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Hints for the Home Seasonable Recipes. When sugar is high we learn economical devices, and we may gain some that will be of lasting value. In cooking and preserving fruits, if we get down to funda- mental principles, we shall learn that in a large number of cases it is not necessary to follow the old rule of pound for pound or meas- ure for measure. One-half a pound of euear to a pound of fruit will do. In making jellies one-half as much sugar as fruit will 'be all right in the case of crab apple, thorn ap- ple, any apple, quince, and even grapes. If the sugar and juice are then cooked together in more than a glass or two at a time for twenty minutes only, never more, it may take it from twenty-four to forty- eight hours to set, but it will do it if we have patience and we have cooked the fruit right. Bight cooking of fruit for jellies means slow cooking which brings out the jellying principle or what is called pectin. Professional jelly makers sometimes allow two hours' time for fruits to reach the boiling point in order to develop this jel- lying quality . and they 'believe that rapid heating of the juice after- wards destroys its jellying power. It is the same with fruits as with cereals or soup meat, long cooking maketi for the jellying process. Always when a small quantity of fruit juice is cooked at a time, or a small amount of fruit pulp for that matter, less sugar can 'be used. A great many people have learned that they can make finer, hand- . sorusr. jellies by cookiug' only one glass or at the most three at a time. With some fruit juices and an. equal amount of sugar a cup or two only of each, only five minutes of gentle cooking is required after the 'boil- ing point ba been slowly reached to cook them sufficiently. Cooked much more than this the whole will puff up and look as sugary as a thick syrup, which will candy when cold. A bit more and the jelly is spoiled, for the sugar commences to caramelize .and spoils the flavor if it- does not hinder the jellying. Jams and marmalades are often much darker and stronger of taste, much of the true fruit flavor being lost, because the-- are cooked too long in large quantities. The fruit flavor is largely lost because cara- melized sugar flavors as well as darkens all. It will caramelize un- less the cooking is elow, which eaves stirring often. Jellies made with half the usual amount of sugar will never be stiff. Before paraffin is put over them they should be sponged over with brandy to kill any mold spores whicli may have gathered while they were setting. Stiff, or meas- ure for measure, jellies, may be handled quite differently. Cut Jellies. Thorn apple, crab apple, quince, and ordinary apple jellies and undoubtedly some others may be made somewhat like the tropical jellies which come to us in an inch thick layer in wooden boxes. Any of these jellies may be cut in slices or squares and rolled in sugar to make a pure and hand- eome confection, purer and hand- somer than any Turkish paste and more deliciously acid. Since we know that bread and jelly is not wholesome with bread and cake, we have here a way other than with meat and in syrup drinks for using them The fruit should be cooked slowly, strained, and then success is surest if the juice is cooked in a small quantity with an equal meas- ure of sugar. Cook over low fire until it begius to form large bub- bles. I hen pour into a square mold to a depth of one inch. When cold cut in squares, roll in sugar, and pack carefully in sugar sprinkled box with paper between layers. The keeping qualities depend upon tbe jelly being kept dry and on how carefully the work was done. Pench Marmalade or Jam. Peach marmalade, especially when made in small quantities and cook- ed gently, may be made with only half jtlie measure if sugar that .;' fruit, and be handsome The wjvfite in good can- nng ches ii rather small, per- haps uot more than 10 per cent, in some cases, and not more than 20 in any. Make the syrup first by weighing peaches, estimating waste then taking halt that weight of yrup, wetting it with one-fourth or one-third as much water as there ia sugar, then stir over fire till dis- solved and until it comes to a boil. Skim if necessary. Prepare the peaches quickly, cut in small bits, put in syrup, wash if. you want to, nd cook till stiff enough to jelly, tirring occasionally even if over the lowest fire. A pound of peaches will make three low jelly glasses of jam. Gelatine Fruit Jellies. Manu- facturers of jellies use gelatines to economise CHJ sugar. Most of the jellies so made, being scant of ugar, have to br treated in some pecial *ajr or Ujr will not keep. Usually they are coated with sugar. A layer of sugar over any jelly la superior to paraffin and keeps it aa well. Pure gelatine being