LS LEnEnREEIERia ae Set SES Sree Soda Te ABOUT THE - Trail to Find Revenge |) || When the PoliuTook the S| [ i Ne _ HOUSENOLD Sau 3 3 Drying Fruits and Vegetables. How a French Soldier of Lille Refused to Let the Armistice Foil His Plan to Make a German General Pay in Full- | for the Torture of His Daughter. x net -- estimated by reliable Ge authorities that from one-fourth to By MGRDSUNT BALL ; one-half of all perishable crops. raised -- | in this country before the war were 2 |to pass, I am holding so much in my, allowed to go to waste. Through at- head now that it feels as if it would! tention to modern methods of pres- burst. If I had the German officer ervation (drying, canning, storing and], here now I believe that I should res-| Salting) the percentage of foods train myself until I knew for certain, | formerly allowed to go to waste has judging by my own eyes, that my girl) been greatly reduced. waa alive. Then, as I vowed, I should | Of the four methods of preservation tear him to pieces. But I wait, eg --drying, canning, storing and salt- then I go to the Boche to make himring widely recommended for use dur- how! and then to sce his eyes clsse in) ; h ' ' S ' her's hand." | @& the past few seasons, the first is death from a vengeful father's han worthy of special consideration. The Le Brun retired to his room, and 2 : an hes bare" SI system of drying, or dehydration, is leave the hotel, and at luncheon| F72ncois, utterly thankful | for the especially applicable to those crops Laer hem news he said he possessed, fell down d Francois returned with an aged wo-! on his knees baside his bed and offered| Which can not be stored satisfactorily, as well as those which are difficult to man and her daughter, whom he hadi yy thanks to le pon Mou he aria the . eT yee PuGive cial Geitviling ;. oo can, particularly on a small scale. pphoaiin Pee a easel Lek said, At dawn Francgis hurried away) There are two methods or systems of they were so afraid of the German. from the hostlery whispering: @ few! drying suited to the handling of sur- ote e words to the clerk, It was a ionrg rule that they hardly. dared look' out| Wide to an asylum, wacre oven-the| PLvs Produce from the average farm. of the 'windows on the front, of the Gernare had Setmitied Shatingario to The first of these systems includes the house, Monsieur Le Brun in the mel- be kept, preferring them "not to be| operation of the majority of cook-stove low light of the corridor encountered | shout thie. city. Francois passed drying contrivances, the most satis- br Baki being late for his evening |thyough the gates, saying that he}factory of which is a set of cloth or stag : 5 wanted to see a girl who had been| screen-bottem trays arranged horizon- 1 feel no need of dinner," he wheez-| there perhaps three or four years. He tally fover the kitchen' range. The ed, "but think I had better partake|was frantie with excitement. His; second system comprises the operation of fan-equipped commercial dritrs, or dehydrators, whieh may be had in : PART Ji, The following day Francois, grate- _ ful tor the sympathy of the Beigian, whose name he learned was Le Brun, asked the old man if he would ac- 'company him to the house iu the Rue Royale, as he still entertained hopes of getting a clew there. 's But the Belgian informed I'rancois ™ that he had other business -- which might take him out of town for the day. The Belgian, however, did not The Ideal Vacation-- : A WATER TRIP E all need an Annual Vacation--our tired minds crave new surroundings, new interests, complete change of scene--and it is well to heed this call of the wocds and lakes and rivers for your health's sake, once a year. Come, then, for a boat trip holiday. ' Journey with us to a land that is different--take your vacation on the inland waters of Canada. of a trifle," , hands shook, and his finger nails dug into his palms, as one after another The indefatiguable Francois went' out on his search the following day and again retuimed with the old lady and her daughter. Ag he entered the hotel he saw nsieur Le Brun and invited him to join his party at lunch- eon, but the Belgian had at first no desire for lunch, he said, because he hace slept badly the previous night, However, he changed his mind, an in the course of the talk over the meal ' he was so vindictive in his desire to have the Germans torn to pieces that Francois said: "You have every reason to be venge- ful like myself. It gives me great leasure to have met a man so com- orting to me when I am on this. er- rand. And I will announce now that my efforts have been partly rewarded, for I actually believe I have a clew. The Boche sigs bat IT seek was not shot, but is now believed to be living in a castle near Cologne. I shall proceed " thence when I have further informa- tion." ° "There is every reason to suppose that Germany would be the place to harbor such a fiend," said the Belgian, "even though they may pretend a change of heart." The Belgian was punctilously polite when the two women left, and he con- gratulated Francois on dis ability as a detective and