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WHY AKEN BOUGHT A SPREADER And How the Old Club Got a Little Jolt HY J. U. C. OUR TUUiKFUL DAY There's tote and lota ol jfratef uln€ss around, There's still a nut or t «> upon the grround; We gather cokn'cd leaves and woodsy things To brighten up the parlor; Grandma sings Her old, oW hymns out of a happy heart ; We have a play at fich<x>l and I taJce part; Mother makes cakes and crocks of mincemeat too And gr'/t's me all the ftissy things to do Like seeding raisins, slicing citron up And siMootJbJnty hntter, levei in a cup. We're all right there at church, Thanksgivinsr Day, And Father s^liuts his <tye8, I s'pose to pr'ay ; The preacher doesn't huiry as he would If only he could smell ^r turkey good. But we get home at la^t, the gravy's made, And Grandpa slowly hia long grace has Raid, The platei; are heaped and we begin to taste And not a single goodjt goss to waste. This being Thankful o)ioe a year is nice But I'd be Thank-fullei- to do it twice ! Harvest Festival, I dropptd in at th« ttore to look it up and know Just exactly bow much in on th« weekly meeting of, what , manure I'm putting on my fWlds, and Doc Tanner jokinifly caJ «d, the "Spit , 1 can ho sure that I'm getting it and Whittle Club," liut Saturday apr«ud «)ven>y and well. I wear out \ afU>rnoon, just as the boys werw dis- ' one of thoee machines every two yeara cussing Jud Aken and hia new ma- and I buy a nuw one that oftwi.' nuro spreader. I "I noticed Dad look a little wild- "Who'd a'thouifht," Bill Rri^Ks was eyed wh«n he heard that, and '*hen saying, when 1 came in, "that old Jud, the old Kent'.eman told Dad thfkt he after alt these years of spreading ma-! paid $100 for his last apr«ader Dad nure from a farm wagon with a fork, asked him if ho didn't think that was would over spend $160 for such a a lot of money to be spending for a thing as a spreader?" 'spreader every two years. "Does beat the band," remarked; "Mr. McPherson said, *I used to light^hairod Peter Wagenor, and two think bo at flrst, but I've coim to or three others nodded their heads in believe that it's the best lnv«8an«nt knowing aMent. ' I made on my farm. That raichine You sec, Jud has a reputation of pays for itself in less than two fean, being just a little close. The boya at operating for the last six ntont^a 4)n the store used to pull a lot of g^ood velvet, you might say.' That hwt ones at Jud's expense. Almost every statement did stump my fathea*. story they told on Jud had something ' "Al)out two weeks after that vsit to to do with his Scotch ancestry. I re- the McPherson farm. Dad cam^ hom» call one of Doc Tanner's. Doc said one evening towing a new in«naf» From fruits piled up for what they that he had it on good authority that spreader behind the wagon. Ile'c be«o old Jud went out behind the house one in town all day dickering with "iarv« Christmas eve with his shotgun, fired Jameson. Ho finally worked i deal It off in the air, then came in and with Harve by trading him a 5Uggy told the kinds that Santa Glaus had and an old feed cutter, but he came j ;;^ " j" ^^j^^ j^ ^y^ ^..y ^^^ ^^^ just committed suicide. ('homo with the spreader. Th<» flrst - Another me«ii one that someone ; thing he said when I went out t • help told on Jud waa about Jud's in«pira- ! him unhitch was, 'I don't exp ct to tion of seeing hia wife carrying ajbuy one every two years, Tom, but I bucket of water up to the .house from} reckon if old man McPhersoi can the spring in the orchard. They said make one pay for itself in that short that Jud hustled to town and bought time, wo can sort of make thislthing pay out if we can nurse it alo^g for eight years or maybe ten.' "Now, that's the story. I expect that some of you duffers got ruite a jolt when you heard that my '.