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Hints for the Home With the Citron. _ r prt'servtMl Citron. The simple'&t and most wholesome citron preserve, though perhaps not the one which will keep the longest, is made as follows: Cut the melon into quarters, cut out the seedy part, and then cut the rind into nice square or oblong pieces. Pour double the amount of boiling water over these pieces that it will take to cover them unless the quantity is large, and then water to cover may he. sufficient, and boil gently , until the melon becomes clear. The water is almost sure to boil away a half, and it is better to have enough left for the sirup. Make a sirup of this water and as many pints of su- gar as here arc pints of the cooked melon. It will do no harm if there is as much of the water as there is sugar, but less is commonly used. f{* The sirup must be cooked up and carefully skimmed, as a dark scum disfigures this preserve. When the sirup is. ready put in the melon and simmer for fifty minutes. Seal like any preserve. Other Methods of Makinst.- Miny people cut up the citron, sprinkle it lightly with salt, cover it with water, and let it stand over night. They then drain off this water and let it soak in clear water, then cook it in water only until its is trans- parent. Finally a sirup is made, highly F.?asuncd with lemon or gin- ger root, or both, and the citron cooked in that. But Miss Beslie in her day said "steeping sweetmeats in brine is now obsolete." Yet she : used alum to stiffen the melon, as most people to-day, although our pure food laws do not allow manu- facturers to use it, and no one will use it who cares more for health than for a handsome preserve. It is handsome enough without the alum. In cooking the melon, which has been soaked in brine, there is a time when it puffs up, and it is probably at this point when the professional makers would do some- thing to keep it puffed, but it quick- ly collapses, unless given special treatment. The rather coarse can- died citron of commerce is usually in quarters, and when it is to be candied, at home it need be cut no smaliler, although the large pieces are harder to manage. . Preparing Citron for Cuke. . Jennie June in her recipe for pre- . * served citron uses alum, but in her . . recipe with the above title she omits it. In both cases she uses soda, ! . which is unusual. Her recipe reads: "Boil the citron in soda water un- til it is <Jear or tender, have ready a nice sirup of sugar, put in the citron, and boil until the sugar has struck through it : take it out on plates to dry slowly, sprinkle pul- verized sugar on both sides, two or thre-e times until it is dried enough. Then pack in wooden boxes, with sugar between the lay- ers." Citron Cako. - The old citron cakes arc too expensive for us, since a pound of butter and from six to ten eggs were used. The pound cakos had at least a half-pound of butter, and generally a pound. But we can use citr n in any simple cake recipe, flouring it, and if with rai- sins and currants, when a cup each of there is used, have but a half-cup of the finely -chopped citron. In the pound of cake long thin strips of the citron, have been considered attractive. A three-egg cake Three fourths cup of sifted sugar, half a cup of butter or margarine, and three cups of flour and a cup of milk or two cups of flour and a half cup of milk, make a not too ex- pensive foundation for a fruitcake. It is all right to beat the whites and yolks of the egg separately, but to add the whites before the fruit, yet a method much followed to-day is to rub the flour and butter together and then stir the fruit into this to save flouring it, then the egg and liquid, and finally the flour a little at a 1 1 m.;. Wedding Cuke. Fruit for this should be prepared in advance* as follows : Six cups of currants, washed, dried and picked. Three cups of sultana raisins, three cups of citron cut in fine strips, one half cup of candied lemon peel, two cups of almonds blanched and cut in shreds. In a warm bowl mix four cups of butter and four cups, of su- gar, granulated or confectioner's; beat these together until very light. Kreak ten eggs into another bowl, do not beat them. Cover a waiter with a big sheet of paper; sift four pints of flour over this, add the fruit and the fol- lowing spices : two teaspoons each of nutmeg, mace and cinnamon, one tablespoon eaeh of cloves and all- spice. Mix those together and sit and aside ready for use. Have ready in a little pitcher ono haU pint of beat brandy. Select a deep cake tin and grease with butter, line ib in- side with white paper and on the outside, and bottom with, four or five thicknesses of very tliick wrapping paper which you must tie on. Have your oven hot and the fire banked so it will not burn out quickly. Now beat the butter and sugar oneo more, add tho eggs two at a time, beating the mixture after each addi- tion. When the eggs arc all us*ed, turn in the flour and fruit with brandy, mix