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RM! carefully fed and groomed and every- thing made as comfortable as pes- sible for him. It is a mistake to alâ€" low men who do not know better, and‘ do not care, to feed oats by the pail.‘ or bushel, as more horses are killed by over feeding than by hard work. One gallon of cats at a feed is suf- ficient for the farm horse, with as much hay as he wants. If he has to do extra hard work feed oftener. Feed early and late, and water re- ‘gularly. rl.‘he work horse does not re- quire so much of the fleshâ€"forming foods as do .the young and growing animals, but he should have more var- iety. He generally requires enough to replace the wasteâ€"the wear and tear of his system. If he obtains more than this it is either excreted from the body or stored up in the form of fat and we know that a very fat lborse, or man, is easily played out, and not fit for hard work. With the 'young and growing animals the case is different. \Vhat they require is bone, muscle and nerve forming foods â€"oats, bran and 'hay will furnish them. The foal obtains from its mother’s milk in a concentrated form all that is necessary for its developâ€" ment. rWhen weaned the colt must be furnished with an equivalent, in the form of fodder,â€"ground oats, wheat, bran and meal furnish this. V Agriculturalé mfllmmmmffi CARE OF FARM HORSES. I Homes are much neglected in the ,way of getting proper care in this nountry. The work horse should be If we desire to raise colts that will' pay for the trouble and expense .in- curred they must be fed with a lib- eral hand. [Never let them go down in flesh: and they will be easily kept; but starve them when young and they will always be lank and lean. living monuments of their master’s ignorance or neglect, as the case may be. lWe all know that young foals are very playful and consequently reâ€" guire not simply that which makes them grow, but something that will make up for the wear and tear of the muscles in the way of nutritious foods, which should be given often, but not in large quantities at once. The horse’s stomach is small in pro- portion to his body, and if it Be over distended it will affect the breathing and circulation. A horse [should be fed often, because this digestive or- gans are active and soon dispose of an ordinary meal then he becomes hungry, and every one knows that hunger is hard to bear. Take a horse - living in something like Jack Straw’s house, neither wind tight, n01“ water; proof, and one living in a stable built . on the airâ€"tight plan, one will have to consume a great deal more food than the other in order to keep up the animal heat as the surroundings are not in accord with that of his own body. The majority of the stables in this country are detrimental to the! health of the horse. 'Shut a horse in a low roofed, unventilated stable, fil~ thy, etc., and sooner or later he is sure to become the subject of disease. Diseases such as influenza, catarrh, and strangles, are often brought on by such stables. In winter, when they have to be idle they should have a smaller allowâ€" ance of grain and boiled feed two or three times a week. They should not be allowed to stand too long at a time in the stable without exercise, Give moderate exercise or if there is nothing for them to do turn them out Ito water and let them play for an hour or two. Idleness in the stable causes all manner of bad habits in young horses, such as crib- bing, kicking, etc. They also stock in the legs from want of exercise, and enlargements appear, such as windâ€" galls, curbs. sprains, etc. Every farâ€" mer should treat ‘his horses with kindâ€" ness and they will be :his faithful friends to a good old age. WHAT TO DO “'ITH THE MANUBE it is frequently a question of con- siderable importance to decide whe- ther the manure should be applied directly to the field as soon as made, or put into piles and allowed to deâ€" compose before it is drawn out. The best result is undoubtedly attained by spreading the manure on the field as soon as made, and plowing it under in the spring. The strongest objec- tion to this practice is that in years when severe drouths occur the coarse manure and straw which it usually contains. when mixed into the soil is injurious to the crop grown. Espe- cially is this true, where corn is rais- ed, which is the most common pracâ€" tice where the manure is spread. The best way is to apply the man- ure to some unplowed field, spreading it as evenly as possible over the ground about 4 in. deep, as early as practicable in spring, smooth it down avith a barrow and Bow it immediate- ly to barley, preferably using a drill for seeding, as it insures more even 1y to barley, preferably