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Why nds ($2 om sScon the warsh ed and TRY n€ ide m par y Austem lesome Egypt. nd the THEM waited. arwat m the wift at in ne eror ust S# re 1M declaration spramg the bope cef the cominz of a great and perfect and glorlous king, the Messiah, the Saâ€" viour. . When the kingdom came to an exal the provhets and people recalled this bope with questioning and disâ€" tross of mind, as in Psaim 89 (ga osâ€" pecially the poctic version of Nathan‘s fath gPea subseq article MUTT AND JEFFâ€" By B1#d Fisher. in pDo thr pat August 21. Lesson VIiIl. God‘s Promise to David, 1 Chronm. 17: 12. Golden Textâ€"Thy throne, O God, is for ever and ever: and a sceptre of righteâ€" ousness is the sceptre of they kingâ€" dom.â€"Heb. 1: 8 . C ANALYSIS, I. TtuE ProrHeEt‘s MEsSAGE, 1â€"15. II. tus King‘s rrayEr, 16â€"27. Intropuction â€"Our lesson story appears twice in Old Testament his tory, here and in 2 Samuel, clnrr. T The books of Chronicles were writt>n t 18 thore wer rophets. ave furr the matte b Th Sunday School A0 the mind of the and Judah in It becams> an believe that the B oval lins weas forever. _ To in everlasting 1 thirgs and Out of this bope of the H 14) 1897â€"Scorch along! 1927â€"Step It! 1957â€"Hop to it! Make a syrup of vinegar ani sugar, tying the spices in a bag if not liked in the finished picklo. _ Add the me‘lon and boil until tender. Seal when hot. Cut in pleces a mediumâ€" sized melon, peel and make sure to remove all of the red from the pisces to be pickled. Cut in 2â€"inch lengths and cover with water in which 5â€"cents worth of alum has been dissolved. Set over night to harden. In the morning pour off the water and ringe, Five rounds of fruit; 3 pounds of sugar; stick of cinnamon; who‘le cloves and allepice; 1 pint of cider vinegar. promise in Psalim 89: 19:37, and the complaint and questions which folâ€" low). But in spite of disappointment and disoouragemo;l the hope continâ€" ued and finds noble expression in such great pessages of prophecy as Isaiah 9:1â€"7; 11:1â€"4. It was the hope of "the sure mercies of Davil" (Isaiah 55: 3, 4), and of the return of a shepherd king (Ezek. 34: 23, 24). Compare the hymn of Zacharias in Luke 1: 63â€"70. See also Psalm 132. II. tHE Kinc‘s PRaYER, 16â€"27. Nothing is more refreshing in sumâ€" mer than iceâ€"cc‘l watermelon. . Its luscious fruit cutlined by the cool groen of its rind, makes it attractive to the eye as well as to the palate. Many people enjoy this melon between meals or at night, but very few servo it at meal time. 6 David concludes his prayer by beâ€" sooching God that his pro®hise to his houss may indeed be fulfilled, for he vaid "thou blessest, O Lord, and it shall be blessed for ever." On>a can imaginre with what intensity of earnâ€" astness that prayer must havo been remembercd and repeated in that fourth or third century, B.C., in which this book was written, when the kingâ€" dom of the house of David had become a meomory of the far distant past, and the hope of a future restoration had been long deferred. In Watermelon Time David came and sat before the Lord, in the tent sanctuary where the ark was, and there he prayed. The prayer is marked by reverence and genuine humility, by sincere and desp thankfulness of spirit, and by an unâ€" questioning faith in God. Lowly as had been his origin, God had, he said, regarded him according to the estate of a man of high degree. Not only for his sake, however, had God done these great things, but according to his own great heart of love. There is none, indecd, like Jehovah, and no people to compare with Israel whom God has redeemed out of Egypt. â€" t in round Watermsion Conserve Watermelon Pickle As an Hors d‘Oeuvre first course watermelon is s _ With a spoon og app‘p cop out balls of the heart; them on grape leaves or in green glass dessert cups, them with chopped green and top with a sprig of mint. lumâ€"sized melon As a Dessert rving melon as a dessert, nds, remove the soed and _ sprinkle it with bits of nger, if liked, and serve mon, rvol 2 oranges, 1 small ginger. e melon,. both red 7 pounds Lemons and limes are often put away in brine. They will keep a long time, though, if they are immersed in clear cold water in a covered fruit Jar and set in the refrigerator, the water being changed three or four times a week. A saving of space and time, however, may be egected during this season when the household deâ€" mands cooling drinks by squeezing the juice from a dozan or so lemons at once, adding 1 cupful of sugar to the juice from every 6 lemons, and keep