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OR, SY BIL BERNER’S VIN DICATION CHAPTER y1.â€"(C0ntinued). “My father, bowed down with remorse Squares by folding. for his crime, and grief for the loss of his Sybil, who carefully unfolded it, and wife, found yet something to live for inlscmunized m e papers, from which she selected one brown with age, and worn almost into She laid it before me, his only child. He brought in “There, you see 1" said the lady at away to the coast of France, where liejlenglh1 Speaking in triumph. “There is and his Pals were carrying on ‘1 Via”, the name of Philip Dubarry, as plain successml busmess in the smugghng as a proctor's clerk could write it. Not W jest “Your gay rebuke may be a just one. I will think twice before I repeat the folly." “And new I have lost a friend by my I am always losing friends by jests," said Gentiliska, sadly. t++++t+izt+f+t+++++++ that lie Farni ++++++++H+++++++++++ SUMMER CARE OF SWINE. Water is essential for hogs, although it is not desirable that it should be sup- plied by ineans of a spring or running stream through the hog lot, as it is VERY likely to become contaminated, and not only breed destruction for the owner's herd, but carry disease germs to all of the farms lying below his, writes Prof. Andrew M. Soule. It is quite likely that hog cholera. the most virulent disease that the breeder has to fight, is frequently spread through the “No, indeed, you have not, poor child,” exclaimed our magnanimouc Sybil. “I might think once, or twice, i . . 4‘ but I should never think long wdhout + offering you a home in my heart and in my house. You are no saint, poor girl; but that you are an honest woman, with your antecedents and surround- ings, is as much to your credit. I think, as sanctity is to the most holy." And the lady arose and kissed the little gypsy. “That was good." sighed Gentiliska; “that is the first time I how ever been kissed since my poor mother died." They were interrupted by the appari- tion of Proserpine, who glided into the inner cavern. “What do you want ?" demanded Gen- imskm running streams which have become “Nothing. Breakfast has been ready fouled by diseased animals drmlntns this half-hour. We thought you were from them. It 18 better to have he stream outside the hog lot, so arranged asleep, so we waited. ' i as to give the hogs free access to it foi But just now 1 So I came in to line. “They ran' goods to and fro between the French and English shores of the channel. One day he was fatally wound- eddn an encounter with the excise offi- cers, near St. Margaret‘s. He was taken prisoner, but all the other members of his band escaped. When he knew he was dying, officers were kind enough to have me looked up. “1 was then wandering about the vil- lage in a state of dcstitution, in which I must have perished but for the kindâ€" ness of the poorest among the poor, who shared their crusts and their pal- lets with me. _ “I was taken to my father,. who was dying in the Dover jail. He gave me the silver casket, telling me what a sacred heirloom it was, and how he had kept it through every temptation to. part with it. and that I must guard it as the most precious jewel of my life; for that one day it might be the means of making me a lady. “I didn’t say ‘Bosh’ to my dying fa- ther; but I have said ‘Bosh‘ ever since, every time I have bauble! It never did any good to my father, or my grandfather, and it is not likely to relent in my favor. Beyond ‘ the fact that it proves my great-grand- mother. the Gipsy Queen, to have been \ an honest woman, I don’t see any use g it is to her descendants." “I have it, still, as I told you before; . because, from the hour of my poor fa- ‘sther's death, I have never known a want or felt a temptation to part with it. I Was adopted by his band, who have al- ways treated me like a princess. “But I have a sort of spite against it, for all that, for it never yet didcwhat it was expected of it; and so, the first time I find myself hungry without the means of procuring food, I will sell the silver casket to the first purchaser I can find; and the first time I want to light a candle and can‘t find any other piece of paper, I will burn the marriage license." “Don’t you do it !” exclaimed Sybil, eagerly, earnestly; “burn, sell any- thing you pessess sooner! I believe that the casket has been preserved through three generations for your sake, yours! And if, as your poor father hinted, it does not make you a ladyâ€"« for nothing but nature and education l-can make one a lady, you lmowâ€"it will be sure to make you a woman of Wealth and position !” “Bosh! I will say ‘bosh' tosyou; for you are not my father." sneered the girl. \ “Suppose I were able to furnish you ,: with the key to the lock of this sealed . family history of yours? SuppOSc I could point out to you the place where Philip Dewberry, as you called him, carried his gypsy wife Gentiliska; where she died without other children: and where he also subsequently died without any heirs ?” inquired Sybil. “If you could do that, you could do wonders !" laughed the girl, incredu- lously. . “I believe I can do all this! I believe ' I can give you the sequel and comple- ment of the family history you have told me!" said Sybil, seriously. “How is it possible? You can know nothing of it. I am English, you are American. The ocean divides our coun- tries, and the century divides the past history from the present." , “Divides and unites I" said Sybil. “But how is that 7" “Gentiliska, did you never think of connecting the two circumstances; your race of Dewberrys searching for the estate to which they had a claim, but' no clue; and this manor of the Du- barrys’ waiting in abeyance for the heir who never comes to claim it ?" “No " exclaimed the girl in some ex- citemeni, “I never did! But the coin- cidence is striking, too. Onlyâ€"one name is Dubarry and the other is Dewberry“ One name is even' Bosh, I say again! French, and the other is English! They are not even of the same nation; how can they have any connection with each other?" “My; don’t you know how easy it is to corrupt a name. Don’t you see how inevitably the aristocratic French name Dnbnrry would be corrupted by ignor- ant people into the humble English name Dewberry 't” “Yes; but I never thought of that he- tore." “Now. license?" “I don’t care. Only \\'ll=‘ll I put my hands upon it, I am tempted to tear it up." “Do nothing of the sort: guard it as you would guard your precious eyes. And now let me see. it." will you let me look at that. CHAPTER \'II. The girl locked it. silver casket. went to a little trunk. un- Shc touched :1 spring and he sent for me, and the! thought of that I and brought out the, small5 1 Dewberry, mind you, but Dubarry. 2560. for yourself.” I . “So it is!” exclaimed the girl in amazement. “Now do you know I never examined it so closely as to the {difference in the spelling of the name jbcforc? We were always called Dew- lberry; and Dewberry I thought we were." ’ “No: you were and are Duharryaand lin all human probability the sole heiress of this great manor." l “Stop a bit; oh, my eye! I mean, oh, imy nose !" “What‘s the matter 7" “I smell a mouse!” “What do you mean ‘I" “Satan knows I am a princess in dis- ;guise, and that's the very reason why ‘he wants to marry me." “Please be clear, if you can't be bril- l liant.” “Why, I'm as clear as mud. Satan has found out that I am the rightful heiress of the Dubarry manor, and he wishes to make me his wife in order to become master of the estate,". the girl explained. ‘ * Sybil raised her eyes in surprise, then dropped them again upon the license, and repeated: “So Satan wishes to wed you ?" ' “You bet. And I never could imagine why a gentleman of his cultivated tastes should want me for a wife." “Did he ever happen to see the mar- riage license T" "Oh. yes, he has seen it and studied lit. He told me it was an important document, and advised me to take good care of it." “Then which he discovered your right to the Dubarry estate." ’ “To be sure it was; for from the time he first saw that paper, he began to treat me with more respect and atten- ition. And I do believe that. was also the treason why he came down to this place." While the girl spoke, Sybil was that is probably the way in. heard you laughing. tell you everything would be spoiled if you didn't make haste and get ready." “All right; we are ready. Put break- fast on the table directly," said Gentil- iska. The girl disappeared, and the two tem- porary companions, Sybil and Gentil- iska, soon followed. They found a comfortable breakfast laid out in the kitchen, and. as on the preceding morning, Sybil did justice to the delicacies set before her. “Where are your companions?" she inquired of GE'ntiliska, not seeing any sign of the robbers’ presence. “I don‘t know. Where are the men, Inmate ?" inquired the hostess, turning to the crone. “Bless you, missis, as soon as they got through with their supper, which they kept up until midnight. they one and all put on their gowns and masks, and started out on business." “Business! Yes, that means stopping a stagecoach, or breaking into a house!" sneercd the girl. “And they have. not got back yet?" she inquired. “Bless you, missis, no! I sorter, kinder. think as they’ve gone a good distance this time.” Sybil said nothing; but she felt re- lieved, and grateful to be rid of those terrible men, even for a few hours. When breakfast was over, Gciitiliska. said to Sybil: “You must not suppose that I live en- tirely underground, like a mole! No, indeed; every day when it is fire, I go to the surface. I get out on the roof. I walk on the mountain heights, ‘wliere never foot. fell,‘ except my own! I went out yesterday, and would ~have taken you; but that you were so dead asleep. Will you climb with me to- day 7" “With great pleasure,” said Sybil. “And while we go, we will take little baskets and some luncheon, and we will gather seine nutsâ€"there are so many on the l'llt‘rlt'liiliI'lSâ€"W'dllluts, chestnuts, liickory-nixis. hazelnuts, and cliinka- thinking hard and faSL was the gemle‘, pins,” added the young hostess, as they man brigand the husband