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_ [nome | 2 Wash the skins thoroughly. It is well to use a soft brush to clean them with. â€" Of course, this brushing removes some of the oil, but there is much dirt usually on the outâ€" f d side of an orange. So do the work â€" _ thoroughly and carefully, making an effort to remove the dirt and leave the oil. Pare half the orange, taking off y the thin outer rind. The white t of the rind is bitter. Cut this thin yellow rind into shreds and boil / it until it is tender, changing the e â€" water twice in the process. Grate y the rind from the rest of the oranges, just the yellow outside part. Then take off all the white part of the rind from all the oranges and cut them into very ; small pieces. Remove the seeds. 5 Weigh and allow a pound of sugar _. _ for every pound of fruit.. Drain the o orange pulp into a sieve, without _pressing it, and put the juice on @Bhe sugar and boil until clear. Add to this syrup the boiled shreds of § skin and iboil for ten minutes. Then add the grated rind and the orange pulp and boil until a sample of it ickens when cooled. rapefruit Marmalade. â€" Grapeâ€" it marmalade is also delicious and is as interesting to prepare as & is orange marmalade. To make it, _ wechoose six rather small grapefruit «> WAaind wash them well. Then cover _ . them with cold water and boil until e . they are soffé. Be careful, when " gesting their softness, not to punc= ture themâ€"with a fork. and so. fose some of theirâ€"juice. ~Drain~ them when done and lét them cool, and & then, with & sharp knife; pare off £ the thin, outside yellow skin and + shred it. (Cut: theâ€" ‘grapéfruit in half. Take out all the seeds and _ ®take out the pulp. . Boil .a quart of water and five pounds of sugar unâ€" « Candied Orange.â€"Candied orange or grapefruit peel can be made at this time of year and packed +in small glass or tin boxes to use for several months to come.. The pulp +*>can be used for fruit cocktail or _ salted, and the halves of skin from which it is removed can be candied. .. > Orange _ Marmalade. â€" Orange . marmalade is a . standby in most _ shouseholds and if oranges are now â€"~ at: their cheapest and best in your markets â€"this is {hé time to make it. But remember that it is worth while to use:â€"good oranges. It does not matter if they are very small. But _they must be juicy and of good flayâ€" or. Soak the shells in cold water for two days, changing the w#@er once or twice if convenient. Drain the shells on a sieve and plunge them into boiling water for five minutes. Drain well again and then cut off the thin, outer skin and shred it. Put it in a saucepan over the fire with three cups of suge® to two of water and enouge @f the syrup so til clear and add the rinds, shredâ€" ded, and boil ten minutes, then add the pulp and boil until a little of it when cool is thick enough. Jelly for a Year.â€"The cores and skins_should be broken and the whole apples should be washed and sliced with skins and cores in place. Then the whole mass should be put in a granite or aluminum amrescrving kettle and barely coverâ€" ‘fwith water and cooked ~slowly cuntil tender. Next it should be drained through a jelly bag for twelve hours and then measured, and to every pint of juice a pound of granulated sugar should be alâ€" lowed. The juice should be brought to the boiling point and then the sugar, slightly warmed, should. be added and stirred into the juice until dissolved. Then the mixture should be boiled rapidly, until it is ready to jelly and it should be put in jelly glasses and. sealed. â€" This jelly can be made now to last for a year.. It is a delicious jelly in sumâ€" mer, simply because apples are then out of season and the taste is, therefore, welcome. Apple preserves can be made to ive their quota of cores and skins Qbhe jelly kettle. Use rather tart apples with good flavor, and core and pare and quarter.them.. Weigh them then and allow an â€" equal weight of granulated sugar. And to each pound of fruit allow the juice of two lemons, the grated rind of one and a cupful of cold water. Boil the sugar and water for two minutes and then add the lemon and the apples and simmer until the apples‘are tender. Seal in jars while hot. ; _ Apple jelly should be made at the same time that some other apple «wreserve is preparâ€"d, for the skins rand cores from the apples used in some other way may be added to the jelly. : A good jelly, in fact, can be