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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Aug. 4, 1916)
fHE BEE: OMAHA, FRIDAY, AUGUST 4, 1916.
Hints -:- Fashions -:- Woman's Work -:- Household Topics
HOTELS AND RESORTS,
NEW YORK -World
OpDMito Central Park
at 59th Street .
Uott to AO Theatres and
and Outdoor Terrace
Cod and Refreshing Place to
Wrtk im tmntUm ft-Af
FREIJ STERRT. Manatiai Director
ROOMS WITH BATH $3.50 UP
A KOTEL PURITAN
I Commonwealth AvcRoeton
I w .. Trie Distinctive
jf k ' Boston House
If VD Puritan l ont of rhe most
Ulij-aJleJp-uli soUla ki the world.
II .. Send far nurUHI. Book
You can wear and own a Genuine
Diamond or fine Watch by open
ing a Charge Account with
LOFTIS BROS. & CO.
No. I-Mtn'i Dia
mond Bine, prone
tooth monntlnc, 14k
olid gold, Roman
11. OS WW
LADIES' and Ml
ft tiiiuik a
mond Ring, 14k
olid gold, "Per
mounting. . .
Fin.it qualltr lolld (old and (old filled
WeUthee, guaranteed accurate timekeep
er., and wondoriul value at ue prion
of f 10 and us.
TERMS to Suit Year Ceavenlwce.
Ogata Dab TiUI a, m. SareraVx Till I.M
Call or writ for illustrated catalog No.
908. Phono Douglaa 1444 and aalc.maa
will call with anv art tel. you desire.
t m OMM B IM lee
Which Cost Little
Sandwiches are always in demand
during the summer season, as they
can be put to a number of uses. They
are excellent for a cold lunch, a light
supper or for a picnic. Several sand
wich suggestions are given below:
Whisps of breakfast bacon broiled
and put between thin slices of toasted
graham bread make most delicious
sandwiches. Ihe oacon snouio oe on
lettuce and be seasoned with red
Get the square cheeses and see Jhat
they are perfectly fresh. Mash to a
paste in a bowl, adding a little sweet
cream beaten up first and a teaspoon
ful of sauce to every cheese. Add salt
and paprika to taste. Snread on thin,
fresh graham bread. Chopped olives
or shavings of pimento may be added.
Toast some fresh marshmallows and
mix them in a bowl with chopped
English walnuts. Cut white bread in
star shapes, spread with this dressing.
Boil four ounces of sugar to a thick
syrup. Line a border mould with this.
Cook some more to a caramel, then
add two tablespoonfuls of water to
dissolve the sugar to a syrup. To this
add three-quarters pint of milk and
three whole eggs well beaten, flavor
with vanilla. Strain and fill in the pre
pared border mould. Then carefully
poach in water with a sheet of card
board at the bottom to prevent sudden
heat destroying the appearance of the
cream, which, if boiled, would decom
pose and become full of holes and
watery, it takes about forty minutes
to cook the5 cream. Let it cool, and
when cold turn out on a dish. The
dish "should be placed on the top of
the mould and both turned over quick
ly. Take a tin or bottle of
pears. Boil the syrup, to which add
two tablespoonfuls of apricot jam and
flavor with vanilla. Then strain on to
the pears carefully in the center of the
custard and sauce over them with the
apricot syrup. This may be covered
again with whipped cream and decor
ated with cherries and angelica, when
it makes a rich and attractive sweet,
and is not at all expensive.
Plain Furniture Made Beautiful
A chest of drawers from the Chateau de Montaigne, in light and dark woods and
ivory, with a design of flowers, birds and animals period
- of Louis XIII.
Advertising i the pen-'
dulum that Jtecpt buy
ing and telling ili motion
Sf'HOOlJ AND COLLROBS.
lftth Mid Indian Art.. K ansae dty. M&
Only nhool of the kind ill the Mt. Elan
IflCsJ, URO), im, tuto, tractor nliOMr-
lng. two And Area month., rear and two-year
eouma, l)ajr and ttl.ht iwa.oni. In roil ao? Uau.
Call allae? phot., or writ (or infornuUlon.
' Per Worn!., Lexington, Mo. 1
An Accredited Jnntar Collaea, Khmhi Clt 'fiMtr
Mt Woman 'a CqUh. UTERABY, gCIKNTIFIC,
MUBIOT. EPRE8fllON andHoOMESTItj
SCIENCE. Exatptlonai faculty. Low tuition with
tnany free advents oa. Catalog anrl View Book ami
FREE. AddneaTl. M. WlkllAMt, A. M.O.O.,
(raaMtMls -Mala Leiliwton, a.
mm ai ,,wmmtm;K.;mmo umm k A iJxSiaf.,M " "' MBa",M'
sVNU AC A UK MI
WUHHIBH UKiHltJ, N't. LUt IB, MO.
