HomeMy WebLinkAboutZurich Herald, 1915-08-06, Page 3E FOUND ON THE
SLAIN OF JAMAICA.
,Make an Annual Pilgrimage Millions
Strong From the Hills to
the Sea.
1Bry an Edwards, the historian of the
West Indies, pronounces
the .'Moun-
tain Crab of .Jamaica, B.W:I,, one of
the choicest eatables that nature sup-
plies; whilst Du Terte terns them a
"living supply of manna in the wilder-
ness, equalled only by the miraculous
bounty of Providence to the children
of Israel when wandering in the de-
eert." They are a resource, he con-
tinues, to which the natives of this
island have at all times resorte'd; for
when all other provisions are scarce,
/this never fails them.
The• mountain or land crab sur-
vives in the larger of the West In-
dian Islands. 'Its history is so won-
derful that it cannot fail to interest.
These animals live not only in their
retreats in the mountains, ,but regu-
larly once a year march down to the
seaside in a body of some millions at
a time. As they multiply in great
numbers, they choose the months of
April or May to begin their expedi-
tions to the waters of the deep; and
sally out on the stumps of hollow
trees,
From the Clefts of Rocks,
and from the holes where they exca-
vate for themselves under the surface
of the earth. At that time the whole
ground is covered with .these bands
of adventurers. The sea is their des-
tination and to that they direct their
march with right -lined precision.
They turn neither to the right nor
to the left whatever obstacles inter-
vene, and even if they come across a
house they will attempt to scale the
walls to keep the unbroken tenor of
their. way. The procession sets for-
ward .from the mountains with the
regularity of an army under the guid-
ance of an experienced commander.
The night is their chief time of pro-
ceeding, but if it rains by day they
do not fail to profit by the occasion,
and they continue to move forward in
a slow uniform manner. When the
sun shines and it hot upon the
Seasonable Dishes,
Banana Ice Cream.—To the crushed
pulp of six- bananas add .one cupful
sugar, one-half :tea -spoonful salt,
Pour in a quart of milk and pint of
cream. Mix well and freeze,
Fruit Iced Tea.—Steep . somefresh
tea and put on ice.. " When cold pour
in . the juice; of pineapple, strawber-
ries,
x
ries, apples, banana and any other
r'
fruit you like all mixed together.
Huckleberry Pancakes.—Sift to-
gether in a deep bowl one quart of
flour, two teaspoonfuls, of salt, three
tablespoonfuls of sugar, add three
well -beaten .eggs and four table-
spoonfuls of milk. Beat toa smooth
batter, then add one pint of cream,
one pint of milk, the grated rind of
one lemon and two cupfuls of huckle-
etc., should not be salted until the
dish is prepared ready to serve.
If you have an earthenware bread
pan with a cover, the loaves of bread
can be put in it without wrapping up:
Kerosene will soften boots and
shoes that have been hardened by
water and will render them pliable as
new.
Finger marks are best removed
from furniture by washing. with
water colored with vinegar, then
wipe with a dry cloth.
If you spill ink on a carpet, soak
it up immediately with blotting paper,
thenwwash out with warm water and
clean flannel and dry with a soft
duster.
A solution of salts of lemon and
warm water will remove iron -mould
bezriea. Fry and serve very hot from linen. The article should' be
with powdered sugar, well rinsed afterward in clean water
Baked Stuffed Cucumbers.—Wipe
and peel cucumbers, cut in . two-inch
pieces crosswise and remove seeds.
Mix four . tablespoons bread crumbs,
two tablespoons finely chopped cooked
ham and two tablespoons .grated
cheese (Parmesan is best). Moisten
with tomato sauce and season with
salt and pepper. Put cucumber cups
in shallow pan, fill mith mixture, sur-
round with hotif'water or chicken stock
and bake half an hour. Then eover
with buttered crumbs and bake until
brown.
Peach Fritters.—Remove skins from
three.. or four peaches and cut in
small pieces. Mix and sift one cup
flour, one and one-half teaspoons bak-
ing . powder, three tablespoons pow-
dered sugar and one-fourth teaspoon
salt. .Add one-third cup milk gradu-
ally, while stirring constantly, and
one egg well beaten. Then add
peaches. Drop by spoonful into hot
fat and fry until delicately brown.
