The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

nt Flyers it Flying Reptiles red by Fossil erv W or zaged in ise=, and ut long, which to ir. But terosaur dentificaâ€" tution at conquest enter of erest is an oddâ€" Mitchell, natural <scemingâ€" to com f labor nvade Word uy ing ngers espe ocho keleâ€" Saur Ore SSOr first find Arud beâ€" hat ind i k e w NO w th e ile #, at. w3 ind 16 its a N at it <t4 Ice cream is consumed in larget and larger quantities as the years pass. Apart altogether from the ics cream made in the homes the producâ€" tion in 1926, according to the Do minion Bureau of Statistics, totalled nearly seven milllon gallons worth more than nine million dollars. This figures up to a per capita consump« tion of 5.6 pints in the year. The manufacture of this product is being more and more standardized and reâ€" gulated. It must contain not less than ten per cent. milk fat and no other fat shall be used in its manuâ€" facture. According to a new bulletin, No. 102, of the Department of Agricul ture at Ottawa, there has in recent years been a steady improvement in the quality of ice cream, which is now being considered a highly nutritious article of food rather than as a pleasâ€" ant luxury indulged in for special occasions. This bulletin, written by A. H. White of the Dairy and Cold Storage Branch, covers the manufacâ€" ture of ice cream as it is carried on by the more advanced dairy comâ€" panies throughout Canada. Commercial ice cream, as pointed in the bulletin is divided into three main classesâ€"plain ice cream, made from cream, sugar and flavoring, with or without condensed milk or stabiliâ€" zer; cooked ice cream, often known as French or Neapolitian, made from cream, sugar, eggs and flavoring, and sometimes containing flour and corn starch, and sherbets and ices, made from water, milk, sugar, egg albumen, and a stabilizer, and flavored with fruit juices or other natural flavorâ€" ings. These three general classifications are subdivided into three or more subâ€" classes according to the ingredients used. A better knowledge of the food value of Ice cream has given this dessert a place in the regular diet of many people. With the growth of the ice cream business there has been a steady improvement in the quality, demanding improved machinery and a better knowledge in the operation of the ice cream plants. The making of ice cream is reâ€" cognized as an important adjunct of the dairying industry and regarding it as such the Dairy and Cold Storage Commissioner has had prepared a bulâ€" letin on its manufacture. Mr. A. R. White, the author, has reviewed the opinions and practices of many of the leading makers and has incorporated these as a safe guido for the maker of fine ice cream. Ice cream of the present day is something more than frozen sweetened cream. In addition to the fats and solids of milk ice cream contains, gelatin, and such stabilizers and fillers as vegetable gums, starch and egg yolk powder, and other wholesome products that have been found to improve the quality and palaâ€" tibility of ice cream. Various flavorâ€" ing materials are used and nuts and fruits are common ingredients. This bulletin, No. 102, of the Deâ€" partment of Agriculture at Ottawa, fresh from the Government press, is distributed _ by _ tHe _ Publications Branch of the Department. Blanching Early Celery I For early crop celery blanchlngi with boards stood on edge each side of the row has proved a latlatactoryl method. At the Charlottetown En perimental Station celery has for seyâ€" eral years been handled in a numâ€" ber of different ways to determine th best means of blanching for table use. In his report for 1927 published by the Department of Agriculture at Ottawa, the Superintendent of the Station states that when planted on the level with plants six inches apart each way in the bed there was a heavy yield, but the plants were small, poorly blanched and consequâ€" ently of poor quality. When planted on the level six inches apart in rows five feet apart and earthed up, the quality was fine. Double rows five feet apart planted on the level and blanched with roofing paper, prodâ€" uced a fair quality only. _ The best quality was produced when the plantâ€" ing was done in trenches five feet apart and earth wp. Fertilizer Application for Strawâ€" berries Most strawberry fields will profit by an application of fertilizer as soon as a good stand of runners has been obtained. From about the middle of August until well into October the newly formed strawberry plants are laying down their fruit buds for next season‘s crop. From September 1 to 15 appears to be the most active period of fruit bud formation for eastâ€" ern Canada and field trials have given us our greatest results at this time when fertilizers have been used. An application of fertilizer, made to the plantaton about September 1, will be maply repaid in increased producâ€" tion next season. As research work at Ottawa is demonstrating the value of proportions between the minoral elements of the soll and nitrogen, it would appear advisable to use a comâ€" plete fertilizer rather than nitrogen alone, unless it is known for certain that the soil is well stocked with the mineral elements. Such a complete fertilizer may consist of the followâ€" Ing: 200 pounds nitrate of soda, or its equivalent in some other equally suitable â€"nitrogenous fertilizer, 100 pounds acid phosphate and 50 pounds Ice Cream a Nutritious Food iste of botuh. The above proâ€" ?