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HomeMy WebLinkAboutExeter Advocate, 1913-6-26, Page 6heads of the cattle. They also shoot nil' guns on that evening to 'righten the 1 itebes A ray.. It is said that in a bull issued by Pope innocent in 14x4 he charged inquisitors and others to discover and destroy all mall as were guilty of witelteraft, The edict of 1494 was subsequently enforced by a bull of Alexander VI. in 1494, of Leo X. in 1521 and of Adrian VL in 15a2, each adding strength to its predecessor, and the whole to in- crease the agitation of the public mind on the subject. The results were dreadful, A panic fear .uf witchcraft took pos- eessiou of society. Everyone was at the Mercy .of his neighbor. If any- one felt an unaccountable illness or a, peculiar pain in awry part of the body, or suffered any misfor- tune in his family or affairs, or if a sterni arose and committed any damage by sea or land, the cause of it was witchcraft. To be accused was to be doomed, for it rarely happened that. prawn was wanting or that condemnatiou was not fol- lowed' by execution. Al few extracts from the work of Dr. Hutchinson will •'show the en: - tent, of these proceedings : "A.D: 1448—C'um•anas, an inqui- sitor, burned 41 poor women for witches in the country o£ Burlia, Italy, in one year. About the same time Alciat, a famous lawyer, in his Parergu says : `One inquisitor burned 100 in Piedmont, and pro- eeeded daily to burn more, till the people rose against the inquisitor and chased him out of the eountry.' "A.D. 1524—About this time a thousand were burned in one year, in the diocese of C'•omo, and a hun- dred per annum for several years together," From . other authorities it is learned that the devastation was as great in Spain, France and north- ern Germany as it was in. the Ital- ian states. About the year 1515 500 Witches Were Burned in Geneva in three months, and in France many thousands. The prosecution of witches was no less severe in England and`Scot- land, where it began about the mid- dle of the sixteenth century. Bar- rington, in his observations on. the statue of Henry VI. does not hesi- tate to estimate the number of those put to death in England on the charge of witchcraft at 30,000. It was supposed that witch-elm sewed up in the gatherings of a woman's petticoat was a sure pro- tection against evil spirits, and that to bewitch the bewitched, you must spit into the shoe of the rig -ht foot. The Irish believed that a branch of rowan. -berry, that does not bear,,. is the luckiest to keep off witches and evil influences. To ward off the wicked influence of a. witch place a charm in a red cloth and hang: it about your neck, and never take it off to sbow it to anybody else or the charm will not work. This is the general belief in Bohemia. A bag of nuts and ap- ples used to be placed on the grave of a supposed witch in order to pre- vent her from roaming at night. among the farm -houses in search of her favorite dainties. Of all stuperstitions, witchcraft seems to have had itself most firm- ly established. The man who thor- oughly disbelieved in the evils of thirteen or the good luck of the horseshoe would draw the line when it came to witches, for he felt no doubt of their existence. • EATS S.iND—AIDS DIGESTION. Peculiar Cure for Dyspepsia and a Grouch. Julian Emmons, sixty-five years of age, of Washington, D.C., hale and hearty, swallows a. teaspoonful of sand after each meal. He never leaves home in the morning without a phial of coarse sand. He says he was troubled constantly with sour stomach, heartburn, indigestion- and kindred ills until he started the "sand sure." Now he asserts that he is never troubled at all, relishes his food, sleeps like. a baby and enjoys life to the full. He has one remedy for all ills, it is sand. If you feel grouchy, take a little sand. If a dark brown taste is present on arising in the ,morn- ing, do not fail to reach for the sand battle, he advises. Emmons urges coarse sand, not too sharp, and forswears the fine white variety, because, he says, it dissolves in the intestinal processes and is of no value as an aid to the functions of digestion and elimina- tion. alai .;i'.i'ivareYt:r,LT ee "ITT i.tT r u A BELIEF IN WITCHCRAFT r,•,�:' •T•Tif_Yyr,l7tYf1 Y1fYyi, tTjy1ii1.:,,flyi(%I':i T,Yyyf1tlre • • Not much over two centuries ago witchcraft was thoroughly believed in uot alone by the superstitious, but by the most enlightened. It was almost a fanatical belief and seethed to be especially common among those who were moat sin- cerely religious. There are a number of striking intanees of references to witches from the very earliest times, The antiquity of this belief is shown by the book :of Deuteronomy iti.the Bi- ble, where it says: "There shall not be found among you any one that maketh his son or his daughter o pass through the fire, or that useth divination, or