THE SUNDAY OREGON! AX, PORTLAND, DECEMBER 31, 1903.
vVcrr A. SULLXV, REVODiNCFUL FEPFIX- BUT
THKimX , JflDOLXSIT AND PEACEFUL-
t PENA2CG, Nov. 21 (Special Correspon
flence.) Tho Slalay Federation consists o(
the four states of Perak, Selangor. Ncrl
fiembllan and Pahanc They occuW the
' 'greater part of tho Malay Peninsula,
which lies between the Straitp of Ma
lacca on tho vest and the China Sea on
the cast. Tho first three named have a
.combined coast line on the Straits of
Malacca of about 1SK) miles, -while the lat
ter borders on the China Sea and has a
coastline of about 130 miles. The com
bined area of the four states is a little
less than that of the State of Maine. The
whole of tho peninsula is tropical in
character and is well watered by Innu
merable streams, some of which are nav
igable for steamers of light draft as far
as GO miles from the sea.
An agreement was signed in July, 1BS5,
between the rulers of the Malay States
and the EngliBh government, whereby
the federation was formed and the dif
ferent countries passed under the protec
tion of British rule. The arrangement Is
simply that the rulers of the above-named
states agree to accept an English officer,
to be styled the Resident-General, as the
agent and representative of Great Brit
ain, and to follow his advico In all mat
ters of administration other than those
touching upon the Mohammedan religion.
The necessity for federation resulted from
constant quarrels and factional fights be
tween tho different states. It has proved
to bo a great Improvement over the old
Teglme. Tho disbursement of public money
k so arranged that a shortage In one
state Is made good by unother In more
prosperous circumstances.
Malays Xot Industrious.
Tho population of the Federated Malay
fetatcs is a little less than -700.000. The
, Malay is not industrious. As far as his
capacity as a workman is concerned he Is
numbered among tho most unreliable
rapes in the Orient. He labors at agri
culture In an indifferent way, and devotes
-some of his time to the collection of for
est produce. He engages in fishing and
boating, being particularly export In the
latter. It is said that he is always a
good sportsman, working harder and with
ropre enjoyment with that object In view
than for the sake of promoting his own
profit.
Those who know them best despair of
the Malay ever being capable of much
improvement. The lower tribes are so
shiftless and lazy that they are satisfied
with a bare existence. The better classes
liavo more pride, but are still too Indo
lent to work, preferring to live by taxing
the Chinese, who control nearly all the
business of the country The Malays are
tanerally misunderstood. Instead of be
ing the sullen, revengeful characters com
monly portrayed in books of travel, they
are merely a thriftless, indifferent race,
3iavlng too little ambition to bo ordinarily
rinythlng but peaceful. They have so
little energy that they show no resent
ment whatever toward foreigners for tak
ing the leading part in tho commercial,
agricultural and mining pursuits of their
jcountry.
The Chinese are In the lead In almost
every branch of trade and industry. In
numbers they outstrip every other na
tionality and their domination is almost
complete, This Is not surprising. The
result has been the same wherever the
lmrd-worklng, economical Celestial has
been permitted to try conclusions with
any race on Its native heath. That easy
going child of the Jungle, the Malay, could
nanny ue expected to resist the rivalry
of tho Chinaman when the strongest na
tions are crying out against his wearing
competition.
Chinese Control Tin Mines.
The Chinese practically monopolize the
tin mining Industry. Although they work
"with the most primitive appliances; IBelr
system Is so economical that they are
able to realize a profit from land -which
un European could not work at all. The
tin fields are found In alluvial flats with
tho ore-bearing stratum resting on a
llp of gray or white clay bottom, vary
ing in thickness from a few Inches to six
or eight feet. The method of working,
tho mines Is to remove the earth cover
ing tho tln-bearlng strata, then raise the
"wash dirt" to tho surface, where it Is
separated by exposure to a stream of wa
ter. Tho coolies raise the ore In baskets
and tho water they use Is generally
pumped by old-fashioned Chinese overshot
water wheels and endless chain pumps.
Most of the Chinese mining is done on
tho truck system, all food and supplies
being furnished by tho mlneowner. or
those who advanced the money to work
the claim. Many of these mines are op
erated that could not be worked If it
were not for tho gain derived from the
Tale of food to the coolies. Nearly all the
men engaged In this work are brought
Into the country on what Is known as
the contract system, their fare being
paid by someone who controls their wages
until the obligation is discharged. An
other arrangement is for a money-loaner
io ..advance the capital for a- crowd of
coolies to work a claim, and after settling
with him for tho price of foo.d and all
supplies, whatever profit remains Is di
vided equally among the men.
