THE FREEDOM OF THE PRESS. An important discussion has arisen since the commencement of the war, bearing upon the interests of the American Press. The Government has seen fit, at various times, through its authorities, civil and military, to suppress the circulation and even the publication of journals which, in its judgment, gave aid and comfort to the enemy, either by disloyal publications in... more...

CHAPTER I THE HAUNTED MAKE-BELIEVE "CASTLE." It was about the middle of a fall afternoon, and Friday at that, when five well-grown lads, clad in faded khaki suits that proclaimed them to be Boy Scouts, dropped down upon a moss covered log near a cold spring at which they had just quenched their thirst. The one who acted as leader, and to whom the others often deferred, answered to the name of... more...

THE MYSTERY OF MR. E. DROOD: AN ADAPTATION. BY ORPHEUS C. KERR. CHAPTER XVI. AVUNCULAR DEVOTIO Having literally fallen asleep from his chair to the rug, J. BUMSTEAD, Esquire, was found to have reached such an extraordinary depth in slumber, that Mr. and Mrs. SMYTHE, his landlord and landlady, who were promptly called in by Mr. DIBBLE, had at first some fear that they should never be able to drag him... more...

INTRODUCTION The word "fat" is one of the most interesting in food chemistry. It is the great energy producer. John C. Olsen, A.M., Ph.D., in his book, "Pure Food," states that fats furnish half the total energy obtained by human beings from their food. The three primary, solid cooking fats today are: There are numbers of substitutes for these, such as butterine, oleomargarine and... more...

THE VOYAGE IS BEGUN “A-a-ll ha-a-ands! Up anchor! A-ho-oy!” Instantly all was bustle and action on board the brig Josephine. The sailors ran hither and thither, the sails were loosed and the yards braced. The clanking of the windlass soon told that the anchor was being raised. “Whew! I never saw so much excitement and hurry in all my life,” exclaimed a boy, who with three companions stood on the... more...

CHAPTER I GENERAL COMPOSITION OF FOODS 1. Water.—All foods contain water. Vegetables in their natural condition contain large amounts, often 95 per cent, while in meats there is from 40 to 60 per cent or more. Prepared cereal products, as flour, corn meal, and oatmeal, which are apparently dry, have from 7 to 14 per cent. In general the amount of water in a food varies with the mechanical structure... more...

CONFERENCE I THE PRIESTLY VOCATION IT is well known that one of the great aims of Cardinal Manning during his long episcopate, and perhaps the one of his works which has left the most permanent impression behind it, was to raise the tone and status of his diocesan clergy. For many reasons connected with our Catholic history, the level at which the average secular priest in the days of the Vicariates... more...

CHAPTER I. The Maliseets. The Indian period of our history possesses a charm peculiarly its own. When European explorers first visited our shores the Indian roamed at pleasure through his broad forest domain. Its wealth of attractions were as yet unknown to the hunter, the fisherman and the fur-trader. Rude as he was the red man could feel the charms of the wilderness in which he dwelt. The voice of... more...

THE "ACTING SUB" He was a very junior young officer indeed when the powers that be first gladdened his heart and ruined his clothes by sending him to a destroyer. A mere sub-lieutenant with "(acting)" after his name, which, as any proper "sub" will tell you, is a sign of extreme juniority. Moreover, the single gold stripe on his monkey jacket was still suspiciously new and... more...

Coblenz is the place which many years ago gave me my first associations with the Rhine. From a neighboring town we often drove to Coblenz, and the wide, calm flow of the river, the low, massive bridge of boats and the commonplace outskirts of a busy city contributed to make up a very different picture from that of the poetic "castled" Rhine of German song and English ballad. The old town has,... more...