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* â€" â€" ‘ ¢ HHHEHEIN NNE HNEANILNNILTIT S etet mm ns cam ommcppmrmmammmemmmrmrme en _ Let‘® T No ProhibitiON on the purest , and most refreshing beverage of all â€" f £ i IISALABA' U a f The gontly stimulating effects of good Tea are of great benefit to all. The price of comfort and satisfaction is extraordinarily Kin "I‘ve seen it three times." said the watchman, eager for sympathy, "I expect it‘s a deathâ€"warning for you, George," said the voice, solemnâ€" "What‘s the matter?" inquired _ a sleepy voice. "Old George ‘ere ses there‘s a ghost on the wharf," said Joe. "Yes, I‘m sure to do that," said Joe, turning over in his bunk till it creakâ€" ed with his weight. . "Go away, and let me get to sleep again. I don‘t get a night‘s rest like you do, you know." is." "But it ain‘t all right," said the seaman, sharply, "comin‘ down in the dark an‘ ketchin‘ ‘old 0‘ people‘s noses. Give me quite a start you did." "It‘s nothing to the start I‘ve ‘ad," said the other, pathetically ; "there‘s a ghost on the wharf, Joe. I want you to come up with me and see what it cheerfully He glanced behind him again and, rising hastily to his feet, nearly fell on to the deck below as a dark figure appeared for a moment at the openâ€" ing and then vanished again. . With more alacrity than might have been expected of a man of his figurie, he dropped into the rigging and lowered himself on to the schooner. The scuttle was open, and the seaâ€" men‘s lusty snores fell upon his ears like sweet music. He backed down the ladder, and groped in the darkness towards the bunks with outstretched hand. _ One snore stopped instantly. "Eh!" said a sleepy voice. _ "Wob! "Ere, what the blazes are you up to?" "A‘ right, Joe," said the watchman, dlouu m k. "If I go down and tell ‘em," he murmured, softly, in allusion to the crew, "what‘ll they do? Laugh at prveumerappiienr@hidiis: * i 08 2 â€"acbies Retembedt +.L. â€" that he could again discern the veiled apparition which had looked in at him through the office window, and had finally vanished before his horrorâ€" struck eyes in a corner, the only outâ€" let of which was a grating. _ Albeit a careful man and tender, the watchâ€" man pinched himself. He was awake, and, rubbing the injured part, swore softlv. crancs and the piledâ€"up empties which littesed the place. He gazed intentâ€" ly at the dark opening of the floor beneath the warchouse, half fancying While the skipper and mate slumbâ€" ered peacefully below, the watchman sat on a post at the extreme end of the jetty, yearning for human society and gazing fearfolly behind him at the silent, dimly lit wharf. â€" The two gas lamps high up on the walls gave but a faint light, and in no way disâ€" pelled the deep shadows thrown by the ST. LAWRENCE SUGAR REFINERIES, Limited, MONTREAL is refined exclusively from choice sugarâ€"cane sugars and is absolutely pure. Government tests prove it. It is sold in fine, medium and coarse grain in many handy sizes of refinery sealed packages to suit your taste and convenience. The 100 Ib. bag is the size which recommends itself specially to the careful housewife. Your dealer can supply it in lbe size grain you prefer, The RED DIAMOND is on every Package. § Sugar feeds and sweetens in proportion to its purity. The Bride‘s Name; and thg piledâ€"up empties which Or, The Adventures of Captain The gontly stimulating effects of good Tea are of great benefit to all. The price of comfort and satisfaction is extraordinarily small when you can got genuine "SALADA" at less than oneâ€" fifth of a cent a cup. CHAPTER IL RED DIAMOND GRANULATED ST. LAWRENCE AT ALL GROCERY STORES "I‘m waiting for a friend said the visitor, struggling "Make this man leave go please." "What are y;m doing here?" deâ€" manded the watchman, with official austerity, her better," said Joe, extending it. The cook took it from him, and holdâ€" ing it up, revealed the face of a tall, goodâ€"looking woman of some seven or eight and twenty. _ The others followed hastily, and saw the fearless Joe firmly gripping the apparition. At the sight the cook furtively combed his hair with his fingers, while Tim modestly butâ€" toned up his jacket. "Take this lantern, so‘s I can hold her better," said Joe. extendin@ it Joe dashed boldly round with the lantern. _ There was a faint scream, and an exclamation of triumph from the seaman. _ "I‘ve got it!