^iii^o: had bought a spreader, but I know of at least three of you who don't have FlXOrS FOR THANKSGIVINi: BY IRENE HUME TAYLOR. call The Harvest Feast â€" When I was small ! I emelled tliat first Eh ! How! I sat a yoke for the wife so that she could carry two buckets at a trip instead of only one. But this particular day, while the boys w«re discussing Jud's hitert lapse of regular form, Jud's second oldest boy, Tom, came into the store for a Old beadle gave my head a clotit And said, "Stop that, or yo'.l go out!" I love that smell. 'Tis ope grand blend Of all things that we do tend. 'Tis apples, ev'ry sort and kin 1; And wheat and oats, which tlwy do bind In cunning little sheaves, to g > On Parson's desk there, in a rjw. And 'tis great purple grape i, and green Ones too, and piles of clean The Fanner's Thanksgiving. Saint Bridget's door stood open! wide,' The earth is brown, the skies are gray A rare fine sme.l there was inside | And the windy woods are bai*. The first white flakes of thf c< snow ' ' Are afloat in the frosty air; But the sparks fly up from tlw b^Jr> ory log , : • On the homestead's broad istoiie hearth, i .;« And the windows shake and tb» lift- ers ring ...' To the lads' and lassies' mirth. J V u t. J J I Potatoes, and tomatoes red, one and who never have had one, andi a„j „:.'x i * ui j u j If ^i„k» „.* k^ . u„A >..„» „* u...:_.„i And giant loaves of new-baked bread, onions, carrots, piiims â€" '" these creatures comes breast-strap for a harness. ^^^^ Asa Brown saw him flrst and, giv- it might not be a bad piece of business | ^^'^ marrovira" oi Ing the rest of the boys the wink, i i' you'd go over and have a talk with ^j^^ ^^^^ ^^ ^,j called young Tom over. Now Asa Harve Jameson. He's got a new car- hinwelf was never accused of being load in and he's pretty anxious to gret what you might style a spendthrift | ^^ °' them." but then, it's usually these real tight With that young Tom left the old wads who like to tell how close store. There followed a prolonged silence among the members of the "Spit and Whittle Club," which was other people are. I guess they think that, in that way, they draw attention away from themselves. Well, anyway, Asa called Tom over and said, "They tell me you've got a In one strong breath, that, fills your heart With joy and peace. â€" There is a part. So I've heard toll, â-  where they use smoke finally broken by Peter, on« of the' In church each Lord's Day; they be spreaderless farmers. Peter rose quickly to his feet, and remarked that nice new green and yellow spreader j ^ had better be going home. With out to your place now, an-d that you ! one accora some unseen spirit moved boys all put on your Sunday suits | the other members of the club, and when you spread manure." I they, too, left without so much :,.>« "We've got a new spreader, that's [ .suggOBting that at future .sessions tho right" answered Tom, good naturedly, ! matter of Jud Aken and his manure "but you're aill wrong about those, spreadcr be further discussed. Sunday clothea." "What the heck ever induced your father to invest in a spreader at this stage of the game, anyhow?" asked Silage Taint in Milk. Now and then off flavors have been Asa. "I never knew that you young | '"""*' '" '"l'*' ^'â- <>.'" »'i«K^f«« dairy skates over there on your farm ever cows. To determine the cause and broke so many fork handles working .'*^,. '="';*â-  the Dept of .-Vgnculture that the old man would figuro he'd I '"'*'*i«'^ experimental work. Thirty save money by buying a spreader." I Pounds of corn si.age fed within an "Oh, we haven't broken any fork ! *"""â-  ,<*' '",''.'''"? K'?^ ^^ ""'-^ ^^ handles lately," replied Tom. "In fact I "" °*^*"' "''Jectionablo to moat con- the only fork handle that's been i sunders. With a ten-pound feeding broken on our place In the la.st ycarl*''t'^ '^ *"â- ' ^7 ^'"^'»' '" ^"^''^â-  was the one you broke when wo| Suage made from sweet ctover, fed threahed last fall, and Dad always 1 1" /' ""'".'