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Fenelon Falls Gazette, 6 Feb 1903, p. 6

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~ )5... - keeps ' at its best. Goge@samaoseeose@cwee a £3 ., ref: THE sens N «a» é _ .I. 0 (3 '93 Recipes for the Kitchen.% 9 hygiene and Other Notes 6.; a for the Housekeeper. 5 q ‘ e; fieaea-rgogoacgefgceesoae MAICINA BREAD IN WINTER. Making bread in cold weather often proves an irksome’task because the bread is slow in rising, and bread , that takes its time to rise is seldom good bread when baked. Heating the flour from 12 to 2/1 nonrs before mixing helps not only the rising pro- cess, but the whitening also. This fact is now so well understood that many millers add the advice to the printing on the flour sack. It must be put into a bucket or pan and set where it will get just Warm, and stay warm, nothing more. To get it, or the dough after mixing scald- ing hot, is to spoil all life in it, and black soggy bread is the outcome. As for yeast, the housewife who the everlasting, or as some call it, neighbors’ yeast, knows well how to make bread with it. But this yeast must be used by more than one family, or at the farthest, used three times a week to keep it Where one lives isolated this yeast can be made fresh each time, as it is nothing but old- fashioned potato yeast renewed with the same amount of fresh stuff each baking. . To make it, put 11} cakes good dry yeast to soak the morning of the day before baking. This comâ€" pressed yeast is all the better for being allowed to soak several hours. At noon stir 1 cup mashed potatoes, a little salt, and 4} cup sugar in 1 qt hot water. When cool add the soaked yeast and set by until bed- time, when your quart of yeast is ready to make a sponge of by stirring in equal four to make a thick batter. Put this in a place neither too cold nor hot, and let it work until morning. Add enough water or milk for the amount of bread requiredâ€",1 pt added will make four ordinary sized loaves. Many young housewives make poor bread by reason of not mixing en- ough flour in the kneading process. To stop short of enough is to have runny, duk bread ; to mix in too much flour is to have the bread hard and floury inside. This mixing pro- cess is onenot explainable on paper. Experience must be your guide. You will soon get to know by the feeling of the dough on your hands when enough flour has been added. When the bread is put in a warm place to rise, cover the "top with a‘liberal supply of lard or meat drippings. This is to keep out the air. When baked, grease the tops and sides of the loaves to make the crust thin and flaky and keep it half an hour in the open air without any cover. To put a cover on directly after tak- ing from the oven causes the crust to toughen. Biscuits to be soft and flaky after baking must be mixed with enough flour and kneaded ubtil the dough will not stick t_o the hands. If you make your biscuits from so many recipes going the rounds, which say, "mix just as thin as you can easily roll,” you will find that nine times out of ten you have hard tasteless biscuits to put on the table. To mix as thin as possible may do for cookies, but that is-not the way good old-fashioned biscuits are made. ‘ _..-‘. DOMESTIC RECIPES. Boiled Onionsâ€"Peel and lay in salted water for half an hour, then boil tender in two waters, hot and salted. Drain, season with pepper and salt, and serve with a white sauce. Baked Onionsâ€"Peel and slice them, cook fifteen minutes in boiling waâ€" ter, then turn them in a clean cloth to (drain. Either fry, a few at a time, in a fryingâ€"basket, or cook in butter in a fryingâ€"pan till brown. Fried Onionsâ€"Peel medium-sized Spanish onions and boil in salted Water for fifteen minutes, then throw into cold water and let stand half an hour. Drain on a. cloth, cut with a sharp knife, into slices half an inch thick, place in single layers in a well-buttered tin, and bake in a quick oven, basting occasionally with butter till browned. Serve in a hot dish. Onion SteWâ€"I‘eel and slice the onâ€" ions, let them lie in cold water half an hour ; put them on to boil in fresh cold water, and turn off after they have boiled three minutes. Reâ€" peat this, then in the fourth water, let them cook tender, put through a colander, ~add hot milk, season with salt and pepper and a generous piece of butter, and thicken while boiling, with a little flour wet smooth with cold milk; Old Plantation Johnny Cakeâ€"Sift one quart of Indian. meal into a bowl. Make a hole in the center and pour in a pint of warm water, add a teaspoonful of salt and gradually mix water and meal into a soft dough ; then stir briskly for. fifteen minutes or more until_ it is light and spongy. Then spread the dough evenly and smoothly. out on a. straight flat board ; and plans it before the open fire. and bake it well 5‘ then cut into squares, send to fable very hot, split open, ard butter. This: