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E sinking at the pit of his stomach. It was not that he felt afraid, but there was a kind of dread of the unknown. What would it be like to die? ‘ "I hear we‘re off soon," said Alec MecPhail to him one day . "There‘s no telling," said Tom laconically . "Ay, but we shall," replied Alec, "and I shall be glad, I‘m getting sick of this life in the camps." "I doan‘t wonder at it," said Tom. "What micht ye mean by that ?" asked the Scotchman. “lmlairstulodwi’th“."uid Tom. _ "I thought that you, being a thinkin; sort o‘ chap, would know betâ€" ter. . Suw‘:ha:dufoollm making myself, a on drinking :fnd earonlh’(,'t :::-km ing a ninny yourself, as though had no more brains nor a wariarm.." 1 s . 3 numerous tiny _ . am Jait stalted wit ‘thee," said| " whi Tom. _ "I thought that you, being a otoliths," whic thinking sort o‘ chap, would know betâ€" ter. _ You saw what a fool I was| Nurses in Ai making of myself, and yet you kolt splendidly to t on drinking and carousing, and makâ€" vices. A furth ing a ninny of yourself, as though you ready to sail ov had no more brains nor a waterhen. When brushin Why, lad, with your education and i warm eleverness, you might have . been| Dasin of into sergeantâ€"major by now. _ Nay, nay,|the brush keep thee temper; 1 mean nowt| prevents the c wrong."* w ons e mt c ds F IIp. Imrol mis neck, 1 woul? for sure." At the end of nearly three months Tom was moved to another camp still nearer the south coast. He had a presentiment that the tiime was not far distant when he would have to cross the sea, and know in real earnest what soldiering was like. _ In a way he was glad ql‘ this; like all youths he longed for excitement, and wanted to come to close grips with the thing he! had set out to do. On the other hand, however, he could not help looking forward with dread. When on readâ€" ing the newspapers he saw long lists of casualties, and heard stories of the | men he had known, who went out bealthy and strong and never came back again, and others who were brought home maimed for life, he had a sg‘ango l?:ing at his heart, and a © e i y e 7 "CuUCE if it‘s true that Alice has took up wi‘ that parson char. I‘d like to wring his neck, I woul for sure." 4 "Your affectionate mother, "Mrs. Martha Pollard. P.S.â€"Be sure to write and give Polly Powell the sack right away, she‘s noan thy sort. â€" If you come across that German Emperor, don‘t be softâ€"hearted wi‘ ‘im." â€" PR O GOO ENC C TTWE ERURCSUE Chapel, she‘s broader nor she‘s long. That‘s what Polg will be in twenty years‘ time. er mother‘s got a mustash too, and Polly gives every gign of having one by the time she‘s her mother‘s age. Besides, she‘s a flighty thing is Polly, and has no stayâ€" in‘ power; she goes wi‘ one chap one week and another the next. She‘s walked out wi‘ seven chaps since you left Brunford, and she only took up | wi‘ Jim Dixon again because he‘s making a bit of br;ss. I daresay she‘ll tell you that she‘s only larking wi‘ Jim, and is true to you all the time; but if I were thee I‘d sack her. There are plenty of lasses everywhere, and thou can do better nor her. "I expect you will be going to France soon, and will be fighting them ;. Germans. _ If they find thee as hard | to deal wi‘ as I have, they".1 have a| tough job. _ But they are a bad lot, j and I don‘t ask you to show ‘em any | ; mercy. _ hi Sealed Packets Only. . Try itâ€"it‘s delicious. â€" BLACK GREEN or MIXED. 1 say nowt about her fe{thor because I don‘t know him, but I ave seen her mother, and that‘s enough for me. Polly is just the image of what her lnotger was when she was her ‘fi‘ She‘s only twentyâ€"four years older than Polly, but she‘s like Bethesda vexed ahomi ;.‘ "a_°NOu used to get comes to facing death. I fancy I‘m vexed about it. A man is not to blame| as brave as most men about lots of for his mother, he can‘t choose her, so! things, but I just shiver when I think I can‘t blame thee for thy mother, o‘ dying; then I tak‘ a wee drap of but he is to be blamed for his wife; :e whisky, and it gi‘es me courage." . makes his own choice there, and the| "Poor sort of courage," replied man as chooses Polly Powell is a fool.