Barry Dock News

THE LAST -JOURNEY. Be journeyed east, and 'neath the palms, In languid noolls of tropic calms, He saw the dark-eyed liouris dance, And heard the Bedouin's midnight chants? With many a Persian worshipper, He breathed the fair rose-gardens' myrrh, And on old Tadmor's weed-grown site The traveller's tout was pitched at night. He wandered by the enchanted Nile, Living in centuries dead the while. Beneath the blue of Lybian skies He dreamed of Cleopatra's eyes. He climbed the desert's pyramid, And wondered what its silence hid, And strove, beside the Sphinx, to guoss The riddle of its awfulness. He trod the streets of ancient Rome, And dreamed 011 Spanish hills of homo He saw, beyond the Appouines, The midnight sun on Norway's pi.no*, And, standing by the Golden Horn, He heard the muezzin's call at morn, And felt, on Calvary's haunted hill, The presence of the Saviour still. From Orient to Occident The traveller's restless way was bent, He watched the miners delve for gold; He heard their camp-fire stories told He saw where earthquake shocks had scarred The sun-kissed slopes of San Benard, And climbed the Sierras' peaks to wait For sunset at the Golden Gate. When for a while he ceased to roam, And by the peaceful hearth of home j' He sat, and told to listening friends Strange stories of the world's far ends. And those who heard him seemed to tread With him the streets of Tadmor dead, And see o'er Egypt's sands flash forth The frozen sunlight of the north. So, for a while, ho took his rest With those who knew and loved him best; Then the old longing came to see Strange lands in other worlds, and he Took up his pilgrim staff alone, And journeyed to the Great Unknown. God speed," we say, and grant his quest Ends on the Hills of Endless Rest. r:

TO IMPROVE THE FLAVOUR OF COFFEE, After placing it in the percolator, always sprinkle over it a few grains of salt. This has been found to bring out the flavour. o

TO REMOVE GREASE FROM WALL- P APEltS. Hold a piece of clean blotting-paper over the spot and press a warm flat-iron over it. Repeat this operation till the grease is out.

WASHING BLACK AND WHITE SATEEN. An excellent way is to wash the dress in a soapy lather which has a very little pearlasli mixed in it. The rinsing should be done rapidly, the material wrapped in dry cloths, and passed through a wringer or mangle.

SCRUBBING BRUSHES, # i When not in use, should be kept in any airy place, with the bristles down. Thus treated, the brushes: will last twice as long, for common sense will tell you that if stood the other \y the water will run down and soak into the back, loosening the bristles, whether thoy be glued or wired.

TO CLEAN SILVER SO BADLY TARNISHED BY GAS is not easy with plate powder only. Try this re- cipu: Pour half a pint of boiling water on a tea- spoonful of crushed ammonia, and when cold moisten the plate powder with the liquid. Let the powder lie on the articles for half an hour, then rub off, and polish as usual. After two or three clean- ings, you will find that all traces of havoc worked by the gas will be gone.

