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The Exeter Advocate, 1896-8-20, Page 2LIFTED BY LOVE"I am not thinking or r' tipted Gordon impatiently, "What I mat punishment is good enough , for the , wretch who blinded Tains?" Or, How' the Wharf Wail' den"Tce4t of course depends upon the (Ad, "Evidence!" exclaimed Gordon scorn- fully. "Must' You see an adder strike before you hit Min on the head? We know he blinded Tarns." rile presumptive evidence is strong, but I doubt if it is sufficient to obtain a conviction." "Of course it isn't, and if it Were what then I A year or two in prison—is that sufficient for blasting the life of such a man as Taros? You way /nuzzle a vicious dog, but this is something more than a vicious dog—he is a tiger." "And tigers are exterminated," ob- served Ivan Dontremeruber, quietly. "Still, gentlemen, seven years penal servitude for forgery," suggested Mr. Pelham. with persuasive suavity. "Seven years I may safety venture to anediot. " Became a Princess. rtramsuan ay smut. .1.1m*Nosiniacr. (CONTINLT101)) I told. you how it would end," ob- served Ivan Doi itret)euiher, mutilatioa or death." ()I eorge Uoraen pnseed his arm through' mine. and leading ine away, sttia gently ; Lear up, rime Woman, 'We have got "- him still with us, and now they haae done weir worst they will leave iii:a t -t peace. A fine fellow like Tarns 'is n -t depen,:ent for happiness on the reeli-at • tion of one idea, has fought a fight and eau afford to lay down arnet a le ere'roy the plensores of a 1• ful hfe, alsi. well find 'tun for him, deo, : you the‘v 111, weat into the hotel to net break- fast, and there for the first time I be- thought myself of introducing the little solicitor, who had been trying to make himself agreeable with Ivan Dont- remember, but with very little effect. "This is Mr. Pelearn," I said, "a so- licitor who has helped me a great deal. :Indeed I think you would not have been here now if he had not advised me how to act." "Doubly glad to know you, Mr. Pel- ham," said Gordon, grasping his hand and shaking it cordially. "We shall draw still further on your kindness, for there's a lot to be thought of, But not a word of business till we've had breakfast. Waiter, bring me a quart of bitter beer to begin with. While we were eating he gave me a • description of their flight from Siberia. "Borges Schemyl is a brick," he de- elared ; "as honest a man, for a tax col- lector, as you would wish to meet. What'he doesn't know in the way of bribery and corruption isn't worth know- ing. As soon as he received the tip from brother Peter at Moscow he just tucked up his sleeves and set to work like a• weasel in a rabbit hutch. As luck would have it, you know, those two blackguard Cossacks who kept us company from St. Petersburg had been despatched to .hunt us down and were spending a day or two at the post in getting drunk, so what does our little Borgis do one night when he had tucked them up comfort- ably on top of the stove but he takes away every rag of clothing that belonged to them—their accoutrements, papers, everything, and brings them to us. I squeezed myself into one uniform. Dontremember pads himself out in the other. We were lovely to look at? Dontremember didn't need any further adornment, but it was thought advisable to swathe up the lower part of my face in a great blood-stained handkerchief. "This gave color to the theory that my jaw had been fractured in a desperate encounter with brodyags and obviated the necessity of answering questions on the road, except by mumbled sounds, which Dontremember alone could in- terpret. When these arrangements were made, we went into the posthouse, where Borgia bound his sister-in-law hand, and foot and laid her on the floor with a gag in her mouth, and at his request we served him in the same manner. This was done for the Satisfaction of the •drunken Cossacks, who, when they awoke from their slumbers, were to con- clude that we had broken into the house while they were under the pernicuous influence of drink, overpowered the post- master anti stolen their belongings, do jou see? "The Cossacks' horses were in the stable, saddled and ready. We had only to jump into the saddle and canter away •in the starlight. Dontremember knew the road, and. we pushed along as if we were after a fugitive and thirsting. for vengeance on tke rascal who had broken 'my jaw. At every post we changed Aiorses, but we didn't sleep there. Oh, no; we were much too eager to overtake our fugitives for that. But we made up for it by requisitioning food and shelter at isolated farmhouses and ph: ces where there was no likelihood of being 'as3 .:bled by inquisitive officials. We