Evening Star Newspaper, March 8, 1935, Page 40

MAGAZINE PAGE. BY BARBARA BELL. OR beach, for garden, for house- work, for vacationing in out- of-the-way places, few items in a Summer wardrobe are so | useful as a porter's smock. | They are made with straight lines| —modishly simple. Necks are square | and backs differ from fronts only be- | cause they have patch pockets. Sleeves | are short and go into a raglan| shoulder. The model sketched is a grand| little number, which brings with it| an atmosphere of foreign travel. To clear it of a work-a-day look, there 1s a bound slash, center-front, through | which a gay, unorthodox scarf of| striped silk is drawn, as though label- | Ing the wearer a lily-of-the-field | rather than a portress. | Ever so many materials are used| for these smocks. The most authentic | of all, however, is medium-weight | crash of medium blue. Sail cloth, denim, linen crash, canvas and heavy- | weight seersucker are popular fabrics. | People with very, very refined taste and a weakness for softly finished | materials, will choose poplin, cotton broadcloth, linen or shirting. Many colors besides blue will, of | course, be selected to carry out cer-| tain color schemes. Among the suit- able ones we find brilliant shades of | fangango rose, emerald green, cherry red, peacock blue, rust, black, brown, and navy. Silk scarfs and head bands matghing will introduce color diversity in next Summer's vacation ward- robes, and as warm weather acces- sories, will have high interest for the younger set. Barbara Bell Pattern No. 1609-B is designed in sizes 12, 14, 16, 18, 20 and 40. Corresponding bust measurements. 30, 32, 34, 36, 38 and 40. Size 16 (34) requires about 23 yards of 36- inch material: purchased scarf or three-quarter yard of 39-inch material for bias scarf. Every Barbara Bell pattern includes an illustrated instruction guide which is easy to follow. BARBARA BELL, ‘Washington Star. Inclose 25 cents in coins for Pattern No. 1609-B. Size Name ...cccececenccccnnscaccce AdQAress .eesececescsscsscancace (Wrap coins securely in paper.) (Copyright. 1935.) Popu‘lar Spring Vegetables RESH vegetables, freshly picked. | cooked with the least possxble‘) amount of water for the short- | est possible time, then served | with plenty of butter, need no sauce or other addition, but not| every one can have freshly picked | vegetables every day in the year, and | when we use the same few vegetables over and over again, new ways of serving them are very desirable. All vegetables should be crisp when | bought, for crispness and freshness | are almost synonymous. This is es-‘ pecially true of tender greens, like | lettuce, spinach, asparagus, string beans, broccoli, cabbage and celery. | If you buy slightly wilted ones, let- ting them stand in very cold water for a while will freshen them some- what. But don't let them stand in ‘water too long, as they will become | ‘water-soaked and undesirable. In addition to freshness, there are special earmarks of quality for every particular vegetable.. Heads of let- tuce and cabbage should be firm and solid. Celery should be white, with & majority of the inner stalks, that are tender and delicate, rather than of outer, coarse ones that are suitable only for soup or stewing. The flow- erets of caulifiower should be closely united and white, and they should be encircled with leaves of bright green. Broccoli should have a uni- formly green color, and the flower buds should be small and tightly closed. Asparagus stalks should be green most of the way down and should be straight; the tips should be com- pact. The leaves of Brussels sprouts should be green and hard: loose, hollow heads are tough and flavorless. The dark red beets are best, and like carrots, they should have no indica- ;:‘on of softness, flabbiness or wither- g. There are ways and ways of storing vegetables. Some ways help to keep them fresh, other ways help them to wilt. It is a good idea to keep the outermost leaves of lettuce or cab- bage and wrap these around the partially used head as you put it away for storage. The inner leaves are then kept moist and fresh. But even then, they should be stored in a moist- proof wrapper of some sort if they are to retain their freshness. Celery grows limp more easily even than most vegetables, and so needs to be tightly wrapped. Should it wilt, 1t can be freshened a good deal by letting it stand for a while in very cold water. Radishes respond to the same kind of treatment. Serving With Sauces. We can change the shapes of some vegetables; we can shred or slice, or cube potatoes, carrots, turnips, parsnips, eggplant