The Exeter Times-Advocate, 1926-8-12, Page 7art kIad
Couhi Hardly- Breathe
Shortneee of breathhia one 0, he.
first symptoms ot hart trouble, end
when, the heart beeozetee affected' lhe
peeves work in sympathy, ze it hi neeete
easy whoa the heart becomes weakened
sued the nervem unstrimg to see that
the heart is regulated. and stimuleteel
d the nervos! strengthened and rested
ee\ich:tin
by nsieg Milburn's Heart end Nerve
Pills.
Mrs. Sarah Utte0arthy, Sheet Ilarb4,
N.$., Nrates:^^( 4.1 have been treubloa,
for seven yeaes,1 with my heart and .
norms,. My heart ueed to get so bad,
et times, 1 could hardly breathe, and
was so dizzy everything NYould tura
Meek before my ffiCe.
Oe aay my daughter advieed me to
take
which I did, and after taking four
boxes 1 felt like a different person. I
cannot recomineen them too highly to
sll those who are suffering. Seem heart
e or nerve troubles."
Pries) LiOe. a box at all dealerie or
mailed direct on. receipt of price by
s •
The T. Milburn Cu., Limited, Toronto,
Ont.
- Watch for the Mites:
August 1s the month for rest and
reiteeationn We have alwaye •loolted
forward to Aunt for a lerentbil'kg•
sae:Inter a little relief from the rush
and hurry a the planting and the her -
veal, end for a chance to hull(' ep n
little in preparation for the bueed fell
tesaeon. This buey time boffins with
the cern catting and lute through the
harvest of the boans, corn and beets'
the silo filling, bean threshing, wheat
Sowing,
oto. In fad there will he lit-
tle let up until ,snovr flies and Winter
shuts down, for good, -
The ferme: needs a little rest, a
change, a building up of hie reserve
force rnd epergy, just es' mulch as th
city man who wdrks fast and furioes
in an office, A little vacation for the
man or woman whetworks hard at any
oechhation can not be counted as time
lost. theg continued, mental OF physi
eat effort tends to pull down one's
vitaty, to lessen his e,fficiency, to dull
hie mentality. In short, to make him
"stale oxi the job." When one reaches
that point it is best for him to get
aw-ay from it all for a time.
If you have not alrecely done so, go
into your poultry house during the day
and examine the woodwork around the
perches., nests and dropping boards.
If possible, lift some of the percheh
oat ef their supports, turn them over
and look a.b the bottom of them and aee
if there are little clusters' of minute
red .insects present.
If you have taken proper care of
your house, sprahed it and painted it
with mite -proof paint, you will prob-
ably be free from these Parasites, but
if you have not taken these precau-
tions, the chances are a hundred to
oho that your birds each night are
suffering the ravages of Millions of
these little insects.
Make up a solution of the following
ingredients: Qee part of kerosene) ane
part of lubricating oil—if possible, the
old -oil which you have drawn out of
the crankcase of your automobile --
and one part of a good disinfectant on
wood -preserving prodget
Agitate this mixture well and paint
or spray the perches, perch supports
and the woodwork around the drop-
pings boards and the nests. A good sip-
: ation of this put on in the early
morning will thoroughly dry into the
wood before night and is a sure pre-
• ventive against mites.
Just a little time spent in consider-
ing some of these important warm -
weather problems will surely make all
the difference between profit and loss
in the management of the poultry
flock,
An, Open Fireplace.
4Lf your camp house is built on dead
grass or a false flooring of.holes over
low gromid, it will benecessaryete
build some sort of fireplace or grate
so there will be no danger of the 'fire
spreading. Cobblestones will be just
the thing. Some smaller ones; two
layers thick, with larger ones for the
four Walls, will serve nicely:
. If n rocks are availablehnut four
logs about dour inches .in diameter,
notch the ends of each halfway
through and lone a crib about three
feet square Then mix clay with water
.
to the coesitteney of mortar and I:mild
a fire box inside the logs, bringing the
edges up several inches from the floor.
, Be sure not to get the mortar too
thin, as the more water used the, more
. apt' the firepacle will be to crack.
