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-QUEER DOCUMENTS AND WHAT FATE BEFELL THEM. The Earl of S.â€", it appears was an eccentric peer, morose and reserved, Who apparently suspected everybody of similar motives. He used to hide thingsâ€"important deeds and letters and bank notes for large amounts be bundled into damp cellars. with disâ€" astrous results. There was hardly a hole or corner in his house in which he had not secreted some treasure. \VLLL OF A LABORER. who died at Sunnyside, Canterbury, New Zealand, on June 11, 1808. Heleft all he hadâ€"some $1,500, in the British Post Officeâ€"to his wife, who lived at Rye in Sussex. The will was rather an elaborate affair. engrossed at pro- digious length on parchment, and adorned with the seal of the Supreme Court of New Zealand in the bottom left hand corner. ’l.‘Le SUlK‘ltOI res- ponsible for the document wasproud of his work. He was YMr, William H. Kissling. of Auckland, N.Z. In due time Mr. Kissling despatched the will to a brother professional in London. but the ship conveying the will was dashed to pieces 11 ahurriicane off the Scilly Islands, and out "on the face of the waters" went the 'will with the crew and cargo. USiD} king Way from being an original con- "option. Recently an exploration wag made of Somerset House's subllerranean vaults by Mr. L.S. Lewis, with exceedinle interesting results. One of the first Objects to attract his attention was the leg of an old fashioned four DOSt bedstead. \Vhat relation it could bear to the surroundings was apuzzle un- til he learned the story attached to it WHERE AN EARL HID HIS \VILL SOME VERY CURIOUS WILLS Some time after this tragic occur- rence one of the Cornish fishermen was mending his'nets on the beach when he saw a packet washed ashore. It was that a1fipz.dean will. The fish- erman made inquiries as to the Nest course to pursue and he at length sent on the packet to London. In his affidavit the solicitor towhom the will was 'addressed gives some quaint details. He received it in an envelope from the General Post Office on May 18. 1875. On the envelope was written " 3x Schiller”â€"â€"the name (If the ill fated vessel. After His Lordship's death the will and first codicil were readily forth- coming. mainly because_ they were in safer keeping than His Lordship‘s. The second and most important codicil, however, took no less than three years to findl After the earl’s death the bed on which he slept was unceremon- iously pitched into the lumber room and it was by the merest accident that a servant at length discovered the long lost codicil, cunningly tied to the bar of the bedstead leg. The paper was found folded neatly and resting on the ledge formed by the bar where it meets the bed post. As His Lordship lay in bed it was his delight to withdraw the will from its hiding place,he could do easily, and either_dwell with satisfacâ€" tion on its contents or else make any slight alteration that pleased him. It was the poor man's only hobby. ‘Vllcre an Earl um lléi Will â€" Remarkable [Document of a Laborer In AlulralIa-â€"A “’ealthy Physician “'ll Ills Wlll In a Secret (‘ublurt â€" one Preset ed in Cotton Wool â€" Some Wllls Are Torn lip. Balm: Irv flats. and [be Like. Have you made your will? Do you expect a legacy? In either event or in neither you cannot fail to le inter- ested in the testamentary oddities and curiosities that are met with h." the Patient one who undertakes an explor- ation of the vaults beneath the Probate Registry in Somerset House, London. Here millions of original documents are carefully stored away, their dates running back for centuries, many 0‘ them strange and unique almost be- yond telief. Rummage among them and you will conclude that the motive of "Mr. Meeson’s Will” is, after all, a As the missing culls-i] contained leg- acies and bequests to a very large amount its ultimate production caus- ed a great deal of excitement. And. therefore, in order that the whole ro- mantic story might readily be demon- strated before the Prol‘ate Court, a complete model of the entire bedstead was made on the scale of one inch to a foot. Quite a remarkable documeht which excited Mr. Lewis’ interest was the original con- There is on record in Somerset House only one will made in shorthand. The Paper lies in a glass case. set in abox made to resemble a bound buck, 50 that the monan you lift up the cover you hehold this