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he tw ti at al by of Ca. he. far trz U+ vie ste ph. OVe â€" "SALADA" i was in a scrap once, and after a) hard tussle, and after losing lots of Lnen a lot of Germans held up their ands agnd shouted, ‘We aurrender." Our officer, a young chap new to the | job, and knowing nothing of their / tricks, instead of ulling them to come to us, tald us to go to them, they holdâ€"| ing up their hands all the time; but | no sooner did we get near them than‘ they up with their pistols and shot| two of our chaps. thought our officer was go to take it lying down, and when t were taken pris.| oners they laufh and â€" said~ everyâ€"| thing was fair in war; but our 1Jo\mg < mm saw red,i mdtom o my | s, you are come.‘ "What!‘ -tflok‘oslt’{m swine, | ‘will you kill men after ve surâ€" rendered?" ‘You are not men,‘ said|| the lHeutenant; ‘men don‘t shoot after || ghastly thing war is}" us mad! _ We didnit feel like showing any mercy after that. â€" Besides, they 1“" ng_u_migg_hir play, the swipes, "I asked you just now," said Tom, "whether you hated the (5crmans t" "Yes, you did," replied ‘the serâ€" {eant, "and I went of on another rack. _ Hate ‘em? _ Well, it‘s this way. _ At the boginning I don‘t know that I hated ‘em so much. Yes, what you call Belgian atrocities were hellâ€" ish; but ‘twasn‘t that, and a1 long as they !ou%ht fair that was all I cared about. ut when they got using that poisonous {‘as they came it a bit tbo strong. _ No, lad, I never hated ‘em till then. _ But when they used that stuff and laughed about it, ay, and laughed to see our poor chaps writhâ€" ing in agony, I felt I must kill every German I saw. Of course, we‘ve got over it now a bit, and we‘re all supâ€" plied with helmets, but when t.heyt red it first we had simply nothing to efend us. _ Yes, I have done some! rough bits of work in my time, but l, never met with anything like that.! When you see your own pals getting bluer and bluer in the face, and couth-‘ ing and gasping, oh, I tell you it made | m’tht surrenderedâ€"only Germans ) ,* " And then ?" asked Tom, "thenâ€"â€"* well," replied fimly, "there were no duestions ask~ "Not just now,‘ replied the other; "their shells are falling on the other side of the town. Of course," he adâ€" ded casually, "they may fall here any moment." _ "Isn‘t it dangerous here?" asked Tom, as another shrieking shell passâ€" ed over their heads. ahe Ts n Trcate sw uMc L ult q e . o oc o MVE AAECEWEWIHE ce Suvens "There‘s the room just as those poor ing; children‘s toys, and thousands of blighters of Belgians left it," continuâ€" other things which suggested to the ed the sergeant. "See the baby‘s boy the life the people had been living. shoes, and the kiddy‘s dress? There Not a bird sang, not even a street dog are one or two pictures on the wall, roamed amidst the shapeless desolaâ€" not of much value, or those bloomin* tion; the ghnstlé horror of it all posâ€" souvenirâ€"hunters would have got ‘em." sessed him. reat gaping â€"holes in "Do you think we shall lick ‘em?" the old ramparts of the city; trees asked ’I,om_ !torn up by their roots and scorched "Lick ‘em! Of course we shall," said by deadlg fire: this was Ypres, not deâ€" the sergeant, who had served nearly stroyed d{ the necessities of war, but twenty years in the Army. _ "Mind by pure vilry. you, it will be no easy job. Up to _ At last Tom‘s turn came to go up to now they have had the upper hand of the front trenches. _ It was with a us, both in men and munitions; but strange feeling at heart that he, with we are gaining on ‘em now. . What I others, crept along the pave road toâ€" |{ can‘t stand is those blooming swipes, wards the communication trench. They those shirkers who sit at home and had to be very careful, because this who call themselves men. _ I tell you road was constantly swept by the I‘m for conscription out and out. 