BIBLIA
it, (be fyh 0rt'patrt of dp
<Dfoe <u*tru? Zeftamnt, fatty
fully a* truly cranflatcb OK
?f fcoud)f<ui& JUtyn
tnc9?Cngli/^c.
.H. >xxx*
<5.paul.n. Ceflkni.
prak fbj ??,rt!Ntt c^c ksjjN &f<5ob mar
9a?e frt p?flig?,an& be glonfjc&.tcl.
&.paol C oL m.
tzf ttx tro:Sx of?l?::|lt>:rtflui you plat
cwtxfly in all vfyftocmt rci
X*L
JLet ft? boft of efci? tort ttepam
o lit of t^f mouth , i-ut frcrcrfe
rhtnnbaTt ?nb mghtc :c'.
J} {/e of ftrjt Complete ?n$tf ~sh Bi6teJ535
'n !>??: b
? v ..f H. r?a.
vv i:^?- nv< n
N U w . ?i.? ??
' Kijiii! bVltt.-M. ?>..
r\ r-i<i I. ; J. i ?
S iy '5?. ?\ >?
K :!i>: .'?C ? "h*_- J . vi > ""
> >:.\r !.-i
:w.T<ihi|.;;b<.r! : ? ?
"s\'
j -u' -.t -a tip ? > ? .? i-.'V
' ? .Vv-d ,-r. "h*
fcJus*. * ft** vr -fh'ld with
Slatry. bin. jt; . r ? 4'<?'n.: a wl
u r<ir . ? ? <i- . v ??? fht'v h.'.?l
[. l * l?r?* .?<?? s ?".<!?
t;..- ...... fr.tnkiui-i ms? .
l^ai -'v -v ^ ? ; yi
' rhat J>?
wf' ha v .
>"t .1 v ? Cun.f t>
' ' . " " V - - . 4 '
star fh-v rV
By JOHN DICK: V-ON SHERMAN
, ?'?
ii
.?? !
r.-i\v
Si
- {)?!
??.
u:-'
*rt :ii? story in
- P.H>tvt l*5U>
: ?' r.st the'
, i > ? TThrty.
. tjjftl . bjE >t:
? i, ?** l J? r?f?? .>
. ~v day in
' -sh^wii ' hy t i.?? "
i.t?t it l"tf;
faV?k.'*' I *'? ;*? it ;?i
' 0!is*is: ?iiis ' itfv
v i t iii'stiyia's; spirit;
..'VVv* nz |hUs t-r . .?f -
? '*?
. :*<;e i fr:iiv-' l.r >?
v h s. n<l
t tiii'la "
. ' '>? s i:ta> , t'.T^y
. Minrivj nf /A.f
? ' ?.>??!!? 4. ? !*'? :??
?. '-'..' in r ;... ? Ny.\ i;r', ;
-JV
i Jr!\ hi
? A:i?! - h'<- > :r|
?? - '.t?"XU> * ':,!\St -v
: !>> ' S??
"istuiit !?*<??'? Jv.
??it S'. 'M;)TT hfvi'V ?
>!i '?f l'l|P>r art*
. in tM<>il?-rn
;ic liililc.
t??xt ?:?lh
xvithstanilin^ t!.v
rh rht* ? ??i:rtiri?'>
< tlie
-for ci*? r?*as4?n
'? ' s't ' .
...
,'t i Mtv is
?TtYj\ t-.ntr" v?-r?
c,<-. K'-xtf t." ???{ ti ?
-YxU-n ??\>?*th ?- > ?
v- fji- !: ix- St i ll '
Miany
0V:ir.y v? r-*i- -Ds
by \r i
rliat ;t ha.l 1 1:?- 'i of tu >t h rltf
Ko::l:sh Ixine a1: ?' Knu2i>h scholars.
. Tli^ Kin? J.i* -> Tan'^latiot) iiatl in*
j* a <-o:ifer?'nc.' at.
