North Carolina Newspapers

'fggr IN all the romantic Orient, from Tokyo to Teheran, there la no other spot where a white man teela the (rip of the Baet aa In Bagdad'a ?plendld baxaara. wrltea Frederick Slmplch In the Loo Angelee Tlmea. for a tbouaand yeare awarthy man In abbaa. turbana and red ahoea hare bought, toucht. bartered and aold. wheedled and cheated In thla famoua market?lor ifM mole and camel eara rana hare come down from Perala, brtnclnx rare ahawla. rich men. balea of alU. wool and tobaeoo. . ... Bare, too. aa In American dtlea. eacer, keen eyed Jewa hold trade In their practiced crip. Father Abraham hlmaaU waa once a familiar figure In thaae parte, and 60,000 of hla ehoaen people make Bacdad their home. One Bagdad Jew. grown rich from the opium trade, la now la the Brittah par liament. Armenian! and Araba. in tarbooahaa and fancy belta, atrlra aleo tor their ahare of Bacdad'a buslneea; but the .'big thlnga go to Jowa. The man who work with their handa?the brasa beat Everybody yells th* UraaM word "barlak!" which meant "gat out of my way." Carnal drtyara from tbalr ae aura and lofty parcb about the word lnaotently, aa tbalr gruat crablike craaturaa atalk ataadlly through the throng. Turbtah officer*?or foreign contula?aqassetng through the maaa of men and anlmala In tbalr arabanai. hear the Arab driver* about the warn ing word. "Barlak. effendt," la the way lt'a put If the man la one'a path be mora than mere clay. Barlak! for 1.100 yearn the crowded, duity. but tling baaaar haa echoed to the hurry ing cry The crowd puabea and el bo wa Itke the human flow through an "In" algn at a aubway entrance. Public Life Center* There. The real public life of Bagdad cen ter* in the baeaara and coffee house*, and on a busy trading day the crush Is. terrlflc. And msn lire, move and make money now Just as in the palmy days of the Arabian Nights, when Haroun al-Rascbld frequented the coffee houses of Bagdad, and the early Baby PRIL3T 3CLL1HO CHICKENS ]' en, the weavers of exquisite clothe, the makers of red shoe* and beaded camel trapplncs?are mostly Arabs or native Christiana. Time tarns back ten ee.iturlaa as one enters these narrow nosjr shop ping streets which stretch through Bagdad. Walk with me an hour and enjoy the shifting panorama. Let yourself be drawn along the current of men, mules and grunting camels. To shut out the Arab sun a vaulted rwf of brick Is built, arching overhead, turning the narrow, crowded streets Into long tunnels; through these sub 'erraneanllke passages moves the mul titude, and'for miles along each side stretches the row of ting stalls, hardly larger than telephone booths, all stuffed fun of merchandise. Cross, legged before each booth, hla wares piled high about him, alts the Jew or Arab merchant. To and fro surges the shouting, stifling human stream, stop ping to paw at goods and haggle over the price. Arab women, their brown faces screened behind the eternal yash mak, pull aside their vdll with one hand and with the other upset the or dered piles of goods?lust as their sis ters In America do?and then pass on to ths next booth to talk down the price. Everyone Yella "Barlak." Here, as In "Pipe Street" Peking, the men who sell the same sort of wares seem to seek the same streets, that they may watch each other. The narrow passages are crowded and blocked by the huge bales of wool borne on the backs of groaning Kur : dish "haromals," who carry loads that would balk a husky donkey. Wooden Bead*. Children always like bead*, and their stringing passe* many hoars safely and happily. At the same time, the children gain a knowledge of color and color combination and form from the bead work. Large wooden beads are the easiest for ths small child to thread oa a piece of stoat thread. The end can be waxed, or a blunt-ended needle can be used. These beads, half an Inch In diameter, are sold at 16 cents Air three doaen. or 40 cents a gross. They art shaped In spheres, cubes ted cylinders and are colored red. orange, yellow, green, bine and violet. f, Rewards of ths Commanplaes. "If you want to go anywhere yon has* to start from where you are," said Burke. First steps are as Im portant as last steps. Starting from Vtiere one Is Involves a Tight under standing of the commonplace. A great motive Invests