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"A Single Wiest Tractor and Cultivator the balf 'acre home gardener--a Isbaf saver snd 100 every market gardener, nurseryman and farmer, "For full information and Descriptive Literature Agents Write Now - slag: 82 coL | Goss aby work for which « wheel or hand hoe ¢an be used x BORNE 8T, TORONTO iin BLUE WATER A TALE OF SEA FISHERMEN BY FREDERICK WILLIAM WALLACE. [Copyright by the Musson Book Company] How the Story Started. "Shorty" Westhave:, known 88 lives at Long Cove on Bay of Fundy coast with his mother and 4 wiele, Captain Jes Clark, He is chum Lemuel Ring, drink a rum, whereupon Frank's uncle 'tells him the story of his fath- et's fondness for drink and how the Westhaver" went down off Sable Island with ten of her crew ami skipper. This has the 'desired ef- Toot upon Frank. He finishes school |: h credit to himseif and spends the Summer as an apprentice to "Long Dick" Jen . In August his uncle takes him on a fishin, aboard the ia. While at anchor in Canso after the first fishing | trip, Frank rescues a French boy from! fll-trveatment by his feHow-seilors and a fight ensues. CHAPTER FIVE--(Cont'd,) Tt was but the affair of a minute before the Frenchmen wavered and ran, and the Anglo-Saxons, who had been reinforced by a ique men--great six-foot' had and pulled ashore in order to ici- pate--{followed the retreating St. Malo trip as 8pare hong with essel| do I come in? Ain' THE DEEP brigantine let go her anchor, and the a a yarn and gossip over the fracas that ever ha; in Canso." When Shorty saw his with a severe frown a twinkle in his eyes. as he serupiised the stocks: sf burnt youngster in nt im, "ef you ain't jest bound t' raise hades whar'- ever. ye go." pleaded Shorty. "I saw that big brute of a Frenchman kickin' th' boy aboard th' vessel, so I jest clips him over th' a pin an' brings th' lad ashore with me----" "Aye," interrupted the other, "an' th' same time. Oh, Frank, but ye're a dog! Am' whar's th' kid ye were fightin' about 7" "He's down for'ard, sir." "Down for'and is he? An' what are ye goin' t' do about him?" "Take him along with us," answered Shorty without any hesitation. "Oh, ye are, are ye? An' whar' I got no say in th' matter? What am I goin' t' do 1 uncle some ol time later the latter looked at him on his brow and "Waal," he said, ust "Tt warn't my. fault, Uncle Jerry," to raises th' biggest fight in Canso at ¢ calculated the Future share that would be coming to them, Another five hun- dred quintels and then they would with two kids aboard this credit?" men in a roaring, vengeful mob. Over the rail of the brigantine they piled-- McTavishes, McDonalds, Me-| Callums in the lead and thirsting for French blood, and it only ceased when the vanquished barricaded themselves | in the forecastle and refused $o come out, Rory McTavish--a huge Judigue fisherman, i feet fous Fad broad ud oportion--pleaded pitifully for t renchmen to come and renew the combat, but his entreaties fell upon! ears which heeded not. "No? Ye wullea come?" he growled, "Well, lads, ah callate we'll hae tae burst in th' fo'c'sle door an' pull them oot! Stand back some o' ye! Ah'Ml juist knock this wee bittie door in!" And with a lunge of his powerful shoulder he caused barrieads to split from top to bottom. "Anither wee bit dunt "Oh, he'll be useful, Uncle. Do let him stay. They'd kill him ef he was t' go back to th' Frenchy; an' he wouldn't go anyway. He's a nice boy, even ef he is a Frenchy!" Uncle Jerry pondered and broke into a laugh. "All right, Frank. Have it | your own way. Go git th' gang up an', get under way. We'll git our ice an' bait an' swing out." CHAPTER SIX Shorty's French friend proved to be a bright little twelve-year-old Paim- pol boy. He could not speak a word of English and seemed rather afraid of the Kastalia's crowd at first, until one of the gang, Johnmmy Leblanc-ea French Canadian--took him in hand. The lad's delight at' being 'addressed in his native tongue was evident, and, surrounded by a curious gang of kind- swing off for home, It was a fine fall, and they had had no bad weather to speak of. A little "fog and a bit of a twelve-hour west- | erly blow, but good fishing weather all, round; ahd out on Banquereau they set their trawls for the last few sets, nd t list 10 Prices of 25.00--for the niext ten L, Ee ie find new uses for any of the 21 Rhubarb "Tones" the System. Few are the farm gardens that do not contain rhubarb, and equally few are the families where it is not wel- comed when long winter days have ed and the "spring fever" in our lb is demanding something fresh. According