MISCELLANEOUS.

Make two small bags out of close drilling, long enough to reach from ear to ear; fill them with equal parts of wood ashes and salt; wring one at a time, very dry, out of hot water, and apply to the throat; cover it up with dry flannel; when it becomes cold, change for a warm one, and continue to do so until the skin is slightly irritated. For children, put flannel between the bag and the throat; or, the salt and ashes may be heated before putting them into the bags, and applied dry to the throat. Make a gargle of one teaspoonful of molasses; one of salt, and one half teaspoonful of cayenne pepper; mix these with one teacupful of hot water; when cool, add one quarter of a cup of cider vinegar. Gargle every fifteen minutes.

Take one ounce of thoroughwort; one of slippery elm; one of stick licorice, and one of flaxseed. Simmer together in one quart of water until the strength is extracted; then strain, and add one pint of molasses, and one half of a pound of loaf sugar; simmer well together. When cold, bottle tight. Dose--One tablespoonful at a time, as often as the cough demands.

Take a handful of hoarhound; boil in a quart of water; add one pint of Orleans molasses, and one pound of brown sugar. Boil to a thin syrup. Put all in a bottle, and add one tablespoonful of tar. Shake while warm, until the tar is cut into small beads. Dose--Take one tablespoonful whenever the cough is troublesome.

Roast a lemon very carefully, without burning it. When it is thoroughly hot, cut, and squeeze the juice into a cup, over two tablespoonsful of powdered sugar. Dose.--A tablespoonful.

One pint of lard, warm; one tablespoonful of brimstone (pulverized); one of tar, and one teaspoonful of verdigris.

Bathe the parts affected with water (in which potatoes have been boiled), as hot as can be borne. This has been tested and found to be very efficacious.

One cup of sugar; one pint of bran. Mix well together, and brown it in the oven same as coffee, stirring often. Eat of it two or three times a day.

Mrs. A. C. Clark.One ounce of Peruvian bark; one ounce of cream tartar, and sixty cloves; all pulverized, and put into one quart of whisky. Dose--One half of a wine glass, three times a day.

Mrs. P. P. Lowe.Ten cents' worth of prickly ash berries; five cents' worth of dogwood bark; same of sarsaparilla, and the same of wild cherry. Put the above into a bottle large enough to hold them, with one quart of the best whisky. Let stand a day or two before using. Dose--For an adult, a little more than one half a wine glassful three times a day; use it until there is only enough left for three doses for the ninth day, or whatever day precedes the one on which the chill is likely to return.

Swallow, instantly, a glass of warm water, with a heaping teaspoonful of common salt, and one of ground mustard, stirred together. This will serve as an emetic; afterward, take the whites of two raw eggs. If you have taken corrosive sublimate, take one half dozen raw eggs, besides the emetic; if laudanum, a cup of very strong coffee; if arsenic, first the emetic, then one half cup of sweet oil, or melted lard.

In case of any wound or scratch, from which lockjaw may be apprehended, bathe the parts freely with lye, or saleratus water. A rind of salt pork bound upon a wound occasioned by a needle, pin, or nail, prevents lockjaw. It should always be applied until medical aid can be procured.

Two drachms of beeswax; two of Venice turpentine; one and one half drachms of chloroform; one half drachm of camphor, and one half ounce of lard. Melt the beeswax, turpentine, and lard, over a slow fire; then add the camphor and chloroform. Bathe the frosted parts in warm water, and rub the ointment on by the fire.

Bind the cut with cobwebs and brown sugar, pressed on like lint, or with the fine dust of tea. When the blood ceases to flow, apply laudanum.

Make a poultice of saleratus water and flour, and bind on the sting. For a bee sting, apply sliced raw onion.

Beat up an egg to a thick paste with fine salt; spread it on a cloth, and bind on the part affected. Renew occasionally.

Bub well with clean lard, and afterward wash with soap and warm water.

Apply a cloth, wrung out of very hot water, and renew frequently, until the pain ceases.

Beat up the yolk of an egg, with a pint of soft water; apply it warm; rub well, and afterward rinse with clean soft water.