| Tom; "besides, you take more than a When I wur a lass flivod on a farm, ‘wee drap,‘ as you call it. I wur only sixteen when I came tol‘ "Ay, it needs mair and mair. But Brunford, and the farmer I lived wi‘) it‘s this way, Tom; when I think of goâ€" always said when he was buying a | ing over the water into those trenches, cow, ‘be sure to look at the stockio-,and when I think of the shells falling fore you close the bargi:.‘ _ Look at| all round me; when I call to mind that the stock Polly Powell has come from. men may be dying at my richt hand I say nowt about her feither because and on my left, ilown all to smitâ€" I don‘t know him, but I ave seen her hereens, I get afraid, but after I have mother, and that‘s enough for me./filled mysel‘ fou‘ of whisky I. don‘t Polly is just the image of what her‘care. ly know I ought to be ashamed mother was when she was her a(fe.|of mysel‘; I know, too, it‘s the wrang She‘s only twentyâ€"four years ol er’lort of courage. _ As for you Tom, than Polly, but she‘s like Bethesda | you have been wiser than me, you‘ve| Chapel, she‘s broader nor she‘s long. | got releegion." Phat‘s whor Bm im 10 ". CC ‘Clge g0t P m E w T ETTE 0_ n [ TITSE m wes 4s Hard ter from Tom‘s mother was characterâ€"| very just. Ay, I kn istic . \have known better, bt "Dear Tom," she wrote, "th>u‘st got hold of me. _ Besi been fooled by Polly Powell. I alâ€" ' "Besides what?" aske ways said that Alice Lister was too "Ay, man, I‘m not a good for thee, and thou used to get comes to facing death. vexed about it. A man is not to blame| as brave as most men for his mother, he can‘t choose her, so! things, but I just shiver I can‘t blame thee for thy mother, 0‘ dying; then I tak‘ a but he is to be blamed for his wife; :e whisky, and it gi‘es me makes his own choice there, and the! "Poor sort of 2onr 3 j\ V Camp, although he could not mastering himself he said, "Ay, Tom, help noticing that Polly‘s replies grew you‘re richt, and yet I‘m no‘ sure." less and less frequent and less and| "What do you mean?" asked Tom. less affectionate. When he had been: "Tom, man," said the Scotchman there a little more than two monthsf“,ve canna think worse of me than I he received a letter from his mother|think of mysel‘. I had a good home telling im that Polly was walking out)too, and a godly mither; as for my regularly with Jim Dixon. _ The let-'htfler he was a hard man, but just, !0!‘ from TOII’I'! mothar was sharastor iwarie Less 7 Bc t on Wl x oy Tom _ wrote regularly to Pollyi Powell during the time he was in the Surrey camp, although he could not help noticing that Polly‘s replies grew less and less frequent and less and | less affectionate. When he had been| there a little more than two monthl, he received a letter from ‘his mathar CHAPTER IV.â€"(Cont‘d.) | ‘The Scotchman looked at Tom Tom _ wrote regularly to Polly| angrily for some seconds. . He seemâ€" Powell during the time he was in the ed on the goint of striking him, then Surrey camp, although he could not mastering himself he said, "Ay, Tom, help noticing that Polly‘s replies grew| you‘re richt, and yet I‘m no‘ sure." less and less frequent and less and| "What do you mean?" asked Tom. less affectionate. When he had been| "Tom. mu"‘‘ . LiR"1, "fKked Tom Fresh from the Gardens 1A en the finest Teaâ€"producing country in ’ Al f Se ‘-lt!gpo“ "Dearer Tha t or a Scrap o t,"* er n Life," etc. gublllh‘d by Hodder & Stoughton, Limited, London and Toronto Nurses in Australia are responding splendidly to the call for their serâ€" vices. A further large contingent is ready to sail overseas. When brushing stair carpets have a basin of warm water handy and dip the brush into it occasionally. This prevents the dust from tising, and makes the colors look clear and bright. The ear has three sensesâ€"hearing, direction and equilibrium. The last two depend on a liquid in the semiâ€" circular canals of the inner ear, and on numerous tiny pebbles of lime, called "otoliths," which lie in the canals. Look at the end of your finger. You will notice little ridges running over it symmetrically. _ In these lie the exâ€" termities of the heatâ€"sense nerves and coldâ€"sense nerves. The latter can feel only cold, t_he former only heat. First of the three is the tactile sense, by which one determines whethâ€" er an object felt is rough or smooth. bupplementing it are the two senses o* heat and cold. â€" Perceptions of cold and heat are registered by wholly disâ€" tinct nerve organs. _ Some prehistoric person doubtless. But he was mistaken. * If we had only five senses, we