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About the Household Sorviii;; Ithiiliurb. Baked Khubarb.â€" Wash and wipe dry the rhubarb. Cut into inch lengths without peeling. Arrange a layer of th-? rhubarb in the bot- tom of a buttered ecrthern baking dish, covering with sugar, repeat this process until a sufficient quan- tity has been used. Cover tightly ; do not add water. Bake for one hiuir and serve cold. Kkisbarb Puffs.-- Cream together one cup of sugar and two table- s|iuiins of butter, add two well beaten eg|?s, one-fourth of a cup of milk, one teaspoon of baking pow- der and tlour enough to make a stiff batter; then stir in one cup of finely chopped rhub.Trb ; half fill well buttered molds with the mix- ture, and steam for half an hour. Serve with any preferred pudding Bauce. Rhubarb Uuuipliii!;^.â€" Wash and cut the rhubarb into inch pieces and stow with a little more than half its weight in sugar, adding a very little water. Make a hatter by using a scant cup of sweet milk, a pint of flour into which lia.s been sifted two teaspoons of baking pow- der, and a little salt. Drop this batter by sjifonfuls itito the boiling rhubarb, aiul cook for ten minutes. The result is a delicious pudding, â- which should i>? served hot, with or witluiut cream. IMiubai'b Siiowbulls. â€" Boil half a cup of lice until suft ; wring small pudding cloths out of hot water, an<l spread the cooked rice abtnit half an inch thick over the centre of the cloths. Sjiread about half a cup of chopped rhubarb on eacli, bwecten well, tie up the cloths clo3?ly, and steam for 20 minutes. Then turn out of the cloths care- fully and serve with rich cream. Khubarb Fritters.â€" Peel young rbub.iii) and cut into three-inch leni{iin Make a batter of two well beaten esits. <jne pint of milk, a lit- tle .-alt. and six large tablespoons of flour, beating until smooth. Dip each piece of rhubarb in the bat- ter and fry to a golden brown. Berve very hot. piled high on a iiap- tin lined plate, and well powdered a'ilh .'•ut;ar Khuhiirb Ciislard.â€" Make a cus- iard by using the yolks of twfi sggs. n pint of sweet milk, and two tablespoons of sugar. Line a deep pudding dish with pastr.v, and cov- er the l)ottoni with a layer of chop ped rhubarb which has Iveen rolled In sugar. Pour over tiiis the cua- kaid and bake. Make a meringue of the whites of the eggs, spread over the baked custard, and set in the oven to brown. Itbubarb Souffle.â€" Put the rliu barb, cut fine, into a double boiler with plenty -if gugar to sweeten, and steam until lender; then press through a bieve. To three cups of this sauce add the well-beat"n yolk.< of three eggs, then told in the stiffly beaten whites of the eggs and bake in a well buttered dish iiuiil it begins to crack open uu top. fieiv'- hot IMuiliarb Pie, ^)rie cup of finely chnpptd rl)Ul)arb. one half cup of Bug.'i.r. one heaping teasp<]on of flour, the yolk of one egg. a small lump of butter, and a drop or two of 'emon juice. Kake with one crust, and cover with a meringue made ..f the white of an <^gg, beat- en slifTly, and to which has been added one larg? tablespoon of granulated sugar. Brown in a warm oven, and serve hot. >Vhi(e Oilcloth. White oilcloth can work a tians- forn\ation in the <larkest, dingiest kitchen and add to the diarm of the brightest. .\ yard for .â- â- ><•. will save yon friMn facing the indifferent or worn (laint at the base of the dish clo.set shelving, and besides, make cleaning easy and gratifying. The inside wiixlow ledge of the kitchen and the b-ithroom treated in this way will be conducive to beauty and cleanliness. A strip along the wall beside the sink will catch spattered drops of dish water or drainings and nniy be readily cleaned with a lightly soap- ed cloth rubbed over the surface. A stretch of oilcloth above the japanning about the range will eat.ch any spattering grease, the vapor of steam or the blackest of escaping smoke, which can then be washed off, though hero one of the Coarse cleansers may be necessary to restore the pristine whiteness. A yard of wide oilcloth ai 18 or 20c will cover the top of a kitchen table with some to spare. A length of a few inches more of the scallop- ed kind will render the tops of the washtubs sightly and convertible tJ table uses for a hasty meal for one or two. The top of the refrigerat- or covered in this way will be tak- en as a pledge of the sweet, clean interior below. Three Sewing Hints. In sewing in hot weather use an emery "strawberry" frequently. Passing the needle in and out through