloaks, = Notions, Ribbons, Hosiery, is Gloves, Underwear, Woolens, Flannels, Blankets, Ginghams, e Prints and Domestic Cottons. 4 " We invite the attention of the trade to our complete and well Loe assorted stock at lowest market prices. - e ,. Spring & Company. ’ New Prints Received in all the Best Well Known Brands. Also Fine Line of Robes OUTINGS, WIDE BLUES, FANCY SHIRTINGS, DRESS GINGHAMS, SATINES. Dress Goods IN CHEVRONS, WHIPCORDS, STORM SERGE EFFECTS. BEDFORD CORDS, ‘a? Yarns, Blankets, Comforts, Underwear. Overshirts, 3s Pants and Overalls. Correspondence receives our Personal Attention. mt P. STEKETEE & SON. First-Class Work Only, AC, GRAND RAPIDS. i” & se oT Stump before s biast. | bisst. | Fragments after a blast. STRONGEST and SAFEST EXPLOSIVI ERnown to the Arts. . ‘POWDER, FUSE, CAPS. Electric Mining ‘toate amnouuus, AND ALL TOOLS FOR sTUMr E! ‘BLASTING, THE GRnAT STUMP AND ROCK FOR SALE BY THE | ANNIHILATOR,. HERCULES POWDER COMPANY, 40 Prospect Street, Cleveland, Chie, | J. W. WILLARD, Managers } | Agents for Western Michigan, WRITE FOR PRICES foseae TEAS ENS Tee O° You can take your choice OF TWO OF THE Best Flat Opening Blank Books In the Market. GRAND RAPIDS BOOK BINDING CO., 29-31 Canal St., Grand Rapids, Mich. Cracker Chests. Cost no more than the Old Style Books, Write for prices. Glass Covers for Biscuits UR new glass covers are by far the handsomest ever offered to the trade. They are made to fit any of our boxes and can be changed from one box to anotherina moment They will save enough goods from flies, dirt and prying fingers in a short time to pay for themselves. Try them and be convinced. Price, 50 cents each. NEW NOVELTIES. We call the attention of the trade to the following new novelties: CINNAMON BAR. ORANGE BAR. CREAM CRISP. MOSS HONEY JUMBLES. NEWTON, arich finger with fig filling. This is the best selling cakes we ever made. Pause chests will soon | pay for themselves in the breakage they avoid. Price $4. bound to be one of THE NEW YORK BISCUIT CO,; S. A. Sears, Mgr. GRAND RAPIDS. It You Do Not Handle Holiday Goods, WHY DON’T YOU ? VW hat We Can Do. Time, money and freight in the purchase of Holiday and f dll ave fll staple wares in the lines of Crockery, China, Toys, Glass and Fancy Goods Our Unrivaled Assortment of the mot profitable lines of merchandise it is possible for you to invest your money in. f fall t (\W VOU Be prepared to take advantage ot the demand sure to come for Christmas Novelties A Complete Assortment of Holiday goods, thus allowing you We [4] \p Yon to choose, to examine, to decide and to make your selections from various lines at once. (If you will drop us a postal) our catalogues showing our extraordinary assortments of Decorated Crockery, Fancy China, Glassware, Lamp Goods, Bazaar Goods, Hardware Sundries, Children’s Toys, Dolls, Plush Goods, Picture Books, Games, ete., ete. Admit that our prices are right Our purchases are for spot cash direct from manufacturers in all parts of the world. E all fd f VOU We pay no middle profits. Buy from first hands, With our selections and the variety presented You will. recog- We Fill lease ll nize the most popular, everyday, useful and brilliant line of Christmas goods ever presented to the trade. Net Cash Jan. 1, 1898. 2 per cent. 10 days from Nov. it ET TS ate 1, 1892. I per cent. 10 days from Dec. 1, 1892. No discount after Dec. 10, 1892. If inconvenient to call in person, early 1 in the season, write us, as one of our agents may Correspondence Invite. be in your neighborhood and able to call upon you. If our agent has passed, write us, and we will make some arrangement to see you in time for an early order. H. LEONARD & SONS, 134 to 140 Fulton St., Grand Rapids.