The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

# o4 ),; ‘ } pondered. given you "You know I was not simply. _ _1 _ was vehemently W V 00 22 OOF MTO SCCR T. At lel:ft]). in a quiet street beyond Stratford, she not only stopped, but turned and walked slowly â€" back. Fraser turned too, and his heart beat as he fancied that she intended to overtake him. _ He _ quickened his rco in time with the steps behind im until they slackened and faltered ; then he looked round and saw her standing in the centre of the pathâ€" way with her head bent. _ He walked back slowly until he stood beside her, and saw that she was erying softly.! He placed his hand on her arm . | “80 away," she said, in a low voice, | "I shall not." | "You walked away from me just! now."* I p9 it AAliinirsmaty inistatenis Tiret wb L a in front of her, made no reply, but with another attempt to shake off this pertinacious young man of the sea quickened her pace again. _ Fraser fell back . ‘ "If I‘m not fit to walk beside you, I‘ll walk behind," he said, in a low} voice; "you won‘t mind that?" | In this way they walked through‘ the rapidly thinning streets. â€" It was now dark, and most of the shops had’ closed. _ The elasticity had departed from Miss Tyrell‘s step, and she walk.l ed .imlessl{. noting with a sinking ; at the heart the slowly passing time." Once or twice she halted from sheer | wenriness, Fraser halting too, and, watching her with a sympathy . of | which Flower would most certainly 6 haw;o disappro_ved if he had seen it â€"| "Will you come down to Wapping and take my cabin for the night?" bhe asked, anxiously. _ "The mate‘s away, and I can turn in for‘ardâ€"you ecan have it all to youresif." Miss Tyrell, still looking straight in front of haw uic _ _ & TITWIgHEe "Cr made no reply. _ He glanced at a clock in a baker‘s shop as they passâ€" ed, and saw that it was just seven. [ In this sociable fashion they walkâ€" ed along the Commercial Road and on | to Aldgate, and then, ssing up Fenchurch Street, mingleg. with the' crowd thronging homewards over Lonâ€" don Bridge. They went as far as Kennington in this direction, and then | the girl turned and walked back to| the City . Fraser, glancing at the, pale profile beside him, ventured to: apeak again . I 2i _",___ 1Ve Kot a new berth next! They walked slowly to the end of Monday, and toâ€"morrow morning I am"the road, but the tme seemed veryi going to see them to ask them to emâ€"| short to Fraser. _ As far as he was ploy me at once." , concerned he would willinglg' have disâ€" "And toâ€"night?" suggested the pensed with the tram whic they met other . |at the end and the antique fourâ€"wheelâ€" "I shall go for a walk," said the‘er in which they completed their jourâ€" Kirl. "Now that you know all about ney to the river. _ They found a my concerns, will you please go?" | waterman‘s skiff at the stairs, and sat "Walk ?" repeated Fraser. "Walk? side b{ side in the stern, looking con-i What, all night? You can‘t do itâ€"‘ tented y over the dark water, as the you don‘t know what it‘s like. _ Will waterman pulled in the direction of the. you let me lend you some money ? You SW!!”OW which was moored in the can repay me as soon as you like." | tier, There was no response to their "No, thank you." ‘hail, and Fraser himself, clambering "For my sake?" he suggested. over the side with the painter, assist.| iss Tyrell raised her eyebrows. |jed Miss Tyrell, who, as the dnughter‘ ‘m a bad walker," he explained. ,’of one sailor and the guest of another,’ e reply trembling on Miss Tyrell‘s managed to throw off her fatigue suf. realised that it was utterly inadeâ€"|ficiently to admire the lines of the e to the occasion, and remained small steamer. ‘ spoken. _ She walked on in silence,| l'raser_ conducted her to the cabin, apparently oblivious of the man by and motioning her to a seat on the‘i her side, and when he next spoke to locker, went forward to see about ): her made no reply. He glanced at Some supper. _ He struck a match in} j a clock in a baker‘s shop as they pass. the forecastle, and scrutinised the | , ed, and saw that it was just seven. _ | sleepers, and coming to the conclusion' [ e this socinhleo fawhGn shaw qo Ipp _z ~ _ I RuH €C EC op y w mm CVHAPIEFR XVII.