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a ~Anmanptmaediapiminiz Arg ; <7 2. â€" . â€" sSALADA" 4 is comnasod nf nL.. . _ i _1 B 76 "Ay," replied the Scotitchman, "he went richt down to the bottom of things. _ Come we‘ me to the canteen, H'Vl I?‘lll must ?:vo l‘ddr.}nk.” ; "Not know it," sai om, "no drink for me to-dc‘c." But :h!uuhâ€" rushed away toâ€" wards canteen, and Tom, scarcely knowing what * was doing, followed "That chap : Tom . Iromnancac.. â€" s c TCF . (G, Dut it is a tremendous thing. _ You know that you have souls as well as bodie$ I am not going to argue it out with you; I needn‘t, because you know. I needn‘t try to prove to you that there is a God, because you know it, you feel it.‘ There is no atheism out at the Front: some of you have tried to live without ‘ God, and you have made a mess of your lives. _ I tell you, my boys, it‘s & terrible thing to die without God. Some of you know what it is to beâ€", lieve in a personal Saviour; you have accepted Jesus Christ, the Son of . God, who came on earth to die for us that we might know God; and you‘! have foun?fiim to be a stre;rh in‘ temptation, a joy in sorrou, y lads,| 1 you all want that Saviour, and especiâ€" ally do you want Him now. _ You are embarking on the Great Unknown, | and you need a Captain, a Guide, a, l soviour: I have come to tell you !bout] t im .", 1 1 am not going to try to describe the g close of his address. This man had g seen hundreds die, he had come face to‘ t face with the great realities of life, of | death, and J' religion. _ He knew what he was talking about because he| " had experienced it, and he made the, % n::nfo:: what he felt. MT nfif o w the meeting over Tom n bw hi-sdf":nh with Alec Mc 2 ; y 0 ; _ _ Peaker had come to the hut that night. He had been workâ€"‘ ing among the soldiers in the Y.M.C.‘ A. tents on the Continent, and had come home for a short holiday; now he had come to this camp in order to speak to the men before their deparâ€" ture. _ It is said that months before he had been fond of telling humorous â€" stories, and had deliglted in mkingi’ the soldiers laugh, e certainly had a sense of humor, and now and then / could not refrain from some witticism | which set the highly strung lads in | & roars of laughter. But the close of, his address did not inspire mirth. & "My lads," he said, "you have done a brave thing; I don‘t say that you deserve much praise for it, because at . t a time like this if an ablo-hdiod"" youth does not join the Army he fails 3 in his duty; and you are only doing" your duty. If you had not done it what you have done, I should boi“' ashamed of you. All the same you are brave lads. _ You have offered | your all, your very? Vivas oÂ¥ «h â€"nw t}r Still they cheered at the old tions, listened to the old son joined in the choruses which t odjustut.heyhadhnndoil months: they were not going the white feather . & A :pecia’l speaker had come him P L.2 q OO0.% ~CCC IHGT ICm tnat he was breathing an atmosphere which was not usual. There was a look not common in the eyes of the lads; a set, stern expression on their faces . Afterwards when they had been to the Front and returned, they would go out again without such feelâ€" ing as now possessed them. But these lads had never been to the war bo-’ fore; they were entering upon an unâ€" known; they knew that in all probaâ€" ( bility a large number of them would | never come back to England again. / Each had a hope that he might escape, | :!though the chances were against | m y many T L6 0 0 o e enede lt uic 2 x ’Cofloe is made by various processes CHAPTER IV.