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New-York tribune. [volume] (New York [N.Y.]) 1866-1924, May 05, 1907, Image 20

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Persistent link: https://chroniclingamerica.loc.gov/lccn/sn83030214/1907-05-05/ed-1/seq-20/

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This is the head-on view, and the whale looks something like a cross between a torpedo boat and a rubber storm shoe.
A Life She Model of Him Xozc on
Exhibition Here.
A realistic idea of how big a big cetacean
really is may now be gathered by any visitor to
the Mus< urn of Natural History hi this city,
where lh< splendid new model, lift- six..' and life
like, of a seventy-six-foot sulphur bottom whale
i.s now on < xhil ition. The mode] weighs four
• thi gift to the museum of George S.
Bowdt-n, one of thi trustees, and is the largest
model of its kind In '.his country.
Thi; whale, when alive, weighed sixty-four
ions, v vis captured four years ago at Ba
lena Station, off the southwest coast of New
foundland, li was seventy-six feet long from tip
to tip, and measured thirty-five feet around tho
Bhoulders, the head measuring nineteen feet and
thr fins eleven. The bo«iy contained forty tons
of flesh, while the blubber weighed eight tons.
The bones of the skeleton weighed eight tons.
The material used In the construction of the
model was v mixture of paper pulp, glue and
plaster. The anatomy of the animal was care
fully studied, every curve and line, every
wrinkle arid depression being r< to the
minutest detail.
Tl.i species of whale is known as a sulphur
bottom, which takes its name from the yellow
ish white marking on Its belly. The deep cor
rugations in the skin of th< belly also add much
to Its peculiar appearance.
While until recently sulphur bi " ■■■. whnl< -
have not been un ommon, and hundreds have
been tuki n ann ially, th< incn i nd for
whalebom has led to th- esl nt of
many new stations, and In thi last '■ •■■ years
their numbers have decreased to an al Arming
extent. Dr True, of the Natural Museum at
Washington, says that whll< there Is no Im
me liate dang< r of the s i- •.<'.■ • - tinct
yet al lh< present rate of decn isi it i - probable
that befon . ■ have passed their ap
pearance will be so ran that thi apture "f an
adult will I" an event worthy of menti >n.
Bavc Changed lAt tit from Prehis
toric Times.
•'\V> i . ■ ■ ! > ■ ■; ' V. ho V ■ • •
bal.' r '■ ■ :. ! , . ■ - Jay,
In . • • "Who .• i she was
or pei • . . . • .
more I ■ i had
nev< : Kf or ivm a class In do
ni< ■ ■ II- , he or il ■ .all n ake pood
bn . .ever, for ■ • ■ I hi . .. ■ , ; , i.t
charred to !• sure, but well preserved, have
be<-n found the n f tl
Of Switzi :.;.■! Perhaps the |i< •
age, the lake dwellers, wen not the inventors
or the flrsl bakers after all. No one knows. At
any rate, the art was .:■ rnt when, 3.500 or
mnr" years ago more or less Abraham hurried
to his ti :;' door aa rapkllj as en ■ would
permit and whispered to Sarah that guests had
arrived, adding, 'Make ready quickly three
mea.<urr ■:- of fine meal, knead it and mak< cakes
upon the hearth.' Bread has changed little In
consist ■ , rife those early times, but many
carious '\'-.i es havi been Invented for bak
ing it."
In some parts of the world to-day one ran
■ac bread made aa the lake dwellers and Sarah
probably used to make it. For Insl
Zuni Indians of the Southwest In baking ■
curioua paper bread may bo following theai
ancient methods, A hot fltone la used for bak
ing the thin batter of finely powdered corn and
water. A layer la spread upon the stone and
immediately peeled off in a sheet almost aa thin
as Peter Pan's shadow, and In reality no thicker
than heavy manila paper. It Is blue bread, for
the Zuni likes to use blue corn on ordinary
The model is 76 feet long and measures 35 feet around the shouTder-s.
occasions. <"m festal daya the bread may be
pink or yellow <>r white or variegated, accord-
Ing to the clor of the corn used. When fresh
the white man would find it not especially un- ;
' palatable, but when it is a day old It becomes