hoped that he would continue to see the Frenchman until he left for Germany. "Fowever," said the Belgian, "as I gaid before. I should advise you to restrain yourself, Remember that you may suffer yourself in. killing this Gerinan. It would be better*to see him locked up for life." . "One can never be certain how long they would keep him jin prison," ob- served Francois. "No, my good friend, I prefer the knife." : In the course of the next few days Francois spent a good deal of his time with Le Brun and one gray day he announced that in a corner of a room in the house in the Rue Royale the - eceupants, now much interested in pis search, had discovered a whip, evi- dently used by the Germans. Tt had, said Francois, bits of tin on the four lashes, the metal being stained with blood. Soon afterwards, when Le Brun said he was going to take a siesta, Fran- eois went to his room and contented . himself by swinging the murderous whip in the air. It awakened Le Brun when Francois struck a picture on the wall, a painting of a pretty scene in Bruges. : "Bon Dieu!" said Le Brun, rushing into Francois' room in a_ disheveled state. "How you startled me. It seemed like the air raid over again!" His eyes fell on the large picture of Jeanette which Francois had propped up against the lookinggliss on his small dressing table. "Tt's nothing to the startling I_am -. going to give that Boehe," asserted See < 5 the Frenchman. "I have had more in- ~~ formation to-day in the short time I - Wwasgeut, and I feel exhilarated with a « passion for revenge. Moreover, there s a chance that she lives--that she lives! Do you hear, Le Brun?" -.*You are fortunate," said the Bel- gian. "My daughter, I know, is "Poor fellow, yer. But I must. not he too joyful. She may not be where I am told she is, and even so she may be " aS * ~ "She may be what?"' asked the older man. "Never mind, we shall wait and see what the bon Dieu gives us," cried Francois. when you tell'things they do not come 'eomforting story about your daughter. | "Sometimes I believe that of the poor sense-bereft women met his eyes. His heart sank as he saw o sign of his daughter, until eventu- ally he learned that some of the wo- men who had shown an improved con- dition were employed as domestics in the insane hospital.. In one section of the grounds Francois, when he had almost given up hope of his prayers and the opal being answered, noticed a lithe young woman watering the flower beds, 7, "She is only happy when she is--" But Francois had flown in her di- rection, and when he faced her, there was no look of recognition. Suddenly her whole countenance changed. It was the needed shock, and the girl dropped the watering can and shriek- ed, "Father!" Without waiting for formalities, beyond saying that the woman. was his daughter, Francois hastened away from the place to the Gare du Nord, where he saw the transport officer and obtain- ed the necessary passes for Paris. He realized that Jeanette must not see any spot which held horror for her ,or that would remind her of the ter- 'vor of years. He left her with a sol- dier in the depot. Then he hastened to the hotel, paid his rent and 'board and went to toss his belongings into the two suitcases. ,it was fifteen minutes before he re- 'turned, perspiring despite the tem- perature. "Just a word, monsieur," said the clerk. "Monsieur Le Brun was asking for you." ; "T have seen him," said Francois, "and--said good-bye." , That afternoon when secret agents of the Belgian Government broke into the room -occupied by Monsieur Le 'Brun, having good reason to suspect him of being a German officer in dis- guise who could not return even to his own land because of his intolerable brutality to his troops, they found a limp body on the bed. He had been flogged to death with that metal tip- ped lash, the blood having spattered on the ceiling and the walls, and on one of his. fingers was the opal ring. In a neat but hurried hand was a note which read: "She fought you and went mad for the time being. You are the same swine who sold me the opal in Paris, where you cleverly outwitted me as a shopkeeper. I thought I, too, recog- nized you when I saw you in this hotel, and never really believed your My friends with. whom you broke bread had seep, you ertering the Rue Royale house Wnd it was le bon Dieu who caused me to bring them and they recognized you. My stories were all to deceive you, but I owe to the opal's change of luck encountering you at the outset of my search. You may never read this note, but others will." "Apparently another Boche who reaped his deserts," said one of the Secret Police. ; "['d like to shake hands with the wielder of that whip," declared the second. "No, he'l] never read the note." (The End.) ---- : That Kind. "What sort of a girl is she?" _ "The kind that everybody says will make a good wife for somebody some any. : ----_ 4% > Bankers are taking interest in the farmer as well as from him. cee e ee 'Two Mark T One evening, when a few friends 'were at Charles Dudley Warner's, Mr. Warner succeeded in getting Mr. Clemens to tell the