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THE Kremlin of Moscow lias loomed
largo Sn the public prints of late.
Within its -walls the Grand Duke
Sergius met his tragic death, and the re
cent uprisings in the ancient capital of
Russia have caused incessant roferencos
to it,
The average American can hasp little
conception of what this venerablo pile Is.
There is no place like It anywhere else
In the world. Jt is the sacred shrine of
the Russians, the palladium. Yet in ap
pearance It is more Asiatic than Russian.
It looks more like the Alhambra than any
product of Russian life.
Exactly speaking, the Kremlin Is a city
within a city. Moscow is six miles long
by six miles wide. The Kremlin Is a tri
angle In the center of this, it Is Inclosed
by a wall two miles in length. It Is a
royal dwelling place, the shrine of Mos
cow, Its fortress, and the loyal Russian
n.m a provcro tnat above Moscow Is only
MAKING OF ORDINARY COOK
Bread Baking, by Miss Lilian E. Tingle, Director Portland School of Domestic Science.
BEFORE giving any instruction in
bread-making, I always find it. desir
able to make two plain statements.
First, nearly every -Roman who makes
bread at all can make "the best bread
you ever tasted," etc.. if she cannot, her
mother could when she has "good luck."
Second, the average quality of home
made bread in America is very low.
To justify me In makftisr the first Kfntr.-
ment, I havo. tho personal testimony of
an enormous number of women; as au
thority for the second. I have the word
of many high authorities, the results of
investigations for scientific and philan
thropic purposes, the observations of
teachers of domestic science, and, of
course, some personal experience and suf
fering. In order to reconcile the two sides
of the question, you may, if you like, hold
the belief that "good luck" is rather rare;
but unfortunately for me, I don't much
believe In luck in relation to bread-making,
so I have a busy time trying to
believe both authorities.
If you arc an exceptional woman and
have trouble with your bread, don't talk
about luck; study your material and the
conditions necessary for success there are
lots of cookbooks and free Government
bulletins to help you. and good cook
stoves and bread-mixers are less taxing
to a husband than dyspepsia and cranki
ness. Tou liavo probably heard tho story of
the visiting minister who asked a busy
housewife. "Have you not often cast your
bread upon the waters?" and received the
indignant reply. "Never since my first
batch!" Suppose that you have not yet
made your "first batch." how are you to
avoid having to cast It "upon the waters"
or into the garbage pail? Perhaps I can
help you, even without going very deeply
into the subject a subject about which
volumes have been written. First, then
the materials. . '
For light, white, spongy bread agree
able alike to sight, smoll and taste, the
essentials or "must-haves" alvj;
"L Good wheat flour.
2. Salt.
3. Yeast.
4. "Wetting.
With these four and no more, excellent
bread of the French or "Vienna bread"
type can be made. Tlic .non-essentials or
may-haves arc:
. Shortening. ,
6. Sugar.
7. Potatoes.
S. Eggs.
Flour for breadmaking should contain
a large percentage of gluten the sticky
substance that you find in your mouth
when you chew wheat. "When prepared
by washing under a faucet a little flour
tied in a muslin bag, the gluten Is seen
to be something like white of egg, -which
In fact It resembles In its chemical com
position and tissue-building qualities It
is the gluten in a flour which gives it the
power of stretching and rising as the gas
from tho yeast expands within It, and thus
making a light loaf. The digestibility
of bread depends largely upon Its light
ness, and the digestibility as well as its
chemical composition determines the nu
trlUvo value of bread. Rye, barley and
oats have lees gluten than wheat, and
corn has none. To quote a Government
?oUUffat!"irhISUbJect: "ItseemTsSo
to ta that as far as we yet know, for
a FJveil amount r money white flour
yields the most actual nourishment with
the various food ingredients in the best
proportion. A "strong" flour Is bnecon
taining much gluten. Such flour, while
excellent .for breadmaking, will not give
the best results for cake ox pastry, hence
it is wise to keep two kinds of flour on
hancl Remember, for any purpose, flour
should be sifted, and, in a motet climate
dried before being used In any quantity'
For breadmaking it should be not only
dl?' "warm, as will be explained later.
- Salt. This is simply for flavor,- sora
people preferring unsaltcd bread. One
level tablespoonful to one quart of wet
ting is generally liked. It tends to re
tard fermentation.
3. Yeast. What we call yeast Is a col
lection of living mlcroscoDlc plants, each
consisting of a single cell. These are fjv
en the necessary warmth, moisture and
food and then begin to grow and multi
ply. Chemical changes take place as a
result of this. Some of tho starch Is
changed to sugar, and some of this eugar
to alcohol and carbonic acid gas. which
forms minute bubbles In the sticky dough
in which it is entangled, and lifts up the
?U5h v,8 11 efPands and tries to escape.
