delicious qualities as well. . Ask your Grocer. 1. i: ok 3 i: eae is not only the most economical on account of its A pee strength but you have the refreshing an 6438 In Sealed Metal Packets. | cesar rn trac canoes men eapeenevenastie dns meneame gases se fos oes wef sent ee ee ems ment nee The Sealed Room Ry Edwi CHAPTER 'VI. . Dreading to hear what she might Say, even as he had recotled last night, he hastily inte:posed: : "No, no! Never mind. -- Please! d er not." ' ut she went steadily ahead, pay- ing no heed to his demurring. Well, it was like this: Me and Win roomed at Mrs. Stookey's, and she was all rieht, and I wasn't, She's the straightest girl ever was. With me it was dif'runt, JI always been weak and casy ted, and 1 wasn't mak- in' much, anyway--six dollars a week in a department store. "Well, I went down, and all my als ditched me 'cept good old Win. he's true bite, that girl--what you éall a thoroughbred. She stuck by moe through thick and thin, and did her level best to get me to come back. 'But it wasn't no good, Well, last night I decided to kick off, and sent her a note by a kid, hintin' -at what I maybe was gonna do, "She got the note just as she was startin' to a show to meet a young fellow named Bartzen. He used to be her steady, but he ain't no mote. She's canned 'im for good, She told ~ me so herself to-day. Well, she met tim' at the theatve, and tol' im what Was Up and ast 'im if he wouldn't-- But say! I guess you know the rest, don'tcha ?" : Tom nodded in happy affirmation. His mind was lilting joyously, ecstati- cally, and had been singing thus since the second sentence in her strange re- cital. When he felt he could control his voiee he asked gontly: "And you? What's to become of you when you leave this place?" She shrugged indifferently, making a wry grimmance. "Who cares?" she said. "I don't." He leaned nearer and laid his great hand. on hers---a thin, pathetic little thing, as white; almost, as the cover- let on which it lay. "T care, Dora; and so does Winifred: Please remember that. Also remem- ber," he added, looking deep into her wondering eyes, "you're going to get well and be happy again---happier, perhaps, than you've ever been before, 'm planning a big surprise for you, Dora. Vl tell you all about it pretty soon. Meanwhile, good-by and st of luck!" He presed her hand reassuringly, and turned and 'hur- vied from the room. He made no further attempt that day to see the gir] he loved. Instead, he caught the next train for home. Yocum met him at the railway sta- tion, his fac® an interrogation mark of consuming curiosity. "Howdy, boss? I sorter been wor- ried aboutcha. How'd "Vhe Trimmed Lamp' burn?" "Trimly," chuckled Tom, buoyantly entering the waiting automobile. "She gure was trimmed to a mighty fine point, and her light shone so bright ~----But that's all I can tell you now, old scout. Later, maybe, I'll tell you more." Yocum's curiosity, thus stimulated, was not assuaged as 'they motored through the ripening countryside--a fat and mellow countryside, stretch- ing afar in the June sunshine--for Tom, though clearly merry, was un- communicative. : The thing didn't end there, either. When they came abreast of Adolph Zuckerman's farmhouse Tom stopped the car, sprang to the ground, and hurried back to the kitchen garden, where Mrs, Zuckerman was gathering 'peas for supper. Yocum, sting alone and deserted in the front seat of the motor car, saw them convers- ing earnestly, and knew, by the way her sunbonnet moved, that Mrs. Zuck- erman heard important tidings, ond radually his curiosity acquired an irritable edge. ra ° un. Baird. \ He resented this sort of thing, and no wonder, It wasn't fair, *He had worked faithfully for Tom McKay for seven years, and they long since had ceased 'to regard each other as em- ployer and employee. 'hey regatd- ed each other as brothers, and now at last, for the first time, a secret had dared to come between them, And why, in the name of common sense, was he telling this secret to Mrs, Zuckerman? Whatxyhad she ever done for him? : - Yecum, glaring beneath the brim of his weather-beaten hat at the two ani- mated figures in the garden, began to.mumble beneath his breath. Pres- lently, when Tom veturned, rejoicing, |to the ecar,he grambled above it: | "'Pain't right, that's al!