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n.3,. _. r. i ‘ , H YOUNG 2:01. ‘ ““““‘m;;... Ho. have! I'd like to say to you. As if i were your :atner. With earnest mind and good intent. A mâ€"or tlmee words rather. Pluck. Purpose, Perseverance they; I (all them simply glorious. For they who have and use them well Shall surely be victorious. KS. _ _,._..,_. Purpose sees something to be done For our own good or neighbor's Pluck dares to do it. and in faith For the great object labors. But pluck‘and purpose both are vain As taco. hes many a story; 'Tis Perseverance wins the day. And leads the boys to glory. UMBRELLA CARRIERS. "One of the most interesting sights I have witnessed." remarked a natur- alist toun army of listeners, “was or. army of ants marching through aSouth Ameriian jungle. I had been out all day hunting butterflies with a native guide. and almost overcome by the in~ tense heat. had stretched myself out beneath a great mass of vines which hung from a large tree. when I no- ticed a column of ants moving along at my feet. “'lhere was nothing remarkable in this. as it was an ant country, where they literally overran everything; but these ants. as though recognizing the tropical heat, each bore a highly-col- ored umbrella. in sub 0. position that it was more or less ashield and protection. The umbrella was a bit of aleai’ that had been \ arefully bitten out in asemi- oval shape, and was an umbrella in fancy only, hundreds being carried to line a subterranean nest. deep in the heart of the jungle. "One of these nests," continued the naturalist, “i found by following up the train. and saw the sauLas, as these ants are railed. pouring into it. each holding the umbrella, which was about as large as a tenâ€"cent piece,"vertica11y resem- bling soldiers raising banners. "ll'lhhd‘e were three kinds of ants. Those who carried the leaves were la- borers, but not workers, asthey mereâ€" iy deposited the bit of leaf in the nest, where it was taken in hand by another kind of ant, the skilled carpenters of the tribe, who placed the leaves on the wall as a thatching, and covered them With globules of earth. Some of the nests built in this way are‘ two feet high. and three or four feet in diame- terâ€"marvels of constructive ability." Among the marine animals are many that construct over and above themâ€" selves coverings which might not iiiapt- ly be termed umbrellas. This is par- ticularl ' noticeable in the sea anem- ones. t times they are free and un- encumbered with foreign objects; at others they are completely covered with plates of sand, which they take from the ground about them, or bits of seaâ€" weed. which form. more or 1958‘ pro- tection or covering. When the anemones desire to assume these countless umbrellas. they bend over their tenocles and touch the ground. man' bits of shell andl sand adhering. ‘hese are lifted up and pla-.'ed_upon the sides of the creature until it finally appears to be covered with a mosaic. which. while a protec- tion serVes as a disguise, making the otherwise conspicuous animal resemâ€" ble the rocks about it. By far the most interesting animal possessing this habit is the sea. urchin that looks like apincushion. being cov- ered With long or short bristles. accord- ing tothc species. How the sea urchin with its stiif spines can lift scores of minute stones, and bits of shell, dis- tributing them over its body in such number that collectively theyforman umbrella-like covering would appears. mystery. which, however. is solved up- on an examination of the urchin. The spines are not the only organs, but from among them rise two suckers. With little disks attached to them. and other orrans that have long stalksl upon the an or top of which is perch-l 9“ a “m” feel“ With three biting the maker. Any One can do poor work. teeth. ’l‘hese feelers stationed on the lower part of the uzrchin. pick up par- ticles of shell and sand. and pass them to others higher up. and so. by contin- ued pa sing. the pieces of shell trav- els up to the dome of the animal. and there finds a plane among the spines. This is repeated an indefinite number of times, until the urchin is complet- ly covered by a strong umbrella. pois- ed. as it were, upon the spines, affordâ€" ing more or less protection. Sometimes the animal disdiiins one of shell or stone. and spreads over itself a ianopy of weed. a ribbon of green zostera. or one of brighter hue. a decoration more or less esthetic. THAT BLUE CHINA. ' It was a hundred and fifty years old. Thirty-three in a hundred and fifty goes four times and eighteen over. That means that nearly five. generations