The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

', About the House _^^ Useful Hints and General Informa- tion for the Busy Housewife Putting Up Summer Fruit. Jelly-making and preserving with- out the proper tools is hard work. Try tx> have all the utensils ready be- fore the task is undertaken. Be sure to have a plentiful supply of new rub- bers for the jars, and the jars well BcaUlcd before the fruit is put into them. Thr enameled ware or por- celain lined kettles should he used rather than tin, because of the act- ion of the acids on the tin. Have a^ hand all necessary spoons; Bilver forks for lifting the larger fruit; a large and a smaller funnel; plenty of cheese cloth for jelly bags; a colander, a gravy strainer and a wire scive. Measures and a good scale are also neces.sary if the work is to be done properly. Then with plenty of sugar, spices, vinegar and ripe unspoiled fruit, t-he putting up of summer fruit should be a pleasure pnd a success. Blackberry Pie.â€" Pick the berries clean, rinse in cold water take up the berries by the handful, sorting out all stems. I.inc a buttered nie tin with a pie pn.'^tp, put in the berries one inch deep, sprinkle with sugar, using about >,4 cup of brown sug.ir, sprinkle with flour, a salt spoon of salt and a littjle nutmeg. Put on top paste, pressing the two crusts together around the erige, trim, cut) the top for steam to escape and haluj in a quick ovon for 30 to 45 minutes. Blackberry Pudding. â€" Three cups flour, 1 cup molasses, V^ cup of milk, 1 teaspoon salt), a little cloves, and cinnnmon, teaspoonful soda dis.'!olved in a little of the milk, stir in a quart of Blackberries ^floured) boil in a well buttered mould for two hours. Serve with brsndy sa.:ice. Canned Blueberries. â€" The berries should first be thoroughly picked over and washed, then placeil in a kettle with one-half cupful of sugar and one- half cupful of water to each quart of the berries. Cook until each berry i« done, then turn intM hot jars and seal at once. Current Jelly. â€" Gather the fruit be- fore it is too ripe. The first oT me season, rather than the last, is the time to make currant or for that mat- ter any jelly. Strip from the stems, removing all inperfect fruitj. Wash and put over the fire in a porcelain kettle that will fit inside of another of another kettle full of boiling wat- er, like a double boiler. Let them cook in this way until the skin of each currant has broken, stirring now and then. Pour into a jelly bag and allow it to drain over night. In the morning, if the day is fine, put the juice on to boil ; at the same time put the sugar, ten pounds to a gallon of juice, in a pan in the oven to heat, watching it closely that) it does not burn, and stirring that it may heat through. As soon a.s the juice is boiling briskly adtl the hot) sugar, being careful that the former does not boil over when the sugar is added The juice should be skimmed careful- ly from the beginning and allowed to boil about twenty minubes after the Bugar is added. As .soon as it will congeal on a spoon when held in the air, remove it from the fire and pour it into hot glasses. Do not seal un- til the jelly is cold. An Idea for the Jelly Season. â€" When straining jelly turn a kiicnen chair bottom up on the edge of the table then tie a piece of cheese clobh, doubled, on each leg of the chair. Do not allow too much fullness or sag. Place a dish big enough to hold the juice under the bag, on the chair seat, pour t;hc hot fruit into the bag; cover with a thin cloth, and leave all night to drain. Pickled I'lums. â€" Pour plenty of hot vinegar seasoned with salt and mus- tard seed over a qutnbity of plums. After they have stood overnight heat the vinegar again and pour it over the plums. The fruit should be pickl- ed just as it is beginning to turn from its green color. Cover close as soon â- 8 cold. I Ripe Gooseberry Catsup. â€" Cook the gooselwrries in a little water until â- Â»(t. Press through a colander to RDiove skins ami then through a i •leve to remove seeds. Add two- 1 thirds a-1 much sugar as fruit, and ; cinnamon and cloves to taste. Cook slowly one-half hour and bottle hot. I Hot Plura Cake. â€" An excellent method of making this is to take about two pounds of large blue plums, one cupful of sugar, one cupful of milk, one teaspoonful of baking po vder, one j teaspoonful of melted butter, a | quarter of a teaupoonful of salt, one egg, half a cupful of sugar. Sift the ' flour, baking powder, salt, and two, tablespoonfuls of sugar into a bowl, ' add the milk, egg