University of South Carolina Libraries
GERMAN SHELLS BURSTING OVER FRENdH POSITION 4.. .~........... TI'h~ is .' rear lc icture of bursting Ge.rmian shells w as mado just at the moment when they were falling on a farm in the A\rgoinne d istr ict us~ed by the 1French as a rendezvous. The shells weore directed at the Fr ench sol diers, who are seen working. None of the Fr ench sold1iers who wero present wh ile the rain of shells fell on them were hurt. WAR'S TRAGEDY FOR THE NONCOMBATANT .: "*' <,,, ; ( .k Y}{ Z~' a ~~ :.: Y L y j " . *2 One ol.' London Daily Mail's pi photographs, showing a family returned to their native village after a serious battle had )I tfoigt there, only to find their cottag in ruins. aaRninernttvestr f uselad andth Frncwho ame to theo. UnTe ses r ietda h rnh diho t wo purposel o oting aN o n of a birlin doldiars fo th e a pes n are h ai fs el fl nt e woiernmnt ace asterhotih ohr ret2.irEwr ~GAE T WBOROW TAGBILIO FOR ALES TAKINGB WONDEBOR mt (of the London Cta Mda bn (3 c m s . (r eading, lord chief justice o Great Bri and he,,ad. o the ."<. .}. R rsett*c orligailadFrance, whoshatretouhry;n(7)dErnesst'rillephtogeaph, oakntat thekIof frust ianPurers Acgtai Sur fabilo olr ortealeae lnle, so s rts ode R sian wounerdedthibouhex armsderRepingMosq itors beeks medicallutra in. are wit th or m() as financial gentn ' of sse rt-a b ad a os ia l un h n w at i za a mingt numer a fu- simplei fledgoe surgeons, accod ing toi heost. The o tersn mre (ffectie re dwarde n ows a " o c ar" w ih odn of th e London hi ave anp Milan baon; (ei ry e b rethroun siust tle ornd fm o d thefh the sweo oi mnr cae tn cuitne omissoer (amputavens aobr com- therc "freign office (6)eer vailtims planet of tooraitia rsrycnd (7)n inestv Mltegnt. o the bn ofd lore Russian ospitals but praseitheaRs-atrledingNew Jrsecoandnot foun aan n andsonenofdtneatnbeht ofursei a nkd w warnelef cowmitt Bish soldpier Russan arbes wth aout six ote in his evontigs iswoundaedfo in lice ands an o ere eek meica tranin ar wit th fomulaforrepllin moqioes A bpoord an ho a d jauch "nhadth zars amy i grat n mbes asful- si ple and mor effctie reell n orst" aa bo u nsn c atr, th c fn fle ged sureon, a coring to epots i oi of lav nde, sray d trou hWWuld th eato ao wane.b of wundd Gemansolierswhohav an tomzer n prtsexpoed.Thi pi stillO wouldsh counry town Justretrne frm th frnt.Theeoi ismor eficiet tan itrneland make of tememerat of nt sca, solders may o whm bar vidnce ammoiacamhor ta an a un cadef orel watvthe ad ositce l of mprper amptatons aqo om- othr "tra s" ha "seetr" ictms np o r o articula a se,"s whard th plan o por sniaryconitinsin avecluchd a. I ha ben oun juiors abuverit mant thefrsont Russan osptal, bt pais th Ru. tred n Nw Jrse an no f Wnd lld shl e gepadato alloancepb sian wom n nrse asbeig kid ad w ntig, 0 w at mre an ne sk ouaid thl morn g roldth e sabolish conideate ~for-(Ltt t Ne Yrk lob). mea a woesalegratiecntea LESSoN (By O. E. SELLERS, Acting Director of t ]e Sunday School Course of the Moody 13beInstitute.) LESSON FOR SEPTEMBER 26 OBEDIENCE AND KINGSHIP (RE. VIEW). LESSON TEXT-Psaln 72. GOLDI)-N 'TEXT'-Tho king shall joy in thy strength, O0 Lord; and in thy sulva tion how greatly shall he rojolco. Ps. 41:1. The subject assigned for this review lesson is aptly chosen, for the kingli. est quality or virtue passed by any king is to be obedient. The servant who truly serves is obedient. The motto of the king of England is "Ich dien"-I serve. Gen. R. E. Lee once said that for hinm the greatest word in the English language is the word "obey." We read of our master that he "learned obedi. ence by the things he suffered" (Heb. 5:8) and ho taught that "if ye love me, keep (obey) my commandments" (John 14:15). The lessons for the past quarter cover an approximate period of about 125 years beginning probably B. C. 1024 (Beecher). In them there are pre. sented nine rulers; David, Solomon, Rehoboam, Jeroboam, Asa, Ahab and Jezebel from within, and two from without Israel, the Queen of Sheba and Ben-hadad, king of Syria. There are also five prophets mentioned, Nathan, Ahlah, Azariah, Obed and