every deed with sig nificance, MurlDo painted Angels' Kitchen. The convent porter, faith ful to his humble duties, finds the kitchen Ailed wl'h angels, each doing 4. ' Su . ' i Ionian kins* toured the town* of Mes opotamia. The graphic tale* told In th* Old Teitament about the early set tler* of this country are easily verified, for nothing ha* changed. Here la the basaar, for Instance, lit* a wrinkled but active person mending fishnet*. Like the old apostles, the latter-day Chaldean* of Bagdad enjoy fishing In the Tigris, and every morning they bring their oatch to the basaar, giving -one-fifth as tithe to the government. In a narrow, noisy gallery leading off from the mdin. basaar are the tent makers; Just beyond. 200 half-naked men hammer away fourteen hours a day making red shoes and sandals; near by are the makers of fancy belts, find cne man sells red fosses?made In Anstrta. Next is a harness maker, who turns out the camel and donkey trap pings. all resplendent In stjell and bead work Blend of Strong Odors. And the odor! It is that odd smell not easy to describe which Is wafted up from all oriental bazaars, where half-naked men. cooking food, tobacco smoke and the stench of perspiring animals are blended. And all around the strife for life keeps UP- 3s This Arab boy of six Is selling sweets from his big flat tray. The can dy Is made from pistachio nuts and date Juice, and la shrill tones he shrieks the merits of hi* sticky, fly catching mess. Odd-looking vegetables ?pickled In vinegar ? are carried through the streets In wooden tube balanced on the heads of women, for sale to the hammals. - , i a simple service. The monk's vision was his reward (or ordinal? work well done. Commonplace tasks be come great achievements when per formed with all our might. The sol dier dying In the trench?Is he not equal to the king on the throne? To do common things In a perfect man ner Is a truer sign of religion than to do great things in an Imperfect man ner. The despised ordinary relation ships of life may be the rounds In the ladder that reaches to the skies. Llnsar Measure. The Frenchman and the American hid gone a considerable distance In animated discussion concerning the merits of their respective countries j Neither would make any concessions. "Of course," finally said the French man In desperation, "you will con cede that there Is only one Eiffel tow er and that we have Itf "Certainly," agreed the American, "and I am mighty glad, tax K has given us a means for measuring our skyscrapers. We now say In New York that a build ing la two siffels, or. three or four, as the case may be" V j wm TO GET BEST OW OF COFFEE Method of Preparation HA Much te Do With Suceeee In Thla Im portant Matter. There are too points necessary la letting the boat oat of coffee One la. of courae, to pot all that la good. The other la not to gat what la bad. The beet preparation of coTjo ex tracta the aromatic olla and elimlnatae coffee-tannin to. practlcalljr nothing. In the first place the houaewtfe muat aoe to It that her ooffee la finely ground. Bat. baring had ft practical ly pulverlaed, ahe muat bo careful that It la quickly uaed^or confined In air-proof, molature-proof Jara, other wlae the oil will eeoape Into the air and will abeorb moisture In the actual preparation of the beverage, however, the Important thing la to brew the coffee. "Brewed" coffee la not "cooked." In the proeeee of brewing the olla are extracted from the flbroua tlaaue, wbereaa when coffee la boiled or "cooked" the fiber la atewed In and the flavor and flurlty of the liquid la damaged. The water muat be boiled; the coffee moat not. Water at the boiling point ahould be poured on the coffee, but It ahoold not atand too long, and It ah-aid not get chiliad. The elimination of the coffee-tannin la beat brought about in the filtration or drip method of preparing coffee. When brewed In thla way the coffee containa only .ft of a grain of coffee tannin per cup, aa against 2 90 gralna by five minutes steeping In the perco lator method. Household iqyestions To clean a polished table that baa been marred by baring had a hot dish placed upon It rub It with camphorat ed oil. To clean tinware dampen a cloth, dip It In common soda and rub the ware briskly, after which wipe dry. To