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â€"â€"...'_â€"_ s++++++++++++++++++++t i About the House +++++++++++++++++++++ ORANGE IDEAS. Orange Snow Pudding.â€"One-rniart0r box of gelatin,, one-halt gill of cold water, one gill of boiling water, one one one-half gills of orange juice, whites of. two eggs. Soak the gelatin in the cold water for two hours. Pour upon this the boiling water and stir until the gelatin is dissolved; then add the sugar and orange juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water to cool; stir frequently, and when it begins to congcal add the un- beaten whites of the eggs, and beat constantly until the mixture becomes a thick white sponge that will just pour. Immediately pour it into a mold that has been dipped in cold water and set away to become firm. Serve with i a custard sauce. Orange Water Iceâ€"Rub sugar on the poet of two oranges and one lemon. Squeze and strain the juice of the lemon and six oranges. Dissolve the flavored sugar with a little hot water and mix with one and one-half pints of Syrup. If too sweet add a little water. Strain into the freezing pot and set away to cool. When cold whip fifteen minutes, and freeze. Orange F001.â€"â€"~Juice of three Seville oranges, nine well beaten eggs, one-half pint cream, a little nutmeg and cinna- mon, white sugar to taste. Mix the orange juice with the eggs, cream and spices. Sweeten to taste. The orange juice must be strained carefully. Set the whole over a slow fire, and stir it until it becomes about the thickness of melted butter. It must on no account be allowed to boil. Then pour into a dish to be eaten cold. Orange Puffsâ€"Rind and juice of four oranges, two pounds of sifted sugar, but- ter. Grate the rind of the oranges, add the sugar, pound together and make in- to a stiff paste with the butter and juice of the fruit. Roll it, cut into shapes. and bake in a cool oven. Serve piled upon a plate with sifted sugar over. Orange Frittersâ€"Six large oranges peeled and sliced, two well beaten eggs, ¢§;o### +++ two tablespoonfuls of sugar, and enough flour to make a batter about as stiff as if for flannel cakes. Dip the oranges into the batter, being sure that they are well covered by it, then fry’in plenty of boiling fat; drain on course brown paper; sift powdered su- gar over the fritters and serve. Orange and Apple Pieâ€"Cover a pie- plate with puff pastry and plaCe a lay- er of sliced oranges with the pips re- moved on it, and scatter sugar over them; then put a layer of sliced apples with sugar, and cover with slices of oranges and sugar. Put an upper crust of nice pastry over the pie, and bake If for one-half hour or until the apples are perfectly soft. Serve warm with powdered sugar over it. Orange Puddingâ€"The rind of one Seville orange, six ounces of fresh but- ter, six ounces of white sugar, six eggs. one apple, puff paste. Grate the rind and mix with the butter and sugar, adding by degrees the eggs well beaten; scrape a raw apple and mix with the rest; line the bottom and sides of a dish with puff paste, pour in the orange mix- ture, and lay over it crossbars of paste. Bake for one-half hour. HINTS FOR THE HOME. Avoid drinking ,water,that has been standing for some time in an open ves- sel. Draw it fresh as required. Black and dirty brass should be washâ€" ed in soda water with plenty of soap, and then scoured with paraffin and whiting, before using any brass polish. On Furniture Polishâ€"If a little vine- gar be adtl d to polish, it will be found to obviate the dead, oily look so often perceptible after cleaning furniture. Always rub the way of the grain when polishing a smooth piece of furniture. Good judgment may be used by the housewife in buyng food, and yet she may fail to be a good provider because she does not take proper care of it. Per- fect cleanliness is essential for the best preservation of food. The cellars, pan- tries, storerooms, refrigerators. and all the receptacles in which food is kept should frequently be inspected and thor- oughly cleaned. Heat and moisture tend ‘ to cause decay. 