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The Clinton News Record, 1915-07-22, Page 6THE GOLDEN KEY Cr "The Adventures of Ledford." By the Author of "Whet He Cost Her." CHAPTER II. dress was scarcely of the orthodox A fee unwholesome -looking mat- ure, half native, half Belgian, wad- dled across the open space towards the hut in which the two strangers had been housed. He,,,was followed at a little distance by two stardy natives bearing a steaming pot which they carried on a.pole between them, Trent set down his revolver and rose to his feet. w a t ey want, he say. They star work mine soon as like, but they go away from here.' He not like then about the place I See!" "Oh, that be blowed!" Trent mut tered. "What's this in the pot? It don't smell bad," "Rabbit," the interpreter answered tersely. Very good. Part King's ' own supper. White men very'favor- ed." Trent bent over the pot which the two men had set upon the ground. He took a fork from his belt and dug it in. "Very big bone for a rabbit, Sarn," he remarked, doubtfully. Sam looked away. "Very big rab- bit* round here," he zernarked. "Best keep pot. Send men away." Trent nodded, and the men with- drew. "Stew all right,"- Sam whispered confidentially. "You eat him. No 'fear. But you got to go. King be- ginning get angry. He say white men not to stay, They got what he promised, now they go. I know King —know this people well! You get away quick, He think you want be King here! You got the papers—all you want, eki?" "Net quite, Sam," Trent answered. "There's an Englishman, Captain Francis, on his way here up the Coast, going on to Walgetta Fort Ile must be here to -morrow. I want him to see the King's signature. If he's a witness these niggere can never back out of the concession. They're slippery devils. Another chap may eome on with more rum' and they'll forget us and give him the right to work the mines, too. See!" "I see," Sam answered; "but him • ncit safe to wait. You believe me. I know tam niggers. They take two days get drunk, then get devils, four —raving mad. They drunk now. Kill any one to-morrow—perhags you. Hill you certain to -morrow night. 'You listen now!" Trent stood up in the shadow of the overhanging roof. Every /IOW and then came a wild shrill cry from the lower end of the village. Some one was beating a frightful, cracked drum which they had got from a trader. The tumult was certainly increasing. Trent swore softly, and then looked irresolutely over his shoulder to where Monty was. sleeping. "H the worst comes we shall never get away quickly," he muttered. "That old carcase can scarcely drag himself along." Sam looked at him with cunning eyes. "He not fit only die," he said soft- ly. "He very old, very sick man, you leave him here! I see to him." Trent turned away in sick disgust. "We'll be off to -morrow, Sam," he said. shortly. "I say! I'm beastly hungry. What's in that pot?" Sam spread out the palms of his hands. "He all right, I see him cooked," he declared. "He two rabbits and one monkey." Trent took out a plate and helped himself. "All right," he said. "Be off now. We'll go to -morrow before these tows - ley -headed beauties are awake." Sam nodded and waddled off. Trent threw a biscuit and hit his companion on the cheek. "Here, wake up, Monty!" he ex- claimed. "Supper's come from the royal kitchen. Bring your plate and tuck in!" Monty struggled to his feet and came meekly towards where the pot stood simmering upon the ground. "I'm not hungry Trent,"he said but I am very thirsty, very thirsty indeed. My throat is all parched. 1 am almost uncornfortable. Really I think your behavior with regard to the brandy is most unkind and un- generous; I shall be ill, I know I shall. Won't you ----"'No, I won't," Trent interrupted, "Now shut up all that rot and eat something." "I have no appetite, thank you," Monty answered, with sulky dignity. 'Tat something,and don't be a silly ass!" Trent insisted. "We've a hard lourney before us, and you'll need all the strength in your carcase to landyouin Buckornari again. Here, you've dropped some of your precious rubbish." Trent stooped forward and picked up what seemed to hirn at first to be a piece of cardboard from the ground. He was about to fling it to its owner, when he saw that it was a photo- graph. It was the likeness of a girl, a very young girl apparently, foe her hair was still down her back, and her "What news, Ooom Sam?" he ask ed. Has. the English officer beet heard of? He must be close up now.' "No news," the little men grunted "The King, he send some of his owl suppet to the white men. 