â€"(Cont‘d.) |him. When they entered, they saw a from the berry, which has been previâ€" We who remain at home in safety, number of men standing there drinkâ€" ously rtlted and ground. . By the and tailk about the heroism of the !"E. addition"of water, it becomes an active ‘"Yes," they heard a ini i men going away to the Front, little ,, & cl,h‘l ey r i. -o'i. l:nan say,| stim@lant, containing caffeine. Cocoa realize the thoughts which â€" pass| ""t k.t e rool'.f' rig! ltf, ut l{“" Ih is made by the addition of milk and through their minds. When the *rds" l to. have another " Aong My ‘&'5‘.” whter. _ It has a food value other to embark comes they don‘t say C I | What would my mother say ’if she than the value of milk. â€" The sugat, much about it, and even when they do | knew I wur off toâ€"morrow morning!» |fat and starches of cocoa or chocolate ltalk tl‘)‘ey speak of dut’l'n almost hzh“t-; A lad wit‘;n 4 le, refined f‘nce. all contain nutriment. .);,.. 4 m!jf tl h:t"; ':;lu.adb'ou:hf{."”y'B u: |standing by his ,J:, had a glass in M?lk contains protein in the form of that‘s not all they feel, as 1 have h:Isd h;rl;d tread‘);ht’.o lift toma lips. "’"Ah" ,cllelnt fat 'and mineral salu, which reasofn to know. They love their) * s a“] w':o ll!:y molde;e say!" he: make.lt the 1de'al food fo; e}nldren. It {;veq just as much as we do, and they ;:: e _ """" e wes praying | ;:PPhe!:i mat;nal for building muscle, ng to go back and spend their da #| h: ne and teeth structures; it also gives amongst their loved ones. . It is 9n{y1 oaa: g::: :::"el:;' t:::ew"dtl:e °3:." ’:' energy. Mothers will find that a glass rare that cowardice is seen, and it is from kim nd left th t in | holding oneâ€"half pint of milk has u" boast, 1::3 a{r(;rra‘zemie:':xlit:hn';:keis ‘not| ‘"Ay, he‘s richt,". said the Scuten.| food value eaqual! to that of three and | given‘ to boasting; he has his duty to;g;f":’s he watciheg. him go. ed“T?m‘ °“:;}::]f ?uncgsh of beef. . Milk t do, and he just does it, saying very| s m;n, inna pray or, pa arly rich in vitamines, which little about it . {Z:a;st, toult)e a:;gflpny;ng to-r;lchtl. m Ii promote growth and health, i 1 On the night before they were to thf fundnm:nul\]sefr :’; :;?:égi%:l b:’tlf English Method of Making Tea. 1 embark for France, farewell meetings | [ y giving my heart to God to~r’1icht°" Use a white stone or an earthenâ€" Â¥ere helyi. at the Y.M.C.A. huts, lndvl am for sure." ‘| ware pot for making the tea. Fill thefc om noticed that Alec McPhail found| Tom followed the Scotchman out of; pot with boiling water to heat it. Now | f his way to the hut where he went. the canteen towards o f th e ; j Perhaps eight hundred or a thousand‘"ou, sleepingâ€"huts ng :6 e ns fpllce the desired Amount of water in a men had gathered, and although high, *‘ 27 am giving my heart to God, Bor.| the tenkettl‘g to AI_)orl: _Just before the | j :P”‘i!s prevailed, each than felt that 1.,.4>."", Z‘Y*~&% my h + awoudeaes c We who re and u]ikn ab men go & a realize the through their to (ni-rk co I1s composed of clean, vKogâ€"ou-" leaves. Picked right, blended rig‘lr\t a?s% packed right. It rings the fragrance of an Eastern garden to your table. Fresh and Refreshing â€" ney cheered at the old reeita-‘ stened to the old songs, and ) the choruses which they lik-l as they had been doing for was f: Afe" â€" ate â€"â€" Bakmawr2 *. _ ‘‘Carer Than AC, I Life," ete. _ Publis by H M lto:.mo’nt.c !Jmltuod. lba“idonyud 01“2::.: V.â€"â€"(Cont‘d.) }him. When they entered, they w ME ie cote ie e & â€" subinbluine : alf ues ils C pH e .s American troops will go into action with long and sharp knives in their leggings. Now listen to the German‘s how! about uncivilized warfare, Unprofitable. Lottâ€"One never loses anything by keeping art engagement punctually. Scottâ€"Except half an hour‘s time waiting for the other fellow . The novels that follow the war will reveal a scheme of domestic service in which women, some in skirts and others 1& trousers, will completely feâ€" minize the servants‘ hall. Je sBc d id oc sd 4200 DUC= {ler who looks like a bishop, save for *his greater gravity of demeanor, and who knows more of the