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Along the coast, fishing and lobsterâ€" ing provigde products, however, not only for residents and visitors, but for city markets, Before sunrise each morning there is the puttâ€"putt of the outboard motors of the small boa‘ts as they go from one lobster trap to another, anâ€" chored by uoys of various colors near the shore at this season of the year. When the collection is complete, the lobsters are taken to the lobster car, anchored in a cove where they are purâ€" chased and put into the pound to await gshipment. A lobster car, by the way, as I found when I was rowed out to it, is tiny wocden shack which provides merely shelter for the owner. It is built on top of a float under which is a huge trough of slates through which sea water flows. It is divided into compartâ€" ments in order that the "shedders" may be jprotected from their* canibalistic relatives while there shells gre soft and their claws are weak. During the summer the lobsters are fed on a de luxe diet of crabmeat whicth must be broken up for them as the shells of crabs are harder than those of lobâ€" sters. During the winter for some unâ€" known reason food is unnecessary. Vacation land! Tha which every Maine au carries, You may cho coast with its rocky shc erable coves, or the in forests. To serve the 1 summer industry in Ma Maine a Paradise for the Lover of Lobsters 1 @99A PIPALâ€"Pirst nmux the juice of two lemons and two oranges with threeâ€"fourths cup sugar, and let stand till sugar is dissolved. Beat up a whole egg with a fork, and shake this _ up with fruit juices in a shaker. Pour this mixture over ice in four glasses. Fill up the glasses with iced gingerale, stir, and serve. TRY â€" worth its weight in gold! THIS: FLORIDA FIZZâ€"First mix the jui Canada Northern Power Corporation Limited There is nothing like an abundance of iced drinks, ices, sherbets and frozen desserts to assuage thirsts and soothe rufifled tempers. And, too, there‘s posiâ€" tively nothing that equals an electric refrigeratorito provide, unfailingly and abundantly,@these thirstâ€"quenchers and palateâ€"ticklers.* It‘s the ice cubeâ€" making capacity, the neverâ€"failing cooling power of a modern electric refrigerator, that‘s worth its weight in gold ! enjoy it with an ELECTRIC REFRIGERATOR Controlling and Operating Northern Ontario Power Company Limited Northern Quebee Power Company Limited hats .the insignia â€" In the pound, automobile license{tinually inless ‘hoose the Maine lazy lobster does hores and innum=~| of survival, whe inland lakes andfwetgm of a po > vacaticners is a called a cheoken as wWeill aAs on smali 8 which I saw in Main four and half poun For local consumpt Ooffered at the same pt are alive or boiled to y ty minutes before the | the cooking is begun. supply was only a f¢ away, they were still they came on the ta are innumerable smal ing places which sters, vyou will seldom you may cnoose your own while tney are actively swimming. They will be taken out of the water, weighed and thrown into a boiler. At Ogonquit a wood fire under a huge stone boiler which adjoins the pound prepares your chcice. While you wait for it to cook, you may whet your appetite with steamed clams from another boiler. Inside the house, you may serve yourâ€" self with melted butter, rolls and cofâ€" fee and later with famous New England daughnuts. If you prefer your lobster in salad form, you will find cooked lobsters cooling in a net outside the kitchen door, ready to meet their final fate inside. Then there is lobster stew. The best I have ever had came from the New Meadows Inn near Bath, Me., which has been providinzg seafood dinners epicures for thirtyâ€"five years. The liver and the tender, smaller portions which are so full of flavor, were evidently used for this milk stew which furnished the first course. Then came steamed clams with the juice as well as hot butâ€" ter. This was followed by the meat of the