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ty ur, a quarter teaspoonful of sal me tablespoonful of butter; one teaspoonful of baking soda, one tea- spoonful of cream of tartar, one teaspoonful of sugar. Rub the but- ter into the flour; add the other ingredients, them make uickly Anto - a soft dough with 'buttermilk. Divide into four piec- es, make each piece smooth and round; roll out, divide each piece into four small scones. They ought nob to be handled much or they will _ be tough. Oven Beones.--Kub two ounces of | butter finely intv ome pound of flour, add one ouncé of sugar, a quarter of a teaspoonful of salt, one teaspoonful of carbonate of so- da, two teaspoontuls of cream of tartar. Beat up one egg, put half of it into a cup, then with one-half of it and some sweet milk make the other ingredients into a soft dough. Knead it a little on a floured baking board, divide it into five pieces, make them smooth and roll out, not too thinly; cut them into four small cakes. Lay them on a greased baking tin, brush them over with the egg, and bake them in a hot oven for tem ninutes. Two ounces of sultana raisins may be added. The dough should always be lightly handled. : * Potato Scones (Nu. 1).--These may be made with potatoes left over a dinner, but they are much nicer + prepared with potatoes freshly boiled. Put potatoes, mashed, on a baking board, and add as much flour as potatoes will take in. Then form in little rounds, pat lightly out with the hand; add a little flour; bake on a griddle. When cool roll up in a towel till wanted. ~These will not keep more than a day, and can be used at once. Potato Scones (No. 2).--8ix or eight potatoes, flour, salt, and a little sugar. Peel and boil the potatoes, with salt in the water; steam and mash. Take out a large tablespoonful on the bake-board, and add to it half a teaspoonful of | tracts in equal quantities. v tablespoonful of | give a new flavor to the cake which until it feels |18 really more delicious than using sugar and one flour. Knead this firm; it will take up nearly all the flour; then sprinkle some flour on the board, roll it round and quite ' thin. Cut in quarters; prick all over with a fork, and put the scones on a hot griddle for about five min- utes. Serve hot. Potato Scones (No. 3).--One pound of cold potatoes, one ounce of butter, one or two tablespoon- fuls of milk, about quarter pound of flour and a pinch of salt. Peel end mash the potatoes, warm the milk and melt the butter in it. Mix the potatoes, milk and butter, add the salt, and work in as much flour as the paste will take up. Roll it out very thinly; cut in rounds. Place them on a hot floured grid- dle, and cook for about three {in- utes on each side. COOL DRINKS. Egg Milk Shake.--Put two table- spoonfuls of finely crushed ice in a glass; add two and one-half table- spoonfuls of syrup, one egg, and two-thirds of a cupful of milk. Shake thoroughly and strain into a glass for serving. A little nutmeg or cinnamon may be added if de- sired. Cocoa Eggnog.--Beat the white of one egg until stiff and add gra- dually while beating constantly one teaspoonful of sugar, one teaspoon- ful of breakfast cocoa, and a few grains of salt. Add to one-half the mixture while beating constantly three-fourths of a_cupful of cold milk. Turn into a glass and pile remainder of liquid on top. i Pineapple Lemonade.--Make a syrup by boiling two cupfuls of water and one cupful of sugar ten minutes. Add juice of three lemons and one can of grated pine- apple. Cool, strain, and add one quart or four cupfuls of ice water. * Canton Punch.--Chop ' one-half pound of Canton ginger and add ou) of xr.and four of cold oh wang apd oe minutes. , one cup. or, one-quarter cupful cream, two tablespoonfuls of boil gether, Add boiling water and at. Then add cream and beat un- til foamy. Add teaspoonful of le- mon: extract. . Orange Pudding. --Make a cus- tard (cooking it in a double boiler) of one pint of milk, one tablespoon- ful of cornstarch, yolks of three eggs, three-fourths of a cupful of sugar; boil it until it thickens. Then remove and set aside until it s. Have the whites of three eggs inthe meantime where they can cool. While the custard is cooling break three or four oranges into shreds, re ing all seeds and pulp and sugar we. Whip up the egg white until stiff and fold gently into the custard; then lay on top the shredded orange, after remov- ing some of the juice, and serve with or without whipped cream. TESTED RECIPES. Jumble.