4 BoardiBii A ii flehool tor vlrlf
and young lad it a, Undtr dirttAn ot
Hlatara of Loratto ol Kantueky, Hagu
lar aouraaa ta Cojlaga. AcidttcK) and
Praparalory, Conaarvaiory of Muaio.
Spaclai Dapartmanta. rtrtproof build
ing, baautlful aurroundtnga. rov oata
ItsgtM, addraaa Mnther Huparlor. Iapt Dt
U aba tar Omtfa, lie. tala. Ma,
Summer Excursion Fares EAST
WABASH RAILWAY CO.
Going and returning
(Going and returning
z,; - i uoing one route, re- uolng one route, re-
V.liy I turning another, , I turning another,
58.5U V $57.80
A Week's Cruise 2200 M'let On Four Lakes
&A( Meal. eeJ Berth pnillCrQ Chicago Buffale
PVr Included VAUIOJUJ Chieafo Dulut.
' aad the 30,000 lilaada el Geergiaa Bay. X
Twelve Days' Cruise 3600 Miles On 5 Lakes, $75
"The Lake Trips That Have No Equal." ,
Many attractive routes to all Eastern Resorts, Full informa
tion, descriptive literature, sleeping car reservations, etc. Inquire at
- CITY TICKET OFFICE
-r H. C. SHIELDS,
311 Sooth 14th St
By GARRETT P. SERV1SS.
It is not often that Europe acknowl
edges that it has obtained artistic
ideas from America, but such an ac
knowledgment is now made, and, in
teresting to say, it relates to a form
of art in which Europeans have hith
erto been unrivalled; viz., the making
of decorative furniture.
It is handamied furniture to
which we particularly refer, concern
ing which an English pictorial journal
bluntly says: "This new fashion has
come directly across the Atlantic
The ainf of the furniture painter
now is to produce with colors the
effects which the old master cabinet
makers obtained by inlaying costly
woods, with careful attention to the
contrasts and harmonies of hues and
the lines of the natural grainings. In
the eighteenth century the favorite
materials were tulip wood, mahogonf,
beech, pear, holly, linden and other
delicately tinted .and grained woods,
together with' ivory, ebony and mother-of-pearl.
All of these can be quite effectively
initiated, even by an amateur artist,
and without great expense.
Three principal methods are prac
ticed; viz., first, painting on white, un-
CooBng Drinks for
So otten we hear the remark: "I'd
just give anything if I had a glass
of cold lemonade." The desire is not
an uncommon one in these hot sum
mer days, for certainly we are always
glad for a "refreshing drink" that
really is refreshing.
We need not confine ourselves to
lemonade as delicious and refresh
ing as it is for there are ever so
many variations of lemonade that
make it altogether different and
thirst-quenching. To be truly re
freshing it must be thoroughly chilled
and not too sweet rather a sharp
taste. With so many fresh fruits and
berries on the market it becomes a
simple matter to make cold drinks
which will not only quench the thirst,
refresh and stimulte, but in most cases
add real food value. It is wise, these
days particularly, to save any tea or
coffee that is left over for .very of t
en it adds lest to the beverage.
To be economical in the use of
sugar these cold drinks, which are
sweetened before serving, it is wise
to make a syrup by boiling the sugar
and water together for five minutes,
then cooling before adding fruit, etc.
One cupful sugar, two cupfuls water
and juice of three lemons.
Make a syrup of sugar and water by
boiling for five minutes and cool.
Add lemon juice, but do not add it
until syrup is thoroughly cool else
Minnesota--The Land of Hiawatha
Pedestal secretaire, by the
famous Reisener. A fine ex
ample of marqueterie, of tulip
and king woods with inlay of
flowers in darker wood. Mar
ble top and heavy mounts of
Ormulu, Louis XV. Period.
varnished wood, with a layer of Chi
nese white for a basis; second, paint
ing over body color, or gouache, and
third, painting with oil colors on .an
enameled surface. The process, as
recommended by I. G. McAllister, is,
in substance, as follows:
If you are dealing with plain, un
varnished white wood, begin by diaw
ing in pencil on the bare wood the
outline of the design selected, using
tracing paper if necessary; then cover
the outlined design with a coat of
Chinese white water-color. Let this
dry and then fill in the complete de
sign with the various colors chosen
and finish with a coat of delicate var
nish. If body color instead of Chi
nese white forms the first coat, the
subsequent process is the same. Mr.