Powerful MIcroscope.
alicrcs.copes of to -day will reveal. a
.,particle the half-mlllionth of an inch
in diameter': The elm of an atom may
be judged when it is said that such
Particles probably contain ,at least
6,000,000 atoms.
PI PLESUNSGNTLY
BOILS PAINFUL.
saTu AftE, cAusen fav
IBLOOD
When pimples and boils tOppeac on
the faeo.ttud body it seeins as if the
gsin were the sea' of the trouble, but
ihe reel caves of these diseases lies
in the imp-exit:re of the blood, there -
ter° you must get under the skin; get
at the blood and parley it.
pee (tiredly to the eocit 6 Ohdis
ease end restores healthy., aoring
actioTt to the diff"dront 'organt,
elearses• the bleed of all itr imp
hies. -
lfanatentered wily by; The T.
learn Coe Limited, Toronto, Ont4
Rest at home will not get the best
results. He needs to get away from
•familiar surroundings and forget
them, then de something that is pleas,
•ing, something he wants to do,
•
The sa-me kind of vacation will not
do for all of as. •Some of us are con-
tent to wander off amid the bushes in
the huckeberry country and come
home laden with the rich 'fruit, and
the delicious sauce and pies that fol-
low throughout the year will serve as
'a. frequent reminder of the gdtiod time
we had. Some of us prefer to just
"go lishin'," or to spend a few clays
just a "lazyin" around the borders of
some one of our numerous little inland
likes or streains whose waters are so
delightful at this time of year. I loan-
ed my tent to a couple of the neigh-
bors the ether day for this purpOse.
They were not so particular about the
•
fish but wanted to get away tont'
hem alpZi refit seed "go linY Some,
fee:noes wit waat tot ,the
and still others teoe0 to llotethe
"Oughte," as 11r Syckld cats it•, out
acroee the country'and while he boll*
along oven the erneoth made, Watch.,
the rezt of the world go by, •
The form of vocation he may choose
is of little OullSequenoe just so he gets
the metand change and comae hack
refreshed Md ready to tackle the job
again with mind alert and body Vick
to ,respeecl. He will aceomplish rnre
iti one day than he would in three
when he gets what 1 call "stale on the
job, 1 recently heard a conversation
• between two farihers that illxistrates ,
the hetet It ran thus: 'Do you ever
get all balled up with your work whenl
it seems everything need e (loin at
once and you hardly know -which way
to tarn?"
"Oh, yes, every ohce in a while."
"What do yea do then?"
"Just hitch up Mid go to town. For-
get it for a veil -ire and next morning
things will not look -half so had and
first thing you know, they will straigh-
ten' themselves out." That is what an
alert mind (loos, and the quickest way.
to clear the mental vision oftentimes
is to get entirely away from the work
for a tine and enjoy a complete
change. Change rather than idleness
is rest, and furnishes that variety
which adds spice to Iife and makes it
enjoyable. a
And while on the subject of vaca-
tion, let me add a word in behalf of
the good housewife. Everything I
have said here applies to her with
equal if not greater force than to the
farmer hirnielf. Her work is more
monotonous, more exacting, more con-
fining than his. It would never do for
her to get 's'tale on the job" or let
anything on the job get stale, so let
him not forget to take her along and
see that she has a rest, a change and
a good time.
' CARE OF A PIANO 11
Very few people take sufficient
care ,of their pianbs, even when they
appreciate them in every way. It is
said that more pianos are wrecked
through negled than ;through actual
use. Pianos do tot improve -with age,
but among the' agenLes which most
frequ.ent:y hasten their deterioration
are lack of tuning, artificial heat, and
dampness.
TUNING.
Of first importance in the preserva-
tion of a piano, is tuning. It should
be tuned at least onceein every six
months, for the sake of musical effi-
ciency and to keep it to the correct
pitch. Pianos become out a tune
Whether used or not, and this rule
therefore holds good in every case. A
hiano should -never be used when it 1s
out of tune, as this shortens its life
owing to the aenteveri strain imposed
upon the various. Parts of the frame-
work and soundboard.
