The Brussels Post, 1905-9-7, Page 2i7+? #+1 ("0 +) + (+ f+Kaif' 1:4V.t3 +3(+? •1"?+3 (+)1+ f She shrank back slightly, and CP q1ii+S. ork.6r Nal,
drawing her hand away, pressed it I are
u eo against l ] 1t jllkrYY
' ireW
her forever, but that t was use-nsciously agans her
sea' �� ���� Ewaa
Alt, I've said it!" he murmured,
eretely, as if he saw that he Medi i�
1 Z1I
recall his words.
v you,' Lad Norahl I lova youl
e of
angry, offended! I have behaved bad-
ly; I ought not to have said it 1
But--"
A .sound broke the silence of the
mg Its in more favorable, Still, a little
ghat door, ale stopped, and Norah, g
with a start, looked toward Ills
house. Two lig'ures stood plainly re-
vealed against the light in the hall.
band over his forehead.
"Lady Novell, don't cast me off un-
til you have seen me, heard mo—"
Re could say no more.
They had gone up the stops, and
stood before the earl and Guildford
Berton,
Guildford Berton darted a dark
look from ander his brows at each of
their in turn, then dropped his eyes
and stood with tightly -drawn lips in
sinister silence. The earl regarded
them with haughty surprise ott his
cold face, and in a tone of ice, dis-
regarding his daughter's presence,
said:
"Mr. Burne! To what do I owe tho
pleasure of this visit?"
"Papa!" she said, hurriedly, "there
has been an accident! Lady Porn-
dale's
ern
dale's horses ran away, and the car-
riage was upset, and Mr. Burne--"
she stopped a moment for breath,
"Mr. Burne stopped the horses at
great peril."
Tho earl calmly took her band and
removed it from his arra.
"Excuse me," he said, coldly. "Do
I understand that Mr. Burne has
rendered you a service?"
"Yes, yes," she said, "Mr. Burne
stopped the horses -the two great
horses-thinle, papa! -and," her voice
grew lower, and was meant for his
ear alone, "and he is hurt("
"That Mr. Burne is hurt I very
much regret," ho said, stiffly, "and I
trust that the injury is not a ser-
ious one. Where did you -or -leave
the carriage; I do not see it?"
"The carriage is a wreck, papa. Wo
left it in the lane.
"And you have taxed Mr. Burne's
kindness to the extent'of accompany-
ing you home!" said the earl, in a
tone of rebuke, intended as much for
Cyril as for herself. "Why did you
not send one of tho servants hero for
a carriage?"
"I did not think -there was no
time! Oh, papa, are you not going
to thank him for all he has done?"
"I trust Mr. Burne will do me the
justice to acknowledge that I have
attempted to thank him In my poor
way."
' No thanks aro needed, my lord,"
said Cyril, quietly. "I ata afraid
Lady Norah puts far too high a
value on the poor service I was for-
tunate to render her. I was lucky
enough to be passing at the moment
of the accident, that is all. I trust
Lady Norah is not hurt. It was I
who should have thought of sending
for a carriage, but. there were diffi-
culties in the way. I sent one man
with the horses, and the other was
loft with the carriage. I wish you
good -night, my lord. Good -night,
Lady Norah," and he raised his hat.
Norah stood, her face white and red
by turns; her father's coldness and
hauteur filled her with shame; She
was tingling from head to foot,
"Papa, papa]" she murmured, al-
most piteously.
"Will you not step in Mr. Burnet"
said the earl.
"No, thank you, my lord."
"Thank you, thank you, thank
you!" she said, slowly, her largo
eyes full of emotion, as if she meant
to make up for her father's short-
comings.
Cyril took her hand and pressed it,
and with a bow that included the
earl and Guildford Berton, turned
and wont down the steps. The groat
door closed behind him. Igo walked
down the drive nearly to the lodge,
then stopped suddenly and sat down,
He had ignored and made light of
his hurts while Norah had been with
him, now the pain in his. arm was so
acute that he felt giddy and sick
froth it.