lobster, picked from the shell and by fried clams. For good measure there was homemade bread with this course. For dessert, there was ice cream with homemade cookies, and as a final course, daughnuts and coffee. Doughnuts ster on the menu. I did notice a sign which advertised "live broiled lobster" â€"the neatest trick of the week. There are a number of soâ€"called lobâ€" ster pounds along the highways where you may choose your own while they are actively swimming. They will be taken out of the water, weighed and is large. There i as well as on s 2‘% tablespoons butter 1 cup sugar 2 eggs « â€" YOU CaN : table mall : sLers swiim Conâ€" ire injured. A ve much chance isâ€"small at the 1JY iming While broail JStTEers are ‘ther they er. Twenâ€" i have set source of dred feet ind ther it n large largest I about vhen chere l0b _2 eggs i w ‘cup milk | â€"1% cups four _ 2 teaspoons baking powder |© salt ? Pepper ‘I Clean clams. Drain and chop. Beat |\eggs until light stir in milk alternateâ€" ily with the flour which has been mixâ€" | ed and sifted with the baking powder. | Stir in clams and seasonings. Drop by | spsonfuls into hot fat, 360 degrees Fahâ€" lrenheic, and cook until golden brown. ; Drain on soft paper and serve at once. | Steamed Soft Clams i Wasch and serub clams thoroughly, changing water several times. Put into large. kettle, allow oneâ€"half cup water | to four quarts clams; cover closely ana |st,eam until shells partly open. Serve with dishes of melted butter. Serve the liquor left in kettle in glasses or cups. Sauce for Steamed Clams (Indivdual serving) 2 tablespoons melted butter 2 drops tobasco sauce w teaspoon Worcestershire sauce 1 teaspoon lemon Salt Paprika Copyright, 1937, by The Bell Syndiâ€" se se ieb ons ons s mm ! _ Cutting down on fat foods and rich meats and exercises, such as trying to ! touch toes with knees straight or bendâ€" ing from side to side with knees straight, will give the liver its best chance to do its work and thus bilious attacks will be avoided. | _ (Copyright, 1937.) | Eating Your Way to Health | _ Send today for this special booklet (No. 101) by Dr. Barton, dealing with Vitamins, Minerals, Calories, and What ‘and How Much to Eat. Enclose ten | cents to cover service and handling and Lobster Stew 1 boiled lobster (about 1‘ pounds) 4 cup butter 1 quart milk Salt, pepper Paprika Pick meat from shell and cut large pieces into small dice. Cook three minâ€" utes with the butter over a low fire. Add liver and milk and heat. Season to taste and serve at once. Fried Claims cate, Inc.) "The liver takes part in digestion, the use of fats and proteins by the tissues, control of the carbohydrate (starch) content of the j blood, the use and throwing away again of uric acid and cther substances, taking poisons out of the blood, taking sugar out of the blood and string it away in its tissues for future use. It manufactures the bile salts which are poured into the intesâ€" tine in the bile and assist greatly in the digestion of fats (breaks up fats so that they can be absorbed into the blood), and it avoids putrefaction in the intestine by preventing the growth of organism.‘ When the fow of bile is scanty or when it is prevented from fowing into the intestine (by inflammation, growth, stones), then follows the clayâ€"colored, foulâ€"smelling stools showing that the fat is not being used up properly, and that the organisms in the intestine are being allowed to multiply. In order that the liver can do its work normally two things are necesâ€" sary, (a) proper food, and (b) exerâ€" Cisc. | So important is the liver to the whole body that Nature has made it the largâ€" est organ in the body and the one that not only does the most work, but does more different kinds of work than any other organ. be sure to give you name and full adâ€" dresws. Send your request to The Bell Library, in care of The Advance, Timâ€" mins, 247 West 43rd Street, New York, The usual treatment for a bilious atâ€" tack is to stop eating for one or two days, a dose of Epsom salts, and on the third.day start eating soft, easily digested foods. 