ing the liquid in covered glass fruit jars in the refrigerator to be used as needed. _ Any left at the end of four days should be boiled for vve minutes, then put into a fresh container by itâ€" selfâ€"never should it be mixed with | Asparagus should be soaked for seyâ€" _ oral hours, hoads down, in cold water, with an cccasiona Ishaking to dislodge sand and grit. _A similar soaking of cauliflower about half an hour, head down in salt water, will dispose of any insects in the flowerettes. ! To prevent cauliflower from becomâ€" ing stale and rusty, wrap the head in !a cloth wrung cut it cold water and placa it in the refrigerator. _ If the vegetable is to be kopt awhile, renew the wet cloth daily. _ Head lattuce may be cared for by the same I method. l Cabbagei s most contented in a cool, dark and dry place. In cutting into a cabbage, part of which will boe left for future use, if possible leave the stalk intact, _ The remainder of the bead wili then remain in good condiâ€" tion if closely wrapped in glazed paper‘ and put in a cool place. 4 Contrary to coldâ€"fashioned opinion, cucumbers do not require hours of soaking in salt wator for their proper preparation for the table. _ Covered with salt and vinegar for any length of time they become flabby. A wilted cucumber left in cold water a while will become crisp again. Then all it needs is peeling and slicing and, just before serving, salt and vinegar to seaâ€" son it. Soft fruits like berries keep best if they are turned out of the box and spread in a thin layer on a dish where the cold air in the refrigerator can cirâ€" culate around them. Such fresh vegetables as peas, corn, beets and others containing sugar shou‘ld be served as soon as possible after gathering. _ Corn begins to ferâ€" ment within an hour after it is picked, and that process changes the delicate taste of the vegetable in its prime. All vegetables are best when sorved withâ€" in an hour of their gathering. a warm room, or cn the back of the _etove, turning them frequently until | all are thoroughly dried. _ Pdace them in a tightlyâ€"&@vered jar or tin box and keep it in a dry place. This method always gives one a supply of dried celery for soups, stews and ‘dressings when celery is out of seaâ€" son or for any other reason unavailâ€" able. Radishes not too badly wilted will speedily become crisp if allowed to stand abcut an hour in cold water, Scrape and clean ani return to fresh water to crisp some more if they are not as firm as desired. If they are crisp, do not leave them to soak any {onger, but place them in a covered pail and set it on the fico to chill. Maintaining Freshness Parsley is like flowers in that it survives best immersed in water "up to the neck," arnd in as cool a place as possible. _A glassful in the refrigerâ€" ator is always ready for seasoning or gernish. _ Of course, the water must be kept fresh on the stems. The salad greons, such as lottuce, Celery, chicroy, romaine, cress and the like, shoull be washed thoroughly in several waters and examincd for inâ€" sects before being put in a cold place to chil. If they have lost the‘r original crispness, after washing place them in a pan of cold water made acid in taste with a tablespoonful or two of vinegar or lemoj juice. Lettuce or celery not needed 2t once may be kept crisp and ready for Instant us> by putting it into a lard pall with a closeâ€"fitting cover and seotâ€" ting the pail on the ice or in some other cool place. Summer Careâ€"â€" â€" Of Family‘s Food The green leaves of celery shouw‘d not be t‘«crown away. Wash the perâ€" fect cnes and dry them on a plate in Fruits HOW TO ORDER PATTERNS. Write your name and address plainâ€" ly, giving number and siz»s of such patterns as you want. Enclose 20¢ in stamps or coin (coin preferred; wrap it carefully) for each number and address your order to Pattern Dept., Wilson Publishing Co., 73 West Adeâ€" mide St., Toronto. Patterns sent by return mail. Professor â€" "Name a collective noun." Studentâ€""Ash can." R be of interest to every home dressâ€" maker. Price of the book 10 cents tho copy. This charming oneâ€"piece frock is quite simply fashioned and is an exâ€" cecdingly smart style. The tie collar and jabots are graceful adornments and may be lined with contrasting material or the edzes bound. The long sleeves are gathered to narrow wristâ€" bands, and the belt fastens with a buckle in front. No. 1625 is in sizes 34, 36, 38, 40 and 42 inches bust. Size 86 requires 3$% yards 39â€"inch, or 2% yards 54â€"inch material, and 1 yard 39â€"inch contrasting material if the