The Clinton News Record, 1916-10-05, Page 6It. .t,5i,¢3A ,.. 'asxfr,7,�yViA1A1.,+•-
e
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No Pr'3 hibjtjin on the purest
and most refreshing beverage of all --
.
- TEA
The gently atimuiating effects of good Tea are of great benefit
to all. The price of comfort and satisfaction is extraordinarily
email when you can get genuine"SALADA" at less than one.
fifth of a cent a cup.
AT ALL GROCERY STORES
e3iSetliY"eMpeem sen
THROUGH r,
E DARK SHADOWS
Or The Sunlight of Love
CHAPTER VII—(Cont'd).
Diamonds glistened round her per
fact throat, upon her head rested a
magnificent tiara of the same stones,
her hands flashed as if touched with
living fire. She might have stood as a
figure of Undine—as' beautiful and as
soulless.
AU round her the little band Of
courtiers thronged, ever-changing, and
passing on to the ball -room as others
eagerly took their place. Half -past
twelve struck, and she grew more
impatient ; the blue eyes sparkled
frostily, the red lips became more.
tightly set.
"Lady Merivale looks riled," Morti-
mer Shelton said to his partner as they
passed her. "You can set. that by the
sweetness of the smile with which she
has just favored Hadley. She wishes
him anywhere—I know, Funny thing
about you ladies ! the madder you are
with ono poor dev-fellow; the sweet
er and deadlier you are to the rest of
us."
His partner laughed ; she was a
bright. little brunette, flushed with
the dance, and thoroughly happy.
"Why should we wear our hearts
upon our sleeves for cynics such as
you to peek at ?" she replied. "The
art of dissembling is one of our' few
privileges. But do you think the
feountess is angry ? She is so beauti-
ful."
"Marvellous !" exclaimed the cynic,
raising his eyebrows, "Dear Lady
Chetwold, is it possible that I hear
one beautiful woman praise another's
looks ?"
The little lady flushed,
"It would be a greater marvel stip
if you men gave us credit for just a
little generosity. But tell me, Mr.
Shelton, where is Adrien Leroy ?"
"My dear lady," said Shelton, with
a wicked twinkle in his eyes, "if I
knew that Lady Merivale would be
down on me like the proverbial load
of bricks, He was to have been here ;
but his movements are as uncertain as
her ladyship's smiles. See, she has
fairly extinguished poor Hadley—
drowned in sweetness
"You aro a horror," laughed, his
companion as the waltz came to an
end. "I shah be quite afraid of you
ie the future—I'd no idea you were so
cynical"
"I could never be cynical with you,"
he said gallantly. "By the way,• have
you seen Prince Pfowsky to -night ?"
"Yes," said Lady Chetwold, "I am
engaged to him for the next dance --
If he remembers it. He is always so
forgetful,"
"'Put not your trust in princes,'"
quoted Shelton, "But if his Highness
should be so ungrateful, perhaps you
will allow me the Pleasure—"
"Certainly not," she retorted
brightly ; "Caesar or nothing!"
"Arid here he comes," laughed
Mortimer ; adding softly, as. the �v
Prince came up to claim his partner,
r_ "and here is someone even more in-
teresting—look."
Lady Chetwold followed the direc-
tion of his gaze and saw Adrian Leroy
advancing up the rose -decked room.
As usual, his appearance created
something of a stir, for he was popu-
lar with men and women alike, and no
smart gathering seemed quite complete
without him. But the young man ap-
peared totally unconscious of the
interest he was evoking as he bent
over his hostess' hand with a mur-
mured greeting, then turned to make
his bow to the Prince, who, as firm he
admirer as the rest of Society, had
paused to exchange a word before the
dance commenced.
Adrian sank on to the velvet lounge
beside the Countess.
"Don't scold me, belle amie," he
said in his soft tones ; "lay the blame
on Mr. Paxhorn. I dined with him at
the club. You know what Paxhorn is
—there was simply no getting away.
But, now, have you saved me a
dance ?"
