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HomeMy WebLinkAboutExeter Advocate, 1914-7-9, Page 2,4T,aireen,eree'rT)leesT eiT_MT' des' 114 Pure Invention n,,, ,,.I ,, , ,, ,;,.I,......„i,h;f, TTp in the back attick of Mrs Datcbettt's lodging -house there dwelt a quiet, inoffensive old gen- tleman, of whom all his fellow - lodgers held the eam:e opinion, though each of 'thean expressed it differently. Mrs, Laycott and her daughters, for instance,. speaking -with the re- finement naturally expected from residents on the first floor, plain- tively protested to each other that Mr. Simeon Dayle was eccentric and peculiar. A little lowerin the social scale, though a little higher in residence, Mr. J'elks, on the second floor, was wont merely to tap his head in roguish pantomime at sight of Mr, Doyle. And sportive; slangy Mr. Benderly, up another flight of stairs, never hesitated to- couple the old man with the phrase "bar- my on the crumpet." And yet there was nothing mark- edly peculiar about old Simeon. Doyle, save that he had battled un- successfully against life for many, many 'years, and still had faith in himself. Dy profession he was an inventor, and, by confession, an unsuccessful. one, and that was mainly why the boarding-house doubted his sanity. They thought him mad because, at his age, he would not give up try- in g, ry-ing, In all tie house there was only one person who. never ridiculed him, and that person was Irene, the shabby little maid -of -all -work. There was a curious friendship between the little servant ,and the old man, dating probably frons the day when Simeon Doyle, meeting Irene in the street, had raised hie hat to her, leaving her to stare, breathless and pink with gratifioa- tiou, after his retreating form for several long seconds. ° Irene did all she could to make his life more bearable under Mrs. Datchett's hostile roof. She would talk to him, and puzzle. her head over his complicated designs and makeshift models. But all the time she was of unspoken opinion that he had a tile off—'that he was, indeed, as Mr, Benderly and the rest of them said he was. O!d Simeon Doyle, on the other hand, was inexpressibly grateful for her friendship and interest, and found encouragement in the thought that here, at any rate, was someone who believed in him. "Ah, my turn will come!" be would tell her. 'Course it will 1" cheerfully af- firmed Irene. "Bound to, sooner or later. There's nothing to stop it." And, secretly, she would de- fiantly add to herself : "I don't mind if it is a lie I'm telling. It bricks bim up more than 'the truth would!" Thus went on odd Simeon Dayle's life for week after week, his aged soul a battleground of hope against disappointment, of enthusiasm against rebuffs. Some days he. would labor hard all the morning, and triumphantly. waylay the work -begrimed. Irene to announee to her that success was in his grasp .at last. Oa other black days he would brokenly admit the possibility of his failure, and then the little. smudgy maid -of -all -work would rally his spirits, affecting a vast confidence in his ideas, At intervals of every few days he would sally forth with a parcel of drawings or one of his patch -work models, and then she would inevi- tably contrive to be in the passage to mutter "Good luck!" to him as he went bravely out, and to mur- mur "Better luck next time 1" to him when he returned. At lastcarne a day of disaster, when all ideas had fled from him, leaving him inert and dejected. Further, Irene had that morning tearfully brought him a, packet left by the postman. To the postman it was a mere small parcel for deliv- ery, but to Simeon Doyle it signi- fied a•crumbling of high hopes, for it was the return of an invention with which he had hoped to unlock the door to fortune. As if that were not enough, an- other trouble came in the person of Mrs. Datchett. "I'm sorry, Mr. Doyle," she. said, "but I find I can't afford to let you stop on any longer ,at the old rate. The cost of food has gone up so much, I shall have to charge you a shilling n week more in future. "A. shilling a week !" he exelaim-' e& aghast. ""I -•-•I-----" "Of eourse, I'd be sorry to ince ryou; but -bu .incss is business '•' she emarked- !"If you was more of a business man yourself, I. dare say you'd understand me better r' "A shilling a week more !" mut- tered Doyle, shaking his grey head kis czill;v. Mrs. Datc:hetr, glanced disparag- irigly around the little room, dare say it come:- a bit harden vott," the observed. "But it's your own fault, ain't it? If only you'd give up all this—•this •tune wasting--- and take .just a small job some- where, it 'lid make it easier for you," "Perhaps you're' right," he said listlessly. "`Yon think it over," she advised h ,; e,.' "Bibb, t1r _z c, r,, gone thing'ver certain -elf