had owned the blue china tea set. The won- der was that not a piece was gone. “But then we value it more than diamonds." said young Mrs. Urmslxy when it came into her hands. "You are never to open the cabinet where it is kept." she charged little Alice. and the child said. “X0. mamma, I promise." But one day a temptation wriggled into Alice's heart. like the serpent in Paradise. it only whiapered "Look." Alice had seen. her mmnma put some- thing also into the cabinet for 53!!” keeping. ‘ "i‘li dens see what mninma tucked away on the top shelf-niebbe sumfin for rue" She drew a chair and climbed on it. itc is farther to the back of theshelf thin she thought. and she reached her a over. Alas! and alas! the ruffle her sleeve caught in the ban- gv‘lof the cream Down went the l place. breaking on the floor. A mbeqeae little face. and a tearful three score years and ten. LEARN TO SElV. Happily for most corumtry girls they learn to use the needle. Even a slight 'onfession. inlet Mrs. Ormsby when she came in. "I «lose meant to look, mamma." "Oh. my dearie! we always just mean to lookbMy precious chinaâ€"if it had been one of the tea cups it wouldn't be so bad. but this pitcher has no mate. Thzit isn't the worst though.” Alice looked up in wonder. _ "You broke two things. more precious than china. You broke your promise. and m command. My little daughter must learn that there is danger in only looking at what is forbidden." F.â€" THE LITTLE BRIDESJIAID. It was more than a Hundred years ago. Sensible mothers put their babies to bed at nightfall then, even if there was to be a grand wedding in the evening. “I'd like to have Susie stay up to see me married," said pretty aunt Kate who was to be‘ the bride. "Pshziw! said Susie's mother. "a two- ycar-old baby wouldn't remember She'd get sleepy and cross." So Susie pmtti‘ed hen"Now I lay me" in her broken words. and went to bed never dreaming what splendors she would mim. The hour came, and the minister. The pretty bride in her white satin gown, stood. up by her lever, and the solemn service began. Pattenpatter. little feet but so softly nobody heard them until it was too late. There if you; please. stood Susie in her white. night: gown. close beside dear auint Kate. clutching the satin skirt with her soft fingers. Even momma knew it x illdn’t do to stir (hem, for the wee l'as.. e was some- times imperious and could show tem- per. So there the baby stood. an umâ€" comscious bridesmaid. \Vhen the service was over, such a laiirrhing you never heard. and Susie protesting at being hugged! so much. um she quite eclipsed me." aunt Kate declared. God permitted the little bridesmaid to grow up and. be a bride herself. It is a true siorv. and. it was told to me by little Susie's granddaughterâ€"that granddaughter who has now passed her knowledge of the art; of sewing will be of untold benefit throughout a girl’s life, and if she can learn how to out and make herown garments she is very for- tunate indeed. It takes considerable study and experience to calculate and 0th to advantage; the basting, too, is of much importance, and when the sewâ€" ing is neatly done only girl may be proud of her work. It. is laughable to see how awkwardly some girls handle the needle, and they seem to have no ambition to learn better. \Vhat would smith a girll do were she obliged to de- pendxulpon her own: knowledge to keep her garments in order? would fill”. Mending may be nogreat pleasure. but issomethiug which must be (done. A, gml who can put u. patch in place neatly or darn astooking withOut drawing it nip to a pucker is worthy 0t admiration in these careless days. Mending takes time, and it does not pay to do it‘ in. a huirry. The sewing machine has done away with much needlework, but. (here are many parts at a garment which must be put toâ€" gether with hand work. There are comparatively few women today who can hem by hand! or even shirr evenly. Readyâ€"made [garments are sold so cheaply that mamy think it does not pay tomake them at home. Burt unâ€" less one has mulch; money to spend the materials are coarse and poorly pul together. The woman who knows how to sew knows that nothing is better than home-made uindemlolhes. Learn to sew, girls. "l‘hc knowledge will beworth mulch to you allthrough life. If your mothersminvnot show you how go to some one who can, and learn to do it correctily and Well. The sim- pleat garment well made is a credit to Her p'urse necessarily have to be very so learn to excel V MAN’S lNHUiilANl'l‘Y. Fonmicr «r the lntcrmiilonnl [led from Society in ii “'orkiiousc. In the workhouse of Heiden, inilu- Canton of