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Exeter Advocate, 1913-8-7, Page 2AT THE END OF k RUED "'A cross oountrywalk," announc- ere Miss Molly Dale to her asseere bled pupils. "How many children' ;would like to ga with me 2 Fourteen hands fanned the air vigorously while the remaining hands in the room wanted to wave assent also but Saturday morning brought household tasks, chores for the boys and music lessons for many,. s• "Very well. Those who would like to go with me can meet .nae here at nine o'clock to -morrow morning, You must be on time, for I must be Ihome at noon. School is dismiss- ed," Saturday morning found the eager fourteen: at the schoolhouse warmly equipped for a tramp a •cross the snowy fields. When Miss Dale appeared they set up a shout of wel- come for the teacher, who was a pretty sight in her short blue skirt and sweater with crimson lain-o'- shanter that matched the reeled her lips. She looked like a :little girl, "Now, we are ready. I shall go ahead and lead the way, Four boys i next—then the girls—and the "rest of the boys : to bring : tip the rear. Remember, boys, you are .to look out for the girls and help them over the rough places," The boys grinned sheepishly and the little girls giggled together un- til the group straightened out into a long line across the schoolyard.. e It was only a, light snow that had fallen, and with every thump of their sticks the pedestrians struck the frozen ground -beneath, In the woods the trees creaked in the light wind and sent powdery whiteness down to sting their faces., Now and then a rabbit scurried across the snow or a. squirrel poked bright eyes out of some safe retreat. In places where the sun struck warmly one, could glimpse trails of green and dots of red where the partridge berries grew. Presently Molly turned into an old wood road that led. no one re- membered where. It is greatfun k explore unknown roads, and all the children skipped joyfully: -Un- doubtedly they would come out:. into setae snowy field, and that meant a tramp through the untracked`'svhite- ness—perhaps startling a flock of ' quail --over fences or under them. F A barbed wire fence snarled across their way, and they g=otover it and under it somehow, and 'found that they had lost the wood road. This was all the better. ' Suddenly a laurel hedge loomed before them, and with a wild whoop the , group separated and broke through. Miss Molly smiled and trailed after them. When she looked around for her pupils she saw to her dismay that 'they were romping and racing about the grounds of a handsome house. Surely she had seen that house before—from a. different angle. Suddenly she gasped for breath. Now she knew ! It was the home of Jared Smith- ers irascible old bachelor and one of the trustees of the school. Soinehow-she had blundered. This escapade meant farewell to an- otber year's teaching in tbe Glen Hollow school, and Molly did like her "position so much. Desperately .she darted down past the house in a mad desire to gather her shouting flock and rush them out of the yard. Areae flew past 'a trim little summer -house a long arm shot out of the door and caught her arm. Molly screamed in surprise, and when she saw her captor she be-. came quite lump in his strong grasp. It was Mr. Smithers, peering near-sightedly at her. He wore a house -coat and thin slippers, and his thick brown hair was tossed wildly about his head. "Little girl," he roared crossly,. "what are you doing it my yard eh 4" "1--I don't know," stammered Molly, feebly. She squirmed under his clutch. "You :are hurting my areas, sir," she added. "I beg your pardon," he said gruffly. He released her at once, but stillhe stared down at her drooping little figure, "What are you doing here—and those others'? Are they your brothers and sis- te rs. f" Molly stared aghast at the four - leen, and then a ,smile crinkled her lips and the corners of her brown eyes, "No, sir," she said demurely, "they are any children.'' "What i Tut—tut---what do you mean? Ah, I see, you are playing a joke upon me—well, clear out, all of you—right now !" Molly hesitated. Now wet her chat ce' to vanish' with her innocent pupils; if M. Slnithera had not re whst. she lifted her brown, eyes so innocently to hie. and said rep KWh, fully ""I em afraid that you do not re- cognize rte, r. Smithers.." "Why ---why..,..' he bent down testily and looked at her through his glasses; what little girl was .this that epoke in such a grown-up way? "Who -. are you?" "1 and Mies Dale, the sehool- tea,oher," adrua.tted Molly" with a sinking: heart. Mr. Smithers stared at her. That is, he stared until he happened to see the crinkly smile that still trellis Wed on her lips, One could not say that be smiled in return, But his. lips