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HomeMy WebLinkAboutExeter Advocate, 1906-11-1, Page 7TOPIC5:: More than 1,000 black men, in charge of European engineein, have been en- gaged for Mere than a year in grading the roadbed, layieg the traok and doing all the rough week or the new railway that has just, been opened along the fuftper Congo. This road between Stan- leyyille and Ponthierville, senenty-flee wales, circumvents the streteli of rapids that forms the first impediment to navi- gation on the upper river.. The liee was operteal e„ few weeks ago and It !$ the pioneer railway in tropical central Africa. In straight lines, its southern ..tterininus at the head .of the rapids is about 1,070 miles from Zanzibar and '970 'miles from the Congo mouth. It has been interesting to watch the progress of this enterprise. Few rail- ways i have been hunt, with primitive labor, so far from the sources of all asupplies. The first step was the builaing 'of two large storehouses at Matadi and Stanleyville, 1,235 miles apart, follow- iag the Congo channel, to house the ma- terial at its landing place In Afrige and at the starting point of the railway. Lo- tomotives, cars. and bridges were car- ried up the Congo in pieces aud put • :together where they were needed an the line. As there was delay in the deliv- ery of some of the bridges, temporary wooden constructions, very rough, but strong, were-threw/1 over some of the small Congo tributaries, so that work trains might carry rails ahead to the roadbed prepared for them. Some el the. gangs of laborers were superintend- . ed by young natives, who had been trained for years in the industrial schools of the Government or the mis- sionary societies. Here, as elsewhere in that continent, the natives supplied the brawn and musoie, as well as some elementary supervision in carrying for- ward the vast work of progress in Africa. The extent of navigation available for steamers on the Congo is now well known, and the purpose is to carry rail- ways around the few parts of the river which are obstructed by rapids, so as to extend unbroken steam transporta- tion to the end of the farthest navigable reach of the stream. By building this new railway the Congo State has added 261 allies of steam transportation to the 1,325 miles already in operation be- tween the Congo mouth and Stanley Navigation is again impeded at •Iaindu, 186miles above the terminus of the new railway, and the Government ' rids to begin at once ethe building of the third and last stretch of railway along the river from Kindu to Buli, about 180 miles, above which there is uninterrupted navigation for small Steamers for 372 miles, where the im- portance of the river for large commer- cial purposes practically ends. The total length of steam transporta- tion along the Congo when the last mile of rails is laid will be 2,144 miles, of :which 1,548 miles will be by water and 506 miles by land; and the end of this Jong route will be in tench with the great mining region of Katanga, which ie said to be as rich as ,ithodesia in gold, while the prospects of copper pro- duetion are perhaps msurpassed in any other part of the world. The importance of extending transportation to this re- gion is stimulating the efforts of the Congo Government. It remeins to be seenwhether the Congo rail and water route wilt reach this southeast corner el the Stale before the branch of the Give to Cairo railway arrives at the same destination. LEPROSY IN SWISS VILLAGE. -- The Place Has Been Often Visited by Mountain Climbers. Tourists in Switzetaand have been suddenly horrified by the discovery that leprosy has flourished in a little village le the Alps which has been frequent- ly visited by mountain climbers. and that the Swiss authorities knew noting about it. The terrifying fact was dis- covered through a conscript presetnine himself for military aervice the other day who was disco.; ;rut •to be salter. ing, from leprosy. Ile declared that many people in his village suffered the same The village which harbors this scourge is called Gullet, and is 'about Iwo houns distant from the railway station of Lousche, in the Haut- Valasa. Sc much indignation has been ex- pressed by tourist e at the risks will% the authorities have permitted them to incur through negligence in controlling the hygienic status of Gullet, that at once the famous Prof. Jadassohn, the great skin specialist'. of Berne, WAS sent to investigate. He discovered that among the 200 inhabitants of Gullet five were in a very edvonced stage of the malady (one has sine° died) and nem - crofts others showed suspicious symp.' toms. The lepers have been teMporarily iso- lated in a few little in the midst of the extensive grazing grounds' between Galm and Terminate, until peeper pro- ViAi011 C8 T1 be made for their rare. The hotelkeepers of the neighborhood ere fneions nt the discovery, as it rfl rule' 1110 haute. Among the country peOple the disease was known to •have existed in cerinin families in, Guttet for several generatioes. • The consumption of rum,111 the Brit- ei laterals last year 'WU a,o/o,000 gal- ena, THE CHRISTIAN SPIRI Harm Is Done By the Divorce of Sacred and Secular Whatsoever yo do in word or -deed, do 411 in the name of the Lord Jesus.