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L J ¢ he "No, nor fifty hundred," Trent anâ€" swered shortly. "I don‘t want your money. Don‘t be such a fool, or you‘ll never live to enjoy it." _ _ Monty shuffled on to his feet, nndl walked aimlessly about the hut. Once or twice as he passed the place whmt the bottle rested .he hesitated; at last he paused, his eyes lit up, he! stretchetraout his hand lmlthilr But before he could possess himself of it Trent‘s hand was upon his collar. . | Trent was on the point of an angry negative. _ Suddenly he sugpodâ€" hesitatedâ€"and said nothing. onty‘s face lit up with sudden hope. "Come," he cried, "there is someâ€" thing I see! You‘re the right sort, Trent. Don‘t be afraid to speak out. lt‘:: yours, man, if you win it. Speak up!" _"I will stake that brandy," Trent answered, "against the picture you let fall from your pocket an hour S4g0."" Sa y fi‘cy again." "You are only wasting mr breath, Monty," he said, "I couldn‘t touch money won in such a “f' and I want to get you out of this alive. There‘s fever in the air all around us, and if either of us get a touch of it that drop of brandg might stand between us and death. Don‘t worry me like a spoilt child. Roll yourself up and get to sleep! I‘ll keep watch." "I will be reasonable," Monty whinâ€" ed. "I will go to slee:. my â€" friend, and worry no more when I have had just one sip of that brandy! It is the finest medicine in the world for me! It will keep the fever off. You do not want money you say! Come, is there anything in this world which I possess, which you will set against that three inches of brown liquid ?" For a moment Monty stood as though dazed. Then the excitement which had shone in his face slowly subsided. He stood quite silent, mutâ€" tering softly to himself, his eyes fixâ€" ed on Trent. "You poor fool!" he said, "leave it alone, can‘t you? You want to poison yourself 1 know. Well, you can do as you jolly we‘l like when you are out of thisâ€"not before." Monty‘s eyes flashed evil fires, but his _ tone _ remained persuasive. Trent," he said, "be reasonable. Look at me! I ask you now whether I am not better fo: that last drop. I tell you that it is food and wine to me. I need it to brace me up for toâ€"morâ€" row. Now listen! Name your own stake! Set it up against that single glass! I am not a mean man, Trent. Shall we say one hundred and fifty?" antly. "Perhaps so!l Anyhow those are my terms! You can ?hy or not as you like! I don‘t care.‘ A red spot burned in Monty‘s cheeks, and a sudden passion shook him. He threw himself upon Trent and would have struck him but that he was as a child in the younger man‘s grasp. Trent held him at a distance easily and without effort. Trent looked at him half scornfully, half deprecatingly. _ o T mad "Her 1Picturo! My little girl‘s picâ€" ture! Trent, you are joking, you‘re "There‘s nothing for you to make a fuss about," he said gruffly. "I answered a plain question, that‘s all. I don‘t want to play at all. I should most likely lose, and you‘re much betâ€" ter without the brandy." Monty was foaming with passion and baffled desire. to let him go. His fit of anger borâ€" dered upon hysterics. Presently he grew calmer but more maudlin. Trent at last released him, and thrusting the bottle of brandy into his coatâ€" pocket, returned to his game of Paâ€" tience. Monty lay on the ground watching him with red, shi{tg eyes. "Trent," he whimpered. But Trent did not answer him. "You beast!" he cried, "you low, illâ€"bred cur! How dared you look at her picture! How dare you make me such an offer! Let me go, i say! Let me go!" But Trent did not immediately relax his grasp. It was evidently not safe "Granted," Trent said tersely, bendâ€" Ing over his game. But Trent remained silent. Monty crept a little nearer. He was beginâ€" ning to feel a very injured person. "Trent, you needn‘t have been so beastly rough. My arm is black and blue and I am sore all over." "Trent," he said, "I‘m sorry we‘ve had words. Perhaps I said more than ] ought to have done. I did not mean bhcnll you names. I apologise." "My little girl," he whispered. " Hittle daughter." pored. "Ms ‘"You see, Trent," he went on, *"you‘re not a family man, are you? If you were, you would understand. I‘ve been down in the mire for years, an utter scoundrel, a poor, weak, brokenâ€"down creature. But I‘ve alâ€" ways kept that picture! It‘s my litâ€" tle girl! She Joesn‘t know I‘m alive, never will know, but it‘s all I have to