On baking, the walls of these bubbles
become stiff and fixed, the gas Is driven
off and the yeast plants killed. If the
dough Ik left too long without baking an
?cr change takes place: the alcohol
breaks up into acetic acid and water and
sour bread" is the result. In some coun
tries particular kinds of bread. are al
lowed to sour on purpose, but this is
scarcely In accordance with American
Yeust grows be3t between C5 and
degrees Fahrcnhoiu Hence we try
to keep the dough from start to finish
at a uniform temperature of 70 de
grees. Success in breadmaking de
pends largely upon careful regulation
of temperature. The life of the yeast
is suspended at 30 degrees Fahren
heit, aud the plant Is killed at 2121 de
greet. Knowing these things, it be
comes a much easier matter to con
trol the growth of the yeast. Doing
class work under difficulties In a cold
climate, I have quite frequently set
bread, say, on a Tuesday morning,
and by careful management have held
back the baking until the students
came on Thursday, afternoon, and had
good sweet bread, too.
Yeast Is used In several forms: roost
commonly you aaay choose (1) home
made or liquid yeast; (2) dried yeast,
usually mixed with cornmea, or (3)
coBBpressed yeast. The last if secured
fresh is ost reliable. One cup ef
Uie Kremlin, and above the Kremlin Is
only Heaven itself.
The wall that surmounts this holy of
Russian holies is in itself a relic of great
Interest. It Is surmounted by 18 towers
and is pierced by five gates, among which
the "Gate of the SuVlor" Is one of. tho
most revered spots In this place of super
stition and reverence.
If Is associated with many famous
events in the history or Russia.
Within the Kremlin.
"Within tho confines of the Kremlin most
of the buildings arc Byzantine In archi
tecture, it has many points In common
the Orient, and the myriads of cupolas
like hining balls arc - ever-present re
minders of the minarets of a mosque.
The marks of the war of 3S12 have been
obliterated from the walls by tho liberal
with the Alhambra. Uko the Moorish
fortress. It occuoIm thi fint t r
hill, that Is enveloped by a tower-flanked
wall. The massive red towers call to mind
uso of plaster. But the presence of sol-
homc-made yeast Is -about equal to
one yeast cake, dry or compressed.
These latter should be dissolved In
one-half or two-thirds of a cup of
lukewarm water before being used.
One-half yeast cake to every quart of
wetting might be used If the bread
Is to rise over night. The time may
however, be shortened by increasing
the amount of yeast, even as much as
two yeast cakes to a quart of wetting
being sometimes used. Never let your
yeast be chilled or overheated. Re
member It is (or should be) alive.
A. Wetting. This may be cither
milk, water or a mixture of both.
"Water bread Is said to keep moist
longer than milk bread, but the lat
ter is. somewhat whiter and more nu
tritious. Generally one quart of liquid
will require three quarts of flour, and
will give four medium-sized loaves.
This rule is. of course, not absolutclv
cxact, owing to variations In flour, but
It will serve as a jsulde. "Whatever
liquid Is used should first he scalded,
then cooled to lukewarm before the
yeast Is added.
. S. Shortening is not absolutely nec-
" manes me bread more
tender. Increase In quantity of short
ening means longer time for rising.
Usually two or three level tablespoon
fuls of lard or butter per quart of
wetting Is Hkcds
7. Sugar aids the growth of 'the
yeast, and while not essential im
proves tho flavor to some tastes. One
or two level tablespoonsful per quart
may be used for loaves; more for rolls.
Molasses may be substituted In gra
ham bread.
7. Potatoes are said to increase the
moisture and lightness of bread. If
used, allow four medium-sized pota
toes -for each quart of wetting. Peel,
boll, strain the water and use it for
wetting. Mash the potatoes perfectly
smooth, beat until white, and add to
the SDOnee. or tn- th irMtfnc- if nn
sponge Is usedl
8. Eggs are used chiefly In rolls or
fancy breads. The whites are often
beaten sesaratelv before
The dough raust be much softer where
eggs are used, to compensate for the
extra stiffening power f the egg.
The next lessen win Hmi t.
actual process of sreBdmakiag.
-uiL-iAt E. TINGLE.
style. Here every Czar from the time of
Ivan the Terrible to Nicholas has been
crowned.
diers and cuards makes It msv tn remit
the Napoleonic invasion. There is a fur
ther reminder of 'them in a form of huge
number of guns which were taken from
the French troops. The visitor who en
ters the "Gate of the Savior" must re
move his hat, and keep It removed. There
are other shrines and temples where to
take otf the head covering Is not enough.