Ile leaned against the smooth -shav-
en back of turf, and tried to feel the
injured limb, but he could scar,ely
bear the touch of his own fingers,
Was he going to be idiot enough to
faint, ho thought? Angry e.t the
idea, he struggled to his feet, think-
ing he would reach the lodge and ask
for a glass of water; but the lodge
and the trees and the sky executed a
and lherkind of fefl back conce the1efore bank, aye,
lie had lain there in delicious un-
consciousness for a couple of milt-
utos, when ;lacca Louth came through
tho gate. She was walking with a
light, careful step, as if she wished
to avoid attracting the attention of
the people at the lodge, and her pink
dress flitted like an overgrown moth
against the dark trees.
with a'
Grit andstopped
Sho saw y
little cry of alarm, then cautiously
and fearfully approached him,
"Why„ it's the painter gentleman!"
she exclaimed, with a surprise which
intensified es she saw how motion -
lees Cyril lay. At first silo though
-well, Mecca thought that he was
intoxicated, and grew alarmed when,
bending over (nim, she sate that he
had fainted,
Tia• Ilrst Idea was to run to the
lodge and call the keeper, Jobson, to
h id but she diel not do so
I\ NTn
} drsprIbest,to try anddlotYn1.:"
. Dont spial( to lel yeti You
4-
TIIE STE,WARD'S SON g
+' i') f+Kt+3:+K+KE�Kf$3 +KE+i •4 Ci+3� eag4Oe arra-14.0.1. E+ 1.eeea la
CHAPTI;I1 XII. "Don't be alarmed," he said, w
"'You are Ford" a smile; "froth trespass to burglary
is a very easy step, The other day
Only three words, but surely never I was on forbidden ground, now I
.were three simple words more ole- am about to make forcible entry."
quant, He dislodged a big stone from the
Norah stopped as she spoke, and hedged bank and smashed the pad
looked at Cyril, and there was Don- lock.
stornation and tender reproach in "Bother' a rough kind of 'Open
her beautiful eyes, as well as in her Sesame!" ho said.
voice. The glance and the words Norah looked at him. It seethed to
made his blood run riot in his veins, het. that 11e was prepared for any
and his face was no longer pale. kind of emergency, and, little thing
"It is nothing," he said, trying to though it was, it brought a subtle
speak carelessly, and smiling, kind of admiration into her eyes.
"But it is something," sho per- "You think of everything. I should
Meted, her brow wrinkled with mix- have walked round."
iety and remorse. Sho had thought "Well," he responded, "ladies are
of the horses, the coachman, tato not supposed to break open.. pad -
footman, even a little of herself, and locks; it's a man's privilege. 1 won -
had bestowed no thought upon him der whether the gamekeeper will
who had come to the aid of all of shoot me, or only insist upon my
them. "It is somethings You winced getting six months?"
when I-1 touched you," and she Re held the gate open as he spoke
stood still as if she declined to go for her to pass through, and in do -
on until she was satisfied• ing so, his hand chanced to touch
"Well," he said, .hesitatingly. "I hers. Her pity and tenderness had
think I must have strained my arm, given him courage, and he took od-
or ricked it or something of the vantage, man like; his hand closeed
kind; but it isn't of the least cense- on hers, and he drew It within his
quence, I assure you, Lady Norah." arm.
"You strained your arm?" she said ,"You see, my right arm is all
utterly refusing to accept his tong of right," he said, pleadingly,
levity and indifference. "When'? When ',Torah's (ashes hid her eyes, but she
you were trying to drag the caerlage
out of the way?"
"I dare say."
"Not I remember, you scarcely
tried; it must have been before that'?
Why" -the blood rose to her face,
then left it pale and remorseful, and
she can, e ,loser to him -"was it y.011
who stopped tho horses?" She let
her eyes rim over him. "You are aLl
dusty and your coat is torn? Oh,
how blind, how blind I have been!
You did stop the horses, did you not
and you are badly hurt?" and in her
sorrow and anxiety he0 hands went
together almost piteously.
Cyril gave up trying to smile the
question away.
"Well," he admitted, .almost as if
it were something to be ashamed of,
"I was lucky enough to get hold of
then, and it was clumsy of me, but
they got me clown, and I suppose I
Just twisted my arm."
Norah shuddered. She had a keen
imagination, - and she saw it all; the
terrified, plunging horse struggling
in his grasp, and eventually forcing
him to tho ground and dragging him
under their hoofs. She saw it a
great deal worse than it really had
been, and a faint moan broke from
her now pale lips.
"Oh, what shall I do?" she said,
almost inaudibly.
"1 assure you that it is nothing."
"All, I cannot trust yout You have
made light of it, and I cannot be-
lieve that you are not hurt. Is
there anything, anything I can do?"