ha r,). adventures—pretty risky ones, too—ln. , vve pulled through all right and uIi1-' xnately arrived one fine night at tb 'outskirts of Moscow, where Dente, - ,member has friends. There we farrS' ...transformed into an American mer: -chant and his courier, who very kir., lent us their passports, and without any further difficulty passed though St. Petersburg and reached Berlin." When Gordon began his narrative, Ivan Dontremember pulled a book from his pockeeand began to read, as though these past adventures had no longer any interest for him. The book ab- sorbed his attention until Gordon, hay- ing finished his long meal, said, "Now let us talk about what we are going to -do next." Then he quietly marked the place, and having slipped the book in his pocket tilted his chair back, clasped his hands at the back of his head and fixed. his eyes listlessly on a stain in the ceil- ing. "Yes, let us decide that soon," I said. I waiit to telegraph to Judith." "Where is she?" asked Gordon. -"She is with Tares in Surrey." "Well we had better go there at once." I cast an inquiring look at Mr. Pel- ham. • "There is a great deal to discuss, and there may be some legal formalities to transact this morning," said he. "But I think you might go there this after- • noon. to -day being only Friday." Gordon looked perplexed. Ivan Dont- remember, still slowly swaying to and fro in his chair, kept his eyes on the ceiling. "You will explain what has happpen- ed." said I to Mr. Pelham, 'while I go to the postoilice." He acquiesced, and I left the room. It was a private room. At the postoffice I wrote with feverish eagerness. my message to Judith: He is here. We are coming •to you this afternoon. Tell Taros everything." When I returned. to the hotel, Mr. Pel - lam, with raised eyebrows, was gravely twirling his thumb on his crossed knees. 'Gordon was pacing the room with vio- lent anger marked on his face, and in • Striking, contrast to him Ivan Dontre- member sat with one elbow on the table and his chin in the palm of his hand, idly scraping the crumbs on the cloth into a long line with the bread-knive. "What are you to do with a confound- ed villain like that?" exclaimed Gordon wi athfully, referring evidently to Kava - "Well," replied Mr. Pelham, with judicial slowness, "there are two 'or three indictable offences. We can take immediate proceedings for his arrest on the charge of forgery. The forcible ab- duction is another very serious"— , "A good thrashing suits my views better." "Really, gentlemen," Mr. Pelham in- terposed in plaintive remonstrance, "as a legal adviser I cannot countenance your taking the law into your own hands. It is quite illegal and altogether inadvis- able from every point of view. Why, he might brine. a cross action for assault. ' "Ring it! •I only wish he may make some opposition. Thrashing a limp rascal takes the nerve out of your arm. "Your blood will warm when you begin." remarked Ivan Dontremember. "Oh, dear, dear !" exclaimed Mr. Ped - ham, raising his hands and shaking his head ,mournfully. Then, brightening up a little, he added coaxingly, "now, suppose we could get him 'fourteen years?" "Get him as much as you can," said Gordon doggedly, "but he shall have his thrashing to begin with." "My dear sir, you quite lose sight of the purpose of punishment, which should never be administered 'in a passionate, a vindictive, or a revengeful spirit. Our laws are mercifully framed, not to avenge past misdeeds, but to prevent their recurrence. Now, any breach of the peace is calculated to lead to further crime." "Make yourself easy on that score," said Dontremember. "Ile -will sin no more!" "I beg you to consider what will hap- pen, my dear sir," said Pelham, making a last appeal to Gordon. "Tomorrow in all probability Mr. Kavanagh will go to Betterford Grange to pay his custom- ary visit," • "That will be time enough. Give him till to -morrow." Mr. Pelham gulped as if swallowing a very bitter pill, before he continued: "This proceeding will take place prob- ably to -morrow evening. To -morrow is Saturday, remember. Now, haying regard to the circumstances of the case, what do you think he will do on Sun- day?" "Stay in bed, I should say." "No, he will not, sir," said Mr. Pel- ham, his meekness giving lilace to some- thing like asperity. "He will make shift to get to the office at Lambeth pottery, knowing that no one will be there on Sunday and that we cannot take legal action against him before Monday. You may be sure that he keeps all his available property in the safe there. I am convinced of this, for I passed the place one night and per- ceived that a grating had been let in the shutter and a gaslight was direct- ly in front of the safe that it might be under the eye of the policeman on the beat. Over £5.000 of that property belong to you. He will take it and leave the country before Monday morning. Knowing the character of the man, you cannot say that the thing is impossible." "No, but that's another argument on my side. He may get off with my money, but hangme if he shall get off without that hiding." "But the hiding, sir, is the very thing that leads to the loss of your property." "It looks as if I should lose that any- how," said Gordon. -But you won't," said Ivan Dontre- iber in the impassive tone of convic- „.