The shoes must also bo doffed.
The most pretentious of all the struc
tures of the Kremlin Is the patriarchal
Cathedral, the Church of the Assumption.
Although small In size, it Is of great his
toric Interest. It is called the Heart of
the Kremlin.
This church is one of the oldest struc
tures In Russia, for that country, as we
know. Is really a very new one. The
Church of the Assumption was built in
1326. and reconstructed a century and a
half later. Its interior Is filled with tombs
and pictures of great Interest, and con
tains the silver shrine of St. Philip.
The building was erected by Aristotle
riuravenu, ana is iomDardo-nyzanUnc In
Tho Cathedral of St. Michael, the Arch
angel, is tho former burial place of the
Czarw. The richly decorated Interior has
Its walls lined with portraits of these
rulers, and much of what is known of
Russian history comes from this church.
Another church of importance Is the
partly Greek Gothic Cathedral of the
Ascension, founded in 1327. Its walls and
thick pillars arc covered with paintings
of the saints and Greek philosophers.
All of these churches are surmounted
by their cupolas with Greek crosses on
top. The effect of this is marvelously
beautiful, for in the sunlight they shine
and glow like lamps.
Colossal Bell.
Russia likes bells, and there is a pas
sion for them in the Kremlin. The Tower
of Ivan the Great. 322 feet high and
crowned by a gilt dome, contains 31 bells,
wmcn weign more tnan 5SQ.0Q0 pounds.
Near this tower is what seems to be
the father of all bells. It is known as
the Great Bell of Moscow. It was cast
by the order of Empress Anne, and 10.000
pounds of metal were used. De Montfer
rand. the architect of St. Isaacs, rescued
the bell from the place where it lay half
burled in the ground. Not much is
known of the history of this wonderful
bell, and to this day no one has been ablo
to guess from what sort of structure it
was suspended, or by what enormous
mechanism it was rung. A great piece
has been broken off. but is kept near by.
The Great Gun of Moscow is another
imposing relic of a similar character
that stands in the Kremlin. It is a can
non of heroic proportions, and its harrel
and carriage are carved witii a beauty
that give the great outlines a grace usual
ly not associated with implements of war.
In former times the Kremlin contained
monasteries and convents, of which onlr
a few remain. Of these one of the most
picturesque is the Maiden Convent, where
the Princesses were burled, and the Tchu
dow Monastery, an institution of histor
ical moment, and a place of Influence In
the development of ecclesiastical learning
in Russia.
Modern Palaces.
The palaces of the Kremlin are mostly
modern, and only a few of the old build
ings survive. The great palace finished
In 1849. is a vast structure of white stone
with a cupola, and possesses numerous
magnificent halls devoted to the honored
orders of Russia. Attached to it are tha
living rooms of the old Russian rulers,
known as the Terem. They are of great
architectural value, and well preserved.
Connected with the old palaco is the
historic banquet hall known as the Gran
ovitaya Palata, with Its red stoop, from
which Russian monarchs used to address
the populace.
Tho Palace of the Patriarch is one of
the most valuable libraries In Russia, and
a treasury of fabulous wealth.
But the Kremlin is not devoted alone
to intellectual and religious features. Tho
initiatory power, on which has rested tha
strength of the nation, and which until
the Japanese war was believed to be littlo
short of omnipotent, has alsyj its represen
tation in this Mecca, this Jerusalem of
the Muscovite.
The Arsenal is one of the largest In tho
world, and Is a storehouse of wonderful
arms, not only because of historic signifi
cance, but those of modern manufacture,
which could bo used with deadly effect in
any contemporaneous battle.
In front of the arsenal are the 500 odd
guns taken from the French, and which
are preserved as Ideal trophies of Russian
valor.
The Hall of Arms Is another wonderful
treasure-house of marvelous relics. In it
are crowns, spectres, thrones, costumes.
banners, carriages, armor, gold and silver
plate, etc.
The treasures of this wonderful palace
run deeply Into the millions.
The Kremlin has thrice suffered from
flame. Tamerlane and his victorious
hordes ravaged It. and the Tartar in
vaders also put the torcli to it. Last was
tho fire of 1S12, that heroic act of self
sacrifice, when the Russians fired Moscow
themselves in order to save It from Na
poleon. A thrilling story attaches to the 13
splrcd cathedral of St. Basil.
Ivan the Terrible is said to havo called
Its architect to him when it was com
pleted, and asked him it he could dupli
cate his marvelous work.
