Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The North Platte semi-weekly tribune. (North Platte, Neb.) 1895-1922 | View Entire Issue (Nov. 24, 1916)
THE 8EMIAVEEKLY TRIBUNE, NORTH PLATTE, NEBRA8KA.
WITH TWO OF THE YEAR'S BLESSINGS
TO WASH BLANKETS
Once more the liberal year laughs out
O'er richer stores than gems of gold;
Once more, with harvest song and shout
Is nature's bloodless triumph told.
HAS HELD HIGH
Turkey Long and Favorably
Known for Its Delicious
WORSHIPED BY THE AZTECS
When Introduced Into England They
Were Considered One of the
Richest Items at a Ban
quet Many Varieties
of the Bird.
SENOR DON TUIt
key ployed a
brilliant part In
history even be
fore the Spaniards
along with Mexi
co, In 1518.
Long before that
ho had been wor
shiped by Aztecs.
Later, when his
was past, ho Was
plvnn nlnro nf
honor at tho marriage banquet of a
king. So superior a viand was he con
sidered when first Introduced to Eu
rope that In a "constitution" set forth
by Cranmer in 1514 turkey Is named
ns ono of the greater fowls, of which
nn ecclesiastic was to "have but one
in a dlshe." But he speedily multi
plied to such an extent that no later
than 1555 two turkeys and four tur
key chicks wero served at a feast of
tho sergeants-at-arms In London.
Turkeys at that period wero men
tioned in connection with cranes and
swans as Important and rich items of
a banquet. A little later, In 1573, tur
key wero used on tho tables of Eng
lish husbandmen for the Christmas
feast In tho meantime they wero
more than plentiful In their homo land,
where turkey continued to sell for
about six cents npleco as late as tho
nineteenth century. For six cents in
those good old days a turkey weighing
about 12 pounds could be bought by
a good shopper. If the family need
ed a turkey weighing 25 or 80 pounds
it was necessary to pay as much as a
quarter. But It must be remembered
that six cents In those days counted a
good deal more than it does In this.
Turkeys of Various Kinds.
Tho turkey that tho Aztecs wor
shiped was probably either tho Mexi
can wild turkey, which Is known by
the whlto touches on Its tall coverts
and quills, or, more appropriately, tho
ocellated turkey of Honduras and
other parts of South America, whoso
brilliant plumage, spotted almost as
gloriously with vivid colors as a pea
cock, somehow allies It particularly
with that vivid early people. Tho tur
key which strolled out of tho forests
of New England and furnished so mar
velous a banquet for our Puritan fore
fathers was a handsomer bird than
that of Mexico, In the opinion of somo
lovers of beauty, but not so brilliant
a ono as tho Honduras turkey.
Tho American wild turkey, which
really belongs to Thanksgiving, was
tho North American wild turkey
found throughout the eastern United
States and Canada. Scientifically it Is
known as tho Mclcagrls Americana.
Its plumago is black, shaded with
bronze. In tho rays of tho sun tho
bird gleams In a beautiful harmony of
black copper, gold and bronzo. And tho
turkey likes tho rays of tho sun. Ho
hates damp weather, not nlono because
It Is bad for his health, but because
It obscures his beauty.
It is generally believed at present
that all tho turkey of the world have
descended from tho three forms known
ns tho North American bird, which has
just been described ; the Mexican bird
and tho ocellated bird.
Credit May Belong to Spaniards.
The turkey which was first Intro
duced into Europe may have been car
ried there by the Spaniards from Mex
ico or the Jesuits may have taken It
back across the waters from one of
their scattered stations in the great
woods-of Canada. In any event, ono
of Us representatives figured at tho
marriage banquet of Charles IX and
was regarded ns of sufficient Impor
tance to be mentioned in the reports
of that festivity.
Tho Mexican turkey is the wild bird
of Mexico, which also camo over the
lino into the southern part of the
United States. Meleagrls Gallopava
Is tho nnrno that Is generally employed
to describe this turkey. It is some
what shorter In the shank than the
northern species. Its body color la
a metallic black, shaded with bronze.