&-m} c a ;‘»5;’5’_}{;:}*'}:]« J# M o hi tunS td Am OeR UAE otes portions appears to meet the needs of the strawberry plant satisfactorily and on soils of good tilth would conâ€" stitute an acre application. On poorâ€" er soils simply increase the quantity of each fertilizer in proportion. This may be applied by broadcastâ€" ing between the rows and, it a good dry day is selected, may even be broadcasted over the plants, providâ€" ing that immediately after applying a heavy canvas or some other mate rial is dragged over the foliage to disâ€" lodge any fertilizer that may have adâ€" hered to it. If this is done the amount of foliage injury is practically negligble. The Production of Ripe Tomatoes Earliness is a prime factor in the production of ripe tomatoes in most parts of Eastern Canada. Few varieâ€" ties, if allowed to ripen naturally, will mature all their fruit before frost. In fact, no amount of pruning or fertilizing will overcome the tardiâ€" ness of some varieties to ripen. Choosing a variety is then one of the essentials to successful tomato growing. The Alacrity is one of the earliest varieties and is usually very productive. The fruit, unfortunately, is inclined to be rough. Bonny Best, though not quite so early, is much smoother and of better quality. The different strains of Earliana are also popular with many market gardeners. The character of the plants set in the field is also an important factor in determining earliness of maturity and completeness of ripening before frost. _ The type of plant depends not only upon the dates of sowing and transplanting, but upon expert manâ€" agement of all the other details of plant growing. To produce sturdy, desirable plants, the seed should be sown in flats early in March. Transplanting begins after the first true leaves have formâ€" ed, usually about three weeks after the seed is sown. The second transâ€" planting begins when the plants have reached a fair size in the box this being about two weeks later. Twentyâ€" four plants to a flat is the usual number. The third â€" transplanting takes place usually about two weeks later. This may be made into pots or flats. For the first two weeks the temâ€" perature should be maintained . at about 70 deg. F. About the time of the third transplanting it should be allowed to go below 50 degs. F., so as to harden the plants. The ventilaâ€" tion should also be increased at this time. At no time during their growth should the plants be given more water than is necessary; in fact, they should be allowed to wilt slightly beâ€" fore water is given. This induces inâ€" creased hardiness. Tomatoes require a moderately rich soil. The addition of superphosphate will usually stimulate the production of tipe fruit. # The plants should not be set in the field until all danger of frost is past. In average years, this is about June 10. They should be set in rows four feet apart, and about eighteen inches apart in the rows for staking. When krown on the flat they may be plantâ€" ed four by four feet apart. _ Expertâ€" ments conducted at the Charlotte town Experimental Station show that the fargest amount of ripe fruit is obâ€" tained from plants that are pruned to one stem and tied to either stakes or wire.â€"Issued by the Director of Pubâ€" licity, Dom. Dept. of Agriculture, Otâ€" ta wa. Kitchens are no longer an important item in the decorative scheme of the home. Toâ€"day the old idea that it doesn‘t matter what the workshop of the house looks like so long as what comes out of it is nice no longer preâ€" vails. Toâ€"day housewives believe that an attractive kitchen not only makes work easier and a better impression on friends, but also improves the foods that are prepared there. New York Sun: In contrast to the rising death rate from automobile accidents is the decreasing number of fatalities in aviation accidents. In 1920 there were 185 deaths in airâ€" plane and balloon uoeldonuj_ in 1926, when the number of those fiying h.; increased enormously, there fi:ghfi% deaths. The ratio of deaths to miles flown was in the first year one to 97,587; in 1926 it yps $3 to 1,33}% "Are yes an American citisen, g; "Faith OJ am that) O! was born in Tipperary, but on the Foorth ay July." Kitchen Beauty Safety in the Air Thoughts A young farmer was plowing his field one summer morning. The sun shone, the grass sparkled with dew, and the air was so