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Rich Yet Delicate- Clean au\d Full of Aroma. Is blended from selected hill-grown teas, famed for their fine flavoury quaJities. Imitated yet never equalled. /Ibquf the OUSi DOMESTIC SCIENCE AT HOME Between Cousins; OR, A DECLARATION OF WAR. sa9 CHAPTKR VIII.â€" (Cont'd.) .with a conviction born of r<;cent re- If to-dav, as he made his hasty pre- ' ^'^'at'O'i^; "^^^ ^ ''° think it must be parations, he was smiiinfr to himself, it fascinating. I have been hearing was because he thought he saw signs ''^''."' '* » Z^'^ deal lately, she ex- of a right path having been struck. Plamed. "One of ourâ€" one of the The goal was a mere air-ca.stle as yet. <i"a'-rymen was injured by a blast, and of which the foundations had been laid \ *'^'*' ^"Vl u'^'^'"?,"^ **"" •'^''m *^?^^*'â- â€¢ on the day of the visit to the Burial^ ^.^u^ff'''^ ^^ will remain blind. Island, and to which a few more layers , That s hanl luck . But anyway. had been added on the occasion of his , '»%r" \ ''"''^ '° "^"'f. "'.'K """i^f' . la.st week-end at home. It was on' \^"^ "''*° was an aftertHought, and that occasion, too. that the appoint- 'P"hf" X ^^^^<^»p that 1-enella ment had been made, in obedience to ''""u "m ^^I'^^'r^*''"^- .â-  » which he was ..uittin'g his work pre"' J.?"''' ^^""^ ^'^ « compensation to Koirn'rH^^ '^ ""â- "? '"â- *^".y..*>'?t the •/ ..Well, no, really, I don't mean that, h , ; r.nni? ^^ "^ ^'^ '''^"^' "'"^^5 Miss FcnelU! But you know, it mu.st his personal guidance, supplemented be an awful business having to be llurVl^l 1? 1 â-  '^l""*^''''- -^^ ''*''*'*â-  here at eight o'clock every morninfr; nf F.n«ii <^'°«'^'^'"*'^"5. 't was not a„d hammering and boring away at fL„ .1^". u "^ ""''.he'' possible that confounded rock, and putting the chances that he was thinking. In his pieces on to the trucks, and all that constitutionally sanguine mind there sort of thing. â-  How glad the fellows was a secon.i air-ca»tle building, yet must be when Saturday comes! And more cloudy and far more undefined on Sunday morning I'd bet even odds than the hrstâ€" so improbable, in fact, that they lie in bed till eleven o'clock, of aspect that even his suprem* self- Just fancy having to be here by confidence could not but smile at the eight!" fancy, without being able to smile it It was evident that this point in the quite down. In flat defiance of his quarryman's day appealed most deep- reason It was with a fairy-tale sort of ly to his personal sympathy, feeling that he emerged from his hum- "Do you never get up before eight ble quarters and, having given his o'clock?" ord»rj to the shaggy foreman, step- "Rather! I've known myself get up ped into one of the half-dor.en boats at six â€" once for a big shoot in Ire- which at high tide rode close to the lalnd. for instance, or on hunting days rocky shore. The loch-end smiled with a meet twenty miles off. But on him to-day as it had never done be- there was an inducement, you see. I fore. The rough track of the future don't think I could do it for the sake road. the smoking road-engine, "f chipping slates. And even then," brought hither in pieces, which had he added, with a pleasantly boyish been fitted on the spot, the stone- l»UKh. "didn't I just take it out next heaps, the primitive .imithy, the cabins <*«>'• You bet!" I for the workmen, they were all, in "Perhaps if your breakfast depend- truth. so many blot» upon the lands- ed upon the chipping, and you were cape; but to Albert personally the only ^ery hungry for it, that might be an features worthy of attention wea- inilucement too," mused Fcnclla. "But pons a.s they were of that battle with then, of course, you don't know what it Nature, in which his bellicose soul '*.!?.''