is an observer of tines, or au enchanter, or a witch, or a charmer, or a consultor with familiar spirits, or a wizard, or a necromancer." The penalty for these things was to be put to death. Witches are worked prominently into the first part of Shakespeare's great tragedy of Macbeth. Anti way back in the early history of the church there are many chronicles showing that witches were put to death for the paotection oaf the peo- ple against them. One of the most amazing things connected with the persecutions of so-called watches, consists of their own confessions • under the torture. It seems a mir- +ae1e in itself that any persons who were in their senses' should accuse themselves of things so 'contrary to nature and reason. In •Russia in Olden Times, when any one was suspected of witchcraft. a number of people gathered by the old tower, „Bokees Seekha. To this place the unfortu- nate suspect was brought and strip- ped naked, hands and feet fastened, and a rope tied round the waist to prevent him or her from drowning, and then the person was put into a deep place in the side of the river. If he went to the bottom at once, he was quickly drawn forth, for that proved his innocence; but if he floated on the top, he was then taken and branded with a red-hot iron in the shape of a cross to warn people that the person with such a mark was a wicked witch. In France the notorious Witch Sabbath 'of Arras was instituted in • 1459, and the celebration of the un- holy rites continued in the southern provinces of France until the sev- enteenth century. In the reign of Charles .IX. the great "sorcerer, Rinaldo des Trois Echelles, was ex- ecuted, 'and he undauntedly said before the king that in France he had 300,000 confederates, "all of whom you cannot commit to the flames as you do me I" Ruseian folklore endows some witches with wonderful power. Not long ago one of them stored away so much rain in her cottage that not much rain fell all summer, at least the superstitious attributed the droeght to the. witch. One day she went out, and gave strict orders to the servant girl in charge., not to meddle with the pitcher which steed in the corner. But• no sooner had she got out of sight than the maid lifted the cover of the pitcher and looked in. Nothing was to be seen, but a voice saki from the in- side : "Now, There Will Be Rain." The girl, frightened put .her, wits, ran to the door and the rain was coining down just as if it was rush- ing out of a tub. The witch came running home and covered up the pitcher, and the rain ceased. If the pitcher had stood uncovered all the village would have been drowned. It was the belief among those whe adhere to the idea that witches existed that if people are bewitched and wish to find out who. bewitched them they steal a black hen, take its heart out and stick it full of pins. Then they roast the heart .at the midnight hour. The double of the witch •-.will come and nearly pull down the door in her efforts to get in and to save the heart from want- ing. If this double does not Dome, but a neighbor should happen to ;pass by, bad luck will attend the neighbor. Witches are greatly feared in • . Corea and hated as well, but they are employed in long rune of ill luck, sickness or other circuma. stances which bathing else will change to exercise the malignant demon that is the author of it. The witch is usually .dressed in afan- tastic garb of brilliant colors, and has a most frightful expression of countenance. • A German superstitionis that if anyone can catch a little of the dust which the minister throws into the grave, and it is scattered at the portal of the church,'a witch oat- • not cross it. In Russia the witches' holiday the eve of -the first of September: On that evening all of the witches' come out of their' hiding places and', roam • about, To prevent, their do- ing any harm to persons, cattle or crops, the people stick a 'piece of wax on their heads and on` the Too Anxious. She --"John, I have packed' my trunk, but I'm afraid you will for- get to give .the begonias on the porch water. Thev, need water every day." lie—"Oh, don't, don't worry, yourself about that. She—"And,. oh, John, you'll forget to feed the canary. The thing will die of httn- ger.' He—"Oh, I'll not. forget, Don't worry yourself a moment.. Sha—"Ext I'm quite sure you'll forget to keep down the eurtatns." Ife---Oh, that's all right. I'll keep the house, as dark as a tunnel,". She—"John, I'm nob going. You have some reason for being se anx- tams g;P.' !la tilt K IHE STRINGING OF PEARLS OV .l'yy I,13.11�f?7 • E WI 1. N :) l! ST•itIES. • Fine Perception Of Worker! for Iriiiisceut Lustre of • Jewels. Pearl stringers themselves call it a trade, They are not the kind of people to talk about art. If they see anything intheir work beyond the prosaic fact that stringing is a good employment . it ix only in an indirect