Evening Star Newspaper, November 25, 1923, Page 79

THE SUNDAY STAR, Thanksgiving Turkey Now Printed In English on Bills of Fare in Paris Verbal Protests Have Been Made in Vain in the Past, But Publicity in the Press Has Pro- duced the Desired Reform This Year, 'and Americans May Recognize Their Great Holiday Bird—Incident of Chicken Hash on the Leviathan. THE RESTAURANT OF THE BY STERLING HEILIG. PARIS, November Thanksgiving day armistice a prominent American in Pa ith his handsome wife, pretty daugh- ter and a trio or quartet of guests to calm him down, has made a firm pro- test in this or that high-class restau- rant or lhotel because they claim to give Thanksgiving fare but hide the Thanksgiving bird under an alias! “Talk Turkey!" he bawls in good Americ (On every other day of the vear he ds and speaks French fluentiy.) ust I give thanks In French? Where is ‘roast turkey‘and ! the trimmings’ on this card of yours?" The worried head waiter points to the apot. “There, John,” his wife reads (she must humor him), ‘dinde farcie and sweet potatoes, patates au beaurre and corn—maise doux. It's all there. Stuffed turkey—dinde farcie “Dandy farce! [ suppose that's French for a good joke!" crabs the old millionaire. “Who's Malzie Doo? Some girl of yours, Bill? Pat at! At what? I won't pat Maisle! Here, there's just two honest men on your Thanksgiving bill of fare, cranberry and mince ple, without a mask! How did they get in?" every since r And so on. Sometimes he is in fine fettle. But oh this Thanksgiving day; to come the fine old patriot will miss | his fun. The fashionable Paris restau- rants and hotels will draw his powder! They will spread on their menus: American Style. nberry Sauce. Rweet Potatoes, Browned io Butter. Green Corn. Boiled American Beets, Drawn Butter, Chicken Sslad. Mince Pie. Vanllla Tce Cream. Or less. This notable innovation proves (once =gain) that, although the spoken word may be sharper than any two-edged sword (as married men afirm), the pen is mightier. The power of the press! * * x % EPRESENTATIVE FRED BRITTEN scolded in good loud language all the way across the Atlantic, on his re- cent voyage home from Europe, be- cause he could not find chicken hash on the Ritz-Carlton bill of fare of the Leviathan. ““What is hachis de volaille doing on & Shipping Board card?” he quoted. ‘Aux haricots verts! Have we got to eat in French? Let the Shipping Board distribute dictionaries with the nap- kins! Why must I have haricots verts with my chicken hash?" Tt is hard to see, In fact, why they tag green beans to the dish which is best by itself; but one thing is certain: Representative Britten cut no more ice by word of mouth than has done my old friend in Paris by making a scene In restaurants on each Thanks- siving day! But when the statesman’s chicken hash got Into the papers Paris sat up and took notice! Here was some- thing good to do. On Thanksgiving day. anyhow! The Paris papers have been fall of it, by cable and otherwise. Chairman Farley's pronouncement that tho Shipping Board would rather distribute dictionaries than attack the . elegance of the Ritz-Calton menu card by printing dishes in the TRYING TO - CAFE DE LA PAI American language has found sympa- thy but not approval. “It is well to spread the beautiful French lan- guage,” says Anatole France. the academiclan. “But dictionaries are illusion at feeding the face.” adds Paul Bourget, another immortal. “You will get knowledge best by try- ing the dishes.” London thinks differently. admitted that the formidable bills-of-fare at well known London hotels and restaurants have been re- sponsible for the restricted diet of many American tourists this sum- mer, while others were driven places where the “chow"” was listed in plain English. 6 One London manager says that in- ability to make out French menus drives tourists, without doubt, to or- der cheap. plain dishes, and entalls financial loss on the dining room: Yet they all expect French cook- ing!" says this other London man- ager. “It is the reason why hotels and restaurants have French chefs. Now, these chefs take their art very seriously. They should not stand for rough and abbreviated English de- scriptions of their creations or the classic dishes—which often have beautiful names, sometimes historic, and associations dear to the heart of the epicure.” * ® % X MO{\'SIEUR ACHILLE, at the Cafe- Restaurant da la Paix in Pati pointed out these last lines. He lis chet du personnel, takes orders from distinguished guests, and smoothes everybody's dlfficulties. “He puts his finger on the spot, that London manager,” says Monsieur