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The Holt County sentinel. (Oregon, Mo.) 1883-1980, March 15, 1907, Image 3

Image and text provided by State Historical Society of Missouri; Columbia, MO

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn90061417/1907-03-15/ed-1/seq-3/

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TABLE DELICACIES
RECIPE FOR LIGHT AND APPETIZ
ING DISHES.
Splendid Sauce to Serve with Cecils
(Meat Croquettes) For Kromiskies
of Oysters Scallops of Fowls
Easily Prepared.
Sauce for Cecils. Put into a sauce
pan one tablespoonful of butter and
the same of Hour. Mix until perfect
ly smooth without allowing them to
take color. Add one cup of stock, stir
constantly until quite thick; season
with half a teaspoonful of salt, a lit
tle pepper. Beat the yolks of two
eggs, stir into the sauce. Add the
juice of one lemon and one tablespoon
ful of capers.
Kromiskies of Oysters. Twelve oy
sters chopped fine with one cupful of
minced chicken, half cupful of milk
and cream mixed, one tablespoonful of
butter, two of corn starch, rubbed to
a smooth paste. Put the milk and
cream on to heat with half teaspoon
ful of salt and a few dashes of pepper;
add one teaspoonful of chopped or
dried mushrooms. Stir the thickening
into the boiling milk after the mush
rooms, pepper and salt being already
in. As soon as it is smooth put in
the chopped chicken and oysters cook
for five minutes; then set away to
cool. When cold pour into croquettes,
dip in egg and cracker crumbs and
fry in boiling lard. Serve with peas.
Scallops of Fowl au Bechamel.
Raise the flesh from two fowls as for
chicken cutlets, and cut it as entire as
possible from each side of the breast;
strip off the skin, lay the fillets fiat and
slice them into small thin scallops.
Dip them one by one into clarified but
ter and arrange the:.! in a frying pan.
sprinkle with salt and. just before serv
ing. fry them nuiekly without allow
ing them to brown. Drain from the
butter, pile in the ceiii'v uf a hot dish
and send to table with b.::M:r; becha
mel sauce. This entree may !k quick
ly prepared by using a chicken al
ready cooked.
Bechamel Sauce. This is a deli
cious sauce and can bo made good and
cheap without the use of cream. To
make a pint, take cue quart of stock
(or canned bouillon), and pour into
a saucepan to boil down, boil in one
pint of milk separately, put in one
bay leal and just one grating of nut
meg; when the stock has boiled away
to a quarter of a pint, thieKen with
butter and flour rubbed smoothly; let
boil for seven minutes, then .-":;son
with pepper and salt (if necessary,
and strain through a hair sieve.
Spinach Soup.
Wash and pick over a'" half peck of
spinach and. while still dripping wet,
put it into the inner vessel of a dou
ble boiler, and fill the outer with boil
ing water. Fit a close top on the
inner vessel and cook steadily untii
the spinach is soft and broken. Turn
it into a bowl with the water that has
oozed from it, and mince very fine.
Then run it through a vegetable press.
Return to the double boiler with boil
ing water in the outer kettle. Season
with Hungarian sweet pepper (apri
ka), salt, a teaspoonful of white sugar
and a teaspoonful of onion juice.
While it simmers heat in another
boiler a quart of milk, putting in a
good pinch of soda to prevent curd
ling. The richer the milk the bettei
the soup. Put two heaping table
spoonfuls of butter into a frying pan
and when it hisses stir in a table
spoonful of Hour. Cook, stirring all the
time, until you have a smooth "roux."
When the milk is scalding hot. add the
roux, cook two minutes, and pour,
keeping the spoon going all the time,
into the spinach broth. Boil up once,
stirring faithfully, and serve. Scatter
croutons of fried bread on the top.
An excellent "soupe maigre," if
properly made.
Banana Custard.
Beat the yolks of six eggs, add one
half teaspoon of salt and one cup of
sugar. Strip off the stringy portion
from six ripe bananas and mash them
through a sieve, then add one quart
of scalding milk and mix well. Com
bine the two mixtures by pouring the
second gradually into the first, then
cook over boiling water until thick
ened. Flavor with vanilla or with
vanilla and lemon mixed. Part'ally
cool, then turn into glass cups and set
on ice. When ready to serve put can
died cherries or small cubes of bright
colored jelly on top of each custard.
