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A Between OR, A DECLARATION OF WAR. CHAPTER VIII.--(Cont'd.) If to-day, as he made his hasty pre- parations, he was smiling to himself, it was because he thought he saw signs of a right path having been struck. The goal was a mere air-castle as ye of which the foundations had been lai on the da Island, and to which a few more layers had been added on the occasion of his last" week-end at home. . It was on that occasion, too, that the appoint- ment had been made, in obedience*to which he was quitting his work pre- maturely, for it' was to-day that the, slate-quarries were to be visited under, his personal guidance, supplemented by that of the manager. As light- heartedly he closed his bgg, it was not of Fenella alone and her possible chances that he was thinking. In his constitutionally sanguine mind there was a second air-castle building, yet more cloudy and far more undefined than the first--so improbable, in fact, of aspect that even his supreme self- confidence could not but smile at the fancy, without being able to smile it quite down. In flat defiance of his reason it was with a fairy-tale sort of feeling that he emerged from his hum- blé quarters and, ving given his orders to the shaggy foreman, step-| ped into one of the half-dozen boats which at high tide rode olose to the rocky shore. The loch-end smiled on him to-day as it had never done be- fore. The rough track of the future road, the smoking road-engine, brought hither in pieces, which had been fitted on the spot, the stone- heaps, the primitive smithy, the cabins ~~for the workmen, they were all, in truth, so many blots upon the lands- cape; but to Albert personally the only features worthy of attention--wea- ons as they were of that battle with ature, in which his bellicose soul could not but delight. * - * * » "If 1 weren't myself," remarked Mabel Atterton, at about 4 p.m. o that same day, "I think I should like to be a slate-quarryman." - It was to Albert that the remark was addressed, as together they emerged from the gates of the grey amphitheatre whose inspection had fost been concluded--but it was Mr, errell who replied. "I don't think you'd like .it for long, Miss Atterton; not unless you have a set of young ladies like yourself for fellow-workers. You wouldn't stand a week of such rough company as these follows are." "Rough ?" Albert promptly took up the word. "Allow me to protest against the adjective. Hard work slate-quarrying may be, but not rough. It's too full of surprises for that. y, every single bit asks for i ividual treatment: the grain of the stuff, its, power of resistance, the thickness to which it will bear to be split, one has to judge of all that, and one has to be ready for emergericies." Did you notice that man with the single-hand- ed hammer, how quickly and neatly he chiselled a drain to carry off the rain- water that was trickling into his bore- holes? That's typical of what I mean; and that's why I maintain that we've got no real boors here, since every slate-quarryman has got to use his brains quite as much as fis hands, almost from the cradle upwards." - Albert spoke eagerly, bent on the rsuasion of his hearers. That amily crigin which would not be con- cealed might yet gain by being in- vested with a certain intellectual glamour. Z "I wonder you didn't go in for slate- quarrying yourself, if you're so keen over it?" remarked Mr. Berrell, with a coarse-grained laugh. new manager was a more strik- ing than attractive person, whose Physiognom , perhaps owing to a pair of broad and over-conspicuous Tips, or possibly to an aggressive gleam in the Whites of Dis Spall black eyes, vague- y sugges! e negro--a suggestio) however, in which Bis complexion of a somewhat unwholesome pallor, pla ed no Both in the rather 4ng voice, and in the lines about the road, squat nose, was an eles ment of ness. I was besid Walk Donel Fi ne a ° : is By and 'where places o was favored support of Bs large, flabby hand. v hie attentions eology, for 1s blended from selected teas, famed for their fine qualities. Imitated yet never equalled. of the visit to the Burial | oO! t- | 1 flavoury /|in ge baking plants that Cousins; | with a conviction born of recent re- velations; "but I do think it must be, fascinating. have been hearing! about it a good deal lately," she ex-| plained, 'One of our--one of the uarrymen was injured by a blast, and have been visiting him with father. iT am afraid he will remain blind." "That's hard luck. But anyway, he won't have to work any more." This also was an afferthought, and spokeh so seriously that Fenella { could not help laughing. | Would that be a compensation to, | you "Well, no, really, I don't mean that, Miss Fenella! But, you know, it must be an!awful business having to here at eight o'clock every morning; and hammering and boring away at that confounded rock, and putting the | pieces on to the_trucks, and all tha sort of thing.. How glad the fellows] must be when Saturday comes! And! on Sunday morning I'd bet even odds! ' that they lie in bed till eleven ¢'clock. Just fancy having to be here by eight!" 3 - | Tt-was evident that this point in the guaITVInER'S day appealed most deep- ly to his personal sympathy. : "Do before eight o'clock ?" 