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Show -- -e TIIE EEAVER COUNTY V7EEXLTC PRESS, BEAVER, CTAII ... I Mi t i 1 ARY .(- - II V . - ' T I 11 Birthday and Audvaraary Cifta art axwt easily arfn trd hrre. Ktrvtliui llif flnmt to GRAHAM BONNER. THE GUEST'S STORY, Our reawuabl be had. print caw JEWfiLERS". : JAX BUXJ BOYD I hurry to the village and T And get some meat' then I. decided 1 wouldn't For we don't eed. meat for" tomorrour, and ft would bewasted;. whereas, with other thing it's different, as you know." The boy and girl nodded their beads, though they didn't know much about food and which klbd was more easily wasted than' another,"" They 'knew about food mostly In a more pleasur' able tlmn housekeeping fashion. ' - ".'So llboughC" - continued- i y. -- R ?J?WIW Mrs. -- r I ! - l Ji i " ,iur !'- -! r'r'1 ' t m,,,,! I 1. ScientifiCCOIIerf,. Francis (. i ntce 11 that M would take n walk and see something new, Onedoesn't always want perhaps everything Uie same. And then I saw Mrs. Wood Elf, here, having a breakfast party, and I stayed around when 1 heard her tell jrou. that I was com Ins to explain something. . "She did say that. I believe, and she. knew that I'd be glad to tefl you why sometimes you can take your time and not miss anything, but rather gain a lOt "I'm Mrs. Wood Elfg. guest, "and the '' guest is going to tell her story: Rooms Cow mental Band SAlTUKt CITY, UTAH m "Solir3'J C&IIfy rtiiisaht, profitable wort for ladies, jounji and 11, "Make your' spare tinie and jour in forma Uuny you will. Write for jwrtlculars. Daynes Biebe Music' 'Co. "BoxT141C", Sail take City, Utah. . , ,, : WALKER'S UKAUTY TARLOK. Switch trMfuratiao tor 18.10. worth Switctw worth 7.M far 15, by naiL Cut trom eatar of baad. 128 $oata 2Cala. tampla tit " 'l Zere is a storu ti related with great gusto throughout the length and breadth of inhere ceuntyr Wiscvnsin ' - - Cliris Both of Monroe is a manufacturer and wholesaler of American Swiss 'cheese, tie knows ilt4 secrets of the who' came from Switzerland to Green county in 1815. lit makes good cheese, admits it and doesn't cars- who customers et)n- knows it. Some went so far as to tell him his American Swiss cieess was ceiier ctt'tsa taeese man owvsa ' 1 , - cheese-make- V.lr TPrC-- 8rviek Quality, . Cloth w pay inturvd. Work taaranteed. rrtura poataga. Priot IUt oa requL Myara Cltaoara, 4 Dram 114 K. Broadway. - Dry Ciaaaiiur by Parrel Paat. Send your tulta. drMu eoaU, etc. to ut tat "ManUr Cleaning ana Dyeing." fialtT Laka'i leading eleanera. Regal Cleaning 4k My return ehargce. DyaiBg CeH l&MtO E. 2nd So. ', rs ... ' 1 Irs ju y--J 1 1 t r v I New and rebuilt, repaired Ribbon and earbon for all UTAH TYPEWRITER EX. CO, Dept i TYPEWRITERS r and exchanged. make, f ' BAT IT WITH FLOWERS. Out of towa ardara olkltad. HUler Floral Co., IS Eait Broadway. - RUBBER STAMPS STENCILS. 8ai and ear tagt alao made, Bend for amplea, prleaa, ete. Salt Lake Stamp Co., W. Broadway. Chris had c bright idea ont day. Ut decided to find out just how much better was his Amer-ican Swiss cheese than the Swiss Swiss cheess. So he wrote to Switzerland and ordered .the very best Swiss cheese that could be had.' In due time the, Swiss Swiss cheese arrived in Monroe. Chris, all impatience, made hosts'' to open the shipment. Voluminous wrappings were removed ont by ont and at last 'tht very best Swiss Swiss cheese' was revealed in all its beauty. And on it' was stamped the familiar ; ' ' '; legend: , , "Chris Roth, Monroe, Qreen County, Wis,, ':-- :, U. 8. A." it , SALT LAKE BUSINESS COLLEGE. . May I Have a Orinkf . , "Tou see," Mrs. continued, "I was a little timid at first. That Is why I talked first I to Mrs. Wood Elfdld you hear met I'm sure you'did. , 1 do hope you dont ' i think I was rude." " . "Oh,." no,"' said he girt. "We are glad to meet you," said the boy, "for we want to meet everyone w 1v ?r, pZ ' "I H tell : you a ilftle fmu!