Evening Star Newspaper, July 20, 1923, Page 20

EFORE beginning the work of canning and preserving, sweep and dust the Kkitchen thor- oughly, 8o that there will not Pe mold spores floating around. Do the dusting with a damp cloth. Proper selection of the fruit is the first step in obtaining successful re- sults, The time at which the fruit is at its best for canning and Jjelly- making is just before it is perfectly ripe. In all soft fruits the fermenta- tion stage follows closely upon the perfectly ripe stage. For this reason it is better to use underripe rather than overripe fruits. This is clally important when making Jjelly, because in overripe fruit the pectin begins to lose its Jjelly-making quality. ‘When fruit is brought into the house, put it where it will Keep cool and crisp until you are ready to use it. No imperfect fruit should be canned or preserved. Gnarly fruit may be used for jellies or marm lades by cutting out defective por- tions. All bruised spots should be cut out of peaches and pears. In selecting small-seeded fruigs, like berries, tor canning, those hav- ing w small proportion of seed to pulp should be chosen. In dry sea- sons berries have a larger propor- tion of sceds to pulp than in a wet or normal season and it is not wise to can or preserve such fruit uniess the “seeds are removed. The fruit should be rubbed through a sleve that is fine enough to keep back the seeds. The strained pulp can then be preserved puree or marmalade. If it is necessary to wash berries, do the work before stemmeng or hulling them. The best way to wash berries is to put a small quantity into a colander and pour cold water over them, then turn them onto & sieve to drain. All this work must be done quickly to prevent the fruit absorbing much water. 1f possible, pare all fruit with a silver knife, so as not to stain or darken the product. The quickesy and _easiest way to peel freestone peaches is to drop them into boiling water_for a few minutes. Have a deep kettle a little more than half full of boiling water. Fill a wire basket with peaches. Put a long- handled spoon under the handle of the basket and lower the basket into the bLoiling water. At the end of three minutes lift the basket out by slipping the spoon under the handle. Now plunge the basket for a minute in a pan of cold water. Let the peaches drain for a minute, then peel them. Plums may be peeled in the same way. When preparing clingstone peaches for canning. if you cut them around, instead ot lengtnwise, and then ive each end a little twist, the halves will come clear of the ston Do this before peeling, as after peeling they are two shippery. 1f peaches are to be canned in sirup, put them at once into the sterilized jurs. They may be canned whole or in halves. If in halves, remove n, all the stones except just a few which should be left in each jar to add tlavor. When preparing cherries, plums or crab apples for canning or preserv- ing, the stem or a part of it may be left on the fruit. As soon as you pare quinces and Lard pears, drop the fruit into a bowl of cold water made slightly acid with one tablespoonful of lemon juice to a quart of water. This will pr vent the fruit from turning dark be- fore you are ready to cook. Alllarge, hard” frult must’ be washed before varing. Quinces should be rubbed with a coarse towel before they are washed. espe- Canning. Most fruits are better canned with a little sugar rather than preserved h a large quantity of sugar. The wise housewife will can her principal fruit supply, making only enough rich preserves to serve for variety and for special occastons. The success of canning depends upon absolute sterilization. If the proper care is exercised there need be no failure, except in rare cases, when a spore has developed in the can. There are several methods of can- ning, and, while the principle is the same in all methods, the conditions under which the housewife must do her work may in her case make one mettiod more convenient than an- other. These methods are: Cooking the fruit in the jars in an oven, cook- ing the fruit in the jars in boillng water and stewing the fruit before it is put in the jars. ‘When canning. any proportion of sugar may be used, or fruit may be canned