The Philadelphia Times from Philadelphia, Pennsylvania • Page 11

1 2 2 to to 1 MONDAY MORNING. THE PHILADELPHIA TIMES. NOVEMBER 23. 1896. 11 WONDERFUL AMERICAN HOG HIS BODY FURNISHES MANY DISHES FOR THE PENNSYLVANIA DUTCH.

LANCASTER COUNTY'S BIG RECORD More Pork Consumed by the Dunkards, Mennonites and Other Yeomen in That District Than in Any Other County of the United States -Even the Politicians of Lancaster Fall Back on Sauer Kraut and Speck When the Political Pot is Dry-Valuable, Receipts Never Before Printed Showing 'Twenty-Four Different Ways of Curing Pork Which Are Peculiar to Pennsylvania Germans -Sausage That Sells at a Dollar a Pound. From a Correspondent of THE TIMES. LANCASTER, November 20. The Pennsylvania Dutch, by their industry and a skill in mixed and intense farming, have made Lancaster county, the leading agricultural county in the United States. These people excel in all branches of agriculture, and have a national reputation as As the regular hog-butchering season will soon commence, some description of the methods pursued by the Mennonites and Dunkers in raising swine and curing pork may not be void of interest to the country readers of THE TIMES.

In 1890 Lancaster contained 66.742 swine, and there were slaughtered 40.816, being a greater number than were consumed in any county in the United States. The Mennonites and Dunkers do not believe in keeping fancy animals, but only those for good use and profit. Cows should be productive of milk, and of a form adapted for beef: oxen hardy and hard-working; sheep kept fine by never selling the best, and swine. not the largest merely, but those fattening best on least food. The principal breeds are Chester Whites, Poland China, Berkshire, Yorkshire.

Essex and Jersey 1 reds. The Chester Whites breed originated in the adjoining county of Chester In 1818 from some swine which were imported from Bedfordshire, England. The swine receive the best food and the greatest care, and they will frequently, at a year old. weigh from 500 to 600 pounds dressed; and hogs have been raised in Lancaster county that weighed, when only 9. or 12 months old, over 1.000 pounds dressed.

Lancaster swine are entirely different animals from the which are in many, sections of the Southern and Western which roam wild in the forests and live on acorns, roots. etc. A Northern breeder at a fair in on of the St athern States found that his pen of sleek, fat Berkshires received little attention, and that the pens of were the favorites. He asked a native the reason and received the reply: "You uns hain't got the kind of hogs we 'uns wants: we 'uns want a hog that'll outrun a nigger." The owner of a hundred farm will have 25 hogs and will slaughter or 23 in the winter, sell 13 or 16 dressed, and keep for his own family consumption. The swine are kept in pens during winter.

but in the spring (re turned out generally into an apple orchar where they remain until the fall, when they are put into the pens to fatten. During the warm weather they, as a rule. receive no food except the slops from the family table. They live on fallen apples and other fruits, roots, grass, etc. Swine can be seen even on the public roads, wallowing in the mire--mud puddles-which is natural to swine.

The swine always have a place provided for them to wallow. They frequently roam to. the mountains, when they are adjacent, and feed on acorns, chestnuts. shellbarks, but always return home at night. As the farmers in this region have their fields fenced with post and rail and worm fences, which are "horse-high, bullstrong and pig-tight," the swine rarely get into the fields and do injury to the growing crops.

Swine are: frequently allowed during the summer. to pasture on clover, the apple orchards being frequently seeded down. and are fattened in the fall, when they are put into the pens, on Indian corn, middlings, milk, roots, being fed all they will eat three times a day. They are also given, when confined in pens, wood or coal ashes, with bits of coal in it; husks, tree leaves and other kinds of herbage, salt, charcoal and sulphur. Pork is made into a greater variety of provision than in any other part of the Union which I have visited shoulders, flitches, chines, fresh sausage, smoked sausage, garlic sausage, bologna, speck wurst, frankforts, pudding, blood pudding, liverwurst, scrapple, pawnhaus, head cheese, souse, etc.

There are numerous pork butchers in Lancaster county, but they generally reside in the cities and towns. and have stalls in the market houses, or serve meat routes. Then there are men who work at. their regular trades in the warm weather, as stone masons, plasterers, and who follow pork butchering in the winter. These butchers kill for private families who reside in the villages and towns and keep hogs.

Hog on farms is nearly always done by the owner of the farm and his family. An' energetic farmer, with one or two assistants at. the smoke house basement and several in the kitchen of the farm mansion, will have three or four porkers killed, sealded and bung by sunrise, and by night everything is tinished and the farm house put in complete order, Nearly every large farm has a smoke house, which is. as a rule, a stone structure about 14x14 feet in size, and in the basement of this building the butchering is carried on. Fresh pork is in season from October to April, and some farmers now prefer to slaughter hogs when they reach a certain welght-say 200 pounds--and butchering is done frequently on farms.

Hickory sawdust, or hickory chips, are considered the best materials to smoke pork or beef. The meat is always smoked in a smoke house, where it is allowed to hang after being smoked until is is used -frequently for many months. Pork is always smoked at the regular butchering time, late in the fall or early in the winter. The Mennonites and Dunkers very rarely have any printed or written receipt book to guide them in cooking or butchering, and the subjoined receipts I have secured after a great deal of labor by personal interviews with farmers, pork butchers and others, and many of them will appear in print for the first They have been secured from the most reliable sources, and housekeepers can place implicit confidence in their reliability. It is hardly necessary to add that the spices should be the freshest and purest; that they should be freshly ground, and that the utmost care must be taken in butchering and curing the pork to obtain the best results.

If you want to make the best sausage you must use only the choicest part of the hog, just as the the best chicken salad is made when only the breasts of chickens and turkeys are used. The tenderloin of the hog makes the best sausage, but as the carcass of a mediumsized hog contains only a few pounds of tenderloin, this kind of sausage is very expensive and is generally only made by city butchers, it retailing frequently at first-class fine grocery and provision stores, in Philadelphia and New York as high as one dollar per pound. There are wealthy people in large cities who will pay this price for fancy sausage, just as they will pay one dollar per pound for prime butter. Sausage is generally made in Lancaster, however, from the tenderloins, neck and chine fat-in the proportions of two-thirds of lean pork to one-third of fat. Chop the lean and fat as fine as you can with cleavers or a sausage-cutter.

and then put in a large wooden tub. The Pennsylvania Dutch season sausage entirely according to taste and have no written or printed receipt to guide them. The amount of seasoning used to 25 pounds of black meat pepper, generally is: Salt. 7 ounces; ground ounces; summer savory, 8 tablespoonfuls; sweet marjoram, to suit taste, about 4 tablespoonfuls. Some persons season with coriander seed and garlic instead of summer savory and sweet marjoram, and others use sage, ground allspice and cloves in place of the two last named herbs in the proportion of a small tablespoouful each of sage, allspice, and cloves to 25 pounds of meat.

Mix the seasoning thoroughly through the meat with the hands, like you knead bread dough, and taste to see if it has the proper amount of seasoning. If the flavor is not satisfactory, add more seasoning. The seasoning not only improves the taste, but it also makes the sausage keep well. Then press the meat while still warm from the hog (As It works easler) with a sausage-stuffer into the cleansed intestines of the hog and hang in a cool, dark, dry place. To prepare for the table put in a frying pan with some butter or lard and fry well.