and somewhat vague ap- preciation of the delicate attraction of the pearls they handle, says a writer in the London Chronicle. Although not professing to be ex- pert judges, I have never met a pearl stringer yet whose eye and taste were not trained to: a fine lier- ception of the form and color of the beamy, iridiscent lustre of the jewel of she shellfish. Ib would be as impossible `for them tomistake an artificial pearl for a real one as it would be fer 'a lapidary to begin to polish a piece of glass under the impression it was a diamond. Pearls all down the agesare in- terwoven with legends and stories, superstitions and songs. From the monstrous pearls that are said to have adorned the crown of the great mogul to the seed -pearl work of the famous Baroda carpet, from the pearls that gleamed at the field •of the cloth of gold to the lastest necklace hanging in a Bond Street window, they are unsurpassed in value and beauty. It is often said that the little known industry of pearl stringing is dying out, but quite .4, dif#er ent branch 14f the, iin- dustry. Gaud, light is one of that essential needs of the pearl stringer; espe- eially- whenshe is etnjiloyed iza mak- ing or repairing Seed Pearl Ornaments. All the beads have, to be arranged according to their sive and then separately and Most carefully sewn into place on their dainty fraxno- work. For 'instance, if the design is that of a flower or a leaf the ekill lies in graduating from the biggest pearl to the one that touches the extreme point. Some of these orna- ments, by the way,. are very old, for if they are carefully handled there is no reason why they should not be a joy, if not forever, , at all events for as long as the handsome, antique pendants and pearl -stud- ded medals of the sixteenth and seventeenth centuries that one still admires in the British Museums. Only the finest silk is' used for stringing the finest pearls. Great beads, round and shiny, unmistak- ably artificial, and with more real lustre than white marbles—with the exception of what are called Roman, pearls, manufactured many years ago—may be allowed to hang to- gether on catgut;. but orients must be threaded,'pearl kissing pearl, on silken strands, worthy of their shape and skin. Now the art of the stringer lies in the apparently simple manner of tying the knot that attaches .the snap. Sometimes, also, sho`has to make a knot between bead and bead, a method that adds to the length of the necklace, but detracts from the beauty of the line of pearls. The knack of making this tiny knot will perhaps take •a girl a year to master, The Perfect lllnrrg of the Beads, LATEST AND BEST PICTURE OF THE KAISER AND EMPRESS OF GERMANY THE KAISER AND EMPRESS. A new picture of the Emperor and Empress of Germany. twenty-five years' reign of peace He celebrates a this is not the fact. No machinery is yet invented to supersede the ten clever fingers of the practised stringer. They are Busy All Day Long in their little workrooms, and one of the cleverest girls has work in hand, she was telling me recently, that will employ all her business hours for several months to come; There are very few pearl or coral stringers in London—probably less than a dozen, all told. One needs to be well cquainted with his West End to find them out. It is no use searching in the streets where the finest specimens of their work are bought and sold. Turn from Oxford Street in the direction of Middlesex Hospital— everybody in the neighborhood speaks of the 'Orspital as the great Iandmark—and there one may dis- cover, by diligent search, an ocea sional little brass plate engraved with the words, "So-and,so, pearl stringers." The same in a certain busy street on ' the way to Soho. But having found the best • pearl stringers he would be very much mistaken if he imagined that ring- ing the ing-ing.the bell is an open sesame to a study of their work and methods. No, the pearl stringers are judici- ously reticent about the trade. A business hats often been passed on Prom mother to • daughter, even from grandmother to grandchild; until the original tame on the brass plate is no longer borne by anyhody in the ' workroom. In olden tines the stringing ofcorals'was of much more importance than it is. tosday. Drilling and mounting of pearls is neither too loose nor too tight, de- pends on how it is made. These is no .needle fine enough for thread- ing ,small •seed pearls, so the string- er makes her own out of a• piece of wire as thin as ahair. She ar- ranges her pearls, if they ase of different sizes, on a grooved board covered with. billiard table cloth, any other material, such as green baize, being much too coarse. When she is making ,a tassel, 'or loops, it is pretty to watch her hold her work at arm's length every few minutes, measuring its size and efi- fect with her well-trained eye. It is hardly necessary to, speak of the strict