Evening Star Newspaper, December 10, 1922, Page 79

Carpenter Describes Paris as World’ BY FRANK G. CARPENTER. PARIS, France. | ARIS has been described as a gigantic mousetrap, with three doors, labeled, respectively. hotel. cafe, restaurant. This especially fits since the war. The city has more than 10,000 hotels, and there are restaurants in every block and cafes at almost every step. At nearly all the restaurants one ls sure of zood cooking, and he can eat well anywhere and at almost any price. In the high-class establishments the meals cost as much as in the best hotels of New York, and when one | orders a la carte he can easily run | up the bill for his dinner without wines up to $5. Half a fried chicken will cost him $3. I had a littie side dish of asparagus yesterday at the Continental Hotel that cost 14 francs, and at the price of green peas on the menu they ought to bring the French farmer $10 a bushel. A sn:all section of a cantaloupe, one-elghth, I should say, Is priced at $1. and e fat, rosy peach costs 350 cents. In this and simiiar places ore can gat a tahie d'hote meal for $2 or $3. but most Americans prefer to lunch and dine a 1a carte. In thc cheaper establishments one dines fairly well for 50 or 76 cents. and™has also a small bottle of red or white wine on tha sids. At the cafes. | which are really saloons without ba where coffee, riups. lemonade, baer. vines and liquesrs ar: merved upon ta- | lies, either inside or cut on the side- | the pricer range from 10 cents | rd per drink, and if one is a gen- | ticman he will give 2 cents or more as 4 tip to the waiter. If he does not. | ihe walier may ask It. The usual tip Is xbout 10 per cent of each order. The cafes are among the features Paris. They are frequented by | 'nen and women, and also by families. They are the clubs where friends et day after day at the same hour and often at the same table. Hera | one reads his rewspaper, or chats, or nlays chess or chequers. The cufes ave siro walling places whers one a letter on paper provided siablishment until his steet- heart or wife meets her sppointme \ of them Lave muslc at certain nd some songs and dances. | re to be found In every part of and especla on the boule- | . near the railway stations, and | in thoroughfares. The first consisting of coffe or tea | ar i aud lutter. in served fn 11l i some one can have They are usually the | clock in rve drinks ich may have starved dur- - but they are cer- tainly fe There is no city Europe th its more per person, | has better food oF such a variety of Z now ood things on its tavies. The Pari- ns o e many million pounds of meat d poultry and §4,000.000 pounds of fish cvi nually eat 11000 tons ¥e Wt oysters shellfish. 25,000 tons of vegetables and ' ahout 30,000,000 pounds of cxcellent T consame 40,000,000 sounds of fruft, 3 cames from h nd obtatned of Furope. that it adout horses to in wagons over une of the ough reads.of the states. In order to <es just how the French crd we shall spend this morning in | world. Covent Garden in London does | not cover half as much ground, and | every description. THE SUNDAY. STAR, WASHINGTON, .D. ' C, DECEMBER 10, 1922—PART 4. to which the market people pay rent for their stalls. The businéss of supplying the Halles begins at 9 or 10 o'clock every night, when heavily laden wagons, carts and trucks, containing all sorts of eatables, begin coming into the city. Not 80 long ago many of the farmers brought in their produce on wheglbarrows and amall donkey carts. They had also huge carts holding one or two tons, hauled by Percheron horses, hitched tandem. The latter are still to be seen, but they are rapldly being replaced by motor {trucks and by steam locomotives which haul box cars through the city. Our visit to the Halles is made at 8 o'clock in the morning. We get there In time to see them selling at wholesale, which lasts only from 3! until § a. The sales are by auc- tion, ment, vegetables and fish being knocked down In lots to the highest bidders. As wa enter the Halles we pass porters carrying