PUNISH Fighting Life's Battle ;| CR, LADY BLANCHE'S BITTER. te il MENT eueemeel Ne ES ] be Rao ete Re ee re eee ee Bt A Ni iy ly tt Ae =u CHAPTER XXXIII.--(cont'd) It was a very quiet wedding, at least that was how Lady Betty de- scribed it, though, as Floris said, if hers was a quiet one she pitied the bride who had to endure a grand one, The date of the wedding had got about, perhaps Lady Betty whis- pered it in the strictest confidence t> a lady friend or two, and the lit- tle chapel in the Savoy was cram- med. All Floris' friends were there, the Lynehes and Dr. Greene in- feluded; and the great duke who was related to Bruce, at his own request, gave the bride away. Bertie was best man, and not a few of the young ladies who were present cast pensive glances in his direction; but Bertie seemed to think on this, as on all other oc- casions, that there was only one woman in the world worth think- ins of, and as he could not have her the rest, as Hamlet says, "was si- lence." The wedding breakfast was a great success, principally, I think, because there were few speeches, and those short ones; and among the presents spread out on the drawing-room tables, amid the ar- ticles of gold and silver and the splendid jewels, was a bunch of tare orchids from Florence, with Mrs. Sinclair's best wishes. Floris looked very beautiful; in- fleed the great socicty paper de- tlared emphatically that she would be the most lovely bride of the sea-| son; and Bruce, who had lost his haggard look, was, as Dr. Greene remarked, "as fit as a man could be "' They had decided to spend the honeymoon at Norman Ealme; they from her eyes, and Floris started back. It was Josine! Josiné, a pale, careworn, harass- ed-looking woman with sunken eyes and tear-swollen lips; there was a dark red stain on one side of her face, showing that the brute had already struck her before she hat left the house. ; Floris shrank back into the sha dow, and Bruce came up to her. "Are you hurt?" he said, quict- ly, "is there anything I can do tor you?" Josine shook her head dully aad despairfully. "No, sir; he is my husband. Look at my faze!"? she raised her heal to the light, "look at me! He wno did that was the man I raised from beggary, my husband! He lus spent all my money, and----" She stopped and shrank back with a ery of fear and dread, for the light had fallen upon Bruce's face, and she had recognized him. '"NMilord Norman,"? she gasped. "Oh, merey, milord, mercy," she seemed about to fall on her \knees; but Floris caught her arm | and held her on her feet, murmur- ing words of forgiveness and pity. She wenld have stopped with her goodness knows how long, and |would have taken her away, but Bruce drew her to him with gentle firmness. "Come now, Floris, you can 1) nothing to-night. I will come and see you to-morrow, Josine. You have behaved very wickedly, out you have received your punishment, my poor girl." "Yes, yes, milord," sobbed Jo- sine, gesticulating wildly. "It was all the money. If I had not had Lady Blanche's money this man would not have married me, and I both had had enough of the Con- tinent for the present, and soon af- ter the breakfast they started, the guesis thronging the entrance hall with the usual rice and slippers, most of the latter, it is scarcely necessary to state, striking the eoachman and footman. One honeymoon is generally very much like another, but Floris and Bruce's was an exception to the rule. They had so nearly lost each other that their reunion had seemed al- most miraculous, and Bruce would sit and look at her sometimes, in | the quiet of the after-dinner hour, and ask himself what he had done to deserve this great joy which had fallen to him. After three weeks of this perfect happiness they went to London, but the honeymoon was not over, and they went without fuss or notice to their friends. "Let us enjoy ourselves together for a week or two at least," said Bruce. "We won't go to the Lon- don House but put up at Claridge's and we'll just take a holiday as Su- san the housemaid and James the footman do when they are mated. We'll go to the theatres and do the gallories and concerts and Vil row you to Taplow-on-the-Thames on especially fine days, and you shall be quite a Bohemian." And they carried out their tittle plan to perfection. The ceremony and hard work per- faining to her as the Countess of Norman were put off for awhile, and they devoted themselves to each other like "Susan and James." One night, as they were return- ing from one of the theatres, their fittle brougham broke down near Leicester Square. It was nothing very serious, and no one was hurt, not even the horse. Bruce got Floris out in a moment, and was calling a cab, when Floris, who had got on a bonnet and a thick, plain wrap, said: "Tt is a levely night, Can't we walk?' "All right," he said. 