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"To most people a mummy fs & mum: | my, worth while for one Visit 10 a muse- um, strictly out of curiosity, and there: ihe 'less said the better, manufactured. For the last {hres years Dr. G. Elliot Smith, a British member of Vinstitut Egyptien, has been investi: _ galing the methods in use in the twenty-| first_dynasty and incidentally socumus lating information about later and ear- ker 'methods. He has had forty-four mummies on the dissecting table, it such it may be called, and the wonders » be has reported are endless. fn the esrlest days the prehiglorio 5 inhabitants of upper Egypl: were ac- customed to preserve théir dead by a succesfvl sun-drying process, but this was a primilive method, nob fo be thought of when the great Egyplian dynasties were in power. Ii 'was not, however, till lhe twenty-first dynasty thok fhe embalmers began to iry fo make their output look 8s natural as life. Previous to that the mummies were shrunken wrecks of bodies. The practice then intioduced was a sort of combination of embalming and taxi- dermy. The brain was removed and the cavity filled with linen and resin. The Lody was opened and. the viscera, excepting the heart, removed; all parts were given a prolonged saline bath, and finally the viscera were returned and all parts of the body, including the limbs, were sluffed with mud end lin- en. Finger and {oe nails were care fully fastened tight, artificial eyes were supplied as far as necessary, mens bodies were painted red and women's yellow, and all was ready for that long preservation in the tomb which has ended with showing so well to the world the vanity of life. In later dynasties this process was discarded cs barbaric and uncouth, and |, in place of it a system of external bandages was devéloped to give the mummy the shape and plumpness it had had fm life. One can imagine the mummy-making artists of "those days dilating on the 'great industrial pro- gress of their times and looking 'back with eontempt on the feeble efforts of their ancestors. It was not till the sixth century of the present era that mummy. making ceased to be practised. ------ You ought to live to be 150 years old declares Prof, Elle Melchnikoff. = The great duty of the earlier hall of your lite, say, up to 75 years, is lo develop the Instincts of life; having learned how to live in the first half you can prac. tice what you have learned in the re- maining hall. Youth is only the pre- _paralory stake; the mind does not ac- quire its final development until later on. This oonceplion should be the fundamental principle of the science of life and the guide for educalion and practical philosophy. Remember that your health depends largely upon the health of your dopendemts and keep your servants healthy in order that you may be hegithy yourself, Control your temper, for anger is 'harmful to the heallh, fits of anger sometimes causing rupture of the blood vessels, Avoid lux- urious hablls; heavy meals, and spend: ing evenings in the theatre and soclely; dose yourself regularly. with Bulgarian bacilli of lactic acid In the shape of soured milk, Prof, Metchnikoll argues} "that hygiene should have the first place| 10" applied 'morality, as It is the branch of knowledge which' teaches how men [11 ought to live. a----d er. WHY HE CHOSE. And ster, "do you intend up" RT 8 world is full of God's: voices, only they are not heard. God is always waiting. to speak, bul His voice is kept back because men's minds are not in 8 lislening posture. How, then, shall are whispering through 'all the universe ofl Hig g, His presence and His power? x First by turning our inward 'eye to ward #he invisible, by not forgetting thal we have a spiritual nature, by thirsting for the God of our being and life. No man consolous of his afinily with the Divine should 'allow himself never to rise above THE MATERIAL AND PERISHING. And, bursting the fettars of this absorp- tion in the things of time and serge, he will hear the still, small voice of Maker in his inmost soul. We are rational beings, and, above all, we should think of God snd efernal themes. But how often the average man thinks keenly of business, of sci- ence, of social conditions, of goin lo | but religion. There is alfogether too little real (hinking - given to spiritual HORAK IANOR 3 FNOR RN HOME. § Sx Nelle ei ie SOMF DAINTY DISHES. Almond cheesecake filling is made 38 follows: Take three ounces of powdered almonds, six ounces of sugar, a des- serispooniul of rose-waler, or milk, a bealen egg and some ratalla flavuring, Mix smoothly - togethef and use 'for fil- ling pastry cases, "its "Orange Fritters.