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The Herald, 1911-09-01, Page 6LETTERS F A SOIL IN THE MAKING TO HIS DAL -By REX 113cEVdY a [Mr. McEvoy will write for this paper a series of letters from the west. They will appear from time to time un- tie • the above heading, and will give a picture of the great 'Canadian west from the standpoint of a young ntarIo man going out there make hisway. These let- rs should be full of inte, est r every Ontario father.] No. 2. Winnipeg, Aug. 20th, 1911. ley Dear Dad:- • I am a long way from home now, but i didn't remember it when I got off the train here, and almost the first person I ran into was Bill Dodson, who used to keep store over at the corners. lie's been out here three years now, and lie has e fine house on one of the best streets In town and drives au automobile. He ,.look me in it up to his house to dinner and asked about all the folks round etome. He may be east next winter. He bas clone pretty well contracting. My last letter was from Heron Bay, after our first glimpse of Lake Superior. That same night, before it got dark, we etop)ed at Jaekfish to take ou coal. The O. P. R. has. au immense coaling place here perched by the side of the line on •threeeleep eit:lie 'of a hill: V hits `ete' sees Weltier there we could see a Targe stearri- er lying at- the wharf betow us. The coal was 'hauled up opt of its hold in great buckets, which were hoisted by eables far above our heads to where dump cars were standing on a track on a lofty trestle. As soon as the ears were full they were run off down the track to a pocket or stopper, where they were nnto- matically emptied. These pockets have chutes over a siding ou which coal cars are put to be loaded. These cars tire sent east to supply the engines of the C. P. R. on the long run through placed where coal is not obtainable. After leaving, Jackflsh we passed round n most remarkable horseshoe where the track looped right round the bay on a bank built up a loug way above the water. While goiug roand the curve I could see the engine and the first ,.eix cars of our train from my window. At first I thought the engine belonged to another train. That night I waked about one o'clock and found that the train was standing still. I raised the blind at my window -that is one advantage -of having a lower berth -and looked out of the win- dow. Two giant buildings of a grey color towered up right outside my win- dow, and I recognized them at once from pictures as the grain elevators of Port William. They are tremendous build- ing's and they reminded me from the outlines that I could see dimly against the night sky, of the pictures of Notre Dante cathedral in Montreal. Oar baro wouldn't be knee high to a grasshopper beside one of these elevators. They are enormous. They were the first thing to remind me that we were getting pretty near the West and its great wheat fields, and you may be sure I was pretty in- terested. I lust gazed at them till we started off again, which was not long, and the last I saw of Fort William was a great black rugged hill standing out against the sky with electrio lights twinkling in the town beneath it. 1 nm told 'that this mountain was thought by the Indians to be a sleeping giant. Well, he will sure be a surprised giant if he ever wakes up and sees Fort Wil. Ham and Port Arthur at his feet, for they must be pretty busy places from what I could see from the window, and they eny that their development has practically all been in the last ten years. I woke up at 1)i yden, where the On. thrice Government has an experimental, ,farm, so you can judge that there must seize. quantity of good agricultural land in this end of the province. It is in a good lumbering district, too, and' the large piles of lumber •in a wood yard pear the station are the most irrominent things to be seen from the train. 'There is a brick yard here,ttoo,_ that seems to turn out quite a lot of bricks for the country round. I was up Ana ready for breakfast by eight O'clock ley my wateh. I thought 1 Would, have breakfast in the dining ear for a. change; but x found that I wee an hour too early, as at Fort liana the watches of westbound travel- lers /utast all be put back an hour. It is the nearest thing to living your life over agaiu that can be imagined. I would rather not live it over again just before meals, and I decided not to wait, so got my own breakfast out of the grub mother put up in the telescope valine for mc, We stopped at Iienora, which used to be called Rat Portage, in the morning. lies quite a town, with substautial brick buildings. It has a large brick Rail. way Y. M. 0. A. building, close to the station. The place is right close to Kee- watin; and both are cn the Lake of the Words. There are lots