McAllister recommends a golden
For models old suites of costly fur
niture may be used, and photographs
of especially admired designs may be
In initiating marquetry or inlaid de
signs, an outline of the "inlay" is
drawn on the white wood and the dif
ferent colors are filled in over a layer
of gouache; then the pattern is deli
cately outlined in India ink with a
drawing pen, while a golden varnish
completes the work.
It is very interesting and encourag
ing to be told that, by these methods
and without any great artistic skill,
provided that good models are fol
lowed, a new suite of plain wood fur
niture can be made very beautiful,
while an old, disfigured suite can be
caused to glow with a beauty that it
never had even in its youth.
CAMPING on the Bhores
of one of Minnesota's
10,000 lakes is one of thei
ideal summer vacations. You will
enjoy bathing, boating and fish
ing in the clear, cool waters and
sleeping under blankets at night Minnesota's average tem
perature hv7 degrees during July and August And the free
do of outdoor life, far away from the bustle of the city af
ford, mat tb. aort f vaoatloa oo aMd to tma m prima eonditloa.
Ulutratod booklet, froo oa ronuort.
F. t. BONORDEN, 0. I. T. A.
M. . IlhtMONS. D. P. A.
' Utt Farnam Btroai,
AkolflF. Minn... 2.SS.
Alexandria, Minn IS.7T
An.nd.l, Minn lt.il
Backua. Minn 2S.SS .
B.ttl. Lak., Minn !.
Bamldji. Minn IS.tl
Buffalo, Minn 1-S1
, D.troit, Minn i.?
Duluth, Minn H IS
. Elyaian. Minn.. 11.41
J.nkin., Miim. ..v 14.SI
UPorto. Minn...7 il.Sl
Madlaon Lak., Minn lt.4t
Dm Rl.ar, Minn., (Maru.il,
-ii . ui.. i r- - n. v a. la
WatarvUaL ulnn 11 1S.4J
1 Minnaanolla, Minn...
Nl.awa, Minn ,
Peliean Rapido, Minn
8. Paul, Minn
" South Haven, Minn..
the lemon juice will become bitter.
Strain, dilute with ice water and
pour over cracked ice. This lemon
syrup may be bottled and kept on
hand to be used as needed for lem
onade or other drinks.
Two cupfuls sugar, one quart
water, two cupfuls pineapple
(chopped), juice of three lemons and
juice of three oranges.
Boil sugar, water and pineapple to
gether for ten Vninutes or until
slightly thickened. When cool add
orange and lemon juice, strain. When
ready for use dilute and serve with
Fruit Punch I.
One cupful sugar, one cupful hot
tea (strained), juice of three oranges,
juice Of two lemons, one pint bottle
ginger ale and one pint water.
Pour hot tea over sugar and stir
until dissolved. When ready to
serve, strain into punch bowl or glass
pitcher over a large piece of ice, then
add ginger ale, water and a few slices
i Fruit Punch 2.
Two cupfuls strained tea, one and a
half cupfuls sugar, one cupful water,
one cupful grated pineapple, one cup
ful raspberry syrup, nine oranges, six
lemons and one puart Appollinaris.
Boil sugar and water together for
ten minutes and mix with tea, then
add grated pineapple, raspberry syrup
and juices of oranges and lemons.
Strain into a puch bowl over a large
piece of ice and chill thoroughly. Add
Appollinaris and a few. cherries for
garnishing just before serving.
One cupful of sugar, four .cupfuls
water, juice of three lemons, juice of
three oranges, one-half pound Canton
ginger. ' ,,
Chop ginger very fine, add to sugar
and water, which has been mixed
together, then boil for fifteen minutes.
When cold add orang and lemon
juice, strain, wnen reaay to serve
dilute with cold water and pour
over cracked ice. A slice of orange
is always an attractive touch to such
a drink.. . t
, Mint Punch.
Two cupfuls of sugar, one pint
water, one eunful cherry iuice. one
cupful fresh mint (chopped), juice of
six oranges, juice ot six lemons, two
cupfuls boiling water.
Boil sugar and water together for
ten minutes. Wash sprigs, of mint
carefully, then chop and cover with
the boiling water and let stand for
five minutes; add to syrup. Then add
fruit juices, strain and cool. Pour
over a large piece of ice into a punch
bowl or glass pitcher. When ready
to serve dilute Vwith ice water and
garnish with sprigs of fresh mint and
One pint water, one cupful suear.
one can grated pinapple, or one fresh
pinapple, juice of three lemons.
