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) DAILY IVES. and Cold oful folds whole body oy was alâ€" on he was ; are slang ; the Latin greatly esâ€" the proudâ€" Livesâ€" isoning. t« W D ;i was t of a oidery. it ‘k Conâ€" t. Coalâ€" ig, and toil of P nper those e to and alth, Vilt nd § Efifiéflfimgv mi‘G Judas that man . . .! Good we man if he bad not been was the traitor‘s deed traitor‘s end, and his n it 1?" But the solemn words of Jesus must have rung in his ears, as he went out afterward upon his false and treachorous mission, "Woe unto one of the two. For ine momen. he was baffled. The place was still unâ€" known to all but those two, who made the necessary proparations. 17â€"25. One of You. The traitor must have been startled and alarmed at these words. But Jesus did not name him, and he may have thought himself still unknown. Like the rest, with apparent innocence, he said, "Is t over. The first day the mon‘h Nisan, an the same as Thursds of the year 30 A.D Sesus had, evident purpos® in So much has been said about the spreading of straw on the wheat that many believe this to be the most proâ€" fitable way to ntilize the straw. This is a profitable way to use straw. It affords excellent winter protection to wheat if applied carly enough so that the rains and early snows will help to settle and pack it about the roots of the plants, and it will stimulate the plant growth by early decomposition. To get the greatest value from straw it should be run through the stables by the way of the feeding plant. We feed our idle, or partly tdfe, horses no athaer rniurohaine wonany Peter and Jona Asieep in Gethsemane â€"Mark 14: 32â€"42. Golden Fext. Mark 14; 38. P3 "" e feed our idle, or partly idle, horses no other roughage except n. They eat it, like it, and grow and fat on it; and thirtyâ€"dollar hay is saved. It is a simple matter to thresh the straw right in the barn; extra labor required, one man for half a day. What straw is refused goes into the stables and then out onto the wheat and clover ficlds forâ€"corn Sno wheae and clover fieclds for corn. There is no false economy in feeding straw to live stock if precautions are taken to make it palatable. You may see a straw stack stand on the farm a whole year before it goes back onto the soil, but that is because the stacks are built to shed the rains and keep the undor straw bright, clean and palastable. After tursing the steers and cows out after a good feed of silage it looks good to see them eating the bright straw in the stacks, They have it in their feed racks inside the th barns when and horges t coats of hai straw, but t the winter t blowing it stackin« it good quality I would feel guilty of robbing the soil if straw was permitted to be burnâ€" ¢d. If yrou want to got rid of it, hale it, sell it, and realize sometring on it. Some ¢o not like to suread wheat straw on wheat because of pests likely to be tronsmitted to the succeeding wheat erovo. _ The best way to avoid this the spre the £o U Using Straw 10 0 We e3 €rt INT C RNATIONAL LESSON DFCEMBER 7. for re 16 inter time, ig it in t] n# it well n al how it all time the t ) the weather is bad. Cattle that have straw have sleok ir. Sheev do not eat much Ey C ana not even the twouy h Him knew where H at the Passover supper been that He kept thi LM to Best Advantage. s been said about the traw on the wheat that his to be the most proâ€" utilize the straw. This ril Good were d. 1 fixrd the ent to do th rsday, April th as do the hog e â€" barn mow the wheat Euin@ out v. seci m, "Woe unto ere it for that n born." His _ and his the name has beâ€" raitor‘s name, y. Jewish ned bread : ved from d of the P;: as the 14th ould have b ks inside the s bad. Cattle tack of it in the t 1 W dis raw on mMAdire He By ind id The prayer of Jesus is not that of one who feared death. Jesus did not fear death. But HMHe had sought to accomplish a great thing and to carry His own people with Him in the doing of it, and now all seemed about to end in tragie failuore. The rulers of Hisi own people were secking His life. The people to whom He had ministered so freely, and who had so recently acâ€" claimed His coming into the city as the entrance of a king, wore about to "Not what I will." The prayer of Jesus is the prayer of ons who is truly human. He