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THE KeHENST PtiAIlfDEALKK, MeHBWRV, *?r#f "3 *T A j i * FEATURE SECTION | |fc I | Pepartmeal Devoted to Attractive Magazine Material SOMETHING TO THINK ABOUT JOB AND THE tr F. A. WALKER.* , THE SOUL SEARCH (A N ENGLISH scientist bas devoted a lot of time and effort to writing a book which he calls "In Search of the Soul." At the end the scientist finds hlmaeif no nearer discovering the whereabouts of what he was searching for or even knowing the character of the thing he sought than was Plato or Seneca or Pythagoras or Eplctetus, all great teachers, but all disagreeing when it came to the thing which none of them KNJBW anything about. • • • Always there has been a doubt as to whether the soul was within or without the body. One Investigator who died not long ago spent years of his life in an attempt to devise a weighing mechanism so delicate that he would be able to determine If there was any determinable difference in the weight of a human body Just before and just after death, hoping thereby to establish the weight of the soul. There were reports, never perhaps Justified, that the government bureau of standards had under consideration a similar line of experiments. It would be. just as satisfying, in alt probability, to try and weigh a thought, for it is probable that nothing more tangible leaves the body at death. • • • Did you ever wonder what becomes of the thinking power when the body no longer has power to breathe and move? Is the thinking power the soul? Where goes tl • genius of a Beethoven or a Mosart ant that indescribable power to group sounds into harmony when death has robbed those fingers of writing down the notes upon the ruled paper? What becomes of the analytical powers of a Newton or a Euclid or an Einstein when he can no longer pen his formulae or give to the world his conclusions? What becomes of the genius of the painter when his hand Can no longer bold the brush or of the sculptor when his hammer and chisel have been laid down for the last time? Is there tangibility to knowledge, to talent, or are they wholly spiritual and without dependence on material things and existence? Plato said, "The body Is a prison, from which the soul must be released before it can arrive at the knowledge of those things which are real and immutable." Is the soul really imprisoned within the body or is the body only an illusion which our belief elves a deceiving reality? The scientist who Is Studying matter, for no one yet KNOWS what matter is, tells us that everything material is made up of electrons and that electrons are really only a manifestation of electricity and that electricity is not matter but only energy, and we, therefore, end up with the statement that matter is not material but only a demonstration of energy, so after all what is there to the thing which we ordinarily think of as the home of the soul? What an enigma! What an eternal problem! We stand upon the edge of a great ocean and wisely discuss it as a whole when we do not know more than the merest fraction of the truth about the one wave that washes at our feet. We write books with sounding titles and confess at the end, if we are truthful, "I know nothing." • • • Only ONE thing man really KNOWS. That is that he is conscious, that he has been endowed with some power of recognition and reason. Whether his use of that power results in a truthful conclusion be does not know. It may be that one of the greatest glories and privileges of the hereafter will be to know something and know that it is the truth. There are many question marks in the paragraphs above,but all life is a question to which none of us have ever known the satisfactory answer. (Copyright.) SCHOOL DAYS Kurrt| "WW# -fix fiwf ixfis *•** ,, packkcs «iH w «Woff -tke si*oe*4ring The heights by great rmk reached and kept Were not attained toy sudden flight. But they, while their companions slept. Were tolling upward in the night. --Longfellow. A FEW COMPANY CASHES. AN OMEL£T is an emergency dish, for with fresh eggs one may be - prepared and served in a short t4we. ? i Asparagus Omelet. - Cut all but three stalks of asparagus Into pieces about an inch long and let simmer in boiling salted water until tender. Melt three tablespoonfuls of butter, add three tablespoonfuls of Hour, a half teaspoonful of salt and a dash of black pepper. When frothy add one and one-half cupful* of the asparagus water which has been saved for this purpose. Add pne tablespoonful of butter and add the asparafeus. Save ready the yolks of four eggs, jbeaten light and the whites beaten •dry. To the yolks add ote-fourth teaspoonful each of salt and pepper, then turn them over the whites and fold > thena together. Melt a tablespoonful of butter in a hot pan, turn In the egg mixture and when set on the bottom place In the oven on the rack to finish cooking. Test with