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About The Loup City northwestern. (Loup City, Neb.) 189?-1917 | View Entire Issue (Aug. 1, 1907)
Akt Temple itwir I Siis Fnoicisco as" —---■--- " 3«-^g=3V QZ^ TZLRSIC' JkIZD AZg' ^s*F One advantage of a city being shaken down and burned up is that it can b« rebuilt on a grander, finer scale than •ever before, so that eventually the catastrophe turns out to be a blessing. As the years progress this is going to be true of San Francisco, for out of her ruins there is slowly but surely rising a finer and better city. And then in such a time of need there are so many to aid in the building of a grander city that many unexpected features present themselves for the embellishment of the city. Among the many such is the gift of a design for a temple of music and art, a wondrous plan which represents 12 years of 4. work by Hendrik Christian Andersen, the master architect and sculptor of Rome, a man to whom the most captious critics accord the greatest honor. They say that no sculptor or architect of the world save Andersen, to-day embodies so thoroughly the vital creative genius of the immortal Michael Angelo. Andersen is but 36 years of age. Perhaps because California is re garded as another “sunny Italy,” where there is a just appreciation of music and the other arts, perhaps because of the sympathy born of kindred mis fortunes, and surely because Ander sen wishes to see this work of love be come a reality, he sent all these beau tiful plans and their detail to San Francisco with the hope that the new world, and, incidentally, the most at tractive part of it, might have the finest temple dedicated to the arts in any country. Freely, fully and with genuine good will, Andersen gives to San Francisco this result of 12 years’ work, plus his genius. It surely cost a pang to send these plans from the place for which they were intended, particularly as the reason that they were not developed in Rome lay in the repeated disasters that came to Italy. So much money was needed for the desolated, suffering people that the fund designed for the temple was di verted to their use. Under the circum stances there could be no thought of this architectural dream in Rome, but the creator of it believed in the possi bilities of the rich, new country. This temple o; music and art was t^ ) have been built by the municipality of Rome. Because of the large ex penditure involved in this scheme some money had been set aside an nually for several years. Just about the time the first definite steps were to be taken for the building of this monument the recent Vesuvian dis asters came and because the claims of suffering' humanity some first the money for the temple was given to the victims. Then came San Francisco’s time of trial and Hendrik Andersen sent the plans thither, thinking that <in the upbuilding of the newer and greater city the temple could be real ized. To attain the result Andersen has achieved in these plans, he visited and studied all the galleries of art and many of the opera houses of Europe; and, out of the centuries of competi tion and experience, he conceived this splendid composite. The plan em bodies a double stage, one for grand opera and the other for symphony •concerts or other big musical expres sion. The two stages are back to back and so arranged that they can be thrown into one when necessary. The auditorium of the grand opera house has a tremendous seating ca pacity; that for the symphony con certs is proportionately smaller. A circular promenade affords equal and fitting access to the art galleries which surround the auditoriums, where per manent exhibitions would be placed. Adequate entrances to the varied in terests in the temple from outside are provided for. It Is true that the magnificence of 1 the design for this temple means a .<*■ suitable setting with possibilities of egress and ingress on all sides, but all this would be possible on the half block site of the former Mark Hop kins institute of art. It is not too much to dream that this great struc ture might Im built on one of the many hills oi San Francisco instead of one of the seven hills of Rome. As a prece of architecture nothing could be more impressive than Ander sen's design and nothing more fitting to crown an eminence. A dome of harmonious lines well fitted to the proportions of the building proper has its groupings of statuary as has the building. Across the three doors of the main entrance a frieze in relief done in bronze like the groups adds great beauty and dignity to tbs fine ensemble of art and architecture. Fig ures in fine relief have been designed for the wings where the galleries are placed. The bronze is recalled further in the doors for every entrance, allow ing harmonious proportions of stone and metal. Some thing of the character of the sculptured figures designed for the temple may be realized after a consid eration of some of the work of Ander sen that is