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'â- â- u-^: V:\ ^THEJiOME. A CUP OF CHOCOLATE. W« hear of h ' 'delioioiut cup of cof- fee " or rnich a " ref redUing oup of tea," but cho<;olat« as a beveraKe ia not BO rominonly used, altkougb it iR conaldered very nourisbing it »ell inad«. For IhorM* wlio runiiol Uriak tea or coffer it nukktvt the most jialatiible warm lieverage tbey can take. like lK>th tea and coff««, the inot»t dello- io»i» and Httfeet to us<« is a good bmnd. Soaie people prefer a ttueel obocohile md others the un-tweelenrd. Probably the beat unaweetened ohocuUte is the cmt unadultei-at»d. Almost nil sweet <'liocolate» contuiu morw or less foreign siil>stance.s. and it '\» no trouble to Hweeteu to taste when preparing the tieveruge. Time in . nved liy grating the »hol« ca^e of oliocolate at ouce and keeping It ready for uao in a covered glaaa Jar or tin box. .V double boiler L% best for cooking chocolate, as there is then no djtngv^r of it scorching. Chocolate tirepared with egga is <le- licious. Measun' into the boiler us many cupfula of rich milk as reciuired. The richer the milk the better the cho- colate will be. Put it on the stove to beat. When ready t(^ l>oU, atir into the milk a heapiug tettspoonful, or a llttU more, of* chocolate for each cup of iiii;k( «nd ad<l an exiru one Ixtsides. Xbia grated chocolate should previous- ly bave b«>en melted In a cup by the Addition of a lit lie boiling milk or wa- ter and stirrMl smooth. Sweeten a lit- tle, rather than too much, a» taates differ, and each individual can auit blmctelf. TaJi:e one egg for every two ft three cuua of chocolau). Break them and put the yolk» in one bowl and tb« whiten in another. lieut each ua- tU light. .4a soon as the chocolate l>oils pour it slowly into the yolks, stirring oooBtandy. Then |>our it into tluj jug or uitcljAr from »hlcb it Ia to be served, and put the beaten whiten on top. If served in dainty cu|)S with ileli- oate little c»ke.i. this 48 fit iat a 4U«en. It i* a d«li|{htful change fnnn te or coffee, and \a especially enjoy- able in the afternoon or of an even- ing when entertaining friends. As a breiUfasl l)everage. choi-<>;ale '\A very palatable. Another lew dolix-ate way uf mak- ing chocolate ia to mix a teas|ioonful of cornstarch with every four or five of chocolate iiud l>oiliii^' ia a teacuii- ful of milk ur wulcr. Hich milk should be uaed and a htoaping teuspoonful of teisinon of dLtaolved comalarch. Strain and bottle when c<itld. It will keep for weakn in Lbe ioe chest. It in esjieciajly nice for lettuce and addn just the flav- or nuiKt jieopie like. Good also for any salad. CUnnlng Oroi* Juice.â€" TJ* juice r.f the grape, pr»iierly prepared, maken a delightful and wlioledome drink, for una in 8i<:kneHS or health, and is also use- ful In preparation of delicacies for the tal)le. If you have eaved the ammon- ia bottles with ruliber corks, you have JUAt what is best. Glass self-sealing oans will amiwer. but lie sure the rub- bers are uerw, and the cans entirely full, the iiir hubbies out. Use Con- cord grai:e.s, and after picking from the stem, wusliiug and carefully look- ing over, add ojih pint of water to each quart l>efore heating. It is better to heat slowly, aud when all are soft, iwur into a col lander; th»-n without pre!«- Ing, strain the juice through a cheese doth, and measure back into the ket- tle, adding one cup of granulated su- gar for each quart. Remove any tJcum and l>ott'!e at once. There is no gain in letting it stand. This ia the " un- fermented wiue " of the market. For a drink you nuiy_ add water, in i)ri>- portion to tuata, ice and lump sugar. It is a ,ni>e <U'«aerl served with small sixmge oakee or roll jelly cake. A Table Jelly.