. <J"a"«-'t->e3 as five pounds Insists that you were leaning on that „^^ mi.king, has a disagreeable spoko His blessing that way, so they say. But 1 do think Thanksgiving Day With all its fruits is best And why? Because Lord made them all, says I. â€" B. M. Powell. A Thanksgiving. I offer thanks for home and dear onee in it. For friends long cherished that the years have tried. For village streets where peaceful homes stand dreaming. The farmer's face is furrowed and worn ^ And his locks are thin and wUte; But his hand is steady, his voice' is clear And his eye is blu« and bright As he turns to look at his sweet old , wife. Who sits in her gown of gray, â-  With the cobweb 'kerchief and creamy frills She wore on her w«dding day. HOW TO CARVE THE TURKEY 1. Place on platter, neck to left Cut off leg on side nearest you. separate tba thigh from drjjn- stick, and cat each into two ' servings. 2. Cut off wing on side nearest you. 8. Starting at top of breast- bone, carve vertical alices of white meat 4. Serve one piece of dark and one piece of whita meat, unless a preference is oxprcsrod. Servo a spoonful of stuffing al'so. Gravy is passed. B. Carve enough pieces to serve aH-the guests before starting to serve, so that all may be served at nearly the same time. 6. When one side la carvod, turn the plotter around and carve the other in the same way. Even though th« housewife ° may follow a hobby at searching for the new dish or novel menu every other day in the y«ar, when it comes to Thanksgiving there is only one menu, and the traditional dishes appear on the table of every real home. The menu is as set as the laws of the Medes and Persians, and the only difference the country over in the food served 'Aea in the cleverness of the cook in seasoning and dressing up the various viands. If you haven't lost the appetite that honors the plainest dish, you're surely going to enjoy this Thanksgiving din- ner, with all its fixin's and trinMnin|r>< To begin with, there's the turkey. Everybody, of course, knows how to roast it to perfection, all crispy and brown and juicy; and each one ot you no doubt has your own pet idea about how to stuff it too. But do you all know about sausage stuffing for the king bird? If you will take one and a half quarts of stale bread crumbs and-mix with them one and a half cupfuls of fresh pork sausage meat, a small chopped onion, one teaspooniul of. poultry seasoning, two tablespoonfttls i Good pumpkin pie has to have its of finely chopped parsley, the juice of fresh pumpkin and eggs and good a lemon, and one and a half teaspoon- ' country milk and all the rest of it; fuls of salt, you will have something but have you ever intrigued the fam- pretty nice. You may find it neces- ily by serving each portion with a sary to moisten the dressing a bit to whipped-cream rose adorning it? To make it hold together. It wild make make them, sweeten the cream and sufficient stuffing for any medium sized bird. PUMPKIN PIE DE LUXE. When the sauce has been poured over the potatoes dot them generously with butter and place the dish in a squeeze it through a pastry bag. There must be cranberries in some form or other, that's sure; but they don't always have to be just cranberry sauce. They may be made into jelly or sherbet to lend a delightfully re- freabing note to the general color moderate oven â€" 350 degrees â€" and | scheme of pumpkin shade. cook till the sauce begins to caramel- ize. Though you may have turkey and mashed potatoes, cranberry sauce, and his head to the laden board "1!.!'**,^"* V^ fi^n's f rom soup to , „„^.f= „.^ „i-^„f .11. !'»"