ornamenting the peerless city. At present, in his colossal studio in Rome, an army of Italian workmen, under his direction, are busy with the gigantic group designed for a fountain' typical of nature. The figures repre sent day and night, the progress of love, the new born day of Joy and, as a whole, the evolution of man. They are being done in bronze. Andersen has four years more to work on the “Fountain of Life.” He has already devoted seven full years to this mas terpiece. The fountain is to have 42 figures in all, and two hors»3, the horses typifying progress. Besides this piece of work, Andersen is at work on the giant Lafayette and Washington statue, conceded to have no equal in modern sculpture for sym metry of line, lofty poise and techni cal skill. The figures are of gold bronze and the pedestal of granite. With all the possibilities in this, grift of architecture and art laid at the feet of San Francisco, it is commend able that the west should dream of their fulfillment, even though this be a day of the strictly material upbuild ing. The President’s “Den.” Just across the hall from the head of the double stairway which leads to the living-room floor of the White House is Mr. Roosevelt’s library and den. Book shelves hug the walls on three sides of the room, and while the books form only a small part of the president's library, there are vol umes present which touch upon near ly every subject which are likely by any chance to occupy the presidential attention during his term of office. There are many nature books; many political books, and many historical and “literary’’ books.. There is a fireplace deep and sweep ing let into the middle of the room's east wall. Nothing but wood is ever burned in the fireplace, and following a camp habit, Mr. Roosevelt oilten makes the fire himself. In his out-of offlce-hours time, which means the evening, the president entertains his personal visitors in his library, light ed by the wood fire and by a double student lamp which burns on a writ ing desk between the two south win dows, and from which in the daytime one can see the sweeping White House lawn, the meadow stretches be yond, the Washington monument und the Potomac river. Henry Clew’s Gift to His Daughter. Henry Clews has bought and pre sented to his daughter, Mrs. Herbert Parsons, the country estate at Lenox, Mass., known as Bonnie Brae, formerly owned by Henry A. Barclay. Bonnie Brae consists of a twenty room dwelling, with spacious grounds of thirty acres, covering some of the highest land in Lenox. It was in the stable on the property, just then com pleted at a cost of $40,000, that Mrs. Barclay gave her celebrated “stable ball.” It is said that Mr. Clews has in view still further improvement on the place. REALLY DID HEAR SOMETHING. How Messenger Had His Previous Suspicions Confirmed. Portsmouth, N. H., is a town rich in quaint memories. An additional charm has been woven about the dreamy old place by the magic pen of the late Thomas Bailey Aldrich, who was born there, and has written of it in his “Old Town by the Sea." In those days one of the charms of the town was the large number of persons living there who had individ ualities marked enough to make them / known as “characters,” and Mr. Ald i rich, in his whimsical way, says that ( a serious accident which marked the running of the first railway train was the killing of “Local Character.” Few men who were boys in Ports mouth but remember Wilbird Penhal low and his sky-blue wheelbarrow. With his vacant, white face lifted to the clouds, seemingly oblivions of ^(everything, yet going with a sort of heaven-given instinct straight to his destination, he trundled that rattling wheelbarrow for many a year over Portsmouth cobblestones. So unconscious was he of environ ment that sometimes a small boy would .pop into the empty wheel bar i-ow atnd secure a ride without Wll-' bird arriving at any clear knowledge of the fact. His employment in life was to de liver groceries and other merchan dise to purchasers. This he did In a dreamy, Impersonal sprt of a way. One day he appeared at a kitchen door with a two-gallon molasses jug, the top part of which was lacking; it was no longer a jug, but a tureen. “Goodness gr&clous. Wilbird! You have broken the jug!” exclaimed the mistress of the house. His features lighted up and ho seemed immensely relieved as he re plied: “There, I thought I heard some thing crack!"