* -- chances. - without another word. re a 4 You the Best of | Bere's Wishing Thomas Bees a 7. 5 J. Lipton a Visit in the Night ')\ % * OR, A SERVICE TO THE STATE . CHAPTER VIII.--Cont'd) "The difficulty," he said to him- self, speaking his thoughts aloud, is to understand quite what to do. I seem to have used up all my big However, I'! think it over, and it will be strange if 1 don't hit upon something. In the meantime, Belton, you had better see that preparations are made for leaving England on Friday next. Tell the skipper to have everything ready. We shall have done our work by that time; then hey for the' open sea and freedom from the trammels of a society life once more. You might drop a hint or two to certain people that I am going, but be more than careful what you say. Write to the agents about Porchester House, and at- ~ tend to all the other necessary de- tails. You may leave me now."' Belton bowed, and left the cabin He knew 'his master sufficiently well to feel certain that neither entreaties nor expostulations would make him - abandon the course he had mapped out for himself. That being so, he bowed to the inevitable with a grace which had now become a habit to him. When he was alone, Carne once more sat for upwards of an hour in earnest thought. He then order- ed his gig, and, when it was ready, set out for the shore. Making his "way to the telegraph office, he dis- patched a message which at any other and less busy, time, would have caused the operator some astonishment. It was addressed to a Mahommedan dealer in preci- ous stones in Bombay, and con- tained only two words in addition to the signature. They were: "Leaving--come." He knew that they would reach the person for whom they were in- tended, and that she would un- derstand their meaning and act ac- cordingly. The dinner that night on board the Imperial yacht Hohenszallas was a gorgeous affair in every sense; of the word. All the principal yacht-owners were present, and, at the conclusion of the banquet, Carne's health as winner of the great event of the regatta, was pro- posed by the Emperor himself, and drunk amid enthusiastic applause. It was a proud moment for the in- dividual in question, but he bore his honmrs with that quiet dignity that had stood him in such good stead on so many similar occasions. In his speech he referred to his ap- proaching departure from England, and this, the first inkling of such news, came upon his audience like a thunder-clap. When they had taken leave' of his Majesty soon after midnight, and were stand- ing on deck, waiting for their re- spective boats to draw up to the accommodation ladder, Lord Or- pington made his way to where Simon Carne was standing. "Ts it really true that you intend leaving us so soon?' he asked. "Quite true, unfortunately," Carne replied. "I had hoped to have remained longer, but circum- stances over which I have no con- trol make it imperative that I should return to India without de- lay. Business that exercises a vi- tal influence upon my fortunes com- pels me. I am therefore obliged to leave without fail on Friday next. I have given orders to that effect this afternoon." "T am extremely sorry to hear it, that's all I can say," said Lord Amberley, who had just come up. "T assure you we shall all miss you ' very much indeed." 'You have all been extremely kind,' said Carne, "and I have to thank you for an exceedingly pleasant time. But, there, let us postpone consideration of the mat- ter for as long as possible, I think this is my boat. Won't you let me take you as far as your owa yacht??? : "Many thanks, but I don't think we need trouble you,'"' said Lord Orpington. "I see my gig is just behind yours."' "In that case, good-night," said Carne. "I shall see you as arrang- J ed, to-morrow morning, I sup- pose ?"" a "At eleven," said Lord Amber- ley. "We'll cail for you and go ashore together. Good-night." By the time Carne had reached his yacht he had made up his mind. He had also hit upon a scheme, the daring of which, almost: frightened himself. If only he could bring :t off, he told himself, it would be in- deed a fitting climax to all he had accomplished since he had arrived in England. Retiring to his cabin, he allowed Belton to assist him in his preparations for the night al- most without speaking. It was not until the other was about to leave the cabin that he broached the sub- ject that was occupying his mind to the exclusion of all else. "Belton,"? he said, "I have de- cided