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A Homemade Fruit Evaporator. The prouess of evaporation is the cheapest known method of preserving indefinitely, for future use or for market, such fruit as raspberries, blackberries, cherries, aprxcots, plums. or apples; and in season of plenty, it enables one to preserve in a. condensed and readily available form, fruit that would otherwise he sold at a low p ice, or alIOWed to decay. Some excellent, forms of evapor- ators are upon the nurket, and may be oh- ta‘ined ready to set up for immediate use. However, when several acres of berries the to he evaporated, or fruit. is evaporated for other parties, it is heat, to put up a. building especially for the purpose, and to 3 person skillful with tools the expense need not be great. A convenient and cheap form of evaporator is shown in per- fection in Fig. 1. This will evaporate one hundred bushels of raspberries every twenty-four hours. The building is eight feet wide and twenty-two feet long. The sides and roof may be simply boarded up and down, or Ft nished as elaborately as desired. If possible, locate the fruitdrying house ' upon a. suiehill, and atone end of the build- ing lay up a cellar wall nearly five feet high, ' the width of the building, and about four feet wide, inside diameter. At one end a space is left for a door. Within three inches of the top of the foundation wall a stove- pipe is inserted. In the same wall sections of five-inch pipe. at, are inserted to admit fresh air to the furnace room, and if the air is discharged near the centre of the cellar, 0r immediately over the stove, so much the better, as it creates a better draught than ‘ when admitted along the sides. In con- structing an evaporator, a novice nearly always makes the mistake of allowing too 1 little ventilation about the furnace. If a proper amount of fresh air is not a lmitted the fruit is simply steamed and often ruin- ed by the cooking. Alwavs admit the fresh air from as near the ground as possible. The ventilators should be of ample dimensions. and if made with a forced draft, better and quicker results will be obtained. When the work is rushing. all these little things are very important. Small fruit is best evapâ€" orated on the same day it is gathered. Hence. when doing a commercral business, aim to have the fruit delivered only as fast as the capacity of the evaporator will admit. For a building of this size a common box cast-iron stove, one foot square and two and a half feet long will, with dry wood for fuel, furnish all the heat necessary, but it requires almost constant attention, and the heat Wlll not be uniform. Hence, it possible, put in one of the low-down, anthramte coal| base burners. The legs may be removed : the object being to have the stove as far below the fruit shelves as possible. One ton of hard coal will evaporate a sufl‘icient qumntit‘y to make at least a. ton of dried mspberries,‘hnd if the wood has to be pur- chased, coal willoften bethe least expensive. To utilize all the heat possible, let the pipe cross and recross the furnace room several times. An interior View of the evaporator is given in Fig. ‘2. The evaporator chutes are built directly over the furnace room, and should he of a size corresponding to the size of sieves or trays, the largest size of which is four feet square. When these are uniformly covered with a bushel of berries each, it requires a. considerable strength to handle them quickly, as the little drop doors should not remain open longer than is absolutely neCessary, or too much heat will escape. The droptioors, are five inches wide, and each space will admit two sieves. The strip to which the doors are hinged being one and a half inches wide. These dimensions can be changed to suit the fancy. For instance, a. door may cover the space for three or four sieves, and be retained by a catch instead of wood en button. TWo chutes are showu in the sketch. Often three are erected side by side ; the dimension of the sizes should be determined upon before the building is commenced. The wire for a. four-foot square sieve, of the best galvanized mater- ial, costs about seventy-five cents. It comes in rolls of diBerent Widths. Where women are to handle the sieves, those three by four feet in size will provemost convenient, hence make three rows of chutes three feet wide and four feet long. A long box about one foot deep will prove convenient to throw the evaporated fruit into direct from the sieves. from which it is readily shoveled into bugs, boxes, or other receptacles. This room should be well lighted, and racks may be placed along the walls for holding pick- ing pays, baskets and other bhlngs when 110'; m use. In the greatest producing section hand-picking costs xequiring, on an ave FIG. 1. EXTERIOR VIE“? 