Exeter Advocate, 1914-8-27, Page 2With the Watermelon.
Perhaps the watermelon is never
better than when it is served, per-
feetly ripe, in a perfectly natural
state. If it were not for the trouble
of eating it, we probably should ea -
joy a huge wedge of it, eaten out of
hand, in true pickaninny fashion,
But next best to this, ideal way of
eating it comes the generous slice
or wedge served on a plate.
To be good, a watermelon must
be thoroughly ripe and thoroughly
chilled, Then it can be eut in inch -
thick slices and served on plates
with the 'rind removed, or it can be
sent whole to the table and then;
cut in wedge-shaped pieces.
Like any plentiful summer fruit,
watermelon could be served far of-
tener than it usually is if the home
cook would but master mode ways
o£ serving it. Watermelon` au na-
tural, no ,tatter how good it may
be, palls after ,many 'servings; but
watermelon ice, watermelon cher-
ries, watermelon hearts, watermel-
on with span sugar end watermelon
in half a dozen other different forms
could ,be served every day for a
week.
Watermelon in Small Forins.—A
sound, ripe watermelon can be cut
into many different little shapes to
make dainty and appetizing des-
serts. It can be cut into halls with
a ball potato cutter, chilled on the
ice, and served sprinkled with su-
gar in sherbet cups. It can beacut
into balls and served under the
name of watermelon cherries, soak-
ed in maraschino cherry juice, in
sherbet cups. It can be cut in dia-
monds, three inches long and an
inch long and an inch thick and
two of them with a little rum pour-
ed over them, can be served on
each plate. It can be cut in cubes
or blocks, chilled and served with-
out flavoring for an appetizer at
luncheon. It can be cut in any
shape at all, piled in a pyramid and
served with alittle spun sugar or-
nament on top.
Watermelon Sherbet. — Frozen
watermelon is a surprising delicacy
to many persons. One way of mak-
ing it is very simple. It is this :
Crush the pulp of very ripe water-
melon with a silver fork and pack
it into a freezer. Let it stand for
two or three hours packed in salt
and ice and then serve it in .sherbet
cups
Another watermelon -sherbet ealls
for two quarts of watermelon juice
and pulp and a cupful of sugar with
the juice of half a lemon. Freeze
until it is thick and then remove
the dasher and add the beaten
whites of two eggs. Pack for . a
couple of hours.
Watermelons for the Future. —
Water`melon catsup is an easily
made and good winter appetizer.
To prepare the watermelon for it,
remove the rind, leaving a little of
the white. Cut the melon in con-
venient pieces and conk it gently
until it is soft. Do not add any wa-
ter. You can cook ib in a double
boiler or carefully over a low heat
in a saucepan, as the water in the
melon soon forms moisture enough
to keep it fermi. burning, When it
soft. rub it through a colander
which, of course, retains the seeds.
Measure it and to seven pints al-
low three scant cups of sugar and
a cupful and a half of vinegar, boil -
cd with the sugar ten minutes and
skimmed. Then add the following
spices and simmer for twenty min-
utes: Three quarters •of an ounce
each of ground cloves, cinnamon
and mace. Bottle while hot.
Wetermelolt riekles.--For water-
melon pickles cut off the green rind
of a watermelon and cut it into
cubes about three quarters of an
inch square. Cover with water and
add alum about the size of a hazel
nut. Soak over night -and in the
morning rinse in fresh water two or
three times, Boil in water until
you can pierce the rind .with a
broom corn and then drain. 3/lake
a syrup of equal part's of vinegar
and brown sugar. Slice lemons
very thin and remove the skins and
slice some ginger root thin. Use
' a quart of 'vinegar and four cupfuls
of_sugar.to four quarts of the rind,
four lemons, an ounce of stack ein-
nam.on and about a teaspoonful of
ginger root. Cook slowly until the
rind is clear and.; the syrup is thick
and. •bottle,
As a 'Garnish.—Watermelon pulp,
red and ripe, sari be eut into
shapes of all sorts and used as a
garnish. Cubes of • watermelon
ranged around a slice of pineapple
on white lettuce leaves, dressed
with French dressing, make au at-
tractive eolor scheme. i'ialls .of wa- f
terrelon can be used to . top off.
orange water ice in sherbet cups or
can be served with vanilla; ice
cream.
lrousehold 1%ixais.
Raw potato juice is a valuable
cleanser. It will remove stains
from the hands and also from wear,!•
len fabrics.
Before cleaning knives on a .knife.
board damp them slightly. They
clean more quickly, and gain a bet-
ter polish,
To strengthen shirt -buttonholes
stitola round and round with the
machine after the buttouheles have
been worked over.
Articles infested with moths or
Iieas should be saturated in .benzine.
The benzine injures nothing and it
kills the pests.
