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

In this lesson, we will study the Pour Butters, and the simpler Drop Batters, which sre those put together by the Iv".n""x Mcethod. We shall have a speâ€" cial lesson later on cake making, for the cake mixtures, which are also Drop Batters, are not quite so easily handled s the muffinâ€"type mixtures, and of course you will want the whole book on cakesâ€"the :asv Way Cake Book, which this paper is making so readily availâ€" able to its readers. 1 POUR BATTERS 1 have already given you a very genâ€" eral rule that describes a Pour Batter. It gets its rname from the fact that it is thin enough to be poured. In general, it contains equal amounts of liquid and ficur. We take 1 cup liquid as our base in describing these batters, and so Athis means that to 1 cup liquid (sweet milk, sour milk, buttermilk, water, molasses, eggs) we allow about Thoere are two kinds of batters and two kinds of doughs. We will leave the doughs for the present and consider anly the batters. 1. Pour Batter has approximately 1 cup Hour to 1 cup liquid. It is the thinmest of cur flour mixtures (not counting the sauces). Good examples of mixtures that are made in about this proportion are pancakes, waffies, fritâ€" ters, popovers, Yorkshire pudding. 2. Drop Batter has approximately 2 cups flour to 1 cup liquid. Good exâ€" amvles are muffins, cornbread and most Cups ample cakes but bat about flcurs which every student should know : Different types of flour are different from one another in more than just quality. . One kind of flour will have more thickening power than another; one kind will have more gluten than another, or a stronger gluten. For yeneral purposes the difference in reâ€" sults is ncot so noticeable, but proporâ€" tions are so important in cake mixtures that we have definitely based our reâ€" cipes on pastry flour. In the lessons mmid in the Fasyâ€"Way Books all of the recipes aure carefully balanced to give perfect results when a soft wheat or pastry flour is used. LESSON 2 THE SIMPLE BATTERS From Pancakes to Muffin Mixtures In our last lesson, we learned how to thicken a sauce by adding the right amoiunt of starchy thickening material such as flour, cornstarch, etc., in the right way. In this lesson, we begin the study of four mixtures which, when cooked, take solid form. The easiest way to divide mixtures into their different classes, is to go by their consistencyâ€"that is to say, by the thickness of the different mixtures. This consistency or thickness depends upon the proportion of flour and liquid used. From In ou thicken amount PAGE TWO Shortoning has to be considered in this lesson for the first timeâ€"at least so far as this kind of flour mixture is concerned, 1t serves ane main purposeâ€"to give a tender texture to our finished batter or dough. It further adds richness and Cream contains butter fat. Lard is a very old and reliable shotrtâ€" ening which may be used in some »f the simple batters, and for the doughs. Of course, it is an animal fat. Commercial shortening is usually pure white, fine in texture, neutral in fiavour. Usually it is made of pure verriable oils, and sometimes a mixâ€" ture of vegetable and animal fats; thorous hly wholesome and digestible. Liquid shortening may be any of these selid fats, melted, or a cooking oil. When we Substitute Crean\ we have some crcam, ecither sweet or sour, that we would like A YOur. There are different kinds of shorten- ings: but all contribute about the same amount of actual fat. Butter, a fayâ€" ourite shortening for some things (parâ€" ticularly for cakes) also gives a distincâ€" tive flavour to a mixture it goes into, but woe must consider against this point the ~average higher cost of butter. Many cooks use part butter and part shortening. to put into a baiter which calls only for k. | Wo can substitut the cream, but beâ€" cuuse it has extra Rbutter fat in it, we can leave out some af the butter or other fat which is ca:led for in our Y #1 point out here something us which every student should not a strict rule of proportion eneral guide in the making of A complete Cookery Arts Course in 12 Lessons dealing with all the Fundamentals of this Important Subject. Thoroughly practical to the begmner as well as to the experienced Cook who is interested in the newer, better, more economical methods. Prepared by â€" â€" â€" IDC CANADIAN COOKING SCHOOL Fully