HomeMy WebLinkAboutThe Clinton News Record, 1916-09-28, Page 6"Mother Says We Couldn't
Run The Fara Without
w�u
pNJI;
T'S downright scandalous, the number 0120/pound tins I buy,'
But, as Mother says,'we use it for 'most everything,
"Nothing else tastes quite so good on all kinds of Hot
Bread, Johnny Cake and Griddle Cakes.
"Mother uses it for all her cooking—tor.Cookies, Cakes,
Gingerbread and Pies.
y "� 'And 1 am almost ashamed to mention the
May we send you a copy i cuNNsrm� quantity of.'Growo':Brand' and bread that my
of our new book youngsters consume, This syrup certainly is
"Desserts and Candies"? c a favorite in my home", •
— radical—hal fol—and. free: The 20 pound tin Is convenient and economical for home
P A Dso, although you can get ''Crown Brand" In 2, 5 and 10
Write for it to our Montreal pound tins and 3 pound glass Jars, Ask -your dealer, —.
Office. - THE CANADA STARCH CO. LIMITED
2
2L NONTRIAL, CARDINAL,:.. BRANTFORD, FORT WILLIAM.
Alakers of "Lily White."' Corn S'yrwt—Beason',Corn
bions.—"S'ilver Gloss" Laundry Starch,
THROUGH THE DARK SHADOWS
Or The Sura light of Love
CHAPTER VL—(Cont'd).
"My ,niece, Jess, d'ye mean? re-
plied Wilier, eyeing him suspiciously.
"Ain't seen 'el• for months; run away
last June, after 'elping 'erself to some
of my cash, an' ain't been back since.
'Sides, what's it got to do with you.
Guv'nor, I'd like to know? You mind
yer own bus'ness."
He leered.drunlenly at Leroy, who
turned away with a look of disgust.
He knew how useless it was to expect
truth from such a quarter.
As the gentleman stepped out into
the dirty court and returned to his•
car Johann Wilfer blinked his eyes in
relief; then with an oath be stumbled
up the rickety stairs into the living
room, and confronted Jessica, who
was standing near the window.
"So that's yer little game, is it?"
he said with a sneer; "you're goin'-in
for swells right away, are yer, my
gal? Got your name =pat as a poll -
parrot, Knows all my private busi-
ness. I-dessay; I'll break every bone
in yer body!"
He stumbled towards her where she
stood -her face still transfigured
with joy at the sound of her bene-
factor's voice—and made a sudden
grab at her • hair. But, alert and
lithe as a leopardess, the bounded°over
the table, and slipped past him down
the staircase, from the top of which
he launched forth
•
a long volley of
curses.
Quivering and shaking, both with
fear of Wilfer's violence and her sense
of injury at his denial of her presence
to Leroy, Jessica ran, as fast as her
frail body would permit her, through
the intricate smaller streets and pas••
sages whichaboundin the Soho dis-
trict. Having gone far enough, in
her opinion, to be fairly safe from any
danger of Wilfer's- pursuit, she stop-
ped to consider whether she should en-
deavor to find Leroy.
"After all," she thought, "perhaps
it is best, as it is. He would give
me money, or perhaps a few kind
words, and only make me long for
him more. Let him go, believing
Johann's falsehoods." •
As she walked wearily along dim
remembrances of earlier clays throng-
ed her brain; of two women—one
whom she knew she had caled Auntie
—and who had treated her kindly en-
ough, before Johann had got her into
his power. Mingled with these
thoughts carte those of the man who
had befriended her and even sought
her out this day. When she remem-
bered how he had rescued her from
cold, hunger, and the dangers of the
streets her eyes filled with tears of
gratitude. Yet, though knowing how
cisickly he would aid her were she, but
to return to the beautiful -room from
which she had fled that very morning,
she couldnot bring, herself to seek
his charity or ask his pity. She re-
ality' well. enough that one such as
she could never hope to win a look
of love from him; but .like the moth
that hovers round the flame which
brings. it danger she nevertheless -de-
termined to see him again.