a knife thrust into the center. Score at right angles to the handle of the pan, fold and turn out on a hot platter. Arrange the three cooked stalks of asparagos over the top'of the omelet and the rest of the asparagus with the ' • ... sauce around the omelet. Serve at once. Rles QlMa. Cook one-half cupful of rice in boiling salted water five minutes, drain, put into a double boiler with hot milk, using one pint, cook until soft. Soak one tablespoonful of gelatin in two tablespoonfuls of cold water, add three tablespoonfuls of hot water, one-half teaspoonful of salt, one-third of a cupful of sugar; stir until dissolved and ^dd to the rice. Flavor with one teaspoonful of vanlla, add one-half cupful of stiffly beaten cream and more sugar, If needed. Chill before serving. AutoU VrttL (fe iltl, Weetera N«wiptp«r Uaioa.) O THE CHEERFUL CHERUB I lov*. tk» iittl* %nd tkirw^j Tk-vt 9tt\g til night vitk $rfctir\4 wings. LiUe tV vem witk notkind fnvck to M.y I'll keep THE ROMANCE OF WORDS "CATCHPENNY" USED in the sense of an inferior article, made merely to sell, this combination of two words has recently gained for Itself a place in English dictionaries, though the word itself is nearly a century old, dating back to 1824 when Thurdell was hanged for the murder of Weare, a crime which was one of the most sensational in the annals of London police. It happened that a printer by the name of Catnach saw a chance to make a considerable sum of money through the publication of what he alleged to be the murderer's speech from the gallows. The paper containing this report sold fairly well, but the receipts did not come up to Catnach's expectations. So he printed a second edition, with a headline In large letters across the top of the sheet: "WE ARE alive again 1" These words actually appeared in Weare's speech, as reported, but the printer purposely left very little space between the first two words of the phrase and, reading the line "WEARE alive again!" thousands of persons bought the paper before they discovered the deception. The London Times referred to the matter as a "catchpenny device" and the printer was thereafter known as "Catchpenny" Catnach. So descriptive was the word that it has remained in the language to this day. {Copyright.) ^ « * » » m m ^ » » »«. m m » %. * <f» umiimiiiiiiiiiuifiiiiiiiiiiiiimiiiiiiiiiiiS | THE GIRL ON THE JOB | : How to Succeed--How to Get 2 s Ahead--How to Make Good S |By JESSIE ROBERTS| Siiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimimn TEACHERS TEACHERS are looking about theae days for opportunities that will give them better returns than those the schools yield. This may be a pity from the point of view of the schools, but it is a fact. But msny women love teaching; and feel that they are particularly wellsuited to this work. Yet they must earn more money. There Is an opportunity for joining the two in teaching salesmanship. Many of the big department stores run classes for teaching their salespeople better methods and for giving them a chance to advance to the higher positions. Teachers are now taking special courses in selling and then going into the teaching of this branch of commerce. V There is also an opening In dWing special research work for retail ^nd department stores, and teachers are qualifying for such positions. Naturally they soon make a far greater salary than ever they got by school-teaching, and what is more the life Itself is broader, more various and fuller of opportunity. Teachers who go into commerce from this angle often develop into saleswomen themselves, and grow to prefer that work. Executive positions in retail and department stores are also open to them after the experience that comes with teaching. A certain time spent in teaching school Is good practice for almost any job. Witness how many of our famous men were at one time of their career teachers in country or city schools. But the young woman who wants to get out Into the world and make a real future for herself will not stay too long In the classroom. She will use her training to bring her the best results possible. Executive positions In wholesale and retail trade are one possibility, and an excellent (Copyright.) O THE WOODS Br DOUGLAS MALLOCH I SPRING FEVER. . TLJOT exactly laxy~ JDN Yet I want to tft In the morn In' hazy An' jest dream a bit. Haven't got ambition Fer a single thing--- i Regaler condition s Ev'ry bloomln' Spring. , Want to sleep at noonti*» I (Ought to work instead), v ffet along at moon time . Hate to go to bed. - find myself a-stealln' ^or a sunny spot-- l«st that Springy fettfo', That is what I've got. Like to set a-wishln* a P'l* an' b°°*» ' V 'ifke to go a-flshin' », ^ In a meadow-brook • With some fish deceiver. Underneath a tree-- lest the old Spring fever. That's what's allin' fiMl (Copyright.) ^ > o • Three French engineers have designed an airplane wing that can be