all sorts of things in and out. Some have on hats aa big around as a parasol, and | i resting upon them crates of suckling gs, fowls and rabdbits. Some carry a whole sheep or & hog on their backs. The poitera wear the rod-stocking caps of their profession, and also long | butchers’ aprons, once white, but now stained and bloody. Others bring in sreat baskets of vegetables. Every one 1s pushing thls way and that, and we ure hustled and jostled about as we make our way through. TR 7E stop first at the fowl hall, where chickens, ducks and rab- bits are rold by the crate. There are thcusands of partridges and pheas- anta and other game of ull sorts, About each auctloneer stands a crowd of French peasants, the men wearing ahert coats and long, baggy corduroy trousers, and the women bluck shawls and long, full, black skirts. All bid loudly for the various lots. The auc- tioneers knock down the goods rap- illy. It takes thirty seconds to sell a crate of suckling plgs, and less for e of chickens or ducke. In tials nart of the market they are auctioning off butter and eggs. The 2gKs come In great boxes. which are stzcked on the floor. Each box con- tains 1,000 eggs. and the stock on hand this morning totals millfons. I xtopped later at one of the retail atands and asked the prices of eggs. ! They bring 7 or 8 cents and upward aplece, or 70 or 50 cents a dozen. In a farm elgnty miles from Paris I recently bought some for half that amount. These French know how to They muke deliclous egg dishes which are hardly known in America, and as a result the egg consumption of Paris {8 enormous. The eggs are usually good. 1 have yet to get a bad one. and most of them have the ob- jection that the newsboy made when he refused his first fresh egg served during a trip in the country. He sald ‘Tain’t right! It don’t smell and ain’t got no teste.” It is the same with the butter. It ix made without salt, and must there- fore be zood to keep long. Here in the market it 15 sold at wholesale in balls of twenty-two pounds. What is that small wafted to our nostrils from over the way? It has a cheesey nature, although not of the iimberger kind. We cross over and enter another great pavilion, where the auctioneers are selling cheeses of They have some made from sheep’s milk and goat's milk; Camembert, Roquefort, Gorgon- is per- zola and Brie, and the little rolls of | ot house in the ! Petite-Suisses, which are as roft as | butter unworked. There are also the use | (@ 0 ¢ | | | | | | THE HALL CENTRALE, IN PARI {But as to frogs and snails, nowhere lare more eaten than right here in fastidious France. The frogs are | brought to the market hoth alive and | dead. Tn preparing them the hind ilegs and a part of the back are cut {off and skinned. Th are then strung by the dozen on a wooden stick, and the bunch thus prepared |forme a commercial unit sold like, | fresh meat or fish. ' I HE frog industry is quite impor-) i tant France. There aro 117 | different kinds of frogs, and the two ! | especially edible ones are the green land the red. The green frog Is the! one most eaten. It is found wherever | !there are swamps or ponds and on the margins of rivers and in bays | that contain fresh or slightly brack- |1sh water. It feeds on worms, flles |and fnsects, and especially on the |spawn and small fry of filsh. The Paris supply comes mostly from the neighborhood and from southwestern | France and Lorraine. The red froz is of a reddish brown | white wogan wheels of Gruyere, and | Eels Never Come Into Paris. ONE OF THE WORLD'S LARGEST MARKETS. WHERE SALES BEGIN AT 3 O'CLOCK EVERY MORNING. color, mottled with green and brown | spots. It lives mainly on the land {and takes to the water only in win- ter and during the spawning seaso It loves damp locations near ponds and water courses. The American bullfrog is not known here. It is larger than the French frog, and the French who have tasted it say It I3 superlor to theirs. But come with me and lcok at the £nalls. Over there is a booth, with a great golden snall hanging above and boxes