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W and sluavres. This maut, it I% HU6, ) â€" iriumrme amw. a slave, but he is also a Christian l'n:l..l HOW TO ORDER PATTERNS. therefore, a brother, and he must be| Write your .ame and address plainâ€" :;‘«'c'n!i]flu"k it"“n tho] hm::ethol(]], not on; ly, giving number and size of such ie old footing only, but also as s brother for whom Christ died. '!."hi:i :?tttfl\l C Pm (Ceome 3 E:u:lou o cky wnion in Christ is to change all other | :umpo fee " Oe O oenele when relationships, v. 16. To crown the M Loih u) for each -'“m‘h" and anpeal, Paul reminds Philemon that u(ldr‘efls o e order to Wilson Pattern his own Christian faith is the direct Service, 73 Wost Adelaide St., Toronto. result of Panl‘s effort on his behalf, v.| Patterns sent by roturn mail. 19. ]ln ?h; cl;winz sentences, the e apostle speaks of his entire confide in the generosity of Phflflno:."l;llsn;: Anger is not sinful, boecause some requires him to get ready some place degree of It, and on some occasions, where he may stay, as the trial is\ s inevitableâ€"but it becomes siniul likely to end in his release. when it is conceived upon slight «nd F4 ”1‘».,;{"”. is l)l:) latter in v:vhich we|lradequate provocation and when it an er see the fine spirit of the| continues long.â€"Paley 2. Onesimus was one of Philemon‘s slaves, and probably of a low and mean type. "A Phrygian slave was one of the lowest type to be found in the Roman world." The slave had atwen some money from his master (v. i8), and had escaped to the city of Rome, which was the refuge of) criminals. In the narrow strec‘ s and dark cellars of that great ear al it was not difficult for one of this ~lass to escape detection. Howeves the eyes of God were upon him, ar | by some unkrown means this poor =an was brought into contact with Taul, where he learned to love Christ. The mivacle of conversion was again enâ€" acted. This weak, despised Oriental was brought to a new life, and his devotion to this man who had been the mears of his salvation knew no bounds. HMe became very useful to Puaul, who would have liked to keep him with him. But evidently conâ€" science had been at work in this runâ€" away slave, and after doubtless many conversautions, they both decided that some attempt at reparation, or restiâ€" tution, must be made. soldier‘"‘ of Paul, and to pass through dange Christ. See the refere Colossians 4:17. From that Philemon was a standing, a man of mea the church, and a~ g friend of the apostle. 2. Onesimus was one slaves, and probably . mean type. "A Phryg one of the lowest type the Roman world." 1 atuen some money fro (v. i8), and had escap of Rome, which was â€" criminals. In the narre dark cellars of that g was not difficult for on to escape detection. eyes of God were upor some unkrown means 1 was hbrought into conta where he learned to lov mivacle of conversion i t friend loveth at all it e Y 17. C CTiO® â€"â€"This Epistle to on is the only purely personal letter in the New ‘festameq:, and i# one of the most interesting, reflecting the tact and generosity of the great man 1t belongs to the letters Paul wrote from Rome, when he was a prisoner waiting for the result of his appeal. Here we have instruction on the place which friendship is meant to take in the Christian life. The letter may best be studied, not by takâ€" ing each verse in order, but by conâ€" sidering the three characters: (1) Philemon (2) Onesimus (3) Paul. 4 T2GmUn (2) Unesimus (3) FPaul, 1._ Philemon belonged the the city of Colossae, and had been won to Christ by the efforts of Paul, likely during his Ephesian mission. In v. 19, we are told that Philemon owed his soul to Paul. He was apparently one of the leading supporters of the local church, was,a man of means, and had given generously to the poor sawints, v. 5. He also took part in religious teaching, and was an evanâ€" gelist as well. ;aul referred to him a« his "fellowâ€"workman," v. 15. The Christions evidently gathered in his house for their regular worship, and we read in v. 1, of his wife, Apphia and of Archippus, who was possibly his son. This man is called a "fellowâ€" soldier‘" of Paul, and may bave had to pass through danger on behaif of Christ. See the reference to him in Colossians 4:17. From this it is clear that Philemon was a man of high MUTT AND JEFF.