With this object in. view she slow-
ly wended her way to Jermyn Court,
wherein was the room in which she
had supped anti slept so delightfully.
Afterwards she thought she would try
to gain e,ome work that would at least
secure food and lodging however poor,
where she could be safe from the
cruelty of Wilfer; sF.t ely in all Lon-
don there was something she could
do,
When darkness come, worn out by
watching and waiting in vain for
Adrien, she again found herself with -
THE
L INDOM LM T .,,
Fire Qleeera Cc'. en. sf Canada
aslAeLlSB=o 1859
Surplus to Policyholders; • 5404,045.09
Losses Paid over • - S8,250,000.50
FARM BN IJRAMCES
Wo pay futivatuo for\
Live Stook Looses
Our bates Have Not Advar;r-ed
-Comul5 our nearest Agent and get rates
01 write F. D, WILLIAMS,
.Managing Director
•H11A3 OFFICE, ' TORONTO
1
out a home and without shelter;, so,
crouching on a doorstep, as she had
done the previous evening„ overcome
with fatigue, she fell asleep.
In the course of the night a dark
robed woman, passing on the usual
round of duty assigned to her, stopped
add looked at her. She was one of
the band of Good Samaritan Sisters
of Mercy established in some of our
London suburbs, who seek out the
helpleso and downtrodden in the race
of life—with healing in their hands
and, pity in their hearts -striving to
raise them ep from their hopeless
position to something better. She
stopped, .bent down, and, drawing her
veil aside, looked closely -at the mo-
tionless face. Then she sighed and
turned her bead away.
"So beautiful! So young! Can it be
possible? Sister, sister!"
Jessica awoke at the gentle touch
and sprang to her feet.
"Johann! Don't strike me" she ex-
claimed, with her eyes half closed.
"My poor girl, no one shall beat
you. Will you come with me?"
"With you?" repeated' Jessica, now
fully awake, but still eyeing the Sis-
ter with some suspicion. "Where?
Not far?"
'"No, not far. But why do you say
that? Is there anyone woo particul-
arly wish to be near?"
"No," replied Jessica, adding to
herself, as the Sister of Mercy took
her hand, "but she shall not take me
far away from him,"
"A roof of thatch is better than that
of Heaven," is an old Spanish prov-
erb, and means, doubtless, that the
poorest accommodation is better than
none, or that which the streets pro-
vide. Jessica, clinging to the Sister
of Mercy's succouring hand, was gent-
ly led from tho silence of an attic in
a quiet byway.
Here, seated by the remains of a
small fire in a narrow grate, she
watched with awkward interest, that
was much like indifference, the efforts
of her rescuer,to revive the .dying em -
bels. Soup was warmed for her, but
for a time she !refused to take it.
"I am not hungry," she said. "Only
tired—so tired! Why did you wake
me, lady?"
"I awoke you because you were un-
happy, and it was dangerous for one
so young as you to lie asleep in the
streets,' replied the meek -eyed wo-
man. . "Bat you must not call me
`lady'; I am not ' a lady. Call me
`sister'."
"But you are not my sister," said
Jessica petulantly, "I haven't any sis-
ter or brother, or father or mother."
"Poor thing!" said the woman, who
by this time had made tip • a bed,
plain enough it is true, but luxurious
after• the cold doorsteps, and she now
helped Jessica to undress; "Poor
thing, you are quite cold; and what
are all these bruises? Ah! why will
.men .be so cruel, when Heaven is so
leind?"
• "I don't know," said Jessica,' who
took the question as directed to her-
self. "I don't know anything. Be-
sides, all men ain't cruel. He wasn't;
he was kind—oh, so kind!"
"He—whom?" asked the Sister.
Then, as the girl did not reply, she
ioolted hard at her
tgneu again.
"Now you will sleep," she said.
"Will, you kis me?"
With the impulsi+-eness of girl-
hood Jessica threw her arms round the
linen -banded neck and kissed the Sis- I
ter's pale face.
"Good night," she said.
