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CHAPTER.I,—(Cont'd)
They had by this time let the Liv-
erpool Road and had entered Scott's
Park, which during the last few years
had become a rendezvous for the peoe
ple of the town, especially on Sunday
afternoons,
"You know," went on the girl, "that
it made no difference to me when peo-
ple Old mo that I was choosing' a
weaver'I didn't think about it, I
only thought of you. But, Tom, I
shall never marry any one Who -109
can find hie pleasure in such places
as the Thorn and Thistle, and who
sneers at Sunday School."
"You mean," said Tom, rather
angrily, "that if you continue to keep
company with me I must feed on your
religious lolly -pops."
An angry Rush mounted the girl
eheelc, but she continued to spea
quietly.
"Tom," she said, "will you answe
me truly? Do you find anything a
the Thorn and Thistle better than yo
found in the young men's class? Yo
sneer at religion, but religion does n
one any harm; rather it always doe
good; anyhow, it's everything to m
and you have to make your choice."
Tom looked at her steadily. H
knew what she menet, knew too the
the time had come when he woul
have to make his choice. At tha
moment he saw what Polly Powell
meant to his life, saw, too, that if he
followed the road in which he had
been walking during the last few
months he would have to give up Alice
Lister. He saw more than this, for
at that moment Polly Powell's bland-
ishments had no effect on him. Sh
appeared to him in her true light—
a coarse, vulgar girl.
"You don't care about me like Yu
did," he said angrily. "You are get
ting tired of me."
"If that were true I should no
speak to you in this way," and her
voice became tremulous. "But I am
not going to throw away my life,
Tom; there's something more in life
than—than love."
"What?" he asked.
"Duty, God," was the reply.
Tom again laughed uneasily. Alice
Lister lived in a different world from
that in which Polly Powell lived; they
breathed a different atmosphere; they
spoke a different language, Yes, he
would have to make his choice.
"I would rather have you than forty
Polly Powells," he burst out, "I
would really, Alice, but—but—"
"There must be no huts, Tom, if—if
you Want me. Oh, Tom, can't you
see? You know that what I say is
right and—and----"
He saw her lips quiver; saw the
tears start to her eyes. He knew
that his association with the daughtei
of the landlord of the Thorn and
Thistle was coarsening him, making
him have lower standee ds of life, mak-
ing everything poorer, more sordid.
Whenever he was with Alice he want-
ed to be better and truer, arid she al-
ways made him ashamed of coarse,
base things.
"Alice, do you love me?" and his
voice became almost hoarse.
"If I didn't would I talk to you like
this?" was her answer.
A crisis had come into Tom's life,
and he knew it. Two forces were
fifhting in his heart, two angels were
battling for his soul. At that mo-
ment it seemed as though his better
angel were going to win the victory;
he was on the point of telling Alice
that he would never po into the Thorn
and Thistle again, never speak to
Polly Powell again, when he heard a
familiar voice close to him.
"I say, Pollard, you are coming to-
night, aren't you?"
Tom turned and saw a well-dressed
young fellow close beside him. He
had come to Burnford some three
years before to learn the cotton trade,
and during the last few months he
and Toni had been very friendly. Tom
was rather proud of this, because
young Harry Waterman was his sup-
erior, both socially and from an edu-
cational standpoint. Waterman
claimed to be the son of a squire who
lived in Warwickshire, who had sent
him to Branford to learn cotton manu-
facturing because more money was to
be made out of i than by sticking to
the land.
Waterman was a tall, handsome
young fellow, with a florid complexion
and light -brown hair. He had met
Tom at the Mechanics' Institute
Clasees, and the young weaver had
een much flattered when the other
had at various times discarded all
ocial distinctions and been friendly
with him. It was he who had laugh
-
d Tom out of going to the Young
leIen's Classes on Sunday afternoon,
nd told him that religion was only
t for ignorant people and women.
