BOB HAMPTON era tion." “Most certainly," was the cordial response, "and I shall also permit those desiring to attend your regular Sunday services so long as we are sta tioned here. How is your work pros pering?” "There is much to encourage me. but spiritual progress is slow, and there are times when my faith falters and I feel unworthy of the service in which I am engaged.” "A mining camp is so intensely ma terial seven days of the week that it must present a difficult field for the awakening of any religious senti ment," confessed Brant syinpathetical- ! ly. "I have often wonderrd how you consented to bury your talents in such a place.” The other smiled, bst with a trace i of sadness in his eyes. "I firmly be- J lieve that every minister should de vote a portion of his life to the doing of such a work as this. It is both a religious and a patriotic duty, and there is a rare joy connected with it.” "Yet it was surely not joy I saw pic tured within your face when we met; you were certainly troubled over some problem.” Wynkoop glanced up quickly, a slight flush rising in his pale cheeks. "Perplexing questions which must be decided off-hand are constantly aris-. ing. And just now I scarcely know what action to take regarding certain applications for church membership." Brant laughed. "I hardly consider myself a competent adviser in matters of church policy,” he admitted, "vet I have always been informed that all so desiring are to be made welcome is religious fellowship.” "Theoretically, yes.” And the min ister stopped still in the road, facing his companion. "But this special case presents certain peculiarities. The applicants, as 1 learn from others, are not leading lives above reproach. So far as I know, they have never even attended church service until last Sun day, and I have some reason to sus pect an ulterior motive. 1 am anxious | to put nothing in the way of any hon estly seeking soul, yet 1 confess that in these cases I hesitate.” "But your elders? Do not they share the responsibility of passing upon such applications?" The flush on Mr. Wynkoop’s cheeks deepened, and his eyes fell. "Ordi narily, yes; but in this case I fear they may prove unduly liarsh. I—I feel—that these applications came through the special intercession of a certain young lady, and I am anxious not to hurt her feelings in any way, or to discourage her enthusiasm." “Oh, I see! Would you mind telling me the names of the two gentlemen?" “Mr. John Motfat and Mr. William McNeil. Unfortunately, I know neither personally." “And the young lady?” “A Miss Phoebe Spencer; she has but lately arrived from the east to take charge of our new school—a most interesting and charming young wom an. and she is proving of great assist ance to me in church work.” The lieutenant cleared his throat and emitted a sigh of suddenly awak ened memory. "I fear I can offer you no advice, for if, as 1 begin to Buspect, —though she sought most bravely to avoid the issue and dispatch me upon a false trail,—she prove to be that same fascinating young person I met this morning, my entire sympathies are with the gentlemen concerned. I might even be strongly tempted to do likewise at her solicitation.” "You? Why. you arrived only this morning, and do you mean to say you have met already?” "I at least suspect as much, for there can scarcely exist two in this town who will fill the description. My memory holds the vision of a fair young face, vivacious, ever changing in its expression, yet constantly both piquant and innocent; a perfect wealth of hair, a pair of serious eyes hiding mysteries within their depths, and lips which seem made to kiss. Tell me, is not this a fairly drawn i>ortrait of your Miss Spencer?” The minister gripped his hands ner vously together. “Your description is not unjust; indeed, it is quite accurate from a mere outer point of view, yet beneath her vivacious manner 1 have found her thoughtful, and possessed of deep spiritual yearnings. In the east she was a communicant of the Episco pal church.” Brant did not answer him at once. He was studying the minister's down cast face; but. when the latter finally turned to depart, he inquired, "Do you expect to attend the reception to-mor row evening?” Wynkoop stammered slightly. “I—I could hardly refuse under the circum stances; the committee sent me an especially urgent invitation, and I un derstand there is to be no danaing un til late. One cannot be too straight laced out here.” “Oh. never mind apologizing. I see no reason why you need hesitate to at tend. I merely wondered if you could procure me an invitation.” “Did she tell you about it?” “Well, she delicately hinted at it, and. you know, things are pretty slow here in a social way. She merely-sug gested that I might possibly meet her again there.” “Of course; it is given in her honor.” “So I understood, although she sought to deceive me into the belief that she was not the lady. We met purely by accident, you understand, and I am desirous of a more formal presentation.” The minister drew in his breath sharply, but the clasp of his extended hand was not devoid of warmth. “I will have a card of invitation sent you at the camp. The committee will be very glad of your presence; only I warn you frankly regarding the lady, that competition will be strong." “Oh, so far as that is concerned I have not yet entered the running," laughed Brant, in affected careless ness, "although I must confess my sporting proclivities are somewhat aroused.” He watched the minister walking rapidly away, a short, erect figure, ap pearing slender in his severely cut black cloth. "Poor little chap,” ho muttered, regretfully. “He's hard hit. Still, they