-als-tory,- " said Mrs, . ,"By , the way, . Mrs. Wood Elf, may., I- have a drink of water) . Have ' - dew-wat-er JeftP'-"you any ; "Just a little. TU get It f or. yori" said Mrs. Wood Elf. . "I hope." aaid Mrs. that' you' wont mind a llttlej history. There is nothing In It about kings or queens, and there' are no 'ates to be remembered. It's a very" ' history." , "It sounds rather nice," said the " e, , Irl. ? ?And like a quite new kind," said "e boy. "I was afraid that you wouldn't like j name. I was afraid It sounded t. too preachy, and ; fine Just i aa tough I were going around and say g that I was such a splendid wom--a, I did Everything the right way, nd so got everything that was use-u- l and beautiful and good. ' "Well, that Isn't what I mean you to hl&k of me. I am named after-- " tny ny mother and father.'' My father ireatly admired my mother and wanted me to be named after her. My nother admired my father, and wnt--d me to be named after him. So they 'just! named me after both of thera.' f " "What were' the names Y asked the . Sere lodging ; work after Mbool ; enrol) anytime. 1 my mother's name was : Time :r But your name' Isq't made up of. " thrj names,', said the girL r "Oh; yes It la. : , You aee,.my fatliec was aiwayi hurrytngr'TIe" "wa a grear creature for. bustling and rushing and doing so much lo aucb a short time..'. ' My mother, oo the other hand, always .took, aer, time.:. She did things and Very well and very ' thoroughly, ;:v.' V, . "My father, did thlugs very brlllanfc Iy and qojckly, though sometimes they were done in rather a slap-das- h fash- -' Ion and sometimes my mother's ways wer too slow. ..." mother father's my my thought "put quick.'brlilUnt Vays wero wonderful, and my .father" thought tny .mothera Vareful,' thorough ways 'were greatly " .1 , . to.be envied. :. I '. "So I was named after both of them. And now J live op to my name. You . "ec, in our family we're all like our name. It . was, the same, with my grandrather the eldest grandfather ' ' I anyone has." . "Grsnilftaer"Tiner aked the toy. . "Klkht." said Mrs. I tajte after both my pareifts. I don't want to hurry lo fast that I i miss everything I pass by. Bo I hurry j snd yet not iu fsst as to keep from I enjoying thlngi Tm not conceited to I say this It Is all. because of 'my wonderful father and mother. "They gave me these .combined .r-. Take-Tou- " very.-carefull- i ; 1 of-lif- ' gtftsr-.- ' v r- MUSICAL HATS , w.1 1 Cill' ,'r'rWt uw- "Why are there holes In a Swiss ' "Ul xaci, many bwiss cneese ex- ,chee8t ... A few of them said It.-- , jperta iavo atatedthat thoJSwlaa cheese, now .be- was a profiteering dodge to .f wg manufactured at Grove Oty, Pa, under the The making of the ckeese oa the "farm and It cheat the public. Others ad- supervision of the dairy division of the Department of while mltted .they didn't know; Agriculture. Is aa rood aa the lmrtorted transportation to a entral point Tof ur!fi tt . some voiced the opinion that to "1 'article, if not betterJ ; . suggestive of in arrangement that might pro" . . some wO.OOO.OOO, pounds of Swiss applicable to the cheese. Industry In the United punch a lot of boles In a cheese cheese are produced In this 'country annually. States. The cheese could be cured and .ripened did seem to be a aenselew sort ' less expense, and probably graded and mar, , , RegrettaWy, too much of It la of mediocre awd'ty. of a procedure. ' keted to better advantage, than under pvt pre Of course a great many people know that the ' tBut with the application of the methods perfect-ed- " "! ent rystera.- by the dairy division, which make It possible holes are there for a very good reason; that they to .'control are associated with good flavor. Without those the factors Influencing ripening and It is curious to note that the caves in France flavor, it la confidently felt that the day is not have been formed by the slipping of the rocks holes there would not bo any Swiss cheese that at the base of the Cambalou mountalna.' Among amounted to anything. But American scientists - ,far off when all o( the domestic Swiss cheese will them are subterranean grottoes and galleries have racked their brains for years trying to learn . be of high quality, and that the supply will be adequate at least to satisfy the tastes of Amerihow to manufacture holes comparable - to those through which currents