DOMESTIC RECIPES. BACON AND Eaa FRITTERS.—Boil the egg for eight minutes, peel, and cut them in t wo lengthwise, and wrap each one in thin a slice of bacon. Dip the pre- pared eggs in a light batter, and fry for six minutes. Serve with thick brown gravy, and garnish with fried parsley. JELLIED VEAL.-Take three or four pounds of veal, boil till very tender pick it very fine, put into a mould, season with salt and pepper to taste. Put over a layer of hard-boiled eggs, add the in which the meat has been boiled, set in a cold place till readv to use. FABINA CUBTARD.-One cupful of cooked farina, salted, one halfcupful of sugar, one pint of milk and three eggs beat eggs light; heat milk and pour over the farina, mixing well; add sugar and egg; pOllr in custard cup" and place in a pan of hot water bake until firm turn out and heap some whipped cream, flavoured with vatulla, around the same. EGG CUTLETS FOR A PICNIC.—Chop small two or three hard-boiled eggs, add to them two cablespoon- fuls of breadcrumbs aud grated cheese, a pinch of curry powder, cayenne and salt to taste. Mix all with the yolk of an egg, shape like cutlets, dip into beaten egg, theu into breadcrumbs, and fry a golden brown, Drain very dry on paper. LEMON KALI.-—lake half a pound of powdered white sugar, four ounces of citric acid (powdered finely), the same quantity of bicarbonate of soda, and half a drachm of essence of lemon. Mix all together, pass twice through a wire sieve, and store in a wide-mouthed bottle. The essence of lemon should be very fresh, and the Kali always tightly corked. SUPPER EGGS.—Boil as many eggs as you wish to serve,foisix minutes,then take out,dipfortwoseconda into cold water, crack and peel off the shells and cut the eggs in half Ipngth witie, spread the flat part of each egg with fresh butter, dust with cayenne pepper, and salt and set in the oven till very hot. A rrunge in a circle on a hot dish and pour thick brown gravy round. CALF'S LIVER FRICASSEE —Take one pound of liver, cut it into long thin strips, and dredge with flour. Fry quickly to a light brown in a little butter, turning constantly. Chop two small onions with a little parsley, add them to half a pint of good gravy, add the liver, and stew all together very slowly for twenty minutes. To serve, set the liver on a hot dish, thicken the gravy, aud pour it over all. SUXMER FRUIT SALAD.-Remove the stalks and stones from a quarter of pound of very ripe cherries, pick a quarter of a pound each of red and white currants, and pick and hull a quarter of a pound each of raspberries andj<tjawherries sprinkle over the fruit plenty of powdered white sugar, and two or three tablespooni'uls of brandy. Stir and shake the fruit about lightly till the sugar is dissolved, and serve. LEMON SHERBET.—Grate the rind of two lemons, put it to boil with two quarts of water, quarter of an ounce of ground ginger, one pound of sugar. Let it boil for twenty minutes, or half an hour, then add, when a little cool, the juice of the lemons, and bottle for use. If wanted effervescing, stir a little soda into the tumbler. Rasp berry sherbet is made in the same way, with tho juice of ono pound of raspberries to this quantity, or with raspberry es- sence and tartaric acid to give it the right degree of flavour. MARINADED HERRINGS.—In Germany the practice is to put white salted herrings into cold milk for a couple of hours. Split open, take out bones, cut each herring into three pieces, and divide roes lengthways. Put all in layers in a deep jar, between each layer put a sprinkling of finely-minced eschelot, pounded cloves, and pepper, here and there a piece of bayleaf, and a slice of lemon. Place the roo with the herring, the seasoning over the top layer, and cover the whole with vinegar. Pour three or four tablespoonfuls of salad-oil over the vinegar, and leave it till wanted.

Theie is a whistling buoy anchored off the Isle of Wight. Oh, that all the whistling boys could be anchored in deep water. far a war'