Protected by Canadian Copyrights In the oven, this air (like any other gas) expands, and helps to make our muffins, cakes, etc., rise. Steamâ€"When some of the liquid in a flour mixture is changed by very strong heat into steam, there is exâ€" pansion and the steam tries to push its way out to the surfaceâ€"and of course as it does this, it carries some of the mixture up with it. This is anâ€" other way of causing a flour mixture to "rise." Of course, this happens only when a mixture with a great deal of liquid is put into a very hot oven. Popâ€" overs, for example, which are made by the Pour Batter rule and go into the oven as a very thin batter, are given a very hot oven; steam is soon formed, and the popover risesâ€"pufls away up, and gradually bakes firm in that posiâ€" tion; that is why it is like an almost empty, bubble of delicate, crisplyâ€"baked batter. Yorkshire pudding is another of the Pour Batters that count largely on steam to make it light; the eggs in it also heln lightness, but may add a custardâ€"like character to the mixture, which is unique. Because of this extra fat (which we look on as a solid), there is less actual liquid in cream than in milk. So we work it out this way: 1 cup 16 p.c. cream equals 3 tableâ€" spoons fat, plus 7â€"8 cup milk. *4 cup 24 p.c. cream equals 4 2â€"3 tableâ€" spoonsful fat, plus 2â€"3 cup milk. Airâ€"In many of our batters, we get all the air we can into our mixtures. We sift our flour several times, so as to make it "light and airy."" We beat eggs until they reach from 3 to 4 times their original bulk, due to the air which is beaten in, and caught inside the tiny cellâ€"walls of delicate egg. cup 32 p.c. cream equals 6 1â€"3 tableâ€" spoonfuls fat, plus 1â€"2 cup milk. To Make Mixtures Light The next ingredients we must conâ€" sider are those that we call "lightenâ€" ing" or "leavening materials" which we put in a flour mixture to make it light. These are the things we count on to give lightness to our flour mixtures. bles on the surface and escapes when they break. This is why we waste no time after we have added the baking powder in getting our batter into the oven or into a un.iformly cold refrigerâ€" ator, and here, by the way, is one of the great boons of the modern electric or gas refrigerator. It maintains such steady cold temperatures that we are abla to prepare many batters and doughs ahead of time and keep them chilled until the moment to bake them arrives. See what that does in providâ€" ing hot biscuits at the tea hourâ€"wafâ€" fles for late supper, freshâ€"baked shortâ€" cake for dinner! Even, with some batâ€" ters a cake to bake next day. When a mixture containingzg baking powder is heated, gas is created, and it expands much more quickly; larger bubbles are formed, which are betier able to force their way upwards. S when we heat our batter, hundreds upon hundreds of these little gas bubâ€" bles begin to work their way up in it, and they force the flour mixture upâ€" wards (we say then that our mixture is it is just as though hunâ€" dreds and hundreds o‘ tiny popovers were "popping" at once (though more slowly). And all the time, the mixture is baking, so that scon it will begin to "set," to become delicately firm. When it has set sufficiently to hold its shape, in that puffedâ€"up position it has been given by the materials that have made it light, we consider it "done." At once, we remove it from the hcoat. But if we take it out a little too soon, before the mixture has become strony enough to really support itself, it will shrink back, or as we say, "fall," and if we leave it too long, our finished proâ€" Baking Powderâ€"This is the lightenâ€" ing agent or leavening material which we use most. It is very convenient to use. There is a very easy rule for you to remember about the amount of bakâ€" ing powder that is needed; if there are no eggs in the mixture. 