HomeMy WebLinkAboutThe Huron Expositor, 1922-08-04, Page 7a"
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J. R. FORSTER
Eye, Ear, Nose and Threat-
Graduate
hreat-Graduate itt Medicine, Univerelty of
Toronto.
Late Assistant New York Ophthal-
Mel and Aural Institute, Moorefield'a
e and Golden Square t ,Rose•
tale, London, Eng. At flakeeScott
Sloek over tliaba naiads Drug' Stet*.
ator b� hi, i Wednesday
\troq ,$1 Bap, to 8 P.m. 58
lelrStreet • Routh; Stratford.
0;•287, Stratford.
CQNSU.LTING ENGINEERS
James, Proctor &Redfern
t Limited. ' r
80 Toronto St., Toronto. Cas.
Bridget. Pavements, Waterworks, Bower
pge2 aystom . Incinerate,,, Factories,
Arbitrations, Litlaatlon,
Phone Adel. 1044. Cable: ' JPIICO" Toronto
OUR PEEK—Usually paid out 'of the
money we rave our clients.
a,
MERCHANTS CASULTY CO.
Specialists in Health and Accident
Insurance.
Policies liberal and unrestricted.
Over $1,000,000 pald in losses.
Exceptional opportunities for local
Agents.
G 904 ROYAL BANK BLDG.,
11778-60 Toronto, Ont.
•
LEGAL
R. S. HAYS.
Barrister Solicitor, Conveyancer and
Notary Public. Solicitor for the Do-
minion Bank. Office in rear of the Do-
minion Bank, Seaforth. Money to
lean.
BEST & BEST •
Barristers, Solicitors, Convey-
ancers and Notaries Public, Etc.
Office in the Edge Btftlding, opposite
The Expositor Office.
PROUDFOOT,.KILLORAN AND
r HOLMES
Barristers, Solicitors, Notaries Pub -
Ole, etc. Money to lend. In Seaforth
en Monday of each week. Office in
liidd Block. W. Proudfoot, K.C., J.
L. Killoran, B. E. Holmes.
VETERINARY
F. HARBURN, V. S.
Honor graduate of Ontario Veterin-
ary College, and honorary member of
the Medical Association of the Ontario
Veterinary College. Treats diseases of
all domestic animals by the moat mod-
ern principles. Dentistry and Milk
Fever a specialty. Office opposite
;Dick's Hotel, Main Street, Seaforth.
All orders left at the hotel will re-
neive prompt attention. Night calls
received at the office
JOHN GRIEVE. V. S.
Honor graduate of Ontario Veterin-
ary College. All diseases of domestic
•.enimals treated. Calls promptly at-
eended to and charges moderate. Vet-
erinary Dentistry a specialty. Office
and residence on Goderich street, one
door east of Dr. Scott's office, Sea-
eorth.
MEDICAL
C. J. W. BARN. M.D.C.M.
426 Richmond Street, London, Ont.,
6pecialist, Surgery and Genio-Urin-
ary diseases of men and women.
DR. J. W. PECK
Graduate of Faculty of Medicine
McGill University, Montreal; member
of College of Physicians and Surgeons
of Ontario; Licentiate of Medical Coun-
cil of Canada; Post -Graduate Member
of Resident Medical• atatf of General
Hospital, Montreal, 1914-16. Office, 2
doors east of Post Office. `Phone 56.
Hensall, Ontario.
DR. F. J. BURROWS
Office and residence, Goderich street
east of the Methodist church, Seaforth
Phone 46. Coroner for the County of
Huron.
DR. C. MACKAY
C. Mackay honor graduate of Trin-
ity University, and gold medallist of
Trinity Medical College; member of
the College of Physicians and Sur-
geons
urgeons of Ontario.
DR. H. HUGH ROSS
Graduate of University of Toronto
Faculty of Medicine, member of Col-
lege of Physicians and Surgeons of
Ontario; pass graduate courses in
Chicago Clinical School of Chicago;
Royal Ophthalmic Hospital, London,
England; University -Hospital, Lon-
don, England. Office -,Back of Do-
minion Bank, Seaforth. Phone No. 5,
Night calls answered from residence,
Victoria street, Seaforth.