â€"Bud Fisher h ans, f great A 1. (2) lthulnT(‘huhl that this letter shows way in which the truth of Christianity was beginâ€"| x ning to influence the great social 1â€"â€"Paul and lives of the world. Slavery was a| n 821. Go!â€" terrible crime. It was one of the loveth at all worst features of the ancient world.l |'l'lu slave had no rights. He was, like| . iany other piece of possession, at the | Epistle to disposal of his owner. This was one irely personal of the blackest plagues in the Roman‘ imeat, and i+ "Empire, and had much to do with its‘ ing, reflecting fall. One might naturally expect | of the great Christ to have some cure for this evil.' : letters Paul However, we do not find in the New | en he was a Testament any program for the liberaâ€" : result of his tion of the slave. But we do find that instruction on Christianity sought to change the : hip is meant heart. It preached the gospel of love an life. The to master and slave alike, and the new d, not by takâ€" germ of this grace and truth worked , but by conâ€" in the lives of men and women till iracters; (1) |the time came when it was made clear (3) Paul, _ |to all that it was intolerable that such i the the city a social worry should continue. Siayâ€" been won to ery was a sin against Christian broâ€" f Paul. likely therhood. # Sud eader in ‘ personal | to re. . A new slender type combination, wever,| fitted through the bodice and hipline, 1 One.| with lower part cut cireular to proâ€" i may vide sufficient fulness to hemline, to irst of | take the place of a slip. Touch of emâ€" hat a|broidery gives it a real French apâ€" in "h“g pearance. 1t is ideal to wear beneath t"‘.):‘i:fgftho smart slender hipline frocks. m“nti Style No. 223 in sgizes 16, 18, 20 years, e was | 26, 38, 40 and 42 inches bust measure, that’m-d can be made as simple or as claâ€" ,. the borate as on« chooses. For everyday g. lleiwralions, washable silk radium, flat I thusiqilk crepe or hatiste is practical. ""'""}'-' CGecrgette crepe, ninon, flowered chifâ€" P ""l" fon voile and crepe satin are fascinatâ€" "stole. | ing fabrics. Size 36 sequires 2 yards Paups| of 40â€"inch material. Price 20¢ in ndent stamps or coin (coin is preferred). evoluâ€"| Wrap coin carefully. Emb. No. 11119 Anger is not sinful, because some degree of it, ard on soms occasions, is inevitableâ€"but it becomes sin/ul when it is conceived upon alight «nd Iradequate provocation and when it continues long.â€"Paley. sion of simple dignity, of refined courâ€" teay, of large WD‘“‘. and of warm, personal aection, the Epistle to Phileâ€" mon stands unrivalled. PARIS CHIC tes y NQOETIE is â€"â€"New York. :l‘l:d.l'r“h to Plulo-1 Sct > im nt to note| Mix mm:yinwhieh-lfllol istianity was beginâ€"| and â€" 1 e the great social Season ‘1d. Slavery was 8|â€"enough It was one of thel . _ CC "As an expresâ€" 2 2 3 ! _ Beat egg yolks with four tableâ€" §spoons sugar; add orange juice and !grate(I rind, lemon juice and grated rind, and hbot water, and cook in ;double boiler until mixture thickens, stirring constantly. Beat egg whites | until stiff, add two tablespoons suâ€" ‘gar, and fold into first mixture. Chill; |line sherbet glasses with ladyâ€"fingers; fill with orange mixture and serve. , Tenderioin of Beef Stuffed with | Oysters } Large tenderloin, one pint oysters, T School Children‘s Sandwiches e| Mix thoroughly together I can h‘ salmon, % pound of cottage cheese iâ€"| and °1 small can pimento peppers. l : Season with sait and pepper and add #|â€"enough thick cream or any good salad d'. ldmulnc to make a smooth ~paste, re.‘ thin enough to spread. Butter 1 e thin slice of brown or bran bread, e| spread filling on thin slice of white nfbread. and put togetber. E:! Porto Rican Roast 1.