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PHONE 130 SIX ARE YOUR CHILDREN EATT- ING THE BEST ENERGY FOOD? On account or grinding and t Drying Floor It is made b: Liquid Paints Varnishes. l A , HY not do away with the drudgery of scrub- bing? Lowe Brothers' Quick Hard Drying Floor Paint ---the modern finish for kitchen, hall or bedroom floors-need not be scrubbed. The finish is so smooth, so hard and glossy, you can keep it scrupu- lously clean and bright by mopping and waxing. Lowe Brothers' Quick Hard Drying Floor Paint is specially designed to withstand the hard wear and tear to which floors are subjected. It is an exceptionally hard, durable and elastic enamel. It will dry over night, wear off evenly and retain its gloss and freshness for a surprisingly long time. EVERY MOTHER SHOULD STUDY THE BREAD SHE GIVES HERFAMILY hem JARVIS BREAD Enamel. It will dry over night/wear ioff evenly and s gloss and freshness for a surprisingly long time. W, , 'I'I- ant of the quality of materials used, their fineness of 'and the extreme care taken in its manufacture, Hard Floor Paint goes farther and is more economical. rde by the makers of the famous "High Standard" 'aints, "Me11otone" Flat Wall Paint and "Neptunite" White Goods Whiter Colored Semis Brighter 1i1llil.ili:i.liii loosens and dis- solves all impurities frdm fine or coarse fabrics. By its gentle treatment and thorough cleansing, the pattern, color or fibre is not injured and takes on a new freshness. SURPRISE he elemer SIMS HARDWARE :he quality ( , extreme ca Paint goes the makers 'Me11otone" d materi re taken farther a of the 1 Flat We family making that Mothers must w excellence and ch mixing and Bread you eat serials used, their finer ceo in its manufacture er and is more econo 1e famous "High Star Wall Paint and “Nept oaking will each contribute to tl It selecting the best B urity of Main St. Store, phone 108w Depot St. Shop, phone 108j CAKES IS these Store or GRIMSBY ingredients, skill in factors it regularly PASTRY ii ll thoroughness of and care CAN GRIMSBY acte of the sreac the 16 along the cutting edge of the blades, at the shoulder in the centre of the knife on which the weight always falls. and the upper end of the handle, the wear is so severe that the silver deposit is worn through rapidly. The first pin-point area of steel ex-. posed affords opportunity for rust to attach, and once lodged, it then be- gins to work "under" the silver de- posit. Like a spoiled spot in a barrel of apples it spreads and may ruin the entire knife. It. not only affects the we market offer a solution moving tarnish from 'rlarg of silver in a short time. q ever, do not polish the. silve can easily be accomplished Water rinse after use of then rub with a soft cloth. We are all familiar with of the restaurant patron M his silver on napkin or with a resulting blanlr an“ linen don't _ Acids in certain foods cause dis- coloration. To find the cause for this, one must go all the way back to the soil and fertilizer which produced the food. Some strange phenomena have been observed in this connec- tion; for instance, in a certain cafe- teria where tomatoes are dished on’r with a silver ladle, several brands of canned tomatoes are carried in the storeroom. If one particular brand is used, for which the tomatoes have been grown in a certain section of the country, the ladle will discolor to a deep blue-brown shade. If on the following day another of the brands is used, produced in an entire- ly different locality, the ladle will clear itself of its discoloration and take on a high lustre. y Good old-fashioned silver, wgiia'iiilirii; an; 1reliable brand, can him excelled 'ttr, Jitiiytlttr. El:t figs-Mag not "whiting.? T 'A j/otitis has "a'iit/"'iiii'i'(ii; shining merits of Whiting and, in"iliiiiii; dition other ingredients that renioi21,'j tarnish and leave a protective tntti11] After applying the polish, and, rub??? 311183;) Lise a thhot-water rinse, the hotter: e e er,- en a final . . './:h', _rri'", soft cloth. Polish ""rt/),,_,i/s)rr(,s,' The various silver-cleans rr/fa-r the market offer a solutiong 1t)yil,_,i?,'v,i.'w, moving tarnish from a 1a,,” a--- 'iC?'t/i, Egg