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The Clinton News Record, 1916-08-17, Page 6!e Canada's finest Three generations of Canadian housewives have used "Silver Gloss" for all their horns laundry work. They know that "Silver Gloss" always gives tee best results. At your grocer's, THE CANADA STARCH CO. LIM ITED MOW, Cardinal, Brantford, Fort nista, 1dry A nlxre "Croom Praha" 3 ',Lily Cora Sows, and 1 c Corn March, rh Starch• ry 234 THROUGH THE DARK SHADOWS Or The Sunlight of Love 1 "0 CHAPTER I. It was a cold night in early spring, and the London streets were nearly deserted. The great shutters of the *hops were being drawn down with a dull rumble, and every moment the pavemensts grew more dreary looking as the glories of the plate -glass win- dows were hidden. Tired workers with haggard faces were snaking their way homeward ; to them the day was at an end. But to the occupants of the whirring taxis and smart motors, as' they sped west' yard, the round of their. day was bat half -way through; for them, the great ones of the earth, the all-important hour of dinner was at hand. At the entrance of one of the most luxurious clubs in Pall Mall two men, In immaculate evening dress, stood carelessly surveying the hurrying throngs of people. '!Seygn,'i said one, asthe hour 'struck from the nearest.' church. "I tirougllt.Standen said seven." "Yes, and like a woman, meant half -past," returned the other, hiding a yawn. `Stan's too young„to value his din nor properly, but Leroy ought to have been punctual. Oh, here is Stan !” as a slight, welldressed Tuan sprang hastily from a smart motor and came towards them, "Hello !" said the new -coiner, shak- ing hands, "you two fellows first ? I hope I'm not late, Shelton." "Of course you're late," growled Shelton with characteristic pessimism. "You always are; and Leroy is worse. Come along, we may as well wait in- side as in this beastly draught," In the great dining -hall the snowy - covered tables were being taken ;ra- pidly by members about to dine silent looted waiters were hurrying to and fro, carrying out their various duties, .while iuteasuittently the sound of opening champagne bottles mingled with the buzz of conversation and the ripple of laughter. The three men, Mortimer Shelton, Lord Standen and Frank Parselle, seated themselves at a table in a com- fortable recess and took stock of the room, responding to numerous nods and smiles of recognition, while grum- bling at the unpunctuality of their friend. "Ten past seven 1" groaned Shelton, looking .at his watch "I might have known that Leroy would be late. Shall we wait ?" "Oh, yes !" said Parselle ; "Adrian might not like it, you know. It is a bore, though I The soup will be as thick as mud;" "By Jove t I'd forgotten," inter- rupted Standen, suddenly, "I met Leroy yesterday, and he asked me to tell you he might be lam, as he was cff to Bannister Castle last night. We were not to wait. He gave rhe a note, and—if I haven't left it in my other coat—" He fumbled in his pocket. "No here it is."' He pro duced the note with an air of triumph, and Shelton, with a muttered exolamm tion of disgust, ordered dinner to be served before he opened it. As he did so and ran his eye, over the contents, he frowned. "Just listen to this," he said irri. tably, "'My Dear Mortimer, "'A letter from Jasper takes me down to the Castle. I will return in time to join your little party, and with yeur leave, bring Jasper along too ; but don't watt on our account. 'Yours, "'Adrien,Leroy." "Jasper—always Jasper I" comment- ed Standen, "I'd like to know by what means Jasper Vermont has ob- tained such inuence over Leroy." "All, that's the mystery !" said Parselle, frowning. i "It's as plain as a pikestaff," growl- ed Mortimer Shelton. "Leroy saved Vermont's life years ago—at Oxford, I think. That's enough for Adrien. If' a cat or dog, or even -a one -eyed monkey, placed itself under hie protec- tion, Adrian Leroy .would stick to it through thick and thin. You know his little way ; and this Vermont is no fool. He intends to make full use or hie friend." "And- yet Leroy is not easily taken in," remarked Parselle thoughtfully. "Every man has his weak point," retorted Shelton with a shrug, "and Jasper is Leroy's one vulnerable spot. He will believe nothing against him," "He's a lucky chap, Vermont," said