and melte'l butter; I mix well. The plums should bo wash- 1 ed and cut in half; remove the stones; place in the dough ,8kin side down, cover with half a cupful of .sugar, ! put in a moderate oven for twenty- five to thirty minutes. The cake I should be served hoi Preserving Truit Without Sugar. â€" The fruit is prepared in the ordinary way, the Jars are cleaned and scaMed while the rubbera and tops are boiling. I The fruit Is then placed In the jars, in ' which cold water is placed. When ' the jars have been vealed air-tight they are placed In a boiler filled with I told water anj brought to the boiling ! point. Berries will do if removed when the boiling point is reached, while large fruits, such as peaches, cherric!, plums, and apricots should get 20 to .30 minutes boiling. Keep cover of wash boiler on tight. Facts Worth Remembering. 1 A cabinet to keep card recipes in is a great convenience for a youiig housekeeper. I A few minced imsturtium leaves sprinkled over nn omelet gives o snappy flavor. Keep a surprise box with novel play things in it for the children and brii.g it out on rainy days. A pair of scales is a necessity in every kitchen, if the high cost of liv- ing is ever to be reduced. Faded plush may be brightened by brushing it lightly with a clean sponge dipped in chloroform. 1 Fresh mint may be always at harul for cooking purposes by gAwing it at home. Chopped preserved ginger added to the sauce served with cottage pudding is a delicious accompaniment. Use paper napkins occasionally at luncheon in the summer and there will be a great saving of washing. ' Butter will keep sweet much longer in a crock jar with a tight-fitting cover than in any other way. There is nothing in a drug store that will relieve the pain of a Bee sting quicker than a handful of mud. Lard is much better to grrease cake pans than butter. Butter will burn and cau.se the cakes to stick and char. When making beds use a smooth stick about a yard long. It smooths out the sheets and blankets, and saves having to walk around the bed. When plates and dishes have to be warmed in an oven if a newspaper is put underneath, this will break the heat an-i prevent plates from crack- ing. Do not leave matches in the box in which they come from the store, but put them in a glass jar with a screw top. You will then be sure that there is no danger. Sprinkle your shoes inside with a generous quantity of talcum powder. You will find this the greatest relief to the burning and smarting caused by new leather. Perspiration stains can be removed from a shirt waist by soaking it in cold water to which you have added a little sodium bicarbonate before it has been washed. â- ^â- â- BV^Bl^ â- t}r.f i^-\,- .^-3 jti^'i^^hiii England 8 Women War Workers â€" This One is an Engineer CREDIT FOR OLD ENGLAND. ; A Scotchman Has Words of Praise for I the English .Stock. James Douglas, a well-known Scotch ' journalist residing in London, rises to ^ say a few words for the English peo- ' pie, as follows: One does not hear very much of the English people during the strain ' and stress and strafe of the world- war. My correspondents persistently try to intimidate me whenever I use the word "FJngland" or the word "English." Not being myself an Eng- lishman, I sometimes marvel at the modesty of the English, at their pa- tience, at their self-control, at their cool imperturability, at their fairness, at their capacity for "playing the game" in every crisis and in every catastrophe. They ore the most won- derful raci' the world has ever seen. I know they have their defects, but in this war their virtues have shone and burned with a hard gem-like flame. The Kiiglish are ready to wait till everything is prepared for the knock- out blow. I think this explains the I really miraculous acceptance of uni- I versal military service. It is pure, ; undiluted patriotism that has done I the trick. Remember that many of ' those who have accepted it do not ' believe that it will help us to win the I war. They have accepted it for pat- . riotic reasons, and have delil>crately put aside their own private judgment in the matter. It is easy for a man j who believes in conscription to ac- cept It. The really splendid display of patriotism is the acceptance of it by men who do not believe in it, I I do not believe that the Cermans would have taken the Gallipoli fnil- uru and the fall of Kut as calmly as tho English have taken them. The Knglish for hundreds of years huvo fought best in adversity. It la their tradition to stay the course, and to grow stronger as