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There is no treatment so successful as Dr. Chase's Ointment, and as ecz- ema always tends to become chronic and last for years, prompt cure is of the utmost importance. Borax, or, to give it its chemical lwhich the jelly is to he turned, and name, biborate of soda, may be used turn both simultaneously. Remove in the household as a substitute for the mold gently. ordinary soda under nearly every How to Boil Stigmaâ€"I’m, one cup condition in which the latter is reâ€"Pof sugar and half a cup of water on quired with considerable advantage. to boil. Do not stir after it boils. It is softer, sweeter, and cleanlier. ‘yBoil fifteen minutes, dip the fingers ‘In cooking greenstufl‘, such as cab- into cold water, talue up a. little of bage, ii the cook uses, instead ofithe syrup between them; draw apart, the ordinary soda. in the pot, half a. {and if a thread is formed the SUgar teaspoonful of borux, the result \vill{is at the second degree, the best be as perfect colored a vegetable as for sherbets, preserves, etc. 'A little one can .wish to bring to table. 'At llater, if on taking a spoon and blow- Especially during‘thc teething por- iod, children are subject to eczema, scald head and various forms of skin disease, which cause the keenest sufâ€" fering to themselves, as well as anx- iety to their parents. Calf’s Foot Jelly.â€"Put a couple of calf’s feet in three quarts of water and let boil for five hours, or until about half Wasted, keeping simmer- ing during the time. Run the li- quor through a hair sieve and let iti stand until firm, remove the oil and {at from the surface. Take a tea-l cupl‘ul of Water, two wineglassfulsl of sherry wine, the juice of half a' dozen lemons and the rind of one,. half a pound of White sugar, and mix the whole until the sugar meltsH‘ then add the jelly; place on the fire! in a porcelain kettle, and keep sti1‘1‘â€",‘ ing until it comes to the boiling} point, Pass it twice throngh a jel-i 1y bag, and put in molds. Which Torture (Shildren are Soon Entireiy Cured by the Use of Apple Snow.â€"â€"Take apples of clear white pulp, pare, Core, and quarter, put. with the necessary quantity of water over a hot fire, and cook as rapidly as possible. Pass through a sieve, and set in the coldest place you can 'find, While they are cool- ing, whip the whites of two or three eggs to a. still froth, and add some powdered sugar. When the apple has become quite cold, whip the egg into it, and keep it. in a cold place until time for serving. Whipped cream may be served with it if desir- ed. Iceland Moss Jellyâ€"Into one quart of water put about three-fourths of an ounce of moss, and simmer it down to half a pint; add fine sugar and a little lemon juice. Oneâ€" iourth of an ounce of isinglass will improve it. The moss should first be steeped in cold Water for an hour or two. Snow Pyramidsâ€"Beat; the whites of half a dozen eggs to a stiff froth; add a teacupful of Currant, jelly. and whip all together; fill saucers half full of cream, dropping in the center of each a. tablespoonful of the egg and jelly in the shape of a pyramid. Wine or Lemon Jellyâ€"Take half a package of gelatine, a gill and a half of cold water; soak for two hours; add one teacupful and a third of sugar; and one pint of boiling waâ€" ter; stir all together; add the juice of tWo lemons, or one glassful of wine; strain through a cloth and put in mold. Raised Cakeâ€"Cream a large cup of sugar with one half cup of butter and add a. beaten egg. Mix with one pint of light bread dough and a. level tenspoonful of baking powder. Beat. with the hand until soft and white. Flour {1. cup of stoned raisins and shredded Citron. and stir in. Bake in a deep cake tin for one hour in a. slow oven. Best when a, couple ofrdays old. Orange Salad.â€"1“ruit salads are very much the fad at present and one of the simplest is an orange salad. Peel three oranges and take off all the white skin. Separate in secâ€" tions and cut of)‘ the transparent skin separating them, after pulling it loose. Lay on leaves from the head of lettuce and pour over all a French dressing or a mayonnaise. Pieplant Catsup.â€"’I‘o two quarts of chopped pieplant add two pounds of brown Sugar, a tcacupful of vinegar (not too strong), a touspoonful each of cinnamon, allspice and salt and Pepper; Cook till reduced to one- halt, then boil and seal. $9 a am @ @ggfiagag gaby Wwememwg MANY USES OF Bon‘Xx R. CHASE’S‘ 0N?