without the addition of any sugar at all. That which Is Intended to be served as a sauce should have the sugar cooked with it. Frult In- tended for cooking purposes need not have the sugar added to it. Julcy fruits, such as berrles and cherries, require little or no water. Straw- Clara is a nice girl aweet girl. And oh, such a comfort to her dear mother. But nevertheless she's getting to be just about as pop- ular with her friends and relations as a dose of hives. You see, it's this way. Clara thinks that every man that looks at her is in love with her. Far be it from me to strip the glam- our from Clara's life. You need all the glamour you can get when you're going on thirty-four and are still' un- l A fine girl. A ; gy 2 wed. But it's a bit hard on the man, and still harder on the ladies who are the legal attachments of these men. For instance, there's Pete Nelson. Pete is fat, middle aged and has been happily married to Janet for a cen- tury, more or less. Anything less Tomantic or more halter broken than Pote would be difficult for the mind of man to conceive. Why, that boy's fairly pickled in matrimony as_ it were, But do_you think Ciara be- lieves that? Not she. Clara often drops in for the evening to visit Janet. And Janet always makes Pete take her home. Which Peter does, showing just about as much spontaneous enthusiasm as a wooden rocking horse. And on this flimsy foundation Clara has built up a tri- angle complex that is worthy of De Maupasgsant. = Poor darling Peter “isn't under- stood.” Of course Janet does her best, but she's fundamentally incapable of appreciating his sensitive ~nature. Etc., eto. And the owlier Peter looks, the more sure is CJara that he is suf- from & hungry i1 heart, tina, De-instance, {Thereld the-equatod added to them. The only exception to this Is when they are cooked in a heavy sirup. Preserving. The process of muking a sirup is very simple, but there are a few points that must be observed if sirup and fruit are to be perfect. Put the sugar and water in the saucepan and stir on the stove until all the sugar is dissolved. Heat slowly to the boiling point _and hoil senriy without stirring. The length of time that the sirup shoula boil Wil Gepvia upon how rich it is to be. All should be boiled from ten to thirt minutes. If rich sirups are boiled hard, jarred or stirred they are apt to crystallize. Sirup may be made a day or two in advance of preserving time. Light sirups will not keep long unless sealed, but heavy sirups will keep well if thoroughly covered Such sirups as are used in serving and canning are made with varying proportions of water nd sugar. When the proportion of sugar is large and that of the water is small, the sirup is said to be heavy When the water predominates the sirup is light. :One pint of sugar and one gill of water will give sirup to use for preserving strawberries and cherries. One pint of sugar and threc gills of water will give a sirup for preserving peaches, plun quing and currants. One pint of sugar and one pint of water will give a sirup to use in preserving very acid fruits One pint of sugar and two pints of water will g sirup to use fe preserving pears, sweet plums, rasp- berries, biueberries and blackberri by lightest sirups ma used fo filling up the jars after they are taken from the oven or boiler « ked in the Oven. In this method of canning fruit the work is easily and quickly done and the fruit retains its shape, color flavor. Cover the bottom of the oven with a sheet of ashestos or put the oven shallow pans in whi are about two inches of boiling w Sterilize the jars and utensils the sirup and prepare the fruit same as for cooking in a pr kettle. Fill the hot jars with fruit and pour in enough sirup fill the solidly. Run the blade of a silver-plated Knife around the in- side of the jar. Place the jars in the oven either on the asbestos or in the pan of water. The oven should he moderately hot. Cook the fruit for ten minutes. Remove fr the oven and fill the jar ith boiling siru Wipe and seal. Place the jars on board and out of a draft of air 1t screw covers are used, tighten them after the ja s cooled. Large fruits, such as peaches, pears quinces and crab apples, will about a pint of sirup to e jar of