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The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, August 30, 1919, Image 2

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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
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
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
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.
Would you remain ys young:,
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.
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
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
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.
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
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
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
Chocolate Is so well liked by nearly
everybody that a few recipes using
the popular food may be
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.
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
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
Sylvia and
(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
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
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
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
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
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
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
"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.
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
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
"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

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