The News from Frederick, Maryland • Page 3

OROWIMQ MORE PROTEIN. A HAYRACK. The ba.vmtk origiiully n-Tr 3" in tin? Ohio the claused beiaj cocveeivBcv aad ease with which It caa be t-Uoed upon or re- ciovrti fioin the A A axe the 2 by 5 of aoy jood wood aud of such leajra as only if fiiow Uian 14 feet Owy aboold be hwirier. Two sbort pieces ef iiK same sue shooM be bolted edge- wue to the of the sULs at thtr-v rrst oa the wsgoa. id tvo an tUe outride to fit c.

A HiKDY snugly before and behind each bolster stake. Cut tenons 2 laches square and Inches long on the ends, of the sills. LUC t.uu iluUi LUC same sized timber and long enough to make the rack of'suitable width. Cut mortises in these to fit the tenons on the dills and just far enough apart so that when in place the sills will fit snugly between the stakes. The crosspieces are 2 by 4 inches, of the same length as the eud pieces, with a half inch notch in them to drop over the sills and a small cleat on top of the sill on each aide of trfem to hold them In place.

The boards are 10 inches wide and of the same length as the sills and lie flat on top. There a tenon cut on each end of these boards two Inches narrower than the board. Now go to the'blacksmlth and have four staples made of three-eighth inch round Iron of proper size to go over the tenons on the ends of the boards at and clinch on the undersides of the crosspieces B- They should not be tight on the boards. Also have made four staples and four hooks and eye bolts as in Pig. 2.

The nut on the eye bolt should have a crank, as shown In Fig. 2. Put the staple In the sill on the outside near the end and the eye bolt through the eud piece at in such a manner that when the nut Is tightened on the bolt It will draw the hook tight In the staple. When the parts are all place and the four nuts screwed tight, the rack is perfectly solid. In order to suit wheels of different heights the blocks may be varied in width, or blocks may be placed nn- der the boards on the crosspieces and C.

Uprights may be placed at the ends by putting large staples in the sills at the corners of the frame, in which they mar be inserted and removed at pleasure. Any one using a rack of this pattern, will never go back to tie. old fashioned back breaker. When yon wish to remove It from the wagon, give the crank nuta one tnrns to loosen them, lift the hotts from the staples in the sills, slip 'the end pieces" from the tenons, and the rack will lift off a piece at a time. When yon wish to put it on.

put the sills on first, then one end piece and with hooks, then put on the two middle crosspieces. then the boards, placing the ends In the staples in the end crosspiece already on, then the other end piece may be slipped on all four of the tenons at once and fastened with the hooks. KmJBr Cora. A variety-of Kaffir corn of which much has been heard of late is black hnlled white Kaffir. The Kansas station recommends this and the red VARIETIES Or Kaffir and says: For seven years we raised the red.

The black hulled was then tested, and from to 1S93 the two varieties were grown side by sido. Ibc red giving an average yearly yield of 37 bushels per acre and the black hulled white 43 bushels per acre. Kaffir corn heads very considerably in form and compactness. We prefer seed from Ions, closely compacted heads. Kaffir corn is a warm weather plant makes a slow early growth and should not be planted until the ground becomes warm.

We usnAlly plant immediately after corn planting Is Dieted. Ka- Baye Tue high priws. ly feeders eraily for tlie ot ihe mill with wlacti to balniM, up tUeir rations emphasize the mi;" ul growing CKKV proteiu oa Use average tarut vf imlay. Tiiat tiia- can be accomplished la the way of oats awi peas and alfalfa ao one wlw ha tried the same improved plans can doubt, txxue are in a Curry over tiie cowpea, bet wfcere a fcoihsg crop is sougUx early ia tite season this crop cannot be used. lor pea a weather plant.

tbe Canada p-ett L. goite. With tbe oats and one can a large of with wbk-ii to balance the iu wiuter for all kinds of live white the fodder or Btraw, if well preserved. Is about as tituolhT hay. as I can test: fv, a buucb of Tearing calves on roughage the tu- ter, together with aud they coming through in good However, the crop needs to 1 harvested quite given.

