Monday, November 22, 1909.
PAGE EIGHT.
THE ASHEVILLE GAZETTE-NEWS.
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THE MODERN SCIENCE FOX PROGRESSIVE THINKING PEOPLE WHICH REMOVES THE CAUSE OF DISEASE.
Jl.my of u Imvo been hearing nl n.uiio of tiif must wonderful rcuulu
accomplished by riiiroprai tic ami yet perhaps have never fully understood
JuBt how thin srrat .i.nce: restores our frail bodies to perfect health. To
correct any condition you muni naturally look for the cause.
In the beginning we llnil the first thing formed In foetal lire l the
nervous a8tciu comprising the l.r.iln, spinal cord and nerves. Around thin
Is formed the bony structure and soft tiwnie. The brain covers Itself by
a numlxT of Uuic, ao formed as to constitute a dome of protection called
the kull; the Hpinal cord Is Incused within hollow bones called vertebrae.
Twenty-five of thme lem-hrae. placed one upon the other, constitute the
spinal column, lietwecn . very two of the vertebrae are Hub round
opetntij; ailed foramina (r..m which emanate on both sides bundles of
tiunk m-rves and llolr filament hl h ramify and aUsolulely cotitnd ev
ery orK'in of the vicern and every portion of the tissue. Itetween these ver
tebrae, forming an elastic cushion Is the Intcr-vertebml ftbro inrtilaKeii
Vihb h bold the bon.-s apart and prevent them trom compresslnx the nerve
filaments that Me between Kach cartllaKe supports the part of the body
that I above It and Is therefore subjected to considerable pressure. In
a natural normal condition, how ever. ever cnrtllaitc is fully stiHb lent in
streiiKth to support Its burden. I'.ut falls, strains and the numerous viola
tions of the health laws have in many cases, so weakened, debilitated, in
flamed or softemd one or more or the cartilages, that these cushions are
compressed. rushed, squeezed together "'r llattened out by the welKht of
the body that they permit the vertebrae or the spine to i otne so . lose to
gether thai they wjuecre and irritate the nerves that pass oui between
them If the ..impressed nerve is one that extends to the (lost over the
heart, tin n that recion Is afTe. ted. If to the stoma, h. Ilvr. kidneys or the
walls of the trunk over these i.rK.im, or to the feet or hands or to the head,
then these parts are affected.
You understand how th.s ta when, jou recall that every part of the foody
is under , the ui.solule; control . of the uervouH s stem. Tlier are three
kinds of nerve, tnotor nerve, aensory nerves and vital nerves, .When you
tep on a tack you feel the pain with, the nerve of aensatlun. you raise
your foot by aid of the motor tierva. and nature repair the wound through
the uRency of the vital nerve. All of these nerves are delicate fibres that
originate in the brain and pus down through the spine and brunch off
from the eentrul nerve trunk..
Just what the btvlne spark of life Is we do not know. We cun only
conceive a physical urlgln of vitality or nerve stimuli, but we do know that
when operating tinolstrticted tlirouith these properly prepared channels,
the brain, cpinal cord and nerve, that we have life where would otherwise
be clay. You know this to he true, you know you can not touch your
body anywhere even with the point of a pin that you do not Interfere with
numerous minute nerve cell.
Thus, you see that If the nerve force passing; between the brain and
the various bodily organs Is obstructed that It leave Insufficient power
for the proper operation of the pari of the body affected. If the corn
pressure or the nerve is sufficiently severe, the nerve current will bo cut
ofT entirely and any oisan dependent upon these nerves will be paralysed.
A partial paralysis from this cause Is very common. If several cnrtilnite
are weakened upon the same aide, the scttlitiK of the vertebrae will cause
a curvature of the spine, and the spine may be curved to either side or In
or out. The facts which we are trying; to make plain to you are not well
understook by the average practitioner. Many doctors mistake effects for
causes. They try to cure the symptoms instead of the disease that pro
duces the symptom. Symptom are only the effect of the disease. These
doctor treat the heart, stomach. liver, kidneys, hands or feet that may be
effected Instead of Ruing- hack to the first and real cause of the trouble.
