MISS GREEN.
One peck of ripe tomatoes, one quart onions in an enamel kettle: boil till soft, mash and strain through a coarse sieve. One quart or more vinegar and from two to three tablespoons of salt, one ounce of mace and one tablespoon each of black pepper, cayenne pepper, and ground cloves, one and one half pounds brown sugar. Mix and boil slowly for two hours. Bottle and seal.
"Will't please your honor taste of these conserves."—Shakespeare.
MISS M. SAMPSON.
To can strawberries, raspberries or plums: to each pound of sugar add one half pint of water, boil till you have a rich syrup, let stand till cold; have your jars packed full of raw fruit (not crushed) and fill with the cold syrup, put on the covers and screws, (not the rubber rings,) and place in cold water up to the neck of the jars, you will need straw or chips between the jars to prevent them touching each other or burning on the bottom, let the water boil for fifteen minutes, have some hot syrup to fill jars, put on rubber rings, screw up tightly and keep in a cool dark place.
MRS. FARQUHARSON SMITH.
Fruit juice may be kept for a long time by canning the same as whole fruit. They are convenientfor water ices and summer beverages. Mash the fruit and rub the pulp through a fine sieve. Mix about three pounds of sugar with one quart of fruit juice and pulp. Fill Mason's jars with the syrup, cover and place in a heater with cold water to cover nearly to the top of the jar. Let the water boil half an hour, then fill each jar to the brim, seal and cool in the water.
To three pounds of sugar add a pint and a half water; boil and skim it; prepare eight pounds of ripe clingstone peaches: wash and rub with a coarse towel until all the down is off, then pierce them with a fork and throw them into the syrup and boil them until a sharp straw can punctuate them: as they soften put them into your jar, which must be kept closely covered. Boil your syrup until it thickens, while hot, add a quart of the best brandy and throw it over your peaches, tie the jar down closely.
Currants should not be over ripe. Equal parts of red and white currants or currants and raspberries make a delicately colored and flavored jelly. Pick over and remove the leaves and poor fruit, and if filthy wash and drain them but do not stem them. Mash them in a porcelain kettle, with wooden pestle without heating as that makes the jelly dark. Let them drain in a flannel bag over night.Do notsqueeze them, or the jelly will be cloudy. In the morning measure a bowl of sugar for each bowl of juice, and heat the sugar carefully in an earthern dish in the oven. Stir it often to prevent burning: boil the juice twenty minutes and skim thoroughly. Add the hot sugar and boil from three to five minutes or till it thickens on a spoon when exposed to the air. Turn at once into glasses and let them remain in the sun several days then cover with paper dipped in brandy and paste paper over the tops of the glasses. One who is authority on this subject recommends covering with melted paraffine, or putting a lump of paraffine in the jelly while still hot. After draining the juice, the currants may be squeezed and a second quality of jelly made, it may not be clear but will answer for some purposes.
MRS. DAVID BELL.
Put the lemon or orange skins, in strong salt and water, when they are soft enough to pass a straw through, take them out and soak them changing the water till all the salt taste is gone, then simmer them in thin brown sugar syrup till clear; take them out, place on a dish, and let them remain for a day or two. Boil the syrup till thick, then fill the skins with it and put away to dry.
MRS. FRANK GLASS.
One pound of butter, four pounds of sugar, two dozen eggs leaving out eight whites, rind and juiceof one dozen lemons. Put all together, and let simmer until it thickens like honey. Put into jars, can be kept for years.
MRS. HENRY THOMSON.
Peel and seed, then, cut into pieces two or three inches square, lay on a dish to dry till next day, then put into the preserving pan and barely cover with molasses. To a medium sized pumpkin put one ounce cloves and about a dessertspoon of ginger or as much as will taste; let it boil until the pumpkin is quite soft. One half dozen apples (sour) just cored not peeled is a great improvement. The molasses must only come to the top of your pieces, not nearly cover them.
MRS. DUNCAN LAURIE.