overcome the annoyance of the hands perspiring . when doing One sewing bathe tbem with strong alum water. To lengthen the life of a comb wash, it In soapy water before using it, and when It is dry rub It with a little olive oil. To restore their natural color to Ivory knife handles that turned yel low rub tbem with turpentine. - To preserve clothespins and clothes lines and keep them flexible and dura ble boil tbem a few minutes and then dry them quickly. This should be done twice a month. i White Fruit Cske. To make an especially delicious cake of the lasting variety cream together one cupful of butter and two cupfuls of sugar anfl add one cupful of milk. Sift three cupfuls of flour and one tea spoonful of baking powder three times and add to the mixture and stir well. Slice very thin one pound of citron, blanch one pound of almonds and chop fine and grate one medlum sixed fresh cocoanut and add tb the mixture with one wlneglasaful of white wine, stirring enough to mix only. Last fold In the beaten whites of eight eggs. Bake In two loaves and cook In a moderate oven. Dishwashing Wisdom. While spending the day with e friend on s farm last summer, I no ticed a clever little arrangement of hers In washing dishes. The water was piping hot, as it should be, and In the middle of the dlshpan she set a small deep pitcher full of hot suds for the silver. This obviated the need of plunging her band down to 4* bottom of the dlshpan, as 1 have always done, and also kept the silver from collecting grease.?McCall's Magazine. Apple 8lump. ? Pare and, slice yo^p-apples. sweeten to taste, add cinnamon and a little salt Prepare a crust as follows: Two cupfuls flour, two level teaspoon fuls baking powder, one teaspoonful salt, sifted together. Mix thoroughly with this two tablespoonfuls shorten ing, wet with mllkjof wgter ujUll a soft dough. Place'over apples. Make three or -fouf cuts In top. to allow steam to escape, and bake. Serve with molasses sauce or with sugar and cream. Stuffed Celery. Thoroughly clean perfect etalke ot celery and cover with Ice until crlep. Mix to a cream onoquarter pound of roquefort cheese, one-half pound of cream cheese, one tablespoonful of butter, one teaspoooful of Worcester shire dressing, one-eighth teaspoonful of paprika end one teaspoonful of finely chopped olives. 3tuff celery with this mixture and serve ice cold on lettuce leaves. After the celery Is stuffed cut it into two-Inch lengths. Sausapettes end Tomato. Take three small pork sausages and dtp In cold water for a few minutes. Now slip off the skin and form the meat into flat cakes. Fry In a small pan until nicely browned. Pour off the surplus fat and add one-half cup ful of left-over tomatoes, a little chopped peppers and, If mixture Is too thin, a little rolled cracker meal may be added. As soon as hot serve on a heated plate and press small toast points around edge. For Your Been Pot. To clean the bean pot thoroughly put two large handfuls of washing soda In It and place In a large covered kettle. Now completely cover It with cold water and allow to boll for almost half an hour. Then wash In the usual ^Way. i Nulls Fruits. Take one pound of mixed fresh fruits; cut Into dice; soak for It minutes In sherry; add them to a quart of lemon Ice; mix hell and freese. ' CONFORMATION OF RAM TO HEAD FIOCK ' ' I ? 1 ? I .1 First Prlzn Lslcsstsr Run. It make* little difference whet spe cial breed of abeep la favored, there are always certain points to demand when a ram la to be selected for the flock. These points are not Influenced to amount to anything by the special characteristics of any one breed. Buying a ram Is a gSod teat of the abeep grower's Judging ability, it la always best to go to the owner of some well-established flock when you are ready to pick a ram. Try to visit such a breeding farm before the an nual sales have been held and you will then have a chance to obtain a really good ram. writes Joseph Cooper* of Illinois in Farm Progress. If you wait too long there Is a Aance that you will either have to look further or take a ram that la not quite all that he should be. It pays to be on hand a month too early rather than a month too late. You are not relying on pedigree alone. You want a ram of good blood, but good conformation la almost equally Impor tant Get out and look the ram lamb over carefully. If he does not happen to Just suit you It will be best to rely upon your own Judgment to some ex tent and not trust everything to breed and blood. Better havq, u.look at both parenta of the youngster If this Is possible. That gives you a good line on him. and If he Is all right so far aa you can. see and If the two parents meet your approval, take him if the price Is at all reasonable Saving on the purchase money paid for a ram Is about the last place in the world for a thrifty sheep grower to practice economy. What should be -the?