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7"” up i. i" e x I (I; no;- u n.â€" to do a, piece to be left as an heir- G U... c N we, ‘ m a ‘ m 0°.°°.®°o°G.°°e.9°e..‘° 100m for coming generations .to ad- “M xi'fié‘ . it mire. she had better select a linen At § ‘ ‘2 the present day there is an almost. ;; j 009 o endless variety, in color and quality, \é’ a ° __.__... Q of linensâ€"Irish, German and J apanâ€" 2‘: E 0 0 ese. For threads there are-Silks, seasonal)“ and Profitable . Recipes for the Kitchen. 9 crewels, chenillcs, Scotch, flourishing I, Hints for the Busy Tmfls ? Hygiene and Other Notes threads, and the German cotton H of the So". 3’ o for the Housekeeper. - o flosses. All are excellent, alone. or {In w U W W H U 3,. 8 a in combination. Choose the Russmn, «View, :Oefire-I _-rm...m..m...fi:...:¢:...3t...fi OOOoaoooeoEOOOOQGoaeeo the Byzantine, the old English, and ~ the tapestry stitches. With these I-IOT PUDDING S. Swiss- Puddingâ€"One Ib pared and sliced apples, 1} lb bread crumbs, 2. oz suet, 3 oz sugar. Mix bread crumbs, suet and sugar together. ' “ h weariâ€" . . . ' ' d “t 1a _ case. It Simply means muc f _g:t2?agplegig‘gmfilfilfirgnfiupdish mess to the flesh. ’ Such precautions fulL Then pour sauce over and call for ‘little, finicky split-thread bake three-Quarters of an hour in bits “'hiCh overtax the eyes and ' ‘ ' . T 2 fl ur . . _ $$imbzht€tegvvinptsxilil1clf2 27;”: Milt signs and stitches 1n which a whole lN'l-‘r-el‘ in ’pan, stir 'in {loan Add strand can be used as a needleful. milk and let it boil. Allow to cool. The Work can be just as we“ Shaded- Mix in yolks of eggs. Pour this over I have in mind a flight of seaâ€"gulls, ' ' ' '0 ' de ill plumâ€"- v , B 1 t st [T where the llghts and slla iggdégieiléf bfz’tili: ogato‘; léfes pm; age match natures own, and the ding and'brown slightly. strand was used throughout. Apple Tapiocaâ€"Soak 1 cup tapioca, 4'7â€" , ‘ in'3 cups warm water four hours. THREE CAI‘ES' Pare and remove cores from 6 or 8 Cape Cod Fruit, Cake.-â€"Olle cup apples that will cook easily. Place sugar, oneâ€"half in pudding dish that has been well cup sour milk, 23 cup shortening, buttered, and put sugar and a one cup seeded raisins, one teaspoon S‘In‘inkling 0f Cinnamon 'in 351011 :soda. All kinds of spice and flour apple. Beat 3 eggs very light. add to make stiff dough. This makes 1 pt sweet milk, 3 tablespoons sug- two loaves, ar. Mix with tapioca and pour over Buttermilk Cakeâ€"One cup sugar, apples. Bake slowly until apples are one cup b’uttormilk, two cups flour SOft- Eat With sweetened cream- with small teaspoon Soda sifted ill ; the thread is all upon the upper side. . . Do not waste time in braldlng or Snow Ballsâ€"Wash 2 teacups rice ,1 little nutmog or other ‘spice to and bOil until tender“ Pare and suit taste, and pinch salt. This can 00m 12 large SOUI‘ apples. leaVing‘ be made with oneâ€"half cup cleaned them whole. Fill the apples with Currants. or not. the cooked rice, and put it around ~ Cream Cake Without Eggsâ€"Three the outside. Tie each one in a tablespoons sweet cream and one Separate 010th and drop in boning cup sugar creamed together, one cup Wflter- 000k until 50ft- Se”? With milk, one teaspoon vanilla, two cups this sauce : One cup Sugar. 1 table‘ flour, two teaspoons baking powder. Spoon flOUI‘. mixed thoroughIY- Add Beat well and bake in two round a small piece of butter. Put on the tins_ Put, whipped cream, between stove and turn on boiling Wa-ter unâ€" the layers and on top. til thick and clear. Flavor with nutmeg or cinnamon. Apple Indian Puddingâ€"Take 1 qt boiling milk, stir into it 1 cup corn some H meal. Add to this 1 qt Sliced sweet board on the table. These boalds ‘ ‘ ' ’ ker dec- les, 1 1 g , , me made attlactnc by po _ ngspoon EdagsilisoglfligarPoui orations of wheat heads, oat sprays into large Pudding dish and ‘bake and rye “133' These demmt‘ons are slowly four hours. May be eaten hot or cold. When cold, a clear, amber colored jelly will be formed through- out the pudding. Chartreuseâ€"Boil 1 teacup rice in 1 . . _ _ . qt milk until soft. Pare and core 8 S’l'dmg at the table' apples. Put