Mrs. Wm. Craighead.One ounce of white wax; two of spermacetti, and one of gum camphor, well pulverized. Put all in a tin cup, and nearly cover with olive oil; put it on the stove and let simmer for fifteen minutes, but not boil.

Mrs. J. R. Young.Three ounces of oil of burgamont; two of lemon; two of lavender; rose, one hundred and twenty-eight drops; alcohol, two gallons; twenty-eight drops nevoli.

One ounce of rose water; one half ounce of spermacetti; one drachm of white wax, and fourteen drachms of almond oil. Melt the last three in a china cup, in hot water; then add the rose water gradually.

Mrs. W. C.Four ounces of mutton tallow; two of beeswax; one of rosin, and one half ounce of gum camphor. Simmer well together; take off the fire, and then add one gill of alcohol. Good for all kinds of sores and wounds.

Two pounds of mutton tallow; put in as many gympson (Jamestown weed) and plantain leaves as possible; fry, until they crimp up, and then strain; to this add about two tablespoonsful of tar; let it boil up; then pour it into the vessel in which it is to be kept, and let cool.

One ounce of spirits turpentine; two of olive oil; one of spirits camphor, and two of spirits ammonia.

Take four ounces of balm gilead buds, and steep them two or three days in one quart of alcohol; then strain off the liquor, and add to it three ounces of turpentine; four of gum camphor; three of oil of arganum, and two of sweet oil. Is good for either man or beast.

Take rock salt, and heat it in the oven; then pound it fine, and mix it with turpentine, equal parts; put it on a cloth, and wrap around the part affected; as it dries out, make a fresh application, and so on until cured.

Tie a tablespoonful of wood ashes in a rag and boil it in one pint of water fifteen minutes; take out the ashes and thicken with corn meal. Stir in a teaspoonful of fresh lard; spread on a cloth and apply warm.

Put to boil one teacupful of cream; mix two tablespoonsful of flour in milk and stir into the boiling cream.

Pound the roots of the sweet white lilly, and put them on to boil in rich milk; when soft, thicken with bread crumbs. This is a most valuable poultice for a gathering.

Boil a handful of hops in a pint of water until very soft; then thicken with corn meal. It is good for a sore throat or swelled face.

Is said to be better than one made of bread; is more efficacious; keeps heat longer, and can be reheated, if necessary. The potatoes are pared, boiled and mashed fine; put into a thin muslin cloth, and applied quite moist, and as warm as the patient can bear it.

Mrs. L. A. Tenny.One quart of milk; one pound of best mustard (in box); one full barrel of cider, and four extra gallons. As it ferments fill it up until it becomes quiet; then rack it off; put it in a clean barrel and set it in the cellar.

Put a small piece of horse-radish into a pan of milk and it will keep it sweet.

Take two parts of the best table salt; one part of sugar, and one part of salt-petre; blend the whole completely. Take one ounce of the composition for one pound of butter; work it well into a mass; then pack it solid into a stone jar.

Mrs. A. C. Coburn.Make a brine of rock salt that will bear up an egg. Boil, and skim it well; pour into a clean vessel to cool. Then pour off into a stone or wooden vessel that has not been used for any thing else; tie up rolls of butter in cloths and drop in the brine. Be careful to keep the vessel covered, and the butter under the brine.

Mrs. G. Arnold.Wash them clean. Put into the bottom of a cask one half inch of dry salt; then a layer of pickles; then a layer of salt (no water). Put a board on, and a light weight to keep them down; they will draw their own brine.

When wanted for use, put the pickles into a porcelain kettle; not more than half full; fill up with cold water; cover and set it on top of the stove; stir the pickles frequently; when almost boiling, pour off the water and fill up as before. Repeat this process several times, or until the salt is extracted; put a small lump of alum in the last water with part vinegar; throw that away and boil vinegar with any spice you desire, and when cold put in the pickles. They will be ready for use in a few days.

Mr. Prugh.As soon as the hams are cut and ready, rub them thoroughly with a mixture of salt and saltpetre, dry, in the proportion of three tablespoonsful of salt and one tablespoonful of saltpetre (pulverized) to four hams. Let them lie for twenty-four hours; then put them down into a tub and cover them well with brine strong enough to bear an egg. Leave the hams in this liquor for five weeks; then take them out and wash off with warm water. Have ready plenty of ground black pepper and rub the whole ham well with it, especially on the cut sides; rub it very thick, and in any little cracks and about the bone. Then hang up and smoke with green sugar-tree wood.