say all's fair in love and war.” CHAPTER XIV. In Honor of Miss Speocer. Mr. Jack Moffat, president of the Bachelor Miners’ Pleasure club, had embraced the idea of a reception for Miss Spencer with unbounded enthu siasm. Indeed, the earliest conception of such an event found birth within his fertile brain, and from the first he determined upon making it the most notable social function ever known in that portion of the territory. The large space above the Occi dental was secured for the occasion, the obstructing subdivisions knocked away, an entrance constructed with an outside stairway leading up from a va cant lot, and the passage connecting the saloon boarded up. Incidentally, Mr. Moffat took occasion to announce that if "any snoozer got drunk and came up them stairs” he would be thrown bodily out of a window. Mr. McNeil, who was observing the pre liminary proceedings with deep inter est from a pile of lumber opposite, sarcastically intimated that under such circumstances the attendance of club members would be necessarily limited. Mr. Moffat's reply it is manifestly im possible to quote literally. Mrs. Guf fy was employed to provide the requi site refreshments in the palatial din ing-hall of the hotel, while Buck Ma son, the vigilant town marshal, popu larly supposed to know intimately the face of every “rounder” in the terri tory, agreed to collect the cards of in vitation at the door, and bar out ob noxious visitors. The invited guests arrived from the sparsely settled regions round about, not a few riding for a hundred miles over the hard trails. The majority came early, arrayed in whatsoever ap parel their limited wardrobes could supply, but ready for any wild frolic. The men outnumbered the gentler sex five to one, but every feminine repre sentative within a radius of about 50 miles, whose respectability could pos sibly pass muster before the investiga tions of a not too critical invitation committee, was present. (TO BE CONTINUED.) She Saw The Joke. But Lack of Humor Failed Her in En suing Recital. “My mother is a dear old lady,” said the professional jokesmith, “but she has no more sense of humor than an Egyptian mummy. The other day we were discussing a friend of the fam ily, a certain Mr. Joblots, we will say, who keeps a book and stationery store. I remarked to her that Mr. Joblots seemed to be getting along very well in spite of the fact that he keeps stationery. ‘Why shouldn't he?* she demanded. I repeated my locu lar remark with emphasis, and took great pains to explain to her the play on words. When she saw the paint, *•v.wv " ^ J which she eventually did, Bhe shook all over like a bowl of jelly, and re garded me as a mad wag. “Several evenings later we were entertaining guests at dinner and the name of Mr. Joblots came up in the course of conversation. My mother’s eyes glistened in anticipation of a bon mot. ’Sir. Joblots,' she exclaimed, ‘seems to be getting along very well in spite of the fact that he keeps writ ing paper.’ “And when no one laughed, and the conversation resumed its normal flow, she looked so disappointed that 1 really felt sorry for her." Neuralgia and rheumatism —it —. der the heed of sharpshooters. PLANT CULTURE BY THE AID OF ELECTRIC LIGHT Success of the Artificial Methods of Forcing Vegetation —By B. H. Thwauj. The electric culture Installation at (he Koval Botanic society's gardens. Regent's patk, is attracting much at tention. Very soon after Jabloucho'T invented the eiectric arc it was dis covered that the rays from this light stimulated the growth cf plants, and the work was continued by Sir IV. Siemens in Great Britain and bv Mr. Farcy ia America. Sir \V. Siemens died before his experiments were com pleted, but they were of splendid prom ise. Mr. Bailey was convinced that the arc light promoted assimilation and hastened growth and maturity. In order, perhaps, to better understand the beneficial effect of electric arc rays on plants, a brief summary of the The Traveling Lamp. natural processes and role performed by the various agencies will be use ful. As we ail know, the essential food elements of plants are carbon— which the leaves of the plants absorb from the ambient atmosphere—and nitrogen—which the plant, by means Prematurely In Bloom. of its roots, derives from the soil fer tilizers. Of all the processes that constitute links in the chain of or ganic vegetable activity, none is so wonderful as are those associated with the building up of a green leaf. The chlorophyl granules embedded in protoplasm constitute the green pig ment of leaves forming the field of chemical activity, the function of which is to find nutriment for the leaves, and through them the plant, during the active period of its exist ence: but this chlorophyl function of plant nutriment cannot be exercised unless it is receiving the violent actin ic or chemically stimulating rays from the sun or its substitute, the arc elec tric light. The chemical rays of the sun exercise other functions, which result in promoting the exercise of the respiratory organs of plants. Other phases in the life of a plant appear to correlate wh h the changing inten sity and character of the solar light during the diurnal period. Further, it is well known that while roots and stalks of plants are nourished by fluid foods, the leaves are principally fed by gaseous ones. Nature, again, provides a warm environment to roots during cold periods, such as a covering of de cayed leaves or snow. It will be ob vious from the above to the most casual observer that if a near imita tion of natural forces is to be secured for the artificial cultivation of plants independently of the sun and