and even beets. String beans and cabbage and green peppers may be shredded. These are sometimes cooked in butter or in milk, but for a real change in appearance and flavor, we may serve almost any wvegetable, fresh or canned, with a sauce. White, green. red. orange—the gay- est of colors are the new style in wegetables as they come to the table— | will keep [] in contrast to the somber browns toward which most of them tended in the old-fashionad cookery. More- over, it is really much less work to make them attractive than to make them otherwise. Vegetable platters are very popular for dinner end luncheon, and when the vegetables are selected wisely, not only is it possible to attain a | perfect color harmony, but to add ma- terially to the appetizing and nutri- tional qualities of the meal, for the color and texture of vegetables are indicative of the substances they contain. Vegetable dinner plates are very popular in Spring weather.. A good rule is to be sure that you choose a variety of textures, colors that con- trast to make an attractive plate, and flavors that go well together. Cheese sauce may well be served on one of the vegetables, or grated American cheese sprinkled over a green vege- table, or over simply prepared beets. Individual-plate meals should be daintily arranged, with everything hot and the vegetables placed in neat groups. There should be contrasting colors, but contrasts that are pleas- ing. For instance, spinach and beets go better together than do carrots and beets. There should be differ- ence in texture and interest in flavor from one vegetable to another. Some- times a lettuce cup may adorn part of the plate, filled with some tasty salad mixture. Fresh radishes and celery hearts are always good, and so is watercress. Cottage cheese or cream cheese, vegetable or rice co- quettes, tasily seasoned eggs. nut or legume loaves, all help to make the plate more satisfying. Cream cheese | rolled in watercress is delicious. Methods of Cooking. The most important change that vegetable cookery has undergone is the discarding of long periods of cooking. There has been, for some years, a belief that there is some- thing mysteriously harmful in raw vegetables, and that prolonged cook- ing is needed to make them fit for consumption. Our point of view now is the reverse of this. What we strive to do is to find a way of cooking them so as to get products as nearly like the raw vegetables as possible, in nutritive value, color and flavor. The smaller the pieces into which you cut vegetables for boiling, the shorter the time required to boil them. but the greater the nutritional losses during cooking. On very positive rule for boiling any vegetable is that it should be immersed in water which is already boiling vigorously. Keep the heat turned fairly high until the water resumes boiling, then it may be lowered so as to keep the water bofl- ing gently throughout. Cabbage, caulifiower, broccoli, Brus- sels sprouts and onions should be cooked uncovered, in plenty of boiling water, just long enough to insure their tenderness. Most other vege- tables. such as peas, parsnips, spin- |idly be |about 10 minutes, ach, carrots, and so onm, cooked in just as small a quantity of water as possible. Green vegetables their attractive green color THE EVENING STAR, WASHINGTON, D. C., FRIDAY, MARCH 8, 1935. Contract BY P. HAL SIMS. Mr. Sims is universally acclaimed the greatest living contract and auction player. He was captain of the renowned “Four Horsemen” team, now disbanded, and has won 24 national champion- ships since 1924. These articles are based on the Sims system, which includes the one-over-one principle, which the Sims group of players was the first to employ and develop. B and concede the balance of the tricks. Today’s hand fea- tures an unusual playing situation, in that an opponent is squeezed on the sixth trick: ) Early Squeeze. Y THE time a squeeze has materialized the opponents usually throw their cards in ax ¥ Q-x-x * A-Q-x-X-X » Q-10-x-x & X-X-X-X N #A-Q-J-x-x ¥J-10-x WHEY XXX s ¢ J-10-x-x A & K-J-x-x The bidding: South— West— INT. Pass 2 Ht. Pass 3N.T Pass ‘The play: West, much to East'’s joy, opened a small spade. East took the ace and returned the queen. South, seeing no percentage in holding up, won with the king. The only chance South could see of making his contract was to get a 3-3 dlamond split. When this faint hope failed to materialize, South ran down eight tricks and conceded the balance. “The contract would be cold without a spade opening,” he told his partner. “And four hearts can be made, too.” The