made from skins and cores alone, ‘but the cook can satisfy her desire for economy ‘by an extra core from Every apple. _ e 4 It makes a man feel curious and it ! makes the teardrops start, And he feels a kind o‘ fluttering round _ the regions of his heart, *He can‘t look you in the cyes; he don‘t know what to say, With your hand upon his shoulder in a friendly kind of way. All milk puddings intended to be ‘eaten at luncheon should be preâ€" paredas soon as breakfast things are cleared away. At a time when it was thought that Germany wanted to get a footâ€" hold in Holland Bismarck and the Dutch Ambassador stood watching a review of the German army. As a well set up body of men marched past the Ambassador said : ‘‘Fine soldiers, but too short."‘ Then came the Grenadiers, between six and seven feet tall; nevertheless the Ambassador‘s comment was the same as before : ‘‘Fine soldiers, but too short." "I mean that we can flood Holâ€" land eight feet deep,"‘ replied the Ambassador. "When a man ain‘t got a cent, and he‘s feeling kind of blue, And the clouds hang dark and heavy and won‘t let the sunlight through, It‘s a great thing, O my brethren, for a fellow just to lay His hand upon his shoulder in a friendly kind of way. ‘‘What does your â€" excellency mean?‘ asked Bismarck. O, the world‘s a curious compound With its honey and its gall, With i#ts cares and little crosses, but a good world after all; And a good God must have made it, â€" leastways that‘s what I say, When your hand is on my shoulder in a friendly kind of way." formed to cover the shreds of skin. Bring to a brisk boil and then simâ€" mer slowly for a couple of hours. Then stir until the syrup sugars around the shreds of skin and cool and pack. ‘ Protect your polished floors by pasting small circles of felt on the legs of your chairs. & e > Boiled puddings should never be turned out the moment theyâ€" are done. They are very likely to break if this is done. If you would have your fried eggs look pink and beautiful, fry them one at a time in a good deal of fat and give them your undivided attenâ€" tion. As they are cooking take a spoon and continually pour the hot fat over them until they are done. An egg that is a little stale is alâ€" most sure to break its yolk when it is put into the pan. In making a plain omelet, it is better to add hot water than milk, as it makes it much more tender. Cakes should not be placed in, a cold place or at an open window to cool. The steam will condense and make them heavy. _ yop In making stuffing for roast turâ€" key take a quarterâ€"pound of beef suet, minced, two ounces of minced ham, grated rind of half a lemon, one teaspoonful each of minced herbs, parsley and salt, one saltâ€" spoonful of pepper, one saltspoonâ€" ful of pounded mace, one breakfastâ€" kupful of the breadcrumbs, two well beaten eggs ; a little milk if it is too dry. Mix thoroughly. Grated raw potatoes will lay dust and help clean carpets. _ Old magazines or catalogues are fine for icleaning irons on. Dry your crusts in the oven, put through the meat chopper and save as crumbs for stuffing poultry, etc. Melt one ounce of butter to stir inâ€" to the cupful of crumbs when ready to use. For grease spots make a stiff paste with fuller‘s earth and vineâ€" gar. Roll it into balls, and dry them. Next damp the grease spots and grate one of the balls over them and leave it until it is dry, when the marks should be washed with tepid water. These balls are exâ€" cellent to keep at hand for emerâ€" gencies. In order to "tilt‘‘ pictures proâ€" perly, without putting nails under them, see that the serews are placed in the centre of the back of the frames, and if you have not a picâ€" tureâ€"rail the cord should just reach the top of the picture. Before drivâ€" ingâ€"the nail in the wall dip it in hot water and it can then be driven quite straight without breaking the plaster. When the hemstitching on bed linen breaks apart, cover it with a row of feather stitched braid, neatâ€" ly stitched on at each side. _ _ A good way to stiffen the bristles of hair brushes after washing is to dip them in a mixture of equal quantities of milk and water, and then dry before the fire. To remove stains from. knife handlés and also to keep the ivory from turning yellow, rub the handles with a cut lemon; afterâ€" ward wash in soap and water and dry immediately. For potato puffs take some cold yoast meat, cut very small, season with pepper and salt. Roll and mash some