family seâ€" crets than the crusty old lawyer who draws the important wills, is a perâ€" sonage whom it will be hard to reâ€" place. It is difficult to imagine '1‘ maid servant capable of burdcning, her soul with the grim secret of Lady Harrowdale‘s lurid past or of holding her tongue about it. And with the butâ€" ler will go the footman, in his gorâ€" geous livery, and the quaint Scottish gardener, grudging the roses that are to adorn his master‘s table. | _ It is generally believed in England that the man servant has had his day, and that in the reorganization of the country after the war his place will be taken by the trim maid servant in a black dress, with white collar and euffs. That the custom will, like others of British origin, spread over this contingnt, is not to be doubted. ‘ However great the gain to the naâ€"! tion‘s economy, the disappeararice of the man servant will prove a serious / loss to the writer of fiction. The butâ€"! , Jmennt Toelg nE en © PASSING OF THE MAX SERVANT Will Disappear Prol} the Servants‘ Halls of Britain, | Perhaps a mile or more out at sea a | great Qistroyer proudly spurned the , waves; she was to guard the troopship ‘along her perilous passage. _ Presently they landed at Boulogne. _ "Where are we going?" said one of .‘ the soldiers in Tom‘s company as they: entered a vnitin} train. f "I don‘t now," said Tom, "but what! does it matter? We have nowt to do yvigh that, we have just got to do our f Jo & 19 great War which was world . the aaig _ q j ("/C my mother say!" he said. _ "I know she would be praying for me." _ At this some one uttered a coarse oath, but the lad threw the drink from kim and left the canteen. | "Ay, he‘s richt," said the Seotchâ€"| man as he watched him go. â€" "Tom Pollard,. man, I ‘hinna menuat. Eul P (To be continued.) ing the Red Cross, reâ€" irs with a look of wonâ€" eyes, a few sent by the on some particular misâ€" were taking part in the °C, Iney were going to ttle to die if need be for and the liberty of the \y, man, something has li’fe stronger than the y!" found his way to his ut that night, he was staggering the ol 0 6p1 90 C uie ue uie ; bone and teeth structures; it also gives 'edt: C(‘;‘?' ’f energy. Mothers will find that a glass canteen, _ | holding oneâ€"half pint of milk has a the Sci{Ch-;:fikffluf_:q,u“ to that of three and Palms require only good rich porous soil, the temperature of an ordinary living room and a fair amount of light land air. Never permit the soil to beâ€" come dry and never keep the plants l standing in saucers of water or in jarâ€" | dinjeres that hold the water about the bottom of the plants. This applies tol‘ all . plants wherever they may be , grown. Some of an aquatic nature, | such as cyperus, can be grown in jarâ€"| dinieres filled with earth and with no drainage, or in pots set in aquniumsf filled with water, and upidistra~my,‘ be treated in the same manner, : Wash the leaves of palms occasionâ€" | ally with soap and water, keeping them free from dust. Scratch off| scale insects with the thumb as they | appear on stemis or leaves. A little| weak liquidmanure may be given say | ~AATLy T 100,â€" _ Punces of beef. " "Milk "is ed for particularly rich in vitamines, which ht. _ I promote growth and health, |. :'l ll‘::’tli English Method of Making Tea. â€"nicht;) Use a white stone or an earthenâ€" | ware pot for making the tea. Fill the out of| pot with boiling water to heat it. Now _numâ€", place the desired amount of water in | | _ Squash.â€"Peel the squash and then |remove the seeds. â€" Cut into pieces ,and cook in boiling water until tender. F.}Drain and mash and then season | slightly with salt. â€" Fill into sterilized 8‘ / jars . Adjust the rubbers and lids |and then partially tighten them. Plucel" ’in a hot water bath and process for d‘lorty minutes after the water starts "j boiling. _ Remove jars and fasten the ¢/ lids securely and then test for leaks." "!Store in a cool, dry place. This may "‘be used when fresh vegetables are‘ 1 ! searce; for the sake of variety used as‘ °) squash fritters or biscuits or in place: "\ of pumpkin for pie. | ’ Quince Jam.