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I/HDLte® m v**_' >5 ■ESSäÄ iiiliiiiäwaSf^ K -î# KÉ SB The Bazaar of Lucknow. T HE day of the bazaar In In* dla Las long passed without hope for any return of its glory. Yet the visitor, in •earcL of novelty, may still be fairly well satisfied with the results of the effort he must make to see what re mains of the curious life in those places which are different from every thing in this land ; their nearest paral lel being the French market in New Orleans, or a county fair, says the Christian Science Monitor. The stranger to India should take the precaution to secure the services as a guide and physical protector of a thoroughly competent interpreter, one who is conversant with at least half a dozen of the numerous dia lects spoken in India's commercial circles, and who—when it comes to baying or rejecting—knows at a glance "a hawk from a herneshaw" because, as a decidedly cynical Eng glishman said, "Nine-tenths of the stuff displayed in those Indian bazaars are spurious, and the remainder utter ly worthless rubbish." An exaggera tion, of course, yet it is a hard matter to find the few gtms that may be there; and, at any rate, if the pur chasable inanimate is lacking, the al most endless variety of the recum bent or animate human denizens is rich reward for the fatiguing hours in • bazaar. In Search of the Picturesque. It is a great pity that civilization is ao very inconsiderate toward the pic turesque, the stranger, and the racial ly attractive (in spite of its dirt) which are so Clifffrom the life and the people we know and are so tired of, their inartistic dirt especial ly, that we often rush off to the antip odes to find something artistic and Interesting. When we fail in our March, we are apt to abuse the writers who tell ns—not what they really did Me, but what they had predetermined they were to see. , It is not many years since that the bazaar at Delhi, to take at random one of the many, was truly a wonder ful place. It occupied a large extent of ground, covered with all manner of ramshackle buildings, the ground floors of which were open stalls some what like those seen in the illustra tion accompanying this article. There were a few fairly broad thoroughfares which traversed the section from side to side in a serpentine course, but the really Interesting and attractive shops were reached by many narrow, wind lag lanes, forming a veritable laby rinth, into which the unwary stranger , who ventured alone was quickly lost ; and when he betrayed his misfortune by act or word, was sure to be pounced upon by a flock of human vul tures bent upon getting his last rupee In exchange for their wares, and heart less as to whether or not he got back to the meager civilization of Delhi's then wretched hotel. In the main avenues there were— dull we say canals, or streams, or flitches? Well, there was something in whichever we call them that pos sessed the motion of liquid, and there was one, or perhaps two, rows of dis couraged-looking trees. But in the narrow alleys there was no disguising the fact that those ditches were sim ply open drains, usually so torpid in their flow that the stench was almost overpowering, and the visitor from abroad wondered how any human be ing could breathe the fetid air all day and all night as complacently as did the bazaar denizens. Occasional Bargains Found. Nevertheless, those were the days when It was quite possible to pick up nelly rare and precious bargains for a song, plaques hammered out from brass or other metals, true gems *>f ■any kinds, jade ornaments deftly carved from jade in minute patterns, soaking than almost literally "worth their weight In gold," and many other treasures such as nowadays never reach a bazaar stall, foe they are snap ped up by professional dealers the ■ornent they leave the hands of their cshdnal owner, whom want compels in of pin bell it in a to sacrifice, and the dealer knows ex actly where lives the rich Indian whe pays, without much haggling, the top most price. The glory of the bazaar, like thaï of practically all that was picturesque, had given way to the vitally needed sanitary measures. But the bazaai still exists, although rather in whal we would call open or general mar kets. Undoubtedly they continue tc offer many temptations spread before the covetous eyes of the foreign vis itor in such alluring ways that the end of purchasing is not reached even when the bottom of the purse is, be cause the dealers are only too glad to send their wares to the hotel to b< paid for at master's or madam's con venience, and lots of other "rare bar gains which cannot be duplicated." Most Fascinating of Streets. Mr. Curtis' "Modern India" says oi Delhi's Chandni Chauk, "Silvei Street," that it is fairly called "the most picturesque and fascinatinj street in the world." Between the twe rows of trees that grow along the cen ter of its width of 75 feet there was formerly an aqueduct of clear, run ning water, that Is now filled, and its banks are the great promenade foi the city's gentry, both foreign resi dents and natives. But the street is marvelous for th< adeptness of the shopkeepers in "spot ting" the stranger. Let a visitor from abroad appear, no matter how perfect ly (he, at least, thinks) he has dis guised himself in proper Indian garb, he