Drain on brown paper, sprinkle with
powdered sugar and send to table on
folded napkin, with lemon sauce.
Lemon Sauce.—Put three-fourths
cup 'sugar into saucepan, add one-
fourth ` cup water and let boil five
minutes. Remove from fire, add two
teaspoons butter, bit by bit, and one
tablespoon lemon juice.
Peach Cake.—Mix together two
cups sifted flour, two teaspoons bak-
ing powder, one heaping tablespoon
butter, one-half cup sugar and milk
u .3f teind, they wait un- ,nough to make soft dough. Roll out
til the;.cool of the -eyeni rg If'-"I•ha, inch --thick and lay on 'fiat,
buttered baking pan. Have peaches
ready, peeled and cut into lengths.
Press these into dough in rows.
Sprinkle with granulated sugar and
bake. Cut in squares and serve hot
with sweetened cream.
Potato Soup.—Pare- -four 'medium"
sized potatoes, quarter and boil with
small onion and two or three stalks
of celery. When done, remove anion
and celery, mash potatoes.,: add enough
boiling milk to make of creamlike
consistency (about three cups), one
tablespoonful butter, one and one-
half teaspoonfuls salt and one egg
until light,, put in tureen, strain soup
through colander into tureen and
serve.
Mock Venison.—Make a sauce- of
one tablespoonful brown flour, one
tablespoonful butter and- one cupful
stock of -water. When thoroughly
cooked and smooth, ' add one table-
spoonful - currant jelly, one table-
spoonful mushroom or Worcester-
shiresauce- and bring to boil. Heat
thin slices of mutton in this until hot,
but do not let the mutton cook.
Breaded Parsnips.—Wash and trim
parsnips, scrape (if large, split them)
and boil ten minutes in salted water.
Take from fire, drain, lay in cold
water. half-hour.. Wipe dry, roll in
beaten egg, then in bread crumbs, set
aside for about an hour, then fry in
deep, boiling fat as you yrould dough-
nuts. Take up in wire spoon and
serve in hot dish.' ' Oyster plant is
good cooked in the eame'Way.
thing happens to -terrify '*era, they
march back in a confused disorder-
ly manner, holding up their nippers,
with - which . they sometimes tear off
pieces of skin.
When, after a fatiguilig march, and
escapinga thousand rangers—for
they are sometimes three months in
reaching the sea shore -and they
ave arrived at their, destined port,
they prepare to cast their spawn. For.
this purpose the -crab has no sooner
reached the shore than it eagerly goes
to the edge of the water and lets the
waves wash over its body two or
three times to wash off the spawn.
The. eggs are hatched under the sand;
and some days after
•. Millions at a Time
of the new-born crabs are seen quit-
ting the sea . and slowly travelling up
ountains. The old crabs hav'
isburdened themselves, as relat-
ed above, generally regain their
mountain fortresses by the latter end
of dune. In August they begin to
fatten and prepare for moulting, fill-
ing up their burrows with dry grass
nd leaves. When the proper period
comeseachretires tohisor her hole,
shuts up the entrance, and remains
inactive until it gets rid of its old
shell and is fully provided. with - a new
one. t
How long'• theyremain in this state
s uncertain, but the shell is first ob-
erved to burst at the back and sides
o give a passage to the body, and
the animals" extract their limbs from
it1: other parts of their old^shells grad-
lly afterwards. " At this time the
esh is in the richest state, and cover-
ed only by a membraneous skin, dish
colored veins; but this hardens gra-
dually, and soon becomes a perfect.
Shell like the one recently cast off.
It is, however, remarkable that during
this change there are stony secretions
always found in the bag, which waste
and; dissolve as the creature forms
and perfects, its- new shell.
'' Gloomy Observation.
"De you think the ,world is getting
better ?"
"1 don't know anything about it,"
replied the melancholy observer. "It
seemed to be doing very well for a
tune, but judging from the Euro-
pean news, I should say it is suf-
fering a terrible relapse."
Easy Money.
