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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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- . .- - _ low n 1; d . ‘_
'  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'
__q,'__%_‘,;____. __ _ _
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GENUINE CASTORIA A|.wAvs
I ' 1, / Bears the Signature of `
_  / |
I I . -
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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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I'-mn' ---s -q
-  . 4- ._ ._
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*°“ »
_._ \|
I. l
` 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
LE
MARBLE AND GRANITE WORKS
I
I
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
I
.L
. '-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.
z | L- - "' ‘ ‘ '
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‘ .
..,,
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"
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51.11 L4; _ i  -4,;
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A Ask' Your Son and Daughter
i I ‘ y
- If They Would Subscribe To
The Following Letter
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"1 A tliem.
,\`->
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
-4
first
S.
SEC-
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
Lisiowel, in Ireland, is '.1 unique
leg" rztilrond, so culled hecunse it
runs aslruddlc a single rail, el
n suitable disfnnvo ubovo the gr
'I`liv entire weight oi' the train
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
suiokcsincks
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SMOKING To»BAcco
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