omy which to-day distinguishes this fastest-growing town in the state, if not in the West of America.
It was during these early months, I ought perhaps to say, that I rather distinguished myself in the matter of a relish which I compounded one day when there was a cold round of beef for luncheon. Little dreaming of the magnitude of the moment, I brought together English mustard and the American tomato catsup, in proportions which for reasons that will be made obvious I do not here disclose, together with three other and lesser condiments whose identity also must remain a secret. Serving this with my cold joint, I was rather amazed at the sensation it created. My patrons clamoured for it repeatedly and a barrister wished me to prepare a flask of it for use in his home. The following day it was again demanded and other requests were made for private supplies, while by the end of the week my relish had become rather famous. Followed a suggestion from Mrs. Judson as she overlooked my preparation of it one day from her own task of polishing the glassware.
"Put it on the market," said she, and at once I felt the inspiration of her idea. To her I entrusted the formula. I procured a quantity of suitable flasks, while in her own home she compounded the stuff and filled them. Having no mind to claim credit not my own, I may now say that this rather remarkable woman also evolved the idea of the label, including the name, which was pasted upon the bottles when our product was launched.
"Ruggles' International Relish" she had named it after a moment's thought. Below was a print of my face taken from an excellent photographic portrait, followed by a