â€"Peel oneâ€"quarter peck| .‘ of quinces. _ Remove the seeds and ', cores. _ Cut in very thin slices. Place;j 't in a preserving kettle and cover with’t :Jcold water, having the water at least | 1 two inches above the fruit. Cook | | slowly until the fruit is tender. Place | i |the peelings and cores in a second‘; | preserving kettle. _ Cover with cold | ¢ | water. _ Cook slowly until tender and | v | then drain through a jelly bag. â€" Add / e | this liquid to the thinly sliced quinces.| h ;Musure and allow one pint of sugar|n HAIF bettP®. tedhnindctalis ie â€" ic a s k .c 11 rot add water. _ Cook until soft, then ?/ drain and mash. _ Fill into sterilized _at;jlrs. Place the rubber and lid in !P / position and then partially tighten ay | them. _ Place in a hot water bath and ';', process for fortyâ€"fiÂ¥e minutes after :d the water starts boiling. _ Remove g,| from the bath and, fasten the lids s, securely. Test for leaks and then h-"store in a cool, dry place. * 'd; The pumpkin may be cut in half ; the ? ] seeds removed. It may then be plac-’ e| ed in an oven and baked. When tender ’scrape the soft pulp with a spoon and]\ iâ€"! then fill into sterilized jars. | Process L n the same as for boiled pumpkin . ,' "\ _ Pumpkin Jam.â€"This jam can be _ made through the fall and winter. One ‘ j e| quart of stewed pumpkin, juice of one ! 4 â€"|lemon, juice of one orange, one cupful '[l > / of raisins, cut in small pieces, two and ; !" oneâ€"half cupfuls of sugar. _ Place in a ,t | porcelain preserving kettle. Stir until ‘\the sugar is dissolved and then add | the following spices tied in a cheeseâ€"‘ ,, | cloth bag: three tablespoonfuls of ginâ€" q; |ger, one tablespoonful â€" of cinnamon, ‘ te |two teaspoonfuls of mace. Cook slow.â€" t | ly for one hour, then remove the spice p !bag. Pour into sterilized glasses or of | crocks. _ Cover and store in the usual , !manner for jellies. pak Palms \ _ Canned Pumpkin.â€"Cut the pumpkin | |and then peel and remove the seeds.’ \Cut it into pieces suitable for cooking.’ | place in a large preserving kettle and | Puaa‘ S u. (efiie f’ Milk contains protein in the form of casein, fat and mineral salts, which make it the ideal food for children. It ; supplies material for building muscle, !bone Snd teatlh stwmatiisesss ty hn o o o nCP and tea. It has no fo ing to various elements the tea leaf, it acts as Coffee is made by vari from the berry, which h: ously rgasted and â€" oran Nearly threeâ€"fifths of the total weight of the human body is comâ€" posed of water. For perfect assimilaâ€" tion of our food and to help the body regulate its processes, it is necessary that the adult drink from eight to ten Elasses of water a day. ‘ When an insufficient amount of waâ€" ‘ter is provided to the human body the‘ blood is overloaded with waste prodâ€" ucts and the organs of elimination beâ€" come torpid. As an active constituent of the blood stream, it is of vital imâ€" portance that sufficient good, pure drinking water be taken daily. Tea is a decoction of boiling water mesl 40â€" w02 1 ' The Care of Palms. 1e ememey THe ir reaches the boiling point turn the water from the earthenware m /7 > 4 Râ€"Z TOULLS e fruit is tender. Place nd cores in a second tle. Cover with cold slowly until tender and Home Canning. t akns my‘kp o ALCe, of > fnely chopped parsley. _ This store in the U8UA amount may be doubled if desired. ,’Fill into sterilized jars. _ Place the squash and then rubber and lid in position and partialâ€" Cut into pieces ly tighten them. Process in a hot vater until tender. water bath for one hour after the waâ€" ind then season ter starts boiling. Remove and fa:ten‘ Fill into sterilized the lids securely, test for leaks, then rubbers and lids store in a cool, dry place. | aehvdie Ahs on on oo o4. coue l . & t acts as a stimulator. e by various processes , which hu_ been previâ€" as no food value. Owâ€" elements contained in ground. _ By the it becomes an active DOMESTIC SCIENCE AT HOME Eleventh Leuon.