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Lain yet; but I forgot to W" oset toâ€"day and the" “3” HM sick. barâ€"My Goodnea tin of 3 ions M‘ntho râ€"Be ('OU ierâ€" ' I am sure. madam. you "' find“ :1; dry tbrmxgb. and 00’ , “9,: rarrhnv than this. but. .\nuoâ€"â€"Oh. it’s him It looks too “3. mp 0" y. D med ux lose you 8 ONE lish. ":50 “us an.) “a. n mmendmg them to me recently and upon ntleman the object of (on ('unsen‘wd to All :- .5 In a!“ \-uu .‘Hl’. . wrâ€"W-II. would you ml“ T1“ :13?! quite 0“,in .‘ P 3 WPOkâ€"anzl goinfl throw: “\Prfl as you are doing 00" 0"- knnw how much you tom '- 3" War. departed wife. A38o Mems n’mnat as if she min. ”nodâ€"night. my (fiend ‘” fl . .loh- Incl. OI lid.“ Ili- I“ 3.0.0 Doll" l \glu not." Huh. “.3 Cured Iln. .m the Standard. Rid eupse “I“; read (lulu the marvelous can [L31 OI u]. Within-nu S’I‘Y u: INWVEHICLl-IS Hy dreams 1 A VERY'ILL BOY. % Mmhar.-I’ am Oh“ TFN'T’ER MEMORIES 'on )9 us own words is FF l.\' INVENTIONS 3y. my dear friend bvre before? ne '01 , almost everything tu sled. hoyipg to “in 1. her medicine taken 1. iniments applied um. any relief. The pub w. lilur r.â€"-.u| in lbs new work accomplished Pink Pills. Iconel y worth the expo ' .y purchased a box! st and commenced t ' ning the doctor’s in June or July.l ken the first box 01! u-l sumo change and u boxes I noticed as lcunlinued taking! ed thirteen boxes w alt as we“ as I over ' :L' Hf In) vuslnmers W DR «1 1 was only too: 08 Bugge‘ti’d. l; ullars in dOctor'a 1 .1 no purpose. Th. tended by 3 ph” 49 dollars. and h d to the ho as followed mugs of my physician a ars for H8 10"“ nventor of a C It"! r033”! 8 93 E4 endeavor A tun has made 3' its patentcm 83‘ l' safety pins ID i!) nq possibl. d3 {'ga‘ewnigrk. “-91 “11° for Pale People-". I! lrd “ouldask mowlltj [was looking so I! Spa” 1 had Mb .1 do“ H“ “I “M Inge ine ink Pills cure by 80’ vf the disease. The! up the blood. . 930 .rvo’s. thus dl‘l'f'.‘ system. Avoid mu- : that every 130! ’0‘ {used in a wrap!!! not K09 m1 arficents a box 32.50. by addreaaifll Medicine 130., Broch- ”88 o! my lower 1 bysictan and he 9 rheumatism“ is care for about unable to stun! - 1 nd l royalty 8 *5" O! endeavor. : n! wealth. came to this con.- Before locating il u-ted a brick and vod’s Road. Middlfi’ 5 been carrying on 3 m [11th for ning kid 8'0'“ of several hufld' S t “e tho-m thfi! for (IOVb havo WHY ORCHARD; .-\ R in} HWY»? 3‘ bmmyialded th Mbuttor. Nofhin nmrhanaed. F 'm' Np x‘usml sens-e. It npvpr occurred .Sthat perhaps [hare was a lacking '33! in the soil. .-\t we same time, "to growing wheat. adding mall' and even commerviml f9 rtilizerS. t0 Smuimum crap. We had used 1' method in the development 0t field "093, but perfectly neglected mu crops. but perfnotly neglecud ”Thar-i. Not intentionally either. in“ we thought tlnt it was not .3” “Id that an orrhard had an ”Hue 0' it anyway. But soon after utto college. I studied plant at chum-“f etc \I e as were ”filed, ‘ Y . . y y letim .1“ {5001) realized that the bf I “0" dl at an on of Win! 13 well illuarmfpd in my 1w an illustration of practical va- An orchard on my fmfhpr's farm. who 03d orchard Mther. .98.“ a rin Farmers’ Advnm te. seemed to {in and produced hut little mer- W“ fruit. Thar» wwa something I. This failure, or partial failure. otdua to inswts or lack of care ‘nsnal sense. It nmmr occurred {hf Mrknnn LL--- ,_ _ - |_,I 0..“ (mud. Bbfo 00035 (1007 gins aor and Nh f "on I land by the Ithan by an W roam at ttom . C“ I V _ ‘ 0‘. ,f species of bacteria “my. (‘zm some one gr rim? if was found [k in Qumrate pans id ths‘ milk of seven 34 q. fu'l-‘:100d Jer- ’9!‘ her} and consid- ‘hp vruam was thick 18 skim milk looked small tumult“ of in- k miwd in The [9!) the smell. That no; lmv» of absence. bar ind-1mm; where mm». Once the miiknf «ixteen [mod m: in mimmer time NS and white clover I! W’Um‘ to drink, m night and morn- there writer and nan ll mv‘ ham-hing LY 01108 ‘ 1n419 )dor Nb men must he re- We know the 13, vetches. crim- iing nitrogen to ”quite humus. and sow clover 02mm and clear Humus is added. ~fn<9i1 *0 turn it was churn- ? ‘onld h? Ka- HrHe white. m u (V‘st smfll 1'! after this 11! amount of tho. qurmund- will .90an Mi- n I)! that “11t- l Hui: decom- tha moat pot- entire cellar It was used no Still the he. walls and .fith I felt [r it went 1 5100‘! butter ht' the “001'. a few monthS. m» floor it not so much | the mllk nt- nrlllng it BPt‘ nnl‘P “'Ont to '1 RH‘ODQ 30" l wnlM‘ and .