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f week Boots L which and can- »nre and lcil its,” of good 113‘ 'J‘\' '01? 'i8' a", \W, 1nd mments. oods we and m- a“ Il.Ԥ ’13 18.1 of to nout )0 nect 7w a ,,$ .% 45, $.w SWAN. Sal. $4 \ >4 \ 7W 'ln‘ 7;? Al" 'Ifi' m AM Nb N). '0.\‘ 1 (AL. 7‘: "ss‘ ARRISTER, Solicitor. etc. Office over B Gorioa’s new Jewellery store, Lower fawn. Any amount of money to loan at 5 per cent. on farm property. officeâ€"First door east of the Dar. ”m Pharmacy; Calder's Block. Residence.-â€"hrst door west of the Post Office. Durham. ARRIS'] HI. Solicitcr, etc. McIntyres Block. Lower Town. Collection and Agency pr pmpti y attended to. Searches made n :he R8515“; Uffice. ”office and Residence H east 0‘ Knap‘ps .( mares UGH MachAY, Durham, Land Valu- stor and Licensed Auctioneer for the County of Grey. Sales promptly attended to and notes cashed. king business transact- d 31nd collgctions made Deposns received and in- lowed at current rates. AMES CARSON, Durham, Licensed 0 Auctloneer for the County of Grey Land Vaiuator, Bailiff oi the 2nd Division Court Sales and all other matters prom tly satended zo~highest references furnie ed if required. ' 0H}; QUEEN, ORCHARDVILLE, has » resumed his old business, and is prepar edtoloan any amount of money on real «me Did mortgages paid ofi' on the mostliberalzerms. Fire and Life Insur- mceaefi‘ectedin the best Stock Companies is lowest rates. Correspondence to Orchardville, P. O. , or a. call solicited The “Chronicle” is the only l3-rrge Local Newsparé‘r 111 Western untario. ,What d}'$pe;;tiés â€"neeâ€"d is not arti- figxal digestants but something thgt “In PUt their stomach right so It Will manufacture its own digestive ferments. Didn’t Dare Eat Meat. For twenty years now Burdock Blood Bitters has been permanently .Cm'ing severe cases of dyspepsia and Indxgestion that other remedies were Powerless to reach. M’- James G. “Keirstead, Collina, ng5 C0» N.B., says : ,"1 SUTTered with dyspepsia. {or years and mod everything I heard of. but .ot no r”minim“ I took Burdock Blood 1t§ers. 7 da Eana d Bang of Siandar ”I onh’ uSed three bottles and now I w ”931. and can eat meat, . ., 1,. j’ihich I dared not touch an‘siQCéi-w before without being in ‘ -:‘~: great. distress. I always {1 "j: ’690mmend B. B. B. as Bil-£1 . bszng the best remedy for ._ . _.,- P 14'." in stomach disorders and B” "‘ E’ 3' o , ‘ ii I tamzly medicine.” Sir Edward Burne-Jones, the artisf. 10W! children very dearly. When hfs 531311 children were naughty, “1.3“ “mm punished them by standmg them for a few minutes in a.corner, with their faces to the wall. Thxs seem- Ed .10 be Quite severe punishment to Lb?” beauty loving papa. ‘So he hgd muted in the corners where 313 ch11- . â€" unished sprays of owers, 385mg, " If he has to go to thecer- . 13m determined he shall 811303 himself there.” It is also said that meanist - ’AMES BROWN, Issuer ot Marriage Licensea.Durham Ont. @100“ ~ There goes the last man' in 1 World You’d think would scrape an 3 ‘ Bank cashier? 31- b3 * N0; my barber. Look at J neck. » DR. T. G. HOLT. L. fiedical Directory . ABOUT PAIN TED FLOWERS. ll egal Dzrectory. In Y1 LEFROY McGAUL. Miscell aneous . "If he has tn go to thecor- m determined he shall enjoy there." It is also said that .st, when visiting, found a. child host receiving the same pun- t; and that he quietly algetgh- h a Pencil, flyirfg' bir'ds in the Where the small boy stood. DENTIST. .'ed on savings Bank de" 31 and upwaqu. Prompt and every {acuity afford- lers living at a. distance. J. KELLY. Axent. THE LAST MAN. esidence a short distance pp 3 Hetel. Lambton Town. Office hours from '. TELFORD. Agency. m, gBH-a‘ap 7-3?" in On- M000 1 v V v v vvvvvvvvvv About the House. Freesias are not so well known as hyacinths and narcissus, but they are quite as easily grown and the bulbs are very inexpensive. O W. “O” 0”“ Freesias like a rich soil; a fibrous loam is said to be excellent for them. also a mixture composed of equal thirds of chip dirt, well rotted manure and good garden soil. Where leaf mould can be