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the ype, rom October 23. Lesson IVâ€"The Call of mm es i onn: The Prophet, Kings 19;: 13, 20; Amos 7: 14, 15, Isalah 6: 1â€"8. Go+â€" 1 den Toxtâ€"And I heard the voice of the Lord, saying, Whom shall I send, â€" and who will go for us? Then I said, Here am 1; send me.â€"isaiah 6: 8. ANALYZING. I. THE CALL OF ELISMA, 1 Kings 19: 19, 20. II. TtE cauL or amos, 7:10â€"15. IIIL. rtiaek caLL or ISsaiax, Isa. 6:1¢@ IxTrrRovuctionâ€"The call by God of incividual men, and of a nation, to rroat and specially important tasks is recognized again and again in Old and New Testament story, Abraham is thus called to be theâ€"leador of miâ€" grating tribes and the inaugurator of « new cra of civilization and of reliâ€" glon, Jeseph to be the savior both of his own fo‘k and of Egypt in years of famine, Moccs to be doliverer of his Lâ€"mta feara hondaca their leader and Sunday School pbet n;. us y Ts e ut | _ RAWKC &o .4 T 1 Te ; coverad a large part A f&ta\"s lnew e>ntury BC., that is the { (%5’\" f. : n B.C. 909 to 831. That of [A}fi 1~ % Seql a, Isaiah and Mica was in ‘“;‘/ ) ( *= > and latters part f the . $ i meti s /‘)J tury. a C ?:‘: ‘ a4 a native of Tekca, a tow"1 § | about five miles south t E A â€" , on the I rder of the rugâ€" ‘ * 2L LE Indab which drots 'â€"\ x 1 n H aker IT id Sea and th 1t H â€"=~,\ ance with the outside world (chaps. 1 : and ?2). No dowbt he had heard the | \| teaching of the prophets in his own 1\ town on now moon days and Sabbaths I\ (2 Kizs 5:23), and he may have 1t h travelod abroad to the markets of northorn Israel or of Egypt with his bun?cs of wool for sale. x Although a native of Jurah, his mescages of warning and exhortation wore addressed to the pesple of Isracl at the great northern sanctuary of Bethâ€"]," It was a time of prosperity, of wealth amt luxury, and of the vices which go with luxurous solfâ€"indulgâ€" ence, in the latter part of_ t!se“ign‘g Yoign of Jerovtam i1 ({09â€"i40 D.W.}« Amos‘ mescages contain a ringing call to righteousness, and to sincerity and truth in religious worship (5:21â€" 24). It is because of his prediction of swiftly coming doom on king and reople because of their iniquities that he arouses the wrath of t‘hemch:ie{ Isaiah, cartor &3 Kir: Uz Uzzah‘s prieâ€"t of the royal sanctuary at Bothel (vs. 10â€"13). III. tu® caut or IsatAH, Isa. 6:1â€"8. Isaiah, of Jerusalem. beB his careor as a promnhet in the y that Kirt Uzz‘ah ded, about B.C. 740. UzzaW‘s long reign in Judah (B.C. 700â€"740), like that of Jeroboam II in Israch was comparatively peaceful ami prosperous. _ But danger now threatoned theâ€"e little kingdoms from the rapidly growing empire of Asâ€" svria, which was extending its conâ€" quests westward, and still greater Congor from the growing evils within which were corrupting the life of the poople. For forty yvears and more Iâ€"aizsh was the faithful monitor and councclor of king and people in Jeruâ€" ~alom. â€"In the story of his vision and call we see (1) his conception of the majesty of God entbroned in holiness; (2) his realization in the holy presâ€" ence of his own and his people‘s unâ€" m n en ons d F ence of his own and his people‘s unâ€" cleanness; (3) his experience of forâ€" wivenses and clearsing thrqug'l’_l‘or_n_\â€" thet with the altar firs. and (4) his ready response to the divine call: Here am I; sond me. A Homemade Hammock £1 the 1 Which Did He Do? {anount erring son)â€" & to give him all th hammock S gether, eithe machine, ba s, or by han very firm lurab he children may burlap bags in w d which may be th Shine From Cloth store Do not TIP iving them double ck stronger. â€" Sew . either with coarse ne, back and fourth y hand, using twine frm stitches Sew he shine from longâ€" an emery board or mery paper and rub it v a rotary movement surface. This raises ‘onstant rubbing has ; the material. n W Al »kins : together so that vide as the sacks ide hem at each firmly, also, Run k into cach hom. ask by ropes atâ€" the ends of the son)â€""At last all tha rope