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mm THE m HOBTH-WEST AN AMERICAN'S~~TRIP THROUGH CANADIAN TERRITORY. Ml. ln.nrr.il*>. ef t*r >.rlk Wr >.,! r TraBC-t 'BtlaFBlal Bisk n *r Frank O. Carpenter writes M follow* in (he Buffalo Express : We people of the United Stale* have bat little idea of the rut extent of Canada and her province* Did the belong to the United Htates we would long before thie have buiit an empire upon her territory. Look at her agricultural area. From north to oath for a dietano* of 1.80O mile* the cereals can be cultivated, adutanoe about as far apart a* Rome n from St. Petersburg. The Province ol Ontario ii as wide, taking it* northernmost aud southernmoit points, Cleveland, O., i* distant from Mobile, Ala., and Canada can grow anything that <re can, with the exception of rice, cotton and tobaooo. Ontario grow* more corn to the acre than any of oar itatei, except Missouri, and the wheat fields of the Do* minion are among the beet of the world. The Manitoba wheat u noted in the mar keti of Europe, and it u aaid good wheat can be grown ae far north a* the Mackenzie River basin. Along the Canadian Pacific road I passed a number of biff farm* and there is one great agricultural stock com pany which runs its farms on a big saale and has i bout a dozen farms of 10,000 acres each. This company engage* in wheat railing. as well ae stock and sheep farming, and aims to keep about 4,000 acres under cultivation at each of its ranohei Ik ma:.- age* everything on scientific principles, and is, I am told, doing well. Ihi* is not the case, howerer, with some of the farmers here. Many young fellows hare come out from Kugland to pick the dollars out of the nil with kid gloves, who are now going about bare handed and red- noeed.with patches on the seatsof their pan- taloon*. Some of them are the good-for- nothing second sons of old families, who came here and bought land, thinking it would farm itself, and others were sent out by their rich father* to learn farming. A few years ago a number of ftltaJtr CASADIASS made a business of going to England and bringing back young Englishmen for agri- cultural tuition. They would get from $300 to |1,000 per year for bringing the young men here and having them work on their ranches learning practical farming. The young men when they arrived were allowed to do much ae they pleased, and between doing a little work at long intervals and making and hunting and drinking, they passed the time till they could persuade their lathers to buy ranches for them. A number of such men, and younger tons, are in the Dominion to-day. Theyarefacetiouily termed remittance men, becante they de- pend on remittance* from hjni* to keep them going. Numbers of good itories are told here of bow they keep up appearance* ana of the excuse* and argument* which they tend home to extract Bore money. The latest is regarding a British Columbia goopl-tor-nothing, wno had bled his lather until the old gentleman had written from England positively declining to send any more money. This state continued up until six weeks ago, when the boy wrote home an enthusiastic letter abon", his ranch and his prospects. Among other thing* he told hi* father that he had uow a stock of 700 blooded gophers on hi* place, anil if he had $30O 10 keep them in good condition he would come out all right. The name of gopher, ground squirrel, was a new one to the old man, and he sent the money. Hi evidently thinks hi* boy'* stock a fine vari- ety of sheep or cattle. The wheat crop of the pro vine* of Ontario in H93 was estimated by the Bureau of Industries at about ten million bushels less thac that of 189*2: the crop in Manitoba in 1493 was very little, if any, larger than in 1892. Considerable of the crop of carr.i-d over into the present crop year, allowing for this, it appears tolerably cer- tain that the) net exports from the Domin ion during the twelve month* ending Sep tember 30, 1894, will fall short of the quantity exported during preceding twelve month*. Some of the grandest scenery of this world is seen at IBS best under a covering of snow. The Canadian Pacific Railway run* for about a thousand miles through some of the most beautiful part* of toe Rocky Mountains and the Selkirk range. During the summer the side* of theie moun- tain* are covered with a dense growth of gren, though their top* are capped with snow and ioe. There is no vast desert of cactu* and sage bruin, such as you find on the other trans-Pacific ma is, and the pic turesquen*** and grandeur of