This is thought to bo the. species that
the early navigators first bore back
to Spain and England. The whlto tips
of Its plumage also have suggested
that It is to this bird ruther than tc
the wild turkey of North America
that most of tho domestic fowls owe
The ocellated turkey, Meleagrls Occl
lata, which Is smaller than the oth
ers, has a bare head and neck. Its
body plumage is bronze and green,
banded with gold bronzo and varied
with spots or eyes of brilliant colors
blue, red and brilliant black.
Why Is a Turkey So Named?
Why tho turkey Is called the tur
key when its origin is admittedly pure
ly occidental is a subject tliat has puz
zled many persons. There aro several
reasons given by those who have
delved deeply Into this problem, and
one Is privileged to take his choice,
In the first place, It Is stated that the
turkey was originally supposed' to
hnvo como from Asia. Thus at a
time when a great stretch of territorj
on the Aslntlc continent was called
"Turkey" tho bird derived Its name
from its supposed origin. Anothei
speculative chronicler records that the
Indians called tho bird "firkeo" and
that from this Its common name was
created. Then, again, it Is somewhat
generally believed that tho bird named
itself by Its peculiar utterances, which
aro still translated as "turk-turfc
turkce." Again, still more subtle philos
ophers havo traced tho naming ol
tho bird to Its kinship In the imittei
of polygamous habits with tho Turks
aod there are other explanations.
The pilgrims wero not so bad oil
In somo ways as wo havo been led tc
imagine, for although they were de
prived of tho joys of tinned meats and
vegetables and cold storage and sin
liar blessings turkeys were so plentl
ful that it Is recorded It was custom
ary to refer to them as bread. An
other chronicler sets forth tho fncl
that tho breast of the wild turkej
when cooked-in butter wus esteemed
by oven tho epicures arabng tho ex
plorers. But In splto of their abun
dance turkeys wero regarded with fa
vor even by tho red men, If one is to
Judge by tho following prayer which
"Oh great Being, i thank thee thai
I havo obtained tho uso of my legs
again so that I am able to walk about
and kill turkeys."
Thankfulness is not tho inevitable
result of certain conditions, but n mat
ter of deliberato choice. It Is a mis
take to tell ourselves that we should
bo thankful if wo possessed tills or
that, for possession has little or noth
ing to do with thankfulness.
Bo thankful. Do not wasto any
time arguing whether or not you have
any reason for It Lift your heart to
tho Father of us all in reverent grati
tude, and in tho mere act of thankful
ness you will reallzo your blessings at
The cornfields are ripe and the apples are red
Full are the bam and the bin;
The herds on the prairies .-. numberless head
The harvest is now gathered in.
The forest paid tribute; the shop and the mine
Have gladdened the grateful heart;
The looms have been clacking, the weaving is fine,
And voices ere loud in the mart
The children ore laughing and running to school
Everywhere is 'Se Spirit call
Fair Science Is straining to widen her rule,
The earth, sea, and air to cntlvalL
A moment of silence a rapturous thrill
Let's give our thanksgiving to Cod
For all these good gifts of his bounteous will
Are poured on America's sod
The people In answer responsive ariNi
Each heart is now turned to a shrine;
The old hymns would sing themselves out to the
And lips to the old prayers incline.
But the old songs fall short - tougues falter and
The music Is Just off the key
The harvest is wondrous, so where Is the fault
What lacks In our jubilee?
Then the sou! breaks forth of that worshiping host
In Te Deum that shall not cease,
"We thank thr. Lord for the harvests rich, but
For our harvest of peace."
DAY IN THE NAVY
Uncle Sam's Sailors Have All
Sorts of Fun on Thanks
giving. THANKSGIVING day in tho navy.
