boardingt-house‘fithst night, with
weary 3 eps. “'83:
mm all his soul the: he W
preaching his: com um. housje,‘ with
'3 dainty mistress. who would. of
.rV.urse, be also the {limos Of his
lwart. He longed for the right girl
1.. appear and make this home p051“
.qibic. but as yet he had not to big
man ledge even seen her. 1
It was a cold, bloc}; fight ind].
“arm fireside, rosy lamps and the
sunny-haired girl there, would have
made even that weary .trip from the
L‘ffiL‘C seem like heaven.
Lardner sighed no he went up to
the unhomcllko boarding- -house
zoom. The ehsldelosl m flickered
in pain greeting and cast its not too
:littering brilliance on the barren
sm roundings.
llowcver, Lardner went down to
rii mwr to sit as he had been sitting
or too full years, at the long bosrdo
:rg-house table \lith its odd mort-
mvnt or humanity. They Were a
mnm or'less congenial crowd who
«hailed impersonally about things in
:c-ncral. but Lardner had never
ymohed .1 more intimate acquaint-
.mon with any of them. There was
.. Miss Drake, who wss.employed by
1119 Government as an onslyticnl
. ho-ml‘st. it Miss Roydon, clerk in 'a
on; dairy office, one or two clerks:
lmlii male and female,
time was Miss Bonnet. .5,
>119 had ntttlcted him by her
quiet. gentle manner. but he always
“shed she might show some spark
human warmth: she was so devil-
11\ efficient, so altogether busi-
:nsilko
So he entered the dining- -room and
stood among the guests. They were
all fluttering about and lsughing
good humoredly with. ‘csndles in
their hands. The en, tor the first
lime in two yesrs. had gone on
m ikc and simply wouldn't light up.
Something's hippensd to the
main." apologised the worried lend.-
iady. Mrs. Warreni "Can you snub
age with candle-lights" ,
'0: course We can," they shouted
:1; thorns and went about lighiing
mi placing candles.
They note chatting and breed:-
iess and highly enjoying I, Illhplo
demos to dine by csndle-llght
miller than under the blsnnt glare
and then
.: ans.
Hm thoughts were interrupted by
Miss Bennet who stood close beside
1 3m holding forward an unlit candle.
l nonder if you would give me a
2.3111?" she asked eottly. '
Lardner pulled out his fnstches
swiftly. He alscr
lrloulli. Had Miss Bennet’s eye-
zashes always curled upward in that
:llrldowy way and had the eyes be-
1.08”) them always held that mis-
li-'lr\0us spark in .. their quiet
(“pills
lie managed to ‘light her candle
but not without another satisfying
Took into her eyes. Yes, the lure
was there, plenty of it. Lardner
I ARDNER came home to "his'.
. hairs. hint of red xii-toned.
fight a. qulcl; .
wanted to‘kick himself for not luv-
ing- seen it before. ’
She turned from him then but. not
without a. lovely thanks from line
that—well.1.ardner didn't due think
ion: at the moment tur-
thsr shout those lips. They were all
sitting dotm at the big dining table
which was suddenly tron-termed
midi on o second-class
rig-house table to one flicker-
ing" with tho tslrylllte laughter and
romance or bygone ages.
Mitre than one couple at the table
were casting shy glances. Lardner
todnd himselt hating the young
clerk sitting beside Miss Bennet and
inning much nearer to her shoulder
then there was the slightest neces-
sity for.
"I propose" said Miss Bonnet.
"that we all go up to my room after
dinner and have coffee and music.
You can sit on the floor or any
place you find rooms Everyone who
plays anything must contribute. I
have u. gulisr and Mr. Johnstone
has a. mouth org-n. We shall have
quite a. time, by candle-light. Those
who 't sing or play must tell a.
story.”
They must hove all gone mad in
thst boarding-hours. IArdnér in»
eluded. (or they all dashed upstsirs.
each clutching a. llickerins Candle to
ditch the first party they, as a.
unit. had indulged in.