"You do not deserve one," she said,
all the irritation melting beneath the
magic of his smile and the music of
his voice.
"It's a mercy," he retorted lightly,
"that one does not get all one's de•
sorts in this world !"
"I saved you the next," she said,
giving him the programme. You see,
I am as foolishly forgiving as ever."
"You are gracious and sweet I" he
murmured in her ear. "How could
you ever be otherwise ?"
The soft phrase passed unreproved.
"You have been down to Barmin-
star again ?" she inquired.
"Yes," he replied, es he settled
himself more comfortably.
"You have been very attentive to P
Your father lately," she said a little
suspiciously ; "I thought filial aloe- e
tion was not the Leroy's strong point."
"Nor is It," he said with a laugh ; c
"but it is business, my dear Eveline, h
odious business, into which Jasper in-
veigles me,"
"I thought Mr. Vermont was the i
new machine that was to save you
trouble 7" n
"Yes, that's what I thought," was a
the languid reply. "But one has to
turn the handle, even of machines. s
There are' signatures,. and leases, and ht
Heaven knows what else besides."
"How is Lord Bermdnster ?" she a
inquired.
Leroy smiled,, tie •kmsew• that to be
"He will win, you think ?" she
asked anxiously, • •
"Oh, yes 1" was the careless reply.
"Vermont says there is nothing . to
touch him," -
The Countess raised her eyebrows.
"You trust this Vermont with.e
great deal, Adrian, Your 'horses, your
wine, aid your legal business, He
must be a wonderful man."
"Yes," he answered confidently.,
"Jasper's te treasure. Nothing comes
amiss to hem.:I should be in my grave
ii' I had to face half the wodries he
wrestles with daily: Come," he added,
as the fleet bars of the new waltz
floated from the gallery and with -a
sigh of enjoyment she rose for the
promised dance
"No one's .step suits me like yours,"
she breathed, when they paused for
rest. "Adrien, shall I back King Cole
for another two hundred ?" The two sentences were, perhaps,
rather incogruaus, but • curiously
oharaeteeletic of her ladyship for,
en addition to; ml partiality -for betting
on the, turf and speculation on
'Change -both, of course, sub rose:
"Oh, yes," he said, as they started
again, Jasper has -put two thousand
more of mine on to -day. There he is,"
he broke oft, as the -sleek, carefully
dressed figure of Mr, Vermont entered:
the ball -room. -
"Talk of angels," murmured Lady
Merivale, but with a glance implying
that she meant a being very far re-
moved from that celestial grade.
Jasper Vermont did not excel at
dancing; yet, strange to say, he was
invariably invited to every' function
of the season. Indeed, the hostesses
of Mayfair would almost as soon have
omitted the name of Adrien Leroy
himself as' that of his friend.
It was dlificult to explain this other
than on account of his engaging amia-
bility. Probably Vermont would have
transformed• the famous advice of
Uriah Keep to "Always be obliging,'
Certainly, no pleasanter company
could be found, whether for man or
woman ; whatever the hour, however
mixed the company, Jasper Vermont
had always a smile, a jest, or a new
and piquant scandal, In the smoking
room he would rival Mortimer Shelton
in apparently good-natured cynicism.
In a'duchess' boudoir he would enliven
the afternoon tea hour with the neat-
est of epigrams and the spiciest slan-
der of her Grace's dearest friend
Nothing came amiss , to him ; as
Adrian Leroy had once said, he was
"a walldng encyclopaedia,"
Yet with all Mr. Vermont's charm of
manner, he could resent, smiling still
an impertinence or a snub, and lea
back a tongue thrust that would of
fectuelly put his opponent hors do
combat. Truly of him might be said
"I smile, and murder while I smile."
To -night be was apparently enjoy-
ing the gay scene before him. His
sharp black eyes were like little.
snakes, darting here, there, and everee
where, while he wagged his smooth
head to the time of the music, as if
in keen enjoyment.
