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HomeMy WebLinkAboutThe Brussels Post, 1912-8-15, Page 3WINTER PRESERVF,S. Raspberry Vieega,r.—Place three pounds raspberriea in a jar and heat them thoroughly to extract all the juices, drain this and add one !part of the best white vinegar. Add one pOund sugar to every pint of liquid and simmer gently for N minutes to half an hour, Bottle and use as required, Pickled Walnuts.—Make a brine with one gallon of water and three pounds salt. Prick the young wal- nuts and place them in the brine. Leave them in this for nine days, ehatiging the brine every three days. After the ninth day place them on a tray in the sun to dry, when they will turn black. Place them in jars when quite dry. Boil one quart of vinegar with one ounce whole black pepper, one-half ounce allspice, one ounce bruised ginger for 10 minutes. Strain and add it to the walnuts. Tie down ready for use in winter. Chuthey.—Take one pound each of apples, gooseberries, tomatoes, figs and raisins. Pass these through a mincing machine, add one quart of vinegar, two pounds sugar, one- quarter pound salt, one ounce gin- ger, two ounces garlic and one- quarter ounce red pepper; plape all in a pan and boil for an hour— bottle and use. Crab-apples make excellent chutney. Canning Tomatoes. ,Scald and remove the skins fro rethe toma- toes, cut out the core and hard parts ; put the tomatoes into a plr- eelain-lined kettle and bring to boiling point. To each quart add a teaspoonful of salt, fill the jars, stand them in the cannery and pro- cess fur 30 minutes. .Be careful to sterilize the rubbers and lids before sealing the jars by immersing them in boiling water. Never use a jar that cannot be hermetically sealed. Covering Apple Jelly with Melt- ed Paraffin.—Wash and wipe fruit. Remove the stems ; cut in pieces, put in preserving kettle, nearly 'toyer with cold water; cook very slowly until apples are tender. Pour in- to a hot jelly bag and drain thor- oughly, but do not squeeze. Mea- sure the juice, allow one pound of sugar to every pint of juice. Boil the juice for half an hour.; add the sugar, which has been heated on a platter in the oven; stir until the sugar is dissolved; boil for eight minutes or until it jellies. Skim when necessary. Pour the jelly in- to glasses; let stead until firm aiscl pour melted paraffin over the top of each glass ; then cover with paper cover. Keep all jollies in a cool, dry, dark place, USING UP FATS. Fats that are derived from the eooking of bacon, ham, chicken, beef and other meats should be kept, each in its own receptacle, to be used for different purposes. Home rendering of both suet and leaf lard has its advantages, be - cease the product...is generally su- perior to what can be bought for the -same price. Both suet and leaf lard require cooking in order to loosen the fat from the tougher membrane that holds it. For this purpose the ma- terial is cut in small pieces and covered with water and allowed to cook slowly for some time until no more water remains. A better method for suet is that used by German housewives, who. .economize on butter by the use of beef fat more than do Canadian housekeepers. The suet is cut in small pieces, and covered with water, in which it is allowed to soak for a day, the water being changed once in the time. It is then drained, the scrap has turned to a light brown, and put into an iron kettle with one -hall teacup of skimmed milk to every pound of the .suet. It should be cooked very .slowly until the sound of boiling en- tirely ceases, When it has partly cooled it should be carefully poured off. This fat has no unpleasant taste or odor, .ad in many recipes may be substi- tuted for part of the butter. Some .cooks add a Pound of leaf lard to four or .five of the sitet ; this makes a softer fat, as lard has a lower melting point than -beef fat. An old-fashioned method of clesi- fyieg fat from the soup kettle, or .1 rem cooked meats, ,th that it may be used in the kitchen, is to add the cold fat to a liberal quantity of -cold water, then heat slowly and let cook for an hour or more, When .old, the cake of fat is removed and the lower portion, which will con- tain the small particles of meat, etc„ should be scraped away and the white, clean fat saved, If the flamer or color of both are not satis- factory the process may be repeat- ed several times. Another method •which is often recommended is to -took a number of alices of raw po- tato in the boiling fat. When an iso cheat is utied, fet in small quantities may be easily kept sweet for cooking purposes. If lard is rendered at home in quantity sufficient for is lung time, it should be kept 'covered in tins or earthen jare, in a thol, dry place, ae cellar or storeroom. ..