‘" he shoutâ€" ed. " ‘Cos I see su‘thing right behind them bags 0‘ sugar," said the youth, clutching hold of the cook on one side and the watchman on the other. "spread out a bit, chaps." cally. "Are we all ‘ suddenly. The office, when they reached it, was undisturbed, and staying only long enough to drink the watchman‘s coffee, which was heating on a gasâ€" jet, they lefb it and began to search the wharf, Joe leading with a small lantern. "Joe," said the watchman, with sev _ "I shouldn‘t like to be a watchman," said a young ordinary ceaman named Tim, with a shiver; "a ghost might easy do anything with you while you was all alone. _ P‘r‘aps it walks up an‘ down behind you, George, makin‘ faces. _ We shall be gorn in another hour, George." _ Joe gave a startled grunt, and, rollâ€" ing out of his bunk, grabbed his trousâ€" ers, and began to dress. Three othâ€" er shadowy forms followed suit, and, hastily dressing, followed the watchâ€" man on deck and gained the wharf. They went through the gloomy ground floor in a body, yawning sleepily. |ly. _ "The last watchman died sudden, you remember," | ."So he did," said Joe. |__"His ‘art was wrong," said George, curtly: "‘ad been for years." > _ "Well, we can‘t do nothin‘ for you. George," said Joe, kindly; "it‘s no good us going up. We shan‘t see it. It isn‘t meant for us." â€"_" ‘Ow d‘yer know it‘s a ghot," said a third voice, impatiently; "very likeâ€" ly while you‘re all jawing about it down ‘ere it‘s aâ€"burglin‘ the office." e the cook, emphatiâ€" Fraser of mine," with Joe. of me. "Your Fred!" said Fr; surprise. "Mr. Robinson," said correcting herself. "You‘ll be more surpris I‘ve done with you," said with emotion,. "My Fred‘ and you know it," "You can â€" said the mate, go away? I‘n _ The mate, remembering in time the mysterious behaviour of Flower, conâ€" sidered the situation. "‘That‘s the pantry," he said, untruthfully, The visitor rose and tried the hanâ€" dle. _ The door was locked. and she looked doubtfully at the mate, I supâ€" pose that‘ a leg of mutton I can hear asleep in there," she said, with acerâ€" bity, ‘"Where does {hzizvlé;d to? asked, pointing to the door _ stateâ€"room. NEDAY .. Aiiritets is tagniainint s iscc ts 21R 1 21 A red, excited face, with the bedâ€" clothes fast about its neck, appeared in a small bunk and stared at her in speechless amaze. The visitor reâ€" turned it gaze calmly, and then lookâ€" ed carefully round the cabin. "It‘s my opinion," said the visitor, hotly, "that you‘re trying to deceive me. _ Have you got a match?" ‘ The owner of the voice said that he had not, and with chilly propriety added that he wouldn‘t give ib to her if he had. _ Whereupon the lady rose, and, fumbling on the littlo mantelâ€" piece, found a box and struck one. There was a lamp nailed to the bulkâ€" head over the mantelpiece, and calmly removing the chimney, she lit it. "Never heard of him," said the smothered voice. "Is Mr. Robinson here ?" she repeatâ€" ed, loudly. The reply was so faint and smothâ€" ered that she could not hear it. . It was evident that the speaker, a modâ€" est man, was now speaking from beâ€" neath the bedclothes, "I beg pa}don, I‘m Véure," said the visitor, "but is there a Mr. Robinson down here?" It was at firct quite dark in t.hel cabin, but