— Tho apostle is seeking to teach the. Colossien Christians that all the rela. tions and affair's of life 'should be per. meated by the Christen. spirit. The theme suggests some thoughts upon the gospel of the sacred and the secular. The d'snnetion made now -a -days be, nweea the sacred and the secular is a false, mischevious distinction. It is working incalculable harm, 'We have Lha pall1C11C; harmful spectacle of men stanaing high in church circles and yet who on the street or in the market do not hesitate to employ questionable business. Methods. Theirpractices and perthereances in public We are quite at variance with their piety in private life. They act on the principle "Business is business, politics is politics, religion Ts religion." Wben they go to church on Sunday they Say, "let as have no secular things in the pulpit; we have enough of these things down town. There all is steing- ent, and biting selliehnees, and knives, end probes and lancets. Herein church we want repose, sedatives •and healing balm; MI is .prose clown the street; la US have poetry here. We want lb sing hymnsa—heae about heaven. In short, we want the, pure gospel without any worldly admixture." HE ITAS NO BELIGION. Now the religious man who talks that way has no religion. Religion is to lam mere sentimeat. If it is of Mr use to him in the store, in the office, in politics, it is of no use to him in the house of God. The lameated Dr: Babcock once said: "The man who has a business into which he has not carried his religion has a business of no character, and the man who has a religion from which he has eliminated business has a re- ligion of no value." Want do we mean by the sacred and the secular? 13y sacred we mean usu- elly all that which is associated with worship and the exercise of the religi- ous feelings, while the secular is sup- pcsed to include all that falls outside of this category. Granting the distinction for a mo- ment, we note that in the history .1 .civilization it is invariably the sacred, that COTIles first, The secular Is alweys a later evolution. AU legislation origin- ally had a divine 'origin. So of the Mauna. The Greek drama was origin-. ally a religious function. Its arle of painting and sculpture were unmediatel) associated with worship. The Modern drama has its roots in the 'mystery plays. Architecture was, fleet mainly concerti- e.i in the building of churches. Litera- turein the early ages was confined to theology and the lives of the saints. All that is best in eivilization, our liberty, political and religious; our benefeseot a material kind, had their rise in the. domain of thedistinctively sacred. Bet hem comes the question,.• What. lea to the distinctioe? What breught• about the divorce which we now be- hold. It was THE MISTAKE OF THE CHURCH. .• The church refused to have anything tc do with such things as would not directly minister unto spiritual devo- tion and feeling. There has been this going astray of the secular ,frem- the sacred. ,We need new to fled d way from the secular to the sacred. There must be the protounder recognition tbe fact that at the heart of 'everything is God. We must beware of the relig- ion that sabstitutes itself for everything and to seek a religion which penetrates everything. The day has passed for mere religionists. The Christian religion must resume' tha original relation which it had with science, art, commerce, the drama and amusements. No religion is complete without a return to every department of life. No -department of life is Om - plate without a relation to religion. There is no science-, no • amusement of a legitimate kind, no true pleasere, no honorable vocation, in. which a properly adjusted natare may not immediately find and ehjoy. God. There are other ministries than the ministry. The hour lias arrived for each man in his place to regard himself as a her- ald of the gospel of righteousness and - his work in life as affording opportunity to' the more complete establishment of the kingdom of God upon earth, WILLIAM C. STINSON. NOME. DOMESTIC BECIPES. Cheese Rice.