using a drill for seeding, as it insures more even germination of the seed. The barley .ripens very early and will be harvest- ed before injured by drouth, which usually occurs in the latter part of July and August. A very good crop of barley is generally obtained, If the field is plowed immediately after the removal of the grain, the land will be in the best condition possible for a crop of wheat or corn to follow, In fact, the land will be in :is good condition as if the manure had been composted and applied direct to the crop, and it will be freer from weeds. .001), as early as smooth it down 3w it immediate- bly using a drill ble for follow, LOCATmG THE GARDEN. The location should not be too re- mote from the farmhouse and should if possible be where the farmer passes it almost daily as he goes to or reâ€" turns from other parts of the farm. \Ve once knew an (:13. gentleman who asserted that nothing made pigs grow like standing by the pen and watch- ing them. His idea was that the pigs saw you took an interest in them and were encouraged to do their best. He probably did not count the nubbins of corn and handfuls of apples that went along to amuse the pigs while he watched. them. A garden, like the pigs, thrives by being noticed. I were encou‘ probably d'LI corn and t went along he watched Opposite Effect of (‘nI-Icnlllrns l’pnn the (‘mr and the Raiser. "\Vl;en papa saw the glasses going up to mamma's eyes‘ he cried: 'Marg- herita, put down those glasses 1’ Mamâ€" . ma did not obey. ‘Margherita, if you don’t take off those glasses I shall sing.’ And mamma had such a dread of papa's false notes that she obeyed at once, to save herself from tor- ment." l The Grand Duke of Hess'c is said to be never so happy as when he can snatch a moment from affairs to deâ€" vote to embroidery. He is very skillâ€" ful with the needle. and his work ia' said to be beautiful. He takesi the greatest interest in it, and is par- ticularly clcyer in the arrangement of colors. Besides embroidery he is de- voted to music, dancing and acting. "I can sing as; well as any of them,” says‘ the Czar of Russia, who has a fine tenor voice. which it is his” chief pleasure to use. "My enemies say many harsh and unkind things about Another royal tenor is King Os‘car of Sweden, who is the moslt musical o‘f monarcm. In his? young days he was regarded as possessing the most accomplished voice in Europe, and he could have made a success of it on the stage. me," he once said, when in gay spirits he had been entertaining :1 family party with lively arias, "and mouse me of being destitute of any accom- plishments; but I will defy them to say that I cannot sing as well as the best of them.” \Vholly unmusical was: the late King of Italy, on the other hand, and. :1 story was once told regarding his lack of ear and voice for music by the presâ€" ent King, then Prince Victor. King Humbert disliked to b3 reminded in any way that the Queen was, growing old, and he had a particular anti- pathy to seeing her WEAR GLASSES. The Prince described one of the doâ€" mestic scenes thus: On the, other hand, the Emperor of Germany becomes angry at the sight of a caricature of himself. A cariâ€" cature room has been suggested as a good way of taking a little vanity out of the gentleman. All his palaces, both inside and outside, might be adorned with amusing presentments of himself, for he has supplied the caricaturists‘ of two cont'ments with bread ever since he appeared 9n the public stage. Singing is not the only pet amuSeâ€" ment of the Czar. He has a passion for collecting caricatures of himself, and he is having a room papered with pictures of which he is.‘ the victim, All the caricatures published in Paris and London the Emperor sees; that is. they are collected and pasted into a book for his inspection, as well as everything important that is” said about him in Hie foreign press‘, be it pleasant or unpleasant, polite or cyniâ€" cal. In this respect he is something like his grandfather, \Villiam I., who made a careful collection of the most ridiculous caricatures of himself printed in France from 1863 onward. Although not fond of caricatures, for photographs of himself the present German Emperor has a. positive craze, and his favorite pastime is posing fon the camera. A fad at present with him is lhe biograph. There is: no reâ€" quest for privileges: to take pictures which the biograph company has asked that he has refused. He even goes further, and is constantly sendâ€" ing word to the biograpl; headquart- ers of military andother eventsnnd offering an opportunity of making photographs. He prefers; himself as the central figure of every picture, when possible, no matter where the other