Miss Bennet's room occupied the
same position in the house as Lard-
ner’s. screthst it wss up one more
flight of smirs. As he stood on the
threshold he drew a. shsrp breath.
Surely this was not a. room in the
boarding—house. The bed had been
turned into a. soft divsn. draped
with blue 'velvet and holding an
armful or blue and gold and petunia.
cushions. Therewere yellow eludes
on the candles and a white for my
in‘lvfront of the gas fire. A bit of
statuary ' adorned the chest 0!
drawers. instead of aw unudy trey
or tbilet articles. It w“ 3 home.
There‘ wss nothing expensive but
everything wss artistic. ‘-
T‘hol cool brown'of Miss Bennet’s
business frock had taken on a. cop-
pery wsrmth and in her golden
Lardner wanted snip to kick
himself-stills time more soundly.
"Two whole years meted," be told
himself. "I might havo known she
was THE GIRL."
The party was tremendously suc-
cessful and the candles were flicker-
ing low in their sockets before
there was a move to Vdisband.
Lardner contrived to be the last
to leave.
He held Miles Bennet's hand
warmly in one hand and his candle
in the other. The little flame leaped
up between them and locking into
it and then into the eyes above.
Lardner said softly, "That little
light - has been more illuminating
than all the gas 'of two whole
years.” He lifted her hand gently
to his lips and the candle sputtered
joyfully—even triumphantly.
'How Do You Say it?
Common Erroro In English and
How to Avoid Them -.
By 0. 'N. Loam
“THIS Hens"
“WHICHI hat is yours?"
This here but is mine.”
We hear such expres-
tic-US often. even among educated
people But the word “here" is not
needed. The meaning of the speaker
is expressed quite as well. and even
imtter by saying, “This but is
mine,’ because he haulipdloyes one
u (1 less to convey ea.
:1 some parts of the United
States, and disco; 'certsin clssses.
the words “this here. " "those here."
"that there.” are frequently run to-
gether. becoming one word. cg:
“thish- -yur." "these-yuri' “that—er.
Some writers hold Vthst in the
breakdown of English grommsr in
America. which they foresee "and
foretell, such expressions as this
here" and the like, will win places
in recognized English. But others
maintain that the diffusion of edu-
cation among the people. now going
on at a. more rapid rat than ever
before. will eliminate s eh expres-
sions from the speech of all save
the most unlearned.
APPINES'S‘ in 1m 16
the possessor of them
H
Facts about your name; its history:
its meshing; when it wss derived;
day and lucky jewel.
By mm MARSHALL
. CAROLINE '
T's a. curious fact that some
[heroes lose. rather than gain
popularity, when etheir deeds are
recorded in romance. Such was the
case or the famous Karl of the
Franks, who is responsible for the
origin of the feminine name Caro-
’line.
tered at the hands of romantic
The great emperor has sut-
chroniclc'rs. but history preserved
the memory of "Carlo Magus." and
from his nuns some a. long series
a: masculine and reminino proper
names.
f The first feminine translation
known is Cation. This name is
synonomous with Charlotte in those .
early times. sud indeed, Charlotte
sad the Caroline of today are almost
interchangeable. it their origin is to
be observed. no matter how separate
and distinct they seem to be. Chsr- _
lotto, or Col-lots, of Savoy, married‘
Innis XI sud introduced the name
to French royslty.
brat had the misfortune to be given‘
in marriage to Cesare Borgia and
had one daughter. who married into
the house of Le. Tremouille, whence
the breve Lady Derby carried it into
Enlisnd. ~
Charlotte d’Al-
The Hmonotlsm or that house
connected it with the House or
Bouillon, Whose heiress Carola. or
Charlotte. -
There the House of Orange derived
it and it become known in Germany
4m: was brought to mind in its
full papal-{Ry by the good queen
of George 111.1: gained sentimental
vogue fond an international fame
. through Goothe, who chose the name
for his heroine of "Werther."