*, ''l'"*^^"., ,.,..,., i could not but delight. "Dont I, though! I don t think any • ' • • '• * • fellow could feel hungrier than I have "If I weren't myself " remarked '^^'t after a hard day on the moors. Mabel Atterton, at about 4pm on ^ith an cast wind in one's face, and that same day, "I think I should like "" 'he sandwiches gone." i to be a slatc-uuarryman." "Oh, yes; but that's different," said it was to Albert that the remark Pe"e""i «"<' f'"" "" instant contem- was addressed, os together they pl'ited propounding this difference, but cmi-rged from the .gates of the grey quickly dropped the project, as holding amphitheatre whose inspection had ""t hut slender prospects of mutual just been concludedâ€" but it was Mr. understanding. I Berrell who replied. I They had crossed the road. and. be- "I don't think you'd like it for long twcen the rails of the miniature line.l Miss Atterton; not unless you have a' were making their way on to the' set of young ladies like yourself for "bank," where the sheds stood in a fellow-Workers. You wouldn't stand close row. Here the final shaping of^ a week of such rough company as the slates took place, and here also, these fellows are." | they were stacked in neat, beautiful-! "Rough?" Albert promptly took up ly-packed black piles, ready to be' the word. "Allow me to protest shipped. I against the adjective. Hard work' Mr. Berrell self-consciously played slafe-quarryiiig may be. but not rough, the cicerone. « i It's too full of surprises for that. Why. I "Each crewâ€" of six men, generally every single bit a«ks for individual' â€" tells off two of its best workmen for' treatment: the grain of the .stufT, its the finishing work. It's as good as a| power of resistance, the thickneiis to play to see the court that's paid to an which it will bear to be split, one has ] extra good workman, in order to lure' to judge of all that, and one has to bo ' him into a crew. Why, the best hands ready for emergencies. Did you I at the double-handed hammer are posi-' notice that man with the single-hand- tively made love to." ed hammer, how ((iiickly and neatly he chlsollod a drain to carry off the rain- water that was trickling into his bore- holes? That's typical of what I mean; and that'.s why I maintain that we've got no real boors here, since every slate-qunrrymnn has got to use his brains quite as much as his hands, almo.-<t from the cradle upwards." Thirteenth Lesson â€" Bread. When making bread use a thermo- thirty-five to forty minutes for med- meter and scale for accuracy, so that ium-sized loaves, weighing about six- you will have a positive knowledge of teen to eighteen ounces before baking; how and what you are doing. Modern from forty to sixty minutes for loaves inventors have made it possible for weighing from eighteen to twenty-six the baker to manufacture bread of a ounces. uniform quality. | Shortening is used to make the The housewife's lack of knowledge bread render and to neutralize the acid of this most important part of the in the flour; it also furnishes fat to home cooking has resulted in the nu- the food value of the bread, merous large baking plants that are a Two methods are employed for the feature of all large cities. Theory making of bread. has cau.sed many failures; few women First, the sponge method. This really understand the underlying calls for a sponge of light batter. The principles of fermentation. mixture is set to rise and then the re- History tells us that the Egyptians [ mainder of the flour, salt and shorten- were probably the originators of bread, ing is added . The dough is then work- The following fable illustrates the dis- ed for fifteen minutes. After this it covery of the method of converting is allowed to rise for the second time, grain into bread. Now it is molded into loaves, given a The story goes that a slave, while , short proof and then baked, grinding the grain one day between Second, the straight dough method, two stones, a sudden shower wet the In using this method the salt, shorten- meal. The slave fled from the storm, ing, sugar and flour are mixed with | It is hard to break the chains of habit. It took one man six months to stop saying *' Gee Whiz." Perhaps habit has kept you ordering "the same tea as before" when you had intended to buy Red Rose. This will be a reminder. So next time you will order Red Rose. You will be pleased, we are sure. Kept Good by the Sealed Package RCBRO? 