them in a buttered pu'dâ€" MM ding dish, and place some red curâ€" BRIDGES MADE OF BARRELS. rant jelly and coarselyâ€"chopped Engâ€" â€"'- 'lish walnut meats in the center of Will Carry Field Guns and Car- each apple. Fill the spaces between riages of an Army Corps- the apples with the cooked rice, and - - , ~ ,., -, " put a layer of it over the top. mlht‘llf. brlg‘ac Of battlFl-S ls ‘ _ , , made by plel‘S,' each conSlstlng of Blush With the whlpped white of an sevc casks, flawed in ,L line with ,1 egg. and sprinkle with powdered 1 "nb ulk flawed Tunnel twentv_ sugar. Bake in a moderate oven for oggbfeé: in' Eng“, ifnning’thmugfr threequarters of an hour. Delicious ' ' ' - . f. , out on the top of each barrel near glitégrblain 01 whipped c1 cam and the head, a sling (of 2,} inch rope, ‘ t I 36 feet long) running from one end APPLE DELICACIES. Sldtlieil‘f‘l‘le $3.2}? £335; 2‘33 Whippleâ€"Beat the whites of 2 eggs genious principle of lashing. the to a s-tlf‘i froth, add 3 tablespoons “pier” is made taut, and then powdered Sugar, 1 large tart apple launched by means of waysâ€"poles or grated, 1 teaspoon grated lemon balllks sloping to the water. Eight rind. Whip 1 cup sweet cream stiff, men‘I construct this part of the add a. pinch of salt, 1-3 cup sugar, bridge as many “piers” being made, and spread over bottom of glass of course, as the Width of river deâ€" BREAD CUTTING. housewives use â€" the bread top being left clear and white for use. It requires some practice to cut . the bread neatly, thus offering a new accomplishment to the lady pre- diSh- Drop Spoonfuls of the apple termined, ten sulficing for a hundred. mixture over the cream. Serve very feet. COId- The piers of casks are connected Puddingâ€"Upon alternate layers of to with other by means of baulks. Sponge cake slice apples very thin, then floored by cheesesâ€"planks 1% after they have been first pared, and inches to 2 inches thick. Though then steamed until soft. Pour over. not good for horse traffic, hurdles thls- a custard made as follows : could be used. A handrail or rope Scald 1 pt new milk; remove from runs each side of the structure and stove. and add yolks of 4 eggs an excellent military bridge of suffi- (beaten . with 1 cup sugar if apples cient stability for a- large army to are sour). Set again over the fire, cross over can be constructed at end allow to thicken. Cool and practically no cost, and in less than flavor to taste. Beat'tlle whites of half an hour. It can also be- disâ€" thc eggs stifll and heap over the mantled equally quickly, so that ill whole. , the case of a retirement the un- lApple Sherbetâ€"Pare 6 medium- bridged river may be speedily placed sized apples (they must be mellow between the force and the enemy. and nice). Mash them with aheavy For transport, although the cas‘ks spoon, and when sugar has been are not very portable, yet they are added to help beat them, it must be of but little weight ill comparison used according to the tartness of with their actual buoyancy. ‘ the apples. Pour over the apples A bridge of barrels will carry illâ€" 1 qt sweet cream flavored to taste. fantry in fours crowded, and, con- Freoze and allow to set a few minâ€" sequentlyy are of more than sunlâ€" utes before serving. cient stability for any of the field Jellled Applesâ€"Pare and core 10 guns and carriages of an army large, firm apples. Fill the holes corps- w1th red currant jelly, sprinkle all The use of petroleum being so gen- over With lemon juice, and dust eral in almost all countries the With granulated sugar. Add a, little means of obtaining casiks are now water to the pan, and bake until much greater than in years gone candied but not broken up. Preservâ€" by, and the fact 0f their being rd ginger may be substituted for the Dl’OOf by Percolation 0f Dm‘flmn 1‘0"" currant jelly. ders them admirably water tight. A Breakfast Dishâ€"Pare and slice several apples. Put them into a Hâ€" DONALD COMPLIED. baking dish, cover with cream, and bake for ‘10 mmute‘q' Anomer Way A gentleman having an estate in the Highlands, as he was going is to cover them with wellâ€"cooked uâ€" r ' . . éfilfnglfilfies 