most curious of wills. This is a very wide and delicate ques- tion. Much depends upon the race and not a litt upon the woman. In some southern ands women are either wrinkled and shriveled or fat and shapeless grandmothers before .h2V reach the age mentioned. In England and in this country it often happens that the "fullness of bwuty" in women "does not reach its zenith under the age of 35 or 40." The question of taste, too, has much to do with a decision, and it is a canon of criticism that in matters of taste there can be no unvarying standard of judgment. There is a beauty of the bud and a beauty of. the blossom in all its glory. In the eye of cold fact a woman probably reaches the fullness of her beauty at her physical maturity and ripeness, a varying time in differ- ent (dimes and with different women. Andâ€"lxlessed fact lâ€"she remains beauti- ful as long as she looks so in the eyes of those who‘ love her. The age of limit is very elastic. deâ€" pending upon health, temperament, heredity. conditions 01 life and a dozen other things that help to preserve or to impair that beauty, which is its own excuse for beingâ€"and for being seen l As might be imagined. the moment the contents of the will were made known. there was a, frighlful outcry followed by prolong-31] litigation. How- ever, matters were eventually arrang- ed 9xactly M the astute old doctor had fieSIred, a poor married niece coming In for nearly the whole of an immense fortune. This question is discussed in an Engâ€" lish journal by a writer who maintains that "the fullness 01' beauty does not reach its zenith under the age of 35 or 40." This claim is disputed by an- other writer. who cites the opinion of women themselves as shown by the un- doubted fact that "any woman who craved admiration) on; the score of her persomal appearance would be vastly more pleased were her age to be guessed asflpging 30 ratheg‘thad 4‘0._’: bh‘thé'fiiiisiéifiswiiié Kim, "H. Wor‘ thington. Februaryrfllmfif.‘ will take. It is best to begin with a teaspoonful, but there is no fear of giv- ing too much. The first gffect is the quieting of the cry of pain; 'the secâ€" ond, the bellching of the gas; later the gas passes away downward, and finâ€" ally, after an easy movement of the bowels, the child falls into 1). sweet: restful slee . Try it, dear readers, its efficacy wil. surprise you, as will also the readiness with which the little on' will suck it from the spoon. Indeed there seems to be practically no end in the curious and interesting wills in the Prolrate Registry. There is. for example, a little pocketbook of Nelson’s which seems to have es~aped the notice of even Captain Mahagi. In it the hero makes a strange kin of will He bequeaths Lady Hamiltnn to his King and country, and relates in sonorous prose how she helped him to win certain victories. He also ramâ€" bles on about some letters: she stole for him. This extraordinary will is dated "In sight of the ‘Alleivl Fleets.’ " HUGH WORTHINGTON." Wl‘l LEARNED SHORTH AND 11 REMEDY FOR COLIC “'OMAN'S BEAUTY aders, it. will als little on strong covers and in it she had pasted every recipe that was worth keeping, She had cut them from all kinds of papers and colleclerl from all sources. many ofthem being neatly written with ink. The recipes were divided under different heads; for instance, under "desserts" she had dozens of delicate and economical dishes to select from. One heading was "meals," another " bread," "cake," " pies,’ etc., were all neatly arranged. She kept adding to her list continually, but only such re- ciI-les as the cook of ordinary ability could deal with. This is a wideawake housewife who has the welfare of her family at heart, and who endeavors to Set as nice a table as her purse and ability will permit. DESSERTS IN VARIETY. It seems that every housekeeper would make it a point to provide herâ€" self with a good cook book. A novel one seen‘ recently was astrictiy home- made affair, but it was highly Drize‘l by the owner, because it contained-only tried and tested recipes. This ingenious woman had obtained ablank book with strong covers and in it she had pasted every recipe that was worth keeping, She had cut them from all kinds of Thpre are housekeepers who serve the same thing day after day almost, sim- ply because they will not try some- thing new. Last summer the writer had an experience of that kind. It was at a little summer