fruit. Small fruit will require | a little over half a of sirup. T lamount of sugzar in ecach guart I sirup should Le regulated to suait t fruit with which it is to stated above. - ! Picture Labels for Fruit Jars. | Give the children a stac magazines and seed catalog eral env and some scissc tell them all the pict of fruits a that they can jfind. Euc should label indicating the kind of f tures that it contains. one with a picture « | outside would ina | pictures only are i fruit or the fruit juice ilet the children put Have them use the 1 for the large jars of those of medium size fc | Jars of preserves and jvery small one: for jelly Jars and cans of fruit labeled in thi way will present an attractive pearance on the shelves and you want a certain kind of fr is no chance of making a wrong lection. pre- nned Fruit ¢ there ater Make th the to is in on the £ Plums i Elther the red or canshe used for this. | plums if they are not {every pound of fruit allow a | ot granulated sugar. Put the in the preserving kettle over fire, adding a very little wat help melt the sugar. Half a c of water will be enough for se pounds of sugar. When melted, simmer slowly. Wash the plums and dry them, then prick each several times with a darning needle. Put just enough plums in the sirup Jelt the blue and the too sc d ar slow r eral let and cook until break, then lift them out with a skimmer and put in in a flat dish while another laver of plums cooks in the sirup. When a are cooked and cool, return those cooked the sirup, which all time has been simmering, and until transparent looking. Re process with each layer, and when all are done put in klass jurs and pour the builing hot sirup over them until the jars are brim full. Let stand until cold, filllng up with sirup if the jar contents shrink, and finish, las usual, with a layer of parafin, The plums after a fow days will be [ the skins begin to carefully [ a layer st this cook at th i(hav lazy young Jones cub. Clara will | confide to you in a hectic whisper | that she “tries hard to curh him but | the poor child is simply infatuated.” | And the insurance man and the rent | collector and—in short, anything in {the well known trouser. Pitiful? Yes. And because its pitiful every one goes on tiptoe trying to spare Clara’s feellngs. T wonde: what would happen if some fine day some- one sat down and gave her a few million cubic centimeters of common sense conversation. (Copyright, 1923.) Bistory of Pour Name. BY PHILIP FRANCIS NOWLAN. HOWE Varlations—Hough, Huff. Raclal origin—Anglo-Saxon. f Source—A locality. English is a strangely compounded language and may be made to reveal more of the history of the race that speaks it than commonly imagined. Invariably when we sort out words t filling the older elemental needs of speech, we find that they are of Anglo-Saxon origin. Thus most of our words of geographical or topo- graphical significance are Anglo- Saxon, such words as hill, field, cliff, ote. But hills, valleys, fore: and the like are no longer tant to us as landmarks passage of centuries has developed so many place names and taught us the efficiency of arbitrarily naming new real estate developments. Hence a great many of these old Anglo- Saxon words have disappeared, or are rapidly disappearing from our vocabularies. If any one should direct us today to “the house on the howe,” or tell us that man lived on top of a_“hough,” or climbed a “huff,” we could hardly be expected to understand. Yet these are all old words, of almost exactly the same meaning as hill, which have been preserved to us only in the form of family s, which originally were de: of the localities in which The “hough an ele of land of somewhat less prominence than a hill, Such family names are found in the medieval records in the forms “de la Howe,” de la Huff" or “atte Hough.” s, glades 50 impor- since the en. Buenos Alres, the capital of Ary uth of i8 the largesteityJdying.so into serving | of old to! THE EVENING STAR, WASHINGTON, D. Little daughter needs so many clean |frocks during the summer months, !flmt mother should select nothing but be laundered easil {ton crepe were us In fact, if cot- ed it would look as fr bit sh as ever if just after cach tubbing cuts in sizes 2, 4. 