CHAPTER XII—Continued
—2 2
“But I am. It is impossible to avoid
knowing it. When Raxon gets those
letters nothing can save Mr. McKim-
ber from constant humiliation. If you
had heard the tone Raxon used you
would understand better. He will
compel Mr. McKimber to do all the
little and big disgraceful things that
might hurt the mew Raxon’s reputa-
tion. The record Mr. McKimber has
built up will be trailed in the mud.
Robin has told me so much about his
father. I have heard so much of the
acts of kindness which he hides from
the world. He has educated hundreds
of poor children, for example, and peo-
ple don’t know it because of that
rather bluff, overbearing manner.
How can I deny having helped to send
the father of my Robin to disgrace?”
She was silent for a moment. “I can
see him losing his self-respect and
sinking lower and lower. His wife
and son won't understand. It will be
horrible for them. I have sent away
the man I love believing that I am
heartless, without faith or honor. And
I can never open my lips to justify
myself. There is nothing that can
save either of us.”
“Don’t say that,” Malet cried. He
was deeply moved. “There is always
a way out when it it right that there
should be. And if ever a thing was
right, it is that you and he should be-
long to one another. Something shall
be done.”
“There 18 nothing any one can do,”
she sald.
“Doesn't one exaggerate after din-
ner?’ he laughed. “My nlece, go to
bed and sleep. The least of all your
uncles is on the job.”
» It was to Peter Milman that he
first addressed himself. “Milman,”
he began, “I'm very much interested
in the outcome of a romance that be-
gan under my eyes at Great Rock.”
Malet flung himself down in a chair
snd lighted a cigarette. “You know
that to men of middle age who have
of necessity passed by the time of
love and roses there is something very
fascinating in seeing splendid youth
in its great moments.”
Peter Milman did not show his vis-
itor that this interruption was unwel-
come. Milman was engaged in plan-
ning how to get Paul Raxon to this
house eager and yet unsuspecting.
And Floyd Malet was beginning to
talk of love and youth.
“I suppose so,” he assented cour-
teously.
“I'm talking about Nita,” Malet
went on. “I suppose hundreds of men
have Fallen under her fascinations.”
He laughed a little ruefully. “I am
one of the oldsters who admit it.”
“So do 1,” sald the other. “To me
she is one of the most lovely creatures
1 have ever met.”
“The man she fell in love with—"
Malet continued.
“She fell in love with?’ Milman
demanded. ‘Really that’s interesting.
Her father did not tell me.” “Who
was it?”
“Young McKimber, Robin by name.”
“He will be very rich,” said Milman,
“and Barnes’ objections can be over-
ruled. I have never met the McKim-
bers, but he is said to be a man of
good character.”
“They can’t possibly marry,” Malet
declared. “She has broken it off wish
him, and she won't change her mind,
Poor child, it was a wound that may
never heal.”
“Why, if she loves him and he loves
her, should she do that?”
“Because she knows that she is act-
ing for the enemies of his father.”
“We are not Mr. McKimber's en-
emies,” Milman retorted.
“We are going to put in Raxon's
hands what will make McKimber for
ever his slave. That's not too strong
a term. We are going to sell McKim-
ber body and soul to Paul Raxon. Do
you suppose, knowing that, Nita can
marry McKimber’s son?”
Milman frowned. “Dear, dear,” he
said, almost testily, “Nita went there
for a definite purpose which had as
much to do with her father personally
as it had for you, Bradney, or myself.
These complications are annoying,
most annoying, but they cannot affect
our plans.”
“My dear Milman,” Malet sald, “if
you are blaming Nita for falling in
‘ove, you are making the first absurd
remack 1 have ever heard to drop
from your lips. Love comes unsought,
unexpected, often in its beginnings
unwanted. I tell you I saw the whole
thing. She held back; she tried to
avoid him, but the circumstances were
such that she could not. There were
dances and tennis parties, riding ex-
peditions and golf. Nita could not
run away. She was, as you remarked,
there for a definite purpose. Robin is
as splendid in his way as she is. I
think he is as badly broken up as
Nita. You see, he cannot understand
It. Naturally she cannot give him
sen a hint of it.”