correct play: The first two tricks, namely, the ace and queen of spades, are the same as the above. South, before risking everything on the hoped-for diamond split, should test out the heart situation. Fortunately, they break 3-3. On the lead of the fourth heart East is squeezed. If he dis- cards a spade, South can drive out his ace of clubs, and he will not be able to run more than three spade tricks. Naturally, the discard of either a diamond or the ace of clubs Elgnmu “curtains” for our friend ast. East— Pass Pass Pass North 2 Di. 3 CL Pass Tomorrow’s Hand. vQ-J-x-x SK-Q-x-x $Q-x-x N W+E s AA-K-J-9-8-6-4 VA-K (None) (None) It is doubtful whether you will ever hold the South hand in a rubber bridge game; but in the happy event that you do, the bidding one of my correspondents puts up might be in- teresting for you to remember. (Copyright. 1935.) Mr Sims will answer all inquiries on con- tract that are addressed to this newspaper with self-addressed, stamped eu\veh'u:e.pe better if they are cooked in a fairly large amount of water and in an un- covered saucepan. Spinach is an ex- ception, for it has so much of the green pigment that it can be steamed or else cooked in a small amount of water, and still have a deep green color. To salt the cooking water or not to salt it is & question. The answer is in the affirmative for all vegetables except red ones. Add one teaspoonful of salt to a quart of water. This fm- proves the flavor of all vegetables, and for green ones it helps to retain color, in addition. Red vegetables seem to have slightly better color, though, if salt is not added until just before they are done. The water left from cooking beets, carrots, spinach, and so forth, and the liquid from canned peas, beans, or asparagus, the juice from canned tomatoes and many other vegetables may all be used in various tasty, healthful ways. They may fur- nish the liquid for making sauces, or they may be added to stock vegetable soup, or in some cases even form the basis for the soup itself. There is no reason why we should limit ourselves to one or two ways of cooking vegetables. Most of them can be delicious, cooked in ever so many ways, and the few that are at their best when cooked by one certain method can be varied by different sauces or other finishing touches. Special Vegetable Dishes, Brush baked potatoes over with & little fat or ofl as you put them in the oven, or in the early part of the bak- ing period Put over a little more, if you need to, while they are baking, and you will have tender skins that cut easily and none of the hardness that so often characterizes baked potato skins. Lamb's quarters, mustard, dandelion, beet, and all the leafy Spring greens are cooked like spinach, and all are distinctly good when served with melted butter (one and one-half tablespoonfuls to each pint after cooking), salt, pepper, paprika, and enough vinegar or lemon juice to add zest to the dish. Spinach Bechamel.—Wash and cook the spinach as usual, then chop it very fine, or pass through a coarse sieve. To each pint of the puree add one tablespoonful of butter and salt, pepper, and paprika to taste, and a tiny dash of nutmeg. Place over the fire and stir well until heated: then fold in the well-beaten yolk of one egg, blended with half a cupful of rich milk or light cream. Heat to the botling point and serve. A garnish of hard-cooked egg adds an attractive touch to the dish. Asparagus—This is too fine a vege- table to be carelessly prepared. By the following method tips will be just tender, and stalks will also be tender and delicious: Sort and scrape the stalks and trim away tough por- tions. Place in cold water for half an hour, then gather in a bunch and tie loosely. See that the ends sre even and place in an upright position in enough boiling salted water to cover the stalks half way. Cover and boil rapidly until the stalks are tender; the steam will cook the tips perfectly. Drain well, serve it dressed with melted butter, salt and pepper, adding s little lemon juice if desired, or serve with & white sauce or_Hollandaise sauce. nicely done. Remove all wilted or faded leaves and cut down through the tops sharply to expedite the time of cooking. Let stand in cold, slightly salted water for half an hour to draw out any lurking insects, then drain well and plunge into rap- boiling salted water. Cook for or until tender only, then drain. Brussels sprouts are delicious served with Hollandaise sauce or white sauce.’ / Dorothy Dix Says Woman Had Nerve to Try to Stop Breach-of- Promise Racket—Money Never Healed Broken Heart. LTHOUGH men are the chief sufferers from the breach-of- promise sult—for it is only occasionally that a man secks to have his wounded affections healed by a poultice of the long green—it has taken a woman to have the nerve to try to put & stop to the heart-balm racket, Mrs. Roberta West Nicholson has filed a bill in the Indiana State Legislature making it a crime and misdemeanor and arson and mayhem and whatnot to drag one’s sentimental adventures into court and seek to cash in on love's young dream. And thus, we trust, will be stepped a proceeding which is a death blow to romance. T, S sad enough for love to die. It is ghoulish for its grave to be desecrated and its corpse held up for ransom instead of its being respectably and silently interred. No thought is more repugnant than that of those who once kissed, biting and scratching and stabbing at each other. Nothing is more disillusioning than to hear the lips that have murmured words of endearment calling each other cheat and chiseler. Nothing more disgusting than for the sweet intimacies of love letters to be read aloud to a guffawing public. Nothing more sordid than fixing a p;lce on the wound to a heart, Yet it is a common practice for these sins to be committed against sentiment, and for both men and women to regard love as a commodity that is worth whatever it will fetch in the market place, and to think that, like an antique, it is all the more valuable if it is damaged. Thus the modern maiden, Mstead of wearing her billets doux next to her heart, locks them up in a safety deposit vault against the time when she may need to realize on them in a breach-of-promise suit. A bunch of amorous letters from a doddering old millionaire has the value of Government bonds, and being jilted becomes the most profitable of all hold-ups. OF COURSE, there are two schools of thought in the love-balm racket. One holds that it is justified because it regards a promise of marriage as a binding obligation, and that the one who defaults on this contract must pay for it just as he or she would if it were a busi- ness transaction. They say that the poor girl who has gone through the vicissitudes of a long engagement, who has cut herself off from the chances of marrying any other man by being afflanced to one; who has put in time and money filling her hope chest and who has built all her hopes and plans around marrying some particular youth, suffers a definite loss if he declines to make good on his bargain and marry her, and that she is entitled to her blood money. The other school of thought contends that while it is, without doubt, exceedingly humiliating to a girl to have her suitor weary of her and give her the air, and while the man who has monopolized her society and won her affections with love-making that never ended in a wedding has done her wrong, still and all, that is just her tough luck. It was only part of the adventure of love and she should be good enough sport to take her loss without whining. 'HEY say that all men and all women know they travel along the rose-strewn path of love at their own risk and that when they get hurt, they should not sue for damages. They say that love comes and goes as it listeth, and no one knows why or when or how, or has the power to control it. They say that no one can make the human heart behave and that when it ceases to palpitate at the coming of a man or woman who once threw it into high speed, then the only sensible thing to do is for them to call the engagement off and be thankful that it happened before mar- riage instead of afterward. F 'URTHERMORE, they deny that any one is really hurt in a love affair, even if it ends in a broken engagement, for they say even the ones who lose out have been adequately compensated for all they suffer by the excitement of the love chase, the flattery of belqz selected from all the world as the one man or the one woman, by being of me elect who see the glory and the circling wings of romance, by the thrills of courtship and the delights of companionship. They say it is better to have loved and lost than never to have loved at all, and that there is no girl in the world who wouldn't rather have been engaged and jilted than never to have been engaged at all. All of which is true. And it is also true that when a broken engage- ment really breaks a heart, money is powerless to heal the wound. All the gold in the world cannot bring back sweetness to a soul that has been made bitter by disillusion, or give back faith to one who has been be- trayed. A cash settlement for damaged affections only suffices for those who commercialize love and make the collection of heart balm a racket. DOROTHY DIX. (Copyright. 