The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

"I‘m afraid the hall is rather narâ€" row, and you‘ve grown so huge," he heard Paisy say. ‘There, you. silly, yon positively squeezed me!l Oh, I aslway s id there was no room for two What an actress the girl was! She was talking as though she were really glad to see him. Mr. Brown, pitying the victim of her deceitfulness a little, went on whistling asain. "That‘s all very well," said Mr. Brown, laughing. ‘I expect I shall have to try what it‘s like being jeaâ€" lous, watching you talk to another man all the time I‘m with you." At that moment there came a loud knock at the front door, and Daisy went. Mr. Brown remained leaning argainst the dresser in the kitchen, whistling, the picture of a man perâ€" fectly sure of his sweetheart‘s affecâ€" tions. you i & an>> «©Yes, a child couldn‘t have mistaken the directions, but I daresay he will. He‘s on father‘s side of the family, you know. He‘s going to marry Bess Giles, the daughter of some puddingâ€" headed old farmer who lives out this way. I expect the pair will be well matched." "No, Ted," said Daisy, firmly. "You two men talk and I shall be able to get on with my sewing, then the evening won‘t be quite wasted." "Oh, that‘s all right," said Mr. Edâ€" ward Brown, her accepted suitor. "I‘ll help you set supper for him, and when he comes I‘ll talk him silly about pigs and mangoldâ€"wurzels. According to his letter he ought to be here in a few minutes. You told him how to get here from Liverpool Street, didn‘t "It‘s a nuisance his coming up just now, with:mother, not herself and me busy all day," said pretty Daisy Meaâ€" dows, as she finished laying the supâ€" perâ€"table. "But we haven‘t seen him since he was a boy, and as it‘s his first visit to London we couldn‘t do less than ask him to stay here. No doubt he‘ll expect all sorts of preparaâ€" tions." g RELATIONS § that the cheese is ready to eat. It is true that it may be, and often is, eatâ€" en as soon as it is cured, but it really never ought to be until it is "ripe." This is when it has stood in such a place as a coolâ€"curing room, or some place with similar conditions, until the processes of change that were started by the rennet have been comâ€" pleted and the cheese is at its final and mellow best. Only then will it always agree with delicate digestions, afford the finest eating and nutritive qualities. Once there was a time when Canadians would only eat cheese when it was very green and uncured. But at that time the total cheese consumption cut a very small figure. . With the curing of cheese it increased, but with the broader realizâ€" ation of just what the real difference between a ripe cheese and a green one is, the home demand for cheese began really to grow. _ _A cool curing room, one that deâ€" mands. nothing more in the: way of temperature than a range of 50 deg. to 60:deg., is by no means a difficult With the adoption of the coolâ€"cutrâ€" ing room, the quality. of Canada‘s cheese showed a vast improvement. It popularized Canadian cheese in the Old Country, and it was with the genâ€" eral adoption of the coolâ€"curing room, with the advent of firstâ€"class cheese upon our own home markets, that the home demand and home consumption of cheese began to show an increase. Cheese regarded But this What May Come of the Further Development of the Coolâ€"Curing Room. Coolâ€"curing rooms should be so built and equipped as to make it pracâ€" tical to maintain~ a temperature of from 55 degrees to 65 degrees â€" conâ€" stantly and with certainty. This is the proper temperatureâ€"for the curâ€" ing of cheese. The humidity of the atmosphere should be neither too dry nor yet too damp, but about normal. Under these circumstances it is easy to assure a good cure to the cheese before it is shipped. CANADA‘S CHEESE â€"POPULMRIZED ?” that has been cured may be as having been fully made. is not by any means saying Ne4WALL OF ICE CHAMBER snavines enavines DETAIL DF BRICK CONSTRUCGTION DETAIL OF FRAMEâ€"CONSTRUCTION A plan for a cheese factory with coolâ€"curing room in Ta© doarone Papth won seace Tas.shcormg ccarboano earth erick mow sPact imow FieS. WALL OF CURNG RODM: F7 WALL OF CURNS ROOM. "I said, is there anything else you bloomin‘ well want?" Daisy looked up. "Yes," she said icily, looking round the table. "Why, poor Cousin Tom, you‘ve had nothing to drink!" "But it must be quite ten minutes‘ walk to the dairy, andâ€"â€"" "Never mind, Tom doesn‘t