'fi:is German machine guns. Presently, is no job to be played with; if we don‘t when they came to a house used as a put forth our strength we can‘t beat first dreulni station close to the beâ€" em. _ But just think of those swine,'%mning of the communication trencb,' who read the papers and talk about Tom felt his heart grow cold. Still,‘ beating the Germans, who strut about with set teeth, and a hard look in his with their patentâ€"leather boots and eyes, he groped his way along the fine clothes, and try to make out that trench, through Piccadilly, and Hayâ€" they are gentlemen, but who won‘t market, and Bond Street, and Whiteâ€" face the music; that‘s what sickens hall (for in this manner do the me. _ Who are we %‘“ing for, 1 soldiers name the various parts of the should like to know ? e are fighting zigng cuttings through the clay); for them, and for our women, and for , while all the time he could hear the the country. They think they can pep, pep, lg‘ep, pep _ of the machine] stop at home and criticise, and then guns, and the shrieking of the shells. when we have done the work, share There was no romance in war now, the benefits. _ Great God!"â€"and here it was a grim, ghastly reality, After | the sergeant indulged in some unâ€", following the lines of the trenches for, printable languageâ€""I would like to wellâ€"nigh an hour he was informed|,‘ get hold of them." Ethot Tum |(Buad l llll o2 0n oo it HHEOTARCG look in here," and he pointed to a house, the front of which was comâ€" pletely blown away, but the rest of whi}".}‘n_ regn.iped comparatively intact. to the end. _ Still, from a military standpoint," and here the nevr’:unt spoke judicially, "our holdinq ipers is a bad policy. You see, it‘s a saliâ€" ent and the &rmnns', guns are all around us; but if we made a straight line we should give them Wipers, and that would have a bad effect. Just se wk % | Iwo stones, a sudden shower wet the CHAPTER V.â€"(Cont‘d.) I "Wait till you have seen it, my lad,". meal, The slave fled from the storm, "Yes, I have stopped two bullets, | reg]led the sergeant. f | forgetting in his haste about the meal. one in the foot amf another in the For some weeks Tom was in the: When the storm was over and the sun shoulder, but I quickly got over it. I/neighborhood of YÂ¥pres without takâ€" had come out he returned to his grindâ€" have been wonderfully lucky.. You ing any part in the fighting. Durâ€"| ing. He found that she sodden mass will get used to it after a bit; you ing that time he got accustomed to‘that was the grain before the storm seem a plucky chap; you don‘t look the constant booming of the guns, and had come was now a dry hard cake. like the sort that runs away. to the fact that any moment a shell| This was the first production of unâ€" Although, mind you, I have seen might fall near him and blow him into leavened bread. plucky chaps hook it." eternity. On more than one oqcamon,! Modern breadmaking dates back "No, I‘m not plucky," said Tom; too, he roamed around the ruins of from the Romans, who derived the art "but I dont think I would run away." , Ypres; and while he coul{l notbecalledlf;om, their Greek and Egyptian capâ€" "Wait till the shrapnel is falling an imaginable lad, he could not help beâ€" tives‘ of war. Historians state that around you; wait till great pieces of ing un})res_sed by the ghastly desolaâ€"| the Romans made unleavened bread in Jagged shell mow men down on your tion of this oneâ€"time beautiful city.’200 B. C. right and on your left. _ Still we In many of the streets not one stone In many ’mrtions oi the Old World have stuck so far, and we must stick was left upon another. not one of the this stula‘ af keaaqg i/‘ e 4) Â¥_ is blended from selected hillâ€"grown teas, famed for their fine flavoury qualities. Imitated yet never equalled. Rich Yet Delicateâ€" Clean and Full of Aroma. T“r "what & If your grain contains a large perâ€" centage of foreign material, clean it. It keeps better. Feed low grades and screenings on the fsm, e l The man wiho tries to give his chilâ€" dren a start in the world so that they "wm not have so hard a time as he ;hnd is unknowingly bringing disaster | upon them. What he calls giving them |a start will probably give them a setâ€" | back in the world. Young people need |all the motive power they can get. ,'l‘hey are naturally leaners, imitaors, copiers, and it is easy for them to deâ€" lvelop into echoes or imitations. They will not walk alone while you furnish crutches; they will lean upon you just as long as you will let them. f One of the greéatest delusions that a human being could ever have is that he is permanently benefited by conâ€" tinued assistance from others. Nothing else so