If was tti?Mi >l^rer
C1
ceptt-n m
tlutt h
rhkIh which
Ji!n?tani?M?tally
Tiuislaf'^p* w**r''
most s?-tn>lnr>
fjpat't "?as ttw;
rNlntU>n sh- ulil t???
! a?Te|itfiJ us
rrt*?t. Forty- soven"
from the
i.nirlantl. The first
''itjtl in 160tf Two
y.-ars w'<>rv d? n*?-<l to revision. It
wjti prinr???l ill L rfJon in TGI 1 hy Rob
ert I"?hr
That this tr. ?S ;tri?in was an impur
Tradition of a Plant
The fit tie wil-4 n?ne}?bil| known as^
Tlertv R<?hert :u. which fiow?rs? in r!ie
heilues an?l <h:> .?-v of the 0!?1 land ?
from April -It .-ft vard. was of consid
erable .-onsetf .-i f? to our sitnple
nnhdwl ?n<*est r-. It ctiml rush, ul
<ers. scrofuhi _ ? ,r and repeljed lire.
It rt^nres in ??:.?: most anrfeut herbal.1)
under the Miiif Aulritt'. It is suppo?e<l
to have com.- i;t4? existence through
U?>hunin-. Jtl ktv^|:d^ his shirt to dry
:.t ?. i'tn?l?>rt?k jag- is. by; the 'ail
? i'ri<^> to 'Kius. Jaii'ii - oit. lie. translators^
of ; ? hi':k flu* ' he';: i pa mi ahd fourth;
pafasjnijdi'.'aiv -a* follows:
"J* 'J1-- -\1 it uhii M . n h t \ PHn.v
j.1 I v. th?- ".ir.'n ?? K ?((
r. '.i' Brl :- ii ti. Fr.tr ? ?? ii I r.elaad; I ?.?- '
!> :;<lrF wf ! Ii-- Kttfji, A\> .the Trajisl:i tor*
? f.the' 11 i'V wish Ni -- r> > .-iiiij'
i'-.v t.Jir.'Uil.h J> vu? < Mtriyt ? - ti r I.n'rdl.
:'h.-r<- .jr?- Miflalt- ;tru limcMlj. iift.hN.
r:u-bi i''hr??t:;in r^lmi-'Us 'wffvrtf 'n
:r Y-Voi r ,\I.? jt-nty.. ! ? u t !)"?<? is, r:- ? r
r ;?!?>?:.? d ????!;. rV It X'.>-oth? r.-? than' (ht?
.mil rpi-faai'-ji .t? ?-'i ri of ;t<"
;ttTd . |iul>liphinK ? ?'?f itiii*
v?-- rk- avhii'h ii"W- w-:-h al} humility w.
;><?. v utit--> V/iiir Mlijt siy K:<>n w-i?i rr
"Y ur H: riWwess fuul .?r.i.'f tmt of
,'?U :? ? ' .ii iT.-h' r VI.
?.t u- t ha f . * ' h ?? > <ri;c|ha!. Sacri-'d .
?'!'-r ? h-r. with >? invjKiririi; fit
th.- ar ywri. :i'n'd. ot h?*r
ci t-anccia'ci'S:.. of niii-K-y w , n -:-h,y.
v ti v% t?: : - r;- u?. th r ?? '??!?? uM
??. : ? !???' r. ? ta.-t "ran??f:r?N?n ??t I-h*'
n. :> . S. fht* Kntrlish
T V -ur did ri-V* T desist'
?W| t?i til \vhiV"'' j;
iv.is iiiiiirt prti'tl ; h.: t ? f work
> .*> ' js*. ? . ?/. ..'rTifJ '}ii*t, *ll* tu>>"
? !.Jv h?> V-X5W ri N-il so.'tb ci -::;t .1 :: in
? . r :i>- :i !?.i'T.r?-r, ?u>:b-- i?H.--r*an-' ?? '
'ffj.vc&t'? r?vjn,r?- '? ? j
^ .1 . ::i- ( )- *??i? v' n-. tll.t' sun
? ?:f i.'.Ti! I 'u'r-.ij.-y ' ? .M:;ry (jin-t-n >?i"
< ; ?. tr. . 1"'?T It- Lh-cju.- Jatbi'-s \"l
? S- ???lia: ! ;>rt?| In " !?'.?? : ! |
Kl.i^ahvVlr as. .Jaa;.?M , r. k !i__" n!\
r.' _4;in >? "'.Mali'1, ' I an ? II*
ij ;is" >.;?!? 1 }iyi j ii s - :\>tV'vt 'i i '"T;irii s- .to b?^J
.?? " ;v . rn i.tiriit*';.
