I The Hermit Lover By Grace Beulah Windsor (Copyright, ISIS, by W. Q. Chapman.) Randal Ware bad read In some book or newspaper that there are animals which, when desperately wounded, Book some secluded solitary spot In which they may die peacefully. This recurred to htm as be gloomily picked up bis sportsman's outfit, preparatory to a speedy dash for the wilderness. For be had been grievously wound ed In bis affection, it was true, but all that was worth striving for seemed to have gone out of his life and be was Inclined to give up the struggle. This had happened: The young lady with whom he was desperately In love, and who he was assured sincerely returned his affection, was about to marry another. This was her wedding eve. It had been torment unutterable to remain In the same town where she was, but Jealously guarded from his company It was Blow torture now to linger within the echoes of wedding bells that' might peal forth the joy of others, but to him misery his doom! It was all the fault of purse-proud, autocratlo parents. If Leila Bridges bad gone so far as to engage herself to Ware the latter would have stood his ground and maintained his rights. As It was, while eye to eye had spo ken unutterable devotion, no definite promise bad passed between, them. Ware had been refused admittance to the Bridges homo, Leila was whisked away to a whirl of social gayety In the city. Only one tiny note, evident- There Was Little Zest In the Sport, However, ly dispatched under difficulties, for it was a hasty scrawl, bore Leila's Ini tials, with the enigmatic words: "I shall fool them yet, and you I shall never forgot." Striving to believe that Bomethlng might Intervene to dolay or prevent the wedding, Ware had llngored about the town after Leila's return from the city, but now, within twenty-four hours of the ceremony, ho abandoned all hope. A willing bride or a sacri fice, Leila had chosen, or had been forced to choose stupid but wealthy Boyd Weaver as her life companion. Therefore Randal Ware was about to fly to familiar solitary haunts, to hide himself, to mourn in secret, to try to forget. It was a Btrango coincidence, he re flected, as he was driven from the remote pineries station to the old camping place he and his friends bad so often visited, that he passed the Bummor home of a cousin of Leila's, In fact, It was hore that ho had first mot Leila. That was the previous sea son, when she and her mothor had been guests of the cousin In question and of his family. It wob quite dusk ns the old buck board wagon passed the Lodge, as It was callod, and Ware noticed lights moving about the place. "The Davenala here?" bo Inquired or the driver. "Yes, and going to stay Into doer time, I hoar," replied the native. From the direction of the bungalow merry voices echoed out aa the wagon passed on. Ware winced j It all re minded him of the pleasant hours he bad spent at that spot In the company of Leila. The old camping place was five miles farther on through the woods. As they arrived at the old cabin, look ing lonely and desolate in the mol- ancholy moonlight, Ware spoke to the driver. "My man," he said, "no one who knows me saw me arrive at the sta tion except yourself." "Yes, sir," nodded the man inqulsl Uvely. "Keep It quiet from everybody," said Ware, banding the man a double fee, "You can run up with your team, say twice a week, and get my orders for upplies. "Yes, sir, thank you, sir," bobbed the driver. "I'm mum aa midnight! At times Ware had really believed that ha would become a hermit, and that permanently. The cheerless as pect Ot the old but however, the ab panoa ot all companionship dampened bis ardor mightily aa two days of dreary Isolation passed by. Ware tried fishing, but It did not fill the bill. The partridges were run ning and be got down his gun. There was little zest In the sport, however, He would start a covey and then list lessly neglect to take a shot before they were safe In covert. He would sit down on a fallen log, ostensibly to rest, and rouse himself from a gloomy and distressing rev erie over Leila always and ever Leila! He had not estimated hiB nearness to the Lodge until he caught the sound of singing and the echo ot man dolins. He hurried from the spot with more vivid sorrowing memories