it removes moisture, all danger of rust and insures much easier manipulation. Never allow a needle to squeak. Wax the thread thoroughly be- fore attempting to string beads, or to sew them on any material. This makes the work easier, as well as stronger and the thread or sewing silk will never knot. Instead of binding or felling scams on lingerie, use narrow lace insertion, one piece on each side of the raw edges ; stitch on both sides with the sewing machine. Lace braids, also the bought, ready- made lawn folds are admirable for the purpose and are easy of nianip- ulatiou. I'seful ITints. If one or two teaspoonfuls of su- gar are added to turnips when cooking they will be improved. When frying eggs try adding a spoonful of flour to the fat; it will prevent them from breaking or sticking to tlie pan. Chamois leathers should be wash- ed in tepid water and dried with the soap in them; they will then be nice and soft. To make flypapers, boil linseed oil with a little resin till it forms a stringy paste when cold. Spread this on paper, using a large brush. This is inexpensive and makes one of the best traps for flies. When making a pie, the juico from the fruit very often soaka through the under-crust, and spoils the api)eaiance <jf it. This can l)e prevented by brushing the under- crust over with the white of an egg. To clean oil paintings peel a po- tato and halve it. Hub carefully over the painting with the flat side. Cut a new surface each lime the moisture is exhausted. Sponge af- terwards with <'l(MUi tepid water. Paint marks oti glass may be re- moved by rubbing with a paste of whitening and ammonia, thinne<i with water to the consistency of cream. Leave the i>aste on, and when it is dry, wash off with soap and warm water. A few drops of castor oil will be found most beneficial to drooping ferns in a pail of water all night. In a week a marked improvement will be noticeable. Before using a now saucepan fill it with water with a lump of soda and some potato peelings, and let it h<>\\ for some hours. Then wash out thoroughly, and all danger from poisoning from the tinne<l lin- ing will l)e gone. I'lace a wedk's tea leaves in a pail and pour over them a (|U.irt of lK>iling water. Leave for one hour, then strain and bottle. The li(|Uor is excellent for cleaning var- nished wood and linolcnn), and when used for cleaning windows or mirrors makes them shine like crys- tal. The Modern Method. "Your new novel is in some ways a bit out <if date." "How, for exnmple ?" "Well, you make the heioine sweeji the nnim with a glance, when to day everybody is using vai-uum cleaners." Bad Roads are Costly Ttie quest ion is often asked, "What do good roads cost!" If this qnostion were put in an- other form, viz., "What do i)ad roads cost?" the answer would bring [lome to the people of Canada what they are paying as a sacrifice to poor transportation fa<"ilitieH â€" this, in ad<litioii to the dis<M)mfort and dissatisfaction of having to travel over them. One of the- chief causes of young people leaving the farm is the lack of good roads. Hough and mu<ldy roads retard social life, especially when, associated with the unpleas- antness of driving, is the fa<;t that tho equipment becomes nuid be- •pattered and requires constant Wasliing. To avoid these and other Inconveniences, farmers and their families remain at hcmie, ipore or e.ss in .is^dation, and, when the first opportunity arises, many of ttiem leave the farm. Tliere is but one remedy for this isolated condi- tionâ€"by means of good roiuls, farmers aiul their families must l>o placed in t<>iu'li with the social ad- vantages of the larger communi- ties. Just as soon as this condition is reached, the drain of population from the farm will decrease. Of the economic losses due to l>ad roods separating the farmer (from his market, that of cost of trans- portation is in<ist important. A ooinparison of the lojul one horse can haul on good and had roads, respectively shows that, on a muddy earth road, the atnoiint va- ries frtim nothing to a anaximum of H0() pounds ; on a smooth, dry earth road, from 1,()00 to 2, 000 poun<ls; on a gravel road in bad condition, from 1,000 to 1,500 pounds ; on a gravel road in gmid condition alniut :i,300 pounds; on a macadam road, from 2,000 to f),()00 pounds; and on a brick or concrete road, from 5,- 000 to 8,000 iKiunds. THE I\VI,L OF PRZEMY8L. COJJ'A.CKfiS ^j:COIY7fOir£P/N& mOUTU-HU^rU' ^rStB£^FQPJ: THEI^l,Li: ILLETTS LYE CLEANS AND DISINFECTS THIS LYE IS ABSOLUTELY PURE. THEREFORE TOTALLY DIFFERENT