â€" 8o<ik half a box of gelatine in one-half pint of water. Heat to boiling one cup of grape juice and one cup of water ; pour It over the soft- ened gelatine ; then add juice of *. siiiiiU leiuou and .sweeten to taate. Pour into mould ; faxrden on ioe and serve with whipped or pjain cream. .SI:G(;eSTION.S TO H(<^»:KEKPRnS. Wherw there are sevedk'-i young chil- dren, or harvest hands or workuien who are careleB.s, strips of bleached cr;i8h lai<l along the ed^ of the table ovpir the cloth protect it and prevent l)oth weir and soil. The strips are much less trouble to wash than a tablecloth. Hut do not leit the <'hildren l)e cArelcis in their waya of eating. l>eiause of this |>r\>te>'tlon. Te-ich them tu eat projier- ly- A rombination of stnmg coffee and ammonia In |'n)portions of one de.isert sjioonful of the latter, to one cup, strained, of I he former Ls recommend- ed as a renovator for shiny blatik goods. The ainiiuxiia Is addeil to ttie coffee anil the niixuire is allowed to ntund over niKht. lAfier dunting and brush- ing (he ganiicnt, the liquid is applied with a hjioiiije; after a thorough sixing- ing it should he rulilH^d wild a dry <<l<)lii. Coffee is also QUALITY IN lEJiDKJtS. Now thai farmiers are running over each other to aecure feeding cattle, there will he ftodne imiiortant anil val- uable lessons taught on th« subject of quality. Ex|jerienced feeders will pay very high prices reJntively for the l)est oattle in which the eiiierieuced eye de- tects outcome in the growth and qual- ity, tnexiierienced feeders, says Wal- lace's iaruwr, are likely to puy dear for their wbLstle by ))uying cuttle that do not have the quality that will bring the price when they are finally placed upon the mja-rket. It i» ou« thing to faed com to cattle that v%'ill bring the tup, or something near it, and another thing t/> feed, com to .sto<-k which at betst wiUl go for hutclu-rs* stuff or a poor quality of dressed beef. It is one thing to feed corn tu oattle that put the gain in the best cuts, and inter- lard tlie mu3cle<i so that the tallow eelU at prioea of lean meat ; it is an- other thing to feed corn to cattle that put the fat in the inside and not l>e- tween the muscles. The grade Jersey will make aa many pounds of live weight from a hundred pounds of dry matter as will the high grade steer of the beef breeds, hut when it comes to selling on the market the feeder will likely learn »i>m» new lessons, .\fter one year's experience uf feding cattle without quaiiLy, the feeder will learn to discriminate lietween ateers and steers, and the grower will finally learn that this rush for feeding cat- tile at any price will not continue aud that quality will in the end fix the price. (juaiity is largely the result of here- dity. >'o kind of feeding <-4iu put qual- ity into a steer, foreonl liued and pre- destinated by breeding U> be destitute of quality, xou can not make aMIk purse out of a mow's ear ; yuu can not I by any kind of feeding put Iwef iiuality in a calf of the s[iecial puri>ose <iiiiry cow .sired by a »i>ecial purinise dairy bull. This is one of the abaolule,im- poaaibilities. You may give it moder- ate siixe, you uiay add lue fatnass, you may get a na.soualilu amount otiHiuuds but tue qua.ity i.s nut llic-re, an'l can- not be put lh»liB by any sort o( trcat- meut uft4'r lM.rtli. I'armer.s should un- derstand ihia clearly and uisunctly. W hy not, therefore, u.se sires on dairy cows that wUi^e uot s|x-ciliculiy l>«ef bred have yet tiial comt>iua- of dairy and beef qua! Uon itiea dairy and found lu the uiiiking, .Shon- In selecting lemons avoid those that! horns, or in w iiat ue havf caJL-d lue m light in v.iv^-ht and that have ' Jfra"Ker'.s cow f there are not be.f cat- . _ . . _ excellent to jrated chocolate should I* allowed for o!e-iiLse an<l freshen ribbon.s. giving every cup of milk. Thi milk should lie j them the stiffue-ss and freshness of brought to the boiling jioint, and then new. the cliiocoilatte mixture abuuld be stir- red in and ttwetoueil. It should lie served immediately iT",''^?M" r^"-""" "'";•."