Loading...
HomeMy WebLinkAboutThe Exeter Advocate, 1917-8-30, Page 6leave A Spicy zest lvhich anaakes them n favorite preserving. fruit, incl several excellent vas. rieties are plentiful this year. ISMEEnitEillfEESEtelEeffs "Fara and Uncolored" for the sake o economical and wholesome deeserta., 10, 20 and 100 -pound Sacks 2 and 5 -pound Curtone Write for free copiea of our tIreo: Linn Cook 0ooke—also sending Willed Ball Trado• nark. .Atlantic Sugar Refineries 140 Limited, Montreal . Wei Si 5 OR, A DECLARATIONOF WAR. CHAPTER V.—(Cont'd.) i about Duncan. li he had chosen "'Won't all this be rather danger -1 wife, I could die easy." ous?" .asked Fenella, a little alarmed' "He'll choose one yet; and, please by the look of the wrathful black eyes,i God,. you'll he there to see it," and with her brother warning stip! "No, he'll no choose one, I tell you, fresh in her mind, "Will it not be It's these five years that I've been at bad far you to make an enemy of Mr., him, for it, but Duncan's got a head Bernell? He has so many ways of -I like a stone. He's taken up some idea of making himself unpleasant," against marrying; but it's contrary to "Then it's just got to be bad for me!' nature for a man to. be single at It can't be worse than bending for twenty-eight" ever under another's rnan's will—1 "Duncan is such a hard worker that crawling to his feet for fear of being' he can't take the time to go court - kicked. I'm too big to crawl, and too ing." clumsy. What! Isn't our lot hard, "He needn't go courting, There's enough, as it is? Is the skin we: Elsie Robson ready'to take him, if he ;year off our hands, winter and sum -1 would but lift his little finger. A mer, too little yet? Don't we have! bonny,stout . lass, just the sort we to take our lives in our hands often en- i shoulneed about the house. And ough at the end of those ropes, and with a croft of her own, and two cows upon those pegs that would barely upon it. You won't believe it, but 1 seat a'cat ? The ordinary risks of the ,can't get Duncan to look at herI'm quarry are too little yet, it seems, just wondering John---" since we're to be bullied into taking The weak voice wavered, and for a the by -ordinary ones too. The minis- `few moments the man with the invis- ter preaches patience, and ° 'of course I ible face lay still, gathering strength. it's his business to do so; but. he! "I'm just wondering whether a word ,shouldn't preach it beside father's bed', from you might not bring flim to his —or not to rue, anyway; for the band-! senses. 3t iybe if yon could'put the ages on father's face have a louder ! thing before him as a sort`'of duty — tongue, to ply mind. Do you think I now that I'm as likely as not to go, can look on that and stay quiet?" and he to become. the head of the He stared down at her with wrath- • family," ful inquiry, but Fenella found no an -1 "Yes, P11 speak to him if you like, swer, being most genuinely taken but only if you promise not to worry aback. In growing astonishment she; any further. Let us put„that aside had listened to the vehement Wads; now, Maybe you'd like to have an - which detached themselves so strange -"other word' with' Fen011a before she ty from the peaceful rush of the un-` goes, for she's got to be getting home, seen river, down at the back of the Shall I call her in?"' cottage. Her own indignation of a1 :Aye, to. be sure—call her in,'' said minute ago had been "swept aside like Adam: eager1y. "It's as grand as a straw by this unlooked-for burst of hearing an angel, that soft voice. of something so very like rage. Really, hers, Oh, but it was good of you to she had had no idea that this unknown 'bring her, John." DOMESTIC SCIENCE AT TOME Eighth Lesson Proteins are necessary for body building and repairing waste tissue. They are a very important constituent of our food, differing from all other compounds in their composition, ow- ing to the presence 'of nitrogen.' The human body is composed of eighteen per cent. protein. Eggs, meat, milk, cereals, peas, Deans, lentils are all protein foods. Protein. coagulates upon the•applica- tion of heat, acid or ferment. Sonie proteins are entirely soluble in cold water. The compounds of protein are divided into three distinct classes, namely: Albumens, gelatinoids, ex- tractives. The white of an egg is the purest for of albumen. It is found in the form of a thick, white, viscuous liquid; Albumen is also found in meat, -as casein in refile. It is in the form of a gluten in wheat: and cereals and as. legumin in peas, beans and lentils. It dissolves readily in cold water and coagulates upoxi the application of heat. Gelatinoids. The second class of protein. com- pounds are the gelatinoids. Gelatin. is found in the connective tissues, which are their leading constituent It is also found in meat; tendons, cartilage and bone; also existing in all bodily tissues. They are a very im- portant element in the