yolks contain a large percent- age of sulphur. Thus spoons served with eggs come back to the kitchen badly tarnished. Rubber also is sul- phurous, as is fibre, and both should be kept away from silver. Keep stray rubber bands out of the silver boxes. Don't wash silver in fibre re-. ceptacles. Several complaints ot sil- ver tarnishing badly, although it was cleaned daily, have upon investiga- tion been traced to washing in fibre tubs or in water transported in fibre pails. ' Sold in townby why silver ranges tar on: Tarnish is caused by St atmosphere. If silver e away from all air, it wo ish. Keeping it in airti ments helps somewhat. t an article written by Jay Krans tor The Modern Hospital (Chicago). Neglect of silver, Mr. Krans notes at the outset, is quickly reflected in the ware because of its tendency to tarnish and be stained by foodstuffs. It is discouraging to realize that silver tarnishes if left in the open air, is stained by many foodstuffs, and is even discolored by some cleansing materials. And yet, it certain principles are kept in mind, the silverware can be kept clean and bright. A few basic facts, scientific.... ally ascertained, which ought to be of value to every householder, al- though written primarily for' those in charge of hospitals, are contained in HOW TO KEEP THE " SILVER BRIGHT _ resulting blac The next time MAINLY FOR ti_'_i'_'_i'llll'l'i_'_l','i/IEN ver kept near tarnishes rapidly eansers in grades of best result ght inherent little experin aterials mav o parts oemg securely} . "' ether and the whole sil- The coating of silver is t 'pel . but. at three points, I tting edge of the blades, ) rev, ler in the centre of the ‘, use ch the weight always! ll upper end of the handle, , stat so severe that the silver 2 worn through rapidly. N _ _-point area of steel ex- I "The , opportunity for rust tol , 'nce lodged, it then be- rT . "under" the silver de- Bltiiti 1 spoiled spot in a barrel - _,,llllliljii'ii, mreads and may ruin the ['ilif),i,ij,i-:iii,iirsi,, It not onlv affects tho 2ies'v2r2c" CHIVERS & SONS, WHITE CROSS PHhRiif'ltff""'" WRAWS TEA ROOMS, A. JARVIS rd, can .snn" polish, ltr; p, .scarceiy be .Its. But use polish A polish has all the f whiting and in ad- mum in most 'ged entirely of 'ound and polish- of fineness, then Hollow handle" made of nickle blades are of being securely fer coub it would 'lished by a hot 5 ot the pan, cloth. with the sight Ion wiping off or tablecloth k streak on the this happens rware of being "change your t that certain in combination ot' water will asult which is rent in silver- erimenting with may be most r to realize that left in the open many foodstuffs. L THE INDEpa:ri,'_,i"'iii,illtllll'i,)i, GRIMSBY, ONTARIO IP fo qu 1ey. 1111 so explai 13-burnin He Roe compart fact littl tout or car mothbs aantit ', how 11 DE tufts. 1 the kept tarn- Jein )w ml LESLIE J. FARRELL, The Rexall Store . GRIMSBY wateP,7r'7r%rtRjltft, squares i, m eit'pf add one-half 0195's. cook two nunutes. Add one cupful of cupfuls of boiling minutes. Flavorrr of vanilla and se cream or marshm Chopped about twer served is 2 good in cr When lefrabf'j, chocolate fill cups two-thirds, '%1ntl on top put a tea- spoonful , 39; pped cream or a couple of , f 1'tl Br'ma11ows. Instead.§;'.§l'ting the chocolate in “$9.13 on; {J'XJRB .trsed. Melt two A .eht""'"'RN B'lety may be achieved by adding 314‘ marshmallows or their eq.telt' Brt in marshmallow cream and Bihg the mixture a couple of. lla, Bis with an egg-beater before 89122,; I Ilit; Avoid ov Nlll Ks" etening, lan sweete iii-[513" taste. tion. of van?! lllgtr'xtraet is an 1mp1j01ge, Iir,)irhy man; few mmutei 'yling will er beverage.? ‘ ')1'j, , A 1..oltasPtaEi_ietor may by adding tra Bi mardi the pordt), (ltr):")--',-;; or squares; T,1N Iltllt11t the suganr stir it up "dl f,,litt1e hot wate til smooth? Bti' mixing it wit hot milk. 3:? IEE:: HOT "Y/ll TE AT ITS BEST 01100013? ‘gffavorite beverage to serve at. 85;? ti3athering. To make it a really; . 