Alfalfa can aun be gro- 3 on most of the farms of New York. it is OIK- of the crops we can grow. Crops of alfalfa have Uvu grown iu this state where ooe acre hax furuish- ed proteiu that would have cost $10o ia wheat bran. Having last season determined to experiment somewhat with alfalfa. I c-an now.

after notlug its ap- pearaiKi- thus spriusc, say most heartily to farmers: "Try your hand at this great protein maker. Try your hand thing. Know you nre ngb; and then go ahead." The "Turkestan alfalfa lately Intro- duitxl bids fair to surpass the common alfalfa now grown, as It more hardy and stands the freezing of this country better. At the South Dakota, experiment station were plats side by side of the common and the Turkestan alfalfa, and the latter came through in excellent condition, while the other was entirely killed out. The time Is at hand for us to make a greater study of tbe number of forage plants which-may be made use of Ia this latitude, concludes a Coontry Gentleman correspondent Dwarf fis- sex rape is also a running mate for alfalfa.

BUTTER MAKERS' TMXTHODS ft KHJUL(iAS Because of tiw; Ducted difilctilty in cheesemaking process but few ttink it. ays A. Nash Tte Au.eru.-au Agru.uituri*t a cvrtata is it eoougb, asvl rbe Sprmylns; Apparatus. The barrel pump Is considered by the Vermont useful spraying apparatus yet devised and representing the least possible out- Ike sre u. tbct stand ias.kU- uual i lx a dairy tbenu.jnjetvT, a triplex or quadruple a chopping board, a cwuple of colanders, a home- u-aile t-beese press i which can, be made frt.a; a avw oil can.

a 3 foot tward a a ty -t scant lies 0 feet a boiiU- of coloting fiuiJ, some rruoet axtd I Ueic outfit can be for alxjut $rz. bnt I have got oa perfectly with what I have mentioned. 1 made an occasional tbroughotst the year and cnoucc In tbe spriug and summer to go a great way toward paying the grocery bllL TbrM iu ilk Ings may be used In winter aaA nro In summer. Care must be taken to cool the fresh milk before adding to the other. Place yonr double boiler oa the back of the store, the Inner one resting on something, and put In the Pour warm water Into the outer SPRATtSG A POTATO FIELD.

lay. Such a pump is suited to spraying all other crop and fruit trees, as well as For work in the potato field there are two chief ways or" using the barrel pump. The simplest consists In carrying the barrel through the field in a wagon, while one or two persons walk and direct the spray nozzles. A more elaborate and expeditious method Is shown in the figure. Here the same barrel pnmp Is mounted on a two wheeled cart.

The wheels are set six feet apart so as to straddle two rows, while the horse walks between them. From two to four rows are sprayed at once by this apparatus, and five to ten acres a day are covered by two men and one horse. In order to protect the vines a guard rod Is placed In front of each wheel Agricultural Kates. A liberal application of phosphoric acid and potash is recommended by New Jersey authorities as at least a partial corrective for rotten cranberry bogs. Grasshoppers do much more damage to potatoes during some seasons and in some localities than in others.

Tbp bordeaux arseoite mixture' has proved an almost perfect deterrent against them, whereas arsenite alone has been ineffective at the Vermont station. their Invasion occurs in August following the removal of grass from adjacent hayflelds. From the experience of some Rhode Island farmers it would appear that in tulug nitrate of soda as the sole source of nitrogen the application of a portion of It at the time of planting and th? balance later might give better thin could be secured by "applying it all at the oStstart This plan would Involve much care and some additional expense and Celery now needs constant attention and plenty of water. Weeds will take possession of the asparagus beds if not prevented. We believe in the silo and wish every one who has a half dozen cows could have one, but we believe also in good.

wefl cured corn 'odder and think it better than the average of old meadow or timothy bay for cows or sheep, and we have proved it so by experience, remarks an exchange. the At the Connecticut station the best time for grafting the chestnut has been fonnd to be from May 15 to June 15. Whip grafts on small stocks made the best unison. Cleft grafting is desirable for large stocks. Foliage should be left around the graft to protect it from the sen's rays.