resort. and a, number of the people in the town and country round opened their houses to the sumâ€" mer visitors. At this particular house the boarders were served pie every day for dinner while we were there. and we heard from former boarders that they never wanted pie again. and friends who were there after us raisâ€" ed the same complaint Now this is certainly inexcusable. There seemed to be plenty of milk. eggs, fruit, etc., from which to make other desserts that are as easily cooked as pie. but this housewife made no use of them for anything of that kind. The char- itabl-y inclined of her boarders said she knew no better, but others claimed it was pure indolence. Those housewives who are ambitious to have everything nice can always get a number of good recipes from pa- pers. or from neighbors and frien'ls. It is wise to write them in a blank book, so as to have them to refer to. There are some excellent cookâ€"hooks on the market which cost from 50 cents to $2.00. but there are a great number of the recipes in them which are not availahle in ordinary cooking. The fol- lowing are some very delicate desserts. simple to make and economical also, That is generally what the average housekeeper seeks :â€" Peach Tapiom Puddingâ€"Boil one cupful of tapioca in water. until clear, Drain the juice from a can of peaches and place the peaches in a puddingâ€" dIiSh. Pour over them the tapioca. dot the ton with bits of butter and bake for twenty minutes. The juice of the fruit is used for sauce thickened with a little flour and made sweeter. if need be. For fresh fruits, boil the tapioca until clear and pour it over the fruit. Serve very cold. Raspberries, cherries stoned, and peaches pared and quartered are nice served in this manner. Sometimes the fruit is pulped anrl the juice only is used, in which case the whole is frozâ€" en as for ice cream and forms adelici- ous and nourishing sweet. Snow Puddingâ€"Use half an ounce of gelatine dissolved in a cupful of cold water; allow to stand for twen- ty minutes, when stir into one and 'ne-half cupfuls of boiling water ; place over the fire andwhen all is dissolved add one cup-ful of sugar, the juice of one lemon and the well-heaten whites of three eggs. Beat all together until light. when pour into a mold When it is hardened turn into a. glass dish and serve with the. following sauce: Beat the yolks ofthe eggs until thickadd a. cupful of sugar and one cupful of bailâ€" iné water. Place over hot>water and stir until it becomes thick, but on no account allow to boil. one pint of water. add apina-h of salt. Mix {our tablespoonfuls of corn-starch with a little cold water until free from lumps. Now whisk the whites of three aggs to a solid froth. add half a cup- ful of sugar. a teaspoonful of vanilla nd the dissolved corn starch; beat all ell together and pour it slowly into lhe hailing water. Stir constantly so t will form no lumps, and allow to rook about five minutes. Remove from the fire and pour into small cups that have previously been dipped in cold water. Allow to become icy cold, when serve with the following sauce also fold: Place over the fire one-half pint, of water. heat in a small sauce-pan one teaspoonful of butter, two tea- spoonfuls of flour and three tablespoon~ fuls of sugar. When well blended add the water; now pour the whole slowly over the yolks; of three eggs. which must be well beaten. Place the mix- ture in a bowl, over hot water and stir until it thickens. when remove; flavor with vanilla and cool. Lemon Riceâ€"Wash one teacuptul of rice in several waters. Place over the fire with sufficient water to cover and simmer gently. Add also the thin, yel- low rind of one lemon. When the rice is tender. mtd a generous lum‘i of but- ter and sugar to sweeten. In the mean- time squeeze the juice from two lemâ€" ons and pars the other lemon very thin. (‘ut this yellow peel into tiny piet-es or chop it fine‘ Place over the fire half a pound of sugar and half a gill of water with the strained lemon juice ’llld the peel. Boil this syrup for ten minutes. Pile the rice onto a dish ant ‘our over it the syrup, taking t-are the Corn-Starch Puddingâ€"This is very lelicate and extremely good, while very 1uickly prepared. Place over the fire THE HOME. (15 of s 01 lemon 1 ted over the eel the (h 11'! pre are egu hole. Sex :r (en h an i re the aqua]- Serve all the juice. Mix the juice with one cupfu] over the