remind me of her and I couldn‘t part with it, could 1?" "You‘d be a blackguard if you did," Trent answered curtly. Monty‘s face brightened. "I was sure," he @ared, "that upon reflection you would think so. I was sure of it. I have always found you very fair, Trent, and very reasâ€" onable. Now shall we say two hunâ€" dred 2" Monty moved a little nearer to the opening of the hut. He drew the p::toznph hesitatingly from â€" his ket, and looked at it by the moonâ€" E:ht. His eyes filled with maudlin tears. He raised it to his lips and kissed it. "You seem very anxious for a game," Trent remarked. "Listen, I will rlay you for any amount you like, my I O U against your I O U. Are you agreeable?" Monty‘s face once more grew black with anger. "You are a beast, Trentâ€"a bully!" he exclaimed passionately; "I‘ll not part with it!" "That‘s all very well, my friend," e said, "but kindly remember that ou are young, and well, and strong. am old, and an invalid. I need supâ€" ort. Don‘t be hard on me, Trent. _ "I hope you won‘t," Trent anâ€" swered. "I‘ve told you what I should think of you if you did." llA m 1?" CHAPTER II.â€"(Continued). £9° THE GOLDEN KEY Or "The Adventures of Ledgard.‘" By the Author of "What Hoe Cost Her." CHAPTER III Trent answered nonchalâ€" st | Then Trent, who had more faults !than most men, but who hated bad |\ language, looked at the back of the | photograph, and, shuddering, hesitatâ€" |ed no longer. He shuffled the cards : and handed them to Monty. _ _ _ ] "I never heard you speak of her beâ€" | fore," Trent remarked. | _ _There was a moment‘s silence. Then | Monty crept out between the posts into the soft darkness, and his voice ' seemed to come from a great distance. Monty nodded, for his tongue was hot and his mouth dry, and speech was not an easy thing. But he dealt the cards, one by one with jealous care, and when he had finished he snatched upon his own, and looked at each with sickly disappointment. _ | _ "Look here," he said, "you shall have the picture backâ€"curse you! | But listen. If I were you and had wife, or daughter, or sweetheart like | this"â€"he touched the ghotograph alâ€" most _ reverentlyâ€""why, I‘d _ go through fire and water, but I‘d keep | myself decent; ain‘t you a silly old | fool, now ? We‘ve made our piles, you | can T back and take her a fortune, | give her jewels and pretty dresses, |and all the falâ€"deâ€"lals that women | love. You‘ll never do it if you muddle lyourself up with that stuff, old ‘un. Chuck the drink till we‘ve seen this l thing through at any rate!" C ue & "How many?" Trent asked, holdâ€" ing out the pack. Monty hesitated, half made up his mind to throw away three cards, then gut one upon the table. Finally, with a little whine, he laid three down with trembling finâ€" gers and snatched at the three which Trent handed him. His face lit uf, a scarlet flush burned in his cheek. It was evident that the draw had imâ€" proved his hand. * U ""‘Tféi';"aéai}“‘ie" said â€"laconically. "Same as before I suppose?" and the brandyâ€" He sucked in his lips for a moment with a slight gurgling sound. He looked over his shoulder, and his face grew haggard with Ion*ing. His eyes sought Trent‘s, but Trent was smoking stolidly and looking at the cards spread out before him, as aA chessâ€"player at his pieces. _ _ _ "I‘ll have the lot," he muttered. "Every drop; every â€"â€"_drop! Ay, and I‘ll keep the picture. You see, my friend, you see; deal the cards." _ Trent took his own cards up, lookâ€" at them nonchalautl{i and â€" helped himself to one card. onty could reâ€" strain himself no longer. He threw his hand upon the ground. We n aFes M No suelicd 56. P ces teviroonenlly Trent had reâ€"lit his pipe and startâ€" ed a fresh game of Patience. Monty, standing in the opening, began to mutter to himself. £ rape.; _ "I am sure to winâ€"Trent is always unlucky at cardsâ€"such a little risk, Trent made no answer. He did not wish to hear. Already he had reâ€" pented. He was not a man of keen susceptibility, but he was a trifie ashamed of himself. At that moment he was tempted to draw the cork, and empty the brandy out upon the ground. "Trent! Do you hear, Trent?" He could no longer ignore the hoarse, plaintive cry. He looked unâ€" willingly up. Monty was standing over him with white, twitching face and bloodshot eyes. _ is s "Rather a foolish game this," he said. "Let‘s call it off, eh? You shall haveâ€"well, a thimbleful of the brandy and go to bed. I‘ll sit up, I‘m not