as the visitor‘s eyes became accustomed to it, she could just disâ€" l lcern the outlines of a small table, while a steady breathing assured her that somebody was slecping close by. | Feeling her way to the table che disâ€" | covered a locker, and, taking a seat, | coughed gently. The breathing conâ€" If tinuing quite undisturbed, she coughed | again, twice. | The breathing stopped suddenly, , "Who the devil‘s that coughing ?" asked a surprise voice. ' l "Well, I‘ll go down there," said the Ilady, promptly. | "Well, miss, it‘s nothing to do with us," said Joe, "but it‘s my opinion ‘you‘ll find the skipper and mate has turned in." _ She walked towards the Foam, folâ€" lowed by the perplexed crew, â€" and with the able assistanne of five pairs of hands reached the deck. â€" The comâ€" panion was open, and at Joe‘s whispâ€" ered instructions she turned and deâ€" scended the stops backwards. "Well, I‘m going down," said the lady, gripping her parasol firmly by the middlg; "they can‘t eat me." cabin." "I can‘t think who the lady means," said Joe. _ "I ain‘t seen nobody come aboard. _ If he did, he‘s down in the ""You can‘t decieve me, young man, so don‘t try it," said the lady, sharpâ€" ly. _ "I followed him on here, and he hasn‘t gone off, because the gate has been locked since." __‘"The ship‘ll sail in about an hour‘s time, miss," said Tim, regretfully, "but there ain‘t nobody o‘ the name of Robinson aboard her. _ All the crew‘s ‘ere, and there‘s only the skipper and the mate on her besides." ‘‘There‘s nobody here,"‘ said the watchman, shaking his head. "I‘m not so sure he didn‘t go on that little ship," said the lady; "but if he has, I suppose I can wait here till he comes off. I‘m not doing any erity. "I‘m ashamed of you; Who is your friend, miss ?" "His name is Robinzon,* said the lady, "He came on here about an hour ago. I‘m waiting for him." J suppose what you like," , testily; "why don‘t you n surprised at you." more surprised before you," said the lady, "My Fred‘s in there, t.,, said Fraser, in Preat the visitor, 919 ‘" she of the great ’ "Rastus," said the judge, "you say that you entered ‘the hen house, and then, deciding to resist temptation, left it. _ Is that right." "Dat‘s about it, jedge." "Well, how about the two hens that were missing?" "Ah, tells you, pedge, Ah took dem. Ah reckoned dat Ah was ‘titled to dat many for leavin‘ the rest." w _ It transpired that the "man" had been before the Advisory Committee, and on a certificate then produced was sent to the Medical Board. On the deception being discovered there was something like consternation in the barracks. It is understood that the woman was passing as a man to hide from her husband, ‘ The chairman read a certificate from the Mill Hill Medical Board, which stated that the person named upon it was unfit for the army "by reason of the fact that the doctors‘ examination disclosed that the perâ€" son was a woman. The employer smiled incredulously, and suggested that the chairman had made a mistake, for his foreman was married, with two children. Her employer appealed for the worker as his "foreman." The chairman, holding up a letter, expressed surprise that the employer urged that this "man" was indispensâ€" able to him in his work. Did he know that "he" was a woman? Wife Masqueraded as a Husband for Many Years. An amazing story of a woman who masqueraded as a man and was found out by the Mill Hill Medical Board was told at a North London tribunal. [ _ "I dare say his bark is worse than his bite," said the visitor, trembling; "anyway, I‘m going to stay here, and I believe he‘s got him in there. Killâ€" ing him, perhaps. Oh! Oh!" To the mate‘s consternation she beâ€" gan to laugh, and then changed to a piercing scream, and, unused to the sex as he was, he realised that this was the muchâ€"dreaded hysteria of which he