Standen pensively, "No one really knows what he is or where he springs from; yet he always seems to have plenty of money, and apparently the whole of Leroy's panes through his hands." "Something near a million," put in Parselle, enviously, "and with the run of a castle like a palace. No, Ver- mont's no fool I" Mortimer Shelton nodded, "Tho Castle's all right," he said, curtly. "You can trust the Leroys to have the best of everything, They treat money like dirt, and bow before nothing but Royalty and women. Yet, with it all, there's no stauncher friend than a Leroy." "As Vermont knows only too well," muttered Standen, dryly. "By the way, I saw Ada Lester in the park this morning. Jove I Such furs." "In that quarter Adrien certainly treats his money like 'dust," said Parselle, with a short laugh, "I can't think what he sees in her ; to me she seems an insatiate animal—and about as difilcult to satisfy. It's a jolly good job for Leroy that, thanks to his father's generosity, his income rune Into five figures=nothing else would stand the strain," "Do you know, someone told me at the Casket tirw other night that Leroy bad made the theatre over to Ada en- tirely, and . settled a thousand a year on her into the bargain," said Standen,. leaning forward. —"I daresay," Mortimer commented, dryly. "He's fool enough for any- thing. The place runs him into eight thousand a year as it is—not including Ada Lester, the lady manager—so he might just as well hand it over to her altogether. I wish to goodness the wretched building would burn down I 'Poll my word, I shalt set it alight myself one fine night—" "Heels i Here he is," said Lord Stanton, ; adding quickly, "with Ver- mont, of course," The others looked round towards the new -comers. One was a dark-haired man of about forty years of age. I -lis face was pale, with an almost un- healthy pallor, from which his small dark eyes glitered restlessly 1 his thin lips, tightly' closed, were set in an al- most straight line. Clean-shaven, sleek of hair, he wore an expression. of cautious slyness that implied amen- tal attitude ever on 'guard against some sudden exposure of his real feel- ings. Such was Jasper Vermont. His companion was of a different calibre. Still apparently in the early thirties, tall, and with clear-cut, aris- tocratic features, he was decidedly good to look upon, PIis face, fair as that of a woman, was, perhaps, slight- ly marred by the expression of weak- ness which lurked round the finely - moulded lips ; but for all that it was stamped with the latent nobility which characterised his race. The Ron, Adrian Leroy, only son of Baron Barminstor, was one of the most noted figures in fashionable society. His father, who since the death of Lady Barminster had lived almost as a recluse, spent his days in the old Castle, and had practically abdicted n favor of his son. So that the colossal income accruing from the coal THE — OTA AGRICULTURAL COLLEGE CIUELP9-6, Your 6f you can't go to War R9' ,tl, o 0, line LEARN to increase your earning capacity on the farm. LEARN business methods. LEARN how to produce. better crops and better stock. LEARN to grow good fruit, better poultry -and the best of everything. September to April at the College April to September at Home. Public school education is sufficient • for admission, College Operss September 19 Write for calendar giving particulars - G, C. CREELMAN, B.S,A„ LL.D. President, mines of Wales, the rentals of the Leroy cetates to the Southern Countiate ,and the ground -matte of a considerable acreage in erre of the most fashionable parte. of London, all passed through. the hands of Adrian, who, in his turn,, spent it like water, leaving Jasper Vermont—his one-time college friend and now his confidential steward—to watch over hie affairs. Leroy, with. a genial smile of greet• Ing for all, but a grave', aimost-weary expression in his blue eyes, parried the numerous questions and invitations that beset him on ail aides, and, tak- ing Vermont's. arm, drew him towards the table where hie three friends a- waited him, "I'm sorry we're late," he said in his pleasant voice,. which was clear and unaffected, in strong contrast to the chater which buzzed round him at their entry, "Blame Jasper, who, if he is es hungry as I am, rs punished already," Hie good-humoured laugh as he seated