â€"B:vengea. TORONTO Christianity wants nothing so much in the world as sunny people, and the old are hungrier for love than for bread.~ â€" The Oil of Joy is very cheap, and if you can help the poor with a garment ofâ€"praise, itâ€"will be better for Shasme * 4h cccimary e d d LL | once in two weeks or once & month. | Nothing more should be required exâ€" cept repotting the plants as they outâ€" ‘grow the pots. By repotting oncé a year with good rich compost, such as ;florists yse, very large palms can be grown in small pots. Kerosene oil is exc ing the rubber rolle wringer. _ After it h the rollers should, be warm water. &nd place the rubber and lid in posiâ€" tion, then partially tighten. _ Place in a hot, water bath and process for two ane oneâ€"forth hours after the waâ€" | ter starts boiling. Remove from the[ Ibath, fasten the tops securely and then | test for leaks. Store in a cool, dry| ‘place. Sheep or pig kidneys may be| ¢ooked in the same manner and they,’ will be found to be delicious for lunchâ€"| eon on a cold or stormy day by simply | heating and serving in a border of f mashed potatoes. n P Amalnu®ristnts Rcwde® casaacd !; Kidney Stew.â€"Cut the kidneys into * small pieces rejecting tubes and hard ‘, portions. _ Blanch and then cook unâ€" ; til tender in sufficient water to cover, / adding two onions, finely minced. , When tender thicken the gravy slightâ€" ‘ly with two tablespoonfuls of flour. ;Add one tablespoonful of flour. Add,‘ one tablespoonful of finely minced I ;paraley. Fill into sterilized pint jars ‘and place the rubber and lid in nasi.! [ ifidtsints nc liiciialilh. i.2 8k 201573 \"in bottom of preserving kettle, then a !]ayer of tomatoes, proceeding in this way until all are used. Add four ,ounces of mustard, cover with vinegar ; and then cook gently for one and oneâ€" half hours. . Put into jelly glasses | and when cold cover the tops with| : paraffin, ’ | _ Clear Tomato Soup.â€"Twenty large tomatoes, four quarts of water, six’ onions, five green peppers, one cupfull of washed rice, one fagot of soup| herbs. _ Chop the tomatces fine and’ then add the vegetables, rice and waâ€" ter. Cook until it can be rubbed | through a sieve. Season withl paprika and salt and four teaspoonfuls L% ol & ‘ |to each quart of the liquid and fruit. , | Return to the preserving kettle. â€" Stir f / until the sugar is dissolved, then cook |slowly until the fruit is transparent, and when some of the mixture if left |on a cold saucer will thicken like jam. tNow pour into the sterilized glass jars, pots or bowls, cool and cover with | | parowax. Seal and store in the manâ€"| f ner usual for jellies. Long and slow] cooking will give the quinces .the ‘ beautiful amber color. | Tomato Mustard.â€"Take oneâ€"quarter ;. peck of green tomatoes, sliced very thin, and sprinkle them thickly with salt. Let them stand for five hours. ‘ Squeeze dry from the brine; now place one quart of onions cut in thin slices |. When heating milk allow it to come just below the scalding point. Boiling destroys the vitamines and lowers the food value. ;' Coffee made by this method will |contain all the delicious aroma that ! escapes when it is made in a percolaâ€" itor or by boiling or scalding. The percentage of caffeine is much less ’ than when the coffee is made by otherl ‘ methods. _ _Use equal parts of water and milk. Dissolve the cocoa or chocolate in hot water; add to rest of milk and water. If beaten continually the cocoa or chocolate will be smooth and rich in flavor. \ , French Method of Makidg