*«. >'«>«'• dinner won't be a real He bows And his guests are silent all niiu tiis KucHia Hits ai.viii. hia; rni, , . . ... . , '* « "Thanksgiving. Lord, for the sun and? „ ^^"^"^ T- ""^^ * plump - Or tiny jelly molds may be used I homemade pumpkin pie. You will be sure to have your own Instead of a large dish of jelly or sauce, try moulding tiny portions of either in wine glasses or other small containers. These may be grouped to- gether on a platter and one of them sHT>ped onto each individual plate. around a molded gelatin salad, which may be served from the table. A gela- rain. And the fruit on the orchard wall; '-^"^t" ..^j_„ *„ ^v: » â-  j * .. - . , , - „ . " For the silver wheat and the golden ^?â„¢"^« recipe for this one kind of | tm salad made from finely slivered com I And the crown of a peaceful life â€" The greatest blessing that Thou canst give, A true and loving wife!" This white-haired lover he bends to kiss Her hand in its frill of lace And the faded rose on her wrinkled cheek. With a proud and courtly grace; And the snowflakes click on the win- dow-pane And the rafters ring above pie, so it won't do me any good to give you mine, for you wouldn't try It for Thanksgiving anyhow. But have you ever'fried making the crust a bit higher than usual, to hold a circle of tiny cream cheese baUa? These are pl!aced about the pie at the crust edge at intervals to alfew the cabbage and celery makes a very good Thanksgiving salad. And after dinner, while the nuts and raising are slowly disappearing, those most concerned â€" if they can ex- press themselves by that time â€" are surely going to vote that the cooking and eating of a Thanksgiving dinner serving of one baH with each cut of , is anj^hiny but a lost artâ€" in their P^- I particular home anyhow 1 For hills' blue splendor, and for a^^, t^e angels sing, at the gates of God. The words of the farmer's love. â€" Minna Ir%'ing: one when it broke.' That sort of turned the laugh on Asa, for that's exactly what did hap- offect Not over fifteen to twenty pounds of corn silage, or fifteen pounds of pen over at Akeia's last fall. The joke ' l«K"'"e silago can be fed twice daily, waa that young Tom himself had ^''^l .J*'" |"'-'«'"K' without imparting switched forks with Asa at noon and " P'a'"'y discernible flavor and odor meadows wide. I'm thankful for deep woods so calm and silent. For giant pines upon some steep alone. For sunset's glory, and the hush of it's come to thankful time againâ€" twilight. The yellow corn is shining. For shaded cloisters and deap organ And every purple autumn grape •tone. Can show a silver lining. had given him an old fork with a rot- tei\ handle and when Asa used it to help himself down off the wagon, it snapped. "No, 1 . •r, if you care to hear the truth of the matter," Tom went on to the milk. The slight taints may be overcome mine, by aeration of the milk. In this case, even with sweet-clover silage, it waa!. - . ,.KT T.n . -1 L . ^^ . , found that fifteen pounds fed twieal ' ~'' No. I'll te.l you about that .spread- j^j^y jj^ „ot permanently injure the' I commercial value of the milk If aer- 1 u * u J .11 . J '*"*'',.V!®!at«d when atill warm. Spoiled albc*. Z^S,\^A\ti '^^i.^'''^\ ^^ «-" i" """^1'' quantities: will InjJr: one sold Dad that machine. It sold ;,„,, ^^..j ^^e ,nilk. Itself to him. ' \ ,-• i< •/• * 1 ,. .L .. M , , ,. (jrreen alfa.fa fed at the rata of That sounded like a queer sort of thirty pounds one hour before mCkllir, statement. Nobody said anything, and produced very pronounced effects apwji I'm glad that i'ittle children know and love me. That I can welconw shade as well as shine. And humbly do I thank the great all- Giver Peppermint to Test Boilers. Oil cf peppermint is used to lest steam boilers. If the pungent odor ot the mint escapeH tt inc'icatea a leak. For priceless heritage, this land of i A boiler wl»ich can hold the sraell ot -By Alix Thouu I th(>^oII Is-aald to be capable of stand- • hiji any ordinary pressure. Tom went on : "You all know the