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Saying Farewell to the
Pet^^ WKaS ImK. -, »V. i■*tßSl S \ A i /I* J There is a dawning in the sky Which doth a world of fate imply. And on each casual passing face A look expectant you may trace. The signs the veteran turkey sees j ; And with a deep and mournful sigh I He calls his numerous family nigh And murmurs, pointing to the trees, “Roost high, my little ones, roost high.” —Eugene Field. Gratitude AM thankful that I have the power to feel the glorious sunshine or the gray rain. My heart fills with Joy that I can see the leaves and the I sky and hear the music ot the brook Grateful am I that I can appreciate the height of the mountain or steeple and the depth of the shadows, and I am glad that I can be uncomfortable In the Intense heat or cold, for that means a joyous sense of relief when It Iconics. WHICH one of us Is not glad of the power to Judge? From the many recurrent cases we can Induce a rule, a law, a generality. And from this we can make applications to specific In stances. Is It not wonderful, and are iyou not glad? IJOR my power to decide for myself (T lam thankful. My freedom of will 'la a precious jewel that 1 pray I may duly treasure. No one can say what I shall think, for that Is my heritage. My thoughts concerning life, death and the hereafter, aro mine, and 1 am glad. THEN there Is this country In which 1 live. I am grateful that It 1b here, with water around It, and other lands on the east and west. The lure of the distant country will prevent us tfrom a narrow Insularity. I am glad that wo can govern ourselvos in mat ters that affect oursolves. 1 am filled with joy that men are born free and equal and can keep on living that way. FOR the position of woman In this country may 1 ever bo thankful. She is not the druft animal of the fields In somo countries beyond. Sho la not the chattel ot the middle ages. She is not the spineless creature that was u well-trained echo of another. A woman Is the equal of man now, ex cept at tne polls. For smull favors I urn deeply grateful. A NUMBER of Institutions of learn ing are letting us In at the front doors. It 1 wish to study sociology or medicine or the languages, I uin not beaten into a pulp by scornful deans. If i wish to write a book, I need not ho ashamed and hide It under a sam pler if 1 hear anyone coming. Thanks awfully! GLAD am I that I can earn money to clothe, feed and shelter myself. Father und mother should not support nn adult woman until anothur man of fers to take up the burden. I am not a hunger-on in the political economy march, and I give thanks. OF A power of self-expression let me never be forgetful. Lot me bo glad that I can sing when I reel Ilka It, cry when 1 am inclined to, walk when I want to get away, pluy when 1 forgot how old 1 am and write or draw or carve when the great impulse toward beauty stirs in my soul. lAM thankful that at some times I can be extremely miserable. Psy chologists tell us that that implies a power to be intensely happy. Think it over. ESPECIALLY glad am I for the year 1911. It is so much better than 1811. lam glad that I am living now. The heritage of the past is here. The greatness of science and art is too good to miss. AND oh, how thankful I am that I can laugh! How much does a sense of humor ease the way! The happy phrase, the clever story, the quick parry and thrust—all are neces sary to balance the heavy parts in the life play. lAM grateful for the bumps that I have had in this life. The retort courteous, the cut direct, the infamous lie, the cruel knock—all have done something. The world is a great teacher. FOR my friends, let my heart be al ways grateful. One can’t help rela tives; a mere accident placed a great aunt in the same family, but friends are chosen. I am glad that I have dear, congenial souls on my vising list MEMORY, my constant companion, makes me grateful. Whether it be a little verse of sunshine, a book, a play or some past Joy or sorrow, I must give thanks for the gift of re membering. It doubles life. AND I am glad that today I am not fearful of the Great Beyond. BARBARA LEE. To the Harvest Lord. Heap high the board with plenteous cheer and gather to the feast. And toast the sturdy Pilgrim band whose courage never ceased; 3ive praise to that All-Gracious One by whom their steps were led. And thanks unto tho Harvest Lord who sends our dally bread. —Alice Williams Brotherton. Fortunate Americans. When the American citizen looks abroad he feels Inclined to give thanks for the possession of a system of gov ernment which, despite partisan dif ferences, commands universal respect and confidence. The exceptionally high standard of Intelligence which hero prevails Is a guaranty against sudden movements in opposition to tho established order. The vast ma jority of the American people are capnble of analyzing conditions. They keep in close touch with