mind waiting, I‘m sure." "Water!" exclaimed Miss Meadows, scornfully. "Water does for you, Ted, but men of Cousin Tom‘s build couldn‘t keep themseives going on it. Just slip over to the dairy and get a quart of buttermilk." s They were in a picture show. Daisy, in her most fetching attire, was sitâ€" ting between her sweetheart and her cousin in the best seats, for which Ted had paid. When the funny films were on the cousins.sometimes threw him a word, but during the love scenes they sat souifully silent, and because Ted snorted during the tenderest parts they said he didn‘t know what love He repeated it three times in mildly sarcastic tones, and, receiving no atâ€" tention, shouted it at last in a treâ€" mendous voice. B e "I‘ll get him some water," said Ted, with alacrity. "Not a bit," said Tom, accommoâ€" datingly. * "This is Ted Brownâ€"erâ€"a friend of mine," said Daisy. "Ted, my Couâ€" sin Tom." "Give us your hand, lad, if it weighs a ton!" said Tom Meadows. "Is there anything else you would like?" said Ted, when the visitor had finished his third helping of cold beef. As Mr. Meadows progressed with his meal Ted. Brown found it hard even to get a word in edgeways. The cousins seemed positively wrapped up in each other‘s conversation. But it was not Ted‘s hand which weighed a ton. people with that hatstand in this poky little passage." Poor Ted suddenly stopped whistâ€" ling. The next moment there entered the biggest specimen of the county cousin ‘breed he: had ever seen. To keep allâ€" our food under condiâ€" tions that parallel those of the coolâ€" curing room would be a pleasant thing to think about. Suppose that every edible product of the farm were stored in a nice clean building adaptâ€" ed for it. Suppose that it were a posâ€" sibility that there might be some temâ€" perature at which _ all of the best qualities of these stored foods might have a chance to fully develop, while at the same time the development of other qualities not so desirable might be prevented. Suppose that at the same time the texture and appearâ€" anceâ€" and digestibility of the apple, the pear, the peach, the plum, to say nothing of the vegetablesâ€"cabbages, shavincs he would pay that much more for properly coolâ€"cured cheese, it was very hard to say just how much it saved the factory. Many times it was possible that cheese which had been ecoolâ€"cured was saleable at a good price when, had it not been properly cured in this way, it might scearcely have been saleable at all. Have We Encugh Coolâ€"curing Rooms? shavines .. Biro "Does the cold storage room pay ?" There are many buyers whose opinâ€" ions are available as to what the coolâ€" curing room means to the individual factory. One of these has estimated it at something like from %& cent to 4 cent per pound. in actual market value. But he qualified this estimate by the further statement that while matter. Either brick or frame outside construction will do. To provide cold air, either a subâ€"earth duct, a stored supply of ice, or even steady streams of running cold water will do. If ice is used, an air duct from the ice room to the coolâ€"curing room will proâ€" vide the cold transmission. . If, cold water is used, a radiator system such as is used in hot water heating will be effective. Walls require to be made as nonâ€"conductive as is economically practical.. Stuffing with sawdust or fine shavings between the joists, then tar paper and boarding, will make the walls cold and heat proof. z2l omen moh SPACL TacisoARoNa. PaPCR Tap SHCrrNg â€"ciaracame â€"rarch. Tac soanome â€"earc® â€"ran antEtin® JY BOILER AND ENGINE ROOM WASH ROOM MAKING RDOM 91 a70â€"270 "That was kind of you, but she won‘t have any moving pictures to look atâ€"coming back, and she might feel lonely. Besides, I don‘t know if it‘s your presence, Tom, but, someâ€" how, I want to see fresh green fields, and hear the birds, and all that. I don‘t know a cock robin from a cow, but I daresay you will point out the difference to me." "No," said Tom, soulfully. "I was thinking how beautiful it was, the way the big man from the Wild West went and kissed that London girl in the log cabin." "Then you wouldn‘t mind coming to Muggleton, after all?" said Daisy, turning radiantly to her cousin. "You hear that, Tom?" "I was only saying, Tom," said Ted, leaning over, "that I shall be glad to accept your invitation to Muggleton, after all." "«You‘ll find it very dull, I‘m afraid," said Mr. Meadows, discouragingly. "Better