should be deprived of the use of many of our most importâ€" ant faculties. Science tells us toâ€"day that we have at least a dozen senses. Touch alone includes three of them . ; Presentâ€"Day Science Says That We Have a Dozen or More. Who was it that first declared the number of our senses to be five? EmE jadbnechalllh sturendifiaacsi~ 4s3 visits than usual to the wet canteen or publicâ€"houses; others, again, were seen walking alone as though they had no desire ‘f_tzr company. y, "Nay, I‘ve nowt 0‘ th‘ sort," replied l,'l;clbm. "I‘ve just kept straight, that‘s y |all." sl "But it‘s not enough, Tom," said * the Scotchman. ~| "What does a‘ mean?" asked Tom. :) "I mean that a man wants reâ€" i |leegion," replied Alec very solemnly. ‘\"I have been a thinking lad all my 'l'li!e, and when I chucked releegion [;and professed to believe in Colonel J Ingersoll I kenned fine I was making a fool of mysel‘. _ It‘s either whisky or ‘ [ releegion to keep a man‘s courage up; | that is, such a man as me." "Then you think there‘s something 'after death?" said Tom. $ "Ay, lad, I am sure of it. I‘m aâ€" ithinking you‘re richt, Tom, in going lto the Y.M.C.A. meetings, and I know you‘re wrang in not getting releegion. E‘en when I‘m fou‘ of whisky, I have| known that releegion was necessary ; | and if 1 cnly had the strength I‘d gi‘| up the whisky." : The next day the camp was in a great state of excitement; the men P had received definite information that y they were to start for the Front in two days‘ time. _ They did not know|] where they were going, but they were )‘ told it would be somewhere in France ) ! or Belgium. _ At first there was great cheering at this; the men shouted and | a boasted of what they would do when | 1 they were fack to face with the Gerâ€"| mans. _ After that, almost as if by very just. Ay, I know I ought to hnveL lfilow‘n better.__ but the whisky ONLY FIVE SENSES? "Besides what?" asked Tom (To be 7&;;1-t'{n'ued.) Besidesâ€"â€"" hero when it _ Crushed Peach Pulp.â€"Peel and cut into very thin slices overâ€"ripe peaches. To six quarts of prepared peaches add a syrup made of: three pounds of suâ€" gar, one pint of water. Place in a saucepan and boil for five minutes. Pour over the peaches. Stir with a spoon to mix thoroughly and then flll‘ into storilized jars, taking care to fill to overflowingz. â€"Press th> penches‘ down well.‘ Place the rubber and lid / in position. ~ Partially tighten them.| Place in a hotâ€"weter bath and process for fortyâ€" minutss. after the water starits boiling. Remove and fasten Canned Pears.â€"Peel and cut the‘l pears in half. _ Place in an enamel preserving kettle. Cover with cold water and add the juice of one lemon! to each six quarts of water. This will prevent discoloration. â€" Place on the: fire and cook until the pears are tenâ€". der. Drain and pack into sterili@@#]} jars. . Measure the liquid and add one | cupful of sugar to each two and one-' half cupfuls of liquid. _ Boil the syrup for five minutes and then pour it over! the pears. _ Add a small stick of cinâ€"| namon and two cloves to each jar. Place the rubber and lid in position and then partially tighten.© Process for thirty minutes after the water starts boiling in a hot water bath. Reâ€" move and fasten the lids as securely as possible. Test for leaks and then store in a cool, dry place. Pear Marmalade.â€"Use four pounds of pears, peeled and cored and then ctlt into slices. _ Place in a preservâ€" ing kettle with one pint of cold water. Cook very slowly until the pears are soft, adding the following spices tied in a bag: one tablespoonful of allspice, two tablespoonfuls of cinnamon, one tablespoonful of cloves, one teaspoonâ€" ful of mace. _ Remove the spice bagl when the pears are soft. Now add two and oneâ€"quarter poundsof sugar, and the juice of two lemons. Cookl slowly until thick. _ Store in sterilized glasses, sealing in the usual mannerl for jellies. Apple butter that contains large amounts of sugar is liable to ferment. Use in tarts, pies and cakes. Spread it on bread and save the butter. Preserving the Autumn Fruits Apple Butter.