McPherson farm over in Hoyt township. You all know, too, that it is considered about the finest farm in the county and, wheth- er you know it or not, that farm is held up as one of the high producing farn>s of this province. When I was at tho college taking a short course last year, the teachors kept tO'lking about soil fertility <»nd the methods of building up worn-out land, and they often spoke of the McPherson farm in this county and explained how Mr, the milk; in fact, objectionable flawra' and odors were present when this pr*-j liminary feeding was reduced to fif- teen pounds. I When the olf^lfa was fed thrMi hours before milking, the taint WW still apprwiable. Feeding five honm before milking failed to show any effect upon the milk. The light feed consumed immediate- ly after milking caused no noticeable reaction to the ensuing milking. Strange to state, a heavy fcsding, thirty pounds, imnvediately after milk SO, LET POPPIES GROW FOREVER IN REMEMBRANCE OF OUR DEAD (Ml! those poppie-s there in Flanders, with their startling scarlet gleam. Mew they stand as mysUc symbols of the mighty, glorious dead. Every blood-red fluttering petal is an emblem of each dream Which each boy had dreamed in boyhood, but came sacrifice, instead; So, liet poppies grow foravcr â€" in remembrance of our dead By the memory of their valor may our hearts, to-day, be led. To the living, valiant heroes who, for ua, have fought and bled, L»t us prove that we remember those long years so filled with dread. And that memory teaches weary marches, solemn trend. As we buy (with grateful memorias) poppiM. poppies, glowing i-ed. -^I4JAN McMLRTRY. u A Home-Grown Thanksgiving Dinner Vi =Sf It is rather difficult to suggest a menu whic'i will suit all sections of with salt and brown slowly in a mod- erate oven. ROAST RABBIT. Wash the rabbit well in soda water, lay it in salted water for an hour, then stuff with onion, cslry, or chest- nut dressing and sew up. In a baking dish pl'ace one sliced onion, a few . . i^ , , , . , , , cloves and whole peppercorns, one the coun..-y. but the one given below ,^1,^^ carrot and one bay leaf. Rub IS e.astic and calls for very fe^v suj^ ^he rahbit with salt and pepper and phes which are not home-grown. | pj^ j^ j^ ^ ^^^ ^^^ ^^^ ^^^ Ffir the centrepiece, ho low out a there over the rabbit Sift a litt\. pumpkin and fi;l it with fruit, ever- V^^ over the top and pour a cupful greens, pine cones, branches of bitter- t^f ^^^^^ ^^ ^^ ^^^^^^ ,„ ^j,^ sweet bayberries, rosehips, or other j Cover tightly and roast, basting fre- available berries. Place on the table and surround the base with ferns, autumn leaves or sprays of hemlock. MENU. Tomato Soup Whipped Cjeam Croutons Celery Home-Made Pickles Salted Nuts or Buttered Pop Corn Roasl Rabbit and Savory Croquettes or Baked Fowl and Potatoes Cole-nlaw String Beans Cranberry Jelly Pear Salad Rolls Saitine Crackers and Cheeso quently. When ready to sorve, place on a hot platter and garnish with cur- rant jelly. Savory croquettes are made thus; To one quart of hot freshly-mashed white potato add a teaspoonful of salt and one teaspoonful of poultry season- ing, the yolks of two eggs and one-half cupful of chopped nut meats. When the mixture is cool, form into round bats or long croquettes, roll in fi«« dried bread crumbs, then in tha whites of the eggs, which have been mixed with two tablespoonfuls of cold water, and again in the bread crumbs. When Steamed Carrot Pudding, Hard Sauce ^^ fanlT^rfSriS ^l ft' Uy. Coffco Candy Many of the dishes could be pre- pared the day before and reheated ing the day before. BAKED FOWL. An elderly fowl can be used for this McPherson had built up his land from j ing scanned to bring about some im-| procticaVly nothing, to one of tiio fln-'provemcnt in the flavor and odor of the' •st farma in the province, simply* milk. I