Studs (trying to pick her up)—
'The fellows bet me a dollar I didn't
iiilezro to speak to you: You don't
Blind, do you?
tBeatitiful Girl --Not at 'all. Run
along now and get your dollar.
and allowed to dry.
A good way to get rid of a mouldy
smell in the cellar is to dust well over
the walls and floor unslacked lime,
leaving it on for a day or two then
brushing it off..
When making small cakes
sprinkle a little flour over the tins,
instead of rubbing grease on. This
answers the purpose just as well, .and
is less expensive.
Close green vegetables, such as
cabbage, cauliflower, Brussels
sprouts, etc., should be soaked for
a short time in vinegar and water to
drain out any slugs or insects.
Wild flowers can be transplanted
successfully if care is taken to put
them in places with about the same
exposure and character as they were
in before. It is well to move a great
deal of the natural soil with the
roots.
After using cold water starch many.
housekeepers throw it away. This is
wasteful. Allow it to settle and
pour off the clear water. Put the
basin in the oven and leave until
the starch is dry and a hard cake.
This should be put away for future
use.
Household Hints.
. Bran is far better than soap for
cleaning paint.
Charcoal powder- is excellent for
cleaning fine knives.
Pie crust should be rolled in one
direction -away from you.
Bread should be kept always
wrapped up in a clean cloth.
A cloth moistened with alcohol is
effective in cleaning piano keys.
Housewives will find the butcher's
apron a great convenience; as it cov-
ers even
overseven the sleeves.
When a bedroom 'floor is to be.
washed, see _that it is thoroughly
dried and aired before night.
Never leave a package of coffee
anywherenear butter, eggs or milk
—they will absorb the flavor.
To polish a black marble clock rub
over with olive oil and finish with a
clean chamois leather.
Soups suffer less than anything
else by being heated .a second time,
but they should, be re -flavored.
•Raisins kept in a covered or other
dish with a small .cup of water in the
centre will keep moist and fresh.
Salt curdles new milk, so gravies,
•
.14
8937
SMART VACATION DRESS.
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RITI.SH ARMORED CRUISER—OF ESSEX%ORi> SUFFOLK .G'L.ASS.
AS SEEM FRc •THE'.PO. a.T:'StD'E,.
THE SAME WARStiiP AS SEEN' FROM THE STARBOARD SIDE.. 4
•
BRITISH CRUISER DOES LIGHTNING CHANGE ACT
The British armored cruised of the,
Suffolk and Essex class which follow-
ed the America's Cup yachts appeared
off Ambrose Channel Light Vessel
recently and it was noticed that she
is equipped to do a lightning change
on the high seas.
Her port side is the same as it
was originally, painted a dull, dark
gray. But on her starboard side her
bow has. been painted out with a sil-
very white color that is not discern-
ible at a distance.
This odd paint is carried in a line
along her topside and down around
her stern, making her appearance
May times is one confronted with
the difficulty of deciding on the most
satisfactory dress for the vacation—
Is it to be an Empire, a Princess or
what? Shall it have a low neck,
short sleeves, . yoke skirt or --"Oh,
on just what shall I decide!" A
dress that will be found highly satis-
factory . in determining these little'
vexatious points by combining many
of the season's most popular features,
ie Ladies' Home Journal Pattern No.
8937. ' The pattern includes a Quak-
er collar and cuffs, a waist with a
gathered - yoke and a one-piece skirt
gathered to a two-piece hip yoke. The
pattern cuts in sizes 34 to 44 inches
bust measure, requiring in size 36,
6% yards 86 -inch material.
Patterns, 15 cents each, can be pur-
chased at your ' local Ladies' Home
Journal Pattern dealer, or from The
Home Pattern Company, 183-A,;
George Street, Toronto, Ontario.
small; and at the bow the painting is
carried out in a curve giving her
the appearance of having an old clip-
per stern. - -
Painted revolving screws also
have been placed above two of her
three funnels, the fore and aft ones.
The screens have the disappearing
paint on one side only.
To .identify ,herself to a friendly
flag she has only to show her port
side. If in doubt of a vessel she falls
in with or of she wishes to disguise
herself she need only show her star-
board side. Then she can appear as
a clipper hulled vessel with either •one,
two or three funnels.
