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November 4. Lesson V.â€"World‘s Temperance Sunday,â€"Romans 13: 1â€"10, 13, 14. Golden Textâ€"Love worketh no ill to his neighbour; therefore love is the fulfiliing of the law.â€"Romans 13: 10. ANALYSIS. I. THE LAW OF THE STATE, 1â€"7. II. twE Law or LovE, 8â€"10. III. THE LAW OF SELFPâ€"CONTROL, 13, 14. Ixtropuctionâ€"The letter to the Romans contains the fullest expresâ€" gion we have of the Christian teachâ€" ing of theology of Paul. The letter deals, not only with the mysterious doctrines of Jvesus. but is also conâ€" cerned with practical difficulties in the conduct of church members. It also is a revelation of the character of Paul. "The apostle is never more the statesmanâ€"missiorary than in the pages of Romans." 1. THE LAW OF THE STATE, 1â€"7. V. 1. In chapter 12, Paul has disâ€" eussed the private duties of the indiâ€" vidual, but now he passes to those duâ€" tics which men owe, as citizens, to the state. This section has been called, ‘the cornerstone of civil order." The relation of the citizen to the existing form of government had greatly inâ€" terested the Jews, many of whom adâ€" vocated an attitude of revolt ggainst the rule of Rome. Some had attemptâ€" ed to trip up Jesus on this grave issue, by asking whethe: it was lawful to give tribute to Caesar.. The reply made by Jesus was very farâ€"reaching and probably is in Paul‘s mind as he writes this passage. Jesus had said, "Render unto Caesar the things that are Caesar‘s, and to God the things that are God‘s." Three principles are contained in this passage, which afâ€" fect our whole relation to the State. Â¥. 2. First: Tl. State is the exâ€" pression of the divine will. All rule comes ultimately from God and men must obey the civil ruler as God‘s representative This teaching is all the more striking when we remember that the wicked Nero was now on the throne, at 1 that he was about to perâ€" secute C} istians in the most cruel manner. Paul had not yet suffered at the hands of Rome, and had generâ€" ally received protection from the offiâ€" cials of the State; but even, when at a later time, he had much to endure at the hands of the imperial forces, Pavcl never ceased to be the friend of V. 8. Paul here gives the motive by which all action is to be governed. This is love. We naturally think of the thirtsenth chapter of 1 Corinthâ€" ians in which this grace is so fully he speaks of love as a debt which is so exacting that we can never fully pay all the love we owe. hx t _ V. 9. Examples are given to show how love fulfills the law. Love seeks naturally the good of the others; and we cannot consciously do inijury to thase whom we really love. This was the teaching of Jesus also, who sumâ€" mwed it up in the famous Golden Rule. IIl. to® LaAW OP SELFâ€"CONTROL, 13, 14. V. 13. In the closing part of this chapter appeal is made to one of the strong hopes of the carly Christians. It was the conviction of the church that Jesus would soon appear again to rule over his people and to bring in the heavenly kingdom. This was a wonderfully sustaining belief for these people who were called upon to endure such great suffering. They were upâ€" held by the thought that their salvaâ€" tion was right at hand. chapter strong It was that J« to rule the he: med it up i V to® 1A Â¥. 13. In chapter apq strong hope It was the that Jesus to rule over be for i seems I Sunday School AND JEFFâ€"Bud Fisher for the Stat epublicanism, that is stian. The State has o do,. It has to keep Iy, distribute taxation, ind see to the wellâ€" «e«. The church deals un s 0 t e e y e ie 0 umt t n ts on M 0h 0400 0 = wz uo a STATE, 12, Pa B. 8â€"10 s a great duty ercfit of the no one can liquor would he nation, it > to arrange TY ntly ch th t preâ€" _ selfâ€" r must wait for the wise administration of temâ€" perance laws. _ _ 2. The individual is called upon to obey such laws as part of the state relationship. | _ Hnis h Nib Pn 8. The law of personal selfâ€"control or temperance follows the Christian grace of love. Fill the Cooky Jar for Holiday Cheer You know the kiddies like the cookâ€" ids you bake and that their only reâ€" gret is that the container out in the pantry empties too quickly. Now that holidays are fast approaching the wise cook is preparing her store of sweets on a practical, efficient basis. Holiday cooking is a real joy when the work is carefully planned so that it does not intrude on daily tasks. Thoughtful preparations and attention to details.assure success. Study the selected recipes. ~Check all ingrediâ€" ents. . Have all materials on hand. Collect utensils, having bowls of ‘variâ€" ed sizes, baking sheets, cutters and presses. Prepare fruit and nuts and put into convenient jars. Make fillâ€" ings, for these keep well in a cool place when covered. One