given an increased supporting sqrfaa in flight to make landing safeft BREAD OUGHT TO BE BAKED MM £_ \ R^otper for Short and Overnight Methods Recommended by Kitchen Specialists. ATTRACTIVE Any Woman Who Desires to Establish Reputation as Good Cook Will W0 Particularly to Excel Jin Bread Making. CPr«t*r«Jt>y the United States Department of Agriculture.) No other single article of food is as frequently placed on the table or takes as prominent a place in the average diet as bread. In some form or other it is served at practically every meal, and many times is the chief article. Properly balanced with milk, butter, fruits, vegetables, eggs, cheese or a little meat, bread may well form a considerable part of our dally food. Bread and other cereal products are also among the least expensive of our foods. As it occupies so prominent a place in the diet, bread ought certainly to be well made, well baked, and properly cared for. Moreover, any girl or woman who desires to be known as a really good cook, will wish to excel particularly in bread making. An Ideal loaf of bread Is attractive In appearance; crust smooth, tender and golden brown In color; the loaf Itself light and well-rounded on top; the crumb spongy and tender; and the whole delicious In flavor. Methods for Making Bread. There are two general methods for making bread, one kuowu as the stralght-dough process and the other as the sponge process. In the straight-dough process all the Ingredients are mixed at one time and the dough is made of the proper consistency before rising. Either compressed or liquid yeast may be used for this, but not dry yeast. In the sponge process only half the total amount of flour is used at first, with all or nearly all the liquid, the yeast, and frequently the salt and the The Pride of the Artlet Is Her»s WhOee Skill Result* In a Perfect Loaf. sugar. Compressed, dry, or liquid yeast may be used for this. This mixture Is similar to a soft batter, and after the first rising the remainder of the flour, the shortening, and any other desired ingredients are added. It is then kneaded until of the proper consistency and smoothness. Decreasing Time of Process. the sponge process usually requires less yeast than the stralght-dough method, because of the softer consistency of the mixture which favors the growth of the yeast, and also because It is generally given more time. However, by using larger or smaller amounts of yeast one may shorten or lengthen the time required for rising. In a similar way the straight-dough process may be shortened or lengthened by increasing or decreasing the amount of yeast used. Great care should be taken with a sponge or dough which stands a long time--as the overnight straight dough or the overnight sponge--to keep it much cooler than when the quicker methods are used, since the former have a greater chance of becoming sour. The following bread recipes are given by specialists of the United States Department of Agriculture: Short Process, or 8tralght Dough. 4 cupfuls (1 quart) lukewarm liquid. 4 te&spoonfuls of •alt. 2 tablespoonfuls of sugar. 2 tablespoonful* of shortening* If desired. 1 or I cakes of compressed yeast, or half to 1 cupful of liquid yeast. 5 to* 4 quart* of sifted flour. If milk Is used It should be scalaed and cooled until lukewarm before using. When liquid yeast Is used its volume must be deducted from the other liquid called for. This makes four loaves. Soften the yeast with a small amount of the lukewarm liquid. To the rest of the liquid add the salt. Sugar and shortening. Add the yeast and mix all together. Measure the sifted flour Into a bowl and blend with this the liquid. If too soft to knead, add more flour until of the proper consistency. Knead for five to ten minutes, or until smooth, elastic and no longer sticky. Cover with a lid or plate and place where it will be away from drafts and at a uniform tem- Handy as Container*. pockets of black or white oilcloth on closet doors or anywhere convenient make handy containers for shoes, doctclotha, etc. Ideal 8chool Lunch. The ideal school lunch is a sandwich made of graham bread spread with good pure butter, and eaten with a cop of milk. Pat a bit of very finely minced green pepper into the dressing for a roast perature of 80 to 88 degrees P. Let rise until about double its original balk or until a slight touch of the finger leaves an impression. This should happen within one to two hours if the yeast is in good condition and the temperature right. Knead and set aside again in the same warm place until it doubles its bulk. Then knead and shape Into loaves; let rise again until double in balk and bake. * Overnight Sponge Method. 4 cupfuls (1 quart) of lukewarm liquid (half cupful less If potato is used). . 4 teaspoonfuls of salt. 2 tablespoonfuls of sugar. 2 tablespoonfuls of shortening (If desired). 1 cake of yeast (dry or compressed), er half cupful of liquid yeast. 