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I pe ht A+ us im an equal part of flour with it, wet with a very little sweet milk, and cook it on a greased griddle for supper? Try it, and see how good it is with sweet esh butter. Fried pork or bacon is a delicious accompaniment to these Irish cakes. Do you keep a pot on the stove at this time of the year, and make some _oup every day? When the youngsters wome in from school, with keen appeâ€" tites sharpened by a walk in the cool air, they would rather have a cup of soup than a cookie, and it is better for them. Do you mix the cold boiled rice with f‘our, and make biscuits? â€" They,are light and fluffy, as if they were made â€"f cotton, and are delicious spread with honey. . Canned Tomatoes Have fresh picked tomatoes, of unâ€" izorm size if possible, and ripe. Scald for 3 minutes in hot water (using cheesecloth or wire drainer) then unge in cold water. Remove skins ad stem end. Pack whole in hot sterilized jars with a wooden spoon, sessing down well, but not to break «omato. When jar is filled add teaâ€" spoon salt to each quart sealer and .il erevices with juice from the toâ€" ato. Place sterilized rubber and cover in position, but do not seal. Put jars in rack in boiler, having vater at boiling point and reaching {nreeâ€"quarters up the jar. Sterilize for 15b to 20 minutes for 1 day only. Remove from rack, seal tight, and put wway in dark, dry closet. Do you cut off every tiniest bit of fat, mince it fine with a knife, and i=nder it over a slow fire so as to have wme fat for frying potatoes, pancakes, vte.? It.saves lard or butter. Do you occasionally make a war wake, so as to effect a saving in eggs and butter? Some of the dripping iâ€"om bacon or pork goes into this cake, which is made by boiling the iat, raisins and adding the other inâ€" pgredients. Do you make a hash of potatoes =nd left over. meat for the supper? it is much cheaper than buying ham w« cooked meats at sixty or seventy wents a pound. Do you cut the middle slices from the tomatoes, save the ends for soup, dip the slices, which must not be too {hick, into salted and peppered flour, wnd fry them in some of the saved «ripping, made smoking hot? This is a dish fit for a king. When you have enough large toâ€" matoes to go around, do you cut out ‘ne centres, lay them aside for soup, nd fill the cavities with a dressing such as you would make for a chickâ€" en? This uses up stale bread, and urnishes a dish that the little folks like every night in the fall. ® Canned Cauliflower Separate flowerets in nice pieces, soak in a weak brine for 1 hour and drain. Blanch 3 minutes and cold dip quickly. Pack into hot jars, add 1 teaspoon salt to quart sealer. Fill to overflowing with boiling water and proceed as in other recipes, but cook or 20 miuntes for 1 day only. Cauliâ€" cower will not retain its flavor if boilâ€" ed too long. Do ym; ;z;;g-tflé floury potato that boils off the murphies this year, mix Corn and Tomato Combination Blanch fresh corn on the cob five rainutes. Cold dip quickly. Cut the corn from the cobs. Scald tomatoes *4 minutes, cold dip and remove the =<ins and stem ends. Cut into medium sized pieces. Mix thoroughly 2 parts tomatoes to 1 part corn. Pack into iot jars adding 1 teaspoon salt to each cuart. Partially seal, cCook for 1 hour, .or one day only. Seal. ya Canned Pears Remove skins and to keep color let stand in cold water. Then pack half, hole or cut in small pieces inâ€" hot sterilized jars and pour over a boiling yrup made of one cup water to % cup sugar. Wipe rim of jar with clean ‘ry cloth.. Place sterilized rubber and top in position, but do not seal. Set in ‘ack in boiling water in boiler and €ook for 10 or 15 minutes. Remove som boiler, seal tight and stand on end, and next day put away in closet. Cucumber Relish Four ripe cucumbers, 24 small white onions, 3 red peppers, 2 tablespoons of whole cloves, 2 tablespoons of whole allspice, vinegar. Chop the cucumbers wnions and peppers, and let stand over night. Drain, place in sterilized hot jars, and pour vinegar and spices over all. Sweet Apple Pickle Seven pounds of apples, 2 pounds of vaisins, 3% pounds of sugar, 2 cups of vinegar, 2 teaspoons of cinnamon, 1 ‘easpoon of cloves, juice of 3 lemons. Peel, core and chop the apples and clean the,raisins. Mix all the ingredâ€" ients together, and cook for 30 minâ€" utes.. Then place in jars. Do you make salads as frequently HOUSEHOLD ECONOMY HQN AND DEARIE FARM AND HOME TESTED RECIPES Household Hints i [ PRACTICAL IN EVERY HOME Do you get a piece of brisket, throw a handful of salt in the water in which it is to boil, also a tablespoon of mixed spices to every four pounds of meat? This is as good as the meat you pay sixty cents a pound for in the delicatâ€" essen stores. as possible? The remains of the vegeâ€" tables, a little minced onion and celery, with some good dressing, puts an edge on