— RICE AND LETTUCE, A usual combination of special food value is cold boiled rim heap- ed on cress or lettuce. In the cen- tre of the rico put some slices of pickled rod beets and sprinkle the whole with chopped olives before adding the' completing touch of a rich mayonnaise. Or turn out little molds of cold boiled spinach upon cress or lettuce, decorating with slices of hard-boiled eggs and olives. Where lettuce alone is ab hand vary the dressing instead of the principal ingredient. Oombine for the sauce half a cup of cream, the yolks of two eggs, a dozen capers and four teaspoonfuls of tarragon vinegar. Beat thoroughly and pour over the lettuce, tossing the latter with a fork to mix the sauce thor- oughly through. A salad that the men folk will re- joice in—that sex as a rule being partial to onion—is made in this way: Half a dozen sweet green pep- pers, with the seeds removed in the usual way, and one large Bermu- da onion, all of these minced fine by passing them through a meat chopper. Add salt, pepper, French mustard, a cup of olive oil and the juice of one lemon, in which a one - inch piece of preserved ginger has been inineed very fine. Serve on lettuce, very cold. The basis of many a tasty salad is cream cheese, one recipe applying to it being as follows: Chop very fine some olives and green peppers; combine with the cheese, using enough cream to arrive at an agree- able smoothness, and serve on cress or lettuce which has been dipped in French dressing. Or chopped olives and pickles can be stirred into the cheese in the same way, .1. A DANISH WEDDING. There Are Seldom Fewer Than 50 Guests Present. The number of invitations varies athording to the means of the bride's parents, but there, are sel- dom less than 50 assembled, and often as many as 150, old and young. A day or two before the wedding the various guests send their gifts, not to the bride, bub to her parents, consisting generally of contributions toward the expected feast, and beyond participating in much revelry and good cheer the bride and bridegroom. do not derive any benefit. One friend contri butes, say, eight pounds of butter piled high.on a platter fringed with greenery; another a, score or two of eggs or some chickens. A lamb joints of beef, or a small cask of .fine old ale follow in quick succes- sion, and in this way the parents frequently receive more provender than can be consumed at the festiv- ity, and their sole expense consists of the hiring of plates and dishes from the nearest stores in the town where the farmer sells his grain and buy a his wife's groceries and ribbons. For months before the wedding the bride, with her mother. and sis- ters, have been hard at work at the loom, spinning and weaving all the linen for the person as well as the. house, which store, together with a. pair of young horses, a couple of cows, and a pair of sheep, invaria- bly form a part of her marriage outfit. Bridal ornaments are not heirlooms, 88 ±0 Norway. The Dan- ish peasant girl wears a simple •crown of myrtle with her naitional cesturne—varying with the district, but always charming—and pots of myrtle are carefully cherished by girlish hands through the long win- ters in anticipation of the great event. Her sole heirloom is the great oaken dower chest, heavily clamped and often finely ce,rved, that holds her goodly store of linen. At 11 o'clock on the wedding morning all the guests meet at the house of tho bside, driving up in carts, and when she is ready the long procession starts for the church, headed by two outriders, who ere the "best men." Next fol- lows a cart °entail -ling the band, comprising three or four brass in- struraents, and the village fiddler. After them comes the cart contain- ing the bride alone, both parents remaining at home to put the fin- ishing touches to the festive board, already spread. Behind the bride comes the bridegroom, also. alone. 1 -lo sits in the middle of his vehicle, in all the eonseious glory of a new tall hat and a vest cloak of man capes, worn even in the aummer time as lending a dignity suitable to the solemn occasion and as a mark of distinction. Near the church elhilelren strew ROW01,f3, as well as near the brick's old home, where thea is also an archway draped with gaga. Returning from eluirele the bride and bridegroom sit together, the bend preceding them, heralding their approach with gleeful Fl trains. Anything yeti get for nothing is usually worth a little less, POISONING FROM OVERWORK NEW DEFENCE FOR SHORTER 110 VBS. A. Tired Person is Poisoned by Waste Products of His Own. Body. During the last century, while many who have seen the practical results of overwork in industry, and year after year sought a legal re- medy, men of various sciences have unknown to them been studying the same phenomena in the labor°, tory. Physiologists, chemists, bac- teriologists and psychologists have contributed to this study. It is the facts brought out by such investi- gations, which, as presented by Louis D. Brandeis and Miss Gold - mark, have afforded a powerful and successful argument before the fed- eral supreme court for upholding state legislation regulating health conditions in industry. A tired person is literally and ac- tually a .poisoned person—poisoned by his own waste produets. "But so marvelously is the body con- structed that, like a running stream, it purifies itself and