‘ The first Carolina. was evolved in . ’
was msrrlod in 1588.
Ty. but was Quickly adopted by
Southern Germany and in turn
’met to Elitlxnd by
the wile of
'2 George .III- who made it extremely
this day. i t cool!
slitlon, it notices
of husband or swiethdart.
who weal: lt'i'in w ,,
jealousy. not
time otVtreach rous'
For mm
versary this
much prom!
will be 1139
more, they .
find happiness in
They “'1“ ”We?
cause those who
" received it first
pillar among the nobility. , America.
ghV the Caro-
‘Vbut the cepc his received enough
> the picture.
V-rnote have made itarge and roomy
What’s In a Name 27
its significsncs; your lucky ds’ . I “1‘“?ch "39 “‘97 rump be"-
As wise as any you learn at school.
‘Not the wsyl you walk, not the
Nor the wsy you dress-it is just
There are folks we doh't like,
And we don’t know why. but it's
It’s easy enough'fio understand:
The cultured ask, but the crude
There are folks
'EJust why it lathe:
Thor Quit You, who.”- Ono.
ill-vii! the loops were revived in
Vtashion‘.’
jI'll would be interesung—wouidnt .r
This may not happen.
attention from the drossmskers this
spring and hes been worn by enough
well- dressed woolen to make it quite
”capable. ILyou are one or those
mdny women who like to wear
copes. or who look sir best in
capes, then go “ahead snd wear one
without feeling that you are out 0:
Many of the French designers o;
chose to go with their sports sn-
semblesvgeeerous tweed copes that
are put on over the sport suit .or
frock.
Evening copes ere stain of im-
portsnce. With Vmsny o: the dress-
makers it is customary to accom-
pany- eveni frocks with capes to
match ori- harmonise. For in-
stance a gold lame cipe trimmed
with dark fur sud lined with green
velvet is worn over a. gold lame
dress with painted panels onVV the
skirt. . Aj.siniple<‘frock of laws is
worn with s caipe of..th'o .lamefiwith
a. tgp of royal blue velvet which also
forms the lining of the cape.
Often the cspe: is introduced as
part of frock or cost. Clever top—
coats. suitable for travel or motor
or sportswear have capes extending
to the finger tips. A smart tailored
ensemble suit 0! French origin con-
sists of a. plsin tsilored suit and:
long cape.
consisting of tiny pin tucks all
round the bottom. Plntucks run-
ning up and down extend from neck-
line to below the shoulders, giving
the cape the necessary shaping
obout the neck and shoulders.
Evening gowns are sometimes
trimmed with little capes across the
heck extending barely below the
wetsuit-lea.
The sketch shows an ensemble or
grey craps. The cape is “stoned
with s rosette snd trimmed with
interlscings of ribbon,
THE BEST OF, 60% 'BEEF
HE houeeiéite who plsns end '
cooks for a. family Votronly two
‘ or three usu‘dlly‘ feels that she
cannot have corn boot: for a. small
piece of corn~ beer dries out so in
the cooking and a lsrge one becomes
very tiresome before it is all con-
sumed. A good idea in this case, as
pith many other sorts of meat. is to
go into a sort oi! partnership with
someone else who cat a a. small
family; Get 'a plate! corn beer of
decent size, anddivide it after it is
11V you do this sort ‘of thing
several times you may take turns
with the cooking. ~
Taste and opinion dimer as to
which is the beat out or corn beet.
This has {at thlch nukes the meat
nice and We. but it contains con-
sidemble bohe..a.nd hence would not
be a modem: to get it it is to be
divided. The piece from the lower
roundis‘thought to be superior by
many. It Leosts more. but consider-
ing the. fact. that it contains no
waste, is :13me most economical.
This has a. wide border'
/
Ensemble of gray crops. V The
cops is fastened with a {poetics of
ribbon and frock and caps are trim-
med with platted ribbon.
