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The Seaforth News, 1917-08-23, Page 2twr.n.a.n ,;,!d:oer,t4i•L�ri:: have a spicy zest which makes them a favorite preServing fruit, and several excellent va- rieties are plentiful this year. Preserve all you, pan with. Aum o of tincoiorcd,'e for the sake of economical and wholesome desserts. 10, 20 and 100 -pound Sacks 2 and 5.pound Cnrtons Writs for free coploo of our throb maw Cook nooks—bleb obadlug us lied null Tn,dowark. ' Atlantic Sugar Refineries 140 Limited, Montreal "�•ae� Author of lo©toeapplse"nearer ILeThan Publhd bydd Stoughton, Limited, London and Toronto CHAPTER • III.=(Cont'd.) sel', but I have not much siller•, Thee "By gum!" said Tom, "I didn't know bawbees will have to last me till Sat - that." urday, otherwise I'd be asking ye to "That's because you have been mak, come and have a drop of whiskey wi' ing an ass of yourself. While the me. am stony-broke too," said Tom. "I other fellows have been improving expect I have been a fool." themselves you have been loafiu poet 1 man, nae man's a fool who around Penrose left him alone.Goenight; spends his taller on good whisky." and mfelte rather rable By this time they were walking to - somewhat miserable; he was ether towards the outskirts of the angered too. He didn't town. like the way Penrose had spoken to"What is this lass o' yourn?" bleed him. In the old days he had beena silence. m after. proud of his respectability, and before To„I afterk she's a wee bit servant tane, and whehe had made n Alice elLister ewe lassie," replied the Scotchman: "she's shown a preference for him,Tom -was a bonny wee thing too, and fairly very ambitious. Now he kew he had enamoured wi' a kilt." not only sunk in the social scale, but Tom still walked on aimlessly; the he had less self-respect than formerly. thought of going to meet a girl who "After all," he argued to himself pre- plight never come did not have much sently, "I didn't join the Army to go attraction for Lim; still he didn't to Sunday School, I joined to lick the know where to go. blooming Germans." I don't think I'll come any further," Still he could not help recalling the he said presently. feelings which possessed him on the Nay, what makes ye alter your ni ht he came out of the great hall at mind, Tom?" the Mechanics' Institute. He had felt "I think I'll go back to the Black stirred then; felt indeed as though he Cow," replied Tom, "'appen there's had heard the call of some higher pow- some chaps there who'll stand a treat. er. Hitherto he had looked upon After all, Penrose war right when he wearing the King's uniform as some- called me an ass." think ignoble; then it had appeared to "Penrose is what you call a gentle - him almost as a religious act. The man ranker, I'm thinking.' speaker had called upon him to fight "Summat o' that sort," replied Tom. against brutality, butchery, devilry, "What did he call you an ass for?" and his heart had burned at the "Well, you see I've been a bit of a thought of it. Something which he, fool; I've spent all my brass, and I've felt was holy made him leap to his feet took up wi' a lot o' lads as is no use and give his name, yet now he found to me. Penrose is gone to the Y.M. his chief delights in coarse associa- C.A. You wouldn't think it perhaps, tions debasing habits. McPhail, but I wur a bit in the religi- He was still fond of Polly Powell. ors line myself once. I wur educat- The girl's coarse beauty made a strong ing myself too, and I had as nice a lass as there was i' Brunford, but I took up appeal isthim,'but erhe rememberedtigs , Alice Lister; remembered the things inn the daughter of a man as kept a which she had said to him, and he public -house, and—well, there you could not help sighing. are.' "Eh, Tom, is that you?" And you have chucked releegion . Tom turned and saw a tall raw -bon- asked McPhail. ed fellow in kilts.Ay, there's nowt in it, and it keens Ay, Alec; wher't' bean?" a chap from having a good time—but doan't know,"and Tom sighed. • "There's a wee lassie I promised to ,T I am a wee bit of a philosopher meet to -nicht," replied the other, mysel'," replied McPhail, "and I have Alec McPhail belonged to the Black reasoned it all out very carefully. My Watch, a battalion of which was mither, now, is what you might call boned in the town, and Toen and Alec a godly woman; my father was an had become friends, and was "What's thy lass's name?" asked elder in the old:U. P. brought up in a godlyfa hion. IBut Tom. as I said, I reasoned it out. I read I da' her ken Alice. Come except that Colonel Ingersoll's Lectures, and he they m wi me, proved to me that Moses made a lot of Tom; y,"bre replied has a friend." "Nay," replied Tom, "I