THE PATTON COURIER
| WYNDHAM
MARTYN
COPYRIGHT /n W.N.U.
the UNITED STATES SERVICE
“I'm immeasurably sorry you had
to tell me this,” sald Peter Milman.
“Why?” Malet demanded.
“Because it infuses an element of
bitterness in what was wholly a mood
of victory. I am sorry for them both,
but {is it not possible that you with
your artist's sensitiveness have put
this in too vivid a light?”
“If anything, I've understated it.”
Malet could see that Peter Milman
was genuinely disturbed.
“Let me put™it another way. Is it
not possible that you, with your ready
sympathy, have imagined the tem-
perary infatuation that is so often
seen in house parties to be a grande
passion, something epic, as was the
love of Dante for Beatrice Portinari?”
“Milman,” said Malet slowly, “if I
could believe you were right, I should
be perfectly happy. But I saw them
together. I spoke to each of them
when they had said good-by. No, it
was the real thing. They will never
completely recover. Nita has slain
her own happiness because of the loy-
alty she thinks she owes to us.”
“Thinks,” Milman repeated. “Is
there any doubt about that? Was it
lightly, do you suppose, that 1
stooped to what we have done? I
have never deluded myself about it.
We have done what men of honor do
not attempt. What punishment Raxon
deserves Is not ours to administer.
a
a
Peter Milman Paced up and Down
the Room.
After I. have forced him to pay, I
shall never be quite the clean man I
was. I shall be something a little
less. I knew this very well before I
invited you to join me. You must
not expect me to be swerved by any-
thimg now.”
“Do you think I am trying to swerve
you, as you call 1t?”
“For what other purpose have you
told me this? You have sald, in so
many words, that if we do as we have
planned we are breaking Nita’s
heart.” ,
“You will be,” Malet asserted, “but
you'll never know it from her. That's
how she defines loyalty.”
“Have you forgotten what your life
has been of late and to whom you
owe all your unhappiness?”
“I am past fifty,” Malet answered,
“and what Is left of my life seems
very small and unimportant when I
compare it with the happiness that
is owed Nita.”
“By comparison I see myself in a
very poor light,” Milman answered.
“But there is Barnes to think of, and
Bradney.”
Malet sighed. “It was too big a
thing to expect. I had to tell you
what your victory meant to Nita. I
was going to appeal to the others, but
as you have refused, it will not be of
much use.”
Peter Milman paced up and down
the room. What Malet had said
made him, unhappy. Chivalrous by
nature, just, and not embittered by
what life had brought him, he was
confronted with a situation unparal-
leled in his career. He remembered
noticing that Nita was depressed, un-
like her vivid, joyful self. She had
drooped like a tall lily. Now he knew
why. And, knowing it, the task of
disciplining Raxon lost its savor.
“I have not refused definitely,” he
faid. “I must think it over in all its
bearings. In the end there is little
doubt but TI shall have to decide
against you. I wish it had not hayp-
pened. I am unsettled.” Suddenly
he held out his hand to the man who
was willing to do e magnificent
thing and make the sacrifice gladly. “1
must add to my strong personal Tiking
for you an increased respect. Not
many would do as you have done.
Come and see me about this before
breakfast tomorrow.”
Fleming Bradney was smoking &
last pipe when Malet entered his
room. « The physicist was relaxed and
happy. His domestic duties had been
a strain, and he was now concerned
with the growing of his beard.
“Fleming,” Malet began, ‘do you
like Nita?”
“Like her?’ Bradney sald warmly.
“She is the most delightful girl 1 have
ever met or hope to meet. She is the
only woman who has ever made me
wish I was as young and good look-
ink as Robin McKimber. If she were
my daughter, I should think fortune
had made up for everything else.”
“You must have noticed she was
looking rather unhappy?”
“I taxed her with it. It's the strain
she's been living under. She will soon
pick up.”
“She'll never be really happy again.
Fleming, if her father wins, she loses.
Our victory is won at the cost of part-
ing her from the man she loves, the
man who loves her well enough to
risk losing his fortune.”
Malet told Bradney in almost the
same- words what he had just told
Peter Milman. The first rush of sym
pathy which Bradney felt for the lov-
ers was tempered on reflection when
he considered what the effect of yleld-
ing to it would mean. The work he
believed he had to accomplish in the
world would not be done. Again he
would be compelled to seek some un-
congenial position. He said as much
to his friend.