than ever. A form dashed off Into the under brush just then from the direction of the Lodge. Ware, scanning its flight, made out a lithe, graceful feminine figure. Then It had vanished. He hastened his steps, discerning In the speedy dash of the person he had seen some runaway frolic of a guest of the Lodge, and he did not wish to meet any of them. He slackened his gait as he got out of Bight of the Lodge. He yawned wearily as be turned his face toward the camp. Another long, eventless day promised. A partridge whirred over his bead and beyond. He thought of dinner and raised bis fowlingplece. The bird was diving Into a nest of underbrush as he fired. It escaped scatheless, but as the small shot rattled among the bushes a shrill, piercing scream rang out. "Great heavens! I have shot some body!" cried Ware in consternation. He threw down his gun and dashed anxiously toward the brush. He part ed the bushes. There, hiding her face with her hands, upon her knees and rocking to and fro In mortal terror, was the girl he had seen running from the Lodge he recognized her drees at once. "You are hurt I fired, not knowing there was anyone near Leila!" In stupefaction he scanned the face ot the girl, as her hands' were with drawn. She turned deathly white. She uttered a strangely enigmatical sentence "It Is fate!" For the space of fully a minute those two, so Blngularly, bo tragically met, stood staring, spellbound. "I was only frightened," faltered Leila tremulously. "I was was run ning away, and heard footsteps, and hid" "From whom why?" Inquired Ware In sheer mystification. "My mother had traced me. I hoped they would not think of my being with my cousins at the Lodge." "But your husband?" "I am not married," she whispered, her glance drooping. "I ran away from from that man, whom I detest on my wedding day." "Again, why?" She answered him with a furtive look, her face crimsoning. His heart gave a mighty bound, and he asked calmly, "Shall I take you back to the Lodge?" "To meet him!" she cried bitterly. "Never! Oh, Randal, Mr. Ware, get me away as quick aa you can. Surely I am my own mistress. Surely you will not put me back in that old captivity, when you know when you know " Could he reslBt her? Could he mis take the timid eyos that pleaded, yet were abashed? "If I dared think," he said, "that I could offer you my protection, my love" "I would defy the world!" she cried. They hastened like children, hand In hand, towards the village. The clergyman thoy vUlted marveled at their trepidation. It passed away with both, as, erect, manly, feeling a king with the dearest woman to him in the world on his arm, Randal Ware loft the quaint little parsonage wlth- his bride. "Blood and Iron." What is the real origin of the fa mous phrase commonly believed to have been used for the first time by Bismarck? We all, of course, know that in the Prussian diet of 1862 Bis marck declared: "The great questions are to be settled, not by speeches and majority resolutions, but by blood and iron." The belief hore avowed remained with the chancellor to the end, for in his "Memoirs" he repeated the declaration thus: "We could get no nearer the goal by Bpoecbes, asso ciations, decisions of majorities; we should be unable avoid a serious' con test which could only be settled by blood and Iron." Bismarck, we may assume, when first using the words, had In mind a familiar song written during the war of liberation against Napoleon by Max von Schenkendorff, In which occur the linos: Nur Eluen kann una rptten Unit crimen kann nur Ulul! Only Iron can save us, and blood alone can set us free" a prophecy, the Prussian believes, fulfilled In the statesmanship ot Bismarck. Paying Calls In Russia. Town life In Russia is as different as can be from life in the country dis tricts. One curious custom Is the after dinner call. People do not call on their friends at tea-time, as we do over here, but after dinner at night, or even after the theater, paying calls at midnight being quite the thing to do. The Rus sian dinner always begins with a side board course ot cold meats, bora d'oeuvres, etc.; that is to aay, the dishes are laid out on the sideboard and the guests help themaelvea before sitting down to partake of the regular meal. It is from this custom