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CUNG TO OLD OBSERVANCE j
< ? I ?People of Normandy Today, as fori f Centuries, Delight In Their Lit\lo Epiphany Cakes. Norman cities and towns that have for centuries perpetuated their quaint observance of the Epiphany bake and eat their little cakes with joyful hearts. The custom is ancient and charming, an affair of children and colored lanterns parading the streets of ancient towns and singing an an cient song in piping voices; and where they go, well-disposed citizens open their doors and distribute cakes. Ex cept 3n a few places the custom has gradually gone out, but here and there it continues, and carries with it the odd and interesting history of the i Epiphany cakes. French bakers am! * pastry cooks began making them at least :as long ago as 1700, and in those days 'the family that, bought a cake ate of it and gave part of it to the chil dren when they came singing the song that has now become ancient. In 1713, says the record, there was great dis pute between the bakers and the pas try cooks as to which had the right to bake the Epiphany cakes; the grave question was taken to the parliament of Paris, which, after proper delibera tion, decided in favor of the pastry 'ccroks. In 1740, one does not know ' why, the privilege was taken away from the pastry cooks and given the bakers. Then in the time of the first ? republic the festival was abolished; a decree of the seventeenth Nivose, year II. by which the revolutionary determination for change designated January 6, 1794, declared that the cus torngommemorated the memory of the ^Wst tyrant," Louis XVI. In 1S01 the - festival and the cakes were legally restored, and so the custom comes down, here and there, into the twen tieth century. SEES BASK OF THE CLOUDS Uncle Hirrm Refuses to Be Down - hearted Oecause the Weather is Not Just Right. "Ye?, tills is a lovely day," my gloomy friend says to me, looking out at the dark, lowering clouds and the steadily falling rain, and meaning, of course, exactly the opposite of what be says; but then, said Uncle Hiram, I say to him : "Well, we've boon having lots of beautiful weather, haven't we?" and ? - tiSat is really the way it strikes me. Cold, dark, rainy days don't worry me a bit; not the leas* little bit. On such days I reeail the bright sunny days that have gone before, and dwell on them. In fact I store up out of them enough sunshine to last me through a longer period of stormy weather than any I have ever met yet. As I look out of my window at the present moment, why, back of the clouds that to my gloomy friend seem so dark and dismal I can pee the white fleecy clo'jfls qf yesterday and the blue iL-j bright sunshine and y 4y ? ? - -N~ -c*"? *? ?? . i - Z Hooy that we shall aetuauy have all those things again soon. There never was a storm yet but what clear ed off some time, was there? Never! And this one will be gone before you know It. As a matter of fact, I like weather, it doesn't disturb me, not a bit; it's just an appetizer for the bright days that I know are. sure to come. First American Composer. Judge Francis. Hopkinson, signer of the Declaration of Independence, jur ist, inventor, artist, poet, essayist, scholar, organist, composer and first graduate of the class of 1757 of the University of Pennsylvania, is known as the first American composer. Judge Hopkinson was especially noted as a composer of fetching songs for the harpsichord. In 178S he published sev en songs dedicated to his friend. George Washington. In the quaint fash ion of his day, he wrote: "However small the Reputation may be that 1 derive from this Work, I cannot, I believe, l>e refused the Credit of be ing the first Native of the United States who has produced a Musical Composition. If this attempt be not too severely treated, others may be encouraged to venture on a path yet untrodden in America, and the Arts in succession will take root and flour ish among us." RADIATES TOO MUCH CHEER Mr. Goslington Finds He Has a Com plaint to Make Against Man ? in the Next Room. "The man in the room next to mine," said Mr. Goslington, "begins to sing as soon as he gets up. He has gjept well, he feels refreshed, the whole world looks bright to him. and he has now pleasurable anticipations of breakfast. He feels impelled to sing and he does sing. "Not loudly;" he is very thoughtful, lie- doesn't want to disturb anybody; he sings softly to himself and he thinks that nobody else can hear him. But at that hour, in the general still ness, his soft singing comes to me as plainly and is quite as disturbing as the humming of a bee. "Sometimes he whistles in tones soft and low, meant to be flutelike, and he enjoys his own whistling as much as- he does his own singing, and he thinks that nobody can hear it, but I upon me