\' m1 amount to chard land to 'xng conditzon. .' that arose 39V?!“ knew h" collar “'33 "h was plac- ”LING f that It lgoo pounds of the latter. It would be better to apply the potash and phos- phate before the clover is sown, as they 111111 assist in making a full cr0p of clover which means the absorption of la rger quantities of nitrogen. and the '11 hole mass turned under will improve ghoth the physical and chemical condi- 111111 of the soil. TO GRAFT OLD VINES. ‘ Provide a sharp hand-saw, pruning! knife. or strong pocket knife, a mall-1 et. a two-inch chisel, a half-inch cold chisel. or a strong, blunt, half-inch chisel, a spade, strong, well ripened, three or four-eyed cuttings of last sea- son's growth of the varieties to be grafted. and a flat basket or berry- picker's carrying case, in which to car- ry the small tools and cuttings. With the Spade says T. V. Munson. clear away the soil around the collar of the vine. two to three inches below the sur- face. Saw off the vine horizontally about one inch below the surface. With the knife, or the broad chisel, if sharp, pare away the rough surface left by the saw; then with the broad chisel, hit with the mallet. split the stock in the centre, and where it will. split down the straightest, until the chisel has en- tered an inch or thereabouts. With the knife cut the lower end of the cut- ting to a uniformly tapering edge, to match the taper of the cleft when op- ened with the chisel. leaving a bud at the base of the wedge. and that side of the wedge slightly thicker than the other. Insert the wedge of the cutting into the cleft so that the bud will stand on a level with the top of the stock, and the scion should lean a little out- ward on the side of the stock in which it was inserted. so the growing layer between the bark and wood comes op- posits to the growing layer in stock. and nearly parallel with it, the slant- int,r outward making it sure that the lwn growing layers cross. and thus cer- tainly secure contact. If the stock is small. one graft will do. but if one and one-half inches or more in diameter, then twoâ€"one on either sideâ€"should be inserted. Sometimes. three or four scivns are inserted inavery large stOck by making cross clefts. 'l‘he cleft. in stock is held open with the narrow blunt chisel as a lever inserted in the cleft. in the centre of the stock. After the scions are accurately and firmly set. press clean. damp soil carefully and firmly with the hands. all around and over the junction of the scions with the stock. so as to exclude the air. I never tie or wax my grafting of this kind. and succeed with about 90 per cent. The wax is not nearly so congen- ial to the vine. as is the damp soil. and much less liable to start decay. Finally heap loose soil about the scion until only top eye of each is left at the top of the mound of soil. This grafting in place should he done just as the buds "begin to push in stock in spring. and when bleeding has about stopped. The iscir'ns should have been taken earlier. before bleeding began. and kept dorm- ‘ant in cold soil. SCAR IN \VHIE AT. This is a fungous disease which afâ€" fects the heads of wheat and is quite prevalent certain seasons. It takes the form of mold and causes the wheat. to ripen prematurely. the kernels being shriveled and worthless. Late-sown fer most. Vigorous growth and early blossoming are the chief safeguards against the disease. llcad of Australian Colony In Danger From Angry “Inns. at Kalgoorlie gold fields. in which Sir of \Vostern Aus- John Forrest. Premier tralia. almost lost his ' of infuriated minersi ginning of [March regulations were passed limiting surface rights of al- Iâ€"AL "lu'innrg im- LIFE OF PREMIER THREATENED In Danger CLEANING FURNITURE. As the best of furniture will grow old and shabby in appearance. careful housekeepers are constantly fighting 4 Ln .