n...
.
EN
CABINET
mug. 1'31. “intern Newapapar Union.
I
All man whom mighty genius has
used to a proud eminence in the
”rid luvs usually some little weak-
a which ntprata more toriaplcuoul
the contrast it presents to
“It [ennui cl: aracter. —Ulckena,
i
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i
‘; Mushrooms may be found in ms.
ms and moods until the frost kills
HOUSEHOLD HINTS.
them. Many varieties
may be dried and used
l for flavoring sauces and
- soups during the winter.
i if an abundance is found.
i prepare a few bottles of
niu<hrooxu catsup; these
a
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will make mos: at}('ept..
@ nldt- gifts to the fl'lt‘llllv
who enjoys the iinvnrw‘
rPct the mushrooms in a' Jar or bowl.
mmkie with Filll, let stand for,
two days, squeeze out the unit, will,
when and vinegar and ctmk until the;
wet l~l~1'.‘l~
This
immhrooms make a thick.
[armed catsup. lluttle and seal.
I'll! her-p for yezrs
A tuo or tlltt-v-imtlnd coffee can
malt-w a line receptacle for holding
Mince. parsley or other greens. E\en
villi-d lettuce may be revived by
“June tmd placing in a covered
can in the ice chest. Parsley kept in
I glass jar will kiwi! fur two weeks.
Take out, wash and ra'um to the jar
once or twive An) wit-ii fruit keeps
better if 8Pli,'il'l plain-r or
0le till ll
plate: if heat-ml in n dV-‘h the, her»
ties are crn~fiml and soon spoil.
In cooking.- ntqy of the succulent
green regent-Les. wit simuld not be
added until Hwy: are ready to be sea-
Wed Peas w hing sweetnesé, they
I:- supplied with a teaapmnful Of
Mr to trim 'vl. this limit. much lili-
yrnrln: tl:e‘-1‘:.~-u.r, ’
Mexican $:ramb!ed Egan—Put a
fined green peppvrs into the oven to
MS! until the skin): may be easily
-r
it
i
unmoved: peel iiil'l rhnp removing the ‘:
Me and veins. tlten boll until ten-
,O-r in a Very little boiling water.
Season well with butter.
Beat six cars, add salt and
peppers, stir for a moment in
butter and serve hot.
3 tablespuonful of butter "takes a
bitter hall or pat of good size.
Pnpovers may he used
1m- fruit or creams, and are much
more digestible tlmn rich pttfiiry.
Litrdfmns fur lnrding should he cut
1mm the purl; next the rind. They
re easier tln'a-wir-l and do not break.
Mustard semi :imi nuts area 200:!
flavor for a t-lmuzc in chicken salad.
the
but
7726’ K“ CHEN
CABINEW
\'. t
a‘3rl‘bt. 1922. izn \Hvspaper Unim.
Simplicity and trreatnuss are syno-
nyms. Only tho truly fire-ill are Krext
enough to he awupie. 'lrue gren'nvsu
ronaists in ll"lIlK a gum] né-izhlmr 70
we family next door/Thomas Dreicr.
TIMELY succasrlons. g
t
n .
.
Cut a slice of suit pork into
Old brown in a (loop kettle. Add thrve
medium-sized potatoes
and one onion, put through
the meat grinder. Add
alt and pepper, and
redge with flour; cover
with boiling water and
simmer until the vege-
tables are well \oookod.
Add one and one-half
fit: or hot milk, a small piece of
finer and nerve with toasted crackers.
Beet Relish—Take one quart of
' abuse Ind one quart of beets finely
chopped. add two «tuituls of sugar, one "
suit, one-halt ten-
“.oonful cayenne, one teaspoonful of
m pepper. one cupful 0t frerh
grated horseradlslthmlx with enough
Mar to make of the right consist-
ency and can cold.
