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THE 8EMIAVEEKLY TRIBUNE, NORTH PLATTE, NEBRA8KA.
WITH TWO OF THE YEAR'S BLESSINGS TO WASH BLANKETS THANKSGIVING Once more the liberal year laughs out O'er richer stores than gems of gold; Once more, with harvest song and shout Is nature's bloodless triumph told. HAS HELD HIGH PLACE ALWAYS Turkey Long and Favorably Known for Its Delicious Edible Qualities. WORSHIPED BY THE AZTECS When Introduced Into England They Were Considered One of the Richest Items at a Ban quet Many Varieties of the Bird. SENOR DON TUIt key ployed a brilliant part In history even be fore the Spaniards discovered him, along with Mexi co, In 1518. Long before that ho had been wor shiped by Aztecs. Later, when his religious voguo was past, ho Was plvnn nlnro nf honor at tho marriage banquet of a king. So superior a viand was he con sidered when first Introduced to Eu rope that In a "constitution" set forth by Cranmer in 1514 turkey Is named ns ono of the greater fowls, of which nn ecclesiastic was to "have but one in a dlshe." But he speedily multi plied to such an extent that no later than 1555 two turkeys and four tur key chicks wero served at a feast of tho sergeants-at-arms In London. Turkeys at that period wero men tioned in connection with cranes and swans as Important and rich items of a banquet. A little later, In 1573, tur key wero used on tho tables of Eng lish husbandmen for the Christmas feast In tho meantime they wero more than plentiful In their homo land, where turkey continued to sell for about six cents npleco as late as tho nineteenth century. For six cents in those good old days a turkey weighing about 12 pounds could be bought by a good shopper. If the family need ed a turkey weighing 25 or 80 pounds it was necessary to pay as much as a quarter. But It must be remembered that six cents In those days counted a good deal more than it does In this. Turkeys of Various Kinds. Tho turkey that tho Aztecs wor shiped was probably either tho Mexi can wild turkey, which Is known by the whlto touches on Its tall coverts and quills, or, more appropriately, tho ocellated turkey of Honduras and other parts of South America, whoso brilliant plumage, spotted almost as gloriously with vivid colors as a pea cock, somehow allies It particularly with that vivid early people. Tho tur key which strolled out of tho forests of New England and furnished so mar velous a banquet for our Puritan fore fathers was a handsomer bird than that of Mexico, In the opinion of somo lovers of beauty, but not so brilliant a ono as tho Honduras turkey. Tho American wild turkey, which really belongs to Thanksgiving, was tho North American wild turkey found throughout the eastern United States and Canada. Scientifically it Is known as tho Mclcagrls Americana. Its plumago is black, shaded with bronze. In tho rays of tho sun tho bird gleams In a beautiful harmony of black copper, gold and bronzo. And tho turkey likes tho rays of tho sun. Ho hates damp weather, not nlono because It Is bad for his health, but because It obscures his beauty. It is generally believed at present that all tho turkey of the world have descended from tho three forms known ns tho North American bird, which has just been described ; the Mexican bird and tho ocellated bird. Credit May Belong to Spaniards. The turkey which was first Intro duced into Europe may have been car ried there by the Spaniards from Mex ico or the Jesuits may have taken It back across the waters from one of their scattered stations in the great woods-of Canada. In any event, ono of Us representatives figured at tho marriage banquet of Charles IX and was regarded ns of sufficient Impor tance to be mentioned in the reports of that festivity. Tho Mexican turkey is the wild bird of Mexico, which also camo over the lino into the southern part of the United States. Meleagrls Gallopava Is tho nnrno that Is generally employed to describe this turkey. It is some what shorter In the shank than the northern species. Its body color la a metallic black, shaded with bronze. This is thought to bo the. species that the early navigators first bore back to Spain and England. The whlto tips of Its plumage also have suggested that It is to this bird ruther than tc the wild turkey of North America that most of tho domestic fowls owe their origin. The ocellated turkey, Meleagrls Occl lata, which Is smaller than the oth ers, has a bare head and neck. Its body plumage is bronze and green, banded with gold bronzo and varied with spots or eyes of brilliant colors blue, red and brilliant black. Why Is a Turkey So Named? Why tho turkey Is called the tur key when its origin is admittedly pure ly occidental is a subject tliat has puz zled many persons. There aro several reasons given by those who have delved deeply Into this problem, and one Is privileged to take his choice, In the first place, It Is stated that the turkey was originally supposed' to hnvo como from Asia. Thus at a time when a great stretch of territorj on the Aslntlc continent was called "Turkey" tho bird derived Its name from its supposed