â€"â€"{Cont‘d). thoughtfully. _ "I‘m so tired, I can P.‘l.m not going anywhere," said}'hardlyhgtand. You must take me to OpPPY, stooping suddenly and facing your ship." him. "l‘vep gi',t a newy berth next!| They walked slowly to the end of Monday, and toâ€"morrow morning I am |the road, but the tme seemed veryi going to see them to ask them to emâ€"| short to Fraser. _ As far as he was ploy me at once." , concerned he would willingly have disâ€" "And toâ€"night ?" suggested the| pensed with the tram which they met other . |at the end and the antique fourâ€"wheelâ€" "I shall go for a walk," said theer in which thpy completed their jourâ€" girl. "Now that you know all about ney to the river. They found a mz“clor'l‘c;:'rns, will you please go?" _ |{waterman‘s skiff at tha .42:.. N8 4 Tyrell, walking very slowly.l 1. _"'l should never have for. CHAPTER XVIT_â€" if you had," she The Bride‘s Name; Or, The Adventures of Captain brute," said Fraser ously. _ "The mate‘s per. sharmi, ""A° * 40â€" said the skip. ously. _ "The mate‘s per, sharply, as he struck another i turn in for‘ardâ€"you match, and gave the invalid a final to youreslf." |disgusted punch. "Where‘s the boy ?" still looking straight| A small, dirty face with matted l{nir‘ & made no reply, but portruded from the bunk above the empt to shake off this (‘001“ and eyed him sleepily. ’ ung man of the sea| "Get some supper," said Fraser, pace again. â€" Fraser| "quick." | "Supper, sir?" said the boy, with _to walk beside you,|a surprised yawn " he said, in a low| ‘"And be quick about it," said the j t mind that ?" {skipper, "and wash von. «.. "°U, the ie c Li ce .. ' f he had seen it. _ quiet street beyond _only stopped, but said Fraser belef dliliwrnate h c 25. i2 C NC |tfan up on deck again to see how his Were‘ fire was progressing, and thmsting his just | head down the forecastle communicatâ€" | ed the exciting news to Bill. aser," _ To Fraser, sitting watching â€" his | sleeping guest, it seemed like a beauâ€" owly,) tiful dream. That Poppy Tyrell ror-f should be sitting in his cabin and Said.‘ 100)‘"18 to hlm as hor awhe #i+.03 | a pretty girl | her seat fact ‘| . _ _0 Nat evening, and friendship igf ; friendship, after all. | ‘). "That‘s what a chap gets by keepâ€"| (ing hisself sober," said the youthful’ _ philosopher, as he poured a little cold tea out of the kettle on to his handâ€" | kerchief and washed himself. "Other [ people‘s work to do." I }{:9 went grumbling up to the gal-; |ley, and, lighting some sticks, put the kettle on, and Sxen descended t> the |cabin, starting with genuine surprise| |as he saw the skinnar cipe;, .. "RLPMSG| her seat fast asleep. "Cook‘ll be sorry ‘ murmured, as he bi bega .1 briskxlyrto se "You leave ‘im ferociously. The liberal that evenin friendship, after a _ find some coffee," said Fraser, as he lit the lamp and turned to depart. "Bill," said the small boy, indignâ€" antly . ‘ "Wot d‘ye want ?" said the seaman.‘ " ‘Elp me to wake that drunken pig up," said the youth, pointing a resent-’ ful finger at the cook. "I ain‘t goin‘ to do all the work." | "You leave ‘im alone," _ said Bill,| ferociously . _ The cook had been very| iibera'l that evening, and friendshin is Frcl nscE F . C ra & _ _The small solately, and slender leg, c to dress, yaw did so. "And some he lit the lam; "Bill." said MBE RcuAR 4.4 a comb through yaur out you get." Psn W o chsind l2 â€" 1. | | "Poor cookie ain‘t w the _ seaman, sympath | been very delikit all that‘s the worst o‘ then J "All right; that‘ll do," |per, sharply, as he s ‘match, and gave the in disgusted punch,. "Whe, _4€s8," said Fraser, sharply, as he punched the figure again and again. "Poor cookie ain‘t well, sir," said the _ seaman, sympathetically ; "‘e‘s DRA waws 4 in V, e ACPCeHIE Pomgmtiat "indreill niiagniiil i itc analth 5.. .