even a pernickety appetite. Do you ever think that each time you make something as a substitute, or something that willâ€"conserve your resources, that you are proving yourâ€" self a good citizen? For the country is calling. on men and women to be careful and saving, as much as it callâ€" ed upon them during the war. Do you make use of red peppers and garlic in your cooking? A moderate use of these flavors affords a change in a diet that is apt to include too many vegetables at this season. Do you make some catsup especialâ€" ly for the kiddies to take in their lunches? It should be extra well saltâ€" ed, and have a tiny suspicion of garlic in it. It will be welcomed as a change from meat in the sandwiches. The tomatoes that are ripening in the garâ€" den# now are just suited for making this catsup. Are you preparing any green toâ€" matoes by the old English recipe? That is, to make a conserve of them, with plenty of brown sugar, vinegar and ground spices, and boil them into a jam. They provide a tasty sandwich if used with cheese. it tightly, and leave it soaking in its own liquor for several days, then boilâ€" ing until tender. If you intend to have a threshing, try this for supper meat, it will disappear very fast. " Do you ever get a piece of flank, spread it thickly with brown sugar and salt in equal quantities, scatter it thickly with ground spice, roll it, tie Do you take the best leaves from each head of celery, wash them and set them to dry on the warming closet of the range in a paper bag? If so, you will have a seasoning suitable for dressings and soups through the winâ€" ter, at only the cost of preparing it Sweet Chutney Three quarts of tomatoes, 2 quarts of apples, 1 quart of onions, 1 quart of green peppers, 2 cupfuls of brown sugar, 2 cupfuls of raisins, 2 tableâ€" spoonfuls of white mustard seed, 1 tablespoonful of powdered cloves, 1 tablespoonful of powdered cinnamon, 2 tablespoonfuls of salt and 2 quarts of vinegar. Chop all the vegetables. Mix the salt with the spices, place all in kettle with vinegar, and boil for 2 hours slowly. Fickled Cabbage One large head of red cabbage, 2 quarts of vinegar, 2 tablespoons of salt, 1 tablespoon of whole black pepâ€" per, 1 tablespoon of cloves, 2 sticks of cinnamon, 2 blades of mace. Cut the cabbage and slice thinly, then sprinkle with salt and set aside for 48 hours. At the end of 48 hours drain the cabâ€" bage. Heat the vinegar and spices, pour over the cabbage, and boil slowâ€" ly for:1 hour. Then put in jars, cover lightly, and let stand until the cabbage is cold, when the tops of the jars can be fastened on tightly. One peck of tomatoes, 10 onions, 6 red peppers, 7 chili peppers, 1 cupâ€" ful of grated horseradish, 1 cupful of salt, 2 tablespoonfuls of whole allspice, 2 sticks of cinnamon, 1‘tablespoon of whole cloves, 1% cups of sugar, vineâ€" gar. Peel the tomatoes, and sprinkle with salt, set aside over night. In the morning drain and chop fine. Put the spices in a bag, put into kettle with chopped vegetables and cover all with vinegar. Cook slowly forâ€"about two hours, uncovered. Place in sterilized jars and seal. How often we hear the remark: "Yes, "and they look homemade." What of it? Homemade is well made. Even if it is not necessary or deâ€" sirable to have gencral sewing done at home, encourage your girls to make little extra articles of dress, collarâ€" andâ€"cuff sets, bags, girdles and such things, and to retrim becoming hats; and let them shop with you and alone, but limited as to the amount of their expenditure, for this will teach them values and demonstrate the actual worth of a dollar and the. soundness of their own judgment. Teach a girl what constitutes corâ€" rect lines, good taste, smart style, serâ€" viceability and appropriateness in dress, and she is not likely to make serious mistakes in the kind of clothes she selects, or the price she pays. Teach your girls to use their hands, to be skillful, to be useful, to think along practical lines, to develop the power of selfâ€"expression, and you have endowed them with a wealth far above any material goods you can bestow upâ€" on them. Of what good is money to the girl lacking selfâ€"control, poise or judgâ€" ment, the ability to concentrate. HOMEMADE CLOTHES When one considers the show blanâ€" kets, halters, and hundred and one articles that go to make up the necâ€" essary equipment that have been lying idle for nearly a year, all of which have to be cleaned and usually reâ€" paired in readiness for exhibition purâ€" poses, it proves a larger undertaking than it might at first appear. Breaking to Halter Perhaps the most important phase of the whole preparation is that of fitting the individual animal so that it might compete with the very. best in his or her particular class. To beâ€" gin with, all cattle that are to be led must be properly broken to the halter. That is to say, they must lead in a