potatoes and make them into a paste with one or two eggs. Roll this out with a dust of flour, cut into rounds; put some of the minced meat on one half, and fold the other half over. Fry the puffs in boiling fat until golden brown. IN A FRIENDLY WAY. A Diplomatic Tip. MHousehold Hints. In 1871 King Edward replaced the original mansion with the present Elizabethan brick and stone strucâ€" ture, and he largely added to the latter from time to time. Among other additions is the huge ballroom where it has been said, he would enâ€" tertain "the whole county‘" at a ball. At Sandringham, indeed, there is almost everything to satisâ€" fy the taste of everybody. And the peculiar charm of the place, says one who has often stayed there, s that ‘while the racing man feels that he is not called on to profess a knowledge of gardens orâ€" Sevres china, the garden lover and the art eollector knows that it is not inâ€" cumbent on them to expatiate on the merits of racehorses or the pediâ€" grees of shorthorns.‘‘ Such is the atmosphere of the gracious English Sandringham mwas bought by King Edward, as Prince of Wales, in the year 1861, from Mr. Spencer Cowâ€" per, stepson of Lord Palmerston, probably the most popular premier of the Victorian era. The extent of the estate at that time was about seven thousand acres, but the late King added to it from time to time until now its extent is about twelve thousand acres. The price the late King paid for the original property was $1,100,000, but he expended money on it so lavishly, in the way of alterations and improvements, that is now worth at least double that sumâ€"if, indeed, it is possible to set a marketable value on proâ€" perty which its royal owners have rendered unique. What Sandringham Is. The late King inspected countless estates before he decided on the purchase of Sandringham. And two main reasons finally decided him in favor of what came to be his bestâ€"loved home. First, situate, as it was, in Norfolk, it was a long way from Windsor, so that he would not be too much under his mother‘s eye when on his own demesne, notr would there be any difficulty of the "two Kings of Brentford" kind Secondly, the County of Norfolk has always been famous alike for the quality and for the variety of its gameâ€"and King Edward loved shooting passing well, although he was never anything approaching the firstâ€"rate shot that King George is. Still, under his regime, the pheasant shooting and partridge driving at Sandringham came to mean shooting parties of the largest and pleasantest kind, at which the element of the old personal friends was predominant. The soil at Sandâ€" ringham is of the rather rare kind on which both pheasants and partâ€" ridges flourish. HOME OF QUEEN ALEXANDAR As by sea, so by air, the Germans seem to fancy the east coast of Engâ€" land for their abortive, if annoying, raids. The attack on Sandringham was peculiarly exasperatingâ€"as, no doubt, it was intended to be. Sand:â€" ringham Hall was not only the la‘qe King‘s favorite residence, but it 18 his widow‘s principal one . toâ€"day, while, as man and boy, his present Majesty has spent more days in that cheeriest of country houses than he has in any house in all his Dominâ€" ions. It is curious how little the public generally seem to _ know about this favorite abode of royalty. The present writer had the advantâ€" age some years ago of going over this royal residence, and he characâ€" terized it unhesitatingly as quite the most charming houseâ€"we _ are not talking of a palace or of stateliâ€" ness, for Sandringham is not the one, nor does it lay claim to anyâ€" thing of the otherâ€"of which he has ever seen the inside. Was Bombarded By German Airâ€" shipsâ€"It Is Probably Worth Over $2,000,000. SANDRINGHAM THE FAVORITE ABODE OF ROYALTY. as passenger The heir to the British throne is toâ€"day at the battlefront in France as an aideâ€"deâ€"camp to Sir John French. He is here seen driving his own car, with Prince Alexander of Teck, our future Governorâ€"General, mt nr c co:. c â€" tC â€"caay 3 °. § C‘ c s.:.. CC â€". o -si?é?:-::-;.; > e o â€"cm=COt_ _ _ _WKo _ _ gal. .. N 1 & * _ .e caty _ _ . _ . onl On ce t _ Lo@R.l uc 3y : aG%o s a=kaso *\gg, :»:.;p'- _ _ a$% . o <scilt. â€" § :&&:3? % aoml Cw s c oams _. _ m io ges d oies i e oo n ie se Soo t Ts <o es o uces ty e W‘;&p“"@ ~ 35 § + : Mss ces caran.. s se s & y y3 <\3, _ . _ _ y _ a5 C ts L oi c c aate . â€"s ts Lyt y Oy .. y uscsâ€" yauss se aas 0 Q:;E&g«k‘.