AUCTIONEERS
THOMAS BROWN
Licensed auctioneer for the counties
of Huron and Perth. Correspondenyce
arrangements for sale dates can be.
made by calling up phone 97, Seaforth'
or The Expositor Office. Charges mod.
orate and satisfaction guaranteed.:
R. T. LUKER
centred auctioneer for the Crafty
« flurea. Sales attended to is all
Of the county. Seven years' ex-
in Manitoba and Smack
>U a r liable. Phone
o,
1758r Ai, *ter, Centralia P. 0.,
Orders ,)J eft at The Huron
afOrlit
ih' gs
..*00N 'rif o .
C0Wes Qat,We11e*".Y'()rlo(ut;t> ,
dttigmi i teen ti #0010 elefla 07
Planta -- Pveventilatl of fib. eN1+
allots; JR Poultry,
ICgntrlbeted by Ontario De artment oR^. •
AgrlcU1 re. Toronto) .
When a large quantity of gpely-cut
or divided green, fodder lir peeked
within the fortnentatioa begins.
at once The temperature will grad -
gully rise 'and dbnaldeeehle•carbont0
acid ISA will be given off during thb
first five days. The temperature of
the surface ate inches may go up con-
siderably above 100 deg. Fahrenheit,
one td air mite:lug and .perruitting
tei,ytolnative processes which. are dot
possible deeper in the 'mans out of
reach of .the free' air or oxygen
supply.. i)nder.good peeibMee. where
the ensiling has been well done, the
temperature 'two feet•-hown will not
exceed 140 deg. •1'ahrenhcit during
tee first live nays, the temperature
whl theitgraduatiy drop back to 100
..cg. or less.
(been Fodder Mor the Silo Should Be
i4e11 Packed.
Well -packed green fodder carrying
a normal amount of moisture will
contuiu within the small spaces just
enuugn air to carry the fermentation
w
tae desired.polnt for proper silage
Making. 11 an excess amount of air
is present througa improper cutting
and packing of the fodder the fer-
mentations will be carried too far,
moulds will form and spoil part of
the silage. Numerous agents are
present and ready to function should
conditions favor their development in
tire ensiled mass. The plant enzymes,
lnvertase and zymase, together• with
the acid forming bacteria lactic acidi
and vini acetals are of the greatest
importance in silage making. Num-
erous other bacteria are present. and
11 conditions favor their development
to a greater degree than_ they favor
tui uevelopment of the lactic and
acetic acid formers the silage proque-
ed will not be of the highest grade.
'rue plant cells of the cut or shredded
green fodder that. -is placed in the
silo are still alive and carry the
chemical suostances.commonly.known
as enzymes. These enzymes are the
agents that break down the starch
and Increase the sugar content aur -
,ug the first few days of the fer-
tuculattae process, apparently prepar-
ing tee way fur tee acid terming
u,.ctvria w.:,ch become very active
alto: the ilfte or sixth clay and con-
trol the completion of the silage
making process ti conditions are
norml.
Llan) fietirities la the Silo --Useful
and 0111erwlye.
The v..st difference in the condi-
Clue of toe various rudders used in
silage waking at the time of ensiling
gives rise• to various activities both
useful and otherwise within the silo.
Different degrees of greeeness or
ripeness, inherent classes of plants,
deference in moisture content, pres-
ence or absence of desirable bacteria
in quantity, will have their influence
on Inc final product. So we see silage
of various colors, odors and flavors
made from the sante class of forage
plants. The temperature within the
silo after the silage making is com-
pleted may vary irotu treezing near
the wall to Se degrees near or at
the center of the silo.—L. Stevenson,
Sec., Dept. of Agriculture; 'Toronto.
Prevention of Tuberculosis In
Poultry.
It is absolutely useless to treat
poultry which is suffering from tuber-
culosis with any sort of medicine or
patent poultry tonics. Preparations
which guarantee to cure tins disease
are pronounced frauds by scientists.
Once the bird is infected there is no
cure. All effort should be directed
to prevent the healthy birds from
contracting the disease.
If the flock is small ane not of
great value and if several birds nave
died or tare known to be affected, it
would probably be the part of wisdom
to destroy the whole flock and start
over again. The poultry house should
be scrubbed out with good disinfect-
ant and the walls whitewashed. If
the (lour of the house is dirt, remove
about six inches and bury it out of
the way itesurface with fresh, clean
soil. 1f the floor is well made of
either concrete, tile or wood, soak
thoroughly with disiufeetant. If the
:floor is not of good material or hard
to clean, lay a new one aver the old.