1 cupful mashed potato (If desired)* I to 4 quarts of sifted flour. If dry yeast is used, soak It ftv SO minutes to one hour before mixing the sponge and mix the sponge earlier than if compressed or liquid yeast Is used. When liquid yeast Is-used, its volume must be deducted from the other liquid called for. Blend the yeast with a little of tha lukewarm liquid. If potato is used add to it the salt, then the yeast mixture, the remainder of the liquid, and finally one-half of the flour. Beat until smooth, cover, and set to rise where It will be at 00 to 70 degrees F. In the morning, break up the sponge, add sugar, the melted shortening (if used), and enough flour to make a dough of the proper consistency. Knead until the dough is smooth, elastic and no longer sticks to the bowl or fingers. Cover and set to rise until at least double in bulk. Knead down, mold Into loaves, let rise again nntli double in bulk and bake. FERMENTED CORN IS HANDY FOR CHOWDER Recipe Recommended by Household Specialists Given. It Will, Be Pound Most Satisfactory ta Remove All Acid Flavor--Rinse Thoroughly *"d Soak for Four er Five Hours. (prepared by the United States Depart* meat of Agriculture.) Some fermented and salted vegetables like cucumbers, are eaten raw; others, like cabbage (sauerkraut), are usually cooked. In general the fermented and salted products may be prepared for the table in much the same manner as the fresh vegetables, except that before being cooked they should be soaked in fresh water for several hours or longer, if necessary, to remove the salt, the water being changed several times. In some cases it may be necessary also to change the water once or twice during the boiling of the salted vegetables. In this one should be guided by taste. Te prepare the fermented er Salted corn for the table, rinse It thoroughly ami soak for four or five hours, changing the water frequently. In general it will be found more satisfactory to remove practically all the acid flavor f"-om the fermented corn. After soak- «g, place the corn In cold water and -lng to boil, pour off the water, add tresh cold water, bring to boll again, and cook until tender. The cooked salted or fermented corn may be used In many ways. The following recipe for corn chowder is recommended by household specialists of the United States Department of Agriculture: 4 Corn Chowder. % pound cold beef, or 1 cupful tomatoes. K pound salt pork or t tablespoonfuls of bacon. flour. 2 potatoes. 1 cupful milk er 1 onion. t cream. M green pepper. 1 teaspoonful salt, lft cupfuls cooked M, teaspoonful pepper, corn, or more. Cut the beef or pork into cubes; cover well with water. Add the tomato and cook slowly for about two hours. Then add the potato, onion, pepper, corn and seasonings. Mix the flour with a little cold water, add to the other Ingredients, and cook slowly for five or ten minutes. Add the milk or cream. Serve hot. HEM IN WORSTED MATERIALS Almost Invisible Hem Easy to Press Can Be Msde In Heavy Cloth by i Means of Cat-8tltoh. A secure, flat hem, almost invisible and easy to press, can be made In heavy worsted materials by means of cat-stltch. Do not turn the edge of the hem, but press hem flat and catstltch over the raw edge and into the skirt, taking up but one thread In each stitch. Double silk thread is used for the work. 1 HOUSEWIFE Make two or three desserts at one time and save time, labor and fuel. •' • • Beaded medallions can be sewed across the worn toes of satiri slippers, * * * ' Odds and ends of old bread made into a well-seasoned dressing is a great addition to any roast. * • e Threads drawn from old Brussels carpet can be used for mending rags. Wool, of course, should be used Cor mending a woolen rug. • • • Carrots are delicious served with turnips. Dice boiled turnips, add diced boiled carrots and cover with cream sauce or melted butter. • • e If dress pillows are used-, on a bed they are covered nowadays with a long throw of some sort, so fancy cases are not made as they used to be. . • • • Chocolate doughnuts are made bp adding to the usual batter two squares of bitter chocolate melted over hot water and one teaspoon of vanilla ex- "WENT IN" WITHOUT ARMOR Doughbey Resented Imputation Which Museum Exhibit Seemed te Can* vey to the World* A veteran of the A. E. F., wandering among the armor exhibits st the Metropolitan Museum of Art, found himself suddenly face to face with a "tin hat"--approved A. S. F. model-- ceremoniously installed in a glass case of Its own near the haystack-shaped •helmets of the early Tartar tribes and the halberds and billhooks of the European Middle ages. It made him feel historic and Important--for a short moment--until his eye took in the rest of the exhibit below the tin hat. There was a complete suit of armor made out of the same metal as the tin hat, and it comprised a neckpiece, a breas?tplate, a stomach shield and a pair of thigh guards, all overlapping, and a string of overlapping steel plates down each arm--all strapped to a dummy doughboy dressed In O. D. and wearing the tin hat. It was labeled "American Armor." "It's all wrong," said the veteran to %n attendant. "There wasn't anything like that over there." - "But," said the attendant, "the slgn here says at the bottom 'Experimental Armor,'" pointing to a small card Inside the case. "I suppose that means to say it wasn't used In practice." "Well, It doesn't say It clearly enough for me," said the veteran. He went off vowing Indignantly that he would lodge a protest with the museum authorities or with the American Legion "or with somebody."