Appenzeli'l. Henry Dunnani. the. founder of the international Red Cross Society. is passing; the ciosing hours of his use.qu life. His mind is impaired, and symptoms of insanin have appeared, so that it is doubtfui whether he will ever know that it mm to him that the international llelli» cal Congress, held at Moscow a few weeks ago ununimous’y awarded its prize. :is to "the man who had done tlzc greatest service to humanity and inedi- cin.» in the present. age." Some years ago an announcement of Dunn ini’s dc- siiinte condition aroused univcn-i-ul a» fontshinslni .ind plunqu surprissa winch were only set at rest when ii Sl‘llelilt‘nl was published to the effect that the Downgcp Empress of Russia had settled upon him an annuity suffi- cient..y liirge m enable him to end his d'iys in comfort and peace. Unforâ€" tunately. these good intentions of the l‘rdrlm. do not appear i0 have materâ€" i.\.izei, or else the money which slic intended for the founder of the Red Cross is .3 been. diverted and misapprcr pri lifiii‘ by those .intrustod with its transmits-shin.- 'l‘his often happens in Rims“. and it is the exception 'rather tlzwn the rule when :i. gift from any nil-niben of the imperii; house reaches is; destination. GAVE HIM HIS CHOICE. Motherâ€"Johnny. [see your little luroibcr. has the snnl-ler apple. Did you give him his choice as I sug- ge‘siedl Johnnyâ€"Yes'm ! trill him be .‘ {Incl luv» his i“ viii“ l" - 'i l ~- line or none. and he took the little one. [About the House .‘NW‘A-A ~\\\\~\\\\»s "When the Fern is anhigh as a spoon. You may sleep an hour_at noon; \Vheai the Fern is as high as a ladle, '01: my sleep as long as ou're able; \Vhen the Fern begins to 00k red. Then milk is good. With brown bread." .â€" lEASlLY MADE SOUP. Soups add much to a dinner, and im volve neither the time not the expense that young housekeepers imagine. A soup kettle will take many hits that cannot otherwise be made use of, and a common stock is a foundation for many sauces, soups, and gravies. A soup stock should be cooked quick- ly, and left uncovered until perfectly cold. Cream soups are made with and without stock, and have come into great favor, largely taking the place-of clear soups. To make cream tapioca soup: \Vasii one-third of a cup of pearl tapioca and soak it in. two cups of cold water at least five hours. Put" the soaked tapi- oca over the fire with one quart of white stock and let it simmer one hour. Place in a double boiler half a pint of cream and the same quantity of milk, one onion sliced, two stalks of celery out into pieces, and a small piece of mace. ~Meit a tablespooan of butter, stir into it an even spoonful of flour, and add it to the cream when it is boiling. Season with salt and cayen- ne pepper; and, let it cook ten minutes; them strain on the tapioca and stock, and serve with half "a dozen spoonfuls of whipped cream put over the top of the soup when. it is in the tureen'. For black been or mock turtle soup; Soak over night in two quarts of water one pint of black bears. [n the morn- ing drain off the water and add three quarts of boiling water, a small piece of lean ham, half, a dozen whole cloves, .1 small piece each of cinnamon and mace, a stalk of celery, one bay leaf, and a sprig of parsley. Cub fine a me- diumi-sized onion and a thick slice of carrot and turnip and fry them in three ta'blespoonrtuls of butter. Add the vegetables to the soup and put a spoonful of flour in the pan with the remaining butter and stir until brown. Add this to the soup mud cook alto- gether very slowly three hours. Put in the bureau one lemon sliced thin, two hard boiled eggs out into slices. and one gill of sherry wine. Season the soup with pepper and salt; if required, and strain through a coarse sieve into the tureen and serve. A French beef soup is made thus: Cut into small pieces and remove all the fat from three and a half pounds of the cross rib or shoulder of beef. Take a large knucklebonethat has been well broken, and put it and the beef in a soup kettle, and cover with cold water, using five quarts at. least. Heat slowly, watching it, and as soon as it is boiling skim carefully. TW-hlen itl has been thoroughly. skimmed add one bay leaf, one red pepper, or one dozen whole black peppers, one can of tom- atoes and two leeks. Peel one large onion, put it on live coals, and keep turning it until black. Then stick in it three cloves and put it into the soup. Keep the kettle where the soup Will just simmer from three to four hours. Before taking it from the fire add two teaspoonfuls of salt and put in a large spoon. two lumps of sugar and hold over live coals until