fellows may be. of_ you urday it. Pl \V 8 “’ DIVERSIONS 0F ROYALTY- AN EXPERT VERDICT : let me have my money and claim the deal off. SOME OF THEM MAKE OVER $5,000 PER ANNUM. Salaries of Illx‘ Junior Lords of lhc Tron snryâ€" What the 1 her on the llouschom Sznu' ol'n Millionaire Gels. SERVANTS’ BIG INGUMES. The three junior Lords of the Treasury, to go no higher, get a salary of £1,000 a year each, but there are some chefs; in London on the house- hold staff of great familieg who find roasting, baking, boiling and atewing and the making of rolly-poly pudding a far more profitable source of in- come. There are numerous chefs“ and but- lers in receipt of bigger stipends than those paid to many of our permanent Under Secretaries of State in the serâ€" vice of the Government, gentlemen who virtually run the Empire. It must nptbe thought that the chef does not earn his." money; he does, for it isa more difficult task to please the palate of the epicure than itis to satisfy the taste of a nation in mat- ters diplomatic. A chef on the household staff of a certain British millionaire, who is not wholly unconnected with our cousins over the water, gets the salary of one of the secretaries; of the Home Office, just below £1,000 a year, while the chef at a popular hotel in London is paid over £1,000 per annum. These wages are high certainly. but they fall below those paid to at least three or four chefs in New York. these Servants getting up to £2,000 a year; that is the sum paid to the cook whose unbeaten prowess in the culin- ary art is 5'0 agreeable to the tastes of acertain millionaire railway king, To come back home, the wages, with emoluments, given to our but- lers are rarely below the salaries paid to heads of branches, say, in the Admiraltyâ€"gentlemen who have the real handling of the greatest navy of the world. Of course, we are referring more directly to those confidential-like ser- vants employed bgour greater aristo- cratic families. These engaged in the lesser distinguished families are not paid so extravagantly, although they are highly paid for servants. For instance, a butler would con- sider he was‘ getting poor wages if he could not command, with "tips," more than £300 a yearâ€"not a bad stipend when you consider that all is: found him besides; That £300 is worth £500 to you, when you have to pay for all you get. There are very few people so placed as to practically save the best part of their gross income, but the higher do- mestics; in the service of the best families can do so. unless they are otherwise improvidcnt. SALARY OF THE BUTLER. After the butler comes the first man, but though this serving man’s position ranks] immediately after that of the butler, yet there is a vast dif- ference in the status." of each and in the wages paid. \Vhat the butler is paid and what he makes besides in gratuities from visi- tors and in other ways, often these perquisites exceed his wages, he de- serves, for the duties he has to per- form are very responsible and import- ant. He is quite the governor. The wages then of the first man varies from £6 or £7 only, to about £10 or £12 a month. There are others who get less than the firstâ€" named amount. But the perquisites are very valuable asSets, though ser- vants do not regard them as part nad parcel of their wages. \Vith the exception of personal ex- penditure necessary and common to us all, in the way of wardrobe and so forth, the amounts “1: have mentioned represenv‘ added to which may be the emoluments, net savings, since ser- vants are housed and [ed at their employer's expense. The wages of servants of all grades below the rank of butlerâ€"and they are very numerous in a large repre- sentative houseâ€"arc nothing out of the common; chefs, butlers, and first coaahmen, seem to monopolise all there is in the “'eg of fat incomes derived from. tips and wages: Alluding to coachmen reminds us of the fully-deserved but nevertheless magnanimous Salary paid to the couch- man of a certain Lord Mayor within these realms who, for the privilege of driving the chief magistrate, is allow- ed something like £300 a year and perquisites, a. respectable_sum and yet a. very poor and miserable pittance compared with that which was paid to the jehu who drove the inventor of the \Vaterbury watch; that coachman got over £1,000 a year. Vanderbilt paid his coachman a. sim- ilar sum. \thre there are alarge number of \thre there are a large number of servants these want supervision, and require someone to give them orders. As “my lord" and "my lady" do not VANDERBILT'S COACHBIAN A CHEF’S BIG SALARY. clu the sum they retire from do and go into business on counts, either as‘ landlo. hotels or as owners restaurants: In a. Nest on Toastâ€"\Vlth Cream Sauce and Mushrooms. Egg dishes are now much in evi- dence, and many :1 housewife sighs for a. “new way" to cook them. Omelets, poached eggs on toast and the like, be they never so daintin served, pal] on the palate after a time, and the wise housekeeper forestalls this event by providing a variety. The New York Tribune suggests: For delicate appetites eggs in a nest on toast are particularly suitable. Sep- arate the yolks and whites of the eggs, keeping each yolk unbroken in a sepa. rate saucer. Beat the Whites to a stiff froth. Divide them into as many mounds as there are yolks and put them in buttered cups. Make :1 Games slon in the top of each mound and place in it the yolk. Stand the cups in a pan of hot water, sprinkle with pepper and salt and put a small piece of but- ter on the top of each. Cover and let them steam for three or four minutes. Turn each carefully on a slice of hot buttered toast, leaving the yolk undis- turbed on the top. Apother simple way is to make a cup- ful of rlch cream sauce. Boil six eggs for 15 minutes. Cut the whites into dice and mix them with the sauce; turn this over slices of hot buttered toast and sprinkle the grated yolks over the top. J] Scrambled eggs with mushrooms are also served on toast. Break one cup- ful of mushrooms into small pieces, dredge them with flour and put them into the saucepan with three table- spoonfuls of butter, :1 feur drops of on- ion juice, salt and paprika. Cook for ten minutes. Beat three eggs slightly, not separating them, and season them with salt and pepper to taste. Add them to the mushrooms and scrape them from the bottom they cook until the mixture is thick and creamy. Shirred eggs are easily prepared in the chafing dish. Butter the blazer, turn in the eggs and cook them over boiling water. Sprinkle them with salt and paprika. Women Taking Sénlp Massage. Scalp massage is the latest treatment that lovely woman is undergoing, re- marks the New York Sun. It is intend- ed to take the place of the old fashion- ed hair tonic, and the women who un- dergo the treatment at the fashionable hairdressing shops agree that it is ben- eficial to the hair and has almost the bracing effect of a Turkish bath in ad- dition. It takesalmost an hour to get a scalp massage, which really includes other things. The theory is that manipula- tion of the scalp stimulates the roots of the hair better than any amount of liq- uid tonic applied Without such treat- ment. So an experienced masseuse rubs and kneads the scalp in a thou- sand ways, moistening her fingers in a tonic solution as she works. Then she straightens out the kinks in the hair, brushes and “shampoos it and. last of all, singes it strand by strand until ev- ery split and bleeding hair is healed. Fish 1!. In. Cl'enle. Prepare a duchess potato mixture or use plain mashed potato welL'seasoned and beaten. Shape the potato into a wall on a. serving dish that will bear CREAMED FISH WITH POTATO BORDER. the heat of the oven. Roll part of the potato into small balls and set them close together on the top of the wall. Brush over the potato with the yolk of an egg beaten slightly. diluted with a tablespoonful of milk and strained. Have ready an equal bulk of cold cook- ed ,fish, flaked and white sauce. In making the sauce use fish stock or milk or half and half. Add any egg left after brushing over the potato. Put alternate layers of sauce and fish inside the wall and cover the top with a sup of cracker crumbs mixed with one-fourth cup of melted butter. Set the fish in the oven over hot water about ten minutes or until the crumbs and potatoes are delicately browned. says Boston Cooking School Magazine. Oyster Salad. For oyster salad put the oysters in a saucepan over the fire and let them cook till their edges curl. Put them in :1 strainer and let them cool. Cut about the same quantity by measure of celery in small pieces. Let the celery and oysters, the latter cut in quarters, marinate in a French dressing. Serve on leaves of lettuce with mayonnaise dressing. Garnish with sliced lemon and sprigs of parsley. Dal Lon ir programme. for the day in- instructions [or the servants, ay responsible people to do this. n servants with big incomes 1 II VARIETY IN EGGS fair nestic service their own acâ€" ds of country of cafes and DS THE BRITISH ARMY SCHOOL OF COOKERY AT ALDERSHOT. Regular nml )Illlun Forces Are Rem-e- it‘lllNIâ€"Lcugfll of Training llcqulrndâ€" “III of l-‘nrv of III-lush Sollllorâ€"Cost Per Diem lo the Nation. Catering for Tommy Atkin's palate is considerably more difficult than the majority of people imagine, for‘the cook mut be an adept at his art be- fore he can have the honour of serv- ing such an