—Youth's Companion. “Why don’t you call in Dr. Hear asked the friendly cricket. “Not for me.” promptly replied the sick centipede. “I had him once.” ‘What’s : the matter? Did he poll your • leg?” “Did he? Why, he pulled all of them!” mumimeif Three pretty yet easily-nMde blouses are shown nerq; they are suitable for almost all blouse materials The first is in pale blue chiffon taffetas; the yoke of piece lace has a shaped strap of taffetas laid on It. The front is laid in seven box-pleats stitched at the edges for 3 inches, each being trimmed by a fancy button. The joining to the yoke is covered by a strap. The sleeves are box-pleated at lower edge, and are finished by a lace cuff and narrow frill. The second is in white lawn finely tucked in front; the small yoke and the strap down front are of white lace, with collar and sleeve band of the same; both are edged with bands of lawn. The third blouse pictured is in white washing silk. The yoke is com posed of lace insertion of two widths, mitred to form a deep point in centre front and on each shoulder. The silk is finely tucked where it joins the yoke, the tucks being 3 inches in length. The collar and sleeve bands are of lace insertion strapped each edge with silk. The fullness at top of sleeves is pleated intoTiie armhole. Abundance of This Trimming Seen on Frock at Fashionable Resorts. There is no doubt that this is a sea son for laces, for all of the-frocks for the fashionable summer resorts show abundant quantities of this trimming. One of these is a dream in palest sil ver gray chiffon cloth trimmed with transparent insertions of very fine Irish crochet lace. These are at tached to the material with a fine net work of embroidery silk and narrow vandyked insertions formed with tiny rondeaux of the cloth, forming an open design through which the lining of the palest iris taffeta is visible. The bodice is en suite and about the waist there is a fitted girdle of iris colored satin, boned front and back, and trimmed with little rosettes of embroidery in the center of which are small jeweled buttons. Elaborate trimmings of fine_ needlework and strappings trim the bodice, which has a vest of • plaited chiffon over which fold inside revers of lace, joined by narrow bands of ribbon velvet. The sleeves are in doubles of chiffon cloth, with underpuffs of chiffon, gauged into elbow cuffs of embroidery and Irish crochet. Big Brooches. Big brooches are all the go—really big ones, such as were worn two gen erations ago; only, with the exception of the cameo pins, they are more gor geous affairs. The modern big brooch gleams and sparkles or is a sheet of vivid color. There is nothing de mure about it—it is a striking, effec tive ornament. ’ Most of the big pins hold a single semi-precious stone. The stone makes the brooch, for the setting is simply a narrow rim about it. Transparent stones are not, as a rule, backed with setting, as this detracts from their ap pearance. Amethyst and topaz seem to out number other transparent stones used for these big brooches, such as gar net, peridot, aquamarine, etc. Well cut topaz pins gleam like living Are; the amethyst pins glow with a more subdued light. Foulard and Rajah. A few foulards are blossoming with the swisses and-mulls and other sum mery stufTs. The foulards already shown are chiefly of the dotted va riety, showing very slight variations upon designs already familiar. There are women who will not consider planning a warm weather outfit with out including in it at least one foulard frock, and no other silk is quite its equal for general utility wear in warm weather. Plain rajah is offered in all the leading shades which are likely to re tain their popularity, and it is said that this material is to be tremend ously worn for motor and traveling coats and costumes. Ruffles Must Be Coaxed. The majority of laundries have not yet learned how to iron satisfactorily the platings so popular this season on the front of shirtwaists. The best way is to fasten down the plaiting with two rows of basting before ' it is washed. The piece should then be ironed on the wrong side to press the plaits in shape. When this is done, draw ont the bastings and iron on the right side. Some laundries flute them, but they do not look so well. If the plaiting is edged with lace it will need careful picking out with the fingers. Some girls have found it less trouble and more satisfactory to buy the plait ing by the yard, and, after it is soiled,. throw it away. Length of Skirt. Remember that the length of the skirt is decided by the purpose for which. It is to be used. Walking skirts, both cloth and linen, are from three to four inches from the ground. All formal gowns, however, for afternoon and gvening wear, train slightly. Simply Process That Will Insure a Correct Drop to Finished Garment. Finish your skirt all but the bottom, then give It a thorough pressing. Take a large pail or a small tub, or any thing round that measures about 19 inches in depth and about 75 inches around the top and has a good edge. Be sure your depth measures even all around. Put your piano stool in cen ter of tub. If the top is hollow put a board over to make it level. Now you can raise and lower your stool, accord ing to the length you desire your skirt. For a full length the stool must be even with edge of tub; if shorter, lower your stool as much be low the edge as you want the skirt to measure from the floor. Stand up on stool perfectly still, allowing your skirt to fall over tub. Have