Waterman professed to have travelled
good deal, and had told Tom that
fter leaving an English Public School
e ha studied in one of the German
tiniversities and taken his degree'
here, He had described to the sim-
le Lanchashire boy the life of Ber-
n, and Leipzig, Munich, and other
erman cities. Tom had been a wili-
ng pupil and thoaght what wonderful
eople the Germans were. He felt
rand too that young Harry Water -
an had evidently taken a liking to
im, "You will come, won't you?"
ent on Waterman; "just the same j
1
ot; you know."
"Ay, I think so," said Toni.
"That's all right, then; wd'll look
out for you about seven."
"Where are you going to -night?"
eked Alice.
"Only with Mr. Waterman," replied 0
year Sunday evening, then?" said the
"Certainly," replied Tom, He felt
angry that Alice should interfere with
his pleamres, Besides, he remem-
bered that Waterman had Once said to
him -hat any fellow was a fool who
allowed a woman to interfere with
his pleasures.
"I see you have made your choice,"
said Alice,
"Look here, Alice," said Tom
angrily, "if you mean that you ex-
pect me to behave like a Methody
parson, I have. I mean to get on,
and Waterman can help me; and—and
— I say, Alice, don't look like that!"
for the look in the girl's eyes had
almost destroyed the influence which
Waterman had over him.
"I am going home now," said the
k
r
t
u
11
0
5
e,
e
d
t do you want to break my heart?"
Still Tom was undecided. Ile want-
ed Alice more than words could say;
he felt there was no girl like her in
all the wide world, and he knew that
the last few months had not done him
any good. But there was another
side. He was only a weaver, and he
e had been proud to associate with
Waterman, who was friendly with big
manufacturers. But to give up
u Alice? No, he could not do that. Be
" heard a loud laugh close by his side,
and walking towards the Band -stand
" saw Polly Powell with Jim Dixon.
(To be continued,)
g •
"May I come with you?" asked
Tom.
"That depends," replied the girl;
"either you must be as you were when
I first walked out with you, or we
must part."
"You mean good-bye for ever?"
"just that," she replied. "Oh,
Tom, can't you see! Can't you see!
Won't you promise, Tom? I don't
know anything about young Water-
man; but I know he is not having a
good influence on you, and, Tom, why
a
fit
a
aT
t
There is no failure except in no
longer trying.
A LINE OR TWO.
Send me a line or two,
Toiling me how you (10--!
Send me a line or two,
I long to hear!
Yon are so far away,
I Miss you every day—
You are so far away,
NCO you were near!
Tell me the little things,
Nothing of wars or Kings—,
Tell me the little things,
Dearest to me.
Do your thoughts ever turn
To the far hearts that yearn?.
Do your thoughts ever turn
Over the sea?
I canna let you go,
Because I love you so—
cannot let you go,
Out of my life!
My love shall be a shield,
My prayers a blessing yield,
Foie you upon the field—
All through the strife!
Nina Moore Jamieson.
SIGN "OF MEDICAL GUARD."
St. Andrew's Cross a. Sign That a
Doctor is on Board.
When warships are in harbor one of
them is nearly always seen flying
from her yard -arm a flag consisting
of a white St. Andrew's Cross on 0
blue ground. This means that there
is a doctor on board, and that she is
the ship that is "medical guard" for the
time being. If medical assistance is
required on any other warship in the
harbor whose own doctor happens to
be away, it can be obtained from the
vessel flying the flag in question. By
this arrangement medical officers of
the fleet are able to :obtain leave in
regular rotation, one always being
left on duty in case of emergency.
Where a number of ships are anchor-
ed, it is, of course, very essential that
it should be possible for any of them
to tell in a moment where the doctoi:
on duty is to be found, so that he may
be summoned without delay.
DOMESTIC SCIENCE AT HOME.
Second Lesson—Water,
Water forms about three-fifths of
the total weight of the human body,
and on this account it is a necessary
constituent of the blood stream.
The solvent properties of water are
well known. Water acts as a carrier
throughout the body and is an active
participant in the process of digestion
and elimination.
The temperature of the body is re-
gulated by the presence of •water in
the blood. The blood flows from the
warm interior to the cold exterior of
the body, and the water in it acts as a
distributor of heat.