1935.) How to Live 150 Years BY EDWARD IETITIANS, in the past few years, have almost forgotten their calories and vitamins during their campaign to rid | the earth of acidosis. Yet this common condition still flourishes among all classes of people; and the worst of it is that it leads to other and more serious conditions. These conditions can easily be avoided if we give a little thought to the body chemistry, and to the chem- istry of the foods we eat, then bal- ance the two, to correspond. Foods, when broken down, either produce an acid ash, an alkaline ash, or analyze as neutral. The healthy human body must always maintain al high alkaline reserve throughout the tissues. When the alkaline reserve be- comes low, acidosi~ exists and the body fails to throw off the toxins or poisons that accumulate. Many people have asked me this question: What can be done for one who is suffering from an acid blood stream? This condition is the only one that, in my mind, is hopeless, be- cause the blood stream never becomes | acid until four minutes after death. It is always alkaline, but sometimes | this alkaline reserve is not sufficient | to take care of the vast amount of | disintegration that takes place every day. | Let us examine the chemistry of the body and see what we can dis- cover. that we must have food, we must have water, and we must have air. Many people have fasted for weeks (entirely without food). forced, through circumstances, to go days without water, and have lived. But four minutes is about the longest time that an average person can go without air and survive! c Alr, then, is the mast important food factor in the entire body chem- istry. Alr delivers oxygen to the lungs, and finally to the blood stream. Am I correct in classifying air as a food factor VYes! Oxygen is the most important element of the en- tire group! It is the element that purifies the body and prevents aci- dosis. But what is the real cause of acl- dosis, and how can this condition be relieved? The answer is simple. when the question is understood. Acidosis, which is frequently re- ferred to by the name autointoxication, is the result of the accumulation of diacetic acid in the tissues of the body. This acid is the result of the natural wearing out and bteaking down of the cells of the body, and is deposited in the various parts of the body as heavy ash. It can only be removed by one chemical process . . . breathing. The action of pumping air into the lungs is only the beginning of the process of breathing. After it enters the lungs it must be picked up by the hemoglobin, a part of the red blood cells. It is then taken to the parts of the body that have suffered the greatest amount of strain, and where there is, therefore, the greatest acid deposit. The heavy carbon ash, and other impurities, quickly unite with the oxygen and form a new chemical compound—a volatile gas. This gas is carbon dioxide (CO’) and is re- VICKS COUGH DROP In the first place, we know | McCOLLUM. alkaline, because the body cells con- tinue to die and need to be replaced as long as the body lives. If, on the contrary, the oxygen-carrying ability of the blood is high, the individual is able to dispose of all the natural acids formed within his own body. as well as the acids contained in the flesh foods he eats. If you will eat foods that encourage the development of the special part of the blood which transports oxygen, then balance the diet so that about 70 per cent (by weight) cf the foods you eat are base-forming or alkaline, then the chances are you will be free from the dangers of acidosis and the acute disorders that almost always result from a toxic condition. In our next article I shal’ give the blood-building foods which are most desirable for this purpose. —_— The Debunker BY JOHN HARVEY FURBAY, Ph.D. IT IS DOUBTFUL THAT ANYONE'S HAIR EVER TURNED WHITE SUDDENLY Many men have been | IT IS said that the hair of both Marie Antoinette and Mary Queen of Scots, turned white while they were on their way to the scaffold. Many similar stories are current to- day. But Dr. Morris Fishbein, editor of the Journal of the American Med- ical Association, casts grave doubt on these tales, saying “From our knowl- edge of the hair * * * it seems un- reasonable to believe that the long hair of a woman could completely lose its pigment within 24 hours, or, in fact, even a week.” He says that there has never been a single authen- ticated case reported in medical lit- erature. The outer end of & hair is a dead structure, and has no connec- tion with the nervous system or even the blood stream. (Copyright. 