did relax their Brian lines, and a queer look came into his blue eyes, ""Miss Dale—eh l Well, what's all this?" Molly told hint with a sweet lithe dignity, •thee somehow' melted a bard, knotty place in his heart. ""We did not mean to trospass--. we will go at once, Mr. Smithers," she eonoluded, moving away from him. "Wait," he commanded, and then, grinning in rather a shame- faced way, he went on ; ""I'm afraid I frightened you, and er — if you're +cut for a good time, why, let the youngsters slide there oil the ice if they want to. I'll Have Mrs. Powell, my housekeeper, hurry din- ner along, and they ,can stay. Per- haps you would like to come in and see my pictures and books 2" Molly's heart was dancing wildly, but she put on a•little prim -school ma'am air and shook her head. ""Thank you, Mr. Smithers, I will come in by and by with pleasure, but for the present I will remain with the children and see that they do no harm too your lovely grounds." Mr. Smithers assented reluctant- ly, and went into the house, while Molly hastened to the wondering children and told them the startling news. At first there was an inclination. for wild flight, but. when Mr. Smith- ers and his hired man appeared with two old bob -sled's that • had been found in the barn,' they. changed their minds. They also changed their opinion of the gruffness of Mr. Smithers, for now, in thick boots and warns sweater, he coasted with them down the steep hill' baek•of the house and quite forgot that he was a school trustee and a woman -hater. • Molly grew pinker and prettier' and happier every moment, and af- ter they had eaten a delicious ner in the big dining -room they all trooped into the library, here Mr. Smithers wound up the talking ma- chine, and they had a feast of fun and music. It was almost dusk when they bade their host good-bye, and they stood before the house and gave three lusty cheers, -and he waved his hat frantically in response. Somehow that day Jared Smithers had found his lost youth. In spite of this day of pleasure, and many others that fell to the little school -teacher, Maly Dale did not come bane to teach in the Glen Hollow �school, for when. June came she had promised Jared Smithers that when . her wedding. clothes were made she would return to Glen Hollow as his wife. SPITTING ON STREETS. Sanitary Experts Urge English Cities to Adopt By -Law. The methods by which disease is spread by the unthoughtful were explained by Dr. Morley Mathieson at the Sanitary Congress, held this year at Exeter, England. Visitors to London are often dis- gusted by' the objectionable habit of the lower classes, and even` of those who ought to know better, of spitting in the streets. It not infre- quentlyhhappens that passersby on the sidewalks find themselves spat. upon, not wilfully,` perhaps, but carelessly, by passekigers on omni- buses. It was this habit of spitting that Dr. Mathieson took for his subject. "There are few circumstances that necessitate. habitual spitting," «he said. ""Tobacco smoking, for ex- ample, ought not to call for.it. "`While the most common: infec- tion distributed is that of tubercu- Iosis, itt:iis well known that -casual organisics of many other diiseases,. such as pneumonia and cerebro- spinal meningitis, can be similarly spread. The part played by indis- criminate spittieg in the one dis- ease of consumption is, however; sufficient illustration of the need of compttlsory control. "The; majority seem to regard habitual spitting as natural " and necessary, and observe neither vare in the=manner, of disposal nor anything approaching privacy in the •act. Spitting here, there and everywhere is regarded as' a pre- rogative by the freeborn Briton," g4 IIAVINO EATEN,' WHAT THEN If you were to see u fireman throwing small pieces of dynamite, soggy wood, tin cans, uiud and some gestion, which is called bile. Bile coal into his furnace you would is secreted by the liver and is slight - know he was a poor fireman. You 1y alkaline like the saliva, 'would also know that he co�txld. not In the fourth step, in digestion the get up much steam, and that he would soon clog things up so that he Pancreas, which is a gland that lies would put his power plant out of Just behind a'nd slightly below the business. That is just what many •stomach, :secretes a fluid called pan creatiG juice, which, unlike gastrin so-called intelligent people do' when juice; is slightly"alkaline. This they mix whisky,'coffee, starches, acids, sweets and a lot- of mushy; 1?Luce is emptied, into the duodenum greas •thin in their stem dust above where it connects -with M I have recentlyreceivedc t u-� the small intestines, If 'any food ho matter has not. been dissolved by: sands of -letters which convince me the action of hydroehloriic