The Sister smoothed the coarse pil-
low, covered her up, and went softly
from the room,
When Jessica awoke the woman was I
again beside her with a eup of tea
and some bread-and-butter. But the
girl refused to eat,
"I am not: hungry ! am not tired -
now, either, and I will go,"
The Sister put her hand on the girl's
arm "Not yet," she sit id. "Where
have you to go?"
"Nowhere," Jessica answered list-
lessly.
"Them stay with Ina" said the wo-
man kindly. "See"—she brought a
basket to tho bedside—"here's some
work. I eel) teach you to clo this, and
we will, live together. Will you not
stay?"
Jessica looked at the work, and
silently nodded acquiescence. But
nevertheles:t she sighed, To a nature
such as hers freedom was life itself,
and she was bartering it away for
mere food. Besidee, how could she
now follow the one who had been' so
kind to. hey?
But she stayed, and patiently work-
edallclay', striving earnestly to catch
the !snack of the needle, and emailat-
ing the tireless industry of the Sis- a
ter, who worked thus during laylight
that she !tight pursue her m'ssion of
mercy and succour at night. Thus
passed some days, and then Jessica's
blood grew restless; thenarrowroom
seemed to her stifing and unendur-
able, and she pined for the open air,
as a caged blackbird longs for its na-
tive woods.
The longing grew so irresistable
that at last she succumbed to it; and
one day, finding herself alone, she
threw down the piece of work on
which she was employed, and rising,
snatched up her weather -stained hat.
"I can't stay," she sobbed; - "I
can't breathe here! I must goe or I
shall die. I'll leave before she comes
back. Oh! S wish she had not been
so kind to me. I feel a worthless,
miserable, ungrateful creature!"
Then she stole down the stairs, very
much as she had slipped away from-
Adrien's residence, and gained the
streets anew,
CHAPTER VII,
It was the night of the great ball at
Lady Merivale's town house. A Blue
Hungarian Band was playing dream-
ily the waltz of the season, to the ac-
companiment of light laughter and
gaily tripping feet. The scent of
roses filled the air. Masses of their
great pink blooms lurked in every
small nook and corner; while in the
centre of the room, half -hidden by
thein, a fountain sent its silver spray
into the heated air.
If wealth and luxury alone could
bring happiness, then surely Eveline
Merivale should have been the most
envied woman in the world. A re-
nowned beauty, a leader of fashion,
with every wish and ambition gratifi-
ed—save the one which, at present,
was the chief object of her life—to
enslave and retain, as her exclusive
property, Adrien Leroy.
Her husband, the Earl of Merivale,
she regarded as -a necessary encum-
brance, inevitable to the possession of
the famous Merivale diamonds. His
hobby was farming, and he detested
Society; though quite content that his
wife should be made its queensolong
as he was left in peace with his short-
horns.
Certainly Eveline Merivale was not
in love with her husband; but, on the
other hand, neither was she in love
with Adrien Leroy, It simply added
a zest to her otherwise monotonous
round of amusements to imagine that
she was; and it pleased her vanity to
correspond in cypher, through the
medium of the Morning Post, though
every member of her set night have
read the flippant messages if put in an
open letter. There was a spice of
intrigue, too, in the way in which she
planned meetings at their mutual
friends' houses, or beneath the trees
of Briorly Park, or: at Richmond.
Not for worlds would her ladyship
have risked a scandal. She prized
her position, and loved her diamonds
far better than she was ever likely to
love any human being under the sun.
Still, it was the fashion to have one
especial favorite; and it was a great
thing to have conquered the handsome
and popular Ardien Leroy. It was
little wonder, therefore, that, when
midnight had struck and still Leroy
wan absent from her side. Eveline
Merivale, beneath the calm conven-
tional smile, was secretly anxious and
inclined to be angry.
She was looking her best to -night;
and although she had already been
surfeited with compliments from Duke
to subaltern, she yet longed to hear
one other voice praise her appear-
ance. There was, indeed, every rea-
son why Lady Merivale should be
lauded as the greatest beauty of her
time, for she carried all before herby
the ;beer force of her personality.