When frying keep turning the sausage occasionally, so that it will be thoroughly cooked, and prick the sausage with a fork to prevent the skin bursting. To clean the intestines of the hog lay them in salt and water or weak lime water, turn them inside out and scrape them, and rinse them, when they are ready to have the sausage meat stuffed into them. To Cure Beef and Pork. To each gallon of water add pounds of salt, pound of sugar, ounce of saltpetre and ounce potash. Boil these together until the dirt from the sugar rises to the top and is skimmed off.

Then put it into a tub and when cold pour it over the beef or pork, to remain four or five weeks. The meat must be well covered. with pickle, and should not be put two days after killing, during which time it should be slightly sprinkled with powdered saltpetre, which removes all the surface blood. leaving the meat fresh and clean. Hams cured in this way may be smoked as usual, and will be found excellent.

There is no better receipt for curing meat than this, and it Is in universal use in Lancaster county. How to Cure Hams. Hams cured by Thomas Love by the following process gained the first prize at the Maryland State Fair: "Mix two and one-half pounds of saltpetre, finely powdered, one-half bushel fine salt, three pounds of brown sugar and one-half gallon of molasses. Rub the meat with the mixture; pack with skin down. Turn over once a week and add a little salt.

After being down three or four weeks, take out. wash and hang up two or three weeks until it is dry. Then smoke with hickory wood three or four weeks; then bag or pack away in a cool place (not a cellar) in chaff or Hams Prepared for Smoking. To al ham of fifteen pounds put one pound of brown sugar, one pound and two ounces of salt. one ounce of saltpetre and ounce of salt prunella, bruised and mixed.

Rub the ham well and turn it every day for three weeks, at least. Then wipe it dry and hang it up to smoke. Each ham should be laid on a large vessel that will hold the pickle formed by the rubbing. After the Smoking Process. After hams have been smoked take them down and thoroughly rub the flesh part with molasses; then immediately apply ground or powdered pepper by sprinkling on as much as will stick to the molasses, when hang up to dry.

Hams treated in this manner will keep perfectly sweet for two or three years. This must be done before the fly deposits its eggs, for after that nothing will stop their ravages. No soaking is necessary. One pint of molasses and one or two pounds of pepper are sufficient for any ordinary family. Frankforts-Half-Smokes.

Take pork and beef in equal proportionssome persons, however, prefer to use less beef than pork--chop the meat very fine and season with pepper, salt, coriander seed and sage. Mix the seasoning thoroughly through the meat with the hands, as you mix bread dough, and then taste to see if properly seasoned. There is no rule about the amount of seasoning to be used and you must use your own judgment. Then press the meat into the cleaned intestines of hogs or sheep and boil the sausage in a kettle for a short time. Then hang up at once to smoke.

Frankforts need only be smoked a few hours. They are frequently made early in the morning and eaten at supper the same day. They are often eaten cold without any further cooking, but the best way to serve them is to put them in boiling water and allow them to remain not more than ten minutes before sending to the table. Frankforts are a favorite dish in German restaurants and beer saloons in Philadelphia and New York. and are frequently served in beer saloons for free lunch.

Bologna Sausage. Take fifty pounds of fresh beef and chop with cleavers as fine as possible. Place in a large wooden tub and season well with black pepper and salt. Bologna requires more seasoning than fresh sausage and you must season strong, say, six ounces of black pepper and one pound of salt. or even more.

Then add one pint black molasses and one pound of brown sugar. Knead well with hands, like you would bread dough, and get the pepper, salt. molasses and sugar thoroughly and evenly mixed through the meat. Then press the meat into beef skins (the cleaned intestines of a steer or cow). When pressing into skins do not allow air to get in the skins.

If any air gets in prick the skin with a fork and allow the air to escape. Place at. once in a pickle made of eight gallons of water, five pounds of brown sugar and eight ounces of This amount of pickle will cover two hundred pounds of meat and a less quantity will answer for fifty pounds of meat. Place the sausage in a sweet cask, with the pickle covering them. Use a heavy weight to keep them under the pickle and allow them to remain in the pickle exactly fourteen days.

Then hang up immediately to smoke, which requires from one to three weeks. Smoke with hickory sawdust or hickory chips. Bologna, if properly made and allowed to hang in a cool, dry place, like a smoke house, will keep- sweet for six months or more. It is eaten cold, without being cooked, as a relish, cut in thin slices. and is a popular dish in German restaurants and beer saloons in large cities.

Summer Bologna Sausage. Cut fine with cleavers one pound each of lean beef, pork, veal, beef suet and bacon fat. Season with five tablespoonfuls of powdered. sage, one-half ounce each of parsley, summer savory, sweet marjoram and thyme, well mixed; one teaspoonful each of red (cayenne) and black pepper, one-half grated nutmeg, onehalf teaspoonful of cloves, one small minced onion and salt to taste. Press into cleaned beef skins, place in a pan of water and allow slowly to come to a boil.

Boil one hour and prick the skin with a fork to prevent bursting. This should be eaten cold, cut in thin slices. If you want to keep them more than a week, rub the outside of the skin with oil or melted butter; then wash it off before using. These sausages can be smoked like regular bologna sausage and are very nice also when smoked. Speck- Wurst.

Speck-wurst is made like the regular bologna sausage with exception that pieces of speck (the fat of the hog) are cut fine (but not as fine as the beef) and are mixed thoroughly with the beef before it is pressed into the skins--the proportions about one pound of speck to four pounds of beef. Season also with allspice to taste. Garlic Sausage. Take fifty pounds of fresh pork and cut very fine with a sausage cutter or with cleavers. Place the meat in a large wooden tub and season well with black pepper, and salt to suit taste.

Mix thoroughly' with hands. Then add one-fourth of a pound of garlic. and two ounces of ground allspice. Knead well with the hands and get the seasoning well through the meat. Then hang up at once and smoke for several days only -two or three days is sufficient.

They should be put in hot water and boiled not longer than ten. minutes when wanted to serve on table. They can be eaten either warm or cold. Some persons eat them without boiling. Smoked Sausage.

To make smoked sausage prepare the sausage just as you do fresh sausage, and then hang the sausage the next day in the smoke house and smoke them well. Pudding. Take the head, skin, pluck (heart, liver and lights) of a hog or hogs, cover with water in a kettle and boil until perfectly tender, when remove from the fire and take out every bone and chop the meat fine. Put back on the fire in the liquor in which it was boiled and season with black pepper, salt and sweet marjoram, using the same quantity of eaeh as -you would for fresh sausage. Boll twenty minutes.

Then while warm press into the cleaned Intestines of a hog. Fry in a pan with butter and lard when wanted for the table. Liver wurst is similar to pudding. Scrapple. Take a medium-sized fresh pig's head.

remore the brains (which are a delicacy when fried) and soak the head over night in tepid water. The next morning wash In several waters and put to boil in sufficient hot water to cover: Boil until the meat is tender. then take out of the pot and remove every particle of bone. Chop the meat fine, but do not put back on the fire in the liquid in which it was boiled. Strain the liquor and put back immediately on the fire, where it should be reduced to about one gallon.