For one hundred pounds of meat take five pounds of sugar; two ounces of pulverized saltpetre, and seven pints of salt. Rub the hams first with the saltpetre and then with the sugar; then pack them in a meat-tub and let them remain one week; rub salt into them and pack them again in the same tub. They will be ready for the smoke-house in from four to six weeks, depending upon the size of the hams. The position of the hams ought to be changed several times so that all will be equally salted.

Wet each tongue with molasses; rub on it a teaspoonful of pulverized saltpetre, and as much salt as will stick to it, besides putting a little loosely in the cask. Let them lie three weeks in brine, turning frequently, then rinse off and hang up to dry.

One heaping pint of salt; one scant pint of lime, and six quarts of water. Let the pickle stand a few days, stirring it occasionally; drop the eggs in carefully without cracking them. They must be fresh.

One and one half pints of lime, and five cents worth of beef suet. Slack the lime; then add one and one half gallons of water. Render out the suet and put with it; let all come to a boil. Have a wire ladle; dip a few eggs at a time in the boiling solution, for a minute; then lay them on something to dry; then pack away in a box, in either sawdust or bran.

Heat ground sausage meat slowly in a tin pan or kettle, while mixing in the salt, sage and pepper; not permitting it to cook or burn. When thoroughly mixed and while hot, put in a tight jar and pour melted lard over the top one half inch thick. Keep it in a cool place. For use during the summer.

Mrs. W. R. S. A.Take two pounds of potash; put it in an earthen vessel and add two gallons of boiling rain water; one ounce of salamonia, and one ounce of salts of tartar. Put them in an earthen vessel; add one quart of boiling rain water, and let stand twenty-four hours. Then strain all through a flannel bag; put together in a stone jug and cork tight. Have the water in the boiler near boiling; then put in one teacupful of the fluid and use less soap. After the clothes have been well washed through one water, put them in and boil for half an hour. Then rub the clothes out of the boil and rinse; for each boiler of clothes after the first, use only half the quantity of the fluid.

Two drachms of chloroform; one half ounce of sal soda; one half ounce of alcohol; two ounces of white castile soap; two and one half ounces of aqua ammonia; cut the soap fine and dissolve it in one gallon of soft water; strain it and then add the other ingredients. This fluid will remove grease and spots from any fabric.

Three ounces of castile soap, and one of borax; dissolve together, in one quart of rain water, over the fire. When dissolved, add four quarts more of cold water; then add the spirits: four ounces of alcohol; three of ammonia; two of ether, and one of glycerin. This is nice to take out grease, paint, &c, from all materials.

Pour four gallons of boiling water on six pounds of sal soda and three pounds of unslacked lime. Stir and let stand over night; pour off carefully and add six pounds of perfectly clean grease; boil two hours, stirring most of the time. If it does not seem thick enough, put another pailful of water on the settlings; stir well, and when settled, drain off carefully and add to the mixture as is required; try it by taking a little out to cool. When ready to take off the fire, stir in one handful of salt; rinse out a tub with cold water; put the soap into it and let stand until solid; then cut into strips and lay on a board to dry.

Mrs. W. R. S. Ayres.To five pounds of soda ash, take four pounds of unslacked lime; eight gallons of rain water, and fifteen pounds of grease. Put lime, soda, and water, into a kettle and boil twenty minutes; then pour out into a tub, and let it stand all night; in the morning, dip the clear water off carefully; put into a kettle; add the grease (cleaned), and boil one hour; then dip it out into tubs to cool. Be careful not to get any of the lime from the bottom of the kettle.

Mrs. Eliza Pierce.Fifteen pounds of clean grease; fifteen pounds of crude potash. Put the potash in a bucket of boiling water to dissolve; put the grease into a barrel and pour the potash water over it; every day add a bucket of hot water until the barrel is full. Stir well each time.