collar and jabots are lined. Price 20 cents the pattern. Our Fashion Book, illustrating the newest and most practical styles, will AN ATTRACTIVE NEW FROCK Poultry needs a thorough scrubbing with soda and water after it is preâ€" pared for cooking if it is not to be made ready at once. _ As the fat deâ€" composes quickly, no time must be lost in getting the fowl into the ice box. The marrow and membranes of mutâ€" ton and lamb decay very quickly and they should bo removed it these meats are to be kept over a day in the refrigerator. Fish must be eaten vory soon after it is caught in summer, or elso it must be prepared for the table and laid on ice. Chipped ice may be heaped on top. fresh juice that will not be used imâ€" mediatery. ; g= Foods rich in nitrogen, like milk,‘ figh, meat, oggs and the like, decomâ€". pose very quickly in air that is hot and mol:t, so they should be im2ade ready for use or for the refrigerator as scon as they reach the kitchen, Meats should be removed from the paper, skin and sny disco.ored part cut away and then the piece should be wiped off with a damp cloth and put into the refrigerater. If the mest is | to be kept a day or so before cocklnz,‘ brush it we‘! with a mixture compesed | of equa} parts of olive oil an‘ vineger | before putting it away. This delays decomposition and has the added virâ€" tue of making the meat more tepder. Salt in the shakers at the toble will pour frealy in even the dampcst sozâ€" son if into each receptacle are placed a feow grairs.cf rice or lumps of daunâ€" dry starch equivalent to a sma‘ll bean in size. . The starch absorbs all mo‘sâ€" ture and will last for months. If the salt box in the kitchen is always kept near the stoveâ€"en the shelf above the burnors on a gas stoveâ€"it will always pour freely the year around. ’C.ia//,/’ ";'l P d :t ts “ ? J D 0. / 1( Calp w7 “ * B 8 [} 1625 A ’ Several models this season use in some form or another drapery at the side of the figure, both on the bodice and the skirt, and ties are much used }for fastening. This style of design ds particularly effective for printed chiffons. For tea parties and smart gatherings printed chiffon dresses will be much worn, though creamâ€"color or black lace dresses are likely to be equally popular. The latter are worn with a transparent cape or printed voile coat. The printed voile coat is a new notion this season and it would be difficult to picture a more pleasing effect than that suggested by a lace dross and transparent pattern coat. With this ensemble will be carried a small parasol of printed silk, trimmed with a ruched edge and depending from a strap made of colored beads. Severe Line of Hats An interesting feature of the sumâ€" mer fashions is the extremely severe line of the hats, though these may be large, and on what are called picture hats trimming is practically nonâ€" existent, When trimming does apâ€" pear, it is severely flat and simple, in many instancés no more than a fold of silk or velvet. Crinoline and velvet | are much used. I Nove! Effect A novel effect is achieved with sunâ€" burst tucks. These may be effectively used at the back of a coat, radiating from the neck, or on the bodice of a gown showing a side movement fasâ€" tening, The new summer dresses are almost invariably trimmed with tucks. Tucks are employed not only as a means of obtaining fullness, but much more emphasis is laid upon them as being a convenient and original method of design, Tiny handâ€"made pleats and small piping aro fas‘hionable. . Some dresses aro decgrated either with wide or narrow tucks in circular form at regular intervals up the dress, and tucks may be used to indicate a boâ€" lero effect at the back. Another dress has sectional tucking, showing groups of six or soven tucks at the original watst dine and another group at a low hip line. If the sleeves are long, the same motif may be introâ€" duced here. The programme of the Canadian Naâ€" tional Exhibition Cat Show includes special awards to long and shortâ€"| haired collections. of the various ; species. The Board of Directors havoi secured the following to officiate nt] the Cat Show: Mrs. A. W. llardy.g Chicago, II1L., as judge; Dr. J. A. Campâ€" | bell, V.S., B.V.Sc., and Dr. Harold ! Bond, V.S., a veterinary surgeon, and R. J. Reynolds, as Superintendent. i The prize list.issued by the Board of Directors of the Canadian National Exhibition shows that the Cat Show contains over 350 classes. ‘These will be contested by many champions of the United States and Canada.. It also includes events for every species of animal and