Mortimer Shelton noticed him•
"gloating over his future victims," he
commented, almost audibly, as he and
his partner paged close to where he
was standing. Vermont, however, ap-
arently did not hear him, but con-
tinued to smile amiably as the dane-
rs whirled by.
It was nearly daybreak when the'
arria
es
g drew
outside I
is a the neat
ouse to take the g
guests to their re -I homes; and, having success-
oilyfsteered a young Marchioness fa -
o her electric brougham, Leroy found
himself standing close to Vermont,
of far from where his own motor
wetted him.
"They call this pleasure, Jasper," he
aid, almost scornfully, watching the
niggling, aristocratic crowd with a
alt -contemptuous smile oh his lips.
Why, it's hard work. They fight
nd push for the sake of a few hears
end in a crowded, poisoned room'
nd there's no prophet to rise up and
proclaim it madness,"
"No," laughed Vermont cynically•
prophets nowadays have no liking
r being stoned; and, after all, life
mild be unendurable were it not for
s pleasures, - Let me remind you
at it is nearly four o'clock, and you
e due at Lord Standon's rooms."
With a sigh Leroy turned and
"Splendid." sp
"Lady Constance also well ?"—with
the slightest tinge of restraint in her
voice. „
"Yes," - he answered indifferently ;
adding, "but you haven't asked after no
King Cole."
"Ah, no, but you would have told th
me at first if anything had been wrong ar
ith him."
gar feeds and. sweetens
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FD DIAMOND D GRANULATE
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It is sold in fine, medium and coarse grain in Many handy sizes
of refinery sealed packages to suit your taste and convenience.
The 100 lb. bag is the size which recommends itself specially to the careful
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The RED DIAMOND as on every Package.
ST. LAWRENCE SUGAR REFINERIES, IES,. Limited, MONTREAL
esnantrestmoustannunmes
Plums- -
have a spicy zest which makes
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Preserve all you can with
for the sake of economical
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2 and 5 -lb Cartons -
10 and 20 -lb Bags
Pure cane. FINE granulation
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PRESERVING LABELS FREE
54 glmmodand primed label. for
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Power Bldg., Montreal SS
tESSiNEMMElsiMaiffigitElagnS
jumped into the motor, followed by
his faithful squire; -and the Powerful
car hooted its way through the twi
light of the dawn.
They reached Lord Standon's
I chambers, to find the finish of a three-.
tee party. The room was filled with
' beautiful women, mostly stars of the
musical comedy stage, inoluding Ada,
Lester, who was evidently on her best
behaviour.
Here, amidst light and laughter,
the goddess of pleasure was being
feted by her youthful worshippers, and
none appeared a more eager votary
than Adrien Leroy. Yet, as he. stood
champagne glass in hand, propounding,
the toast of the evening—or rather
morning, for the dawn was breaking
in the sky—there-was none to tell him
of the impending cloud of treachery
that hung over his head. None who
dare warn him to beware of the friend-
ship of—Mr. Jasper Vermont.
CHAPTIBR VIII.
High up in the Woods of Buckie
hemahire stood Barmiuster Castle,
old that one-half of its pile dated ba
to Norman times; while the wh
with the wings and parts added by
successive generations of Leroy
might have passed for a royal pal
by reason of its splendour and magi
licence,
Needless •do say, the Leroys we
proud of timer ancestral horns, f
there bad been Leroys since Willie
the Conqueror had calmly annexe
the land on which it now stood, a
had given it to his faithful bar
PhilipLeRol.
But they o .
valued sti
more the love and respect of the
people, who in hamlet and village ea
rounded the castle as: naturally as di
the woods.
Yet the present Lord Barminst
had done little to keep the name o
loyalty alight in the hearts of hi
tenants, He was an old man, nearin
seventy, tall, white headed and haul
ty—every feature clear cut, as if car
ed from marble. Few people bad ev
seen the stern lines of that face eels
in lighthearted laughter since th
death of -his young wife, which had oc
curred a few years after the birth o
Adrien. None, outside his immediat
family circle, had ever known the curt
ness of his speech to• be softened un-
less in sarcasm; and his habitual ex-
pression was one of haughty tolerance.