1% teaspoons salt 1 cup milk Cream butter with sugar. Stir in well with beaten eggs. Sift 3 cups four with baking powder, spices and salt and stir As a matter of fact the liver may be able to do its normal aAmount of work but when it is suddenly overloaded with workâ€"too much foodâ€"it isn‘"t able to do its work properly and the regular symptoms of biliousnessâ€"lack of appeâ€" tite, headache, dizziness, nausea 01 vomitingâ€"occurs. World Digest:â€"Probably the longest name in the world is attached to the daughter of Arthur Pepper, laundryâ€" man. The name of his daughter, born 1883, is Anne Bertha Cecilia Diana Emâ€" ily Fanny Gertrude Hypatia Inez Jane Kate Louisa Maud Nora Ophelia Quince Rebecca Sarah ‘Teresa Ulysses Venus Winnifred Xenophone Yetty Zeus Pepâ€" perâ€"one title for every letter of the alpha.bet 1 Preventing Biliousness . _We are apt, when an attack of bilâ€" icusness occurs, to blame it on a "slugâ€" gish‘" intestine, or a sluggish, lazy, torâ€" pid liver. 3‘ cups flour (about) 4 teaspoons baking powder 4 teaspoon cinnamon ; teaspoon nutmeg pint clams of Pour$ Ehat Bodp THE PORCUPINE ADANCE, TIMMINS, ONTARIO And her rustling With the coming Of fair thing blic The thresholds C( Men have a way of saying ‘things with a frankness that is brutal.I heard one say (@bout an apparently nice, smart, wellâ€"dressed woman) ‘"if only she wouldn‘t use that heavy, oppressive She And, spinnir loom. With a ca1 wall She pictureth ove!r With echoes and : Amd singing of st] perfume; it gives me a headache on a hot day; it‘s enocugh to send you spinâ€" ning. If I didn‘t have her around the office for a year now, if I didn‘t know her so well T‘d think she was trying to cover up, you know what I mean." I did know what he meant. And I managed to draw the young woman inâ€" to conversation and to draw out the Richard Le Gallienne was born and educated at Liverpool, England. In 1898 he came to America, but later made his home in Paris. He ‘was an intimate friend of Bliss Carman, and, like Carâ€" man‘s, his eye caught "each small mirâ€" acle" of spring‘s coming. The poem. "May I: ard Ga joy: Heor windC Little did she suspect that therein lies the trouble. Women make two prinâ€" cipal mistakes in the matter of perâ€" fume. Oneâ€"in using the same odor the whole year ‘round. Twoâ€"applying more and more of it (because we humans suffer from what is known as alfactory fatigue we become so accustomed to an odeor that our sense of smell suffers, becomes less keen to that odor). May is building her house. From the dust cf things and the wings; From October‘s tossed and trodden gold She is making the yvoung year out of I did know what managed to draw the to conversation and followinsg confession: That she uses the same perfume all the time, started using it last winter, everyone admired it on her. "Can you smell« it,". sheasked. â€" "I‘ve »gotten so used to it, I can hardly smell it myâ€" self.," Onward:â€"Wisdom which only eleâ€" vates the head without making the heart kindlier is not what humanity needs the most. A new sumimer offering in perfume is a combined cau de cclogne, dustâ€" ing powder and deodorant to be used after ore‘s bath. (Photograph courtesy of Jeurelle.) h Heavy, Heady Perfume Odors as Qppressive : Unpleasant Odors During Summer chanzing bazck again to spring‘s buildi: bloom builded DrPOoOwWIi â€"lGAVI November‘s feet raved sprll uild: nIY FA M OUS OBEAUTY OE X PE R T Bro BEAUTIFUL Oid ; winters fiying sleet nz all the summer sweet, wrown leaves spurned of 11 he oak, is the fooring mosses and lichen and daoorways, ever ajar and going coming. The poem. Her House", by Richâ€" one that all will enâ€" 1e songs and fowers hat heavy, oppressive me a headache on a morning and evening the mne ‘Dect beams, day at and peopleth it all reams, over and over, ling green thing By ELSIE PIERCE four winds are beech hath she the glimmering The bride was pré pink silk marquise Chantilly lace. Sheo is the flooring] hat of Chantilly | shoes. She carried â€" with markers of rocses and lily of ths e. Of petal and ind lichen and With apple her secre Sensuous, oriental, exotic perfumes are for the siren at any season, but perhaps not even for her on a heavy summer day. The lighter fragrances, more lightly applied are preferable. (Copyright 1937, by The Bell Syndiâ€" cate, Inc.) Pretty Wedding at Mattawa Last Week Mattawa, Aug. 14.