leave it to Daisy." "But I thought you said you didn‘t care for the mud, lad? I was going to ask Daisy here to come alone." â€""When he suggested the other day that we should go down for a day when he goes back; you set your face against it." "I‘d got the notior ting yours too near . but I wasn‘t myself." "It‘s beginning to strike me that being entertained {s rather nice," said Mr. Brown though\tfully. "I could do with a breath of country air, as a matâ€" ter of fact. I‘ve not been used to all this gaiety," he added, bitterly. "«Yes. Considering it‘s.always picâ€" ture shows with you in the dark, T‘ll admit it," said Ted. $ "Well, if you went down to Muggleâ€" ton to be shown round, you‘d find Tom would do his best to entertain you." ©Your cousin‘s been here a week, Daisy," young Brown said at Jlast, "and being engaged myself, I‘m beâ€" ginning to wonder what Bess Giles will say when she hears he‘s decided to stop another three days." "I‘m sure he‘s seen little enough, after all." f ; Miss. Meadows tapped her foot a little, a sure sign she was losing her temper. Each cheese factory has its manâ€" ager, who is trained in the work â€" of skillful and careful handling _ of perishable products. A little bit more of schooling in the care of cold stor= age and refrigerator plants would equip him to take the responsibility of a plant of that kind. Every cheese factory has its board of directors, who have been entrusted and successâ€" fully with the management of, the afâ€" fairs of the patrons so far as cheese is concerned. Every factory has its salesman, and if he is a man qualified to sell cheese he is a man who either possesses or could easily acquire a mastery of markets forâ€" eggs, poulâ€" try, apples, and other products of the community. There would seem to be a.lot of possibilities in this matter of the cool curing room.â€"The Canadian Countryman. the same building. multiplied by the volume of goods that they handle represents their gross profits every season. There should be little reason why the farmâ€" ers‘ own cheese factory could not operate them to good advantage. Suppose that each cheese factory which now owns a coolâ€"curing room for the cheese had another and bigger coolâ€"curing room, one in which not only the temperatures at which cheese cures and ripens best, but one in which much â€" lower. temperatures could be obtained . and maintained, could it not â€"be utilized to immense advantage by the patrons of the cheese factory? In the case of butâ€" ter or of :eggs, it is not the temperaâ€" ture of the. coolâ€"curing room that is wanted, but one that is much lower, pretty close to the freezing point, in fact. This calls for a somewhat more costly system for the cooling and preâ€" servation of the food, but the profits to be realized are very much bigger. Prices for butter and for eggs at midâ€" winter as compared with those availâ€" able at midsummer show a much wider spread than those for cheese. It calls for a little bit of skill and atâ€" tention to keep the cold storage plant just right. But many of these are now in operation and the spread between summer and winter prices, caulifiower, pumpkins, citrons, etc.â€" could beâ€"stored in the: same way . to good~ allâ€"round. advantage. _ Would not the opportunity to market them to far better advantage than is now possible be both big and full of proâ€" fits ? F sHEWCB: @ BuxNG BCNGN PWcc suro\ B tcatins toue C vats p cane Pressce the notion you were setâ€" too near his at the time, COVERCD Way _ @ "Ted," she said, faintly, "you were in Muggleton all day, but I don‘t beâ€" lieve you as much as looked in at your "Well, you see," he answered, "just as there are a good many Browns, so there are a good many Susannah Browns. To tell you the truth, it wasn‘t quite clear to me that Bess‘s mother was the one." He looked across at Daisy. "After all," he said softly, taking her willing hand, "if you‘re agreeable, I don‘t know that I shall ever trouble now to go and find out." __‘"Yes, and I‘d entertain you now, Ted, if there was time left." The lovâ€" ing hitch Tom Meadows gave to his cnuffs afforded no doubt in what manâ€" ner he yearned to provide diversion for Mr. Brown. "But, unfortunately â€"most unfortunatelyâ€"you and Daisy will have to scurry if you‘re going to catch your train." aunt‘s Quite ten minutes must have passed in the train before Daisy spoke. "So," said Daisy, flushing, "you‘ve been sitting in summerâ€"houses with Miss