of the many recipes is the folâ€" lowing for Seotch Short Bread: 1 pound butter, 1 pound of sugar; 2 egg yolks, 1% pounds of pastry ‘flour, 1 tablespoonful of vanilla, 1 tablespoonâ€" ful of baking powder, and 1 tablespoonâ€" full of salt. Cream butter and sugar. Add yolks well beaten and vanilla. Blend well and gradually add flour sifted with baking powder and salt. Mix well and chill. Roll small portion of dough about %4 inch, cut with small round cutter and <press design with wooden stamp. Bake about 25 minâ€" utes in moderate oven over about 300 degrees. R It is really one of our best protein, or muscleâ€"making foods and may be described as solidifec milk. . A poundof full cream cheese represents all the solids, most of the fat and much of the mineral matter of a galâ€" lon of milk. Approximately, cheeso containg a third water, a third fat, and a fourth protein. The mincral constituents of the cur dare calcium, phosphorous and a sulphur, as well as a fair percentage of iron. Cheese doos not show as high a vitamin conâ€" tent as milkâ€"but it is still a valuaâ€" ble source. Contrary to current belief, cheese is a nutyitious feed deserving of a place on the raily menu. s Breakfast Suggestions 1 Grape fruit; cheese omelet; enâ€" tireâ€"wheat inuflins and butter; caffeinâ€" less coffee (adults); milk (children). 2 Bakel apples; cracked wheat with mllk; cheese toast; caffeinless cofâ€" fee (aduits); malted milk (children). 3. Grapes; potato and cheese patâ€" tles with bacon; bran biscults and butter; caffeinless coffee (adults); cereal coffee (children). Someone with an analytical mind and an electrical education has workâ€" ed out a few simple rules for handlâ€" ing a woman electrically: * If she talks too longâ€"Interruptar. If she wants to be changedâ€"Transâ€" It It If If It If 14 If If It If If Joan: "Looks like rain, daddy." Daddy (in bad temper): "Well, let it rain‘!" Joan: "I was going to, dadâ€" dy."â€"Bystander. "No, Adolphus," said Miss Montâ€" gomery. "I can never be yours!" "Never!" he cried in â€" despair. "Never!" she answered coldly; then his mood changed. â€" "Oh, very well!" he sncered, "There are others." "Yes, Adolphus, I know there are," sh anâ€" swred sweetly. "And I acceptéd one of them toâ€"day." ceiver. she gets excitedâ€"Controller. she goes up in the airâ€"Condenser. she sings inharmoniouslyâ€"Tuner. she is away from townâ€"Teleâ€" grapher. she wants chocolatesâ€"Feeder. she is a poor cookâ€"Discharger. she cats too muchâ€"Reducer. she is wrongâ€"Rectifier. Y she gossips too muchâ€"Regulator sho becomes upsetâ€"Reverser. former * she is picking your pocketsâ€"Deâ€" tector. she will come all the wayâ€"Reâ€" Cheese Recipes Do It Electrically My Thanksgiving Day Dinner Taking noseâ€"prints was a feature and it‘s done. No dinner comes to us with more beautiful traditions than the repast on Thanksgiving Day. Perhaps I may be oldâ€"fashioned, but I always think of this holiday as a great family occaâ€" sion, the time when one‘s kith and kin from far and near may be welcomed around the festive board. To entertain without overwoiking is the problem of the hostess. I have found that the best way to acquiro the desired calmness when a dinner is being served in my home is to make as many as possible of the arrangeâ€" ments in advance. Fortunately, many of the details may be worked out a week or so before Novembor‘s last Thursday arrives. First of all, I decide to whom inâ€" vitations are to be given. Then I write down the menu. After this is settled, I determine when each dish is to be prepared and how it is to be served. | In placing the silver we observed | the rules endorsed by the leading home economic schools. They are as ‘follows: The silver is placed about | oneâ€"half inch from and at right angles ‘to the edge of the table. Knives, ltorks and spoons are arranged in the \ order of their use, those first used on !the outside, with the exception of the ‘dlnner knife and fork, which are In making the latter plans, I take stock of the china and silver that will be needed, and usvally find that a few teacups or other dishes will have to be purchased. Even the chairs are considered. f Any woman who takes the proper pride in preparing this holiday meal is eager to have the food as tasty as it can be made, ard the method of serving in good taste. I have been encouraged by discovering that it is easier to serve a dinner properly than to follow haphazard schemes. We had such a good dinner at: our Thanksgiving Day celebration last year that I have decided to tell you about it. For decorations we put basâ€" kets of colorful autumn leaves here and there about the rooms. To proâ€" vide cheer we had a blazing fire in the fireplace. We burned some branches of pine to make the house suggest the fragrance of the woods. I had a few