story of how he announced to Judge Langdon that he and Lily Langdon were engaged to be married. When he had set by felling of his periodical visits to - the Rochester house of the Langdons, and proceeded to explain that at each - yisit he proposed himself to Miss - Langdon as an anxious but undesir- | able suitor. On each occasion he was gently declined, whereupon he would say: ~ - "y didn't suppose you would have ~ me! I wouldn't, if I were you! I don't : - believe I should respect you as I do if; I thought you would ever marry me!" -. But one day she did accept him. As he told this part of the story, says Mrs. Candace Wheeler in Yesterdays in a Busy Life, the sweet humility and 'surprise of the man seemed to envelop him like a garment. It was as if it were always a new astonishment that Hy his dream of this priceless creature as his wife could ever be realized. That was the inner man; but the nnouncement of the engagement to father was Mark Twain, the inimit- he one and only man of his story proceeded. He found plainly im-| | with a burst of laughter. him: self to his liking, he preluded his story wain Stories thing in particular between Livy and me lately?" "No, sir! Certainly not," replied the judge, somewhat flustered. "Well--look sharp--and you will," drayled Mark. : I remember, Mrs. Wheeler contin- ues, that one afternoon, when we were 'all gathered jn the sitting room, 'he, proposed to give me one of his books, asking which I would rather have. [| said, 'Oh, any one," but Mrs. Clemens chose for me the Prince and the Pau- | | per, which was evidently more to her | 'mind than some other of his books. | | Mr. Clemens brought it from the book- | 'ease, and I asked him to write some | sort of inscription so that it might go | 'in my autograph collection. He car-| f ried it to a writing desk in a bay win-| | dow, and in the course of our chatting i 'it occurred to Mrs. Clemens thgt he 'had taken e long time in which to. write a sentence or a name, _ "Why, Samuel," said she, "aren't you hrough with that? You must be writ- ing a chapter." : "No," drawled Mr. Clemens, "but it. doesn't go. It doeSn't sound just right. | I will read it, and perhaps you can see what is the matter?' f : | So he began to read: "To Mrs. Wheeler, with as much affection as is ; 'proper between two people whose re- licts are yet alive." : ' Of course we looked at each other | 'Mr. Clemens. innocently. it doesn't sound right!" -- Fok 'of 110 deg. to 140 deg. F. sizes adapted for farm use. Driers of this type usually consist of a horizon- tal or a slightly inclined tunnel or cabinet fitted with a steam coil or a hot-air furnace at one end and a large exhaust fan at the other. Trays gon- taining prepared produce are placed in the cabinet or chamber through which is drawn a current of heated air. As the heated air becomes moisture- laden, it is removed and replaced by the fan, thus reducing the time ord- inarily required for drying by about one-half. Not all kinds of products can be dried satisfactorily. In fact, little or no attempt should be made to dry those crops which keep well in ordin- ary storage, unless through drying the crop can-be marketed to better ad- vantage. In all cases an attempt should be made to secure a first-class product from each kind of produce handled. This means that only pro- duce of good quality should be used. Cull fruits or vegetables give .a cull product--that is, one of inferior qual- ity. All produce should be thorough- ly and carefully prepared. Temperature best suited for drying varies between 110 deg. and 170 deg. F. In the commercial drying plants, produce is ordinarily entered at the end of the drier where the temper- ature is lowest, preferably 110 deg. to 130 deg. F. Trays. entered here are shifted gradually toward a higher temperature (toward the steam coils) as drying progresses, and the produce is finished off and removed at a temp- erature of 150 deg. to 170 deg. F. In the drying of produce over the kitchen range, an attempt should be made to duplicate this temperature. This can ordinarily be accomplished by lowering the trays nearer to the top of the stove as drying progresses. Apples--Applés dry best when peel- ed, cored and siiced on hand-power or belt-driven machines, because the slices are of uniform thickness, and such slices dry best; where a hand- power or belt-driven machine is not available, special effort must be made to secure uniform slices, preferably three-sixteenths of an inch in thick- ness. After slicing, the prepared fruits should be placed in a four per cent. salt solution for fifteen minutes. Then rinse, spread one-half inch thick on trays and dry as quickly as pos- sible at a temperature of 110 deg. to 160 deg. F. Beans--Beans for drying should be young, tender, and uniform in size. After being washed and snipped, they should be cut crosswise into one-half inch Iengths, or run through a rotary slicer, blanched for three minutes in boiling water, cold-dipped and dried in layers one inch deep at a temper- ature of 120 deg. to 170 deg. F. Carrots--Carrots should be washed, peeled, or