Grand Rapids Herald-Review Newspaper, August 8, 1896, Page 7

WHAT IS OSTEOPATHY SRE SCHOOL OF WHICH THE SCIEN- TIFIC WORLD IS TALKING. Remarkable Work Performed by the New Science — Some of the Most Prominent Business Men of Minne- apol's Interviewed by the Times. The Minneapolis Times in its issue of Sunday, July 19th, reviews the new Bcience of Osteopathy in an article two columns in length, under the above caption. The article covers practically [the same ground as those that have ap- peared in the different newspapers and magazines, describing Osteopathy as a (Bystem of drugless healing the practice \cf which is spreading over the coun- itry, and also taking up the matter in its local aspect, giving a description jof The Northern Institute of Osteop- jathy located in that city by Messrs. (Edwin C, Pickler and Frank D. Parker, (who are practitioners of the science, or, as they are more generally called, Dip- lJomates in Osteopathy, and Mr. Lewis M. Rheem, who is the Secretary and business manager. The institution was organized for the purpose of treating diseases of different kinds by this method and educating gentlemen and ladies in the science. The reporter gives an interesting account of the methods employed in teaching anatomy ‘and physiology, on which the’ science is based, and then gives several inter- views with such prominent citizens of Minneapolis as Mr. R. S. Goodfellow, ‘the large dry goods merchant; Mr. An- thony Kelly, Mr. George E. Higgins, wholesale grocers; Mr. John C. Os- wald, Mr. Theodore Basting, wholesale liquors, and Mr. Frank W. Greaves, wholesale tailors’ supplies. On account of the high standing of these gentlemen we give their interviews in full for the benefit of those who desire to inves- tigate the science. Mr. R. S. Goodfellow said in response to The Times’ question of what per- sonal experience he had with Osteop- athy: “I cannot say enough of Mr. Pickler and Osteopathy. From an ex- perience in my own family I consider Osteopathy little short of marvelous. One of my family had quite a serious internal trouble and has been a suf- ferer for years. I had spent hundreds of dollars in treatment under the best advice, with no relief. I was induced by friends to try Mr. Pickler and was truly astonished and more than pleased to find after a short course of treat- ment that a perfect cure resulted. I should be glad to recommend anyone suffering to try this treatment.” Mr. Theodore Basting, manager for ald, was next seen: “The my son very painful one. y was 18 years of age, and while ating fell and hurt his spine. A e of the spine was the result. This curvature very marked and it did not requi detect it. I co! vice and was told that the boy must go to either New York or Boston, to some very celebrated specialists in spine dis- eases. He would have to be gone four or five years and be put in a plaster cast or in a sort of leather and steel harness. I had almost made arrange- ments to follow this advice when some one told me of Mr. Pickler and Os- teopathy. I had little faith in any such treatment and was astonished to meet @ Buch a quiet gentleman as Mr. Pickler. 3 He did not urge me to leave my son, but said he could cure the case. After dering the matter, I at last con- knowing that nothing much further could hurt the boy. After a s treatment .my boy said the pains were much less, and in nine months he was as well as you and I and has been so ever since. Some year or so ago my boy had some internal trouble which he had since a. baby, and this, too, has disappeared, Jeaving him, at 19 years of age, well, strong and weighing 134 pounds. I was never so pleased in my life as at the recovery of my son and heartily indorse Mr. Pickler and his work.” Mr. John C. Oswald, when inter- viewed, said: “I have seen so many cases that are cured by Osteopathy that I would keep you busy telling of them all. A friend of mine from Bos- ton had trouble for years with his hip ~ Joint. He had consulted eminent east- ern advice without any relief. He was obliged to walk with a cane. After a number of talks I induced him to see Mr. Pickler and as a result he took treatment. He is now entirely cured and as well as anyone. One of my serv- ants dislocated her arm and had it treated by some practitioner. By his advice she used liniments and lotions, © but getting no relief I sent her to Mr. Pickler, who took the inflamma- tion down, reset the arm, and she now uses the arm as well as ever. A mid- dle-aged lady, whose name I am not at liberty to give, suffered for years in one limb. Nothing seemed to do any good and she was afraid no help could come. On my advice she saw Mr. Pickler and after a short time she walked and ran up and down stairs as well as ever. These and many more cases I know of.” Mr. Anthony Kelly said: “In my own family I have not had any experience with Mr. Pickler, but from what Mr. George E. Higgins, here in the office, tells me, I can heartily indorse Os- 4# -opathy.” Mr.