The Clinton News Record, 1915-07-29, Page 61 11
THE GOLDEN KEY
Or "The Adventures of Ledgard."
By the Author of "What He Cost Her."
\‘' CHAPTER IL—(Continued).
That's all very well, pig friend,"
he said, "but kindly remember that
yet are young, and well, and strong.
I am old, and an invalid. I need sup-
port. Don't be hard on me, Trent.
Sar fifty again."
"No, nor fifty hundred," Trent an-
swered shortly. "I don't want your
money. Don't be such a fool, or you'll
never live to enjoy. it."
lt1onty shuffled on to his feet, and
walked aimlessly about the hut. Once
or twice as he passed the place where
the bottle rested he hesitated; at
last he paused,his eyes lit up, he
stretched out his hand stealthily. But
• before he could possess himself of it
• Trent's hand was upon his collar.
"You poor fool!" he said; "leave it
alone, can't you? You want to poison
yourself I know. Well, you can do as
you jolly well like when you are out
of this—not before."
Monty's eyes flashed evil fires, but
his tone remained persuasive.
"Trent," he said, "be reasonable.
Look at me! I ask you now whether
I am not better for that last drop. I
tell you that it is food and wine to me.
I need it to brace me up for to -mor-
row. Now listen! Name your own
stake! Set it up against that single
glass! I am not a mean man, Trent.
Shall we say one hundred and fifty?"
Trent looked at him half scornfully,
half deprecatingly.
"You are only wasting your breath,
Monty," he said, "I couldn't touch
money won in such away, and I want
to get you out of -this alive. There's
fever in the air all around us, and if
either of us get a touch of it that drop
of brandy might stand between us
and death. Don't worry me like a
• spoilt child. Roll yourself up and get
to sleep! I'll keep watch."
"I will be reasonable," Monty whin-
ed. "I will go to sleep, my friend,
and worry no more when I have had
just one sip of that brandy! It is
the finest medicine in the world for
, me! It will keep the fever off. You
do not want money you say! Come,
is there anything in this world which
I possess, .which you will set against
that three inches of brown liquid?"
Trent was on the .point of an angry
negative. Suddenly he stopped—
hesitated—and said nothing. Monty's
face lit up with sudden hope.
"Come," he cried, "there is some-
thing I see! You're the right sort,
Trent. Don't be afraid to speak out.
It's ,yours, man, if you win it. Speak
up!'
"I will stake that brandy," Trent
answered, "against the picture you
let fall from your pocket an hour
ago."
CHAPTER III.
For a moment Monty stood as
Trent had re -lit his pipe and start-
ed a fresh game of Patience. Monty,
standing in the opening, began to
mutter to himself.
"I am sure to win—Trent.is always
unlucky at cards—such a little risk,
and the brandy,—ah!"
He sucked in his lips for a moment
with a slight gurgling sound. He
looked over his shoulder, and his face
grew, haggard with longing. His
eyes sought Trent's, but Trent was
smoking stolidly and looking' at the
cards spread out before him, as a
chess -player at his pieces.
"Such a very small risk," Monty
whispered softly to himself. "I need
the brandy too. I cannot sleep with-
out it! Trent!"
Trent made no answer. Ile did
not wish to hear. Already he had re-
pented. He was not a man of keen
susceptibility,. but he was a trifle
ashamed of himself. At that moment
he was tempted to draw the cork, and
empty the brandy out upon the
ground.,
"Trent! Do you hear, Trent?"
He could no longer ignore the
hoarse, plaintive cry. He looked un-
willingly up. Monty was standing
over him ,with White,, twitching face
and bloodshot eyes.
"Deal the cards," he muttered sim-
ply, and sat down.
Trent hesitated. Monty misunder-
stood him and slowly drew the photo-
graph from his pocket and laid it face
downwards upon the table. Trent bit
his lip and frowned.
"Rather a foolish game this," he
said: "Let's call it off, eh? You
shall have—well, a thimbleful of the
brandy and go to bed. I'll sit up, I'm
not tired."