‘ and motioning her to a seat on the locker, went forward _ to see about some supper. _ He struck a match in the forecastle, and scrutinised the sleepers, and coming to the conclusion that something which was lying doubled up in a bunk, with its head buried in the pillow, was the cook, shook it vigorously . "Did you want cook, sir?" said a voice from another bunk. l "Â¥es," sundâ€"FFAGGE shawek.) «_ _ ent grumbling up to the galâ€" , lighting some sticks, put the n, and Sxen descended t> the tarting with genuine surprise w the skipper sitting opposite §irl, wl‘)o was leaning back in byul seny _2 ve sorty ‘e missed this," he as he brightened up and kly to set the table. _ He deck again to see how his gressing, and thrusting his the forecastlg_ communicatâ€" him _ as her e quick about it," said the and wash your face and put hrough yaur hair. Come, ret." 1 rall sleeper sighed disconâ€" and, â€"first extending one #, clambered out and began yawning pathetically as he | L / LETT ‘2OCB ip in a bunk, with its l';ead _ the pillow, was the cook, vigorous]y. le in the: s't';“n;"“]‘('):fi(’i;;“c::f! Salmon â€" Loaf.â€"One (halfâ€"pound) ver the dark water, as the| °A" salmon, one egg, two cups breadâ€" pulled in the direction of the, ¢rumbs, one cup hot water, one tableâ€" vhich was moored in the|spoon melted butter, dash of pepper ‘re was no response to their{ and salt, minced parsley. _ Skin and if:":a?fix;kh‘l{rise_lf,:h(:lamber_ingI mince fish. reSerVIn® LAna»w frw aaman all this 'e;renil;'.;' them teetotalers." _cabin and| laid â€" only friend | Then Fraser L i PC MWep . C. 0 Of .9 PCP VCO Woaver, une @Oreâ€" ored in thelspoon melted butter, dash of pepper onse to their| and salt, minced parsley. _ Skin and x (‘lambering"mince fish, reserving liquor for sauce. inter, assist-i Bub butter well into fish. _ Work in ihefd‘“ghte",’crumbs, seasoning and egg. Steam ‘ f:tigaggt::;.'| in mold for one hour. _ Set in cold waâ€" lines of the’ter cne minute and turn out. â€" Good sauce to serve with loaf is made of‘ 0 the cabin, one tablespoon butter, two tablespoons / seat on the| flour, one cup hot milk, one egg, lemon‘ ) see about juice, seasoning and salmon liquor. _ a match in‘ Boil first three until creamy, add sal-’ ‘:’2{‘,’;‘2‘;u;§:imon liquor and beat egg, and lastly was â€" lving 2Cas0oning gnd lemon juice to taste. [ | 5.. Co @76 and Wwent up on deck, to the ‘discomfovt of Bill an1 the boy, who | were not expecting him. i ' Poppy was calm again by the time: he returned, and thanked ‘him again | | softly as he showed her her bunk and | withdrew for the night â€" Bill and | ‘the boy placed their berths #t his disâ€"| posal, but he declined thent in favor! | of a blanket in the gallery, where he sat up, and slopt but i}} all night, andf lwas 8 SOUrce (f wrase s.un._.0" 7 j O ) Uunkind, and said that of course * should go to you. â€" That was why." _ _"Mrs. Wheeler isâ€"" began Fraser, and stopped suddenly. _ "Of course it was quite true," said Poppy, _ healthfully attacking her plate; "I did have to come to you‘" â€"â€": "It was rather an odd way of comâ€" ing," said Fraser; "my legs ache now.”“ The girl laugfxed softly, and conâ€" tinued to laugh. Then her eyes moi.fl-; tened, and her face became troubled. | Fraser, as the best thing to do, made! an excuse and went un on derlk +. i1 .| seemed almost incredible. A sudden â€"remembrance of Flower subdued â€" at once the ardour of his gaze, and he sat wondering vaguely as to the whereabouts of that erratic marine until his meditations were broken by |the entrance of the boy with the | steaming coffee, followed by Bill bearâ€" ing a couple of teaspoons. ‘ E C"I: cneakhyr . want AApnaoet us 15icee. s gl °) Werbanii es o 7 ns ie ctinands < 1 20 122 laid them reverently in his bunk. Then Popply moved !{nrther along the seat, and, taking some coffee, proâ€" nounced herself much refreshed. P r breakfast dish af ssu. _"Iâ€"A leak in a waterâ€"pipec m be ,| supper or breakfast dish of frltters,ltemm::rflyn stoppe?i :{ilt)hp 3 a:aste ) and when properly made they are *!made of soap or whiting. This, of : most wholesome dish, especially forjcourse, should not prevent one sendâ€" .lcool days. _ If there 1s.oatmeal left ing immediately for the plumber, but | from the brea).d'ast try this for supper. will make the iting for him much | hOaltr;tteal Fntters.