643 LONG-LIVED SEEDS Forgetful. B„„ D /-. '• ^ , .,. Uncle Ezra â€" I hear your boy hai aome Have Germinated \fter a • â-  j ^i. ..• ^ iii.ii.iiru -nirr "(jomed the aviation corps. Century Has Gone By j Uncle Ebenâ€" Yes, and I'm afraid There are few questions more hotly | he^ won't^make good forgettinVTnTirha7teabout7he°mealVVhe'^ hy gardeners than the life of Uncle Ezra â€" What makes you think When the storm was over and the sun that can be worked without sticking, seeds had come out he returned to his grind- to the hands. This method is quicker,; Some people are prepared to swear ing. He found ^hat the sodden mass because it is possible to have the bread that wheat and pea seeds taken from that was the grain before the storm finished in about four and three-quar- ' mummy cases thousands of years old had come was now a dry hard cake, ters hours. This method gives very j,^^.^ germinated. On the other hand, Ihis was the first production of un-, satisfactory results. i o„:o„*ifi„ fo..^„,„ „,;ii »o„„-.. ..„„ .i, I leavened bread. j Milk, part water and part milk, or f^'^ntifi*: farmers will assure you that , , v, „ v. u- Modern breadmaking dates back all water may be used in making the seed of wheat loses its life within, . bee nave need to handle the subject from the Romans, who derived the art bread. One medium-sized potato ^ at most, ten years. gently. from their Greek and Egyptian cap- may be added when the water is used. ' A good deal of evidertce undoubted- fives of war. Historians state that Milk increases the food value of the.ly exists to support the theory that the Romans made unleavened bread in bread. The milk must always be many seeds are exceedingly long-lived. 200 B. C. I scalded and cooled before using. Uncle Eben â€" He's so forgetful that he's liable to take the machine up and come down without it. Those who take up the study of the The Sponge Method. Some years ago a grass lawn at Culm- stock, in Devonshire, was broken up I In many portions o. the Old World l this style of bread is still made. In I j » j • i • a.i. * n this country unleavened bread is made Sift the flour and then set it in a !»no turned into a risery. The follow into biscuits and crackers, sometimes! place where it will have a temperature ing spring the whole of the ground called beaten biscuit. • It depends |of 80 degrees. Now to prepare the was covered with most exquisite upon the .'.mount of air that is beaten' sponge. Heat the utensil in which pansies! This lawn had not been dis- ' or incorporated into the dough to give the sponge is to be made by filling it turbed for fully a century and no I It its lightness. I with W water. Let the water stand ^^^^ ^^^ ^^^^ sown 'anywhere ' . , ,. '" VV^*r'''""V''\''tV^'wJ„°nd "ear In any case, the pansies that: I A knowledge of flour is necessary oughly; then empty out the water and j^^^^ ^^^^ '' ^.^ ^;^ ^J^^^,^ for successful baking. There are two, dry the vessel. . , ' ;„ „„.. „.,:„uu„„;„„ „„.j„„ distinct kinds. One is known agl Then place in a bowl three eupfuls 'n any neighboring garden, spring and the other as winter wheat.' of liquid, testing it with a thermo-' Ihe only possible solution seems to I Spring wheat flour contains the larg-' meter to see if it is exactly 80 degrees be that the seed had lain buried in est percentage of gluten. This spring Fahrenheit. Crumble in the yeast the ground, awaiting its chance ti% wheat is ground into two dietinct, cake and add two tablespoonfuls of germinate. ' varieties, known as soft spring wheat, sugar and three cupfuls of sifted flour. Tijg longest known survivB of any and hard spring wheat. | Beat with a spoon for five minutes ' g^^j j, ^^^^ ^f ^ p^^tain Egvptian lily. Winter wheat is divided into two Cover and set m a place free from all . ,,. , _^_ , „ ^ ,^. • â- ?, o A, varieties similar to that of the spring draft, for one and one-half hours, t ^ned seed-pot kept m the South wheat flour, namely, red winter flour, Then add six cupfuls of flour, one and Kensington Museum contained seed which is the hard winter wheat flour, one-half tablespoonfuls of shortening which was