„u. CHAPTER XLLX, THE MEETING OF FRIENDS AND FOES. George Gordon went out to buy him- self an English pipe and some English tobacco—exile had given him a rage for everything English—and the little so- licitor, with indomitable perseverance in the cause of law and order, accom- panied him with a wheedling murmur of "depositions” and "warrants." As soon as they were gone Ivan Dontre- member drew a notebook from his pocket, and opening it pointed to a rpugh diagram and said: "There is were you used to live; can you tell we who inhabits the house now?" Looking closer at the drawing and he lettered parts deecribed below in Gordon's bold handwriting. I saw that it represented a ground plan of the pot- tery, the yard at the back, Taras's workshop, and our former dwelling house. "Nobody lives there now," I replied, "the house is empty," He gave a nod of satisfaction, closed the notebook, put it backin his pocket, and then, with more geniality than he had yet shown, opened a conversation about my escape from Siberia, which last until Gordon and Mr. Pelham re- turned. Gordon carried a stout stick he had purchased; Mr. Pelham looked as if the end of the world was within measurable distance. We went together to London, and af- ter lunching there Gordon and I took a cab to Waterloo, leaving Mr. Pelham and Ivan Dontremember behind us. It was a surprise to us when, at the last moment, Dontremember held out his hand and said: "Good -by, George Gordon!" "Why, you are coming with us, old fellow!" exclaimed Gordon. "You must come to see Tares.' "No, not now. A death's head is not wanted at your feast, Perhaps I shall come to you on Monday—perhaps not," he added, dropping Gordon's hand and turning away with a last nod to me. We looked after him in silent speculation, but little thinking that we were to see our friend no more. We found a fly at •Woking station that carried us to Bet- terfore Tares was staading at the gate with Judith by his side. As Gor- don stood up in the carriage waving his hat she ran to meet us, leaving Tams. Gordon leaped out of the fly before it stopped, and the next moment she was wrapped in his big arms, standing on tip -toe to reach his lips. Tares took my hands in silence—we were both greatly moved—but as he led me through the open gate he mur- mured: "Brave, dear friend—MY Bilehailged. unchanging Aura! You have come back not to go away again?" "Never, never," I answered fervently. "Oh, if I may stay with you till the end of my life! That is the wish of my heart. and I have no secrets from you new." "Ah, you have guarded your secret well, and i was a poor seer not to guess the truth, I could only tell that there was something hidden: that none of us had the true clue to the mystery. But in one thing I was not at fault. I said that you would come back to me, and even you could not shake my faith in that. When Judith told me she mast leave me, they would have had me ad- vertise for a companion—a stranger to fill your place. Think of it! They thought me mad when I told them you would come back- in time. But you have come, dear, brave, self sacrificing friend. The luck has turned." "I should think it had," cried Gordon, overtaking us, "and not a bit too soon." Then the two friends grasped hands like a couple of giants and stood smiling in each other's faces. "Something like a jolly meeting this," he said stoutly as be mastered his tion. "Worth going to Siberia like this when one comesback, be me if I go again I" "You have no friend to save—that's why." said Tares. "The czar is satis- fied. They'll leave me alone now." "Aye, old chap, but we march out with flying colors and can hang up our swords with pride," That was the only reference made to the phst, "By Jupiter, what a jolly old place!" i Gordon exclaimed as we came n sight of the house. "But what's the mean- ing of all those shuttered windows?" "That is the part we have not yet found use for. Eight or nine TOMS are about as many as Mere Lucas can com- fortably manage," '"The best part of the house is unoccu- pied," added