suffered and was tempted as we suffer and are tempted. He called upon God to help Him, and God seemed to fail Him. And this, too, is a not uncommon human experience. But He trusted in God and submitted His will to that of His heavenly Father. _ His fsith persevered and conquercd. And we, praying as He prayed, and desivring as He did, before all else, that God‘s will shall be done in our lives, we also shall conquer with Him, and with Him enter even here and now into the life that is eternal. | 1y 32â€"42. While I Pray. Anticipaling that His enemies would come, Jesus left His thrse most trusted discinles on guard. Whether or not He might have escaped, if they had watched and warned Him in tisme, we do not know. Jesus prayed that, if it were God‘s will, He might be delivered from the death which throatened Him. _ Put Peter and James and John slept on their watch and falled to give Him warning. If they had known . .. But they did not know. And so, through hatred on the park of His foes, and through treachery and ignorance of His friends, the Lord Jesus was given over to death. or "oil vat." in the garder the properiy believe Himse] they w was probably Jesus sought with His disc semane" (v. so th Him. 1y come, dom, He togethe: It stirs the writer to see a man beat his horse or abuse his soil. In many sections whole fields are producing at a minimum, growing scanty grass, sometimes povertyâ€"stricken weeds, and even on the land of some good farmâ€" ers, their poor yields of grass are hidden by worthless weeds. If we could use it half so well if we did not keep any live stock, for they can make its plant food elements available in a shorter time than these plant food elements would be made available by decay of the straw in the soil. one manures an acre he eral times that. Thers is ing except for meximum same as we strive for at in animal feeding. There feed anima‘s or crops to . in them, and another way highest possble returns. Too many farmers use a little dose of plant food which only helps tide the grain crop over adversity, and then look for a modicum left unused to help the grass following. They use perhaps the equal of one load of manure per acre, expecting it, by some necroâ€" mancy, to work wonders for years afterwards. They have selfâ€"feeders, or corn scattered all over the field for their live stock, but are penurious in the use of and the value of fertilizers. They buy wagor and even carloads of feed for arimals, and a few bags of fertilizer to feed a grain crop and grass for years following. body, blood belies Maximum Growth of Hay or Pasture Try the same plan on the fields by giving the crops all they nee, and it will be a beginning on the ground floor, the right place to start, for the cheapest food possible Many are buying fe>d many times the amow by sup with t} !ars, OÂ¥ larze a In the farm papers you will see numerous attempts to tell how to get rid of "horse sorrel" and other pests, but they are all unsatisfactory. The remedy is to make the grass or hay grow so thick that no soil can be seen, and to make any soil, no matter how, produce as good as the best. Any dirt will yield three tons and over of clover, or timothy, and above four of alfalfa per acre. All this talk about weed eradication is useless. The seed is in the soil and will grow when conditions are right for it. The only way to prevent the weed seed growing would be to haul the soil away. Let it stay and fight the conditions. Smother the weeds with tame grasses. he win But. c prope ton do and hat. ind one and th kingdom of ( fnudlv lant‘ U by t en i 12), mean Thore we e amount with 1 tingz the farm it poured out ef His shed it must be so, Jesus ould have His disciples this very sacrifice of edom of God for which ndly looh‘ng, will surcâ€" On eriimzer, Rive u( s an acre is not t n for an acre. Wh cre he asplics se would come, Jesus t trusted discinles r or not He might Â¥ had watched and re he applies sev ers is no us2 farin imum results, th for and find profi There is a way t ps to just ke»p lif The name for the animals, who could grow acc t of the cit; resort whe â€"â€" retivemer ht over tl a Nat kingâ€" nd drink kerp lile mine the manure e City 8 CO8 hen fit EO Toâ€"morrow does not e: worry. Toâ€"dGay is hereâ€"use He munched a bit, and sorrowed more, and