- George E. Higgins goke of his own case: “The experience of two of the members of my family and their cures has made me a thor- ough supporter and indorser of Osteop- athy.” The case of Mr. F. W. Graves is cer- tainly unique: “My little girl, when fut 4 years old, fell from her tricycle and injured her hip. We had her treated for nine months in the regular way and then on advice consulted a spe st. After getting no good from this I heard of Osteopathy and went toD Pickler. After one treatment the chil., who had to be carried down on e pillow, walked out of the doctor's groom, perfectly well. You can imagine my pleasure.” Mr. Jacob Stone, of 14 Third street S, gays: “I suffered from dislocation of jmy arm and can say that I am very much pleased with the results of Mr. Pickler's treatments.” In addition to the parties named mbove there are a large number of peo- ple in the city who are equally enthu- siastic. The secretary has on file a large number of letters from former patients of Mr. Parker and Mr. Pickler which are remarkable for their en- thusiastic expressions and hearty good will. Beside those from residents of this northwestern country, Mr. Rheem showed the reporter letters from Mr. F. “A. Buckman, cashier of the Citi- gens’ State Bank of Council Bluffs; Mr. A. T. Flickinger, attorney-at-law of the same city; Mr. T. C. Havens, ) coal and wood dealer, Omaha, and also from the same city Mr. C. S. Carrier, ticket agent of the C., M. & St. P. rail- road; Mrs. J. A. Hake, 26th and Popple- ton avenue; Dr. C. W. Sandborn, 1508 Howard street; Mr. A. J. Vierling, man- ager of the Paxton and Vierling Iron Works; Mr. C. S. Potter, general agent of the American Express company; Mr. H. P. Ryner, general manager of the American District Telegraph company; Mr. Edgar Allan, wholesale grocer, and a large number of others all relating to \the remarkable work performed by Mr. Parker while located in Omaha. By these voluntary testimonials of cure right here in this city, it would aeam as if nothing can stop the growth . 4 of this school, and if the good work con. tinues, as it seems hardly possible not So to do, the believers in Osteopathy will be startlingly increased in the next few years. We need all the knowledg« that science can give us to cope against the hosts of diseases with which we sce ourselves surrounded. FEMININE ELECTRICITY. The Unflattering Term Still Used. From the beginning it had been no- ticed that there were two kinds of cler- ical forces, but these were named, with reckless discourtesy, positive and neg- ative. as though the second had been inferior, inactive, merely receptive, says Harper’s Weekly. And yet there were suggestions of the true relations of these two forces that should not have been overlooked. It is recorded that six years after the St. Petersburg professor's fatal experiment (about 1759), Robert Symmer, “when pulling off his stockings in the evening, ré- marked that they gave a cracking noise and emitted sparks” By varied experiments he discovered that the electricity was most powerful when a silk and worsted stocking had been worn on the same leg, or, if the stock- ings were both of silk, then more di- verting results wete obtained when they were of different colors. Two white silk stockings or two black ones gave no electrical indications, When a black and white stockings were withdrawr from the same leg, and then separated, they were so much inflated that each showed the entire shape of the leg an‘! at a distance of eighteen inches they rushed to meet each other. Separated by force they would again become in- flated. and be as ready to rush together as before. When this experiment was performed with two black stockings in one hand and two white in. the other, the repulsion of those of the same color —their jealousy—and the attraction of those of different colors would “throw them into agitation and make them catch each at that of its opposite color at a greater distance.” Plainly this eighteenth century student had to do with masculine and feminine electric ity and yet the unflattering term “neg- “Negative” 1s ative,” as applied to the feminine, has persisted even to our day. Spiders That Catch Birds ‘W. J. Rainbow, an Australian natur~ alist, gives a description of the large bird-entrapping spiders of his country. Representatives of this genus abound in tropical and subtropical regions. Their webs are composed of two kinds of silk—one