Isn't what It used to bol But,
neither officer nor enlisted man
states the fact with reminiscent
sadness of tone. For many years ago,'
and many years less than that, and, in
deed, until very recent years, tho Ply-,
mouth Hock anniversary was a
day anticipated for months ahead be-!
causo it would bring turkey nnd "trim-;
mlngs" to every man aboard ship in
tho navy. But now well, tho sailor-;
men aro not any less patriotic, only'
they havo such Improved food condi
tions that a holiday has lost some of
Its desirabilities, at least from a cu
In every other respect Thanksgiv
ing day is just as longingly antici
pated, for greater freedom Is allowed
tho men, and events, unheard of In tho
"old days,J' enliven tho ship during
tho forenoon and after dinner and tea
All sorts of athletic contests possl-.
bio to the floating gymnasium aro In
dulged in and moro than one promis
ing "Whlto Hope" has made his debut
at a holiday bout.
From tho time they turn out every
man aboard feels a tangible dlfljcrenco
In tho day. No matter what the.
weather conditions whothor they bo
near tho equator or plowing dbout lco
crustcd seas It is Thanksgiving day
and there will bo "doings."
Every vessel of tho navy must bo.
kept ship-shapo and for this purposo;
about a fourth of the men are told!
off to look after the nbsolutey neces
sary routine, such, ns cleaning, scrub
bing, cooking and accomplishing the.
thousand nnd ono odd Jobs a man-of-war
is always providing.
Whenever it Is posslblo men aro per-,
mlttcd to go home for Thnuksglv-j
lng, and of course their "Day" be
comes an Individual holiday, but the;
majority simply go ashoro for a Jollifi
cation, a theater or a football game ,
If tho fleet Is in any homo port or'
for whatever happens to bo provldcdl
by "the natives" of n foreign port at'
Of course tho elaborateness of the
day's exercises depends upon tho tal
ent of tho crew and tho size of tho!
ship. Athletic rivalry is often lntenso
among various vessels of the fleet, and'
when ono possesses un especially
clever boxer, or fox trotter, or pie cut
er, or singer, the others aro suro to
learn It there is no hiding of lights
under bushels nt such times and his
ability lends added luster to tho pro
gram. Thanksgiving Day a Window.
Hannah More says of pralso that It
is tho only employment In which self
has no part. Surely on ono dny In tho
year, If no more, the Lord of harvest
and tho nation's God should" bo re
membered. Like tho chapel In a hos
pIco on Mount Slnnl, In which Is ono
window so located that tho sun shines
through It only on- a singlo day in ev
ery year, so on Thnnksgivlng day, at
least, light enough should ray into ev
ery soul to show how good God Is.
And this should awaken praise, as tho
kiss of a sunbeam Is Bald to have smit
ten Into music tho chords of a lyro
in ho temple of Memnon. Never
was God better to us than now. It
Is a good tlmo to bo alive. A brim
ming cup Is ours. Whether wo think
of our territorial possessions, of our
material prosperity, or of our civil and
religious blessings, tho national thanks
giving ought to' be volcanic a very
Vesuvius for its flro and a very
Niagara for Its flow.
Creek Indians' Thanksgiving.
Among tho Creek Indians of Okla
homa tho New Year begins with tho
"Busk," which is a celebration corre
sponding to our Thanksgiving, except
that they eclcbrato tho ripening of tho
corn, and not Us harvesting. Yet tho
.den ls'oxnctly tho same ono of giving
thanks. By early writers It wus called
tho "green corn dance," nnd was re
garded as a tlmo of general forgive
ness, of absolution of all crlrno and a
Jolng away with any feeling of hatred
OPERATION TAKES TIME IF GOOD
WORK IS WANTED.
Warm Water, Ammonia, nnd White
Soap Is Recommended Articles
Must on No Account Be Sub
jected to Rubbing".
Ilouscclcanlng means many weary
ing tnsks, but the worst of them all is
washing blankets. It takes u good
ly amount of money from the house
keeper's allowance to scud these to
the cleaner's, especially where there
Is a large family. So the woman who
decides to "do" her own blankets
should learn the very easiest way to
Hero Is one system guaranteed by
an experienced housekeeper: Put n
half .pint of ammonia Into n tub and
stretch the blankets over It, not al
lowing them to slip down Into the fluid.