-;\ ie oo ne. t e gmiaiies O . y uy y se tss us ‘é*s«"\c\ s (e uns > S e ucss c aainet e sGt t mouaa ~ Ltane e o . & ns Sos j C e 1Io . (GC â€" one aco ons anteaks PC _ td on j @;xg’\\; se c ums 1 _ t t . p _ fer esnt e o % o arent o n take es ... o. 0 stt .. o. *# . Nencocmnacee deroa® on io mc imeRiet y s %‘M” HCLoce meetorudee Wfi_.-.‘;w?;; tm ie o $ .c 2 .6 S e . es oo ce YÂ¥ . tCt oplas> s 1 z.. 9 ‘ e stt usc i â€" . C uoi .t § 34 > \3\ . e i. C fus wett s ooonen areaite en ustt ubs The Prince of Wale :;\"fi:-"»“«fii: The other day a dairy company‘s complaint clerk was called to the telephone. "‘This is Mrs. Mixin," said a woman‘s voice. "I want to know if your cows are contented "Whaâ€"aâ€"at?"‘ asked the amazed clerk. The woman repeated her question. "I see that your rivals advertise that their cows are _ all contented, said she.â€" "I will begin to take their milk unless I am asâ€" sured that your cows areâ€" all happy.‘‘ The clerk begged her to hold the ‘phone a moment. Then he went away and gnawed a corner of his desk. When he returned to the ‘phone he said : ‘"I‘ve just_ been looking up the books, madam, and I‘m happy to say that we have not received a complaint from a single one of our cows." * A girl student, in taking leave of her college dean, said : ‘"‘Goodâ€"bye, professor ! I shall not forget you !"‘ "Oh, I beg of you,""‘ replied the proâ€" fessor, ‘"don‘t mention such a trifle.‘ The herring industry at Yarmouth naturally finds employment for a very large number of fishermen. Perhaps something like two thousâ€" and fishermen live in Yarmouth itâ€" self, and another thousand in neighâ€" boring villages, while several thousâ€" and Scottish fishermen will come down and make Yarmouth their base of operations during the auâ€" tupinâ€"fishing... The curing of herâ€" rings is aâ€" subsidiary industry, which gives employment to thousâ€" ands. Annually, about five thousâ€" and Scottish lassies will migrate to Yarmouth in the autumn to "kipâ€" per‘‘ herrings and to turn them into ‘bloaters.‘‘ Altogether, in the auâ€" tumn months the requirements of the fishing industry add _ about eleven thousand people to the norâ€" mal population of the town. Cromer and Sheringham. Two of the other places on which the airmen of the ‘"babyâ€"killers‘‘ dropped bombs are Cromer and Sheringham, both seaside places. The former is the most fashionable watering place on the east coast, standing on high ground and shelâ€" tered by wooded and heathery hills. It has fine cliffs. And it is kept exâ€" clusive, by reason of the fact that the prices it charges for board, rooms, and the like, are as steep as its cliffs at their steepest point. Cromer has for long been famous for its crab fisheries. So_ famous has it become for that that nearly all crabs, whether caught there. or not, are called "Cromer crabs." Lobsters, as well as crabs, are caught in large numbers both at Cromer and also at Sheringham, which latter place is a rising seaâ€" side resort some five miles west of Cromer. _ King‘s Lynn, another place where the German airmen giropped some of their souvenirs, is situate on the shore of the Wash. It is of great historic interest, its special corporate privileges dating from the days of King John. As late as 1722 more wine was importâ€" ed into King‘s Lynn than into any town in England, with the excepâ€" tions of London and Bristol. Its shipping trade is still considerable. Yarmouth, <another _ unfortified place in Norfolk which was favored with the attentions of the bombâ€" droppers, is the second largest town in that county, Norwich (where they make the mustard) being the largâ€" est. It contains about 52,000 peoâ€" ple normally, but in the summer this population is multiplied many times, for YÂ¥armouth is the most popular holiday resort on the east coast of England. It has one of the finest beaches imaginable, with a sea front promenade of _ nearly three miles and two remarkably fine piers. It is the principal fishâ€" ing port of Norfolk. And its herring fishery is of worldâ€"wide fame. In one year as many as 500,000,000 herâ€" rings will be landed at this one Norâ€" folk port. . home which the Kaiser‘s merry men have done their futile best to deâ€" molish. The Yarmouth Bloaters. edeanmeen 1e esn e hy s iss \@ h d onmunne S as ~~¢ K. cce c ccrmtarrgay ~ y § 0t . ca ns ocose,. ~o§ . s &._\Qfé. 2 y ul stayy stt sn. yq o0 yysyy v§ SSÂ¥ râ€" o .cs t ts Mess CA ic css 4000c m ts es tade 0o $ ty ... ty o es | y § â€" §° SIf . ... .t c cyfanmecs 4 & it ... g0fy csmm â€" Cl o .o ‘\\A\‘\\'\Q\\ s f.