of Rosa Blondelle. Had he deliberately murdered his wife that he might marry this young gypsy heiress of the great Dubai‘ry manor? But the girl would not let the lady reflect in peace for many minutes. She suddenly broke out with-â€" “I can’tcredit it. Not even in the face ’of the facts. What, a p little beg- garly wrelch of a halt-hr ' gypsy like me, the sole heiress of : aristocratic manor? but and nons me! Even if I have a ri t to it, I shall never get it." “Oh, yes. you will," said Sybil, confi- idently. “I never heard of a clearer case than yours, as you have stated it. You have only to prove three marriages, three births, and one identity. And as marriages and births are always regis- tered in your country, there will be no difficulty in that." “Our marriages and births were al- ways registered for the same reason that this license was kept, that some of us might come into the family fortune sometime and be made a lady or gen- tleman of. And it begins to look like I was going to be the lady." “Well, but don’t spoil your fortune by marrying Satan," said Sybil. “Marry Satan? I'd see him in pan- demonium first!" exclaimed the liltlc student of Milton. “I'm glad/to hear you say so! Keep to that, and get out. of this den of thieves as soon as ever you can." added Sybil. if I ever desert my friends. They, risked their necks to rescue me from want in Dover, and have provided for me like a princess. If that‘s the way you good people rcquile kindness, I think I'll stick to my poor scamps. At least I will never leave them until I can give them each and all money enough to re- tire upon honestly." “But you will have to leave them beâ€" fore you can do that. You will have to live among law-abiding people before you can get a lawyer to take up such '1. case as yours. I think, if ever I am free again. I would like to have you home with me; and I am sure my dear hus- band would take up your cause as he has taken up that of many a poor client without money and without price." Here the girl burst into such peals of laughter. that Sybil could but gaze on her in astonishment. “Oh. you know, that is too good.” ex- claimed Iska. as soon as she recovered from her mirthful paroxysm. “What is too good ‘I” inquired vail, slightly displeased. ' “Oh. that you should invite me to your house. and recommend me to your hus- band’s good ofl‘ices! One would think that you had had enough of taking up stray women and flinging them at your husband's head !” exclaimed the ‘girl, with another paroxysm of laughter. Sybil turned pale, and remained xi- lent for a few moments; then she said the top flew open revealing a packet of very gravely: l walked back to the sleeping cavern, where they began to prepare for their ramble. “ThCl‘C, take that, and “TOP yOUl‘SC‘lfislppanyss leavesy grass up warm. I wish it was nicer, but I haven't a choice of garments here, you know." She picked up the article thrown her by her hostess, and saw, to her aston- ishment. that it was a priceless India shawl. belonging to her friend Miss Pendlcton. “This! this !” she exclaimed, indig- nantly; “do you know what this is?" “It is an old shawl," replied the girl, contemptuously. “Yes, it is an ‘old shawl,’ a rare old camel'sâ€"hair shawl, worth liousands upon thousands of dollars, an heirloom of the Pendleton family, that has de- scended from generation to generation, until now it is the property of Miss Beatrix Pendlclon. Oh, I am so sorry she has lost it." “What, that old thing? I'm blessed if I didn't think it was a most uncommon coarse, thick. heavy old broche.” “It is a priceless India camel's-hair shawl! Such a one as could not be bought in this century at any price. Oh. I wish she had it back i" “Lor’ bless you! she may have it back if she wants it ! Why do you think they took it? For its value? They knew no more of its value than I did! No! they took it for its uses! They took it to tie “New, may Satan fly away with me! up some of the _silver plate in. because they hadn't. sacks enough. and keep it. And when you have a chance, give it back to your friend. But for lo-day, you had better give it an airing, on your shoulders.” So CXllOl'lE‘d. Sybil wrapped herself in the costly shawl. and followed her hos- tess through many labyrinths of the caverns until they came out on a lonely height apparently yct untroddcn by the foot of me“ (To be continued). _â€"-â€"â€"â€"+â€"â€"â€"â€"â€"â€"I CURIOUS KITCHEN. The imperial kitchen of the Sultan of Turkey is more like a fortress than a place to cook his meals. for it has an armorâ€"plated door and is titled with locks wliicli can only be opened by one man. As each course is prt‘iparcd it is placed on a silver dish. which is sealed with red wax by the kclardjhi. the offi- cial responsible for his Sovereigii‘s food, and then a black velvet cover is placed over the dish to keep it warm. A pro- cession of people follow the meal into the imperial chamber, the seals being broken in the Sultan's presence. and often the kclariljlii is requested to taste some particular dish. The Cost of the Sultan's fetid does not exceed $5.00!) a year. for it is mostly entrees and boiled eggs, but to feed the. inimerous mem- bers of his household and pay all domes. tic expenses lessens his annual income of 310000.000 by $70,000 a week. You take it, rhest mixtures suggested for ifil‘ll'll! drinking purposes only. “Wallowing holes” can be easily constructed Willi- out endangering the water supply, and the wise breeder will give the matter attention. A large box containing a mixture of salt, ashes. charcoal, copperas, etc., should be kept in the individual pens and the hog lot as well. One of the givmg to cholera stricken hogs is as follows: Wood charcoal one pound, sulphur one pound. salt two pounds, bicarbonate soda two pounds, hyposulphite soda two pounds, sulphate soda one pound, black antimony one pound. These ingredients should be completely pulverized and thoroughly mixed. The dose is one large tablespoonful for each 200 pound weight of begs to be treated, and it should be given only once a day. Practical breeders have frequently ob- served that hogs break down in the hind quarters when ted exclusively on corn. This is due to the fact that com does not supply enough mineral matter, and hence the importance cf having a box of the character suggested convenient for the animals at all times. The best means of fighting,r hog cholera is to keep the animals in a sanitary condition, and in the best of health, which means to supply all the needs of the animal syslem and to give them sanitary sleeping places and pure water to drink. One of the best means of insuring healthy, vigorous animals is to supply them abundantly waste fruit and green food, such as the pastuies mentioned always insure. Any animals dying, no matter from what cause. should be burned and the place carefully disinfected. Numerous disinfectants are now made that are cheap and effective nd “an ounce of prevention is worth pound of cure." So the sleeping places and the yards cc- cupied by the hogs should be thoroughly disinfected once a week. A suitable sprayer can be obtained for about '75 cents. Hog cholera in the south can never be controlled unless the animals dying with it are immediately burned, as the buzzards and other predaccous animals spread the disease by feeding upon the dead and contaminating the . and everything With which they come in contact. If lice are troublesome a mixture composed of equal parts of kerosene oil and grease will effectually destroy them. It may be applicd with a brush. If lhe animals cannot be approached in ltlie open, drive them into a let some- \\ here and see that the vermin are de- stroyed. as they seriously discomlnode the animalsand so retard growth and development. I am personally opposed to hogs following mules. horses, or other animals to gain a part of their living. It is a filthy and unsanitary practice. and there are too many other wastes that should be stopped on the farm before crying its necessity as a matter of economy. It is doubtless true that half digested food is a frequent source of disease now attributed to other causes. and certainly if the ani- mals “followed” are diseased they are likely to transmit the same trouble to the hogs. a [IOVV THEY SUCCEED IN DENMARK. In a report on “Some phases of Dairy- ing in Denmark,” ltlr. J. A. Iluddlck says: Danish dairymen have two strona characteristics. In the first place ther: is the splendid loyalty with which these people support all their institutions, whether it be the crcaincry or any of the various associations which have been organized to promote their inter- ests. The wise and far-seeing policy which they have adopted in these inat- ters makes true co-operation not only possible but highly successful. They are able to see beyond the immediate gain to secure the highest ultimate deâ€" gree of success and profit-making. In the second place. the thoroughness with which every undertaking is carried out results in great efficiency and a high standard of excellence in all their pro- ducts. It is stated that for the three pro- ducts,â€"biitter. bacon and eggsâ€"which the Danes send to Great Britain, the (X- lra price which they receive on account of superior quality. above the average price for the some products llllpril‘linl into Great Britain from all countries, nets them over eight million dollars a year as their reward for the application of skill and thoroughness. Milk production of the Danish cows 'far exceeds that of the Canadian herds. The records given are those belonglnn to the regular dairy fai-iiicrs. out] my; not taken from picked or “fancy” herds The figures covcr the performances cf 1-2.5?) per cent. of the total number of rnilchcows in the country.and may fairly vhf. taken as an average of the produc- ti-\-(\n,i_;q of all the dairy cows. If, as it is Plilitltt-(l. liie arm-21:0 yield from fianâ€" tlaii'y c ws is not over . other things. is opened up for increasing the profits from dairying in this country. There. is no question in the whole range or dairy endeavor which should command more attention, not only from malk pro. ducers, but from owners of cheese