But Monty swore a very profane
and a very ugly oath.
"I'll have the lot," he muttered.
"Every drop; every -- drop! Ay,
and I'll keep the picture. You see, my
friend, you see; deal the cards."
Then Trent, who had more faults
than most men, but who hated bad
language, looked at the back of the
photograph, and, shuddering, hesitat-
ed no longer. He shuffled the cards
and handed them to Monty.
"Your deal," he said laconically.
"Shme as before I suppose?"
Monty nodded, for his tongue was
hot and his mouth dry, and speech
was not an easy thing. But he dealt
the cards, one by one with jealous
care, and when he had finished he
snatehed upon his own, and looked at
each with sickly disappointment.
"How many?" Trent asked, hold-
ing out the pack. Monty hesitated,
half made up his mind to throw away
three cards, then put one upon the
table. Finally, with a little -whine, he
laid three down with trembling fin-
gers and snatched at the three which
Trent handed him. His face lit up,
though dazed. Then the excitement a scarlet flush burned in his cheek. It
which had shone in his face slowly Iwas evident that the draw had im-
subsided. He stood quite silent, mut- proved his hand.
tering softly to himself, his eyes fix- Trent took his own cards up, look-
ed on Trent. at them nonchalantly, and helped
"Her picture! My little girl's pie- himself to one card. Monty could re-
turel Trent, you are, joking, you're strain himself no longer. He threw
mad!" his hand upon the ground.
"Am I?" Trent answered nonchal- "Three's," he cried in fierce triumph,
antly. "Perhaps so! Anyhow those "three of a kind—nines."
are my terms! You can play or not Trent laid down his own cards calm -
as you like! I don't care." ly down.
A red spot burned in Monty's "A full hand," he said, "Icings up."
cheeks, and a sudden passion shook Monty gave a little gasp and then
him. He threw himself upon Trent a moan. His eyes were fixed with a
and would haiie struck him but that fascinating glare upon those five cards
he was as a child in the younger which Trent had so calmly laid down.
man's grasp. Trent held him at a Trent took up the photograph, thrust
distance easily and without effort, it carefully into his pocket without
"There's nothing for you to make looking at it, and rose to his feet.
a fuss about," he said gruffly. "I "Look here, Monty," he said, "you
answered a plain question, that's all, shall have the brandy; you've no right
I don't want to play at all. / should to it, and you're best without it by
most likely lose, and you're much bet- long chalks. But there, you shall
ter without the brandy." have your own way."
Monty was foaming with passion Monty rose to his feet and balanced
and baffled desire, himself against the post.
"You beast!" he cried, "you low, "Never mind—about the brandy,"
ill-bred cur! How dared you look at he faltered. "Give me baclOthe photo.,
her picture! How dare you make me graph."
such an offer! Let me go, I say! Let Trent shrugged his shoulders.
me go!" ' "Why?" he asked coolly. "Full hand
But.Trent did not immediately relax beats three, don't it? It was my win
his grasp. It was evidently not safe and my stake."
to let him go. His fit of anger bor- "Then—then take that!" But the
dered upon hysterics. Presently he blow never touched Trent. He thrust
grew calmer but more maudlin. Trent out his hand and held his assailant
at last released him, and thrusting away at arm's length. •
the bottle of brandy into his coat- Monty burst into tears.
pocket, returned to his game of Pa- "You don't want it," he moaned;
tience. Monty lay on the ground "what's my little girl to you? You
watching him with red; shifty eyes, never saw her, and you never will see
"Trent," he whimpered. But Trent her in your life."
did not answer him. "She is nothing to me, of course,"
"Trent, you needn't have been so Trent answered. "A moment or so
beastly rough. My Arm is black and ago her picture was worth less to you
blue and I am sore all over." than a quarter of a bottle of brandy."
But Trent remained silent. Monty "I was mad," Monty moaned. "She
crept a little nearer. He was begin- was my own little daughter, God help
fling to feel a very injured person. her!"