6, 8 and 10 years. 1 315 vards of 36-inch material with 3% of a yard 36-inch contrasting to make this raglan-siceved frock and bloomers in the S-vear siz Price of pattern 15 cents, in Orders x ~hingten Star P =t INth street, New write name and shaken out a The pattern tage dressed to tern Bureau, York city. Please CUT-OUT Some Forest Friends. RN AR \\ YA 1 make a close layer all on one surfaca | | 1 | | | “Billy, Billy, lonk at meS called Betty Cut-out, “all dressed up as a pirate lady.” She found her brother Billy in the little cave, with the tin supper plates piled in the corners for |treasure. Billy was poking sticks at {2 green bullfrog. A ! “You're pretty good!” admired | Billy | “Who are you?" {voice behind them {jumped two feet in the air utched each other's hands. Then isuddenly Billy began to laugh and pointed to a ledge above them. There sat a brown feathered hoot owl on his_roost. |, “Billy,” some one | “Come, Betty, to suppe I Billy ran to 'the big tre {lunch basket Do |laughed E mother, “up in that itree is somebody that got in our basket and ate the nuts off the cake.” The children gazed upward, and thero a fat gray squirrcl with bright eyes was laughing at them! (Copyright, 1623.) “Just Hats” By Vyvyan. asked a terrible and i was _calling. Betty and where th. ou know, Attractive Use of Taffeta. ‘Taffeta is drawn over this crown and shirred at each side, with ends fanned out over the short brim. Over this shirring 1s tacked a disc of shirred taffeta of another contras ing hue. thus making a very attrac- tive trim. R ] Braised Onions. Melt two tablespoonfuls of butter in a pan and add the onions peeled and cut In strips. Large onions are usually milder in flavor and cut to better. advantage. When the onions are a delicate brown and quite tender, season with salt and pepper and serve, E d-£0 Sexy -1 Betty and Billy | BEDTIME STORIES The Meadow Mice Live in Peace. How very few appreciate ‘What safety means until too late. —Nauny Meadow Mouse, When Danny and Nanny Meadow Mouse had finished putting a roof on |simple styles of this type that canlthat old nest of Redwing the Black- bird they had the most comfortable home they ever had owned. Inside they had a soft bed, and they had made that roof so that even in hard ain no water came through. Always when one was around. Danny would roke his\head out, look and listen carefully, then scramble down to the ground as fast as he could. They never climbed back to It without first making sure that no one was about. So_their home remained a secret. For a long time they lived in peace and comfort. They made little paths out in the grass of the Green Mead- ows. The grass grew tall so that it covered these, and made little tun- nels of them. This just suited Danny and Nanny. They could come and go as they pleased without being seen by watchful eyes. The fact there were very few watchful eyes near there. You see no Meadow Mice had lived there be- fore, and so Reddy Fox, Old Man Coyote and Hooty the Owl and Red- tail the Hawk never thought to look there. Never in their lives had Danny and Nanny known such peac it seemed too good to be true. They brought up two families in that ne home, and sent them out into the great world to make their living. In Tact, it was so peaceful there that Danny and Nanny almost forgot that it was necessary to alwavs w | Peter Rabbit was the first one to dis- | cover them, and even he couldn't find | their home. ax you alr | “I_never was £o hap 7 | life,” de red Danny evening Alsl he an Nanny were rting out to| look for supper. “I always used to think that the only place for a home | | was on the ground or in it. But I The Lost Playtime. is six years old and lively. He loves to make a train of | himself and nff, shuff along the polished hall clanking, ding-donging | and toot-tooting. | Now he's the engineer, head out of the window and hand on the thrott “Fire up, you, Jim the conductor ecalling, | 'Right,” waving his curt Now | flag | Sonny men | and yelling. Now he's “B-oo-rr-d signal to the engineer ahead. the brakeman waving _his and ng like mad, “Dan-ger-r-r. Red flag. Danger-r-r-r.” He's a busy train, no doubt about that “Sonny, stop that noise! That's surely enough now. Keep etill until 1 finish this