To stiffen sheer fabrics, such as
dimities or chiffons and veilings,
put three tablespoonfuls of sugar
in the last rinsing water you wash
them.
In dusty districts cleaning should
be done regularly and thoroughly
once a week, and the windows sills
and furniture lightly dusted each
morning.
Take the fat from a fowl, put it in
a jar, and place it in the oven to
melt, and you have one of the best
preparations for keeping boots and
shoes in good condition•,
The person who does not pay as
he goes seldom, succeeds in accumu-
lating anything. It is ibetterto deny
oneself at times than to run in debt
for unnecessary things,
To prevent corks sticking in mu-
cilage and paste bottles, &ease
them with lard immediately after
drawing them the first time.. A
thorough greasing prevents their
sticking,
A teacher of cooking says that for
every quart of cooked vegetables
four even tablespoonsfuls of butter,
a teaspoonful of salt and an eighth
of a teaspoonful of pepper should
be used for seasoning.
To utilize a large old sponge,
place in the bottom of your um-
brella stand. This will prevent the
metal ferules breaking the bottom
by striking it with too anuch force,
and it will also absorb the water
from the umbrellas and may be
wrung out and replaced.
To prevent shoes from creaking
put a small quantity of linseed oil
on a plate or shallow pan, and
stand the sole of the shoe in it for a
few hours. The creak will disappear
and the shoe will .also last longer
on account of this treatment.
Potatoes should be peeled thinly
.and not exposed to the air after
peeling or they will discolor. They
should be boiled slowly; if cooked
-boo fast they will break. After
cooking drain off all water and
stand the saucepan on the stove for
a few minutes. This makes them
dry and floury.
Chamois leather :gloves of white
and light shades can be perfectly
washed as follows :-Make a lather
with pure Castile soap and water,
using one spoonful of ammonia to
each quart. When the water is te-
pid put in the .gloves, and let
them soak for fifteen minutes. then
press them with the hands, but do
not wring them. Rinse in fresh
cold water with a little ammonia
added, and press the gloves in a
towel. Dry them in the open air,
first blowing in them to put them
out.
Plenty of sunshine and fresh air
are the most effective helps the
housewife has in her fight against
the insect pests in our homes.
Clothes moths infest elosets and
drawers where unused garments
are stored, and while the moths
themselves are harmless, they
should be killed whenever ween, be-
cause they lay eggs from which
caterpillars develop. These feed
mostly on woolens .and carpets, firr
and feathers. Fortunately, they
are short lived, but articles that
are stored away should be taken
out in the stmshine and air occas-
ionally, and carefully examined and
brushed to prevent serious damage.
Moth balls and,yarious other repel-
lents may keep moths out of an
article, but have no effect on those
already there.
An Aid to Memory.
"And when you were abroad on
your honeymoon trip did you visit
the Palace of Peace at The Hague i
asked the girl friend of the bride
just home from abroad.
"Oh, yes," was the reply. "We
had our first quarrel there."
It'•s an ill tongue that tells no
good.
•
"BOBS" TO HEAD DOMINION TROOPS
APPOINTED .COLONEL -IN -CHIEF,
Lord Roberts, aged 82, who offered his services in any capacity, and has
peen appointed Colonel -in -Chief of the overseas forces which will include
pie Canadian contingent of 25,000 men. •
$11LtiOOOOOE PS
0� t��O�P�9
WILL ADD THEIR QUOTA TO
WAR'S HORRORS.
Germany Hones to- Use Dirigibles
Effectively Against British
Battleships,
The part which aircraft will play
in the great war in progress is a
feature of the struggle which will
be keenly watched. Only the other
day Admiral Sir Percy ,Scott,' the
inventor of the most destructive of
British Artillery, stated that he had
exhausted his engineering skill in
devising resistance for dread-
noughts that were rendered obso-
lete by.the-forces in the air and
under the sea, the airship and the
submarine.
European nations have during the
past six years spent $117,000,000 in
aeroplanes and dirigibles.
France has twenty aircraft fac-
toxies, all grinding away for dear
life. Germany's twelve plants are
working night and day. The two
great Zeppelin works—the one at
Friedrichshaifen, the other at Ber-
lin, employing 2,000 skilled aitisans
—are capable of turning out six
Zeppelins a month.
In England six factories are en-
gaged not only in producing aero-
planes, but at Farnborough the
British navy is constructing a great
rigid dirigible of the Zeppelin tvne'.
Russian and Austrian factories are
inadequate to keep them supplied.
The organization and work of -the
respective air fleets of Germany and
France ' are wonderfully perfect.
The German air dreadnought fleet
is strictly homogeneous and forms
one collective striking force. The
airship fleet consists of four squad-
rons of four airships each, with two
in reserve. The army and navy
dirigibles are operated on .a •sepax-
ate basis. The Prussian army -as-
sesses six airship battalions of
twenty companies, Bavaria, three
companies, and Saxony and Wur-
temburg two companies each.