guests staying for the week, so I turned over"to them the task of shining the red apples and arranging the fruit for the table. Inâ€" stead of using a dish for the container, they hollowed out one half of a large pumpkin. Together we got the table ready while the turkey and other toods'were cooking. First I put on a silence pad. Then I put on the tablecloth and put the final touches to the centre decorâ€" ation. If possible, twenty inches of space are allowed at the table for each person, and twentyâ€"five or thirty inches are even better. Fox Farmers Should Talk This Over ONTARIO ARCHIVES TORONTO HAVE A NOSEâ€"PRINT OF YOUuR DOG e of the Bryn Mawr Kennel Club‘s show placed immeédiately to the right and The knives are placed at the right of the plate, with the cutting edges turned toward the plate. At the right of the knives arrange the spoons, with their bowls up. The forks are placed at the left of the plate, with the tines up. If a breadâ€"andâ€"butter plate is used, the spreader usually is laid across the upper rightâ€"hand side of the plate, with the blade toward the centre of the dish. > left of the ‘plate. _ After the cocktail was eaten, I reâ€" moved the dishes in which it was served, filled the water glasses and placed the relishes, rolls, and butter on the table. Next I put on the plates, which had been warming on the shelf of the range, in front of the host, who ‘had consented to serve the meal and to carve the turkey. ! If you have trouble in persuading the man of your family to carve fowls, perhaps my expérience will enable ‘me to make a suggestion to you. It is this: Give the gentleman a set of !carving instructions and coax him to try his luck in cutting up the roast chickens that are served often for Sunday dinners. I set the water glasses at the tip of the knives or slightly to the right. The napkins are placed at the left of the forks, with the open edges parallel to the edcze of the table and to the forks. The nopkins are folded equare. Nut cups are placed directly in front of the plates or covers. If a bread and butter plate is used, it always is set at the tip of the fork. I used inâ€" dividual nut cups last year. They were made of cardboard ard decorâ€" ated with turkey designs. My menu was as follows: Celery Pumpkin Pie Coilee Mints Salted Nuts Before dinner was announced Iâ€"had the water glasses filled and the fruit cocktailâ€"which I served in sherbet glasses set on small platesâ€"on the table. Soup could have been used instead of the fruit if I had preferrea it I am going to give you concise rules for carving a fowl. First, have the fowl placed on its back on the platter, Insert the carving fork firmly across the breastâ€"bone, holding the handle in the left hand. Then, with the carving knife in the right hand, cut through the skin between the leg and the body, close to the body. With the knife, pull back the leg and disjoint it from the body. Next, cut off the wing. Carvo th@ ant rosy face on the morrow. breast meat in thin slices. Taka®off e eoprammnmans Hfp romemgninee the wishbone, introducing the knifo _ A Scotsman was asked why just in front of the breastbone ADd ways said "has" instead of â€" cutting backward to the neck, and d13 «; sgayes a ‘v‘" he answered 102 Scallopd Oysters Gravy Buttered String Beans lery Olives and Pickles Rolls Fruit Cocktail t Turkey With Bread Stuffing Mashed Potatoes Cranberry Jelly Molded Salad Butter Gravy Coffee joint it at these places. Separate the second joints from the drumsticks. Make an opening just below the breastbone, and through this remove the stuffing. The head of my house always adds, when telling a lad how to do the task. "Silently thank your lucky stars that the work is done." In front of the host‘s place and at the right is arranged the carving knife and the spoons for use in serving the vegetables. The carving fork is at the left of the platter. The salad, arâ€" ranged on individual plates, is set next to the fork on the leftâ€"hand side of the cover. Of course, the turkey or meat is placed directly in front of the host‘s plate, and the potatoes to be served by him are at the right. The gravy may be passed so each person can help himselfi, or, the hostess may cleanod the table of the remuants of food and carried the dishes to the kitâ€" chen. I served pumpkin pie on indiâ€" vidual plates. Coffee I served at the table, the percolator being set at the right of my place, and the cups and saucers in front. The mints also were passed during this course, just after the pie had been eaten. Frequently I am asked about the order in which the host should serve the folks at the table. <‘There are various rules about this, which are debated at great length. I think every family should decide this matter for itself. Some hosts serve the hostess first, and then the women and