â€"Oneâ€"quarter bushel | of windfall apples, two gallons of waâ€" |ter. _ Wash the apples and remove all blemishes. ‘Cut in quarters and do not peel or core. _ Place in a preserving kettle. Start cooking. â€" Use a wire potato masher to mash and stir the pulp. , Cook gently for forty minutm‘ or until the mixture is a very soft mass. _ Cool and then rub through a fine sieve. _ Return to the kettle and | add one quart of vinegar, two pounds| of sugar. _ Stir to dissolve the sugar.] Now tie the following spices in a piecei ‘of cheesecloth and add to the apple' mixture: one cupful of cinnamon, four | tablespoonfuls of nutmeg, two tableâ€" spoonfuls of cloves, two tablespoonfuls of allspice, one tablespoonful of ginâ€" ger. Cook slowly until thick ]ikel apple butter, stirring frequently to prevent scorching. _ When thick pour| into pots or crock. Seal with paraffin J? in the usual manner for jellies. |] hifi Avinfatbctinhithy huicsac c 2213 Endive, celery, lettuce, romaine, corn salad and cress and chickery are easily digested and are cooling, also purifyâ€" ing the blood stream. Potatoes are rich in starch and mineral â€" salts. Tomatoes are of a diuretic nature and are especially valuable for their flavâ€" or and the variety that they furnish to the menu. They contain various minâ€" eral salts, and are easily digested. Asparagus is easy to digest, and is of diuretic nature. Cauliflower, cabâ€" bage and brussels sprouts are of the same family. Cucumbers contain mineral salts and cellulose. Spinach has well known aperient qualities. ’nyarates, which is in the form of suâ€" gar. Carrots, turnips and parsnips contain large amounts of cellulose, and are difficult to digest. _ Onions are rich in an aromatic oil which contains a large amount of sulphur. ~The onion is also valuable for its diuretic qualiâ€" ties. Radishes contain large amounts of cellulose, and are very valuable for | bulk . All vegetables contain a large perâ€" centage of water, and with the excepâ€" tion of the legumes and corn little protein and fat. Classification of Vegetables Beets are valuable for their carboâ€" hydrates, which is in the form of an. _ Peas, beans and lentils are classed as legumes, because they contain valuable protein, wl*ich may take the place of meat. Green vegetables are valuable for their salts and acids, and also for the cellulose, which is very necessary to the body, as it furnishes material for bulk, diluting the highly concentrated foods. » ‘ ishes, parsnips and onions. Vegetables are also classified into the carbohyâ€" drate group. They contain starch, suâ€" gar, cellulose and minersl salts. dO ag 1 CC ERRRDIITSTY INUY UWU istinct groups, as green vegetables, composed of stems and leaves, and ? t im .‘I“!Eér g*" ONTA DOMESTIC SCIENCE AT HOME OLLS. TORONTO It is said that moths will not attack green fabrics. Arsenic is used in dyeâ€" ing green, and the moths are wise enough to shun that deadly drug. Telephone lines aré to be extended to Tromsoe, Norway, 200 miles north of the Arctic circle. | _ Spiced Grapes.â€"For spiced grapes I'use three quarts of berries. Pick from the stems and wash â€" Place in a Iporcelain-lined preserving kettle and } add two pounds of sugar, oneâ€"half cupâ€" ful of water oneâ€"half cupful of vinegar. | Stir until the sugar is dissolved. Bring 'quickly to a boil and then add the folâ€" lowing spices tied in a piece of cheese.â€"| cloth: one tablespoonful of cinnamon,, one teaspoonful of cloves, one teaâ€" spoonful of mace, one teaspoonful of | ginger. _ Cook slowly for one hour,’ then pour into sterilized jars. â€" Place the rubber and lid in position and then process in a hotâ€"water bath for twenty minutes after the water starts boiling. Seal and then test for leaks and finalâ€" ly store in a cool, dry place. ‘are soft, mashing frequently. Strain [ through a jelly bag and measure the |juice and allow an equal amount of |sugar. _ Place the juice in a kettle ;and bring to a boil. Cook for ten minutes and add the sugar. Continue 'cooking after the boiling point is! :reached. Boil juice just eight min-! utes. Remove fromâ€"the fire and pour } into sterilized glasses, and when cool | cover with paraffine. . Stir well until’ the sugar is dissolved and then no | longer. _ If you have a candy thermo~‘ meter cook to 222 degrees. Remove from the fire and pour into the pre-’ pared ‘glasses . , ouT Grape Jelly.