WHAT THE morons SAY. I MUSTARD AND VINEGAR. -Both as a condi- ment and as a medicine mustard has been lusown from very early days. It was also used by the Saxons, mixed with honey and vinegar, alter whiult It was simply pounded in a mortar and pastel through a sieve. In the reign ot George 1. a woman of Durham hit 0:1 the idea of grinding the seed in a mill and sifting the flour from the husk, and this method is still employed. Two varieties of mustard used are the black and white. The black is a tull annual, with bright yellow flowers, followed by seed pods, a bait-inch long, containing reddish seeds, and I is supposed to be the same mentioned in the Bible as the tree which grew from "a grain of mustard seed," as the plant grows in the Holy Land to the height of 15 feet. The seed pod of the white variety is much larger than that of the black, aud the seeds are large and of a bright yellow colour. This is the variety used in the salad known as mustard and cress. In the modern system of mustard malting the two varieties are mixed together, the black con- taining volatile oil, sulphur aud nitrogen, which supplies the pungent flavour, the white adding the acrid taste. This pungent oil is not developed till the mustard is moistened by the addition of water, which sets up a kind of fermentation. It should be remembered that boiling water does not have this effect, so that cold or lukewarm water should be used. Cheaper mustards con- tain larger quantities of the white seed and also "heaten or starch flour. The flavour is less bliarp and bitter than the pure mustard, but it Keeps much better. Vinegar is a diluted form of acetic acid and has been known from the earliest period. Wine vinegar is made from wine lees and inferior wines, principally in France, the finest being obtained from white wines. Malt vinegar is procured from an infusion of malt which has previously uudergone fermentation, or from appie cider. Vinegar in the form of lotions is a valuable external stimulant. CHHONIC TOBACCO INTOXICATION. — Dr. Favargor describes the phenomena attending the fatal issue of a chronic tobacco-poisoning wtyoh invite general interest. The patient, an excessive smoker, sixty years of age, was fcu idenly seized with an asthmatic paroxysm. The pulse was 150 per minute, the temperature abnormal, the pupils contracting and reaching but slightly. Constipation ensued, and lasted up to death, twenty-one days later. The psy revealed a dilated and uniformly i y heart, a chronic ulcer of the pylorus, ti intestinal haemorrhages, as immediate fuu-es of death. The observer explains the L il y heart as resulting from a condition of con- duit contraction or spasm of the coronal neries and subsequent ischsemia and fatty defeneration of tho heart muscle—all resulting Irom the excessive use of nicotine. The gastric ulcer probably resulted also from the circula- tory disturbances created by the fatty heart. A" preventive of the nicotine-intoxication, tem- ll(, p >! aiy abstinence from smoking (and perma- nent discontinuation of tobacco on an empty stomach) and the exhibition of diaphoretics (Wot batlis) and diuretics recommend them- selves. LnuiT EATING.—The Journal of Horti- culture poiuts out that we have still something [,II learn as to the times and seasons when we ii uid eat fruit. Weare all quite ready to g: ee that fruit forms a food of great value, but we di-play great lack of judgment iu the manner in winch we take advantage of its valuable ramies. Most people, says an observant Uuetor, instead of taking fruit on an empty stomach, or in combination with simple grain preparations, such as bread, eat it with oily foods, lit.rally cream. Then, perhaps, the whole mass t.t food is washed down with tea, coffee,- or otiier liquid. Fruit, to do its best work, should Ieaten either on an empty stomach or else with bread merely, never with vegetables. Eaton in the morning, fruit is very refreshing and serves as a natural stimulus to the digestive organs. But even when people do eat fruit at the proper time they usually counterbalance its good efleets by saturating it with sugar. Very few kinds of fruit, if thoroughly ripe and at their best, require any sugar, particularly if eaten in the raw state. Unless very tart, it is unwise to stew fruit in syrup, the least possible sugar to make it palatable being the only healthy plan. ULCERATED THROAT.-An ulcerated throat is frequently brought on through a lowness of the system, accelerated by a clull. The attack is generally very sudden indeed, the first symp- tonis being a shivering lit, a severe headache, followed by vomiting, leaving the patient with- out an appetite. The patient then experiences the utmost difficulty in swallowing, the tonsils of the throat by this time having expanded. Some persons recommend drinking a glass of rum in which a spoonful of honey has been mixed, Should, however, the ulcer be a severe one, we have found the most effectual way has been to have it cauterised by a doctor. Solution of caustic is used, and has the effect desired— namely, that of killing the ulcer. Inhaling the steam from poppy-beads steeped in hot water sometimes affords relief. If the ulcer is only superficial we can 1 strongly recommend gi) <crifie and tannin. Threepenny worth pur- cllltciod at any chemist's wiii berve for years. W ab a not too small camel-hair brush paint the tonsils and ulcers well with the glycerine and tannin, and this will have the effect of contract- ing the tonsils aud eventually healing the ulcers. They may be painted as often as convenient. Should any of tho glycerine and tauniu be swallowed it will do no hann.-Family Doctor. MEDICAL ANECDOTES OF THE OLDEN TIME. —Mr. W. H. Harsaut, F.R.C.S., in his presi- dential address to the Bristol Medico-chirurgi- cal Society on Medical Bristol in the Eighteenth Century, gives some autusiug illustrations of medical manners of the olden time, from which wu quote the following :— When Dr. John Paul was physican to tli., infirmary, from 1772 to 1775, the u-g" )i)s of the day called him their good friend Sangrado,' since the minute he was in attendance one of them was sent for to make use of his lancet. Mr. Metford used to say that he had bled thirty patients a day at the infirmary by Dr. Paul's order, and that he was occasionally it, the admission room when Dr. Paul was taking in, and that the first question he asked of every male patient was, 'Are you a Bristol man ?' If the reply was in the affirmative, he regularly wrote in his book I V. S. ad zxx' by way of beginning. Mr. Met- ford requested to know why, without further inquiry into their complaints, he ordered them toii-esomuch blood. 'Because, Sir,' said Dr. 1 'it'll, if he is a Bristol man, I know that he Kiis of an evening smoking tobacco and drinking your abominable fat ale; the first thing to be d. no, therefore, is to let some of that run out, and then we shall see what else is the matter. Or Mr. John Townsend, another eminent Rurijoon to the infirmary, the following is told u He was once walking down Broad Street during an illumination, and observed a boy breaking every window which had not a light. lie a-dced him how he dared to injure people's property in that way. 1 Oh,' said the boy, I all for the good of trade; I ain a glazier!' 'All for the good of trade, is it ?' said Townsend, lifting up his cane and breaking the boy's head. There, then, you rascal, get that mended for the good of my trade; I am a surgeon. The days of the old "barber surgeons" gave rise to the following advertisement in Felice Farley's Journal for March 9th, 1754, which reads:—" Henry Haines, barber, Redcliff Pit, shaves each person for two pence, cut hair for three half-pence, and bleeds for six pence. AU customers who are bled he treats with two quarts of good ale, and those whom he shaves or cuts their hair with a pint each."