upon the greatest scheme that has come into my mind yet. If Simon Carne is going to say fare- well to the English people on Fri- day next, and it succeeds, he will leave them a legacy to think about for some time after he has gone." "You are surely not going to at- tempt anything further, sir,": said Belton in alarm. "I did hope, sir, that you would have listened to my entreaties this afternoon."' "Tt was impossible for me to do so,'? said Carne. "T am afraid Belton, you are a little lacking in ambition. I have noticed that on the last three occasions you have endeavored to dissuade me from my endeavors to promote the heal- thy excitement of the English read- ing public. On this occasion for- tunately, I am able to withstand you. To-morrow morning you will commence preparations for the big- gest piece of work to which I have yet put my hand." "Tf you have set your mind upon doing it, sir, I am quite aware that it is hopeless for me to say any- thing,".said Belton resignedly. '""May I know, however, what it is going to be?' Carne paused for a moment be- fore he replied. '"'T happen to know that the Em- peror of Westphalia, whose friend- ship I have the henor to claim," he said, "has a magnificent collec- tion of gold plate on board his yacht. It is my intention, if pos- sible, to become the possessor of it PP) 'Surely that will be impossible, sir,' said Belton. "Clever as you undoubtedly are in arranging these things, I do not see how you ean do it. A ship at the best of times is such a public place, and they will be certain to guard it very elosely."' "T must confess that at first glance I do not quite see how it is to be managed, but I have a scheme in my head which I think may possibly enable me to effect my purpose. At any rate, I shall be able to tell you more about it to-morrow. First, let us try a lit- tle experiment." : As he spoke he seated himself at his dressing-table, and bade Belton bring him a box which had hitherto been standing in a cor- ner. When he opened it, it proved to be a pretty little cedar-wood af- fair divided into a number of small compartments, each of which con- tained crepe hair of a, different color. Selecting a small portion from one particular compartment, he unravelled it until he had ob- tained the length he wanted, and then. with dexterous fingers con- = structed a moustache, which he at-} tached with spirit gum to his up- per lip. Two or three twirls gave!" it the necessary curl, then with a pair of ivory-backed brushes tak- en from the dressing-table he brushed his hair back in a peculiar manner, placed a hat of uncommon shape upon his head, took a heavy boat cloak from a cupboard near at hand, threw it round his shoul- ders, and, assuming an almost de- fiant expression, faced Belton, and desired 'him to tell him whom hé resembled. -- Familiar as he was with bis imas- ter's marvelous power of disguise and his extraordinary faculty of imitation, the latter could not re- THE BEST SECURITY FOR YOUR MONEY IS | @ There are, broadly speaking, two classes of investments: speculative invest- ments, which may or may not pay interest and may appreciate or depreciate in value. d tiere are Bonds--Bonds are mortgages split up into denominations of or upwards. We continually have Bonds, the s n pay as high as 6 per cent. inter rchased by Banks, I BONDS curity of which is beyond ey a eC ris all in our favor. frain from expressing his astonish-| ment. .~ bee His Imperial Majesty the Emper- | "The or of. Westphalia,' he said. likeness is perfect.' ~ Fa ""Good," said Carne. 'From that exhibition you will gather something of my plan. To-morrow evening, as you are aware, I am in- vited to treet his Majesty, who is to dine ashore accompanied by his aide-de-camp, Count Von Walz- burg... Here is the iatt2r's photo- graph. He possesses, a» you know, a very .decided persoia':ty. which Study it care- fully."' So saying, he took from a drawer a photograna. which he propped against the looking-glass on the dressing-table before him. It rep- resented a tall, military-looking in- dividual, with~bristling eyebrows, a large nose, a heavy grey mous- tache, and hair of the same color. Belton examined it carefully. "T can only suppose, sir,' he said, "that, as you are telling me this, you intend me to represent Count Von Walzburg."' "Hxactly,"'? said Carne: 'That is my intention. It should not be at all difficult. The Count is just your height and build. You will only need the moustache, the eyebrows, the grey 