tested and found to grow and the soft winter wheat flour. The and two teaspoonfuls of sa!.. after a period of ninety-five years. I last-named flour contains a large per-j Knead for fifteen minutes, then put Melon seed has grown after being I centage of starch. It is used for; the dough in a greased bowl; now turn kept for forty years. Turnips will pastry and cakes | (t over. This will grease the dough last eight or ten years. It is assert- To get successful results the flour; and prevent it forming a crust while oj ,i,„t haricot beans have cerminated must he blended. The fancy patent risine Cover and let rise for two e^/''^ ."aricot Deans nave germinated flours that are on the market are es-' hourf ^^"j after lying by for a century. pecially prepared for all-around family j Mold into loaves, place in well! * bakin„- purposes. 'greased pan, and set away to rise for Mary: "Has your sweetheart been lastry flour, or soft winter wheat y^j^g ^our. At the end of this time ordered to camp?" Jane: "Yes; now fit-^Vn^fhi Inl^nerc.ntZe^rt.tT ^"•'e ^^e loaves in an oven registering J must fall back on my reserves." ing to the low percentage of gluten. 335 degrees Fahrenheit for forty-five 1 The flour should be kept or stored in a „;„,,,„„ | room that averages aoout THE LIFTUP minutes. ^ , . ., . . /9 degrees ^ • ^„,g ^,^g„ j ^ ,j ^^^ Our best friends may be those who Fahrenheit and in a c<jntainer that , ^ j . twenty ounces to each tell us of our faults r.nd show i:s how Cfls"?hrt^Lra"'stm'ro;:°VoV lo f.'^^DivTdi:fhe'T,:l^certhe':io^u\{; to correct them; but we never quite successful results the home baker must have: Good flour of a reliable brand. Good, active fermentation. Yeasi food. "The proper amount of salt. The proper temperature. "The proper maniiiulation. 'The proper baking. When starting to make bread select a reliable brand of flour. Store it in a proper container In a place that has nto rolls, weighing two ounces each, appreciate those friends. This recipe will make two loaves ofi bread, weighing, after baking, about seventeen and one-half ounces apiece, and ten rolls. Straight Dough Method. 1 Two cupfuls of water, 80 degrees Fahrenheit, one ond one-half table-' spoonfuls of sugar, one and one-half 1 tablespoonfuls of shortening, one and one-half teaspoonfuls of salt. Mix well. Crumlile in one yeast cake, stir (Patent) Th« most e(t»ctlve Corsat for ladlrs who raqulrr Abdominal nupport. If your dealer cannot supply vou writ* us dlr*ct for catalu^ue and self- nieaauremcnt form. Rrprfsentatlvea Wanted. A splendid opportunity to raaks money. Write to-dav for partl.-ulars BIAS OORSBTB. lOlCITXS 37 Britain St. â-  Toronto the right temperature. Sift the flour until dissolved; now add six cupfuls before using. The use of compressed! of flour. Work to dough and then (To bo continued.) -♦ HOW TO WIN SUCCESS. Do Have Confidence in Yourself and Not Lean Upon Others. ^ower Ih the Koal of every worthy Albert spoke eagerly, liont on the ' "'"''"'<'"• ""d ""'y woiikncHH coines pcrBuasion of hi.s hearers. That . from Imllatloii or depondcncn on oth- family crigin which would not be con- ' ors. Power Is self ilovolopod, Kolf gon- cealed might yet gain by being in- ' ,,rnied. Wo cannot increase the "lamour'^' " ''"'"'" '"'''""â- ^""' i B'rength of our muscles by sitting in *^ "I u^.mler you .lidn't go in for slate- ! "«>'"""'"''"" """ '®'^'»'' "'«'"'«' «*«"•• quarrying yourself, if you're so keen 1 ^'^*' ''*'" ""• over it?" remarked Mr. Berrell, with 1 Nothing el.se so deslroys the power a co;irse-graiii(;d laugh. | to stand alone as the hubit of loatiing The new manager was a more strik- ; upon others. If you lean you will' ing than attractive person, whoso ,„.ver bo strong or original. Standi physiognomy, perhaps owing to a pair •„|,„„, ..