ert,n!t afford pay youp y an extra shilling aa, week, I can't affoed to keep yon on here!" It was half an hour' later that the little servant came into the room. Dayle was standing at the win- dow, looking; out, sand he did not turn round, either at her entry or. her cheerful greeting of "'ere we are again !" "Irene," he stated, "I'm going to give up inventing!" "Get oat!" exclaimed the incre•- dulous Irene. "I am," he said, turning slowly to hear and courageously trying to smile, "I'm going to give up try- ing to invent, and I'm going to look. out for useful work." Irene looked sharply at Woo "The old woman's been a -going on at you?" she demanded. "Mss. Datchett has certainly been helping me to, realize my position," he admitted; "and—and I'm going to' take her advice. I--I.don't want to give in, but—" "Then, don't a" recommended Irene stoutly, "You keep' plugging away at your little wheels and things. It'll all dry smooth one day, and then you'll be jolly glad you tstuek to 'it." ""No ; I'rn done with it ►" he'said: "You see, Mrs. Datehett. is com- pelled to charge me an extra shil- ling 'se week. And. I don't want to leave 'here. I don't suppose I could live cheaper anywhere else. But that shilling— 1-I can't afford it, so I must earn a little extra.; and so—" He faltered to a full stop. Irene saw his eyes waver toward his be- loved schemes, and then suddenly become bright with tears. "'Bee, you leave this to me," she ordered. "I'll go and 'ave a chat with Mrs. Datchett for you. I'll see if I can't persuade 'er to let things go on as usual." And before he could detain her, she had gone tumultuously down the stairs. Minute after minute he waited for her return, scarcely daring to hope for her success. The ideals and am- bitions of his life rested momen- tarily on :a little Cockney waif ; and he reflected vaguely that it was for- tunate she had always believed in him. "It's all right," said Irene, skip- ping back into the room eventually. "She's a -going to let you stay on at the old rate for afew weeks, any way. And then we'll have to have another look round and see what can be done 1" "Another few weeks !" he ex- claimed jubilantly. "Why, I may have had my turn of luck by then! I may be a suecessfua man in a few weeks l" "Of eourse you may !" she agreed. "Very likely, 1 should say !" But as she went out of 'the door, she sighed. A fortnight, amonth, another fortnight dragged by, and old Sim- eon. Dayle's life continued unevent- fully. Save that Mrs. Datchett look- ed at him queerly when he paid his weekly bill, she made no reference to that black morning when despair almost conquered all hope. Then, one amazing afternoon, old Simeon Mayas came home radiant, a changed man. He held his head almost proudly, and there was an unusual note of confidence in his voice. The incredible had happened, and success had come to him --dazzling, brilliant, and certain success. He had said nothing toanybody in the house of what was develop- ing, for be had been disappointed so often before when all seemed sure.' Even to Irene he had merely hinted at natters, and, though she had professed gratification, he fan- cied he had detected a note of doubt in her tones. But now the great railway com- pany had agreed to adopt his in- vention, and less than an hour ago be had signed a portentous agree- ment. Everything was sure. :fIe would go and live in the coun- try, . where he . could work undis- turbed. Ile would have a study and a. workshop and skilled assis- tants; he would— He stopped abruptly in his mus- ings, alarmed by a ,crashing and tinkling of glass and metal down- stairs. He heard the voice of Irene raised in tearful protest, and, the voice of Mrs. Datchett in passion- ate reproof. He went down a flight of stairs and listened, "I don't care!" the infuriated Mrs. Detchebt was saying. "Acci- dent or no accident, you broke it, and you shall pay for it out of your wages 1 Take you. agood 'tune will, too—a, lovely thing' like: that! But P11 bake every penny of your wages till it's paid for. ; and how that old .lunatic upstaiias'll, get along, I don't know;` You won' ie able to pay that extra sd�illing a week for him now, and 'e cerlainly shan't -stop 'ere if 'e don't pay it 'isself ! 