'They go t me you. Trent was too -thoroughly astonish- ed to resent either the blow or the length. It was not particularly web taken, but Trent had never seen any- thing like it before. The lips were slightly parted, the- deep eyes were brimming with. laughter, the pose was full of grace, even though the girl's figure was seigulae. Trent had seen LIS much as this; when he felt the smart of a sadden blow upon the cheek, the picture was snatched fronshis hand,. and Monty—his face con- vulsed with anger—glowered fiercely upon him. "You infernal young blackguard! You impertinent, meddling blockhead! How dare you presume to look at that photograph! How dare you; sir! How fierce words. He looked up into his - aggressor's face in. black surprise. "I only looked at it," he muttered. "It was lying on the floor." Looked at itt You looked at it! Like your confounded impertinence, sir! Who are you to look at her! If ever I catch you prying. into my con ceehs again, I'll shoot you—by Heaven I will," Trent *laughed sullenly, and, having finished eating, lit his pipe. "Your concerns are of no interest to me," he said shortly; "keep 'em to yourself—and look here, old em, I keep your hands off me! ain't a safe man to hit let me tell you. Now sit down and cool off! I don't want any more of your tantrums." Then there was a long silence be- tween the two men. Monty sat evhere Trent had been earlier in the night at the front of the open hut, his eyes fixed upon the ever -rising moon, his face devoid of intelligence, his eyes dim, The fire of the last few minutes had speedily burnt out. His half-sod- dened brain refused to answer to the sudden spasm of memory which had awakened a spark of the former man. If he had thoughts at all, they hung around the brandy bottle. The calm beauty of the African night could weave no spell upon him. A few feet behind, Trent, by the light of the moon, WaS practising tricks with a pack of greasy cards. Be, and by a spark of intelligence found its way into Virility's brain. He turned round furtively. "Trent," he said, "thi* is slow! Let us have a friendly game—you and I." Trent yawned. "Come on then," he said. "Single Poker or Euchre, eh?" "I do not mind," Monty replied af- fably. "Just which you prefer." "Single Poker, then," Trent said. "And the stakes?" "We've nothing left to play for," Trent answered gloomily, "except cartridges." Monty made a wry face. "Poker for love, my dear Trent," he said, "between you and me, would lack all the charm and excitemenh it would be, ia fact,monotono ius! Let us ex- ercise our ngenuity. There must be something still of value in our pos- session." He relapsed into an affectation of thoughtfulness. Trent watched him curiously. He knew quite well that his partner was dissembling, but he scarcely knew to what end. Monty's eyes, moving round the grass -bound hut, stopped at Trent's knapsacic which hung from the central pole. He uttered a little exclamation. "I have it," he declared. "The very thing." "Well!" "You are pleased to set an alto- gether fictitious value upon that half bottle of brandy we have left," he said. "Now I tell you what I will do. In a few months we shall both be rich men. 1 will play you for my 1.0.15. for fifty pounds, fifty sove- reigns, Trent, against half the con- tents of that bottle. Come, that is a fair offer, is it not? How we shall laugh at this in a year or two. Fifty pounds against a tumblerful—posi- tively there is no more—a tumblerful of brandy." He was watching Trent's face all the time, but the younger man gave no sign. When he had finished, Trent took up the cards which he had shuf- fled for Poker, and dealt them out for Patience. Monty's eyes were dim with disappointment. What!' he cried. "You don't greet Did you understand nee? Fifty ounds, Trent! Why, you must be ad!" "Oh, shut up!" Trent growled. "I don't want your money e and the brandy's poison to you! Go to sleep!" Monty crept a little nearer to his partner and' laid his handupon his rm. His shirt fell open, showing he cords of his throat swollen and, twitching. His voice was half a sob. "Trent, you are a young man—not old like me. You don't understand my constitution. Brandy is a neces- sity to me! I've lived on It so long that I shall die if you keep it from me! Remember, it's a whole day since I tasted a drop! Now I'll make it a hundred. What do you say to that? One hundred!" Trent paused in his garne, and looked steadfastly into the eager face thrust close to his. Then he shrug- ged his shoulders and gathered up the cards. "You're the sillieet fool I