Dissolve two ounces of tartaric acid in one quart of cold water, pour it on to five pounds of strawberries, currants, or raspberries. Let it stand twenty-four hours. Then strain it without pressing or bruising the fruit. To every pint of clear juice add one and one half pounds of white sugar. Stir frequently till the sugar is dissolved. Then bottle and cork air tight. Keep in a cool, dark place. When required for use dissolve one ounce gelatine in one half pint boiling water, add one and one half pints syrup. Pour in a mould and set away to stiffen. Serve with whipped cream.
MRS. GEORGE ELLIOTT.
Mash the grapes in a preserving pan, put them over the fire and cook until thoroughly done. Strain through a jelly bag and to each pint of juice allow one pound of sugar. Boil the juice rapidly for ten minutes, add the sugar made hot in the pan in the oven, and boil rapidly three minutes more. Excellent.
MRS. FARQUHARSON SMITH.
Cut the oranges in half and work in a spoon to remove the inside. Slice the peel very fine. Take the skin and seeds from the pulp and mix peel and pulp together and weigh them. For every pound of fruit, pour three pints of cold water over it and let stand twenty four hours. Boil till chips are tender (about an hour and a half). This absorbs a great deal of the fluid. Let it stand another twenty-four hours. To every pound of boiled fruit, put one and one quarter pounds of sugar. Boil till syrup jellies, and chips are transparent. Boil pippins and skins in a gallon of water, and strain.
MRS. R. STEWART.
One dozen bitter oranges, three sweet oranges, three lemons. Slice or shave the bitter orangesand lemonsvery thinlaying aside the pips in a bowl; pare or slice the sweet oranges. To every pint of fruit add four pints cold water, cover the pips with water, let stand for twenty-four hours, boil till quite tender putting the pips in a muslin bag when ready: to every pound of fruit add one and one half pounds white sugar and boil till it jellies, from twenty to thirty minutes.
MRS. W. W. HENRY.
Seven pounds of currants, six pounds of sugar, two pounds of raisins, two oranges. Cook one and one half hours. Strain out the juice of currants, seed the raisins, and chop fine. Use all of the orange but the seeds, chop fine.
MRS. THEOPHILUS OLIVER.
Peel and cut the rhubarb into small pieces, take the rind of one lemon, cut into chips; to each two pounds of the rhubarb then weigh three quarters of a pound of white sugar to each pound of the fruit. Put the fruit and sugar in a basin in layers and let it stand all night. Pour off the syrup and boil it for twenty minutes, add the fruit and boil for twenty minutes more, when the marmalade should be ready to put in pots.
MRS. W. COOK.
Pare the pineapples and take out all the eyes. With a sharp knife, cut the pineapple in thin slices cuttingdown sides until the heart is reached, this is to be discarded. Weigh the sliced pineapple and put in a large earthen dish. Add to it as many pounds of granulated sugar as there are pounds of fruit and stir well. Pack this mixture in quart or pint jars: cover tightly and put away. The pineapple will keep a year or more and be perfectly tender and fine flavored. It is best to choose fruit not over ripe.
MRS. E. A. PFEIFFER.
Take two gallons large smooth green tomatoes, make a pickle of three pints of vinegar, and one quart of water, two tablespoons salt, one tablespoon each, spice, cloves and cinnamon, one pound of sugar: scald spices ten minutes in vinegar and water, then add tomatoes and scald till tender, slice for table, pour sauce over. N. B. Strain spices, over the tomatoes, and seal while warm; some prefer without salt.
MRS. ERNEST F. WURTELE.
To fifteen pounds tomatoes, put three ounces of white sugar, and three ounces of salt, boil very hard for twenty minutes. Fill up pint jars to overflowing and screw down tight; as they cool off, screw them again so as to be sure they are quite tight. This quantity fills ten pint jars. Skin the tomatoes before boiling, this is quickly done by pouring boiling water over them.
MRS. W. FRASER.
Make a syrup of four pounds of white sugar, with four quarts of water; boil; when cold add four ounces of tartaric acid, one and one half ounce of essence of lemon, and the whites of six eggs beaten to a stiff froth; bottle. A wineglass of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce.