the Rockiee are swin at their softest and best. I have seen them, however, under different as- pect*, and one ot Till KBMAHKABI.C XX 1'IRIINCES of my life was a ride wnich I took this week on on* of the engines of the Canadian Pacific Railroad down the wildest and roughest parte of the Rocky Mountains. Mealed in the cab of the engine near the grimy fireman, who was shoveling bushel* of coal into the furnaces, and on the other side of the boiler from the item faced engineer, I rode for mile* and miles it seemed almost an eternity to me tlirougl leng vista of ragged hills, which rite one above the other till they faefeaway intotn* f lacier peak* of the horizan. Hete a great river ef blue ice runs for miles along the track, and you know yeu are almost at the headwaters of the Colombia, which goes on its coarse down through Washington *nd Oregon and emptiex into the Pacific. Fur- ther back you saw the Saskatchewan River flowing toward Winnipeg and Hudson Bay, and a few mile* further you will find the rooky, blue Prater plowing it* way through great gorge* and over Tll i.i U. UBS SAXDS irh.ch so excited the gold hunters in the days of early California, and which, by the uie of modern dredging machinery, I am told, bid fair to excite them again. On through these water* Into icenery which almost take* away your breath. You think of the Texas cowboy who mad bis pile and awoke on* morning amid the finest of the mountains of Switzerland. His life had been spent on the plains, and the grandeur filled his soul, till he could con tain Irmielf no longer, and he threw up his hat and yelled, not irreverently, but lu> neatly, these woMs, " Hurrah for (Jod 1" Vw you lee Mount Stephens riling U.OOO feet above yon, and holding on it* top, just over your head, a glacier of green ice 500 feet in thickness. Now you pass Sir Donald, another vast mountain, whose naked, rocky peak, a* I went by it, had cast a great shadow on the iky, a thing I have never *een before in any mountain range or anywhere. Then on under mere g'acier*, through mighty hills which have beards cj gray, thin pines, each containing enough ' hrmtmas tree* to sup- ply the world ; on into ravines the rocky walla of which you could almost touch from the engine window, and out into other gorges, through wall* which are made of tone* piled one upon the other by nature's giant hands, till the height of the Tower of Sabel is surpassed and they *eem to reach to heaven it**lf. The scene change* at every turn, and the wonders of engineering in building a great road over the Rockies amaz* you. This road I completed in about five years. It made something like $8,000,000 of profit , 1 am told, two yean ago, and it ii one of the lew railroad* in America which are paying to day. It* eervice is good and the intention is to double the number of trains on tb mountain divison next year. You note the liffereno* between it an i one of our road* lh* moment you enter the can. The accent of the employees is Knglish, and every othcial is either a Canadian or an Knghsh- man. Even the negro porter of the sleeper of Canadian birth, and the dining-car conductor, who wore brass buttons and looked like Henry Irving the actor, said " don't you know," an.i really paid some attention to seeing that the passengers were served. Speaking of Fra/er River and it* gold deposit*, thu was, yon remember, one of th* RICnBST PLACER BIVKIL-. of the World along late in the flftie*, and something like fifty million dollar* worth of gold has been wached out of the *ands of British Columbia. The stream i* very rough and rocky, however, and much of it lias been inaccessible to the placer miners. It is known, however, :o contain great quantities of gold, and four different Ameri- can companies are now at work here trying to get this gold ouu They have had dredge like pumps made, which are to suck up the gold-bearing sand and throw it into a sluice box, which will extract the gold. The ex- periment is a new one, but it was tested only a day or so ago in the ihallc w water at the edge of the river, and some gold was the reeulU I talked last night with the president of on* ol these companies a Mr. Young who comes, I think, from Minnea- polis. Said he : " There ia no doubt but th*re> are million* millions of HOUSEHOLD. Baby's Compliment HI* fattier and mother worn bath away. And babr and 1 had been friend* all oaf ; Many and gay wore the game* we played, Baby orderen and I obeyed We nared not .it all for the rainr akjr. We built im a bloi-k houM three feet liie;h: We threw