--this: here | mysterious carryin'-on. You. never actor this way before. What's hap- pened to you, anyhow?" Tom's hand fell with rough affec- tien on the other's shoulder, "Don't get peeyish, George, old seout, T'll tell you everything-- when the right time comes." When they reached "home, Tom went forthwith to the telephone, and Yocum, following leisurely, heard him make a long-distance call. The foreman fought a brief battle with his conseience, for the desire to eavesdrop was overwhelming, and then, his instinctive honesty winning the fight, he strode from the house and busied himself around the stable. He was grooming a dapple-gray mare, and taking slight interest in this employment, when a shout from the direction of the house caused him to look that way. Tom came run- ning toward him, his face alight with triumphant joy. ; ' "She's come!" he yelled when eighty feet away. "Next week!" "Who's comin'?" queried Yocum, abating his activities with brush and currycomb, "Dora,' said Tom, now but ten feet away... "Dora Kirk---" "Who's Dora Kirk? Who is she, and where is she?" "At the present moment," Tom ex- plained, recovering his breath and equipoise, "she's in the county hos- pital in Chieago. I just called up the hospital on the long distance and asked the man to please find out if she wanted to come and live in the country--and, say; she's plumb crazy about it! Wanted to start right away, and would have too, if--" "Ts she comin' to this ranch?" in- terrupted Yocum, a note of alarm in his voice. "Of course not, idiot! She's going to the Zuckermans', "You know how they've always wanted children, and how=she's often told us that since the Lord wouldn't give her a child of her own hey next best wish was to raise some other woman's kid, preferably a city youngster, in God's great out- doors. "And that," continued Tora, smiling genially, "was the topic of our con- versation a few minutes ago--that and Dora. with the idea. Wanted to start straight for Chicago and bring the kid home with her, and nurse her back to health and ali. She said she wanted to adopt her--legally, you understand --and raise her as she would her own flesh and blood. "Till be a great thing for Dora, too. The poor kid's never had o chance to live straight--no home to rspeak of, and living in cheap room- ing houses like a half-starved alley eat, and so far's I know she hasn't a relative on earth----" Again Yocum interrupted. "Where'd you meet this Dora?" he asked, "and how'd you mee her? You ain't explained that yet." Tom walked over and sat on an up- turned barrel, and revolved the whole } go a long way. Even a small quantity of meat goes far and becomes most nourishing and satisfying, if. She sure was enraptured | combined with BOVRIL., -- x» Canada Food Board, Licence No. 18-442. carriage one way . able. , 2 ¥ Renew it at Parker's: 'The clothes you were so proud of when new--can be made to appear new again. Fabrics that are dirty, shabby or spotted , will be restored to their former beauty by sending them to Parker's. CLEANING and DYEING : Is properly done at Parker's Send articles by post or express. We pay Drop us a card for our booklet on household helps that save money. -PARKER'S DYE WORKS, LIMITED Cleaners and Dyers, =. Yonge St. >. fs | and our charges are reason- £ % * % Toronto The By-Products of Autumn. The fall and early winter months are busy ones for the housewife. While she is making things tidy and ship-shape for the cold stormy days that are coming there ig little time for other things. Yet in the days gone by grandma usually made various delectable sau- sages, cheése and the like from the by-products that are plentiful at this season of the year. To-day the wo- man who is willing to take the time and the®trouble to make these at- tractive foods ¢an command a good price for them, Tn European markets many varie- ties of home-made sausages are dis- played by the farmers' wives, and one must be real early at the stalls to-be able to obtain even a small amount, $q quickly are these goods purchased. The secret of successful making of these delicacies lies chiefly in the blending, the spices and the season- ing; and with a little practice you can easily make the sausage like any variety that are sold to-day ia the market and delicatessen stores. For the casing use stout unbleach- ed muslin. <These cases may be made in various widths and lengths bleached muslin, five inches wide and fifteen inches long. Make a casing length of the easing. The fifteen- inch length is about the right size, though the width may be run from five to twelve inches. This last is very large; and does not make as nearly as an attractive package.as the five, six, seven and eight ineh ones, The head, feet, tail, heart. kidney and liver may be used for sausages and scrapple. Mode of Preparaticen The meat must be put through a food chopper three times, using the medium fine knife. When packing the prepared sausages into the pre- pared casing, use either tho handle of the potato masher or a similar piece of wood that is well rounded. Pack in the sausage very tightly. Tie the ends securely and then 'cook in a-large kettle of boiling water for the required length of time, Hang