Elijah. It might be well for teachers to dis tribute blank pieces of paper and ask the scholars to write a brief outline of the oustanding facts regarding these rulers, also of Nathan and Elijah, though the last will more properly come later as there are yet several lessons about that great prophet. These kings can be classified as good and bad, though the greatest of them all (David) suffered a most terrible fall. From these lessons the great facts of sin, grace, prayer, the word of God, faith, salvation and unbelief are all to be emphasized. For tho older classes a most inter. esting study can be made of the de. velopment of God's people materially and the religious development also as well as a study of the causes fo the division of the kingdom. The tendency in both kingdoms wat downward towards the destruction o1 the northern one and the captivity anc impoverishment of the southern. A good method of review would b' to take up each of the different char acters and give a summary of his lift and of its effect upon the nation. It will be profitable to answer such ques ions as: What do the events of tht past quarter teach us about the char acter of God? What great teachings have we had presented on the subject of prayer? What peculiar manifesta tions have been seen in the develop ment of sin? In this Quarter's lessont what emphasis has been made relativc to the word of God? What moral du ties and obligations have been empha sized? If a good crayon artist Is avail able prepare on the blackboard 12 cir cles, five above, five below, and one at each end of a rectangle. In this last place the Golden Text for the day and in each of the circles, beginning in the upper left hand corner, either a sketet or some other suggestion of each of the several lessons. Another suggestion for use upon thE blackboard would be to draw twc panels or columns on either end of thE board and connect the tops by an arch D)ivide the arch into flye divisions and in the tolp, the keystone of the arch place the name of good King Asa, tc the left Absalom and Adonijah, and tc the right Elijah and Ahab. On the left Jpanel write "Trhe Wor~d of God" and on its capistone "David." On the right paine write, 'Obedience,"' and on the catpstoie " 'Solomton.'" Then~ untder ne&athm the arch and between the panell first the names of the remaining chiel chiaracters' belonging to Israel, and be low, hut separate, those from wIthout whose names have been considered during the past qtuarter. This arrang. ment of names might be so made as tc call attention to the separated king. domts of Israel and Judah, using the arch for the names of the characters affecting the kingdom before its dl. vision. Again the board may be ruled into two columns, one to contain the names of the "chief persons," anid the other tho "chief facts." Divided accordi1ng to lessons they will be about as fol. lows: Chief persons 1, David, Joab, Abishni, Absalom; 2, David, flath elha, Zadok, Nathan, Solomon, Adoni, jah; 3 and 4, Solomon; 5i, Solomon, Queen of Sheba; 6, Rehoboam, old and young men; 7, Jeroboam; 8, Azarlah, Aim; 9, llijah, Ahab and the widow of Zarephmath; 10, Elijah and prophets of Baal; 11, ElIjah and God; 12, B~en. hadad, Ahab, young men. Chief Facts-1, failure; 2, anoint ing; 3, choice; 4, prayer; 6, wisdom, 6, division; 7, sin; 8, reform; 9, provi. denco; 10, testing; 11, discourage. ment; 12, defeat. Thus by careful and prayerful preparation areview of each lesson can briefly but profitably be presented. The material for a successful re view along any of the lines suggested will demand careful preparation on the part of the teacher, but will be welt worth while in fixing the chieS facts In the pupils' mind while it also will test the sort of work the teacher has been doing. A generous heart asks no.reward; It Is, like conscience, clear: A feast where all best gifts are stored, And guests have all good cheer, And with glad song In happy throng The hours prolong, With loving friends whose presence makes life dear. RICE, IN VARIETY. Rice Is such a common dish and withal so little varied that a few recipes which may give ideas will be welcomed. Simple rice pud ding, using three tablespoonfuls of rice, a quart of milk, sugar, nut meg and a few raisins, put into a baking pan and baked for three or four hours in a slow oven is a most wholesome, nour ishing dish which will be good food for the children and one which they like. Add a few tablespoonfuls of cocoa nut to a rice custard, or a cup cus tard for a change. Serve a chocolate sauce with plain boiled rice. Maple sugar sauce is another delicious one to use with plain boiled rice. Rice With Fruit.