-â€"lBe Ifure tq pla-cfi; less trying thanv‘fi uSnkly ig ( I’t e leftâ€"over oatmea vhere. ~16. wh | If soiled clothes are moistened, well . ‘hard_en‘ When you wish to use lt,soaped and placed in a boiler of cold | cut in half"f“h"h"'l_‘ slices and thEn | watepr upon the back of the stove and’ into long strips. _ Dip it in egg, then |allowed to heat slowlyâ€"say while one | in bread crumbs and fry in butter..is preparing breakfastâ€"they can be | Eâ€"zmmenmtneotmerromrmmmtmmmere ons mm mm m mrenmenm tintraerenmmmmmmenss ,:washed clean in less time than would | + s n ' seemed almost incredible. A sudden, * required in the usual way. remembrance of Flower subdued at‘ If the oil in your lamp is poor or once the ardour of his gaze, and he| does not give a sufficiently bright sat wondering vaguely as to the| light, put a small piece of camphor in | whereapouts of that erratic ma.rine. the oil and you will get a much brighâ€"| until his meditations were brpken by: ter light. _ Or a few drops of vineâ€"‘ the entrance of the boy with the| gar wil; answer the same purpose, _ | steaming c(lrfl'eef, followed by Bill bear-i Lace may be stained a beautiful | i t A a s H mgls :2:,‘.’]; owenias;:gonzleep,u saiq ecru by using either strong cotfee prf Poppy, as Fraser roused her gently. | Walnut stain. The walnut stain will | £o she took of her hat and jacket,| n(?t wash out, but if coffee is used lt:l and Fraser, \taking them from her‘| will pa ~an. 20 _ 1" it Coftee Lo sR i ie P Cigy t id dsfi‘ ds l [and when properly made they are a most wholesome dish, especially for | cool days. _ If there is oatmeal left | from the breakfast try this for supper. | _ Oatmeal Fritters.â€"Be sure to place PxLe ackal o u8 P 4 1 T gun o M en on Oeepete Oatmeal Fritters.â€"Be sure to place the leftâ€"over oatmeal where it will harden. _ When you wish to use it eut in halfâ€"inchâ€"thick slices and then into long strips. Dip it in egg, then in bread crumbs and fry in butter. Who doesn‘t .like-;';'itters’.’ Never a boy or gir! who doesn‘t welcome the supper or breakfast dish of fritters, wey c ai$® P 1 th PCOW Cedprailint Ouh tss oc lt 4 007 ie 712 .\ fat. _ Serve with tomato sauce. This + makes twelve balls. 1| _ Baked Stuffed Haddock.â€"Clean four ‘| pound haddock, sprinkle with salt, iny f | side and outside, stuff and sew. For / stuffing mix oneâ€"half cup cracker | crumbs, oneâ€"half cup stale breadâ€" |crumbs from which crusts have been \ removed, oneâ€"fourth cup melted butâ€" "te'r, one teaspoon finely chopped onion, ‘ oneâ€"fourth teaspoon salt, oneâ€"eighth | teaspoon pepper and oneâ€"third cup hot "water. Cut five diagonal gashes on each side of backbone and insert strips iof fat salt pork. Place cn greased sheet in drigging pan, sprinkle with salt and pepper, brush over with meltâ€" ed butter and flour chop and place around fish two 3 by 4 inch slices of |. fat salt pork. Bake one and oneâ€" fourth hours in hot oven, basting every 4 ten minutes. M | Seasoning and lemon juice to taste. ,‘ Fish Balis.â€"2% Cupfuls of flaked fish, 1 egg, 1 oz. of butter, 4%4 cupfuls |of potatoes, seasoning. Wash and peel the potatoes and cut in small | eubes. _ Boil them till soft, with the | flaked fish, drain off the water, mash ltogether and add the egg, and seaâ€" | soning. Beat well with a wooden] | spoon, shape into balls, sprinkle with "slour ar:‘d fry gqlfien brown in very hotl ! The food principle lacking in legumes is fat, so the addition of fat becomes necessary. _ The long, slow cooking necessiry to soften legumes is of paramount importance, and this is the reason that many people do not make the use of legumes that theyj should . in food value to two ounces of beef if a little milk is added. _ The cost per plate is only 1 2â€"3 cents. To serve 8 people generously use 1 cup dried split peas (% pound), 2%4 quarts of cold water, 4 medium sized onion, 2â€"inch cube of fat salt pork, 3 tablespoons of butter, 2 tablespoons of flour, salt and pepper