ever Nature Makes The Flavour of The cool, tempered breezes of the hill -top gardens in Ceylon, produce a tea of delicate, yet rich and flavoury quality. A careful selection of the finest growths is blended to make "SALADA". B 78 knew," he said bluntly, "but I sup- pose you'll worry me into a fever if you don't have your own way." "You agree?" Monty shrieked. Trent nodded and dealt the cards. "It inust be a show after the draw," he said. "We can't bet, for we've no- thing to raise the stakes with!" Monty was breathing hard and his fingers trembled, as though the ague of the swamps was alreOdy upon him. He took up his cards one by one, and as he snatched up the last he groan- ed. Not a pair. "Four cards," he whispered hoarse- ly. Trent dealt them out, looked at his own hand, and, keeping a pair of queens, took three moee cards. He failed to improve, and threw them upon the floor. With frantic eager- ness Monty grovelled down to see them—then with a shriek of triumph he threw down a pair of aces. "Mine!" he said. "I kept an ace and drew another. Give me the brandy!" Trent rose up, measured the con- tents of the bottle with his fore- finger,iand poured out half the con- tents into a horn mug. Monty stood tremblingby, "Mind," Trent said, "you are a fool to drink it and I am a fool to let you. You risk your life and mine. Sam has been up and swears we must clear out to -morrow. What sort of form do you think you'll be in to walk sixty miles through the Eiwamps and bush, with perhaps a score of these devils at our heels? Come now, old 'un, be reasonable." The veins on the old man's fore- head stood out like whipcord. "I wOn it," he cried. "Give it ole! Give it me, I say." Trent made no further protest. He walked back to where he had been lying and recommenced his Patience. Monty drank off the contents of the tumbler in two long, delicious gulps! Thee be flung the horn upon the floor and laughed aloud, "That's better," he cried, "that's better. What an ass you are, Trent! To imagine that a drain like that would have any effect at all, save to put Iife into a nem! Bah! What do you know about it?" Trent did not raise his head. He went on with his solitary game, and, to all appearance, paid no heed to his companion's words. Monty was not in the humor to be ignored. He flung himself on the ground opposite to his companion. "What a slow -blooded sort of creat- ure you are, Trent!" he said. "Don't you ever drink, don't you ever take life a little more gaily?" "Not when I am carrying my life in illy hands," Trent answered grim- ly. "I get drunk sometimes—when there's nothing on and the blues come —never at a time like this though." "it is pleasant to hear," the old man remarked, stretchingout his limbs, "that you do occasionally re- lax. In your present frame of mind —you will not be offended I trust— you are just a little heavy as a com- panion. Never mind. In a year's time I will be teaching you how to dine—to drink champagne, to—by the way, Trent, have you ever tasted champagne?' "Never," Trent answered gruffly. "Don't know that I want to either." Monty was compassionate. "MY young friend," he said, "I would give my soul to have our future before us, to have your youth and never to have tasted champagne. Phew! the me- mory of it is delicious!" "Why don't you go to bed?" Trent said. "You'll need all your strength to-morrowl" Monty waved his hand with serene contempt. "I am a man of humors, my dear friend," he said, "and to -night my humor is to talk and to be merry. What is it the philosophers tell no?— that the sweetest joys of life are the then, of an 'cipation. Here we are, hen on th eve of our triumph—let us talk, plafl, be happy. Bah! how thirsty it ma cos one! Come, Trent, what stake will you have me set up against that other tumblerful of brandy?" "No stake that you can offer," Trent answered shortly, "That drop of brandy may stand between us and death. Pluck up your courage, man, and forget for a bit that there is such a thing as drink." Monty frteerned and looked stealth- ily across towards the bottle. (To be continued.) • Lord Tennyson, Darwin, Gladstone, Land Oliver Wendell Holmes were all en in the same year. In the last thousand years the sea has snatched 524 square miles of land from England, and every year the loss is increased by *about 1,500 acres, CANADA EDGAR REFINING CO., LIMITED, eietiefteele Ask for ''''REDPA TH" Individual Pachoges. Sugar stands to -day fast in the estimation 1 Sons Of ilieusande of Canadian familiee. 131 2 and lb. Cartons. 