pine knot* on thr nurmry tire And watched the flamcn mount highe and higher, Wo hid in the moot improbable nooks, We looked iU the picture* in all hU book*; W ran in "tug" Mil his cheekn were red, And hU curl* were tangled about hi* head, .to when the twilight WM do sine down Over the tteldn and the woodland* brown, And nurse dci-larod we mint nay good-nlaht. He clung tome still In the -oft firelight. He ti-Ainsled my gown with hi* rough little feet. He climbed on my lap and kiuned me sweet. And ax he scrambled from off my knee. " You'd make a good mother, said baby to mo. I have had compliment*, now and then, From grown-up women and grown-up men, Some WITV .'Hinionplai IP, 4ome were new. Never wax ono of them rung *> true, Never was one teemed half so real ; Baby compared me to hi* ideal I & St. Q. Lawrence. How tc Hake Good Bread. The art of hreadmaking is a vary ancient one, and from age to age great stride* have been mad* forward, but itill to multitude* of housewifes it is a task, a duty they are specially glad to mark off the kitchen chore slate, if only for that bugbear reason "It i* so long lying around." Thi* avenion to the great weekly, bi-weekly 'or tri-weekly task is caused by the old-fashioned way of mak ing the " sponge" at night, leaving to rise until morning, and then kneading the bread and setting it to rise again, before finally baking it. The kneading has to be done the first thing in the morning, right after breakfast, before anyone feels in real ly good humor for manual axertion ; and therefore the bread dough doe* not receive th* attention and treatment which is abso- lutely necessary for good bread. It i* best to state clearly here that to make good bread mean* work with a large W" and not play, thus, by pawing and pinching the dough at a time when disin- clined for actively working it, the fault of Inefficient and incosaplste physical labor i* added to the other evils of what ought to be an obsolete method. When the average bouaewife i* told that under the improved mstnnd ihe can start m at, say, 10 s. m. to make her sponge and have the bread baked by 1 o'clock, she will, 1 trust, be disposed to give the idea consideration. When further it is claimed that to the welcome gains of time and eaae, etc., are added more wholesome bread better to the taste, that will keep fresh much longer, and furthermore that bread trade in the new way i* indorsed both by the expert baker and the physician, the advantages of making a change ought to be obvious. The medical opinion is ba**d upon th* fact that there is no need for any foreign in* gradient sucii as sugar and potatoes, that the fermentation is more rapid and the) natural sweetness in the Hour retained to the fullest extent, and that therefore the bread is more nutritious and easily digest- ed. It is somewhat difficult to describe any procee* u word*. It would be much easier show the detail with a practical piece of dough. Kut failing that opportunity I give the formulae for making two loaves. SBTTI*<: TUB sroxuft, In an ordinary gallon bowl dissolve two- third* of a fre*h oaki of yeast, with about a pint of tepid water. Add a very little salt, about as much as will lie on a dime; this cannot be gauged clo**ly, and thu only guide to the quantity upon dollars of gold in tbeee riven, and I think | t bVt the. mixture must not taste salt, bnt there is no doubt but that w* are going to , !_ , little "brack" If tha mixture is get out a large part of it. vV e lease certain ' (trip* of th* river from the Government a so much per mile per year. We now have under lease 57 mile*, and we have men prospecting snd locating -ther tract*. Our machine* cost us from four to seven thou- sand dollar* apiece, and I expect to see some of them earning a thousand dollars a day. In a month from now I can tell just what they will do. Each machine ought to wash ana reduoe 100 cubic yard* of gravel a day , and we can get out stuff from th* very centre of the river, where the most gold is supposed to be. In the old day* of placer ; ^"jj" thYn~Iea* it mining a man did well to wash out three cubic yard* a day, and here he had to rely upon the banks only." " \\ hat will be the result if yon sueceod as you expect ?" " It will make this whole country boom. I don't think there i* a doubt of our sue permitted to Mate salt at this stage, when the fermentation take* place it will be much salter. Therefore care is necessary until the quantity becomes, by use, more or lea* instinctive. Add sufficient Hour to make the batter thick enough