Salt it and sprinkle into it suficient yellow corn meal to make consistent mush, say about Pour the mush in the pan with the chopped three cupfuls to 2 four quarts. Cook for twenty minutes. Keep stirring constantly. meat, mixing thoroughly, season again with salt, red and black pepper, thyme and sage, When cold this mixture will form a solid cake. When wanted to serve on table cut in slices an inch thick and fry brown in a pan like mush.

No fat is required, there being sufficient in the scrapple. Scrapple keeps well, but should be kept in a cool, dry place like a smoke house or a garret. This is a very popular breakfast winter dish in Philadelphia and New York, and is especially good with buckwheat cakes. Blood Pudding. Blood pudding is made by allowing the hog or hogs, when they are stuck at butchering time, to bleed in a tub or other vessel, and thus none of the blood is allowed to go to waste.

Speck (the fat of the hog) is cut fine and put in the blood, the proportions being about one-half blood and one-half speck. This mixture is then seasoned with salt and pepper to suit the taste. Some persons also season with sage. The mixture is then pressed into the cleaned intestines of the hog, and the puddings are then put in hot water and boiled, when they are. ready for the table, and are eaten cold.

Blood pudding is sometimes smoked after being boiled. when it will keep in good condition for months. Pawn-haus is generally made from the liquor in which the pudding meat was boiled. The liquor after being well seasoned with salt, pepper and sage should have yellow corn meal slowly stirred in and then boiled about twenty minutes, or until the mixture stiffens well. This mixture is then poured into pans to cool, and when wanted to serve for the table cut in thin slices and dip each slice in flour and fry like mush.

Some persons make pawn-haus out of fresh beef. Beef pawn-haus is made like scrapple with the difference that beef is used instead of pork. Head Cheese. Take one or more hogs heads and after removing the and noses lay the heads in salt water over night then wash and put on to boil. Remove from the fire and take out every particle of bone.

Chop the meat fine and season to taste with pepper, salt and herbs. Return to the fire for a short time and then pour into bowls and set away to cool. This is a very popular dish, and is eaten cold with vinegar. Pigs' Feet Pickled, or Souse. Scald and scrape clean the feet.

To remove the coverings of the toes singe them in hot coals, wash the feet perfectly clean and put in a pot of hot water, but it should not be boiling. Boil slowly, removing the scum as it rises until the bones are When the meat is well cooked remove from the liuid and pour as much cold vinegar over them as will cover them. Then add one-third as much liquid in which they were boiled as vinegar. Season with pepper. allspice.

cloves and mace. Put in a stone jar with a cloth 'and a tight fitting cover over jar. They will be ready to serve on table in several days and are eaten cold with vinegar. This another very popular dish, and is served restaurants in Philadelphia and New York. To Try Out Lard.

After removing the skin cut the leaf lard into small pieces and put it into a kettle or sauce pan. Add a half pint of water to prevent burning and set over the fire and allow to melt slowly. Stir frequently and let it simmer until it is reduced to brown scraps. Remove the scraps with a perforated ladle. throw in a little salt to settle the fat.

and when clear strain through a coarse cloth into jars. You must watch it constantly, stirring from the bottom, until the salt is thrown into settle it. then set it back upon the fire until clear. Do not allow it to scorch, as it will injure the flavor. To Smoke Meat.

For eighty pounds of meat take three ounces of saltpetre, one-half pound of sugar, one pint salt. Mix well together and rub in meat while warm. The next day rub with salt and keep in cellar fifteen days, when it is ready to smoke. How to Boil a Ham. A ham can be made sweet and the flavor of the meat much improved by putting one or two large teacups of brown sugar in the water in which the ham is boiled.

Another way is to put a teacup of New Orleans molasses and one of vinegar made from apple cider in the water, and when the ham is boiled allow it to remain in the pot until the liquid cools. Sliced ham can be kept fresh for weeks and prevented from becoming mouldy by simply dipping it in melted lard or fat dried out of the ham fat. Seasoning for Fresh Sausage or Pudding. To every fifty pounds of meat use fourteen ounces of salt and four and ounces of black pepper and herbs to suit taste. Meat Cheese.

Boil one pound of pork and chop fine. Boil an ox's liver, heart and tongue. Remove all the hard and sinewy parts and chop the remainder fine. Mix all meat well together and season to suit taste. Put in a pan or tie in a cloth and press hard.

When it cools thoroughly it will become solid and Is eaten cold, cut in thin slices. Dry Salted Hams. Mix one pint salt, half pound brown sugar, thirty ounces saltpetre, which is sufficient for eighty pounds of meat. Rub meat thoroughly with this mixture and then let the meat stand three hours. Then salt it down with two quarts of fine salt.

Let stand two weeks, then hang up. Sauer Kraut and Speck. Sauerkraut and speck is a daily article of diet among Pennsylvania Germans in the winter time. Sauerkrant, pork and potatoes are boiled together and make. a very palatable dish.

To make sauerkraut first scald your "stand" thoroughly; then scald the cutter, tub and the stamper well. The "stand" should hold from a half barrel to a barrel. Remove the outer leaves of the cabbage, halve them, take out the heart and proceed and cut with a slaw cutter, like you make coleslaw, although cut it coarser. Lay some clean leaves at the bottom of the stand and sprinkle over them a handful of salt. Pour in a half bucket of cut cabbage, stamp gently with a wood sauerkraut stamper until the juice makes its appearance; then, add another handful of salt and so on until the stand is full.

Cover over with cabbage leaves and put on top a clean board fitting the space pretty well, and set on the board a stone weighing twelve or fifteen pounds. Place the stand in a cool place, and when severe freezing weather comes remove stand to the cellar, when it will be ready to use in five or six weeks. The Savoy cabbage makes the best kraut, although the Drumhead, or Flat Dutch, is twice as productive. DAVID J. NEVIN.

A Worthy Charity in Need of Help. Thanksgiving Day has been set aside as donation day at the Jewish Foster Home and Orphan Asylum, Mill and Chew streets, Ger. mantown. The management of the home ask for contributions in order to carry on the work entrusted to its care, as the hard times of the year now closing has diminished its resources and increased the demands on its help to the utmost. The home is now caring for 112 children, besides providing for a number of boys placed in various situations in the city.

All cash donations should be sent to Jacob Miller, treasurer, 926 Market street, and articles of merchandise to the home. A musical entertainment will be given in the afternoon by the children from 4 to 5 o'clock. The Picture the People Favored. The pictures shown in the free exhibition of the department of the Civie Club, held in the Academy of the Fine Arts last Saturday evening excited much interest. The admission tickets had coupons attached to them upon which each visitor wrote the catalogue number of the picture he or she most admired.

The vote resulted in favor of Charles Harold Davis' picture, "The The next in popular favor was the picture by Daniel Ridgeway Knight, "Hailing the Planing Mill Burned Down. Special Telegram to THE TIMES. PETERSBURG, November large planing mill of the Emporia Lumber Company, at Emporia, Greenville county, was destroyed by fire this morning, with its valuable plant and a large quantity of lumber. Loss, partially covered by insurance. The fire originated in boiler room.