-"' i.e enough in the country to go amuud. bo many |«<ip!f do not care for cho- . tnii-k nmUt tlwil rcswt pressure. .4 juicy jijepu «ill nc»t i>e. airordiug tu liie ccHale but that, like everything else, I lemon is heivy and thin-skinned, and ! judgment of th« clowst ol)ser\erH. in gives und«r llie fingers when pressed. ! less than three or lnur year.s. umJ some , I>oni .n» niav be kept fre.sh a longtime »»y O'cn ten years, ivliicli, ' liy wra|>ping tliem .sep.iral<ily in tissue V* >* '""« '"'"« '" a count ry iwfer and keeping theira in a cxKtl place. must lie well ma<le \m \wi deMirable. It b geuentlly those iieople who get uooriy-coiiked food who "mnnot eat tbie, or ilo not like that." etc. (iive them pro|>erly cuokml and good food, and nei5 how quiclrly their complaini-s Tani»h, CIliEVM rANI>lK8. Tlie first rcquieite for good sweets or boulions, is fouuilation cream; and this is how to make it : To a pint of granulated bugar allow half a pint uf water; place them im the back of the range in a bright tin hasin until the sugar has nearly dissolved, shnklng oc- casionally to a.Hsisi the process; bring fonvard and boll, skinmiing off what- ever impuritiee rise to the surface without di^turSiiiK the syrup. When It has boiled ten iiiinule.s, lest the sy- rup by allovving it to run slowly from the end of a .spoon It uill soon drip lu eL<mgaU-d droiM>, ami, finally, along fine thread will flout from the end of the H|M>on. .\s scxin as this apiiears. remove from the fire and set in a lan of water, an<l allow it to iKirtially cool HOW LONG DOES 11 TAKE TO THINK ? Mvnie Mnrprlnlns KmnlU «r Knperlinrulii nsitr l>} n .\alefl Rrlllah Srlrn(l»l, lion li'ng lilies it lake a man to think f Prof. lUchet, at the recent met'tin,; or the llrltiali Aii o iation (tave the results of his investiKntions into this subject, lie found that by men- tally ninnihg up the notes of the mu- sical s ali< for one or more octaves, and then dividing the total ti:iie by the to- Mal nuiiilier of notes thought of, the > time taken for each note was one- i eleventh of a second. There are various ways of arriving I at conclu.siuns as to the amount of I time ne e sary for realizing any pby- I si al •â- usution or mental impression. I If tlu> skin lie r.i>uchnil reix-atedly with ,,,.., .' . . , ... ,' light blown fiom aa I all hammer, a ix^r- While al sixty ilegrees begin Lo work . '. , ... , . I I 1 »u I .'on niav, accordin»j 'o 'rot. Itichet. (ta- il with H sUiut K|K>on ; should the sy- I . , • , , rup be boiled too long, a crust will tinguish the fad that Hie bloivs are have formed on the top, whij-h may , sepai ate and not cunlinunus pressure be reniived liefi. re .stirring. When loi. I- ;„ hen tliev follow one another asfro- ed exiu;tly ri^ht, the surface is cover- eil with a I Inn Hkin. When I lie syrup thU'kens and uhileus, add a pimli of cream of tartar ' lieut again iinlil thick enough to hanilie, then »ork with the hands; add any fijivoring desired. If cooled too long, thti cruuju will "grain" and l>e>'i>nu' dry and hard. v\liil» with loo little cooling it lantiot Ih' moulded. Cocoanut llallsâ€" I'lavor a port ion of the fimndutinn cn-am with vanilla, and work in a little de.-ssicaled cocoanut: form into '^iiall lialls and set in iicool place for a lillh' tune ; luoi^iten each i<lightly with lieaten white of eggâ€" a briuji i.s exiVlleiit for this ptirpoHeâ€" then ixdl In grated cocotiuut. and net In a <xK>l place till firm. quenlly as l.liOO a aecoiid. I'he smallest internals of sound i an lie much lietter distiufviished with one ear than with Uitli. Thus the sapar- utene.-H of the clicks of a levolviiix toothed wheel was noted by one oli- server when tliey ilid not exceed OH to the second, but using both ears he could not llI^il^glllsll them when they i occurred ofleiicr tban fifteen time . a I tecoii't. The sharp miuihI of llic elec-| trie H|iuik of an iiidiictinn coil was dis- i lini?ui.slied with one cut when the rate' wa< as high as XiV)^ to the second .siKht j ir. iiiiii'li Ices ket-ii than heariiij; lu i Kig islriiiH. â€" Chop a few fins, and i <iitiiin«iisliifig differenies If a dis^ ciMik with a little water and suuar iin- hall' wh t < and half black be revolved til they l>e<-oiiie