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‘6611 Doors and a law price. this opportun- [1‘ W0 car 5 week. WK MOWE S wet vi thou-ugh” in- CI, and did 110‘ Eligenzly upon it ngue, looked wise her people did the nod with flatter. gamers which all. fihe talked well. lance her reputa‘ it borrowers, Business Transacted :h of S. Scott’s sStore. .ttended - to g in a suburban mower home one an morning was His little four,- earing the noise investigate. and. as.r~-nistx‘mem {or 1: Oh, mamma. ling: to burn winter should M'ders at once, A FINE ART. Ian St )8( .cquired a reputa- Ltained it snmPU hold her tongue- JRA'NCE A 'ANCER. GENT ye vanery m r Mitts 'thfl-t g 1‘21! at t 01K v; A Z Your delive 3h {UV-’83.. 1 u’l’to he pr? sezu'mg‘ left: in a sold at Lil" 1V OI The Qhromcle Contams serials by the most popu authors. Its Local News Is Complete and market reports accurate URDERTAKIN G n fa A FIRST CLASS HRARSB IN CONNECTION Undertaking and Embalming A BPl-‘aCl A [1" _ Farmers, Thrashers, and Millmen urnace Kettles, Power Straw Cut- BGrs, Hot Air Furnaces, Shingle Machinery, Band Saws, Emery Machines. hand or power; Creating, Farmers’ Kettles, Columns, Church Seat Ends, Bed Fasteners, Fencing, Pump~Makers' Supplies, School Desks, Fanning Mill CastingS, Light Castings and Builders’ Sup- :lies, Sole Plates and Points for the different ploughs in use. Casting prairs for Flour and Saw Mills. Circular: and Cross-but SAWS 3ummed, Filed and Set. 5mm Engines Home Power: SePt=}!‘atox‘s, Mowers, Reapers. I am prepared to fill orders for {00d Sfll' 1g: 85 _ CHARTER SMITH, TH: “‘RST Ya "' “I Wanna .' nofthe‘rea audits blcnthatiswhgtfiv yum” $01330!ch and sell it odyin the ong'tr. fit?“ My securing its purity and eccentric- “‘33?! lb-ulb. and 51h. W.“ mt mint ""3 “ironicle [â€"3 the most wide '7 Wad newspaper published in “9 County of Grey. FURNITU RE . SHEW ELL {but Furniture DURHA M FOUNDBYMAN bl REM“-- - 0NT din: facilitiel ”C‘P‘ at AT THE BRICK ”UNDER 52°“ TH: 1-2: Pum- To me TEA cu: IN ITS ~_ URITY‘ N‘TIVE P Each week an opibomo of the world’s news, articles on the household and farm, and .00. d «whit Jmmpw awn. 3 .34 as am 89. .8 flow .82» .2 $9. mmwoomo aooo .34 Dealer In all kinds of -- WE REPAIR-- Prices 01:11» Embalming a specialty. h Cuxamcu will be sent to any address. free of postage. for Shoo pea able in advanceâ€"5| .50 an) ' yen!” d. The date to which every t so Pa“ [0324 is denoted by the numberon uh; gm) paper di continued until a“ m a: the option of the proprietor. -WE MAKE -- n transient advertiseqxents 8 cents pc. c {or the fifat mserpon ;.3 cent? pg» 5 ngh subaequen: msefuonâ€"uumon .ionad cardx, not exceeding one inch, m Advertiyemems without specific pgblished till forbid and charged 2:. ._;.m noti\“C$-*“LOSC." " Found, uroug .c sent!» ‘0 r. *i'II ll-V ‘ ls completely stocked with all NEW TYPE. thus 3.!- for turning out Pint-class nod-cs" 'Losx. r ouw. ,5 {yr .26! xnsertlon. 35 C"“ l9 :nsure insertion in cuncm not later than TUESDAY the most popular MORNING Tar-59:0 Women and Dress other women." I never heard a word about the author of this affirmation, and so I can't give you hisname writes Florence H. Foster. But don't you know he was a man? I do. Not a young man either, and not a married one. No; the man who first said that was an old bacheloi who had been, or who fancied he had been badly treated by a woman i just one woman, and who in memory of that wrong, was vengeful to the extent of saying spiteful things about all women. Or it: may have been an old bachelor, a nice one. who had made a study of women through the wrong end 0! the opera glass; in other Words through the love affairs of his friends or on paper. Of all the people who don't know women. and who think they do, commend me to the nice old bach- elor who has sacks and stacks of theor- ies about them. Whichever old bachelor it was who! said it, it was one. and: he was wrong. or at least only very partially right.