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Serving Rhubarb. Baked Rhubarb. â€" Wash and wipe dry the rhubarb. Cut into inch lengths without peeling. Arrange a layer of the rhubarb in the bottom of a buttered earthen baking dish, cov- ering with sugar, repeat this process until a sufficient quantity has been used. Cover lightly; do not add water. Bake for one hour and serve cold. Rhubarb Puffs.â€" Cream together one cup of sugar and two tablespoons of butter, add two well beaten egps, one-fourth of a cup of milk, one tea- spoon of baking powder and flour enough to make a stiff batter; then stir in one cup of finely chopped rhubarb; half fill well buttered molds with the mixture and steam ior half an hour. Serve with any preferred pudding sauce. Rhubarb Dumplings. â€" Wash and cut the rhubarb into inch pieces and stew with a little more than half its weight in sugar, adding a very little water. Make a batter by using a scnnt cup of sweet mik, a pint of flour into which has been sifted two teaspoons of baking powder, and a little salt. Drop this batter by spoon- fuls into the boiling rhubarb, and cook for ten minutes. The result is a delicious pudding, which should be served hot, with or without cream. Rhubarb Snowballs. â€" Boil half a cup of rice until soft; wring small pudding cloth.4 out of hot water, and spread the cooked rice about half an inch thick over the centre of the cloths. Spread about half a cup of chopped rhubarb on each, sweeten well, tie up the cloths closely, and steam for 20 minutes. Then turn out of the cloths carefully and serve with rich cream. Rhubarb Fritters. â€" Peel young rhubiirb and cut into three-inch lengths. Make a batter of two well beaten eggs, one pint of milk, a lit- tle ^'ait, and six large tablespoons of flour, beating until smooth. Dip each piece of rhubarb in the batter knd fry to a golden brown. Serve very hot, piled high on a napkin lined plate, and well powdered with sugar. Rhubarb Custard. â€" Make a custard by using the yolks of two eggs, a pint of sweet milk, and two table- spoons of sugar. Line a deep pud- ding dish with pastry, and cover the bottom with a layer of chopped rhu- barb which has been rolled in sugar. Pour this over the custard and bake. Make a meringue of the whites of the eggs, spread over the baked custard, and set in the oven to brown. Rhubarb Souffle. â€" Put the rhu- barb, cut fine, into a double boiler with plenty of sugar to sweeten, and steam until tender; then press through a sieve. To three cups of this sauce add the well-beaten yolks of three oggs, then fold in the stiffly beaten whites of the eggs, and bake in a well buttered dish until it begins to crack open on top. Serve hot. Rhubarb Pie.â€" One cup of finely chopped rhubarb, one-half cup of sugar, one heaping teaspoon of flour, the yolk uf one egg, a small lump of butter, and a drop or two of lemon juice. Bake with one crust, and cover with a meringue made of the white of an egg, beaten stiffly, and to which has been added one large tablespoon of granulated sugar. Brown in a warm oven, and serve hot. Useful Hints. After the dust is wiped off a mirror • little camphor on a cloth will brighten it. It is better to clean meat by wip- ing it with a wet cloth than to let wa- ter run over it. To place ferns upon the window sill means their death, as the plants cannot stand a cold draught. Kvory housekeeper shouUl possess a wooden .spoon for stirt-ing all fruits _ orjioupi containing any acid. To sharpen scissors take a bottle and cut with the scissors as if you had to cut the neck off the bottle. This is effective. To clean a mincer after using grind stale crusts of bread through it. The j bread collects all the fat, grease and ; skin from the small teeth. j To keep out moths whole cloves I sprinkled among furs and woollens â-  will be found as effective as the ill- 1 smelling moth preparations. i The castors on large and heavy pieces of furniture should have a j drop or tv/o of oil applied to them I once or twice a year to keep them running smoothly. When making milk puddings use half milk and half water for mixing them. This is more economical, and the pudding will taste almost as well as if made with all milk. It is said that stains on blankets and other woolen goods can be remov- ed by using a mixture of equal parts of glycerine and yolk of an egg. Spread it on the stain, leave it for half an hour, and then wash. Often a good table cover gets torn at the corners through having been carefully pegged out on a windy day. This spoils the appearance, even if the rent can be darned. If the tear is a very bad one the only thing to do is to round off each of the four corners to match, hemming them very neatly. To