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Zurich Herald, 1916-09-08, Page 4TOTES AND CO LAMENTS Those evho ' .are following certain ;Tide issues of the war cannot but note With a degree of suspicion the cur- ious dispatches that are now coming from Germany with regard to the de- poration from Lille and nearby towns of over 22,000 French civilians, men, women, youths and girls, from the age of fifteen up. This wholesale exile has probably done more to arouse a feeling of absolute horror in France than anything that has occurred since the stories of the Belgian atrocities first came to light. The French Yel- law Book leaving nothing to the ima- gination in its bitter depiction of the enforced midnight exodus during Holy Week. The account reads like some black page from the days of savagery or the wars of the Babylon- ians. Stung by these criticisms, the Ger- man officials, through neutral corres- pondents, are now doing bheir best to reply to the charges, but they really seem to be laying on the whitewash a little boo thick. Out of three differ- ent versions as to why they did it none agrees save in presenting the enforced exile as a humanitarian ex- periment, something like the "coun- try -week" style of charity on a big scale. It is said by them, for in- stance, that they "wanted to give sunlight and fresh air to the factory hands in these industrial centers who lived in cramped quarters"; that the English forced the seemingly barbar- ous order "by bombarding Lille in a manner not according to the rules of war"; that the thing was done "to give free employment" to "conserve the food supply"; and that the exilee in consequence, "are well fed, happy ami sunbrowned", though some chafe "because they do not like the simple country life and long for metropolitan high living." Of couese—in Lille! • On the other hand, the Yellow Book contains these statements: The inhabitants have been forced by violence, by executions, imprisonment and deportation, to make trenches, bridges, roads and railways, to work In factories and mines, to make sand- bags for use in the trenches. They have been forced to work during in- human hours for no pay, in condi- tions of the utmost misery, without food, liable to flogging and to have others odious punishment at the hands of the slave-drivers. They have been deported and carried off to work in the mines and factories of the Rhine- land and Westphalia. But the fact which is the most aggpallinn to tleee+ - ,.who. have- stLulied bbe • question' of Interesting Anecdote Related About i l B Albert of Belgium. bier social ranks, and are discovering German atrocities is that the women that life is something greater than are employed in cooking for the Ger- The son of a leading manufacturer the latest novel or a game of tennis, man troops and as servants to the of Brussels, whose two brothers have A German officers. been killed at the front, tells the fol- or even the tepid gossip of the church lowing anecdote, whim,. dates from the sewing meeting. 'Idleness and ennui first summer of the war : have lost' their hold. Healthy and. When it is remembered that those "It had been a hot day and King Al- unselfish activity is now the prevail- who were taken at night in the Lille bert, who had not left the trenches for ing fashion among war -enfranchised outrage had only a brief time in which hours, was suffering from thirst. He women. It .has set .them free from t get ready to g', that mothers went asked for something to drink, but not the benumbing conventionalities that crazv when separated from their chi!- a soldier had anything left. Back of threatened to stifle their psychic energy, and so far it has contributed to the soundness of mind and nerve among the_ nighty sociological forces which the present world conflict set in motion." PALE, WEAK GIRLS. LESS INSANITY DURING THE ° A Grow Into Weak, Despondent; Women—How to Overcome the Trouble. Healthy Girlhood is the only path to healthy womanhood. The passingI from girlhood to womanhood lays a Presents Remarkable Picture Of the new tax upon the blood. It is the overtaxing of the blood that makes Tonic Value of Great growing girls suffer from headaches Conflict, and backaches, from paleness and weakness and weariness, from lan- guor, despondency and constant i11 health. Unhealthy girlhood is bound to lead to unhealthy womanhood and a life of misery. Nothing but the blood building qualities of Dr. Wil- liams' Pink Pills can save a girl when she undertakes the trials and tasks of womanhood. That is the time when nature makes new demands upon the blood supply. Dr. Williams' Pink Pills actually make new, rich blood to meet these demands. In this simple, scientific way Dr. Williams' Pink Pills give growing girls new health, and makes their dawning womanhood bright and attractive. Miss A. Sternberg, Haileybury Road, New Liskeard, Ont., says: "I have much reason to be grateful to Dr. Williams Pink Pills as they restored me to health, if, indeed, they did not save my life. In 1914 I began to feel run down, and the