2 teaspoons baking powder will lighten 1 cup of flour. You can count on each egg with air beaten in which you add to the mixture, to do the work of 1â€"2 teaspoon baking powder, and so you can use that much less powder than you would ctherwise need. This is the way baking powder works: After it has been wet, unless the temâ€" perature is vry low, it begins, rather slowly, to create gas. This gas makes a gentle effort to escape from the mixâ€" ture, so it rises, and if the mixture is left standing, the gas forms little bubâ€" We must be very careful to have exâ€" actly the right amount of soda to work with the acid in our mixture. If we use more soda than the acid can take care of. that "extra soda" will taste in the finished product; sometimes you Ccan smell it off a muffin or a sodaâ€"sconeâ€"Oor you can see that it has made the mixâ€" ture a little yellowish. So we are alâ€" ways careful to have no extra soda. This is the rule for using soda: 1 cup sour milk, buttermlik or moâ€" lasses will take care of 1â€"2 teaspoon soda. duct comes out more brown and dry The soda cannot work with ordinary liquid alone, as baking powder does. 1+ has to have some acid in the mixâ€" ture to work with it. So we usually use soda in a batter that we are wettâ€" ing with an acid liquid like sour milk, buttermilk or molasses. There are other things that are a little bit acid too, like brown sugar, cocoa, spices and fruits. Hot liquids, even though not acid, also act on baking soda. Baking Scdaâ€"This is another very familiar material for use in making a flour mixture light. It works someâ€" thing like baking powderâ€"it helps to form a gas, and this gas forces its way up, carrying the batter with it. The equivalent amount of acid in fruit juices, small amounts of vinegar, etc.. will have to be estimated. Mixing the Pour Batter You have probably spoken yourself of a friend who has "a light tcuch with a cake." The expression has a very sound origin. It is a mistake to overâ€" work a batter, either a cake batter (which comes in Lesson 9 and in such wide and fascinating variety in the Easyâ€"Way Cake Book) or the simpler batters we are discussing in this lesson. Quick but thorough blending of the materials is our aim. I will reduce the work to a sort of formula for you: 1. See to the oven if it is to be used â€"it should generally be heating. 2. Get out utensils. 3. Get out ingredients required. , 4. Grease pans or line with paper if necessary. 5. Measure, mix and sift dry ingreâ€" dients. 6. Measure shortening and liquid. 7. Combine ingredients, usually addâ€" ing mixed liquids to mixed dry ingreâ€" dients. 8. Cook as required. Griddle Cakes or Pancakes (with sweet milk) 2 cups flour. 3 1â€"2 teaspoons baking powder 1â€"2 teaspoon salt cups milk 1 egg 3 tablespoons shortening. To follow rules: Sift and measure flcur, sift flour, baking powder and salt togzather into a bowl. Beat the egg until light, add the milk and melted shortening and mix well with the flour until all lumps have disappeared. This makes quite a sturdy pancake, substanâ€" tial and satisfying. For thinner, more delicate pancakes, add more milk. than we want it Variationsâ€"Add to either pancake batter 1 cup cooked corn, or diced cold chicken and corn; or sweetbread or chicken and fried mushrooms. Or use 1 cup whole wheat flour in place of 1 cup white flour, for whole wheat cakes. For thinner panv~akes, add some sweet milk rather than increase the sour milk very much, because we would not add more soda and the additional "unemâ€" ployed acid" might affect the cakes‘ flavour. Heat a griddle or heavy frying pan, grease lightly, and pour on the batter in spoonfuls; allow to cook until the bottom becomes golden brown, the edages begin to crisp, and bubbles appear and break on the surface. Using an eggâ€"turner, turn the cakes neatly and brown on the other side. Serve in a very hot dish (since sudden cooling makes them heavy), with butter, syrup, honey, lemon and sugar, or brown sugar Griddle Cakes (with sour milk) Prepared Flour Pancakes Add enough miilk, or even water, to prepared flour to make a thin batter, and cook as directed for the Gridd‘le Cake batter I have given you. 2 cups floflur 1â€"2 teaspoon salt 1 teaspoon soda 2 cups sour milk 1 egg y tablespoons shortening. Sift dry ingredients together; comâ€" bine with liquids according to rule. For a richer pancake, use a beaten THE PORCUPINE ADVANCE, TTMMINS, ONTARIO egeg as part of the uquld (Nice for dessert pancakes). Because batter made with some preâ€" pared flours becomes thicker by standâ€" ing, more liquid may be added to keep each batch of pancakes thin enough. Yorkshire Pudding The genuine old Yorkshire Pudding is a good example of batter raised by the changing of a large amount of liquid into steam. Sift 2 cups flour with 1â€"2 teaspoon salt. Beat 3 eggs very light, combine with 2 cups milk and gradually stir into flour mixture until very smooth. Beat hard several