acid,, it f that the vasa majority of people do :will be acted upon by the pancreatic s not really know what digestion, as - people similation and metabolism ' re therefore, ''I am goingto explain ' From this it will be seen that the these things in s simpleP g four digestive fluids above. described. a language alternate—first an alkali and then apossible to show the reader that an acid; This is so arranged that s everything he eats should be care- fully selected and for a specific pur- pose, any atom of food not dissolved by t pose, writes a well-known physician, one will be caught by the other and P s reduced to solution. What we call appetite is nota Assimilation'' is the act of absorb-� 1 good guide, for people have appe- ingAthe nutrition after it has been tites for whisky, tobacco, various prepared by the various digestive a kinds of drugs, sweets and coffee, steps above referred to. The pro - all of which goes to show that the , cess of assimilation is the tubsor - appetite cannot be trusted. `tion or passing of the the ed food E the A g I gastric juiee, and when' we take food into the stomach, they empty their contents and mix it with the food, so as to dissolve all such things as could not be dissolved by the ealliva, In the third step in digestion the. food from the stomach passes into the duodenum, where. it comes in contact with the third fluid of di- '�'�VM9�r"'4"IiR+N'r+Rhlr'w'M Choice Recipes, Tota.atoes With Cream Sauce.— Wipe, peel and slice three solid to melees. Sprinkle with salt and pa prika, dredge with flour and saute to a golderx brown ill th t bl res apiece e spoons butte"r, peace on a hot plat- ter and cover' with one cup white sauce. Lemon Sherbet.—Four cups wa- bei•, two cups sugar, three-fourths cup lemon juice, white twu eggs, Melee a syrup by boiling water and sugar twenty minutes. Add lemon ince, cool, strain and freeze. When rozen add beaten egg white and tir thoroughly. Scrambled Eggs with Tomato Sauce.—Cut fine three tomatoes and cook for ten minutes in two table- spoons butter, one-half teaspoon alt and a few grains of paprika; hen drop in three unbeaten eggs; Cook, stirring constantly until the eggs are cooked. Serve at once on lot toast, - Creamed Carrot Pulp. Wash nd scrape carrots and grebe outer red portion into bowl. Season this P with salt and paprika, mois- ten with cream and heat very hot in a double •boiler. Place' in a baking dish, "Dover with buttered crumbs and brown in the oven. Codfish Balls.—One, cup codfish, very rna one puts into the 'stomach that cannot be converted material anto the circulation through into energy, 'bone, brain, or, tissue, the thousands -of little canals which clogs the digestive organs ans d tl lead out from the intestines: g an to Food material was once. consid- ered 2,000 Miles of Small Tubing thoroughly: assimilated when it through which the blood circulates so that he probably gets out of his two cups potatoes, one tablespoon. had been passed into the blood, but butter, dash of paprika, one egg. later` research has:. rather changed Put fish in bowl of cold water and pick' it apart. Boil potatoes and codfish for twenty minutes.' Drain, mash and beat well with fork, Beat in butter and pepper.. Cool and add egg. Drop by spoonfuls in deep Danish Cookies.—ane and one- half cups sugar, one and one-half cups butter, three eggs, four cups sifted flour, one-fourth • teaspoon soda. Sift soda in flour. Bake in buttered' pans, using a• pastry tube to" shape: the cookies. Orange Ice.—Four cups water, two cups sugar,:two cups "orange juice, one-fourth cup lemon juice. Make syrup by boiling water and. sugar twenty minutes; add lemon juice; cool, strain and freeze. Chicken Royal.—One' five or six pound chicken, four.sweetbreads, one can; mushrooms. Boil chicken day before it is to be used and, allow it to stand in the liquor over night. Then cut up as for salad. Boil sweetbreads. Into a saucepan put one quart of cream; into another put four tablespoons of melted but- ter and four tablespoons flour. Add heated cream, stirring until mixture thickens. Flavor with; a little chick- en, mushrooms and sweetbreads to- gether ; stir into the cream mixture, put in a buttered baking dish and cover -with buttered bread crumbs. Bake twenty` minutes. Chocolate Cake With Sour Milk. -One cup sugar, one cup sour milk, four tablespoons butter, two squares chocolate, one and two- f thirds: cups flour, teaspoon soda, one egg.