§¥§ENT. DOMESTIC RECIPES. Forest, Ont, states:â€"â€" "I find that Dr. Chase's Ointment is the best thing I ever used for chafing. itching Skin and burns and sores of all kinds. It heals them up very quickly, and I believe that there is no better ointment to be obtained than Dr. Chase's. We have found it invaluâ€" able and always keep it in the house.” Any mother who once becomes ao- quainted with the merits of Dr. Chase‘s Ointment would not think of being without it in the house. Where there is a. baby or small children it is of daily value as a means of cur- ing skin irritations and eruptions, chafing and all sorts of burns and sores. Dr. Chase’s Ointment, 60 cents a box, at all dealers, or Edmanson, Bates & Company, Toronto. To pro- tect you against imitations, the por- trait and signature of Dr. A. W. Chase, the famons receipt book nu< thor, are on every box. How to Boil Sugm‘.â€"1‘l.Â¥t one cup of sugar and half a cup of water on to boil. Do not stir after it boils. Boil fifteen minutes, dip the fingers into cold water, take up a little of the syrup between them; draw apart, and if a thread is formed the sugar is at the second degree, the best for shel‘bets, preserves, etc. 'A little To Blanch Almondsâ€"Shell the nut and pour boiling water over them. Let them‘ stand a minute, then throw into cold water. Rub between the hands. To Remove Jellies from Molds.â€" Hava in a pan enough Warm water to come to Lop of the mold, if a tin mold, set in this for about. half 1!. minute; if earthern, long" enough for the heat to pass through. Wipe If’by mistake you get a. soup too salt add a few slices of raw potato and cook a few minutes longer. The potatoes will take up the surplus salt. A Pretty Dish.â€"Scoop out the pulp from some oranges, fill the holâ€" lowed skins vwith wine jelly. Pile whipped cream on top. The oranges may be used [or cake, pudding, etc. How to Whip Creamâ€"Too rich cream. which will hardly pour, will ice cold, and while whipping stand the bowl in a pan of ice water. Skim off the froth as it rises, and continue till all the cream is whipped. the mold, place over it the hish into which the jelly is to be turned, and turn both simultaneously. Remove the mold gently. If‘ a stamp has lost its sticking qualities and there happens to be no mucilage at hand, moisten the gum- med edge of an envelope, rub the stamp over it and put it, in place. It will take up enough of the gum to make it stay put.” Fruit Glaceâ€"Put the fruit on hooks of fine wire, dip into sugar at the sixth degw‘ee, and hang where nothing will touch until dry. It is said that if- oneâ€"third of stewâ€" ed pieplant be added to any canned sweet fruit, like raspberries, pears and huckleberries, the flavor will be much enhanced, Toast buttered While very hot di- gests more slowly than that butterâ€" cd~ while just warm enough to melt the butter, while that buttered and then set in the oven is very unhy- gienic. For sick people, toast should always be served dry, with butter on a separate plate. It is asserted that the very pain- ful burns caused by carbolic acid can be quickly relieved and blisters pre- vented by the prompt use of iodine. the same time, while bringing out the coloration borax in no way in- jures flavors, but. rather increases them. It is the secret of the ad- mirable green color and perfect flav- 01‘ of peas as served up by French cooks. ’Apart from its uses in the kitchen, borax is an efficient, cheap, and easily obtain-able antiseptic. In small and tasteless proportion it Will keep milk and butter from turn- ing sour and rancid. Mixed with sugar and rubbed into a ham when the latter is being cured it, imparts a fine flavor and renders it safe against the ravages of the “bacon my." Muslin calico and flimsy cot- ton goods dipped into a strong solu- tion of borax become practically fireâ€" proof. Put into starch it prevents tne iron from singing and forms the “china” glaze so much sought after by laundresses. Ladies who value a. fine complexion may be interested to hear that bomx is as powerul a skin tonic as arsenic without the latâ€" ter’s poisonous qualities. A table- spoonful of ordinary powdered borax to a washingâ€"basin full of water used every day Willhin most cases produce a clear and fine colored skin in the course of a few weeks. A much