Take some beeswax and tie it in a piece of white cotton cloth. When ironing starched linen rub the wax over the iron once or twice; then over the cleansing cloth to make sure there is nothing on the iron to soil the clothes; this will prevent the starch from rolling, and imparts a gloss to the linen.

A little salt sprinkled in starch while boiling, and a sperm candle stirred around in it a few times, will keep it from sticking.

A large spoonful of alum stirred into a hogshead of muddy water will so purify it that in a few hours the dirt will sink to the bottom.

Put two large tablespoonsful of borax and one pint bowl of soft soap into a tub of cold water; when dissolved, put in a pair of blankets and let them remain over night. Next day rub and drain them out; rinse thoroughly in two waters and hang them out to dry. Do not wring them.

After being washed in the usual manner, they must be rinsed at the last in water in which some hay has been boiled. This will restore the color that has been washed out. It is also good for crumb cloths and covering for stair carpets.

Straw matting should always be washed in salt and water and wiped dry with a coarse towel. It will prevent its turning yellow.

Take a flannel rag; rub on soap and dip in milk, wetting lightly; rub the glove while on your hand.

Miss Maggie Connelly.Mix together one tablespoonful of molasses; two tablespoonsful of soft soap, and three of alcohol; add to this one pint of hot rain water; lay your silk on a bare table and rub on the mixture with a small clothes brush. Have ready a tub of luke-warm rain water; dissolve five cents worth of white glue and put in the tub of water. As you clean each piece of silk, throw it in the water and let it lay until you have finished; then dip each piece up and down in the water but do not wring it. Hang it up to dry by the edges, and iron it before it is quite dry.

Pare and slice three potatoes (very thin); pour on one half pint of water and add an equal quantity of alcohol. Sponge the silk on the right side, and, when half dry, iron on the wrong side.

Mrs. McVey.Take an old kid glove; dark colored, if the silk is dark; light, if the silk is light. Tear it in pieces; put it in a tin-cup, and cover with water. Set it on the stove and let it simmer until the kid can be pulled into shreds. Take a cloth or sponge; dip it in this water; rub it over the silk and iron immediately. This process will cleanse and stiffen old silk and give it the appearance of new.

Two tablespoonsful of amonia to one half gallon of water. Take a piece of black cloth and sponge off with the preparation; and afterwards with clean water.

Miss Sidney Sims.Put the goods into a boiler half full of cold rain water; let it boil for three minutes. Have ready a pail of indigo water (very dark with indigo), and wring the goods out of the boiling water, and place in the indigo water. Let remain for one half hour; then wring out and iron while damp.

While an ink spot is fresh, take warm milk and saturate the stain; let stand a few hours; then apply more fresh milk; rub it well and it will soon disappear. If the ink has become dry, use salt and vinegar or salts of lemon.

Spread the stained parts over a large bowl and pour on boiling water. Repeat several times before putting into soap suds.

Make a paste of pounded sulphur, and cold water; wet the hat, and cover it with the paste, until the straw can not be seen; rub hard, and hang the hat where it will dry; then rub the sulphur off with a brush, until the straw looks white.

Put them into a kettle of cold water, with some wood ashes, and boil; then rinse in clean soft water.

Wring a coarse cloth out of clean water; spread it smoothly on the part of the carpet where moths are suspected to be, and iron it with a hot iron. The steam will destroy the moth and eggs.

Moths deposit their eggs in the early spring, and that is the time to attend to furs. Beat them with a light rattan, and air for several hours; then comb with a clean comb, carefully; wrap them up in newspapers, perfectly tight, and put in a close linen bag, or cedar chest. Examine them several times during the summer, and each time repeat the combing.

Pulverized borax, scattered about where they are, will banish them effectfully.

Mix together one ounce of corrosive sublimate; one of gum camphor; one pint of spirits turpentine, and one of alcohol. Put in a bottle; apply with a feather. Rank poison--be very careful.

Smear a piece of flannel in common whiting, mixed to the consistency of common paste, in warm water. Rub the surface to be cleaned, quite briskly, and wash off with warm soft water. Grease spots will, in this way, be easily removed, and the paint retain its brilliancy unimpaired.