doctor who was called in said that mine was a bad case of anaemia. I lost flesh, always felt tired, and I got so nervous that I could scarcely hold a cup to take a drink. My heart would flutter alarmingly. The doctor did not seem to be able to help me at all and my family and friends all thought that I was in a decline and could r.ot re- cover. I was in bed for some weeks when an aunt came to see me and urged that I try Dr. Williams Pink Pills. My father got a supply, and by the time I had taken three boxes there was a noticeable improvement, i and from that on I steadily progress- ed toward recovery. I continued us- ing the pills for some time longer, and they restored me to my old time health and strength. T. shall never cease to praise this medicine, and to urge all weak run down girls to give it a fair trial, as I have proved in my own case their great merit." You can get these pills from any dealer in medicine or by mail at 50 cents a box or six boxes for $2.50 from The Dr. Williams Medicine Co., Brockville, Ont. WHAT AN IRISH ALIENIST HAS TO SAY. An interesting sidelight on Presi- dent Wilson's remark about the world going mad is given in the an- nual report of Dr. William Graham, of Belfast, one of the most highly re- puted Irish alienists. Dr. Graham presents a remarkable picture of the tonic value of war. He says: "It has become common practice since August, 1914, to say the world is growing mad, and there is a wide- spread popular notion that the lis trese and agony of a conflict • so ter- rible as the present one must end in .a. profound disturbance and • alien- ation. Yet the fact is indisputable that insanity, like corns, has lessen- ed during -the period of the war." 1. Improve Health of Men.' So far as the future is concerned, Dr. Graham is equally encouraging. He says: "There are solid grounds for the hope that, especially'' al- though exclusively . among women, we shall find a great diminution in l those neurotic disorders that form 1 a part of the mental abnormality of thousands of men who have gone, I or are preparing to go, to the front, 1 who have all their life been 'sub - Iject to the bondage of neurasthenic !weakness and incapacity of psy- chasthenic fears or hypochon- 1 driac fancies. They have never 1 known what it is to live, but at the country's call they have flung from i off them the spell of anci€^nt inhabit- ations and long established imprac- ticalities and have gone forth to face wounds and death. Only . when summoned to possible surrender of life have they learned how wonder- ful life really is. The physical re- gime under which these men are compelled to live can have nothing but the best effect on those subject to its discipline. Women Learn of Life. "Especially significant is the change coming over the lives o(,o- men of the middle classes. ese sheltered daughters of the merchant, of the professional man, victim of mid-Victorian "tri i is are- now fallinginto line weal t eir sisters of the higher and the . hum - KING DRINKS AFkTaR HORSE. dren . going they knew not where, the the trench a man saw a horse drink- diepatelies that erre now coming from ing and went over and started to pull Geer_ eny read like an ill-timed jest the bucket away. in "Don't do that'said the King. 'Let the face of a groat tragedy. the poor animal drink ; perhaps it needs it more than I do.' GOOD COMPANY. "It was not until the horse had fin- -- ished drinking that the Tiling took up When I sit by myself at the close of the bucket and drank the few drops the day, that remained. And watch the blue twilight turn am- — her and grey, With fancies as twinkling and vague ne the stars, And as distant as they, from this life's petty jars, 1 know not, I think not, where fortune may be, But I feel I'm in very good company. When I sit with a friend at the glow of the hearth, • To fight some great battle of wisdom or mirth, And strike from our armor, the sparkles of wit That follow the shafts of our thoughts, when they hit. I ask not, I care not, where pleasure niay be, But I know I'm in excellent company. When I sit with my darling, who loves me so well, And react in her eyes what no lan- guage can tell, Or trace or her lips .free as cherubs from guile, The meanings and mysteries, hid in a smile, I heed not, I dream not, where Eden may be, But I feel I'm in heavenly company. *Ms Work. "1! ' is one: of o err most prominent citizens." "What dees he clo?" "Iln gets tie charity schemes for other people to subscribe to." The difficulty about following the right way ie that it is not always the popular way, too. It scmetiines heprens thab even the people who complain that they have nothing to do refuse to do it. see When prosperity turn% a man's head it makes a pitiful sight of him. YC A New Photo of Mrs, Herbert H. Asquith , 'TS a woman of very pronounced personality. The daughter of the late Sir f Charles Tennant, she was as Miss Margot Tennant renowned for her wit land high spirits. She was a member of the well-known "sect" of ;~souls, and the heroine of Mr, 13enson'a famous "Dodo" was also supposed to have been suggested by the subject of our `picture, Mrs. Asquith has a very fine and peal appreciation of all things artistic. C4!ST fi '�!!i",''' ka�TH,;`x,11 THE bout theHouse Useful tints and General Informa- tion for the Busy Housewife Tested Recipes. Mexican Pickles: Select four quarts green tomatoes, six large pep- pers, three onions, all chopped fine. Pub a layer of this mixture in 'an earthen jar, then a layer of salt al- ternately, and let remain overnight. Then drains the water off, and add one tablespoon each, of peppercorns, mus - bard seed and whole cloves. • Simmer the whole for twenty minutes in three pints of good vinegar, and set away in a cool place. After three weeks pour off the vinegar and add as much fresh In •another week the pickles will be ready for use. Fresh Pineapple for Occasions.— Take a very fine ripe pineapple, pare it and cut carefully all the eyes; then with a silver fork strip all the plup from the core. To one pint of this add.' one and one-faurbh pounds of lump or crushed sugar and stir oc- casionally until all the sugar is dis- solved. Put in glass fruit jars and screw down the covers as tight as pos- sible. This keeps a long time and is delicious. Rhubarb Marmalade.—Wash and pare rhubarb and cub in one -half-inch pieces; there should be two quarts. Add one quart of sugar, cover `and let stand overnight. In the morning put in stewpan. Add grabed rind and juice of one orange, one-half cup seed - e•. reiesins, cut in small .pieces and ca e=half cup _ Eiiglissii walnuts, broken in. pieces. Bring all to boiling and let .simmer until thick. Seal in jars. Chutney Sauce.—Select twelve green, sour apples, two green peppers, six green tomatoes, four small on- ions, nions, one cup seeded raisins, one quart of vinegar (if strong • dilute), two tablespoons mixed spices, two tablespoons salb and two cups brown sugar. Remove seeds from peppers, add tomatoes and onions, chopped fine; raisins, spices, sugar, salt and vin- egar, Put on and let simmer slowly for about three-fourths hour. Then add the apples and cook unbil they are tender but not mushy. Put in bottles and seal. Delicious relish for meats. Hey to Keep Without Candying.— To keep honey all the year round without honeying, it is only necessary to place, the honey, which has been strained. previously, in a. pan or pail, which may be placed inside of another one, patting two or three bits of wood under the pail containing the honey, to prevent it from burning upon the bottom. Then fill the ouber ene with water and just bring it to the boiling poinb, skimming, off the wax and foam which gathers upon the top. As soon as it comes to the boiling point remove from stove, and after a few minutes skim and pour into jars to cool. Cover tightly and place in a cool cellar. It will pay for the trouble. Cucumber Pickles.—Over one-half a peck of small cucumbers pour a boiling brine made of five pints of wa- ter and bwo cups of salt. Stand twenty-four hours, dram and wipe and cover with five pints of boil- ing vinegar, Again stand twenty- four hours and drain. To fresh vine- gar add two green peppers, chopped, one-half pint white mustard seed, one- half ounce each of whole cloves, cin- namon, allspice, ginger root and alum, two pounds of brown sugar and one tablespoonful of celery seed. Scald and pour boiling hot over the pickles. Do not tie the spices in a bag. The cucumbers will shrivel up when the hot vinegar is poured over them, but after standing for a fortnight they will be plump, firm and delicious. They will keep indefinitely stored in a covered jar or crock. Canned Sweet Peppers.—Cut off the stem end, remove the seeds with a pair of shears and cut the pepper round and rotted in a long strip, one- fourth of an inch wide. Put the ::trips into a deep dish and pour over enough ' hoilino salt water to cover .nem, Close the dish with a cover and let the peppers stand :all night in the water. Turn them met into a colander and let them drain dry. Put into a quart jar and pour over them one and one-half cups of boiling hot vinegar, to which has been added one cupful of sugar and two small pieces of cinnamon stick. Let the peppers stand for three days, then drain off the vinegar, heat boiling water and pour over them again, then seal. Use mostly the red peppers with a few of the green. It will take two dozen peppers to fill a quart jar. These canned peppers are much superior to the imported "pimento," and should be used more generally than they are for salads, sandwiches and Spanish rice. It is well to wear rubber gloves in preparing the peppers. Watermelon . Rind Preserve With Orange and Lemon.