ex- pensive, food manufacturers have purified ordinary glue for this work, but now they have found a better way. They use the sea moss agar-agar, which will do eight times as much work as the finest gelatine, jellies at higher temperature, is safer as food, and makes handsomer jellies. This is sold by all druggists and is also put up with the label, "vegetable gelatine." The latter ia all ready for use, while the former has to be boiled. One method of making gelatine fruit jellies is to add sugar to a hot gelatine solution, then to add fruit juice to this mixture un- til it has the right taste. Less is required with agar-agar than with other gelatine because the former is tasteless. The jeily is clearer if it seta slowly. These gelatines keep a long time without breaking down. Thorn Apple Jelly. For those who can get the thorn apple a deli- cious and handsome jelly can be made by cooking it slowly and long. A few wild green crabapples add to the flavor and sometimes half bar- berries and half thorn apples are used. Peach Meringue. At this sea- son many peach desserts cobbler, short cake, dumpling are found satisfactory, but not one of the three mentioned is good for the di- gestion -because the acid of the fruit keeps the starchy .part of the desaert from being at all digested in the mouth. A dessert equally satisfactory is the peach meringue, which may be made in individual portions or in a baking pan. Pare and cut the peaches in thin pieces, sprinkle well with sugar, and put iu the oven until the fruit is thorough- ly heated through. Beat up as many whites of eggs as needed two will answer for a four person dessert sweeten, spread over hot ' peaches, and brown in the oven or j put under the broiler, not too near, to brown and puff up. The burners j will be hot enough under the oven, I if the gas is entirely turned off, to do this work, and the egg must not ! then be too near or it will blacken. Instead of heating the peaches they may be prepared in the same way, i the white of egg spread over and j (browned. Accidents will sometimes happen. The jelly ought never to have fire under it to allow it to boil up, much less over, but if it does boil over, or if any sweetened thing in the oven does the same thing, the caution should be taken to have doors and windows open, for the fumes from burned sugar more than cause present discomfort to the eyes ; they actually injure them. Open the oven door and stand back, even if you lose a pie or pud- ding. Home Hints. If almonds are put into cold wa- ter and allowed to just come to the boil, they will blanch easily. Cold boiled potatoes cut length- wise and broiled are delicious, if served piping hot, with plenty of seasoning and butter. A hot iron held just above the white spot on a polished table will remove it. Polish the place with a little sweet oil. Fish may be scalded much easier by dipping iu scalding water for a moment or two. If you do not happen to have beeswax, salt and a few drops of kerosene oil will clean irons just as well. Olives, stoned and chopped and mixed with fresh butter or heavy cream and cream cheese make one of the most delicious of sandwich fillings. Steak one inch thick should be broiled from four to six minutes ; lamb or mutton chops, broil six to eight minutes. When buying mutton see that the fat is firm, clear and white ; mut- ton with flabby or yellow fat has been in cold storage too long. Rancid butter can be sweetened by cutting it into two or three pieces and allowing it to stand in sweet milk for six or eight hours. To make chicken stock, cut an average sized fowl into pieces and cover with four quarts of cold wa- ter. Bring this to a boiling point and allow it to simmer gently for three hours. To remove hot water marks on polished tables and trays, make a thin paste of salad oil and salt, leave it on the marks for an hour, then polish with a dry cloth. To remove smoke marks from tin- ware, rub the tin with a solution of common baking soda and boiling water. A great deal of trouble may be saved by soaking new curtains to be washed overnight in water in which a little salt has been dissolv- ed. The salt draws the limo and makes the curUios easy to wash. If eggs have boiTed too hard, take the vessel from the fire and quickly place it under the cold water spigot. The .shock of the change from hot to cold softens the eggs. Heavy linen, which is practically fireproof, should be- used for cook- ing aprons, and over cloths ought to be of a sclid substance that does not catch fire easily and that singes even when burning instead oJ bursting into flames. RECORD IN BRIDGE BUILDING The Royal Canadian Engineers at Valcartier Mili- tary Camp The history of the establishment of Valcartier military camp in a record of remarkable engineering achievements. Within a few days the Canadian