is pounced upon by a swarm oi shopkeepers, and besought to avail himself of the bargains that were nev er before offered, and never will again fall to his good fortune, until ht either yields and secures, sometime! a true bargain, but often a lot of rul> bish, or calls to his relief a friendly policeman, usually a swarthy Sikh. Sometimes It is most amusing when rival merchants grapple each other in their frantic efforts to secure the mo nopoly of a seemingly profitable cus tomer, and the policeman's services are required to separate the belliger ents. Freak Fiddles. The story of freak fiddles would fill a book. They have been made of tin, copper, iron, leather, glass and paper. They have assumed many wonderful shapes. Last year, In Los Angeles, a blind fiddler used to play on the corner with a fiddle that had no body. A tin horn did the work of the ordinary sound box of the violin. This was the invention of a local man. A certain corporation making phonograph records In the east uses an aluminum violin. This instrument Is scientifically constructed and used by one of the greatest artists In mak ing records of his solos for reproduc tion on talking machines. Even the highest priced old violins do not sound as one expects a violin to sound when it is reproduced on a record. This aluminum violin corrects that and the listeners sit entranced at the sweet tones of the record. The violin, itself, has a most disagreeable tone.— Los Angeles Times. Steaming Paper. Stripping wallpaper from the walls of a room is a tedlons and unpleasant task. The following method has been found to do this work satisfactorily: Remove all furniture from the room and take up the floor covering; place in the middle of the room some kind of a portable stove with a big pan of water on top. Light the stove and close all the windows and doors ; when the room becomes full of steam It will soften the paste which has been used for sticking the paper on the walL After an hour or more of the steaming it will be easy to remove the paper. As Far as It Goes. Some people's Idea of efficiency is to pin a notice on the front door that the bell la out of order, instead of having it fixed.—Ohio State Journal. %eKITCnm Would you remain ys young:, tc Would you remain ys young:, and would you carry all the Joy ousness and buoyancy of youth Into maturer years? Then have a care concerning but one thing.—how you live In your thought world.—Ralph Waldo Trine. SUMMER SALADS. Skill is required in arranging salads; the garnishing is most important. Color combina tions should be used with care, not mingling too many in one dish. Bright splashes of red, vivid green or yellow give zest to the appe tite. Pimentoes, chives, and hard boiled eggs thinly sliced make attractive gar nishing, as do olives stuffed or green, when shaved and placed on cheese or on pineapple salad. Capers and sweet green peppers are good in combina tion with lettuce, tomatoes or chicken. Lemon sliced and sprinkled with chopped parsley or sprays of parsley with quarters of lemon make a fish salad most dainty. Beet and Potato Salad. —Take six beets and six potatoes, one cupful of chopped olives and chives, with may onnuise dressing. Cut the cooked beets and potatoes with a potato cut ter into small balls. Put the potatoes in the mayonnaise dressing to which has been added the chives and olives. Dip the beets in vinegar and dish al ternately, serving on lettuce. Poinsettia Salad. —Take six tomatoes, a staik of celery, a sweet green pepper and three apples, one-half cup of wal nut meats and mayonnaise dressing. Scald the tomatoes, chill them and with a sharp knife, mark five divi sions from the top center over half way to the base. Carefully turn back the skin to form five petals, scoop out the pulp and fill with apple, celery and nuts. Heap a little extra dress ing on each and garnish with a ring of green pepper. Jellied Egg Salad. —Take one quart of chicken Jelly; this may be made very economically by cooking a half dozen pairs or more of chicken's feet. Scald, then cut off the toes and skin, then cook in n quart or more of water until the flesh fails from the bones. Slice the eggs, using six, and stiy them gently in the cooling jelly so they will be evenly mixed. When cold place on a platter and garnish with mayonnaise dressing and parsley or water cress. Fruit Salad with Orange Dressing. —Take a half a pound of dates, scald ed and seeded, two small apples, half a cup seeded white grapes and quar ter of a cup of black walnut meats; chop all but the grapes and mix well with a dressing made by using one fourth of a cup of orange juice, three tablespoonfuls of lemon juice, one fourth of a cup of sugar syrup and one large egg. Cook together in a double boiler until thick. Sliced oranges with French dress ing make a dainty salad to serve with game. A child 1»- not a blank paper on which we may write our own ideas, but an Individual, who has a char acter to be developed and a place to make in the world. FOOD FOR THE SICK-ABED. Illness will come in all homes at times and it Is vitally Important that we realize how valuable proper food is in the re covery of a patient. A trained nurse should be well equipped In knowl edge of food values and how to prepare a tempt ing tray, yet it is not al ways possible to have a trained nurse, and the