Can be raked in the lower oven of a gas glove very suc- A child suffering with the croup vapor and having scalds turpentine has no equal. is the best dressingfor patcnt leath- er ; artists’ clothes and workmen’s garâ€" ments ; ' a few drops are put into closets and chests ; it find poured into the mouseâ€"holes : tablespoonful added to the in which linens are boiled will make the goods wonderfully white ; a few drops sticking ; mixed makes the best mixed with sweetâ€"oil it is unrivaled as a. polish for latter mixture should be tw0 parts of sweet-oil physicians turpentine, applied lumbago and rheumatism. It is also prescribed for neuralgia of the face. no one feature the the smile which tectural face of a dwelling. Through the and wellâ€"placed windows, blest house may assume a charm all. its own. plaincst portions of the house. consider , eight and been presented to Queen Alexandra tom for the bride to take a cessfully, but must be placed down from the fire. To Roast a Turkeyâ€"Take a. fine, large turkey, if too fat take part of it out : see that the insides are removed, heart, gravy ; after it is thoroughly clean- ed makc a. dressing of stale crumbs, salt, pepper, piece of but- ter, some sweet herbs ; it may be moistened with lemon juice, stqu all saving the giblets (neck, gizzard and liver), for the bread a little water or the turkey well with this dressing, both the' neck and the body. Or, prepare a stuffing .of pork sausage egg and a few bread crumbs. meat, one beaten UFE OF TURPENTINE. Turpentine, either in resinous form or in spirits, has a household value. or any throat or lung difficulty will be quickly relieved by inhaling the the chest rubbed red, then being until the skin is wrapped about with flannel moistcn~ ed with fiery spirits. Afterwards sweet-oil will save the skin from irritation. In the case of burns and It it will remove paint from it. will drive away moths if will persuade mice to if a little is one water other quarters will prevent starch from with beeswax it floor polish, and fine furnitureâ€"the to one part turpentine. recommend spirits of externally, for WINDOWS OF TIIE HOUSE. To the passerâ€"by there is probably which lends more character to the general aspect of house than do the windows. ‘Jin’dows are at once the eyes and light up the archiâ€" well-designed the hum- saving grace of They attract unconsciously the The successful homeâ€"builder must ‘ wisely the distribution, plecing and character of his windows. Moreâ€" over, every window should receive double consideration in each of and, by contrast, dignify even these aspects, for it must look well both inside and outside. -'4> QUAINT AND CURIOUS . Specimens of four, five, six, seven, nineâ€"leaved clovers have by a Welsh lady. Water is so scarce, in the Japanese island of Oshima that it is the cu..â€" large tub of drinking water with her to her new home as a kind of dowry. 0n the south coast of England there is a hotel in which a tropical temperature is constantly maintain- ed by means of steam pipes. The guests are mostly pensioned officials and officers who spent so many years in India that they cannot endure the climate of England. - ’ The most crooked railway in the viorl-d is one from Boswell to Fried- CIIS. Pm, the air line distance being Byron, was twenty-four when “Childe five miles. The road doubles on itâ€" self four times,'and at"one 'point, after making a loop of about. five miles, the read comes back 'to withâ€" in 300 feet of itself on a grade 50 feet lower. " , A peasant in the Swiss canton of Zurich, on a recent morning, found in his stable a stork that had zip- parently been left behind .' by his companions on their ’way to Africa. The bird, which seems to feel quite at home with the other animals, goes out for a Walk when the sun shines, returning to the stable in the evening. - Chinese doctors are very particular about the distinction between phyâ€" sicians and surgeons. A Chinese. gentleman was struck by an arrow which remained fast in his body. A surgeon was sent-for, and broke off the protruding bit of the arrow, leaving the point embedded. life re- fused to extract it, because the case was clearly one for a physician, the arrow being inside the body. A Viennese engineer has construct- ed a small sailing yacht made onâ€" tirely of sheets of an Austrian daily paper. The‘ yacht is 15 feet long and three feet wide, is docked all} over and is provided with a centre- board. The hull, deck, masts, sails and rudder are all of paper. The inventor has made many trips on the Woerth See, in Carinthia, and has proved that his paper boat can sail rapidly and safely even when the water is rough and the wind high. Visitorâ€"“What do you do when Johnnie is naughty '2” Mammaâ€" "Put him to bed without any sup- per.” Visitorâ€":‘Wcll, what then ’2” Papaâ€"“He Cries and she carries it up to him in a tray.” The average age at'death of peo- ple who die by accident he 