\ brittle and tastes much like sawdust, for it con
tains no salt
The Zuni bread stone is the product of a great
deal of ceremony and labor. When it has been
tested and found free from flaw it becomes a
family heirloom. There is a certain amount of
secrecy about the recipe for preparing the stone.
The work Is done some distance from the vil
lage by the •wrinkled old women who hold tfce
secret. The process Includes the use- of a great
amount of "elbow grease," pitch, with possibly
some other Ingredients, frequent exposure to Cr»
and smoke, and — moat Important of all the
repetition of Incantations and formulas by tit
old hags. Absolute silence must be maintained
at one stage, A single spoken word at this
juncture. It is believed, will damage Dm stone.
Great care is taken to repeat the words of the
incantations without omission, with the proper
pronunciation and in the right order, for, jf
there has been an error in these respects, vhea
a fire is lighted under the stone It win crack.
Great satisfaction Is felt by the worn.:. of th«
household if. when looking up from the grind
ing of the corn from time to time, no seam ti
seen forming across the smooth surface of the
jet black stone.
The Australian caught in the deaths of the
primeval wilderness makes what he < alls
"damper." It is the product of necessity, f Or
he is many miles from civilization when
"damper" will satisfy him. A slab <.f bark
stripped from a neighboring tree sei - as a
kneading trough for the mixing of the handful
of precious flour and water. Tho traveller,
weary from his long journey, kneels beside the
improvised dish an 1 forms his cake amid th»
emphatic silence of nature, disturbed at night
only by the howl of the dingo, or by day by the
screech of the parrot or cockatoo or mi red
hopping of the kangaroo. When the cake is
fashioned lie rakes out the glowing- coals from
the lire of fragrant myall, or eucalyptus, and
lays it on the bed provided. Then he carefully
covers it over with coals, keeping the ashes off.
The baker of Zanzibar is a dexterous man. In
his little six-fool bakery he must be nimble hi
order to keep his elbows out of the ribs of the
passing pedestrians. His oven ia of earth,
shaped exactly like the copper washing kettle
of the English kitchen. At the bottom is a let
of burning wood. Around the top inside is a
smooth, concave surface. Deftly the baker ma
nipulates the dough, singing a monotonous son?
the while. Having fashioned a dish of dough
about eight Inches across and a sixteenth cf an
inch thick, he throws it upon the concave sur
face and begins another. Blistering and bub
bling, the wafer is done in the twinkling of an
eye. With agility the baker evades the project
ing forms in the passing throng, while keeping
the circle of unbaked arid baked disks l- ing to
and from the odd stove with the precision of 2
Juggler throwing balls.
A swinging log over a vessel containing hot
coals serves the bakers of Tiflis. In Persia the
oven is a barrel-like structure, set up in the
ground and heated from within. The sheets at
dough, which are about a foot wide and two
feet long, having been reduced to the thickness
of sole leather, are slapped on the outside.
The sturdy Boer housewife does not believe
In fresh bread, for it means much labor and
frequent bakings. It is made every ten days,
and is apt to be the most solid kind of brcai, for
the flour is lightened as little as possible, la
order to make the bread keep well. Her ovenla
Of baked earth standing in the back yard con
veniently near the back door. The loaves are of
prodigious size, in some cases as large 23 cart
wheels. The baking usually occupies an entire
day. According to some travellers, the liocr
housewife on this day usually creates the iro
pression that there is rc»im only for her in the
kitchen, for the labor "gi Is on her nerves."
Man of the — Verena. I told you hi .ail
me at 7 o'clock sharp this morning.
Domestic— l called ye as sharp as I could, 3orr,
but I couldn't wake ye. — Chicago Tribune.

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