Whit. Grape Preservea.—Squeeze
Vent the pulp from white grapes, and
m in a double boiler tntlll soft
wash to separate the seeds easily
by. pressing the fruit through a col-
under. Add the Kidns tn the Seedless
pulp. measure, the mixture. allow it
(up and onevlmlf of sugar to every two
tablespoonful of
minis of grapes . and cook the mix- f,
tune for fifteen minutes. (‘au and seal,
Orange Jelin-This is a thrust con- '
mlent sweet to have on htnd for
my occasions. Remote the rind ftmn ;
into large orange and cut the rind llilu
thin slices.
the rind into thin strips;
with one-quarter of a grapefruit. Cover
with cold 'water and let stand over—
night. In the morning: turn into a
granite pan and simmer for an hour
or more until the rinds are tender
enough to he pierced with a straw.
Brain in a Jelly bag without squeez-
Inz. More nan-r may he needed to be
added during the cookingp Measure
the Juice with an equal amount. of
3 'nagar and cool; until the juice forms
think drops on the edge:- of the spoon.
Pour into gins.» .4 and when cool cox er
inn paraffin «
Wain Sandwiches. ——l'ut thtouzh the
mt chopper alternatelv n few raisins
and a few pecans or \va‘nut meats un-
til 2 cupful of uncb is: uSed. Add a
“I of salt and lilcnd with enough
. cream to make a mixture to
”a. Raisins are better if steamed
‘m using'/ .........
dice -
as shells -
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Cut the orange into slict-fi, 3
trial the Juice of half a lemon and cut 3
do the some,
THEY fiRiGi—iTEN THE HOURS
SPENT WITHIN THE HOME
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l'l'ill.\' the walls of home. cheer-
ful breakfast coats and frivolous
neziizees continue to help us
start the day right and spend it»:
leisure hours in comfort. Tilerepreily
garments show no radical departures
from the neglizees of yesterday—they
still include Japanese and Chinese
casts and lzlntotios. _inckets and coat<
in soft Colors in which its and laces
join hands with rihho..- and flower<
to make the ulriest of garments. But
the smwon stt‘ikrs ..: mm: nmc lty pre-
senting us “5th tit-gllcees mode of
hint-k crepe de rhine- \\ iili lint-k frinL't'.
or lure or panele of Longt-tle u< tier-w
native features, and to wing rvlim‘es
this fill—lllilt'k on some of lliP ninth-ls.
(tillers silo-u. 'ty
5.
Sillitll main“ rust-c in r.
at the bottom of pant-is.
tzvglizee sent mer by Paris
is more cheerful and more promising.
It i< u clip-nver made of fitting in high
colutu and.ornamented with applique
fin“ er: in ~ilk or embroidered ll“.
incl} colors. ’ hey are simply a strip
of rath.e, tutu.- as long as the slip—
colors set
Another
over, and folded midway of its ;
length. The neck opening is cut out!
at the fold, as in slip—over blouses. tin- 3
lt‘llf‘tl with buttonhole stitch in heavy :
silk and fumished with cord or rib-‘
hon ties at the front. A little drapery .
on the hips at each side takes up the .
mg: of the side seams.
The Simple neglizee shown here is
a fragile affair that does not concern
itself “ill: the llllilll‘l‘ of warmth. It
is made of pink crepe do chine. lace. 3
rihlmn and a little figured georgetteul
:.ml is worn with a petticoat of ther
\iililP fabric 0(1ng With lace. Thel
Hip employs filP! lace “'Hh georgette
,ln :1 narrow iu-rder. and satin ribbon
to make a becoming companion piece,
and the satin mules and silk hose an- l
nnunce their fitness for such fine com-
pany. "
m..-
I
TAILORED DAYTIME FROCKS
RIVAL THE COSTUME SUIT
l “__.—__..“-
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It
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V.
- _:
LL in the blue, unclouded
WP ather" of autumn we shall
F90 Such handsome examples
of the tailored dress as that One DlC‘
tured hete. usurplng the place of the
costume suit. thn the air is keen
a scarf or small wrap, or a more
choker of fur. will provide that note
of warmth that may he needed.