of islands in the lake, and there are pretty houses on them, half hidden by the trees. A school tea- cher who was in our car says that twenty-one Frenchmen were massacred by the Indiians on this lake by the Sioux Indians in 1716, An exploring party die, covered the bones of the victims in 1907. You don't think of Indians and scalping when you look at the pretty, quiet lake to -day. I saw the shops the Government is building for the transcontinental rail- way at Transcona, net six miles out of Winnipeg. They are tremendous shops -everything seems to he on a big reale out here -and quite a town hd"s grown up round them. We got to Winnipeg not long after noon. The teacher 'said that the first European toput foot on the. present site of Winnipeg was a French- man named La lerendrye, who came here 180 years ago. They say that there are 170,000 people here now, and the place looks to be going ahead at a great rate. Building is going on in every di- rection, and some great buildings are being added to those which already line Portage and Main streets. The Bank o£ Montreal certainly thinks that the West is going to have lots of money, for they are putting up a flee building that I saw, right in the heart of the town, and it is to have a vault, about a hundred feet' square, the floor of which will be eighty feet below the street. That will hold a considerable amount of -money. ;And ttii u]S g i .�tw .fou meat ,kis • 1no14s-• ott'°iieo ere • on • the streets of Winnipeg. You tan tell what a mixed population there is when the word "Mee" at the Emigration bureau has to bo written in eight lauguages. I took a copy of it. Here it is: OFFICE. SKRFSTOFA KONTOR BUREAU RANZEL>I L'IIIAI KONTOOR IRODA Everybody seems to get along with inglish, however, so I guess the foreign- ers must mostly be sent out to the prairies. Good-bye for the present. Loving son, JIM. "POINTS" OF THE FACE Isere are a number of "points" in. the face whch are generally supposed to indicate character:— Brown eyes are most kindly. Black eyes are the most rash and impetuous. A pouting upper Hp indicates timidi sty. An insignificant nose indicates an insignificant man. Very large thick lips are a sign of sensuality. An open mouth is a sure sign of an empty,head. .' Coarse hair always indicates coarse organization. Large ears are found on the headri of coarse people. A projecting upper lip shows malig= nity and avarice. • Pointed noses generally indicate meddlesome people. A retreating chin is always bad, it! shows lack of resolution. Large eyes in a small face always betoken maliciousness. ' Blue eyes belong to a people of ani enthusiastic turn of mind Oblique, eyes are unfavorable; they] show cunning and deceit. Short, thick, curly hair is an indica- tion of great natural strength. Freckles, like red hair, are an indi, cation of an ardent temperament. A. long forehead indicates intelli- gence; a short forehead activity. Grey eyes are generally found asso- elated with prudence and foresight. An irregular knotty forehead is a sure sign of a, bold, original, and in- vestigating mind. Prominent, arched, eyebrows -show great power of perception in regard to form and color. All groat painters' have such brows. Large clear blue eyes .generally de-' note persons of great capacity, but sensitive, suspicious, and often un- reasonably jeaIeuo, ' Horizontal eyebrows, full and regu- lar, show great understanding, deli- beration, and capacity for planning and execution. The typical religious enthusiast has a thin, pale face, retreating forehead, small, keen eyee, pointed nose, and retreating 1'• Notes of Particular Interest to Women Folks TASTY DISHES, Spanish Peppers. ---Prepare - six green peppers by cutting off ' one end of each and removing all seeds and ribs, leaving them so they will stand upright. Cut enough raw corn from the ear to make three teacupfuls, slicing it off thinly two or three times around and scrap- ing the remaining pulp from the cob, Chop fine one onion and three sweet red peppers and fry these ten minutes in a little butter, with thin. ripe tomatoes cut small. Add the corn, season with salt, fill into the peppers till they are even full; and on top of each lay an inch thick slice of ripe tomato as a cover. Salt and pepper the latter and sprinkle with well buttered cracker crumbs. Set closely together in a:' baking pan with a little water in the bot- tom and bake three-quarters of an hour, basting the outside of, the peppers every ten minutes. Marble Salad.