When tie grafting is skillfully performed, It can be reasonably expected that about SO per cent of the scions will grotr. For A veteran dairyman 5s John Patterson of Adalr county. former president of the State Dairymen's association. Two years ago. says The American Agriculturist, be decided to grow tfowpeas for his dairy cattle.

When the time came to harvest, the season was wet that he saw BO opportunity to cure toe peas for hay. He had often heard of the silo, but had never raised his faith to the point ot Investing in one. Bnt with the chance of a lost crop staring him ia the face be hnrried to town, bought enough lumber and immediately built a large stave silo. The cowpeas were soon harvested and put In the silo. He reports that he never had cows do so veil before.

He also irixed corn and cowpea silage with very satisfactory results. Thto year he in'ends to build two more silos aad store away an immense acreage cf corn for winter feeding. Mr. Patterson now thinks that every progressive dairy farmer should by aO means have a silo. SIMPLE CHEESE PRESS.

boiler anu bring the milk to 82 decrees. For from five to seven gallons of milk add about half a teaspoonful of the coloring fluid and half that quantity of rennet x-vlously mixed with a little Stir tin roughly and leave it to coagulate at the same temperature. When the cunl will break off clean from the bottom ot" your finger, it is time to cut A long carving knife or anything that will reach down to the bottom of the pan will do. Cut each way, leaving about an inch between cuts. The heat may now be raised gradually about two degrees every five uiiuuies to US.

Begin In a few minutes by shaking the boiler to help the flying off of tbe whey, but gently, so that the fat does not escape. Presently stir and njpp.it the stirring every two or three minutes. In about half an hour the de- temperature ought to be reached. The curd will soon be half its size, and when pressed between tbe finger and thumb the clots don't stick together. It Is now time to take off half of the whey.

The approved vat has a tap, but it is quite easy to take off part with a dipper when the curd has settled. Leave it covered an Inch or two that it may develop more lactic acid and the curd mat together, after which remove it from the remaining whey. At this point I take np the Inner boiler and place tbe curd to the two colanders, leaving It there to drip Into the large boilers. This, the cheddaring process, goes on at 90 degrees. Occasionally change the bottom of the curd to the top.

When cheddared. Instead of a tough, spongy mass, the curd Is texture of cooked lean meat, elastic and fibrous. Curd mills are used for preparing the curd-for salting, bet In small quantities it is quite quickly cut with one of the new choppers and -chopping board. It should not be cut fine, but of as uniform a size as possible, so as to receive tbe salt evenly, and as near the temperature of 90 degrees as possible. About tbe same quantity of salt Is required for cheese as for butter.

When the heat is lowered to T8 degrees, It is ready for the press. At a higher point the fat Is liable to escape, and if too cold the curd particles do not adhere. Bandages are easy to make of cheesecloth. Sew a strip the circumference and height of yonr tin to a round piece the required size. Another round piece will be needed to lay on the top of tbe cheese before folding the piece down on St Creow Ststrtcn.

One of the acknowledged experts in this country on ihe subject of ripening cream is Professor EL W. Conn of Connecticut who is the introducer of the system of artificial butter cultures and the discoverer of the famous bacteria which produces the June butter flavor. In bis bulletin Ko. 21 he discusses various methods of compeDing cream ripening by use of starters and butter cultures. Tbe Danish method is to pasteurize tbe cream and then add a pure rulture of the right kind of bacteria.

Thla, produces a mild flavored butter, which, however, is not so well liked Ia this country as that produced by natural starters. To make a natural starter take milk from a perfectly healthy cow. After the under parts of the body are carefully brushed and the udder carefully wiped with a damp cloth the first few jets of milk are rejected and the reat drawn into a sterilized vessel, which is immediately covered, heated to a proper temperature aad tbe milk passed through a separator. The skimmils: thus obtained Is set aside in a covered sterilized vessel to sour. When well soured, it serves as a starter for the cream ripening process.