--*??'? good points? He should have a good, bright eye, an easy way of carrying himself, and he should look like he had plenty of courage. Of course, you are not looking -for a lamb that Is going to FEEDING VALUE OF SOY BEAN Forage and Seed Relished by Cattle and Found Satiefactory for Dairy ?took and Swine. (By E. H. JENKINS) The aoy bean haa been grown for human food In Manchuria, northern India and Japan for agea. It waa first raised In this country early in the last century and as a farm crop in the early eighties. With us It is I BC 1 ' ? r t ? ' I I Nodule* Containing Nitrogen-Gathsr Ing Bacteria on Root* of Soy Bean. only grown at present for cattle feed, green manuring and oil, end seed pro duction. Its use as a forage crop Is still quite small, but It la extending In widely-separated regions, for some va rieties may be grown for forage wher ever cohi can be raised. The soy bean (Sola bean) Is an an nual, growing best in warm weather and killed by moderate frost. It stands drought rather better than corn or cow peas, ft haa a branch ing stem ranging In height, according to the variety, from eighteen to fifty inches or more. The somewhat hair# leaves consist of three leaflets. The Sowers, white or purple, borne la clusters, are abun dantly self-fertile^ Different varieties, planted together, may occasionally hybridise but not abundantly. Each of the thick, hairy pods contains two, three or four seeds. . The soy bean forage compares' in feeding value with clover and alfalfa and the beans have about the same percentage of protein and twice as much fat as linseed meal. The forage and seed, therefore, sup ply a very concentrated feed capable of reducing greatly the need of boughten concentrates. Both are rel lsBed by cattle and have proved to be satisfactory for feeding dairy stock, sheep and swine. It is i hot weather, dry weather crop, does its nitrogen-gathering and Close Grazing. j Probably rather close graslng Is de sirable in average farm pastures, but the constant abstraction of fertility from the soil while the animals are feeding should bp remedied by occasional application of some form of plant food In which. tile mineral elements are largely in excess of the organic matter. Prevent Soil Washing. Cover crops may be profitably planted to prevent washing of solL develop Into a pasture terror and a, vicious old ram. but It will be better to have a ram of thti kind than one that la meek aa muah. You are buy ing a aire and not a woolly parlor ornament. Pick out, a ram with a wide but ahort face, a big muasle, wide shoul ders and well-developed hind quar ters. See that he has a well-devel oped cheat, for that means the sort of vigor, the sort of constitutions you need In the flock. The trig, wide and deep shoutders mean mutton, as do the well-developed hind quarters. Try to pick your ram when he has no more than the normal amount of fat on him, for fat la wonderfully de ceptive. unless you are an Instinctive judge of sheep. Too much wool Is as bad as too much flesh In hiding the -possible weak and defective points (rom the rain purchaser. You want to get down to the bone and blood and muscle of the lamb If yon are going to rely'upon him to head the flock. Look out for the ram that ts ll#ht behind. You are going to tTy to grow lambs that may be turned Into, mutton In as little time as possible. Most rams are all right In the fore quarters, but a good many of them are poorly biHlt In the hind quarters. You want a ram that wltl, produce a crop of lambs with the regulation size hams on them. Another type to. look out for Is the ragged, leggy And too rangy ram. The leggy, rangy sire can do more dam age In a season