FROM THE IMPURE AND HIGHLY ADULT ERATED LYES NOW SOLD. OULTRY Hens Thai Lay Bad V.f^fis, Mr. liobertson, of the Central Experimental Farm at Ottawa, writes as follows with reference to tainted eggs : "If the Hock in general is laying tainted eggs, the cause is no doubt with the feed, but if it is just one individual bird, it is probably due to ovarian trouble. This is one of the rea.sons why it is absolutely ne- cessary that eggs for strictly high- class trade should be candled. It is possible for- eggs to be absolutely putrid when laid, and it seems hard to get people to realize that such is the case. It is not only that eggs of this kind will at times be produced, but blood clots are very omimon, e8i>ecially at this season of the year when the fowl are lay- ing heavily. BIoikI clots will often run as high as -J per cent., so that for select trade it is absolutely ne- cessary that the eggs should be candled. The blood clots are caus- ed by a rupture of the small ar- teries, but the bad eggs are the re- sult of a disease of the ovaries, and the manager of the flock should en- deavor to find out which bir<i or birds are producing them, and they should be killed." As Mr. Robertson says, the trouble may be due to improper food or to a disease of the ovaries or to blood clots, ("arc should be taken that the food that the birds receive is not tainted in any way. The only way to find out wbicih birds are laying the bad eggs is to use a trap nest. By candling the eggs it is easy to find *)Ut where the trouble lies. The trouble also may be <'aused by the hens being too fat. If the egg cannot pass freelv through the oviduct, owing to an excess of fat, it ia retained in this organ sometimes for two or three days, and if it is fertilized the beat from the bird's body is sufficient to start decomposition. At this stage only the yolk becomes sur- rouiKled with the white nn<l later with the shell, and finally laid, it has a .stale taste. The way to pre- vent this is to remove the male bird from the layers and reduce the ration, so tliat the birds may be in good con<Iition, but not too fat. Keeping the birds too fat is one of the most fertile sources of trouble with poultry. Feodliift Young ('hicks. Overfeeding is more dangero\is to young chickens than underifeed- ing. Young chickens should Ibe fed from three to five times daily, de- pending upon one's experience in feeding. Undoubtedly chickens can be grown faster by feeding five times daily than l)y feeding three times daily, but at no time should they be fed nuire ihan barely to satisfy their appetites and to keep them exercising, except at the evening or last meal, when they should ibe given all ithey will eat. Greater care must be exercised not to overfce<| young chicks that are confined than thowse that have free range, as leg weakness is 'liable to resulit in those confined. The young chicks may bo fed any time after they are 3<! to 'IS hours in a brooder. The first feed may contain either hard-boiled eggs, johnny-cake, stale bread, pinbea<i oatmeal, or rolled oats, whicli feeds or combinations may be used with good results. Mashes mixed with milk are of consideralble value in giving the chickens a good start in life, but the mixtures should be fed in a crumbly mass and not in a sloppy condition. â€" U.S.D. A. The Old Speckled Hen Did It. There are seventeen million fowls in the Dominion. Ten per cent., or one million seven hundred thousand, are males. Of the remainder 50 per cent., or seven million, six hundred and fifty thousand are pullets, and an eijual number of hens. It is esitimated that the average yearly production per hen is six dozen eggs, or a total of ninety- million, eight hundred thousand dozen laid annually by the fifteen million, three hundred thousand hens. It costs annually twenty million, four hundred thousand dollars to feed all the fowls in the Dominion, estimating that it costs ten cents l>er month per head. The value of eggs laid by these fowls totals twenty-two million, nine hundred and fifty thousand dollars per annum. The average price received (for eggs is to be twenty-five cents per dozen. It takes an average of three eggs to pro<luce a chick and six to pro- duce a full-grown pullet. To renew half the Dominion'-s flock of hens annually fifteen mil- lion, three hundred thousand doz- en eggs are re(iuired. at a cost of three million dollars. If each one of the bens in the Dominion laid on Christmas Day, the eggs laid would be worth seven hundred and sixty-five thousand dollars at, sixty cents per