tired." s _ But Monty swore a very profane and a very ugly oath. _ w d "Such a very small risk," Monty whispered softly to himself. "I need the brangly too. I cannot sleep withâ€" out it! rent!" Gigis‘.s _ "Deal the cards," he muttered simâ€" ply. and sat dowme _ . © _ /.... /ss . ‘Trent hesitated. Monty misunderâ€" stood him and slowly drew the photoâ€" graph from his pocket and laid it face downwards upon the table. Trent bit his lip and frowned. e 'Vâ€"‘zT-l-\;Ve;’s,“’r he cried in fierce triumph, "three of a kindâ€"nines." Trent laid down his own cards calmâ€" ly down. "A full hand," he said, "kings up." Monty gave a little gasp and then a moan. His eyes were fixed with a fascinating glare upon those five cards which Trent had so calmly laid down. Trent took up the photograph, thrust it carefully into his pocket without looking at it, and rose to his feet.. "Look here, Monty," he said, "you shall have the brandy; you‘ve no right to it, and you‘re best without it by long chalks. But there, you shall have your own way." ae vis 7 "Never mindâ€"about the brandy," he faltered. "Give me back the photoâ€" graph." Trent shrugged _ his _ shoulders. "Why ?" he asked coolli'. "Full hand beats three, don‘t it? It was my win and my stake" . *°""" 92 2 _ Monty rose to his feet and balanced himself against the post. _ d "Thenâ€"then take that!" But the blow never touched Trent. He thrust out his hand and held his assailant away at arm‘s length. Monty burst into tears. "You don‘t want it," he moaned; "what‘s my little girl to you? You never saw her, and you never will see her in your life." D p. "She is nothing to me, of course," Trent answered. "A moment or so ago her picture was worth less to you than a quarter of a bottle of brangé'." "I was mad," Monty moaned. "She was my own little daughter, God help her "I have never told you about her," he said, "because she is not the sort of woman who is spoken of at all to such men as you. Iam no more worthy to be her father than you are to touch the hem of her skirt. There was a time, Trent, many, man{ years ago, when I was proud to thin that she was my daughter, my own flesh and blood. When I began to go downâ€"it was different. Down and down and lower still! Then she ceasâ€" ed to be my daughter! After all it is best. I am anot fit to carry her picâ€" ture. You keep it Trentâ€"you keep itâ€"and give me the brandy." . J He staggered ui on to his feet and crept back into the hut. His hands were outstretched, clawâ€"like and bony his eyes were fierce as a wildâ€"cat‘s, But Trent stood between him and the brandy bottle. "You don‘t know my little girl," Monty muttered. "How should you? She‘d care little for money or gewâ€" gaws, but she‘d break her heart to see her old fatherâ€"come to thisâ€" broken downâ€"worthlessâ€"a hopeless, miserable wretch. It‘s too late. Trent, I‘ll have just a glass I think. It willâ€"do me good. I havé been fretâ€" ting, Trent, you see how pale I am." He staggered towards the bottle. Trent watched him, interfering no y# ah!" 11 The other day a despatch read that Lloyd George had determined that General Sir Stanley Von Donop, masâ€" terâ€"general of ordnance, had to go. This was accompanied by the rather startling statement that Kitchener British Officer in Charge of Ordnâ€" ance Dept. Has Cousin in the German Army. Canadians have been amazed to learn since the war began the great number of Germans and people of German descent who have succeeded in getting into high places in the old land. _ Many of them are doubtless loyal to the Union Jack, but it was not long after the war started, before the British public began to insist that people bearing German names had to get out of public positions, whether proven guilty of disloyalty or not. Better be sure than sorry. Prince Louis of Battenburg, who was First Sea Lord of the Admiralty, was the first to go. Sir Edgar Speyer, a Privy Councillor, was another for whom things became so hot that he had to leave for the States. _ Lord Haldane was forced to retire from the Cabinet because he had been a great admirer of Germany, which he declared was his "spiritual home." I. T. Lincoln was the Anglicized name of an Ausâ€" trian who became a member of Parâ€" liament, and then betrayed his trust, flying to America a short time ago to avoid arrest. _ And the list might be greatly extended. longer.. With a little chuckle of conâ€" tent he seized upon it and, too fearful of interference from Trent to wait for a glass, raised it