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-«»• f I !>â- â-  A -1 T J? 1 I A. -A T f^^l D •^'«i*i/i^. *'â-  hronicl£s %ing£rParm of GvervdoUr\e P. Clarke Well, dill you think over what I asked yon last week, and have you come to a decision? I mean in regard to cats and birds living on the same farm. Can we keep both â€"that was the nuestion? I still say yes, but only if we love both. I think that because we have plenty of birds around here and yet we have always had at least one cat as a house-cat and anywhere from one to six at the barn. Take .foseph-Mark for insunce. I have never yet seen our Joe with a bird â€" his meat diet is mostly mice. Joe has very regular and def- inite habits. First thing in the morn- ing he is wating at the back door to come in. .So, when the men go to the barn, in comes Joe. He then has all the milk he will drink â€"but it >ias t-o have the chill off- milk straigl t froTn the refrigera- â- lor is -Dot his dish. Then he has about Two slices of brown bread, brolcen into small pieces and eaten dry. That i- the way li,- 1'' it. When he is satisfied he walks off to the living-r' !â-  â- â-  . i-;vl-: i 'n a stuffed chair, and sleeps â€" often un- til well on into the afternoon. When be wakes he has another feed and goes outside. If we are working in the garden he plays around with Honey; if not he goes to the barn «nd hunts mice. After supper he comes back to the house and stays wherever we happin i ^ he until he is put out for the night. So, all day long, around the house and in the garden, the birds mate, sing and build their nests unmolested. The only time they are worried is when Joe walks down the little path to the barn. Then the robin.e start up a chorus of pro- test to which Joe pays absolutely no attention at all. Why should h« â€" mice are much easier to catch anyway! Of course 1 must admit (here are cats and cats â€"and the only way to have a cat that you can really feel any affection for is to train it from a kitten. You can't teach an old cat new tricks any more than you can » dog. So, tf . you liave a cat with deplorable habits the only way is â-  to have it disposed of painlesslyâ€" and then start off with a nice, wee kitten. Look after it. make a pet of it, and give it house-room. If a cat grows up with a sense of security, with the knowledge that he can come to the house for rest and relaxation, then you can have birds and cats too. Cats love comfort â€" the com- fort of a soft chair or a box behind the kitchen stove, where they will sleep the greater part of the day â€" if you let them. But a hunted cat soon becomes a hunting cat â€" so treat your cat according to the type you want him to be. And now to house-cleaning. Last week I started wor'' on a big bed- room. It has" a chimney in it, the base of which is just below the chmney hole in this same room, owever. the chimney, as such, has not been used for several years so the hole in the wall was papered over and was used only as the headquarters for all chimney swifts in the neighbourhood. When we stopped using the chimney we should have had it capped . . . but we didn't ... so with every heavy rain diluted creosote ran down the wall. When I jtripped off the brown streaked paper that was over TABLE TALKS clarve Andrews. My old grandfather, who went to his reward many years ago, used to have a saying which went some- thing Hke this, "Soandso hasn't got sense enough to pour sand out of a boot, even with the' directions printed on the heel." Manufacturers of different food products must often have similar thoughts. They print very careful directions on their packages telHng exactly how that product should be used. Most of us take a hasty look at those directions, then go ahead in our own sweet "rule-of- ru'le holds with recipes using com- mercial pectiti; you must not on any account double or triple these recipes, as that would throw out the boiling time and risk results. "Something which jam and jelly makers should realize is that jams and jellies do not all set imme- diately they are made. For some fruits, the recipes which have been developed for commercial pectin have been so adjusted that they do not set firmly until perhaps as long as a week or 10 days â€" in these cases, the slower setting assures thuiiib" iiiuniier. .\tler that, we icomplain â€" and even write letters to the manufacturers â€" saying that nie â- â€¢tuff is no ^ood. So, at tihe risk of repeating an often-told tale, I'm going to quote part of a letter received from the tnakers of Certo, which I think is especially timely with the jam and jelly-malcing season coming on. "h is important to realize that ibe recipes which accompany the pectin of a reputable manu^cturer arc to carefully balanced at to be almost formulas. In the case of I our best-known brand of pectin, I years of testing and re-testing have I perfected those recipes. Do not alter those kitchen-tested recipes I Pectin recipes call for a larger •mount of sugar per cup of iruit or juice than the long-boil method •f jams and jellies and conserves. But actually, there is no more sugar per pound of finished product The rtiort boil pectin method retaina »U the precious friiit juice â€" to you get â- p to 50 per tent, more jam or jelly irom the same amount of Iruit. Do trust those tested recipe* and follow them exactly, even though the amount of augar may y aet n . generoiis. "Experienced je»ly-makers will HU you tlhat Wi all jam or jelly tecipet results are better If you â- work in small batches â€" making •!