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Stuffed Pearsâ€"Pare and core rather large pears and in the centre of each place a seeded date. Bake with only sufficient water to keep from burning. till tender, being careful that the peers retain their shape. Place in dish tor serving and cover with custard made from yolks of 2 eggs. 1 pint milk, 1 dessertspoon corn starch. Place merin- gue made of the whites of eggs on top. Bread Pudding.-lrepare fruit as for stewing, adding a thin-sliced lemon and tor-'each cup of sugar using 1 cup of water. ln an earthen pudding-dish place halt the pears and syrup. On this spread bread prepared by mixing 1 pint soft crumbs with 1 tablespoon but- ter, 1 cup warm water, the yolks of 2 eggs whipped with X. cup sugar and a little grated nutmeg, and last. lightly. the 2 egg whites. Cover and bake 1% hours and serve with plain sauce flavor- ed well with lemon juice. Trifle, an English Recipe. â€"- Prepare fruit as above and fill baking dish with alternate layers otsponge or other plain. stale cake. and pears, pouring over it yolks 0t 3 eggs beaten with )4 cup su- gar and. it liked. )4 cup grated cocoa- nut. With the fruit syrup tuis should be sutl‘icient liquid.. Bake till a light Sauce for Shortcake.â€"â€" Pare. quarter and stew the pears and rub smooth through a colander. Add 1 cup of fine- sliced orange, with the juice, and sugar to taste. Pour over hot. Shortcake and serve with cream. Baked Pear Meringueâ€"Pare and core good-sized pears and bake without su- gar till tender. Remove from stove, place in flat. dish. from which the dos- sert. is to be served. and fill each core- hollow with chopped nuts and a little preserve of decided flavor, as lemon or ginger, with syrup. For the simplest mode omit nuts and marmalade sub- stituting syrup only. Over the top spread a meringue made with the whites of two or three eggs and }; cup of su- gar. Replace in oven to brown lightly. Serve hot or cold with cream. As a healthful. all-the-ycar-round fruit. the pear deserves consideration as the apple's neurat neighbor. and a member of the some family. Winter pears we may have in the form of un- cooked. fresh fruit. and. while many people consider that pears lack tone. or. humanly speaking, “force of churv ROMP." that vm‘y tact makes them more delicate and uileii more pleasing when Iresh or "put. up." Altogether, how- eVeI‘. they are a richer fruit than they seem. Pears, [or instance, contain some tat, while peaches contazn none. but casual popular opinion Would dc- clde the reverse to be the case. Of tat there is .38 per cent. ot sugar and starch. the carbohydrates. about 12.68. of crude tibrc 1.16 per cent. By com- parison it will be found that while there is more water and refuse in the pear than in tho apple, there are also more protein and more fat. so that. the poor is by no means an insipid or insignifi- cant fruit in real value. and there is ocarcc13' a limit to the methods of vary- mg its preguration tor the table. fresh or dried and cooked. Pear Pyramid. â€" Very ripe. juicy pears may be deliciously scrvcd‘ 11n- cooked, by paring. slicing and placing,r in a glass dish with whipped cream heaped over them; thoroughly chill hcâ€" (ore sending to the table. Where the fruit lacks flavor, add a little lemon juice and sugar after slicing. before udd- ing cream. l’mr sauce may be given similar treatment and either with llic sauce or uncooked, the addition of canned or candied cherries or proL served ginger givos a pretty, finishing touch as a “company” supper dish. 3Â¥++++++++++¢+++++++++ THE PEAR AND WAYS THERE- “WT”. +++++++++++++++++++++ SCOTT {9° BOII‘QVE, Staff’s Emulsion T 17mm 0051ng A tickling in the throat; hoarseness at times; adeep breath irritates it;â€"these are features of a throat cough. They're very de- ceptive and a cough mixâ€" ture won’t cure them. You want something that will heal the inflamed membranes, enrich the blood and tone up the sysrem is just such a remedy. It has wonderful healing and nourishing power. Removes the cause of the cough and the whole system is given new strength and vigor .