himself Brew echoes from his friends ; Leroy's popularity was never more apparent than in a gathering of this sort, composed exclusively of his own sex. "So you have just come up from Barminster," said Shelton presently, "How is the Castle looking ?" Adrien, busily satisfying a vigorous appetite, merely nodded and smiled in reply. ; but Jasper Vermont answered for him. "Beautiful I," he said, with a smile which showehis white, even teeth. " Beautiful i It's a charming view ; but we saw little of it this visit. Ale, Shelton, you are really an epicure I We don't get clear turtle like this at the Pallodeon—eh, Adrien ?" "No," replied the young man, look- ing ooking up. "We ought to have Shelton on the committee. No wonder they love you here, Shelton ! And so the colt has lost the steeplechase ? I saw the news as I came. along." "And you have lost, how much— two thousand ?" queried Parselle. "Five," said Vermont, not quickly', but just before Adrien could speak. "Is it five ?" asked Leroy, indif. ferently. "I thought I'd ,backed 'yen • us' for more," "I backed her myself for a couple of hundred," put in Lofd Standen, rue- fully. "She's a beautiful creature, though, and I'd like to buy her." "You can have her, my dear Stan„ for a mere song," said Leroy, cordially. "I'm afraid that's impossible," in- terposed Jasper with suavity. "She's sold," Adrien looked up in surprise. "Sold ! To whom ?" he asked, "To the knacker," was the calm reply. "Don't you remember, Adrien, that she threw Fording and broke her Ileg over the last hurdle ?" Leroy's face resumed its usual air of bored indifference - "Ali,' yes, so you told me. My dear Stan., I'm awfully sorry I I had com- pletely forgoten" He looked round the table, "Ally of you seen tiao papers ?" he inquired. "Last ui ht was the first of the new comedy at the Casket—how did it go ?" Frank Parselle laughed. "I was there," he admitted, "Ada played fine- ly, but they hissed once or twice." "Lost on my horse and on my new play. That is bad luck I" exclaimed Adrien, looking, however, very little disturbed by the news, "It must be withdrawn," "Certainly," agreed Vermont, amiably, "Certainly," "By Jove ! what did you tell me the mounting cost ?" asked Parselle, ad- dressing Vermont, but glancing sig- nificantly ignificantly at the others. "Three thousand pounds," answered Vermont, glibly, while Adrien ate his fish with the most consulate indif- ference. "Three thousand for four nights, that's about it. The public ought to be grateful to you," said Shelton, with a tinge of sarcasm in his voice, as he nodded across at Leroy. Adrien laughed, "Or I to them," he said, cheerfully, "It's no light thing to sit through a bad play. But how is that, Jasper ? Yon said it would run." "I ?" protested Vermont, with a pleasant smile. "No, Adrien, not so certainly as that. I said I thought the play well written, and that in nay opinion it ought to run well—•a very different thing. Eh, Shelton ?" "Alt I replied Shelton, who had been watching him keenly. "So you were out in your reckoning .for once, It is to be hoped you didn't make the same mistake with the colt. I think you were also favorably inclined to that, weren't you ?" "1 dmitt 1 es , a e< Vermont, leaning back with an admirable air of content "I laid my usual little bet, and lost et course. "You should have hedged," said Shelton, who knew as a positive fact that Vermonthad done so, (To be Continued), OUR TEETH ARE GOING. Science Says They Are Growing Less Bera ble. That our teeth are becoming pro. gressively smaller and hewer is made manifest by a study of human jaws running back thi'ougli the centuries to the earliest historic times, 6,000 years ago, and even to those of prehistoric People whose hones have been dug up, That they are growing less durable is shown by their extreme liability to de- cay. The tendency to a reduction in the number of teeth is shown by the departure of the third molars. These "wisdom teeth," as they are called, Cour in number, are in many individ- uals missing or undersized and irregu- lar ; or they may, in other Instances, fail to "erupt." Evidently they are destined to disappear entirely., . And because they are no longer required for use nature is making them of such poor material, that commonly they start to decay as soon as they appear. Al- ready there are Signs that