that we derive the term "service a la Russe," at applied to dinners at which the car iDff is done from the sideboard. ALL WORTH SAMPLING VARIETY OF DUMPLINGS TO 8UIT ALL TA8TE8. May Be Made the Chief Part ef Meal or Only a Course of the Menu as May Be Desired for the Meal. Chicken Dumplings. Mix and sift three level teaspoonfuls of baking pow der and one-half a level teaspoonful of salt with two cups of flour. Add suf ficient milk to make a soft dough. Roll lightly on a floured board and cut Into small biscuits. Place on a greased pie plate In a steamer and cook 20 min utes. Do not move or uncover the steamer while the dumplings are cook ing. Do not start to make the dum plings until the chicken 1b tender. It can wait, but not the dumplings. Soft Dumplings. One cupful of fine ly chopped beet suet, one generous pint of flour; one teaspoonful of black pepper, 1 teaspoonfuls of salt. Mix well together and add enough cold wa ter to make as thick as biscuit dough. Roll out and cut with a biscuit cut ter or knife, drop Into boiling water and cook for one-half hour, drain and serve hot. Serve with roast meat, or the dumplings may be slightly browned In the oven after boiling. They are also good added to a meat stew. Liver Dumplings. Chop one-halt pound of liver and one-fourth pound of bacon, uncooked, as fine as possible. Beat two eggs lightly and add one fourth cupful of butter to them. Then add the moat, the seasonings of chopped parsley, white herbs, salt and pepper, and 1 cupfuls of bread crumbs, adding more bread crumbs If necessary. This will depend on the softness or dryness of the crumbs and on the size of the eggs. The mixture should be just stiff enough to make a paste which can be formed Into balls. Divide into portions, roll smoothly in the hands and poach in boiling water before boiling, cooking about fifteen minutes. Potato Dumplings. Grate four cold boiled potatoes and add to them one cupful of stale bread crumbs soaked in a little milk, just enough to moisten, also one cupful of bread crumbs crisped In a little butter or drippings. Add two eggs, two tablespoonfuls of flour and seasoning of salt, pepper and nutmeg. Form Into medium-sized balls and steam or boil 20 minutes. Turn on to a serving dish and sprinkle with the remaining fried bread crumbs. Drip Dumplings. Three eggs, one- half cupful of milk, two tablespoonfuls of butter, one cupful of flour, one-half teaspoonful of salt, one-sixteenth tea spoonful of pepper and a grating ot nutmeg. Break the whites ot the eggs Into a cup end add enough milk to fill the cup. Mix with the butter and flour in a spider and stir as it bolls until It leaves the spider clean. When cool, stir In the yolks well and season to taste. Drop from a teaspoon Into boiling soup five minutes before serv ing. Cornmeal Dumplings. Scald four cupfuls of cornmeal with a sufficient quantity ot hot liquid In which ham has been boiled, add a dash of salt, stir together well, make into balls and dip Into the ham liquor when It is very hot. Boll for twenty or twenty-flve minutes, occasionally stirring to keep from Btlcking to the kettle. Turkish Loaf Candy. Toast one-fourth pound shelled almonds (blanched) and ono-hnlf pound shelled walnuts In the oven un til a delicate brown. Cut one-eighth pound figs and one-eighth pound can dled pineapple Into strips. Work these ingredients together with one-fourth pound seeded raisins, into the fondant, wmcn Has been flavored with vanilla. Shape into a loaf and cover on all sides with melted chocolate. When hard and readv for uaa. rut In aliens Mother's Magazine. Prunes and Chestnuts. Soak three-fourths pound of prunes over night In Just enough water to cover; then stew until tender. Shell ana Dlanch one pound chestnuts and cook In boiling, salted water until ten der. Drain, then add them to thn prunes; add one Bllce of lemon and Biowiy cook both until the prunes and chestnuts are very tender and the Juice of the prunes has become thick. Queen Cake. One cupful sugar, one-halt cuoful butter, one-half cupfu milk, three uiw vujviui uuur; sur sugar ana butter to a cream, add the yolk of the eggs with milk, then flour into which has been stirred two heaping tea spoonfuls baking powder and corn starch; beat thoroughly together; add whites of eggs