‘ Alma! me ste 50:. and 131.00 Torwla, Ont. Chaim We wish to advise everyone to spray cabbage with paris green, use loose heads for kraut, and pound it down. Mon Should Be Constantly on Their Guard Against TIan One of the strangest paradoxes human nature is that men and won struggling apparently 'with all tl might. to succeed. are yet. constantly ing things, saying things, and think things which drive the very success t are after away from them. They are the time counteracting their efforts some indiscrelion. Men work like Trojans to gel We use a barrel just washed in salt brine with the head carefully taken out. Cut the cabbage heads off in the morn- ing and put in a cool, shaded place till worked up. which should be the same day. Trim the heads down to the solid white leaves, .wash them, cut in halves or quarters and cut into a large clean tub. We use a good 3-knife cutter, owned eo-operatively by halt a dozen neighbors. When the tub is cut. full, it is salted lightly, asfor cooking, and well mixed before pouring in the bar- rel, which is put near the cellar wall or a convenient post. to permit the use of a lever and follower, or false top in pressing down the kraut. When the barrel is pressed solidly full. with salt to the amount of 3 pts to an ordinary barrel, replace the head, tighten the hooks, bore a small auger hole in the head and fill with cold water all the barrel will take up. Keep water over the head until working stops, then plug bore a small auger hole in the head tilt cold weather, to keep cool and air-tight. Too much salt prevents the proper ripening of the kraut, making it too sour. and poor in flavor. Never use the oldâ€"time maul or pounder, which bruises the fibre into clear. yellowish strings, with most of the juice pressed out, and which, com- pared with the white. crisp, nutty-na- vored pre$ed down ki‘aut. is nearly worthless. Prepared as above. barrels are ready for market or home use in a month, and for an easy. satisfactory and profitable method, it is unsur- passed. Brandied Pears. â€" To 4 lbs each of [run and sugar and 1 qt “Quer,take 1 pi purest hrundy. Cook lhe sugar and water ingfihrr until a syrup results, when add [he pared pears. cookhig lhen1 for 5 nfiruues, at boflhig point coniinleUsiy. Remove fruit, to preserv- ing jars and cook syrup 10 or 15 unn- mks longem [Hi we“ thmkeued. VVhen quue ready add the brandy very care funy, aufly tron1 any flanim er and remove at once from stove. Pour this over the {run and seaL Should any reddish juice exude from fruit on taking it from the fire, pour it OK before adding syrup. The cool {all months are best for kruut making, because of the slower ripening of the product and becausé of the season of maturity of hard heading varieties of cabbage. These are the only sorts suited to cut wilh a machine without careful examination of the heads. leaf by leaf. for worms and in- sects which abound in the looser head- ing summer cabbages. Spiced Poursâ€"To 12 lbs pared. cored and halved pears‘ lake 3 pts host vine- gar, )4 cup each stick cinnamon and whole cloves and 5 lbs sugar. When boiling well place pears in the syrup, cooking until tender, then seal while boiling hot. of % lemon. lf ' fruit. Place in se them spread apple jelly. Mcanlime c until it slrings pour over the jellif This is mutiny vm dividual serving ( jelly or syrup. In should he glazed o Dumplings. â€" M roll thin and cover pared or slowed ones. Sprinkle 0v and roll as for rolypoly. Cut lhi< across in slices nearly an inch thick, drop 11 bit. of butter on each and place in bak- ing pan in oven for 15 minutes. Then pour over them a thick sugar syrup and bake lill brown. SherbeLâ€"This nmy be made with fresh. juicy, sliced fruit or with a simple pear sauce. For 10 medium-sized pears have ready :1 syrup of 1 rb sugar lo 1 qt waler. Let, cool and add fruit with juice and grated rind of 1 lemon, and 1 tablespoon gelatin dissolved in }5 cup warm wuler. Freeze partially, then re- move top of freezer and add whipped while of 1 egg tor each pint of sherbet and finish freezing. Pear Iceâ€"Use very sweet apple cider or unicrmonled perry inslead of lhe syrup. adding pears and lemon, and freeze without the egg: or gelalin. A Perry.â€"Perry is made from pears as in cider from apples, but is richer. In many parls of England it. is used more freely than any other drink. being made from coarse, rough pears unpalatable for eating purposes. tablespoon of sweet may be used with the stead of the lemon. brown. (hon Compote.