18E0, and the first Sluog,:or,5C0a,,rato4nleivielb.lt9a1:,. was the first Canadian granulated„sugerain Sugar Legere' of 1854, was REDPATH pe The leader in every advance; Canada's. first refined sugar, "Ye Olde • 4 111111110111M111121111a FAMOUS BEAUTY WAS GERMAN SPY GAVE ELABORATE DINNERSAT LONDON HOME. Kept a Coffin With an Engraved Nameplate as a Mascot in an Upper Room. Thousands who had never heard of Mine,, Bertha Trost knew her quite web by sight. The curious relic_ of bygone days regularly drove in the park, dressed in figured silks worn over an ample crinoline, and a poke bonnet perched on bunches of white curls, which she wore on each side of her beautifully tinted cheeks. Mme. Trost, with her early Victor- ian getup, was ostensibly a beauty specialist with an exceedingly aristo- cratic clientele, who patronized her "Beauty Shop" in the West End, and many of her clients even visited her at her beautiful house at Marlborough Gate, Hyde Park, The "business" was in reality merely a blind. Mme. Trost was for over twenty years in the pay of the' German Government, and utilized those wonderful parties at 4 Marlbo- ough Gate for strictly "political" pur- poses. There she mingled freely with many people who were in a position to give information such as she need- ed and was skilled in extracting The 'Lady of the Crinoline," as she was called, has been utimasked, and London will see no more of her Vic- torian gowns and poke bonnets. She has been deported as an undesirable alien, Last December she moved to the house at Marlborough Gate, where she lived in considerable style, with a staff of seven servants, including a butler, whose dignity of mein was the envy of the neighborhood. It was about this time that ma- dame suddenly removed all external signs of her manicuring operations from her "shop" and displayed an elaborate facia indicating that she was "Bertha Trost, dealer in an- tiques." House of Mystery. But the real centre of interest was the mysterious house at 4 Marl- borough Gate. Here the beauty spe- cialist installed furniture and hang- ings of a most elaborate kind. Every. thing was decorated in rich tones of pink, and the paying guests were conducted from room to room, some- times by girl pages attired in rich robes of the Louis XVI. period, what time Mine. Trost was in her favorite pose as Marie Antoinette. Some say that she actually claim ed to be the reincarnation of the French Queen. Certainly nothing pleased her better than to parade her magnificent rooms and display to her guests, ofttimes a curiously diverse assembly, a gorgeous silk gown, an exact copy of that worn by the un- happy Queen. Dressed in this striking fashion she would drive through the streets in a landeau drawn by two Shetland ponies. Later she favored a pair of perfect grays. But the finest touch of the bizarre about Madame Bertha was her "vault," as the irreverent servants called an upper room. This room was hung with sombre black cur- tains, and in the centre, mounted on trestles, was the most elaborate cof- fin that undertakers ever made. It wae of polished rosewood, finely worked and fitted with massive sil- ver mountings. On the name -plate was delicately engraved "Bertha Trost." Her favorite entertainment was a reception "to view my mascot," as she termed the coffin, and she ex- plained to the startled guests that she kept it near at hand to reconcile her to the idea of death. Was -Still Handsome. Speculation as to the origin of Male. Trost was always rife, but she never gave details of her early years. Although fifty-five years of age, she still retained signs of the extreme • beauty that was her in youth. It was rumored that, for certain reas- ons, she was told some years ago by the Austrian authorities that London would be a more desirable Mime for her than Vienna. She came into special prominence a few weeks since by driving wound- ed officers out in the parks, and the police then warned the hoepitals and military against her. Mme. Trost filled her house night after night with dinner parties at which the guests were usually rich men and young and pretty girls. Nothing was lacking that could appeal to the vo- luptary, and it was some of these orgies to which officers, on leave from the front were sometimes invited. It Was this which first attracted police attention. Counsel—Now, where did he kiss you? Plaintiff—Ort the lips, sir. Counsel—No! no! You don't un- derstand! I mean, Where were you? Plaintiff, (blushieg)—In his arms, sir. According to tradition, .the seven deadly sins are: anger, pride, glut- tony, lest, avarice, envy, and sloth. About the Household Dainty Dishes, Ifiackberry Cottage Pudding. --40 third cup of butter, one cup of sug two cups of flour, three tettepoonf of baking powder, one-half, cup milk, one egg and one cup of bla berries. Crearn the butter; add t fluo laer b aal cni g epgog; dwe re I bt nde a salt en • t oS ther and add to the other mixtur Beat well; add the berriee. Bake a buttered shallow cake pan thir minutes, Serve with blackbm saue'' Belitekberry Sauce. — Beat the quarters of a cup of heavy cream a one-third cup of powdered sugar u til stiff; add one cup of crushed blac berries and one-half teaspoonful vanilla. Cabbage Salad.