Dazzlingly fair, with hair of a bronze
Titian hue which clustered in great
waves about her forehead; her eyes
of a deep lustrous blue, shading al -
meet to violet. To -night she would
have borne ofi' the palne of beauty
from any Court in the world, i'ot het•
dress was a creation of Paquin, and
enh.ancerl to perfection her delicate
aicolds.oring, which needed no artificial _
('!'o be continued).
With French Army.
As a result of the work clone by
the British Ambulance Committee,
there are now with the French army
same 150 ambulances and 250 men of
British nationality, many of whom
have thrown up lucrative posts in
eider to serve. Canada, South Afel-
ca, ;East Africa, New Zealand, Aus-
tralia, Ceylon and the Malay States
are duly represented. One Medaille
Militaire and 29 - Croix de Guerre
have been earned by those serving,
111e world is three-l:ourtbs water,
but you can't Maine a cow for what
happens after the nail!: gets out of her
Jtrrdsdiadem .....
When you get right clown to know-
ing all the circumstances in men's
lives the wonder isn't that some :of
them go wrong, but that so many are
s decent as they ar8.
NEWS FROM ENGLAND
NEWS BY HAIL ABOUT JOHN
nut AND 1118 PEOPLE,
Ocearrenees In the Land That
Reigns Supreme in the Conn
MCeeial World.
Over 200 old boys of 'the Jews' Or-
phaatthe:eolAs
orylums., Norwood, have joined
Twelve hundred women workers on
the land have been registered in
Warwickshire.
Geo. Dunbury, aged 80, was burned
to death at a fixe at Clondesley road,
Barnsbury,,
A dog dashed at an aeroplane as it
descended at Chertsey, and was cut
in two by the propeller.'
Upwards sof $867,500 has now been
contributed to the Lord Kitchener
• National Memorial Fund.
Mr. W. 1'. Moorhouse, of Preston,
has forwarded 226,065 eggs for.
wounded soldiers and sailors at the
front. -
About 450 boys have been excused
attendance from elementary ' schools
in Surrey for employment in agricul-
tural work;
A new industry, onion -growing, is
being tried in the Lincolnshire fens.
One grower at Weston has 815 acres
under cultivation.'
Women conductors in London are
so expert at testing money that the
takingofbad coins for fares has
been reduced tominimum.
a mi mum.
Wadebridge, a mid -Cornwall town,
with a population of 2,400, has, since
the outbreak of the war, raised for
patriotic purposes over $10,000.
At Dover College prize -giving it
was mentioned that 703 old boys of
the school have been serving with
the colors, and that 81 have been
killed.
Following a period of comparative
quiet, the shipping trade of the Tyne
is now making good progress. Dur-
ing the past few clays 80 vessels
entered the river.
Chepstow's town walls, probably
built in the latter part of the l8th.
century, are now being demolished
for the new yard of the Standard
Shipbuilding Company
Tea on the terrace at the House
of Commons is one of the luxuries
that the war has swept away, and
not even the recent hot spell sufficed
to revive it. •
Transformed from a public -house
at a cost of $6,000, premises in
Church street, Woolwich, have been
opened by Lady Henry Grosvenor es
a hostel for girl munition workers.
Thames Conservancy Board report
that at locks where the wives of
regular men are taking temporary
charge the women have carried out
their duties in a very satisfactory
manner.
Beds at the Jews' Hospital, Nor-
wood, have been endowed in memory
of Capt. Arthur Chas. Hart, North-
umberland Fusiliers; Lieut. Braham
A. Franks, and Lieut. C. A. M. 13in-
gen, Royal Sussex Regiment
Prince George, who for some time
has been at school at Broadstairs,
has passed the qualifying literary ex-
amination for a naval cadetship, and
will enter the Royal Naval College,
Osborne.
The !toad Board has offered to
lend Dorset County Council $35,000
free of interest for seven years for
the construction of a new coast road
at Lyme Regis. German prisoners
of war are to be employed in the
work.
— --,t
An Acre of Alfalfa.