needless to say, the Perâ€" slan will be strongly represented. $1100 in Prizss. The magnitude of the CN.E. Cat Show can be fully gathered from the generosity of the prize list. The total sum of cash prizes is $1100. There are also 50gspecial awards. These include silver trophies and cups. Perâ€" haps the most outstanding contribuâ€" tors to this section are the Canadian National Cat Club, Blue Cat Society and the Red Tabby Society of Ameriâ€" ca.. Midsummer Dresses At no place on the continent will there be held a Cat Show equal to that of the Canadian National Exhiâ€" bition. The 1927 programme is stuâ€" pendous as it includes events for every type of feline. The entry list being received from day to day by the Exhibition authorities for the cat show, August 30th to September 1st inclusive, promises to be the largest in the history of the institution. Enâ€" tries are not confined to Canada but are received from every section of the North Anverican continert. Fifty â€" Spesial Awards and $1,100 on Prize List Atâ€" tract Large Number of Entries C.N.E. Cat Show . .. To Be Largest The Orange Grove Is Like Jeff‘s Brain In Its Infancy. In Fair‘s History I tell you a prize ring is no place for superfluous conversation. A born ‘referee, Eharkey lost, like thousamis lose out in life every day, because he stopâ€" ped to argue. He put his hands down to gab with the referee when he ought to have had them up. _ And naturally Dempsey pasted him. | _ In Saskatchewan a similar condition | prevails, while in Albertaâ€"Jack Pine {Is the only wood but the tie producâ€" | tion is very large. J British Columbia has a large proâ€" iductlon in Lodge Pole Pine, Douglas | Fir, Western Hemlock and Red Cedar, For the Grand Trunk Western Lines there is used Red and White Oak, Gumwood, Cedar and some Tamarack. On the New England Jines the woods used are Hard Maple, Beech and Yelâ€" |low Birch. Tunney better start hiring Kearns to drag out the old injunctions. Give me a lawsult against him with enough figures on it and I believe I can lick Dempsey. To Editor, The New York Times. Beverly Hills, Cal. â€" This fight proves one thing: You can lick Dempsey quicker with a lawsuit than you can with a boxing glove. When softwoods are treated, the estimated life rises to 15 to 20 years and the treated hardwoods have an estimated life of from 20 to 25 years, showing the value of the process. Quickest to Lick Dempsey With a Lawsuit, Rogers Says AS WILL. ROGER SEES IT & % 4 The estimated life of the vuflous] "ul‘ C k classes of ties is as follows:â€"Softâ€" 4 .. y & woods (untreated); Jack Pine, seven} EPIC of Verdun Defence With years; Hemlock, six years; Tamarack,| _ Famous General as Star nine years; Codar, ten to twelve years ‘ Inuk. at on light traffic lines only; and Douglas | mfl';";‘g ’:lai“:;l § d‘:’:;’;‘.cr"“’:':fn i;:; ::rl;i:v(e):ky;a:r:!;e J:,;h:neh:r::jofis_ i tributions to the history of the war, treatéd and that has a life of ten to 24 now the long awaited "0"‘?’0“”0{ eleven years. ]_l"ral!ce is to follow in an epic film lfor next year‘s work and tle contracâ€" ‘tors throughout the Dominion &re beâ€" ing invited to offer prices on approxâ€" itmately 9,000,000 ties, Last year the ; track ties purchased totalley 8,631,â€" [ 000 at a cost of over $6,000,000. For | the coming year a similar amount will be required. Al ties are sized, bored and incised and properly seasoned before treating. All of the hardwoods are treated with the exception of the White Oak, Of the softwoods, Jack Pine, Hemlock and Coast Douglas Fir are treated. The mountain Douglas Fir will not treat successfully. The total annual purchases of all classes amount to 9,000,000 of which 2,600,000 are treated by a creasoting process and 6,400,000 are untreated. The treatment consists of a solution of 70 per cent. creasote oil ani 30 per cent. coal tar. In Quebecâ€"Jack * Pine, Hemlock, Tamarack and Cedar in softwood and Beech, Hard Maple and Yellow Birch in hardwood are used. In Ontario similar woods are used with the addiâ€" tion of Red Oak, White Oak and Chestâ€" nut in the hardwoods. In Manitoba very few tiecs are pro duced and these are in Jack Pine only Each section of tha country has woods suitable for the purpose. In Nova Scotia and New Brunswickâ€" Princess Pine, Hemlock, Cedar, Tamaâ€" rack in softwood and Beech, Hard Maple and Yellow Birch in hardwood are used. t Tie requirements form an important item in the purchases of a railroad,‘ the demands rurning into milions | with costs also amounting to millions | of dollars. The Canadian National Railways system is now in the marâ€" | ket asking for tenders for track ties TIMBER FOR â€" C.N.R. OF NATION BUY LOCALLY WHEN POSSIBLE ONTARIO ARCHIVES TORONTO WILLIAM. i, A man out of work called on ‘a local haifdresser and asked him if ho‘could | give him a job. "Do you thimk you could pairt my barber‘s pole?" I.