In conclusion the professor observes that the use of any kind of starter will not make good butter out of poor cream. Every fanner should, know enough about the bUcksarftb's'trVfe to know whether bis hones shod ttot lover pa-r lv of a wld will lo t'-f MU-r Miss a Agricultural jjv. this draw off of the cream and beat stashling the can ta a paa of hot -r. ail the tStue I never adJsnjt hot water dttvctly to it spoils ifce color aoi JlitdcaJity wf the cow ha 0- w.tU Uw of citaiut. i-eids ttstlvt l-utter fat.

which ctoras: oih- i-rs at tallowy fat. very hard to euurti Uidueucvx the or tLe butler fat. dry. Juoes batter fat which has a several than fM produced fix-Ill tbe AU- cutent fwlder of numiiier. This partly for lae higher enure! us temiiorature (iurisc the trlster wasoi; A judicious cf fixjtis materially, t'ottuiueed cake tends to harden tbe butter, while Unseed has the opposite effect, la winter there aru often many cows la the herd which hare been mltkla; for a lonj time.

The fat globules in their are much smaller and do not adhere together as readily as tbe larger ones of fmh milk cows. Then there also In m'-lk a substance which prevents the massing of the globules. I bare known many people to lose churning after churning from UUs cause. Under such circumstances would suggest trying tbe following plan, which has been recommended, but I have had no opportunity of testing Ita effectiveness since hearing it: Pour Into the chupn as much water as there Is cream and of the same temperature. Churu a minute or two; let stand until the cream has risen to the top; draw off tbe tester, which, it Ia claimed, washes out the viscous substance; proceed as with a usual churning, only avoid having the temperature too low or the churn too full.

It Is well to Introduce occasionally a fresh milk cow Into the herd, as it helps the churning Improves the flavor of the butter. Separator cream is sometimes so rich that It thickens In the churn, and concussion ceases. All that is necessary is to add a little water to thin tbe cream. Streaky butter Is caused by insufficient working and an uneven distribution of fhe salt Wherever the salt haa not penetrated a white streak shows up. More working removes this defect Never mix sweet cream with sour creanfjust before churning.

The sour cream churns mon- quickly, and as a consequence much of the sweet cream Is left In the buttermilk, and quite a loss Is sustained. Do not add sweet cream lesa-than 12 hours previous to churning and always stir thoroughly. The only way to procure gilt edged butter is by eternal vigilance, as that Is the price of success. Selling- Batter by tbe TsirdU Probably Cambridge, England, Is the only place in the world where one would be likely to find butter sold by lineal measure, but there, in accordance with tha old custom, it Is literally sold by the yard, says The Creamery Journal. For generations it has been the practice of Cambridgeshire dairy folks to roll their butler into lengths, each length measuring, a yard and weighing a pound.

Deftly wrapped in strips of clean white cloth, the. cylindrical rolls are packed into long, narrow baskets made for-the purpose and thus conveyed to market The butter women who. In white linen aprons and sleeves, preside over the stalls in the mart have no need of weights or scales for dispensing their wares. Constant practice and an experienced eye enable them with, a stroke of the knife to divide a yard of butter into halves or quarters with almost mathematical exactness. The university people are tbe chief buyers of this curiously shaped article.

In addition to being famed for its purity and sweetness Cambridge "yard butter" is eminently adapted for serving out to tbe university students In the daily commons. Cut Into conveniently sized pieces and accompanied by a loaf of the best wheaten bread, a stated portion is sent around every morning to tbe rooms of the undergraduates for ise at the dally breakfast and tea. How to Hake Good. There are many farmers who feed their bogs a year and then wonder why they do not weigh more than 150 pounds, says a correspondent of The Prairie Farmer. I have a farmer in mind who feeds his hogs on dry corn and water and then cannot Imagine why they do not do better, as he has a fairly good breed.