This should then be covered with luke
warm water. This process allows tho
fumes of the ammonia to rise through
the blanket and loosens the dirt. Good,
vigorous squeezing will do tho rest.
Hlnso In a tub of clear warm water
and run lightly through the wringer.
Here Is another nnd moro compli
cated method, designed for uso on
very soiled blankets: Air, beat and
brush the blankets out on the line be
fore washing, so that every posslblo
piece of Huff and down Is removed.
Then shnvo n couple of bars of good
wool soap Into a basin, add It to a
pan of boiling water and allow It to
"Jell" for a few minutes. Now havo
u tub or stationary wnshtub half full
of warm water with a half cupful of
ammonia In It. Mix tho soap In with
this, then put In your blankets. Stir
them around with n stick, but do not
rub them squeeze nnd souse them up
nnd down. When the top of the water
begins to become scummed with dirt
the water should ho chnnged. Tho
second water should be llko the first.
Tho sousing process must be repented
until all tho dirt Is removed. Itlnso
In clear water. Then'put them through
the wringer the Jnws of which should
be very wide npnrt or they will make
your blankotB look stringy nnd hang
out on tho line.
Blankets should be hung lengthwise
on the line, using plenty of pins, so
that they have no chance to sag.
Shade Is better than sun for drying
them. When they are quite dry go
over them well with n clenn whisk
broom, brushing with tho nap. This
makes them delightfully fluffy. Fold
away with camphor balls or In moth
English Chicken Pie.
Pnro six medium-sized potntoes, cut
In small pieces ;' cook until tender, but
not broken, nnd then add two cupfuls
chicken meat and half n cupful fresh
pork cooked and cut In small pieces;
cover with a crust made as follows:
Sift three tcnspoonfuls baking powder
with two cupfuls flour, add two table
spoonfuls shortening and half ten
spoonful snlt. Rub thoroughly togeth
er and mix with oho smull cupful
milk. Put on floured bonrd nnd press
out with the hands to size required to
cover chicken pie. Bake twenty min
utes, nnd serve hot.
Economical Fruit Jelly,
Snvo all the rinds and pulp of
lemons nnd oranges left from lemon
ade or fruit punch. Put them Into n
saucepan nnd cover with boiling wri
ter. Boll ten minutes, strain half tho
liquid and add sugar to taste a small
cupful of sugar to ono dozen lemon
skins gives a tart, refreshing Jelly.
Lastly stir In a half packago of gela
tin that hns been dissolved In a llttlo
cold water. Pour Into a mold and
cool. One dozen lemon or orange rinds
should make a qunrt of Jelly, nnd It Is
better flavor nnd more fruity, than
when made with the Juice alone.
Bacon and Egg Hash.
Sometimes rt few slices of bacon and
a cold fried egg aro left over from
breakfast and It Is a problem to make
uso of them. Try chopping them lino
with an equal quantity of boiled or
mashed potatoes, then fry like an ordl-
nary hash In a little butter, letting It
brown nicely beforo taking from tho
pan. Serve with a parsley garnish and
chill sauce or catsup and you will think
you have somo brand-new epicurean
dish. If you prefer, you may make tho
mixture Into little cakes and fry them
brown In butter or bacon fat
Cream of Onion Puree.
Put two or three large onions
through tho food chopper nnd cook
tho Juice and pulp In two tablespoon
fuls of butter until n golden brown.
Add u pinch of sodn dissolved In a
tnblespoonftil of water. Have ready
a quart of milk scalded In a doublu
boiler; udd the onions and cool: until
creamy. Season with suit, pepper and
paprika and thicken with cracker
crumbs. Sprinkle gruted cheese over
the top when served. Send buttered
toast bars to tho tablo with this soup.
Bacon and Apples.
Cut tho bucon thin and fry It a rich
brown; place on a hot platter and keep
warm while frying tho apples. Cut
these In rounds, core, but do not peel ;
cook in the bucon fat till tender and
servo on tho platter with the baron.
Bucon nnd fried tomutoes aro pre
pared in the sumo way.
For Spotted Paintings.
