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- With The British Navy in War Time HE Standardizing of Ships has been recently introduced into Great Britain, and the many great shipyards-in the little isles are busily en- gaged in tuining ships out just as Henry Ford turns out motor cars. The necessity for the standardizing of ships has been brought about by the ravages of the Hun submarine on the:high seas, and every effort is now being put forward by the great shipbuilders-in England and Seotland to cope with , the loss by speeding up shipbuilding. The standardizing of construction was consequently introduced. The accompanying illustrations demonstrate what developments have been made, and while the war certainly has its sadness, it has stimulated the initiative genius of the Britishers. The result of the standardizing of ships means that Great Britain can successfully defy the largest conceivable output of submarines by Admiral Tirpitz and his myrmi- doas. (1) Standard ships in various stages of construction between decks, (2) Memtit work on deck of an almost completed ship. (3) A standard ship, showing the stern and screw. (4) Construction work on deck. (6) Constructing a standard Ship--preparing a hawse pipe. (6) Cutting a porthole. (7) In the Work Shop Preparing Parts--Punching holes in thick plate and rivetting. (8) At work on deck. (9) Winter rye at Indian Head, Saskatchewan, he i" EL peter " F Ee aw f.56a oa sgn 4 " REATLY increased production of ba rye is one of the marked devel opments of agri unural activity. 'Canada "in 1917 produced 3,857.00 : bushels of rye--a milifon more than in the previous year--and while wheat will always be the premier crop of this country, and while Canada Is stilk a very long way behind Russia, France and the United States in the produc- tion of rye, there are indications thal the future will see greater attention paid to this cereal than previously. The consumption of rye bread instéad of wheat bread is given as one of the reasons for the increased production.' 'There was a time when ignorance of its' food value had created a prejudice against rye bread in the great wheat] eating countries] but thio necessity of conserving wheat has resulted in the | adoption of rresbread, and simultane ously, we have al} discovered Low pal atable ft is. The dining car service of _ the Canadian Pacific Railway did wach a 1 Jutrodice it to the Canpdien 3 public i fo pofiujatize its use. The Province in 1817 the a or 55.008 acres being cultivat ne EE Aaiese sy being. "