â€" nnd simmer SAUERKRAUT SECRETS. LITTLE “’EAKN BF re is that men and women, apparently 'with all their ceed. are yet. constantly do- ;ayimz things. and thinking add meringut Par till e and c0 lender in In this we) or candied Mal an TH] :00]; fro ind 'ied m :c a biscuit [.h a layer 0 ms, or slic with :1 mt other delicate fruit k down the syrup am the spoon and 1 fruit. Serve cold. :1 by placing in in- hcs before adding swcot apple cider ry instead of the and lemon, and gg or gelatin. A . homemade wine syrup or cider in- )F of the v e large a syrup Sh n bu radoxes in each when 015 ce in bak- .es. Then syrup and m ml ess tn and . on file fruit \vl n 9\'C‘I‘ IICVOF HCYCI‘ ‘Ui cold. )ugh, aked. ripe 31:8 1F tut will can born If y( A case that bears a striking,r resem- blance to the familiar problem the solu- tion of which is inseparany bound up with King Solomon‘s tame came up reâ€" cently for decision here before the cir- cuit. judge at Georgia, Sicily. Two' pea- sant women claimed with equal vehe- mence ownership of a pretty baby boy; one accusing the other of posing as the real mother, after having had the child in temporary charge. The judge re- membering the Scriptures, thought he could do no better than follow King Solomon's example. He ordered the child to be tied to a bench, and. produc- ing a carving knife, spoke the famous words that. ought to have led to the im- mediate discovery of the true mother. But times have changed. It the Italian newspaper report is to be believed. the two women cried out simultaneously-â€" “it you must cut it up. Excellenza. you may as well keep the pieces!" “I thank you with all my heart for what Baby’s Own Tablets have done for my little girl,” says Mrs. Antoine (lharette, Jr., of St. Boniface, Que. “When I began giving her the Tablets she seemed to be pining away, but af- ter using less than a box she was rap- idly gaining and she is now a fine, fut. healthy little one, and I write you this as the acknowledgement of a mother who will never forget what Baby's Own Tablets have done for her child.” Let- ters like this must bring hope and com- fort to all mothers who have feeble .rr sickly children. Baby's Own Tablets will cure all the- minor nilments and Med 1h Sicilian Judge in an Miompt lo Repeal llislory Got Left. Dr. Williams' Pink Pills never fail in cure rheumatism teeause lliey go right lo the mo! of the lrouble in ihe hlood. Thai. is why these pills cure all lhe com- mon ailments due lo poor and watery blood. such as anaemia, headaches and hackaz-hes. indigestion, neuralgia, Si. \‘ilus dance. general weakness. andlhe distressing irregularities that aillict wo- men and growing girls. It you need a medicine you will save money by lak- ing Dr. Williams' Pink Pills at. once. See that the full name. Dr. Williams‘ Pink Pills for Pale People is printed on lhe wrapper around every box. Sold by all medicine dealers or by mail at 51) cents a box or six boxes for $2.50 from The Dr. \Villiams' Medicine Co., Brockville. Ont. matte new health free, from pain. Among those who (on bear witness to the truth of these statements is Miss Dorsino Lunglois, of Si. Jerome. 0110.. for wmry months. she suffered from rheumatism and had begun to think she was incurable. “I could not straight- en up." says Miss Lunglois. “My limbs were almost. useless, so stiff were they. For many months i endured such pains us only rheumatic sufferers can under- stand. Although only thirty years of age the suffering I endured actually made me look like on old woman. I used liniments and tried several medi- cines. but got not the slightest. help un- til almost. by chance my attention was directed to Dr. Williams' Pink Pills. I began taking them and in the course of 1 few weeks i could see they were help- ing me. Little by little the pain hegnn to go, and the stiffness to leave my joints. 1 continued taking the pills for several months when every symptom of the trouble had disappeared. I have not felt a twinge of rheumatism since. and l bless the day Dr. Williams’ Pink Pills came to my notice." ‘ sive clir never g anythin There working Dosilion Others are from then n! h; lhal. HIM W lilll i: using them the d growing worseâ€"is 5 taking a firmer grasp system. Rheumatism through the blood. ' way in which the no blood from «veaknos natures, mtic suffer nd outwan ibly cure I abils w ur Rheumatism is on, and the water Rhounmlir ets have donc like this must lo all molher y children. cure all the be given jus me I x at 25c DIDS‘ COIL!) RCA "CICLY \\',\l.l{. mm m of mon SOLOMON ['1’ TO DATE. A 'l'llANKl-‘I'L MOTHER. 