The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

.WHAT I TEACH MY CHILDREN . AT HOME. By being with his father the most of the time when not in school, our son learned by observation something' of the different kinds of work done on the farm. Many times his father showed him just how a thing was done and explained why. In this way he learned much that has been‘ a help to him in school,_even in high school. Often points have come in the nature study and the sciences that have been review rather than new material. When We got our first “flivver,” the boy was with his father when he learned to drive and also when re- pairs had to be made. When he was old enough to have a driver’s license, he knew how to drive, and also a good deal about caring for a machine. Two years ago we were quarantined ;by diphtheria, and the boy had to do "all the kitchen work. He also took care of a little six-year-old cousin. This was work for which he was wholly untrained, but he got along fine, and the food prepared for the pa- tient and his father, who acted as nurse, was surprisingly good. He was :a happy boy, however, when Mother was able to take charge once more, and as we could then obtain help he had‘ an honorable discharge. I feel that he had learned a good deal, because we have not always kept him at the drudgery of chores, but have given him work that required some care and responsibility. We have told him about our business, and have 7-“ '"o We live a few miles from a small city where we do our marketing; when it was convenient, son accompanied his father and became acquainted at the stores. When he was quite young he occasionally made the trip alone, and we never had any reason to think any grocer ever took an unfair advan- tage of him because he was just a boy. Last year he took sole charge of selling the berriesâ€"a crop that brought several hundred dollars. He was very successful in this. made him feel that he has an interest in it. We believed experience was the best teacher, and he has learned by doing. I think the way he managed when we {were in quarantine showed that he ad an ability to take responsibility, and the disposition to make the best of a bad situation. And with the teaching of other things we have tried to teach him that “honesty is the best policy.”~â€"Mrs. H. N. M. CLEAN IT WITH JAVELLE WATER. In every house there should be an emergency closet carefully ‘furnished and promptly replenished when supâ€" plies be; 'In it 5 turpc Velle ihalk sorlw .daily, are indispt are wanted. Javelle water i: useful of the famil 1y at this season. I get so hopelessly y “Summer, when the ‘ About the Hausa ‘ _ a co. :RtNOVEDuTO ‘LIFTLESS 3qu ‘ “1*! FLOOR. [I l ILJHIH 5Mqu AND THE WORST IS YE me inf: ;in to’lowelf. ‘ ‘hould be kept a cleaning fluid, ne, gasoline or benzine, ja- ater, oxalic acid, prepared nloride of lime, ammonia, ab- ices ily quart (2 teas sired). Fill j juice or water a one of the most y supplies, especial- Iandkerchiefs never . ellow as during the bath for 30 ml] y are used to wipe PI‘ESSUTe for 1 and hands, but a Pureeâ€"Cool ithet if not when of other . him that y.”â€"â€"Mrs. used they 1011 bath for ten or fifteen minutes‘ in a weak solution of javelle water will restore them to a clear complexion. Javelle water, too, will remove ob- stinate stains of ink and iron rust. The stained portion should be rubbed in the fluid and then washed thorâ€" oughly. Javelle‘ water is the trusted friend of one housekeeper at least who has employed it for years in her laundeiu ing. Pillow cases that show a yellow tinge and table linen from which fruit stains have not been removed before washing, and which have contraband markings and spots, all come out flrom the rinsing water 4426. The slenderizing features of this. style, will appeal to the stout wo- man, while the practical points will 'make