doan't feel mistakes,. So, weel, presently I`got like sky -larking eirith the lasses to- fond of whisky, and I came to the con - night." elusion that releegion was not logical." "Weel, I'm not ower particular my- I reckon as you're none too logical," replied Tom. "Ay, man, but I was well groonded in the fundamentals! I could , say the Shorter Catechism when I was a wee kiddie of seven years old! How am I no logical?" "After all," replied Tom, "it's noan logical to give up religion because of Colonel Ingersolls Lectures. The re- ligion my Alice had went deeper nor that. Ay, but there, I am a fool to be talkie about i . Good night, Mc- Phail, I talking till go back now." And Toni went back towards the town alone. The following Saturday night Tom was again drunk and disorderly. This time he did not escape punishment. Tom never felt so degraded in his life as when he was undergoing that pun- ishment. He had joined the Army under the influence of a noble impulse. He had felt that he was doing a noble thing. Not that he was proud of it, because in reality he could do nothing else; when he came to think of it afterwards he knew that he was doing nothing but his duty, All the same he was elated by his action, It had made him hold his head higher, and p made his heart beat fast; now, after a little more than three months' train- ing, he had actually been called before his officers for being' a disgrace to his company. The colonel, who was a stern soldier, was also a kindly gentle- man, He recognised at a glance that Tom was not a gutter lad; saw, too, that he had the making of a man in him. That was the rea..on perhaps why he used stronger language than usual, and for meting out a heavier punishment. "What excuse have you for your- self?" asked the colonel. "You have evidently had some education and were meant for better things. Why did you make a beast of yourself?" His words cut Tom like a knife. "Make a beast of myself," he thought, "has Tom Pollard come to that?" "Where is there to go, sir, when one's day's work is over?" he asked almost sulkily, "Go?" replied the colonel, a little nbnplussed, `go?" And then remem- bering a visitor who came to him the previous day, he said: "There's the Y,M.(l.A, ball; they teach you Some- thing useful there." '; • After his pueislnnent was over Tam could not help seeing that the better RR YY Y; Cat.ne22 Fall0 Winter 4. 4917-18 is -, Ci''al� Wer cetie 1,' I TORONTO, ®NT This cut ;re resents' on a small scale, the cover of our new Fall and Winter Cata- logue No. 22G, which will be ready for mailing early next month. The fashilin pages, with their fine Half -tons illustra- tions of the; latest styles in Suits, Coats, Dresses, Furs, Millinery, .Footwear, etc., are of speoiad interest to women. The prices quoted are most reasonable and we prepay charges to your post office or station on every garment illustrated. Write for a copy to -day. .MURRAY = KAY LImitod. 17 to 31 King St. E. i ORONTO - °NT. DOMESTXC SCIENCE AT Hb1QlE Eighth Lesson ---Proteins. in .the food. The third class • lass of -proteins is extrac- tives. This extract is the flavoring which is found In foods, Great care must be taken while cooking foods that nothing impairs this flavor or destroys its value as an important element of nourishmar.t, Extracts are soluble in cold water. Protein coagulates upon the applies- Protein is.soluble in Cole! water and tion of heat, acid or ferment, Some coagulates upon the application of Proteins are entirely soluble in cold heat, so that care and judgtrisnt 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 - form of a thick, white, viscuous liquid, tract all the nutriment of the meat in- Albumen is also found in meat, as to the liquid or broth, as in soups, casein in milk. It is in the form of meat teas and broths. The meat is gluten in wheat and cereals and as cut into small pieces or chopped fine, legumin in peas, beans and lentils, added to the cold water and brought It dissolves readily in calci water and slowly to boiling point. Then it is coagulates upon the application of plated in a position where it will sim- heat. mer er cook at a temperature of 165 Gelatinoids, degrees Fehr. This method extracts The second class of protein con all the nutriment from the meat. pounds are the gelatinoids. Gelatin Second, searing or coagnlating the is found in the connective tissues, surfae of the meat. The meat is put which are their leading constituent. to cook in boiling water or steam from It is also found in meat; tendons, five to ten minutes and then processed cartilage and bone; also existing in all at a simmering temperature, or the !bodily tissues. They are II very im- surface of the meat is brought in con - 'portant element in the body. The en- tact with intense heat for- the same tire wall cells contain large proper- purpose, coagulation, oe searing the tions of gelatin. It is very import- entire surface. It is then processed ant that the manner of cooking food as directed in the preceding recipe. be of such a nature that every particle The second method preserves all the of this valuable substance be retained nutritious elements in the meat. 