to his lips. There was a gurgling in his throatâ€"a little spasm as he choked, and released his lips for a moment. Then the bottle slid from his nerveless fingers to the floor, and the liquor cozed away in a little brown stream; even Trent dropâ€" ped his pack of cards and sprang up startled. For bending down under the sloping roof was a European, to all appearance an Englishman, in linen clothes and white hat. It was the man for whom they had waited. (To be continued.) and Von Donop were great friends, and that the latter‘s retirement would involve the former‘s. _ Who is this man with the German name at whose door has been placed the blame for the British army‘s scandalous deficiâ€" ency in shells, ammunition, and guns? Sir Stanley has the misfortune to belong to an old German family. One of its most conspicuous members is Stanley‘s cousin, the Prussian generâ€" al, Hans von Donop, for several years grand master of the household to the Kaiser‘s brotherâ€"inâ€"law, Prince Fredâ€" erick Leopold of Prussia, inspectorâ€" general of the cavalry of the Gerâ€" man army. _ General Hans von Donâ€" op, since the beginning of the present war, has been commanding a division of German cavalry in France. General Sir Stanley von Donop is a son of the late Viceâ€"Admiral von Donop of the British navy, is a broâ€" ther of Lieut.â€"Col. Pelham von Donâ€" op, chief Government inspector of railroads, and joined the Royal Arâ€" tillery 25 years ago, the only active service which he has seen having been in the Boer war. _ Before beâ€" coming masterâ€"general of the ordâ€" nance he was for several years diâ€" rector of artillery at the War Departâ€" ment. Getting Back. "My cook left this morning merely because I asked her to get dinner for a few friends of ming." _ "I hired her, my dear, and I don‘t mind giving you a chance to get back at her. Bring your friends over to my house for dinner." An Advantage. "There‘s one advantage in being a chronic dyspeptic," grunted the man. "What is it?" "Your relatives quit getting up basket picnics for your benefit." "So papa jumped from his chair when you asked him for my hand. And what did he say?" "I‘m not sure he said anything." "Not sure? Didn‘t you hear anyâ€" "No; but perhaps I was travelling faster than the sound of his voice." thing There‘s a Flavourot Distinction in every cup of â€"something intangible but truly entrancing. Skilful biending of the finest ‘hillâ€"grown‘ teas and scrupulous cleanliness in preparation is the secret. This flavour constitutes the individuality of SALADA and will never change, no matter how costs may rise. B 79 "CALADA" HEAD OF ORDNANCE DEPT. General Sir Stanley yon Donop. ?” Did a Marathon. BIG DEARTH OF _ â€" ARTIFICIAL LIMBS OVER 50,000 SOLDIERS MAIMED ‘ALREADY. One effect of the ravages of war has been a call from Europe for Amâ€" erican artificial limbs. _ George E. Marks, one of the leading American manufacturers of artificial limbs, reâ€" cently returned from a trip to Engâ€" land and France, having been invited there to confer with leading surgeons, and his report indicates there is now a tremendous opening in the Euroâ€" pean markets for legs and arms made here. 1,000 Amputation Cases in One Hosâ€" pital That Has Been Filled § Fifteen Times. "In Paris and its suburbs," said Mr. Marks, "there were a month ago 15,000 soldiers who had lost one or more limbs, and many of these were waiting for prothetic treatment. Mind you, that does not include the numâ€" ber in the remainder of France. It is by no means an exaggeration to say that with the war not yet a year old, the number of soldiers with amputatâ€" ed limbs in all the belligerent counâ€" tries already is not short of 50,000. 1,000 Maimed Soldiers. "I visited a number of the hospitals in England and France, and conferred with many of the surgeons. I was takâ€" en by the distinguished surgeon, Dr. Tuffler, of the Maisonâ€"Blanche Hospiâ€" tal, some 12 miles out of Paris, and there I saw in one enclosure, 1,000 soldiers on whom amputation had been performed. â€" Some had lost a leg, some both legs, some one arm, some both arms; and I saw one poor fellow both of whose legs and hands had been shot off. 8 * _"The Maisonâ€"Blanche is a hospital of considerable size, and is used exâ€" clusively for soldiers who are convalâ€" escing after an amputation. _ It has 1,00 beds, and I was told that it had been filled fifteen times since the war began. This is only one of many hospitals in France where patients who