He might just as well feed bis family on dry bread and water and expect them to get fat I believe a pig farrowed early in the spring ought to be ready for market before cold weather sets in. and this can be done If they are given the proper food and care. It Is the winter feed- Ing that costs the most and from which the poorest results are obtained. If a bog holds his own during the coldest weather, that Is about all you can- expect of him. Every farmer should have a good forage pasture for the hogs to be turned on during the summer months.

The small cost for seeding such pastures should not prevent the farmers from having them. In driving through the country we see many bare bog pastures, and to consequence many bnngry looking hogs are also It sterns ns though, with tbe number of farm papers that find their way Into our homes, there Is no txcuse except carelessness for the number of poor looking hogs that find their way Into our markets. The cattlemen are still dteccwfns; tbe relative advantages of quick and slow feeding for fattening cattle. It is a much mooted question asd will doubtless remain so, as it depends a great deal on the judgment of the Farmer. Some large hare grown from small advertising aoorns.

I CROPS FOR SHEEP I KFKD ron WOOL is WKI.I. AS ml WO! It au iM but aiage that uiauy trotb, says a lu Tbr- BrwOer One thing Si worth things not U-au for -v'htix f'A-t' for cusllagc. for i for trmri says si'utt Sa Anier- Its ill probablv be found in i UK dairy cows, K- ti-v for be- Uen THE II, THIRD QUAftTER, HiTEA- NATIONAL SERIES, JULY Text by It. U. 1500.

D. M. Text, JtCj cjj ax It but lal, try ux tasuy for Hungarian for ain-Uivr. Awuleii brouut M-vvral vtlK-ts jf it (o writers of atlvEv baJ IK rsjK-rtttstv; so uowary lire- groUIMt. OQtl duck ''f- NvM, ail aui to prvvo that all givtru rape by far the In every nttpei't.

differ fruui ail uttur auluials la fact thut nvMlly cvat. weighing to 1" or even 15 per cent of their other xlUl matter, contains a lafjjf mount sulphur, or 4 pel ceat on thi- that U. a Ceece of a well brtHl Katnboutllet ram may have one full pound of lulphur In it. or half qtore la some of the of this brvttl. Of fVi-rx the fact that whatever tu the flivce Is rlvud from the fooU.

fur there is no other way possible. Then what will i this Indispensable sulphur? would happen, let us think. the tailor had everything to make clothes with but thread, ur the iiwsou wore without Hand wnter to nmkc his mortar, or thi- t-uriwuter hud uo nnlU to put the house together? Simply nothluK ootilil be il-Sne for wunt of the necessary material. So with the sheep's Bi-oee. There could be no wool: the anluial would le sliupJy bald or covered with very short, scant hair If there BARREL FEED RACE.

were no sulphur In the feed. This fact we are to think of when preparing feed for our flocks, and when we find that rape largely excels nil other plants mentioned above to the quantity of sulphur in it and eQUiilly eTcels Jn Its quantity of potash the yolk of wool, which, we know, la indispensable to the good condition and quality of the fleece, has about 90 per cent of potash In Its ash) we may be very sure that rape must be the very best of all feeds for sheep during the season In which It may be grown in the best manner. Rape Is a leafy, thin, taprooted plant, while Its very close relative, the turnip, Is bulb rooted. is the only difference between these two plants. They have both the same habit of gruwlli, uevtliug Iwo eurs to complete It; the same shaped seed pod, and the very same kind of seed.