01 In}- abroad for some time, advertised the prefer cream. " or “0 shootings to let, and told his game- keepcr, Donald, who was to Show the ground, to give it a. good charâ€" atcter to any one who called to see 1 . An Englishman came down, and, inquiring of Donald as to how it was stocked‘with game, first asked if it had any deer. Donald’s reply was, "Thoosands of them.” “Ally grouse?" “Tlloosands of them, too.” "Any partridges?" “Thoosands of them, too..' "Any woodcock?" _ “Thoosands of them, too.” The}- Englishman, thinking . Donald NEEDLEWORK. To enjoy needlework thoroughly one needs proper tools, writes E. J. Mackenzie. The large frame, which can be screwed to a table is, of course, the best for holding the work; but the largesizcd hand hoop is all that is really necessary. Extra fine pointed, polish, cast steel, clle~ nille needles are the best; and, when once used, they would never willingâ€" ly be exchanged for any others. All. cotton goods, excepting Turk satin, which, though expensive, is always satisfactory, will fade and soon bring disappointment. Woollens “'33 Ora-Wing the 10118“ how: aSked if keep color better: but the relentless the“? were any gorillas- Dona-1d moth is apt to claim them for her Idl‘CW himself “D- ov. . and is sure to choose our faâ€" “We”. they are no, 50 plentifu'i vorltc treasures. Many silk fabrics they list come occaSionallyn n00 and are enduxing; but, when one wishes hgitin. like .‘YOUI'Sel'-” the design is executed rapidly, and drawing skeins of silk into a, book or wear out the patience. Choose dc- cup molasses, one only put upon the beveled edge, the partially ofl‘sets the benefit. ticularly of the fiber. creased in fodder. Some feeders prefer half and and run into the silo. attached the silo. trumped maybe easily the same farm. Work and work for a day or two. greater part of the tramping AROU ND THE EDGE. is still in dispute. dense mass coxering at all is used. entrance of the air. borhoods, without cutting. Those pecially for horses, stalk is cut. cents per ton. per ton and some have paid 60 to 80 cents. _ The preserving of feed in the silo succulent forage tested silage two or three years old, and found that where it kept well it was just as good as when only six Practical farmers have months old. _ had the same experience, and find it much the cheapest method of supplyâ€" ing succulent food during that part of the year when pastures are short. If not needed the first summer, it can be held until the next winter or even the next summer. the silo are trying to provide pasturuge for farm animals. THlNNlNG FRUIT. The practice of thinning fruit has long been known to the fruit growor in Europe, and oil' years ill fruit with them are almost unknown. In this country where the desire is to produce quantity rather than qualâ€" ity,â€"the practice is generally looked upon with disfavor. But the most successful grower nowadays is not the one Who raises the largest quan- tity, but the one who produces the finest quality. Superior fruit can- not be obtained from a, tree that is overloaded. If many fruits are set and allowed to remain, the energies of the tree are spread out over the larger number, and few, if any, will reach 'the limit of their possible growth. If on the other hand, one- half or twoâ€"thirds of the young fruits are removed, the remaining ones will have an opportunity to de- velop to a normal size. Moreover the vitality of the tree is greatly preserved by such reduction. Judiâ€" cious thinning makes it possible in many cases to produce a crop of fruit every year, and still keep the tree in better state of health. Tilinâ€" hing also tends .to produce better colored fruit, as it permits the sun to reach many places, which would otherwise not be reached. It also PUTTING CORN INTO THE SILO. Placing corn in the svilo usually illâ€" -creases the digestibility of the crude fiber. On the other hand, there is always some loss from fermentation and a. slight decrease in the digestiâ€" bility of other food ingredients. This Silage, however, is better than cured corn fodder, as field curing decreases the digestibility of many