during repose the ca,st-off impurities are normally burned up by the oxygen brought by the blood, excreted by the kidneys, destroyed in the liver, or eliminated from the body through the lungs. So rest repairs atigue. This balance is kept true and fa,- tigue is repaired just as long as it remains within physiological limits; that is, as long as activity is bal- anced by repose, the obnoxious pro- ducts of activity are more quickly eliminated and tissue is rebuilt. The physiological normal phenome- non of fatigue becomes pathologi- cal or abnormal exhaustion, as soon as the balance between rest and fa- tigue is destroyed. DIE FROM POISONING. In extreme instances, as when hunted animals drop dead in the chase, they die not from overstrain of any particular organ, such as the heart, but from sheer chemical poisoning due to the unexpelled waste matter of fatigue. But the laws of fatigue furnish a scientific basis for legislation and en explanation of the effect of over- work on health, output and pro- duction. This is the mote import- ant because regulation of the length of working hours has been so bit- terly opposed by those who fear that the lessening of the hours of labor Means a corresponding eco- nomic loss. From the first dawn of protective legislation in England over a, century ago to the present day the rallying cry for the most di- verse -minded opponents of legisla- tion has been the threatened ruin of industry and manufactures. Yet the unconscious consepsus of tes- timony from various states and countries on the economic benefits of the short day, recorded in offici- al and unofficial documents, is in its turn es impressive as we found the -unanimity of evidence on the physical effects of the long day. The essential injury of overtime is due to what has been graphically proved by the ergograph that ef- fort increases with fatigue, that work continued after fatigue has set in requires so much more sub- sequent time for recuperation. But during a rush or overtime season suoh time for recuperation is neces- sarily lacking.' The girl who is kept in the great department stores un- til 10, 11 or 12 o'clock at night dur- ing one or two frenzied weeks be- fore the holiday which heralde THE REIGN OF PEACE; the girl who works at fever heat all evening stitching shirtwaists in January for the spring trade, is net relieved from the necessity of reporting for work at 7 or 8 o'clock the next morning. She comes to work unprepared and with each day of overtime accumulated fa- tigue necessarily grows. In theory the requirement of overtime is supposed to be balanc- ed by the slack period which often .7. LONG 111T 1.1 A RR OW. English Tourist—"How far do you call it from Kilmarnock to herel" • Scot:—"It'll be aboot twa, mile, I'm +thinking." Tourist, I -•-"Your miles seem & bit long &bout here." Sco t, s—"A ye, inon , they' re long, but they're gay narrow' follows, A short period of overs exertion is assumed to be compen- sated by a subsequent let-up. But the slack period whieli often follow overtime does not give the suppos- ed opportunity for leisure and re- ouperetion. It is itself a 'season of deprivation. For slack work means slack pay, with a consequent loss rather than gain in opportuni- ties for rocupesation, Yet, so far as the overworked are concerned, all these causes of dis- tress might be removed—wages, food, housing and sanitation, all be raised to a higher level—and yet the essential calm of breakdown would be untouched C40 long as the few extra hours of work remain, as our supposed critics would call them. The shorter workday and relief from overstrain are not in themselves the cure for the ills we have censide.red, but they are the sine qua, non without which no other cure is possible or conceivable. Just because a fatigued person is a poi- soned person, poisoned by the ac- cumulation of his own waste pro - duets, nothing can fundamentally euro the exhausted workers which does not eliminate the cause for SALVAGE MONEY. Some Rich Prizes Found on the Deep Blue Sea. The owners, officers, and crew of 0. any ship that rescues another at sea from a perilous position are en- titled by law to receive salvage n money for doing so. All European h nations observe this law. o The amount of salvage money re- ceived for rescuing a disabled ship to depends partly upon the value of o the rescued ship's cargo, and partly e on the extent of the risks run by is the reseuera in salving the disabled m vessel. 