| _2 pounds round of beef, 1 small botâ€" w | tle stuffed olvies, 14 pound salt pork, iâ€" 1 onion, 2 teaspoons salt, 1 pint canâ€" t ned tomatoes, % pint boiling water. _ _ Mix and sift dry ingredients; add beaten egg and milk; beat thoroughâ€" ly, and add butter. Drop, by large spoonfu‘s, on a hot griddle that has been rubbed over with a plece of raw turnip, which will prevent cakos from sticking without the use of butâ€" ter or grease. _ When griddleâ€"cake is puffed, full of bubbles, and cooked on edges, turn, and cook on other side. Spread cakes , with orange marmal aade; roll up like jellyâ€"rolls; sprinkle with sugar, and serve at once. Fairy Fluff 4 egs yolks, 4 tablespoons sugar, % cup orange juice, grated rind 1 orâ€" ange., grated rind 1 lemon, juice 1 lemon, 2 tablespoons hot water, 4 egg whites, 2 tablespoons sugar, ladyâ€"fingers. i 3 tablespoons melted butter, orm;:,"‘ marmalade. Orange Balls Soak orange peels three days in cold water changing the water daily; then put in hot water, and boil until soft. Drain, wipe dry with cheeseâ€" cloth, chop fine, and measure. Take an equa, amount of sugar, and for each oneâ€"third of a cup of sugar add two tablespoons each of water and butter, and boil until it will spin a thread, then add the chopped peel, boil about five minutes; cool; put on a board, sprinkle with granulated sugar and shape into small balls. These may be rolled in coarse sugar, and allowed to dry, or they may be dipped in fondant, flavored with vanilla. They are delicious dipped in chocolate with a few grains of orange sugar sprinkled on the top of esch chocolate before it hardens. Griddle Cakes 2 cups flour, 1 tablespoon bakingâ€" powder, 1 teaspoon salt, 3 tableâ€" spoons sugar, 1% cups milk, 1 ege, | _ Cook cranberries and water until | fruit is very soft; then strain | through a double thickness of cheeseâ€" | cloth. _ When cool, add fruit juices, 'syrup and charged water; pour over !a block of ice, or a mold of frozen }orauge or lemon ice. Makes 5% glasses; 16 punch glasses. ’ Quirled Potatoes Roll potatoes until tender, drain 1 mash,. _ Add enough milk and a pinch of baking powder to make Buff and tken for each cupiul of mashed potato allow one tablespoon-i ful butter, 1 teaspoonful honey and 1 teaspoonful lemon juice. Mix thorâ€" oughly, spread in flat rectangular tin, brush top with butter and oven toast. Cut in two inch squares and serve at' once. ! Make small slits or holes in the meat with a sharp knife on each side of the roast. Cut the salt pork in small strips an inch long and stuff the boles alternately with these and with stuffed olives. \Fry out the salt pork in a heavy, kettie, slice the onion, fry it in this, then remove all bits of cnion and salt pork, brown the roast on all sides and add oneâ€" half pint boiling water and the toâ€" matoes. Season when half done. Simmer for three hours. Cardinal Punch 4 1 pint cranberries, 1 pint wa!er, 14. cup orange juice, 11 tnblespoons‘ lemon juice, 1 cup sugar syrup, 1‘ pint soda water or Apollinaris. ‘ Tasty Recipes ge | Melt 2 cupfuls of granulated sugâ€" ar in the strained juice of 12 lemons then add 6 peeled and sliced lemons, , (alive very thin). Leave all in a big ibowl set in ice until just before seryâ€" |lug as it cannot be too cold. Then transfer it to the punchâ€"bow! and add to it 2 quarts of finely pounded ice. Stir and pour into it, from a beight, 6 bottles of pale dry ginger ale. Lastâ€" ;Iy add 2 dozen sprays of fresh green | mint, washed and slightly bruised beâ€" tween the fingers. ' Little Johnny had never known his Uncle Toby to spend agfew days with them before, and when he removed his hat he started laughing because his uncle was bald. "What‘s the joke, Johnuy?" asked his uncle. "Why, tee hee hee! mother‘s put a brush and comb in your room!" tittered Johnny. Split the tenderloin. Season with 'salt and pepper. Make a dressing ‘with the oyster, crackers, and seasop with salt, pepper, and celery salt. | Spread part of the one tenderloin | with dressing. Put the other oneâ€" !halt tenderloin on top. Spread with | more dressing. Tie togetbher with | string and bake. Baste often. To have a great market, we need a nation with leisure.