then on idea struck him: "T‘il be dogged! I can‘t eat all this moat! There‘s enough here for a dozen dogs! What on earth wers we The fight was long and fierce. So much so that the vanquished was barely able to crawl off, and the vicâ€" tor was so groggy that he could scarcely see. He tried to hurrah over his great victory, and to revel in the tenderness of the mutton, but (with a big B) his leg hurt so badly that he wanted to how!; one ear hung in tatters, and a gash on his flank stung like fire. |_ _ After putting a hog hook in the: | lower jaw and putting the hog on the} | platform, slide the animal into the | barrel, rear end first. Keep the ear-! |cass moving up and down in the , water; do not let it rest against the' | s‘des of the barrel or vat. Pull the | carcass out of the water occasionally j | to air, and to iry the hair; when the. , hair and sceurf slip easily from the surface the hog is ready for scraping.} \ _ Get through with the scravning as: , rapidly as possible when scalding is, complete. Place the hog on the low table or platform against which the Scarcely had the finder sot his teeth into the mutton when a second dog, as large as he, appeared on the scene and demanded a share in the feast. Once upon a timeâ€"many times, posâ€" sibly rowâ€"ths Butcsher‘s Boy was hauling a load of stuf from the slaughterhouse, and unbeknown, dropâ€" ped a half sheop on the King‘s Highâ€" way. Hardly was he over the hill when a, stray dog made the find and dragged it, with much labor, behind a hedge. 48â€"52. Cometh Judas. The officers of the Jewish Council could have arâ€" rested Jesus crenly, at the temple or elsewhere, in the day time, but they had rezson to feas an uprising of the people with whom Jesus was s‘/ll very popular. Therefore they chose to use the traitor disciple, and to take Him reject Him. The bright hopes of His disciples which centred i~ Him were about to be ext‘ngvished. It was not easy to believe that the way of hope, and faith, and victory, and eternal succerss, lay through the shame and humiliation of the cross. Yet He caid "Howbeit, not what ! will, but what cW before gutting. One of the first ti One of the first essentials at butchâ€" ering time is plenty of hot water. To provide this, heat it in large iron ketâ€" tles over an open fire, or in a wash boiler on the kitchen stove or range. table or platform against which the scalding barrel lsans. _ Remove the hrir and seurf, beginning with head and legs first, as the hair on these parts ecols cuickest. Go over the parts with a common bell seraper or some cther fairly dull instrument; follow by shaving with a sharp knife. If any hair should not yield, cover the part with a piece of gunny sack and pour hot water over it. When the hair is off hang the hog up with the head dewn: and gcrape the cavcass clean. To hang the hog, a three or fourâ€" inch 3%t is made in the skin of each tr nc ghting about Dorer on the kitchen stove or range. A special scalding vat, arranged so that the water may be heated directly in the vat, makes it unnecessary to dip and pour the hot water from one receptacle to another. The best temperature for water when scalding is 185 deg. to 190 deg. F. A teaspoonful of lye or a shovelâ€" ful of wood ashes stirred into each thirty gallons of water aids in remoyâ€" ing scurf. hind le m o "How Thou The method of killing hogs practiced on most farms is first to stun the hogs with a shot in the head from a rifie of small calibre, and then to stick them. Some stun thé animals by hitâ€" ting them in the head with an axe or other heavy, blunt instrument, and then stick them. After the hog has bled he is ready for scalding. Use either a barrel or a vat. Hoist the hog by hand or by means of block and tackle. If the hand method is used, place the barrel firmly in position, slanting at an angle of about fortyâ€"five degrees, against a low platform. If block and tackle are used a tripod or scaffold must be built for the block and tackle to work on above the barrel; or it may be attachâ€" ed to a limb of a tree. When block and tackle are used the barrel need not be in a slanting position. To stick a hog, use a narrow, straightâ€"bladed knife, about eight inches long. Point the knife directly toward the root of the tail and hold it in a line with the