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, ccreals, peas, oeans, lentils are all protein foods. 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 Canning Peaches. Freestone peachee give the best re- sults. 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 remove the stones. Peel the peaches and drop them 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 prepared 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. Noy,' place the sterilized rubber and lid in position and partial- ly tighten. Put into a hot-water bath 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. spices, tied in a piece of cheesecloth: one tablespoonful of whole cloves, ono tablespoonful of allspice, two sticks of cinnamon, one tablespoonfl.i 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 111 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- a 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. Acid 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- mometer. Cook to 222 degrees Fahrenheit. Spiced Peaches.—Prepare and peel the peaches just the same as for can- ning. Let them stand 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 him. He could not say he was boy- cotted, but they showed no inclination toin hiscompany.Thistouched be his pride, "I am as good as they are," he said to himself, "and a bit better nor some on 'em." He was de- lighted, however, to notice that Pen- rose acted differently from the rest, although he was by no means flatter- in"1 told you you were an ass," he said. "If you go on in this way, you'll end by !sing kicked out of the Army. (To be continued.) If Stomach Hurts Drink Hot Water "If dyepepties, sufferers 01701111 gaol, wild or flatulence, stomach acidity or sourness, gastric catarrh, heartburn, etc., would tette a 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 reek physi- cian staled 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 stonach. IIot wa- ter increases the blood supply and bfsur- atadmagnesia Instantly neutralises the excessive stomach acid and stops food fermentation, the eombinn.tion of the two, therefore, being marvelously sue- cessful-and decidedly Preferable to the use of artiaclal 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 corks filled with these tacks, two of which will hold her skirts against the wail of the room oe closet and the necessity for carrying about a regiment of hangers is thus obviated. She also sticks thumb= tacks through her veils and hairnets, affixing "these pesky be- longings," as she terms them, to the bottom of the drawer. Another use for the tack is to Miele it, or several of it, into the bottom of skirts to hold them stretched and firm against class of fellows somewhat, shunned the wall? Vegetable Soup. Three quarts water, one quart shredded cabbage, one-half pint mix- ed carrot, one pint sliced potato, ono - half pint minced turnip, 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 bolting hard in a stewpan and add all the vegetables except the potatoes and tomatoes. Boil rapidly for ten minutes, then draw back where it will boil gently for one hour. At the end of this time add the other ingredients and cook one hour longer. Have the cover partially orf the stewpan during the entire 'cooking. In handling milk in the home, do not pour it from one receptacle to another until just before using. 1 To, Learn sloth Weaving. Will Geo Tau hi't' .and' Paid Good Wages,„;.While Learning. Experienced Weavers Gan CuEarn'$2.5O to 960.00 Per pay warn oa 0tasa . The ARRY ;,, RE CLOTH CO. 1179 KING ST. WEPT, TORONTO Lightning elands may touch the earth with one of their edges, or be four or five miles up. They rarely dis- charge when more , than 700 yards garden, without the permission of the above the earth, landlord. A tenant who is about to quit a house may not legally remove any trees or shrubs he has planted in the margo Veterinary C ai;Nage 110 University Avenue, Toronto, Canada 'finder 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.8,, M.Sc., Principal Is pure refined Parowax. It keeps the tiunblers absolutely air -tight. Keeps the jellies free from mold and fermentation. 