'hair, and the large nose, to look the part exactly. To-mor- row will be a dark night. and, if only I ean control circumstances sufficiently to obtain the chance I want, detection, im the first part of our scheme at any rate, should be most unlikely, if not almost im- possible." "You'll excuse my saying so, I hope, sir," said Belton, "but it seems a very risky game to play when we have dore so well up to the present."' "You must admit that the glory will be the greater, my friend, if we succeed."' "But surely, sir, as [ said just now, they keep the plate you men- tion in a secure place, and have it properly guarded." "T have made the fullest inquir- ies, you may be sure. It is kept in a safe in the chief steward's cabin, and, while it is on board, a sentry is always on duty at the door. Yes, all things considered, I should say it is kept in a remarkably secure place." "Then, sir, I'm still at a loss to see how you are going to obtain possession of it." Carne smiled indulgently. It pleased him to see how perplexed his servant was. "In the simplest manner pos- sible,' he said, "provided always that I can get on board the yacht without my identity being ques- tioned. The manner in which we are to leave the vessel will be ra- ther more dangerous, but not suf- ficiently so to cause us any great uneasiness. You are a good swim- mer, I know, so that a hundred yards should not hurt you. You must also have a number of stout canvas sacks, say six, prepared, and securely attached to each the same number of strong lines; the latter must be fifty fathoms long, and have at the end of each a stout swivel-hook. The rest is only ~ matter of detail. Now, what have you arranged with regard to mat- ters in town?' "T have fulfilled your tions, sir, to the letter," said Bel- ton. 'I have communicated with the agents who act for the owner of Porchester House. I have caused an advertisement to be inserted ia all the papers to-morrow morning to the effect that the renowned de- tective Klimo, will be unable to meet his-clients for at least a month, owing to the fact that he has accepted an important engage- ment upon the Continent. which will take him from home for that length of time. I have negotiated the sale of the various horses you have in training, and I have also ar- ranged for the disposal of the ani- mals and carriages you have now in use in London. Ram Gafur and the other native servants at Por- chester House will come down by the mid-day train to-morrow, but before they do so, they will fulfill your instructions and 'repair the hole in the wall between the two houses. I cannot think of any more, sir. "You have succeeded admirably, my dear Belton," said Carne, "and I am pleased. To-morrow you had better sce that a paragraph is in- serted in all the daily papers an- nouncing the fact that it is my in- tention to leave England for In- dia immediately, on important pri- vate business. I think that will do for to-night." (To be continued.) k LACE FROM HUMAN HAIR. Lace made from human hair _ is manufactured in Germany. The Jace is made in strips and the hair is held in place by asolution of wax, otherwise the lace would un- ravel. The article is made by hand and the pattern resembles the cells in a honeycomb on a very small scale. It is used in the manu- facture of wigs made from human hair, but is used only where the hair is parted on the wig. When strips of human hair lace are used, it is verv difficult to distinguish a well-made wig from the natural hair. The wigs are fastened to the scalp by means of small pieces of adhesive vlaster. which are re- moved at night. Well made wigs sell for $14. é * |: ee BIG STORE OF LOGS. - The sawmills and logging camps of the coast of British Columbia, which includes both Vancouver Is]- and and the lower Mainland, have instruc- | total store of 250,000,000 feet, log msasure. of logs. -- This amount is inter's sto: HouseHoLD DAINTY DISHES. Shortbread.--Take one pound of fine dry flour, six ounces of caster sugar, and half a pound of butter. Knead all well together. Roll out, and cut into shapes. Place on a baking tin, and bake slowly. -Ham in Jelly.--Put half a glass of currant jelly in a chafing dish with a tablespoonful of butter. When it is hot, lay in eight thin slices of cold boiled ham and sim- mer five minutes. Serve on toast triangles, Tender Drumsticks.