—Take the rind of one melon, pare and cut in small pieces through a coarse meat or fruit chopper. Place in a preserving ket- tle, cover with water and boil about an hour or until fruit seems tender. Scrub four large lemons bhoroughly and the same number of oranges. Cut in pieces, remove seeds and run through chopper. After fruit has been boil- ed rather tender add oranges and lem- on. Measure up two-thirds the amount of sugar in same measuring cup in which the fruit was measured. Add to fruit, boil for one hour (not too fast) and stir fruib occasionally so it does not stick to the bottom. Lower the flame at the end of an hour, and if the syrup seems to boildown too much add a little water now and then. Stir all thoroughly, mix wa- ter with syrup. This preserve will require often lifting and stirring to keep juice evenly distributed with fruit. The proper proportions of sugar to melon rind are twelve cups of sugar to eighteen cups of rind. When preserve is finished if rind is not suf- ficiently heal y one cup of sugar may be added and boil a short time, stir- ring well. Pickling Wisdom. When pickles are under considera- tion the most imporbant item is vine- gar. All things taken into account, it is best to use the vinegar obtained from cider, since many of the color- less varieties are often made with an acid that is injurious to the stomach. The difference of cost between the cider vinegar an dthe white is not much. Nearly all vegetables that are made into pickles, especially gherkins, cu- cumbers and onions, require a preli- minary soaking in brine. Half a cupfull of salt is usually allowed to four quarts of the pickles. These are placed in a stone crock, the salt strewed over bhem, water is poured in until it covers them, and a weighted plate is laid on top to keep the pickles from floating. This is lefb forseveral days. When the pickles are removed from the brine they should be looked over to see if there are any soft or spotted ones. All pickles should be closely watch- ed afber they are put up, at least for a month or so. This to ascertain if they are keeping, well. They should not •be eaten unless they have had at least a two monbhs' mellowing, al- though longer than this is safer still, Sweet pickles are usually made from peaches, pears, plums and wa- termelon rind, and, except when the fruits must be peeled, they are less trouble to prepare than the tart pick- les, since they do not have to be laid in brine before preparing. Spiced currants, gooseberries, cherries and grapes may be put up a little at a time, as one has the fruit and the lei- sure for the task. Other fruits may be spiced. Here is a good recipe for spiced grapes: Remove the skins from the grapes, pub the pulp over the fire and stew gently until it can be rubbed through a sieve, thus removing all the seeds. Weigh the pulp, and to every five pounds of this add a pinb of cider vinegar, four pounds of brown sugar, four tablespoonfuls of grourici cinna- mon and two of ground cloves. Stew together until it is very thick. • Pour into jelly glasses and seal, Kitchen Measures. It is so munch easier to measure in., gredients than to weigh them out that the housekeeper saves time and work by acquainting herself with certain equivalent weights and measures. Without staggering her with an array of items and figures, which nine wom- en out of ten forget, here is an equiva- lent table that any housekeeper can keep In mind. A cupful of flour or milk means half a pint. Two scant cupfuls of butter packed tightly make a pound. Ten eggs of ordinary size make a pound. Four even cupfuls of dry flour make a pound. A gill of liquid is a half -cupful. Two cupfuls (one pint) of water or milk make a pound. The juice of an rdinary lemon is about a tablespoonful. A breakfast cupful of bread crumbs equals about four ounces. Useful Hints. The cleverness of a cook is gauged by her use of leftovers, Tired, aching feet may be refreshed by soaking in hot water. Stale breadcrumbs are crumbs freshly grated from a loaf of stale bread. One of the secrets of successful coffee is to wash the pot every time it is used. Enamelware can be cleaned with soap and whiting rubbed on with a damp cloth. Never dry a silk blouse before iron- ing it. It is a good plan to oil stoub walk- ing shoes with kerosene and Vaseline, half and half, before going on a wet tramp. Fresh fruits and green vegetables supply the iron and mineral matter necessary to the general well-being of the system. A simple salad is made with any kind of seasonable fruit sliced, served on lettuce leaves and sprinkled with chopped nuts. When you want to thread a . sew- ing machine in a hurry, remove the spool already on it, but do not un- thread the machine. Put a new spool in place, tie the two threads together and pull the thread gently through bo the eye of the needle. Break off the first thread and thread the needle. 9S Two Fellows are trying to get ahead' It's easy to see who'll win. If you have any doubt about tea or coffee holding some people back—in fact many—leave the hesitating class, stop both tea and cof- fee ten 'days, and use This delicious pure food - drink, made of wheat, roasted with a bit of whole- some molasses, has a de- lightful, snappy flavor. It is free from the drugs in tea aiid coffee and all harm- ful ingredients.. Postum is good for old and young, and makes for health and efficiency. "There's a Reason" Canadian Postum Cereal' Co„ Ltd - Windsor, Ont.