Life — May 12, 1910 — page 9: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

“Summer is the | Season You Need a Sweater Coat Light, warm and easy to carry, it is always and unwrinkled when you wear it, even ivten it has been packed all day in a picnic Sweater Coat Style Book Free A. most interesting little boctlet fully describing all isds of knit goods. nd ic it to-day and learn why de Schmidtknit sets the style iu Sweater Coats. THE STANDARD KNITTING CO. Dept. 14. (9) Cleveland, 0. Why Not Have a Parcels-Post > When John Wanamaker was Post- paster-General he explained why we could not have a parcels-post : There are four insuperable obstacles,"* be said, when asked why we could not OLD OVERHOLT Rn + JUST THE RIGHT“SMACK™ mepuilet and Botte in Bond b A. OVERHOLT & CO. ‘Pittebur have what England and Germany had. “The first is the Adams Express Com- pany, the second is the American Ex- press Company, the third is the Wells- Fargo Express Company and the fourth is the United States Express Company.’* Fancy Food I have eaten French and Spanish, Swiss, Hungarian and Dutch; I have seen the goulash vanish and have puzzled evermuch in the tangles of spaghetti speared and twisted on my fork; I've had salad of confetti and the pickled spurs of stork; I have gnawed at walrus blubber in the land of midnight sun; I've been sea-dog and land-lubber and my appetite has run through the gastro- nomic highways with the gluttons of Broadway and along secluded byways to some alley-door café. And when all the odors vanish of the garlic and the cheese, when the chili of the Spanish and the curry of Burmese have gone siz- zling past my glottis and have argued on the way as to which of them is hottest— 1 am yet constrained to say there is noth- ing in the menu of the whole world can compare with the gladness you have when you sit at home to simple fare. I have eaten steaks with buttons of broiled mushrooms up the back; I have heard the sighs of gluttons when the claws of lobsters crack; I’ve had birds’ nest and chop suey such as mandarins have tried, and such sauerkraut—Ach, Loocy !—with ham knuckles on the side; I've had stock-fish with drawn butter that was soaked six weeks in lye, and heard sons of vikings utter in delight a heaving sigh that was drawn out like the butter, and with gladness I've helped scan where the fresh-caught trout would sputter with the bacon in the pan. And when I have near digested all the kinds of food there be I have come back home and rested at my own mahogany, and the roast beef and brown gravy I have been content to share with the fluffy rolls and wavy—the delights of simple fare. I've had dishes done by masters of the realms of grub abstruse; I've had salads, mushes, plasters, salted whale and pickled moose; I have run the blessed gamut, all the harmonies of food; I have tried the steaming clam at high or low tide of its mood; I have seen the social mob stir when the theatre was through to the haunts of quail and lob- ster all a-cry for something new; I have swung the lobster mallet in the wastes of claw and shell and have introduced my palate to whatever promised well; I have had things chafed and chided, plain and smoked and casseroled; I've had planked fish, shingled, sided, splintered, floored, shiplapped and poled; and it brings one sage conclusion that I know you'll come to share: Out of all this grub confusion there is naught like good home fare—J. W. Foley, in Saturday Evening Post. best reflect glow and vigor when the skin is healthy. Avoid the cause of red, rough skin; insure a matchless complexion, soft, white hands and wholesome comfort by using the purest soap— comicbooks.com