beaten last. Potato Rissoles. Season a pint of hot mashed pota toes to tasto with salt, pepper, butter and a little hot cream. Add a well beaten egg and mix in a cupful of fine ly minced cold lamb. Form into balls, roll in egg and fine bread crumbs and fry in deep fat Serve at once, gar nished with crisp lettuce leaves. Christmas Pound Cakes. One pound butter, one pound sugar, one pound of flour, one pound of eggs (usually eight), salt, one pound ot raisins, a little nutmeg. Put in Just a little baking powder. Bake this in a large tin and cut It Into four amall cakes when done. To Clean Raincoat. Sponge with a mixture ot ether and aiconoi to wtucn jraa been added little ammonia. CABBAGE IN VARIED FORMS Vegetable That Is Usually Considered Somewhat Plebeian Has Many Possibilities. Cabbage has not a very good reputa tion among some people, and it is a stand-by winter vegetable of thousands of others. Even for the fastidious taste there are delicious ways of cook ing cabbage, and In salad It can also be used with appetizing results. Chop a small head of cabbage, re moving the heart. Put three table spoonfuls of butter In a frying pan, and two tablespoonfu's ot flour, and turn In the cabbage after the butter and flour are well blended, then pour on gradually a cupful of milk. Bring to the boiling point and add two tea spoonfuls of Bait, a few dashes of pep per, mix thoroughly and cover tightly and cook forty minutes on the back ot the range. About five cupfuls ot cab bage are used for the other ingredi ents. All vegetarians will relish this toothsome dish. Its flavor Is delicate and delightful. Baked Cabbage. Soak cabbage one hour in cold water, then boll ten min utes after cutting in good sized pieces. Place in a baking dUh and cover with one tablespoonful ot butter, one ot flour and one cupful of milk. Salt and pepper to taste. Cover with bread crumbs and bake one hour. Creamed Cabbage. Soak a cabbage for half an hour In cold water, then trim It and cut It In eighths, and drop it into a saucepan of boiling salted water. Add a clove and a whole onion and cook until tender. Remove the onion, drain the cabbage and chop it fine. Put in a saucepan with a table spoonful of butter and slowly add three tablespoonfuls of cream. Heat thoroughly, season with pepper and salt and serve. USES FOR PARAFFIN PAPER Cheap Article Which It Will Be Found Economical to Keep Supply on Hand. Paraffin paper costs only about five cents or ten cents for a big roll, and I try to keen some on hand alwavs. Besides being fine for lining almost every una or a moid from cake to Ice cream, it's also good to use instdn a dish In which fish, like salmon loaf or some other Bouffle dish, is being cooked. It's easy to remove and, joy of Joys as you throw awav thn nar. affln paper you throw away the fish aroma which makes the washing of fish utensils so odious. Then it's also good to use to wrap around foods before placing them In the ice box. Of course, I cover almost all foods with the cover that comes with the dish. But what can you use to cover a roast that has been cooked? I haven't a dish cover of anv kind that's large enough or shaped right to ao this. Answer, I wrap it In a little paraffin paper drees. The paraf fin doesn't absorb the luicea aa tlasna paper would, and It keeps away odors of other foods. In fact, a little sheet of paraffin paper can be used to cover any dish in the refrigerator in lieu of any other kind of cover, and it is a sure protector against the dish ab sorbing odors from nelghhnrlnff fnnrta uxenange. Beefsteak Chowder. Cut slice of salt pork into small lots, witn one onion minced fine; cook un til a nice brown; add one quart of Dolling water, let simmer flvn mlnntna then add one pound round steak cut into strips one-half-inch thick and two incnes long; bring this quickly to a boil, then simmer until the meat is tender; add four or five pared and Bllced potatoes, season with salt and pepper, add more boiling water and when potatoes are tender add nno nnrt one-half cupfuls of good rich milk or cream; split six or eight crackers, put into soup dish and pour chowder over mem, serving at once. To Starch Fine Llnnarla Many housewives experience great difficulty In laundering fine lingerie, such as dainty waists, jabots, collars