The chemical processes of the body
are carried on by the aid af water, and
for this reason a large amount of it
is necessary. Two quarts daily is the
least amount that a healthy body can
perform its duties on. This amount
may be taken either plain or in bever-
age.
The presence of mineral deposits
and gases in water determines its
character. Where these substances
are of a pronounced nature, we have
the so-called mineral water and effer-
vescent waters. These waters have
a medicinal value and are very often
prescribed by physicians for various
derangements of the stomach, kid-
neys and liver. They are also order-
ed for use in eliminating the tindesir-
able acids and deposits from the body.
Its Source and Uses.
Water can carry many infectious
diseases, and f or this reason, when the
character and source are unknown, all
water used for drinking purposes
should be boiled,
To alleviate the flat and insipid taste
ten with
tles and
top and
of boiled water, it may be bel
an egg -beater or filled into bot
a space left for air at the
then shaken. This will incorporate
air into the water.
Distilled water has the valuable
mineral elements removed, and be-
cause of this it should not be given to
children. Do not use water from
wells or springs unless you know that
it is free from contamination. If
there is an epidemic of any diseases in
your locality, play safe: boil all your
drinking water.
Drinking a glass of water before
meal time stimulates the digestive 1.
juices and prepares the stomach to re-
ceive food. Drinking water with the
meal depends entirely upon the in-
dividual; if the individual is stout, it
will cause an increase in weight.
Drinking a glass of water after
meals will help the process of diges-
tion, as it is well known that all foods
must be reduced to a liquid state be-
fore digestion is complete. The' tem-
perature of water should be from 45
to 55 degrees Fahrenheit. A glass
of hot water acts as a tonic if taken
upon arising in the morning,
PURE MILK SUPPLY
OF DENMARK
CLEANLINESS OF THE DANISH
DAIRY IS AN ART.
A Description of the System in Vogue
in the Co-operative Dairies
of Copenhagen.
Denmark has attained a distinction
of which any 'nation might be proud—
She ensures to her young children the
daily, yearly supply of pure milk,
says Marion Jameson in The World's
Work, Since more than half of the
farms of Denmark are associated
with the co-operative dairies, it 1 ol-
I owe that ideal conditions for milking
must obtain practically throughout
the country,
Milk is the one essential huma
food. And yet no other factor contri-
butes so heavily to mortality as taint-
ed milk, Unfortunately this uni
versal food is one of the best breed-
ing -grounds for good as well as for
dangerous bacteria, Introduced into
the purest milk, bacteria increase en
ormously—uncovered milk is alway;
liable to infection.
Cleanly milking from the Danish
point of view does not begin and end
with a clean cow; it is a far cry from
the cow to the child's mouth. The
milkers, the pails, the sheds in which
the cows are milked, even the walls
and the floors; the transit of the milk
from the farm to the retailer, and
thence to the consumer, are all in -
chided in the Danish programme for
pure milk.
The Life History of the Milk -Can.
The life history of the milk -can in
Copenhagen is interesting. To start
with, the cows are kept in bright, airy
sheds all day; only in the summer
months are they allowed open-air pas-
ture, for the effects of cold and rain
on the milk yield are well known.
There are no fences in Denmark; the
cattle are pegged down and moved
systematically over certain restrict-
ed areas.
Tho beasts are examined by veterin-
ary surgeons twice a month; twice a
year they are tested with tuberculin;
as in many cases tuberculosis of the
udder is very rapid and its early de-
tection imperative. These veterinary
surgeons not only examine the ani-
mals, they also inspect the conditions
of the cow -sheds, the food, the milk -
pails, and report on the yield and
quality of the milk of each cow.
The cows are never milked in the
shed; in the summer they .are milk-
ed in the fields, where carts are sta-
tioned to career the milk immediately
to the refrigerators; in the winter
they are milked in scrupulously clean
rooms-seteartirt entirely for the pur-
pose. Even the milk -pails are spe-
cially constructed; they rest in an out-
er receptacle filled with crushed ice
and salt, and in this way the milk
loses its cow -heat, micro-organisms
do not develop, and the milk keeps
sweet longer than three days.