—Boil as much well -wash- ed rice as required in milk. When cosked, death it on to a very hot dish, cover with grated Parmesan cheese, and seine immediately., Tuscany Stenk.—Cut a pewid of meat from a loin of veal, and see that it Is not less than three inches thick Beal it well on each side. Season with pep- per and salt, and cook on a gridiron before a clear quick fire for half an hour. It must be well cooked, but on no account dried up. Serve \any hot with the following: Truffle Sauce. — Rub an enameled saucepan with a piece of onion, melt in it two tutees of but- ter, and smoothly stir in one level tea- spoonful of flour. Add a quarter of a pint of best stock and three sliced truf- fles. Make the sauce hot—on no account boil—pour over the' steak, and serve. Spinach. • Balls.—Boll some spinach, put it in a cloth and wring all the water from it. Then piece on a board and cbop it up very fine. Place in a sauce- pan with a lump ot butter, a little milk, re, teaspoonful of castor sugar, and an eggepoonful of grated lemon -peel. If liked, a pinch of .mixedeepice may be added. • Place over the fire, and cook for twenty minutes. Nov empty the spinaeh on a dish, leave till quite cold, then form into balls. Ewe and bread - crumb them and fry in boiling oil to a golden -brown. These are delicious with thin slices of fried ham. Fried Parsley,—Use fresh, curled, dry parsley; have a dish of fat hot enough to brown a piece of bread in a minute. Put the parsley into a frying basket, then drop the basket into hot fat; let It remain half it minute., then lay on coarse brown paper till wanted for ga rnish in g. Deviled Almonds — Take one pound blanched elmonds. Split each one in half. Now fry them in butter until they are nicely browned, then sprinkle with cayenne pepper and salt, using twice as much pepper avail. Serve hot. Oatmeal Cookies. --One egg, one cup rich sour milk, or some milk with a tablespoonful of sour cream stirred in, two tablespoonthls of sugar, a teaspoon- ful of soda and two of wheat flour, rind oatmeal to thicken. Drop fron1 a table- spoon upon buttered tins and bake slowly, browning slightly, Good for childrenn lunches. Keep in a dry place. Light ,Polatoes.—So many people serve herd, moist potatoes that •one would not think it so easy to mane them light end mealy. If the potatoes are NIT° alwaya cut them in two lengthwiao be- fore boiling. When finished drain off water. set the uncovered saucepme over a slight heat, and shake occasionally, tiil all the moisture from the potato hns escaped in Meant. Stuffed Chicken Lega.—For this dish use the legs of a small chicken (tho re- mainder can be used for a nide, or Morisse, or for anenelles). Cnrefully re. move the belles, leaving a small portion oi the drumstick in each. Mix half a pound of eausege meat with finely cook- ed chopped tongue, chopped parsley; and one egg. With this.fill the boned chick - e' legs. Cover (Inch well with its elcin, and sow r1CRUY 'W1111 thill twine. Braise thrru 01), 0 bed of vegetables, and a little sleek. When done, take tip and he cool. IteMove the ening egg and crumb them carefully, and ry in hot fat to a golden color. Dish up on a bed of green pea puree, garnish them with the same puree, and serve with a rich brown sauce. ACCIDENTAL RECIPES. One sometimes stumbles over very welcome knowledge when in distressing emergencies. 'Years 40, when hastily stirring up a "dark" cake, 1 found the raisin box quite' empty, writes Mrs. J. W. Wheeler. Anything so flat as fruit- less dark cake was not to be considered with "company to tea." Whet should I do? Some prunes in soak gave Inc an idea. Cutting up a cupful of the dry prunee. I mixed them into the batter. The cake was a success. !Another time, whoa making the same dark cake, and no prunes were on hand, I used figs; they were very. dry, but that was all the better for this pur- pose. I cut them halo small pieces, floured them well, and put them with the small handful of currants which was the extent of my feta But this was not all of my trouble—the clove box was empty. "Ginger and figs go well in confectionery, why not in cake?" I thought, so in went the ginger, with the same amount or allspice, and a smaller amount of cassia- and nutmeg. The resUlt.was a- very happy one, and frequently I hear, "Mamma, will you make sonie fig take?" : Once eller mixing a 'batter for a blue- berry padding, I found that the berries had mysteriously disappeared. there was no substitute in the beast but dates. As these were the property of the per- son who had made a Paid on my pan- try, I