—Take half a he of cabbage, shred very fine, a plunge into cold water until cies Drain well and put in a bowl. Ma a good salad dressing of half a cu ful of cream, Add a tablespoonful sugar and one teaspoonful of salt. you like a sour flavor, put in a te spoonful of vinegar. Rice Croquettes with Cheese Sauc —Boil a cupful of rice in two and half cupfuls of milk. If net tende add more milk. Season with tw tablespoonfuls of butter, a pinch salt, a dash Of paprika'and mix wi two beaten egg yolks, and chi When cold and stiffened mold hi cones, balls or cylinder forms.' D in erumbe, then in egg whites and crumbs again. Cook the sauce we before adding the cheese. Serve a soon as it is melted. Careots.--Peel and cut in round in cubes or long strips. Cook in boi ing salted water until tender. Serv with cream sauce or toss the cam.° in the following mixture: For tw cupfuls of the cut carrots take on tablespoonful of sugar, lemon juice, little salt arid. pepper. Pour into saucepan and shake tillethe mixtur is absorbed. Carrots and peas serve together are appetizing. Browned Chicken in Cream Gravy --This is an excellent way to coo an old fowl. Clean and disjoint two-year-old hen, and put to cook i a kettle containing at first only one pint of boiling water. Let simmer at least three hours over the low burnel or on the back of the range, watch- ing rather closely. As the water boils away, eidd more, but only enough to keep the chicken from browning. When half done season with one tea- spoonful of salt and one-fourth tea- spoonful of pepper. Half an hour be- fore dinner bring to greater heat and brown on all sides, sprinkling with flour lightly as it browns. Just be- fore serving add one teacupful of cream and let boil up once. ar, tils of ck- he ift ge- e. 155 ty ry ee- nd 1(- of ad nd Ice p. P - of If a- 0. a r, o E th 11. to Ip in 11 s, 1- ts a a 15 Gelatin Dishes. Tomato Aspic. Two tablespoon- fuls of granulated gelatin, half a cup of cold water, three and a half cups of tomato pulp, celery stalk, bay leaf, whole clove, two tablespoonfuls of Tarragon vinegar, paprika and salt. Dissolve gelatin in cold water. Mix other ingredients, heat and add gela- tin, stirring until perfectly dissolved. Strain into ring molds, place on ice and unmold on lettuce leaves, filling centre with mayonnaise to which whipped cream has been added. Or fill with cucumber, cabbage or other salad. Beef Tongue Molded ht Aspic.— Make aspic as follows: Four table- spoonfuls of granulated gelatin, one quart of highly seasoned stock, one and a half cupfuls of cold water, juice of one lemon. Dissolve gelatin in cold water. Add hot stock and al- low to dissolve perfectly. Strain and use as desired. Have a beef tongue trimmed and partly sliced. Arrange in deep pan, with garnish of egg- whites, capers, etc. Fill M with as - pia and allow- to chill. 'Unmold and serve with boiled mayonnaise. Stuffed Tomatoes in Aspic.—Have as many peeled and chilled small per- fect tomatoes as desired. Chop cu- cumbers and radish, add mayonnaise, and stuff tomatoes with mixture. Partly fill small custard molds with aspic. Lay in a stuffed tomato, top side down. Finish filling with aspic, and set away on individual lettuce leaves, and garnish with star of may- onnaise, Grape Sherbet.—One tablespoon of granulated gelatin, one pint of grape juice, one pint of water, one cup of sugar, two lemons, one orange. Soak gelatin itt half a cup of cog water. Boil sugar and water to syrup and add dissolved gelatin. When partly cooled add juice of lemons, orange and grape juice. Freeze and serve in sherbet cups with mint leaf garnish. • Household Hints. If peas are a trifle old, try boiling them with a lettuce leaf and a table- spoonful of sugar in the water. - Summer bed spreads should* be made of material that is easily wash- ed. There is nothing prettier than the inexpensive dimity. Tin is an undesirable material for a coffee pot. Tannic acid acts on such metal and is apt to form a poi- sonous