Nice for Sunday night at dessert or
for whist parties.
Corset Bag.
A useful way of utilizing a short
length of silk or a strip of broad rib
bon is making a corset bag. The
silk or ribbon is for the out
side, a fine lawn or organdy pro
viding a lining. Both are cut
and made in exactly the same way
the material just doubled and the
long ends sewn together, forming a
long bag, the interlining being of
sheet wadding sprinkled with sachet
powder. Ribbons passing through rings
at the mouth of the bag afford means
of opening and closing easily and such
a novel accessory would without doubt
make a charming and most acceptable
gift
Keeping Shoes Dry.
An old-fashioned method of keeping
the shoes impervious to water in rainy
weather was to rub the welt stitches
with a piece of beef tallow. But this
is objectionable, as traces of the
grease can be seen in the white par
ticles of the fat left. Castor oil applied
with a small brush should be used
and the brush should preferably have
stiff bristles the kind that comes with
a bottle of glue will answer.
t0R THE l
PREPARATIONS THAT GIVE IDEA
OF NOVELTY.
Peach Cocktail Properly Put Together Can Be made to Form Important In
Will Delight the Guests Fine gredients of Many Substantial
Combination of Fruits Ice Desserts Two Appetizing
Cream and Peach Souffle. Recipes for Soup.
In preparing a peach cocktail re
member that anything having a cher
ry flavor will combine well with the
flavor of peaches, and either kirsch
maraschino or curacoa or any cherry
cordial may be used. Place the can
tied peaches on ice for some hours sc
that they may become thoroughly
chilled. The slices, which should not
be too thin, are then cut into smaller
cube shaped pieces, and the grain ol
the fruit will show; add a little sugar
to the fruit, sprinkling it thoroughly
from a sieve and tossing the fruit
about with a salad fork so as not tc
bruise it. T'ne fruit should not be
over-sweetened; pour over the sweet
ened fruit a few spoonfuls of syru-.
from preserved marrons, or add a very
little of the syrup from preserved gir.
ger, than add the cordial according t;
taste; fill into tall stemmed glasses
or into sherbet cups that have been
chiiied and serve at once. Your guest.
will think you're giving them the hot
house variety in January, and be prop
erly impressed.
Peach Combination. Then, there's a
delicious peach combination. For this
use bananas, oranges and peaches and
a few white grapes. Prepare by cut
tins the canned fruit into small bits;
pare and seed the oranges and cut j
these these into small bits, first divid
ing the orange into carpels and cm-j
ihvi ac:oss fnem: cut the bananas intc
s-aH cubes ami remove the stones
lruin the graces: all the fruit should
be ilu!n:5 Jhl;- chiMrd by .leing kept on
ice for hours before serving time. Add
a little suv:r sprinkled evenly over I
the iruit. and h' the flavor of banana
is not desired, ami', these, substitutinu
pineappie cm into small pieces oi
shredded: a row preserved chestnuts
also cut up. and a few imwasehinc
cherries may also be cut up and added
Fill these into the bottom of tall
glasses, and then fill the glasses two
thirds full of peach ice cream; on top
ol" all place a sniail spoonful of whip- j
pen cream, piped on m a pretty de
sign, and sprinkle over the top chop
ped pistache nuts, or place a chestnut
or a maraschino cherry on top in the
middle of the design.
!ce Cream and Peach Souffle. Foi
the ice cream piepare one pint of.
peach pulp j assing it through a fruit
rUainer: sprinkle over it the juice of
;:ie lemon and one cup of sugar; fold
in a pint of cream, which should be
whipped, measuring it before whip
ping, then turn into a freezer and
freeze till firm.