HQ. "Sheagked me what coloured hair I liked best." She: "That's like Maud; she's IÙwaYlIO anxious to please." THE 'Barry Dock News' IS THE ONLY NEWSPAPER IN THE DISTRICT WHICH IS O-N_THE GOVERNMENT LIST FORj PARLIAMENTARY ADVERTISEMENTS "r:oc For Pricing OF everyi DESCRIPTION Executed with Efficiency and Despatch, the "Barry Dock News" OFFICES, ARE NOTED. The Leading PRINTING ESTABLISHMENT In the DISTRICT.

PASSENGER TRAINS. BARRY RAILWAY. For June, 1900, and until further Notice. STATION'S 1 WEEK DAYS. UP TUAINB. SUNDAYS aiu|amjaiii|iuii anl am am am am am p uw prn pmi pui p m, pmjpmi pm pm piu.pmip m p m:pw.piu|p mip m pnispmip mip roljan; -aiii j an ip > ipUiipm.pm pm|pin pmipu pin aarry Island <lep. j .8.32 10.15 11.50 12.25! 1.25 2- 3.15 4.23 5.7 5.20 6. 5 '6f58 0 !8t50 928: I 12 8! .1328 4301615 735 830 iarry „ 5.24:6.46 7.15 7.37 7.56 8.37 9.21 13.20 U.O 11.55 12.30:12.45 1.30 2.1? 2.30 3.20 3 52i 4.28 5. 5 5.12 5.25,16 0 6.10 '7 0(8 5 8 H 8 55 343 825 10 0)1130 | £ 0.865, 055 Il2l3i 142 155j333 435(520 740,835 848 Surry Dosk •5.2rfj6.4S 7.Id 7.41 3. 0 8.41 9.25 10.24 11. 4 11.59 12.34,12.49! 1.34; 2.16 2,34 3.24 3 56 4.32 6. S 5.16 6.29 6 4 6.14 7 ->;» 9 8 I9j8 5i '847'S28.10 4 1134f['8 4,869 859 1217(146 159 337f439!524 7-141839 862 adoxton 6.3116.5; 7.22 7.44 8. 3 8.44 9.2S 10.27 11. 7 12. 2 12.37 12.52 1.37 2.19 2.3? 3.27 3 59 4.35 5.19 6.32 5.17 7 7 812 8 22(9 2 850 932; 13 7 8 7!3 2 10 211220 149 J 2 340 442 527 7471812 856 VTenvoe „ •• 7.50 12.43 « 5.38 .j :9 b 813, 2 8 448 753 Cieiyiau „ i ■. 8.1 12.54 5.49 J5> 91? rf 824 219 ..469 ..84 Ei'siiiIsaf „ ..i .8.6 12.69 a 5.54 g 9 24 ™ 829j ,.| .224 5 4 8 9 Treforest „ j j 3.12 1. 5 ° 6. 0 .I 9 31 o 835{ ..[ 2?0 5l0 ..815 Pontypridd I 8.16 1. g j "o 6. 4 I 9 34 -g 839, i 234 Sl4 ..819 Hafod I 8.22 1.15 fc 6.10 » 9 40 fc 346 ,.24u ..52c ..825 Porth 8.25 l.lfc 6.13 I ,.| 9 43 848 .243 623 628' DiliasPowis „ 5.3616.67 8.7 8.49 9.3*10.32 11.12 12.7 12.57 1.42 2.24 3.32. 4.40 5.24 j6.22 7121 8 27 856 1012 9 ',1-0 6 1225; 154 3 45 53? ..1847 9 0 Josiui „ 5.1117. 2 8.12 8.54 9.38 10.37 11.17 12.12 1 2(1.47! 2.29 3.37 4.45 5.20 5.29 ..(.. (6.27(7171 S 32 9 0 ..1317 1144 912! 1011 1230 i 159 ..3 50 ..537 ..1852 9 5 iraiiffotown 5.47[7. 8 7.3» 3.17 9. 0 9.44 10.43 11.23 12.18 1. 8| 1.53' 2.35 2.4? 