Three Brothers.
The following example of ready wit
appears in "The Memoirs of Lord
Charles Beresford." When in 'De-
cember, 1897, on the death of Sir
Frank Lockwood, the seat of York be
e,waa *,savant, Beresford: stood for the.
election, and was opposed by Sir
Christopher Furness, afterward Lord
Furness. The contest was close and
exciting and eventually won by Lord
Charles with a ' narrow majority of
Johnnie's Demand.
A young hopeful of four was at
table with mother, on Sunday morn-
ing, - the father being from home for
the weekend. "Now, Johnnie," said'r,
his mother, "you'll sit in father's
chair this morning and say grace."
"Weel, mother, if I'm to be father 1
maun hae twa eggs," returned John-
nie, imperiously.
It is a mistake to think that mar-
ried men lie from choice, but their
wives persist in asking them such
'ticklish questions. -
eleven, after two counts, on a poll of
over eleven thousand votes. He says:
My brothers, Lord William and
Lord Marcus, were helping me. Lord
Marcus accompanied me to a meeting,
and.I told him that he must make a
speech.
"I can't,' . he said. "I don't know
what to say."
I told him to begin, because he
would surely be interrupted, and the;
being an Irishman, he would certain-
• to
see ,a.,U �•','4�,,a�,i �.. __..
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ly find something to say. Lord
Marcus thereupon rose to his eeet,
and a voice immediately shouted:
"Who are you?"
It was enough. The fire was kindl-
ed.
"Who are we?" cried Lord Marcus.
"I'll tell you who we are. We are
three brothers, and our names are
Shadrach, Meshach, and Abednego.
And we have come here to put out the
burning fiery Furness,'
.14
Water on a :Red -Hot.. Stove.
Why it is impossible to throw a
few drops of water on a red-hot
stove? Perhaps you never knew that
this eat ' ,A done.
The wa e stove
at all. Wha w drops
rolling rapidly er e surface.
These become smaller and smaller
until they entirely disappear. If the
drops are on a perfectly level place
it can be proved that they are not in
contact with the stove itself by the
fact that one can see under them to
the other side of the room.
What is the explanation?
The bottom of the drop changes at
once to steam or vapor on coming
close to the hot surface. This vapor
is supplied by the drop as it gradual-
ly goes away—in other words, the
drop rests on a cushion of vapor until
it has entirely disappeared.
You may ask why the drop is not
immediately evaporated or changed to
steam. The answer is this: The
water vapor that intervenes between
its under surface and the red-hot
stove.is net a good conductor of heat;
consequently the full intensity of the
heat cannot get to the water itself,
the • only amount available for this
purpose being that transmitted
through the vapor.
Ch Fruit I eserves
CHERRY JELLY
From a recipe of Charles Fran-
cateiii, ,Chief Cook to Queen
Victoria. Published in 1865.
Clean 2 lbs. cherries and a
handful of red currants, and
bruise stones and kernejs in a
mortar; place in smallre-
serving pan with 1 lb. John
Redpath'a sugar loafs and 36
pint'spring--water ; boil en the
;Stove -fire about five minutes,
',eking tare to remove scum as
It rtsea ; pour into Usuala beaver
1M z juice v1th -twunc a
clariit d isinglass. and pour
into Lara or mould. '
EXTRA
GRANULATED
to preserve its luscious flavor for the winter days to come.
For over half a century ` . s 7 has been the favorite sugar in
Canada for preserving and jelly-making—and with good
reason. Because it is absolutely pure and always the same,
you can use it according to your recipes, year after year, with
full confidence in the results.
Fruit put up right, with !'js Win' Extra Granul-
ated Sugar, will keep as long as you, wish, and
when opened a month or a year hence will
i iI tt delight you with its freshness and flavor.
"Let " c*' sweeten it."
Get your supply of sugar in Original REDPATl3
Packages, and thus be sure of the genuine—
Canada's favorite srsgar, at its ,est.
Put up in 2 and f Tia. Seated Cartons and in
10, 20, 50 and 10011. Bags. 140
t•; CANADA SUGAR REFINING CO., LIMITED, MONTREAL.
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