origin. Anothei speculative chronicler records that the Indians called tho bird "firkeo" and that from this Its common name was created. Then, again, it Is somewhat generally believed that tho bird named itself by Its peculiar utterances, which aro still translated as "turk-turfc turkce." Again, still more subtle philos ophers havo traced tho naming ol tho bird to Its kinship In the imittei of polygamous habits with tho Turks aod there are other explanations. The pilgrims wero not so bad oil In somo ways as wo havo been led tc imagine, for although they were de prived of tho joys of tinned meats and vegetables and cold storage and sin liar blessings turkeys were so plentl ful that it Is recorded It was custom ary to refer to them as bread. An other chronicler sets forth tho fncl that tho breast of the wild turkej when cooked-in butter wus esteemed by oven tho epicures arabng tho ex plorers. But In splto of their abun dance turkeys wero regarded with fa vor even by tho red men, If one is to Judge by tho following prayer which Uiey uttered: "Oh great Being, i thank thee thai I havo obtained tho uso of my legs again so that I am able to walk about and kill turkeys." Choose Thankfulness. Thankfulness is not tho inevitable result of certain conditions, but n mat ter of deliberato choice. It Is a mis take to tell ourselves that we should bo thankful if wo possessed tills or that, for possession has little or noth ing to do with thankfulness. Bo thankful. Do not wasto any time arguing whether or not you have any reason for It Lift your heart to tho Father of us all in reverent grati tude, and in tho mere act of thankful ness you will reallzo your blessings at never before. The cornfields are ripe and the apples are red Full are the bam and the bin; The herds on the prairies .-. numberless head The harvest is now gathered in. The forest paid tribute; the shop and the mine Have gladdened the grateful heart; The looms have been clacking, the weaving is fine, And voices ere loud in the mart The children ore laughing and running to school Everywhere is 'Se Spirit call Fair Science Is straining to widen her rule, The earth, sea, and air to cntlvalL A moment of silence a rapturous thrill Let's give our thanksgiving to Cod For all these good gifts of his bounteous will Are poured on America's sod The people In answer responsive ariNi Each heart is now turned to a shrine; The old hymns would sing themselves out to the skies. And lips to the old prayers incline. But the old songs fall short - tougues falter and hilt. The music Is Just off the key The harvest is wondrous, so where Is the fault What lacks In our jubilee? Then the sou! breaks forth of that worshiping host In Te Deum that shall not cease, "We thank thr. Lord for the harvests rich, but most For our harvest of peace." DAY IN THE NAVY Uncle Sam's Sailors Have All Sorts of Fun on Thanks giving. THANKSGIVING day in tho navy. Isn't what It used to bol But, neither officer nor enlisted man states the fact with reminiscent sadness of tone. For many years ago,' and many years less than that, and, in deed, until very recent years, tho Ply-, mouth Hock anniversary was a day anticipated for months ahead be-! causo it would bring turkey nnd "trim-; mlngs" to every man aboard ship in tho navy. But now well, tho sailor-; men aro not any less patriotic, only' they havo such Improved food condi tions that a holiday has lost some of Its desirabilities, at least from a cu linary standpoint. In every other respect Thanksgiv ing day is just as longingly antici pated, for greater freedom Is allowed tho men, and events, unheard of In tho "old days,J' enliven tho ship during tho forenoon and after dinner and tea or tiffin. All sorts of athletic contests possl-. bio to the floating gymnasium aro In dulged in and moro than one promis ing "Whlto Hope" has made his debut at a holiday bout. From tho time they turn out every man aboard feels a tangible dlfljcrenco In tho day. No matter what the. weather conditions whothor they bo near tho equator or plowing dbout lco crustcd seas It is Thanksgiving day and there will bo "doings." Every vessel of tho navy must bo. kept ship-shapo and for this purposo; about a fourth of the men are told! off to look after the nbsolutey neces sary routine, such, ns cleaning, scrub bing, cooking and accomplishing the. thousand nnd ono odd Jobs a man-of-war is always providing. Whenever it Is posslblo men aro per-, mlttcd to go home for Thnuksglv-j lng, and of course their "Day" be comes an Individual holiday, but the; majority simply go ashoro for a Jollifi cation, a theater or a football game , If tho fleet Is in any homo port or' for whatever happens to bo provldcdl by "the natives" of n foreign port at' that time. Of course tho elaborateness of the day's exercises depends upon tho tal ent of tho crew and tho size of tho! ship. Athletic rivalry is often lntenso among various vessels of the fleet, and' when ono possesses un especially clever boxer, or fox trotter, or pie cut er, or singer, the others aro suro to learn It there is no hiding of lights under bushels nt