destroys the power to stand alone as the habit of leaning upon others. If you lean you will never be strong or original. Stand alone or bury your ambition to be somebody in the world. our tion of this oneâ€"time beautiful city. we In many of the streets not one stone ick was left upon another, not one of the iry inbabitants who had formerly lived int there remained; all had fled; it was inâ€" ers deed a city of the dead. _ To Tom the iliâ€" ruins of the great Cloth Hall and the all Cathedral were not the most terrible; ht what 1gpealed to him most were the nd _en.iptyl ouses in which things were Have Confidence in Yourself and Do ‘ Not Lean Upon Others. Power is the goal of every worthy ambition, and only weakness comes from imitation or dependence on othâ€". ers. Power is self developed, self gen-i erated. _ We cannot increase the strength of our muscle:z' sitting in a gymnasium and letting"another exerâ€" cise for us. o e en o e e HH TN | eyes, he groped his way along the ; trench, through Piccadilly, and Hayâ€" market, and Bond Street, and Whiteâ€" hall (for in this manner do the _ soldiers name the various parts of the zigzag cuttings through the clay); , while all the time he gou{ld hearhthe. . pep, pep, pep, pep of the machine} guns, and &ee shrieking of the shells. There was no romance in war now, it was a grim, ghastly reality, After) following the lines of the trenches for wellâ€"nigh an hour he was informed' !that he had now reached the front line and was within a hundred or a) hundred and fifty yards of the Huns, For the moment there was a comparaâ€" tive quiet, on:‘y occasionaily did he hear the sound of a gun, while the , lshrieking of the shells was less freâ€", quent. . Danger seemed very far} ‘awny; he was in a deep hole in the | ground, and above â€" the enrthworks, [were great heaps of sandâ€"bags. How | could he be hurt? The men whom his company was sent to relieve seemed| in high good spirits too, they laughed and talked and bandied jokes. “'l%erov] seems no danger here," thought Tom.| : An hour passed and still all was comâ€"| | paratively quiet. l . been in the act of cutting and stitchâ€" : ing; children‘s toys, and thousands of . _other things which suggested to the _ boy the life the people had been living. _ Not a bird sang, not even a street dog roamed amidst the shapeless desolaâ€" _tion; the ghastlg horror of it all posâ€" sessed him. reat gaping â€"holes in the old ramparts of the city; trees ‘tormn up by their roots and scorched ginning of the communication trench, Tom felt his heart grow cold. _ Still, with set teeth, and a hard look in his empty houses in which things were left by the panicâ€"stricken peo]ple. Bedsteads twisted into shapeless masses; clothes half burnt; remnants of pieces of cloth which tradesmen had HOW TO WIN sUCCESS continued.) stone | In many portions oi the Old World j f the this style of bread is still made. In! lived this country unleavened bread is made s inâ€"| into biscuits and crackers sometimes ‘ n the called beaten biscuit. _ It depends 1 the| upon the amount of air that is beaten ible;| or incorporated into the dough to give ‘ the)| it its lightness. | fiven after the br;ad is well colored or the interior‘of the bread to be well baked. The time allowance should be from Remember that while the oven reâ€" gisters a high de{ree of heat, if you were to place a thermometer in the center of the loaf of bread }rou would find that it requires nearly fifteen minâ€" wutes for the heat to reach the center of the dough to heat it to the boiling point or 212 degrees Fahrenheit. For this reason s'ufti_cient_ time must ie ' Time for hand manipulation is from fifteen to twenty minutes and from five ito ten minutes when using the mixer. \ Baking. _ The baking of the bread will require care. _ It must ?ot be placed in an oven of uncertain temperature, then the door closed and the bread left to luck. The oven should register 325 degrees Fahrenheit when the bread is placed in it. The bread should be watched carefully and if the heat of the oven is not evenly distributed xhat is, if one part of the break bakes ster than the other), the bread must be moved or turned. By this is meant that the dough must be worked sgufficiently by rolling and knealing, if madé by hand. If a breadmixer is used