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miles Ther distr Metallu field in product It extet Search Nort]! New Developments in N.S. Gold Mining smal In st CC Larger is iviceting with Considerable Success THUBRSDAY. TFBRUARY 1l BROWN LABEL â€" 33%¢ % 1b. ORANGE PEKOE â€" 10c / ib. LADA TEA O avoid bulbs that quickly blacken and give dim lightâ€"always look for name **EDISON MAZDA®". This mark on a lamp guarantees that you will #et good light at low cost. 1} All leaders in their class SON MAZDA @Ctors Irom inada â€" for 1s Meeting now has a blend tor every purse pa 11 pPI boom Dodies of: or fzund deposi developing th prove ~or dis gation at depthn already yielded from superficial sCu district is be Mi1 Goldbot Halifax. During the pa gold operators f1 and elsewhere, ac lure of small spe( been searching ir dronces of larger bodies of ore. C hav the Nova Scotiar ly different pa uUp ngin o â€"th ich Th Y riled Mi1 Hor em uol 1C i mil beer them in n h bein cast 110‘ m moderate :« ved by th om rlat ing on an rom that. ( d deposits L . Scotia 51 mt 11 perman these have ng and are tent way to elop 171 niy ab exam rnsolid 171C 11 )mpan ul {anad ist th . hayv le ds 1 AY iL Y ed )1 | Fa Moneta Dog‘s Litter of Pups Prove Hardy pup tant Dwyet be alo Joll wAIniI stitute Mining Mr. Dwyer has fellowâ€"members nrozressive mea He reéequire hous}t nhem orn in Hole Underneath Office Building During the Severe Weather of December, and Survive. 1d indus! dications pli MORE TRUTH THAN POETRY up tb enough uires each and old mining leas iC L aep Scoti nd Z6 parentl f impro pups wet llv be cor iing Transcript:â€"* wWith Same Pistoi tchmen ? epercussions OlI anou Id boom will be averted er of pups Dor the office of 1 Kirby avenue ained entrance nd effectiy rtment. din ut a ‘times the e ~but it discomf3 n oduce th ‘Du his f 36 ransfer office. T at may be described ghbred mongrel abo ipe of a spamel al qualities of that brei predominately spani breed. 11 ching a ly she I vised ke has beer mth fotr the1 20th. ome takin D: c h ind â€" cBIt ind 2t ALYT en y can pe [ i recent t have ce movement grealtly born in 1t riously â€" disapâ€" ccasion, or in other mother z; any chances. yere born and for th utdso1r able n he l 1€ h e, east. Ths e under the hole in the ad pravided inel beneath able to asâ€" ix wee} mother 1ll sound 10 pplied for a f Time then the unusually they have | be h2sard Sulli miel and aat breed > walting heir first rs. ‘The hbour of unusual her cwn r naray in what i mighty prefetr marter P i ho!l €} in THE PORCUPINE ADVANCE, TTMMINS, ONTARIO 1€ Out OverrioOwinyg. SiliUuitLk VC LV but not too cold, so the experts Sf Bottles should be brought to the tak and poured individually. Here comes anothe: questio "should champagne be served in glass with hollow stems?" A hollow stc glass is used to keep the wine spark ing. In Europe it has usually be }served to me in a glass lacking t type of stem, but little wooden ro with fiuted balls at the end are fur ished to stir the wine. Champag! glasses are broard at the top and fla ter than the usual wine glass. The standard type of wine glass what is known as the claret gla: The bowl is tall and rounding and na rower than a champagne glass. Th claret glass may be used for almo should be serve! in small glasses or not as you li to be sipped, ":1 for the apprec When port is with game, a | used for claret This glass is al fashizcned cocktails whi the bottom so that yo! loaf sugar with the bitt tle. There are no part other cocktail glasses, and varied in shape. ] are tall with straight si tco predominant. â€" in never allowed to boil lost when the mixtur: dishes should be coo) every wing, allLNnougil1 11 crimfinate, the saute wine glass has a tall glasses used for sherry look like invertedâ€"cone not rounded. For spatr the hollow stem glass this country, and as thi served in Europe, I ca custom over there. In ~regarda toâ€" the 1 which wine should be s eral, red wine should be temperature, ali sparkli1 be very cold and other v but not too ‘cold. Ifâ€"y0 enough to have a stock deira may be kept sta other wines shoul sides