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3 flaking It (near. (Louisville Courier-Journal.) “Can you explain radio to me?” “To be sure. Take heterodyne ao- ftion. Suppose that the frequency .of oscillations in the receiving antennae Protain tlll‘ “body lhuilrlm; sub- stance,” is supplied by skim-milk. The quality 01' mills. pl"- lain 1.5 of the grvatvst excvllvncc. lmransu it link only furnishes building material. but smsplnmmlls 01‘ “[n‘utects” that sup- plied by other lam-ls and makes it. of grrraler Value) to the body. For this reason, the 111‘.’UICI'\\'hO makes use ul‘ all the skim-milk is practicing real cwnnmy and ;_.u‘0\'i(ling her family with good fund for growth and hcalt h. is daily being (ivnwnstrateol by far- mers cveryu'hvz'w in the fneding of \‘tnung farm 1111111111 and “111111 it is included in the diet {'01 Lhildren and adults. it is: an 0111119111 211111 11111121111» icai SL'HIICP 01' 11111111 1211 \\hiah 1‘1- bod} 1100115 10 11111111 bnnw 1mm 11.1 and other tissues. Althuugh the fat of milk has a Sbccial nutritiw quaiitv whim is necrssaw t'm tho} child and adult. tkw button) him «)1 the milk bottle wutains much \\ hich is muossarv to the growing body. but the Value of “inch is 0mm unapprm iatvd. Pram! 0f the mlm‘ of skimâ€"milk as a fowl Foods which are a source of pmâ€" lein are usually expensive. Skim- milk, howex'er, is an abundant and economical source of this substance and it is also the best and cheapest source of lime. which is necessary for the formation and repair of bones and teeth. Every mother wants her child to have strong, good-looking teeth and this is only possible if suf- ficient lime is inclndu! in the food which he eats. There is a vital re- lationship between the young child’s diet and good teeth as there is a rela- tionship between strong teeth and good health. " Skim-milk also contains sugar for heat and energy for the body to do its work and is a source of water soluble Vitamins, indispensable to (:4.>-u;‘>e1'atior1 of the 1.)ruc_iucer, dis- thibutor and consumer is just as im- portant. Skim-4mm I'vquu'cs Um same“: can» in hamiling as dows whnlv milk. There is the same necessity tn lump iL "clean. cold and covered" and the The) [H't’jlldit‘v in thv minds Hi' many [H‘let’ 2:;ainst skimâ€"milk is wholly unfommimi. It. is a valuable» {wot px'nvioling nomrishnwnt in our of the. clwapvst forms and, though it iru'ks snmw ni’ Hw o,i¢-liviu11,<m-ss of wind“ milk. tiwro- an: many amm- tizing ways of serving it and its food Vahw shnuld not he.) UIILIPI’QSHHlath. The linusvkevar wlin rwniw‘s ht‘l' milk in bottles limls that it has al- I‘Patly svpziralml into two layvi's. Slip jlli’lgt‘s tlm milk by thu depth of ”19 top layor. or the amnunt of cream which Sllt‘ sews on tlw surl’zu'v. but, it. must. be romvmbernd that :ill HIP fat has not. risvii in tho twp 21ml that. thm'w is sumv mixM lln'migli llw lmllnm layt'l'. 