his intended-to-be low, flute j like tones have the same effect as the ; sharp notes of a fife and they wake | me as surely. "One of the finest things in the world is a cheerful spirit. The cheer ful man is a help to everybody with whom he comes in contact. But might it not be said of cheerfulness, as of many another good thing, that it Is possible to have too much of it? "Far be it from me to wish that some great grief might descend upon my cheerful neighbor, but I do wish he wouldn't turn on his cheerfulness so early in the morning." Try One Brunswick Then Decide The best way to know for yourself the superiority of the Bnms^Js Tire is to buy one and compare it. That is, if the very name of Brunswick isn't sufficient proof $0 you, as it is to most men, that here is an extraordinary tire. Thousands of men who havg known the name of Brunswick for years; realize that a Brunswick Tire has to be the best ? ?? for a mediocre product could never bear this historic name. Long before the Overland Trail became famous, the House of Brunswick was established. It was one of the chief users of rubber for fifty years before aut mobiles came into use. No concern .with such a history could afford to offer any- - thing but the best. For reputations are built slowly, but can be quickly destroyed. This is a practical guarantee that Brunswick Tires offer more than the usual, yet at no added cost. Get your first one now. You'll not be satisfied until you have ALL Brunswicks. THE BRUNSWICK-BALKE-COLLENDER CO. Baltimore Headquarters: 107 Hopkins Place * Sold On An Unlimited Mileage Guarantee Basis V. B. BISHOP, MONTEREY, VA. F. C. IOCKRIDGE, McDOWELL, Va. Ihey couldn't be built nowibr twice $7lqoo When the talk turns from politics to railroads, and the traveler with the cocksure air breaks in with, "There's an awful lot of 'water' in the railroads," here are some hard-pan facts to give him: American railroads have cost $80,900 a mile ?roadbed, structures, stations, yards, termin als, freight and passenger trains ? everything from the great city terminals to the last spike. A good concrete-and-asphalt highway costs $36,000 a mile ? just a bare road, not count ing the cost of culverts, bridges, etc. . Our railroads couldri t be duplicated to day for $150, 000 a mile. They are capitalized for only $71,000 a mile? 1 ? much less than their actual value. Seventy-one thousand dollars today will buy one locomotive. ! English railways are capitalized at $274,000 a mile; the French at $155,000; German $132,000; even in Canada (still in pioneer development) they are capitalized at $67,000 a mile. The average for all foreign countries is $100,000. Low capitalization and high operating effici ency have enabled American Railroads to pay the highest wages while charging the lowest rates. ; tffiis advertisement is published by the | Sh sociation of Slaitway Executives I" Those desiring information concerning the railroad situation J may obtain literature by writing to The Association of Railway Executives, 61 Broadway, New York L ~ EVENTS THAT MADE HISTORY Anniversaries of Independence Declar ation and Landing of the Pil grims Are Both Near. Our country approaches two notable dates in its history. Philadelphians have already begun to talk about a great international celebration for 1926 to commemorate the one hundred and fiftieth anniver sary of independence. But next year comes a still more historic birthday. It will be 300 years next November since the pilgrims land ed in America, writes "Girard" In the Philadelphia Press. People refer constantly to them as I the "Pilgrim Fathers," but as Roland Usher, in his book points out, -"Fa thers" is scarcely a justified title. Of the 102 persons who came over in the Mayflower, only nine had reached forty years of age. But two of them were fifty. Thirty-Dine were children and there ? were 19 grownup women, one of whom ^ was unmarried. As there were 25 bachelors on board the Mayflower, that lone maiden probably was never a wallflower. The three most famous characters, Bradford, Allen and Miles Standish, were all young fellows, aged respec tively thirty-one, twenty-one and thir ty-six. One of the most fatal epidemics on record smote that iittle colony and In four months 44 of the 102 pilgrims ; were dead. It was a disease akin to I tuberculosis. TIMBER SUPPLY RUNNING LOW \ Government Planning Measures to Pro- j tect Supply on Hand and Encour age Future Growth. A largeu program of public acquisi- | tion of forests by the federal govern- ] ment, states and municipalities, and protection and perpetuation of forest growths on all privately owned lands which mjiy not be used better for agri culture, is recommended in the annual report of the forester of the depart ment of agriculture. This policy is made necessary, the, report said, by the diminishing tim ber supply. The rate of depletion of the forests is more than twice what is being produced by growth in a form serviceable for purposes other than firewood. "Already the supplies of. all the great Eastern centers of production are approaching exhaustion, with the exception of the South," the report, said, "and even there most of the mills have not over ten to fifteen years' supply of virgih timber. 