If is economy to obtain the services
of a reliable and competent tuner,
rnaking arrangements for hhn to tune
the piano at regular intervals. Tun
ing day should be marked an thes cal-
endar in -order that the plane, may.be
at the tuner's disposal on that day,
otherwise, if he,has to be put off; it is
pos,sible that the piano rnay be left
untuned for too long a period. Piano
tuners are much in request and should -
be engaged regularly.
CARING FOR THE FELT.
The felt parts of ta. piano require
inspection from time to time. • By use
the felt in iipiano: action and keyboard
becomes packed to a. `certain degree,
-while dampriesseand long exposhae to
dry air have bad &Seats.' The finely
adjusted wood parts of•the action and
frame. Fwell and shrink, putting them
out of adjustment, and the many pore
tions that are' glued consequently be-
come loosened. Moths are particular-
ly partial to felt and can do much
damage, A small piece of camphor in
each end of the piano will keep them
avvay.
Avon) BOTH' DRYNESS AND DaMisetess.
-Extreme, dryness hoe ,a very detri-
mental effect on a piano, ae the wood
contract S and shrinks from the metal
parts. • For this reason a piano shorhd
not be placed -close to a fire or gas
stove, but should be. situated in the
coolest part of the room.
Dampness is a potentenemy of the
piano. Any ccmdition which catisee
moisture to condense cm • the steal
stri!ugs and tuning pins is sure to
work havoe in the tonal huaetute Jt
is therefore necessary to guard cere.
fully 'against exposure to deonp if the
iaano is to last fax many ye.are with
its original fullness nad beauty of
tone. Only too often is the piano lid
lei:Loren_ all night with the ter) niso
rinsed, exposing the delicate strings
seed mechanisene to • the changing
etrinepheric conditions, •••
t ,
I Wire My Roosts. I
• ,
. During the last few yearI have
' used ecane «kind of potiltry wire below
; the roosts and above the dreppiege
board.' The idea was, to prevent the
specad• of worm infeetion. • It hes '
Worked fine .1
In aiding fowls at night, or moving
1 them, it is ,also'a. great help, Pince the
it f In ft ten tl it'
cat ot a le loos staying on
the deophiegs heard. Again, consider-
able labor is saved dna to cleaner eggs
ahd time gained in cleating droppings, I
I1 find 1% -inch mesh wire by far the
meet setisfacteiry size to use, thought
fax &•groveing stoek in calotiy houees,
one -hal -2f insh mesh Ul do.—F. E. A.'
Six Breeds of Sheep Under
Experiment.
With sheep in quantities being ship-
ped from Ontario to -Kentucky, and
Canadian Iambs in demand by epi-
cureslacross the line, is sueely an apt
and anPropriatehtime for the Domin-
ion Experimental Farms to publish
Bulletin -No. 68 on sheep raising. • It
is trim the publication. is intended
mainly fax consumption in Central Al-
berta, but there is inuch in it that
sheep bredeers throughout the country
will find of interest. The full title is
."Sheep Raising in Central Albeeta
and a comparison of six breeds."
Grading up from conunon range ewes,
by the *different breeds is the main
theme, in the treatment -of which the
authors, Messrs. Ida H. Reed ancitle T.
Chapman, of the Lacombe, Alfa., ex-
perimental station, supply valuable
data secured from experiments con-
ducted from 1917 to 1925. The breeds
of the sires used in the test were
Shropshire, Oxford, Hampshire, Chev-
iot and Corridale, each succeeding
generation of ewes being bred to a
pure-bred ram of the same breed as
its sire. Some a the main -points-
brought out are set down in tlie bul-
letin as follows:
• The Cheviots made the most pro -
gess in grading up, he Shropshires
being the first of the three Down
breeds; the Leicesters had the highest
teething percentage'. but the lowest
grade of wool; the Hampshireenha
the heaviest lambs. when coming off
range and also when finished, but the,
Corridale and Oxford led in dressing
percentage; lambs „ere more profitable
feeders than yearling wethers; the
Shropshire leads, in quality of wool.
oats are the best single- grain for
sheep; screenings and oat -chop mixed
give good results; prairie wool (a fine
native grass).- is the best roughage for
fattening lambs or wethers; of the
feeds grown in the long -grass country
cut oat green' -feed ranked first with
slough hay second; it is more profit-
able . to market lambs ,at the -central
stock -yards; providing the feeder has
a car -load, than to Sell to local drov-
ers; greater profits can be made by
marketing wool through the Canadian
Co-operative Wool Growers Limited.
