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SELECTED RECIPES. Sea Pie may be made from Veriest scraps of any sort. Form these into a stew,’ add cooked potato, carrots, and a little onion. Cover all with a light crust. and serve directly the crust is done. Dried tongues should be set in warm water and allowed to soak twenty-four hours before cooking. 'A tongue must be boiled very slowly, or it will be hard. Cranberry Pio.â€"â€"Take half a. pint of cranberries, a teacupful 0f stoned raisins, two or three apples, peeled and cored. Add sugar to taste, and cover with good short crust. Cook steadily till the fruit is quite done. For Spiced Milkâ€"Put one ounce of stick cinnamon into one pint of old whisky, and macerate for a fort- night, shaking constantly. Then strain oil the whisky into a clean bottle. Take one or two tablespoon- fuls in half a pint of hot milk. This is a good remedy for a. cold in its early stage, and is very sustaining. Rice gruel is popular with children if made as follows: Mix a tablespoon- ful of ground rice with one pint of milk till perfectly smooth. Boil over a slow fire with a. little cinnamon and nutmeg, stirring continually. When, quite cooked, sweeten to taste, and serve with a piece of butter stirred into it). Potato Ragout.â€"Mash three ounces of cooked potatoes, flavor them with two ounces of chopped lean ham and an onion (pal-boiled and chopped). half a teaspooniul of mixed herbs, pepper and salt. Mix two eggs with the mixture, then lightly add the whites of egg. Have ready a pan of hot fat, drop the mixture in by dessertspoonfuls. Fry nicely, and drain on thick paper by the fire. Serve piled high and garnished with chopped parsley. Roast wood pigeons make a good dish for a small party. Carefully cleanse some young pigeons, then dry them with a cloth. Put a. table« spoonful of butter, add some chopped onion and parsley, season with pop- per and salt, inside each bird. “Tie a thin rasher and two vlne leaves over the breast of each bird, and roast steadily for,twenty-fi.ve minutes Baste continually with clarified dripâ€" ping. Serve with bread sauce and brown gravy. Jelly sauce for game and roast mutton.â€"â€"Melt a quarter of a pint of red currant, rowan, or grape jelly in a saucepan, add half an ounce of butter; cut in small pieces. Let all boil for one minute, and just before serving stir in a tablespoonful of sherry and the same quantity of thick brown gravy. ~ For Corn Beef Hashâ€"Mince the beef finely and add an equal portiOn of cold potatoes, chopped or mashed, and one small onion finely chopped. Season well with salt and pepper. Put into a large, deep frying-pan a piece of butter the size of a hen's egg, and half a cupful of milk. When these are hot put in the beef and potatoes, stir thoroughly, and as soon as the mixture is hot place it on a very hot dish and serve. Salt beef should be used, and an. excellent breakfast dish results. Stuffed Cabbageâ€"Cleanse, soak and boil 9. large, firm head of cab- bage until tender. Scrape out the in- side, leaVIng enough for a solid outer wall. With the scraped cabbage mix a cup of fine bread crumbs, a little salt, pepper and celery seed and one small onion out fine. Beat this up with a teaspoonful of butter and three eggs. Fill the cabbage with the stuffing, tie around it a strip of cloth and bake until brown. Baked Ham.-â€"Soak the ham in cold water over night. Remove it from the water and cover the part that is not covered with skin with a paste of smoothly-mixed flour and water, taking care that it is of sufficient thickness to keep in all the meat juice. Bake in a moderate oven, a1- lowing twentyâ€"five minutes to every pound. and cover with bread-crumbs. Put in the oven until lt,,â€"hccomes a gold- en brown. â€"â€"-â€"â€"â€" USEFUL HINTS .- Mother-ofâ€"pearl articles should be cleaned with whiting and cold water. Soap discolors them. Keep flowers fresh by placing a small piece of camphor or a pinch of salt in the water in which they stand. 'A curtain which has a hole in it 'can be mended in the following man- ner: Cut a piece from an old cur- tain a little larger than the hole, dip the edges in cold starch, place over 'the hole, and iron. Enamelled ware may be perfectly scoured by the careful use of finely pounded pumicgstone. 