3.43 4 11 4.51 5.26 5.35 16 1S: 6.53 j 7^.3 j i2 £ 8 38 9 6 944(1023 fcl 8 i 3 C16j 123612 6 ..356 ..543 ..1858 911 torditf (<->.W.) „ 5.5117.12 7.38 ..{8.21(9. 5 9.49 10.48 11.28 12.23 1.13 1.58! 2.45 2.64 3.48 4 17 4.56 5.31 5.40 6 22 6.37172", 82918 42 910 9i"8 1027 11501 t £ 2 1020 1240] 2 9 ..4 0 547 ..I9 2 91S (OlaroiioeRoa.l )ai-r '8.2419. 8 9.52 10.51 11.91 12.26 1.1612. 1 *2.48 2.571*3.51 4 20 *4.59 6.34 *5.43 1 1 ..{ > ..1 ■, | | ■ ■ ■. I ■ 1 ,.| ..I ( STATIONS. WEEKDAYS. DOWN TllAINg. SUNDAYS. i an: a m;a m a m j a m, a m am ( p m inmiprn nm pm ], in pmrpmipm pnipm p m mm p m p in p iui p mip ni,p m, p m pm pm.mdtiam am i p m ip m pm pm p minmip m p in pmr pm lardlff (Clarence RowJ )J-!p. 8.30 9.15:10.15 11. 0;12. 5|i. 8 1.47 2.27 3 7 »337 *4.18 *6. 5 5.40 *6.12 j „ rU-.W.) |6 u ?.22|8.3E 9.20 10.20 11. 5 12.10|1.13 1.52 2.32 3 12 3.42|4. 4 4.23 5.10 5.45 6.17 636 7.J5 8. 5 ,8 40:9 o 9.22 10 0 10.40 11.0 12 0 '.025jl2.6C 2.30 4.15 5.55 9.20 9 43 9.53 >rangeto\vn ,56 4 7.26:8.39 19.24110.24 11. 9il2.14ll.lv 1.56 2.36 3 16 3.46 4.27 5.14 5.49 6 21 7.19 8.9 ..9 4 9.26110 4 11. 4) 1029112.542.34 4.19 5.59 ..i 9.24 9 47 Jo'-an „ i6 9 7.30.3,44 9.2Sfll0.29 11.14 12.19 1.22 2. 1 2.41 3 21 S.61 4.32 5.19 5.54 6.26 7.24 8.14 9 9 9.31 10 9 10.48 11. 9 12 7 1034|12.59 2.39 4.24 C 4 9.26 a 62 Diuas Powis „ 614 7.34 8.401 j 9.C4il0.34 11.19 12.24 1.27 i. 6 2.46 3 26 3.56 4.37 5.24 5.59 6.31 7.2S 8.19 9 14 8.36 10 14 10.5:; 11.14 1J39 1.4 2.44 4.2S6.9 ..j 9.3495', Porth 8.38 ..j 1.37 6.23 b! 8 2 P3 5.45]S 40 Hufod „ 8.42 1.41 .5 •• £ >6.27 .j 9 2 2 67 5.49 ft'4 Pontvpridd 8.48 1.47 a £ 6.33 £ 9 3 3 3 5.5513 50 Treforest „ 8.52 • •• ..1.51 ° c 912 3 7 6,59j8 54 Efail Isaf 8.5 £ ..1.57 o -J 6.43 918 3 13 6. 5 c) C Creigiau 9. 3 2. 2 co 6.48 o 92' 3 18 S. 10i9 .5 Wenvoe 9.13 |2,l2 6,68 I 933 3 28 6.2c 9 15 dadoxton |Cl9 7.39 8 54 9.19 3.38 10.39 11.24 12.29 1.32 2.11 ?. 18 2.51 3 31 4.1 4.17 4.42 5.29 6.4 6.36 648 7. 4 7.34 8.24 853(9 19 9.41 10 19;10.53|il. 18 ..$39 1044 1. 9 2.49 3 34 4.34 6.14 8.2619 21 9 39 10 2 lo"9 BarrvDoek 1622 7.42,8.57 9.22 9.42 10.42 11.27 12.32 1.35 2.14 2.2lj2.E4 3 34 4. 4 4.20 4.45 5.32 6. 7 6.39 661 7, 7!7.3/ 8.27 856,9 22 9.44 1028 11. 1 11.22 1217 9*2 1047 1.1212.52 8 37 4.37 6.17 6.2919 24 9 42 105 10*12 3arrV i626 7.46:9. 