up to drain and let dry, usually about four days to two weeks, in a cool, dry place. ~ Then dip in melted paraffine, taking particular care that each part is. thoroughly coated. This sausage may now be hung up in a cold place and kept until needed. All sausages require something to keep them 'together----'a body"--as it ig called. This is usually made from a cereal; oatmeal is the best for this purpose. To prepare the oatmeal: place two quarts of water in a boiler and 'add one tablespoonful of salt, and when boiling add one pint of oatmeal. Stir occasionally and cook for one hour. Turn into a deep bowl and add the balance of the ingredients and mix thoroughly. Ze Seasonings Wash and dry parsley tops, leaves of celery 'and then rub fine. Pat through a fine sieve to remove the coarser pieces. Use a blended poul- try seasoning with salt, white pener and red pepper. Italian Sausage--T wo cloves' of fat pork. per twice and then add the 'catmeal, as cooked in the directions given spoon:uls of salt, two level table- spoonfuls of dried celery leaves, one level tablespeonful of pguitry-- sea- soning, one tablespoonful of red pep- per, one teaspoonful of black pep- per. Mix thoroughly and then pack very tightly into a five-inch casing. lunge into boiling water and boil one and one-half hours. Then pro- ceed as given for the final curing. Head Cheese---Wash thoroughly and cleanse one head, removing the As, for example, take a piece of un-| of this by making a felled seam the, garlic, six medium-sized onions, two! pounds of lean pork, one pound of; Put threugh a food chop-! above, together with two level table-: brains and tongue-and eyes, Place in a deep kettle and cover with cold water. . Cook unti] meat will leave the bones. Remove the head and boil the liquid inthe kettle until it is reduced to one-half its former) quantity. Remove the meat from) the head and put into neat pieces. Add to the liquid with juice of two lemons, grated rind of one lemon, one table- spoonful 'of poultry seasoning, two tablesponofuls of dried celery leaves, one tablespoonful of dried. parsley leaves, two tabléspoonfuls of galt, ore tablespoonful of red pepper, 'one clove of garlic, minced very dine. Mix thoroughly and then pour into an oblong bread pan to mold. These pans may be cut tx quarters for quick sales. Pig Souse,--Scused piga' feet, tails and tongues find ready sale if very nicely prepared and packed in all- glass jars. It is important to pack 'these products in all-glass jars, ow- 'ing to the fact that when 'using jars i that have metal tops the vinegiar ywhich has worked between the porce- tloin lining and the metal top, sets up a reaction that is extremely pois- onous. Pack a dried red pepper pod in each jay. Cut a lemon in half, and then with a sharp knife cut into thin slices. Cock in» boiling water until tender, then pack two or three pieces in each jar. Cook the feet and, tails until tender fin just sufficient water to cover. Re- 'move the feet and cool, then cut into 'desirable sizes. Boil the liquid un- til it is reduced to one-half its form- ler quantity. Then add) sufficient 'vinegar to taste. Pack the parts in the jars and fil] with the prepared 'liquid, adding to each jar one tea- spoonful of mixed pickling spice, two hay leaves, "Adjust the rubbers and \lids partially tighten the jars and .then place in a hot water bath and i process two and one-half hours. Seal psecurely. This product 'will ~ keep until used. Canned )fongue.--Wash and scrape i the tongue, and then boil until tender jin just sufficient water to cover. i I Whew the tongue is tender remove fromthe liquid and plunge into cold water to loosen the skin. Remove skin and then pack into jars, using the same seasoning as in the pig gouse. Boil down the liquid to one- "half its former quantity and add the ivineg~ar to taste. Fill the jars to overflowing, and then adjust the rab- ber 'and lid and. yansttially tighten. Process for two and one-half hours in hot water bsth. Remove from bath, seal securely and then store in a cool, dry place. keep until wanted. Big Trawler Catches. OCI? This product will ~hM a syer The fate of the "Triumph" off the Atlantic coast created a momentary interest in the trawler which inland- ers hear little about but which is really one of the chief instruments in kespinge the market well supplied with fish, Steam trawlers are something of an innovation in Canadian fisheries. | Five years ago there was only one on the Atlantic coast. Now there are five fishing cut of Nova Scotia ports and betweex them they land an average of half a million pounds of fish weekly. As much as 250,000 pounds have been landed by one trawler in six days' fishing. There are three trawlers operating off the Pacific coast. matter