--Divide the oranges into quarters, previously removing alt the pith' carefully. Dip: each piece 'inlo sified sugar, then into good frying bat: ter, and. fry in deep fal till a golden color. Drain by the Nive and serve on.a d'ayley. ; Lemon Pudding.--Take half a pound each of breadcrumbs, syel, and sugar, the grated rinds of two lemons and three well-beaten ~eggs. ~ Mix ali to- gether and steam for one hour and a hall. Serve with lemon sauce. ; Ground Rice Pudding.--Boll two oun: ces of ground rice with one ounce of sugar, hall an ounce of buiter, and about one pint of milk, for abou! {wen- ty minutes; stir, so that if shall nof burn. Pour into & butiered mould, and when cold serve with stewed rice. Cocos Nibs.--Those who do not lke | the various powdered cocans, should try the bruised kernels or nibs. These should be simmered for at least three hours. I belleve a tescupful of cocoa nibs wiil make a pint of' good, strong occoa, and more waler may be added for a second boiling. Butlerscotch.--Melt ong ounce and a ball of butter in a preserving pan, and add to it "of 'most 2 ules, 'or until a litle" dropped in waler 1s - brittle. © When sullloten; 'cooked, put' at once on butlered pla The grated rind of ball 4 lemon ta pes ie add what, dear little boy," asked the | POUF : to be when a of this earthly stage, hear these rl "a [still voices of the Almighty? mon Hes these still voices of God, les of the pow ARS | ricer, 'and sprinkle' over the tap. haps beca ihe glaring cies 'they havo fco oflen s profession' of piety, - they | souls the rich spiritual communion of the. house of God. SR Ca Reader, do. you, amid the jerring 88 #8 you, 'bul becatise your inwan 18 -not 'keyed 'to ELE HEAR THE MESSAGE. be And. why are theses voices so priceless and what: do they fell you? N y They are. voices of fatherly love to warn you in some sore danger of lemp- tation. They are voices of divine guid- ance in some crisis when you. d at the paring of the ways. Théy are valees of comfort when you must drink the bilter cup of sorrow. volces of courage and inspiration in. shock of life's batile: : He, then, who is though'ful and wise and who would be prepared for the emergencies of 'the unknown Tuture, will 'not close his .ear, but. reverently listen far these still voices of God whith iy many -secret ways utler words of priceless wisdom and guidance fo the soul. are the the celery. and chicken, seasoning well wilh salt, pepper {0_taste; and moisten ing with Mayonnaise dressing; 'turn into a chilled bowl and set on the ice until wanted. Pour Mayonnaise. ares: sing. over the top of salad, garnish with oold bofled eggs sliced, . Serve. Bonitd Salad.~One cup af cold boifed siring beans, one-half cup. d: car: rails, one sour apple, one-half cup oel- ery, all cut in dice. Add one-quarter 'cup English walnuts, one-half. cup sploed green fomatoes, and ;gne. table- spoon corn relish. = Season "with yine- gar from (he spiced tomatoes. Place cn leftuce leaves, lake yolks of twa hard toiled eggs while 'hot, run Shidugh a Miterent colors of the in most aitraclive ensemble. NARI SQUPS, ; Russian Soup.---Make a Strong, olear |B stock end: add these. patties: Make a" 1 noodle dough of two. eggs, 'a Uttlemilk and "salt, * and. add: enough flour to knead. - Roll out in' thin sheets; cul in- to squares, size of palm. (after dough has dried). Chop up some cold meat, such 'as mutlon or beel, 'with onions; season with pepper and sail, Ley a square of the noodle dough in your 'hand, fill with. meat mixture, press: twa corners together so as to form small triangles. © Pinch edges tightly h 80 that meat will not escape, and: th into' boiling stock,' In twenty minutes this will be y to serve, 5 Luncheon: Soup.--Take one . fresh pork hock, a 10 cent soup bone of beef, one small onion 'cut In halves, handful me I cut open. dn five quarts of bring to a boil, then put on back stave. Cook sliwly until meat out, strain the sock, ander, sel away 10 cool, be five pints of it. . When fal off; halt anilla 'Toast. Dissolve. one ounce ct |