^ „ury your ambition to be' of broad and over-conspicuous lips, or 1 1 1 .1 11 possibly to an aggre.sivo gleam in the , "'"""'""'y '" ','"' "'"'''â-  whites of his small black cyos, vague- ''"'e "'"" ^^''o ''''•« '<» Kl^" '•'» <'hll- ly suggested the negro â€" ^n Hiiggcstlon. dren a start In tlio world so that they however, in which nls complexion, of will not have no hard a time as he a somewhat unwholesome pallor, play- hail Is unknowingly bringing disaster ed no part. R"th in the rather grat- ,„„,„ n,,,,,, vviiat ho calls Klving them "rLV'l'.nT ,wJ»^'l"v, '^'''' "''""^ \*"' a start will probably kIvo tlieni u set- broad, squat nose, there was an ele- ,,,,,,,,, , , ment of harghnoss. ' It was beside back In the world. ^ oung pooplo need Julia M'Donnoll that ho had been «" "'" motive power thoy can get. walking during Iho Inspoctlon Just Tlioy aro naturally loaners, liulttiors, concluiR'd, and whore difficult places , copiers, and It Is easy for tliom to de- made assistance advisable it was volop Into echoes or linllatluns. They .Tulla who was favored hy the support ^,|„ n^ ^alk alono while you furnish of his largo, flabby hand. Ronald ; „mp,,„ ^^ ^,„, „.^„ Macgilvray rendered precisely tho ; . , m . . .1 same services to FenellaT while Albert . ^''^t " '""« "« '""' *"' '"' """"â-  successfully divided his nltcntlonH be- | Ono of the greatest doluslons that a tween Mabel Atterton ond her mother, ; human being could ever have la that undertcrred by tho fragment.ary lee- 'ho Is jieriiianently benoflted by con- tures on mineralogy and geology, for' - - â-  which the quarries furnished fatally convenient pretexts. Tho arriviato had upon his sympathy an especial claim which made for patience, "Have you found it Interestinir?" asked Fenella of her attentive cnvallar, with whom conversation somehow did not seem to grow easier as acquain- tance advanced. ''Oh. just awfully." ho replied, with a readinosB to acquiosco which would doubMcss have embraced more un- promising things than Blate-quarrici. Then, after a moment's reflections "R'lt It must bo deuced hard work, all tho samp." ^ "Yes. It Is hard work," laTd Fenella, knead well for fifteen minutes. It must now be smooth and elastic. Put in a greased bowl and set to rise in a place free from all drafts, with a tem- perature of 80 degrees Fohrenheit for three hours. At tho end of this time mold into two loaves. Put in greased pans and let rise again for fifty minutes. Now. bake in an oven of .'125 degrees Fahrenheit for thirty- five minutes. This amount of dough makes two loaves of bread, that will average about fourteen ounces apiece, or one loaf and eight rolls, weighing two ounces each. I'oints to itemember. Use good flour. ' tinned aaslstance from others. If your grain contains a largo per- centage of foreign material, clean it. It keeps batter. Feed low grades and screenings on tho farm. Near the town of Tslngyunn. t'hina, a largo Irrigation project Is holng car- ried out. Canals have been dug run- ning for 25 or 30 miles into tho noigh- boring districts, and a temporary dam has been thrown across the Pen river, which has been wholly div«rted Into the irrigating ditches. yeast eliminates all doubt and uncer- tainty of the old style liquid and dry yea»t. ^ For sncccssful results it is neces.sary to supply the yeast with a food for active development. This'food is not found in the flour, therefore it must be supplied. The food necessary for the active development of the yeast is sugar. Sugar supplies the carbon which is a necessary principle of the process of fermentation. Salt is added to the bread for two purposes â€" first, to flavor the bread and make it palatable, and also to supply one of tne mineral elements es- sential to the human body. Second, to control the process of fermentation. If too little salt Is used the breac' will lack fh'.vor and be of a coarse, rough I Sift '.ic flour texture, while if too much is used tnej Scttid and cool all milk or water action of the yeast will bo retarded used in i||^ing bread. and tho breid will show a loss of I 'I'h,' i.