thoroughly, pour into the prepared cako tin, cover with several thicknesses of brown paper and bake eight hours, keeping the oven steady and clear. Remove from the oven and allow it tj s-tind on tin sheet until quite cold. Ice with a thin coat of white icing top and side*, and stand in a coo-1 oven to dry. then give it a second coat of thick icing and orna- ment according to fancy. An icing made of white of cgcr, a few drops of cold water and confectioner's sugar is the bast for the thick icing. I'seflil Ilin'-. Hot alum water will take soreness out of chilblains. To cut hard-boikd eggs in even slices when making salads, dip your knife in water before using. Clean brass or copper with salt and vinegar, then rub with olive oil, and it won't tarnish for a long time. A way to cook tough meats : Saute to keep the juices, and then stew until tender, and serve with thick gravy. Gold lace or embroidery can be cleaned by brushing free of dust and then rubbing powdered alum well into it. Spa.uish salad is composed of small pickled onions, drained and coated with mayonnaise sauce, placed inside a border of slices of tomatoes. As- soon as rain drops fall on a garment, brush the goods the way of the nnp with a silk handkerchief or soft brush, and no marks will remain. Bated potatoes are delicious if a slice of bacon is put inside. Make a hole in the potato with an apple- corer, roll a piece of bacon and place in the hole. Combs will soon warp if washed with soap and hot water. It is best to put a little ammonia in luke- warm water and scrub the comb w'ith a nail brush. To make the beaten egg in which you dip croquettes go further, use hot water, beating all the while. The proportion is three tablcspoon- fuls of water to one egg. When you are cooking a chicken try the wing to find out if it is properly done. If the fork finds the wing tender, you can be sure of the entire chicken being well cooked. When washing cream wool or cot- ton goods, try putting in the water a few onion skins which have been boiled in the last rinsing water. You will be insured a. clear, bright cream coJor. When you find fruit stains on tablecloth or napkins, wet with a little camphor. If this is done be- fore the stain has been wet with water it will entirely disappear. LIVING I. IKK KABHITS. Life in the I rein-lie- on Hie Battle Line. The following extract from the letter of an officer gives- a vivid de- scription of life in the trenches : Ten days ago we came into the trenches, and for ten days we have stayed there. Ten days ! Aero- planes watching us, and shells fly- ing overhead by day, alarms and rifle fire by night. We live the life of a rabbit digging ourselves deep- er and deeper into the earth, till we are completely sheltered from above, coming out now fend then, when things are quiet, to cook and eat, making any moves that may be necessary under cover of dark- ness. Ammunition, food, and drinking water are brought in by night; the wounded are sent away to the hospital. We do not wash ; we do not change our clothes; we sleep at odd intervals whenever we can get the chance, and daily we get more accustomed to our lot. It is rather an odd existence. Little holes dug beneath the parapet, just big enough to sit in, our homes, with straw and perhaps a sack or two for warmth. The cold is in- tense at night, and those good ladies who have made us wooillen caps and comforters have earned our thanks ; also- we are getting used to it. The coldest moments are those when there is an alarm of a night -attack, and we spring from our sleep to stand shivering behind the parapet peering over the wall to see our enemies, and firing at the flashes of their rifles. Crossing tho River by a Plank Bridge I'nder Ueavy Fire. Rifleman David Lloyd, of the King's BoyaJ Rifle Corps, now lying badly wounded in a Provincial hospital, wae one of the gallant band who crossed the Aisne single file over a plank bridge under terrific fire, in order to drive the Germans from a ridge while the engineers were building a pontoon bridge. "I don't want to pretend," he saJd, "that 1 liked crossing that bridge with bullets about aa thick as hail all around and shells bursting everywhere, but we got across somehow, though a lot of chaps fell into the water. "Drawn by Frank Gillett from a sketch by Rifleman David Lloyd of the King's Royal Rifles. Taslins With (he Nose. Sir Ray Lancaster, the eminent man of science, asserts that the fla- vor of food and drink does not come to us through the sense of taste. That sense, he says, can only furnish gensations that correspond to the chemical composition of the substances presented to it. These sensations, while almost infinite in their shadings, .are few in number. We can distinguish by taste only sweetness, bitterness, sourness and saltness, although the various in- tensities of these sensations arc in- numerable. The distinctive flavor of various foods is not the result of chemical action, and i not per- ceived by the taste nerves, flavors excite