88• As a general rule, a fifth of the e value of the cargo is paid by the g owners of the rescued ship, but Y from time to time as much as half the value of the salved cargo has f beempaid. at Some years ago it fell to the lot - of a little Bristol tramp named the Teacher, to rescue, at great risk a to herself and her crew, a Russian * liner, which had broken her pro - e peller when within ten miles of t Manukau Bar, on the West Coast • of New Zealand, The Russian ship n was in a most pcirilious position - when the Teacher came to her res - O cue; she was drifting on to the dan- gerous bar, and would certainly - have been wrecked but for the -dom- e ly arrival of the Teacher, which took s her in tow and brought her safely s to port, where she was able to get g fitted with a, new propeller. The Russian ship had $300,000 in - specie on board. The Teacher's e captain—who was also her owner— demanded $150,000 for salving this valuable cargo, and: after some - litigation in the Russian courts, he was awarded $75,000. Under the - award each of the crew, of whom there were six, took $8,500 of the sum allowed. This was one of the 1 biggest hauls ever taken in the way of salvage money. Another big haul was made by a small Spanish tramp. She rescued - an English cattle -ship named the Barking, which had on board some tons of cable -wires, and became dis- abled in mid -ocean through the smashing of her steering -gear. The Spanish tramp towed the Barking into Southampton; the owners of the La Manta, subsequently sent in a little bill for $25,000 to the own- ers of the Barking, which was paid. Each of the crew received $500. Somel ing stenr goes to the rescue of a Aes the captain of a rescu- ing disabled ship to make a bargain with the captain of the latter that a certain sum will be paid him—or his owner—in the way of salvage money, and a much bigger sum is sometimes secured in this way by a rescuing ship than would be awarded her owners, officers, and crow in eourt ; but, on the other hand, if an agreement of this sort is entered inth, the circumstances in which the captain of the disabled ship has no choice but to accept it may be set aside if the matter comes into court. This was done some years ago, when the captain of a German steamer demanded $20,000 from the captain of an English steamer, named the Eagle. which had grounded an a, reef near Aden, in the Red Sea,. The Eagle had been on the reef for three clays, and itm was certain that, if she remained there another day, she would be- come a total meek, She was carry- ing silver specie to the value of $50,000, which faeb, when it became known 00 the captain of the German steamer, de ma. him demand the big sum of $20,000 for getting the Eagle off the soef and towing her to Aden. Litigation ensued over the matter saibeequentle, and the German tramp was awarded exactly half the sum her .captain had forced the cap- tain of the Eagle to agree to. 011. FRED. TORRA.NCE, Who ;has been appointed Veter- inary Director -General for Canada in place of Dr. J. G, Rutherford. such accumulated poisoning. ROPE IFOltSESTIOES. How the Germans Provide for Saf ty ,in the Streets. Owing to the rapid increase i the mileage of 'streets paved wit asphalt and wood blocks and to th congestion of traffic in the larg cities, it was found necessary afford greater safety for horses, t prevent their slipping and to enabl them to come to a quick stop. Th has been attained by fitting the with "rope" horseshoes. The shoes were first manufactured som 25 years ago, but it i,s only Burin the last decade that the industr has grown to large proportions. Various forms and shapes o shoes are. used. Some are open a the back, like an ordinary horse shoe.closed; Others are and often besides being closed there is bridge or crosspiece joining the tw sides. When this is the case th bridg.e is constructed like the res of the shoe, inolosing a tarred rope There are usually eight; nail holes i each shoe; and in eerier to strength en the bottom, and especially t make the, nail holes more secure the walls of the groove are some times reinforced by braces. Th space in the centre of the shoe 1 often covered over with variou kinds of inserts to protect the fro from injury. The latest novelty 'which has been adopted by the Roy al stables, is the insertion at th back of the shoe of a block of wood into which stiff bristles have been driven. This is an additional pre ventive again slipping. When the ground is covered with snow a ape etal ice plate is inserted in its stead. It is customary to use specie nails with long heads in attaching the dimes to the hoof. When the long-headed nails are used, it is possible to drive them in and to ex tract them without taking out the rope. These nails, which are driven between the otter side of the groove and the tarred rope, also help to hold in the rope. The tarred rope ',veers down simultaneously with the rest of the sfhoe, and it is only on rare occasions that the rope must be withdrawn and new insert- ed. This change can be made with- out removing the thee. The aver- age life of a rope -horseshoe is six to eight weeks. The advantages and disadvan- tages of the rope shoes can be sum- marized a,s follows :—Advantages— They are light and comfortable for the horse; they help to prevent slipping; they break the concussion and deaden the sound of the hoop. ,Disadvantages—The driving of the nails requires more.care; the black- smith must, have in stock a larger quantity of shoes of variousshapes and sizes, Great ears has to be taken in the preparation of rope horse shoes not to overheat the iron nor to hammer it when too cold, otherwise it will crack on, the