Northern Hailway transformed an insignificant flag station, serving a small Irish col- ony, into an important terminal point with twenty miles of railway sidings, giving a splendid impetus to the establishment of the camp and expediting the movement of the men and materials which went to make this city of thirty thousand souls. SUNDAY SCHOOL STUDY the heavy planks, and. as soon as that operation waa complete, an- other party lifted the pier and car- ried it down the bank. Another squad of men conveyed it on to the water, where it was taken in charge by still another party and floated out to the front line. The pier was drawn quickly into position, and \ as many men as could work with 1 freedom soon had the flooring ; spiked down. The actual bridging j commenced at eigttt o'clock ; the span was complete at ten minutes after twelve. The extra ten min- Royal Canadian Engineers Carrying Pontoons into position. Photo by courtesy of Canadian Northern Railway. And now comes the news of a bridge-building record made by the men of the Royal Canadian Engi- neers, under the direction of Major W. Bethune Lindsay of Winnipeg. The Jacques Cartier River separates the main camp from the artillery practice grounds at the base of Mounts Ileene and Irene. Across this 350 feet of waterway the Royal Canadian Enjrineers built, within four hours, a barrel-pier pontoon bridge, capable of carrying heavy batteries. The Major and his three hundred men worked with that well-ordered efficiency which charac- terizes the efforts of the British- bred. The race for the record started with the Canadian Northern Railway. The- materials barrels, planking, etc. were freighted on to the ground with remarkable de- spatch. The casks were made water- tight, tie timber was made ready, the twenty-foot bank cut down to provide an easy grade for traffic, and the actual test was on. There was never a hitch. One party of men lashed the barrels to utes were accounted for by the fact that on one or two occasions pass- ing bodies of other troops necessi- ; taxed a temporary cessation of ear- I rying operations. Col. Burstall, Director of Artil- [ lery at the camp, visited the work during the morning and. expressed his astonishment at the progress effected. Ordinarily it is a good day's work to throw a bridge of this class across a three hundred foot stream. Col. G. G. Maoinsell, Di- ! rector General of Engineering Ser- 1 vice in Canada, who is attached to ' Headquarters at Ottawa, also paid : close attention to the task- and was ! vastly pleased with the result. Col. Morrison. Ottawa, of the Artillery Service, hurried a gun across the bridge when completed, establishing j its efficiency at once. Without doubt the brother officers of Major! Lindsay, in all branches of the ser-j vice, were extremely gratified at the efficiency and despatch of the men making up the Royal Canadian Engineers at the big camp. 19-Poiinders Crossing Pontoon Bridge to Artillery Practice G rounds. -- Photo by courtesy of Canadian Northern Railway. GERMAN MILITARY SYSTEM. Details of Conscription in the Kaiser's System. Kaiser Wilhelm's apparent faith in the strength of Germany's battle arm in the contest with three mighty nations is perhaps in no small degree founded upon the wonderful German military system, the like of whicli the world has never seen before. On January 1 of the year of his 20th birthday every male German citizen must report to the military head of his district. If not excused because of some physical defect he serves two years in the infantry, or three years in the cavalry or ar- tJllery. For his services he receives a small compensation, hardly more than pocket money. Then he is transferred to the first reserve, which requires that he serve a month or two each year for a period off five years. The next five years are served in the "Landwehr," and he is required to djill aj the order of the military authorities. From the first class of the ''Land- wehr'' the German soldier gradu- ates into the second class, where he remains until he ie 30. At that age he becomes a part of the "t.and- strum'' to be called out only in the event of great national need. At the age of Id his military service ends. The German standing army con gists of about ('OO.iMi m?n. and t tit- first reserve about 1,500,000. The "l.andwehr" totals 2,200.000, and the "Landstrum" brings the grand total to more than 6.000,000. Organization details of the en- tire German lighting force have been worked out to such a detail that 6.000.000 soldiers can be sum moned and fully equipped in an in- credibly short time. Not only does such an army take the field as a thoroughly trained fighting ma- chine, but there are munitions and supplies in the country's arsenals so that it is equipped in every de- tail. Sweet Innocent. Alice Why are you taking up botany .' Kitty Because my fiance is in- terested in a plant of some kind and I want to be able to converse intelligently with him about his business. A _____ A Mistake Avoided. JL say, eld cnap, I'm in blocking luck. I want money badly, and haven't the least idea where I can get it." "Welil, I'm glad to hear that. I thought perhaps you had an idea vou could borrow from me!" INTERNATIONAL LESSON. OCTOBER 11. Le**tn II. 