such times and his ability lends added luster to tho pro gram. Thanksgiving Day a Window. Hannah More says of pralso that It is tho only employment In which self has no part. Surely on ono dny In tho year, If no more, the Lord of harvest and tho nation's God should" bo re membered. Like tho chapel In a hos pIco on Mount Slnnl, In which Is ono window so located that tho sun shines through It only on- a singlo day in ev ery year, so on Thnnksgivlng day, at least, light enough should ray into ev ery soul to show how good God Is. And this should awaken praise, as tho kiss of a sunbeam Is Bald to have smit ten Into music tho chords of a lyro in ho temple of Memnon. Never was God better to us than now. It Is a good tlmo to bo alive. A brim ming cup Is ours. Whether wo think of our territorial possessions, of our material prosperity, or of our civil and religious blessings, tho national thanks giving ought to' be volcanic a very Vesuvius for its flro and a very Niagara for Its flow. Creek Indians' Thanksgiving. Among tho Creek Indians of Okla homa tho New Year begins with tho "Busk," which is a celebration corre sponding to our Thanksgiving, except that they eclcbrato tho ripening of tho corn, and not Us harvesting. Yet tho .den ls'oxnctly tho same ono of giving thanks. By early writers It wus called tho "green corn dance," nnd was re garded as a tlmo of general forgive ness, of absolution of all crlrno and a Jolng away with any feeling of hatred 'award others. OPERATION TAKES TIME IF GOOD WORK IS WANTED. Warm Water, Ammonia, nnd White Soap Is Recommended Articles Must on No Account Be Sub jected to Rubbing". Ilouscclcanlng means many weary ing tnsks, but the worst of them all is washing blankets. It takes u good ly amount of money from the house keeper's allowance to scud these to the cleaner's, especially where there Is a large family. So the woman who decides to "do" her own blankets should learn the very easiest way to imumgo them. Hero Is one system guaranteed by an experienced housekeeper: Put n half .pint of ammonia Into n tub and stretch the blankets over It, not al lowing them to slip down Into the fluid. This should then be covered with luke warm water. This process allows tho fumes of the ammonia to rise through the blanket and loosens the dirt. Good, vigorous squeezing will do tho rest. Hlnso In a tub of clear warm water and run lightly through the wringer. Here Is another nnd moro compli cated method, designed for uso on very soiled blankets: Air, beat and brush the blankets out on the line be fore washing, so that every posslblo piece of Huff and down Is removed. Then shnvo n couple of bars of good wool soap Into a basin, add It to a pan of boiling water and allow It to "Jell" for a few minutes. Now havo u tub or stationary wnshtub half full of warm water with a half cupful of ammonia In It. Mix tho soap In with this, then put In your blankets. Stir them around with n stick, but do not rub them squeeze nnd souse them up nnd down. When the top of the water begins to become scummed with dirt the water should ho chnnged. Tho second water should be llko the first. Tho sousing process must be repented until all tho dirt Is removed. Itlnso In clear water. Then'put them through the wringer the Jnws of which should be very wide npnrt or they will make your blankotB look stringy nnd hang out on tho line. Blankets should be hung lengthwise on the line, using plenty of pins, so that they have no chance to sag. Shade Is better than sun for drying them. When they are quite dry go over them well with n clenn whisk broom, brushing with tho nap. This makes them delightfully fluffy. Fold away with camphor balls or In moth proof bags. English Chicken Pie. Pnro six medium-sized potntoes, cut In small pieces ;' cook until tender, but not broken, nnd then add two cupfuls chicken meat and half n cupful fresh pork cooked and cut In small pieces; cover with a crust made as follows: Sift three tcnspoonfuls baking powder with two cupfuls flour, add two table spoonfuls shortening and half ten spoonful snlt. Rub thoroughly togeth er and mix with oho smull cupful milk. Put on floured bonrd nnd press out with the hands to size required to cover chicken pie. Bake twenty min utes, nnd serve hot. Economical Fruit Jelly, Snvo all the rinds and pulp of lemons nnd oranges left from lemon ade or fruit punch. Put them Into n saucepan nnd cover with boiling wri ter. Boll ten minutes, strain half tho liquid and add sugar to taste a small cupful of sugar to ono dozen lemon skins gives a tart, refreshing Jelly. Lastly stir In a half packago of gela tin that hns been dissolved In a llttlo cold water. Pour Into a mold and cool. One dozen lemon or orange rinds should make a qunrt of Jelly, nnd It Is better flavor nnd more fruity, than when made with the Juice alone. Bacon and Egg Hash. Sometimes rt few slices of bacon and a cold fried egg aro left over from breakfast and It Is a problem to make uso of them. Try chopping them lino with an equal quantity of boiled or mashed potatoes, then fry like an ordl- nary hash In a little butter, letting It brown nicely