obtained it will give good re- sults mixed with equal parts of rotted sod and sand. If a few teaspoonfuls of fine wood ashes are added to the compost it“ will be further improved. Clay should be avoided. Freesias do quite as well when plant- ed in tin cans as in pots. If cans are: used of course there should be holes in the bottom. A layer of charcoal or gravel oneâ€"half inch in depth will do nicely for drainage. Pot is then fill- ed within two inches of the top with the prepared soil. On this place the bulbs, from four to six, may be plant- ed in a six-inch pot. Cover with the same soil so that the bulbs are about one inch below the surface. Press the soil around and over them firmly and water them. Freesias do not need to be set away in the dark to form roots; growth be- gins at once. Some place them as soon as potted in the shade of a tree outdoors, sur- rounding the pot with coal ashes or sand. When the green -blades push through they are gradually exposed to the sun, and watered regularly, but lightly. By protecting them at night they are sometimes left out until after slight frosts. They are not tender and when brought-into the house a room whose temperature ranges from 50 to 60 de- grees is best for them till the buds form, too much heat stimulates foli- age growth at the expense of the blosâ€" soms. They do well in a sunny, well ventilated window. After the bulbs are well started they need liquid manure once a week, and the foliage should be well-show- ered with luke-warm water three tlmes a. week. As soon as the buds form they should be watered freely and the air of the room kept moist. Sometimes the aphis trcubles Freesias. W'ashing the foli- age thoroughlv in strong soap suds, to which a little kerosene has been add- ed, will destroy the aphis. ‘ D ._-- _____v__. W'hen well fed and watered freesias will bloom for two months in the mid- dle of the winter if potted early in September. Three or four clusters of blossoms will fill a room with frag- rance. As cut flowers they will keep in water more than a week. ‘ UV “UV- After the bulbs cease to throw out blossoms the old flower-stems should be cut off and the bulbs allowed to ripen by withholding water. \Vhen the foliage has dried down the pot should be. Then the bulbs should be shaken out and repotted in fresh earth. Un- like hyacinths the bulbs do not deter- iorate but will produce fine blossoms year after year. 'Bread Puddingâ€"Three eggs, one- fourth cup of sugar, one and one-half cups of sweet milk, and flavor to taste with vanilla. Beat three eggs with- out separating and beat all together well. Brlush your pudding dish with melted butter and fill it three-fourths full of stale bread crumbs. Pour the custard over it and let soak a few minutes. Bake in a pan of .hot wa- ter about twenty minutes. Spread a layer of jam over the top and cover with meringue. Slip it into the oven until it is a fawn color and serve it v~r With the following sauce: Sazuceâ€"One cup of water, one-fourth cup of sugar and one tablespoonful of lemon juice. Put in a saucepan, and when boiling ski'm it well. Add a small slice of candied pineapple and a, few candled cherries. Simmer very gently ten minutes. B011 one cup of ratsins one hour, un- til plump and soft, and add to the bread pudding if a plum pudding is desired. Coztage Puddingâ€"Two heaping cups Cottage Puddingâ€"Two heaping cups of sifted flour, two teaspoonfuls of cream of tartar, one teaspoonful of soda, one teaspoonful of vanilla, one- half teaspooniul of salt, two eggs, one cup of sugar, three tablespoonfuls of melted butter and one cup of milk“ Mix cream of tartar, soda and salt, with the flour, beat the: eggs, .add su- ' and melted butter and milk, and - into the flour. Bake in a shalâ€" ‘ow dish. Dredge the top well with 't’h lemon make a batter, and add to of sugar, yolks of‘four egg this mixture into one qua ing milk. Let’ it remain ates, then pour it all int THE DURHAM CHRONICLE, November 16, 1899 FREESIAS. PUDDINGS. .ddingâ€"Mix one cup of enough cold water to and add to it one cup of‘four eggs, and stir .to one qua-rt of boil- it remainra few min- ’Lz“ well started dish and. bake for ten‘ minutes. Slip the pudding out and puglover it a lay- ov- A: :..11.. -___| â€"â€" _ V - .