'The Southern pine is being with drawn from, many points as a compet itive factor and its place taken by Western timbers. This inevitably re sults in added freight charjj^^wh*0^ the consumer must "pay." The report suggested that the fed eral government work primarily through state agencies. New Process for Drying Beets. | By the recently devised new process 1 in sugar making, it is claimed that I nearly 70 per cent of the water of beet roots can be extracted on the spot where they are grown. Thus dried, the material keeps indefinite ly; it can be transported to places where fuel is plentiful, even over long distances; and it can be accumulated in stocks sufficient to keep factories running continuously, instead of re quiring to be used up in a short sea son. The same process is suggested for treating fruits and vegetables de signed for industrial-alcohol distiller ies. Shoe Mending at Home. The calling-up of the village boot maker or "cobbler" has seriously af fected domestic convenience In many "rural districts. Ills Importance Is suddenly recog nized, and hi? loss has, in several iso lated midland hamlets, given a re markable. stimulus to shoe-mending at home. Technical classes In soling, heeling and patching have been arranged, and country women are rapidly acquiring the art of cobbling. Lady Pefre de clares that it should be as natural to do this at home as to darn stockings. ?London Chronicle. Making Play Pay. A Bay Glty sociologist urges all fa tuers to learn to play games of make believe . with their children, whatever the expenses of energy or time, saying it will in The end prove well worth while, and we can fully agree with this because ?:f the excellent results we have alread;- obtained pretending we are the sleeping child when Santa Clauo comes, or the ilack bear that has holed up for the winter when the Indian comes hunting for him. ? De troit News. Australia's Search for Oil. .While thoroughly testing Papua and German Guipea, with British assist ance, for oil wells, Australia is also looking within her own borders. The prime minister, Mr. Hughes, has an nounced that the federal government will pay a bonus of $5,000 for the discovery of commercial oil In the commonwealth. Probably the discov ery of oil In payable quantities in Great Britain has encouraged the Do minion government. They Should Worry! "I'm afraid raw sugar Is going to be scarce." "That will make no difference to us. We always use the cooked kind." ? Cleveland Press. ? INFERTILE EGGS KEEP BEST Fertile Germ in Hot Weather Quickly Becomes Blood Ring, Spoiling Egg for Market. (Prepared by tRe United States Depart ment of Agriculture.) Farmers lose millions of dollars an nually from bad methods of produc ing and handling eggs. One-third of this loss is preventable, because it is due to the partial hatching of fer tile eggs which have been allowed to become warm enough to begin to in cubate. The rooster makes the egg fertile. The fertile egg makes the blood ring. irou can save the money now lost from blood rings by keeping the male bird from your flock after the hatching season is over. The rooster does not help the hens to lay. He merely fertilizes the germ of the egg. The fertile germ in hot weather quickly becomes a blood ring, which spoils the egg for food and market. Summer heat has the same effect on fertile eggs as the hen or" Incubator. After the hatching season cook, sell, or pen your rooster. Your hens not running with a male bird will produce infertile eggs ? quality, eggs that keep best and market best. Rules for handling eggs on the farm: Heat is the great enemy of eggs, both fertile and infertile. Farm ers are urged to follow these simple rules, which cost nothing but time and thought and will add dollars to the poultry yard returns: 1. Keep the nests clean; provide one <nest for every four hens. 2. Gather the eggs twice daily. 3. Keep the eggs in a cool, dry room or cellar. 