Wood ashes, and common salt, wet with water, will stop the cracks of a stove, and prevent the smoke from escaping.

Melt together three parts of lard, and one of resin, and apply a very thin coating with a brush. It will preserve stoves and grates from rusting through the summer.

One ounce of soft soap, and two ounces of emery, made into a paste. Rub the articles for cleaning with wash leather. It will give a good polish.

Rub well with sweet oil; let it remain two days; then rub with pulverized lime.

To one gallon of buttermilk, add a large handful of grated horse-radish; let the goods remain in the milk from twelve to twenty-four hours, rubbing occasionally; then wash out in clean water.

Another way is to rub the spots of rust with oxalic acid, mixed in a little water, and expose to a hot sun.

Shreds of india rubber, or gutta percha, dissolved in refined turpentine, will make a good cement for rubber shoes, shoe soles, &c.

Plaster of Paris, stirred into the white of an egg, tolerably thick, makes a strong cement for glass and china.

Six cups of water; five tablespoonsful of nitric acid; one tablespoonful of emery, and two of pumice stone.

Four ounces of paris white, with one pint of hot water; put it over the fire, and let come to a boil; when cool, add one ounce of amonia.

Take pure white alcoholic varnish, such as is used for transferring engravings. Apply with a soft brush. The frames can afterwards be cleansed with a damp cloth without injury.

Take one tablespoonful of sugar, and one half teacupful of vinegar. Mix, and apply with a cloth.

One half pound of copperas, and one quart of pulverized charcoal, dissolved in two gallons of water. Heat the mixture to nearly a boiling point, and pour a quart of it or more at one time down the sink pipe. This mixture will remove strong, disagreeable odors from either glass or earthen vessels, by simply rinsing them thoroughly with it.

Three gills of salt, in four quarts of boiling water. Put the calicoes in while hot, and let them remain until cold.

Alum, or vinegar, is good to set colors of red, and green.

To every pound of goods, take one ounce of extract of logwood; one ounce of blue vitriol. Put the blue vitriol in sufficient water to cover the goods without corroding, or it will spot; let it boil; have the goods clean and free from grease; wet thoroughly before you put them in; let them simmer twenty minutes; then take them out and hang up to air. Dissolve the extract of logwood and put it in the kettle with the vitriol; put back the goods and let them simmer as before, twenty minutes. Take out the goods; let them dry, and soak in sweet milk over night; wash thoroughly next day in soap suds.

To eight pounds of yarn, take one pound of coperas and as much water as will cover the yarn; bring the water to a boil; put the copperas in, and let it be well dissolved; then pour it out in a tub; put the yarn in, and let it remain one half hour; take weak lye, as much as will cover the yarn, and bring it to a boil; take the yarn out of the copperas water, and let it air one half hour; then put into the lye one half hour; repeat the process, until the color is sufficient. Wash well in hard water; then in hard soap suds soak one half hour; afterward, wash in hard water.

RELIABLE ARTICLES FOR THE HOUSEHOLD.

E. R. DURKEE & CO'S

Select Spices, Strictly Pure.

These are not only absolutely pure, but are ground from the finest species of whole spices which they can import; the choiceness of the variety being always considered as more important than the cost, hence they excel all others both in flavor and strength.

Ask for their Select Spices, and see that the word SELECT, their trade mark of the Gauntlet, and signature are upon each package.

 E. R. DURKEE & CO'S

Yeast or Baking Powder.

The cheapest, best, and healthiest LEAVENING in the world. Makes light, sweet, digestible and nutritious bread, biscuit, cakes, pastry, puddings, etc., without fermentation. Perfectly pure, and so strong that two teaspoonsful suffice for a quart of flour.

E. R. DURKEE & CO'S

Flavoring Extracts.

The superiority of these extracts consists in their strength, purity, and richness of flavor. They are true to their names, carefully and intelligently prepared, and so highly concentrated that a small quantity suffices; hence they are cheaper than others where quantity rather than quality is considered.

E. R. DURKEE & CO'S

Challenge Sauce.

Pronounced by connolsseurs unqualifiedly the best, and at the same time a "perfect Sauce" for table use. It is cheaper than the English, and no dearer than the disgusting trash put up in this country and sold as Sauces.