A few drops of ammonia in a cupful
of warm water, applied carefully, will
remove spots from pulntlugs and
Novelties In Dress Accessories.
Among the most distinctive novelties
presented for evening wear are bright
llttlo capes trimmed with whlto mara
bou. They are made of chiffon velvet,
taffeta, or satin, tho guy colors that
aro used for evening wraps, and mnko
very useful substitutes for these moro
ambitious garments. Turquoise nnd
other light blues, orchid, gold, rose,
nd new shndes of green make charm
ing combinations with wldo bands of
Tho capo shown In tho picture Is of
light bluo taffeta and Is simply a
straight strip of tho silk gathered to
n bund on ouch edge. Tho long ties nt
the front nro made of strips of silk,
llnlshed with plcot edge, and fasten tho
capo with n big bow of two loops, Tho
merest nmnteur in sewing can manage
a enpo of this kind. They nro useful
to throw about tho shoulders nt the
tea-dance, between dances, or any
where thnt a Bcarf Is needed.
Costume Blouse of
The nlways populur crepe do chine
nnd crepe georgetto in blouses might
lose Interest, If interest were not con
stantly stimulated by variations la
style. Both materials are presented In
models made to wear with tailored
suits, In less simple ones for formal
ufternoon suits, and In wonderful cos
tume blouses thnt rivet tho attention
The Mouse of crepe de chine shown
hero belongs to 'he lust-mentioned
cIush. It is mad with open throat
und fastens nt the side under the col
lar. The.full sleeves nro gathered Into
nurrow cffs. Two buttons, with slmu
luted buttonholes, are placed nt the
front, two others appear on the glrdlo
nnd one on ench cuff. All buttonholes
iro worked with dnrk-colored silk,
This clever management of tho fas
tenings Is In harmony with the very
hnndsotno embroidery, of our Egyptian
motif, which nppcars at each side of
tho front. Flno needlework counts for
so much In blouses of all kinds, nnd
It Is n pretentious feature of the cos
Somo now und very beautiful models
lire of plain and figured georgette
crepe, and consist of an uuderhlouse
Besides capes made iib pictured,
thero aro heavier ones In darker vel
vets trimmed with fur, for wear with
afternoon and street gowns. In thesu
the velvet, or fur-fabric, la not gath
ered hut is flat and sometimes inter
lined, Dnrk marabou and fur band
lugs finish them and they aro fastened
with tics of soft ribbon matching them
In color, or with silk cords. They are
shaped llko tho small flat capes of fur
which camo In ns n new feature in fur
styles In tho present season.
There arc ns many small fancy neck
pieces In fur and velvot ns thero aro
llttlo enpes. Most of them muffle up
the neck In tho approved Cushion, and
nro worn with muffs to mutch. Thoy
suggest a good use for fur gnrmcnts oi
sets that aro partly worn, and must he
either mndo over or cut up Into bands
for trimming. Fur bandings nro used
on dresses, hats, bugs, and nil sorts ot
Crepe de Chine.
and slipover with short peplum. Tho
underblouse Is usually of the plain
material und the slipover of tho fig
ured, but sometimes this arrangement
Is reversed. Slipovers us their nnrao
signifies need no fastening but havo
neck openings lnrge enough to slip over
tho head. If It is desirable to provldo
other openings they aro fastened at
tho shoulder und underarm with snnp
For wear with tailored suits, besides
crepo do chine nnd crepe georgette,
tho most elegant blouses nro of hand
kerchief linen or flno bntlsto. Needle
work and hand embroidery continues
to be tho hull murk of quality on them.
Naphthaline to Banish Moths.
Tho present Is tho tlmo to wntch for
moths, and right through to end of au
tumn. Get n good supply of nnphtha
lino, in lumps nt u good chemist's, nntl
put this among any clothes. Do not
stint it, nnd never mind tho smell.
If you do this tho moths wllr not set
tle and lay their eggs. This Is tho
renl danger, as tho moth Itself doe
not destroy tho urttclo. Tho young
when developing from tho eggs laid In
fabrics do tho damage.
Powered by Open ONI