Turn over the soil In the runs. Ball
drinking cups and cleanse all other
utensils. After this is well done, se-
cure the new birds, being very care-
ful to purchase them from a flock
which is free from the disease.
If the flock is large or valuable and
it is decided to attempt eradication
without destroying all the fowls,
great care and attention, even to the
smallest details, are necessary. One
will, of course, overlook some of the
diseased birds on the first examina-
tion, but they may be obseteed later
on when the symptoms are better de-
veloped. Beep the floor as free from
drops as possible, and clean out and
disinfect at least once a week. Do
not allow the young birds to run'
with the older ones, for they are eas-
ily infected. After the first general
weeding out, watch the rest and as
soon as one begins to appear diseas-
ed, remove it from the flock and keep
it alone, and then if it develops fur-
ther symptoms destroy it at once.
•
For yoring pigs on pasture the self -
feeder has given satisfactory results.
Slightly • nitre graip may be required,
which is offset . by economising of
labor.
The than who improves the live
stock. of a community or gives it a
better variety.of conn 10 deserving of
praise as well-, ap- he who "plucks
glory from the Cannon's mouth." --
W: A, Lloyd. • i
realm. mined nearly 29,000,000 tens
of Boal last year, an die ease of 8,000,-
000 tome from tha: (mel ii west;
F.' i'IOPEINSON'$MITH
,TORONTO -
. M44300 Its APIAO
(Orntin(ted trofii` Aastlweek,)
::A Alit: 'e cin o 'tweeting g' t3i'ouB f bona
' vivarlta, these.,' The .host had realiz-
ed it and had, brought put his best.
,Most of it, to be sure, had come from
Beaver Street, something "rather dry
• with an excellent bouquet," the crafty
salesman with gimlet eyes had said;
but, then, most of the old Maderia
• does .come from Beaver Street, ex-
cept Portman's, who has a fellow
with a nose and a palate hunting
the auction rooms for that particu-
lar Sunset of 1834 which had lain
in old Mr. Grinnell's cellar for twen-
ty-two years; and that other of 1889
once possessed by Colonel Purviance,
a wine which had so sharpened the
Colonel's taste that he ,was always
uncomfortable when dining outside
of his club or away flora the tables
of one or two experts like himself.
These, then, were the palates to
which, Breen catered. Back of them
lay their good -will and good feeling;
still -back of them, again, their bank
accounts and—another scoop in Muk_
ton! Most of the guests had had a
hand in the last deal and they were
ready to shale in the next. Al-
though this particular dinner was
supposed to be a celebration of the
late victory, two others, equally ela-
borate, had preceded it; both Cross -
bin and Hodges having entertained
nearly this same group of men at
their .own tables. That Breen, with
his -reputation for old Maderia and
his supposed acquaintance with the
intricacies of a Maryland kitchen,
would outclass them both, had been
whispered a dozen times since the re-
ceipt of his invitation, and he knew
it. Hence the alert bof, the chef in
the white cap, and hence the•seesaw-
ing on the hearth -rug.
"Like it, Crossbin?" asked Breen.
Parkins had just passed down the
table with a dust covered bottle
which he handled with the care of a
collector fingering a peachblow vase.
The precious fluid had been poured
into that gentleman's glass and its
contents were now within an inch
of his nose.
The moment was too grave for in-
stant reply; , Mr. Crossbin was al-
lowing the aroma to mount to the
innermost recesses of his nostrils. It
had only been a few years since he
had performed this same trick with
a gourd suspended from a nail in his
father's back kitchen; overlooking a
field of growing corn; but that fact
was not public property—not here
in New York.
"Yes—smooth, and with something
of the hills in it. Chateau Lamont,
is it not, of "61?"
It was Chateau of something or
other, and of some year, but Breen
was too wise to correct him. He
supposed it was/ Chateau Lafitte—
that is, he had instructed Parkins to
serve that particular wine and vint_
age.
"Either '61 or '63," replied Breen
with the air of positive certainty.
(How that boy in the white apron,
who had watched the boss paste on
the labels, would have laughed had
he been under the table).