- --- _- - ~ - For very old furniture an especial polish is recommended of half an ounce :of gum arahic and two ounces each ‘ of copal gum and powdered shellac gum; idissolve in a quart of spirits of wine, i set in a warm place and shake the bot- ltle well every twenty-Mur hours un- i til the gums are thoroughly dissolved; 3 strain through a woolen cloth and rub ion with a. soft piece of flannel. Equal parts of linseed oil, spirits of wine. turpentine and vinegar form a well-tried polish but some prefer a mix- ture of one pint of linseed oil, two ounces of alkanet root and a pinch of rose pink; let it stand for twelve hours then rub on the furniture and do not polish it off for an hour. An excellent furniture varnish may be made of eight ounces of white wax melted and gradually mixed with one ipint of oil of turpentine. When wil- llow chairs lose their natural color it . is said that a solution of chlorine will household goods in the way of chairs and tables. ' All furniture, no matter how care- ful we may be, is likely in time to assume a greasy appearance, which should be removed during the annual housecleaning. In the following arti- cle we shall endeavor to give some hints that may be of assistance. If furniture is very dirty it should be washed in water and vinegar-equal partsâ€"using a flannel rag. and then. after perfect drying. rubbed with a clean flannel and a little linseed oil before using any liquid or. cream pol- ish. If the table bears the telltale marks left by a hot plate, rub it Well! with a flannel cloth and kerosene. finishing off with a clean cloth slightly wet with turpentine. :Another notable house- wife restores the original polish. when it has been removed by a warm dish. with linseed oil rubbed in with a piece of linen, changing the linen until the table is perfectly dry. Unsrghtly finger marks disappear from varnished furniture when rub- bed with sweet oil, and from oiled wood if kerosene is rubbed on the spuLs. Always apply alcohol sparingly up- on furmluw. if at all, or it wnll destroy the polish. ln rubbing wood. [allow the grain, and do nut; run against it any more than you. would. in peuple it wish- ing a happy result. A bruise should be treated with a piece of brown paper folded several times and soaked in hot water. Over. this hold a. moderately warm iron un- til all steaming ceases; if necessary repeat the prucess, remembering that one application does not always Lurn out a, success. All upholstered furniture must be beaten with a cane and then wiped with a cheesecloth duster. A grease spot on upholstery is removed with eq- ual parts of ether and chloroform. Cane seated chairs require a vigorous scrub- bing with soapsuds in which drop a little ammonia; scrub both sides of the seat, rinse and dry in the air. Among the many liquid and cream polishes given by excellent authorities here are a few that are simple and: ef- fectual, but remember the vigorous rubbing is the main ingredient of ev- ery recipe given: Two parts of linseed oil, the same of alcohol and one part of turpentine; to. a. quart. of this add an ounue_ of the spirits of ether. A polishing cream is made of equal quantities of linseed oil. turpentlnu and beeswax melted togeLh- er and used cold. is said that a restore it. Hard~wood floor-s after laying are usually waxed carefully and polished. after drying. these methods render them quite im- grease or water. Where. for one reason or another, the hard- wood floor is unattainable, the existing planed smooth. the cracks and th putty and wood- (1 to harmonize with woodwork. Two or three coats of stain and one of shellac will be found to wonderfully improve an almost hopeless floor. pervious to floor is joinings filled wi filling, and swine the surrounding chamms lined. to ' ,, " for the week’s supply sashe’s maitdhingd the bl gl°mpee hts an un esxra e i 5 1n- draug ts with glass aides IN THE DINING-ROOM. pads ytill cold. Dissolve some soda in luke- warm water. adding a little lime to it. fand wash the inside of the pail with ‘lit. Scald again with boiling water. The soapstone griddle bakes the pan- cakes. so the cooks say. instead ofi try- ing them. It must never. no. never. under any ciroumstanoes. be greased. One of the progressive housekeepers chief cares is to keep the hired girl from ruining her soapstone griddle by greasing it. Keep it clean. let it heat UP slowly and keep grease away from it. Ian upright position take some more {sifted sand and carefully cover them. i .A spoon is a good ’gthing to take for a this, as it fills in every chin]; and *cran- Eny without breaking or bending the leaves. When the pan is filled solidly, leave the flowers to dry for several E(lays It is a good plan to warm the jsand in the oven1 before using it. as ithe flowers will then dry more thor- loulghly. In taking the sand off. great care must be taken not to break the leaves. as they are now dry and brittle. Nearly all puddings made by direc- tions that require them to be boiled may be baked exactly as well and are Just as good The time for baking :3 about half that requined for boiling. APple dumplings are far better bak- ed than