•flush the ewes before breedinn use
potaegium iodide in some form to pre-
vent goetre; castrate all males intend-
ed fax markee lambs when 10 days
or two weeks old, dock all Iambi' at
the same time; clip the entire flock
at least once each year. supply the
flock liberally with *Sait, and good
water.
Quebec Cow BreaktWorld'S
'
g
Qttebec bred ACayIrrCisli'ire cow, Nollie
the World'e 'nehard fax milk end butter ,
.. • •
Osborne of.Elmshade:16tla has broleen
"fat production forthe 'breed anti ixlSe
sat a.neW recerd fax the; lat'eed in
add.,. recente305, dareeteeie held:
under ihtue df tha Canediale*Ric-,
ord .of Perfermanee, thit, anirrial men,
Aimed 21,241, pooncle of Milk and .909 ;
o•oeincls efe butter. fat, Surpassing the'
old Ayrshire record; held 'by an Am -I
ericari 'carve; bY•2,975. peande of milk
and,poundatof bathe' lat. The!
cogv was 7% Yeara 'old, Whetethe test '
started e ytar ago fol1owin• a formet
Official test during evhitClehe Pi:educed
22,e66 poende of meek and 901 pont&
of, butter, fat. This, taken with the'
tecord established this year, gives her
•an, ayevago .of -22,S95 potteds of milk
end 952 ound ef butter fat for t1170
eateseeutive Iodation period, evhicit
constitutes another world's reeerea d
OE.7(.....001$11:1PATEPT...
•
-Theie‘tisno ki(04 HP, eouuneen, to«
day es is Soustpo,tiOn, and lone more,
dangetone to bodily health, and one
that is only to fr•equently liegleet;e1.
A, free aetioxi, of the bowels every
day is when you need le ensure bodily
health, and when the bowels are irreg-
ular you. Blum* remedy the troubie
at °nee, • •
•
Keep your bowels regulae and work-
ihg properly by the use of
milburres
These Pills hace been on the
market for the pat" 32 years.
• •
Put up only by Tke T. Milburn Co.,
liraited, Toronto, Ont,
•
jER17.4
liyar.1..a....V
oads.:,,yrezig.
THE HOUSE FROCK IS 'NOW CON-
SIDERED Flt0111 A FASHION
STANDPOINT
Sty:es and calors bf house dresses
have changed, and isn't It a relief to
realize that you may look just as
juet as neat and trim—yes,
just as smart, at home as you may
wish? Just as you ehoose your in-
terior decorations to shit your own
tastehend to make yeeiedhouse a home,
so should you go about selecting your
house dresses. Intexesting details are
responsible for the attractiveness of
the house frock pictured here, which
has a cellar forming a neck, a set-
in vestee and short -sleeve cuffs of
white llinene. Each side of the front
isegathered to a little yoke, the back
being quite plain, andta wide straight
belt holds the easy fulness in at the
hips. The sleeves may be long or
short. No. 1465 is in sizes 84, 36
88, 40 and 42 inches bust. Sim 36
bust requires.3% yards 36-ineh fig-
ured material (long 1e es la yard
additional); 5/8 yard plain contrasting
color. Price 20 cents.
Our Fashion Book, klustrating the
newest and most praetieal styles, will
be of interest to every home dress-
maker. Price of the book 10 cents the
copy.
•
HOW TO ORDER PATTERNS. .
August 15. ,letheons WIse counsel,
eX0d4R 10; 127• Golden Texte-To
eVerianian t wor*,,,,,,Ntark la: lc
1. an lam OE 4EI:URO, 142.