remove shabby leather chairs take one pint of linseed oil, boil it, and let it stand till nearly cold. Then stir into it half a pint of vinegar. When the two are perfectly amalga- mated bottle, and it is ready for use. Shake the bottle well before using ; the mixture. Pour a little on a soft cloth, rub it well into the leather, turning the flannel as it gets dirty, I then rub with a soft duster till the ' polish is restored. This polish soft- ens the leather^and prevents it from cracking. Paint Brush Help. â€" When white- washing or painting a ceiling, the li(iuid is apt to run down your hand or arm and is very annoying. To ' eliminate this trouble, use a large ' paint brush and a large rubber ball. Cut the ball in half, make a hole in I the centre of one-half and push the handle through with the cup side to- ward the brush. If care is taken not to splash this will catch the liquid, which can be emptied from time to time" into the can. j Double Boiler Substitute. â€" To cook oatmeal and other breakfast foods without a double boiler, take a two- quart lard or other tin pail which has a tight fitting cover. Into this put the breakfast food mixed ap with boiling water. Then cover the pail and place it in a common iron kettle, ; in which there is about two quarts ot ' boiling water. Cover the kettle and let it boil 15 minutes. Less time is required than a regular double boiler, for the iron kettle sets in the stove. If the kette is needed for potatoes the pail of oatmeal may t^-i^placed in first and the potatoes pufOTound it. Garibaldiun Patrioti.sm HaM Carried the Day. The old gentleman is Gemeral Riciotti Garibaldi, the only surviving son of the great Italian liberator, wlio has been organizing the Italian legion in France. Next to him is his wife. Beside her is Sante Garibaldi, who has be*n fighting for France in the .\rgonne; and on the right is Joaeph Garibaldi, colonel ot the Italian legion which has been fighting in the Argonne. Taking Off the Cream I Aboul till' Knily Day Ncwspapors. .'Vt a very early period daily news letters were circulated con- cerning public and official acta in |{<iitiie, Venice and China. The first printed newspaper was the , Guzettt.', published in Nuremberg in 1457. Other countries followed j (jerniaiiy in issuing printed news- papers in the fijllowing order: ! Knglaiid, in l(iii2 ; France, 1631; iKweden, 1011; Holland, 165C ; Hus- hia, 1703 ; Turkey, 1827. The progress uf journalism has I been most rapid in Amc'rica.- The 'first American newspaper, consist- j ing of three pagi-s of two columns each and a blank page, was pub- lished in Hosloii on Sept. 2.5, 1690, under the caption of "Piiblick Oc- currence,s, Both Foreign and l)o- Inircstic," but it was immediately j suppres.sed. In 1701 the Ho'ston News Lett«'r appt-arod, printed on one wheat of foolwap paper. It llouriailied for seventy-two years. Tiie following data will show the j advanoP'niient in t'lie United Stiitos: First printing office in 1039 ; firt^t newispapcr in 1000; first )><)litical paper in 1733; first daily papor in 17B4. Concrete Work is Easy Canada uses up a lot of cream. Once uikjd a time cream was used chiefly in the manufacture ui but- ter, although some of it went to add richness and smoothness to the rcfresliing mug of coffee, or to blend with the delectable flavor of tlie invigorating cup of tea, to the second or fourth renewal. J. A. Ruddick, Commissioner of Dairying ajid Cold Storage at Ot- tawa, states that the contimiption of milk and its products per capita is about 810.6 lbs. i>er annum. But tihese figures are far from being stable. They may and probably were true at the time, which was only a short while ago. But this ratio is increaising. Canada's con- sumption of milk is increasing at the rate of about three million dollars per year. A great deal of th© increase of consum.i)tion is in tilie form of cream. There is more butter eat- en to-day than was once the case, and more butter per capita is oat- en than the average individual ate a few years back. One reason for tihis is that butter is now made bet- ter, handled better, s^hipped bet- ter and placed upim the table a more toothsome article of food than was once common. There is no greater incentive tlian this. Kven advertising, while it may create a demand, needs this assist- ance to be able to create a demand for nuire. Wide adoption of new styles of breakfast foods has <li)ne a lot to stimulate the deniandis for cream, for wherever they go, cream is apt TiuB is tJie basis upon wliioh cream is paid for, and to produce a cream that will be up to a regular stand- ard is the only sure way to get your full pay, Comniercially, the cream that is the thickest at which it can be