0]" EV AGRICULTURAL. INTERI DR. VIEW wo cents per quart ge,nea.r1y three quart apom APORATOR ‘0 RATOF of fresh for apound of dried fruit. Resp-l terry plants, if properly attended, will yield 1 five paying crops before being removed. A ‘ yield of six hundred pounds per acre is about the average crop. An active picker easily gathers one hundred quarts per day. By the use of on improved harvester one man will gather twelve bushels per day, and, by active work, several bushels more. Machine-picked berries of course contain leaves, broken branches, and other litter, but are dried in this condition, then run through a. fanning mill, which removes all the course and light rubbish, when wom. on and children will look them over at their i own home. at the rate of fifty cents per hun- dred pounds. The latter method of harvest- ing is one-half cheaper than hand-picking, land is becoming more popular each year. i In the busiest season, put in the fresh ber- ries at the top, moving down apoint or two ex'ery hour, taking out the properly dried ones at the bottom; they should be dried just so much that in grasping a handful with considerable pressure they will fall apart when laid upon a level surface. If too dry they will again absorb moisture I from the variable atmosphere. Ii allowed ' to become too dry, they are liable to damage from scorching, especially those on | the lower tray. Dairy Granules. Cows of different live Weights will yield milk and fat per unit: of weight in inverse progortion to their size. the smaller cows i_._.:»:-- A: 'nIflA. WWW”-.. .- , v, , producing the largest quantities of [pro ducts per 1,000 pounds live weight. A large monopoly properly managed can better afiord to sell new milk an four cents a quart. than the hundreds of small dealers crossing each other's routes can afford to sell it at six cents. The most successful dairymen are most careful as to the condition in which the young animals are to be kept which are to be used in the dairy when they become old enough for being thus used. \Vhen a manufacturer found that some competitor was reducing the cost ofmak- ing an article, he never stopped investiga. ting until he found a. new machine or a method that would enable him to meet the competing price. The average farmer does not do business that way. Let me see, for example. that, farmers elsewhere are mak- ing butter cheaper than he'cau make it. Does he at once start in to obtain better cows, cheaper food and more accurate tools ‘.’ No, as a. rule these things must be forced upon him, and that is Where one great diff- erence between the farmer and the manu- facturer comes in. How the Title Was I-‘Ir-il [le by Euglldh ('lorgy. The title was an honorary appellation given by common consent to the clergy about the middle of the seventeenth cen- tury. In an English parish register the minister is first Styled “reverend” in 1637, occasionally afterward, but regulhrly after 1727. The title wast hen claimed as the exclusive right; of the established church, and it was made the subject of a curious discussion in England, the point, being raised as to the right, of a. dissenting min‘ isLer to assume the tide. The genrleman concerned was Rev. Henry Keen. A daugh- ter of Mr. Keet, died and was buried in the grounds of the parish church at. Ows- Lon Ferry. A stone was ereczed over the grave, and an inscription was about: to be placed upon it wherein the deceased was described as the daughter of Rev. H. Keet, Wesleyan minister. The rector objected to the use of the word reverend, and refusing to allow the stone to be put up, an appeal to the Courts followed, which was finally carried to the highest tribunal, and here all the decisions of the lower Courts which had sustained the action of the rector in his refusal to allow the erection of the stone containing the objectionable word were reVersed. The Lord High Chancellor said that, in the judgment of Lhe privy council, “rever- end" is not a title of honor or courtesy, but merely a. laudatory