So that where and how one can be grown, there and so the other may, and both are of very easy growth, needing, as every good crop does, good soil and good culture and then paying a very satisfactory profit But the sheep. May we not very judiciously ask what their opinion of It Is? This they are not slow la expressing by their intense satisfaction and enjoyment of it when turned on to It Indeed care Is to be exercised at first, nst they would kill themselves by overeating it So it Is necessary to turn the flock on to the rape under these safe conditions: First, when it Is dry; second, when the sheep or lambs have their bellies well filled with grass or other feed: third, only for a few mln- ntes at first anrl thus day by day gradually using them to it until in time they are in no danger of gorging themselves. The wise shepherd will be extremely careful of this, for when the sheep Is overfilled with rape it is in Imminent danger of early rteatl) from the severe bloating due to It. There need be no hesitation in dis carding all the other crops in-ntimioil and confining the flock for its l.itt- tner feeding wholly to this. Indt- next early summer growth may tured until the land is ready Ing for other crops.

ii.e tatu-r j'art of In as is a p'aut. but to tatit uuru drvugtit tbau line oucv tti-U rwttJ. tiot wluds tLal witt and U1UU otticr nill iwl sujurv SMV Iwau lu tvju-tisblt-s a cuiu a.vn ttul fotkttXv Urgt-r au-l iuiuriaul. BUtl iti- tialilt ut growth Ls upright. With ull (he of ''arirtUi i grow to the of at letst four fwt.

and It prodiKw a Urgw yWld of grwti of the early varieties, as the medlutu or can gruwn ouvvfasfully north than the Tht- however, teat tcy will Courlkh far north as corn is nut quite and. sioce It will stand drought better than the cowpea. It baa special adaptation for some of the west of the Mississippi and south of Minnesota-- as, for instance. Nebraska, Arkansas anil Oklahoma. Its province us a oitU-u crup more 1 0 pea.

alnce in many of tu varieties It takes longer to mature. Nevertheleoa thero are many crops It may te made to follow the same season-- as, for Instance, winter rye, winter wheat. grain forage eaten down or nu early crop of potatoes. A warm, rloh vegetable soil with a porouu suh.sofl Is best adapted to the growth of the coy toau. The soils of the fertile prnlrie.

therefore, nro a natural home for It. On poor, snndy soils It will not make a large growth unless these are first fertilized. jo tut day tbe fe tag of tii- ia tixf boit that tad out goae with tWrt. probabiy so the taorcisj tal HIOJ, mod, not Him, ttut He matt ta toate other so thrj aUo crow tte i For There Is 11 considerable difference between the milks of animals, remarks The Sheep Breeder. This vn- rles from 2 to IS per cent.

The cow gives the poorest Quality of milk of any milking nnimal. the average quality Iwfnir mdlor 4 ntr ronr 1 the richer. Its milk having ns much ns IS per cent fat. The milk of the elephant comes next, that of the gout xt with or per cent of fat, and sheep's milk lias an vvertigo of per cent. Thus In the choice of a cow as footer mother for the lambs whii-li for vnrlotH reasons winy need her services a Guernsey cow Is to be chosen, her milk having ati average of ever 5 per vent of fat in it.

But lambs may be reared successfully, although they ivill not get so fat, on the milk of nny ordinary cow of the pure Jersey breed or crossbred. The thing, however, to consider Is how to save the lambs aiul not as yet how to make them fat. When full growth Is wonted, the early and regular feeding of a rn- tlon of bran, cornmeal and cottonseed meal finely ground together in equal proportions and fed In a trough kept In a creep to which they can gain access while the ewes cannot, with the continuance of the fresh milk to the abandoned Iambs, will bring them up successfully, it is easy to rear such Iambs In this way to a weight of 50 pounds alive when 00 days old and add three-quarters of a pound a day live weight after that until they are fit for market There Is no boom In sheep. The vast Increase In value of flocks is the legitimate and unavoidable result of natural causes and hence must be permanent. The rapid growth of population still more the Increased fa- ror jood mutton as a staple food find room for fully 00 per cent Increase In the production of mutton, and as this needs titnc there is an absolute certainty the present satisfactory condition of the markets for both mutton and wool must continue, and It may even Improve.

