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I 1 â- !â- â-  'fULU f f 'I^^V^rW Vm U a 'â- 'â- 'â-  t i Til*? Home 8EU0CTED RECIPE3. 8c<i l>i« may bo made from veriest â- craps of aiiy sort. Form these Inlo * stuw, add cooked potato, carrots, and a litllu onion. Cover all with a light. cru3«, uiid serve directly the cruhl Is done. Dried tongues should bo set to warm water and allowed to soak twenty-four hours boforo cooking;.' A tongue must be boiled very slowly, or il will bo hard. Cranberry Pio.â€" Take half a pint of cranberries, a toacupful of stnnod raisins, two or three apples, peeled anil cored. Add sugar to tasto, and cover with good short crust. Coolt steadily till the fruit is quito done. For Splcod Milk.â€" Put one ounce of btick cinnamon Into one pint of old whisky, and macerate for a fort- nlKlit, shaking constantly. Then strain ofl the whisky Into a clean bottle. Take one or two table»i>oon- fuls in half a pint of hot milk. This is a good rome<ly for a cold in Its early Htagc, and Is very sustaining. nice gruel is popular with children if made as follows: Mix a tablospoon- ful of ground rice with on* pint of milk till perfectly smooth. Boil over a hIow fire with a little cinnamou and nutmeg, stirring cnntitiuatl.v. When quite cooked, sweeten to taste, and serve with a piece of butter Stirrid Into it. I'olnto Hogout. â€" Mash three ounces of cooked potatoes, flavor them with two ounces of chopped loan ham and an onion (parboiled and chopped), half a teaspoonful of mixed herbs, pep|)i-r and salt. Mix two eggs with the mixture, then lightly add the whiti-s of egg. Ila\o ready a pan of hot fut, (h-op the mixture in by dossrrt.spoonfi.l.s. Fry nicely, and drain on thick paper by the fire. Servo piled high and gtu-nished with chopprui parsley. Konst wood pigeons make a Rood dish (or a small party. Oarpfnily clannRo nonio young pigeons, then dry thi-m with a cloth. Put a table- spoonful of butter, add some chopped onion and parsley, season with i)ep- per nnd salt, tnsldo each bird. Tie a ttiin rasher and two vino leaves over the breast of each bird, and roasf steadily for, twonty-fivo minutes BnHto continually with clarified drlp- plnp. .Serve with bread sauce and brown gravy. Jelly sauce for game and roast mutton. â€" Melt o quarter of a pint of red currant, rowan, or grape jelly In a soueepan. add half an ounce of butter: cut In small pieces, lyet nil boll ffir one minute, and juHt before serving stir In a tablespoonful of sheiT," nnd the same quantity of thick brown gravy. For Corn Heef Ha.sh.â€" Mince the beef lliM'ly and add an equal portion of cold potatoes, clioppwl or mnshod, and one small onion finely chopped. Season well with salt and popper. Put Into a large, deep frying>-pan <x piece of butter the size of a hen's egg, and half a cupful of milk. When these are hot put in the beef and pototoos, stir thoroughly, nnd as soon tm the mixture is hot place it on n ver> hot dish ami sen-o. Salt beef Rlioulil bo UHfxl, and an excellent brenkfaHt dish results. Stulied Cabbnge. â€" Clenn.so, soak anil Ixiil a large, firm head of caW bnifi' until tender. Rcrupo out the in- side, leaving enough for n solid outer wall. With the scraped cabbage mix a Clip (.1 fine broad crumbs, a little sail, pepper and celery seed and one small onion cut (ijie. Itwit this up with a teaspoonful of butter nnd three eggs. Fill the cabhage with the RtuflRng, tie around It a strip of cloth anil bake until brown. nuked Ham.