MRS. HENRY THOMSON.
Six bottles of claret, one of sherry, three wine glasses of brandy, five bottles of soda water, sugar to taste.
MRS. DUNCAN LAURIE.
One quarter pound white ginger, two ounces cream tartar, two pounds white sugar, juice of two lemons, three gallons of hot water; boil one hour, cork while hot.
MRS. ALBERT CLINT.
Four and one half pounds of loaf sugar, one and one half ounce tartaric acid, four ounces tincture of ginger, one ounce essence of capsicum, two drops of cassia. Put the above ingredients into a crock that will hold two gallons of boiling water; one pound of brown sugar to be burnt in a pan till it is the color of coffee, then add to it the other ingredients. The boiling water is the last thing to be poured on the ingredients. Stir until the sugar is dissolved. When cold, bottle, cork tight and put away for use. The burnt sugar gives it a pretty colour.
MRS. ERSKINE SCOTT.
Ten lemons, one gallon of whisky, six ounces of root ginger, (to be bruised) and put with the whiskey on the lemons, after cutting them up in slices, and left for three weeks. Then take five pounds of white sugar, and pour over it three pints of boiling water, and put on the fire until it is melted. When it is cold, pour over the lemons, having first strained them, bottle and cork tight.
MRS. GEORGE LAWRENCE.
To ten pounds grapes (Concord), two pounds white sugar, wash grapes, cover them with waterin preserving kettle, and boil for thirty minutes, strain through coarse cheese cloth, let cool, add sugar, boil twenty minutes longer, and bottle whileboiling hot, and cork and seal with sealing wax.
MRS. E. A. PFEIFFER.
Take fresh blue grapes, stems must be green, mash well, put in preserving pan, and warm, not boiling heat, strain, first through cheese cloth, then through flannel, return to pan, sugar to taste, bring to boiling heat, bottle while hot, cork well and seal. Have kept it over a year without any fermentation. Original.
MRS. J. MACNAUGHTON.
Pick over and wash your grapes. Concords are said to be preferable. Put them in your porcelain kettle with just enough water to prevent sticking. When the skins crack remove from fire, pour into a flannel bag, not more than a quart at once, and press out the juice. Add nearly half as much sugar as juice and return to the kettle. When the sugar is all dissolved and the juice boiling, pour into cans and seal. Pint cans are preferable; when opened this can be diluted with water to suit the taste, and will keep perfectly sweet for several days if kept in a cool place.
MRS. GEORGE M. CRAIG.
Dissolve five ounces of tartaric acid in two quarts of water, pour it on twelve pounds of red raspberries in a large bowl, let it stand twenty-four hours, strain it without pressing: to a pint of this liquor, add one and a half pounds of white sugar, stir until dissolved, bottle but do not cork for several days, when it is ready for use two or three tablespoons in a glass of ice water will make a delicious drink.
MRS. STUART OLIVER.
Cover with vinegar and let them stand about a week, stirring every day, then strain the fruit and to each pint add a pound of sugar. Boil till it seems as a syrup about one half an hour, bottle, cork when cold.
MRS. THOM.
One pound powdered frosting sugar, one quarter pound tartaric acid, one quarter pound carbonate of soda, forty drops essence of lemon. Add the latter to the sugar, mix well. Having dried it well pass it through a sieve, and keep in a closely corked bottle. A teaspoonful will suffice for a tumbler of water.
MRS. FARQUHARSON SMITH.
Two ounces citric acid, one ounce tartaric acid, one half ounce epsom salts, five pounds white sugar. Grate the rind of three lemons, juice of six lemons, three pints boiling water, when cold add the whites of two eggs well beaten, strain through muslin, and then bottle.
MRS. ARCHIBALD LAURIE.
One quart juice of fresh lemons, the yellow skin only of six lemons, one quart boiling water, four pounds white sugar. Let it stand for twenty-four hours. If not quite dissolved melt over a gentle heat. Filter through a jelly bag and bottle tightly corked, will keep for three months in a cool place.