Achille. “It Is a matter of gastron- omy, and not of the French lan- guage.” (The high academicians said practically the same thing!) “An epicure may not know French.” observes Achille, “but he is per- fectly familiar with most of the great dishes by their French names—which are all the names they have! And there are simply thousands of born Frenchmen In Parls, speaking no other language, who could not make sense out of half the names on high- class menu cards to save their lives! And there you are. How does a French dictionary help you with an epigramme of lamb? Its a lamb chop and a piece « tender breast meat, very fat. both breaded, served with bernaise and pont-neuf potatoes. But bernaise? It is a delicious sauce, looks something like a mayon- nalse, served warm sometimes, but often at the temperature of the room. and with a dominating perfume of estragon, an aromatic herb. Do’ pont-neuf potatoes tell more than pommes pont-neuf? It's like queues d’ecrivisses Mornay. You know that they are crabs' tails, but do you know Mornay? (Not the duke. the marquis.) That grand sauce was named for him, at the Jockey Club. And clvet of hare chasseur! You've got the whole translation; and sup- pose you know, also, the spicy-sweet- sour sauce chasseur? The civet, 1ad, to know it, you must eat it! Do as Paul tells you. Done with the blood, I know, I know, but that's all right. And the hare a bit “high,” that's all right, too. Uncle Sterling knows best! It s you to | PERHAPS THE MOST FAMOUS OF ALL EATING PLACES IN THE FRENCH CAPITAL. No French dictionary has raie au beurre noir in it. What if it did skate with black butter! And hom- ard thermidor is still a lobster. Fran- cis will tell you it is a hot dish and not at all like Newberg. It is some- thing like & deviled crab, the meat being shredded, done in cheese and cream (style of Lyon) and put back in the shell. Like a coquille St. Jac- ques. Which goes back to the crusades! I A cockle-shell (signs of the trip to foreign parts, beyond the sea), adopt- ed, first, by humble pilgrims, because a proud armorfal emblem. Cook up tasty cockles, star-fish, searoses, mus- sels, and even oysters in a big shell, with a creamy sauce, browned in the oven, and it's St. Jacques. Little shell fs St. Michel! * X x * French : INOW. take the sole Duglere and call it a day! Sole is a flat fish, neat and decent looking. not known to Amerlcan waters—so that our filet de sole is often cut from halibut. Duglere was a historically great chef at the Cafe Anglaie. 1 ate dishes from his hands in 1895, so have the story straight A Pennsylvania Quaker named Hicks came to France romantically, shortly after our civil war. He be- came great friends with Duglere, in Passy. then a village of the outskirts. One day, talking cookery, Hicks took raw tomatoes, made up that triumph of the Quaker cuisine in Bucks county—fried to- matoes with cream grav. “Dleu!"” exclaimed the high Parisian chef, “it is delicious!” But he never put it on his Cafe Anglais card. "It is a home dish,” he explalned—but, instead, took the whole thing for his sauce of sole Duglere, a new creation, while fishing out, before serving, the {more prominent cooked slices of to- mato, as too prominent! Even Joseph, at the Paix, does not know this. T have asked Felix of the Cafe de Paris about this big question of menus in French or English. “It is nothing in our young lives." he said. “Every waiter here speaks English and is able to describe in advance each dish the client may pick out, or to suggest, advise, encourage, interest. * * “Yet, all the same.” he sald, “when we have chicken hash, we call it chicken hash—for that's its name. It is essentially an American dish, like chicken ple. It is our quite simple rule—adopt the American names whenever the dish is American. There are lots such, mixed grill, rump steak, Irish stew, plum pudding. cranberry sauce, oyster cocktail, mince ple, sweet corn, scalloped oysters, what do I know? Then why make objection to purely French dishes by their names, like Chateau- briand aux pommes or tripes a la mode de Caen? “Would it, help,” sald Felix, “to write tripes in the style of Caet or Nantes duckling? We French have adopted many words used by Amer- ican sportsmen and practically all the games and sports in France involve a knowledge of English. Why, then. object to names of French dishes— in particular, when you are enjoy- ing French cookery?" FIND CHICKEN HASH ON THE FRENCH BILL OF FARE. THE-HEAD WAITER OF THIS - PARIS RESTAURANT, THE GRAND CAFE, EXPLAINS EVERY DISH IN ENGLISH, \ cream and butter and | | | THEY say that Chris Magee, on an arly trip