of live snalls on the coun- ter. The smaller ones bring 35 cents per hundred and the fat ones sell for double that price. They do not look Appetizing to me as thpy crawl about In thelr boxes, but the French think they are perfectly delicious when |ment of Jura who raise 2,000,000 snails {are switched off here to Frankfort. served hot with melted butter. The the plate. They are picked out with well chewed before swallowing. quite indigestible. it Paris cats almost 2,000,000 pounds {of snails like these every year. Rals- |ing snalls is a regular business, and !T understand that half a million of | the first quality can be grown on one |acre of ground. They are fed once a iday, usually in the evening. {are especially hungry after a rain, { when & bed of 100,000 snalls will con | sume a wheelbarrow load of cabbage. ome of the hest are fed also on wine dregs or on bran soaked in wine. This 1is eaid to give them a special flavor, for the same reason, perhaps, as that | produced in our milk-fed chickens |and peanut hams. The snalls are kept !in houwes during the winter. There are farmers in the depart- levery yei I1am told they ship them !snalls arc served in the shell. like to the United States and to parts of | Brussels agd another to Calais. where {oysters, each having its own hole on | vLAtin America. The snails usually cross the ocean alive in November or | tiny forks made for the purpose, and | December. and must be carefully |A great many flowers are sent by par- | T handled to withstand the voyage.|cel poet from the same re; | find them not bad to taste, but for me Switzerland also s a famous snail {market. It has its exporters and s Greatest Eating Place Q@@QQQQ@QQMQ%Q@@%Q%Q}(;Q-30@@@{»@‘0@@@@@6%@@0Q't/o? $8.000,000. A City of Ten Thousand Hotels and a Gargantuan Stomach—Inside the Cafes—The Great Markets and Their Food Auctions—Frogs by the Thousands and Snails by the Millions—Lit- tle Industries That Pay Big Money—The Champagne Cellars of Rheims.and Their Eleven Million Bottles of “Hooch”—The Effect of American Prohibition on the Wine Industry—Why jvalue is in the neighborhodd of bulld the houses and factories bat- From the same region |tered down by the Germans. Befors |come some of the finest of the Paris|1914 it was the gungilonic nerve cen- . Q perfumes, the business employing i ter of joy. Esery great dinner from () |1arge capitsl and many hands. | Paris to.Peking and from Cape Town { * % ¥ % |to Nome pald tribute to Rheims. It | 66pUT how about hootch?’ asks one | was the synonym of luxurious pleas- i of the bibulous men of our party, |Ure, and it sparkled the eyes of the as he quotes from Bishop John Still, | rich. During the war the buildings who lived at the same time as Shakes- | Of the great wine factories were de- peare: stroyed, but the cellars were un- T canot eat but little meat, | touched, as the Germans occupled the 3y stomach 1s not §eod; icity only a week in 1914, and their But sure, 1 think, that 1 can drink shells did 1o damage to these great With bim tiat wears & hood, cave-like excavations in the chalk jrock. The result is that the cellars lare practically intact, and .as the old | plants are being rebuilt the industry | will soon be in a better shape than {ever before. > <. SEY | In reply we are led to a great | pavillon piled high with casks, bar- rels and cases of wines and liguors of every variety. The sofl here is just right for grapes, and the wines excel any produced upon earth EXHCC; o0ld Noah “began to be a husbandman .jand planted a vineyard” on the slopes | of Mount Ararat. A million and a! CURING my stay_in Rheims last week I visited one of these wine half people are employed in grape |caticombs, walking through mils growing, and. before the war the after m of tunnels, which cross | French vintage brought in more than | €ach other this way and that, form- !a third of a billion dollars per year. ing great avenues far under the | Almost every one drinks wine In!Zround, each walled with botties of They | tho markets of Berlin, New York and | the red, round balls of Edam cheese Vicnna are smzll In comparison. And | from Holland. sl these are not the only markets! Our next walk is among the of Parie. There are smaller ones wives. There is a whole pavilion de- “BAKED BREAD, FORMED LIKE DOUGI HIE troubied Mr. Hennesay had been telling Mr. Dooley about [ the difficulty of making a choice of schools for Packy | . Hennessy, who at the age of six was | at the point where the family must | | decide his career. | | “'Tis a big question,” id Mr.