1935.) Tomato Frappe. Heat two cupfuls of tomato juice to boiling, then add one teaspoonful of gelatin already soaked in two table- | spoonfuls of cold water, and be sure | that it dissolves. Chill the mixture, ;filen .d/.; one tablespoonful of lemon | ce and one tablespoonful of cats: and freeze ] ATWOOD GRAPEFRUIT Nature's Children BY LILLIAN COX ATHEY. Short-Tailed Shrew. most bloodthirsty creature in the world is our smallest mammal, the short - tailed shrew. Though the little beast is widely distributed over the world, most people who see it take it for the mole or a mouse. ‘There are few places it does not inhabit—fields, meadows, woods, rock piles, under leaves and in old houses, whose dark cellars offer delightful hunting grounds for mice. The shrew is so -active that he burns up his energy at a rate un- believable, so that he must eat his weight in food every six hours. With such an appetite you can see why he sleeps only to catch up a little rest, and then he is off again. His burrows underground lead him to many fat, sleeping grubs. He hunts in the stubble and under leaves. In burrows he stumbles across many wee birds, mice and insects. His sight is poor, but look at his nose. When he attacks his victim he bores into its side and slashes and gnaws with his sharp-as-a-razor teeth. ‘The animals are unsociable. They meet, attack and the victor marches on. Unlike the mole, the shrew does much of his hunting above ground. This exposes him to his own special foes, the owls, weasels and foxes. The first two have no objection whatever to the musky flavor and odor of the beastie, but the fox takes his home for his children to practice on. I hope you will have the oppor- tunity to see a baby fox stalk, pounce upon and hold in a death-grip, the | shrew. Tabby brings shrews home to her mistress, to show that her night has been well spent, though she would not for the world touch its meat. She lays the little animal before her kittens, who scorn such an offering. The lure of an old stone fence is too much for the shrew, whose keen sense of smell advises its owner that in this stone wall hunting is, indeed, | good. If you have ever thought the tumbling-down stone wall deserted, | inspect it carefully for about 10 feet and count the number of little folks :ho have established thelr residence ere. The shrew remains here until the fury of his appetite has been ap- peased. As there are easily obtained sleeping quarters here, his stay may be a long one. If you should decide to capture one for observatiion—it will never make a satisfactory pet— | any meat, raw or cooked, will be seized with the ravenousness of the wolf, and you must be careful not to get your fingers within reach of his teeth. (Copyright. 1935.) Who Are You? Enowlton | THERE is a legend concerning the ! origin of this surname to the ef- | fect that two brothers had won their | spurs in the service of William the | Conqueror, and their leader. on invest- {ing them with honors and insignia, questioned them as to the location of | their homes. Upon iearning that one lived on a hill and the other on a knoll nearby. it pleased his fancy to dub them Hillton and Knollton. This is an ancient tradition in the family and a pleasant one, regardless of the amount of truth which it contains. We find various ways of spelling the name. Old entries in the Domes- day Book have it Chenoltone, Cnolton. Knolton, Noulton and Nollton. There was a Knowlton Hundred in England, mention of which is found in Domes- day Book, which was orginally a mere hamlet in Dorsetshire, but which be- came a rural center of importance. Knowlton Parish and Knowlton Hall | are still designated as places of note | in County Kent. only 6 miles from the | Archiepisccpal City of Canterbury. Knowltons who came to New Eng- | land were in this country as early as | | 1632. William Knowlton, with his fcur sons, had set out for the New | World, but the voyage proved too | much for his strength and he died en | route. His sons established the fam- |ily in Ipswich, Mass. There were | others of this family who settled later | in New England and other sections of | the country (Copyright. 