Refrigeration and Analysis.
The milk is conveyed at once to the
refrigerators, where, by the unlimited
supply of ice it is cooled to 50 dn.
Celsius.
The milk begins to arrive at the
premises of the company at Freder-
iksberg, a suburb of Copenhagen, at
about 9 p.m. Upon its arrival it Is
sampled for subsequent analysis,
asted, and its temperature noted.
The milk is analysed both on the pre-
mises and in the chemical laboratory
01 the university, the director of
which publishes monthly the result of
this daily analysis.
The skimmed milk and ordinary
sweet milk are then placed in the
cans (as they are) in large ice tanks,
after being sampled and tested, there
to remain till early next morning,
when they are run through a filter,
and tapped off into the vessels in
which they are to be taken round the
town.
The cream, after being weighed
and sampled, is filtered, and then bot-
tled in clear glass bottles, which are
laid away in ice until delivery next
morning. The "children's milk," so
called on account of special precau-
tions having been taken to secure its
absolute purity and wholesomeness, is
likewise put through another filter,
and bottled.
The Filters.
The filter consists of two enamelled
Tested Recipes.
Strawberry Jam.—Hull and wash
berries, then draM and cover with su-
gar, Stand over night. In the morn-
ing put in a saucepan and cook until
thick. Stir constantly to prevent
burning. Fill into glasses and, when
cool, cover with paraffin. Store in a
cool, dry place. Use three-quarters
of a pound of sugar to one pound of
fruit.
Cherry Custard.—Line a pie tin with
good pastry. Fill with stoned and
cooked cherries, well sweetened. Pour
over them a custard made of one cup
of milk, pinch of salt, one egg and
four tablespoonfuls of sugar, Bake
in moderate oven until the custard is
well set.
Rhubarb Cheese.—Cut one pound of
p
rhubarb in one -inch pieces. Place
in saucepan with one-half cupful of
water and steam until tender. Dis-
h
solve one-quarter ounce of w
gelatin in
ust enough water to cover, mix with
the hot rhubarb and one pound of su-
gar, then bring to a boll. Cook for
fifteen minutes. Stir frequently, Pour
into molds that have been rinsed in
old water and set geld() to mold. Fil
enter with custard made of yolk of
two eggs, one cupful of milk, one.
quarter cupful of sugar and one-half
teaspoonful of vanilla. Cook until
custard thickens, then set aside to
cooL When ready to use unmold the
rhubarb, pour the custard around it
and Serve,
Gooseberry Jelly,—Two
"But where?"
• "To a kind of club we have at the
Rose and Crown. Come now, Alice;
it's no use looking like that; you can't
expect me to be a ninny. Besides,
Waterman's a swell, he is the son of a
squire."
"That is how you are going to spend
quarts of
gooseberries, two pints of water. Pre-
pare the gooseberries and add the wa-
ter. Then place in a'preserving ket-
tle and bring to a boil. Cook until
very soft, then drain, using a jelly
bag. Measure the juice and allow an
equal measure of sugar. Now re-
turn to the kettle and boil for five
minutes, Add the sugar and boil or
five minutes until 221 degrees Fahren-
heit is reached. Pour into sterilized
glasses and store in the usual manner .
When Food Is Wasted.
When anything edible is allowed to
go to the garbage pail or allowed to
spoil for lack of proper handling.
When too much is served at a meal.
Uneaten portions aro left on the
plate and later thrown into the gar-
bage pail. Learn to know the needs
of your family and serve each no
more than you think each will want,
. When too much is prepared for a
meal. Unserved portions are likely
to bo thrown into the garbage pail or
allowed to spoil. Many housekeepers
do not know how to use leftover foods
to make appetizing. dishes.
When burned or spelled in cooking,
Improperly preparedor poorly sea-
soned food will be left on the table
and probably wasted, Buy food
wisely and then prepare it carefully.