and so forth. The chief difficulty seems to lie m giving them Just the proper degree of crlspness. Rinsing mem in a solution or borax gives the right degree of stiffness and renders tnem just like new. Two heaping ta- uiespoonruis or Dorax to five quarts water is a good proportion. This also excellent for thin dresses trimmed with lace. Corn With Cheeae. Cut cold boiled corn from thn nh put In double boiler with milk enough to cover. When hot add. cheese to suit your taste cut in thin bits, pep per and salt Keep hot till cheese mens, but do not boil. Nice for sup. per. Flo Comnota. Wash one pound figs, cover with one Pint cold water. Snnk nvar nloht In the morning add two bay leaves ana coos one-naif nour. Strain gen tly. Boil sirup down to one cupful and pour over figs. Chill, serve with sweet ened whipped cream. Warming Over Meat. The best way to warm un a rnaat of meat is to wrap it in thickly greased paper, and keep It covered while In the oven. By having it covered the steam will prevent the meat from be-be- coming bard and dry, and it will some heated through in less time German Pancakes. To each egg take one tablespoonful ot flour, a pinch of salt, a pinch of baking powder and add enough milk so- it will pour easily into the pan. Hake about aa thick aa griddlecakoa TEST COWS FOR BUTTERFAT Easy Matter to Determine Which Ank mall Are Worth Keeping by Reap ing Record of Feed Qlven, The Babcock tester can be used by a farmer to determine the amount of butterfat produced by each cow of his herd. If a record Is kept ot the amount of feed given each cow, it ii an easy matter to decide which ani mals are worth keeping. A cow mav give a large flow of thin milk for three or four months. Pipette, Holding 17.5cc. Milk and a Test Bottle for Milk, Used In Bab cock Test, For the remainder of her lactation period she may give only a small flow. Another cow may give a fairly small amount of rich milk during her en tire lactation period. The first cow will likely be given credit by the farmer for being a very good producer, when, as a matter of fact, she may not be nearly as profitable to keep as the second cow. Three things are necessary to enable a farmer to de termine whether or not a cow is profitable. Total pounds of milk given in a year; the percentage of butter fat In the milk; and the value of feed consumed. GOOD PLAN FOR INBREEDING Animals Used for Purpose Should Be aa Near Perfect as Is Possible Watch Hogs Closely. (By DR. R. H. WILLIAMS, Animal Hus bandman, Arizona Experiment Station.) It makes a difference in. Inbreeding whether one is handling purebred or grade stock. By inbreeding we mean the breeding together of animals ot a common blood. I would advise you to use animals for Inbreeding that are as nearly perfect as possible. Theoreti cally, if you have perfect animals, the only logical thing to do is to inbreed, because it Is simply impossible to se cure evil results from incest with such animals. Perfect animals are a rarity. Ordi narily it is wise to inbreed the off spring on the sire where the sire Is a good registered animal and the dam an ordinary scrub. Care should be exercised, however, not to follow thlB more than once, as Inbreeding is a two- edged sword which must be handled with the greatest care. The sire may be bred to a second generation ot his get with good results, but this is not recommended. It would not be as much Inbreeding to use a sire on his granddaughter or brother and sister as to use a sire on his daughter, but breeders bave used both methods with good and evil re sults. Hogs will stand inbreeding less than any other kind of farm animal, and on this account must be watched closely. VALUE OF MANURE SPREADER Saving of Labor Is Only One of Many Advantages Offered by the Use of the Implement. Most farmers believe that the great est value to be derived from a ma nure spreader is In the saving of labor. As a matter ot fact, this is only one of the advantages offered by the use of such an implement Another advantage which is even taore important in many ways, is the fact that manure scattered evenly and rather thinly over a wide area will give very much more return per ton than where scattered irregularly and on the thinner places, as Is usually done when distributed from a