the bread must be worked for the period of time as per ir‘ilgtructions as supplied with th: maâ€" chine. Temperature is the controlling facâ€" tor in successful breadâ€"making. The room in which the bread is made must be free from all drafts. The proper temperature is 78 degrees Fahrenheit in summer and 80 degrees in winter. Use a thermometer and eliminate the guesswork. . We LN 2 Ti / M Salt is added to the bread for two purposesâ€"first, to flavor the bread and make it galatable, and also to gupply one of the mineral elements esâ€" sential to the human body. Second, to control the rrocess of fermentation, If too little salt is used the breac will lack flavor and be of a coarse, rouih texture, while if too much is used the action of the yeast will be retarded and the bre=d will show a loss of l volume. ‘Sulny C 6 d asinnt s. 4 e cineliih io cce ds s achccd s' which is the hard winter wheat flour, 1‘ and the soft winter wheat flour. The -[ lastâ€"named flour contains a large perâ€" t\ centage of starch. _ It is used for lpastry and cakes. > >l To fit successful results the flour ; must blended. The fancy patent flours that are on the market are®esâ€" -}K:cially prepared for allâ€"around family ; baking pu;'lposes. | |‘ Pastry flour, or s#ft winter wheat |flour, will not make good bread, owâ€". |ing to the low percentage of gluten. The flour should be kefi or stored in a room that averages about 70 degrees |Fahrenheit and in a container that| may be kept closed and aw:! from all foods that have a strong odor. For: | successful results the home baker! must have: | Good flour of a reliable brand. | Good, active fermentation. Yeast food. , The proper amount of salt. _ The proper temperature. | f The proper manipulation. | The proper baking. ’ When starting to make bread select, a reliable brand of flour. Store it in a proper container in a place that has | the right temperature. Sift the flour, before using. The use of compressed| yeast eliminates all doubt and uncerâ€"| tainty of the old style liquid and dry ] yeast. ' For successful results it is necessary | | to supply the yeast with a food for,J active development. This food is not |? foumd in the flour, therefore it must| be supplied. The food necessary for | the active development of the yeast is ! sugar.‘ < Sugar supplies the carbon,( which is a necessary principle of the‘f process of fermentation. [ A knowledge of, flour is necessary for successful ba.king. There are two distinct kinds. ne is known as spring and the other as winter wheat. Spring wheat flour contains the largâ€" est percentage of gluten. This spring wheat is ground into two distinct varieties, known as soft spring wheat, and hard spring wheat. | Winter wheat is divided into two‘ varieties similar to that of the spring J whg{t !lothr, rlxamje]y,. red wi.nter flour,) The story goes that a slave, while grinding the grain one day between ‘two stones, a sudden shower wet the meal. _ The slave fled from the storm, | forgetting in his haste about the meal. , When the storm was over and the sun , had come out he returned to his grindâ€" ;ing. He found that the sodden mass that was the grain before the storm had come was now a dry hard cake. ,:I'his was the first production of unâ€" _ _The housewife‘s lack of knowledge of this most important gart of the home cooking has resulted in the nuâ€" merous large baking plants that are a‘ feature of all lar‘ge cities. _ Theory: has caused many failures; few women | really understand the underlying principles of fermentation. t When making bread use a thermoâ€" meter and scale for accuracy, so that Kou will have a positive knowledge of how and what you are doing. Modern inventors have made it possible for the baker to manufacture bread of a uniform quality. >1 10O0ULS Flour. DOMESTIC® SCIENCE AT HOME Thirteenth Lessonâ€"Bread. TORONTO bou! | |_Use a scale when ready to mold the jloaves. Weigh twenty ounces to each loaf. Divide the balance of the dough into rolls, weighing two ounces each. lThis recipe will make two loaves of bread, weighing, after baking, about seventeen and oneâ€"half ounces apiece, 'and ten rolls. | Straight Dough Method. { Two cupfuls of water, 80 degrees ‘Fahrenheit, one ond oneâ€"half table-‘ | spoonfuls o(o sugar, one and oneâ€"half ltablespoonfuls of