Judith. "The best part, do you say? That sounds as if it might be good enough for us. What do you think, partner mine —shall we build our nest here?" "Like the swallows, without asking whether we are welcome or not?" sug- gested Judith. "Yes," said Tares, "and, like them, bringing happiness to the house." Judith and I went up stairs together. We had a great deal to tell each other, Looking from the window, we saw Ta- ras and Gordon on the lawn. Oh, it was good to see them filling their pipes from the same pouch, strolling across the smooth grass with their arms link- ed, puffing out clouds of blue smoke, and. still better to hear them joining in a hearty laugh. "It is the first time I have heard him laugh," said Judith. "His patience has sometimes pained me. His endea- vor to find a cheerful outlook in the fu• tura only proved how persistently mem- ories of the past haunted him, how te- dious the present moment was. Now you have changed all that." "I!" "Yes, you were more to him than sight. The loss of you was real grief, not the loss of his eyes. That he looked upon almost as a foreseen calamity— the chance of war,' as he says. He has always maintained that you would come back. The next room is yours. It was furnished expressly for you, and all that belonged to you in Lambeth is in there. 'Nothing yet from my little friend?' he has asked sometimes after I have read his letters to him. You have always been present here to him. I felt that. It hurt me sometimes to feel that. I could never he so much to him as you m were. I asure that my presenceirri- tated him sometimes, and that he was glad to be left alone. In those moments he was thinking of you. Something in my manner compared unfavorably with his recollection of you. I can afford to tell you all this now, dear. At one time it wounded my pride to suspect it, and I would not have confessed the fact to tuysslf, but it gives me joy to tell you all now." She left me as Mere Lucas tapped at the door and humbly begged to speak to her dear mademoiselle. I wished I could escape also. I thought the poor old woman would never be comforted or cease to beat her ample breast and call herself hard names. "To think of the indignities, the af- fronts, the insults I have offered you, my dear, my most respected made- moiselle! What a brute I was, what an animal, what an imbecile! To offer you a place as domestic servant in this house; to take you into my own room when I ought to have led you into the best drawing room; to permit myself to eat at the same table with you, and to offer you the little wine and the remains of food that are only good enough for a fool and a dolt such as 1 am—though certainly they are better than I deserve. And to think that you had behaved un- worthily at the very time when you were risking your life to save my dear master, and, what is more, to believe ill of that dear M. Gordon, who could do no wrong to save his life, God bless him —as droll as ever and as kind! But I am richly punished for it, 'look you, for I broke 'three things since lunch and let my milk boil overforthe first time in my life. Ah, mon Dieu, that it should come to this at my age !" Happily the fear of some further culi- nary disaster put an end to her sobs and self reproaches. but for a long while after I never -passed her without hearing her address herself as a camel, a pig or some other object of contempt. George Gordon, .going to the 'window after dinner, e:xclauned: "A glorious night, by Jove! How would it be if we went out for half an hour?" --Very agreeable, I should say," re- plied Taros. The idea was equally acceptable to Judith and me, and when we had nut on our wraps we joined Gordon and Ta ras in the garden. Chatting and laugh- ing we strolled down the broad walk in a row, but passing through the gate Ta- ros and Judith took the lead, and in that order we sauntered. along the Woking road, Judith, I believe, intending to take the by-path to her . favorite seat in the 'wood. , At the angle of the road Gordon stop- ped to re -light his pipe. "This -is the 'old box, said he -scratch- ing a vesta. "Do you remember that day whene found there were only two matches left?" I made no reply, for looking down the road I saw Tares and Judith, who were a dozen yards or so in advance, sudden- ly "Bother the wind!' exclaimed Gor- don, throwing away the dead vesta and taking out another. But he paused in the act of .striking it, for we both heard a well known voice Saying: . (TO BE' CONTINUED.) NEW COLLAR FOR WOMEN. A Combination of the Ribbon Stock and High ii,411141l This year's summer girl looks with special favor upon the stiff linen collar. It matters little whether