the style attractive to all figures. Figured percale with trimming of mercerized poplin is here shown. Ging- ham, with an edging of rick rack would be goodâ€"or, damask, with organdy for collar and cuffs. T TO COME The Pattern is cut in 7 Sizes: 36, 38, 40, 42, 44, 46, and 48 inches bust measure. A 38â€"inch size requires 5 yards of 32-inch material. - To trim With contrasting material as illustra- ted requires 5/3 yard. The width of the skirt at the fioot is 21/3 yards. Pattern mailed to any address on receipt of 15c in silver or stamps, by the Wilson Publishing Co., 73 West the Wilsc Adelaide weeks for Blanch A POPULAR HOUSE DRESS MODEL (WITH INSERTED POCKETS). THE Cold dip ! teaspoo Fill jar ars St., Toronto. Allow two receipt of pattern. idl ninutes. tomatoes “'i tea boiling tomato ;s in hot water under 5 pounds MATOE (may be fit to a if deâ€" tomato fruit peeled or not) until tender, and put through sieve. Add salt, sugar if.de- sired in proportions as above. Boil until reduced one-half. Fill jars and process in water bath for 25 minutes, or at 5 pounds pressure for 15 min- utes. Puree may be seasoned ready for soup or sauce as follows: For 1 gallon add 1 onion, 1 cup chopped green pepper, celery leaves, 1 bay leaf. Green Preserveâ€"Ten pounds sliced tomatoes, 6 sliced lemons (do not peel), 1 cup apple juice or water, 1/2 pound candied ginger. Stand over- night. Simmer % hour, add 8 pounds sugar and boil until thick. Use green or partly ripe tomatoes. Marmaladeâ€"Two pounds tomatoes, 1 pound tart apples, 21/2 pounds sugar, 1/2 lemon (juice and rind). Boil one hour. Add another half lemon juice and rind. Cook until thickens. Conserveâ€"One pound cut tomatoes, Chili Sauce matoes, 5 or BO“ 1% 11011 matoes, 5 onions, 5 green pe} B'oil 1% hours with 4 cups vir 1-3 cup sugar, 3 tablespoons 5: teaspoon each cinnamon and clov teaspoon allspice, 1 tablespoon ( seed. Can and seal. Catsupâ€"Cook 3%; bushel tom 6 large onions, 4 red peppers, 2 brown sugar, 36 cup salt, 1% o vinegar, 1 grated nutmeg; % tea whole cloves, 2 teaspoons stick ( mon, 1 teaspoon whole allspice. until thick and strain. Bottle. pint grape juice can be subst Catsuzrâ€"Cook 1742 bushel tomatoes, 6 large onions, 4 red peppers, 2 cups brown sugar, 15 cup salt, 1% quarts vinegar, 1 grated nutmeg, ‘34, teaspoon whole cloves, 2 teaspoons stick cinna- mon, 1 teaspoon whole allspice. Cook until thick and strain. Bottle. One pint grape juice can be substituted for 1 pint of vinegar. Uncooked Pickleâ€"Chop 3 pints to- matoes, 1 cup celery, 4 tablespoons each onions and red peppers. Add 4 tablespoons salt, 6 tablespoons each of sugar and mustard seed, IA teaspoon each cloves and cinnamon, 1 teaspoon nutmeg, ‘54 teaspoon allspice, 2 cups vinegar (tarragon, if possible). Mix thoroughly in stone crock and cover. This must stand a week before using, and will keep six months. TOMATOES IN SWEET COM- BINATIONS. Honeyâ€"One pound tomatoes and rind of lemon and orange cooked and strained. Cook with each pint 1 pound sugar and juice of lemon and orange until like honey. Butterâ€"Ten pounds tomatoes, 4 pounds sugar, 3 pounds tart apples, 1 quart mild vinegai‘, spice bag of 1/2 ounce each cinnamon and ginger, 1/4 ounce each mace and cloves. Cook until thick. Green Preserveâ€"Ten pounds sliced tomatoes, 6 sliced lemons (do not peel), 1 cup apple juice or water, V2 pound candied ginger. Stand overâ€" ‘35. pound sugar, j oranges. Stand (1 thick with spice I stick cinnamon, 6 root and nutmeg. add 1 cup raisins, 14 pound walnuts and 1/3. pound candied orange peel (or preserved ginger). HAPPY BROTHERS AND SISTERS Dear mother, when the busy day is Ther Undernourlshed, No Doubt “My Reggie looks as it he' starved!” The love Tells And like a sweet contagion in 3 home Your life shall be. A life that’s hi God Th dd And like )1 ever 1d J ennte was fdld ynur 1 at lest, ;1eep with ing breas things unworthy find room, ‘ike a sweet con word ething and ninglies each tired litth one, ;! ynur own hands 'on a heart that sugar, jmce z lemons and 2 Stand overnight. Cook until V «- «<1 The Double Event reat secret wit on his wits, I hea nder and utterlv. alwa Chop gave you such a -â€"Henrietta R. Eliot. worthy sha'll no more ag of 11/2 teaspoons cloves, bit of ginger When nearly done , 1/1. pound walnuts m upon Gods 10v follows: For 1 1 cup chopped eaves, 1 bay leaf. 2 dozen ripe to- green peppers. 