--Measure one quart each of cherries (after removing stones), currants, gooseberries, and rasp- berries, after washing and stem- ming. Place in preserving kettle with a cupful of water and when scalded add five pounds of sugar and cook slowly, stirring frequent- ly, until of the consistency of jam; then seal in jars. This combina- tion is as good as it is unusual. Spiced Gooseberries.--Place in a preserving kettle five pounds of gooseberries, capped and stemmed, one pint of vinegar, four pounds of sugar, and two tablespoonfuls each of ground cinnamon and cloves. Cook all slowly for about two hours, stirring it often during the last half hour, as it scorches easily. Seal in jars. This keeps indefinite- ly and is excellent with either cold meats or to serve with steaks. LITTLE HELPS, { | of cold water take one- Try mixing lemon and vanilla ex- It will either extract alone. Bealing Fish.--The busy house- wife will have no further dread of preparing fish for any size family if she will try dipping the fish in scalding water--the scales are then removed with no difficulty and much time saved. Washing Lace Curtains.--To do up lace curtains nicely without stretchers, wash and starch with- out much rubbing or wringing and hang lengthways on the line. Place opposite scallops together and pull the whole curtain straight. The starch will stick the opposite halves together, no pins being needed. The curtains will be straight and even and no ironing will be neces- sary--only a pressing of the scal- lops. Mock Candied Cherries.--It is sometimes impossible to procure candied cherries for festival -occa~ sions, but if large cranberries are carefully prepared as follows you may have a dish of dainties just as gbod as the most expensive of can- died cherries. Wash and pick over carefully one quart of fine cran- berries. Place in 'a saucepan one cupful of water and three cupfuls of sugar and.let this boil for about five minutes. Place the cranberries in a large flat dish and pour the boiled water and sugar over them. Let them stand for about eight hours. © Then place berries and syrup on stove and boil until quite transparent but not until berries] break. Drain off syrup. Place ber- ries on large platter on which brown paper has been spread. Bprinkle with granulated sugar. When thoroughly dry pack in wooden box, if possible, in layers with paraffin paper between. ' 1 Flannels.--To a two gallon pail ird bar of ol water, Work butter and sugar to- The ie act was symbolical to bring to Jehovah's attent haughtiness of the Assyrians. letter contained the threat nacherib, to the effect that no na- |} tion had yet resisted him suc fully. This warning was reinfi by the events which had brought the-Assyrian forces through a series of conquests to Jerusalem. It was a time of severe testing. But the 1King of Judah was no doubt forti- fied by the assurances of Isaiah. 15, 16. Hezekiah prayed--His in- vocation of Jehovah consists, first, of an address to him as the God of Israel, the reference to the cheru- bim signifying no doubt the two figures which were over the ark in the Jewish temple.. But Jehovah is also the God of all the kingdoms of the earth, a doctrine of the solitary divinity of Jehovah derived from the fact that he alone has created heaven and earth. y 17, Sennacherib, who hath sent to defy the living God--See Isaiah 36. 18-20. 19, 20. The work of men's hands . . . Thou art Jehovah, even thou only--The two ideas stand in con- trast. The worthlessness - and nothingness of idolatry are often pointed out by such contemptuous references to wood and stone (see Deut. 4. 28; 28. 36; 29. 17; Isa. 2. 20; 17. 8; 81. 7). in this extremity of the nation Jehovah is to show that in him alone abides the true power of actual Godhead. 21-35--The prayer answered in the form of a message from the great prophet. This word of the Lord has two distinct sections: (1) verses 22-29, whicn is essentially a poem taunting Sennacherib be- cause of his pride and declaring his doom. Verses 30-32 are a sort of postscript, addressed to Hezekiah. (2) The rest of the message foretells the certain deliverance of Jerusa- em. 22. The virgin . . . hath laughed thee to scorn--Isaiah anticipates the retreat of the = Assyrian king, and thinks of Jerusalem as intact. In the Old Testament, shaking the head means to act derisively. 