â€"C. F. Kittering. â€" _ vwivTAMIV ARCH'VES TORONTO "Put a layer of best raspberry preserves into a sherbetâ€"glass, then a tablespoonful of French vanilla iceâ€" cream, then another of the preserves. Top with sweetened whipped cream, colored green and flavored with pepâ€" permint. Plump raisins, drain and cool. Add lapioca to boiling water and add lemâ€" on, salt and honey. Cook in top of double boiler until taploca is clear. Remove from fire and beat in beaten egg yolks and raisins. Beat egg whites until stif and add to above mixture. _ Place cake cubes in a butâ€" tered baking dish and pour custard over them. _ Bake 20 minutes in a moderate oven (350 degrees F.) Serve warm or cold. 2 tablespoons granulated tapioca, 1% cups boiling water, % cup strainâ€" ed honey, 1 thin slice lemon. rind inâ€" cluded, 4 teaspoon salt, 2 cups neen cluded, %4% teaspoon salt, 2 eggs, 1 cup nectars raigins, 2 cups cake cubes. one icacup cracker crumbs, salt, pepâ€" per, celery salt. CURLC HEADED PRINCESS TAKING iN THE HUNT Princess Elizabeth, daughter of the Duke and Duchess of York, with her mother and her nurse, at a mecting in Yorkshire, her â€"first appearance in the hunting field. Raspberry Surprise Another Popular Member of Royal Family Honey Creme Min‘t Punch | Mix fruit juices and bread crumbs and let stand over night. Beat 8 eggs well. Add 1 cupful of molasses. Add to dry ingredients. Let stand 1 or 2 days. Pour into greased basins, put greased paper oÂ¥er top, cover with a saucer, and boil, without water comâ€" llng over the top, for 12 hours. Boil iagaln 6 hours; and when reâ€"heating for serving, another hour. Put a sprig / of holly in the centre. Serve in glices | when hot. | It would be delicious fun to have a wassail bow! around your own Christâ€" mas eve, Just heat your cider, plump hissing apples into it and start it on its jolly round. My communication to Premior Baldâ€" win cannot justly be construed as a diplomatic gesture. â€" Representative Fred A. Britten. Tie spices in cheesecloth. Bring to the boiling point slowly. Bo!l 15 minâ€" utes. Wasseal! One gallon of sweet cider, 114 lbs. of brown sugar, 62â€"4inch pleces of stick cinnamon, 1 tablespoonful of whole cloves, 1 tablespoonful of whole allâ€" spice, 2 large pieces of mace, 4 teaâ€" spoonful of salt, few grains of cayâ€" enne. _ Why not have a real old fashioned Christmas with a Yule log, flowing brew, plum pudding and all? It can be done easily with these two recipes for pitvm pudding and the wassall ; brew, One box of seeded raisins, % lb. of mixed peel (mostly citron shredded fine), 1 tablespoonful of mixed spices (powdered), 1!,; lbs, of kidney beef suet (chopped very fine). Put 1 lb of flour with it to keep it from sticking. Chop very fine like flour (this is the secret of good plum puddingâ€"do not grind the suet). Christmas Plum Pudding Two boxes of seedless raising, 2 lbs. of brown sugar (we English call it foot sugarâ€"it is very dark), % lb. of blanched almonds, sliced thin, grated nutmeg, 1 Ib. of bread crumbsa (white), 1 large carrot (grated), 1 teaspoonful of salt, 1 large apple (peeled and grated), 1 lemon (jutce and rind). Here is the recipe just as my FEng lish friend gave it to me: Christmas Cheer assail and Plum Pudding Mutt Can Rise to AnyEmer;enc; Cook together in & rather heavry brown and the mixture gives a brittle test in cold waterâ€"270 degrees F. Stir occasionally to make sure that the walnuts don‘t fall to the bottom of the pan and burn. Turn out into a buttered pan and, when almost cool, cut into squares. The whole process takes less than thirty minutes.â€"L. G. If 1 had had $700,000 1 would n.\-e;i.:.‘ shown t] kept it myself and not given it to anyâ€"/ mately 85,{ body.