When handled carelessiy. Buy clean
food, leeep it clean until used, and be
neat in all details of cooking 1111(1 serv-,
Mg. This leeserei waste, and is a
valuable health in_aeure as well,
iron tanks placed at different fevele;
in the bottom tank sire three layers of
gravel, that in the lowest layer about
half the size ofit pea, in the middle
layer somewhat smaller, and in the
third or top Myer a little Jaeger than
a ,in'head. The layers aro eeparat-
ed from each other by perforated tin
trays, and on the top of the upper-
most layer of gravel are six layers of
fine cloth,
The Cans.
The elms, after being filled and
weighed, are labelled, tied up with a
thread, sealed with a leaden staMP,
and taken off to the milk carts for
distrib ation,
In the bottling roorn the milk is led
by a pipe into a machine similar to
that used for bottling beer, At jut
such a rate that it will keep six small
taps going, From these tape a skill-
ed bottler fills clear glass bottles'each
of which holds an imperial pint; as
these are filled, they are passed on to
a woman, who corks them on to the
sealers, who first tie threads across
the cork, and then put on a leaden
seal, and the bottles are then placed
111 racks—in boxes put there by dif-
ferent vanmen, each one of whom
knows the number he requires.
It is interesting to note the differ-
ence between the "sealed" milk bot-
tle of Denmark and that of England,
where the milk is "sealed" with a
small cardboard disc placed in the
mouth of the bottle, which a dishon-
est dairyman can easily detach and
replace. That dreadful, grey, greasy
zinc can of the ordinary English dairy
is unknown in Denmark.
The company's vans which carry
the milk to the consumer are so con-
structed that the millc-cans are lock-
ed in the van, and can only be drawn
through dust -proof taps. The men in
charge of the vans cannot tamper
with the milk at all. The sealed bot-
tles of cream and children's milk are
kept in another part of the vehicle in
trays containing crushed ice.
Where Cleanliness Is An Art.
The cleanliness of the Danish dairy
is an art. There is no superficial
swilling of cans and pails. Floors and
walls, cans, bottles, and pails all re-
ceive the most scrupulous attention.
The cans are cleansed in the, fol-
lowing manner. They are first rinsed
inside with a powerful jet of dead wa-
ter, then they are washed with hot
water and soda with a brush both in-
side and outside; after that they are
forced through some strong lime and
water, on a wheel, and finally they
are placed over a jet of boiling water,
which is injected upwards into each
one.
The bottles as they come in are
most carefully washed with hot water
and soda; the inside is then scrubbed
with a revolving brush and boiling
water, and the outside is treated in
the same manner with a small hard
brush, after which they are carefully
limed with clean cold water.
115
Two
Reasons
Why
A Transportation Reason—So
the dealer MU ',order out his
fertilizer in cars loaded to full
capacity, which hold twice as
numb as average -loaded cars.
Just half as many care are
needed—the other half are set
free 1 or other uses, Freight con-
gestion is relieved. You stand a
better chance of getting your
f ertilizer,
A Patriotic Roaconr-So all our
industries, all our national le•
sources, all our efforts can give
a full measure of war -time ser-
vice, and so fertilizers can have
a chance to increase our na-
tional food supply.
Write for Particulars
SOIL IMPROVEMENT COMMITTEE
of tho
NATIONAL FERTILIZER ASSN.
Portal Tolagroph Bldg. M12111,9 Bldg.
Chicago Dunham
iiifigNEWEEMTIEraNdr
The gravel used in the filters is
cleaned by boiling and stirring it
about in hot water and soda till the
water comes off quite clean. It is
then steamed at a temperature of
about 802 deg. Fahrenheit The filth
that comes from the gravel is aston-
ishing and disgusting; yet more care
and eleanliness than that shown upon
the farms supplying the company
could not possibly be observed.
Cleanliness of the Workers.
The personal cleanliness of the
Workers is no less insisted on; shower
baths are provided, and the employes
are expected to use thein every morn-
ing; their clothes are constantly
changed, and if any infectious disease
occurs in any of the workers it is
at once reported. 'Very wisely the
workers are paid full wages while
they are on the sick -list, and thus
there is no fear of detection or at-
tempted concealment of the complaint.
kIalf washed pails, the breath of a
consumptive millunan, or the dirty
hands of a dairyman are not permit-
ted in Denmark to carry death to
hundreds of little children.