'ITie Last Supper. Mark U. 12-25. Golden Text, 1 Corr. 11. 26. Verse 12. Where wilt thou that we go and make ready ? The disciples aissumed that Jesus would want them to prepaxe for the paasover. They do not seem to be aware of the fact that Jeeua had already made arrangement for eating the passover with his disciples. 13. Two of has disciples All of the twelve could not have gone. They would have attracted too much attention. The whereabouts of Jesus must be kept .secret, for the chief priests and scribes were after him. Could they have taken him without the intervention of Judos they would have done so and saved for themse-lves the paltry pieces of silver they had promised to give Judas. Luke names the two who wexe sent, namely. Peter and John (Luke 23. 8). A man bearing a pitcher of water Women were the water carriers in Palestine. A man bearing a wa- ter pitcher waa a very unusual sight. He would attract attention at once. Henoe the two disciples would have no difficulty in finding the one whom they were to follow. 14. Where is my guest-chamber I My guest-chamber. The emphasis on the personal pronoun indicates that Jesus had already made ar- rangements with the master of the house. He spoke of the room as his in the sense that it was the one he had arranged to occupy fvr the time being. 15. He will himself show you a large upper room furnished and ready The disciples were not to be left at the mercy of a servant or any one whom they might chance to meet in the house. Jesus had al- ready arranged with the master himse-lf about the room and direc- tions thereto. Large, sufficient for a'l the disciples; upper, above the ground floor, where disturbance would be leas likely ; Furnished with table cushions so that they could recline as was customary at a for- mal meal. 17. And when it was evening- The usual time for eating the passover. But it ia also suggestive to note that the night time is the peculiar time of evil deeds. Cometh with the twelve He came with them, rather than they came with him. If there ever was a time when he needed his disciples;, it wa-s now. Yet the emphasis upon his coming with them would indicate that the writer felt they needed his protection ratier than he theirs. IS. And as they sat (reclined) Aa they lay upon the cushions to partake of thedr food only a few of the disciples couJd be near him In fact, only four were in close prox- imity. Even he that eatet-h with me H>-. not a particular disciple, but a ta- ble companion. Xot the culprit is in Je*us's mind, but the awfulness of the offense. One wlio could t at meat with Jesus in this intimate re- lations-hip and be a trait oj- this, even to Jesus, was incomceivable. 19. Is it I? As Jesus in verse IS did not have the betrayer, but the act of betrayal, in mind, the disci- j pies do not know who was meant. ! So they each in turn a<sk him the question. "Is it I .'" One by one This expression would seem to leave no doubt that Judas also asked the question. Can it be possible that Judas did not realize the enormity of his act and in good faith asked whe-ther he. too, would betray Jesus,' One would like to think so. but it is hard to believe Judas was so h'uiited in moral sense. 20. One of the twelve, he that dippeth with me in the di.-h In verse 18 Jesus said. "One of you." "he that eatet.h witih me." 'shall betray me." Now he says. "One of the twelve-." The one of the twelve was no longer of the you of the in- ner circle. Although lie Ind r. .>t yet gone out. he already had taken himself away from the intimacy, the fellowship, of the twelve. He was nou cnly one of a number, not on-? of a fraternity. "He that eaieth with me" is changed to "he that dippeth with me in the dish." Only three or four were near enouioh U) dip w'uh Jesus iji the dish. Hence the ranjre of the .guilty one was narrow r I 21. V.\di as it is written <>f him Cvmpar? Psa!:n 41. 9, "Yea. nijup own familiar friend, in whom I trusted, who did eat of my bread, hath, lifted nn his heel against me.' Woe unto t'lwi.t jnan ^ is no scorn, no bitterness. There i* only pity and regret for Judas. No- one felt the hardness of the human heart as Jesus did when he touched the heart of Judas. No one saw the blackness of the human soul as Je- sus did when he looker into the countenance of Judas. Did their eyes meet } How could they ? How could Judas face .