of cool, moist air circulate cans who now prefer the Imported article. . V with great rapidity, and through which tiny found lo the finest products from Switzerland. streams thread their way. The air currents conv Already two carloads of American-mad- e Swiss They - experimented and experimented. But It cheese have-beewas no go." They could make small holes, yes, Ing In contact with the rocks produce rapid exported to Swlteerland-r-sen- t : as a result of which the temperature la right Into the country where Swiss cheese auk but the right kind of holes, holes that produce often lowered to1 40 degrees F. ' Many of the caves . tng has been the leading .Industry for more than a cheese with a sweet, nutty flavor, wero as ' Ave centuries. That Is a real Instance of carry-In- g have been enlarged and artificial refrigeration , ' , elusive aa a for. , . coals to Newcastle. And the Swiss people used for the purpose of storing and curing the The scientists visited the greatest Swtaa-dhee. are cheese at even lower temperatures. ' ; are coals are the that finding for States. United hot, they During producing section of the ahrewd enough to perceive that .now that AmerThe secret of making a fine Roquefort cheese the year 1849, 27 Swiss families had migrated to ica can manufacture the finest grades of Swiss . turns upon the development of certain molds. To the United States with a view to launching the manufacture of Swiss- cheese to this, country. . cheese, Switzerland has a real competitor in the - be sure, most people regard anything moldy as 8wiss cheese-makin- g for use. But In this case the mold Is not . unfit Industry. These people examined . several locations, and . harmful and must be present If good Roquefort The quality of Swiss cheese from a commercial finally settled to the .hills of Green county, Wis-flavor as to be developed. For several years the the else, number and standpoint Is graded-bcansln. It waa here. In the first can of milk mandairy division has been endeavoring to, develop ufactured Into a' miniature Swiss 'cheese, that the uniformity of the holes. Cheese that baa a num' a ; green-mol- d cheese from cow's milk. of no ber Inferior or boles boles waa small Is born. all American Swiss-chees- e of at Industry In the first place, it was Impossible to secure -- But wheti these Swiss people were questioned, grade. .Pinholes are the result of the use of poor employees familiar with the process of manufac-grades of milk. Improper handling, or lack of cul-- , regarding tbelr art they could tell nothing, from e tore. It 1s Dot 'eufficfent fcs some people-believe- ; a scientific standpoint they feo more knew what' .' tores.'-.- Some of these defects are overcome use to sprinkle some green mold on the, etrrd In order In kinds of holes la Swiss of cheese pure a certain bacteria the did than kept . produced the writer of this article before; be Investigated 1 culture particularly, where, the . cheeseJs gassy . to produce a Roquefort cheese. In the work of the dairy division, for a long time the mold failed or "nlssler." The discovery of these bacteria was the matter: ; If the cheese eras good, they .knew that they had made t so by the way they handled - first made lo the labpratory o( the dairy dlvisionr to derelop'tproperlyrana" In imany cases' did "not s The holes and flavor in Swtss cheese are devel-develop at alt Special artificial curing the curd; If It waa poor, the farmers knew that be to had supplied. Ordinary refrigeration tot fed the cows property.- But la "tills oped by the use of another culmre, an organism they had " Srar'Tiior" enoOghT Tw'coraS'''" Qui cheese properly also discovered by the dairy dlvialoh experts." blue-gras- s region of the State of Wisconsin, onder-lal- d required a very low temperature with high relwith limestone, they recognised conditions 1 The Secret of Roquefort..: ative humidity and considerable ventilation.:"' J similar to. those in their, own native alps, snd for " ' that reason favorable to the manufacture of a : Now consider what dairy division experts have .' Make Our Own Caves. . h kind of product , - accompltshexl with another