‘ Of course a woman, any woman. is go-‘ ing to look her best when a man she cares for is around, and whether she likes him or not she is going to make him admireher if she can, and she is going to feel that she is defrauded of some of her rights if he fails to do it. I am perfectly persuaded that Eve for- got all about her origin and thought fiAdam had been created for the pur- pose of admiring her. But as for dressing just for him, why she didn't do it, that's all. And I'm sure there were no other women around to be envious of her various fig-leaf cos- tumea. There is not one man in a thousand who comprehends the details of a wo- ma n's dress, and I. for one. think every thousandth man who does has stepped just a little beyond the bounds assign- ed him. And I always suspect that this mental accomplishment of his has been developed to the neglect of at least one other. Provided a woman looks neat and not very old-timey, and pretty, always pretty. she need not. and she knows it, worry about what the ordinary man thinks of her appear- ance. I know a woman, at least I ought to know her, for I've been forming her acquaintance for some time. Sometimes I think I know her like a book, and then some other times she says things and does things which are so astoundâ€" ingly different from the things which I expected of her, and which I ap- prove of in her, that. I give her up as an unsolvable enigma. This is the wo- man who was walking down street one f. day. She was arrayed in a suit which she had cut, fitted and put toâ€" gether herself, every stitch of it, a suit which. buttons. thread and all. had cost the exact sum of 82.66 2-3. She was hurrying along, not quite knowing whether to be most pleased with or ashamed, of herself. and dreading to meet a woman, when she met a man of her acquaintance, the president of the largest bank in town. She saw how hard he looked at her, as he litt- ed his hat, but she was totally unpre- pared for what he was going to say. What he was going to say, and what he did say, with a smile. was this: "I beg your pardon, but I must compli- ml at your suit. It is just such a suit as I most admire.“ For once in her life that woman was at a loss for some- ‘thing to say. There didn' t: seem any words in any language that she knew to say to a person who could admire a :2 66 :2-3 suit that had never seen the inside of a dressmaker's establish- it! ed in good material, whether she looks pretty or ugly, she need not. and she does not, worry about her appearance when there are only her [allow women present. No matter what they say about her extravagance or her ugly feoe or her “poor hushuld" they will in edmirmg in their hearts of hearts {those atyllsh clothes of hers, and she is very «unplanemly aware of that fact. To be stylishly dressed bu not mean merely to have on stylish clothes. You >r men and. at heard a word “ [might hang stylish clothes on a stickJ land, between you and me. I have real-5 ly seen that done. To be stylishly dress- ed. means to have stylish clothes styl- ishly put on. It is just 3.; much an _art, or a gift. or a. talent. or something 'to know how to wear, as what to wear. Ebrhape it is the more important so- quirement of the two, because your dressmaker might be induced to direct your purchases to some extent. But ‘ the at master of dress, the immort- . a1 orth himself, could not make some women look anything but broom-sticky 'gor puigy, and so Pe yould not attempt bSLL-_. I’ â€" them. I'm sure I do not blame .him. But the point I’m aiming! at is this that the chief reason for a woman‘s giving her time and labor and brains and some man’s money for clothes, is that she loves them -- the clothes, I mean. She has a positive affection for pretty clothes whenever she sees them,‘even it that is on the form of another woman. And whether she likes it or not, she doesn't envy that other woman. She does not wish those beautiful clothes were her own,1 not she. She wouldn't take them away from that other woman (or any consideration. But she wishes, of course she wishes, that she herself owned some, even more beautiful, and she fully believes that with that oth. er woman's opportunities she would have had themâ€"those even more beau- tiful clothes. If she were cast alone upon a desert island with no man or woman to look at her, and with no bet- ter mirror than a brook in which to 'see herself, she would dearly. dearly like to array herself three times daily ‘in pretty, new. upâ€"to-date costumes. icostumes always befitting the time, the 3place and the occasion. Of course a man is in his sweetest mood just after a good dinner. Every- body knows that without my telling them, and I'm sure I knew it without being told. I can't remember the time when I didn't know that. Don't you like to watch him when he has had . just as much of what he most likes as: he could eat? With what a sweet smile, with what unclouded brow. with what an open face he sits down and stretches his