other teeth, such as the lateral incisors, will fol- low the same route. Our teeth are merely tools. They are not equivalent to limbs, but are only natural imple- ments and were developed originally to meet certain needs. If the needs diminish the teeth must do likewise. He is a wise man who carr gather dollars from another's lessons. izewite ecriter Seasonable Receipts. Chill Sauce—The ingredients aro as follows Twelve good, firm, not too ripe tomatoes, four cups of vinegar, two teaspoons of ground cloves, two teaspoons of ground cinnamon, one- half teaspoon of ground ginger, one tablespoon of mustard, one red pepper, four large onions, two tablespoons 'of salt, Wash the onions and the toma- toes in warm water. The outer skin of the onions should be removed, and then chop the onions. Some people prefer putting the tomatoes in boiling waterto remove the skin. The• reason for this is obvious. Mix the ingredients together and boil slowly for two hours, removing any scum that settles on top while it is cooking. Seal while boiling hot in sterilized glasses. If the glasses ai'e kept warm in a pan of water on the stove there will 'be no danger of the bottles breaking, ---Store in a cool but dry place. Gooseberry Relish—Five cups of gooseberries, one and one-fourth cup raisins, one onion; one cup of brown sugar, three tablespoons mustard, three tablespoons ginger, three table- spoons salt, one-fourth teaspoon cay enne, one quart vinegar. Wash ansa drain berries, add seeded raisins and onions peeled and sliced. Chop or force through a meat chopper, put into the preserving kettle and add sugar, mustard, ginger, salt and cayenne Pour over vinegar and bring slowly to a boiling .point. Let simmer 45 min ales, . strain through a coarse sieve Bottle and seal, Mixed Preserves—Take two dozen peaches; Pare, stone and quarter. Bel act two dozen pears,, pare, remove the seeds and quarter'. Take one-half bas ket California blue plums, remove the stones and cut into halves. Measure a pound of sugar with a pound of fruit and put in kettle with a small a mount of sugar and enough water to dissolvethe sugar. Let the syrup come to a boil and skim it. Add the fruit, and allow this to boil from three fourths to one hour or until the syrup is thick, and stir at intervals to pre vent sticking, When cool cover with paraffin and seal, "Jim Jam," -One quart currant juice one quart raspberry juice, one quart split raisins, three oranges cut fine, five pounds granulated sugar, boil for three quarters of an hour. Watermelon Rind Preserve.—Peel the rind and scrape off all the red. Cut in strips or fancy shapes. Soak forty eight hours in salt water, one-half cup salt to one gallon water, taking care to keep it covered with the water. Drain and Soak twenty-four hours in alum water, one tablespoon alum to one gal ton of water. Drain and wash in fresh water. Add one and one-half pounds sugar to every pound of rind and two sliced lemons to every five pounds 01 rind. Boil slowly three hours, till dont through and the Syrup clear, Skim off the scum that rises to top during cooking, Can while hot in sterilized jars. Be sure that each jar is air -tight. Gooseberry Jam.—To five pounds of granulated sugar add one quart of currant juice. Boil and skim, then add eight pounds of ripe gooseberries simmer gently for three-quarters of an hour, remove from the stove and put the fruit in a cool place for two days, Bring again quickly to the boiling point and cook until berries are trans- parent, when pour In glasses and seal. Half the quantities given are suffi- cient for the ordinary, family. Rhubarb Jam•—Select red stalks of rhubarb, as they make the richest colored preserves. Remove the- skin, but keep as much of the red under- neath as possible. Cut the stalks into half-inch slices, cover with an equal weight of sugar, and let stand over night. For each three or four pounds of fruit add the grated rind and juice of one lemon: Let bpil for half an hour after it reaches boiling point, then let it simmer gently anotherhalf-hour, An ounce of blanched almonds sliced thin may be added. Pickled Lemons,—Take the fairest lemons, scrape the yellow off, rub well with salt, and cover with salt for three days. Take out and wipe well wills a soft cloth. Put your lemons in a jar with an ounce of whole pepper, cloves, ginger, mustard