-l‘ guirad the hairdresser. "Y6B," said the mEZn, "if you‘ll teil me where to get the murlpey paint" _ 4 that this first French official war film will not only be a great spectakle, but will also constitute one of the most important and authoritative . icontriâ€" butions to the history of the. World When war was declared Poirier volâ€" unteered for service, earned: a comâ€" mission in the line, and was eventualâ€" ly dbvorated; known film was a remarkable satire called "The Thinker," shown in this country about six years ago. | _ Hay mixtures composed of alsike |clover, timothy and red top, and other \crops, such as rye, wheat, corn, l’manxeh. flax, potatoes and sweet ;clover have all been grown with sucâ€" ooss on muck® solis. Meadows and ‘pustures. however, cover a largor area of these soils in Eastern Canada \than any other farm crop. Purther | information on the management of | muck soils, and soils of othor types, lnny be obtained by writing to the | Publications Branch, Department of ‘A:rlculture. Ottawa, for a copy of Bul |letin 72 new . sories on "Crop Rotaâ€" itlons and Eoil Management for East orn Canada." The picture will take twelve months to complete. This long period is n°<â€" essary not only on account of the actual work of filming on such a piâ€" gantic scale, but to enable the proâ€" ducers to show essential action at certain points both in winter and spring. The film is to be made under the direct patronage of M. Doumergue, the French President; M. Poincare, the French Premier; and M. Painlove, the Minister, for War. It will also have the benefit of full official coâ€" operation. â€" Military movements, re construction of battles fought around Verdun will be directed by certain French generals who were actually in command of these operations in the war. . I understand that Marshal Petain, the hero of Verdun, has been mentioned in this conmection, and that he will also appear in the film. The battles, of course, will be filmed on the identical battlegrounds. Groat Britain, Amorca and Gorâ€" many have all made their screon con= tributions to the history of the war, and now the long awaited version of France is to follow in an epic film boaring the inspiring title of "Verâ€" dun," production of which will begin next month. France‘s part in the conflict will be epitomized in the hisâ€" toric éofence of Verdun and will inâ€" clude the deathless work of the Britâ€" ish Army on the Somme in relioving the pressure on the besioged city. First French to 300 pounds of acid phosphate (supâ€" erphosphate) per acre will, in almost every caso, give excellent returns in crop yields. . Dressings such as these may be applicd to intertilled, cereal and hay crops, Muck soils which are acid require lime, except where only acidâ€"tolerant meadow plants are grown. There are many acres of muck, however, that are not acid. . Light dressings of welp rotted manure applied to muck land will give very beneficial results, but when only sufficient manure is availâ€" able for the upland soils, commercial fertilizers should be applied to the muck @greas, _ Almost al solls of a peaty cr mucky character are deficient in potash and usuaily lacking also in phesphorus. Mixtures of 75 to 150 pounds of muriate of potash and 200 Fall ploughing of muck land is desirable. A furrow 16 or more inches in width ard about 6 inchos in depth turned flat, is best for muck soils, _ A long mouldâ€"board and a rolâ€" ingâ€"coulter should be used. Muck land may be ploughed only whon it is in sod, as the more compact the soll can be kept the more it will produce. For firming meadow land and for use after ploughing sod and before seedâ€" ing, a heavy roller, or an ordinary one heavily weighted is recommendéd. Drainage of muck land is almost alâ€" ways ncoocsary for maximum crop yields. Gpen drains are gonerally used firct, followed in two or thres years by clay t%oâ€"drains. If the land, on account of its locaticn, is low in value, the cost of an oxtensive drainâ€" age systiem may not be warrantad. __..._.‘___--_. “‘ The cruiser question appears to be The task of presenting the French Making Muck Farm Land Profitab‘le yot of war War Fiim crop. Purther management of of other types, writing to the Department of r a copy of Bulâ€" enâ€" Ca is tB $# *4 é0