it is comfortable or not. The fact that it is considered sty- lish makes even the young persmi with a short, fat neck wear it with apparent joy. Not only have all the new shirt waists been made with this high, stiff, linen collar, Out the silk Waists have this sea- son for the first time been worn with it. This freak of fashion has been one of the novelties of the season. The linen collar has had but one real THE NEW COLLAR. rival, and that has been the ribbon stook, When the day .has been exceptionally warm the soft ribbon has been worn in place of the high •collar. Now the question of rivalry is at an end, From Paris comes a new collar, which is a combination of the ribbon stock and high linen collar. Its novelty has made it an immediate success. The collar is of linen, about as high as the ordinary collar, and is cut clerical fashion, not opening at all in front. Technically it is called a Roman collar. It fastens at the back with two collar studs. A series of holes about an inch apart are out in the collar and form a line entirely around it, In and out through these holes ribbons are run whieh tie in the back in a large bow. The ribbons are so folded that they are narrow when drawn through the holes, but spread out to their full width when they form the bow. This collar looks particularly well when worn with the summer shirt waist, though it was not designed for this pur- pose alone. It adds to the effect of any waist for every day wear. Not more than six or seven American women own any of these new collars, but when once seen they may be very easily copied. A few of them have appeared at Newport. One seen there worn with a changeable green taffeta silk waist was most chic. Through the holes hi the collar' taffeta ribbon exactly matching the silk was run. At the back the ribbon was tied. in an enormous bow, but so deftly arranged that two gold studs sparkling with tiny emeralds, were visible. Many times the ribbon in the collar does not match at all the coloring uf the waist. For example, the collar worn with a light blue taffeta silk waist, recently seen, had heliotrope ribbon run through it. Importata t Details In Fruit Desserts. Fruit salads are delicious when they are properly made. They are one of those dishes whose apparent simplicity invites the amateur with disastrous results. They should, in the first place. be very cold. This does not mean cutting up bananas fresh from the fruiterer's stall with oranges times, pines, etc., that have displayed themselves for hours in the heated air at the same place, tossing them together, deluging with wine or liquor, clapping them on ice for fifteen minutes, and then serving as a salad. The fruit should be thoroughly chilled by being kept in the ice -box a long time. The spirits should he used sparingly to bring out the flavor of the fruit rather than dominate it. At this moment the markets present a tempting array of fruits that combine well into salads. One made from slices of pineapple, big ox - heart cherries, stoned and divided once, two bananas, three pears, peeled and sliced, the whole dressed with orange juice, into which the juice of a lime has been squeezed and sprinkled with a tas blespoonful of Jamaica rum, is especially appetizing.—New York Times. Fashions in Calling -Cards. The Roman or block letter is becom- ing more popular as the style of engrav- ing for visiting -card plates, while the fashionably thin card of two sheet qual- ity is eminently proper. Cards for both men and women are considerably smaller, and the script engraving is finer in con- sequence, following more closely the English style than the Parisian which is large and with flourishes. The block or Roman letter plate is very English, and with those affecting London styles it finds great favor. The price more than doubles that of script engraving. Ladies use the block style now on their cards for teas and receptions, as it admits of the necessary engraving of days within a smaller space than the script and enables a smalle: card being used. Rubber Stamp Ink. The Scientific American says that the usual rubber stamp inks are prepared with water-soluble aniline colors and gly- cerine. Blue rubber stamp Ink: Aniline blue, water-soluble. 