'You are yvre you are wrapped up?" "Perfectly; and the walk will be so nice. I've never walked in Lon- don so late as this. How strange it looks."' He took her on his arm, lit a ci- gar, and they walked toward home. To avoid the crowded thorough- fares, Lord Norman turned down a quiet street, and they were just passing a French cafe, the lights from the windows of which quite lit up the street, when the door was violently thrown open and a@ woman eome hurrying out. She was weeping bitterly, but in a dull, heavy fashion; as if she were accustomed to it; and Floris, see- ing her, pressed' Lord Norman's arm and whispered: "Oh, Bruce, that see !" He turned his head, and at the moment a man, evidently intoxi cated, came out of the cafe, look ed round in search of the woman, and with a tipsy oath aimed a blow at her. Lord Norman was just in time to seize his shaky arm and push him back against the wall. The man stared at him for a mo- ment, then, mumbling incoherently, shuffled and staggered back into the house. : : Floris, whose pity was always, 1s Bruce said, ready for man or beast, went to the woman and touched her Bruce. poor woman, er the arm. _ 'Poor creatire," 'she murmured. The woman dropped her apron should have been spared this," and ishe pointed to the scarlet stain on | her white face. "Ah, we were very clever, milord, but it is Miladi Flor- |is who has won the game after all, | while we----'"' and with a shrug of 'her shoulders and a dull sob she | went into the house. * * * * * -On a night in June, when the sea- son was at its height, was held one lof the great state balls. The room was very crowded, and doncing was rendered almost im- possible. . For the most part the brilliant throng gathered in groups and chat- tered, while they listened to the music or watched the dancers who had found sufficient courage to take the floor. | The center of one of these groups iwas Floris, Countess of Norman. | She had never looked more love- and | He could forgive Oscar Raymond, dead by his own hand; he could for- give Josine, with her drunken hus- band as a punishment; but he could not forgive, entirely and completely Lady Blanche! THE END. SURVIVALS OF FETICH SUPERSTITIONS HAVE BEEN HELD BY GREAT PEOPLE. od Macanlay Trod in the Middle of Paving Stones--Max Mul- ler's Penny. Among the portents of the great plague noted by Defoe was "'run- ning about to fortune-tellers, cun- ning men and astrologers.' Sadly he reports that "this trade grew so open and so generally practised that it became common to have signs and inseriptions set up at the doors, "Here Lives. the Fortune- Teller, and the like.'""? This was 25 years ago, in an ignorant age; en- lightenment has marched so far and so fast since then that fortune-tel- lers, clairvoyants, 'and the like" crowd the fashionable streets with their advertisements, says the Pall Mail Gazette. And nobody worth attention thinks it a-portent. At a bishop's-tablesone may hear fel- low guests proclaim their belief in polmistry--it is classed among the scences. Learned persons investi- gate the wonders of clairvoyance. A fl urishing society of astrologers hclds debates and issues hterature. S» great has been the progress of knowledge and culture since De- foe's tune. It is very encouraging for the future. Does anyone quite escape the snares of superstition? Not all are gross and palpable. There is a mul- titude of private observances, avow- edly superstitious, to some of which most of us are devoted. One need not turn back so far as Bacon or Newton to find examples among THE WISEST AND GRAVEST. Aman more absolutely governed by pure reason than Lord Macaulay could not well be found. But in his diary he refers to an after-din- ner talk about the feeling which Jchnson had--of thinking one's self bound to touch a particular rail or post and to tread in the middle of a paving stone. And he adds: 'e} certainly have this very strongly,"' Such a fancy is not vulgar nor un- dignified, like consulting a disre- putable woman as an oracle, but is it less unreasonable ? In one of his Hibbert lectures, Max Muller said to the students: "Many of you, I suspect, carry a ha'penny with a hole in it for luck. T am not ashamed to own that I have done so myself for many years.' The case was cited as an illustration of "survivals'? from primeval fetichism; but on his own |aceount Max Muller confessed that when sometimes he had left home without this ha'penny talisman, he felt "yery uncomfortable" until his safe return. Charles Dickens refused to he ly than she looked tonight, and it was no wonder that with her beauty land the vague air of romance that 'had come about her, London should | ;be metaphorically at her fect. Close by her side, as usual, was Bertie, and not very far off young Lord Harry, whose devotion ts Bruce was almost dog-like in its intensily. Bruce had attempted a waltz with some one, but had found the at- tempt a failure, and was sitting it out with his partner in a cool nook near the door. Presently his partner was taken away from him by the man to whom she was next engaged, and Bruco was making his way to his wife's side, when he came full tilt upon Lady Blanche. She was so much altered that for the moment he was staggered ; but the next, as he met the calm, se- rene gaze of his brown, velvety eyes, his heart awelled with a righteous anger. She held out her hand with a cold, icy smile, though her heart may have been beating wildly not- withstanding. Lord Norman touched her hand with his fingers, and stood regard- ing her. "How do you do, Bruce?' she said. 