1 9.26 9.-s(ij 10.46J 11.31 12.38 1.39 2.1812^55i2.58 3 38 4.8 4.24 4.52 5.36 6.11 6.43 665 7.11(7.41 8.31 9 0]9 26 9.48 ill. 5 11.26 1220 1946 1051 1.16 2.56 3 4lU.41 8.21 6.33 9 28 9'46'JO 9 10*16 Barry Island arrl .,[ ..j ..j9.3pl9.50l 111.35 i 12.4011.4? ,)2.29'3.2 4.12 4.56 5.40 6.15 '7.45 ■■ 19 4 ■■ I ■■ IL. 11055 13. 0|3 46 4.45 6.25 C 37I i Not on Saturdays. CARDIFF AND PONTYPRIDD (BARRY RAILWAY) SEE TIME TABLES. t- Thursdays and Saturdays only. — Up Trains T A F F V ALE RAIL. WAV. Down Trains Stations. Weekdays. Sundays. Stations. Week days. ays. a, la m.a.m.ia.m.lp.iu.o.tij. p.m. I p.m. j p.m. a.m. p.m. p.m,ip.tn.|p.m.. |a.m.|a.m.la.m.|a.m. a.m..p.m.|p.m.,p.m.)pm a.mia.m. p.m.ipm'pm pni Oal'xt'n deph 559 0il04?il 50 2 45! 4 50 i 6 13!8 25 1045 4 0 7 35 O'd'STV^j 5 5017 fij I.. 1 58i3 45 0 10:5 20 7 5 (9 40:1 5(250143060 Sully. „ 7 0:9 4,1046|1 51(2 43(4 5-*i6 17:8 2? 1049 4 4 7 39 O'd'lf Q-W „ 5 53 7 5J 2 1 3 48:5 14(6 23 7 8 9 43:1 8 253 433 6 3 Lavornock „17 5 9 9 105\!1 59 2 54'4 59j6 22:8 34 1054 4 9(7 44 Clarence Qoad „ 9 39|l25fi Sat.) Lower Pth.7 9 9 13 1055 2 3;2 58 5 3,6 28 8 38 10581 4 13 7 43iO'd'A/ftiyarside, | 9 4311 0 I only! ( ,.| Penarth an- U 9 18jl058!2 6j3 115 6(6 29 8 41 J1 J| 4 16 7 51! Grangeto'n,, i§ 59|7 59,9 47:1 4 2 7 3 54 ,5 29 715 9 50 1 1513 01440 61G j j I I | PeifarthDk„:6 5(8 5 9 53(1 10 2 13 4 0 5 2315 35|721 9 §6i 1 2113 6 446 616 Penarfch dap 7 20'9 18 U 0 2 10 3 10 6 8 6 32 8 46 1 1 2 2 18 4 ?0 7 52 Penarth arr,B 9(8 9 9 57:1 14 2 17 4 4 5 27 5 39(725 10 011 25 310 450 f20 Pen'rthDk „ 7 24,9 22jll 412 14'3 H 5 12|6 36(8 50 11 6 2 22 4 24 7 58 I I I 1 Qrangeto'n,, 7 29li 11 9i2 20i3 19;5 17 6 4t 8 56 1112 2 28 4 30 § 2 Penarth dep 6 1118 25 958<1 20 2 20 4 9 543 735 1010 311 633 O'r'fl.Riverside,, 9 30 I2 27) j ) I,owerFtli.„ 6 1618 28 10 1 (1 23 2 23 4 12 6 46173? 1013! 314 636 Clarence Road 19 33 2 30 i j ] | ) Layernock,, 6 20(8 32 IP 5 1 27)2 27 4 16; 6 50 742 1017! 3181 640 V* OardifEGW,, 7 39. 11141 3 26ifi 24i6 46,9 2jU17;2 33 4 38 8 9 Sully „ 6 25 8 3711010 1 32 2 32:4 211 5 55 747 1022j 3231 645 a,d'fl,TVa»Tl7 421 |1117i 13 29;5 2716 49,8 S!i!20j2 3$I U 4116 12 0ad'x!t'n«rrl6 29 8 41 (1014 1 36!2 36)4 25j 5 59 751 1026| 327 649

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