-Mperaturo for success must volume. _ I be 78 ajJRes in summer and 80 de- Temperature Is the controlling fac-' grees inwinter; alsa the room must be tor in successful bread-making. Tho free from all drafts, roojn In which the broa<l is made must Thorough manipulation, be free from all drafts. The proper; Follow the recipe closely. Remem- temperatuie is 78 degrees Fahrenheit i,i,r that Judgment must be used. It' in summer and 80 degrees in winter, jg impossible to gauge the accurate Use a thermometer and eliminate the „mount of flour to any given amount' guesswork. ' of liquor. Flours vary in the amount i By this is meant that the dough ^j moisture they absorb; for this rea- must be worked sufficiently by rolling j„,„ ^^ easily will l)o seen that ope and knealing, if mi»( e by hand. If a i„.„n,i of Hour will re<iuire a little breadmixer is used the bread must be ^,0^6 or a little less moisture than worked for the period of time as per „n„thcr. When the amount of liquid instructions as supplied with th ma- ^j, known. It is a very easy matter to '"h'""- . . , . I ii 1 /, withhold one or two tablespoonfuls of Time for hand manipulation is from fi,,,,^ or to add the same amount, fifteen to twenty minute.i and from five .p^e ^..^^t must be fresh. By this to ten minutes when using tho mixer, j^ ^„-„, ^j,,^^ ^^ „,,,^, ^^^,^ pood color.! Baking. a pleasant yeasty odor and l.o firm to| Tho baking of tho bread will require the touch. Tho compressed yeast is; care. It must not be placed in an the best kind to we. j oven of uncertain temperature, then Brush the top of the loaves of bread. ; the door closed and the bread loft to when taken from the oven, with melt-j luck. Tho oven should register a'25 ed butter. degrees P'lihrenheit when the bread is Place a pan of boiling water on the' placed in it. Tho bread should be floor of tho gas oven while the bread; watched carefully aiid if tho heat of is baking. the oven is not evenly distributedj Use a thermometer first, last and al-' (that is. if one part of the break bakes ways. Don't guess at your work. I faster tnan tho other), thi bread must! Know what you are doing. This is bo moved or turned. the baker's greatest tool. He takes Homember that whilo tho ovon re- 1 no chances; ho knows, and in knowing gisters a high degree of heat, If you; lies tho secret of his success. Any were to place a tnermometor in the thermometer will do that will register center of the loaf of broad you would; from tho freezing point to 100 degrees PARKER SERVICE Known Everywhere Available Everywhere Just because there is not a "Parker" Agency near you is no reason why you should do without "Parker Service." The excellence of our work is so well known that it need only be mentioned here. But the .convenience of our service by mail to distant customers is not. Articles of any sort can be sent us either by parcels post or express, and returned in the same manner. We pay the carriage charges one way. Every precaution is taken to ensure their safety jn transit. *• So many things can be "rescued" by cleaning or dye- ing that the value of this service will be apparent to everyone. When you tliink of cleaniog or dyeing, ttilnk of PARKER S. Sfncl /or a IKKK copy of our uh/hI and iHttnttinr tfook OH cUaHiHg and dvetng. • Be sure to a JJre»s your parcel clearly to receiving dept PARKER^S DYE WORKS, LIMITED 791 YONGE ST. - TORONTO lid I fi 01 n- Fall find that it requires nearly fifteen min-l Fahrenheit, whoii preparing tho bread, utes for tne hoaj to roach tho center but tlo not use tiu!- ' of tno dough to heat it to the boiling point or 212 dcjjrraes Fahrenhoit. For Ihis r.eason putT|olent ^Imo mu;t b^ given aftar fho broad is well colored for Uie Interior of tho bread to be well naketl. Tho tims allowance should be from thermometer in the Qveii. A regular oven thermometer can be purchased at a very reasonable price. It will save its cost in three months. Tho asgiiranco that the oven temperature is of the right degree conveys to you a peace of mind that is above money value. A "2 in 1 Shea Polish" it mads for every us«. For Black Shoes. "2 in 1 Black" (paate) and "% in 1 Black Combination" (paste and liquid)| for White Shoes, *^ In 1 V'^'*' Cake" (cako) and "2 in J White Liquid" (liquid)i forTan^ho** "2 in iTan" (paate) and "2 in 1 Tan Combination (paate and liquid). lOc Blackâ€" Whiteâ€"Tan lOc F. F. DALLEY CO. OF CANADA LTD., . Hamilton, Can. QUICK-HANDY- LASTlNiS