shortening, one and 'one-half teaspoonfuls of salt. Mix well. Crumble in one yeast cake, stir until dissolved; now add six cupfuls ’of flour. _ Work to dough and then knead well for fifteen minutes. _ It must now be smooth and elastic. Put in a greased bowl and set to rise in a place free from all drafts, with a temâ€" perature of 80 degrees Fohrenheit for three hours. _ At the end of this time mold into two loaves. Put in greased pans and let rise again for fifty minutes. _Now, bake in an oven of 825 degrees Fahrenheit for thirtyâ€" five minutes. Mold into loaves, place in well greased pan, and set away to rise for one hour. At the end of this time bake the loaves in an oven registering 825 degrees Fahrenheit for fortyâ€"five minutes. Knead for fifteen minutes, then pmt the dough in a greased bowl; now turn it over. _ This will grease the dough and prevent it forming a crust while rising. _ Cover and let rise for two hours. _Then place in a bowl three cupfuls of liquid, testing it with a thermoâ€" meter to see if it is exactly 80 degrees Fahrenheit. _ Crumble in the yeast cake and add two tablespoonfuls of sugar and three cupfuls of sifted flour. Beat with a spoon for five., minutes. Cover and set in a place free from all draft. for one and oneâ€"half hours. Then add six cupfuls of flour, one and oneâ€"half tablespoonfuls of shortening and two teaspoonfuls of sal;. i Milk, part water an&dpm milk, or all water may be u in making bread. _ One mediumâ€"sized . potato may be added when the water is used. Milk increases the food value of the bread. The milk must always be {scalded and cooled before using. E | The Sponge Method. l ! _ Sift the flour and then set it in a place where it will have a tempernture‘ of 80 degrees. _ Now to prepare the sponge. _ Heat the utensil in which the sponge is to be made by filling it with hot water. Let the water stand in the utensil until it is heated thorâ€"‘ oughly; then empty out the water and| dry the vessel. | ! Two methods are employed for the making 6f bread. | First, the sponge method. This _ calls for a sponge of light batter. The mixture is set to rise and then the reâ€" mainder of the flour, salt and shortenâ€" ing is added. The dough is then workâ€" ed for fifteen minutes. _ After this it is allowed to rise for the second time. ; Now it is molded into loaves, given a ‘short proof and then baked. ce Second, the straight doufh method. In using this method the salt, shortenâ€" ing, sugar and flour are mixed with the liquid and yeast into a stiff dough that can be worked without sticking to the hands. This method is quicker, because it is possible to have the bread finished in about four and threeâ€"quarâ€" ters hours. This method gives very satisfactory results. _ | Shortening is used to make the Bbread render and to neutralize the acid in the flour; it also furnishes fat to the food value of the bread. thirtyâ€"five to forty minutes for medâ€" iumâ€"sized loaves, weighins about sixâ€" teen to eighteen ounces before baking; from forty to sixty minutes for loaves weighing from eighteen to twentyâ€"six ounces. 7 Our best friends may be those who tell us of our faults and show us how to correct them; but we never quite appreciate those friends. Mary: "Has your sweetheart been ordered to camp?" _ Jane: "Yes; now I must fall back on my reserves." Lat O\ur. _ __ f10 0 0+ 2C sCenINCG in the same manner. We pay the carriage charges one way. Everyprecautg:niatakentomuretheir safety {n transit. So many things can be "rescued" b cleaning or ing that the value of this service w{ll be lpplre:t’; everyone. When you think of cleaning or dyeing, think of PARKER‘S, Send for a FREE w’l’ of our useful and interesting book on cleaning and lyeing. Be sure to address your parcel Mearlass....s. . . The longest known survival of any seed is that of a certain Egyptian lily. A dried seedâ€"pot kept in the South Kensington Museum contained seed which was tested and found to grow after a period of ninetyâ€"five years. Melonseed has grown after being kept for forty years. Turnips will last eight or ten years. It is assertâ€" ed that haricot beans have germinated after lying by for a century. ] The only possible solution seems be that the seed had lain buried the ground, awaiting its chance germinate. Some people are prepared