compound. •To iron raised lace, place it be- tween blaiikets. Or clo not iron it at all. If not ironed it should be stretched, while wet, with a pin at each point. A very satisfactory way to mend shirts that are worn around the col- lar hand is to sew is narrow yoke to fit the neck. and to come -just below the worn place. If the ilre is running low and a quick oven is needed, try opening the oven door, filling it with cool fresh air, ,Then close the oven door, and it will heat much more quickly. To remove water spots from a dress dampen it in lukewarm water. Place a piece of cloth over water spots on right side and men until both pieces of material are dry, When making baked or boiled cus- tard, the milk to be .used should be scalded and set aside to cool. Then make the custard in the ordinary way, and it will be perfectly smooth. • To remove iodine stains from a 1110.2400M111000014•1 garment, mix cold starch with water and put the garment to soak in it. Let it -remain in this mixture until et the aht has entirely (Reappeared. For those who are going to buy a large quantity of potathee for winter use, a Much snore economical method than repeated small purchases, it should be noted that a dry, dark place is needed for etorage, .and that all •ehoote,which appear should be beeken off. - To fry bacon so as to have it straight, light brown and crisp, invert a perforated ,pie tin over a laeger pie tin, lay slices of bacon smoothly over the perforated tin and place in oven. An ;even brown color is obtained as the grease trickles into the plate be- low. This method ,prevents ally spat- tering of the stove. The bacon 18 evenly cooked and the grease is per- fectly clear for fairing eggs. This method. is a great advantage when one uses oil or gasoline, especially as the cooking Of the bacon can be com- bined with the baking of muffins or other things. . . Zinc is Often the hardest thing in the house to clean, especially under kitchen stoves, where it becomes bad- ly discolored. One of the simplest and surest methods is to dry thor- oughly the zinc and then go over it with kerosene eil, which must be al- lowed to stand over night. In the morning this should be wiped with a soft cloth, and more kerosene applied. The oil eats out all the grease and dirt which adheres to the zinc and makes it white end spotless. Zinc - lined sinks or bathtubs can be treat- ed the same way, but must be thor- oughly dried aftervvard. a* HEALTH LESSONS FROM THE WAR WHAT SURGEON -GENERAL OF IL S. ARMY SAYS. Development of Preventive Methods and ofoSurgery are Most Important Results. Here is what General William C. Gorges, Surgeon General of the Unit- ed States Army, has to say about the sanitary aspects of the Europeon war. It is the first statement he has e made. 1 General Gorges is best known as e the man svho made the construction of the Panama Canal a healthful job for the American workers, whereas , it had been a deathful job for the a French workers who previously at- tempted it. In the minds of many it is re- garded as a probability that without his genius as a sanitary expert the canal never could have been built. He had actual battlefield expert; ence in the Spanish War, and he literally worked magic in Havana, changing it from a yellow fever plague spot to one of ,the healthiest of tropical cities. His observations on the sanitary aspects of the European war cannot fail to be of great interest and great value. "Undoubtedly great sanitary les- sons will be learned through the ex- periences of the medical officers of the warring powers in Europe." Sur- geon General Gorges further said, "But'so far we have received no re- ports and do not know' just what they will be. "Probably the moat important of the unusual sanitary conditions will prove to have developed through the character of the wounds. ,-.The second and the move serious thing is the fact that by the nature of the trench fighting it frequently becomes impossible for the contend- ing forces to leave shelter so that they rnay gather up their wounded. "Thus, first, unusually large pro- portionate numbers of the fighters Suffer lacerated wounds, and, second, these wounded often lie without at- tention for an unsually long time epon the field where they have fallen. •"Thus, forced to remain unsuccorecl upon the ground for hours, and sometimes, even for days, every con- dition favorable to wound infection is created, and a situation which very nearly approaches that of the old days before the development of aseptic surgery results. New' Diseases Unlikely. "A great change has