"Nothing, nothing, Lady Norah,"
he managed to interpose.
"And I was so selfish I thought of
nothing but myself and the -the
others," she said, penitently. "I
might have known that you would
have tried to stop them! Oh, I wish
-I wish I had not let you come with
me! Will you go home now?"
"That I certainly will not," re-
sponded Cyril, with a smile. "If
you know how glad -how proud I am
to be with you—" ale stopped,
0011501008 of the intensity in his
voice, and that its intensity had
brought the color to her face and
r oyes.
lower be
caused her to low
"I mean that I could not think of
letting you go alone."
"And yet it is such a little way,"
sale remonstrated.
"Yes, a very little way."
"Could you not bathe it? Is it
broken!" she asked.
"No, no," he said, with his short
laugh. "That I am cortain It is not,
and there is no water here."
"If you will come," site said, "let
us get to the Court as quickly as
possible," and sale set off. n
"There is 00 need for hurry on k y
account," he said, pleadingly; "and
allowed her hand to rest where he
had placed it.
"What will you do when you reach
home? Will you send for a doctor?"
"No. Do you really wish to know,
Lady Norah?"
She did not answer, and ho went
on after a pause:
"I shall light a pipe and throw
myself into my armchair, and think
over all the incidents of this event-
ful night."
"'Sadly eventful," she said.
"Sadly? Not to me. If I had my
way, if tho gods had offered me my
choice of a night, 1 should have
chosen—" He stopped in time, . re-
membering that she was under his
protection, and an accident had com-
pelled her to be his companion at
this unusual Hour, and alone, and he
could not take advantage of it to
lay bare his heart. But the tempta-
tion -ah, the temptation was terri-
ble!
"You would have chosen to brook
your arm?" said Norah, scarcely
knowing what she said, but trying to
speak banteringly and make light of
his words.
"No, I should have chosen to be of
some slight service to you," ho an-
swered, in a low voice. ' Do you
know what it is that makes me so
haPPy?"
""No. Are you so happy?"
"Very, completely happy," he an-
swered.
n
swered. "It is just the reaction.
When I saw you lying there so still,
I brought -never mind what I
thought; and now I have you walk-
ing by my side quite unhurt I feel
like -like a man who has escaped the
loss of a fortune, or come out well
from an awkward scrape."
"Then it is all on my account,"
she said, "and there is no thought of
yourself."
"It is all on your account," he as-
sented. "Don't spoil my pleasure by
speaking of myself. Ah, there is the
house!"
Re broke off with something like a
sigh as the great plane, shining in
the moonlight, loomed before them.
"And now will you go?" she said.
"'Would you rather that I did not
go with you to the house?" he asked,
"ale." sic replied, in a low voice,
"I was thinking of yourself, I want-
ed you to get hems. I would like
you to come, that my father may
know all y ou have done, and thank
you as you 'deserve."
"Then I will come," he said. "But
you have thanked mo more than
enough, Lady Norah!"
"I have not thanked you at all.
What could I say?'0
"Do you really wish to thank me?"
he asked.
They had reached the steps, and he
do take my arm again." stood with one foot on the bottom
"No," sho said, firmly, "it is you one, looking at her with a light In
I ought to his eyes which she seemed to feel un -
ho should take mine. g y
der her lowered lids.
"If you do, don't say one word,
but just give me the rose you wear."
Its heart smote hien tho moment
he had made rho request, and he was
what you have clone to it -or will prepared to see her draw herself up
not toll mc," she added, with a re- l and reprove him with a look of
preach that was ineffably sweet and maiden dignity.
serious. "And yet you would not let But she stood and looked down at
me rest until you had found out that the flower which Lady Ferndale had
not hurt." picked for her and placed in her gir-
1 wag O
r comeand
W t e color
different, 1 and ho saw b
re altogether o eche
r d3[Cet r le
a 4
"The oases g
he said. "if you had been hurt—" go yin her lovely faro.