'l‘hcreforc, it is im- portant that all foods should be sur- rounded with pure, cool, dry air. When it is possible. expose every closet and food receptacle to the sun and air sev- eral times a week. All kinds of Cooked food, particularly the animal foods, spoil quickly when’, cmered closely while still warm. Alli soups, meat, fish, bread, etc.., that are. to he kept for many days or hours! should he cooledthoroughly and quickÂ¥ l} in a current of cold air. In hot weather it is a good plan. when cooling soups, milk, or any liquid mugg‘ to placo the vessel containing the food in another of Cold water with ice, if convenient. and sr-t in a cool draft, «\H meat, when not. hungr upv 51101de be placed on a dish and set in a cool place. If poultry be drawn and a fcw plon‘s of charcoal be placed in the body it win keep longer than if hung uudrawn. It must not be washed until it is to be cooked. The dryer the meat is kept the better. A dish of charcoal placed in the re- frigerator or pantry helps to keep the atmosphere dry and sweet. Milk and butter should be kept in a cool place and away from all strong odors. Bread and rake must be thoroughly cooled be- low. being put in bows or jars; if not, the steam will cause them to mold quickly. The bread box should be washed, scalded, and thoroughly aired in the sun twice a week. The crusts and state pieces of white raised bread for which there is no other use should be put in a pan, dried slowly in a warm oven, and then pounded, sifted, and put in a glass jar for future use in fry- ing croquettes, chops, oysters, etc. All the trimmings of fat should be rendered while they are sweet, then strained into jars or pails kept for that purpose. l’ut beef, pork, and chicken fat together; this will answer for deep frying. Ham, bacon, and sausage fat answers for fryâ€" ing potatoes, hominy, mush, etc. All the strong flavored fats, such as mutton. duck, turkey. and the trimmings 'J'Iun boiled ham are to to key. by them- selves. Pure fat will kcep sweet many mrutl's but if water or any forzign substance b left in it, it will :pol imickty. \\'|itn rendering 0r clarifying fat cool it slow- ly until there are no bubbles. ‘\s long as bubbles form you may to sure that there is water in the kit. If put away in that. condition it will bccoué.’ rant-id. ....____+.___._. “'IIY GIRLS ARE PALE. They Nogd the. Rich, Red Rlood’Dr. \Villiams' l‘ink Pills Actually Make. Three years ago Miss Ellen Roberts. who holds the position of saleslady in one of the leading stores in Halifax, .\'. S., was a pale delicate looking young woman, who then lived at home with her parents at Amherst, N. S. She complained of general weakness and loss of appetite. Her blood was thin and watery and she grew thinner day by day until she looked almost a sha- dow. Her checks were sunken, all trace of color had left her face and her friends feared she was going into de- cline. “I had no energy," says Miss Roberts, “and suffered so much from the headaches and dizziness and other symptoms of anaemia. that I felt I did not care whether I lived or died. One day, however, when reading our local paper I read a testimonial given by a young girl in favor of Dr. Williams' Pink Pills, and as her symptoms were almost identical with my own I deter- mined to try this medicine. Before I had used the second box I began to find benefit, and I continued taking the pills until I had used seven or eight boxes, by which time I was fully re- stored to health." To-day Miss Rob- erts looks as though she had never been ill a day in her life, and she has no hesitation in saying she owes her pre- sent encrgy and health to Dr. Williams' Pink Pills. Bad blood is the cause of all common diseases like anaemia, headaches, pale- ness, general weakness, heart palpita- tion, neuralgia, indigestion, and the special ailments that only womenfolk know. Dr. Williams’ Pink Pills cure these common ailments because they make rich, red, health-giving blood. bracing the jangled nerves and giving strength to every organ in the body. Do not take any pills without the full name, “Dr. Williams’ Pink Pills for Pale People," on the wrapper around each box. Sold by all medicine dealers or by mail at 50 cents a box, or six boxes for $2.50 from the Dr. Williams’ Medicine C0,, Brockville, Ont. ._.___+» “HE NEVER BLAMED THE BOOZE." He took a bottle up to bed, Drank whiskey hot each night, Drank cocktails in the morning, But never could get fight. He shivered in the evening, And always had the blues. Until he'd had a bowl or twoâ€"- But he never blamed the booze. His joints were full of rheumatics, His appetite was slack; He had pains between his shoulders, And chills run down his back; He suffered with insomnia, At night he couldn't snooze, He said it was the climateâ€" But he never blamed the booze. His constitution was run downâ€" At least that’s what he saidâ€"- His legs were swelled each morning, And he often had swelled head. He tackled beer, wine, whiskey, And if they didn't fuse He blamed it to dyspepsiaâ€" But he never blamed the booze. He said he couldn’t sleep at night, Ami he always had had dreams; He claimed he always laid awake Till early sunrise beams. Hc thought it was malariaâ€" Alas, ’twas but a ruse; He blamed it on to everythingâ€" But he never blamed the booze. His liver needed scraping, And his kidneys had the gout; He swallowed lots of hitters, 'l‘itl at last they cleaned him out, Ilis legs were filled with dropsy Till he had cut his shoes; lle blamed it. on the doctorsâ€"- But he never blamed the booze. His clothe< were getting seedy, His now was getting red, ills children always hungry, llimsclf not too well fed. His family be neglected. .v His wife. he did abuse. 