dozen. The average profit per Canadian hen per annum is about thirtv cents. There are five million, two hun- dred and fifty thousand dollars' worth t>f cockerels marketed vearly. If all of the cockerels were crate or pennfattened before being mar- keted it would put an additional eight hundred and forty thousand dollars in breeders' pockets annu- ally. It takes ai>proximately eight mil- lion, five hundred thousand bus'h els <fcf wheat nniuiallv to feed thu Dominion's poultry flocks. UOOI) TIMKS (OMINO. the Trades That Will Boom When Angel of Pence Appears. Just ais wihien war broke out cer- tain trades and business became tremendously <u'tive and otliers priictically came to a standstill, so, whein peac« come*, tJie same thing exactly will certainly occur .'wys London Answers. Trades that are now boi>niing will come to a oes»a- ti«>u, but others will become tre- nuMidously active, and immense for- tunes will be made in thcmi. For example, directly the terms of peace are isettled, there will be an unpreoedented demand for maps showing the re<x)n8truotied political diviiiti^ins of Kurope and the re-sit of tihe world. "Practically," s«.id the manager O'f one of tJhe m<w»t imjvirtant firms of map-makers in London to tiho writer, "after the war, all ex- iiiting globes, books of inia|>s, and sch(H)l atlasos, will have to be 'scrapped.' They will almoist all be uselesft. At a moderate e.stimabe, fH>me two or three million new maps wUI be want'Cd, and wanted quick- tihe city informed the writer that they already had engaged 40 extra hands, at double the usual rates od pay in the trade wiho are to comfl to them directly the war is over. "Most of them," said the mana- ger, "are at the front at present, but bliey won't be out of employ- ment, I can assure you, when th« war is over." Most branches of the buLlcLing trade will also be«)me very busy after tlie war. Belgium will prac- tically have to be rebuilt, and con- tracts have already beein secured by several English firms for work ill Belgium after the war. For couriers and guideis on the Conti- nenit there will also be an unusual- ly large demand after the war. Tlie various battlefields will be visited by millions of visitors from all parts of the world ; for the man who can speak French and English fluently, and with local knowledge and a ready tongue, there will be a handsome income to be picked up for some years after tlie wa^, a* guides to the places with the nameg of which we have beoooie ao faimil- iar. This will be the sort of job The tailoring trade in all its grades will also have the busiest ly. There will be an absolutely un- precedented demand in CN'ery de- partment of the map-making busi- . , , •. l i , nese, for the sort of men required : particularly suitable for young men in the production of globes and at- i "^'*â-  *' the front, with no honw lases, and good men will cotimand 't''â„¢". and a liking for a traveling extraordinary high wages." I *^'" â„¢ .,, . , "Tihere will be a very large de- mand for good travellers and salco- .. .. , , ^, . men to represent English wholesal« time I has ever known When peace | ^^^^^^ -^ ^^^^j^^ markets after the IB aeciarea. j war," said tlie manager of one of the largest export houses in the City to the writer. "Tlie demand wikl be for men between 25-35, and it will be an abstdute necessity for them to speak Spanish, as they will chiefly be required to do busi- ness in South America, where Span- i8>h is so largely spoken. Suitabl« Aa soon as the war ia over, there will come back into civil life over two millions of men of ages ran^ng from 17 to 50, who are wearing nothing but khaki now, and whose civilian clothes have probably been given away, in most instances, or perhaps sold. One of the first things, therefore, that will happen j n\ein will be able to earn incomes after peace is declared, will be that {rom £700 to £2,000 per annum, some millions of men of all sorts and conditions will be rushing off to their tailors to buy clotihe«. One of the largest tailoring firms Telegrams to Benguel* cost ten in shillings a word. Everybody CfATS City Dairy Ice Cream, (when they can get it). Hundreds of Discriminating Druggists and Shopkeepers all over Ontario appreciate its universal popularity and have secured an agency for it. CITY DAIRY ICE CREAM is the one uni- versal summer confection â€" it delights the entire human family from infancy to old ageâ€" and best of all. City Dairy Ice Cream is a highly digestible food. F»r Salo by Ulaarlmlnatlna aho/tkau/turm avrytn/harm TORONTO.