seed. Boil as much vinegar as will cover them, pour it on, boiling hot, cover well ; set aside for a month, when they will bel ready for use, Pear HoneysOne cup pears, two cups sugar. Pare and grind pears, add sugar and mix well together, Melt and' set in a warm place or stand in oven ever night. When clear and looks like honey put in jelly glasses, Delicious Meatless Mincemeat. -One peck of green tomatoes put througn vegetable chopper ; drain, add water equal to juice and drain again. Scald' and drain again. Add one quart of vater, four poundsof brown sugar, one pound each of currants and rais- ins, one-half pound butter ; two tablespoonfuls each of ,cinnamon, all- spice and cloves, one-half peck of ap- ples. Simmer all slowly until thor- oughly cooked, or about two hours. Cabbage Dishes. For Cabbage Pie. ---One cabbage, bread -crumbs, 1 ounce of butter, gra- ted onion, lemon juice, cream sauce, grated nutmeg, 2 ounces of grated cheese anti seasoning. Boil the cab- bage till tender, then chop as finely as possible and spread 'a layer of it at the bottom of a well -greased dish. Squeeze a few drops of lemon juice and some grated onion over it and cover with cream sauce. Sprinkle on this grated cheese, lightly seasoned with salt, pepper and a little nutmeg ; now put another layer of cabbage, and. so on until the dish is nearly full, Cover the 'top with bread -crumbs; sprinkle with small pieces of buttr and. bake in a good oven for 80 minutes. Minced Eggs and Cabbage, --One cabbage, 2 hard-boiled eggs, 1 tea- spoonful of curry powder (more if liked), 1 tablespoonful of flour, 2 table- (;p.00nhul of flour, 2 tablespoonfuls of butter (or 'oleomargarine), seasoning. Boil the cabbage until tender, and chop it very fine. Blend` the flour, melted butter and curry powder together, seasoning with salt and popper. Chop the hard' -boiled eggs and mix all ingre diorite thoroughly. Reheat, stirring oyer the fire for five minutes. Servo on round of hot buttered toast. Cabbage and Bacon—One red cab- bage, 8' slices of bacon, 2 cupfuls of stock, lie tablespoonful of flour, 1 onion stuck with a cloves, 1 large ap- ple and 1 ounce of oleomargarine. Peel and slice the apple and out the bacon -("odds and ends" of It answer admirably for this 'recipe) into small dice. Shred the cabbage as If for pickling, Lightly fry the bacon dice in the 'oleomargarine or dripping, then stir in the flour, cabbage, onion and the sliced apple. Simmer in the stock for an hour and bake in a hot oven for another. Remove the onion before serving. Plain boiled cabbage is ever so much improved by the addition of nice sauce. Next time you have it, pour over it some of the folowing Cream Sauce—One tablespoonful of butter (or oleomargarine), seasoning ee pint, oh cold milk and 1 tablespoon- ful of flour, Blend the flour in a saucepan very smoothly with the melted • butter, add the cold milk, seasoned, very little at a time, bring to the boil and cook for three minis les, ' Useful Hints, Careful mothers keep flies away from everything that the baby eats. A little water in the washtub after using will keep it. from drying out when itis set away for the week. When shoes are too large at the heel and slip up and down, fit a piece of velvet In the heel and glue it there. Home-made cottage -cheese and good bread and butter make a sandwich fit for a king. Just right for picnics. If the screen door bangs too hard, fasten a thin strip of felt or woolen cloth on the door -frame for it to strike against. A glees of butermiik drank the first thing on rising and just before going to bed is claimed 'to be good for the health. - Heat some grains of rice and put them in the salt shakers, and you will be able to salt your food without los- ing your temper. When you make lemonade, squeeze a title -orange -juice in it. You will find that it takes less sugar and, really, the drink Is better, Sometimes the women folks can't remember when they put up certain cans of fruit, Paste a dated slip of paper on the side of the can. For pansies next spring sow seed in August. When the plants are Iarge enough, transplant and mulch them as you would strawberry plants. No fruit jar that has been standing for weeks is free from germs. Be- fore puting fruit in them they should be thoroughly sterilized by boiling in soda water. To remove tea, coffee, fruit