Agriculture Is Primitive.
Only a very small area of land 1 under
cultivation, in the Malay states. Agri
culture- is In a very primitive state. ThI
-is explained y the scant pofwt&tteB. an4
the -ease with wWcfe the natives can sk-
- tain Hfe. la seme districts -the e4ty
is ealy six to the sttare mite, or ene to
every aw acres oi srround. jh some mt
' .fjofis of the country the traveler will not
w "n v n i . v u ' fit i s :wr' h k.- mvmmmmm hkvj: mm.- k ; . iHW;.v aj&. i
yrz5 TWVWV 1 1 nm B-M-mV&m 1 Jtt ImK&KmumnMtinssk
fl - I Mil- LlHUl JZZT acxjto THl ; ..
f I ,i I rf i i , Ksra,???; - I
see a human habitation for Aays. By
working at intervals la the mtnee, or by
keeping a small garden or patch f rice
land, tho ordinary Malay secures enough
money to make his existence comfortable
and easy according to his standard of life.
Although corn Is grown In considerable
quantities. It in always of a very poor
quality. Potatoes cannot lx raised except
in the higher latitudes. Such vegetables
as onions, carrots and tomatoes can only
"be cultivated at an elevation, and the seed
must ba imported.
"When the farming methods of the na
tives arc considered it Is not surprising
that their efforts bring ho Httlo return.
The plow they use is a clumsy wooden
implement which little more than
scratches the surface of the soli. In har
vesting they use a xmall hand blade
which cuts only one stalk of grain at n,
time. This process is so slow ald labori
ous that a crowd of Held hands wlH work
half a month in clearing up a piece of
grain that ono of our modern reapers
would cut in two or throe hours.
The Malays use water buffaloes as work
animals, and suffor great loss from the
frequent attacks of rinderpest. Instead of
protecting their fields with fences they
stretch strings of charms on poets around
the cultivated patch and believe tliat splr-
THE MAKING OF AN ORDINARY COOK
SCAITjOPD Dishes Dishes of this
class offer opportunity for tho use
of left-over vegetables, as well as
meat and fish. Fish is particularly good
for this purpose. The sauce used may
also be a "left-over" and so may the
bread crumbs. Browned bread crumbs are
rpn prllv used for the surface, but when
used to any extent to make up bulk In
the dish, white crumbs are more delicate.
I find It convenient in ray own house
keeping to keep on hand secral grades
of breadcrumbs. (1) Dry. white crumbs,
from the crumb of left-over slices of
bread. (2) Mixed crumbs, made from
crusts and crumbs dried and pounded to
gether. (3) Browned crumbs made from
toast, crusts or pieces of bread that have
been browned In tho oven. The bread Is
drlod and crushed in the mincing ma
chine or with a rolling-pin. The crumbs
are then sifted and put up In properly
labeled cans ready for use. Croquettes,
cutlets, fried fish and other egg-and-crumb
dishes are thus easily and quickly
prepared, as well as scallops, puddings,
dressings, etc In the latter dishes the
use of sifted crumbs will make all the
difference tee twee n the "resurrection pud
dings" so generally despised by children
and boarders, and a fresh, attractive,
wholesome dish of unsuspected an
cestry. For particularly good pud
dings or dressings. I prefer Vo
use rehly-Md6 vMM cnturiw from
the center f a leaf Scalloj dtois
&re9rh.pff mot attractive hn xamil In
dividual sfctlis or ektau. cases. If a largvr
ii vvi.it h v ygr m.n
Mr will prey upon anything that dares to nuuumnuumnuur lanuufinC tm-ry- VTSs.