and 1 pint of | milk.. _ Soak the peas overnight to soften and draw out the bitter flavor, drain well, add water, pork and onion. Bring to the boiling point and simâ€" mer 3 to 5 hours or until very soft. Add butter and flour cooked together, then seasoning and rub through a| sieve. _ Add the milk and reâ€"beat. " Three quarts of soup stock and no milk | may be used in place of the water. | ’ Food Value of Legumes. Legumes, such as peas, beans and lentils, are rich in protein. _ Peas are commonly called the poor man‘s beef, one plate of split pea soup being equal Te . e ie is s 5 Five Recipes for Fritters RZIOLLS Some Fish Dishes. embarrassment | Y# â€" when he' 3nr0 breakfast, ed) _ _ _ S Ceessary to use it occasionalâ€" ly in order to keep the shade. â€" Save your slices of cold ham. Put them through the foodâ€"choaoper, add mashed potatoes, minced onion, seaâ€" soning, and a pinch of ground sage. Roll this in flour and fry it in meltâ€" ed drippings. Make your own dustless dusters by wetting goodâ€"sized folds of cheeseâ€" cloth with liquid veneer or floor oil and allowing it to dry. These work firstâ€"rate. Pieces of orange peel, if placed on a hot stove and allowed to burn to a crisp, will remove any objectionablel smell of cooking in the kitchen, beâ€" sides cleanging and purifying the air' to a remarkable degree. Tell the girls that their job of dishâ€" washing is never over until they have thoroygh]y washed the dishâ€"cloth. Silver may be easily cleaned by rubâ€" bing it with a potato dipped in comâ€" mon bakingâ€"soda. 2 and 5 Ib. Cartonsâ€" TORONTO |_Before you drop a fritter into the hot fat it is best to test the fat to see whether it is properly hot. The fat should be heated slowly until a few minutes before it is needed, then placâ€" ed over the hotter flame, where it will become extremely hot. _ To test it, drop a cube of bread into the fat. If it sinks to the bottom, then rises and becomes golden brown in a minute, your fat is ready for fritter making. Fruit Fritters.â€"Large fruits like apple, orange, peach, banana or pineâ€" Japple can be cut in thick slices, then dipped in fritter batter and served hot, sprinkled with powdered sugar. Smaller fruits however, like the variâ€" ous berries, cherries, apricots, etc., must first be stoned and then dropped into the entire dish of batter fritter.‘ A spoonful of batter is then dropped into the boiling fat at a time. ‘ l Vegetable Fritters.â€"Two â€" cupfuls mashed parsnips, two eggs, salt, pepâ€" per, melted butter. _ Beat the eggs well and add to the parsnips. _ Add the seasoning, and if the parsnips are especially juicy it is best to add a litâ€" tle flour to make the mixture into a stiff enough batter. _ Fry in deep fat on a buttered griddle. 1 Meat Fritters.â€"Cold veal is best for this dish, although any other tenâ€" der meat can be used. _ Cut the meat into halfâ€"inchâ€"thick slices and portions a little smaller than the size of the fritter desired.~ Season with salt and pepper. Drop two tablespoonfuls of fritter batter into the hot melted lard, on this place one slice of meat, and drop two tablespoonfuls of batter on top of the meat. As soon as the fritter is browned, drain and serve hot. Cooked vegetables, like parsnip, salsifyâ€"oyster plantâ€"or carrots can be served in fritter batter for a change. Here is a recipe for a good fritter batter: One egg, oneâ€"half cupful of milk, one cupful of flour, one teaâ€" spoonful of sugar, one saltspoonful of salt, one tablespoonful of melted butâ€" ter, one tablespoonful of baking powâ€" der. ‘Separate the yolk and beat the white of the egg stiffly. Sift the flour, baking powder, salt and sugar together; add to the liquid mixture, and finally fold in the beaten white of the egg. x I Drain, sprinkle with powdered sugar, and serve hot. Homely Wrinkles. 