wagon. This Increased return is due to the fact that there is less loss in fermenta tion when put on thinly, and also to the fact that a considerable share ot the value ot manure comes from the addition ot beneficial bacteria to the soil, so that when this takes place over a wide area it la much more bene ficial than when limited to a amall area. Alfalfa Is Spreading. Alfalfa la slowly but surely spread ing. Where a few years ago this good stuff could not be found, now many patches are visible from the road. Soon there will be fields. Hay for Ailing Horse. - Dont feed a large quantity ot hay to a horse that Is afflicted with heaves lis 3 H ii. I : PROFIT IN "BABY BEEF" Koung Animals Must Have Liberal Supply of flight Feed. Qraln End of Ration Will Need to Be Increased 8teadlly During Late Winter There la No Better Feed Than Corn, Suppose "baby beeves' are to be finished for the market next fall. This means that they must have a liberal supply ot the right kind of feed all winter long, feed that will keep them growing In bone and frame and at the same time developing in an all round manner. The grain end ot the ration will need to be Increased stead ily during the winter, writes L. Hunt of Kansas in Farm Progress. There is no better teed than corn tor this pur pose, and it should be ted liberally, using, say, from one-half to three quarters corn In the grain ration. Use bran and oil meal tor the remainder. Where there Is plenty of clover or alfalfa the cora part of the grain ration may be even larger, as the bay will take care of the protein part of the ration. Where you are feed- A Good Type of Feeder. lng redtop or timothy hay let about one-fifth of the ration be oil meal or cake. Watch the calves and Increase the ration as they take on size and weight If they come along all right during the winter they ought to weigh around 800 or 900 pounds by spring, and on a good pasture they are soon ready for the market. It is really a better plan, however, to put them on a fattening ration early in the spring and finish them on dry feeds. When they are to be finished on the pasture it Is possible to limit the grain ration considerably during the winter, and finish on a few weeks of grass. However, it will be necessary to give an ample grain ration while they are on the pasture. On clover Feeding on Alfalfa. and alfalfa ten per cent concentrates In the grain ration will be plenty, but from 15 to 20 per cent is needed when the calves are on bluegrass or timothy. The calves ought to be ready for market by the middle ot June and weigh around 1,100 pounds. Calves to be finished as two-year-olds should be grown more slowly. Roughage and a little grain will see them through their first winter, and they should make their way on the pasture the next summer. The sec ond winter they should be fed hay or, silage and some grain. Give them all the roughage they can eat. Where there Is no legume bay feed them some oil meal along with the grain. TONIC FOR AILING CHICKENS Give Hens Physic When Systems Need Cleaning Out Give Epsom Salts In Their Mash. When hens go off their feed and you suspect that their systems need clean ing out, give them a physic, as you would a person. If it is a single fowl a half teaspoonful of epsom Baits may be dissolved in water and nnnnut down its neck. For the flock or a pen the salts solution may be used to wet a mash. It won't hurt the flock to have a physio once in two months anyway, whether they show special signs ot needing it or not For chicks under three weeks of age a half-pound of epsom salts Is enough for 300 of them. Proportional amounts should be given for older fowls. AVOID DAMPNESS AND FILTH Little Profit In Squabs Unless Through Cleanliness Pigeons Are Kept Free From Vermin. There is very little chance of mak ing money from squabs unless through cleanltneBa pigeons can be kept com paratively tree from disease and In sect parasites. The stock should be carefully watched and any sick birds removed from the breeding pens. The house should be kept dry, clean, well ven tilated, and free from drafts. The yards should be kept clean ei ther by scraping the surface and add ing fresh sand or gravel or by culti vating the land and planting it to grain If possible. Only good, sound grain should be. ted.