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~~-, Thfmllil YW ll11v°'A§i§yS Bought and win 11 li `

in hae lor ovcr 30. cars, has btix-ne the signoxiiiiieeig

_ ' and has b d -

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' Counterfeit, Imitations an0dq’:3u(;t.E§?g;(:,3_eilgfetgté

Experiments that trifle with and endanger mg lmauh of lllifiliiii Rnd Children-Experience against Experiment,

` A”-What is CASTORIA

Unstoria is a. harmless substitute for Caste gorip, Drops and Soothing Syrupg_ '.;.-It is gleggéngiarg; contains neither Opium, Morphine nor other Narc ’i substance. Its age is its guarantee. 'It destro s Woo( 0 a.nd~a.llays Fevcrislaness. For more than thirty e "li: has been in constant use for the 1-clit-1 of Conguy :gsm Flatulency, “find Colle, all Tcetlilng Troublcl; ami Dji\rrhoea. It regulates the Stomach and Bowel assimilates the Food, giving licnltliy and natural Blees’ Trim. C|*udl‘0!l’S Panacea-The 1l1other’s Friend. P'

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GENUINE CASTORIA A|.wAvs

I ' 1, / Bears the Signature of `

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' fin Use For liver 30 Years R

' _The Kind You Have Always Bought ;

‘TNI czN1'Aun COMPANY, MIN vour( c|.'r_

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Get a Modern Bath- . room in Your Home

I _

_ _ You shouldn’t deny yourself the luxury, conven- lence and comfortfof a moderniy_-appointed bath-room. A good bath-room should be in every home,and if you only knew how promptly and eiiiciently we can look after the work, and how moderate our charges are,

you w?uldn’t delay the work a dav longer.

Ca l in today and see our splendid line of tubs luvatori-

es and high-grade sup plies.

Fred H. Trainor 8‘§§,‘;1i*°“ »

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` MARBLE AND GRANITE WORKS

Granite and Marble

I Works

' i CALL

And inspect the latest Monu- mental Designs at our show rooms

117 Kent Street, Revere Hotel Block

& C0

LE AND GRANITE WORKS

GRANITE WORKS

MARBLE AND GRANITE WORKS

VARIETY- IN I~iA'i'-S--

AND HIGH COLLARS

The shops are full of new things

just now, says the Times (London) Color is not much seen; spring tints, where they appear are confined to blouses and hat trimmings of fruit and flowers. Belgian red is the color of tomorrow, we are told, for hats- but only for hats-and to make up for the numerous navies and belges that women are wearing a free rein seems to have been given to the fashion for accessories, and strange high collars in stiff linen and organdie are much in vogue.

'i‘he variations in hats have been

almost as great as in frocks, and in the millinery depurtnieut of different firms the .choice of the .buyers has

varied with thne taste of tg;-:ir clients. At one house the mushro _ni_sliupe is the favorite one with which 'to"'°` bal- ance the wide skirt. A "garden" musli- room in beige tugal seen there was trimmed with black grapes, and a cockade of bright blue plunged in their midst gave a bizarre note. A mushroom .in navy rough straw had wide “biplane” quills, und. this biplane effect has found its way into many hats. A little traveling hai. is nnvy suede had a big center buckle, and a square veil bound with velvet, as its sole trimming. _

The "Nelson sailor" reviving the

quaint little hat of "Trafalgar" days, with its flying ribbons at the buck finds favor in Regent Street, and here too sailor hats in blue and white check are shown. Of the small hats one of the most original and charm- ing was a' bowler covered in shot blue and gold tissue with big black- berries and red leaves surrounding it, and a floating blue veil with a wide mesh.

A plainblack lisenet model with a

beautiful line on the head was trim-

a high Alsafian bow in A taffeta hat, also with

an attractive line, had the biplane ef- fect in two wide Petersham ends at opposite angles.

A beige lisenet sailor had spiked

wings; on a charming debutants hat in navy taffetas was a triple tulle edg- ing to the brim in white, green and navy and a floating veil. A little coaching hut in corbenu lisenct liad u surround of many kinds of tiny fruit and flowers and was lincd with silk.

Varying in height from three and a

half inches to five inches, “tall’ linen collars, the latest and quaintest ac- cessories to the new silouette are be- ing shown. These collars, just over f`rom Paris, are made of the finest lin- en in many shapes, and inspite of their stiff appearance are comfortable to wear. 'i`he new note is height at the back oi' the neck, and some of them

med only with primrose silk.