` Heat chocolate, butter, one-half cup sugar and milk until the chocolate is melted. Add egg well beaten, flour and soda and the remaining one-half cup sugary th A Tomato Dish. -Panned toma- toes are tempting for' very warm days. To'cook them"cut firm to- matoes in hall and dip' them in flour, d seeing that they are lightly and evenly covered. Fox each tomato a heat a teaspoonful of butter in a frying pan, and when it is hot put in . the tomatoes; 'flat side down. e to cover the pan and cook them until they are tender and brown. .Make. t p th a e P -t x e f c e s 1V c s s l ii a p 0 d _d Sir Max Aitken, M.P. Once poor, now British M.P.' and multi -millionaire. body only about 50 per cent. of its the,` definition efficiency. mean the Digestion is merely the process of Complete Action of the Blood,aring food to be taken into the of assimilation prep tissues. The various. steps of diger- tion sere as' fellows; Food is subdivided or ground fine. by mastication. Nature ,pours into the o th fluid called 1' m u a 1 ca a saliva 'which contains ` pytalin. The ;prin- cipal: purpose of a pytalin is to dis- solve and prepare starches, sweets and many other things for diges- tion, therefore mastication should b tl h f d every loroug . inc more oo is masticated the finer it will bepul- verized or subdivided, and the more thoroughly the saliva will act upon its various atoms,'_ ' A' careful study of this first pro- cess of digestion will also show that. one should not eat too many soft, !fleshy foods, but that each meal should be composed of a liberal por- tion of'coarse Foods that require considerable mastication, for in the process of mastication rite salivary glands are filled and pour their con- tents into .the, mouth, and thus the, requisite amount of saliva:' as furn- fished to aid in preparing food. for final digestion. The second:'process of digestion takes place in the stomach.;' The stomach"is the first ',stopping place or depot, as it where, far our food. In the stomach walls there t are thousands of little cells or re- sognieed in her the 'teacher of the' septa les which secrete a fluid called s fourth grade whom he had` barely Talo things easy, if they dc,n't' gastric ,juice. This"iaehe second di- noticed, why they would 'all. esee a belong to others, gestate fluid and contains a: strong y pf judgnm�ent and punishment for tres- passing, She-ed"I dearly love to listen to v"orks tr It Bet Molly ;li � nc to ,c Ache B al � l ix .115 a t Wei i�, reran nr e• -a 5 n nd i • y did ,the ticking of a clocks It seems to t a'otnehow aha did riot relish being rte. that a clock hes • a•, language •of When one is nob hungry these little treated so eeetlidely. by any Men, . its own." ele_ "Well scarcely '>� y'a gastric' cells are empty, brit wheel old sr young•, She risked dismissal language—say a dialect. !hunger" •s spears they fill' up with GILLETT'S " .YE EATS D1R:'`-- w�Gll,1,E•TT COMPANY L�IQ LIMITED �. Ottos ONT. an extra rich cake is desired, cover the bars with chocolate frosting,. Home Hints, If a curtain or portiere pole i rubbed with hard soap before be- ing put up, the• draperies will slip on easily, 4 Potato balls` which are sautes ii butter after ,being. boiled are deli- cious, They should' be served with a ` generous sprinkling of minced parsley, A bare broom splinters matting easily; . If you have no ionghandled soft brush; make a grey canton flan- nel covering for the top of'the. broom. . To remove scoreh marks from lira en cut an onion in. half and rub the scorched part..' with it. Then soak in cold water, and the marks will diswppeali•. • Grease on a kitchen floor can be. softened by pouring kerosene over -it and letting it remain for 10 or 15 minutes; then scrub with soda water. , Paint and varnish 'can be easily: removed from the hands by first rubbing well' into them some grease or lard; then washing with soap and water. A frying basket should be dipped in boiling water or heated -in the oven `before being put in the hot. fat. It will thus not reduce the temperature of the laid. When scrambled eggs are served, make a tomato•=.sauce, adding to it a few Spanish peppers, • chopped fine. This will be a delicious ac- companiment to the eggs. Turnips are liked better by many persons if they aro parboiled and drained before the final cooking. A Tittle potato added to mashed turn- ips is a pleasing variety. When a fabric loses its color`ii washing, it may frequently be re—' stored by sponging' the material with ammonia and water. If this fails, vinegar may be' effectual. When stringing beads or sowing them on to any material' always have the thread well waxed. It will be 'stronger and easier to -work with, as it does not become knotted eas- ily. Paint stains may be removed rem woolen fabrics by rubbing with turpentine. If the stains are old and •do not respond to this .treat- ment, add ammonia to the turpen- tine. Some : housewives always make air ironholders of marble cloth, using suitable material for inter- ining. • The advantage is that they may always be wiped off' when sail- s'. When postcard photographs