1 13., 3 parts; dis- tilled water, 10 parts; proligneous acid, 10 parts; alcohol, 10 parts; glycerine, 70 parts. Silver 33enates. It looks like a second infliction of the silver bangle bracelet, from the number of them displayed in the jewelers' (loess. It is to be hoped so senseless a fashion will not meet with a very cordial reception. The new designs are in plain or twisted effect, that slip over the hand. by means of an adjustable spring. Indian Loaf. To one quart of skimmed sweet milk add one cupful of molasses, one tea- spoonful of soda dissolved in a little milk, a pint of corn meal, a large hand- ful of flour and a little salt. This must be well beaten, then pour into pans to bake for five hours. Tacmoc Rugs. Mr. John D. Rockefeller paid $20,000 for a TOOIDOC rug, somewhat larger than the one purchased by Mr. Vanderbilt for $16,000 at the World's Fair, TI -I12 DAIRY INCREASED MILK FLOW. Upon Securing It Depends the Frosperity of the Dairy. One cause of failure to realize profit In the dairy is due to the snia11 amount of the milk secured. Some of the cows may be extra milkers and give a yield both In quality and quantity that will make her a profitable cow to keep, but In very many eases a sufficient number of poorer animals will be kept that will yield hardly a sufficient exam -int of milk to pay for their keep, and the con- sequence is that taken altogether dairy- ing does not. pay. In nearly all oases large yields per ani- mal means a less cost in making them. That is. the man that has cows' that will give a yield of milk from which 400 pounds of butter can be made will be able to put his butter on the market at a less cost per pound than the farmer that must own and keep two cows in order to receive the same amount of but- ter. It may require somewhat more feed to produce the 400 pounds of butter from one cow than It does the 200 pounds from one of the others, but the food sup- port is the same, besides the extra in- vestment. the milking . and caring for the two cows instead of one. Better cows is the truest remedy, Find out by a careful trial which are the best cows; select them out and breed them so as to improve; fatten and sell all that do not give a profitable flow of milk. Good blood lies at the bottom, and while It is important it is not everything; to good blood must be added good feed and care, as feeding and general care have as much to do with increasing the product Of ludividual animals as breeding or blood. Secure a liberal quantity of good rich milk and then give such Management to the milk, cream and butter as will in- sure a good uniform quality of butter. Reduce the cost of production as fully as possible without reducing the quality of the product. Make only a good quality of product and dairying can readily be rilade utoraplity, —N. J. Shepherd, in West- ern itTo Make the Cream Churn. Ninety-five times out of a hundred the temperature is too low. There is no one temperature that will suit all kinds of cream, neither will all kinds of cream churn at the' same temperature. In a dozen different dairies as sineny different temperatures may be required to churn the cream of each dairy in thirty to forty- five minutes, when all other conditions are equal We were compelled to churn at 47 to 50 degrees in the early. part of last summer, to get a firm body in our butter. But at the same time the churn- ing was done in many good dairies at 62 to 66 degrees, giving equally as good body in the butter as ours. These are ex- treme temperatures, as the usual churn- ing temperature is about 58' degrees in the sumbier months, I might say the only meson we have for our oreain churning at such low teniperatures is that we had a larva number of 'cows added to the herd in the spring, their cream being much easier to churn than any that we have ever churned before. Our churnins,atemperature is about 60 'degrees at time of writing, while some are forced to churn at 68 to 70 degrees and higher; so that no temperature would suit all kinds of cream. Our rule and guide is to raise the tempera- ture when we find it takes over forty-five minutes to churn, and if less than thirty minutes we lower the temperature. Churning in a cold: room delays the com- ing of the butter. The churn should be warmed to overcome the temperature of the room. The temperature of the room mould be as warm as the cream. Filling a churn half full and over is a very bad practice, as the cream swells while churning, leaving no room for con- cussion. Tper cent, of butter fat or skim - milk in cream affects the time required to churn. Cream containing 25 to 30 per cent. of butter fat will churn at a, low temperature, but cream containing only 10 to 12 per cent. of fat can hardly be churned at so low a temperature. There is no difficulty in churning cream. that contains 17 to 30 per cent. of but- ter fat, if the temperature is right, or cream that will yield a pound of butter to four and one-half pounds of cream. The length of time cows are milking has very much to do with the trouble in some dairies. The churning should be done at higher temperature. When the elm= is filled