substances, par- Numerous exâ€" periments show that the decrease in digestibility is about the same in some elements in field cured fodder, but the digestibility of the fiber is greatly increased ill silage and de- Corn is conveyed to the machine and there cut into 1:} inch lengths. threeâ€" quarterâ€"inch lengths, but these are‘li- able to cause soreness of the mouth in cattle, particularly if the mater- ial is hard. The cut corn is elevated Care must be taken to have it evenly distributed. If a conical heap is allowed to form in the centre, the heavier portions, such as the butts and pieces of cars, roll to the outidc and lighter por- tions remain in the middle. This reâ€" sults ill an uneven distribution of. the grain, which is very undesirable. Keep this heap raked down, or by means of_a flexible tube of some kind to the end of the carrier, direct the material to all parts of If this is carefully done and it is down compactly, the reâ€" sults will be most satisfactory. Ill many cases, in fact inmost, it is de- sirablc to fill about half full, allow to settle for a day or two, then fill to the top,‘allow to settle for sev- eral more days, then complete. This accomplished where two or more silos are being filled on one or two days on one, then move to the other Do the The matter of covering the silage Some cover with buy or straw, others with some kind of cloth, still others with boards: or straw, wet down well, whilea few loads of very green cron very fine, put on' top and sprinkle with water. A mold soon develops and forms a V which completely exâ€" cludes the air. Ill many places no The upper 8 or 10 inches molds and seals the silo and in this way prevents the In some neighâ€" corn is put into the s‘ilo who prac- tice this method claim that silage is sweeter and much more palatable, es- than when the The cost of putting up silage will depend upon the distance from the field, implements used, etc. As a general rule and with ordinary apâ€" plianccs, silage can be put up for 40, Some farmers have done this ‘work for 20 to 25 cents makes it possible not only to secure in winter, when green crops are not available, but also provides green fodder during the drouths in summer and autumn. A number of experiment stations have Many are coming to believe that soiling and more econollllcal than permits a. freer circulation of the air. Thinning will in a. large measure les- sen the heavy losses occasioned by rotting of the fruit. Thinning pre- vents the breaking down of the tree and tends to keep the shape of the trees in orchards ‘ MORE UNIFORM. One of the greatest objectiods to thinning is the seeming cost of the operation. This-objection is more imaginary than real. If allowed to remain the fruit would have to be picked in the fall, when labor is higher and the rusll of work is greatâ€" er. Besides the cost of removal of small fruit is much less than rhmovâ€" ing them after they are ripe. l Anâ€" other objection is tllat theltotal bulk will be less, if half orlmore than half of the fruit is taken off while young. Experiments lllave proven the contrary. All thin ‘s' be- ing equal, the bulk will be eqffal, if not greater, if the fruit is properly thinned. The question of time is of- ten a problem with some grdwers, but usually at that time of thclyear, labor is abundant. Little difficulty should be experienced on this score! Besides the work can be easily, and efficiently done by women and childâ€" ren. In fact they are better adapt- ed to this kind of work than l are grown men. Another great obstacle to thinning is found ill the fact, that few people are willing to take qfl‘ the young fruit. It seems to the; mall unnecessary waste. Sentimentality also plays a part with many people in preventing them from doing jwhat they ought to do. The sentiment. however, should be all on the other side, for is it not better that a‘, few fruits should come to perfection ra- ther than all should suffer from the lack of sufficient nourishment? OATS IN THE MILKY STAGE. The main crop of oats is usually seeded early, but it is customary in some sections, where hay is not exâ€" tensively grown, to sow