35»;- years. . fire. minions Biron mu STIRRING EXAMPLES or SUC- CESSFUL YOUTHS. Careers of Many Noted People in Different Walks of Life. Nelson was a. captain at tWentyj one, and a rear-admiral at the age of thirty-nine. Howe became capâ€" tain at twenty, and was a rear- admiral ere he reached the age of fortyâ€"four. Lord Cochrane, grand- father of the present Lord Dundonâ€" ald, was a commander at twenty- five years old, and less than a year later covered himself with glory by the heroic storming of Gamo, in 1801. Fighting men of the. twentieth cen- tury have not, as a rule, had the chances of distinguishing themselves which fell 'to those who lived a hunâ€" dred years ago, and most of those who have become celebrities are much older than the heroes of a century back. Still, even toâ€"day, there are a fair number of soldiers whose names have become well knoan before they passed their FOR'I‘IETII BIRTHDAYS. Lord Kitchener, born in 1850, was in command of Egyptian cavalry by the time he was thirtyâ€"two. In 1886 at the age of thirtyâ€"six, he was Governor of Suakim, and two years later was Adjutantâ€"General of the whole Egyptian army. Sir I-Iector Macdonald was not thirty when he got his commission by his gallantry in the Afghan War of 1879-1880. He Was' mentioned in despatches five times during the next ten years, in India, South Africa, and in Egypt, and got the D.S.O. at Suakim, in 1889. Sir Evelyn Wood, born in 1838, was only seventeen when mentioned in despatches for gallantry in the Crimea. He got the V.C. In India, in December, 1859, at the age of twenty-one, and was a. colonel before he reached the age of forty. Lord Roberts is six years older than Sir EVClyn, but he, too, dis- tinguished himself at an early age, and was a V,C, and lieutenant- colonel before he reached his thirty- sevcnth birthday. Badenâ€"Powell was brevetâ€"coloncl AT A MUCH EARLIER AGR. Born in 1857, he was assistant military secretary in the South Afri- can operations of 1887, and became brevetâ€"colonel at the age of thirtyâ€" two. ‘At sea the palm for quick rise cerâ€" tainly belongs to Lord Charles Beresford. Born in February, 1846, he became a cadet on the “Britan- nia” at the age of thirteen, and was. commander in 1875, at the ,age of thirtyâ€"one, and a captain seven years later. He made his name famous all the world over by taking the little “Condor” in, right under the guns of tHe‘fmT at Alexandria, in 1882, and served on Lord Wolseley’s staff during the Nile Expedition, in 1884. He was in command of the Naval Brigade at Abu Klea and other battles, and also head of the ex- pedition which rescued Sir Charles Wilson, when the gunboat “Sofia” was repaired under a‘ furious dervish At the age of forty he was one of the Lords of the Admiralty. 'If in the army and navy promotion is nowadays slow compared with what it once was, in other walks of life gifted people rise PERIâ€"IAPS MORE RAPIDLY than they ever did. Shakespeare’s first play was not written until he was about twentyâ€"seven ; and even that miracle of juvenile genius, I-Iiarold” appeared. Kipling, how.â€" ever, wasonly twenty-two when he published “Plain Tales from the Hills,” and by the time he was thirtyâ€"three had written fifteen world famous books. Ou-ida’s first book, "Held in Bond- age,” was written when in her twenty-third year, and before she was thirty her works had been translated into I‘I'all Caine, born in 1853, wrote “The Shadow of a Crime” before he was thirty-two, and “The Decmster” a couple of years later. ‘ Men, however clever, do not nowa- days become, like Pitt, Prime Minâ€" ister of Britain before the age I of twenty-five. Yet several of the greatest of modern statesmen have become famous long before reaching middleâ€"age. Cecil Rhodes was born in 1853. By the time he was thirtyâ€" one he had become Treasurerâ€"General of the Cape Colony. Immediately afterwards he was appointed Deputy Commissioner of Bechuanaland. In 1889, when thirtyâ€"six years old, he was recognized as the most powerful man in all South Africa. One year later he Was Prime Minister of Cape Colony. One of Rhodes’ chief enemies was an even younger man. Exâ€"President Steyn. of the Orange River Colony, is only forty-five at present. He was elected President of the Free State at the. age of thirty-nine. To come nearer home, our Postmaster- Gcneral, Mr. Austen Chamberlain, is at present ONLY THIRTYâ€"NINE. 