â€"~~vv-v- "av-J’ er of jelly and cover waths a mgring'ue made by beating the whites of four eggs with four tablespoonfuls of sugar. Brown lightly and serve. Boiled Suet Puddingâ€"One cup of finely chopped suet or two-thirds cups of butter, one cup of molasses, one cup of milk, one cup of chOpped raisins and currents, three cups of flour, one teaspoonful of salt, one and one-half teaspoonfuls of soda, and one salt- spoonful each of cinnamon, cloves and nutmeg. Mix well, tie up! in a cloth, and boil four hours. Serve with wine or foamy sauce. Mother R’s Rice Puddingâ€"One-half cup of well-{washed nice and a little salt; cover with water and when soft add two quarts of sweet m‘: .,1k :1 small lump of butter, nutmeg and sugar to taste. Bake two hours and keep stir- ring it every few minutes. Serve with cream. Tapioca and Riceâ€"Three tablespoon- fuls of tapioca, two tablespoonfuls of boiled rice, four tabla/spoonfuls of su- gar, one quart of mulk. _Soak over night and bake one hour. Caramel Puddingâ€"Put one-half cup of granulated sugar in a skillet over the fire and stir constantly until it comes to boiling point and is brown; add one teaspoonful of lemon juice and while hot pour into tin moulds. If you have an aluminum pan it is bet- ter than a skillet. C'ustardâ€"Beat without separating three eggs and four tablespoonfuls of sugar; beat together until light and then add one and one-half cups of milk and one teaspoonful of vanilla. As soon as the'sugar is dissolved pour in- to the tin moulds on top of the car- amel and stand them in a baking pan of hm water. Put them in the oven and bake until they are set in the cen- FOR WIVES TO REMEMBER. Men soon forget what they have said themselves, but their memories are singularly retentive of what their wives have said to them. Only a woman of ignoble nature fos- ters her husband’s weaknesses; a true wife always "holds him up to his best;” without flattery she makes him feel that she is his .fond‘est admirer. Men are grateful for forbearance in their wives. For often, while assert- Eng most loudly that they; are right, they are frequently conscious that they are wrong. Given a little time and a little. silence they will often show in actionsâ€"rarely in, wordsâ€"that they have been mistaken. C ‘ L uuv U ”UV“ vaâ€"vwv A man expects his wife to be bet- ter than be. No matter how little re- ligion a. man may have himself his ideal wife is always a woman with the purity of soul that only‘. a Christian can have; and to a good man it is usu- ally part of his religion to believe that his wife is morally .higher and nobler than himself. ‘. _ LLA‘ uuuu utmw--. Altogether too few wives realize that novelty and variety are as attractive to a man after marriage as before. The same gown evening after evening per- haps, the same coiffure year in and year out, may not exactly pall upon the taste of a devoted husband, but he soon ceases to look at his wife with the same interest as theretofore. Af- ter awhile she will miss the fond lit- tle compliments that are so pleasant to receive, and one of the most potent of her womanly weapons grows rusty THEY MUST MARRY. If a girl in Russia wishes to study at any of the universities in that country etiquette does not allow her to do so until she is married, so she goes through the civil ceremony of mar-‘ probably she has never seen before, and this marriage is quite legal, though perhaps they may never speak, to each other again. On the other1 hand, if they like each other, and wish; it, they are married for life; if they don’t, the marriage is dissolved when their university course is finished, and they are free to marry some one else. The celebrated mathematician, Sonya Kovalevski. whose autobiography at- tracted considerable notice a few gyears ago, went through the marriage h a student whom she ceremony wit . then saw for the first time, and who afterward