â€" Soak the ham In cold water over night. Itemove it from the water and r<yvor the port that Is not eovcrod with skin with a paste of Knioothly-mlxed flour and w.itor, taking care that It is of sufUclont thickijose to keep In all tlio meat Juice. Bakn In a moderate oven, al- lowing twenty-(lvo minulas to every pound. Hemovo the casing and skin and cov«r with breadcrumbs. Put In the oven until It bocoines a gold- en lirown. USEFUL HINTS, Molhor-of-pearl articles should bo cleaned with whiting and cold wator. 8no|i discolors them. Ki.p (lowers fresh by placing a â- nniU piece of camj)hur or a pinch of [ Salt In the water In ji-hich thoy â- tanil. A curtain which has a hole In It can l)ii mended In the following man- ner; Cut a ple<;e from un old cur- tain a Itttio larger than the hole, dip the edges In cold starch, place over the liole, and Iron. Knamellcd ware mny bo perfectly scoured by the careful use of finely pounded pumice-stone. A fow drops of ninnionia In a pnll of wnter will perfiirni the ordinary cleansing with- out rcsorllnp to the scouring. Loo.so knife handles can bo sntls- factiirily mended by (Hliiig the cavity In the handle two-thirds full of rosin and hrlckdust. Heat the shnnk of the knife, and while very hot press WANTBD-LADIES TO DO PLAIN find IlBhl saving at home, whole or sp-ire lime, good pay. Work sent any ilislance, chnrges pnid. .Kend .slfimp lor full parllrulnrs, NATIONAL MANU- FAClUniNG CO., MonUcal. It into the handle, holding It In place until (Irmly set. llceswax and turpentine (*ould never be placed on a stove In tJfder to melt the wax. Accidents frequent- ly result from this. Cut the wax In- to shavings and cover with turpen- tine. In a few hours the wax will dissolve and form into a jelly. Hub the hands with dry salt after having had them Id water for • length of tlmo; tflorwaros rinse them and wipe dry. If this is done daily after the housework is (InlHhod It will keep the hand* smooth, clean and white. Lace often los'cs Its freshness, though not sufUcieiitly soilod to re- quire washing. It is a good plan to lay it aside for a weok la tlssuc- papor and under a heavy weight, having iirst covered the soilod parts with calcined magnesia. In making a custard the whites of the eggs are not a necessary ingre- dient. Use the yolks to thicken the milk. In the proportion of one yolk to a cup of milk, 'Phe whites of the eggs may then be used as a garnish] for the top of the eusturd. j To improve green peas which have become old and dry place two or three large lumps of sugar in the wo/- ter in which they are to be cooked. Vvhcn quite cookud, take the sauce- pan o(T the lire, and let the peas lay in tho wator fur five minutes before straining. To clean gloves lay them out on a clenn table or board, and rub a mix- ture of (inoly powdorod fullur's-i-arth and alum In equal quantities. Itrush olT and sprinkle the (,Ii>v(m with dry bran and whiting. La.stly, dust thor- oughly. Ulove-treoB are useful for clcanlug In this way. Cake can bo eauily and quickly made by beating up three eggs and a cup of castor sugar till very stilT, add gradually a cup of self-raising flour, and pour into a well-groa.sod and paper-lined flat tin. Hako till a light fawn color, then quickly spread with jam and rell it up. A good lire extinguisher can be made with very little trouble aa fol- lows: Put three pounds of salt in a gallon of woter, and odd to this or.o and a half pounds of sal amiaonloc. liottle this liquid, keep In various places about the hou.se. so that when a (ire is discovered it may bo quickly extinguished. Lemon cheesocake is made with six eggs, quarter of a pound of l)Uttor, grated rind and juice of four lemons, and one pound of granulated sugar. Melt the butltrr slowly in an enamel saucepan, add the lemon rind and Juice, ond lastly the suj^ar. Stir well till tho ndxturo bolls, pour inlo a jar. and cover when cold. Cook slowly, or It will burn. Luiuun cheesecake will keep a long time. THE WIZARDOF WELBECK THE MOijT MAIiVKLLOUS HOUSE IN ENGLAND. AN OLI)-FABUJONKr> PICKLH). Thi.s recipe dates back to the timo of Charles the Second. At that tinve there was a thoroughfare called Pickled K4;g Walk that led from tho city of Loniinn to ('lerUenw.