1i (‘ann (lrivin mic Suffzror (Zuer “'illiams‘ Pink Pills. medical fact ‘crvr should ard “hyphen! ,- rheumatism 1n who lvcs anyw rorlh )ll thc \Vl COUPE! “CPO miism must, be >od. That is 111 the poisonous at Dr. Williams‘ Pin 'xcw blood and U [he H “'1‘ The Dr. illc, Ont I know llions ‘ di their away ake safely to ell L'l‘OWl owly upon hi (Zuer by FIVE i\‘ iron d rust {‘3’ and very l‘h 1i. th )I) 0t straight. "My limbs were they. such pains 'n on ntort ‘5 steadily Jul, surely lhe emit-e )0 lrcatcd the only that rich 10115 in L. )I m Ul ll 1H )ll 1m [h Lhi l \V' 1 m 11 1m he neu- win. m Ih it was hard to think the great apart- ment was only for the day, for it. was finished as if it was a room in a man- sion. Red cloth floored the place, and while the upper portion of the walls was in blue. the dado was a painted white and the ceiling was papeer in white. All round the outside of the hall were the kitchens and the ante-rooms. Among the other kitchen equipment were five filly-gallon copper steam pens for the turtle soup. and the steam for heat- ing them was conducted from an out- side boiler measuring: 14 feet in height And so it came about. that. not only did Lord Strathcona entertain 2,5«10 per- sons at Dinner, but, he built a hall to accommodate his guests while they ate. Exports were called in. and the ban- queting hall began to fly up as if by magic. Meanwhile a celebrated London caterer had been engaged on the gigan- tic task of organizing supply. Indeed, it was necessary to bring the caterer into consultation about the hall itself, for to provide a first-class meal for 2,500 persons simultaneously was so heavy a task that. structural conditions had to be so managed that they aided instead of hindering it. Two days before the banquet the great building with its adjuncts, was practi- cally finished, and hundreds of visitors came to inspect it as one of the sights 0! holiday Aberdeen. In a piece of Open ground in the Gallowgate, within a hun- dred yards of the University, there was spread a huge white bungalow, fronted by a trottised verandah, which was brightened by greenery. This was the Slrathcona dining-halt. The interior was 200 feet square. and across one end was a platform a foot. high, and forty feet wide. That. ‘was for the chairman's table. Of all the features of the great. cele- bration marking both the opening of the new Mnrisciml College of the Uni- versin of Aberdeen and the four hun- dredth anniversary of the instilution, the most striking was the banquet given by Canada‘s High Commissioner. Lord Slralhconu. to 2,500 people. at a cost of about Mimi). This great. undertaking was carried out without a hitch, though it entailed the bringing of a complete staff of 750 waiters, cooks and atten- dants from London and the erection of a building two hundred feet. Square. The banquet was attended by distin- quishcd men not only from the British Isles but from all parts of the world. who came to do honor to this great, Scottish University. ’ The genesis of this great undertaking was this:â€" l.ord Slrathconn, that grand old man of Empire. who is Chancellor of the University, and wno has contributed some £30,000 to its modern improve- ments. met the president on a visit some time ago. and was talking with him about the forthcoming celebrations. “If it. were possible.” said his Lordship, “I should like to take some small part in showing my interest in the great gamering at. the University. Do you think it would be acceptable if I asked everyone present ~studcnls, delegates, grnduales. otIicials, and visitorsâ€"to a. dinner ‘2" “For one dent. “we which coul ner.” US allow you." (HNHM'S (ifl\.\'l) OLD MAN ENTER- TAINS 2'90 GUESTS. The president was a little staggered at the number. He said: “Why, there will be some 2,500 persons." “1 see no dill‘lculty," answered Lord Slrathcona. figfi‘eghing Stimuéant A Perfect Luxury to Japan Tea. rinkers STRATHCONA'S BIG FEAST All Britain “'as lnlercsIPd in the [fin abl “In Canada," relurned Lord Strath- ma. “that difficulty would not trouble ;. We would build a hall." “The cost would be tremendous." “I beg you." said his Lordship, “not tc STAGGEHED THE PRESIDENT Lead gaskets only. SOMI ner Given an the Abvrdcen Atvh'e question of cost to disturb one thing. “we have could seat THE HALL DESCRIBED. ['nivorsily Celebration. Ill was com measurin in diumol )I capper and the conduck HIS 111) undrt THE DETAH ’ continued the Presi- no hall in Aberdeen that number at dinâ€" That is perfectly harmless. because it is absolutely pure., 111 (IICYLON GREEN TEL 400. 