â€"A charming Auâ€" gust wedding of much local interest was solemnized in St. Columba‘s Cathedral, Pembroke, Monday morning, when Beatrice Fink, Mattawa, daughter of the late Mr. and Mrs. N. Fink, became the bride of J. Vernm Bourke, Timâ€" mins, son of Mrs. Bourke, Timmins, and the late J. E. Bourke. Rev. John L Bourke, LaPasse, a cousin of the brideâ€" groom, performed the ceremony. The bride was given in marriage by her sister, Mrs. W. J. Yates, of New Liskeard. Joseph Bourke, Montreal, a cousin Oof the bridegroom, was best man. Miss Lucille Martin, of Pembroke, sang "O salutaris" and "Sacred Heart in Accents Burning‘‘, with Miss Aline Spooner, Pembroke, at the organ. Dr. C. T. Fink, of Ottawa, a brother of the bride, sang "Ave Verum" (Dubois) and "Pater Noster® (Neidermeyer). The bride was prettily dressed in shell A reception for about 50 1 friends was later held at Mrs. Alphonse Demers, Jr. the bride, at 235 Pembroke where Mrs. Harry Morel, M Mrs. E. H. Blackburn, Ofta Light, Floral, Bouguet QOdors Best Perfumes "pour le sport" have beâ€" come more and more popular....... for those who love the great cutdoors and active or spectator sports, for those who love to live in smart, simple sport‘s clothes all summer; for those who golf and fish and play tennis or badminton. Many of thess perfumes are spicy withâ€" cut being heavy. There are perfumes that blend rose. jasmine and gardenia in a delicate blendâ€"they @re â€"â€"utterly feminine nd romantic and perfect for floating sumâ€" mer chiffons. Lavendar, lilac, gardenia are favorite florals. Wosdsy odors with a freshness that speaks of rainâ€"washed leaves are delightful. Mr. and Mrs. J. Bourke to Reside mins. For general wear the ligh bouquet odors are still favorit rightly so. On a hot, sultry, day if a man an sincerely say that perfume on you", that is td compliment to your choice ?rance. Later Mr. and Mrs. BC ly lace, ed a whi the light, floral ill1 favoritesâ€"and , sultry, summetr Iressed in shell ith inserts of a jacket and aind matching e prayer book Ma is the nizes of the fra V ernon in Timâ€" ives hom I like 1C a wedding trip to Chicago, Eligin, Ill., and Toront>, the bride travelling in a navy blue woolâ€"lace twoâ€"piece suit, with matching accessories. Upon their return they will restde in Timmins. Outâ€"cfâ€"town guests were: Dr. and Mrs. C. T. Fink, Mrs. George Fraser and Mrs. E. H. Blackburn, Ottawa; Mr. and Mrs. J. A. Fink. the Misses Levda and Mrs. E. H. Blackburn, Ottawa; Mr. and Mrs. J. A. Fink, the Misses Leyda Antoinet‘e and Laure Fink, Mr. Lawâ€" rence Fink, and Mrs. H. Morel, Maittaâ€" wa; Mrs. Leyda Yates, New Liskeard; Miss B. Bannon, Sudbury; Miss B. Patâ€" ry, North Bay; Mr. Rene Bourgeault and Mr. Eugone Bourgeault, Sudbury; Mrs. J. E. Bourke, Timmins; Mr. Joâ€" seph Bourke, Montreal; Mr. Emmett Smith, Haileybury; Miss Elmira Mcâ€" Donald, Alexandria; Mrs. E. B. Kelley, Anna and Tedidy RKelley and Miss Mamic Kelley, all of Renfrew. Showers in Honour Miss M. Rochefort it‘s the people she tells it it out. Miss Marie Rochefort, who will beâ€" come the ‘brids of Mr. Joe Cantin, on August 1l7th, was guest of honour at two showers during the past week. The first, a kitchen shower, at which Mrs. Jozr Rochefort, aunt of the brideâ€" toâ€"be, was hostess, was held at 30 Sixth avenue, on Wednesday night. Game: were played, the winners being Mrs. C and Mrs. Lacroix. A delicious lunch was served by the hostess and the