23. Whom hast thou defied +-- Sennacherib is blind to the sort of being he has been trifling with, none other than the Holy One. He has exalted his voice in arrogance, and lifted his eyes in pride, not against Israel, but against the liv- ing God. } 24-26--Through his messengers the Assyrian has made vain boasts, and these are the blasphemy against Jehovah. With swelling pride and extravagant hyperbole he brags of his triumphs over all barriers. As a matter of fact no Assyrian army had set foot in Egypt, and Senne- cherib was not to. see his dream realized. 26. I have done it--Unctnsciously the aggressive Assyrians had been only the instruments in the hand of Jehovah. It was he who, through them, had been subjecting the for- tified cities and their inhabitants to such humiliations as those indicat- ed in the blasting of the unripened grain (27). 28. 1 know . . . thy going out-- Compare Psa. 139. 2. All the acti- vities 'of the Assyrians are under the closest scrutiny of Jehovah. Their raging and arrogancy (29) are. not to go by unnoticed. With hook and bridle Jehovah is to drag'them back like wild beasts. > 30-32. The sign--By a series of na- tural occurrences, Judah is to be made certain of her deliverance' from her trials, according to the prophecy of Isaiah and the eternal purpose of Jehovah. is year (701) the people must eat what groweth of itself, the scanty cro which eprings up from the shake! grain of the: soap, excepting naptha, Then and one heaping table- Pinging | dissolve | rough stone from a neighboring | which received no nster, oe after His leaving Po Sime he condueted ul campaigns, but never aga tempted to inva kos, had learned - his lesson, tha! Lord is God alone, HOW 10 BUILD A DIRECTIONS FOR THOSE WHO WISH TO BUILD, pea, 1 One House So Constructed Cost | ti Six Hundred and Thirty-Seven Dollars, The most delightful type of house for a summer home in the woods is the one built of logs, and if a loca- tion is chosen where good timber is plentiful, it need not be an ex- ensive kind of dwelling to put up. n selecting a site, the exposure, drainage and the best. possible view must be considered. The logs for building require al- most no treatment, though the bark must be removed from some wood before it"can be used. UNSKILLED LABOR USED. Three unskilled men built a house under the direction of one experienced carpenter, who also understood the construction of a chimney and knew how to handle the plumbing. When the logs were peeled the ends of each were notch- ed so,that they would fit together evenly. Then they were laid one on top of the other to form the square body of the house, and the space between them was filled in with plaster. Of course, the sim- plest and most inexpensive form for a log house is the square - box type, the partitions of which are built of milled lumber, but a much more artistic interior can be had if the partitions are of logs, also. In order to get this effect, the cen- tre room of this house was built first and the other rooms pieced on, the logs being notched to fit and make a closely matched joining. The doors and windows were cut out after the walls were up to the desired height, MAKING THE FURNITURE. The only milled lumber used in the construction of this house was the flooring, shingles, door and window sashes, joists and mud sills, All of this material was in the rough, except the flooring. The door and window easings were made from small split logs, and' the porch steps from large ones. The chimney is brick. ~ Most of the furniture in. this home was made of logs by . the car- penter after designs originated by the owner. The Lighting fixtures are particularly - delightful, being fashioned of pine . branches and cones and supported on heavy iron chains. The fireplace was. built of quarry, topped with a huge log. The buffet on the opposite side' of the living room was a rustic affair, also topped by 'a monster log, than to have a slab removed to present a flat surface for a shelf. AB TO FURNISHING. There are great po the furnishing of such 10 CB 5 of finished or unfinished materials | mills | for railroads, engines, tools, and other industrial ap liances are turned out in large smo liga ties. \ RRS The shops have been built at dif- ferent dates and vary actordingly, but as a whole they possess in a marked degree that order and cleanliness which are the most dis- tinguished features of German fac-. tories. This extends to the found- aries, where