| | Dooley, “an’ wan that seems to be | worryin' th' people more thin it used | { to whin nearly ivry boy was designed | !f'r th’ priesthood, with a full undher- | !standin’ by his pareits that th'| chancds was in favor 1y a brick vard. | | Nowadays they talk about th’ idjaca- | | tlon iv th' child befure they choose Th* kid talks fn his sleep. |“Tis th* fine lawyer he'll make' Or, |'Dia ye notice him admirin’ that photygraph? He'll be a gr-great jour- | nalist.” Or, ‘Look at him fishin’ in Uncle Tim's watch pocket. We must thrain him f'r & banker. Or, ‘I'm atraid he'll niver be sthrong enough to wurruk. He must go Into th’, church Befure he's baptism too, d'ye mind. 'Twill not be long before | {th' time comes whin th' soggarth’ll |christen th' infant: ‘Judge Pathrick Aloysius Hinnissy, iv th' Northern District {v Illinye,’ or ‘Profissor P. Aloysius Hinnissy, LL. D, 8. T. D. P. G. N., Iv th’ facuity iv Nothre Dame.’ | “Th' innocent child in his cradle, | wondherin’ what ails th’ mist iv him an’ where he got such funny lookin’ parents fr'm, has thim to blame that brought him into th’ wurruld if he devilops {nto a sicond story man be- fure he's twenty-wan an’ is took up BY FINLEY PETER DUNNE. “YE'LL SEND PACKY TO WHAT TH’' GERMANS CALL A KINDYGARTEN.” e e counthry, an’ whin T was down seein’ | #o ye needn't unblanket thim,’ T says. 1 T cud injooce Rafferty, th' janitor | ‘I won't put thim through anny exer- iv th* Issac Muggs Grammar School, [oise today’ I says. ‘But whisper, f'r to vote f'r Riordan—an’ he's goin® to—I dhropped in on Cassidy’s daugh- ter, Mary Ellen, an' see her kindy- A LIFE PRESER' scattered here and there throughout | the city. There are market stores everywhere, and outside the walls all sorts of ecatables are displayed for sale at lower rates than inside, as the dealers thers do not have to pay the octrol tax, charged upon every- thing that comes in. The Halles Centrales are in the heart of the city, not far from the Seine and within a atone’s throw of the Louvre. They consist of ten huge pavilions, made of ftron and glass, each large enough for a great expo- sition. They cover all told more than twenty-two acres. and have more than 3,000 different stall Between the pavillons run covered streets, and under tho halls are cellars for the storage of goods. The front pavillons are chiefly for retallers, while those behind are for the wholesale trade, which in the early morning overflows into the streets. The Congressional Library at Washington, one of the fine buildings of the world, cost $6,000,000, and our National Capitol, which cov- ers half as much ground as the Halles, cost about $13,000,000. The Halles are mere shells, but they cost $10,000,000 when they were erected, about seventy-five years ago. and it would take twice that to_reproduce i1hem today. They belong to the city, HNUTS, EACH LOAF AS BIG AS VER.” gartnin’, “Th’ childher was.settin’ ar-round jdachshuds out év mud an’ wipin be th' polls. Why don't you lade Packy down to th’ occylist an’ have him fitted with a pair {v eyeglasses? Why don't ye put goloshes on him, give him a blue umbrelly an’ call him | their hands on their hair, an’ some a doctor at wanst an’ be done with ' was carvin' figures iv a goat out iv pasteboard, an' some was singin’, an’ “Té my mind, Hinnissy, we're|EOmo was sleepin’, an' a few was wastin’ tol\; much time thinkin’ iv th’ dlntc'l‘:'. l:n:d.:';r;h_ln-nd. was pullin’ displayed that t! - [tuture iv our young, an’ thryin’ to|®nother la- > mo:t :nwn .up lt’:: :::ll:‘{fk:n: :;:,l‘ larn thim early what they