men guests; others serve all the guests before the hostess. Last year my grandmother, being the guest of honor, was given the first serving, and it would ~ever occur to me to permit any younger person to have his plate before this lady of eightyâ€"five years had received attention. After the dinner is"over I always leave the dishes, stacking them neatly and enjoy the afternoon with my guests. I figure I can do the dishes when I can‘t visit.. Last year we lisâ€" tened to my grandmother‘s tales. It is immensely interesting to get a slant on'the presént from a person who has seen many years in the past. Of course, the young folks danced, played gomes and listened over the radio. That night all of us agreed that one of the best things we had to be thankful for was the happy holiday we had just celebrated. Ona good night step is also necesâ€" sary for true beauty. That is to apâ€" ply a nourishing cream to the face before entering slumberland. _ They eyes particularly need this kindly atâ€" sention. _ Pat this cream very gontâ€" Iy tnder and ‘abova them, and about the laughing lines of the mouth, Litâ€" tle attention like this means a radiâ€" ant rosy face on the morrow. -__.__.__0__.,_._ A Scotsman was asked why he alâ€" ways said "has" instead of "have." A dab of ink, a Take Care of Your Face w Mutt Admires the Work of a London Art cource of the plece of paper GAINS MADL BI CALYE® Few cattle raisers take the trouble to weigh their calves from month to month to ascertain the gains they are making. â€" The Experimental Station at Sidney, B.C., have weighed calves at threeâ€"month intervals during & perâ€" iod of two years. The calves were of 2+ 0. ksnnd sn cditht 166. thant were weighisd until they wore SX monfluold,aixofthemuafilnlp' months, five until a year old, and two until twentyâ€"four months of age had been reached. The calves at birth averaged 55.5 pounds. Their average gain for the first three months was 145.7; for the second three months 142.1; for the third 111.6; for the fourth 90.6 pounds; for the fifth 61.2; for the seventh 75 pounds; for the eighth 50 pounds; and for the ninth threeâ€"month period 20 pounds. These gains agree with the theory that the clder the animal becomes the less rapid and the more expensive are the gains. The gains were not entirely uniform for the different animals, but the conclusion is reached by the Supâ€" erintemdent of the Station and reportâ€" ced in the Report of the Station for 1927, published by the Dept. of Agriâ€" culture at Ottawa, that heifers maâ€" ture normally and rapidly during the first year, that the increase during the next six months is comparatively slow, after which the increase slides \up as during the first year. wWINTERING SURPLUS QUEENS â€"FOR WEE FOLKS An ideal dress for wee youngsters of 2, 4 and 6 years, for beach and country wear. The bloomers have casâ€" ing top and bottom wit‘: elastic insertâ€" ed. Two parts of dress with gathered ruffies sewed at armholes. Dotted cotâ€" ton broadcloth in navy biue and white, tiny pink checekd gingham, natural colored panges, pale pink washable crepe de chine and white dimity with bright red dots are just as cute as can be. The thrifty mother will appreciâ€" ate Style No. 795, for it only takes 2% yards of 40â€"inch material to make the dress and bloomers for the 4â€"year child. Pattern price 20 cents in stamps or coin (coin preferred). ~ . 5 Farm Notes MADE BY CALVES. mennmrmarem se lffgom on Aemenizes gurms * +** | sold, the fruilt O% U aym Phin l in a wrty white etin‘: ey 'uul‘ :: "From the fil.ll. its m unmdnm midsummer until wel 2.°i‘:‘ age had |"° "“‘;‘:30 eastorn fl“:es at birth than the mm SuI Their ;“‘"‘“‘3: tractive in fruit, p ’thmr:l n:onth\! rradlggmibr Tpanedy wesi & moutht | te, rttemes have 11.6; for. th6i, .. _" .o oymonnlace st [-“‘Su'r;{ac Lemonade f““ o! LC EMCY EC AB "The Missouri Botanical Garden Bulâ€" letin" (St. Louis). The common beâ€" lof that the redâ€"fruited sumacs are poisonous is quite erroncous, We MAP7 told, the fruit of the poison Sumn® being a dirty white. Says "The Bu} letin‘: " y l cuts Mco Aoifoage ol o n t C ud midsummer until well into the winter, nobudlhmonannlpieuous along the roadsides of eastern North America than the common sumac. It is so atâ€" tractive in fruit, particularly when the leaves also turn red after frost, that prdenen have forgiven it for being commonplace and native, and of late years have takeon it into their gardens. A very few of the thorands who have seen and admired the brilâ€" liant fruits may have tasted them and found that they were distinctly acid, rather like lemon juice with a hint of strawberrf or cherry flavoring. Fewer still have learned that they are indeed so lemonâ€"like that we can «use them, as did the American Indians, to proâ€" duce a very refreshing fruit drink which can scarcely be distinguished from genuine lemonade. 