boiled. not to mention being more digestible. As the berry season is coming, it may not be amiss to remind house- keepers that the fumes from an old fashioned lucifer match, held under stained fingers, will remove the col- or. if used before the hands are wash- ed with soap. A little vinegar or lem- on juice rubbed on the hands'will re- store the color and condition after washing, or washing dishes. Many peeple who find they cannot drink coffee would soon find themselves enjoying a nioe cup of cocoa. It is for general use, a milder, less stimulating and more nutritious beverage than coffee. It contains fifty per cent. of fat and twelve per cent of albuminoids. To make it, rub a teaspoonful of the cocoaâ€"scant or generous according to the size of your cupâ€"with a teasPO00° ful of sugar. fill up the cup with scald- ing hot milk slightly diluted with hot water and serve hot with a lump 0‘ cut loaf sugar in the saucer. If you have a hand grist mill or a nice new coffee mill that has not been used for anything else you can re-grind the oatmeal as it comes from the store into a flour that makes oatmeal pan- cakes that are said to be “delicious.” To three cups of flour allow three tea- spoonfuls of baking powder and wet to a thin hatter with sweet milk. add- ing a little salt. Or buttermilk and soda can he used. A mixtureâ€"half 21nd halfâ€"of lard {111.1 beef suet makvs 2111 excellent pie crust. It is also better for frying -purposes than all lard, as there is less (lange r of articles fried in it becoming (at soak- ed. PRESERVING NATURAL FLOW'ERS 'I‘uke very fine sand \\ ash it perfectâ€" 1y (lean. and \\ hen dry sift it through a fine sieve into a pan. \\ hen the sand is deep enough t9 hold the floxxers in Pansies preserved in this way will keep their shape and hrilliancy of color all winter, and many other flowers can be equally sun-e ssfully treatedâ€"unw- thing. in fact. where the full pressure of the sand comes on both sides of the leaf: otherwise they will shrivel. To fill in flowers with (ampâ€"like shapes it‘: is better to lay them on the. and t ad with a small spoon fill in and. around each flower. Ferns when preserved in this way have a more natural look than when pressed, and the mzlidenhair fern looks almost as well as when it is fresh- ly gathered. Pieplant Fritters.--Peel young, ten- der pie-plant. and out the stalks two and a half inches long. Make a batter of one cup of milk, one cup of flour, in which you have sifted a half teaspoon- ful of baking powder and a pinch of salt. and one egg and the white of another. Beat the egg well, stirinto the milk, add the flour, the-n the beat- en white of the other egg. with alittle grated lemon peel. Dip each piece of pieâ€"plant in the batter and fry in boil- ing lard till a bright golden brown. Duet with powdered sugar. and serve with a liquid sauce. Raised Doughnuts.-()ne egg; one cake of: compressed yeast; one cup of sugar; one-half cup of butter; one pint of new milk. Mix all together at night, with flour sufficient to make the bat- ter about the same as for bread sponge. In the morning mix up. keeping the dough as soft as possible. Let rise till light, roll lightly and cut in rings. Let them rise again about 15 minutes in awarm place; fry in hot lard till done, then sift powdered sugar over them. Fried Riceâ€"Now spring is here, and one has grown tired of the things eat- en all winter, rice and hominy, pre- pared in differing ways, will be found very acceptable. To prepare rice for frying, boil it and when done put it in a dish with a cover. and weight the latter. When perfectly cold out in ' roll in egg and cracker crumbs and fry in hot fat as you. would dough- nuts. Eat with maple or sugar syrup. Cocoanut Pieâ€"Whip three eggs light. with four tablespoonfuls of sugar; pour two cups of hot milk on them and stir well. Flavor with vanilla or nut- meg. While still hot stir in half a cup of grated cocoanut, sweeten it with two tablespoonfuls of powdered sugar. the tire for three minutes. DOM EST] C RECIPES GREAT IRISH LEADERS. FOREMOST IN EVERY COUNTRY SAVE THEIR OWN. lane-e Irish-sen In All the Clvlllul Nelle-e or the Worldâ€"Sonatina on :Io Quench- Pro. a British Author- ty. _ The patriotism of the Irish to the land of their adoytion. no matter Where it may he. has never been questioned. Irishmeu are loyal in time of war. and they never hesitate to demonstrate that fact. Irish brains have done much to win battles. as has been shown time and again during bitter