Fashion. having determined upon
simple lines in day-time dresses, de‘
crees that: their decorations shall
make them interesting. The most is
made of opportunity for embroidery,
or other embellishments on them, and
sashes or girdles have become impor-
tant. In the dress pictured the sash
is of very wide, hrocaded ribbon,\fm-
.ished with a deep fringe, and the em-
broidery on the bodice and skirt is
ingeniously placed to make a setting
for it.
Thelengthotthisdreusciualmg
U
a criterion of the mode in tailored
frocks. The embroidery is simple and
used with a refreshing raterve, in a
season that presents many examples
of over-decoration. Any of the usual
wool suitings ,may be used for it. with
the refers on the bodice and the
sleeve facing made at satin or of rib:
bon'like that in the sash.
In considering a new day-time froclm
it is worth while to take note of all
the important style points that dia-
tlnguish this season; the prominence
given to new departures in the shapes
of sleeves, nan-ow fringes of monkey
fur and silk fringes, new neck lines.
girdles or metal, beads and compo
sition.
. boiler.
E slowly. cooking half an hour, or
; it convenient. Many persons coo’
,1cups cold white fish
‘ l cup shredded cod-
CORN "MEAB MAY Basaavr-zo'm ,
,mrraaatvr APPETIZING manna
' J.
Fish Ball. in Which Corn Maai in
(Prepared 2;! the timed State. Department
of Agriculture.)
Most persons who eat a noontltne
dinner like at least one hot hearty
dish for supper. Thoae made latticly
of corn meal are not only nourishing
but very appetizing as well, when
made by a' skillful cook.
When mush is called for in a recipe
the following method of preparing it.
recommended by the, experimental
kitchen of the United States Depart-
ment of Agriculture. is euaier and bet-
? ter than the usual way—that of bring-
ing Enter to’a boiling point and then
stirring the meal into it:
Lumplooa Corn-Meal Mush.
,Pnt the corn meal. cold water and
salt together in the. top of a double
No stirringis necessary. For
. the top of the- donble boiler into the
lower part and allow the mush to heat
user.
it
for four hours. Just before serving
remove the tap of the dmtblc boiler
from the lower part. and boil the mush
for two or three minutes. in boiling
it at this time there is no danger that
it will lump. and this extra cooking
improves the texture and the flavor.
Cot-mMoal Fish Balls.
corn-meal mush 1 egg
1 tablespoon butter
Pick over the codfish and soak it to
remove salt. if necessary. Combine
the ingredients and drop by spoonfuls
into hot fat. Drain on porous paper.
These codtish balls compare very fa-
vorably in taste with those made with
potato. and are prepared more easily
and quickly. The mush must be as
*meat, finely chopped. and the season-
an Ingredient Make a Hearty Dish.
dry as possible. This makes 12 fish
balls.
Corn Meal Mush With Pork.
I sound lean pork, 1,5 teaspoon pow-
put meat and part derrd sage
bone “inter
l Rhiannon salt
Cook the pork in water until the
meat can be rcmovcd easily from the
bone. Remove the meat, cool the
broth and remove the fat. Reduce the
broth to about a quart, or add water
enough to llrlnl.’ it up to this amount,
and cook the (nth meal in it. Add the
lugs. Pack in granite bread tins. Cut
into slit-cs and fry. Ber-f may be used
in the some any. This serves six
people.
Corn Meal Sift-apple.
i pig’s head split in 2cups corn meal
haired! Salt and 8
Pollen: the foregoing directions for
«ac—king corn meal with pork, but use
double the amount of water.
Cheese Pudding.
I quart boiling water 55 pound yellow
1 tablespoon» salt corn meal
lé cup mzik 1.1; pound cheese
Into the boiling salted water pour
the corn meal slowly. stirring constant-
ly. and allow it to boil for ten min-
utes; tin-n add most of the cheese, and
criok for ten minutes more, or until
the chwsc is melted. Add the milk
and cook for a few minutes Pour into
a greased baking dish, and brown in
the oven. This dish is imprtlvcd by
grating a little hard cheese over the
top just before it is baked.