-ll, a northern district of tho dear old town. There was a tavern in this road famous (or its picMisI eggs, nnd it is said that tho merry monarch once slopped at tho tavern and par- took of llieni. To 1 qt. vinegar allow one tea- spoon black poppor, 1 ten.spoon white popper and half oz. whole ginger well bruised. IJoil tho oggs for 12 min- utes, then dlj) them in cold water, and carefully take olT tho shells. If any should ho broken in handling do not use them, as one broken egg would spoil all tho rest. Arrange tho eggs with cure in a mnnll crock or In largo open-mouthed bottlas. Now put the pepper nnd ginger Into tlie vinegar and when it boils, let II simmer gently for lO nilnuti-R to ox. tract the flavor of the spices, cover- ing the saucepan closely. Then while hot pour it over tho eggs and when t-, . . cold tlo down closely to exclude the i ii' Dl U 1 S 1 O 11 air. In one month tho eggs will bo ready for use. Vagaries ol the IMe Duke and the Re- markable House That Ue UuUt. The formation of a limited company to finiince the cisimanl to the Porl- hind estates and tlUe calls ultention to llic vaeiiries of the lute Duke und the rurnurkible house thai he built. To describe Welbeck as unique among the stately homes of England i.s the sheerest platitude. lis grout park, mined and honeycombed wilh btoud tunnels and subterranean foot- ways; its palatial hou.se, with its undcr- j;rouncl suite of splendid room.s, includ- ing the picture gallery excavated from Hie solid clay; the lordly slablcs, wilh the neiKtiboring tan gallopâ€" an im- mense glass arcade with a strnltihl run o' nearly a quarter of a mile; the spaci- ou.s riding school, 130 yards long by : 5 yuril.s wideâ€" Ih&se things are known to have no like atnong the habitants c( men the world over. Even .so was the builder and maker ol "modorn Welbeck a man distinct from all others. He stands as grotes- quely in the long galleries of eccentric liiiiiianlty as Welbeck among the mnn- siotus of this or any other age. Mad h-' lived centuries a^o he would now !>.• disini.s,sed as a mythical creation, even as Hobin Hood, his fellow-hero of Sherwood, is written down a figment of legendary growth by latter day histori- ans. In IWi Welbeck was little more than a farmstead, a rambling and ill-a.«sort- ' concoction of buildings. With the house-building passion of his ances- tress, OLD BE.SS OF HAnDWICK, the duke addressed himself to the con- slruclion of Welbeck into a palace and wonderland that it now is. For eighteen years Welbeck became one vasi workshop. During the whole of that time the Duke employed on an a\crHge 1,800 workmen, including the llncsl skilled artisans In Europe. '.n some years the numbers ro.se to i.h(t) men. The weekly waj/es bill exceeded $15,(xn. and the total expenditure ran inlo .S3.').iino.OOO. Then were built those miles of sub- terranean railways and corriilnrs which make a rabbit wairen of Welbeck. Ev- erywhere over the estate huge "bull.s- eye.s" of glass obtnide in long lines â€" fiom the level sward where deer and callle browse, from the middle of ploughed fields, from long turf avenues, oven from the middle of the great lake before tho hoii.se. These arc the lanterns which light the undorpround tunnels nnd rooms by day; electricity serves the Slime puriio.se by niplit. The rnmblinp rnunlry mnnslon became a r'nla<^e: th^ sinliles. Ian gallop, and riding school were built; gardens of beauty were laid