oughtn't to| *“‘Why don’t ye take th’ coal lhovel‘ are alto vats of running water, in|KROW till they've growed up. Wesind |to that little barbaryan, Mary Ellen? which eels are squirming about. Ir|th’ childher to school as If 'twas a says L 'We_dont ballave‘ln corporeal you want to buy one, the woman wiil | Summer garden where they go to be|punishment,’ says -he.' ‘School .nmd dip out A’ netful and let you take !amused instead iv a pinitinchry where | be made p'lennnt‘rr ('h chNdher, Ihg' your cholce. As we walt, the guide | they're sint £'r th’ original sin. says. ‘Th’ chud. who's m’lr is bein’ tells us that the eels are all caught| “Whin I was a la-ad I was put at pulled.l! larnin’ Pltlence. -pa says, outside of Paris, because the river |Me ah-bec abs. th' firat day I set fut|'an’ th’ child that's pullin’ th' hair is Seine here 18 50 Winding they will not |In th’ school behind th’ hedge an’ me dlmvr'ln th' footility iv human "'4. enter the city for fear of breaking |head was sore inside an' out befure I|deavor, says she. ‘Well, oh, well their backs. 3 wint home. Now th' first thing we says I, ‘times has -:.hn.nged since I was You remember the old riddle w larn th' future Rockyfellars iv our|a boy,’ I says. ~‘Put thim throu;rt used as children: ® | naytion is waltsin’, singin’ an’ cuttin’ |their exercises; says I ‘“Tommy, z pitchers out iv & book. We'd be much |says I, ‘spell cat’ I says. ‘Go to th’ better teachin’ thim th' sthrangle divvle,' says th' cheerub. ‘Very smart- hold, f'r that’s what they need in life. |ly answered’ says Mary Ellen. ‘Ye R ———— shud not ask thim to spell,’ she says. J “They don’t larn that till they get to BSugar and spice aad everything nice; 66 KNOW what'll happen. Ye'll sind | colledge,’ shé says, ‘an’ she says, Tuats Nast Gt gie are/mady of. Packy to what th* Gefmans call a | ‘sometimes not even thin’ she says. ‘Well, about all of these things are | kindygartin’, an’ 'tls & good thing f'r['An’ what do they larn?” says I for sale in the Halles Centrales. I|Germany, "because all a German |‘Rompin’, she says, ‘an’ dancin’, she will not vouch for the puppy dog{knows is what some wan tells him, |says, ‘an’ indepindance iv speech, an" tails. although I know they are eaten |an’ his grajation papers is a certy- |beauty songs, an’ sweet thoughts, an’ in China, for I have seen them cook- |ficate that he don’t need to think anny fhow to make home homelike,’ she ing over the fire in the restaurants ef | more. ssys. ‘Well,' says ‘I didn’t take Canton on the ends of their owners. “But-we've-inthrajovced it-into:this’anny iv thim things at colledge, voted to them. Each woman has mar- ble counters about her, on which are displayed almost everything that swims the sea or crawlis on the lana The fish are laid out in neat rows, and fresh mackerel is sold at 25 cents a pound. There are great lobsters, so That's what lfttle baye are made of. And what are littie girls de of? dachshunds out iv ‘mud an' wipin'| Mary Ellen,” rays 1, ‘Don’t ye niver feel like bastin’ th’ seeraphims? ‘Th’ teachin's iv Freebull and Pitzotly is conthrary to that,’ she says. ‘ButI'm goin’ to be marrid an’ lave th’ school lon Choosdah, th' twinty-sicond. iv Jancoary,’ she says, ‘an’ on Mondah, th’ twinty-first, I'm goin' to ask a few iv th' little darlin’s to th' house' an’, she says, ‘stew thim over a slow fire,” she says. £ % % % €6 'ELL, afther they have larned in school what they arre licked £'r larnin’ in th’ back yard—that is, squashin’ mud with their hands— they're conducted up through a chan- nel iv free an' beautiful thought till they're r-ready f'r colledge. Mamma packs a few doylies an’ tidles into son's bag, an’ some silver to be used in case {v throuble with th’ landlord, an’ th’ 1a-ad throts off to th' simi- nary.” If he’s not strong enough to look f'r high honors as a middle- weight pugilist he goes into th’ thought departmint. Th' prisidint takes him Into & Turkish room, gives him a cigareet an’ says: ‘Me dear boy, what special branch iv larnin’ wud ye like to have studied f'r ye be our