some one mark on the edge, on the right siile of skirt, with a piece of tailor chalk, being careful not to slide the skirt away from its natural place. Turn up according to chalk line, and you will have a perfect length. The skirt and bretelles of this pret ty frock are of pink linen trimmed with bands of the same. The blouse is of white batiste with a little em broidered figure in pink. The yoke is of lace trimmed with bands of insertion and bordered with a ruffle of lace or embroidery which forms the epaulettes. The sleeves are finished with cuffs of the pink linen trimmed .with bands of.the same, .and the girdle and buttons are also of the pink linen. To Unwind Silk. Wind over back of chair as much silk oft the spool as you think neces sary for the work. Slip off chair, hold silk firmly, and cut at one end. You now have all your thread the same length. Next take a piece of beeswax and wax well. Press with a-warm iron and tie with string in center of threads to keep all together. You thus will be able to use every inch of silk without the usual knots and snarls. Gathering it Correctly. Use two run threads, about one third inch apart, and pall one from each end of gathers. Draw tight and stretch or pull the goods down from the threads. .Then push gathers out on the threads to the length desired and <me can baste them in position without the threads twisting up in front of the needle, as they do other wise BEEF CROUTONS A DAINTY. Savory Flavoring Is the Most Im portant Part of Dish. The secret of success in making beef croutons lies in the savory flavor ing. Fruit juices play a large part in their preparation. Here is a timely recipe for a tasty meat dish: Mince a pint of cold meat very fine, with a small shallot and the grated rind of an orange. Season with salt, pepper and a pinch of grated nutmeg. Put a cup of port wine over the fire and. when hot, add a few teaspoons of brown sauce or good gravy, and a dash of catsup. Finally turn in the minced and flavored meat and simmer gently for five minutes; add a tea spoon of lemon juice and boil up once more. Set back on the stove to keep hot. Cut half-inch slices from a medium dry loaf of bread and shape with a tin heart-shaped cutter. Melt butter in a frying pan, fry the bread to a golden brown, drain on paper and arrange on a hot platter. Heap the minced meat on these, garnish with chopped, hard-boiled egg, or serve on -each crouton, forming a nest in the meat, a poached egg. PACKING THE LUNCH BASKET. Newspaper Not Proper Thing to Wrap the Eatables In. When it is not expedient to carry a basket or smajl box, at least see that the eatables are daintily wrapped— not promiscuously jumbled into a piece of newspaper. One is surprised and sometimes almost disgusted to see the method employed by many women who are fastidious in other respects, and it is amazing that they eat with any relish at all when bread, cake, pickles, a banana and possibly a cold boiled potato are tied in news paper without other wrapping. Every one should know that strong chem icals are employed in the manufacture of paper, together with rags and refuse, and it is not a cheerful thought that the things we eat come in direct contact with them for several hours. The moisture from the viands causes more or less ink to be absorbed, and, while not necessarily harmful, it is not appetizing, to say the least.— Home Magazine. Shoulder of Lamb Grilled. A shoulder of lamb Is excellent roasted, but is often preferred cooked in the following manner: Score It about an inch long and rub it over with a little butter and the yolk of an egg, then dip it into sifted cracker crumbs. Sprinkle over _ salt, pepper and sweet herbs, roast until ? light brown. This is good with plain gravy, but better with the following sauce: Take a quarter of a pint of drip pings from the meat, mix it with the same quantity of water. Place on the Are. When it boils up thicken with a little flour and water mixed. Add a tablespoonful of tomato catsup; sea son with salt and pepper. Florentine Eggs. This is a good chafing dish recipe; nice for Sunday night high tea and very delicious. One dozen eggs boiled hard, let cool; one can of mushrooms chopped fine, two heaping tablespoon fuls of flour, two heaping tablespoon fuls of butter, due tablespoonful of onion chopped fine. Put butter and onions in the chafing dish, allow the onions to fry to a very light yellow, add flour, stirring rapidly, then two cupfuls of milk. Into this turn the chopped mushrooms and the chopped yolks of the eggs. Allow all to cook together until it thickens properly, season to taste with salt and cayenne pepper. Serve on a platter, garnish the top with rings of the whites of the eggs. Green Tomato Preserve. To every pound of green tomatoes, add one pound of sugar. Weigh the tomatoes and put into preserving ket tle with enough water to keep them from sticking down. Let boil gently, taking care they keep their shape. Remove the tomatoes as fast