—With a vegetable cutter cut enough balls from raw potatoes to make two cupfuls. Boil in salted water till done, but ,not broken, Peel and boil in salted water till slightly tender two clip- fuls of white button onions: Boil half a dozen tender beets in salted water and, when cold, curt halls from them with the vegetable; +.but- ter. Chill all these separateli, int serving time cover a platter-O.th crisp lettuce. Marinate the pt ta:,- to balls with French dressing roll each one in parsley and celery leavts minced fine together, and heap in the center of the:platWr. Arrange the little white onions next and the beets around th-e' outeiv e; against the green bordering 'soSle't- tuee. Over the onions and beats pour French dressing, a tablespor+n- ful at a time, being careful not to. disturb the green coated potato balls in the center; Mocha Macaroon Custard.—Make a custard with the yolks of -four eggs, one-half cupful 'Of stat -rix. Sind-one:half eitelftri4 .1f.' and one-half cupful, rf sbxonxu +,f fee, Add six. tablespoolnfn,' efk. powdered' macaroons to „this 'and bake the custard until set. When cold cover with the whites of the eggs whipped stiff with one-quar- ter laf a cupful of hot. syrup and: one-half cupful 'of- whipped cream: Garnish with candied cherries and angelica. The custard should be creamy. Pineapple Punch—One pint 'of pineapple juice, the juice of two lemons, one scant sup of sugar; one bottle of seltzer water. :gin, sugar and juices together and Ike charged water and serve with Qblp- ped ice. Can be used with any., fruit juice and is inexpensive. Beet Greens.—Wash thoroughly, put into a stew pan, and cover with'. boiling water. Add a teaspoonful of salt for every two quarts of greens. Boil rapidly for thirty, minutes. Drain off the water, chop corsely, and season with butter and salt. Salmon Salad Molds.—One cusp of cold salmon, one-half teaspoon- ful of lemon juice, one-half tea- spoonful of parsley, two drops of tabasco sauce, one tablespoonful of gelatin. Mix the salmon, lemon, parsley, tabasco, and gelatin dis- solved in a little water with enough salad dressing to moisten, Wet one-half dozen molds. Fill with salmon, level the top of each one, and place on ice. When ready to serve turn out on lettuce leaves on a small dish and serve with may- onnaise. Curried Onions.—Fry sliced on- ions in butter or fat, salt and pep- per, then add one teaspoonful of curry, two raw eggs, and a few drops of lemon juice. Serve hot, • CAKES. Grand Duke Cake.—Two cups of. sugar, one cup of butter, one ;up of sweet milk, whites of eight eggs, beaten good, three cups flour, three teaspoons of baking powder, one, teaspoon vanilla bake in three layers. Filling—One cup of .sugar,. half cup of water; cook until syrup strings. Stir in the white uf- rne egg beaten good; add half" pound of chopped, blanched almonds, half. pound seeded raisins, chopped, half pound of figs, chopped; .lee .he tup with white icing; teaspoon vanilla, White build icing, 1 eup sugar, half eup water; cook until syrup tritgs; stir in the white of one eggs win beaten, and a small pinch tf'cream tartar. It is delicious, Never Fail.White Cake.—Oneand ono -half upfuls of sugar, one- half cupful of butter, ereamedf to- gether; one cupful of sweet milk, added alternately with two cupfuls of flour sifted twice with two tea- spoonfuls of baking powder, one teaspoonful of vanilla or- rose ex- tract, lastly the stiffly beaten whites of four eggs. Bake in a moderate oven. Use any filling or frosting desired. Nut C'ookics.—One and one-half cups of brown sugar, one clip of butter, three eggs beaten separ- ately, one teaspoon soda dissolved in a little boiling water, two and three-quarters cups flour, one pinch of salt, One teaspoon of cinnamon, one-half teaspoon of cloves, one pound nuts and one pound raisins, dropped with teaspoon in butter- ed tins. These will keep a long time. Loaf Fruit Cake.—One cup brown sugar, half cup molasses, half cupa(scant) butter, one table- spoon (scant) lard, one cup sour milk, one teaspoon baking soda, one cup raisins, one teaspoon cin- namon, half teaspoon cloves, two eggs, less one white, flour to make ::tiff batter. Bake in a slow ov-en. Figs, currants may be added if de- sired, and the cinnamon and cloves as to taste. Filling or frosting-- One rosting—One cup sugar (white), one cup ereamor milk, one cup chopped irut meats, English walnuts. Boil Antil thick.. One white of egg beat- -en stiff. Stir this in nut cream after it has been removed from blaze, but is still hot. A good sub- stitute for this frosting is an un - boiled frosting is to mix enough powdered sugar with a, little milk or lemon juice to frost the cake, and then decorate the top with al- monds or walnuts. 0UC UMBERS. ••-, ad--Cuc.usnbers .sliced thi�i ores With water; iu. which has been ,planed one teaspoonful .salt and one-half soda. Stand one hour, drain, rinse, slice one onion thin, maim with cucumbers; Dressing— One cup thick, sour cream, one - '.fourth cup vinegar, dash of pep- per; pour over salad; sprinkle with :minced parsley; set on ice. - Serve on lettuce heart. Cucumber Fricasse.