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5) Sealed Packets Only. Try it--it's delicious. BLACK GREEN or MIXED, Between Cousins; OR, A DECLARATION OF WAR. CHAPTER VIIL--(Cont'd.) "But, look here, how do you know who they are?" objected Ronald, whose views concerning the conven- tionalities of life were much narrower than those of his headstrong cousin. Da you think that Aunt Caroline--" "l don't care who they are. need them, and I'm fein to appro- priate them--that's all! $ou needn't come on if you're-afraid." Albert M' onhell looking up quick- ly at the sound of footsteps on the turf, was scarcely less surprised than Mabel had been--£ashionably-clad oung ladies, out of the tourist season, ing at least as rare as white grouse on the moors; but even before she had reached the spot he had made a cor- rect guess at her identity. There was scarcely time to repress the movement of 'pleasure whose display would have ~beén all too naive, and no time to warn Fenélla, before the apparition was upon them, "I beg your pardon," Miss Atterto; began, in a tone which obviously beg ged nothing at all, but esmilingly,! breezily commanded: "We are strang- | ers here, and anxious to find the| whereabouts of an old grave we have been told of. Somebody who was! killed in some battle or other--no, I mean who killed somebody else. Wasn't that it, Donald? This is my | cousin, Mr, Macgilvray. We're come] over from Balladrochit, you know." "Oh," said Fenela, with very wide eyes; "then you are th Mis OM A cutting glance from Albert check- ed the word "heiress," which had all but reached to her lips. She had raised herself from the grave-mound barely in time to become aware of the strangers, close already, and the flurry of the astonishment was still upon her, painting her cheeks a deli- cious rose-color. "My sister and I will be very pleas- ed to show Fh the way," Albert was saying, with = an aplomb which did much credit to his self-confidence, even though at that very moment he was wondering whether the angle at which he was raising his hat did or did not come up to the requirements of | fashion = "The grave you mean is our show-grave here. It is up there in the old chapel." "That's nice. And there are lots, of other things we're dying to know-- at 'least, I'm dying to know them. Please tell me first: what's all that black stuff opposite, and what makes it rattle so?" She pointed to the nearest share, where strange, dusky-looking pro- montories ran out into the water, looming indistinctly through the low- hanging mist. From behind the moist curtain a continual clatter sounded, as 'though vast masses of crockery were being perpetually. moved: "Slate-refuse, and the slate workers on, the banks. If the mist lifted, you would see the sheds under which they | are working, shaping the slates as they come from the quarry." "What fun! I must have a look at the quarries one of these days. Just listen, Ronald!" But Ronald seemed just then to be! busier with his eyes than with his ears, as a mere tutn of the head would have betrayed to Mabel; and the ob- fect he was using them on, shyly but persistently, was the face which had revealed itself in the moment that the "native" gil had stood up from the grave. v | In obedience to a half-commandin, gesture of Mabel's hand a moment's silence had produced itself, filled only, with that suggestive clatter--the voice of Life speaking to this spot of Death," more loudly, but surely not more ir- resistibly, than _Death, day by day, spoke back to those men, who from morning to night labored with their place of final rest ever before their eyes. "And now for the chapel!" decided Mabel, after that brief pause. the 'act of turning she threw a curious glance at the slab of slate- stone alongside. "My mothers grave," murmured Fénella, "It two years to-day since she died." AN a) out her hand with a. gosture which looked more impulsive n it really was--a gesture being less trouble than a word. . As they made their way over the uneven ground, it was Mabel's tongue; that continued busiest. She wanted to 'know "everything about every- thing," as she explained to Albert-- the quar almost unaveld., couples--w i which 'accorded : _ the . surround- the must have!" declared Mabel. her over-eager | symmetrically. "Fancy being able to sleep quiet under a turf