'I did not know you were in town. We have just come back. Ts--" she paused a second, '98 Lady Norman quite well?' He bowed. "Yes, we have just come back. I suppose I ought to tell you that Lam engaged to be married to the Count d@'Encion." Bruce knew him; an old man, and a bad one. "T> the Count d'Encion?' he said, speaking for the first time, his cyes stern and cold. 'then I may conclude that you will spend a greater portion of your time in Paris?' "Yes, certainly,'"' she said. "Why 1' "Because, as Lady Norman would ldecline any invitations to houses which you intended visiting, it would be as well to know when you were in town." Lady Blanche rose, she had sunk on to a chair, and looked at him; she wag deathly white and breath- ing hard. ' "You, you do not forgive or for- get, if seems, Bruce."' "T forgive, we both forgive, and we are anxious to forget; that is why I do not intend my wife _ to meet you, Blanche," he said. calm- V- She opened her fan, shunt it with a sudden elick, and turned from him. A few minutes afterward he heard "Lady Seymour's carriago"' called for. » x ' down unless his bed were placed due north and south. He gave notice of the rule before arriving ot a friend's house or a hotel, but @ compass was always handy in his baggage to make sure, and the | slightest error must be corrected before he would turn in. Little scenes aré -eaid to haye occurred more than once when the host was stubborn. Miss Justin McCarthy has told how Parnell gravely check- ed her stirring coffee "the wrong way," and insisted that she should take another cup. A gentleman of Portrush sent Lord Roberts AN OLD HORSESHOE when things looked il in South Africa. Gratefully acknowledging it, the general added that he would keep this horseshoe in company "with one I picked up the day I en- tered the Orange Free State, and another I found at Paardeburg the day before General Cronje surren- dered."' When Macaulay and Max Muller confess such weakness, we are not enly permitted, but compelled, to suppose that few mortals are ex- empt. Of those who would laugh, in all sincerity, at the charge of superstition, a vasb number are scrupulous to perform certain daily exercises in "the right way," as Mr. Parnell stirred his coffee. It may probably be the way approved in the beginning of things by Pithe- canthropus erectus, moved by im- pulses which we laboriously seek to analyze at the present day : but they hold us in subjection still. What proportion of English men and wo- men are careful to put shoe and stocking on the right foot first, and feel "uncomfortable," like Max Muller, if by chance they reverse the proceeding? We happen to know that this fancy is as old as im- perial Rome, at least, for it is re- corded that Augustus once put in his left shoe first, and thereby caused a mutiny of the Pretorians. No harm comes of these absurdi- ties. Sir Mountstuart Grant Duff was '"'net a little surprised to learn sometime ago, that a public man occupying one of the highest non- royal positions in Ewrope attributes much of the success he has had in life to the possession of A MANDRAKE ROOT." It shows the gentleman's modesty, a creditable trait of character, Pro- fessor Mahafy was shocked to dis- cover that "a woman of good fam- ily, educated, the wife of a M. P., had put an amulet on the leg of her child, just bitten by a dog." If the mother had faith she was spared a terrible anxiety, and if the boy shared her confidence the amu- let may well have saved 'her life. After all, in any case it did no mis- ¥ 3 * es ¥ 5 . jfamous "Lee penny" had been dip- chief. It is stated on une best au- thority that a deputation of farm- ers from Northumberland waited beg a gallon of water in which his ped, wherewith to dose their sick cattle; from, a date unknown such superstitions have been addressed to the representatives of the Lock- hart family. One is almost sorry to hear that the deputation return- ed empty-handed. If they had been allowed to carry off a hogshead of the blessed water, neither they nor their cattle would have been a penny the worse. And it might have done the "humans" good, at any rate, by cheering them up. The mischief of superstition begins when a person credits another with oc- cult powers and trusts her, or him, accordingly. For the individual who lays himself out for such con- fidence must be a scoundrel. + f HOME. & € MK REO MEME OK HORS MEAT DISHES. Chicken Shortcake.