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{A NERVOUS BREAKDOWN' Can Be Averted By Feeding the Starved Nerves With Rich, Red Blood Nourish your nervesâ€"rthat. is the only way you can overcome life's worst misery, nervous exhaustion. The fits of depression and irritation, the Prostrat-ing headaches, the weak- jn-e-ss and trembling of the legs. the junsteady hand and the imperfect digestion that mark the victim of inerve weakness, must end in ner- yous breakdown if neglected. Nourish your nerves by the naâ€" ‘tural process of filling your veins with rich, red, health-giving blood. Your nerves are crying out for pure blood and the mission of Dr. Wilâ€" liams’ Pink Pills is to make new rich blood. This explains why these pills have proved successful in so many cases of nervous disease that. did not yield to ordinary treatment. For example, Mr. W. H. Weldon, Annapolis, N.S., says: “In the strenuous life I have to follow the drain on my system was so great that my nerves became shattered, the blood impoverished and my whole system undermined. I tried a number of so-called remc~ {dies without. deriving any benefit. Finally having read so much about Dr. Williams’ Pink Pills I decided to try them. The result was be- yond my expectation. I regained my energy; the blood and nerves were rebuilt; I lost the sense of constant tiredness I had felt and was filled with new life and energy. '1 have since used the pills with beneficial results in my family and 'will always have afword of praise for them.” ' You can get Dr. Williams’ Pink {Pills from any medicine dealer or ‘by mail post. paid at 50 cents a box or SIX boxes for $2.50 by writing lThe Dr. Williams’ Medicine 00., Brockville, Ont. l Wisâ€"W ASSASSINATION or RL'LEiis. l'l‘lie Number Who Have Eden mum. ' .In Recent Years. Following is a. list of rulers and «Ministers assassinated since 1865: ‘ Abraham Lincoln. President of Ithe United States, April 14, 1865: The Earl of Mayo, Governor- ,General of India, February 8, 1872. I Abdul Aziz, Sultan of Turkey, June 4, 1876. . Alexander 11., ‘March- 13,1881. James A. Garfield, President of the United,States, July 2, 1881. Marie Francois Sadi-Carnot, President of France, June 24, 1894. Nazr-ed-Din, Shah of Persia, lMay 1, 1896. Stanislaus Stambouloff, 'of Bulgaria, July 23, 1895. l Canovas del Castillo, Prime ‘Min- {lster of Spain, August; 8, 1897. Juan Idiarte Borda, President of lUruguay, August 25, 1897. Jose Maria. Reyna. Barrios, Presi- dent of Guatemala, Feb. 18, 1898. Empress Elizabeth of Austria, {Sept. 10, 1898. ' Humbert, King of Italy, July 29, 11900. , j ' William McKinley, President of 'the United States, Sept. 6, 1901. Alexander, King of Servia, and Queen Draga, June 11, 1903. Governor-General Bobrikoff, of ‘Finland, June 16, 1904. Von Plehve, Russian Minister of lthe Interior, July 28, 1904. Carlos, King of Portugal, Feb. 1, ‘1908. Prince Ito, of Japan, 21909. Yi \Van Yung, Premier of Korea, Dec. 9.1, 1909. Ramon Caceres, Prmident of Santo Domingo, Nov. 19, 1911. Peter Stolypin, Premier of Rus- sin, Sept. 14, 1911. Jose Ca-nalejas, Prime Minister of Spain, Nov. 12, 1912. Francis 1. Madero, President of Mexico, Feb. 23, 1913. Jose Pino Suarez, Viceâ€"President. of Mexico, Feb. 23, 1913. George 1., King of Greece, March 18. 1913. ‘ Mahmoud Shevket Pasha. Grand Vizier of Turkey. June 11, 1913. ' Franz Ferdinand, Crown Prince of Austria, June 28, 1914. _â€"'â€"â€"â€"â€"-I‘__.._.__. Was Afraid of Water. Peter the Great loathed the sight of water. He could scarcely be persuaded to cross a bridge. and if’ compelled to do so would sit in his" carriage with closed windows. bathed in perspiration. Fear of the 1 River Moscra, which flower through i his palace gardens, prevented him ever seeing their beauty. Patientâ€"“But you promised that 'when I recovered you would be my wife." Nurseâ€"“Oh, I know. It's my duty to keep my patients cheerful. Why I promis‘d this morning to run away with a. man who has lost both his legs. Czar of Russia, Premier 7 (Oct. 26, This picture of Lord Rosebery, Robartes, was taken on Epsom Downs, A Three-Times Derby Winner. who is 'with the Hon. T. Agar- lingland. last week. Lord Rosebery appropriately enough is entitled to call himself Baron Epâ€" som of Epsom. He has won the Derby three timesrwith Ladas in " 1894, Sir Visto in 1895, and Cicero in 1905. Lord Rosebery has been ill for some time, but is now recovering nicely from his indisposition. Seasonable Recipes. Cherriesâ€"Canned with a. thin. syrup with the stones, or preservâ€" ed 1n a. thick syrup if pitted, are two ways of put-ting up cherries. Canned cherries are undoubtedly best if steam cooked, but a good deal depends upon the cherry, which is best if put up shortly after it leaves the tree. It ,is quite comâ€" monly believed that the flavor of the seed gives a. richness to the pre- served cherry that it needs, and various ways are used to secure this flavor, even when the cherry is pits ted. ‘One way is to wash and re- move "the stems of the cherries, then put them in an earthenware baking dish in the oven