he comfortable h ‘ad3 doâ€"hang n Fencing For Sheep. es n s ed outsid One of the principal reasons given three of by farmers for not keeping sheep is survived the dificulty of fencing the stack. C lserr l es 2 !p \ The Department of Agriculture at O :: s tawa has recognized this difficulty In and through the Live Stock Branch tric is giving encouragement to the proâ€" and viding of proper fencing.. One of the & to services of this Branch of the Departâ€" last ment is the assistance it gives to the Exp organization of sheep clubs made up taric of memberships of boys and girls of hun« teen age or members of Junior Farmâ€" per} ers‘ organizations. In addition to 48 helping these clubs to procure breedâ€" and ing stock, Including pure bred maloes, All members are helpsd to procure loans that for the purchase of proper sheep fencâ€" whi ing. That is to say, any member ot in 1 a club in good standing who is preâ€" Now pared to provide oneâ€"quarter of ahe :1 ~cost of a new fence, is enabled by whi reason of his membership in the club the â€"to borrow the other threeâ€"quarters of sho the necessary expenditure for buildâ€" fee E ing the fence. To do this, however, ing y ho must satisfy the bank in his local Y°° district that the loan is justified to noi ° secure a suitable fence. Further parâ€" lig] p ticulars as to the assistance that the wh , Department of Agriculture is preâ€" fer p pared to give to sheep breeding are a e given in Pamphlet No. 76 of the Deâ€" US! 4 partmont of Agriculture at Ottawa, the â€" which gives specifications for a suit. 49 1 able sheep fence, which it is recom: pr f mended should not be less tran 42 sh ‘: inches high, with not less than seven fto _‘ line wires, 16 stays per rod, with the 19 ». top and bottom wires No. 9 gauge and al . the intermediate wires of 12 gauge. of s When it is necessary that the fence th e shall keep back cattle and horses, the D 'lpamphlet recommends that the fence pé ‘ must carry in addition one strand of\ H barbed wire and preferably two. ’I‘he] corner posts of such a fence must be Eproperly anchored and the posts set' alll not more than one rod apart. ;‘y‘ Wintering Bees. 1| On account of our long winters the of successful wintering of bees is an imâ€" of portant factor in Canadian beekeep-! le ing. This can be casily done yheu‘ itt one knows how and the proper procéâ€" ly dure ies described in a bulletin on* he Wintering Bees available at the Pubâ€"| nis lications Brauch of the Department | ng of Agriculture at Ottawa. The long iig celd winter in most parts of Canada | 1iu not as hard on bees as might be | | traagined andâ€" advantage mMAY be | | taken of it to give the bebs a comâ€" | \ plete rest instead of â€" having them | blo‘ wear themselves out with useless acâ€"| be tivity as they often do in milder cliâ€" | ich mates,. To live through the winter | roâ€"‘ months the colonies must be well | rip filled with young boes, be provhledl ble with an abundance of good wholeâ€" ew | some stores to last well into the folâ€" rse lowing spring, and be given sufficient | rth | protection to prevent waste of energy ‘ ine and life in the production of heat. Tol ow onsure sufficient young bees cach colâ€" hat lrmy should be headed with a prolificll cks | queen at least 6 to 8 weeks before the | aeh ‘nnrmal cessation of broodâ€"rearing in | Run 'IOhe fall. The bees must be given at j om. | least 40 pounds per colony of the best | atâ€" | grace of honey or sugar Eyrup in the | the {fall before the winter cluster is formâ€" jed. For outdoor wintering the cases ‘muct bo large enough to hold sufâ€" ifiuient packing and must be tight to provent the packing from becoming Iwet and the apiary should be surâ€" | |lrmm(led with a good windbreak. For ‘ccnar wintering the cellar must be '!well insulated from outdoor temperaâ€" | tures and kopt at from 45 to 50 deâ€" | grees F. The cellar must also be | kept dark, fairly dry, and be well venâ€" | tilated. After being placed in winter | quarters the bees should not be dis | turbed. | a PC . POP ARRERTC