500 and 600 per lb. The toast was received with great en. thusiasm. The Chancellor next proposed “Tho theen, the Prince and Princess of Wales, }and the other memhers of the Royal Family." and made reference to the true loyalty which the Prince and Princess in their recent travels had found per- vading the Empire, and the keen interest felt. by the colonies in the joint welfare .0f all the nations under our King's sway. Lord Balfour, in proposing I of “The University of Aberdm the Scoitish people were proud universilies. They were truly instilulions that had caught lh of th Lord Strathcona. in proposing the toast of the King. spoke in the name of his subjects throughout the whole Bri- tish Empire. That day His Majesty had done an act which had glvon great pics.- sure, not. only to the citizens of Aber- deen. but to the representatives of the sister kingdoms and of at] the great na- tions beyond the sons who had sent delegates there. [to congratulated Lord Provost Lyon on his knighthood. and acknowledged for the University 1111 that had been done for it by the corpora- lion. During the dinner the pipers I the Gordon Highlanders were Inudty ap- pmuded as they went round tifie hall playing Highland airs. Grace \vfa‘s‘snid by the Moderator of the General IAssem- bly beture, and the thanksgiving? by the Archbishop of Canterbury after, dinner. Among those present were: Principal Lang. the Archbishop of Canterbury. Lord Kintore. Sir Frederick Trcves. the Prince of Monaco. Lord Aberdeen, Lord Errol. Mr. J. Sinclair, M.P.. the Secre- tary for Scotland; Mr. Thomas Shaw, l\l.P., the Lord Advocate; Mr. Bryce. M.P.. Chief Secretary for Ireland; Mr. Andrew Carnegie. Sir Alexander Baird, Sir James Reid, Principal Sir William Turner, Sir Edward Fry, Mr. Haldane, MIR, Secretary [or War; Sir Henry Craik, Principal Sir Oliver Lodge. Sir T. McCall Anderson, Sir William Ram say, the Lord Provost of Edinburgh. Sir Theodore Martin. the Lord Provost. of Glasgow. Sir Dyce Duchworlh. {Sir James Sivewright, Sir J. Cric ton. Browne. Sir Robert Bull. and Sir I roll/:- bald Geikie. The total cest of the Slrathconu han- quet was estimated at £0,000. just under £2 tor each guest, and £3,000 for the building, and the remainder [or met. dental expenses. Though the numbers were so large the banquet was as complete as it only :1 dozen people were stling down to it.. The list of supplies ordered gives some idea of the magnitude of Lord Slrnlh- eona‘s underlnking. These included 350 cantaloupe melons. 90 live turtles. 100 wlmlc salmon. 800 large soles 800 large lobsters, 2,600 quails, 1.200 parlrldges, 500 Surrey capon. 200 pairs of best ends of lamb. 250 pigeons. 40 York hams. 9| ox tongues, 1,800 lettuces. 400 endives. 130 lb. of tomatoes. 3 bushels of beet, roots. 120 cucumbers. 2.000 eggs, 96¢ dishes of sweels. 650 lb. of Muscat grapes, 800 peaches. 800 nectarines. ll crates of bananas. 20 boxes of apples‘ 1.200 pears, 3.000 bottles (250 cases) oi wines (sherry, hoc, claret, champagne. port. and liqueurs). 20 cases of whiskey‘ 600 bottles of Apollinaris, 60 dozen sy- phons of mineral waters, 200 boxes ol cigars. 10,000 Quo Vudis and State Ex- press cigarettes. 4,000 rolls, 120 boxes 01 flowers. 8 tons of ice. There were 3115’) 12.000 glasses. 24, plates, 45 hampers of table cloths a d napkins. 48,000 knives, forks, spoons. 810., 850 flower ornaments. / Lord Stmlhcona arranged for the re~ mains of the great least. to be distributed among the various charitable institu- tions of the place. More than that. he placed in the hands of the Lord Provost a sum of £500 to provide an entertain- nan (or the poor on the day of the King's visit, and as a result a dinner was given to a number of the poorest citizens. while others received gills 0! tea. sugar, and beef. coat‘ and a slnnd {or his umbrellaâ€"- each one separate [rom every other one. Seven hundred and fifly wairch, chef: and cloak-mom attendants came down from London in two special trains the previous night. A TASTE OF THE SPEECHES. \VHAT THE MENU INCLUDED 1e nalion‘ '0115 than ‘ to the cn‘ \V‘HO \V'ERE PRESENT. U 1!: )p An At all grocers. Aberdeen." said 3 proud of their 9 truly naiionnl uglil lhe genius‘ never been more idoring true ser- Nom. however ) without higher nd especially in the ionst ning crick the short (he