have experienced amputation are cared for. England, France and Russia have not enough makers of artificial limbs in their dominions to suply 10 per cent. of the number required. France seems to appreciate this condition more keenly than the other countries involved in the war, and it was from France that the call came to Mr. Marks to go over and see what arâ€" rangements could be made to meet the situation. "The artificial limb manufacturers of France are few and their product is archaic. â€" The maximum output of all the artificial limb makers in France is not more than 100 limbs a month, so I was told, and it takes a French manufacturer from three to five months to fill an order. _ His limited equipment being now overâ€" taxed, and most of his regular emâ€" ployes now being in the army, there is now no prospect of an increase in the output. s "French surgeons realize that the French maimed can be better equipâ€" ped and be more fully restored â€"to their ability to resume their former functions by American artificial limbs than by any other kind. French soldiâ€" ers who are thus supplied will be able to return quickly to their homes, while those who choose to remain in the service can perform clerical work, taking the places of ableâ€"bodied men who will thus be released for the front. Suggests Relief Scheme. "The French are asking that Amâ€" erican artificial limb factories be esâ€" tablished over there so that the deâ€" mand may be met on the spot, but I do not believe that it would be pracâ€" ticable for an American manufacturâ€" er of any proportions to establish a factory in France that would be comâ€" mensurate with the demand. _ It would require too much time and exâ€" pense. In my opinion a better plan is for each hospital in France to apâ€" point as many surgeons, nurses, Of wardens as possible to measure the soldiers for artificial limbs and send the â€" measurements to the United States, and when the limbs are sent over to have the same measurers adâ€" just them. _ Neither measuring nor fitting is difficult, as full instructions are issued. _ We ourselves will underâ€" take to guarantee both construction and pertect fit. "The method I suggested to the French surgeons is the one adopted by the Panama Canal Commission in supplying artificial limbs to employes who were maimed during the conâ€" struction of the canal, and was found to be entirely satisfactory. _ If this method is adopted by the European countries, the maimed soldiers will be equipped in the quickest possible time." You can‘t hurt some men unless you hit them on the pocket book. Builderâ€"I‘ve just caught that man Brown hanging sabout smoking durâ€" ing working hours, so I gave him his four days‘ wages and told him to clear out. job! â€" Foremanâ€"Good heavens, guv‘nor! That chap was only looking for a And He Cleared. TORONTO the _‘ ‘ Vegetable Dishes. Vegetables supply salts and acids that are much needed to keep the sysâ€" tem in healthy condition. And espeâ€" cially in warm weather, when a surâ€" feit of meat is undesirable because it gives more heat than the body needs, vegetable dishes that are hearty enough to take the place of a meat dish, for the main course at luncheon or for a‘dinner entree, are desirable. The wise housekeeper makes vegeâ€" tables serve two purposes, now that they are inexpensive and abundantâ€" she makes them a means of reducing the size of food bills and a means of giving health to her family. y For luncheon a vegetable loaf," made according to the following reâ€" cipe, is very good. Soak two cupfuls! of fine bread crumbs in a cupful of| milk for an hour, then add two beatâ€"| en eggs, two cupfuls of ground pecan , nuts, half a teaspoonful of summer savory, half a teaspoonful of salt and' pepper and celery salt to taste. Press : the mixture into a greased pan and | bake for half an hour, basting freâ€"‘ quently with butter.. Use about half . a cupful of melted butter in this bastâ€" | ing, which really consists in pouring . the butter over the top of the loaf.