and vegetable stains irons white goods, heap salt on the spot, rub hard and rinse it in cold water in which con- siderable borax has been dissolved. When making egg custard pies al- ways heat the milk to the boiling point before mixing it with the eggs. If this rule is followed the undercrvst will always be crisp. Cherry juice, like the canned juice of raspberies, blackberries and grapes, is a delightful drink. It also gives a red color and a tart flavor if used in marmalade in place of water. A Mean Remark, "I can't eat," declared the bride- groom. "Too nervous." "Nonsense," argued his best man, "Buck up and run true to form. The condemned always eats a hearty breakfast." LABORS OF THE RED CROSS IN FRANCE. Germans Burn the Bodies, But British and French Give Them Decent Burial. One important phase; of. Red Cross work which has now passed to the control of the' army, and which has at- tracted too little attention, is that of marking the graves of the soldiers who fall in battle, Only those who have lost dear ones can fully under., stand the keen desire 'that the exact resting -spot of the dead soldier should be known, and that • some permanent memorial should be raised, even' if it were a metal cross, so that the grave might be identified In the future, In reenact for this universal and passion. ate desire the British Red Cross or- ganizations of the other belligerents, has done its utmost to mark the graves of the fallen British soldiers, and an enormous amount of time and labor has been devoted to the task. Of course, there are many thousands whose last resting -place will never be more specifically identified than "somewhere in France," but thanks to the labors of the Red Cross, many other thousands of graves will be marked and may be visited when the war ends by mourning friends and kinsmen. Burning the Dead. ' This will be a solemn satisfaction denied in great measure to the friends of slain German soldiers. They have no graves; they have pyres. Tho Ger- man practice is to burn the bodies of all the dead in or near their lines, and for this purpose some of the huge furnaces of Northern France have been used. Friend and foe are alike incinerated. The Germans say that this method is the more sanitary, and probably they are night. Bodies buried in a hurry are rarely buried deeply, and when the tide of battle ebbs and flows, and the shells plow up the ground it often happens that. unde- sired exhumations occur, and the health of the living is menaced by the imperfectly -buried dead, The Ger- mans solve the problem by burning the bodies of the fallen. The British and French burn only the bodies of the German dead, which it is their duty to dispose of. When it is at all possible they bury their own. Some- times a dozen, a score or even a hun- dred are interred in a huge pit. When it is possible the names of those un- der the sod are preserved. A Labor of Love. Mr. Ian Malcolm, one of the lead- ers in British Red dross week, says that it is amazing the trouble that soldiers will take to give their fallen comrades decent sepulture. In a breathing -space after a charge or the repulse of the enmy, when .they are awaiting every moment the signal to renew the attack or to beat back an- other onslaught, the men will threw down their rifles, and taking pick and shovel will make a grave for their fallen comrades. In every case they will try to leave some sign beyond the heaped-up earth that a British soldier lies below. Almost invariably a cross of sante kind will be erected. Sometimes it is an improvisation of t:vigs, sometimes of boards, occasion- ally of metal; and the name is pre- served, often in a mere lead pencil scrawl. It has been one of the du- ties of the Red Cross to follow the army, search out these little graves, replace thio fading penciled words 'with chisel or paint brush, and erect a permanent cross or stone. Henry Lavedan, a French writer, says on this point: A French Description. "Remember that soldiers are for the most part buried in their uni- forms; there is not in France oak or pine wood sufficient to shroud the vic- tims of this war, nor are there car- penters enough remaining living to make coffins for them. They are buried where they fall upon the bat tlefleld, their comrades heaving' jus sufficient time to hew thole rugge graves with a few stout