body. .The,en- tin wall cells contain large propor- tions of gelatin. It is very import- ant that the manner of cooking food be of such a nature that every particle of this valuable substance be retained cousin of theirs was Co fiercely rebel- lious Presently Fenella s ood again be- side the cavernousbed, with more * * * * composure this time, already better Within the darkened cottage -room able to bear the -sight of those terribly John still sat by Adams bed, Iisten suggestive bandages. ing to the broken whispers, which, "You'll come again, Miss Fenella, with pauses of exhaustion, came from won't you?" pleadedthe injured man. under the bandage. i "I don't know whether it'll be given to The .joy of a great relief etlli pre- me to look on your bonny face again, dominated over the merely physical,but it's something to hear your voice' pain. ,. Ali, but it's no so unfortunate an ex- "Idon t so much mind now whether: cident, after all, if it brings me near - or not I've got to go. Bessie's doing; er to John's children" all right now, and it's quite in order 1 "I'll come again," said Fenella, that I should make the trip to the is- without hesitation, though only a few land ahead of her. There's just one minutes ago, while smarting under other thing I should like to have seen ! Duncan's veiled reproaches, she had before they put me in the ground."1 inwardly resolved that her first visit "Mind, you're not to worry," said. should be her last. To disappoint the John softly, as he paused. "These entreaty in the voice of the sufferer things are better in the hands they -re was quite beyond her strength. in than they could be in ours. i As alone she walked back down the "I know—I know," whispered Adam, glen she was thinking more deeply with the eagerness of latent fever; than she had ever done before.. She "but it will ease me to say it. It's had caught her first intimate glimpse into lives which yet lay so close to her own, and among the new impres- sions surging confusedly within her the only thing she was quite sure of was that she had got nearer to her father: At any rate, the secret of that zeal which devoured him no longer appeared so insoluble an enigma. This cut represents, an a small scale, the cover of our new Fall and Winter Cata- logue No. 22G, which will be ready for hailing early next month. The fashion pages, with thef fine half -tone illustra- tions of the latest styles in Suits, Coats, Dresses, Furs, IilIiile-y, Footwear, etc., e of speciKaI interest to women. The prices quotedare almost reasonable and we prepay charges to your post office or station on every gar, en1. illustrated. rite for a copy to -day. URRAY= KA Li Fish ear, 17 to 31 Settle .S t, E, TOROP•1Tp ONT.,, CHAPTER VI. "Balladrochit, "12th April, 1905.. "My Dear Ronald, -If you've got a heart in your body you'll board the next boat that ::comes our way! "Being a Highland landowner is quite too delightful for words, but not so simple a matter as in the innocence of my heart I had imagined. The amount of knowledge expected of me is appalling. Keepers and factors and chrofters and other strange crea- tures demand audience at all hours of the day, and lay before me problems which I'm expected to settle off -hand; about repairs, and renewals of leases, and sheep drives—whatever that may mean—and hundreds of other dark things. Since we got.here on Wed- nesday I've been chiefly occupied in veiling my ignorance. Yesterday my dignity had a narrow shave; for when I asked the headkeeper where the deer -forest was, and he pointed to a bare hill -side opposite, I only ,just stop- ped myself from asking what had be- come of the trees. Luckily, I remem- bered in time that a Scotch forest isn't a forest at all. But this is only one ainong the pitfalls that gape around me, and from which - I expect your superior experience to preserve me. Mamma is no good at all, though she does ail thata queen -Mother can be expected to do. In spite of twenty- three years' experience, she's remain- ed far too govern ssy to rule a honse; and for all her majestic presence, she's a ]Here toy in the hands of either umder or upper bailife. How do you think she's been spending her evenings since. we came her'? In robbing up her knowledge of Scotch history! As if it did not shine already with a perfect- ly blinding brightness! It's' in vain I keep repeating to her that it's any- thing bsit good .form to be so dread- fully well-informed; old; habits are too strong for her. She's got all the de- tails of a certain. Massacre ---with a big 1U—which it appears took place here once upon a time, and all the Canning Peaches. —Proteins. in the food, Extractives. The third class of proteins is extrac- tnes. This extract is the flavoring which is found in foods. Great care must let taken while cooking foods that nothing impairs this flavor or destroys its value as an important element of nourishment, Extracts