His friends feared him, even as they
respected him, for if he had the faults
of his race, he also poseseed its great
virtue—justice. No man, prince or
peasant, friend or foe, ever appealed
to Lord Barnineter for that in vain.
Now, in the clear brightness of the,
spring morning he paced to and fro on
the south terrace,
(To bo continued),
"BREAKING" HABITS UNWISE.
They Should be Displaced With Better
Ones, the Experts Say.
Trying to "break" children of habits
is an error of method. The reason is
that habit, according to William James,
a great psychologist, not only is second
nature, but has become nature itself,
and that nature is not to be driven, but
must be coaxed and led.
Displace habit with something else.
Replace it on the policy of substitu-
ting some better activity. An average
child, even if only five years old, can,
according to Dr. Dearborn, head of a
children's infirmary, be guided judi-
ciously if given careful, Clear explain -
dons -adapted to its year and pointing
out things really fundamental or es-
sential. "But one must start with a
normal. nervous system and muscula-
ture." The doctor explains that he
means outdoor exercise and plenty of
sleep.
Feeding Skim Milk :to Calves.
Separator milk is not a balanced
ration for calves. On this feed alone,
and the way it is usually given to
them, they are liable to get indiges-
tion, as shown by a bloated condition,
capricious appetite and diarrhoea.
Most of this trouble can be avoided
by adding a handful of Oil.meal, corn
meal or cottonsed meal, to supply, in
a way, the fat that has been removed
in the skimming. The milk should
be given to them warm and never
when it is frothy. Never allow a
calf to drink all of the milk that it,
wants at one meal: It is bad prac-
tice to allow several calves to drink
out of one trough, some of them will
get too much. Care in feeding
calves is of vastly more importance
than "cures" for calf somata
a-
so
ck
ole,
the
s,
ace
Ii-
re
or
m
d
nd
an,
11
•
d
or
S
er
x
e
f ed cup to support the top crust. Cover,
e with paste, fasten edges tight, slash
• crust a bit to allow escape of steam
and cook in quick oven about one-half
hour, If crust browns too quickly
cover dish with paper to prevent'
burning.
(/(/asG X11
Hints for the Home
J
Selected Recipes.
Meat 'Puffs.—Make ao puff -paste with
dripping or lard, roll out about a quar-
ter of an inch thick and in oblong
pieces; place a spoonful of cold meat
of any kind, chopped fine and well sea-
soned, on each piece of paste, roll up
and brush over with egg., and bake ina
quick oven,
Cheese Sauce, -Talc three table
spoonfuls of butter and add four of
Hour when the butter Is bubbling hot.
Mir well and add a half teaspoonful of
salt, a few dashes of paprika, one and'
a' half cupfuls of milk and -a cupful
of chopped cheese. Cook: the sauces
well before adding the cheese and
serve are soon'ai it is melted
Stuffed Beet Salad. ---Boit several
medium-sized beets without removing
the skinn. When tender plunge into
cold water and rub off the peel. Cut
out the centers, leaving shells to be
stuffed with a mixture of peas, nut
meats, breadcrumbs and mayonulaise.
Serve' on lettuce leaves with brown -
bread sandwiches,
Curried Cauliflower.—Break a cauli-
flower into flowers and put them into
boiling salted water. As soon as
they are tender drain them in a colan-
der. Dust them all over with curry
powder and fry them in hot fat; then
put them in a ste-span, pour over them
a cupful of stock and let them cook for
five minutes. Squeeze over the juice
of half a lemon and serve 'with or with-
out ,ries.
Rice Croquettes With Cheese Sauce.
—Cook a cupful of rice in two and a
half cupfuls of milk. Season with a
teaspoonful of salt lntil tender, add-
ing more milk if needed. Add- two
tablespoonfuls of butter, a dash of
paprika and mix with two beaten egg
yolks and then dull. When cold and
stiffened mold into cones, balls or
cylinder forms, dip In crumbs, then in
egg white and in crumbs again. Brown
in fat and serve with cheese sauce.