to Pattee, rhubarb contains oxalic acid, which is valuable in toning the system, but it must be confessed that rhubarb as a food contains but and| fittle nourishment. A half-oup of stewed rhubarb contributes but ninety-seven celories and as most of these calories are .gontributed by the carbohydrates in the sauce, it is open to suspicion that they come more from the sugar added than from the fruit itself: Howevér, rhubarb furnishes variety, which helps the appetite, and is not to be despised as a useful mem- 'each man spitting on his bait for luck. en came a morning when the sun! rose upon a sea oily calm, and when | | the gang had been turned out to bai! up for the set, one of the dory-mates found he had a poisoned hand, which! prevented him from going out in the! dory. Though it could not be helped, ! yet the skipper regretted the loss of a dory during the last hauls, and as he dressed the man's swollen fingers he said so. "I don't see how th' dickens, Asa, how you sh'd gon git p'izened jest about now. Th' bad weather'l bel { comin' along most any minute now, | jan' ef we're goin' t' git a trip at all} ber-of the food family. One standing objection to rhubarb Sauce among thrifty housewives is the amount of sugar it requires. This amount may be lessened by adding a little soda to the rhubarb just before it is removed from the fire and sweebened. As a change from stewed rhubarb, try steamed rhubarb, but do not try to steam it in the steamer. Cut it in inch pieces, after washing, and cook in the double boiler until the pieces are tender. .Do not stir while cooking; 'ull dae th' trick! Stand by tae clip them as a throw them oot tae vel", : interpreter to the questionings of the And gathering his breath he made an- ! men. ] 'He has no father nor mother," said hearted trawlers, Leblanc acted as! | we need every dory out. However, And remove from the fire before it boy, don't think I'm sore on ye 'cause' §0es to pieces. If it is cooked too long o' somethin' ye can't help. I wouldn't|it loses flavor. Sweeten after remov- other o on the door and. dis-' s \ a splintering crash * that the red-headed McTavish was devil himself. They cowered away from the grasp of his enormous hands, and, B 8 as ib may he them like $0 many children and hove them cit on dik... As they came Can- 4 Am- iclent hands upon them nmercifully, and to accompaniment of many objurga- tide s--""Take that, ycu infernal gkade- eater!" "You little boy bulfes!" "You eofthook. men!" - "Rich 'Kogs!"' "Stay on yer own side o' th™ water an' don't be pokin' 'round 'cn'. acur grounds!" £0 On. : After-the Judique men had satisfied themselves that not a man of the hrigentine's crew i sand up to . - them they toye' up all the deck i iled on to tl e wharf egain, the ig a finish on "a! off 'the ves-' sel's mooring ropes letting her drift out Johnny. "Said his father was drown- ed at sea by the capsizing of a boat, and when his mother died an uncle took him to the Grand Banks on the' Miquelon craft. He says his uncle was very cruel to him--look at th' marks on his face an' arms, will ye? Look how thin he is? Take off your skirt, eonay, and let me sse where dory they beat ani kicked you." The latter command was spoken in French, and the boy hastened to obey. . A low growl of rage went un from the crowd when rcv viewed the great bruises and red welts upon the little fellows pinche body: and it'wou'd have I with any Fren:hman who fell foul of 'them then. Though originally of Frerch descent himself, Johnny Le blanc "regarded the old-country Frenchmen as being Jorsighery, and he was as loud in his condemnation as anyone. 'Sacre! look at dat!" rhe growled. "Mo' Dieu! I'd like to have bin in dat fight ashore! Asseyes-vous Ja, mon petit garcon. I will rub the bruises: with-gome medicine.. Whar's that lini Hellers?" =. -r ~~ i fo into the harbor. , Here the! dozen bottles of Fishermap's esk any man to hau! trawl with hand like that----" Shorty came out from the shack i locker, where he had been stuffing himself with cranberry pie--a special. ily of the cook's and a favorite with, the boys. "Wai. Uncle" he said. | ! "How about me? Few about yer spare hand? * Let me"n Sabot take Asa's ory. We'll make th' set---" | "Sabst crawled out, licking his lips, | "Yeas, m'steu Capitan! "Frankee an', me make de set tres bon. Bon pecheur, ! Franles an' me. Tilak to go in doree." . The big skipper laughed. "Will ye look -at th' trawlers!" he guffawed.' "A 'eouple o' minims! Both o' them ¢'d be stowed in a trawl tub. Ha! ha!" |. i Shorty "frowned « with disayproval) upon' his uncle's - unseemly mirth;! ("Huh!" he srorted. "We