MAKING BAYBERRY DIPS To make bayberry candles you must first gather the wax-covered berries. Get them early, for, as cold weather comes on, the pellets of wax drop off. Two quarts make only a little ball of wax, so you must gather an enormous quantity of the berries. Put them into water and bring it to a boil, stirring well to be sure that all the wax is melting. Being lighter than water the wax will rise to the surface. When you think all the berries are bare, take them from the fire. As the water cools, the wax hardens on top. If the berries do not all go to the bottom you will have to melt the wax again over a slow fire or in a double boiler until the wax rises clean at the top; all dirt and refuse on its lower surface can be scraped off. Do not let the wax burn. Smoke is a sure sign that it is too hot. In a double boiler there is no danger. To make the dips, take regular candle wicking, a soft, white, loosely twisted cord, cut it twice the desired length for the candle. Double it and twist enough to hold it together. The loop at one end is convenient to hold it by. Dip into the hot wax and then as it cools draw the wick down with finger and thumb so that it hangs straight and kinkless. A second dip adds a little to the diameter of the candle, the third another layer and so on till your first bayberry dip is finished. If the first effort is not a good shape and has to go back into the pot you needn't be discouraged. Didn't the first chocolate cream you ever made look like a chestnut gone wrong? But with patience it is possible for even a beginner to produce very shapely candles. They do not need to be absolutely regular. Paraffin or tallow candles, moulded just alike by the hundred thousand dozen, may be as round and perfect as machinery can make them. Part of the charm of the bayberry dips is in these slight irregularities of shape and size. WILD CRAB APPLES Thickets of small trees, bearing little solid green apples are a feature of almost every farm in the prairie states. They are common also on the hilly pastures of Ohio, western Pennsylvania, and New York. The South, too, has its native crab apple. School children the country over loved in my day to fill their pockets with the hard, sour, little fruits and nibble at them surreptitiously under cover of a broad geography. But perhaps children's tastes have changed since that far time. Modern geography must be different, anyhow. I saw one the other day shaped just like a fifth reader or history or any other. It just looked like any book, not one bit like a g'ography.