numerous feet, pedal and lineal. on the sofa or the rug or a fowl chairs. Now, give him a good cigar, not a cigarette, please, and light it for him, or perhaps the cigar would better be his favorite pipe, which means his oldest and his strongest one of course. A few putts, and with what an infinite of content he lays his head back upon the pillow of his chair. lWhat a look of ecstasy steals upon his éfaoe. No matter what he) has on, no‘ imatter whether his collar is frayed, ihis cost an obviuos fit for another Iman, his trousers like bags. or his slip- 5 pers three sizes too big and three sea-1 isons out of date, no matter what about I ‘his dress, he rises a good many leagues ; nearer heaven than he was‘ an hour} ‘ago. I really do not believe we woâ€"- l men know anything about the state of' {bliss he arrives at then. W's nearly greach it a few times in our lives -â€" gwhether her last meal was good, bad ;or entirely omitted, whether or not :there is a prospect of another meal in Ethe near future, there is a time when lthe world seems to a woman a good iplace to live in. That time is when :she has had a good tepid bath, when “her hair and her teeth have been well, lbrushed, when her nails have been gwell manicured, when from her head ,to her toes she is clothed in fresh, gdainty, up-to-date. well-fitting, tasteâ€" ful, appropriate garments. Under §such conditions it takes a good deal to iruffle a woman's temper. A woman's clothes control her moods to a great extent. From her very nature she can not help it. There isn't i i a woman living, a real woman,Imean, not one who has has had her instincts trained out of herâ€"there isn't a real woman living who can not talk better and feel better and be better when she is well dressed. There isn't a real woman living who is not! placed at a disadvantage when she is conscious of being badly dressed I know just as well hew a cat feels when her fur is rubbed the wrong way. She feels just like I'do, just like you do. when your clothes don’t suit you. c I go a step farther than that. For I believe that a woman's dress, with her accompanying mood, has made or marred many and many a life. If Owen Meredith had known what I know about women, his famous lines might not have been so familiar. be- cause they might have read, And I think, in the lives of most wo- men and men, There’s a time when all would be as it should be, If only a man could find out when His sweetheart were gowned as she The Part the Nerve. Play on our Slum- bets. In summer brain workers find it more difficult to sleep than at other {The latest. explanatwn of the cause of sleep is one which has met with ap- proval by leading physicians. An ex- amination of the tissue near the outer ber of small sensory nerves. These minute tendrils lie adjacent to the skin of the bath, and during conscious- uses touch it sufficiently to supply sen- satlon over the entire area. When we 31.339 these u’ttlp nerves have been observed to c011 up, or at least we far enough away from the skin to lesson sensation there. The movement at these nerves, winch the meow us fwake. n6 a â€"~ Physicians most widely accept the vasomotor theory 0f sleep. The re- cessxon of blood from the brain, called mebral menu. is mother theory at would be. THE CAUSE OF SLEEP. WHOLESOME COOKING SUGGES- TIONB Speaking of a dining room. I think many famm' wives die or go insane and many farmers hang themselves in barns and on trees because they sit down day after day and sum‘mer after Summer, to eat their meals beside a raging hot oookatove. with swarms of flies sampling the eatables and get- ting stranded in the gravy and the soft butter, writes E. H. Leland. Where a summer kitchen exists.. the‘ kitchen proper can, of course‘ be usod‘ for serving meals, but if I were an fanned-’8 wife and. restricted to n kitchen and pardor, I would have a cool room for eating, it I had to throw the parlor furniture out of doors. Doubtless I wouldn't actually throm- it â€"for my bark, gentle as it is, is much worse than my biteâ€"but I would put away the carpet and the organ and t'he giltâ€"edged Bible and album. and cover the window from top to bottom With 0001.. white netting. and. more in the dining table and chairs, and make everybody. including myself, com- fortable. ‘ IA summer kitdh’en. a cool dining room, and What next? Well, a place for bathing. With neither brooks nor bathrooms at hand, a farmer can have a shed big enough for a Large tub, with