been worked =—. --It — in ambulance service by the general introduction of automobiles, and doubtless many lives are being saved through the speed.with which the mo- tor ambulances can work, which is mach greater than that at which horse or mule eqeipage can be oper- "We scarcely can expect the pre- sent was to develop much new knowl- edge with relation to disease. Fought in temperate or cold climates, it of - fees few or no new disease problems; but it will go far toward demon- strating the practical efficiency or in- efficiency of several comparatively r0. cent medical discoveries. "Among these undoubtedly will be typhoid vaccination. The application of this preventive method to millione of men—and literally millions have been vaccinated in the various arm- ies—undoubtedly will prove it and perfect it, Bat in this war the surgical side is infinitely more important than the medical side. As I have said, con- ditions in this was, for one reason or another, have returned to something very closely akin 'to those existing du'ElnefgorOeutt.hceivdilevwelaoPment of asepsis ahnost all the gunshot wounds of war became infected, although this fact was not uuderstood. Even as late as 1880, when I was getting my me- dicel education, we considered what was really the effect of wound in - faction to be one of the natural stages of the healing process. "But there came Pasteur's discov- ery of micro-organisms, and this was followed by Lister's development of methods by means of which to pre- vent the entrance of ;these micro- organisms into wounds. Thus it was demonstrated that wounds healing properly show neither suppuration nor inflammation. Treating Typhus. "Just how effective inoculation for tetanus will prove to be we cannot, of course, know until after the war ends and the final tecords are check- ed up, but I have no doubt that we shall then find that it has done much to reduce war's horrors. "Typhus is looming up yeeer threat- eningly in the eastern theatre of war, particularly in Serbia and Austria, and ere long may appear in the west-, ern armies. "Muth has been learned of this dis. ase in recent years. For this new cnowledge the world is indebted prin. ipally to two American investigators, Drs. Anderson and Goldberg, whose most eotable work was done in Mexi- co some three years ago. Typhus is juteestoofthnelLiituiefa louse, as yellow ever and malaria are due to the tooes. "Nicole, a Frenchman, had done something before this in Morocco. Ile also developed the louse -trans- mission theory, which now has been established. The serum for its relief has not yet been given a severe mill- tary test under war conditions . "It has been less absolute in its ef- ficacy than anti -typhoid inoculation and anti -smallpox vaccination have been theirs, but it has been de- monstrated to be a very useful addi-• tion to mankind's armory of weapons against disease. "The mere fact that such a treat- ment has been developed simplifies the great human problem of this cam- paign, for in conditions which would have been normal to such a war be- fore the discovery of this inoculation, cholera would have constituted one of the most terrible threats." • Muffling the Third Party. Officer (to wounded soldier) — So you want me to read your girl's let- ter to you? Pat—Sure, sir; and as it's rather private will you please stuff some ictoron wool in your ears while ye read A Clearer Statement. The Nervous Guest (asked to zit next to his hostess and opposite the goose)—Am I to sit so close to the goose? (suddenly feeling this may be misunderstood)—er—I mean the roast one. There are 874 inhabitants pei square mile in the 'United Kingdom/ 193 ie France, 19 in Russia, 811. isi Germany, 222 in Austria, 658 in Bel. glum, 148 in Serbia, 29 in Turkey, and 350 in Japan. HAVE TOUR JELLIES Though only best fruit is used, and every preoaution taken in cooking and placing in jars, jellies sometimes unaccountably refuse to set. Many cooks don't know that the SUGAR may be the cause, as 1111 oontaIns organic matter, fermentation sets In and Jelly 'will not set. Be on the safe sl—Buy ST..LAWR-ENCE EXTRA GRANULATT) SUGAR , Fot years 11 given absolute gattsfactIon. Over 9,99 pee cent pure and refined from carte sugar, exclusively, St. Lawrence Sugar protecta against theatifallureh .Buy In, Refinery sealed packages to avoid mistakes out asswe absolute cleanliness and COrra7: weight. 211,. and 511,, carton; 'and .1 0, 20, 25 and 1 00 113. bags and your choice 01fine, medium, or cream (rotas, ,Aold by most good grocers. ST.LAWRENCESUONVIEFINESIES.Limited,MONTREAL,