through a systematic fertility pro- gram and o herd of dairy cnwa. "I cam* back home this spring and told my father about thW McPherson farm, and how they did things up The conclusion reached, therefore,! h that green alfalfa is a more satis-, factory soiling crop if fed after milk-' Ing. With green corn, the ca«3 is differ cou.d 1>9 detected. Corn fed after milking had no effect upon the milk there. Dad H«t*'ned at first but after I '^'"'- Twenty-five pounds was taken as a white be got f.ired and told me that I'*'*' "'^"•'' f<*dir.g and milk from cows he didn't believe all that those ten. h-J i^Polving thin quantity ju.it before •rs told about the place, nnd so on.! "'''*'"•? ^*"'' sampled by nunierou.i PinnHy, I persuaded him to go over fw.'-ons, and but slightly off flavors, and viait the place with me. I wanted ! •'_ ""X. to team more about it and I t>eli«ve that he was just a little bit curious Mmaolf. Tc in.Tk«» a loiirg utory short, we drove over. "We had quite a Ulk with Mr. Mc- Pherson. The old fellow soenHtl gmd to tell us about his place, and how Ito! had balH It up. He took us over hift fields and explained his tyatem of fer- 1 iUizlng. On the way back to th » hou»? \ we went through the b«rn>"ard, and there w<» saw hit manure sproider •taiiding und«r the manure nhed. The •Id gentlvman, stopping a minute, t!tm«<l to Dad and said, 'There's the most valuable mnehir > on my farm. t couldn't have buii-. thi^ place ap «it>->at It, or on* like it I can load Obeying Instructions. Bug "I glt^<n I'll ba pinchej. but the doctor told ma to taka a ptll." QAIOLINE COACH CUTS DOWN TIME. What was flrst tried out «s an experiment has proven In the light of actual facts a gre** jurcess whc;> the gasoline _cotch C.P.R. «prTlce betweoi Woodstock and St. ThomsR w«» Inaugurated e.-c!y this month. I'nJer ti'e schedule operating tbU car the runnlnjt time between these towns was reduced by thirty minutes and members of tha bualneaa communltiss alTeQte.l ore iiiui In ttaalr pralsOk just before ser%ing. The soup is made dish. Joint in the^isual way and pack of eannod tomatoes and meat stock, | c:o8ely in a stone jar or casseroo that a^oonf ui of whipped cream being has a close-fitting lid. Add a level addtd to each plateful just before tablespoonful of salt for ooe fowl and â- ennng For the croutons, butter cover the meat entirely with scaldLng vwy lightly s.ices of stal? bread, then hot milk. If the fowl is fat skim- ,cut to form smalt b.ocks. Dust lightly milk will do nicely Place in a hot ' I oven and after it begins to cook l^et i it simmer gently for from three to ; four hours. When ready to serve thicken the gravy with flour and cold milk mixed smooth. This is good serv- ed on hot baking-powder biscuits, split ocen and placed crust side down , on a platter. j For the pear ralsd, lay half a can- I rod pear (cut lengthwise) upon lei- I tut. J leaves, arrange nuts on the p^ars I to form eyes, nose and mouth. .\d I 'ttiff wlad dressing around the round j end of the p?ar to form a cap and under th3 narrow enJ (the chinl add : "cap ittrings" made of sliced sweet ; penoers or pimientas. j Steamed c.irrot p-jdding requires , one cupful of carrots arti* one cupful 'of potatoes (pared and sliced), one- , half cupful of m?lted butter, three- , :)uarters of a capful of brown sugar, -Nie cupful of flour, a few gratings of nutmer. ono teriroonful each of cin- namon, salt rnd bakinir-soda, and two cupfuls of i-aisirs. Put the (Carrots and potatojs ..irough a Sn? grinder, twice. *dd ths oth^r ingu^ients, mix well, pour into a buttered mold and steam for two and one-half hours. i Hard sauc» is delicious with thi^ pudding. It is made by c samfeig or.#- j third cf a cupful of batt*r. Then add cr-« cupful of rowder«>d su^r, one- third of a tesstoonful of lenx>n ox- t-~et i«rd two-thirds of a t«a«fKK>nfai cf v<>nillik