tIe stopped, 7)on't let us think of "It is a poor guordon," she said,
anything so horrible.' with a flickering smile that seemed
"What would it have mattered? I to make hoe face mitre serious, "It
stn only a useless girl, while you-- is all dusty and faded,"
Will you be alio 10 Paint?'" "1 woald rather have it than the
"As well -or as badly -as Ver. It's freshest and tinosti"
the loft arm."Slowly sho tools the flower -it was
"Upon my word, you make me feel dusty mad faded -frons her belt and
mean," he said, with a laugh. "1 held it out to hire, standing with
don't believe there is anything the downcast face,
matter with mo." •Ile took the rose end pressed it to
"I do not believe a word you say." his lips; then, carried away by the
"Well, thou, don't let us say any'- thought that she had worn it, fooling
tiling more about it," he remarked. that it was, so to speak plot and
"What a lovely night! I think the parcel of herself that site gave him,
moon shines more brightly at Sant ho took her hand, and bending over
Leigh than at ally other place I have it, kissed it passionately.
over soon ler."- Norah went white to the lips. It
"I wish WC wore home," said Norah was her hand only ho had kissed, but
'disregarding kis rhapsody. -And it was the first kiss of love, and it
even then there will be no doctorl'1 stirred her maiden heart to its
"That's something to ho thankful 'depths.
for.," he retorted, determibeal to dis- With a long breath sho thrilled.
poi her anxiety it Ito. could. throughout hot' whole being, and
She weir Walking a few paces in stood looking at him, half fearfully,
'front of him, and sto1lpod suilelonly wholly entranced,
before a small gate wish a little cry He looked up at her, his face al-
most as Lvhite as hors:
of Thediegy, McA11, far iv g
'fife gate's lackotll" sho eai'd, g o mei Forgive met 2 -
'"Tho keeper' must have locked str"• I did not think! I -ah you would
he said, • not be angry, you Would forgive m
""0h, What shah Wo 'do?'1 she . Ma; 11. you Understood. if you " ' how
clfiimod undue her, breath, Flava Yout,L'
are
SUh1M11'eit 111111.118 -MAKING,
It is easier to make good -flavored
butter in surnintr than 3n winter,
ht It w the opening of the owing to the natural conditions be -
mora care and thought in seemingly
small matter's would result in a
much larger percentage of first-class
Cyril raised his heats and passed his dairy butler being made during the
summer months, writes a correspon-
dent,
Not enough care Is given to the
pasture flotd, and the rank.weeds
cows are permitted to eat result in
snaking a poorer milk,
Bad water is another source of
danger in hot weather. Cows aro
Often compelled to drink from a
stagnant pool, or go without. This
is neither hygenie nor humane. It
is a duty the dairyman owes his
cows to see that they have acosss
to plenty of pure water.
The manner and place of milking is
one of the greatest sources in in-
troducing bad flavor in milk. The
practice of milking in a small pad-
dock or in the barnyard is not a
good one. The dust there is laden
with manure, and the least wind
lifts this light dust into the air, and
much of it is carried down into the
milk pail during the process of milk-
ing. This dust products a most un-
ciosirabie flavor, which is sometimes
spoken of as "eowy flavor." A clean
cow stable is really the proper place
to milk -away from the heat, and
dust, and flies and rain.
Many people do not strain the
mills soon enough after milking.
Milk will have a better flavor and
will keep sWeet longer if immediate-
ly after it is drawn it is strained
through several thicknesses of cheese
010111.
help, who need help more than I do.
Shall 1, can I, help you?"it
"I could walk twenty miles. My
arm is a little -stiff, that is all."
"Lot us hurry. Yon do not know
s a Thirst
There Is no other ibeVerago can compare with
Doylon Tea, which is absolutely the purest aead
Most delicious tea, the world produces.
Blaok, Mixed or Croon, Load Packote only, By nil Cr000ao,
H ghost Award St. Louis, 1004.
and allow the last water to stand
on the butter for a while. If there
is no ice and the water not very
cold add -a cup or two of salt to the
wash water. The salt lowere the
temperature of the water slightly
and helps draw out tho buttermilk.
Salt and give a slight working, then
sot aside to firm, and give another
working. in hot weather it is a
good plan to emit in the churn. This
method partly works the butter, and
so lessen the time the butter has
been exposed to the warm air.
The great secret of successful sum-
mer butter -making is keeping the
temperature down. To put it all
in a few words, in sutnming it up, 1
would say: Keep the mills cold to
get the cream out. 11 a separator
is used oho cream must be quickly
and thoroughly cooled as soon as
separated, Keep tho cream can in a
cool place to avoid over -ripening of
the cream. Churn at as low a tem-
perature as possible, and wash the
butter hi plenty of cold water. Keep
the butter In a cool, clean, dark
place.