Giles ?" "Yesâ€"with Cousin Bessâ€"dear Couâ€" sin Bess!" He smiled in the sweet, appleâ€"cheeked girl‘s direction. "It‘s turned out, I‘m glad to say, as I hoped. It seems I‘ve found my Aunt Susannah, and, Daisy, she‘s enterâ€" tained me, Cousin Bess has, in a way I wouldn‘t have believedâ€"in the way you said she would if I came here." "I never said she would entertain you; I said Tom would!" said Daisy, choking. "You two are gluttons for walking, I can see by your boots," he said. "Bess and I have been amusing ourâ€" selves in our own way, pottering about the garden between the showers. It‘s fine to see, the creeper budding already over. the â€"summerâ€"houses. Wonderful warm in those summerâ€" houses, too, for the time of year." Late in the afternoon, when Daisy and Tom ran the truant pair to earth in the most obvious place of all, the house of a friend of Bess‘s not a hunâ€" dred yards from the station, it pleased them not at all to find both of them boneâ€"dry. Ted, sitting in a highâ€"backed armâ€" chair in the warm and speckless kitâ€" chen, toying with a cup of steaming tea, looked up dreamily when they came in, and smiled softly in Bess‘s direction. "«©You said there wasn‘t a man who could lose you in Muggleton, Tom," she said; "but there is, and his name‘s Edward Brown!" It came on to rain, and it rained hard. But this morning his instinct was quite at fault. By dinnerâ€"time, Miss Meadows, footâ€"weary and aching in every limb, permitted herself to reâ€" mark: Perhaps, owing to the relaxing air of London, Tom did not find himself quite so cheery in his native Muggleâ€" ton, and after some rather strained conversation between himself and Daisy, he suddenly looked wp to find the other two were nowhere to, be seen. . "Ah," said_ Tom, "I‘ll soon find them.. The man isn‘t born who can lose me in Muggleton!" Any embarrassment that Mr. Meaâ€" dows might have felt at kissing Bess under the eye of Daisy with the proâ€" per amount of affection, was saved him. by Ted. Ted walked on ahead with Bess the moment they were inâ€" troduced, winning her favor in a manâ€" ner that opened Tom‘s eyes. All the way down he sat as far away from Tom and Daisy as possiâ€" ble, abstractedly looking out of the wihdow and only once speaking. This was to ask if Bess Giles were going to meet the train, and receiving a grunt from Tom which he took to mean "yes," he said he was glad of it. Tom Meadows‘s tweeds were no more offensive than any other such material, but Ted‘s susceptibility seemed to be specially marked this morning. ‘"Let‘s hope pleasantly . surprised, then! I‘ve never found it any use tryâ€" ing to be anyone but myself. I‘d like to wear tweeds like Tom does, but the smell of them gives me a headache." He spoke, leaning negligently on a smart shopâ€"rolled umbrella, the finishâ€" ing touch to an effect already "dressy," on account of a natty bowler, new light overcoat, spats and lemon gloves. "Bess Giles," said Daisy, taking a breath, "will be surprised!" "I had such a bother," he explained, "to get this new collar on to this shirt." f "Dull? With you there, Tom, enâ€" tertaining me all the time, same as Daisy‘s entertained you?" "As you‘re so pressing, I will," said the young man heartily. "And, by the way, what was that you said to me the other day about Bess Giles being a Brown on her mother‘s side of the family? Didn‘t you say that Mrs. Giles‘s maiden name was Susannah Brown? I had an aunt Susannah Brown, but my father lost sight of her years ago.. It was thought she married a farmer down in the counâ€" tl'Y"“â€"â€""" "I was thinking what a funny thing it would be," said Tom, "if Bezs Giles and I turned out to be cousing." IIL. On the morning they were to accomâ€" pany Tom Meadows. to Muggleton, Ted arrived at the station bookingâ€" ofi‘jge_ by appointment; late. "Very well," said Mr. Meadows. "Come!" He broke off abruptly, and sat back chuckling to himself all through the remainder of a murder film which was then on. "Whatever is the matter with you ? said Daisy at last. 7« 19 957 A faded carpet can be brightened and cleaned by rubbing with warm water and ammonia, with a little borâ€" ax in it. Fasten a pincushion to the top of the sewing machine arm, and whole minutes will be saved. Rub the ends of the ribs of the umâ€" brella with vaseline where they are fastened. This prevents rust. The dessert that fails in its appeal to the palate is a wasted attempt, for desserts are eaten for pleasure, not hunger. The