Seven cars belonging to the Atlantie and Danville Railroad Company, three of which were loaded with lumber, were burned, entailing a loss of $3,000. Decided to Strike. HAMBURG, November a meeting of the corn porters and coal heavers to day it was decided that their organizations should join in the dock strike. It was announced that the dockers of America had also promi ised to support the movement. FRANKLIN CHESS TOURNEY Interest in the Game at a High Pitch-The Mercantile Library Drawings.

The interest in the Franklin Chess Club tournament has risen to a high pitch, and on the regular playing nights (Wednesday for general tourney and Thursday for cup nights) the rooms crowded. The cup drawings week ending Thursday, November 26, are: Ferris plays first against Newman. Wyeth plays first against Young. Morgan plays first against Shipley. Maguire plays first against Voigt.

Kaiser plays first against Bampton. Stuart plays first against 0. P. Smith. The minor drawings for week ending Wednesday, November 25, are: Brown plays first against Markland.

Landreth plays first against Boice. Whitecar plays first against Sweeney. Garde plays Arst against Livingston. Nass plays first against Bartow. Rowland gives and move to Knox.

The following players have the most forward scores: Stuart beat Smith, Brown (class B), Landreth (C) and drew with Newman and Garde (C). Voigt beat Landreth (C), Livingston (C), Whitecar (C), and drew with Morgan. Brown (B) beat Bampton, Boice (C), and drew with Shipley. The other results are: Bampton beat Maguire. Ferris drew with Young.

Kaiser beat Smith. Morgan beat Brown (B) and drew with Voigt. Newman drew with Stuart. Shipley drew with Brown (B). Young drew with Ferris.

Bartow (B) beat Markland (B). Boice (C) beat Voigt. Garde (C) beat Sweeney (C) and drew with Stuart and Knox (C). Landreth (C) beat Morgan and Nass (B). Livingston (C) beat Landreth (C).

Rowland (B) beat Bartow (B). Sweeney (C) beat Landreth (C). It should be remembered that class receives pawn and two, and class a knight, and class in turn gives pawn and move to class C. THE LIBRARY TOURNEY. The drawings in the Mercantile Library chess tournament of games to be played by Saturday, November 28, are: Baumann first, vs.

Henry and Maguire. Chilton frst, vs. Stout and Thomson. Darkow Orst, vs. Rhoads and Wyeth.

Henry first, vs. Lloyd and Wyeth. Neumann first, vs. Baumann and Stout. Reynard first, Maguire and Rhoads.

Rhoads first, vs. Chilton. Lloyd first, vs. Thomson. Maguite first, vs.

Neumann. Stout Arst. vs. Reynard. Thomson first, vs.

Darkow. Wyeth first, vs. Lloyd. Results so far are: Thomson beat Baumann, Chilton, Reynard and Neumann. Stout beat Baumann, Henry and Maguire.

Wyeth beat Chilton twice and Reynard. Chi'tou beat Reynard twice and Lloyd. Reynard beat Lloyd and Wyeth. Lloyd beat Darkow and Wyeth. Maguire beat Baumann and Henry.

Rhoads beat Baumann Maguire. Baumann beat Chilton. Darkow beat Chilton. Henry beat Darkow. Neumann and Rhoads drew.

Messrs. Maguire and Wyeth are playing in both the Franklin and Library tournaments. A CLUB SIMULTANEOUS. Next Saturday evening will be devoted to the Franklin Chess Club's first monthly simultaneous. Mr.

Kemeny, on this occasion, will be the single performer. The boards will be free and intending players should engage their boards as early as possible. ANOTHER MUZIO. M. Janowski, the brilliant French chambe styled the Murat of chess, and pion, may the following is an example of his gambit The French master gives the style of play.

odds of queen's knight, which remove from the board before playing the game. White- Black-A. Mateur. 1. to 4.

to 4. 2. to 4. P. The modern knight player, who is up to snuff, play at this point to 4.

3. Kt to 3. to Kt 4. 4. to 4.

to Kt 5. 5. Castles. Kt. 6.

P. to 3. 7. to 5. P.

8. to 3. In our practice we have found ch. the most attacking. 8.

to 3. 9. to 2. Kt to 2. 10.

to 3. to 4 ch. 11. to sq. Castles.

This facilitates the attack. 12. to sq. to 4. 13.

to 5. to 3. 14. Kt. TO R.

15. ch. to Kt 2. 16. to sq.

to 4. Black had so much lumber that he should have played 9 ch. 17. to 5. to 7.

And Janowski forced mate in four moves. STEINITZ AND LASKER. At latest advices Laker had won four and Steinitz one. ANOTHER SPARKLER. A sparkling 7x9 two-move problem by Mr.

Leissner, the well-known mate delineator. The theme of this study is piquant. No. 1,635. BLACK.

WHITE. White to play and mate in two moves. DONE. No. 1,633 yields to to 8.

to Kt 7 will not do on account of in reply. to sq. Is the stroke in No. 1,634. Found by Coroner, A.

C. Lowe, G. Shank, George L. Walker, F. W.

Doerr, I. P. Blakemore, Roeske, Z. U. D.

Wyeth, Dr. J. Robinson, H. Huston, John F. Lawrence, of Newark, N.

Th. B. Miller, of Wilkesbarre, Doe Barrett, Armour, T. M. H.

R. Stovey, Clericus, M. T. No. 1,629 by A.

B. Peticolas. No. 1,630 is' a true bill. for on Kt becoming a rook to 3 will not do, as white is left in a position of stalemate.

The indefatigable George L. Walker has accommodated Mr. G. C. Kunow, of Packerton, with a correspondence game.

Should like to see the book he speaks of. A DEDICATION MATE. Mr. A. Roegner, of Leipzig, has dedicated the following charming 8x3 three-mover to the most distinguished of living chess celebrities, Baron von Heydebrandt und der No.

1,636. BLACK. WHITE. White to play and mate in three moves. Drowned in the Schuylkill.

READING, November the upsetting of a canvas canoe on the Schuylkill river above Reading this afternoon Robert Leedham, aged 17 years. was drowned. Frank Shearer, his companion. saved himself by clinging to the boat, and when rescued was almost dead. Death of a Successful I Candidate.

PARIS, November the election of a member of the Chamber of Deputies for Bordeaux on Sunday the Socialist candidate, M. Ferrett, defeated M. De Crais, formerly bassador to Vienna, but M. Ferrett died suddenly while the poll was being declared. COL.

GRANT VISITS HANNA The Cleveland Man Said the Call Had No Political Significance. CLEVELAND, November Fred D. Grant paid a visit to Chairman Hanna today, having stopped on his way home from St. Louis, where he attended the reunion of the Army of the Tennessee. Mr.

Hanna said there was no political significance in the visit. Colonel Grant will go to Canton to-morrow to pay his respects to President-elect MeKinley. Marriage Licenses Marriages and Deaths LICENSES. Gove S. Layton and Mathilda Mark.

William T. Yates and Estella Kirby. John Mater and Anna B. Barker. Nat.

Minkens and Ada Fletcher. Joseph Mulgrew and Catharine C. Flood. Samuel McLaughlin and Clara E. Tingle.

John Doyle and Annie King. William Blackburn and Jennie O' Gara. Isaac Wise and Ida Samuel. John Rawlings and Carolina Howarth. August F.

Nuss and Florence McCauley. John M. Volk and Millie Hoffman. William G. Hickman and Lillian O.