cheese, the Roquefort " However, after years 'of experimental work, s a cheese that grows better, the older It becomes. Then the scientists ,wen$ t,o Swltserland and It Is difficult to Imagine that two rational huapparatus wss perfected tried to wheedle the secret out of the originators. special man beings would light a duel over a piece f an arrangement somewhat similar to that used But even there In the EmmentaL the home of the woriter did not Swiss cheese, the Roquefort cheese, yet some, family writings are -- - In silk mills by means of which curing condl-. extant to that effect However, these letters can know the scientific principles Involved. In fact, dons could be secured and maintained, and which were In fact quite comparable to the natural conno one In Swltserland knew. The worker Inscarcely be regarded as an accurate record, Inasmuch as the author of them was a nimble-minde- d ditions that prevailed In the caves of Roquefort formed the scientists that he teamed the trade Therefore It from his father, and knew almply that If be did person more famed for his Inventive v"America bad no Roquefort-cave- s. waa necessary to build something Just as good. a certain thing to.' some gallons of milk and genius than tor his adherence to the truth. And American scientists did It Moreover, ths Roquefort cheese, however, has been known for placed the result In a cellar a Swlas cheese would Freuch made Roquefort cheese from sheep's milk. be produced that was considered, to be the best f 20 centuries, and being considered the "king of .all cheese" during most of that time It Is within ,: During the past year, by the use of the equipcheese manufactured anywhere In the world. " ment mentioned, Roquefort cheese has been made the realm" of possibility that not only one but ser-- 1 " Finding ths Right "Bug;" commercially from cow's milk for the first time eral duels Lave been fought ever It . Indeed, one search sufficient wars that several to In returned America find the United States, and marketed auccessfully after no better The scientists might . , In competition with the Imported srtlcle. In, fact have been waged In Its behalf. informed than they were before. But they would -not adplt defeat. First of all : they extracted ' ' tor centuries Roquefort cheese has been made"' ' some trifles have declared the cow's milk cheeae to be superior to the Imported sheep's milk prod all the bacteria that could be found In aa Imfrom sheep's milk by peasants of southern France, caves uct ' were , of There famous the thousands of Roquefort and ripened In ported Swiss cheese The worst criticism of the domestic product different kinds of Jbue." Using a process of Within a radius of 100 miles of Roquefort, halt that has thus far been made Is that the., cheese elimination they experimented with each "bug" a million sheep are pastured for the purpose of " "Is too yellow-.- " With some commercial experience a turn. This took some twelve years.- - And after" ,tnllk produclIonT, During' the one with the cheese there is every reason to bellevt U . over, the Identity of the particular It was rlod of lactation, some of these sheep produce that In the future some improvements In manu was ' enough milk to make as much as 50 pounds of "buf that produced the hole In the cbeeie ' ' on and Is manufactured farms facture will be made so as to 'produce a cheese cheese undisclosed. cheese. The still , more uniform and perfect and that eventually TUn the scientists connected with the 'dairy X la small factories throughout the region, and tbta cow's-mll- k SevIn caves. cured Roquefort cheese will become one be the to of Agricul-mrsent to Roquefort ilkltlon, United States Department' of the established varieties of cheese in the United control consolidated and concluded that although the proper bacteria " eral firms here located States, If not In the world. ': ; v.) iteen experimented wIUi, a different medlunt ' ths world's supply of Roquefort cheese. m . m2 rV1! , At-pfea- ' "at ;'i-;- ' . evap-oratio- . . - .' . - . ' by-th- - ' -- " ftdr-cnoug- , . best-Inform- ''''".'.,- pe-",- e. - ' nut la. prW IllReturm Kl S. Write for E. mythe Hat factory. 