to be beaten witn a spcon, but not any thicker. Beat it well, put the bowl in a very hot place, either on theshelf over the ran);*, or on a chair close to the front of the range. Cover with a cloth to keep otfihedust, being careful the cloth doe* not sag down and touch the sponge, rise. oees, and I expect to *ee a great deal of placer mining done in thi* way in the future. It is only applying to mining the machinery that has Men used for year* in dredging. If we succeed it will bring millions of capital to Vancouver, and will make time* good again." *> * " How are to* times here now ?" " They are hard here and all nver the world. The only place. I know where they are at all good is in South Africa, and you would b* surprised to know what an emi- gration i* teeing place to thit country. Within the past few month* at least 100 have sailed from here alone, and others are going. They expect to make fortunes in vast snow wallod gorge*, under massive | the new gold mines there. As for me, I overhanging rocks, in and out of tunnels and mow-sheds, now hanging above a raging river and uow shooting about curves into other canon* equally as grand. The oab of the engine wo* walled with glass, and I could see as well as though I had been riding on the iron snowplow fastened to its front in place ota cowcatcher. The great iron bone throbbed like a thing of life. It puffed out vast quantities of smoke in two spiral columns, and as we neared one of the little mountain stations it out the cold air with a steam shriek which made me think that all the souls in hade* were loose in- the Rockies, and th* pent-up agony of the damned was concentrated in the escaping steam of that engine. After riding a while, however, one's nervousness goes off. You see th* car* of the engineer, the parties of watchmen stationed at almost every mile of track, the frequent snow-sheds, where th* danger U the greatest, and yon can then note the wonders of nature about you. The scene ehauge* at every turn of the great wheels of the locomotive. Now th* moun- tain* on both *id* of the track rise almost straight upward in a snowy wall for hun- dreds upon hundreds- -it seems to me for thousands of feet, shutting out the sun and thsir tops feicsing the pure iky. Now you shoot oat 'aU> the open, and t here i* * would rather stay hero, There are about 3,000 Chinamen in this town of 20,000 people. Victoria, which is about a* large a* Vancouver, ha* a like number, and it i* from here that many Chinere are smuggled into the United State*. There are numerous trail* over the border, and many are taken in by s<-v We have no good protection of our Northern boundaries, ana I am told that quantities of opium a* well as numbers of Chinamen ar* taken in every month. The opium is prepared at Victoria, it is said, and smug- gled in. 1 1 takes only a small paukago to hold a pound, and each pound thus broughtin escapes a duty of Jl'i Ten pounds can easily be hidden, and a hundred or so pounds can be carried in a canoe. The hundred pounds would bring a profit of 91,300, so you see '.here is money in the business. I doubt not that Uncle Sam iose* hundreds of thou- sands of dollars In this way every year.and the only prevention would seem to be for him to swallow up Canada or to establish a HOW *t KiE.lli. In an hour *nd a h\!( the spongs will b* light. The bowl must then be transferred to th* table, and sufficient flour worked in to make a stiff dough. Then add a piece of sweet lard a* largo as a small hen's egg, and work it in with the hand so that it is thoroughly mixed and the dough will "leave the bowl clean" and in such a condition that it can bi "worked" and not stick to the kneading board. It is the sign of a good breadmaker that the board is always free from surplus Hour, and perfectly clear from all litter after the kneading once commences. Hour the board lightly around the cen- ter, being careful that it is very dry, and knead the dough vigorously for twenty minutes. This is a very important part of th* process and great car* should t>e taken not to break the dough or tear it that is to say, th* kneading should b* done with the lower end of the palm the "heel" of the hand, as it. .were and not with the fingers. Half the (.gar bread now mad* i* due to this ono fact of ignorant kneading. No amount of "pinching" will have the tin" effect of palm work. Tho dough should be placed in the center kneading, t*> which th* who!