backbone, so that the shoulders will not be mutilated. Thrust the knife six or eight inches deep directly in front of the breastâ€" bone, turn the knife and withdraw. Avoid sticking the heart, otherwise the blood will not be pumped out of the arteries. Turn the hog on his side to bleed. indlas: The n wils. nicht cult iwo Dogs and Half a Shesp Cl by 1€ Practical Points on Home Butchering vato in "Be cle the int t€l !t U * belc lons. p : siivs, and hoist the of bleck and tackls, eâ€"stretcher. is the removal of enâ€" n, be careful, and do :tines." is an apt exâ€" péople cut the hoad z. and others do not. things to do is to tis ow the hock, uncoverâ€" Insert a gambvel or glctree beneath the slits, and hcist the of hleck and tackls, an‘t _ The rsally efficient trapper is the ‘man who keens I‘s furs going to the market in a steady stream, from day to day, and welcomes, for his pains, a steady stream of cheques in return. | The big advantages of shipping as you trap are that you avoid comgestion, both at the scene of shipment and at | the market; get your money more ‘quickly and sell on a known market rather than one that may drop. _ _ Most successful trappers ship their |furs away every week or two, but a few novices follow the waiting policy. That is, they hcard their skins ard send them away in ons shipment. The Hiouor that onions or celery has been boiled in should beâ€"carefully set aside for soup flavorings. A Fremch cock always saves vegetabic liquor for this purpose, but few Canadian cooks do the same. f This waiting policy is a costly one because toward the end of the season the market prices on furs usually drop. Seasonable skins usually sgell better at the Reight of the season because more of the buyers are interested and they meet with a ready sale. Late causht springy skins usuaily se‘! betâ€" If you woulid make the most mcncy: possible from the furs you trap, conâ€"| nect up with a reliable fur house and: ship furs away as you take them inâ€"; stead of waiting to get a big lot. ! l'or Hold Furs is Of‘en to Lose Mancy Butchering weather begins in the fall, as soon as heavy frosts appcar, with temperatures only a trifle above freezing, and ends in the spring when the nights are no longer cool enough. Cool weather is essential to the proper cooling of the meat. The preferred temperatures range from as low as zero to as high as 40 deg. F., ideal weather being about freezing. Hogs usually are butchered when from eight to twelve montbs of age, and when they weigh from 200 to 300 pounds. _ When bu&chere:l especialily Tor meat, hogs that~are not too fat sre preferred; but when for lard, the fatter the better. â€" Hogs butchered early in the fall more often are only moderately fat, while thoze butchered in midwinter are well fattened. Cut up the remainder of the middle into convenient squares for bacon; or it may be left entire, in large strips. The pieces for bacon should be as smooth and square as possible. All trimmings and little pieces of lean meat should be put through the grindâ€" er to make sausage, and all pieces of fat should be rendered for lard. a string around the intestines at the rectum; then cut around the rectum until it is free. Split the carcass down the belly from tail to throat. While cutting, the intestines are held back with the hand not holding the knife. The knife should be sharp. Have a tub beneath to catch the entrails. ~While the earcass is still warm, reâ€" move the leaf lard or kidney fat. This facilitates cooling the carcass and lessens the danger of the hams and loins souring. Spread the leaf lard on a table to cool, with the thin memâ€" brane side turned down. Do not mix lard from the entrails with the leaf lard. a Place the carcass on a table or platâ€" form, a half at a time. Cut of the front feet about one inch abceve the knee and the hind feet about one inch above the hock. Cut off the shoulder between the fourth and fifth rins, and remove the spareribs. Trim the shoulâ€" der to suit. If desired, a large piece may be cut off the shoulder and used for steak and roasts. Cut off the ham just back of the rise in the backbone; cut from theg flank toward the root of the tail, at an angle of about fortyâ€" five degress. This saves a maximum of loin meat. Trim the ham until it is smooth and there are no