3ed Sores. These are liable to oc
cur in any Jong illness where the pa
tient is much emaciated or where
there is paralysis of the tnvves th;:T
provide nutrition for the back arr!
limbs. While not always liie nurse's
fault, bespeaking neglect, it Is usual!
considered so. To prevent the sore.- j
the under sheet must uv kpt perieet
Iy smooth, no crumbs m.ii; be permit
ter to get into tlu lied and the bony
prominences where iiie trouble begins
must be bathed from fivo- to a ('-:.
times a day with alcohol and ware .
half and half. Pat dry with a safl
towel, then powder. Finally make a
cushion or use a c-lrcular air pillov.
covered with linen or cotton and plaet;
the sore spot in the center. If you
make a circular pillow, fill with curled
hair or cotton. If these sores are
neglected they become purple, mortifi
cation sets in, the flesh sloughs off and
leaves an ulcer.
For the Fever Thirst. In nearly all
feverish conditions water is now given
freely. It must, however, be boiled or
distilled. Never put ice in the water
the patient is to drink, but cool to a
refreshing temperature by laying the
bottles containing it next to the ice.
Milk or beer bottles with the patent
corks are convenient for cooling in the
refrigerator. Mineral waters, vichy,
appolinaris or seltzer are generally al
lowed if the patient likes them.
Dutch Apple Cake.
This is another favorite dish in the
cooking class. It is sometimes made
with soda and cream of tartar, and
again with yeast. For the former sift
together two cups flour, a half tea
spoonful of salt, a half teaspoonful
soda and a teaspoonful cream of tar
tar. Add two tablespoonfuls butter or
good dripping and rub in with the tips
of the fingers. Beat one egg light and
add to it a scant cup milk. Then stir
into the dry mixture. The dough
should be quite soft. Turn into a shal
low baking tin. Peel, core and slice
three or four tart apples and arrange
symmetrically on top of the pan, let
ting the slices overlap. Put the sharp
edge of the slices down and press
slightly into the dough. Sprinkle with
two tablespoonfuls sugar and nutmeg
or cinnamon. Bake in a hot oven. As
soon as done brush the top lightly
with hot water.
Boston Cookies.
One scant cup butter, three eggs,
one and a half tablespoons cold water. ;
half teaspoon salt, one cup chopped I
walnuts, half cup chopped raisins, one !
and a half cups sugar, one teaspoon ;
soda, three cups of flour, small tea-'
spoon cinnamon, half cup currants.
Cream the butter and add the sugar
and the eggs well beaten. Add the
soda dissolved in the hot water, then
add the walnuts, currants, raisins and
the last cup and a half of flour. Drop
in small spoonfuls on buttered pan and
bake.
ALMONDS AND SOUPS
FORMER IS NOT SUFFICIENTLY
APPRECIATED.
Almonds are not nearly so much
used in America as. they are in Ger
many and Hungary, where they form
an important ingredient of many en
trees and soups, as well as desserts.
The almond tree flowers in the spring,
producing its fruit In August. The
best sweet almonds are the "Jordan."
from Malaga. In ancient times the al
mond was greatly esteemed. Jacob
included them among the presents
which he designed for Joseph. The
Romans believed that eating half a
dozen secured them against drunken
ness. Almonds are considered indi
gestible, and it is not well to eat too
freely of them, as they contain a
principle that produces two violent
noisons, a volatile oil and prussic acid.
They are considered least dansrerons
to the digestive organs when sahe
Almond paste is the foundation of
some of our most delicious candies,
macaroons and other French cookery.
Here is a particularly novel and ap
petizing way of preparing them in a
soup, with two other new recipes for
soups:
ALMOND SOUP. Boil four pounds
of lean beef with a scrag of mutton in
two and a half quarts of water until
the meat is done and the gravy is
rich: strain and add eight ounces of
vermicelli, four blades of mace, six
cloves, and boil until the spices flavor.
Blanch and pound half a pound of
swee almonds, mix a little soup while
pounding, in order that the almonds
may not frrov oily: add the yolks of
six hard foiled eggs, pound until it is a
mere pulp, mix all together, strain,
heat, and just before, serving add a
gill of ricli c-eam.
APPLE SO TP. Peel and core two
pounds of good boiling apnles. put
them into a stewpan with three quarts
or beef stock and stew slowly until
render; then rub through a strainer
add six cloves, one-half teaspoon of
white pepper, salt and cayenne to
taste. Serve with toasted bread
squares.