â€"Pick grapes from the stems and wash them. Measure them and add two cupfuls of water to each quart. Mash well with a potato mashâ€". er and place on the fire. Bring slowâ€" ly to a boil and cook until the grapes the lids as securely as possibl.e. Test for leaks and then store in a cool, dry place. Boiling potatoes in the skins and peeling them afterward, then rolling them in melted butter and parsley, gives old potatoes the appearance of new ones. _ Boil the potatoes for ten minutes, then grease the skin and bake After draining the water from boiled potatoes, cover them with a napkin or towel. _ This absorbs the water andl makes the potato mealy. Asparagus. From 20 to 30 minutes according to size. Carrots. From 15 to 40 minutes, according to size and age. 1 Caabage. From 15 to 50 minutes, ace g to method of cutting. Spinach. _ For 15 minutes. Peas. For 20 minutes. Beans. From 20 to 30 minutes, acâ€" cording to size. a ‘ 2 and 5 Ib, Carto: * 10, 20, 50 and 1oo!§.°'§.... Made 1 Beets. From 45 minutes to 2 hours, nccordin_g to size and age. Timetable for Cooking Potatoes. From 20 to 30 minutes, according to size. Turnips. From 30 to 50 minutes, according to size and age. ach, beet tops and squash should be steamed or cooked in a small amount of water. Overcooking or too rapid boiling spoils the color, shape and appearance as well as the flavor. â€" Do not cover green vegetables while cooking. Spinâ€" ' Method of Cobking , Proper cleansing and preparation of |vegetables are as necessary as the cooking. _ Wilted vegetables may be ’ restored by placing them in cold wa-“ ter. _ All stale or decayed vegetables {should be discarded, as they‘ contain bacteria and molds that may cause trouble. Be particul&r. Thoroughly wash and : rinse the vegetables to remove all sand | and dirt. A small beush should be kept for this purpose, scrubbing them ,quickly removes all dirt, saving both: your hands and your time. ) } % Cooking ' _ Place all vegetables in boiling water ; to cook, and keep the water boiling . gently until the vegetables are tender. They should then be taken at once from the water, seasoned and placed in ‘ boiling‘ 6 ooge Pr2ce THE POSITION SHE OCCUPIES IS K Japan‘s Work in the Far East. °| The story of the destruction of Gerâ€" °/ man power in the Far East and in the " South Seas, with which Japan was inâ€" ll'f trusted by her allies, is a simple one. ‘l' Soon after the declaration of war 'against Germany Japan despatched ‘ | one division of her army to Shantung :l and, in conjunction with the British ‘| troops, under the command of Major ' General Bernadiston, reduced Tsing-l | tao on November 7, 1914, taking 4,669 ; / German prisoners and other spoils of . , war. Japan also despatched the First _ and Second Japanese fleets and other |squadrons to blockade the harbor of | Kiaochow, to locate the enemy | war | ships roving the adjoining seas, to } capture their bases in the South Sea | and to convoy the troops of Australia {and New Zealand to Europe. | ’ The Kiaochow campaign was, of ; course, but child‘s play compared with â€" the colossal battles fought on the ’western, eastern and Balkan fronts of | Europe. Nor was the work underâ€"|| taken by the Japanese navy so nerve | racking and arduous as the task imâ€" ) posed upon the allied fleets in Euroâ€"| | pean waters, although the vast extent | of the sphere of activity allotted to ‘ j the Japanese fieet and the consequent ! enormous cruises they made over the‘ j eastern seas, the South Sea and in the t Indian and Pacific Oceans are not genâ€" h erally known. In summing up the reâ€"| v sults of Japan‘s operations I may be| 3 pardoned when I say that she achievâ€" | o ed the maximum effect by. the miniâ€"‘ * _ While these ~ fortuitous circum-{ stances of war and geography were bringing to Japan unforeseen. riches, | has she lain idle, amiss in the fulfilâ€"] ment of the duty allotted to her by herj allies? No, far from it. She has | done her part with fidelity and thorâ€" oughness. Let me dwell upon it for a| moment. | the billion mark, counted in Canadian dollars. Her mills, her shipyards, her factories are busy day and night and are reaping enormous profits, The present financial strength of the Isâ€" land Empire, as compared with that before the war, stands in general terms something like thil:-â€"Bankl clearings have more than doubled; inâ€" dustrial and steamship shares have trebled and quadrupled in value; earnâ€" ings of some concerns have gone up one hundred, two hundred, even three hundred per cent.; national banks are' up four to six points; the commercial | discount rate has dropped from eight ; per