--New York San. HELPS SOUTH SEA NATIVES School Founded by English Woman Has Been of Benefit in Inculcating Self Reliance. North of FIJI, in one of the islands of the Ellice group of the South seas, education of a practical nature has been going on, and a deserted coral Island has been the scene of a school for girls where not only the ordinary curriculum of European schools has been In force bat house-building, boating and other necessary arts of a Robingon Crusoe life. When the school was started there was not another living person on the Island of Papaelise, which is an enchanting Island, three-quarters of a mile long and about a hundred yards in widtlj, its shores surrounded by coral reefs and the bluest of blue seas. The school was started by an Englishwoman, Miss JoUffe, in 1912, and she has been the head in this island of learning in the South seas till the present time, when she felt It; was time to take a holiday. Devoted to her girls as they are to her, she tells of their self-reliance and capability. They built their own houses and dormitories with the help of a few native men, whose services were shortly dispensed with, and only one old man retained to help in the coco plantations. There are about 2,000 coconut trees on the Island and the girls look after them. Declared Nature Exempt, There Is another story told by fessor Roerlch which results In the hearer asking for assurance of its truth, which Is given. It seems that certain enthusiastic revolutionists in authority in Moscow decided that a highly decorative and significant effect could be produced by painting the grass and the trees about the government buildings in Moscow a bright red. Orders were given and the government painters set themselves industriously to work giving an appearance to the official vegetation which we commonly attribute to growth on the planet Mars. Whereupon the startled workingmen and soldiers of the city marched through the streets and made solemn protest against painting the trees and grass of the city red. Their wishes in the matter were respected and nature was relieved of the necessity of subscribing to the soviet code. *-»Gbttetlan Science Monitor. Insistent Hostess. Eight-year-old Ruth was having her first party. Before the guests came mother gave her a long talk on the duties of a hostess, and told her to be sure that every one was served with all the refreshments. And Rath promised. But among the guests was one little miss who was very shy. She didn't play any of the games, she didn't converse, and when the Ice cream was brought forward refused to take any. Then Ruth came over to her. "You must eat some." she insisted, offering her another dish of cream. The little visitor shook her head. "I don't want any," she persisted. "But you most eat it," Ruth insisted. "You must eat it even If you have to throw it up afterward." Use Care in Handling Powder. Opening a wooden keg of black blasting powder with a wooden tool might appear to be the safest of methods, yet the United States bureau of mines calls attention to a number of serious accidents resulting from the practice. The habit in many places has been to drive a hardwood spike through the head of the keg, and In several instances the ignition of the powder has directly followed. The cause remains unexplained, though any one of a number of actions may b« responsible. Because of the demonstrated danger, It is recommended that powder be extracted from its kegs only by way of the bunghole, even if more time Is required.--Popular Mechanics Magazine. Woof! Madison, side by side, live two families. Bear and Wolf. Bear ordered a prescription at a local drugstore and the delivery boy who brought It was a new one in the community and not familiar with the names of the patrons. y Knocking at the door, he asked: "Bears live here?" *To which the householder said. "No, Wolfs live here; Bears next door." Thinking he was being "kidded," he said: "Think smart, dixit Jtaws. I Kitchen I Cabinet lill, Weatern Kcwapaper Union.) It isn't so much people's ignorance that does the harm as it is their Ium> lag so many things that ain't so.