as they soften, and put in colander to drain. After all the tomatoes are cooked, add the sugar to the water and boil to a syrup. Then return tomatoes to the syrup, place on the back of the stove and gently simmer about three hours. The longer they are cooked the better will be the preserve. When about to remove from the stove add two thinly sliced lemons to each pound of toma toes. Veal Cake. A few slices of cold roast veal, a few slices of cold ham, two hard boiled eggs, two tablespoonfuls of minced parsely, a little pepper, some good gravy. Cut all the brown outside from the veal, and cut the eggs into slices. Procure a pretty mold and lay veal, ham, eggs and parsley in in lay ers with a little pepper between each. When the mold is full get some good gravy or stock and fill up the shape. Bake for one-half hour, and when cold turn it out. Cracked Wheat with Cream and Sugar. Into four cups of boiling water stir one cup of cracked wheat and a small teaspoonful of salt. Boil for two hours in a double boiler; serve with cream and sugar. If desired the wheat may be cooked the day before and placed in a cool place until the next morn ing. If this is done serve cold with cream and sugar.—What-to-Eat. Apple Taffy. Wipe small apples carefully and run a thin skewer through each. Make a sirup of a pound of sugar and a small teacupful of water, and, when a little hardens when dropped into iced wa ter, add a tablespoonful of lemon juice and dip the apples into the sirup. Lay on waxed paper to dry. Kow to Cook Meat. Never put a roast in water to wash it Wash off with hot water and clean cloth, and then sear on both sides in a hot skillet Put it in the kettle with enough boiling water to cover and one large tablespoon of vinegar. When partly done add salt The vinegar gives it a fine flavor and makes it 'tender. Egg Lemonade. Beat an egg light and sti^ thorough ly in lemonade. Allow one egg to iv ory four classes of lemonade. We had met all the representatives of the sheep business, but when the hayman came upon the scene we real ized there were rogues at large other than sheep men. We recognized him when he tied his mule to our only cherry tree. He wore a large flock of hair, in which he carried samples of his hay and cockleburs, and had targe, well developed feet encased in overshoes, which left marks on our porch reminding one of a relief map of the Alps. He looked at us loud and angrily through a pair of window panes and demanded we hand over the ready cash which we have made in this business, amounting to several thousand dollars. Upon our refusal he gave us the choice of settling with his attorney or going to the peniten tiary. Considering there was little preference, we consulted with his lawyer, who charged us $50 besides postage. He is a shining light in his profes sion, and his tall,', hungry looking form swayed with emotion as he laid down the law to us, which he had learned at his mother’s knee back in the early ’40s. He tried to compel us to sign over this sheep ranch in settlement of his fee and we wish we had. No lawyer would ever bother a sheep man again with such an experi ence recorded in Blackstone. How ever, we think his aspirations point toward the sheep business. This oc curred to us when we compromised by assigning our bank book to him, but he didn't like the idea of carrying around a bottle with a rubber cork with which to feed motherless lambs. It wasn’t the right kind of a cork; nor bottle. He said the collection had been put in his hands because the hayman had forgotten his multiplication table and couldn’t figure it out. He produced a bushel basketful of hay tickets which he said were ours. We are glad he recognized them; we didn’t. Every great mind has a hobby; collecting old hay tickets must be his. We contracted this hay at four dol lars per ton, but when they tried t» make us pay $16 we flatly refused, put on our dignity and our late hus band’s overcoat, which he left hang ing behind the kitchen door—he didn’t stop to take his coat when he found out we were going into the sheep business—and determined to fight it out. Sheep men should hang on to their dignity and overcoats. It is probably all they will have left if the landslides continue in the sheep market The hay was not only full of sand burs, but it wasn’t hay. We forward ed a sample to the department of agri culture; they were unable to classify it, but said they would have it ana lyzed and make report. ' We would advise all sheep men to raise their own hay as well as lawyers, as it saves much loss and annoyance and does away with the necessity of send ing them to Washington for analysis to find out what they are good for. Do not buy hay containing sandburs. They not only injured the mouths and stomachs of our sheep, causing them to die before we could get them off on our commission man, but they have a disagreeable way of clinging to the dress of our hired man, mak ing him feel like a young porcupine; as well as his