compitint profissors? We have a chair iv beauty, an’ wan iv puns, an’ wan iv pothry on th’ changin’ hues iv the settin’ sun, an’ wan on platonic loye, an’ wan on nonsense rhymes, an’ wan on sweet thoughts, an’ wan on how green grows th’ grass, an wan on th' relation iv ice to th’ | | | { |farmers and is popular. | Leaving the snails, we go to the {flower market, located between two | lof the largest pavilions. Here flow- | |ers are sold at prices that the ordi- inary customer can pay. I see roses at 3 cents apiece, bouquets of sweet- ipeas for 10 cents and carnations for | little more. The stalls have every { Kind of fiower one can imagine, and |ther come in from all over the re- |public. Many are rafsed in the gar- | |dens and hothouses near Paris. but .during the winter a spectal train, ipopularly called the “cut flower lim- {tted express.”” brings flowers from south France to this city. It has ten cars at the start, and some of these its crop especially {Berlin and Munich. One car goes to | it crosses i markets of @ ehannel to mupply the | ndon and Manchester. | The | tota] s more than 1,000,000 packages ; of cut flowers per annum. and the Mr. Dooley on Education of the Young i | ureek ldee iv God, & “This is ;all ye'll need to equip ye f'r th' per- | fect life. onless’ he say e intind | bein’ a dintist, in which case,” he say: | “we won't think much iv ve, but we | | have a good school where ye can larn | | that disgraceful thrade.’ he says. An | th’ 1a-ad makes his choice, an’ ivry mornin’ whin he’s up in time he takes {2 Whiff iv hasheesh an’ goes off to ear Profissor Maryanna tell him that | 1“if th' dates iv human knowledge must | be rejicted as subjictive, how much | more must they be subjicted as re- j jictive if. as 1 think. we keep cur! thoughts fixed upon th' inanity iv th'! inite in comparison with th' onthink- | ble truth with th' ondivided an' on- }imuginahlo reality. Boys, arre ye with me? “That's at wan colledge—th’ Col- ledge iv Speechless Thought. Thin there's th' Colledge iv Thoughtless Speech, where th' la-ad is larned that | th' best thing that can happen to anny | wan is to be prisidint iv a railroad consolidation. Th' hed iv this col- | | ledge believes in thrainin’ young men £r th’ civic ideel, Father Kelly tells | me. Th' on’y thrainin’ I know f'r th' civic ideel is to have an alarm clock in ve'er room on fliction day. He be- lieves ‘voung men shud be equipped with courage, discipline, an’ loftiness iv purpose’; so I suppose Packy, if he wint there, wud listen to lectures r'm th' profissor iv courage, an’ Eras- mus H. Noddle, doctor iv loftiness iv purpose. I loft, ye loft, he lofts. I've always felt wo needed some wan to teach our young th’ courage they can't get walkin’ home in th' dark, an ’th loftiness iv purpose that doesn't start | with bein® hungry an® lookin® £'r wur- ruk. Th' only trouble with th' coorse is that whin Packy comes out loaded with loftiness iv purpose, all th' lofts [is full iv men that had to figure it ‘(’L‘l on th' farm.” i l | * ¥ * 6] DON'T unherstand a wurrud iv what ye're sayin’,” said Mr. Hen- nessy. “No more do 1" said Mr. Dooley. ut I believe 'tis as Father Kelly says: ‘Childher shudden't be sint to school to larn, but to larn how to larn. I don’t care what ye larn thim so long as 'tls onpleasant to thim.’ ‘'Tis tbrainin’ they need, Hinnissy. That's all. I niver cud make use iv what I larned in colledege about thrigojoomethry an'—an’—grammar, an th’ welts I got on th’ skull frm the schoolmasther’s cane I have niv- ver been able to turn to anny account in th' business, but ‘twas th’ bein’ there and havin' to get things to heart without askin’ th’ meanin’ iv thim, an’ goin’ to school cold an’ comin’ home hungry, that made th’ man iv me ye see befure yo “That's why th' good woman's throubled about Packy,” said Hen- nossy. “Go home,” said Mr. Dooley. ¥ (Copyright, 1022) France, and in employing a house | servant you must include a bottle of | In drinking, the wine | is usually mixed with water, and it is | w0 light it is claimed there