Coffee | _ «Use a stone pitcher, fill it with boilâ€" |ing water and set in a vessel containâ€" ing hot water. This will thoroughly ’heat the pitcher. Now place one level | ]tablespoonful of pulverized coffee for | ieach cup desired in a clean piece of Icheesecloth and tie. _ Have the water freshly boiled. (our out the water from the pitcher. ~Put the coffee in the pitcher and pour the boiling waâ€" ter over it. Cover closely for ten minutes and plnce;ahere it will be hot. _ One tablespoonful of coffee for @ach cup of boiling water. ’ s itinUnadia c it a io ooo id rubber roll_en of a clothes , This method will produce a delicious ‘cup of fragrant tea, and it avoids drawing o the tannin which is presâ€" ent in the tea leaf. If water is used that has been standing in the teakettle or water that hag been long in boiling, much of the valuable gases are deâ€" stroyed. pot or white stone pitcher, dry the !pitcher and then place in it the desired |amount of tea. . Now pour on the freshly â€"boiled water. _ Cover it and !a]low to stand for five minutes, then‘ use it. 18 egcellenp for cleanâ€" Cocoa or Chocolate it has been ai)x;ile‘éj â€"Henry rinsed off with | The crux of Britain‘s problem is the inadequacy of workshops, which the committee recommends _ should be doubled, first by ex€ension of the preâ€" sent shops and second by the conâ€" , In the first place it was found that | the Government should establish a| ,centnl control organization for all existing agencies of voluntary help,| which could be far better utilized if,’i centrally controlled. It is proposed to set up a separate department in the Ministry of Health which will be deâ€" | voted exclusively to the general care | and supervision of the blind. P _ More than three years ago a comâ€" mittee was . appointed by Herbert Samuel, then president of the Local Government Board, to study the situâ€" ation of‘the blind and recommend methods for improving thÂ¥#ir trainingJ and employment. Many Reforms Are Under Way in Great Britain. A great improvement is being made by Great Britain in her methods of caring for the blind. This not only applies to the care of blinded soldiers but to all classes of sightless persons throughout England and Wales, Scotâ€" land and Ireland. The war has so increased theco:tofliving,the housewife must make her money go further. By using Red Rose Tea, which chicfly consists of Reducing Expenses _ If porcelain baking dishes become, | discolored on the inside, fill them with! tbuttermilk and let stand for a day or | | so. The acid in the milk will remove hanifhw nasas; 0.i SV P PEFFecuy healthy natural condition. For the conâ€" 1 venience of travellers it may be noted . that most druggists are now able to supâ€" | ply bisurated magnesia in 6 grain ub-‘ lets, 2 or 3 of which will almost inâ€" | stantly relieve the most violent attacks | of indigestion. % 1 and An international specialist whose artiâ€" cles on stomach trouble have been print» ed in nearly every language, _ receptly stated that to treat the average case of stomach trouble, indigestion, dyspepsia, ’.t‘c., by do‘ctorlng the stomach, killing WV Pvarrmdde. 29 7 © THE BEST THING FOR DYSPEPSIA case through the medium of paid visitâ€" ors. Wherever a blind person enters upon a professional life the Governâ€" ment intends to see that there is no $ _ PEPSIN, PANCREATIN, ETC, §0 FREQUENTLY FAIL. of â€" financial usistax;c; \ I;« t;; 09 ty cocul 99â€"E KOF ~ 115 authors Frank T. Shutt, M.A., D.Se., Dominion Chemist, and B. Leslie Emsâ€" lie, C.D. & A., FC.S., and is Bulletin No. 32 (second series) of the Division of Chemistry, As the title suggests, the bulletin is intended mainly â€" for the information of market gardeners, but seeing that the rules for the culâ€" tivation of the soil and the seeding and growing of vegetables and plants are common to all, its contents are really of general