‘ Turn out on a platter, garnish with parsley and serve. i Cheese and creamed cabbage are deâ€" licious prepared like this: Soak a young cabbage, head down, in cold water for an hour, so that any insects or worms will be dislodged from its leaves. Then boil it until tender and chop and drain it. Take about two cupfuls of it and put it in alternate layers with a thick cream sauce in the shell of an Edam cheese. Season the sauce well and put it into the oven until the sauce bubbles. Then serve. There will be just enough cheese flavor from the shell. To prepare tomatoes and eggs on toast, melt about two tablespoonfuls of butter in a skillet and fry a small onion, chopped, two or three minutes, Then add two cupfuls of cooked tomaâ€" to and six minced olives. Bring to the boiling point and add six beaten eggs, and cook until thickened sufâ€" ficiently. Season with salt and cayâ€" enne pepper and serve on slices of hot buttered toast. For steaming, prepare the chicken as for roasting, tying the wings and legs close together, and rubbing with salt and pepper; do not stuff. Fill the boiling pan about half full of boiling water; place the chicken in a shallow pan three by three and oneâ€" half inches in height, as in this way all the juice is saved for the gravy or sauce. Place this pan in the steamer. Be sure that the boiling pan and steamer fit very closely, so that every puff of steam may be doing its full duty. Another variation is to steam the chicken until it is tender, then disâ€" member, and fry as if it were a spring chicken. Dip each piece in flour and fry in butter, and it is easy to fool the most fastidious judge of good fried chicken. Steaming is an unappreciated art. In steaming both meat and vegeâ€" tables all the juices and valuable food elements are retained and not wastâ€" ed in the water, as in boiling. Steamâ€" ing does not seem to heat up the kitchen so much on the hot suramer days as having the oven running for roasting. We are continually reading warnâ€" ings about wasting the mineral salts of vegetables by our usual careless methods of boiling; we set the helpâ€" less vegetable adrift in a sea of boilâ€" ing water, and then, when all the valuable elements (such as phosphorâ€" ous, calcium, and iron) are boiled out, and the flavor of the food thereby reâ€" duced, the vegetable is reducedâ€"a mere hollow shell of its former self, with all its lifeâ€"blood extractedâ€"and served to us, while the rich salts and flavors find an untimely end by being poured down the kitchen sink. In steaming, all this is avoided. Physicians always recommend baked potatoes for children and invalids, because they are most digestible. Steamed ones are just as good, if not better, for the steaming renders the starch absolutely soluble. Steamed carrots are a revelation to people who say they never eat carâ€" rots because they have no taste. Spinach, likewise unpopular, unless served with vinegar or lemon or something "to give it a taste," will be found to possess a decided flavor. Asparagus is delicious when steamed. Indeed, everything which can boiled can be steamed, and it is much more economical as well as practical method. Household Hints. Polish a dining table with melted beeswax, rubbed on with a soft clot!l. To clean a clogged drain pipe, pour down some kerosene and follow it imâ€" mediately with boiling water. 6 Put a pinch of salt into water in which cut flowers are placed and they will last longer. _ _ _ Remove acid stains from scarlet woollen goods with weak pearl ash water. * Lemon juice added to the water in which rice is boiled improves the flavor and makes it beautifully white. A little turpentine put into a copâ€" per boiler will help to whiten clothes and will prove an economy both in soap and labor. A gold chain may be made to look very bright by dipping it in a cup containing one part of ammonia and three parts of water. A little vinegar rubbed on the steel parts of an oven door, no matter how badly tarnished with the heat, will briggten it at once. For a nice "pick up," this is good: Cut rounds of thin bread, butter them and heap with grated cheese. Brown lightly in the oven and serve at once. They are good with salad for luncheon or Sunday night supper when the salad course is a hearty one. When roasting a piece of meat the | surface should be seared quickly in ai hot oven to prevent the juices from escaping. After it has begun to| About the Household Steaming Is An Art. brown reduce the heat and with 3 longâ€"handled spoon dip the fat which has collected in the bottom of the pan and pour over the meat. If the meat is basted in this way every 10 minutes it will be more juicy when finished." Hat bows affected by rain can be freshened up in the following easy and practical manner without taking them off the hat: Take large iron spoon, warm it over a gas stove or lamp with the concave side toward the heat. When the spoon is sufâ€" ficiently hot, put it in