E. R. DURKEE & CO'S

Salad Dressing.

A ready-made, delicate, and delicious dressing for lobster, chicken, and all other kinds of salads, cold meats, etc. No epicure can possibly produce a dressing of equal merit with such condiments as are ordinarily at his command.

E. R. DURKEE & CO'S

Also manufacturers of the following articles, so long and favorably known to the public, the excellence of which will be fully maintained.

LEMON SUGAR or CONCENTRATED LEMONADE;

WASHING BLUE for blueing clothes;

GINGERINE or ESSENCE OF JAMAICA GINGER;

GENUINE INDIAN CURRY POWDER;

MIXED SPICES (whole) for Pickles;

CORN STARCH,

FARINA TAPIOCA,} For Puddings, &c.

WASHING CRYSTAL, for the laundry;}

CREAM TARTAR; BI-CARB. SODA; SALERATUS, etc.

All of which are sold by the most respectable dealers in fine Groceries,

Fruits, etc., nearly everywhere.

COLGATE & COMPANY'S

CASHMERE BOUQUET.

Registered and Patented Trade Mark.

Colgate & Co.'s new PERFUME for the HANDKERCHIEF, "Cashmere Bouquet," will be appreciated by all who have enjoyed the delightful fragrance of their Toilet Soap of the same name, which has become so universally popular.

COLGATE & COMPANY'S

PERFUMES FOR THE HANDKERCHIEF.

COLGATE & COMPANY'S

CONCENTRATED

EAU-DE-COLOGNE.

Colgate & Co.'s Concentrated Eau-de-Cologne is a most agreeable perfume, and a refreshing stimulant in nervous head-ache, faintness, etc.

COLGATE & COMPANY'S

LAVENDER FLOWER WATER.

COLGATE & COMPANY'S

FLAVORING EXTRACTS.

SUPERIOR in PURITY and STRENGTH.

Colgate & Co.'s Flavoring Extracts are unequaled in purity and strength, the same high standard of QUALITY being maintained in their preparation which has made all articles of their manufacture so popular.

DOOLEY'S

YEAST POWDER!

Is now almost universally used in "the Kitchen, the Camp, the Galley." It is not only the Best but the Cheapest Baking Powder, and is unequalled for the production of elegant and wholesome

Rolls, Biscuits, Bread, Griddle Cakes, Waffles, Dumplings, &c.

Composed of the purest and best materials, and put up in tins, which are, to all intents and purposes, impervious to the action of weather and time, it will keep for years in any climate. To those who have never used it, we say give it a fair taial, and our word for it you will thereafter use no other kind. Put up in 1/4 lb., 1/2 lb., 1 lb. and 5 lb cans, actual weight. Sold generally by Grocers, Ship-Chandlers and Dealers.

DOOLEY & BROTHER, Propietors,

Wholesale Depot, 69 New Street, N. Y.

SCHEPP'S COCOANUT,

THE ONLY GENUINE.

For Pies, Puddings, Cakes, Tarts,

Etc., Etc., Etc.

JOHN BOHLENDER,

BAKER & CONFECTIONER,

No. 127 East Second Street,

DAYTON, O.

COLTONS SELECT FLAVORS OF THE
Choicest Fruits and Spices.

Lemon, Vanilla, Orange, Rose, Almond, True Cinnamon, Peach, Jamaica
Ginger, Nutmeg, Clove, Celery, Wintergreen, etc.

Those who wish the Best and those who wish to Economize seek them for their strict Purity, rich Flavors, and unequaled Strength. They make delicious Ice Cream. They make excellent Pastry. They are an important part in Custards, Blanc Mange and other Cookery. Many dealers who have for years sold other Flavoring Extracts, called best, TREBLE THEIR SALES with COLTON'S SELECT FLAVORS, and place them in the front rank, as acknowledged

THE FINEST IN THE MARKET.

Sold in Dayton, Ohio, by JOHN F. EDGAR, 32 N. Main St., and by dealers in Choice Flavoring Extracts.

HENRY MAILLARD,

Celebrated Confectioner,

Wholesale, 619 and 621 Broadway.