I 'I

THIS WIllMll'8

_ smiuss

Quickly Yielded To Lydia. E.

Pinklmm’l Vegetable

Compound.

Baltimore, Md.

-“I nm more than

lad to tall what Lydis E. Pinkl|sm’s 8 Vegetable Com

ll ""”""Il»‘.r"' pound did for me.

,.- _f .» .1 _-_ ._ ~;.,];=f I suffered dreadful

', ' "fl pninsond was very

. '-1;’

` . - " irregular. Ibecamo

. alnrmednndsentfor

.li Lydis E. Pmioisme ly; "1 .iii vsgst-this osm- 'iil I §lR&%lI’~§i§i. pound. Itook it reg- :3.`~‘-“" 'W ularly until I was

witbouta cramp or

_ Y A pain und felt like " ' mother person, and

it hu now been six months since l took any medicine at all. I hope my little note will assist you in helping other wo- men. I now feel perfectly well and in the best of henlth."- Mrs. Aucusw W. Konnnsn, 1682 Hollins Street, Bal- timore, Md.

Lydiu E. Pl'nkllul"l Vegetable Com-

pound, made from native roots and herbs, contains no narcotic or harmful drugs, and bo-day ho the record Of

oni

ide

being the most luccesfful remedy for

of, and thousands

all on die in the

female ills we know of voluntary testim Pinkhsm laboratory at Lynn, Mass., seem to prove this fact.

For thirty years it hu been the stand-

ard remedy for female ills, and has re- stored the henlthof thousands of women who have been troubled with such nil- ments no displacements, inflammation, ulceration, tumors, irregulsrmea, etc.

If you want s pee in l advice

write to Lydia E. Plukhum Med- icine Co., (confidential) Lynn, Mass. Your letter will be opened, road and answered by a woman and hold in strict confidence.

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Our Unmixed Fertilizers Means More Money and Less Labor For You, Mr.Famer

' th best results from your farm, if you want to make your

If you Wish to Secure e t th ver best from the land--you need to supply it

work asuccess if you want to g_e_ e _ Y

- ' ’ , I bl for to expect the farm to with me proper elements of fertility t is 'unrliaslintliee lant Igdlds that were consumed

give a full amount of produce w1th0l1t Pallmg 3° P during the previous cultivation

You must have vour own food regularly or you cannot

iii '° t manner-your land must be fed regularly or the qual-

peiform your duties in an e cien _ ity and quantity of your crops w1l1.SUff°f-

Our Unmixed Fertilizers have proven to all userilthat theyJare_th1:lmo3tc;§]ai:;‘i;:Iale,

roductive and scientifically correct crop cultivators. ey are nmixe an gnc be supplied in different grades and combinations to suit every plot and crog on

sed b all practical progressive farmers-endorse and

your farm. These fertilizers are u W y_ » recommended by govemment experts. '

LAULD BROS-.O Limited. ””°“;:.3:::;f:;°“

` . .untaewuuualsami f»v»f<~1-rv-.fosn»1»s|a‘ .

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YOUR BACK

have this height accentuated by gof- fres and others by plaitings; one that was turned over at the top at about a third of its height had a square piece cut from the throat, and another was rolled back in front like the col- lar of' a man's coat. These smart ec- centricities have strong competitors in charming fine lnwn collars and gauntlet cuffs and in the delightful neck and sleeve frillings of ' the new organdie in many colors.

A VISIT T0 THE FLYING SCHOOL ON TORONTO ISLAND.

With their eyes turned townrd the

east, as they will bc on at later sunl- mcr morning when they speed their flight from England to the battle against the Huns, Canadafs first airmen-to-be sail over ’l‘oronto bay every morning before the city is well awake

They are early birds. The roll is

called at 5 p. ni. A calm atmosphere is desirable for teaching the novice and the winds are still asleep for some hours after sunrise. Ai the same time one has buf to meet these young airmen to come into touch with an en- thusiastic and earncstncss for Ihcir calling flint would bring them from their beds at a still earlier hour, were that necessary.

A Toronto GGIobc reporter describ-

es at visit to the new school at the Is- land. After describing the daily rend- ezvous oi' the pupils ai the city water- front, the writer describes the arrival at the Island. .