To walk through the airy and spa-
cious rooms, to see the wet and shin-
ing floors and walls, and the lustre of
glittering bottles and pails is to real-
ize the beauty of cleanliness; and the
fresh smell of the place, the white
clean clothes of the workers and their
well -scrubbed clogs, give one an idea
of the purity of the milk that goes to
Danish nurseries.
Cuban deposits are estimated to con-
tain all the way from 2,000,000,000 to
8,000,000;000 tons of iron
THE COAL SHORTAGE
The anticipated shortage in hard
coal affecting thousands of Can-
adian homes may become a reality
next winter if consumers delay their
orders t6 the dealers till fall.
This is the opinion of railway men
who say that while they are doing
everything possible to assist Mr. C. A.
Magrath, Controller of Canadian Fuel
Supply, the co-operation of the con-
sumer also is necessary to rnee': an
undoubtedly serious situation.
The hard coal used in the east for
the average furnace is imported from
the United States, and the problem of
supply is largely a problem of trans-
portation. Owing to the shortage
of labor and a very hard winter, the
Canadian Railways last year faced a
severe congestion of traffic, which was
accentuated during the winter months
by the demand for furnace coal.
In order to prevent if possible a
similar condition next season, the
railways are concentrating ,every ef-
fort on the supply of coal -carrying
equipment. The Canadian Pacific, for
instance, has decided to adapt at once
and concentrate a considerable portion
of additional freight equipment for
coal haulage, increasing its capacity
during the next six months by cars
capable of hauling over a million ad-
ditional tons during that period. It
is withdrawing a large number of cars
from other services, is adapting other
types of cars, and has just put into
force a new rule under which every
foreign coal car is at once returned
empty to the mines for fresh coal in-
stead of being delayed -by loading with
return freight, although this move
means added expense.
Within a few days the coal mer-
chants will thus haVe prospect of
rapid deliveries, but unless consum-
ers co-operate by giving their orders
to the merchants now for their win-
ter supplies, then unloading cars
quickly, the congestion experienced
last winter will be accentuated and
prices may rise to unheard of heights.
Consumers are also recommended to
be exceptionally careful in the use of
coal, avoiding waste and burning wood'
where possible. The merchants
themselves are also being asked to co-
operate by having cars loaded to the
maximum capacity and by promptly
unloading the cars as soon as received,
thus releasing them for further ser-
vice.
The situation apparently is more
serious in the East then in the West,
owing to the accepted use of box cars
in the latter territory. Tho supply of
the open ears required in the east is,
however, limited, and unless deliveries
are spread More than they have been
over the summer months by the re- a
oommended co-operation of consum-
ers, the approaching winter will come j
with tragic force upon the Canadians
in Ontario, Quebec, and the Maritime s
Provinces,
The coal, according to Mr. Magrath, T
is available. The cars, according to a
the railways, are coming—but will 5
h
fi
EDMOND AUGIER
HERO OF FRANCE
ONE UNWRITTEN,,STORY AMONG,
MILLIONS OF THE WAR.
Shot Against a Wall by a Hun Firing
Squad, But Escaped With His
• Life to Happiness.
His name is Edmond Augier. He i
a Breton, a farmer's son, hardy and
strong, one of those of whom it is
said in his native province that they
have "soul riveted to the body, and
whose heart is of oak," writes Henri
Basin from Paris.
He had been a sergeant in the
Battalion of the — Chasseurs. In
February, 1916, he was on patrol out-
side the French lines. His work lay
in the open, close to a shattered wood.
He heard a noise, and in investigating
was separated from his five compant-•
one. Advancing cautiously, he found
himself suddenly confronted by eight
Uhlans. Turning quickly, he endeav-
ored to escape, but finding this impos-
sible he stood ground behind a tree
and dropped three of the enemy with
revolver and rifle. The other five,
furious at resistance from a single
man, fell upon him,,and after capture
tied him to the tail of one of their
horses, dragging him at a slow trot
within the German lines.