mat! But perhaps you don't always sleep quiet? Do you know that when I caught sight of you and your sister just now my first pression was that you must be ghosts. "Do ghosts wear tweed suits?" ask- M ed Albert, glancing down discontent- adly at the cheap material of his at- ire. "Why not? They're up to anythi nowadays. The old style of ghost in a sheet and with fiery eyes has quite gone out, you know. at sort never used to do anything but groan and rattle chains, while the ambition of a real, up-to-date ghost is evidently to look as unlike a ghost as possible. I should say it affects daylight more than darkness; and if it goes in for chains at all, it's the latest thing in muff or bag chains. I beg your par- don for chattering; I see you want to say something" ey had stood still before a more imposing-looking monument; but when ide, having explain- ed that it was the grave of the chie of the M'Donnell clan, murdered in the Massacre, showed signs of want- ing to enter into the details of the event, Mabel stopped him firmly. "No history, please. Mamma sup- plies that, Ah! you don't know mamma. Io was weak enough to visit WestminSter Abbey in her com- pany, with the result that the mere sight of its tower gives me a moral nausea. You can tell me the story another time," she added, s2eing a look of disappointement upon her new acquaintance's face, "from your own nt of view--not from that of the i Bistory books. But to-day I'm hunger- ing only for local color. Talk to me about second sight and 'corpse lights,' and those sort of things, if you please." The smile-that went with the words was well calculated to heal wounded vanity. And Albert Tsing to the occasion, as was his habit of oing, talked well even brilliantly, of the customs and beliefs of his country. Already he had grasped his role, and was playing it to erfection. If Miss Atterton wanted olk-lore, she should have it by the, ton. Whether he fed her with facts or with fancies was quite indifferent to himself. To hear his ready narrative was to suppose that he had made a special study of a subject which, on principle, he contemptuously neglect- ed, By the time they reached the chapel, whose stony carcase bulged with cen- tury-old ivy, Mabel was looking with open approval upon the cicerone whom Providence had put in her way. "If I might venture to mention his- tory," he laughed, "this would be the moment for referring to the battle of Prestonpans." (To be continued). Seuss | ' ONLY. FIVE SENSES? Present-Day Science Says That We Have a Dozen or More. Who was it that first declared the number of our senses to be five? Some prehistoric person doubtless. But he was mistaken. If we had only five senses, we should be deprived of the use of many of our most import- ant faculties. ' Science tells us to-day that we have at least a dozen senses. Touch alone includes three of them. * First of the three is the tactile gense, by which one determines wheth- er an object felt is rough or smooth. supplementing it are the two senses 0? heat and cold. Perceptions of cold and heat are registered by wholly dis- tinct nerve organs. Look at the end of your finger, You will notice little ridges running over it In these lie the ex- termities of the heat-sense nerves and cold-sense nerves. The latter can feel only gold, the former only heat. The ear has three senses--hearing, direction and equilibrium. The last two depend on a liquid in the semi- circular canals of the inner ear, and on often numerous tiny pebbles of lime, called "otoliths," which lie in the canals. mmr Nurses in Australia are responding splendidly "to the call for their ser- vices. A further large contingent' is ready to sall overseas. ! We mount to heaven mostly on the ruins of our cherished schemes, find- ing our failures our successes. --A. ng - starchy vegetables, consisting and tubers, such as white and sweet potatoes, turnips, carrots, beets, rad- ishes, parsnips and onions. Vegetables aré also classified into the carbohy- drate group. They contain starch, su- gar, cellulose and mineral salts. Peas, beans and lentils are classed as legumes, because they contain valuable protein, which may take the place of meat, Green vegetables valuable for their salts and acids, and also for the cellulose, which is very necessary to the body, as it furnishes material for