newest omelet pan is in two parts, so that the omelet may be flopped over and over. Irons will heat more quickly and stay hot longer if a cake tin or other cover is turned upside down over them. Add a plfich of borax to the rinsâ€" ing water of handkerchiefs, if you would have them a little stiff. After scrubbing thoroughly, make a few slits in the skins of potatoes that are to be baked. Common soap, rubbed on the hinges of a creaking door, will do away with the trouble. ¢ _ Prunes hidden in a meringe, the meringe browned in the oven, make a delicious dessert. Apple sauce should always be eatâ€" en to counterbalance sausage and pork. Hints for Busy Housekeepers. A dessert to be successful must be attractive to the eye. Beans and peas are too much alike to be used at the same meal. Pearl tapioca makes a delicate and excellent thickening for soups. Don‘t use sooty pans and kettles in cookingâ€"they take longer to heat. _Remember that a pan should be clean and smooth. Iron pans can be rubbed with salt to polish off any unâ€" eveness on the surface.. The amount of grease and the kind used are matâ€" ters which each cook must determine for herself. ‘ Experience alone tells the cook when to turn an omelet. If turned too soon it falls from its own weight. Some cooks find it easier to slip it in the oven as soon as it is set around the edgesâ€"pan and allâ€"until it puffs. Then they turn oneâ€"half on the other half and send it to the table. It is easier to make several small omelets than one large one. It is difâ€" ficult to handle a large one and its edges usually burn before the middle part is done. Some cooks insist that water is better than milk; some insist that water toughens the omelet and others insist that milk makes it heavy. So the only way to learn to make an omelet that is light, of firm texture, substantial and yet in no way sugâ€" gestive of leather is to try recipe afâ€" ter recipe and method after method until perfection is attained. Here are some .omelet items: Omelets are difficult to make properâ€" ly, and only practice gives a cook the knack of turning a perfect one. The French cooks use no liquid in it, and beat the eggs only enough to break the yolks; this side of the Atlantic the custom is to add water or milk, and many American cooks béat the whites to a stiff froth and the yolks to a foamy cream, and mix them toâ€" gether with a knife, just enough to blend them. In jellying, if the jelly remains liquid, do not boil it again with more sugar, but try adding more fruit juice. It is probable that you have already used too much sugar, and the fruit juice will make the jelly set. Whole _ preserved _ strawberries, small lima beans, candied and preâ€" served cherries, chutneys, chili sauce and grapefruit are among the more expensive delicacies in the market. These, if used in any quantity, it will be profitable to put up at home. The simplest method of canning fruit is to bring it to the boiling point and then pack it quickly into jars that have been standing for fifty or sixty minutes in boiling waâ€" ter.. Do not use too much sugar in cooking the fruit, for this adds to the expense and spoils$ the flavor. Success in canning depends chiefly upon the perfect sealing of the jars. If the fruit and the jars have been thoroughly cleaned by boiling and if the jars are sealed so that no air can penetrate, the fruit or vegetables. should keep for years. ‘ The annual period of canning and preserving is approaching. It is an open question what fruits and vegeâ€" tables can be put up at home ~with economy. Now that tinned and glassâ€" ed goods are so cheap and often so excellent many housewives find that thiy waste both time and money. Pineapples and oranges, for examâ€" ple, are not worth while. Commercial orange marmalades and tinned pineâ€" apple are good and inexpensive; and considering the cost of the fruit, the sugar and jars, and the value of her time, the housewife who continâ€" ues to preserve pineapples and make orange marmalade is not an econâ€" omical person. The same is true of many vegetables. On the other hand, certain vegetables cannot be purâ€" chased, well tinned, at a moderate price. The best asparagus, put up in glass, is expensive in the market; and if a family is fond of asparagus, the housewife will do well to can it herself in glass jars at a time when it may be obtained at the lowest price,. The Canning Season. About the Household Omelet Hints. French Free of Cholera. Dr. Louis