felt no compunctions in 'confiscat- ing them. It took hut a few minutes to pit enough for the pudding. Instead of the usual sweet sauce, I made a lemon. sauce, and the pudding waseaten to the mai-lest scrap. Another emergency receipt, came about in this way. A friend in the act, of frosting a cake, discovered to her dismay, that she lied only half enough fine sugar. As the Cake had stuck to the pan and came opt in ra- ther shattered condition,- it was in son need of fixing up,: somehow. She had a bright idea. While still warm she 'spread jelly over the shattered bottom, then after it had cooled, poured °Vet' 1111S hex e skimpy frosting. The visitors all begged for the receipt of "that de- licious cake." Being one of them 1 Can vouch for its excellence. ---- WITH GRAPES. Grape Pickles—Take seven pounds ef ripe grapes and remove 'the stems; take three pounds' of white sugar, one quart 0( cidea vinegar, QT1C ounce of cinnamon and one-half ounce of cloves. 13-011 this and pour over the fruit for two morn - Inge, end the third morning put fruit rind all in preeervIng kettle; neat so tis to eiminee for a few minutes; then Put it in glass, er onetime jars, tie up se- curely and keep in cool 'place, GrapeJelly—Select firm geapes not quite ripe, wash the bellies well, pox into preserving kettle, and etew slow- ly for some minutes to free the juice, Strain through colnadar, and then through jelly hag. Keep the juice as hat as possthie. Measure the juice and 8011 OM.; pound of loaf sugar lo each pint of julee. Boit feel, for at tenet thirty minutes, Wit done, and put in gleases. : Spiced GrapeseaTake the pain of the grapes, boll, and rub through a Move se es lo get lad of the sed. Add the Wins to the eirainen pulp end hob with sugar,' viringer : and ewes. uaing - for T.48V8T1 POttndS of grapes 'four arid a half pollards of sugar and one pint of good vinegar, Spice quite highly with ground cloves, ellspiee 414 a 111110 CIPTATT1011. Grape Marmattele—Tane one Nand ot grapes end one pound ot segan • Stew mail well dissolved, put through Sleuth- er bowl, and then ihroagla eieye. Cook until Jti becomes stiff as jure Put away in small preserve jars. Crape Leather—Use same thgredients as for marmalade, .Boll until aline stiff. 'Spread, on rnarbleelabs or chino, platters to dry. Grape Trifle—Pulp two pounds of ripe grapes theough a sieve fine enough to extreet the seeds. Add Sugar' to suit the taste. Put into a. Irina dish, end cover with whipped cream nicely flav- ored. Serve cold. Grape Pie—Take the pulp from the grapes and heat a little to soften it; than rub through a sieve to get out the seeds. Add the skins. Sugar to taste, and bake. THINGS NVE—LlanTO KNOW. We wonder how marry know that tough poultry may be boiled tender if vinegar is added, one-half cup to a fowl? That in boiling milk or cream a pinclt of soda will prevent curdling? That onion juice is preferable to chopped,.onion in seasoning and to ob- tain the juice a, large grater should be used? Tat tins will be easier polished with wood ashes and kerosene and zinc can he Aleaned with kerosene and galvarn feed iron ware, tiles, sewing machine stands, 'etc, are . easier cleaned this WaThat 'soap bark is one of the best things to wash flannels or any woolen goods? Purchase five or ten cents worth, steep .11 well, : strain, put in water with the goods, rub, rinse twice. Borax will take out ink stains on the carpet; rub vigorously. THE SUNDAY SCHOOL INTERNATIONAL LESSON, NOV. 4. Lesson V. The Lord's Supper. .Golden Text: 1. or. 11.24, THE LESSON WOBD STUDIES. Note.—The text of the Revised Version Is used as a basis for these Word Studies. The Last.Supper.—Frorn the narrative of the synoptic Gospels alone ate reader must, inevitably derive the impression that the Last Supper of Which Jesus par- took with his disciples on the eve of his 'passion was the Paschal meal (Comp. Matt. 26, 2; 17-19; Mark IA. 14-16; Luke aa 7-15). But commentators and New Testament scholars generally prefer to follow the clearer and More ,definite chronology of John who specifleally.dis- distinguishes this supper from the we- ever feast Which on the day of cruci- fixion was still to be eaten. "And they themselves entered not into the Fleeter- iume that they might not be defiled, but might eat the passover. Pilate there' fore Went out unto ahem." (Jolla 18. 28, 29). "For some thought because Judas had the bag, that Jesus said unto him, Buy what thin g,s we have need of for the feast" (John 13. 