till hot. This is the method used to get the flavor of the seeds when they, are to be, re- moved and the cherries used for making pies ortarts. When pre- pared this way for the later ser« vice no Water is needed other than the juice, some of which is pressed out in seeding them. SSTUDS- There are three grades of syrup properly, but many varia- tions from theseâ€"the light, the medium, the heavy. The light syr- up is for canning, and when the steam method is used, it may be thinner than when the fruit is simâ€" ply cooked in the cans. For the heavier fruits four cups of water to two cups of sugar. cooked to syrup stage and cooled before it. is pourâ€" ed over-the uncooked fruit packed in the cans, is one which will keep perfectly if the cans are Well ster- ilized. People who use one syrup for all fruits generally use a, small- er number of cups of water than sugar. four cups of water to six of sugar sometimes. and have the wa- ter boiling. The less sugar there is. in summer preserves the better they will be relished. A heavy syrup has four parts of sugar to one of water. Jars should be thoroughly sterilâ€" ized by boiling for at. least fifteen minutes before the fruit is packed in them, even if it is to be cooked in the jars. The sterilization must be unquestionably thorough if fruitj is to keep for any length of time. Heat/is the sterilizer, and it must' be applied in sufficient. amounts" and at the beginning of the process‘ of canning. It. will usually require less heat to sterilize fruit than llg will glass jars that have been used several times over. Most of the smaller fruits need no more than five minutes of boiling, and the _____;________'____*_w_ jars need much more than this. A, washboiler with a false bottom. a; towel, or even paper over that! then the glasses filled with cold wa- ter, set. in and surrounded with cold water to their necks, brought slowly to a boil, and boiled for Elf-l teen minutes. these are the require- ments. But boiler. giasses, etc., should be as clean as possible to start with, and it. is anything but desirable to put a. dish cloth on the false bottom of the boiler, as some women have_ been known to do. It may contain germs that it would take an hour of boiling to kill. A circumstance like this may be the explanation of spoiled pre- serves. The lengtb of time to cook de- pends upon the kind and ripeness of the fruit. If a fruit stews up quickly. about the same time as it requires to cook in the open pan should be given to it when in the jars. Gooseberries require but five minutes. while cherries not stoned might well be given twenty minutes. 7 ' Jelly Baumâ€"Before the apple comes rhubarb juice may be used with strawberries. peaches, and other fruits for jellies. The spring rhubarb makes the best jellies, but it may be used well into the sum- mer if one learns how to cook it. The thing to,keep in mind is that the juice is rather mucilaginous, so that when ‘it appears thick it may not be sufficiently cooked so that it will jelly. A few drops of lemon juice will help it to jelly. (‘urraut and Raspberry Jelly. â€"- There is considerable difference of opinion as to what is the best way to extract the juice from the cur- rant. A good jelly may be made by covering them, in the cluster, with cold water and cooking. Or a few of the Currants are pressed and broken in the bottom of the kettle and the others put in whole. lee (‘reum Recipes. Orange Mousse.â€"â€"-Take one and one half cupfuls of the juice of sweet oranges and one fourth of a cupful of lemon juice. Mix with two cupfuls of sugar. Whip one pint of heavy cream until it is firm. Add the fruit juice and the sugar, and one cupful of English walnut meats that have been chopped fine. Fill a mould and pack it in ice and salt. Leave it for four hours. Chocolate Ice Cream “itli (‘in- million Sauce. â€" Those who have vnexer combined the flavors of cin- namon and chocolate have a treat in store. Make a syrup of one pint of granulated sugar and one half cupful of water. When all the su- gar is dissolved. boil the syrup gently for perhaps a minute. then add oneâ€"fourth teaspnonful of cin- namon extract. Serve the same euld with chocolate ice ercanu 'lortonI.â€"Boil together an even half-cupful of sugar and oneâ€"half eupful of cold water until it slight- ly strings from the spoon. Beat three eggs thoroughly. add the boil~ ing sugar slowly. beating all the while (about twenty minutes). Mix one-half pint of cream. and one cupful of milk, and whip the mass stiff. Mix all the ingredients to- gether, and one teaspoonful of vanâ€" illa. and ten dry maccaroons, pow- dered fine. Put the mixture in a mould. and pack it in ice and salt for six hours or longer. " Sugar-ed Ice (‘reauLâ€"Make cara- mel sugar bv placing granulated sugar in an aluminum pan over a slow fire. When the sugar is liquid and a. golden brown. remove from the fire and cool. Roll or pound the sugar to a powder. When serv- ing plain vanilla ice cream. powder with the prepared sugar the inside of the cooled glass in which the individual service is to be placed; fill the glass with ice cream. and. powder with the sugar. If desired, blanched almonds may be, added to the sugar just before removing from the fire. Frozen Cherry (‘ustard.