'Ow you sauld 'ave-- ' Old Mr. Doyle went slowly up- stairs and betels into his room. His face was grave •,a,nd yet wonderfully tender; it had the look of a man who has suddenly glimpsed •th° in- ner beauty of life. Presently he rang the beJ.1 for, Irene --the first and lase tinehe ever ventured to take so dictatorial a step. Irene came to him with red -rim- med eyes and a pitiful litter sob in her tones,. "Irene," she said, "it seems that I't's not the only inventor in this A Three -Times Derby Winner. This picture of Lord. Rosebery, who ` is with the Hon.. T. Agar-. Robartes, was taken on Epsom Downs, England, last week. Lord Rosebery appropriately enough is entitled to call himself Baron Ep- som of Epsom. He has won the Derby three times—with Ladas in 1894, Sir Visto in 1895, and Cicero in 1905. Lord Rosebery has been ill for some time, but is now recovering nicely from his indisposition. house." He pointed an accusing forefinger at her. "About that ex- tra shilling a week. I'm afraid you- 've been inventing there. You've been paying it yourself, and telling me that Mrs. Datchett had let,me off it." "I—I= She promised me she'd never tell you!" she stammered. "1-I was so sorry -for you, and I wanted to do what I could to 'elp. I didn't see why you should ever know,and now—" "You thought one of my inven- tions would prove Isuccessful1" he suggested. - "Yes," she gulped; and then, out of her despair, told the truth. "I mean, no. I -I never thought anything 'lid come of all your work. But I didn't mean to let on to. you what I' thought. You gee, • you and me was such pals, in a. way. But now she's going to collar my wages for weeks. I don't know what's to be done, and=" "I do 1" said the old man, and triumphantly' waved a slip of pink paper before her. "Look at that! And that's only to go on with. There'll be heaps more to come." "You -you're never going to tell me," cried Irene, in helpless amazement, "that you've slicked 1" "Yes; and I'll be able to work out my other ideas properly now. I'm going to live in the country, and you're conning with me! You're going to look after the housekeep- ing department." Can 1 call myself the lady 'ousekeeper ?" Irene asked eagerly. "If you like 1" replied Simeon Doyle, "but you'll be known to most people as my adopted dough- ter 1" London Answers:' OUR MINDS AND HEALTH. Power of Suggestion of Great `Yelp in Curing Sick. The power of suggestion in help- ing .sick men to recover their health has played its part in folk:.medicine at least since the beginning of his- tory, according to Dr. Abram Lip- sky. Even the Assyrians practised it. "Scientific psychotherapy has un- doubtedly- taken this hint of rein forcing verbal suggestion with a tri- vial action from popular practice.. The device is perhaps best known in popular medicine as applied to the cure of warts, You strike the wart downwards three 'times with the knot of a reed as you make your auto -suggestion, or you rub it seven times with the thirdfinger. of the left hand in the direction in which the sun moves; or you wet your forefinger with saliva and stroke the wart in the direction of a passing funeral; or you touch each watt with a pebble, place the pebbles In abag and lose them— the finder getting the warts; or you tie as many knots in a' hair as you have warts and 'throw the hair away; or you steal a piece of bacon, rub the . wart and slip the bacon under the bark of an ash tree, thus ea,using the warts to disappear from your hand and .appear on the bark; or ,you get another, by hook or crook, to count your warts, when they will pass over to him. "Let it net be supposed that the foregoing remedies are merely pre- eeriptions, but not cures: Innum- erable experiments hays been made with them by persons who sincerely believed in their' efficacy, and the evidence of their success is asabun- dant as that of the sztccess of more academie methods --and those enu- merated do not begin to exhaust the list—shows that the particular differemcea between thein are of to consequence, but that any deice based on the faith of the patient may be employed to utilize the con— trol which the mind, under certain circumstances, may exercise over the so-called vegetative processes of the human systema "That the most powerful sugges- tion may fail of its object is, of course, perfectly well known. A case is reported of a•German pea- sant, unpleasantly endowed with two many warts, who stood on his head in anewly-made grave. To a superstitious yokel this was an ex- tremely . powerful suggestion, but the walls remained. "The strange, the mysterious and the weird have great suggestive po tency, and hence drugs culled ,at unearthly hours, during unusual conjunction of the moon and plan- ets, on St. Sohn's Eve or St: Ag- nes' Eve, have unusual curative properties." Dr. Lipsky says that the practice of medicine even to -day is an art based largely upon the empirical tales learned from the experience of the common people. Scientific medicine, he says, has in the past adopted into its pharmacopoeia, a great many of the "simples" cher- ished by the common people, but has discarded their innnumer.able hints as to the value of psychot!hera py, and is now beginning to turn to this neglected wisdom, to make use of spiritual "simples," and to learn what curative powers reside in the soul.