Make syrup of sugar and water by
boiling for five minutes and cool, then
add lemon juice and pineapple. Strain,
Bottle for future use or dilute with
ice water and serve with cracked ice,
Garnish with a slice of oranec or a
Lime and Pineapple Punch.
Twq cupfuls sugar, one quart water,
two cupfuls pineapple (chopped),
juice ot tour limes, juice ot two
Boil sugar, water and pineapple to
gether for ten minutes or until slight
ly thickened. When cool add orange
and lemon juice, strain. Dilute with
ice water and serve with cracked ice.
Garnish with a few cubes of pine
(Emphasize Iht "GREAT')
By BEATRICE FAIRFAX.
-a correspondent in
By GARRETT P. SERVISS.
the trenches "somewhere," who has
sent an account of the affair to me
used some strong expressions,
as he looked at it, regarding the care
lessness of fellows who lose things. !
"It" was a photograph of a girl
which the writer of the letter to me
had found, considerably, the worse
for having spent a day or two in
the mud where he had discovered it. !
The likeness was damaged badly, I
but still ''there it was," and who '
knew how valuable it might be to
someone? The news of the find
spread from man to man, but no one
who had lost a photograph could be
discovered. So the finder took it to
his officer, who expressed himself
vigorously about people who could
not take care of things belonging to
Having relieved his feelings in that
direction, he wondered what was to
be done. In the end he scribbled
an advertisement on the back of an
"Found in trench a young lady's
photograph. Owner can have same
on application to " etc., etc.
That notice was nailed up on a
post where it would catch the eye of
soldiers passing by. It hung there
for days. It excited the greatest in
terest. Would the owner turn up?
Each day the news ran around that
he had not appeared. Amid all the
anxieties and work of the day a won
derful amount of interest centered
around the likeness of its owner. The
news rushed around at last one day,
when hope had almost died away,
that the photograph had been
"All the fellows seemed to grin
more happily," writes my corre
spondent. "Wonder if you'll think us
sillies, Fortune, for being sentimen
tal?" Not a bit. There is some senti
mentality that is to be reverenced
with heart and soul.
But there are people who don't be
lieve in sentiment. "Sentimental rub
bish," they call it. They believe in
being practical "in business" and
"no feelings, if you please." It does
not seem to them that the two things
can ever mix that feelings can Je
anything but a drawback to doing
one's best in life's flight. Feelings
and idiocy go together in their esti
mation. Among the acquaintances of
Charles Phillips, the famous lawyer,
was an old gentleman who had ac
quired a vast fortune by business and,
as he flattered himself, had no feel
ings. He was a widower with an only
daughter, and when a suitor suddenly
presented himself before him one day
and asked him for his consent to her
marriage with him, he -immediately
set to work to discover whether he
was a man "likely to make her happy."
His idea of doing that was to in
vestigate his prospective son's-in-law
means. He was rich, it turned out.
"You see, Mr. X," he remarked
amiably, "it is only natural I should
wish to go into things. Emily will,
as you are no doubt aware, have a
large fortune on her mafriage, and-7"
"I would marry her, my dear sir,
if she hadn't a penny," exclaimed the
"You would what?" cried the old
gentleman in astonishment.
"I would marry her if she hadn't
a penny," shouted the lover.
"Good heavens!" gasped the old
gentleman in amazement. "What a
fool you must be 1"
Feelings that have not a cash basis
are folly to people like that. The
lover went down enormously in the
old gentleman's estimation' when he
discovered that he actually loved the
young lady for herself.
was a prudent man,
had hooed he
marrying her for the cash she would
possess, and here he was actually in
love I It was quite a shock to Htm.
'cctmxif mint Amm
. . . vy
fSMk ST a-
. . - . i
HAMBURGER LOAF la a palatable
Bisk for luncheon, served hot
with browa gravy and mashed po-
Pnt three pounds of round steak
with four ounces ol suet through the
meat chopper, add one large or two
small onions, finely chopped, and
seasoning .of salt and pepper, one
By CONSTANCE CLARKE.
vap of bread crumb and two weU
beaten eggs; mix thoroughly and
shape Into a compact loaf. Roll' la
egg and oread crumb., put Into a bak
ing pan, cover with scored siloes of
salt pork and bake, basting every
ten' minutes. Serve hot with brown
gravy made In the pan after the loaf
haa been removed. ' t
To-morrow Virgiaia Green Corn Padding.
Uarrlckl. 11 kr Ianallearle Sank.
I. the earth Increasing or decreasing In
weight? Alao, la not it. rotating celerity
Increasing? What cause, these phenomenal
vicissitudes? N. W. A., Eatonton. Oa.