completcJy and exhaustively sepa- rated from the milk will pay the best. It costs less to haul a dollar's worth of it to the station, and lese to pay tihe freight upon it to the city. Besides this, there is so much tike more of the skim milk ! left at home. For this there ie a I great deal depending upon the . care of the man behind the cream ' separator. ("are of the Separator. Cream separators are sold, at least many <>f them, guaranteed to run in almost any position that ap- proaches the perpendicular or the upright. But as a matter of plain, common sense, the cream separator sliould be placed upon a, solid foundation, one that is perfectly , level, and likely to reauain so per- ' mnnently. With the machine in I this position there is likely to be less wear, and a more completely lu^curate adjustment is possible. If properly cared for, there is ! reaJly very little that is likely to get out of order for a long time in ' the cream separator. Every part I is usually well made. The adjust- ; ments are accurate, and tJxe ma- : chinery is well protected. Mo.st of : the bearings are floating in oil, and i if only plenty of oil is supplied, and 'â-  care is taken to i«>e that onlv tilie FeOIH eOilE SCOHAND NOTES OF INTEREST FROM IIEB BA>'KS AND BK.\ES. What Is Going On in the Highlands and Lowland.s of Auld Scotia. Dumbarton's roll of honor now includes over 1,000 names. The W'islmw bakers have radeed the price of bread half a cent on the two-pound loaf. There are now upwards of 50 Bel- gian refugees given ac"commodation in the Dunblane district. A destructive fire occurred in the cabinet and chair factory of Tho- mas Dunlup, Bunswynd, Bath. A Dundee flag day in aid of the Soldier's and Sailors' Families As- sociatdoin has realized the sum of $2,805. Considerable damage has been done in the upper Spey Valley by flooding, where tlie river is control- led by high artificial banks. Major J. J. Bell fell dead on Ayr raoe course at a parade of tlve Ayrsihire Yeoman r>', of which bo was second in command. While three men were working on the Forth Bridge, one named Cairns slipiK-d and was fatally in- jured. The othp'r two were serious- ly injured and taken'aboard the Red Cross ves^sel. ROYAL- YEAST CAKES The best yeast in the world. Makes perfect ^^bread. MADE ''^ IN CANADA E.W.GIIiETT COMPANY LIMITED TORONTO. ONT. WINNIPEG MONTREAL Edinburgh Town Council is send- ing a letter of thanks to Lord Rose- bery for his gift of two figfuree of theold town guard for the Corpor- ation Museum. News has reached the headquar- ters of the Scottish Women's Hos- pital, Edinburgh, from Serbia, of the death of Xurse Louisa JaJdaii of Glasgow, from fever. The Duke of Buccleueh has placed a part of Drumlanrig Castle, hia seat near Thornhill, ia Dumfries- Bihii-e, at the disposal of the War Office as a hospital for wounded sol- diers. Wilsons and Clyde Coal Com- pany have comimenoed operations for the opening of a new colliery at Law. The seams will produce an excellent quality of house coaJ. "rhe military authorities Ibave been in communication with the provost of Nairn to ascertain the amount of accommodation availablie in the town for the billeting of troops. The bridge across the railway at the L'nderedge, Dunbar, has now been completed. Workmen have been putting up fences on the north side of the railway. One of tibe most serioits fire« in Dundee for years recently broJce out in one of the Harbor Trustee! warehouses, on the eastern wharf and dajnage amounting to $150,000 ', was caused. .\n appeal to the women of the highlands and the west of Scotland 1 to use their influence in obtainirag j recruits for the army is made by Mr. Douglas Campbell of Argyll writing from t?ie frcvnt. The enrolmemits at Glasgow Uai- j versity have been seriously depleited ! by students who have given their ' services to the army and navy. Th? dccrea.'-e in the number of stu- i dents attending is placed at 618. The special committee of Glasgow Corporation on the wages of em- I ployes have agreed to recommend that a war bonus be paid to 12,96S ' employes, the cost of which will be at the rate of $334, .580 per annum. She is a wi«e girl who smiles al a complimentâ€" then proceeds to forget it. ^^^{1 ^^f Labor saving niachiiiery is being used more and more on the farm. zi/ Vol the best part of a .s<;orc. of years the best of the fertilizer made on <iur farm was allowed to seep away tluoiigli the clacks in tllie f>lank fl«M)r of the stable and wa<s ost, BO far as crop production was concerned, writhes a corresiK)ndent The li)ss of fertilizer itself wa« no mean item. The floors lia<l to bo replaced every few years. We hoid thought of cement, but it was not convenienit to bring miasons from town, and it m^ver occurred to us that without experience wo could lay cement floor* ourselves. Tlliie tiin« came when oar plank floors had to be replaced again. Lumber was considerably hig^her than it had been on previous occasions. With many doubts ajid fuars wc decided to try our hand at concrete Viork. The cement floor that we laid ha.8 now been down seven ^ears. It has given perfect satisfactujn and is as good to-day as the day it was laid. Anyone who can lay plank can also io concrete work. First we grad- ed tilt" (l(K(r, digging out tine gut ters and elevating the pas.