the afTalrs of the world and with tho circum stances of their own land. They are growing Btoadlly in political acumen and are becoming more nnd more oltl ciently Independent In their determin ations. With every peacoful political revolution they strengthen tho nation al foundations by providing outletß for sentiments and dissatisfactions. Mistake Too Many Make. If, on this Thanksgiving soason, you feel a great melancholy, a lack, a sense of loss or of life's Injustices, take this to heart: The euro for every loss and lack Ib In your own power. The great mistake of the whole world Is the belief that some supernal hap piness comes with the money to buy and to do certain things. A year is a short time, hut set out If you please, today, with the definite intention or finding by next November the secret of happlncßß. TO MAKE WITH CHESTNUTS Variety of Good Thinfla That Will Be Appreciated by Those Fond of the Edible. Chestnuts are liked by almost every body, although they are sometimes found indigestible. If they are boiled, they are easily digested. This is a good way to boil them: Cut each chestnut with a cross on the stem end, and tie them in a piece of cheesecloth or put them in a cheesecloth bag. Boil them until tender in salted water, i Then serve them with butter and salt, as they a»*e, or prepare them more elaborately. Chestnut custard is a delicious des sert, and can be made either from roast or boiled chestnuts. Remove the shells and skins from the cooked chestnuts —a pound and a half of them. Rub th'em through a sieve and mix with a cupful of butter, to a paste. Add the yolks of six eggs beat en creamy, three-quarters of a cup ful of powdered sugar and half a cup ful of cream, whipped stiff. Then fold in lightly the whites of the eggs, beat en stiff, and heat in a double boiler until it thickens. Do not boil. Chill thoroughly before serving. For chestnut salad, boil 20 chest nuts, as directed above, and drop into cold water to harden. Then peel and cut into pieces the size of the chest nut quarters. Serve with French dressing on crisp leaves of lettuce. Chestnut souffle calls for a pint of cooked chestnuts rubbed through a sieve. Thicken six tablespoonfuls of hot milk with four level tablespoon fuls of flour rubbed smooth with two of butter. Add the yolks of three eggs beaten, two tablespoonfuls of sugar, and stir in lightly the stiff whites of four eggs. Bake 20 min utes. For chestnut pudding boil a pound and a half of chestnuts and work them to a paste. Cream half a cupful of butter with half a cupful of sugar and add the beaten yolks of six eggs stiff and fold them in lightly. Pour in a buttered mold and steam for an hour and serve with a sweet pud ding sauce. Stewed Shoulder of Mutton. Choose a small shoulder of mutton, as lean as possible, have all the bones removed and broken up, and .roll up the shoulder very tightly; put in a saucepan one or two sliced carrots, two medium-sized onions with two cloves in one of them, pints of stock made from the bones, a bunch of herbs and a rind of bacon; put in the shoulder, cover down, and place the pan over a good fire, bring it to the boil, then draw the pan to one side and let the contents simmer very gently for three to four hours; when half cooked turn the shoulder, when cooked lift it out and keep it hot. Skim the gravy, strain it, put it back in the pan with the shoulder, and let them simmer for another ten minutes, or, if there is too much liquid, let the simmering continue for a short time longer. The vegetables should be care fully saved, for if they are passed through a sieve they make an excel lent soup with the addition of a little stock, so that nothing need be wasted. Dutch Stew. Use two pounds of stew beef, cut up raw into small pieces, one-half can tomatoes, one can of peas, one onion cut up fine, one small carrot cut fine, four whole cloves, one-fourth cup ful tapioca, one-fourth cupful of bread crumbs, salt and pepper to taste. Put all in a bean pot or deep casserole, cover with water and bake (covered) for four hours. A delicious and con venient dish when one is to be busy or away from home till meal time. Cranberry Punch. Seed one-fourth cupful raisins, cover with two cupfuls boiling w’ater and simmer one-half hour. Wash three cupfuls cranberries and add to drained liquor; boil ten minutes; force through a sieve. Add one and one-half cupfuls sugar, three tablespoonfuls lemon Juice and a pinch of salt. Freeze to a mush.