4. Market the eggs at least twice a week. 5. Sell, kill, or confine all male birds as soon as the hatching season is over. POULTRY KEEPING PAYS WELL Community Breeding Association'- in Virginia Proves Most Profit able Institution. (Prepared by the United States Depart ment of Agriculture.) A striking example of community breeding accomplishment is furnished by the Barred Plymouth Rock associa tion, Farmville, Va. Organized for l*:*:wx-xx-:fr:v:vXy:v>Avv A Well-Selected Flock of Young Hens of Uniform Size, the Kind That Make Excellent Winter Layers. poultry improvement in 1915, this as sociation has made such continuous and rapid growth that it has been in corporated with a capital stock of $1,500, and a manager employed, to handle its affairs. Receipts during the first five months of operation amounted to $7,500, and recent reports show that members of the association have on hand more than six thousand Barred Plymouth Rock hens and pullets. In the spring of- 1916 they sold 1,000 capons on a northern market. Before the Farmville association was formed poultry keeping in that locality was merely incidental, an unimportant side line to other fanning activities. Today poultry keeping is one of the important industries of that region, and even the casual traveler is im pressed with the large numbers of Barred Rocks and farms. POULTRY FOR YOUNG PEOPLE Boys and Girls Who Taks an Interest In Chickens Should Be Given Chance to Raise Them. V ? / Poultry raising appeals to the young people in many instances. The boys and girls who like poultry and would take an interest in fowls should have a chance to raise poultry and use the income as they please. Parents often nray h$lp their children to become suc cessful in this way. Soldiers Left Books Behind. Mystery surrounds the "dumps" of books which are snid to be lying in various camps in France, awaiting dis posal. At one camp 400.000 volumes are said* to have accumulated, and there are reported to be still larger collec tions at other camps. Inquiries in official quarters and among the organizations which sent out books to the troops during the war have failed to rrncp the owners of 'hps*' rlfrol'V* L.wJl.1! .111 EXCELLENT DISHES FOR COLD WEATHERj > :: The Ingredients- of a Fish Chowder Are Simple and Inexpensive. (prepared by the United States Depart- I - ment of Agriculture.) For the cold, raw winter day what Is more cheerful than a bowl of hot, savory soup, a steaming hot chowder, or a well-seasoned stew? Now . the time to take advantage of the pos sibilities offered by these dishes ? 1 c i mav be made nutritious enough serve as the main dish of the simple . supper , or midday meal and >e made at small cost. All of the recipes for Hie dishes ?iven below have been tested in the kitchen of the department of a^u tore. Served with bread and butter ind a simple dessert they make a , ao^nomical and a well-balanced ? Such dishes are also economical in that thev furnish an excellent use fo . the small quantities of left-over meat , and vegetable. Try keeping a stocK kettle on the back of the range, put into it the bones and meat trim mings, the bits of meat, fish cr fowl left on the serving platter, the sma amount of gravy left in the casting pan, the bones from the roast, or the steak, or the roasted fowl. A ? these combined make a r lch ? ^ when cooked together, which If used in place of water will add richness ns well as flavor to soups, chowders and stews. , , . . In the same way if a bowl is kep In the refrigerator for the small quau titles of left-over vegetables, they may also may be added to the soup, the chowder, or the stew, lending a \arl ety of flavors. Soups. Black bean soup, split pea soup, cream of bean or pea. puree of beans and tomatoes? you can have all of these and many others. They are delicious, inexpensive and easy Soak and cook a pint of peas or beans as usual, but lake about two quarts, and cook until e y soft Then put them through a sie\e. These mashed beans or peas are ready to be made into all kinds of soups bv adding the various seasonings, with water and milk or stock enough to make two quarts. These soups shouW ail have a little flour added to them ns a binder, to prevent the thick part from settling to the bottom. Mix thoroughly two tablespoonfuls of fat with two tablespoonfuls of flour, add little of the hot soup, and stir un til it is smooth, then add to the re gaining soup. Stirling to lumping, and cook for about ten min utes. Black Bean Soup or Spiit Pea Soup. ?To the pulp from a pint of beans 01 peas add enough water or stock to make two quarts. Thicken with flout^ as directed. Season with salt and nepper. The juice of a lemon and one half teast>oonful mustard add to the flavor. _ Cream of Bean or Pea Soup.?' T?. the cooked and mashed pulp add enough milk to make two quarts ot soup. Season and thicken with flour. Puree or Porridge of Beans and To matoes. ? Instead of milk, tomatoes may be used. Add a cupful Of canned tomatoes or three medium-sized toma toes which have been cooked for ten minutes and put through a sieve. II the porridge is too thick, add water or stock. Season -and add the flour as ^Bean or Pea Soup With Meat.? The peas or beans are soaked as usual and cooked until soft in four quarts of water with m*at, either a soup bone or a ham bone, or one-half pound of salt pork or any smoked meat. Re move the meat and put the soup through a sieve. Season and thicken. The cooked meat cut in small pieces may be added to the soup. An onion, several stalks of celery or soup herbs are good cooked with the soup. ^CHOWDERS. Fich Chowder. IV. pounds of lah 2 ctlpfuls carrots cut (fresh salt, or In pieces. ~i/i\ Vi, pound salt pork, ^potatoes, peeled 3 cupfuls milk, and cut in small Pepper. pieces. / 3 teaspoonfuls flour. 