MRS. BLAIR.
Beat the yolks of four eggs, three tablespoonfuls of sugar, and the rind (grated lightly), and juice of an orange, or lemon. Add a teaspoonful of powdered sugar to the whites of the eggs and beat until stiff. Place the vessel containing the beaten yolks in a pot of boiling water, cook gently, stirring all the time. When it begins to thicken stir in the whites of the eggs until thoroughly mixed, then put it to cool. Serve in small glasses.
MRS. W. COOK.
One pound lean beef and one pound veal, cut up small, and put in a wide mouthed jar. Pour two wineglasses of cold water or wine on it, one teaspoon salt, and a little mace if liked. Cork the jar well and tie a bladder over it. Place the jar in a deep saucepan of cold water which must not be allowed to cover the cork. Let it boil slowly fourhours or more and strain through a sieve. One tablespoonful of this is equal to a cup of ordinary beef tea.
Make your stock of calves feet and two ox feet. Add to it if very firm a pint of water, juice of four lemons and rind of two, five eggs, shells and all, whites beaten well, one ounce cinnamon, one ounce cloves, sugar to taste, about one and one half pounds and one bottle of sherry. Put all into the pan and stir well. Let it boil a minute or two and then throw in a cup of cold water, cover closely for ten minutes, skim and run through the bag.
MRS. SMYTH.
One large cup oatmeal, cover with cold water, stir well and let stand a few minutes. Strain, adding a little more boiling water or half milk, to the water strained. Stir it until it comes to the boil. Cook five minutes or longer. When ready for serving, add a little salt, sugar and nutmeg.
MRS. SEPTIMUS BARROW.
Dose a teaspoonful. Bake a lemon till soft, take out all the inside, and mix with as much sugar as it will hold, strain and stand till cold when it will jelly.
MRS. RICHARD TURNER.
One cup Graham flour, one cup corn meal, one cup wheat flour, one large cup raisins, one teaspoon baking soda, one half cup warm water, one pinch of salt. Steam four hours: nice sliced and steamed for breakfast.
MRS. R. STEWART.
One cup Graham flour, one cup wheat, one cup yellow corn meal, one cup sweet milk, one half cup molasses. Pinch of salt and a teaspoon baking soda dissolved in milk. Mix the flour, stir in the molasses, then the milk and soda. Steam three hours.
MRS. FRANK GLASS.
Soak a cake of yeast in one quart of water, then add six pints of flour and two teaspoons of salt. Let it stand over night in a rather warm place. In themorning make it up with another pint of water and three pints of flour. Let stand for an hour or so, then knead it well and make into loaves, letting them stand another hour, or until well risen. (Buns made from part of the sponge.) Take a part of the sponge and add two teaspoonfuls of butter and one egg.
MRS. HYDE.
One pint of flour (sifted three times,) one teaspoon cream of tartar, one half teaspoon of soda, two teaspoons of sugar, pinch of salt, one dessert spoon of lard or butter, moisten with milk, and yolk of beaten egg.
MISS M. W. HOME.
Make a good biscuit crust, roll out rather thin spread with the following mixture. Three quarters of a cup brown sugar, one quarter of a cup of butter mixed together until smooth, roll as you would a roly-poly, cut in slices about an inch thick, and bake in rather a hot oven.
MRS. THOM.
One and one half cups sugar, four eggs, leave out the whites of three for icing, three quarters ofa cup of butter, one cup milk, one tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three teaspoonfuls baking powder. Bake in flat tin well greased. Icing. Take three whites of three eggs and beat to a stiff froth, then add a cup of light brown sugar, while the cake is hot spread this over, return to the oven and brown.
MISS LAMPSON.
One quart of milk, one teaspoonful of salt, one small cup brewer's yeast, flour enough to make a stiff batter. Let it rise, and when very light, work in one egg and two spoonfuls of butter, and knead in flour till stiff enough to roll. Let it rise again, and when very light, roll out, cut in round or braids or any shape preferred. N. B. The egg and butter may be omitted.