scraped free of outer skin, cut into three-sixteenth inch slices, or three-eighths inch cubes, blanched | two minutes in boiling water, dipped, in cold water, spread from one to one and one-fourth inches deep on trays and dried at a temperature of 120 deg. to 170 deg. F. From six to eight hours' t'me is required for drying at this temperature. Cauliflower--Heads of cauliflower must be washed, separated into parts or branches, cut one-fourth inch thick by means of a sharp knife or rotary slicer, blanched three minutes in boil- ing water, cold-dipped and dried in layers from three-fourths to one inch deep at a temperature of 105 deg. to 150 deg. F. ~Peas--Peas should be shelled, blanched from one to one and one-half minutes in vigorously boiling water, cold-dipped and dried in layers from three-fourths to one inch deep at ap-. | proximately the same temperature as that given for string beans. Pumpkins and Winter Squash--- These, handled in the same way as summer squash, give a satisfactory product. -- . Summer Squash--This should he peeled, cut into t -eighths inch slices or one-half inch cubes, blanched for three minutes in boiling water, | The Ideal Water Trip Commence your trip at Lewiston or Queenston where one of our splendid boats is waiting to take you down the River and out over the broad and beautiful expanse of Lake Ontario. The first stop will be Toronto.' Boarding, here, another palatial steamer, we travel the length of Lake Ontario ere morning; arriving. in the upper waters of the St. Law- rence in time for an early-morning view of the Thousand Islands. _ ,, ' A little further on, the river changes from a placid stream toa -*€ Niagara- to- the - Sea' 2 and emerge on Lake St. Francis. Another: series of Rapids and another Lake--its shores dotted with French-Canadian villages-- then on to Montreal and historic Quebec. Not far away is the world- famed Shrine of St. Anne de Beaupre. '! The climax of this glorious trip * is found on the River Saguenay, up whose gorgeous canyons the boat ' steams slowly to give ample time . for the enjoyment of a scene that has no equal for awe-inspiring grandeur. rushing foam-fleck- We "Shoot" its Rapids between sombre pine-clad banks, ed torrent. NADA STEAMSHIP LINES LIM a 9 Victoria Square, Montreal The Water Link Between East and West Break theiong land Journey: travel by boat from Sarnia to the *'Soo,'? Pert Arthur o7 Duluth. Write for partioulars of Upper Lake Cruises through the Great saitod Soas, Ae Write for our Booklet '*Niagara- to-the-Sea,"" which describes this won- derful vacation. TED 46 Yonge Street, Toronto ar cHicouTiM Se nar Hae ADO MURRAY BA' Route of. the Trip- "NIAGARA to-the-SEA" Showing tage. When thoroughly dried, the slices of apples or vegetables should approach a brittle stage. In general, the quality of the product is not affect- ed by more thorough drying, provided it is not allowed to scorch during the drying process. : Many vegetables which adapt them- selves for use in the form of vegetable meals, such as pumpkins, tomatoes and peas, may be dried to a brittle stage and ground immediately through a hand grist-mill. The meal may be stored, until needed for use, in paper cartons with close-fitting covers. _ A home-made cook stove drier that can be used on a wood or coal range or a kerosene stove can be made easily and cheaply. Dimensions: Base, 24 x 16 inches; height, thirty-six inches. A base six inches high is made of galvanized sheet iron. This base slightly flares toward the bottom and has two small circular openings for ventilation in each of the four sides. On the base rests a box-like frame made of strips of wood one or one and one-half inches wide. The two sides are braced with one and -one- quarter inch strips which serve as cleats on which the trays in the drier rest. These are placed three inches apart. The frame is covered with tin or | galvanized sheet iron, tacked to the ' wooden strips of the frame. Thin , strips of wood may be used instead 'of tin or sheet iron. The door is | fitted on small hinges and fastened with a thumb-latch. It opens wide so 'that the trays can be removed easily. | The bottom of the drier is made of 3 a piece of perforated galvanized sheet | | drier is pushed to the back, leaving | the three-inch space in front. \ The next tray is placed even with the front, leaving a three-inch space in the back. The other trays alternate in the same way. This permits the heated air to pass around and over the trays. There is a ventilator at the top. Cautions in Canning. 1. Old or decayed products should not be used. They will probably spoil. 2. Use only one set of directions and follow time-table exactly. 8. Can prodticts as soon'as possible after gathering. 4, Test jars, covers, wire bails, | rubbers, etc., to see if in good condj- tion. 5. Never use rubbers a second time. Jars, covers, etc., if in good condition, ; may be used. 6. If wire bail or clamp does not go into position with a snap, remove | from jar and bend. This is necessary for good results. ; 7, Do not soak foods during blanch- ing--count time while in boiling water, then dip in and out of cold water. Soaking may ruin foods. 