3 "Rather! I've known myself get up big shoot in-Ire- or on hunting days But | | 1 ou never get up J i 'at six--once for a lalnd, for instance, with a meet twenty miles off. there was an inducement, you see. Ii don't think I could do it for the sake] of chipping slates. And even then," he added, with a pleasantly boyish laugh, "didn't 1 just take-it out next ! day! » You bet! | "Perhaps if Jour breakfast depend-} ed upon the chipping, and you were very hungry for it, that might be an ' inducement too," mused Fenella. "But then, of course, you don't know what it, is to be hungry." "Don't I, though! I don't think any fellow could feel hungrier than I have, ' felt after a hard day on the moors, with an east wind in one's face, and all the sandwiches gone." 3 } "Oh, yes; but that's different," said | Fenella, and for an instant contem- plated propounding this difference, but quickly dropped the project, as holdin, out but slender prospects of mutu { understanding. | They had crossed the road, and, be- | tween the rails of the miniature line, | wer€ making their way on'to. th { "bank," where the sheds stood in a close row. Here the final shaping of the slates took place, and here also they were stacked in neat, beautiful- Jyspacked black piles, ready to shipped. r./Berrell self- the cicerone. "Fach erew--of ®ix men, --tells off two of its best workmen for the finishing work. It's as good as a play to see the court that's paid to an extra good workman, in order to lure him into a crew. Why, the best hands at the double-handed hammer are posi- tively made love to." ? (To be continued.) i | consciously played enerally 8 errant HOW TO WIN SUCCESS. Have Confidence in Yourself and Do Not Lean Upon Others. Power is the goal of every worthy ambition, and only weakness comes trom imitation or dependence on oth- ers. Power is self developed, self gen- erated. We. cannot increase the strength of our muscles by sitting in a gymnasium and letting another exer- cise for us, ' = Nothing else so destroys the power to stand alone as the habit of leaning upon others. 'If you lean you will never: be strong or original. Stand alone or bury your ambition to be somebody in the world, . : Te man who tries to give his chil- dren a start in the world so that they will not have so hard a time as he 'had ig unknowingly bringing disaster upon them. What he calls' them |a start will probably. give them a set- back in the world. Young people need all the motive power they can get. 'They ar turally leaners, imitaors, copiers, will not walk alone while you furnish crutches; they just as long as you will let them. ever have is that | principles of fermentation. - i The follo fable illustrates it ia easy for them to de- |. velop into echoes or imitations. They | will Jean upon you | One of the greatest delusions that a | i of the gree Ran snus many Toiluren: few. women as ca an; lures; really understand the underlying History tells us that the E a ) ere probably the originators ead. the dis- of conv while between e meth: grain into bread. The story goes that a slave, grinding the grain one day two hones, a sudden shower wet the eal. forgetting in his haste about the meal When the storm was over and the sun had come out he returned to his grind- ing. He found that the sodden mass that was the grain before the storm had come was now.a dry hard cake. This was the first production of un- leavened bread. Modern breadmaking dates back from the Romans, who derived the art from their Greek and Egyptian cap- tives of war. Historians state that the Romans made unleavened bread in 200 B, C. n many oto oi the Old World this style of bread is still made. In this country unleavened bread is made into biscuits and crackers, sometimes called 'beaten ~ biscuit. It depends upon the amount of air that is beaten or incorporated into the dough to give it its lightness. 5 Flour. { A knowledge of flour is necessary for successful baking. There are two. distinct kinds. ne is kpown as spring and the other as winter wheat. pring wheat flour contains the larg- est percentage of gluten. This spring wheat is ground into twe distinct varieties, known as soft spring wheat, and hard spring wheat. Winter wheat is divided into two varieties similar to that of the spring wheat flour, namely, red winter flour, which is the hard winter wheat flour, and the soft winter wheat flour. The last-named flour contains a large per- centage of starch. It is used for pastry and cakes. ' To get successful results the flour must be blended. The fancy patent flours that are on the market are es- ecially prepared for all-around family akin,; purposes. "1 Pastry flour, of soft winter wheat flour, will not make good bread, ow- - |ing to the low percentage of gluten. The flour should be eept or stored in a room that averages a Fahrenheit and in a container that may be kept closed and Away from all foods that have a strong odor, For successful results the home baker must have: k Good flour of a reliable brand. Good, active fermentation. Yeast food. The proper amount of salt. The proper temperature, The proper manipulation. The proper baking. When starting to make bread select a reliable"brand of flour. Store it in a proper container in a place that has the right temperature. Sift the flour before using. The use of compressed yeast eliminates all doubt and uncer- tainty of the old style liquid and dry yeast. a For successful