MRS. FRANK LAURIE.
One quart of flour, two teaspoonfuls cream of tartar and one of baking soda, a little piece of butter the size of an egg and one teaspoonful of salt; mix the butter well in the flour with the hands, put the salt, baking powder into the flour when sifting, add enough butter-milk to thicken. Bake in a moderate oven.
MADAME J. T.
One cup Graham flour, one half cup ordinary flour, three quarters cup milk two tablespoons sugar, one large teaspoon baking powder, one large tablespoon butter, one beaten up egg and salt.
MRS. GILMOUR.
Butter the size of an egg, one tablespoonful of sugar, one teaspoonful of salt, two mashed potatoes, one and one half cups of tepid water or milk, one cake of yeast, flour enough to make a stiff batter. Put to rise over night, and in the morning put into buttered rings; put to rise again until rings are full, then bake in a slow oven.
MRS. HENRY THOMSON.
Two cups sweet milk, four cups of flour, two eggs, two tablespoons of melted butter, four teaspoons baking powder and pinch of salt.
MRS. FARQUHARSON SMITH.
A breakfast cup of flour, a cup of milk, three eggs and a pinch of salt: beat the eggs very well, add them to the milk and beat in the flour; themixture ought to be the consistency of good custard. Butter the moulds very well before putting in the batter; don't put more than a tablespoonful in each. The oven should be very hot and the pop-overs will only take ten minutes to bake.
MISS M'GEE.
Three eggs well beaten, add a tablespoon of melted butter and a little salt, pour this mixture over one cup of flour and add milk enough to make a thin batter.
MRS. STUART OLIVER.
One pint of sour milk, one teaspoonful of soda, (good) one egg, butter size of an egg, two tablespoonfuls of sugar, about two small cups each of Indian meal and flour (to make a thin batter.)
MRS. R. M. STOCKING.
One pint of flour, one cup of sour cream, one small teaspoon soda, three eggs.
MRS. W. REID.
Place on a bake-board two pounds of sifted flour, one pound butter (if salt, wash,) and half a poundof sugar; this quantity will make four cakes. Knead all altogether and when well mixed form into cakes half an inch thick, pinch round the edge, and probe all over with a fork, place some confits in the centre, then a sheet of stiff paper under each cake, place on the baking sheet and bake in an oven of moderate heat.
MRS. W. COOK.
One pound ground sweet almonds, eight ounces sugar, eight ounces sifted flour, eight ounces good butter. The yolks of eight eggs, about eight drops of essence of ratafia. First see that the ground almonds are fresh. Mix them with the flour and sugar and then very, very carefully add a few drops of ratafia. Mix everything thoroughly. Make a space in centre, and in this drop the yolks of the eggs. Then melt the butter, add that and mix up the whole together until it is a nice firm stiff paste. This should now be rolled a great many times; cannot be rolled too much. When sufficiently rolled to appear like a strip of cream coloured satin a quarter of an inch thick, cut in small squares with a sharp knife. Pinch the edges of each square and in centre of each cake, put a split half of blanched almond. Butter baking tins and bake in a moderate oven to a fine pale yellow tint. These are delicious and are particularly good in summer eaten with fruit.
MRS. BLAIR.
One pound of flour, one half pound butter, six ounces sugar; cream butter and sugar, add flour. Roll into a smooth ball and work down until half an inch in thickness, an operation which is rather difficult for a novice, as it is apt to crack at the edges; but the knack is soon learned, and the more it is worked the better. Prick with a small skewer, strew with large carraway comfits, and bake slowly, a pale brown.
MRS. GEORGE ELLIOTT.
Take six bananas, peel and dip in beaten white of egg, then roll in bread crumbs. Fry in butter a golden brown. Put them on a dish, squeeze lemon juice over them, also a little sifted sugar.
MRS. HARRY LAURIE.