"l'l-.f K ? _ ? n<>
> :.-r;iK i> r-t Khj! I-ft .-T!.ir.
.'???? ?:!.?- :i. t:;a"<MI
?> ?? ? ? "> 1 1 v I
;,f . ''f.|
t!if \ Jl'h''-. In iil.-n:
.iliy. it 'i> ??.f >1 t<> n<>tH r } ;; i r.
? [?r .-i > 1 !i'> ?. .uNt'.' ;T!if -1
- LT ? \ ? ? ' " TI ':t .if I. ? 1'iff
:?> ttie jW'opI^ !ii) (or (]???' |?ci.p|(i"
? . y i 1 ?, is -. "ly >iniitar r>i I. it
.'>? t? .in -*- iii h:?
fmrj ?: AxWrtSSSfe M"\v many iManij
< "I'ifs "f U:v< transljifioJ
? ;?!?* is n?t ?Ti?'\va : ??ii!:: ?/ |||
time are still in ??xisteito*. It
jiiuirn. hoWj'Ve.' * :si? t rhfs<> tnani
>oi"H?t eopu - T'' i t: setni-serfet < -il
( illation in Knilain.f Mimvn to tli?- ??i]
of t >><* Kifteeutii. ????n nry
. N<>\\ vve oHtiH* to t!i<- first conipU
Kniilish Klhli-, t "U* (wtio <>f vvhlj
i> ! er^wftlr cS'r'iliu-'Mj. I's i|nte
MI 'XXX V- 1 ? a> I In- fac simj
shov-s It was act a (ranslation fr
or;iii;a! flnn-k an<l Hebrew tes
from th?? "iHiiii'lif ami Latyn." ?s
t it !?* pii?ti s**ts forth. Thf r*jm?*s|
tratt>1a'??r ?n<l |>rintor art- lint
for tlii Bat tlroy are kjioivn.
.tnn>Tat*?r was \I i.l cs > nvt'r'la^ (H
am! t li?? )>rintrns was <h>ne|
Switzerland, |>rol?aMy in ZuHtii. 1?
ovor m mallow plant. VVl'ien
prophet rosumed die sacrvtl parnii
tii** mallow was and the II
Uol???rt took its place. Some of l?i
names, .si c.. ?s "knif*- and fork." L|
don pink; i-?>c's toos. sailor's knot,
hard <?> axN'Ount for.
Risks Life to Save Lamb
Holiday-makers at Rartnoutli ^
si>e<-tator.s of a thrilling attempted
rue recently of two Iambs which
been stranded on the dnngerons
of a local quarry belonging to
;> h?Iji,Tl.v 'yi?r<i?p, N'<> {>er
fpi. r . c>i.'\ is ?ri<uvu. tj? }>?? rvtant.
Mti' ii -'f !Ji)' at- thx< .}ilus=
tTutioiik. Min !?*? T(i?' upsi<i*
? !fu ij srr< fir .in w it'll A <fafti
i tul Kv?. .inil i ?!(?? -??FpiTJt in th?' < liirtlen
of rf;i<U .
"??"'Ili -v\!:.at .'5:ivi*. <-\?>r th*?U ran-st
:<li?Te?'f t'lOii >!yv."
t!i'o ' v.\ " iylii>-)r-U f>jr "\v."
ylu.'fi is n-'t t ? ' <?> v. ? ? . j ;n ;lir
tetterin'jr in ..r.l.'Kn^Mi v ai>>l n w'*Te
pra?ilrajJ.j: .nfrWt 1.: : ::ral?J?; ?: Jii-n- r w
\Vas liicr'.ii! v. iliiiir.U- u. Tli?? sovrn
itVntli y?Tst* iij" tlit* '-"ii'i fhapit'r ??f
n t!i?- K;:i^ .laira's v?>rs,on
nvnlfc.r .? - ? ... V- ?. ?