Ice is an ossaoUal where creamers
are used. Seldom do you And water
cold enough to bring the cream thor-
oughly out of the milk. I have
talked this and written of it so
much that ono would think it un-
necessary to repeat it, yet only this
week I tested samples of skim milk
containing all the way from six -
tenths of one per cent. up to three
and two-tenths per cent. of butter-
fat. Enquiring the reason for the
heavy loss, tho answers were "No
ice; and setting the milk either in
a well. or in a tub with water in
it." Such work is foolishness. Row
call a person make any money front
the dairy business when at almost
the last ,atop ho loses almost all tho
profit there could possibly be in it.
The milk is creamers should be
quickly cooled to 45 degrees. and
remain at that. temperature for 24
hours; then you not only have the
cream from the milk, but you have
the milk settled out from the creast,
giving you a richer quality of cream
to churn and less bulk in the churn
-two desirable things to obtain
quality and quantity of butter. A
good butter -maker knows that the
richer the cream and the less in tho
churn, the lower the churning tem-
perature. which give bottor quality
to the butter and a more exhaustive
churning.
Much cream is spoiled by allowing
it either to stand too long before
-churning or by having it in too
warns a place while gathering it.
Better to have the cream with hard-
ly any acid than to have it too sour.
ICoep it in a tank with the cream-
ers, or in the spring, if the cellar
becomes too warm these hot days.
Keep tho cream can covered, and
stir the cream right from the bot -
tore to the top twice a day; other-
wise you are likely to have white
specks in your butter, caused by tho
curd becoming too firm, and these
specks quickly make butter go off
flavor in warm weather.
All during tho summer in my de-
monstrations I have to tnatco the
butter ill the middle of the day, and
the hall is often small, full of peo-
ple, and very Waren. The heat does
not trouble me so much, but the. one
condition which 1 really do dread
and cannot overcome is having the
cream brought warm to mo: Evon
though I may cool the cream just
before putting it in the churn the
butter will come soft, for although
I have cooled the butter fat, I have
not allowed time for it to firm. In
summer -time, or, in fact, any time
of the soar, it is better for the
cream to be below churning temper-
ature for several hours beftit'e nhure-
leg, then if need be heat it Just be-
ford
o-
ford putting it in the churn,
I frequently have the cream put
in a awing or Ise water the night
before churning; warn, Weather has
utter
r mo for the U
error fo
then no t
will always come infirm, granular
form,
If the cream is warns the butter
comes soli. It Is difficult to got
the buttermilk from it, and still
harder' to get tho salt evenly distri-
buted through it. Soft Churned but-
ter is often streaked in color on
this account, and never has good
grain 01' "eland itng up" qualities
when exposed to tho heat,
her If one has to churn wat•nt ,:ream,
],ave, to
h mother of 315 all, Was not therm it is well to allow cold water
more curious than her daughter
Bocce, and Dacca's little mind was
all agog to discover the reason wily
the strange gentiemkan should have
5511011 down in a fainting tit in the
Court avenue.
So she knelt clown beside the still
ith hands that trembled
d 5 3- *•1-f I f•$, rf" kf- k f' n d .•'l^d
s� as ffl o n
hits.
TILE I OUNG1AG 1--OlbI'1,
Tho terns lounging -robe really cov-
ors a multitude of styles, front 1!'
original. type -a plait Mother llu
bard through the legions of kiln
nos to countless exLravangluwrs
lace and crepe clo oh 1110, entbolisb
by a wealth of hand enlbrolderea
There's ono woman -a very grans
ionai type, indeed -who has an el
borate robe hanging in the closet
favorite phrase with the British re -
every room In her Fig bOtts,�-rna
cruithtg-sergeant, ineludo three meals for her oasis. Anel such robes
a day -breakfast, dinner and Ica; but sho inclu es in aro "dreams," 1
in most battalions, says a contribia g'
tor to the Windsor Mngaritte, a deed.
light supper is also provided. A. Heavy grope de chine (there's
soldier's ofliclal ration -allowance cora- wide difference between heavy and
sists of one pound of bread and "sleazy" crepe do chine), in cxqul
three-quarters of a pound of moat a site pale shades, is embroidered al
day. Tea, coffee, vegetables and over, Japanese fashion, with heavy
"extras" -such as butter, Jam, eggs, flat silk flowers, kept French fashion
fish, and so forth -are bought front all in a single tone -the exact shade
the "grocery allowance" of twopence of the robe itself. Instead of its
a clay for each man. Breakfast is being characterless, because of the
served at Dight o'clock, dinner at
one o'clock and ton at four o'clock.