“But if you admit I'm putting you
in an unfavorable light, it is evident
you think you are choosing the wrong
thing,” Malet retorted.
“I'm choosing to enjoy the rewards
of an adventure which might have
landed me in jail—and may yet. I'm
very sorry about Nita, but she is
voung. Life is before her, whereas
I'm past middle age. Floyd, you are
intoxicating yourself, not with senti-
ment, but with sentimentality. It's a
symptom of a generous nature, but
it ylelds before a logical examination.
I am not going to throw away what
we have gained. You must not ask it
of me. My God! Floyd, do you sup-
pose I am content to go back to ‘my
job at the refinery again when there's
a chance te~escape?”’
“I suppose not,” Malet said wearily.
“The way of sacrifice is too hard.”
Bradney frowned. He did not rest
easily under the imputation that he
was choosing the selfish way.
“At least, I have Peter Milman with
me,” he said.
“I’m not so sure.
with him, whichever way he decides
“I shall be with him in any case,
but I don’t think that will help you
much.”
Neeland Barnes was stretched at
length on a chaise longue in his room.
He looked up with a smile. ,
“What brings you here, Viscount?”
“I thought I'd drop in and have a
cigarette. What are you doing?”
Barnes had a note-book and pencil in
his hand.
“Planning my ranch in California.
I shall keep horses. I'll get one for
you with a nice easy gait.”
“I had a curious adventure with a
horse once,” Malet said. “It must
have been almost thirty years ago. I
went with some friends into Mexico
to do some sketching. Naturally
there was a revolution on, and we
got into the middle of it. We were
all mounted. I remember when my
horse was allotted to me, I felt djs-
tinctly disappointed. He lacked the
graceful curves of the smaller horses.
He was tall, long, thin, elderly, and
a pessimist. It was only when we
were being chased by guerillas that
1 saw he was different. Whereas my
friends were captured, my aged beast
raced clear away and I was the only
one who hadn't to pay a considerable
ransom.”
“Ah,” cried Barnes, hls eyes light-
ing up, “that tall, long beast you were
on was thoroughbred, or I'll take to
water drinking.”
(TO BE CONTINUED.)
Will you line up
on
&
PX
Surroundings of Race
PEOT STATE PT DT STE DT LX DT ST GTZ LX STP PX XS
Always an Influence
Given one race of people spread
over en area as large and varied as
this hemisphere, only time is needed
to produce a variety of modes of liv-
ing. In the forests of the east of this
country arose the misunderstood and
chivalrous Iroquois—dwellers In the
“Long House.” To the west the prail-
ries produced a somewhat lower
nomadic type. In the southern
swamps the Seminoles led another
kind of life, In the deserts of the
Southwest life was harder, and there
we find urst the cliff dwellers and
later the Hopl
The history of civilization as =a
whole shows that one particular kind
of locale has always been particular
ly favorable to the development of;
clvilizations—a tropical or semi-trop-
fecal aridity with possibilities of not
too difficult irrigation. Egypt was that
way, and Mesopotamia. Also was
probably the equally ancient kingdom
of Elam. ~ hese were the places where
civilization in a real sense first devel:
oped, and the same general sort of
conditions led to the development ot
civilization in Mexico and in Peru.—
John Murray Reynolds in Adventure
Magazine.
Two Official Languages
In the Union of South Africa there
are two official languages, namely,
English and Dutch. In every respect
they are on an equal footing,
CHIL! SAUCE IS APPETIZING VARIATION
Preparing Ingredients of Chili Sauce.
(Prepared by the United States Department of Agriculture.)
Chili sauce is an appetizing variation of tomato catsup, containing red
and green peppers and spices. It is often served with meats or fish or used as
a seasoning for sandwiches. It may be put into mayonnaise to give flavor.
The bureau of home economics tells how to make it:
Chill Sauce,
5 quarts chopped ripe tomatoes
2 cupfuls chopped red pepper
2 cupfuls chopped green pepper
11% cupfuls chopped onions
8 tablespoonfuls salt
1 cupful sugar
3 cupfuls vinegar
1 teaspoonful cloves
1 teaspoonful allspice
1 teaspoonful cinnamon
Combine the chopped vegetables, the salt, the sugar, and simmer this
mixture until it begins to thicken. Then add the vinegar and spices and cook
the mixture down until it becomes a thick sauce.