This pudding (an be cut into slices
when cold. and fried. This serves four
to six persons.
MILK As SOURCE or
ENERGY AND PROTEIN
Each Child Should Have at Least
One‘ Pint Each Day.
O
-Digestive Organ: of Healthy Adult Do
Their Work Better With Some
Solid Food—Value of Milk ll
Shown in Table.
(Prepared by the United States Department
of Agriculture)
It is a commonplace saying that
ntiik is a perfect food. This may be
taken to mean. say t-pecialists of the
United Satcs Department of Agricul-
ture. that it contains. first. materials
that children need for growth; second,
materials that song; and old alike
need for the upkeep and repair of their
body machinery; and, third. materials
that all need (or fuel. to provide them
with heat and with thecnergy neces-
sary to; work. Such a statement
should not be understood to mean that
milk has these ingredients in such pro-
portionl that it can serve satisfac~
torliy as an exclusive food for a grown
person or even for a child. To the
growing child, however. no other food
can satisfactorily replace milk as a
part of the diet. Each child should
take a full quart of milk each day if
possible, or at least a pint without fail.
While a healthymdult could live on
milk alone for a considerable time,
the digestive organs do their work beh‘
tcr with at least some solid food. Too
large a quantity of milk alone—at least
four or the quartz a day—would be re:
Quired. Nevertheless, milk is much
more than a beverage. The following
table shows that milk ranks high
among our common food materials as
a source both of energy and of pro
iein.
Protein and Energy Value of Mill.
Protein Value Energy Value
1 quart (32 ounces) of 1 qt. (32 ounces) of
milk contains an milk contains a.-
much protein as: much encrgY 881
7 ounces 0! slr- 11.3 ounce. of
loin steal; sirloin steak
6 ounce. of round 14.9 ounces of
Iteak round atealr
8.6 ounces of fowl 14.5 ounces fowl
«Lz‘average egg: 0 average e833
Milk and milk products can be used
interchangeably with meats and eggs
as a source of protein. A quart of
milk contains as much protein as five
ounces of dried beans or a twelve-
ounce loaf of bread, and while the
legumes and cereals are considered a
cheap source'ot protein it should be
remembered that. their proteins are
not so completely utilized for tissue
building as those in milk. meat and
egg.
CELERY FOR YOUNG CHILDREN
Satisfactory Way of Serving Tender
Pam Is in Form of Sand-
wiches—Salt Lightly.
..
Young children may be given the
young and tender parts of celery and
lettuce, tr satisfactory way of serving
them being in the form of sandwiches:
For this purpose salt lightly and chop
or cut the celery into small pieces.
COMMUNITY SINGlNG SCHOOL’
Secretary Waliape Says Music Is One
of the Good Things of Our
Civilization.
Ila ve vou music in vour home!
Are you making an ei‘i‘ott to supple-
ment the splendid oil'crings of the pho—
nomuph record and piano player roll
uv‘lth home pruducmi vocal and infirm
mental melody?
. “‘1” there he a singing
your community this full?
“(hind lu‘ldt‘ in the {arm home will
contribute much toward a wholesome
contentment and a happy family life,“
Secretary \‘i‘alince recently wrote in
response to a request for an expres-
sion on the subject.
“Music is one of the good things of
our present civilization which, in com-
man with other blessings. is as readily .
available to those who live in the open
country,as to th‘oEe who dwell in the
cities.
“in the old days music was .an im-
portant factor in rural community
life. Many of us remember the old-
fashioned singing school.
“Community singing should be re
vived generally.
"The township music teat-her should .
be working in every community." ‘
WAYS TO SERVE VEGETABLES
Simple Mothodc"Aro Better for Chil-
dren Than Complicated One.