Have Huge Motors.
Each airship is commanded by a
military or naval officer, assisted by
two lieutenants. Four helmsmen
work in relays; two helmsmen ,at-
tend to naught but rudders for hori-
zontal steering. An assistant en-
gineer and four engineers 'handle
the motors, of which on latest Zep-
pelins there are five of 1,000 horse-
power. Two wirbless operators fur-
nish relief. Three machines and
three to six gunners complete the
crew, .according to the size and
armament of the ship.
The latest marine Zeppelins, of
whichthere are three, the L.3, re-
inforced by the L.4, and L.5, new
ships that were finished two weeks
ago, are the -giants of the entire
Zeppelin fleet. They scale 30,000
cubic metres and judging by the
voyage of the L.3 in May, when it
covered a journey of 2,000 miles
around Germany and made it in
thirty-four hours,.running: at the
rate of sixty miles an hour, these.
great ships should have no trouble
about rem9.inin4 continuously in
the air for two days and nights with
their •full war ;complement and guns,
which are probably of greater •'range
than any preceding ,ship -of this type.
These ships are intended by the
German Admiralty afor attacking
the British fleet, possibly at night,
since the manoeuvring of Zeppelin
airships in conjunction with the sea
fleet over the North Sea and the
Baltic during both day and : night.
the last two years should have giv=
en much experience.
The French or:ganizatioxi is equal-
ly effective. Each aviation section
is divided into aviation flotillas. The
entire nation is divided into avia-
tion centres. Observation from the
French •aeroplanes has proved very
successful, and the airmen have
returned with accurate estimates of
the number, kind, and disposition
of troops and artillery. The French
count upon the aeroplane to in-
crease the power .of their ,artillery a
hundredfold, and their aviators
have been able practically to find
the target and direct the fire of
artillery ; but this has never been
attempted under real conditions.
Each .artillery command has a sec-
tion of aeroplanes attached to it for
this purpose..
Bomb Dropping.
- They are carried along with the
artillery, mounted on wheeled tran-
sports, and all the impedimenta ne-
cessary tn maintain the aeroplanes
in the field, :such . as automobile
trucks and traction engines for
wheeled transports, have proven to
be a cumbersome escort, whioh may
be subjected to the deadly work of
the Zeppelins.
It hoe been developed by actual
military experience in Franoe that
the observer becomes ,seasick and
nervous, eo that the greatest aocu•:
racy has not yet been obtained in
machines directed by .a pilot, Tlie.
pilot does not fear gusts. Thanks
to his piloting he holds in his hands
the anemia for preventing pitching
card . rolling ,
Hudson Maxim, the powder ex-
pert, has insisted that bombs drop-
ped from, aircraft will do little dam-
age, and the experience of the Ital-
ians in Tripoli tends ;to show that
the moral and material effect on
troops is very small. In many cases
the bombe did not explode. Projec-
tiles have been experimented with
by France, but the results ;have
been kept secret, Projectiles for
use against aeroplanes and airships
have been devised. They release
peculiarbullets, which fly out in all
directions. The bullets themselves.
release knives and hooks which
tear and rend.
Bomb dropping by the Zeppelins
is counted upon by the Germans to
produce havoc. Tlie dirigible has
the ;advantage of well regulated
speed which allows taking sharp
phbtograplis, an adequate" working
crew,and long range wireless,
which permits its commander to
give instant: information. Tt has
the ability to slacken its speed and
hover at night over a supply depot.
The bombs which have been drop-
ped from Zeppelins in experimental
work have fairly struck circles of
fifteen -feet in diameter, evenwhen
the bombs were sent from five thou-
sand feet. Each of the great Ger-
man air dreadnoughts carries at
least four to five tons of explosives,
and the marine Zeppelines trans-
port as muchas eight tons.
.14
IIELD OF THE FRENCII NAVY.
Admiral Dc La reyrere Is a titan
of Great Pluck.
The French navy is under the su-
preme command of Admiral de la
Pa,yrere. Acknoevledged both at
home and abroad as the most dis-
tinguished officea of the French
navy, 'he has, . both in his capacity
as chiefof the Admiralty ,staff said
as Minster of 'Marine, completely
reorganized that service, eliminate,
ing the dead wood, abolishing hun-
dreds of almost incredible abuses,
consigning to the •scrap heap bat,
tleships and oruiseris that were out
of date, and paying particular ,ate
tendon to the development of s rb-
marine navigation.
His popularity meting all grades
of the service is very great, 'and
when Minister of Marine he still
further enhanced it on one occa-
sion by an exhibition of personal
pluck thoroughly in keeping with
his character and antecedents.