strokes from spade or pickaxe, While: the enemy ppers haps, advances or ere they themeelveci must move forward to renewed battled They always try to mark the grave, To make the cross they do the bastf they can with whatever: may lie near est to thole hands. Twigs are broken; from a tree or gathered from the, ground, themselves victims of gun..1 firs,' and ate tied together with ai string or strap or bit of wire; per..I haps instead two pieces of a broken box or two splinters from a paling are nailed together; anything and everything may•do dusty for the hum. ' . ole monument. That is why no two, crosses in the great blood-stained areas are like each other;geach had, its own features and its own'poetry,'' Even the smallest olio is great with dignity, whether it be of metal or o willow, black or white, strong or weak, capable of e'esisirng all weathe els oi' tottering and nearly vanquished by the storm's wind. Some have been driven into the ground so surely' that they stand no higher than Iii good tent peg; others are bending and insecure, as though the hand which planted themre fearful lest' p we it should inflict yet another wound upon the dead." ^`'---4111` French Honor to Dead. In his search through France and; Flanders for British graves Mn', Mai J eolm was deeply impressed by. the. sympathy of the French people. Het says that while he does not remember' having seen flowers in a single way -1 side cottage in his long wanderingse neither does ha remember seeing a single British grave near a French habitation that was not garlanded with flowers. They are renewed even,; in the Winter, and could not be mote' lovingly tended if they were in ant English countryside. Many of the" British soldiers are buried in Roman( Catholic churchyards, and Mr. Mal -i cohn says that the priests have always cheerfully permitted Protestant burial services to be held over them. In many' other places, where it has been desir- able to exhume bodies and rebury` them, the communes have deeded- lit- tle cemeteries for the purpose, and these, we may be sure, will be memo- rials of the British army in France for generations to come. RUSSIAN WOMAN A GUNNER. Says Being in Action Ie Like Seeing a Play in Early Life. A number of women are known to be in Russian infantry regiments and ono has been found wearing a gunner's • nes...+• uniform and attached to a field bat- tery. Hler husband is in command of the battery and allows her to accom- pany it even into action, but he will not put her on the rolls. She complained about this humor- ously to a Novoe Vremya correspond- ent. "Women are allowed to enlist only when the officers either de not know or pretend not to lately that they are women," she said. "My husband refuses to 'look the other way''" Nina Vladimirovna is her name. She served first as a nursing sister and went through her apprenticeship of danger during the retreat from Ga- licia. "Only once since I have been with the battery," she said, "have I been under such heavy fire as I had to go through then`," The officers and men of the battery say she has never shown any signs of fear. She says that being in action is like seeing an exciting play early in life, when one has just begun to go to the theatre. "It makes my heart beat fast," 'she said, "Perhaps that is fear; I don't know, I don't know what I shall do when the war is over. It will be so odd wearing skirts again and living at ease in luxurious sur- roundings and having nothing to do." Here's thea� ,-. to Succeed � � lam or Jelly aking5 to --Use ripe — but ,not over- ripe fruit. 2o—Buy St. Lawrence Red Diamond Extra Granulated Sugar. It is guaranteed ' pure Sugar Cane Sugar, and free from foreign substances which might prevent jellies from setting and later on cause preserves to ferment. We advise purchasing the Red Diamond Extra Granulated in the 100 lb. bags which as a rule is the most econo- mical way and assures absolutely correct weight. 3o --Cook well. ins 4o—Clean, and then by boiling at least 10 minutes, sterilize your jars perfectly before pouring in the preserves or jelly. Success will surely follow the use of all these hints. Dealers can supply the Reel Diamond in either fine, medium, or coarse grain, at your choice. Many other handy refinery sealed packages to choose from. St. Lawrence Sugar Refineries, Limited, riloWtrea 9