an- vil. In addition to the plain tarred rope horseshoes there are shoes in which rope interwoven. with \rim wood, rubber, copper, -wirework, rush, etc., is used. These are heavier, somewhat more expensive, and less practical than the plain rope shoes, and therefore have not become so ivellerablished. MORE WOMEN SMOKING. Smoking is becoming far more oommon among women in London, England, society. The habit is in- dulged in more openly than it was, and it is not an uncommon sight to see a woman motorist who is mak- ing calls peffing away at a cigarette between visits or a woman golfer • doing the same thing. At many of the West End restaurants women no longer take the trouble to con- ceal their liking for the cigarette. Many women, moreover, have got beyond the eigarette stage and smoke cigars—mild Havarms. Perhaps no man ever practised all he preached, but this is not a final '-arsturnent against preaching. 1Visiny 0 MaAl' W110 IS el,011 in ex- rienee is unable to raise the prise 116 Ot London is the healthiest capital hi Europe, --- Silence is golden when it is pur- chased with hush money. There's many e slip tavixt the solitaire and the marriage altar. Maims the lad seven years the terming population of New South Wales has increased by 7,000 peo, THE SUNDAY SC11001, STIJDY INTERNA110.1N0L JASSON, A Lies 113. Lesson V1L—The ruler's daughter, Mark 5. 21-43. Golden Text,, Mark 5. 41. Verse 21. Crossed over again — Immediately after healing the de- moniac on the eastern shore of the Lake of Galilee, Jesus and his dis- ciples returned to the western shore, Mark, in eharateristi fashion, interweaves the incident of healing into his narrative. He doe not follow the chronology given in Matthew 9. 1-18, but seemsto se lect incidents which he considers o great importance. 22. Falleth at his feet—Though a distinguished citizen and of digni- fied social position, his parent grief brought him in self -humiliation to the feet of Jesus. 23. My little daughter—Accord- ing to Luke 8. 42, an only daugh- ter. At the point of death—Luke re- cords that she "was dying." 24. Thronged him—Crowded close about him. The narrative is interrupted at this point by the incident of the healing of the woman with an is- sue of blood, verses 25 to 34. Al. though jairus's case was urgent, Jesus took time to honor the faith of the woman who touched his garment. However, the interrup- tion has the literary value of sus- taining and ointensifying the inter- est in the main narrative. 35. While he yet epake—To the woman who touched his garment. Why troublest thou 7—This may represent a subtle effort on the part of Jairus's aristocratic friends to have nothing further to do with the Galiiaean peasant. It is inore likely, however, that the question was the result of their belief that the child was past restoration and further solicitation would cause Jesus useless trouble, 36. Not heeding the word --Or, overhearing. Jesus overheard what was not addressed to him and paid no attention to it. Fear not, only believe—An exhor- tation to steady, unwavering faith in the face of the element's, greater difficulty. Here, as in many other pieces, faith is represented as the condition upon which the miracle is to be effected. In other instanc- es, such as the healing of the wo- man with an issue of blood (verses 25-34), the condition of the healing is personal faith. In this instance it is substantial faith. The child is dead, so that she has no power to believe, but the father's faith is ac- cepted as sufficient ground for re- storation of her life, 37. Peter, and James, and John —Jesus's "inner circle" of friends who were with him at the trans- figuration (Mark 9. 2) and in Geth- semane (14. 33). Only the three dis- ciples were taken, that the strictest secrecy might be maintained con- cerning this unusual miracle. It had been the habit of Jesus on numerous occasions to enjoin sec- recy in regard to his miracles, his object being to avoid as much as possible the unwelcome notoriety which they produced, Yet he de- sired that some of the disciples should have the benefit of such a lesson. 35. Weeping and wailing greatly —The lamentation of hired mourn- ers, the number and commotion of which had increased to meet the requirements of the family's social standing. 39, Not dead, but sleepeth—Sleop wa•s0 common symbol of death, The statement did not in any sense de- tract Isere .the reality of death. Jesus uttered it in the conscious.- ness that he would raise the child to life again. 40. Laughed him to scorn—The conduct of the hired inousners, who knew the girl to be dead. Put them 4111 forth—Except the five mentioned. 41. Talitha ermi—The actual Ara- maic words which Jesus spoke, meaning "Maiden, arise." Re- corded only by Mark. 42. Straightway—The return to life was effected instantly. 