* ''Hut <>f 1 1 ? <>f knmvl?*?i:;??. of."
:uii! ??vil. t li'iMi sluWt' ii<>t t'at <>f- ir :
?for in t'liv -hfy fiWn (raK-st IliVryOf tl: >t;
LAMB SHOULDER IS
OFTEN PASSED BY
Housekeeper Doe* Not
Know How to Prepare It.
(Prep?r??l by th? t*ntt?<1 Hiatpa I>*partm?nt
of Agriculture.)
The shoulder Is frequently pasjied
l?y In favor of the itiOre expensive leg
of lamb, because tlie housekeeper does
riot know how to prepare it. The shoul
der Is lte<8 heavy than (In* leu from the
siime animal. and the meat on it Is ten
der and sweet: It Is not so convenient
to carve if the shoulder blade Is left
in It. ahd so it is customary In many
placvs for the bntfher to remove this
bone w li?'ii the meat Is sold. The niv
it v thus fortneil mav he tilled with
*
stuffing. The I'nlted States I'epart
nient of Agriculture give* the follow
in? directions for preparini; a haked
stuffed shoulder of lamb:
t cupful "f cracker H tftipoontul
or bread crumbs salt
4 t n h I i'.h |>?o n f ills '* t?a?poonful
butter or other pepper or 1?mji
fal Saic iit thyilie If
*4 euful tM>llln(I llk.d
? ? water
Mix the seasoning with the dry
crumbs and moisten with the butter
Mnd hot water; Fill the cavity and
NUTS MIXED
DIFFER!
Mixtures May Be Bal
a Loaf or Roll.
(l'r?p?r?d by' U.~ Cni:.-.! S I>*piir'me3
of Agiit-ultuf* t
Substantial r| dies l? which nuts are
combined with vurlo'us starchy foods, j
such as rice. potatoes, or bread
crumbs. are satisfactory for luncheon
or supper Sometimes these mixtures
are baked In a Ittuf ur roll, sometimes
fried as 'nujuelfes. or mock sau
sages ur served in a cream sauce or
gray >>n biscuits, or In patty, shells.
Baked vegetable nut hash may be
made with chopped cooked beets or
spin job, iind rice or macaroni. Nut
che?^e 'i. if > .r roll may he made with
either '-Hit; r-type or cottuge cheese.
Peanut butter and tomato soup, and
chestnut soup are good. Many nut
stuffings for poultry are liked. <"hest
nut stuffing for noose or chicken is a
favorite. i'ecan stufling for turkey
'uis Ion- been used In the South, and
valnut-celerv stuffing for chicken or I
'abhit is still another combination.
I>esserts of many kinds may have J
nits added advantageously. Some of ;
rhose most frequently made with j
chopped nuts are the various custard
mixtures such as baked custard, float- J
ing Island, tapioca cream, custard rice ;
pudding. custard nut pie. and the so
called "cream" pies, which are really
layer cakes with a "'"ream" .or custard
tilling, t'ottare puddings, fruit uti.x
turc^, and steamed puddings/Of many '
flavors are better for having 'a few
added huts, and "f copiS.- a rich ;
' ?hristuias t?r plutu t''iddb)V hiis a good
proportion "f nuts. Hot pii'Sling sauce*
of iujiiiy Kinds are improve.) Kv i he ad
? It ?.)! of nuts, i'l cans and raisins. for
exai are a good combination
I'l'vi i ciipf" and fruit g.-!:i!;iis Uiay
'include "'its Kavariau. crcaiu i- e* .
pe.ciallv 'g ?>'d when chopped roasted ,
almonds are mixed through sift's Hie
i'nited States I ?epariin"tif A-'ricuI
ttjre. All the i^unbTmrriofls of i.e. ;
cream with sw?v| sirup.* ?r sjiu*.- * and
?hopped nuts .cpniifiortly called sundae*
ii Xi l?e .easily made at home Nut.*
? liia.V silso l>e put direifly into the |ce
! .Team mixiure, as in the case of *o j
??ailed burnt-almond ice cream, which
| cons'Nis' usually _jif ;.a vahillit <Te?ni.