-Rice is particular. ly good with peaches. Cook the rice and while still warm put into cups with sliced peaches to mold. Turn out and garnish with fresh sliced peaches, serve with sugar and cream. Pineapple is another fruit that goes well with rice. Chop it fine and stir it into the cooked rice, serve with cream and sugar or a sirup of pine apple juice. Rice With Cheese.-Take a half cup ful of rice, drop it gradually into two cupfuls of boiling water and add more water as it cooks, if necessary. When perfectly tender let the water cook off, allowing the steam to escape. Make a rich cream sauce, using two tablespoonfuls of butter, two of flour and a cupful of rich milk or thin cream, cook until smooth. Mix the sauce with the rice, adding a cupful of grated cheese. Put Into a baking dish and bake until hot. The cheese will be stringy if allowed to stay too long in a hot oven. Rice With Tomatoes.-Cook the rice using a cupful of tomato juice at the last when nearly tender. This will be absorbed, then serve with a well sea soned, strained tomato sauce. To get the juice strain a can of tomato. To get the pulp for the sauce, put the to mato through a sieve. Some of your hurts you have cured, And the sharpest you still have sur vived, But what torments of grief you en dured From evils which never arrived. AROMATIC VINEGARS. Those who enjoy changes in flavor and well seasoned delicacies will keep on hand a supply of various vinegars. Pepper Vinegar.--Se lect 18 pods of red pep. pers, take out the stems 'and .,cut the pods in two; place them in a -kettle with two quarts of vinegar and boil it a.way to a quart. .Strain and seal. This is a fine flavor to add to catchup for fish sauce. Many of tile herbs used in aromatic vinegars may be raisedl in thle home garden. A mint bed, nasturtiums, parsley, thyme, marjoram and others are all attractive flavors to be pre servedl in some1 form to be used in sauces. Dry tarragon may lbe putrchased if tihe fresh pliant cannot be obtained. Allow a half pint of leaves to a qutart of vinegar, steep in the vinegar for two weceks, strain through flannel, bot tie and seal. Horseradish Vinegar.-Pour a quart of boiling vinegar over 0on0 and a half cuplfuls of grated horseradish, add two tablespoonfuls of sugar and one of salt and lot stand one week, strain, bottle and keep to serve with meat and fish, to flavor salads, salad dress. ings and many other dishes. Spice Vinegar.-Place the spices in, a small bag and take them out wilen tile vinegar seems sufliciently spicy,~ as otherwisct the spice darkens the vinegar. For all these vinegars use cider vinegar for the foundation. Take two ounces each of parsley, thyme, sweet marjoram, mustard, celery seed, and 0ne ounce each of allspice, cloves, pepper amnd mace; place in a jar and cover with a quart of vinegar; let it stand threo days, tiles strain through a cheesecloth and bottle. Celery Vinegar.-P~ound three table. spoonfuls of celery seed in a mortar, add to a pint of vinegar and shake every day for two weeks, then strain Little of Value in Poverty. There is so doubt, of course, that poverty develops much that is pro cious in life, not talent nor genius alone, but valuable qualities of char actor. But it does vastly more harm than good. Forgotten for the Moment. People who profess to be tender hearted are quite as selfish as others. Trhe manm who says he couldn't stand it to kill a chicken does his full share to a chicken dinnet st the same . and keep for use. Mint is prepared in the same manner. A large bunch of fresh mint, bruised, is placed in a pint of strong cider