than you will be able to undo In three. Err on the other side If you must err atAH?" *Ttte the chunky, short-legged rain, rather than the one that Is leggy and loose-built. Get well-set Tegs, with good hmrr- and plenty of It and see that there Is pleri ty of muscle on the bones. Where the muscle is It will be easy to place the fat / makes its growth qujckly and can ba harvested In time to fit land for win ter grain. Its high protein content, Bl ness for a variety of aoila, moderate fertilizer requirement! and other good qualities make it worth a trial everywhere. By planting several varieties* which differ in their periods of growth, the time in which the crops can be fed green may be prolonged for several months. Soy bean hay is said to be about equal to alfalfa if It is successfully cured and the stems are not too coarse. Tor hay, varieties must be chosen having tender stems, maturing rather early, and the rate of seeding should be heavy. DESTROY GRASSHOPPER EGGS Where Intecte Have Been Abundant During Pact Seaeon Entire Fielda M?? Should Be Harrowed. (By C. P. OILLETTK. Colorado Experi ment Station.) The grasshoppers have laid their eggs In the upper one and one-half Inches of the soil, where they will re main until next May or June before they hatch. They are mostly laid about the borders of the fields, along roadsides and upon ditch banks. These places should be plowed or several times harrowed before the first of next May, wherever the eggs have been laid in large numbers. A little careful digging for them will enable the farmer ;{o tell where they have been deposited. In alfalfa fields the eggs are often found about the alfalfa plants. Where the hoppers have been abundant the past summer and fall the entire fields should be thuiuughly harrowed two or three times this fall or during winter or early spring when the ground is loose. Boost for good roads. ? ? ? Well cured corn fodder Is nearly equal to good mixed hay. ?- * ? ? Many a collar haa been worn out on a sore shoulder on a horse. ? ? ? Improved farm management would change many * man's poor. luck, to good luck. - , . * * ? * New silage may be put In on old silage Jqst as new hay may be stored on old hay In the mow. ? ? ? Bran Is a good deal better for fat tening steers than most farmers un derstand. When you can- buy It at a low price, try It ess' Improved hogs are Improving hog profits", that Is, the better the breed ing stock the better the dunces are for larger profit from the business. V ? ? ? A modest Investment wll> give a fair start In poultry farming. Num bers multiply rapidly. The demand for the products Is sure and reasop | ably staady, and the returns quick. WITH GINGER FLAVOR - "" f r MANY APPKTIZJNG DE8SERT8 At COMMAND. Condiment It Alto Recommended for Ito Health-Glvlng Propertied? Should Havo More Deflnlte ^ Plaeo In tht Larder. Preserved or canned ginger give* a most intereattng flavor to> many des sert* and really deaervea a more defl nlte place In the larder. Por It can be kept always on hand and therein pos sesses a great advantage over many other fruit flavors. Dates freed from their pits and stuffed with slivers of preserved gin ger. then rolled in granulated sugar, are a delicious sweetmeat. Olnger Bavarian cream Is a dessert with an almost elusive flavor. To j make It chop half a cupful of pre served ginger into, small bits and mix it with half a cupful of sirup. Then add half a package of gelatin, which hat been sogked and dissolved In a cupful of water. Whip a pint of cream stiff and add It to the other Ingredi ents. If necessary add chill. Serve with whipped cream, garnished with bits of preserved! ginger. Chopped preserved ginger can he added tb rice pudding before It Is baked to give it an unusual flator. Por a baked custard glnget \sauce Is delicious. Make It by slmuibrfng a cupful of sirup to which a quarter of a cupful of chopped preserved gin ger has been added. Serve hot. Ginger custard sauce Is made by simmering the milk from which the custard Is to be made with some chopped ginger In It for IB mlautes. Then strain and proceed with the custard sauce In the usual way. Por ginger water Ice boll a quart of water and a pound and a quarter of granulated sugar together, for five minutes with the rind from four lem ons and