one-third full and run seventy to eighty revolutions per minute, the room as warm as the cream, the cream containing no less than 16 per cent of butter fat and Can't be churned at any temperature, then the cause can be traced to one or more cows that have been milking a long time. The cream from the suspected cows should be churned by itself, or used for some other purpose until the cows causing ,the trou- ble are found out. There is no such thing as a "witch" in the churn, but a good cause can be found for all troubles met with in so many dairies. Sometimes the butter comes in very small granules, but will not gather. This is caused by too much skim -milk in the cream and churning at too low a tem- perature, or adding a large quantity of very cold water too soon after the butter appears. With a churning like this it would be better to draw off about half of the buttermilk through a fine milk strainer to catch what butter may come out, return this to the churn and con- tinue churning until the butter is gath- ered. The temperature of the water added *to the cream should not be more than five degrees colder, than the cream, ex- cept in warm weather. Adding hot water to cream is the worst of all practices, as the color and body of the butter is de- stroyed. This is the chief cause of the white; spongy butter so common on all our markets.—Cor. Hoard's Dairyman. Notes. The more rennet is used the more moisture is retained and consequently a soft cheese is the result. On the other hand, the less rennet is used the less moisture is retained and firmer and harder cheese is produced. The warmerthe milk the less rennet, and the colder the milk the more rennet is required to have coagulation in the same time; consequently, by setting milk at a high temperature we make hard cheese, and at a low temperature a soft cheese,' High cooking makes a hard cheese, low cooking, the opposite. • Moisture assists the development of acid; therefore if we control the amount of moisture in the curd, we can control the development of the acid. By cutting the vat (after coagulation) Into large cubes; more moisture is re- tained than by cutting finer. BOGUS BUTTER DOOMED, The French Republic Opens War Against Artificial Compositions. The French chamber of deputies ham passed a very stringent measure with a view to preventing fraud in the sale of butter, and, in the event of the senate indorsing the bill, It seems as if it will be impossible to palm off oleo or any other composition as being the "genu- ine article." It is made illegal for deal- ers in butter to keep oleo for sale, or vice versa; the fraudulent compositions are only to be sold at places especially' assigned by the municipality of each town. Moreover, all boxes, firkins or other packets containing oleo must bear the word "margarine" in large charac- ters, and a full description must be given of the elements employed in mak- ing the composition. In the retail trade all oleo must be placed In bags, on the outside of which is to be found a descrip- tion of the article, with the name and address of the vender. Full authority is given to inspectors to enter butter fac- tories and shops, and take specimens for analysis; in the event of the specimens being found pure, the cost will be borne by the state. The penalties for an in- fraction of the new law will vary from siX days to three months' imprisonment, and a fine of from $20 to $1,000, while, in the event of the same person being convicted a second time within a year, the maximum fine will always be im- posed. There will also be a heavy fine imposed on persons who place hindrance in the way of the inspectors. Three Hinds of Neck Yokes. Any one who has to carry water for the house'milk, pig food, or other li- quid any distance, will find one of the instruments in the illustrations of great service. With them a man can carry two three -gallon pails with ettee, and in pass. 1.—OLD STYLE NECK. YOKE. hag through a door the pail has not to be set down to open the door; the hands. being only used to steady the pails and help the shoulders. Fig. 1 shows a neck yoke of the old pattern which has been. used for ages. It consists of a stick of light soft wood fitted to the shoulders. Fig. 2 is made of a wooden frame A, FW. 2.—FRAME OF NECK YOKE. across which are fastened the 'leather: Strap, BB, a short piece of webbing, Cl, holds the straps from spreading and .slipping over the shoulders when hi use. i The buckets or other burdens are sus- pended from the hooks at the end of ropes or straps fastened to the wooden frame at the points indicated by the 3.