to swear that wheat and pea seeds taken from mummy cases thousands of years old have germinated. On the other hand, scientific farmers will assure you that the seed of wheat loses its life within, at most, ten years. Some Have Germinated After a Century Has Gone By There are few questions more hotly argued by gardeners than the life of seeds. book on . cl:a :}_l;;.fi"sog‘ g{‘ 'our useful and iulen.ltiqkw r \0 Be sure to address your parcel clearly to receiving dept. * PARKER‘S DYE WORKS, LIMITED 791 YONGE ST. . â€" _ TORONTO Mn inpmrrmmrmmmmmmeesll22222 PARKER SERVICE Known Everywhere Available Everywhere LONGâ€"LIVED SEEDS had intended to buy Red Rose. & Thxswxll bg-a reminder. So next time you custom: 0t. â€" Artiklas af . ... â€" _ S "Tt °0 Cistant .Mbe;!isg Arfiéle‘o(my.::;teube.gntt: s aite mwanne of express, and returned in nc W:P". carriage charges one way. . Every precaution is taken to ensure their safety {n transit. somyufin“mbelwnb cl ing or inethattbemuedthhmieew{ube.m‘mdwm ustbeeauseth«ei.m.upmn gj :‘i?“%m'h!mwuwififinm Theexeellenoeolonrwkisnowenknmthat it need only be mentioned here. Bnttheconvenienceotmmbymh is customers is mat _ Awikics 2e _ = oC "J to distant to in to The most effective G'omt for ladies who require Abdominal support. If your dealer cannot supply you write us direct for catalogue and» self. measurement form. Representatives Wanted. A splendid opportunity to make money. ® Write toâ€"day for particulars. Those who take up the study of the bee have need to handle the subject gently. Uncle Ebenâ€"He‘s so forgetful that he‘s liable to take the machine up and come down without it. Uncle‘Ezraâ€"I hear your boy has joined the aviation corps. C waas _~Uncle Ebenâ€"Yes, and I‘m afraid he won‘t make good. s 4 37 Britain St. Uncle Ezraâ€"What makes you think THE LIFTUP (Patent) Forgetful. Are you a railroad employee? The ‘Forest Fire is doing its best to thin out your envelope. Deserts play traitor to freight and passenger trafâ€" fic, and Forest Fires arte the breeders of deserts. â€" Forests when kept alive produce lumber mills, pul and paper factories, busy towns, h&vy tourist traffic, job for everybody. Five thousand forest industries look to you to keep their wood supplies fit for usé. A Wisconsin farmer is the inventor of a simple brooder for keeping young pigs warm, heat being supplied by ah ordinary hand lantern. proof of Germany‘s favorite system of w&rlnmm. of spies and secretlyâ€" placed bombs. Revelations at Petrograd Cheapen Hindenburg‘s Vaunted Victories. The muchâ€"talkedâ€"of "Hindenburg‘s strategy" has proven to be a myth. In fact, the veriest novice in military afâ€" fairs could have accomplished his greatest victory, which up till now has been referred to as the "miracle of the Massurian Lakes," in which 100,000 Russians were captured. This highlyâ€" vaunted victory looks cheap in the light of the astounding revelations from Petrograd, which show that Gerâ€" man spies hadâ€" obtained complete copi¢s of all the plans for the Russian invasion of East Prussia. The testiâ€" mony. at the trial of Gen. Soukhomlinâ€" off also showed that the Ministers and officials of the Wid Russian Governâ€" ment were brought up in wholesale fashion, and consequently no great military skill, far less genius, was reâ€" quired to achieve a victory over an army fighting under such conditions. The wonder is still that the old Rusâ€" gia was able to put up as good a d?- fence as it actually did, particularly so when it is considered that the enâ€" tire army had been sold out by the Russian Chief of Staff. The revelaâ€" tions ut‘ Potrotnq are only . anothéer English Soldiere Who Spent Nearly Two Years at the Front Describes Sensations of Individual, Everybody wonders . what are ho Bensations and emotions of the ing;. ) ~| vigual sotdier as he waits in the front. line trench for the order to charge anq ’( as he rushes across the deathâ€"s wept zone towards the enemy. Doos he ' think of the chance of death ° Is he * physically afraid ? Does he shrink from the necessity of facing and in i flicting death ? Donald Hankey, the Englishman who wrote so frankly anq â€"~ |interestingly of the soldier‘s experiâ€" _ jences at the front in "A Student in |\u Arms," considers this matter in his new volume, "A Student in Arms, id Becond