* attention must be devoted, with no time given to talking or looking out of th* widow. In fact, if kneading is don* properly u will be found that there i* no chance for atten- tion to b* given to anything else, any more than there would be in the case ot any other delicate domestic detail. Having progressed thus far, cut tb* dough into two pieces. Plao* one out of the way at the npper corner of the board. Take the other into the center of the board with the cut surface uppermost. Then with fingers and thumb* of oath hands work tke outer edges ef the out surface forward and slightly downward (with the same action a* that of inclosing an apple in dough for b*king)until the cut surface disappear*, and a smooth seamless ball remains, with a tiny gathering, like that of a bag, at the top. Repeat t he process with the other pieee of dough. TINS A.S'D BAKINU FIBB. Now ss to bread tins. They are of vari- ous line* ; th* tins I use meaeure at t he top nine inches long, and five wide and three deep. Carefully grease the tins, paying special attention to the cornet*; then place in each tin one of th* pieces of dough, and press it down with tha knuckle* well into the corners and along the side*, o that it will present an even surface, coming about halfway ny the sides of the tin. Then place the tins in a very warm place, such as the chair on which the sponge was placed to rise. They should b* allowed to remain ther* until the dough has risen to double its capacity or quite to tha top of the tin. This, if the heat b* right, will be in about an boar. Th* tin* ihould, of course, be covered to keep oat th* dust. The fire in the meantime should receive close attention, as a fierce fire is not re- quired, but a steady fire one that has burned up steadily with a good moderate uniform heat, which will b* maintained in the oven with but little increase or diminu- tion for soinu time. A decreasing heat is at bad a* a fierce or increasing heat. A clear fire with a mod- erate draft open i* what i* required. This is an item iu which practice alone can make perfect, and many a baking of bread is polled by inattention to it or ignorance. When sutticiemtly risen, th* bread should b* planed in the oven, and should be well ' baked in about forty-five minutes, or an hour at the outside. I To procure the best result* attention should be given to it as it bake*. Orensar* cranky affairs, subject to wind, and other outdoor agencies ; and thu* varying it will b* found necessary at time* to turn th* loaves around as they brown, crosswise or lengthwise, according to the way m which they bake. A sure sign of sufficiently* cooked bread i* gained by thrusting a clean broom strav. through the loaf, and if it comes out dry the bread is done, but if any dough adheres to it more baking is requir- ed. Remove th* bread from the oven, shake out of the tin* im nediately, and wrap the loaves up in separaie cloths, or in one cloth so tha'. there is a double fold of the cloth between the loaves. This is imperative. Let thi m stand until cool, which will be in an hour. Then unwrap, and if possible do not cut the first loaf until the nazt day. Bread should always be kept in a tin box amply large, and having a close-fitting lid which should be kept perfectly closed. If thi* it done a loaf a week old will be AS good as it wa* the day after it was made. fOBCICSSAKY THIXOS. Many people put sugar, potatoes, milk, etc., into bread, but any other thing than good flour, lard, yoast, warm water and salt i* unnecessary. Bread made a* de- scribed is rendered as iweet by the natural saccharine matter contained in th* Hour a* any reasonable palate cares to have it. ttxpert chemical opinion holds that tha menu of thi* methid are dne to th* fact that riling or fermentation is practically a fungous growth evolved in a much more per- fect state from the moisture, the yeast germ in th* Hour and th* long, steady man- ipulation, than it would liavi been by the natural slow process of "letting it stand. " It is ciaimsd that these fungi should be re- tained as far as possible in an unbroken state ; that any double kneading, tearing of dough by the fingers, or delay after the perfect fomentation has ono* been effected, results in a depreciation and a loss of the most vital elements of the bread. This loss is the reason *hy in other methods the use of sugar becomes necessary. It should be especially remembered that broad miut be workid well ; that thn dough sllbiild beasstilTas itoan be comfortably worked, this necessitating active handwoik which i* what is required. I ti* always advisable to maku rither mall loaves. Where a greater quantity is