mother in the home will need this knowledge. A person who Is 111 In bed Is out of balance, both mentally and phys ically, and It is wise to treat them with as much consideration as one does a child. Variety even in the serving of milk Is important. Surprises are im portant to remember in the serving of food for grown-ups as well as for children. The tray should be arranged to please the eye first, then the palate. A rose or a small flower beside the plate or In a small vase will often make eat ing a pleasure what would otherwise be refused or eaten under protest. With little people many kinds of games will be thought of by the nurse to amuse and distract attention when the appetite is poor. In the case of serious illness a small Quantity of nourishment Is given often, with as much attention to daintiness as possible. If milk is the only food allowed it may be served in various ways. Chilled or hot, albumenized or as junket or koumiss, buttermilk and whey. It may be served with cocoa, nutmeg, orange or lemon rind, with a bit of whipped cream and fruit if it is allowed. Egg nog is a favorite method of serving milk, bnt it must not be overdone. A variety of flavors may be used in egg nog. Gelatin is an easy food to digest, and combined with fruit and Juices of fruits is a valuable addition to the food fer the sick. It lends itself to ! many tempting dishes, from soups, jellies, blancmange to ice cream. Toast is the most common of tray foods. It should be dry and well browned, then cut in finger strips to make it easier to handle. When serving any creamed dish or egg on toast it should be cut in small squares before placing the egg. To set the face in the right direc tion, and then simply travel on, un mindful and never discouraged by even frequent relapses by the way, is the secret of all human achieve ment. I FOR THE CHOCOLATE LOVER. Chocolate Is so well liked by nearly everybody that a few recipes using the popular food may be welcome. French Chocolate.— Melt two ounces of bit ter chocolate; add two tablespoonfuls of sugar and a half-cupful of boil ing water; cook three minutes. Scald three cup fuls of milk with one-fourth of finely ground coffee ; strain and add to the chocolate with an eighth of a teaspoon ful of salt. Beat with a Dover egg beater and serve with whipped cream flavored with vanilla. Cocoa Ice Cream. —Take two cup fuls of milk, one cupful of sugar, a tablespoonful of arrowroot or corn starch, a half-cupful of cocoa and cook In a double boiler for twenty minutes. Add four egg yolks well beaten, two cupfuls of cream or rich milk, and a teaspoonful of vanilla with a little salt. Freeze as usual. Chocolate Mousse. — Melt three squares of chocolate; add one and one-half cupfuls of sugar and one cup ful of thin cream ; boil one minute ; cool, add a teaspoonful of vanilla, a pinch of salt and the whip from three cupfuls of heavy cream. A tabie spoonful of gelatin mixed with one fourth of a cupful of cold water, is, when softened, added to the hot mix ture. Four into a mold and let stand packed in ice and salt four hours. Chocolate Sauce. —This Is a good sauce to serve on various puddings. Cook two squares of chocolate, a cup ful of sugar and one-half cupful of water together with two tablespoon fuls of butter and one-fourth of a ter* spoonful of salt. Cook twelve micj utes; add one teaspoonful of vanilla and serve hot. This is nice served on vanilla ice cream, and is good with a gelatin dessert or with cooked rice. Orange Chocolate Sauce. —Melt three tablespoonfuls of grated chocolate in a double boiler; add three tablespoon fuls of butter; stir until well mixed; add three egg yolks, one at a time, fiour tablespoonfuls of sugar and one fourth of a cupful of rich milk. Cook until thickened. Add the rind and juice of an orange and serve at once. FEEDING THE CHILDREN. The "child welfare" movement which Is doing such splendid work in our country should be en couraged, for there is no system of care or feeding which insures a child's health. Further, a child's appearance can never be trusted. No mother can be sure that her child is well, except on a physi cian's examination and a thorough one, Including a blood test. It will pay parents and It will be profitable for the state and nation to sec that every child is examined every year. By the system of height and weight charts sent out by the children's bureau, any mother may know whether her child approaches the normal or not and, if underweight, he should be examined at once. Children need whole wheat. Other cereals may be used for variety. They need fat, particularly butterfnt, which contains the wonderful substance which promotes growth. They should have sugnr In moderate quantities and an abundance of fruit and fresh vege tables, especially those like spinach, chard and lettuce, for In them also is this life-promoting principle found In milk, butter and cream. Another food that a well-nourished child should have is, the egg. Serve one in some form daily for each child. Then fruit of various kinds, orange Jnice particularly, are good for infants. Frunes, figs, dates and raisins when well masticated or cooked, are most wholesome for children. Apples, baked, are especially good; bananas when thoroughly ripe and scraped to free them from the stringy fibers are also good. As each fruit has some