—LAPROYED NECK YORE. black dots. Fig. 3 shows an imprnved form, ere braping the advantages of both the others. Two sticks, bent to the proper curve, and riveted together at the Onds, and straps fastened to them as shown in the engraving, which is clear enough without detailed description. A 'Wilk House. A subscriber wants information about a good milk house. We know of no hot- ter plan than to build double walls, but we 'would not fill in air space in the walls with any sort of material, saw- dust ur otherwise, preferring to put resin Peper on to teeth side of the studding. If possible do not have any windows or door on south or west sides, preferably on north side only. Line up on the inside with matched flooring. Probably the • best way to ventilate would be to have a box shaft at one end coming down to the floor, and with a side opening like a email fireplace, only having a door or ' slide to it, so that it can be closed if necesiary, in whole or in part. Some- times in muggy weather the draught may be hastened by hanging a lighted isntern in the. shaft If you have eight "or ten cows, and need to buy a creamer, It will pay you best to purchase some of the $75 separators, and then you can Lb o good work the year round. To make grenulisted butter, churn slightly acid cream at 58 degrees if possible, and as seen as it begins to "break," dash into the churn a quart or more of weak cold brine; then as soon as the buttermilk shows clearly, but before the butter has begun to mass in lumps, put two gal - of water at 55 degrees into the Churn, and Agitate slowly, then allow the butter to rise on top of the mass,. and draw out the diluted buttermilk from tinder the butter, and you have granu- lated butter, which, you can now put into any form or package you may ehoose.—Practical Farmer. ' In a fast worker use more rennet, cut linos, cook faster and to a highee tern- per,dure than in an ordinary vat of milk. Try and get the curd firm before th e development of acid, In case of it gassy milk, use more ren- net. out coarse and coot to a 'slightly I ows,: temperature than ordinary. Give. rat her more acid in the whey and stir • cord very little, pile deep and keep warm. •' ' ii 1 1 05 1 Ile g ?V • . - C 1 FW. 2.—FRAME OF NECK YOKE. across which are fastened the 'leather: Strap, BB, a short piece of webbing, Cl, holds the straps from spreading and .slipping over the shoulders when hi use. i The buckets or other burdens are sus- pended from the hooks at the end of ropes or straps fastened to the wooden frame at the points indicated by the 3.—LAPROYED NECK YORE. black dots. Fig. 3 shows an imprnved form, ere braping the advantages of both the others. Two sticks, bent to the proper curve, and riveted together at the Onds, and straps fastened to them as shown in the engraving, which is clear enough without detailed description. A 'Wilk House. A subscriber wants information about a good milk house. We know of no hot- ter plan than to build double walls, but we 'would not fill in air space in the walls with any sort of material, saw- dust ur otherwise, preferring to put resin Peper on to teeth side of the studding. If possible do not have any windows or door on south or west sides, preferably on north side only. Line up on the inside with matched flooring. Probably the • best way to ventilate would be to have a box shaft at one end coming down to the floor, and with a side opening like a email fireplace, only having a door or ' slide to it, so that it can be closed if necesiary, in whole or in part. Some- times in muggy weather the draught may be hastened by hanging a lighted isntern in the. shaft If you have eight "or ten cows, and need to buy a creamer, It will pay you best to purchase some of the $75 separators, and then you can Lb o good work the year round. To make grenulisted butter, churn slightly acid cream at 58 degrees if possible, and as seen as it begins to "break," dash into the churn a quart or more of weak cold brine; then as soon as the buttermilk shows clearly, but before the butter has begun to mass in lumps, put two gal - of water at 55 degrees into the Churn, and Agitate slowly, then allow the butter to rise on top of the mass,. and draw out the diluted buttermilk from tinder the butter, and you have granu- lated butter, which, you can now put into any form or package you may ehoose.—Practical Farmer. ' In a fast worker use more rennet, cut linos, cook faster and to a highee tern- per,dure than in an ordinary vat of milk. Try and get the curd firm before th e development of acid, In case of it gassy milk, use more ren- net. out coarse and coot to a 'slightly I ows,: temperature than ordinary. Give. rat her more acid in the whey and stir • cord very little, pile deep and keep warm.