letter and TI'll change vour clothes so you can go out and | play.” | Silence for a minute, perhaps two | Then Sonny begins to shuff-shuff softly up and down the hall. His mother writes on busily. The train | speeds up and the noise keeps up with it. Soon it fills the house and mother calls, “Sonny, didn't I tell you to stop that? ow stop it this minute. | Keep quiet until 1 fini 1t make another uproar I'll keep you in all afternoon.” The letter writing is re the sti! ss lasts for a fe min Then the low shuff-shuff hegins a the train starts like a muffied freight he's imed In Medical Parlance. I have discussed frankly but sym- | pathetically the difficulties of the| vernacular to the comprehension of the scientific physician. People fre: | quently complain that the language | of doctors Is beyond the ken of the, plain layman. 1 can and did testify | that the language of the plain lay- man is sometimes meaningless to the doctor, though probably it is so be- cause of misunderstanding, whereas the doctor mastodonic words are gometimes affectation. | | Sometimes, 1 say. A doctor en- gaged in private practice is con- strained to use all kinds of circum- spection and forethought and fre- uently to lle like & gentleman in {Benalt of his patient’s welfare. So When the doctor tears off a Barnum- esque phrase—such as “a cardiac condition, “meaning heart trouble—| Iwe must not forget that he may | be striving to keep some busy- body out of mews. mot mnecessarily | concealing his own groping for a omcealinE Metde " from folks who | can't get their alcohol without a | Rejuvenating Barley Water. A very famous French beauty once said that wrinkles belonged not to the aged, but to the negligent, and should be left to them. She warded oft wrinkles b; A 1liberal use of barley water which followed a cleansing wash with hot rain water and a little very oily soap. Barley water three ounces of pint of water un g0 the gluten 18 t It should be boiled in pan, or_hot water adde taken from the heat amount to make up the pint. The water is strained from the grain, cooled, and thirty drops of tincture of benzoin are added. It is wiped over the face with a tiny sponge or Dit of absorbent cotton after the face {has been waslwddand dr‘w; It should {Le used night and morning. 1f you can afford it, barley water baths are delicious. Three ounces of barley are thoroughly cooked in a lit- is made by boiling pearl barley in one til the barley is soft, horoughly extracted. a covered sauce- d when it is in sufficient | making tir | much as X tle water until they are soft. The liquid is poured off and later added to the bath water, and the soft bar- ley itself is put in a cheesecloth bag, which is thrown into the bath water and squeezed with the hands until as much liquid as possible is squeezed 4" frequently mention complicated baths of this sort, for I find that many of my readers have the time and the inclination to follow these directions. Such baths are cleansing and beautifying, though personally I have never bothered with any except sea salt, homemade bath salts or oat- meal baths, the oatmeal baths being s0 quick and easy to prepare. Barley- water baths are no more beneficial than oatmeal baths. They are cleans ing and bleaching and tend to make the skin & little firmer. The stranger solution for the face does prevent wrinkles, S Dol -Madison—With-darksbrown C., FRIDAY, By Thornton ‘W. Burgess. wouldn’t trade this home of ours for the best home of that kind that I ever saw. Not a single soul has found this new home of ours yet. Birds who build in trees and bush have more sense that I thought they had. I don’t see why we haven't al- ways bullt in a bush. It was a happy idea of yours, my dear.” “It {gn’t that it's in a bush that makes it so safe,” cried Nanny. “If a we were to build a new nest in PATHS OUT THEY MADE LITTLE THE GREEN IN THE GRASS OF MEADOWS bush it wouldn't be safe at The reason this one Is so safe is because it is an old nest that everybody Knew about. That is why nobody it any attention now. If it Was a new v would have discovered long ago. Everybody expects us to have our home on the ground That is why 1 knew right away th this would be the safest home we have ever had. There is nothing like doing the unexpected to fool people We have been loft in pace so long that I just know something is going to hay m. 1 feel it in my bones.” said Danny Meadow Mous: . 