There is no direct proof that the
earth is increasing in weight, or that
its period of rotation is either increas
ing or decreasing. But there are good
reasons for inferring that its weight
continually increases, and that, if
there is a change in its speed of ro
tation, the change is in the direction
of loss rather than of gain.
Some observations have led to the
rather startling conclusion that the
rotation is irregularly variable. Prof.
C. A. Young put the matter in this
form: "There are suspicious indica
tions that Greenwich noon has, at ir
regular intervals of from thirty to
fifty years, sometimes come too early
by as much as four or five seconds,
and at other times fallen as much be
hind." If the supposed irregularity
amounted to hours instead of seconds
it would be a very serious thing for
us, but, being so slight, if it exists
at all, the variation could only affect
our standards of time. In that way
it would be important, but not other
wise, unless the irregularity should
But the majority of observations
show no measurable variation. There
are three principal causes to which a
change in the earth's speed of rota
tion might be due, but they do not all
act the same way.
The first of these causes, and one
that tends to hasten the rotational
velocity, is the slow shrinkage of the
earth's bulk, due to the gradual cool
ing off of its interior. The core of
the earth must be very hot. on ac
count of the enormous pressures ex
isting there, but the calculations con
cerning the rate at which this internal
heat is escaping are discordant, be
cause of the difficulty of obtaining
any experimental knowledge of the
We centainly are not aware of any
heat gushing up out of the earth ex
cept in the neighborhood of volcanoes
and hot springs. But if heat does
regularly escape from the interior of
the earth, then, inevitably, the globe,
as a whole, must shrink.
Indications of this shrinkage are
given by great earthquakes, caused
by the settling down of the rock
strata to keep in firm touch with their
underpinning. Such shrinkage, as I
have already said, would tend to in
crease the speed of rotation.
On the other hand, there' are two
causes which must tend to retard the
rotation. One of these is the friction
of the tides, and the other is the in
crease of the earth's bulk and weight
through the influx of meteoric bodies
from outer space. Tidal friction is
due to the fact that the earth rotates
on its axis faster than the moon
which is the principal agent in raising
the tides travels round the earth.
. The attraction of the moon draws
the ocean waters into "tidal'
wares" or protuberances, which
would remain directly under the
moon if the earth did not rotate
any faster than the moon moves;
but since the rotation is relatively
rapid, the solid ball of the earth
tends to revolve inside a kid of
blanket brake, composed of the
oceanic water held, so to speak, by
Thus the tides appear to have a
general advance westward, while the
earth turns eastward, and the effect
resembles ' a sliding friction
against the water. So much import
ance has been attached to tidal fric
tion by some astronomers that it has
been regarded as a very effective
agent in the evolution of worlds and
of solar systems.
But these great effects are sup
posed to have been produced ages
ago, when the entire globe was in
a plastic state, while the tides of to
day, being notable only in the shal
low films of oceanic water, produce
relatively insignificant results.
The other cause (the influx of
meteors) which combines with
tidal friction to retard the earth's
rotation is probably even less effec
tive at the present time, although
its results could possibly be meas
ured if we had sufficiently delicate
tests to apply. We know that solid
bodies of unknown origin are con
tinually falling upon the earth.
Some of them, the so-called
meteorites, are quite massive, occa
sionally weighing several tons.
There are magnificent specimens
in the American Musemum of Nat
ural History and in other museums.
But in addition to these huge
masses, and in the aggregate more
important than they, are the small
meteors or "shooting stars" which
are constantly entering the earth's
atmosphere and being burned up
there through the heat of friction.
It has been estimated that not
less than 20,000,000 of these small
meteors enter the atmosphere
every day. But since, individually,
their weight may not exceed, on.
the average, more than a few
grains, the total amount ,of matter
that they add to the earth must be
comparatively very small. But
there may have been times when
the earth was the meeting point of
great flocks of meteors and when
the downfall was considerable.
Indeed, according to the "plan
etesimal hypothesis" the earth was
formed in some such way as that
But I have little faith in this
hypothesis as applied to the origin
of the earih.
It is generally believed that the
small meteors which appear peri
odically in "showers" are the scat
tered remains of comets. All of
these cometary meteors are so min
ute that they are entirely con
sumed before reaching the ground,
but, of course, their dust finally de
scends, and specimens of this col
lected . from the snowfields of
Greenland and from sea-bottom de
posits show a composition similar
to that of the large meteorites
which dp reach the ground nearly
intact. . .
To sum up neither the growth
of the earth through accretions
from without nor its shrinkage
through contraction within, seem
at present sufficient to cause any
measureable change in its rate of
rotation, possibly because' they in
effect, neutralize one another. -
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