fac- tories and creameries as well, because it is obvious that an increase in the yield of milk from the cows supplying a factory must result in a direct beneâ€"‘ fit to the manufacturer. The matter does not rest on an increased revenue: to the farmer from the production of more milk, but tends towards economy' in the converting of the milk into butter 0! cheese. The managements of all! factories are constantly endeavoring to' increase their milk supply by widening} the area of their operations, to the detri- ment of some other institution. If the same efforts were directed along the line of encouraging the production of more milk per cow, a more abiding and beta ter general result would be obtained, even from the individual factory stand- point. If the truth must be toldâ€"and it is bet- ter that it should beâ€"it is these two qualities which have been pointed out as belonging to the Danes in so marked a manner that Canadian dairymen are most lacking in. It has been often stat- ed that in regard to dairying we have nothing to learn from the Danes. This statement is no doubt true in some respects, but in others I consider that. we have a good deal to learn from them. particularly with respect to co-operation and organization. An admirable spirit. pervades the agricultural classes therein regard to matters of this kind. The, Danish farmers are justly proud of their cooperative institutions, which are in: many respects unique and well worthy of emulation. _____;§.___. STRANGE DELICACIES. Dish of Trout Which May Cost One Hundred Dollars. The London Gourmet of to-day has at. command all the gastronomic delicacies of the known worldâ€"if he is prepared to pay for them. The aid of science is: called in. at great expense, so that! fruits may be brought to table out off due season, the ends of the earth are searched for rare morsels, and cele-I brated chefs rise to sublime heights in- their efforts to tickle his palate. i In this, as in other matters. it is money that “tabs," and it is at the smart! metropolitan hotels that, in this direc-.‘ tion, it talks to most advantage. Shark‘s fins, as an item in a dinner, menu, are somewhat rare, but they can be served at a charge of 103. a head, and, turtles fins, somewhat similar in taste, a dish of superb flavor, are now obtain- able at. 55. a portion. A cut from a young kangaroo is not' marked on every smart menu, but if! ordered at the right places it can be put on the table at a cost of from 105. to 153. Truite au bleu is another exquisite delicacy. which is also very expensive} It is essential, if the last extremity of flavor is to be secured, that the trout should be put alive into boiling water,‘ and the best fish are now got from Scot- land. The trout have first to be caught, then a special railway truck has to be. put on the rails, and during the whole journey a man has to pour water through the air into the reservoir. It may cost £20 to bring one or ten alive to London. Quail de Rothschild is not being served at. an ordinary dinner. Here are the ingredients: Quails, stuffed with ortolan, pate dc foie gras truffles, and A dish for eight people would not now cost more than ten guincas. Chinese bird-nest soup or swallow-nest soup is now cheapâ€"at 53, a plate. , â€"-â€"o_+â€"â€"â€"â€" DECLINE OF CHEF. The Woman Cook Is Preferred in Large Houses. ‘ woman cook ‘club and hotel kitchens. 3.000 , The first change made in the domestic arrangements of a modern London or country house when economy becomes the order of the day is to substitute a for the highly-paid and extravagant chef. N t only does this save a large sum in’lfie head chef‘s wagesâ€"for a chef de mands £120 to £150 a. year when he is an unknown man in a moderate-sized house, and any sum from £500 to £1,500 a year when he is known; vliereas the best of women cooks can in, engaged for £70 a yearâ€"but it saves much more in minor expenses. The wo- man will manage with one or two fewer assistants. will waste less material and, "I put the matter in delicate language, he claims fewer “perquisites.” The angry and plain-spoken mistress calls iii stealing 1058. Moreover, the Chatelaine of a famous old ducal house in the south of Erig- land, who has introduced this change, claims that the cooking is now much better and far more wholesome. The ordinary chef is too fond of new dishes, flavor-lugs and sauces. , Unforlimalely women cooks rarely have any training in the management of a large staff of subordinates or the organization, financial and otherwise,ot large and numerous meals; and they are consequently useless at the head (,2 Though their wages show some tendency to increase, they will. never earn as much as a chef while this is the case It is a pity that some of the larger schools of cookery cannot give lessons in such organizer lion. _. .__¢~. DIDN'T DESCRIBE HIM. (‘hollyz “ leally, y‘know. I cawn’t un. dcistand Miss Iii-own at all. Actually, gin} called me a crank. don't. yknowâ€"" ms; l’cppl‘t‘y : “Indeed? [low ful‘ some she is! Why, a crank is a max pounds tf iiiilk in a year, what a fieldiwith one idea."