Peanut Soup. --One cup peanut but-
ter,
one cup chopped celery, three cups
milk, one tablespoon each butter, flour
and chopped onion, one and one-half
cups boiling water, one teaspoon salt,
one-eighth teaspoon pepper, three
tablespoons minced red or green pep-
per. Cook celery and onion in water
until tender, adding waterers ft evapor-
ates to keep to one and one-half cups
liquid. Add one cup milk to peanut
butter and blend, Heat remainder id
double boiler, thicken with flour and
butter, creamed •together, add stock
and peanut butter and milli mixture)
season and serve, garnishing with pep-
pers.,
App's Croquettes.—Put one dessert-
spoonful each of water and butter in
enameled stewpan, add three cups
tart appk'Y which have been pared,
cored and sliced. Cook slowly, avoid-
ing scorching, until soft and dry.
Mash or put through vegetable press,
add any seasoning desired and pinch
of salt. Mix one-third cup cornstarch
with a Iittle water, and use to thick-
en apples pulp. Just before taking
from fire, whip in one beaten egg.
Turn into wet mold or dish, and set
aside to cool. When cold, shape into
any form desired, roll In egg anti
hrea
dcrumbs and d Ery In deep fat. Dust
with powdered sugar and serve hot.
Oyster Pie: 'Forty large oysters,
two bard -boiled eggs, two tablespoons
flour, four tablespoons butter, one-half
tablespoon each chopped onion and
chopped parsely, a little grated nut-
meg, salt and pepper. Put oysters on
to cook to their own liquor, thicken-
ed
ing it with the better and flour mix
-4
ed together, Add egg and season-
ings, Stir until butter is thoroughly
melted and pour in deep dish lined
bottom and sides, with half -puff paste.'
In the center of the dish set an invert -I
Tasty Pies.
Beef and Tomato Ple.—Slices of cold
beef should be arranged in a pie dish
with layers of thickly sliced tomatoes
and onions, then add seasoning, Con-
tinue the.!ayers till the dish is full;
add sufficient gravy to moisten the
whole cover with parboiled potatoes
cut in slices and bake in a moderate
oven for one hour,
Beef and Potato Pie,—The ingredi-
ents required are one pound of beef-
steak, one largo onion, two and a half
pounds of potatoes, salt to taste. Cut
the meat into small pieces, also the
onion, Put it to stew for about two
hours, then add the potatoes, which
have .been out into pieces about the
same size as the beef. Cover over
with a pie crust made from half a
pound of lard amid half• a teaspoonful
of baking powder. About forty min-
utes should be allowed for the bak-
ing of time pie.
Cheese and Potato .Pia --This is an
unusual dish, but will be found savory.
The ingredients required are three-
quarters of a pound of cheese, ere pint
of milk, three pounds of potatoes,
three ounces of margarine or dripping,
pepper and salt. Mash tiro potatoes
with the milk,. Add three-quarters of
the fat and cheese with pepper and
salt to taste; mix well and stir over
the mixture into a well -greased pie
dish, Sprinkle the remainder of the
cheese on the top and add therest of
the margarine out into small pieces,
The pie may be baked in frontof the
fire or in the oven, and will be ready
for the table when thoroughly brown-
ed.
Sailor's Pie,—Many years ago this
piewau popular'. The ingredients re-
quired are one pounu o2 scraps or
fresh uncooked meat, four onions,
three pounds of potatoes, a little pow-
dered thyme, one pound or so of suet
or dripping crust and a seasoning of
salt and pepper. Clean and slice the
vegetables and cut the 'meat in small
Pieces. Put all into a saucepan with
the thyme and - seasoning, Simmer
until the meet ie tender and then cov-
er with pastry rolled out to the size
of the saucepan. Fit it well into the
saucepan, and cook for about. an hour
and a.hale after which'" cut' the crust
into medium pieces and arrange them
round the stew on a hot dish,
Things to Remember,
Have a day for everything.