weather the following agents must be assem bled and harnessed for the common object: (a) An ample supply of violet or chemically active rays projected from powerful and moving arc lights; (b) a supply of electro-static current for atmospheric and root electrifica tion; (c) the plant environment of an atmosphere containing moisture and in the proportion common to the most fertile countries, and at temperatures within the limits of 70 degrees Fah heit and 80 degrees Fahrenheit; (d) an ideal fertilizing agent: (e) an ample supply of water for the roots’ service. Seeing that the installation at the botanic gardens has only been in op eration for a few weeks, it is too early y»t to make any pronouncement, but the requisite agents are, it i3 hoped, being furnished by the system now under test. As to the machinery that is accomplishing this, any lengthy or technical description need not here be given. Briefly, it consists of a modern producer suction gas engine coupled to a dynamo. The electric energy de veloped by this plant is allocated to the feeding of the arc lights and traveling gear in the greenhouse. An electro-static machine driven from the gas engine crank shaft discharges electricity at various points in the glasshouse to electrify not only the air, but the plants and their roots as well. The stored heat developed by the engine is utilized for maintaining the greenhouse at the desired temper ature. Placed just below the roof of the house are two rails from which depend the arc lights, the most inter esting device probably in the whole plant to the general visitor. It is equipped with special reflector hoods, by which the beam of light is con fined within narrow limits of concen tration. The open end of the hood Is closed in by a water screen, made ■ np by a glass trough filled with water. This water screen through which th“ Kght lays have to penetrate is intend ed to secure as near an imitation of 1 natural solar effect as possible, and to limit the effect of the rays, and It ! it is desired to screen from the plants, any portion of the spectra, colored water can b™ employed. The root ' of the reflector is provided with a. | chimney to permit the escape into tha roof of the greenhouse of the nitrous I oxides that may be produced. It is i arranged that the arc lights are an tomatically. constantly and almost itn I perceptibly moving along the entire, 1 length backwards and forwards of the, I greenhouse, radiating a powerful beam, ] of light on both sides of the house. The photograph of the tomato ! plants is evidence of the beneficial ef; j feet of the rays of the arc lights. So , far as age is concerned the two plants ! are identical, but the taller one has been subjected to 48 hours' arc-light treatment. It will be seen that it is not only taller, but more fully devel oped so far as leaves or branches are concerned, and quite healthy. Should the weather be dull or fogs arise, the artiflicial rays would be given for a longer period. It would be detriment al, of course, to run the plant all night, as plants require in a general way six hours' rest at least. We now come to the economic ques tion, the most important, probably, from a commercial point of view. Here it is rather early to give figures, though 1 expect it will work out to at least a saving of 30 per cent, over all systems at present employed. So far as labor is concerned, this is not an expensive item. Any ordinarily intel ligent workman could master the manipulation of the system in a few hours, while the apparatus will run for four hours without attention. it is also early to say definitely what a nurserymen adopting the system could hope to obtain. Strawberries, 1 imag ine, could be ripened under the system in seven weeks, and raspberries and grapes and other similar fruit in about two and a half months from shooting. I am here working, more or less, on the results obtained by Sir William Siemens, who employed a simple sta tionary arc. We know that with his comparatively primitive installation he secured ripe and strong-flavored grapes in from two to two and a half months from a date in December. i As a result of the present experi ment I have been frequently asked if the application will be extended to field work. No doubt it will be the The Tomato Plants. means of bringing the question of elec Iro static application for field work to the front. After all, If we admit that in the open it is impracticable, yet. considering the development of cheap roof construction, with roof3 that can be rapidly removed, there is no reason at all why electro culture on a big scale cannot be brought within the sphere of practical science for ap plication throughout the year. SELECTING OF DAIRY CATTLE j The British board of agriculture, in dealing with this subject, binds its j faith to the dual-purpose cow, and nat urally considers that the carefully- ! bred Shorthorn approaches most near ly to its ideal. It is acknovriedged, how ever, that a difference in choice ought to he determined by the nature of the ground and the purpose for which the cows are kept. For good land the breeds recommended are Dairy Short horns, South Devons, Jerseys and Guernseys; for exposed country, Welsh, Ayrsbires, Kerries and Red polls. Those kept for milk-selling had best he Dairy Shorthorns, Welsh, Ayr shlres and Kerries; for butter-mak ing, Jerseys, Guernseys, South Devons, Dairy Shorthorns and Red-polls. Grain Growers’ Troubles.