29). The two refer- ences just quoted indicate (1) that on the day of crucifixion in the morning the passover feast was stilt to be eaten by the Jews, and (2) that the disciples. dur- ing and after the Last Supper thought ot the passover feast proper as still to be provided for by some purchases to be made by Judas. The statements of the synoptists on this poled refer rather to the signifleance of the meal in retro- spect, While those of John cover the whole period of time from the Supper to the crucifixion in. a careful chrome - logical survey with clear indicate:iris of time all along. It has been suggested that the words of Jesus as quoted. by Luke, "With desire 1 have desired to eat tins passover with you before I suffer: for I .say unto you, I shall net eat it, until it be fulfilled in the king, donee! God" (Luke 22. 15, 16), furnish us the key to the solution of tha Appar- ent disagreement between the ,state- ments of the synoptists and those of John, the regular passover being pur- posely anticipated by one day by 'Jesus since he threw that on the day follow - Mg he would suffer the death OR the cites. The Last Supper therefore must be thought of as having taken the place of the Paschal meal for Jesus and his disciples. It must be'borne in mind that the ex- act sequence of eventsin this closing period of Christ's lite cermet be deter- TainC4 with certainty in detail, and that the exact date and time of none of the events is known. For the sake of clearness. of View, however, it is well to have at least a tentative scheme 01 clutnological sequence. 'rho most pro- bable order of , the chief events of the paesion is the' following: Thursday, Nisan 14, after 6 p.m., The Last Sup- per. FoloWing the Supper and before midnight Client's Farewell Discourses and Intercessory Prayer. Aboul mid- night,. the Agony in Gethsemane, the Betrayal and- Areest: Miley between midnight and 5 a.m., the Trial before the Jewish Authorities, Between 5 and. 7 am., the Trial before Pilate and the Examination Of Herod. 0 ream, the Crucifixion. 5 p.m., the Burial. The death of Mast, our one stifficient Pass - oven thus coincided with the 'nine for slaying of: the Paschal lamb, which oc- curred en Friday afternoon, the Pas- chal meet of the Jews 16110011g tater on the same ovening. . Verse 17. The first day of unlenvened bread—This was Thursday, the lath of Nisan, which commenced aftee sunset on the 1311n The feast of unleanened bread properly followed the passover and lasted seven clays, froni the 1.5th to the 21s1 on Nisan. The two 'feasts were sometimes included in the term "pass - over," sometimes in tine term "un- lerieened bread." This fleet day, Nisan lath, woe in minify a day of prepare - lion, am( was often eo called (Pares - kW.). To such a man --Apparently an aequaintariee Mel friend of laths and his diseipies Whein Jesus doubtless sec - dried by mime, threigh for awe reason the name is net given in any of the atepel nitinative.s, The Teactiee gain, My time is .4t, giand; I keep the passover at thy }mese --The manner of address and the WWI - ler form ot the nieaegge mattes 'It 41 most eertate that the perm so ad- dressecl was a disciple of ,Jesus, though, eeenibia, ibm hiloodinnue: a)id others, a seg.Siltingiet .isel Ple.at Meet—Lit. reclining et table. :Tlie enapie courses of the meal would follow the regular cereincarial of the nessoverl feast W111011 W8S as fel- lows: (1) A cep ef red wine mixed with .water was perteken .of (Comp, mention of 4 first cup, Luke 2,2, 17). After Me alt•guasts present washed their hands. (2) nittee berbe with unleavened, canes and a sauce called charoseth made of feuits and vinegar were eaten, the ,un- leaVened btead and herbs, being nipped IMO the dish holding WO KJ -nee. (3) A second cup of wine with a 'blessing, after which.the first nett or the hand (Psalms 113, 114) was chanted by the compeay, Val The Paschal lamb WOS served. Wo note that no mention of Rio lamb is Made in connection with the gospel repares or the Last Supper, ft bas 'been suggested that the simple bread which Jesus broke and gave to his disciples loon the piece 01 1110 Pas- chal lamb and that it was at this point of the evening meal that Jesus insti- tuted What has since been known as the Lord's Supper, (5) A third cup of wine fellowed the breaking of the bread. taA fourth cup of wine mixed With. water wee, like, the three preceding, passed from guest to guest around the Otte. The second part of the ,hallel (Psa. 115-118), cencluded the eeremonial, .21. Betray me — Lit., Deliver me up, that is, play the traitor. 23. He that dipped nis hand with me in the dish — The dish of charoseth (comp. 20 (2) above). ..lartm who was rut eye -winless 01 1110 events goes more into detail la his narrative at this point (comp. John 1.3. 