8. Have jars stand in hot water while packing to prevent breaking when put into boiling water to pro- cess. 9. Have water boiling before putt- ing in jars; do not count time until water returns to boiling point or pro- duct will be under-cooked and may deteriorate. : : 10. As soon as product is processed, remove and tighten clamps to éxclude all air at once. 11. Jars or containers must not cold-dipped and dried in from one-| jron. Two inches above the bottom is) grand close toge: ; ' I : = oes he ey ea a! gether while cooling. half to three-fourths inch layers at placed a solid sheet of galvanized iron | 'They should cool as quickly as pos- a temperature of 110 deg. to 160 deg. 'Sweet Corn--Sweet corn should be husked, silked, blanched for from five to eight minutes in boiling water, cut in layers from one-half fourths inch deep at a temperature An oc- period. _ : All products should be dried enough held under ordinary storage. 'which is three érches less in lengt land width than the bottem. This | sheet rests on two wires fastened to. the sides of the drier. This prevents the/direct heat from coming in con-} and scraped from the cob and dried! tact with the product and serves as a to three-! radiator to spread the heat more ; evenly. The first tray is placed three 'inches above the radiator. The trays | casional stirring of the corn on the) rest on the cleats three inches apart. | trays tends tc shorten the drying, hold eight trays. 1 The frames of the trays are made to prevent them from spoiling when) of one-inch strirs on which is tacked y Dried! galvanized screen wire, which forms or dehydrated apples carry approxi-,| the bottcms of the tray's. "Bach tray "what is the matter with it?' said mately twenty-five per cent. moisture.'¢s 21 x 15 inches, making it three "Somehow | However, a product which has less inches less in length than the aoe 2 { moisture will keep to better acwan- Tho lowest trav when place A drier of the given dimensions will i sible. _ nes" 12. Hot jars placed on cold metal may break. Best use a board. Ayoid drafts on hot jars. é 13. When cool, test to see if there is any leakage. Jars which ' leak should be emptied into other conbain- ers -and reprocessed at once. ; 14. When cold, store food in a cool place. If sborerocm is not dark, wrap | jars in. paper. é Se : CARIBOU FOOD PRODUCT. Explorer Stefansson Also Suggests Musk Ox as Source of Supply. Vilhjalmur explorer, by a recent address before the Canadian' Commons and Senate, has awakened Canada to the import- ance of the caribou and musk ox as a source of food supply for the nation. The Dominion Government, upon the recommendation of Arthur Meighen, minister of the interior, has appointed a commission to make a thorough in- vestigation of the Arctic and sub-Arc- tic regions with a view to the conser- Stefansson, the Arctic ; air. We find that this difficalty has been anticipated and obviated by a peculiar reservoir in the venous sys- tem, which reservoir is situated at the back of the lungs." °. "fe There are approximately 30,000 autos and 8,000 trucks in Toronto. ~ vation of these wild herds. There are between thirty and sixty million caribou in the North according to estimates. They range as far south as Churchill river in winter and retire to the tundra region in the summer. Thousands are slaughtered by wolves 'and hunters every year. Their meat is equal to fine venison and their hides tan indo leather that resembles cham- ois skin. The completion this year of the Hudson Bay Railway, a branch of the Canadian national system, extend- ing from .the Pas to Port Nelson on Hudson Bay, will open a route by which the animals can be conveniently shipped to market. 'The musk ox are not numerous. They never venture south of the Great Barrens. Their meat is like beef and they yield a wool equal to that of merino sheep. lieves that if the herds were superin- tended by a force of rangers they could be greatly increased and would become in time a valuable commercial factor. eo The Whale's Complicated Breathing 3. Apparatus. ~An eminent naturalist says, cerning the breathing apparatus of the whale: "The windpipe does not communicate with the mouth; a hole is, as & were, bored right through the back of the head. Engineers would do well to copy the action of the valve of the whale's blow-hole; a more perfect ; piece of structure it is impossible to imagine. Day and night, asleep or "awake, the whale works its breathing con- more Jasting than any other; and this lis one of the gifts of Ged to His friends, to these who walk with' Him. And this walking with God is tre 4 possitle d in the, to every man in every age. . }. apparatus in such a manner that nota The joy of religion is deeper and, drop of water ever gets down into the must of | 'lungs. _ Again, the whale ;necessity stay a much longer period 'under weter.than seals; this slone might possibly drown it, inasniuch as line Inugs cannot have access to fresh Mr. Stefansson~ be- THISLEGENDONTHETIN = 1S AGOVERNMENT GUARANTEE OF PURITY.