'Young Lord Lytton. grandson of the famous novelist, is another ex- ample of successful youth. Lord Rosebery said of a speech'of his in the lTousn‘of Lords in January last' that it was the best of 'its kindv he ever listened to. Lord Lytton is only twentyâ€"six. It is perhaps on .the stage that real talent comes most rapidly to the front. Mary Anderson, the Ken- a dozen languages. .has control of the vast sums tucky schoolgirl, began her stage life at the age of sixteen. She re- tired with such fame as seldom falls to the lot of any woman at the age of twenty-eight. Ellen Terry was a very young girl when she played with Sir Henry Irving in "The Tam- ing of the Shrew." She then retired .fron'z. the stage for seven years, yet was 0:12: thirty when she made her great SUCCBSS as “Ophelia” at he Lyceum. Even Sir Henry Irving, who is supposed to haVe struggled for many unsuccessful years, was only thirtyâ€"five when he made so great a name in “The Bells,” and in SIâ€"IAKESPEARIAE PLAYS. Marconi has given the world an inâ€" vention more important than any- thing since Stevenson applied steam to the driving of locomotives. A1- ready his name is known all over the civilized world, and yet he is now but twenty-seven years of age. In music many of the greatest names have been made at a very early age. The Philharmonic Aca- demy of Bologna suspended their rule, by which no one under twenty was eligible for membership, in or- der to elect Mozart, then‘a lad of barely fifteen. Sarasate created . an extraordinary rage in London in 1874:, when just thirty years old. Kubelik is the latest instance of extraordinary musical ability in a mere boy. In the ecclesiastical world it is easy to find instances of men who have made great reputations while still young. Canon Farrar’s writings brought him to the front at the age of thirty. Bishop Gore, of Worcesâ€" ter, and the present Bishop of Lon- don are both still young men. Few names are better known than that of Dr. Nansen. 'I'Ie'was only twentyâ€"seven when he crossed Greenâ€" land. Sir II. M. Stanley and the Duke of the Abruzzi are other inâ€" stances of great explorers who made their fame before they were forty.â€" London Answers. .g THE MISE Ul‘ PARIS SAID TO EXCEED THAT OF ANY OTHER. CITY. l’iteous Condition of the Poor in the World’s Gayest Capital. Upon every occasion of extreme cold in Paris a condition results sim- ilar to that which it was feared the cities of this country would face in the event of a continuation of the coal strike. The poor of the city suffer piteously from cold, and with coal at an average of $12 a ton are entirely helpless when left to their own resources. On such occasions the French Govâ€" ernment comes forward to the aid of its impoverished citizens in a way that has won the admiration. of evâ€" ery stranger who has seen its workâ€" ings. aid is emphasized by the fact that the French bourgeoise are considered the least charitable of all trading classes of the world, and for that reason the indigent would fare badly if left to the mercies of unorganized charity. ' Add to the high price of fuel the high prices of food and the con- dition of the French poor is manif- festly Worse. Meat costs two and a half times more in Paris than it does in New York. Other foods are correspondingly dear. Consider that there are about 100,000 persons out of employment and the situation can be realized. In spite of the organized charitable efforts of the French there is a dis- tinct field left for the Government, and every opportunity to be of use in this line is seized. The duties of charity are recognized by the Government as being as binding as =any of its other functions, and the poor look to the officials for relief as something they have a right to exâ€" pect. - An oflicial of the Government whose rank is almost that of a cabinet officer is director of the assistance publique. He is appointed either by the president of the repubâ€" lic or by the prime minister, and he spent yearly in the relief of suffering. Sub- ordinate to his department are thousands of branch officers all o‘er the country, who act under his direction. When it became bitterly cold in Paris 11:37:23; the aldermcn voted a large sum of money to be expended in placing braziers in the streets, and around these open air stoves one may see hundreds of the poor gathered on cold days trying to get warm. The public buildings are utilized to afford warmth to the poor, and during bitter weather are kept open longer than usual in order that protection may be given the destitute. _ WORK FOR THE UNEMPLOYED. The cabinet council also has been considering methods of furnishing employment to the needy and the un- employed. In many ways the paterâ€" nal supervision which the Govern- ment exercises ‘ over its poor _ has been observed and admired by foreigners. By some it is contended that the Government has been forced to adopt these measures owing to the refusal of the middle classes to extend private aid to cases of,desti~ tution which fall under'their notice. In justice to the French it may be said that perhaps this argument is turned wrong side forward, and that probably the refusal of the citizens to act in their __ private capacity arises from a knowledge that the Government The need for this Government vision of such cases and that relief can be obtained from the ofiicials. Whatever may be the cause, the fact remains the same. A stranger in Paris made an investigation of his own along this line. Here is his story, showing what he found. “One bitterly cold night last win- ter." he said, “I was hurrying home through the Rue I-Ionore. I was ap- proached at different places by men who wanted bread. After I had- given to a couple of them without stopping to think of the matter I was halted by another. Then I be- came a little impatient. ” ‘Bread,’ I said. ‘You don’t want bread. You want a drink. Now, tell the truth and I’ll treat you to a drink.’ " ‘I don’t want a drink,’ said the man. ‘I Want something to eat. If I had a couple of cents I could buy some bread. That’s what I want.’ “Directly across the street was a bakery. I pointed to it and said ’ “ ‘If you are hungry, why don’t you go to the bakery and tell them you are ? You can get bread there.‘ ” ‘They W01 ld kick me out.’ “ ‘Kick you out !' “ ‘Yes, or call a policeman.’ DOG TURNED ON HIM. "It seemed so preposterous that I' bet the follow 10 cents they would give me bread if I went in and told them I was hungry. He staid where- he was and I crossed the street and entered the shop. Two women were sitting behind the counter. “ ‘Excuse me,’ I said, ‘but I am hungry. Won’t you give me a small piece of bread ’3’ ' “The women never stopped chat- tering, but one of them told me angrily to get out. ” '[ am starving,’ I said. “The woman went to a side door and called to a dog, which sprang after me, and I got out the door rapidly. The fellow on the opposite side of the street got his 10 cents and more, but my curiosity was. aroused, and that night I investi- gated eight other bakeries, making the same plea that I was hungry and wanted just a little bit of bread. I was chased out Of every shop, in most instances the shopkeeper turn- ing .a dog loose on me. After that I made inquiries whenever I had an. opportunity and found that the con- dition was general. The traders will not listen to the story of a beggar. They have no tolerance for him and will not give him relief in any way. *5“ LONDON’S NEW HOTELS. ._._â€" Gorgeous Establishments Are Dis- placing Historic Houses. The impending erection in Picca- dilly of two immense hotels, one on l the site of St. James’ Hall and ad- joining property, and the other on the site of the present Walsingham and Bath Hotelsâ€"emphasizes the fact that the Westâ€"end is becoming the chief area for hotel life in Lona don, says the London Mail. A few years ago the Strand and Trafalgar Square could claim prc-. eminence as the centre of the most celebrated hotelsâ€"the Savoy, the Cecil, the Metropole, Morley’s, the Golden Cross, etcâ€"but quite recent- ly a new and improved style of “hotel dc luxe" has come into exist- ence, and within a brief space of time it seems probable that the West-end will be “hotelized” on a scale, both of magnitude and luxur- ious refinement, surpassing the air iest dreams of the hotel manager of fifteen years ago. While the wonderful Ritz Hotel, to reach from Arlington street to the Green Park, promises to be the most splendid in London, Claridge’s, just off Grosvenor Square, has already introduced the modern hotel life into the very heart of Mayfair. Very startling is the contrastâ€"now non- existentâ€"between the richness of Claridge’s and the plainness, almost amounting to poverty, of the Old Bath, stripped of the homely - old mahogany furniture which may have been there Since Thomas Adams, the first American Ambassador, . PUT UP AT THE I-IOTEL. V For nearly 150 years the ,old Bath Hotel has been looked upon by. gen- erations of Londoners as one of the- mysteries which'only the aristocratic might penetrate. There is something forbidding in the words, painted on the Piccadilly side of “the house, “Bath I-l‘otclâ€"â€"for Families and Gen- tlemen,” and millions of people must have looked upon the plain, dowdy old corner building, with its coat of dirty paint, and have fancied the interior to be, by contrast, a mar- vel of comfort. But now, being doomed to destruc- tion, the old place has been subject- ed daily to inspection by brokers, and the auctioneer has sold its con- tents. And the famous Bath Hotel stands revealed as a wretched jumble of passages and rooms, void of attraction, and fit only for the housebr‘eaker. Its floor have reached the “switchback” stage. There are unsuspected little steps, some up and some down, into many of the rooms. The old portable bathsâ€"in a Piccadilly hotel lâ€"emâ€" phasize the change which has taken place between the era of the Bath and the era of Claridge’s and the Carlton. E All over the West-end the “hotel de luxe” is springing up. In Sloane street, the Cadogan, close by .the Hans Crescent, in Mount street, the Cobourg, in Kensington Gore, De Vere "and Royal Palace Hotels, all tell the same tale. And the midâ€" dleâ€"aged hotels in Albermarle street. and thercabouts are blossoming into has Super“ In. new and more luxuriant existence (lea the .

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