,411,4(./XSIS,
11, rug 41.1°OmENT OP MOM ANP
44744/RO'S 09111044 13-27.
leergotrucreQN — Jethro • 'was the
"priest of Midiae whose daughtera
Meouletarym, eandat Vjahoweglvien hthireaMa jahloasVitt,
xarbol eBI ogoympet whemno shele ipararifeuag t bi vies
daughter, Ziporah, and spent serne
years with him as a shepherd, keeping
his fleck. He is also galled Revel, or
Raguel (2:18; Num. 10:29), and Ho-
ba.b (Jud, 4;11), bhrt this last name 13
Mere likely that of a on of Jethro,
aa in Num. 1-0:29. As priest, probably
chief priest, of his tribe he -must have
been a person of Borne importance.
Chapter 17 tells af the further Jour-
ney of the Israelite poop !e through the
reeky and mountainous wilderaese of
Sin, or Sinai, and of the approach to
Horeb, where Moses had had his vision'
of God and the call of his great task.
11 relates the incident of the smiting
of the neck from, which water came
forth, and of the battle with hostile
Arabs, the Amideleites, where Joehue,
first appears as commander of the
fighting, men of Israel.
I, glen VISIT OF JETHRO, 1-12.
• Her we learn fax the first time
that there had been a separation be-
tween Moses and his wife, and that
While he was in Egypt she and her
two sons had been with her father.
ttes'e3inclindeanyt hrealiTte°de7Int. 44e:r24-152a°k 6,wahleteref
there seems to have been a dispute re-
garding the circumcision Of one of
the -sons, and Moses' severe illness, al-
most resulting jji his death, was attri-
buted to the anger of.the Lord on ac-
count of the neglect of this religions
duty. Jethro seeks now to make peace
and to reunite the family.
The names, of the two sons are ex-
plained here by the meaning of the
Hebrew words which enter into them,
Gershon may mean, "a stranger," and
Elieser means "My God is a- helper
Compare 2:22. • '
At the mount of God; the sacred
mountain of Horeb, or Sinai.
Moses went out to meet his father-
in-law, who had sent messengers on
before (v. 6), to announce his coming.
Jethro appears here as a worshipper
of Jehovah, and it is assumed by some
writers that Moses had learned ef this
name Jehovah (prcnounced more cor-
• rectly; "Yahweh," meaning "Ile is,"
see 3:14), from the Midianites. Com-
pare 6:3. This fact would create a
very strong bond between the two, and
there is reason to believe that the par-
ticular clan or family group to which
Jethro belonged joined the Israelites
at a later period of the wilderness
sojourn (Num. 10:29-32; Jud. 1:16
and 4:11).
II. ' THE JUDGAIENT OF MOSES AND
JETHRO's COUNSEL, 18-27. •
Moses sat to judge. Apparently he
had not yet associated any others with
himself in the government of the peo-
ple. He was bearing the hekvy burden
alone. . "Why - sittest thou thyself
alone?" The answer of Moses is sig -
nificant It reveals what lay very
near his heart, that is, his sense of
responsibility for the guidance of this
people committed to his care by God.
He stood in the place of God to them.
"The people come unto me," he said,
"to enquire of God." 'Would it not be
well that every magistrate, legislator,
and ruler should feel as Moses felt
regarding Ms teak?
The Statutes of 'God and his laws.
The atm- reveals very clearly one im-
portant source of Israel's laws. The
; decisions of Moses in the cases
;brought before him were remembered
and, quite possibly, written dawn.
These would come to have the value
of laws or statutes, and other judges
In similar cases. would be guided by
hthem. No doubt there were added to
); these also the decisions of other judges
In later times le such new eases at
would feequently arise. There must
have been added also such definite
commandments' as those received by
Moses in the mountain -(19:7-8). It is
recognized that the judgments of
Moses' court, given as here described,
are as truly the "statutes of God and
ihis laws" as the commandments which
are called the "words" of God (20:1).
Not good, v. 17. . The motives of
Moses are good, but his method may
be improved. Moses shows his wis-
dom by his willingness to receive the
counsel of his friend. That which
Jethro advises is represented in Deut.
1:9-15 as Moses' 'own declaration to
the people.
Able •men, such as fear God, men of
7 truth., hating covetousness. It would
- , be difficult to describe more perfectly
the quality and kind of men needed for
positions of honor and trust in every
maim They shored be able, God-
fearing, truth-leving,seeking no eel-
..
ish ends. Moffatt renders: . Capable
men among the people, religious men,
• Write your name and address plain-
ly; giving number and sim of such
patterns as you want. Enclose 20c in
stamps or coin (coin preferred; wrap
it carefully) fax each number and
address your order to Pattern Dept.