'l'lh‘ tlvpth 0f illi‘ cream layer is nut. a true,- measure of Hip "i'iclmvss" ul' tlw milk. llroam layers 01' tlw samv depth in tlill'cr- mt. milks may vary in flip aclual ammml Hl' l'al pi'wsonl. lii pzislmn'iz- ml milk. tlw L'l’l‘illll is nut usually sv ilvvp. although “in pwl'cvnlag‘n Hf fat is nut nmwssm‘ily smaifm'. Thur» are many t'achws whirh inmavnrw thv depth or l'ivhnwss ul’ Hw vwam MVP? and it is. tlwrwl‘ox'v. Hut :1 SUPP indiâ€" catinn of NW fat. in tlw milk. Skim-milk is whole. milk from which most. of the fat has been re- mount. The amount which remains depemts upon the completeness of the skimming. which in turn de- pends upon the method by which the milk is skimmed. Cow’s milk con- tains an average of between 3 and 4 per cent... of fat in the form of very. small globules and. when milk is al- lowed to stand undisturbed for a f eW hours. these fat globules rise to the top. giving the ell'ect of dividing the milk 'into tivo distinct layers. The top layer has a large amount of fat; and is called "cream", while the bot- tom layer contains a much smaller per-eentag . of fat and is known as “skim-milk." The old-fashioned way! of letting milk stand in cans or pans until most of the fat had risen to the, top is not SO lhOI‘Otlgi’i a method Of skimming.r milk as the removal of the fat by the more modern centrifugal Separator now commonly in use. More tat remains in the milk skim- med by the first. method than is left in milk skimmed by a sc‘iparator. but in each case. a remain amount re- mains. 'I 4 ‘,‘ . x .v). K“ IN FUI'R PARTSâ€"PART III. is 100,000 cycles per second when that. circuit. :is in resonance with passing electro-magnétic waves it would require a generator of unâ€" dam‘ped waves to be hear “I understand perfectly now.” 1 Hip til imi split {was} quarts “zi- lvr. Hups .skim-milk, oneâ€"half onion, 3 tablespoons butter, 2 tablespoons ilmu', 11/2 tvaspmms salt, pepper, 2- inch (-ube fat. salt pork. Pick nwr the peas and soak for several hours. Drain. Add the. cold water, pork and onion. Simmer slow- ly until soft (3 01‘ 4 hours), then rub through a Sieve. Mix the flpur with a little cold milk and stir this into the peas. Add butter and season- ings. then stir in the milk. Cook carefully a few minutes longer and. serve hot. Corn Pancakes. l-"a'; cups “0111'. ‘54 ('up curnnwal. 11/2 tithlvspuuns baking: pnwdm'. "l “‘21- spuun salt, mun-third (111) 511;," 3:591; (‘llpri skim-milk. I ng... " tablvslmnns [xv-HM! buttmz iii-at Haw milk, Add cum mval and mink. stirring: vnnslanily. ahnut 5 minutvs. Sift dry ingredients and «'nmhim- {Wu mixtim't‘s. Add well- lwzmm vgg and 111011th butter. (100k 'm a hut. greased griddle pan until xxx-H pun'ml. full of bubbles and cook- ml «in the miges. Turn and wok 011 Min nthcl‘ sidv. Never turn a pancake twicv «w it will be heavy. Cream of Split Pea Soup. (lumhinv stv. ingrvdioms and {mm mm a buttered baking dish. Hakv in a slow uwn until lirm. Next Week: Whynand {HOW to Buttermilk. Skim-milk With Cereal. The liquid used in cooking any cereal may be at least half milk. Cook by ordinary method in double Corn a la Southern. 1 can ('nrn. shnmml.;~ 9 eggs, 1 tea- spunn salt. pomwr. 11/; (ahlvspunu hutm'. 2 cups skim-milk. «);:;;5. Turn mm a lmttcl'ml baking dish and bake abou’t mm hour in a Illmlm-ate oven. Chocolate Bread Pudding. '3 rum sizdv hn-acl vrumbs 01' small squarvs ni' bro-ad, 3 Hum" sr-aMwi >kim-txnilk. ;’ Square's unswwh‘nmi z'hm‘uluh- HI' «HIP-half cm» uvcna. (wuâ€" EhiI-cls 4311p 01' sugar. 2 «rggs. unc-quar- i‘m' {waspnuu sail. one-half toaspuun vanilla. Mix thw menu. salt and sugar to- gvthm'. Stir in tho water carefully and hnil :x'mmt 7» miuutvs. Add ’thv .srnlclm! mHk. 'l‘u m'vwzzt a scum fuming «m thv My. heat a minuiv «1‘ MY" with a Dnvul‘ «*gg-hvatcrl' un- iil i'I‘UHI l'nx'ms. H. tit‘SiI'mL [Wu ul' Hnw- «ll-ups ut’\‘:1i1illa may kw added. Cocoa. 11;,» tabletspnnns 0mm. :3 table- spi‘mns suf-zm'. 