advertised skin tonic some week ago, which received many tes- timonials from persons in high plac- es, was nothing but a medium so~ lution of borax in distilled water with a little attar of rose glycerine, and rectified spirits of wine. If pieplant is cut with a sharp knife there will be no “strings” 'on the pieces. HINTS TO HOUSJEKEEPERS “Tie the camera under your chin,” called back his comfianion. “It's hol- low and will make a. good life-pre- server." He was vastly amused to see Cham- bers adopt the suggestion, and hang the camera under his chin. A mo- ment later, however, as they came into the most dangerous place, Chamâ€" bers snatched it from his neck again, and placed it carefully right side up in the bottom of the canoe. SAVlNG HIS NEGATIVES. , The man who made a big hole in the barn door for the old cat to come through and a smaller hole for the kitten must, have had a kinsman in the Englishman who went fishing with Capt. Andrew Haggard in the Lake St. John country, and whose adventure is related in "Sporting Yarns.” The two men, with Indian guides, were about to shoot a. terrific rapid in two canoes. Captain Haggard, who could swim, had little fear. Chambers, his companion, who could not, expected certain death. “What was the matter with the lifeâ€"preserver?" asked Captain Hagâ€" gard, when they had safely descgpdpcji “Why. I just happened to think,” said Chambers, in all innocence, "that if we upset I should get the pictures wet. So I put it back in the boat.” "What shall I do if we upset?" he called. The food value of the more delicate raw Vegetables as eaten in salad, aside from the oil with which they are dressed, is almost entirely in the contained salts and acids dissolved in their ninet to ninetyâ€"five per cent of water. galads must be held to the pleasure-giving foods, the food accessories rather than true foods. It is well known how scurvy is induced' on board ship by the absence of all kinds of fruits or vegetables. The mixing and the flavoring of the salad is a curious thing. The cooked mayonnaise is preferred by some; the more simple French drossmt- lav oth- UI‘S, and between are all shades of practice and theory as to the dress- ing of this succulent dish. Salt. pepper, and acid, and some form of oil, are all that are really essential; the rest, refined taste points towards simplicity. Granted that one has green salad tender, crisp} well grown, the washâ€" ing is an important part of the pre paration. This should be done in several waters, the last to be ice cold if possible, then the leaves should be placed in a basket or towel and swung to ensure their being well drained, and if necessary each leaf wiped as wet leaves cannot be coated with oil. The salad habit once established does much to promote good health and cut down the undue use of meat. The dish is capable of endless variaâ€" tion, with fruit and Vegetable and a change in the dressing, and is one that may be served at any meal. ing bubbles fly off, it is the fourth, which is best for creams, etc., and gives a. rich flavor 'to preserves. If taken on a. stick it is brittle, it is the sixth, suitable for fruit glace. These pills have cured thousands of the very worst cases of neuralgia, rheumatism, sciatica, Iumbag‘o and hackaches, and they can do the same for you. Sold by all medicine deal- ers or sent by mail at 50 cents a box or six boxes for $2.50 by writ- ing the Dr. Williams’ Medicine 00., Brockville, Ont. To prove to you that Dr. E Chase's Ointment; is a. certain and absolute cure for each and every form of itchinlz. bleedingand protrudin piles. who manufacturers have guaranteed it. acres- imonials in the daily mess and ask your neigh- lors whatthcy thin): ov‘ir. You can use it, and got your money back i not cured. 600 a. box. a! 11 dealers or Emu NSON,BATE8 Sc Cou'roronto, £321. 