—Take short, fat euucumbers, or long ones cut in half. Peel, cut lengthwise in slices one-quarter to one-third inch thick. Boil in-. water with one teaspoon salt until moderately tender—not enough so to- break. Drain off Water- Have ready yolks of two eggs slightly beaten and a dish of rolled cracker crumbs: Dip slices of cucumber into cracker crumbs, then into egg batter, then into crumbs again. Fry in butter until delicately brown. Serve hot. Stuffed Cucumbers.—Take one dozen nice fat cucumbers about five inches in length; pare carefully and remove seeds with ' apple corer, leaving the outer shell of cucum- bers with both ends open. Prepare a, nice croquette mince meat of ei- ther real chicken or other fowl and stuff the hollowed cucumbers with it. Have three or four potatoes nicely mashed to close the ends of the cucumbers after: stuffing. Roll the cucumbers in plenty of cracker dust, seasoned with salt and pep- per and put them in a well heated oven on a deep pie plate and bake for twenty minutes to half an hour without turning. - Serve hot on same pie plate placed in a neatly garnished soup or dinner plate. COOKIES. Almod Cookies. — 01Z -half pound of butter, one-half pound'of sugar, three yolks of eggs, one-half cupful of -milk,- three cupfuls of flour, rind of one lemon (grated), four teaspoonfuls of baking pow- der. Mix, roll out thin, and cut into small cookies with the fol lowing on top of each; Three whites Of eggs beaten; three-fourths pound of. pulverized -sugar, one-half pound of chopped almonds, mix well together. Make this one hour before mixing cookie dough, Oatmeal Cookies,? -Cream one r;upful of butter, one and one-half cupfuls -of sugar, till light and creamy,. Add three eggs beaten light, one-half teaspoonful of salt, one teaspoonful of ,cinnamon, one cupful of chopped puts, one-half NEVER ANY FAILURE OR DISAPPOINTMENT WHEN 13 USED. CONTAINS NOAWWM. C'? aTS NO MORE THAN >i i E ORDINARY KINDS MADE IN CANADA cupful of raisins - blended with flour, two- cupfuls of oatmeal. Put nuts, oatmeal, and raisins through meat grinder. After this mixture is thoroughly mixed add two cup- fuls of flour sifted twice and one teaspoonful of soda dissolved in one tablespoonful and a half of -boiling hot water. Drop on cookie pans by teaspoonful, and hake. Have oven hot to start with. USEFUL HINTS. To clean nickel rub it with a paste made of whiting and alcohol and polish with a piece of chamois Never stand a broom' in a cor- ner; tie a piece of string around the handle and hang it_.up. To remove paint from glass rub a dime.briskly-ever the, stain -and then -•slash with turpentine. Always sift all flour's before using. Sift a small quantity to keep un hand in case of emergency. Fresh chocolate stains should bo soaked in lukewarm water, after which they are easily washed out. Stains which require hot water to take them out will come out much easier if hot milk is substituted. Try a little lemon and salt mixed the next time a price marks sticks to the bottom of china dishes or. bric-a-brac. When sewing -machine needles become blunted rub them across a whetstone, which repoints as good as new. In mashing potatoes it pays to heat the milk, adding the butter to the Milk before turning into the mashed potatoes. In keeping vegetables do not keep different kinds in the same bas- ket. If you do there is danger of deterioration in flavor. Fruit stains may be removed by holding the stained portion over a bowl and pouring boiling water through the material. - Save your pound powder tins to steam brown bread in, to mold your pressed veal or beef and cornmeal mush to fry. Piano keys should be wiped off with a cloth dampened in alcohol, This will cleanse them without any danger of turning them yellow. If mutton chops simmer in just a little water on the back of the stove before being broiled or -fried, the flavor will be quite like lamb chops. Scratches on polished .wood, if not too deep, can be removed by rubbing gently with fine sandpaper and then with a mixture of olive oil and vinegar. A varnished floor can be cleaned more easily if sprinkled with coarse salt, which is allowed 'to stand for a . few minutes, then brushed off with a sgft broom. Man's weakness is woman's op- portunity to' get even. A kick against fate is often but an ,apology for laziness. When the kind and gentle man does deliver a jolt it counts, • Trouble's shadow is frequently blacker than the trouble Itself, KING GEORGE'CRICI<ili ">i R.. Ag a "Middy" Ho Used to Indulge l the Game end Subsequently Plsyed In a Mete)) There is only one occasion recordo in which the late ICing toohi part izi e formal match, - namely, 'when in 1866 rte assisted I Zingari to