requirtd, it i* best la make more loaves rather than large ones. It does not make up as well, or keep as well, in the larger onus. It will be found butter to bake twice a week, than to have one largi bak- ing and not get the good bread desired. *rr i rx The Ration ii Kiel efa t>l Hhsrk s>y (U** in* tumt a yBMSBBls* r 11 1 , One of th* oldest sea captain* who visit the port of New York i* a German wh* yean ago left hi* fatherland to take *errtoe in one of the Knglish venal* plying between London and the Kast Indie*. In conversa- tion a few days ago he gave an account of his most exciting experience. ' A great shark," said he, " had followed u* our vessel was not very Urge for five day*, on on* of th* very early voyage*. It was impossible to aatfsfy his ravenous hun- ger, ana he swallowed almost everything that we 'hrew overboard. We tried in vain to capture the animal and almost decided to give up the attempt. Then, unhappily, my cabin boy died, and we, of course, made pteparation* to bury him a* sailon wish to be buried, in the depth* of the sea. We watched closely for the shark on the morn- ing of the funeral, naturally net wishing him to make a meal of th* *hip. little fa- vorite. We had not seen him for an hour or more, and believed the time favorable for the burial. Bnt we had been deceived. The body, loaded with cannon ball* t*> carry it to the bottom of the sea, had jus* touched the water wben the great shark) opened his mighty jaws and swallowed it. The sailors who had lowored the body were almost drawn overboard by the forceful pull of the shark. " Tins angered the seamen beyond en- durance, and they swore that they woald kill the creature. They prepared a bomb, which was made to explode under the water in a certain time, inclosed it in a cowhide and threw it to the shark when h* again appeared near the ship. The cowhide quickly disappeared. As a nils the shark, after getting something in its mouth swam away from the boat a considerable distance in order to eat the morsel. We, of course, expected it to do the same thing this time, a* the ship might he endangered by the coming explosion. Rut to the terror of all of us the iuark remained in close proximity to the vessel. One of the sailors suggeeted that the bit* was not large enough to in- convenience th* monster and proposed that wa make a larger package for hi* stomach. It wa* done a* quickly as pos- sible. " Dne of th* seamen got a sack which was filled with old rags and other useless things and threw it into th* vater. The jaw* opened, but he could not get the stuff down hii throat easily, so h* swam away, to tha great delight of all on bosrd. But the time had come for th* explosion and we waited with quick-beating hearts for it, praying that he would keep away from the ship. We could jus', see thefish start below the surface, when a dull sound was heard, the waters |>arted and Hew in the air. The hark was divided into pieces and our dan- ger wa* past. I shall never forget our ter- ror while the animal remained near us with that bomb in his stemanh. " LIBS'! -lull < lor -, .r> Probably few persons outside the indus- tries actually concerned are aw.\re that under the provisions of the British lime juice act the Hoard of Trade are empower- ed to compel the ships' captains to serve out to their crow a fluid ounce of lime juice per day, and to hold the masters responsible for the actual swallowing of the dose by the men. Any case of recalcitrancy on the part of one of the crew has to be entered into the official log book, and in case these are neglected thn master is more efficient line of customs detectives along the frontier. A* it is, the Canadians protect their border better than we do. At every station I saw their mounted police, and they have a very fine organisation to watch over their interest* and order along the border. precautions . liable to a heavy penalty. Thanks to the of the boerd and the hand, placed lightly ion . o{ JJ ^ s hM ,.. upon i: ; then the heel of the palm Uiould l ' |mo , t stwnped o , IMP pressed firmly downward, and at the same time tho hands thrown forward slow- ly, in such a way that tha upper part of the dough is held fairly stationary in the ha id while the palm grinds it* part down and under. As the arms straighten the dough should be deftly turned, and with tlie same motion brought backward, when the same grinding movement is again gone through, thus systematically working thn dough round and round unlit it is perfectly smooth, looking like satin and free from air blebs. Less