--Here is a gcod way to convert the remnants of a chicken stew or fricasse into a tempting and savory dish: Free the chicken from skin and bones and cut into small slivers. Put the meat on to heat in enough gravy to make it quite moist. Sift two teaspoonfuls of baking powder and one-half teaspoonful of salt with one pint of flour. Rub one tea- spoonful of lard and butter into the flour, thén stir in three-quarters of a cup of milk. Stir the dough into a small ball and rell into a cake about an inch thick. Bake in a quick oven about fifteen minutes. When done open the edge with a knife and tear the cake in two. Af- ter spreading the hot chicken on the lower half replace the upper half. Over the whole pour a gen- erous amount of hot chicken gravy and serve at once. Pickled Rump Roast.--Take four peunds young rump, lard it with salt pork, rub both sides with salt and pepper, then put in a stone crock and cover with best vinegar. Let stand in the pickle for three days, take out, wipe on a clean cloth, dredge lightly with flour, roast brown in butter, then add one tablespoonful sugar, three cloves, one bay leaf, and lastly add the vinegar in which it was pickled; al- so an onion sliced finely. Let it simmer until tender. After remov- ing the meat, thicken the gravy with flour as usual. This is excel- lent and a decided improvement on the ordinary way of serving a rump roast. Veal Oysters.--One and one-half pounds veal from leg. Cut up into size of oysters; french them like you would pork tenderloin ; sprinkle with pepper and salt, roll in flour, and fry in butter till a rich brown. Cover them with a quart of beef stock and two tablespoons of chile sauce; put on back of the stove to simmer forty minutes. Serve with either mashed or boiled potatoes. Boneless Birds.--Cut up veal steak in pieces about two inches square, and pound each piece until it is quite flat. Dust all with salt and pepper, and lay on each piece a strip of bacon. Roll it up and tie with a string. Dip each piece in flour, and brown in a mixture of butter and drippings. When "birds? have become brown pour on enough water to cover them, let them simmer gently about two hours. Thicken gravy with a little flour. Roasting.--When roasting never use water; it takes all the juice from the meat. Use about two tablespoonfuls of lard or drippings, and baste. often. When roasting turkey or large chickens take slices of bacon and tie around fowl; you will find it more juicy. Gravy.--When meat is roasted re- move from pan, let fat drip in your jar, all but two tablespoonfuls ; stir in this one tablespoonful flour. Do this quickly, so as not to lump; let brown for a minute, stir in slowly two cupfuls of water, milk, or cream and let boil eteadily for five minutes, not too fast. If too thick | or lumpy put in @ little more water, a pinch of salt and pepper. Stir most of the time so not to lump. Sausage Cakes.--Make little pats an inch thick of sausage meat ready seasoned. Wrap each piece in mashed potato in which an egg has been mixed to bind it together. Roll in egg and bread crumbs and fry until meat is cooked. Delicious for luncheons or Sunday supper. Veal Loaf.---Mince two and a half pounds raw yeal, half pound fat sali pork, add two tablespoonfuls of butter, add three tablespoonfuls of milk, one ecupful of fine cracker crumbs, two teaspoonfuls of salt, one teaspoonful pepper, one tea- spoonful of allspice, one and a half teaspoonful of pulverized sage, three eggs. Mix, press into pan, bake two, hours; baste every ten minutes with little hot water; when done and cold place on a dish. Gar- nish with lemon and watercress er parsley. : SEASONABLE RECIPES. Oyster Patties--One pint small oysters, one-half pint sweet cream, one tablespoon flour, pepper and salt to taste. Let cream just come toa boil. Mix flour in a little cold milk, and stir into the hot cream. Add salt and pepper. Let the oy- sters come to a boil in their own liquor, skim carefully and drain off all the liquor. Add the oysters to the cream, and boil up once. Fill patties. Pancakes.-One cup sour milk, one cup sweet milk, one teaspoon baking powder in flour, three eggs, three tablespoons melted butter, salt, flour enough for thin batter. on Sir Thomas Lockhart in 1886 to |'Fine. Pot Roast.--A piece of nice beef either cut in pieces or left in a piece. Fry out suet, put in the beef and brown; add an onion if desir- ed after browning; pour in a pint ef boiling water, cover, and let cook slowly until tender; add more water, if needed, about thirty min- utes before serving; have three large tomatoes, skinned, cut in pieces, and thrownin. If the water is pretty well cooked down and the tomatoes can cook in the fat it is better. When done add water and make gravy. It is fine. Veal Loaf.