1823, by T. W. Burgess.) into the Chi around the onny. Come in her down where 1 can see you this afte You 1y for being so disobed to yon three times an suffer for it.” chis wt should n to tur; urves. Now, sit 1 you'll loxe Now we speak about it suffer the loss of his needs quite as ds his sleep and ) reason he was making t and up in just t H nd it wis not fair to kee d tell him t quiet t slip on his overalls and tm out doors at once? He doesn’'t need over. The loose ove s imself e The was b him_in a Why turn h ta 1 garden in hing to , there might be some e Laving h cssed as a £old buttercup, though we but to get out to play, no When a child is troublesome be- cause he wants to exercise his body wd his lungs it won't mend matters try to make him sit still keep quief. That represses nergy and as it must escape how it will find ways of expressing itself that will not be more comfortable for the NErve-weary grown-up. The cure for restlessness is more restle the child out. To dey not healthy mind. Nor will the adult who t doubt it, it prove it PERSONAL HEALTH SERVICE BY WILLIAM BRADY, M. D, Noted Physician and Author. flavoring of medicine, un beings are generally ent concerning thelr individual allments and avers to the publication of bulletins ever: time they wheeze or snee They cherish a strange theory that if one an’t achleve fame without adopting v flock of conventionalized symp- toms, it is better to languish in ob- scurity. The three things a man hates to have published while he is 11l cons us are his pulse rate, his emperature and his second mortgage. Hepatic insufficiency is medical parlance for liver complaint—what- r that may Le; it must be some- ing exceedingly indefinite, judging by the great array of bl nostrums which the doctor sought to prescribe for it. For a class fond of using im- pressive terms for simple things, doc- are exceedingly of their terms. v & doctor and some have written books entific papers about “starvation reatment,” when they mean nothing of the kind, but merely fasting. A mistake which I fear the doctors first made is calling loss of memory “apha Aphasia_means ] of speech; 1 is amn of memory Of course, and individual may have both. is be- (Copyight, 1923.) - - By Edna | Kent Forbes. eyes and golden-brown hair, the mo: becoming color will be dark brow k brown will bring out the ey throw the hair into relief—t is, show up its golden tints and r the contrast of eves and hair more pronounced. Golden ™rown, yello ind blege will do this clso. Blue and rosc-pinks always look well on brunettes. Tillis T. H—Do not squeeze black- heads, as you will hurt the skin. A formula for a blackhead powder will be mailed to you upon request and receipt of a stamped, sclf-addressed envelope. Twenty-two—Enlarged ankles are often caused by wearing high heel or any other kind of heel that throws the foot out of its natural position. Cherry Tapioca Pudding. Boil two tablespoonfuls of minute tapioca in two cupfuls of water until clear. Add half & cupful or more of sugar and a pint of stoned cherrie Turn into a buttercd baking dish an. bake for twenty minutes. Serve either hot or cold. Other fruits may be used in the same wa; Menu for a Day. BREAKFAST, Peaches. Cereal, Scrambled Eggs. Creamed Potatoes. Graham Muffins, Coffee. LUNCHEON. Hashed Veal on Toast. Baked Potato Cakes. Raspberry Blanc-Mange. Iced Cocoa. DINNER, Cabbage Stuffed with Chicken. Southern Succotash. Young Beet Greens. Browned Whole Potatoes. Cottage Cheese Balla Strawberry Surprise Gateau. Coffee, Hot or Cold. | 1go Limitea nderbuss { JULY 20, 1923. The Park Ave. News. Weather. Various. Exter! Daring Hold Up! Wensday aftirnoon Persey Weever Wwas coming home from the baker #tore with a duzzen drop cakes in a bag and some fearse tuff looking kid in & red swetter held him up in broad daylite, pointing his fist at him and grabbing 3 of the drop cakes out of the bag and running to beet the band. Sissiety, Mr. Charles (Puds) gotting his hair cut aftirnoon and arbe combed it over his eves look the funniest possible and jest then who did he see looking