out. and conservatories erected by the mile. Of this transformation the Duke was the hidden magician. Privacy was the i-iiUng imssinn of his life. Me nnt only shut liiniself In Welbeck nnd renounc- el Iho outer world, but he also separ- eUfd himself from all contact with lii.s Fresh from the Gardens of the FIneot Tea-produoing Country In tha World. llOJIf A1IAI! CEYLON TEA, Black, Mixed or Green, Is Pure, Delicious anil Wholesome. For THin Babies THE nni'AT P.En OF WARE. In Shaki.'simaro's Twelfth Night .Mr Toby Belch urges .Sir Andrew Ague- cheek to pen n challenge, and to put in it "as many lies as will lie In the .sheet of paper, althotigh the sheet vvere Mg enotigh for the bed of Ware." This enormous bed, which was a wonder in .Shokespoaro's lime, and slill exi.sta in Ware, Is seven feet six Inehes high and ton feet nine inches .sqiiiire, so that twclvo people can lie comfortably In il. neautlfully carved It Is a splendid spe"!- men of antique furniture, dating 'rnni the days of Queen Ellzalx^th. This wonderful bed Is naturally an (dijecl if curiosity to many visilora, nnd it has been their custom to drink from a .'"nn cf beer a ton.st oppropriato to II. In tli« same room there bung o pair ,ij herns, upon which all strangers for- merly wore sworn. PART OF THE lIARi;. Mrs. Slarvemâ€" I noticed you exam- ining your plale In rather a quizzical way Just now, Mr. Smartlo. Mr. .Smarlieâ€" Why, yos, Iâ€" cr â€" Mrs. .Slarvemâ€" That's rabbit slow; perhaps you didn't know. Nfr. Smarllcâ€" Ah! That accounts for It. 1 Just found a portion of hair in it. "I feel quite lost tn-nlghl. Forgot to bring my new glasses. Who Is that nvfir-dros.s(;d woman by the piano?" "F,h? Thai's my wife." "Heg pardon. And who Is the scrawny girl in .blue standing by her?" 'That's my daugh- ter." "By Jove, how slupidl And tell me, please, who Is that gawky-lookin;; fellow with tho big ears who Is slnnilbi;; just opposite to us?" "riiat'a your own r< flection in the mirror, you Idiot." Fat is of great account to a baby ; that is why babies are fat. If your baby is scrawny, Scott's is what he wants. The healthy baby stores as fat what it does not need immediately for bone and muscle. Fat babies are happy ; they do not cry ; they are rich ; their fat is laid up for time of need. They are happy because they are comfortable. The fat sur- rounds their little nerves and cushions them. When they are scrawny those nerves are hurt at every ungentle touch. They delight in Scott's Emul- sion. It is as sweet as wholesome to them. Send for fnt tampU. Ba surs that this plctur« In ths (orm of « label l> on the wrapper of every bottle of Emulilon you buy. Scott Jr Bowne Chamtstt Toronto, Ont. COo. and $1.00 AUDnigglsU .^ Sold in Lead Packets Only, at 40c, Wc and Cic per pound. HIGHE.ST AWAMD, ST. LOUIS, 1904. By all Grocers. and The wlth- and the fellows. Only wilh his valet had he di- rect and constant contact. Any ser- vant or workinun who dared to ap- proach or address him was I.NSTANTLY DISMISSED. In the corridors of the house he built niches in the walls, and every servant was under orders to seek refuge in the nearest when they beard ducal fool- steps approaching. No woman servant was allowed in his sight. Though building and furnishing the house as a palace, the duke lived in two rooms. Mis food consisted of one clitekcn per diem. He ole half at one meal and half at another. These were liL. only meals, and they were served il the same manner. The table being prepared, the servants withdrew rung a bell to warn his Grace. Duke entered, dined in solitude out the assl.stance of a footman, again retired before summoning .s<'rvants to remove the dishes. Day after day. year in and year otit, his