'o Rug cure your motor troubk. tilil tlnUm KingCo..l61uieirounliiiouUl ' ' RUBBER HOSflTAL, V Wo euro injured rubber article. Bonte. Shoe. Hot Water bott lea, Tim. Tube. et fatitfactio guaranteed. Return charge prepaid. Weaker Rubber Balee Qo., IU E. Broadway, Salt Lake. ' . KLASUC STOCKING liPRS. Manufacturer abdominal. Maternity lunportara, Truat attar. S. H. Bowmar Co, Brook Arcade. WELDING. AUTO RADIATORS St Machinery buUt and repaired. Beet and cbeapeet Potto Repairing Co, SSI Bout State. . , Welding LTD. 8. BUSINESS COLLEGE. . School of EifteteDcy. AU oomaMrcial preaches. Catalog fro, f M. Mala BW Ball Lake City. BID FITTING CORSET PARLORS.- Specialttte la deabraing. aaaklnc. Sttinc I HeaaaUtehing, ambroidering, braiding, aoeordtoe and aid pleating. Button aaad. t K. Bdwy. MAJUNELLO BEAUTT PARLOR. Hair good MU - order nd Marl net to preparation. solicited. Clift Bldg, Bait Lake Ctty, Utaa. VULCANIZINO St RETREADING. Quality and arrtoa. Standard Tiro Work. Ml So. Dtate. laeoBtoro Meael Mad. Key, loek and gu) repairing. Enadeea Novelty Co, Me Bo. Stat. get big re Ua "INLAND rERTILUER," Farmer turn. W'nt'lnlandr'erUluerCo.-Mclutrrew- a. ART CO, picture frana. INTIR-MOL'XTA- tng. eklna painter and artut uplie. SMMaia, . Traaaaa. Abdoadnal Bappetten, hoaptUI aatttck Co. 1M A Mala. rooce aapplies. Ta Jonae-O- ak SER TOUR LOCAL PUBLISHER' For leae leaf bindera, tpectal blank., record fait kind. E giro Quality Serrtee. - UTAH ATTEND COLLEGE BUSINESS For Practical Buaineat Education. W. MOLER BARBER COLLEGE. Qualify a er in few week. W S. Wat Temple Street. EMBROIDERT SHOP, ltd Clift Bldg. Henutitching, pleating, machine and hand e . aaport head worfc.- THE brotdorlamv butteo condi-.ration- ' . 0LD8MOBILB DldTtUBUTORS. Can truck. Uted ear aargaioa. A. K. Tourteea, 447 S. Mala. home-grow- n ; - i it POULTRY BOUGHT. For heat reeulta thip MkL Correct to and Faltoa game poultry, evgt weighL Prompt return. Wrtte tor ptiett. '. 4 1 " 1.-- ..! . . Everything knowa la ehargei .... prepL , GE0R3E. EFOEE thia article wna 'written . Salt Lakt Ctty. - - By FRANK INSTRUMENTS. ' Dayaee-Beeb- a. , - and rommiMkm, at hoaM. Vacuum C leaner Co, halt Uke , CREAM BOUGHT. Bert pricea. y Wattera Crammary Co.. 2U W. Fourth South. , . . OO . i II . And sure enough, when they prepared a medium that suited them aid tried a certain one of the thousands of bacteria upon It. " the 'mystery "waa, solved. i f , , Consider what this discovery means to the American people. We are habitual consumers ol ''. such a vast quantity of Swiss cheese aa to make ' necessarj thelinportAtVJQ of 50.000,000 pounds of Jt in a ye&r. Why should not that demand be .'met with products? A few years ago It might bate been' argued that nothing was 'comparable to the 'cheese made In SwlUerland. - father's name waa Hurry and I'M lrFKT-aiWiL- AUUUJ rjod,. , should be used. -- th", ' Marble - ccwe. r atONUMKNfa. Writ for catalog. Standard Granite Co.. 117 W. Broadway. ..... . well-satisfi- ed "My JTlfXI MAIN KX5 . myself. ; T 'Shall I wajr. BOYD PARK . "When I was out walking along the road this morning," said Mrs,: 16 the girl and boy who were going adventuring "I said to , Ui . Not Se Bad. J. A'Tetorned acfttionist tells a that" be waa flahtng in a pond one day when a country boy who had been watching him from a distance approached him and asked, "How many flan yef'got ' " V '." mlsterT was be tow," ; "Nons yef "Welt yer alnt doln so bad," said the youngster. - "I know a feller what fished here for two weeka an' be didn't get any more than you g'- in half aft hour." Boston Transcript. ' -- . - - The Witchlno Hour. . -i ITeavy Datej I have never aeea . such dreamy eyes I Date Maybe Sleepy you' never Stayed so late before Tlrglni a Reel. , Strenuous Diversion. "Would you advise me to tin vet for my heelthr "No," tvplied the doctor. "A nHO' wants to be lu flnttiHss phyMtcul condition before be taken ontlie tvorrh of travel' nowadays"-- , A Vagus Idea. "What's the p!uy7" "The Merchant of Venice" "WMia t's the plot?" y "I duniio. I think he was hu!ej up for pnifltcertng.' Journal. Lonlifvt'Jfl tVv:r'.er ' , |