And we may easily believe that as sheep Increase the growing demand will keep even pace with the growing flocks. Early- The Arabs are strong i a of early breaking. The Abd I Kafir says that during his long career, in his tribes, his fronds, or among his followers, he seen upward of M.OCO colts reared, and he affirms that all those whose education w.is not betrun mt a very early age nevvr turned out other than stubborn. horses, anfit for war. n.

adds that when he bad made long. at the head of 1,200 or 1.500 horses, however lean, if early Jn to fatigue. never fell out of ranks to the rear. His conviction t)-jt early breaking nnd schooling were essential was based on such Ion; rience that he refused point blani. when baring a number of horses, to take any that had been broken at a comparatively advanced age.

Arab f-olts are taken in band about 18 or 20 months old and ridden at first by children, whereby "the child grows np horseman and the colt acquires the habit of carrying a weight." McSwaiters-- Where are you going? going Tiy fcealtb. McSwatters--How did your health ever get so far away as Herald- have missed their opportunities more often than opportunities Biased Magazine. Htm Theory. Xo man is a real man of science unless he is ready to abandon his own conclusions, duly put on record. If subsequent Investigations prove them fallacious.

The president of ft great ccllt-ge once wrote a volume on the piactice of medicine. After it bad been completed ami be bad to New York to arrange for its publication ins uoust- was burned, and the manu- of his book and all bis notes were He couldn't reproduce it. Ten years afterward he said: "That fire was gnetest of cood fortune to me. If I lia.l published the book, I should bare Lad to stand by it, whereas now I that It was all wrong!" Andrew Lang In Longman's Mag- aziue of two geologists who were gathering specimens In a lonely mountain place. One of them had written book.

The other, looking abor! oue day with a saw friend occupied a long time--unobserved, as be thought--In rolling a great stone down bill and at dinner questioned him about it- He pretended at first that he had been doing if for exercise, but bard pressed, confessed "Well, the fact is the confounded tbing was 200 fet too high to salt my theory:" Flrmt Secro The first negro minstrel troupe appeared In the United States about 15- Xhey were real negroes, led by a man named Johnson, and the melody which gained them great applause was named "Tjhat Old Gray Goose" The words ran, "Oh. don't you see that old gray goose a-lookin at the gander''" This was sung by the tenor voice, and the chorus-ran In pans to the words "Where," "Here." "I bear," and then a ringing chorus. Another of their part songs was "Oh. Mamma, I Must Be Married to Mr. Punchinello." different Toices singing "Who Mr.

Punch?" "Who Mr. Nell?" "Who Mr. Ix?" "Who Mr. Punchinello?" you mw it In The Newt- Mo nH Mir cles. but ye did of and vert tittrd." la 2 ml that a ien-at Him be- Ihef MW Uui which He did uu ihrm that were So hare uaoy reatoos for II mi.

and perhaps the majority HIB uui for Hu own and fiotj ot His tin tor some of body, ta work or perhaps to ntcapv the wrvth to What a precious truth It that Man receireth sinners," tad how bare made by HIa owa words. "Him that cometi; nato Mt i wUl nowtsc cost (Luke XT. Joia 8T.) 27. He tells them that there thine better than bread for tha bod. uiat la r.

lijmg vvcniuiittg and Mtaethiac to Bonriah to. and that He, the Son of Man. it freely, and that He anointed by God the Father to to do. The meat which enduretb Hlmssjlt (vcncs 53-50), and, recelrlnc Hipj, we are auro of all that we need (John 1. 12: Bom.

Till, 32). 28, 3. "This the work ot God, that yo belleTe on Hun whom He hath This was His reply to the questloa, "What shall we do that we mlsnt work the works of God?" There la something that must precede working God's works, and that is to rcceire Into our hearts God Himself by receirlng; His Boa Jtsas Christ, for only God in as can work the works of Cod (PhiL H. 13). 30, 31.

They had Jast seen Him feed 5,000 with Bre Scares, and now they say. Shew as a sign that we may Thee, for God gate oar fathers manna In the desert, bread from heaven to eat. Though it is plainly written toot God gave them the manna (Neb. li, 15; Pa. Ixrviii.