results it is necessary to supply the yeast with a food for active development. This food is not found in the flour, therefore it must be supplied. The food necessary for the active development of the yeast is sugar. Sugar supplies the carbon which is & necessary principle of the process of fermentation. Salt is added to the bread for two urposes--first, to flavor the bread and make it palatable; and also to supply one of the mineral elements es- sential -to' the human body~ Second, to control the process of fermentation. If too little salt is used the breas, will lack flavor and be of a coarse, ugh texture, while if too much is used the action of the yeast will be retarded and the brexd will show a loss: of volume. ' Temperature is the controlling fac- tor in successful bread-making. | The oon in hich the bread is Es eo must e free from all drafts. @ proper temperature is 78 degrees Fahrantelt in summer and 80 degrees in winter. Use & thermometer and eliminate 'the : B Wor be worked sufficiently ; nealing, if 'made by aiid. If a bream ond of tina se po © Torkel Lor as Supplied with th: ta manipulation is iE ut 70 degrees|. ; qe i t that the di ' this is mean by saline) : The slave fled from the storm, ! ing, because it is possible to hay finished in about four and three-quar- ters hours. This method gives yery satisfactory results: . ; ' Milk, part water and part milk, or be used in making bread. edium-sized potato may be added when the water is used. Milk increases the food value of. the bread. The-milk must always scalded and cooled before using™ The Sponge Method. Sift the flour and then set it'in a here it will have a temperature of 80 degrees. Now to Jrepare the] sponge. Heat the utensil in which re nge is to be made by filling it with hot water. - Let the water stand in the utensil until it is heated thor- oughly; then empty out the water and dry ihe vessel. en Jlace in a bowl three cupfuls y Fahrenheit. eake and add two jablesp sugar and three cupfuls of sif Beat with a spoon for five minutes. Cover and set in a place free from all draft. for one and one-half hours. Then add six cupfdls of flour, one and one-half tablespoonfuls of shortening and t Is of sali. Knead for fif! minutes, then. put the dough in a greased bowl; now turn it over. This will se the dough and prevent it forming a crust while rising. Cover and let rise for two hours. Mold into loaves, place in , well greased pan, and set away to rise for one hour. At the end of this time bake the loaves in an oven registering 825 degrees Fahrenheit for forty-five minutes. Use a scale when ready to mold the loaves. Weigh twenty ounces to each loaf. Divide-the balance of the dough into rolls, weighing two ounces each. This recipes will make two loaves of bread, weighing, after baking, about seventeen and one-half ounces apiece, and ten rolls. Straight Dough Method. * Two cupfuls of water, 80 degrees Fahrenheit, one ond one-half table- spoonfuls. of sugar, one gud one-half tablespoonfuls of shortening, one and one-half teaspoonfuls of salt. Mix well. Crumble in one yeast cake, stir until 'dissolved; now add six cupfuls of flour. Work to dough and then knead well for fifteen minutes. It must now be smooth and-elastic. Put in a greased bowl and set to rise ina place free from all drafts, with a tem- erature of 80 degrees Fohrenheit 'or three hours. - At the end of this time mold into two-loaves. Put in greased pans and let rise again for f ty minutes. - Now, bake in an oven of 325 degrees Fahrenheit for thirty- five minutes. 3 : This 'amount -of dough makes two loaves of v about fourteen ounces apiece, or one loaf and eight rolls, weighing. two ounces each, © ¢ Points to Remember, Use flour. Sift "he flour. Scald and cool all milk or water used in making br! ; The temp gk in winter; also the room mus¢ be be | many bread," that will average|- 'efor success: must : {be 78 degrees in summer and 80 de- 'Century Has Gone By. There are féw questions more hotly argued by gardeners than 'the life of seeds. Some people are prepared to swear that wheat and pea seeds taken from mummy cases thousands of years old have germinated. On the r hand, scientific farmers will assure you that the seed of wheat loses its life within, at most, ten yi + A good deal of X vidence undoubted- seeds are exceedingly long-lived. Some years ago a grass lawn at Culm- stock, in Devonshire, was broken up and turned into a risery. The follow was | covered with most. exquisite pansies! This lawn had not been dis- turbed for fully a century, and no pansy seed had been sown anywhere near. In any case, the pansies that have come up did not resemble those in any neighboring garden. The only possible solution seems to egrees| be that the seed had lain buried in| the ground, awaiting [its chance to inate. ui: : The longest known survival-of any seed is that of a certain Egyptian lily. A dried seed-pot kept in the South Kensington Museum contained seed which was tested and found to grow after a period of ninety-five years. Melon seed has grown after being kept for forty years. Turnips will last eight or ten years. It is assert- ed that haricot beans have germinated after lying by for a century. eee pone Mary: "Has your sweetheart been ordered to camp?" Jane: "Yes; now I must fall back on my reserves." 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