Cns a number of surplus queen bees to ba ‘ used the next spring for lntroductton‘ to colonies that may have lost their. qusens during the winter or to re-‘ place weak or failing qusens in the: spring. That it is quite possible to do this is fndicated in results obtained in an experiment conducted at the Kaâ€" puskasing, Ontario, Experimental Staâ€" tion. In preparing the hives for winâ€" ter four of them were equipped with ;tlghl-fltttng division boards, and the entrances were closed in the centre \to provide a double entrance to each hive.. Both sides of each hive were Lmade quite strong with a plentiful | supply of bees an deach haif given a Farm Notes tion. In preparing ! ter four of them w« tightâ€"fitting division It is Wintering Extra Queen Bees. is often advisable to winter over sttz queen. Two of the twin colonies were wintered in packing cases in the bee yard and the other two were placed in the cellar. The four queens packâ€" ed cu‘side all came through alive and three of the four placed in the cellar Fisctric Lights for Laying Hena. In order to find out what effect elecâ€" tric lishting has on °E§8 production and the gereral development of hens, a toat has boen carried on during the last three years at the Kapuskasing Experimental Station in Northern Onâ€" tarto. In each of the three years one hundred pullets were used in the exâ€" periment. . They were cqually divided as to weight, gencral development hundred pullets were used in the coxâ€" periment. . They were cqually divided as to weight, general development and brecding into pens of fifty each. All conditions â€" were, similar except that one pen got. no electric light while the other was lighted from four in the morning unti1 daylight from November 1 to April 30. The rosults of the experiment, which are givon in the latest report of ; the superi‘endent of the station.t‘ show that lights have a favorable et-'l fect on the number of eggs laid durâ€"| ing the winter months, as the ‘thl‘eei year averago showed an advantage ot| nearly 500 eggs for the pen withx lights. At the same time over the | wholo year the pen with lights latd, fewer eggs than the one without | lights. The biggest advantage in the | use of lights would appear to be ln?, the fact that more eggs are obtained | during the winter months when the} price is high. The experiment also. showed that lights have very little efâ€" fect on the body weight of laying pulâ€" lots during the winter months.. They also have little effect on the amount of feed consumed ,and therefore on the cost of feeding.â€"Issued by the ~Director of Publicity, Dominion Leâ€" ‘ partment of Agriculture, Ottawa. 3 "Father, is it true that mean generogity?" "Yes, generosity of Nature." ONTARIO ARCHIVES TORONTO _ that big ears "Â¥es, mMy 800, Preserving Fruit Without Sugar It often kappens thet one can get & quantity of frait, but not nearly enâ€" ough sugar to do the carning in the usval manmor. At such times it is worth whilse to know t:at all kinds of fruit may be presorved for winter use . without any sugar at all. Sach fruits| may be used later for making jolly er| pics, for salad purposes, Of for sauce. In the latter caso, the fruit is best drained from the juice in the jar and the liquid used in:tead of water in | | making aâ€"sugar syrup to sult the taste. % ;Add the ruit, bring to a boil, then j3, ‘leave to cool and to absorb some of | . ‘the sweetness before it is gerved. ‘ \ _ When there is no sugar to belp{' ‘preserve the fruit, especial care must 3 | be taken to can the product the day it f‘ ‘is picked and to have ready new can U rubbors and thoroughly sterilized Jars |* ‘and covers. Prepare the fruit for canâ€" ,' 'lning by washing, peeling and coring | ‘it in the usual way, then bring the ‘ifrult to a boil in just enough water to | ,"cover, and pack it, hot, in hot aterl-\ |lized jars. While adjusting the rubâ€"| ,{bers, bring to a boil the liquid left in l,the kettls, then fill each Jar with it t |and adjust the cover so it will not be > ) tight. Put each jar into the cauner