thick pa.ste. Make a it will apji-'ar gray when its revolti- Sima.ll she'd of creum, spread with the lions exrecl '2A per second. fi^ |iu.sie. which should lie cold: cover, It has U'cn found that we can hear with another sheet of the ricain, press far more rapidly than wo can count, together well, aud cut in .short strips .so that if a clock clicking movement or Miuares. runs faster than ton to the second we Creiined Almondsâ€" Flavor the cream lan only count lor clicks, while with with almond exlract and form into Uivenly lo tli'i se<-ond wo can onlji sanall cul.o.s. Press ati alinond into the centre of each, and ntll in coarse su- Er. or in chiijiixcl almonds, a.s pre- rred. It \v> custom.iry to use the all- count two of them. Fatigue and want of nervous vigor has a marked effe.t in leiitfthening the sliiiitesl time flat we can ili-tiuguish lietwieii different fuonds without blB«iching as the flavor j impriKtsions is finer. | Alcohol acted, as might lie expected, Ch<«'olale Cncoaiiut --Cliiicolate Coco- : in making the subject of experiment inuLs are made with a little dessicat- not able tn di.slingiuah .such luiiiute in- ed cocoanut. worked into the cream, whij'h is mouiUlod into oblong Nhaiies, then rviUed into chocolate. Other cho- colates contain walnut kernel.s. al- ways almonds or filberts. CHOICE IU:CU'F8 Fine Lettuce Dre-s-sing.â€" Heat <rne egg sUl^htly, add three-fourths cup thin sweet cream, two heaping teaspoons su- gar, one rounding teas|ioon salt and one leviil of miLstard ?iet over lioiling water, and stir until all are di.ss dveif Then add five teiLsixsins melted liutter, and when hot, add one-half cup of f>iod cider vinegar, a little at a time. Vhen hot and smooth add a rounding Uirvals of time as he was able to do without it and at the same time in making him believe that he wa.s doing lietter than usual. THUTmiir.. Trampâ€" I'd like a drink, but I don't Huiipose you'd want to change this five dollar \a\\i Itartender (brLskly)â€" No trouble about change. Here's your medicine. Trampâ€" Thanks, Ah I That's good whlslcy. Harlendei -Hh < l.«x»koe here I This bifll is no udodl Tram|>â€" Yes, I said you wouldn't w:iiit lo change It. however, like this. What LS the He use in using a aire on your herd kept for fariu aud dairy purposes, thai will iirciiesliuute the calves lo lie i>i>or feeders aud a dis- appoiulmeiil t<> the iiiau who fini.slies them for the iiiurkeK What is the eense in using a grade bull of un- known liolency, wluu for a few iliil- lari more, a pure bred, or. us we say, a thoroughbred can lie ublaintHlf U hat is the .sense iu using ailoulilful iustru- iiieiit for accoiup.isUing a puri>u.se when certainly can \m» oliluiueil at asinall additional ex|>euse f There is pienly of money just now Lu niising calves Irom dairy cows. There is sonnc money in gn>wing any kind of u ca.f. * he far- mer who undi'r->iani{.s liis business must .se.' that then) are two dollars for ({row- ing a calf with quality, wlierc there is oiiu ill growing a uunUnsi'ript . Feeders will not alwayj> lie as anxious to get siunethtug that wears liovine hair as tliey arc now. 'They will dL-si+'rii .sliort- ly Iwtweeu cattle aud will waul cat- tle with quality at a uiiich higher |:rice than cuttle without it. Hrved cattle with quality, even if you have to go iutii debt fur a >sirc. Itcmeiiiber that quality can not l« put intu lattle by fe<>diiig alone. If it is put them at all it IS by bnatyiing ami llicu feeding ai^cording to the demauits uf the breed. PLANITNU I'lUVATK UKOl NUS. A hoiLse may well be <lraiieil and shaded, but it ubould not be concealed or .smothered liy foliage, .says "(iardeu and Forest." Churmllig outlooks ought uot !<• lie shut off. .V fine tree oukIiI not lo lie haiuiK'rtHi in its development by olbera le.sH attractive. Pwo or three trotKs of equal excellence ought not to lie Hll<n\ed to survive au long i.'