Cracker crumbs are better than
bread crumbs for scalloped oysters.
Small children can eat bananas if
they are thoroughly baked.'
All fruits should be .peeled and
seeded for very young children.
Olives, a small quantity of minced
red peppers and a spoonful of capers
increase the savor of potato salad.
Sweet corn should never boil more
than three minutes. If it boils longer
it will lose much of its sweetness.
When a baking dish becomes burnt
wipe it. off with. a damp cloth dipped
in salt,
It is a wise precaution to put a
quantity of sand in the bottom of a
very half vase. This will prevent its
topping over,
Preserving jars should always be
kept from direct contact with the
bottom of the preserving kettle, other-
wise they may break.
Ilse cold milk to soak the bread or
Cake foe pudding; the pudding will be
more light. -
To hurry the cooking of anything in
a double boiler, add salt to the water
in the outer boiler.
A slice of potato is an excellent
thing to clean white oilcloth which
has become disfigured by hot cook-
ing utensils..
Whenever the rubbers on cans of
fruit "bulge," they should be remov-
ed, the jar of fruit resterilized and
fresh rubbers put on.
A good soft icing is made with two
cups of granulated sugar and three-
quarters cup of sweet milk. Boil
nine minutes; Cool, heat and flavor,
In cutting the string binding a
package pick the knot up and cut im-
mediately below, and you will release
the string entire, unless It has other
knots.
A tablespoonful of turpentine, ad-
ded to a copperful of water in which
clothes ar+e.boiled will cleanse, whiten
and disinfect the garments.
Steel knives, after being used far
fish or peeling onions, should have the
blades put in the ground for a short
time, as the earth removes the smell.
Cheese will not become mouldy: if
you keep it covered with a cloth
wrung out In vinegar. This will keep
the cheese fresh Indefinittely.
If your Cake looks hard and tough,
set In a deep dish with a bowl of het
water underneath and leave. - The
steam will moisten the cake and make
it soft.
To clean white gloves in a hurry,
scrub them with a mixture of powder'
ed alum and fuller's earth. Bruch off,
and sprinkle them with whiting.
Tar spots, if they can be removed at
all by the amateur, should be rubbed
with clean lard and let lie. This, in
turn, should be removed with gasoline
or hot suds.
After washing oiloloth and linoloul$
be sure to dry it properly. If left
damp it will speedily rot, and finally
become totally spoiled. It is a great
mistake to use too much water for
washing it. The cloth should be
merely wrung out and passed over the
surface.
Veteran Begs to do Woman's Work.
So eager is a British army veteran,
living in Wallsend -on -Tyne, to help in
the war, that he is *willing to do
woman's work. Be wi'tes to a news-
paper which has appealed for 10,000
women to do Red Cross needlework:
"I am not a woman; but I have knitted
two pairs of soaks. I am 73 years of
age in November, and have served my
time in the army and am a pensioner
since December, 1882, if you will let
me be a woman in this show I shall
feel much obliged."
Our forefathers deemed it to be
very unlucky if the bride did not
weep on her wedding -day.
e47art, ats'ftWac t
Sask tchew
Farm Lands
Large
.Easiest Terms.
Payments Spread Over Seven Years
Clear Title on First Cash Payment
Mast desirable locations right -on railway in best
mixed farming district in Saskatchewan.
Intermediate Sections largely settled. Churches,
schools, etc., within convenient access.
If interested, write 'Immediately for further par-
itculars. -
W. J. Haight, Agent,
73 West Adelaide St., Toronto.
Contain mo acid and thus keep the leather soft, protecting it against
cracking. They combine liquid and paste in a -paste form and require
only half the effort for a brilliant lasting thine. Easy to use for
all the family --children and adults. Shine your Shoes at home and
keep them neat. F. F, DALLEY CO, 01' CANADA, Lot,
HAMILTON • CANADA
i l l ACl`t'"!r'Nf' fit TAA
e..b< l\h>si
EEP YOUR SHOESNEAT