â€"â€"Scald one pint of milk in a double boiler. Beat the yolks of six eggs. add one cupful of sugar, and continue beatâ€" ing until smooth. Stir the eggs and sugar slowly into the hot milk, and continue cooking until the mixâ€" ture thickens sufficiently to coat the spoon. Remove at once from the fire. Add one pint of cream and one tablespoonful of yanilla, and continue stirring until partly cool. When cold, begin to freeze, and when the mixture is half frozen add one cupful of candied cherries cut into small pieces, and finish freezing. Household Hints. Cherries or strawberries comâ€" bined with bits of pineapple is a new combination for tarts. Turpentine has the same whitenâ€" ing, cleansing effect that kerosene has on a. boilerful of clothes. Whitening dissolved in warm wa- ter will easily clean white enamel furniture and help to keep it a good color. A biscuit top over blueberries, peaches, apples or strawberries, the whole steamed and served with hard sauce makes a.’ delicious pud- ding. The best foods to choose for cookâ€" ing in the fireleSs cooker are those whiehtake 1a long while to pre- pareâ€"soups, pot' roasts, beans, etc. Leather covered furniture should be wiped over with a clean cloth wrung out of warm, soapy water, and when dry rubbed over with white of egg. Tapestryâ€"covered chairs can be cleaned by means of a mixture of dry bran and calcined magnesia. It, should be rubbed in and left some time before being brushed away. Save all the lemon hulls, drop them into the vessel in which you boil your tea towels. and it. will whit-en them wonderfully, and there will be a clean freshness about them that is very desirable. Sew the skirt binding on the hem of your skirt before you presa it. Pressing the goods flattens it. and it becomes difficult to tell the braid on a. thin fabric without stitching through. If half a bottle of olives has been used and you wish to keep the rest, add a pinch of salt to the. brine, | Extra Gran The Standard Lye of Ca n a d a. imitations but no equal CLEANS AND DISINFECTS Has many pour a teaspoonful of olive oil into the liquid and replace the cork. To dampen sheer muslin waists of infants’ dresses in a hurry, dip a. clcth in water, wring thoroughly, place the piece to be ironed on it and roll tightly. In 15 Or 20 min- uptes it will be ready to iron. ’ To Clean willow furniture or straw matting scrub each piece well with a. coarse brush and water that. ' is strongly saturated ’with salt, then dry with a soft cloth. The salt not only cleans but prevents the straw from turning yellow. Wise is thewoman whotprepares simple syrups of fresh fruits in their season and stores them away for future use; for she realizes that with these same syrups as a basis a great variety of healthful summer drinks can be easily and quickly prepared. Fats. our most highly concentrat- edfoods, come in cheese, cream, butter, meats, corn, beans and oils. The most. valuable pure fats are olive oil and nutoils; starved nerves. thin blood, and wasted flesh thrive upon them, thev are purifying and healing, and in sum‘ mer salads afford an ideal wa" of obtaining them. ~11_.._â€"â€" world is probably the one which fills Tremendous Ice. Mass. The largest mass of ice in the up nearly the Whole of the interior of Greenland, where it has accumu- lated since before the dawn of hisâ€" tory. It is believed to form a block ,600,000 square miles in area. and to average a mile and a half in thick- ness. According to these statistics the lump of ice is larger in volume than the whole body of water in the Mediterranean, and there is enough of it to cover the United Kingdom of Great Britain and Ireland with a layer about seven miles thick. There are two ways of attaining an important endâ€"force and perse- verance. Force falls only to the lot of the privileged few, but austere and sustained perseverance can be practised by the most insignificant. Its silent power grows irresistible ‘with time. A lad being quizzed about his father’s lack of‘ accomplishments was askedâ€"“\Vhat does your fa.- ther know?” There was no hesita- tion in the answerâ€"“I don’t be- lieve he knows anything except his own business; but he knows that «and minds it.” “Why. look here,” said the mer- chant Wbo was in need of a boy, “aren‘t you the same 'boy who was in here a week ago?” “Yes, sir," said the applicant. “I thought so. And didn’t I tell you then that I wanted an older boy?” “Yes. sir. That's why I’m back. I’m oldâ€" _ ,n GP no“. is put up at the Refinery in 10 Pound, 20 Pound, 50 Pound and 100 Pound Cloth Bags, and in 2 Pound and 5 Pound Extra it left lt’s When you buy a f F f? Granulated Sugar in any of these 0 ‘iginal packages you are sure of getting the genuine CW! ca sugaf, 111 a d a’s 5 n est pale and clean as when the Refinery. worth whileito insist on Sealed Cartons , the Original Packages. CANADA SUGAR REFINING CO, L 80 lMITED. MONTREAL ‘