defeat the Gentlemen of Norfolk at Sandringham,, and was bowled by the first boll ha received, Early in tho 's'ixties, when the pros• fossionai cricketer attached to Eton. College was the well-gnown Cain.; bridgeshire player,, 2+', Bell, he was not. infrequently .stennioned to Windsor Castle to bowl to the Prince of Wales, and the other young and Royal mem•• bets of the household. But, alas! it. has to be recorded that on his return. ,from one of these expeditions .he made.. the direful' announcement that he "couldn't make a job 0f 'em at all." . . Xing George, as well a's his brother,. the late Duke of Clarence, -took an ac- tive .interest in the game. His Majes- ty, indeed, who as a "middy" used to, indulge in the game on the deck of the nee) wol chat doe h?L\ as , n1e to Mon ant fre Jen 'Bacchante, at the coirclueion of one day's racing at Goodwood some years. +` ' ago played in a match in Goodwood "ed, Park that was got up between the- i the guests at Goodwood House. The 'team included His Majesty and an eleven. He captained by M, Cannon, the famous- oils jockey. The former is credited with. fire having possessed one of the moat ex- pensive bats in existence, the blade ' stili being of walnut and the bat being (;o mounted in silver. A peculiarity with ozuf regard to the Ring's favorite bat, by, • the way, lies in the fact that high up{,. Go on the blade on either side of the);: splice appear the famous three fea'' - eve thers that form the crest of the Prince »,,ala of Wales. -•( Queen Victoria witnessed more than tat ,one cricket match, but never one that 'may with accuracy be described as a , Of first-class fixture. On August 3rd, 11866, she, together with the Prince and sal Princess of Wales and other membera ,jea of the Royal Family, witnessed a very sail close game at Osborne between the; t; de, :Royal Household at Osborne and the ,let 'officers and men of the Royal yachtt which was won by the former by the l spt `narrow margin of twelve runs. The the :match was particularly interesting 101 a 3 the reason that the late Prince Lea Gc 'paid undertook tbe .ibaties 01 scorer) tiro ,whilst figuring on the side of the wit sailors we find the late Duke of Saxe Coburg -Gotha, one line of the scores - sot Sheet reading: -1 tett '• H.R.H. the Duke of Edinburgh, rd Head, 10; c Cole, b Archer, 2. wh I1 Milt tin wa of Ire Ili] ,Jo. ho ��E01 pl+ AN IMPRESSIVE SIGHT • !Giant IcebergSeen in the Soutit n oxri;I4 Atlantic Probably ono of the largest icebergs :leen of- recent years near the track of locean-going steamers was viewed from ;the livor Oravia as she passed the ;Falkland Islands in the South Atlan- tio on her way to Liverpool. A gra- phic description of the monster berg was given by an officer of the ship. '"Tho night was cloudy," he said, t"There was a cutting wind and the temperature of the sea was dowry to ,82 degrees when the great iceberg 'came into view—a huge mass 500 feet (high, partly covered with mist, a long ;shelving shore of ice, with the sea breaking upon it as upon a wide, deso- late beach. When the moon appeared the sight was one never to be forgot - 'tett. We gazed upon what seemed to 'be a floating city of ice as large as- `kAverpool, with its towers, its temples, its tapering monuments, shooting up 'in fantastic architecture, shimmering in the moonlight like polished silver. ?it is the lot of few to see such a sight," pveryone on board the Oravia was cpellbound by the majestic beauty of ;the scene. The burg, which was visi- ble for some hours, is supposed to be he detached portion of a permanent 'Antarctic icefield. - - THE NAVY'S DRUM An Accident Has Occurred to Delay the Launching of the Mys- terious Craft Pew undertakings have been respon- the rigid dirigible;balloon that is be- ing- built at Barrow for tbe Navy,. Early in the' yoar„3t figured - In the War , Secretary's statement in the House of Commons as evidenee . of the Army Council's attentiveness to the subjeot of~aerial navigation, At fre- quent intervals it has been described in the newspapers, usually in the re- dundant terms of appreciation, which, in connection with aeronautical mat- ters, the ,public appear to love. . Thus,; Cie size,' speed, cost, armament and general utility of the new vessel, Were all tremendous; it waa being built under an armed guard, its secrets evi. wdently being of the highest import, '. and so on, for the last ten mouths: • It now appears.- certain that the launching will not take place this year; that there has been an, accident by which part of the vessel has been destroyed. '- A w ise'man doesn't know as nauc;l as the fool thinks he knows. Bad handwriting isn often et to cover a lotto.£ poor orthography y, ie. dr )ce he to: In; tl4 Yo rte is be .1}a so elp 1, w ee `al w. al g'