the sugar is melt- ed and almost ready to brown; Draw the soup kcttle forward and stir in_i‘.he melted sugar. Let the setup. bod rapidly one minute and then strain. . To make green; pea soup Without stock: Turn a can of peas into alarge saucepan and cover them with hot wat- er. Add a small onion sliced and let them boil until the peas are soft. Mash them and add a pint of water. Melt two tzi‘blcspoonfuls of butter and stir into it one spoonful of flour. Stir un- til smooth and. add to the cooked pens with two cupfuls of rich milk. Season with salt and a little cayenne pepper. Let the soup boil up once after the milk is added: then rub through .1 cm r30, sieve and serve with tiny squares of fried bread. Orr-tail soup is inexpensive and ex- ceedingly good. W's-sh two ox tails. and cut them into pieces, separating them at the joints. Put two tnbiespoonfuls of butter into a frying pan.‘ and when it becomes but put in the pieces of ox lnil and an onion out. in slices and fry them to alight brown. Put the browned meat in a soup kettle. with- three quarts of cold water. one bay leaf. one. cirrot. sliced. a stick of celery. four cloves and six whole peppers. Let lhcm cook slowly three hours. Pick out some (if the pieces of ox tail for lhc tiircen. “neon the soup with suit and strain and remove the grease. crease. Then reheat and add the pieces of ox tail hnl turn into i‘l' tureen. if .iosired :1 gloss of sherry may be added to the soup. To nuke a thick t-mmto soup: Put into a saucepan .1 quart of canned to- malms and all a pint 0‘ “star one bay lcaf. some pieces (-f celery and a lea- :cmonful of sugar. I‘m-l: slowly until the loinatocs arc soft. in annt‘mr sauceâ€" pth put a tn‘-Ic~zp(niifiil of butter. and when it is b t add a sliced onion and frv to a limit brawn. Stir into this a 'iziblesporm‘ul of firm:- and a little of the juice of the *‘l'fl’lto. MM this to the cookcd tomato” Season with salt and a dash o" cayenne pepper. Rub the whole through a sieve and reheat before serving. For cream o.‘ coirer mup' “'ash a bunch of ce'crv and cut it into pieces and bol‘ i.‘ in a pint and a half of water forty minutes. in another saucepan heat to boiling 3 «lim of onion and a small piece of mace in one pint of milk; mix one tableapmnfui of flour with one of hitter and nv‘vislcn with five tablespoonfula of mid milk and add to the imiling milk. (‘wk in: minutes. Add the cooked celery and water to the ‘cookod milk and season with salt and pepper. Strain and serve. A cup 0; whipped cream added after straining makes the soup much richer. _ To make cream of barley soup: Pui Ln . a granite kettle three pints of white stock. an onion sliced. a small piece each of. cinnamon and mace. no.1 one teacup of barley. Allow these to cook very slowly four hours. then rub through a sieve and add one pint of borling milk and- half a pint of cream. Season With salt and cayenne pepper. 'lhe yolks of two eggs beaten light with two spoonfuls of cream and added to the bodmg milk just before the soup is taken from the fire make it very an onion sliced. Place them over the fire andlet them stew fifteen minutes. Meanwhile put over the fire in a double boner one quart of milk. Cream to- gether two tablespoonfuis of flour with the same quantity of butter and add to the milk when boiling and stir con- etan‘tly until it thickens. Bob the tomatoes through a sieve and return them to the fire. Add a teaspoonful of sugar and. salt and pepper to taste. When it is time to serve add half a hillâ€"Wlâ€"hflllliâ€"lNVENTIâ€"llll. -â€"-2 in Ingenious Machine for the Belter m leciion of Railway l‘rcmurlcs â€" all-II- fncxurcs. Prints and (his the Ticket, and Register: Number of ticket. nestlimtlou and Price. For a long time the railroad com. panies have been endeavoring to find an economical, accurate and practical register. A most ingenious machine has just been invented. which manufac- imres, prints and cuts the ticket aut- omatically on one side while on the other side it registers the number of the ticket. its destination and. the price. A simple addition of the'num- hers {lined on this band gives the total of the amounts which the receiver has registered during the day. Every one knows that the tickets de-_ teaspoonful of soda mthe tomatoesqu livened to the station masters are of then the boiling milk. Stir quickly and serve at once. The soup must not stand after the ingredients are put together. Serve croutons in the soup. A famous Southern dish that is more like a chowder and is used in lace of soup is called chicken gumbo. 