'A few drops of ammonia in a pail of water will perform the ordinary cleansing with- out resorting to the scouring. Loose knife handles can be satis- factorily mended by filling the cavity in the handle twoâ€"thirds full of rosin and brick'dust. Heat the shank of the knife, and while Very hot press WANTEDâ€"LADIfiS TO DO PLAIN and light sewmg at home, whole or spare time, good pay. Work sent any distance, charges paid. Send slump for full particulars. NATIONAL MANU- FACTL' ‘ING (.10., Montreal. Remove the casing and Skin it into the handle, holding it in place until firmly set. Beeswax and turpentine should never be placed on a stove in order to melt the wax. Accidents frequent- ly result from this. Cut the wax inâ€" to shavings and cover with turpen- tine. In a few hours the wax will dissolve and form into a jelly. Rub the hands with dry salt after having had them in water for a length of time;' afterwards rinse them and wipe dry. If this is done daily after the housework is finished it will keep the hands smooth, clean and white. . Lace often loses its freshness, though not sufficiently soiled to re- quire washing. It is a good plan to lay it aside for a week in tissue- paper and under a heavy weight, having first covered the soiled parts with calcined magnesia. In making a custard the whites of the eggs are not a necessary ingre- dient. Use the yolks to thicken the milk, in the proportion _of one yolk to a cup of milk. The whites of the eggs may then be used as a garnish for the top of the custard. To improve green peas which have become old and dry place two or three large lumps of sugar in the Wa- ter in which they are to be cooked. When quite cooked, take the sauce- pan ofl the fire, and let the peas lay in the water for five minutes before straining. To clean gloves lay them out on a clean table or board, and rub a mixâ€" ture of finely powdered fuller's-earth and alum in equal quantities. Brush off and sprinkle the gloves with dry bran and whiting. Lastly, dust thor- oughly. Glove-trees are useful for cleaning in this way. Cake can be easily and quickly made by beating up three eggs and a cup of castor sugar till very stiff, add gradually a cup of selfâ€"raising flour, and pour into a well-greased and paperâ€"lined flat tin. Bake till a light fawn color, then quickly spread with Jam and roll it up. A good fire extinguisher can be made with very little trouble as fol- lows: Put three pounds of salt in a gallon of water, and add to this One and a half pounds of sal ammoniac. Bottle this liquid, keep in various places about the house, so that when a fire is discovered it may be quickly extinguished. Lemon cheesecake is made with six eggs, quarter of a pound of butter, grated rind and juice of four lemons, and one pound of granulated sugar. Melt the butter slowly in an enamel saucepan, add the lemon rin'd and juice, and lastly the sugar. Stir well till the mixture boils, pour into a jar, and cover when cold. Cook slowly, or it will burn. Lemon cheesecake will keep a long time. 'AN OLD-FASHIONED PICKLE. This recipe dates back to the time of Charles the Second. At that time there was a thoroughfare called Pickled Egg Walk that led from the city of London to .Clerkenwoll, a northern district of t‘he dear old town. There was a. tavern in this road famous for its pickled eggs, and it is said that the merry monarch once stopped at the tavern and par- took of them. To 1‘ qt. vinegar allow one tea- spoon black pepper, 1 teaspoon white pepper and half oz. whole ginger well bruised. Boil the eggs for 12 minâ€" utes, then dip them in cold water, and carefully take off the shells. If any should be broken in handling do not use them, as one broken egg Would spoil "all the rest. Arrange the eggs with care in a small crock or in large openâ€"mouthed bottles. Now put the pepper andginger into the vinegar and when it boils, let it simmer gently for 1-0 minutes to ex. tract the flavor of the spices, coverâ€" ing the saucepan closely. Then while hot pour’it over the eggs and when cold tie doxvn closely to exclude the air. In one month the eggs will be ready for use. ....â€"â€"â€"â€"+â€"-â€"-â€"â€"â€"-‘ THE GREAT BED 0F WARE. In Shakespeare's Twelfth Night Sli- Toby Belch urges Sir Andrew Aguc- check to/ pen a challenge, and to put in it “as many lies as will lie in “we sheet of paper, although the sheet were big enough for the bed of Ware." This enormous bed, which was a wonder in Shakespeare's time, and still exists in Were, is seven feet six inches high and ion feel. nine inches square, so 1hat twelve people can lie comfortably in it. Beautifully carved it is a splendid speci- men of anliquc furniture, dating from the days of Queen Elizabeth. This wonderful bed is naturally an object of curiosity to many visitors, and it has been their custom to drink from a can of beer a toast appropriate to it. In the some room there hung a pair of horns, upon which all strangers for- merly were sworn. __..