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Show a nitnerto inpu lished letter of th Duke of Wellington written to Colonel Wilke, one of the garrison of St Helena Hel-ena when Napoleon was there, contains the following interesting reference to the duke's greatest battle: They usod to call me the sepoy general. gen-eral. It is due to my having been a sepoy se-poy general that I won the battle of Waterloo. It targht me where to place men with whom could trust the honor of England and where to place men who were not so satisfactory. I had troops with me at Waterloo in whose nands the safety and honor of king and country could well be placed. I had numbers of others, some of whom I could not trust at all, some I could bare- j ly trust, and others who were not properly prop-erly trained. It was owing to tho fact of my having learned in the sepoy wars to place the best of the men in the parts of the field where the greatest courage and bravery were required, and others i where those qualities were not required, that I won the battle of Waterloo. Westminster G&zetta- 'There is no more milk in the rorld, " aid an old gourmet as he sat at his luncheon at the Manhattan club. 'It has gone, and not even a bubble of regret seems to mark the 6pot where it sank out of sight. Milk, the earliest staff of all generatioss, is now a thing unknown in polite circles. It's all cream now. It does not matter whether I dine here or in Texas or in California, everywhere the waiters ask: 'Will you take cream in your coffee?' and 'Will you have cream hot or cold?' The good old staple, milk, is no longer called by name. Even in Chicago they call it cream. Milk is tabooed. It has gone out of existence with the word 'woman, ' the word 'un- dertaker,' the word 'dress' and a lot of other noble terms. Now it's always cream, lady, f ancral director and gown wherever you go, even in Chicago. And yet the 'cream' is often pale blue and i thin, and if it was not served as cream I ; would swear it was milk, and darned bad milk at that " New York Sun. ; I |