Legroux, of the Paris Inâ€" stitute, has made the declaration that neither soldiers nor civilians in France need have any fear of the cholera. Cholera microbes are deâ€" stroyed, the doctor says, by other miâ€" crobes that develop during the process of the decomposition of bodies in the open air. This and other reasons, according to Dr. Legroux, removes all danger of choléra from decomposing bodies. The man who clings to an ideal wil} never sink very low. Serbian women wishing to have their husbands revealed to them do it by means of a strange table custom. They put aside the first and last crumbs of bread. They bind these together with a pisce of wood and lay the whole under their pillows. The future husband is then said to appear in their midnight dreams. As he may be across the sea the piese of wood is included in the charm %o serve him for a boat. The Serbians are among the most superstitious people in the world. They have especially peculiar ideas about animals. They have a practice of forecasting the future by means of the shoulder bone of a roasted sheep or a pig. The flat part of the bone is said to predict peace or war. If it is clear and white, it means peace; if rather dark, it means war. Near the upper part of the bone are some small holes, which according to their size and position are termed cradles or coffins and foreshadow joy or sorâ€" row. _ Salted almonds made at home are both better and cheaper than those usually bought already prepared. To make them, first shell them, and then pour bubbling, boiling water on them. Drain it off immediately, and pour another bath of actively boiling water on them. Let them stand 30 seconds and then drain again. Now remove )the loosened skins. In a shallow pan put two or three tablespoonfuls of, olive oil and a teaspoonful of salt and put the almonds in this. Stir them! around until all are covered with oil. Put them in a moderately hot oven and brown them very carefully, shak« ing them several times so that they will brown evenly. When they are golden brown turn them out on 8# sheet of brown paper, to absorb the . oil. Love is always young and fair What to us is silver hair, Faded cheeks or steps grown slow To the heart that beats below ? Since I kissed you, mine alone, You have never older grownâ€" Since, I kissed you, mine alone, You have never older grown. â€"Eben E. Rexford. Love can never more grow oldâ€" Locks may lose their brown and gold, Cheeks may \fade and hollow grow, But the hearts that love will know Never, Winter‘s frost and chill; Summer warmth is in them still; â€" Never Winter‘s frost and chill Summer warmth is in them still. When your hairis silver white, And your cheeks no longer bright With the roses of the May I will kiss your lips and say; O, my darling, mine alone, You have never older grownâ€" Yes, my darling, mine alone, You have never older grown. Silver threads among the gold Shine upon my brow toâ€"dayâ€" Life is fading fast away; But, my darling, you will be Always young and fair to me; Yes, my darling, you will be Always young and fair to me. Da~r_1_ing, I am growing old, SILVER THREADS AMONG THE GOLD. A tomato sandwich properly made is a delicious luncheon addition. Cut firm, cold tomatoes in thin slices ang place each slice on a round of brea and butter. On each tomato spread a teaspoonful of minced celery and minced sweet pepper mixed. with mayonnaise dressing. Top with a slice of buttered white bread. It is an excellent idea to have 8 guest chest in the guestroom. 1# should contain emergency thingsâ€"s nightgown, a bath robe, slipper8} soap, wash cloths, even a brand new toothbrush. I Make kitchen aprons with a fiat seam, stitched on both sides, so there is no right or wrong, and time will be saved both in washing and in looking for the right side of the apron. ) y Borax is the best hairbrush cleanâ€"« er. Add a teaspoonful of borax and a tablespoonful of soda to the water in which the hairbrush is to be wash= ed. When hot cloths are needed conâ€" stantly in time of sickness keep. & colander full of them over a kettle half full of boiling water. Keep the kettle covered on the back of the range. t A change the children will appre« ciate is the baking of mincemeat in tart shape. Simply line patty pans with the pastry and then fill them, covering the top. Wet the kitchen stove while c&(!f with a cloth dipped in kerosene oil;; then apply the blacking. The stove will keep clean much longer. < Serbian Superstitions.