7 o "Let Redpath Sweeten *.: Made in one grade onlyâ€"the } A very acceptable wedding gi cause one so generally useful broad silverâ€"bladed knife. It w only cut pie or cake, but is wi ough to hold a whola niaas 2.3 SEIGEL‘S sYRUP Send for our Catalogue on Cleaming and Dyeing. PARKER‘s pye works umiten L8, 0 u3 00 CCEAAA CCE ANC DOWCISâ€"â€" NowW it restores tone and healthy activity to these important organs, and by so doing enables you to gain new stores of vigour, vitality and health, loneâ€"un ang _. _4 71 "° ind heavy, your tongue furred, and you feel doneâ€"up and good for nothing, without knowing what is really the matter with you, probably all that is needed to restore you to heajth and vigour is a few doses of a reliable FOR THE digestive tonic and stomachic remâ€" STOMACH AND LIVER | edy such as Mother Seigel‘s Syrup. Take it.after each meal for a few days and note how beneficial is its action upon the stomach, liverand bowelsâ€" how it restores tone and healthy aclitWiF hn hss 1120 2 OPT MDEMT Z Let us restore to seeming newness your Lac other household and personal effects, ‘The charge is very moderate, and we pay carriave When your head is dull doneâ€"up and good for r matter with vou. probable AN IDEAL TONIC Cleaning =« Dyeing The new 1.00 size contains #hree fimes sold at 50e ner t aed knife. It will not cake, but is wide enâ€" whole piece and serve 59 St. Peter Street, Montreal The Greatest Relief Work in History. Belgian Relief Fund ....or naked, and clothed thee?" And the King shall answer....... "Inasmuch as ye have done it unto one of the least of these my brethren, ye have done it unto me". Overseas, in ravaged Belgium, more than 3,000,000 of "the least of these" are hungry, thirsty, thinly cladâ€"looking to us! Have you done what you could for any of them? Whatever you can give, send your subscription weekly, monthly or in one lump sum to Local or Provincial Committees or a1 SEND CHEQUES PAYABLE TO TREASURER "I was an hungered, and ye gave me meat; I was thirsty, and yegave me drink....... naked, and ye clothed me......." * Then shall they answer him, sayingâ€" "Lord, when saw we thee an hungered, and fed thee? or thirsty, and gave thee drink? Then shall the King say unto them on his right hand...... Think of PARKER‘S sonal effects, ‘The Parker process is 'tl:;r;;gl‘; and we pay carriage one way. gift, beâ€" 1 and heavy, yo nothing, withou When you think of MOTHER s Inree iimes as much as the trial size at 50c per bottle. t M uwiueg ce c o LCC C eP ty as well for serving fish, griddle cakes, croquettes, fried tomatoes, eggplant, or any food likely to break when pickâ€" ed up with a fork or spoon. it gracefully. Or it may be used just ts oo . @ne s The Peerless Perfection Fance "_ BCY of fencing for farms, rancher crn.:-m:m fencing and gutes." See the Ni mgpriains db uw s Lace Curtains, Carpets, Blankets and the highest ! in Giie * At Present Prices is a @getable For ol the Wellâ€"toâ€"Do. ; the Butâ€"some one wil} interposeâ€"the potato is easy to prepare. Exactly therein lies the art that is lacking in this country. On every side we hear of the "wonder" of the women ~of France. The wonder of the French woman began in her kitchen. And upon the efficiency of the French woâ€" man in the household were founded | the qualities that have enabled hor to bear the burdens of the great war. |__ The potato possesses for us no parâ€" ticular virtues. To the Alaskan miner the potato serves as a protection . against scurvy. To us it is merely | one of the starchy foodstuffs. To reâ€" t;cnrd the potato as a necessity in the » | diet is a fiction. When cheap it is an v'.‘reeable and convenient form of inâ€" | gestion of starch. When expensive it ‘lhould be repl_accd by a cheaper ) starch such as rice, which is oneâ€"third ;th‘ price of potatoes. Sound potatoes contain a little less than one and a half per cent. of protein and twenty ‘per cent. of starch. A pound of potaâ€" toes, after subtraction of the waste, contains about 330 calories. _ At six cents per pound, potato ’co:ta, per calorie, as much as milk at ten cents a quart, butter at sixty cents a pound, cheese at thirty cents a pound and mediumâ€"fat beef at twenty cents a pound. It is nutritiona} folly to consume potato or any other vegetâ€" able of equal value when milk, cheese, butter and the cheaper cuts of meat can be secured for the same price per carolie. Testimony of Eyeâ€"witnessos. Two eyeâ€"witnesses say: ‘We passel women and children lying on the rond side with closed eyes and ghastly pal» faces. It is a common thing to find people searching the garbage hoaps for orange peel, old bones and other refuse, eating them | greedily whon found. At three different places we visited were camps of women and children where any man could select a child or woman and take them 7| with him, dragging them along hy ' the hair.