'V‘te blamed all her relations. But he never blamed the booze. Then he had the trcmens. And he tackled rats and snakes; First he had the fever, And then he had the shakes. At last he had a funeral. And the mourners had the blues; And his epitaph they carved for him, “He Never Blamed the Booze." SOME lllt§l[-\\“.\1‘I§R “(HAN MARKS Ol" ENDl'RANCE. Three Men Alive “’ho Have Gone With- out Food For Thirtyâ€"three Days. Herr Sacco has publicly fasted in Vienna for forty days and nights, in London for forty-five and in Paris for forty-two. Enclosed in a ventilated chamber, so as to be under ob- .\(‘l'\'fltf0n all the time. watched day and night. by witiiEsscs, he took no food for 1,080 hours. In that time the average than would have taken about 13;“) meals to Sacro's none. To say that the faster was a living skeleton after. his perform- ance hardly describes his appearance. However, this is not a real I‘f‘t'ui'fi for complete abstinence, for Sarco allows himself plenty of mineral water“ and cigarettes, which are in his contract. \Vl'i'HOUT FOOD OR DRINK! Going entirely without food or drink is a very different thing, and the aver- age strong man‘s limit, before death overtakes him, is under six days. The record for a trained “faster.” allowing nothing at all to pass his lips during the trial. was made at San Francisco in I506 by John (Zulpcpper, a British sub- ject, who was most carefully watched during the fast. He undertook. for a \titkf‘. of 31.000. to hold out for ten, days, with $250 for cacti day over that limit. He did not give in till the end. of the eleventh clay, and it is not likely that any human being will ever hold out. so long again. He was physically fitted for such deprivation, and was an abnormal case; but it took him two years to recover his health, and he was never quite tic same man again. The greates length recorded of en- forced starvation, by ship-wrecked men or castaways. belongs to an Irish sea- man named Mulcahy. who was cast adrift in an open boat alone, at the founderino of the barque Pamela. in the Pacific, eight years ago. It is certain he had no food or water with him, and he was picked up seven and a half days later by an American ship. He was un- conscious. and his tongue was shrunk to the size of a jacket-button; but a marvellous constitution helped him, with medical aid to recover. SLEEPIESS FOR 672 HOURS. Existing on food and no liquid is a very different thing from taking liquid and no food, as Sacco did. The former trial is much the worse of the two, and the record time for which any man has held out in such a case is fourteen days. Cramcr, a German, did it once at Munich. Of course, fruit and green vegetables, which are two-thirds water, were excluded from his diet. The average length of time during which an ordinary person in a. healthy state can go without sleep is seventy- four hours, and this has been found the limit that men can reach in emergen- cies, such as disasters at sea and immi- nent peril that makes it absolutely necessary not to relax vigilance. Be- tween seventy and seventy-five hours is the record and the toughest man can keep awake no longer, and will fall asleep even though his life depends on wakefulness. It is the limit of exhaus- tion. A Frenchman named Deroulede, in one of the Paris hospitals. is recorded to have suffered twenty-eight days and nights of complete wakefulness, but at the end of it he died of exhaustion, and so the record cannot stand. There is one man. of twentyâ€"nine years, now living in England, who has never slept since he was born; his case has fre- quently been described in the papers and by doctors, but this example 15 strictly a “freak,” and cannot be comâ€" pared with ordinary records. I Fidgety people will regard wtthflhorror the achievement of Angela de Silva, a Spanish girl who partly for stakes and partly as an advertisement, remained In a sort of cage at the Argyll Rooms in London, some nine, years ago. for fifty- five days and nights without moving hand or foot, or changing tier posnion, seated on a chair. She was attended and fed by her Sister, and various wagers having been made on the perâ€" formance, she was kept a watch over, day and night, by independent wrtâ€" messes. \\'OIlSl-‘. THAN l’l‘INAI. SERVI'I‘UIMJ. There is no great merit in the per- formant-e, perhaps. but it is an weep- tionallv trying one. The notable point was that the lady was not in a trance of any kind, but in full possessmn _~f her senses. . 