--To make the first joint of turkey or chicken tender and juicy, with a sharp knife split the back of the leg to the joint down deep to the bone. Pull out each hard tendon, beginning at the top and working downward. Sprinkle in a little salt and careful- ly sew up to retain shape. The re- sult will be a tender, juicy piece. Snow Cake.--Cream a quarter of a pound of butter with a quarter of a pound of caster sugar; add a well-beaten egg; then sift in gra- dually half a pound of potato flour, 'add a little grated lemon rind, and beat for ten minutes. Bake in a flat buttered tin for three-quarters of an hour in a slow oven. This cake should not be allowed to get brown. Potato Puffs.--Boil one pound of potatoes, pass them through a wire sieve, mix well in two ounces of butter, one ounce of flour, a little baking powder and enough water to make it into a stiff paste. Roll this out and cut into rounds, place a little well-flavored minced beef in the centre of each, roll them up in- to a ball, and fry to a golden brown in boiling deep fat. Sausage Pudding.--One pound of sausages steeped in boiling water to remove their skins. Make a suet crust, and line a pudding basin with it. Place on the crust the sausage meat, any scraps of cold meat you have, an onion chopped small, a few sage leaves, also chopped, pep- per and salt, some stock, and mush- room ketchup to moisten the whole. Cover the pudding with suet crust, and boil in a floured cloth for three hours. Mutton. Rechauffe---Here is a savory dish. Slice the cold roast mutton thin, and season with salt and pepper: have some cold boiled macaroni, in inch bits; put alter- nate layer of cracker crumbs, the meat, and the macaroni, in a but- tered baking dish, with a spoonful of tomato catsup on the latter; pro- ceed until the dish is filled, finish- ing with a thick layer of the crumbs moistened with two tablespoonfuls of melted butter. A breast of mutton, if carefully cooked in this way, is a very good joint and we all know that it is not an expensive one. Tie the meat in a thin cloth, and simmer gently, allowing ten minutes for every pound of meat. Take it out of the cloth, place in the oven, cover with melted dripping, and baste con- stantly. Ten minutes before serv- ing, dust it thickly with crumbs, place a few bits of dripping on it, and brown. Serve with thick gravy, and garnish with slices of carrots and bits of broccoli, or, indeed, with any vegetable in season. Lemon Solid.--Put the thinly pared rinds of three lemons in a basin. Pour on them a pint of boil- ing water. Let these stand for an hour. Squeeze the juice of four le- mons into another basin, beat up the yolks of five eggs, mix into the lemon juice a tablespoonful of corn- flour, now put a breakfastcupful of loaf sugar into a stewpan, strain into it the water in which the le- mon rind has been soaking, add the lemon juice and eggs, Stir the mix- ture over the fire till it thickens, but do not allow it to boil or it will curdle. This will make a large mould. : Stewed Celery.--Trim and cut to the same length a number of heads of celery, split them in two length-) wise, tie in bundles with thread, and parboil for a quarter of an hour in salted water. Drain these carefully, place in a clean sauce- pan, add an onion, a blade of mace, pepper and salt to taste. Add enough stock to cover the contents and cook gently till the celery is tender. Take away the string, ar- range the celery neatly on a dish; take some of the stock in which it has been stewed, remove all fat from it, thicken with a little but- ter and flour, pour over the celery, and serve. : SALADS. Cream Mayonnaise*-Mix half a exp of sour cream, two tablespoons of prepared mustard, three or four teaspoons of sugar. Delicious for cold meats. : Cabbage Pudding. --- Use six crackers rolled fine, three pounds of cabbage chopped fine, one-half cup of butter, salt and pepper to taste; enough sweet milk to mois- ten; cover with large leaves of cab- cabe and bake. Bottle Salad Dressing--Take of yinegar three-quarters of a cup; butter, a teaspoon, melted; sugar, one-third cup; eggs four; mustard, a teaspoon, made into paste with cold water; salt, one-third tea- 'spoon. Let vinegar and butter come to a boil, beat the sugar and eggs together; add mustard, stir into the boiling vinegar until it ee oe byt do net boil. Remove 'rom firé, plies in bottle, oar n lace. This will keep in- for tin shee e ts. | of powdered sugar in the white of '}one egg. Flavor to taste. and keep _ always ready for | Abas. aS : Three Minute Butter Scotch. -- size of a walnut, one-half a¢iable- spoon of-vinegar. Boil until brit- tle; pour on buttered plates. -- Uncooked Candy.