Series." Mr. Hankey spent ; |nearly the whole of two years at the nk front, in the trenches and in the supâ€" porting lines, and was killed in action at at the Battle of the Somme. He says : ad The fact is that at the moment of a charge men are in an absolutely ap. normal condition. Their emotions seem to be numbed. Noises, sights, he | and sensations which would ordinarily ct | produce intense pity, horror, or dread have no effect upon them at all, and = | yet never was the mind clearer, the senses more acute. It is before an attack that a man is more liable to fear, Of all the hours ’ot dismay that come to a soldier there are few more trying to the nerves ‘t!un when he is sitting in a trench unâ€" der â€"heavy fire from highâ€"explosive shells or bombs from trench mortars 'You can watch these bombs lobbed: up 1Ilm» the air _ You see them slowly wobble down to earth, there to exâ€" ‘plode with a terrif¢ detonation that 'm every nerve in your body aâ€"jangâ€" ling. You can do nothing. You canâ€" lnot retallate io any way. You simply , have to sit tight and hope for the best. ,Bomo men joke and smile, but their mirth is forced. _ Some feign stoical indifference, and sit with a paper and a pipe; but, as a rule, their pipes are out and their reading a pretence There are few men, indeed, whose hearts are not beating faster and whose nerves are not on edge. Fear Rarely Obtains Mastery, But you can‘t call this the fear of _ Geath. _ It is a purely physical reac tion of danger and detonation. Perâ€" 'lonnny I believe that very few men, 1indood. fear death. The vast majority 'upedoneo a more or less violent | physical shrinking from the pain of death and wounds, especially when |they are obliged to be physically inâ€" active, and when they have nothing else to think about _ But this is a purely physical reaction which can be, and nearly always is, controlled by the mind. Last of all there is the reâ€" pulsion and loathing for the whole business of war, with its bloody ruthâ€" lessness, its fiendish lnge;;uy. and its insensate cruelty that comés to a man after a battle, when the tortured and dismembered dead lie strewn about the trench and the wounded groan from Noâ€"Man‘sâ€"Land. But neither is that the fear of death. It is a repulâ€" sion which breeds hot anger more ofâ€" ten than cold fear, reckless hatred of life more often than abject clinging to it. ‘The cases where any sort of fear, even for a moment, obtains the masâ€" tery of a man are very rare. pOES HE DREAD GOING "oyrp THE TOP?* IS A SOLDIER _ AFRAID IN BATTLE? EXPLODING A MYTH ny‘s favorite system of KHow Much D Pauâ€"ForDe seems 1t their ap minim um O ‘The (Numbers 18 ing the Levit of the civic & the men perf. functions at t LZra 3. B. S turn inaugurate Cyrus (Ezra 1. comment on 1. verse 8. Zerul leader in secula succeeded Shesh Judlh. Jeshm leader (Hag. 1. â€"The men per portant functio Lesson I The Temple Dedicatedâ€"Ezra 3. 8â€"1 Golden Textâ€"IP‘sa. evites h Answer:â€"If you & wheat section, why wheat instead of sprir tics show that you larger yield and whea higher price than ry« make a sure stand, | rour drilling in about izers at the time you wheat , Apply fert from 2 to 3% am 12% phosphoric acid. HCH.:â€"I have 10 ac tending to sow wintor r not ready in time,. 1 wa a cach crop. What do spring rye? Answer:â€" ing the rye vetch in the done as soon ough to wor cover the see open, it will Follow with : both with the to amount to of vetch seed of sweet clo give a good s Ti rt FMeC.:â€"1I have a | soil, on which I want t sand vetch, and then sor When should I sow the in the fall or in the sp much seed per acro? able where immediate and addressed envelo when the answer will | The object of this viceâ€"of our farm readd @uthority on all subject Address all questic care of The Wilson Put and answers will appe which they are receive able where immendiaes | HCH INTERNATION A1 OCTOBER F.MeC Agrc The general th THE PEDLAR PBO their value when f érected. Qon't.\::itul oo saige io wike repairs, Pedlarize n keeps your buildings t the costly, pa ‘ class. Not onlyendst constant repairs that worse year by year, retains for generat P( Conducted by 11 CGATED 1 rite! Branches : LIMITED (Retablished 18 h*ou Om & Factories: OSHAWA, ON Ove n 1 L W [y; Cf p th tt Easily Th If amn th y 1t aApy