I
be started to cook in coldgwater. It
should be kept covered with water
while boiling. It should come slowly
to the boiling~point and than be
allowed to simmer the rest of. the
time. Many persons give the rule
or twenty-five minutes to a, pound.
but s. better rule is to cook it until
it is tender.
Serve the meet once hot. keeping
the wateero that the most may be
cooled in it. Some cooks use the
broth to make soup with. but it is
Romance:- that com beer should
too salt to appeal to most palates
Lyrics of Life
”6&7
OOUBTESY I - -.
Daughter. 1' ll give
you a. simple
rule,
Though -lt has to do with a Simple
thing:
way you sing.
the way
You speak to other from dsyftOl
day. " :
J
folks we do. ’ '
surely true.
. And yet it's all in the why they A
speak,
When s thing they wish, or a. lever .
seek.
. command: . , f
it
hardly know}
’ike, thoughme V N
THE ORDINARY MAN
I'm just a. man mt. Bob or Ben.
Just Vpidln and ordinary men-{V .,
The kind you see on trolley cars,
l
or: smoking sevenwent cism
Become they rather hats to blow
.The money tor-s ten. you know. .
on just themselves—file kind you.
most
In every crowd, on every street.
Who methmgityeflr or “'0
Bficause they like to make it “do.”
at lessee 3. little Vmore to mm
For household needs. or home to» -
_ ' until smooth,
A Swiss of Popular Quotstions from
Famous Authors. Selected by
J. WILSON ROY.
--"Not in the clamor of crowded
street.
Not in tho ~h0ut8 and plaudits
of tho llirung.
But in nul‘sniics
and thC- 11!."
2—Therc is no book so had. but
, something good may be
round in it. "
3—"Alas {maths rarity
0! Christian charity
-~ Under the sun."
44‘Merclzul Father.
complain;
I know that the sunshine will
follow the rain. "
B—"Nor ear can hear, nor tongue
can tell,
The tortures of that inward
bell!” .
s—"Msn wants but little here below,
Nor wants that little long" 3
-——“.He is well paid that is well
“fished."
are triumph
I will not
8—"Blrds in their little nests agree, -
. And ’65 a. shameful sight,
V When children or one family,
Fall out. and chide and fight."
5!! .. . , l . .in. ‘:
Answers
1-—‘~Henry ‘W. 5—-—Lord Byron
Longfellow 6~0liver Gold-
2—-Cervantes smith
3~Thomas Hood 7~Shakespeare
4-’—Joaquin Miller S—Isaac “latte
A CORNER lN COOKERY
SOME PUDDING SAUCES
Fruit Seuce
Whip a cup of cream solid and
fold into it half a. cup of fresh or
preserved fruit rubbed through a
sieve sud sweetenedto taste. Jam.
marmalade, or jelly may be used
instead of the fruit, and the stimy
beaten whites of three eggs may be
used instead or the cream.
Golden ' Sauce
» Rub to 9. cream halt a. cup of, V
butter and brown sugar, heat in a._
double boiler. and add gradually the
beaten yolk of one or two eggs.
(look slowly luntll thick. stirring
constantly and season to taste with '
wine or lemon.
Add a. little spice if
desired ' . .
: :_ . Lemon Selle,
Cresrn .one- -third cup of butter
with one cup -ot sugar and 3. bible.
spoon or flour. Add one and one-
so: clips at boiling water, simmer
peeling, lxremol‘ring the seeds.
p cm.
“he Wrote» This?
Wi‘asttra
_. moving iftra' m.
v
and add a. lemon.
‘ which has: been chopped without
HOT OFF ' ,
THE V *
A RADIO‘COLUMN
,V By 1110345 ELlYAh:
GRID
HERE is a. growing apprecia-
tion of the importance of lost
energy in a. radio receiver.
“Low loss" coils and tuners are all
the rage. At least a. dozen have
been designed within the past
month
Although many of these devices
really have losses slmost as considv
arable as the losses in ordinary
coils, the effort to improve this
feature of sets is certainly com-
mendable.