Learning that in consequence of the
number of disastrous explosions in
eonnestion with the handling of the
charges of the big guns, notably the
terrible destruction of life on the
ill-fated battleship Jena, at Toulon,
the' sailors wind officers had become
convinced that' it was almost ,as dan-
gerous to 'stand behind the gun or
anywhere near ibs breech as' at its
muzzle,' he 'hastened to Toulon,
went on board one of the battleships
there, ordered it into the offing un-
der the ;pretexct of witnessing some
experiments with the guns, then
caused the ammunition to be
brought up haphazard from- the
hold, and throughout -'the entire
firing, .extending over a period of
several hours, made ar,. point _.of
standing in the immediate: proxim-
ity of the breech of'the gun Oslo that
if there had been any explosion he
would have been the very first to
be blown into eternity.
With knowledge .of warfare . at
sea, derived from. his 'experiences
as chiefof staff to Admiral Cour
bet in France's naval •conflict with
China, it is to him that not only his
own •country but ,also England and
Russia look for :the proteotiorn of
His Majesty's Battleship "Dreadnought" Firing Her Aft Turret Gunn
q h��r•ahaeassesses
1:1
61 L LETTS
PERFU M ED
LYE
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Arr
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THE CLEANLINESS
QF SlNKS.CL:OSETS,
BATHS, DRAT N S. ETC.
IS OF VITAL IMPORTANCE"
TO HEALTH.
91 OP991NQ .pYi1�O191 IOP, tP91o14 V W
!,v.911.1..ETT COMPANY UNITED
"G TOSqNTO ONT. moragm•
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• •P•,• .r.»
the interests of • the Tripier Entente
in the Mediterranean, Where ,41 the
naval forces of France have. Con-
centrated under his commend.
"IIOLY WAR" IN RUSSIA.
Priests Stir Peasants anis Soldiers
to Religions Fervor.
Two mighty forces have been uti-
lized by the Russian authorities to
stimulahre " zeal for .var—(religious
fervor and racial solidarity.
The entire priesthood of the coun-
try, .acting under orders, from,, the
Holy Synod in St. Petersburg; is
encouraging the., war spirit, and
Russian peasants are very largely
under the influence ,of ,their spiri-
to+al,.advisers. In this way the mass-
es of the people, and through them
the eon -tenon !soldiers of the Cza+r's
army, are gained as 'eager aaupport-
ers >af the war against Germany,
which ie now held up to execration
as the swornn foe of the Orthorox
Church
Eve;•y body of marching Russian
troops is preceded by a priest:eef•
the Orthorox Church who', in flow-
ing beard and long black garment,
its a ,striking figure. The priest car- �t a
ries a erose Or is attended by a
eress-bearer who bears the burden
of the holy image for him. Military
bands playsacred maleic alternately
with the barbaric march music that
suits the wari-.ors of martial blood.
It is not merely war; ib is holy
cm neadle on whibh the soldiers of
Russia feel :that they ars engaged.
Altogether it is -an impressive spec-
tacle, this of Russia• under lams.
They do not look like barbarians,
these soldiers of the Czar. They .ai'e
mostly eimrple•-minded, diocile Peas-
ants, full of religious ardor, which
will turn them. ` into fonatioal,
fighters when state decisive moment
arrives, They may be .slightly in-
ferior 'in training, but they are the
beset raw figh;taig material: in any.
country in Europe, and the hard
experience of w.ar will transform
them into a !ho•st of the most form-
idable troops in the world.
LESS HEAT
Advice of Family Physician.
Formerly people thought meat
necessary for .strength and muscu-
lar vigor.
Tho mean who: worked hard was,
supposed -bo require meat two or
three 'time's a dray, Science 'has
found ,out differently.
It is now a common thing for the
family physician to order leas meat,
as in the following letter' from an.
Eastern m+aai
"I had suffered for yea:r's, with
dyspep.sia and. nervousness.. My
physician advised me ,to eat less
meat and , greasy foods gener-
ally.. I tried several •things to take:
the place of any usual breakfast of
chops, fried potatoes :etc., ; but
got rio relief until. 1 tried Grape -
Nuts food
"After using Grape -Nuts' for the,
cereal, part of my rn,eals for two,
years, 1 am now a well m.an.,
Grape -Nuts benefited nny` heisItla
tax - more than the medicine .1 had
taken before, e.
":My wife and ohildreen zee
healthier than they had been for
years, and we are a very happy, f
family, largely due to Grape -Nuts,
"We have been so much benefit-
ed by Grape -Nuts that at w I be
iiiihow
ungrateful not to acknowle¢ t."
Name given by Carn:ad+a,�rn•' l ostttzn
C•o., Windsor, Ont. Road "Thu
B'o<ad to Wellville," in pkgse
``TI ores a Reatson.,,
Ever read the above tatter. A now one
appears from time to time. They ado
manwne, tru0,,and fufi Of human IntcWabt. 1