socks. We wish to say we have 40 tons of this hay product for sale. Someone may know what it is good for. We don’t; neither does our lawyer, but it might be turned over to a new sheep feeder at a profitable advantage by some one who knows how. CHARLOTTE WHITNEY. Good Plan for a Granary Arrangement of the Granary. A granary should be so constructed that all of the different kinds of grain produced by the farmer can be stored in it and yet use all of the available space. The illustration given here with shows the same buildings so far as width goes, but gives it at varying heights. This gives a ten-foot drive way, with a nine-foot clearance. On either side, we have the corn crib, eight feet in width. This illustration is given to show the capacity of vari ous heights, when this particular width is used. You will note the oat bin in the center. The farmer who also raises wheat can vary the bins to suit his individual needs. This will be determined by the size of his va rious crops. Each loot in length of this building with studding ten feet high will hold 144 bushels of corn and oats; 12 feet high will hold 173 bush els of two kinds of grain; 14 feei UigJi, . 202 bushels; 16 feet high, 231 bush els; 18 feet high, 260 busheis, and 26 feet high, 290 bushels. With these fig ures, says Northwestern Agricultur ist, any farmer can easily determine how long a building he will need after deciding on the height he wilt build, or after deciding the length he can determine the height he will need to build in order to take care of his crop. A SEED CORN TALK By Prof. R. A. Moore. During the five years’ work with com at the experiment station a few things have been learned that are of vital interest to the corn breeder. For improvement of yield we should observe careful selection of seed ears when stalk study is permissible. The ears should not be taken from the stalks until well matured. Seed corn should not be dumped on a floor, but hung up in a well-ventilated room or top of corn crib to dry. A well-ven tilated furnace room is an admirable place to cure corn. A small outside building, well ventilated, with corn racks arranged, and shielded stove in center of room, is preferable for dry ing large amounts of seed com. After seed com is well dried it will stand cold weather without serious results. The ear we desire should be cylin drical and true to type; tapering ears are objectionable, as they do not carry uniform kernels. Kernels should be of medium depth and of practically the same width from butt to tip of ear, with edges fitting closely from crown to cob. Ears having 16 to 20 rows are preferable for our latitude, as by carrying that number of rows they dry out more readily than If carrying more. A slightly roughened seed coat is desirable, and the com should come well down around the shank, which should be. of medium size. The tips of the ears should be fairly well filled, but do not discard the ear if a few tip kernels are missing when other good characteristics are present Ears should be of uniform size, eight to ten inches in length, and six to seven inches in circumference. Uni formity in size of ear usually carries with It uniformity In size of kernels. The secret of good crops is largely In the seed. Only the best should be [luted. No uniformity of stand can be secured unless seed has good ger minating power. All corn of doubtful character should be tested. General test should first'be made by taking at least two kernels from each of 50 ears and making test in simple plate tester. If test is from 96 to 100, strong and vigorous, and corn was cured un der similar conditions, the farmer can be reasonably certain the corn is all right. Resort to the ear test, if gen eral test is low, or If any doubt ex ists, as it will amply repay for time and trouble. Try It. Prove the question of deep or shal low plowing for yourself this year. Try a piece both ways. Plow one field four inches deep and another six or even eight inches. Give both equally good culture, and see how the crops come out. In stead of finding any sentiment in the harvest field, we find a good deal of hard work. Self-binder harvesters, like the proverbial self-made men, are not perfect. Both leave a good many loose bundles behind them, unless* compelled to do the work right There is danger of the next genera tion demanding upholstered seats on all farm tools, a canopy over them, % cigar and cigarette case attached to the tool box and a wireless message receiver, ‘'toned” to catch all the neighborhood gossip. Lime at a Disinfectant.—Lime is not only cheap, but is one of the best dis infectants that can be used about a poultry house. It should be air slaked to avoid creating sores on the legs and faces of the birds. Dangerous Practice.—Forcing egg production is a dangerous practice if the flock is a good one. Keep the fowls in good condition, and they will do their part Spring ha* been unkind to the mos quitoes, potato bags and cutworm*.