--Mix one pound This jean be mixed with nuts and melt- ed in any shape or used to stuff dates with. It is better after stand- ing awhile. It also can be used as a filling for chocolate creams. Wet Corn to Pop.--When corn will not pop try dipping the corn and cornpopper in cold water, then pop it. You will be surprised how much better it will be and the kernels will be twice the ordinary size. Take a cup of sugar, a half cup of water, and three iable- spoonfuls of vinegar; boil until it strings, pour the syrup over the popped corn. Make into balls. Wet your hands in cold water so the corn will not stick to your hands. GET A TIN TABLE: Housekeepers who have never had a tin-covered table for kitchen use are still unacquainted with one of the most valuable articles of domes- tic economy. An ordinary kitchen table takes kindly to the metal cover. Fit a sheet of tin on 'the table, and perforate the edges for tacking. The tii should cover the thickness of the board top, that it may be tacked on the underside of the table. A table so covered needs no scrubbing, is impervious to hot kettles, sheds grease as the prover- bial duck's back «does water, and, in fact, cheers the heart of the kit- chenmaid or housewife more than anything on earth. HOUSEHOLD HINTS. Soap will go twice as far if well dried. It should be eut into small blocks, and then arranged in tiers with spaces between to allow them to dry. \ The best way to keep windows from' steaming or frosting is to clean the inside of the window with a cloth moistened with pure glycer- ine, wiping it so as to leave only a trace of the glycerine. An excellent mixture to remove grease-spots from clothing is made of four parts alcohol to one part of ammonia, and about half as much ether as ammonia. Apply the liquid to the spot, and then rub with a sponge and clear water. Use three-quarters cup of sugar, | one tablespoon of water, butter the | - Bake fifteen min-| - ai i" s $ he 5 ~ them thoroughly with a tepid or cold lather of white Castile soap. When quite clean let cold water run on them by holding them under : running tap until the soap cal rinsed off. Pull them lengthwise until they are straight and shapely, and let them dry in a cool place, cunts them again when partly dry. ' _ To make life happy, take time; it is of no use to fume and fret, gr do as the angry housekeeper who has got hold of the wrong key, and pushes, shakes, and rattles it about the lock until both are eh hg and. the door is still unopened. The chief secret of comfort lies in not suffering trifles to vex us and in cultivating our undergrowth of small pleasures. Try to regard present vexations as you will re- gard them a month hence. Since we cannot get what we like, let us like what we can get. %. , THE EMPIRE'S TOBACCO. Produces Ten Pounds Per Year, A White paper, dealing with tobacco-growing in the British Em- pire shows that the annual output of the Dominion of Canada is about 10 million ths. 'The quantity of Australian tobacco used in the tob- bacco factories in 1909 was 1,421,- 000 tbs. With regard to South Africa, no reliable -statistics are available as to the annual output Canada Million To prevent a goose being greasy pare a lemon very thin so that the | white part is very thick. Place this inside the goose just before cook- ing, and remove it before dishing up. The lemon will not only ab-| sorb all the fat, but it will also im-| part a delicious flavor to the goose. Shabby velvet can be improved as follows: First brush thoroughly so, as to remove all dust, then spread! a damp cloth on a hot iron, and over this draw the wrong side of, the velvet. As soon as the steam) from the velvet ceases the hot iron, must be removed, or the velvet will ' scoreh, A Nice Way to Cook Sausages.-- Put a pound of sausages into a saucepan with one pint of water and boil for three-quarters of an| hour; then place on a hot dish in' the oven to keep warm while the gravy is being thickened with two tablespoonfuls of flour and a little browning. Season with pepper and salt and pour over. When washing a new blanket for the first time, begin by soaking it for twelye hours in cold water, then rinse in clear water. This will remove the sulphur used in the bleaching. After this wash the blanket in a lukewarm lather made of boiled soap and water. Rinse well in clear water, shake thorough- ly and hang out to dry. elt is very injurious to children's teeth to allow them to eat bread and butter