Vo nrt nf the human being; la more delicately wrought or fraught
with more Important office than Is the spinal column, enclosing a It does,
that delicate cord which conveys to the entire body the energy that con
nect the material to that unseen thing we call the soul, or life principle. w
Tour HEALTH, STRENGTH. LONGEVITY, INTELLECT and SAN
ITY depends upon the shape, articulation and strength of your bones.
KATHEIU MOTHER! See thnt your BOY. your GIRL. Is maturing
right. How will you have them look at forty fifty sixty seventy? Will
you have thorn Joyful and useful In thoae year with their family and,
friend esteeming their cominionahip? It depends largely upon their
SI'I.NAL COLUMNS. For prouf, look about you. . .
No matter what your Abnormality, there I a CAUSE. , Remember the
Chiropractor locates the CAUSE without asking you a question and re
move It without the use of the drug or the surgeon's knife.
We Invite you to Investigate thla new science which is as correct as
mathematics and learn for yourself Just how It may relieve you. Are you
Optimistic? Then .we Invite you to come for Free consultation and ex
amination to our adjustory at the N. W. Cor. Pack Square.
Olflce hours 10 to IS A. M. 2 to 6 P. M. Lady Attendnnt. Phone 621.
Yours for Health,
Kiropractic Doctors"
DRS. WHITMORE & DEAN.
'Rome Tmm-Eip
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A PtiRITAN THANKS
6 VNG
F
OR the ambitious bot on hr-1
pitahlc thoughts intent, who
wishe' a novel innovation tor
the time-honored Thanksgiving
dinner, a Turitan fcaM will he found to I
combine delightful possibilities both in!
the manner of artistic table decorations,
as well at an apctmiiK menu contain
lilR the old f.ubwntd daintier !
Indite the invitations m the iiiai:it
phraseology of thr scventci nkh century, i
besprinkling them plentifully with un-
expected capitals, and ill order that
everything may be in keeping, dra orate1
the living-room and dining-room with'
grains of sll varieties, lntrrsprr-rd with
bought of brilliant autumn leases r.i
place of the cutotnary chrysanthemums
and hothouse blooms. If the dinner is
to be given in the evening, .although
high-noon is really the proper hour, use
in lighting the lower r-oms guru bay
berry canities 'hat burn with a f iii:t
aromatic prrtumc, reminiscent of the
1'uritan period
TabU Dscarattona
In arranging the tab!-, enver the pol
ished board with a perfectly plain dam
ask cloth laid over a lu-a'. y n':, se! !
ing for the centerpiece a tiuni.iture M.tv
llowe;. with white sails s;rral and
heaped high with delicious h in- in!
"sweets." comprising maple sugar n its,
candied swect-llag and hon-v bars:
while should the day prove and
dreary," the candies already mriitioi.ed
may be utilired without sjiades, tit tc 1
into colonial candlestick of siUrr or
brass and placed at :h comers ot the
table.
In addition to the flat silver necessi
tated by the menu, place at each cover
ANB A TdRKCYhCSS DINNER
DINNER
in the bottom of a s,,u;i kittle a lawr
. I chopped clams, covcricg with sin
ccssive layers of laiincd I mat"cs.
nimced onion, limlycbuppcd potato;-
and tanned corn; continue alternating
the l.i) ers until the kettle is nearly full,
allowing two layers of il.nns to cu ll one
f the vegetables. Add only Mtthcietit
water to well cover, ;.nd simmer slowly
f..r alxnit two iiotir-: then strain and
.caiii highly with ..Icry salt, salt and
paprika: meanwhile prepare a quart of
lull null: by hi.iting to the s.-.ilding
p.ui.t nnd thirki mug with a heaping
t.iblrspoo'itiil of white r-.n, pouring the
soup liipior and the cre.itue.l t:ulk 'i't til
t..ncott ly n 'o a he.it.-d tureen, ill wlmh
a ritpfitl if s'::ih -whipped cream lias
been pl.'ucd. Sine iititm lialHy, acconi
pat'.lvd by toasted pilot biscurt.