bulk, diluting the highly concentrated foods. : The starch is inclosed within the tiny cellulose wall, which, when cook- ed, softens, permitting the grains of starch %o expand, and therefore "be easier to digest. All vegetables contain a large per- centage of water, and with the excep- tion of the legumes and corn little protein and fat. : il Classification of Vegetables Beets are valuable for their' carbo- hydrates, which is in the form of su- gar. Carrots, turnips and parsnips contain large amounts of cellulose, and are difficult to digest. Onions sre rich {n an aromatic oil which contains a large amount of sulphur. The onion is also valuable far its diuretic quali ties. Radishes contain large amounts of cellulose, and are very valuable for bulk. Asparagus is easy to digest, and'is of diuretic nature. Cauliflower, cab- bage and brussels sprouts are of the same family. Cucumbers contain mineral salts and cellulose. Spinach has well known aperient qualities. Endive, celery, lettuce, romaine, corn salad and cress and chickery are easily digested and are cooling, also purify- ing the blood stream. Potatoes are rich in starch and mineral salts. Tomatoes are of a diuretic nature and are especially valuable for their flav- or sud Hie variety that they furnish to the. mehu. They contain various min- eral salts, and are easily digested. Preserving the Autumn Fruits Apple Butter.--One-quarter bushel of windfall apples, two gallons of wa- ter. Wash the apples and remove all blemishes. Cut in quarters and do not peel or core. Place in a preserving kettle, Start cooking. Use a wire potato masher to mash and stir the pulp. Cook gently for forty minut or until the mixture is a very so mass, Cool and then rub through a fine sieve: Return to the kettle and add one quart of vinegar, two pounds of sugar. Stir te dissolve the sugar. Now tie the following spices in a piece of cheesecloth and add to the apple mixture: one cupful of cinnamon, four tablespoonfuls of nutmeg, two table- spoonfuls of cloves, two tablespoonfuls .of allspige, one tablespoonful of gin- ger. Cook slowly until thick like apple butter, stirring frequently to prevent scorching. When thick pour into pots or crock. Seal with paraffin in the usual manner for jellies. % Apple butter that contains large amounts of sugar is liable to ferment. Use in tarts, ples and cakes. Spread it on bread and save the butter. ; Pear Marmalade.--Use four pounds of pears, peeled and cored and then cut into slices. Place in a preserv- ing kettle with one pint of cold water, Cook very slowly until the pears are goft,"adding the following spices tied in a bag: one tablespoonful of allspice, two tablespoonfuls of cinnamon, one tablespoonful of cloves, one teaspoon- ful of mace. Remove the spice bag when the pears are soft. Now.add two and one-quarter pounds of sugdr and the juice of two lemons. Co slowly until thick. Store in sterilized glasses, sealing in the usual manner for jellies. : Canned Pears.--Peel and cut the pears in half. Place in an enamel preserving kettle. Cover with cold water and add the juice of one lemon to each six quarts of water. This will prevent discoloration. Place on the fire and cook until the pears are ten der. Drain and pack into sterilized jars. , Measure the liquid and add one cupful of sugar to each two and one- half cupfuls of liquid. Boil the for five minutes and then pour it over |" the pears. Add a small stick of cin- namon and two cloves to each jar. Place the rubber and lid in position for thirty i the Mio starts boiling in a hot water bath. . move and fasten the lids as-securely {as possible. Test for leaks and then store in a cool, dry place. ~~ 3 Crushed Peach Pulp.