Further down the cloth Hodgen,
the epicure, was giving his views as
to the proper way of serving truf-
fles. A dish had just passed, with
an underpinning of crust. Hodge's
early life had qualified him as an
expert in, cooking, as well as in
wines; Ten years in a country store
swapping sugar for sausages and
tea for butter and eggs; five more
clerk in a Broadway cloth house, with
varied - boarding-house experiences
(boiled mutton twice a week, with
pudding on Sundays); three years
junior partner, with a room over
Delmonico's; then a rich wife and a
directorship in .a bank (his father-
in-law was the heaviest depositor);
next, one year in Europe and home,
as vice-president, and at the present
writing president of one of the certi-
fy as early as ten o'clock in the
morning kind of banks, at which
Peter would so often laugh. With
these experiences there came the us-
ual blooming and explaining—all the
earlier life forgotten, really ignored.
Soon the food of the country became
unbearable. Even the canvasbacks
must feed on a certain kind of wild
celery; the oysters be dredged from
a particular cove, and the terrapin
drawn from their beds with the
!lodges' coat of arms cut in their
backs before they would be allowed
a place on the ex -clerk's table.
It is no wonder, then, that every-
body listened when the distinguished
epicure launched out on the proper
way to both acquire and serve so
rare and toothsome a morsel as a
truffle.
"Mine come by every steamer,"
Hodges asserted in a positive tone—
not to anybody in particular, but
with a sweep of the table to attract
enough listeners to make it worth
while for him to proceed. "My man
is aboard before the gang -plank is
secure—gets my package from the
chief steward and is at my house
with the truffles within an hour.
Then I at once take proper care of
them. That is why my truffles have
that peculiar flavor you spoke of,
Mr. Portman, when you last dined at
my house. You remember, don't
yon?"
Portman nodded. He did not re-
-member --not the truffles. He ke-
called some white port --but that was
beeapse he had bought the balance
of the lot .himself.
r•,1,1' ds "i r"9 BB'
410. nit ta 1 th en*} t gn
ote1y eoi){tle t' r :. th the l�Dlilz
al ttreffleay all •ai4 so `'go of
talked o ,.'�pp ` ; sting fit's on One
and thenaitdottI tap€ the iglxeate, lila
+poise incroasla volume ,i'kentever
,u fres!? 1,iatet)e>a pined his neck as
if the infer xV was directed to.
him glone a pTf Qf Hodge 'a wken
he wanted rut;. Awe.""And :now aj1 of caution, '.he
continued; "se 1lSr ng that moat of
you may not kniN .--always, root' On
a rainy' day—epnpiiine spoils their
flavor—makes thekd tough and leath-;
er"Kind of hog get anything to do
with the taste?" "eked Mason in all
sincerity. He wee learning New
York ways—a newt lesson each day,
and intended to,lkeep on, but not by
keeping his mouth shut.
"Nothing whatever," replied
'Hodges. They; must never be al-
lowed to bit them, of course. You
can wound a truffle as you can every-
thing else." -
Maeon• looked' off into space and
the Colonel bent . his ear. Purvi-
ance's diet. had been largely drawn'
f rem his beloVed : Chesapeake, art{
''dug -up dead things" --as he called
the subject under discussion --didn't
interest him. He Wanted to.laugh—
came near it—then he suddenly re,
membered how important a man
Bodges might be and how necessary
it was to give him air space in
which to float his pet balloons and'
so keep him well satisfied with him_
self.
-Mason, the Chicago man, had no
such scruples- He had twice as much
money as Hodges, four times his di-
gestion and ten times his common-
sense.
"Send that dish back here, Breen,"
Mason cried out in a clear voles-
se loud that Parkins, winged by the
shot, retraced his steps. I want to
see what Mr. Hodges is talking a-
bout. Never saw a truffle that r1
know of." Here he turned the bits
raw rubber over with his fork.
.No. Take it a way. Guess • P 1
pass. Hog saw it first; he can have
it."
Hodges's face flushed. then he join-
ed in the laugh. The Chicago man
was too valuable •a would be subscri-
ber to quarrel with. And, then, how
impossible to expect a person brought
up as Mason had been to understand
the ordinary refinement, of civiliza-
tion.