may be (small, but it ain't allus th' big fish. | [erman that makes, th' big sets. Let' me'n Sabot take th' dory, an' Asa's| dory-mate kin lake & spell " shipsin' pen-boards an' catchin nters. I'm sick o' that py oe | Captain Clark pondered for a mo-! ment. a right, rank, he said] finally. a coup! tubs, an' ect tom 'one a & 'im It'H be Off ye go of delight both boys o tubs of trawl. With each boy garnished th, a ing from the five. If the oven is going, try rhubarb. Wash, cut in inch pieces without peeling, and arrange in lay- ers in a baking dish, sprinkling each layer with sugar. Cook until tife rhu- barb is tender. The food value of this dish is increased by using alternate i layers of figs, dates or raisins which| inutes on the! have 'been boiled five stove before adding to the rhubarb. _ Rhubarb rie, if prcperly made, is a. welcome springtime dessert. © There are various ways cf making 'the one crust pie. Some cooks favor cooking! ore combining, while others cook the together. The latter way has the merit of being easier and taking less time, and the result is just as satis- factory. In making the pie this way, cut enotigh ET i i of sugar two level as 3 havin Talnie i sean, stand over night before cooking. There are many 'combinations of fruits and nuts which may be used in making these conserves, or jams, Rhubarb and Fig Use six pounds of rhubarb to one of lps, and the grat- ed rind and juice of three lemons to this emount. Five pounds of sugar gived the right consistency. Rhubarb, orange and nut conserve. Six pounds of rhubarb, the grated rind one pound of broken walnut meats. Do not add the nuts until the mixture is nearly cooked. Rhubarb end raisins. Follow direc- tions for making rhubarb and fig con- serve. : Rhubarb jam may be made by tak- ing equal weights of rhubarb and sugar, and the grated rind and juice of fruit. Let rhubarb and sugar stand over night in the preserving kettle. In the morning add the orange, let sim- mer & half-hour, then boil a half-hour. Store in sterilized cans. - Rhubarb water makes a refreshing drink, either in cases of sickness or and cut in very thin slices four medium-sized stalks of rhubarb, with- out peeling. Pyt in & saucepan with- out breaks in the enamel, or in gq deep earthen bow! and pour over it four cups of boiling water, in which has been dissolved Tour tablespoons of sugar. Cover, and Jet stand until it is cold. * Then strain off the liquid, add the juice of one lemon; and more sugar if desired. If yon have no lemons, this may be used without the Jemon juice. However, the addition of Jemon juice to any fruit drink helps to bring out the flavor of the other fruits. When, Things Refuse to Stick. which will stick paper is felt about the home. Buying this kind of paste is unsatisfactory 'as it 3 dries out and besomes, useless. The following formula foria paste' meets all such neede. The paste is not in- rhubarb and baking the crust be-| tended for wood, glass 'or Tubber oF |: for 'any heavy work for which glue is 'needed. Neither does this paste stand freezing. 4 Put one tablepoon of powdered alum in one quart of water and bring {to a boil. Bodl ties utes; tn and cut-up pulp of six oranges, and| one orange to each three pounds of for hot summer days. To make, wash! Frequently the need for a paste) Lift Off with Fingers. "Doesn't hurt a bit! Drop a little "Freezege" onan aching corn, instant- ly that eorn stops hurting, then shorts' tly "you lift jt right off with fingers. ! yl T---- Your druggist sells a tiny bottle of "Freezone" for a few cents, sufficient to. remove every hard 'corn, soft corn, . or eorn between the toe, and the cal- ; luses, without soreness or irritation Early May. i Now are the hills of Kirkland fay again i | With the green mantle plthe flower ing year; 3 From shady banks the shy wake- robin peer, i And the long stemmed blue violets star the lane, Now may one hark the pheebe bird's refrain, Deep in the denser thickets one may hear and clear. Upon the Bosom of this smiling land Where May winds laugh amid thei. ".. meadow grasses RS That wave their 'thin green fi 28 one passes; : Come, Memory, 'and take me hy the hand, ; Give ule back all 1 y fain 5 LE Ea Now that tie Kirkland hills are fair __ again! ° ; te ngers or Which ty Heart © (i<Biisabetit Soqllard.< Minard's Linimest for Burns, cte. - a Newsprint Production. wohe News Print Service Bureau, of New York; invits th or n of wsprinit by the 1 Sixteen ' Canadian member mills for the first quarter of the as 267,824 3t 941 tons, The pheasant's sharp staccato keen: I Bulletin, gives, The river stretches like a silver chatny Yi -