dress was the .same. On his head was a tall lieaver hat nearly two feet I tdgh. and under It a long old-fa.s1iion | ed wig. A big coal wa.s rnuITled aboul i his neck, and over his arm he carried a loose clonk. Wet or fine he bore a | quaint and large umbrella, whose sphere effwtually screened him from observa- j lion. His Irou.sers were hitched up at ; Iht knees and tied with pieces of com- j mon string In the manner favored by j navvies. Thus arrayed he roamed about the ! park, exercising a marvellous facuUy ! cf evading the oliservnilon of olliers.lt was to this end he undermined Wel- lieck with MILES OF TUNNELS. For a mile and a half he turned the high road from Mansfield to Work.sop into a broad subterranean way, grant- ing its free use to the public, and as uddltional compen.salion made a new high road above ground. Through snial- ' ler subterranean po.s.sages piercing the ; park in all directions he could go from i i|ie house to any part in the domains, 01' as mysteriously disappear and re- turn home. f'or the conveyance of his workmen i(. imrt from Welheck to their homes, rtiornlng and evening, the Duke kept t herd of donkeys, and each laborer rod? OP Ills ass to and from work. No np- pllcant for work was ever refmvi and if n man wa.s dismis.sed on one scelion he was cerlnin lo get another y b I'v cro.ssing the park lo where o'her w >rV was proeoedint'. The work iLi-elf wn^ of Iho most leisurely desrrioiion. In deed, ninny men .slept the day nwn-. n' Weltieck, and at night wortvl in Ihe neighhorinc qimrrie.s. thus s living I'le 'irohlem of serving two innsl.'is wilh 'omplele sfilisraction lo L:;l'i. - TVai • son's Weekly. mustered round their kettles, which tiiej liiined upside dow^ as a token of lo voll. To lose one of these kettles it Latlle was as much of a disgrace as lb* loss of a regiment's colors has been ii later times. MECHANICAL SCULPTOR. Machinery is helping geniuses do I lot of work in turning out line arts foj lie world's consumption. The "meci anical sculptor" is a case In point. II works on the principle of the automalh turning lathe, neprolueing absotutelf tie; outlines of any pattern placed in •' Tho mPchRMtcal .sculptor turns I block of marble fr^h from the quarry in.i, u .siutuc m an amazingly shorl time. The operator pas.ses a "pointer" over the statue to be copied, while R chisel at the other end of the machim whittles ofl the marble block to corre- spond. TIPS Fon iio^in sn.wEns. I'raclical Hints on How (o Obtain an Eo.sy Shave. Only experience can toneh the art of •having. Uiiforlunalcly this comes to many so Inte in life that by the linu 'liey have learnt to .shave tiuich unne •- essary agony has been endured. Tt obtain an easy shave, the first neces- sity Is In wash the face In soap and i.oid water, and dry the .skin thoroughly "iimedlnlely before applying the lather Then, the more the face is lathered, an.I (he thickor the lather is, the easier wiil I'p the shnvo. Tlio razor Is the thing, l.owever, that requires tho most at- 'cntion. HcmenilKsr, It Is not a smooth blnle, as th« imsc.lenlino Imagine, but I fine saw. as anyone who troubles tr i-laro It under a .stronc enough mognl- fying-glass can R-scerlaln for him.so'f. Such being the case, it Is Instifrielent to lake It over the face. It should b-i 'uovod In n .swaying manner, either from toe to heel, or heel to toe, as In"? â- -i.eolol Iward operated on may deman 1. Tho.se in doubt shntild try both ways, •ind a second's cxperienro of each wiil how which is preferable. The blade 'ilioiild be held nearly flat to the fnc tiecaii.se It is more effaeioiis In thi.s po- -Ition, and is less likely to daniace the -kin. If the .skin Is drown as iiohUv IS pos,silile wilh