-<ng<"way between the cattle as we had plan- ned. Over the oeincnt bottom we spread two indhes ot sharp gravel ami tanipe<l it down thoroughly. Over this again wo spread three and one half inches of concrete mixed in the projxfrtion of one part cement to eight i»arts of gravel. The method that we followed was to lay a piece of studding on edge three inohe« from the wall. The stud- ding was four inches wide. We then filled in the three and one-half inches of concrete, and imme<liatelv fini.'vlied <iff tlbe top with a half- inoh of sand and <^ment miixod in the proportion of one to four. When blie first three-foot .stretch was done we moved the scantling out, and «o continued across the stahle. The gutters were eiasily handled. The cement wna laid in the bottom first, and then the sides built in against t-emporary moulds. Our oonchwMou is that no one need liesitate over concrete work be- cause of lock uf experience . to go with or after them. City [ grocers and milk dealers un<ler- ^ stand this well, and they push the sale of bi-eakfast footis according- [ ly. Deimands for cream are active, [ and pornianent. Now that the pub- lic is learning to use it, they will 1 unwillingly learn all over again to I do without it. Farmers every- j wliere are recognizing the stability] that they feel there is in the de- j niand for first-class dairy pio<lucts by making deliberate preparations and laying plans to extend their operations in the dairy line. Cream that is fresh, and that is unifurni, is the kind of cream that is wante<i. To ens\ire the pnKhic- tion of this kind of cream there are several rules that should bo carefully ob.served. Cleanliness is «ine of these, and this begins with the cow. Many cities to-day are providing for the inspcetion of all cows whose milk is sent to them for sale, and some of them are un- dertaking to do the .same in the case ot WJW8 whose cream is ship- ped. Carp of the Ooam. To ship cream to the city by the route of the old deep setting can is scarcely practical. The cream sep- arator, which accomplithes separa- tion as soon as the milk is taken froim the cow, is the best, and, in fact, the only way. By this means milk is cleaned once over again, and the cream will be, if then <yK>l- ed down to a proper temperature, in a condition to keep well and safely for » long time. By the cream separator, too,- creaon may be shipped that i« of a uniform Uiickness and richness. beat of auitable oil is used, there will be no trouble on that score. Turning the Mnchino. Upon every cream separator there are some directions as to the turning. Some demand so many re- vohitions of the handle per min- ute, while others require more, or less. Jn every case the number in- dicate<l will get the best results, provided tJie proper tenip«'rature is observed- in the milk tiluit is be- ing skiiDinied. Without taking care of this, however, results are apt to be uncertain, and it will be im- possible t\> get the machine down to uniform work. When starting the machine, it is always a g*HKl plan to have some water handy, and when the proi>er speed lios been att-ained pinir it into the machine before cH>mmenc- ing to turn in the milk. After all of the milk has been finally nm through, another dcxse of hot wa- ter will do some g(X>d, helping to get the last of the creaim out. Paraffin-wax models are made of every new British battleship laid down, and these models are tested in a tank specially, erected for the pur- pose. Battle oniisers are Dreadnoughts in whicili a part ot Uie anmainemt has been dinjiensed with for the ftake of high speed. "Have not" is poor indeed, and meanly olad ; But poorer etill is plaintive "If Ihad-'l Pure Ice Cream for the Children Include plenty of City Dairy Ice Cream in the children's diet. In the summer time there is no- thing that can talie its place â€" it's cooling â€" it's a food and the child craves its sweetness.. Give them all the Ice Cream they can eat but be sure it's made by City Dairy because "If it's City Dairy, it's Pure, that's Sure". for Sal* by aimorlmlnatln fiM/hn'mt 0^^ Cook for tH« Sign. TORONTO. Wjt mant on ««•«•< In •»»rtr tOMf n.