Or bottle the sauce and seal with wax.
jars and seal.
about three quarts of sauce.
ARRANGE TO SEW
NEAR GOOD LIGHT
All Tools Should Be in Good
Order Before Starting.
(Prepared by the United States Department
of Agriculture.)
While it is not always possible to
devote an entire room especially to
sewing, during the period in the fall
and spring when sewing is done in
many homes, on an extensive scale,
it is a good idea to arrange at least a
corner of a convenient roem for this
work. There should be a good light,
to begin with, and space enough
should be planned so that partly fin-
ished garments on the dress form or
on hangers may be left as they are
from one sewing period to the next.
Having a nearby cleset with plenty of
shelves, or a roomy chest of draw-
ers in which to keep materials, find-
ings and incomplete work also is an
aid to orderly and rapid dressmaking.
All sewing tools, including the sew-
ing machine, should be in good order
before the beginning of that busy sea-
sen just preceding the opening of
Set Machine Near Light.
school and ccllege. Some of the sup-
plies to be checked up.are: Sharp
scissors, accurate tape line, plenty of
pins, needles, threads and sewing silk
of different sizes and colors, snappers,
hooks and eyes, elastic, tape, dress
shields, belting, bias bindings and
other materials you are in the habit
of using. If you are making any
underwear requiring buttons, keep a
supply of common size on hand. Pro-
vide a few extra buttons if possible
for any garments subjected to ordinary
laundering, for the wringer often takes
its toll.
Make a plain foundation pattern to
keep on hand for each member of the
family whose clothes you are accus-
tomed to make. The bureau of home
economics will give you help in do-
ing this if you”write to the Depart-
ment of Agriculture,
Brined Vegetables Are Studied
The bureau of home economics of
the United States Department of Ag-
riculture has ‘recently co-operated
with the bureau of chemistry in tests
on the utilization of brined vegetables.
Brining has long been used as an easy
method of preserving various vege-
tables for use in pickles. These tests
showed, however, that green toma-
toes, green peppers particularly, could
be kept successfully in brine for as
long as six months and then used in
a number of other ways. Mock mince-
meat, bordeaux sauce, and pickle
were all made from the green toma-
toes, and the peppers were satisfac.
tory for stuffing as well as for season-
ing various dishes.
Pour into hot sterilized
This recipe yields
VEGETABLES ARE
FINE AS PICKLES
“Long Brining Method”
Used in Various Ways.
(Prepared by the United States Department
of Agriculture.)
Vegetables pickled by what is known
as the “long brining method” de-
scribed in Farmers’ Bulletin 1438-F,
can be utilized in various ways. They
must always be partially freshened
by soaking in cold water to cover for
12 to 24 hours, depending upon the
taste and the amount of salt extracted.
The water may be changed if neces-
sary. All salt flavor must not be re-
moved. One method of using some
of the vegetables preserved in this
way is to stuff large dill pickles with
a mixture of several other vegetables.
The bureau of home economics gives
the following directions for stuffing
12 large dill pickles.
Stuffing.
1 cup caulifiower 2 sour cucumber
1% cup sweet red pickles
1, cup onions
2 teaspoons
seed
1 teaspoon mustard
seed
have
peppers
2 green peppers
1 cup string beans
celery
These vegetables been pre-
pared by brining and must be fresh- |
Draln after they are |
sufficiently freshened and chop them |
ened by soaking.
very fine, Drain a second time and add
the seasoning. Cut 12 dill pickles on
one side, remove the centers, chop, |
drain and add to the chopped vege-
tables. Fill the hollow shells with
the mixture, press the pickles together
and sew the cut side. Place in a con-
tainer which can be sealed, adé one-
half cupful of vinegar and sufficient
dill liquor to cover the pickles well.
Prepare the spice mixture below and
add 1% ounces to the jar of pickles.
Spice Mixture.
1 ounce yellow 1 ounce cloves
mustard seed 1-6 ounce whole
1 ounce dried red mace
pepper lounce grated |
1 ounceginger horseradish
root 1-3 ounce celery
1-3 ounce whole seed
black pepper 1, ounce chopped
1-3 ounce allspice garlic
With the exception of the last three
ingredients, it might be possible to
have the grocer weigh out the re-
quired amounts of the above spices
and miv¥ them for you.