oats as? late as the first of June, cutting thejcrop when the seed is- in the milky stage. The nutritious matter ill the stalks is thus arrested on its way toj fill out the heads, and as stalks will be green when cut they will also, be more digestible than the straw, of oats grown for seed. The oatsj are cured in the same inallllel'as lllay, with the exception that the farmer may. if preferred, use the halvcster and binder, which will bundle 1 the oats when the crop is cut. All kinds of live stock relish oats thus cured, and the bundles are passed through the feed cutter, and the cut feed, consisting of the grain and stalks, will be in a more palatable form than many other kinds of f00d.;Tllc farmer thus utilizes to the best; ad- vantage a large mass of digestible material, and he avoids the expense of threshing and cleaning the grain. It is an advantage to grow SluC'l). a crop Wlere there seems to be a proâ€" bability of a. short hay supply, ,an-d the oats will give good results‘ on sandy soils on which no profitable hay crop can be grown. All- kinds of weeds will also be lessenedfi as oats grow rapidly and keep weeds down. While it is not maintained that oats grown and cut inlthe milky stage should be substituted for the matured oat crop, yet it :will pay any farmer who has a field; to spare to sow it to oats and tryjthe food on his cows as a variety: ill winter. The result will be that less grain will be required and the Cows will respond liberally, ill yields 1 of milk compared with some foods which are not produced at suchflitâ€" tlc expense. ‘ DAIRY vs. GRAIN. l An important difference between dairy farming and grain farming, is the amount of the farm that is sold with the product, that is. of the ll'er- tility of the farm. The man who sells a ton of wheat sells in it about $7 worth of fertilizing elements, and if he does not buy something ,t01reâ€" place them his farm is so much pdorâ€" er. The dairyman who sells a ton of butter has sold but fifty cents worth of fertilizing material, and? if he is a good dairymall he has probâ€" ably added much more than that, or twenty times that, to the value ‘ of the farm ill the bran, meal or other food that be fed while feeding :his cows for making that ton of butter. It is in this way that the dairyâ€" nlan’s farm is continually growing more productive and if he does not make much from his dairy he should from the crops that he can griow .on his much enriched soil. . ~~+â€"â€"â€"â€"â€" CREATING THE JEWELER. A manufacturing jeweler recently remarked that some of his employes had begun to wear their hair unulsuâ€" ally long. He watched them mdre closely, and. discovered that they frequently greased their hands, rllbâ€" bed them over with gold filings and diamond chips, and then carefully passed their hands through their hair. It was their custom at night to cleanse their hair with flne combs, and collect and sell the gold particles and diamond dust stolenlin the manner above described. ' l THREE YEARS IN MAKING. In the treasure-room of the Maâ€" harajah of Baroda is stored a pi‘ce of woven work which cest -£200,0 ,0. It is only 10 by 6 feet in size, but- it is woven from strings of pure pearls, with a centre and cor ‘er circles of diamonds. It took three years to make. l l W nunrs FUTURE Ill BIL NORTHWEST SAID TO BE GREAT OIL STOREEOUSE. â€"_ Dr. M. S. Churchell, Vancouver, Has Studied the Subject for Thirty Years. Dr. Marion S. Churchell, of Van< couver, 13. 0., is one of the best known chemists on the Pacific Coast, and is renowned as an expert in fuel oils, determining their varying qual- ities as heat generators. He has just. returned from the oil fields of Southern Texas, where he made an exhaustive investigation of the qual- ities of the Beaumont oil gusllers. He is an enthusiastic advocate of the use of oil as fuel, and thinks it is 150011 to replace coal among the great commercial nations. “Canada will be a great factor as ,an oilâ€"producing country within the next few years," says Mr. Churchell. “The fact is not generally known, except through commercial circles, that the Canadian Northwest. is a. great oil storehouse, capable of sup- lplying the whole continent with fuel for the life of several generations, but. such is the fact. Of course the oil wells of the Southern Pacific coast line of the United States have been exploited several years ago, but the line has not been followed furâ€" :thcr north to any considerable ex- itent. I know, however, that the ’vein of oil which has been uncovered ,in TeXas alld'along in California on the Pacific coast extends into the Canadian territory, which," ill fact, ccntains, in my opinion, the real Isource of all the great oil supply of the United States.” 