cent. to fiveâ€"even three. | The war has brought to Japan | an era of prosperity never known before. Her foreign trade has already reached ‘ _ The position Japan occupies in the world war is singularly unique. It ihu few parallels, if any, in the hisâ€" tory of war, writes Dr. Toyokichi ' Iyenaga, the Japanese journalist. She entered the war in obedience to the terms of the Angloâ€"Japanese Alliance, which imposed upon her the duty of conducting military operations in comâ€" mon with her ally in the regions of Eastern Asia and of safeguarding mutual interests therein. Japan also| joined the solemn agreement enteredll into between the Allied Powers to , make no separate peace. JAPANS PART IN ‘ THE WORLD WAR What the Island Empire H: and is Doing For the Allied Cause. Dniss. /n t0550h tatsiriplftortent o raccase 4 th Jugar has ed three times dail , fo llti:lary, 2:8 thousanxp:farCanadm: t:Lel:s.my e "Let Redpath Sweeten it." 7. in one grade only the highest ! UNIQUE. t There _ are two ways by which people _ who suffer from indigestion, dyspepsia " sour stomach, flatulence, etc., can overâ€" f come the trouble. First, as practically all cases of the above aredirectly or ® indirectly traceable to acidity and ‘ferâ€" , mentation, they can eliminate from their diet all foods which ferment and form i acid, such as all starches and sugar and ; foods containing them, thus prohibiting bread, potatoes, fruits and most meats. ! About the only safe foods are gluten f breads.â€"spinach and small quantities of white meat of chicken or turkey. ‘This diet is almost a starvation one, but it is sometimes quite effective. The second , way, which appeals especially to those _ who like to eat hearty meals of good |foods, is to eat whatever is reasonably | digestable, neutralize the acid and stop _ fermentation by the use of a good antâ€" ‘acid such as bisurated magnesia, a teaâ€" ! spoonful of which in a little water imâ€" , mediately after eating or whenever pain is felt, instantly neutralizes the acid, stops the fermentation and permits the stomach to do its work wlthoug' pain or hindrance. Owing to its simplicity, conâ€". : venience and effectiveness this latter plan is now being adopted, instead of the old fashioned, expensive, weakening | starvation process. In this connection | it ls.tnere-unx to note that since the | widespread use of bisurated magnesia | was established, many druggists have #arran;ed to supply it in 5 gr. tablets. 2 or 3 of which are equivalent to a teaâ€" ‘ spoonful of the powder form and are much more convenient to carry. ;'nn has supplied munitions and other ; | war material to her Allies, and espeâ€" 1| cially to Russia has she assured an alâ€" ,| most interrupted flow of guns, riflies, ° ' ammunition, clothing, foodstuffs and t'other materials. Mountains of these | supplies are toâ€"day piled upon the :,wharves of Vladivostock because of i the lack of transportation facilities. % ‘True to Her Allies. ‘ | No emphasis is needed that Japan‘ | stands ready to do everything within | | her power for the successful prosecuâ€" ' tion of the war against a common foe. | That Japan is unfalteringly loyal to her Allies was strikingly and unexâ€" 'pectedly demonstrated a few months} | ago by the publication of the notorious , Zimmerman note, which, while on one I | hand it exposed to the world the comâ€" | plete bankruptcy of German states-‘ "manship, revealed at the same time the true and firm attitude of Japan. _ How spontaneous, how unanimous was the verdict of the Japanese nation in rcondemning that preposterous plot! ! RULES OF HEALTH FOR DYSPEPTICS She has subscribed to the loans of her Allies to the full extent of her finâ€" ancial capaci_t_y._ And, above all, Japâ€" While I do not wish to overrate the |part Japan has taken in the war, I cannot let pass unchallenged the charge now and then made that she is indifferent to the cause of her alliés because she is not fighting on the Edropean battlefields. It was neither the wish of her allies nor that of J.p-' an that she would thrust herself upon the Europed#stage, for it is none of 1 her part to act therein. This is the: strongest reason why she has not sent her troops to the European front to "take an active part in the conflict, In the meantime she has done to her best ability that which is within her proâ€" !vince to do. Her navy has for three| years