to Paris, enjoyed par- | ticularly a dish of Parisian cellar | mushrooms (grown in the catacombs, | which, under, Paris, are vast, temper- ate, clean, sweet and empty, abso- lutely unlike the gruesome catacombs of Rome). The mushrooms were done In a speclal sauce—it was, exactly, at the Cafe de la Paix. The Pennsylvania statesman want- ed more. He knew the restaurant; he knew the dish he waanted—knew more about it than any one who had not eaten it! But he did not know the name. How do you say those things, mushrooms, It was long ago. The waiters then did not speak English as they do to- day, but they were the old breed (less like chauffeurs than at present), polite, friendly, confidential, helpful and empresse, as the French say; at- tentive, eager, earnest, yet without the look of being officious. They hung round the Pennsylvania states- man, dumbly straining to divine his wishes. At last the man who craved mush- rooms had an inspirataion. Taking a blank plece of paper and a pencil, he drew a good mushroom cross-section. “Get them! Many! Beaucoup! Just Itke T had yesterday!” The day before it rained. The wait- ers understood. With a last look at the mushroom picture and “beau- I coup,” “much,” “many” echoing in their memories, they hastened out into the boulevard and came back in ten minutes with a fine assortment of nineteen umbrellas for the valued client to choose from! Felix would smile. Monsieur Achille would find it old stuff. But, do mot forget, it was the Paris that men dreamed of! Good old Paris! When we get Paris quite Ameri- canized will you be glad to have set up another New York on the River Seine? The Latin Quarter is Green- wich Village. Montmartre has be- come the Great White Way. There is on automatic lunch at the Place de | I'Opera. ! Shall we give thanks for it? In the old days it was an event to seek and find Thanksgiving fare in Paris. Now there is a barrel of cran- berries in front of the groce Frenchmen disdain the white Algeri- an “patates” for “yellow sweet pota- toes straight from Baltimore.” While turkey at the central markets jumps in price to dearer thun the golden { goose, immemorial French standby as the festive bird. Let's put our language on menu cards. Frenchmen read the Herald, Tribune and Mail more and more for daily | news. Let's make ‘em speak the language. their Messages to Trains. A Ingenious device for delivering | messages to moving trains has been adopted by an eastern road. It consists of a long forked stick, with clips at the ends; a cord loop s hung on these fingers, which grasp it so tightly that a gale of wind cannot blow it off, but the trainman may 1Ip it off with ease. To this cord is attachpd the message. The stick is held out to the train with the fork pointing In the way the train is go- ing. The trainman simply holds out his arm and allows his hand to come between the forks of the stick and the string. The cord is loosened im- mediately and he carries it with the | | message attached away with him on|{ j the speeding train. Tremendous Rninf'all. E astonishing effects sometimes l produced by cloudbursts are well ! known, but not many trustworthy irecords of the depth of the rainfall during such occurrences exist. The following instance, therefore, pos- | sesses much interest. On August 6, during a thunderstorm in the Iiji Isiands, the measured depth of the rainfall in a gauge ‘elevated twenty- five feet above the ground was 3 feet and 1 inch. The rain continued thirteen hours, and owing to unmeas- ured overflow, the total amount re- mains unknown, but it is estimated to have been not less than forty-oi1e inches. TH Fountain of Bubbles. A FOUNTAIN of bubbles has proved a great attraction in.England. A machine is so arranged that 20,000 soap bubbles a minute may be blown with coal gas and sent up into the air. The beautiful effect in colors when the sun shines on this fountain may well be imagined. At nightfall arti- ficlal lighting and the use of colored fires add to the beauty and interest. The soap bubble Is” also suggested as a substitute for pigeons or glass balls in marksmanship contests. WASHINGTON, {1y coveted championships because of s D. C, NOVEMBER 25, 1923—_PART 5. g District Expert Solves Golf Ball Problems by Use of X-Ray Machine: Dr. Bruce L. Taylor of the Congressional Country Club Uses Science as a Sleuth . for Deter- mining Accurately the Flaws in Modern Equipment—Missed Putts That Have Cost Champion- ships Have Resulted Because BY GEORGE H. DACY. l F you are an expert, amateur or | professional golfer and aspire to | champlonship honors of your | club or district, submit all the