one usually finds dust, SMOKE AND CONFUSION. A specialty here is the casting of very large ingots of crucible steel. It is a "remarkable sight and an object lesson in German methods. Ingots of eighty-five tons are cast, a feat which is not attempted in any other place. The steel is melt- ed in pct erucibles, which are carried by hand and therefore con- jain no more than two men can iff. ) Socores of such crucibles go to the making of an ingot of considerable size and they occupy many fur- naces, which are ranged on both sides of the foundry, with the in- got, mould in the centre. At the signal the furnaces are opened and the crucibles drawn out and seized by a small army of workmen, who run them down to the mould and pour them in. It is clear that to do the thing on a large scale perfect method in preparation and order in execution are necessary. Thé-manoeuvre is carried out with military precision and promptness. In a moment the place is aglow with the white heat of the furnace, the figures run from all sides and come staggering down in pairs with the pots full of liquid steel. It is a scene of intense ac- tivity, but without confusion. One after another the glowing pots are emptied; the molten lead runs like thick soup and plumps in- to the mould WITH A BRIGHT SPUTTER. In a few minutes it is all over;the furnaces close again, the used cru- cibles are thrown aside and already the cast mass begins to congeal and change color, while presently it dulls to yellow and the tint dcep- ens as you-watch. The steel so made is the purest known," close grained, homogeneous and uniform throughout: 5 This- is not done in the United States, where the impatience of hand processes, which is character- istic and had led to such remark-- automatic able development of The machinery, has its weak side. most recently built 'workshops at. Krupp's are quite up-joddate 'in their construction--light, epacious and airy; but they are no way sup- erior to land. 40a ne y triking feature of Ger- i factories is th ell kept the ones in Sheffield, Eng- A 1 " ganized vy, and 18 80 popular that he had more re- cruite in his first six weeks than/: he could find room for in his ship ADMIRAL KILLICK, who commanded the navy of the black republic of Hayt:, was a Bcotsman.. A fine fighter; he died, facing terrible odds, under the fire of the German cruiser Panther. ° Scotsmen have always been to the fore in the field of war. The most famous of modern Scottish fighters who have taken service for other: countries is, of course, Kaid Mao~ lean, who for many years was sup- reme in Morocco. Another natie of North Britain. who enjoyed a great reputation im a foreign country was General Mac- donald, who died four years ago.at Warsaw. Born in 1853, Macdonald joined the Russian ar- my at the age of twenty, and rose _ rapidly. He was employed by the Government in the construction of fortresses "in the Far East, and saw fighting in' Turkestan, The: Russian "Novoe Vremya" says that. his Jooysh birth explains his - and: "tireless #nergy, enterprise, love of work." . Mulai e! Hafid, the present Sule tan of Morocco, .owed much of the success which he formerly enjoyed : to Kaid Belton, A YOUNG ENGLISH .OFFICER, who began his career African War. . In 1907, when a captain in ti Border Regiment, he rc/vVsd and went to Morocco, where !2 offer his services to the new Sultan. The latter asked a good many questio but neither accepted nor' refus the offer. A month pasced idly. Then one day Captain Belton re~ ceived an imperative summons to plegeed to a certain spot, where e found a force of four thousand men, whom he was requested to manoeuvre in review order. Seeing that Belton knew nothing of the language, it was no 'easy matter to handle these wild lege ions; but the Englishman performs ed his tagk so well that he was at once made Commander-in-Chief. China has always had numbers of foreigners in her employ. In July last the Chinese ' Government of fered Lord Kitchener any terms he liked to name to go to China, an: take over the formation of the en- tire army system of the Empire. Commander-in-Chief of the army of the most populous Empire on earth is not a position to be sneezed at, but Lord Kitchener is too import= ant an asset of the British Empire to be spared. ; No ER REAR-ADMIRAL GAMBLE Turkey, however, has an English: 'man at the head of her new na Rear-Admiral Gamble, tting thre thous a General i in tne South a