‘@“"‘ is S eracegr .n o o Mc oc ts Racs is a . Stet o. 4", t . s ces t { s :‘i\ w @ s '@fl > §\ es cssy & gftias To o a io. Ssotstone o s Sypi® f. [ W â€"a. o olsc s Geawn s â€" c .w dW 2. o opcens & l irmcom... J on d stt n on mc a n & C rces.. ces‘ t 1 ul aet His Own Chauffeur at the EFront. Not until Abbas Pasha succeeded to the throne on Tewfk‘s death did Hussein return to live permanently in Egypt.and resume the occupancy of his palace at Cairo. Taught by He took up his residence at Pars where he spent a considerable porâ€" tion of his boyhood and youth unâ€" der the particular care of Napoleon III. and of Empress Eugenie, who were very fond of him and who had treated him with the utmost kindâ€" ness. He was a welcome guest in the Foubourg St. Germain and_ at the leading Parisian clubs, and made his home, indeed, on the banks of the Seine throughout the whole of the reign of Khedive Tewâ€" fik, who took advantage of his abâ€" sence from Egypt to encourage all sorts of stories to his detriment, reâ€" garding him as a dangerous foe. Clear of Intrigues. In this way Hussein was able to keep his skirts entirely clear from all intrigues in connection with the Arabi insurrection, that brought about the bombardment of Alexanâ€" dria and England‘s military occuâ€" pation of Egyptâ€"intrigues in which so many members of the Khedival family were incriminated, and in which even Khedive Tewfk himself was so badly involved, that Lord Randolph Churchill repeatedly inâ€" sisted in the House of Commons at Westminster on his deposition. Orientals as a rule disdain to dance. They are content to employ men, and more especially women, to dance for their ~entertainment. These dancers are held in singularly low esteem. This will serve to explain the atâ€" titude of most Orientals at Euroâ€" pean and. American â€"balls. They very, very rarely take part in the dancing themselves. It cannot be said that Princess Hussein was a very devoted wife, and for her there was no such thing as the captivity of an Oriental haâ€" rem, which even in those daysâ€"I am talking of a period between thirty and thirtyâ€"six yvears agoâ€"had beâ€" come a mere figure of speech, as far as the great ladies of Egypt were concerned. She was most of the time «â€"away from her husband. sojourning in Paris, at Trouville oz at one or anâ€" other of the ultraâ€"fashionable therâ€" mal resorts of Continental Europe. She would go about entirely unveilâ€" ed, did not hesitate to appear at the opera and at private entertainâ€" ments in Paris in the most daringly decollete of dresses. U NFW MLFR 0F H8YPT Under the cireumstances, it 18 remarkable. and worthy of note, that the new ruler of Egypt, Sultan Hussein, should be passionately fond of dancing. And he is now in his sixtyâ€"fourth year. He is about five feet nine in height, square shouldered, lithe, wiry, slim waistâ€" ed, small feet and bhands and his legs slightly bowed, as those ‘of a man who was accustomed to spead much time in the saddle. A veteran diplomat contributes the following recollections of some years ago of Prince Hussein: _ / I found him a most agreeable, inâ€" teresting, and amusing companion, save when he was wont to complain, in the most unâ€"Oriental fashion, of the extravagances of conduct and of purse of his one and only wife, the Princess, Ainâ€"Elâ€"Haat Hanem, daughter of Prince Achmet, and who was quite as Europeanized in appearance\and manner as her esâ€" cort. When his father Ismail was deâ€" posed and sent to exile, Hussein took his departure from Egypt. PRINCE HUSSEIN SAID TO BE FOND OF DANCING. Has Played Active Part in Agriculâ€" tural Development of Egypt. The Khedive‘s Wife. his experience of what had virtusily been many years of foreign exile, and realizing that the English were in Egypt to stay, he determined to refrain from antagonizing them in any way. He knew that it was withâ€" in the power of Lord Cromer to send him_ out of the country at twentyâ€"four hours‘ notice if he showed himself in any way inimical to the presence of the British, or to the British methods of adminisâ€" tration. The newer generation of English officials in Egypt learned to trust him, and by his refusal to associate himself with Khedive Albbas in the latter‘s manoeuvres against the English and by restricting himself entirely and wholly to the fostering of agriculture he succeeded in