Three tart apples, two eggs; one cup milk; one teaspoonful salt; about one and one half cups of flour; one teaspoonful baking powder. Pare and core the apples; cut them into rings; dust with sugar and cinnamon; stand aside to use. Beat eggs without separating until light; add milk, salt and sufficient flour to make a soft batter; beat well and add the baking powder; beat again; Haveready very hot a deep pan of lard, dip each ring of apple in the batter, drop it in the fat and fry until brown. Serve hot, dusted with powdered sugar.
MRS. BENSON BENNETT.
Four eggs, weight of four eggs in butter, sugar and flour, one half a teaspoonful of soda, one half teaspoonful of cream of tartar. As much milk as will make a batter. Beat the butter and sugar to a cream, add the four eggs well beaten stir in all the other ingredients. Bake in tin plates.
MRS. ANDREW T. LOVE.
Boil a sheep's draught for three quarters of an hour in as much water as will cover it. Grate down the liver and mince the heart and lights very fine. Mince two pounds of onions, and two pounds of beef suet, put in three or four handsful of oatmeal with pepper and salt to taste. Having these ingredients very well mixed, put them into the bag with a little of the boilings of the draught. Pick the bag well to prevent its bursting. It requires from three to four hours boiling, so if you make it a day or two before you intend using it, it is better to boil it two hours after it is made, and two hours when going to use it. Great care must be taken in having the bag very particularly scraped and cleansed by frequent washings in salt and water. The liver and heart, etc., are better, to be boiled before, then they can be grated down easily. Half of this receipt makes a very good sized Haggis.
YOU WILL FIND IT TO YOUR INTEREST TO MAKE INQUIRIES ABOUT THEQuebec & Lake St. John Ry.THE NEW ROUTE TO THE FAR-FAMED SAGUENAYAnd the ONLY RAIL LINE to the Delightful SUMMER RESORTS and FISHING GROUNDS north of Quebec and to Lake St. John and Chicoutimi, through the.. CANADIAN ADIRONDACKS ..QUEBEC & LAKE ST JOHN RAILWAY The New Route to the FAR-FAMED SAGUENAY.Trains connect at Chicoutimi with Saguenay Steamers forTADOUSAC,CACOUNA,MURRAY BAYand QUEBEC.A round trip unequalled in America, through matchless Forest, Mountain, River and Lake Scenery, down the majestic Saguenay by daylight and back to the Fortress City.TOUCHING AT ALL THEBEAUTIFULSEA-SIDE RESORTS,on the Lower St. Lawrence, with their Chain of Commodious Hotels.Hotel Roberval, Lake St. John, has first class accommodation for 300 guests, and is run in connection with theIsland House, atGrand Discharge, of Lake St. John, the Centre of theOuananicheFishing Grounds.PARLOR AND SLEEPING CARSMagnificent Scenery,Beautiful Climate.Apply to the Ticket Agents of all Principal Cities.A beautifully illustrated Guide Book free on application.ALEX. HARDY,J. G. SCOTT,Gen. Pass. Agent, Quebec.Secy. & Manager.
YOU WILL FIND IT TO YOUR INTEREST TO MAKE INQUIRIES ABOUT THE
Quebec & Lake St. John Ry.
THE NEW ROUTE TO THE FAR-FAMED SAGUENAY
And the ONLY RAIL LINE to the Delightful SUMMER RESORTS and FISHING GROUNDS north of Quebec and to Lake St. John and Chicoutimi, through the
.. CANADIAN ADIRONDACKS ..
QUEBEC & LAKE ST JOHN RAILWAY The New Route to the FAR-FAMED SAGUENAY.
Trains connect at Chicoutimi with Saguenay Steamers for
TADOUSAC,CACOUNA,MURRAY BAYand QUEBEC.
A round trip unequalled in America, through matchless Forest, Mountain, River and Lake Scenery, down the majestic Saguenay by daylight and back to the Fortress City.TOUCHING AT ALL THEBEAUTIFULSEA-SIDE RESORTS,
on the Lower St. Lawrence, with their Chain of Commodious Hotels.