'f‘b make it cuta fowl into moderate-sized pieces, roll the pieces in flour, and put them in a porcelain kettle with half a dozen slices of salt pork and one onion sliced. Fry them to a delicate brown. pour over them two ’quarts of boiling wat- . er, and let the mixture simmer one much richer. To make bisque of tomato: Put in a saucepan one quart of tomatoes and hour. Then add one quart of okra (canned. if fresh cannot be procured cut fine, half a can of tomatoes on thing is tender. Add a cup of boiled rice and the same quantity of cream. Let it boil up once and serve. An one who likes onions will enjoy the ollowing simple soup, which is quickly made: Slice two or three good- sized onions and fry them in a little butter until they are soft. then add three tablespoonfuls of flour and stir until it is a little cooked but not brown. :1‘0 this gradually add a pint of boil- ing water, or stock if you have it, stir- ring all the time so it shall be smooth. B011 and mash three goodâ€"sized pota- toes and stir in them one quart of boil- ling milk. Stir the two mixtures toge- ther and season: well. \Vhen very hot" pour through a oollander into a tur- een. Sprinkle over the top a table- spoonful of parsley, chopped fine, and a little fried. bread: To make croutons, or fried bread, for soups: Cut bread into slices a quarter of mm inch thick, remove the crust, and cut the bread 'mto cubes and fry them in smoking hot melted butter until they are crisp and golden brown in col- or. For egg balls to put into soups: Boil four eggs until hard. Drop them in‘ yolks and mash them to a paste. Seas- cold water, and when cool remove the on with a. little salt and pepper and 'mix the paste with the w ite of one raw egg. Form the paste into balls the size 0 a hnzei nut, roll them in flour and fry to a light brown in hot butter. CAU.L-LFLO\VER., CARROTS lAND. EGGwPL ANT. .Deiicate Cauliflower.-â€"-Trim and wash carefully a close, white cauliflower, beâ€" ing careful to remove all insects: drop in salted, boiling water and cook for twonty-five minutes. Carefully lift out and drain on- a clean cloth. then place in a hot dish and. pour over it the fol- lowing dressing: A pint of boiling wa- ter. half cup, butter and pinch of salt. Slowly add two tablespoons of tloun smoothed in a. half cup rich cream; lzo'il up; add to the cauliflower and 801 vs at once. Creamed Carrotsâ€"Scrape a dozen fair-sized carrots, and boil in salted water till tender. Dmin off the water; season with a cup of rich creamy milk, lump of butter, size of an egg. 8. tea- spoonful of sugar, pinch of salt, dust of pepper and; a Labicspoonfui of flour smoothed in a little of the milk and. added after the rest is boiling. Stir carefully to prevent lumps, and serve in a hot dish with tiny squares of toasted bread. ls‘ried Carrots.â€"-'\\'ash and scrape clean, cut iin slices one-fourth of an inch thick and parboii in salted water. Drain and fry a few slices lit a time in plenty of hot fat, until a delian brown. . Carrot Ballsâ€"Stew and: mash half a dozen large carrots. Add two well- beaten eggs. half a ciipful of flour; salt. upper and butter. Make into ballsund Lake in the oven until lightly browned. Spiced Carrots.â€"-‘~\'asli and scrape six medium-sized carrots; slice and stew in just water enough to cover. When. tender. drain off the water; cover with vinegar; and add salt. pepper. a. few small pieces of Cinnamon bark, a. dozen whole cloves and a cup of sugar. iteâ€" iurn to ihe fire till scalding hot; re- move and place in a glass gar. As soon as cold they are ready for use. Fried Egg Plantâ€"Pare and slice and stand in salted water for two hours; drain on :i clean cloth: and dip each slim in beaten. 088. then in fine bread or cracker crumbs; sprinkle with pepv per and fry in hot fat. Serve immediâ€" ately. ’l‘hey must not be taken from the water until ready to cook, or tlicy will turn black. Egg-Plant Croquctics.â€"Pcel the fruit, chop fine, salt and let stand Well covered for twu hours. Carefully drain off all the liquor that arises. and to each cupful of the plant add a well beaten egg Ind amp of bread or cracker crumbs. Mould into flat cakes and fry. [liked Egg-Plant.â€"To every cup of egg-plant. prepared as above. add ii tables oonfui of cracker crumbs. atm- apoon ui of butter: and salt and pep- per to taste. -Place in a pudding dish bake for twenty minutes. Serve in same dish. -â€"â€"â€"â€".â€"-â€"â€"â€" A “'E'ALE’S TONGUE. .