are soluble in cold water. Protein is soluble in cold water and coagulates upon the application of heat, so that care and judgment should be used when cooking various protein foods. Meats. Two methods are employed to cook meat for., food.; First, where it is the object to ex- tract all the nutriment of the meat in- to the liquid or broth,, as in soups, neat teas and broths, The meat is cut into small pieces or chopped fine, added to the cold water and brought slowly tg boiling point, ' Then it is placed in a position where it will sim- mer or cook at a temperature of 166 degrees Fahr. This method extracts all the nutriment from the meat. Second, searing or "coagulating the surface of the meat. The meat is put to cook in boiling water or steam from five to ten minutes and then processed at a simmering temperature, or the, surface of the meat is brought in con- tact with intense heat for the same purpose, coagulation, or searing the entire surface. It iscthen processed. as directed in the preceding recipe. The second method preserves all the. nutritious elements in the meat. Freestone peaches give the best re - suite. Albertas and. Crawfords are the first choice. Make a syrup of two pounds of su- gar and five pints of water. Boil this for five minutes, then cool. Split the peaches in half and removee the stones. Peel the peaches and drop then into the syrup. This method prevents the delicate pulp of the peach from becoming bruised while removing the stones. Dropping the peeled peach into the prepared syrup prevents discoloration. When a sufficient number of peaches are pxeaared fill into, sterilized jars,' packing them closely together as pos- sible. Fill the jar to overflowing:. with boiling hot syrup, made by plac- ing in a saucepan and boiling for ten minutes, six cups of sugar, six pints of water. Now place the sterilized Tubber and lid in position and partial- ly tighten. Put, into a hot-water .ath and process for thirty minutes after the water starts boiling. At the end. of this time remove the jars from the, bath, fasten the lids as securely as possible, test for leaks and; then store in a cool, dry place. Spiced Peaches.—Prepare and peel the peaches justethesame as for can- ning. Let themstand in the stock syrup while" preparing the spiced syrup. Spiced Syrup.—Six sups of sugar, five cups of water, juice of one lemon, Place in a saucepan and stir well un- til dissolved. Now add the following spices, tiedin a piece of cheesecloth: one tablespoonful of whole cloves, one tablespoonful of allspice, two sticks of cinnamon, one tablespoonft.l of blade mace,two roots of ginger. Add to the syrup and then boil for ten minutes. Now pack the peaches into the jars. Pour the spiced syrup to overflowing in the jars. Place the sterilized rub- ber and lid in position and then parti- ally tighten. Process the ;jars for thirty minutes in a hot water bath, after the water starts boiling. Re- move from the bath, tighten the lids as securely as . possible and then test for leaks. Store in a cool, dry place. To use the stock syrup left after the peaches are all in jars: Place all the peach peelings in a large preserving kettle and add the stock syrup (the syrup used to lay peaches in while, peeling them): Place this on the fire to cook until the pomace is very soft. Stir frequently to prevent scorching. Strain and -bottle the same as for fruit juice. Or, to four quarts of this juice add quarter peck of apples, washed and cut into small pieces. Do not peel or core the apples. Cook until the mixture is soft and then drain as for jelly. Measure the juice and then return it to the kettle. Bring it to a boil and then cook fo five min- utes. e.. Add an equal measure of su- gar. Stir until well dissolved, then boil for eight minutes. Pour into glasses and store as for jellies. Note: A safe and reliable: method of cooking jellies is to use a Ther- urometer. Cook to 222 degrees Fahrenheit. dates pat, and shows a strong inclina- tion to treat it as an examination pa- per --efforts which, needless to say, I steadily ignore. • (To be continued.) If Stomach Hurts Drink Hot Water "If dyspeptics, sufferers from gas, wind or flatulence, stomach acidity or sourness, gastric catarrh, heartburn, etc would ,take e, teaspoonful of pure bisurated magnesia in half a glass of hot water immediately after eating, they would soon forget they were ever afflicted with stomach trouble. and doc- tors would have to' look elsewhere for Patients." . 