What is the value of an acre of
alfalfa? Here is what it is valued
at in Minnesotawhere the cost of
production is quite as high as it is in
eastern Canada, and where prices for
products are somewhat lower, Owing
to the greater distance from the ex-
port market:
It costs about $12 to cultivate it.
At least 60 per cent. of the fertili-
zer value is returned to the soil when
the crop is fed.
A yield of three tons wilI return
$41.30.if fed to pigs as pasture when
the pigs sell for '7 cents a pound.
A similar yield if fed. to steel's at
6 cents a pound will bring $42,60,
The same yield fed to cows giving
210 pounds of butter fat at 30 cents
a pound will bring $44,
,4 •1
Peaches
are the most valued
treasure on the pre.
serve shelf,
a s
art;
Pure cane sugar very
"PINE" granulation is
best for all preserving.
2 null 5-1b eairtons
10 and 20.1'b Sage
TheAll-PliaposeS'ze8a i'
Send non:rod ball: trade -murk -for
511118 book of Preserving Labole
Atlantic Sugar Refineries Ltd.
I?OWOO $3113,1. Alonteeat e3 .
CONTAINS We ALUM MADE IN CANADA
isemsammitsmem
TFPVLY
Canning and Preserving Fruits. -
There are two distinct general
methods of treating fruit so that it
will not change or be changed though
held for a time ranging from a few
weeks to three or four years: These
methods are termed canning and pre-
serving:. Many people do not realize
the difference. We find, however,
that canned fruit depends for its keep-
ing qualities upon heating and per-
fect sealing, whereas preserves need
not be sealed because their high sugar
content prmeents micro organism: from
acting upon the fruit.
Strictly speaking canned fruits and
preserves should keep the fruit in its
exact original condition. This, how-
ever is an ideal wire ,
his never re-
alized.
Tf fruit is sealed in tin cans
and then cooked long enough to kill
all the minute forms of life within the
can there are still several changes
which may occur. Red fruits—
strawberries, raspberries, and cherries
—are high in acid. The acid at-
tacks the tin, forming salts of tin,
and the latter quickly destroy the co-
lor of the fruit. Such a change has
little effect on flavor and digestibility.
Canners have largely overcome this
difficulty by obtaining d special kind
of tin plate and by covering this tin
with gold colored enamel.
Fruit canned in glass jars cannot
lose color through tin salts. There is
sometimes a change in color due to
light. Here again the red fruits suf-
fer most severely.
Probably the most important fact
to remember regarding canned fruits
is that changes such as fermentation
due to micro organisms are not pre-
vented by the sugar added. The
sugar used is for flavoring. Heating
and sealing kill the harmful molds
and yeast and then keep others from
coming into the container.
There are two away in canning
fruit. Some people cook the fruit
before placing it in the jars or cans,
others pack the raw fruit, cover it
with hot sugar syrup, seeker partly
seal, cook and then seal if sealing has
not been done first. If the fruit is
cooked before placing in the contain-
er the latter must be thoroughly steri-
lized first. In the second case the
container need only be washed.
Preserves include jam, jellies and
marmalades, If a fruit product con-
tains 70 per cent. of sugar, by weight,
molds and yeast cannot live in it.
Hence, if a person knows the weight
of the ingredients put in a preserve
as well as the yields of bhe preserve
one can usually predict whether the
product will keep. Take the follow-
ing case:--
Weight
ase:—Weight of fruit 10 lbs.
Weight of sugar 10 lbs.
Total ingredients 20 lbs,
Yield of jam
14.5 lbs.
Loss in evaporation 5,5Ibs.
Thus 14.5 lbs. of jam contains 10
lbs. of sugar or 68.9 per cent.
To this may be added 3 per cent.
for the sugar naturally contained in
the fruit, making 71.9 per cant. sugar
This should keep.