one orange. Cool and add the Juice of the lemons and orange, strain and freese-. Pound four ounces of pre served glngor to a paste and Cut two ounces Into shreds and add to the Ice when It Is hard. Pack tor a couple of houra Ginger Ice cream la made In this way: Pound six ounces of preserved ginger to a paste and aod slowly two tablespoonfuls of lemon Juice. Mix a pint of cream with half a pound of granulated sugar aud add slowly to the ginger mixture. Press through a fine wire sieve and freese. Oriental Egg*. The Chlneie are great eaters of. eggs, which they take hard boiled. These arc to be had In all the road side places for refreshment While the Chinese have an expression, "eggs at a nundreo years," 11 ll not to be understood that their eggs are al ways a century old, though one may be able to procure those that are of many years' standing. The Chinese evince a preference for the egg of the duck or of the goose. These are placed with aromatic herbs -In slaked lime for a varying period, the minimum being, it Is said, five or six weeks. . Under the Influence of time the yolk liquefies and takes on a dark greeq color, and the white coogulatea and become* green. How to Clean Whit* Feathers. White feathers of any description can be cleaned at home to look like new at a small coat. Take gasoline and plaster of parts and mix the two together to the consistency of whipped cream. Dip the feathers in this mix ture, squeexlng and preaslng them; then hang in the opMi air to dry thor oughly, and untlL4ne gasoline evapo rates. Be careful not to handle until thoroughly dry\ then shake well, and the result will be a beautifully clean and fluffy featheA White -wings may also be sucoqasftlW treated In this manner. The gasoline must never be used in a room where there is a light or Are. ' To Make Pot Pis. This can be made with veal alone, chicken or any nice meat. K can also be made similar to the Irish .stew with left-over meat and adding a lit tle fresh meat. Meat can be used alone or with a flavoring of vegeta bles. Cut up small and simmer, as the Irish stew Is made, then put In a deep baking dish and cover with a biscuit crust or g mashed potato crust rolled out with flour. Bake a rich brown In moderate oven. Serve In the baking dish. Veal stew, which Is made by cutting- a pound or two of veal Into six pieces, makes a good Pie. Breakfast PI*. Aa appetizing and substantial left over breakfast cao be made In the following war: Grease a baking dish and cover the bottom well wlt,h hot ???hed potatoes and add ? layer of the meat chopped fine or ground and rather highly seasoned Top off with a thin layer of the mashed potatoes. If there was gravy with the meat this may be poured over the. pie; other wise moisten It with water In which a little butter has been dissolved. Set In the oven and bake until brown. Serve With Turkey. Rice. Celery. " r. Chestnuts. Rolled onion*. j., Sweet potatoes. . Cranberry sauce. Oysters In the studlng. Oyster plant Is rood. too. Apple butter Is sometimes used witn It. v Cold slaw gives the requisite bite when cranberries are missing. ? ? f k^t. Pecan Cookies. Prepare enough pecans to make pne pint ot meat and grind them Into flour In the food chopper. Cream one cupful of sugar with two tablespoonfuls of buttered, add three eggs, two tablj spoonfuls of milk, a pinch of salt and tha ground tuts Use barely enbugh flour to make a dough. It must not he 'too stiff nor too thin. Just a good roll ing dough. Cut Into cakes snd bake a light brown. __ i The Birth of ii Christ in the Soul ? > (i f "7 ;: vj fr REV. JAMES M. GRAY, D. IX DwdM?dr ilI I in ii rVrm i TKilT?My little children, of whom I trevel! In birth ictln until Chrtet he formed la you. ?Ualatlana t:l?. I go out of the beaten path In thhi ObrUtmee message, and called to con template toe birth of our Sartor into the world, I would apply the event to hie birth Into the Individ ual life. Oppor tunity la not af forded for en forcement on the - meaning of the text, but, I. It sucgeaU that the birth of Cbrtat Into the ex perience of men la a process of three ?talgea. Christ must be formed In their understanding and In their will, but especially In the affections which mold their character and conduct Their understanding la reached In the preaching of the