-- Artemus Ward. SEASONABLE GOOD THINGS. A simple dessert (riven children is Si Willi which may be the following: Blueberry Pud» d i n g . -- T h a amount of bread used for this pndding depends up- r on the size of tha family. Arrang# layers of thinly sliced buttered bread In a shallow baking dish, pour ever enough canned blueberries to < cover. Place In' a moderate oven and bake until thoroughly hot. Set away to cool and serve unmolded with cream and sugar. Raisin Tapioca.-^x-Soak one citpfiA of pearl tapioca overnight in cold wa» ter and cook in a double boiler in at quart of milk until soft. Remove from the fire and let cool slightly, stirring. In three tablespoonfuls of butter. Heat • two cupfuls of milk and stir into It three beaten eggs. Add to the warm tapioca. Stir in one capful of sugar and one-half pound of seeded raising' with the grated yellow rind of one> half a lemon and bake in a moderate oven for an hour, stirring occasionally until the consistency is even ail through, then allowing to brown on top. Apple Frappe With Maple Sauce.--- Bake without coring or paring eight good-sized, good-flavored apples. Sift through a colander when soft, pres&»: lng out the part nearest the skin a» this is the best flavored. Add one and one-half cupfuls of sugar, a few dove# and cook, stirring carefully to avoid burning, until the mixture bolls. Cool and freeze. Serve In flaring glasses with a garnish of red Jelly and tb+ following: Hot Maple Sauce.--Cook together two cupfuls of maple sirup with on* cupful of cream until the soft-ball stage Is reached. Remove from th» fire, set saucepan In hot water and dip a spoonful over the top of ends glass of frappe. Cake and Chssss Dessert.--Break Into small costard cups of glass enough bits of cake to half fill. Add a few raisins, moisten with fruit juice, cover with a layer of grated cheese to nearly fill the cups. Place in a steamer to melt the cheese. Serve with jelljr and whipped cream over the top. Sherry's Dressing. -- Chop fine one- Bermuda onion, a tablespoonful of minced parsley, one tablespoonful eaeb of chopped green pepper and chopped red pepper, one teaspoonful of powdered sugar, one-half teaspoonful at salt, a few dashes of cayenne, threefourths of a capful of olive oil and one-fourth of a cupful of not too strong cider vinegar. Put into a pint masoai Jar, seal and shake well for five miijh utes, then set aside for an hour at more before using. Just before serving shake again to have the dressing;. well mixed. ' 'if : FOOD FOR THE FAMILY. ^ Meat bi|ls may be reduced by baying the cheaper cuts, cooking then well and serving them Ilk an attractive manner. | 8teak Stew.--Take on* thin slice of good round steak, weighing on# pound. SVice two larga> onions and put into fc saucepan with two tablespoonfuls of sweet fat», cook for two or thre^ minutes and when verfhot add the steak; coolc until brown on both sides. To tlAsteak add the water from a quart small, cooked onions; add one-half dozen nasturtium seeds, one diced sweet pepper, pepper and salt to tasttL Thicken the sauce with two tablespoonfuls of flour and the same of butter, blended and melted, two tablespoonfuls of mushrooms (the dry ones soaked may be used) aud the same ct tomato catsup. Let the whole simmer, then surround with dumplings or baking powder biscuit, placing the ciH>ked onions between the biscuit. Serv» very hot. With this amount of steak a dish will be greatly extended by thft vegetables and dumplings. Hamburg Steak Savoy.--Pat round steak through the meat-grinder, adding a slice of salt pork; form lightljr into cakes, flat aud thin; dip in floutw. Fry thinly cut bacon until crisp and brown, remove to a platter and keep hot. Pour off some of the fat in thfr remainder, saute the steak balls, seatson and place in the center of th» platter. Pour a cupful of tomato sauc#- Into the frying pan, stir to blend witlk the remaining fat. and when very hoV pour around the balls. Garnish witfc the curly bacon and parsley. Hocks and ham ends make a most substantial dish. Cook the hocks for-- an hour or more, then add such vegetables as carrots, cabbage, turnips and parsnips, with a few potatoes. Serv^ as a boiled dinner. The ham ends may be boiled, a1 few slWs used, or a slice to fry or broil, then the rest boiled, served sliced or minced, and used in various dishes, as saiidwlcte- ^ f i l l i n g , a n d t o c r e a m s a q f U k f : : San Francisco Quake as in 1906. The San Francisco earthquake occurred April IS, 1906. The area affected was at least 450 miles in length, extending from Eureka in Humboldt county to the southern extremity of Fresno county, and probably SO miles wide at mo*»t points. The main •'hock was felt about 5:13 In the moming. It caused the ground to sway sufficiently to wreck buildings, rupture the gam and water mains and eveu to disturb heavy masonry in places. Minor shocks were r e c o r d e d at i n t e r v a l s a l l t h r tha Ugy.