4Amne af aur ‘common redâ€"berried "Any of our common redâ€"Derfifa summerâ€"fruiting sumacs may be used : the common staghorn sumac, its milkyâ€" juiced relative, the smooth sumac, or the much smaller dwarf sumac. The :; c:t;b:nâ€";ndo any time after the fruitts have ripened until the berries have fallen. The rimsfl_d the fruits can be tested in several ways, most easily by the smell. When fully ripe they smell surprisingly like red raspâ€" berry jam. It may be that the dark red color adds to the illusion, but no other two materials have ever seemed so strikingly similar in odor as sumac berries warmed by the sun of an August afternoon and freshly made raspberry jam. A more exact method of testing the fruits is by the taste. The fruits are ripe if the finger, when rubbed gently oyer them, tastes sharpâ€" ly acid, much as though it had been stuck in a cut lemon." It seems that the flavor in which we are interested is Joqu'l in the hairs which Tldth» the Truif. the juice itself being bitter. Tor this reason one needs to get ias much favor as posâ€" sible out of the hairs ard as little as possible ‘from. the rest of tho plant. Then about the equipment: "I itt‘e equipment is needed to make the drink: one or two basins or large bowis, a finsâ€"mithed checsecloth, and a pitchér of water. Fill one of the bowls paritly full of water, take up a single head of sumas and break or brush off the separate berries, workâ€" ing as rapidly as possible.. Repeat the process with two or three more heads until the water is fairly full of berg ries. Then plunge the tips of the fingers into the water and rub the berâ€" ries briskly between them. Do not squeeze too hard, for the object is not to press out the juics, but to break the tiny hairs on the surface. Rub for a few miputes, then strain the liguid through ‘a "doubleâ€"folded ~ cheesecloth, swesten, and dilute to taste. "‘But what about poison sumac,‘ some on> will say, *is there no danger or getting hold of it by mistake? None at all, as long as only redâ€"fruitâ€" ed sumacs are gathcred. So much has been written and told about ‘poison \cumacs‘ and so few people have seen [the real article, that in many parts ;of the country it is commonly believed \that red sumacs are the poisonous \ones. Fortunately, the true poison |sumacs are strikingly different from | the redâ€"cerried ones. They are swampâ€" \loving shrubs and are seldom met with | by those who fear wet feet. Furtherâ€" 4 &0 ww Hroohint veidd | "Give him a the day,"> mss 0n aunamnie " n 0 "If the directions have been {ollowâ€" ed the fiavor may be depended_upon. It yaries somewhat with the three speâ€" cies used, but may generally be comâ€" pared to lemonade with a dash of therry ujice. The color is quite anâ€" other matter. It is never twice the same, and can be anything from a dirty ‘yellow or ruddy brown to a bright rose or orang . Freshly ripâ€" ened fruit usually gives brighter colâ€" ors than that collected during the winâ€" ter, but even here there are too many exceptions to pormit a rule. | _ "What is your chief wo "Money." _ "I didn‘t know you | an#:" > "TMhaventt." i‘ more, their berries are a dirty white and hang down in open clusters. For them, as for many othtr poison berâ€" ries, the rhyme we loarned in childâ€" hood is a rafe guide: "‘Berrics red, have no dread. Berrics white, filee from sight‘." so that it can be seer when El;o ';-m: is finished, Change~the picture often, Bo that the ch#ld‘s curiosity will be aroused. # Candles: If candles are placed in the refrigqrator for several hours beâ€" fore lighting them, the wax will not ru. ndown: Into the candiesticks, or onto the table. â€" New Use for Paper Plate: When you have a paint job vnder way, try pasting a paper plate under the paint can. The pite catches all drippings, and the can may be safely moved from place to place. * Another Inducement; Af you have difficulty in getting the smal; child to drink milk serve the milk in a glass and paste a brightly colorea picture on the bottom of the glass in (CHBE§NOHILL4Q Aactor. My !h is "sléan * *Triata.. Housekesping Hints 4 talks 19 his sleep"" *Doctor: him a chance to talk during e t your _ chief worry* had "Morothy bed bher 4r« hber climb t e she cams: ed worrs lated her u"hy | m?n as peared pI might be from a 1 the moth "Oh, I for that‘ though 1 in my «< Allen. WH still n the pl that tree Alle ing it lloh puttin or £of Allen. few n mother points before or un! first to have â€" not f« hang! have cause would think tearin the f¢ for cl know in a : punis) vir mat th imp Perh blam dam: her. lie 1 brok that sons Som child that adn desir« playn and : get o formi W win she fast by « of t Truth TY tish red Allic is p: ©00 ,( tere is n the 1 ol Age con the tea Cal & mot! came «C d h