"Our boat touched the shore and

we leaped out on the snnd and enter- ed the hangar. The next stage in the flying was reached-the awakening of George, the mechanic, who slept keep- ing wutch near the flying boat. A i`ew handl`ulls of sand with sundry odd ends oi' rope thrown over the wooden partition brought quick shouts from the interior and told that the aim had been true, and in at moment George, thus uncereinoniously awakened, em- erged and sci. the engine ageing. This was an- operation that required pati- ence till the engine was warmed up. There was pity for George, who had fo exert himself thus strenuously before breakfast. He got lots of advice, how- ever, to put some pep into it.” They are ull humorists, these students.

“ ‘All aboard again was the call

from Instructor Pierce, now clad in a blue coal, with a Balaclava helmet on his bend and rubber shoes on his feet. Lieut Smith look his seat on the boat, which slipped out over the lake. slowly at first, then faster and faster as the cling, chug of the engine in- creased in intensity. Sixty miles an hour is the speed the boat is capable of on wafer and about 65 miles in the airs All gaze after if. 'l`Iiirty,' cries l"'eberdy, as thc bout travels faster; ‘40,’ ‘now he‘.s.in his swing.‘ ‘Look at her tail raising! She’s on the surface of the wafer. ‘There, she's in the air now.' ‘She's going up by bounds.’ ‘My, that’s the highest flight yet.' ‘lic must be 300 feet up.” ‘Compare them with the C. P. R. bulIding.’ Then the flying bonf. swervcd round for home, descending gently to the water ln- structor Pierce brought her level a few feet above its surface and she dropped down with a slight splash. A moment more and Lieut Smith stepped ashore. llc had been away only six minutes, but ‘flint was the greatest sporf,’ he said, ‘How did you like it going upl’ nc was asked. The Lieutenant admitted it scared him a bit. lt felt like someone pour- ing cold water down his spine.

So the mornlng's round went on.

each .student in turn having about ten minutes training. They will have had 400 minutes each in all when their course is complete. and this will cost them xi. dollar a minute. The finishing touchcs will he given in a biplane at Long Branch. Then the students will he ready to pass the test that will admit them to the Brit- ish naval flying service.

A second flying boa is coming from

the Curtlss works. and training will be expedited. The Curtiss flying boat is shaped like a whale. fint bottom at the bow, ami tapering back to the rud- der. The 100 horse-power engines are hung above the body of the bout on. iron stays. and bclow are the seats of the airman and the observer, with the boat’s wings on either side. In flying machines the screw can be fore or aft ln the case of the Curtlss boat, the .screw is behind the engine, so that the boat is pushed forward not pulled.

The opening of flying classes in Tor-

onto is an event in the history of Canada. it is certain that afer the war (‘anada will have a military fly- ing squardon of its own. The nego- tiations which have resulted in the Governments of both Britain and Canada becoming interested in the matter dae from last September, and in bringing them to the triumphant is- sue a notable part has been played by ,Mix J. A. McCurdy.

Coincldent with the starting of n

flying school is the establishing of a new Canadian industry in Toronto - the making of seroplanes. A company associated with the Curtlss Company of America. has already some twenty- five men at work in a roomy work- shop on Strachan avenue. The lndus- try is only In its swaddling clothes but at the present time- it pan be no military secret to say so- aeroplane parts are being built for the imperial Government.

The students are invited to ask

questions of( all points ot aeroplane dhsndling, and the more questions .they ask the better pleased are the instructors. The airmen are happy in their chosen vocation and eager to fit themselves for the day when

they win hs ny equipped members of the British '%in|-oorpvin France.

COLD DISHES ATTRACTIVELY

PREPARED FOR HOT DAYS

As warm weather approaches, cold

dishes of all sorts, if attractively pre- pared, are more welcome than hot ones; and it is well worth while mak- ing a study of different ways of pre- paring,-fish, meat and fowl so that one may secure a variety in ways of serving them cold.

Cold dishes have the advantages of

being time savers also, for if one ' is doing with fewer servants in the sum- mer, all the work of preparation may be done in the early morning, which will give the cook plenty of time I0 dress comfortably, and the dinner will he ready to serve with the cold dishes may be prepared also in the morning and need only to be put over the fire, in most cases less fhun an hour be- fore they are needed.

The salads may be washed and

thrown into a salad bag on the ice. the dressings made and set away to cool, and the desserts made.