A RTICHOKE (JERUSALEM)
SOUP. Put three slices of lean bacon
into a stewpan with four ounces of
butter, half a bunch of celery, one on
ion, one turnip, all cut fine, and braise
them a quarter of an hour, keeping
them well stirred. Wash and pare
four pounds of artichokes, add them
to one pint of white stock. When
these have stewed down to a puH.
add two quarts of white stock, a tea
spoonful of sugar, pepper and salt,
simmer five minutes and strain. Pour
back into the pan and simmer five
minutes more. Add a half pint of
boiling cream, and serve with sippe's
of bread fried in butter.
Potato Salad Dressing.
Make a good mayonnaise in the
usual way. and to a cupful add two
large potatoes prepared thus: Boil
in their jackets, peel while hot and
rub through a fine colander or vegeta
ble press. Whip, when cold, into the
mayonnaise gradually, stirring until
the cream mixture is smooth. Season
with sail, pepper and a dash of onion
juice, and just before serving stir into
the nutvennaise the white of an egg
whipped stiff. This is an excellent
dressing for a maoedoine salad, one
of tomatoes or of fish. It is best suit
ed for a side dish at luncheon or sup
per. Eat with brown bread and
cheese.
How to Make Eyelets.
There's a new way of making those
troublesome eyelets, discovered by a
girl who is locally famous for invent
ing labor-saving ideas.
It consists in running the eyelet
around and then cutting it from end
to end, and buttonholing it, making
the stitches as deep as those upon the
usual buttonhole, but reversing the
stitch so that the edge stitches back
upon the material instead of around
the open edge of the eyelet.
It is about one-fifth as hard to do as
the usual way; and the difference in
length of time is even more marked.
Mildew on Linen.
First of all take some soap and
rub it well into the linen, then scrape
some chalk very finely and rub that
in also, lay the linen on the grass, and
as it dries wet it again. This done
twice or thrice should remove the
mildew stains. Another way is to mix
soft soap and powdered starch with
half the quantity of salt and juice of
a lemon. Lay this mixture on with a
brush, and let the linen lie out on the
grass for a few nights and the stains
will disappear.
For a Black Eye.
If a child, or, indeed anyone else,
receives a blow over the eye which is
likely to become black, there is no
remedy superior to nor more likely to
prevent discoloration than buttering
the parts for two or three inches
around the eye with fresh butter, re
newing it every few minutes for the
space of an hour or two. This remedy
is equally good for any bruise not
broken.
Batter Pudding.
Four eggs, 1 cups of sifted flour,
salt, and one pint of milk. Beat the
eggs, yolks and whites together for
three minutes, add the milk and pom
onto the flour the same as you woulu
in making soda biscuit. Boil 1V hours,
being careful not to let the water
stop boiling for one instant. Eat with
sauce.
FOR THE HOME-MADE RUQ.
Economical and Durable Floor Coven,
ing Easily Made.
For a rug collect about 25 pounds
of flannel rags and dye them the de
sired shades, tear into strips about
an inch wide. These must be neatly
sewed together, overlapping about
half an inch so that the joining is
strong.
Now procure a length of clothesline
rope and commence to crochet the
flannel strips over the rope.
This is begun in the center, like any
crochet wheel for a chair back.
A large wooden crochet hook may
be obtained from a needlework shop.
The stitch of double crochet is used
over the rope with the crocheted flan
nel. As you go along the crochet is in
serted into the previous row. so that
the circle grows with every pull of
the needle.
In using two colors the paler shade
should be used until the circle is
about a foot across. Then use the
darker shade until you have gone ,
five times around the ring. I
Return again to the paler color, re-
peating the alternate colors until the!
flannel is all used up, or the rug
is the desired size, leaving the darker
shade at the edge of the rug.
These are very economical to make,
and are very quickly done, and are
among the most durable of any of the
home-made rugs, as the rope makes
such a hard, strong surface before it
is covered with the flannel.
HOUSEHOLD HINTS.
Salt toughens meat if added before
it commences to cook.
Wash over the undercrust of a pie
with the white of an egg, not beaten,
to prevent its being soggy.
In order to prevent milk from burn
ing while being boiled first rinse the
saucepan thoroughly with cold water j
and rub it with a little fresh butter
before pouring in the milk.