llsiolt wild Turkey
i A genuine wild turkeys .ire soimc
timcs (!:!!:.-o'.t to pfnitre. an or-lniiv
bud tre ited alter tins g .cu f rnuila :
can hardly be .hs!ineuisii-i from the '
real arti. !e. IV'K-ure t! e turkey at lead 1
thrc- da.) s Ik-fore 1 liank gn mg, and'
latter cleaning and wa.hing it, stud it
1 w ith ttie following drevung : (ii.ite finely
a t.-n iil loaf id stale grah am bic.nl, a id
, ing two finely minced onions, three
; pcelr 1 and (hopped tart appl -s, a lu.ip-
lug tcasKiontul of po ultry seasoning,
half a teasjMsmfiil ii paprika, one lea-'
I tpHinful of salt, three table tpootifuls of
! melted butler, a pinch of sw eet herbs
UNIQUE MENUS s
Colonl.l Pis I half a cupful of cold water. Now take
Tare the pumpkin, cut into srn.ill j f:o;n the lire and allow the mixture to
pieces and M,.,in until tender, pressing 1 1 ool, but not harden, ei-I with a cream
through a puree sieve to remove any w tii.sk beat to a still froth, adding prad
lutnps. Add while hot, to each quart of u. illy as the n-.ixturf ihi.kcns a pint of
pulp, a taMciuonful each oi flour anJ ; cream beaten solid ai.d the stiffly-'
corn pulp, salt, pepper and the beaten
yolks of three eggs, liakc, surrounded
hy Isiiling water, until the center is firm.
Whip the whites, lightly sprinkled with
salt, to a stiff froth, fpread roughly over
the top, sprinkle with chopped red pep-
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l 'MF.fiRAN.M 11 SIII.KHKT IN" I'OINSITl I A CL'PS
ilainty bonb nnicrrs in the form of
Thanksgiving favors, filled with confec
tions, and place-cards appropriately
adorned with silhouettes of John Aldrti.
Priscilla or the renowned Indian chief,
Tis-quan-tum, being careful to glue to
the latter the traditional "five kernels"
nf com made famous by the story of
this Indian. As in those days a typical
Thanksgiving dinner was supposed I '
embody sll the chcf-d'irttvres of the
host en in the line of picklrs, spiced
fruits and sauces, small duties contain
ing molds of cider apple-sauce, corn
relish, spiced ' stewed cranberry, and
various sweet and sour pickles, may be
added with admirable effect to the festal
board.-
riaaalaf the stsaa
Fortunately in planning the menu, a
mental telescope directed towards the
tend supplies of the early colonists re
veals that they were rich in mt,
"ystert, lobsters and other sea fuods,
while wild turkey and duck, as well as a
choice assortment of vegetables and
fruits, formed some of the (astronomic
compensations of our early ancestors;
with this end in view, the following
menu is suggested, the quaint titles giv
ing an added seat to the dainties of
which it is composed :
sUrAowar Soup,
Cap Cod DtvUlsd Lobttsr.
MaMoit Wild Turkey. Bsrwt Pouts Croquttlos.
- auadufc SoceoUib, Cnonwd Ouaa,
' Phawwta Own Px.
. Wiiww tokd. Bradford Chun C p .
CokaUlPw
CaW Cm Appla Sin,
. To prepare the Mayflower souo.olace
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treasury is a problem that confronts
more than one housewife this year.
The price of turkeys has soared higher
nnd higher, until what was considered a
necessity to the Thanksgiving or Christ
mas table has become a positive luxury.
In many homes turkeys at any time of
the year are out of the question, and
chickens are frequently substituted. But
even these in many places are so high
priced or poor that one would prefer to
do without than to spend much money
and receive little return.