—Woman’s Home Companion. Grape Conserve. Seven pounds grapes, four pounds sugar, one pound w’alnut meat, two pounds raisins, five or six medium sized apples. Pulp the grapes and boil with the apples until soft. Press through a sieve and add to the chopped skins and walnut meat. Add tho sugar and raisins (cut fine) and boll until It is thick enough. Rhubarb conserve may be made the same way. Candied Apples. Put a cupful of brown sugar with a little water on to boll and when it threads dip sound, tart apples in the candy and cover thickly. Put a stick In the apple to hold by; you will have something to please the little ones, and it won’t harm them, either. To Clean Sweeper. Removo the brush and after rubbing ofT all the hairs and lint, rub with ker osene. Lot the brush stand In the air until all tho odor has evaporated. The Bweoper will do much bettor work aftor this treatment. Chicken Soup. Three pints chicken broth, ten pep percorns, two slices carrot, one slice onion, on blade mace. Cook one-half hour, add one pint milk, three table spoonfuls each butter and flour. Salt and peppur to taste. Bird’s-Nest Salad. Color cream cheese a light green with pistachio coloring; roll Into balls the slzo of bird’s eggs, arrange on lettuce leaves and serve with mayon naise. USE BRUSH IN THE KITCHEN Vegetable* Cleaned With That Imple. ment May Be Served With A«- aurance of Perfect Bafety. One of the best ways to wash vege tables is to provide yourself with a stout little brush, which should be kept in a convenient place by the sink. With this you will And the work of washing the vegetables will be made a great deal easier. Then there is something that concerns house brushes of all kinds. ■ When they are in need of cleaning, put tepid water into a pan, sufficient in quantity to cover the bristles of the brush, but not to reach the backs, which perhaps would be injured by the water. Add to the water three tablospoonfuls of ammonia for each quart of water, then put the brushes in to soak for ten minutes. Rinse them well in cold wa ter and set them to dry, with bristles downward. In washing hair brushes, be careful not to use soap. Instead, dissolve a piece of soap in warm wa ter and allow the bristles of the brush to stand in the water. The bristles will become white and clean. When allowed to dry you will And that the bristles will be just as stifT and Arm as ever they were and the backs of the brushes will not have been hurt by soap getting down into the places where the bristles are set into the backs. An old tooth brush is a pretty good thing to save. It may often be found very useful in the kitchen around clean-up times, in getting into little niches where ordinary brush or cloth would not reach. CASSEROLE A GOOD FRIEND Especially Valuable in Its Usefulness in the Making Over of Joints of Preceding Days. When the making over of cold meats Into warm dishes is in question consider the casserole. By its use even the smallest scraps of meat, veg etables, sauces and gravies can be used up. Not a spoonful of anything edible need go to waste. When the Sunday Joint of roast beef has been served hot and then cold, make a delicious lunch or supper of the remains if there is insufficient for a dinner. In the bottom of the casse role put sliced potatoes, a carrot and a couple of onions, small, chopped, and, if on hand, a few mushrooms. Over this pour the gravy left from the meat, or, if this has been thrown away, add water seasoned with pepper and salt. Put on the cover and bake In a slow oven for an hour. Half an hour be fore serving lay the cold meat on top of the vegetables, replace the cover, and continue the baking. Cold roast of lamb will prove a very tasty dish cooked in a casserole with peas. The peas placed In layers in the casserole alternately with slices of the lamb. The liquor in which the peas were boiled is thickened and poured over, the casserole being set in the oven until the meat has heated through. Served with mashed pota toes, an appetizing meal is the re sult. When cold peas ar other vege tables are on hand a white sauce can be poured over, or any gravy that may be available. The liquor from the peas is not absolutely necessary though it adds to the nutriment of the dish. Cuban Stew. Four pounds mutton, one cupful oil, one can tomatoes, eight medium-sized onion's, one can peas, one can mush rooms. eight good-sized potatoes, tableapoonful salt and pinch of pep per. Put olive oil In bottom of kettle, add tomatoes and onions sliced, thon mutton cut In pieces large enough to serve, then salt and pepper. Cover closely and simmer three hours. Then add potatoes cut in halves, and when they are cooked add peas and mush rooms. both drained from liquor in the cans. When peas and mushrooms have been heated, thicken the whole and serve. Lemon Cup Cake. One-half cupfui butter, one cupful sngar, grated rind and Juice of one half lemon, four eggs, one and one fourth cupfuls of pastry flour, one fourth teaspoonful salt, one-fourth teaspoonful soda. Cream the butter and sugar, add the lemon Juice and grated rind and the yolk of the eggs. Sift together the salt, flour and soda. Add this mix ture to the other and when thoroughly mixed fold in the stiffly beaten egg whites. Bake in small tins. Left-Over Meat Scraps. One cupful cold, chopped lean beef or boiled chicken. Either will do, but chicken is