valuable property in itself it is wise to have a variety. Children fed on prunes with no other fruit will develop scurvy, so that orange Juice with potatoes is recommended for that trouble. The young child can take orange juice ; the older ones are able to take potatoes. Fish, If fresh and carefully cooked. Is a food which may be given children in place of meat. Poultry, If one can afford It, is another good food for the child. Cornmeal, mush, rice and pota toes once a day to young children are all good foods, provided they are well cooked. Is in to Sylvia and Slang JI By OERALD BT. ETTIENNE j | .................. to ; (Copyright, in», hy U» McClur» lUW' paper Syadlsht«.) Sylvia was a girl of high Ideals and "new thought." Her mind was always rtruggling with beautiful thoughts and philosophy, though it must be con fessed right here that although Sylvia s tastes lay that way, her mind was not equal to it She just understood such things partly—not that Sylvia was stupid. She was really one of the clev erest and most conscientious stenog raphers in the employ of Ellis & Co., and was fair to look upon ; but that Is dll that could be said of her offhand. Madge was a very different type of girl. "New thought" was farthest from her mind most of the time, and as for beautiful thoughts and the art of liv ing in perfect harmony with every thing and everybody, well, she just didn't think of life In that way. Get all the enjoyment out of everybody and everything and give everybody and ev erything all the enjoyment of yourself as far as it is within your power, was the code that Madge lived up to un consciously. She was the life of the office and popular with everybody but Sylvia. Sylvia could not make out Madge at all. At times she seemed good-heart ed, and, on unexpected occasions, came out with real philosophy that astound ed the other girl, but whatever good impression thnt made on Sylvia was quickly banished by Madge's use of slang. That was the bugbear of poor Syl via's life. She would just sit back and gasp and hold her head when Madge let loose some of her new versions of the English language. "I should wor ry," "Have a heart," "I'll say that It Is" and such horrible expressions were mild to some of the crimes against Webster that floated so easily from Madge's pretty, laughing lips. The others said Mudge was original, but Sylvia could see no other interpre tation of such a manner of speech but commonness and utter lack of propri ety. It would not have been so bad, Syl via thought, If Madge had confined her slang to use among her associates, but when she persisted in using It even in the presence of the manager and the president of the firm, that about capped the climax as far as Sylvia was concerned. What did it matter If Madge could express herself better than any other girl in the office just by resorting to slang? Even when Madge was the means of securing an extra twenty-dollar bonus for the staff Sylvia could find no excuse for her. The incident Is worth relating. For two weeks every stenographer in the employ of Ellis & Co. worked nights to finish some special work. Of course a promised bonus was looked forward to—anywhere from thirty to a hundred dollars was figured on by ev ery girl. Picture their disappointment when the bonus turned out to be a paltry ten dollars each. Every girl (Sylvia included), excepting Madge, got angry and mumbled to them selves about the unfairness of the thing. Not so Madge. The minute she dis covered the extra ten dollars in her pay envelope she was back to the cash ier, and said, in a tone loud enuogh for the manager and president to hear : "Well, some people are so mean they would sing through their nose to save the wear and tear cm their false teeth. ' Now, Mr. Ventilator," (the cashier's name was Vanslater, but Madge had persisted In nicknaming him from the first), "do you think this a fair bon us? Or," she added, "perhnps the flrm Is giving us our bonus In Installments." Madge was never impudent. Slang from her lips to the ears of anybody but Sylvia sounded perfectly all right. She was gifted with a personal ity that could almost have put across profanity. Before Mr. Vanslater could volunteer an answer to her surprising question, the manager had come from his office. "You are quite right, Miss Wilson," he apologized. "There was a mistake this week. An additional twenty dol lars will be Included in the envelopes next payday." "How eucyllptls of you!" It was a senseless expression, but isn't all slang senseless? And then the way Madge said It, it expressed a whole lot. Sylvia just gasped, while the others longed to applaud. Every one of them knew that such an outburst from any one of them would have won Instant dismissal, but with the exception of Sylvia they realized that Madge's personality counted more with the firm and somehow her slang seemed to make up part of that personality. Poor Sylvia! It was bad enough to have to work with a girl that used slang in about every fifth sentence without having a man who used slaqg in love with her. Dick Levery's slang was not original—it was Just ordinary gosh-ding-blished slang that did more to irritate the object of his affections than all the boxes of candy and con fessions of devotion could ever do to pacify her. At first Sylvia believed she cared for Dick, but