misfortunes thicken. If you study the psychology of the EnglisI) during this war you will see that their spirit has steadily mounted as events bulTeted it, Mons was a tonic. Antwerp was a stimu- lant. Gallipoli wag a source of new energy. Kut and the Irish Rebellion produced conscription by consent. I fancy that historians will be able to prove that tho surrender of Towns- hend and the Dublin commune veld- ed the English together and made conscription possible. They will show that these disasters were blessings In disguise. Anyhow, my diagnosis of the Eng- lish temper iit the moment is that it is more serenely cheerful and more confidently resolute than it has been since the war began. Tlie English are ready for any sacriflee and any service, lliey have got their second wind and are settling down to outstay and uDtstick the Kaiaar. THE RE-BIRTH OF RUSSIA. By Chas. M. Bice, Denver, Colo. Nothing that has taken place dur- ing this devastating war is so grandly significant as the almost miraculous manner in which the great Russian Empire has recuperated after its first defeat at the hands of the Central powers. Germany, and not without reason in ' the ordinary course of events, had j proudly proclaimed that the huge I over-grown bear of the North had I been rendered helpless and harmless j by her Krupp guns and bayonets. j To one unfamiliar with the real Russian spirit, this prediction would be but the announcement of a fore- gone conclusion, for it was based upon tho admitted fact of Russia's unpre- paredness at tho beginning of the war, and her apparent inability to as- semble the necessary machinery with which to manufacture arms and am- munition to supply her vast numeri- ' cal force. But despite all adverse circum- stances, and while much of her strate- gical territory was in the hands of I the enemy, Russia has surprised the ! world, not only in "coming back," but In the superior courage and valor of her soldiery, and is now sweeping the foe before her as chaff in tho wind. I There must be some adequate cause for this wonderful rehabilitation, that ' does not show itself on tho surface. I We must go deeper down into Russian life to find the reason for this new life and spirit that has challenged the ' admiration of the world. When the war began, Russia was ! cursed with a Bureaucracy tho most vile, corrupt and inefficient, that ever disgraced humanity, while her people were ignorant, degraded, indolent, drunken and impoverished to a degree hitherto unknown in any even half- civilized nation on the earth. The first grand step towards emancipation was the abolishment of I intemperance, â€" tho vodka had to go, ' and that quickly by imperial decree I which was soon forthcoming. With j this prolific source of poverty removed a wonderful change came, for even bureaucracy could not be longer toler- ated by the quickening spirit of the new democracy. It, too, had to go, and many of the pampered recipients of its unholy favors lost their lives. Even the severe Autocracy of the Czar was resented for it was inimical to the liberty of the new patriotic spirit. The Duma gradually gained ground over despotic imperialism, un- til the rights of the oppressed people were respected. The astounding results of it all are eloquently told in a recent article by the Secretary of the Russlan-Ameri- can-Afliatic Corporation, Ivan Narod- ney, from which we glean a few facts. The Co-operative bank, and the Co- operative store are the two institu- tions, that chiefly reflect this wonder- ful change that followed the abolition of vodka in Russia. Some 18,000 of these banks, and over 14,000 stores have been created, since vodka was .prohibited. The peo- ple have become sober, industrious and saving, while the general increase in intelligence and the purer moral tone of the people that resulted is simply astonishing. Mutuality of economic interest has led to political demand, and the lop- ping ofi' of unjust discriminations and other autocratic impediments, until the people have become measurably free, and are able to realize their true man- hood. The government has largely adjust- ed itself to these new forces and con- ditions that are constantly incubating within the empire. Vodka was ever the ally of oppres- sion, for it had kept the people sod- den, poor and easily amenable to au- thority, however cruel and severe. But the first step to political freedom is an emancipated mind. j Mr. Narodncy says that beside these j banks and stores, 116 peasant com- mercial institutions have placed or- ders in New York for printing 1 presses, types and other accessories. That publication centres are to be ' established, crude doubtless they will be at first, but wonderfully meaning- j ful as evidences of the awakening of ' community consciousness in a renais- , sance of expression. The printing press will do more I to end autocracy in Russia than all the Nihilist bombs ever made to blow Czars skyward. The 20th century ] may have no stranger story to tell than the rebirth of the Slav. NO .MORE FOREIGN NAMES. Even Christian Names of .