"Rough diamond, Mason— Good
fellow. Backbone of our country,"
Hodges whispered to the Colonel, who
was sore from the strain of repress-
ed hilarity.' "A Little coarse now and
then—but that comes of his early
life, no doubt."
Hodges waited his chance and
again launched out; thi; time it was
upon the various kinds•,of wines his
cellar contained—their cost—who had
approved of them— how impossible
it was to duplicate some of them,
especially some Johannesburg of '74.
"Forty_two dollars a bottle -- not
pressed in the.. ordinary way—just
the weight of the grapes in the bas-
ket in which they are gathered in
the vineyard, and what naturally
drips' through is caught and put a-
side," etc.
• Breen winced. First his truffles
were criticized, and now his pet
Johannesburg that Parkins was pour-
ing into special glasses—cooled to an
exact temperature—part of a case,
he explained to Nixon, whosat on his
right, that Count Mosenheim had
sent to a: friend here. Something
must be done to head Hodges off or
there was no telling what might
happen. The Maderia was the thing.
He knew that was all right, for
Purviance had found it in Baltimore
—part of a private cellar belonging
some time in the past to either the
Swan. or Thomas families—he could
not remember which.
The redheads were now in order,
with squares of fried hominy, and
for the moment Hodges held his
peace. This was Nixon's opportun-
ity, and he made the most of it. He
had been born on the eastern shore,
of Maryland and was brought up on
canvasbacks, soft-shell crabs and
terrapin—not to mention clams and
sheepshead. Nixon therefore launch-
ed out on the habit, of the sacred
bird—the crimes committed by the
swivel -gun in the hands of the mar•-
ketmen, the consequent scarcity of
the game and the near approach of
the time when the only rare sped -
mens would be found in the glass
cases of the museum, ending his talk
with a graphic description of the
great wooden platters of boiling -hot
terrapin which were served to pas-
sengers crossing to Norfolk in the
old days. The servants would split
off the hot shell— this was turned
top side down, used as a dish and
filled with butter, pepper and salt,
into which toothsome bits of eche
reptile, torn out by the guests' forks
were dipped before being eaten.
The talk now caromed from birds,
reptiles and fish to Bons and tackles
and then to the sportsmen who used
them, and then to the millionaires
who owned the largest shares in the
ducking clubs; and so on to the stock
of the sante, and finally to the one
subject of tine evening Jhe one up-
permost in everybody's thoughts
which so far had not been toddled
upon—the Mukton Lode. There was
ho question about the proper mech-
anism of the traps—the directors
were attending to that; the quality
of the bait, too, seemed all that could
be desired—that was Breen's part.
How many mice were nosing about
was the question, and of the tnum-
ber how many would be inside when
the spring snapped?
The Colonel, after a nod of his head
and a reassuring glance from his
host, took full charge of the field,
soaring away with minute accounts
of the last inspection of the mine.
xnili!% 891 jwIa tai: Nelryp g
�} ah?tiaYt 4:. Ieugl $ 5
ha ;i>a;ute out � 20u to`.l' ....
7: said ' Pot•+tae tb"
re 'rd)i1,C .aver;a'ftal°w,er�2'
Olitteego,inan, was the spat On
roues oo��,ppe IP,:aiyi tbe't91n
voice and ;his waq'of,5 cak#m,
ed•Breen . frangbt withissued fo' a purposerwardin,
rapt 'agtc
tention,: and even Hodges and Port-
man (both of them were loaded to.
the scanner* with Mukton) stopped
talking,
fir
"Slickest game I ever heard of,"
continued Mason. "Two men caste
into 'town—two poor prospectors, re-
member—rari across\ the Englishman
at the . hotel—told the story of their
claim: 'Take it -or leave it after you.
look it over,' they said. Didn't want
but sixty, thousand for it; that would
give them, thirty thousand apiece, af-
ter which they'd quit and live on a
ranch. No, they wouldn't go with
him to inspect the mine; there was
the map. He couldn't miss if; man
at the hotel would • drive him out
there. •There was, of course, a foot
of snow on the ground, which was
frozen hard, but they had provided
for that and had cut a lot of cord-
wood, intending to stay till spring.
The Englishman could have the wood
to thaw out the ground.