"Trent," he said, "I'm sorry we've "I never heard you speak of her be -
had words. Perhaps I said more than fore," Trent remarked.
I ought to have done. I did not mean There was a moment's silence. Then
k call you names. I apologise." Monty crept out between the posts
"Granted," Trent said tersely, bend- into the soft darkness, and his voice
kg over his game. seemed to come from a great distance.
"You see, Trent," he went on, "I have never told you about her,"
"you're not a family man, are you? he said, "because she is not the sort
If you were, you would understand, of woman who is spoken of at all to
I've been down in the mire for years, such men as you. I am no more
an utter scoundrel, a poor, weak, worthy to be her father than you
broken-down creature. But I've al- are to touch the hem of her skirt.
ways kept that picture! It's my lit- There was a time, Trent, many, many
tle girl! She doesn't know I'm alive, years ago, when I was proud to think
never will know, but it's all I have to that she was my daughter, my own
remind me of her and I couldn't part flesh and blood. When I began to go
with it; could I?" down—it was different. Down and
"You'd be a blackguard if you did," down and lower still! Then she ceas-
Trent answered curtly. ed to be my daughter! After all it is
Monty's face brightened. best. I am not fit to carry her pie -
"I -was sure," he istalared, "that ture. You keep it Trent—you keep
upon reflection you would think so. I it—and give me the brandy."
was sure of it. I have always feund He staggered up on to his feet and
You vary fair, Trent, and very reas- crept back into the hut. His hands
enable.. ow shall we say two hun- were outstretched, claw,like and bony,
died?" ' phis eyes were fierce as a wild -cat's.
"You seem very anxious for a But Trent stood between him and the
game,"- Trent remarked, "Listen, 1 brandy bottle. ,
will play you for any amount you like, "Look here," he said, ,"you shall
my 1 0 U against your I 0 U. Are have the picture back—curse you!
you agreeable?" But listen. If I were you and had
Monty shook his head. "I don't wife, or daughter, or sweetheart like
want your money,. Trent," he said. this"—he" touched the photograph al -
"You know that I want that brandymost reverently—"why, I'd go
I will leave you to rianie thestake I through fire' and water, but I'd keep
am to set up against it." • myself decent; ain't you a silly • old
"As regards that," Trent answered fool, now? We've made our piles, you
shortly, "I've named the stake; I'll can go back and take her a fortune,
not consider any other." give her jewels and pretty dresses,
Monty's face once more grew black and all the fal-is-lals that women
with anger. love. You'll never do it if you muddle
"You are a beast, Trent—a bully!" yourself up with that stuff, old 'um
he exclaimed passionately; 'Ill not Chuck the drink till we've seen this
part with it!" thing through at any rate!"
"I hope you won't," Trent an- "You don't know my little girl,"
awered. "I've told you what I should Monty muttered. "How should you?
think of you if you did." She'd care little- for money or gew-
Monty moved a little nearer to the gawa, but she'd break her heart to
opening of the hut.. Ife drew the see her old rather—come to this—
photograph hesitatingly from his broken' down—worthless—a hopeless,
pocket, and looked at it by the moon. miserable wretch. It's too late.
light. His eyes filled with, maudlin
tears. He raised it to his lips and
kissed it,
"My little girl," he whispered. "My
little daughter."
There's a Flavour of Distinction
in every cup of
--something intangible but truly entrancing. Skilful
blending of the finest"'hill-grown' teas and scrupulous
cleanliness in preparation is the secret. This flavour
constitutes the individuality of SALADA and will
never change, no matter how costs may rise. B 79
longer. With a little chuckle of con-
tent he eeized upon it and, too fearful
of interference from Trent to wait
for a glass, raised it to his lips. There
was •a gurgling in his throat—a little
spasm as he choked, and released his
lips for a moment. Then the bottle
elid from his nerveless fingers to the
-
floor, and the liquor oozed away in a
little brown stream; even Trent drop-
ped his pack of cards and sprang up
startled. For bending down under
the sloping roof was a European, to
all appearance an Englishman, in
linen clotheand white hat. It was
the man for whom they had waited.