light and bracing that no words can describe it. The horses were frisky from the morning air, and pulled the plow along as if in play. They were going at & pace quite different from their usual gait; the man had fairly to run to keep up with them. IT NEVER SNOWS HERE, AND IT SELDOM RAINS . = In Lima, Peru, it last rained in February, 1925. The scarcity of moisture is due to the fact that Lima lies on the wrong side of the Andes mountains. The earth, as it was turned by the plow, lay black, and shone with moisture and fatness, and the man at the plow was happy in the thought of soon being able to sow his rye. ... .A long and rather broad valley, with stretches of green and yellow grain flelds, with mowed clover meaâ€" dows, potato patches in flower, and little fields of flax with their tiny blue flowers, above which fluttered great swarms of white butterfliesâ€"this was the setting. _ At the very beart of the valley, as if to complete the picture, lay a big oldâ€"fashioned farmâ€" stead, with many gray outhouses and a large red dwellingâ€"house. At the gables stood two tall, spreading pear trees; at the gate were a couple of young birches; in the grassâ€"covered yard were great piles of fireâ€"wood ; and behind the barn were several huge baystacks. The farmhouse ris ing above the low fields was as pretty a sight as a ship, with masts and sails, towering above the broad surâ€" face of the sea. . .. Thinking is never so easy as when one follows a plow up a furrow and down a furrow. You are quite alone, and there is nothing to distract you but the crows hopping about picking up worms. The thoughts seemed to come to the man as readily as if someâ€" one dbad whispered them into his ear. Only on rare occasions had he been able to think as quickly and clearly as on that day, and the thought of it gladdened and encouraged him. . .. The plowman walked along, his lips moving .all the while. He actually imagined that he saw before him the face of his father. "I shall have to lay the whole case before the old man, frankly and clearly," he reâ€" marked to himself, "so he can advise "I have often wondered why it is that we Ingmars have been allowed to remain on our farm for hundreds of years, while the other farms have all changed hands. And the thought comes to me that it may be because the Ingmars have always tried to walk in the ways of God. We Ing: mars need not fear man; we have only to walk in God‘s ways." . .. Smiling, be followed the plow, which was now moving along very slowly. . .. When he came to the end of the furrow he pulled up the plow and rested. He had become very serious. "Strange, when you ask anyone‘s advice you see yourself what is right. Even while you are asking, you disâ€" cover all at once what you hadn‘t been able to find out in three whole years. Now it shall be as God wills." â€"Selma Lagerlof, in "Jerusalem," translated from the Swedish by Velma Swanston Howard. «4 It"OUGH WONDERFUL FIGHTING MASHiNES TANKS HAVE DRAWBACKS «_ The above picturs of a tank in trouble at the recent army manoeuvers in England brings that éecondâ€"week in August when Canadians saw over thirty tanks wiped out on one esmall t1 in half a day‘s fighting. _ ¢ +Â¥ While Plowing Where Dry is Really Dry Memory of August 8th, 1918, Recalled Timely Hints About Peaches Peach Melba On a slice of angel food or sponge cake lay a ball of ice cream; press half a peach at opposite sides of the ball, pour over the dish a little sweetâ€" ened whipped cream and sprinkle it with nut meats. Serve at once. Pie de Luxe With a baked pie shell at hand, a fresh peach pie may be quickly put together. Fill the shell with the sliced fruit, sprinkle with a little sugar and top with whipped cream. Ice cream over the fruit, with whipâ€" ped cream on top makes a most welâ€" come surprise whether the weather is hot or cold. Peach snow is stiffyâ€"whipped whites of eggs to which are added peaches forced through a sieve and drained from the juice. Sweeten to taste and serve ice cold. Marshmallow Hearts Peach halves, whether fresh or canned, with toasted marshmallows in the cavities and whipped cream around each mound is another simple and delicious dessert. By Aid of the Pitter The use of the peach stoner, whether for canning or for the prepâ€" aration of fruit for the table, enables one to get unusual results. After blanching to remove the skin, put the peach into the pitter. The device forces the stone out through a very small opening so the fruit may be canned whole. Or, the peach may be] served by filling in the aperture with powdered sugar or stuffing it wlth; part of another peach or some other fruit. Set it in a glass dish and surâ€" round it with other fruit or whipped cream. Some like the cream sprinkled with the chopped bitter meats re-? moved from the pits, others use nutâ€" meats of more mild flavor. ‘ Sirup From Peelings The nicest sirup _ for cannlng“ peaches is made from the peellngs.l Scald