-Vllied Origin Must Go in Saxony. Saxony is one of the most patriotic States in Germany. Having removed foreign words from their hotels and eating houses, their barbers' shops, theatres, and milliners' establishments the Dresden authorities have turned their attention to Christian names, and have begun an agitation which is sure to spread to other cities. It has been noted with pain that a very large number of people have Christian names borrowed from other countries. In peace no reasonable ob- jection could be urged to this prac- tice, but at the present time for Ger- man women, men, and children to be obliged to go through life saddled with a name which is not German, and which is closely identified with a belligerent country, is intolerable. Accordingly, good Saxons have been notified that those persons with for- eign Christian names who desire to get rid of them, and adopt instead sound German names, may do so, the civil authorities giving them every legal facility, and removing all ob- stacles from their path. Among the I names considered undesirable are: I Harry, James, John, Ivan, Rene, j Jules, Gaston, Margot, Claire, Daisy, Olga, Vera, Renee, tJabrielle, Sylvia. I The officials at registry offices are ' instructed to draw the attention of ' parents registering their children with foreign Christian names to the desirability of choosing a German name, and only to enter foreign names when the parents absolutely insist. The Passing of the Hoop Skirt. The hoop-skirt scare has entirely passed. There is no denying the charm of the hoop, but in this day and age it has no place except in the most frivolous of .(lance and evening goWns, and even from these, it is being ripped out. This does not mean, however, that we are going back to the narrow skirt; no indeed, merely limp skirts. The dainty mid-sumnier voiles and organdies are as full and bouffant as ever, but their fulness falls softly about the figure, and their bouffancy is induce i by their width and the na- ture of the material. Collars and Sleeves. Having finished with skirts as far as width, shortness and trimming are concerned. Fashion has now turned her attention to the bodice, laying es- pecial stress on collars and sleeves. Any little becoming idea which strikes one may be used in both of these, af- fording charming possibilities of showing individuality. From the dainty, picots-edged turnover or frill on the dark taffeta frock, the collar ranges to the deep broad collar ex- tending to the waistline and below. There are many of us who favor the high collar, even in summer, but this is fashionetd of net or organdy, and is open in front, so it is really not a high collar aftjer all, but a very be- coming detail of frock or blouse. The wide, cape like collars are most popu- lar this summer. For summer even- STORAGE BATTEFJES Magnetos Start era Generators REPAIRS made promptly Canadian Storage Battery Co., Limited. Willard Agents. 117-119 8IMC0E ST., TORONTO ® McCtu 7268 Plain and Striped Voile in Jumper Frock ings, with light frocks, there are be- coming ruffs of net, chiffon, or mal- ines, and the chic little shoulder capes I of Georgette trimmed with fur or marabout. I Sleeves are transparent, or semi- transparent, of crepe, net or chiffon to match the color of the material of the frock; and are both long and short The closely cuffed sleeve is favored, and also the flowing sleeve. These WE AR for every SPORT and RECREATION \\brn by ever y member of the family SOiP BY ALL OOOD SHOE DEAIERS 7257 Taffeta and Organdy in Afternoon Dress latter are very easily made, being finishe.1 around the lower edge with a bias fold, or the effective picot edge. Underfittings for Sheer Frocks. Although not as conspicuous, equal- ly as important as the frock are the dainty underfittings designed to com- plete it. Combinations, envelope chemises, camisoles, petticoats and knickerbockers are being fashioned of pale pink or blue cotton crepe or voile, the barred and stripetl cottons, wash satins, and the daintiest pos- sible of