import, despite the â€"] fact also that a good deal of attention "| is paid to barnyard manure. The imâ€" | portance of manure in market gardenâ€" | ing can scarcely be overâ€"estimated, | the bulletin rightly remarks, adding 1'“Stable manure has been and probâ€" | ably always will be the main standby of the market gardener. From this theBuuefincoesontotellofthe naâ€" ture and composition of manure and ’of its influence. The nature and use of lime and its compounds next receive llttention, followed by a disquisition | on commercial fertilizers, their comâ€" | position and methods of application, In this connection the section devoted to Potassic Fertilizers is especially in‘ teresting and valuable. Advice with elaborate tables is given on the value of different fertilizers, and, finally, suggestions to meet the fertilizer reâ€" quirements of special crops, in which are included all kinds of vegetables ‘and fruits. An Annanda;l _: " Cetl# with carrots, turnips, parsnips, cclery, onions, tomatoes azd peas. “‘~+“- * Talk is cheap; and that is why there is zo much of it, v a _ e Es sults of experiments with carrots. turning Cee e m ns A little brochure has just been issuâ€" ed by the Agricultural Department at Ottawa, and that can be had free by addressing the Publications â€" Branch of the Department, for which, at a time when universal attention is beâ€" ing paid to vegetable gardening, there should be a large demand. It is enâ€" titled "The Manuring of Market Garâ€" den Crops, with special reference to the Use of Fertilizers," has for its minthamem URNLL 30 cam c ol 0o ) > P20 PBDV Un statncinticaadcnd. 1 1 S ed car division practically held up the ’Germam on the whole army front. This exploit was rendered possible by excellent judgment in selecting such a splendid road for operations as the highway between Buczacz and Tarnoâ€" pol. Our cars were repeatedly under artillery fire at a range not exceeding 2,000 yards. Miuninh Cttatia ie + 0 k 4A 1010 given him a respite of twentyâ€"one hours by filling the gap, which otherâ€" wise would have afforded ‘the enemy‘s cavalry, motors and mounted infantry a chance to cut our line of retreat. The extraordinary feature about these operations was that the British armorâ€" meUnLc. on t# MC+ C WLULE" i9 Guials cce iss all "n series of rearguard actions the | whole of the rest of the day, frequentâ€" |ly under fierce fire from the enemy‘s field guns. One car had its engine completely blown out by a direct hit ’nnd had to be abandoned. The crew removed the guns and material and withdrew in safety. Another car was struck by a shell which smashed . a plate, wounding all the crew, Some of our men were twenty hours in their seats in the armored cars. The Corps Commander said we had seltccle, Sneils ® r Manuri o Manuring Market Garden Crops. ~The Russians remained in the trenches as long as the armored cars stayed with them, but as the Austriâ€" | ans advanced and the Germans were crying out "Hurrah," the Russians, of ztheir own accord, flung= down their rifles and ran for their lives. Despite this shocking defection we attempted to keep the enemy back in order to stem the retreat, but it was imposâ€" gible. We had to give way, and the fleeing Russians crowded our cars, breaking them down, so that we lost three, which we had to abandon. gives a description of the part playâ€" ed by the British armored cars in stemming the enemy‘s advance when the Russian defections left great gaps in the line. He says: British Armored Car Division Practiâ€" cally Held Up the Germans on Whole Army Front. SAVE DEMORALIZED RETREAT OF FLEEING TROOPS. BRIMISH "TANKS® _ â€"â€"~â€" HELP RUSH PREYY PPE C is i4 e stt nant An appendix gives the reâ€" for operations as the en Buczacz and Tarnoâ€" were repeatedly under a range not exceeding e abandoned. The crew guns and material and k afety.. Another car was hell which