pass under these charms. Rats, mice I mnuuuuuuuuufalmnuuT'mi t'aTmnumnuuuuuunuuuuunnBnV HKTfx
and bats arc other enemies of the crop?. mnuuuuummnf -"mmuuWuV Jm. tmmuuuuuu'"PW23 KJBhJfjf ifV ' A
bt the farmer takes no precaution i BVfl'r iHSnlf' ' rt-JWS i 'WT'i t
agln.t these except to perform certain" IBC r 'f t i33"'r ' " ' ' T;f ?4jm ' "I'jrt ' fj
Incantations and maxic ceremonies which ! 9!.,! " 1 1 ' ' ' '.lffv?i 6' '
are a. part of his religious belief. The., BflMrii -TT1 , -Jjf, ' 'jHBkJ; Vj:l 1
fact that his fleldn cantlnue to suffer iBHGftw " 'li'vyf :Kmticki''t
from the ravafres of such vermin does not LLB9Hk&L- " "s jj ife y
to his in the efficacy lViHPR(jjkp ''BfV
White B -alKlliV 'lllP sBPilfc'll vsr' ::; " HlllllllB kII
"Whlte planters who open up cocoanut
or rubber plantations manage to derive
proflt by utilizing the land between the
young trees by planting various subuldlary
crops, such as bananas. Chinese yams
aad vegetables. In clearing a piece of
land for a plantation, the dead wood Is
nTcd and burned on the ground, because
theashes enrich the soil and tend to de
stroy the breeding places of white ants
and cocoanut beetles, which are most de
strucllve pests. Cheap Chinese labor Is
the aaving feature of these plantation
schemes. If tho planter does not care to
bother with subsidiary crops, he sublets
his land to a Chinaman for from $3 to HO
per acre per annum, and the latter agrees
to keep the estate free from weeds and
dish is used, take care that It Is not J
too deep, so that the middle layer may i
be warmed through without too great
drying of the outside. Grated cheese
Is a very good addition to many kinds
of meat and vegetables. The term "au
gratin" Indicates its use. Thus, "cauli
flower au gratia" means cooked cauli
flower broken in pieces and reheated
in cream sauce, -with grated cheese be
tween the layers and buttered crackers
or bread crumbs protecting tho top.
Parmes-au cheese (a very hard green
ish Italian cheese) Is very generally
used, but good American cheese will
do. If It is thoroughly dry and hard so
that It can be properly grated.
5. Creamed dishes These ara so gen
erally known and easily prepared that
little comment Is necessary- Proper
preparation of tha fish, flesh or vegetable
to bo reheated and careful seasoning are
the main points. Ready-prepared roux Is
sometimes convenient for cream as well
as for brown sauces. It can. bo asado
when butter is cheap, and if put up in
small covered Jars will keep for several
months in a cool place. I have Wert
asked to give exact directions for making
It. General directions have already seen
given:
(1) Clarify the sutler: that is. melt it.
sklai ana pour away the clear oily part,
leaving behind any uttroUIk or sedi
ment present.
(2) Put tke clarMcd suiter In a clean
nan and. nM an esual tuantftr rr.
sirred Astir.
(X) stir until Ins ftsur Is cooked, sut
"t brown. This gives "Monde roux."
used for white sauces. Pour into Jars at
this point if blonde roux" Is needed. If
you want roux proper, for brown sauces
Cas mentioned in the last lesson) take
the next step.
(4) Allow the flour to brown slowly in
the butter, stirring vigorously all the
time, and occasionally removing the pan
from the fire. If liked, a little onion
may be added to Improve the color and
flavor. Do not let it brown too much, or
a bitter 'flavor will result. "Strong cof
fee with a little cream in It" Is a good
description of the color you should aim
for.
Blonde or white roux will require 10 or
IS minutes cooking, and brown roux 3)
to S minutes. A soup or sauce thickened
with this has a much richer flavor than
one thickened with raw flour. It may be
quickly melted, and the liquid added, or
it may be stirred Into hot (but not boil
ing) liquid. Ia any case, tho sauce
should be allowed to boll several minutes
to thicken: but (as stated In a previous
lesson), the boiling must be before, not
after the addition of msat, fish or eggs,
when any warming over is done In sauce.
10. Curries There are at least as many
kinds of curry as there are "kinds of pie
and I believe that Is saying a good
de&L Taken in moderation, they are
generally wholesome: but "a great heap
oC rice and a small nsrtlen of currie"
should be the rule. Curries are best nude
fvsm frees, materia Is. but many left
overs (meat, ash cr vegetables), can be
utilised In tMs way. A rich sauce is
made, the chief narerrag of which ht
"curry po-wser'.whicli comes ready pre
pared, and. of course, far inferior to tha 1
freshly ground spices which go to the ;
otuiuns oi jl. in x-uuia. une important
Ingredient Is turmeric, which gives the
characteristic yelldw color. Many peo
ple who dislike curry as ordinarily pre
pared, enjoy it when made with the prop
er seasonings, but less powder, so that it
is not so hot. Remember that brown
gravy with curry powder stirred into It
Is not curry. The flavor of curry may
be varied almost Indefinitely, but speak
ing generally. It should be spicy and hot.
with a flavor of onion, a faint touch of
acid (to be obtained In this country by
sour apple or lemon Juice) and often with
a vague suspicion of sweetness. A few
raisins are helpful in securing this last.