\ ton of oil iris been obtained from ihe tongue of a single whale. some chopped parsley. Season with salt and pepper and cook until every-' n and persistent advocacy. which different colors. according to their class land their destination and whether they x I . are full fare, half rate or excursion. All .tihe tickets are most carefully manu- lfac-Lured as they represent important sums of money. From the manufacturer lthey are deifiered to the main office, and from there distributed over the ,whole territory covered by the rail- ;road company. It can easily be seen xthat. the slightest mistake in thcin gmiinufucturc would- cause endless con- !fusilon. As each' station is the object; lof a special fabrication, as the name, ,the number and the point of departure are always printed upon it, it may be realized that an immense number of ‘pieces of cardboard are prepared. l THE MANUFACTURE 1and the registering of such an l-nor- imous stock of small pieces of cardboard. ,arel so complicated that the companies {really do not. know just where they stand all the time. Mistakes iiiid frauds are daily commiitcd, notwith- standing all the precautions takin. The machine has neon invented. with ' the idea. of preventing any mistakes or fraud, and of correctly registering ev- ery day the exact number or buckets sold and the amounts recsived for them. The! apparatus is quadranguar iii- form. All the bottom of the box is u. small electric motor which sets u. nickel plated wheel in motion, this wheel being placed on a. level with the handle on the left side of the apparat- us. The long cardboard bands are rolled around three or as many wheels as are needed, situated above the motâ€" or zind below the composing cylinder. I'll is this cylinder and its wheels and its teeth located in the upper part of the machine. which constitute the func- tional secret of the latter. in con- junction with the large cxterion wheel, which revolves against the outside wall on the right of the apparatus, the me- chanism works secretly in the interi- or. On thisl urge wheel are inscribed the names of the different staiionszind the prices of the various trips. When; a ticket is desired for a given point the large wheel is. LLSL in motion until the name of the station asked for comes opposillo l A SMALL IRONI POiNfl‘. One of the buttons corraspondfng to the "three openings is then pressu_il.. and this sets the intcl'ior machinery in ino- tiion‘ and in less time than by the old fashioned way of stamping, 8w... 1. ticket comes out ready to be used. 1 more than one ticket for the some place is desired, continue to press the button aimiiny times as there are tickets need- e . “’hviled the machine is delivering the tickets asked for the same are being mysteriously registered in the interior of the apparatus. An endlcss band un- rolls from the top of. the apparatus and: registers simultaneously with the de- livery of the ticket its 'nniinber, its 8e~ rios, its destination and price.‘ By means of this new machine an inspector need only present. bill'iSOif‘ lit the ticket office, unroll thc registering band and say to the ticket seller, "You should; have so and so in band.” The railroad companies of the north and west. in France have adopted the new apparatus, and gradually all tlm roads running out of Paris are using them. â€"-â€"â€"â€"â€"_....â€"â€"_â€"_ CIVILIZATION SPREADS. W In British Guiana the Pontoliicc Hiivlngq ltniik in Catching on. In the British Guiana Post Office Savings Bank report the l’ostniustw- General says it is satisfactory to find that in; the face of hard times. iilaiid- onuient of sugar estates and reduction in wages there is an increase in the number of depositors. an increase in the number of labourers. domestics, iiie~ chanics and needlewomrn making use of the banks; and that the deposits in 1896 exceeded those of the preceding year by 321.753. The postinustcr'a led to the opening of tho pout office savings banks throughout the colony, has been proved by experiment to have been based upon ('ui‘rm'l observatons and deductions, for the people are I‘iziill- oring for new branches, I'Vl'n in dis- iricte in which depositors are never likely to be many says the (h-urpeiuwn Argosy. Already there uro- twenty-I iii-r. Offices widely scattered throng}?- uut the colony. one being .1! Mom.- whanna on (be Barium: an din-r at Sheldon, on the Corcntynn lle pod. office, by its special machinery and us far reaching ruiiiifigaliriils, has tuitgil. iho bank. as it were, to the peopfi'fl door in a way and with a degree of pamomy in t would have been lin- posiilliie wit any other officml de« prirtment. and now that the system :5 in full swing we may depend thrills. iho PocrtmastervGenL-ral, who is an enthusiast in the art of teachin‘ :thers to save. will go on, adding 0 - .ice to office as fast as circumstances will justify and the Government will sanction.