Hotel Roberval, Lake St. John, has first class accommodation for 300 guests, and is run in connection with theIsland House, atGrand Discharge, of Lake St. John, the Centre of theOuananicheFishing Grounds.
PARLOR AND SLEEPING CARS
Magnificent Scenery,Beautiful Climate.
Apply to the Ticket Agents of all Principal Cities.
A beautifully illustrated Guide Book free on application.
ALEX. HARDY,J. G. SCOTT,Gen. Pass. Agent, Quebec.Secy. & Manager.
The Quebec Railway,Light & Power Co.Operate a CONSTANT SERVICE OF ELECTRIC CARS from all points of the City to Montmorency Falls, Ste. Anne de Beaupré and intermediate Stations at popular fares. They also supply incandescent and arc lighting to residences and stores at extremely low prices.Any information can be obtained from the General Manager or Superintendent.EDWARD A. EVANS,General Manager.Office at theRAILWAY STATION.Corner of St. Paul and Ramsay Sts.Telephone No. 42.
The Quebec Railway,Light & Power Co.
Operate a CONSTANT SERVICE OF ELECTRIC CARS from all points of the City to Montmorency Falls, Ste. Anne de Beaupré and intermediate Stations at popular fares. They also supply incandescent and arc lighting to residences and stores at extremely low prices.
Any information can be obtained from the General Manager or Superintendent.
EDWARD A. EVANS,General Manager.
Office at theRAILWAY STATION.Corner of St. Paul and Ramsay Sts.
Telephone No. 42.
LADIES ..When you desire a most up-to-date JOB IN THE PRINTING LINE, remember we have the largest and most complete JOB OFFICE in town... THE DAILY TELEGRAPH ..VICTOR LAFRANCE.BOOKBINDER.No. 4 Buade Street,Opposite Post Office.GENERAL JOB ESTABLISHMENT—FROM—Plain Cheap Work Up to theRichest & Most ElaboratelyDesigned Bindings.Largest and Most Complete Plant in this City.
LADIES ..When you desire a most up-to-date JOB IN THE PRINTING LINE, remember we have the largest and most complete JOB OFFICE in town... THE DAILY TELEGRAPH ..
LADIES ..
When you desire a most up-to-date JOB IN THE PRINTING LINE, remember we have the largest and most complete JOB OFFICE in town.
.. THE DAILY TELEGRAPH ..
VICTOR LAFRANCE.BOOKBINDER.
No. 4 Buade Street,
Opposite Post Office.
GENERAL JOB ESTABLISHMENT
—FROM—Plain Cheap Work Up to theRichest & Most ElaboratelyDesigned Bindings.
Largest and Most Complete Plant in this City.
There's DurabilityAn well as elegance about our furniture that makes it attractive to all—if you doubt it, come and see.FurnitureBought of us, while not intended for rough usage, will stand it all right. The children can play on it, though you'll be just as well pleased if it is used for comfort rather than for playing.JAMES PERRY,323 St. Paul Street,QUEBEC.
There's Durability
An well as elegance about our furniture that makes it attractive to all—if you doubt it, come and see.
Furniture
Bought of us, while not intended for rough usage, will stand it all right. The children can play on it, though you'll be just as well pleased if it is used for comfort rather than for playing.
JAMES PERRY,
323 St. Paul Street,QUEBEC.
..FINE..FLAVORING EXTRACTSBEST GOODS —— BEST PRICES!Imperial Extract CompanyCHICAGO....SOLE AGENT FOR QUEBEC.....The Red Cross Pharmacy..CORNER ST. JOHNandPALACE STS.
..FINE..FLAVORING EXTRACTS
BEST GOODS —— BEST PRICES!
Imperial Extract Company
CHICAGO.
...SOLE AGENT FOR QUEBEC...
..The Red Cross Pharmacy..
CORNER ST. JOHNandPALACE STS.