finally when she found all her admonitions against the use of common and, to her, vulgar expressions were in vain, she refused to have any thing further to do with him. Madge she blamed for the whole thing. Dick worked in the office and thought Madge was too wonderful for anything. It a was from her he caught his habit of using slang, Sylvia felt sure. That was another reason for dislik ing the girl. One who disliked the fa vorite of the office could not hope to be popular, so Sylvia had to content her self with reading the books of J. Lin coln Treathway on philosophical sub jects. Of course, she did not under stand them, but there was some con solation In dreaming about J. Lincoln and admiring his handsome face as it wa* pictured on the flyleaf. There was a real man—a man who found the fin* things of life and who loathed the low and the barbarous. How her heart beat one day as she was in the private office of the man ager taking dictation and she realized that the visitor who entered was no other than J. Lincoln Treathway. Unmindful of her the manager jumped from his chair and run forward with a hand of welcome extended. "Congratulations, Lincoln, old boy. Miss Wilson is the finest girl in my em ploy, and I know she will make you happy. She has told me all about it" "Isn't she wonderful?" Lincoln ex claimed enthusiastically. "Why, she Just seems to have been made for me. Her happy-go-lucky nature and bright ideas of life are just what 1 need to take me out of myself. Did you ever hear anything so original as her slang? It's too clever, though, to be called slang. It's more like witty phrases. Madge is the most wonderful girl In the world." For a long, long time after she had retreated from the private office Sylvia sat dawn and thought it over. The re alization that her views had been nar row suddenly dawned upon her. Mak ing life worth while and enjoying It to the utmost was what counted, after all. She had ruined her own happiness by a false idea of what real living was. Slowly the tears started down her cheeks. "Sylvia!" It was Dick. They were alone in the office and there was a note of sympathy in his tone that seemed to draw her to him. Tearfully she confessed her new dis covery. "Oh, Dick, I don't care wheth er you use slang or swear or anything so long as it Is you," she blurted final ly. "Won't yon even care If I get cafe teria and help myself to a kiss, dear?" he laughed happily. "I should worry!" The expression sounded strangely new on the lips of Sylvia as she raised them to Dick's. YOUTH IS LOVE'S GOLDEN AGE Lea Stable but Far More Pleasant Than That Experienced in Later Years. The love of youth is always full of hope. It is quite free from doubts and fears. The young man and girl have unbounded faith in love because they have had no experience of the heart's instability. Neither women nor men can love quite so whole-heartedly and truly once their faith in love has been shaken. For this reason the palm for true loving goes to youth. Older folks sometimes love with more passion, but they are also more subtle. They are much richer in exquisite expression of their affection, but this ability to "tafle love" only comes with practice, and is no proof of sincerity. This does not mean that an older man or woman Is not sincere, but un doubtedly experience has taught them that the love they have won most be constantly oiled with sweet words if the desire is to keep it. To a certain extent they are "playing a part," while the love of youth is spontaneous. .A girl does not analyze her love for the boy nor his for her. She has per fect faith and yields willingly to the loved one's authority. The love of older folk Is hedged In by reservations and it cannot stand the test of mar riage so well. True love need not be blind, but it should not keep Its eyes too wide open, nor should it do too much reasoning, or it may be killed.—New Orleans TImes-Picayune. Our "Ain" Home Folk. If we hope to find life worth while we must make the best of existing con ditions and of the persons around us. Some of them may be neither over clever nor brilliant, but If we find them thoughtful and considerate they are worthy of our highest regard. Of course, it is very pleasing to be "tak en up" by "really smart" folk, but sometimes this prestige lives only for a day, and then those persons go their way, completely forgetting us and our strenuous efforts to entertain them. Happiness, like the blue bird of fable. Is oftenest found at borne among oqr "ain" home folks. French Villages Forever Ruined. Many ruined villages of France can not be rebuilt, according to the com mission on reconstruction. Vaux, near Verdun, which was so heroically de fended, is one of these, and now the mayors of two other historic hamlets, Douamont and Fleury, have informed their fellow-citizens, who have taken refuge In different parts of France, that the German has made them exiles for life. The soil cannot be cultivate#, and the ruins are so full of hidden dangers that rebuilding is Impossible. Off His Game. "It's too bad." "What's the matter?" "He's Just shot the best game oi golf he's ever played In his life." "Well, what is there bad aboui that? I should think he'd be very happy." "Oh. he Is happy now, but for th< rest of his life he's going to be sidi at heart because he can't equal hU record."