(To be continued.)
HEAD OF ORDNANCE DEPT.
British Officer in Charge of Ordn-
ance Dept. Has Cousin in the
German Army.
Canadians have been amazed to
learn since the- war began the great
number of Germans and people of
German descent who have succeeded
in getting into high places in the old
land. Many of them are doubtless
loyal to the Union Jack, but it was
not long after the war started, before
the British public began to insist that
people bearing German names had
to get out of public positions, whether
proven guilty Of disloyalty or not.
Better be sure than sorry. Prince
Louis of Battenburg, who was First
Sea Lord of the Admiralty, was the
first to go. Sir Edgar Speyer, a Privy
Councillor, was another for whom
things became so hot that he had to
leave for the States. Lord Haldane
was forced to retire from the Cabinet
because he had been a great admirer
of .Germany, which he declared was
his "spiritual home." I. T. Lincoln
was the Anglicized name of an Aus-
trian who became a member of Par-
liament, and then betrayed his trust,
flying to America a short time ago to
avoid arrest. And the list might be
greatly extended,
The other day a despatch read that
Lloyd George had determined that
General Sir Stanley Von Donop, mas-
ter -general of ordnance, had to go.
This was accompanied by the rather
startling statement that Kitchener
Trent, I'll have just a glass I think.
It will do me goock I have been fret-
ting, Trent, you see how Pale I am."
He staggered towards the bottle.
Trent watched him, interfering no
•••••=minemeaMermen•OMMINF
General Sir Stanley von Donop.
and Von Donop were great friends,
and that' the latter's retirement would
involve the former's. Who is this
man with the German name at whose
door has been placed the blame for
the British army's scandalous defici-
ency in shells, ammunition, and
guns?
Sir Stanley has the misfortune to
belong to an old German family. One
of its most conspicuous members is
Stanley's cousin, the Prussian gener-
al, Hans von Dollop, for several years
grand master of the household to the
Kaiser's brother-in-law, Prince Fred-
erick Leopold of Prussia, inspector -
general of the cavalry of the Ger-
man army. General Hans von Don -
op, since the beginning of the present
war, has been commanding a division
of German cavalry in France,
General Sir Stanley von Donop is
a son of the late Vice -Admiral von
Donop of the British navy, is a bro-
ther of Lieut. -Col. Pelham von Don -
op, chief Government inspector of
railroads, 'and joined the Royal Ar-
tillery 25 years ago, the only active
service which he has seen having
been in the Boer war. Before be-
coming master -general of the ord-
nance he was for several years di-
rector or artillery at the Wat Depart-
ment.
Getting Beek.
"My cook left .1.his morning merely
because I tusked her to get dinner
for a few friends of mice.",
"I hired her, my dear,, and I don't
mind giving you a chance to get back
at her. Bring your friends over to
my house for •dinner." •
An Advantage.
"There's one advantage inb e ng
a chronic dyspeptic," grunted the
man.
"What is it?"
"Your relatives quit getting up
basket picnics for your benefit."
BIG DEARTH OF
ARTIFICIAL LIMBS
OVER 50,000 soLimEns MAIMED
ALREADY.
1,000 -Amputation Cases in One Hos-
pital That Has Been Filled
Fifteen Times.
One effect of the ravages of war
has been a call from Europe for Ain-
erican artificial limbs. George E.
Marks, one of the leading American
manufacturers of artificial limbs, re-
cently returned from a trip to Eng-
land and France, having been invited
there to confer with leading surgeons,
and his report indicates there is now
a tremendous opening in the Euro-
pean markets for legs and arms made
notenoughmakers of artificial limbs
England, France and Russia have
in their dominions to suply 10 per
cent. of the number required. France
seems to appreciate this condition
more keenly than the other countries
involved in the war, and it was from
France that the call came to Mr.