curl nd become brittle, rub them over with a : cloth dipped in a cupful of water to which a teaspoonful of gly- erine has been added to 'soften them. " To destroy red ants, grease tin lates with lard and put them on the floor, with a few sticks for the nts to climb up. Soon the plates will be covered with ants, which refer lard even to sugar.'Turn he plates upside down'on a hot fire. Never sit on the edge of a sick person's bed, and:never place your hair so that he must strain his yes or turn his head to see you,.. et directly in range'of his vision, o that he may. see you comfortably. ever whisper in a sickroom.' Lambe liver, which is very deli - ate, and not so much used as it de- erves to be, is delicious minced and erved on toast.' It is also. excel- ent diced; cooked two' or three min- tes in a tablespoonful of, butter, nd folded in an omelet, with pep- ers and a minced olive or two. A sweet biscuit may be made with rdinary biscuit dough, with the ad- ition of chopped dates. Roll the ough quite then, spread with placi- d lea of soft' butter, and then put on u. thick layer of chopped dates. On top place another layer of dough, and cut out with a small cutter. Bake in ra, hot oven. Gingerbread, or any cake with molasses in it, should have a slow oven ; , sponge cakes require the greatest heat, but the oven must not be too hot, as they burn easily. In firing all kinds of cakes the great point to be aimed at is to keep an even, steady heat. Before beginning to make any eake •see::about the oven and the fire ; prepare the tin and gather to- gether all ingredients and utensils, No natter how carefully a cake has be mixed it' may very easily be riled in the oven unless the bring atte-sided to most particularly. not only in receiving the nutrition from the intestinal tract, but in carrying and depositing this mater- ial into the various cells throughout the body: Assimilation in its broadest sense means the picking up of all the nu- tritive material that has been sub- divided into' its several.• elements by the digestive juices and making it into one mass and depositing it in the blood. Metabolism means all the changes that foods pass through from the time they enter the body until they are changed into energy or tissue or cast out as ° waste or ashes. Tech- nically speaking, it means the con- structive process, which, in other words, means the process` of build- ing up tissue by assimilation of food and the .processes of tearing down tissue by work or activity; thus the formation of muscular tissue from the conversion of carbohydrate (starch and sugar) into; carbon cli oxide would he an example of des- truction. The process of construe tion absorbs energy or heat from the digested food,'while destruction produces heat, as a result of oxida- tion, as do ordinary fuels. This ex- plains why muscular work warms he body. If aneeintelligene person would et aside one week out of every two months and eat plain, simple, pure• odds, study and keep a record .of , results, e would soon learn how to. select, eerie ins acid propor- ion his food according to his age and the work he does. The results would, be so good that they' would stimulate his interest a well -seasoned white sauce, pu the tomatoes in a. hot dish and you the sauce about them. Strew w minced parsley. Individual Pineapple Pies. -Mak a flaky"pie crust from any good re ripe, roll out thin and bake in'si pastry shells (using deep cup cak pans), and fill. with two i cups- o fresh shredded or canned pineapple cooked in double boiler with one cup of sugar and thickened with, table- spoonful cornstarch' dissolved in f 6 to h half cup of water: Add meringue o two stiffly beaten whites of egg and half `cup of sugar. Return oven to brown lightly.: Serve wit candied' cherry or strawberry on top. Strawberries or cherries may be substituted =for pineapple. These individual pies are more attractive and easier to serve than a large pie. Date Bars. One-half cu oA � gran- ulated sugar, three eggs, one and one=half cups of pastry flour, one teaspoon of baking powder, one s half pound" of dates, three-quarters cup of chopped nuts. Cream yolks acid, called in the leading; medical theIt h and sugar until light; add baking powder, nuts, and dates to .flour, beat in gradually. then add the stiffly beaten Whites. Mix well, then bake in flat, ungreased square layer pans,' When cold remove from tin, cut into oblong bars about one inch wide and three inches long. Sift` confectioner's sugar over. If se much that eating would not; only become, a very great pleasure, but. It would became one of the most interesting studies in lite, for there is nothing so fascinating: as to study and experierent with a thing with which we can get results andget . b rt is them quickly,