^elher that the lieJiuty of all will lie ruined. A .shrublieiy ought nol lo look like a niiigh thicket, nor .should a place lie M> crowded with shrulibirieH nu to look like a wihl.rne^iS. llciillh as well as lieiiity deiuanus thai luliage .should not lie liMi deii.se iu the neighbourhood uf a dwelling-hoiLse, for human In-lngs, no lass Ihun plants ntsxl the fre.' minis- tration of the wiixls. aud tbc .sunshine of heaven. Tluirefore. al thus season of the year, every owner of a country place, large or saiiall, should look care- fully at hU trees and alirulis, and Hh<iuld decide whether it may not lie for the greatest good of the greatest nuiiilier, himself and \\\» fiiuiily includ- ed, that .sum." of them shall he cut out. Most |*ople need to Ik- uioiv care- fully warned against pliinliiig tiHi much tlian against ^liunting Iihi little. It i.s extraordinary to sie the energy often l:estowed upon the creation of a wide bnvn. and then the eipial energy di»- lilayeil in ruining it with ii I'luttered as.soiublage of freshly int roductHl plants. Kverythiiig which the .spot na- lunUly iKire Is <tit down and grubbed u^>. Often even pictui"e«que rooks, or wide low stoniNs, invaluable as giving dignity and individuality to the place. aiv removed at. great expense. And when at lust the wide sheet oif green '\A .secured, forthwith it is broken ui and frittered away hy being doited over with a hundred garden trees ur slirubs. tor in a^^rlculture every year. On the great .sugar beet farmfi of Germany, electric, plowing has Ijeconie a common thing. The majority of .such farms are alreiiily equipped with steam engines: the addition of the generating dyna- mos is easy, and overliead wires or con- ductors laid on the ground carry the current to motors at distant points from the common center. The ploughs are operated liy iieinig haulled by the motor wagon, and severail sets of iii>- iraratus can lie driven simultaneously from the same central iK>inl. ft is pos- .sible with an electrical conductor of 1640 feet and a ploughing rope of 985 feet working length, to idough 222 ;«-reH frmn one centre of ojieration. With a .st eam and dynamo equipment of 250 horse-power and with five plouglks, 6,000 acres of medium heavy ?:riiund can lie [floughed to a depth of ourteen inches at a total cost of 95 cents {ler acre. This is a new factor in agriculture, that must ere long be taken into account in the con.'wderation of the piroduction of aJI the stapleis. The great wheat fieflda of the North- west and the great corn fLeilAs of the middle Wt-st, are admirably adapted to tlie. u.se of elect ri<-al imilementa. Klec- trical engineering will some day !« a feature of the agrtcultursi course in our universities. LONDON'S DOG CclMETLRY. Qnrer lancrtpiloa^ •» Beaaltrnl SI*ac«-^o Kace Prrjadlrr. Near JWctoria gate in ffyde Park there Ls an indUiBure reserved as a burying ground for doga, writes a cor- respondent. Life is always full of con- trasts. On one side here we witness the pleasiirea aud the joys of life, and on the oihcr we find the vanity of all existing things. That, at least, was the opinion al the old keeper who brought me through th" burning ground con- fided to his care. Tlw dogs' gravedig- ger is an honest fellow with a face marked sviih wrinkles. The idiwe ia about thirty metres in 'length and twenty in breadth, and granite and mjirble inonuuients. with the names and characteristics of the de|iarted are very uuiu^-ruus. Tliia resjiect for ani- mals privsenta an unexpected aspect in which the touching is strangely mixed with the grotesque. There are ab<jut ;2UU lomb.s in :lie enclosure. The plots are given gratuiloualy. The s|.ones and the iusL'riiitiions are put up at the ex- pense of tue bereaved families. Some of tlie inscriptions are wvrthy of notice. The fir.st stuae that meets the eye of the viisitor is erected to the mem- ory of " iSeluved Itoby, died 20th of August. lt<!J6, aged 13 mouths and a half." Then coniifi, " Flick, a faithful friend and MautUe an old friend." On another loiulistuue are the words: " i>ear obi I'r.uy." Jlut real grief is ailent. or nearly so. and the word "Jacob" u(ion