tho olfactory nerve instead, and are transmitted by it to the brain. A person whoso wnse of s-.in ell is impaired is unable' to de- tect the flavor of the food he eats, although he. ha,s the taste sensation that it stimulates. This is an ex- planation, of the effect that influenza often has apparently on the taste, but, really, on the sense of smell. GERMAN ARMY FROM INSIDE IM -t It I Hi I' BY OFFICER WHO SKHVKD WITH IT. Thin Fiir-Heuohiiift Military System Must Soon Pas** Away. There appears among other books brought out by the war in Europe "The German Army From With- in," bearing no other clue to its authorship than the statement that it is by a British officer who ha* served in that army. The writer tells of his cadetship in a German military school and of subsequent servioe in the Prussian cavalry. It is to be remembered that these are pictures of the army in peace; not in the fervor and excitement of war. The duel, however, has largely gone out in the German military practice. Increase of wealth and demand for luxury have had their effects, bringing commissions in the army to men. who would not have had the slightest chance thirty or forty years ago. In fact, the class from which these men come did not then exist. "I refer to the manufacturing class, which forms the real progres- sive class of Germany. Even under the strictest discipline, the sons of these men must retain something of the parental nations of philosophy and conduct, and their brother of- ficers, in some regiments, are sharp- ly on the lookout for any expression of this trait, remembering that they themselves spring from a stock which has inherited titles of nobil- ityand little else for countless generations. "The pay of the common soldier in Germany is a trifle hardly worth mentioning. I believe it is, gross, a matter of three cents a day. and I fancy there are some deductions made from that. German Training. "However, the principle is that the German serves his Fatherland for love of service, not from any sordid motives of gain or personal comfort. It is for this that he en- dures the brutality of his sergeants, the arrogance of his officers, and the kindly patronage of his great master." The recruit does not. have a hap- py time getting into the German army. He meets neither cheerful officers nor friendly, helpful mates. "The first steps of actual train- ing, however, are by no means eo harsh as those through which I was put in the British cavailry many years ago. There the rough-riding staff took the greatest pleasure in choosing the roughest horse they could find, and on this I- was turn- ! ed loose in the riding school, with a beeswaxed saddle and no stir- The Gorman cavalry cannot af- ford treatmienl of that kind unt.il they have their recruit well in h.'ind. The easiest horse of the squadron is chosen. "His work begins at 6 o'clock in the morning, usually with an hour's instruction to the recruits. The pri- vate in. the German army is r,J;p*et ed to know pretty well as much as hds superiors of military matters and technicalities. Here are a few of the scraps of knowledge that are crammed into him : "He must know the history of the Prussian royal family. He must know something of the history of the last war 1870-1871. He must know the stations of all tlie army corps of the German army. Of his own army corps, he must know all the garrisons, divisions, and brig- ades, with the names of the gener- als commanding them. What Recruit* Learn. "He must learn to recognize at once the distinctive badges of rank. He must be able to take a carbine to pieces and put it together again. He must know all the intricate de- tails that go to make the perfect scout perfect, 1 should add, in theory and, in a word, ho must know anything and everything per- taining to soldiering." It is our author's experience that an English recruit learns his lesson in half the time taken by a Ger- man. As to the men who do the teaching : "Efficiency, efficiency, always ef- ficiency has been its motto. Whe- ther it is a motto toy which to guide the lives of millions and the destin- ies of an empire will be shown with- in the next few months. "Prussianasm must go, and with it that gorgeous monster, the Ger- man army. "This mons?ter is so enormous | that the mind can hardly conceive it as a whole. None but a German mind, cold, ordered, clear, and piti- less, could have planned it, built it, and have kept a firm grasp on every hairspring and lever of it." Militarism as it is now known, will perish, he believes, for the good as much of Germany as of peoples opposing her in war. RANDOM REFLECTIONS. But many a fair woman is un- fair. Laugh les at your neighbor's troubles and more a.t your own. Marriage has caused many a sweet young thing to ferment. When a man loses his heart, his head has to do double work. It doen't pay to be too polite to get all that's corning to you. There are men who can t even tell the truth without exaggerating. What they don't want may make some people