--Four pounds' chop- ped veal, one-half pound salt pork chopped fine, four eggs, four table- spoonfuls of bread crumbs, one-half teaspoonful of salt, two teaspoon- fuls of sage, one-half teaspoonful black pepper; mix well and bake in a pan for three. hours; spread butter over top before baking. KITCHEN HINTS. Making Tea.--If you once wash your tea before making you will not return to the old way. First scald the teapot, put in the tea, and pour half a cupful of boiling water over it; then pour off the water immediately. Let the leaves stand a minute or two until they uncurl, then pour on fresh boiling water and steep as usual, To Cool Oven.--Do not open the doors of the oven to cool it, especi- ally if there is anything already cooking in it, as the rush of cold air is apt to render it unappetiz- ing; but place in it a pan of cold water, leaving the doors closed. It will quickly lower the temperature and the steam arising from it will prevent the food from burning. Kitchen Bouquet.--Put half a cupful of granulated sugar in a saucepan and place on stove, stir- ring occasionally as it melts. It is not done until it smokes and is a dark brown in color. When it reaches this stage pour on a half cup of boiling water--hot coffee may also be used with good results --and set back where it will simmer until dissolved and about the con- sistency of thin syrup. Place in bottle or jelly glass, cover, and set away for use. It makes a splendid flavoring for cakes, caramel ice cream, custards, and may be used to color gravies or sauces, as it im- parts a beautiful golden brown tint. The same thing exactly is sold at the grocery as kitchen bouquet and at a fancy price. Cut Glass.--Wash well with a soft brush in warm suds made with a good soap. Rinse in good warm blu- ing water, let drain, and dry with soft towel or brush. Mashing Potatoes.--When mash- ing potatoes heat the milk and they will be much more foamy. VEGETABLE HELPS. Turnips, onions, cabbage, cauli- flower, watercress, and horseradish contain sulphur, purifying to the hlood. Potatoes salts of potash. Spinach, one of the most valuable ot vegetables, salts of potassium and iron. Cabbage, cauliflower, and spinach are beneficial to anaemic people. Tomatoes stimulates the action of the liver. Asparagus benefits the kidneys, celery for rheumatism, neuralgia, and nervous disorders. Lettuce for tired nerves. Carrots form blood and purify the skin. Beets and turnips improye the ap- petite. Parsley, mustard, cowslip, horseradish, dock, dandelion, and beet tops clear the blood, regulate the system, and improve that tired feeling. DUMPLINGS. Liver Dumplings.--Few people know what an excellent and also cheap dish can be made of liver, so here is one that is surely a "prize winner'; First, soak about a loaf of dry bread in water, now cup up and grind about one and one-half pounds of liver (calf's liver is best, one-half pound bacon, two onions, and a few leaves of parsley, celery, and leek tops, of fine flavor; then squeeze the water all out of the bread, aud mix these ingredients all together, adding two eggs and flour enough to form dumplings. Drop into a kettle of (salted) boiling water, one at a time, from a large spoon, and boil about fifteen min- utes, Take cut into a dish and over this pour a seasoning of cracker crumbs fried in butter. Serve hot. Chicken Dumplings. -- Prepare chicken for stewing and cut in small pieces. Put plenty of water on. Then take one cup of rice, wash and salt. Then put in a small bag on top of the chicken. take out and put drop dumplings for fifteen minutes, boiling all the time. Then take out dumplings and make gravy. Here you haye four dishes for your dinner. Dd HIS CHARITY. He was poor, but otherwise hon- esl, and he had just proposed to the heiress. "Are you sure," she queried al- ter the manner of her kind, "that you do not want to marry me for my money?" "Of course FE don't," he replied, "T gm anxious to marry you be- eause I haven't the heart to let you become an old maid merely because you happen to have a paltry half million." "T am very sorry to hear, Cap- tain Salter, that your wife left you sc unceremonionsly."