an- other martde slab doubt les» covers a heap of regrets. Further on there is another superb tomb, upon which the name of the dog is iusiTitied iu very .small letters and that of the ma.stcr in enormous let- ters. It is as fullows: " Pomjieii, the favorite dog of .Miss Florence St. John." And under thii is the following quota- tion from llsron: In life the firmest friend. First to weacuuie, Foreiiuist lo deXend Hut lien- ia a still stranger insi-rlp- tiou. It is to the memory of "l)ear- eist T<ii«y. the finivest and most de- voted oil f rioudii and coiii|ianion of her mother." Another Ls lo the memory of "Our dear treasure Joi:k, a .Scotch collie, died SIst <ir August. IM95. aged 15 years. Ue was the iiii'Sl intelligent, devoted, gentle, tender, and affectionate dog that ever livml. with the best of tiMu- |ier!4. He WB.S adored by his devoted and aff:i*ted friend. Sir H Selon, Gor- don. Hart." Here are <ithcr»: Dear aud affectionate Duke, and Tippy, his lie.|<ivixl Granihnuther. Dear little I'eter, who died .sudden- ly On thb touib of a she dog is the (ol- Knving : dhe bniught a ray uf sunlight into our exLst«'U'.-e, Hut alas ! .she carried it away with her. " .ViloroJ 8iH<t," " Our Friend Darl- ing Chin. Chin." and "^*weet Carlo" lie close lo each other. ' lioir Minnie, brive, intelligent, sin- gularly lieauliful. loving, and loved," has a spleiiilid monuuienl. Hut as if lo prove that race preju- dices ne<-e.sHariiy disappear with lUvUh. in this ceiivelery of dogs, there is a t>li«iie ens-tod ' ' I'o the uieuiory of our de;ir little cut. Chinchilla, tioi»oned July 21." During my visht a live dog somehow got ijiui tho ccmetei-y, and wa^ cha.!)- ed away by lh,> keeper for irreverent- ly attempting to bury a bone on one of the gr.ivtvs of hLs fellow creatures. Kidney Trouble Cured. K WELL-KNOWN HOTEL-KEEPER RELATES HIS EXPERIENCE. ile MulTrretl Vreallj iruni htdner Traab^a audlaSlnedlea â€" HeUorliired for a Lose TlMr Wllkaat tteltlBg tuy Kelief. i'rooi tbe .Standard, Cornwauil. The mari'h of the worjd'al progress is .'orced, protracted and con ti'n nous, the 1 ompetilion for Hupremacy is keen. The man of tiuiiiness must keep rank it he wouAl secure any covetable niea- tsure oif su.''«Jos. The watchfuueiia, vigiltmce and thought involved in modern iMi{ierintendui>cy produces m severe strain orn i he physica.-' aud uien- ta'J poweni of modern business meu/ and exiiones Iheui to the att.i.'ks of certain di.sease«i. Considering 'i4i:it much depends ou hea.th iu ihsstrug- gliB, it lehoovos thtwe who woutld be vi toriouis, to guard against Ih.-. first approach of disease. Nei^.ect of ear.y adJiiKtmeni of digestive and kidney disorders is often fraught with dire results, added lothis lathe unjiar- donalile trifling withbealth by exueri- luenting wilha'J uianner ofworthlebs deooctions. It is sin^illy invaluable tu make the at'niuiin'i anoa of ta safe and effective remedy aiuchasDr. Wijliams' Pink Pills. James Alaipberson, hotel keeper in tbe village of Laixraster, Glengarry county, luis done 1 usiness for a number of yeur-t In Lancaster, and having auicessfitllly cacered for the patronage of the traveiaing publio therefore is favurabiiy known not only at home liuit ajbo abroad. In couver- sation with a newspa^r reporter ha eniunerated some of^ his ai.meniis and \invi be was cured. Aliout twoyeard ago be said, "my whole digestive ^\>- [laratus seemed to lieconie dis- ordered, (some days I rouM move arotmd, then again I woiiLd lie obliged to go to lieil. I tried sev- eral- things liut with indifferent suu-> c<s.ss. UccusiiLUiully I felt relieved, but in a day or twT> the old symptoms would rettum with a more depressing effect. , Thiis kind of thing went on uulLl I liecame troubled with my kid- neys, which was a very annoy Lug ad- dition to my sufferings. I was rest- less, with a -sentsalion of sickness at the stumsch, with intermittent paiu in tbe small of my lack. I was miserable emoiugh wheu i consulted the dootoit vc'iiu prolsibly did me some good, he- cause I felt relieved. Thie doctor's uiediciue was taken and his directions olieyed, hut I ditl iii>t Lmjirove. I had hn-ird of the fame of Ur. WUllauia" Pink Pills. My wife lielieved in them and urged. iu<* to try them. I am glad I did SIX for after taking on^ Ixix 1 felt better, and 1 continued taking tije pills until 1 was cotnpleteJy cured. Tb^ oumiuer 1 bad an attack of tbe same complaints and 1 found Ur. Williania' Pink VWH as effective as before. 