"The Englishman went and found
everything as the two prospectors
had said; thawed out the soil in half
a dozen places; scooped up the dirt
and every shovelful panned out 'a-
bout twelve hundred to the ton. Then
he came back and paid the money;
that was the last of it. Began to
dig again in the spring—and not a
trace of anything."
"What was the matter?" asked
Breen. So far his interest in mines
had been centred on the stock,
"Oh, the same old swindle," said
Mason, looking around the table, a
grim smile on his face—"only in a
different way."
"Was it salted?" called out a man
from the lower end of the table.
"Yes," replied Mason; _`not the
mine, but the cordwood. 'The two
poor prospectors had bored auger
holes in each stick, stuffed 'em full
of gold dust and plugged the open-
ings. It was the ashes that panned
out $1,200 to the ton."
Mason was roaring, as were one or
two about hint Portman looked
grave, and so did Breen. Nothing of
that kind had ever soiled their hands
everything with them was open and
aboveboard. They might start a
rumor that the Lode had petered out,
throw an avalanche of stock on the
market, knock it down ten points,
freezing out the helpless (poor Gil-
bert had been one of them), buy in.
what was offered and then declare
an extra dividend, sending the stock
skyward, but anything so low as—
"Oh, very reprehensible—scandalous
in fact."
Hodges was so moved by the inci-
dent that he asked Breen if he would
not bring back that Maderia (it had
been served now in the pipe -stem
glasses which had been crossed in
finger -bowls). This he sipped slow-
ly and, thoughtfully, as if the en-
ormity of the crime had quite appal-
led him. Mason was no longer a
"rough diamond," but an example of
what a "Western training will some-
times do for a man," he whispered
under his breath to Crossbin.
With the departure of the last guest
—one or two of them were a little
unsteady; not Mason, we may be
sure—Jack, who had come home and
was waiting upstairs in his room for
the feast to be over, squared his
shoulders, threw up his chin and,
like many another crusader bent on
straightening the affairs of the
world, started out to confront his
uncle. His visor was down, his lance
in rest, his banner unfurled, the
scarf of the blessed damosel tied in
double bow_knot around his trusty
right arm. Both knight and maid
were unconscious of the scarf, and
yet if the truth be told it was Ruth's
eyes that had swung him into battle.
Now he was ready to fight; to re-
neence the comforts of life and live
on a crust rather than be party to
the crimes that were being daily
committed under his very eyes!
His uncle was in the library, 'nnv-
ing just bowed out his last guest,
when the boy strode in. About him
were squatty little tables holding the
remnants of the aftermath of the
feast—siphons and decanters and the
sample boxes of cigars—full to the
lid when Parkins first passed them
(why fresh cigars out of a full box
should have a better flavor than the
same cigars from a half -empty one
has always been a mystery to the
Scribe).
That the dinner had been a suceesa
gastronomically, socially and fin-
ancially, was apparent from the
beatific boozy smile that pervaded
Breen's face as he lay back in his
easy -chair. To disturb a reverie of
this kind was as bad as riding rough
shod over some good father digest-
ing his first meal after Lent, but
the boy's purpose was too lofty to
ht blunted by any such considerations.
Into the arena went his glove and
out rang his challenge.
"What I have got to say to you,
Uncle Arthur, breaks my heart, but
you have got to listen to me! I have
waited Until they were all gone to
tell yon."
Breen laid his glass on the table
and straightened himself in his chair.
His brain was reeling from the wine
he had taken and his hand unsteady,
but he still had control of his arms
and legs.
"Well, out with it! What's it all
about, Jack?"
"I heard thio afternoon that my
friend Gilbert was ruined in our
office. The presence of these men
to -night makes me believe it to be
true. If it ie rive,
that /P11 'never a t�,
•as loug as I
Breen's eyes •hashed:
"You'll never 'enterl : , What
the 'devil is the matter mntit`�oti)
Jack!=•: -are .you drunk or crazyl t
'4Neithert And l want to tell- you,
sir,. too, 'that I 'won't be' pointed out'
as having anything to• do .with socia:
a swindling concern as the Muhten
Lode Company. - Yop've stopped- the
work an Gilbert's house—Mr. Morris
told ma so—you 've.---,+"
The. older man' sprang from his
seat. and lunged toward the boy.
"Stop it!" ' he cried. /Nom --
quick!"