2 rm» Dwiling watm: 3 2‘113'5 skimâ€"milk. a row grains salt. Skimâ€"milk whirl: has smu‘ml can kw usml to make! untagn cluwsv, reâ€" t'ipvs t'nr whivh we publisho-d last, \\'N,‘k. Bulm'milk. or as it is somvtimes valiml. I'm'mvntm! milk, can be made wry 021:4in from smu‘t skimmed milk. Full «lix'nctiuus will he giwu in «my next articlv. “\Why and Huw In I'sv H11tt«_-rmilk." Skim-milk can be substituted for whole milk in almost. any recipe. As it is lacking in fat. it combines par- ticularly well with cheese, cocoa, chocolate and other foods which are irich in fat. If cooked with cereal, or used in breadâ€"making and cake- making, it adds nourishment and impriwes the flavor. It. can he used to good advantage in sauces, soups, chowders. puddings. etc, and, if de- sired, the lack 0f fat can be made up by adding a little butter. Occasion- ally children and adults with stom- ueh «lism'ders find it ditl'icult to i‘li-: gest fat in any form and. in this case, skim-milk is i‘iai‘ticularly valuable. as it supplies all the other necessary nutrients ina form that- is easily used and easily digested. l good’health and normal growth. It is deficient in-fat and in the fat sol- r uble vitamine and, therefore, cannot :entirely take the place of whole milk. ITse whole milk. but do not be guilty of throwing away that which lacks only the fat and con- tains all the other nutrients. As a drink. in cooking, with cereals and 'with bread. skimâ€"milk is an import- ant and economical food. cation. ' Each member of the SM is a Uni- versity Graduate and experienced Of course, the Offenders are not all among the malesmif women would he. as careful to keep in the mode Teacher with their dancing as they are to Intending pupils should prepare to keep their clothes upeto-date, the enter at beginning of term. results would probably be much Information as to Courses may .be happier. There is always the girl Med from Principal. , who 9 ects her partner to carry her The School has a creditable record wholemWeight instead of just the in the M which 3‘ 5099.5 to main- lightest touch of her hand, and the i " girl who is hard to lead becaase she tries to anticipate her partner’s nextg move. The ability to follow easily QEMWaL really depends upon the ‘ability to ' ’ keep oneself so rela'Xed and pliable I l’mplv usually suom unrnnsciuus ,ul’ llw fart that thvrc arr two kinds Hf suâ€"rallml social dancingâ€"4hr lyric typv and llw starratnâ€"â€"â€"syncomlod tylw. Morn man would apprar in much grrator ailvaulagr if hr would rlmnsv tlw lypu must lwrnming ln him. and than make. thn host. Hf ilâ€"- «mm as lu- «loos with clnlhvs. spurts and girls. When thv Ivan and digniâ€" llml inlnllvrlual gvullrmau. who can glitlv smuulhly with a lhw snusc ul‘ rlafxlhm. smhlrnly l'm‘ls thv lll'gv in alivmpt tho jazz anlirs nl‘ tlw flip- 1n~rs and rlzmpvrs. hr. slnps from «lig- uiliml rhararlvr tn animalml carica- tum 'l‘lm imporLanrr of graceful car- riaar. the first thug that. dancing ti-zirhers vmphasize, is apparently tho first thing,r that dancers forget. 