epithet. He said : “ It has been used not for a long time by the clergy of the Church of England. It was used in ancient times by persons who vere not clergymen at all. It is used in common parlance of social usage by minis- ters of denominations separate from the Church of England. It is, therefore, in- possible to treat. it as an exclusive posses. sion of the Church of England. A certain judge who is blessed with a trem endous head of hair, which is generally in a. state of wild disorder, was questioning a. youthful witness, to make sure that, he comprehended the chaxacter and importance of the oath he W39 about to take. “ Boy,” he said, with his severest and' most- magistenal manner, “do you feel sure that you could identify me after six months? Now be cazeful. Think beiore you speak." after a prolonged survey of Lhejudge’ ly figlue and rugged features, “ I ain burl think I could if you wasn'b Lo but 1 thi your hair Mrs. Carsonâ€""I hear it w match.” Mrs. Vnkesâ€"“Ye and her father caught up [0 preacher whe‘zu he was‘tryin pose Well, With a Proviso “ REVEREND. 0111‘ y: 101‘, replied "a" of the iu timepiece ante. the boy, ,ge’s port. aim. sure, do comb rum;an uncle 33.1) . JD If such people could be convinced that the human heart is ofa. varying mood ; that it is like theocean with its storms, its dead calms. its ebbing and flowing tides, they would realize the importance of avoiding the trivial misunderstandings which so often cause serious quarrels and life-long es trangements. The vows which bind two people to- gether “as long as they both shall live," are too often assumed before the mind is suffi- ciently disciplined to cope with disappoint- ments. Both husband and wife are exact- imz and as time pasaes on stubbornly hold fast to the error that destroys their peace of mind. They know thatsometiiing is wrong, but instead of taking reason for a guide, they rush into folly as a- distraction, thus bringing the death of domestic happiness. Early education has a powerful influence over men and women during the years that follow the breaking of ties that bind them to the home where father and mother rule to the home when: father and mother rule for good or evil. A sensible mother will teach her children that the practical side of life is by far the most substantial and re- liable. Youug men and women who have had this sort of training know intuitively that romantic demonstrations of afl‘ection cannot last forever. As the years go by they are happy, 1n- (leed, for they realize every day of their lives the priceless value of the sweet peace and comfort that comes to the husband and wife who rest upon placid and enduring de- vntiou. Potatoes. If they are new, they are of course best plain boiled. If something a little better than best is wanted. select those that are small, and after boiling roll them in a. cream sauce, and then in chopped parsley. Old potatoes are much improved by cooking them in the same way. Soak them in ice- water after they are peeled and make into balls with a. vegetable cutter. Serve these with a boiled or baked fish. Potatoes } browned in the oven in a cream sauce are excellent. \Vith a broile‘l fish.-I or two very large potatoes make half a. pint of sauce. Cut the pota'oea in (lices and put them in a. butter. ed baking dish with layers of the sauce. Scatter with fine breadcrumbs and brown. Make the white sauce by blending a. table spoonful of butter and flour, add half apint of milk, stir until smooth, and season with salt and white pepper. Potato puil‘may lre sent to the table in the baking dish or baked in shells. To muke the puff take two cupfuls of mashed potato, either hot or cold, put them in a. saucepan, add the well beaten yolks of two eggs, three tablespoonfuls of cream and salt and pepper to taste. Stir over the fire until smooth and Well mixed, take from the fire and add the whites of the eggs beaten toe. froth. Fold them in lightly, put in a. buttered baking dish or shells, and brown. Duchessc Loaves â€"â€"-are similar to the potato pull". The potatoes are heated, mixed with the yolk of an e24, seaSOued with salt and pepper, shaped like croquettes. brushed with the white of an. egg, and browned. Potato croquettes involve m ore labor, and are made from mashed potato. To two cupfuls add four tablespooniuls of cream, the beaten yolks of two eggs, 3. teaspoonful of ofiion juice, a. tablespooniul of chopyed parsley, salt