as 1| soon as possible so no heat will be izylost. If the water bath is to be used, e"(he water must be close to boiling o | when the Jars are get in. Sterilize for â€" the jength of"time necessary for the 1â€"| product being canned, according to y |the outfit used. _ When the fruit is t | done, screw down the caps, test for n !leaks and leave in the kitchen overâ€" ~°‘n1ght. Next morning, wrap in newsâ€" @â€"| paper, to prevent blanching of the \rrult, all Jars that look as if they were in perfect condition,andstore them in & cool, dry place. Any fruit that looks PW n cectiu e aices "e éfisxfilclohs should b other sterilized jars EM eR nnt If the open kettle method is preâ€" ferred, cook the fruit in the water unâ€" ti1 it is done, then can it in sterilized ' 2 uns o Siecat nvennar.amt seal at jars in once. Quinte added 10 #91°0°C0°C U u«d by this method gives splend{id results. " The quinces should be put through the food chopper so the fruit will bel thoroughly cooked through when the apples are done; or, the water used on the apples may be that in whlchl quince peelings and pits were boiled when that fruit was being prepared for other â€" dishes, and â€" then strained, Crushed or chopped canned pineappe iused with pears in the same way makes them quite a novelty. When iapples or pears Aare lacking in flavor, I _lahk anmhinations aro especially deâ€" Crushed or chopped used with pears i makes them quite apples or pears Aare such combinations girable. By this method, the fruit is brought : to a boil as previously described and; packed hot into the hot sterilized jars. | The cans are then covered and seti into a hot oven and the fruit is baked | until it can be plerced with a straw. ‘There is enough water on the fruit as it comes without special draining . from the kettle to last until the heat brings out the juice, hen the juice boils up from the bottom of the jars and the fruit is cooked in‘ that and in the steam. When the fruit is done, l1 the jars from one or two of the cans, adjust the rubbers and seal. To be absolutely sure of sterilization when there is no sugar t9, help preserve the fruit and cans have been openeq for refilling, some experts place the ?lsealed jars immediately in A bath of ]bolling' water to cover and boil for 5 ; minutes longer. Fruit can also h sugar is lacking. simple and apples are sp]ell(“d whe1 way. Incidentally years. When the} they may be tak washed and bake pared as one wou Fruit can also be sulphurized when | ugar is lacking. The method is very simple and apples, pea‘s and penches' ire splendid when preserved in this way. Incidentally, they will keep for years. When the} are wanted for use, they may be taken from the crock, washed and baked or otherwise preâ€" pared as one would fresh fruit, They\ make excellent preserves because they | retain their form and become perfectâ€"| 1y transporent. Softâ€"seed pearhes'l preserved by this method may be eaten with sugar and cream with as much pleasure as the day they were picked. Another advantage is that if truit put, up in this way happens to get frozen, it dois not spoil. The fruit must be freshly picked. Peel, core and cut into quarters pears or apples: peaches should be peeled _‘ 2 Lolvas Put each 2 gallons of the ly transporent. preserved by th eaten with sugart much pleasure a® The fruit must Peel, core and cut or apples; peacths and halved. Put : the ds;xflaflfmanner and seal added to applesauce put up Canning By Baking Suiphurizing be canned over in Fruit Widow of leader, ha: fruit into a thin cloth sack or a splint ; basket. Have ready a sugar or a flour barrel with the bottom intact and in it place a skillet or some other motal container holding live coals, Haye a\ rtick across the top of the barroel on the inside, and on this bang the bn-f ket or bag of fruit. Also have ready . a closeâ€"fitting cover and just before covering, put on the coals in the skillet 1 tablespoonfal . of sulphur. Cover the barrel quickly and leave the fruit in it for 80 minutes. Then put it in stone jars, jJust As it is, and cover with a thin eloth. That is all thero is to it. Women preservedl a great deal of fruit by this method beâ€" fore the days of glasa Jars and rubber rings. 