Wilson -Publishing Ch., 73 West Me
laid° Ste, Toronto. Patterns sent by
return mail.
•
FOR DIARRNOEA
DYSENTERY
)3*
If yot aehafgorfgr difftl'Ot
„dessot' tor 4tzfj whY'' iie,t try 60140
,V.P;k04 e reRln'tIt la'nevel. And it
41W4YA wtnanpreltale Then •there
D5'0 the French OI9e#1113, Thes velvet7
creattene are mighty eintritienne
count of *air MO content, hf eggs
and oreent- Ast Oa taSte• well, 'they
inspire selmosi every pirlaite they
touch,
- honest men, who scorn unjust profits."
• It is pos'silele that the thousands, hun-
dreds, fifties, and tens represent larg-
er and smaller clanseor family grotips,
over etrhich these rulees. were to be
SUMMER COMPLAIN S
appointinue as chief ruler or indge,. to whOM
tNq Nose'sleirtecf was to con-
Gives unstaratattevos Relief
• It hat been a houseltOld remedy fax
over 80 years, Yoe oap al-ell:ye rely
oxi 15 111 time of need,
letanufitenned wily bet The T. paint with a dark oak color arid vare roraTo Alai) PRIED ONION (AtI,E7711.A.20.
the bard enteles weee stet to be
I dates ir!
Mosl,„$ to 111,VE0 newly "klppointed ease- " ace
, delivered bel
hide:me:at, as eepertecl in thieken arid' served hnnledis-telY4
then piaced it the oven fax the egg to
ing beaten until stiff. The dish is
brougbl'1 he chars
li/euteronomy, chap, 1, le veey fine and
tsheehe be ?teed in Lille ccnneeetton,
,
Deal: 1.. lii-17.
Ice hreeart Is a fri>epebiltt in many
kitchens. Its Warm:facture does not
reeeiVe aneehalf as much attention as
(low the Making of ite affinity—eake.
A woman's ekill in fsehioning eweet
la,yeeea and loaves le coneidered
index to her ability in. cooking, The
frozen desert is teiten fax granted.
That Is why it frequently IS an infer-
ior product. '
Cream, Mille and eggs, combined
with sugar and flavoring, produce a
most appetizing dish if frozen pro,per-
ly, Ice (Imams are unuanally whole-
some. They are ta delightftil means
of introducing valuable food eleinents
into the menu. Pew foods rival them
as promoters of health.
Varioua tests have been condueted
to detetmine accurate rules to follow
he the home manufacture of IrOmn
desserts, During these experiments 1
have been convinced that the prepare
tion of ice to salt employed in. the
freezing is a matter of great. import-
ance. The generally aeCepted stand-
ard, three parts of ice to one of salt,
has been questioned the last few years.
It has been denienstrated that eight
measures of ice to one of salt give
excellent results. ,
--Ice creaan, eake, ie at its best
if airy and light. Wheil, eight meat
of ice to one eup sat are used in
the freezing, there is a pea:ter ex-
pansion of the dessert than when lese
ice is employed« . Durting he freezing
there is an expansicin of 85 pest cent.
vettle hnepokecl. enixtuest an -d. tg per
cent. with cooleed chafgerits. 'With thr'
parts of ice to one 0/ telt the elhan-
sion is only 18 per Cent, --
Te avoid a wisre a salt the"
freezing process the fre‘eliir is filled
one third full td chopped Ice leefere
any salt is added. Then thelnerticles
cannot sift to the bottom, where they
do not function in melting fee. After
the first layer of salt, it and the clop-
ped ioe are added alteThately.
One of the good points about ice
creani is that it may be made teveral
hours before it is to be served. I find
that this facilitates greatly the last-
minute meal preparations. The pro-
portions of ice to salt for packing the
frozen dessert vary with the size 'id
the freezer and the time anon:eel for
ripening. Eight parts ice to one of
salt are satisfactory with all freezers
if the cream is allewed to stand sev-
erel hours. I find that four measures
of -ice to one of salt give fine remelts
on all occasions. •.