Fresh grated cocoanut or a few shred
ded almonds aro good additions. The ac
companying rico is all-Important. This
must be hot. dry. and white, each grain
being distinct. To achieve this buy good
"boiling rice": wash It in several waters
(but do not soak. It), and put It Into a
large quantity of fast-boIIlng salted
water. This Is one of the few Instances
where a. "galloping pot" Is allowable
tho motion keeps the grains separated.
In about 20 or 23 minutes test a grain
by rubbing between finger and thumb.
If soft, drain, the rice ki a colander (the
rice water can be kept for soup) -and. af
ter draining pour over it a little cold
water, or aHsw water frsnt tb faucet
to run .thraugn K. This washes away
seme of the siarck and prevents stick
iness. Xen keep! It in a warm place cov
ered with a ctoth, to dry Hke potatoes.
Give It a little shales occasioaally. In J.
Using Leftovers, Continued, by Miss Lilian E. Tingle,
Director of Portland School of Domestic Science
serving make a border or mound of Vice
and pour the curry In the middle. A bor
der mold Is useful In making a neat dish.
11. Fritters and Kromeskles. Fritter
batter Is usually prepared In one of two
ways. In the first and easiest, a little
baking powder 13 added to the flour,
which is sifted (with salt) Into a mixing
bowL A hole Is mado In the middle and
an unbeaten egg (or eggs) with a very
little milk Is added. The mixture Is
beaten with a wooden spoon to break
up all lumps. This Is best done at the
"sticky stage," before very much milk
has been added. Milk Is added until a
batter Is obtained of such a consistency
as will easily coat the object to be fried.
Sugar and flavoring may be added for
sweet fritters.
In using the second method, you sepa
rata the whites and yolks of the eggs.
Mix a batter, as above, with the yolks,
using no baking powder, and add a little
melted butter or olive oil. Then beat
the whites until quite stiff, and fold them
Into the mixture. For the latter tho pro
portions would be two eggs, one-half cup
milk, one cup flour, one-fourth teaspoon
ful salt, two tcaspoonfuls oil. For the
former, one egg, one and one-third cups
flour, two teasfoosfuls baking powder,
one-fourth teaspoeaful salt and two
thirds of a cup of milk. Remember that
the plainer the batter (as regatta eggs)
the stiffer fc needs to be. In making
fritters you nay either have the mate
rial In lame slices, and coat the pieces
one at astime. or have it added to the bat
ter in very smsll pieces, and drop It ftito
the fat by spoonfuls. .Be careful in the
to see -that the drains are always in good
working order.
The cause of education has met with
little encouragement in tho Malay- States.
Schools have been established In the Mi
lages and. country centers wherever It
was thought possible" to get 35 or 40 pupils
together. In some places the parents
take advantage of the opportunity to se
cure education for their boys, while In
Other localities the holy men interfere
and warn tho people that the children
should be kept at work in the rice fleld3
when they are not studying the Koran.
The attempt to Instruct girls In sewing,
weaving and other feminine accomplish
ments has met with very little response
from the people. It is unlikely that there
will ever be much encouragement to the
cause of female education. The prejudice
of the people may be overcome la time,
but the outlook Is very ; discouraging.
One of the great hindrances to the ad-
vancemcpt of the country is the. same
that- confronted our authorities In the
Philippines, namely, the use of sQ many
different dialects among the population.
The difficulty of teaching English to the
Malay children Is that they Have so Httlo
opportunity to ?peak the language out of
school hours. A sufficient number of
them cannot be Induced to attend school
to warrant tho hope that It will ever be
come tho common language. In ono
thickly settled locality an English school
had to be abolished because only three
pupils attended. It developed that these
were the sons of tho Sultan, and as soon
as the novelty wore off they lost". Interest
and failed to attend,
As an encouraging contrast to this may
bo cited the Increase of dei:rc foV educa
tion in the Philippines, where over 500.000
children of the masses are in dally at
tendance at the common schools. The
difference is accounted, for by the fact
that tho Filipinos are Catholics and the
Malays are not. Whatever may be said
In disparagement of Spanish rule In the
southern archipelago, there can be no dis
counting the credit due tho friars for in
troducing Christianity. The Filipinos are
not the highest type of believers, but they
are better appreciated after seeing the
Malays.