'l'he flapper flipper who always knows the very latest steps and does them well, often manages to make the worst sort, of appearance» on the floor. He affects the ultra-careless carriage and seems to just. miss fall- ing to pieces at every step. The up- positr type is the timid dancer Who through nervousness unconsciously tightens up his knee and shoulder muscles until he is as stiff as a Tony Sarg marionette. Worse than either 1‘ these is the man who needs a good Wide base for balanceâ€"who firmly places his feet a yard or so apart at each step. For him I would suggest. twenty minutes a day on the railroad walking a rail. \Yithnut wing intu thv quvslinn of gl‘m'v by mail. it. (luvs sewm 10 mv that. somnmw could render tlw flap- pm‘ \VHI'M a happy SL‘I’ViCP by 1m nul- casting a Dzlncvr‘s Daily Dozen-“a 501'! nf daily rvmimlm‘ Hf thusn [mints nl' gmnl dancing that arv must gwm‘r- ally disrvgal'dml. Nut lung am» at :1 Nu“: Yurk «law'- in;' Huh. I mvt :1 mndvx'n yuung man wlm ms inII'mIm'ml as "Amvi'iva's must sum'mst'ul (muting: Ln:zvhu1'"-~ nnnv unI'. in fart. than Hw gvnius XV?!" has. smHgglM thv shimmy and tiw smmolal-walk through Hus mans. in mm“ I'n'v thnnsaml Main Slum! pupils scattm'ml 21H gwm' Hm («Hum-y. “Szztisl'actiun guzu’anhwl m- ymn' money bavk." Each 50115:")11 hr mmvs in New Yurk and mako's a, tour Hf Hw smartvst clawing plzwvs in search of up-tn-datc- slaps fur his lung- «lislanm- lr‘ssnns. t “'0th why fund mnthm's tvvt that “Mr (taughtt‘brs acquire) a gt'm‘t- 01' snvial grmév tttrungtl thv study ut' vtassit'at «taming? Sncial (taming is su much :1 part Ht‘ mmtvrn tit‘v that I should think thv [Milt Ming: nt‘ ttn-ir mmtmn «122mm tmtmiqm \wuttt 1w mul‘t' to ”JP [)Hitlt. USHH'HUZIH)’ 21>“ \wtl as prztctit-atty. It, has always ht-t'n my t‘Xtu‘l'tt'tlt‘t' that “In Most hattn'nnm ctnncvrs maku ttu- Wurst tmttmom ctzmcvl's, Aftvr all. We aw not. living" in that Victnritm 0m ut‘ hivy(_'lo-s.-hustlus and hPaI'llS, whm dancing: was a slwt'ialâ€" izwl art, of UH‘ stage on thv one.) hand and a wry fm'mal. constrainvd 21ml urtiiirla} ballmnm avenmplishmvnt ”11 MW utlwr. HOpping about in abbreviated nightgowns and bare feet mav well have been a natural form of artistic oxprosshm for Greek maidens liVing some two thousand years lit-fore Irâ€" ving Berlin. Somehow I fail to see its rotation to the syncopatml tempo of life to-day. T he apustlrs of this form of self-expression maintain that "all tho artificial tmnflmcirs ul‘ mm‘lvrn life. and tlm inhibitinns it imposvs on personal freedom, iiml it natural sciilwnt here"â€"â€"-~But isn‘t all this at toast twirl» as true Hf mml- vrn sucial dancing as it is of classiral «lam iug? In my case the transition from amateur t0 professkmal‘was naturai and inevitable. After the rivars of a “normal course in interpretative dancing." and a first public appearâ€" ance as “Tia gedy" in a very up~state Shakespearean Pageant, I naturally fled to a cereer 0f syncepalion. A great many people insist that professional dancers make the worst dancing partners. Possibly the same sort that say married men make lhe worst husbands. It seems to me the idea is probably based on experiâ€" ences in dancing with professional exponents of classical bare-foot dam:- ing-â€"-0r what someone has calleii "bathroom dancing." ARE YOU REALLY - - A GOOD DANCER? Miss Helen Herendeen of New York who tu1ned from interpretatixe dancing to a career of syncopation is the author of the follo“ mg article in the Metropolitan Ma azine: (8) Senior Matriculation, ' (4) Entruoe to Facultvy of Edn- ‘ canon. ' Each member of the stat: is-a Uui- vanity Graduate and experiené‘ed Teacher. ' The School is thoroughly equipped to take up the following courses: (1) Jumor Matriculation, ’ (2; Entijance to Normal School (8 Sam-or Matriculation, (4) Engines to Facultvy of Edn- Give the. children the true idea of war in their history books) and the next generation would no more mm war than they would want. an ‘eax’thâ€" quakeâ€"Zangwill. Durham High School ’l‘lw Mmlu-in-(hx'on Sound Exhibiâ€" lilm was cm aml «wary Visiting pub- lislwr mrl a pleasant surprise on Vimving the extent and oxeellencr of the Baby City as ‘a manufacturing centre. They had a amgnificent, dis- play in many lines of high-class work from the fifty or more indust- ries exhibiting their products. Fur.- nilurn, slaves, nails, bolts. and all kinds of domestic requirements were largely in evdencc. It. was a fine 02(- 11bit. Mr. 1%. Roy Sayies of 'l_‘or0nt,o. tho managw 0f the Canadian Weekly NC\\'S[){1[)OI‘S Association, was in at- tondzmm. liming just returned from a 'tour of the Maritime Prox 11100:. Apart from tho efforts of the pub- iishors to adjust prices in conformâ€" ity Lu prosontfiay conditions and cut down costs when rmhictiuns can he made consistmiily. the Association work is of no gmu-ral interest. to our readers. Harris and M. Duncan, 31.13., extendâ€" M the freedom. 01' the city to Hw visâ€" itm's. A very interesting addi‘uss was made by Jack Miner, the great naturalist, whom . 0\A'm‘yb0dy knows, and miles 01' thanks were tendorod the Fleming Publishing Company by Messrs. J. J. Hunter of Kincai'dine and \Yilliam Mthmald of Chosloy. the remognizmi orators of Bruce County. GREY AND BRUCE PUBLISHERS MET AT OWEN SOUND \\'v Hiniiiwl Inst mmk in n1¢‘~nti¢1m a meeting 01' the (Hwy 61: BI‘IIL‘U Imbâ€" “sin-1's livid the [H‘l‘YiUllS Saturday at. Owen Sound. when they \wi-u HH' mivsts ni' Hw ir‘ivniing Publishing: Company, and entertained to lunchâ€" mn at Hi.» Harrison Park Inn. Mr. (I. A. Ja‘ivming acted as chairman and vxtumlmi a kindly \\-'01C(')I'n(‘ to tho publishers in behalf of the pl'intii‘ig pm“. in {)wnn Sound, and Maynr Among my favorites is the man who, after ruining his partner's dancing boots and backing. her into every couple on the floor, proudly announces that he has never had a. lesson in his life. There is also the very professional amateur who adores step dancing and is suffering from a depressed desire to get behind the footlights and show up the pro- ; fessionals. He knox's‘ some very Efancy open steps. that need not only an empty dance floor but a partner who has had months of training to follow them. He tries them on any floor, however crowdedâ€"with any partner however casual. But per- haps the choice bit of the whole colâ€" lection is the man who dances to re- duce his weight. He dashes about the floor madly and regardless of all «.ihstacles. especially if he. has had too murh cream on his cereal at; breakfast. The insurance companies 5 have issued no policy to cover the ratastrolihies that follow in his wake. J tlilgim,r from the number of part- ners who have told me that l am the best dancer they have ever dancml with it seems to me that it is rather no to the rest of the girls in these l'nited States to get busy. Isn‘t it too absurd to think that one can dance well acun‘ding to social stand- {this by just. relyixu:r on instinct? You \\'inlldn‘t at..t('~mpt to play the violin or even to take up golf with- out. some coaching. Nearly ex'ery- one can do with a little wise rriti- cism. (me really gets a treIm-mtous kick out. of