If you have a summer deseert prob-
lem, perhaps some of these tested
recipes will be hetpful. All measure-
ments are level." ..
FRENCH V. -ANIMA IcE CREAM.
Three tablespoons flour, 2 eggs or
, • ..
4 egg yolks, 1 cup sugar, 2 cups milk,
sitIli
:NIT. 0:at:N. el eat;:e. sL e,:to 'incg,Att.tv. .xYu:v,on crnari:itTistl:ch:8444241e,' alhielbadloterpr!:::einec okeed ggaitlIctri.rae
1Y.« Ceok flouble boiler untal tldek-
•
sttd
iri4t11,011luvec:pevslq`eueelan:rjhef:7-`poafre,er seriooetilo:ncaato:,:utrcei eoozntleepr
Of Stlt. Freeze,
rronNaN "QH6corwrz los o'nqAm.
suga,r, 21/4 cups milk, Ye teaspoon ealt,
7 egg yolks, 2 eupe heavy czeann 1
teaspoon vanilla. -
4elt chocolate. over hot water. ,aceld
iee doable boiler.' Asid. half the
liPt milk to the naelted choeolate, etire
ring constantly, ao that all chocolate
will be dissolved. If this is not done
there Nviu. be dark speeles in the ice;
cream. Add the other« half 43f the
initek to slightly beaten egg yolks,
Combine the two mixtures, Add e,ugar
and ult. Cook over het „water to
form a custard. Cool. Add vanilla
and cream. Strain and put into ice
deem. freezer. Freeze.
CANADIAN ICA CREAM.
))in er
One quart cream, 1. cup sugar, 2
tableepoons w
Scald half of the ereare and diasolve
t.he shger in It. Adel the remaining
creafn aed vanitia. Freeze.
13LACK-EYED SUZAN CREAM.
Fill thelower-part of sherbet glass
with chocolate ice cream, and the up -
Per part With vanilla cream. Decorate
the top 'eyith a blaek-eyed Susan, using
unkatithed almonds fax petals and a
small chocolate creara lei- the centre.
Faun ICE CREAM.
Two cups of fruit juice or 3 cups
ernshed 'fruit, 1 quart cream, 2 clips
sugar.
Crush the fruit, add the sugar and
allow it to stand until it is dinsolved.
Scald half the cream, cool and com-
bine ell the ingredients. Freeze.
ORANGE ICE.
que'rt Va-af,er, cl-pe sugar, rind
of 2 oinifileg, 2 cuhs Orange juice,
cup lernon
Make a syrup by adding sugar to
the boiling water and boil fax five '
minutes. Cool, add orange juice and
grated rind. Sifain and freete.
. earatr1051.
,I3ze water „instead of cream 1 Fruit
Ice Cream. Add tire tablespoons
fatnon juice.
BAKED ICE CREAM.
Make a sponge cake and bake it
In an oblong pan. One-half inch hrom
the edge, oh all foe= sides,cut out
cake about one inch deep. Fill eel*
ice cream, having cream extend rNvo -
or three inahee above cake. Coyer
ice cream with a meringue made of
/our egg whites and eight tablespoons
of Sugar.:- Have meringue flush with
sicleaof cake all atound an.d make cer-
tain there are no air holes through
which the heat canpenetrate. Place
cake on a bbard and put inta very
het OfOrk from five to eight minutes.
RernoVe and serve immediately. In
o
serving, slice straight through mer-
ingue, ice Crealn and cake.
often garnished with shreds of onion,
cooked brown in bacon fat. After the
onion has been removed from the fat,
bread crumbs are etirred let° it and
a spoonful of the browned crumba is
-used to top the onion.
POTATOES AND PLUMS.
A popular dish in Germany consists
of potatoes boiled hi salted water until
tender enough to break with a fork.
Those are dressed With melted butter
and eerved with plums canned with
.thb skins on.
Six Continental Recipes.
,
-RED CABBAGE, A CZECHOSLOVA.B.IAN
REErrE.