the bows and pass the parts over the arched side of the spoon. Before the ironing, brush and clean the ribbon thoroughâ€" ly, slightly dampen the bows, and afterward they appear just like new. Peaches never make a firm | jelly| | _ that will retain its shape when turned ; Aus from a mold, but no jelly is more ;“0 delicious for cake fillings. For jelly| T select peaches not quite ripe enough | the for eating. Rub off the down with a MA rough cloth, cut in pieces, saving pits. | of 1 Cover with water and cook slowly, te* closely covered, until the fruit is perâ€" ;‘l‘eu fectly soft. Turn into a jelly bag and be hang to drip. When the juice is all live extracted measure and allow to every , the pint of juice a pound of sugar and the , do juice of a lemon. Set the sugar in , con the oven to heat, and place the liquid , the uncovered over the fire. Cook steadâ€"| ree ily 20 minutes, add the heated sugnr.!tlcu stir until dissolved, cook five minutes, | in then strain through cheesecloth into| 4 glasses. Iwo: Some economists hae termed this the "paper age" from the increasing use of paper in all walks of life. This being the case it is gratifying to know that Canada is one of the great paper countries of the world and is destined to become still greater in this respect. In spite of the war the consumpâ€" tion of pulpwood in Canadian mills was over 10 per cent greater in 1914 than in 1913. Since 1910 the pulpwood consumed in Canadian mills has a little more than doubled. The consumption in 1910 was 598,487 cords and in 1914, 1,224,376 cords. â€" The commonest and cheapest kind of pulp, made by the grinding process and known as groundâ€"wood pulp, intreased by 9 per cent over 1913, but that made by chemical processes increased by over 14 per cent. This increasing use of chemical processes helps the counâ€" try greatly as the product is worth nearly three times as much as the ground wood pulp. Quebec is still the leading proâ€" vince in pulp production, having 31 active mills out of a total of 66 mills for all Canada. Quebec produced 55 per cent of all Canadian pulp in 1914. Ontario came second with nearly 37 per cent of the total production and the other producing provinces in orâ€" der were British Columbia, New Brunswick and Nova Scotia. _ The total value of pulpwood consumed in Canadian mills in 1914 was $8,089,868 and of that exported to foreign counâ€" tries in a raw state $6,680,490 makâ€" ing a. grand total of $14,770,358 for the value of the pulpwood produced last year. _ It is interesting to know that the proportion of pulpwood manufactured into pulp in Canada is increasing over that exported in the raw state. It‘s sometimes hard for a man to adjust his religion to fit his business. Nearly every spectator at a Spanâ€" ish bullâ€"fight carries a whistle, which he blows if he considers a toreador to have broken any of the rules of the ugame.” Few tips come to the waiter who sits down while waiting. So powerful are the vibrations causâ€" ed by the explosion of a 12â€"inch gun that they are sufficient to shatter windows at a distance of about a quarter of a mile. k The brain is divided into two parts. If you are rightâ€"handed you think with the left side of your brain, while if you are leftâ€"handed you think with the right side of it. Pulp +Production Increases. Extra Granulated Sugar in Sealed Cartons and Cloth Bags 2â€"41b. and 54b. 10, 20, 50 and 100 Ib. "Canada‘s Favorite Sugar for three Generations" CANADA SUGAR REFINING CO., LIMITED, MONTREAL. y be in a position to guarantee or deâ€" liver anything to Italy. If they won they might not be in a disposition tc do so. â€" However, the war should come out, the German guarantee of the Austrian promises was a slender reed for the Italians to lean on, parâ€" ticularly with Belgium staring them in the face. A nation cannot go through the world invading other people‘s rights and breaking its own word, trusting only in the mailed fist of its land forces and fleet, without losing nearly all its friends. And no possible army and navy can recompense aA nation for the loss of the friendship of the rest of the world. When Italy joined the Allies anâ€" other figure was added to the column which will ultimately disprove the doctrine of force alone which the Kaiser adopted. es "Germany‘s word guaranteed . !""