YVRES eLÐTH HRLL. -A [Briiiy,n Ofjlciai ail that is left of the Tower of the historic eioth Hall at Tpres.
WAR-TIME GARDEN WORK & ALLOTMENT INTERESTS. If Lettuces are wanted for salads during the winter, seeds of the cos variety should be !-own now thinly in boxes or pails, and placed in a temperature of about 60deg. If cut while still very young during winter they make a de- lirious salad. Lettuces growing in the open now, as a rule, need some protection. A hand- liirht placed over them is of great benefit to the plants; but if they are lifted carefully, so that the leaves are not damaged, and placed in a frame, they will, provided you keep away slugs, be in good condition for eating during the winter. Where lettuces have been planted out in frames careful attention to ventilation must be given during the winter. Free ventilation l- necessary so that the plants may be kept short-jointed and sturdy. In a too close at- mosphere the leaves often damp," and -the plants become spoilt. When the weather is w ry wet open the lights, but keep them tilted np at the back. The same method of treat- ment also applies to cauliflowers in frames. onions can be made a very profitable crop, or where the garden is only small even a few onions are worth growing for the winter sea son. The ground should be well prepared by a thorough trenching. Width as well as depth of trench should be considered, as onions are all the better (as are other crops) for rooting deeply. The surface of the ground should be left rough, so that the action of the sun. wind, and rain on the sol will break it up before sowing time comes. Winter spinach needs but very little atten- tion during the winter, provided that the plants are thinned out so that they do not uracil one another. The ground around the plants must be kept free of weeds, and hoeing should be done frequently. Hoeing is not only beneficial in keeping down weeds, but very considerably lielpg growth by aerating the soil. and also prevents insects collecting around the roots and stems. Now that endive plants are of a fair size they may be blanched indoors. Choose a drv day, or keep the plants s-heltered for a time, -<> that whatever the weather they may he dry when blanching takes place. Cover each plant with a box or pot, but take care ttiat these are large enough to allow for growth, and, of course, see that the holes in. the pots are stopped up, and that the boxes- can admit no lisht. A simple method of ensuring dark- ness to place a -late over the top of each pot or box. Currants are such useful fruit that wherever j possible some should be planted in the gaiden. The bushes should be planted between now and March, though autumn planting is the best. After thoroughly preparing the sou, make holes to the depth of tim. to Sin., and spread the roots out well in the hole. Add the soil gradually, then tread it down well after planting. Stakes must be put in at planting for standards, but cordon,, espaliers and fans should be loosely attached to a wail or fence. A good method where. the fence is lew is to train the cordons at an angle. On: of the v. erst troubles while growing are slugs. They attack all kinds of bulbs, but seem to prefer tulips. "Bulbs grow inn under empty pots are especially liable to atuaek, but a SUIt: methüd of keeping them away is to cover the bulbs with pure sand. This not only keeps away the pests, but. helps to draw the shoots up quickly, and when these are about lin. to 2in. high, there is no longer need to fear the slugs. Bulbs growing out- doors should be closely covered w th ashes or sand, or a quicker method after planting the rows is to scatter thinly all over the bed a layer of cocoanut fibre. A delightful and uncommon tulip which bears beautiful, blooms, somewhat resemb :n<^ those of a water IKy. is the Tulipa Kallf manniana. This may be planted row in fairly light- soil, or of the soil1 is somewhat heavy, make sure that it is well drained. It will bloom well in borders. The flowers are usually white or creamy, striped with crim- son on the underside of the petals and splashed with a yellow centre. I he petals are large and spread out very much in the waterlily fashion. When the foliage has dr'ed away after flowering, the bnlbs should be lifted, a3 they are very ]iab!e to rot if the weather is at all wd, and in any case the bulbs produce better biooias if they are lifted and stored each year. <
I.. RH SHN. 1 I I B L the Bo'stin hitched his trou»-. 1", little way he's got, Slowly turned his quid o' baccy. Then ejaculated, Rot. 'Twas a rather trite express'oi. But was pretty rough on me, a vrdie't on the I had told hirn of the sea. I could never stand the man, 'Course, said he, ye're but -,L Oh, I'm meanin' no offence- An', o' course,, it. stands to reasot: You've 'ad no experience O' what life aboard a ship is;" And he slowly shook his head. All yer knowledge o' the sea, s ir, You ""e got oisi o' books If ve like I'll tell a story, An", what's more, the storyV true For it 'appened 'board a steamer. I was on the Khan Maru. In the China Seas we traded, And. si-, every mother's SOl. O' the crew were Chinese bless- ye. Lazy beggars • -ry one- Crashed "im on the deck. '• There was one, the Captain's ste-varu, Slit-eyed Chinaman, Ah San— Bears me -Iiv tli,, C',tptaiii I could never stand the man. l-'aoe was just like yellow parchm* little cruel eyes, Gl'tterin' like a slimy .serpent's, Seemed almost to mesmerise. One day—don t kliOW 'ow it 'appenell: Somethin' that Ah San had done Some ow roused the Old Man's temper, An' 'e 'ad a. 'asty one. With an oath he reached the steward, Seized 'ini fiercely by the neck, L'fted 'im just like a feather, An' then crashed 'im on the deck. I "Lookin' thro' the skylight" I a word the steward uttered, But I saw a look o' 'ate V"!a-h from out 'is cruel e-es, An' I knew the man would wait- Ay. a life-time for his vengeance, So I thought I'd watch the man, Warned the Old Man that he'd better Keep his eye upon All San. Next day,, looki:nr ,through the skylight <>' the cabin, I espied Ah San with a tiny bottle Softly to the table glide, l'our it in the Captain's coffee, An' a fiendish smile spread o'er 'is repulsive yellow feattucs- I AND I MET HIM AT THE DOOR. Coaxed im, sir, to drink it up i "AN" I MADE HIM DRINK nUT I: COFFEE, I: to i." mouth 1 eld the cup, 'Spite o' all 'is protestations; C'oi x e (I 'iiii, sir, to drink it lip Did he die?" I asked the BoVnn. Old Bill chuckled heartily. Guess *e did for V was buried That same afternoon at sei
BETHUNEJT0-D7W. n. — 11 ■ ilintish Official The ruined Grande Place at Bethune, with the eiock Tower as it now stands.