'l‘ranres are very different affairs, and the principal one IT‘CUI'dCd lasted nine weeks. The subject was an English lady, Miss Naomi Smythe. of Norton, who lay in a state of complete uncon- sciousness during the whole of that time, and was visited by our a dozen distinguished medical men interested in Nourishment was artificially the case. I ‘ given. as the trance naturally causz much anxiety for the life of the patient. who. however, was finally restored to consciousntss. and recovered. In this case life rt-mainrd almost suspended throughout the nine weeks. ‘ ‘ But apart from tranccs. all lultl'upt‘tiils are 0tl>ll\‘ beaten at the game of re- mainiug mi'itionless. by an Indian fakir or “holy man." named Chundra Dali. of lien-fires. who was strapped in an up- right position to an open framework eighteen years and has never moved :1 limb or b- on released from his bonds to this day. He is daily fed and tt‘lltit‘tl fly his ‘(tli\t'iltlk“'.q \\'lll~'.l‘.l£ .\l,»\_\' Ill-1,\'l‘.\.‘ :\‘.\'l\l.\l.. All warnrblooilcd life is supposed to t 1 who. PROFESSIONAL insultsâ€"B ER W'ISE and h ave a Glass of ICED CEYLON TEA When you feel warm at small piece of lemon will add to the flavor. LEAD PACKETS ONLY 400. 500 and 600 per lb. At all crooars. perish in a temperature of 85 degrees below zero. and the majority succumb a long way short of that. A strong man. if sufficiently clothed, may just oust at such a temperature, but only just. Ilowcver, a. Russian named Kar- koff, in one of the few experiments of this sort tricd, actually survived an artificial temperature of ~90 degrees in the St. I‘etcrsburg laboratories, after several Arctic species of animals had proved themselves unable to stand it. In the Arctic regions the lowest natural degree of cold ever registered is '74 de- grees below zero. In such cold as this a piece of iron will burn the flesh as if the metal were white-hot. ._.___..+._.._ VALliE OI“ GEMS. What Makes Precious Stones so Much Money. \Vorth The qualities for which precious stoncs are mostly prized are lustre, transpar- ency, refraction, and dispersion of light; although, of course, scarcity and de- mand are. the principal factors in de- termining the market prices; for instance the emerald to-day is treble the value it was only a few years ago. This is partly caused by the greater demand, but more on account of the state (I war in the countryâ€"viz, Columbiaâ€" from which they principally come is now engaged, thereby rendering it most dif- ficult for those engaged in the industry to procure them. The emerald mines of Colombia. at Muzo, and Coscuoz, near Bogota, have been worked almost continuously since 1568, and have been the means of sup- plying the world with most of the em- eralds in modern times. There were mines in Upper Egypt which yielded this gem to the nations of antiquity, but were lost sight of from the time‘ of the Mohammedan conquest until quite rec- ently, when some attempts at working them were made. The emerald mines in the Urols were not known until the 18th century, and, though they yielded fairly good material for a time, their importance is not great, as the stones found are not of good enough quality to pay the rate demand- cd by the Government from the lessees, but they were re-opened in 1900 by a syndicate with little success, so far as can be learned. There are many stones holding the qualities first mentioned in a high de- gree, but they are little known because, in the first place, they are to be obtain- ed in larger quantities, and the people engaged in the stone trade cannot there- fore make the profits they are able to do with the scarcer gems, while, because of their abundance and presumably les- ser value, they have been given to na- tive cutters, who do not understand the laws of refraction and reflection to op- erate on, with the result that they are put on the market and eventually mounted in jewelry, looking like various colored acid drops and entirely lacking brilliancy and those sharply defined fa- cets which give that reflection which is the chief charm and makes evident the great difference between the real stone and its imitation. The last few years have witnessed the great strides which the various fancy gems have made in the public favor, not- ably when used in the neck chain; at present these are being made up with all manner of colored stones and if the manufacturer gives as much attention to the cutting of the stones as he does to the making of the settings he can produce a really delightful ornament. -â€"â€"â€"â€"§_â€"â€"â€" QUITE MISTAKEN. l‘hrenologist Explained the Gentleman‘s Cranium. Ilow the It was at a ‘phrcnological entertain- ment, and the professor had been illus- trating his lecture by inviting gentlemen of various vocations to come on the platform, and demonstrated that. differ- ent habits of life were characterized by corresponding variations in the forma- tion of the cranium. He presently came to deal with the criminal form of skull, and, desiring a subject, addressed his audience:â€" “If there is any gentleman who has ever been the inmate of a prison, we GQN TFNUE Those who are galnlng flesh and strength by regular treat- ment with l i ' A Scott 5 Emulsron | should contlnuethe treatment I In hot weather: smallnr dose and a ltttto oool milk with It wlll do away with any ob action I which Isattached to fat y proâ€" ducts durlnz the heated season. Sand for free sample. SCOTT & BOWNE, Chlrnisu. Toronto, Ontario. 