Marks to go over and see what ar-
rangements could be made to meet
the situation.
"In Paris and its suburbs," said
Mr. Marks, "there were a month ago
16,000 soldiers who had lost one or
more limbs, and many of these were
waiting for prothetic treatment. Mind
you, that does not include the num-
ber in the remainder of France. It is
by no means an exaggeration to say
that with the war not yet a year old,
the number of soldiers with amputat-
ed limbs in all the belligerent coun-
tries already is not short of 60,000.
1,000 Maimed Soldiers.
"I visited a number of the hospitals
in England and France, and conferred
with many of the surgeons. I was tak-
en by the distinguished surgeon, Dr.
Tuffler, of the Maison-Blanche Hospi-
tal, some 12 miles out of Paris, and
there I saw in one enclosure, 1,000
'soldiers on whom amputation had
been performed. Some had lost a
leg, some both legs, some one arm,
some both arms; and I saw one poor
fellow both of whose legs and hands
had been shot off.
"The Maison-Blanche is a hospital
of considerable size, and is used ex-
clusively for soldiers who are conval-
escing after an amputation. It
has 1,00 beds, and I was told that it
had been filled fifteen times since the
war began. This is only one of many
hospitals in France where patients
who have experienced amputation are
cared for.
"The artificial limb manufacturers
of France are few and their product
is archaic. The maximum output of
all the artificial limb makers in
France is not more than 100 limbs a
month, so I was told, and it takes a
French manufacturer from three to
five months to fill an order. His
limited equipment being now over-
taxed, and most of his regular em-
ployes now being in the army, there
is now no prospect of an increase in
the output.
"French surgeons realize that the
French maimed can be better equip-
ped and be more fully restored to
their ability to resume their former
functions by American artificial limbs
than by any other kind. French soldi-
ers, who are thus supplied will be able
to return quickly to their homes,
while those who choose to remain in
the service can perform clerical work,
taking.the places of able-bodied men
who owill thus be released for the
front.
Suggests Relief Scheme.
"The French , are asking that Am-
erican artificial limb factories be es-
tablished over there so that the de-
mand may be met on the spot, but I
do not believe that it would be prac-
ticable for an American manufactur-
er of any proportions to establish a
factory in France that would be com-
mensurate with the demand. It
would require too much time and ex-
pense. In my opinion a better plan is
for each hospital in France to ap-
point as many surgeons, nurses, or
wardens as possible to measure the
soldiers for artificial limbs and send
the measurements to the United
States, and when the limbs are sent
over to have the same measurers ad-
just them. Neither measuring nor
fitting is difficult, as full instructions
are issued. We ourselves will under-
take to guarantee both conetraction
and pertect fit.
"Tho method I suggested to the
, French surgeons is the one adopted
'by the Panama Canal Commission in
' supplying artificial limbs to employes
who were maimed during the con-
struction of the canal, and was found
to be entirely satisfactory. If this
method is adopted by the European
coantriee, the maimed soldiers will be
equipped in the quickest possible
tine."
And He Cleared.
Builcler—I'Ve just caught that man
Brown hanging about smoking dur-
ing working hours, so I gave him
his four days' wages and told him
to clear out.
Foreman—Good heavens, guv'nor!
That chap was only looking for a
job!
You can't hurt some men unless
you lilt them on the pocket book,
• • Did a' Marathon.' •
"So papa 'jumped from his Chair
when you asked' him for my 'hand,
And what did lie say?"
"I'm• not sure he said anything."
, "Not sure? Didn't you hear .
any-
thing?" ,
I "No; but perhaps I was travelling
' faster than, the sound of his voice."
About the Household
,mmimr
Vegetable Dishes.
Vegetables supply salts and acids
that are much needed to keep the sys-
tem in healthy condition. And espe-
cially in warm weather, when a stir,
reit of meat is undesirable because it
gives more heat than the body needs,
vegetable dishes that are hearty
enough to take the place of a meat
dish, for the main course at lunchebn
or for a dinner entree, are desirable.