vinegar. Let stand for two weks, strain and it is ready for use. Mint vinegar made three years ago is aromatic and line-flavored yet. If you have a kind word-say it, Throbbing hearts soon sink to rest; If you owe a kindness-pay it, .Life's sun hurries to the west. Days for deeds are few, my brother, Then today fulfil your vow; If you mean to help another, Do not dream it-do it now. PALATABLE DISHES. Carrots are so wholesome and cheap that they should be served at least once a week, if not oftener. They are espe cially good cooked, then chopped and seasoned with butter, salt and a dash of lemon juice. Serve hot. Carrot Patties. -- Put six boiled carrots through a meat chopper, break over them two fresh eggs and mix well. Rub six crackers fine and add to the first mixture. Season with salt, cayenne pepper, a little lemon juice and form into cakes, then fry a deli cate brown. Serve very hot garnished with parsley. Russian Sauce.--To four tablespoon fuls of freshly grated horseradish add a teaspoonful of mustard, one-half a teaspoonful of sugar, a little salt, a dash of cayenne and two tablespoon fuls of vinegar. When served with fish, add two tablespoonfuls of melted butter. Raisin Sandwiches.-With one cup ful of seeded raisins chop an equal quantity of nut meats. Mix to a paste with fresh, sweet I atter and spread on toasted crackers or thin slices of brown bread. Cut the bread very thin for the sandwiches. Casserole of Heart.--For a medium sized heart slice rather thin one tart apple, one potato, one onion, one car rot and season with al't and pepper. Cut the heart so that it may be stuffed with the vegetables. Place it in a casserole with '" remaining vege talles and cover with seasoned stock. Cover and bake for three hours. When done, remove the heart to a platter. surround with the vegetables and a gravy, thickened slightly. Garnish with parsley and serve. This meat is good sliced - ld. Not what we have done avails us, But what we do and are; We turn from the deed that is setting ' And turn to the rising star. J. T. Trowbridge. GINGER CAKES AND COOKIES. Who is there who -es not enjoy a square of fresh. sp yV, soft ginger bread or a crisp, sniappy cooky? ~ Hot Water Gin. gerbread.-This is a recipe w hic h m ig ht be called "Never Fails," for AA~ it is thle most sat manry differecnt combinations tried. Take a cupful of sugar, one cupful of dar-k molasses, a half cupftul of shortening, melted; one egg, three cupfuls of flour, a tablespooniful of ginger, a teasp~oonfuil of soda, (118 solved iln a cupful of boiling water added the last thing. Salt shotuld be addled if iard is used. lBake in a lar-ge dir'ipinirg pan forty minutes In a muod rate oven.I Scur Milk Gingerbread.-Tak~e two eggs, a cupful of molasses, a half cup furl of sugar, one cupful of sour milk or' cream, two tablespoonfuls of melt ed btutter, one-half cupful of currants, oneO teaspoonful of sp)ices, onie tea spoonftul of ginger, half a teaspoonful of salt, and~ 2%/ cupfuls or flour, Mix the soda and sour milk, add to the molasses, sift the remaining dry igre. ~ dioeits andl combine mixtures-; add the bttern and beat vigor'ously. Bake 25 ' minutes' in a moderate oven. Molasses Layer Cake.--Take two cupfuls of flour, onie curpful of molas sea, half a cupful of sour milk, one teaspoon ful of' soda,.'dissolved in a tablespoonful of water; one-half tea spoonful of salt and two tablespoon fuls of butter. Bake in two layers and put together with chocolate filling, Ginger Cookies-Take two cupfurls of molasses, one teasp~ooniful of soda, three eggs, one cupful of lard, and a tablespoonful of ginger. Mix all the ingredients, adding the eggs last. Use enough flour to roll out very thin and bake in a hot~ oven. Unreasonable, "Muh wife am do most puheistent lady I ever seed in all muh bawn days, sab I" complained~ Brother itam. diddy, "Why. looky: We been mnar'd three yeahs now, and she's still axin' nie to buy her a flew hatl"--Kansa. City Star. Rid. Plants of Insect. A good way to get rid of Insects in the earth of a potted plant Is to Doug over it a glass of water' to which a pinch of mustard has been adde..