24. 25. powblr the tnesnt tlist Mores gave them the manna, and were trying to make out that Moses was greater than this Man. 32. 33, "Verily, rerlly, 1 say unto yoa.

Moses gave you not that bread from hear en; but my Father givcth you-' the- true from heaven." Then He added that Lie Himself is the Bread of God, uho cntne tionn from heaven to gire life unto tbc world. He repeats again and again that He is the Bread of Life or Living Bread (verses 35, 48, 51). His couiini; down from heaven includes ait tire humiliation of the 3-1 years ot His sojourn here, with all the agony of Geth- Eemanc atxd Calvary. Bread corn bruised, and it pleased the Lord to braise Him (Isu. xsriil.

28; liii, 10) The corn nf wheat must fall into the ground die (John xii, 24), and He died that might be to ns the Bread of Life id through us bear fruit. He died for ua and rose again that we might lire through Him. 34, 35. They ask for this bread as the woman asked for the living water (ir, 15), not knowing what they said. He replied: "I am the Bread of Life.

He that coineth to Me sbnll never hunger, and he that be- ItpvMh on Me sbsll thirst." phrase "hunger nnd thlrsfmay be sold to embrace all individual needs and fieil desires of man in all their variety. See I-sa. xiix, 10; Rev. vii, 16. Jesus Himself satisfies all.

No one else or nothing else can. As ire receive for our Individual need bread for the body and it becomes pan ot our blood, the life of the body (Lev. ivii, 11), so we must individually receive the Lord Jesus as life for our souls. 3G. "Ye also have seen Me and believe not." I do not know any better definition of believing than that found in chapter 12.

No amount of knrfwledge of Christ can save-us apart from receiving Him, just 03 no amount of food or knowledge of how it is prepared can benefit oa unless we cat the food. If one "How do I receive Him?" I should say. "In the same way that you receive any gift." Scripture teaches ns that we are all sinners, all unrighteous and that the unrichteouH cannot enter the kingdom 19. 23: 1 Cor. ri.

9), bat that God offers us freely the righteousness, which He requires and bos provided la Christ. 37. The Father has given to the Sou company of people who are to reign with. Him in His kingdom and be a blessing to all the world, a people for His name gathered from all nations (Acts rr, 14; ttov. 9, 10).

It our business to the good news of redemption by the blood of Jesus to every creature believing that all who will accept Him may do so. iii, 1C) and that of nil who not one shall be cast out The last part cf this verse is for all who bear good news, that no one may think that he win not be accepted, for God is not frilling; that any should perish (H Pet. iii, 9). The first part is an Inside truth, for the -mfort of those who have come, to AST sii them that, having been given by the to the Son, they can never peristt (Jo i 28, 29: irii, 12). '0.

The life of Jesus was tha win ot it was His meat 'chapter ir, 34; see also Math, xi, 25, 26). He never pleased Himself, bat did always those things that pleased the Father (Bom. XT, John viSi, 29). Part of the Father's will is here said to be that every one receiving Jesns may have everlasting life and never be lost. Another part of that will that ail such shall be raised up at the day (verges 39.

40, 44. 51), lor one has full salvation for the body as well as the soul until the second of Christ, when all that are His shall bare bodies like His nnd glorified body (Phil. Hi. 20. 21: I John iii.

1. Cor. xv, 23). Some would ask. "Ho-- we eat His flesh and drink His By comparing 47 and 54 the aa- swer is found.

Eating His flesh andE drinking His blood give eternal life, and believing on Him eteraai iiie, that the one must be equal to the other. sad when we truly receive Him we are taid to eat His flesh mad drink His Admiral Urmfy Washington, July of tia arrival of the armored Brooklyn at Nagasaki, Japan; with Attaint Remey. of the Asiatic squadroa. command, was received by the secretary of the navy last night, TMi 's 22 her Tnxy to China, to which place she mdereil on June 24. when the received a dispatch Kempff telling of the aatuscaAt unt Tsia.