211's drink it should be made amt}? Whether you use conP"P?lttl m‘nless you can have perfect 1t1tt4, B,'ty in the manufactur- er from W23: Ith buy, you may learn to your Ar(iiill ,g'hat your investment has beerffiit gut” _ HOT CHOQQLATE TIRED FEET smN-aaiihfi:riUifhGiies “Most? “’11y,_ I answer no. Mrithotittlitll ective deposit of sil- ver, it "iitiii'il Eiilease, is stained by acids, titiSl in: and always has a sticky, S}, Etng. It may be com- pare.d siif'al Ire With a white wood untinitrtiialli “which also absorbs and ta1iiiiii, Sibut if the top is varnish; 'tti/se faults are over- come. Fst'rr; D Write Murine Co., ehicago,GiiaifrUsook JARS Mk, a BOCI‘TUBES ak, I am irst;ill fiifewl, "Why shouldn' we bur/.rt9"tl ikle silver unplate goods (aiiiia Illiiiown as white metal and avoid? B) Me with silver plat wearing 1; titil Ihr;',',,': plating ii'ial fine steel so badly that ottiiiita' I'iyite is not worth re» plating; H B)hould. be dried niore caretult1i:iiiia tr.t7ppr pieces of silver, never 1etitCsis3l EpFernight, and if rust spots atii,i't'd ’jd, should be scoured or cleané‘ {kerosene to remove and Drew" IEitpread. But do not tx?eeruiiiisii' service from your knives "ttiii'.)', focus and forks. ouryarf gflp/iz‘a flCflfiiii,ijiii,-i' 'ifgll1ltili,rl),il-"fiii; \ - ..- I';:;'E;;:;: swuu IO write upon" fiIRENCH ORGANDIE M "iiiiii"ji)rir,,,i 'w, WRITING i',llllllllt?sij3)iifi'is WRITING M PAPER use of good stationeri). "The paper that's good to write " . TOR YOUR EYES Jttef).ietlit.t Tired Eyes 1"ersonality is revealed in the s,i.T811iiFtl,prtitt over hot Vira'ter P, fit It; cit'pfu1 of liquid coffee mo- 9 h- _ __ IDD TO ("FEEL IT HEAIC' "iihditIiit (this. stirring constantly. Rlteg, sugar and three E11. or, water; boil five 3mg _ Eh a teaspoonful u . v-hi,,,, r iorsevIYxlre' gig} iiiifiaci'll r8hmaIlows. “1‘ Etitening, as guests iih,r taste. The addr. ‘ 'tract is considered S added to the cereal minutes before it is ange. It is especially of wheat or oatmeal. CEREAI many cool will Rive 'a--At all Drug Stores 6 5;: E hot water un- lg it with the EAW' - give a rich- upon" 1‘21- the and Boiling expels air from water and purifies it but also makes it taste flat. Boiled water should be poured back and forth several times from one pitcher to another, or shaken in a large bottle to restore its flavor. mg t, ter of milk, When beat l forms ot cm d The a come to makes s material To make the soup, take three cups of beetroot kvass, three quarts plain water, four teaspoonfuls of salt, two pounds of beef, one fowl, one pound of ribs ot mutton, four large beet- roots, three carrots, three stalks of celery, parsley and fennel leaves, one cabbage, tour large potatoes, two tomatoes, quarter pound of salt pork, one tab1espoontu1 flour, one egg yolk, one onion, one cup sour cream. The cut-up vegetables and meat are boil- ed till tender and poured into the soup tureen, where the sour cream and egg yolk are. This is done by filling a wooden tub or barrel with beetroots and water in the proportion of five large beetroots, to four quarts of cold water. The tub is sealed and kept in a cellar for two weeks, when it is ready for use. There is, tor instance, the Russian national soup, "borstch," which is particularly popular in the south of Russia. To make borstch, however. you must first of all make a supply of beetroot kavass. _ Russian cookery suggests to the average housewife, if anything brings the thought to her, vague ideas of cavaire and epicurean menus. CaViare, however, is not an everyday dish but a luxury, even in Russia, and there is much else that is inter- esting in Russian cookery as is shown by a Russian Cook Book, compiled and tnanslated by Princess Alexandre Gargarine. T The house of the wife of the Gov- ernor-General of Kiev was, it appears famed for its cuisine, and the collec- tion of recipes which she compiled and published at the request of her friends met with great succcess in her own country, and was later Pl'e- sented to the public in England. [COOKING WITH HYDRO POWER Toronto 5,500, London 4,000, Windsor and Sandwich 4,000, Ottawa 3,700, Hamilton 2,225, Stratford 1,500, Brant- ford 1,350, Walkerville 1,250,' St. Cath- arines 875, Niagara Falls 870, Chat- hanr660, Kitchener 654, Sarnia 475, Mimico 400, Woodstock 450, Oshawa 460, St. Thomas 311, Peterboro 300, North Bay 319, Belleville 