* Austrian concessions and there was no occasion to distrust the offer." The fact that Germany guaranteed the Austrian offers seemed to the Gerâ€" man Chancellor sufficient. To most of the rest of the world that guaranâ€" tee would not be held so. If the Teutonic allies lost, they would not 1 1 pce ie RAISCT aGUPUET In explaining what he considered the perfidy of Italy, Chancellor von Bethmannâ€"Hollweg said in a speech before the Reichstag: "Germany‘s word guaranteed the Amnctrian eancessions and <there was The deciding milithry point in the war is the pressure that the Allies can put upon the German lines in France. Every man added to the Alâ€" lies‘ line or every man taken from the German line helps the Allies, and vice versa. When Turkey entered the war 250,000 men were called from the Alâ€" lies‘ line to take care of Turkey. This was all gain to Germany. When Italy joined the war 500,000 men left the Austrianâ€"German lines. This was gain to the Allies. Of course, part of these men were on the Austrian frontier all the time, but they will now have to be continually reinforced and fed with ammunition. But from whatever combination of reasons Italy entered the war, its acâ€" tion has a great significance both from military and political points of view. The Italian declaration of war took half a million men from the Germanâ€" Austrian lines against France and Russia, and establishes a precedent for Roumania to do likewise, not to mention releasing a portion of the Alâ€" lied fleet which had been blockading the Adriatic. On the sea, too, the Italian fleet, which is more than a match for the Austrian fleet, will make the marine preponderance of the Allies greater than ever. Politically, the Italian declaration of war set a precedent for Roumania, which covets a slice of Austrian terâ€" ritory that is inhabited by Roumaniâ€" ans as Italy covets Austrian territory that is peopled by Italians. A Test of Lunacy. It is said that in a certain lunacy asylum one of the tests applied to find out if a patient is sufficiently reâ€" covered to be discharged is to give him a broom and put him in a room with a waterâ€"tap turned full on If he proceeds placidly to sweep up the water without turning off the tap his standard of intelligence is not deemâ€" ed to be high enough. Hawaiians who depend for a living on the pearlâ€"diving industry are havâ€" ing a hard time as a result of the war. _ The entire absence of a Euâ€" ropean market is given as the main cause. _ Thursday Island is a centre of the industry. Medals and decorations are not considered in the estate of a deceasâ€" ed soldier, as far as regards the claims of creditors. Pearl Divers Feel War. 99 128 auetets® qpe ds w ats Hard Study and Too Li Exercise Leads to St. NVitus Dance. There is much criticism of mod educational methods that require much work of school children, all ing them too little time for play ;4 preventing sufficient outâ€"ofâ€"door es €ise, When the study of music or ; other accomplishment, with the ne« sary practice, is added th« strair Ancreased. Under these conditions blood becomes impoverished and to nourish the nerves,. The child comes restless, and twitching of muscles follow. Sometimes th« cl gtumbles in walking and drons w it tries to ho! and irritabilit) early show tha are failing to 1 upon them, an has fastened it NERVOUS CHILD In this condition : can equal Dr. Willi which buiid up the | the nerves and safcly demands of the grox ofâ€"door exercise, : plenty of sleep with will cure even the n of St. Vitus dance. lowing proof: "Up t years," says Mrs. J ford, N.S., "my son healthy and rugged : be. Then he began his eyes hurt him, a» head, and began to studies at school. ‘ twitching of the mu and arms, and lat« seemed to be in cons family physician w pronounced the trow tack of St. Vitus da der the doctor‘s tre three months, but di prove. We had t: school, and were car should excite him, | ing he grew worse, would bring on att This went on for s Dr. Williams‘ Pink 1 to my attention, ar give him this medic improvement, ar taken nine or te ered his former has been no sig trouble, and I « thankful we fe restoration Parents wh boys or girls hb lose no time i liams‘ Pink P an attack of S trouble has r Pills will effe medicine deal cents a box : from The Dr. Brockville, On Dr. Harvey ton, has pron ther do‘s ar are: "Never mediately "Eat everything "Abstain from # "Drink plenty of not gulp it. table "Abstair drinks, un ingly in t from stroke Pure Ice Cream If at summer Hot Weather H rvey W. Wiley, such as the Cit» every where in On thousant sumption Cream Bric ISs IDEAI We want But it n W th m U IT for the A F t» D) pi