The different bugle -calls that sum-
mon the troops to these meals aro
jumble of French and Japanese
ideas, it's tho loveliest creation im-
aginable, and makes you long im-
mediately for some slight inilisposie
learned by tho most unmusical of to- tion -just enough for an excuse to
traits with a prontpbtude that calls pose picturesquely in it,
down upon them the scorn of the Beal Japanese robes are there, too,
sergeant -major. with a background of some Palo
" Ah.," be observes, sarcastically, tint, livened with a group of butter -
as the notes of the dinner -bugle flies, or cherry blossoms, any of the
start them in a rush for rho cook- Characteristic decorations of the
house, "that and the pay -bugle aro mysterious, alluring East, clone in
about the Dials calls some of you'll the gay colors that signalize that
over manage to learnt' work.
To most of the bugle -calls soldiers 1'or the rest, there's a pale, hide -
have attached words of their Own. scent heap of exquisite rubes and
Those for 1110 dinner -call are, sacques; lingerie styles, with the
"Pick em up! Pick cm upl Hot waist shirred or tucked into the
Potatoes( Hot potatoes 0I" lung graceful linos of princess
And for the evening -mess bugle there styles; there are sheer swiiises, with
is tho couplet: lace, or embroidery, set in in odd,
"'rho officers' wives have puddings beautiful ways; there aro mulls, with
and pies, ribbons pulled through box -pleats,
But Poor Tommy Atkins has
skillyi" and some of delicate French stuffs,
-a statement which, by tho Way, is airy and beautiful, that eau utmost
quite unfounded. submerged under the billows of flue
Dinner is, of course, the chief meal lace that continually form and break
of the day in barracks. It consists over them.
mainly of "the roast beef of Old She is the rare exception, of
England" -or New Zealand -With po- courso. There aren't many of up�
tatoes. On most days a pudding or Wltn can afford to indulge our whim;
jam -roll is added. A delicacy highly in such luxurious forme, even for ourj
prized is "plunk -dull," which general- single selves, let alone for our
ly makes its appearance on a Sun- guests; but every woman has to
clay, and is a most solid and sub- have at least one of some sort or
stantial affair, When fruit is cheap, other, and she owes it to herself to
as it usually is abroad, it often have as pretty a one as possible.
figures in the menu. and to keep it in the daintiest sort
At breakfast and dinner attendance of order.
is compulsory, and a roll -call is bald. Kimonos -like the .Taps -are con -
Tea, however. which consists of tea stant.ly winging' new laurels, long
and bread and butter only, is an 10- and short kimonos being far and
formal meal, and the man present away the most popular of all the
themselves or not, as they please. styles. Elven sacques made on dile
Supper attendance, too, is not in- decent patterns have kimono sleeves;
sfsted upon, but the regimental coffee while an occasional kimono returns
shop -a different institution from the the compliment and shows its faith
canteen, since nothing stronger than Lt "foreign" styles enough to have
lemonade is sold therein -usually
drives a roaring trade.
Tho food in tho col?etesltop is sold
as near cost as possible. and a man
can make a good meal for threepence.
'A varied bill of fare is always ar-
ranged, the favorite items being liver
aucl bacon, fried eggs, and sausages
and potatoes. For beverages there
aro tea, coffee, cocoa and mineral
waters.
Army cooks aro trained at Alder-
shot, the camp school of the British
soldier, The courser lasts aixtecn
weeks and. embraces the whole sub -
PRESERVING MEAT.
The old method of pickling meat
in a strong saltpetre brine is still
generally used by farmers in putting
up their annual supply of moat.
This method produces a strong flav-
ored and rather dry and Indigestible
product. There is a popular impres-
sion that saltpetre is a powerful pre-
servative, and that salted meat will
not keep without it. In fact, salt-
petre is not a preservative at all.
It is a strong astringent, hardening
the moat fibres, expelling the natur-
al juices and decreasing the nutri-
tious qualities of the meat. When
taken into the human body in quan-
tity, saltpetre acts as a powerful ir-
ritant to the mucous membranes of
the stomach, bowels and kidneys,
Death has been caused by large dos-
es of this substance, and its use
upon meat is unnecessary and unde-
sirable. A much better and safer
substitute is cream of tartar-pot-
assiun bitartrate.