—While it is sometimes difficult to secure hired help for the dairy farm, the grain grower has more serious troubles along this line. His rash comes all at once and a scarcity of help means a great lose. _ ___. i FOR TRIFLING ILLS IMPORTANCE OF SOME KNOWL EDGE OF MEDICINE. Ailments Likely to Become Serious Can Be Checked in Their incipi ency if One Understands How to Deal with Case. It is a good thing for at least one member of every family to have a lit tle knowledge of medicines, in case of emergency, and the information should be acquired by one sufficiently inter ested to make some study of the mat ter. Some people regard minor ail ments as too trifling for any attention, while others grant so much impor tance to slight disturbances that there is eventually great waste of time and money. It would seem that some one in a family who would observe care fully, storing valuable knowledge by experience, and who would study trust worthy sources, would prove to be an indispensable comfort in the home. She will know just when the doctor is needed, and just what to do without him, or to assist, and in that knowl edge will show herself as praiseworthy as a thrifty housewife or a matchless COOK. There are so many emergencies for which frail humanity must be pre pared that, one short article could scarcely begin the long list. But the following few suggestions may serve as the first guide post on this particu lar path of research. Cause, preven tion and cure shoula be the systematic divisions of this study. •‘Colds'’ are concerning a good many households just now; it is always so at the change of seasons. Impure air is a powerful ally o! this disease. It may be in a bedroom, a schoolroom, a public hall, a crowded drawing room. There is more illness caused by defective ven tilation than by draughts. If one is exposed to the latter, and yet is warm ly clad and moving briskly, there is no danger. The factor most potent in re sisting cold is a healthy circulation of blood; such a condition cannot exist for a moment without pure air. Preventives of cold and its various catarrhal conditions consist chiefly in common sense, that rarest of all vir tues. That means keeping the body sturdy in all its vulnerable points—a throat that is used to exposure, a head that often goes hatless, feet that may get wet without harm (providing they are reshod as soon as inactive), a body that never feels the cold when it is hurrying about in fresh air. The cure of colds is a simple matter if begun in time. The first signs of cold should be the signal for treatment. Then there are such little trouble some matters as nosebleed, earache, inflamed eyes, mouth sores and th“ large and various number of ills re sulting from fever and deep-rooted dis ease. The amateur student of these difficulties should not rely upon her scrapbook when biding emergencies. She should learn by heart her store of wisdom, and above all things cultivate good judgment. Tenderloin and Oysters. Tenderloin and oysters, while mak ing a unique and distinctive dish, are at the same time so simple to prepare that the ability of the inexperienced cook is not taxed, says the Delineator. Let her first mix a little butter and flour in her stew-pan, and, when the blend has browned let her add a chopped Spanish onion and two pickled walnuts that have been cut into small pieces. A moment or two later two tablespoonfuls of mushroom catsup and a teaspoonful of Worcestershire sauce are added, after which the un cut tenderloin steak is placed on top of this mixture to simmer for about an hour. It must be turned three or four times during the interval. Liverworse or Scrapple. Take ten pounds of the head, heart and odd pieces of fresh pork, together with an equal jiortion of liver; when cooked pick out the bones and put through a sausage grinder; return to the stove and let it cook slowly all day, stirring it. Season with a little sage, thyme, pepper and salt, and thicken to the consistency of mush, with cornmeal. Pour into earthen or stone pans and cover with lard. When hard it is either sliced and eaten cold or fried thin and brown. This is far superior to pork sausage. How to Boil an Egg. Most people drop an egg into boiling water and let it cook steadily for three minutes for a so-called soft-boiled egg. The proper way to soft-boil an egg is to remove the saucepan from the fire when the water reaches boiling point; drop the egg in at the moment of removal, cover the saucepan and leave the egg in the water for six minutes. When there are two eggs let them stay eight minutes. For medium cooked, ten minutes are required, and for hard-boiled half an hour. Press Cake. Two and a half cupfuls sug^r, one cupful butter, four cupfuls flour, one cupful milk, four eggs, one-half te» spoonful soda (no more). Bake in three sheets. To the third portion add one tablespoonful molasses, one cup raisins, one cup currants, one tea spoonful of all kinds of spices, three teaspoonfuls wine or brandy. Put jelly between layers; press under a board and a flatiron four hours; frost and put it where the flies can't get it. Unusual Recipe for Cooking Onions. The onions, which should be of the large Bermuda variety, should be boiled until nearly soft, but still firm. Stuff with a filling made of any con venient chopped meat, one hard-boiled egg, salt and pepper to taste and a quarter of a cupful of chopped nuts. Sprinkle cracker crumbs over the whole, and on top of each onion lay a thin slice of bacon. Bake for half an hour. Facts Abcut Fried Oysters. When oysters are to be fried, they should never be rolled in egg and breadcrumbs or cracker dust, as most cooks believe. After slightly flatten ing each oyster, lay it in fresh milk, then roll it in a mixture made of equal part of flour and sifted cracker crumbs. Lay them in the regular cro quette or oyster broiled over very deep hot fat and fry until browa.