the fruit, dip in cold water to preserve the color, then discard any bruised or decayed spots. Put the peelings into a kettle, and any stones ito which fruit clings if the flavor of the pits is liked. As the fruit is peelâ€" ed, drop it into a kettle of water to 'prevent discoloration. When there is a sufficlent amount of peelings, cover with water and boil until the liquor looks rich. Strain and use the liquid instead of water in making the sirup. Finish the canning in the usual manâ€" | ner. The water into which the peaches were dropped should be used | in making fresh supplies of the sirup. ‘ Uses for Juice One cannot have too much of this \canned fruit julce left over. It may \be made into most attractive jelly !by following the directions that come |with commercial pectin. Or, just ; thickened with cornstarch and slightly ‘sweetened, it makes a delicious desâ€" ;sert to be served with whipped cream. In cold drinks it is very well liked. |For fruit salads, thicken the juice ‘lwlth gelatine according to directions ‘on the package, and pour it out into |a thin sheet to harden. When it beâ€" Peach Snow Mcm ce mss NR 200 Nnb gins to set, drop into it a fow nt-' meats and some marshmallows cut’ o into pleces with the kitchen shears. Serve in cubes on beds of letmcch.l W boiled salad dressing diluted with | com whipped cream poured over each the mound. If there is not enough of the you jelly to go round, any other kind Of cord fruit may be cut into. pleces Aand ing mixed with the cubes. As even 80| Ma; small an amount as a cupful of julce plai may be utilized in this way, none need feed go to waste. . | wer When canning peaches, save part of . the stones and let the children, exâ€" tract the kernels. Into a nucepun.! put 1 cupful of sugar and 23 of a cupful of water for every cupful of the meats. When the sirup boils, add . the kernels and boil gently for 15l minutes. Seal in small jars. This: makes a specimen addition to nny‘ fruit salad, because it gives a delightâ€" ful and unusual peach flavor. 1 Handling Clingstones ‘ Small clingstones peaches are un»‘ usually delicious when canned, and it is such a nuisance to remove the: pits that most women can them. whole. However, clingstone peaches can be halved. Out in the west, where clingstones are used almost exclusiveâ€" ly for canning purposes because they keep their shape better and have a much finer flavor than the freestones, this method is used: Cut the peach around, being sure to cut through to the stone at every point. Hold the peach tightly in the left hand, and with the right give a firm, quick twist. The two halves will come apart with surprising ease and precision. . With the point of the knife, cut the stone from the one side, then peel the fruit. Stoning the fruit in this manner enâ€" ables one to get almost twice the number of peaches into each can. Boiling Away From Stove _ When making preserves or canning anything that needs to be kept boilâ€" ing, remove the stove cover to a table ;in a cool place, setting it on an asbesâ€" tos mat. The preserves will keep ‘boillng as long as they stand on the hot cover, but the cook will not feel the heat nearly as much as when working over a hot stove. The hot radiator of the fireless cooker may be used instead of a stove cover by the woman who possesses that conveniâ€" ence. Using the Washer Many women who have electric washers with the gas attachment for heating the water are now doing their canning in this machine. It accomâ€" modates about two dozen jars at a time and, taken altogether, it saves one from one to two hours a day during the canning season. After the canning season is done and the jars have been wrapped in newspaper to keep out the light, let the children mark them by pasting on each a picture of the fruit containâ€" ed therein. Magazines abound with such illustrations and the cutting out will help the baby to wile away many a quiet hour while waiting for the other children to return from school. Prof. L. W. Lyde in the National Review (London): The really reâ€" markable thing about the whole probâ€" lem is the neglect of obvious means of extending seasonal navigation. The conditions are quite comparable with those on tha inner waters of the Baltic, and iceâ€"breakers could un questionably keep the lower river open for at least two months longer than it is open at present. It is even possible that a channel might be open on the international section of the river by deepening the channel, e.g., above Prescott (Ont.); for the depth of Lake Ontario makes it a reservoir of heat which delays the formation of ice for some weeks after the freezing up of shallower, bodies of water in the neighborhood, e.g., even the Ottawa River, Proâ€" sumably railway interests are too strong for this to be seriously considâ€" ered, but Canada would gain by it far more than the United States. St. Lawrence Navigation England brings Lack memories of on one small front near