Jahn. Henry F. Dungan and Lydia E. Rieger. Joseph Cionfrone and Mary De Ninno.

Christian Walle and Carrie Hieber. Engler Ershaw and Ann Leary. Oscar Bonnell and Elsie P. Smith. Lorenz Sauer and Mary E.

Frei. Walter R. Lees and Elizabeth W. Dickey. Howell H.

Giberson and Anna Ferguson. George V. Hurdle and Emma A. Truitt. Frederick Ruckert and Rose Roder.

Patrick Perril and Bridget Flynn. Andrew J. L. Barker and Selena S. Commo.

Charles B. McQuaid and Mary Coonan. Joseph M. Riley and Kate Miler. Harry L.

Boyer and Emma Sliter. MARRIED. Philadelphia, November 18, 1896, at the residence Mr. John Sparks, 1422 Parrish street, by Rev. C.

Lee Gaul, Mr. GEORGE H. BARBER, of Templeton, Miss MARY A. BROWN, of Knoxville, Tenn. November 14, 1896, in Camden, N.

at the residence of Mr. Julius Zoll, the bride's uncle, by Rev. J. C. Dizinger, Mr.

EMIL BISCHOFF, of Lumberton, N. to Miss LOUISA WILHELMA BURGER, formerly of this city. Wednesday evening, November 18, 1896, by Rev. H. Hoffman, D.

at the residence of the bride, Mr. HARRY E. CASSEL to Miss LAURA daughter of the late Peter Schwindt. all of this city. -On the evening of November 17, 1896, in the Union Tabernacle Presbyterian Church, by the Rev.

Robert Hunter, D. Mr. ALBERT CHANCE and Miss LAURA M. WILSON, both of Philadelphia. Thursday, November 19, 1895, at the Chantry of Grace Church, New York.

MARY PIERSON, daughter of the late Alpheus P. Riker, to WINFIELD GRANT CONRAD, of Philadelphia. Norristown. on November 18, at the residence of the bride's parents, by Rev. C.

J. Musser, WILLIAM P. cOX. of Philadelphia, to CATHARINE QUILLMAN, of Norristown. Tuesday, November 17, 1896, by Rev.

F. W. Weiskotten, at his residence, 2126 North Hancock street. HARVEY J. FIET.

M. to Miss ELIZABETH G. ALBURGER, both of this city. FORREST- -On Wednesday evening, November 17, 1806, at their own residence, 1820 Allegheny avenue. by Rev.

S. G. Fitzgerald. Mr. ROBERT FORREST and Miss SARAH A.

CALHOUN, both of this city. FRYER November 18, 1896, at the Church of the Holy Communion. Broad and Arch street, by the Rev. Joseph Seiss, D. Dr.

NEVINS W. FRYER to BLANCH T. HUGHES. both of Philadephia. -JAMES FREDERICK HAMILTON, of West Chester, and ANNIE WOERTZ RITCHIE.

daughter of James, and Emma Ritchie, of Philadelphia, Pa. KRIPS- -On the evening of the 18th instant, in Abington Presbyterian Church, HARRISON A. KRIPS, of Philadelphia, and ESTHER daughter of J. B. Larzelere, of Jenkintown, were married by Rev.

John R. Henderson. the Centenary M. E. Parsonage, 426 North street.

Philadelphia, by Rev. J. G. Bickerton. Norember 19.

1896. ALFRED E. LEAVESLEY and SOPHIA WALBRIDGE. both of Philadelphia. November 18.

1896. at St. Joseph's R. C. Church.

Wilmington, by Rev. Father Birmingham. JOHN McCANN to Mrs. M. A.

McCOURT, both of Philadelphia. McCONNELL-KESSLER. -At the Centenary M. E. Church, West Philadelphia, November 19.

1896. by Rev. J. G. Bickerton, assisted by Rev.

S. K. McConnell, of Norwood, THOMAS M'CONNELL, to BERNARDA KESSLER. daughter of the late Rev. John Kessler, both of Philadelphia.

MEHL November 19, the Rev. William M. Baum, D. ALFRED S. MEHL, and ANNA SUTTERLEY, both of Philadelphia.

the home of the bride's parents, 437 East Cambria street, Philadelphia, November 18, 1896, by the Rev. Dr. Robert Whinna, pastor of Simpson Memorial M. E. Church.

Mr. DAVID OLDFIELD and Miss ELLEN MaeMILLON. both of Philadelphia. the Rev. J.

Gray Bolton, D. at lids residence, 1906 Pine street. November 19, 1896. JOHN E. OWENS, of Philadelphia, and REBECCA L.

BAKER, of Salem, N. J. Thursday. November 19. 1896, at the residence the bride, 4829 Walton avenue.

West Philadelphia, by the Rev. F. G. Coxson, DAVID R. RICHARDSON and Mrs.

KATHARINE C. SCOTT, both of Philadelphia. RICK Thursdar. November 19, at the residence of the bride, 2208 Philadelphia street. by Rev.

John R. Westwood, pastor of Seventh Street M. E. Church, residing at 1932 North Sixth street, HENRY RICKERTS and MARY BALL. both of Philadelphia.

Wednesday. November 18. 1896, by Rev. Frederick A. Bister.

STOUGHTON and REBECCA Si. SHEPHERD. daughter of George W. Shepherd. both of Philadelphia.

-On November 2, 1896. by the Rev. M. L. Cowl.

at St. Elizabeth's Church. THOMAS W. SWEATMAN and NEVA J. WHITE, both of Philadelphia.

-On November 17. at St. Theresa's Church, by Rev. Hugh Lane, AUG. V.

WEIDIE to ANNE C. KENNEDY, both of Philadelphia. November 19, 1896. at the residence of the bride's parents. 8622 C.

Tyler. WILLIAM WILSON to LILLIAN M. North Twenty-fifth street. by the Rev. Corydon REININGER, both of Chestnut Hill.

Barcalon. John B. Barclay, Laura F. Bayer, Julius F. Bayersdorter.

M. M. Benerman, Hallie A. Bowen, Israel. Braid, Christiana.

Bready. Rachel F. 77. Brown, Joseph W. Carey.

Margaret. Collom. Ann Jane. 75. Cousins, Catharine.

Dewees, Henry, 30. Dixon, Anna. Donohue, Catharine. Ellis, Mary Ann. English.

Frank A. 3. Ferry, John Firefle, Fredericka. Foody, John. Gaul, Ellen M.

Gough, John. Haines. Elizabeth F. Haldeman. Mary, 34.

Hooker. Esther A. Hughes, Ila M. Jarvis. Herbert J.

41. John, Ernest, 73. Johnson, Samuel, 92. Kenney. Anastasia, 61.

Kidd. John W. 21. Leighan, Anastasia, Liebtag. Louls, 35.

Loughrey, James J. McBride. Thomas, 2. DIED. McGurk.

Walter A. McLaughlin, Mary E. McLaughlin, Isabella. MeManus, Hugh, 51. Malady, Patrick, 62.

Marett, Charlotte, 71. Moore, Margaret J. Morris, Peter, 76. Naylor, Emily H. Nicholl, Robert.

Noone. Catharine, 2. Pool, Mary Ann, 80. Porter. William F.