became her husband. The education of women in Russia stands better than in most European coun- tries, owing to the persistent efforts of the Russian women themselves. By 1836 they had managed to get four uni- versity colleges for women, with 1,442 students; one medical academy, with 500 students, and numerous intermedi- ate schools. doctors in Russxa, of whom nearly one half are employed. in the Civil Service, chiefly by the Zemstvos. from; disuse. A wife’s whos'uion in the estimatic of her husband is.always what she is- not what she chzwms to be. ALWAYS FOR SUN numb. \Vhat a subtle kind of heartache we give others by. simply not being at our best and highest, when they have to make allowance for us, when the dark side is uppermost in our minds, and we take their sunlight and cour- age away by even our unspoken thoughts, our atmosphere of heavi- ness! 0, to stand always and eternal- ly for sunlight and life and cheer! ” AN OCCASION OF GREAT JOY. W'as the dear girl happily married? asked the friend. Yes, indeed, answered, Miss McGab- ble. It was one of the happiest wed- dings I ever saw. I never saw so few duplicates among the presents of out or umtil a. stréw comes out clean. [118 L1 [Ouuo indeed, answered, Miss McGab. It was one of the happiest wed- I ever saw. I never saw so few ates among the presents of cut and silver ware. FOR SUNSHINE. estimation The British public as a body‘ do not generally know to what extent we rely on‘ foreign countries for our food sup- ply, and very few thoughtful readers have yet realized to what extent Great Britain depends on the good will of other nations for her daily bread, says the Pall Mall Gazette. The inhabitants! of the British Isles number 40,500,000 to-day and consume breadstuffs equal ,to about 301-2 million quarters of wheat. Of this total quantity requirâ€" ed during the last cereal year, the British farmers contributed 8,740, 000; quarters and there came from abroad 23,060,136 quarters. Unfortunately forj the English millers, of the quantity of breadstuffs imported in the cereal year just ended nearly one-third of the wheat reached us in the manufactured form of flour. This, of course, means that the wheat offal is not consumed in this country, so that. our farmers are deprived of a much valued feedingâ€" stuff, and further, that the money that would be paid in wages for con- verting the wheat into flour in our mills if the breadstuffs had been im- ported in the form of 'grain is not, ex- pended at home. It is doubtful whether there is any] necessary of life receiving more atten-3 tion at the present time throughout the civilized world than bread, and this is due to the fact that wheat prices are low in Spite of the assertions made by some scientists. For example, Sir W. Crookes who predicts a scarcity of wheat “within appreciable distance,” unless by the aid; of; science the yield per acre throughout the. chief. produc- ing countries is greatly increased. But the most interesting portion of. the wheat problem to our readers is to know on what countries we: rely to Esupply us with our daily bread and to what extent we are indebted to their good nature. if we take \the GOVERNMENT RETURNS ! just published, and make an analysis of the 23,060,136 quarters of. bread-; stuff that were imported into the United Kingdom during the cereal? year just endedâ€"namely, between Sep-i tember 1, 1898, and August 31, 1899, we find that the United States sent a litâ€" tle over 64 per cent of the totalquant- ? ity of breaostuffs imported, and of this large amount some two-fifths came in the form of the manufactured articleâ€" ltlour. For many reasons LL is pleas- lant to nete that the second .place in the list of countries that furnish us with our bread supplies is Canada, who sent during the last cereal year almost 10 per cent on the quantity imported, while India came next in (the list with about 83-4 per cent. In .passing, it may be as well to recall the fact that seven years ago Russia supplied us with most of our breadstuffs, namely, 36 per cent and the United States only $0: per cent but last year Russia came fifth on the list. of countries, and did not send us more than 31â€"3 per cent of the total, while the Argentine Re- public had the position immediately above her, with 7 1-3. per cent, of the total. Australasia only sent to the United Kingdom a little over 2 1-2 per cent of the total breadstuffs we im- ported, while the remainder came from Austria, France, Germany, Chili, Tur- key, Roumania, etc., in the order of importance we have named. Flour. N.,[}. (U. MsKeehniaf N., G. J. Mcmm ENGLAND'S DAILY BREAD. [6 Second In the List of Countries Supply ller With Wheat and We beg to inform our customers and the public generally that we have adopted the Cash System, which means Cash or its Equiv- alent, and that our motto will be “ Large Sales and Small Profits.” We take this Opportunity of that the new system will merit a continuance o: the same. Adopted by of the bread eupphes imported from within the empire. and that the farm- ers of the United Statgs have got only. D V; ~uv Umvv‘. -vâ€"v-v vvvvv kept their position in the corn trade 0t this country, but have beaten the Rus- sian peasants nearly out ofl the field; so that if we add. the quantity of breadstuffs that we receive from our “cousins” across the “herring pond” to that sent front our colonies, we find we imported from the English- speaking race over 85 per cent which} fact in itself is of great importance and also somewhat of. a safeguard 'should war break out between: any! European powers, Commander of the Orange Free State Military Forces. In the concerted plan of war agreed upon by the Boer Republic and the Orange Free State the forces of the latter will be under the command on General Evart R. Grobler, a notable figure in the commercial, legislative, and military affairs of South Africa, ,‘ General Grobler is decidedly versat- ile in his attainments. He is a grain grower, an ostrich farmer, a stock: raiser and a diamond mine owner. Though only thirty-six years old hex has been an influential member of the Volksraad, sitting for Philopolis. He is described as aman of intrepid and dogged temperament, able, shrewd, but, withal, conservative. He is descended from Dutch and Huguenot stock. He speaks and writes fluently Dutch, Eng- lish, German and French. He is also accomplished in the vernacular 01! :many of the native tribes around the i Free State. TALL AND SLEN DER. He is nearly Six feet tall, of slight build, erect, and is a man of active physique and quick mental conception, While at all times genial and measur- ably unostentatious, he has a reserve which he does not readily throw off. He has a mild brown eye when enjoy- ing recreation, but an earnest, severe look in a serious mood. His home in his native land, for he is Boer bornâ€"a native of the soil for which he is tight- ingâ€"is one of open hospitality. ‘-‘ General Grobler was the Orange Free State’s Commissioner to the World’s Fair, at Chicago, in 1893. His governâ€" ment also designated him for the Ant- werp Exposition and for the forthcom- ing Paris Exposition. 'l‘hese honors he declined becasue his South African interests demanded his time. He has had much to do with matters of trans- portation over the line‘ of railway be- tween Cape Town and the Free State and in arranging the customs troubles between the two countries. ’4 He took a prominent part in the development of the Jagersfontein dia- mond mines. He has one of the larg- est ostrich farms in South Africa. He patriotically loves his native land, and he has been looking at a war cloud for several years. A. ‘Q - General Grobler is now in the field in command of the Free Stat‘e’s avail- able army of 21,000 men. He has a beautiful and patriotic young wife. She is of Huguenot, extraction, and, like himself, is very refined. well bred and well educated. They have been mar- ried about twelve years, but have no children. Mrs. Grobler takes an ac- tive and intelligent interest in South‘ African affairs, and is helping to get together food and clothes to be sent to thé front. GEN. EVART R. GROBLER. "*3