Subitituts for Turkey
Those who are fortunate enough to
have farmer friends who raise their own
! porkers can purchase a suckling pig,
; w hich, roasted, will make a delicious
i substitute for the turkey.
A ham, smoked or fresh, will also
prove satisfa- Icry, and is especially
attractive when boned, stuffed and
roasted.
During this month came abounds in
! most markets, and in the smaller villages
ana country places one can secure at
least one variety of game. Then there
are oysters, which by many are thought
to be indispensable to a proper Thanks
giving dinner table. An oyster pic has
from time immemorial been associated
with the holiday dinner.
So with an oyster pie and . fresh
ham, which is by far the best for bon
ing. Thanksgiving day can be finely cele
brated. Other ClihM
If a chicken pie is preferred to one
made from oysters, use a smoked ham,
but do not use the chicken in connec
tion with a young porker, as the flesh
is very similar.
The dinner can be helped out wonder
fully by serving soup or a vegetable
chowder. The cream of corn, pea, to-
AKRANGING TI1K THANKSGIVING TABLE
and a cupful of boiled chestnut puree.
Rub over the outside skin of live bird
each morning with a little onion-juice,
to which has leen added a pinch of
sweet thyme, and when ready to roast,
hittj. if, . 1, nil, m i 1 1, , . 1 1 .1 ...-....., I....
,.,v mini , iii.,, ,fiiui Ulie
tcr and a cupful of apple-sauce. Serve
tarnished with tiny fried sausage links.
FlrBMita Oara PI
A roast duck, one pound of broiled
calf's liver and a boiled rabbit are rc-
?uired for this delicacy. Cut the meat
mm the duck and rabbit into small
cubes, leaving in the smaller joints if
preferred, and chop the liver, adding
three hard-boiled eggs, six stoned and
chopped olives, a tablespoon ful of
mimed parsley, and a pint of thick
brown stock highly seasoned with onnm
juic. cayenne and salt; turn into a deep
pudding-dish that has been lined with
very rich biscuit dough rolled thin, and
cover the top with diminutive biscuits
placed close together and rolled in the
same manner, baking in a quick oven
for about thirty-five minutes. Garnish
with plumes of curled celery or bunches
of ensp cress.
WlsaWw lata
After such substantial dinner, i
simple salad is to b preferred. Cut
into inch-lengths large can of aspara
gus (rejecting the sulks) and mix
lightly with an equal quantity of chopped
celery, adding a cupful of shredded let
tuce, two bard-boiled egg cut into dice
and a few capers: toss the ingredients
lightly together, moistening with a white
mayonnaise dressing, and serve by the
tablcspoonful heaped into nests of heart
lettuce leaves, decorating each portion
with a teaspoon tul ol tnmced cress.
butter, six well bcab-n eggs, a talilc
spconiul of ground ginger, half ot a
rralrd nutmeg, one b aspoonful of
powdered net, anion, the grated ruul of
one orange, a pinch of salt and a gill of
rosc-waler. Blend thoroughly (you will
nonce that no milk is used) and sweeten
to taste, filling into very deep pic-platus
of earthenware, as shown in the illus
tration. Bake in a moderately quick oven to
a golden-brown, and when cold spread
the tops with strained honey, ornament
ir.g jut previous to serving with stars
of sweetened whipped cream, pressed
through a pastry tulie, or in lieu of that
culinary utensil, a stiff cone of white
writing paper may be substituted, ex
actly the same cilcct being easily ob
tainable. Cldar Crsam Appl laae
Feci and cut into quarters a quart of
rather tart greenings, adding a cupful
of cider, and cook until the fruit is ten-
whipped whites of two eggs; continue
whipping until very light and firm and
pour into small jelly glasses that have
bceti previously dipped in cold water;
set directly on the ice to chill and
harden ami serve linmoldcd. Decorate
with large raisins that have been boiled
until plump. This is a delicious accom
paniment to roast pork or duck, as welt
as turkey.
line of the prettiest dishes for the
Thanksgiving table is a trencher filled
with a harmonious combination of fruits.