63E%&se.’s éfin‘émeni PAINFUL RHEUMATISM. i drink keeps some men down 5 others to get. ahead. ABOUT SALADS that cost $28. In other words, one hog gained 32 to where the steer gained $1. Some may contend that these were exceptional values for stock hogs. It was also an excepâ€" tionally good year in the cattle trade. Count the gains made by the hogs even at 4 cents, and one will readily see that the balance is in favor of the hog. Taken one year with another, I believe that decidedâ€" ly greater gains will be made by grazing hogs than other live stock. No doubt a, little grain mixed with clover would give better results than those obtained from clover alone. Cowpeas and soy beans are of great value for fattening hogs. These plants afford feed for swine when they need a change from clover. Al- falfa. may be fed green or it may be cured and fed to them in the mid- winter. Rape also has many friends among swine raisers, who make great claims as to results obtained from feeding it. I do not think |there is any crop that will excel rye for winter pasture. it should be sown early and given a. good start before winter sets in. There are times when it is not the best policy to let swine have access w rye. Au Two years ago I purchased 80 hogs averaging about 90 pounds each, in 1he early spring. 1 gave them ac- cess to clover pasture with a slight mixture of other grasses. September .‘1 these hogs were weighed, before be- ing put in the feed pen. They had gained about 75 pounds e1ch on grass alone that summer. Stock hogs being worth 7 cents per pound that year, it will readily be seen that they made a. gain of $5.25 per head with no food other than grass. On the same farm and during the same period was grazed 20 head of short twoâ€"yearâ€"old cattle. They made a gain of 300 pounds per head that season, which sold at 4 cents per 11). or a gain of $12 per head. One hog, costing about $6, gained about oneâ€"half as much as a steer that cost $28. In other words, one hog gained 32 to where the steer gained $1. Some may contend that It is not unlikely that it is this fact that leads to some of the cases of ice cream poisoning so common in summer. I believe that greater returns for the amount invested can be obtained from grazing" any other kind of live stock writes Mr. '1‘. W. Jones. There must be sown the right kind of grasses to get; the best results. First und foremost as a hog pasture is clover. I keep a. plot coming on all of the time for the hogs. Do not wait until one set of clover has perâ€" ished before sowing another. These fields need not be very large if they are judiciously managed. The hogs should have access only to a small part at a time. The cream is kept at a low temper- ature for several days, until a consiâ€" derable quantity has accumulated or a demand has come for ice cream, and when made into ice cream, it is filled with bacteria, in great. numbers, and of a suspicious character. Although the temperature of 50 dc~ grees is to be emphatically recom- mended to the dairyman for the pur- pose of keeping his milk sweet and in proper condition for market, he must especially guard against the feeling that milk which is several days old is proper for market, even though it is still sweet and has not curdled. This very considerably modifies some of our previous ideas concernâ€" ing milk, for it has been generally believed that, so long as the milk re- mains sweet, it is in good condition for use. Quite the contrary in this case, iflit has been kept at a tem- perature of 50 degrees, or in this vicinity. Quite the reverse is the case. Old milk is never wholesome, even though it has been kept at a temperature of 50 degrees and still remains sweet and uncurdled. At a. temperature of 70, this specie develops relatively less rapidly in the majority of cases than Bacillus lacâ€" tis acidi, which latter is very desir- able in both cream and Cheese ripenâ€" mg. In milk kept at 95, the species deâ€" veloping most rapidly is the undesirâ€" able onc known as Bacillus lactis aomgcnes. The bacteria in milk kept at 50, in- crease slowly, and later consist of very few lactic organisms, but of miscellaneous types including many forms that render the milk unwholeâ€" some These bacteria continue to grow slowly day after day, but, the milk keeps sweet because the lactic orâ€" gapisms do not dnvelop abundantly. 