01L IN THE WEST. “I have lived in the Canadian Northwest for the past 30 years, and I have carefully studied the oil question in that time, especially as it applies to the supply east of Van< couver. I am convinced that the ,great basin between the two chains of mountains, the Sierra. chain and the Rockies, contains a lake of pe- troleum of inexhaustible quantity. This space takes in practically all of British Columbia, as it is bounded by these two ranges. On the ex- treme western border of Alberta the oil field makes its first appearance, and the outcroppillgs continue ithroughout British Columbia, near- ly to Vancouver. My investigations teach me that two branches lead lsouthward from this great natural oil storehouse, one southeast, fol- llowillg the line of the chain of the Rockies and the other along thl ,coast line of mountains. These lbranclles converge as they reach the 'southern part of the United State: land come together. in my opinionI “somewhere near the point in Texai ,where so many big wells have re :cently been discovered. All this oil is of one quality, and while it cal: never be refined to the point when it will be valuable as the commor kerosene of commerce, its value as a fuel and lubricant is priceless. All along the Canadian Pacific can bl [seen oil seeping from cracks and fis- sures through British Columbia. Many prospect holes have been sunk, and while no gushing well has beer found, the investigations have been pushed far enough to uncover wit] little expense evidences indisputabll of the presence of vast quantities 0 oil. STANDARD MONOPOLY. “In fact, I have every reason tt believe that the Standard Oil Com- pany, that octupus of commerce, with its head in the United States, and its many branches in every civ~ ilized country, has practically a grip on the oil prospects of the Canadian Northwest right now. Either that or that company are trying to stran- gle any effort to develop the oil fields around Vancouver until theil agents secure title to most of the desirable territory. I know Ameri- cans, said to be agents of some oil companies, have been through that part of the country this spring, buy‘ ing options on oil and mineral land: by the hundreds of thousands of acres. This oil cropping I haw sampled and analyzed, and it is of the same quality as that in Texas. It will make fine fuel for steam en- gines, and I expect to see in tin next few years trains operated iron one end of Canada to. the other, with oil as fuel. Further. I expect to see the boats of the Pacific equip- ped for utilizing this oil as fuel. 3 saw an experiment recently with tin Mariposa. a big steamship of thi oceanâ€"going type, in which oil was used as fuel. The cost is infinitelj less than coal, and I believe coal ha: sen its best days as a connncrm controller. Canada, is destined, it my opinion, to ‘be the greatest oil. producing country in the world witl in the next decade." +____. JOURNALISM IN ronMoszl. m" Wherever the modern J apaneSl goes he starts a paper. Formosa has been generously blessed in tin: respect, and its tivo dailies areowel worth the subscription price ti those who wish to keep in toucl with the affairs in the small bul lively world for which they cater, According to accepted notions, in deed, it is not only a privilege, bu! also a duty, to subscribe. Those re sidents who prefer to see the affain of their neighbors rather than thei' own’afl‘airs discussed in print 103 nothing by subscribing several time over. Reminders to that effect no infrequentl enliven the news co umn. '-