Fill ;i burnt saucepan with cold wa
ter to which some soda has been add
ed. Allow the water to come slowly j
to a uo'.l, when tlie burnt portion oi
the pan may be scraped clean. A
handful of wood ashes if added to the
water will aid the cleansing.
In buying pumice stone upon which
to pour perfume extracts to use in
drawers and on shelves the broken
lumps in their natural state should be
selected. The variety of pumice stone
that is finely powdered and com
pressed into cakes is too closely
packed to enable the liquid to pen
etrate and be retained.
Browned Potato Soup.
Pare and cut into thick slices ten
large potatoes and leave them in cold
water for an hour. Dry them between
two towels and brown in butter, cot
tolene or in oil. They should be nice
ly browned, but not crisped. Fry with
them a sliced onion. The frying should
be done in a deep saucepan, not in a
frying pan. Pour upon the browned
potatoes the onion and the fat in
which they were cooked two quarts of
boiling water, cover the pot and cook
until the potatoes are boiled soft.
Add a tablespoonful of browned flour
rolled in butter. Rub through a
colander, return all to the kettle, sea
son with pepper and salt and a table
spoonful of minced parsley.
Have ready in another vessel a cup
ful of scalding milk, add a pinch of
-;oda and. a minute later, two well- f
beaten eggs. Pour the potato broth
into a tureen or bowl, stir in the milk
and eggs and serve. i
A most palatable puree. Some cooks (
omit the browned flour, but it gives a '
'icher color to the soup and prevents '
wateriness. '
Drawing-Room Cushions. ;
Cushions meant for drawing-room ;
use are made of handsome dull fin-
ished silk, velvet or satin, and covered
with a network of gold braid put on
in diamonds. In each diamond there !
is a basket filled with flowers, a bou-'
quet, a bunch of fruit or simpler dec-'
oration done in ribbon work. The de
signs are sometimes put on alternate-"
ly, a stiff bouquet of vari-colored flow
ers alternating with a basket filled
with similar blossoms. The bouquets
are usually tied with a gold cord which
extends to one of the diamond cor
ners. The cushions are finished with
a ribbon work or small ball fringe and
sometimes also with a ruffle of gold
lace. i
Breakfast Dishes. i
Plain muffins, toast, pancakes and
gems come one after the other for
breakfasts. Rice muffins may be add
ed to the list. Sift together half a
teaspoonful of salt, a heaping tea
spoonful of baking powder and two
cupfuls of flour. Add two well-beaten
eggs to one cupful of sweet milk and
stir into the flour, with one teaspoon- f
ful of melted butter and one cupful dry
boiled rice. Heat thoroughly and bake
in buttered pans for 35 minutes. Serve
with maple syrup.
Drop Cakes.
Beat three eggs until very light, and
gradually sift in one cupful of sugar.
Add one and one-fourth cupfuls of
flour which has been three times sift
ed with one teaspoonful of cream of
tartar and one-half teaspoonful of
soda. Flavor with a few drops of oil
of anise and drop, by small, even tea
spoonfuls, two inches apart, on but
tered tins. Bake in a quick oven,
watching closely. Dust thickly with
confectioner's sugar while still warm.
Oatmeal Water.
Put one cup of oatmeal in a stone
jar with a cup of sugar, jttice and thin
el)ow rind of three lemons. Cover
wit ii three quarts of boiling water and
let it stand until sugar is dissolved,
Strain and put on ice.
ALL BLUNDER AT TIMES.
Occasional Misstep No Cause
Lifelong Regret.
for
Has it ever occurred to you that It
may be a portion of your part on the
programme of life to make mistakes
and appear ridiculous in the eyes of
your fellow-men!
Once in awhile, for purposes too
secret for you to fathom, some one
must play the fool, in order that the
procession of numbers may move off
right and the climax appear as was
intended by the great master of cer
emonies, whose name is Destiny.
Don't mind too much, then, your
failures and mistakes and foolishness
es. All men have known such mo
ments of humiliation. The wisest and
most notable were never wise and
noble at ail times.
What right have you to expect al
ways to shine in the eyes of others
to play always a heroic and ap
plauded prat? It is pari of your re
lations with men that you should at
times appear in a foolish and ignomin
ious cast.