—Popular Science. TO DISPLAY EGYPTIAN FINDS. Recent Discoveries Will Be Pictur- ed in London. The London •Society of Antiquar- ies will soon hold at Burlington House an interesting exhibition of the papyrean and other fragments' discovered by the Egypt Explora- tion Fund at ` Antanoe, ' Oxyrhyn- chus, and other sites of ,ancient oivi- lizatien on the upper reaches of the Nile, hundreds of miles south of Cairo. That human nature has not alter- ed much is shown by an order for an inquest on •a slave who had fallen off the roof of a house in his anxi- ety to secure a good view of some dancing girls; an announcement of some athletic sports allusions to horce racing a list of ,articles left with a local pawnbroker, and a curious indictment by a wife of 'a cross-grained husband who refused to give her the household keys and bolted the door when she had gone. out to church. The preparations common in mod- ern villages on the occasion of rho visit of a member of Parliament have an interesting prototype in a letter ordering certain civic officials to have everything ready for the. visit of a Roman.Senator, including the bun' which he was to throw to the sacred crocodiles. These vivid historical snapshots seem to bring the dead past of Graeco-Roman Egypt very near. Doesn't. Cure her. Bacon—They ';say she's a; klepta- maniac. Egbert-Can't; help it, hey? Bacon --No. Egbert-Why doesn't she take something for it? Bacon -That's the trouble. She's doing it all the time, Sauspicious Manima—Lthel, what detained you at the door just now when Mr, Spooner went away? Ethel (smoothing`' her rumpled hair) Nothing to speak of, Mamma. The Standard Lqe of Canada,Has many imitations but no equal /111/11111111111111111111110,11 a VIIAlltAlb vW.war.'%,•' 1 HOME Seasonable Recipes. Cherries.—Canned with athin syrup with the stones, or preserv- ed in a thick syrup if pitted, are two ways of putting up . cherries. Canned cherries are undoubtedly best if steam cooked, but a good. deal (epends upon the cherry,. which is best if put up, shortly after it leaves the:. tree. It is quite -com- monly believed Ithat the flavor of the seed gives . a richness to the pre- served cherry that it needs,, and various ways are used to secure this flavor, even when bhe cherry is pit- ted.One way is•ito wash, and: re- move the etems of the cherries, then put them in. an earthenware baking dish in the oven till hot. This is the method used to get the flavor of the seeds when they are to be re- moved and the cherries used for making piesor tarts.. When pre- pared this way for 'the later ser- vice no' 'water isneeded, other than the juice, some of which is pressed out in (seeding them. Syrups.—There ,are 'three grades of •syrup properly, but many varia- tions . from ..these the light, the medium,' the heavy. The 'light syr- up- is for 'canning, and when the steam method is `used, it may be thinner than when .the fruit es ,sim- ply cooked in the cans.. For the heavier fruits four cups of -water to two cups of sugar, cooked to syrup stage and ebbied' befoatrit isr°pour- ,ed over the uncooked fruit packed in the cans, is one which will keep perfectly if the Cane .are well .ster- ilized. People who use one syrup for all.fruits generally use a small- er number of cups of waiter than sugar, four supe of 'water"to .six of sugar sometimes, ;and ,have the wa- ter boiling. The less eugar 'there is in sum` izier preserves the better they will be 'relished. A heavy syrup has four parts of sugar to one of water. Jars should be thoroughly steril- ized by boiling for at least fifteen minutes before the fruit is packed in them, even if it is to be cooked in the jars. The sterilization must be unquestionably thorough if fruit is to keep• for 'any length of time. Heat is the ..sterilizer, .and it must be applied in sufficient amounts and at the beginning of the process of canning: It will usually require less heat to •sterilize fruit' than it will glass jars that: have been used several times over. Most of the .smaller fruits need no more than five 'minutes of hoilin:g, and tike jars need much more than this. A washboiler :with a false bottom, a towel, or even paper over that, then the glasses filled with cold wa- ter, ,,set in and surrounded with cold water ,to, their necks, brought slowly`to'a boil, and boiled for fif- teen minutes, these are the require- ments. But boiler, glasses, etc., should be as •clea)n'as possible to start with,-and.it.isanything but desirable to put a dish cloth on the false bottom of the boiler, as some women have been known to do. Tit' may ;contain germs that it would take ::in hour of ,boiling to kill. A circumstance like 'this, may be the, explanation. of spoiled pre serves. The lerigth of time to cook de- pends upon the kind and ripeness of the fruit, • If a fruit stews up quickly, about the same time as it requires' to cook in