rough edges or hanging pieces of meat. Take out the ribs, removing as little meat with them as possible. Cut the tenderloin and fatback in one piece, just below the tenderloin muscle on the rear part of the middle. Wash out the inside of the carcass with cold water and a cloth. With a stick about a foot or eighteen inches long spread open the sides, allowing a free circulation of air. Let the carcess cool thoroughly beâ€" fore chtting it up, but do not let it freeze. It takes from two to twelve hours, or longer, to cool, according to the degree of temperature. When thoroughly cooled throughout, and the meat is set and firm, the carâ€" cass is ready to be cut up. If the head has not been cut off, it should now be severed from the carcass about an inch back of the ears. Next the backâ€" bone is removed by cutting the ribs down each side and close to the backâ€" bone, with an axe, saw or cleaver. Reâ€" move the leaf lard, if it was not done before, peeling it backward with the fingers, starting at the front end. The carcass is now ready to be blocked off and divided into hams, shoulders and bacon sides. . Ts e ie m o "’;;}fg * k. ~ ii-f;”'kifi‘.?" e AVV' : Aie .. 7(: L‘"v 1‘“ tuiy‘» >â€"8e 23 :\ ‘m 18 baudicat. «xt 000 THE TRAPPER, { of healt linto the j absolute | tomy or | _ Strange as it may seem a medical !quack makes more money in proporâ€" ’tion to the money and time invested than does the average regular medical practitioner. There are two reasons for the success of quackery; one is the desire to cbtain money easily, and |the other is due to the superstition Iwhich exists in the minds of a great many people regarding medicine. When one thinks he is ill and does ,not get relief from a regular doctor, :who many times, perhaps, does not | give enough encouragement, he finds ; the quack always resdy to guarantee ia cure. Netuzally the promise brings , encouragement and the patient takes | the bait. This is perhaps satisfactory | so far as the pationt is concerned if |no sericus trouble exists, but when a + person is really ill a great deal of 1 damage can be done through improper | treatment or through the lack of proâ€" ber treatment. In many cases the only chance of checking the ravages c of a serous malady may be ent‘rely I am willing to admit that too much drugging and ioo much surgery is often worse than none at all, but I feci that the conscientious practitionâ€" er has much more regard for the welâ€" fare of his patients than any one ameng the numerous kinds of quacks may have, If every one would "to his own self be true" and use common sense in choosing the person to whom he entrusts his most valuable asset, heaith, then the quack would disâ€" appear. Censerve your health by right iving ard if in need of advice regarding your body or for relief of its various ills go to seme one who knows and cares.â€"Dv. W. St. Joan. body IF Quacks and Quackery. The International Dictionary defines a quack as "One who professes knowlâ€" edge in something of which he knows little or nothing, .cspecially in mediâ€" cine." "Yes, sir," cheerfully replied the two boys as they left the table to don caps, sweaters, mittens and overâ€" shoes preparatory to a couple of hours in the feed yard. ~ I venture will have no at home.â€"â€"E. sons whose ages were about thirteen and fifteen, I judged. "What have you on your minds this morning, boys?" The elder spoke first. "I thought after the feeding is done I‘d get on Duke and ride down to the pond and skate a while." "I‘m going to look at my traps this morning," said the younger of the two boys. "All right," responded the parent, "but I wish you‘d try to get out those posts this afternoon. Take the gray team and get out a good big load." I ran on to an «anusual business firm of Father & Sons recently, and the system, while it might not be practicable in all cases, appealed to I had stopped over night at a farm home and while at breakfast next morning the father addressed his two "All right; but I wouldn‘t leave the horse standing in this cold wind too long," said the parent. Conversation with this man brought to light the fact that the entire farm was operated on the basis of a partâ€" nership with his boys, and that every matter of greater or less importance was talked over with the sons, quite as if they