in the barber chop door but Miss Mary Wat- kins, and he quick tried to tern er- round the other way, making barber cut off a big hunk of hair he dident mean to, and now he looks o funny in frunt its_allmost impossible to make him take his cap off even in the house. Pome by Skinny Martin She I hate to have somebody, Or to tred with one bare foot rite on | a tack, {But the main thing of all I'd rather i wouldent, {Is to buttin my kid sister up the back | Be patriotic and stick up a flag for vour countr Little flag buttins for «e cheep on account of having av- V' ments on the other side. 8 Simkins was Jast Sattiday had making him tiggles Fearse my eers washed hy Lost and Found. Nuthing. Your Home and You BY HELEN KENDALL. The Kitchen Living Porch. out t kitchenized veranda,” invited a housewife whose neighbor had dropped in during the morning to get a pattern. And led the way through the house to the back porch, now transformed into an oor summer kitchen Come my { MOVING, PACKING & STORAGE the |and | Exs, rnick. | 1 i JTEy cr ond Ew. Ph rm i L u see I got to other da: why we go to trouble to make our front into outdoor living rooms, o on wondering the | £0 much | verandas | and tt froning when we At our very nda here cooking and doing osed k ch space rear v ept for in 1a hot incl all this po doors. M empty exc cher Tt is one of house on a warm and yet it was entirely unused. “So yesterday I put on my thin {ing cap instead of my dust cap, and {moved my entire Kkitchen equipment {out here, except for the gas Stove which is built In and cannot 1 1ged. Here is y little vegetables, you see, a i t 1ke making ¥ ning boare cor the fron the window two milk bottles »olest places in salads with to irc open (Th the ele lin through plug inside screened in, so [ don't in the window could be throusgh.) do overything ‘tual cooking. is going on I step out he cool and m, desserts or roll butter balls. The need to hang over a hot 9 that we have covered roasting t do away with basting. and cookers to do the drudgery bring my dish pan out nd wash the glass, silver and smaller {shes. It reduces my minutes the kitchen to a minimum and {only is cooler the ime a change o back to my cozy autumn more th tric g the but eve it for the cord to out here And even w tha the salads n o | fireless I even here When in the 1 ki e, “hen g0 cool ! By Henry van Dyke Remembrance and Progress. Remember the days of old.—Deut. xxiL7. There are two ways of showing at- tachment to the past. One is by sneering at tho present, finding fault with every new effort, holding back from every new enter- { an excuse for inaction, There have alv been some peo- ple of this kind in the world. If there were very many of them the world would probably cease to revolve, They are the old men of the sea, the heavy welghts whom the workers have to carry along with them. But the other way of honoring the past is kind and generous and beauti- ful. It pays grateful tribute to beauty that has faded, and the glory that lives only in remembranc 1t preserves the good things of former days from oblivion, and praises the excellent of earth by keeping their memory green. It is faithful and true, willing to learn, but not willing to forget. | Fortunate is the community which this spirit prevails; for there the old and the young are in har- mony. though not in unison, and the bright hopes of the future are mel- by contact with the loyal memories of the past. (Copyright, 1923.) VERSIFLAGE Tough Luck. For six long months pa had been trained to walk tip-toe around the houre, and speak as if his throat were strained, and act as quiet as a mouse. “Oh, hush, the baby Is asleey heard this sentence in his dreams. His wife had dinned it in so deep, and oh, he feared the baby’s screams. So now most careful was dear pa when he came home at half-past six. Ho never angered weary ma by any boisterous, rowdy tricks. He crept inside, upstairs he snooped, and held his breath near baby's bed. Then noiselessly his tie he looped, and changed his shirt and brushed his head. Then on tip-toe he crept away. he smelt the frizzling steak. pangs of hunger he did sway. A whiff of onions, oh how jake! Then horros—(but he cannot stop) he gives a loud, tremendous sneeze—the baby