to keep the corks Liqueurs may also sta whisky. brandy and wInes a1 ind wh ised wit called Piisener gilasses 10G0K well Oon dinner table, but their mortality is great, as they break easily. In Europe a glass goblet seems to be preferred fo; serving beer at the table, althsugh mugs and steins as well are used in the beer gardens. Why doesn‘t somebody make a thin glass mug? As long as we are on the subject of beer, let me remind you that it should be poured into the glasses in two inâ€" stalments so as to allow it to settle and What to Use in Serving Beer or Wine with Meals like taDIl@. DO ySu agree I am afraid that this question yes or formal meal where be is no reason why mu used, if ytou like the beer My } think table 1 cup sliced m I cup white wi ke the thi illed Pilse h Â¥ tempera s are used Filet whe husb The wint m U pound produc rflowing Ni en 11 band 0| 6 (By Edith M. Barber) @at OI IIGquor in ItSs IC de Sole Bonne Femmf¢ estic she nexnpens u lik¢ m e OCC it Mi lik hew la U at room vhich ma AL Te taller mUuf{ ‘lon parklit should be ved durir mugs, bu of Lqueut over | Mal mall 11 se In ulc 11 11 1l of with m the malle hi Oll w mpe rved T inCc be Ma hC uld bs l rooden rod d are furn Champagn p and flat Ou mp bougque dinner 11 n ile gque catu ‘Th inC nark] nealn UI mal VJ U nill In Ma iech On 11 dyv Cut bacon in smill p1etes, put in 11}yâ€" ing pan with slwed onions and COok over low heat until onions are light brown. Dredge veal with flour and season with salt and pepper. Push onions and bacon to one side of frying 11 ty fT bster â€"Newbur n al with Bacon stIr ~Ir idually dd egy A C in a hot oven, 450 t, until tender. Reâ€" place fish on heatâ€" at egg yolks slightly p liquid in which the oked. Stir over hot uce begins to thickâ€" ild curdle beat with until smooth. Pour d sei under broiler 11 iA 1 i} ind cut into cubes. flour,. seasonings Add lobster and volks, mixed with yving pan or dripâ€" and sprinkle with fish filets on this, id pepper and slicâ€" pieces, put in fryâ€" onions and COok onions are light with flour and wine 1 1+4 cups sugar 1â€"2 cup water 4 egg yolks 2 tablespoons white wine or 2 tableâ€" spoons lemon juice. C:mbine one cup of sugar with half cup of water and stir over a low fire until the sugar is dissolved; boil three minutes. In the top of a double boiler put the egg yolks, stir in the oneâ€"quarâ€" ter cup of sugar and beat until foamâ€" ing. Stir in the sirup gradually and cook over hot water until the mixture thickens. Add the flavouring, <then serve at once. Serve with a souffle or with a Bavarian cream. Marrons a la Creme 1 pound French chestnuts 3â€"4 cuo of cream 1â€"4 cup powdered sugar 1 teaspoon vanilla or 2 teaspcons sherry flavouring. Cut a gash in the shell of each chestâ€" nut. Put in frying pan with one teaâ€". spoon butter. Cover and shake cver low fire five minutes. Cool, remove shells and skins with sharp knife. Boil chestnut meats in boiling salted water about twenty minutes until tender. Drain and press thr3ugh a coarse strainer. Pile in centre of a large plate. Whip cream, sweeten and flayâ€" pan and meat on both sides in the bacon fat. Spread browned onions and bacon on top of the meat, add the wine, cover and let simmer one and cneâ€"half â€" hours. Serve with fried noodles. CORN SYRUP sauce Sabayvon sugar Sudbury Star:â€"City Health missioner Carroll, of Seattle, say icemen need to eat more onions idea, no doubt, is to give them strength on their beats. Follswing church union in 1918, th building was rented out for a schoo subsequently being purcshased and mov ed to its present site about 12 yea ago. Sincs then it had continued t be used for a school. Originally built as a OM church on the farm of J. R. I Highland, it was dedicated on 1902, by Rev. Mr. Hart, who wa ed by Rev. J. J. Sparling and N. St. John. (Copyright,. 19 dicate,. Inc.)> our, and pile around ches Garnish with cherries or ar fruit. Tart shells may be the chestnut pulp and th cream used as a garnish. Landmark Near Liskeard Burned Down Last Woeek nk with flame e th Method Philp. a Julyv it ed â€"tht of New m on Th m â€" W