smashed & g all the crew, _men were twenty hours in thhn ~minanmed. . ... _ fertilization to Buczacz. correspondent The first half of the chicks hate in an incubator contain practically of the best laying hons in that ba They will grow more rapidly, lay # The question of floor space for } like many other questions conne with poultryâ€"house construction, â€" not be answered definitely. The space which a hen requires depend several things: (1) The breed of hen; some hens require more s than others. (2) The nature of food and how it is fed. _ Hens : are fed in a heavy litter during Winter where the getting of the 4 entails considerable effort will ols all the exercise necessary without much space. . (3) Ventilation.â€"‘ house poorly ventilated will not commodate as many hens as a ho properly ventilated. A few ye ago when poultry houses were k warm, instead of being ventilated was thought that each hen should hi between 8 to 12 square feet of fig and in all probability she did, but : same breed of uen does better now the house properly ventilated with square feet than her ancestors : with 12, and where good ventilatior provided 4 to 5 square feet is emou for the average hen. itÂ¥ 4 : c a § . v‘ 4 Clean, fresh water less among poultry, â€" Filthy dr ter is the source of much tr In mixing a ration for crate i ing poultry, one of the first thing consider is the palatability of the If the birds do not like it, they not eat enough to put on the f Next to this comes the compositic the feeds and their cost. The ri must be paiatable and one that produce flesh without costing much . Market in October roasters ( fed), last old lsens, roasting y ducks, 0‘* geese, old turkeys. Market Calendar If not commenced previously, fattening should be started in Oc and all cockerels and pullets int for sale carefully and systemat HIGHEST PRICES PAID sowed the seed of this in last of February, 1917, and plants out in the open grou the middle of June in clay soi had been an old pig yard bef dug trenches ten inches deep in the bottom five inches of manure mixed with a little planted them in this. Now t grown to a good height, are and look healthy plants but w to know the cause of it going and how to prevent it. Answer:â€"The cause of the plants going to seed is that of the plant has been changed its wild state the celery plant be an anmual. _ The gardener it as a biennial, that is, he tries the full grown plant without the You see the same habit in wheat you plant winter wheat seed or rye in the spring. _ Very few plants send up shoots the first but some do. _ If you select from the plants which send up the first year, by the second and generation you will have e changed the habit of the plan! For POULTRY, GAME, EGGS & FEATHERS A, McE.:â€"I have quite a nu celery plants which began t« seed three weeks ago; 1 tried off the seed top as soon as it . ed but it merely grew up ag: sowed the seed of this in bo Answer:â€"The soil on wi are planning to grow your / relatively low in nitrogen and doubtedly give you a strong of straw, _ I would advise yo at least 200 to 300 lbs. of 1 carrying 10 to 12% acid pl and 1% potash. _ You have the soil correctly in preparit would impress upon you the ance of giving the seedâ€"bed t preparation. If the soil tenc too open and light, follow the with rolling and then a light . ing. I have advised acid ph since I believe you need a available form of phosphoric a Please write for particulars A.EP.;â€"We are going wheat this year on a piece land. It has had timothy h it for three years, a very | crop each year. This summ ploughed as soon as the hay « off and has been thorough and cultivated since. 1t is with sand bottom. We had lizer to put on, and would like if a basic slag or a phospha be suitable, either one or bot! Henry G. Bell care of T and answ which the able whe and addr when the The . vice of € authority nking uble Add di