Of recent years manufacturing che-
mists have not been backward in of-
fering to farmers and butchers vari-
ous stoat preservatives sold under
fancy and misleading names, at ex-
orbitant prices. Their "patent"
meat preservatives and coloring
matters are nearly all injurious to
health and should be let severely
alone.
To make a good, mild and whole-
some meat pickle, take the following
materials for each one hundred
pounds of meat:
Common salt, 8 poupds; brown
sugar, 2 pounds; cream of tartar, 2
ounces; water, 4 gallons.
Directions: First boil the water
for 15 minutes and then stir in the
salt, sugar and cream of tartar.
Keep hot until all is dissolved, Let
the pickle cool before using.
Pack the cut meat as solidly as
possible in a clean barrel. Place
the larger pieces at tho bottom. No
plece should measure over six by
twelve inches. Pour on the cool
pickle and completely cover the
meat. Cover the barrel tightly and
set away in a cool, dark, dry place.
The ,neat, may remain in the pickle
until wanted for use. If to be
smoked remove from pickle after six
weeks and drain for a clay or two
before smoking. To smoke .use green
hickory wood. Those who Ake a
flavor may add a few chips of sassa-
fras or some juniper berries. The
smoke house must be dark and air-
tight, , except the Olinmey, This
should be covered with wire mosqui-
to hotting, The "skippers':
damage farm -cured meat most often
attack the meat in the smoke house.
The parent of the "skipper'" is a
fly which infects meat houses, but
which may easily be kept out of
rncat51 by wire netting and well
closed framing.
After smoking until a light brown
color 15 attained wrap each piece of
meat in brown paper and enclose in
bags Made of unbleached muslin. Tie
or sow these securely; then dip the
th cls
'nu�� into a 1
• �v nw nes t
bags for t 0
lime or ochre wash, to which has
been added a little salt and sono li-
quid glue. Tho water used in mak-
ing this wash should have been
boiled. Instead of bagging tho
sntolced meat, it may he packed sol-
idly and deeply in clean, dry oats
or chaff.
form, and W
a little, unfastened his collar, and
held her hand, cold and wet with
dew from the long grass, upon his
forheail,
ido ,looked very bonclsome, Mecca
thought, as he lay there and her
black, glitte•ing ryes Manned his trace
and clothes minutely,
"alas he been fighting?" she asked
herself, 58 she, noticed the dust and
the rent in his carat.
slut there were no marks on the
clean-cut, sunburned fate, and, still
to stand in the *tire for some. time.
Just as soon as the butter breaks
add some cold Water to check tho
butter gathering, in order tot gad 1
a more exhaustive churning. o, i
the butter twice in plenty of water, j
sleeves built on anything but kimo-
no patterns,
Tho newest kimono -pretty and as
inexpensive as the stupidest wrapper
-is of swiss, embroidered with ra-
ther large dots, and trimmed with
bands of strong color. In some of
them the sleeves are rather short -to
got away fr0m that flapping around
the wrists that some women strenu-
ously object to.
Next to kimonos, a different class,
in fact, aro the dressing-sacques
with skirts to match, both trfntnted
ject, from dish -washing to tho eon- Prettily with valcnciennes lace. Lawns
struction of held kitchens, with work sprinkled with the tiniest of Mite;
swisses, flowered stuffs and plaid
muslin, are all satisfactory to make
then of; and having the skirt to
match, takes away the carelessness
of appearance that usually is so
harked in tho wearing of a dresshng-
sa0que.
But, naturally, there's a fair cry
between kimonos and these little
suits. A kimono belongs to a roam,
just as a bath -robe does, and the
other makes a possible dress for
your own breakfast table. •
Kimonos of cotton crepe are worn
by warm-blooded individuals all the
,year round, and the prettiest of
them ere those queer, printed things
that only the most Oriental of Ori-
ental shops had for awhile. They
were priced according to their ex-
clusiveness then, but now are to
be had almost - anywhere for very
shall silos. Tito most serviceable
are the plain crepes, for tltoy wash,
and wash, yet alWays look well,
As to the waiter stuffs and styles
-they aro many, but the most pope -
las is the ionone snacle of albatross,
nt French fianncl, of soft wan.sll flan-
reils--this kinds with enough Dolton
ut them to successfully prevent
shrinking
In luxurious affairs, those of white
China silk, lined with pink albatross
-a delicate shade. are exquisite, and t,l
as they do you well, ar'orl't *Leavy.
gnat They're troublesome, both
to make and to launder, but beauti-
ful enough to pay for the trouble.