to mate, and a. dash of cay- enne. Heat the mixture and stir ii, until it clings together in a mass, shape, and when cool enough to handle roll in eggs and fine dry bread crumbs and fry in very hot deep fat. Potato houlettes. at present a fashionable form of potatoes served with fish or with chicken croquettes, are like the croquettes except that they are shaped like little balls, and have an additional seasmiing of a. half tesspoonful of sweet marjoram. Useful Recipes. A pretty way to serve cake for luncheon or tea, is to cut. in even slices, two or three different kinds, and tie together with baby ribbon. Salted Almondsâ€"Blanch them, then brown them in a. little salted butter over a. slow fire, shaking the pan constantly; then dry them in a. quick oven. Salted ground peas are prepared in the same way. Oxtail Soup. â€"â€"Ha.ve one oxtail separated at the joints and dredge with flour. Fry out the fat. from a slice of bacon in a. pan ; remove the bacon, add the tail joints well dredged with flour and brown chem slightly. Then turn them into a soup kettle ; add one sliced onion, three or tour cloves, three pints of cold water and simmer for two hours. Take it from the fire, let in stand till it cools slightly and the fat, rises to the top. Skim all as much as you like. In the meantime, have one small canoe and cwd potatoes cub into circles 11ml parlrolled : drain. turn mam into the soup and let it Brain, turn them into the soup’and let it simmer fifteen minutes longer. Then add on» cup of bouillon, one Lcaspannful of salt; uud one-quarter temspoonful of pepper. Rve Breadâ€"Sift 1W0 and half cups of rye flour, add one Leaspoonful of salt. Put. into the flour one large tablespoonful oi shortening. Dissolve-o. smaH teaspoouful of soda. in lukewarm water, and add one. half cup of molasses. Mix this with the flour. Scald < half a yeast. c water, and, v THE HON E. Husband and Wife. half. cups of 1 of salt. Put. blespoonful of H teaspoouful warm.add it and the yeast to the batter; stir Well while adding; then knead for fif- teen minutes. Let rise over night. In the morning mould into two loaves. lece in greased pans. Let. rise until light, and bake one hour in a moderate ( ven. Another way to make rye bread is to set a. sponge for wheat. bread, adding in the morning rye meal instead of wheat flour. Let it rise again. Mould. into loaves. Raise and bake as above. Spinach Saladâ€"Cook from half a peck to a. peck of spinach in a small amount: of boiling salted water until tender. about thirty minutes being necessary at, this seas- on of the year. A small amount. of soda added will prevent it, from losing its green color. Drain in shoroughly and chop fine- ly. Add two tablespoonfuls of melted but- ter, wichsalt. pepper and lemon juice to taste. Pack them into small cnp»shaped moulds, huntering them slightly first, and chill. Serve on thin slices of cold tongue. with a garnish of sauce tartare on the top of each or of plain mayonnaise,and garnish also with parsley. The sauce tartare is prepar- ed in the same way as a. plain mayonnaise, substituting Larrigon vinegar for the lemon juice and vinegar generally used, and add- ing chopped capers, pickles and olives. If yo u have an old straw hat that you want to make do. take the trimming off the hat and dust the straw perfectly. Take a. half cup of clear cold coifee and a. clean black cloth and wash the straw rubbing it vigorously until it seems to be pretty well wet through. Then hy the hat on a flat surface with a dark cloth under it and another over the brim, and with a mo-ier- utely hot iron press it till it is dry. For the crown select a tin pm or bucket that. is about the same size a; the crown, and press it over Lhdt. Then put your wxre back in the edge of the rimâ€"if it had oneâ€"- and bend the hat in the shape that you de- sire tn have it. You can change the shape entirely if you like. If the crown is too high, take out a few rows of straw close to the brim, where the trimming will cover it. And if the \crown is too low for the present fashion, ‘put in a. few rows of straw taken from another hat, or a piece of huckram ; it will be covered by the trimming. Then get some good shoe polishâ€"that is all the aver- age polish is good forâ€"and give the hat three coats of the liquid blocking. waiting for each to dry. You will be astonished to see that your straw looks like new. This is a good way to