———- — — —■ — —. I KITCHEN RECIPES IN WAR-TIME. Baked Fish with Forcemeat. t\GRi:DtE\T3 —1? ,b, I'addock? 2 oz. stale bread, 1 oz. cooked coarse oatmeal, 1 teaspoonful powdered herbs, 2 teaspoonluls chopped parsley, 1 oz. dripping, 1 dried or fresh egg, seasoning, browned crumbs, 1- lb. tomatoes. METHOD.—Wash and dry the fisli. Stuff it bv pressing into the cavity the forcemeat, and skewering the edges together with pointed matches. Truss or tie into a neat shape, and place the fish on a greased baking-tin. Put the dripping on top of the fish. Bake in a quick oven (a slow one wouid dry the fisJi). Baste it now and then with the fat, and bake it for about half an hour. It may at first be covered over with a piece of greased paper to prevent drying, which shou'id bo taken off the last 1.) nunutes. Then place the fish oil a hot sprinkle with browned, crumbs, and garnish with halved baked tomatoes. These can be cooked round the fish, in the same tin. To make the forcemeat:—Soak the bread in co:d water ti.ll soft, then squeeze it in a clean cloth till crumbly. Add the cooked oatmeai (cold stiff porridge does beautifully for this!. Add the herbs, parsley, seasoning and beaten egg. The latter is not absohxely necessary, for milk can be used in place of it. only then the forcemeat will be less firm. Use this stuffing s directed. If there seems too much for the fish, make any that is over up into little cook hi the tin with the fish, and serve round it. Cooked rice can be used instead or oatmeal. Artichoke Fritters.—INGREDIENTS.—1 lb. artichokes, 1 tablespoonful chopped parsley, I tablespoonful vinegar, salt, pepper. (For batter), 1 tablespoonful oil or oiled margarine, 4 oz. flour, I giUl tepid water. METHOD.—Wash and peel the artichokes, and cut them into thick si ices put them into cold water w th a little salt and vinegar for all hour i or so, then drain and season with salt and pepper. Have ready a batter made by putting the flour and salt into a basin, mixing in the tepid water and oil, and adding the floir: gradually beating wet! during the process. The batter should 'stand at. least an hour before being used. When it is ready, dip in it the artichoke slices and fry them in hot fat tiil they are a deep golden brown. Sprinkle wirh parsley. Artichokes are a. valuable food, and if prepared in this way will be eal-en by many who dislike them when plainly boi.'eil. Par- boiled potatoes or "prigs of cauliflower may be I cooked oil the same manner. A mixed dish of artichokes, potatoes, and thin strips of eook-i liver, made into fritters and served very hot, L! delicious, and i:ew to most households. Suet TABLE spoonful; finely ■•hopped aiiet, -i tablespoonlu't flour, a pinch of salt, I tablespoonful milk L teaspoonful baking powdt^r, jam or syrup. METHOD.—Sift the flijltz-, bakii)g-p(.)wti, salt and work in the suet, add sufficient milk and water to make a stiff paste. Roll out on a floured b-oani to -t.-quarLe v inch thickness, and cut in rounds. Grease a frying pan or girdle and fry on both sides till they are a golden I yellow. Put on a hot dish, spread a littie warm jam on each, and serve very hot. Pancak" made in this way and spread with minced meat, flavoured with a very little chopped pickled walnut, make a good supper or luncheon dish, or a round of cooked beef sausage and a littie chopped parsley may be placed on each. Notice that these can be served very hot, they require only a few minutes' cooking over a low gas-jet, they are convenient for using up odd scraps of fat, and can he served with many varieties, of flavouring or accompaniments, sweet or savour" Jam-making with Colden Syrup.—METHOD j 1 —Use the syrup in the proportion of .1 lb. to 1 lb. fruit. Warm the syrup tiil it runs easily, pour over the fruit and let it stand for 24 hours. Bring it to the boil and continue to cook till the fruit is soft. In the case of marrows or pump kins, this should be in 45 minutes but whatever the fruit, it will require considerably left* hoilJing than when sugar is used. Directly the. jam is done. which will be when the svrup begin* to thicken and crinkle, the pan should be taken off the fire, as any further cooking stiffens the- mixture to an unmanageabie kind of toffee. Oatmeal Porridge Scones.—INGREDIENT- -t pt. col(-i porri(i,6,e, I oz. dripping or fat, sart, a little flour or tine oatmeal. METHOD,-Floltf a board well, and turn tht* porridgo on to it. Work ir: enough flour and drY oatmeail to stiffen ir and to allow of its being handled without sticking. Melt the fat, and add salt to taste. Roll out half an inch thik. put a little fat in a frying pan, and cook over the fire, tuiraiog once.
fl DESTROYED [British Official. I T, Germans managed to smash this gun at Zcebrugge before they departed.
HOW ZEEBRUGGE WAS DEFENDED Two big gun positions protecting Zeebrugge Mole as seen from the land end of the Mote, NC