___+____... PART OF THE HARE. Mrs. Starvem-l noticed you exam- ining your plate in rather a quizzical Sion. way just now, Mr. Smarlic. Mr. Smartieâ€"Why, yes, Iâ€"cr- Mrs. Starvemâ€"That’s rabbit slew; perhaps you didn’t know. Mr. Smurtieâ€"Ahl That accounts for it. I just found a portion of hair in it. .___._.+..__.. “I feel quite lost to-night. Forgot to bring my new glasses. Who is that over-dressed woman by the piano?" "Eh? That's my wife." “Beg pardon. And who is the scrawny girl in blue standing by her?" “That's my dough- ter." “By Jove, how stupid! And tell me, please, who is that guwky-looking fellow with the big curs who is standing just opposite lo us?" "That’s your own reflection in the mirror, you idiot.” 'an WIZARW WELBECK Fresh mm THE MOST MARVELLOUS HOUSE IN ENGLAND. .~.‘. I! g y , Rick, L“ V -â€" Vagaries oi the Late Duke and the [le- markuble House That He Built. The formation of a limited company to finance the claimantio the Port- land estates and title calls attention to the vagaries of the late Duke and the remarkable house that he built. To describe Welbeck cs ems unique of the Finest Tea-producing «‘33 r _ th Country in the We 1: d- .s Gardens rid. t l“. a - 9’5 dress, is ,5; y ixed or arming tlhe stately1 [101ng5 ofIt England . '. h t. atlt e. 3 iron pink? nsiilisgdes and) bogeycombed Ewith re! s d o I m e- Sold in Lead Packets Only, at llOC, 50c HIGHEST AWARD, fellows. Only with his valet had he di- rect and constant contact. Any ser- vunt or workman who dared to ap- proach or address him was lNSTANTLY DISMISSED. in the corridors of the house he built niches in the walls, and every servant was under orders to seek refuge in the nearest when they heard ducal iool- steps approaching. No woman servant. was allowed in his sight. Though building und,furnishing the house as a palace, the duke lived in two rooms. llis food consisted of one chicken per dicm. He ate half at one meal and half at another. These were hi... only meals, and they were served it the same manner. The table being prepared, the servants withdrew and rung a bell to warn his Grace. The Duke cnlcrcd, dined in solitude with- out the assistance of a footmnn, and again retired before summoning the servants to remove the dishes. Day after day, year in and year out, his dress was the same. On his head was a tall beaver hat nearly two feet high, and under it a long old-fashion- ed wig. A big coal was muffled about his neck, and over his arm he carried a loose cloak. Wet or fine he bore a quaint and large umbrella, whose sphere effectually screened him from observe-i lion. His trousers were hilchcd up at, lhc knees and tied wilh pieces of com-; mon string in the manner favored by, navvles. 1 Thus arrayed he roamed about. the. broad tunnels and subterranean fool- ways; its palatial house, with its under- ground suite oi splendid rooms, includ- ing the picture gallery excavated from the solid clay; the lordly stables, with the neighboring tan gallopâ€"an im- mense glass arcade with a straight run of nearly a quarter of a mile; the speciâ€" ous riding school, 130 yards long by yards \videâ€"â€"these things are known to have no like among the habitcnts of men the world over. Even so was the builder and maker of modern Welbeck a man distinct from all others. He stands as grotes- quely in the long galleries of eccentric humanity as Wclbeck among the man- slons of this or any other age. Had he lived centuries ago he would now be dismissed as a mythical creation, even as Robin Hood, his fellow-hero of Sherwood, is written down a figment of legendary growth by letter day histori- ans. In 1854 Welbcck was little more than a farmstead, a rambling and ill-assort- e' concoction of buildings. With the house-building passion of his ances- tress, OLD BESS OF HARDWICK, the duke addressed himself to the con- struclion of Welbeck info a. palace and wonderland that it now is. For eighteen years Welbeck become one vast workshop. During the whole of that time the Duke employed on an average 1,800 workmen, including the finest