a waste-pipe leading from it. He might busy himself some winter time in scooping out a nice long tub from a section of a maple tree. which. covered with two or three coats of light gray paint would be a joy for- ever from the farmer himself down to the youngest tot. Then there are hot-weather ways for l simplifying cooking. Bread-making,i for instance, has just as good results! when not given so much time and muscle. At night, mix flour, water, sugar, saLt, shortening and yeast, for« the required nunflber or! Loaves, into as thick a batter as can possibly be stir- red with a spoon. Beat and stir it for five minutes. sprinkle it with flour cover with a cloth and set it where it may be in no danger of chilling. By 5 o’clock in the morning, if good yeast has been used, the batter will be feath- ery alight. Berat again for five min- utes. divide it intolbuttered pans, and when sufficiently light, bake it. White, graham or “entire” flour can be used in this way, and the bread will be as ;tender and fineâ€"grained as that on lwhich more time is spent. Pies are sobjects around which the tendrils of every farmer’s 'heart fondly twine. But pies mean lots of work. Why I.can’t the tendrils twme around de- 'licious puddings and cool. balmy des- serts? Then the meat dishes. Why try so much? “7113' not boil or roast a big chunk and serm it mid, with hot vegetables and a nice cream or butter gravy? .A platter of deviled eggs with. a parsbey sprig in each, and a crisp lettuce leaf underneath, is a prettier ”sight than a platter of fried pork swimming in fat, and far more healthful. Dried beef, shaved thin as paper and bowl-ed up for a minute or two m rich milk, with some beaten cured ham. cooked to perfection and served w’holle, very cold, with asharp carving knife 2 And then the rem- nants of it, thOpped fine and mingled with parsley or a scrape-d onion, make such appetizing additions to scram- bled eggs and omelets. Desiccated codfish of a reliable brand, simmered for ten minutes in milk thickened with flour and enriched with butter, is a quick and good dish. For a change it can be scalloped. like oysters, being sure to use plenty. of rich milk and to bake slowly. A good variation on salt pork is to out it in thin slices, wash in cold water, roll it in fine corn meal and set it into a piping ’hot oven un- til nicely crisped. It h‘as_somet.hing yo-lka and a dust of pepper, is an- other good and easy dissh. And what is mom attractive to the average meat eater than a young, hometfed, home- Then there is the always welcome dish of baked imam, so good served warm with steamed corn bread or an Indian pudding, and so good when cold, with an accotmpaniment of sliced toâ€" butter. In fact, though far away from the meat market, farm people need not suffer from a variety of the subsmmials. I never famed more summue-usly than when I spent a summer on a farm, where the meat man came only on Saturday mornings -â€"and didn’t come then if it rained. ‘ 4a fainf, fanâ€"away somethingâ€"oi thé taste of brook trout. {N THE PANTRY. The Ideal Lemon Pieâ€"No pie on the' culinary roster is easier or cheaper 10. make than the lemon. In thefirst place, the shell crust should be made before the filling is put in, pricking it in several places before baking to prevent the air blisters. W'hen the family is large and especially devoted to pies, several aft'hese crusts maybe made at once and then set aside to fill as required. One of the best fillings is made of one cup of sugar, one table. spoonful of butter, the yolks of two or three eggs. one oupful of boiling water. the juice and embed rind atone lanon. and one tableapoonful of corn- starcl! dissolved in cold water. Stir the cornstarch into the hot water, cook until clear. then add the butter and sugar. “lien creamy push back on ,_|___. __A_.‘_. ..‘J AJJ gauge, and whenâ€" nearly cold add amt mam “flu ~ This 1: math at whim of three wry stiff with a win wh p. Ad . still bower. that table- apoontnl at powdered sugar and on {mm of lemon 311106; w 11H- “ w vu- â€"- "T--- as vary at!!! fit!) a win wh p. Ad . still better. three table- spoonful at paw'demd sugar and o teaspoonml of lemon Juice. @203 evenly overtheplo and stand ina slaw oven 0.11th becomes firm. with 3.301 brown glaze. This last operation wil require about 20 minutes, as a mo, rmgue requires slaw drying. It be: comes tough and Luther! 