The wise housekeeper makes vege-
tables serve two purposes, pow that I
they are inexpensive and abundant—
she makes thein a means of reducing I
the size of food bills and a means of'
giving health to her family.
For luncheon a vegetable loaf,
made according to the following re-
cipe, is very good. Soak two cupfuls!
of fine bread crumbs in a cupful of I
milk for an hour, then add two beat-
en eggs,, two cupfuls of ground pecan'
nuts, half a teaspoonful of summer
savory, half a teaspoonful of salt and•
pepper and celery salt to taste. Press•
the mixture into a greased pan and I
bake for half an hour, basting fre-
quently with butter. TJse about half :
a cupful of melted butter in this bast-
ing, which really consists in pouring!
the butter over the top of the loaf.'
Turn out on a platter, garnish with
parsley and serve.
Cheese and creamed cabbage are de-
licious prepared like this: Soak a
young cabbage, head down, in cold
water for an hour'so that any insects
or worms will be dislodged from its
leaves. Then boil it until tender and
chop and drain it. Take about two
cupfuls of it and put it in alternate
layers with a thick cream sauce in
the shell of an Edam cheese. 'Season
the sauce well and put it into the
oven until the sauce bubbles. Then
serve. There will be just enough
cheese flavor from the shell.
To prepare tomatoes and eggs on
toast, melt about two tablespoonfuls
of 'butter in, a skillet and fry a small
onion, chopped, two or three minutes,
Then add two cupfuls of cooked toma-
to and six minced olives. Bring to
the boiling point and add six beaten
eggs, and cook until thickened suf-
ficiently. Season with salt and cay-
enne pepper and serve on slices of hot
buttered toast.
Steaming Is An Art.
Steaming is an unappreciated art.
In steaming both meat and vege-
tables all -the juices and valuable food
elements are retained and not wast-
ed in the water, as in boiling. Steam-
ing does not seem to heat up the
kitchen so much on the hot summer
days as having the oven running for
roasting.
For steaming, prepare the chicken
as for roasting, tying the wings and
legs close together, and rubbing with
salt and pepper; do not stuff. Fill
the boiling pan about half full of
boiling water; place the chicken in a
shallow pan three by three and one-
half inches in height, as in this way
all the juice is saved for the gravy or
sauce. Place this pan in the steamer.
Be sure that the boiling pan and
steamer fit very closely, so that every
puff of steam may be doing its full
duty.
Another variation is to steam the
chicken until it is tender, then dis-
member, and fry as if it were a spring
chicken. Dip each piece in flour and
fry in butter, and it is easy to fool
the most fastidious judge of good
fried chicken.
We are continually reading warn-
ings about wasting the mineral salts
of vegetables by our usual careless
methods of boiling; we set the help-
less vegetable adrift in a sea of boil-
ing water, and then, when all the
valuable elements (such as phosphor-
ous calcium, and iron) are boiled out,
and the flavor of the food thereby re-
duced, the vegetable is reduced—a
mere hollow shell of its former self,
with all its life -blood extracted—and
served to us, while the rich salts and
flavors find an untimely end bY being
poured down the kitchen sink.
In steaming, all this is avoided,
Physicians always recommend baked
potatoes for children and invalids,
because they are most digestible.
Steamed ones are just as good, if not
better, for the steaming renders the
starch absolutely soluble.
Steamed carrots are a revelation to
people who say they never eat car-
rots because they have no taste.
Spinach, likewise unpopular, unless
served with vinegar or lemon or
something "to give it a taste," will
be found to possess a decided flavor.
Asparagus is delicious when steamed.
Indeed, everything which can be
boiled can be steamed, and it is a
much more economical as well as a
practical method.
brown reduce the heat and with a
long -handled spoon dip the fat which
has collected in,the bottoin of the pan
and pour over the meat. 'If the meat
ie basted in this way every.,10 minutes
it will be more juicy when finished.