freshen old hats during the summer : Brush and apply the polish with~ out removing the trimming. “'hnl Supersfltlon Led Many People to do In Former Thurs. ‘The superstitious people of medi:eval times had some very odd remedies based upon superstition. Among other absurdities of ignorance, it was held the: a. chip from the gallows on which several persons had been hanged. Worn in a. bag around the neck, was a. cure for ngue. A halter by which some criminal had been hanged was bound around the temples as an infallible cure for headache. Tumors of the glands were said to be “driven away " by nine blows of a. dead man's hand, while the hand of a. man who had been cut down from the gallows was said to work similar wonders. A ring for the relief of cramps, which were also said to he dispelled by a rusty sword hang- ing over the patienn’s head. If any one had the toothache. he was told to go and drive nails into an oak tree, which, in is true, would not. kill :he pain. but, was a. sure preventive against a. future attack. A stone with a. hole in it.hung at the head of a bed. was sure to cure nightmareâ€"the cause of that evil being thought to be witches, who sat on the patient’s chest ; hence the penil~ ant and stone was called a “hagstone. ” The “ hagstone ” was used generally as a safe guard against all the ills which are ascribed to impish interference.” \n-u ....uu uluuo uA'lv-uAU in session at: Montreal this week. George T. McPherson, barrister-at-law, Stranord, has been reappointed a license commissoner for North Perth. The SS. Thomas street railway is under seizure by the sheriff on an execution for $900 due its manager as salary. The body of John Haw, jr., who was drowned in Lake Nipissing last fall by the Fraser disaster, was recently found. Emigration to Canada. through Brizish ports declined 64- per cent. during June, as compared with the same month last; year. The Brantford Cordage Companv will It ilsastcnishing to find many such old practicesâ€"the relics of superstition and ignorance still kept up by people who ought to know better. It is, for instance, a cus- tom to this day for people of a. certain class to steal meat from the butcher, rub it on warts, and then bury it, the warts being expected to vanish as the process of decom- position sets in. Pricking a. war: with a. pm till the blood came and then throwing the pin away was also said to drive warts away, the warts being prompcly trnnferred to the hands of whoever picked up the pin. A potato carried in the yocket is still re- novnmended for rheumatism, and hundreds of like practices are in vogue at the present dxy. Making Paper Horseshoes. When paper horseshoes were first intro- ‘ ducedinto the cavalry service of the German army a. few years ago they exited a. good deal of interest. Several cavalry horses were first shod with the paper shoes and the effect observed. It was found that not only did the lightness and elasticity of the shoe help the horse on the march, making it possible for him to travel foster and far. ther without fatigue than horses shod with iron, but that the paper shoe had the pro. party of being unaffected by water and other liquids. These new sheets of paper are pressed closely together, one above the other, and rendered impervious to the moisture by the application of oil of tur- pentine. The sheets are glued together by a sort ofpuste composed of turpentine, whiting, gum and linseed oil, and then ‘ submitted to a powerful hydraulic pressure. ‘ Piper horseshoes are also made by grind- iing up the paper into a. mass, combining it iwith turpentine. sand, gum, lithorge and ‘certain other substances, pressing it and ‘ afterward drying it. But these shoes are The<e sh either by glue mad sheets of paper e shoes are faste ‘r by means of 11‘ made of coal tar ime‘.7 Have ybu n aâ€"“ Yes, one, bx | supposed that the 1 of reading the final SOME MAGIC CURE. An Old Straw Hat \Yhy do you stay a. mat ms or with a k 'and caoutchou n6 friends to )GC I cannot an those one upou horse's feet; ome all visit?” amo unlhrrml From VIII-Ion“ Pain” l-‘rom [ha .Ulanllr lo the Pnciflr. PURELY DANADIAN NEWS. INTERESTING ITEMS ABDU? OUR OWN COUNTRY. George Legg, a Strathallen boy, is miss iug‘ The school house at Rosseau is to be en. laxged. The dragoon band of W'iunipeqis to b disbanded. London will buy an Ohio steam roller at a. cost of $3,000. The Colorado beetle is injuring potatoes