--Peel and cut into very thin slices over-ri g and then partially tighten. Procéss|' tor kept for this purpose, scrub! quickly removes all oid your hands and your Place all vegetabl Eo ng water es fo ig an to cook, and keep the water gently until tha vepetablcs are tender. They 8 then-be taken at once water, seasoned and placed in from the rapid boiling hot dishes, Overcooking or too and appearance spoils the color, shape bles whils king. 8, green vegeta! while cool A - ach, beet tops and squash ng. Spin. steamed or cooked in a small amount of water.. f Timetable for Cooking Potatoes. Frum 20 to 80 minutes, according to size. Posed Turnips. From 80 to 50 minutes, according to size and age. Beets. From 45 minutes to 2 hours, according to size and age. ! Carrots. From 15 to 40 minutes, according to -size and nge. Cabbage. "From 15 to 50 minutes, according to method of cutting. Spinach. For 156 minutes Peas. For 20 minutes. Beans. From 20 to 80 minutes, ac- cording to size. -- Asparagus, From 20 to 80 minutes, according to size. Boiling potatoes in the skins and peeling them afterward, then rolling them in melted-butter and parsley, gives old potatoes the appearance of new ones. Boil the potatoes for ten minutes, then grease the skin and bake After draining the water from boiled potatoes, cover them with a napkin or towel. . This absorbs the water and makes the potato mealy. the lids as securely as possible. Test for leaks and then store in a cool, dry place. ; " Grape Jelly--Pick grapes from the stems and wash them. Measure them and add two cupfuls of water to each quart. Mash well with a potato mash- er and place on the fire. Bring slow- ly to a boil and cook until the grapes are soft, mashing frequently. Strain through a jelly bag and measure the juice and allow an equal amount of sugar, Place the juice in a kettle and bring to a boil. Cook for ten minutes and add the sugar. cooking after the boiling point is reached. Boil juice just eight min- utes. 'cover with paraffine. Stir well until the sugar is dissolved and then no longer. If you have a candy thermo- meter cook to 222 degrees. Remove from the fire and pour into the pre- pared glasses. Spiced Grapes.--For spiced grapes use three quarts of berries, Pick from the stems and wash. Place in a porcelain-lined preserving kettle and add two pounds of sugar, one-half cup- ful of water one-half cupful of vinegar. Stir until the sugar is dissolved. Bring quickly to a bofl and then add the fol- lowing spices tied ina piece of cheese- cloth: one tablespoonful of cinnamon, one teaspoonful of cloves, one tea- spoonful of mace, one teaspoonful of ginger. Cook slowly for one hour, then pour into sterilized jars. Place: the rubber and lid in position and then process in a hot-water bath for twenty minutes after the water starts boiling. ak Seal and then test for leaks and final ly store in a cool, dry place.. SUR RR Telephone lines are to be extended to Tromsoe, Norway, 200 miles north of the Arctic circle. It is said that moths will not attack green fabrics. Arsenic 1s used fn dye: ing green, and the moths are wise THE POSITION SHE OCCUPIES 1S the flavor. Do not cover} Continue Remove from the fire and pour | jhto sterilized glasses,-and when cool | trusted by herrallies, is a simple one. 5 - UNIQUE. What the Island Empire Has Done ahd is Doing For the Allied Cause. e position Japan occupies in the world war is has few parallels, if any, in the his LA i enags, the Japanese journalist, Su entered the war in obedience to the terms of the Anglo-Japanese Alliance which impesed upon her the duty conducting military operations in mon with her ally in the regions of Eastern-Asia and of safeguarding mutual interests therein. Japan also joined the solemn agreement entered into between" the Allied Powers to make no separate peace. era of prosperity never known before. Her foreign trade has already reached the billion mark, counted in Canadian dollars. Her mills, her shipyards, her factories are busy day and night and are reaping 'enormous profits, The present financial strength of the Is- land Empire, as compared with that before the war, stands in general terms something like this:--Bank clearings have more than doubled; in- dustrial and steamship shares have trebled and quadrupled in value; earn- ings of some congerns have gone up one hundred, two hundred, even three hundred per cent.; national banks are up four to six points; the commercial discount rate has dropped from eight per cent. to five--even three. While these fortuitous circum- stances of war and geography were bringing to. Japan unforeseen riches, has she lain idle, amiss in the fulfil- ment of the duty allotted to her by her allies? No, far from it. She has done her. part with fidelity and thor- oughness. Let me dwell upon it for a moment. Japan's Work in the Far East. The story of the destruction of Ger- man power in the Far East and in the South Seas, with which Japan was in- ~ Soon after