> the same recipe a number of timet If necessary, rather than doubling or tripling aniouw't. Thi.-: a more tender, delicate jam or jelly." And now, after all that good ad- vice â€" which 1 hope some of us will take â€" here's a new recipe which I think you'll find something "extra- special." It's for DATE DELIGHTS Filling 1 cup chopped dates or figs Yi cup brown tugar 2 tablespoons water 2 tablespoons orange juice Vi teaspoon grated orange rind. Mix dates with tugar, water, orange juice and rind. Cook slowly, stirring to prevent burning, until thickened. Cool before using. Yi cup shortening ^ y^ cup brown sugar \ 1 ««g \ 1 cup bran 2 e»»p» sifted ftour 1 teaspoon baking powder y» teaspoon toda H teaapoon salt M cup tour milk or kuttermllk Blend the thortening aqd mgar •wrougihly. add egg and beat wall. Add branT Sift flour witii baking powder, toda and talt; a<ld alter- nately to firtt mixture with atUk. Spread one-haH of the dougih in s gr» ^lli ng by teaapoonaful on ton retted ahallow baking pan. Drop M 01 dough and spread avenly. Covei Ailing with remaining dough. Bake In moderately hot oven (400° F i about 25 minutet. Yield: two doten aooltiet (two inches itquara). When Tiny GirU Made "Samplers'* Big Shakespearean Festival â€" Earle Grey, w ho.se company will present a three-week Shakespeare Festival in Toronto this midsummer, is seen as he appeared in one of the Shakespearean comedies recently staged under his direction in Toronto. the chimney hole 1 was simply amazed â€" and horrified. What did I find: Hay, straw, featiiers, ilust and dirt â€" to a depth of about eight- een incheil It was plugged absolute- ly tight. We scooped out enough nesting material to lill a big pail 3 times. Naturally this porous con- glomeration acted hke a sponge every time it rained and made the wall far worse than it need have been. So friends, if you have an unused chimney that is giving trouble, better do a little investi- gating. I wonder shall I ever start house- cleaning without being rushed. I just had one room done and was starting on this big one when a letter came from Partner's sister to aay the it sailing horn England on the twenty-fourth of this month 1 That same evnmg came a tele- phone call from my lister that she and my nephew Klemi would like to come out for the day on Simday. The quick, cold lunch I had plan- ned for the day of rest had to be forgotten. When people come to visit who are used to restaurant mealsl like to give them an appetis- ing home cooked meal. >i> I'ley came â€" and while they enjoyed the quietness of Sunday in the country, we %ijoyed the treat' of hearing my nephew play his violin, which he had brought with him. One thing he played was particularly lovely â€" a selection from Mozart, specially arranged for the violin by Friti Kreisler. The professional touch does something to those in- tricate notes that makes a violin almost talk. But how these mu- sicians must work. Klemi prac- tices six hours a day â€" and yet to hear him play yon wouldn't think he needed to practice at all. To him music and life are svnoiivmons. -SUM SCHOOL iEMON By Rev. R. Barclay Warren JESUS DEATH AND BURIAL Luke 23:33-38; Mark 15:34; Luk* 23:46-47; Matt 27:57-60. GOLDEN TEXT.â€" I am the good shepherd: the good shepherd glvetfa hit life for the theep. John 10:11. Pernicious Anemia Beef should be twice a^ effei'tive a-s pork in preventing pernicious anaemia, according to findings of biochemists at the Universilv of Wisccmsin. The reason is that beef contains twice as much vitamin Bl.i as pork. This B12 is now recog- nised as the ami-pernicious aiKicm- ia factor that scientists have been seeting for 20 years. Aaswcf u> Crossword Ptuzle â-¡Bfs Gnsrini mm __nnaa annn qnnan Qnaa dd J|n„ggHg annnn aagcznaaa mim ^^ggnn aaga gggnri nannnran ai3 â-¡nrann n-ya The death of jesut Christ it a fact which very few of even the fiercest critics have disputed. He was crucified before a large throng, of people. Afte- six hours on the ero>s the soldiers examined and and found him dead. They pierced his side with a spear, and blood and water gushed out. Particularly significant are the words Jesus spoke from the cross. A man's true character ii brought into clearer light when he is dying. The superficial and hypocrhical is cast a.'