being a su;u~r-e:\'rt_-lleiit dzuiccrâ€"~\\'hy not try it 1’ In New York there are four or five dancing places that, I suppose. may be considered the last word in so- phistication and chicâ€"yet as hostess of one of them I found it quite pos- sible, during the course 01‘ almost any evening, to assemble very com- plate collections of horrible exemâ€" plcs in the way of dancing partners. that following becomes an instinctive rhythm response. The girl, who finds herself more stepped upon than step- ping is usually of the type that clings tothe mincing step of mid-Victorian days. She can generally improve her'dancing by stepping out a bit. LA‘I |__ h‘ ”I_'_)un’t 3‘01] krmw." said ,‘thv I'vlldmu- lawyer, “that it is unprofessiunal 1.0 take less than g¢i)ld'.’" "\YPII," said Mr Harrell. svriunsly, “1 {wk all thu Imor beggar bad. You. «Inn‘t mmsidnr that unplofossinnnl, do you?” Augustirm Burro”. in his early days at the bar, OHM] had many poor clients. ()n «um witcasinn thv defend- ant was SO pm)? that Burro“ HITM'Qd to handle. his (raw fur milling. Bur- I‘ol won the (fasv and Hu- gratnftfl client. sent. him 1.3 sl'nillings. In m-zim' not to hurt. the man‘s fuvhngs. bur- I‘IJ'II aCCOptOd tho i'lw. hut. 31 i'leM‘Câ€" lawyer 1121‘):meth him for doing: He. annual meetingin Glasgow, showed 'a surplus of only £12,575 out of a rev- enue of £1,015,728. Viscount Pirrie, who was among the guests at the Trust’s annual dinner, preposod the principal toast, “The Clyde Toast," and indicated What he regarded as the essentials for recovery in the shipping and the shipâ€"building inâ€" dustries. He told the Clyde Trust. that if they wanted to extend they must deepen their channel. In Bel- fast they had always been able to build the bigegst ships that could be. produced. Whenever they took an order or discussed an order, they went to the Harbor Commissioners. They had never built a ship that the Harbor Commissiiimers of Belfast had not. built a graying dock ready to ac- commodate that vessel the day they launched her. Belfast had get ahead of Glasgow in the building of big ships simply because in Glasgow they had not large enough graying docks. It was said graying docks. did not pay; they could not see a re- turn. But could they see any prolit (inroads? Graving docks were apâ€" pliances they must have it they were to carry on their grmt work of shipbuilding. CLYDE SHIPBUILDING ON WARE? Everything in Not Guilty. A few BINDERS on hand for immediate delivery. , ' Plows, Manure Spreaders, Etc. Amu- , WW; "3;”: Hm I N. ' ' '9 é- 1- {.1}. .-"- 3? '5." The tramp knocked at the farm- house door and asked for the farm- er. To that worthy he presently re- cited a tale of woe and asked for a job. ‘ “Yes, you can have a job,” said the farmer. “You may gather eggs for me if yen are certain you won’t steal any.” The tramp choked with gratitude and emotion. “Sir," he said. with eyes brimful of unshed tears. “you could trust me with any mortal thing on earth. For twenty Years I was manager of a hath-house and I never took a single bath." When ”no is sweltering in a stiff collar that scratches his Adam's 31"- plv it, is difficult to chide wumen for being: slaves to fashion. ()ur idea of a philosopher is 0110 who has hay fever and thanks heav- en he isn't an vlophant. It must ho. nice to be rich and keep the giocox‘ satisfied bx promir- ing to mail him a check. ', October 5, £925. i' [V