Accept it all as a portion of life,
and your actions will take their right
place in perspective, leaving no bit
terness or remorse or humiliation.
BUYING LAND IN KOREA.
Business Transaction Into Which Tact
Enters Largely.
Land buying in Korea is a process
which calls for both time and patience.
A Japanese investigator who has been
making inquiries on the subject has
found that the price at which land
may be procured differs greatly with
the skill of the purchaser. Any hasty
attempt to buy hurts the feelings of
the owner, and creates opposition. The
b' st plan is to seiect the district on
which one's fancy rests, and either
settle quietly down there or send an
agent to do so instead, letting it be
known in a general sort of way that
one is disposed to buy. Then the
Koreans, who class transactions in
land in the same categorv with the
sale or purchase of movable chattels
that is to say, as a mere means of
procuring or spending money will of
themselves come and offer to sell.
Then, by the exercise of a little pa
tience, a considerable tract may be
ery cheaply acquired in a few years.
Evil of Believing in Signs.
A man who saw the moon over
his right shoulder and was feeling
pretty safe for the month began the
next day by falling over the railing of
the back porch with a pan of ashes
in his hand. There was just ice
enough on the porch to throw him
against the railing, which was just
high enough to give him the neces
sary tip and the law of gravitation
and the ashes did the rest. The neigh
bor who saw him alight said it resem
bled the firing of some old Fourth of
July cannon loaded with the old-fashioned
smoky powder and charged with
ashpan, grief and profanity. The man
cussed everything from the new moon
to breakfast. That's what you get
for believing in signs. And yet you
can not tell from the context of the
story whether or not the man was
trying to empty his ashes on a Fri
day. That might explain something.
Minneapolis Journal.
Nitric Acid from Air.
Sir William Crookes has discovered
how to get nitric acid from the air.
but the discovery has long been
looked for. "I have before me." writes
a correspondent of the London Chron
icle, "a manual of chemistry in which
I find a eulogy of nitrogen and its
compounds, such as nitric acid and the
so-called compound ammonias. 'Who
ever,' says the inspired chemist, 'suc
ceeds in producing those bodies in
abundance from the nitrogen of the
atmosphere without the use of organic
materials will not only amass a
princely fortune but must rank as one
of the greatest benefactors of the hu
man race, inasmuch as such a discov
ery would open up an almost infinite
supply of matter for the fertilization
of the land.'"
Common Sense and the Play.
There are many plays in which if
the characters exercised a little com
mon sense or asked an obvious ques
tion, the complications would be
straightened out and the play would
suddenly stop long before it reached
its destined end. Edward E. Rose, the
playwright, best known for his drama
tizations, was discussing with a friend
a play of this type. "Why doesn't the
heroine ask the hero such and such a
question at the end of the second act?"
the friend asked. "Because," Mr. Rose
replied, "if she did she'd be dis
charged." The Reader.
Her Premonition.
"Clarlbel," called out the gentleman
in a loud, rasping, and emphatic voice
from the head of the staircase at
11:30 p. m., "you tell that long-haired,
sallow-faced, spider-legged feller in
the parlor there to take his hat and
walk off; and If ever he comes here
again I'll kick him right through his
necktie!" "Alfred," murmured the
young woman, pensively, "something
seems to tell me we'd better part."
Stray Stories.
Grandfather's Likeness So Natural.
At a gathering of artists once sev
eral of the older ones got together and
began telling of the marvelous mas
terpieces they had produced in their
days. When everything had quieted
down a bit an old man over in the
corner was heard to remark: "Yes, I
once painted a likeness of my grand
father, and it was so natural that I
had to take it down twice a week and
shave iL" Judge's Library.
PLEA WAS WITHOUT AVAIL.
Lawyer's Impassioned Utterances
Went All for Naught.
Odd bits of spontaneous humor fre
quently serve to relieve the solemnity
and strain of trials in the courts. In
a trial before Judge Kersten in the
criminal court the other day counsel
for the defendant, recognizing that he
had a desperate case, made a particu
larly strong appeal to the jury, says
the Chicago Chronicle. His plea was
of the emotional order, and the crowd
ed court room was hushed as the law
3'er exalted his client and begged for
the leniency of the jury.