had often heard, and faced her with a face as pallid as her own. (To be continued). The reverberation of that mighty voice rolled and shook through the cabin. _ Ib even affected the mate for the visitor, glancing towards him, saw that he had nervouâ€"ly concealed himâ€" self beneath the bedclothes, and was shaking with fright. _ _ "Is there a gentleman named Robâ€" inson in there?" she asked, timidly. "Gentleman named who?" came the thunderâ€"clap again. "Robinson," said the lady, faintly. "No! No!" said the thunderâ€"clap. Thenâ€""Go away," it rumbled. _ "Go away." She recovered herself and again apâ€" proached the door. her assurance, she sprang back with a scream as a reply burst through the door with the suddenness and fury of a thunderâ€"clap. "Halloa!" it said. ‘"My goodness," said the visitor, aghast. _ "What a voice! What a terrible voice!" The lady, scornfully ignoring him, rapped on the door and again called upon its occupant. Then, desspite her assurance. she snrana@ hask with "He‘s a heavy sleeper," said the perturbed Fraser; "better go away, thgl_re'srn good girl." The mate nodded, and the visitor tapped loudly at the door. "Skipper!" she cried, "Skipper!" No answer being vouchsafed, she repeated her cry in a voice louder than before. "I‘m not afraid of him," said the other, with spirit. _ "What do you call him? _ Skipper?" The mate nodded, and the visitor ‘"You‘ll soon know if he comes out," said the mate. _ "He‘s the worstâ€"temâ€" pered man afloat, I should think. If he comes out and finds you here, _ I don‘t know what he‘ll do." ‘"‘The skipper sieeps in the pantry so‘s he can keep his eye on the meat," explained Fraser. The visitor looked at him angrily, "What sort of a man is he?" she inquired, suddenly. "You said it was the pantry just now," exclaimed the other, sharply. "I tell you there‘s nobody in there except the skipper," said the mate. A WOMAN‘S SECRET for the sake of economical andwholesomedessertsnext winter. Lantic sugarcomesin 2 and 5â€"1b Cartons 10 and 20â€"l1b Bags Purecane. FINE granulation "The Allâ€"Purpose S ugar" PRESERVING LABELS FREE 54 gummed and printed labels for , @ red ball tradeâ€"mark. Send to Atlantic Sugar Refineries Ltd. A Strange Will. have aspicy zest which makes them a favorite preserving fruit,andseveral excellentvaâ€" rieties are plentiful this year. Preserve all you can with Lantic Sugar TORONTO Power Bldgi .7Montr;u Plums robinAI +s1A in t ts ns s & TB 25. 1 with cheese, salt and pepper and let the eggs set. Rice or macaroni to which a wellâ€"beaten egg and a tableâ€" spoonful of flour have been added may be used in place of the biscuit dough. Creamed Eggs.â€"Chop whites â€"of Egg Gemse.â€"Line the bottom and sides of each cup in a gem pan with the usual sour milk biscuit «lough. Prick the dough with a fork so that it won‘t puff up, and set in the oven to bake. When done grate cheese and break an egg into each cup; cover Nest Eggs.â€"Prepare bread dressâ€"| ing as for chicken or turkey, omitting | the cage and using only onion and red pepper for seasoning. _ Form it into nests twice the size of an egg, and ‘ place them into a bread pan well | greased and set into the oven. When | paitiy baked break an egg into each | hollowed center and return to the oven | until the eggs are set. These are| good served with a drawn butter sauce, tomatoes, mushâ€"room sauce or a dash of chili sauce. |_ Chili Sauce.â€"Twelve large, ripe, i:.olid tomatoes, four cups of vinegar, two teaspoons of ground cloves, two teaspoons of ground cinnamon, oneâ€" half teaspoon of ground ginger, one | tablespoon of mustard, one red pepper |pod. four large onions, two tableâ€" spoons of salt (more if desired). | Wash the onions and tomatoes, â€" Reâ€" Imove the outer skin of the onions and chop them fine. _ Put the tomatoes in boiling water for a few minutes and | then remove the skin. _ Put in all the | other ingredients and boil on a slow fire for about two hours, _ Put this in sterilized glass bottles which have been standing in hot water, while hot, and seal. _ Keep in a cool, dry place. 