Scalloped Potatoes Are
Not Difficult to Cook
When the oven is in use for other
cooking, take advantage af it to have
scalloped potatoes. While it is pos-
sible to cook them in the oven from
start to finish, it takes less time, and
in a gas oven, less fuel, if you par- |
boil them first. If the oven must be
hotter for something else than the
potatoes require, set the baking dish
in a pan of water as you would in
making a custard. If the potatoes
cook too rapidly the milk will boil
over and not only be difficult to clean
from the oven, but will also make a
disagreeable odor all through the
house.
Th bureau of home economics gives
the recipe below:
Scalloped Potatoés.
6 potatoes, medi- 2 tablespoonfuls
um size flour
1 pint milk 2 tablespoonfuls
4 to 6 tablespoon- chopped parsley
fuls butter
Wash and cook the potatoes in boil-
ing salted water until balf done, Skin
the potatoes and cut them in cubes.
Grease a baking dish or pan, place
in it a layer of the potatoes, sprinkle
them with some of the flour and dot
with the butter, Continue until all
the potatoes are used. Pour In sufficient
milk to almost cover the potatoes.
Bake in a slow oven until the potatoes
are brown on top and soft throughout.
If the potatoes become dry, add more
milk,
OFIT IN
GROWING CAPONS
The margin of profit in growing ca-
pons as compared to selling the male
birds as broilers is usually small, ac-
cording to experiments conducted at
the poultry department of the State
College of Agriculture at Ithaca, N. Y.
Feed appears to be the item of
greatest cost in raising capons, and
this increases rapidly after the birds
reach the broiler stage. It re-
quires about eight to ten pounds of
grain and mash for one pound of gain
in live weight, and capons of Ameri-
can varieties gain six to eight pounds
in about as many months after they
are caponized.
Feeding, housing, marketing and la-
bor costs are often so large that they
more than offset the increase in price
received for them. Low feed costs
and high meat prices may mike the
business profitable for some sections.
However, in the Middle West, where
feed is usually cheaper than in New
York state, experiments and figures
indicate that capons are not nearly
as profitable as laying pullets,
The poultrymen at the college say
that it usually is more profitable to
market surplus males as broilers than
as capons. But, if males must be
held several months for special trade,
caponizing may be advisable and
often is desirable because it is easier
and more convenient to keep them and
the meat will bring a higher price.
Fattening Turkeys for
Thanksgiving Market
Not many weeks remain till the holi-
day season when fat turkeys will be
in demand. Those who are to supply
the trade with
ten the birds.
The time will come when city con-
sumers will be more rigid about the
birds they buy for the Thanksgiving
and Christmas seasons. They will
want to know how the birds were
kept, where they were raised and the
feeds they had access to. And this is
just, for much depends upon the food
the birds have eaten.
The young turkeys should have the
there is always more or less danger of
losing birds from the various causes,
but the birds need exercise, insects
they may be able to find, and this will
mean economy in raising them,
wheat, oats, kafir, milo or some grain
for finishing them off the range, Where
there are grain fields for the birds
they may stay in the fields till market-
ing time. But if this is not feasible
while before they are offered for sale.
Ducks Oil Feathers to
Aid in Shedding Water
Ducks and
able to shed water because their feath-
{ ers are kept in an oiled
says The
ducks in a rain storm or as they
that they frequently bend their heads
back and rub oil from the oil gland
at the base: of the tail onto their
heads.
oil their entire body.
| being supplied with this oil, the feath-
range as long as it is safe. It is true |
condition, |
Pathfinder. Oil and wa- |
ter will not mix. If you will observe |
Thanksgiving and |
Christmas turkeys should begin to fat- |
Nothing will take the place of grain |
in fattening. The birds will need corn, |
they had best be penned and fed for a |
other waterfowls are |
paddle about in a pond you will notice |
Then from their heads they |
In addition to |
ers on a duck are exceedingly close |
together, a condition which aids con-
| siderably in keeping out the swater.
| CA A A 3
i Poultry Notes
:
¢!