is but little drunkkenness in France. This| of the rip-roaring stage. One seldom | es a man reeling along the street, as Is common in some parts of Lon- don, and drunken women are nowhere in evidence. Nevertheless. the French | peasant drinks a great deal of wine, and often much stronger liquors. Some of them patronize the cafes and #aloons to such an extent that Yhey are sodden with liquor a sSreat part of the time, and it is very much a question whether the use of light wines and beers is as condugive to temperance as some people claim. Until recently France had prac- tically a monop of the wine export trade. One of her chief markets was : the TUnited States, and our prohibition laws have serlously affected the in- dustry. It has decreased the exports to America of France by something like $4.000.000 & year, and at present about the only wine exports are champagnes, which have been recently flowing into America to the value of about $00.000 per month, on the ground that they are needed for medicine, This brings me to the champagne cellars of Rheims. which protected so many people during the war, and which for generations have supplied most of the champagne drunk by men. | That city is now emblematic only of | sorrow. Its mighty cathedral is in| ruine, and its people are trying to re- | champagne. The establishment was that of the Pommery Company, whosa {ordinary wine per day as a part of |champagnes we all knew before our | his or her food. great drought began. It has 11,000,000 bottles now In the making. and the underground pussages in which thiy wine lies curing are more than ten 118 true with respect to intoxlcation |miles in length. I went through the tunnels with the manager of the company, and a: we Inspected these long avenues of bottles he told me a iittle about how champagne is made. His story ex- plains the high cost of the wine. It |13 made of black grapes which com« from forty different vineyards in the i champagne country. The grapes are first pressed and the skins removed. The white juice is then blended in mighty hogehead of “tun” which holds 20,000 gallons of liquor. As I stood beside it at the entrance to the caves it towered above me like a house. It is the world's largest wine pot, ex- cepting the huge tun at Heidelburg. Germany. The blending continues £ix and after that the liquos takes from four to six vears to ru through the processes that make it into champagne. The fermentation goes on in the bottles, which are set in racks, and which after four or five vears are shaken every day for six weeks to get the sediment down te the cork. Phe sediment is then arti- ficlally frozen and taken out as a mall eake of ice. After that some sweetening is' added or some apecial liqueur put in to give the desired flavor. The bottle is then recorked under great pressure, packed awa: and one year later is ready for sale. (Carpenter's World Travels. Copyright, 1 Frank G. oter.) e O the editor: I dorn't suppose very many readers that me about | Emile Coue the French doc that cures people of all kinds of | of a car you should ought to buy but, it means that he makes You keep tell- ing yourself that you are O. K. and | after a wile you begin to believe it | 2nd then of course they ain't nothing | the matter with you no more. | His dope is that a person's imagi- | nation is stronger than their mind or Lardner Would Try Coue On Beer, Beards, Base Ball “I can hit them straight, 1 can hit them far, And I'll make this hole in two under par.” My friends the Yankees mighi ! ailments by what he calls auto sug- | ive me a little better run for m: | gestions which don’t mean what kind | dough too if some of the boys had o tried the doc’s methods up ther: &t the plate. Like for inst. the lcad- man could of said: “I'm going to make a thre base hit As sure as my name is W Wite.” e | the old pond and they must be some- And the Babe himself might of slap- their body or anything else and if they can learn to use it right, why they's no sense in them being sick. That is Emile’s idear and personly | I