The principle to follow.is very
simple. All radio circuits, when in
operation, are surrounded by an
oscillating electromagnetic wave in
the either. It is this wave which
is picked ,up by any other circuit
near at hand and which constitutes
\\ hat the radio engineer calls “in-
ductivc coupling” that is the pas-
sage of the signal from one circuit
to another circuit through the ether,
the two circuits not being connected
to each other.
These Wag-cs that surround all
coils. wires and other parts of a. set
cause no losses so long as the waves
are not absorbed by anytifing.’ VThe
waves are not- absorbed bpreTrfe‘ct
insulators. But if you put a piece
0! metal, or of any other conducting
substance, in the space where these
waves are; the conductor will absorb
some of the energy of- the waves.
That cuts down the signal strength.
And so the principle for the de-
sign of low- loss radio apparatus is
this. Arrange sour circuits and
apparatus so that the. ‘electromag-
netic Waves that surround the cir-
cults do not encounter any con—
ductors, or do to the least possible
extent.
7‘ Radio train service V is. growing
rapidlyLViin. Europe. both in England
. and on the continent. ‘European
travelers seem to enjoy-baiting reg-
“i;ula.r r. concerts received on the
x‘i’cw trains, especially
. mvcemam: have been provided
$35? radio apparatus permitting
053:“;ch Vii to the regular telephone
system, “so” that you can talk with
any teféphone subscriber from the
Railnay radio seems
to 'bc 'onc :‘b’ranch of radio Edevelop-
ment in \xhich the Europeans are
(:lcally ahcfid of the ‘United States.
‘ -' ~——.uf'
A. number of amateurs have told
me that tlicv noticed last summers.
much greater gum in of the grass
and other. vegetation underneath
the antennas or counterpplses of
~ their transmitting systems than oc-
ogre elsewhere in the immediate
neighbo boo Vd.
5 been done on what in
‘ called :“eiegtroculture,” meaning by
{stimulation of the growth
"by 'treating them with
ii ansmltting antenna it
the antenna charges
it)? sure so ‘Vrnsko '
growing directly un- ,
one or the poorut conductors—one
of the best insulators—that we lemow
anything about.
But when sunlight shines on the
air it alters this. It produces in the
air some atoms that have small
electric charges. These are called
"ions." And the eflect of. this
ionization is to make the air a much
better conductor of electricity than
it was before. '
This happens always when the
sun shines through the air. That is.
it happens .on the daylight side of
the earth. The daytime air is more
ionized than the some air at night.
Now the radio waves are absorbed
by anything that conducts electric-
Lity. A steel building will absorb
them, a. lake full of water Wll absorb
them. even a building of stone or
brick is enough of a. conductor to
absorb a. part of the energy of the
radio waves.
And the ionized air on the day-
light side of the earth does this too.
It absorbs a. 'part of tbe‘encrgy of
the waves. Accordingly the waves
do not go so far in sunlight air as
tipsy do in the dark air at night.
ECQNOMY HINTS
'1‘ often happens that you want
I --hard cooked egg Yolk for gar.—
nishing or enriching sauces.
salads or meat dishes. but do not»
want the hard—cooked white. It
often happens. too.- that you want.
the whites of egg to make meringue
or icing with and do not want the
raw yolks. V Once extra. 171W yolks
were used in melting mayonnaise
but in» this country nowadays the
vast majority of women buy mayonq
naise ready made, and so do not
have this use for‘egg yolk.
It is quite possible to break the
eggs and separate whites from
yolks.‘ setting aside the whites to
use for meringues or icing, and hav.
ing done that to cook the yolks.
Put them in a. small. slightly but-
tered. earthen dish and set the dish
in ‘3 steamer top or in a strainer
over a. pan of water. Cover and let
cook for fifteen or twenty minutes
or until the yolks are done through.
They can then be cooled and crum-
bled for‘ gsrnishing, etc.
msWumumsénlelY
IA
Norwalk Chronicler