43. No man should know — The report of such a miracle would so increase the popularity of Jesus among the people and create a cor- responding hatred among the Jew- ish leaders as to hinder the more important work of -teaching the Principles of the Xingcloxn. ANCIENTS ITSE PETROLEUM, FORTUNES IN ANCHOVIES. Some Dutch Fishermen Ifeve 1114443 S400 in Single Del. It is 'generally ,supposed that the 'anchovy is caught exclusively in the Mediterranean Sea, so it conte as a surprise 00 most people to bear that it is 80 largely caught off the coast of Holland. Dutch fisher- • men have been familiar for moo 'with the Met that the anchovy comes up in great shoals at certain times of the year and enters the Zuyder Zee to spawn. There have, however, been con- sielorable lapses of time when no anchovies at all appeared, and when a it was feared that the Dutch fisher folk had lost their means of earn - 8 ing a livelihood, then, suddenly, without any apparent reaeon, the ; shoals of fish again became regular ' visitors. These last few years the anchovy has been particularly plen-, • tiful. Many a Zuyder Zee fisher- man has made his living for the whole year during the anchovy sea- son whieh lasts from six to eight weeks, and as much as 1000 florins ($400) worth have been known to be taken in a single day. Formerly the method of ceptuting a shoal of anchovy ' consisted in stretching an enormous net vvith. small meshes between two boats. This net toadied the sea bottom. Then the boats hoisted sail and the more wind there was the better pleased were the fishermen. They sailed on for a while and then when the net was lifted it contained thou- sands of silvery fishes. Later on they preferred to fish with station- ary nets, because more fish could be caught in that way. Each fisher- man places his own nets in a, certain part of the sea, and after a while eomes to see whether they have been filled with fish. Certainly more fish are caught in this way, but there is also the risk of a heavy loss in nets, which are often dam- aged •because of the busy traffic in the Zuyder Zee. So many boats are sailing about there that it is im- possible for them always to avoid the nets, which are everywhere. Such anchovy nets costs as much as 1000 florins ($400) with all their fit- tings. • The anchovy is a small fish, the full grown specimen being only fif- teen centimetres (5.9 inches) long. The bask of this fish is bluish and the under parts are white, glisten- ing like silver in the sunshine. OFFICIAL TOBACCO TESTERS. Men Who EarnuDLiviylittby Smoking A In the French Ministry of Fin- ance there is a class of official whose activity is little known to the outer world. These men are the of- ficial tobacco testers, and they pass judgment on every kind of tobacco manufactured M France. • They -consist of a chairmen and five siesistants, and from morning to evening they have nothing to do but smoke cigars, cigarettes and pipes, in order to arrive at an esti- mate of the different kinds of to- bacco submitted to them. It is not only the products of home industry that come before them for judgment, but the cigars and cigar- ettes that are sold in France have also to make their appeal to the decision of their palate, and the pleasantest part of the day's work comes when it falls to their lot — test the high priced Havana, cigars sold by the State. The officials who undertake this difficult and responsible duty are ex -inspectors of toter= manufac- tories, who have passed a certain number of years in the State's ser- vice and have given proof of their capability for this peculiar kind of work. Their by no means light duty consists in smoking from 9 in the morning to 5 in the evening, and very often it is by no means the best kinds o ftobacco with whieh they have to deal. The injurious influence of this tobacco debau•ah, which produces dryness of the mouth cid throat, and might easily lead to nicotine poisoning, this. en- deavor to combat by drinking great quantities of black eons, which acts as an antidote to the effects of the nicotine libbibed. And ±0 ±8 only black coffee that renders it possible for them to distinguish be- tween and estimate the value of the various kinds of strong tobacco. The danger run by these valiant officials can best be ganged by re- membering the highly poisonous character of. :nicotine, as brought out especially by the 'experience of a proatian in the Crimean war, who., cm finding a snake in a well, knocked the bowl oft his chibouk and • plenged the end into • its mouth, with tho result that it fell dead at his feet as stiff 08 a piece of Mon. 03 The petroleum induetry, which his made such great advances dur- ing the last fifty years, deals with a product which has been known in other lends from earliest days. In ellithl it was used long before his- tory was filet written. The famous' petroleum •springs near Baku on the sthetern ahem of the Caspian sea have ben known from the ear- liest times. Antiquarians sey that 1 Pliny and Herodetme each knew or had heard lat petrolonro. Anabsent-mieded man entered the cabin of & ferry -boat smoking , a cigar. "You can't smoke here, sir, said an mumble passenger; "this is the ladies' eabin." The gentleman replied—"T beg your lardon; 1 ought to have known that his was not. the gentlemen's cabin when I eaw yeti hero,"