past been keeping vigilant J watch over the wide sweep of waters| from the Yellow Sea to the Red Sea| and a large part of the Pacific. Reâ€"| cently she has despatched a fleet of |; destroyers to the Mediterranean to{] assist in the operations against Gerâ€" q man and Austrian submarines. | mum of effort, and that what she has accomplished is, so far, among the few aims of the Allies that have been comâ€" pletely realized. ‘re_are two ways by which people suffer from indigesiion, dyspepsia, stomach, flatulence, etc., can overâ€" the trouble. First, as practically ses of the above ‘are:directly or ctly traceable‘ to acidity and ferâ€" ition, they can eliminate from their l1 foods which ferment and form such as all starches and sugar and containing them, thus prohibiting _ potatoes, fruits and most meats. tha " mnibes esn ® td T DIETING UNNECESSARY Activities Within Her Province. few months old. If l_i;i:;";o;,u;;ml; it be considered : wholly British, or to be a German alien? over, then under the sovereignty of William IV. of England. ~The child‘s forebears had all lived in Hanover under the four Georges of England. It was b:ougbt to England when a _ 10 NC APOVmemt vo Lnf ' Four years ago there was considerâ€" able excitement on board a passenger. ship from England as it approached the shores of Australia. It had beâ€" come known that a baby was to be born on board, and betting was indulgâ€" ed in as to whether the event would be delayed long enough to take place in waters that would make the baby "Australian," or whether it would be born on the ‘high seas" and become a "native" of Stepney, as is the rule in such cases. _ It was born a few secâ€" onds after the line had been crossed, and was adjudged entitled to the fiveâ€" pound bonus awarded for babies born in the Commonwealth . In the same year, in England, a mother gave bifth to a baby in Februâ€" ary, and another in April. _ The quesâ€" tion was discussed as to whether she was entitled to double maternity beneâ€" fit, or whether the two births should be classed as twin births. _ She got the double benefit. Puzzling Questions of Nationality Which Sometimes Crop Up. Quartz crystal is used chiefly for making the balls that are so much adâ€" mired as ornaments. It is hard to get a piece that will yield a flawless sphere more than three inches in diaâ€" meter, and one of six inches is worth $5,000. P uoet mE EnE J‘ kets, seals, small charms and _ Another semiâ€"precious stone, wholly unfamiliar to us, is the Oriental sunâ€" stone of Siberiaâ€"a translucent quartz containing brilliant spangles of mica. The mines of the Urails yield ~fine grades of topaz, aquamarine and roya) amethyst. Indeed, their stores of these and other gemâ€"stones are inexâ€" haustible; and among the products of lt'lte factory are the dainty jewel.casâ€" For some of the art objects there proâ€" duced are on a large scaleâ€"not only tables and mantels of lapisâ€"lazuli and other beautiful stones, but even palace columns, statues, etc. The material for a monument of green jasper, erected by Alexander II. in memory of his wife, was fetched to Ekaterinâ€" burg all the way from the Altai Mountains, in Siberia. Another semiâ€"precions stana whali. Masses of rock weighing as much as fifty tons are sometimes brought on sledges to t_hg_ factory from the mines. |sard. Raspberries are of rhodonite. Mulberries are of yellow chalcedony. ,Gmn leaves are of the "noble" serâ€" pentine. A ~ collection of these "fruits," placed on a jasper dish, presents an exquisite pictureâ€"as well it may, the task of producing it havâ€" ‘ing occupied a dozen workmen perâ€" haps for several years. Stores of Precious Stones. All the designs for these art works are made in a government shop at the Peterhof, not far from Petrograd. It has been the practice of the Czars to make gifts of many of them to foreign potentates, or on occasions to individâ€" uals deemed worthy of special favor or compliment. The Emperor Alexander I., by the way, took so great an interâ€" est in the industr; that he worked for quite a while in the Ekaterinburg facâ€" gory. becoming a fairly expert lapiâ€" Grapes are of dark purple amethyst, Black cherries are of black onyx. Red chc_riu_ are of a peculiarly colored QUEER BABY ~PROBLEMS. _ They copy, in semiâ€"precious stones, all kinds of fruits, counterfeiting the latter in a marvellous way, not