1 he trencher, a wooden chopping bowl,
can depend on trailing vines for its gar
niture, as shown in the illustration, or
it can be decorated with pressed autumn
leaves, a touch of library paste serving
to albx them without the least appear
ance of stillness. The woman who does
pyrogranhy can make her trencher a
linng of beauty.
Cora Faddlag
Corn ought to figure on the Thanks-
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der; then presi through a sieve and re
turn again to the fire, stirring in two
small cupfula of sugar, a teasnoonful of
orange-juice, pinch of ground cinna
mon and a dusting of nutmeg. Simmer
slowly for fifteen minute and add two
tablesooonfuls of gelatine dissolved in
COLONIAL PIE
givng menu, and there It no more deli
cious way of preparing it than corn pod
ding. Mix two tablespoonfuls tt con
lanlesooontu It til corn
starch with half a cupful of milk. Pour
this into one pint of hot milk and stir
over hot water until thick.- Add a
tablcspoonful of butter, half a can of
pcrs and set in a cool oven until the
meringue is set Serve as a vegetable.
Coloalal Pumpkin Tartltt ,
To one quart of sifted boiled pumpkin
add one tablcspoonful each of butter
and flour, six well-beaten eggs, a cupful
of sugar, quarter teaspoonful each of
mace and nutmeg, four teaspoonfuls of
ginger and one gill of brandv. Bake in
patty-pans lined with rich flaky crust.
Remove from the nans tor cervinv A
touch of novelty is given by topping
cacn tariict wun a generous portion of
maple syrup or strained honey. Milk, of
course, can be substituted for the
brandy.
Hlaot Pia wltk Ami !
This is a delicious novelty. Cover a
s.. .1.,. :.L . ...
r-.i plats won nany pie crust, lilt with
miiKe meat and cover with puff paste
rolled to paperlike thinness and bake.
When ready to serve cover with a thick
annle merinm! nrinLI w.Vi .t,n.n.j
nuts and place in a cool oven until the
meringue is saintly Drowned.
ApbU Marian
Peel and grate one large tart apple,
sftsittLl.ft,-. ... : a
pssnsxuiiK wrcr ii one ipiui oi pow
H "Tf IICT3 1 saa ! !a ... J :
from turning dark. Break into this two
nc aim ucai constantly ir wiry
ni.nliti.a
PomstTajuU llMcWt to Pauusttta Oss
lh illustration shows a charming
way to serve a Thanksgivintr sherbet in
crepe-paper decorated sherbet cups,
poinsettia. the holiday flower, being the
iiuhi. corn isaseis or apray oi wheat,
to typify the harvest, could be substi
tuted for poinsettia.
PtnusruaU Uurtct
Press the iuir frw, v.ia
T " Wit IMWU
oranges, add one cupful of sugar, two
s.upimi vi water ana the zest of three
oranges. Freeze to a soft mush, stir in
one cupful of Italian meringue (boiled
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i.uniiMt; anu nnun treezmg. Crown
me op oi cacn cup wita a toasted marsh
mallow.
Tfc Tarkarlaaa Mas
- How to nmuido Vi TS...I.:u:. ji-
. r r "otitis uin
ner without bankrupting the family
a centlment recardincr thi latter a m
truly Colonial dish, and more fitting to
commemorate the day, it is for the
housewife to determine which is to be
used.
Old-fashioned ice-cream should find a
place at this meal, and the Colonial
coinmeal pudding, baked to a creamy
custard, plentifully sprinkled with large.
plump raisins, is also a delicious dish.
A surfeit of desserts is not healthy, and
she is wise who will serve either pud
ding and ice-cream, or pie and a frozen
dessert, winding up with nuts and
raisins.