beforo taking from tho pan. Serve with a parsley garnish and chill sauce or catsup and you will think you have somo brand-new epicurean dish. If you prefer, you may make tho mixture Into little cakes and fry them brown In butter or bacon fat Cream of Onion Puree. Put two or three large onions through tho food chopper nnd cook tho Juice and pulp In two tablespoon fuls of butter until n golden brown. Add u pinch of sodn dissolved In a tnblespoonftil of water. Have ready a quart of milk scalded In a doublu boiler; udd the onions and cool: until creamy. Season with suit, pepper and paprika and thicken with cracker crumbs. Sprinkle gruted cheese over the top when served. Send buttered toast bars to tho tablo with this soup. Bacon and Apples. Cut tho bucon thin and fry It a rich brown; place on a hot platter and keep warm while frying tho apples. Cut these In rounds, core, but do not peel ; cook in the bucon fat till tender and servo on tho platter with the baron. Bucon nnd fried tomutoes aro pre pared in the sumo way. For Spotted Paintings. A few drops of ammonia in a cupful of warm water, applied carefully, will remove spots from pulntlugs and chromos. Novelties In Dress Accessories. Among the most distinctive novelties presented for evening wear are bright llttlo capes trimmed with whlto mara bou. They are made of chiffon velvet, taffeta, or satin, tho guy colors that aro used for evening wraps, and mnko very useful substitutes for these moro ambitious garments. Turquoise nnd other light blues, orchid, gold, rose, nd new shndes of green make charm ing combinations with wldo bands of marabou. Tho capo shown In tho picture Is of light bluo taffeta and Is simply a straight strip of tho silk gathered to n bund on ouch edge. Tho long ties nt the front nro made of strips of silk, llnlshed with plcot edge, and fasten tho capo with n big bow of two loops, Tho merest nmnteur in sewing can manage a enpo of this kind. They nro useful to throw about tho shoulders nt the tea-dance, between dances, or any where thnt a Bcarf Is needed. Costume Blouse of The nlways populur crepe do chine nnd crepe georgetto in blouses might lose Interest, If interest were not con stantly stimulated by variations la style. Both materials are presented In models made to wear with tailored suits, In less simple ones for formal ufternoon suits, and In wonderful cos tume blouses thnt rivet tho attention in themselves. The Mouse of crepe de chine shown hero belongs to 'he lust-mentioned cIush. It is mad with open throat und fastens nt the side under the col lar. The.full sleeves nro gathered Into nurrow cffs. Two buttons, with slmu luted buttonholes, are placed nt the front, two others appear on the glrdlo nnd one on ench cuff. All buttonholes iro worked with dnrk-colored silk, This clever management of tho fas tenings Is In harmony with the very hnndsotno embroidery, of our Egyptian motif, which nppcars at each side of tho front. Flno needlework counts for so much In blouses of all kinds, nnd It Is n pretentious feature of the cos tume blouse. Somo now und very beautiful models lire of plain and figured georgette crepe, and consist of an uuderhlouse Besides capes made iib pictured, thero aro heavier ones In darker vel vets trimmed with fur, for wear with afternoon and street gowns. In thesu the velvet, or fur-fabric, la not gath ered hut is flat and sometimes inter lined, Dnrk marabou and fur band lugs finish them and they aro fastened with tics of soft ribbon matching them In color, or with silk cords. They are shaped llko tho small flat capes of fur which camo In ns n new feature in fur styles In tho present season. There arc ns many small fancy neck pieces In fur and velvot ns thero aro llttlo enpes. Most of them muffle up the neck In tho approved Cushion, and nro worn with muffs to mutch. Thoy suggest a good use for fur gnrmcnts oi sets that aro partly worn, and must he either mndo over or cut up Into bands for trimming. Fur bandings nro used on dresses, hats, bugs, and nil sorts ot wraps. Crepe de Chine. and slipover with short peplum. Tho underblouse Is usually of the plain material und the slipover of tho fig ured, but sometimes this arrangement Is reversed. Slipovers us their nnrao signifies need no fastening but havo neck openings lnrge enough to slip over tho head. If It is desirable to provldo other openings they aro fastened at tho shoulder und underarm with snnp fasteners. For wear with tailored suits, besides crepo do chine nnd crepe georgette, tho most elegant blouses nro of hand kerchief linen or flno bntlsto. Needle work and hand embroidery continues to be tho hull murk of quality on them. Naphthaline to Banish Moths. Tho present Is tho tlmo to wntch for moths, and right through to end of au tumn. Get n good supply of nnphtha lino, in lumps nt u good chemist's, nntl put this among any clothes. Do not stint it, nnd never mind tho smell. If you do this tho moths wllr not set tle and lay their eggs. This Is tho renl danger, as tho moth Itself doe not destroy tho urttclo. Tho young when developing from tho eggs laid In fabrics do tho damage.