Hat bows affected by rain can be
freshened up in the following 'easy
and practical manner without taking
them off the hat: Take large iron
spoon, warm it over a gas stove or
lamp with the concave side toward
the heat. When the spoon is suf-
ficiently hot, put it in the bows and
pass the puts over the arched side
of the spoon. Before the ironing,
brush and clean the ribbon thorough-
ly, slightly dampen the bows and
afterward they appear just like new.
Peaches never make a firm jelly
that will retain its shape when turned
from a mold, but no jelly is more
delicious for cake fillings. For jelly
select peaches not quite ripe enough
for eating. Rub off the down with a
rough cloth, cut in pieces, saving pits.
Cover with water and cook slowly,
Closely covered, until the fruit is per-
fectly soft. Turn into a jelly bag and
hang to drip. When the juice is all
extracted measure and allow to every
pint Of juice a pound of sugar and the
juice of a lemon. Set 'the sugar in
the oven to heat, and place the liqUid
uncovered over the fire. Cook stead-
ily 20 minutes, add the heated sugar,
stir until dissolved, cook five minutes,
then strain through cheesecloth into
glasses.
, Pulp Production Increases.
Some' economists hae termed this
the "paper age" from the increasing
use of paper in all walks of life. This
being the case it is gratifying to
know that Canada is one of the great
paper countries of the world and is
destined to become still greater in
this respect.
In spite of the war the consump-
tion of. pulpwood in Canadian mills
was over 10 per cent greater in 1914
than in 1913.
Since 1910 the pulpwood consumed
in Canadian mills has a little more
than doubled. The consumption in
1910 was 598,487 cords and in 1914,
1,224,376 cords. The commonest and
cheapest kind of pulp, made by the
grinding process and known as
'ground -wood pulp, incireased by 9
per cent over 1913, but that made by
chemical processes increased by over
14 per cent. This increasing use
of chemical processes helps the coun-
try greatly as the product is worth
nearly three times as much as the
ground wood pulp.
Quebec is still the leading pro-
vince in pulp production, having 31
active mills out of a total of 66 mills
for all Canada. Quebec produced 55
per cent of tal Canadian pulp in 1914.
Ontario came second with nearly 37
per cent of the total production and
the other producing provinces in or-
der were British Columbia, New
Brunswick and Nova Scotia. The
total value of pulpwood consumed in
Canadian mills in 1914 was $8,089,868
and of that exported to foreign coun-
tries in a raw state' $6,680,490 mak-
ing a grand total of $14,770,358 for
the value of the pulpwood produced
last year. It is interesting to know
that the proportion of pulpwood
manufactured into pulp in Canada is
increasing over that exported in the
raw state.
It's sometimes hard for a man to
adjust his religion to fit his business.
Household Hints.
Polish a dining table with melted
beeswax, rubbed on with a soft cloth.
Put a pinch of salt into water in
which cut flowers are placed and
they will last longer.
To clean a clogged drain pipe, pour
down some kerosene and follow it im-
mediately with boiling water.
Remove acid stains from scarlet
woollen goods with weak pearl ash
water.
Lemon juice added to the water in
which rice is boiled improves the
flavor and makes it beautifully white.
A little turpentine put into a cop-
per boiler will help to whiten clothes
and will prove an economy both in
soap and labor.
A gold chain may be made to look
Very bright by dipping it in a cup
containing, one part of ammonia and
three parts of water.
A little vinegar rubbed on the steel
parts of an oven door, no matter
how badly tarnished with the heat,
will brighten it at once.
For a nice "pick up," this is good:
Cut rounds of thin bread, butter
them, and heap with grated cheese.
Brown lightly in the oven and serve
at once. They are good with salad for
luncheon or Sunday night supper
when the salad course is a hearty one.
When roasting a piece of meat the
surface should be seared quickly in a
hot oven to prevent the juices from
escaping. After it has begun «to
Few tips come to the waiter who
sits down while waiting.
Nearly every spectator at a Span-
ish bull -fight carries a whistle, which
he plows if he considers a toreador to
have broken any of the rules of the
"game."