than twenty minutes' conscientious work will not produce this effect. It ii important that there should be no let-up in the kneading after it i* commenced. The best bread i* produced where the temperature of the dough ha* been kept re- gular. Kvery break to ai. ten 1 to something I** , produos* to keen I heat. i The kneading lowering of the *urface must be good, vigorous Imoit stamped out. Merely a Matter of Form. Dentist "I'm afraid it's too late to save the tooth, Miss. It will have to oomeout. \ Self-possessed Young Woman "Is the corresponding tooth on the oppositive side a sound one?" "Perfectly.'' "No probability that it will get to ach- ing?" "None whatever." "Ami this one that's aching is it likely to keep my jaw swelled up as it is does now?" "It is." "Then take it out, doctor. It destroys the symmetry of my face." Women are now wnlely employed in tho manufacture of watche*.- Over 1,100 of them find occupation in the Walt ham Watchmaking Company, and 1,JCO men. < Brfllloa ef Wlnlrr t. rain Th* possibilities of damage to fall wheat by freezing are nearly p**ed. The recent heavy fall* of snow have been advantageous to the plant and from what we can hear from different parte of this district the wheat looks fairly well. The condition of fall or winter wheat on April 1st as reported by the statistician of the Department of Agriculture, Washington, average* Hti. 7 per cent, of the entire country as sgamst 77. t mi the same date last year. Ai soon a* spring weather test* the vitality of brown- ed or blackened plants, a very accurate view of the status of winter grain can be had, and an approximate forecast of har- vest result* made. About now, especially with the weather that has prevailed in this district, there is always a little uncertainty as to the recuperative power ol frosted plants. L'p to the last week of March the winter was exceptionally favorable In this country. Then followed a severe feeexing, which was more injurious owing to the previous warm and growing weather of March. In low, black soils, where drainage ha* been neglected, the crop no doubt has suffered. In well drained and well pre- pared soil* there ha* been very little injury. \\ heat not so far itdvanced, though brown and sere in some localities, i* n >t sup- posed to be much injure.!. The report alluded to says the weathar from reeding time until the recent cold weather swept over the country, except in certain oases, ha* been very favorable to the growth of tho plant. In the Kastern, Northern and Northwestern .State* mow covering has afforded protection. In addition the temper- ature was mild. The acreage is an element in the calcula- tion of possible production, and we may say as far as this part of the Province is oeneerned there is a general statement in most reports of an reduced area, and t Ins appears to be general throughout Canada and the I'mted States. There is no doubt that low price* have, tended somewhat to decrease the acreage. At least it is hoped that thin* the case, and tha', prices may feel the effect of thi* reduction. Too much, re- liance cannot be placed on this view, for there have been few years in tha last twenty hen popular intimations of decrease have not been more or Is** general, while th* breadth of wheat has been nearly doubled in t Ins period. The spring wheat area, it is claimed, will be reduced, in fact, in Ontario this crop has been only a cipher anyway dur- ing the last few yean. .Seed ing wa* in proqrecs in maoy places before tho cold waveappear- etff and it i* feared that on low ground the seed will have rotted, and have to be re-*own. Much the larger portion i* not yet in the ground and seeding is not yet completed. There is, however, a possibility of blight of summer grain, and possible further injury to winter wheat and rye, though after going through the vicissi- tudes of low ana changing temperktures the chances of loss after the middle of April are small. We may expect, therefore, aside from extraordinary conditions, an average crop of fall or winter grain, not full or large one, hut at least a medium rate of yield. If the area shall not prove more reduced than now appears, probabilities ia vor as large au aggregation as in I S9.'{. Teddy's Opinion. " Please give me some more chicken,'' said Teddy, a* h passed hi* plate the fourth lime. ' I'm sorry there is no more, but we only had half a cliioken on the plate," aniwer- o'l the hostess kindly. " Humph," Crumbled Te My. " I .lon't see why you don't kill a whole chick-n wben you're about it,"