yellow, exceedingly viscid and elastic; the other white, dry and somewhat brittle. The latter is used for the framework of the web, the guys and radii, and the former for the con- centric rings. These snares are at varied heights,sometimes within reach, sgain ten to twelve feet from the ground, but always in a position ex- posed to the rays of the sun. The diam- eter is also variable, from three feet upward. One seen by Graffe in the Fiji islands constructs a web thirty feet in diameter. These snares are strong ‘enough te entrap small birds. In the author's opinion the web is not set for such game, and the spider does not feed on her ornithological victim. In the case where she has been observed with her fangs in the bddy of the ensnared bird, it is probable that it is for the purpose of hastening the death of the bird in order to prevent its injuring the web in its struggles to escape. Spiders of the gents Nephila are easily tamed. Although exceedingly voracious, they can exist for many days without food or water.—San Francisco Chronicle. Stupidity of Men. “Jack paid me last night the compli- ment I have always coveted,” remarked Maude, complacently, as she straight- ened her necktie. “He said my clothes always suited me and were chosen with exquisite taste; that they seemed a part of myself.” “How lovely! What did you say to him?” “I told him it was not my fault if they did not suit me, for I had four sisters to borrow from and that I al- ways worked hard enough in select- ing from their gowns something that should suit both myself and the octa- sion. He seemed amused, though, when I told him and I wished I hadn’t. Men are so stupid!”—New York World. Down on Him. Young Mr. Cumauphen, who has one of the cunningest little cream-colored mustaches in the world, so faint and modest that he has to color it in order to establish its identity, called again last evening. “T’ve just been dying to see you, Maud,” he gushed, soon as he got his cane through the parlor door. Maud looked him over with a crit- ically unfavorable eye. “I see you have,” she said coldly; “there’s a lot of it come off on your chin!” And young Mr. Cumauphen wae so abashed that he didn’t know what to say. But that wasn’t anything unus- ual.—New York Recorder. Defective Eyesight. Mrs. Smithers—What an elegant gown Mrs. Bilson has; I do believe I never saw anything lovelier. There she goes now; isn’t it a perfect dream? I—” Mrs. Smashum—Hush, that’s a made- over, “Dear me, but my eyes do trouble me 80; of course it is; beastly, isn’t it?”— Adams Freeman. Awfully Vain. Jayson—Duzzey is an awful vain fel. low, isn’t he? Jubely—What gave you that idea? Jayson—lI’ve ‘noticed that he can’t take a drink without looking in the glass.—Roxbury Gazette. “Artist? Why, he’s a mere hewer of wood and drawer of water.” “He isn’t even that. His marines are execrable,”—Detroit Tribune, DISFLAVORED MILK. Some of the Causes Which Lead to Bad Flavor in Dairy Products, Bad flavor in milk is chiefly derived from weeds, musty fodder, decayed leaves, decayed mushrooms and unripe roots; also from feeding too much cake. or meal of various kinds, and from water and sometimes from the want of water. There is often complaint heard of the unsavory condition of the dairy products, that there is an unac- countable bitterness or bad flavor in the milk, butter or cheese, or some- thing of the kind. The chief causes of this mischief arise from the food of the cows or the water given them to drink. If these are sweet and pure the milk products will also be sweet and pure. There is no sweeter food for cows than good grass or hay, but many pas- tures whence these come are full of noxious weeds, of which it takes but little to make the milk of cows eating them bitter or otherwise disagreeably flavored. In such cases the bad flavor follows into the butter or cheese. The milk and butter of straw-fed cows is whiter than when fed on graes or hay; and the straw, if good, has no injuri- sus effect upon the milk, yet if musty or otherwise injured is liable to give a bad flavor to the butter if fed to the cows in large quantities. The leaves of turnips are abjection- able for milch cows, unless fed in small quantities when quite fresh, free from decayed matter and along with a sufficient quantity of ground food. In- deed, many dairymen contend that nothing will insure against turnips, es- pecially Swedes, giving some taste to the butter. Many expedients are resorted to to prevent this objectionable flavor being transmitted to the butter by turnips, and, for the benefit of those who de- sire it, we will here insert some of the means used by some dairymen for this purpose: Add a small portion of boil- ing water, in which a bit of saltpetre has been dissolved, to the milk when it is first set out in the old-fashioned shallow pans; scald the cream before churning; give the cows their rations of turnips only immediately after the milking; take care that whilst milking is going on there be no strong odor of turnips in the cow house; remove all flecayed leaves; indeed, if food is plen- tiful, all the leaves and crowns of the turnips. Of all the leguminous meals—that is, meal made of beans, peas, ete.