happier than what they have. When your best friend tells you how he acquired that black eye, do you believe him ? Some people love peace to such an extent that they would be will- ing to fight for it. It isn't enough for the healthy man to choose his food carefully. He also chews it carefully. Faith is prayer is a wonderful thing, but the average man prays for twice as much as lie expects to get. Doctor's Wife- How did yuu find bhe patient this morning, James ,' Doctor It looks to me as if she's in for a serious illness, bub 1 don't want to be too sanguine. Mrs. Hiniif Offen "Your recom- mendations are rather poor, I must say!" Maid ''Well, mum, ye/, weren't, reromminded very highly to nit, ay t her '." SAVED BY A TAIL. CnrioiiK KxiH'rienec of French Cap- tive During the Revolution. On February 2'lth, 1848, when Paris was disturbed by mobs, a Captain Prebois was sent bv the government with orders to be de- livered to the leaders of the troops that were defending the threatened points in various part* of the city. It was a dangerous undertaking, for the bitterness of the i>eople against the government was in- tense. Before starting out, sja-'s Nove-1- len-Schatz, Captain Prebois was warned to take the greatest care if he valued his life ; but he took the warnings lightly, and said, "If you fellows knew my black horse as well as I know him, you wouldn't worry about me. That horse has carried me through thick and thin." And with a farewell wave of his hand ho was off. The black horse of which the gal- lant, cantain was so proud was in- deed a beautiful animal. He had a well-shaped, erect head, a deep chest, and slender, well-formed legs. But there vvas something very extraordinary about his tail. It was long and bushy, but it never moved or twitched, except with the movement of the animal s body. Close observation showed also that it had a slightly reddish hue. al- though the difference in color was not great enough to be noticed un- der ordinary conditions. When Prebois arrived in the dis- turbed section of the city, he fear- lessly delivered his messages. He met with no resistance from the crowds in the streets until he reached the Place Vendome, one of the principal squares in the heart of the city. Here a great crowd of revolutionists had gathered, and as the officer rode through the square, some one seized the bridle and cried, in a fierce voice. "Hold! What message are you carrying?" The captain refused to answer. "Put a bullet through him and get that, message !" bawled out the man in a commanding voice. He was evi- dently a leader of the mob. At this point, the captain deter- mined that quick action alone would save him from violence at the hands of the crowd. Quick as a flash, he wheeled his horse, and j dashed off. Several bullets flew after him, but they went wild and then suddenly ceased altogether. I He looked lound. and saw the mob crowding round one of their num- ber, who held something in his hand. And then his eyes -fell on the bock of his horse, and his hear! sank in dismay. It seems that, as he whirled his horse about, several men sei/.ed hold of the animal. But the power- ful creature .threw them all except one, a lad of fourteen, who had sei/ed the horse's tail. That tail was the object of interest that had caused the shooting to stop for it had come off. There stood the boy. in the middle of the road, with his feet spread apart and an expression ! of grim determination on his face. ; as he tightly clutched the fleeing creature's tail. The mob saw the humor of the situation, and burst into a roar of laughter. The explanation came out later. It seems that Captain Prebois's horse, while jierfect in every other particular, did not have a very good tail, and so his master had had an artificial one made for him. No doubt, that artificial tail, and that alone, saved Captain Prebois's life. THO I' (JUTS FOR THK DAY. There is in man a higher than a love of happiness. We can do with- out happiness and find instead thereof blessedness. Carlyle. The most gladsome thing in the whole world is that few of us fall very low, the saddest that with such capabilities we seldom rise 1 high. J. M. Barrie. Life is short. Let us not throw! any of it away in useless resent- j ment. It is best not to he angry. It is next best to be quickly recoil- j ciled. --Samuel Johnson. People do not go to church as a matter of course, as they used t<>. - nor are they as willing as their] forebears to identify themselves I with the church and make it the i centre of their life. -Rev. R. J. Campbell. Lt. is not work that, kills man; it is worry. Work is healthy ; you i could hardly put more upon a man j than he can hear. Worry is rust upon the blade. It is not the revo- lution that destroys the machinery ; it i the friction. Beecher. The finest thing in the world, is undoubtedly a beautiful character, and one Of the most wonderful things about character and the ele- ments of the mind is that, the more- they are expended upon others the more the giver becomes enriched. Sir Henrv Jones. mm SCHOOL nm INTERNATIONAL LESSON, NOVEMBER 2!K A Spider's Web. The spider is s well supplied with the silky thread with which it makes its web that on experimenter onee drew out of the body of a single specimen 3. -180 yards of the thread a Ic-ngth but little short of two miles. A fabric woven of spi- der's thread is more glossy than that from the silkworm's product and is of a more beautiful golden Lcsou I \. C'iiriHt i' iicilli'd. Murk 15. 