nicer; then add one cupful of boiled rice, salt to taste, one table spoonful melted butter. Fry to a nice brown In salt pork after making into small cakes. Grilled Sweet Potatoes. Boil large sweet potatoes with the skins on. When cool peel and slice In thick slices. Dip each slice In melted butter and broil on a hot gridiron. Dust with salt and paprika and serve very hot on a hot dish. Prune and Raisin Pie. This Is nice when you have left over prunes. Wash them and mix In n few raisins that have stood In boil ing water for a fow minutes, add a few drops of lemon juice, sugar to your taste. Hake In two crusts. Stuffed Spanish Onion. Fill center or onion with chopped bacon or any other meat chopped line and seasoned. Cook In a little milk In the oven or In a saucepan on the stove. A Thanksgiving Poem HANKFUL, each mom, for the bright light of day; Thankful for interest in work and in play; Thankful for those who e’er greet me with love; Thankful for white clouds and blue skies above; Thankful for raiment and thankful for food; Thankful for bird-songs, and flow'rs in the wood; | Thankful for showers to freshen the earth; I Thankful for sweet sounds of gleeful child mirth; I Thankful for e'en Sorrow’s softening touch; * Thankful for little and thankful for much; Thankful for snowfalls, so peaceful and white; Thankful for moonlight and dauk, restful night; T Thankful for laughter and thankful for tears; Thankful for each of the lengthening years; Thankful for all Thou hast given to me- Heart that can feel deep, and eyes that can see. Maraaret G. Haul. STORY OF THE PAY Thanksgiving Observances Have Been General Only a Com paratively Short Time. T ’HE day which is now called Thanksgiving day,” and which is a formal observance by proclama tion of presidents of the United States, usually followed by proclama tions of governors of nearly all of the states, has had its poetry, its rhyme which Ip not poetry, and prosaic liter ature which is better than either po etry or the rhyme. It was in its ori gin really a religious observance, the first proclamations being promulgated by provincial governors of very re ligious New England, Bradford having In history the credit of the first proc lamation. Observance was In the beginning desultory, that is, not simultaneous; and It was not general and synthetic, really, until 1864, when the first pres idential proclamation was Issued by Lincoln for a day of thanksgiving be cause of the apparent approaching end of the Civil war. Naturally that day was not observed by the seceded states, but now it has come to be rec ognized In nearly all of the states, though in many of them it is not a statutory holiday. It is not. and nev er was, a national holiday by legisla tive enactment. Just when the turkey flew In as one of the almost imperative accompani ments of the Thanksgiving table is not worth mentioning, as it is an Inci dent so vague. That fowl, with mince or pumpkin pie as a part of the des sert of the time-honored dinner of the day, has for long years come to be so well recognized that It has been urged as the only logical bird for blazoning on the national escutcheon, the eagle having become mighty “skase,” and having been much missed both In this and other coun tries. In 1859. the morning of June 5, frost killed all that was klllable throughout the entire North. In October of the previous year, as will be well remem bered by elderly people who were children then, the Donatl comet sud denly blazed across the heavens, and for months was one of the most beau tiful of spectacles, but, to the super stitious, fear and direful. When the nucleus was low In the northwest In the early evening the “tall” dominated all other celestial phenomena, flowing far past the zenith. The presage of a great Civil war to come was in the air and to those who were in the least superstitious the comet was a sign of calamity near at hand. The freeze of the following June clinched the premonition, and in the fall of the year of the frost there was a quite general ly observed day of fasting and prayer. It was this sort of recognition of the omnipotence of Deity, solemn and pro found and utterly sincere, which in the earlier days of the nation gave founda tion to the origin of the days of thanks giving for the good things of human existence, and, when they were not ae good as they might have been, that they were no worse than they were. Then the whole custom of setting apart a day for giving thanks to the Almighty grew gradually Into that present beautiful Intermingling of re llglous services, reunion of families and friends, feasting and general re Jolclng, even If the times were porten tous of adversity for some of the peo plea of this and other parts of the world. It Is peculiarly an American "instl tutlon,” and our fat and frivolous fowl of paradise is Its fetish. It Is in all Its forms and colors, wild or domestic essentially an