In his closing oratorical flight the
attorney, extending both arms toward
his client, gazed fixedly at the jurors
and impressively observed: "Gentle
men of the jury, in all the attributes
of manhood, in everything which goes
to constitute good citizenship, my
client is a stalwart. There he sits, a
stalwart physically and mentally: a
stalwart in integrity and probity."
Then the lawyer sat down. In the
rear of the room sat a little man who
had been deeply interested in the
proceedings in court. As the judge
was preparing to instruct the jury and
silence was supreme, the little man
leaned toward the occupant of a seat
near him ard in a shrill voice said:
"I am a little hard of hearing; what
kind of a wart did he say the man
on trial is?"
A wave of laughter floated over the
court- room, his honor smiled, while
the bailiff gaveied for order. The
defendant ;ib convicted.
AND THE CAT CArvTZ BACK.
Rose Superior to Little Matters Like
Chlcrs'orm and Burial.
John Burroughs, the famous nature
student, is never tired of ridh'uling
the new school of nature writers, the
school ihat ailribi-es a quito human
intelligence to animals and insects.
"Mr. Pnrreiighs dined with me one
night." said a magazine editor of Xcw
York, "and among my guests was a
young nature writer of the new
school.
"This young man told a wonderful
! story about the intelligence of oy
sters. He said he was going to put
the story in his new book. Mr. Bur
roughs gave a dry laugh and said:
" 'Let me tell yon about a cat. This
story is quite as authentic as the
other one, and it should do for your
book nicely.'
"The student paused impressively,
then said:
" A Springfield couple had a cat
that age had rendered helpless, and
they put it out of its misery by means
of chloroform. They buried it in the
garden, and planted a rosebush over
its remains. The next morning a fa
miliar scratching took them to the
front door, and there was the cat
waiting to be let in, with the rose
bush under its arm."
The Lion's Mouth.
The use of the iion's mouth as the
vent of a fountain is so common that
it cannot be regarded as accidental.
As a matter of fact, the custom (like
so many customs not forgetting the
fountain pen) came from Egypt, which
adopted it because the annual inunda
tion of the Nile takes place when the
sun is in the constellation Lea the
lion. The allusion is too ob.ious to
need pointing ouL The oldest fixed
date (42! 1 P.. C.) can be traced to
Egypt, where the calendar was intro
duced in the middle of the forty-third
century: and the history of modern
ship-building began in Egypt, where it
can be traced to about 3000 H. C. The
most recent discoveries give to the
land of Egypt a clean run of about
11,000 years without any admixture
of foreign races. "Egypt, land of hid
den mysteries, great mother of sci
ence and art, what thinking mind has
not dreamed of thee!"
John Brown's Safe.
Lovers of the antique would rejoice
in the possession of a quaint old iron
safe which was discovered in an out-of-the-way
place in Springfield, Mass..
not long ago. The safe was probably
used by its original owner when he
raised sheep and sold their wool. It
is large enough to hold all the profits
that Brown might have reaped in
his wool business. The dlscoyery has
been made by Col. Jchn L. Rice, of
Springfield, Mass. Instead of keeping
his prize, however, Col. Rice has turn
ed the curious old article oyer to the
Connecticut Valley Historical society.
The safe must have contained many
interesting documents during Its so
journ under Brown's roof, and it
would be interesting to get hold of
some of them.
Cross Purposes.
Marshall Wilder tells of an elderl7
lady in Cohoes, who, besides her deaf
ness, experienced much trouble with
false teeth. Consequently, she was
disposed to regard this world as a
vale of tears. A neighbor, passing
her house one day, beheld the lady
sitting at the window, wearing an ex
pression of more than usual gloom.
Thinking to cheer the unfortunate one,
the good-hearted neighbor screamed at
the top of her voice: "Good-morning,
Mrs. Blank. Fine weather we're hav
ing." "Yes," replied the elderly lady,
"but I can't eat with 'em yet."
Chewing Gum Habit Spreads.
Only in America is chewing gum
made. Until quite recently it was con
sumed principally in this country, too,
but now other countries are waking
up. For instance, a Glasgow dispatch
recently stated that, whereas a few
years ago Scotland was free from the
chewing gum habit, now a large part
of the copulation chews gum.

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