. >V It h "'hopped roaSted lljlllotuls ;r! '
to ji Almond macaroon* are -
tinier ground up and- Used in ?' ?
way A frozen custard coiw
l ly chopped cooked ??he-i> 1 . ' *.
fruits, and sultana r.-i'-i:*
I nes?elrode pudding T: .?
huts to ail ice ??reml seen - ! ? '! <
; neces>ary to ll <-r the a i. a
i little extra salt.
?ie
Almost all can*. e* can
varied and usually . ? ,ed. I?y thf
addition of nut kernel.-. -Peanut brit
I tie. pi'cjin pralines. walnut taiTv. but
ternut maple creams. choi-ola re-cov
ered I'.razil nuts are /it a few of Un
familiar tvpes "f iitil calidie* always
in favor I'M ted dates and prunes,
stuffed with walnuts or other nut ker
nete. an- home confection* easily
; made.
Shoulder of Lamb Boned for Stuffing.
-fji?*en it \\itli skewer- or >e>\ the Muff
in;: Hi flare t r : ? ? meat in ;.io
roastin:; pan. Iiul> ilri-|.?f?i'i^s oyer flip
sprinkle ;\vifl.i ?'alt pepper.
ih'eiiiK- w ith tl"?ur all'! Iiriittti '| lickh iti
a hot "vo.M; I 'our a cupful of hot
wafer flip meat. ailjusi th?* --over
of the roaster ? ?? ??1 y . :ii|H lower tlio
heat of (ll?* oVi n. I 'ook -low |\ two to
'liroo hours, a?'<'ori!iritf to taste.
Uses for Cut Bread
Slij-i't ??ut hreai] In
ili<- jif'-aii l.t.\ if ii i> a family t<>
<t;irt Hi*- new loaf it. fore tile old I?
i!?ei| Why not use a bread hoard
an it >hi5rp knife a' -thy tiihle ami etit
off Jlisf wit.lt N tu?#>ilei|. ii||S^e*it S t lie
friHe't St i'e- I Vfiiirtmi'iiT ?> f Atrrienl
litre} I'ieees of bread left over for
nix re iji.'e have many n <? ? Tltey
an )"? tfi'aM-vT '?r oxen <hie<l aiid eaten
1 1 !; ? ? ''ia-t 'rolhH mit fur tlie bread
< ran. . i:-i* i osyd Jfor ? ?: 1 1 1? i| ???? ! i s It ?
'?t ? truii:. -thiekenini: for
soups s.iitres or, gravies ill place of
par" the. tlmir fu niilflihs. |w?ni'ake?
?or. lit*. in fttti milk t>>
????r.X II " J.i?:r4*t* >'f iTri'il'r,
COOKED RICE SHOULD BE DRY AND FLAKY
no luna '"l''''
trains r ?*n? t to
i ins make i lid
Jrying Boiled Rice in the Oven to M;
by th? t'nltf <i States Ixpartmcat |
of Agriculture. >
? Properly cooked rice should he dr\
?iml have each grain separate hut
"thoroughly cooked through. Ve"v often
iieople \\ ho say they d'j not like rice \
kiave never eaten it properly rooked. {
mid think of I r only as a pasty mush, i
linj^L'litly and unpalatable. If hoi led
heroines sticky and the
break apart Many per
......t. ........ .... mistake of overcooking
?ice and also < f not salting It enough,
n the Orient and in the Southern
tales in this country where rice is
^nten almost laily. cooking methods
re iised which result in separating
~ ' also in drying them out I
pasty.
|ks generally prefer to !
?oil rice; in a large quantity of water. !