the declaration of war against Germany Japan despatched, one division of her army to Shantung and, in conjunction with the British troops, under the command of Major General Bernadiston, reduced Tsing- tao on November 7, 1914, taking 4,669 German prisoners and other spoils of war, Japan also despatched the First and Second Japanese fleets and other squadrons to blockade the harbor of /Kiaochow, to locate the enemy war ships roving the adjoining seas, to capture their bases in the South Sea and to convoy the troops of Australia and New Zealand to Europe. ™ The Kiaochow campaign was, of course, but child's play compared with the colossal 'battles fought on the western, eastern and Balkan fronts of Europe. Nor was the work 'under- taken by the Japanese navy so nerve racking and arduous as the task im- posed upon the allied fleets in Euro- pean waters, although the vast extent of the sphere of-activity allotted to the Japanese fleet and 'the consequent enormous 'cruises they made over the eastern seas, the South Sea and in the Indian and Pacific Oceans are not gen- erally known. In summing up the re- 'sults of Japan's operations I may be pardoned when I say that she achiev- enough to shun that deadly drug. The war has brought to Japan en| While I do not wish to overrate part Japan has taken in the cannot let pass , unchall eng charge now and then made that a is indifferent to the cause'of her r singularly uplque, It |S vince to do, Her navy has for three years past been keeping vigilant watch over the wide sweep of 'waters from the Yellow Sea to the Red Sea and a large part of the Pacific. Re- cently she has despatched a fleet of destroyers to the Mediterranean to assist in the operatibns against Ger- man and Austrian submarines, She has subscribed to the loans of her Allies to the full extent of her pe 4 an has supplied munitions and other ¥ war material to her Allies, and espe- clally to Russia has she assured an al- most interrupted flow of guns, rifles, ammunition, clothing, foodstuffs and other materials. Mountains of these supplies are. to-day piled upon the , wharves of Vladivostock because of the lack of tramSportation facilities. True to Her Allies. No emphasis is needed that Japan- stands ready to do everything within her power for the successful prosecu- tion of the war against a common foe. That Japan is unfalteringly loyal to her Allies was strikingly an tag pectedly demonstrated a few ago by the publication of the notorious. Zimmerman note, which, while on one hand it ipod the world the com- plete bankruptcy of German states- manship, revealed at the same time the true and firm attitude of Japan, How spontaneous, how unanimous was the verdict of the Japanese nation in RULES OF HEALTH * FOR DYSPEPTIS DIETING UNNECESSARY There are two ways by which people who suffer from indigestion, dyspepsia, sour stomach, flatulénce, etc. can over: come the troubls. First, as practically all cases of the above are directly or indirectly traceable to acidity mentation, they can eliminate fr diet all foods which ferment a! acid, such as all starches and sug foods containing them, thus prohi bread, potatoes, fruits and most mea! About the only safe foods are glut breads, spinach and small quantities of white meat of chicken or turkey: This diet 1s almost a starvation one, but it is sometimes quite effective, The second way, which appeals especially to those who lke to eat hearty meals of good foods, 18 to gat whatever is reasonably digestable, meutralize the acid and stop fermentation by the use of a d ant- acid such 'as bisurated magnesia, a tea- spoonful of which a little water im- mediately after eating or whenever pain is felt, inStantly neutralizes the acid, stops the fermentation and permits the stomach to do its work without pain or hindrance. Owing to its simplicity, verilence and effectiveness this-- r lan is now being adopted, instead of he old fashioned, expensive, weakening starvation process. In this connectl it is interesting to note that since the ead use of bisurats agnesia tablished, jmany:d s have arranged to supply it in 5 tablets. 2 uivalent ed the maximum effect by the mini- ed I f which ari t to a tea- CALE Ay the px ler form Ao are much more convenient to carry. anclal capacity. And, above all, Jap- J 3 condemning that preposterous plot! 5: .