â€"Aimee Semple McPherson. lhrerl cattle One and oneâ€"half cups honey, 1 cup ground black walnuts. Cream together the butter and sugar, add 1 whole egg and 1 egg yolk beaten together, the honey, grated lemon rind and flour sifted with baking powder. ‘The dough is quite stiff and must be kneaded to make it smooth. Roll out thin and cut in rounds. Brushing over the tops of the cookies with slightly beaten white of egg and sprinkle with finely chopâ€" ped almonds and sugar. Bake in a moderate ovenâ€"350 degrees. Honey Wainut Brittle Perfectiy delicious and easy to make: Honey Cookies HMalf cup butter, % cup sugar, 2 eggs, %& cup strained honey, grated rind of 1 lemon, 3 cups flour, 4 teaâ€" spoons baking powder. | P Cover the cocoanut with fresh milk and let it stand for a few minutes. Strain before using. Cook the honey until it boils, add the cocoanut and continue cooking until it is very thick. Then stir in the currants and pour into an ofled tin, When cold cut into inch squares. Half cup shortening, 1 cup sugar, 2 tablespoons honey, 2 cups flour, !; teaspoon cinnamon, 1 teaspoon baking soda, 5; teaspoon cloves, 3 cup water. Mix the ingredients in the order given, creaming the sugar and hutter well together before adding the honey. Mix spices aud soda with flour and sift into sugar and butter. Add water last,* stir well and pour into a flat buttered pan. Bake in a slow oven (325 degrees) for one hour. Money Taffy Hall pound dessicated cocoanut, 1 lb. strained honey, !§ cup washed curâ€" rants, milk. An Eggless Honey Cake An unusually good soft cakeâ€"and an inexpensive one to make: Stone dates and cut them up with raisias and nuts, Add honey, sait and half cup of water. Heat for five minutes, stirring constantly so that the mixture is warmed through evenâ€" ly. Cook the tapioca‘ in one cup water until clear (@bout ten minutes) and add with the sliced apple to the first miture. Turn into a buttered baking dish and bake in a moderate oven (350 degrees) for thirty minutes, or until the apple is tender. Serve cold with cream. f One lb. dates, 14. cup raisins honey, % teaspoon salt, 4& C nuts, 11 cups water, 4% cup tapioca, 114 cups pared and apples. more, too, serve AHPURMAUT TL 00 ing good cooks better, Most of them come in conta‘ners of convenient size for etorage on kitchen shelves, Those foods which aren‘t in airtight packâ€" ages had best be turned into preservâ€" ing jars. Strained honey is available in either metal or glass jars, easy to use and easy to keep clegn. Honey as a food is important in any family of children. Its ease of digestion and its nutritive value reâ€" commend it, especially for children‘s sundwich spreads. A good dessert for yonsters of three and four years is toast spread with honey. Any simple pudding recipe can be varied with good results bf occasionally using honey or maybe maple syrup instead of sugar. j Nowhere in the world is honey so well produced and so carefully. markâ€" eted as in Ontario. Another case where a home product can be enjoyed to the advantage of health and pleaâ€" sure with due regard to economy. | A particularly good honey fruit pddding for winter dinners is made of dried fruits and tapioca. | Honey ‘Fruit Pudding ' Thoughtful cooks keep on *"C‘"" supply shelves certain products which aren‘t usually classed as staples. Dates, raisins, maple syrUP, honey, nuts, package cheeseâ€"all of these ui\rd 2 " qo o uonl mt to aille â€" Ner PR ses 2o serve importantly in sbot;n s&ll, 4%, cup wal s water, 4 cup isstant eups pared and sliced Treats | Farm Notes on fi&il‘ eup most had some watermelon toâ€"day," "How was that?" his mother asked, "I was over playing at Bammy‘s house, and his mother opened the ijceâ€"box, and there was a watermelon in it. Sammy said, ‘Couldn‘t we have some* and if she had said *Yes,‘ we would bave." The report of the Director General contains a most inteoresting account of the efforts that are made by ihe department not only to eradicate such disceases as tuberculosis but to control such other diseases as cause heavy losses to live stock owner. to apply the tubcrculin test to all cattle, to slaughter and pay compenâ€" sation for the disdased animals and to disinfect the premises, At intervale thereafter the herds are agoin tested until reactors are no longer found. | _ In testing fog acidity or sourness { blue litmus paper may be used. This ‘paper may be bought at any druggist. hr the blue litmus paper is turned red iwhen put on the soil, it is proof of ‘sourness, and means that the soil needs lming or an application of marl |or ground limestone, ‘ In making the [ test it is better to take samples of isoll from several places and, after | mixing them, place a little of the soil jin a tumbler, pour