were grown men. N. SILVER 220 St. Paul St. W., Montreal, P.Q. RAW FURS & GiNSENG 23 Years of Reliable Trading Referenceâ€"Union Bank of Canaca. C3es horse shoes health the These Boys Will Stay Home. Highest Prices Pald For Write for price lists and shipping tags he w hands phy a, nor to a iawyer to get aired. Yet in the matter will often put his case ds of someone vho has knowledge of the anaâ€" siology of the human trouble keeping his boys W. to state that this man to a Yet flen some horse‘s vilality. In such condition, he is susceptible to contawlous disease. His efficiency is lowered if his sysâ€" tom is not able to withstand exposure to disease SPQK®‘B wil!l keep your horse in condition and free from di h Prevonts and relieves Dictemper, gum flnlpm Cougas ind Colds. Buy from your druggist. E?0X.N UEDICAL COMFANMY, GQOSHEK, INDIANA, U.8.A. FOR GREATER HORSE EFFICIENCY GIVE Spohn‘s Distemper comfound The rigor and changes of winter weather duce your DR. A. C. DANIELS COMPANY A A E ,S Just one time of necl« r. & e clearnse the tubes of the mill chine may cost the milk of 1 dairy for that day, and mor €% 1| 99 permit the carelessne t cr CC‘ lon No man ever ought io get a f machine, unless h« deteri keep the pails, teat at Hoof Bressing "X~.~ CSL lllg Good fish is often spoilt it These are times when milk utensils cost. A good soldering kit will add a long time to these cans, pans and pails. {f invested at 3% will amount to $597.78 If invested at 4%, interest comâ€" pounded quarterly, will RIROUDE 40 .: ... ++« «s > s« $§TM0RL But if invested in our 514% Debentures will amount to. . $850.20 Write for Booklet. Toronto Office 1s without an c equal for preventâ€" s \‘ ing and curing x R Corn®, Quarter F Cracks Cracked s ; Moofs, britte, fi zy tender, dry ot C contracted feet. Le Ni As it is nonâ€"min K.3 o 7 e eral, but purely es satilie â€" Mn vegelable, it is @ 4 i l] absolutely harmâ€" lesa. _ Why risk | Web 3 im pairing the [ NWW /,/ value _ of _ your i L horses through i cracked or_ conâ€" tracted hoofs when, by alzdying this wellâ€"known standard remedy you can keep them in the best of condition? This remedy is easy to apply and 100 per cent. efficient. Do we‘l the 1 shall great thing by, asking to be verb. "Don‘t ery, little girl," he said, "T‘H‘ take you out all right." _ Then he wrapped a big blanket around her so‘ that she was safe from the flames, and carried her in his arms back to the, window. When the crowd that had | gathered saw him bringing his little burden down the ladder, they cheered and cheered. I The little girl‘s father rushed forâ€" ward and caught her in his arms and after he had hugged her close, turned to Father Bryant and said: Big Animal Medical Book Sent Free. It was the big bell in the living room, which always rang when there was a fire. plied, "if Mother will play, too." So Nancy ran for her parcheesi board and scon Father, Mother and Nancy were having a fine game. All at once they heard a loud "clang!" Nancy Bryant‘s father was a fireâ€" man. He could never stay at home long with Mother and Nancy because he had to spend so much time at the fire station. But one cold winter night he was able to get away, and after supper Nancy said: . Father jumped up and hurried for his coat and hat. "Oh, Father, let‘s play parcheesi toâ€"night." ® IN TEN YEARS The Great West Permanent Loan (‘omn:my. rawkn #Â¥6fine #» w ino tos ah "All right, I‘d like to," Father reâ€" The MHALLIDAY COMPANY, Limited OrF CANADA, LIMITED KNOWLTON . QUEB8EC #AWTLTON raciory ersrain more. CANADA PRICE $#¢c. and 85¢. 500 Dollars ittle things now; so s come to thee by and _ done.â€"Persian Proâ€" @ w & “ 4 wl 1¢ q y Tsm xd in +. â€"~ AdNMWe M /,‘ m // N ' } i NMBL it | /’/ I | ’ n, by uprlylnx this rd remedy you can 20 King St. West wiater ""a m ONTARIO ARCHIVES TORONTO | cnime may cost the milk ol | dairy for that day, and m | permit the carelessness tc INO man ever ought io get machine, unless he is det« Ekeep the pails, teatâ€"oups ‘rbsolutely clean. \__"Yes," he replied, "but the chemi‘st ‘ made all those colors from the black tar. His skill turned the tar into the colors; so with the tar you have made the sunset." ) Thus we, as God‘s children, are asked to paint the picture of the wonderful sunset of the Sun of Rightâ€" | eousness, when