evening was a very happy one. The laâ€" dies present were: Mrs, Emile Cantin Mrs. Edmund Rochefort, Mrs. Adjuto: Blais, Mrs. Z. Richer, Mrs. Lacroix, Mrs L. Beaulne, Mrs. C. McCann, Mrs. S Poirier, Mrs. David Martin, Mrs. Albert Bouchard, Mrs. Robert Guillemette Bouchard, Mrs. Robert Guillemette Mrs. Edmond Savard, Mrs. Thoma:s Harris, Mrs. Omer Gauthier, Mrs. Pierrc Morin, Mrs. Sarah Audet, Mrs. Davic Lapairie, Mrs. A. Rochet, Mrs. C. Black Mrs, H. Guillemette, Mrs. A. Rochefort Mrs. J. Tremblay, Mrs. A. Cantin, anc the guest of honor. Miss Marie Rocheâ€" Brideâ€"toâ€"be the Guest at Pleasintg â€" Events Last Week. Blairmore Enterprise:â€"A lady icorâ€" respondent writes us an indignant deâ€" nial of the old saying that a woman cannot keep a secret. She says it isn‘t the woman that gives the secret awayâ€" The second, a miscellaneous shower was held by Mrs. A. Audet at her home 13 Tamarack street, on Thursday evenâ€" ing. The gifts had been arranged in : large circle in the centre of which a stool bearing the name of the brideâ€" toâ€"be, and each gift being attached to the lamp up above by means of a string thus somewhat representing a prize draw. The ladies who attended this shower were: Mrs. Charles McCann Miss A Brazeau, Mrs. E. Cantin, Mrs L. McNeil, Mtrs. L. Brousseau, Miss J Carbonneau, Miss D. Brazeau, Mrs. E Bouchard. Mrs. Joe Rochefort, Mis: Martha Martin, Mrs. A. Rochefort, Mrs A. Rocshet, Mrs. J. Tremblay, Miss Marie Audet, Miss Jean Audet, Miss G Rochefort, Miss S. Savard, Mrs. D Martin, Miss T. Pilon, and the guest oi honor, Miss Marie Rochefort. the gue fort. â€" J. Alderic Roqmond * VICEâ€"PRESIDENT to that let Wedding Thursday at Church Nativity A quiet wedding took place in Church of Nativity on Thursday ; p.m. when Mary, daughter of Mrs. M. Shuster, of Timmins, beci the bride of Mr. Walter Umphress, of Mr. and Mrs. Umphress of Kapus) ing. Rev. Fr. Gabriel officiated. The bride was attired in a dres: pink and blue silk with white acces ies, and carried a bouquot of roses fern. She was attended by Miss Kazime1 Morris as wearing a tw« piece dress of white silk with matchir accessories. Mr. Marshall Umphress, brother ( ‘he groom, atterded as best man. After the ceremony the bride an groom received their friends at t home of the bride‘s parents, 32 Mon gomery avenue, where a wedding su} per was served. On Friday Mr. and Mr. Umphress l« on a honeymoon trip to Kapuskasit They will make their home in Timmi Euneral at Sudbury of Former Schumacher Citizen A resident of Noranda and a pioneer Jf Northern Ontaric‘s mining and railâ€" oad construction, Robert MacDonald was buried last Wednesday afternoon n Park Lawn cemetery, Sudbury. Rev,. Roy Stewart, of, Knox Presbyterian ‘hurch, officiated at ithe funeral serâ€" /iog held from Jackson‘s Funeral Home, 33 Larch St., at 2.30 o‘clock. The pallâ€" Jearers, all old friends of the late Mr. MacDonald. were: K. Storms, William Hall, J. Latraille, Wilfred Letck, Alex McLean and John Symons. The late Mr. MacDonald was a stationary engineer it Noranda and died Monday afternon while carrying out his duties, He was well acquainted with the mining inâ€" lustry in Northern Ontario, having vorked at Creighton mine, the old Britâ€" ‘shâ€"American mine, Schumacher and Cobalt. He was also a former resident f Sudbury, leaving Sudbury 10 years ago to take up residence at Noranda. He was employed by the CP.R. when Jhe railroad was being pushed through Port Arthur on its way westward across the Dominion. He was 73 years cid and was born at Pictou, Nova Scotia. He is survived by his wife at Noranda and me brother in Pictou. Remains were r1ccompanied to Sudbury by three of his friends, James T. Kirkwood, Walter Turner and J. J. Keaney, all of Norâ€" inda. Forbes Magazine:â€"Largeâ€"size woâ€" men‘s shoes are used in window disâ€" plays in Denmark. Seeing them, woâ€" men with large feet believe that theirs ire average; women with small fset are dattered. MONDAY. AUGUST 16TH up