Like Scalloping. '
School in
Vegetables may be served either
quite simply seasoned with salt or
witb‘a little milk. cream, or butter. to
Limprove or vary the flavor. Oil may
be used to dress greens instead of but-
ter, These simple methods are bet-
ter for children than complicated ones
.like trying or scalloping. _ For the
smallest children, chop finely such
vegetables as greens. and if the
tougher portions of other vegetables,
Such as the skins of green peas, are
found to disagree with a child. re-
move them by putting the cooked
vegetable through a sieve. Do not
give small children such vegetables as
rat? radlshes or cucumbers, which
might. easily be swallowed in large
pieces and not digest welL
[10202317010 “o
o (gt/email!
Disinfect all cesspools with cop~
peras.
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Granulated sugar is cheaper for
general use.
0 C
n a .o
For making hot or iced chocolate,
keep a chocolate syrup on hand.
0 0 i
The best way in which to use the
cheaper cuts or meat is en casserole.
t 0 I
Left-over coffee gives a nice litm-
or to chocolate cream pudding or pie.
3“ O
\
I: fudge is beaten with an egg
- pulled down on thd head and sub—
l
THE ill TO WEAR
Styles for Stout. Short, Slender
and Other Types.
is not likely to be becoming to many
perilous, especially to those who are
no longer voung.
The most successful childs hat is
the soft, pliable kind vhlch may be
lected to more or less rough treat-
ment without very materially injur—
ing its looks and wearing qualities.
Stiii', fu's‘sy hats have no place in the
wardrobe of the child.
For every-day wear, a tamuo-shan-
ter made from old dress skirts, coats,
or other woolen materials will serve
well.
FURcTRiMM ED MODEL
~ _ (ions,
1 meeting
2319;100:714, i921 - .,
HAD IDEA or STEAM rowan
Ancients Believed to Have Tho
of Its Possibilities—Unfortuuae
French inventor.
It. is written that the clrlr‘r llx ,,
Alexandria, Egypt, rccngnizcd
to he knoadcd by the fingmx
Ugh.
9“” Mancunian. 5‘93 Not Becoming devices to lllllflll'ult' its action :r» . in.)
to Many Persons—Headgear for as tau 1;. C. it .llSn “a; twill. {333’ 1'
the phildren. lemme of the (digital-cling; my. "y :
—--- the Nile \dllt') that the vow: t, “3
When choosing a but consider well non. famous ilttnug’lamzl lltt- ‘i. :3.“
the following points: rum-an (‘I‘lllllll‘ll'\'_ l‘t‘dllY lmd in . w.
A stout woman. generally speaking, i from u simpp. Mm,“ 5mm,“ ‘wl
must; “‘98? a “1081‘ brim than the' which it fulrlv \vitistiml ll 3-3 3'3
slender one, since width in the brim fame. . V '3 ‘ ‘ ‘0
and height; in the crown will tend vawrons “”11“,“,"1; ”H,
to overbaiance roundness of the tat-e, lmtl hugnn to t-nznz'u tin-L 3”"
Tile short, slender woman with a lliliilghts ”3' ,.,.,..,,,,\3,. hm)!“ "i?