in his mind before speaking. And then, somewhat haltingly at first; he narrated his adventures in Chicago, beginning from the moment he had first strolled from his hotel in quest of romance, and ending with his dash, a few hours ago, for the home-bound train. ' "And now," he concluded, looking at his watch, "I'm going to take the 4.50 back to Chicago and ask Wini- fred if she'll marry me." (To be continued.) te le WHY WOOL IS WARMEST FABRIC It Entraps Air in Small places and Forms an Excellent Tnsulator, What is it in wool that gives it a. reputation for warmth superior * to) that possessed by fibres of vegetable | origin? Not, merely the fact that. wool is an animal fibre, but because | it is so constructetl as to entrap air, cellent insulator. cide the relative efficiency of wool and | cotton provided with a heavy nap by mechanical methods, an apparatus had | to be constructed for the test. | American, consisted of a copper ves- sel heated electrically, provided with | tained at the freezing temperature. The fabric under test was wrapped | - | about the copper vessel where it acted | as an insulator, and the amount of | electrical energy required to maintain | the contents of the vessel at body ' of the cloth in keeping a wearer warm, was found that cotton can be provided seven-eighths the heat-retaining cap- acity of wool. all of the appearance of wool, its warmth and "feel" together with the strength due to the cotton foundation. Now this cloth may become much | more common and it is well to recog- (nize that the combination is quite reasonable. Of course, it should not 'be sold as all wool or even as wool | mixture, for that term may be so | manipulated as to convey the wrong | impression regarding the percentage of cotton present, but the short wool would make a poor fabric unaided by i the eotton, while the wool adds much | No lavish love of future years, EARTH'S LONELIEST SPOTS. Are the Isolated Lighthouses Which Guard the Coast. , Man is a gregarious animal. To be happy ~he must 'have the companion- ship 6f his kind. - Hermits are not cheerful people. --~ The ltoneliest places in the world are isolated Mghthouses, quite a number of which guard the cdasts of North America; In charge there is always a. 'keeper, of course, and porhaps two, or thrée assistants, They soon talk each other out, become morose and actually quit speaking to one anothe except on business... It is a curlous freak of human, psychology. On this account the keepers of such lighthouses and. their helpers are changed as often as possible, It is really necessary, There were five' at- tempts at suicide in: one lighthouse within a dozen years. ; It is said that no person is of such sound mind as not to show some signs of mental eberration after béing cooped up for a few months in this way. Raving madness, sometimes homicidal, may follow--usually Heeing| ning with melancholy. \ Among the worst are the lighthouses on the Morida ree?s, which stand out in the ocean many miles from nearest land. They are erected upon steel piles driven deep into the reef-cerol, and some of them rise 125 feet above the water, Others squat over the waves resembling gigantic iron spiders. There is, of necessity, a house, with a big lantern on top. Beneath the platform that supports the house is another platiorm for the accommoda- tion of boats and food-stores. The general effect is of a dwolling on stilts, uplifted above the sea. The Inmates have two thinga chiefly to fear---the hurricane and the tidal wave, Once in a while the former blows 125 miles an hour tn that trop- ical' latitude. 'The tidal wave sedms to be the result of # submarine earth- quake, It may attain a helght of elghty feet. One of the kind destroyed the city of Galveston a few years ago, The amphibious occupants of the reef lighthouse are thus liable at any time to be wiped out, either by wind or by water. If they do not lose their lives, they may at a- moment's notice he robbed of dll their food supplies, stored in the "cellar" below. Twice a year they are visited by Government supply ships, which de- liver what they are supposed to need {mostly canned goods) in the way of food. They enjoy no other means of communicating with their kind, save such as may be afforded by boat-tripsa now and then to the mainland. ee a "Whose Debtors We Are." With generous hands they paid the price, Unconscious of the cost; But we must gauge the sacrifice By all that they have lost. The joy of young, adventurous ways, Of keen and undimmed sight; The eager tramp through sunny days, The dreamless sleep of night. No passionate regret, No-gitt of sacrifice or tears, Can ever pay the debt. F An Unexpected Auswer. A lady from the city said to a farmer after church: "Wasn't it