fights. lGreat Britain's indebtedness to the Irish is remarkable enough to deserve a special article all to itself. A British authority on the subject, among other things. says: "Indeed. if a foreigner were to read through a list of the chief men in every profession in tihis country he wquld come lto the conclusion that. all the pro- fessions were “bossed' by Irishmen.” And there would be some excuse for this conclusion. too. I FAMOUS IRISH GENERALS. Take the army first of all. Not only is the Commander in Chief a native inf Ireland. but the two most. famous ;Generals of the present day. Lord Ro- iberts and Sir Bindon Blood. are Irish- } men, too. And, of course. it‘s needles. 1 to mention the fact that Britain's most go-ahead Admiral. Lord Charles Heres- ford. is Irish to the backbone. As Irishmen have always been renowned fighters, this fact may only be in the natural order of eventsâ€"but if we 7 look at the lists of a diametrically 0p- :posite professmn. and turn from the . art of killing to the art of healing. we ffind the self-same story. '3 Sir Richard Quain, who died the 0th- ? er day. came to London as an unknown :lCm‘k lad. (it) years ago. without any, ‘ friends to help him or any aids to suc- ;cess except, his own genius and per- ..~'everanoe. l’or it) years before his death he was regarded as the greatest authority in Britain on all diseases of the lungs and heart. and was cer- tainly one, of the first half dozen phy- sicians in the world. - L------ ‘ ‘llll‘- is necessary to turn to the bar. The Lord Chief Justice of England is. as every one knows, an Irishman; but, possibly what every one does not know is that three of the best known lumi- naries in other branches of the legal profession are compatriots of Lord Russell. lbfilus I... an--- \\'e are continually hearing from out German critics that we are not. a mus- ical nation. but one trembles to think what their verdict would be if we were to lose our best known composer. Sir Arthur Sullivan. our best Operatic singer. Signor li‘oii, and our most {am- nus platform singer, Plunket Greene. be too subtle a. game for the fiery tem- perament oi the Emerald Isle. But: it is a fact that England's greatest diplomatist is Lord Unfferin. an Irish- man from the tap of his head to the sole of his foot. SMART. IRISH JOURNALISTS. But if Irishmen are supposed to be weak in; diplomacy. even their. worst enemies give. them credit for their smartness in journalism. It is hard- 1y too much to say that more than 80 per cent of successful journalists in England at the present day are Irish- men. One of the smartest and earliest ha'penny newspapers in London was started by Mr. T. P. O'Connor, who... name. of course. explains his nation. ality; while another Irishman. Ur. Conan Doyle. was partly. at an rate. responsible for the gigantic success ot the Strand Magazine. by his creation of Sheriock Holmes; and then. of coupe. there’s Mr. Justin McCarthy. Of the four Lords of Appeal indisput- ahly the best known is Lord Morris. whose wit and brogue would proclaim his nationality half a mile off. Then‘ there is Lord Justice Collins. and last. but not. least. Mr. Carson, Q. (3.. who migrated from the Irish to the Eng- a bigger inodme Khan rister in London. vâ€"vâ€" ' Among scientific men there are no names which stand higher than the late Prof. Tyndall and Sir Robert Ball. the astronomer. both of them Irish- men. who made England their home. There is an old saying that every Irishman is a politician. Without. in- quiring into the truth or otherwise of this proverb there is no doubt about the fact that in Lord Ashbourne and the late Lord Ros'mead. better known ed. ‘râ€"‘I .v-vv asSir Hercules Robinson. Ireland has supplied two statesmen of the first rank. Of course, in this article we have mentioned only those lrishmen who have not. confined their talents. In their own country. Otherwise our list. would have been indefinitely lengthenw Madame complains that she cannot make a neat. perfect seal on letter or note. The tiny silver dipper with slender ebony handle solves the pro- blem for her. The metal be“! filled: with wax. and held an instant. over the flameâ€"just enough wax is melted to pour in around an envelope {lap only requiring the impress of seal. to be complete: “neat and perfect." Then. dipper: when purchased are already filled. each with a different wax. but can he chnnged when empty to will style or fancy. thus (loin; Ionics too. SOME NUT El) IR [SH MEN HOW. TO SEAL LETTERS.