quiet docile manner, though not slouchy, in order to exhibit themselves, as it were, to the best advantage. Young stock usually give the most trouble in this respect, although occasâ€" sionally one finds a bad tempered cow which is very difficult to handle. What can be more objectionable to a judge and to all competitors than to have an illâ€"trained animal running at large among the various classes brought out for competition ? The most casual observer cannot help but notice an atmosphere of more than ordinary interest prevailing on the various farms throughout the country. Stockmen everywhere are preparing their cattle for the coming show with that keenâ€" anticipation known only to those accustomed to the show ring. LEADING THE DAIRY CHAMPION INTO THE SHOW RING Washing is also an important feaâ€"=| ture of the process in fitting. Care must be taken that the cattle do not catch cold after washing. This can | be guarded against to a certain extent by selecting for the purpose, a warm ; day with a light breeze. If the aniâ€" / mal is given a drenching of cold or, at least, cool water after a good appliâ€" cation of warm water with plenty of soap it will dry off very quickly outâ€" side in the sun and be less liable to develop injurious after effects. | Science of Clippers and Shears Clipping and trimming have a great deal to do with the general appearance of the individual. It is surprising what can be accomplished with a pair of clippers, a file and a piece of sandâ€" paper. On entering the barns on some of our dairy farms a few days previous to the exhibition, one finds operations well under way. Horns are being filed and polished, cattle are being groomed until their hides resemble in touch that of a finely woven Turkish rug. Even the lad who is usually around the farm for the summer months has his hands full turning the clippers or teaching young calves to lead, l Have It Locked, Too ; Proper facilities for handling equipâ€" ment on the show grounds should be provided. The most convenient methâ€" od is to use a large box or trunk havâ€" ‘ ing a few small compartments. Into. this can be packed all the essential. articles, and a few more that experâ€" ience teaches a man to have always on hand. It is handy to be able to find at a moment‘s notice a packing needle and a bit of twine or a punch and a few rivets, when a halter gives way at the most critical moment. These little things count and save a lot of unnecessary worry and confusâ€" ion. Although we like to trust our neighbours, it is well that the box be provided with a substantial lock. One cannot pick his company on such ocâ€" casions and it is better to be safe than sorry. When They Are Al Looking At Your Cows Are You Going to Make the Best of the Stuff You‘re Showing ? There are a few things that are very annoying to the careful exhibitor. Posâ€" sibly the most troublesome is the man who persists in borrowing. He is usâ€" ually the fellow who thoughtlessly left his curry comb at home or did not think he would need more than one bucket. Not only does such a man handicap those around him by using their tools at such times as they are most in need of them, but he also OUR WATCHES are the best values in the market. Evâ€" eryone is guaranteed. You can get ideas here for that wedâ€" ding present. 2892 DUNDAS STREET L? K\ & $ lijj Marriage Licenses issued, Wedding Rings at all prices By Charles Rive W. J. SHEPPAR D Zpyâ€"R ie â€"B. Wood Sickness Makes The Hair Fall Out Delmay‘s French Hair Tonâ€" ic Brings it Back Your hair needs a tonic as well as you do at times. Delmay‘s French Hair Tonic is a beautiful hair dressâ€" ing, daintily perfumed and antiseptic. It removes the dandruff and feeds the roots, gives life to the hair. It is not a dye, nor will it grow hair on bald heads, unless the hair has fallen out through sickness. Get a bottle of this wonderful tonic toâ€"day. Sold by one druggist in every town. Price $1 a bottle. Fred Benninger, of Hanover, gave nine square inches of skin so that the doctor might try grafting on the arm of his fourâ€"year old daughter, who was so terribly burned a short time ago. Walter Smith, of Hanover, was found in an unconscious state, the result of lead poisoning, the lead havâ€" ing been absorbed while he was . .enâ€" gaged in painting recently. At Napanee Fair, the Willysâ€"Overâ€" land had a car jumping eighteen feet in the air over a fiveâ€"bar hurdle. Walkerton‘s tax rate has been struck at 41 mills an increase of 4 mills over last year‘s rate. Mrs. Wilson, of Goderich, paid ten cents a year for insurance for twenty years anr when her barn was burned collected $50 damages. makes himself very unpopular. ~It is good policy, therefore, to have your own outfit and not to depend upon your neighbor, for he may likewise be depending upon you, and in that case both will be wanting.â€"Chas. Rive. 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