—bean meal is, perhaps, the least injurious to butter; pea meal a little more harm- ful; while vetch meal, which is in- clined te arrest the milk secretions, is said to produce a hard, bitter butter. With reference to cereal meals, that is, meal made of grain, as wheat, oats, rye, etc., there is little to be said and that more of a favorable nature. Wheat bran seems to produce’ neither a favorable nor an unfavorable effect upon milk or butter, while oat meal produces a favorable effect upon the secretions of milk and aroma of the butter. Cotton seed cake, when fresh and in good condition, has no injurious effect on the milk nor its productions. Linseed cake gives a good flavor, but somewhat hard butter; but rape cake produces some bitterness both in the milk and butter, and also causes the butter to be of soft quality—James I. Baird in Agricultural Epitomist. How to Keep Cheese. Cheese must not be kept in a warm and dry place. An exchange says: The best place is a cellar that would be called dry, which will anyhow have some moisture in it, and some is nec- essary to the proper keeping of cheese. Darkness is preferable to light, and a low temperature, but not lower than 55 degrees, is desirable. The cheese will become moldy on the outside; the mold is permitted until the surface is covered, when it is scraped off and the cheese is washed with water at 80 de- grees, and all the mold is removed. It is then wiped dry and greased with sweet oil or butter, until salted, to fill the pores in the crust. It is thus left for a few weeks and this is repeated. In this way the cheese slowly changes its character, improving all the time in flavor and texture. It becomes fatty by the change of some of the caseine into a kind of fatty matter, and a pe- culiar mild aroma is produced quite different from the intolerable smell of the coarse kinds of semi-putrid cheese known as Limburger, or some of the overcured German cheese. The curing described is that practiced with the Brie and Roqueford cheese, as well as that finest of all kinds, the English Silton. Asa rule we do not give requi- site attention to curing our cheese, and hence its want of high quality. ‘The curing of cheese is a slow process that requires skilful control or it becomes decomposition. Tainted Milk, Nothing is so fatal to the good con- duct of a, dairy business as tainted milk, which should never be received or paid for; and milk in all churns de- tected to be sour, or offensive in either flavor or odor ,should be returned to farmers. Fat producing food should be suitably given at proper times, but it is recommended that such food as ensilage, turnips, turnip tops, hay from a heated or burnt rick, cabbages, on- ions, ete., be avoided, and that particu- lar care be taken as follows: (1) To prevent the cows from eating acorns; (2) that about one hour previous to and during the operation of milking that only sweet clover hay or sweet pasture be partaken of by the cows; (3) that their udders and teats be per- fectly clean and healthy, without any particle of manure attaching thereto; | (4) that the milker’s hands and all the atensils be perfectly clean; (5) that the 2ows be milked in a pure, sweet atinos- phere; (6) that neither water used or drunk, nor the troughs or inilk utensils be contaminated with any impurities; 7) that the milk of a cow in heat, or if an otherwise unhealthy cow, be not sonsigned or mixed with other milk; §) that all milk be cooled directly after milking, and that fresh and old mifk be not mixed in same.