One thing for the cook to remember

in the preparation of the future cold dish is to see that the ingredients are thoroughly done and are f.ender and well seasoned; for when meat are jellied for example, if they are tough they are uninviting and in cutting tear out of their couled shape. All fish used must be carefully boned and freed from skin, and all fowls freed from fine bone and sinew. All letfuces must. be crisp and fresh, all eggs strictly fresh and all condiments of the best. Those in cans should be re- moved at once to a cold plate, so that no flavor oi’ the tin will remain. Also remember that flavoring or seasoning must be a. little stronger for cold dish- es, so that in chilling they do not bs- come flat and tasteless, a fuult which one so often finds with cold meal cook- ery.

.lellied (‘od- Take iwo pounds of

cold boiled codfish, skin, bone and flake it with a silver fork. Take one small cup of tomatoes, add to it one finely choped onion, chopped stalk of celery, tablespoon of worcestershirc sauce, pepper, suit and let the mixture simmer for 20 minutes, then add at teaspoon of sugar and a pinch of bic- arbonate oi' soda; set buck from flu- fire and add a heaping tablespoon of gelallne powder, which has been dis- solved in a little cold water. When all is thoroughly mcltcd, strain care- fully into the fish; when slightly cool add one tablespoon of mayonnaise sauce, one cup of whipped cream and turn into small cold molds that have been lined with a. coating of aspic jelly, then set away to chill. When turned out on to the service plates garnish each with sprays of parsley and chopped aspic.

Chicken Madrilalne-(dean and

joint one i'our pound fowl and place it in a two gallon soup kettle with fwo clean and split cnlf"s feet. Add one pound ench of washed ami cut carrots, leeks and onions, six tomatoes, a bud of garlic, one tea- spoon of curry powder, salt and pep- per. Fill the pot with cold water, place it over the fire and after it has boiled five minutes draw it to one side and allow it to boil slowly and evenly for three hours. Remove from the fire, struin fhrough ri course sieve, then through cheese cloth into wet mould. This should be very clear when cold. It may be served in cups like cold cousomme or small quantities may be melted, to which vegetable mace- doine or chopped meats may be added, then allow to jell again. it will also keep nicely in a refrigerator.

Fricasse of Spring Chicken- This

is an excellent cold dish and is easy to prepare. Take a spring chicken weighing about a pound and a half and cut the legs and breast in two, season with salt and pepper and pap- rika. Spread in zt sauce pun two finely, Aho"

51.11 L4; _ i -4,; l ffl,

A Ask' Your Son and Daughter

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- If They Would Subscribe To

The Following Letter

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i \X7altl1am “fetches

are valued by their posseseors not merely

because of their good looks and accurate

time keeping, but also because they possess I

I a sentiment and prestige all their own.

Your jeweler _-can tell you all about

Vfalthamvyatch Company

NI Canada Life Bldg.,l St. James St., Montreal

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DIIZCS.

one stallion.

9800-5-5Mwsm6wks.

MAYOR TCIDD 2.18 l

_ In the Show Ring: Shown ten times, winning ten

In_ the Races: Entered im six, winning six first money His Colts: At Charlottetown last fall, winning first, a

ond,a third. At the spring zshow, March 17th, winning second, fourth. Also winning first for five best colts from

Will be at the stables of Mr. Francis W. Hughes, Gr

Street. For terms and further particulars, aplply to the o Hammond Kelly, P. O. Box 235 Charlottetown, elephone R1

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first

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first,

any

afton Wilef 6.

sliced onions, a hay leaf, thyme, parse- ley and a little piece oi' celery. Place fhc chicken on fop, dust: with at spoon- ful of flour and <-over :ill with a little of the broth. Cover and cook for fwcnly minutes, ibcn fake out the cliicken and pluco if. in a deep dish. Put two leaves of 'gelutilw into the gravy, thou strain and ndil u Iifllo heavy cream to thicken if; bziste the chicken thoroughly with the hick gravy, then allow if to cool, covering it with u fhin layer of cliicken jelly. Decorate with slim-il frufllvs and

sprays of frvsli cross.

lreIand'| “Straddic" Railw

ltuuning l)vt\\'een Bnllybunio

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lied hy this rail, guido rails

arranged nearer the ground to the irain balanced. Each coacl sists of two compartments. o each side oi' tho elevated rail, ni engine has two boilers, fi\'0~Ii0xc

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