9. Price, Edward S. Quinn, Rachel. Ray. Absalom.

52. Rotan. S. Caroline. Rowan.

James, 59. Simpson, Anna A. Smith. Ella M. Spencer.

Graham. Starr. Eliza B. 73. Stelnhart, Cath.

H. Stewart, James. 57. Stout. Anna A.

C. 11. Sweeney, Cornelius. Sweltzer, Charles. Thompson.

Thos. J. Toland. Emanuel H. Vandegrift.

Jesse J. B. Wakefield. Elizabeth B. Wiggan, Susan.

Williams. Arthur J. Wilson. William 8. Worlard, Sophin B.

BARCALON. -On November 19, 1896, JOHN B. BARCALON, aged 42 years. Funeral on Tuesday morning at 11.30 o'clock. from his late residence, Churchville, Bucks county, Pa.

the 21st instant, LAURA wife of Frank J. Barclay. The relatives and friends of the family are respectfully invited to attend the funeral, on Wednesday morning at o'clock, from ber husband's residence, 934 Moore street. High Mass at the Church of the Epiphany. Interment at Cathedral Cemetery.

the 20th Instant. JULIUS son of the late Rev. J. F. Bayer, aged 38 years.

Funeral services on Monday afternoon at 1.30 o'clock, at his late residence, 1013 West Cumberland street. November 21, 1896, MOSES M. BAYERSDORFER. aged 71 years. Funeral on Tuesday morning at 9.30 o'clock precisely, from his late residence.

814 North Fifth street. November 21, 1806, HALLIE A. BENERMAN, nee Warner, wife of 8. W. Benerman, of Lansdowne, Pa.

Due notice of funeral will be given. BOSTOCK -On the evening of November 20, 1896, THOMAS BOSTOCK, in his 43d year. Funeral on Tuesday afternoon at 2 o'clock, from hits late residence. 3558 Joyce street. BRAID November 20.

1893, CHRISTINA BRAID. wife of William Braid. Funeral on Tuesday afternoon at 2 o'clock, from her late residence. No. 2938 Frankford avenue.

On the 19th instant. RACHEL F. BREADY, widow of the late. Thomas Breads, aged 77 Fears. Funeral Monday morning at 10 o'clock.

from her late residence, Betbayres, Montgomery county, Pa. BOWEN. -On the 20th Instant. of pneumonia, ISRAEL BOWEN. 55 sears of age.

Due notice of the funeral. BRAID. -On the 20th instant. CHRISTINA, wife of William Braid. Funeral on Tuesday afternoon at 2 o'elock.

from her late residence, 2983 Frankford avenue. the 20th Instant. JOSEPH W. BROWN, son of the late William and Anna Brown, aged 24 years and 11 months. Funeral on Tuesday afternoou at 1 o'clock, from his late residence, 238 Reed street.

Thursday, November 19, 1896, MARGARET CAREY. The funeral will take place on Wednesday morning at 7.30 o'clock. from her late residence, 329 Bradford street, Sixteenth and Pine. Thence to St. Patrick's Church, where a High Requiem Mass will be celebrated for the happy repose of her soul at 9 o'clock precisely.

Interment at the Cathedral Cemetery. Relatives and friends of the family are respectfully invited to attend. COLLOM. -On November 20, 1896, ANN JANE. widow of the late R.

K. Collom, aged 75 years. Due notice of funeral will be given, from ber son's residence, 72 North Thirty -seventh street. November 20, 1896, CATHARINE, widow of the late Robert Cousins, in her 71st year. Funeral services this afternoon at 1 o'clock, at her late residence, 2864 Leithgow street.

To proceed to North Cedar Hill Cemetery, DEWEES. -On November 20, 1896, HENRY DEWEES, aged 30 years. Funeral on Tuesday afternoon at 1.30 o'clock. from the residence of his brother-in-law, No. 138 Grape street, Manayunk.

Services at house. November 20, 1896, ANNA. daughter of Frank and Mary Dixon, aged 1 month. Funeral this afternoon at 2 o'elock, from her parents' residence. 6913 Hagerman street, DONOHUE.

-On the 19th instant. CATHERINE. wife of Thomas Donohue. The relatives and friends of the family, also the League of the Sacred Heart and the Third Order of St. Francis, are respectfully invited to attend the funeral, on Monday morning at 8.30 o'clock, from her husband's residence.

2308 Coral street. Solemn Requiem Mass Church of Our Lady of the Visitation. "Interment at New Cathedral Cemetery. the 22d instant, DANIEL M. EGAN.

aged 61 rears. The relatives and friends of family are respectfully invited to attend the funeral, on Thursday morning at 8 o'clock, from his late residence, Newtown, Delaware county. High Mass at St. Katharine's, Wayne. Interment at St.

Dennis'. November 20, 1896. ANN. wife of Matthew Ellis. Funeral Tuesday MARY, morning at 8.30 o'clock, from her late residence.

232 Christian street. High Mass at St. Philip's Church. -At the residence of his parents, 1818 West Juniata street. Philadelphia.

on the 21st FRANK eldest son of Frank and Mary English, aged 3 years and 8 months. The relatives and friends of the family are respectfully invited to attend the funeral, on Tuesday afternoon at 2 o'clock. at the residence of his grandparents, Mr. Henry at Clayton, N. J.

Interment at Cedar etery. -On the 21st instant, JOHN J. FERRY, aged 52 years. The relatives and friends of the family, the Archcon Fraternity of St. Augustine's Church.

Division 17. A. 0. and the emploves of Dungav, Hood are respectfully invited to attend the funeral, on Wednesday morning at 8.30 o'clock, from his late residence. 1516 North Fourth street.

Solemn Mass of Requiem at St. Michael's Church. Interment at New Cathedral Cemetery. the 21st FREDERICKA, wife of the late August Firefile. aged 74 years.

The relatives and friends of the family are respectfully invited to attend the funeral, on Tuesday at 2 o'clock, from the residence of her Frederick Bubeck. 3051 Kensington avenue. Interment private, at Mt. Peace on the 18th JOHN, son of Cecilia and the late Michael Foody. Funeral on Monday morning at 8.30 o'clock, from his late residence, 2742 East Cumberland street.

the 22d instant, DANIEL. husband of the late Anna Mary Fox, in her 75th year. The relatives and friends of the family, also the members of the Archeonfraternity of the Holy Family, are respectfully invited to attend the funeral, on Wednesday morning at 7.30 o'clock, from his late residence, No. 1609 North Fourth street. Requiem Mass at 9 o'clock.

at St Peter's Church. Interment at Most Holy Redeemer Cemetery. November 21. 1896, ELLEN daughter of the late Simon M. and Ann Gaul.

Funeral on Tuesday at 2 o'clock, from her late residence. 1532 North Twentieth street. the 18th JOHN GOUGH. Funeral on Monday morning at 8 o'clock, from his late residence, 1336 South Eighteenth street. on November 19, 1896, at Camden, N.

ELIZABETH wife of Samuel W. Haines, of Atlantic City, N. aged 55 years. Funeral this morning at 11 o'clock, from the residence of her brother-in-law. George Lovewell, No.

636 Royden street, Camden, N. J. HALDEMAN. Haldeman, the aged 19th 34 years. MARY, Funeral wife ser- of rices at- ber late residence.