1! put. into A Steamed Puddiueâ€"A dmplo steamed pudding. to which fruit may be added if you desire. is made of on» Large tablespoonful at butter. halt a cup 0‘ sugar; one egg, threeâ€"quarter. dfâ€"a. oup 61mm: and two cups of flour, with two even teaspoonsful of baking- oorwdor. Cream the butter and sugar. add the egg, and than the flmr 1nd baking-powder. and finally the milk. A cup of stoned raisins maybe added. Ste-am the pudding for one hour and a quarter. Serve ohe pudding with a simple liquid sauce of butter and sense or a hard sauce. A delightful apple pudding may be made by this rule. by adding a cup of chopped upâ€" ples Which have been steamed until neerl tender with two tablespoons- ful auger. the juice and grated peel of half a lemon. Serve the pudding «hopped pineapple which has boan siminered five minutes with three ta- bloapooneful ot a r to make a Kine- apple pudding. ‘ rm this wit a. sauce made of one cup of colt} water {Ewiw’bich 5 cup of gfwulated sugar has been melted. Mix a tablespoqnfpl -â€"V â€"'v- -'â€"v of corn starch with water enough to moisten it, and stir it in the syrup. Add a cup of the juice of either proâ€" semd or ripe pineapple, and let the sauce boil for two minutps. .PiokLed Beetsâ€"Cut boiled beets In radish, six cloves and vinegar to cover. In 12 hours that pickle will be ready The Cucumber Sandwichâ€"This is the latest discovery in sandwiches. Thin slices otf cucumber, spread with mayonnaise. are laid between buttered slices of Whole wheat or brown bread. They should not be prepared until just before serving. to Transplanted eyelashes and eye- brows are the latest things in the way of personal adornment. Only the brave and rich can patronize the new method at present, for besides being painful and costly. it takes a long time to accomplish it. In Paris and London, where the idea originated, there are specialists who make a handsome living out of the process of transplanting hair from the head to the eyebrows or eyelashes. The specialist works by putting in, not on, the new eyelashes and brows wherever they are absent or grow thin, and so cunning is he in his work that not even the closest scrutiny can detect any difference. By means of the new process, it is said, eyes which are at ordinary times only passable become languishing in their expression, while eyes which were previously considered fine have their beauty much enhanced. This is the way new eyelashes are put inzâ€"An ordinary fine needle is threaded with a long hair, generally taken from the head of the person to be operated upon. The lower border of the eyelid is then thoroughly clean- ed, and in order that the process may be as painless as possible rubbed with a solution of cocaine. The operator then by a few skillful touches runs his needle through the extreme edges of the eyelid between the epidermis and the lower border of the cartilage of the tragus. The needle passes in and out along the edge of the lid, leaving its hair ‘thread in loops of carefully grad- uated length. When this has been done another and another length of hair is sewed through the lid until finally there are a dozen or more loops projecting. By this time the effect of the cocainghag been lost and the operator is obliged to desist and put off the further ‘sew- ing of hair” {or another sitting. The next step in the process is cut- ting off and trimming the ends of the loops, and the result is a fine, thick, long set of. eyelashes. It is the finishing touch. that is to come, that makes them look like nature’s own. W hen they are first out they stick out in the most singular fashion, giving the person operated upon the most un- canny look. The operator’s next step is to take curling tongs, made of silver and no larger than knitting needles, and to give them the curve which is essential to perfect beauty. Then the eyes are carefully bandaged and kept Aso_unti_l the following day. Most of the hairs that have been transplanted take root and grow, but a few of them fall out and have (.0 be attended to. For the first month it is necessary to curl the new eye- lashes every day, but after that they become properly asgimilgted, and it' is Eyebrows are doctored in the same way, but there is not so mueh pain associated with the process asin trans- planting eyelashes. not nece'ssaâ€"ry i0 give them any fur- ther attention. Married men are less Likely to be some insane than bachelors. This. of ovum. is exclusive of the period When they are crazy to get the girl. TEMPORARY ABERRATIONS. EYEL’AS'HES RENEWD.