American bird, oui Thanksgiving dinner bird, yesterday and today and forever, beloved by all agos and races, and for at least that one day putting the Roman nose oi the eagle out of Joint. Blow to Find Favor in South. Tn tho South Thanksgiving day was practically unknown till about 18Gr>. when Oovornor John of Virginia urged tho observance of the day In a lettor to the legislature; but the Idea me* with hot opposition, on tho ground that It was a "Now England superstl tlon,” and tho small favor It found was completely wiped out by the Civil war. Pessimist Always With Us. “Well.” said the cheerless person. "Thanksgiving Is all right, but 1 be lieve I prefer an old-fashioned Fourth of July.” “Why?" “It’s choaper to celebrate. A pack of firecrackers costs a lot less than a turkey.” OLD AS THE RACE Setting Aside a Period for Thanksgiving Is a Custom ot Remote Antiquity. THE idea is prevalent In the Unit ed States that our Thanksgiving is peculiarly an American custom of Now England origin. This is true in part only. The general observance through many years of a Bet day on which to give thanks to Almighty God for his blessings has made the custom distinctively American; but its origin long antedates the settlement of the western continent, and we must look elsewhere for It. The idea of Thanks giving day goes back to remotest an tiquity. It is a part of natural religion, and is probably as old as the human race. In written records, we have ample evidence that the festival was celebrated in connection with “the fruits of the earth” by the ancient Egyptians, the Jews, the Greeks and the Romans. Long before Luther's revolt from Rome In the sixteenth cen tury it had been observed by the Christians; and after the Reformation. Thanksgiving days were in frequent use by the Protestants, especially those of Ereland. The festival appears early in Jewish history, and. as it was connected with the land and its possession, may have had a Canaanltibh prototype. Its cele bration was annual, and each festival continued through seven days. At tha beginning “two vessels of silver were carried in a ceremonious manner to the temple, one full of water, the other of wine, which were poured at the foot of the altar of burnt offerings, always on the seventh day of the festival.** Plutarch describes this ceremonial, which he believed was a feast of Bac chus. He says: “The Jew’s celebrate two feasts of Bacchus. In the midst of the vintage they spread tables, spread with all manner of fruits, and live In tabernacles made especially of palms and Ivy together. . . . A few days later they kept another festival which was openly dedicated to Bac chus. for they carried boughs of palms In their hands, with which they went into the temple, the Levltes going be fore with instruments of music.” Analogous to the Jewish festival and possibly borrowed from it was that of the old Greeks, the Thesmor phla. This was a feast to Demeter, the goddess of the harvest. It lasted nine days and consisted of sacrifices of the products of the soil with obla tions of “wine, milk and honey ” The ocritus refers to It in the "Seventh Idyll,” where Simichidas says: “Now, this is our way to the Thalysia; for our friends. In sooth, are making a feast to Demoter of the beautiful robe, offering tho first fruits of their abundance, since for them in boun teous manner, tho goddess has piled the threshing floor with barley.” The Circle of Our Love. The strange sweet life wo have and own, So wondrous In from frlondn we’ve known; And those aneur and those above. Complete the circle of our love; And when wo think of those, and pray, We keep. In sooth, Thunkstriving Day! —William Brunton. Thanksgiving Fable. A turkey one day observed s pea cock In tho farm yard and immediate ly began to And fault with it. “You vain, conceited bird," said tho turkey, "you are proud of your looks, and yet you aro of no value in the economy of nature. Why do you strut around and regard all others with dls duln?” "You make a mistake," replied the peacock. "I am not now admiring my- Belf, though I should be excused for doing so. Next Thursday Is Thanks giving, and I was morely Indulging In a cukntvalk because I am not a big, fat turkoy like you." Moral: Beauty Is only skin deep* but edibility oxtends to the bone. Not Copied From the Jews. Undoubtedly our present Thanks giving day lias Its prototype' in the Plymouth thanksgiving festival of 1021. It has been assorted repeatedly that the Plymouth festival wos sug gested to the Pilgrims by the Jewish "Feast of Ingathering." That Is not probable, as the differences between them are more striking than the like nesses. Thoy were of tho same dura tion, each lasting a week; nnd in com mon with all other harvoßt festivals thoy had the same Intont. But In the Jowish festival sacrifice and worship wore tho prevailing characteristics while In that of the Pilgrims thoy ware entirely wanting.