—Dairy World. Gathered Whole Milk. In conversation with an extensive butter dealer, we asked what in his opinion was the ideal plan upon which a creamery should be conducted. “Gathered whole milk,” was his reply. And he went on to give his reasons. Cream keeps: better before it is sep- arated than after, or rather if the cream is to be carried for a considera- ble distance it will carry better in the milk than when it is separated. If by any chance is should become sour on its journey it cannot be separated, hence there is no chance for sour cream to start with, whereas if the cream is separated on the farm the farmer may not be quite so careful, and sometimes turn sour cream into the factory, while if he knows that if he does not prevent his milk from be- coming sour it cannot be separated at the factory and he must take it home again he is very apt to be particular as to how he treats his milk. Our friend was enthusiastic over separators, and said after seeing the dirt that the sep- arator extracted from the milk he never wanted to drink a glass of milk that had not been run through a sep- arator. Separator Milk for Calves. Certainly the dairy farmer who makes money on a_ 15-cent butter market must employ every modern con- venience at his command and see to it that nothing goes to waste. The hand and small power separators have been a blessing in these times. The butter fat is quickly separated and the freshly skimmed milk, with the addition of a small part of oil meal makes a com- plete and delicious ration for the young calf. Is not this better than the old way of feeding cold milk to the calves, and what sort of calves did we have? The pot belly sort and no larger as yearlings than a well-fed calf at six months ought to be. We believe that any careful farmer, with ten good cows, will easily pay for a hand ma- chine during a_ single year, in the quicker handling of his product and in making good yearling calves.—Prairie Farmer, Overlooking the Cow. Every dairyman in this land recog: nizes the desirability of proper utensils to use in this work. A proper dairy room, proper feed, but above all is the } Proper dairy cow overlooked quite often. So many writers are telling how necessary it is to have the best churn, separator, feed, ec., but entirely forget the fact that there is a cow in the field, You may have a marble-finished dairy house, Danish and other foreign makes of dairy tools, improved by Yankee in- genuity, and if you have not the cow your dairy is “nit.” Next to the cow comes the man, or the improvement on the dairyman—the dairywoman.—Jer- sey Bulletin. Dairy Notes. ‘The cow needs very little exercise in summer. Richness in milk cannot be main- tained without a variety of food. The time to temper cream is before it goes into the churn ;not after. Churning is a work of separation and needs to be done at an even and uni- form temperature. Neatness of package is of great ad- vantage in selling butter, especially to special customers. It pays to observe strict cleanliness not only in the manufacture of the but- ter but in the handling and keeping of the package. An over-fed cow will not digest all of her food and in this way her milk and the butter made from it will be in- jured. At all times milk-producing food, rather than a fattening ration, should be fed to the dairy cows ,always pro- viding as good a variety as possible. It requires care to make good butter. In summer the milk should be set as soon as possible after it is drawn, and at as near a normal temperature as possible. Where the cows are kept only fer their milk and no special attention is paid to the calves, a heifer that has been kept in a good, thrifty condition can be bred so as to drop her calf at two years. The milking organs must be devel- oped the first time the heifer is in milk if she it to prove a good milker after- ward. For this reagon the first calf should be dropped at a time when milk producing food is plentiful. Cows that are kept especially for winter milkers should be made to come fresh in the fall, and then with good feed and care they can be depended upon to give a good flow of milk throughout the winter. Within certain limits high feeding, and especially high nitrogenous feed- ing ,does increase both the yield and the richness of the milk. But when high feeding is pushed beyond a com- paratively Hmited range, the tendency is to increase the weight of the ani- mal. Butter is going to be purchased from the individual who can produce the best butter at the lowest price; and the purchaser cares not whether it was made’ by a black, white, yellow or brown woman. ‘The best butter is what is wanted. The American dollar has not an ounce of prejudice in it— Booker T. Washington. No luck, nor co-operative effort can have any effect upon the milk which the cow gives, nor upon the cost of feeding, nor thoroughness in the dairy, nor upon the quantity of the product. All depends upon the cow and the man, Even a good cow with a thick- headed owner does not amount to much. Many dairies are kept which do not ‘oduce 150 pounds of butter to the w. The farmer who keeps a half dozen cows which make during the year an average of 300 pounds has a pretty good thing, even if he does call it a side issue. Count it up at 20 cents ia pound, and do not forget the skim milk and buttermilk as by-products. Nervousness and viciousness are en- gendered in the ill-treated cow, and are transmitted to her offspring. The more docile the cow, the more are her energies likely to be devoted to the dairyman’s interests. We cannot be too watchfyl over irresponsible kelp, who hésitates not to beat, hurry uor frighten cows. _ Awarded fighest Honors—World’s Fair, yRices BAKING | MOST PERFECT MADE. A pure Grape Cream of Tartar Powder. Fite from Ammonia, Alum or any otver adulterant, 40 YEARS THE STANDARD. Those Trusting Eyes. She—Dearest, am I the first girl you ever loved?” He—Little sweetheart, the man who could leok into those trusting blue eyes and tell a falsehood is not fit to live. So prepare yourself to hear the truth. You are.