minutes. Pour about 1 inch deep into a stronglyâ€" heated shallow baking pan, containing a little hot dripping from the roasting pan; bake 30 to 45 minutes, basting after it is well risen with some hot fat, from the pan in which beef is roasting. Here is a modernized version, less a custardâ€"like batter than the first one; sift together 1 cup flour, 1â€"2 teaspoon salt and 1 teaspoon baking powder; add 1 cup milk and 2 wellâ€"beaten egg yolks; fold in 2 whites, beaten stiff. Bake same as first mixture, or in greased gem A Drop Batter gets its name because it is just the right thickness to drop nicely from a spoon. METHOD The Drop Batters, as I have explained are only about half as thin as the Pour Batters. We have two methods of mixing a Drop Batter: 1. The Muffin Methodâ€" (a) Mix dry ingredients. (b) Mix liquids (c) Combine them quickly. This is the simplest method we have of mixing a batter. Frankly we feel that these muffins are best eaten hot from the oven; cold cnes may be split and toasted. 2. The other method is the one that we follow for cakes that have shortenâ€" ing in them; we shall not discuss that method in this lesson, it is so important it requires a lesson to itself. We shall now look at Muffin Batters, which are very closely related to Pour Batters. We use the same kind of inâ€" gredients for them, expect these inâ€" gredients to do the same |work, and put them together in much the same way. The difference lies in the thickness of the baiters and in the method of cooking. For muffins, we use not only white flour, but also whole wheat flour, graâ€" ham flour, bran, cornmeal, rolled oats, coarse grains like some of the interâ€" esting mixed breakfast cereals, any kind of cooked cersealâ€"all of these can be worked into different muffin batters, once you understand muffinâ€"making in i1 general way. 3. Mix the liquidsâ€"â€"milk, beaten egg and melted shortening. Here are the rules for putting an ordinary muffin mixture together: 1. Sift white flour, measure it, mix the other fine dry ingredients with it and sift them together into mixing bowl 2. Mix in any coarse meal which should not be siftedâ€"cornmeal, whole wheat flour, bran, etc. 5. With as few strokes as possible, combine the liquids and the dry materâ€" ials. Leave the batter very roughâ€" don‘t beat it or try to make it smooth. Add the flavouring while mixing. This is a very quick way to mix a batterâ€" and perhaps it seems too casual to be successful; but blending muffin ingreâ€" dients too carefully, when they are mixed this way, will only spoil the texâ€" ture of the muffins. 6. Turn into greased muffin pans, making them 2â€"3 full and bake at about 400 degrees F. in a hot oven, about 20 to 25 minutes. (Time depends on exact mixture and on size of muffins, which may be very tiny or large "gem" s1ze). By the way, I like to bake my finer muffins in little paper cakeâ€"cups that I buy in packages of a hundred. It is a good vlan to set a paperâ€"cup in each panâ€"no greasing will be required and the pans will not need washing afterâ€" wards; also the paper cups keep muffins and cakes fresher. To bake many at once, however, just place paper cups closely on a large baking sheet or flat 4. Make a well in the centre of the dry ingredients and pour the liquids into it. 1 egg 3â€"4 cup milk 2 cups flour 1â€"2 teaspoon salt 3 teaspnons baking powder Combine accordng to muffin method, or by cake method after you have learned â€" it. Tlese muffins have a slightly different wexture if made acâ€" cording to the cake imethod, which will come to you in Lesson 9. When you have learned both methoads, try them out and compare them.. Variations of Muth»ns Whele Wheat Muffinsâ€"Substitute 1 Fruit Muffinsâ€"Add iâ€"2 cup washed and died currants, raisins, or chopped dates to plain or rich type muffins; add to dry ingredients before mixing in wet ingredients. Savory Muffinsâ€"Reduce shortening and sugar in plain white muffins to 1 tablespoon each; add 1â€"2 cup diced cooked ham or chopped cooked bacon cup whole wheat flour for 1 cup white pastry flour in plain muffins; increase sugar to 4 tanlespoons. ing Combine according to general mufâ€" fin method. Bake at 400 degrees F. Rich Muffins DRQP BATTERS BY MUFFIN cups flour 1â€"2 teaspoons baking powder â€"2 teaspoon salt. tablespoons sugar L 1 egg 7â€"8 cup milk 2 or 3 tablespoons melted shortenâ€" 1â€"4 cup butter 1â€"4 cup sugar Plain Muffins ingredients before mixing in the wet Peanut Butter Muffinsâ€"â€"In plain white muffins or rich white muffins, use only 2 tablespoons shortening and add 1â€"23 cup peanut butter to the wet ingredients before mixing with dry ingredients. Fresh Fruit Muffinsâ€"Add 1â€"2 cup washed, dried blueberries, raspberries, strawberries or pitted red cherries to the dry ingredients before stirring in wet ingredients. 