50c. and $1.00; I“ druggists. L__...___m,.,_..__,. t t should be glad if he stepped forward.- To this invdalion a full, thirk~set man in the body of the hall responded, and rising from his seat walked down to the front. “You have been in prison, my friend?" asked the professor. “Yes, sir," replied the tall one. “And how many years of your life have you spent there?" “About five-andâ€"twenty. “Dear met" said the professor. you sit down, please?" The subject sat. down on the chair in the centre facing the audience, and the professor commenced to feel his head. “This specimen,” he began, “is an ex- cellent one. The indications of a crime inal character are very marked; the or- gans of selfâ€"esteem and benevolence are missing, while that of dcstructivcncss is abnormally large. I should have been able to tell immediately, without the testimony of the man himself, that the owner of this skull had lived on, ex- tremely erratic and criminal life. For what crime, my friend, were you im- prisoned?" “I‘ve never committed grumy replied the subject. “But you told us you had been the inmate of a prison for twenty-five years?" “So I have, but I never committed a crime." “Why were you there, then?" i “I am a prison wardert" (Collapse of entertainment.) . _â€"._+__.__ SOIL MAKING. Nature Nourishcs Forests To-day Ius.) as She Did Centuries Ago. I The process by which soils have been made and forests have sprung up to cover them may be seen toâ€"day upon nearly every high mountain. We can- not he perfectly sure that new soils and new forests are being made, in every way just as they were 1,000 or 10,000 years ago. Yet there is no doubt that the process of to-day is like that of yes- terday in every important respect. Heat and frost, wind, rain and sunshine,‘ though varying, are as changeless as the nature of the rock upon which they act. The flowers and trees of our fields and woods are the same as those of 100 centuries ago. Rocks are worn down to form soil, and Nature sows and tends the oldest of old-fashioned gar- dens just as she always did. if we care- fully follow, then, the wearing away of some huge cliff or precipice. and the appearance of flowers and trees upon its crumbling fragments, we. witness a process which, here and there. has been going for ages, and has produced all the forests of the present time. n "Will any crime," These changes occur with extreme slowness. No human life is long enough to measure them all. The lifetime of a Methuselah would be swallowed up in the lapse of time necessary for the change of granite cliffs into the floor of a forest. Fortunately, however, this process is a frequent one in rugged re gions, such as the Rocky Mountains. 1 ( some places it has begun at times wide-- 1y separated; in others the changes hinge gone on at different rates. As a re sull, one cliff will be found in an early stage of the process, another in f a middle stage, a third in a latter one. and so forth. One has only to find the differ- ent pieces, and to put them together in the right order. With a knowledge of Nature's language, he can then read the story of the forest. _.____.+_..._. KlND-HEAR'I‘ED MAN. “Yes,” sa'id the insurance agent to the preacher, who was waiting to take the train. “talking about kind-hearted men,- thcrcs none of 'em beats Lawyer Jenkins." ‘(iood man. is he?" “You're right. he is. I can tell you .1 little story which'll show what a heart he has in him." “Should like to hear it," said preacher, looking at his watch. “\\‘cll," said the agent, “you see, it was this way. Bill Noggs was a peor man. and the railway cut off his lea." "Well?" ° “Well, he got Lawyer Jenkins to sue the company, and they compensated him with $730." “Yes?” “\\'ell, sir, what do you think Lawyer Jenkins did?" “Have no idea." “\Vliy, his charges in the case were $555, but, as Noggs only got $750, blessed if he didn‘t let him off the odd 8123. taking $750 only for himself." “The train’s coining." said the preach- er, and he was glad of it. All the way he travelled he mused on Lawyer Jen- kins's kind-heartcdness, but he did not see now to get matter for a, charity ser- mon out of it. ‘ the Fâ€"â€"a success never comes to a man who is afraid to face failure. - i J l