$
RO 00s ONO 00 el>ed |
High-producing flocks have slightly
i lower mortality than low-producing
flocks.
* + =
The meat
per cent of the total income
in the light breeds and 29.5 per cent
in the heavy breeds.
* 5»
cash
A shed closed on three sides makes
a good summer house for pullets, The
income constitutes 16.1 |
fourth side should be provided with |
fine mesh wire to keep out rodents of
all kinds.
* * -
o~
Mortality seems to
| production, being lower in the fall
and winter months and higher in the
| spring.
* x 3
The greater the egg production per
hen the greater the total expense, feed |
cost, and investment, but the lower |
the feed cost per dozen eggs,
. . .
A dust wallow is used by hens in
summer for two reasons; one is to
keep external parasites in check, and
the other to keep cool. They enjoy a
wallow of moist earth,
* » *
A heavy layer is like a heavy pro-
ducing cow. The hen needs a definite
amount of feed to maintain her body.
La
Late moulting hens should be saved
for breeders. These are usually the
late-laying birds, Mark the late lay-
ing hens with colored celluloid leg
bands,
. LI
When pullets do not begin laying be-
fore February, it may be the fault
of being late hatched, or it may be
due to insufficient feeding of the prop-
er bone and muscle food.
parallel egg |
722
with OAK floors
Make every room like new at slight expense. Oak
Floors are permanent, beautiful, easy to keep clean.
Write for complete free literature.
OAK FLOORING BUREAU
1293 Builders’ Building CHICAGO
Sure Thing
Wifie—What would you do if you
had no wife to mend your clothes?
Hubby—In that case I'd have new
clothes.
Formula Still in Use
An ancient Egyptian. hair restorer
was made from a donkey's hoof, the
claw of a dog and boiled dates.—In-
dianapolis News,
One may hate to sin—but more: he
wishes he hated to want to.
The Main Question
The Boy—Do you think we could
live on two thousand a year?
The Girl—P'r’aps; but who is going
to give it to us?
Rich men have their country places,
but poor men must be satisfied with
Why He Succeeded
Honored politically and professions
ally, during his lifetime, Dr. R. V.
Pierce, whose
picture appears
here, made a
success few have
equalled, His pure
herbal remedies
which have stood
the test for many
years are still
among the “best
sellers” Dr
Pierce's Golden
Medical Discov=
ery is a stomach
alterative which makes the blood richer.
It clears the skin, beautifies it, pimples
and eruptions vanish quickly. This Dis=
covery of Dr. Pierce’s puts you in fine
condition. All dealers have it in liquid
or tablets.
Send 10 cents for trial pke. of tab
lets to Dr. Pierce, Buffalo, N. Y., and
write for free advice.
% y 4
DR.J.D.KELLOGG’S ASTHMAREMEDY
for the prompt relief of Asthma
and Hay Fever, Ask your druge
gist for it. 25 cents and one dol=
lar. Write for FREE SAMPLE.
Lyman Co.,Inc.,Buffalo,N.Y.
Pain Kin
ALiniment
| You feel it heal.
so powerful, penetra-
ting and soothing is
this quick relieving
liniment. Checks threat
ening coughs and colds.
Read the directions
with every bottle now. /
Use it today
Vd The Geo. I. Pandle Co.
<0 Pique, Obio
* Removing the cause
of Constipation
Today most people know how to avoid consti
ation, First: Eat simpler foods, allowing di
gestive system to improve, Second: ulate
better digestion and bowel regu-
larity by taking Chamberlain's ry
Tablets for a week, They arouse 8 ’
healthy digestion, get quick re- [a :
sults, 50c or 250 pocket sizes (nL po /
L your druggist. For free gam- :
; LL ;
rla write Chamberialn od,
Co., 601 Park 8f., Des Moines, 1a. (ERE
CHAMBERLAIN'S
TABLETS Sp Xai
TTC. 8 Oa LE
33:17
8 11) ae
Wao Jd BS
. Nervousness &:
Sleeplessness.
‘PRICE $150 AT YOUR DRUG:STORE
Wile Jor free Booklet: 2 |
KOENIG MEDICINE ‘CO. |
71045 N. WELLS ST, CHICAGO. ILL +
— it csi
re ————
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pe —————G—
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} Ld (Copyright,
€.
Terie
Cs
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