273, Stam- ford 261, Preston 257, Guelph 260, Waterloo 203, Welland 250, Etobicoke 200, Ingersoll 174, Napanee 188, Owen Sound 160, St. Marys 168, Barrie 170, Scarboro 155, Oril1isr180, Bowmanville 163, Collingwood 134, Lindsay 111, Paris 106, New Toronto 102, Smiths Falls 130, Fort Francis 126, New- market 100, Trenton 100, Midland 131. In Toronto the average use of an electric range, at a one cent a kilo- watt hour rate, costs $2.25 a month. Ontario users, as a whole, pay a mil-. lion dollars a year for the current for electric cooking. But at that it is cheaper than any other. The number of ranges in the principal "Hydro" municipalities are: _ "Hydro" municipalities at the end of 1923 shows 35,800, and some figures were not obtainable at that time. These ranges cost between $5,000,000 and $6,000,000, and the wiring for them about $1,500,000. ing Ontario householders about $10,- 000,000 a year. A very considerable part of this saving comes in electrical cooking. Ontario now has about 40,- 000 electric ranges. A count in 160 ms. This chocolate. iussian , two C of a m Cheap Hydro Electric power is s and 1 it b with aver to th o the con somewhat Try this _ olive oil shampoo tn chocolate is cups of milk. pound of chocol d stir with a W boils, remove b h an egg-heal This should m' RESTORE RUSSIAN COOKERY PALMOLIVE SHAMPOO THE PALMOLIVE C a e Canadian conclusion You have tried many shampoos. Olive oil shampoo is recom- mended by highest authorities. We offer you a trial bottle free. Hair specialists know that an olive oil shampoo is best. It cleanses thoroughly----clear down to the Pores. he and meat poured the sour FLAVOR avy olate, at wooden to low ater ti give tho n lf 1tc made Grate that bortsch demands on cook add to an spoon. r fire, and till foam hree cups leave half l irritate sen leat am. are into treat by OMPANY OF Toronto, Ont. Made in Canada boil quar will the av- ozozmmmmumnu ti,':--,)':--,': .------.- ri'.?,'. LADIE r- if.':-::, LADIE ,- fi.ii-' MEN'S e tiliij.. MEN'S tl :iti: MEN'S 'i' iii MEN'S d st:. CHILE s ii")".' HATS, (lr.';':'.',:,':." OPE] ' l'Mit"aililltltw fy - v Mt ' , - . ' r .7 . . . g. " - r -. " H ‘ . " - mu - . . .“ i" t , " . - MMP, ‘ M - . Fr - . . - . " :. 4 d ' . I Ur - ' - " V ' I q - "tr, , l " _ . v - . ' r " " , - " . - ' w: " ' w" - r... a - -,. - , "" P, - - . “a - . _ " ’ - e V " 'i" . ‘ ", m «J 1- » "W. - e. _ ‘ ., " - g . , .9‘ - w , g m rq In " " ' r~.,‘1.-1.‘WE ", v x. I, . F» - '. t - ”h . .,. Mr . . - I r . , Mt l . Bi “3- ‘ g " I y, > V _ m if q “.3 H Miltt - - " ‘ - “I " , . .1” " I a? " , .3” u v.- , " © - - _ up, ‘ I , u.” ‘ - - ' J - - , ' - u - - - r ‘ ' .. - u ”A“. a, V - - " - . w -,.,H- - ”a“, .A " . MBh' . A ' . " - hank-1". . - I , wr q MIBt , Miirlilf .. 'INN, MrtMtMti8 ' BIN ' ' ' i ' " - Mth' - x n Wm: " rr , 'm H y - N " r 4: thee " " r r _ - - - 1Ll - - 'E-ir- a II" w n. - - "ESM" mu " 'FE" - . ‘ - .1 ~‘ 'rg - , 'r:~. Mh tE "= ' TV > ' .31 m. In trNirhN I MhNIE , - . antlv, mildly FREE Cl Slth MARTIN -SENOUR "' 'YsalM9llllr-illLAC STAIN GREEN TEA H434 is the best at any price-Try it. Superior CANADA, LIMITED for (','.etyhitete,,-,ggy?r, J!k.,htto,dnrork It pays fo use Duff's Horse Shoe Brand Buy it by name? You’re ready for breakfast! The aroma of "bacon and" sharpens your appetite. You are hungry and your taste is keen. Then-the crisp tender- ness and the delicate flavor fulfills every expecta- tion. Youre sure of it when it's EN EVENINGS. britt HM scalp Write to Head Office, MontrG) kid Frze'ejéo'om'i HOME PAINTING MADE EASY SOLD BY V 15c trial bottle See coupon below fTIE WHITE STORE to the finest Japans, most Der Instead, your hair is given a silky softness - all its .natural lustre and sheen brought out in loveliness. S. PIOTT & SON OllDOIl 248 H” ou ai 16 STONEY CREEF Inc CY Irs et this shampoo-in its fect form-in Palmolive. , at our expense. Send or 13c bottle free. rst shampooing will sur- 1 delight you. " " dd 15c TRIAL BOTTLE FREE If L and post to the Palmolive Co. of Limited, Toronto, Ont. Wednesday, May If, 1924 mun ,at "HUM! rov1nce MINIMUM” PHONE 420 I} IiitNlllllMItgItItiIIy . .25c . .98c . .65c $1.75 . .95c . .19c $3.50 $3.50 tot.