the left hand, Ihe hairs uiU he forced out and razed at a low- er level than otherwise. DANGEBOUS GUABOS. The Turkish Janizaries (yeni oakari, new .soldier) were originally Christian captives, who In the niiddlo of the fciirtoenth century were trained to he 'fie body-guard of Sultan Amurath I. nrlginnlly they niiml>er»id 1,000, tut ^'fler three hiimlrcd year.s they had in- erea.sed n himdreil fold, aiid tinier •^Dlyinan the Magnincent they formed a '( rco highly dl.srlplined, nnd noted f-.ir ih<. wild linpeluosily of Ihpir attaclc. The history of these Jani/.ariis alioiinds in con.splracies of every kind, so that nl Inst they l)eraiMO more dangerous lo itu Sultan than his fmvign enemies, the lowest nlTlcers of this force we;'e ilio cooks, who were bold in grcalesl esloeiii. They wore wooden spoons in I heir turbans, and on great occasions EARN CASH In Your Leisure Time If y ou could ."itart at once in a busi- ness which would add a good round sum to your present earnings â€" vriTH- OUT IMVESTING A DOLLARâ€" Wouldn't yoM do it? Well, we are willing to start you in a profitable business and we don't ask you to put up any kind of a dollar. Our proposition is this : We will ship you the Chatham Incubator and Brooder, freight prepaid, and You Pay No Cash Until After 1900 Harvest. Poultry raising pays. People who tell you that there is no money in raising chicks may have triad to make money in the business by using setting hens as hatcliers, and they might as well have tried to locate a gold mine in tho cabbage patch. Tho business of a hen is â€" to lay eggs. As a batcher and brooder she is out- classed. That's the business of the Chatham Incubator and Brooder, and they do it perfectly and successfully. The poultry business, properly con- ducted, pays far better than any other business for the amount of time and money invested. Thousands of poultry-raisers â€" men and women all over Canada and the United States â€" have proved to their satisfaction that it is profitable to raise cbicka with the No. 2-120 lU» No. S-3<t Egg* CHATHAM INCUBATOR AND BROODER. "Yours Is the first Incahwtor I have \iflod, und 1 \t1uU to atato I had 63 ctilokB out of 52 Pirgs. 1'hlK waH my Oral lot; truly a lUO per oont. hatch. I am well pleaMO<t with my Inoubator and brcxKlcr. Tnos. MoNiUOBTON, CUllUwack. ac." "My flrst hatch cams off. 17( flue chU^kii from IDOegKH. can beat that for the Or^t Irlid, and I got WTio s* early in tho spring, pleiwca with ineubator. I am wcU . and If I could not qo% unothor uionny ooitld not buy It from me. Every farmer should naro a No, 3 Chulliam Incu- bator.â€" K. W, Uamsay, DunuTiUe, OnU- "The Incubator you furulnhod mo works excee<llngly woll. It in eaidlr operated, and only neeiit) about 10 minutes attention every day. B. UcOurriik Muoaa Jaw, iLuia," The Chatham Incubator and Brooder is honeiitiy constructed. There is no humkug about it. Every inch of material Is thoroughly tested, the machine is built on right principles, tha insulation is perfect, thermometer reliable, and the workmanship the best. The Chatham Incubator and Brooder is simple as well as scientific in con- struction â€" a woman or girl can operate the machine in their leisure moments. You pay us no cash until after 1906 harvest. Send us your name and address on a post card to-day. Wo can supply yon quickly from our diBtrlbutlnff warehouses at t'aurary, Bran- don, XoKina. WlnnliiBg, New Wc8tinIn»tor, IVC, Montreal, IUlif»x, Chatham. AdJreHS all rurriwpoudenoo to thalhom. mi ^* Klanson Campbell Go..LimUed Depi. 33, CHATHAM. CANADA I'actorlos at Chatham, Ont„ and Detroit. Let as quote you prices on a liood Faunlnii Mill or itood Farm Scale. * r. \ y. '^' '• i , J \ \\ I ♦ H ^ t i