1 onion, sliced. Cut pork in small pieces and fry with the chopped onion for five min utes Put pork, onions, carrots and potatoes in kettle and cover with boil-, in- water. Cook until vegetables are tender.- Mix three tablespoonfuls of flour with one-half cupfu] of cold milk and stir in . the liquid in the pot to thicken it. Add the rest of the milk and the fish, which has been removed from the bone and cut in small pieces, Patronize Our Advertisers They are all b'-. sters and erve your IU ' and cook until the fish is tender, which, will require about ten minutes. Serve hot. You can omit salt pork and use. n tabl'espoonful of other fat, if pre-, ferred. Salt codfish or smoked fish,' rabbit. fowl, or any meat may be usedi instead of fresh fish, or tomatoes in stead of milk. Any desired vegetables may be used in place of carrots. Vegetable Chowder. Here Is a mixed vegetable chowder that Is good. It makes a substantial dish. Rice and okra may be substi tuted for potatoes and carrots ; Indeed, almost any vegetables may be used with or In place of those mentioned. 4 potatoes. 2 tablespoonfuls fat, 3 carrots. or a piece of salt 3 onions. pork. 1 pint canned toma- 3 lgvel tablespoonfuls toes. llour. ' teaspoonfuls salt. 2 cupfuls skim milk. Cut potatoes and carrots in small pieces, add enough water to cover, and cook for 20 minutes. Do not drain off I he water. Brown the chopped onion In the fut for five minutes. Add this and the tomatoes to the vegetables. Heat to boiling, add two cupfuls of skim milk, and thicken with flour. Celery tops or green peppers give a good flavor to the chowder if you hap pen to have them. So do finely chopped chives. STEWS. ? Hot Pot of Mutton and Barley. 1 pound mutton. 4 potatoes. Mi cupful of pearled 3 onions. barley. Celery tops or other 1 tablespoonful salt seasoning herbs. Cut the mutton in small pieces, and brown with the onion in fat cut from the meat. This will help make the meat fender and improves the flavor. Pour this into a covered saucepan. Add two quarts water and the barley. Simmer for one and one-half hours. Then add the potatoes cut in quarters, seasoning herbs, and seasoning, and dooIc one-half hour longer. This recipe will serve five people. Rice can be used in place of barley. Kidney Bean Stew. 1 cupful dried kid- 2 tablespoonfuls of ney or other beans, flour. 2 cupfuls canned to- 1 onion. matoes. 1 tablespoonful salt. Vz cupful rice. Wash the beans, put In a covered kettle, and soak over night in two quarts of cold water. Cook the beans slowly In the water in which they soaked. If necessary, add more water to cover and continue the cooking un til they are nearly tender, usually about two hours. Wash the rice, cut up the onion and add with the toma toes to the beans. Cook until the rice is tender ? about 30 minutes. Mix the flour with a little cold water and stir in carefully to thicken. A small piece of salt pork cut up In cubes and added to the beans at the beginning of the cooking gives a pleasant flavor to the dish. OVERCOOKING SPOILS FLAVOR Vegetables Like Cabbage or Onions Become Disagreeably Strong if Cooked Too Long. (Prepared by the United States Depart ment of Agriculture.) .. Overcooking of vegetables impairs their flavor. Very delicate flavors are destroyed, ' while vegetables with very strong flavors, such as cabbage or onions, become disagreeably strong if cooked too long. Overcooking also destroys the attractive color of some vegetables. Of WEST TO I ? Mj Chicken pie is excellent made with biscuit *rust. ? ? ? * There is economy in buying large fish, as there is less waste. * 0 0 " When boiling, a kettle should never be quite full, as It Is apt to boll over. ? ? ? -An excellent, bearty salad Is made with cottage cheese, tomatoes, eggs, olives and lettuce. ? ? ? The best- dressing for most vege tables Is simple butter. White sauces are apt to ruin the flavor. *."??? Fold tablecloths differently from time to time and you will prevent the forming of worn lines in' the creases. DENTAL NOTICE Dr. Chas. S. Kramer and E. G. Herold DENTISTS Marlinton, - W. Va. We are prepared to do all kinds of dental work at prices consistent with cost of materials and high class efficient work. All work guar anteed. ?2.35 will get the Recarder and Thrice a week-World a whole year.