‘ This widespread suffering is caused by a deliberate policy of starvation. ‘It is clear,‘ said Lord Grey in October, ‘that there has gone on in Turkey a scale of unprecedented horrors unequalled in an attempt to exterminate the Christian population.‘ Massacre by the sword is terrible enough, but massacre by famine is tenfold worse. At the moment we seem powerless to meet the appalling situation. If, however, the suceess of the Allied operations permits, it may be possible to bring relief to the =unfâ€" ferers even before the close of the !wnr. In any case the needed supplies of food, medicine and clothing should be poured in as soon as ever this hoâ€" comes possible. They can be bought and stored in Egypt, whence they can be conveyed in a few hours to ports of entry to the Holy Land when the opportunity offers. Help the Sufferers of Palestine. A small beginning has been made. but at least £50,000 should be forthcoming if anything like an adequate supply is to be ready. No country on the face of the earth should make a stronger appeal to the people of all classes in the British Isles than that in which our Lord lived, and to which we owe the Scriptures, and our whole religâ€" ious inspiration. Now is the time to help. It will little avail to collect the sum after the Holy Land is open to us. The distribution fund will be in the hands of those who know the peoâ€" ple and lived amongst them. Though the policy of starvation is mainly diâ€" rected against the Christian populaâ€" tion, help wili be given to all in need irrespective of creed or race. Pains will be taken not to pauperize but to reâ€"establish the people in homes and on farms. We appeal with confidence for help in trying to meet the needs of the innocent sufferers of Palestine. An office has been opened in Church House, Dean‘s Yard, Westminster, London, by the Hon. Secretary of the Syriaâ€"Palestine Relief Fund." POTATO NOT INDISPENSABLE That a terrible famine is ravaging the Holy Land is repeated in a lettor of appeal in the London Times signed by the Bishop of London, Rennie Macâ€" Innes, Bishop of Jerusalem; John Brown, Moderator of the Church of Scotland; George Smith, Moderator of the United Free Church of Sceotland; Henry MacMahon, chairman of the London Committee, and J, Deacon, honorary treasurer. It is an appeal particularly affecting Christian churches everywhere, therefore also Canadian. The letter says: "Theo latest news _ clearly _ reveals cxâ€" tremely serious conditions in Syria and Palestine. Many thousands of the inhabitants are starving. In one disâ€" trict alone a careful estimate made on the spot puts the deaths from this cause at fully 80,000, Many villages have lost half their population. Cholâ€" era, typhus and other diseases are rampant. Children are being sold in the streets for a shilling. Bhocking Crimes of Turks and Rayâ€" ages of Famine in Syria 222°0, Sno 10 which we owe tures, and our whole religâ€" iration. Now is the time to will little avail to collect the IN HOLY LAND every side we hear f the women of ler of the French her kitchen. And w e s FOR A SHILLING. A despatch from After a brief revolu born of the itnited 4« and the arfmy, Emy has abdicated and hi Grand Duke Micha« Emperor Alexander poinled regent. Wi\'fl 0 od by M. Planko Dama, and & Provi of twelve â€"members, a new order, The success of th made secure hy th the guard and regin and active support , Strupole Betwee mer () Mi ram One f the GERMAN 8 004( Standard of Liv TY Alex. Protdpo rior Departme er and the ot the President 1 Dh t > are unde: he sole «1 Pokiorsky h I) NC whol p Mmi l uy PJ h B i¢ n 3