A diop of water on the surface of a
preserve dilutes it at that point and.
will likely start mold growth. Hence
jars to be filled with jam or jelly
should not be covered until cold- be-
cause the steam rising from the warm
or hot product will condense on the
cover and have the same effect as an
added drop of water, It is is desir-
ed to cover preserves while they are
hot, sterilize the top, seal perfectly
while hot and turn the jar upside
down. By this method molds are
eliminated to begin with and as with
canned fruits prevented from enter-
ing afterwards.
Preserves also lose color through
the action of light.
In ease of jam and marmalade mod-
erate firmness is desired. Jellies re-
quire to b,e quite solid. In all cases
the solidifying is duo to the combina-
tion of sugar with a substance in the
fruit called pectin. The jellying or
solidifying only takes place when the
preserve is condensed to a certain ex-
tent by evaporation. Some fruits
are low in pectin and +.will not properly
solidify no matter how much condens-
ed. A viscous, sticky syrup resulboo.
In any ease the preserve is improved
if a juice such as crab apple or cur-
rant juice is added. This juice is
rich in pectin, By using it more
sugar may be used, ,ay 10 of sugar
to 8 of fruit. Thus the trine of
cooking is reduced, color and flavor
are retained, the yield is increased
and solidifying results,
Ib will be seen that canning and
preserving depend upas fixes! laws.
One she i,ld always try to explain why
an operation or proportion is required..
A good set of scales might mean to
saving of material to many a house-
wlfo,—Ontario Department of Agri-
culture.
Seasonable Recipes.
Wild Grape Juice.—Pick over wild
grapes and alinosb cover v ith cold.
water; bring slowly to a boil. When
all juice seems free strain through a
jelly bag. For each quart of juice
allow one tea cup sugar; boil five
minutes, bottle and seal. This is
much richer than the juice made with
the tame grapes.
Earth Peach Preserve.—Procure
fresh peaches, free from bruises, and,
peel. Secure a large old-fashioned'
stone jar, the sort that comes with a
closely fitted stone cover, something
on the fashion of the old-style churns.
Place in this alternate layers of fresh-
ly peeled peaches and granulated su-
gar, using about pound for pound of
sugar and fruit. Place the stone cov-
er tightly in place—seal around with
sealing wax and .bury in bhe earth,
leaving the jar low enough in the
earth to prevent freezing.. or mound
enough earth over it to prevent freez-
ing, just as one does when burying
cabbages or apples. Do not disturb
these for three months, and five is
better. When opened you will find
the most delicious preserves that can
be imagined—better in flavor and dif-
ferent than from any other method.
Something of the flavor of brandied
peaches, rich and smooth and better
than by any other process.
Chipped Gingered Pear. --Use
eight pounda of pears, eight pounds
granulated sugar, one pound candied
ginger root and four lemons. Chip
or slice the pears fine, simply coring
and not peeling them. Slice the gin-
ger root and boil with the sugar and
pear, and four tablespoonfuls of wa-
ter for one hour. 13o11 the lemons
whole in a little water till tender, then
cnt them up in small bits, removing
the seeds, and add to the pears and
boil one hour longer. Can in jelly
jars or large topped cans.
Peach Mangoes.—Use the large
freestone peaches, pare with silver
knife as thin a peeling as possible.
Cut in halves and remove the seed.
Fill the cavity with the following mix-
ture : Cut one cup of preserved
ginger into thin slices; add one tea-
spoon grated horseradish, one table-
spoon each of black and white mus-
tard seed, one teaspoon celery seed
and one-half teaspoon black pepper
seed. Tie the halves together care-
fully and drop into a syrup made as
follows : To one quart of vinegar
add three pints of sugar, two ounces
each cloves and cinnamon bark, put
: spices in a muslin bag and drop in
the syrup. Let the fruit cook very
gently. in the syrup until tender, then
lift from the syrup and place in the
jars. Cook the syrup until slightly
thick, then pour over the peaches and
seal.
Baking Soda Uses.
There are numerous uses to which
baking soda can be put, apart from
the accustomed -and legitimate ones of
cake and bread making. First of all,
it is an excellent family retnecly for
scalds, When milk is on the point of
turning sour a pinch of baking soda
dropped in it will restore it to its na-
tural sweebness.