small face should almost never wear the ('lil’lsiiny. H.“ “h, m i-- r.v .333
a hat with :1 brim averaging more it :lpluzll‘c ”m, m H", MW “If
than three to three and a half lllCllt's mmlrl of a 4”,“, Mi ,, " .«. ‘i
in “'lllth. ll'“ I’ll l‘. lid-(l\ lll" n 1‘“, '
The long—faced woman, «Spec-tan}, i-‘ icmiman n. .mui t on. it n» 3 3 t
if she is tall, should avoid the tall 8: mndtl. li;- um. ”gm“ "”
crowned or tall trimmed hat. She W‘I‘iiruL slum ful‘uiil‘r] f._,.' "
hwy, however, wear a wider brimmcd 'W'wd Midi}. ,....,,;,, m. .4 I,” ’ ’4
hat ,than' the Short. slender woman, ”1- H liliilltrn dummflmtn' r "
The tall stout Woman is often stun. "iIL'im- nn~ gm. 3,, 1,. ,7,” -. 1,. ‘3
hing in a large lurinimed hat. because Wi'fiim of ii!” \f7,:_i( 4,. , _ "”
her, height makes it possible for in: ”l" Pistons "1' um. i. , . 3 3 ,N‘
to wear a but which would make the “n “w from uhn. . , ‘3“
sh , stout \vmnnn appear grotesque. ”H“ virtm nuts-3 I 3 3‘ M
Hats with mushroom brims belong “'M‘l’ 5" «a» . ,, , ”h
Bntirely to youth. Downward turning~ it "W1“ f-H ~ 3 , ""
lines in the. face are .not desirable, and “‘"W‘fi’m‘l I" . 3 3. :"r'
should therefore not be emphasized by fiv“. n“ a " " , 3_ 3 “‘5
dounnard turning lines in brims or a “hall! " ' I “3
hats. injtlrr-d , 3. 1' y”"’
hlr the person who wears glasses, 1"”"0" 1,, "3"
hard lines and edges in hats should A! ; , Wm,“ he_
he studiously avoided. An edge may camc- ' w... . hml WW“-
he softened by a bias fold, a ribbon "‘1 f” “““‘- “"«H ”W dmil \\'.\\' in
allflhtly fulled, or a hand of for. it. and w . ‘. unit-ti it “\i in HM :lr-
A hat with a stiff monotonous edge 5“”! 3"" "‘ 3““"" \‘m‘ it uh nd.
SUCCESS MUST BE PAlD FOR
Hard Work and Sacrifice of Nlany Un.
necessary Wants Are Part of the
Purchase Price.
The mind is the «only fur-v- M
lure that doesn‘t wear out "v
Your mind makes your work .tvni
work makes your mind. Tl r
your mind is (-\ercisu.l the gr-
HOW-Q.
T lit‘i‘t‘ftll"? ' the ltu<inc<c in
you would S‘iif‘rt-Otl tuneup,
The one tiling in roalizc iv tlsnt
mind is :t lilac-lune \Xlilil’l «mu.
motion along lllc right iinm will
success a certainty.
You want «it-w“.
if you are “him:
it. And the prirr
the sacrifice of all min l‘ mini...
All your habits have lwvit form-«l
by your mind. Most of llu’M' lmit‘a
are waste habits “hich will r
carry you anywhere. Your lmr-i 3i-
\vill he to scrap them and form
habits. _
it will he a task of govern dim u 'v
to act ,V‘Jlllk mind to “work." E‘
you have the grit to lflt'klt‘ tin i
you will in a \cry <hntt lino: 1-» :»
scious of a sense of efficient};
will nulke (’zl\‘_\' the doing of ti
est thin; s.-——t hlutgu livrald
nmincr.
i\‘
ll
in l“‘.‘
l\ ML:
3. our
will iw y: .t a
”W lil'lt‘v it F
vi work and
'V
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Pccularitics of Human Body.
A curious instance ti... um.
milmtencss with whit-ll tln- int» n
1’00! is now studied, in the t-lTorr '1!-
lot to understand its [lll\\‘('r< _-., .i in”..-
is noted in a paper .,.i .n :1
Of the Km .El Society in i
don on “The Rulllidilv of the Nvmtm.‘
Impulse in Tall and Shmt lndivid~
nails." Even the difference in time
l'i’flllil‘ed for a “nerve telegram"
immerse; the butllOS of din‘erent i-H-
sons ts'jxeg. trded as a "tailor
scientific importance. A series of
senutions has sl)0\\l‘l that the lshg-it
oi" the nerves does affect the Hi... I!\'
Hf
t.,
. r‘
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1|-
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One or the smart model. for fall wear l
is this blue urge frock. Trimmed with l
narrow band: of krimmer.