don't know how good it works only Trom hear y as I have not had nothing in the way of a ailment to try it out on but the doc has win him- self a big foliowing on- both sides of thing in his scheme judging from the number of people that claims to of been cured. The way I undestand it is that somebody comes down sick with fall- ing arches or something and they call in Emile'and he says what s the | matter with you and they say I have got falling arches. Then he looks them right in the eye | and says you ain’t got no more fall- ing arches than Ann Pennington and he makes You say it over to yourself | ain number of times a day, “My | arches, ain't falling, my arches ain't | faliing.” only he genaily alwa makes it up into a thyme =0 as it will be easier to learn and you will have more fun saying it. Like for inst. if they ain't nothing special the matter with you only that you are just sick, he makes you keep { | { s “YEAR BY YEAR, AS I STAND HERE, MY DOGS 1S GETTING LESS FLATTER.” ped a few less hump backed liners to Frankie Frisch if he had mastered repeating: | this little lyri “Day by day, in every way, ‘My name is George Bambino I am getting better and better.” Ruth, 1 suppose if your case did happen And I'll crack this next one to be falling arches you would bol to1d to recite: “Year by vear as, as I stand here, | My dogs is getting less flatter.” |came out different if some Coue dis And probably in a little wile they | ciple had convinced hims:If that to would be room for a giraffe to walk |save his blest immortal soul he under your instep with only a slight | couldn’t miss that easy goal. stoop. SRR past Duluth.” As far as the football boys :s cgn- serned they’s many a game might cf * % % | ¥F this scheme was really as good as they say it is, why it certainly would confer a boom on humanity, UT outside of auto suggesting & little zip into the near beer the thing that T would most prefer to i have my imagination do for me if it but it seems to me like it would be | was possible would be to have it act even micer if it worked In other|;ga barber and I would not mind re- things besides illness because they's | peating a extra long verse one or a great many of us that ain’t havdly | nore times a day if it would save me ever sick you might and wile We | ¢rom ever removing another whisker have got a heart and would 1ike 10 { or wetting still @ 1-2 hr. wile a dusky see other people cured, still and all | o ¢rimmed what I laughingly call it is kind of tough that we can't get my hair. T would say: some good out of it personly. | “enty boy, D 5 i iy boy, there’s not the slight- Like fur inst. I would like to set| ; = est trace right down at this table with 2 gla®s| " ¢ peara upon thy handsome of near beer in my hand and get my- face self all steamed up by just repeating: “What I've got here is real old beer, And I'm feeling 4 per cent bet- ter.” And I know many men and women of both sexes that would pay a for-' tune to Emile or anybody else that could learn them to take off 10 to 100 ibs. without no more effort than to get up every A. M, and recite some verse like “I'll eat & big breakfast and 1”11 eat 2 big dinner, But I'm going to keep on get- ting thinner nad thinner.” To say nothing.about we thousands of not =o good golf players that would; Charlie Chaplin has obtained an in- not half to pay no more $10.00 Der‘junrllnn against an imitator. Wihy hr. teachers to tell us what is the:didn't he do that two or three years matter but all as we would half to do |ago when everybody in the family would be to stand up on each tee and | from the baby to grandpa was doing murmur: the Chaplin walk?—Eansas City Star. Wile as regards that head of Just left the barber That ie ‘what I would say i I thought it would do any good. But even when it comes to curing disease Emile admity that they's 2 kinds of people who his acheme won t work on. One of them is zkeptics and the other kind is people that is feeble minded and I would not be surprised if I was both. RING W. LARNER. Graet Neck, Long Island, Dec. 8. —_—