integrity and- unfailing fare required in a.. pearl stringer. She is entrusted with great posses- sions, for the value of pearls is con- tinually • onthe increase. There are some women who never then their :treasures out of their own houses, • but arrange, through n jeweller, for a pearl stringer to call so many times a, year to repair ornaments or re -string .necklaces. The work of the pearl. stringer is :so little known, so quiet and dainty, that it is doubtful if one in a thou- sand women who stop to admire and covet as they pass show win- dows ever give a thought to the patient fingors that have threaded the beautiful beads and tied the al- most invisible, punning knobs that link them to their diamond clasps.. Tho 1itttle band of. stringers are very simple, but businesslike pec., pie,. in their ;humble 'i orkroorns— devotees of :beauty,. although they aro eonecious of the fact, and true artists in the perfection of their work, IWIfril,f4 41011Akilig MillorilkAWWW. 4 @r' ' `�r'�A�M.Y�A1eY.Y►i4�rY�r Ways of Preparing Cherries. Cherries are the first of the fruits. of the suntmer--the first, that is, of the fruits of the summer trees. Plums, pears and peaches are still served only in the feasts of dream- land when cherries are ripe.. Hence they are generally greeted with an enthusiasm not bestowed on 'any of the later fruits. G'herriee served fresh and cold on their own stems for breakfast are so delicious that no other way of serving them at that meal could be better. But pitted and sprinkled with sugar and a bit of lemon juice, they serve as an appetizer, and at the same time lose none of their delicate flavor. Another way of pre- paring them for breakfast is to pit them and mix them with sugar— in the proportion of half a cupful to a pint of cherries—and cook them until they' are just tender. Then pour them over buttered toast. Cherry soup has heen made, but it could; hardly be more, than the result of an effort:to serve cherries in a, new and unexpected way, How- ever, at every course save.the soup course cherries can be legitimately served, Cherry cocktails arermade in this Way : 'Stone ripe cherries, chop them fine, add a tablespoonful of lemon juice to eaelt cupful of cher- ries, sweeten them to taste and serve themieither in cocktail glass- es or else n lemon skin cups, made by removing part of one side of .a sufficient number of lemons, cutting a bit of the rind from the other side, removing all the pulp and juice and washing and chilling the shells. Cherries served with French toast can be used as an entree. To, make them cut rings half an inch thick from bread and soak them in beaten egg yolk, milk, a little sugar and a pinch of salt. Roll the bread rings in crumbed bread and maca- roons and brown them in butter. Stew ripe cherries with sugar enough to sweeten them, drain and pile in the middle of a dish. Sur- round them with the juice of the cherries . thickened with a little cornstarch and flavored with ori ange juice. Cherry fritters can be served with meat as a separate course or as des- sert. To make them, prepare a bat- ter of a cupful of flour, a teaspoon- ful of baking powder mixed with. a tablespoonful of melted butter, a well -beaten egg and enough water to make a thin batter. Stew ripe, pitted cherries until they are just tender—but do nob cook them to pieces—and sweeten them. Drain them and add them to the batter. Drop it in spoonfuls into deep fat and fry brown. The juice drained from the cherries can be substituted for water to moisten the fritter bat- ter. Sherbet and Salad. Sour cherries are needed for cherry sherbet. Stone a quart of them. In the mean time boil to- gether a quart of water and a pound of granulated sugar for 15 minutes. Add the cherries to the hot syrup just as it is taken from the stove and stand aside until it is perfectly cold. Strain through a fine 'wire sieve and freeze: When you take out the dasher stir in a meringue made of the white of ane egg sweet- ened with a tablespoonful of granu- lated sugar. Pack in ice for an hour or two. • Cherry salad that is surprising as well as appetizing is made of pitted cherries filled with chopped nuts in the cavity made by the removal of the pit, served on crisp white let- tuce leaves and dressed with French dressing. This is one of the pret- tiest salads imaginable, if the cher- ries are bright red and the lettuce white and yellow, as perfect lettuce hearts are. Cherry bread pudding is a dessert which tan be eaten by children and which is enjoyed likewise by grown- ups. To make it, 'spread a layer of bread crumbs in the .bottom of a buttered baking dish and cover with a layer of stoned cherries, sugar, bits of butter 'and a sprinkle of lemon juice. Add a. layer of crumbs, another layer of cherries, and so on until the dish is full. Finish with a layer of crumbs. Bake the pud- ding until the cherries are tender. If