Word of Ood, but their wills and affections are moved only aa the power of t,he Holy Spirit accompa nies that Word. This explains why there Is much preaching and teaching of the Bible, and so little effected In the conversion of souls. How much Christians need to pray for their pas tors, for the Sunday school teachers of their children, and, above all, for themselves, that the unction of the Holy One may rest upon them as they witness for Christ, that their testi mony may beget In others the new life through faith In hit*. The Second Adam. II. But the text suggest* that the birth of Christ In the soul would be impossible had not Christ himself been born Into the world. Our nat ural man could have no existence without a natural progenitor, and this Is equally clear of pur spiritual or regenerated man. Why Is Christ '?? called in Scripture the second Adam. If not that he waa, so to speak, a nffw starting point for man, "the pure spring of a redeemed raoe"? ThtS does not mean merely that he waa .V-' the purest, noblest and best man who ever lived, but that In his humanity he was much more than any other man from Adam down. In a certain ? sense humanity was reborn In the manger at Bethlehem. Redemption begins by a new birth In the race which Includes all men. at least to this degree, that In Cbrtst dwells potentially all that all men need. There Is now a chance, which but for the incarnation of Christ never could have been, that each of us may become regenerated and begin our life over again. But In speaking of the humanity of Christ, It must be kept In mind that in his person there was united the two natures, the human and the di vine. Christ was man, but also he was Ood. We are unable to under stand. this mystery, but we accept It by faith on abundant testimony, while we adore and praise him that of hi* fullness all we may receive, and grace for graoe. Birth of Christ In the Soul. III. Just u the Holy Oboet tu instrumental in the birth of Christ Into the world. So Is he necessary to the birth of Christ in the soul. The virgin could not have given birth to the Bon of Man had not the Holy Ghost come upon her and the power of the highest overshadowed her, and it is written that "no man can say that Jesus Is the Lord but by the Holy Ghost." As the greet Puritan divine, John Owen, used to say, "We can have no real design of content, ity to Christ unless we have their eyes who beheld his glory." But how shall we obtain those eyes If they are not given us from above? The natural man beholds no excellency in Christ, and appreciates no need of him as a Savior, until these experi ences are begotten in him by super natural power and grace. We have referred to this before but it needs to be emphasised again and again. IV. Finally, as the birth of Christ ' Into the world marks the most Impor tant era In the world, so the birth of Christ into the soul marks the most Important era In the soul. It is this which turns the believer "from darkness to light, and from the power of Satan unto (Md." No con verted man would change his expert enc4f.pt salvation an*-the. Indwelling ChAst "for' alt "the World could give him. It Is this fact that makes the Chrlstmastlde a time of sadness as well as osb of happiness and joy. We see merriment about us, yet we Shrink from It as from the thought of """ that infidel who strove to balk the King, of Terrors by ordering In a gaflie of cards with his dying breath. There Is no Christmas Joy a believer In Christ so earnestly covets as to learn of some one who, as a result of his ministry, has come to Interpret the Christmas in the earth from the point of view of a Christmas in the soul. While it Is the work of the Holy Spirit to perform this miracle of grace In htm, yet It Is his duty to yield his will to him that he may perform it And so I close with the appeal of the German mystic: x Though Christ a thousand times In Bet!** lehem be barn. V ?ut not within thysalf, thy soul will be forlorn. ' V- .)?' The Croaa of Golgotha thou lookeat to In vain, - Unless within thyself It be sat up again. The Christian lift must be In Its own degree something like the Mas ter's own life, luminous with his hope, and surrounded by a bracing atmoe ehere which uplifts all who even touch its outer fringe.?Hugh Black. , & -iH