'In explanation of these words. a well . known New York physi- cian stated that most forms of stomach trouble are due to stomach. acidity and fermentation of the food contents of the stomach combined with an insufficient blood supply to the stomach. Hot wa- ter increases the blood supply and bisur- ated.magnesia instantly neutralizes the excessive- stomach acid and stops food fermentation, the Combination of the two, therefore. being inarvelousiy suc- cessful and decidedly preferableto the use of artificial digestants, stimulants or medicines for indigestion. Thumb Tacks. A writer in a' fashion paper draws attention to the thumb tack and its toilet uses. Wherever she travels' she says she takes large corps filled with, these tacks, two of which will hold her skirts against, the wall of the room or closet and the necessity ;' for carrying about a regiment of hangers is thus obviated. She alsosticks thumb tacks through her veils and hair nets, affixing "these pesky be- longings," as she terms them, to the bottom of the drawer. Another use for the tack is to stick it, or several of it, ', into the bottom of skirts to hold them stretched and firm against the wall. September is a good time to look for a specialegg market. It is the time 'when consumers are coming back to the city and are looking for new - laid eggs. It is also the time when new -laid eggs are the scarcest. If you are so situated that you can ship direct to consumers, see `about this trade. 6 _ Vegetable Soup. Three quarts water, one quart shredded cabbage, one-half pint mix- ed carrot, one pint sliced potato, one- half pint mincedturnip,; one-half pint minced onion, one leek, two tomatoes, two tablespoons minced celery, two tablespoons butter or drippings, two tablespoons green pepper, three tea- spoons salt, one-half teaspoon pepper. Have the water boning hard in a stewpan and add all the vegetables except the potatoes oes and tomatoes. atoes. Boil rapidly for ten minutes, then draw back where it will boil gently for one hour. At the `'eel of this time add the other ingredients and cook one hour longer. • Have the cover partially off the 'stewpan during the entire cooking, The man who starts the plow as soon as, he has a field cleared will be in the best position for the necessary big crop in 1918. • To I -earn Cloth Weaving Will. ¢o 'aught, and Paid Good Wages ^ While Learning, Experienced Weavers Can Earn 52.50 to $3.03 Per Day WRzxa a>a o&I.X, The BA riYIVIORE1.01-1 CO. 1179.1CING ST. WEST. TORONTO' A tenant who is about to gait a house may not legally remove any trees or shrubs he has planted in the garden, without the permission of the landlord. Lightning clouds may touch they earth with one of their edges, •oi be four or five miles up. They. rarely dis-e charge when more than 700 yards/ above the earth, C)rotaro Veterinaryo eg .110 University Avenue, Toronto,. Canada Under the control of, the Department of Agriculture of Ontario. Affiliated with the University of Toronto, College Reopens Monday, Oct. 1, 1917, Calendar Sent on Application, E. A. A. GRANGE, V.S,, M.Sc., Principal Is pure refined Parowax. Itkeeps the tumblers absolutely air -tight. Keeps the jellies free from mold and fermentation. PURJd REPINED PARAFFINE. gives the best results with none of the .trouble. All you have to do is pour melted Parowax over the tumbler tops and the preserves will keep indefinitely. Parowax is absolute insurance against fermentation of any sort. FOR THE M:UNDRY—See directions on Parowax labels for its use in valuable service in washing. At grocery, department and general stores everywhere. THE IMPERIAL OIL COMPANY Limited BRANCHES IN ALL CITIES 2 cus , '' ,:1O, 2d,in5O anlbd 100CartonsIb Bags. When you pay the price of first quality sugar, why no( be sure that you get it ? There is one brand in Canada which has no second quality --that's the old reliable Redpath. "Let Redpath Sweeten it.99 a,de in one grade o t y7 -file highest I MURRAY-10Y i .arnifed Fall CT Winter 1917-18 Ga ., wrizui TORONTO, ON A This cut represents, an a small scale, the cover of our new Fall and Winter Cata- logue No. 22G, which will be ready for hailing early next month. The fashion pages, with thef fine half -tone illustra- tions of the latest styles in Suits, Coats, Dresses, Furs, IilIiile-y, Footwear, etc., e of speciKaI interest to women. The prices quotedare almost reasonable and we prepay charges to your post office or station on every gar, en1. illustrated. rite for a copy to -day. URRAY= KA Li Fish ear, 17 to 31 Settle .S t, E, TOROP•1Tp ONT.,, CHAPTER VI. "Balladrochit, "12th April, 1905.. "My Dear Ronald, -If you've got a heart in your body you'll board the next boat that ::comes our way! "Being a Highland landowner is quite too delightful for words, but not so simple a matter as in the innocence of my heart I had imagined. The amount of knowledge expected of me is appalling. Keepers and factors and chrofters and other strange crea- tures demand audience at all hours of the day, and lay before me problems which I'm expected to settle off -hand; about repairs, and renewals of leases, and sheep drives—whatever that may mean—and hundreds of other dark things. Since we got.here on Wed- nesday I've been chiefly occupied in veiling my ignorance. Yesterday my dignity had a narrow shave; for when I asked the headkeeper where the