4 cups vinegar, )‘lespoons salt, 1 on and cloves, % ablcspoon celery your exceeding 1 and it will tagic cut tomatoes, lemons and 2 to read an rd for her t ‘hout spoken he's halt D011 |co It was not u breaded pins can About that time Wright patents could turn out 1 SiOI of very 11' if 1‘1 111 We are sonlce z: Uve mum 200 tulle: of Toronm. TORONTO CREAMERY. 9 CHURCH ST.. TORONTO (Owned and Operated by Unltad Farman' Co- operative. Ltd.) In the manufacture of r as wire is used. It is d quired length and points a revolving cutter, whil 'e shaped by a die. A1 eads, look like During recent eii, safety-pins A TREA 758E Dissolve in boiling water 1 the 9. ve Big lasting sudsâ€"one ' "" 1:51-‘5' secret of Rinso's amazâ€" M ing power to dissolve soak an hour dirt. . If you don't get or more Wfingf‘wfih lasting suds, you have gcoimd clothes oniyhuu an hour) not used‘ enough Rinso. After soaking, only the most soiled clothes need a light rubbing with dry Rinso. Your clothes don't need boiling if you use Rinso. But if you like to boil your white cottons, use enough Rinso solution to get the suds you like. Use enough to get a big lasting suds 1t Boiling Pins pin I-e giv us! be I“ ‘11:! new ren uneart ave dwell vth some ‘ x1 neads, s-( hilre others 1‘83. as Rinso is made by the largest soap makers in the world to do “the family was}! as easily and safely as LUX does fine things. some of them compare ta.- ‘th our'modern hat-pins! von-derfully carved with or- eads, some resembling ani- a others, with round amber . like modern scarf-pins. ecent excavations at Pom~ y-pins were discovered re- costly pins r hair-like Leot collect ddlp. 229,8 1 n a bright :tin‘g them 3 it is call )‘W El! )0 lm'E until 160 p oiled in 1nd o‘the box these ancie thed from th Iings of SW1 an Ame m 10f 1-6 e; tt ome EVER BROTHERS LIMITED TORONTO ma< d churning cream. Our action. at our nntmmnu 840 of modern pins! is drawn ‘to the' )inted by means‘ while the heads; At thxls stage 1 weak beer to er matter. Then t silvery appearâ€" are 1‘1! was ' ted of with tin, being general use. rican named mine which . minute. Eseer. that solid those made ; these are W6 zer gushed! ' a. small e curi- in the ers re- ch‘iefl pine ~ehis‘ land s'embl'mg those in use at the present time. darlir he still has but it he hr show!” Argument for industry. 01d Henâ€""I’ll give you a piece of good advice.” ~ ' Young: Henâ€"“What is it?" 01d Henâ€""An egg 8. day keeps the butcher away!” EARMERS’ Fruit and Fruit Packages Hardy Roses. Co-operatlon The Fox Ranching in Canada. The Influence of Feeds and Feeding on the Type of Market Hogs. Dairying in New Zealaud and Aug. tralia. Weeds and Weed Seeds. Bran, Shorts and Middlings and Feed} Flour. Finishing Lambs for the Block. Recleaned Elevator Screenings as a. Food for Live Stock. The Feeding of Sheep. Swine Husbandry in Canada. The W'inter Feeding of Beef Cattle m Ontario. Meilleur Cheese Produce asing u-ty 'eparm M ilkit Publications Branch partment of Agriculture Ottawa, Canada t Experimental StationVKapus- 112. 0111., 1922. Paterâ€"â€" _u0hy g .1t, my I Plan Miscarried SENT F REE ISSUE No. 37â€"'2 iDE flachine I’ll come round to-nlght, t, we'll go out to some. the? end :1 Marketing Poultry .ving may be ha .cation to the ions Branch Canada flfllflfl While R302 )w’s the old Is that you, 3 tree