skilled artisans in Europe. in some years the numbers rose to 2,500 men. The weekly wages bill exceeded $15,000, and the total expenditure ran into $35,000,000. Then were built those miles of sub- terranean railways and corridors which make a rabbit warren of Wclbeck. Ev- erywhere over the estate huge “bulls- eyes" of glass obtrude in long linesâ€" fiom the level sword where deer and cattle browse, from the middle of ploughed fields, from long turf avenues. even from the middle of the great lake before the house. These are the lanterns which light the underground tunnels and rooms by day; electricity serves the. same purpose by night. The rambling country mansion became a palace; the stables, fan gallop, and riding school were built; gardens of beauty were laid out, and conservatories erected by the mile. * Of this transformation the Duke was tho hidden magician. Privacy was the ruling passion of his life. He not only shut himself in Welbeck and renounc- ed the ouler world, but he also separ- ated himself‘irom all contact with his Fat is of great account to a baby; that is Why babies are fat. If your baby is scrawny, Scott’s Emulsion .is what he wants. The healthy baby stores as fat what it does not need immediately for bone and muscle. Fat babies are happy ; they do not cry; they are rich; their fat is laid up for time Of need. They are happy because thcyare comfortable. The fat sur- rounds their little nerves and cushions them. When they are scrawny those nerves are hurt at every ungentle touch. They delight in Scott’s Emul- I-t‘ is as sweet as wholesome to them. Send for free saniple.‘ Be sure ihaiihis picture in the form of a. label is on the wrapper of every bottle of Emulsion you buy- J‘cott «5- Bowne Chemists rTor-onto, Out. We and $1.00. All Dmgglsts ‘r‘. For a mile and a half he turned high road from Mansfield to Worksop into a broad subterranean way, grant.- ing its free use to the public, and as additional compensation made a high road above ground. Through smelg lcr subterranean passages piercingthe; park in all directions he could go fronr Ilie house to any part in lhe domains, or us mysteriously disappear: and re- turn home. pork, exercising a marvellous faculfyl of evading the observation of others. It was to this end he undermined Wel- lieck with MILES OF TUNNELS. the U8\V For the conveyance of’his workmen lo and from Wolbeck to their homes, morning and evening, the Duke kept a herd of donkeys, and each laborer rode on his ass to and from work. No op- plicant for work was ever rcfusaj mid if a man was dismissed on one seclirml he was certain to get another y'b by crossing the park to where olhcr \vnrl-‘l was proceeding. The work itself was of the most leisurely descriouon. In deed. many men slept the day away] ill \Velbeck, and at night. \vorvd in Ill-3. problem of serving two mush-rs uilh complete salislaclion to l.ulh.â€"-f‘cat- son’s Weekly. “4......â€" TlPS FOR HOME SHAVERS. .â€" l’racticel Hints on How to Obtain an Easy Shave. Only experience can teach the art of shaving. Unfortunately this comes to many so late in life that by the time lhcy have learnt to shave much unnec- essary agony has been endured. To obtain an easy shove, the first neces- sity is to wash the face in soap and cold water, and dry the skin thoroughly immediately before applying the lather Then. the more the face is lalhcred,an.l the thicker the lather is, the easier Will he the shave. The razor is the thing, however, that. requires the most at- leni-ion. Remember, it is not a smoolh blade, as the unscientific imagine, but a fine saw. as anyone who troubles in place it under a strong enough magni- fying-glass can ascerloin for himse‘l. Such being the case, it is insufficient to rake it over the face. It should be moved in a swaying manner, eilhcr from ice to heel, or heel to too, as the special beard operated on may deman'l. Those in doubt should try both ways. and a second's experience of each will .chow which is preferable. The blade should be held nearly flat. to the face. because it is more effacious in this po- sition, and is less likely to damage lhe <kin. If the skin is drawn as lighlly as possible with the left hand, the hairs will be forced out and razed at a low- or level than otherwise. ......___..+._.