deer -forest was, and he pointed to a bare hill -side opposite, I only ,just stop- ped myself from asking what had be- come of the trees. Luckily, I remem- bered in time that a Scotch forest isn't a forest at all. But this is only one ainong the pitfalls that gape around me, and from which - I expect your superior experience to preserve me. Mamma is no good at all, though she does ail thata queen -Mother can be expected to do. In spite of twenty- three years' experience, she's remain- ed far too govern ssy to rule a honse; and for all her majestic presence, she's a ]Here toy in the hands of either umder or upper bailife. How do you think she's been spending her evenings since. we came her'? In robbing up her knowledge of Scotch history! As if it did not shine already with a perfect- ly blinding brightness! It's' in vain I keep repeating to her that it's any- thing bsit good .form to be so dread- fully well-informed; old; habits are too strong for her. She's got all the de- tails of a certain. Massacre ---with a big 1U—which it appears took place here once upon a time, and all the Canning Peaches. —Proteins. in the food, Extractives. The third class of proteins is extrac- tnes. This extract is the flavoring which is found in foods. Great care must let taken while cooking foods that nothing impairs this flavor or destroys its value as an important element of nourishment, Extracts are soluble in cold water. Protein is soluble in cold water and coagulates upon the application of heat, so that care and judgment should be used when cooking various protein foods. Meats. Two methods are employed to cook meat for., food.; First, where it is the object to ex- tract all the nutriment of the meat in- to the liquid or broth,, as in soups, neat teas and broths, The meat is cut into small pieces or chopped fine, added to the cold water and brought slowly tg boiling point, ' Then it is placed in a position where it will sim- mer or cook at a temperature of 166 degrees Fahr. This method extracts all the nutriment from the meat. Second, searing or "coagulating the surface of the meat. The meat is put to cook in boiling water or steam from five to ten minutes and then processed at a simmering temperature, or the, surface of the meat is brought in con- tact with intense heat for the same purpose, coagulation, or searing the entire surface. It iscthen processed. as directed in the preceding recipe. The second method preserves all the. nutritious elements in the meat. Freestone peaches give the best re - suite. Albertas and. Crawfords are the first choice. Make a syrup of two pounds of su- gar and five pints of water. Boil this for five minutes, then cool. Split the peaches in half and removee the stones. Peel the peaches and drop then into the syrup. This method prevents the delicate pulp of the peach from becoming bruised while removing the stones. Dropping the peeled peach into the prepared syrup prevents discoloration. When a sufficient number of peaches are pxeaared fill into, sterilized jars,' packing them closely together as pos- sible. Fill the jar to overflowing:. with boiling hot syrup, made by plac- ing in a saucepan and boiling for ten minutes, six cups of sugar, six pints of water. Now place the sterilized Tubber and lid in position and partial- ly tighten. Put, into a hot-water .ath and process for thirty minutes after the water starts boiling. At the end. of this time remove the jars from the, bath, fasten the lids as securely as possible, test for leaks and; then store in a cool, dry place. Spiced Peaches.—Prepare and peel the peaches justethesame as for can- ning. Let themstand in the stock syrup while" preparing the spiced syrup. Spiced Syrup.—Six sups of sugar, five cups of water, juice of one lemon, Place in a saucepan and stir well un- til dissolved. Now add the following spices, tiedin a piece of cheesecloth: one tablespoonful of whole cloves, one tablespoonful of allspice, two sticks of cinnamon, one tablespoonft.l of blade mace,two roots of ginger. Add to the syrup and then boil for ten minutes. Now pack the peaches into the jars. Pour the spiced syrup to overflowing in the jars. Place the sterilized rub- ber and lid in position and then parti- ally tighten. Process the ;jars for thirty minutes in a hot water bath, after the water starts boiling. Re- move from the bath, tighten the lids as securely as . possible and then test for leaks. Store in a cool, dry place. To use the stock syrup left after the peaches are all in jars: Place all the peach peelings in a large preserving kettle and add the stock syrup (the syrup used to lay peaches in while, peeling them): Place this on the fire to cook until the pomace is very soft. Stir frequently to prevent scorching. Strain and -bottle the same as for fruit juice. Or, to four quarts of this juice add quarter peck of apples, washed and cut into small pieces. Do not peel or core the