wakes, alas! poor pop. He has to rock him on his knees. WILHELMINA STITCH. The first English theater was begun in 1576; previous to that plays had been given on temporary platforms b erected in the gourtyards ofiona, not | prise and making odious comparisons | I = | la a wood chest, and | H GA A in hot days but gives | now I shall enjoy it | is i& 1w | { | | i | | ventent location KTORAGE, 'MOVING KRIEGS Sace To Columbus or Akro#, Ohio. 10 Washiogion, |RED BALL TRANSIT CO. 4w STEAMSHIPS, EDUCATIONAL DICKINSON SEMINARY co-educational sehos includes aud_Violin. Arts, Crafts, High i rupns healthful ot nt encouraged New gsmng " participate S100.040, containing bowling alleys und n being erected this 3 T toricn. Not o Very low rate seholarships. Opportunities i or worthy students. For en add JOHN W. LONG, D. D., Pres. T AND ACGTR York, New Jor TLANSPORT M( N AN, DRY KTORAGE FOR FURNITURE | 5 WESCHLER'S, €20 Pa. a METROPOLITAN 1 co., KING AND SHIPPING. 8 STORAGE (0. =B SHIPPING i 0] i R R, | NATIONAL CAPITAL STORAGE & MOVING CO. 34-42 U Bt. N.W. | | STORAGE | Potamae UNITED & MOVING ONES: M XPRESS SHIPPING H Bt N.W. _ Matn 3010. SPECIAL RATES ¥rom New York | NATIONAL HOUSEHOLD MOVERS Award Main 21 SMITH'S RANSFER & STORAGE OCAL & LONG DISTANCE MOVERS mooern FIREPROOF suiLoing| E CRATE, PACK AND SHIP PHONE NORTH 3343 LEGAL NOTICES. YTON GORDON, Attorn. 4 J THE ALY (Senl).. A trae: coby N H. BEACH, Cierk t. Clerk PROPOSALS DIOSATS FOI ld ot b fuils 10 exe awarded i < after will be conside proposal and the Sama will_he . July t and read ers can be & So ashington, 1 to: the Village L Md HARPER, To the Cradle of Civilization! ADEIRA—thenceto Cadizand Seville; Gibraltar, Algeria | and Tunisia—of Barbary Pirate | days; Egypt, Cairo and the Tombs; Haifaand Jerusalem; Constanti- nople and the Golden Horn. Greece and Italy—Athens, Naples—Vesu- vius and Pompeii. Rome, gay Mon= aco; Lisbon and its lace bazaars; Southampton and London. Re- turn from London by agy Canadian Pacific ship. By the palatial great steamship EMPRESS OF SCOTLAND (25,000 Tons, Register.) under Canadian Pacific management. Sailing from NEW YORK, JAN. 14th, 1524 Busilet and full partscalars on reguest Mediterranean Cruise Steamer Charles Macalester Marshall Hall, 50c at 10 A.M., 2:30 and 6:30 P.M. Maryland Chicken Dinner, $1.50 Mount Vernon, 85¢ (Admission to Grounds Extra) at 10 A.M. and 2:30 P.M. Indian Head Delightful 40-Mile Ride Every Evening at 6:30 C ¥ SPANS THE WORLD C. E. PHELPS, City Pass Agt. 1419 New York Ave, Washington Jacksonville AND RETURN Meals and Herth Included Some Rooms Have Extra Ch T DELIGHTFUL OCEAN VOYAGE Merchants and Miners Transportation Co. 1406 New York Ave. N.W. Washington, D.C Special Week End De Luxe Cruise S. S. “Midland” Saturday, July 28, 2:30P.M. Returning Monday Morning 500-Mile Water Trip Potomac River (by Daylight) Chesapeake Bay Hampton Roads Capes of Virginia York River Norfolk Yorktown Including Stateroom and Meais, X100 and Up ALL EXPENSES Special Features For Itinerary and Reservations Phone Traffic Manager, NORFOLK & WASHINGTON LINE. I St. Whart Fare, JAPAN in 10 Days Quickest Route Across the Pacific Fortnightly Service from Vancouver via Victoria, B. C. Empress of Canada Empress of Australia Empress of Russia Empress of Asia Largest, Finest, Fastest Steamers to the Far East CHERBOURG— —SOUTHAMPTON— —HAMBURG Largest, Finest Steamships on the St. Lawreace, 1%, 20d, aad 3id Clam. Excellent “ MONOCLASS” Steamers LIVERPOOL, BELFAST, GLASCOW, CHERBOURG, SOUTHAMPTON, ANTWERP PHELPS, ( Pasxs. Agt. ew York Ave., Washington CANADIAN PACIFIC on the journey, and you will be convinced that the Jowest total cost and most comfortable route is offered by Direct Ocean Ship and Shortest Rail Ride From New York Via Galveston to Austin Dallas \Waco Houston Beaumont San Antonio Brownsville I't. Worth Eagle Pass k£l Paso Corpus Christi Laredo ~ Cool ocean breezes, ample deck space and ' comfortable social %alls. Oil burning steamers famous for high standards of service and wide range of state- room accommodations. Fast through passenger and Freight Service to all points 7 Oklahoma, New Mexico, Arizana, and Pacific C MALLORY LINE , A. W. PYE, Passenger Traffic Manager Pier 36 North River, N. Y. ast.