golf balls that you expect to use in | | tournament play to accurate X-ray| examination in order to know thelr ‘innermost secrets and to protect | yourself against the unavoldable in- | accuracies that obtain on the putting green when balls that are not per-! tectly balanced and proportioned are ! used, if you would benefit by the sci- | entific search and research of Dr. Bruce L. Taylor, a popular Washing- ton golfer, who latterly has been | studying the defects of modern golf | balls. Dr. Taylor, one of the expert play- ers of the Congressional Country Club, has recruited his X-ray machine for the efficient dlagnosis of golf ball ailments, and the golf ball secrets! which the curious machine has di- vulged are the most extraordinary ever disclosed since science and the | ancient and honorable greensward | game initially were introduced. i Abundant ammunition to keep the | fireside lcague of ardent golfers in . all parts of the world keyed up tol peach-ripening temperature during | the era when Jack Frost reigns over green and fairway Is provided in the irrefutable evidence. resulting from Dr. Taylor's scientific tests, that most of the modern golf balls are as ram- bling and inaccurate as an fdiot's logic when they are putted toward | the cup over a fast and perfect green by a master stroke. The multiplicity of missed putts— | those bugaboos of the game of golf which demoralize the champion and | take the heart out of the dub—now has a cannon-proof explanation. The fault is not with the player. It Is due to the uneven balance of the ball, which may go through antics like an animated contortionist just as it rolls abreast of the pin. and instead of sinking into the cup may run far astray from Its straight course. ¢ Alibis for missed putts—the short DR. TAYLOR SUBMITTING THE GOLF BALLS TO BALANCE TESTS IN A SHALLOW DISH OF MERCURY. the ten has a perfectly round and evenly balanced core. The cores of the nine other specimens are lopsided, oval and egg-shape and distorted in some cases to a form that makes them look like a loaf of bread. When you stop to appreciate that the golf ball obtajns its balance and uniformity of avoirdupois from the two. three and four footers-—have|center, you will understand immedi- previously been as numerous as the birds of the field and quite as varie- gated. It may be that the Ananiases of the | golf course will pounce on the results | of Dr. Taylor's investigations as new and novel reasons why they never grow out of the century score class. Notwithstanding the undesirability of adding to the category of alibis which the duffer golfer of voluminous vo- cabulary likes to use, it is all-impor- | tant_that the golfing fraternity In general be completely advised about the vagarles of popular golf balls. * ok % R. TAYLOR has been playing golf’ for ten years in the District of Columbia, having been a member of the Bannockburn and Indian Spring country clubs previous to his lmlll-‘ tion with the new Congressional| Country Club. He has played over more than 100 courses in the United States and Canada and today ranks as one of the outstanding amateurs | of Washington. From his earliest intimacy with the complexities of modern science, gained in the lab- orartories of his alma mater, Dr. Tay- lor has been keenly interested In the study and solution of difficult techni- cal problems. Thus it was that he mobilized scientific facilities to aid him in mastering the puzzling se- crets of golf-ball actions when he ran to earth a number of golfing riddles which never previously had been solved, In addition to participating in many tournaments, Dr. Taylor has been a sclentifically Interested spec- tator at many other important com- petitions where the best of the interna- tional golfing celebrities crossed clubs. For several years now he has been a student of missed putts. Time and time again he has watched the little gutta percha balls stroked adeptly by master hands run straight for the cup, and then as they lost momentum curve away from the hole in most unorthodox tashion. He has seen notables from this country and abroad lose titular honors and great- short putts, ranging from eighteen inches to three or four feet in length, which were not holed out, due to per- versity of the puzzlesome balls, which, just when they were due to continue In straight line to the hole, would roll astray. Finally, the Washington golfer came to the conclusion that the error of the missed putt rested not always with the player, but sometimes with the ball. That is the “how come” of his unusual use of the X-ray machine to ald him In the determination of what