1830 North Hicks street. on Monday morning at 9 o'clock. Brooklyn, N. on November 16, 1896, in the 72d year of her age. Mrs.

ESTHER A. B. HOOKER. wife of Commander Edward Hooker, U. S.

N. November 19, 1806. ILA MAY. wife of Clyde N. Hughes and daughter of John and Anna Binkley.

Funeral services this afternoon at 2 o'clock at the residence of her parents, 703 Union street, West Philadelphia. the morning of November 21, 1896. HERBERT dearly beloved husband Annie M. Jarvis, aged 41 years. Funeral on Wednesday morning at 8.30 o'clock.

from his late residence. No. 2014 Bodine street. Solemn Requiem Mass at St. Edward's Church at 10 o'clock.

the 21st ERNEST JOHN, aged 73 years. Funeral services at his late residence, 124 North Eighth, Monday at 2 o'clock. Interment at West Laurel Hill. -On November 20, 1896. SAMUEL JOHNSON.

in his 924 year. Funeral on Tuesday morning at 11 o'clock, from his late residence, Cornwells, Bucks county, Pa. Carriages will meet trolley at Red Lion, from 10 to 10.30 o'clock. On the 27th instant. ANASTASIA, daughter of the late Edward and Mary Kenney, in her 61st year.

The relatives and friends of the family, also the League of the Sacred Heart, are respectfully invited to attend the funeral, on Tuesday at 84 o'clock, from the residence of Mr. Kingston. corner Seventeenth and Corr streets, Tioga. High Mass at St. Stephen's Church, Nicetown.

Intermeut at Cathedral Cemetery, November 19, 1896, JOHN eldest son of Sarah and the late Francis W. Kidd. aged years. Funeral to-day at 2 o'clock, from his mother's residence. 1335 Chadwick street.

-On the 18th ANASTASIA RICE LEIGHAN, aged 68 years. Funeral this morning at 7.30 o'clock. from the residence of M. A. Hayes, undertaker, 108 Price street.

the 21st LOUIS LIEBTAG, aged 35 years. Funeral services on Tuesday atternoon at 1 o'clock, at his late residence, 1040 Sarah street. -On the 20th JAMES son of John and Mary Loughrey. Funeral on Tuesday morning at 8.30 o'clock. from his parents' residence, 2638 East Allegbeny avenue.

the 20th THOMAS WILLIAM CASPER MeBRIDE, aged 2 years. Funeral this afternoon at 1 o'clock, from his parents' residence, 942 North Front street. McGURK. -On the 21st instant. WALTER son of Michael J.

and Margaret T. McGurk, aged 25 years. The relatives and friends of the family, also William Jenners' New Year's Association, are respectfully invited to attend the funeral, on Thursday morning at 8.30 o'clock, from his parents' residence, 810 Moore street. High Mass of Requiem at the Church of the Epiphany. Interment at Catbedral Cemetery.

November 22. 1896. ISABELLA, widow of the late Charles McLaughlin, aged 76 years. The relatives and friends of the family, also B. V.

M. Sodality and Sacred Heart Soclety, are respectfully invited to attend the funeral, on Thursday morning at 8 o'clock, from the residence of her son-in-law. Mr. John J. Gorman, No.

4955. Girard avenue. West Philadelphia. High Mass at Our Mother of Sorrows' Church. Interment at Havre de Grace, Md.

On the 19th MARY daughter of Mary A. and the late Daniel MeLaughlin. Funeral this morning at 8.30 o'clock, from the residence of her mother, 519 Federal street. -On the 20th HUGH McMANUS. aged 51 years.

Funeral services this evening at 8 o'clock, at his late residence, 2260 Bouvler street. Interment private, at Hillside Cemetery, Tuesday morning. the 20th PATRICK MA: LADY, aged 62 years. Funeral this morning at 7.30 o'clock, from the residence of his son-inlaw. James Abern, 2833 Spring street, Twentyfifth ward.

the 20th instant, CHARLOTTE. wife of the late Philip W. Y. Marett, in her 71st year. Funeral services on Monday afternoon at 2 o'clock, at her late residence, 3514 North Twelfth street.

the 21st instant, ANNIE widow of W. J. Martin. The relatives and friends of the family are invited to attend the funeral, on Tuesday morning at 8.30 o'clock, from her late residence. Haverford, Pa.

Solemn Requiem Mass at the Church of Our Mother of Good Counsel. Interment at St. Dennis', -Op the 20th instant. MARGARET wife of James Moore. Funeral services on Monday afternoon at 1 o'clock.

at her husband's residence. 3052 Frankford avenue. MORRIS. -On the 20th PETER STRYKER MORRIS. in his 76th year.

Funeral services on Monday afternoon at 1 o'clock, at his late residence. 1826 Poplar street. Saturday, November 21, 1806, JOHN MURPHY. The funeral will take place on Wednesday morning at 8 o'clock, from his late residence, 1633 South Twenty-first street. Thence to the Church of Saint Thomas Aquinas, Eighteenth and Morris streets, where a Solemn Requiem Mass will be celebrated for the happy repose of his soul at 9.30 o'clock precisely.

Interment at New Cathedral Cemetery, Relatives and friends of the family are respectfully invited to attend. on the 18th instant. at Pennsgrove. N. EMILY wife of Captain Thomas Naylor.

Funeral on Monday morning at 11.30 o'clock, from the residence of her husband. the 19th ROBERT NICHOLL. Funeral this afternoon at 1 o'clock, from his Inte residence. 2059 Bellmore avenue. Services at the East Allegheny Avenue Baptist Church at 2 o'clock.

NOONE. -On the 20th CATHARINE, daugbter of James and Ida Noone, aged 2 years months and 20 days. Funeral this morning at 8 o'clock, from her parents' residence, 4215 Brooklyn place. O' -On November 22, 1896, HENRY J. O'BRIEN, aged 36 years.

Due notice of the funeral will be given, from his late residence, 1127 South Thirteenth street. the 20th instant, MARY ANN L. POOL, aged 80 years. Funeral 011 Monday afternoon at 1 o'clock, from her late residence, 1528 North Thirteenth street. FINANCIAL Augustus Heaton.

John Story Jenks. James M. Aertsen. Charles Hi. Banes.

William S. Lincoln Godfrey. William 'Weightman. John H. Converse, President LIVINGSTON ERRINGER.

Vice President-WILLIAM L. DU BOIS. Second Vice Pres. -BENJAMIN B. COMEGYS.

Sec. and Treas. -EDMUND D. SCHOLEY Assistant -HEN B. RUSSELL.

Assistant Secretary-HORATIO G. LLOYD. Philadelphia Bonds ISSUED FOR SUBWAY Under Proposal Received Nov. 17, 1895. We offer for sale a limited amount of the Five Series, maturing annually from December 31,1906.

THE PHILADELPHIA TRUST SAFETY DEPOSIT AND INSURANCE CO. FIRE AND PROOF MARBLE FRONT BUILDING. Nos. 413, 415 and 417 CHESTNUT STREET. CAPITAL $1.000.000 SURPLUS 2.000.000 For safe keeping of Government Bonds and other securities, Family Plate.