the open pan should be given to it when in the jars. Gooseberries ' require but. five minutes, while cherries not stoned 'might well be given twenty urinates. Jelly Bases. Before the apple comes rhubarb juice may be tised with strawberries, peaches, and other fruits for jellies. The spring rhubarb makes the best jellies, but it may be used well into the sum- mer if one learns how to cook it. The thing to keep in mind is that the juice is • rather .mucilaginous, so that when it appears thick it'inay not be sufficiently cooked' so time ib will .jelly, A" few drops of lemon iuice will help" it to jelly, Currant anis Raspberry Jelly. -- There is considerable difference of opinion as to what is the best way to extract the juice from the cur- rant. A good jelly may be° made by covering them, in the fluster, with cold water and cooking. Or a few of the currants are pressed' and broken in the bottom of the kettle and the others put in whole.' Ice Cream Recipes.. Orange Mousse:—Take one and one half cupfuls of the juice of sweet oranges and one fourth of a cupful of lemon juice. Mix with two cupfuls of sugar. Whip one pint of heavy cream until it is firm,' Add the fruit juice and the sugar,'and one cupful of English walnut meats that have been eliePped fine.' Fill a mould and pack it in ice and salt.Leave it for four hours. Chocolate Tee Cream with Chet° namon Sauce. — Those who have never combined the flavors of cin- namon and chocolate have a treat in store. Make a',syrtup of one pint of granulated sugar and one .half. cupful of water. When all the ,sit - gar is dissolved, boil the syrup' gently for perhaps a minute, then; add one-fourth teaspoonful of ein-, namon extract. Serve the same cold ,witch chocolate ice cream. Tortoni.—Boil together an even half -cupful of sugar and one-half cupful of cold water until it •slight- ly strings from the spoon. Beat three eggs thoroughly, add the •boil ing sugar slowly, beating all the while• (about twenty minutes). Mix one-half pint -of cream, and one cupful of milk, and whip the mass stiff. Mix all the ingredients to- gether, and one •teaspoonful of van- illa and ten dry maccaroons, pow- dered fine. Put the mixture in a mould, and pack it in ice and salt for six hours or longer. Sugared Ice Cream. --Make cara- mel sugar by placing granulated sugar in an aluminum pan over is slowfire. When the sugar is liquid and a golden brown, remove from the fire and cool. Roll or pound the sugar to a powder. When serv- ing'plain vanilla ice eream, powder with the prepared sugar the inside of the cooled glas's in which • the individual service is to be placed; fillthe glass with ice cream, ax powder with the sugar. If desired, blanched almonds may be added to the sugar just before removing from the fire. Frozen Cherry Custard.—Scald one pint of milk in .a double boiler. Beat the yolks of six eggs, add one cupful of sugar, and continue beat• ing until smooth. Stir the eggs and sugar •slowly into bhe hot milk, and continue cooking until, the mix- ture thickens sufficiently to coat -the spoon. Remove at once from the fire. Add one pint of cream and one tablespoonful of vanilla, and continue stirring until. partly cool. • When cold, begin to freeze, and when the mixture is half frozen add one cupful of •candied cherries cut into small pieces, and finish freezing. household ;lints. Cherries or strawberries com- bined with bits of pineapple is 'a new combination for tarts. Turpentine has the same whiten- ing, cleansing effect that kerosene has on a boilarful of clothes. Whitening dissolved in warm we - ter will easily elean white enamel furniture and help .to keep it a good .color. A. biscuit top over blueberries, peaches, apples or strawberries, the whole steamed and served with hard ,sauce makes a delicious pi,,a' ding. The best foods to choose for cook• ing. in the fireless cooker are those which take a long while to pre, pare—soups, 'pot roasts, beans, etc. - Leather covered furniture should be wiped over with a glean cloth wrung out of warm, soapy sv'ater, and when dry rubbed over with white of egg. Tapestry -covered chairs can be cleaned by means of amixture of dry 'brats and calcined magnesia, It should be rubbed in and left some time before being brushed away. Save all the lemon hulls, 4)11them into the vessel in .t�hich ybu boil your tea towels, all it will whiten ,them 'wonderfully, and there: will be a clean freshness abo't them that is verydesirable. he hem Sew the skirt binding on the of your skirt before you press it. Pressing the goods flattens it, and it becomes diheult to tell the braid on a thin fabric without stitching through, If half a bottle of olives has been used and you wish to keep the `rest, add 'a pinch of salt to the brine, pour a teaspoon 1 of olive oil into the liquid, and replace the cork.