A thick paste made of soda and'wa-
ter is excellent for cleaning glasses in
which milk, ice eream or other greasy
substance has been standing, or even
when there is no time to make a
paste, if the fingers are clipped in was
ter, then in dry soda, and the greasy
part of the glass is rubbed around
with them, the marks will quickly dis-
appear and the glass become bright,
• Lamp chimneys treated in the same
way will shine like crystal, while if a
lamp burner ie boiled for half ark{
the lamp to burn with renewed brile
Haney. Soda is also excellent tes
clean silverware. Make it into 4t
thin paste and rub briskly, then wash
in hot water.
Things Worth Remembering.
To remove paint from glass rub,
with hot vinegar.
Ether is good for removing grease,
stains from clothing.
To prevent accidents, paint the bot
tom cellar steps white.
All suet puddings should be cooked
a long time to make them digestible,
Add a teaspoonful of salt to stareh,I
when making, if a gloss is desired onl
linen,
Drivesoix brass -headed tacks in th,
ironing
board to take the place
of tt
1
flat -iron stand.
It is wise to put a Iibtle salt in the
water in which vegetables are wash.,'?
ed. It will destroy insects.
Allow two level teaspoonsfuls of.
baking powder to each elm of fiougj
when no eggs are used.
To cut bubter in, small even ecivare
for the table, use a coarse wet thread(
as this leave no ragged edges.
The small pin feathers that are so
hard to clean from very young chick-
ons can be wiped off with a damp cloth,
in much less time.
Cold water closes the pores of that
skin and makes it firm. A little vine -1 '
gar or cologne added to the water else;
asst=ts in the hardening.
When boiling meat which is incline,
ed to be tough add one teaspoonful o9
hour in soda and water it will cause
vinegar, This makes it tender, and:
gives a good flavor.
When no suet is at hand, and alit.'
tle is required for puddings, ets., chola
some dripping finely and use, It will
answer the purpose quite well.
Before polishing furniture, wipe
over with a cloth dipped in hot water,
and wrung out. If this is done, fin-
ger -marks will not show.
If furniture is washed with Luke-
warm vinegar and water before polish,
is applied, very little will be required
and a great saving in labor effected.
A use for old velveteen—Take a
piece the size of a duster and tie it'
over the head of a broom used for
wiping down walls. It cleans them'
beautifully.
To shine shoes quickly do not
blacicen but rub on a piece of orange;
and let the juice dry in, then polish,
with a soft brush and then they will.
shine like a mirror.
If clothes are to be ironed soon af-
ter they are dry use hob 'Vater foe
sprinkling them. They will dampen.
more quickly and evenly than if cold
water is used.
When madras curtains are launder-
ed they can be easily dried by hanging
them on their own curtain rod and
patting a heavy rod in the bottom
hem to hold them steady.
When reheating meat place some
gravy in a deep frying pan, season it
and make quite hos, Nut in the meat
and simmer gently, but do not iumw
to boil, as boiling makes the meat
tou
Toch, clean dark varnished front doors
rub over, after dusting, with a little
brown shoe polish on a piece of cloth;
polish with a dry duster, and the door
will look as if newly painted.
To remove the shine from serge, -
sponge the dress or suit with hot vine-
gar and press in the usual manner and
alI shine will disappear. The vine-
gar leaves no stain.
A small :sponge the size of an
orange will be found very practical to
have to wash the little ones with, and
more satisfactory than a cloth. Tie
on a string so It can he hung up to
dry after using.
Girls who want to marry are always
looking in shop windows for -new
brands of bait.
Yj
OSIep'
,Nen
OSIERYthat will stand
up anti look well—
that's what a man wants. lt's an-
noying to be everlastingly poking
a toe through a sock -----"why
on earth don't they make 'eln to
wear? "--Pentnan5 do.
Good sox to loop at, good to wear
—a color, and weight for every
purpose, Simply say Pcnnlans
for !Hosiery insurance
Penmana Limited
Paris
�A,�l'so maker.
klndertvo:u•
and
Sweater Coate