was the matter with the golf balls. He selected ten specimens of the leading makes of golf balls used com- monly in the United States, England, Canada and every other place where golf 1s a popular sport. He made two pictures of each of these balls. The first view showed the ball lying with trade-mark brand directly in front of the X-ray tube. Then the ball was shifted -at right angles to the original position and another negative was exposed. The twenty plctures which resulted tell one of the most interesting tales that Wash- ington golfers have ever had an op- portunity to listen to. - The pictures show that only one of THIS GOLF BALL HAS A CORE WHICH LOOKS SOMETHING LIKE A LOAF OF BREAD, tely why many well executed putts a L. Wrong on greens that are as per- fect as expert workmanship can make them. The ordinary golf ball has a liq core—a resilient, rubber-like material belng used as a central lining. The nine golf balls which Dr. Taylor photographed that has centers of this type evidence great distortion and misshapen The tenth ball, which showed a perfest core, was equipped with a solfd rubber genter, in corporated. core: * ¥ ok ¥ THI—,‘ bands of rubber that are wrapped under great tention around the central liquid average golf ball exert such pressure that they destroy the spherical form and accurate shape of the core. When popular balls pholographcd' which metal filings had been in- | core of the| cury test had been subjected to hypo- ;ut-rm!c injections of heavy material, { which balanced their distorted cores according to the evidence of the X- ¥ pictures. Evidently the manufac- turers of these balls submitted the specimens to mercury balancing tests after they were completed. Then evi- dently a hypodermic syringe was used to inject some material beneath the surface of the ball that was lightest If you will study the accompanying pi , vou will see the injected ma- terial showing up quite plainly be- tween the core and surface of the “doped” balls. The chances are that the counterfeit balance secured in this way would not be permanent. It is quite likely that under heavy serv- some distribution of the injected ballast might occur, which would counteract its beneficial insertion. The golf ball with the fluid core has long been popular in America and abroad because its use is produc- tive of great distance off the tee. The 1 s very lively and resilient and like a base ball, which is equipped with exactly the right amount of rub- ber core to make it sail the farthest | when clouted resoundingly by some heavy and expert batsman, will travel long distances over the well kept turf. The use of the liguid core golf the Ball and Not the Player’s Stroke Ran Astray. | the critical and serious golfer de- | mands—some of the bad effects of the misshapen center ball may be over- come. This solution is not generall practical because a storm of protest would Immediately develop at ever: | country club where this control meas- ure was tried. The practical remedy is for the leading golf ball manufacturers to | experiment until they devise efficient means of eliminating the existent errors of the liquid-cored golf b Dr. Taylor recommends that prom | nent golfers have the balls that they use in tournament matches X ! in order that the chaff may be culled from the wheat and only balls equipped with perfect cores be em- ployed. He also suggests that the United States Golf Association should draw up detalled specifications for golf balls, which be used in tournament play ball has an official, standardized ball. Tenn uses balls of certified size and welght tor championship play. G put up the bars. All that is required is that the golf ball must not meas- ure less than 1.62 inches in diamete nor weigh more than 1.62 ounces. The ancient and scientific gam which the Romans first played thou- sands of years ago allows the differ- | ent players to use any balls that thes wish for competitive play. Consider- ing the rigid rules and official quirements, which complicate features of a golfing battle, the | ity regarding the ball is the {mpressive. Dr. Bruce L. Taylor conducted b tnvaluable golf ball investigation entirely for personal satisfaction and the good of the game. He sportsman who believes in the eth | and etiquette of golf. He is desirou: not only of maintaining the high | character and admirable reputation of the game, but also of improving them. He is absolutely conscientious his belief that all American golfers | should be informed about the liqu | center ball and its scientific lack balance. He contends that golf bail | manufacturers should either admit most