Both princess and empire styles
have invaded the ranks of negligee -
the empire belt, high cantle, the arms
being promised for matey of the new
fall styles,
In *Ypres, the very short, v0
full ones am host lilted, mado of
one of a hundred materials,
trimmed siutpl,y or elaborately,
you please. Tho prettiest, rind b
in taste, are the simplest on
trimmed enuugh to be pretty, but ,
ways that Will launder well.
As to colors, Use only white or
the delicate shades -the element, of
daintiness must bo present to snake
the Nobe or sacgtto a success, and
it is 51000' present With a dickie seg+
lige,
at the range and in the class -rooms.
In the army itself there aro two
cooks to oath infantry company of
about ninety (hon. Ovor the sixteen
cooks attached to every battalion of
eight oompanios is a sergeant -cook.
Ile has attained the prize of his pro-
fession. Ile draws sixpence a day in
addition to a sergeant's regular pay,
',TOMMY ATNINS'S" B.A.TIONS•
What the Soldiers of the British
Army Get to Teat.
"The advantages of the army," a
LINGERIE SLEEVES.
Tho new lingerie sleeve is a useful
frivolity which harks to the days
When maidens won husbands by
fashioping intricate ricborade sleeves,
which were transferred from gown
to gown with fascinating effect. The
now way is easier and just as ef-
fective. Either the sleeve is made
of fine white lawn, or tucked swiss,
or allover embroidery, full at the
top and reaching just below the el -
how, the whole thing being out long
enough to shit' slightly along the
inside seams. Made in embroidery,
it is used generally in wash dresses
of contrasting color or material,
and the embroidery may be repeated
in a little ,yoke or jacket on the
same gown or may be need in a
gown in which there is a mere sug-
gostion of the same embroidery. For
instance, the simplest of little ging-
ham frocks in dark gray chainbrayray
Was trimmed in two dun's folds
around the skirt and had sot into
the surplice waist a pair of 611000r
embroidery sleeves, On tho &,circ be-
twcet the folds was basted a slight-
ly fulled ,Milo of Ilarnburg edge
matching in design that used in
the sleeves. Tho dines was of that
soft quality of dark gingham wilolt
does not need washing frequently,
and flounce and sleeves are taken out
to he freshly done up. Incillcntally
with this frock were Worn low shoes,
Which were also made of the cham-
bray faced with patent i00010r.
In voile and titin Wool gowns the
sleeves are immensely attractive. For
instance, -a pale blue gown of tiro
c0bwob like old fashioned fabric
known as Wool clelalne had in it
gathered sl.00vte or tho tltinuost
tucked swiss, with a touch of the
same nnaterial repeated in the col-
lar. A light gray chiffon evening
gown cut low has an empieeemon.t
and yoke of out 'stool openwork laid
on over white chiffon, A tiny
ruche of rho white chiffon edges the
neck and the g sleeves gathered a env .s
aro
c 1
also made of the white and finished
at the elbow with chiffon ruffles,
Sleeves of finest white lawn aro also
put in colored muslin gowns,
puzzled, Berea thought that perhaps
ho had been knocked doWn and rob-
bed,
burglars and footpads were riot of
common occ'trren00 in Santleigh, but
occasionally tramps passed through,
cool petty larcenies followed in their
trail
Bet if be had been knocked down
and' lift for ilcart, his aesai1nnts bind
lett hind his Wet*, for the chain was
glitLerleg in the mn0nligllt,
(To be 'Continued.)
14.
`HS
We like best to call
SCOTT'S EMULSION
a food because It stands so em-
phatically for perfect nutrition;,
And yet in the matter of reator.,
ing appetite, of ,giving new
strength to the tissues especially
to the nerves its action Is tbal
of a medicine, ' •
tete bSin le,
a t
d f D
, tog ¢ IC Ghoid{�
TT nOWN 51,�±,
' ,Or,Rrrie,
'Cor n $oa, sod ' ou 1 alt ikesgtdte.
ibldel'ly Lady -"'Phis toilet soap ri
have bought here has stained my taco'"
• '
all over, acid your maste told 1 mo
it would not harm the most beautiful
complexion in the world, Youthful
hlhopbty--•"Ves m; but yours sift ii
the most beautiful nemptetint Ixir
the world, to it'ns?'' 1I