biscuits, or any farina- ceous food in bed at night, and to go to sleep with particles of such clinging to the teeth. It ferments during the night, becomes acid, and slowly injures the enamel. Clean the children's teeth the last thing every night. If it is necessary to wash corsets, tuke out the steels in front and sides. Lay the corsets on a flat sur- face, and with a small brush scrub from the Cape Province. The output of the Natal Pro- vince was 2,527,012 ths. in 1909; the output of the Orange Free State Province was approximately 500,000 tbs. during the season 1909-10; the output of the Transvaal Province was approximately 5% millions of ths. of leaf tobacco in 1910. The production for the season 1910-11 is roughly estimated at seven millions of tbs., but authentic figures are not yet available. In the Nyasaland Protectorate 56,826 tbs. were exported in 1905, 199,020 tbs. in 1906, 413,216 tbs. in 1907, 554,300 ths. in 1908, 1,084,757 tbs. in 1909, and 1,704,637 ibs. in 1910. % Let a man talk of himself and he cares not if the whole world stops to listen. Lan effort, Le: i Lea Cldecasszas YY Gp. $ iy SNIFFING Curious Belief in India in Big : to the Nostril : that influence the people generally is that of conside with a view to determining or bad effect, the particular tril through which a person be breathing. -- ties ay It is remarkable that no one ordinary health breathes simulta ously through both nostrils; in doing so is considered one 0 evidences of approaching death one closes his nostrils alterna he will find that one, either right or left, is working freely, other being stopped till force And if he tries an how or so after he will find the order reversed, the nostril that was closed being free, and the other closed, -- and this change goes on through the twenty-four hours at inte vals, ee The right nostril is believed in many parts of India to indicate the © influence of the sun, and the le! of the moon. Hence, anyone about to fight should be careful to note -- that. his right nostril is free. So confidently is this believed in by some Hindus that they will never appear as plaintiff or defen- dant in a court if their left nostri happen to be working, and w take any risk rather than do so, It is proper to drink while the -- left nostril is free, and to eat when the right is working; and a pro- verb says: 'Should you for eight days make the mistake of cating when your left nostril works an drinking when the right is actiy you must fall ill." s es. TAKE YOUR CHOICE. Tightwad--Is there anythi more heartrending than to have : wife who can cock, but won't d it? Dyspeptic--Yes--to have one -- that can't cook and will do it. ™ A MEAN RETORT. "T want you to know that ou people used to have money." -- "T accept that as an indication that some of them also used to- have brains." CEEOL EL EIS risk your health for the sake of of sugar? Buy only Its Purity and Quality cannot PARIS RED SEAL aust proof HEALTH IN PURE SUGAR Sugar is one of the kcst, and most widely used foods. EXTRA GRANULATED SUGAR any other and note the difference in color. When buying Loaf Sugar ask for Redpath Paris Lumps sold in cartons, and by the pound. The Canada Sugar Refining Co., MONTREAL, CANADA. Established in 1854 by John Redpath Would you a few cents on a hundred pounds be questioned Compare it with LUMPS Limited Concrete Root Durable comparison, of coolness without freezing. not repair. 2 a Experience proves that for the farmer, Con- crete is superior to wood in every point of Cellar Costs Less Than Woed and is Much More may send me a copy et "What the Farmer Can Do With Concrete." Cement is particularly adapted to the con- struction of Root Cellar floors and walls. Name.. Concrete permits of a desirable degree There is no cbs as to its durability. Concrete lasts, br years, but for ages; and ds no The various usag to which Conerete may be profitably put, on the farm, are plainly and simply in our 160-page book, "What the Farmer Can Do With Concrete" which shows how the following _ farm buildings and utilities can -- ? be constructed of concrete;--- -- Barns, Cisterns, Dairies, Dip- ping Tanks, Foundations, Fence | Posts, Feeding Fioors, Gutters, Hens' Nests, Hitching Posts, Horse Blocks, Houses, Poul- _ Shelter Walle, Stables, Stairs, Stalls, Steps, Tanks, Troughs, Walks, and so forth. Send for It--it's free--though it regularly sells for 50c. Write to-day. A ee CANADA?) == CEMENT CO, eee ewes eeeeeis BGA OBN sos vonage es seeessere hele®