apples. Cook until the mixture is soft and then drain as for jelly. Measure the juice and then return it to the kettle. Bring it to a boil and then cook fo five min- utes. e.. Add an equal measure of su- gar. Stir until well dissolved, then boil for eight minutes. Pour into glasses and store as for jellies. Note: A safe and reliable: method of cooking jellies is to use a Ther- urometer. Cook to 222 degrees Fahrenheit. dates pat, and shows a strong inclina- tion to treat it as an examination pa- per --efforts which, needless to say, I steadily ignore. • (To be continued.) If Stomach Hurts Drink Hot Water "If dyspeptics, sufferers from gas, wind or flatulence, stomach acidity or sourness, gastric catarrh, heartburn, etc would ,take e, teaspoonful of pure bisurated magnesia in half a glass of hot water immediately after eating, they would soon forget they were ever afflicted with stomach trouble. and doc- tors would have to' look elsewhere for Patients." . 'In explanation of these words. a well . known New York physi- cian stated that most forms of stomach trouble are due to stomach. acidity and fermentation of the food contents of the stomach combined with an insufficient blood supply to the stomach. Hot wa- ter increases the blood supply and bisur- ated.magnesia instantly neutralizes the excessive- stomach acid and stops food fermentation, the Combination of the two, therefore. being inarvelousiy suc- cessful and decidedly preferableto the use of artificial digestants, stimulants or medicines for indigestion. Thumb Tacks. A writer in a' fashion paper draws attention to the thumb tack and its toilet uses. Wherever she travels' she says she takes large corps filled with, these tacks, two of which will hold her skirts against, the wall of the room or closet and the necessity ;' for carrying about a regiment of hangers is thus obviated. She alsosticks thumb tacks through her veils and hair nets, affixing "these pesky be- longings," as she terms them, to the bottom of the drawer. Another use for the tack is to stick it, or several of it, ', into the bottom of skirts to hold them stretched and firm against the wall. September is a good time to look for a specialegg market. It is the time 'when consumers are coming back to the city and are looking for new - laid eggs. It is also the time when new -laid eggs are the scarcest. If you are so situated that you can ship direct to consumers, see `about this trade. 6 _ Vegetable Soup. Three quarts water, one quart shredded cabbage, one-half pint mix- ed carrot, one pint sliced potato, one- half pint mincedturnip,; one-half pint minced onion, one leek, two tomatoes, two tablespoons minced celery, two tablespoons butter or drippings, two tablespoons green pepper, three tea- spoons salt, one-half teaspoon pepper. Have the water boning hard in a stewpan and add all the vegetables except the potatoes oes and tomatoes. atoes. Boil rapidly for ten minutes, then draw back where it will boil gently for one hour. At the `'eel of this time add the other ingredients and cook one hour longer. • Have the cover partially off the 'stewpan during the entire cooking, The man who starts the plow as soon as, he has a field cleared will be in the best position for the necessary big crop in 1918. • To I -earn Cloth Weaving Will. ¢o 'aught, and Paid Good Wages ^ While Learning, Experienced Weavers Can Earn 52.50 to $3.03 Per Day WRzxa a>a o&I.X, The BA riYIVIORE1.01-1 CO. 1179.1CING ST. WEST. TORONTO' A tenant who is about to gait a house may not legally remove any trees or shrubs he has planted in the garden, without the permission of the landlord. Lightning clouds may touch they earth with one of their edges, •oi be four or five miles up. They. rarely dis-e charge when more than 700 yards/ above the earth, C)rotaro Veterinaryo eg .110 University Avenue, Toronto,. Canada Under the control of, the Department of Agriculture of Ontario. Affiliated with the University of Toronto, College Reopens Monday, Oct. 1, 1917, Calendar Sent on Application, E. A. A. GRANGE, V.S,, M.Sc., Principal Is pure refined Parowax. Itkeeps the tumblers absolutely air -tight. Keeps the jellies free from mold and fermentation. PURJd REPINED PARAFFINE. gives the best results with none of the .trouble. All you have to do is pour melted Parowax over the tumbler tops and the preserves will keep indefinitely. Parowax is absolute insurance against fermentation of any sort. FOR THE M:UNDRY—See directions on Parowax labels for its use in valuable service in washing. At grocery, department and general stores everywhere. THE IMPERIAL OIL COMPANY Limited BRANCHES IN ALL CITIES 2 cus , '' ,:1O, 2d,in5O anlbd 100CartonsIb Bags. When you pay the price of first quality sugar, why no( be sure that you get it ? There is one brand in Canada which has no second quality --that's the old reliable Redpath. "Let Redpath Sweeten it.99 a,de in one grade o t y7 -file highest I