1 P 'tift PURI] REPINED PARAFFINPO gives the best results with none of the trouble. Allyou ha y ve 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 LAUNDRY—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 When you pay the price of first quality sugar, why not 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." ;i 2 and 5 lb. car ons- Made in one grade only -the highest o 10, 20, 50 and 1001b. Bags. THE SALVAGE OF _ ' BM'�`TL F ELD WRECKAGE QF WAR RESTORED TO USI! ULNESS, Repairing Shops Make 2,000 Pairs of Shoes a Day Froin the Dis- carded Army Bouts. Few people at hoarse, writes a cor- respondent, have any idea of the amazing wont of salving the wreck- age of battle that is going on behind the allied linea in France -work that is saving millions of dollars a year; and yet there are few things in the conduct of the war more wonderful, "Only a few days ago," he says, "I visited a French town some distance behind our front, one of 'several towns in which this work is proceeding day and night, silently and almost unno- ticed by- the world. Thousands- of French women and girls, whose men- folk are fighting or have fallen, are employed on it; and I confess I was simply staggered at what I saw. "To this hive of industry is brought all the jetsam of battle, from a broken rifle or bicycle ,to tattered tunics and derelict shoes and boots— all to be renovated and made service- able again in ways that seem almost like magic. In one place I saw shed after shed piled to the roof with dis- carded shoes, most of them in such a deplorable condition that it veined nothing short of a miracle, could re- store them. In former years they would all have been consigned to the rubbish heap as utterly worthless. Not so now. Look Like New Again. "Stage after stage I saw these shoes, `broken in the war, converted again into splendid boots, soft and strong. I watched these clover and industrious French women soak then! .in some mixture and pass them from hand to hand until the leather became as pliable as ever it was. They were then scrubbed and rubbed and patch- ed, and soles or heels were put on where required, "They were, next immersed in a bath of boiling oil, straightened and shaped; and when the last process was finished, I assure you, you could scarcely have distinguished them from shoes newly bought. This repairing shop turns out 2,000 pairs every day; and I was told the output soon will be 5,000 pairs. "In other enormous workshops I saw khaki uniforms, tattered, mud -soiled' and some of them blood-stained, simi- larly made ''as good as new.' After passing them through a bath of hot water, the rags (for they are mostly nothing else) are handed to the wo- men, who cut oil the sound portions with sharp knives. These fragments are then washed in a disinfecting fluid, and when .dry they are taken in hand by a small army of tailors who, with wonderful cleverness and ingenu- ity, remake them; and they are re- turned to the army ready for service again. For Wounded Cannon. "A few minutes' walk distant Is the hospital for wounded cannon, ma- chine guns and rifles, where furnaces blaze night and day and the Vulcans work amid a thunderous ` crash and roar. Here are mountains of broken rifles to which a new lease of life is to be given. 'The butts and' Wooden parts . are repaired or renewed; the- damaged hedamaged metal parts are replaced by new ones, rusty barrels are freshened up, and so on, and in a day or two these heaps of old iron are so many.• brand-new rifles for all practical pur- poses, doing deadly execution in the trenches. Close by you will see thousands of broken bicycles—so much scrape iron to look at, beyond all hope of repair. Here again the magician is at work; with amazing skill and rapidity the damage is repaired, broken parts are replaced, and the machines, restored to usefuiliess again, returned to their units." CANADA Martial son of mighty sire, Whose deeds thy knightly spurs have won, Thy spirit breathes the ancient fire, Proud Britain's bravest warrior won. Long, and ever mounting higher, Shedding lustre o'er the name, Swells the rising roll of honor, Swells'the brilliant growing fame. War-wiso'Empires battle -scarred, Nations grown to man's estate, Veteran kingdoms rudely ehelcen, Oppose in vain their sldli and hate. Eldest son of Empire great, Silting right arta of Freedom's cause Vtitor and,,'1'rutla commingling mate In puissance joined for heaven's laws% tTnhasting, yet unrestbig, on 1 Tliaugir loftier mounts the funeral pyre, The patriot offering laid upon Fair, F'reedom's sacrifieiai. fire, —A. A. Royal Flying Corps. Tile longest'word in the I0nglieh language is "lnonintercommunicabili- til" Lightning is prevalent in the sunm- met ami autumn Vocalize of the great - 1 ct ;oration, the conversion of wa- t`, into vapor developing electricity.