."lie l'nited States Department of Ag- '
ieuluire gives the following directions
[or doing ho :
Boiled Rice.
|l t*as;?Minful salt I cupful rlo?
or i quarts boiling water
Wash the rice through several wn
fers until :i!l i lie loose starch Is f?
Inoved. and drain if. Have the hoillng
Ivater ready In a deep saucepan, add
| he suit, slowly drop In the rice and
Ihe grains and
"o they are noi
Southern cot
ake the Grains Flaky and Separate.
allow It to boil rapidly f>>r about 2?> j
or .'JO minutes, or until a grain when
pressed between the thumb anil finger
is entirely soft. In order to prevent It 1
from *t-ckin?; to the pan lift It If nee
essary fr?>m time to time with a fork,
but do n >t stir It. for stirring Is likely
t<i break the grains. When sufficiently
cooked, lum the rice Into a colander
or si??Y*. and after the water has
drained off cover with a cloth and set
over a pan of hot water on the back j
of the stove or in the oven, or turn the j
rice into a shallow pan. cover with a ;
lid. and place it In a warm oven for a
short lime. Treated In this way the
grains swell and are kept separate.
If a larjfc kettle Is not at hand, rice '
may also be rooked successfully In a
smaller open saucepan or kettle, al
lowing eight times as much water as
rice, or two quarts ot* water to one
cupful of rice. The same method Is
used as with the large proportion of
water, but the rice requires more care
ful cooking. If the starchy liquid sur
rounding the grains Is washed off by
potrrlng hot water through the colan
der in which the cooked rice Is drain
Ing each grain will be left separate
and distinct This is not usually nec
essary when the larger proportion of
water is uaeA
Baby
oves
A Bath With
Cu
Soap
I ?
can I do F
why can't I have a skfn like
V^/ other girls? Why do I have to
jave these ygly pimples. blotches and
blackheads?
"If I could only find something that
would clear up my skin and give did
back fay soft, rosy complexion, I know
I would be the happiest girl in the
world! What can 1 do 2"
;s that you talking?} If it is, you
don't have to worry a minute! Just
build up the rich, red blood in your
body. Then your skin will be as clear
and soft as anybody's.
That's what S. S. S. has been doing
for generations ? helping Nature builj
rich, red blood! You can build red
Wood-rells so fast that the impurities
that cause breaking out on the skin
hardly get into the system before the
pure blood annihilates them kills
mem right out ? stops them from
'ireakin? out through the skin.
And then this rich, red- pure bloo 1
feeds and nourishes the tissues of th?
skin and keeps it looking1 healthy.
That's all there is to
it. Healthy, vigorous.
-<>d bioo-i su<H as S. S. S. |
nelps Nature build,
makes you healthy all
nver. If beautifies your
skin ? drives away p!m;
pies, blackheads, blotches. Tash. boili
and eczema ? gives you hack your ap
petite ? builds firm, plump flesh and
fills you f:.ll of new life and energy.
All drug stores sell S P S Oet the
: irger bottle. It's more economical.
Boschee's Syrup
/bo\^!he^ uas been
Relieving Coughs
\ na,' for 59 Years
attBBMHft ffftrinl f;arry a bottle in
your car ass J always keep it in the
house. 30c and 90c at all drui?g:sfs.
H> l>r?'< risy ? ?ftetu'st. ? Ii?->i : ;i thfl
K.trli of rHigioii.
Grandmother Knew
There Was Nothing So Good For
Congestion and Coldt as Mustard
But the old-fashioned mustard
plaster burned and blistered. Get the
relief and help that mustard plasters
gave, without the plaster and without
the blister.
Musterole does it. It is a clean,
white ointment, made with oil of mus
tard. Gently rub it in. See how quickly
the pain disappears.
Try Musterole for sore throat, bron
chitis. tonsillitis, croup, stiff neck,
asthma, neuralgia, headache, conges-*
tion, pleurisy, rheumatism, lumbago,
pai is and aches of the back or joints,
sprains, sore muscles, bruises, chil
blains. frosted feet, colds of the chest
(it may prevent pneumonia). j
Bitter than a mustard plaster