winâ€" ning the good will of Lord Kitchâ€" enen while the latter was British Plenipotentiary in Egypt. Final Report of the Census and Statistics Office. Census and Statistics Office, Otâ€" awa, has issued its final report on the yield â€"and value of field crops in 1914. The report states that, in marked contrast to 1913, the season proved particularly. unfavoerable to the growth of grain.. Persistent drought throughout. the. greater part of the Northwest â€"provinces reâ€" sulted in a yield per acre of the chief cereals lower than in any seaâ€" son since 1910 and lower than the average of the six years ended 1913. In Ontario and Quebec, though the grain crops suffered from a dry seaâ€" son, the conmditions were not so unâ€" favorable, whilst in the Maritime provinces a favorable season resultâ€" ed in good returns. For the whole of Canada the area estimated to be sown to field crops was 35,102,175 acres, as compared with 35,375,430 acres in 1913; but owing to the drought the total proâ€" ductive area in 1914 was reduced to 33,440,075 acres. Upon this area the total production of grain ecrops in bushels was as follows: Wheat, 161,280,000 as against 231,717,000 in 1913; oats, 313,078,000 against 404,â€" 669,000 ; barley, 38,201,000 against 48,319,000 ; rye, 2,016;,800 against 2,â€" 300,000; peas, 3,362,500 against 3,â€" 951,800; _ beans, 797,500 against 793,300 ; buckwheat, 8,626,000 against 8,372,000 ; mixed grains, 16,â€" 382,500 against 15,792,000 ; flax, 7,â€" 175,000 against 17,539,000 ; and corn for husking, 13,924,000 against 16,â€" 768,000 bushels. In the three Northwest provinces of Manitoba, Saskatchewan and Alâ€" berta the production in 1914 of wheat is placed at 140,958,000 bushâ€" els compared with 209,262,000 bushâ€" els in 1913, of oats at 150,843,000 bushels compared with 242,413,000 bushels, and of barley at 19,533,000 bushels compared with 31,060,000 bushels. ‘The wheat production of 1914 in â€" Manitoba was 38,605,000 bushels from 2,616,000 acres; in Saskatchewan _ 73,494,000 _ bushels from 5,348,300 acres, and in Alberta 28,859,000 bushels from 1,371,100 acres. So he made up his mind to refrain‘ in the very strictest manuer from politics and to resist the pressing invitations of his nephew, Khedive Abbas, of the Nationalists, of _ the foreign opponents to English views in Egypt, as well as the requests of Sultan Abdul Hamid, that he would adopt a political role On the Banks of the Nile. Instead he devoted himself entireâ€" ly to the promotion of agriculture, and especially to the exploitation of his extensive estates in Upper and Lower Egypt._. He assumed the Presidency of the Khedivial Society of Agriculture, which has for , its object the encouragement of the adoption of more enlightened and modern methods of the cultivation of land. His activities in this conâ€" nection naturally brought him into close touch with Sir William Willâ€" cocks, Sir William Garstin, and the other organizers of the new system of irrigation in the Land of the Nile, and go much mutual confidâ€" ence and respect were engendered that Hussein may be said to have been working for the past eighteen or twenty years in close unison with them to increase the fertile areas of Egypt and her powers of agricultuâ€" ral production. 5 3e Computed at average local market prices the values of these crops in 1914 wore as follows: Wheat, $196,â€" 418,000; oats, $151,811,000; barley, $21,557,000; rye, $1,679,000; peas, $4,895,000 ; beans, $1,884,300; buck: wheat, $6,213,000; mixed ~grains, $10,759,400; flax, $7,368,000, and corn for husking, $9,808,000.â€" For all field crops, including root and fodder crops, the total value amounts to $639,061,300, as comâ€" pared with $552,771,500 in 1913, the increase of $86,289,000 being chiefly due to the enhancement of prices, which has thus more than counterâ€" balanced the low yields of grain in consequence of the drought. > â€" iSuccess is utter failure if achiev ed by the sacrifice of moral prir cipals. â€" â€" The yields per acre were in bushâ€" els as follows:â€"Fall wheat, 21.41 compared with 23.29 in 1913 ; spring wheat, . 15.07 against 20.81; fall wheat, 15.67 against 21.04; oats, 31.12 against 38.78; barley, 24.21 against 29.96; rye, 18.12 against 19.28; peas, 17.64 against 18.05; beans, 18.20 against 17.19; buckâ€" wheat, 24.34 â€"against 21.99; mixed grains, 35.80 agamst s3.s8; flam, 6:062 ‘against=11.30; and corn fof husking, 54.39 against 60.30. CANADA CROPS IN 1914.