epicure as the British soldier. In the olden days men who knew practically nothing of cooking Were told off to prepare the daily, meal, but the bad effects of this sys- tem became so apparent that the au- thorities founded the Army School of Cookery at Aldershot some years ago. At this School forty non-commission- ed officers who are being trained as cooks may always be found. Of these thirty represent the Regular forces and ten the Militia. There is no re- gulation compelling the would-be cook to become a. student there, though special advantages are extended to those who do in the form of an inâ€" crease in salary. After leaving the school they receive Sixpence a day in addition to their ordinary pay, and at the expiration of three (years’ ser- vice a further daily increase of three- pence. Moreover, unlike their com- rades, they can select their quarters outside the barracks. if they wish, for their services are only required dur-, ing the daytime. TRAINING [1F ARMY UUDKS The period of training covers four months for the Regulars and three months for the Militia, the difference being that the [ormer have to be in- itiated into the mysteries of cooking while on active service, which is not necessary for Militia students. \ ; THE INSTRUCTION . I begins in the apparatus department and washâ€"house, where the novice is taught to handle the gigantic appli- ances- that boil potatoes, roast meat, and bake bread at the same timeâ€"in short, they turn out dinners for nearâ€" ly 2,000 hungry Cl‘ornmies every day. He also learns how to cleanse pots and pans properly; indeed, everything must be so Spotlessly clean that the beginner comes in for more reproof while passing through this, the first stage, than any other. Carving is not forgotten, and he is taught how, to dissect a joint .properly even be- fore he can cook one. After three weeks have been spent in this manner [he is considered qualiâ€" fied to be handed‘ on to another staff of instructors in order to 'be made ac- quainted with the rudiments of plain cooking. The ingredients and direc- tions are given 'him, and he is told to make, it may be, a plum “duff” or a loaf of bread, with the result that the finished article would fail to tempt the appetite of a starving man, let alone that of a. well-fed soldier. But practice makes perfect, and be- fore long the (student finds that he is capable of turning out a whole meal as well as the most experienced cook, and then he is ready for the third stage known as “interior econ- only!” 122., bread, Potatoes, and pudding. Tea: bread, butter, jam and tea. Cal- culating the cost of this allowance per man, and even, taking into con- sideration the vast numbers catered for, it is impossible to realize that the nation is only called upon to lay out 5 1-2d. per man per diem., with an additional farthlng for coal. Yet this is all, and the system known as inter- ior economy is the cause of it. ‘ To prove the importance of this de- partment it is necessary first of all to give set before defenders of the Empire. For breakfast: bacon, bread, and tea or coffee. Dinner: soup, roast meat, This consists of using every atom of edible material in the ingredients supplied, which are measured out so exactly that there is absolutely no waste. Bones‘ are employed for mak- ing soup, half a hundredweight going to feed five hundred men, and upon eaving the pot they are sold. The fat extracted from the meat in mak- ing brawn is likewise a saleable arti~ cle, and with the old bones brings in £25,000 per annurn! When the soldier has learnt all these things and knows something about field cookery on active service, in- cluding the purification of water for culinary purposes, he is called upon to pass an examination. After this he may assume the rank of sergeant- cook, and returns to this regiment to supervise the work of his comrades who have not taken advantage of the free instruction the school offers. Moreover, the sound knowledge of all matters appertaining to the art which has been instilled into him during hjs' period of training often stands him in good stead, when, in after-life, he throws aside his uniform and dons civilian attire once more. \Vhen wounded in battle horses are attended to as soon as possible. A vet- erinary officer with assistants follow close on the fighting line, and those animals with only slight injuries are collected together and sent to the vet- erinary hospitals. established at the fixed camps. Those very badly wounded are shot. Horses killed in battle are either buried or burned according to the climate. In South' Attica burial is resorted to. ' THE AVERAGE MENU. some years ago. nonâ€"commission- being trained as found. Of these ‘ Regular forces