1 had this ;kdvantage. my knowledge and belief im tbe pills saved me from costly amd tedious experimenting such as I hid undergone previously. I may fur- ther add that both niy.seilf uoid Mrs. -MacfihersoD have derived much benefilt from, tbe use uf Dr. Williviius' Pink Pills, and I can cordially recommend theru t'> thii.se who are aufferiing simi- larly." Il)r. WilHums" Pink Pills irure by go'nig LiJ Llie root of the di»oai*e. They reuie-w and liuUd up the hlood, and strein«thftn the nerves, thus driving dise>ati<> from lihe system. Avoid imita- tions liy' insLsting thut every lx>x you purchase is etioloeed in a wrapper bearing the full trade mark, Dr. Wil- lUiiiLs" Pbnki Pills for Pale People. GRAiJiB OF GOIJ>. lA plaoe for everythittn and every- thing in its place.â€" Franklin. The fruit derived from lalior is the sweetest oi all ple.aAureBâ€" X'amvenarg- ues. ^Ve know accurately only when t»e know little; with knowledge doubt in- creaseB. â€" Goethe. A good face is a letter of recoui- meiKhttion. as s go<Hl heart is a letter of credit.â€" Hulsver. Neither a burrmwer iu>r a lender be; for Ukiu oft loses lioth it.self and friend. â€" Shaks<)ear». A kind heurt is a fountain i>f ^lad- ne.sa. unking everything in its viiin- ity fretshisn intn smiles.â€" Irving. We must .ttot judge of a inrin's mer- its by his great «iualities, but by the u.se he m ikes of t hem.â€" limchefoucaulnl. The ojiporliuiity to do mischief is found a hundred times a day. and that of do'ing good once a year.â€" ^â- oll«^^re. A brav« man knows no uialioe: but forget*, ill) |)c;ice, tlie injuries of war, and glvtvs his direst foe a friend's em- liracei. â€" Cimper. RVhi>e.ver L* mean in his yotitli runs a great risk of becoming a 3coiinilr»ll in ripi<r ytvirs; meanness lea«ls to vil- lainly with fatal attraction. â€" Cherbu- llez. ELtXTHIC PLOIIG U 1 NIK Klectrioity is lieccnniug a grAiiter fa .\t> HF-AL DIFPEUKNCE. Itishop Wilberfoix'e was a keen sports- man by indinathin. and one fine day, when on .â- % vLsil at a ducal seat, was liersuadi'd to join a shooting party. Uis grace's he.id keeiier was a. 'Scotch- man and a Prosbyteriiin. and tlve lilsh- (>p tried to engage hiiu in a friendly chat; but finding the keeper's replies were sliort and rp.serve<l. he said : I Buppose, Grant, you think a bishop ought nol to go out .shooting 1 | Weel, my lord, said tho Si-ol frankly, I doubt ye'll find no w-arranl for it in t he .''<Teept ur". Did ye ever road of the ajK)8t.lB.s going out shooting? N(N true, r<'|*'ied the liLshop They had no game in PaileKtine in those days;! they went i>ut fisliing instead. i \ CI1AN<'H FOlt CONVERSION. VeasIâ€" I'hal man Doughton ia very ptlcttl. _ I'nb'.ss he sees a 'thing he ' :i't l-e'ieve il exiftt.s. Crimsonheikâ€" U> never run into % KM'kiiiK chair in tie dark, ihen'f NOHBI.RTON esiIOW.S SKNSK "My friend. Nobbleton," .-aid Mr. Tankleby, "is oveicareful alxiiit many Uiings. but in many ways he shows great coniinon -eiiSL'. For inslaine Ile always carries with him iHvstal cards appropriat'dv ad<lie>8'(l. and if he is suddenly called away anywhere -and hisliusiuess is such that lie is lialile to lie at any t tue- he puts a word or two cm one of his postal cards and puts it in the nearest letter box. lie may not have time to stop aud write or to telegraph, Imt be can always find time to drop t his postal card: an I it lelievea the minis of the folks at hoiiie. la this I think Nobbleton shows sen.se." ••Tw-.^-. *.« FOR TWFJ^TY-SEVEN YKARS. DUNNS BAKING POWDER THE COOK'S BEST FRIENQ LAROC8T SALE IN CANADA