they are juicy the pudding will need no ••moistening while baking, but if they are not juicy pour a few tablespoonfuls of water over it when it is put in the oven and add water to keep it from drying out as it bakes., Serve the pudding with a sauce made of cherries boiled in sugar and water for 10 minutes and then pressed through a sieve. Cherries can be used for short- cake. • Make a rich biscuit short- cake, bake it in two thin, crisp lay- ers, butter anti and cover over the bottom with crushed and pitted cherries that have been generously sprinkled with sugar. Cover the top with whole, pitted cherries, sprinkle with sugar and serve with .a sauce like than for the' bread pud- ding. A. Few Suggestions. Put a datup cloth or damp nap nap- GILLETT'S LYE EATS D IRT µfosseonsd,Np-ryiioiaccrwo04510 Wu' kin over sandwiches or bread if 3 is necessary to =wait before serving. The hair may be kept from com- ing. out after an illness by frequent application to the scalp of sage tea. To remove a fishbone from the throat, cut a lemon in half and suck. the juice slowly. This will dissolve the fishbone, and give instant re -s lief. An 'easy and••quick 'way to clean pie dishes and plates burnt in the Oven is to wash them first; and then rub. them with a small piece of emery paper. When boiling old potatoes add a little milk to the• water in which they are boiled. This prevents them turning dark in the cooking, and improves the flavor. • After washing blankets, hang them on a line until quite dry, then beat them gently with a carpet beater. This makes them soft and fluffy. An excellent plan before putting one's hands in soda -water is to rub thein well with a, piece of mutton fat. This counteracts the bad effects of soda. To clean white shoes, scrape. some pipe clay finely and mix it to the consistency of cream with cold wa- ter. Brush all dust off the shoes, and rub the mixture well into them. Leave till thoroughly dry,. A few drops of castor oil will be found most beneficial to drooping ferns. Drop the castor oil on tho roots and soak the ferns in a pail of water all night. In a week a marked improvement will be notice- able. In making meat pies to be eatea cold, see that the top is ventilated by one or, better still, two holes. Without this precaution ptomaine poison is liable to develop, even when the meat used in the pie ap- pears to b'e perfectly fresh. There is a proper . way to mix blacking. Cut the cake of blacking into small pieces, put into a saucer, and pour enough sweet milk to. make -ib rather into a think cream. Mixed in this way helps to prevent the blacking from cracking. When making jam add a piece of. butter the size of an egg, fifteen minutes before removing the fruit from: the fire. This will make it look clear and prevent it from stick- ing to the sides of the jars. When boiling rice boil it fast for twenty minutes, then remove from the fire,•and pour cold water imme- diately over it.• Drain through a sieve, and place in the oven to dry before serving. . When cream is only slightly sour it may be made delicious to serve with puddings, etc., in the follow- ing way : Put it into a basin with the juiceof a lemon and r., table- .spoonful of sugar and whip until quite stiff, This treatment makes it excellent and increases the quan- tity at the same time, Enamelled teapots, when 'stained with tea, may be cleaned by being filled with cold water to which a handful of soda is added, and set on the side of a moderately warm stove for some time. After it has boiled fill with cold water and rinse until clean. It is useful to know that a cake which seems to be hopelessly fallen in the middle need not be: -wasted,' but can be made into a splendid steamed pudding if it is crumbled up and mixed with milk to the usual stiffness. Any kind of cake, fruit[ . or seed, ete., can be treated in this way with certain success. To take bruises out of furniture wet the part with warm water. Double a piece of brown paper six times thick. Soak it and lay it on the place, Apply on that a hot flat- iron until the moisture ev.apor ated. If the bruise has not gone repeat the process until the dent or. bruise is raised level with the sur- face, When buying stair carpet, ge• t` an extra. yard, and fold in a piece at each end. If you do this you will be able to shift the carpet some times higher or lower, and by this means you will get it worn evenly. all over, and will not have the• edges looking frayed and shabbar� while . parts of the carpet remain untrodden and fresh. To clean' .finger marks on doors;, rub well with a piece of clean white flannel dipped in paraffin oil. The marks will disappear like rnagie.I -Afterrads wipe tvit a clean sloth; wrung out of hot • water to take away the smell, This is much bebn ter than using soap and water, and' does not injure the paint. Parafn oil is also excellent for cleaning. varnished hall doors.