[--,- } 22, 23. And as they were eating Not before or after nhey had eaten, but while they were eating, Jesus taught tihejn the significance of the meant) rial. It couJd not be under- stood apart from the actual eating. The Lord's Supper will mean Hotle as a theory or an explanation. It must be partaken of to be under- stood. The ten lepers were healed as they went (in the act of going) to do Jesus's will. So the Sacrament of the Lord's Supper has efficacy as a fact, in the actual observance thereof, and not in a declaration, merely, of its historical authenti- city. When he had blessed, . . . when he had given thanks Je-- us was in the mood of benediction and thanks- giving. There was no dark cloud on liis brow as yet. Even in Geth- semane. where his attitude was one entirely of submission, his eyes were still clear and his face bright. Ouit of all this evil good would come. This is deep-seated conviction. Not that there muit be evil for good to come, but out of evil that seemingly could not be avoided good would come. Aad could Jesus ever have had far distant from his mind the meaning of that hour and the houM that were immediately to follow 1 That he oould be thankful at so ex- treme an hour was indicative of bus close union with the Eternal and his understanding of that union. 24. Of the covenant Some an- cient autlio rides insert the word new before "covenant." Most men make wills. Dying men. if in pos- session cf mental faculties as well Oo mate-rial goods, want to make proper disposition of their earthly effect^ before death. Jesus had nc temporal acquirements. Hr? had spiritual treasures. He. too, would make a wi ; l before his demise. But what he disposed of was an intangi- ble entity that would never dimi- nish as the years went on. and of whicli all men. if they were willing, could become the beneficiaries. New in the kingdom of God Je- sus's death would- be a complete transformation of the idea of the kingdom of God. Every vestige of the thought of a material supremacy would be left in the tomb. When he reappeared the ascendancy fit the spiritual would be supreme. Has Her Own Way. "Does \-our wife always follow \ "iir advice J' "If she does she never seems to overtake it." Jesus say. "Woo iin! 1 scribes and Pharisees, hypocrites," \ve can sec the he>at of his scorn annihilate those whom lie aveu>e.> ;is fire burns dry stubble. But when he SJIA s. "Woe unto that man. " there is a depth of pathos which we cannot fathom. As later Jesus cried. "Father, forgive them, for they know net what they do," so now in like agony he cries out. "Woe imto the betrayer." There Uoine Dyeing. Has it ever occurred to you what a large number of things one can dye at Home, and in that way make quite a saving? When on shopping expeditions, you have often noticed on the "Bar- gain Counters." remnants offered at ridiculously low prices. The reason for these low prices, was not by any means on account o( the materials being of poor quality, but because the shades or colors were out of style : the materials often being of superior quality. Now. these bargains could be taken advantage of. and by dyeing the goods, the colors could be changed to the most delicate shade of any of the fashionable colors popular at the time. And remem ber that it doesn't make the slight est difference whether the good; are wool, cotton, silk or mixed, as there are home dyes now that with the same dye. one can color cloth of any kind perfectly. You may possibly have a dress that is hardly worn at all. but is out of fashion as to color and style. Here again, these single home dyes step in to help things out. Rip it up. Dye it a fashionable shade and with new patterns make it up into a most stylish gown that will be the envy of your lady friends. White summer dresses can be dved delicate shades of any color by using these new home dyes very weak----say about an eighth of a package to about five gallons of water. It is not alone to wearing ap- parel. thai, these improved home dyes lend their services. Portiers. couch covers, table covers, shade curtains, draperies, or in fact any- thing that is made of cloth can be made to look just like new. Never try to color anything a lighter shade than the- article is originally. White or very light colored goods can lie dyed any darker shades or any co' T Just as s. v :i as you have decided what you are going to dve. you will want ti> know how much vou will require For the lighter shades. and for gmall article such as rib- lions. silk or cotton gloves, stock- ing. blouses, etc.. one package as ' ' for heavy ~ "-:& rule will be sufficient. sutT'.". coals, curtains, etc . it best if possu:!? V^ 1 your. -<. before they are wet atu"! "** A asre to about a pound of eos',1 Hard on Our Bards. "Pa. why do they call them 'miii- i'i- poets' V "Because thev ought to be work- ing with a piclv am! sbovt?', my