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Newspaper Page Text
gilded and forlorn distress be
came a fading wraith of the past.
A man, a lawyer, hunted him
out after a long quest, he said.
Was he Earle Barton? Yes. He
lived at such an address former
I ly? Yes, again. Was he the pur
chaser, on such a date, at such an
auction shop, of a certain praver
If so, what of it? it all opened
up the old wounds, and Earle was
weak and irritable from his long
spell of illness. Was the prayer
mill marked "Zuelphi?" It was.
Could he produce it ?
The long and short of it was,
.that the owner of the prayer mill
was a member of one of the rich
est, noblest families in Thibet.
His relatives had too late learned
of his fatal, stranded situation.
Now they had ordered his re
mains returned to his native soil
at any expense. The mill must
, be found if .it took a fortune. It
had been in the family for centur
ies. It must be recovered or the
family would lose caste, and, ac
cording to their superstitious
ideas, would lose paradise.
Ten thousand dollars was of
i f ered for the return of the prayer
mill. It was at a distance. Then
go for it and expenses advanc
ed. This was the gist of the
t The first thing Earle learned
when he reached his native town,
swas that Velda was not married.
The next was that Ward Tolman
had wedded a lady in the next
town named Velda Morse. Then
-Earl Barton realized his error.
In an hour he was at the
Tresham home. Through an
open window he saw Velda. She
was looking at a photograph. Her
face grew pale and she trembled
as she admitted him to the house.
He told her of his mission.
"I will get the prayer mill for
you," she said, but in arising her
unsteady hand brushed the pho
tograph to the floor his own !
"Wait," said Earle, a new light
shining ih upon his soul "why
did you never write?"
"I did, twice, and no reply, and
He drew a step nearer.
"You really cared ?" he faltered.
"Oh, could you doubt it!" she
cried, and dropped to a chair and
burst into tears, and Earle Barton
knew that he had a life partner
to share his new fortune.
TO BAKE FISH
Clean, dry and stuff the fish.
Grease the pan well, put two
broad strips of cotton cloth
across the pan before you lay the
fish in the pan (with these you
can lift the fish out easily and
without breaking), use salt pork
or clear drippings, sprinkle fish
with salt, pepper and a little flour,
dot with very small bits of but
ter. Have oven very hot and baste
the fish with the liquor that is in
the pan. Constant basting is es
sential. Some cooks put-a little
water in the pan, but the juice
from the fish and the fat from the
pork will be sufficient. Medium- .
sized whitefish will bake in one