awful, the way the dea- con snored all through service?" "Tt certainly was, ma'am," said the farmer warmly. "It kept all the rest ef us awake." ee eaten In apite of its name; an idle rumor is always a very busy thing. BELCIAN TEACHERS THWARTED BUNS WERE IGNORED + o Attempt to Teatonize the Scheols Was Veiled by the Loyalty of the Professors. The Germans while in Belgium left no' stone unturned in their endeavor to possess themselves permanently of the country, by force or by fraud. Force, illustrated by terrorism, was first used, with the immediate effect that the country was almost-entirely overrun, and, for the time being, siun- ned into apperent submission, As months and yeara went on, s¢ee- ing. that the: population, contrary to | expectations, remained obstinately | optimistic of deliverance and steadily | hostile to the occupier, a new kind of | oppression wes 'begun, and this in! spite of the fact that any, interfér- ence with the internal laws of occu- pied countries, is in direet contradic- tion to the provisions.of The Hague Convention, signed by Germany with the other Powers. It did not replace the old method, the militarists were | too powerful to allow any relaxation of tyranny, but it came in addition to it. The new plan was to sow dis- trust of each other and of ,their al- lies among the Belgians, and to pre- pare for the future by working en the minds of the young. In Belgium two languages arc, spoken, French and. Flemish, bat French has been largely predominant, especially in high edueation. Thr re- cent times the champions of the Flem- ish language, called Flamingrants, : have displayed considerable activity in 'demanding the practice and recog- nition of their. Janguage apart from French. One 6f the main poifts of their program was the establishment of a purely Flemish State university. French was tho only language used for teaching at all the universities ex- cept Ghent where, in 1911, twenty- four out of 248 courses of lectures were given in Flemish. The Flamin- grants, dissatisfied with this propor- | tion, demanded either (a) an entirely ; new Flemish university at Antaverp; , (b) the immediate transformation of ; the existing Ghent. State university; | (¢) the duplication of all courses at, Ghent, and an equal number being | given in each language; (d) the grad- vial transformation of the Ghent uni- versity. Suggestions (a) and (c) fell through for lack of funds; (b) was considered too drasti¢, but the last proposition seemed likely to be adop-, ted by the Belgian Parliament, when its success was interrupted by ,the outbreak of war. ete Von Bissing's Decree Irnored. Baron von Bissing, from Septom- ber, 1914, to April, 1916, governor- general of occupied Belgium, en-} deavored throughout the whole course | of his administration to sow disunion | among the people. he was set to gov-) evn and whose patriotic feelings, as | wall as laws and institution he had} promised to protect. The Flemish | university question was his first in- | atrument, and as early as December } 31, 1915, he issued a decree providing | that Flemish should be the language | used for teaching there. But a de-, eree does not in a moment change a} university. Professors would . not! teach, nor students learn, according to i the will of a foreign governor. Fur- | ther steps were taken to secure the | adherence of the professors. and sud- | { denly two of them, Professor Pirenne, the world-renowned historian, and Professor Frederica, himself a pre- war Flamingrant, were deported to Germany. Popular egend says that | Professor Pirenne was personally of- fered the position of rector of the new university by the governor-gen- oral, to whom he replied that he could only accept if his appointment were signed by King Albert, and that his | deportation was the consequence of his patriotic answer, Yon Bissing in denying the story states that the two professors were deported "because they influenced. their colleagues in a prohibited manner with the object of preventing them from earrying out their official duties." The fact is, the institution of the university under German patronage has raised a storm of protest from all classes and so- cieties of Flemings, who announced that, whatever their aspirations to- ward a seat of Flemish learning might be, they would accept no cift from their enemy. The Germans, therefore, were determined to crueh opposition in the university itselt, Professor Pirenne was particularly well known in Germany, his portrait being published in the 1913 number of the Minerva, a learned German re- view, as "the great Bolgian - and German honors heaped upon him, Since his refusal to co-operate ina German-Flemish university the Gev- man scientific papers no longer write of him as "a historian," but a "rom- anticist," and the only portrait given is. a snapshot of him in his prison camp. Something more than German spite will bé necessary to erush Prefs Pirenne's reputation, which is only enhaneed, in neutral as well as in al- mor 4 savane 'lied countries, by. his*firm attitude. In Memoriam. Somewhere in France, where duty led. He fills a patriot grave. The lark sings high above his head, Only the lark knows the hallowed bed, Where lies our. soldier brave, Sacred the ground where a soldicr - sleeps, Who came at his country's call. Onward the tide of battle sweeps, Only the lark o'er his bosom weeps, Yet he gave to the world his all. ae eX is a ta el "It is only~ by laber that thought can be made heaithy, and only by thought that labor can be made happy --and the two cannot he separated with impunity.'--Ruskin. i os ternatives L, the To help the sugar White Corn Syrup--deli , in Cooking and Presorving. while sugar must 1 brought across - i js which are vitally needed for war purposes pengeeeicee made from ite you wish, while the Food Board is urging stringent ecovomy in the use of sugar. GA Delicious for Making Desserts and on Cereals. oard has issued a book of recipes and sug~ Syrup. Write to the Food Board In eantime go to your grocer for a" RRAND Corn \\ aoe grown in North America, Use all the syrup j The Canade, Food B gestions for Ottawa, for a copy, and in the mi tin of LILY in small spaces, thus forming an ex- ! Called upon to de-, 1 | This; | device, as deseribed in the Scientific. thermostatic control and surrounded ; by an atmosphere artificially' main- , heat was a measure of the efficiency | | As a result of a series of tests it: with a nap such that it will have. and a simple calculation will indicate what that means. It becomes attrac- well. tive therefore to provide eed fibres | 4 raisins added to the. batter give more flavor and sweetness. and great effort is being expended to | {ti Lif ' MARMALADE chis 'ond. { : 1 grapefruit 1 orange " 1 lemon ¥ = ae et Me Ah ry 8 cups water 10 cups Lily White Corn Syrup 3 iy " Cut fruit in thin ejices and allow to stand in water for 36 hours Water Damage to Flour. Cate 'It is a well known fact. «among 1 ' = (sailors that flour will not only float | rt after immersion in séa water, but, «| Se es suffers very little damage. To ascer- ' : 'tain the actual damage, says the | i H ' Northwestern Miller, a baker in New | Zhis6 NET | South Wales submerged a 150-ib, bag. of flour in the ocean and left it in the | water 67 hours. A 98-lb weight was; ! necessary to sink the bag, which would have supported about 75 Ibs., | or half its own weight, on top of the | /water. When lifted and 'weighed, the bag sealed 155 pounds. It was dried for'four days and yielded 120 1, Ibs. of perfectly dry figur, the bag e 4 'and waste weighing 28 lbs, - Baked | inte bread it gave perfect results. Add the milk. add tt slowly to the mixture and beat. as a loaf or laver cake or small drop cakes. ; or overnight. fruit until tender Sed eS of keeping Tn some recent analyses ofcloth to! determine the fibre composition. it! The advantage one had been wound with short fibred! man can market a uniform product wool and then woven. This cloth had | in eggs and stock. f was found that strong cotton thread breed of poultry is that the poultry- >) PCL ABT Seetese (Ue cope (einet Pap me nna RNR Crown Brame P\\ Eilw White CORN SYRUP for Sugar using Corn WHITH Corn Syrup, or CROWN ;ot real value if of short 'fibre or ' fn ot and try some of the foNowing recipes: | shoddy. Ss / : APPLE 3AU0CB ae The war will continue to make it 3 Wis 8 apples. Ehren ae saeates Bee phone me ifti : } a ; dly White Corn Sy YB. . difficult for the world to clothe itself, BS YW Wash, pare, core, and slice apples, Put into sauce pan with for besides obstacles of production, he > water, syrup and ¢innamen. ree eR pinta flame until soft. is an i S CAKE Wits sect' Se mew ves . ia % cup shortenit 14 tablespoon baking powder solace of 65 pounds of wool per sol- i 2 cups Lijy White Corn BAe a teaspoon Eee i is sai » requi each year 2 eggs 1 cup milk $ cups flour Tene soe red 4 if 'Cream the shortening, add ta svrup and the egg, and mix is and goak them in part and add Corn Syrup, Con until jelly is obtained, Separate SAVE SUGAR shortage use Crown Brand or Lily cious, wholesome and economical al- Sift the baking powder and flour together; Bake in a moderate oven, One-fourth cup of Corn fs of the water tinue cooking You know doctors order Corn Starch as a diet for invalids. We convert the corn starch into its "sugar" form, a most digestible form of svwestening. : = & Sold by Grocers everywhere in 2, 5, 10 and 29 Ib. tins. The Canada Starch Co., Limited, Montreal <onke: j 7 ik rene