1 | _ Plum Conserve.â€"Though we give ]' | plums as the fruit to use in the folâ€" | ; lowing recipe, any fruit in season may | be used in the same manner. © Stew | | two and oneâ€"half quarts of plums with â€" one and oneâ€"half cups of water until | they are very soft. â€" Strain through | a colander, then add as much granuâ€" ]lnted sugar as you have pulp. Put ithrough a food chopper two oranges, | one small lemon, one pound of seeded | raisin~, oneâ€"half pound of fzalnut meats and oneâ€"half pound of sn dried figs. _ Use the rind of the oranges and | lemon as well as the pulp, but reâ€" | move the white skin and seeds. Cook | all together fifteen minutes, being | careful not to burn. This is deliciâ€"‘ ous for sandwiches or to serve with chicken or turkey. | I © Un e o tE ies l Mustard _ Pickles. â€"Two quarts l green tomatoes; soak overnight in weak brine and drain. Two quarts ’sma]l cucumbers. _ One mediam head ’cabbage. One quart small onions. Six large red peppers. Chop all fine and boil all together, except cucumâ€" bers, in clear water until tender, drain well and add: Two quarts cider vineâ€" gar. _ Oneâ€"half cup ground mustard. Three cups sugar, One cup flour mixâ€" ed with vinegar. _ Two teaspoons red pepper. _ Two teaspoons black pepper. Bring to a boil, add the chopped | cucumbers; bottle and seal while hot. { "s "tuie as posible. _ Pour in glasses,. 3 _ New Way With Sandwiches.â€"Roll-, ed sandwiches look pretty, and they' are just as easy to make as the other | kind. _ Any housekeeper who makes | sandwiches often appreciates someâ€" | thing different in this line, for the | came old kind is very likely to become ' decidedly unwelcome with a critical , family acting as judges. â€" The next | time you prepare sandwiches cut tha | | _ Combination Conserve. â€" Twelve peaches, twelve pears, one pineapple, cix oranges, six lemons, two quarters ’of crabapples. _ Peel and quarter the crabapples and measure after quarterâ€" ing. _ Peel the peaches, pears â€" and oranges and divide into eighths. Peel the pineapple and cut in dice; slice the lemons very thin without peeling them. Weigh all the fruit; add threeâ€" fourths pound of sugar for each pound of fruit; mix gently in preserving ketâ€" tle and simmer for two hours, stirring as little as posâ€"ible. _ Pour in glasses. New Way With Sandwishac _ .n one and oneâ€"half teaspoons salt, dash of pepper. Put onions on to cook with enough boiling water to cover; add one teaspoon salt and boil until tender, without covering, Brush baking dish with a little butter, put in onions, and pour over cream sauce. Sprinkle with breadcrumbs and bake until light brown. Cream sauce; | Melt butter in sauce pan, add flour, lmix well; add cold milk slowly, stir | until smooth and creamy. _ Add pepâ€" per and oneâ€"half teaspoon salt and boil three minutes. Baked Onions.â€"Four cups peeled onions, one cup milk, two tablespoons each of flour,_ batter and breadcrumbs, _ _Onion and Potato Puree.â€"Two cups diced potatoes, one cup minced onion, three cups water, one teaspoon salt (or halfâ€"teaspoon each salt and celâ€" ery salt), oneâ€"fourth teaspoon pepâ€" per, two tablespoons butter and milk or cream as needed. â€" Boil potatoes and onions until well done. Rub through fruit press, season and reâ€" heat, adding as much milk or «ream as needed to thin to right consistency, Serve with minced parsley and crouâ€" tons. over night. _ In the morning boil the mixture for fortyâ€"five minutes. _ Pat in glasses when cold and cover with paraffin. Rhubarb Jam.