One of the advantages to be found m
the Malay states Is a good system of pub
lic roads. The highways are maintained
at the expense of the government with
out any toll belrfg charged for their use.
The bridges are of a substantial charac
ter and are caDable of sustaining all kinos
of wheel traffic. The roads are durable
on account of being surfaced with granite
or limestone, and are generally kept in
good order. Where the traffic is not suf
ficient to warrant the construction or
roads hundreds of miles of bridle paths
have been constructed. On the whole, tho
system of roads in the Malay state is
probably- unsurpassed In the fcast.
Malays Are Fishermen.
A large portion of tho east coast Malays
depend principally upon the fishing indus
try. On account of their catch being used
almost entirely for home consumption.
there are no restrictions in the way of
taxes. There are hundreds of kinds of
sea fish In the waters along the coast,
and they aro obtainable In large quanti
ties, but thig supply Is not available for
the use of the inhabitants of inland dis
tricts, because it is impossible to 'keep the
fish fresh for more than a few hours. In
the interior all Malays have equal right
to fish in the rivers, but each owner Of a fc
swamp or pond maintains, the exclusive
right to fish in his own property. The
fishermen in most of the eastern coun
tries are known as a bad lot. and there
are often serious disturbances among
them.
The national sport of the Filipinos Is
cock-fighting, but the Malays amuse
themselves by matching pugnacious little
fishes called Karln. These tiny warriors
are so vicious that when two of them
are pitted against each other they will
fight to the death. Great interest Is dis
played In a match of this kind, bets being
freely laid on the outcome. A popular
form of fishing which Is now prohibited
by law was drugging the fish by means
of the tuba root, then spearing them as
they floated helplessly on the surface.
Before the prohibit'. vo law waii passed a
tuba fish was the stock entertainment of
the Malay Rajahs on their state" occa
sions. The State of Pahang boasts the highest
summit of tho peninsula. It is called
"The Mountain of Opposition." and has
never yet been ascended by man. The
nearest that any expedition has ap
proached to the summit is a dis
tance of ten miles. This mountain is set
apart and does not appear to belong to
the range which penetrates the country.
The natives believe that there Is a great
store of treasure on top of this impregna
ble pile which is being Jealously guarded
by demons. It Is also believed that the
spirit guardians never sleep and have tho
power of visiting bodily harm on any
human being who attempts to rob tho
mountain of Its treasure. This opinion
was very much strengthened, by the re
cent death of a European who was
drowned while endeavoring to cross one of
the upland streams.
Included In the population of tho Malay
states are several tribes of aboriginals,
who aro never seen in the vicinity of
towns or villages. They live entirely In
the jungle. They wear no clothes at all
except twisted strips of bark for waist
cloths. Their weapons are bows and blow
pipes, from which they eject poisoned
arrows and darts. For taking larger
game they use poisoned bamboo spears
several feet In length. It Is said that
the vocabulary of their dialect Is so
small that they have no words to express
numbers higher than three or four. These
Jungle dwellers avoid the approach of
strangers with the Instinct of wild ani
mals. FREDERIC J. HASKIN.
latter case that you do not make the bat
ter too thin. Deep fat is necessary for
successful fritters. Instructions for deep
frying have already been given. Test as
for "uncooked mixtures": fry a delicate
golden brown, and drain - oh paper.
Greasy fritters are unwholesome an.d al
together Inexcusable.
There Isa fascinating Italian dish that
might be Imitated with advantage. You
are served with a 'heap of golden brown
fritters of different sizes and shapes, gar
nished with parsley and sprinkled with
grated cheese. On Investigation you arc
likely to find several different kinds of
vegetables and meat (fish, too, some
times), all served together, and
Kromeskles are small portions of sa
vory mince wrapped In very thin slices
of bacon (often in pork-caul also), dipped
In batter and fried like fritters.
12. Forcemeats, and Dressings. These
admit of so much variation that special
rules can hardly bo given. A knowledge
of general principles and good taste In
seasoning will insure success. Avoid
soggy mixtures "soaked crusts" are
often responsible for too much moisture
and" remember that finely chopped suet Is
a great help In securing a. light dressing.
The art of fine forcemeat making really
belongs to "hlgh-classcookery."
A. culinary authority for whom I have
the greatest respect says; "We' know
that the most can never be. made of
scraps by tbsse'who are tied to a few.cut-and-dried
recipes. Thla is of. all other
the branch of cookery in which common
sense Is th most important ingredient,"
UXJAN" "Xr.TINGiaB.