on a little boiled [ water and stir into a thick paste. Into this press a plece of the blue ‘mmus paper and leave for fifteen ‘mlnuu-s. When removed if found to \be red the soil needs treatment. This ‘is one of the simplest of tests. Rapid progress is being made in clearing cattle on Canadian farms of the disease of tuberculosis. This disâ€" ease is very common in practically every country where cattle are raised. For many years efforts hbave been made in Canada to control the disease with the ultimate objective in mind of complete_ eradication. The Departâ€" ment of Agriculture at Ottawa has made wonderful progress in this work in recent years. Two main policiea are in operation: the Accredited Herd Plan, which deals only with puroâ€"bred herds, and ‘the Restricted Area Plan, which undertakes to clean up and maintain in a clean condition whole districts rather than individual herds. In the report of the Veterinary Direcâ€" tor General for the past fiscal year, available at the Publications Branch, CLEANING UP CANADIAN HERDS Lime and its compound are useful in clay loams, to render them less sticky when wet and more friable when dry. On light soils the lime very slightly cements the soil parâ€" ticles, making the soil a little heavier and closer in texture and less liable to dry out. Dr. F. T. Shult, Dominion Chemist, deals very fully with this subject in Bulletin 86, entitled "Lime in Agriculture," which may be had on application to the Publication Branch, Department of Agriculture, Ottawa. Wet, lowâ€"lying and illâ€"drained soils are very liable to become sour, and soils known as mucks and peat loams are quite often sour, Many light upâ€" land soils are slightly sour, due no doubt to a washing out and leaching away of the carbonate of lime. Lime or carbonate of lime has two ountstanding uses in agriculture, the correction or reutralization of acidity or sourness and the improvement of tilth or mechanical condition of soils. These points are both recognized as of primary importance in the producâ€" tion of maximum crops. Jiimmy came how In arriving at the standard descrip tions four strains of each variety were grown ip order to <secure typical plants. The Vegetable Committee of the Canadian Seed Growers‘ Associaâ€" tion coâ€"operated in this work. The standard description is given of the following varieties: Pilot, Laxâ€" ton Superb, Extra Early (first and best), Blue Bantam, Thomas Laxton, Laxtonian, Daisy, Lincoln, Alderman, Stratagem, ‘Telephone, Champion of England, Glory of Devon, Quite Conâ€" tent, Gladstone, Ne Plus Ujtra, Meltâ€" ing Sugar, Alaska, Advancer, Horsâ€" ford Market Garden, Green Seoded Admiral and Horal. l STANDARD YARIETIES _ With the establishment of the standâ€" ard list of variety names of vegeâ€" nbbs.thmuonnuolma:.«crlp- tions of varieties, and to meetl ruis need with respect to peas for garden and canning purposes the Experimeonâ€" tal Farm has just published a banset.4 in which is given the description of twentyâ€"two varieties of peas. As one of these, Extra Karly (first and bost), has in the neighborhood cf sixty synonyms there seems to be some need for the pub;luhlnc of the descripâ€" tion of some varieties, The descripâ€" tions cover the synonyms, type of seed, color, number of dry seeds per ounce, description of the plant, flowâ€" ers, fl""’ and number of peas to the pod, ‘and adnpuuon. The bulletin covering this subject is No,. 107, enâ€" titled "Peas," and may be had on apâ€" plication to the Publications Branch, Department of Agriculture, Otiawa. LIME IN AGRICULTURE me and said, "I al. _ < PI'O“I"‘SS trend towa» what is to The term is sequently, i &s the mind Progress i wisdom of t} o¢ the futgr; In a gress 1 purpose better. steady 1 whether structive and 840 p (( proces into p the id Aug of t W tion an« ations i in Dec« ing whi through to 118 me British b rl per i their with Win afford« their 1 north» propar the on Railw: suppiy ; left Cl ber 6, i day tha Mile aft the was with th an Ind4 trappe:® food | found trap line it, and A That Htt On th live were 1 Seven M fol ti th men OuUs the wit) P} n Niy It d Th WXFR Or m Scot ko n il dy th or