1935.) Steamed, Fried Cabbage. Select a firm head of nice, sweet cabbage and slice it in coarse shreds. Put into a large frying pan with just enough water to keep it from burning; cover and let cook. It will be neces- sary to add a small amount of water from time to time. When the cab- bage is tender and the water is all absorbed, put into the pan a large piece of butter and fry until nicely browned. Season with salt and serve Your Family's HEALTH ‘With rich milk and cream from the HOOD SEALED Wakefield bottle. Buy from your Neighborhood TREE-RIPENED WHOLESOME DELICIOUS —— 1310 M -!."nlnl'n'l&:’. D.C. WOMEN’S FEA Bedtime TURES. Stories BY THORNTON W. BURGESS. Suspicion. all too often ends needless loss of friends. —Old Mother Nature. HERE is a saying that what we don't know cannot hurt us, but this is not always true. Just take the case of Gray Fox. He knew that he had been seen carrying off a hen, but he didn’t know that the owner of that hen, never having seen a Gray Fox before, had mistaken him for a small gray Dog. And he didn't know that his crippled condition had been no- ticed, and had awakened pity for him. Not knowing these things, he was sus- picious. Yes, sir, he was filled with suspicion. “It won’t be safe for me to go back there for a long time,” said he to himself. “Now that I have been seen running off with a hen, this is going to be a good place to keep away from. It is all the fault of that hen. If she hadn’t run almost into my mouth I would have left her alone. Anyway, I had a good dinner.” So Gray Fox kept away from that little farm, and it wasn't long before he was going hungry again, for he was still handicapped by that injured paw. He thought longingly of those hens, and it was hard, very hard, indeed, to keep away from the door- yard of that little farm. Now, as you know, the owners of that little farm were two elderly | women, sisters, and it was one of | these who had seen Gray Fox making off with the hen and had mistaken him for a small, gray Dog. She told her sister about it. “Poor thing,” said the latter. *I | wonder whose Dog it can be. I don't {know of any small, gray Dog around here. He must be lost and terribly hungry to kill a hen and carry it off that way. Are you sure it wasn't a Fox?" “Foxes are red,” replied her sister “I never have seen a gray Fox in my life, and you never did, either.” | “But it seems to me I have read of | | gray Foxes,” replied the other. “Well, Dog or Fox, he was hungry, | | and the poor thing was hurt, too. He ! ran on three legs,” declared the one who had seen Gray Fox. “Hunting | for food must be hard enough at best this weather, but with an injured paw | I don't see how the poor thing gets along at all” | “You forget our hens.” replied ner | sister, dryly. “Probably the same | critter got those we missed before. Perhaps if he had something else to eat he would leave our hens alone.’ “That is so!” exclaimed the other. “I simply cannot bear to think of any poor creature not having enough to eat. We’'ll prepare some food and | put it out by the corner of the shed, where I saw him catch the hen.” | So a panful of food was prepared, | scraps from their own table, mixed Buspicion In wholly with cooked cornmeal, with bits of meat and fat stirred in. This was set near the corner of the shed, where Gray Fox had been seen. The food | was not touched that night, nor the next day, nor the following night. Great was the disappointment of the good Samaritans. “You must have frightened him so that he doesn’t dare come back,” as- | serted the sister who had not seen | Gray Fox, to which the other stoutly insisted that she had done nothing | of the kind. g Gray Fox did come back. Hs found | that pan of delectably smelling food, | and he sat for a long time looking at it, his mouth watering. He walked round and round that pan, sniffing |and sniffing and filled with longing. | Half & dozen times he went away, only to return in a little. while. You see, he was filled with suspicion. He couldn't believe that pan of food was as harmless as it seemed to be. There | must be something wrong there, & trap of some kind. He couldn't be- lieve that it had been put out there | for him by a friend. And so he went hungry, oh, so hungry! And all the | time a full meal was there for him. | Suspicion does things like that. | (Copyright. 1935.) 'CANDY - COD COMESTO . WASHINGTON Canoy-Cop 1S DANDY. CAUSE NOW I GET MY CODLIVER OIL IN DELICIOUS CHOCOLATE We all know that vitamins are essential to life and health, espe- cially to growing children. Doc- tors insist Vitamin D must be had daily to prevent rickets and to build sound bones. Vitamin A builds resistance against colds and infectious diseases. Candy-Cod has these vitamins in delicious little chocolate bars. Each bar equals one spoonful of high-grade cod liver oil. whole family will love them. The Candy-Cod is sold by leading druggists only, now at all the Peoples Drug Stores Candy Cod Co.. 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