? ~My mis- take, sir. I-took her for a mate soda in sour, milk, one teaspoon and she proved to be a skipper." and tie the end with a string. Lay, When done; On the Farm THE DANES AS DAIRYMEN., Denmark, the home of co-opera- tion among farmers, is generally recognized as the leading dairy country of the old world. It is there- fore of interest to read the report of two experts who spent a summer in Europe studying dairy methods. In a bulletin recently published their observations are given as fol- lows :--- "The million dairy cows of Den- mark are confined almost exclusive- ly to two breeds--the Danish Red, of Zealand, and the Jyske, or Black and White cow of Jutland. © Both of these have been developed with- in the last 35 years from the native stock of the country by careful se- lection for milk production. The Red cow is a product of a cross of Schleswig blood on the native ra- ther scrubby cattle. The result is a race of fine dairy cattle weighing from 1,000 to 1,100 pounds. They are dark red, with black muzzle, medium.size, deep body, medium bone, fine skin and well developed udder and veins. The Black and Whites of Jutland kave been de- veloped from the beef breed in use in earlier times. They are a larger breed than the Red cows, resem- bling the Holstein-Friesians in col- or and size, but are shorter in leg and deeper in body than the Dutch cow. Both of these breeds have a distinctive confurmation and are gcod economical producers. "The development of the breeds to such a high degree in 25 to 3 years has been due to the farmers' skill, intelligence and common sense in selecting and breeding for milk production alone and the ef- ficiency of these cows is a most striking example of what may be accomplished in a short time if good systematic work is done and com- mon sense and judgment are exer- cised. While many of the bulls used are young and untried, they are always individuals of merit and from cows. with large records. Only the best heifers are raised and with the record of the dam and the qualities of the sire known their selection is comparatively simple, and no better cow can be raised than can be bought on the open market. The price of cows is from $80 to $90, some of the best averaging as high as $100, so that it is also profitable from the finan- cial standpoint to raise the young stock to replenish the herd. Hei- fers drop their first calf at from two to two and one-half years of agz and if they prove to be good producers are usually kept in the dairy until 12 years old, when they are fattened for beef. In fairly good condition cows bring 5% cents per pound. Old, thin cows bring less. "The cows are treated with kind- ness and every. effort is made to have them comfortable at all times. On many farms the cows are regu- larly groomed. Tethering the cows on grass is usually commenced the fore part of May, for a portion of the day at least. "The soiling crops used are rye, oats and peas, oats and vetch, and clover and grass. These are hauled to the barn and fed green, or pas- tured off by. tethering the .cows along the edge. In some sections where the farms are small all the land is under cultivation and the cows are, kept in the barns until the oats and peas are nearly ma- ture, when the cows are tethered on these during the month of July, after which they are too ripe to be well relished. The cows are then changed to the second crop of clo- ver, which by this time is from 12 to 18 inches high. Some dairymon practice partial soiling all the time, cutting green rye the last of May, which was sown the previous Sep- tember. | When this rye becomes ripe in June they feed clover and when this is mature, about July Ist, oats and peas are fed, After these the second erop of clover is ready. It must be remembered that in the cool European countries it requires much more time for grain to ripen after it is fully headed than in the central . states, thus making the soiling season much longer. It is the general rule to pasture until short of grass, about July Ist, and then soil until the grass is good again. The cows are left on pas: ture until October, the exact time depending upon the season, thus making the period cows revive green feed extend over nearly six months. "The cows are seldom turned to pasture in Denmark, but tethered by means of a halter on the head) and a rope or chain 12 to 20 feet, Hhide in them, long, which is attached to a ten inch pin driven into the ground, The cows. are: moved five times a day, from three to six feet, depend- ing upon the amount ef fecd. Tn this manner the crops eré grazed -- off Without waste froin-tramping. The great advantage of this system. of tethering is that the crops can be allowed to grow two or threc fect high and yet be eaten down with- out wasting, thus producing muth more feed per acre than can be grown on pasture that necessarily must be kept cropped fairly close. This is the Dane's chief point in the economy of feeding during the summer. Practically no grain is fed while cows are on the grass. A few dairymen feed a little oil cake to their best milkers. -- "The cows are put into the stable in the fall and not let out again un- til the following spring. They are fed all the straw they will eat, and onan average, 4 pounds of hay 40 t9 100 pounds of roots, and about six