sprigged silks with pale ton- ed grounds. The pink or blue crepe or voile is usually finished around armholes, neck and lower edges with bias foV'.s of contrasting color attached with hemstitching. The flowered silks are also bound with white, or a plain color, or are finished with lace. The eni- velope chemise is one of the most pop- ular of garments, being shirred, smocked, tjcked or box-pleated. For general wear g'.ove-silk knickei book- ers and a plain camisole are most practical. Shanting Used in Simple Dresses The summer mjslins are excep- tionally dainty and chaiming in their color combinations this season; maize, rose, the palest of pinks and bines be- ing popular, and also white. Shan- tung and pongee are modish, too. Shantung Used in Simple Dres.ses being used in many of the imported frocks and su'ts. Those Shantungs come in charming colorings, in stJiHpes, dots, conventionalized designs and plain tones. They are most practical for street dresses and suits of the sports type. Plain nabiral pongee is being t-rimmed with vivid, contrasting touches of rose, emerald green, which is one of the most popu- lar of shades this season, orange, and the other popular shades. Sliantung and pongee are also modish aivi prac- tical materials for the separate coats for gerieral wear over light frocks and for motoring. Speaking of separate coats, they have been more in demand these last few seasons than for some time, ow- ing to the popularity of one-piece dresses. Some of the most attrac- tive of these coats are being made of dark blue Bedford cord with collar and cuffs of white broad-cloth or flannel.. Gay silks are used for lining thtm, or no linings at all. Some of the new lining foulards and voiles are parti- cularly effective. These patterns may be obtained from your local McCall dealer or from The McCall Company, 70 Bond St., Toronto, Ont. IN A BAGDAD HAREM. Interesting Description by a Privileged Visitor. "Where Adam and Eve Lived" is the title of an interesting arti'le about Mesopotamia in the National Geogra- phic Magazine, written by Frederick and Margaret Simpich. While in Bag- dad Mrs. Simpich visited the harem of a dignified old pasha, and was intro- duced to his numerous wives. She says : As we walked toward the doorway of the walled, windowless structure, I imagined that I should see languor- ous Eastern beauties in baggy bloom- ers and gilt slippers. 1 dreamed of marble baths wherein olive-skinned beauties lolled. I thought of precious perfumes and beveled mirrors, of priceless jewels and of bronzed eu- nuchs waving peacock fans, while ser- vant maids gently brushed the soft tresses of the harem favorites; but these dreams did not last long. . . . There was a great square court, surrounded on three sides by the small rooms occupied by the pasha's wives and womenfolk. On the tiled floor there was a variegated lot of cheap Oriental rugs. A few red plush-cover- ed chairs completed meagre furnish- ings. My host called aloud, and wo- men began to pour out of the tlnj rooms. There were fourteen of vari- ous size, shape, hue and dress. I look- ed at their faces and their clothes, and I knew suddenly that all my life I had been deceived. The women before me were not beautiful; most of them were absolutly commonplace; some were stupid-looking. A few wore bright- colored scarfs about their necks, witt jewelry on their ankles and wrists^ The popular article ot dress, however, was a short baggy "Mother Hubbard' garment, worn over yellow trousers. Gilt or beaded slippers adorned th( feet of the young women; the oldei ones were barefooted. Hardly had the old pasha withdrawi when the women were about me. An( such chattering, giggling, exclaiming) pulling and pushing as followed! l( was a great day â€" a day long to bt remembered in that harem. As far a( I could learn, I was the first woman from the Western world who had evex visited them; I was the first whit( woman some of them had ever seen, They felt of my hands and face, go( down on their knees to admire my high-heeled shoes, stroked the skirt of my tailored suit, and behaved lik« children with a new toy. My hatpins were a source of great wonder, and my tight-fitting suit brought forth many a fervent "AU-a-a-h!" They asked me how many children I had, and wanted to know how I had man< aged to get out of the harem alone. When I told them I was a Christiai\ and that my countrymen have onlj one wife apiece, and that she maj come and go as she likes, they wer< 'â- â€¢oluble in their pity; for these women do not wish to lea.ve the haiem. 'i V-