12-30), though omitting entirely the account of tha institution of the Eucharist. 25, Thou hest said — The commorr formula of aseent both in Hebrew and in Green. Jesus apparently spoke these words in a low voice inaudible to tho. rest of the company. ' 20. Jesus took bread, and blessed; and brake it; and 'tie gave it to the disciples and said, Take, eat; this is my body— Wo nate- that it is the bread, and not the flesh of lambs, which Jesus makes the'symbol of his body. This fact lepds 'plausibility to the suggestion made above that the Pasclial lamb Was not partaken of by Jesus at this supper. 27. A. cup—The third cup mentioned in 20 0 (5) 28Covenant—.Some ancient authori- ties insert the Word new before cove- nant, and the hang :fames version translates "new testament." It is from this passage that the tine of tier New Testament. Is derived. For Many unto (dr. for) remission Of sins—The second "for" in alio original indicates intention,' "in order that there May be remission of sins." Matthew only records these words,. 29. When I drink it new with you in ray Father's kingdom — The feast re- ferred to is a symbol of the glorified life in heaven (comp. Luke 2?. 80l. 30. When they had sung a hymn— The second part of the hafiel—(comp. 20 (6) above). • AUSTRALIA TO GROW LINEN FLAX. Experts Find Fibre Can Be" Raised in State of Victoria. It has for seine years been demon- strated that linen fax can be succens- fully grown in the State of Victoria, reporle the Canadian commercial agent In Australia. In favored districts an acre of lend will produce three tons of fax anti seed. The state department of agriculture has encouraged its growth by a system of bonuses for the caner - lion and extraction of the fibres. The profitable natuee Of the New Zealand crop—though of quite a different variety —has drawn the attention of growers to the remunerative results which should be attained in this state Hitherto, the chief difficulty to overcome was the ab- sence of a process by Windt the fax straw Could be quickly treated, and the tedious methods in Um preparation el the fibre in e marketable condition. To overcome _all difficulties heretofore experienced in .growing flax, a Mel- bourne firm is now obtaining patents throughout the world for a process that is said It produce a much larger yield of 'fibre of greater strength, and of an unstained or natural color, which, for the purpose Of manufacturing such lines as linen, damask, olivine etc., requires no chemical bleaching in the finishing operations. The state expert strongly favors this new process, tater exhaus- tive trials, on Account of its expedition in producing fibre or exceptionally fine Thto fax in its rough condition is passed through a machine consisting of three pair o, rollers, after which 11 18 Immereed for an hone in a bath of hot NVA ter, containing added ingredients anot chemicals). Then the material is drained Ana dried, pat through the brealciog machine, and !thinly through the sculcher. To make a superfine quan ity it is washed twice, by which mums the fibre is made putt white. In adda tion.to the great eaving of Wee the in- ventors -claim there is litAle or no Waste (tow) end thereby much greater quantities of finished fax are produced of 4 stronger. quality than by any pro- OCSS nitilet10 10i1OW0d. ARMORED MOTOR -CAR. The Austrian War Department, has just eanctionen the construction of en armored motor -car, especially designed to CAITy a quica-firing gun, mounted on a pivot capable of Nano' raised or lowered and turning in all" directions. The driver's mai is also arranged that 11 cart he lowered sufficiently to sink the man below the lino of fire. Heavy hut - age work, such Os that of stelae, rim - munitions, and even heavy guns, is al- ready done by motor in the Austrian Army. "Now, whene the matter, Tommy?" "Ilienceot My 'brans hurt nen" nanly boa! Why, yotrve got them en the \vrong feet!" ' "1 eta% got no other laaL" 'GROWTH OF OCEAN LINEli DEVELOPMENT OF THE ATLANTIC GltinallOUNDS, Dow the Great Time Deyanrers Uai Reached the Present Faint at Perfection, it is interesting to recall the step by Which the steamers of the Cunard tine have risen, for the experieace of the liee is very much linea eynopsis of the his- tory of steam navigattion. 