—Cincinnati Enquirer. To Cleanse the System, Effectually, yet gently, when costive or bilious, or when the blood is impure or sluggish, to permanently overcome habitual constipation, to awaken the kidneys and liver to a healthy activity without irritating or weakening them, to dispel headaches, colds or fevers, use Syrup of Figs. Eighty-five per cent of the people who are lame are affected on the left side. That Terrible Scourge. Malarial disease is invariably supple- mented by disturbance of the liyer, the bowels, the stomach and the nerves. To the removal of both the cause and its ef- fects, Hostetter’s Stomach Bitters is fully adequate. It ‘“{fills the bill” as no other remedy does, performing its work thor- oughly. Its ingredients are pure and whole- some, end it admirably serves to build up a system broken by ill health and shorn of strength. Constipat‘on, liver and kidney complain’ and nervousness are conquered yy it. Pretty Good Proof, Watts—I wonder if the water is fit to drink yet? Potts—Guess it is. Aneel came through our hydrant this morning, and it seemed to be in good health.—Indian- apolis Journal. Slegeman’s Camphor Ice with Glycerine. iSures Chapped Hands and Face, Tender or Gore Fest, Chilblains, Piles, &c. C. G. Clark Co. New Haven, Ct. The thieves of Great Britain steal over $500,000 worth of property weekly. Patents Issued. List of patents issued last Northwestern inventors: James Fleming, Shakopee, Minn.. double drum-heating stove; Levi A. Haight, Tyndall, S. D., windmill; Au- gust Heine, Wahpeton, N. D., band- cutter and feeder; John Holum Minne- apolis, Minn., car-coupling; William Leistiko, Glencoe, Minn., barrel-lock- ing bolt for break-down guns; Lu-- dolph C. Pleins, St. Paul, Minn. C- ing eylet; Nathan M. G. Syv on, . Rock Dell, Minn., door-hanger; Emery E. Taylor, Minneapolis, Minn., car- jack; Charles L. Travis Minneapolis,. Minn., bicycle; Charles L. Travis, Min- neapolis, Minn., bicycle or like vehicle; Otto H. L. Wernicke, Minneapolis Minn., separable book case; David 8. White, Northfield, Minn., heater; An- nella S. Gilmore, Elk Point, S. D., h curler; Bruno Kippels and W. Ze! Moorehead, Minn., plrting machine; Drewry & Sons, St. Paul, Minn., car- bonated beverage, cordial and syrup; Frederick W. and A. A. Tuchelt, St. Paul, Minn., cigars. D. Merwin, patent lawyer, 910, 911 aud. 912 Pioneer Press Building, St. Paul, Minn.; week te On Board Ship. Pitkin—Brace up, old boy. Seasick-- ness can be thrown off if you will only think so. Simpson—Do you—see—any one— throwing it off—faster than—I am?— Detroit Free Press. A Great Joker. Mrs. N. Peck—Papa always was a great joker. Mr. N. Peck~—That’s so. When I asked him for you he said: “Lake her, young man, ard be happy.”—Indi- anapolis Journal. a as Woman’s Writes vee Believe in Woman’s Writes? Of course we do. Who could help it when women write such convincing words as these: “For seven years I suffered with scrofula. I had a good physician. Every means of cure was tried in vain. At last I was told to try Ayer’s Sarsa- parilla, which entirely cured me after using seven bottles,” —Mrs. Joun A. GENTLE, Fort Fairfield, Me., Jan. 26, 1896. Ayer’s Sarsaparilla ..cures.. and absolutely harmless, ‘The Great Blood Purifier. VERY FARMER IN THE NORTH CAN MAKE MORE MONEY IN THE MIDDLE SOUTH. He can make twice as much. He can sell his Northern farm and get twice as many money down here. We sell improved farms for $8 to $20 an acre. Plenty of railroads—four of them. No droughts. Neither too hot nor too cold—climate just right. Northern farmers ure coming every week. Ifyou are interested write for FIREE pamphlets and ask all the questions you want to. It is — e to us to answer them. SOUTHERN HOMESEEKERS’ LAND COMPANY. Somerville, Tenn. “Judgment !!”” tleAx PLUG The umpire now decides that “BATTLE decidedly AX” is not only bigger in size than any other 5 cent piece of tobacco, but the ality is the finest he ever saw, and flavor delicious. -You will never know just how good it is until it acres for his: ——j—