after a brilliant cay tof shining for the world He sank in _ a burst of glory to rest for the short luight before reappearing again. How impossible a task! Although we might | picture with our sinful lives the beâ€" ; trayal of Judas or the denial by Potor, to pertray the cracifixzion of Jesus, the most impressive picture the world has ever known, is impossible. But | now the great Chemist of Souls by His ’divine touch turns these bodies and ’ But, turning from the pot of tar, the father presents his daughter with a | supply of varied and perfect colors 'nnd tells her again to peint the sunâ€" | set that they have just seen. She does | not laugh now, or refuse, but takes | the colors and begins her work, and | when it is fin‘shed she calls her father to view it. true as a copmpass to the high of mcnl:oo! or womanhood, marks and qfifiu 5 (iod‘s ; everywhere."â€"Henry Van Dyke "An honest, earnest, true heart, & hand that will not stain itsclf with un« just gain, or hold an unequal balance, or sign a deceit{yl letter, or draw ap unfair contract; a tongue that will nok twist itself to a falsehoog, or take up an evil report; a soul that points as The summer green and the winter white. Why should I carsa if the heart is lm The garner full and the hearth‘s bright; If prayer and a share to some needy £o, That they may smile when the cold winds blow ? Heighâ€"ho! to the drifting anow. Heighâ€"ho! for the swirling snow, The bititg frost and wintry blow! The seasons come and the seasons Good fish is often spoilt in preparaâ€" tion; fish to be boiled chould be placed in warm water, not hot, with the exâ€" ception of salmon, which should go into water nearly boiling to preserve the color. Add a sprinkling of lemon juice or white vinecar to the water for boiled fish, and a tiny bunch of fresh mixed herbs if possible. Such small additions take away the insipid taste attached To much boiled fish. It‘s as well to ren sedom have to regre didn‘t sav. Now, it is possible to show. imperfectly, something of the and the beauty of the picture, draw men to Him who is the 1. men. But it is not only in obs the cacrament that wet are to : Christ for our fellow men. 1t i often in everyday life. Is there what of the glory revealed e you, or is the Sunset of Chr ricn hidden by a cloud? "But, father," says the girl, "I did not use the pot of tar. I used the wonderful colors that you gave me afterwards." Potatocs mash smootl if hot milk is added ins Can you conceive of a father who, after his daughter has admired a beauâ€" tiful sunset, hands her a pot of tar and a coarse brush and tells her to paint the sunset on her canvas? It would be ridiculous and foolish to give such a command. He is greatly pleased, and praisss her. "But especially," he says, "I am pleased to think that such a wonderâ€" ful picture could have come from the zluck tar that seemed worthless and ese beâ€"ide the sunset." has ever known, is now the great Chem divine touch turns souls into children brothers and sisters with Christ living them so that they « liveth In the words that instituted the sacrament of the Lord‘s Supper there is this sentence: "For as often as ye eat this bread, and drink this cup, ye do shew the Lord‘s death till he come." These words, coupled with those that have gone just before, "This do in remembrance of me," leave God‘s chil« dren a command that seems utterly impossible to perform. To observe the Lord‘s Supper we must show forth the Lord‘s death to men. How can we, even though children of God by faith, picture to our fellow men the sacrifice of our Saviour upon the cross? How can we put into that picture the wonderful love of God or the greatness of the sacrifice that was made? The Lord of Life became subâ€" ject to death for us We are comâ€" manded to reproduce a scene conâ€" ceived by God Himsel{. How can we paint that glorious deed when we have only our own sinful gelves to put inte it and the common bread and drink with which we feed our bodies? SUNSET IN BLACK P7)â€"â€"> I that live, but : i ne." it is possible to sl to remeomt led chould be placed 0t hot, with the exâ€" 1, which should go boiling to preserve sprinkling of lemon nerar to the water of God, the of Christ Hims and showing can say, "It is t continue, i milking mined to mg id Wi me re to y Jn Sitioy