2 cups flour 1â€"2 teaspocoon salt 3 1â€"2 teaspoons baking powder 3â€"4 cup sugar 1 1â€"2 cups bran 1 egg 3 tablespoons molasses 1 cup milk 1â€"3 cup melted shortening 1 cup stoned, chopped dates. 1â€"3 cup chopped walnuts. Combine according to Muffin Method, adding fruit and nuts to dry ingredients and the molasses to beaten egg. Bake in a moderate oven. â€" 375 degrees F., 30 to 35 minutes. (These muffins are very rich and sweet). These muffins are given a different texture which makes them especially delicious, even when cold, if they are combined actcording to the cake method which we shall give you in Lesson 9 Nut Bread The Haileyburian last week says:â€" "Although both Natale Cuzzilla Of Windsor, and Eli Mayer of Cobalt. pleaded guitly last week to charges of highgrading and theft of ore respecâ€" tively, both were released at the weekâ€" end when it was found from an assay that the "silver‘ found in the possesâ€" sion of Cuzzilla was only zinc, and there was no evidence to substantilate the charge of theft against Mayer. They had been remanded in custody for sentence, following the pleas of guilty, and Wm. C. Inch, Haileybury lawyer, appeared in their behalf. When Cuzâ€" zilla appeared for sentence in police court here Magistrate Atkinson was in â€" formed of the result of the assay of the metal, a bar of which had been found in his possession. It had been believed to be partlyâ€"treated silver, but was found to be plain zinc. Mayer appeared later in Cobalt police dourt and Crown Attormey F. L. Smiley, K.C., 1â€"3 cup sugar 1 cup milk 1 egg 2 tablespoons melted fat 3â€"4 cup chopped nutmeats or 3â€"4 cup chopped dates, figs, prunes, raisins or currants. Mix by Muffin Method, adding nuts or fruitsâ€"or a combination of the two, if you likeâ€"to the dry ingredients. Turn into greased pans, let stand 20 minutes, then bake in a slow oven 300 degrees F., 45 to 60 minutes. As hinted at the beginning of this lesson, the simpler muffin mixtures are only at their best served hot. For servâ€" ing cold, I advise you to use cake batâ€" ter, perhaps such useful cupâ€"cake mixâ€" tures as you will find in the Easyâ€"Way Cake Book. Four Sudbury Juniors are Given Cards by N.O.H.A. According to a despatch from Sault Ste. Marie, President J. H. McDonald of the Northern Ontario Hockey Assoâ€" clation announced Thursday that the executive of that body, by telegraphic vote, had decided to approve playing certificates for four members of the Sudbury Cub Wolves whose transfers have been refused by the O.H.A. The players affected by the decision were not named ‘by Mr. McDonald but it is expected that whatever four apâ€" plicants are submitted by Sudbury will be passed for cards. The decision to grant the quartet the right to play in the north does not mean that they have been given transfers by the O.H.A. They can take part in the series in the north but have not yet been given this privilege of competing against the O.H.A. teams in the annual playdown series. The transfers from the O.H.A. will be the subject of discussion at a meetâ€" ing of the executive of that body the night of January 26 in Toronto. Should the Sudbury transfers be refused at that time the Nickel City club may be asked to replay its games in the north without the services of the four players who will be granted N.OH.A. playing cards. Released After Plea of Guilty to Highgrading Considerable pressure has been brought to bear on the N.O.H.A. execuâ€" tive by the Sudbury club to approve the playing certificates. The result was the telegraphic vote taken last week which brought the decision that four would be approved. 