21-41; Luko 23. ;i:M::. i..mi- en Text, IHU. 5. 4. Verse 23. They offered him wine mingled with myrrh ; but lie re- ceived ib not The wine was drug- ged. Jesus knew the purpute was to stupefy him, and he was st> ..itf enough to refuse. He would die, so far as he was abile, in full pos- session of his faculties. It was cus- tomary to give a stupifying drink to those about to be crucified. 24. They . . . part his garments among them, casting lots upon them The executioners were privi- leged to take the gai merits, and sometimes other personal belong- ings, of the executed as a sort of recompence for their services. 25. And it was the third hour- Nine o'clock in the morning of our time. In John 19. 14 we read that it was "about the sixth hour." The hour was called the third until the "sixth" was sounded. On careful reading the accounts essentially agree. 26. And the superscription It was custom!! ry to put a sign above the crucified to indicate who or what lie was. The Jews would ne- ver have had Jesus indicated an their king. But so had they ac- oiiM'd him to Pilate and so he was described on the cross. To ses the "King of the Jews'" hanged must have given occasion for coarse jok- ing among the Romans. Pilate. it will be remembered, was interceded with to change the superscription, so as tu indicate that Jesus called himself King of the Jews. s:9. And they that passed by railed A large crowd, mostly Jews, of course, would be' attracted t> Golgotha, and many were there who took this opportunity of letting th levity -if their natures have full play. But we may well believe that many, even some who had not been drawn to him in his lifetime, Imik- ed on with serious and solemn as- pect, and perhaps were struck with awe and astonishment, on the one hand, that so innocent a man could have been wantonly hurried to the cross, and with surprise and ad- miration on the olher that he could bear the ignominy and pain so nobly. 30. Save thyself. and come d iwn from the cross---He could not save himself because he would : ave the souls of others. Wia! was tlirmvn at him as :i taunt was iiis real gkiri-- fication. 31. In lik" maii'i. r also the chief priests . . . with t'ie scribes Tho prieMs k".l in th<- unhallowed merri- ment. They 'I '<(( a rou. id and - iw to it that. whi:i the mocking and raillery began i '. m. new in:U i::il for jesting wa- In .night fort'i. 32. They that w c Vucified with him reproached IT n This si- ms hard. It i- MI rely d'flii-u't t-i o>m- prehe.'id. We iv :! i i i!n i 'it-r Gospels that "Mr w:r- > :-|,iMUa'it H"d rebuked the oth.-r for hi-, bias-' phemy. 34. Ant! a' the n nth hour Je:-i:s cried He IIIK! 'low been hanging on the cross iii t:i.- m;, si excruciating pain for six hour-. Klui, Eloi. lam.i. sabai hthaiu. The words occur i.i Pa. 22. 1. Eli and Eloi are two forms vf the word Gc d. one of which Jesus najurally would use. Why hast thou forsaken me?-- Probably in the sonw. "Why dost thou withhold thy help! 1 ' 35. And some if them tha: st o4 by. when they heart! ;t. that >, Eloi. Eloi. perhaps did not heal- distinctly. or they turned the w.>:d into Elian, making a pun on Gnd's name, and changed it in;.) Elijah. lit!. And one ran, a friend y i:er- son in d'sri'.s'ird of '.he moeke.s, and filling a sponge full -if v ; neg:ir. pusen. <M- sour win?. put it <.! a reed. The H-mian s.ild'evs wo-.ild have such articles to assist i i m-iis- tcn.'iig the lip-- am! iii.uitli.s "f the poor dying criminals as th?y ga-jied out their lives. Let ;is see whether KHjiih ooiiieth to take him down This was mockery. \ t > stnno p.-rson among JeMis's enemies at the !!' would seriously have expected *.!C.h n tiling. 'i7. Utl'.-red a ]:.;:;! v >iee TY> physical exerted and asserted ii^-'f at the moine-it o; d's-oluii< n. Could any of thus--!' who s ; . -! | )V ever have forgotten this crv .f .!<- stis as his tired and im-tund ! dy gave up the ghost ? Decorated. "\\iialdoyou ni an. K.ift'.-'rtv. in- saying \our wife gave you the de- coration of the iron cross?" asked Mr. 1 ><i!an. " You're talking fool- ish." "I'm Hot. She liii nif over Ih* eyebrow wid a pair of tongs." _ _ j,^ Students m. William Pe.ni higli school for girls in Philadelphia will he given a course in xilesui.-'.'.i:.' 1 !!;- and will spend the afternoon* ami Saturdays in department, stores for which they will receive $f> p;>r week. Mrs. Meekly- Our neighbor's son is always thrashing my boy. What shall I do about it! Lawyer Teach him how to fight. Ten dol- lars, please