only in form and color, but even in lustre and other details. Thus, for example, they make white currants of rock cryâ€" stal, and, cutting them hollow, enâ€" ve the inside in such a fashion as &octly to imitate the effect of The lapidaries of Ekaterinburg do work of a kind that is not done anyâ€" where else. For one thing, with tiny revolving disks of copper charged with diamond dust, they carve out of rock crystal a great variety of beautiâ€" ful objects, from statuettes to miniaâ€" ture copies of the dainty shell of the argonaut. It was a woman, the great Empress Catherine, who founded in the Urals an industry that is toâ€"day one of the most remarKk&ble in the world. The chief centre .of it is Ekaterinburg (named after her), where her successâ€" ors on the throne have maintained a factory, employing many of the most skillful workmen, for the sole purpos® of supplying the imperial palaces with cut gems and other products of the lapidary‘s art. Jaspar, Topaz, Aquamarine, Amethyst Are Some of the Gems Found in Nature‘s Treasureâ€"House. In preparing the seedbed, l careful to avoid using sproute In sprouted seed the little gorn Ang is broken,. If seed ha eprouted and the sprout ha broken cB, ‘zere is little lik ease, be sure to take care th geed is thoroughly covered. whould be very little dificult: year ans to the seed sprouting a is planted, because the land ha blessed with seasonable shower Most farmers have wheat many good farmers have to sowing the winter wheat o rowed ground and then cove barrowing and rolling. If s It is just the same st Just because a sample a particular variety that it is of firstâ€"class should use a fanning : the emall and shrive cause inferior plants room, absorb molsture, food and fail to return sults obtained from sup you have time, by all : vitality of the seed, tha 100 wheat seeds. Place damp blotters, and ke the stove, In about fou the wheat should have ficiently for you to cou that are going to grow that the wheat sprouts crease your quantity 24 pect to get a normal sti There is something be however. _ All cows are breakers. There are sor ten, twelve and fifte« pounds of milk in a yea again there are some that enough milk to pay thei are an actual expense to To counterâ€"balance this, few that produce extrao: milking records, upward thousand pounds or over a are very valuable and the eagerly sought as breeding Volumes have b« best varieties of wl dian farmer is fortun refer to his provin tests, ‘On both the e of Ontario Agriculti the Dominion exp« leading varieties of fully tested year by : that show superior vs After these _ have studied, recommend on the basis of the For Ontario the f« have been found to ¢ Banatka, American | Amber, Yarrosiaf, Cr first variety of whe good milling wheat, and fiinty and mak Most farmers know Golden Chaff is one 0 ties. This is a heavy duces a rather soft ¢ Winter wheat cant of water,. It has to a rather severe win drainage conditions development and su illâ€"nourished wheat 1 cessful attempt to fa the Canadian winte little avail to seed ground that is poor wellâ€"drained ground : may have suitable gr The plant obta food through its can be taken up solved in the soi juices. If this 1\ tion were fully ¢ Ontario whept er minate a great m If, after the ground â€" been carefully disked possibly rolled and ha kernels of soil are pa so that the moisture young growing wheat w This moisture supply i because it is the carri Now, there are which the average both his wheat ar sure to see that t thorough prepara py wheat seedâ€"b« planting, since m; o deep and ot} ficient covering. over a billion coming year. Ontario farmers at : busy with their prep winter wheat areas. T\ special care to give t] very best preparation, wheat this year means r are high and there seer cation that they will r fact, wheat prices have times surpassed that ot present time. The Unit just harvested a moderat and the government is . increase of over 30% of duced in 1917 Uncle eat seed blotters, Henry G. Bell wen up only wh the soil moistu f this very simj fully comprehe vhept _ erowers, i great number of wheat cannot gre It has to face t severe winter, conditions tend t nt and subsequ« ed wheat makes empt to face the ; _know that is one of the g« a heavy yielder experit of wh« Crin U @xy A I WIN ) Grall > that wing « n widt care and . whici able and when vice auth T ne do mm