Wounded, bruised and exhausted,
that destination was reached. And
then he was taken before an officio;
who, after hearing his tale, condemn-
ed him to be shot against a wall.
Without either food or drink, he was
thrown into a cellar, and at daybreak
the next -morning led forth for execu-
tion with four fellow victims, all civi-
lians, allsold men, one the Mayor of
the occupied village. Augier was
ranged alongside them, and a detail,
without further ceremony, fired.
Feigned Death.
Four fell dead ,and the chasseur
fell, toe, with five bullets in his body,
two in the right leg, two in the right
• arm and one through the right shoul-
der. He had ready wit enough to sink
limp to the ground,, as if death had
come to him tie it had to the others,
and he lay perfectly still, despite pain,
despite the awkwardness of his posi-
tion, in which his wounded arm was
under the body, and his cheek touch-
ing the newly dead shoulder of a fel-
low victim. In a moment the German
officer game up close, looked at the
five prostrate men for a second and
fired five shots from his revolver, one
in each body. The bullet intended for
Augier furrowed a ridge to the bone
across his forehead. He felt its burn-
ing passage, the trickling blood, but
lay still as if truly dead,
All day he laid there in the cold,
suffering, but with gritted teeth
waiting for the night. Would they
come and bury before darkness? He
did not know. Ho only prayed and
thought of his Brittany home, of his
mother.
Withw.it
the early dark he cautiously
raised his head and seeing no one
crawled away, finally after what
seemed hours dragging himself to the
open beyond the village. There ha
was found unconscious by a Garman
patrol during the night, taken for a
member of a French patrol that had
bean wounded in a skirmish and re-
moved to a field hospital. On the way
he asked himself if he would meet the
officer or any of the squad that had
executed him.
In the hospital he was given medi-
cal treatment. The German surgeon
looked at his wounds and said the
arm would have to be amputated.
Augier answered he did not want it
done. "But it will be useless.and you
may have blood poisoning," was the
.eply.
"Let it be, bandage it, but let it be,"
answered the soldier free., Brittany.
Reaps Life's Reward.
And so he was sent to the rear and
ater to a hospital in Germany, and
fterward to a prison camp, He suf-
ered the tortures of hell during the
ourney. And he reached his prison
home" with his forehead healed, but
hewing a livid scar, his leg usable
with a stick, his arm a withered thing.
here he remained until four 'menthe
go, when he was exchanged through
witzerland as one of the hopelessly
minded. And when he reached Paris
e was sent to a hospital, where the,
ve bullets were extracted. Those in
the arm had destroyed nerves and
ligaments. Muscular power was for-
ever gone, So after two operationi
that have left him slightly less a crip-
ple than when he entered, he was dile
charged. That was a fortnight ago,
To -day he wore a new uniform upon
which were the Medaille Militaire,
the Croix de Guerra, the Legion of
Honor, the uniform eef a sergeant ,,of
chasseurs, Ho is about thirty, brown -
haired, brown -eyed, the eight' leg stiff
at the knee, the right arm withered,
across the forehead from temple ;to
temple a livid scar, '-
To -day is his wedding day. He had
met his bride in the hospital, when"'
she had nursed him, And the little
god with the arrow had done the rest,
They are going to a Brittany village,
where the hueband has a little farm
and whore they will live out their
young and, 9 may, old lives,
If You have a dop 01 d do not teach
him to behave as well in his way as
you eyelid do in yours, it is your fault
if bl fr.ts Into mischief and does
carry the coal only if the orders are
known before winter puts on the
brakes.
2 and 5 lb. Cartons -
1.0, 20, 50 and 100 lb. Bags, Canada Sugar Refining Co, Limited, Mon Ted.
11,
Redpath refining methods produce no second
grade sugar. We make and sell one grade only—the
highest—so that you will never get anything hut the
best under the name of Redpath,
"Let Redpatlz Sweeten ie." 9
;