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The Company is by law empowered to act as EXECUTOR ADMINISTRATOR. TRUSTER. GUARDIAN. ASSIGNEE. RECEIVER OR MITTEE.

MONEY RECEIVED ON DEPOSIT AND IN. TEREST ALLOWED. All trust investments are kept separate and apart from the Company's assets. DIRECTORS: J. Livingston Erringer, William Henry Trotter.

Benjamin Comegys. William, L. DuBois, For full particulars inquire at our offices. DREXEL CO. Chestnut and Fifth Streets.

JAMES H. CHAPMAN Representing Harvey Fisk Sons, 421 Chestnut Street. NOVEMBER 21. 1896. TO THE INCOME BONDHOLDERS OF THE BAY STATE GIS COMPANY (of Delaware.) The undersigned, at the request of holders of Income Bonds DO a large amount, who deem it important that all the bolders of these bonds should act in nnison to protect their rights, request other owners of such bonds to communicate with either of the undersigned Trust Companies.

which will act as depositaries of the bonds and give receipts for the same. THE FIDELITY INSURANCE, TRUST AND SAFE DEPOSIT COMPANY, Philadelphia. H. H. PIGOTT, Secretary.

MASSACHUSETTS LOAN AND TRUST COMPANY, BOSTON. STEPHEN M. CROSBY. Samuel Dickson, Philadelphia Benjamin L. H.

Tower, Boston -Counsel. J. H. Hoffecker, Wilmington GEO. A.

HUHN SONS BANKERS AND BROKERS BULLITT BUILDING. 143 S. FOURTH ST. STOCKS AND BONDS BOUGHT AND SOLD ON COMMISSION. MEMBERS OF THE NEW YORK, PHILADELPHIA AND CHICAGO STOCK EXCHANGES Private Wires to New York.

Chicago. Boston. Washington Baltimore and Pittsburg. STOCKS BONDS Bought and Sold on Commission. Orders executed promptly and satisfactorily.

Members of the Philadelphia and New York Stock Exchanges. Exclusive private wires between our Philadelphia and New York offices. DE HAVEN TOWNSEND 428 Chestnut Street, Philadelphia. 40 Wall Street, New York. PARENTS- month WRITE investment US that REGARDING will provide OUR $5 capital to start children in business at the proper time.

References furnished. CHAS. T. VEY, Denver, Col. November 19.

1896, at Danborough, WILLIE son of Sallie W. and the late William F. Porter, and grandson of Susan M. Porter and the late Eleanor M. Barnes, aged 9 years and 6 months.

Funeral services on Monday afternoon at 1 o'clock. at the residence of his uncle, Joseph F. Porter, 1325 South Fifth street. the 20th EDWARD son of the late Andrew and Clementine Price. Funeral this morning 8 o'clock.

from his late dence, 817 Silver street, Camden. QUINN. -On the 19th RACHEL. wife of Patrick Quinn. Funeral on Monday morning at: 8.30 o'clock.

from her late residence, 2314 Caldwell street, below Walnut street. the 20th ABSALOM RAY. aged 52 years Funeral on Tuesday afternoon at 2 o'clock, from his late residence, 4740 Stiles street. the 18th S. CAROLINE.

wife ROT Joseph L. Rotan. Funeral services on Monday morning 10 o'clock, at the residence of her husband. 416 Wildey street. the 19th at Phoenixville.

JAMES ROWAN, aged 58 years. Funeral this morning at 9 o'clock. from the residence of his son. No. 9 Fairview Terrace.

the 19th instant, CATHARINE, wife of John Sheridan. The relatives and friends of the family are respectfully invited to attend the funeral. on Tuesday morning at o'clock. from her husband's residence. 1619 North Third street.

Solemn Requiem Mass at St. Michael's Church. Interment at New Cathedral Cemetery. the 21st ANNA wife of Charles Simpson, aged 51 years. Funeral on Tuesday afternoon at 2 o'clock.

from her husband's residence, 547 Haines street, Germantown. the 21st ELLA only child of W. Clifford and Hattie M. Smith. aged 6 weeks.

Funeral services this afternoon at 2 o'elock, at her parents' residence, 2623 Marshall street. the 19th ELIZA relict of the late Moses Starr, in her 73d year. Funeral on Monday afternoon at 1 o'clock. from the residence of her sister. Mrs.

Ellen Prior. 604 Line street. Camden. November 21, 1896, CATHARINE, wife of Robert Steinhart. The relatives and friends of the family are respectfully invited to attend the funeral.

09 Thursday morning at 8.30 o'clock. from her husband's residence. 127 Dana street. Solemn Requiem Mass at St. Augustine's Church.

Interment at Holy Cross Cemetery. Greenwich, on the 20th STEW JAMES STEWART. in the 5Tth rear of his age. Funeral at Friends' Meeting House, Greenwich. N.

on Second day, Eleventh month. 23d inst. on Saturday morning. Norember 21, at his residence, Kaolin, GRA- HAM SPENCER, aged 44 Fears. Funeral services at 1822 Pine street.

on Tuesday morning, November 24, at 11 o'clock. the 19th ANNA A. daughter of Elizabeth and the late Gilford Stout and stepdaughter of August Bettgar, aged 11 years. Funeral this afternoon at 2 o'clock, from her parents' residence, 172 Lehman street. Germantown.

SWEENEY. -On the 20th CORNELICS SWEENEY, aged 48 veare. Funeral on Tuesduy morning at 7.30 o'clock, from his late residence, 128 Pastorius street, Germantown. SWEITZER. the 21st CHARLES SWEITZER, aged 26 years.

Funeral services on Tuesday afternoon at o'clock. at his late residence, 3354 North Tenth street. the 22d Instant. THOMAS busband of Mary E. Thompson, aged 63 years.

The relatives and friends of the family are respectfully invited to attend the funeral services, on Wednesday afternoon at 8 o'clock. from his late residence. 1309 West Clearfield street. Interment private, at Odd Fellows' Cemetery. -On the 18th Rev.

EMANUEL H. TOLAND, aged 72 years. Funeral on Monday at 12 o'clock. from his late residence. 1736 North Twentleth street.

the 20th JESSE J. son of William and the late Mary A. Vandegrift, aged 88 years, Funeral this afternoon at o'elock, from the residence of his father, Eddington, Bucks county, Pa. the 20th ELIZABETH widow of the late Lukens Wakefeld, in her 81st year. Funeral this afternoon at 1 o'clock, from her late residence, near Hatboro, Pa.

into rest, on the 20th instant, at Germantown, SUSAN, wife of the late George Wiggan (formerly of Tampaqua, Pa.V, aged 97 years. Due notice of the funeral will be given. Glassboro, N. on the 20th ARTHUR J. WILLIAMS.

Funeral ol1 Tuesday morning at 9.30 o'clock. from the restdence of Charles Chew, 515 Ellis street, Glass: boro. N. J. -On the 20tb WILLIAM son of Carrie and the late Edward C.

Wilson. in the 26th year of his age. Funeral on Tuesday afternoon at 2 o'clock, from his mother's restdence. 113 Gebbard street, below Sixteenth and Race streets. the 18th instant, SOPHIA BARCLAY WOOLARD.

Funeral on Monday afternoon at 1 o'clock, from her late residence, 2002 Lombard street. Sausage. 2 2.