Quenille Peach Kernels ONTAKIU AKunmives TORONTO ! When baby develops a "summer complaint," don‘t blame the bheat or the humid weather, rather blame yourself. Nine times out of ten, acâ€" cording to Dr. Edmund C. Gray, writâ€" Ing in the current ‘Physical ulture Magazine," soâ€"called "summer comâ€" plaints" are the result of improper feeding, airing or bathing. "There are few disturbances of babies and children," writes Dr. Gray, "that can appear during the summer and at no other time of the year, though some are much more prone to develop in hot months, There canâ€" not be a summer diarrhoea in the winter, of course, but the same sympâ€" toms that appear during what is callâ€" ed summer diarrhoea may develop in other months of the year if the causes are present. "From whatever cause, the baby who gets into its stomach too much sugar is doomed to some disturbance. Diarrhoea, dyspepsia, cold sores, skin troubles are among the troubles that may result. Giving babies starchy foods will have about the same effect as will an excess of sugar. Sugar is a natural eloment in milk, and a baby needs it But starch is not needed at all. A baby‘s digestive apparatus is not prepared for handling starch until it is years old. "Sugar, starch and fat are ‘heating‘ foods. Even adults need less of them during the summer than during the cooler months. There is enough heat provided by the sun to take care of baby‘s heat requirements in summer, unless sometimes during sickness. "Babies do not need any protein other than that in milk," continues the "Your Home" expert, "until they are two or three years of ago. If given in babyhood or early childhood it is certain to give rise to trouble. "Much of the summer dlsturlunces} of babies," Dr. Gray declares, "would. be prevented if babies were given more fruit. They should have all they will take eagerly. Any of the fresh summer fruits, also berries (pulped and seeded), will agree well with milk and be relished by babies, though they should not be given with sugar or combined with starch. Many babies are killed because they are fed milk when all in the world they want is water. Babies should have all the water they will drink, especially in the summer time. The water must not be iced or very cold, and its source must be known to be free from conâ€" tamination." New frocks are known by scarf necks, their tiers and the upâ€"inâ€"front, downâ€"inâ€"back hemline. Transplant rayon velvet with the colors and flowered design usually as sociated with chiffon is as new as the season. Selvedgeâ€"bordered fabrics are new. Snug hiplines and longer skirts are the two pivotal points on which most of the new formal fashions revolve. Oneâ€"sided effects that deflect the eye to the left are smart. _ At the big games this fall will be seen the twoâ€"piece frock. If it‘s new it‘s uneven, is the presâ€" ent maxim of evening dress, and of all irregular lines there is nothing smarter than the one longest in the back. 'The simple straightline coat is inâ€" dispensible for trips to town, for shopping, and for weekâ€"ends. The tieâ€"around skirt that dips sharpâ€" ly at the side is a new and graceful way of creating an uneven hemline for an afternoon frock of the more formal type.â€"(From Delineator Magaâ€" zine.) Frozen Desserts Are Simple A simple frozen dessert is no harder to make than many puddings and most pies. Frozen foods should be offered more frequently for salads and desserts. They are cooling and healthful, and when we rid ourselves of the idea that they are dificult of accomplishment, their preparation will not seem a burden. The chief thing is to have utensils that are adequate, conveniently at hand, and in good order, Conventional necessities, other than the freezer, are rock salt, ice, a heayy mallet, stout bag and measure. Proportions of ice and salt are three measures of finelyâ€" cracked jce and one of aslt. Pack solidly, turning crank occasionaly to settle 1co, and pound the ice firm with the mallet handle. Turn crank slowly at first, then more rapidly. When mixture is stiff, draw off the water, take out dasher, pack cream solidly, put a cork in the cover and reâ€"pack freezer. Water ices are easily made without recipes by freezing an extra and rather rich fruit drink of sugar, fruit julce and ice water, A good general rule is as follows: Boil one cupful of water, and a little lemon julce. cuptu} ?g ;ggar. a pinch of salt and gwo vh espoonfuls of flour, Shake the sugar and flour together before mixâ€" ing with the eggs. Cook, stirring, unâ€" til smooth and thickened; then cool. Sherberts are made by adding the beaten whites of one egg to this founâ€" dation recipe, Simple ice creams, not too rich, but delicious, may have a flavored custard for a foundation, My recipe is as toluo'l: 'l‘o‘ one pint of milk, ie botler m&bgfi M&fi%‘hfi: with ong The New Mode one and oneâ€"haif or two in the dquble botler | p &fi‘."