lax- more f has never 2 | the deficiencies of the current crop - | of balls or else efficiently repair thei | shortcomings. Wisely enough, he | not permitted the publication of names of the various golf balls whic} | he has tested. However, he says t | unless something is done very soo | to right conditions in the golf bal world he will give all his data 1 | the golfing public. | If you are an adept golfer | wish to insure vour putting agai the possible vagaries of unbalance balls, you can follow the test method outlined briefly hereafte: | where you do not have ready agcces to the use of an X-ray machine to detect any errors which may be pres- |ent in the rubber spheroids. Pur- | chase two pounds of mercury, which will cost vou approximately $3. Place the mercury in a shallow dish exercising particular care not to los: | any of the heavy-weight fluid. wh WASHINGTON AMATEUR INVESTIGATOR MAKING AN EXAMINATION OF GOLF BALLS TO DETER- the cover of the ball is put on and a machanical press is used to hold it in place until it sets and hardens, the core of the ordinary ball is wholly inaccurate. When the ball is re- moved from the large press, this core distortion may even be transmitted to the cover. Dr. Taylor used a carefully gauged and standardizea vice with . broad jaws, which he used as a caliper to measure whether or not each of the | specimen balls was a true spheroid. He found that all of the balls showed appreciable surface irregularities, which would also operate against ac- curate putting on perfectly smooth and level greens: In order to check the results ob- tained from the X-ray photographs, the amateur experimenter next float- ed the test balls in a vessel of mer- cury to ascertain their balance prop- erties. Four of the ten specimens evidenced the desired accuracy of balance, one of these being the ball with the solid rubber core, which had ! proved perfectly round under the X- ray examination. Although all of these golf balls—none of them were “floaters”—would sink when placed In a bowl of water, they would float in mercury. The balls of perfect bal- ance rode. the miniature mercury ocean as smoothly as ducklings pad- dling about in a small stream. The unbalanced. balls toppled over when plunged in the mercury. Thelir heavy sides would stay at the bottom while the lighter weight sections would re- main exposed above the surface of the liquid. Each ball was identified by special marks and its actions were carefully recorded. Two of the balls which showed the @cairod Dalasmee In the basin of mer- MINE WHAT THEY ARE MADE OF. many millions. of dollars, for they have had to go to the additional expense of lengthening thelr courses to corre- spond to the liveliness of the ball. * k% % (O the ordinary grass green, which is not closely clipped and groomed for tournament play, the use of the liquid core golf ball is not so cbjectionable. Under such circum- stances the longer grass and the more uneven surface, to a certain extent, compensate for the unequal balance of the ball. This leads to the as- sumption that by not cutting the greens so close or by not keeping them in the best of condition—which | A “DOPED” GOLF BALL. IT HAS BEEN BALANCED BY INJEC- TIONS OF MATERIAL BE- NEATH ITS COVER, ball has cost United States golf cluhs’ is as tricky as a sneak-thief in | ting away from you when you le expect an attempt at escape. The one by one, float the golf balls whic you wish to test in the mercury batl A ball of proper balance will rid: the sea of mercury quietly 3 smoothly. On the other hand, th: ball that is unevenly balanced will bob about like a cork sinker when a hungry fish tries to steal the bai from the hook. The heavy portion of the ball will turn to the botton while the light-welght section bob to the top. The amateur golfer who applies the mercury test can reservc the perfectly balanced balls for tour- nament contests and important matches. Ie can use the unbalanced balls that will not putt true fo practice. ENGLAND GROWS BEETS. Yield This Year Estimated ! : Reach 150,000 Tons. i From the London Mail. The ecxperience of the war I caused a quiet, but solid, movemen !in favor of the home production ot sugar in Britain. Each year farmers {have recognized from practical -x- {perience the benefits accruing from sugar beet cultivation, the knowlsdge lof which they have spreal among tiemselves. Without special experi- ence the sygar beet Is being grown in Britain in ‘bulk quantities (150,000 tons this vear), with a yield an acre and sugar content #t least equal to foreign beets. Eut for some years the manufactyring side will be ‘experl- ** mental