pounds of grain per day; con- 'ling to the milk flow. ithe Lusitania and the Mauretania. -- sist'ng of oileake, bran, barley oats, the grain being fed accord "Many of the dairymen on th small farms milk three times a day having ten cows to the milker. On the large farms they usually milk twice a day, having from 18 to 2 cows to the milker, requiring two and one-half hours, night and morning to do the milking. ae "The cows are allowed to go dry from six to eight weeks. To supply the Danish export trade of butter an even flow of milk is required the year round and most of cows freshen from September, May. The male calves and at heifers not needed for future cows are sold for veal from three to four weeks old. Calves are not al- lowed to suckle their dams, They are fed whole milk for the first week. After this it is gradually -- changed to skim-nilk, and this is-- fed to the heifers until they are. four to six months old. From this ae, time on they are raised on pasture during the summer and in winter -- fe eG are given hay, straw and rootsand sometimes a little oileake."' gee os TRIP ON GREAT EASTERN, Famous Steamship Was Comfor- -- table Boat, ee "You can say what you plea about the old Great Eastern," sail a traveller who has crossed the ocean twice or more overy year for almost half a century, "but she was. a grand idea. The trouble was that the idea was almost fifty year ahead of its time. It has taken thi world all that time to grow up to a Great Eastern, as exemplified by "T made my first voyage to Huy rope in the Great Eastern. That -- was in 1862. It was the first time: the vessel sailed into Liverpool. -- She had accommodations for 10,000: -- passengers, but there were only -- 100 in her on that trip. Lode "You know she had both a pro- peller and paddlewheels. As long as she kept going it was all right, -- for she moved along steadily and -- majestically, but one day we were hailed by a small French steamer _ that had mail to send to Europe and we stopped short in midocean while a boat put out from the other vessel. "Well, how it happened I don't -- know, but the huge mountain of a vessel seemed to lose her balance. -- She wabbled about there in a dreadful fashion. Passengers and _ stewards were hurled abont in every direction, and as far crock- ery, I don't believe a whole plate or cup and saucer was raved from the wreckage. "On the vessel was every sort of general cargo, including live stock, and as for provisions, why, we had better food and fresher than yo can get on a liner to-day. We h absolutely fresh meat, fresh mt and freshly killed chickens. -- "Even in speed the Great Bast= ern was in advance of her time, for it took us only eight days to get to Liverpool." AEE SS hs AT SENTENCE SERMONS. The virtues never vaunt them- selves. Faith should give meaning to the forms of religion. He cannot keep his friends who fears to have foes. Good manners are the elothes. worn by good morals, It is a good thing for the oak to look often at the acorn. When # sermon gets thin it is. sure to spread itself out Jong. Your size in heaven will not de- pend on your sighs here. Ignorance is tae weakest protec- tion possible to innocence, When a man's faith is dead he is. always zealous for its bones, Progress seldom comes on & track; she makes her own: way. « Moral blindness is 6ften due to pressure on the money nerve. The power to comtort others does not come from consoling yourself, You nevér get any higher than -- the things you put on top in your -- life. He who dare not be misunder- stood never says anything worth understanding. : As we paint the pictiawes-oh | agination we make pertosnent those of memory. ley No man is worth anything to his -- age who does not sometimes get -- angry with it, { The difficulty of representing re- ligicn would be halved if its mis- representing friends would all die. Adversity often works prosper--- . ity, but that does "not acquit the -- man who brings it om another, The dollar will never be worth mech to any man until every man is worth more than the dolar, It is always casier to ding of gol- den boulevards than it 1s to make streets so that ercokedness vannot * emmnaenetaet. ick weueet Pa MORTIEYING. It was in a very tearfal state that. Mrs. Banks came home from ua eal" ane day. She lost no time in' be- -- ginnoa her explanation, --'"Pom,"? she said to her husbaed, (VL amyso mertinedT don't kitww what-to Qos 22 "What's the matter?" asked | Wy Banks. a "T have beeb calling of Smith. You know her hug Major Smith? Well, I havy learnt to-day, to my horror, | Major isn't his title at all. is his first name." "4 © 13 "Why certainly, T always | that. What is there so mortij about it?' ae ee "Nothing," said Mra, Be with a groan, "only that Pve calling him 'Major' every time met him for the last six mon Anyway it is bet trouble than it is to