7 Such milk in the cburse of time becomes far more unwholesome than sour milk, since it is filled with or- ganisms that tend to produce putreâ€" faction. Milk kept at 95 curdled in eighteen hours, at 70 in forty-eight hours, and at 50 in 148 hours. So far as the keeping property of milk is con- cerned, low temperature is consider- cd of more importance than cleanliâ€" ness. In an experiment, on the relation of temperature to the keeping property of milk at the Connecticut. Storrs Station, the bacteria in milk multi- plied fivefold in twentyâ€"four hours when the temperature was 50 (16h grees F., and 750 fold in the same time when the temperature was 70 degrees. WHY MILK KEEPS OR SPOILS PA STURE FOR SWINE fiWEflIEim mwmm my food, Postum docs keeps me awake nights, I not. There is no doubt 1 much of a. stimuljmt for ple and is the cause of n: constipation. | "This is my expcriu were dy: ed form Stan: bettc One of the marine curiosities fished some time ago from the bottom oi the Indian Ocean was a. mammoth sea crab which continually emitted a bright white light, similar to that seen in the spasmodic flashes of phos- phorescent luminosity emitted by the common glowâ€"worm. The crab was captured in the daytime and placed in a. large tank containing specimens of fish, nothing peculiar except its immense size being noticeâ€" able in 4119. broad glare of the tropi- cal sun. At night, howver, when all was pitchy darkness, the crab lit up helped me every tiI use it, and how oft the Government 11: to us in the Army it would have be:- boys than cofi‘cc. are at Name Of all the foot, crops, the mangel- wurzel or stock beet is, perhaps, the most important, both as to feeding .valuc and amount of yield per acre. Turnips make a valuable catch crop. but the mungel must be sown early in this season and cultivated to seâ€" cure a satisfactory yield. The free! ‘the ground from weed seeds, the .1051 ‘arduous will be the work of cultiva- tion. was thro for The soil should be well stirred, harrode and leveled. If possible choose a Well drained location am give a liberal application. of well rot~ led manure. The seed may be pul in with an ordinary garden seed drill gauged to sow rather thicklj in the row to insure a good stand. I prefer to have the rows about 2“ inches or 2 feet apart, as the top! Soon fall over and shade the ground between, discouraging weed growth. As soon as the young plants can be seen, go along the rows and pull out all the weeds, giving the young plants a chance to get a good start, In a week take the hoe and cultivate the ground between the rows, thin- ning out the plants as you go along. This may be done by taking the hot! and skimming oil the unnecessary plants near the top of the ground. using care not to disturb those you wish to save. Six inches apart in the row is as close as they should stand, and‘if the soil is in good con- dition and rich, 8 to 10 inches is better. Use shallow cultivation throughout the Season, or until the plants spread out. and cover the space be- tween the rows, when they may be left to secure their growth. They should not be harvested until Octo- ber or November, when they may be stored in hills like turnips and cab‘ bilge. A woman’s smile catches men molasses catches flies. A man who had both jaws shot away had trouble eating ordinary food but. found a foodvdrink that supplies the nutrimont needed. He "Come does not my food the funk éo that the other creatures in it could be plainly seen. Still a Successful Business Man occasional run on this forage. how: ever, will bring good returns. Give the. Tablets to the sick chilt and Watch the quick relief and mpil rrstoration to health and strength Thousands of mothers are using thil medicine for their little ones. and they all praise it. What strongel evidence can you want? Mrs. D. A McDairmid, Sandringhnm, Ont. sayszâ€"“Baby’s OWn Tablets certainty fill all the claim you make for then: so far as my experience goes. 3 consider them a. perfect medicine fol children and always keep them in tht house." You can get the Tablet! from any dealer in medicine. or i you write the Dr. Williams Medicinl Co.. Brockville, Ont., they will sem you a box. by mail post paid for 23 cents. If you have a child that is sickly. (retiul ,nervous, restless at. night. or suffers from any stomach or bow 01 troubles of any sort, give it Baby’s Own Tablets. Don't be druid of this medicineâ€"it, is guaranteed to contain no opiate or harmful drug ntir 1n 1am CULTURE OF THE MANGEL 111 BOTH JAWS SHOT AWAY 1‘] AN ILLUMINATING CRAB have been an inva of Vicksburg, in 1 wounded by a, Minic mli my head and 'A HINT TO MOTHERS loss of 1 liberty to use am til Mich. in each 11L 00k '01: \V01‘ anrl {'1 "The Road to Well‘ 1U invalid since the in 1866, where I \Iinie ball passing dot at th line, n‘e of honor United St fidd. most 1113 I think 7 hard on 111 >stum and g( common com I did th )ro ha: much b‘ hzu' wound from I to Lt if tum “18 th( h(