â€"Five pounds of rhuâ€" barb, cut as for stewing. Five pounds of granulated sugar. One pound of finely cut figs. . Oneâ€"half pound of alâ€" mond meats, blanched and cut fine. Mix these ingredients and let stand Egg Recipes, 2 pr ABOUT THE HOUSEKHOLD xÂ¥ | _ _A rice cream may be made like a ‘thin rice pudding, only it should be |cooked longer, poured into a mold | and chilled. It should never be forgotten that unclean milk is as great a menace as unciean water. Sliced pineapple is more delicious if sliced and sugared about 12 hours before serving. . Small bits left from should be saved and u puffs. Any fruit or vegetable to be eaten raw shou!q be carefully washed. Hard sauce is delicious on apple pie. Halfâ€"ripe grapes always muke the best jelly. Soup should never be made in a metallic kettle. All greens should be blanched beâ€" fore canning. Milk and custards should not stand in any but ename! vessels. eight or ten hard boiled eggs lnd! grate and mash the yolks with a silâ€" | ver fork. _ Make a sauce of two | tablespoonfuls each of butter and flour | to which two cupfuls of sweet milk | have been added slowly. _ Let boil up | once or twice, season with salt, pepâ€" | per, mustard or red pepper and add ' the chopped whites. _ Place pieces of 3 'hot toast on a hot platter and cover | . each piece with the mixture. Season 1 the yolks with salt, pepper, mustard ‘,- and a little vinegar, add sweet or sour cream and smooth to the consist. / , ency of creamy paste; place a heapâ€" | , ing tablespoonful on the center of | ; each piece of the covered toast. Serve |, with crisp strips of bacon and garnish ‘ with lettuce leaves. Ns Intermediate Sections largely settled. Churches, schools, etc., within convenient access. If interested, write immediately for further parâ€" itculars. Most desirable locations right on railway in best mixed farming district in Saskatchewan. Large or Small Blocks Saskatchewan Payments Spread Over Seven Years Clear Title on First Cash Payment Farm Lands . _ J. Haight, Agent, Usefal Hints. 73 West Easiest Terms. n mest or fish used in potato ing the pieces to the girl of hurholc;. Then they were man and wife. St., The marriage ceremony in France, in very remote times, consisted of the man paring his nails and sendâ€" To the oldâ€"fashioned housckeeper and cook the methods of accurate measurement do not seem important. When our cooks begin, to learn that cooking is an exact science, there will be le=s said about "luck" in cookâ€" ing. _ The "hit or miss" methods of measurements are the cause of poor results. Fried cabbage is deliciou®. Cat the cabbage up as for stew, put it into pan with enough water to cover and let simmer until almost tender, then put it in the fat and brown it as you would potatoes,. _ It takes little time to cook it in this way. There comes a time whon any hardâ€" wood floor should be thoroughly cleanâ€" ed. _ Wipe it over with a pure white soap and water, changing the water often. _ Then go over it with a cloth saturated with a good floor oil. If there is a stubborn spot on white paint that can not be removed with soap and wator, dip a wet cloth in whiting and rub the spot. It will come off with ease. and lumpy. To make cottage cheese of fine texâ€" ture, have the water with which you scald the clabber merely hot. If it is boiling the curd will be very hard _ When you think the vaseline bottle is empty, heat it and day it on its side to coolâ€"you will be surprised at the amount of vaseline you will save. A convenient way to boil macaroni is to put it in a wire basket,. _ Imâ€" merse this in a kettle of boiling waâ€" ter, _ When the macaroni is done, lift it out. to play while the children are being washed and dressed those processes may go on more easily. H h U N 4/ thicke anima b the empl the | world Bouth only . berles methe lished Wt from pea rl poure the : its d sea I modi wave empl mean /7 Prac 2t Af D