2cups flour 3 1â€"2 teaspcoons baking powder 1â€"2 teaspoon salt SALAIA Delightful T : A Fresh from Delightful __Quality Bran Muflins Quarterly Statement of the MciIntyreâ€"Porcupine The quarterly statement of the Mcâ€" Intyre Porcupine Mines for the period cnding Dec. 3lst, 1933, was issued last week. The statement also reviews the nine months ending the same time. The gross income for the third quarâ€" ter ending Dec. 31st, 1933, was $2,062,â€" 539.55; costs, including development, $836,417.07; appropriation for taxes, $195,232.53 ; depreciation, $74,071.93; total costs, $1,105,718.53; net income after depreciation, $956,821.02; earnings per chare, $1.20. For the nine months ending Dec.. "Ist, 1933, the gross income was $5,â€" 073,592.65; costs, including development $2,454,972.65; appropriation for taxes, $587,100.55; depreciation, $219,409.62; total costs, $3,261,482.82; net income after depreciation, $2,712,109.83; earnâ€" ings per share $3.40. This is an inâ€" crease in every item from the same period for the previous year. The inâ€" crease may be summarized as follows: gross income, $1,489,604.88 increase; costs, including development, $159,â€" 551.11 increase; appropriation for taxes $363,049.93 increase; depreciation, $16,â€" 263.46 increase; total costs, $538,864.50 increase; net income after depreciation $950,740.38 increase; earnings per share, $1.19 increase. The increase in taxation is very striking, the appropriation for the past nine months being more than double the same period the previcus year. That taxes should be more than double the depreciation is also a rather strikâ€" ing fact. With ten per cent. of the total gross income going to taxation, gold mines certainly must be considerâ€" ed as fully taxed. BURGLARY ATTEMPTED AT T. N. 0. QOFFICES, NORANDA Both the freight and ticket offices of the T. N. O. Railway station, Norâ€" anda, were broken into recently but nothing of value secured. The money was in the safe which proved t:o much for the prowlers. The thieves apparâ€" ently made a special effort to secure tickets when they failed to find cash, but the tickets had also been safely stowed away in the safe. It is thought that they were two persons in the burâ€" glary from the footmarks in the snow. The police have the matter in hand. 0 % *# * *4 *4 * ® *# 6 *# * * #* #40 #¢ o** #* ¢ * __ _ “.00 “.“ * #e * * ostoc*es 4 * *e *. .* .N .00 *# * + “.0 * .0 *4 *__% .. .0 *4 * *% *4 * * #* ® #..* Pads * .00 *eos °% * 00. *._* “'“ *¢ * *..%. * “. '00' ¢ + *4 *# * 4+ 4 *4 ¢ #* * Hamilton Spectator:â€"Crewless planes will be used in the next war. Now, let‘s have those other needed improvements â€" robot infantry and a sailorless navy. * .0 4 0.00. *4 * ’0 * .. * 4 % *4 4 * *4 * * ** * * #* * * *4 * ** * .'0 .0 * '0 * .0 @ * ¢ #4 288 .'0.. ..'0.00. *+ # * * * '0 ++ * % n sn uts stt 2t .00 '0 .. e .00 .00.00 .Q.. *. _®,. * .00.00. * * *4 * ."0 .0 * *.% * 00'00 e * .0 * 00. *2.®, 0..0 #0 ® * #* * ® *4 * * #€ *4 ® TS a joy to bake bread with .3, Maple Leaf Flourâ€"to see the plimp loaves rise steadily and everly in the oven. And what delicinus bread it isâ€"light and fluffy and appetizing. You‘ll have uniformly good results with Maple Leaf Flour. Order from your grocer. APLE LEAF _ sold so well last season that we are doubling our output. Hatchery Approval All Breeds send your name toâ€"day for free catalogue and full particulars of offer. OX 113 Fine for your brooder stove. Will save many chicks during the, chilly Spring days. A BROODER THERMOMETER FREE! Ask About It Ed. Peltola, of the Paris Cafe, Rouyn. was arrosted last week and taken back to Kirkland Lake on a charge of obâ€" taining goods under false pretences. The charge was preferred by the Workâ€" ers‘ Czâ€"operative Co., the amount inâ€" volved being understood to be around $326.00. Peltola formerly conducted cafe in Kirkland Lake. It is said that the police have been loosking for him for some time, but located him at Rouyn last week. ROUYN CAFE PROPRIETOR FACES CHARGE OF FRAUD CALIFORNIA SUMMER New low round trip fares now in effect (approximately 20% under previous fares) offer choice of routing, both ways via Vancouver, both ways via Chiâ€" cago. or going one way, returnâ€" ing the other. Choice of lines beyond Chicago. Reduced sleepâ€" ing car fares. » . # # Tickets good to return within N A TT O N A L Nes . . refreshing breezes . sunkissed beaches . . . ideal golf, riding, bathing . . . Summer‘s most alluring charms await your coming 12 months. FLORIDA Fresh from the Gardens {)acksonville, Tampa, St. Petersâ€" urg, Palm Beach, Miami. Conâ€" venient connections are made for all Florida points via Detroit or Buffalo. Full particulars from any agent us a 2t 2 2822229 2a*2 2t 2 2*2a*2 2 2® P .“ .“.“ .“ .0 0.“ ’“ .“ .“ .“ .“.". EXEF m 4 TER, ONT. * 0 *,* Company Ltd. T2