fire. and all add one tablespooniu' tablespoonful of cor: half a cupful of cold boils again remove £1 a tiny pinch of salt a Break two eggs into 2 one of the whitesof tl’ eggs until light, ad granulated sugar and starch Pour into a l‘ bake until the custar twenly minutes will l: This custard may also be cooked in small individual cups, Fill the cups and set them in a pan. which must be [illâ€" ed with boiling water to nearly reach the tap of the cups. \Vhen the cus- tards are baked. remove from the pan 'and allow to cool. Serve with a little grated nutmeg on tqp of each, or a. bit of bright jelly. add one table3p~oonful of butter. one tablespoonful of corn-starch, wet in half a cupful of cold water. when it boils again remove from the fire, add a tiny pinch of salt and allow to cool. Break two eggs into a bowl. reserving one of the whites of the eggs; beat the eggs until light. add one cupful of granulated sugar and add to the cornâ€" starch Pour into a buttered pan andl bake until the custard is firm; about' tweniy minutes will be sufficient. Beat LIE white of egg to a stiff froth with a tablespoonful of sugar and spread this lightly over the top of the custard and return to the oven until a delicate brown. twig is two in1 one inc on eac} visable, the apple flavor will he bet- ter than that given by spices. For the real oldJashioned sauce boil the cidâ€" er down one-third. add lhe apples, and cook till thick, and a homogeneous mass. dark in color, delicious to lhe palate. and smooth uricr the spoon. At the last it requires very careful watching to see that‘it does not burn‘ or fifteen inches long. The shortest twig is placed across the two long ones two inches from,the top of each, and one inch of the short stick protruding on each side. The long sticks should be put on at a slight angle so the base will be wider than at the top. The short twig should be cut so that the long ones will fit in. About four inches from the bottom of the long twigs place the six-inch piece across, and glue all together. Fasten the hack stick to the middle of the short twig at the top at an angle sufficient to keep the easel erect. Place a photo or other picâ€" ture on the lower twig and see how pretty it all is. It may be varnished if desired. ECOUR B‘R'I‘H'DAY. Tine followingr list will give the gem, flower and zodiac sign for the month of your birth: Januaryâ€"Garnet. Snow- drop, Aquarius; Februaryâ€"Amethyst, Primrose, Pisces; Marchâ€"Biocdslc-ne, Violet, Aries; Aprilâ€"Diamond, Daisy, Taurus; Mayâ€"Emerald. Hawthorne, Gemini; Juneâ€"Agate, Honeysuckle, Cam-er; Julyâ€"Ruhy‘ A\Vater Lily, Leo; Augustâ€"Sardanyx. Poppy‘ Virgo; Sep- Le1nhep-Sapphire,L Merging _ Glory, Gemmx; Juneâ€"Agate, :10 Cancer; Julyâ€"Ruby‘ A\Vater Augustâ€"Sardanyx Poppy‘ V amberâ€"Sapphire, Morning Lubre; Octoberâ€"Opal, [Hops Novemberâ€"Topaz. Chrysa Sagittarius: Decemberâ€" Holly. Capicornnls. An odd "catchâ€"all” to be hung up on the wall was made of wool. twile and pressed autumn leaves. There were two very thin boards. measuring twelve by nine inches, placed together V shape. T‘wo triangular pieces were cut to fit the sides and the whole thing was put together with pin nails. The boards had been made very smooth with sandpaper. Then autumn leaves had been carefully glued on in apiretx- ty circular design. The whole had then been varnished. leaves an‘ all. All the edges were finisher] with twigs, glued into place and varnished. The red. gold and brown of the leaves. keep nicely under varnish, and the whole made rather a novel ornament. CIDER, APPLE SAUCE. It is almost time for making cider apple sauce, still a. stand-by in many farmers’ homes and when well made. a sauce that is rich and delicious. To be at its best, the sauce should be left with its natural flavor. If good apâ€" ples are used, and none other are ad- mass. dark in color, delicious to the palate. and smooth urier the sroon. At the last it requires very careful watching to see that it does not burn An asbestos mat under the pan helps avoid danger of burning, but, cannot. be relied upon to prevent. Add the sugar when the sauce is nearly llone; boil half an hour, then put into cuns. It made late in the sea- son. after the weather is cold. the sauce will keep in jars or crocks if kept in a cool place. It should not freeze. I wouldn‘t make up such a quantity that everybody gets tired of it before it is gone, and the