THE TAILQRED SPORT WAiST;
Severe Shirts are Extremely Smarti
With Autumn Suits Mruided en ,
Mannish Linea.
are mostly of iub‘,
fabrics and mannish severe shirts are
extremely smart with autumn sport
suits on nta-tmish lines. One blouse
Sport waists
thus is used for men's custom—made!
shirts of aristocratic character.
collar, turning over from a neckhand,
is the very latest thing and nothing:
could be smarter .A looseLv
silk cravat or a sternlv tnannlsh four-
i‘nhttnd will be atom with this collar.
Another sport blouse js more fem-
inine and its dainty freshness is most
engaging: It is made of tan-and white
striped linen. with plain white. linen
collar, cuff and front panel. These
sport blouses come also in blue-aud-
white, ‘green-and-white, and red-and-
wbite stripes. '
.4.- Blousc Popular.
The popular jumper dress has cre-
ated an unusual demand for them
gulmpe blouse. and many of the shops
are featuring extensive displays Where
women can pick up pretty models at
exceptionally lmv prices. Among
these the round collar seems to be
prominent and it is quite noticeable,’
that these blouses and unimpes are
cut higher. .‘t the neck than no have
worn them for some time. This may
he a forerunner of the high neck
closing that, have been accepted by
Paris and will in all prohability,aoon
be adopted by us. not because we like
beam it wflljbe ‘eiightfuiiy’ creamy.
it. butbeea‘uae wevaaustybe in style.
: procure
l ‘ i i x
is made of sttlped shiHing of the sort l mu ‘0 Of 3 Mt ‘3 it
The l
knotted 3
l
with which an impulse
tween the brain and the extrvlmw
and consequently that mow lli it
needed if the path is long than
is short. It follows that a shout 2
Should feela step on his corus on
than a tall man, but the tiiiTvi-t-i.“
lia~\1\ ;.«.
‘3-
"l
.- i,
ill
»ri‘
l\‘
3 S0 ‘slizrht that the HiTcndet It. t» ow 3-i-
ier (llilllt‘P in (’Mtlpl‘ in one um. ‘ n
in the other.
Lava Curios.
'.l he largest volcano in the um‘d N
that at Kilauea, in tho il.‘.x ll
islands It forms one of Nae prun-
~:tl attractions to touting \i~itin,_
3isluml\, and one of tlnit diam-- i~ m
:1 iaut Specimen as :i .m-
All kinds of coins, pocket lxli~"‘.
brooches and other trinkuts Arc
thrown into thqiava stream your the
edge of the crater. These quit-id; Er-
come encased in the molten um“.
After remaining there for sum. t...
utes the guide recovers tin-m wait
long stick, when they are allow-.4 to
Cool.
Through the lavé the
lartit-lc can be easily mc(lglll7,('fl. ”'3
such souvenirs are prized :tttd iww'l
away as a reminder of the visit w» m-
u‘orld‘s greatest. volcano.
ll'
3
i,=,..l
“!‘l‘lil
Explains Cuckoo.
Can the cuckoo justly he
of that lack of parental dill}
leads her to deposit her eggs in r -
hirds nests? One is inclined m ..
sider her less harshly wltcu iiii‘ «ir-
cumstattcts are examined. Natu: in“
i Ordained that to every hen cw km lwl‘“
t there shall be five or six malc<. He“
is she to meet this dilemma,
i writer in a contemporary" it “Hi?”-
he saws, baffle the ticv tccs of thr
i dtiltlestlcfltk’d “lie to bling up a " H"
il) ultilc there are live 0i six hm» mil“
in the housep So she fatrw out mi
youngsters and, for the gtkul of ht’
race, philosophically a‘dopts polyanlr!
as her fate-ethicgwg JournaL
i .
iix-‘l
‘ tll
lit'l'
ill“
I)-
“\l\'< ll
.9
\Il".‘t
an. ”nu-«sou
Y»
._ _.- . __.... _ . _. __.. __. __.. #_—.—
Norwalk Chronicler