s daily. Brown, who tried for an end in '94, is out again
for the same position. Francis and Young are other candidates for end.
All these men are light, wiry fellows, but seem to have ability, which
needs only careful coaching to bring it out.

The other men behind the line give promise of developing into clever
players--Sawin especially. He did well at quarter-back a season ago, but
his light weight makes him practically useless in interference, and
easily stopped when running with the ball. But he is plucky, and that
counts for much. White and Thompson will be the halves, the latter
coming in from full-back, where Yeager's punting makes it necessary to
keep him. White developed into a speedy rusher last year, and was always
in place in the interference. He has a peculiar style of running, and
when he strikes the line whirls around; but nevertheless he proved a
ground-gainer in last season's games. Thompson is a veteran. He gains
the most ground when figuring in centre plays, but this year he will be
trained for runs around the end.

The players for the vacancies are an enterprising lot, who, with proper
training, can be moulded into shape. The men for the forward positions
are Hazen, Hayman, and Burns for centre, and Frye, Gray, and Whitney for
guards. Hazen is a big fellow, but has never played much, while Burns,
though eight pounds lighter, has played off and on for the last two
years. Frye played full-back on the Salem High-School team last year,
but is better qualified for a line position. He is a strongly built
fellow, and weighs 168 pounds. Gray, a substitute in '94, will try for
guard again this year. Whitney, another candidate, tips the scales at
162 pounds. This is a light team, take it all in all, but there are lots
of good stuff in it, and with good coaching ought to carry the C.M.T.S.
colors pretty well to the top by November.

THE GRADUATE.

RASPBERRY AND COCOANUT CREAMS.

Here are two receipts for delicious candies that you will like to make,
but they will require, as many candies do, confectioner's sugar for
kneading purposes. A pound of this will be enough to buy at first. Add
to a dessert-spoonful of raspberry jam enough confectioner's sugar to
make a paste. If the flavor is not acid enough add a tiny bit of
tartaric acid, crushed very fine. Roll the sugar and jam into small
balls with the palms of your hands. Then take some of the hardest
fondant that you have and melt it in a cup in