about Winnipeg. London assessors are at work on next year's valuaLions. A raft of 150,000 feet of logs has been lost in Lake ‘Vinnipeg. A fair looking horse wm sold the other day in St. Catharines for $8.50. A bicycle relay road race is proposed be- tween Winnipeg and Minnedosn. The health of the city of \Vinnipeg is- better now than it ever has been. The Lentral Methodist church, St. Thom as, is to be thoroughly renovated. The Diocesan Synod of Fredericton, N. B., will he held in Monoton next year. The first barge of coal thi; season hLS ‘arrived at Broskville for the railways. Mrs. Jongthan Martin, an old and well- known resident of Wondstock, is dead. Four burglaries and robberies were com~ mitted one night last week in Chatham. The farmers of Talbotville complain be- cause their roving cattle are impounded. Robert Coleman. 3 highly respected citi- zen of Seaforth. died suddenly last week. St. Peter‘s church, lVinnipeg, was opened last Sunday by the Bishop of Rupert’s Land. Flowing Well tests in \Vinuipeg are pro- gressing satisfactorily. The water in the St. Lawrence at Brock- ville is falling rapidly. Winnipeg is giving $15,000 at its indus- trial Fair this month. Great quantities of binder twine are daily being brought into Chat/ham. The Masons of Wyoming have resolved to build a. Masonic temple there. I Frank J. Curran, son of the Solicitor- Hieneral, has been admitted to the bar of ' Quebec province. “'innipeg's Board of Trade has elected Boards of inspectors and a general grain committee for the yebr. It is reported that, specimens of gold have been dug up from afarm in Chatham Town- 3m John Hollingsworth, of the Canadian Bank of Cummerce, Guelph, died 13.51; San- urday. Lewis Wigle, ex-M. P., of Leamington, has twenty acres of tobacco plant: under cultivation. The W'orld’s Fair Esquimaux passed through Winnipeg last week en name to Labrador. The Sundridge Council has passed a. by: law to prevent furious driving, on its public streets. The 17th annual convention of the Ameriâ€" can Flint Glass Blowers’ Association was The body of John Haw, jr., who was drowned in Lake Nipissing last fall by the Fraser disaster, was recently found. Emigration to Canada through British ports declined 04- per cent. during June, as compared with the same month last; The Brantford Cordage Company will reSume operatiom, the Council hauling reduced their BSSBSSHIQSS from $120,000 to SUEOOO. An old Indian named Monequote stabbed himself to death Wednesday night on “'31- pole Island. He was tired of living on charity. Brockville Bicycle Club has a Cumming and a. Going on its list of membership, and is prepared to race both ways with any club in existence. By a. violent hailstorm which passed over the southern part of McGillivray the Pres- byterlan Church at Ailsa Craig was com- pletely shattered. Kincardine electors have voted in favor of by-Iaws providing for the purchase of the \\ ater-works system and of a. municipal electric light plant. In a. recent family re-union of the 05- apring of the late George Ballard. at Hawkesville, there were 86 present who count as descendants. Under the contract system now in force in Lindsay the construction of exdewalks showsa savmg of over fifty per cent. as compared with former years. A cororer’s jury finds that Berry .}alla- gher. of Chatham, was accidentally drown- ed, and calls noon the corporation to pro- vide public swimming places. At the recent firemen’s tournament in Guelph the Wingham brigade won first and second prizes, and also the prize for being the “ bestâ€"lookmg ” company. The remains of Jessie Van Zandt, who was drowned in Mount Clemens, Mich. under suspicious circumstances, were buried at, her home in Rodney last week. The city grocers, butchers and dry gonds men of Winnipeg are uniting to give their employee every Thursday afternoon during J uly and August as a half holiday. The exhibits of grains from Manitoba and the North-west Territories at San Francisco. mirlwinter fair, have received the g old medal being the finest samples on exhibition. It is stated ihat, the Dominion Line has ordered the construction of anewsteamer for the Montreal and Liverpool service. The contract calls for a speed of seventeen cont knot Mrs. W. M. Nichols, widow of School In specter Nichols, who lost his life on the Sn. ‘iair River by being run down by the steamer Atundel. has sued the owners at the boat for $10,000 damages.