__._.. DANGEROUS GUARDS. The Turkish Janizarics (yeni asknri. new soldier) were originally Christian captives, who in the middle of the fourteenth century were trained to be lhc body-guard of Sultan Amuralh I. Originally they numbered 1,000, but zifler three hundred years they had in- creased e hundred fold, and under Solyman the Magnificent they formed a force highly disciplined, and noted for flu.- wild impetuosity of their attack. The history of these Janiznries abounds in conspiracies of every kind, so {hot at last they became more dangerous lo lhe- Sultan than his foreign enemies. The lowest officers of, this force were the cooks, who were' held in greatest cslccm. They wore wooden spoons in their turbons, and on great occasions neighboring quarries, thus solfing in!“ and 60c per pound. By all Grocers. ST. LOUIS, 1904. mustered round lhelr kettles, which ma: turned upside down as a token of [6 volt. To lose one of those kettles xr battle was as much of a disgrace us lbe loss of a regiment's colors has been it later times. ._...___+.____.. MECHANICAL SCULPTOR. Machinery is helping geniuses do I lot of work in turning out. fine arts for the world’s consumption. The “mec'i apical sculptor" is a. case in point. If works on the principle of the automalit turning lathe, reproducing absolutely llu: outlines of any pattern placed in i' Thn mechanical sculptor turns a block of marble fresh from the quarry mu, a statue in an amazingly short time. The operator passes a “polntez~" over the statue to be copied. while a chisel oi the other end of the machim whitiles off the marble block to corre- spond. on In Your Leisure Time If you could start at once in a busiâ€" ness which would add a. good round sum to your present barnlngs-JNITH- ‘ our mvssrmo A DOLLARâ€"wouldn't you do it? “fell, we are willing to start you in a. profitable business and we don’t ask you to put up any kind of a dollar. v Our proposition is this: “is will ship you the Chalham Incubator and Broader, freight prepaid, and You Pay No Cash Until After 1906 Harvest. Poultry raising pays. People who tell you that there is no ' money in raising chicks may have tried to make money in the business by using setting hens as butchers, and they might as well have tried to locate a gold mine in the cabbage patch. The business ofa. hen isâ€"to lay eggs. As a butcher and broader she is out- classed. That’s the business of the Chatham Incubator and Breeder, and they do it perfectly and successfully. The poultry business, properly con- ducted, pays far better than any other business for the amount of time and money invested. Thousands of poultry-raisersmmen ' » and women all over Canada and the ' United Statesâ€"have proved to their satisfaction thatit is profitable to raise . chicks with the remit; '; f. «x C I - we: W» ,. flight z 3’ No. 1-â€" 69 Eggs Ho. 2â€"120 Eggs ,I, No. 3â€"240 Eggs CHATHM monsoon AND cocoons. “Yours is the first; incubatorI have used, and I wish to state I had 52 chicks out of 62 eggs. This was my first let; truly a 100 per cent. hatch. I am well pleased with my incubator and broader. Tnos. MONAUGHTON, Chilliwack, 13.0." “My first batch came off. I got 179 fine chicks from 190 e , TV he can beat that for the first rial, and so early in the spring. I am well pleased with incubator, and if I could not et another money could not buy it rem me. Every farmer should have a No. 3 Chatham Incu- gottenâ€"F. W. lumen, Dunnvillo, n I! “The incubator you furnished me works exceedingly well. It is easily operated, and on y need about 10 minutes attention every day” It. McGurrxn, Moos: Jnv, Assn) The Chaiham Incubator and Brooder is honestly constructed. There is no humbug about it. Every inch of material is thoroughly tested, the machine is built on right principles, the insulation is perfect, thermometer reliable, and the workmanship the best. The Chathsm Incubator and Brooder is simple as well as scientific in con- structionâ€"a. woman or girl can operate the machine in their leisure moments. You pay us no cash until after 1906 harvest. Send us your name and address on a. post card to-day. We can supply you quickl from our distributing warehouses at Cagnry, Bran- don, Regina, \Vinni eg, New \‘l cstminster, B.C.,Montroul, Bali ax. Chstham. Address all correspondence to Chatham. 31‘ m Manson Campbell (30., Limited Dept. 35, CHATHAM. CANADA Factories at Cru'rnAM, 02m, and DE-rnorr. Let us quote you prices on a door} Fanning}, Mill or deed Farm Scale. J.) as ; . :1. | .h .' i . I Y 'v. i thfltm’ . ,~ :Wnn... . . 1., u ...~...._,..-m..,..â€"..~.. _; 3;. av... m '5