So powerful are the vibrations caus-
ed by the explosion of a 12-ineh gun
that they are sufficient to shatter
windows at a distance of about ,A
quarter of a mile.
The brain is divided into two parts.
If you are right-handed you think
with the left side of your brain, while,
if you are left-handed you think with
the right side of it.
111 --
What Italy Gives
the Allies
When Italy joined the Allies an-
other figure was added to the column
which will ultimately disprove the
doctrine of force alone which the
Kaiser adopted.
In explaining what he considered
the perfidy, of Italy, Chancellor von
Bethmann-Hollweg said in a speech
before the Reichstag:
"Germany's word guaranteed the
Austrian concessions and there was
no occasion to distrust the offer." •
The fact that Germany guaranteed
the Austrian offers seemed to the Ger-
man Chancellor sufficient. To most
of the rest of the world that guaran-
tee would not be held so. If the
Teutonic allies lost, they would. not
be in a position to guarantee or de-
liver anything to Italy. If they won
they might not be in a disposition to
do so. However, the war should
come out, the German guarantee oi
the Austrian promises was a slender
reed for the Italians to lean on, par.
ticularly with Belgium staring them
in the face.
. A nation cannot go through the
world invading other people's rights
and breaking its own word, trusting
only in, the mailed fist of its land
forces and fleet, without losing nearly
all its friends. And no possible army
and navy can recompense a nation
for the loss of the friendship of the
rest of the world.
But from whatever combination of
reasons Italy entered the war, its ac-
tion has a great significance both
from military and political points of
vie*.
The deciding military point in the
war is the pressure that the Allies
can put upon the German lines in
France. Every man added to the Al-
lies' line or every man taken from the
German line helps the Allies, and vice
versa. When Turkey entered the war
260,000 men were called from the Al-
lies' line to take care of Turkey. This
was all gain to Germany. When Italy
joined the war 500,000 men left the
Austrian -German lines. This was
gain to the Allies. Of course, part
of these men were on the Austrian
frontier all the time, but they will
now have to be continually reinforced
and fed with ammunition.
On the sea, too, the Italian fleet,
which is more than a match for the
Austrian fleet, will make the marine
preponderance of the Allies greater
than ever.
Politically, the Italian declaration
of war set a precedent for Roumania,
which covets a slice of Austrian ter-
ritory that is inhabited by Roumani-
ans as Italy covets Austrian territory
that is peopled by Italians.
The Italian declaration of war took
half a million men from the German -
Austrian lines against France and ,
Russia, and establishes a precedent
for Roumania to do likewise, net to
mention releasing a portion of the Al-
lied fleet which had been blockading
the Adriatic.
A Test of Lunacy.
It is said that in a certain lunacy
asylum one of the tests applied to
find out if a patient is sufficiently re-
covered to be discharged is to give
him a broom and put him in a room
with a water -tap turned full. on. If
he proceeds placidly to sweep up the
water without turning off the tap his
standard of intelligence is not deem-
ed to be high enough.
Pearl Divers Feel War.
Hawaiians who depend for a living
on the pearl -diving industry are hav-
ing a hard time as a result of the
war. The entire absence of a Eu-
ropean market is given as the main
cause. Thursday Island is a centre
of the industry.
• Medals and decorations are not
considered in the estate of a deceas-
ed soldier, as far as regards the
claims of creditors.
...Of: u'r'
„
60 years ago
Graodfather got
an individual
sugarpackage—
"Ye Olde Sugar
Loafernade by John
Recipath,in what was
then Canada's only
Sugar Refinery.
Now, at less than half
gets a much improved
&iv arta;
7baty
the price, his granddaughter
article, also "incliviclua1"---
Extr (0,r ted Sugar
in Sealed Cartons andCloth Bags
24b. and 54 10b. , 20, 50 and 100 lb.
"Canada's Favorite Sugar for three Generations"
CANADA SUGAR REFINING co., LIMITED. MONTREAL, 128, iso