Tho architect, with the prido of a true
artist, declared he could even surpass It.
Ivan straightway blinded him, and St.
Basil remains its creator's masterpiece.
ONE MAN SAVED 250,000 LIVES
Eord Joseph Lister, to Whom tho World Is Indebted for Antiseptic Treatment of Wounds.
I
X an age when honors are lavished for
the skill with which men compass the
death of thousands of their fellows one
cannot pay too much homage to those
whose mission it is to save and not to de
stroy life, and happily there still remains
among us the king of them all. a man
whose monument may some day be In
scribed tills remarkable legend: "Ho
saved a quarter of a million lives."
To no other man who has ever lived
can such a tributo bo paid; but to assert
that Lord Lister, the "grand old man" of
surgery, has snatched 250.000 men from the
grave Is probably to understate the truth.
When Jdseph Lister first mado his ac-
ago an operation of any importance meant
almost certain death, and evea'qulte sim
ple operations were full of risk. The
wounas maao oy the surgeon's knife re
fused to heal, putrefaction was followed
bV SUDDUratlon. th natlent hnmmn r?n
Urious and in a startling majority of
causes uieu.
It was Lord Lister who diamvorori hn
deadly secret of all this mortality. He
xouna inai. me puireiacuon or the .wound
was due to the presence of germs which
wero Introduced from rmtdr? on in -
bollc acid ho discovered the means to klil
xnese germs, inus by this simple discov
ery revolutionizing surgery and saving
COUntleSS lives. An Mrltr radii? stf Kr
antiseptic treatment was that "gangrene
wiui-u nua uuecieu w per cent of the
wounds dlsaDDeanv! ontlmiv" nn v..
ODeratiOIla Which wnnM Vioi-o
I ta5n death half a century ago are per-
lonuea uauy wimout tne least risk of
fatal consequences.
Such. In briefest outlines Is the change
Lord Uster has wrought in surgery and
one has only to read of tho horrors of
the hospitals in pre-LIsterian days, with
their delirious aad dying patients, and
"their compound odor of boiled mutton
and jsour poultices" and then to pay a
visit to a hospital of today to realise hew
revolutionary I the change wreagkt by
this ene nta.
It is years alawet te a day ice
young Lister began to study surgery and
medicine at University College, London.
Ho was the son of a very clever man. a
fellow of tho Royal Society and the in
ventor, practically, of tho modern micro
scope and. aj- might be expected from
the son of such a father, he quickly dis
tinguished himself among his fellow stu
dents, graduating brilliantly and taking
the coveted F. R. C. S. before ho was 2
Then followed a period of splendid train
ing at Edinburgh under the great sur
geon, Mr. Syme. whose daughter he mar
ried, and in 1S, at the early ago of 33.
he was made reglus professor of sur
gery at Glasgow.
It was here that he became so deeply
Impressed by tho terrible mortality due
to operations and he set to work to dis
covcr the cause, with the results which
we have described. There are still living
students who saw him firat experiment
in antiseptic surgery by making a paste
of carbolic acid over the wound and it
wa3 soon admitted that "Lister's wards"
were the healthiest in the world. But.
like many another prophet, he found
leas,t appreciation among his own coun
trymen. Germany, France and other 'con
tinental countries adopted his. methods
with avidity and his fame was European
before Great Britain became a tardy con
vert to his teaching.
And never, perhaps, did so great a man
bear hi3 honors so modestly. At 7S he
remains, to quote a great surgeon, "as
simple and lovable as a child." His old
pupils adore him; his numberless friends
respect and love him; the world counts
nlm one of Its greatest benefactors.
BABY'S
VOICE
It the joj of the household, for without
it no happiness can be complete. How
sweet the picture of mother and babe,
angels smile
w "W Ull
thoughts and aspirations of the mother
bending over the cradle. The ordeal through
which the expectant mother must pass, how
ever, is so full of danger and suffering that
e t . . urrrra to me nour wnen sue shall
feel the exquisite thriU of motherhood with indescribable dread and
r C-m iTSZ WTn sh.0Ul,d knowtIiat tEe danger, pain and horror
of child-birth can be entirely avoided by the use of Mother's Friend,
IkXi. .11 Tu .r mai use only, which toughens and renders
I gratia, ilU.
assists nature in its sublime
work. By its aid thousands
of women have passed this
great crisis" in perfect safety
7". - pia. ooia at fi.oo per
bottle by dmggists. Our book of priceless
alue to all women sent free. Addresa
lai use only, which toughens and renders
MOTHER'S
FRIEND
irM 00.. Mtmrt. mm.