TheCHINIC HARDWARE CoBRANCH STORE:Fabrique Street, - Quebec.Make a Specialty ofHouse Furnishing Hardware—— AND ——- - Kitchen Utensils - -Can furnish practically everything from...A Steel Range— TO A —Larding Needle.All new and practical kitchen helps being added to the stock as they appear on the markets ofCANADA,UNITED STATES,ENGLAND,FRANCE and GERMANY.
TheCHINIC HARDWARE Co
BRANCH STORE:Fabrique Street, - Quebec.
Make a Specialty of
House Furnishing Hardware—— AND ——- - Kitchen Utensils - -
Can furnish practically everything from...A Steel Range— TO A —Larding Needle.
All new and practical kitchen helps being added to the stock as they appear on the markets ofCANADA,UNITED STATES,ENGLAND,FRANCE and GERMANY.
Terms: CASH.TELEPHONE 645.J. & J. DALYDealers in ProvisionsBEEF, GAME, POULTRY, EGGS, BUTTER, HAMS,....BACON, FRESH and SALT PORK, &c....33, MONTCALM MARKET,... QUEBEC ...
Terms: CASH.TELEPHONE 645.J. & J. DALYDealers in ProvisionsBEEF, GAME, POULTRY, EGGS, BUTTER, HAMS,....BACON, FRESH and SALT PORK, &c....
33, MONTCALM MARKET,... QUEBEC ...
UP-TO-DATE PEOPLE PATRONIZEPFEIFFER'S DYE WORKS AND LAUNDRY.Shirt, Collars and Cuffs Laundered in the newest style of finish. "The DOMESTIC FINISH." No high gloss to look like Celluloid or Paper Collars, but a nice medium finish that has all the appearance of new work. High gloss finish is all out of style. Gentlemen these times always ask for the "Domestic Finish." We have equipped ourselves with the latest machines for this high grade of work.KID GLOVES cleaned by a new process, giving them the same soft finish as new kid. Try us and be convinced.FALL IS APPROACHING—Our Dyeing Departments are equipped in the same manner as the Laundry, with all the latest and most up-to-date machinery and appliances for the handling of all grades of work, from the most delicate fabrics to the heaviest and coarsest material. Fine Lace, Ladies Dresses, Gents' Suits, Curtains, Portieres, Rugs, etc. CARPETS CLEANED in a superior manner; all moths removed by our process of cleaning.All the orders entrusted to the Pfeiffer Dye Works and Laundry are under the personal supervision of the proprietors. All our work returned with the quickest despatch. Customers have not to wait until near midnight to have their goods returned. All orders returned early Saturday afternoon.BRANCH OFFICE, Phone 54.MAIN OFFICE, Phone 524.88 Cote du Passage, Levis.2, 4, 6 McMahon St., Quebec.
UP-TO-DATE PEOPLE PATRONIZEPFEIFFER'S DYE WORKS AND LAUNDRY.
Shirt, Collars and Cuffs Laundered in the newest style of finish. "The DOMESTIC FINISH." No high gloss to look like Celluloid or Paper Collars, but a nice medium finish that has all the appearance of new work. High gloss finish is all out of style. Gentlemen these times always ask for the "Domestic Finish." We have equipped ourselves with the latest machines for this high grade of work.
KID GLOVES cleaned by a new process, giving them the same soft finish as new kid. Try us and be convinced.
FALL IS APPROACHING—Our Dyeing Departments are equipped in the same manner as the Laundry, with all the latest and most up-to-date machinery and appliances for the handling of all grades of work, from the most delicate fabrics to the heaviest and coarsest material. Fine Lace, Ladies Dresses, Gents' Suits, Curtains, Portieres, Rugs, etc. CARPETS CLEANED in a superior manner; all moths removed by our process of cleaning.
All the orders entrusted to the Pfeiffer Dye Works and Laundry are under the personal supervision of the proprietors. All our work returned with the quickest despatch. Customers have not to wait until near midnight to have their goods returned. All orders returned early Saturday afternoon.
BRANCH OFFICE, Phone 54.MAIN OFFICE, Phone 524.88 Cote du Passage, Levis.2, 4, 6 McMahon St., Quebec.