&hfi‘; wgq ~Au a pinch of salt tml‘ s of flour, Shake the C together before mixâ€"| a ! To secure a hbard, smooth appeam® ance, impervious to moisture and easy ‘to clean, stained floors need a coat of | quickâ€"drying and tenacious varnish. ! _ ‘The floor should be scrubbed and a coat of gluoâ€"size applied to prevent ‘the wood‘s absorbing too much stain \and varnish. When the size is dry, | rub the surface lightly with sand paper, dust it well and apply the | stain. ‘Then givo two or three coats of good quality varnish, the final coat !bem‘ generously used and worked well in all directions. : Sometimes If the varnish is of poor quality, the surface takes on a dull and dingy appearance. In such cases the surface may be brightened by a washing with clean cold water or & mixture of equal parts of vinegar, turpentine, and raw linseed oil, after which it should be polished with m | plece of chamois leather or soft | flannel. Another mixture consists of 1 gill of wood alcohol, 1 pint of raw linseed oil, 1 gill of vinegar, and 1 oz. of butâ€" ter of antimonyâ€"all obtainable from an oil store. ‘This must be applied quickly. _ Vigorous rubbing with a wash leather is a more desirable means of heightening the lustre of varnish than the use of these mixâ€" tures. Finger marks on varnished surfaces can be removed by saturating a plece of chamols leather with sweet oil and applying it gently. The gradual loss of lustre on a varnished surface is caused by too frequent washing with hot water, or from the influence of damp, salt sea air or limestone. To keep a varnished floor in continuel good condition, a coat of fresh varnâ€" ish must be applied occasionally, Found in a The wills are in Latin, written in quaint old English characters on parchment. . They have been deciâ€" phered with some difficulty, and apâ€" pear to relate to an English family, | Members of it are still living at a | manor house where, in all probability, Itwo of the wills were written. Flction‘s timeâ€"honored device of finding the missing papers in a secret drawer of the old oak chest has its counterpart in experience in the disâ€" covery of a Fitzroy (Melbourne) dealâ€" er in antiques. An old desk came inâ€" to his possession, and while examinâ€" ing it without any particular interest he came across a hidden receptacle in which were a number of ancient faded decuments. Three of these proved to be wills, one more than 100 years old, another about 30, and the third about 800 years old. The dealer did not appreâ€" clate the value of his discovery until he received a visit from a wealthy customer, a collector of antiques, to whom he showed the papers. | How the desk found its way to Ausâ€" tralla is not known. It is possible lum some member o fthe family who settled in the new land brought it with him. Perhaps it was given to some faithful servant who came here to try his luck on the gold diggings. | In any case, the presence of the secret | receptable could hardly have been ‘known for at least two generations. | It is unlikely that it was ever opened ‘sinoe the reign of George I!I. until the Fitzroy dealer stumbled across it. The find is looked upon as one of the most astonishing and interesting discoveries of the sort ever made in Australia. The oldest will appears to have been made during the reign of Henry II _ He was the first of the Plantagenet kings, succeeded Stephen in 1154 and reigned 35 years. The second was made when Oliver Cromwell was Protector of England (1653â€"1658) and the third in the reign of GeorgeIII (1760â€"1820. It is interesting to note that the will made in the seventeenth century leaves £5 to each of the testator‘s sisâ€" ters, with the expressed opinion that such a sum should be sufticient to proâ€" vide for their needs for the rest of their days. To each of the wills is attached m great seal, apparently of lead, bearing the family crest. As the documents may possibly have some effect on perâ€" sons now living, the name of the famâ€" ily has not yet been made public. To remove stains from wallpaper rub with block of magnesia until well covered. Let it stay on a day or so, then rub off with a clean cloth. ‘The soiled spot will have disappeared. "When your small grass rugs look faded and dirty, paint them . ‘They may be stenciled with designs to match your draperies, sofa pillows, eto. "A small quantity of lemon julce on gliced banans keeps them from turnâ€" ing dark." "Whon there are several children in the family mother will find it m good pla nto make their napkins of different colors. Let each child choose his own by its color when sitting down to meals," Mr. Ford‘s new models are now be Ing seen in increasing numbers, A few years more end wo will have punl out of the Elizabethan ora. Floor Varnishing Which is the feal newsâ€"that Colonel Lindbergh accepts a job with a railroad or that the railroad sue ceeds in getting the colonel to work for itt Cw Home Hints Secret Drawer Feal noewsâ€"that | Rik P % NA