• Select a firm head of cabbage SITO
ehvecl as for "kohl slaw." Boil until
tender in salted water. Drain an,d
ser'e hot, with the following dreasingt
Two tablespoonfuls • of butter, 1.
tablespoonful of -vinegar, 1 teaspoon-
ful of sugar, 1 teaspoonful of caraway
seed.
Mite these ingredients and cook with
the cabbage for 10 minutes.
SWISS CELERY CABBAGE,
This is almost a national dish in
Switzerland, being served with the
frequency of potatoes in Sweden.
The outside stalks and, longer leaves
are trineened off and the root, oz.
"heart" is left and the entire stalk cut
in half. After boiling until tender in
salted water, the stalks are drained
and are'anged on a shallow, buttered
baking dish, a meat stock, or gravy
poured over them and cheese grated
thickly. Then they are placed in the
(Wen and served when the cheese has
become brown.
CAULIFLOWER wITH Imo (AUSTRIAN).
Thewhoa caulifio-w-er is boiled until
tender, then drained Ind placed in a
deep, buttered baking dish, Over it
is poured a sauce made from three
eggs beaten separately; the juke of
one-half leenon stirred into the yolks:
1 teaspoonful of paprika and Ye elm-
ful of belling water, and the three
erns—whites stirred in laat, after be -
In them clays of inge. 'ter atcl
musHkomu A'Nn cassAGE (AtisrnxAx).
Por a meat substinte, nse finely -cut
inuelerooms and cabbage hi equal
quantitiee. The cabbage is cooked
first, in boiling salted water, trail
ventione, strange tbifigs tildY be tender. A rounding tablespoonful of
brought to your notide, but of all these heater is placed iit a saucepan with a
the oddest to ine was to see a man teaspoetful of flour ancl 'coaked until
eeetted an the tire carrier, of his auto -I smooth with a teaspoOnful of lemon
m0hilo, sowing elover seed, his wife juice ad half a cupful of gravy, or
li
driving, the auto. ---G. S. E. , stock, if one has it. If net, boiling
water it suArtituted. Into thie the
sc
Worn lieoleten can be* nainted, rdushroorrm are tirred and ooked
Smell) the linoleum with soda water, caltecillilY "Pit tender; then the ea•be
and when thoroughly' dry, give it a hag° is athled, all being tirred to
hi ' at a round co'or paint ' 1.11,,e gether thereutebaY•
Milburn Co., Limited. Totonte, Ont. nish with a po ae
hed epee. varnish • I I.,"ttle hap ' of mt
ea • es ashed te etre
Feedi7g Growing Calves.
Barley has been found not a satis-
factory' sulestitute • fer corn in a calf
meet/. At Scott, Sask., Dominion Ex-
perlinental Station an experiment was
tried with three different calf -meals
to ascertain which was the hest fax
growing calves. Nine calves as nearly
as possible equal in age and weight
were divided into three lots. The first
lot reeeived the commercial calf -meal
known as' Royal Purple, the second
lot a home -meal prepared at the Cen-
tral Farm in Ottawa consisting of
finely gronnd oats 2 parts, corn -meal
2 parts, and ground flax eeed one part,
artd the third lot the eame except that
the meal was prepared at the Scott
Station and that the corn was re-
placed by finely ground barley. The
calves were tahensfrorn the cows when
only a t ew heities old and were fed
whole milk fax tilie weeks, when the
gradual substitution of skim -milk was
commenced, In each ease • the meal
as steeped in boiling water before be-
ing added to the milk, 'rho concen-
trates fed in addition to the milk and
cattf-ineal comprised Veliele eate 2,
parts, bran 8 parts, ollecake meal 1
part, The exp4riment lasted 119
days,
In his report fax 1925 Mr. Victor
Matthews, suiwintendent at the sta-
tion, eupplies a tabelated etaternent of
the results, from :which -he deduces
that while the greatest gains followed
from Royal Purple, the Ottawa -pre-
• pared ineal produced 100 Pounds gait
at lees eoet. and bleat the Scott -prepar-
ed meal while, eheapeet the gab% Wete
• hese tied the etilves :were not thrifty,
The Ottawa meal possesses the addle
tionel advanttiginef beteg easily pre-
pand.
1