Retail, 1097 Broadway, under 5th Av. Hotel, Madison Sq.

Factory, Nos. 116 & 118 W. 25th St., 3 doors from 6th Av.

NEW YORK.

> JOHN F. EDGAR,

WHOLESALE AND RETAIL DEALER IN

Choice Groceries of all Kinds,

FOREIGN AND DOMESTIC FRUITS,

CHINA, GLASS AND QUEENSWARE,

No. 32 North Main St., - DAYTON, O.

ASK YOUR GROCER FOR

AMERICAN

BONELESS

SARDINES.

They have received Diplomas for their merit wherever exhibited. Pronounced by all the cheapest luxury of the age; valuable and almost necessary to the table, to travelers, or at pic-nics. Packed in the best olive oil of our own importation, in tin boxes finished same as the imported, and are sold at less than half the cost of French Sardines. Their delicious flavor and nutritious qualities recommend them to all classes. Sold by all first-class grocers. Wholesale by

THE AMERICAN SARDINE CO.

31 Broad Street, N. Y.

ESTABLISHED IN 1846.

GEO. M. DIXON,

DEALER IN

Pure Drugs, Chemicals, Pharmaceutical Preparations,
And Proprietary Goods of Established Reputation.
Also, DRUGGIST SUNDRIES,

American, English, German, and French Perfumes,
Combs, Brushes, Soaps, Etc.

ONLY FIRST CLASS GOODS DEALT IN.

GEO. M. DIXON,
SOUTH-EAST CORNER OF MAIN AND SECOND STREETS,
DAYTON, OHIO.

JACOB KEMPER'S

CONFECTIONERY,

FINE CAKE BAKERY

AND

Ice Cream Saloon,

No. 41 N. Main Street, - DAYTON, OHIO.

Fine French Candies of the most delicious varieties constantly on hand
and making fresh every day. Wedding parties and private families
supplied at short notice with the very finest Ice
Creams, Ices, Charlotte Russe, Large Cakes
of any size or pattern. Mixed
Fancy Cakes, &c., &c.

ATMORE'S

CELEBRATED

Mince-Meat

FOR MINCE PIES.

Try it, and you will find it better, cleaner, and more reliable even than your home-made.

Ask your Grocer for it.

LADIES!

ALWAYS USE THE

NATIONAL YEAST

TO MAKE
Nice, Light, Sweet Bread.

THE BEST IN USE.

For Sale Everywhere.

VANAUSDAL & HARMAN,

IMPORTERS AND DEALERS IN

CARPETS, FLOOR & TABLE OIL CLOTHS, PAPER HANGINGS,

Curtain Materials, Window Shades,
Linen Damasks, Sheetings, &c.

23 S. Main Street, - - DAYTON, OHIO.

GREEN & HERRON,
Hardware and Cutlery.

No. 38 North Main Street,

DAYTON, O.

FOR

> WALL PAPERS,

> FINE STATIONERY,

> Pictures Framed to Order,

> GOLD PENS,

> Book and Magazine Binding,

CALL AT

Payne, Holden & Co.'s,

40 Main Street, - - DAYTON, OHIO.

There are thousands whose habitual condition is one of languor and debility. Thousands suffering from Indigestion, Dyspepsia, and troubles of the Liver, Kidneys, and Bowels. What must they do?

The system needs renovating and strengthening. New vigor must be infused in the digestive organs. The Stimulating, Regulating, Tonic properties of Dr. Crook's Wine of Tar will give a vigorous vitality to these organs. They must try it. They will soon feel its influence, and must persevere until the cure is complete. Keeping the Stomach and Bowels in a vigorous condition with Dr. Crook's Wine of Tar is the best defense against all diseases. The rich medicinal qualities of Tar it contains would alone excite a regulating and strengthening action on the Stomach and Bowels, but there are Vegetable Ingredients of undoubted Tonic value combined with it, which cause it to build up the weak and debilitated, rapidly restore exhausted strength, cleanse the Stomach, relax the Liver, cause the food to digest, and make pure blood, removing Dyspepsia, Jaundice, Indigestion, and kindred complaints. Try one bottle. Ask for Dr. Crook's Wine of Tar.

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