6 FToronto, Ont.â€"The Canadian Profe®s slonal Hockey League, which operated C ’for the first time last season, held a |! reorganization meeting here recently, C ‘when a number of matters that creatâ€" | ! led dificulty and confusion last winâ€" " ter were cleared up and the circuit ’ may be enlarged from a fireâ€"club leaâ€" f gue to one of eight clubs. Toronto, (1 Kitchoner and Detroit were m'u\ted\‘ franchises, the price being $5000 each. ' The Toronto team will be a farm for the local Natlonal Hockey Leaâ€" gue Club while the Detroit club will }be a feeding organization for the Deâ€" troit Caugars. These two clubs were / admitted dofinitely, while Kitchener was taken in on the undersianding that an artificial ice plant be installed ‘ ‘betore the opening of the season, abo @ ‘Nov. 15. Buffalo made application, but it was held over pending further inâ€" .| formation of the situation in that city. d President Frauk Calder of the NH. L attended the meeting and the agreo l‘ment between the two organizations \| was clarified considerably. 1t was daâ€" "Iclded that in the future players sent back to the Canadian league from the lN.H.L. could be recalled only when ; | walvors had been givon by all clubs q in the Canadian Leagu®. Players , | bought from Canadian Leaguse teams ; | caunot be delivered unt!1 the end of ‘di the playling season, The schedule , | which will open about the middle Of ; | November, will be drawa up in a week ** ar so. The NALL. playing rules were â€"~ Wanted, or 80. _ adopted Rushing some wheat from bine" to his farm feed mill, kenhagen, of Agar, §.D., gr0 | graham flour from which imsde "gems," Twenty mir | the wheat was cut the gem | the table. Walkenhagen be ids a world‘s record and it P Kggâ€"â€""Wotta life. We‘ll oither be fried, boiled or Eo into cold storage!" "A girl sometimes does get credit for looking smart, it her tatior isn‘t." Shemâ€""Wwe thing on board, Noakhâ€"*"Yes, | Shemâ€""Well, can‘t find m®y where."â€"John ] has xxx_n:;'riod Eugene Chen MNme. Sun Yet Sen ¢ the Chinese Nationalist ian Hockey Rearranged shing some wheat from his "comâ€" to his farm feed mill, C. L Falâ€" agen, of Agar, §$.D., ground it into am flour from which his wife ; "gems," 'l‘wentj minuteg after wheat was cut the gems were 0n able. Falkenhagen believes this world‘s record and it probably is, A New Record Two of a Kind "We have A PAiT of everyâ€" board, haven‘t we?" "Yes, we have." "Well, I hope you‘re right. 1 I â€" my swimmingâ€"pauts . Any â€"John Bull‘s Summer Arnual at Once, a Derrick. Sad Fate League, Players dian Leaguse teams d unt!l the end of n,> The scheduls, bout the middle of drawa up In a woek wlaying rules were Oyster scrapple is a very popuar breakfast dish in Maryland. Add half a cup of cold water to one cup of cornâ€" meal, then three cups of boiling water and a teaspoon of sait and cook in & double boiler two and oneâ€"kalf hours, then add threefourths of a cup +A cooked, chopped oyste‘s, cook anothér half hour and pack in a greased pan, ‘ In Virginia oysterâ€"sweet potato cro» |quettes aro a popular luncheon dish, \‘To two cups of cold masked aweet poâ€" tatoes add one cup of oysters which have been cut in pleces, and one cuP of aweet milk. Btir in two well beatâ€" ‘en eggs, one teaspoon of sugar, balf |a teaspoon of salt and a dash of | cayenne. Form into balls, rou in \beaten egg, then in crumbs and fr7 in deep fat. To ml;ar; for serving el}oe thin, dip in flour and fry in hot fat on both sides. Oyster turnover is made ») HAM a cup of fAnely chopped cooaked oysters with a cup of cold boiled potatoes, chopped fine, add a teaspoon of minced parsley, a teaspoon of salt and an elighth of a teaspoon of popper; molsâ€" ten with hot white sauce, turn into & greased an and cook gowly wÂ¥sl well browned, fold over Jike an omelet and serve garuished with strips of red or green peppor. Serves