"Yes—and you've just given a,din-'
ner to the very men who helped steal
his money, and they sat here and
laughed about iti. I heard them as
T came in!" The boy's tears were
choking bin now.
"Didn't I tell you to stop, you
idiot!"' Hie fist was within an inch
of Jack's nose: "Do you want me
to knock your head off ? What the
hell is it yotir business who r invite
to dinner—and what do you know a_
bout Mukton' Lode? Now' you go to
bed, and damn quick, tool Parkins,
put out the lights!"•
And so ended the great crusade
with our knight unhorsed and floun-
dering in the dust. Routed by ,the
powers of darkness, like many an-
other gallant youth in the old chiv-
alric days, his ideals laughed at, his
reforms flouted, his protests ignor-
ed—and this, too, before he could
fairly draw his sword or couch his
lance.
CHAPTER XI
That Jack hardly closed his eyes
that night, and that the first thing
he did after opening them the next
morning was to fly to Peter for com-
fort and advice, goes without say-
ing. Even a sensible, well balanced,
young man—and our Jack, to the
Scribe's great regret, is none of
these—would have done this with his
skin still smarting from an older
man's verbal scorching—especially a
man like his uncle, provided, of
course, he had a friend like Peter
within reach. How much more rea-
sonable, therefore, to conclude that
a man so quixotic as our young hero
would seek similar relief.
As to the correctness of the de-
tails of this verbal scorching, so
minutely described in the preceding
chapter, should the reader ask how
it is possible for the Scribe to set
down in exact order the goings_on
around a dinner -table to which he
was not invited; as well as the par-
ticulars of a family row where only
two persons participated—neither of
whom was himself—and this, too, in
the dead of night, with the outside
doors locked and the shades and
curtains drawn—he must plead
guilty without leaving the prisoner's
dock.
And yet he asks in all humility—
is the play not enough ?—or must he
lift the back -drop and bring into view
the net -work of pulleys and lines,
the tanks of moonlight gas and fake
properties of papier-mache that pro-
duce the illusion? As a compromise
would it not be the better way after
this for him to play the Harlequin,
popping in and out at the unexpect-
ed moment, helping the plot here
barrass
Tide ,4)
leave our
, ^'the, Ane "utiC
bis uncle.-at;.ib
bank 'c
Card of bines
Oownite4
w
ELECTRIC BMW
244104
The ,increasing: demanjd
service on the faro and•t
guests to the National Ele
Asedociation for definite i
regarding this service gcapsei
President of the Aseoccation
point' a National Committee tp riYae.
a _ study of the problems
therewith. This Qemmittee •w ,,
foraned in the fall of 1921 and con:;
slats of approginlately thirty .slew
hers selected so as to . fairly repro.'
sent the rural districts .of the 'Unitild!,
States and Canada.
The chairman of all Geograpbiw':'
Division Rural Lines Committees are. .
members of the National Committee.
ande are therefore fully 'informed
with reference to the work `of the
National Committee. '
Three well . attended Committee
meetings have been held at which a
study was made of the various rules
and reports recently published on the .
subject of rural electric service. The
fundamentals of the various plans ' •
described in these publications have
been thoroughly discussed . by the.
Committee and the strong and weak
features of each plan are set fork
in this report. `t ..
Too much has been said about the
use of cheap .construction. On .the
basis of until strength and mainten-
ance costs rural lines are no different
from those in the city or urban terri-
tory. In physical aspects the lines
will probably carry less mechanical
load than the city linea. The prob-
lem is therefore one of cutting out
excess material to reduce costs, with-
out sacrificing strength and life.- '
In constructing rural litres proper
regard should be given to mainten-
ance costs and continuity of service.
Where the farmer is expected to be-
come a paying customer, it is very
desirable that power service, as well
as lighting service, should be used
and, in order to increase the use of
this type of service, it is necessary
that the same standards of gontinu-
ity, or as nearly the same standards
as possible, be maintained on rural
lines as on urban lines.
The maintenance cost of rural lines
due to this remote location and the
poor condition of country roads dur-
ing certain periods of the year, is
many times the cost of maintaining
distributing lines in urban districts,
and consequently it is very import-
ant that rural lines be installed at
as high, if not higher, standard than
those followed in urban districts.
Igy
Weber is boiled in one compart-
ment of a new teakettle and as de-
sired admitted to another containing
the tea.
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