^ide. But the words of Jesus only serve to emphasize the roli- ness of his nature already evidenced in his life. The first recorded words were, "Father forgive them; for they know not what they do." This prayer for his enemies illustrates his great love for all men. .N'ext we hear him speaking the word of hope to the dyiii^ thief who had first railed upon im but later re- pented. Jesus said, "Today shalt be with me in paradise." The greatness of Jesus Christ is further seen in the provision he made for his mother in his dying hour. He said to her. "Woman, behold thy son!" and to the be- loved disciple, "Behold thy mother." He wave his mother into John's KMuler care. From noon until three p.m. there v»as xreat darkness. Near three o'clock he cried, "My God, my God. why has thou forsaken me?" The .Sou of God suffered, bled, and died, alone. Our finite minds can- not coinprcliend His agony as He bore oitr sins. A little lati-r he cried, "1 thirst." But He rei'used th.it which would dull his consci- ousiie.^l!. Then there was the shout of triumpli, "Tt is Finished." He was victor. His final words were, "Father, into thy hands I commend my spirit." It was no gamble Jesus took. Freely He gave up his life. Of His own will He took it again. His body was taken from the cro.'.s and laid in a new tomb. A large stone was rolled to its mouth. It wa.s sealed with the Roman teal and a stone was rolled to Its mouth, t was sealed with the Roman teal and a strong guard posted. What happened on the third day we ahall ttud.v next Sunday. The aarliatt Inown mention of tamplera in Englastd la in 1503, yet tomcdvow we flnd it difficult to dissociate the tampl«r from colon- ial America. The lettered legendi on these bits of fabric hold for ua to personal an clement of social history that it it difficult to asio- ciate them with any other period or place. The eaxliest samplers in thia eoumry were long and narrow. The upper portion was filled with elab- orate running deeigns. In the cen- tre appeared a "tree of life" or other allegorical motif. At the bottom wa« cut or drawn work with an occasional alphabet worked in aa an integral part of the design. Only two of the authentic samples of seventeenth-century samplers exist. Eighteenth-century samplers were trade a large numbers throughout the colon ieif, but more particularly in New England, Long Island, New Jersey and Pennsylvania. The first were English in type, but were followed very shortly by (he de- velopment of 1 distinctly American style. Stitching and embroidery were taught in all schools for girls. One class of sampler comes from this source. T'ne other class is composed of samplers made by very young girls as a means of learning not only stitching, but the alphabet and figures. Such samplers were often made by girls of but five and six years of age and, while simple compared with those made in the boarding schools, are still marvel- ous examples of patience and ^ill. .^bout 1721. American samplers began to display Biblical scenes. \ few of these are known with Iftie legends in Latin. Alphabets were separated from the patterns by rows of cross-stitch, Greek fret, or equally simple designs. Running; designs display the "India pink." tulip with vines, and the "tree of life.' Pennsylvgnia at this time con- tributed samplers displaying the Lord's Prayer and tAie Ten Com- mandments. iMany fine samplers were almost needlework pictures, to large and prominent is the pic- ture part compared with the bor- ders, and so exquisite it the needle- work. From "New Gaoc^aphy of Am- •riman Antiques," by Carl W. Drepperd and Lvrellc A'an Arsdale Guild. Better Place A widow visited a spiritualiat medium who latisfri^torily produced the deceased husband for a little ebinfett. 'Dear John, " the widow question- ed, eagerly, "art yoij happy?" "I am very happy,' the spook assured her. "Happier tiiaii you were on ear4h with me?" the widow asked. "Yes,'' John asserted. "I am happier now." "Oh, do tell me, John," the wid- ow cried, "What is it like in Heaven?" "Heaven!" the spook snapped. "1 ain't in Heaven." 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It's practical training that tavet you money many times over . . . helps you every Aiy of your life. For you nn t and master the fascinating details of sewing, cutting, finish- ing, draping and designing. You develop a style sense that ie the •nvy of all your friends. And Cknmc that the clothes and le accessories you make are fine quality, excellent value and ki the be«t of taste. 44IP-TO-0ATI PRACTICAl COURSES a Complete DrcMmaliina and Designing • Complete DrcMmaJung and Deeigning with Pattern Drafting • Advautied DieaamaUng and Designing • Advanved DieMmakuig and Dceigning with Pattern Drafting And the Mime |jersoiial, private, prao* tical instruction is available for: FOODS AND COOKERY This I.C.8. Hume Studv Cuuree shows you how to r\trnd your prevent food budget in these dav8 of high food costs . . . how to chooBe tnd prepare deli- eiouB foods. It is aliMj an •meelleut training for pro- fensional oooks and cbi-fe. 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