children turn up their noses and say "same old cider apple 5358;" but a small supply, ocea- their noses and say "same old cider apple 5358;" but a small supply, occa- sionally put on the table, is apt to be regarded as a treat. I make mine in a fourteen quart dishpan :m’l find the supply ample for a family of four. m» “up; w r V Cider apple sauce. make a fairly good pie in the spring when pie “fillin ” is svarce. At least an occasional one finds favor at our house. SD? 1 g one tab]: spoonful a cupful again 1‘ VESVV e AMJLY COME LIMENTS lice. Mix the grated rind and b one cupfu] of water, place fire, and allow to boil, when tablesyoonful of butter. one nful of corn-starch, wet in 1pful of cold water. when it in remove from the fire, add nch of salt: and allow to cool. :0 eggs into a bowl. reserving e whites of the eggs; beat_the no longer e angry re the i r with a "A Chrysanthemfim Decemberâ€"Turquoise huslumd. we 01d goose, cumr snap. spring Chicken ater > Glofy Scorpio i and place :ase The the has Whlle Men Now linger to Work for the Wages Formerly Paid to Kain”. The Acting Deputy Administrator has published a statement warning people from going into Rhodesia before the railway is opened in November, says a Cape Town letter. This is one x of the most momentous warnings given by a high official in many years. Large numbers of people hpve looked beward Rhodesia as the place where they could make their homes. Thouâ€" sands have gone up only to find that. it is a land of tragedy. \Vork has been scarce and the cost of living en- gigantic of the 1‘ down‘ a: quence ormous The warning. however. is not an adâ€" mission of failure on the part of the officials of the Chartered Company. The excessive cost of transport has sim- ply prevented any work from being car- ried out. With the opening of the railway all this will be changed, and then Rhodesia will be the land for the pioneer. The opening of the railwey v71“ be an object lesson to the whites and blacks of South‘ Africa. \‘l’hat would Speke and Grant and Mungo Park think if they could know that in the early days of November, "the pufâ€" fing billy" will run through a savage laud? Coming a little lower down the coun- try to the Transvaal, the South Afriâ€" can story of the week is still a very gloomy onei Only one piece of inforâ€"‘ mation gives a little hope. There is a. recorl gold output for August. Dur- ing the month 259,608 ounces of gold have been mined in Johannesburg- alone, and making the total output for the eight months of this year, 1,890,â€" 512 ounces. And yet during the whole of this year the situation has been go- lng An industrial commission has been sitting for a long time, and it has drawn up a. series of reforms which it declares to M5 absolutely necessary if the Rand is to be saved from desola- tion. These include a heavy reduction of the duties of dynamite, the lowering of railway rates, and the restriction! of monopolies. Whether the Governâ€" ment will face the situation and try to secure its own salvation as well as the salvation of the country, is one of the many mysteries which time alone can solve. vuVV. The woman whose services are most. valued in a. business ‘house or private office ist'he woman who is never inâ€" trusive in word or manner, but who goes quietflry and faithfully about her work, keeping her opinions to herself. and leaving idle chatter to the unbal- anced and the unwise. Business men always dislike to have their affairs taxed about to others by those in their emp-on. and those who have a proper ront'eption of the true relations existing letween the bus.- ness man and his employees will reâ€" gard those relations as confidential, and wif. not lend themselves to idle talk about the affairs of their em- ployer. Of course this applies quite as murh to men as to women, but tiose who are in a position to know mainâ€" tain that women are more given to offending in this respect than men. and that women are more given to idle ("hatter duringr business hours 89 this as it may, the women who dairifig the time belbmging to ibeir employers. women who have been «Tearâ€"sights enough to comprehend the fu'd mean” of the words “lmsiness is business,” zu who have given thecir time and the thought to businessgnd tq nothing eI: HARD TIMES IN THERAND FROM BAD TO \V'ORSE s as it may, the women wt best and most desirable pus the [Madness worl'd are U who have been «Tearâ€"sights