11 began in 1840 with the Britannia 01 1,050 tons (built by RoberttillD1u8n5c2anw,asPotritie 62,10z gm), and ot n tons line exceeded. Two years later the Arabia, the lastwooden steamer t the line, was launched, her tonnage be- ing 2,402. Then in 1855 the firm .1aunch- ei it first iron steamer, the Persia, the largest and swiftest in the world at that date, The Persia, was 3,300 tons and 4,000-1iorse power, and it was thought that she could not be surpassed. But scree., steamers were then beginning to gain upon the paddle ocean ateamers, atietadtentI:e Cunaiel determined to make a supreme effort and to PrOdUCe a. pad, die ocean steamer that would never bs LAST PADDLE STEAMER, So in June, 1861, the Scene., of 3,871 tons, the last ocean paddle steamer, and • the largest And swiftest, of them all, was launched at Govan, and the Cun- ard people felt that they were eeeera from attack for many a year. But in November, 1867, the Inman screw steam- . er City of Paris beet the best run of the Scotia from 'Queenstown to Nev 'York, and the days of the ocean paddle steam. er were seen to be numbered. Then the White Star Line came into exist- ence in 1871 with the first Oceanic, and the Cunard steamers were surpassed, both in tonnage and in speed by tha latest steamers of the Inman and While Star Lines. Still the Cunard gave no sign of join. ing in the rivalry of tonnage and spent 1111 180, when the line became a public, company, and one of the first results or the change was, that an order Wa4 given for the building of the Servia, a vessel of 7,392 tons, which was launce. ea at Clydebank in May, 1881. OPENED NEW EPOCH. From that launch there dates a new epoch in the history of Atlantic steam- ing, The Servia, for a short time the swiftest steamer on the -Atlantic, was soon beaten. by the famous Alaska, ol •the Guion Lino, and the directors of the Cunard. Line went to the Fairfield Yard, then the greatest on the Clyde. for two steamers, the Umbria and the Etruria. They are running yet, the largest and swiftest single screw steamers in the world. For a time these two ocean steamers remained supreme on the oce- an, but in 1888 the City of New York and the City of Paris were built at Clydebank, and they soon proved them- selves superior in speed to the Umbria and the Etruria, while the building ot the Teutonic and the Majestic at Bel- fast in 1889 placed the largest and swift- est of the Cuharders still further innthe background—so. that the Cunard direc- tors went ,again to Fairfield, and as a result the Campania and the Lucania, of 12,050 tons, were launched in 1893, and these two steamers were then, and are still, the two swiftest ocean steam. ers under the British flag. WITH NEW CENTURY. No further advance in large Cunard steamers Look place till 1000, when the Ivernia and the Saxonia, of 14.000 tons,. were launched. 'these two were not in- tended to be ocean racers, but quickly, became favorites on the Atlantic because, et their steady sea -going (mantles. And' then there came another pause till in 1935 the Canada and the Germania, of, 19,700 tons each, were launched, the Caronia with recipitcating engines, the Carmania with turbine engines. Both steamers have had marked success, and' now, with a long stride forward, there cones in 1006 the lausitania and the Mauritania, of 32,509 tons eeieh. TREATMENT BY VERFUME. Physician's Latest Method of Treating Fashionable Patients. Treatment by perfume is the latest thing in fashionable medicine. A Paris physician has just started a practice on these unique lines. Certain scents, he maintains, have a marked effect upon the nervous constial tenon. He specifies the following: Geranium — Audacity and self -cone deuce. Mint—A clear business head. Oppoponax—Madness. nueslan leather—Indolence. Verbena—A fine artistic sense. Mole 1--Devo lion. A representative of a well-known per- fume manufactory favored the Daily, Mirror with his views of the Perisian's, "1:MS01'11)11011S." "01 COMO, acme scents," he eaido "might stimulate certain nerves a lin; Ile. but ihey would hate absolutely no, effect on others. Even those they didt affect would get inured to it in five or; six months. Some people cannot hear the smelt et rose. It gives them headache. Mint( would be likely to be refreshing in hott weather, but eau de Cologne and vin - gar would be much more beneficial, "The only effect of a perfume is to, please the senses." NEW .TAP STAMPS, There should be a lnrge &mania on: the part of slainp colleetors for copiee or the specie' .stemps which wore issued, by the, jrwinnese' Government eoine timm. ago to 'commemorate the return of the temps from the seat of wan. Two of emir slamps of the face value of 1-2 sen and2 sen respectively were lesued and they were available for postage of let. leas on the dny cn the great review. Not more than one copy of each kind was sold to every applicant foe 11e $.t(Imps at the gement I:tat-enlace, The' design eanSiets of a aleeiret cun and oilier wea- pone ot modern \veinal*, Viet the Ja- panese flag.