four, Oyster Toddle Oyster toddle is a kind of chowder, Chop a quarter of a pound of fat, salt pork and cook slowly until, well dried out. Add two cups of gliced raw poâ€" tatoes, cover and cook in the fat unti® very tender. Pour in two cups of hot milk and cook five minutes. Thicken ‘with ope teaspoon «t flour worked into one teaspoan of butter, Add three cups of washed oysters, sait and pep per to taste; remove from the fre a# soon as the oysters suffie. Serve hot with toast poluts. Serves six. aÂ¥ Oyster Bundles Oyster bundles will be found very appetizing, . Take thin slices of the white meat of turkey, «21 ead over each a thin slice of bacon and rall the two around an oyster, so as 10 form little bundles, Tie each securely, place in a baking pan and bake long enough to ‘oook the bacon. Serve garnished with parsley. * ‘This oysior ple 18 @U04 WE ATta bit diferent. Make a good beef hash and season it highly; motstening it with gravy. Lay it in greased baking pan in alternate layorks with large 0y8â€" ters, cover with a biscuit crust, putâ€" ting a funnel in the middle to carry off the steam, and bake brisk!y. galt, pepper tablespoon C ened in soY spaons of thick cream; seasod nCn gait, pepper and paprika. Adad ons tablespoon of powde.rej ge‘atin, softâ€" ened in soven tablespoons af water, Fill smaill wet molds balf Tull of aspic jolly, embedding one oyster in each, When set All up with the »yster cream. Turn out carefully when firm, Fight small molds. Baked With Mushrooms Baked oysters with mushrooms aro delicious. One quart of oysters and halft a can of mushroms. Place a lay er of oysters in a biking dish, sea son with salt and pepper; sprink! \over this chopped mushrooms, cove 3 tss us â€"~apad ) serve at »nd rub thr Baked With Mushrooms Baked oysters with mushrooms aroe lelictous. One quart of oysters and ralft a can of mustroms. Place a lay» er of oysters in aA biking dish, seaâ€" son with salt and pepper; sprinkls over this chopped mushrooms, cover with cracker erumbs moisten with milk and dot with butter. Proceed in this manner until the dish is full; the last layer should have A well beaten egg in the milk the mixture is mo‘stâ€" ened with. Bake in a moderate over 30 minutes. . Hot Sandwich Make vory thin slices of toast, butâ€" ter @«nd «pread with anchovy. paste. Have ready a pint of ont}era;cooked two minutes in A half pint of water, drained and seasoned with salt, peppOr and French mustard and chopped fAne.â€" Put them over the toast, sprinkle with cracker crumbs, butter lightly and put in the oven a few minutes, and add a plece of toast to the top before serving. y Theos Londonâ€"Oslo Line Opens New Direct Telephone Service Londonâ€"The completion of the task of linking UP British and Scandinaâ€" vian countrigs by telephone will be an achievement when the direct Londonâ€" Oslo service opened Oct. 1. The Lon» don to Stockholm lin®, which it i# claimed is the longest direct service in Europe, wWas opened during the laprinz during the annual Congress of Intarnational . Chambers oft â€" Com ‘ merce: â€" * C Te i06 C000 uis enR With Sweet Potatoes merce; A Day charges from London to Oslo are 23c. 64, for a call of three miry utes, and the night charge is 13s. 64. It is understood that the route is vie Belgium, Holland, and Denmark. & Checkerboards are now being mantâ€" factured of sheet steel, with ut checkers magnetized to prevent thet accidental displacement. will this ROOUE! " D stit moare the ‘"noext tend to f Automobile â€" drivers why oJmpo} elderly persons and children to stand on the bighways while they speed by, and pedestrians who walk right into a DL C o omcs Cerodfine socbonortits wBu pexeoaereiel it o c 00ttik stream of swift mev/hig waftc should get together and sign a paÂ¥s® nect. Oyster Turnover through a sters; mix of thick cre Beef Oyster Pie tor pio is good and Just a + O Maln & #608 beef hath Oyster slow up still more is made by mixin® a very popular Creams a M 8 1 Lt h marge is 13s. 64. the route is vie 4 Denmark. whwy â€" compel aibleâ€" with + Doit un 1