Boned Praia Earn
Scrub the meat well in lukewarm
water and singe off any bristles. If
the markctman cannot bone it, take the
longest, thinncst-bladed knife at hand
and insert at the large end close to the
hone; cut steadily and carefully as far
through as possible; then repeat the
process through the small end until the
bone can be turned about and with
drawn. Cover the meat with -boding .
water, to which add two tablespoonfuls
of salt, and simmer six hours ; remove,
and while hot fill the cavity with bread
dressing, set in a dripping-pan and pour
over a pint of cider; place in a hot
oven and baste every five minutes for
one-half hour. At the end of this time
remove and take the rind from the fat;
sprinkle with granulated sugar, cracker
dust, and score with a hot poker. Send
to tne taDie not.
Creatine for Bam
Moisten one cupful of breadcrumb
with a tablespoonful of melted butter:
season highly with salt, pepper, 'chopped
parsley, sage and onion juice; or put in
a saucepan a tablespoonful of butter
and fry in it one minced onion; then
add one cupful of soaked bread, the
water being pressed out, one-half cup
ful of stock, one teaspoonful of salt,
one-half teaspoonful each of pepper. and
sage, one-half cupful of celery cut 'into
small pieces; attr until it leave tha
sides of the pan.
. KftMftMft tfTOTM
CORN PUDDING
male, nr relerv 9n'ni ,.a..ltu I:l.j
by most people, and these also eliminate
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ok K.-vsrniijr ui navuig meat tor ' tne
foundation.
Potatoes can be mashed, baked, riced
or made into croquettes, or an easy
method, and one which will be attract
ive, is to serve ths white, variety after
rnc Melba fashion. Ths sweet potato
can be added to the menu, and boiled,
baked, mashed or served in the Georgia
way.
The ateamisd a.fiiArf nla.V
hot aDDle sauce, alwava an arrntnnani-
tnent of pork, will substitute for the
second vegatable.
1 f 1, a- ...I. a : j - i
mm -c .. v., v, irv'i ucaiicu, ana
the cupboard boasts of pickled peaches.
waicruiciun nna or musjcmeion man-
ffOea. thn rmm tt tnMa im.,',m .U. 1 .1
a . ... . . . u. ft Biuiuiy
be put on a pretty dish and passed with
. L. . - ...
uic man, vrauoerrr aauce or leiiv
;tt f
ft,.., -. s. inn mvusi ma iccomiun
fti.U wv-tft ..L. . i v
with pork as with the national
ment
bird.
Psswsia Pla
Pumpkin pie is within the reach of a!L
Thanks can be given that the pries of
this velloa? Iuu-i.mo v.l.i. i .
, - , , . . wic ii-a nsn
placed it In the list of forbidden lux-
, l . j"DUi squasn, caked instead
of boiled, makes a richer custard than
the pumpkin, but as many people have
Itoffao AppUs .
Pare tart annltx rl
- - prv - . . i it uiifc
tender but unbroken. Cor the fruit
and fill the centers with preserved
tomatoes, or gooseberries, and plaoa
about the roast -Hal
Potato
Boil and mail. it,, s. i... ......
with a little salt and pepper; then whip
with a fori -i.' i -
dish, makins; a tall mound, which acora
wiui Knue icngtnwise; place a lump
of butter on top and dust the aide
lightly with paprika and finely chapped
lftV.
"Tta isrsH PeUtsss
Boil four medium nnni nils and
cut into lengthwise slices about ne
half inch thick; fry in hot butter and
sprinkle with four UblespooofuU of
rranulatjui ...- i:i i :
uft wis iijuaa-
Orassstry nr ( .
Stew two qusrts berriel in a kettle,
using just enousrh water to covert, when
soft rub through a sieve. Allow on
pound of sugar for every pint of juice;
boil and atir for ten minutes, pourin
into a mold or dish to become cold.
When cold, spoon into a glass dish ana
decorate with sliced banana dipped in
lemon juics to prevent their becosiuiuj
discolored.
TO FIND WORK FOEVWOMIE,!
f .f
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